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Full text of "Good luck cook book"

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Good Luck Cook 
Book 




THIRD EDITION 

COPYRIGHT APPLIED FOR 



Edited by the Week End Club of 

St. Paul's Episcopal Church 

DeKalb, Illinois 



<& 



i 



-h" 



The Week End Club 
desires to thank the 
Ladies who have kindly 
contributed to the suc- 
cess of this book. 



TRANSFERRED FROM 



SOUPS 



CREAM OF CORN— Mrs. A. W. Fisk. 

Score each row of grains on six ears of corn; then with 
the back of the knife press it out carefully and throw the cobs 
into a kettle; cover with a quart of boiling water, bring to the 
boiling point and strain. Now, add the scraped corn to the 
water. Rub together two tablespoons of butter and one _ of 
flour. Stir it into this corn mixture and bring it to boiling 
point, then add one pint of hot milk; season and serve. 

CORN SOUP— Mrs. W. G. Earl. 

1 can corn. 1 scant pint hot milk. 

1 quart hot water. 1 cup cream. 

1 tablespoon flour. Salt and pepper. 

1 tablespoon butter. 

Boil corn and hot water half an hour, then press through col- 
ander. Rub flour and butter together and half corn pulp and 
when smoothly mixed, rest of corn, seasoning, hot milk and 
cream. 

POULETTE SOUP — Mrs. Emma N. Read. 

3 tablespoons butter. Parsley. 

3 tablespoons cut celery. 3 tablespoons flour. 

S tablespoons turnip. 3 pints milk. 

3 tablespoons carrot. 1-2 cup cream. 

1 tablespoon minced onion. 2 teaspoons salt. 

1 bay leaf. Pepper to suit taste. 

1 blade of mace. 2 eggs (yolks). 

Melt butter in a saucepan and add celery, turnip and carrot; 
also minced onion, bay leaf, mace and parsley and cook slowly 
twenty minutes. Add flour and when blended pour over it 
gradually the three pints of milk. Add salt, a little pepper 
and cook all in the double boiler twenty minutes. Strain and 
add egg yolks beaten with cream. 

PEA SOUP — Mrs. Franz G. Lundberg. 

Soak one quart of split yellow peas in water over night. 
In the morning drain and add two quarts of water and cook 
slowly until they are soft, then rub through the colander. 

In the meantime have a soup bone boiling, to which add 
onions, celery, salt and pepper to taste. At time of using soup 
add enough of soup bone stock to thfe pea stock to make the 
right consistency. It is to be eaten quite thick. 

3 



RICE CREAM SOUP— Mrs. W. G. Earl. 

1 pint chicken stock. 1 tablespoon butter. 

4 tablespoons uncooked rice. 1 tablespoon flour. 
1 pint milk. Salt and pepper. 

Cook rice and stock 30 minutes, press through colander, 
return to kettle and add milk. Rub together butter and flour; 
add to soup and stir constantly until boiling, add seasoning 
and serve. 

CREAM TOMATO SOUP— Mrs. W. H. Flinn. 

Six large ripe, or 1 can to- 1 quart water. 

matoes. 1 teaspoon salt. 

1 quart milk. Pepper to suit taste. 

1-2 small onion (cut very 1-4 teaspoon soda. 

fine). 1 tablespoon butter. 

Boil tomatoes, onion and water together fifteen minutes. Add 
soda, and pour in milk immediately, while foamy, to prevent 
curdling. Add salt, pepper and butter. 

LIMA BEAN SOUP— Mrs. L. A. Hatch. 

1 cup dried lima beans. 4 tablespoons butter. 

3 pints of cold water. 2 tablespoons of flour. 

2 slices of onion. Salt. 

4 slices of carrot. Pepper 

1 cup of cream or milk. 

Soak beans over night. In the morning drain and add cold 
water. Cook until soft and rub through sieve. Cut vegetables 
in small pieces and cook five minutes in one-half the butter, re- 
move vegetables, add flour, salt and pepper and stir in the boil- 
ing soup. Add cream and heat. Strain and add remaining 
butter. 

PONSEIZIAM SOUP— Margaret E. Ahem. 

2 1-2 pounds veal. 1 pint milk. 
1-4 pound salt pork. 1-2 cup flour. 

1 pint chopped potatoes. 1-2 cup butter. 

1 pint tomatoes. 1 teaspoon pepper. 

1 onion (chopped fine). 2 tablespoons salt. 

1 can corn. 

Boil veal and salt pork one hour in two quarts of water. 
Remove bones, grind meat and add potatoes, tomatoes and onion 
and cook thirty minutes, then add corn and cook twenty minutes. 
Mix flour, butter, pepper and salt with milk, and add, stirring 
constantly. Serve hot. 

NOODLES FOR SOUP— Mrs. W. G. Earl. 

1 egg. Flour. 

Pinch of salt. 

Beat egg, add salt and all the flour it will take up, roll thin 
as possible, roll up, and slice off in very narrow strips, and drop 
in boiling soup fifteen minutes before serving. 

4 



BREAD 



BREAD — Mrs. Fred Charles. 

1 pint hot mashed potatoes. Water. 

1 tablespoon sugar. 1 cake yeast foam. 

3 tablespoons lard. 1 tablespoon salt. 

Flour. 

The day before you wish to bake bread, take one pint of hot 
mashed potatoes and two tablespoons of flour. Scald with a 
pint of hot water. When cold add one cake of yeast foam that 
has been dissolved in one-half cup cold water. Set in a warm 
place. 

In the morning add one quart of warm water and flour 
enough to make a batter. Keep in a warm place and when this 
is light add salt, sugar and lard, and enough flour to knead 
until it does not stick to pan. Set in a warm place and let rise 
twice its size. Mold down but do not add any more flour. 
When light again, form into loaves and when these are light, 
bake in a moderate oven for one hour. It should not brown the 
first twenty minutes. 

The yeast can be made at noon by scalding the flour with 
potato water, then the potatoes can be omitted. 



BREAD — Mrs. Bailey Rosette. 

This recipe will make three medium-sized loaves. Make a 
hole in a pan of flour, about two or three quarts. Put in a 
tablespoon each (level) of sugar, lard and salt. Dissolve one 
compressed yeast cake in a cup of warm water and add to a 
quart of milk and water — half and half. Put the milk, a pint, 
into the quart measure, and fill it up with water hot enough to 
warm the milk, then put in dissolved yeast cake making a run- 
ning-over quart. Add this to flour in pan and beat in enough 
to make stiff batter. Beat this very thoroughly, then cover 
and let stand to rise. 

When it has risen, knead in flour enough so that it will not 
stick to board, and put to rise again until it has about doubled 
in bulk. Then shape into loaves, let rise again and bake about 
three-quarters of an hour. 

BREAD — Mrs. J. V. Mennis. 

Place in a pan of flour one bowl of soft yeast and one of 
warm water. When light, mould into a large loaf, kneading it 

5 



well. Let it rise again, then shape into loaves, handling as lit- 
tle as possible. When sufficiently light, bake. This sponge 
can be set in the morning and the bread baked for dinner. 

SOFT YEAST FOR BREAD— Mrs. J. V. Mennis. 

12 medium sized potatoes 3 tablespoons sugar, 
boiled and mashed. 4 tablespoons flour. 

2 tablespoons salt. 2 yeast cakes. 

Mix and put in a two-gallon jar, adding water until nearly 
full. Set in a cool place until ready for use. 

ENTIRE WHEAT BREAD— Mrs. R. D. Hunt. 

2 cups wheat flour. 1 egg. 

2 cups entire wheat flour. 4 teaspoons baking powder. 

2 cups sweet milk. 1-2 cup broken English wal- 
1 teaspoon salt. nuts and raisins together. 

2-3 cup sugar. 

Let stand 20 minutes. Bake 40 minutes in slow oven. Makes 
two loaves. 

RYE BREAD — Mrs. James Bjorkman. 

1 cup Orleans molasses. Rye flour. 

1 teaspoon salt. Wheat flour. 

1 tablespoon lard. 

At night scald rye flour. When cool put in sponge (which 
is made at noon). Add molasses, salt and lard. Add more 
rye flour and finish with wheat flour. Mix stiff. Let rise over 
night and put in pans the first thing in the morning. 

GRAHAM BREAD — Harriet Colburn McOonaughey. 

2 cups Graham flour. 1 teaspoon salt. 

1 cup white flour. 3 teaspoons baking powder. 
1-3 cup sugar. 

Sift together. 

Mix with less than 2 cups of sweet milk and beat well. 
Pour in buttered loaf pan and bake in a moderate oven 3-4 of 
an hour. 

GRAHAM BREAD — Mrs. Andrew Anderson. 

2 cups sour cream. 1 1-2 cups wheat flour. 

1 teaspoon soda. 2 cups Graham flour. 
1-2 cup sugar. 1 teaspoon salt. 

1-2 cup molasses. Bake 1 1-2 hours. 

BROWN BREAD— Blanche Staples. 

2 cups sour milk. 1 teaspoon salt. 

1 egg. 1-2 cup white flour. 

1-2 cup molasses. 1-2 cup of corn meal. 

1 tablespoon sugar. 3 cups of Graham flour. 

1 teaspoon soda. 3-4 cup raisins or currants. 

Bake in pound baking powder cans 3-4 of an hour. 

6 



BROWN BREAD— Mrs. E. O. Wood, Mrs. H. W. Fay. 
2 eggs. 2 cups sour milk. 

1-2 cup brown sugar. 2 teaspoons soda. 

1-2 cup molasses. 1-2 teaspoon salt. 

2 tablespoons shortening. 1 cup flour, the rest Graham. 

Steam 1 1-2 hours; good baked. 

BROWN BREAD— Mrs. E. W. Baldwin. 
1 cup corn meal. 2-3 teaspoon soda. 

1 cup flour. 1 teaspoon salt. 

1-2 cup molasses. 

Sour milk enough to make a medium batter. This will half 
fill 2 baking powder cans, put on covers and steam 2 hours, then 
bake a half hour. Let stand a few minutes before removing 
covers. 

STEAMED BROWN BREAD— Mrs. H. George Osterberg. 
1 pint rye or Graham flour. 3-4 cup sour milk. 
1 pint corn meal. 1 1-2 teaspoons soda. 

1 cup molasses. 1 1-2 pints cold water. 

Put into a pail, and place the pail in a steamer of cold water 
and when it starts boiling keep at boiling point until done. 
Steam 4 hours. 

STEAMED BROWN BREAD — Mrs. Newell D. Gilbert. 

2 cups Graham flour. 2 tablespoons melted butter 
1 cup wheat flour. or lard. 

1 cup molasses. 1 teaspoon soda, dissolved in 

1 1-2 cups sour milk. a little hot water. 

1 egg- 
Put in cans or basin and steam 2 1-2 hours. 

CORNCAKE — Mrs. Heermans. 

1 cup flour. 1-2 teaspoon salt 

1-2 cup corn meal. 1-2 tablespoon melted lard. 

1-2 teaspoon soda. 1-4 cup sugar. 

1 1-4 cups sour milk. 2 eggs. 
Add lard and beaten whites of eggs last. 

CORN BREAD— Agnes M. Cole. 

2 cups corn meal. 2 cups water. 

1 cup flour. 1 teaspoon salt. 

3 teaspoons baking powder. 2 eggs. 

1-2 cup sugar. 3 tablespoons melted butter. 

STEAMED CORN BREAD— Mrs. L. A. Hatch. 

1 cup corn meal. 2 rounding teaspoons baking 

1 cup flour. powder. 

1 cup sweet milk. 2 tablespoons lard. 

I e gg_ 1 teaspoon salt. 

3 tablespoons sugar. 

Steam 1% hours or longer. 



CORN CAKE— Mrs. W. C. Glidden. 

1-2 teaspoon butter. 2 eggs. 

1-2 tablespoon lard. 1-4 cup sugar. 

1-2 teaspoon soda alnd a little 1 cup white flour. 

salt mixed in 1 cup sour 1 cup corn meal. 

milk. 

JOHNNY CAKE— Mrs. B. C. Knodle. 

1-2 cup sugar. 1-4 cup butter. 

1 egg. 1 teaspoon soda (or 2 of bak- 

1 cup Indian meal. ing powder with 1 cup 

1 cup flour. sweet milk). 

1 cup sour milk. 

CORN BREAD— Mrs. M. A. L. Olsen. 

1 cup corn meal. 2 eggs. 

1 cup flour. 1-2 teaspoon of soda. 

1-2 cup of granulated sugar. 1-2 teaspoon of salt. 
1 cup of sour cream. 

Stir until thoroughly mixed. Bake in one layer in moderate 
oven, 15 to 30 minutes. 

BANNOCK— Blanche Staples. 

1 cup corn meal (scalded). 1 teaspoon baking powder. 
1 pint sweet milk. Salt. 

3 eggs, beaten light (add Butter, size of an egg (put 
last). in meal while scalding). 

Bake in a shallow pan about 1 1-2 inch thick for one hour in 
a moderate oven. 

SOUTHERN CORN BREAD— Mrs. Bailey Rosette. 

1 cun sweet milk 2 tablespoons white flour. 

1 cup sour milk. 1-2 teaspoon baking powder. 

1-2 teaspoon soda. Butter size of an egg. 

1 egg. 1 teaspoon salt. 
1 1-2 cups cornmeal. 

Dissolve soda in sour milk, beat an egg light, pour milk into 
this, stir in corn meal and flour into which put baking powder. 
Put pan on the stove with butter, when melted, pour into the 
batter and add salt. The butter will grease the pan and form 
a crispy top. Bake about half an hour. 

SOUTHERN BATTER BREAD— Mrs. Norman. 

1-2 cup white cornmeal. 1 dessert spoon lard, butter 
1 cup cold boiled little hominy or baking drippings. 

(grit). 2 eggs. 

1 teaspoon salt. 1 teaspoon baking powder. 

Scald meal, with salt and lard added, add grits and eggs, 
slightly beaten; add sweet milk to make a very thin batter. 



Cook in gi-eased baking dish until it is a golden brown. Help 
with a spoon. 

Buttermilk and soda are even better than sweet milk and 
baking powder, but you have to experiment as to the quantity 
of soda. The less the better, is my experience. 

This recipe is good without the grits, and 1-2 cup of rice 
makes still another good batter bread, used instead of the 
little hominy. 

This recipe is also nice for corn muffins. The muffin rings 
must be well greased. It is also a reliable recipe for corn bat- 
ter cakes. These cakes require great deftness, as the batter 
must be very thin. 

Points to remember about making corn bread are: — Use 
White meal. Use plenty of shortening and grease the pans 
well. For batter breads, cake or muffins, nobody ever used too 
many eggs or too little meal. 

Never use sugar, or molasses in making corn breads. 

SOUTHERN BEAT BISCUIT— Mrs. Norman. 

1 quart sifted flour. 1 teaspoon salt. 

1 round tablespoon lard. 3-4 cup water or milk. 

Make into stiff dough. Put on a solid block and beat with a 
heavy maul until it blisters. (The Southern cook's rule is 
"Two hundred licks for every day and five hundred for com- 
pany"). Cut out with small biscuit cutter and bake in moderate 
oven. They should be white, not brown, when done. A fairly 
good imitation of real "beat biscuit" can be made by running 
the dough made by this recipe repeatedly through the kitchen 
grinder. 

CORN PONES (SOUTHERN STYLE)— Mrs. Norman. 

1 tablespoon butter, lard or 1 quart of white cornmeal. 

drippings (bacon drip- 1 teaspoon salt. 

ings are best). 
Mix with cold water. Make into oval cakes with the hands, 
letting the fingers make ridges; bake in a hot oven, or a 
greased skillet, until the crust is chestnut brown. 

HOMINY BATTER CAKES (SOUTHERN STYLE)— Mrs. Norman 

2 eggs. 1 teaspoon salt. 

1 pint milk. 1 scant pint cold cooked 

1 1-2 tablespoons sifted flour. hominy. 

1 tablespoon butter. 

Stir together the hominy and the beaten yolks of the eggs; 
add the other ingredients and last the frothed whites. Bake 
on a hot griddle. 

POPOVERS— Nina L. Wagner. 

2 eggs. 2 cups flour. 
2 cups milk. Salt. 

Beat eggs and add milk and flour alternately. 



NUT BROWN BREAD— Nettie M. Flinn. 

2 cups molasses. 1 cup raisins. 

4 cups sour milk. 4 cups white flour. 

4 teaspoons soda. 4 cups graham flour. 

2 teaspoons salt. 4 tablespoons sugar. 

1 cup nuts. 

NUT BROWN DATE BREAD— Mrs. E. S. Davidson, Mrs. Fred 
L. Charles. 

3 cups sour milk. 1 cup cnopped nuts. 

2 teaspoons soda. 1 cup chopped dates. 
1-2 cup light brown sugar. 1 1-2 cups white flour. 
Salt. 3 cups graham flour. 
1-2 cup molasses. 2 eggs. 

Bake 50 minutes. 

NUT BREAD— Mrs. T. Duggian. 

1 egg. 4 teaspoons baking powder. 

1-2 cup sugar. 1 cup broken walnut meats 

1 cup sweet milk. or raisins. 

2 1-2 cups flour. 

Beat egg very light, then add sugar, beating it into the egg 
and then add milk, flour, baking powder and fruit. Put in 
tin, let rise 30 minutes and bake 45 minutes. 

NUT BREAD— Mrs. Bodman. 

1 cup nuts chopped fine. 1 teaspoon salt. 

4 cups flour. 1 egg. 

1 cur> sugar. 2 cups sweet milk. 

4 teaspoons baking powder. 

Beat all together, let stand and rise 20 minutes. Bake about 
45 minutes. 

PARKER HOUSE ROLLS — Mrs. James Deishman. 

1 pint milk scalded and cool- 3 cups flour. 

ed; add 1 tablespoon lard. 

2 teaspoons salt. 1 cake compressed yeast. 
1 tablespoon sugar. 

Beat thoroughly and keep warm until light. Add 
1 egg. 1-4 cup sugar. 

1-4 cup lard or butter. 4 cups flour. 

Knead into a loaf and let rise. This amount makes three 
dozen medium sized rolls. 

FRENCH ROLLS— Mrs. M. Horan. 

One quart of light dough. 1 egg. 

3-4 cup sugar. Flour to stiffen, but not as 

1-4 cup of lard. much as for bread. 

When light roll out. Cut with round cutter, spread butter 
on one half, turn the other half over. Let rise again and bake 
in a quick oven. 

10 



BAKING POWDER BISCUIT— Mrs. Charles E. Bradt. 

3 cups flour. 1 tablespoon lard. 

1 scant teaspoon salt. 1 tablespoon butter. 

3 teaspoons baking- powder. 1 cup milk. 

Sift together flour, salt and baking powder; chop into this 
with a knife, the lard and butter, then add the milk gradually, 
making a soft dough. Take dough on board and knead very 
gently. Cut in small rounds and bake 15 or 20 minutes in a 
moderately quick oven. 

TEA BISCUIT— Mrs. John Dowdall. 

1 quart flour. 1 teaspoon salt. 

2 level teaspoons baking 2 tablespoons lard. 

powder. Sweet milk. 

Sift flour, baking powder and salt. Add lard and sufficient 
milk to make dough. Knead, roll on floured board, cut in discs. 
Bake 15 to 20 minutes. 

BAKING POWDER BISCUIT— Mrs. W. H. Cblburn, Chicago, 111. 

1 cup flour. 1-2 cup milk or water. 

1 teaspoon baking powder. Salt. 
1 tablespoon lard. 
Make 6 or 8 biscuits. 

BLUEBERRY MUFFINS— Edna Talbot Horn. 

1-4 cup butter. 4 teaspoons baking powder. 

1-3 cup sugar. 1-2 teaspoon salt. 

1 egg. 1 cup milk. 

2 2-3 cups flour. 1 cup berries. 

Cream the butter, add sugar and well-beaten egg; mix and 
sift flour, baking powder and salt, reserving one-fourth cup 
of flour to be mixed with berries and added last; the remainder 
added alternately with milk. 

BLUEBERRY MUFFINS— Agnes M. Cole. 

2 cups flour. 1-2 cup of sugar. 

1-2 teaspoon salt. 1 egg. 

2 teaspoons baking powder 1 cup milk. 

(rounded.) 1 heaping cup blueberries. 
1-4 cup butter. 

Mix flour, salt and baking powder and sift. Cream butter 
and sugar. Add to this beaten yolk of egg. milk, then flour 
and beaten white of egg. Stir in carefully blueberries which 
have been rinsed, dried and rolled in flour. Bake in muffin 
pans 20 minutes. 

MUFFINS— Mrs. Newell D. Gilbert. 

1 tablespoon sugar. 1 cup milk. 

2 level tablespoons butter 2 cups flour with 2 rounding 

or part lard. teaspoons baking powder, 

1 egg. sifted in. 

1 teaspoon salt. 

11 



MUFFINS— Nora B. Ney. 

1 egg. 1-4 teaspoon salt. 

2 teaspoons sugar. 1 1-2 cups flour. 

1 tablespoon butter (heaping.) 2 teaspoons baking powder. 
3-4 cup milk. 

MUFFINS— Mrs. Fred L. Charles. 

1 quart flour. 2 tablespoons melted butter. 

2 teaspoons baking powder. 1 egg. 

3 tauiespoons sugar. 1 cup sweet milk. 

