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LIBRARY OF CONGRESS.
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UNITED STATES OF AMERICA.
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THE LADIES HID SOCIETY,
EPISCOPAL CHURCH,
CHIPPEWA FALLS, WISCONSIN.
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"It is arrant folly, all this^ibhliitijiTuil quiddling over the final vau.se
of our race and the true object of life. Nature has indicated this so
plainly that he is the blindest of fools who cannot understand. There is
but one theoi y to which Nature holds the human race inflexibly and that
is eating. She foroives neglect of everything hut of food and sauce. She
fo7-ces man to eat that he may lice. She plainly intends that he shall live,
flint he may ent."
HERALD PRINT,
Chippewa Fai.ls, Wisconsin.
1880,
Entered according to Act of Congress, in the year 1889, by
THE LADIES AID SOCIETY, Chippewa Falls, Wisconsin,
In the office of the Librarian ol Congress in Washington.
DEDICATE
"TF-II^ CrCDCDPI I3CDCDV^
TO.
Wl^en ir)e dally cry rin^s 1r)rou^9 1r)e l^ouseQold,
" WHAT SHALL WE HAVE FOR DINNER ?"
HOPE THEY MAY FIND AN ANSWER
IN THESE PAGES,
" Xdir, good iliijf'.ttioii irail on (iiipftile. tiiiil lifiiltli nti holJi.
r= F=? e: F^ ^2^ cz ^
jN .sending this Book out npou the 'teuder mercies" of the
■*■ world, we do not cluliii perfection, neither do Ave intend it
Hs a primarj' department for those new in the iirt of cooking,
bnt rather look to the veterans in the culinary ranks for appre-
ciation and support.
During long years of work for church and charity, when all
other resources have failed to reimburse our depleted treasury, a
good, well-cooked dinner or supper has never failed to bring us
in money and compliments.
This knowledge has given us courage to publish our receipts
in book form.
Good Cooking Puijn. A well-cooked meal will often do
more missionarj* woi'k in a hearty, restless family, than a dozen
lectures. This volume contains the receipts we have used for
years, Mith a few more from friends and acquaintances.
They are to us as old friends — the "tried and true" — for they
have all been well tested.
They have figured at County Fairs, Bazaars, Banquets,
Lunches, Charity Balls, Dinners, Suppers, etc., etc., and are now
our paying mine from aa hich we frequently declare a dividend.
We .send them forth as a white jnilestone on the pathwaj'
leading us to success in our past efforts, looking to the sale of
this Book f<n- greater success in all works of charitj'' for the
future.
LADIES OF THE AID SOCIETY,
Chippewa Falls, Wis.
]MC3~ric3E:
The figures before a receipt do not indicate tliat one receipt
is any better than another, but are merely placed before them
for convenience in reference.
Here is bread which streugthens man's heart,
And therefore called the staff of life.
— PSAIiM CIV.
YEAST, BREAD, ROLLS, GEMS, ETC.
YEAST.
Always use the best flour, always sift it; use fresh
yeast ; never forget the salt. Spend all the time and
strength you can upon the kneading of the bread, and
your bread will be good and light.
POTATO YEAST— No. 1.
Ten large grated potatoes, one quart of boiling
water, two tablespoonfuls of salt, one-half cupful of
sugar, one small handful of hops boiled in a quart of
water, strain the hop water into the other mixture,
boil hard five minutes ; when cool, add one yeast cake
or a cupful of good yeast.
Mrs. L. C. Stanley.
POTATO YEAST— No. 2.
One cupful of liops in two quarts of hot water. Put
on the stove to boil; while boiling, grate six large
potatoes, add one cupful of sugar, one-half cupful
of salt, one tablespoonful of ginger, strain the boiHng
hop water on the mixture, stirring all the time until it
thickens, let it boil up once or twice ; remove from
the fire, and when cool (not cold), add a generous cupful
8 TIfE GOOD CHEER COOK BOOK.
of good yeast; after rising twenty-four hours, put away
in a cool place in a stone jar.
Mrs. a. S. Stiles.
POTATO YEAST— No. 3.
Four large potatoes, pare, boil and mash them, add
four tablespoonfuls of white sugar, one tablesjioonful of
ginger, one tablespoon ful of salt and two cupfuls of
flour; pour over this mixture one and one-half pints
of boiling water, and Ijeat the ingredients until all the
lamps disappear; when cool, add a cupful of good
yeast; when light, put in stone or glass jars and keep
in a cool place. Mrs. A. J. Cady,
Rockford, 111.
BROWN BREAD, BISCUITS, ETC.
If you have a small family, or wish to have your
brown bread look very pretty, and appetizing, steam it
in one pound baking powder cans. The slices are then a
pretty and convenient size to cut on table or before
sending to the table. Every housekeeper has a quan-
tity of these cans about the premises. If your family
is small, one of these little loaves is just the thing you
need, for brown bread is never good cold, and loses its
best points when steamed over.
BROWN BREAD— No. 1.
One and one-half cupfuls of corn njeal, one cupful
of flour (wheat), one-half cupful of graham flour, one
cupful of sweet milk, one cupful of sour milk, one-half
cupful of molasses, two eggs, a little salt, one teaspoon-
THE GOOD CHEER COOK BOOK. 9
ful of soda, steam three hours or set the pail contain-
ing the mixture in a kettle of cold water, and after it
begins to boil do not let it cease boiling for three hours.
Mrs. H. H. Todd.
BROWN BREAD— No. 2 (Celebrated).
Three cupfuls of sour milk, three-quarter cupful of
molasses, three cupfuls of corn meal, 1 cupful of wheat
flour, one-half cupful of graham, two teaspoonfuls of
saleratus, a little salt ; steam three and one-half hours.
Mrs. a. S. Stiles.
BROWN BREAD— No. 3.
One cupful of sweet milk, two of sour, three of corn
meal, two cupfuls of wheat flour, one cupful of molasses,
one teaspoonful of soda ; steam three hours.
Mrs. F. C. Web]5.
BROWN BREAD— No. 4.
Two cupfuls of sweet milk, one of sour, one cupful
of molasses, one cupful of wheat flour, one of graham,
one heaping cupful of corn meal, two teaspoonfuls of
soda, one of salt : steam four hours.
Mrs. W. R. Hoyt.
BISCUIT (Raised)— No. 2.
One quart of warm milk, one-half cupful of yeast,
flour to make a stiff batter, two eggs beaten light, piece
of butter size of an egg, one-half cupful of sugar; mix
up stiff and set to rise second time ; make out into
biscuit, and when light again, bake.
Mrs. Pische,
Eau Claire. Wis.
10 IHE GOOD CHEER COOK BOOK.
BROWN CORN BREAD (Raised).
Two cupfuls of corn meal scalded with enough Ijoil-
ing water to wet through thoroughly, one-half cupful of
New Orleans molasses; when cool add one and one-half
cupfuls of hop yeast bread sponge and a little salt;
stir and put to rise; when light add wheat flour enough
to knead in a loaf; let it rise again and bake an hour
and a quarter. Dewayne Gilbert.
BISCUIT (Raised)— No. 1.
Scald one pint of sweet milk, add butter the size of
an egg; let it cool, then add one teacupful of yeast. Put
two quarts of flour in a dish, pour the milk, yeast and
butter in the center of the flour and let it stand over
night, without stirring any of the flour in. Next morn-
ing stir enough of the flour in to make a sponge ; when
light, mix in the rest of the flour and more if needed to
knead into a loaf; when light again, make into biscuit.
Mrs. H. H. Todd.
BOSTON BROWN BREAD.
One cupful of r^'^e meal, one of fine corn meal, one-
half cupful of flour, one teaspoonful of salt, one-half tea-
spoonful of soda, one-third cupful of molasses, one and
one-half of sweet milk ; steam three hours.
Milwaukee Cooking School.
BAKING POWDER BISCUIT.
One C[uart of flour, three heaping teaspoonfuls of
baking powder, one even teaspoonful of salt; sift all
together five or six times, then rub two tablespoonfuls
of butter thoroughly into the flour ; mix very soft with
1 HE GOOD CHEER COOK BOOK 11
inilk or water (milk is the best), knead as little as
possible ; roll out and bake in a quick oven.
Mrs. xA.. Hoffman.
coleman bannock.
One quart of milk, one pint of corn meal, one-half
pint of flour, three eggs, two teaspoon fuls of baking
powder, one of salt, one tablespoonful of butter, two of
sugar, bake half an hour.
Mrs. Washington Coleman,
Bay City, Mich.
COEN MEAL PUFFS.
Four tablespoon fuls of corn meal scalded soft, one
large spoonful of butter put cold in the hot meal, one
coffee cupful of flour, two eggs beaten well, one scant
cupiul of milk, a little salt. Bake in gem tins twenty-
five minutes. Miss Hattie Whitney,
(ireen Bay, Wis.
FEENCH ROLLS.
One quart of flour, four tablespoon fuls shortening,,
four tablespoon fuls of .sugar, one cupful of sweet milk,
two-thirds cupful of yeast. Mix the sponge in the morn-
ing, and when light, make it into a loaf; let it rise and
about two hours before using, roll out about half an
inch thick, cut in three inch squares, butter, and turn
over three cornered ; let them rise and bake a light
brown. These are veiy nice. Mrs. T. M. Cary.
GRAHAM BREAD— No. 1.
Two and one-half cupfuls of sour milk, one cupful
of brown sugar, or a little molasses, four cupfuls ot^
12 THE GOOD CHEER COOK BOOK.
graham flour, two ciipfuls of white flour, two teaspoon-
fuls of soda, a little salt ; this makes two loaves. Steam
one hour. Mrs. W. G. Yates,
Cleveland, Ohio.
GKAHAM BEEAD— No, 2.
Three cupfuls of sour milk, one-half cupful of brown
sugar, two teaspoonfuls of soda, one-half cupful of wheat
flour, add graham flour until you can stir conveniently
with a spoon ; bake as soon as mixed.
Mrs. a. 8. Stiles.
GKAHAM BREAD— No. 3.
One pint of warm milk, two-thirds cupful of yeast,
teaspoonful of salt, flour enough to make a sponge ; let
it rise over night ; in the morning, add two well-beaten
€ggs and a little sugar, stir in graham flour until you
have a thick batter; put in two tins; let it rise again;
bake slowly. Mrs. A. Hoffman.
GRAHAM GEMS— No. 1.
Two cupfuls of sour milk, two tablespoonfuls of
brown sugar, a little salt, two even spoonfuls of soda,
graham flour to make a medium stiff batter.
Mrs. W. R. Hoyt.
GRAHAM GEMS— No. 2.
One pint of sweet milk, one ^i^^ well beaten, a little
salt, graham flour stirred in until the batter will drop
from the spoon nicely, heat and butter the gem-pans
before dropping in the dough; bake in a hot oven
twentv minutes. Mrs. A. S. Stiles.
THE GOOD CHEER COOK BOOK. 13
GEAHAM GEMS— No. 3.
One cupful of graliam flour, one cupful of wheat
flour, two tablespoonfuls of sugar, a little salt, one cup-
ful of sweet milk, one egg beaten well, two teaspoonfuls
of baking powder ; bake in a hot oven twenty minutes.
Mrs. E. Seymour.
JOHNNY CAKE— No. 1.
One egg, one and one-half cupfuls of sour milk, one-
half cupful of flour, one-fourth cupful of shortening,
one-fourth cupful of sugar, one teaspoonful of soda, a
little salt, one and one-half cupfuls of corn meal.
Mrs. J. RuMSEY.
JOHNNY CAKE— No. 2.
One cupful of sour milk, one-half cupful of cream,
one-fourth cupful of sugar, one egg, one teaspoonful of
soda, a little salt, corn meal to make a medium stiff
batter. Mrs. J. M. Bingham.
JOHNNY CAKE— No. 3.
Two cupfuls of corn meal, one cupful of wheat flour,
three eggs, two and one-half cupfuls of sour milk, one
tablespoonful of melted lard, two of white sugar (if you
like it sweet), one teaspoonlul of soda, one teaspoonful
of salt ; beat the whites and yolks separately, put the
soda into the dry flour and meal and wet up gradually
with the milk ; add the other ingredients, and lastly the
whites of the eggs ; beat very thoroughly ; bake in a
quick oven. Mrs. Geo. C. Ginty.
MILK BREAD.
One pint scalded milk, one tablespoonful each of but-
ter and sugar, one-half cupful of yeast, stir in three cup-
14 THE (JOOD CHEER COOK BOOK.
fuls of flour, beat well, let it stand three hours, add three
cupfuls more of flour, knead again thoroughly, let it
rise, make into loaves and when light bake.
MUFFINS~NO. 1.
One pint flour, one cupful of sweet milk, one egg,
three tablespoonfuls of sugar, three of butter, three even
teaspoonfuls of baking powder.
Mrs. V. W. Bayless,
Minneapolis, Minn.
MUFFINS— No. 2.
One pint sweet milk, three tablespoonfuls of melted
butter, one teaspoonful of salt, three of baking powder,
flour for a medium batter. Mrs. J. Rumsey.
MUFFINS— No. 3.
One cupful of sweet milk, two tablespoonfuls of
melted butter, two eggs, two tablespoonfuls of corn
meal, one and one-fourth cupfuls of flour, two tea-
spoonfuls of baking powder ; bake in gem tins.
Mrs. T. J. Cunningham.
MUFFINS— No. 4.
One pint of sweet milk, three eggs, one cupful of
flour, a little salt. Miss Belle Walrath.
OAT MEAL GEMS.
One cupful of oat meal, soaked in water, one cupful
of sour milk, one cupful of Avheat flour, one teaspoonful
of soda ; bake in hot gem tins.
Mrs. R. D. Whittemore.
OAT MEAL BREAD (Celebrated).
Cook oat meal mush the same as for the table, use
■JHK GOOD CHEER COOK BOOK. 15
about a quart after it is cooked, add a piece of butter
the size of an egg, two tablespoon fuls of sugar, and mix
at noon. At night, put in three tablespoonfuls of yeast
and flour as stiff as you can stir with a spoon ; before
you leave it for the night, stir in more flour. In the
morning do not hiead but form into loaves, let it rise,
and just before you bake it put butter over the top.
Mrs. Mary Richardson.
PARKER HOUSE ROLLS.
Rub one-half tablespoonful of butter and the same of
lard into two quarts of sifted flour, make a hole or well
in the middle of the flour, pour in one pint of cold
boiled milk, one-half cupful of yeast, one fourth cupful of
sugar and a little salt. Do not stir but let it stand over
night. Next morning, stir up, knead and let rise until
near tea-time ; roll out and cut with biscuit cutter.
Put a little melted butter on one-half, and lap nearly
over the other half. Place al^out three-fourths of an
inch apart in the pan, and bake quickly.
PUFFET.
Three teacupfuls of flour; butter, size of an egg,
one and one-half teacupfuls of sugar, two teaspoonfuls
of cream of tartar. Rub all together ; add one teacup-
ful of sweet milk, one teaspoonful of soda, two eggs.
Bake in a flat tin or pie plate. To be eaten warm
for tea. Mrs. A. J. Cady.
RYE BREAD.
Set it as you do wheat bread, using wheat flour;
mix as stiff as you can get it with rye meal, add cara-
16 r/lE CrOOD CHEEK COOK BOOK.
way seed and a good pinch of salt, knead it well and
bake when light. Mrs. Hiis[melsbach.
SALT EISING BKEAD (By request).
Yeast. Put tablespoonful of corn meal in a cup, ]>oui'
over it half cupful of hot scalded sweet milk, and set it
in a warm place to rise (if it can be kept warm dur-
ing the night, set the evening before; if not, mix in tlie
early morning), take one-half pint of warm water in
pint bowl, half teaspoonful of salt, thicken with flour,
about like cake batter, stir in the yeast, let rise an
hour, have ready a pan of tiour. For two medium-
sized loaves, take one pint of warm water (if water is
hot, without scalding the flour, the better the bread
will be), stir water into the flour with the above prepara-
tions, beat well, but do not make too tliick ; sprinkle
with flour, cover and set in a warm place to rise ; when
light, mix as little as possible and form into smooth
loaves; have the tins half- full; when risen to the
top it is ready to bake. If your oven is just right, it
will bake in half an hour. Mrs. Mary Richardson.
SODA SCONES (Scotch).
Two breakfast cupfuls of flour, half teaspoonful of
salt, half teaspoonful of tartaric acid, three teaspoonfuls
carbonate of soda. Mix all these things with a large
breakfast cupful of buttermilk. Put large handful of
flour on board, roll paste upon it; sprinkle flour on
top and roll out one-half inch thick. Put on a hot
griddle and bake each side five minutes, after cutting
into square or circular pieces.
Miss Christie McDougall.
THE GOOD CHEER COOK BOOK. 17
WAFFLES— No. 1.
One quart of tlour, two coffee cupfuls of sweet milk,
rub two teaspoonfuls of butter and two of baking
powder into the flour, add a teaspoonful of salt, beat
the yolks of four eggs very light and mix with the
milk, next add the flour, and lastly the whites of the
eggs which have been beaten to a stiff froth.
Mrs. F. C. Webb.
WAFFLES— No. 2.
One pint of milk, three tablespoonfuls of butter, a
teaspoonful of salt, three teaspoonfuls of baking powder.
Make your batter a little thicker than for pancakes.
MkS. J. RUMSEY.
WAFFLES— No. 3.
One pint of sour milk, three tablespoonfuls of
melted butter, three eggs, one teaspoonful of soda, a
little salt, flour to make a batter little thicker than for
griddlecakes. Mrs. A. S. Stiles.
WHOLE WHEAT BEEAD.
One pint of milk, scalded and cooled, two table-
spoonfuls of sugar, one teaspoonful of salt, one-half
cupful of yeast, five cupfuls of whole wheat flour.
WHEAT GEMS.
Mix one teaspoonful of baking powder and a little
salt in one pint of Hour, add one cupful of sweet milk,
a piece of butter half the size of an q^^^., the yolks of
two eggs, well beaten, and lastly the whites of the eggs
beaten to a stiff froth. Bake at once in a quick oven.
Mrs. F. C. Webb.
18 MEMORANDA.
MEMORANDA. 19
2{} MEMORANDA.
M/uMORAiXDA.
21
22 MEMORANDA.
Ephraim is a cake not turned.
— HosEA, Chap. vii.
GRIDDLE CAKES, FRITTERS, MUSH, ETC.
GRIDDLE CAKES.
BUCKWHEAT CAKES— No. 1.
Pour boiling water over one-half cupful of corn
meal, put this in two cupfuls each of flour and buck-
wheat, mix with a quart of warm water, add one-half
cupful of yeast, beat hard ten minutes ; set to rise in a
warm place. In the morning, beat well and set to rise
again before you bake them. Save a coffee cupful of
batter for the next morning, when you will have to add
a teaspoon ful of soda.
Miss Hattie Whitney.
BUCKWHEAT CAKES— No. 2.
Warm one pint of sweet milk and one pint of
water, put half of this mixture in a stone crock, add
five teacupfuls of buckwheat flour, beat until smooth,
add the rest of the milk and water and a teacupful of
yeast. Some put in a cupful of wheat flour.
Miss S. A. Melching.
BREAD CRUMB PANCAKES.
One pint stale bread crumbs (not dried), one pint of
scalded milk, one tablespoonful of butter ; pour the hot
milk over the crumbs, add the butter, and soak over
24 THE GOOD CHEER COOK BOOK.
night; rub through a squash strainer and add two eggs,
one cupful of flour, one-half teaspoonful of salt, two of
baking powder, and if necessary thin with cold milk ;
bake slowly.
COKN MEAL CAKES.
One cupful of milk, one of w^ater, one-half cupful of
yeast, salt, corn meal and flour (use twice as much corn
meal as you do of flour), make a sponge about as stiff as
bread sponge, let it rise over night; in the morning,
add two well beaten eggs and a little soda; bake on a
liot griddle. Mrs. F. M. Buzzell.
FLANNEL CAKES.
Heat a pint of sweet milk, add two heaping
teaspoonfuls of butter, let it melt, then add a pint of cold
milk, the well-beaten yolks of four eggs, a little salt,
four tablespoonfuls of potato yeast, and sufficient flour
to make a stiff batter; set in a warm place to rise; let
it stand three or four hours or over night; add the
whites beaten to a stiff froth just before you bake.
GRAHAM GEIDDLE CAKES.
One pint of milk scalded and cooled, one cupful of
whole wheat flour, one cupful of white flour, one-fourth
cupful of liquid yeast; let it rise over night; in the
morning, add half a teaspoonful of salt, one table-
spoonful of molasses, one saltspoonful of soda ; if too
thick, add a little warm water.
POTATO PANCAKES.
Grate twelve good-sized potatoes and let them stand
a few minutes, dip off the water which rises to the
THE GOOD CHEER COOK BOOK. 25
top and add the yolks of four eggs well beaten, one
tablespoonful of flour and a little salt ; lastly, the
whites of the eggs beaten to a stiff froth. As the
mixture is quite stiff, it will be necessary to flatten the
cakes on the griddle. More grease must be used in
frying them than fi^r ordinary griddle cakes.
Mrs. T. J. Cunningham.
WHEAT BATTER CAKES.
One quart of sour milk, one of wheat flour,
three eggs beaten separately, a tablespoonful of melted
butter, two level teaspoonfuls of soda. Put the soda
in the flour, mix it in well, and then add the flour to
the milk ; add the whites of the eggs just before baking
on griddle. Mrs. Geo. C. Ginty.
FRITTERS.
FRITTER BATTER FOR OYSTERS, CLAMS AND TRIPE.
One-half a cupful of milk or water, yolks of two
well-beaten eggs, one tablespoonful of olive oil, a good
pinch of salt, one cupful of flour, one tablespoonful of
lemon juice ; and lastly, the white of the eggs beaten to
a stiff" froth. This batter will keep several days.
APPLE FRITTERS.
Core and pare apples but do not break them ; cut
them in slices about a third of an inch in thickness,
leaving the opening in the center; sprinkle with sugar,
lemon and spice, dip in fritter batter and fry in hot lard,
drain as you take from the fat and sprinkle with soft
sugar. For your batter, use the yokes of two well-beaten
26 THE GOOD CHEER COOK BOOK.
eggs, a teaspooiiful of sugar, one-half a cupful of milk, a
little salt and one cupful of flour; add the whites of the
eggs the last thing and have them beaten to a stiff
froth. Mrs. R. F. Wilson,
Eau Claire, Wis.
CORN FRITTERS.
One can of corn, one and one-half cupfuls of milk,
one egg, one tablespoonful of sugar, one heaping cupful
of flour, one heaping teaspoonful of baking powder ; salt
and pepper ; fry in a frying-pan with butter. One
tablespoonful of the batter makes a good-sized fritter.
Miss Ida Z. Palmer.
QUEEN FRITTERS.
One * pint of water, four ounces of butter, eight
ounces of flour ; put water in sauce pan, and when it
boils, put the flour in all at one time, and stir and beat
till it is a smooth and well-cooked mass. Take off and
let cool for ten minutes. Add, one at a time, ten eggs,
which beat into the mixture till absorbed (do not beat
eggs before adding to the paste) add at the last, a trifle
of salt unless the butter is salt. Fry in spoonfuls,
dropped into plenty of lard. Half of this quantity is
sufficient for an ordinary family. Do not use soda or
baking powder. Mrs. Miller,
Spooner, Wis.
SPANISH FRITTERS.
One-half pint of water, three ounces of butter, two
ounces of sugar ; boil these together a couple of min-
utes, throw in five ounces of flour, beat till smooth, let
THE GOOD CHEER COOK BOOK. 27
it cool a little, then add four eggs — one at a time — beat
them in smoothly ; lastl3',add a teaspoonful of vanilla ;
fry slowly in plenty of lard, like doughnuts; add
powdered sugar before serving. This is a dessert suffi-
cient for a large family. ^Irs. Chas. White,
Green Bay, Wis.
We cniltivate literature upon a little oatmeal.
— Sydney Smith.
MUSH.
COKNMEAL MUSH.
One quart of boiling water, one pint of corn meal,
one tablespoonful of flour, one pint of cold milk (mush
will brown better in frying if you use all milk), put
one quart of water on to boil, mix as smoothly as pos-
sible the corn meal, flour and salt with the milk ; stir
this slowly with the boiling water. Eat hot with cream^
or cut in slices when perfectly cold, and fry in butter.
You can use water instead of milk if you cannot get
the milk.
OATMEAL MUSH.
One cupful of oatmeal, a teaspoonful of salt, one
even quart of boiling water ; put the meal and salt in
the top of a double boiler, add the boiling water, take
it out of the lower boiler and let it cook rapidly on the
stove five or ten minutes, stirring occasionally, set
back into the boiler again, and let it cook about an
hour; just before you remove it from the fire, stir it
28
THE GOOD CHEER COOK BOOK.
up SO that the steam may escape, and it also makes it
dryer.
WHOLE WHEAT MUSH.
Five cupfuls of boiling water, one cupful of whole
wheat flour, a little salt. Boil five hours.
MEMORANDA. 29
30 MEMORANDA.
MEMORANDA. 31
32 MKMORAjNDA.
And then to breakfast, with
What appetite you have.
—Henry VIII.
BREAKFAST AND TEA DISHES.
Croquettes should always be rolled in the cracker or
bread crumbs first, then in egg and so on, as often as the
rule requires.
If you bake rice once you will never boil it again.
It comes from the oven, delicious, appetizing food ; from
the water, a sticky, tasteless substance.
Do not chop hash too fine. It makes it soft and
mushy. There is a happy medium about the size of a
small white bean. Hash is much nicer baked in the
oven.
BEEAKFAST DISH.
(For a cold morning.)
Take large green '' bell peppers," cut off the tops
and remove the seeds. Fill with chopped veal and
crumbs, season and prepare the same as for croquettes ;
put a few crumbs on top of each and bake in oven.
They look very pretty and are delicious to the taste.
Mrs. Wm. O'Neil.
baked hash.
Remove all surplus fat and bits of gristle from
boiled corned beef, chop fine; to one-third corned beef
add two-thirds of chopped cold, boiled potatoes, and a
34 THE GOOD CHEER COOK BOOK.
small onion if you like ; season with pepper and salt,
place in an earthen dish, dredge a little flour over it,
pour in at the sides water enough to come up nearly level
with top of hash ; bake one hour in oven ; when nearly
done, add a piece of butter; stir through the hash.
Mrs. T. M. Gary.
BKEAKFAST HASH.
Chop cold, corned beef into cubes; add one-third
of cold, boiled potatoes, cut into the salne size ; put in
one raM' onion, chopped fine, enough butter to keep
perfectly moist; then fry until brown.
''Long Lake Delicacy."
BEOWN STEW.
Take any scraps of cold meat, cut into dice, brown
with one tablespoonful of butter and two of flour, salt
and pepper to the taste, flavor with onions if liked,
then stir in water until a thick gravy is formed, and
serve hot. Mrs. H. H. Hurd.
BAKED RICE.
Wash a cupful of rice, put it in a pudding dish that
will hold a quart of milk or more, add a little salt and
a piece of butter, put in the oven and bake until the
milk is all absorbed into the rice (about three quarters
of an hour). Do not let it cook dr3\ You can eat
cream and sugar on it, or serve as a vegetable with
meats. Mrs. G. G. Ginty.
CHICKEN CEOQUETTES— No. 1.
The meat of a well boiled chicken, chopped fine
and seasoned witii pepper and salt, mix with it a
THE GOOD CHEER COOK BOOK. 35
quarter as much cracker crumbs, make into balls with
two tablespoonfuls melted butter and a little of the
broth, roll in cracker crumbs, and then in beaten ^g'g^
then in cracker crumbs again ; fry in hot lard like fried
cakes. Mrs. E. M. Miles.
CHICKEN CROQUETTES— No. 2.
Chop very fine the meat of two chickens, season
with pepper, salt and one-half of a saltspoonful of
grated nutmeg, a tablespoon ful of parsley, melt in a
stew-pan six ounces of butter, cook half an onion in it
a short time, take out the onion, add two even table-
spoonfuls of flour and a pint of the broth the chicken
was boiled in, add a gill of sweet cream, let it boil up,
add the chicken, stir well, put away in a dish to cool.
Form into oval balls, roll in beaten yolks of eggs and
cracker dust; fry in hot lard. Do not think it too
thin when put away to cool, as cooling hardens them,
and they can be easily moulded. They are not nice if
too stiff. Veal can be used instead of chicken ; about
a cjuart of chopped veal would be equal to the chicken.
Mrs. Wm. O'Neill.
CHICKEN CROQUETTES— No. 3.
One large chicken, one-quarter pound of butter, one-
quarter pint of sw^eet cream, three tablespoonfuls of
flour; salt, pepper, the juice of a lemon, and one dozen
mushrooms chopped fine ; cut your chicken like dice ;
melt the butter, put in flour, add the cream, boil for a
few minutes, and if too thick add a little broth to thin
it, put in chicken, mushrooms and lemon juice, one-
half gill of Madeira wine, and spread on platter to cool ;
36 THE GOOD CHliKR COOK BOOK.
when cold, cut in small pieces, roll in egg and bread
crumbs and fry in hot lard.
Mrs. a. J. McGiLVKAY.
ESCALLOPED CHEESE.
Three eggs beaten separately, one cupful of bread
crumbs soaked in two cups of milk ; one teacupful of
grated cheese ; a little salt : bake half an hour.
Mrs. J. C. Mitchell,
Chicago, 111.
EGG GEMS.
Mix together any kind of cold meats, chopped fine.
with an equal quantity of bread crumbs, season with
salt, pepper, butter and a little milk, fill some buttered
gem pans with the mixture, then carefully break an
<dg^ on the top of each, sprinkle cracker crumbs, salt
and pepper over the top, bake eight minutes. A little
grated cheese may be added to the cracker, if desired.
Mrs. T. W. Martin.
EGG EOLLS.
Six eggs, well beaten, one pint of milk, salt, five
even tablespoon fuls of flour, grease the griddle, pour
over thin, brown on one side, cut in lengths, and roll
each piece up on the griddle.
Mrs. S. J. YuNDT.
EGG VERMICELLI.
Toast four slices of bread, boil three eggs twenty
minutes, one pint of boiling milk, one-half teaspoonful
of salt, one-fourth teaspoonful of pepper, two table-
spoonfuls of butter, two heaping tablespoon fuls of
THE GOOD CHEEK COOK-BOOK. 37
flour, mix all together and cook, put whites of eggs
through a fruit press, mix with the other ingredients
and pour over the toast, pat yolks through the press
and garnish the top.
EGGS (Baked).
Beat the whites of six eggs until stiff and dry,
form them into a mound on a platter, make six little
nests in the mound, drop the yolks into them without
breaking. Put salt, pepper and butter on each. Then
brown over in a very hot oven. Cooking School.
EGGS (Deviled)— No. 1.
Boil hard six eggs, remove the shells and halve
each egg, slipping the yolks into a bowl. Prepare a
dressing for them as follows: Two tablespoonfuls of
melted butter, two of vinegar, one of sugar, one small
tea.spoonful of French mustard, salt and pepper, add the
yolks, rub all together until free from lumps, make into
balls and replace in the whites, cut off the end of the
egg so that it will stand upon the platter ; garnish with
parsley. Mrs. H. Darland,
Newark, N. Y.
EGGS (Deviled)— No. 2.
Boil twelve eggs fifteen minutes, cut lengthwise,
take out yolks and mash them, add to them one
tablespoonful of olive oil or butter, one teaspoonful of
French mustard, two heaping tablespoonfuls of finely
chopped ham ; salt and pepper to taste. Rub all
together. Fill the whites with this mixture, and serve
for tea or lunch.
38 THE GOOD CHEEK COOK BOOK.
EGGS (Boiled "to the Queen's Taste").
Have the water boiling, put in the eggs and set the
kettle on the back of the stove for five minutes.
Dr. Chakles A. Hayes.
FKENCH TOAST.
Put one quart of milk in a double boiler, add two
eggs well beaten, a little salt and a small piece of but-
ter, dip slices of bread in the milk and fry in butter
on a hot griddle until brown, place on a platter ; boil
milk until it thickens, and pour over tht! toast ; if it
does not thicken enough, add a little flour.
Mrs. \. W. Bayless,
Minneapolis, Minn.
FEIED CKEAM.
One-half pound flour, six eggs, mix well together,
dilute in one quart of milk, salt, flavor with lemon or
vanilla, put on fire and stir fifteen minutes, add four
ounces of sugar, yolks of four eggs ; spread on platter to
get cold ; cut in squares, roll in egg and bread crumbs,
fry in hot lard. Mrs. A. J. McGilvray.
GREEN CORN BREAKFAST CAKES.
Take one dozen ears of corn, quite well matured,
grate, add two tablespoonfuls of flour, one cupful of
milk, and three eggs, the whole to be mixed together
and beaten to a batter; salt to taste; bake like
griddle cakes. They should be sent to the table as fast
as baked. This is delicious, and if once tried, will
become a favorite. Mrs. H. H. Todd.
THE GOOD CHEER COOK BOOK. 39
HARRISON CREAM TOAST.
Melt ill one pint of morning's milk one large table-
spoonful of butter, one teaspoonful of flour, stir it
smooth in a little of the milk, two eggs beaten sep-
arately; heat, but not boil milk and eggs, or it will
curdle and loose the appearance of cream ; add salt ;
when hot, dip the toast and pour the remainder over
it ; serve hot. Mrs. H. H. Todd.
HOMINY CROQUETTES.
Warm a pint of cooked hominy in one or two table-
spoonfuls of hot milk ; add the beaten yolk of one egg,
and salt to taste, cool, shape, roll in beaten egg and
crumbs, and fry. Mrs. Judson.
MACARONI— No. 1.
Five tablespoon fuls of grated cheese, one of flour,
one of butter, one Qgg., one-lialf a cupful of cream ; salt
and pepper; put over the lire and stir until the cheese
is dissolved. Boil some macaroni in salted water about
fifteen minutes, drain off the water, put milk over i^
and boil again for a few minutes ; stir all together and
bake half an hour.
Mrs. a. J. McGilvray.
MACARONI— No. 2.
Boil macaroni in milk and water until soft and well
swollen out. Put a layer in a shallow baking dish,
salt and pepper it, cut small slices of cheese over it,
with small pieces of butter ; repeat this until the dish is
full. Put milk and water in until it comes up so
40 THE GOOD CHEER COOK BOOK.
tliat you can see it on the sides of the dish, beat an '^i^'g
and pour over the top and bake until it is dry enough
to look and taste well. Mrs. G. C. Ginty.
MACARONI— No. 3.
Break one-half a pound of macaroni into inch
lengths, boil in water slightly salted until tender,
drcxin, put nearly one-half a cupful of cream into a
saucepan, scald, and salt to taste, add one-half a table-
spoonful of butter, then the macaroni, and heat. Put
two tablespoonfuls of cream into a small saucepan, heat,
stir in a tablespoon ful of butter, a little pepper, table-
spoonful of flour wet with cold milk, four tablespoon-
fuls of grated cheese ; when this is dissolved, add one
beaten egg. Pour the macaroni into a baking dish and
cover with the cheese mixture. Strew the top with
fine bread crumbs and brown quickly.
Mrs. Emma Miller,
Beatrice, Neb.
MACAEONI CEOQUETTES.
One pint cold boiled macaroni chopped fine, heat
and moisten with a little white sauce (found in " Catchups
and Sauces " in this book), add the beaten yolk of one
egg, two table spoonfuls of grated cheese, salt and
pepper to taste; cool, make into balls, roll in crumbs,
then in ^gg, then in crumbs again ; fry in hot lard.
Mrs. S. J. YuNDT.
OMELET (Plain).
Nine eggs, three tablespoonfuls of butter, one-half
cupful of flour, one small cupful of milk, salt and
pepper to taste, beat the yolks light, mix baking
THE GOOD CHEER COOK BOOK. 41
powder size of a pea in the flour; beat the whites very
stiff and pour the mixture over them, not mixing them
together but dipping from top to bottom ; put a spoon-
ful in a hot buttered pan, and as it browns roll over
and over. Serve immediately.
Mrs. J. W. Squires.
OMELET (Delicate).
The yolks of six eggs and whites of three, one
tablespoonful of flour, dissolved in a cup of sw^eet milk,
a little salt, beat the yolks well and mix with the
milk, melt a tablespoonful of butter in a pan, pour in
the mixture and bake in a hot oven ; when it puffs
up, pour over it the remaining three whites well beaten:
return it to the oven and let it bake a delicate brown.
Serve hot. Mrs. E. Patton.
OMELET (Frencli).
One cupful of boiling milk, one tablespoonful of
butter, put this on one cupful of bread crumbs (crumbs
must be light), add salt, pepper and the yolks of six
eggs, well beaten, mix thoroughly, and, lastly, add the
six whites, beaten to a stiff froth. Have your pan hot,
and grease well with butter. Bake ten minutes.
Mrs. C. p. Barker.
OMELET (Slaamrock).
Take seven eggs, one small teacupful of milk, mix
one teaspoonful of flour, one-half teaspoonful of salt ;
beat the yolks, salt and flour together ; then add the
milk ; beat the whites to a stiff froth ; have ready a hot
pan ; put in a lump of butter size of an acorn ; add the
42 THE GOOD CHEER COOK BOOK.
whites to the yolks ; pour into the pan ; watch care-
fully. When done, fold over and serve in a hot dish.
Mrs. Kyle.
POTATO KOLLS.
One dozen good-sized potatoes, boiled and mashed,
add the yolks of two well-beaten eggs, one large table-
spoonful of cream, two tablespoonfuls of butter, one-
half tablespoonful of salt, spoonful of nutmeg; beat
thoroughly ; let the mixture cool ; make in rolls flat-
tened at each end ; dip in egg, then in cracker dust ; frj-
brown in hot lard. Mrs. Wm. O'Neil.
RICE CROQUETTES.
Boil, without stirring, a cup of rice until tender ;
while warm, add two well-beaten eggs and a small piece
of butter ; make into rolls and dip into either cracker
crumbs or flour, and fry in lard. Miss Wilson,
Menomonee, Wis.
SUNDAY MORNING DISH.
Make a kettle of corn-meal mush on Saturday,
Sunday morning cut in nice square slices, roll in egg,
then in cracker crumbs, fry rich brown.
Mrs. McCluer,
Stillwater, Minn.
SHEPHERD'S PIE.
Cold meat, chopped up and seasoned properly, put
into a pudding dish ; moisten the meat with hot water ;
put a layer of mashed potatoes over meat about two
inches thick ; put a little butter on potatoes and bake.
Mrs. Kyle.
THE GOOD CHEER COOK BOOK. 43
TEA DISH.
Melt two tablespoonfuls of butter in a frying pan,
add one teaspoonful of flour and stir until smooth, then
add one cupful of water, or stock if you have it, season
with salt and pepper ; when it boils, add one quart of
coarsely chopped cold veal ; let this heat thoroughly,
then serve it on slices of nicely browned toast. A
poached egg may be put on the center of each slice if
wished. Mrs. Wm. O'Neil.
VEAL CKOQUETTES.
Chop cold veal fine, season highly with salt, pepper,
a little cayenne, onion juice, celery salt and parsley.
Moisten with beaten egg and white sauce (found in
" Catchups and Sauces " in this book), shape in rolls,
roll in tine bread crumbs, then in Qgg, in crumbs
again, and fry in hot lard. Cooking School.
VEAL SUPPER DISH.
Take a shank of veal and boil it until the flesh
drops off, chop into inch squares, boil the water the
veal cooks in to a jelly and cool it; boil six eggs hard ;
slice them and line a dish ; put the meat into the dish
and pour the jelly over and set on ice. When you serve,
turn the form out on a platter and garnish with celery
leaves. Season it to taste when you take it from the pot.
"Aunty Kyle."
welsh rarebit.
Grate one-quarter pound of rich cheese, moisten with
one-half cupful of warm water, and same quantity of
milk, add one well-beaten egg, piece of butter the
44
THE GOOD CHEER COOK BOOK.
size of an egg, put in a pan and boil tliree minutes,
then add a teaspoonful of mustard and a dash of cay-
enne pepper. Have ready some buttered toast moist-
ened with hot water. Pour the cheese over it and serve
while hot.
MEMORANDA. 45
46 MEMORANDA.
MEMORANDA. ^^
48 MEMORANDA.
Wouldst thou botli eat thy cake and have it ?
— Herbert.
CAKES AND FROSTINGS.
In making fruit cake, do not chop citron but cut
crosswise of the melon-shaped pieces, in long, thin
slices ; put a layer of the dough (containing all the
other fruit) in your pan and lay around pieces of the
citron about an inch from the sides of the pan, and so
on until you have used the required quantity. This
prevents it from burning on the bottom and sides of
the pan, makes it smooth for the icing, and, when you
cut your cake, cuts the citron just right. If you have
a large fruit cake to bake, make a dough of graham
flour and water, put this half an inch thick in the
bottom of your pan, put a greased paper over it and
then put in the cake dough; this prevents burning on the
bottom, for a large cake has to be in the oven so long
it is almost impossible to keep it from burning.