Sift flour with baking powder. Beat egg, then mix all to- 
gether and bake in a quick oven. Have the muffin tins greased 
and hot before dropping the mixture in. 

GRAHAM GEMS— Mrs. Frank Austin. 

2 tablespoons sugar. 2 cups Graham flour. 

Butter size of an eeg. 2 teaspoons baking powder. 

Pinch of salt. Sweet milk. 

Mix together the butter, sugar, salt, flour and baking pow- 
der, then add sweet milk enough to make a soft batter to drop 
from spoon into hot buttered gem pans. Bake twenty min- 
utes. 

RICE MUFFINS— Genivie Lewis. 

2 cups cold boiled rice. 1 1-2 teaspoons baking pow- 

1-2 pint milk. der. 

2 eggs. 1 tablespoon sugar. 
1 pint flour. 1 teaspoon salt. 

Beat eggs slightly and mix with rice and milk. Sift together 

flour, baking powder, sugar and salt. Mix with rice mixture, 

beating all into a smooth batter. Grease muffin pans and fill 
each mold two-thirds full. Bake in a hot oven. 

OATMEAL MUFFINS— Agnes M. Cole. 

1 cup cold cooked oatmeal. 1 beaten egg. 
1 1-2 cups flour. Pinch of salt. 

4 level teaspoons baking pow- 2-3 cup milk. 

der. 1-2 teaspoon sugar. 

Make a stiff batter and bake. 

WAFFLES— Mrs. S. E. Bradt. 

3 eggs. 2 cups milk. 
1 tablespoon melted butter. 3 cups flour. 

1 teaspoon salt. 6 teaspoons baking powder. 

Beat whites of eggs separately and add last. 

WAFFLES— Mrs. Charles Powell. 

1 3-4 cups flour. 1 cup milk. 

3 teaspoons baking powder. 2 eggs. 

1-2 teaspoon salt. 1 tablespoon melted butter. 

Mix and sift dry ingredients, add milk gradually, yolks of 
eggs, beaten, butter and whites of eggs, beaten stiff. Serve 
with maple syrup. 

12 



DUMPLINGS — Miayme Cheasbro Evans 

When beef, veal or chicken have been stewed until done re- 
move the meat or fowl, thicken the gravy a little and when 
boiling add the following: 

1 egg beaten light. 3 teaspoons baking powder 

6 tablespoons cold water. sifted with 1 cup flour and 

1 tablespoon melted butter. as much more flour as i5 

Salt. required to make a thick 

batter. 

Drop from the spoon and steam from ten to fifteen minutes. 



13 



SANDWICHES 



IMPROMPTU SANDWICHES— Mrs. John Taylor. 

1-4 pound Waukesha cheese. Salt. 

1-2 cup chopped pecans. Cayenne pepper. 

12 olive meats. 

Rub cheese to a paste, add nut meats, olives, salt and cay- 
enne pepper to taste. Moisten with salad dressing and spread 
between thin slices bread. 

DAINTY SANDWICHES— Mrs. H. A. Vent. 

1 cup stoned olives. 1 cup pecan nut meats. 

Cut large, thick-meated olives from the stones. Pass both 
olives and nuts together through a meat grinder. The mix- 
ture should form quite a smooth paste. Spread between thin 
slices of buttered bread. 

PEANUT SANDWICHES— Mrs. James Leishman. 

Shell and skin freshly roasted peanuts and roll them to fine 
crumbs on a pastry board. Add salt to taste, and mix the 
powdered nuts with enough fresh cream cheese to make a paste 
that can be easily spread on unbuttered bread. Keep in a cold, 
damp place until wanted. 

WALNUT SANDWICHES— Mrs. James Leishman. 

Shell English walnuts. Blanch and chop, and to every 
tablespoon of nuts allow a good half tablespoon of cream 
cheese. Rub well together and spread on thin slices of crust- 
less white or graham bread. 

HAM-CELERY SANDWICHES— Margaret E. Ahem. 

Chop cooked ham fine and mix with half the amount of 
chopped celery. Mix with Mayonnaise and spread on thin 
slices of white bread. 

CHICKEN SANDWICHES— Mrs. James Leishman. 

1-2 can French mushrooms. Chicken. 
1-2 cup English Walnuts. 

Mince the white meat of a roast chicken and mix it with 
the mushrooms, chopped fine, and half a cup of chopped 
English walnuts. Season to taste with pepper and salt and 
moisten with melted butter. Put the mixture between slices 
of whole wheat bread. 

14 



HORSERADISH SANDWICHES— Mrs. S. S. Swasey. 

4 tablespoons finely grated 1 tablespoon lemon juice or 

horseradish. vinegar. 

1 tablespoon grated onion. 

Moisten with cooked salad dressing or creamed butter and 
spread on thin slices of bread. Fine with oyster or lobster 
cocktail. 

CHEESE SANDWICHES— Mrs. E. E. Embnee. 

1 cream cheese. Cream. 

1 bottle stuffed olives. 

Cream the cheese with enough cream so as to spread. Add 
olives, chopped fine, and spread between thin slices of bread. 
Nuts may be used in place of the olives. 

CHEESE AND OLIVE SANDWICH— Hazel McDermott. 

2 teaspoons McLaren's cheese. Mayonnaise dressing. 

1 small bottle stuffed olives. 

Chop the olives fine, mix with the cheese and dressing 
enough to spread well- Spread thin slices of buttered bread. 

OLIVE SANDWICH— Mrs. Clarence Dollmyer. 

Chop stuffed olives. Mix with cream cheese, salad dressing 
and nuts. Spread between thin slices of bread. 

OLIVE SANDWICH— Beatrice Gurler. 

2 doz. olives chopped fine. Pinch mustard. 

1-2 cup celery. Mayonnaise to moisten. 

1 teaspoon catsup. 

CUCUMBER SANDWICH— Clara Heermans. 

Fresh, crisp, cold cucumbers, cut an eighth of an inch thick, 
with a dash of salt, make a delicious sandwich if eaten imme- 
diately. 

FILLINGS FOR SANDWICHES— Mrs. T. D. Temple. 

Chopped chicken and mayonnaise dressing. 
Chopped nuts and mayonnaise dressing. 
Cream cheese and finely chopped English walnuts. 
Stuffed olives, cut up fine and mayonnaise dressing. 
Peanuts, chopped fine and mayonnaise dressing. 
Neufchatel cheese and chopped olives, brown bread. 
Deviled ham, chopped peanuts and mayonnaise dressing. 
Sardines, mixed with cream cheese, and a little cayenne 

pepper. 
Brown bread, with any cream cheese and chopped nuts. 
Brown bread with whipped cream and chopped nuts. 

15 



FILLINGS FOR SANDWICHES— A. B. K. 

Chop fine hard boiled eggs, peanuts, olives or pickles. 
Mix with mayonnaise dressing. 

Chop fine hard boiled eggs. 

Mix with salt and pepper, mayonnaise dressing. 

A lettuce leaf in each sandwich. 

Cheese well seasoned with salt and paprika. 
Mix with equal parts olive oil and mayonnaise until thin 
enough to spread well. 

Spanish peppers chopped fine, cream cheese. 

Swiss cheese, sliced very thin, mustard, rye bread. 

Fresh lettuce, olive oil, salt and pepper. 
Eat immediately. 

Lettuce and mayonnaise dressing. 

Will stay fresh several hours if covered with a damp cloth 
and put in a cool place. 

Cold boiled ham, cucumbers, pickles. 
Moisten with mayonnaise to spread well. 



16 



MEATS 



MEAT ROLL— Mrs. H. George Osterberg. 

1 pound round steak. A little onion. 

1 pound ham. Salt and pepper to taste. 
1-2 cup bread crumbs. Dash of red pepper. 

2 eggs. 

Chop steak and ham fine, using fat on ham. Mix all to- 
gether and form in a roll. Put in a floured cloth and steam 
4 hours, having the water boiling slow all the time. 

VEAL BIRDS — Mrs. W. H. Hamilton. 

Slices of veal from the loin cut very thin. Remove bones 
and fat and pound until one-fourth of an inch thick. Trim 
into pieces 2 1-4 by 4 inches. Chop the trimmings fine with 
one square inch of salt pork for each bird. Add one-half as 
much fine bread crumbs as you have meat and season highly 
with salt, pepper, thyme, lemon juice, cayenne and onion. 
Moisten with one raw egg and a little hot water, spread the 
mixture on each slice of veal, roll tightly, and tie or fasten 
with strong tooth picks. . 

Dredge with flour, salt and pepper, and fry slowly m hot 
butter until a golden brown. Then half cover with cream and 
simmer about fifteen minutes, .or until the cream thickens. 

Remove the strings and serve on squares of toast and pour 
the cream over them. Garnish with parsley and a thin slice 
of orange, rind and all, with a little solid preserves in the cen- 
ter of each slice. 

CURRIED MUTTON — Augusta Jones Everett. 

1 tablespoon butter. 1 teaspoon salt. 

2 small minced onions. 1 tablespoon flour. 
1-2 teaspoon curry powder. 1 1-2 cups rich milk. 

Put ingredients in a stew pan and stir until smooth, then 
add thin slices of cooked roast mutton. 

SPANISH STEAK— Blanche Staples. 

1 round steak, center cut, about 2 inches thick. 

Put one can tomatoes and thick layer of onions on top of 
steak. Bake three hours or more. Sprinkle with grated 
cheese half an hour before taking out of oven. Baste. 

17 



BEEF LOAF— Mrs. C. B. Broughton. 

3 pounds lean beef. 1 cup milk. 

1-2 pound pork. 1 cup mashed potatoes. 

2 eggs. 1 onion. 

1 cup bread crumbs. 

Chop beef, pork and onion fine, beat eggs slightly. Mix all 
together and form in loaf. Bake one hour in slow oven. 

MEAT LOAF— Mrs. A. W. Fisk. 

2 pounds veal. 2 eggs. 

2 pounds beef. 2 cups cooked tomato and onion 

2 pounds pork. juice. 

2 cups bread crumbs. Salt and pepper to season. 

MEAT LOAF— Mrs. E. W. Baldwin. 

1 pound round beef. 1 small onion. 

1 pound pork steak. Salt. 

1 cup bread crumbs. Pepper. 

Mix chopped beef, pork and finely-chopped onion with crumbs 
soaked in milk and add pepper and salt. Mould in loaf and 
bake nearly one hour. Make a gravy or pour tomatoes over 
loaf. 

VEAL LOAF— Mrs. J. F. Newsham. 

2 1-4 pounds chopped veal. A generous pint milk . 

3-4 pound chopped salt pork. A lump butter size of an egg. 

3 eggs. Salt 

1 1-2 dozen crackers. P pper. 

Mix chopped veal and salt pork with broken crackers, not 
rolled, melted butter, milk, beaten eggs and season with salt 
and pepper to taste- Make in loaf and put lumps of butter 
on top. Bake about one hour. 

VEAL LOAF— Mrs. Bailey Rosette. 

2 pounds lean veal. 1-2 teaspoon onion juice. 
1-8 pound each of ham and 1-8 teaspoon allspice. 

salt pork. 1-F teaspoon cloves. 

1-2 cup bread crumbs soaked Nutmeg (dash if you like 

in milk. spices, if not omit.) 

2 tablespoons melted butter. 1-2 lemon (grated peel and the 
1-2 teaspoon salt. juice.) 

1-2 teaspoon paprika. 1 egg. 

Mix thoroughly, fill square baking pan and bake one hour, 
basting with melted butter or cover with salt pork. Serve 
cold in slices. 

VEAL LOAF — Mrs. H. George Osterberg. 

2 pounds veal. 1-2 cup of bread crumb-J. 

1-2 pound salt pork. 1-4 cup water or stock. 

1 1-2 teaspoon salt. 1 egg. 

1-2 teaspoon pepper. 2 tablespoons butter. 

1 teaspoon chopped onion . 

Chop veal and pork very fine, add all other ingredients 
except the butter. Butter a small pan and press the mixture 
into it like a loaf. Cook for two hours, taking the butter and 
some water and basting as it bakes. 

18 



VEAL LOAF — Mrs. James Bjorkman. 

1 1-2 pounds chopped veal. 4 crackers. 

1-2 pound chopped salt pork. Salt and pepper. 

2 eggs. 

Bake one hour, slice when cold. 

VEAL LOAF — Mrs. M. Horan. 

3 pounds of beef or veal 12 soda crackers, crushed. 

chopped fine. 1-2 cup of milk. 

1-2 pound of bacon, chopped 1 tablespoon of salt. 

fine. 1 tablespoon pepper. 

3 eggs. Butter size of an egg. 

Mix all well together. Make into long rolls and bake two 
hours. 

FRENCH HASH— Nora B. Ney. 

1 cup chopped meat. 1-2 teaspoon salt. 

1 cup hot water or gravy. 1-2 cup hot milk. 

2 cups mashed potatoes. 1 tablespoon butter. 

Put meat in dish. Add hot water, salt and pepper. Mix 
other ingredients with potato, spread on top of meat, bake 
until potato is delicate brown. 

PORK SAUSAGE— Mrs. James H. Parks. 

1 pound pork. 1 teaspoon ground pepper. 

3 tablespoons ground sage. 1 1-2 teaspoons salt (scant.) 
Mix thoroughly, cook a little and pack in jars. Cover with 

hot lard. Will keep. 

CHICKEN PIE— Mrs. J. T. Bowles. 

1 chicken. 3 tablespoons melted butter. 

1 cup cream. 3 tablespoons flour. 
3 cups stock. Pepper and salt. 

BATTER FOR CRUST OF PIE. 

2 cups flour. Butter size of an egg. 

2 teaspoons baking powder. 1 egg beaten very light. 
1 teaspoon salt. 

Cook chicken until it falls from bones. Lay in bottom of 
dish. Make white sauce and pour over chicken. Save some 
for gravv. Make batter, lay over chicken and bake in hot oven 
half to three-quarters of an hour. 

VEAL OR CHICKEN CROQUETTES— Mrs. T. D. Temple. 
1-2 pint milk or cream. 1 teaspoon onion iuice. 

1 large tablespoon butter. 1 teaspoon salt. 

2 tablespoons flour. 1-4 teaspoon grated r.utmeg. 
1 tablespoon chopped parsley. Cayenne and pepper to taste. 
1 pint chopped meat. 

Place milk in double boiler, rub flour and butter to a paste, 
rdd boiling milk, cook until thick, take from the fire and add 
the meat, beat until well mixed, add seasoning and turn out 
to cool. When cold form into cone-shaped moulds, dip in egg 

19 



and cracker crumbs and fry in hot fat. To garnish place a 
small sprig of parsley in the top of each croquette. 

To warn over, place on a brown paper and heat in a mod- 
erately hot oven. Cold roast turkey and sweetbreads make 
good croquettes prepared in the same manner. 

CHICKEN CUTLETS— Mrs. Stoddard Anderson. 

1 pint cut chicken. Salt. 

2 tablespoons butter. Pepper. 

3 tablespoons of flour. Parsley. 

1 cup cream or milk. Onion or lemon juice if desired. 

Make a sauce of butter, flour, cream and seasoning. Add 
chicken and spread on platter to cool. When cool shape into 
cutlets. Roll in bread crumbs, beaten eg" - and crumbs again, 
and fry in hot lard. Serve with French peas. 

CREAMED CHICKEN— Mila Parke. 

1 1-2 cups cold chicken, cut 1 cup white sauce, 
in dice. 1 teaspoon celery salt. 

WHITE SAUCE. 
1 tablespoon butter. 1-4 teaspoon salt. 

3 tablespoons flour. A few grains of pepper. 

1 cup milk. 

CHICKEN SOUFFLE— Mrs. H. A. Vent. 

1 rounding tablespoon butter. 1 cup milk. 

1 tablespoon flour. 1 cup cold chopped chicken. 

2 eggs. 

Make a cream sauce of butter cooked with flour and the 
yolks of eggs beaten into the milk. Stir until smooth and 
set aside to partly cool. When cool stir in the chicken and 
lastly fold in the beaten whites of eggs. Do not stir. 

Turn into a buttered dish or individual dishes and bake in a 
quick oven 20 minutes. 

This is an excellent luncheon or supper dish and may be made 
of chopped ham, veal, cheese, or asparagus instead of the 
chicken. 

CHICKEN SOUFFLE— Mrs. W. G. Earl. 

1 pint milk. Whites 2 eggs. 

1 tablespoon butter. 2 cups cooked chicken or cold 

1 teaspoon salt and pepper. meat. 

1 tablespoon flour. Yolks of 2 eggs. 

1-2 cup stale bread crumbs. 1 tablespoon chopped parsley. 

Make a white sauce of the milk, butter, flour, salt and pepper 
and bread crumbs. Cook two minutes, add chicken or meat, 
yolks of eggs, chopped parsley and whites of eggs, beaten stiff. 
Bake in buttered baking dish 35 minutes. For an accompany- 
ing cream sauce use as follows: 

2 tablespoons flour. Onion juice. 

3 tablespoons butter. Milk and chicken stock if you 
Salt. have it. 

Pepper. 

20 



CHICKEN AND MACARONI— Mrs. Burt D. Holmes. 

1 chicken, boiled tender, picked off bones and minced fine. 
Boil an equal amount of macaroni in a little salt water. 

In a baking dish alternate layers of macaroni and chicken 
with chicken liquid boiled down. Pour over, a cup of milk and 
bake half an hour. 

CHICKEN AND HAM TAMALES— Mrs. Bailey Rosette. 

3-4 cup cooked chopped chick- 1 tablespoon flour. 

en white meat preferred. 1-2 cup cream. 

1-2 cup cooked chopped ham. Whites of two eggs. 

2 tablespoons butter. 

Boil butter and flour, when cooked thoroughly, add chicken 
and ham to it. Remove from fire and cool. 

When cold add cream and beaten whites of eggs. Fill tim- 
bale moulds with mixture, place in pan with hot water as high 
as mixture, cover with buttered paper, butter side up and bake 
15 minutes. Turn out and serve with sauce surrounding mould. 

JELLIED CHICKEN— Mrs. J. G. Cook. 

Remove bones, skin and gristle from well cooked chicken, cut 
into dice and place in porcelain mold. Boil the stock down to 
one pint, season well and add one tablespoon of gelatine (Cox) 
dissolved in a little hot water. Pour over chicken and let 
stand over night. Cut in slices to serve. 

ITALIAN BEEF CROQUETTES— Mrs. Covell Terwilliger. 

1 cup minced meat. 1 teaspoon salt. 

1-2 cup stale bread crumbs. 1-4 teaspoon pepper. 

1 teaspoon chopped onion. 1 teaspoon chopped parsley. 

1 tablespoon butter. 1-3 cup stock. 

2 tablespoons strained tomato. Yolk of 1 egg. 

Soak the crumbs in stock. Fry onion in butter. Add meat, 
crumbs and seasoning. Stir until smooth, then add tomato 
juice and yolk of egg. Put aside to cool, then shape into cro- 
quettes. Dip them into egg and crumbs. Fry in deep fat. 
Serve with tomato sauce, mushroom or caper sauce. 

VEAL CROQUETTES— Mrs. Fred Smith. 

2 cups cooked chopped veal. Drops of lemon juice. 

1-2 cup cooked chopped ham. 1 pint milk. 

Salt. 1 tablespoon butter. 

Pepper. 2 tablespoons flour. 

2 teaspoons chopped parsley. Salt and pepper. 

Make a thick cream sauce of milk, butter, flour and seasoning 
and pour over chopped meats, salt and pepper, parsley and 
lemon juice and cook until thick. When cool, shape, roll in 
fine bread crumbs, then in egg with milk, then in crumbs again. 
Let stand for an hour and brown in hot fat. 

21 



TO ROAST WILD GOOSE OR DUCK— Mrs. George H. Gurler. 

After game is picked, drawn and well washed, wipe with a 
clean, dry cloth both inside and out, fill with a dressing of 
bread crumbs, well seasoned with sage, salt, pepper, a little 
onion and plenty of butter. Sew up carefully, steam three 
hours or more according to size and age, then put in oven until 
nicely browned, which will take about an hour. 

PRESSED PIGS FEET— Mrs. C. W. Marsh. 

4 pigs feet with a little hock Pinch of sage. 

on each. Pinch of allspice. 

Vinegar and lemon juice, half 1-4 teaspoon paprika or cay- 

and half. enne pepper. 

Pinch of cinnamon. 

Boil feet until tender. Bone meat and let all stand until 
next day. Chop meat a little and skin grease from stock, 
then boil stock down, add meat, salt to taste, vinegar and lem- 
on juice to taste and spices. Boil all together. Pour into mold 
to cool and harden. This may be improved by adding a little 
boiled chicken. 

TO SERVE WITH MEATS— Boston Cooking School Magazine. 

Roast beef, grated horseradish. 

Roast mutton, currant jelly. 

Roast pork, apple sauce. 

Venison or wild duck, black currant jelly. 

Roast goose, apple sauce. 

Compote of pigeons, mushroom sauce. 

Boiled fresh mackerel, sauce of stewed gooseberries. 

Boiled blue fish, white cream sauce. 

Fresh salmon, green peas with cream sauce. 

Boiled shad, rice. 

Boiled mutton, caper sauce. 

Roast Lamb, mint sauce. 

Roast turkey, oyster sauce. 

WHITE SAUCE FOR GRAVY— Helen Herrick. 

2 tablespoons butter. 1-2 teaspoon salt. 

2 tablespoons flour or corn 1-2 cup milk, 
starch. 
Melt butter, stir in flour and salt gradually until smooth. 
Add milk in the same manner, stirring constantly. 

TOMATO SAUCE— Mrs. Covell Terwilliger. 

1 cup strained tomato. 1 bay leaf. 

1 tablespoon flour. 1-2 tablespoon onion juice. 

1 tablespoon butter. 1-2 tablespoon salt. 

1-8 tablespoon white pepper. A sprig of parsley. 

Put tomatoes and seasoning on stove and let simmer for five 
minutes. Remove parsley and bay leaf. Melt butter, add 
flour and cook. Add strained tomatoes gradually. Stir until 
smooth and thickened. 

22 



MINT SAUCE FOR LAMB— Blanche Staples. 

Pick leaves from one bunch of fresh mint; wash and chop 
fine; heat three-fourths of a cup of vinegar, sweeten and pour 
over mint; set away to cool. 

TURKEY DRESSING— Blanche Staples. 

2 potatoes (mashed.) 1 tablespoon sage. 

1 large apple (chopped.) 1-2 tablespoon chopped parsley. 

1 large onion. 

Fry out two slices of salt pork, mix bread crumbs with grease 
and mix all together. 



23 



FISH 



BAKED TROUT OR WHITE FISH— Mrs. George H. Gurler. 

Clean the fish thoroughly and wipe dry. Make a dressing 
of bread crumbs, seasoned well with butter, pepper, salt and a 
generous quantity of oysters. Fill the fish and sew up well. 
Salt, cover with fine bread crumbs, put in baking pan, with a 
little hot water and butter, and bake an hour or more. Serve 
with a white sauce, with parsley. 

CREAMED FISH FOR RAMEKIN DISHES OR PATES— Mrs. 

Bailey Rosette. 

2 cups cold cooked fish. 1 cup milk. 

2 tablespoons butter. 1-2 teaspoon salt. 

1 teaspoon onion juice. Dash cayenne. 

1 teaspoon parsley. 1 tablespoon lemon juice. 

2 tablespoons flour. 1 egg yolk. 
1-2 cup hot cream. 

Boil butter, onion juice, parsley, flour, add milk, salt, cayenne 
and lemon juice. When boiling, add yolk of an egg and hot 
cream. 

Add the above to the two cups of fish, picked up in small 
pieces and fill ramekin dishes. Cover with browned crumbs and 
serve very hot or fill patty cases and serve without crumbs. 

ESCALLOPED OYSTERS— Mrs. W. H. Hamilton. 

1 pint oysters. 1 teaspoon salt. 

1 pint bread crumbs. 1-2 teaspoon pepper. 

1-2 cup melted butter. 

Into a baking dish put layers of bread crumbs, and oysters 
alternately until dish is filled. Bake in a hot oven 20 minutes 
for each pint of oysters. Use no milk, just the liquid from the 
oysters. 

MOCK ESCALLOPED OYSTERS— Mrs. Frank Austin. 

Cover the bottom of a baking dish with a layer of cracker 
crumbs, then with a layer of grated cheese; over this place a 
layer of celery cut in small pieces, pepper and bits of butter, in 
plenty; pinch of salt, if needed. Alternate layers until the 
dish is filled ; cover with sweet milk ; place in hot oven and bake 
half ain hour. 

OYSTER COCKTAIL— Mabel Crego. 

1 cup of tomato catsup. 1 lemon (juice and pulp.) 

1 teaspoon salt. 1-2 cup of vinegar. 

1-4 salt spoon pepper. 1 pint of oysters. 

Mix. When ready to serve, place half a teaspoon of horse- 
radish on top of each portion. Will serve six people. 

24 



OYSTERS WITH CELERY— Mrs. Stoddard Anderson. 

1 pint oysters. 1-2 teaspoon paprika. 

3 tablespoons finely chopped 2 tablespoons butter. 

celery. 1-2 cup cream. 

1-2 teaspoon salt. 2 eggs. 

To the liquor from oysters add celery, salt and paprika. Sim- 
mer slowly five minutes; add butter and one-fourth cup cream. 
When simmering add the oysters and when edges curl add two 
eggs with dne-fourth cup cream and pour over toast. Serve 
with lemon points. 

OYSTER COCKTAIL— Mrs. Fred Smith. 

6 oysters. 1 dessert spoon tomato catsup. 

2 drops tobasco sauce. Little lemon juice or vinegar. 
1 teaspoon of Worcestershire 

sauce. 
Put small and thoroughly chilled oysters in a medium-sized 
stemmed glass and pour over the above ingredients. Serve 
very cold. 

SWEETBREADS AND OYSTERS— Mrs. D. D. Brown. 

3 dozen oysters. 3 tablespoons flour. 

4 large sweetbreads. 3 tablespoons butter. 

4 tablespoons cream. 

Blanch and trim the sweetbreads and cut them in dice. Re- 
move the hard muscle from the oysters, strain the liquor into a 
saucepan and season with mace, pepper and salt; add sweet- 
breads, flour and butter creamed together. 

When the sweetbreads are done add the oysters and cook un- 
til plump for about five minutes, take from the stove and add 
the cream. Serve very hot in deep dish or fancy dishes. A 
tablespoon of sherry may be added. 

SALMON CROQUETTES— Beatrice Gorier. 

Equal parts of canned salmon (after removing the oil) and 
mashed potatoes, season with salt, pepper and melted butter. 
Dip in egg, roll in cracker crumbs and fry. 

SALMON CROQUETTES— Mrs. John G. Cook. 

1 can salmon, bones and skin removed. 
Salt and pepper to season. 

Mix with cream sauce as follows: 
1 tablespoon of butter. 1 cup of milk. 

J taolespoon of flour. 

When cool shape into croquettes, roll in bread crumhs, dip 
in beaten egg, then roll again in crumbs. Fry in hot lard. Are 
better if made two or three hours before frying. 

DEVILED SALMON— Mrs. H. W. Fay. 

1 can salmon. 1 cup cream. 

1 tablespoon butter. Yolks of three hard boiled eggs. 

1 heaping tablespoon flour. 1 teaspoon lemon juice. 

1-2 teaspoon salt. 1 tablespoon chopped parsley. 

Dash of cayenne. 

Remove all bones and skin from salmon. Put butter into a 
saucepan, together with flour. When mixed add salt, cayenne 

25 



and cream. Cook until smooth and thick, then add the yolks 
of eggs, mashed fine. Take from the fire and add lemon juice, 
chopped parsley and the fish, broken into small flakes. Taste 
and add more seasoning if necessary. (It wants to be highly 
seasoned). Turn into greased ramekins, sprinkle with butter- 
ed bread crumbs and bake in a quick oven until brown. 

DEVILED SALMON— Mrs. C. H. Dollmyer. 

1 can salmon. 1 cup milk. 

3 hard boiled eggs. 1-? teaspoon salt. 

1 tablespoon butter. Juice of one lemon. 

1 tablespoon flour. 

Melt butter, and stir in flour, milk and salt, add salmon, eggs 
and lemon juice. Pour into baking dish, cover with cracker 
crumbs moistened with butter. Bake. 

BAKED SALMON— Mrs. W. M. Brown. 

1 can salmon, picked fine. 1 tablespoon melted butter. 

1 cup rolled cracker crumbs. Salt and pepper to taste. 

2 eggs, well beaten. 

Mix well, put in buttered can and bake 3-4 of an hour. 
1 tablespoon flour. 1 cup boiling water. 

1 tauiespoon butter. Juice of half lemon. 

Beat the bread crumbs into the egg, then work all together. 

Melt butter, mix with flour, add boiling water and juice of 
lemon. Garnish with sliced hard boiled eggs. Serve hot. 

SALMON LOAF— Mrs. Edwin Kool. 

1 can of salmon. 1 cup of bread crumbs. 

4 tablespoons melted butter. Salt and pepper. 
4 eggs, beaten light. 

Chop fish fine and season to taste with salt and pepper. Stir 
in butter with a silver fork until a smooth paste is formed. 
Beat the bread crumbs into the egg, then work all together. 
Form into a loaf and steam one hour. Serve cold on a let- 
tuce leaf. 

CREAMED SALMON— Mrs. Fred Smith. 

1 pound can of salmon. 1 teaspoon lemon juice. 

1 tablespoon butter. 1 tablespoon chopped parsley. 

1 heaping tablespoon flour. Grating of nutmeg. 

1-2 teaspoon salt. 1 cup cream (or milk and a 

Dash cayenne. little butter.) 

3 hard boiled eggs. 

Put butter and flour in a saucepan, when mixed add season- 
ing and cream. When smooth and thick add the yolks of three 
hard-boiled eggs mashed fine. 

Take from the fire and add one teaspoon of lemon juice, one 
tablespoon of chopped parslev and the fish from which bones 
and skin have been removed, broken into small flakes. 

Taste and add more seasoning if necessary (it wants to be 
highly seasoned), turn into a greased baking dish or individu u 
shells, sprinkle with bread crumbs and bake in a quick oven un- 
til brown. 

26 



CREAM SHRIMP IN CASES— Mrs. Stoddard Anderson. 

1 pint shrimps. Salt. 

2 tablespoons butter. Pepp> r. 

3 t blespoons flour. Lemon juice. 
1 scant pint cream. 

Make sauce of butter, flour, cream, and seasoning, add 
shrimps broken in small pieces, stir gently, and when very hot 
pour into cases. 

To prepare cases cut close grain bread in slices two inches 
thick, cut out with large cutter and remove center with small 
cutter, spread these lightly with soft butter, and brown in oven. 
Five cases out of one loaf of bread. 

This recipe will serve twelve people. 

LOBSTER A LA NEWBERG— Mrs. Allen Tyler. 

1 cup of lobster or chicken. 1-2 salt spoon of cayenne pep- 

2 eggs (yolks.) per. 

1 cup of cream. 2 tablespoons of sherry. 

1-2 teaspoon of salt. 1 tablespoon of butter. 

Melt butter, add chicken or lobster and salt and pepper; cool 
slightly, add sherry; cool for 3 minutes, then add eggs and 
cream which have been previously heated together. 

ESCALLCPED CODFISH— Mrs. H. George Osterberg. 

1 pint codfish cut into small 4 tablespoons butter, 

pieces. 4 hard boiled eggs. 

1 pint potatoes sliced thin. 4 tablespoons flour. 
1 i-2 pints milk. 

Cover fish with warm water and soak two hours. Drain off 
the water and add milk, heat slowly. 

Drain off the milk and make a sauce with the butter and 
flour; put fish into this. Butter baking dish and put in layers 
of fish, potato and egg, and cover with bread crumbs. Bake 
about 1-2 hour. 

TURBOT— Mrs. J. M. Postle. 

1 large onion. 1 large tablespoon butter. 

1 pint milk. 2 large tablespoons flour. 

1 egg. Salt a.nd pepper to taste. 
1 pint fish. 

Chop the onion fine, put in a stew pan or double boiler, to- 
gether with a little water and cook until soft. 

Measure a pint of milk, reserving half a cup; add the re- 
mainder to the cooled onion. When this is scalding hot, add 
the eggs, butter, flour, salt and pepper, well mixed with the one- 
half cup of milk. Let this boil. 

Pick fiine a pint of fish, put a laver in bottom of baking dish, 
the* 1 a layer of dressing, another of fish and on the dressing, 
lastly a thick layer of bread crumbs and bits of butter. Bake 
20 minutes. 



27 



EGGS 



OMELET— Mrs. E. W. Baldwin. 

2 tablespoons milk. 1-4 teaspoon salt. 

2 eggs. Butter the size of a walnut. 

Break the eggs, separating yolk and white. Beat whites un- 
til stiff and dry fold into first mixture. Heat a pan, when hot 
turn in omelet. Spread evenly and cook slowly ten minutes. 
Turn on a hot platter and serve at once. 

NEVER FAILING OMELET— Mrs. Thomas Olsen. 
1 tablespoon melted butter on 1 cup boiling milk. 

1 cup fine bread crumbs. Yolks of six eggs well beaten. 

Beat the whites very light and add last. 

Put a small piece of butter in frying pan and pour in omelet. 
Cover and cook slowly until cooked half way through, then place 
in broiler and brown on top. 

OMELET— Mrs. E. E. Embree. 

6 eggs. 1 tablespoon butter. 

1 tablespoon flour. Salt. 

1 cup milk. Pepper. 

Mix well, season to taste and bake in a hot iron spider or 
dripping pan in a quick oven. 

OMELET— A. Deford Pitney. 

2 eggs per individual. 1 cut up tomato. 
Head of young lettuce. 1-2 slice raw potato. 
Bunch of young onions. 

Beat eggs separately, break up lettuce and chop onions, stir 
with tomatoes and potato into beaten yolks. Fold in beaten 
whites of eggs, put into a pan in which a lump of butter, the 
size of an egg has been melted. Cook slowly and finish top 
under gas broiler. 

Fold over, garnish and serve with or without jelly. A sub- 
stantial dish. 

GENERAL BEAUREGARD'S EGGS— Mrs. John Dunn. 
1 cup milk. 1 tablespoon butter. 

1 tablespoon flour. 5 etrgs, hard boiled. 

Stir together the milk, flour and butter, cook until thick and 
smooth, then add the cut up whites of eggs. Spread on a 
platter and cover with the grated yolks of eggs. 

28 



EGGS WITH CREAM— Mrs. E. S. Perry. 

Make a sauce of cream or fresh milk, thickened with a little 
corn starch, or flour, seasoned with salt and pepper. If you 
have any scraps of cold meat, chop fine and add. Cook until 
it thickens and pour over hard boiled eggs, which have been cut 
in halves and arranged cut side down On a platter. Grate over 
the whole a hard boiled egg. 

BAKED EGGS— Mrs. Frank Corey. 

Take a flat dish, break eggs in whole, cover with crushed 
crackers to cover well, season with salt, pepper and little lumps 
of butter and a little cream. Will bake in fifteen minutes. 

BAKED EGGS— Clara A. Flinn. 

6 eggs. A sprinkle of salt. 

1-2 cup chopped meat Dash of paprika. 

1 tablespoon butter. 

Boil eggs until hard. When cold remove shells and cut into 
halves. Mash yolks with meat, butter, salt and paprika and 
fill the whites with the mixture. Fasten the halves together 
with tooth picks, place in baking dish and cover with a cream 
dressing. 

Bake 15 minutes. 

RAREBIT— A. Deford Pitney. 

1 can tomatoes. 1 pint milk. 

4 eggs. 

Drain tomatoes in colander. Bring milk almost to a boil and 
put in tomatoes. Have eggs beaten together and stir in when 
tomatoes are cooked. Season and serve on toast. More eggs 
may be used if desired. 

EGG GEMS — Mrs. J. F. Newsham. 

1 cup chopped cold meat. Pepper. 

1 cup bread crumbs. Milk. 

1 tablespoon melted butter. Eggs. 
Salt. 

Mix meat, crumbs, butter, pepper and salt, and enough milk 
to bind together. 

Butter gem tins, fill with mixture, break an egg on top of 
each. Season and cover with cracker crumbs- Bake 8 min- 
utes. 

EGG CUTLETS— Mrs. R. D. Hunt. 

1 cup milk. 1 tablespoon chopped parsley. 

1 tablespoon butter. 1 teaspoon grated onion. 
Salt and pepper. 3 chopped hard boiled eggs. 

2 tablespoons floux\ 

Sweat the flour and butter, add salt and pepper and gradual- 
ly the milk to form a cream sauce. 

When taken from the fire add the parsley, onions and eggs. 
When cold form in flat cakes. Dip into beaten egg and bread 
crumbs and fry in deep fat. Serve with French peas. 

29 



EGG TIM BALES— Mrs. O. N. Phelps. 

6 eggs. 1-4 teaspoon onion juice. 

1 scant teaspoon salt. 1 1-2 cups milk. 

Dash of pepper. 1 tablespoon flour. 

1 teaspoon chopped parsley. A little chopped ham if desired. 
Beat eggs well, and after adding salt, pepper, parsley and 

onion juice, beat again, then add the milk thickened with flour. 

Pour into six buttered timbale moulds, place in a pan of hot 
water and cook in a moderate oven 20 minutes. 

Turn out on lettuce leaves and serve with cream sauce. 

CREAM SAUCE 

2 tablespoons butter. 1-4 teaspoon salt. 

1 1-2 tablespoons flour. Few grains pepper. 

1 cup scalded milk. 

Melt butter and blend flour into it. Add milk, salt and pep- 
per, stirring continually until smooth and thickened. 

SOUFFLE A LA BASS LAC— J. E. G. 

6 eggs. Pepper. 

1-4 cup milk or cream. 2 tablespoons of butter. 

1-4 teaspoon of salt. 1-3 pound of cheese, diced. 

Break eggs in milk, stir slightly, add cheese and seasoning. 
As eggs cook scrape away from side of dish, removing from 
the fire before the mixture is quite firm. Serve on toast. 



30 



VEGETABLES 



POTATOES AU GRATIN— Mrs. T. R. Reed. 

For 1% quarts of cooked and sliced potatoes, make the follow- 
ing sauce: Melt 2 tablespoons butter, add 3 tablespoons flour 
and pour in gradually 1 pint of milk, stir constantly and when 
thick and smooth add salt, pepper and 2-3 of a cup of grated 
cheese. Mix sauce with potatoes, place in a baking dish, sprinkle 
top with cheese and bake long enough to brown top. 

POTATOES WITH CHEESE— Mrs. E. E. Embree. 

Make a white cream sauce, add 1-2 pound grated cheese, and 
cold boiled potatoes, season well with salt and pepper and bake 
in a buttered baking dish until brown on top. 

POTATO RAMEKINS— Mrs. J. W. Corkings. 

Take four tablespoons well mashed and seasoned potatoes 
and shape like a ramekin disk. Fill center with French peas 
cooked and seasoned with butter, pepper and salt. Have ready 
the beaten yolk of egg and brush edge of each with the egg be- 
fore placing in the oven. After taking from oven put two 
spoons of rich cream gravy over top, but not so it covers all the 
peas. Serve on plate garnished with lettuce or parsley. 

POTATO PUFFS— Nora B. Ney. 

2 cups cold mashed potatoes. 1 cup milk or cream. 
2 tablespoons melted butter. 1-4 teaspoon salt. 
2 eggs well beaten. 

Beat well, pour into a deep dish, bake in a quick oven until 
browned. 

POTATO CROQUETTES— Mrs. E. S. Perry. 

2 cups cold mashed potatoes. 2 eggs. 

1 tablespoon butter. Pinch salt and pepper. 

Mix potatoes, butter and seasoning with beaten whites of 
eggs. Make into small balls, dip into the yolks of eggs, roll 
in flour and fry in butter or drippings. 

CANDIED YAMS— Mrs. K. G. Smith, Champaign, 111. 

Boil sweet potatoes, drain and scrape off skins, cut in half 
lengthwise, arrange in a buttered pan, spread liberally with 
butter and sprinkle with sugar. Bake in a rather hot oven 
nutil well browned. Remove carefully with a limber knife. 

31 



SWEET POTATO BOULETTES— Mrs. Charles Gurler. 

Boil sweet potatoes until tender (not too long-. Peel and 
mash. Season with butter, pepper and salt, make into balls 
and set away to cool. Fry brown in deep fat. Serve in a bed 
of parsley or around a roast. 

CANDIED SWEET POTATOES— Mrs. John Dowdall. 

4 small sweet potatoes. 1 tablespoon butter. 

1-2 cup sugar. Nutmeg. 

1 cup water. 

Pare and slice potatoes and place in spider. Scatter sugar 
and butter over same, then a dash of nutmeg. Add cup of 
cold water. Cover and cook slowly for half an hour. 

PEAS AND CARROTS— Mrs. Tinson Reed. 

Take the same quantity of carrots, peeled and cut in dice, 
as you have peas. Cook carrots until done before adding peas, 
if canned are used. Season with salt and pepper and add one 
cup of cream thickened if desired, or milk and butter may be 
used instead of cream. 

LETTUCE— Mrs. T. R. Reed. 

Lettuce may be cooked and prepared for the table the same 
as spinach or other greeins. 

PARSNIP FRITTERS— Blanche Staples. 
1-2 cup milk. 2 eggs. 

1 tablespoon melted butter. 3 tablespoons flour. 
6 medium sized parsnips, boil- Salt, 
ed and mashed. 
Fry on hot griddle. 

BAKED TOMATOES — Mrs. Stoddard Anderson. 

Wipe and remove a thin slice from stem end of 6 smooth, 
medium-sized tomatoes Take out seed and pulp and drain off 
most of the liquid. 

Chop either veal or chicken and add an equal quantity of 
cracker crumbs, season with salt, pepper and a few drops onion 
juice and refill tomatoes with mixture. Place in a buttered 
pan, sprinkle with buttered crumbs and bake twenty minutes 
in a hot oven. 

BAKED TOMATOES— Ruth Parke. 

Cut out the pulp of each tomato and mix with bread crumbs 
enough to make a dressing. Season with salt, pepper and 
sugar. Fill tomato cups, place in a pan with a little water 
and bake in a moderate oven. 

SCALLOPED CORN— Mrs. John Dunn. 

1 can corn. Pepper. 

1 cup milk. Butter. 

Salt. Cracker crumbs. 

Place a layer of corn in a buttered baking dish, then a layer 
of cracker crumbs rolled very fine, season and alternate until 

32 



dish is full, with cracker crumbs last. Put bits of butter over 
top and on each layer of crackers. Add milk to cover corn. 