Bake cookies on the dripper turned " up side
down," and they will not burn.
ALMOND CKEAM CAKE.
Two cupfuls of pulverized sugar, one-quarter cupful
of butter, one cupful of sweet milk, three cupfuls of
flour, two and one-half teaspoonfuls of baking powder,
whites of four eggs beaten very light, one-half tea-
50 THE GOOD CHEER COOK BOOK.
spoonful of vanilla, bake in four layers, whip one cup-
ful of sweet cream to a froth, stirring gradually into it
half a cupful of pulverized sugar, a few drops of vanilla,
one pound of almonds, blanched and chopped fine ;
spread thickly between layers; frost top and sides.
Mrs. J. RuMSEY.
ALMOND CUSTARD CAKE-No. 1.
Three cupfuls of sugar, one cupful of butter, one
cupful of sour milk (loppered), one teaspoonful of soda,
five eggs, four cupfuls of flour; bake in layers, and put
together with the custard used in "Almond Custard
Cake— No. 2."
ALMOND CUSTARD CAKE— No. 2.
One-half cupful of butter, two cupfuls of sugar,
one-half cupful of sweet milk, two and one-half cup-
fuls of flour, five eggs, two teaspoonfuls of baking
powder.
Custard. — Two eggs, one tablespoonful of corn
starch, one pint of milk, make very sweet, one pound
of almonds, blanched and chopped fine; cook the
custard until thick, add the almonds, and spread
between layers. Mes. H. J. Goddard.
ANGELS' FOOD.
Use the whites of eleven eggs, one and one-half
tumblerfuls of sifted granulated sugar, one tumblerful of
sifted flour, one teaspoonful of vanilla, one teaspoonful
of cream of tartar, sift the flour four times, add the cream
of tartar and sift again, measure it before adding the
cream of tartar, sift the sugar and measure it, beat the
THE GOOD CHEER COOK BOOK. 51
eggs to a stiff' froth on a large platter; on the same
platter, add the sugar lightl}^ then the flour very
gently, then the vanilla ; do not stop beating until you
put it in the pan to bake; bake forty minutes in a
moderate oven ; try with a straw ; do not open the oven
until the cake has been in fifteen minutes ; turn the
pan upside down to cool. When cold, use a knife to
loosen around the sides if it does not drop out before.
Never grease the pan ; the tumbler for measuring must
hold two and one-fourth gills; the pan should have
feet at the top to prevent the cake touching when
turned to cool. Mrs. Hiram Allen,
Bradford, Pa.
"AUNTY BEALL'S" SPONGE CAKE.
Eight eggs, whites and yolks beaten separately, two
tumblerfuls of sugar, two tumblerfuls of flour, flavor
with lemon ; bake in a sheet. Beat the whites to a stifle
froth, add the yolks to the whites which have been
previously beaten very light, stir in slowly the sugar,
and lastly the flour ; put together as quickly as possible ;
do not beat; bake in a moderate oven. Make this cake
on a large platter.
BANANA CAKE.
Two teacupfuls of sugar, scant half-cupful of butter,
four eggs, three cupfuls of flour, one cupful of sweet
milk, two teaspoonfuls of baking powder, cream, butter
and sugar together, and beat whites of eggs to a stiff
froth, bake in layers, then make a plain frosting and
spread between layers. Slice bananas thin and
52 THE GOOD CHEER COOK BOOK.
spread them over the frosting so that each shce will
touch the other ; finish the cake with a plain frosting.
Mrs. A.J. Bate.
BLACK CAKE.
Three cupfuls of sugar, one and one-half cupfuls of
butter, one cupful of molasses, five eggs, one tablespoon-
ful of cloves, two tablespoonfuls of cinnamon, two of
nutmeg, a wine glass of wine or brandy, one teaspoon-
ful of soda, one pound of flour, two pounds of fruit.
Mrs. James Comerford.
BLITZKUCHEN, OK LIGHTNING CAKE.
Nine ounces of butter, nine ounces of sugar, nine
ounces of flour, four whole eggs, clear the butter (that
is, just melt it, then pour off" top so that no salt remains
in it) ; then add sugar, eggs and flour ; spread in large
bread pans very thin. Put chopped almonds, sugar
and cinnamon on top, and bake till a very light brown,
then cut in diamonds. Mrs. Himmelsbach.
BREAD CAKE— No. 1.
One-half pound of almonds, chopped fine, yolks of
twelve eggs, three-fourths pound of pulverized sugar,
grated rind of onelemoc, one teaspoonful of cloves, one
teaspoonful of cinnamon, one-fourth pound of pulver-
ized dry bread, one teaspoonful of baking powder, add
whites of twelve eggs, beaten to stiff" froth, and almonds
when ready to put in oven ; bake very slowly.
Mrs. Himmelsbach.
BREAD CAKE— No. 2.
One teacupful of bread sponge, two-thirds cupful of
butter, one and one-half cupfuls of sugar, two eggs, one
THE GOOD CHEER COOK BOOK. 53
teaspoonful of soda, one teaspoonful of cinnamon, one-
half teaspoonful of cloves, two cupfuls of flour, one
cupful of stoned raisins ; let it rise half an hour, and
bake in a slow oven. Mes. H. H. Todd.
BRIDE'S CAKE.
Whites of sixteen eggs, four cupfuls of pulverized
sugar, one scant cupful of butter, one cupful of sweet
milk, five cupfuls of flour, three teaspoonfuls of baking
powder, flavor with lemon or almond; just before
baking, add a tablespoonful of brandy, cream the
butter and sugar, add the milk, then half the flour,
then a portion of the whites of the eggs, beaten to a
high froth, then more flour and the rest of the eggs ; get
together as quickly as possible and do not beat the
mixture. Bake in a moderate oven.
Mrs. R. F. Wilson,
Eau Claire, Wis.
BURNETT CAKE.
One and one-half cupfuls of sugar, one-half cupful
of butter, one cupful of sweet milk, whites of four eggs
and yolks of three, three cupfuls of flour, three tea-
spoonfuls of baking powder ; bake in dripping pan, sift
one-half cupful of sugar over top before baking ; flavor
with lemon. Mrs. T. W. Martin.
CARAMEL CAKE— No. 1.
One cupful of sugar, one-half cupful of butter, one-
half cupful of sweet milk, whites of four eggs, two cup-
fuls of flour, two teaspoonfuls of baking powder.
Caramel for the Top. — Six heaping tablespoonfuls of
54 THE GOOD CHEER COOK BOOK.
grated chocolate, two eggs, one cupful of brown sugar,
one teaspoon ful of vanilla, scant one-half cup of sweet
milk; mix together and stir while boiling until thick.
Miss Fanny Ginty.
CARAMEL CAKE— No. 2.
One cupful of sugar, one and one-half cupfuls of
flour, two eggs, one-half cupful of sweet milk, butter
size of an egg, two teaspoonfuls of baking powder.
Frosting. — Take one cupful of brown sugar, one-half
cake sweet chocolate, one-half cupful sweet milk,
butter size of an egg, two teaspoonfuls of vanilla, mix
thoroughly and cook as syrup ; let it cool and spread
on cake as soon as taken from the oven.
Mrs. J. COMERFORD.
CHOCOLATE CAKE— No. 1.
Whites of four eggs, one cupful of sugar, one-half
cupful of butter, one and one-half cupfuls of flour, one-
half cupful of sweet milk, one and one-half teaspoonfuls
of baking powder ; beat the butter and sugar until light,
add the milk, then the flour and beaten whites ; when
well beaten, divide in equal parts, into one-half grate one-
half cake sweet chocolate ; bake in layers ; put together
with boiled frosting or custard ; alternate white and dark
layers.
Custard. — Add one-half tablespoonful of butter to
one cupful of milk, let it come to a boil, stir one %gg
beaten with one-half cupful of sugar and one teaspoon-
ful of corn starch into the milk ; flavor with vanilla or
lemon. Mrs. T. M. Gary.
THE GOOD CHEER COOK BOOK. 55
CHOCOLATE CAKE— No. 2.
One cupful of sugar, one-half cupful of butter, one-
half cupful of milk, two cupfuls of flour, two eggs, two
teaspoonfuls of baking powder ; bake in thin layers.
For the Jelly. — Grate one-half cake of sweet choco-
late, one-half cupful of sweet milk, yolk of one egg, one
teaspoonful of vanilla, one cupful of sugar, boil until
stiff like jelly ; when cold, spread between the layers ; the
jelly should be made first. Mrs. Himmelsbach.
CHOCOLATE CAKE— No. 3.
The whites of three eggs, beaten to a stiff froth, one
teacupful of sugar, one-half cupful of sweet milk, one-
fourth cupful of butter, one heaping teaspoonful of bak-
ing powder, one coft'eecupful of flour ; flavor with one-
half teaspoonful of lemon and vanilla each ;. bake in
square tins.
Frosting. — Take a small cupful of granulated sugar
and wet it with five teaspoonfuls of water ; let it boil ;
while boiling, put in one teaspoonful of vinegar; boil
until clear and ropy, then pour it over the white of one
Qg'g, beaten to a stiff froth, and then stir in one-fourth
cake of Baker's Chocolate, grated ; beat until nearly cold,
and spread over the cake ; then make a white frosting,
same as above, leaving out the chocolate ; flavor with a
few drops each of lemon and vanilla, and spread on the
chocolate frosting. Mrs. B. E. Ried.
CIRCLE CAKE.
One egg, one cupful of sugar, two cupfuls of flour,
one-third cupful of butter, one-half cupful of sweet milk,
one teaspoonful of cream of tartar, one-half teaspoon-
56 THE GOOD CHEER COOK BOOK.
fill of soda, or two even teaspoonfuls of baking powder ;
flavor with rose or lemon. Mrs. R. B. Clark,
COCOANUT BAE.
Bake a white cake in a dripper ; when cold, cut in
squares a pretty size for the cake basket, have ready a
good supply of frosting made with pulverized sugar
(boiled will not do, as it hardens before you can use it) ;
pour a box of grated cocoanut into a shallow dish, take
a square of the cake on a fork, and with a spoon, cover it
on all sides with the frosting; then roll in the cocoanut
until it is covered. Put near the fire to dry; when dry
fill your cake basket with the bars. After you have
made two or three you will have no trouble ; this is a
fussy cake to make, but is so delicious and looks so
pretty after it is made, you can afford to make it on
grand occasions. Mrs. Leslie Willson,
Eau Claire, Wis.
COCOANUT CAKE.
Two cupfuls of sugar, one cupful of butter, one-half
cupful of sweet milk, three cupfuls of sifted flour, three
teaspoonfuls of baking powder, five eggs.
Frosting for Layers and Top. — Whites of three eggs,
one cupful of pulverized sugar, one cupful of cocoanut.
Mrs. H. J. GoDDARD.
COCOANUT JUMBLES.
Two cupfuls of sugar, one cupful of butter, two eggs,
three cupfuls of flour, small teaspoonful of soda, one
grated cocoanut or one cupful of prepared cocoanut.
Miss Etta Gary,
Binghampton, N. Y.
'/■///; GOOD CHKKK COOK BOOK. 57
COCOANUT MACAROONS.
Beat the whites of two eggs to a stiff froth, add one-
half pound of sugar, one-half pound of grated cocoanut,
beat until stiff enough to form in little balls the size of
a nutmeg, dip the finger in cold water, and smooth them
into any form you like ; bake slowly on a greased paper
for three-quarters of an hour.
COCOANUT COOKIES.
One and one-half cupfuls of sugar, three-fourths cup-
ful of butter, one-half cupful of sw^eet milk, two eggs,
one cupful of grated cocoanut, one-half teaspoonful of
soda, one teaspoonful of vanilla, flour enough to make
as soft as possible, and roll out ; bake in a hot oven.
Mrs. L. H. Gushing.
COCOANUT POUND CAKE.
Two cupfuls of pulverized sugar, two-thirds cupful
of butter, one cupful of sweet milk, one-half cupful
of corn starch, two and one-half cupfuls of flour, whites
of five eggs, one and one-half teaspoonfuls of baking
powder, one cupful of cocoanut ; flavor.
Mrs. H. L. Cruttenden,
North field, Minn.
COFFEE CAKE— No. 1.
Four cupfuls of flour, one cupful of butter, one cup-
ful of coffee prepared as for table, one cupful of molasses,
one cupful of brown sugar, one pound raisins, two eggs,
one teaspoonful of soda, one teaspoonful of spices of all
kinds. Mrs. A. S. Stiles.
COFFEE CAKE— No. 2.
Two cupfuls of brown sugar, two small cupfuls of
58 THE GOOD CHEEK COOK BOOK.
butter, one cupful of molasses, one cupful of strong
coffee (cold), five cupfuls flour, one pound of raisins, one
pound of currents, one-quarter pound of citron, one tea-
spoonful of soda, one tablespoonful of cloves, one table-
spoonful of cinnamon, one tablespoonful of ground
coffee, one nutmeg, one wine glassful of wine, four eggs.
COOKIES.
Two cupfuls of sugar, one cupful of butter, one-half
cupful of sour milk, two eggs, one-half teaspoonful of
soda ; flavor with lemon ; sift sugar over the top before
baking. Mrs. H. H. Todd.
CREAM CAKE.
One cupful of sugar, one-half cupful of butter, one-
half cupful of sweet milk, one-half cupful of corn
starch, one and one-half cupfuls of fiour, one teaspoon-
ful of baking powder, whites of four eggs.
Cream. — Whip one cupful of sweet cream, add
sugar and flavoring to taste, and spread between layers,
or make a boiled frosting, and first spread between each
layer, then the cream. It will keep better with the
frosting, but is better without if eaten fresh.
Mrs. F. T. Condit.
cream cookies.
Two cupfuls of sugar, one cupful of butter, one
cupful of sour cream, two eggs well beaten, one tea-
spoonful of soda, stir the butter and sugar to a cream,
a little salt ; flavor to taste. Mrs. J. Rumsey.
CREAM GINGER CAKE.
One cupful of sour cream, one cupful of molasses,
one ^gg, a little salt, one teaspoonful of ginger, one
IIIE iiOO/) CUKF.R COOK BOOK. 59
teaspoonful of soda, cinnamon if you like ; no rule for
fiour ; make as soft as can be and not fall.
Mrs. H. H. Todd.
CREAM PUFFS.
Boil in half a pint of water three-quarters cupful of
butter, stir in one and three-quarters cupfuls of flour,
take from the fire and put into a large bowl and stir in
five eggs, one at a time, without beating, add one-half
teaspoonful of soda. Drop in small bits about a table-
spoonful on a greased paper in a dripping pan ; bake
in a quick oven.
Filling. — One quart of milk, five eggs, one and
one-half cupfuls of sugar, two tablespoonfuls of corn
starch, flavor with vanilla. When cakes are cool cut
open and fill. Miss Angie Wilson,
Menomonie, Wis.
CRULLERS— No. 1.
Dissolve a teaspoonful of soda in four tablespoonfuls
of milk, four tablespoonfuls of melted butter, one tea-
spoonful of salt, beat four eggs with six heaping table-
spoonfuls of sugar, add half a nutmeg. These will keep
for weeks if put in a jar and covered. Omitting the salt
will keep them from being brittle.
Miss J. E. Dickinson.
CRULLERS— No. 2.
Five tablespoonfuls of sugar, five tablespoonfuls of
sweet cream, three teaspoon fuls of alcohol, two tea-
spoonfuls baking powder, add flour, roll out thin as pie
crust, and fry as doughnuts. Mrs. Piper,
Eau Claire, Wis.
60 THE GOOD CHEER COOK BOOK.
CUSTAED CAKE No. 1.
One cupful of sugar, one-half cupful of butter (scant),
whites of four eggs, one-half cupful of sweet milk, one
heaping teaspoonful of baking powder, one a,nd one-
half cupfuls of flour.
Custard for Cake. — One and one-half cupfuls of milk,
yolks of four eggs, one tablespoonful of corn starch,
one-half cupful of sugar, a pinch of salt ; cook until
thick ; flavor with lemon, vanilla or chocolate.
Mrs. W. Irvine.
CUSTAED CAKE No. 2.
One cupful of sugar, one and one-third cupfuls of
flour, three eggs, one heaping teaspoonful of baking
powder, one tablespoonful of water, bake in round tins,
cut in two and spread between and on the top a custard
made as follows : One pint of sweet milk, one cupful
of white sugar, two tablespoonfuls of corn starch, two eggs;
beat thoroughly the sugar, eggs and corn starch ; stir
into the boiling milk ; add butter the size of an egg,
three teaspoonfuls of vanilla ; cook until thick. The
white of one egg can be saved to frost the top.
Mrs. a. Hoffman.
DAEK CHOCOLATE CAKE— No. 1.
Cream one-half cupful of butter, gradually add one
and one-half cupfuls of sugar, grate one-quarter of a
cake of Baker's Chocolate, add five more tablespoonfuls
of sugar and three tablespoonfuls of boiling water, put
on the stove and stir until smooth and glossy, then add
it to the beaten butter and sugar ; add the beaten yolks
THE GOOD CHEER COOK BOOK. 61
of three eggs, one-half cupful of milk, one and three-
quarters cupfuls of fiour, in which one teaspoonful of
cream of tartar and one-half teaspoonful of soda have
been thoroughly mixed ; add the whites of three
eggs, beaten to a stiff froth, bake twenty minutes in a
moderate oven. Put together with "Chocolate Frosting
No. 2." English walnuts, chopped fine and sprinkled on
the frosting between the layers, is very nice.
Mrs. J. W. Squires.
DAKK CHOCOLATE CAKE— No. 2.
One cupful of sugar, one tablespoonful of butter, one
cupful of milk, two cupfuls of flour, two eggs beaten
separately, two heaping teaspoonfuls of baking powder,
one-quarter cake Baker's Chocolate grated in a small
half cupful of milk (this in addition to the cupful
of milk), boil in a basin, set in hot water until like a
paste, then add one cupful of sugar, yolk of one ^gg,
two teaspoonfuls of vanilla ; let it cool slightly and stir
into the cake ; bake in four la3^ers and put together with
any chocolate frosting. Mrs. Whitney,
Green Bay.
DARK CHOCOLATE CAKE— No. 3.
Two cupfuls of sugar, one-half cupful of butter, one-
half cupful of thick sour milk, three eggs, one-half
teaspoonful of soda, one-fourth of a cake of Baker's
chocolate dissolved in one-half cupful of hot water, one
and one-half teaspoonfuls of vanilla, a little salt, two
cupfuls of flour; bake in a loaf forty minutes.
Mrs. Wm. O'Neil.
62 THE GOOD CHEER COOK 7W0A'.
DELICATE CAKE— No. 1.
Two cupfuls of sugar, one-half cupful of butter,
whites of six eggs beaten to a stiff froth, three-fourths
cupful of sweet milk, three cupfuls of flour, two tea-
spoonfuls of baking powder or one teaspoonful of
cream of tartar, one-half teaspoonful of soda ; flavor
with lemon or almond. Mrs. A. J. Cady.
DELICATE CAKE— No. 2.
One cupful of butter, three cupfuls of sugar, whites
of ten eggs, four and one-half cupfuls of flour, one
cupful sweet cream, three teaspoonfuls of baking
powder; flavor. Mrs. Peter Leonard,
Fifield, Wis.
DOUGHNUTS.
One-half cupful of yeast, or a good yeast cake, one
cupful of lard, three cupfuls of sweet milk, two cupfuls
of sugar, if you want them quite sweet a little more
sugar, four eggs, one teaspoonful of soda, nutmeg and
cinnamon ; warm milk, lard and sugar together, make
sponge in the afternoon, put eggs and soda in when
you knead it up at night; cut them out in the morning
and let them rise again on a board near the fire. Keep
warm all the time. Mrs. S. F. Gary,
Binghamton, N. Y.
DOLLY VARDEN CAKE.
Two cupfuls of sugar, two-thirds cupful of butter,
one cupful of sweet milk, three cupfuls of flour, three
eggs, two teaspoonfuls of baking powder, flavor with
lemon, bake half in jelly tins; to the remainder add
one tablespoonful of molasses, oneteacupful of chopped
THE GOOD CHEER COOK BOOK. 63
raisins, one-half cupful of citron, one teaspoonful each
of cinnamon and cloves. Bake same as white cake and
put together with frosting, alternating dark and light.
Mrs. D. G. Purman,
Washington, D. C.
ENGLISH NUT CAKE WITH RAISINS.
Two cupfals of brown sugar, one-half cupful of butter,
one scant cupful of sour milk, yolks of five eggs, two
cupfuls of flour, one teaspoonful of soda, two teaspoon-
fuls of cinnamon, one teaspoonful of cloves, one-half
nutmeg, one pound of stoned raisins, one pound of
English walnuts, one teaspoonful of brandy ; save
twenty-four halves for top, chop the rest and put in
cake. Mrs. T. J. Cunningham.
FIG CAKE— No. 1.
One cupful of sugar, one-half cupful of butter, one-
half cupful of sweet milk, one-half cupful of corn
starch, one and one-half cupfuls of flour, one teaspoon-
ful of baking powder, whites of four eggs.
Filling. — One pound of figs cut in pieces, two-thirds
cupful of sugar, water enough to stew.
Mrs. F. T. Condit.
FIG CAKE— No. 2.
Two teacupfuls of sugar rolled fine, one scant,
half teacupful of butter, cream the sugar and butter
together, four eggs beaten separately, one cupful of
sweet milk, two teaspoonfuls of baking powder, three
cupfuls of flour sifted.
Filling. — One pound of figs, one-half cupful of
64 THE GOOD CHEER COOK BOOK.
sugar, one cupful of water, white of one egg, one tea-
spoonful of vanilla. Let the sugar and water boil
until clear, then drop in the figs and boil until tender
enough to mash ; remove from the fire and cool a little
after mashing; stir in the egg slightly beaten, then the
vanilla, and spread between layers and frost.
Mrs. a. J. Bate.
FIG CAKE— No. 3.
Beat the yolks of three eggs with not quite two
cupfuls of sugar, then add four tablespoonfuls of melted
butter, two-thirds cupful of sweet milk, whites of three
eggs beaten to a stiff froth, and lastly two cupfuls of
flour, and two teaspoonfuls of baking powder. This
quantity will make two cakes.
Fig paste for cake. — One pound of raisins, one
pound of almonds, three-quarters pound of figs, one-half
pound of citron ; blanch the almonds by pouring hot
water over them ; chop fine and moisten with brandy or
wine ; it will require a good-sized cupful ; place between
layers, first frosting, then fig paste alternately.
Mrs. Daisy Grossman.
FRIED cakes— No. 1.
One cupful of sugar, two eggs, one cupful of sour
milk, two teaspoonfuls of soda, two and one-half table-
spoonfuls of butter, salt and nutmeg; mix soft as
possible. Mrs. Himmelsba(jh,
FRIED CAKES— No. 2.
Three eggs, three tablespoonfuls of butter, one cup-
ful of sugar, one cupful of sweet milk, two teaspoonfuls
THE GOOD CHEEK COOK BOOK 65
of baking powder, cinnamon or nutmeg to flavor, mix
just stiff enough to roll out nicely.
Mrs. Culver,
Bay City, Mich.
FRIED CAKES— No. 3.
Two eggs, one cupful of sour cream, one cupful of
sour milk, one cupful of sugar, a little salt, one teaspoon-
ful of soda, a little cream tartar if the milk is not
very sour, cinnamon or nutmeg to flavor.
Mrs. J. COMERFORD.
FRIED CAKES— No. 4.
One cupful of sugar, one cupful of sweet milk, six
tablespoonfuls of melted butter, three teaspoonfuls of
baking powder. Mix soft ; let the sugar and milk stand
together twenty minutes ; flavor with nutmeg.
Mrs. W. L. Pierce.
FRENCH CAKE.
Cream two cupfuls of sugar and half a cupful of
butter, add one cupful of sweet milk, three eggs, yolks
and whites beaten separately, sift two tablespoonfuls of
baking powder in three cupfuls of flour; flavor to suit;
use as a plain or layer cake.
Mrs. Emma Miller,
Nebraska.
FRUIT CAKE FOR A WEDDING.
One and one-half pounds of butter, one and three-
quarter pounds of sugar, half brown and half white,
two pounds of eggs, well beaten, four pounds of raisins,
seeded and chopped, five pounds of English currants,
66 THE GOOD CHEER COOK BOOK.
two pounds of citron, cut fine, two pounds of sifted
flour, two nutmegs, as much mace in bulk, one gill to
one-half pint of alcohol, into which drop fifteen drops
of oil of lemon ; weigh your butter, cut it in pieces
and put where it will soften (not melt), stir the butter
to a cream, add the sugar and stir until white, beat the
yolks of the eggs and add to the butter and sugar.
Meanwhile, another person should beat the whites to a
stiff froth and put them in, then add the spices and
flour, and last of all the fruit (except citron) ; put the
citron in three la3^ers, one near the bottom, one
about the middle, and the last layer near the top of the
cake. As you lay it in, dip a spoon in cold water and
smooth over the cake to make it even for the cit-
ron. This will make two very large or four good-sized
cakes. Bake from three to four hours slowly. It is
better to have the baker bake them for you in a brick
oven. The cake will keep years.
Mks. E. D. Stanley.
FRUIT CAKE— No. 1.
Twelve eggs, one pound of butter, one pound of
brown sugar, one pound of sifted flour, one-half cupful
of black molasses, three pounds of stoned raisins, three
pounds of currants, one pound of citron, one-half cup-
ful of brandy, one and one-half pounds of almonds, one
tablespoonful of cloves, two of cinnamon and allspice,
one-half teaspoonful of soda, grated rind and juice of
one lemon, one nutmeg; beat yolks, butter and sugar
together, whites to a stiff froth, and add alternately
with flour, then spices and fruit; put in a pan a layer of
THE GOOD CHEEK COOK BOOK. 67
dough ; add citron as in receipt for " Wedding Cake " ;
bake slowly and evenly four hours or longer.
Mrs. p. Leonard,
Fifield, Wis.
FRUIT CAKE— No. 2.
One cupful of sugar, one cupful of molasses, two cup-
fuls of flour, one-half cupful of butter, one-half cupful
of sour cream, three eggs, one-half teaspoonful of soda,
three pounds of stoned raisins, one pound of citron, one
pound of tigs, one pound of currants, one-half pound of
almonds (shelled), one gill of wine, one gill of brandy,
one orange, two teaspoonfuls of cinnamon, one teaspoon-
ful of cloves, one teaspoonful of mace, two nutmegs, a
little salt. Mrs. H. L. Cruttenden,
Northfield, Minn.
FEUIT CAKE— No. 3.
One cupful of butter, two cupfuls of sugar, one cup-
ful of sour milk, one cupful of New Orleans molasses,
three cupfuls of flour, one teaspoonful of soda, one tea-
spoonful of cloves, two teaspoonfuls of cinnamon, one
pound of raisins, one pound of currants, one-half pound
of citron, one-half cupful of nuts, one teaspoonful of
vanilla. Mrs. A. Hoffman.
GINGER COOKIES.
One cupful of butter, one teacupful of sugar, two
cupfuls of molasses, one teaspoonful of grated alum,
one teaspoonful of ginger, one teaspoonful of cinnamon,
four teaspoonfuls of soda, one cupful of boiling water.
Take half of the water to dissolve the soda and half for
the alum, mix soft and let them stand for two hours,
68 THE GOOD CHEER COOK BOOK.
then roll out about one-quarter of an inch thick, adding
more flour if needed ; do not cut out with a cake cutter,
but in long strips, crease them with a knife in squares
and cut apart after baking. These are very nice if made
as directed. Mrs. T. M. Gary.
GINGER SNAPS— No. 1.
One cupful of molasses, one-half cupful of butter,
one tablespoonful of soda dissolved in one tablespoon-
ful of hot water, one tablespoonful of ginger and
cinnamon. Mrs. Herbert Barker.
GINGER SNAPS— No. 2.
One cupful of butter, one cupful of brown sugar,
one cupful of molasses, two small tablespoon fuls of gin-
ger, one even tablespoonful of soda, one tablespoonful
of cinnamon, one egg, stir all together and let it just
come to a boil, flour enough to roll very thin, and bake
in a hot oven. Mrs. Wm. Irvine.
GINGER SNAPS— No. 3.
One cupful of butter, or part lard, one cupful of
molasses, one cupful of sugar, one teaspoonful of cinna-
mon, one teaspoonful of ginger, two teaspoonfuls of
soda, one egg beaten separately, flour enough to roll
thin. Mrs. T. M. Cary.
GINGER SNAPS— No. 4.
One cupful of butter, one cupful of sugar, one cup-
ful of molasses, one tablespoonful of ginger, one table-
spoonful of cinnamon, two teaspoonfuls of soda, flour
enough to roll thin. Mrs. W. L. Pierce.
THE GOOD CHEER COOK BOOK. 69
GINGEE SNAPS— No. 5.
Two cupfuls of molasses, one cupful of brown sugar,
one-half cupful of butter, one-half cupful of lard, one
heaping tablespoonful of ginger, three tablespoonfuls
of water, one good teaspoon ful of saleratus, one tea-
spoonful of cinnamon ; boil all together five minutes,
then cool and add flour until stiff enough to roll well.
Mrs. Porter,
Baraboo, Wis.
GINGER CUP CAKE.
Three cupfuls of flour, one cupful of sugar, one
cupful of molasses, one cupful of butter, one cupful of
sweet milk, three eggs, one tablespoonful of ginger, one
tablespoonful of cinnamon, one teaspoonful of soda.
Heating the molasses improves the cake.
Mrs. M. S. Bailey.
GOLD AND SILVER JELLY CAKE.
White part : Two cupfuls of sugar, one cupful of
butter, one and one-half cupfuls of flower, whites of
eight eggs, one teaspoonful of lemon. Yellow part :
Two cupfuls of sugar, two-thirds cupful of butter, one
and one-half cupfuls of flour, yolks of eight eggs. Put
together in alternate layers with jelly.
Mrs. Comerford.
gold cake.
Yolks of four eggs, one cupful of sugar, one-half
cupful of butter, one-half cupful of sweet milk, two
cupfuls of flour, two teaspoonfuls of cream of tartar,
one-half of soda. Mrs. Joel Pound.
70 THE GOOD CHEER COOK BOOK.
GROOM'S CAKE.
One pound of butter, one pound of brown sugar,
one pound of stoned raisins, one pound of currants,
one and one-quarter pounds of flour, one and one-half
pounds of chopped figs, one and one-half pounds of
chopped blanched almonds, one pound of citron sliced
very thin, eight eggs, one-half cup of molasses, one-
half cup of sweet milk, three teaspoonfuls of baking
powder, one nutmeg, one teaspoonful of cinnamon,
one-half teaspoonful of cloves, two teaspoonfuls of
lemon extract, two teaspoonfuls of vanilla, one-half
teacup of brandy, cream the butter and sugar, add
the eggs, well-beaten, put the baking powder in the
flour, then rub the fruit in the flour, mix all well in a
large dish stirring the spices into the mixture ;
add tlie brandy the last thing before baking. When
you wish it extra nice, use a thin icing, then a layer
of macaroons, then ice again, generously. It is a good
plan to get the baker to bake this cake in a brick oven.
Mrs. Geo. C. Ginty.
hash cake.
One and one-half cupfuls of sugar, one-half cupful
of butter, one and one-half cupfuls of flour, one-half cup-
ful of corn starch, one teaspoonful of baking powder,
whites of six eggs. For filling : One cupful of raisins,
one cupful of chopped hickory nuts, one-half cupful of
currants, mix together with boiled icing, put on top and
between layers. You can use figs and almonds if you
wish. Mrs. Waters.
HICKORY NUT CAKE.
Cream two-thirds cupful of butter, with two cupfuls
THE GOOD CHEER COOK BOOK. 71
of sugar, add one cupful of milk, three even cupfuls of
flour, three eggs, beaten separately, two teaspoonfuls of
baking powder, one and one-half cupfuls of nuts,
sliced fine, flavor with almond or vanilla. This is nice
made in a loaf, or baked in dripper, with twenty-four
halves saved for top. Frost and cut in squares.
Mrs. T. J. Cunningham.
ICE CREAM CAKE.
One cupful of butter, two cupfuls of sugar, whites
of eight eggs, one cupful of sweet milk, two cupfuls of
flour, one cupful of corn starch, two teaspoonfuls of
baking powder.
Icing. — Whites of four eggs, four cupfuls of sugar,
boil sugar in a little water until it begins to candy,
pour this into the beaten whites and beat to a cream,
add one teaspoonful of citric-acid to the frosting.
Mrs. M. S. Bailey.
KISSES.
Beat the whites of four eggs to a stiff froth, add
three-quarters pound of sugar, flavor with lemon, butter
your paper, drop the mixture — a small teaspoonful in
a place — bake in a very moderate oven until the tops
are hardened, slip them off carefully with a knife.
LEMON CAKE— No. 1.
One-half cupful of butter, two cupfuls of sugar, two
and one-half cupfuls of flour, one-half cupful of corn
starch, one cupful of sweet milk, six eggs, whites only,
two teaspoonfuls of baking powder.
Filling. — Grated rind and juice of two lemons, two
72 THE GOOD CHEER COOK BOOK.
eggs, one and one-half cupfuls of sugar, stir steadily-
over the fire until it thickens. When cold, spread
between the layers. Mrs. Culver,
Bay City, Mich.
LEMON CAKE- -No. 2.
Two cupfuls of sugar, two and one-half cupfuls of
flour, one-half cupful of sweet milk, six tablespoonfuls
of melted butter, six eggs, one teaspoon ful of cream of
tartar, one-half teaspoonful of soda.
Lemon Jelly. — The juice and grated rind of three
lemons, two and one-half cupfuls of sugar, nearly half
cupful of butter, six eggs ; beat well together and scald
until thick, and spread between layers. This makes a
very large cake. Mrs. John Rumsey.
LOAF CAKE.
One cupful of butter beaten together with two cup-
fuls of sugar; add four eggs beaten separately, one
teaspoonful of soda dissolved in one cupful of milk, two
teaspoonfuls of cream of tartar mixed in three cupfuls
of flour; flavor; beat well. This makes two loaves.
Excellent. Mrs. L. H. Cushing.
LONG LAKE DOUGHNUTS.
One cupful of sweet milk, warmed with a piece of
butter the size of an egg, three eggs beaten separately,
one-half cupful of yeast, flour to make stiff" enough to
drop from the spoon. Let rise over night ; in the morn-
ing drop the batter from the spoon on a well-floured
board ; let them rise half an hour, then fry in hot lard.
When done, roll in sugar and cinnamon mixed together.
Mrs. Hollon Richardson.
THE GOOD CHKER COOK BOOK. 73
MACAKOONS— No. 1.
Whites of three eggs beaten to a stiff froth, one-half
pound of cocoanut, one-half pound of rolled and sifted
crackers, one teaspoonful of bitter almond, bake on a
greased paper.
MACAROONS— No. 2.
One cupful of hickory nut meats pounded tine, one
cupful of sugar, one and one-half eggs, two tablespoon-
fuls of tiour.
MAEBLE CAKE— No. 1.
For the white : One-half cupful of butter, one and
one-half cupfuls of white sugar, one-half cupful of
sweet milk, two and one-half cupfuls of flour, whites of
four eggs, one-half teaspoonful of soda, one teaspoonful
of cream of tartar. For the dark : One cupful of brown
sugar, one-half cupful of butter, one-half cupful of
molasses, one-half cupful of sweet milk, two and one-
half cupfuls of flour, yolks of four eggs, one-half tea-
spoonful of soda, one teaspoonful cream of tartar.
Mrs. a. Hoffman.
MARBLE CAKE— No. 2.
Three-quarters pound of butter, one pound of flour,
one pound of sugar, the whites of twent}'- eggs ; mix in
the usual way ; take out one teacupful of the batter,
mix well in it a tablespoonful each of ginger, nutmeg,
cinnamon and allspice, teaspoonful each of mace and
cloves. Put about half of the white batter into the cake
pan, then put in the dark batter, then the rest of the
white and bake. Mrs. S. W. Chinn.
74 THE GOOD CHEEK COOK BOOK.
MIKADO CAKE.
One-half cupful of butter, one cupful of pulverized
sugar, one-half cupful of water, one cupful of flour
(measured before sifting), one-half cupful of corn starch,
one teaspoonful of soda, two teaspoonfuls of cream of
tartar, whites of four eggs. Cream the butter and sugar,
add the water, then the corn starch and flour sifted
with the soda and cream of tartar, and lastly the whites
of the eggs beaten to a stiff froth, and stirred in lightly.
Bake in three layers. For the filling: One cup-
ful of raisins, chopped fine, one-half cupful of hickory-
nut meats, chopped fine, yolks of three eggs, a pinch of
salt, one cupful of sugar, and about one-third of a cupful
of water; boil sugar and water until syrup threads, then
pour it over the beaten yolks and the other ingredients,
stirring well. Be sure that the raisins are plump and
good quality. Mrs. T. L. Halbert,
Montana.
MOLASSES COOKIES.
One cupful of molasses, one cupful of sugar, one
egg, one cupful of butter, one tablespoonful of vinegar,
one tablespoonful of soda, seven cups of flour.
Mrs. James Comerford.
MOLASSES FEUIT CAKE.
One cupful of butter, one cupful of brown sugar,
one cupful of sweet milk, three-fourths of a cupful of
molasses, three cupfuls of flour, four eggs, one and one-
half teaspoonfuls of cream of tartar, one teaspoonful of
soda, two pounds of currants or raisins, chopped, one-
third of a nutmeg, a little brandy ; bake slowly.
Mrs. Elizabeth Patton.
■JHE GOOD CHEER COOK BOOK. 75
MOTHEK'S LITTLE CAKES.
One and one-half cupfuls of sugar, one-half cupful
of butter, two eggs, three-quarters cupful of sour milk,
one and one-half cupfuls of chopped raisins, one-half
teaspoonful of soda, two cupfuls of flour before sifting,
bake in gem tins. Mrs. R. B. Clark.
MOUNTAIN CAKE.
One cupful of butter, two cupfuls of sugar, one cup-
ful of sour cream, four cupfuls of flour, six eggs, one
teaspoonful of soda, two teaspoonfuls of cream of tartar.
Mrs. Himmelsbach.
NEAPOLITAN CAKE.
Black part : One cupful of butter, two cupfuls of
brown sugar, one cupful of molasses, one cupful of
strong coffee, four and one-half cupfuls of sifted flour,
four eggs, two teaspoonfuls of soda, two teaspoonfuls of
cinnamon, two teaspoonfuls of cloves, one teaspoonful of
mace, one pound of raisins, one pound of currants, one-
fourth pound of citron ; bake the cake in round pans
with straight sides ; the loaves should be one and one-
half inches in thickness after baked. White part :
Whites of eight eggs, two cupfuls of sugar, two cupfuls
of sifted flour, one cupful of corn starch, one cupful of
butter, one cupful of milk, two teaspoonfuls of baking
powder, flavor slightly with bitter almonds, bake in
same pans as black cake. This makes two cakes. After
the cake is cold, each black cake should be spread with
a thick coating of lemon and sugar made as follows :
Frosting : White of one egg thoroughly beaten, the
grated rnid of two and the juice of three lemons, and
76 THE GOOD CHEER COOK BOOK.
powdered sugar enough to make a thick frosting ; then
lay each wliite loaf upon each black one and frost as
you would any other cake, being particular to use no
other flavoring than lemon.
Mrs. T. J. Cunningham.
NUT CAKE, OK WHITE FKUIT CAKE.
Three-fourths of a cupful of butter, two cupfuls of
sugar, one cupful of sweet milk, two and one-half cup-
fuls of flour, two teaspoonfuls of baking powder, four
eggs, beaten separately, one-half cupful of corn starch,
or one-half cupful more of flour, mixed with the
baking powder, one cupful of stoned raisins, one
cupful of walnuts, one-fourth pound of citron, flavor
with almond ; bake slowl}'^ in a deep tin one hour. In
putting in raisins and nuts, mix with a little flour
to prevent them from falling to the bottom.
Mrs. a. J. McGiLVRAY.
ORANGE CAKE— No. 1.
One cupful of sugar, one and one-half cupfuls of
flour, two eggs, one-half cupful of sweet milk, butter
size of an ^gg, two teaspoonfuls of baking powder.
Filling. — One-half cupful of water, small half-cupful
of sugar, butter the size of a hickory nut, two eggs, the
white of one saved for frosting, small teaspoonful of
corn starch. Mix the sugar and corn starch together, beat
the yolks and add to the sugar and the grated rind of
the orange, add the hot water and butter, and cook
until it thickens; when done, add the juice of the
orange, and the beaten white of the egg.