APPLE FRITTERS— Mrs. Fred Charles. 

1 1-3 cups flour. 2-3 cup sweet milk. 

1 1-2 teaspoons baking powder.l egg. 

1-4 teaspoon salt. 2 apples cut very thin. 

Mix well and drop from a spoon into deep fat, same as 
doughnuts. 

CORN FRITTERS— Blanche Staples. 

3 tablespoons flour. 2 eggs. 

Butter size of an egg, melted 8 ears corn grated from cob. 
Fry on griddle. 

CORN FRITTERS (SOUTHERN STYLE)— Mrs. Norman. 

1 pint corn cut from the cob 1 teaspoon lard (or butter 

(not grated.) size of walnut.) 

1-2 coffee cup buttermilk. 1-4 teaspoon soda. 

2 tablespoons sifted flour. 1 teaspoon salt. 

1 egg. 

Mix these ingredients, putting in soda last, dissolved in 
water. Fry a chestnut bi'own in hot fat; or cook on a soap- 
stone griddle. In either case, drop the batter from a kitchen 
spoon. 

CORN FRITTERS— Mrs. W. G. Earl. 
1-2 can corn. Salt. 

2 eggs. Flour to make as stiff as 
1 rounding teaspoon baking layer cake. 

powder. 
Fry in deep fat. 

CREAMED CELERY WITH CHEESE— Mrs C'ovell Terwilliger. 

1 cup cheese diced. 2 tablespoons flour. 

1 cup celery diced. 1 cup scalded milk. 
White sauce. 1-4 teaspoon salt. 

2 tablespoons butter. Few grains cayenne. 

Cover celery with boiling water and cook until tender. Drain 
and add celery and cheese to white sauce. Pour into buttered 
baking dish. Serve as soon as cheese is melted. 

SCALLOPED CELERY— Mrs. Covell Terwilliger. 

2 bunches celery. 2 level tablespoons butter. 

3-4 teaspoon salt (little pep- 2 level tablespoons flour. 

per). 2 eggs. 

1-2 cup hot celery water. Cracker crumbs. 

1-2 cup thick cream. 

Wash, scrape and cut celery into small pieces. Boil till 
tender. Just before removing from fire add 1-2 teaspoon salt 
and boil 3 minutes. Drain and return to pan with 1-2 cup 
hot celery water, 1-2 cup cream in which has been mixed butter 
and flour. Season with 1-4 teaspoon salt and little pepper, cook 

33 



(3 minutes and cool. Butter a baking disn and cover bottom and 
sides with cracker crumbs. When celery is cold add 2 well 
beaten eggs and pour into dish. Cover thickly with cracker 
crumbs, dot with butter, cover and bake in hot oven 1-2 hour. 
'Remove cover and browln. Serve at once. 

SPAGHETTI WITH TOMATO SAUCE— Mrs. T. F. McDermott. 

1 can of tomatoes. 1 4 teaspoon red pepper. 

2 onions. 1-2 teaspoon salt. 
A bowl of cold gravy (any 1 teaspoon butter. 

kind.) 1-2 pound spraghetti. 

Cook tomatoes and onions until tender and strain. Add 
igravy and seasoning, heat thoroughly. 

Boil spaghetti in salt and water 25 minutes. Drain off 
'water and add to the above mixture. Cook until thick. To 
I be served hot or cold. 

MACARONI LOAF— Mrs. John Dunn. 

Macaroni. Onions. 

Green peppers. 

Alternate layers of cooked macaroni, sliced green peppers, 
and cooked onions, in a buttered baking dish. Season each 
layer well. Cover all with a cream sauce, and bake 20 min- 
utes in a hot oven. 

Serve with tomato sauce to which add stuffed olives and 
grated cheese. 

MACARONI AND CHEESE — Mrs. H. George Osterberg. 

Break 1-2 pound of macaroni into inch length pieces and 
boil until tender. 

Drain and put a layer of macaroni, a little onion, paprika 
and salt on each layer and lastly sprinkle with grated cheese 
and fine bread crumbs, some small pieces of butter and little 
milk. 

Bake until light brown, about a half hour. 

MACARONI AND CHEESE— Mrs. E. E. Embree. 

1 cup macaroni. 1 cup grated cheese. 

1 pint milk. Pepper. 

2 tablespoons flour. Salt. 
1 tablespoon butter. 

Break macaroni in small pieces and boil one hour in salted 
water. Make a cream sauce of the milk, flour, butter, and 
cheese, seasoned with salt and pepper, mix with cooked mac- 
aroni, put in a buttered baking dish and bake until nicely 
browned. 

SAVORY RICE— Mila Parke. 

1 cup rice. 1 cup tomato pulp. 

1 teaspoon salt. 1-8 teaspoon pepper. 

3 quarts boiling water. 1-4 teaspoon salt. 

2 tablespoons butter. 3 tablespoons grated cheese. 
1 large slice onion. 

Cook rice in boiling water till grains are soft, but not 
broken. Dry in oven, melt butter, brown onion, remove 

34 



onion, and put rice in the sauce pan. Stir with fork until light 
brown. 

Have hot in the saujce pan one cup tomato pulp which has 
been forced through strainer after cooking about 20 minutes 
and season with salt and pepper. 

Stir into browned rice, sprinkled with three tablespoons 
grated cheese, turn into pudding dish or patty shells, and brown 
in an oven. 

Nice winter dish. Can be served as an entree if cooked in 
individual dishes. 

BOILED RICE (SOUTHERN STYLE)— Mrs. Norman. 

Soak rice in cold water for ten minutes; put on the fire in 
cold water and boil for twenty minutes. It should be dry at 
the erd of this time; then pour in the same sauce pan a little 
very hot water, shake around in the rice, and drain off. This 
removes starch and makes the grains stand apart. Season 
with plenty of butter and salt and serve very hot. Or: 

Wash rice in two or three waters, rubbing the grains hard 
between your hands as you wash it. To a pint of water, 
boiling very hard, add rice slowly, so as not to stop the boiling. 
Cover the sauce pan. If it boils over, lower the fire, do not 
stir the rice. In from twelve to fifteen minutes the rice should 
be nearly dry. Remove cover, salt freely, and set saucepan on 
the back of the stove to steam out. The rice should be, at the 
end of five minutes, perfectly white, dry and fluffy. 

Turn into a hot dish with a spoonful of butter in the bottom; 
if anv rice sticks in the sauce pan, get it out with a fork, 
handling with a spoon makes it sticky. 

Put another spoonful of butter on top and serve at once. 

RICE AND GIBLETS (SOUTHERN STYLE)— Mrs. Norman. 

Giblets of six chickens. 1 small turnip. 

1 dessertspoon butter. 1 sm^ll carrot. 

1-2 sliced onion (if liked). 1 tablespoon rice. 

1 quart good soup stock. Pepper and salt. 

Put giblets, butter and onion in a saucepan and let brown. 
Add soup stock, turnip, carrot, rice, pepper and salt. The 
carrot and turnip must be chopped fine. Let boil 1-2 hour and 
serve hot, or: 

Put giblets, rice, butter, pepper and salt in steam cooker 
with 1 pint of rich milk (cream is better) and cook until rice 
and giblets are tender (usually about one hour). 

RICE AND CHEESE— Edith Hull Riddell. 

1 cup boiled rice. Milk. 

1-2 cup grated cheese. 

Put in baking dish, cover with milk and bake 15 or 20 min- 
utes. Serve as a vegetable. 

35 



SCALLOPED RICE— Mrs. S. S. Swasey. 

Boil rice until tender. Drain, pouring cold water over it. 

Make a thick white sauce, cover bottom of a shallow dish 
with sauce, then thin layer of rice, cut cheese over it, more 
white sauce, rice and cheese. 

Cover with buttered cracker crumbs and brown in oven. 

Good in winter in place of macaroni, with meats. 

RICE CROQUETTES EN SURPRISE— Mrs. Bailey Rosette. 

2 cups cold boiled rice. 1-4 teaspoon salt. 

1 tablespoon butter or cream. Grating of nutmeg. 
1 teaspoon sugar. 

Mix and when cold spread thin in your hand, fill with six 
tablespoons jelly or jam, press and fold together and form 
into croquettes. 



36 



CHEESE DISHES 



CHEESE FONDU— Mrs. Andrew Anderson. 

1 cup milk. 1 saltspoon salt. 

1 egg. 1 saltspoon pepper. 

1 cup bread crumbs. 1 tablespoon butter. 

1-2 cup cheese. 
Bake. 

CHEESE FONDU— Beatrice Gurler. 

1-4 pound grated cheese. 1-4 cup butter. 

1 cup bread crumbs. 1-2 pint milk. 

2 eggs. Salt and pepper. 
Bake 30 minutes. 

CHEESE FONDU— Augusta Jones Everett. 

2 tablespoons butter. 4 eggs. 

2 tablespoons flour. 1 small cup grated cheese. 

1 cup milk. 

Make a white sauce of the butter, flour and milk, seasoning 
to taste. 

Add yolks of eggs and cheese. When smooth stand away 
to cool. 

One half hour before serving, stir in whites of the egg 
beaten to a stiff froth. Pour into a buttered baking dish and 
bake. Serve at once. 

CHEESE SOUFFLE— Mrs. R. D. Hunt. 

2 tablespoons butter. 1-2 cup tomato puiv.. 

2 tablespoons flour. 1 cup or 4 oz. grated cheese. 

1-4 teaspoon each, salt, soda 3 eggs, 
and paprika. 
Make a sauce of the butter, flour, soda, seasoning and puree, 
let boil five minutes, then add the grated cheese and the yolks 
of the eggs, and lastly fold in the whites of the eggs beaten 
dry. Bake in a buttered souffle dish until well puffed, acrid 
delicately colored, about twenty-five minutes. Let the dish stand 
in hot water. Serve as soon as removed from the oven. This 
is more conveniently served when it is baked in individual 
china dishes or paper cases. The latter should be oiled, and 
dried in the oven before filling. In individual portions te»n to 
fifteen minutes baking is ineeded. 

37 



CHEESE STRIPS— Mrs. E. E. Embree. 

Make cheese sandwiches, remove crusts and toast. Cut in 
strips and serve with salad. 

CHEESE BALLS— Mrs. Fred Smith. 

1 cup grated cheese. 3 drops Worcestershire sauce 

1-4 teaspoon salt. Whites 2 eggs. 

Spjck paprika. 

To cheese, add salt, paprika and Worcestershire sauce, beat 
whites of eggs stiff and add enough of this to moisten cheese. 
Make into balls. Roll in bread crumbs and fry in hot lard. 
Serve hot in a nest of lettuce. 

CHEESE BALLS— Mrs. E. E. Embree. 

Whites of 2 eggs. Salt and paprika to taste. 

1 cup grated cheese. 

Make into small balls and fry in deep fat. Serve with 
salads. 

CHEESE BALLS— Mrs. E. E. Embree. 

1 cream cheese. Cream. 

1 doz. olives. 

Cream the cheese with enough cream to make it pliable, 
then add olives, chopped fine, mold into balls the size of a 
walnut and garnish with chopped parsley. 

CHEESE CROUTONS— Clara A. Flinn. 

1 cud grated cheese. Paprika or cayenne pepper to 

1-4 teaspoon salt. taste. 

1-4 teaspoon mustard. i tablespoon butter. 

Mix together, beat a little, and stir until a smooth paste. 

Cut bread 1x3 inches and spread with cheese mixture. Place 
in oven and brown. 

These are very nice served with salad. 



38 



SALADS 



GERMAN POTATO SALAD— Mrs. F. J. Flusch. 

1 raw onion chopped fine. 3 doz. small potatoes boiled 

1 slice of bacon, cut into and cut in small pieces, 

small pieces and fried 1 cup vinegar, add to bacon, 
brown. 
Have potatoes and onions well salted and peppered, pour 
vinegar over and serve while hot. 

This dressing will also serve for Germam cabbage salad. 

POTATO SALAD AND DRESSING— Mrs. Julia A. Hopkins. 

Cut a dozen cold boiled potatoes into cubes, 1-4 of an inch 
thick; mix with some flakes of cold boiled fish, or with enough 
onion and chopped parsley to flavor the potatoes. Pour over 
them the following salad dressing: 

1 coffee cup vinegar. 

6 tablespoons melted butter 1 Leaspoon salt. 

or salad oil. 1-2 teaspoon pepper. 

6 tablespoons cream or milk. 1 teaspoon ground mustard. 

Boil this well, then add: . 

3 raw eggs, beaten to a foam, after which remove immedi- 
ately from the stove and stir for five minutes. 

This dressing may be bottled and kept in ice box for weeks. 

POTATO SALAD— Nina L. Wagner. 

Cut into dice: Blend together. 

12 cold boiled potatoes. 4 tablespoons olive oil. 

4 hard boiled eggs. 2 tablespoons vinegar. 

2 cucumbers. 1 scant teaspoon salt. 
Small green onions. 1-2 teaspoota pepper. 

Pour this over the salad ingredients and set on ice. This 
is much better if allowed to stand several hours before serving. 
Just before serving mix with mayonnaise. 

POTATO SALAD— Margaret E. Ahem. 

Pc'atoes. 1 small white onion. 

1 cup chopped ham. 1 cup mayonnaise. 

Boil small potatoes and when cold cut in dice, mix with a 
small white onion, cut fine, a cup of chopped cold-boiled ham 
and mayonnaise dressing. 

Line a deep salad bowl with lettuce leaves, then arrange thin 

39 



slices of boiled ham, over lapping each other, around the bowl 
inside the lettuce leaves and turn in salad. 

Serve with sandwiches made of thin slices of rye bread 
spread with cream cheese, mixed with chopped nut meats. 

SPRING SALAD— E. D. C. 

Lettuce shredded. Sweet peppers, cut into thin 

Water cress. strips. 

Oil dressing of two-thirds olive oil, one-third lemon juice, salt 
and paprika. 

SUMMER SALAD— Mrs. Stoddard Anderson. 

Tomatoes. Onion juice or young onions. 

Cucumbers. Cream dressing. 

Cut sound tomatoes and cucumbers in dice, add a few drops 
of onion juice or some thinly sliced young onions. 

Mix with cream salad dressing, and serve on a lettuce leaf. 

SUMMER SALAD— Mrs. T. R. Reed. 

Cut tomatoes and cucumbers in dice. Add a little onion 
juice or sliced young onions. Mix with mayonnaise dressing 
and serve on lettuce leaves, in tomato cups or cucumber boats. 

Cooked vegetables such as cauliflower, potatoes, beets, string 
beans and peas may be used in the same way. 

POINSETTA SALAD — Mrs. Heermans. 

Wipe, peel and chill six small tomatoes. When ready to 
serve cut in eighths, not severing the sections and open like the 
petals of a flower. Place on crisp lettuce leaves, and in the 
center of each put one teaspoon of pearl onions. 

Serve with French dressing. 

SPANISH SALAD— Mila Parke. 

2 or three slices of tomato. Some strips of green pepper. 
1 slice of Bermuda onion. Mayonnaise dressing. 

Arrange tomato, onion and green pepper on lettuce leaf, 
cover with dressing and serve at once. Serve either cheese 
wafers, or plain butter-thins with it. 

VEGETABLE SALAD— Mila Parke. 

1 cooked beet (large.) 1 head lettuce. 

1 cooked carrot. French dressing and boiled 

1 cooked potato. dressing. 

1-2 can cooked string beans. 

Wash and crisp lettuce. Cut beet, carrot and potato in 1-2- 
in. cubes. 

Marinate each vegetable separately with French dressing 
and chill. Let stand 15 minutes with French dressing. When 
ready to serve arrange lettuce on dishes for individual serving. 
Dice vegetables in layers on each plate. Dress with boiled 
dressing. Garnish with string beans. 

40 



STUFFED TOMATO SALAD— Nettie M. Flinn. 

6 ripe tomatoes. Salad dressing. 

1 quart peanuts (in shell.) 

Peel tomatoes as thin as possible, cut off small end, remove 
pulp, and place shells, inverted, on a platter in the ice box. 
Separate seeds from pulp, add chopped ends from tomatoes 
and put away to cool. 

When ready to serve, drain liquid from pulp, mix with 
chopped peanuts and enough salad dressing (thinned with 
whipped cream) to moisten. Put mixture in tomato shells, top 
with whipped cream and serve on a lettuce leaf. 

CUCUMBER SALAD— Mrs. D. D. Brown. 

Pare cucumbers, remove thick slices from each end, and cut 
in halves lengthwise. Take out centers and place in cold water 
and let stand until crisp; drain. Fill with chopped cucumbers 
and nuts and season with salad dressing. Garnish top with 
same. 

VEGETABLE SALAD— Mrs. H. A. Vent. 

Shredded cabbage, celery, peas and boiled carrots cut into 
cubes and mixed with any good mayonnaise dressing make a 
pretty and appetizing salad. 

LETTUCE SALAD— Hazel McDermott. 

Oil dressing. 1-4 tablespoon paprika. 

3 or 4 small pieces of garlic. 1 tablespoon malt vinegar. 

1-2 tablespoon of salt. 1-2 pint olive oil. 

Grate the garlic upoin a piece of dry bread and place in bot- 
tom of salad bowl. When ready to serve place lettuce in bowl 
and pour the dressing over it, mixing thoroughly. 

The same dressing may be used for lettuce and tomatoes; 
lettuce and hard-boiled eggs; lettuce and cucumbers. 

STAG SALAD— Mrs. Edwin Kool. 

1 can of peas. 1 cup of diced pickles. 

1 cup of diced cheese. 3 tablespoons diced onion. 

DRESSING. 
Yolks of 2 eggs. Dash of red pepper. 

1 teaspoon of salt. 1 teaspoon of mustard. 

1 teaspoon of sugar. 

Stir until smooth and add two tablespoons of melted butter, 
half a cup of sweet milk, two tablespoons of strong vinegar. 
Cook in a double boiler until thick. 

BANANA JACKETS— Mrs. H. A. Vent. 

Cut ripe bananas from the hand, taking care to keep the ends 
whole. With a sharp knife strip off a narrow piece of peel 
from the length of one side. Slip out the fruit, keeping the 
cases whole. Mash fruit and add: 

1 teaspoon thick cream. 1 teaspoon chopped nuts. 

1 teaspoon of sugar. 

Return to cases, garnish with pieces of nut meats to repre- 
sent buttons. Lay on ice half an hour before serving. 

41 



OLD FASHIONED CHICKEN SALAD, SOUTHERN STYLE— 

Mrs. Norman. 

White meat of 2 lar^e chick- 1 gill melted butter, 

ens, either boiled or 3-4 gill mustard, 

roasted. 3-4 gill vinegar. 

1 large stalk of celery. 1-2 teaspoon cayenne pepper. 
Yolks of 5 hard boiled eggs. 1 light teaspoon salt. 

Cut chicken and celery into dice and mix. With the back 
of a wooden spoon, mash the yolks of the eggs into a smooth 
paste. Mix into this the seasoning and work until very smooth. 
Have all the materials very cold before serving. Add dressing 
to the chicken and celery just before serving. 

CHICKEN SALAD— Mrs. Stoddard Anderson. 

2 ^ups of chicken. 1 cup lettuce. 
1-2 cup almonds. 1 cup celery. 

Cut chicken, blanched almonds, lettuce and celery in small 
pieces. Mix with cream salad dressing. 

PIMENTO SALAD— Mrs. V. H. Lundberg. 

2 pounds cooked veal 1 can pimentoes. 

(chopped). 2 stalks chopped celery. 

Drain and chop pimentoes and put all together with a good 
mayonnaise dressing. Serve in tomato nests or with lettuce. 

SWEETBREAD SALAD— Edith Hull Riddell, Chicago, 111. 

Soak four sweetbreads in salt water one hour. Boil 30 min- 
utes or until tender. Separate into small pieces and add same 
quantity of celery chopped fine. Mix with any good mayon- 
naise and serve on a leaf of head lettuce. 

SWISS SALAD — Mrs. Stoddard Anderson. 

1 cup cold cooked chicken. 1 cup English walnut meats. 

1 cucumber. 1 cup French peas. 

Mix chicken, cut in cubes, cucumber, pared and cut in cubes, 
nuts chopped, and peas. Mix just before serving, with either 
French or cream salad dressing. 

CRESS, CUCUMBER AND VEAL SALAD. 

1 1-2 cups of veal. 1 cucumber. 

3 tablespoons of oil. Mayonnaise. 
1 tablespoon of vinegar. Cress. 

Salt and pepper. Onion juice. 

Cut veal into cubes. Mix with oil, a dash of pepper and salt 
and vinegar. Set to cool. When ready to serve cut cucum- 
ber in slices. Reserve four slices to garnish the dish and 
chop the rest fine. Remove the coarse ends from a bunch of 
cress; wash thoroughly and let stand on ice an hour. When 
about to serve, drain the meat, dress the cucumber with onion 
juice, oil, salt and pepper. Mix the meat with mayonnaise. 
Dispose a bed of cress on a serving dish and across the cress 
diagonally, a band of cucumbers. Fill the remaining quarters 
with veal. Put reserved slices above and fill open spaces with 
mayonnaise. 

42 



OYSTER SALAD— Mrs. W. G. Earl. 

Two small cans cove oysters Celery. 

(no juice). Butter size of an egg. 

5 hard boiled eggs. Salad dressing. 

Add to oysters, chopped whites of eggs and yolks rubbed to 
a cream with butter, celery of an equal amount to the oysters 
and eggs. Mix together with a good salad dressing. 

LEMON CREAM SALAD — Margaret E. Ahern. 

3 eggs (yolks). 1 1-4 cups boiling water. 

1 small cup sugar. 1 cup whipped cream. 

2 teaspoons flour. 2 large tart apples. 
Juice of 2 lemons 6 bananas. 

1 tablespoon butter. 6 slices canned pineapple. 
Beat the yolks of eggs very light, add, gradually, the sugar, 

then the flour and juice of lemons. 

Melt butter in the boiling water, add egg mixture and boil 
until thick. Remove from fire and cool, then add the whipped 
cream. Pour this dressing over the sliced fruit and serve on 
lettuce leaves or in fancy fruit glasses. 

FRUIT SALADS— Mila Parke. 

Celery and pineapple, equal parts of each. Served with oil 
dressing. 
1-2 pound grapes. 1-2 bottle cherries. 

Serve with cream dressing and oil at the same time. 

FRUIT SALAD— Mrs. N. M. Duncan. 

1-2 pound pineapnle. 1-2 doz. apples. 

1-2 pound almonds. 1-2 pound Tokay grapes. 

Mix with half a pint of whipped cream to which has been 
added two tablespoons of salad dressing. 

FRUIT SALAD— Mabelle Fuller. 

3 cups apples 1-4 pound walnuts 

2 cups celery. 1-2 pint whipped cream. 

1 pound grapes. Salad dressing. 

Chop apples, celery and grapes, add walnuts, and dressing, 
then fold in cream. 

PINEAPPLE AND CELERY SALAD— Mrs. Bailey Rosette. 

2 cups pineapple. 1 pimento or sweet red pep- 

1 cup celery. per. 

Mix shredded pineapple, chopped celery and pepper cut in 
dice with mayonnaise or cream dressing. Serve ice cold on 
lettuce leaves and garnish with nut meats. 

FRUIT SALAD— Mrs. G. W. Baldwin. 

2 pounds white grapes. 1 cup celery. 
2-3 pound of almonds. 

Cut grapes in half and remove seeds; blanch almonds and 
cut in two, and cut celery rather small. Mix all with salad 
dressing. 

Will serve ten people. 

43 



ORANGE AND PINEAPPLE SALAD— Mrs. R. D. Hunt. 

1 fresh pineapple. 6 large oranges. 

Separate oranges into the smallest sections lengthwise, be- 
ing careful to remove all the white part. Have ready dish of 
olive oil and let orange stand in it. 

Pare and cut pineapple into dice and place in oil. Let stand 
in cold place. 

When ready to serve arrange the oranges on lettuce leaf 
in a circle, each piece overlapping the ,next one a little. 

Add broken pieces and remainder to pineapple. 

Mix with mayonnaise dressing and place in the center of 
circle. Garnish with maraschino cherries. 

FRUIT SALAD— Nellie M. Brennan. 

2 oranges. 1-2 cup celery. 

1-2 pound green grapes. 1-2 cup whipped cream. 

1-2 pound red grapes. 2 tablespoons salad dressing. 

English walnuts (10c). 

Seed grapes and chop all fine. Three drops of vinegar in 
cream makes it whip better. 

CHEESE SALAD— Mrs. E. E. Embree. 

Make small balls of cheese and chopped nuts. Put several 
into a nest of head lettuce and serve with French or Mayon- 
naise dressing. 

PICKLE SALAD— Mrs. S. S. Swasey. 

4 boxes lemon jello. Celery and pecan nuts as you 

1 pint olives. wish. 

1 pint (second size) pickles. 

Use jello as box directs, adding the juice of one lemon. 
When jello begins to set, add cut up olives, nuts, pickles and 
celery. Mold in small molds or one large one, dipping up by 
the spoonful. Serve on shredded lettuce with salad dressing. 
Garnish with cut pimentoes. Will serve about fifty people. 

BOILED SALAD DRESSING— Mrs. R. D. Hunt. 

1 cup cream. 2 even teaspoons salt. 

1 teaspoon mustard. 3 eggs. 

1-4 teaspoon cayenne pepper. 2 tablespoons butter. 

1-2 cup vinegar. 2 tablespoons sugar. 

Melt butter in double boiler, add mustard and pepper to it. 
Put sugar and salt in cream and add to the above. Add eggs 
well beaten. When hot, add vinegar of same temperature. 
Cook until it coats the spoon as custard. 

SALAD DRESSING— Mrs. C. B. Broughton. 

4 egg yolks. 1 cup vinegar. 

1 tablespoon salt. 2 teaspoons dry mustard. 

1 teaspoon white pepper. 3-4 cup sugar. 

1 cup cream. 1 tablespoon butter. 

Add all dry ingredients together. To this gradually add 
cream and vinegar. Beat yolks of eggs light and then add to 
above mixture. 

Cook slowly and when it coats the spoon like custard, add the 
butter and cool. 

44 



SALAD DRESSING— Miss Harriet Whittemore. 

1 even tablespoon flour. 1 pint vinegar. 

4 even tablespoons sugar. 6 eggs (yolks). 

1 even tablespoon mustard. Dash of black and cayenne 

1-2 teaspoon salt. pepper. 

3-4 t:acup butter. 

Mix thoroughly flour, sugar, mustard, salt, butter, add vin- 
egar and place over the fire. Stir constantly until it boils. 
Set off the stove 2 or 3 minutes, then add yolks of eggs well 
beaten. Keep in a cool place and when using dilute with one 
half cream. 

SALAD DRESSING— Mrs. N. M. Duncan. 

1-2 cup butter. 1 teaspoon salt . 

1 cup milk. 1 tablespoon sugar. 

1 tablespoon flour. 1 cup vinegar. 

1 tablespoon mustard. 3 eggs (yolks). 

Cook eggs, milk, flour and mustard together. Pour in boil- 
ing vinegar and butter. 

SALAD DRESSING— Mrs. Frank Corey. 

1 cup water. 1 cup vinegar. 

Boil together and add to it while boiling, the following, well 
mixed : 

2 eggs. 1 teaspoon salt. 

4 teaspoons flour. 1 teaspoon mustard. 

4 teaspoons sugar. 

Boil for a few minutes. Thin with cream when used. 

SALAD DRESSING— Mrs. L. A. Hatch 

Mix: 

3 tablespoons sugar and 2 teaspoons flour. 
Add V i 

1 beaten egg. 1 teaspoon salt. 

1 'up vinegar. 1-2 tablespoon butter. 

1 teaspoon mustard. 
Cook 3 minutes. 

SALAD DRESSING— Mrs. G. W. Baldwin. 

4 large tablespoons butter. 1 tablespoon salt. 

2 tablespoons flour. 1 teaspoon mustard. 
1 cup sweet milk. 1-4 teaspoon paprika. 
Yolk of 6 eggs or 3 whole 12 cup sugar. 

eggs. 1 cup vinegar. 

Put in a double boiler, butter, flour and milk, and cook to 
a cream sauce. Add to the above, eggs, salt, mustard, pap- 
rika, sugar and vinegar which have been beaten very light, 
add slowly, cook until smooth and creamy like custard; beat 
with an egg beater until light. 

When ready to use, add half the quantity of whipped cream. 

This dressing can be used with almost any salad; one can 
add more sugar, according to taste. Will keep on ice for some 
time. 

45 



SALAD DRESSING FOR LETTUCE— Edna Talbot Horn, Evan- 
ston, 111. 

1-2 cup sugar. 3 tablespoons olive oil. 

1-2 cup vinegar (scant.) 1 teaspoon salt. 

2 drops Worcestershire 1-2 onion grated, 

sauce. Paprika. 

Do not cook. This dressing will keep. 

DRESSING FOR CABBAGE— Agnes M. Cole. 

1 small cup vinegar. 1 teaspoon salt. 

1 egg. Butter 1-2 size of an egg. 

2 tablespoons sugar. 

Cream over boiling water. Cool. 

DRESSING FOR FRUIT SALAD— Mrs. John Taylor. 

1 orange (juice). 1-4 cup sugar. 

1 lemon (juice). 2 eggs (yolks). 

Butter size of a walnut. 1 cup whipped cream. 

Boil together the juice of orange and lemon, butter and 
sugar. When hot pour over the beaten yolks of eggs, let cool, 
then stir in cream. 

DRESSING FOR FRUIT SALAD— Mrs. G. W. Baldwin. 

3 eggs (yolks). 1-4 teaspoon paprika. 
1 cup vinegar. 1 tablespoon sugar. 

1 cup cream. 1 tablespoon salt. 

1 teaspoom (scant) mustard. Butter size of an egg. 

Put all in a double boiler and cook until thick. When ready 
for use, add as much whipped cream as dressing. 

SOUR CREAM SALAD DRESSING— A Good Cook. 

1 cup vinegar. 3 or 4 eggs. 

1 cup sugar. 1 l^aspoon of mustard. 

1 cup sour cream. 1-4 teaspoon of red pepper. 

Butter size of a hickory nut. 1-2 teaspoon of salt. 
Cook in a double boiler until thick. 



48 



PIES 



TIME SAVING PIE CRUST— Mrs. Heermans. 

1 full cup of lard (cold). 1 even teaspoon salt. 

3 cups flour. 

Rub together until thoroughly mixed and set away until 
ready to make a pie. When ready to use, add a little water 
to one cup of the mixture and roll out. 

If kept cool and dry this will keep any length of time. 

PIE CRUST— A Good Cook. 

1 cup flour. Salt. 

1-2 scant cup of lard. 2 or 3 tablespoons water. 

To prevent juice from running out of pies, bind a piece of 
old, clean, wet muslin around the edge. Pull off when pie is 
baked. 

RHUBARB PIE- Mrs. Andrew Anderson. 

2 large cups rhubarb. 2 eggs (yolks). 

2 cups boiling water. 1 tablespoon flour. 

1 cup sugar. Butter. 

Pour boiling water over rhubarb and let it stand 10 minutes. 
Drain off water, add sugar, eggs, beaten light, flour and a little 
butter. 

BLUEBERRY PIE— A Good Cook. 

1 can of blue berries. 1 1-2 teaspoons flour or corn- 

1-2 lemon (juice). starch. 

1-2 cup sugar. 1 teaspoon butter. 

This will make a large pie. Fruit juice may be substituted 
for lemon juice. Blueberries alone are apt to be insipid. 

YORKSHIRE TART— Mrs. A. Graham Galbraith. 

1 quart milk. Nutmeg. 

4 eggs. 2 cups currants. 
1-4 cup sugar. 

Bake in a slow oven with a crust. 

LAZY PIE— Mrs. H. H. Wagner. 

1-2 cup milk. 1 egg. 

1 tablespoon melted butter. Flour enough to make soft 
11-2 teaspoon baking pow- batter, 

der. 
Pour over sliced apples or peaches and bake. When done 
turn onto serving plate and spread with butter and sugar. 

47 



STRAWBERRY CREAM PIE — Mrs. A. Graham Galbraith. 

1 quart strawberries. 1 pkg. strawberry jello. 

3-4 cup sugar. 1 cup hot water. 

1 1-2 cups whipped cream. 

Save out enough berries to garnish dish. Mash the balance 
and add sugar. Dissolve the jello in boiling water then mix 
with berries and set to cool; when partly jellied add cream 
whipped stiff and a few fresh strawberries. Pour in a baked 
crust and set aside to harden. Serve ice cold with or with- 
out whipped cream. 

SOUR CREAM PIE — Mrs. Andrew Anderson. 

Yolks of 2 eggs. 1 cup sour cream. 

3-4 cup chopped raisins. 1-2 teaspoon cinnamon. 

3-4 cup sugar. 1-2 teaspoon cloves. 

Bake with one crust, using whites of eggs for top. 

AMBER PIE— Mrs. W. G. Earl. 

1 1-2 cups sugar. 2 teaspoons flour. 

1 cup pour milk. 1 teaspoon cloves. 

1 cup chopped raisins. 1 teaspoon cinnamon. 
Yolks 4 eggs. 1 teaspoon nutmeg. 

2 teaspoons vinegar. 2 J .ablespoons butter. 
Cook all together. 

Bake crust, then fill and spread the beaten whites of eggs 
on top and brown. Makes two pies. 

WINTER CHERRY PIE— Mrs. William Baggs. 

1 large cup cranberries, cut 1 cup hot water. 

in two. 1 tablespoon flour. 

1-2 cup raisins, cut in two. 1 tablespoon vanilla. 
1 cup sugar. 

BANANA PIE — Mrs. Caroline Ander. 

1 cup milk. Pinch of salt. 

2 eggs. 3-4 cup sugar. 
1 tablespoon cornstarch. 3 bananas. 

Let milk come to boil and then add beaten yolks of eggs, 
corn starch, mixed with just a little of milk, salt and sugar. 
Boil this in a double boiler so as to make a smooth custard. 
After this has stood long enough to cool, pour over sliced 
bananas in a baked pie crust. Have the whites of eggs beaten 
stiff and sweetened a little to put on top, and set in hot oven 
to brown. 

This is best when seiwed cold. 

CREAM PIE— Mrs. E. S. Perry. 

1 pint rich milk. 1-2 cup sugar. 

2 tablespoons cornstarch. 2 eggs. 

Place 3-4 pint of milk on stove, stir into the remaining 1-4 
pint cornstarch, sugar and yolks of eggs, pour together, re- 
move from fire and pour into baked crust. When done beat 
the whites of eggs and cover. Place in the oven to brown. 

48 



CREAM PIE— Mrs. F. G. Anderson. 

3 eggs. Milk. 

3 tablespoons water. Butter. 

3 tablespoons sugar. Flour. 

Heat enough milk to fill pie tin and before it boils add the 
yolks of eggs, water and sugar, beaten together. Stir until 
smooth. Take from fire and add butter the size of a walnut, 
also vanilla to flavor. 

Pour this filling into a baked pie crust and cover with the 
beaten whites of eggs, which have been flavored and sweetened. 

Place in oven a few minutes to brown. 

PUMPKIN PIE— Mrs. C. W. Marsh. 

1 cup pumpkin. 1-4 teaspoon allspice. 

1 egg. 1 cup sugar. 

1 teaspoon cinnamon. 1-2 teaspoon ginger. 

1 teaspoon nutmeg. 1 1-2 cups milk and cream. 
1-4 teaspoon salt. 

PUMPKIN PIE— Mrs. H. Geo. Osterberg. 

2 cups canned pumpkin. 1-2 teaspoon ginger. 
1-2 teaspoon salt. 2 eggs 

1-2 teaspoon cinnamon. 1 pint milk. 

Line a deep pie dish with crust and bake slowly for 45 min- 
utes. 

CUSTARD PIE— Mrs. Gus Kirchner. 

4 eggs. Salt. 

1-2 cup sugar. 1-4 teaspoon nutmeg. 

3 cups milk. 

Beat eggs well, then add sugar, salt, nutmeg and milk. 
Put in pie crust and bake. 

CUSTARD PIE— Mrs. H. H. Warier. 

1-3 cup butter and lard. Custard. 

1 cup pastry flour. 1 pint scalded milk. 

1-4 teaspoon salt. 1 cup sugar. 

Water enough to make soft Pinch of salt. 

dough. 3 eggs slightly beaten. 

Flavor with lemon or nutmeg. 

LEMON PIE — Mrs. Kaesser. 

Yolks of 2 e^gs. 1 cup sugar. 

1 whole egg- 1 tablespoon flour. 

Grated rind and juice of 1 1 cup sweet milk, 

lemon. 
Use whites of two eggs for frosting. 

LEMON PIE— Mrs. W. M. Brown. 

Grated rind and juice of one 1-2 teaspoon cornstarch. 

lemon. mixed with 1 level table- 

3 eggs (save whites to brown spoon flour, and a little 

on top). cold water. 
1 cup sugar. 

Mix cornstarch and flour with cold water in a cup and fill 
up cup with boiling water. 

49 



LEMON PIE— Mrs. O. N. Phelps. 

3 eggs. Salt. 

1 lemon Sugar. 

1 teaspoon butter. 

Make a shell of rich pie crust and bake. Cook until thick- 
ened the yolks of eggs, 1 cup sugar, lemon juice, butter and 
salt, then add to the shell. 

Cover pie with a meringue made of the whites of eggs and 
three tablespoons sugar. Brown in oven. 

LEMON CREAM PIE— Mrs. Gus Kirchner. 

1 cup sugar mixed well with Juice and rind of one lemon. 

1 large tablespoon flour. Beaten yolks of 3 eggs. 
1-2 teaspoon melted butter. 1 pint of milk or water. 

Mix and put in pie crust. Bake. 

When baked, cover with beaten whites of three eggs, into 
which one tablespoon sugar has been stirred, and put back in 
oven to brown. 

CHOCOLATE PIE— Nettie M. Flynn. 

3-4 pint milk White 1 egg. 

3-4 cup sugar. Little butter. 

2 heaping tablespoons flour. 1 1-2 squares chocolate. 
Yolks of two eggs. Vanilla. 

Cook in double boiler, put in baked pie crust, cover with 
beaten white of one egg and brown in oven. 

CHOCOLATE PIE— Mrs. Frank Austin. 

1 cup sugar. 2 eggs (yolks). 

1 tablespoon cornstarch dis- 1-4 cup grated chocolate, 
solved in milk. 1 1-2 cup milk. 

Cook until smooth. Put in baked pie crust, cover with beaten 
whites of two eggs, into which a little sugar has been stirred, 
and brown in oven. 

COCO AN UT CUSTARD PIE — Mrs. H. George Osterberg. 

3 eggs. 1 pint milk. 

6 tablespoons sus:ar. Dash of nutmeg. 

1 cup cocoanut. 

Line a deep pie dish with crust, pour the mixture into it 
and bake in hot oven. 

COCOANUT PIE — Mayme Cheasbro Evans. 

1-2 cup cocoanut. 1 cup sugar. 

1 tablespoon butter. 1 cup sweet milk. 

4 eggs. Grated rind of 1 lemon. 

Mix part of the sugar with the butter, the remainder with 
the yolks of eggs. Mix together and add cocoanut, milk and 
grated rind of lemon and lastly the whites of eggs stiffly beaten. 
Bake in a deep plate lined with paste. 



50 



PUDDINGS 



CARAMEL CUSTARD — Mrs. Thomas Bailey, Cleveland, Ohio. 

1 quart milk. Pinch salt. 

1 cup sugar. Teaspoon vanilla. 

3 eggs (slightly beaten.) 

Put milk on to scald. Brown the sugar in a saucepan and 
add the hot milk. When sugar has dissolved add other in- 
gredients and bake in a pan set in a dish of hot water. 

CARAMEL PUDDING— Mrs. Gus Kirchner. 

1 quart milk. 6 eggs. 

1 1-4 cup sugar. Vanilla. 

Brown one cup of sugar, let cool until hard. Mix together 
the milk, eggs, which have been well beaten, 1-4 cup sugar, 
vanilla and the cup of browned sugar. Bake in slow oven, 
let cool and turn out on dish. 

SNOW PUDDING— Mrs. Burt D. Holmes. 

6 tablespoons cornstarch. 1-2 cup sugar. 

Whites of 3 eggs. 1 pint boiling water. 

Mould above in cups and serve with a spoon of jelly on top. 
Sauce: 1-2 cup sugar. 

1 pint milk. Yolks of 3 eggs. 

Boil and flavor to taste. 

CORN STARCH PUDDING— Helen Herrick. 

1 cup milk. 1-2 teaspoon flavoring extract. 

2 tablespoons sugar. 1-2 salt spoon of salt. 
1 tablespoon cornstarch. 

Cook in double boiler until it thickens. After boiled and 
partly cool caramel, chocolate or fruit may be added. To 
serve two people. 

CORN STARCH PUDDING— Mila Parke. 

1 quart milk. 4 level tablespoons cornstarch. 

1-2 cup sugar. Vanilla and cocoanut. 

3 eggs. 

Heat milk, add cornstarch, mix with a little cold milk. When 
thoroughly cooked, add sugar and beaten yolks. When yolks 
have thickened, add vanilla and cocoanut if desired and fold in 
stiff whites. 

51 



BAKED CUSTARD— Helen Herrick. 

1 cup milk. Salt. 

1 egg. Flavoring extract. 

1 1-2 tablespoon sugar. Nutmeg. 

Pour in cups and bake in a pan of water. To serve two 
people. 

PINEAPPLE TAPIOCA — Minute Tapioca Package. 

1-2 cup minute tapioca. 3 cups hot water. 

1 small pineapple (1 pint 1 1-2 cups sugar, 
grated) . 
Boil tapioca in water until clear. Cut pineapple into fine 
pieces and mix with sugar. Add tapioca when partially cool. 
Set in a cool place. Serve with whipped cream. 

TAPIOCA PUDDING — Mrs. James Bjorkman. 

4 tablespoons tapioca. 4 eggs. 

1 quart milk. Flavor. 

1 cup sugar. 

Soak tapioca two hours; boil milk, add sugar, yolks of eggs 
and the tapioca; let all come to a boil. Remove from fire and 
slowly stir in the whites of eggs, beaten stiff, flavor, set on ice 
and serve cold. 

BANANA PUDDING— Agnes M. Cole. 

2 1-2 cups water. 3 eggs (whites). 
1 cup sugar. Bananas. 

3 tablespoons cornstarch. 