Mrs. J. W. Squires.
THE GOOD CHEER COOK BOOK. 77
OKANGE CAKE— No. 2.
One cupful of melted butter, three cupfuls of
sugar, four and one-half cupfuls of flour, one cupful of
milk, one teaspoonful of soda, two cream of tartar, six
eggs ; separate the eggs.
Filling. — One pound of sugar, whites of four eggs,
the rind and juice of two oranges; save enough of the
icing for the top before putting in the orange ; let the
cake get partly cold before puttnig together.
Mrs. John Rumsey.
ORANGE CAKE— No. .3.
Two small cupfuls of flour, two small cupfuls of
sugar, small half-cupful of water, j^olks of four eggs
and whites of two, juice and grated rind of one orange,
two teaspoonfuls of baking powder ; bake in layers and
put together with any orange filling.
Mrs. John Robinson,
Green Bay, Wis.
PINEAPPLE CAKE.
One cupful of butter, two cupfuls of sugar, three of
flour, four eggs, one cupful of milk, three scant tea-
spoonfuls of baking powder, leave out the white of one
^g'g for the iceing, bake in layers and spread grated
pineapple between, take the pineapple out with a
spoon and do not use all of the juice; ice the top and
sides with boiled iceing. Mrs. C. P. Barker.
PORK CAKE.
One cupful of pork chopped fine, one cupful of boil-
ing water poured over it, two cupfuls of sugar, one
78 THE GOOD CHEER COOK BOOK.
6gg) one teaspoonful of soda, three cupfuls of tlour, one
teaspoonful of cloves, two teaspoonfuls of cinnamon,
one teaspoonful of allspice, as much fruit as you like ;
is better the older it is, if kept moist.
Mrs. W. H. Howieson.
POUND CAKE.
One pound of butter, one pound of sugar, one pound
of fiour, ten eggs; flavor with almond. This cake is
improved by two tablespoon fu Is of sweet cream.
Mrs. T. H. Grist.
PRINCE OF WALES.
Dark part: One cupful of brown sugar, one-half
cupful of butter, one-half cupful of sour milk, two
cupfuls of flour, one cupful of chopped raisins, one
teaspoonful of soda dissolved in a little warm water,
one tablespoonful of molasses, yolks of three eggs, one
teaspoonful of cinnamon, one-half teaspoonful of cloves,
one nutmeg. White part : One cupful of flour, one-
half cupful of corn starch, one-half cupful of sweet
milk, one-half cupful of butter, one cupful of white
sugar, one large teaspoonful of baking powder, whites
of three eggs. Bake in layers, and put together with
iceing. Mrs. Piper,
Eau Claire, Wis.
PRUNE CAKE.
One and one-half cupfuls of sugar, one cupful of
milk, one-half cupful of butter, three small teaspoonfuls
of baking powder, whites of three eggs, nearly three
cupfuls of flour. Bake in two or three layers.
Filling. — One-half pound fresh prunes, one-half
THE GOOD CHEER COOK BOOK. 79
pound of seeded raisins, nearly one-half pound of figs.
Steam the prunes so you can remove the pits; chop all
together ; add the pulp and rind of a lemon, two table-
spoonfuls of sugar beaten with the yolks of three eggs ;
let this warm in a steamer so it will stick together, then
spread between the layers and frost the top.
Mrs. H. Oakland,
New Jersey.
QUEEN'S CAKE.
One cupful of butter, two cupfuls of sugar, four
and one-half or five cupfuls of flour (sometimes flour
varies), three eggs, three tablespoonfuls of sour milk,
one teaspoonful of soda. Stir as little as possible ; roll
out and cut into thin cakes, brush over with beaten egg,
and bake quickly. Mrs. F. C. Arms,
Pittsfield, Mass.
KAISIN CAKE.
One cupful of butter, one cupful of molasses, one
cupful of sour milk, two cupfuls of sugar, six cupfuls
of flour, one cupful of raisins, one teaspoonful of soda,
three eggs, cloves, nutmeg and cinnamon to taste.
Mrs. T. M. Gary.
EOLL JELLY CAKE.
Five eggs, two cupfuls of sugar, two cupfuls of flour,
one-half cupful of milk, two teaspoonfuls of cream of
tartar, one teaspoonful of soda. Bake in square tins,
spread with jelly, and roll while warm. This makes
four rolls. Mrs. John Rumsey.
SAND TARTS.
Two-thirds teacupful of butter, one and one-half
80 THE GOOD CHEER COOK BOOK.
teacupfuls of sugar, two eggs, one-half teaspoonful of
soda, three teaspoonfuls of water, flour to make stiff
enough to roll thin ; brush the tops with the white of
an egg, and sprinkle on sugar. Will keep four months.
Mrs. H. H. Todd.
SILVER CAKE.
Four eggs, beaten separately, seven tablespoonfuls of
melted butter, three and one-half cupfuls of flour, two
cupfuls of sugar, two teaspoonfuls of cream of tartar,
one of soda. Mrs. Joel Pound.
SIX MONTHS' CAKE.
One and one-half cupfuls of butter, two cupfuls of
sugar, one cupful of molasses, one cupful of sweet milk,
four eggs, five cupfuls of flour, one teaspoonful of soda,
one nutmeg, two cupfuls of raisins, two cupfuls of citron.
This makes two long bars.
Mrs. T. R. Morgan,
Binghamton, N. Y.
SNOW CAKE— No. 1.
Three-fourths cupful of butter, two cupfuls of
sugar, one cupful of milk, one-half cupful of corn
starch, two and one-half cupfuls of flour, one and one-
half teaspoonfuls of baking powder. Mix flour, corn
starch and baking powder together; add to the butter
and sugar alternately with the milk; lastly add the
whites of seven eggs; flavor to taste. Never fails to be
good. Mrs. Wm. Irvine.
SNOW CAKE— No. 2.
One-half teacupful of butter, one cupful of sugar.
THE GOOD CHEER COOK BOOK. 81
one and one-half cupfuls of flour, one-half cupful of
sweet milk, whites of four eggs, one teaspoonful of
baking powder; flavor with lemon. This is very
nice baked in a loaf, cut in two and put together with
boiled icing, and freshly grated cocoanut.
Mrs. H. F. Robinson.
SNOW-FLAKE CAKE.
Whites of ten eggs, beaten to a stiff froth, one and
one-half gobletfuls of sifted flour, one gobletful of pul-
verized sugar, one-half teaspoonful of cream of tar-
tar. Mix the sugar, flour and cream of tartar together
lightly, stir in the beaten whites ; flavor with lemon ;
bake in a slow oven. It is ver}^ nice if baked properly.
Mrs. W. L. Pierce.
soft gingek bread— no. 1.
Two cupfuls of molasses, one cupful of sugar, one
cupful of butter, one cupful of sweet milk, four eggs,
two tablespoonfuls of ginger, nutmeg, four cupfuls of
flour, full measure, mixed with three teaspoonfuls of
baking powder. Bake in small tins. Excellent eaten
warm. Mrs. H. H. Todd.
SOFT GINGER BREAD— No. 2.
One cupful of molasses, one-half cupful of lard or
butter, one tablespoonful of ginger, one-half cupful of
boiling w^ater, one teaspoonful of soda.
Mrs. J. E. Dickinson.
SOFT GINGER BREAD— No. 3.
One coffeecupful of molasses (New Orleans), one
teacupful of light brown sugar, one teacupful of sour
82 THE GOOD CHEER COOK BOOK.
cream, four teaciipfuls of sifted flour, three tablespoon fuls
of melted butter, one tablespoonful of ginger, one tea-
spoonful of lemon extract, one teaspoonful of salt, two
eggs, one-third cupful of sour milk, one teaspoonful of
soda ; bake in a small dripping pan in a moderate oven.
Mes. L. C. Stanley.
SPICE CAKE— No. 1.
One coffee cupful of brown sugar, one tablespoonful
of butter, one cupful of sour cream, two eggs, one tea-
spoonful of soda, two cupfuls of sifted flour, one cupful
of chopped raisins, one tablespoonful of cloves, cinnamon
and nutmeg each, Mrs. Wm. Irvine.
SPICE CAKE— No. 2.
One cupful of sugar, two eggs, one- half cupful of
sweet milk, one-half cupful of molasses, one-half cupful
of butter, one teaspoonlul each of cinnamon, cloves, nut-
meg and allspice, one and one-half teaspoonfuls of
baKing powder, two and one-half cupfuls of flour. Make
boiled irosting and stir in one cupful of seeded and
chopped raisins; flavor with one-half teaspoonful of
vanilla.
This cake is much nicer when made in three layers ;
use the same frosting to put between the layers.
Miss Briggs.
Milwaukee.
SPONGE CAKE— No. 1.
Four eggs, the white of one saved for frosting, beat
thoroughly, two coffeecupfuls of sugar, two cofleecupfuls
of flour (after it is sifted), four teaspoonfuls of baking
THE GOOD CHEER COOK BOOK. 83
powder mixed with the flour, one cupful of boiling water
the last thing before putting into the oven ; bake
immediately. This is very nice baked in layers with
custard between.
Mrs. H. L. Ckuttenden,
North field, Minn.
SPONGE CAKE— No. 2.
The yolks of four eggs, beaten with one even cupful
of sugar ten minutes, one even cupful of flour, one-half
teaspoonful of baking powder, and lastly add beaten
whites of four eggs. Mrs. F. T. Condit.
STRAWBERRY SHORT CAKE.
Make a crust as you would for baking powder bis-
cuits, only use more shortening, divide your dough,
roll out half of it and put in your pan, melt some
butter and spread over the top, roll out the other half
and put in the pan ; when your cake is done the top
half will slip from the other if you have buttered it
sufficiently ; spread with more butter, have your ber-
ries mashed and sweetened, put them between the cakes
and return to the oven a few minutes ; pour cream
over just before serving, or have cream on the table
and use when you serve.
SUGAR COOKIES— No. 1.
Two cupfuls of sugar, one and two-thirds cupfuls of
butter, four eggs beaten separately, one teaspoonful of
soda, two of cream of tartar, very small half cupful of
milk, one teaspoonful of vanilla; mix soft; roll thin.
Mrs. L. F. Martin.
84 THE GOOD CHEER COOK BOOK.
SUGAE COOKIES— No. 2.
Two cupfuls of granulated sugar, one cupful of butter,
two eggs, two small teaspoonfuls of cream of tartar, one
teaspoonful of soda, two large tablespoonfuls of sweet
milk, little nutmeg ; mix as soft as you can and roll
thin. Mrs. Wm. Irvine.
SUGAE COOKIES— No. 3.
One and one-half cupfuls of sugar, three-quarters
cupful of butter, three eggs, one-half cupful of sour
milk, one-half teaspoonful of soda ; flavor with nutmeg,
roll thin, sprinkle with sugar, and bake.
Annie T. Peterson.
sunshine cake.
Yolks of eleven eggs, two cupfuls of sugar, one cup-
ful of butter, scant the butter, one cupful of milk, one
teaspoonful of cream of tartar, one-half a teaspoonful of
soda, three cupfuls of flour. Flavor with vanilla. Three
teaspoonfuls of baking powder may be used instead of
the soda and cream of tartar ; use with angels' food.
Mrs. Hiram Allen,
Bradford, Pa.
TAPIOCA CAKE.
Two cupfuls of sugar, two-thirds cupful of butter,
one cupful of sweet milk, two cupfuls of flour, one
cupful of corn starch, whites of six eggs, one and one-
half teaspoonfuls of baking powder; bake in layers.
Filling for the above. — Five tablespoonfuls of tapioca
soaked in water enough to cover, steam in the same
water, adding more water when required, two-thirds cup-
THE GOOD CHEER COOK BOOK. 85
ful of sugar filled up with pink sugar sand; flavor
with vanilla and spread between layers.
Mrs. J. C. Mitchell,
Chicago.
VERMONT CUEEANT CAKE.
One and one-half cupfuls of sugar, one-half cupful
of butter (scant), one-half cupful of sweet milk, two
eggs, two cupfuls of flour, two teaspoonfuls of baking
powder, one cupful of currants.
Mrs. H. L. Cruttenden,
Northfield, Minn.
VICTOEIA CAKE.
Stir together to a cream, one and one-half cupfuls
of sugar, one-half cupful of butter, then add one-half
cupful of sweet milk, sift one and one-half cupfuls of
flour, one-half cupful of corn starch, one teaspoonful of
baking powder together ; add the beaten whites of six
eggs, flavor, bake in layers and put frost between and
on top. This is very nice to use for any layer cake.
Mrs. Will Squires.
"wandering jews."
One and one-half cupfuls of sugar, one cupful of
butter, two cupfuls of fruit, one-half teaspoonful of soda,
one teaspoonful of cloves, one teaspoonful of cinnamon,
one-half of a nutmeg, three eggs. Bake as cookies.
Mrs. Herbert Barker.
WALNUT CAKE— No. 1.
Two cupfuls of brown sugar, one-half cupful of
butter, one cupful of sour milk, yolks of five eggs, one-
86 THE GOOD CHEER COOK BOOK.
half teaspoonful of soda put in the milk, two cupfuls of
flour, one pound of stoned raisins, one pound of English
walnuts, one tablespoonful of brandy, one teaspoonful
of cloves, one-half nutmeg; bake in dripper. Save
twenty-four halves for the top ; frost with boiled frost-
ing and put nuts on top; chop nuts and raisins, and
put in the flour. Miss Fannie Ginty.
WALNUT CAKE— No. 2.
Two cupfuls of brown sugar, one-half cupful of
butter, large measure, one cupful of sour milk, scant
measure, yolks of five eggs, one teaspoonful of soda,
two cupfuls of flour, one pound of stoned raisins,
one pound of English walnuts, a little brandy or flavor-
ing (extract of rose is very nice for this). Save twenty-
four whole nuts for the top ; break the rest fine into the
cake ; one-half teaspoonful of cloves and nutmeg. This
will make three dark laj'^ers.
AVhite Layers. — Two cupfuls of sugar, one-half cupful
of butter, whites of four eggs, well beaten, one cupful of
sweet milk, three cupfuls of flour, three small teaspoon-
fuls of baking powder. This will make three layers. Also
iise boiled frosting between laj^ers and for the top, made
as follows : whites of two eggs well beaten, one and three-
fourths cupfuls of pulverized or granulated sugar,
water enough to dissolve the sugar, boil until it is ropy,
when tried in cold water but not brittle, then stir it
into the eggs gradually and beat until cold ; put on the
cake when it and the frosting is cold. This requires no
flavoring with the nuts. Nice for company, as it cuts
into so many pieces. Mrs. F. T. Condit.
THE GOOD CHEER COOK BOOK. 87
WHITE LAYER CAKE.
One and one-balf cupfuls of sugar, one-half cupful
of butter, one cupful of sweet milk, two cupfuls of
flour, whites of lour eggs, three teaspoonfuls of baking
powder, put together with milk frosting as follows
Two cupfuls of sugar, one-half cupful of sweet milk
boil from three to five minutes or until it will cream
beat until cool or put together with boiled frosting and
fresh grated cocoanut. Mes. George B. Early.
WHITE SPONGE CAKE— No. 1.
One and one-half tumblerfuls of sugar, one tumbler-
ful of flour, whites of eight eggs, two-thirds of a tea-
spoonful of cream of tartar.
WHITE SPONGE CAKE-No. 2.
Whites of ten eggs, one and one-half cupfuls of
sugar, one cupful of flour, one teaspoonful of cream of
tartar.
YELLOW SPONGE CAKE.
Yolks of ten eggs, one cupful of sugar, one cupful
of flour, two teaspoonfuls of baking powder (piece
of butter the size of a hickory nut improves it), sift the
sugar, flour and baking powder into the eggs when
well beaten, stirring all the time. A rose geranium leaf
in the pan before putting in the cake gives it a good
flavor; also in the white sponge cake.
Mrs. J. RuMSEY.
FROSTINGS AND FILLINGS FOR CAKES.
BOILED FROSTING— No. 1.
One teacupful of granulated sugar, whites of two
eggs, four tablespoonfuls of water on the sugar; boil
88 THE GOOD CHEER COOK BOOK.
until brittle when dropped in water, beat the whites to
a stiff' froth and pour the sugar slowly over the eggs,
beating all the time until cold ; flavor.
Mrs. L. H. Gushing.
BOILED TEOSTING— No. 2.
One cupful of sugar, four tablespoonfuls of water ;
boil until it hairs ;. have ready the well-beaten white of
an egg; pour over the hot sugar and water, slowly
beating all the time. Mrs. Geo. G. Ginty.
BROWN SUGAE FROSTING.
Three-fourths pound of No. 2 Muscovado sugar,
three-fourths cupful of cream or milk, butter size of a
hickory nut, put the ingredients together and boil
until it will harden in cold water, then beat until cold
enough to spread. Mrs. R. B. Glark.
CARAMEL FILLING.
One cupful of maple sugar, one-half cupful of white
sugar, one-half cupful of cream ; boil until it threads,
then stir until it is cool ; add one teaspoonful of vanilla,
and spread on cake. Miss Briggs,
Milwaukee, Wis.
CHOCOLATE FROSTING— No. 1.
Five tablespoonfuls of grated chocolate, one Qgg,
one cupful of sugar, one-half cupful of cream ; beat the
egg separately ; stir all together and cook imtil a thick
syrup, stirring until cold enough to put on cake.
Mrs. a. J. McGilvray.
THE GOOD CHEER COOK BOOK. 89
CHOCOLATE FROSTING— No. 2.
Whites of two eggs, one and one-half cupfuls of
powdered sugar, six tablespoonfuls of grated chocolate,
one teaspoonful of vanilla ; put the chocolate and six
tablespoonfuls of the sugar in a sauce pan with two
spoonfuls of hot water ; stir over a hot fire until smooth
and glossy ; have ready the whites beaten to a st'iff froth,
and add all the sugar and the chocolate; stir well
together and spread on the cake. Ed. Gary.
CHOCOLATE FROSTING— No. 3.
One cupful of brown sugar, one-half cake of sweet
chocolate, one-half cupful of sweet milk, butter size of
an egg, two teaspoonfuls of vanilla ; mix thoroughly
and cook as syrup ; let it cool and spread on cake as
soon as taken from the oven.
Mrs. Comerford.
custaed for orange cake.
One and one-half cupfuls of sugar, whites of two
eggs, juice of two oranges and grated rind of one, mix
the sugar and the juice of the oranges together; if
not juice enough to dissolve the sugar, add water;
boil briskly until it ropes or threads when dropped
from the end of the spoon, pour it over the beaten
whites of the eggs as in boiled frosting ; add the grated
rind ; when cool, put between any white layer cake.
Mrs. Waters.
fig paste for cake.
Two cupfuls of sugar with just enough water to
dissolve, boil till quite a thick syrup, then add while hot
90 THE GOOD CHEER COOK BOOK.
the whites of two eggs beaten very stiff, chop one pound
of figs very fine, and stir into egg and syrup.
FILLING FOR LAYER CAKE.
One cupful of raisins, seeded and chopped, one cup-
ful of almonds chopped, one cupful of figs chopped,
mix all t.ogether and spread on boiled frosting between
layers.
LEMON FILLING FOR CAKE.
One lemon grated, one cupful of sugar, yolks of two
eggs, boil and let cool, mix with the whites of two eggs
well beaten.
LEMON STOCK.
Four lemons, four eggs, one and one-half pounds of
white sugar, one-half pound of butter ; grate the rind
and squeeze the juice of the lemons into a basin; put
these two ingredients into a lined sauce pan with the
sugar and butter. When all are nicely melted, beat the
eggs well and add them to it ; boil for about five
minutes. Be sure you don't let the other ingredients
boil before you add the eggs or it will be spoiled ; put
in cans and cover closely. It is ready at any time for
lemon cake, to spread between layers. Will keep good
one year. Mrs. L. H. Gushing.
MAPLE SUGAR FROSTING.
Two-thirds cupful of maple sugar, cook to a thick
syrup, pour over the beaten w,hiteof an Q^g. Beat until
cold ; no flavoring. Mrs. W. E. McCord.
MILK FROSTING.
One and one-half cupfuls of granulated sugar, one-
rHE GOOD CHEEM COOK BOOK. 91
half cupful of milk ; boil about five minutes slowly or
until it will string from the spoon ; then pour in a deep
earthen dish and stir with a silver spoon until it is of
the right consistency to spread over the cake. Just
before you put it over the cake, add one-half teaspoon-
ful of flavoring. Mrs. M. S. Bailey.
RAISIN FROSTING.
Make boiled frosting and stir in one cupful of seeded
and chopped raisins ; flavor with one-half teaspoonful of
vanilla. Miss Briggs.
RAISIN MASH FOE LAYER CAKES.
One cupful of raisins seeded and chopped, one-half
pound of pulverized sugar, whites of three eggs, beaten
to a stiff froth ; mix all together and spread on cakes.
92 MEMORANDA.
MEMORANDA. 93
94 MEMORANDA.
MEMORANDA. 95
9G
MEMORANDA.
"The Proof of the Pudding Lies in the Eating."
PUDDINGS AND SAUCES.
ALMOND PUDDING.
Put over the fire one quart of milk, one cupful of
white sugar, one cupful of almonds, blanched and
chopped very fine (one pound of hard shelled almonds
will make one cupful) ; when read}^ to boil, add one cup-
ful of common starch dissolved in a little cold milk, let
the whole boil three minutes, take from stove and stir
in immediately the whites of seven eggs beaten to a
stiff froth, turn into molds and put away until wanted.
To be eaten cold with wine and jelly. Beat the jelly
and thin it with wine. This pudding will keep several
days in cool weather. Mrs. A. E. Comerford.
APPLE PUDDING— No. 1.
Make a nice rich biscuit dough and roll out about
half an inch thick, line a pudding dish with the
same, then a layer of apples, bits of butter, sugar and
nutmeg, then a layer of dough, then of apples, etc., and
lastly of dough ; steam two and one-half hours.
Miss Mary E. Bate,
Drywood, Wis.
APPLE PUDDING— No. 2.
Peel and slice sour apples, put a layer in your dish,
sprinkle sugar, a little cinnamon, and put small
28 THE GOOD CHEER COOK BOOK.
pieces of butter over them ; then put a layer of bread
crumbs, another of apples, and so on until your dish is
filled; bake until apples are done. Serve with whipped
cream. Mrs. ^I. S. Bailey.
APPLE TAPIOCA PUDDING.
To one-half teacupful of tapioca, add one and one-
half pints of cold water; let it stand on stove until
cooked clear (stirring to prevent burning), remove,
sweeten and flavor with nutmeg and one wine glassful
of wine, pour the tapioca into a deep dish, in which
have been placed six or eight pared and cored apples;
bake until apples are done and serve cold with cream.
Mrs. D. G. Coleman,
BIRD'S NEST PUDDING.
Put the apples pared and cored in a deep dish buttered,
fill the center of the apple with butter, sugar and cinna-
mon. Put in oven and bake until nearly done, then pour
over the apples a batter made of one quart of milk, eight
tablespoonfuls of flour and eight eggs, finish the baking
and eat with wine sauce or sugar and cream.
BEOWN BATTER PUDDING.
One capful of molasses, one cupful of sweet milk,
three cupfuls of sifted flour, one cupful of raisins, one
of currants, two eggs, a small piece of butter, a little
nutmeg and salt, one-half teaspoonful of soda. Boil in
a tin mold well-greased ; the batter must not quite fill the
mold, and the water in the kettle must not quite reach
the top of the mold; boil three hours without stopping.
8auce. — One cu])ful of sugar, three-fourths of a cup-
THE GOOD CHEER COOK BOOK. 99
ful of butter, one pint of boiling water ; beat the butter
and sugar together to a foam, then add boiHng water ;
flavor with lemon or vanilla. Mrs. T. M. Gary.
BATTER PUDDING.
Four eggs, eight tablespoonfuls of flour, one pint of
sweet milk, a little salt, add one teaspoonful of baking
powder. Steam one hour.
BOILED EICE.
Boil one cupful of rice until quite soft, sweeten with
sugar and pile up on a dish, spot it with lumps of
jelly, beat the whites of three eggs with a little sugar,
flavor with lemon or vanilla, and pour over the rice.
Mrs. 0. Holt.
COTTAGE PUDDING— No. L
One cupful of sugar,one-half cupful of butter,one-half
cupful of sweet milk, two eggs, one and one-half tea-
spoonfuls of baking powder, two even cupfuls of flour,
and flavor with lemon. Bake. To be eaten warm, with
liquid sauce.
COTTAGE PUDDING— No. 2.
One cupful of milk, two of flour, three teaspoonfuls
of baking powder, two tablespoonfuls of melted butter,
one egg, one small cupful of sugar. Steam three-fourths
of an hour, and serve with the following sauce : One cup-
ful of powdered sugar, one-half cupful of butter, beat to
a cream, add a wineglassful of wine or brandy, stir
thoroughly and put in sauce-tureen ; pour in boiling
water slowly. The sauce will look like cream, and foam.
Mrs. W. LeClerc.
100 THE GOOD CHEER COOK BOOK.
CHOCOLATE PUDDING— No. 1.
Let one pint of milk come to the boiling point ; add
one-half cupful of sugar, two tablespoonfuls of grated
chocolate, one large tablespoonful of corn starch ; boil
until thick ; pour into a mold and place on ice ; flavor
with vanilla. Serve with cream and sugar.
Mrs. F. C. Webb.
CHOCOLATE PUDDING— No. 2.
One quart of milk, ten tablespoonfuls of grated
bread crumbs, four tablespoonfuls of grated chocolate,
one cupful of sugar, four eggs (whites of two reserved
for frosting), small piece of butter. Scald milk, bread,
sugar, butter and chocolate together ; take from fire and
add eggs well beaten ; bake one-half hour or more; beat
the whites to a froth and add two tablespoonfuls of
powdered sugar. Spread on top, put in oven, and
brown slightly. Serve cold.
Mks. H. L. Cruttenden,
Northfield, Minn.
CORN PUDDING.
One quart of milk, one dozen ears of sweet corn.
Cut the grains of corn half off and pound them well in
chopping bowl ; scrape the remainder from the cob and
stir the whole well in the milk ; add one teaspoonful of
salt, one-half teaspoonful of black pepper, one-half
teaspoonful of grated nutmeg, two tablespoonfuls of
sugar, one-fourth pound of butter. Bake slowly for
four hours. Mrs. C. Coleman.
CREAM TAPIOCA PUDDING.
Soak three tablespoonfuls of tapioca in water over
THE GOOD CHEER COOK BOOK. 101
night, then boil in one quart of milk half an hour, beat
the yolks of four eggs with one cupful of sugar, add
three tablespoonfuls of cocoanut, boil ten minutes longer,
pour into a pudding dish, beat the whites of four eggs
to a stiff froth with three tablespoonfuls of sugar^ put
over top and sprinkle with cocoanut ; bake five min-
utes; eat cold. Mrs. F. C. Webb.
COOPERSTOWN PUDDING.
Mix three tablespoonfuls of flour, with one of corn-
starch in a little milk and stir into one pint of boiling
milk ; let it cool a little ; add a little salt, four eggs
(whites and yolks beaten separately), butter the size of
an Qgg ; bake in pudding dish in a pan of water ; eat
with sauce. Mrs. Daisy Grossman.
CREAM PIE.
For the cake, take butter the size of an Qgg, one cup-
ful of sugar, two eggs, one-third cupful of milk, two
cupfuls of flour, two teaspoon fuls of baking pow^der ;
bake in two tins for two pies. For the cream, take one
pint of milk (taking out enough to wet one-half cupful
of flour), boiled with two-thirds cupful of sugar and
yolks of two eggs, add the flour to milk and boil three
]ninutes ; when cold, flavor with lemon or vanilla, and
spread between upper and lower crusts of each pie after
cutting them smoothly apart. To be eaten with whipped
cream. Mrs. M. S. Bailey.
CHOCOLATE CORN STARCH.
Pour one pint of boiling milk over twelve table-
spoonfuls of grated chocolate, add three tablespoonfuls
102 THE GOOD CHEER COOK BOOK.
of corn starch, three eggs well-beaten, one pint of cold
milk, three tablespoonfuls of sugar, and one teaspoonful
of vanilla to the melted chocolate ; boil all together one
minute, stirring briskly. Poui" into molds and serve
cold, with cream.
APPLE PUDDING.
Fill a medium sized pudding dish two-thirds full of
sliced apples ; cover closely and bake. When done, beat
together the yolks of three eggs, one cupful of sugar,
juice of one lemon, one teaspoonful of flour; add to
this after it is well mixed the beaten whites, then pour
over the apples and bake fifteen minutes. To be eaten
with cream. JNIrs. Moses.
DELMONICO PUDDING.
Yolks of four eggs, one quart of milk, slightly
sweetened, three tablespoonfuls of corn starch, bake ten
minutes, beat the whites of the four eggs to a stiff froth,
add one tablespoonful of powdered sugar to each egg.
After the pudding has baked ten minutes, spread jelly
over it, and on this the beaten whites of the eggs ; set in
the oven again, and bake until a light brown.
Mrs. D. G. Coleman.
escalloped apples.
A layer of chopped apples, a layer ot toasted bread
crumbs, a layer of suet chopped. Fill the dish, cover
with milk and bake, eat with hard sauce made as fol-
lows : One-half cupful of butter, one cupful of sugar,
one teaspoonful of vanilla, one teaspoonful of lemon, one
tablespoonful of vinegar. Mrs. Clara Mitchell,
Chicago, 111.
THE GOOD CHEER COOK BOOK. 103
ENGLISH PUDDING.
One pound of suet, two pounds of raisins, one
pound of currants, one-half pound of blanched
almonds chopped, one cupful of molasses, three eggs,
three teaspoonfuls of mixed spices. Mix with flour and
grated bread crumbs to the consistency of pound fruit
cake ; steam four hours.
For Sauce. — One cupful of sugar, two tablespoonfuls
of flour rubbed with one tablespoonful of butter, one pint
of hot water, one pint of chopped butternut meats.
Mrs. Searles,
Stillwater, Minn.
ENGLISH PLUM PUDDING.
One-half cupful of sour milk, one cupful of butter,
one cupful of suet chopped, eleven eggs, two and one-
half cupfuls of brown sugar, one slice of citron cut in
fine pieces, one gill of brandy, two teaspoonfuls of cin-
namon, two of cloves, one-half teaspoonful of pepper,
one of soda, two of cream of tartar. Stir in flour until
it makes a stiff batter ; boil or steam six hours.
Sauce. — One gill of brandy, one cupful of sugar,
one-half cupful of butter, one grated nutmeg, one
pint of boiling water, thicken with flour.
Mrs. L. H. Cl'shing.
english cheistmas pudding.
(This is the old English plum pudding.) One
pound of sugar, one pound of raisins, one pound of
currants, one pound of suet, one pound of bread
crumbs (powdered fine), one-half ounce of mixed
spice, six eggs, one-fourth pound of mixed peel
104 THE GOOD CHEER COOK BOOK.
(take fresh lemon and orange peel grated and then
mix), sufficient flour to bind the whole together with
one-half pint of old ale or milk. Put it in a bag in
boiling water and keep it boiling hard for four hours,
make a sauce of wine, browned flour, butter, sugar
and water and boil it. To use half of this receipt
makes a good sized pudding.
Mrts. Daisy Grossman.
EASTEE EGG PUDDING.
Make a mold of wine or lemon jelly in a round,
shallow dish or pan the day before you want to use it.
Take the rind of three or four oranges, cut them into
shreds or straws, preserve them in sugar and water
(that is, boil them in it until they lose all the bitter
taste and are like preserves). Put this away to use next
day with your jelly. Take a dozen or more eggs, make
a small hole in the top, pour out the contents of the
shells, and rinse them out tlioroughly with cold water,
set the shells into a pan of bran or corn meal and fill
them up through the small hole in the top with gela-
tine " blanc mange." INhike your "blanc mange" and
dip out portions of it into cups or bowls ; into some stir
a little grape jelly, into another chocolate, into another
a few drops of cochineal. The grape jelly will give
yon blue eggs; chocolate, brown; cochineal, pink, etc.
Fill the shells with these mixtures and set away for
use next morning. When you wish to serve the pud-
ding, turn out the jelly upon a deep platter, put your
orange straws on for a nest, peel the blanc mange
eggs, rinse them quickly in very cold water, place in
THE GOOD CHEER COOK BOOK. 105
tlie nest and around the form of jelly. Eat with sugar
and cream. Serve a piece of the jelly, a few orange
straws and an Q,g^, or two on each plate; dust with
sugar and pour cream over the whole.
Mrs. Geo. C. Ginty.
EGG PUDDING.
One cjuart of milk, six eggs, six tablespoonfuls of
flour, a little salt, yolks and whites of eggs beaten
separately ; mix the flour w^th the yolks of eggs, heat
the milk to boiling, then pour it on the eggs and flour,
and lastly stir in the whites ; beat well, and bake one-
half hour. Mrs. H. H. Todd.
FARINA PUDDING.
One cupful of boiling water, sift in farina while
boiling until a thick paste, take it from the fire and
stir a few moments quite fast, then add one tablespoon-
ful of hard butter, two eggs and a little nutmeg ; butter
the dish and pour this in with two cupfuls of milk ;
bake until done; serve cold with cream.
GENESEE PUDDING.
One quart of milk, one cupful of boiled rice, six
eggs, one-half cupful of sugar, save the whites of three
eggs and beat with one-half cupful of sugar to put on
top. While it is warm, stir the rice, eggs and sugar into
the milk; cook over a kettle of water like custard. To
be eaten cold. Mrs. G. I. Brooks,
Bloomer, Wis.
GERMAN TRIFLE.
Put a pint of strawberries, or any other fresh fruit.
106 THE GOOD CHEEK COOK BOOK.
in the bottom of a glass dish ; sugar the fruit, put over
it a layer of macaroons and pour over it a custard made
of a quart of milk and the yolks of eight eggs beaten.
Sweeten to taste; when cold place on top the whites
of the eggs beaten to a stiff froth, with a little sugar,
or whip cream to a froth. The whites of eggs may be
ornamented b}^ beating currant jelly with part of it, and
putting it in alternate hills of white and pink.
Mrs. O. Holt.
HO^VAKD PUDDING.
One Cjuart of milk ; while that is boiling mix four
tablespoonfuls of flour with cold milk until free from
lumps ; when the milk is boiling, stir the flour in with
one cupful of sugar and one-half cupful of butter.
When all is well mixed, take off and let cool, then add
six eggs, one teaspoonful of lemon, and one cupful of
raisins. Bake in deep dish two hours.
Mrs. Searles,
Stillwater, Minn.
INDIAN MEAL PUDDING— No. 1.
One quart of sweet milk, one large tablespoonful of
butter, four eggs, well-beaten, one cupful of corn meal,
one cupful of sugar, scald milk and stir in the meal
when boiling. When cool add the rest, and bake.
Mrs. H. H. Todd.
INDIAN MEAL PUDDING— No. 2.
Boil one quart of sweet milk, mix in it two and one-
half gills of corn meal very smoothly, seven eggs
well-beaten, one gill of molasses and a good piece of
butter. Bake two hours. Virginia Cook Book.
THE GOOD CHEER COOK BOOK. 107
JOHN'S DELIGHT.
One cupful of bread crumbs, one-quarter cupful of
chopped suet, one-fourth cupful of molasses, one egg,
one-half cupful of seeded raisins, one-half cupful of
sweet milk, with one-fourth teaspoonful of soda dissolved
in it, one-fourth teaspoonful of cloves, one-half tea-
spoonful of cinnamon. Boil one hour.
Sauce. — Beat one-fourth cupful of butter to a cream,,
add one cupful of granulated sugar, and stir until it is
white and foaming. Just before serving, pour on it one-
third cupful of boiling water and stir a moment ; flavor
with wine or anything you prefer. Miss E. A. C.
LEMON EICE PUDDING.
One quart of milk, one heaping cupful of boiled
rice, two cupfuls of sugar, five eggs, two lemons, grate
rind and juice of one lemon, put into pudding with one
cupful of sugar, yolks of five eggs and white of one.
Bake one-half hour.
For Frosting. — Beat the four remaining whites stifif';
add one cupful of sugar and juice of one lemon ;
spread over the pudding when baked, and brown
slightly in the oven. Serve cold. Mrs. T. M. Gary.
LEMON PUDDING.
One cupful of sugar, butter the size of an ^g'g, one
lemon, two eggs, six small crackers (powdered), nearly
a pint of milk ; beat butter and sugar together ; add
juice and grated rind of lemon, then eggs and crackers,
lastly milk. Bake half an hour.
Mrs. a. Hoffman.
108 THE GOOD CHEER COOK BOOK'.
LEMON PUFFS.
One pint of sweet milk, five tablespoon fuls of fiour,
one tablespoonful of melted butter, six eggs, leaving out
whites of three. Bake in buttered earthen cups half
filled, twent}'- minutes.
Sauce. — One large cupful of sugar, one-half cupful of
butter, one o.^,^, one lemon, all of the juice and one-half
of the grated peel, one small nutmeg, three tablespoon-
fuls of boiling water ; cream the butter and sugar, stir in
the Q.gg whipped light, the lemon and nutmeg, beat ten
minutes, add (spoonful at a time) the boiling water.
Place the bowl in top of teakettle, which must be kept
boiling until the steam heats the sauce very hot, but
not boiling ; stir constantly.
Do not wash your cups, but wipe w^ith a coarse
cloth, keep them for these puffs.
Mrs. H. 0. Crane,
Green Bay, Wis.
LEMON PUDDING.
Four eggs, the weight of three in Indian meal, one-
half pound of sugar, one-fourth pound of butter, one
lemon grated, one small teacupful of sweet milk, two
teaspoonfuls of baking powder sifted in with the meal ;
stir butter and sugar to a cream; beat eggs separately,
then add lemon and meal ; bake one hour. Serve with
sugar and cream.
NOTTINGHAM PUDDING.
One pint of milk, two eggs well beaten, one scant
pint of flour, a little salt. Place apples, pared and cored.
THE GOOD CHEER COOK BOOK 109
ill a pudding dish ; pour batter over them and bake
one hour. Eat with a sauce.
ORANGE PUDDING.
Peel and shce six oranges and sprinkle over them one
cupful of white sugar. Let stand tw^o or three hours ;
put a pint of milk in a tin pail and set in a kettle of hot
water until it comes to a boil. Beat the yolks of three
eggs with three tablespoonfuls of sugar and one of corn
starch ; pour this in the hot milk and cook until thick.
When cool, pour this on your oranges in your serving
dish, and stir together ; beat the whites of the eggs to a
stiff froth, add three teaspoonfuls of powdered sugar,
pour over the pudding, set in the oven in a dish of
cold water until it is slightly browned over the top ; to
be eaten cold. Prepare a pudding in the same way and
use canned peaches instead of oranges, and it is very
nice. Mrs. J. Rumsey.
PUFF PUDDING— No. 1.
One cupful of sweet milk, thirteen tablespoonfuls of
flour, four eggs ; stir the yolks of the eggs into the milk ;
add the flour, beat the whites of the eggs separately
and add them last. Sauce. — Butter, sugar and lemon
beaten very light. Bake. Mrs. Daisy Grossman.
PUFF PUDDING— No. 2.
One cupful of milk, one cupful of flour, one egg, a
little salt, bake in cups. Eat with sweetened cream.
PLUM PUDDING.
Pour a cupful of milk over one pound of fine
bread crumbs, and let it stand half an hour ; then beat
110 THE GOOD CHEER COOK BOOK.
in four ounces of sugar, one-half pound of suet
chopped fine, one-half pound of chopped raisins, one-
half teacupful of grated lemon peel. Beat all well, with
four eggs, and boil five hours. Mrs. L. H. Gushing.
PINEAPPLE PUDDING.
Prepare ripe pineapple by grating it very fine, make
a custard Avith cream and egg, heat the custard over
steam until sufficiently hot to congeal the cream (having
drained the pineapple free from juice and sweetened it
one hour before it will be ready to mix with the cream).
Pour in a dish that has been heated, a layer of the
cream, then a layer of the pineapple until the whole
is in the dish ; beat sweet cream stiff, sweeten very
sweet, and just before the dessert is served add the juice
of the fruit, and pile the beaten cream on top. Care
must be taken or the custard and cream will get sour.
Cocoanut pudding can be made in the same way.
Mrs. Daisy Grossman.
queen of puddings.
One pint of bread or cake crumbs, one quart of
milk, one cupful of sugar, yolks of four eggs, grated
rind of a lemon, butter the size of an egg. When
baked, beat the whites of four eggs to a stifle froth, add
one cupful of sugar and juice of the lemon, spread on
the pudding, jelly or jam, then the frosting, and bake a
delicate brown.
QUICK PUDDING.
Soften any kind of light cake with sweet cream or
rich milk, heated and poured on hot, make a rich
boiled custard and pour it over the cake and cream
THE GOOD CHEER COOK BOOK. Ill
while hot, and beat the whole together well ; flavor the
same as cake, with lemon or vanilla. It can be eaten hot
or cold. Use a sauce of butter and sugar beaten together
until light. The pudding should be as thick as baked
custard..
RICE PUDDING— No. 1.
One-half cupful of rice (not cooked), one cupful of
sugar, three pints of milk, one-half teaspoonful of salt,
one cupful of raisins ; mix all together and bake in a
slow oven, stirring occasionally. To be eaten hot or
cold. Season with nutmeg. Mks. A. Hoffman.
RICE PUDDING— No. 2.
One cupful of rice, one quart of milk (swell the
rice), then mix with milk, add two eggs, one-half cup-
ful of butter, sugar, spice and raisins without rule ; bake.
RICE MERINGUE.
One cupful of rice boiled tender. When cool, add the
yolks of three eggs, one tablespoonful of sugar, one cup-
ful of sweet cream, a little salt, the rind of one lemon
grated. Bake in oven. Beat the whites of the three
eggs to a froth, add one and one-half cupfuls of sugar
and the juice of one lemon ; pour on top and brown.
Mrs. a. E. Comerford.
steamed bread pudding.
One bowl of bread crumbs, one cupful of cold
water, one of molasses, one of flour, one of raisins and
citron mixed, one teaspoonful of cinnamon, one tea-
spoonful of soda ; steam one hour.
Mrs. V. W. Bayless,
Minneapolis, Minn.
112 THE GOOD CHEER COOK BOOK.
STEAMED PUDDING.
One cupful of sugar, one cupful of flour, four eggs,
small teaspoon ful of soda, two of cream of tartar. Beat
eggs and sugar together. Put soda in half of flour and
tartar in remainder. Will steam in half an hour.
STEAMED FLOUR PUDDING.
One pint of flour, one and one-half cupfuls of sweet
milk, three eggs, a little salt, two teaspoonfuls of baking
powder ; steam three-fourths of an hour. Serve with
hard sauce. Susie C
SWEDISH PUDDING.
One-half pound of flour, scant one-half pound of
butter, one-half pound of sugar, eight eggs, a little salt;
rub sugar and butter to a cream, add yolks, well beaten,
then salt and flour, and lastly, whites of eggs, beaten to
a stiff" froth. Put the batter in cups and steam in a
steamer one-half hour. Serve hot with strawberry sauce.
Sauce. — Scant one-half cupful of butter, one cupful
of sugar, beaten white of one egg, one cupful of mashed
strawberries; rub butter and sugar to a cream, add
beaten white of egg, then strawberries, thoroughly
mashed. Mrs. Searls,
Stillwater, Minn.
SUET PUDDING— No. 1.
One teacupful of molasses (New Orleans) one of
sweet milk, one of chopped suet, three and one-half
cupfuls of flour, one and one-half of raisins, one teaspoon-
ful of soda, one and one-half of cinnamon, a little salt.
Steam three hours.
Sauce.— One-half cupful of butter, creamed, with one
THE GOOD CHEER COOK BOOK. 113
cupful of sugar, then add five tablespoonfuls of boiling
water (one at a time) ; flavor with vanilla or brandy.
Miss Nellie Briggs,
Milwaukee.
SUET PUDDING— No. 2.
One cupful of chopped suet, one of sour milk, one
of molasses, one egg, three and one-half cupfuls of
flour, one teaspoonful of soda, fruit and spice to taste.
Steam three hours.
SNOW pudding.
One-third of a box of gelatine dissolved in one
pint of boiling water (soak the gelatine a few moments
in a little cold w^ater), add two teacupfuls of sugar,
put on ice until cold, then stir in the juice of two
lemons and whites of two eggs well beaten ; place in
a mold until hard. This is to be eaten wath a custard
made by using the yolks of two eggs and one whole
one, to one pint of milk ; sugar to taste ; flavor wnth
vanilla; boil until thick. Serve when cold.
Mrs. B. E. Reid.
SPONGE PUDDING— No. 1.
One cupful of flour boiled in one pint of milk,
two-thirds cupful of sugar, butter the size of a small
egg, five eggs beaten separately ; mix the flour smoothly
in the milk, and set the vessel in boiling water, stir-
ring it until it seems sufficiently cooked. Beat the
yolks, add sugar, butter, a little salt, and the whites of
the eggs. Bake in a pan set in hot water, one hour.
Eat when hot, with brandy or wine sauce.
Kate E. Wilson,
Winona, Minn,
114 THE GOOD CHEER COOK BOOK.
SPONGE PUDDING— No. 2.
Four tablespoon fuls (well rounded) of flour, two
tablespoonfulsof sugar (well heaped), one pint of milk;
boil all together, add butter the size of an Qg^^, and six
eggs beaten separately, stir all together well and bake
in a pudding dish set in a pan of hot water, one hour.
Sauce. — Stir to a cream, one cupful of sugar, one-half
cupful of butter, add by tablespoonfuls one-half cupful
of wine. Mrs. Wm. E. Tallmadge.
SPONGE PUDDING— No. 3.
One-half cupful of flour, one-quarter cupful of
sugar, one-quarter cupful of butter, six eggs, one pint
of milk ; heat the milk to boiling, then add flour, sugar
and yolks of eggs, well beaten together ; remove from
stove and add butter; lastly just before putting into
pudding dish, stir in lightly the whites of eggs, beaten
to a stiff froth. Set in a pan of hot water and bake
three-quarters of an hour. To be eaten with wine sauce.
Mrs. B. E. Reid.
TAPIOCA PUDDING— No. 1.
Five tablespoonfuls of tapioca, one quart of milk,
four eggs, eight tablespoonfuls of sugar; soak the
tapioca in water two hours, beat the yolks of the eggs
and sugar together, boil the milk, stir in the yolks of
the eggs and sugar while boiling, then the tapioca, and
stir until it begins to cream. Take out of the steamer
into your baking dish, and flavor; set the baking dish
into pan of hot water and bake twenty minutes ; stir
once while baking, beat the whites of the eggs with four
THE GOOD CHEER COOK BOOK. 115
tablespoonfuls of powdered sugar and spread over the
top. Return to the oven a few moments.
TAPIOCA PUDDING— No. 2.
One quart of milk, four eggs, two tablespoonfuls
of tapioca soaked one hour in cold water ; sugar and
vanilla to taste. Boil the milk and add a little salt,
then stir in tapioca, sugar, yolks of eggs and vanilla ;
mix well and bake. Beat whites of eggs and a little
sugar, and put on top. Bake to a light brown. Good
eaten hot or cold. Mrs. G. I. Brooks,
Bloomer, Wis.
TAPIOCA PEACH PUDDING.
Soak tapioca over night and in the morning boil
until it is perfectly clear, adding more water from time
to time as needed. Slice five nice peaches with a silver
knife and sprinkle liberalh^ with sugar. Take the
tapioca from the stove, and stir the peaches into it. Eat
cold with sugar and cream. Polly M.
TAYLOR PUDDING.
One cupful of molasses, one of milk, three-fourths
cupful of butter, six of flour, three eggs, two heaping
teaspoonfuls of baking powder ; steam three hours.
Sauce. — One cupful of butter creamed with two cup-
fuls of sugar, yolks of two eggs beaten very light, one
cupful of boiling water. Just before serving put in the
whites of eggs well beaten ; flavor to taste.
Mrs. J. C. Mitchell,
Chicago, 111.
116 THE GOOD CHEER COOK BOOK.
TROY PUDDING.
One cupful of warm molasses, one cupful of sour
milk, one teaspoonful of soda in milk, one cupful of
suet, chopped fine, three and one-half cupfuls of flour,
one cupful of raisins, chopped fine, one wine-glassful of
brandy or wine, a little salt, one teaspoonful of cinna-
mon ; steam three hours.
Sauce. — One tablespoonful of corn starch, made
smooth in cold w^ater; add one-half pint of boiling
water, one cupful of sugar, one-half cupful of butter,
yolk of one ^gg, well beaten, nutmeg, and wine or
brandy.
TRIFLE.
Put in your pudding dish a layer of cake (pieces of
all kinds can be used) then a layer of blackberr}^ jam,
then a layer of cake and so on until your dish is filled ;
put a few drops of brandy over it to flavor. To be
eaten with whipped cream.
TIP-TOP PUDDING.
One pint of bread crumbs, one quart of milk, one
cupful of sugar, the grated peel of one lemon, yolks of
four eggs. Bake. When done, spread fresh strawberries
over the top (or if not in season for them use a cupful
of preserved raspberries), put over this a nit-ringue
made of the whites of the eggs, a cupful of sugar and the
juice of the lemon. Return it to the oven to color ; let
it partly cool and serve it with rich cream.
WHOLE WHEAT PUDDING.
Two cupfuls of whole wheat flour (or sifted graham
flour), one-half cupful of sweet milk, one-half cupful
THE GOOD CHEEK COOK BOOK. 117
of molasses, one cupful of raisins, one-half teaspoonful
of soda, one-half teaspoonful of salt; steam two and
one-half hours.
Sauce. — Whites of two eggs, one cupful of sugar,
one cupful of boiling milk, juice of one lemon.
Mrs. Walrath,
Cooking School.
WASHINGTON PIE.
One cupful of sugar, one-half cupful sweet milk,
one-half cupful of butter, one egg, one teaspoonful
of cream of tartar, one-half teaspoonful of soda,
one and one-half cupfuls of flour; bake in two tins.
For custard, take one cupful of milk or cream, one-half
cupful of sugar, one egg, one tablespoonful of corn
starch. Beat sugar, egg and corn starch together, and
stir into the boiling milk and cook until thick ; flavor
to taste. Mrs. L. B. Cruttenden,
Cooperstown, N. Y.
PUDDING SAUCES.
WINE SAUCE— No. 1.
Rub to a cream one cupful of sugar and one-half
cupful of butter, then stir in by teaspoonfuls one-half
cupful of wine ; set in a dish of hot water to dissolve.
Mrs. B. E. Reid.
WINE SAUCE— No. 2.
Take a lump of butter the size of an egg, and two
tablespoonfuls of corn starch. Melt the butter and stir in
118 THE GOOD CHEER COOK BOOK.
the corn starch and add it to one pint of boiling water,
one cupful of sugar, nutmeg, and wine or brandy to
taste. Mrs. Daisy Grossman.
NICE PUDDING SAUCE.
Three eggs and the white of one additional, one
heaping cupful of sugar, beat eggs and sugar well
together, take one cupful of boiling water and a piece
of butter the size of an egg, let the butter melt in the
water by setting it in the top of the teakettle. Just as
you serve the sauce pour the liquid on to the sugar and
eggs, stirring briskly ; flavor to taste.
GOLDEN PUDDING SAUCE.
Take the yolks of three eggs, stir in one-half cup-
ful of sugar, pour this into a pint of boiling milk,
flavor with lemon, and set in a cool place.
Miss Mary E. Bate,
Drywood, Wis.
FOAM SAUCE.
One cupful of sugar, two-thirds cupful of butter, one
tablespoon ful of flour. Put it over the fire and stir in
three gills of boiling Avater and one small teaspoonful
of soda : flavor to taste. Mrs. IT. H. Todd.
PUDDING SAUCE— No. 1.
Two cupfuls of powdered sugar, one cupful of but-
ter, wine glass of wine, two eggs; beat all together one-
half hour, and scald, not boil.
PUDDING SAUCE— No. 2.
Take two eggs, separate, and into the yolks put one-
half cupful of white sugar. Beat very light, add three
THE GOOD CHEER COOK BOOK. 119
tablespoon fills of boiling water and beat again ; flavor
to taste ; lastly, add the whites beaten to a stiff froth,
and stir until ready to serve.
Mrs. C. ]M. Youmans,
Winona, Minn.
FOAMING SAUCE.
Whites of two eggs, one cupful of sugar, one cupful
of boiling milk, juice of one lemon.
EGG SAUCE.
Beat eggs, yolks and whites together thoroughly,
until smooth and creamy : sweeten to taste, and flavor
with nutmeg, wine, or any way you choose. This
makes a nice sauce to eat on any pudding.
Mrs. J. O. Ferris.
"AULD LANG SYNE.'-
A pudding receipt taken from "The Virginia House-
wife, or, Methodical Cook," published by Mrs. IMary
Randolph in 1831. Mrs. S. W. Chinn has a copy of
this quaint book, from which this receipt was taken :
BOILED INDIAN MEAIi PTTDDING.
Mix one quart of corn meal with three quarts of
milk — take care it be not lumpy — add three eggs and a
gill of molasses. It must be put on at sunrise to eat at
three o'clock. The great art in this pudding is tying
the bag properly, as the meal swells very much.
120 MEMORANDA.
MEMORANDA.
121
122 MEMORANDA.
MEMORANDA. 12:^
124 MEMORANDA.
Patience is bitter, but its fruits are sweet.
— Old Proverb.
ICE CREAM, ICES, CREAMS, CUSTARDS,
JELLIES, ETC.
ICE CREAM.
ICE CREAM— No. 1.
Two quarts of milk, one quart of cream, eight eggs,
four teacupfuls of sugar, four tablespoon fuls of vanilla ;
beat eggs and sugar together (whites separately) ; steam
the milk, add sugar and eggs, and let boil ; then strain ;
let cool, and then add the cream whipped, and vanilla :
then freeze. Mrs. L. C. Stanley.
ICE CREAM— No. 2.
Three pints of milk, one quart of cream, eight
eggs, two teaspoonfuls of vanilla, three cupfuls of
sugar ; let the milk come to a boil, stir in the sugar and
yolks of eggs beaten well together ; as soon as eggs are
scalded take from the fire before it becomes thick ; stir
in the whites well beaten ; when cold, add vanilla and
small teaspoonful of salt ; when half-frozen, add
whipped cream. Mrs. M. S. Bailey.
ICE CEEAM— No. .3.
Two quarts of rich cream, one pint of white sugar,
whites of five eggs, well beaten ; flavor to taste ; freeze.
Miss Wilson,
Menomonie, Wis.
126 THE GOOD CHEEK COOK BOOK.
ICE CREAM— No. 4.
Five pints of milk, five pints of cream, four and
one-half cupfuls of sugar, ^Yhites of three eggs, two
tablespoonfuls of gelatine dissolved in a little of the
milk, four teaspoonfuls of vanilla, one even teaspoonful
of salt ; whip the cream, beat whites of eggs to a stiff
froth, mix all together and freeze.
Mrs. a. Hoffman.
JCE CEEAM— No. 5.
(jne quart of cream, one cupful of sugar, nearly one
teaspoonful of vanilla; freeze.
Mrs. G. Tabor Thompson,
Eau Claire, Wis.
ICE CREAM— No. 6.
One quart of milk, one cupful of sugar, two table-
spoonfuls of flour, one saltspoonful of salt, two eggs,
one f)uart of cream, one-half to one cupful of sugar,
one tablespoonful of flavoring; boil the milk; mix the
sugar, flour and salt ; add the eggs and beat all together ;
add the boiling milk, and when well mixed turn into
double boiler, and cook twenty minutes, stirring con-
stantly until smooth, after that occasionally ; when cold,
add cream, flavoring and sugar; make quite sweet.
May Willia^is.
CHIPPEWA ICE CREAM.
Two quarts of cream, two quarts of milk, two
pounds of sugar ; stir tlie sugar in the milk, add the
cream ; flavor to taste with vanilla ; put in freezer, add
tlie beaten white of one Q^%\ then freeze.
"" Mrs. John W. Squires.
THE GOOD CHEER COOK BOOK. 127
CHOCOLATE ICE CREAM.
To three pints of cream take one pint of new milk,
two eggs, one teacupful of grated chocolate, two coffeecup-
fuls of powdered sugar, one teaspoonful of corn starch,
and one of extract of vanilla ; beat the eggs ; stir them
in the milk ; add the corn starch and sugar ; let them
come to a boil ; take them quickly from the fire ; stir
it all the time ; when perfectly smooth, mix it with the
eggs and milk ; then add the cream and vanilla ; if
not sweet enough add more sugar ; when cold, put in
the freezer.
GEEEN MOUNTAIN ICE CEEAM.
To make three gallons of ice cream use the follow-
ing : Five quarts of good milk, two and one-half quarts
good thick cream, six pounds of granulated sugar, ten
tablespoonfuls of the finest corn starch, six ounces of
pure extract of vanilla.
Formula. — Boil milk twelve minutes in tin pail set
into kettle of boiling water; now stir in corn starch and
continue boiling six minutes ; remove and stir until
cold ; next whip the cream until all lumps are out and
it is perfectly smooth ; put cream and cooked milk in
freezer and stir thoroughly ; then add sugar and stir
until all is dissolved. Then flavor and it is ready to
freeze. F. P. Hunt.
PINEAPPLE ICE CREAM.
One quart of cream, one and one-quarter pounds of
white sugar, one large pineapple, chop the pineapple
and mix with the sugar; let this stand in a covered
dish several hours ; strain and stir into the cream slowly
and freeze at once. Mrs. Daisy Grossman.
128 THE aOOD CHEEK COOK BOOK.
ICES.
LEMON ICE— No. 1.
Three pounds of sugar, two quarts of water; boil
sugar and water until clear, then cool; add the juice of
six lemons and three oranges to the syrup ; when half
frozen add the whites of two eggs beaten to a stiff froth ;
then freeze hard. Mrs. J. C. Outhwaite,
Depere, Wis.
LEMON ICE— No. 2.
One quart of water, one pint of sugar, juice of six
lemons ; mix all together and strain ; then freeze.
LEMON ICE— No. 3.
Make a quart of nice lemonade, sweeter than to
drink ; add two grated oranges ; strain and freeze.
Mrs. L. H. Gushing.
OEANGE ICE.
One quart of water, one quart of sugar, juice of four
oranges and two lemons ; strain and freeze.
Mrs. R. B. Clark.
PINEAPPLE ICE— No. 1.
One can of grated pineapple, one pint of sugar, one
pint of water ; pour over the sugar and let it dissolve ;
strain and freeze. Mrs. R. B. Clark.
PINEAPPLE ICE— No. 2.
To one quart of grated pineapple, add one and one-
fourth pound of sugar and one pint of water ; beat the
whites of two eggs to a stiff froth ; add the above to the
eggs little by little, beating well to make them mix ;
strain and freeze.
THE GOOD CHEER COOK BOOK. 129
PEACH ICE.
One can or twelve large peaches, two coffeecupfuls
of sugar, one pint of cold water, whites of three eggs,
beaten to a froth ; slice the peaches and stir all the
ingredients together and freeze in form. Should be
made night before using in order to freeze.
Miss Louisa Smith,
Ottawa, Out.
LEMON SHERBET— No. 1.
One tablespoonful of gelatine, one quart of water,
one pint of sugar, one tablespoonful sherry wine, juice
of two oranges, juice of four lemons, grated rind of two
lemons and oil of two lemons; strain and freeze.
Mrs. Walrath,
Cooking School.
LEMON SHEEBET— No. 2.
One gallon of water, juice of one dozen lemons, the
whites of eight eggs slightly beaten ; sugar to taste ;
beat well and freeze. Miss Wilson,
Menomonie, Wis.
ORANGE SHERBET.
One tablespoonful gelatine, one and one-half cupfuls
of cold water, one and one-half cupfuls ol boiling water,
one cupful of sugar, six oranges or one pint of juice,
one-fourth teaspoonful of vanilla ; dissolve the gelatine
in the boiling water ; mix all together ; strain and
freeze.
FROZEN APRICOTS.
One can of apricots, a generous pint of sugar, one
quart of water, one pint of whipped cream ; cut the
130 THE GOOD CHEER COOK BOOK.
apricots into small pieces ; add sugar and water, and
freeze ; when nearly frozen, add the cream.
CREAMS.
AMEEICAN CREAM.
One-half of one-ounce package of Cox's gelatine
put into one quart of cold milk ; put in a tin pail ;
set pail in a kettle of cold water, and set kettle on
stove ; when the water has boiled two minutes, stir in
the yolks of four eggs that have been beaten with four
tablespoonfuls of sugar; then let remain in boiling
water five minutes longer ; meanwhile the whites of
the eggs should be beaten to a stiff froth, and four
tablespoonfuls of sugar added a^ter ihey are stiff. Take
the mixture from the stove, stir in whites of eggs, flavor
with one teaspoonful of vanilla and one-half teaspoonful
of lemon ; put in mold ; set in cold place. Serve with
whipped cream. Best made the day before using.
Galloway House,
Eau Claire, Wis.
BRANDY CREAM.
Heat boiling hot one quart of good rich cream, from
previous night's milking; have ready three thoroughly
beaten eggs; take the cream from the fire and stir
in the eggs ; dissolve loaf sugar, to suit taste, in one-
half pint of French brandy ; when cream is cold, stir
in brandy and sugar ; beat well and serve in glasses.
Miss Wilson,
Menomonie, Wis.
CHOCOLATE CREAM.
One quart of milk, four tablespoonfuls of chocolate
THE GOOD CHEER COOK BOOK. 131
(that flavored in the vanilla, if you can get it), three"
quarter cupfuls of sugar, six eggs, one pint of whipped
cream, a saltspoonful of salt, one teaspoonful of extract
of vanilla, a bit of soda. Heat the milk in a farina
kettle with the soda and salt, wet up the chocolate with
a little cold milk and stir it in ; stir constantly until
the chocolate is dissolved; beat eggs and sugar to-
gether in a bowl, pour the hot milk and chocolate on
them, mix thoroughly and return to the fire, stirring
well; when it is thickened nicely, pour it out, flavor
and set away to get cold. Serve with whipped cream
sweetened with pulverized sugar.
ITALIAN CKEAM.
Sift three tablespoonfuls of ground rice, add it to
two of powdered sugar and mix it smoothly with two
of rose water, then stir in gradually a pint of cream and
stir the whole over a gentle fire until of a proper
thickness. Serve cold. Mrs. O. S. Holt,
Rush Centre, Kansas.
MANIOC CEEAM.
One pint of sweet milk boiled, soak one-half tea-
cupful of manioc in cold water about half an hour,
take two eggs, beat yolks, sweeten to taste, then stir
5'^olks and sugar and manioc into the boiling milk ;
when thoroughly scalded remove from the fire and
flavor to taste ; then stir in the beaten whites of eggs.
Serve cold with whipped cream. Mrs. W. Caswell.
RASPBERRY CREAM BLANC MANGE.
Take the juice of one pound of berries (strawberries
or raspberries), mixed with a good deal of sugar, a
132 THE GOOD CHEER COOK BOOK.
cofFeecupful of cream, one ounce of gelatine, dissolved
in a little hot water, and when luke-warni add it to the
juice ; then add the cream ; stir very little ; pour into a
mold, and set on ice for two hours.
SPANISH CREAM.
One-half box of gelatine, three-fourths pound of
white sugar, one pint of milk, one-half cupful of water,
three pints of cream, three eggs ; dissolve gelatine in
cold water; wlnp cream; beat eggs and sugar; pour
the milk and gelatine alternately over eggs and sugar ;
stir cream in lightly ; stir often while stiffening on ice ;
flavor with vanilla. Miss AVilson,
Menomonie, Wis.
TAPIOCA CREAM.
Two tablespoonfuls of tapioca soaked in milk over
night ; boil one quart of milk ; add tapioca ; add one
cupful of sugar, beaten thoroughly with the yolks of
three eggs ; let it come to a boil ; remove from fire ;
then add one teaspoonful of vanilla and the beaten
whites of eggs ; stir occasionally while cooling. Serve
cold. Mrs. Wm. Irvine.
VELVET CREAM.
One-half box of Nelson gelatine, one and one-half
cupfuls of sherry wine, one lemon, grated rind and
juice, one and one-half cupfuls of sugar, one and one-
half pints of cream ; soak the gelatine in the wine,
add the lemon and sugar ; heat all together until the
gelatine is dissolved ; strain, and set away to cool ;
when nearly cold (but before it begins to stiffen), add
THE GOOD CHEEK COOK BOOK. 133
the cream ; beat until nearly stiff enough to drop from
the spoon ; pour into molds and set on ice until as
stiff as Blanc Mange. Cooking School.
WINE CREAM BLANC MANGE.
One pint of rich cream, one cupful of sugar, one
teaspoonful of vanilla, two wineglassfuls of sherry wine,
one-half box of gelatine ; dissolve gelatine in wine and
whip the cream, add sugar and flavoring, and pour the
wine slowly over the cream. Serve cold.
Mrs. Wm. O'Neil.
CUSTARDS.
BAKED CUSTAED.
Scald, but not boil, one quart of milk ; add, by
degrees, the beaten yolks of four eggs, and eight
tablespoonfuls of sugar; when Avell mixed, add the
whites of the eggs beaten to a froth ; flavor with nut-
meg, and pour into a deep dish or cups. Set these in a
pan of hot water, and bake until Arm.
Mrs. a. Hoffman.
BANANA CHARLOTTE.
This is simple and refreshing. The sides of a quart
mold are to be lined with sponge cake and the bottom
of the mold with thin slices of banana ; fill the mold
with stiff whipped cream ; set it aside in the ice-box
until wanted. Remove carefully from the mold and
serve.
CHAMPAGNE AMBROSIA.
Put a layer of sliced oranges in a dish, sprinkle a
little sugar over them ; then a layer of sliced bananas.
134 THE GOOD CHEER COOK BOOK.
sprinkle with sugar; tlieii spread a layer of cocoanut;
repeat until disli is filled. Just before serving, pour a pint
bottle of champagne over all. Mrs. G. C. Ginty.
CHARLOTTE EUSSE.
Dissolve one ounce of Cox's gelatine in one pint of
Avarm milk ; beat four eggs very light and add them to
one pound of white sugar, whicli has previously been
flavored with vanilla ; when the milk containing the
gelatine is cool, add to the other mixture. Have ready
three pints of whipped cream and add the above to it ;
stir until it is well thickened, and cool in forms or in a
large glass or fancy dish. If you choose you can line
your dish with lady fingers or put macaroons in layers
through it. Half of this is enough for any ordinary
occasion. Cox's gelatine is the best for Charlotte Russe.
A box of this gelatine contains one and one-half ounces.
Take two-thirds of a box for this receipt.
Mrs. G. C. Ginty.
COFFEE JELLY.
One package Cox's gelatine, soak two hours in large
cupful of cold water, two cupfuls strong clear coffee, two
of sugar, two of boiling water; put soaked gelatine
and sugar together, cover closely half an hour ; pour
on boiling water ; stir well ; add coffee ; strain and put
into mold. Serve with whipped cream.
Mrs. H. Oakland,
Newark, N. Y.
FLOATING ISLAND.
One quart of milk, six eggs, two-thirds cupful of
sugar, one teaspoonful of lemon extract. Scald the
THE GOOD CHEER COOK BOOK. 135
milk, and add a little salt ; then beat the whites of eggs
to a stiff froth, and lay it on the scalded milk m spoon-
fuls ; let them stand a few moments to cook ; then lay-
on a plate ; after which add sugar, yolks and lemon to
the milk ; stir well together until scalded ; then turn
into a dish, and lay the whites of eggs on top.
LEMON JELLY.
One box of gelatine, two cupfuls of sugar, one quart
of water, six lemons. A piece of stick cinnamon im-
proves the flavor ; put in while gelatine is dissolving.
Dissolve the gelatine in the water; add sugar and
lemons; heat until all is dissolved ; strain. Put into a
mold. Mrs. G. Tabor Thompson,
Eau Claire, Wis.
MANIOC JELLY.
One cupful of manioc, soaked one-half hour in
cold water ; then add another pint of cold water ; set
over the stove and let boil until clear. Flavor and put
in molds to cool. Serve with cream and sugar.
Mrs. W. Caswell.
OBANGE CHAKLOTTE.
One-third of a box of gelatine, one-third cupful of
cold water, one-third cupful of boiling water, one cup-
ful of sugar, juice of one lemon, one cupful of orange
juice and pulp, whites of three eggs ; line the mold
with sections of orange or lady fingers ; soak gelatine
in cold water until soft, pour on boiling water, add
sugar, and lemon juice strained; then add the orange
juice and a little grated rind and the pulp ; cool in a
136 THE GOOD CHEER COOK BOOK.
pan of ice- water; beat whites stiff'; when orange jelly
begins to harden, beat until light; add whites and beat
until stiff enough to drop ; pour into a mold when
cold. Eat with whipped cream.
Mrs. E. Funke,
Oconto, Wis.
ORANGE CUSTARD.
Juice of six oranges, strained, and sweetened to
taste ; heat it over a slow fire until the sugar is dis-
solved; take off the scum. When nearly cold, add the
yolks of six eggs well beaten, and one pint of cream or
milk. Return to the fire, and stir until it thickens.
Pour into glasses, and serve cold.
Mrs. Datsy Grossman.
ORANGE JELLY.
Pare and slice eight oranges, sprinkle over a little
sugar ; take one-half package of gelatine, pour over it
a little cold water ; when swollen, add one pint of boil,
ing water and juice of two lemons and two cupfuls of
sugar. Pour this over the oranges, and set away to cool-
Mrs. W. G. Yates,
Cleveland, Ohio.
TAPIOCA JELLY.
One cupful of tajjioca, four cupfuls of water ; let it
stand over night ; in the morning add one cupful of
sugar. Bake until clear like starch ; then add one-lialf
cupful of currants or cranberries, well beaten in. Eat
cold, with or without dressing. Cream and sugar is
very nice. Mrs. H. Darland,
Newark, N. Y.
THE GOOD CHEER COOK BOOK. 137
WINE JELLY.
One box of Nelson's gelatine,, one pint of cold
water. After the gelatine is dissolved, pour over it one
pint of port, sherry or Maderia wine ; add two even
pints of boiling water, one large cupful of sugar, a little
stick cinnamon, and the juice of two or three lemons.
Let it heat through thoroughly ; take from the fire, and
strain into molds, or one large dish. Cut up into
squares with a knife if you serve it in a large dish
or in little glasses. Mrs. G. C. Ginty.
MISCELLANEOUS.
APPLE MEEINGUE.
Pare and core six apples; take one tablespoonful
of water, one cupful of pulverized sugar, juice and
grated rind of one lemon ; fill the cavity made by the
core with the above mixture ; add a little butter to each
apple. Cover the apples with the meringue (made of the
beaten whites of three eggs, and three heaping tea-
spoonfuls of pulverized sugar, well beaten together);
put in the oven and brown. When cold, serve with
whipped cream.
APPLE FLOAT— No. 1.
Steam apples and put them through the fruit press,
and when cold sweeten to taste ; add the white of an
egg, beaten to a stiff froth. Whip all together, and eat
with sweet cream. Mrs. G. C. Ginty.
APPLE FLOAT— No. 2.
To one quart of apples stewed and well mashed,
138 THE GOOD CHEER COOK BOOK.
add the whites of three eggs, well beaten, and four heap-
ing tablespoon fills of sugar. Beat together for fifteen
minutes, and eat with sweet cream and nutmeg.
Mrs. M. S. Bailf.y.
ORANGE FLOAT.
Mix one quart of water, juice and pulp of two lem-
ons, one coffeecupful of sugar ; boil until sugar is dis-
solved ; strain, and again bring to a boil ; add four
tablespoonfuls of corn starch, mixed in a little cold
water. Stir and boil fifteen minutes. When cold, pour
it over four or five sliced oranges and one can of pine-
apple, or any other fruit you like. Spread over the top
the beaten whites of three eggs ; sweeten and flavor with
a few drops of vanilla, and over the top of the eggs
spread thick, sweet cream, whipped to a froth.
Mrs. M. S. Bailey.
PEUNE SOUFFLE.
One-half pound of French prunes, whites of six
eggs, twelve tablespoonfuls of powdered sugar ; steam
prunes until tender; chop fine; beat whites of eggs to a
firm froth ; stir in sugar ; stir in very lightly chopped
prunes. Bake in a quick oven five or ten minutes, and
serve at once, with whipped cream.
Mrs. H. Darland,
Newark, N. Y.
RICE IMPERIAL.
One teacupful of rice, with enough milk to boil it
soft; add sugar and vanilla to taste, and boil until well
cooked; then add whites of three eggs well beaten, and
THE GOOD CHEER COOK BOOK. 139
let it stand until quite cold. Put half a package of Cox's
gelatine to soak in a very little water. When well dis-
solved, mix all together the rice, gelatine, a large coffee-
cupful of whipped cream, some sliced citron, and rais-
ins, or candied cherries, and put in a mould and stand
on ice three hours. Serve with a rich custard or cream.
lii. %.ij^^ ,
140 MEMORANDA.
MEMORANDA. 141
142 MEMORANDA.
MEMORANDA. 143
IM MEMORANDA.
Who can cloy the hungry edge of appetite
By base imagination of a feast ?
ElCHAKD II.
PIES.
PIE PASTE— No. 1.
Three cupfuls of flour, one cupful of lard, one-half
cupful of ice water; mix lard in flour with a knife; add
water; mix as little as possible : roll thin.
PIE PASTE— No. 2.
One pound of the best butter, one pound of flour,
one teaspoonful of salt, one cupful of ice water. By
measure, use one quart of flour and one pint of butter.
PIE PASTE— No. 3.
One quart of flour, one-half pound of lard, sweet and
firm, one-half pound of butter, one small teacupful of
ice water.
FEENCH PUFF PASTE.
One pound of flour, three-fourths pound of butter,
one egg (use the yolk only), ice water ; chop half the
butter into the flour; stir the beaten egg into half a
cupful of ice-water, and work the flour into a stiff
dough ; roll out thin ; baste with one-third the remain-
ing butter, fold closely, roll out again, and so on until
the butter is used up. Roll very thin, and set the last
folded roll in a very cold place ten or fifteen minutes
14G THE GOOD CHEER COOK BOOK.
before making out the crust ; wash with beaten egg
while hot. Tliis paste is very nice for oyster-/)afe.s, as
well as fruit pies.
APPLE CUSTARD PIE.
One cupful of very tart apples, stewed and sifted,
one cupful of sugar, two-thirds cupful of milk, two eggs,
one tablespoonful of butter ; flavor with lemon or nut-
meg ; frost or not, as you please ; one crust. A very
nice flavoring for this pie, or a custard pie, is to take
the peel of an orange, boil it in salt and water while you
are preparing the pie; then takeout, mash \ery fine,
and add to the pie.
CRACKER PIE.
One teacupful of cracker crumbs, broken rather
coarse, two teacupfuls of boiling water, one and one-half
cupfuls of sugar, and the juice and rind of one large
lemon. Bake with two crusts.
CREAM PIE— No. 1.
Cover a pie-plate with rich crust, sift over the crust
a thin layer of flour, cover the flour with sugar ; then
add cream and sprinkle cocoanut over all ; repeat flour,
sugar and cream. Bake. Grated lemon peel can be
used instead of cocoanut for flavoring.
Mrs. J. E. Dickinson.
CREAM PIE— No. 2.
One egg, three tablespoonfuls of sugar, one pint of
milk, large tablespoonful of flour ; boil ; flavor when
cool and put in a baked pie shell ; or use two yolks,
frosting with whites.
THE GOOD CHEER COOK BOOK 147
CHOCOLATE PIE.
Two cupfulsof milk, one-half cupful of sugar, three
eggs (two whites reserved), two tablespoonfuls of choco-
late, boiled in milk ; add sugar, salt, eggs ; pour in the
crust and bake ; whip the two whites stiff with three
tablespoonfuls of sugar; flavor with vanilla.
COCOANUT PIE— No. 1.
Put one teacupful of cocoanut into a coffeecup and
fill it with sweet milk. Heat to boiling in a double
boiler two teacupfuls of sweet milk ; stir in two table-
spoonfuls of flour, previously dissolved in a little of the
cold milk ; add butter one-half the size of an egg. When
cool, add five eggs beaten with one cupful of sugar, and
enough more milk to fill the pie ; bake. This will make
one large or two small pies.
Mrs. O. p. Smith,
Beloit, Wis.
COCOANUT PIE— No. 2.
Half a grated cocoanut, four tablespoonfuls of
sugar, four eggs; add milk as for custard pie, and
frost. Or, one pint of milk, two eggs, one-half cupful
of prepared cocoanut; sweeten to taste; little salt.
FEUIT PIE.
Two cupfuls of sweet cream, one cupful of sugar,
one cupful of chopped raisins, four eggs, reserving
whites of three for frosting.
LEMON PIE— No. 1.
Juice and grated rind of one lemon, one small po-
tato grated, one cupful of sugar, one cupful of water,
148 THE GOOD CHEEK COOK BOOK.
three tablespooiifuls of Hour, three eggs, reserving
whites of two for frosting. Mrs. G. C. Ginty.
LEMON PIE— No. 2.
Shoe one lemon fine into a cup, after removing the
peel; then fill the cup with water; add one cupful of
sugar, and one tablespoonful of corn starch. Bake
with two crusts. Mrs. A. Hoffman.
LEMON PIE— No. 3.
Grated rind of two lemons, one cupful of sugar,
four eggs (reserving the whites of two), butter the size
of an Q%^\ beat all to a cream, add lemon juice, and
bake. Beat whites to a stiff froth, add three spoonfuls
of sugar and spread on top ; return to oven and brown
lightly. Mrs. L. H. Gushing.
LEMON PIE— No. 4.
The juice and rind of one lemon, one cupful of
sugar, yolks of three eggs, one tablespoonful of butter,
one of corn starch, one cupful of hot water ; cook all
together, bake crust, fill with the custard, and frost.
Flour can be used instead of corn starch, if preferred.
Mrs. a. Hoffman.
LEMON TAKTS.
Two lemons, two cupfuls of sugar, one of raisins,
two of water, three tablespoonfuls of flour, a little salt ;
prepare lemons as for pies; seed and chop raisins; mix
all together and boil ; place a crust in tart tins ; fill with
mixture and bake.
Tart Grust. — One cupful of lard, one tables] )Oonful
THE GOOD CHEEK COOK BOOK. 149
of white sugar, white of one egg, three tablespoon fuls
of water ; mix very lightly as for pie crust.
MOCK MINCE PIE.
One teacupful of grated bread or cracker crumbs,
one teacupful of raisins, one and one-half teacupfuls of
brown sugar, one-half teacupful each of molasses and
vinegar, three cupfuls of hot water, butter size of an
egg; spice to taste. Three pies. The syrup left from
sweet crabapple or peach pickles is nice to use for these
pies. Mrs. H. H. Todd.
MINCE MEAT— No. 1.
Five pintbowlfuls minced meat, one-half tongue, one
piutbowlful of suet, ten pintbowlfuls of apples, four
pintbowlfuls of boiled cider, one pintbowlful of vine-
gar, two pintbowlfuls of New Orleai:s molasses, four
pintbowlfuls of sugar, four lemons, juice and rind, three
tablespoon fuls of cinnamon, two tablespoon fuls of all-
spice, one tablespoonful of cloves, one nutmeg, one heap-
ing tablespoonful of salt, one teaspoonful of pepper, three
pounds of stoned raisins, three pounds of currants, one
pound of citron, one cupful of brandy. If not moist
enough, add water in which the meat was boiled. When
baking, add a good teaspooniul of butter to each pie.
Mrs. T. J. Cunningham.
MINCE MEAT— No. 2.
Take five pounds of lean meat, boil, chop fine, with
three pounds of suet ; seed four pounds of raisins, pick
and wash four pounds of dried currents, slice a pound
of citron, chop four quarts of apples ; put in a sauce
150 THE GOOD CHEER COOK BOOK.
pan, with a tablespoonful each of ground cinnamon and
nutmeg, a teaspoonful each of ground cloves, allspice,
ginger and white pepper, with the juice of two lemons
and two and one-half pounds of sugar; pour overall
one and one-half quarts of cider, one pint of molasses
and a teacupful of melted butter ; let come to a boil ;
bake in a rich crust. Mrs. E. C. McCohd.
MINCE MEAT— No. 3.
Two bowlfuls of lean meat, four bowlfuls of apples,
one bowlful of suet, one bowlful of currants, two bowl-
fuls of raisins, four bowlfuls of sugar, one bowlful of
molasses, one bowlful of vinegar, one bowllul of boiled
cider, one pound of citron, one nutmeg, three table-
spoonfuls of cinnamon, two tablespoonfuls of cloves,
one tablespoonful of allspice, three tablespoonfuls of
salt, juice of two lemons. Boil all together.
Mrs. Will Squires.
MINCE MEAT— No. 4.
Six pints of meat, chopped fine, twelve pints of
apples, seven pints of vinegar, two pints of molasses,
twelve pints of sugar, six pints of raisins, four pints of
English currants, one-half cupful of brandy, two pints of
suet or one pint of butter, two nutmegs, twenty table-
spoonfuls of cinnamon ; ten tablespoonfuls of cloves,
ten tablespoonfuls of allspice. This will make five
gallons. Mrs. A. Hofkmax.