Boil water and sugar, add corn starch and a pinch of salt, 
dissolved in half a cup of water. Cook until it thickens prop- 
erly. Remove from fire and add immediately, but slowly, the 
beaten whites of eggs. Beat all smooth. 

When the above mixture has cooled a little, alternate with 
layers of sliced banana in pudding dish. 

DATE PUDDING— Mable Crego, Mrs. Allen Tyler. 

1 cup chopped nuts. 1 cup sugar. 

1 cup chopped dates. 1 teaspoon baking powder. 

1 egg t, beaten). 1 cup milk. 

3 tablespoons xiour. 

Bake 20 minutes and serve with whipped cream. 

DATE PUDDING — Mrs. King, Muskegon, Mich. 

1 cup nut meats. 2 teaspoons baking powder. 

1 cup dates. 3 eggs. 

3-4 cup sugar. A little salt. 

2 tablespoons flour. 

Bake slowly for forty minutes. When partly cool pick up 
with a fork and serve with whipped cream. 

DATE COMPOTE— Mrs. E. W. Deming. 

1 pound dates, cut fine. 2 cups water. 

1 cup sugar. 3-4 cup finely chopped nuts. 

Cook dates, sugar and water until soft, stir frequently. 
Add nuts and serve cold with whipped cream. 

52 



DATE SOUFFLE — Mrs. James Leishman. 

2 pounds dates. Pinch of salt. 

1 pound English walnuts. 4 tablespoons bread crumbs. 
1-2 cup sugar. 1 teaspoon baking powder. 
Whites of 8 eggs. 

Bake in slow oven forty-five minutes. Serve with whipped 

cream. * 

NUT PUDDING— Mabelle Fuller. 

1-2 cup butter. 3 teaspoons baking powder. 

1-2 cup sugar. 1-2 cup cold water. , 

2 eggs. 1-2 cup chopped walnuts, 
1 1-2 cups flour. dredged with flour. 

Bake half an hour and serve with lemon sauce. 
Lemon sauce: 2 tablespoons cornstarch. 

1-2 cup sugar. 2 tablespoons butter. 

1 cup boiling water. 1 1-2 tablespoons lemon juice. 

Mix sugar and corn starch, add water gradually; stirring 
constantly. Boil five minutes, remove from fire and add butter 
and lemon juice. 

RAISIN PUFFS— Mrs. W. G. Earl. 

1 cup raisins chopped fine. 2 tablespoons sugar. 

1 cup milk. 3 eggs. 

2 cups flour. 2 teaspoons baking powder. 
1-2 cup butter. 

Steam 1-2 hour in cups half filled. Serve with sauce. 

RAISIN PUFFS WITH LEMON SAUCE— Blanche Staples. 
1 G gg. 1 tablespoon melted butter. 

1 cup chonped raisins. 1 1-2 cups flour. 

1 cup milk. 2 teaspoons baking powder. 

1-2 teaspoon salt. 

Steam in greased cups 25 minutes. Serve hot. 

LEMON SAUCE: 
1-2 cup butter. Cream the two and add: 

1 1-2 cup sugar. 2 eggs. 

One and a half cups boiling water, juice and grated rind of 
two lemons. 

STEAM PUFFS— Mrs. John Taylor. 

Cream. 2 teaspoons baking powder. 

1-3 cup butter and 1 teaspoon ginger. 

1-2 cup sugar. 1 teaspoon cinnamon. 

1 cup sweet milk. 1-2 teaspoon nutmeg. 

1 egg, well beaten. 

Fill small molds half full and steam 30 minutes. Serve with 
whipped cream. 

SABYON SAUCE— Mabelle Fuller. 

1-2 cup fruit juice. Grated rind and juice of half 

1-3 cup sugar. a lemon. 

2 eggs. 

Separate yolks and whites of eggs. Beat yolks and add 
sugar and fruit juices. Stir vigorously over fire until it 
thickens (a wire whisk is good to use). Pour into whites of 
eggs which have been beaten stiff. 

53 



LEMON PUFF— Mrs. Newell D. Gilbert. 
4 eggs. 1 lemon. 

4 tablespoons granulated su- 2 tablespoons boiling water. 

gar. 

Beat yolks of eggs smoothly with two tablespoons granulated 
sugar. Stir in juice and grated rind of lemon. 

Add two tablespoons boiling water. 

Cook in double boiler, stirring until like cream. 

Beat whites of eggs stiff, then add two tablespoons sugar. 
Beat 3-4 of this into mixture while hot. Serve cold with a 
little of remaining whites on top in dots. 

YORKSHIRE PUDDING— Mrs. S. S. Swasey. 

A very nice accompaniment to a roast of beef. 
1 pint milk. 2 teaspoons baking powder. 

4 eggs (beaten separately). 2 cups flour. 
1 teaspoon salt. 

Sift baking powder through flour, and stir all together until 
smooth. 

Bake in a pan containing beef drippings, or set the roast beef 
on a rack and cook under roast beef. Cook for about 35 min- 
utes. 

FRUIT SOUFFLE— Mabelle Fuller. 

3-4 cup fruit pulp. Whites of 3 eggs. 

Sugar according to fruit used. Rub fruit through sieve; 
heat and sweeten if needed. 

Beat whites of eggs until stiff; add gradually the hot fruit 
pulp, and continue beating. 

Turn into buttered and sugared individual molds, having 
them 3-4 full. Set molds in pan of hot water and bake in slow 
oven until firm. Serve with Sabyon sauce. 

MARSH MALLOW PUDDING— Mrs. E. W. Deming. 

1 cup granulated sugar. Whites of 3 eggs, beaten stiff. 

1 heaping tablespoon Knox's 1 cup luke warm water. 

gelatine (dissolved in 

water) . 
Beat sugar and eggs, add gelatine and water and beat 30 
minutes. Divide, flavor half with crushed or candied fruits 
and the other half with vanilla and chopped nuts. Arrange in 

2 layers. Serve ice cold with whipped cream. 

DELIGHT DESSERT — Mrs. James Leishman. 

1 pint whipped cream. 1-2 pound English walnuts. 

1-2 cup sugar (scant). 1-2 pound marshmallows. 

1-2 pound white grapes. 

The marshmallows should be cut up and added last. 

MARSHMALLOW WHIP— Mrs. Charles Gurler. 

1-2 pound marshmallows. 1-4 pound pecans. 

3 tablespoons sherry wine. 1-3 cup sugar. 
1 pint whipped cream. 

Cut marshmallows into cubes with scissors. Break nuts, add 
sherry. Whip cream stiff, add sugar. Mix and let stand on 
ice for three hours. 

54 



MARSHMALLOW CREAM— Mrs. J. W. Corkings. 

6 bananas. 1 cup white cherries. 

3 oranges. 1 cup red maraschino cher- 

1 pound marshmallows. ries. 

1 cup broken nut meats. 1 pint whipped cream. 

Cut marshmallows and bananas in small squares, oranges 
in very small pieces, mix together with the nut meats, and 
cherries, then add the whipped cream. 

ORANGE CHARLOTTE— Mabelle Fuller. 

1-3 box gelatine. 1 cup sugar. 

1-3 cup boiling water. 1 cup orange juice and pulp. 

3 tablespoons lemon juice. 2 cups whipped cream. 
1-3 cup cold water. Whites of 3 eggs. 

Soak gelatine in cold water; dissolve in boiling water, 
strain and add sugar, lemon juice, orange pulp and juice. 
Chill in pan of ice water. When quite thick beat with a spoon, 
or whisk until frothy, then add whites of eggs, beaten stiff, and 
fold in cream. Line a mould with sections of oranges, turn 
in mixture, smooth evenly and chill. 

STRAWBERRY SPONGE— Mabelle Fuller. 

1 tablespoon gelatine. 1 cup strawberry juice. 

1-3 cup cold water. 1 cup sugar. 

1-3 cup boiling water. 3 cups whipping cream. 

1 tablespoon lemon juice. Whites of 3 eggs. 

Soak gelatine in cold water five minutes. When dissolved, 
add sugar, lemon and strawberry juice. Set in pan of cold 
water until jelly thickens, then add beaten eggs and fold in 
whipped cream. 

NUTTED CREAM— Mrs. W. G. Earl. 

1 1-2 pint cream. 1-4 box gelatine. 

4 tablespoons chopped nuts. 1-2 cup cold water. 

(almonds, pistachio or 3-4 cup powdered sugar, 
pecans preferred). 1 teaspoon vanilla. 

Soak gelatine in water 1-2 hour. Whip cream and sprinkle 
into it nuts, sugar and vanilla. 

Pour 3 or 4 tablespoons of water over gelatine, stand over 
boiling water till dissolved. Add the cream and begin at once 
to stir, continue till well mixed and slightly thickened. Pour 
into mould and set on ice or where very cold. When turned 
out of mould sprinkle with chopped nuts. 

NUT PUDDING— Mrs. W. H. Flinn. 

1 pint cream whipped light. 1 pint milk. 
1 box gelatine. 2 eges (yolks). 

1 cup ground nuts. 1 1-2 cup sugar. 

Beat eggs and 1-2 cup sugar. Soak gelatine in water 
enough to cover, put milk in double boiler with the remainder 
of sugar, then add eggs and gelatine. 

When boiled, strain into a dish, then stir the whipped cream 
into the rest of the pudding. 

Set on ice or in a dish of cold water until congealed. 

To be served with plain or whipped cream. 

55 



TURKISH CREAM— Mrs. E. S. Davidson. 

1-2 package lemon jello dis- 1-2 pint cream. Whip and add 
solved in 1-2 cup boil- 1 teaspoon vanilla, 
ing water. 2 tablespoons sugar. 

When jello begins to harden around edge mix with whipped 

cream and add green grapes, English walnuts, and bananas. 

Will serve seven. 

PINE APPLE FLUFF— Clara A. Flinn. 

1 cup pineapple (diced). 1 cup cream (whipped). 

1-2 cup chopped English wal- 1-4 pound marshmallows. 

nuts. 

Cut marshmallows into sixths with scissors. Mix with nuts 
and pineapple and add whipped cream. 

PINEAPPLE BAVARIAN CREAM— Mrs. E. O. Wood. 

1 pint can grated pineapple. 1-2 package gelatine. 
1 small cup sugar. 1-2 cup cold water. 

1 pint ci*eam. 

Soak gelatine in water 1 hour. Mix pineapple and sugar 
and let simmer 20 minutes, then add the gelatine and beat un- 
til it thickens. Add cream whipped to a froth. When well 
mixed turn into mold. 

Serve with a spoonful of whipped cream and a candied 
cherry on top. 

APPLE PUDDING— Mrs. R. D. Hunt. 

4 large apples. 2 cups sugar. 
1 cup butter. 3 eggs. 

Pare and divide the apples and put in baking dish. Cream 
the butter and sugar and add the yolks of the eggs slightly 
beaten, spread on the apples and bake forty-five minutes. 

Beat whites of eggs and lay on top. Brown slightly in oven. 

APPLE PUDDING— Mila Parke. 

5 large apples. 1-2 cup butter. 
1 cup raisins. 2 eggs. 

1 cup sugar. 2 teaspoons baking powder. 

1 cup flour. Salt. 

Run apples through grinder. Cream butter and sugar, add 
apples, raisins, salt, then add flour and baking powder. Lastly 
add eggs beaten very light. Bake 1 hour. Serve with sweet 
sauce. 

STRAWBERRY FOAM— Mrs. F. P. Smith, Batavia, Illinois. 

1 cup strawberries (mashed). White of 1 egg (beaten stiff). 
1 cup sugar. 

Whip all together for 10 minutes and serve on piece of angel 
food or sunshine cake. 

56 



CHINESE RICE PUDDING— Mrs. W. M. Brown. 

1-2 box granulated gelatin. Pinch of salt. 

1-2 cup cold water. 1 1-2 cup cream, whipped. 

1 cup hot milk. Vanilla. 

1 cup sugar. 2 cups well cooked rice. 

Soak gelatine in cold water for 20 minutes, then dissolve in 
hot milk, add sugar and salt. Set aside to cool. When cool 
beat iin the whipped cream and vanilla, add rice and set in a 
cold place. 

This can be served with cream or the following sauce: 
1-2 cup candied ginger, 1-4 cup sugar, 

chopped fine. Whites of 2 eggs. 

1 cup water. 2 teaspoons sherry. 

Boil five minutes and pour over whites of eggs, well beaten; 
add sherry wine. 

GERMAN RICE PUDDING— Mrs. A. H. Flachtemeir. 

2 tablespoons rice. 2 tablespoons butter. 

3 tablespoons sugar. 1-2 cup raisins. 
1 quart milk. Pinch of salt. 

Place in oven and let come to the boiling point, then turn fire 
low and let simmer for 1 1-2 hours. The last half hour drop 
in raisins. Do not stir much. 

SPANISH CREAM— Edna Talbot Horn. 

1 tablespoon granulated 1-2 cup sugar (scant). 

(Knox) gelatine. 1-4 teaspoon salt. 

3 cups milk. 1 teaspoon vanilla. 

Whites 3 eggs. 

Scald milk with gelatine, previously dissolved in a little cold 
water, add sugar and pour slowly on yolks of eggs slightly 
beaten. Return to double boiler and cook until thickened like 
soft custard, stir constantly, remove; add salt, flavoring and 
pour over white of eggs well beaten. 

Chill and serve with cream. 

K RUM MEL TO RTE— Florence J. Duncan. 

6 eggs (beaten separately) . 2 cups of sugar. 

1-2 pound dates, cut up fine. 3 tablespoons wheat bread 

1-2 pound walnuts, cut up crumbs. 

fine. 1 teaspoon baking powder. 

Mix baking powder with bread crumbs. Bake, in two thin 
lavers, for 20 minutes in moderate oven. Break up and serve 
when cool, with whipped cream; or cut in squares and serve 
with ice cream on top. Will serve twelve people. 

CHARLOTTE RUSSE— Mrs. Fred Smith. 

1 pint whipped cream. 1 cup confectioners' sugar. 
Whites of 2 eggs. Vanilla. 

2 tablespoons Cox gelatine. 1 doz. lady fingers. 
1-2 cup hot milk. 

Dissolve gelatine in hot milk, beat all ingredients together 
when milk is cool. Wet a basin, line with lady fingers, and 
pour over this the above mixture. When firmly set, turn out 
on platter and serve in slices, like brick ice cream, with or 
without whipped cream. 

57 



BISCUIT GLASSE— Annie E. Atwood, Janesville, Wisconsin. 

1 pint cream whipped stiff. 2-3 cup sugar. 
Yolks 4 eggs. 

Beat eggs and sugar together, and add to cream. Put in 
covered molds packed in ice and salt and let stand three hours. 

MOUNTAIN DEW PUDDING— Mrs. W. G. Earl. 

1 pint sweet milk. 1-2 cup rolled cracker 
Yolks 2 eggs. crumbs. 

2 tablespoons cocoanut. 1-2 teaspoon lemon extract. 
Bake about 1-2 hour. Make frosting of the whites of eggs 

and one cup of sugar and brown. 

SNOW BALLS— Mrs. W. G. Earl. 

1 cup sugar. 2 tablespoons of milk. 

1 cup flour. 2 teaspoons baking powder. 

Whites of 6 eggs. Flavoring. 

Steam in cups 20 minutes and when perfectly cold roll in 
powdered sugar till white. 

SPONGE PUDDING— Mrs. E. W. Baldwin. 

1 1-2 cups sweet milk. 3 tablespoons butter. 

6 tablespoons flour. 4 eggs. 

3 tablespoons sugar. 

Boil together, stirring constantly, milk, flour added dry, 
sugar. When the consistency of a thick custard take from fire 
and stir in butter, add yolks of eggs, beaten until thick, and 
lemon colored, fold in the whites of eggs, beaten stiff. Pour 
into a buttered pudding dish, set in a pan of hot water and 
bake three-fourths of an hour in moderate oven. 

HAMBURG CREAM— Mrs. Stoddard Anderson. 
6 eggs. 1 lemon. 

3-4 cup sugar. 

Whip yolks and sugar well together, add lemon juice and 
rind, cook in double boiler. Add beaten whites last. Cook un- 
til thick. Very delicious. 

CHARLOTTE RUSSE— Mrs. T. A. Reed. 

1 oz. gelatine. 1 cup sugar. 

1 1-2 pints boiling water. 1 pint whipped cream. 

3 egg yolks. Sponge cake or lady fingers. 

Dissolve gelatine in half pint boiling water, having previous- 
ly been softened in a very little cold water. 

Make a custard of eggs, one pint boiling water and sugar 
and add gelatine. When beginning to harden add whipped 
cream. Line a mold with sponge cake or lady fingers, pour in 
mixture and serve very cold. 

COTTAGE PUDDING— Mrs. H. George Osterberg. 

1 cup sugar. 1 1-2 cup flour. 

2 eggs (beaten separately.) 2 teaspoons baking powder. 
Butter size of an egg. 

Serve warm with sauce. 

58 



CHAIN LAKE PUDDING— Mrs. B. C. Knodle. 

2 cups bread crumbs. 1 cup flour. 

1 cup cold water. 1 teaspoon soda. 

1 egg. Salt - 

1-2 cup sugar. 1-2 cup raisins. 

1-2 cup molasses. 

Pour into buttered dish and steam two hours. 

1 Tablespoon butter. 1 cup boiling water 

1 tablespoon flour. 1 lemon (peeled) sliced very 

1 cup brown sugar. ,™ n ' ,. 

Boil until thick and serve hot with pudding. 

BERRY PUDDING— Mrs. W. H. Flinn. 

i Gffe . 2 cups flour. 

1-2 cup sugar. 2 teaspoons baking powder. 

1 tablespoon butter. 1 cup canned raspberries. 

1 CreanTbutter and sugar together, add egg, milk, flour into 
which baking powder has been sifted, and berries. Bake or 
steam. 

1 rounding tablespoon flour. 1-2 cup sugar. 

1 rounding tablespoon butter. 1-2 cup raspberries. 

1 cup boiling water. . . , ... , xxtu^ tv,r>v 

Cream flour and butter; stir in boiling water. When thor- 
oughly cooked add sugar and berries. 

SHORT CAKE— Mrs. M. A. L. Olsen. 

1 egg, beaten. 1 teaspoon baking powder. 

1 tablespoon of sugar. 2-3 cup milk. 

1 tablespoon of butter. 1 cup flour. 

1 tablespoon of lard. 
Especially nice for strawberries. 

PRUNE SOUFFLE— Mrs. R. D. Hunt. 
1 cup stewed prunes 3 whites eptrs. 

(chopped). 1-2 cup sugar. 

Beat eggs dry and gradually add sugar, then prunes. 
Sprinkle sugar over top and bake ten minutes. 

PRUNE SOUFFLE— Mrs. Fred Smith. 

20 prunes. 1 cup powdered sugar. 

Whites of 6 eggs. 1 teaspoon vanilla. 

1 cup nut meats. -.„-,, t> j. 
Pit and chop the prunes and add half of the sugar. Beat 

the eggs very stiff and add the rest of the sugar, then add the 
prunes and vanilla, then nut meats, chopped fine. Beat all to- 
gether and bake. Serve with or without whipped cream. 

PRUNE PASTE — Mrs. Andrew Anderson. 

2 cups stewed and stoned 1-2 cup chopped peanuts. 

prunes. Citron, shredded. 

1-2 cup chopped walnut Lemon peel shredded. 

Beat all to a paste and serve with whipped cream. 

59 



PRUNE WHIP— Edna Talbot Horn. 

1 pound prunes. Juice 1-2 lemon. 
Whites 4 eggs. 1 cup sugar. 

Stew prunes, drain off juice, stone and chop fine. Beat eggs 
stiff and gradually add the sugar, beating all the time. Add 
the prunes in the same manner. Bake 20 minutes and serve 
cold with whipped cream. 

PRUNE WHIP— Mrs. E. S. Davidson. 

1-4 pint cream. 1 tablespoon sugar. 

14 large prunes. Vanilla. 

Whip cream until stiff, then add vanilla, sugar, and the cook- 
ed prunes (unsweetened,) chopped fine. Serve on lady fingers, 
ice cold. 

FIG PUDDING— Nettie M. Flinn. 

1-2 cup chopped figs. 1-4 cup flour. 

1-2 cup chopped suet. 1-2 cup chopped almonds. 

2 cups bread crumbs, soaked 4 eggs. 

in 1 cup milk. 1 teaspoon baking powder. 

1-2 cup sugar. 1-2 teaspoon salt. 

Steam in covered mold. 

GRAHAM PUDDING— Mrs. L. C. Larsen. 

2 cups graham flour. 1 teaspoon salt. 

2 cups molasses. 1 tablespoon allspice. 

1 cup sweet milk. 1 cup raisins, seeded and 

1 teaspoon soda. cnopped. 

Steam one and a half hours. 
Sauce : 

1-2 cup butter. 2 tablespoons milk. 

1 cup sugar. 

Cream together. 

Let come to a boil, stir quickly and take from fire. 

CARROT PUDDING— Mrs. A. Graham Galbraith. 

1 1-2 cups flour. 1 cup currants. 

1 cup brown sugar. 1 cup potato (grated raw.) 

1 cup suet. 1 cup carrot (grated raw.) 

1 cup raisins. 1 teaspoon soda. 

Dissolve soda in boiling water and mix last. Steam three 
hours. 

SUET PUDDING— Mrs. C. N. Pritchard. 
1 cup suet (chopped fine.) 2 1-2 cups flour. 