MOLASSES APPLE PIE— (Yankee).
Slice tart-apples thin, sweeten with half New Orleans
molasses and half brown sugar (about one-half cupful
THE GOOD CHEER COOK BOOK. 151
of molasses), a little butter, cinnamon, a pinch of
salt, a teaspoonful of water and enough flour sprinkled
over to thicken the juice ; tuck the crust under very
snugly and bake slowly at first. It takes longer to
bake than with all sugar.
Mk8. F. a. a. Robertson.
ORANGE PIE— No. 1.
Beat to a cream a teacupful of powdered sugar and
one tablespoonful of butter, add beaten yolks of three
eggs, then the juice and rind of two oranges, one tea-
spoonful of cornstarch ; beat all together ; lastly, stir in
lightly the whites beaten to a stitt' froth. Bake with
one crust. Mrs. F. C. Ahms.
ORANGE PIE— No. 2.
Milk for one pie, three eggs, one-half cupful of
sugar, one tablespoonful of .corn starch (large), one
orange ; save the whites for the top of the pie ; beat the
yolks of eggs ; put in the one-half cupful of sugar and
the juice and grated rind of orange ; put the milk on
the stove with the corn starch ; let it come to a boil, then
add it to eggs, sugar, and orange. Bake with one crust.
Mrs. B. D. \\\.yj^.
PIE-PLANT PIE— No. 1.
Stew the pie-plant, sweeten, add grated rind and
juice of one lemon and yolks of two eggs. Rake and
frost like lemon pie.
PIE-PLANT PIE— No. 2.
Mix one-half teacupful of white sugar and one
heaping teaspoonful of flour together; sprinkle over
152 THE GOOD CHEER COOK BOOK.
undercrust ; then add the pie-plant, cut up fine ;
sprinkle over this another one-half teaeupful of sugar
and heaping teaspoonful of flour. Bake in a slow oven
three quarters of an hour. Mrs. M. A. Lysaght.
PIE-PLANT PIE— No. 3.
Cut up your pie-plant, ])Our boiling water over it
and let stand while you are preparing the crust; then
pour off the water, and to each pie put one cupful of
sugar, with an egg beaten in ; add a piece of butter.
Mrs. a. J. Bate.
PEACH CUSTAED PIE.
Use one crust, halve the peaches and turn hollow
side up; sweeten, beat together one ^^,g, one tablespoon-
ful sugar, pinch of salt, and add cream or milk enough
to cover peaches. Bake. Canned peaches can be used.
Miss Jennie Lysaght.
EAISIN PIE— No. 1.
One-half cupful of raisins, seeded and chopped, one
cupful of water, one cupful of sugar, one small table-
spoonful of corn starch, yolks of two eggs, well beaten,
grated rind of one lemon ; boil, and afterwards add the
juice of the lemon. Bake the crust first and fill ; then
put the whites of the eggs on top, after being well
beaten with three spoonfuls of sugar; brown nicely.
RAISIN PIE— No. 2.
One cupful of raisins, cook as dried apples, one
cracker, rolled fine, one cupful of sugar, for one pie ;
grate the rind and use the juice of one lemon for two
pies. Mrs. C. P. Barker.
THE GOOD CHEER COOK BOOK. 153
RIPE CURRANT PIE.
One cupful of ripe currants, mashed, one of sugar,
two tablespoon fuls of water, one of flour, beaten with
yolks of two eggs; bake; frost the top with beaten
whites of the eggs and two tablespoonfuls of powdered
sugar, and brown in oven.
RASPBERRY PIE.
Open a can of raspberries, drain oft' two-thirds of
the juice and put the remaining juice and berries into
a plate lined with pie crust; sprinkle flour over the top,
also little pieces of butter ; put on your top crust and
bake. When you can get black raspberries in the sum-
mer, put a bowlful of them in a crust, with a little sugar,
and treat the same way. Mrs. Geo. C. Ginty.
SQUASH OR PUMPKIN PIE.
Two teacupfuls of boiled squash, one teacupful of
brown sugar, three teacupfuls of sweet milk, three eggs,
one tablespoonful of melted butter, one tablespoonful of
cinnamon, ginger or nutmeg, as preferred ; little salt.
Makes two pies.
SOUR CREAM PIE.
One cupful of sweet or sour cream, two cupfuls of
sugar, one cupful of raisins chopped and seeded, one
egg, juice of one lemon — vinegar can be used instead.
Bake with two crusts. Mrs. J. 0. Ferris.
154 MEMORANDA.
MEMORANDA. 155
156 MEMORANDA.
MEMORANDA. 157
158 MEMORANDA.
Come, give us n taste of your quality.
— HamxiET, Act iv.
PICKLES.
How earnest thou in this pickle ? — Tempest.
A great deal depends upon the vinegar in making
pickles — buy the best cider vinegar the market affords.
If your pickles show a white scum on the top, take
them out of the jar, pick out the soft ones, wash the
hard ones in cold water, and scald fresh vinegar and
pour over them. If a chopped pickle shows a white
scum, set the jar in water and thoroughly scald, by
letting it stand for several hours in the scalding water
on the stove. You may be able to save it, but if
you have been made the dupe of patent vinegar, you
will have to throw your pickle away.
CUCUMBEE PICKLES— No. 1.
To a gallon of water add one cupful of salt ; make
it scalding hot, and pour over the cucumbers ; strain
off. Next day scald again, and pour over the cucumb-
ers. Do this nine mornings. Wash the cucumbers;
take enough vinegar to cover them ; heat with spices
to a boiling heat, and pour over the pickles. Lay sliced
onions on top. if you like the flavor.
Mrs. J. C. OuTHWAiTE,
Depere, Wis.
16(1 THE GOOD CHEER COOK BOOK.
CHOW CHOW— No. 1.
One peck of green tomatoes, twelve large green
cucumbers, six onions, two large heads of cabbage, six
green peppers, two quarts of vinegar, three pounds of
brown sugar, two ounces of white mustard seed, two
tablespoonfuls of cinnamon, one of cloves. Chop the
tomatoes, cucumbers, onions, peppers and cabbage fine ;
put them in a jar and mix with them a pint of salt;
let them stand over night ; in the morning, drain
thoroughly ; put the vinegar, sugar and spices into a
porcelain kettle and let them come to a boil ; pour
over the pickles ; add a few bits of horseradish ; cover
with horseradish leaves, and place a plate on top to
weigh the pickles down. Mrs. J. M. Bingham.
CHOW CHOW— No. 2.
One gallon of best cider-vinegar, one-lialf pound of
ground mustard, two large heads of cauliflower, picked
apart, and soaked in salt and water (strong) over night,
two quarts of small white onions, forty small cucum-
bers, cut in rings, one teaspoonful of curry powder ;
boil the vegetables in the vinegar and spices until
tender; then skim out: boil the liquor down and pour
over the pickles. Miss Wilson,
Menomonie, Wis.
CHOPPED PICKLES.
One-half cupful of ripe tomatoes, chopped fine, two
roots of horseradish, one cupful of salt, one cupful of
white mustard seed, two tablespoonfuls of black pepper,
two of red, five celery stalks, cut fine, three large onions.
THE GOOD CHEEK COOK BOOK. Ifil
a teaspoonful of mace, one of cloves, two of ciniiamoii,
a teacupful of sugar, one quart of cider vinegar.
Mrs. B. Himmelsbach.
cucumber salad.
One dozen large ripe cucumbers, pare and chop
(taking out the seeds first) the size of a small bean,
chop also twelve large white onions, six large red
peppers, add a quarter of a pound of white mustard
seed and the same of black, one gill of celery seed, one
teacupful of salt ; mix all together ; hang up in a bag and
let it drain for twenty-four hours ; put in a jar and cover
with cold vinegar. If you live away from market and
cannot get celery, a small teacupful of this pickle mixed
with meat or fish salad makes it very nice.
Mrs. G. C. Ginty.
ENGLISH MUSTARD PICKLE.
Equal portions of white cauliflower, very young
green beans, small cucumbers, and small white onions,
a few pieces of horseradish, and two or three red
peppers ; each must be boiled until tender (but not boiled
together), in salt water, not long enough to become soft.
Take one pound of Coleman's Imported English
Mustard and three or four quarts of vinegar, add a table-
spoonful of sugar; boil in a porcelain kettle; put the
cauliflower, beans and other ingredients in and let them
boil a few minutes ; skim them out ; pour the vinegar,
mustard, etc., over them, and put in air-tight jars.
Mrs. H. H. Brown,
Menomonie, Wis.
H\-2 THE GOOD CHEEK COOK BOOK.
GKEEN TOMATO PICKLE.
Slice one peck of green tomatoes thin, and six
onions; strew one cupful of salt over them, and let them
stand over night; then drain. Take one quart of vine-
gar, two quarts of water; boil pickles in the mixture
ten minutes. Then drain again. Take two quarts of
vinegar, two pounds of brown sugar, two even table-
spoonfuls of ground cloves, mustard and cinnamon,
one teaspoonful of ginger, one-quarter teaspoonful of red
pepper. Put all together and boil fifteen minutes.
Mrs. C. H. Smith.
mustard pickle.
Separate cauliflower into nice little sprigs; put it
into salt brine (strong enough to hold up an egg). Let
it remain in the brine three days; take it from the
brine and let it stand one day in fresh water. Do the
same to as many white onions as you wish to pickle
with it. To one gallon of vinegar add two pounds of
brown sugar, and let them come to a boil ; stir in one
and one-half pounds of good mustard, previously made
with cold vinegar. Place a layer of the cauliflower and
onions in ajar; sprinkle them with whole allspice and
pepper corns. Do this until the cauliflower and onions
are all in ; then pour over the boiling vinegar and
mustard. Mrs. B. Himmelsbach.
PEACH PICKLE— No. 1.
Three pints of brown sugar to one gallon of vinegar ;
throw in a few cloves and pieces of stick cinnamon, and
a few berries of allspice ; let come to boil ; put in the
peaches and boil them until you can pierce with a straw.
J'HE GOOD CHEEK COOK JiOOK. 163
Put them in a jar, pour over the syrup and cover closely.
Steam crabapples and use the same syrup to pickle
them. Mrs. L. C. Stanley.
PICKLED PEACHES— No. 2.
Eight pounds of peaches, four pounds of white sugar,
one quart of water, one cupful of vinegar, one small
handful of stick cinnamon, half as many whole cloves;
heat the vinegar, water and sugar, and skim ; put in
the spices, pare the peaches and put a few at a time into
the liquor; cook until tender. Put them into Mason
jars. Peaches can be taken from the liquor carefully
and put into the jars : fill the jars with the hot liquor,
and seal. Mrs. A. Hoffman.
PICKLED PEACHES— No. 3.
Seven pounds of fruit, five of sugar, one of allspice
and cinnamon (tied in a bag and put in the vinegar),
one quart of vinegar ; stick a few cloves in each peach
and lay in a jar ; boil the sugar, vinegar and spices and
pour over the fruit while hot, three mornings in sue-
cession. Mrs. R. D. Whittemore.
PICKLED CUCUMBERS— No. 2.
Wash and put into a stone jar ; prepare a weak
brine to cover them ; heat in a brass kettle and pour
over them ; the next morning, drain off the brine and
heat again, skimming it when it comes to the boiling
point, and pour over cucumbers hot ; continue to do
this seven mornings, then rince off the pickles in clear
water, wipe them and pack in a jar ; throw over the top
of them a few pieces of horseradish, cinnamon, cloves
164 THE GOOD CHEEK COOK BOOK.
and green peppers; pour over the wliole some good
cidar vinegar heated to a boiling point.
Mrs. a. Hoffman.
PICKLED PEPPEKS.
Take large green peppers, cut off the tops and
remove the seeds ; soak the peppers in strong salt and
water over night ; chop and season cabbage with salt
and pepper ; stuff the peppers with this ; sew the tops of
the peppers on ; boil in vinegar until tender ; put in a
jar and cover with cold vinegar, adding a few pieces of
horseradish. Mrs. A. Hoffman.
PICCADILLI.
One peck of green tomatoes, sliced thin, put in a
jar in layers, with salt freely sprinkled over each layer ;
let it stand over night; twelve large onions, sliced thin :
drain the tomatoes dry by squeezing the brine out
with your hands; have ready all kinds of spices mixed,
also a teacupful of black and one of white mustard
seed, and two pounds of brown sugar ; place a layer of
the tomatoes in a porcelain kettle or a large tin utensil,
then a layer of onions ; over this a generous sprinkling
of the mustard seed and spices; then sugar; repeat
until your tomatoes and onions are used ; pour over the
best vinegar you can procure, and let it boil slowly half
a day. This pickle will keep through cold and heat ;
nothing spoils it, if the vinegar is good.
Mrs. T. Ten Eyck,
Chicago, 111.
SWEET CUCUMBER PICKLE— No. 1.
Take large green cucumbers, pare them and take
THE GOOD CHEER COOK BOOK. 165
out the seeds with a silver spoon. Cut in large squares
and boil in vinegar enough to cover until tender
enough to pierce with a fork. Drain and put in a jar.
To three pounds of cucumber make a syrup of one
quart of vinegar, one pound of sugar, a few small
pieces of cinnamon, a little mace, cloves and ginger
root (tie the spices in a cloth). Heat the vinegar and
spices and pour over the cucumbers. Repeat this five
or six mornings. The last time put in glass jars and
cover air tight. Mrs. H. H. Brown,
Menomonie, Wis.
SWEET PICKLE PLUMS.
Five pounds of sugar, one pint of vinegar to seven
pounds of plums, one tablespoonful of ground cinna-
mon, one teaspoonful of cloves and allspice. Boil all
together until fruit is sufficiently cooked.
Mrs. a. Hoffman,
sweet cucumber pickle -no. 2.
Take cucumbers when fully ripe ; pare them, cut
lengthwise, and take out the seeds ; put them into weak
brine over night; in the morning, drain them. Boil
tender in weak vinegar ; drain again and put in jars.
Turn over them a syrup (hot), made as follows : Allow
to each pound of pickles, one-half pound of sugar, one-
half cupful of vinegar; boil the vinegar and sugar a
few minutes; add any spices you may like. Let boil,
and skim well. Mrs. B. Himmelsbach.
YELLOW PICKLE (Excellent).
Four quarts of sharp cider vinegar, four ounces of
ground mustard (yellow), one ounce of white mustard,
166 THE GOOD CHEER COOK BOOK.
one ounce of bruised mace, one-half teaspoonfui of
ground cloves, one ounce of bruised ginger, three sticks
of horseradish sliced, two ounces tumeric, tied in a bag,
one teacupful of salt. The spices,without the tumeric, to
be boiled in the vinegar a quarter of an hour. When
cold, throw in the bag of tumeric. Make this pickle, and
as vegetables come in season, throw them in, stirring
from the bottom. It will keep for months. Use small
string beans, onions, tiny ears of corn, beets, cauliflower,
green tomatoes, cucumbers, etc.
Miss Grace Howe,
Kenosha, Wis.
MEMORANDA. 1K7
168 MEMORANDA.
MEMORA NDA . 169
170 MEMOl^ANDA.
Variety's the spice of life,
That gives it all its flavor.
— COWPER.
CATCHUPS AND SAUCES FOR MEATS, FISH
AND VEGETABLES.
It is best to cook all sauces in a vessel set within a
larger one of hot water, or use a " double boiler ; " bot-
tle and seal tomato catchup while hot, and it will not
work ; be sure to boil it until the water has cooked well
out of the tomatoes.
CAPER SAUCE (For Boiled Mutton).
One cupful of the liquor in which the meat has been
boiled, two teaspoonfuls of flour rubbed smooth in a
little water, salt to taste, two tablespoonfuls of butter,
about two dozen capers or green nasturtium seeds; heat
the liquor to boiling and skim before stirring in the
flour, which must be perfectly free from lumps, and
rubbed smooth in cold water; stir until the sauce
thickens evenly; when it has boiled a minute, add the
butter, a little bit at a time, stirring constantl}'^ ; salt it
and drop in the capers ; let it boil up once and turn in
your sauce-boat. J. W. Squires.
CELERY SAUCE (For Boiled Turkey).
One pint best part of celery, cut very fine ; cook in
boiling salted water until tender; drain very dry; add
172 THE GOOD CHEER COOK' BOOK.
enough hot water to that in which the celery was cooked
to make a pint ; use this to make a good drawn butter
into which put your cooked celery and seasoning.
CHILI SAUCE— No. 1.
Twenty-four large ripe tomatoes, six green peppers,
four onions, three tablespoonfuls of salt, eight table-
spoonfuls of brown sugar, six teacupfuls of vinegar;
chop the peppers and onions very fine ; peel the toma-
toes and cut very small. Add one teaspoon ful of
cloves, one teaspoonful of allspice, and two teaspoonfuls
of cinnamon. Put in a kettle and boil gently an hour.
CHILI SAUCE— No. 2.
Eighteen large ripe cucumbers, one onion, two small
red peppers; chop tine ; mix and add four cupfuls of
vinegar, two tablespoonfuls of salt, two teaspoonfuls of
ginger, four tablespoonfuls of sugar, two teaspoonfuls
each of cinnamon, cloves and allspice, one teaspoonful
of nutmeg. Miss Wilson,
Menomonie, Wis.
CUCUMBEK CATCHUP.
Twelve large green cucumbers and three onions,
grated fine; press the pulp as dry as possible in a thin
cloth ; add pepper and salt to taste ; pour on vinegar
until as thick as horseradish prepared for table use.
Seal tight. This catchup, brought out on a winter's
day, will prove very appetizing, and perfume the room
like fresh cucumbers.
Mrs. H. O. Crane,
Green Bay, Wis.
THE GOOD CHEER COOK BOOK. 173
DRAWN BUTTER (For Fisli, Cabbage or Cauliflower).
One heaping tablespoonful of butter rubbed into
two heaping teaspoonfuls of flour. Set in a pan of hot
water ; keep stirring, and when it warms, season with
salt and pepper, and pour over it slowly a teacupful of
boiling water. Mix with milk for puddings, and water
for vegetables, fish or meats. Boil one minute. To
make this richer, pour it boiling hot into the yolks of
two well-beaten eggs. Just before serving, stir and serve
it at once. Mrs. G. C. Ginty.
HORSERADISH SAUCE (Hot for Beef).
Four tablespoonfuls of grated horseradish, four of
powdered cracker, one-half cupful of cream, one tea-
spoonful of powdered sugar, a little salt, one-half salt-
spoonful of pepper, one even teaspoonful of made mus-
tard, two tablespoonfuls of vinegar. Mix all together and
heat in a vessel over hot water. Marion Harland.
HOLLANDAISE SAUCE (For Baked or Boiled Fish).
One-half cupful of butter, yolks of two eggs, juice
of half a lemon, one-half cupful of boiling water, salt-
spoonful of salt, one-quarter saltspoonful of cayenne
pepper. Rub the butter to a cream ; add the j^olks one
at a time and beat well ; then the lemon juice, salt and
pepper. Just before serving, add the boiling water and
stir rapidly until it thickens like custard. Pour the
sauce around the fish. Mrs. Parloa.
MAITRE DE HOTEL BUTTER (For Beefsteak).
One quarter cup of butter, one-half teaspoonful of
salt, one-half of pepper, one tablespoonful of chopped
174 THE GOOD CHEER COOK JWOK.
parsley, one of lemon juice ; rub the butter to a cream ;
add the other ingredients and spread on hot beafsteak.
You may add a little onion juice if you like.
Cooking School.
MINT SAUCE.
One cupful of fresh chopped mint, one-quarter cup-
ful of sugar, one-half cupful of vinegar; use only the
leaves and tender tips of the mint; let it stand an hour
before serving. This is very nice with roast lamb.
Cooking School.
MUSHKOOM SAUCE— No. 1.
Half a canful of mushrooms, boiled and chopped,
a cupful of good meat gravy strained over them ; stew
five minutes; thicken with browned flour and season
well. M. N.
MUSHROOM SAUCE— No. 2.
One canful of mushrooms, chopped fine, one pint
of cream, butter the size of an egg, salt, pepper and
lemon juice ; thicken with browned flour and cook until
thick. Mrs. A. J. McGilvray.
RAW TOMATO CATCHUP.
One-half peck of ripe tomatoes, skinned and chopped
fine, two roots of horseradish grated, one teacupful of salt,
one teacupful of black and white mustard seed mixed,
two tablespoonfuls of black pepper, two red peppers,
chopped fine, three stalks of celery, and one cupful of
onions chopped fine, one teaspoonful each of powdered
cloves, mace and cinnamon, one cupful of brown sugar,
one quart of vinegar. Fit for use immediately.
Miss Hattie Whitney,
Green Bav, Wis.
THE GOOD CHEER COOK BOOK. 175
SPICED CURRANTS (To be eaten with Meats).
Eleven pounds of currants, one pint of vinegar, eight
pounds of sugar, nine teaspoonfuls of cinnamon, six of
cloves, four of allspice, one of mace, one small nutmeg.
Boil until thick, and put into glasses like jelly.
TOMATO CATCHUP— No. 1.
To one gallon of cooked tomato juice and pulp, after
it has been put through a sieve, add four tablespoonfuls
of salt, two of black pepper, one of chopped green pep-
pers, three of cinnamon, two of ground mustard, and
one of cloves, one quart of vinegar. Boil until thick,
and bottle at once. Mrs. A. Hoffisian.
TOMATO CATCHUP— No. 2.
Cook one-half bushel of tomatoes thoroughly, rub
through a sieve and boil to a jelly. To each gallon of
the jelly add one pint of vinegar (scant), four table-
spoonfuls of salt, four of black pepper, four of cinna-
mon, three of cloves, one-half teaspoonful of cayenne
pepper, one-quarter cupful of mustard. Boil one hour.
Bottle while hot, and seal with beeswax, rosin, etc.
Mrs. C. p. Barker.
TOMATO SAUCE.
One-half can tomatoes, one cupful of water, two
allspice berries, two pepper corns, two cloves, a sprig
of parsley, one tablespoonful of chopped onion, one of
butter, one heaping tablespoonful of corn starch. Salt
and pepper to taste. Put the tomatoes, water, spices
and parsley on to boil in a granite sauce-pan ; fry the
onions in the butter until yellow ; add the corn starch.
176 THE GOOD CHEER COOK BOOK.
and stir all into the tomato ; simmer ten minutes ; add
salt, pepper and a little cayenne. Strain sauce over
boiled meat or fish.
WHITE SAUCE (For Croquettes, Meat or Fish).
One pint of hot cream, two even tablespoonfuls of
butter, four heaping tablespoonfuls of flour ; season to
taste with salt, pepper and a few grains of cayenne;
add one-quarter teaspoonful of celery salt. Scald the
cream ; melt the butter, and add to it the dry flour ;
mix well ; add part of the cream and stir until it
thickens ; add more cream, and when boiling and per-
fectly smooth add the rest of the cream (the sauce
should be very thick, almost like a drop batter). Add
the seasoning, and mix while hot with meat or fish. If
this sauce is used for croquettes, a beaten %g^ may be
added to it. Milk may be used instead of cream by
adding more butter. Cooking School.
MEMORANDA. Yil
178 MEMORANDA.
MEMORANDA. 179
180 MEMORANDA.
SALADS AND SALAD DRESSINGS.
Salads are a religion. Time, which destroys creeds, rounds
and mellows into ripe completeness the art of compounding this
dish for the gods. The ability of skillfully and artistically con-
cocting a salad argues a mental perfection beside which all mere
moral excellence sinks into insignificance. To mix a salad is a
solemn rite ; a ceremony only to be undertaken with deliberation,
gravity and reverence. He who has once made a good salad,
neither clotting nor bruising the herbs — ^who has been betrayed
into no mixture therewith of fish, flesh or fowl, degrading the
whole to the vulgar level of a mongrel mayonnaise— who has
added exactly the proper dash of white wine, and served it cool,
piquant, green, fragrant, crackling, appealing to all five senses
at once, has achieved the triumph of being and has nobly vindi-
cated his claim to existence.
— Ario Bates.
SALADS.
A salad to be good must be cold when served. When
oil is used, the dressing requires a great deal of mixing
or blending. When the boiled dressings are used, have
them perfectly smooth, which can be done by constant
stirring when on the fire ; do not add the eggs when the
other ingredients are on the verge of boiling, but stir them
in when the mixture is warm and keep stirring until
they come to a boiling heat, when the dressing will be
thick enough to remove from the fire. When lettuce
is used, wash it in ice water, break it apart and drain it
on a fine sieve, or stretch a piece of cheese cloth over
182 THE GOOD CHEER COOK BOOK.
something handy, and drain it on that, taking care to
keep it cool.
The salad receipts given here will give perfect
satisfaction if made according to rule. They have
been served to hundreds of people by the ladies who
gave them to this book, and have virtually paid off
debts, helped build a parsonage, and been the very root
and foundation of many good works.
CHICKEN SALAD— No. 1. f Enough i'or a Party.)
Take as much celery as chicken ; pick the chicken
up in sm.all pieces; cut the celery about as large as a
white bean ; set on the ice until you need it ; then mix
together ard salt and pepper it. Pour over the following
dressing which has been made long enough to be
perfectly cold : Yolks of eight eggs, one cupful of
butter, two cupfuls of vinegar, one-fourth of a cupful
of sugar, one tablespoonful of made mustard, one tea-
spoonful of salt, one of black pepper, and a pinch of
red pepper, one large cupful of sweet cream. (Half
this receipt will do for family use.) Put your vinegar,
butter, salt, pepper and sugar on the stove to heat ;
when warm stir in the yolks of the eggs which have been
previously well beaten; stir until the mixture boils or
thickens to the consistency of custard ; set away to
cool, and when perfectly cool add the mustard and
cream . You can use more crea m .
CHICKEN SALAD— No. 2.
One quart of chicken, shredded as fine as you like ;
season to taste with salt and pepper ; one quart of celery
THE GOOD CHEEK COOK BOOK. 183
cut in small pieces, three or four hard boiled eggs sliced
very fine ; mix lightly together, and put where it will
keep cold until time for serving. Then mix with it the
following dressing, and garnish with parsley, delicate
celery leaves, slices of hard boiled eggs, or lemons
sliced very thin :
Dressing. — Yolks of four eggs, three tablespoon fuls
of sugar, one teaspoonful of salt, one-half teaspoonful
of pepper, one teaspoonful of ground mustard, four
tablespoon fuls of vinegar ; mix together and heat in a
basin set in a kettle of boiling water ; stir constantly
until it thickens ; remove from the fire ; stir into it one
tablespoonful of butter, and five tablespoonfuls of
lemon juice. When cold, thin this dressing with
sweet cream to a proper consistency, and mix with
the chicken. Mrs. A. Hoffman.
CHICKEN SALAD— No. 3.
Equal parts of chicken and celery, cut into small
pieces with a knife (string the celery before using).
Make the following dressing and mix with it :
Dressing. — One-half cupful of vinegar, one-half
teaspoonful of dry mustard, a pinch of cayenne, one
tablespoonful of butter, one of sugar, a teaspoonful of
salt ; mix all together and heat ; when warm, add two
well beaten eggs ; stir them in slowly, and when thick,
put away to cool. When cold, add one-half cupful of
whipped cream and the juice of one or two lemons.
If you do not use it at once, do not add the cream and
lemon until you serve the salad. Mrs. C. E. Toby,
Eau Claire, Wis.
184 THE GOOD CHEER COOK BOOK.
CABBAGE SALAD— No. 1.
Slice the cabbage fine, and for one small bead make
tbe following dressing : Yolks of three eggs, three
tablespoonfuls of sugar, one teaspoonful of salt, one-half
teaspoonful of pepper, one teaspoonful of ground mus-
tard, eight tablespoonfuls of vinegar ; beat all together.
Put in a basin ; set in a kettle of boiling water ; stir con-
stantly until it thickens; remove from fire; add a
heaping tablespoonful of butter, and when cold, thin
with sweet cream, and pour over and mix with the
cabbage. Mrs. G. Tabor Thompson,
Eau Claire, Wis.
CABBAGE SALAD— No. 2.
Chop your cabbage. Make a dressing as follows:
One-half cupful of vinegar, a small piece of butter, one
egg, two teaspoonfuls of sugar, four teaspoonfuls of
milk, a little salt; set the vinegar on to boil, and when
boiling, stir in the other ingredients. When thick, pour
over the cabbage. Mrs. Will Talmadge.
CELERY SALAD.
Cut your celery into bits half an inch long and set
on ice while you prepare your dressing. Take four
hard boiled eggs (yolks only), one raw egg well beaten,
one teaspoonful of salt, one-half saltspoonful of cayenne
pepper, one teaspoonful of white sugar, one tablespoon-
ful of salad oil, two teaspoonfuls of made mustard, one
small teacupful of vinegar. Rub the yolks of the eggs
to a smooth paste, adding by degrees the salt, pepper,
sugar, mustard and oil. Beat the raw egg to a froth
and stir it in ; add the vinegar. This dressing must
THE GOOD CHEER COOK BOOK. 185
be cold when you pour it over the celery. If hot
weather when you make it, stir a lump of ice in it for
a few minutes : remove and pour at once over your
salad.
CUCUMBEK SALAD.
Place crisp lettuce heads in the bottom of a salad
dish, next a thick layer of sliced cucumbers (have the
cucumbers in ice water some time before you need
them), over this a layer of ripe tomatoes cut very thin.
Pour over all a French or Mayonnaise dressing and set
on ice until it is served. This is a nice relish when you
serve a dinner in courses.
GEKMAN SALAD.
Chop up six boiled potatoes, two red beets (boiled),
one raw onion, two heads of celer}'^, two apples, a small
piece of salt salmon or herring. Dress with vinegar,
pepper, oil and mustard ; garnish your dish with lettuce
leaves. Mrs. Himmelsbach.
LOBSTER SALAD.
Half as much celery as lobster, cut in squares about
the size of a bean. Save out the red claws or coral
part to garnish your dish. When you take your lobster
from the can, drain it as dry as possible before using;
add the whites of four hard boiled eggs, chopped, and
put the yolks through the ricer to garnish the top after
the salad is all ready to serve. This receipt refers to
canned lobster, as we cannot obtain the fresh in our
home market. Use salad dressing No. 1 (boiled) to mix
with. Mrs. Geo. C. Ginty.
186 TlIK GOOD CHEEK COOK BOOK.
MEDLEY SALAD. -
()ne cupful of salmon cut in squares, one-half cup-
ful of lobster cut the same, three hard boiled eggs; slice
the whites of the eggs into the salmon and lobster, add
one cupful of finely cut celery and one cupful of shred-
ded lettuce ; put the yolks of the eggs through the ricer
to garnish the top. Use any of the dressings you may
choose.
POTATO SALAD— No. 1.
Take cold boiled potatoes, hard boiled eggs and a
raw onion ; pack in a dish a layer of the potatoes sliced
thin, next the onion chipped fine, then the eggs sliced.
Pour over each layer a little of the following dressing :
Salad oil one-half a gill, vinegar one-half a gill, one
teaspoon ful of mustard, one-half a teaspoonful of pepper,
one of salt. Boil eight eggs for an ordinary salad.
Mrs. L. B. Cruttenden.
POTATO SALAD -No. 2.
Eight boiled potatoes cut in small squares, one onion
cut fine, six hard boiled eggs cut in small bits ; add a
little celery, if you like ; use French or boiled dressing,
or take the yolks of four hard boiled eggs and blend
them smooth with a half cupful of melted butter, a
teaspoonful of made mustard, a little salt and pepper,
a little vinegar, and cream to thin it to the proper
consistency.
SALMON SALAD.
One can of fresh salmon, two large heads of lettuce.
Drain all the oil from the salmon and shred it up in
THK GOOD CHEER COOK BOOK. 187
small pieces. Pick the lettuce up, and with a fork mix
the fish with it, adding three hard boiled eggs which
have been chopped. Pour over it a dressing made as
follows :
Yolks of two eggs well beaten, a little salt and
pepper to taste, one teaspoonful of sugar, two of made
mustard, one tablespoonful of butter, a pinch of red
pepper; stir into this mixture three tablespoon fuls of
vinegar ; set in a kettle of hot water and stir until it
thickens. When perfectly cold, thin with cream and
pour over the salmon and lettuce. Place rings of hard
boiled egg over the top, and serve.
Fish salads are pretty served in nests of lettuce
leaves or in shells, which you can buy at the crockery
stores. Mrs. Geo. C. Gintv.
SHRIMP SALAD.
Wash the shrimps in cold water thoroughly, break
up with a fork into small bits ; cut into squares four
medium-sized cucumber pickles ; chop fine the whites
of two hard boiled eggs, cream the yolks with melted
butter the size of a large egg ; mix with the shrimps,
pickles, eggs and whites of eggs. Make as wet as you
desire with the following dressing : One cupful of
vinegar, a tablespoonful of mustard, teaspoonful of salt,
a little pepper, butter the size of a large o^gg, two eggs;
heat the vinegar and other ingredients, and when warm,
add the beaten eggs ; stir gently until it thickens. Many
like it without the first dressing.
Mrs. T. J. Cl NNIMGHAM.
188 THE GOOD CHEER COOK BOOK.
TOMATO SALAD.
Make a thick bed of crisp lettuce leaves on a good-
sized platter ; cut nice, large, red tomatoes in thick slices ;
pepper, salt and lay on top of the lettuce ; place on the
ice. Just before serving, pour over the top either French
or mayonnaise dressing, or the dressing used in chicken
salad No. 1. When you serve, cut down through the
lettuce and have some of it and a good slice of the
tomato on each plate. This is a pretty looking salad
and is nice for a dinner course. Do not have your
dressing thin. Mrs. Geo. C. Ginty.
SALAD DRESSINGS.
BOILED DRESSING— No. L
Yolks of eight eggs, a cupful of butter, two of
vinegai', quarter cupful of sugar, one teaspoonful of
salt, one of black pepper, one tablespoon ful of made
mustard, a pinch of red pepper, one large cupful of
cream. (Half this receipt will do for ordinary occa-
sions.) Beat the yolks of the eggs very light ; place the
other ingredients (except the cream and mustard) on the
stove to heat; when warm, add the eggs, stirring
constantly until it comes to a boil, wlien it will be a
smooth, thick custard. When cold, add the mustard
and cream.
BOILED DRESSING— No. 2.
Yolks of three eggs well beaten, one teaspoonful of
mustard, two teaspoonfuls of salt, one-fourth saltspoon-
ful of cayenne, two tablespoon fuls of sugar, two table-
THE GOOD CHEER COOK BOOK. 189
spoonfuls of melted butter or oil, one cupful of cream
or milk, half-cupful of hot vinegar, whites of three
eggs beaten stiff; cook in the double boiler until it
thickens like soft custard ; stir well. If you keep it in
a cool place it will be good for two weeks. This is nice
for boiled cabbage, cauliflower, etc.
Mrs. Walrath,
Cooking School.
BOILED DEESSING— No. 3. (For Cold SlaAv.)
Boil half a cupful of vinegar with two teaspoonfuls
of sugar ; add a little salt, pepper and mustard, if you
like ; rub a quarter of a cupful of butter to a cream,
with one heaping teaspoonful of flour, and pour the
boiling vinegar on it. Cook four or five minutes,
and then pour the entire mixture over a well-beaten
egg (the yolk only); turn this over one good pint of
red or white chopped cabbage, and set away to cool.
FRENCH DRESSING.
Three tablespoon fuls of olive oil, saltspoonful of salt,
half a one of pepper, one-quarter teaspoonful of onion
juice, one tablespoonful of vinegar; add the oil last,
stirring constantly, and a little of it at a time. You
can take lemon juice instead of the vinegar and add a
teaspoonful of made mustard if you like.
MAYONNAISE DRESSING.
One teaspoonful of mustard, one of powdered sugar,
one-half saltspoonful of salt, a pinch of cayenne pepper,
yolks of two raw eggs, one pint of olive oil, two table-
spoonfuls of vinegar, two of lemon juice : mix the first
190 THE GOOD CHEEK COOK BOOK.
four ingredients in a small bowl ; add the eggs ; stir
well ; add the oil, a few drops at a time, stirring con-
stantly with a fork until it thickens. Do not try to stir
it all in at once, but very gradually. When the dress-
ing becomes thick, thin it with a little lemon ; then
add more oil and lemon alternately, and lastly add the
vinegar. Should the egg not thicken quickly, one-half
teaspoonful of the unbeaten white of an Qgg or a few
drops of vinegar will often have the desired effect, and
also keep it smooth. Just before you use it, add one-
half cupful of whipped cream. Never mix the mayon-
naise dressing with the meat or fish until ready to serve,
and then leave half of it to pour over the top.
SALAD DRESSING THAT WILL KEEP.
One scant half cupful of mustard ; one tablespoon-
ful of sugar ; mix together with a little hot water ; beat
the yolks of eighteen eggs with a pinch of red pepper,
and five teaspoon fuls of salt; add the mustard, eight
tablespoonfuls of olive oil, one and one-half cupfuls of
butter, melted, one and one-half cupfuls of vinegar,
juice of two small lemons. Make in an earthen dish
and stir constantly lest it separate ; put in a glass jar
with a screw top. When you use, add one quart of
whipped cream. The above is enough dressing for
four large year-old chickens.
Miss Hattie Whitney,
Green Bay, Wis.
SALMON SALAD DRESSING.
Yolks of two eggs, well beaten, a teaspoonful of salt
and black pepper each, two teaspoonfuls of white
THE GOOD CHEEK COOK BOOK. 191
sugar, two teaspoonfuls of made mustard, one table-
spoonful of butter. Stir into this mixture four table-
spoonfuls of best vinegar. Put the dressing into a bowl
and set in a kettle of hot water ; stir until it thickens ;
when cold, thin with cream.
Mrs. Will T.a.lmadgk.
192 MEMORANDA.
MEMORANDA. 193
194 MEMORANDA.
MEMORANDA. 195
196 MEMORANDA.
"For I, who hold Sage Homer's rule the best.
Welcome the coming, speed, the pai-tlng giiest."
RELISHES AND HINTS FOR THE TABLE.
CHEESE STICKS.
These are used as a relish. Roll puff paste thin ;
sprinkle with grated cheese ; fold, roll out and sprinkle
again ; repeat this several times. Place on the ice to
harden. When cold, roll into rectangular shape, one-
eighth of an inch thick. Place on a dripper, bottom side
up, and with a knife dipped in hot water, cut into
strips four or five inches long, and less than a quarter
of an inch wide. Bake and serve piled cob-house
fashion. These are nice for a lunch party.
SALTED ALMONDS.
Blanch the almonds ; have ready a pan of fine hot
salt, and, while wet, drop the nuts in the hot salt. Take
them out and place in a dripper, with a paper on the
bottom. Set in the oven and brown ; watch them
closely, and take from the oven as fast as they turn a
light brown. Use for a relish, as you would olives.
Mrs. B. E. Reid.
Hard boiled eggs put through a ricer make a pretty
garnish for salads, fish, etc. Shake gently over the
top as they come from the ricer.
198 THE GOOD CHEER COOK BOOK.
A PRETTY WAY TO SERVE FRIED OYSTERS.
Bake a square loaf of bread, a little longer than
usual, so as to have a good brown crust; stand on end
and cut off the top; take the inside all out; till up
with fried oysters. Stand it on a pretty plate, tie a
bright ribbon around the center; put the top on to
keep them warm, and set the loaf on the table before
the hostess who will serve them from the loaf, with a
silver oyster fork. Very nice for a lunch party.
TO SERVE OLIVES.
Olives are much more appetizing served in little
dishes of pounded ice.
In serving an "Orange Charlotte" or a mold of
Blanc Mange, make two or three orange baskets ; fill
them with different colored jellies, and garnish the
dish with them, by putting one at each end and on
either side of the mold or form. Tie a bright ribbon
on the handles of the baskets. To make the orange
basket, you cut away half the orange, leaving a strip of
the skin about half an inch wide for the handle.
Remove the pulp from the other half orange, and the
strip of skin across the top and you have the basket.
Pink it around with the scissors, and tie a bright
ribbon on the handle. You can make orange jelly of
the pulp if you use many of the oranges at one time.
MOCK ORANGES.
Cut off the ends of oranges, remove the pulp with-
out breaking the skin, fill the skins with Charlotte
Russe or wine or lemon jelly ; set in a pan of ice until
time to serve.
THE GOOD CHEER COOK BOOK 199
CHARLOTTE RUSSE.
To serve Charlotte Russe — Buy little fancy baskets at
the confectioner's or line old-fashioned tumblers with
lady-fingers ; fill half full of Charlotte Russe and
when cold, turn out. Place the forms on pretty little
plates and serve with cake.
OYSTERS. TURBOT OR FISH SALADS.
To serve scolloped oysters, turbot or fish salads — Use
oyster shells nicely cleaned, or shells that you can buy
for the purpose at any large store where such things
are sold.
In the summer season, fish salads are ver}' pretty
served in nests of lettuce leaves. You can make the
nests very readiW by using what is known as " head
lettuce."
A bouquet should always brighten the table in
summer, and if you can afford it, in the winter season
as well.
Serve Saratoga chips in fancy paper baskets, which
you can make or buy.
TO CHRYSTALLIZE FRUIT.
Pour a cupful of boiling water over a cupful of
granulated sugar, and let the mixture boil slowly, with-
out stirring, one-half hour. Dip a skewer into the syrup
and then in cold water. If the thread formed break off
brittle, the syrup is ready. Keep your syrup in a bowl
set in a pan of hot water, while you arousing it. Cher-
ries, English walnuts, currants and sections of orange
are pretty prepared in this way for table ornamentation.
•200 THE GOOD CHEER COOK BOOK.
CHEESE CRACKEKS.
Take large round milk crackers, butter them ; put
them on a buttered paper in a dripper ; put on each
grated cheese about an inch thick, and a teaspoonful of
cream. Set in a slow oven. Let them remain until
the cracker consumes the cheese, and they are a light
brown. Nice to serve with lettuce for lunch.
Mrs. Wm. O'Neil.
A pretty way to send oranges to the table is to cut
the rind from the ends and leave a strip round the
middle, then open, leaving the sections on the strip of
peel.
CHANTILLY RASKETS.
Dip the edges of soft flexible macaroons in syrup
prepared as for crystallized fruit and make little l^askets ;
fill with candy, jelly, fruit, etc. Use for ornamenting
your table.
Serve raw oysters in a cake of ice ; cut with a
chissel and hammer a pretty block, and with a hot
flat-ron, melt a place in the center; lay the oysters in ;
set the block of ice on a platter and send to the table.
TO (lARNISH WITH COLORED EGGS.
To garnish a dish of molded jelly, a form of Char-
lotte Russe or Russian cream, turn the form out on a
fancy platter or in a pretty dish, lay around it eggs
made of gelatine Blanc Mange and colored. To make
the eggs : Break a hole in the end of an Qgg and let
the contents of the shell run out as thoroughly as
possible ; rinse out the shell with cold water, and as
THE GOOD CHEER COOK BOOK. 201
fast as you get them ready, set in a pan of bran or
cornmeal ; make your Blanc Mange and dip out por-
tions of it into bowls, leaving some for white eggs ; stir
a little grape jelly into one of the bowls and you have
the material for blue eggs; in another chocolate and
you have brown eggs; in another cochineal (a few
drops) and you have pink eggs. Fill up the empty
shells with these mixtures and set away to cool. When
cold, peel the shells off, rinse the Blanc Mange eggs in
very cold water and use to garnish your dish. It is
better to make the eggs the day before you want to
use them.
Nasturtium blossoms make a beautiful garnish for a
dish, and as they are edible it makes no difference if
one drops into the salad or whatever you are serving.
Horseradish is very nice mixed with cream and
vinegar. Mix slowly.
202 MEMORANDA.
MEMORANDA. 203
204 MEMORANDA.
MEMORANDA. 205
206 MEMORANDA.
" He who can endure a tasteless soup is capable of construct-
ing a universe without light. "
SOUPS.
If you thicken a soup with flour or corn starch,
always let it boil five or ten minutes after the thicken-
ing is in, to prevent the raw taste, which spoils a soup.
If you cannot get all the fat from the stock after it
has jellied, wring a cloth out of hot water and wipe the
top of the stock.
If you put dumplings in a soup or on top of a stew,
draw the soup or stew to the back of the stove, and, after
you have covered the dumplings, leave them to cook
and the soup or stew to simmer for twenty minutes
before you raise the cover. Thickened soups should
be the consistency of good cream.
You can buy bay leaves and herbs that the soups
require at drug stores.
AMBER SOUP.
Four pounds of shin beef, four pounds of knuckle
of veal, or three pounds of fowl, four quarts of cold
water, two ounces of lean ham or bacon, six whole cloves,
six whole pepper corns, one tablespoonful of herbs, one
tablespoonful of salt, three small onions, one carrot, one
turnip, two stalks of celery, two sprigs of parsley, one salt-
spoonful of celery seed. To clarify: Rind of one lemon,
whites and shells of three eggs.
208 THE GOOD CHEER COOK BOOK.
BOUILLON— No. 1.
Four pounds of beef, two pounds of bone, two quarts
of cold water, one tablespoonful of salt, four pepper
corns, four cloves, one tablespoonful of herbs ; let boil
until reduced to three pints. Set away in an earthen jar.
BOUILLON— No. 2.
Four pounds of beef from the middle of the round,
two pounds of bone, two quarts of cold water, one table-
spoonful of salt, a few pepper corns, three cloves, a little
parsley; wipe the meat and bones; cut into small
pieces ; add the water and heat slowly ; add the season-
ing, and simmer four or five hours. Boil it down to
three pints ; set it away to cool ; remove the fat from
the top ; heat again, and add salt and pepper. Serve
for lunch, or use for sick people needing strength.
Mrs. J. W. Squires.
BEAN SOUP.
One cupful of beans ; parboil in soda water ; pour
off water as soon as it boils, and add two quarts of cold
water ; salt, pepper and butter to taste. Let cook slowly
three or four hours. Instead of butter, salt pork may
be added. Pea soup may be made in the same manner
as the bean soup.
BEEF SOUP.
To a joint bone of beef add cold water, one quart
to a pound ; boil slowly, and skim often. Boil three
hours. Add one-half cupful of rice, one good-sized
potato, one small onion ; chop one-half cupful of meat,
and add with the vegetables.
THE GOOD CHEEK COOK BOOK. 209
Boil two hours. Dry celery left from the table, and
keep for seasoning soups. Mrs. A. Hoffman.
CEEAM OF CELERY SOUP.
The flesh of the chicken from which the stock is to
be made should, with the exception of the breast, with
the skin perfect as possible, be placed in the pot and
removed as soon as tender. To each quart of stock,
when strained and skimmed, add one ounce of rice,
and let simmer three-fourths of an hour ; then add the
breast of the chicken finely shredded, and a pint of
cream thickened with flour; season to taste with
pepper and salt ; let boil two minutes ; flavor with
celery, and serve.
CORN SOUP— No. 1.
One pint of grated green corn, one quart of milk,
one pint of hot water, one heaping tablespoonful of
butter, one slice of onion. Cook the corn in the water
thirty minutes. Let the milk and onions come to a
boil. Have the flour and butter mixed together, and
add a few tablespoonfuls of the boiling milk. When
perfectly smooth, stir in the milk, and cook eight
minutes. Take out the onion, and add the corn ;
season to taste, and serve.
CORN SOUP— No. 2.
One can of corn cooked one hour ; then strain. Put
one quart of milk on stove, season with butter, pepper,
salt and a little celery salt. When the milk boils, put
210 THE GOOD CHEEK COOK BOOK.
in soup dish with the strained corn. Have ready two
eggs well beaten and stir in lightly.
Nellie Briggs,
Milwaukee, Wis.
CHICKEN SOUP.
Save the broth after boiling chickens, and to it add
two onions thinly sliced ; boil twenty minutes ; season
with salt and pepper ; add two beaten eggs, and serve.
English Receipt.
DUMPLINGS FOE SOUP— No. 1.
Make the same dough you would for " Baking
Powder Biscuit," with less shortening. Cut out with
biscuit cutter. Cover and cook twenty minutes.
Mrs. R. F. Wilson,
Eau Claire, Wis.
DUMPLINGS FOR SOUP— No. 2.
One pint of flour, one teaspoonful of baking powder,
one egg, butter size of a butternut, a little salt, milk
enough to mix a stiff batter which will drop from a
spoon. Boil twenty minutes.
GREEN PEA SOUP— No. 1.
Cover a can of green peas with hot water and boil
with an onion until they will mash easil3^ The time
will depend on the age of the peas, say from twenty
to thirty minutes. Mash and add a pint of souj) stock ;
cook together with two tablespoonfuls of butter and one
of flour until smooth, but not brown ; add these to the
peas with one cupful of milk and one of cream. Season
THE GOOD CHEEK COOK BOOK. 211
with salt and pepper and let it boil up once ; add a cup
of whipped cream before serving, if you have it. Three
cupfuls of milk may be used instead of cream. Squares
of bread to serve with above : Cut the bread in little
squares and frv in hot lard until just browned. A little
salt may be used if desired. Mes. R. B. Clarke.
GREEN PEA 80UP— No. 2.
One can of green peas warmed and rubbed through
a puree strainer ; when nearly all rubbed through, pour
one pint of hot milk through the strainer, to rinse
off every part of the pulp. Put the pulp and milk on
to boil, add more milk and cream if you have it, until
you have the proper consistency, which will be about
like cream; when boiling, thicken with one table-
spoonful of butter, one-half tablespoonful of salt, one
scant teaspoonful of sugar and a dash of white pepper.
Serve with buttered crackers which have been browned
in the oven.
MUTTON BROTH.
Allow a quart of water to each pound of meat and
bone; break the bones and cut the meat into small
pieces ; cover with cold water, and heat slowly ; add
salt, pepper and a little turnip (and onion, if you like
it) ; simmer until the meat is in shreds. Strain it, and
when cool, take off the fat. To one quart of the broth,
allow two tablespoon fuls of rice, washed and soaked
half an hour. When the broth is boiling, add the rice.
Simmer until the rice is cooked, and serve at once,
while hot. English.
212 THE GOOD CHEER COOK BOOK.
NOODLES FOE SOUP— No. 1.
To one beaten egg, add as much flour as it will
absorb, a little salt, and roll tliem as a wafer. Leave to
dry three hours. Dust lightly with flour ; roll over
into a large roll, slice thin from the ends. Shake out
loosely ; put in the boiling soup, and boil rapidly ten
minutes. Mrs. Wm. Squires.
NOODLES FOE SOUP— No. 2.
For every egg, one tablespoonful of milk, and a
little salt ; work all the flour into it that you possibly
can ; roll out ; spread with flour ; roll " over and over,"
and cut down in rings. Mrs. R. F. Wilson,
Eau Claire, Wis.
OYSTEE SOUP.
One quart of oysters, one ditto sweet milk, one-
fourth pound of butter. Set the milk on the stove, and
let it come to a boil. After the oysters are cooked, add
two tablespoonfuls of grated cracker ; pepper and salt
to taste. It is better if you use cream instead of the
milk. Mrs. L. H. Gushing.
ONE DAY SOUP.
Half a can of tomatoes, five or six cold boiled or
baked potatoes, half an onion, one stalk of celery, or a
few celery tops. Boil all together until the vegetables
are very soft. Put through a colander, add pepper and
salt, and a pinch of sugar. Just before serving, pour
in one cup of hot milk with a pinch of soda dissolved
in it ; sift over the top a few very dry bread crumbs.
English Cook Book.
THE GOOD CHEER COOK BOOK. 213
PEA SOUP -No. 1.
Two cupfuls of peas soaked over night in cold water ;
put into three quarts of cold water and set on the stove
to boil ; add one small bay leaf, four onions cut fine,
and fried in one-half a cupful of butter ; salt and pep-
per to taste, and let it boil until well done. A little
celery may be added if desired.
Mrs. a. B. LaRocque.
PEA SOUP— No. 2.
Boil a piece of the shank of beef until it is tender ;
have ready one pint of split peas which have been
thoroughly cooked, mashed and put through a colan-
der ; add them to the soup with two onions, sliced, one-
half a teaspoonful of celery seed ; salt and pepper to
taste. Boil all together for three-fourths of an hour.
PEA SOUP (Split Peas).
Four pounds of meat, one of split peas, four quarts
of water. Boil together three or four hours adding
more water if necessary. Season and strain for the
table.
STOCK FOR SOUP— No. 1.
Take fresh, juicy, lean meat (bones and meat of
about equal weight), put into cold water in the
proportion of two half pints to each pound, salt
slightly and set on the stove ; do not allow to boil for
the first half hour ; simmer slowly, partly covered for
four or five hours. Season at the last moment ; when
the soup is cold, remove the fat ; the stock underneath
will form a jelly, and in cool weather will keep a week.
'2U THE GOOD CHEER COOK BOOK.
Chicken or turkey bones will add to the delicacy of the
soup. Good soup can also be made by using the trim-
mings of fresh meat, bits of cold cooked beef, or the
bones of any meat or fowl. Just before dinner each
day, it is only necessary to cut off some of the jelly
and heat it ; it is ver}'' good with nothing additional,
but one can have a change, by adding different flavor-
ings, such as macaroni, vermicelli, tomatoes, or some
other vegetable.
STOCK FOE SOUP— No. 2.
Three pounds of thin rib beef, one-half pound of
liver ; put on to cook w'ith cold water. Let it come to
a boiling point and skim very thoroughly ; add salt ;
let it boil up gently, and skim again. Add one carrot,
one turnip, a small piece of cabbage, one large onion
(stick into it three or four cloves), one small bay leaf.
Boil slowly until the meat is well done. Strain and
put away for use. Anj^ kind of soup can be made from
this stock. Mrs. A. B. LaRocque.
SOUP STOCK (Browii).— No. 3.
Six pounds hind shin of beef, six quarts of cold
water, ten whole cloves, ten whole pepper corns, a bou-
quet of herbs, one large tablespoonful of salt, three small
onions, one carrot, one turnip, two stalks of celery, two
sprigs of parsley. Wipe, and cut the meat and bones
into small pieces. Put the marrow bones, half the meat
and the cold water into the kettle. Soak half an hour
before heating ; add the herbs and spices ; brown the
onions and the remainder of the meat, and add them
to the stock ; then the vegetables chopped fine. Sim-
THE GOOD CHEEK COOK BOOK. 215
mer six or seven hours, and strain. This stock is good
in tomato soup, or any kind you choose to use it for.
Old Housekeeper.
soup a la julienne.
Three tablespoonfuls of butter, three sHces of salt
pork cut in small squares. Put these ingredients in a
kettle with two tablespoonfuls of nicely browned flour
(be careful not to burn the flour in browning) ; add
three quarts of boiling water, two carrots, four potatoes,
a large turnip, a small piece of cabbage and two
onions — all chopped or cut fine. Season with a little
celery, parsley, a bay leaf, salt, black pepper, a pinch of
cayenne and a small piece of garlic. Cook all together
for two hours and a half with a slow fire. Any kind of
meat broth or gravey may be added if desired, but it is
good without. Mrs. A. B. LaUocque.
TURKEY SOUP.
Take the carcase of the turkey, leaving what dress-
ing adheres to the bones, add three quarts of water and
boil down to two; then strain carefull}'', leaving the
soup to cool over night. When cool skim off the fat.
While warming add one teaspoonful of cinnamon, one-
half ditto of cloves and allspice, one-quarter ditto mace,
and sufficient browned fiour to thicken a little. Just
before serving add a sliced lemon and a hard boiled
egg cut into small pieces. Old Housekeeper.
TURTLE SOUP.
Turn the turtle on his back, cut off the head so
that the blood will all run out. Let it remain over
216 7^HE GOOD CHEER COOK BOOK.
night. Lay it on its back again, open it on the sides,
take all tlie meat and eggs out and let them lay in
water twenty-four hours. To make the soup : Boil the
turtle meat in salt and water ; when about half cooked
take out and put away to cool. Add to the broth two
slices of salt pork cut in small pieces, two tablespoonfuls
of flour, two of butter (browned nicely), one small bay
leaf, three cloves, one onion (cut fine), a little pepper,
nutmeg and parsley, the yolks of six hard boiled eggs
(whole), a little lemon juice, cayenne, black pepper and
salt. Cut the turtle meat in small squares and put in
the broth again, boil until well done. Five minutes
before serving add one can of mushrooms and a glass
of sherry wine. Calf's head may be used in place of
the turtle. Mrs. A. B. LaRocque.
TOMATO SOUP— No. 1.
One can of tomatoes cooked half an hour with a
teaspoonful of sugar and soda the size of a pea. Put
this through a fine sieve and add one pint of soup
stock, which has been strained. Stick three or four
cloves into half a large onion ; brown this in two table-
spoonfuls of butter ; add this to the soup and boil one
hour. Skim out the onion and cloves. Thicken with
a tablespoon ful of flour ; boil five minutes or more after
the thickening is in the soup. Put diamonds or little
squares of buttered bread browned in the oven, in the
bottom of your soup-tureen with a cupful of whipped
cream ; pour the soup over and serve.
Mrs. Wm. O'Neil.
THE GOOD CHEEK COOK BOOK. 217
TOMATO SOUP— Xo. 2.
Cut two carrots, two onions and three ounces of salt
pork into small pieces ; add a sprig of parsley and fry
slowly for fifteen minutes in three ounces of butter.
Put in three tablespoonfuls of flour ; mix well ; add
this to two cans of tomatoes and two quarts of veal
broth ; season with salt and pepper. Cook slowly for
one hour. Pass through a sieve ; boil again ; add two
ounces of butter, a little fine sugar, and serve with small
squares of bread fried in butter.
Mrs. a. J. McGiLVRAY.
TOMATO SOUP— No. 3.
One can of tomatoes, one and one-half quarts of
milk, one small teaspoonful of soda, flour to thicken,
butter, pepper and salt to taste ; put the milk on the
stove and when boiling, thicken ; at the same time have
the tomatoes cooking with a little water added to them ;
season them, add a little butter and just before serving
add a very small teaspoonful of soda to the tomatoes ;
pour quickly into the milk and strain while it is effer-
vescing. Mrs. Frank Rotch,
Bucoda, Wash. T.
TOMATO SOUP— No. 4
Cook tomatoes in usual manner ; when well cooked,
add one-half teaspoonful of soda; stir well; then pour
in one quart of new milk and let boil. Season same as
oyster soup, J. R. Congdon.
TOMATO SOUP— No. 5.
One quart of tomatoes, one quart of milk, heated in
218
THE GOOD CHEER COOK BOOK.
separate dishes ; when tomatoes come to a boil, add
one-half a teaspoonful of soda and stir well ; skim and
strain. Season with butter, pepper and salt to taste;
when ready to serve, add the heated milk to tomatoes.
Mrs. a. Hoffman.
MEMORANDA. 219
220 MEMORANDA.
MEMORANDA. 221
222 MEMORANDA.
Master, I marvel liow the Fishes live in the sea.
—Pericles.
FRESH FISH, SALT FISH, OYSTERS, ETC.
After cleaning a fish be sure to wipe it dr}^ particu-
larly if you intend to broil it. Broil on a greased wire
broiler over clear coals, the fleshy side first, as the skin
side burns easily. In soaking salt fish, soak in sour
milk, skin side up, so that the salt may soak away from
the fish. In baking a fish use as little moisture as
possible and the fish will be dr}^ and flake off" in nice
layers. To fry oysters successfully, have them dry
before you begin operations. Drain, and lay on a cloth,
with another cloth over them, to absorb moisture. Fry
your fish in hot salt pork fat, if you want to have them
delicious.
BAKED FISH.
Rub the fish inside and out with salt and pepper.
Make a dry dressing of bread crumbs and seasoning the
same as you would for poultry ; stuff" the fish and sew it
up. Cut gashes two inches apart and lay in slices of
salt pork. Dredge it w4th flour ; put in a dripper with
meat drippings or butter and a little water. Bake from
one to two hours, according to size of fish.
Sauce. — One-half cupful of butter, yolks of two
eggs, juice of half a lemon, saltspoonful of salt, one-
224 THE GOOD CHEEK COOK BOOK.
quarter saltspoonful of cayenne pepper, two small cup-
fuls of boiling water. Cook about five minutes, or until
a little thicker than cream. Pour around fish and
send to table. Mrs. Walrath,
Cooking School.
BAKED MUSKALLONCtE.
Clean the fish nicely, leaving on both head and tail;
wash it well in salted water, and wipe the inside very
dry with a coarse towel. Make a dressing of dry bread
crumbs, little pieces of butter, pepper, salt and chopped
onions. Fill the fish as full as you can stuff it ; sew it
up. Put a few thin slices of salt pork over the top ;
place in a dripper, with a little water, and bake in the
oven slowly until thoroughly cooked through. Add a
very little water occasionally, to keep it from burning,
but when it is ready to take from the fire, have it dry.
This fish makes a very tempting appearance served on
a large platter. "Saints' Rest,"
Long Lake, Wis.
BOILED MUSKALLONCtE.
Clean and dry your fish thoroughly. Sew it up in
a cloth, and boil in salted water until psrfectly cooked.
Roll it out on a large platter; cover the top with rings
of hard boiled eggs. Serve with drawn butter, into
which hard boiled eggs have been sliced.
"Saints' Rest,"
Long Lake, Wis.
broiled oysters.
Dry large select oysters on a cloth ; then broil on a
THE GOOD CHEER COOK BOOK. 225
greased wire broiler for a minute ; have a little melted
butter, pepper and salt ready ; pour over and serve.
F. B. G.
BROOK TROUT.
Salt and pepper the fish inside and out (after they
have been wiped very dry). Fry nice slices of salt
pork; when crisp, take from the pan; keep hot to
garnish your fish platter. Roll the trout in flour or
corn meal, and fry in the hot pork fat until thoroughly
cooked through and of a deep brown color. Put on a
hot platter, with the slices of pork on the outer edge.
Mrs. Geo. C. Ginty.
CLAM CHOWDER— No. 1.
Wash fifty clams thoroughly, and put in a kettle
with a dipper of water. Boil enough to open ; save the
brine ; cut the heads off the clams and chop fine ; fry
to a nice brown a slice of salt pork cut up in little
pieces. To a dipper of water add one and one-half bowl-
fuls of sliced potatoes, one and one-half good-sized
onions, pepper and salt. Let boil until tender; add a
little more water, if needed ; then add the clams and
liquor, one cupful of milk, the fried pork, and two pow-
dered crackers; put the clams in before stirring the
potatoes; take out the pieces of pork before serving.
After all the ingredients are in, let it boil up once.
Mrs. Hiram Allen,
New Jersey.
CLAM CHOWDER— No. 2.
The clams used for this chowder should be " Soft
Shell" or " Slim Necks " (never use " Quahaugs "). The
22(3 THE GOOD CHEEK COOK BOOK.
proper kind are put up in cans on the coast of Maine,
and may be purchased at any first-class grocery store.
Of course, clams in the shell are better, but these serve
the purpose nicely. Pare and slice thin one dozen fair-
sized potatoes ; slice thin one pound of clean salt pork
and place in an iron kettle over the fire until the fat is
drawn ; remove the scraps ; to the fat add a layer of
sliced potatoes, then one of clams, and one onion, chopped
fine; when all are in, add one pint of water, salt and
pepper. Boil until the potatoes are cooked ; then add
one quart of milk and one-half a dozen common
crackers split. Let this come a boil. Remove and
serve. One can of clams will be sufficient.
J. H. Grafton,
Winona, Minn.
CODFISH (Baked).
Soak one pint of codfish picked up into shreds.
After it has soaked a few hours, simmer it on the. stove
until tender; drain off the water, make the fish as dry
as possible, and add to it one pint of mashed potatoes,
three eggs, well beaten, one pint of milk, a good lump
of butter. Mix all together, and bake three-quarters of
an hour. Mrs. Daisy Grossman.
CODFISH balls.
Take a large bowlful of picked up codfish which has
simmered on the stove until perfectly tender, drain it
very dry with your hands, or press with the back of an
iron spoon ; put this into a bowlful and a half of hot
mashed potatoes ; add one Q,g^ (not beaten), a piece of
butter size of a small egg, pepper and salt, if it requires
THE GOOD CHEEK COOK BOOK. 227
it ; mix up well, and roll into egg-shaped balls. Just
before you fry, roll in flour ; have your lard very hot
and as much as you would to fry cakes ; they will come
to the top (if the lard is good), when you can roll them
over with a fork to brown on the other side ; drain as
you take them out, so the}' will not be greasy.
Mrs. Geo. C. Ginty.
codfish in cream.
Pick the fish up fine, and let it simmer on the back
of the stove two or three hours; pour off the water;
add milk, a piece of butter, a couple of eggs well beaten,
and a little flour stirred up in cold milk ; stir until the
proper thickness, and serve with rings of hard boiled
egg over the top (use cream instead of milk, if you
have it, and not quite so much butter).
Mrs. L. C. Stanley.
cream loaf oysters.
One loaf of bread, two tablespoon fuls of butter, one
quart of cream, three tablespoonfuls of flour, one-half
cupful of cold milk, three pints of oysters. Bake a loaf
oi bread in a round two-quart basin ; when two or three
days old cut out the heart of the bread, being careful
not to break the crust. Rub the crumbs fine, and dry
them for a few minutes in the oven. Fry three cup-
fuls of them in two tablespoonfuls of butter. As soon
as they begin to look golden or crisp, they are done (it
takes about two minutes over a hot fire, stirring all the
time). Put one quart of cream to boil ; when it boils,
stir in three tablespoonfuls of flour, which has been
mixed with the cold milk. Cook eight minutes; season
228 THE GOOD CHEER COOK BOOK.
well with salt and pepper. Put a layer of sauce into
the loaf from which you took the crumbs, then a layer
of oysters, pepper and salt ; then another layer of sauce
and one of fried crumbs; continue this until the loaf is
nearly full. Have the last layer a thick one of crumbs.
Bake slowly half an hour. Garnish your dish around
the loaf with celery sprigs and send to table.
Mks. Grundy.
ceea:v[ oysters.
Put one quart of cream and fifty oysters in separate
kettles to heat (oysters in their own liquor). Let them
come to a boil ; when sufficiently cooked, skim ; take
out of the liquid and keep hot. Put cream and liquid
together; season to taste, and thicken with powdered
cracker; when sufficiently thick, stir in oysters, and
serve at once. Mrs. A. Hoffman.
FISH A LA CREAME.
In this case you make the sauce first, or while your
fish is boiling.
Cream Sauce. — One pint of hot cream, one heaping
tablespoonful of butter, one heaping tablespoonful of
flour, one-half teaspoonful of salt, one-half saltspoonful
of pepper ; heat the cream over hot water ; put the but-
ter in a granite saucepan, and stir until it melts and
bubbles (do not brown it); add the dry flour and stir
quickly, until well mixed ; add one-third of the cream ;
let it boil, and stir in the rest of the cream gradually,
to have it perfectly smooth ; then add salt and pepper.
While you are making this sauce, have a white fish,
weighing about four pounds, boiling or steaming until
THE GOOD CHEER COOK BOOK. 229
tender. Remove all the bones, and pick the fish up in
small pieces. Take a platter, from whicli the fish is to
be served, place on it first a layer of fish (salt and
pepper it), then a layer of the cream sauce, until all the
fish and sauce are used. Spread over the top a cupful
of cracker crumbs, moistened with butter. Pin a strip
of wet muslin around the edge of your platter ; set in a
dripper of hot water, and bake until slightly brown.
Mrs. Walrath,
Cooking School.
FRIED OYSTERS— No. 1.
Wash the oysters, drain and season with salt and
pepper; let them dry between two layers of cloth ; beat
the eggs in which you dip them ; then roll them in
cracker crumbs, and fry in hot lard or half lard and
half butter; drain them as you take them out. If you
have but a few to fry, roll them twice in the q^^^ and
cracker; always have your cracker crumbs seasoned.
If you have a large company to partake of the oysters,
you can fry them the day before you need them ; have
them in large dripping pans and put them in a vtry hot
oven a few minutes before you serve. No one would
know that they were not fried just before serving.
Mrs. Geo. C. Ginty.
FRIED OYSTERS— No. 2.
Use the largest and best oysters ; lay them in rows
upon a clean cloth and press another upon them to
absorb the moisture ; have ready several beaten eggs,
and in another dish some rolled crackers with pepper
and salt. Heat enough butter in the frying-pan to
230 J HE GOOD CHEER COOK BOOK.
entirely cover the oysters ; dip the oysters first into but-
ter, then into the cracker, rolling them over that they
roay be well covered ; drop into the frying-pan and fry
quickly to a light brown. Serve warm. I always boil
my cooking butter and let it cool before using.
Mrs. C. p. Barker.
MACKEREL (Salt) BROILED.
Soak in sour milk twenty-four hours, %ldn side up,
and, after drying thoroughly, broil over a good bed of
coals on a wire broiler. Spread butter over the top and
set in the oven a minute for the butter to melt — or melt
the butter and pour over the fish.
OYSTER CREAM.
Take a quart of milk, let it come to a boil, then drop
in one pint of solid meat oysters, salt and pepper, stir
gently until hot, but don't boil. Skim out the oysters
into a hot earthen dish. Have ready one teacupful of
oyster crackers, rolled, sifted and mixed with the yolks
of three well-beaten eggs and just cold milk enough to
stir smooth ; stir this into the milk with half cupful of
butter, let it simmer and last of all stir in the whites of
the three eggs beaten to a stiff froth. Place three or
four oysters in each cup and fill a little more than half
full of the cream. Serve as first course at a lunch »
with a slice of bread.
Mrs. Hannah Irwin,
Green Bay, Wis.
oyster fritters.
Make a batter of the yolks of two eggs beaten well,
THE GOOD CHEEK COOK BOOK. 231
half a cupful of milk or water, one tablespoon ful of
olive oil, a good pinch of salt and one cupful of flour or
more (have it almost as stiff as a drop batter) ; when
ready to use add the whites of the eggs beaten to a stiff
froth. Boil the oysters until the liquor flows freely.
Drain very dry. Use the liquor (if you like the fish
taste) as part of the fluid for the batter. Dip each
oyster in the batter and fry until brown in hot lard, or
take two oysters to each fritter, as you may like them
large.
OYSTER ROYAL.
One pint of new milk, a piece of butter the size of a
large egg, pepper and salt to taste ; put three pints of
oysters without their liquor in this, let it boil and
thicken it with two tablespoonfuls of fiour. Serve on
toast.
PICKLED OYSTERS.
Cook a quart of oysters in their own liquor until
plump or swelled ; skim out the oysters, add to the
liquor one-half cupful of good cider vinegar ; when it
boils up skim it and add eight whole pepper corns,
eight allspice berries, eight cloves, a pinch of cayenne
pepper and a teaspoonful of salt. Boil six minutes;
pour over the oysters, and when cool seal up in glass
jars. Keep in a cool dark place. They will keep a
couple of weeks. Mrs. Geo. C. Ginty.
SCALLOPED OYSTERS.
Roll fine a dozen crackers ; have ready butter,
pepper, salt and oysters ; grease a shallow dish with
232 THE GOOD CHEEK COOK BOOK.
butter, sprinkle iti a layer of cracker crumbs, then a
layer of oysters, salt, pepper, and small pieces of good
butter; repeat this until your dish is filled having the
last layer crumbs; wet with a liiih oyster juice or
cream fraost of these dishes are spoiled by being wet or
mushy). Bake half an hour.
SCALLOPED SALMON.
One can of salmon, drain all the juice or oil from it
and mince fine ; one-half cupful of bread crumbs, one
cupful of milk, boiled ; mix a tablespoonful of flour
and two of butter together; paur the boiling milk over
this and mike a paste stirring so that it will be
smooth ; pour this over the salmon which should be in a
shallow dish. Shake the bread crumbs over the top
and bake in a moderate oven three quarters of an hour.
Mrs. Wm. O'Niel.
TURBOT.
Boil whitefish about fifteen minutes, pick the meat
up quite fine.
Dressing. — One quart of sweet milk boil and add
one-fourth pound of butter, salt, pepper and a few celery
or parsley leaves chopped fine ; thicken with flour to
consistency of thick cream ; put in buttered dish a layer
of fish, then one of the dressing ; repeat until the dish
is full; cover top layer with rolled crackers and bake
half an hour. Mrs. Will Tallmadge.
WHITEFISH (Broiled).
Clean and wipe very dry; cut down lengthwise
close to the back-bone so that you may lay the fish flat
THE GOOD CHEER COOK BOOK. 233
on the broiler ; broil on a wire broiler moving up and
down often, that the fish may not burn ; have melted
butter, pepper and salt ready to pour over the top.
Serve at once. Always broil the flesh side first, the skin
side just enough to crisp it ; garnish your dish with
slices of broiled salt pork. Mrs. Geo. C. Ginty.
234 MEMORANDA.
MEMORANDA. 235
236 MEMORANDA.
MEMORANDA. 237
238 MEMORANDA.
Some hae meat that canna eat,
And some would eat that want it ;
But we hae meat, and we can eat,
Sae let the Lord be thankit,
— Burns.
MEATS AND POULTRY.
Use dry dressing for all poultry, fowls and game.
Bread crumbs rubbed fine (chopping the crusts), season
with salt, pepper and savory, onions, sage or anything
you like, put little pieces of butter through the crumbs
as you use them. The juices from the fowl will moisten
the dressing sufficiently and it will not taste like paste.
When you broil or fry salt pork, take it from the
broiler or frying pan and dip it in sweet milk, return to
the fire, repeat this occasionally until the pork is done.
It makes it very sweet and delicate.
We have not given the usual receipts in this depart-
ment, but a few choice dishes, a little out of the general
order of things, taking it for granted that our readers
can roast, broil, bake, stew and fry in the usual conven-
tional manner.
A NICE "PICK-UP."
Chop cold meat fine ; half fill a pudding-dish with
boiled maccaroni, also chopped ; lay the meat next ; pour
over it a cupful of drawn butter mixed with one-half
240 THE GOOD CHEER COOK BOOK.
cupful of strained tomato juice ; strew with bread crumbs
and bake. Rice may be substituted for maccaroni.
BEEF LOAF.
Four pounds of raw beef, three-fourths pound of salt
pork, chopped fine, three-fourths cupful of crackers,
crushed fine, two eggs, four and one-half teaspoonfuls
of salt, four teaspoonfuls of pepper, one tablespoonful of
butter, three tablespoonfuls of milk. Work the mixture
up well in a chopping tray, pack in a mold or pan, set
in a dripping pan of hot water, bake one and one-quarter
hours. Keep the pan full of boiling water.
Mrs. W. E. Tallmadge.
beefsteak loaf.
Three pounds of round steak, chopped fine ; eleven
soda crackers, rolled fine; six eggs, well beaten ; butter
the size of two eggs, salt, pepper and savory to taste ;
rub all together ; bake in a loaf or bar one and one-half
hours. Make the day before you want it as it cuts
down better in thin slices. Mrs. G. C. Ginty.
BEEFSTEAK PUDDING.
0]ie and one-half pounds of juicy round steak, cut
in square pieces, take out all gristle and skin, leave a
little fat, season highly with pepper and salt, make a
suet crust, grease a quart bowl, roll the crust one-half
an inch thick, lay in the bowl ; in this put your meat ;
when full, pour in one-half cupful of water, lay the
paste all over the top, leaving no cracks through which
the gravy can boil out ; tie in a floured cloth ; boil two
hours constantlv; when done remove the cloth, run
THE GOOD CHEER COOK BOOK. 241
a thin knife around the edge, and turn on a hot dish
carefully.
Suet Paste. — Chop one-half pound of the best suet
ver}^ fine ; remove the fibers ; rub the suet into one
pound of flour; add one teaspoonful of salt and mix it
with one-half pint of ice water; roll, put on a little
butter in flakes, rolling it in as usual. Some add one
teaspoonful of baking powder.
Mrs. M. Harvey,
Hamilton, Ont.
BOILED COENED BEEF.
Soak over night if very salt, but if properly corned
this is not necessary. Put in your kettle and cover
well with hot water ; let it boil gently on the back of the
stove, three hours to eight pounds of meat; be sure and
not let it boil fast, as it hardens the meat.
BOILED DINNER.
Boil a piece of corned-beef and a small piece of salt
pork, one hour ; change the water and boil again ; add
one chicken, give the chicken two hours to boil if old,
and one if young; put your vegetables in the same pot,
giving each kind the time they require ; when done put
the beef, pork and chicken on a platter and lay the
vegetables around them . This makes a delicious dinner.
BOILED LEG OF MUTTON.
One tablespoonful of butter, one teaspoonful of
onion juice ; put mutton in kettle, and cook ten
minutes over a hot fire, in the butter and onion juice,
turning frequently ; then cover with hot water ; put in
242 THE GOOD CHEEK COOK BOOK.
slice of lemon, pepper and salt; cook two and one-half
hours; serve with one cupful of tomato juice, teaspoon-
ful of butter, teaspoonful of flour, tablespoonful of vine-
gar, salt and pepper. Mks. L. J. Rusk.
BROILED BEEFSTEAK AND MAITEE BUTTEE.
Lay a thick tender steak upon a gridiron well
greased with butter, over hot coals ; sear on one side,
turn immediately and sear the other, and finish cook-
ing, turning often. Spread on the hot beef steak a
maitre sauce found in catchups and sauces in this book.
CHICKEN GELATINE.
Boil one chicken in a small quantity of water until
tender, take it up and strain the liquor ; add to the
liquor one-third package of gelatine ; after it is all dis-
solved, put in the meat, not chopped, but picked up ;
let it boil up ; season with salt, a little pepper, and turn
into a mold to cool.
CHICKEN PIE.
Joint the chicken, put in a kettle, cover with water,
and boil until tender, then cut in small pieces, removing
the bones, line a dish with pastry, made of six cupfuls of
flour, one of lard, one cupful of water and one-half
teaspoonful of salt; sprinkle some flour over the bottom
crust ; place in the chicken ; sprinkle salt, pepjxn- and
more flour over the top of chicken, also bits of butter ;
pour as much gravy as necessary over the whole ; then
spread on the remainder of the crust; put bits of butter
over the top and bake one-half hour.
Mrs. Wm. Maktin.
THE GOOD CHEER COOK BOOK. 243
CORNED LEG OF MUTTON.
Have your butcher put a leg of mutton in brine,
for three days ; then boil until well done. This sliced
cold, is very good for supper or lunch.
DEVILED HAM.
I pint of ham, chopped very fine, yolks of four hard
boiled eggs; rub smooth as possible, with one-half cup-
ful of olive oil or butter ; pepper and mustard to taste ;
mix thoroughly with ham until it forms a paste, with
two-thirds cupful of vinegar. Nice for sandwiches.
DEVILED VEAL.
Thick part of a leg of veal chopped fine, two slices
of salt pork chopped fine, two slices of bread crumbed,
three eggs, one pint of milk, pepper and salt. Bake two
and one-half hours ; serve cold, cut in slices.
Miss Marietta J. Gary,
Binghamton, N. Y.
ENGLISH HUNTER- S BEEF.
A round of beef, twenty pounds from the hind-quar-
ter. Place in large wooden bowl,one and one-half pound.s
brown sugar, one pound salt, one ounce cinnamon, one
ounce allspice, one ounce cloves, one ounce nutmeg,
and one ounce saltpetre. Rub these ingredients into
the meat and let it stand for three weeks, turning the
meat every second day in the mixture. Wipe all
spices off' place in a deep dripper, cover closely with
paste made of flour and water, and bake in the oven
four or five hours. Mrs. E. Pattgn.
244 THE GOOD CHEER COOK BOOK.
ENGLISH POT PIE OF BEEF.
Take nearly two pounds of round stake, cut into
finger lengths, flour lightly, put a three-quart iron
sauce pan on the stove, when hot, drop in fat of steak.
then the meat, let it fry very quickly, then peel medium
sized carrot, onion and turnip, cut in small, regular
sized pieces, drop them in sauce pan, stir around quickly
and pour over two cupfuls of boiling water, season with
teaspoonful of salt, one- fourth teaspoonful of pepper,
cover tight, when it comes to the boil, set back on the
stove and let simmer nearly two hours, then take a tea-
cnpful of fine chopped suet, two scant cupfuls of flour, a
level teaspoonful of salt, mix lightly in a bowl, make a
hole in the center and pour in half a cupful of cold
water, and mix with a knife, adding a few drops of
water, to bind the crumbs, roll out quickly, an inch
thick, and a little larger than lid of sauce pan, taste
your gravy, to see if seasoned enough, lay the dough
on top of meat and vegetables, place on the hottest part
of stove a minute, then let simmer one hour; when
done cut the crust like pie, and lay around the meat.
Do not let it stop simmering or the crust will be heavy.
Mrs. Bishop,
New Jersey.
FRESH MEAT GRIDDLES.
Chop bits of any cold roast meat ; season with pepper
and salt ; make a griddle batter ; put a spoonful on a
well-buttered griddle ; then a spoonful of the chopped
meat, and on this, another spoonful of the batter. When
THE GOOD CHEEK COOK BOOK. 245
cooked on one side, turn ; when done, send to the table
hot. They are nice for breakfast or lunch.
Mrs. L. H. Gushing.
FBICASSEED CHICKEN.
Cut up chicken ; put on to boil in a little water ;
season with salt and pepper ; cook till tender, taking
care it does not boil dry, when done, pour on one pint
of thick sweet cream, place in a hot dish, and serve.
Mrs. F. M. Bitzzle.
FRITTADILLA.