Pinch of salt. 1 cup chopped seeded raisins. 

1 cup light brown sugar. 1 teaspoon cinnamon. 

1 teaspoon baking powder. 1-2 teaspoon nutmeg. 

Milk enough to stir. 1-2 teaspoon lemon extract. 

Steam three hours and serve with sauce. 

SUET PUDDING— Mrs. Franz G. Lundberg. 

1 cup chopped suet. 1 egg- 

1 cup currants. 2 teaspoons baking powder. 

1 cup sweet milk. 2 cups flour. 

Pinch of salt. 

Steam two hours. Eat currant jelly or pudding sauce on 
this. 

60 



FRUIT PUDDING— Mila Parke. 

1 egg. Baking power. 

1-2 cup sugar. Flour to make batter, as 

1-3 cup butter. thick as pancake batter. 

3-4 cup sweet milk. 

Put a little fruit in bottom of cup, pour little batter over it, 
and place in steamer. 

Serve with cream and sugar. 

FRUIT PUDDING— Mrs. Ernest G. Clark. 

1 cup chopped suet. 1 cup currants. 

1 cup molasses. 1 cup chopped apples. 

1-2 cup sweet milk. 2 cups flour. 

1 cup rolled cracker crumbs. 1 teaspoon soda. 

1 cup raisins. 

Steam 3 1-2 hours. To be served hot with liquid sauce. 
Will keep indefinitely. 

GOOD BATTER PUDDING— Mrs. V. H. Lundberg. 

1 pint canned peaches. 1 tablespoon butter. 

1 cup sugar. 3 tablespoons milk. 

1 cup flour. 1 teaspoon baking powder 
3 eggs, beaten light. Pinch of salt. 

Put peaches through a colander and place in bottom of a but- 
tered baking dish. Mix batter in the order given and pour 
over the peaches. Bake in a hot oven until golden brown, then 
turn on a plate and serve with whipped cream or a sour sauce. 

PLUM PUDDING— Mrs. Sarah Hinds. 

2 pints raisins. 1 pint milk. 

1 pint currants. 1 teaspoon cinnamon. 

1 pint chopped suet. 1 teaspoon cloves. 

1 pint bread crumbs (rolled 1 teaspoon salt. 

fine). 1 nutmeg. 

1 pint lemon peel. 8 eggs. 

1 pint orange peel. 1 tablespoon baking powder. 

1 pint citron. 1 pint flour. 
1 pint sugar. 

Steam from eight to ten hours. Will keep a year. 

VEGETABLE PLUM PUDDING— Edith Hull Riddell. 
1 pound each of carrots, cur- 4 oz. candied lemon peel. 

rants, raisins, potatoes, i w ; ne glass brandy. 

suet, sugar, flour, En- Q ,, 

glish walnuts (if d e - baa - 

sired). 
Boil potatoes and carrots until done, mash. The suet, sugar 
and flour are mixed together, then well mixed with the pulp, 
then add two eggs well beaten, then add currants, raisins, nuts, 
lemon peel, brandy and a little nutmeg. This will require four 
hours steaming. Steam in baking powder cans. Steam can 
half an hour before serving. Serve with hard butter sauce. 

61 



CHRISTMAS PLUM PUDDING— Mrs. F. J. Flusch. 



1 pound butter. 

2 1-2 pounds flour. 

1 pound suet free from 

strings and chopped fine- 

2 pounds raisins, chopped 

and dredged with flour. 
2 pounds currants. 



1-4 



pound 
fine. 



citron, shredded 



1 pound sugar. 

4 eggs, whites and yolks. 

beaten separately. 
1 pound bread crumbs, milk 

enough to wet. 

1 cup brandy. 
1-2 oz. cloves. 
1-2 oz. mace. 

2 grated nutmegs. 



Cream butter, sugar and beaten yolks of eggs. Add the milk, 
then flour alternately with the beaten whites, then the brandy 
and spice, lastly the fruit well dredged with flour, mix all to- 
gether. Wring out pudding cloth in hot water, flour well in- 
side, pour in the mixture and boil five hours. 

PLUM PUDDING— Mrs. E. S. Davidson. 



1 egg. Beat well and add: 

1 cup sweet milk. 

1 cup chopped suet. 

1 1-2 cups chopped raisins. 

1-2 cup sugar. 

1-2 cup flour. 

Steam three hours. 
Hard sauce: 
1-2 cup butter. 
1 egg, 



1 full cup bread crumbs. 

1 tablespoon molasses. 

1 teaspoon cinnamon. 

1-2 teaspoon soda dissolved 

in a little warm water. 
Salt. 



1 cup pulverized sugar. 
3 tablespoons milk. 



Cream well, sugar and butter, add yolk of egg, vanilla, and 
the milk drop by drop. Beat white of an egg and add last. 

CHERRY PUDDING— Mrs. Newell D. Gilbert. 



1 tablespoon melted butter. 

2 tablespoons sugar. 
1 egg. 

1 cup milk. 

Steam one hour; make a 
cherry juice. 



2 cups flour. 

2 teaspoons baking powder. 

1 cup canned cherries. 

sweet sauce and add one cup 



PUDDING SAUCE— Mrs. E. J. Wiswall. 

1 cup butter. Yolk 1 egg. 

1 pint brown sugar. 1-2 pint bottled grape juice. 

Cream butter and sugar, add the beaten yolk of an egg, 
Simmer for a few moments, stirring constantly. When near 
boiling add grape juice and let come to a boil. Grate a little 
nutmeg over the surface and serve. 

PUDDING SAUCE— Florence Z. Duncan. 

Whites of 2 eggs, beaten Yolks of 2 eggs, beaten. 

stiff. 1-3 cup sugar. 

1-3 cup sugar. 
Beat well. 

Beat the two mixtures together and flavor with vanilla. To 
be made just before using. This is especially nice for fruit 
pudding, suet pudding and cottage pudding. 

62 



HARD SAUCE FOR PLUM PUDDING— Mrs. S. E. Bradt. 

1-4 cup butter. 1 teaspoon vanilla. 

1 cup powdered sugar. Whites 2 eggs. 

Beat the butter to a cream, add gradually the sugar and beat 
until very light. Add whites one at a time. Beat thorough- 
ly. Heap on a plate and sprinkle with nutmeg. 

HARD SAUCE FOR PUDDINGS. 

Cream: — >')< - )<S> 

4 tablespoons butter. 1 tablespoon brandy. 

1 cup powdered sugar. 1-2 cup whipped cream. 

1 teaspoon vanilla. 
Serve very cold. 

CUSTARD SAUCE FOR PUDDINGS— Mila Parke 

2 cups hot milk. 1-2 teaspoon butter. 

3 egg yolks slightly beaten. Dash of salt. 

1-4 cup sugar. Grating of nutmeg. 

Cook in double boiler until spoon is coated, stirring con- 
stantly. Beat the whites of eggs stiff, flavor with vanilla and 
beat well with the above mixture. 

BRANDY SAUCE— Mrs. John Taylor. 

1 cup powdered sugar. 1-4 cup butter. 

2 eggs. 2 tablespoons brandy (Cog- 
1-2 cup thin cream. nac). 

Cream butter, add gradually the sugar, then the beaten yolks 
of eggs and cream. Cook over hot water until thick as cust- 
ard and pour on the well beaten whites of eggs, adding brandy 
last. 

ORANGE SAUCE FOR PUDDING— Mrs. E. W. Baldwin. 

2 tablespoons butter. 3 tablespoons sugar. 

3 eggs (yolks). 1-4 cup orange juice. 

4 tablespoons cream. 

Cream butter, add egg yolks, one at a time, then cream and 
sugar. Boil until thick. Add orange juice and grated rind of 
one orange. Serve pudding and sauce hot. 

CARAMEL PUDDING SAUCE— Mrs. E. W. Deming. 

Butter size of an egg. 1 heaping tablespoon flour. 

2 cups brown sugar. Flavor with vanilla. 

1 cup water. 

Boil until smooth. 



63 



FROZEN DAINTIES 



SHERBET— Mrs. W. G. Earl. 
Juice 2 oranges. 6 cups milk. 

Juice 4 lemons. 3 cups sugar. 

1 cup cream. Whites of 3 eggs. 

Put all together and freeze. 

THREE OF A KIND SHERBET— Mrs. G. W. Baldwin. 

3 bananas. 3 lemons. 

3 oranges. 3 cups sugar. 

1-2 box gelatine. ~*~ 

Soak gelatine in one of the cups of water, rub this all 

through colander. One can add one catn shredded pineapple 
to above and freeze. Pack for two or three hours before us- 
ing. 

PINEAPPLE SHERBET— Mrs. R. D. Hunt. 

1 pint chopped pineapple. 1 lemon. 

1 pint water. 1 pint sugar. 

1 tablespoon gelatine. 

Dissolve the gelatine in half a cup of cold water, add sugar 
and juice of lemon to rest of the water. Heat, then add dis- 
solved gelatine and strain, add pineapple and freeze. 

VELVET SHERBET— Mrs. A. W. Fisk. 

6 lemons. 4 cups sugar. 

2 oranges. 2 quarts milk. 

Mix fruit juice and sugar and add milk. When just ready 
to freeze, pineapple may be added. 

ORANGE ICE— Anna Glidden. 

2 cups sugar. 4 cups water. 

Boil 20 minutes in covered dish. 
Juice of six oranges. Juice of 2 lemons. 

Mix and freeze the above. When partly frozen add: 
2 eggs well beaten. 2 tablespoons sugar. 

Will serve 15 people. 

MINT SHERBET— Mrs. A. W. Fisk. 

Boil together one quart water and half pound sugar for rive 
minutes. Remove leaves from ten good-sized stalks of mint. 
Wash carefully, chop fine, then pound to a pulp. Work this 
gradually into the hot syrup, let stand until cool, strain, add 
juice of two lemons, freeze and serve with meat course. 

64 



MINT SHERBET TO SERVE WITH LAMB— Frances Richards. 

Steep a fresh bunch of mint in warm water until the flavor 
is extracted. Boil a quart of water with three cups of sugar 
for ten minutes. Strain and add the juice of two oranges, one 
lemon and the strained mint flavoring. Color green with fruit 
coloring. Freeze hard and serve in glasses with decorations of 
candied mint or small bunches of mint leaves. 

CARAMEL ICE CREAM— Agnes M. Cole. 

1 1-2 quarts milk. 2 eggs. 

1-4 cup flour. 1-2 cup sugar. 

Make a custard by heating milk and adding, when hot, flour 
dissolved in cup of milk, eggs and sugar. When it boils, add 
the following caramgk one cup brown sugar stirred in a frying 
pan until it melts and begins to smoke. 

Add immediately to the hot custard, stirring it in slowly but 
stirring hard. Strain through colander. Cool, add vanilla 
and freeze. This is better made with less milk and with cream 
added at the end. 

CARAMEL ICE CREAM— Mrs. Fred Smith. 

1 pint milk. 1-2 cup flour. 

1 cup sugar. 1 quart whipped cream. 

2 eggs. Flavoring. 

Cook milk, sugar, eggs and flour in double boiler. Then 
caramel one cup sugar by dissolving it slowly in hot skillet and 
add to it. When cool add whipped cream and flavoring. 
Freeze. 

CARAMEL CREAM— Mrs. Charles Gurler. 

1 pint milk. 2 eggs. 

1 cup sugar. 1-2 scant cup flour. 

Beat sugar, flour, egg and stir into boiling milk which has 
been previously put over fire in double boiler. Put on a sec- 
ond cup of sugar in a frying pan and stir over fire until a light 
brown and a liquid. Pour into boiling mixture and cook all 
20 minutes; stir often. When cold add one quart of cream 
and freeze. 

MAPLE ICE CREAM— Mrs. J. V. Mennis. 

1 cup maple syrup. 1 pint cream. 
4 eggs. 

Mix beaten yolks of eggs with maple syrup, and cook until it 
boils, stirring constantly. Strain through a fine sieve, and 
cool. Add stiffly beaten whites of eggs to whipped cream. 
Whip syrup until light, add cream and egg mixture and freeze. 

MAPLE MOUSSE— Mrs. Fred Smith. 

6 eggs. 1 quart cream. 

2 cups maple syrup. 

Beat yolks of eggs 10 minutes, add syrup and cook in double 
boiler 20 minutes. 

Whip cream, whites of eggs and add to the above when cold 
and freeze. 

65 



MAPLE MOUSSE— Ginevra T. Shipman. 

1 cup maple syrup. 1 pint cream (whipped stiff). 

4 eggs. 1 cup milk. 

Take the well beaten yolks of eggs, add syrup and boil until 
egg is cooked well. 

Add cream and the well beaten whites of eggs, all the while 
folding in slowly not beating, add milk. 

Pour in freezer, and pack and leave for 4 hours or more. 

STRAWBERRY MOUSSE— Mrs. Stoddard Anderson. 

1 quart thin cream. 2 tablespoons cold water. 

1 box strawberries. 3 tablespoons hot water. 

1 1-4 tablespoons granulated 1 cup sugar, 
gelatine. 

Wash and hull berries, sprinkle with sugar, and let stand 1 
hour; mash and rub through a fine sieve; add gelatine soaked 
in cold water, and dissolved in boiling water. 

Set in pan of ice water and stir until it begins to thicken; 
then fold in whipped cream, put in mould cases, pack in salt 
and ice, and let stand three to six hours. 

FROZEN BANANA— Mrs. D. D. Brown. 

9 ripe soft bananas. Juice of three oranges. 

1 pint sugar. Whites of 3 eggs. 

1 pint water. 1 pint whipped cream. 

Mash bananas. Boil sugar and water. When cool add 
orange juice and the beaten whites of eggs. Mix with bananas; 
freeze till it begins to grow thick; add whipped cream and 
freeze five minutes or longer if necessary. 

CANTALOUPE A LA MODE— Margaret E. Ahern. 

Scrub the rough surface of cantaloupe until clean and pack 
in ice. When thoroughly chilled, cut in half, remove seeds and 
pack center with vanilla ice cream. Put two or three mar- 
achino cherries on top and serve on individual plate, with doily 
under each and a nasturtium and leaf at the side. 

FROZEN CUSTARD— Mrs. Fred Smith. 

1 quart milk. 1 tablespoon cornstarch. 

4 eggs or yolks. 1-2 pint cream. 

1 heaping cup of sugar. Almonds and raisins or fruit 
Cook in double boiler and when cold add cream and fruit. 

Freeze. 

PINEAPPLE ICE— Beatrice Gurler. 

2 quarts water. 3 cups sugar. 

7 lemons. 2 eggs (whites). 

1 can shredded pineapple. 

Mix and freeze until mushy, then add whites of eggs beat- 
en with 1-2 cup sugar. 

FROZEN APRICOTS— Mrs. Thomas C. Olsen. 
1 can or 1-2 doz. apricots. 1 quart water. 

1 generous pint sugar. 1 pint whipped cream. 

Cut the apricots in small pieces, add sugar and water and 
freeze. When nearly frozen add whipped cream. 

66 



BOSTON— Mrs. J. E. Farmer. 

3-4 cup sugar. 1 pint cream 

2 eggs. Macaroons. 

Dissolve sugar in water and boil until it threads, then pour 
over the beaten whites of eggs and beat as for boiled frosting. 

When cold, fold in the beaten yolks and the cream, whipped. 

Line a mold with crushed macaroons, pour in mixture and 
cover with a layer of macaroon crumbs. 

Set out of doors to freeze in winter, or pack in ice four hours 
in summer. 

Serves eight people. 

Nabisco wafers may be used in place of macaroons if pre- 
ferred. 

APRICOT ICE— Mrs. G. W. Baldwin. 

6 oranges. 1 quart water, either hot or 

6 lemons. cold. 

1 can apricots. 4 cups granulated sugar. 

Rub the pulp of the fruit through a fine sieve or colander, 
add the juice, sugar and water. Stir until dissolved. If 1-2 cup 
of gelatine is soaked in the water it will keep ice up better 
when served. 

PINEAPPLE ICE— Hattie Whittemore. 

1 can sliced pineapple 3 cups sugar, 

chopped. 2 lemons (juice). 

1 quart water. 6 eggs (whites). 

Mix well together and when it begins to freeze add the stiffly 
beaten whites of six eggs. Finish freezing. 

FROZEN PUDDING— Mrs. G. W. Baldwin. 

A generous pint milk. 2 tablespoons gelatine. 

2 cups sugar. 3 pints cream. 

1-2 scant cup flour. 1-2 pound candied cherries. 

2 eggs. 6 tablespoons sherry wine. 

Let the milk come to a boil, beat the flour, 1 cup of sugar and 
eggs together, stir into the boiling milk, then add gelatine which 
has been soaked in cold water and cook. Add the other cup of 
sugar to cream and whip, add to the above mixture when cool, 
just before freezing wine over cherries which have been cut up, 
and stir into other ingredients and freeze hard enough to hold 
up fruit. 

FROZEN PUDDING— Mrs. Charles Gurler. 

1 cup nut meats, English 1 quart milk, 
walnuts, pecans, al- 4 eggs, 

monds, pistachio nuts 2 cups sugar, 

(broken). 1 teaspoon vanilla. 

Put milk on in double boiler. Beat eggs and suerar and add to 
milk. Cook until it thickens. Add nuts immediately and when 
cold add vanilla, 1-2 cup of wine, 1-2 cup of candied fruits (cut 
fitae), 1 quart cream and freeze. Will serve 20 people. 

67 



FROZEN PUDDING— Nettie M. Flinn. 

1 quart milk. 1-4 pound nuts. 

1 cup sugar. 1-4 pound figs. 

3 eggs. 1 teaspoon vanilla. 

Heat milk, add eggs and sugar beaten together. 

Cook to a custard; add nuts, figs and vanilla. Freeze. 



CAKES 



SIX EGG ANGEL CAKE— Mrs. Heermans. 

1 teaspoon cream of tartar. Pinch of salt. 
1-2 cup flour. 6 eggs (whites). 

3-4 cup sugar. 1-2 teaspoon vanilla. 

Sift flour and cream of tartar, mixed, five times, and sift 
sugar twice. Add pinch of salt to the whites of eggs. Whip 
very stiff, then add sugar gradually. Add flour and lastly the 
vanilla. Bake in a moderate oven 30 minutes. 



vNGEL CAKE— Mrs. T. Duggan. 



Measure 1 cup pastry flour and sift, measure again, take just 
even cup. 

Measure 1 1-2 cups granulated sugar, sift, measure again 
an even 1 1-2 cups. Then put flour and sugar together with 
1-4 teaspoon baking powder and sift 8 or 10 times, then set 
aside. In a large bowl, break whites 12 eggs, add pinch salt 
and beat with a large flat beater, and when about half beaten 
add 1 teaspoon cream of tartar, then beat again until very stiff, 
then sift in a little by little the flour and sugar, add 1 teaspoon 
vanilla and lemon extract, turn into an ungreased tin and bake 
for about 40 minutes. Heat must be moderate until cake has 
raised and slightly brown, then increase heat not too much. As 
soon as it falls a little, take it out of oven and invert tin at 
once, let it hang until cool. 

ANGEL CAKE— Mrs. Charles Powell. 

8 eggs (whites). 3-4 cup flour. 

1 teaspoon cream of tartar. 1-4 teaspoon salt. 

1 cup sugar. 3-4 teaspoon vanilla. 

Beat whites of eggs, add cream of tartar; continue beating. 
Add sugar gradually. Fold in flour, mixed with salt and sifted 
four times. Add vanilla, and bake 45 minutes. 

ANGEL FOOD CAKE— Alma Peterson. 

Whites 9 eggs. 1 1-4 cup sugar. 

1-4 teaspoon salt. 1 cup flour. 

1-2 teaspoon cream tartar. 3-4 teaspoon vanilla. 

Put salt in eggs and beat ten minutes. Add cream of tartar. 
Continue to beat until bowl can be inverted and the eggs not 
run out. Sift flour and sugar five times and mix together. Add 
gradually to eggs. Flavor and bake 35 or 40 minutes. 

69 



ANGEL FOOD CAKE — A Housekeeper. 

Whites 11 eggs. 1 level teaspoon cream of 

1 1-2 cups sugar. tartar. 

1 cup flour. Flavor. 

Beat eggs until very light. Continue to beat, adding other 
ingredients slowly. Bake 35 or 40 minutes. 

GOLD CAKE — Mrs. Colfax Schuyler. 

1 cup sugar. 2 teaspoons baking powder. 
1-2 cup butter (scant). 5 yolks of eggs well beaten. 
1-2 cup milk. and added last. 

2 cup flour. 

GOLD CAKE— Emma N. Read. 

Yolks of 8 eggs. 2 1-2 cups flour. 

1 1-4 cups granulated sugar. 2 heaping teaspoons baking 

3-4 cup butter. powder. 

3-4 cup water. 1-2 teaspoon lemon extract. 

Sift flour once, then measure, add baking powder and sift 
three times; cream butter and sugar thoroughly; beat yolks to 
a stiff froth; add this to creamed butter and sugar, and stir 
thoroughly through; add flavor, add water, then flour and stir 
very hard. Put im a slow oven at once; will bake in 30 or 
40 minutes. Invert immediately after it is taken from oven; let 
hang until cold. 

This can be used as layers with any kind of filling desired. 

SUNSHINE CAKE— Mrs. M. A. L. Olsen. 
Whites of 7 eggs. Scant 1-3 teaspoon of cream 

Yolks of 5 eggs. of tartar. 