One pint finely chopped roast beef, or scraps of cold
meat of different kinds, one pint dry bread crumbs, one
tablespoonful of onion, chopped fine ; soak bread crumbs
in water, and squeeze dry in a cloth ; put a tablespoon-
ful of butter in a spider ; melt it ; then put the onions
in it two or three minutes ; then put in bread crumbs
and meat. Heat all through, and mix all together,
with two well-beaten eggs. Make into little cakes ; fry
in butter till brown. Mrs. L. S. Searles,
Stillwater, Minn.
HAMBURG STEAK.
One pound chopped lean steak, yolk of one egg two
oyster crackers, pepper and salt to taste ; fry with a
tablespoonful of butter and three drops of onion juice,
to be made into little flat cakes before frying.
KIDNEY STEW.
Soak the kidneys two or three hours in salt and
water, then stew till tender; slice very thin in small
'246 THE GOOD CHEER COOK BOOK.
pieces, and put in a stew pan, with three tablespoonfuls
of butter, dredge in two tablespoonfuls of flour, then
add one cupful of sw^eet cream and one cupful of the
soup it was boiled in (strained) and chop or slice in
small pieces one hard boiled egg and add with two
tablespoonfuls of sherry wine. Serve. Use only the
best part of the kidney. Mrs. Wm. O'Niel.
MEAT PIE.
Cut cold roast beef or veal in small pieces, an inch
in size; put into stew-pan ; cover with water; add good-
sized piece butter, one large onion cut fine ; season with
pepper and salt ; boil until onion is tender ; thicken
the gravy with flour.
Paste for Meat Pie. — Make the same as for baking-
powder biscuit, except adding more butter.
Mrs. L. H. Gushing.
.mock goose.
I'ake two pounds of round steak, pound well, lay
on table ; take small bowl of cold mashed potatoes, a
small onion chopped very fine, pepper, salt, and a
sprinkle of sage, and a small piece of butter: mix well
together, spread on steak ; roll it up and fasten firm
with string or skewers; put small pieces of salt pork
around it and a little butter ; keep well basted, and
bake two hours ; serve with nice brown gravy.
Mrs. J. Kyle.
MOCK SWEET BREADS.
One pound of uncooked lean veal ; cook in salted
water, with slice of onion ; then put it into cold water
THE GOOD CHEER COOK BOOK 247
to whiten it; make one cupful of white sauce (found in
catchups and sauces in this book) ; season with salt,
pepper nnd celery salt ; put the veal and one-half cupful
of mushrooms into the sauce ; heat over boiling water ;
cut the mushrooms into quarters ; take from fire wlien
heated; add one teaspoonful of lemon juice and one
well-beaten egg; garnish with potato.
MUTTON PIES.
A little more than one pound of lean mutton cut
into small pieces; put into basin and sprinkle over it
one teaspoonful salt, three-fourths teaspoonful of pep-
per, and one-half teacupful of water, mix thoroughly.
Paste. — One-fourth pound suet chopped fine, three-
fourths teacupful of milk, put on to boil with the suet,
add pinch of salt and good three-fourths pound flour,
when milk and suet have boiled, .strain over flour and
mix by hand, roll in thin pieces the thickness of your
hand, press on the sides of a circular tin about three
inches in diameter, fill with the meat, cover with a
circular piece of the paste with a small hole cut in tlie
center, brush over with milk and bake half an hour.
Miss Christie McDougall.
oyster dressing for turkey- or chicken.
Place a quantity of stale bread crumbs in the oven ;
when brown and crisp place on bread board ; roll fine
with rolling-pin : add to the crumbs one pint of oysters,
one-half cupful of butter, salt and pepper ; a little sage
may be used, or a small onion.
Mrs. Hiram Allen,
New York.
248 THE GOOD CHEER COOK BOOK.
PORK AND BEANS.
One quart of beans, one pound of salt pork, one
tablespoonful of molasses, one of salt, one teaspoonful
of mustard, one-quarter teaspoonful of soda ; soak the
beans over night, in the morning rinse in cold water,
put on to boil in cold water with the pork ; let them
boil fifteen minutes ; take from the fire and drain the
beans in a colander ; rinse again in cold water ; put
the pork in a dish with the beans read}^ for baking and
mix the molasses, salt, mustard and soda with a quart
of boiling water and pour over them ; bake ten hours ;
add boiling water when required. This sounds like a
great undertaking, but is not when one is about the
kitchen, and they are so nice that it pays to use this
receipt. Mrs. J. C. Outhwaite,
Depere, Wis.
POTTED LIVER.
Boil beef and any kind of liver, until you can run a
straw through it; remove all bits of fat and sinews;
chop very fine. Then melt as much good butter as you
can spare ; spices to taste ; pepper and salt. Pour hot
over the liver; mix thoroughly together ; put in jar.
This will keep a long time, and makes good sand-
wiches. jMrs. M. Harvey,
Hamilton, Ont.
PRESSED CHICKEN.
Two chickens boiled in as little water as possible
until tender : pick the meat from the bones, then put it
back into the kettle, adding plenty of butter, pepper and
salt; heat it thoroughly; slice hard boiled egg and
THE GOOD CHEER COOK BOOK. 249
place in the bottom of a dish ; pour it in hot, and place
a weight upon it and put it away to cool.
PEESSED MEAT.
Boil a piece of fresh mutton, beef or veal, until per-
fectly tender ; take out the bones and gristle ; chop
fine; add salt and pepper; if very lean add butter.
Pack it solid while warm, and slice when cold.
Mrs. L. H. Gushing.
eoart goose oe duck.
Remove all the fat possible ; wash, and dry with a
cloth the inside of the fowl for the dressing ; take cold
mashed potatoes, a little onion chopped very tine, a
sprinkling of sage, pepper, salt and a little butter ; mix
well together ; stuff the inside, and also at the neck of
the goose or duck ; sew all firmly up and tie in shape ;
roast slowly for two or three hours, basting and turning
often. Have the giblets stewed tender, chopped fine,
and put in gravy. The fowls must be a rich brown
and juicy. Mrs. E. Patton.
EOAST SIELOIN.
" There is one instant in the existence of roast sirloin
when it is fit food for men, before which it is suited to
carniverous beasts and after which it should be
relegated to the mugwumps ; when the outside is crisp,
and brown, and well done, and the inside is juicy, and
red, and rare, the whole being as hot as a Puritan's
holy rage at Anabaptists, and tender as his conscience.
For this instant the roast is an epic ; before, it is tradi-
tion, and after, it is prose." Old Receipt.
•250 THE GOOD CHEER COOK BOOK.
EOAST VEAL AND TONGUE.
Take a small leg of veal ; remove the large bones ;
place a small pickled tongue, that has been boiled and
skinned, in the space left by the removal of the bone;
fasten firmly with skewers ; put salt and pepper on top,
and a thin slice of salt pork ; roast two hours in oven ;
slice horizontally when cold. Mrs. J. Kyle.
ROLLED BEAFSTEAK.
Take a slice of round steak an inch thick ; pound
well ; season with salt and pepper ; then spread a
dressing, the same as for turkey, on the top ; roll it up
and fasten with twine ; plunge it in boiling water, to
close the pores ; then place in covered dish and set in a
kettle of hot water, boil for one hour ; then take out
and put in dripping pan, laying slices of salt pork on
top ; pour over it the juice boiled out, and bake one
hour. This is delicious sliced cold.
SCALLOPED TURKEY.
Cut the turkey into small pieces; use a layer of
this, with bits of dressing and a little gravy if you
have it ; next a very thin layer of bread crumbs or
rolled cracker, with a little butter ; then a layer of
meat, dressing, etc. ; finish with bread crumbs. Should
sufficient dressing be used, no other seasoning will be
needed, otherwise salt and pepper must be used with
each laj'er. Should it lack moisture, add a beaten Q^'g
in a small cup of milk. Bake from thirty to forty-five
minutes, according to size of dish and temperature of
oven.
THE GOOD CHEER COOK BOOK. 251
SCOTCH HOTCH-POTCH.
Cut neck or breast of lamb in pieces, put in stew-
pan, cover with water; add pepper and salt; stew half
an hour ; add young onions, carrots, white turnips and
potatoes; if necessary, add more water ; twenty minutes
before serving, add one quart of green peas shelled.
STEWED BEEFSTEAK.
Two pounds of round steak, pound until tender ;
cut in slices ; dredge with flour, pepper and salt, and
roll in tight rolls ; lay in a stew pan with a few cloves,
and a scrap of nutmeg ; cover with water, and stew
three hours. Mrs. E. Patton.
VEAL BIRDS.
Slices of veal cut from the loin. Remove bones,
skin and fat, pound it until it is one-fourth inch thick ;
cut into pieces, four inches square ; take little pieces
trimmed off, with pork and chop fine ; take one-half as
much sifted cracker crumbs as you have meat ; season
highly with salt, pepper, thyme, lemon, cayenne, and
onion ; moisten wnth one egg beaten to the consistency
of soap-suds or stock ; spread the mixture on each slice
and roll over and fasten wnth tooth picks ; dredge with
flour, fry in butter until a nice brown, then half cover
with cream and simmer twenty minutes. Remove the
picks ; serve on toast, after thickening the cream with
flour. Mrs. Walrath,
Cooking School.
VEAL CHOPS FRIED.
Dip the chops in beaten egg, then in hue cracker
252 J HE GOOD CHEER COOK BOOK.
crumbs ; season with pepper, salt and a little sifted sage ;
fry the chop in hot lard for twenty minutes. They
should be a rich brown. Mrs. Kyle.
VEAL OMELET.
Three pounds of veal chopped fine, one-half pound
of salt pork chopped fine, four soda crackers rolled fine,
one teacupful of sweet cream, seasoned with salt, pep-
per, sage and thyme; mix all together; make in a
loaf; bake three hours; baste often, at first with butter,
then as it cooks use its own dripping.
Mrs. J. C. Mitchell,
Chicago, 111.
VEAL POT-PIE.
Take two or three pounds of veal (chicken may be
used), place in a quart of cold water ; season with salt
and pepper ; take nearly a quart of flour, make into
biscuit, using baking powder ; when veal is tender drop
in a large piece of butter ; put in biscuit ; cover tightly ;
cook twenty minutes ; take veal and biscuit from kettle'
and thicken gravj^ with flour ; pour over all and serve
in a hot dish. Mrs. F. A. Reckard.
BRINE FOE BEEF (Celebrated).
One hundred pounds of meat : Six gallons of water,
nine pounds of salt (half coarse), three pounds of brown
sugar, one quart of molasses, three ounces of saltpeter,
one ounce of pearl-ash : boil and skim. Pour over
meat hot. Mrs. Daniel Whitney,
Green Bay, Wis.
MEMORANDA. 253
254 MEMORANDA.
MEMORANDA. 25£
256 MEMORANDA.
A dinner lubricates business.
— Johnson.
VEGETABLES.
TO SERVE WITH DIFFERENT MEATS, GAME, POULTRY,
FISH, ETC.
With Roast Beef. — Potatoes, squash, boiled rice or
macaroni, pickles, or any vegetables that are in season.
With Roast Mutton. — Mashed potatoes, mashed
turnips, boiled onions and currant jelly.
With Roast Lamb. — Potatoes, green peas, turnips,
string beans, corn, summer squash, mint sauce.
With Roast Veal. — Maslied potatoes, spinach, pars-
nips, asparagus, sweet potatoes, horseradish.
With Roast Pork. — Potatoes, onions, squash or sweet
potatoes, tomatoes, boiled rice and apple sauce.
With Roast ^''enison. — Mashed potatoes, squash,
onions, turnips and currant jelly.
With Roast Turkey. — Potatoes, squash or sweet
potatoes, onions, celery and cranberry sauce or jelly.
With Roast Chicken. — Potatoes, onions, squash, or
any green vegetable in season, celery and currant jelly.
With Roast Goose. — Mashed potatoes, onions, squash,
baked macaroni or boiled rice, apple sauce.
With Roast Ducks. — Same as for goose.
With Birds of all Kinds. — Potatoes, squash, onions,
celery, macaroni and currant jelly.
258 THE GOOD CHEER COOK BOOK.
Witli Boiled Mutton. — Mashed potatoes, mashed
turnips, baked macaroni, currant jelly.
With Boiled Lamb. — Potatoes, green peas, aspara-
gus, spinach, white turnips.
With Boiled Corned Beef. — Potatoes, cabbage, pars-
nips, beets and turnips.
With Boiled Fowl. — Mashed potatoes, turnips, pars-
nips, macaroni, currant jelly, oyster or celery sauce.
With Boiled Turkey. — 03'ster or celery sauce, pota-
toes, turnips, parsnips, lettuce and cranberry sauce.
With Boiled Veal. — Mashed potatoes, spinach or
dandelion, macaroni and cheese, horseradish.
With Calfs' Head. — Potatoes, parsnips, dandelions
or spinach, horseradish.
With Beefsteak. — Potatoes, squash, tomatoes, or any
vegetables that are in season.
With Lamb or Mutton Chops. — Potatoes, both kinds,
turnips, tomato sauce or lettuce, pickles.
With Veal Steak. — Potatoes, both kinds, spinach or
lettuce, horseradish.
With Baked Fjsh. — Mashed potatoes, squash or
sweet potatoes, lettuce, cranberry sauce.
With Broiled or Fried Fish. — Potatoes, turnips,
squash, tomato sauce, lemon or horseradish.
THE GOOD CHEER COOK BOOK. 259
Serenely full, the epicure would say,
Fate cannot harm me, I have dined to-daj-.
— Sidney Smith.
ASPAEAGUS.
Wash clean ; cut off the white part, except a mere
end ; j^ut into sUghtly salted boiling water, boil five
minutes, pour off water, add more boiling hot ; boil till
tender; then add butter, pepper and salt; just before
serving stir in a thickening made of one teaspoonful of
flour mixed up with cold milk. One-half cupful of
cream improves it. Or, boil in salted water till tender ;
season with butter, pepper and cream ; pour over nicely
toasted bread.
BAKED COKN.
One can of corn, two beaten eggs, one tablespoon ful
of sugar, butter, pepper and salt to taste ; one pint of
milk, one tablespoonful of flour; bake half an hour.
BEET GREENS.
Look over carefully to see that no bugs or worms
remain ; wash very clean, but do not separate roots
from leaves ; fill dinner-pot half full of salted boiling
water ; add beets ; boil three-quarters of an hour ; take
out and drain so as to get out all the water. Dish, and
dress with butter, pepper and salt, if needed. Serve hot,
with vinegar.
BEETS.
Remove leaves, wash clean, and boil in plenty of
260 THE GOOD CHEER COOK BOOK.
water ; if young, two hours will boil them, if old four
hours. Try with fork to see when tender. Take out,
drop into a pan of cold water, and slip off the skin
with the hands; slice, place in a dish, season with but-
ter, pepper and salt; set over boiling water to heat
thoroughly, and serve hot with or without vinegar.
Or, after beets are boiled and skinned, mash with boiled
potatoes, and season with butter, pepper and salt ; serve
hot.
BOILED CAULIFLOWER.
Choose the close and white cauliflower ; trim off all
outside leaves ; cut the flowers from the stalk and let
them lie in salt and water for half an hour ; then put
into boiling Avater, adding a little salt, and boil briskly
for twenty minutes ; when tender, drain ; add milk and
butter, or cream, a little pepper ; let come to a boil, and
serve hot.
BOILED CORN.
Put the well-cleaned ears in salted boiling water ;
boil an hour; take out of the water and send to table
hot. To be eaten with butter, salt and pepper.
BOILED DINNER.
Wash a nice piece of corned beef and put in a din-
ner-pot with just enough boiling water to cover it; boil
slowly at least four hours ; if beets are old, put them in
to boil when you do the meat ; put in other vegetables
in the following order : Turnips cut in quarters require
about two hours to boil ; cabbage cut in quarters one
hour and a half; carrots and parsnips three-quarters of
THE GOOD CHEER COOK BOOK. 261
an hour; potatoes half an hour. Boil all together;
when done, take up in separate dishes, and lastly the
meat. Slice the carrots into a sauce-pan ; add half a
cupful of cream or milk, a small piece of butter, salt
and pepper ; let them come to a boil and serve hot.
When the meat and beets have been put on to boil,
clean the other vegetables and let them remain in cold
water till needed.
BOILED MACAEONI.
Boil the macaroni in salted water until soft ; drain.
Make a sauce of butter and bread crumbs warmed to-
gether; when warm, stir in sweet cream or milk; pour
this sauce on the macaroni while hot.
Mrs. B. Himmelsbach.
BOILED ONIONS.
Peel and wash ; boil twenty minutes ; pour off water ;
add boiling water, with a little salt ; let boil till quite
tender ; add a cupful of milk, and boil ten minutes
longer ; drain ; season with butter, pepper and salt, and
a little cream, if you have it.
CORN DODGERS.
Twelve ears of corn, scraped ; one pint of cream, three
eggs, small teaspoonful of saleratus, flour enough to
thicken like batter cakes. If you have not cream, take
milk and melted butter ; salt. Mrs. Ernst Funke,
Oconto, Wis.
CORN OYSTERS— No. 1.
One cupful of flour, one-half cupful of butter, three
tablespoonfuls of milk, two teaspoonfuls of salt, one-
262 THE GOOD CHEER COOK BOOK.
fourth teaspoonful of pepper, one pint of grated corn ;
pour the corn on the flour, and beat well ; then add the
other ingredients, and beat rapidly for three minutes ;
have fat in the frying pan to the depth of about two
inches; when smoking hot put in the batter by the
spoonful, holding the spoon close to the fat, and the
shape of the oyster will be good ; fr}^ about five
minutes.
CORN OYSTEES— No. 2.
Six nice plump ears of sweet corn ; grate, beat one
^gg^ add one tablespoonful each of flour and sweet
milk ; stir into grated corn, drop the mixture, a spoon-
ful in a place into hot lard, and fry brown.
Mrs. a. J. Cady,
Rockford, 111.
CORN OYSTERS (Green)— No. 3.
Six large ears corn grated, three eggs, three or four
grated crackers, one-half cupful of milk, salt and
pepper to taste. Fry on the pancake griddle with
butter. Mrs. A. Hoffman.
CORN OYSTERS— No. 4.
One can of corn, two eggs, two tablespoonfuls of
flour, two tablespoonfuls of sweet milk, salt and pepper
to taste. Fry as batter cakes. Mrs. Waters.
CREAMED CABBAGE.
Slice as for cold slaw ; put in sauce-pan with water
enough to keep from burning ; add pepper and salt, and
a lump of butter; cover and cook till tender. Just
before dishing up, add one cupful of cream.
■J' HE GOOD CHEER COOK BOOK. 263
DANDELIONS.
Cut off the leaves, pick over carefully, wash in
several waters, put into boiling water, boil one hour,
drain well, add salted boiling water and boil two hours ;
when done, take up with a fork and drain ; melt butter
and pour over them ; add more salt if needed or boil
with a piece of salt pork, omitting the butter.
DRIED CORN.
Wash, and soak over night in cold water; when
softened, cook five or ten minutes in water in which it
was soaked, adding as soon as boiling, two tablespoon-
fuls of butter, a little salt and pepper ; cream if desired.
DUCHESS POTATOES.
Five boiled potatoes, cold, five heaping dessert-
spoonfuls of flour, one-half teaspoonful of baking
powder, two eggs, a good half cupful of milk, a little
salt ; grate the potatoes ; add lightly, stirring with a
fork, other ingredients; drop from spoon into boiling
lard ; fry until the balls are of a rich brown. They
are very nice. Mrs. A. Hoffman.
EGG PLANT.
Peel, slice and boil until tender ; mash and season
with pepper and salt ; roll crackers or dry bread and
stir into it until very thick; make into patties; fry in
hot lard or with a piece of salt pork.
ESCALOPED CAULIFLOWER.
Boil until tender, clip into clusters and pack into a
buttered pudding-dish, stems downward ; beat a cupful
of bread crumbs to a soft paste with two tablespoonfuls
264 THE GOOD CHEER COOK BOOK.
of melted butter, and three of cream or milk ; season
with pepper and salt ; add a well beaten Qg^ and with
this cover the cauliflower ; cover the dish closely and
bake six minutes in a quick oven ; remove cover, and
brown. Serve hot.
ESCALOPED POTATOES.
Peel; steam; when done, slice same as for frying.
Butter an earthen dish and put in a layer of potatoes,
and season with salt, pepper, butter and a bit of onion
chopped fine ; sprinkle with a little flour ; continue this
until the dish is filled ; let stand half an hour ; then
pour over one cupful of milk. Bake thirty-five
minutes. Mrs. W. Squires.
ESCALOPED TOMATOES.
Peel, and cut in slices rather thick; line a deep dish
with the tomatoes and sprinkle bread crumbs thickly
over them ; season with butter, pepper, salt and a
little white sugar ; add another layer of tomatoes
with the seasoning, and so on until the dish is full.
Let the tomatoes be uppermost, with a bit of butter on
each slice; dust with the breadcrumbs; cover the dish
and let them bake for half an hour ; remove cover, and
let them brown.
FKIED CABBAGE.
Cut the cabbage very fine ; have ready a frying-pan
in which a slice or two of salt pork has been fried ;
while it is smoking hot drop in the cabbage, stirring
briskly until quite tender. After taken from the stove
stir in one-half cupful of cream, and three tablespoon-
fuls of vinegar. Send to table immediately.
THE GOOD CHEER COOK BOOK. 265
FEIED HOMINY.
Cut cold, boiled hominy in slices, and fry in butter
until a nice brown. Serve with syrup, or butter and
sugar.
FRIED ONIONS.
Peel and wash, cut in slices; boil half an hour;
drain ; fry in butter or salt pork fat ; stir often ; season
with pepper and salt. Serve hot.
FRIED PARSNIPS.
Wash, scrape, and cut lengthwise ; boil in slightly
salted water till tender ; drain, and fry in butter.
Parsnips are nice mashed and seasoned with butter,
pepper and salt.
GREEN CORN FRITTERS.
Twelve ears of corn, grated ; four eggs, tablespoon-
ful of butter, salt, very little flour ; fry like griddle
cakes.
GREEN PEAS.
Shell and wash lightly. Cook half an hour in
salted water ; add a lump of sugar unless fresh from the
vines ; drain ; add cream, or milk and butter, pepper
and salt. Let them remain on top of stove till the milk
is hot; serve. Some stir in a thickening made of one
teaspoonful of flour mixed up with cold milk.
HOMINY.
Soak two cupfuls of hominy in cold water over
night; in the morning, put into rice boiler and let cook
three or four hours; add water as needed. Salt just
266 THE GOOD CHEER COOK BOOK.
before taking from the stove. Serve with cream and
sugar.
KOHL-KABI.
Peel, cut into sHces about half an inch thick ;
cover with water and boil about two hours; drain, fry
in butter like parsnips ; season with salt and pepper ; or
mash and season.
LIMA BEANS.
Shell them ; wash in cold water. Boil them one
hour ; when done drain off the water ; season with salt
and pepper, cream or butter. Serve hot.
Dried beans should be soaked over night, and
boiled two hours or longer. Season the same as green
beans.
MASHED POTATO.
Two cupfulsof mashed potato, two eggs well beaten,
one tablespoonful of butter, one teaspoonful of salt, one-
half cupful of boiling milk ; put in buttered pudding-
dish, and bake in a quick oven thirty minutes, or until
the top is browned.
OKKA.
Parboil till tender with a little salt in the water,
then roll in meal and fry like fish. Or, stew an equal
quantity of tomatoes and tender sliced okra ; stew in
porcelain kettle fifteen or twenty minutes; season with
butter, pepper and salt, and serve.
PARSNIP CROQUETTES.
Mash fine, cold, boiled parsnips. To six parsnips
add one egg beaten light ; salt, pepper and flour enough
THE GOOD CHEER COOK BOOK. 267
to hold them together; form into small, flat cakes, and
fry brown. Mrs. W. Squires.
PAESNIP FKITTEKS.
Boil five or six medium-sized parsnips till tender;
mash very fine ; add one-half cupful of milk, two table-
spoonfuls of melted butter, two eggs, three tablespoon-
fuls of flour, and a little salt ; beat all together ; fry a
delicate brown in hot drippings. Serve on a hot dish.
POTATOES AND ONIONS.
Pare and boil till done ; drain ; mash in the kettle
until perfectly smooth ; add a cupful of cream or a
generous lump of butter and a cupful of milk ; pepper
and salt to taste ; mince a medium sized onion quite
fine ; add to the potato and mix well ; cover closely, and
let cook about ten minutes. R. B. Clark.
POTATOES BAKED.
Wash clean, wipe dry, put in a moderately hot oven
in a baking pan, increasing heat until the skin becomes
firm and of a light brown color. If the oven is kept at
the proper temperature potatoes will bake in from thirty
to forty minutes, according to size. Baked potatoes
should be taken from the oven and served as soon
as they are done. Potatoes baked with fowl or
meat of any kind are very nice. Pare and parboil,
then place in the pan containing the fowl or roast ; turn
over when partly cooked so they may brown evenly.
Peel cold baked patatoes ; slice into a frying-pan ; add
cream, butter, pepper and salt ; set on the stove and
let them come to a boil ; stir, and heat thoroughly.
268 THE GOOD CHEER COOK BOOK.
POTATOES BAKED IN MILK.
Wash, peel and slice into cold water, and let them
remain for half an hour ; put into pudding dish ; season
with salt and pepper ; add milk enough to come nearly
to the top of potatoes; put into oven and bake one
hour ; take out and scatter bits of butter over the top
and pour in half a cupful of cream ; return to oven for
ten minutes. Serve in the dish they are baked in.
POTATOES BOILED.
To boil either pared or unpared potatoes, put them
when prepared into slightly salted boiling water, and
keep them boiling until tender enough to pierce easily
with a fork, then drain ; sprinkle with salt; cover with a
folded towel and set back on the range to dry off, and
keep hot. If they have been boiled without paring,
the skins can be removed l)efore sending them to the
table.
POTATO CROQUETTES.
One pint of hot mashed potato, one tablespoonful of
melted butter, one-half saltspoonful of white pepper, a
speck of cayenne pepper, one-half saltspoonful of salt,
one-half saltspoonful of celery salt, a few drops of onion
juice, yolk of one egg ; mix all but the egg ; beat until
very light ; when slightly cool, add the yolk and mix
well. Rub through a sieve ; make into balls ; roll in
fine bread crumbs, then dip in beaten egg, then roll in
crumbs, and fry in hot lard.
Miss May Williams,
Whitewater, Wis.
THE GOOD CHEER COOK BOOK 269
POTATOES FRIED RAW.
Peel, wash, and cut in very thin slices, and put in
frying-pan prepared with two tablespoon fuls of melted
butter, and one of beef-drippings ; season with salt ;
cover closely, and let thera fry about thirty minutes ;
remove cover frequently and stir from the bottom with
a knife to prevent burning.
POTATOES MASHED.
Pare and wash ; put them in boiling water with a
little salt. When done, drain ; let them stand until
perfectly dr}'-, then mash until smooth ; add milk or
cream, small piece of butter, and more salt. Beat with
a spoon until creamy and light.
POTATO PUFFS— No. 1.
To two cupfuls of cold, mashed potato, add two cup-
fuls of sweet cream, two tablespoon fuls of melted butter,
two well-beaten eggs and a little salt ; mix thoroughly
and turn into a basin, and bake in a quick oven.
Mes. Daisy Grossman.
POTATO PUFFS— No. 2.
Mash, while hot, boiled potatoes ; season well with
butter, cream and salt ; beat until smooth and light ;
while hot, shape into balls about the size of an egg ; have
a tin sheet well buttered and place balls on it ; brush
them over with a well beaten egg ; put in oven and
brown ; when done, slip a knife under and slide them
on to a hot platter ; garnish with parsley, and serve
immediately. Mks. William Irvine.
270 THE GOOD CHEER COOK BOOK.
POTATOES WAEMED.
Chop cold, boiled potatoes quite fine ; season with
salt and pepper; put into a hot skillet in which a table-
spoonful of butter has been melted ; pour in milk to
nearly cover the potatoes ; then put the tongs on top of
the stove ; set the skillet on the tongs ; cover closely,
and let them warm slowly until well heated through.
When ready to serve, put butter cut in small pieces over
the top of potatoes and dish them up lightly. Do not
stir them while cooking. Annie Shaver,
New York.
SALSIFY OK OYSTER PLANT.
Wash and scrape the roots, dropping each into cold
water as soon as it is cleaned ; exposure to the air
blackens them. Cut in pieces an inch long; put into a
saucepan with hot water enough to cover them, and
stew until tender. Turn off nearly all the water, and
add a cupful of cold milk. Stew ten minutes after this
begins to boil ; put in butter cut into bits, and rolled in
flour ; pepper and salt to taste. Boil up once and
serve. A piece of salt codfish boiled with the salsify
gives it more of an oyster flavor ; remove codfish before
sending to the table.
SALSIFY OR VEGETABLE OYSTER.
Wash, scrape, and slice thin ; cook in water enough
to cover it well, until done ; then add milk, butter, salt,
pepper and rolled crackers, the same as for oyster
soup.
SOUR KRAUT.
Wash the kraut thoroughly ; boil with a piece of
THE GOOD CHEER COOK BOOK. 271
fresh pork two or three hours; just before serving,
sprinkle a Httle flour over it. Serve hot.
Mrs. B. Himmelsbach.
SPINACH.
This receipt appKes to any "greens." Cook the
spinach in enough salted boiling water to cover it ;
when tender, place in colander and drain, and chop fine
afterwards ; then fry it a few minutes, with a little but-
ter, pepper and salt ; serve with .sliced hard boiled eggs
on top. Served as a course, it is arranged as follows :
Put a circle of thin slices of buttered toast (one slice for
each person at the table) around the dish, on each slice
put a cupful of spinach, neatly smoothed in shape ;
press the half of a hard boiled Qgg into each pile of
spinach, leaving the cut part of the egg uppermost.
STEAMED CABBAGE.
Cut the cabbage very fine. Take two tablespoonfuls
of butter, same of lard, one cupful of vinegar and one
cupful of water ; let come to a boil ; add cabbage sea-
soned with pepper and salt ; cover closely ; boil very
slowly for two or three hours.
Mrs. B. Himmelsbach.
STEWED CAKROTS.
Cut the carrots lengthwise, and boil until perfectly
tender ; when done, have ready a sauce-pan with two
tablespoonfuls of butter, and small cupful of cream ; slice
carrots into the pan ; add pepper and salt ; let them
stew ten or fifteen minutes, stirring gentl}^ once or twice
and serve in a vegetable dish.
272 THE GOOD CHEER COOK BOOK.
STEWED CORN.
Shave corn off the ear, being careful not to cut into
the cob, to three pints of corn, add three tablespoon fuls
of butter, salt and pepper, with just enough water to
cover ; place in sauce pan ; cover and cook slovvl}' from
one-half to three quarters of an hour ; stir with a spoon
often, and if necessary add more water ; a few moments
before it is done, add one-half cupful of sweet cream.
STEAVED PARSNIPS.
Wash, scrape, and cut into slices about one-half inch
thick; put into a rice boiler; add one-half cupful of
water; season with salt and pepper, a tablespoonful of
melted butter ; cover closely, and let cook till tender.
When ready to serve, add one-half cupful of sweet
cream.
STRING BEANS.
String ; break or cut in pieces an inch long ; wash
and boil in plenty of water about fifteen minutes;
drain ; add more water and boil two hours ; just before
taking up, add salt and pepper and half a pint of sweet
cream.
STUFFED POTATOES.
Take a number of firm skin potatoes ; clean well
and bake them ; when done, cut a piece off the end
of each potato, scoop out as much of the inside as pos-
sible without breaking the skins, mash it with cream
and butter and a little salt; add the whites of three eggs
beaten to a stiff froth ; fill up the skins with the paste
and bake fifteen minutes. Mrs. A. Hoffman.
THE GOOD CHEER COOK BOOK. 273
SUCCOTASH.
Good succotash wants tender young corn. Take
six good-sized ears, and remove the kernels with a
sharp knife ; do not cut too deep, better not cut deep
enough ; then scrape ; place over fire with water to cover
and boil fifteen minutes. Have ready one pint of shelled
lima beans, green ; wash ; cover with hot water ; let
them stand two or three minutes ; drain, and add the
beans to the corn ; boil one-half hour, or till the beans
are well cooked ; season with butter, salt and pepper.
A cupful of cream improves it.
SUMMER SQUASH.
Select the small crook-neck, those which are well
grown but still tender enough to be penetrated by the
thumb nail. Wash and put in a muslin bag ; boil till
done from one-half to three-fourths of an hour ; squeeze
and drain in the bag ; turn out, and add salt, butter
and pepper to taste. The seeds and skins are good at
this stage of growth and they should never be cooked
after the seeds are hard.
SWEET POTATOES.
Wash clean and place in a kettle of boiling hot water
and let boil twenty minutes; take out and place in
dripping-pan and bake in a quick oven till done. Or
pare and slice ; place them in a saucepan with a bit of
butter, and sprinkle them with salt and barely cover
them with water, covering them closely that they may
steam quickly ; when soft all through, add sweet cream
or a little more butter ; mash lightly, and they are ready
to serve.
274 THE GOOD CHEER COOK BOOK.
TOMATOES BAKED.
Pour boiling water over them and remove the skin ;
cut them in small pieces ; season with salt and pepper ;
put them in a pan with bread crumbs and pieces of
butter ; cover closely, and bake three-quarters of an
hour. When done, mash, and serve hot.
TOMATOES EAW.
Do not loosen the skins with scalding water, as it
destroys the crispness and flavor, but pare with a sharp
knife ; slice and lay in a glass dish ; make a seasoning
of vinegar, salt and pepper, stirring a piece of ice
around in it. Pour it over the tomatoes ; keep them
ice cold until wanted.
TOMATOES STEWED.
Scald with boiling water and peel ; put them in a
saucepan ; season with pepper, salt and butter ; let them
cook half or three-quarters of an hour. A tablespoon-
ful of sugar can be added, while boihng, if desired.
TOMATO TOAST.
Scald and peel nice fresh tomatoes, and stew till
tender; season with butter, pepper, salt and a little
sugar. Take as many slices of bread as needed for your
family ; toast nicely ; butter and arrange in a deep dish
with some of the tomato on each slice ; cover and serve
at once.
TOMATOES WITH MACAKONI.
Break one-half pound of macaroni in short pieces ;
cover with cold water and boil till tender— about three-
THE GOOD CHEEK COOK BOOK. 275
fourths of an hour. Have ready one pint of ripe tomato
stewed till tender ; thicken with one heaping teaspoon-
ful of flour rubbed smooth in a little water, and season
with salt, pepper and two or three ounces of butter ;
boil this sauce up once, and pour over the macaroni,
which has been drained and arranged in a suitable dish.
TUENIPS.
Wash, peel, cut in thin slices and put in kettle with
water enough to cover ; add a tablespoonful of sugar
and boil until you can easily pierce them with a fork.
Drain ; mash tine ; season with butter, pepper and salt.
WILTED LETTUCE.
Place in a vegetable dish lettuce that has been very
carefully picked and washed each leaf by itself; cut
across the dish four or five times, and sprinkle, with salt ;
add a cupful of good vinegar and pour it boiling hot
over the lettuce ; mix it well with a fork, and garnish
with slices of hard boiled Qgg.
WINTER SQUASH.
Cut up ; take out inside ; put in the oven, and bake in
the shell an hour ; serve in the shell, or scrape out ;
mash ; season with butter, pepper and salt ; if too dry,
add milk or cream.
276 MEMORANDA.
MEMORANDA. 211
'278 MKMORANnA.
MEMORANDA.
279
'28(1 MEMORANDA.
C ome, come ; good wine is a good, familiar creature, if it be
well used. — Othello.
DOMESTIC WINES.
CURRANT WINE— No. 1.
One gallon of currant juice, two of soft water. To
each gallon of this mixture, add four pounds of brown
sugar. Let it stand and ferment a week or ten days.
Keep a jug of the mixture to fill up the keg with so
that it may run over wdien it works. When through
working, put a pint of whisky in the keg. After it has
stood in the cellar a month or two, bottle.
Mrs. T. J. Martin.
CURRANT WINE (Black)— No. 2.
Put black currants into a jar and mash them ; pour
boiling water over them until covered ; set in a cool
place twenty-four hours. Strain this mixture through
a coarse cloth as dry as possible. To one gallon of
juice add four pounds of sugar. Put into a jug or keg
and let it stand until done fermenting. Add one-half
sheet of isinglass to every three gallons. Cork tight,
and bottle at Christmas time. Mrs. Waugh.
CURRANT WINE— No. 3.
For ten gallons of wine, take thirty pounds of cur-
282 THE GOOD CHEER COOK BOOK.
rants on the stems, thirty-five pounds of brown sugar,
twenty-seven quarts of water; measure the water before
commencing to mash the currants, and pour some over
your hands to keep the juice cool ; strain the juice
through a hair sieve or strong cloth ; pour the juice and
the rest of the water upon the sugar ; stir it well and
break all the lumps ; let the wine stand in the tub
twenty-four hours in a moderate heat ; then put it in a
barrel in the cellar. This quantity will produce suffi-
cient to fill up the barrel, while it is fermenting. Keep
the barrel open until the fermentation ceases and then
fasten it up. To be bottled the same as grape wine.
Mrs. S. J. YuNDT.
CURRANT WINE— No. 4.
Wash the currants. To one gallon of mashed
currants add one of water. Let it stand three days in
a stone jar ; stir occasionally. Squeeze the juice and
fruit through a bag as for jelly. To every gallon of
juice add three pounds of "C" coffee sugar. Let this
mixture stand in a jar for two or three days and skim
whenever the scum rises to the top. Put it in a liquor
keg and stand it in the shed until fall. Shake it up
every day. Take it to the cellar for the winter, and
after it has stood two or three months, bottle, if you
choose. Mrs. B. Himmelsbach.
CHERRY BOUNCE.
Half bushel of wild cherries, pounded and put in
cheese cloth bags, five gallons of brandy, whisky, or
New England rum. Let it stand three months ; add
THE GOOD CHEER COOK BOOK. 283
two gallons of water and five pounds of sugar. It will
be fit for use in a week.
Miss Hattie Whitney,
Green Bay, Wis.
GRAPE WINE.
To every gallon of wine put three pounds and a
half (3|) of sugar. To make ten gallons of wine, a
large washtubful of grapes picked off the stems, which
are to be well-mashed and squeezed, and then strained
through a hair sieve to express all the juice. Mix the
juice and sugar together, and measure it to see if it is
ten gallons; if not, add more juice; or, failing in
grapes, add water. An extra gallon is necessary to add
in order to have ten gallons. Leave it in the tub in a
moderate heat until fermentation has thoroughly com-
menced ; then put it in the cask in the cellar with the
bung out until fermentation ceases, when it is to be
bunged up and left until the next spring, when it is to
be drawn off and bottled. The extra gallon requires no
more sugar. Brown sugar is to be used.
GOOSEBERRY WINE.
To each pound of ripe gooseberries allow one quart
of water ; bruise the gooseberries ; then add the water ;
let it stand (after stirring well) for twelve or fourteen
hours, then strain it ; then add the sugar, as many
pounds as you used quarts of water ; let it stand two
days ; stir it often to dissolve sugar ; put it into the
barrel, allowing it to go through the process of ferment-
ing, and fill up the barrel as with currant wine.
Mrs. S. J. YuNDT.
284 THE GOOD CHEER COOK BOOK.
MADEIRA WINE.
To ten gallons of water add thirty pounds of moist
sugar ; boil it half an hour and skim it clear ; when quite
cold, put to every gallon a quart of ale ; let it stand to
work two or three days in a tub ; then put it in the
barrel with one pound of brown sugar candy, six
pounds of raisins, one quart of brandy and a little
isinglass; when it has done working, stoj^ it close and
let it stand twelve months before bottling. N. B. — Be
sure and not stop it down too soon.
Mrs. S. J. YuNDT.
RAISIN WINE.
To one and one-fourth hundred-weight of raisins
well picked and chopped, ^\xi eighteen gallons of water
which has had six ounces of hops boiled in it for half
an hour ; let it stand until it is luke-warm, then put in
your raisins ; put it into a tub and let it work ten days
stirring it well three or four times a day ; then strain it
off through a sieve and press your raisins thoroughly ;
turn it into your barrel ; let it stand for four months ;
then add three pounds of sugar and one quart of brandy ;
let it stand six or eight months.
Miss Bowman,
New Orleans.
NOURISHING AND REFRESHING DRINKS.
CHOCOLATE.
Put one square of Baker's chocolate, two tablespoon-
fuls of sugar, two tablespoonfuls of hot water and a
pinch of salt in a porcelain saucepan and boil until
THE GOOD CHEER COOK BOOK. 285
smooth ; stir constantly ; add, gradually, one pint of
boiling water and one of hot milk. Use all milk and
two squares of the chocolate, if you wish it richer.
Miss Lincoln.
CHOCOLATE (Mexicau).
Two cupfuls of milk and the same of water. Place
in a porcelain kettle or tin utensil for boiling ; add the
yolk of an Qgg beaten with two tablespoonfuls of
sugar ; let it come to a boil ; then stir in half a cupful
of Baker's chocolate, grated or scraped ; let it boil
until it separates. Beat the white of an egg to a stiff
froth and, when you serve, place a little on the top of
each cup. Mrs. John A. McRea.
CLARET CUP.
Quarter of a bottle of claret, one pint of soda water,
one lemon cut very thin, four tablespoonfuls of powdered
sugar, quarter teaspoonful of grated nutmeg, half wine-
glassful of brandy, one wineglassful of sherry wine.
Half an hour before use, put in a large piece of ice to
make it perfectly cool. Louise Smith,
Ottowa, Ont.
CREAM BEER.
Two ounces of tartaric acid, two pounds of white
sugar, the juice of one lemon; add three pints of water,
and boil five minutes ; when nearly cold, add the
whites of three eggs well beaten, with one-half cupful
of flour, and one-half ounce of essence of wintergreen.
Bottle and keep in a cool place. Take two tablespoon-
286 THE GOOD CHEER COOK BOOK.
fuls of this mixture in a tumblerful of water, and add
one-fourth teaspoonful of soda.
Mrs. J. E. Dickenson.
EGG NOGG.
Beat yolks and whites of six eggs ; stir the yolks into
a quart of rich milk or thin cream ; add one-half pound
of white sugar and a cupful of brandy or whisky ; lastly,
stir in the well beaten whites of the eggs.
If you wish to make an ^gg nogg for a sick person,
beat up the yolk of one egg with a tablespoonful of
sugar until it creams ; put this in a tumbler and pour
over it a tablespoonful of wine or brandy ; fill up the
tumbler with fresh milk and stir in the white of the
egg beaten to a stiff froth. Pouring the wine or liquor
on to the egg, cooks it and makes it more palatable for
an invalid. J. W. Squires.
NECTAR.
Six pounds of sugar, four ounces of tartaric acid,
two quarts of water; put this in a porcelain kettle and
heat slowly ; just before it comes to a boil, take from
the stove and stir in the whites of four well-beaten eggs ;
strain and cool and flavor with lemon or vanilla. Kept
on the ice in summer, this makes a ver}' refreshing
beverage. Mrs. Geo. C. Ginty.
POP.
Put two ounces of cream of tartar into a jar with the
juice and peel of two lemons and a few pieces of ginger
root; pour over them seven quarts of boiling water;
when cool, strain through a gauze sieve ; sweeten to
THE GOOD CHEER COOK BOOK. 287
taste, and add a large tablespoonful of fresh yeast;
bottle and set by the fire all night. It will be fit for
use next day.
RASPBERRY VINEGAR— No. 1.
Take a waterpailful of raspberries, turn them into
a large stone crock and mash them ; cover with good
cider vinegar; place near the stove for one day.
Squeeze this mixture through a bag, and to each quart
of this juice add one pint of water and five pounds of
the best white sugar. Heat slowly until the sugar dis-
solves, and then boil down until like syrup. Bottle
while hot, and cover your corks w^ith sealing mixture,
so that it will be air tight. This is a very refreshing
drink and particularly so to invalids or persons with a
fever. When you use it, put two tablespoonfuls in a
tumbler and fill up with ice-cold water.
Mrs. Geo. C. Ginty.
raspberry vinegar— no. 2.
To one quart of raspberries use one pint of vinegar.
Let them stand twelve hours ; then squeeze and strain.
To one pint of juice take one pound of loaf sugar. Boil
on a slow fire three-quarters of an hour. When cool,
bottle and seal. Drink in summer, about a dessert-
spoonful to a glass of water. Very nice,
Mrs. S. J. YuNDT.
288
MEMORANDA.
MEMORANDA.
289
290 MEMORANDA.
MEMORANDA. 291
292 MEMORANDA.
Sweet, sweet, sweet poison for the age's tooth.
—King John.
CANDY.
These receipts are all good and have shortened
many a winter's evening, and Sunday afternoon for
restless boys and girls who must have something brew-
ing in order to be happy. Be careful not to burn your
candy, and do not cook your caramels until they are
biittle. They should be well done, but soft.
BUTTER SCOTCH.
Three pounds of coffee A sugar, one-fourth poand of
butter, one-half teaspoonful cream of tartar, eight drops
of extract of lemon ; add as much cold water as will
dissolve the sugar ; boil without stirring until it hairs,
or is brittle when dropped into cold water; when done,
add the flavoring. Cool on buttered plates. If you
pull this candy it will be cream candy. Half of this
receipt is enough for ordinary occasions.
BUTTER TAFFY.
Two cupfuls of light brown sugar, one cupful of
cold water, four tablespoonfuls of vinegar, two of
molasses, one-half tablespoonful of butter. Cook with-
out stirring until it spins to a thread or hairs when
dropped from a spoon.
294 THE GOOD CHEER COOK BOOK.
CEEAM CANDY.
One pound of coffee A sugar and one cupful of
water; boil over a very brisk fire. Try by dipping
your finger and thumb first into cold water ; then into
the boiling sugar, and back into cold water quickly ;
when it will harden on your fingers it is done. Have
ready a platter well-buttered ; turn on this to cool, but
never scrape out your kettle ; when partly cool, add
flavoring and beat with a knife as long as possible ;
then stir with your hands and form into a long roll
and cut. Work quickly or it will grain.
Mrs, Herbert Barker.
CHOCOLATE CAKAMELS— No. 1.
Two cupfuls of brown sugar, one of molasses, one of
chocolate, a piece of butter the size of an egg, one table-
spoonful of cream; boil eight minutes. Butter your
tins, pour in the caramels, and set to cool. When
nearly cold, cut in squares with a sharp knife.
Miss Fanny Ginty.
chocolate caramels— no. 2.
One cupful of molasses, two cupfuls of light brown
sugar, one cupful of milk or cream, a piece of butter
the size of an egg, one-half pound of chocolate, three
teaspoonfuls of vanilla; boil one-half hour. Put the
vanilla in when it is almost done. Stir constantly.
V. M.
MAPLE CREAMS.
One-half as much water as maple sugar, cook with-
out stirring, and when nearly done put in a small piece
THE GOOD CHEER COOK BOOK. 295
of butter ; try it in water and when it begins to harden
take off and stir rapidly until it becomes a waxen sub-
stance then roll in balls and put halves of English
walnuts on either side. Miss Louise Smith.
MOLASSES CANDY.
One quart of good molasses (not syrup), one-half
cupful of vinegar, one cupful of sugar, butter size of an
egg, one teaspoonful of saleratus ; dissolve the sugar in
the vinegar ; pour into the molasses and boil, stirring
frequently until it will harden when dropped into
water ; then stir in the butter and soda (the latter dis-
solved in warm water) ; flavor to taste ; stir it up well
and pour into buttered plates or tins. As it cools, cut
in squares for " taffy " or pull witli the tips of the
fingers until white, and cut in sticks.
Marion Harland.
nut taffy.
Four cupfuls of maple sugar ; one-half pint of water
or enough to dissolve the sugar ; boil until it is brittle
when dropped into water. Just before you take it from
the fire add a tablespoonful of vinegar. Have hickory
nut meats ready ; lay them on a buttered dish and pour
the taffy over them.
"OSCAR WILD" TAFFY.
Three pints of sugar first put in,
A shallow vessel made of tin,
Of vinegar add half a cup.
Of milk the same, then stir them up,
A little piece of butter, which
296 THE GOOD CHEER COOK BOOK.
Will make your taffy taste quite rich.
Now put this compound on to boil,
(Don't stir it once, or it will spoil).
When done, a buttered tin will hold
Tlie tempting mixture until cold ;
When hardened well, you then can send,
A dainty piece to tempt a friend.
Young America.
SUGAR CANDY (Good for Little Folks).
Six cupfuls of sugar, one of vinegar, one of water,
a tablespoonful of butter put in at the last with one
teaspoonful of saleratus dissolved in warm water. Boil
without stirring half an hour, or until it crisps in cold
water ; pull white ; flavor to taste.
STICK CANDY.
To one pound of coffee "A" sugar, add one cupful
of water, and one-half teaspoonful of cream of tartar;
boil over a brisk fire, and try by dropping a spoonful in
cold water ; when brittle it is done. Do not stir while
boiling, and do not scrape the kettle, or it will grain.
Set where it will cool, and pull as long as possible.
Form into sticks. Add flavoring while pulling.
Mrs. Herbert Barker.
WALNUT CREAMS.
One cupful of walnuts chopped, two cupfuls of white
sugar, one-half cupful of cold water; boil sugar and
water without stirring, until it spins to a thread or
hairs; flavor with vanilla. Set into cold water, and stir
quickly until white. Then stir in the meats, and make
into balls. Mrs. K. L. Ken yon.
MEMORANDA. 297
298 MEMORANDA.
MEMORANDA.
299
300 MBIMORANDA.
A King of shreds and patches.
— Shakespeabe.
MISCELLANEOUS.
A great many valuable receipts and useful hints
will be found in this department. They come from the
storehouses of our grandmothers, who found them in
years of experience ; as well as from the young, on the
frontiers of progress, who are constantly bringing in
new ideas to make " smooth the rough places."
One-fourth pound of white castile soap, four ounces
of aqua ammonia, one ounce of ether, one ounce of alco-
hol ; cut the soap in small bits and boil in one quart of
water until dissolved ; when cold, add four quarts more
of water and the other ingredients. This is especially
good for cleaning dress goods, men's clothing, spots on
carpets, etc.
One pailful of boiling grease, six pailfuls of strong
lye, five pailfuls of warm water ; stir well every day for
one week, and your soft soap is made.
Rub your zinc with kerosene. A little on a soft rag
will make it look nicely.
Use vinegar and water to clean the mica windows
of your coal stove.
302 THE GOOD CHEER COOK BOOK.
A sure method to put out fire in pipes or chimneys :
Wring an old piece of carpet out of cold water ; roll
round the stove pipe where it goes into the chimney;
keep wetting (two or three times) and it will put the
fire out.
French method of making fowl tender : After the
fowl is stuffed and ready for the oven, roll it in a large
sheet of soft paper; tie up closely with string; place in
the oven one hour or half an hour, according to size ;
when it is thoroughly heated through, remove the paper
and roast the fowl.
When you boil a ham do not boil it too long, but
give it an hour in the oven after taking it from the pot
It improves the flavor very much.
You can buy '* Fruit Coloring " that will add
greatly to fancy dishes, and it is perfectly harmless.
Little wire baskets are now sold to fry oysters,
croquetts, etc., in.
A ricer is one of the necessar}^ kitchen utensils of
the age. Buy one and you will never regret it.
If you buy a double boiler you will wonder how
you ever kept house without it.
Wipe off your carpets occasionally with ammonia
and water. It brightens them up, and drives away
moths.
Oxalic acid, dissolved in hot water, will clean paint
from windows.
THE GOOD CHEER COOK BOOK. 303
Stone jars that have become unfit for use from any
cause, can be purified by filling with fresh earth and
allowing it to remain two or three weeks.
Cotton batting is impervious to all life germs. Draw
it carefully over a full jar of preserved fruit and it will
prevent mould and fermentation.
Red and black ants may be eflFectually driven away
by using Persian Insect Powder, sprinkled wherever
they intrude.
A few trays of charcoal set in a damp cellar, will
make the air pure and sweet, and if placed in a damp
cellar where milk is kept, there will be no danger of the
milk becoming tainted.
By placing a dish containing a good-sized lump of
unslacked lime in a refrigerator the moisture will be
absorbed, so removing all danger from mould.
Vinegar is better than ice for keeping fish. By
putting a little vinegar on the fish it will keep per-
fectly well even in hot weather. Fish is often
improved in flavor under this treatment.
To keep stockings from fading: Let them soak in
hot salt and water until water is cold. Thoroughly
rinse.
To keep ice for a sick room : Tie a square of coarse
white flannel over a pitcher, leaving a cup-shaped
depression of the flannel in the pitcher. Put broken
ice in the flannel and cover it tightly with a thicker
304 THE GOOD CHEER COOK BOOK.
flannel. The ice will keep all night, and the water
may be poured off as wanted.
A little pulverized charcoal will often sweeten a
fowl that does not smell exactly sweet and yet is not
bad. An onion placed in a fowl will do the same.
When you bake a fruit pie, wet a strip of white mus-
lin and pin around the edge of the plate when you put
it in the oven and it will not boil over.
When you wish a fine handkerchief to look like
new after it is washed, wash it and while wet spread
it out on a large pane of window glass ; when dry, it
will fall off and need no ironing.
Powdered alum will keep stove polish from burning
off. Put in a little when you mix the polish.
To chop suet : Sprinkle flour over it while chopping
and it will not adhere to the knife. Freeze it in the
winter and you will have no trouble.
Mend lamps with melted alum. It is better than
plaster of Paris.
Take a strip of muslin ; hem it ; sew buttons on
one side and fasten your collars and cuffs on when you
hang them out to dry after washing.
Half an ounce of ammonia, one of chloroform,
half an ounce of oil of sassafras, one drachm of pul-
verized borax. Mix and shake well. Then add one
THE GOOD CHEER COOK BOOK. 305
gallon of deodorized gasoline. This makes cleansing
fluid.
One pint of raw linseed oil, two ounces of spirits of
wine, eight ounces of hest cider vinegar, one ounce of
hutter of antimony, half an ounce of spirits of camphor,
half an ounce of hartshorn. Rub on with old cotton
flannel, and dry with the same. This is good furniture
polish.
Silver polish : One pint of water, sixteen ounces of
Paris white, one ounce of ammonia.
Tin polish : Sixteen ounces of pumice stone, four-
teen ounces of muriatic acid, two pints of water.
Mirrors should not be hung where the sun shines
upon tliem. It ruins them in a short time.
When you use gem tins and have not dough enougli
to All every mold, All the others with water.
Heat is a perfect disinfectant. If you have a pan,
broiler, or any kitchen utensil that smells of fish,
onions, etc., place the utensil in a hot oven for a few
minutes alter washing it and all odor will disappear.
To can fruit by use of salicylic acid : One-half ounce
of salicylic acid ; one pound of white sugar ; one gallon
of water. Mix acid and sugar together and dissolve with
water. Put fruit in can or jar until full; then pour
over the liquid, let settle one hour; then, if needed to
cover fruit, pour over more licjuid and cover closely
from the air.
306
THE GOOD CHEER COOK BOOK.
It is a great trouble sometimes to prepare suet for a
pudding when wanted. You can keep it two or more
years by putting it in glass cans and pouring molasses
over it. In the winter, flour will keep it. Set your
bowl of suet in a corner of the flour bin, with flour
over it.
TABLE OF WEIGHTS AND MEASURES.
Four saltspoout'uls of liquid, - - One teaspoonful.
Four teaspoonluls of liquid, - - One tablespoonful.
Three teaspoonfuls of dry material, - One tablespoonful.
Four tablespoonfuls of liquid,
One wine glassful, or one-lialf gill, or one-fourth cupful.
Two gills, - - - One cupful, or one-half pint.
Sixteen tablespoonfuls of liquid, - - One cupful.
Twelve tablespoonfuls dry material - - One cupful.
Eight heaping tablespoonfuls of dry material. - One cupful.
Four cupfuls of Kquid, . . . - One quart.
Four cupfuls of flour, - - One pound, or one quart.
Two cupfuls of solid butter, - - - - One poimd.
One-half cupful of butter, - - One-fourth pound.
Two cupfuls of granulated sugar, - - . One jiound.
Two and one-half cupfuls of powdered sugar, - One pound.
Three cupfuls of meal, . - . . One pound.
One pint of milk or water, - - - One pound.
One pint of chopped meat packed solidly, - One pound.
Nine large eggs, ten medium eggs, - - One pound.
One round tablespoonful of butter, - - One ounce.
One heaping tablespoonful of butter, -
Two ounces, or one-fourth cupful.
Butter the size of an egg, - Two ounces, or one-foiirth cupful.
One heaping tablespoonful of sugar, - - One ounce.
Two round tablespoonfuls of flour - - One ounce.
Two round tablespoonfuls of coffee, - - One ounce.
Two round tablespoonfuls of powdered sugar, - One ounce.
One tablespoonful of liquid, - - One-half ounce.
One bottle of brandy, ....
One and one-half cupfuls, or twenty-four tablespoonfuls.
One small bottle Burnett's extract,
- One-fourth cupful scant, or three tablesi^oonfuLs.
One small bottle Burnett's extx'act, - Twelve teaspoonfuls.
One flask of olive oil, . . . .
One and one-third cupfuls. or twenty tablespoonfuls.
TABLE OF PROPORTIONS.
One scant measure of liquid to three full measures of flour,
for bread.
One scant measure of liquid to two full measures of flour,
for muftins.
One scant measure of liquid to one full measure of flour, for
batters.
One-lialf cupful of yeast or one-fourth ||compressed yeast
cake, to one pint of liquid.
One even teaspoonful of soda and two teaspoonfuls of cream
of tartar to one quart of flour.
Three heaping or tour even teaspoonfuls of baking powder
to one quart of flour.
One teaspoonful of soda to one pint of sour milk.
One teaspoonful of soda to one cupful of molasses.
One saltspoonful of salt to one quart of milk for custards.
One teaspoonful of extract to one quart of custard.
One saltspoonful of salt to one loaf of sponge cake.
One teaspoonful of extract to one loaf of plain cake.
One saltspoonful of spice to one loaf of plain cake. .
One teaspoonful of salt to one quart of soup stock, or two
quarts of flour.
One saltspoonful of white pepper to one quart of soap stock.
One teaspoonful of mixed herbs to one quart of soup stock.
One tablespoonful of each chopped vegetable to one quart
of soup stock.
A speck of cayenne pepper is what you can take up on the
point of a pen-knife or on a quarter inch square surface.
A pinch of salt or spice is about a saltspoonful.
A pinch of hops is one-fourth of a cupful.
I^^r^^E::>c.
Potato Yeast — No. 1
Potato Yeast — No. 2
YEAST, BREAD, ROLLS, GEMS, ETC.
7 Potato Yeast— No. 3
.. 7
BROWN BBEAD,
Brown Bread — No. 1 8
Brown Bread — No. 2 9
Brown Bread— No. 3 9
licA\n Bread — No. 4 9
Biscuit (raised) — No. 1 9
Biscuit (raised)— No. 2. . . 10
Brown Corn Bread 10
Boston Brown Bread 10
Baking Powder Biscuit. .. . 10
Coleman Bannock 11
Corn Meal Puffs 11
French EoUs 11
Graham Bread — No. 1. . . . 11
Graham Bread — No. 2 12
Graham Bread — No. 3 12
Graham Gems — No. 1 12
Graham Gems — No. 2 12
Graham Gems — No. 3 13
Johnny Cake — No. 1 13
BISCUIT, ETC.
Johnny Cake — No. 2 13
Johnny Cake — No. 3 13
Milk Bread 13
Muffins— No. 1 U
Muffins- No. 2 14
Muffins— No. 3 14
Muffins— No. 4 14
Oat Meal Gems 14
Oat Meal Bread 14
Parker House Eolls 15
Puffet 15
Rye Bread 15
Salt Rising Bread 16
Soda Scones 16
Waffles— No. 1 17
Waffles— No. 2 17
Waffles— No. 3 17
Whole Wheat Bread. ..... 17
Wheat Gems 17
GRIDDLE CAKES, FRITTERS AND MUSH.
Buckwheat Cakes — No. 1. . 23
Buckwheat Cakes— No. 2.. 23
Bread Crumb Pancakes ... 23
Corn Meal Pancakes 24
Flannel Cakes 24
Graham Griddle Cakes. ... 24
Potato Pancakes 24
Wheat Batter Cakes 25
310
INDEX.
FRITTEKS.
Apple Fritters. 25 Queen Fritters 26
Corn Fritters 26 Spanish Fritters 26
Fritter Batter 25
Corn Meal Mnsh 27
Oat Meal Musli 27
MUSH.
Whole Wheat Mush 28
BREAKFAST AND TEA DISHES.
Baked Hash 33
Baked Kice 34
Breakfast Dish 33
Brown Stew 34
Chicken Croquettes — No.l, 34
Chicken Croquettes — No. 2, 35
Chicken Croqiiettes — ^No. 3, 35
Eggs, Baked 37
Eggs, Boiled 38
Eggs, Deviled— No. 1 37
Eggs, Deviled— No. 2 37
Egg Gems 36
Egg PtoUs 36
Egg Vermicelli 36
Escaloped Cheese 36
French Toast 38
Fried Cream 38
Green Corn Breakfast
Cakes 38
Harrison Cream Toast 39
Hash, Breakfast 34
Hominy Croquettes 39
Macaroni — No. 1 39
Macaroni —No. 2 39
Macaroni— No. 3 40
Macaroni Croquettes 40
Omelet, Delicate 41
Omelet, French 41
Omelet, Plain 40
Omelet, Shamrock 41
Potato Eolls 42
Eice Croquettes 42
Shepherd's Pie 42
Sunday Morning Dish 42
Tea Dish J3
Veal Croquettes 43
Veal Supper Dish 43
Welsh Karebit 43
CAKES AND FROSTINGS.
LOAF CAKES.
Angels" Food 50 Black Cake 52
Bride's Cake 53 Blitzkuchen or Lightning
Bread Cake— No. 1 52 Cake 52
Bread Cake— No. 2 52 Burnett Cake 53
INDEX.
311
Coffee Cake— No. 1 57
Coffee Cake— No. 2 57
Caramel Cake 53
Chocolate Cake (Dark) 61
Chocolate Cake 55
Cocoanut Pound Cake 57
Circle Cake 55
Delicate Cake — No. 1 62
Delicate Cake— No. 2 62
English Nut Cake 63
Fruit Cake for Wedding. . . 65
Fruit Cake— No. 1 66
Fruit Cake— No. 2 G7
Fruit Cake — No. 3 67
French Cake 65
Gold Cake 69
Groom's Cake 70
Hickory Nut Cake 70
Loaf Cake 72
Marble Cake— No. 1 73
Marble Cake— No. 2 73
Molasses Fruit Cake 74
Mother's Little Cakes 75
LAYER
Almond Custard — No. 1. . . 50
Almond Custard— No. 2. . . 50
Almond Cake 49
Banana Cake 51
Caramel Cake 54
Chocolate— No. 1 (Dark). . . 60
Chocolate— No. 2 (Dark). . . 61
Chocolate Cake — No. 1. . . . 54
Chocolate Cake — No. 2. . . . 55
Cocoanut Cake 56
Cream Cake 58
Custard Cake— No. 1 60
Custard Cake— No. 2 60
Dolly Varden Cake 62
Mountain Cake
Nut or White Fruit Cake. .
Pork Cake
Pound Cake
Eaisin Cake
Six Months' Cake
Spice Cake— No. 1
Spice Cake— No. 2
Sunshine Cake
8now Cake — No. 1
Snow Cake — No. 2
Snowflake Cake
Sponge Cake (White) No. 1,
Sponge Cake (White) No. 2,
Sponge Cake ( Yellow)
Sponge Cake— No. 1
Sponge Cake — No. 2
Sponge Cake (Aunty
Bealls)
Silver Cake
Vermont Currant Cake
Walnut Cake
CAKES.
Fig Cake — No. 1.
Fig Cake— No. 2.
Fig Cake— No. 3.
7a
76
77
78
79
80
82
82
84
80
80
81
87
87
87
82
83
51
80
85
85
63
63
64
Gold and Silver Jelly Cake 69
Hash Cake 70
Ice Cream Cake 71
Lemon Cake — No. 1 71
Lemon Cake — No. 2 72
Mikado Cake 74
Neapolitan Cake 75
Orange Cake — No. 1 76
Orange Cake— No. 2 77
Orange Cake— No. 3 77
Pineapple Cake 77
312
INDEX.
Prince of Wales Cake 78
Prune Cake 78
Roll Jelly Cake 79
Strawberrj- Short Cake ... 83
Tapioca Cake 84
Yietoria Cake 85
Walnut Cake 8C)
White Laj^er Cake 87
Cocoanut Bars 5G
Cocoanut Macaroons 57
Cream Puffs 59
Kisses 71
Macaroons — No. 1 73
Macaroons — No. 2 73
FKOSTINGS AND FILLINGS.
Brown Sugar Frosting 88
Boiled Frosting — No. 1. . . . 87
Boiled Frosting— No. 2 88
Caramel Frosting 88
Chocolate Frosting — No. 1, 88
Chocolate Frosting — No. 2, 89
Chocolate Frosting — No. 3, 89
Custard for Orange Cake. . 89
Fig Paste for Cake
Filling for Layer Cake.
Lemon Filling
Lemon Stock
Maple Sugar Frosting. .
Milk Frosting
89
90
90
90
90
90
Kaisin Frosting 91
Eaisin Mash for Layer Cake 91
GINGEE CAKES AND COOKIES.
Cream Ginger Cake 58 Ginger Snaps — No. 4.
Ginger Cup Cake 69
Ginger Cookies 67
Ginger Snaps — No. 1 68
Ginger Snai)s— No. 2 68
Ginger Snaps — No. 3 68
. 68
Ginger Snaps — No. 5 69
Molasses Cookies 74
Soft Ginger Bread— No. 1, 81
Soft Ginger Bread— No. 2, 81
Soft Ginger Bread— No. 3, 81
STJGAK COOKIES.
Cream Cookies 58
Cookies 58
Cocoanut Jumbles 56
Cocoanut Cookies 57
Sand Tarts 79
Sugar Cookies — No. 1 83
Sugar Cookies — No. 2 84
Sugar Cookies — No. 3 84
Queen's Cakes 79
Wandering Jews 85
DOUGHNUTS AND FKIED CAKES.
Crullers— No. 1 59 Fried Cakes— No. 1 64
Crullers- No. 2 59 Fried Cakes— No. 2 64
Doughnuts 62 Fried Cakes — No. 3 65
Doughnuts (Long Lake) ... 72 Fried Cakes — No. 4 65
INDEX.
313
PUDDINGS AND SAUCES.
Almond Pudding 97
Apple Pudding 102
Apple Pudding— No. 1 97
Apple Pudding — No. 2 97
Ajjple Tapioca Pudding. . . 98
Batter Pudding 99
Bird's Nest Pudding 98
Boiled Kice Pudding 99
Brown Batter Pudding. ... 88
Cottage Pudding— No. 1.. . 99
Cottage Pudding— No. 2.. . 99
Chocolate Pudding— No. 1. 100
Chocolate Pudding— No. 2, 100
Chocolate Corn Starch Pud-
ding 101
Cooperstown Pudding 101
Corn Pudding 100
Cream Pie Pudding 101
Cream Tapioca Pudding. . 100
Delmonico Pudding 102
Easter Egg Pudding 104
Egg Pudding 105
English Christmas Pudding 103
English Pudding 103
English Plum Pudding 103
Escaloped Apple Pudding.. 102
Farina Pudding 105
Genesee Pudding 105
German Triile Pudding. . . 105
Howard Pudding 106
IndianMeal Pudding— No. 1 106
Indian Meal Pudding— No. 2 106
Johns Delight Pudding. . . 107
Lemon Pufts 108.
Lemon Eice Pudding 107
Lemon Pudding — No. 1. . . . 107
Lemon Pudding — No. 2 108
Nottingham Pudding 108
Orange Pudding 109
Pineapple Pudding 110
Plum Pudding 109
Puff Pudding— No. 1 109
Puff Pudding— No. 2 109
Queen of Pudding 110
Quick' Pudding 110
Kice Meringue Ill
Eice Pudding— No. 1 Ill
Eice Pudding— No. 2 Ill
Snow Pudding 113
Sponge Pudding — No. 1 . . . 113
Sponge Pudding — No. 2. . . 114
Sponge Pudding — No. 3. . . 114
Steamed Bread Pudding. . Ill
Steamed Flour Pudding.. . 112
Steamed Pudding 112
Suet Pudding— No. 1 112
Suet Pudding— No. 2 113
Swedish Pudding 112
Tapioca Pudding — No. 1.. 114
Tapioca Pudding— No. 2.. 115
Tapioca Peach Pudding. . . 115
Taylor Pudding 115
Tip-Top Pudding 116
Trifle Pudding 116
Troy Pudding 116
Washington Pie 117
Whole Wheat Pudding 116
PUDDING S.\tICES.
"Auld Lang Syne" 119 Foam Sauce 118
Egg Pudding Sauce 119 Foaming Sauce 119
314
INDEX.
Golden Pudding Sauce 118
NTice Pudding Sauce 118
Pudding Sauce— No. 1 118
Pudding Sauce— No. .2 118
Strawberry Sauce 112
Wine Sauce— No. 1 117
Wine Sauce— No. 2 117
ICE CREAM, ICES, C
Api^le Mrringue
Blanc Mange, Raspberry
Cream
Blanc Mange, Wine Cream.
Cream, American
Cream, Brandy
Cream, Chocolate
Cream, Italian
Cream, Manioc .
Cream, Spanish
Cream, Tapioca
Cream, Velvet
Custard, Baked
Custard, Orange
Charlotte Ensse
Champagne Ambrosia
Charlotte, Banana
Charlotte, Orange
Frozen Apricots
Floating Island
Float — No. 1, Apple
Float — No. 2, Apple
Float, Orange
Ice Cream — No. 1
Ice Cream — No. 2
Ice Cream— No. 3
REA
137
131
133
130
130
130
131
131
132
132
132
133
13G
134
133
133
135
129
134
137
137
138
125
125
125
M3, CUSTARDS, JELLIES.
Ice Cream — No. 4 12G
Ice Cream — No. 5 126
Ice Cream— No. 6 126
Ice Cream, Chippewa 126
Ice Cream, Chocolate 127
Ice Ci'eam, Green Mount-
ain 127
Ice Cream, Pineapple 127
Ice — No. 1, Lemon 128
Ice — No. 2, Lemon 128
Ice— No. 3, Lemon 128
Ice, Orange 128
Ice— No. 1, Pineapple 128
Ice — No. 2, Pineapple 128
Ice, Peach 129
Jelly, Coffee 134
Jelly, Orange 136
Jelly, Lemon 135
Jelly, Manioc 135
Jelly, Tapioca 136
Jelly, Wine 137
Prune Souffle 138
Rice, Imperial 138
Sherbet — No. 1, Lemon. . . . 129
Sherbet— No. 2, Lemon .... 129
Sherbet, Orange 129
PIES.
Pie Paste— No. 1 145
Pie Paste— No. 2 145
Pie Paste— No. 3 145
French Puff Paste 145
INDEX.
315
Apple C!iistavd Pie 1-46
Cracker Pie 146
Cream Pie — No. 1 146
Cream Pie — No. 2. 146
Chocolate Pie 147
Cocoanut Pie — No. 1 147
Cocoanixt Pie— No. 2 147
Fruit Pie 147
Lemon Pie — No. 1 147
Lemon Pie— No. 2 148
Lemon Pie — No. 3 148
Lemon Pie — No. 4 148
Lemon Tarts 148
Mock Mince Pie 149
Mince Meat— No. 1 149
Mince Meat— No. 2 149
Mince Meat— No. 3 150
Mince Meat— No. 4 150
Molasses Apple Pie 150
Orange Pie — No. 1 151
Orange Pie— No. 2 151
Pie-Plant Pie— No 1 151
Pie-Plant Pie— No. 2 151
Pie-Plant Pie— No. 3 152
Peach Custard Pie 152
Eaisin Pie— No. 1 152
Kaisin Pie — No. 2 152
Eipe Currant Pie 153
Raspberry Pie 153
Squash or Pumpkin Pie . . . 153
Sour Cream Pie 153
PICKLES.
Chopped Pickles 160
Chow Chow— No. 1 160
Chow Chow— No. 2 160
Cucumber Pickles — No. 1 . . 159
Cucumber Pickles— No. 2. . 163
Cucumber Salad 161
English Mustard Pickle 161
Green Tomato Pickle 162
Mustard Pickle 162
Peach Pickle— No. 1 162
Peach Pickle— No. 2 163
Peach Pickle— No. 3 16:'.
Pickled Peppers 164
Piccadilli 164
Sweet Cucumber Pickles
— No. 1 164
Sweet Cucumber Pickles
—No. 2 165
Sweet Pickled Plums 165
YelloAv Pickle 165
CATCHUPS AND SAUCES FOR MEATS, FISH AND
VEGETABLES.
(.'aper Sauce 171
Celery Saiice 171
Chili Sauce— No. 1 172
Chili Sauce— No. 2 172
Cucumber Catchup 172
Drawn Butter 173
Horseradish Sauce 173
Hollandaise Sauce 173
Maitre d' Hotel Sauce 173
Mint Sauce 174
316
INDEX.
Mushroom Sauce — No. 1.. . 174
Mushroom Sauce— No. 2.. . 174
Raw Tomato Catchup 174
Spiced Currants 175
Tomato Catchup— No. 1 . . . 175
Tomato Catchup — No. 2. . . 175
Tomato Sauce 175
White Sauce 17(i
SALADS AND SALAD DRESSINGS.
Cabbage Salad— No. 1 184
Cabbage Salad— No. 2 184
Celery Salad 184
Chicken Salad— No. 1 182
Chicken Salad — No. 2 182
Chicken Salad— No. 3 183
Cucumber Salad 185
German Salad 185
Lobster Salad 185
Medley Salad 186
Potato Salad— No. 1 186
Potato Salad— No. 2 186
Salmon Salad 186
Shrimp Salad 187
Tomato Salad 188
SAIiAD DRESSINGS.
Boiled Dressing — No. 1. . . . 188 Mayonnaise Dressing 189
Boiled Dressing— No. 2. . . . 188
Boiled Dressing— No. 3. . . . 189
French Dressing 189
Salad Dressing 190
Salmon Salad Dressing. ... 190
RELISHES AND HINTS FOR THE TABLE.
Chantilly Baskets 200
Cheese Sticks 197
Cheese Crackers 200
Hard Boiled Eggs 197
Horseradish in Cream 201
Mock Oranges 198
Salted Almonds 197
Saratoga Chips 199
Table Bouquet , 199
To Serve Fried Oysters. . . 198
To Serve Orange Charlotte 198
To Serve Olives 198
To Chrystallize Fruit 199
To Serve Oranges 200
To Serve Eaw Oysters 200
To Garnish with Colored
Eggs 200
To Garnish a Dish 201
To Serve Fish Salads 199
To Serve Scalloped Oysters 199
To Serve Charlotte Russe, 199
SOUPS.
A la Julienne 215 Bean 208
Amber 207 Beef 208
INDEX.
317
Bouillou— No. 1 208
Bouillon— No. 2 208
CMckeu 210
Cream of Celery 209
Corn— No. 1 209
Corn— No. 2 209
Dumplings for Soup- -No. 1, 210
Dumplings for Soup- -No. 2, 210
Green Pea— No. 1 210
Green Pea— No. 2 211
Mutton Broth 211
Noodles for Soup — No. 1 . . . 212
Noodlesfor Soup— No. 2... 212
Oyster 212
One Day Soup 212
Pea— No. 1 213
Pea— No. 2 213
Split Pea 213
Stock for Soup — No. 1 213
Stock for Soup— No. 2 214
Stock for Soup— No. 3 214
Tomato— No. 1 216
Tomato— No. 2 217
Tomato — No. 3 217
Tomato — No. 4 217
Tomato No. 5 217
Turkey 215
Turtle 215
FRESH FISH, SALT FISH, OYSTERS, ETC.
Brook Troiit 225
Clam Cliowder— No. 1 225
Clam Chowder— No. 2 225
Codlish Balls 226
Codfish, Baked 226
Codfish and Cream 227
Fish, a la Creme 228
Fish, Baked 223
Muskallonge, Baked 224
Muskallonge, Boiled 224
Mackerel, Broiled, Salt 230
Oysters, Broiled 224
Oysters, Cream 230
Oysters, Creamed 228
Oysters, Cream Loaf 227
Oysters, Scalloped 231
Oyster Fritters 230
Oysters, Fried— No. 1 229
Oysters, Fried— No. 2 229
Oysters, Pickled 231
Oyster Royal 231
Salmon, Scalloped 232
Turbot 232
Whiteflsh, Broiled 232
MEATS AND POULTRY.
A Nice "Pick-up' 239
Boiled Corned Beef 241
Boiled Dinner 241
Beefsteak Loaf 240
Beef Loaf 240
Beefsteak Pudding 240
Broiled Beefsteak 242
Beefsteak, RoUed 250
Beef, English Hunters 243
Beef, English Pot-Pie 244
Beefsteak, Stewed 251
Chicken Pie 242
318
INJ^EX.
Cliickeu, Fricasseed 24:5
Chicken, Gelatine 242
Chicken, Pressed 248
Deviled Ham 243
Frittadilla 245
Fresh Meat Griddles 244
Hamburg Steak 245
Kidney Stew 245
Mutton Pies 247
Mutton, Boiled Leg 241
Mutton, Corned Leg 243
Mock Goose 246
Mock Sweet Breads 246
Meat Pie 246
Oyster Dressing 247
Pressed Meat 249
Potted Liver 248
Pork and Beans 248
Eoast Sirloin 249
Roast Goose or Ducks 249
Roast Veal and Tongue. . . . 250
Scotch Hotch-Potch 251
Turkey, Scalloped 250
Veal Pot Pie 252
Veal Chops, Fried 251
Veal Omelet 252
Veal, Deviled 243
Veal Birds 251
Brine for Beef ( Celebrated) 252
TABLE:
Showing the proper Vegetables to serve with Meats, Game,
Poultry, Fish, Etc 257
VEGETABLES.
Asparagus 259
Beans, Lima 266
Beans, String 272
Beets 259
Beet Greens 259
Boiled Dinner 260
Carrots, Stewed 271
Corn. Baked 259
Corn, Boile<l 260
Corn, Dried 263
Corn, Stewed 272
Corn Frittei-s 265
Corn Oysters— No. 1 261
Corn Oysters— No. 2 262
Corn Oysters— No. 3 262
Corn Oysters— No. 4 262
Corn Dodgers 261
Cabbage, Creamed 262
Cabbage, Fried 264
Cabbage, Steamed 271
Cauliflower, Boiled 260
Cauliflower, Escaloped . . . 26:!
Dandelions 263
Egg Plant 263
Hominy 265
Hominy, Fried 265
INDEX.
319
Kraut, Sour 270
KoM-Kabi 266
Lettuce, Wilted 275
Macaroni, Boiled 261
Okra 266
Onions, Boiled 261
Onions, Fried 265
Parsnip Croquettes. 266
Parsnips, Fried 265
Parsnip Fritters 267
Parsnips, Stewed 272
Peas, Green 265
Potatoes and Onions 267
Potatoes, Baked 267
Potatoes, Baked in Milk ... 268
Potatoes, Baked Mashed. . . 266
Potatoes, Boiled 268
Potatoes, Croquettes 268
Potatoes, Ducliess 263
Potatoes, Escaloped 264
Potatoes, Fried Eaw 269
Potatoes, Mashed 269
Potatoes, Stuflted 272
Potatoes, Sweet 273
Potatoes, Warmed 270
Potato Puffs— No. 1 269
Potato Puffs— No. 2 269
Salsify orVegetableOysters 270
Salsify or oyster Plant 270
Squash, Summer 273
Squash, Winter 275
Succotash 273
Spinach 271
Tomatoes, Baked 274
Tomatoes, Escaloped 264
Tomatoes with Macaroni. . 274
Tomatoes, Raw. 274
Tomatoes, Stewed 274
Tomato Toast 274
Turnips 275
DOMESTIC WINES.
Currant Wine— No. 1 281
Cun-antWine—No.2 (Black) 281
Currant Wine— No. 3 281
Currant Wine— No. 4 282
Cherry Bounce 282
Grape Wine 283
Gooseberry Wine 283
Maderia Wine 284
Kaisin Wine 284
NOr RISKING AND REFRESHING DRINKS.
Claret Cup 285
Chocolate 284
Chocolate (Mexican) 285
Cream Beer 285
EggNogg 286
Nectar 286
Pop 286
Raspberry Vinegar — No. 1 . 287
Raspberry Vinegar — Mo. 2. 287
320
fNDEX.
CANDY.
Butter Scotch 203
Butter Tafify 293
Cream Candy 294
Chocolate Caramels — No. 1, 294
Chocolate Caramels— No. 2, 294
Molasses Candy 295
Maple Creams 294
NutTaflfy 295
"Oscar Wild" Taffy 295
Sugar Candy 29(5
Stick Candy 290
Walnut Creams 29(1
MISCELLANEOUS,
Table of Weights and
Measures 307
Table of Proportions.. 308
c;
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