1 1-4 cups granulated su- Pinch of salt added to 
gar. whites of eggs before 

1 cup of flour. whipping. 

Flavor to taste. 
Sift, measure aJnd set aside flour and sugar ; separate the eggs 
putting the whites in mixing bowl and yolks in a small bowl; 
beat yolks to a very stiff froth; whip whites to foam, add 
cream tartar and whip very stiff; add sugar to the whites and 
beat in; then yolks and beat in; then flavor and beat in; then 
flour and fold lightly through. Put in moderate oven at once; 
will bake in 20 to 40 minutes. 

SPONGE CAKE — Harriet G. Whittemore. 

4 eggs. 2 teaspoons baking powder. 

2 cups sugar. 1 scant cup boiling water. 

2 cups flour. 

Beat the eggs, add the sugar and beat. Add one of the cups 
of flour and beat thoroughly, then 1-2 cup and flavoring and 
beat. Add baking powder to remaining 1-2 cup flour, adding 
to cake mixture and beating. Last add water and beat. 

SPONGE CAKE— Ginevra T. Shipman. 

3 eggs (beaten well). 1-2 cup hot water. 

1 cup granulated sugar. 1 tablespoon lemon juice. 

1 teaspoon baking powder. Flour enough for stiff batter. 

70 



SPONGE CAKE— Mrs. Franz G. Lundberg. 

5 eggs (yolks and whites 1 teaspoon baking powder. 

beaten separately). Grated rind and juice of 

1 cup sugar. half a lemon. 

1 cup flour. 

Sift and stir in flour as lightly as possible. 

Bake for about 20 minutes. 

SPONGE "ROLL JELL" — Mrs. Tom Hobbs. 

1 cup sugar. 1-2 cup boiling water. 

2 eggs. Pinch of salt. 

1 tablespoon baking powder. Flavor to taste. 
1 cup flour. 

"ONE EGG" OR "CHEAP CAKE" — Mrs. Tom Hobbs. 

1 egg. 2 cups flour. 

1 cup sugar. 1 teaspoon vanilla. 

1 tablespoon butter. 2 teaspoons baking powder. 

1 cup cold water. Salt. 

This makes either loaf, layer or cup cakes. May use spices 
in place of extract. Also makes nice cup cakes by using grated 
rind of 1-2 orange. 

WHITE CAKE — Mrs. C. B. Broughton. 

1 cup sugar. 1 teaspoon soda. 

1-2 cup lard. 2 cups flour. 

1 cup milk. 3 eggs (whites.) 

2 teaspoons cream of tartar. Teaspoon lemon. 

Add the cream of tartar to flour, add soda to milk, last of all 
add beaten whites of three eggs. Flavor. Add chopped nut 
meats for loaf cake. 

WHITE CAKE— Mrs. Frank Tadd. 

2 cups sugar. 3 cups flour. 

1-2 cup butter. 2 teaspoons baking powder. 

1 cup sweet milk. Whites of 5 eggs. 

Cream butter and sugar together; mix baking powder with 
flour. Add the beaten whites of eggs last. 

Bake slowly. 

WHITE CAKE— Mrs. B. C. Knodle. 

1 1-2 cup sugar. 2 teaspoons vanilla. 

3 teaspoons baking powder. 3 cups flour. 

1 1-2 cup of butter. Whites 4 eggs. 

1 cup cold water. 

FRENCH CAKE— Mrs. B. C. Knodle. 

2 cups flour. 1 egg. 

1 cup sugar. 1 cup milk. 

1 heaping teaspoon baking 3 tablespoons butter. 

powder. 

Mix together the flour, sugar and baking powder. Break egg 
into a cup and fill the cup with milk. Add butter, then milk 
and egg to dry ingredients and stir all together briskly. 

71 



FRENCH CREAM CAKE— Agnes M. Cole. 

3 eggs (beaten). Filling: 

1 cup sugar. 1 cup sweet milk. 

2 tablespoons water. 1-2 cup sugar. 

1 1-4 cups flour. 1 tablespoon cornstarch. 

1 teaspoon baking powder. 1 egg (beaten). 
Flavor. 1-2 cup butter. 

Boil sugar and milk, add cornstarch beaten with a little milk, 
and a beaten egg. Also the butter. Boil thick. 

WHITE CAKE— Mrs. C. F. Smith. 

Put the whites of two eggs in a measure cup, add enough 
butter to make it half full, then milk enough to fill. Turn into 
bowl and add: 

1 cup sugar. 2 teaspoons baking powder. 

1 1-2 cups flour. 1-C teaspoon lemon and vanilla. 

Beat hard for five minutes. Makes a loaf. 

LOAF CAKE— Mrs. Allen Tyler. 

1-2 cup of butter. 11-2 cups of flour. 

1 cup of granulated sugar. 1 1-2 teaspoons baking powder. 

3 eggs. 1 teaspoon of vanilla. 
1-2 cup lukewarm water. 1-2 teaspoon of salt. 

Bake in a moderate oven. 

WHITE COCOANUT CAKE— Mabel Crego. 

Whites of 4 eggs (beaten 1 cup of sweet milk. 

stiff). 3 teaspoons baking powder. 

1 1-2 cups sugar. 2 cups flour. 

1-2 cup butter. 

Bake in layers or a loaf. 
Filling: ' "" ] ' " TH 

1 cup granulated sugar. 1-2 cup water. 

Boil until a thread is formed. Whites of 2 eggs, beaten stiff. 

Pour the syrup over the eggs slowly, beating constantly. 
Continue to beat until thickened. Spread on cake and sprinkle 
cocoanut between layers and on top. 

COCOANUT CAKE — Mrs. James Bjorkman. 

2 cups sugar. 3 cups flour. 

2-3 cup butter. 2 teaspoons baking powder. 

3-4 cup milk. Whites 7 eggs. 

Filling : 

2 cups sugar. Vanilla. 

Whites 3 eggs. Cocoanut. 

Add enough hot water to dissolve sugar, boil the sugar and 
water without stirring until when taken up the syrup will 
thread from the spoon. When it is nearly at that point, beat 
the whites of eggs until frothy, add the boiling syrup, beating 
all the time. Flavor and beat until cool enough to spread on 
cake, sprinkle thickly with cocoanut. 

72 



ICE CREAM CAKE— Mrs. Frank Tadd. 

1 cup sugar. 1 teaspoon baking powder. 

1-2 cup butter. Whites of 3 eggs. 

1 1-2 cups flour. 1 teaspoon vanilla. 
1-2 cup sweet milk. 

COCOANUT AND CHOCOLATE CAKE— Mrs. E. Horn. 

1 cup butter. 2 cups cocoanut. 

2 cups brown sugar 1 teaspoon soda (in flour). 

1 cup sour milk. 5 eggs. 

2 cups flour. Vanilla to flavor. 
1-2 cake melted chocolate. 

Beat butter and sugar to cream, add beaten yolks of eggs 
and melted chocolate. Put cocoanut in flour and stir beaten 
whites in last. Use chocolate frosting. 

CHOCOLATE LAYER CAKE— Mrs. H. George Osterberg. 

1 cup butter. Filling: 

2 cups sugar. 1 cup milk. 

4 eggs. 2 cups sugar. 

1 cup milk. 1-4 square chocolate. 

3 cups flour. Vanilla. 

2 teaspoons baking powder. 

Boil milk and sugar until they thread, then add melted choco- 
late and flavor. 

CHOCOLATE CAKE — Mrs. G. T. Ragsdale. 

3-4 cup sugar. 2 1-3 cups flour. 

4 tablespoons butter. 2 teaspoons baking powder. 
2 eggs. Flavoring. 

1 cup milk. 

UNCOOKED CHOCOLATE FROSTING— Mrs. G. T. Ragsdale. 

1 square chocolate. Cream flavor. 

1 1-2 cups pulverized sugar. 
1_ egg. 

"" Melt chocolate ; add sugar, well beaten egg and enough cream 
for the desired consistency. Flavor with lemon extract or van- 
illa or both. Beat well. 

CHOCOLATE FROSTING— Mrs. Colfax Schuyler, Boston Cook- 
ing School Magazine. 

1 cup sugar. Vanilla. 

1-2 oz. chocolate. White of an egg. 

1-4 cup water. 

Put sugar, chocolate and water over fire. Stir until choco- 
late is dissolved without letting syrup boil. Then cover and let 
boil two or three minutes, then remove cover, and let cook until 
the mixture tested in cold water forms a soft ball. Then pour 
in a fine stream onto the beaten white of an egg beaten until 
nearly dry. Flavor with vanilla and beat until cool. 

73 



BURNT SUGAR CAKE— Mrs. D. E. Moon. 

1-2 cup butter. 1 1-2 cups sugar. 

Beat to a cream. 
Yelks of 2 eggs. 2 cups flour. 

1 cup water. 

Beat this mixture five minutes, then add: 

3 teaspoons caramel syrup. Whites of 2 eggs, well beaten. 
1 teaspoon vanilla. 2 teaspoons baking powder. 
Caramel syrup : 

1 cup sugar cooked until 1 cup boiling water and cook 
brown and smokes, add until like syrup. 

This will keep for weeks. 

ENGLISH WALNUT CAKE— Mrs. Charles E. Bradt. 

1 cv* sugar. 2 cups flour. 

1-2 cup butter. 2 teaspoons baking powder. 

2 eggs. 1-2 cup chopped English wal- 
1-2 cup water. nuts. 

Cream together sugar and butter, add eggs and water, then 
the flour and baking powder, after being sifted together three 
times. Add nuts last. 

NUT CAKE — Mrs Colfax Schuyler, Boston Cooking School Maga- 
zine. 

1-2 cup butter. 2 teaspoons baking powder. 

1 1-2 cup sugar. 1 cup nut meats (cut fine). 
3-4 cup miik. Whites 4 eggs beaten dry. 

2 cups flour. 

Beat butter to a cream. Gradually beat in sugar, then alter- 
nately add milk and flour sifted with baking powder. Add 
nut meats and eggs. Beat vigorously. Bake in a sheet in a 
shallow pan between 30 and 40 minutes. When cold, cover the 
inverted cake with chocolate frosting and finish with halves of 
nut meats. 

ENGLISH WALNUT CAKE— Mrs. J. F. Newsham. 

1 cup sugar. 1 1-2 teaspoon baking powder. 

1-2 cup butter. Whites of 4 esrgs. 

1-2 cup milk. 1 cup chopped nut meats. 

1 1-2 cups flour. 

Bake in square tin, cover with white frosting and place a 
whole nut meat on each square. 

WHITE CAKE— Mrs. F. G Anderson. 

1 1-2 cups sugar. 2 1-2 cups flour. 

1-2 cup butter. Whites of 4 eeres. 

1 1-2 cups milk. 2 teaspoons baking powder. 

BUTTER MILK CAKE— Mrs. Frank Wright. 

2 cups sugar. 2 cups raisins. 

1-2 cup butter. 1 teaspoon soda (very full). 

2 cups new buttermilk. Spice to taste. 

4 cups flour. 

74 



CAKE WITH NOVELTY FROSTING— Mrs. V. H. Lundberg. 

Whites 4 eggs, or whole eggs. 3 teaspoons baking powder sift- 

1 1-2 cups sugar. ed in 

1-2 cup butter. 2 1-4 cups flour. 

1 cup sweet milk. 

Work butter and egg to a cream, add milk, then flour and 
well beaten eggs last, after which give whole mixture a vigorous 
beating. Bake in three layers. 
Filling: 

1 cup English walnuts. 1 cup butter. 

2 cups powdered sugar. Sweet cream. 

Cream butter and sugar, add nuts and thin with cream to a 
consistency to spread well. Flavor with vanilla. 

Use this on two layers and sprinkle more nuts on the top 
layer or spread that with plain frosting and place halves of 
English walnuts on it. 

ROCHESTER WHITE CAKE— Mrs. E. W. Baldwin. 

1 cup of sugar. 2 eggs (whites). 

1 1-2 cup flour. Butter. 

1 teaspoon baking powder. Sweet milk. 

Sift flour and baking powder together. Put the whites of 
eggs into a measuring cup, fill half full with very soft butter 
and then fill up with sweet milk. Pour over contents of mix- 
ing bowl and beat five minutes. 

Flavor to taste. 

WHITE CAKE— Mrs. W. C. Glidden. 

1 cup of sugar. 2 teaspoons baking powder. 

1 cup milk. 2 cups flour. 

2 eggs. Salt. 



eggs. 

tablespoon butter. 



CREAM CAKES — Mrs. H. George Osterberg. 

1-2 cup butter. 1 cup flour. 

1 cup boiling water. 4 eggs. 

Put butter and water in a sauce pan and place over the fire, 
As soon as the boiling point is reached, add flour, once sifted, 
stir very fast and remove from the fire as soon as mixed; add 
unbeaten eggs one at a time , and beat mixture thoroughly 
between the addition of each egg. 

Drop by spoonsful on a buttered sheet, about 1 1-2 inches 
apart, shaping with the handle of a spoon as nearly circular 
as possible, having the mixture slightly piled in the center. 
Bake in a rather quick oven for 35 minutes, reducing heat after 
the first ten minutes. 

This recipe makes eighteen cakes. 

Cream filling: 
1-8 cup sugar. 2 eggs. 

1-3 cup flour. 2 cups scalded milk. 

1-8 teaspoon salt. 1-2 teaspoon lemon extract. 

Mix sugar, flour and salt, add eggs, slightly beaten and when 
thoroughly mixed, pour on gradually, while stirring constantly, 
the scalded milk. Cook fifteen minutes in a double boiler, stir- 
ring constantly until thickened. Cool and flavor, cut the top off 
the cream cakes and fill with the filling. 

75 



SOUR CREAM CAKE— Mrs. Frank Wright. 

1 cup sugar. 1-2 teaspoon soda (scant). 

1 1-2 cups flour. 1-2 teaspoon vanilla. 

Break an egg in a cup and fill with sour cream. 

APPLE SAUCE CAKE— Mrs. William Bagg. 

1 1-2 cups sugar. 2 cups flour. 

1-2 cup butter. 2 teaspoons soda. 

1 1-2 cups unsweetened apple 1 teaspoon cinnamon. 

sauce. 1-4 teaspoon cloves. 

1 cup currants. 1-4 teaspoon nutmeg. 

1 cup raisins. 

Put soda in hot apple sauce, not hot enough to scald. Pour 
into the mixed sugar and butter. Add flour and fruit and bake 
3-4 hours. 

Keep in dry place. 

DUTCH APPLE CAKE— Mrs. T. Duggan. 

2 cups flour. 1 teaspoon salt. 
2 teaspoons baking powder. 1-2 cup sugar. 

Sift all these three or four times together in a bowl. Have 
ready 1-4 cup melted lard or butter. 
1 cup milk or water. 2 eggs. 

Stir dry ingredients in and mix smooth, spread in a well but- 
tered pan. Pare 5 apples, cut in eighths. Press in dough, 
sprinkle top with cinnamon and sugar. Bake in slow oven at 
first till raised then increase heat. Serve with sweetened 
cream. 

MAHOGANY CAKE— Verna M. Newsham. 

1 cup sugar. 1 teaspoon soda. 
1-2 cup butter. 2 1-2 cups flour. 

2 evgs. Vanilla. 

2-3 cup sweet milk. 1 teaspoon baking powder. 

Add 1-2 cup grated chocolate, melt after measuring. Sift 
flour and baking powder together. Bake in two layers. Put 
together with white frosting. 

CHOCOLATE LOAF CAKE— Nora B. Ney. 

1 cup sugar. 1 cup sour milk. 

2 tablespoons cocoa. 1 1-4 cups flour. 
Yolk of 1 egg. 1 teaspoon soda. 
4 tablespoons butter. Vanilla to flavor. 

DEVIL'S FOOD CAKE— Blanche I. Hackett, Lake City. 

Not quite 2 squares chocolate. 2 yolks eggs. 
1-2 cup light brown sugar. 1-2 cup milk. 
1-2 cun milk. 1 1-2 cups flour. 

Cook until thick. 1 teaspoon vanilla. 

1 cup light brown sugar. 1 teaspoon soda. 

1-2 cup butter. 

Cream together the sugar and butter, then add eggs, milk, 
soda mixed with flour and vanilla, also the cooked part. 

Fold in lastly the beaten whites of 2 eggs. 

76 



DEVIL'S FOOD CAKE — Mrs. H. W. Fay. 

1 cup light brown sugar. 1-2 cup sweet milk. 
1 cup grated chocolate. 

Put this into a pan and cook until dissolved, then set it to 
cool. 

1 cup brown sugar. 1-2 cup sweet milk. 
1-2 cup butter. 1 teaspoon soda. 
Yolks of 3 eggs. 2 cups flour. 

Stir the first part into the second. Bake in layers and put 
together with frosting made with pulverized sugar and cream 
and flavor with vanilla. 

CHOCOLATE CAKE — Elinor Burke, Batavia, Illinois. 

2 tablespoons butter. 1 1-4 cups flour. 

1 cup sugar. 1-2 teaspoon vanilla. 

1 egg. 1 level teaspoon baking powder. 

1 square chocolate (melted). 
Bake in a moderate oven. 

DEVIL CAKE— Mrs. Henry Smith. 

2 cups brown sugar. 1 cup sweet milk. 
1-2 cup lard or butter. 1 teaspoon soda. 

2 eggs, well beaten. 1-3 cake melted chocolate. 

Flavor to taste. 
Flour enough to make right consistency. 

DEVIL'S FOOD CAKE— Mrs. Tom Olsen. 

Put on stove: 2-3 cup sweet milk. 

1 cup brown sugar. 1-4 cake chocolate. 

Boil until thick and when cool add to the following: 
1-2 cup white sugar. 2 eggs, whites beaten separ- 

1-2 cup butter. rately. 

Added last: 
2-3 cup sour milk. 1 teaspoon soda. 

1 1-4 cups sifted flour. Added last. 
Frost with marshmallow frosting. 

MARSH MALLOW FROSTING— Inez S. Olson. 

2 cups sugar. 1-8 teaspoon cream of tartar. 
1-2 cup cold water. 9 marshmallows. 

Whites 2 eggs. 

Boil sugar and water until it is as thick as honey. Add 
7 teaspoons of this syrup to the beaten eggs and beat a little. 
Add the remainder, after it has boiled until it threads. Then 
add marshmallows one by one. 

If marshmallows are not perfectly fresh place in oven for a 
few minutes. 

CHOCOLATE DROP CAKES— Harriet Colburn McConaughey. 

1 cup sugar. 3 squares chocolate (grated). 

3-4 cup melted butter. 1-2 cup milk. 

1 egg. 1-2 cup nuts and raisins. 

1 1-2 cups flour. Vanilla. 

3-4 teaspoon soda. 

77 



DARK CAKE— Mrs. Edwin Kool. 



2 cups flour. 

1 teaspoon baking powder. 
Filling: 

2 cups pulverized sugar. 
1 tablespoon soft butter. 
Cream the above and add: 

3 heaping teaspoons coco**. 



2 cups of light brown sugar. 
1-2 cup butter. 
2 eggs, beaten. 
2 squares of baker's choco- 
late, melted. 
1-4 cup sour milk. 
1 teaspoon soda. 
1 cup boiling water. 

Hot coffee to moisten to spread well. 

SOFT GINGER BREAD— Mrs. J. V. Mennis. 
1 cup sour cream. 1 teaspoon ginger. 

1 cup molasses. Pinch of salt. 

1 egg. 1 teaspoon soda. 

1 1-2 cups flour. 

MOLASSES CAKE— Mrs. Tom Hobbs. 



2 cups sugar. 
1 cup butter. 
4 eggs. 

1 cup molasses. 

2 cuns boiling water. 
Will make two cakes. 



2 teaspoons soda. 

1 cup raisins. 

11-2 teaspoons cinnamon. 

1 teaspoon cloves. 

6 cups flour. 



SOFT GINGER CAKE— Mrs. E. S. Perry. 

1-2 cup sugar. 1-3 cup butter or drippings 



1 tablespoon ginger and cin- 
namon. 

1 egg or without, add little 
more flour. 



1-2 cup molasses. 
1-2 cup sour milk. 
1 1-2 cups flour. 

1 level teaspoon soda. 

ONE LOAF FRUIT CAKE— Mrs. Julia A. Hopkins 

1-2 cup butter. 1 1-2 cups flour. 

1-2 cup sugar. 1-4 pound citron. 

1-2 cup molasses. 1 teaspoon soda 

1-2 pound raisins, seeded and 1-2 teaspoon 
some of them chopped. spices. 

2 eggs. 

SPICE CAKE— Mrs. Edwin Kool. 



of all kinds of 



1 1-2 cup? sugar. 
3-4 cup butter. 

1 cup sour milk. 

2 cups flour. 

1 1-2 teaspoons baking pow- 
der. 

PCUP CPFAM CAKE— Mrs. L. A. Hatch. 
Break one egg in cup and fill 

" r ith sour cream. 
Add: 

1 cup sugar. 
1 1-4 cup flour. 
1 teaspoon cloves. 

B?ke in muffin tins. 



1 cup chopped raisins. 
1-2 teaspoon soda. 

2 eggt. 

1 teaspoon cinnamon. 
1 teaspoon cloves. 



1 teaspoon cinnamon. 

1 teaspoon allspice. 

1 teaspoon soda. 

1-2 teaspoon baking powder. 

1 cup chopped raisins. 



78 



FRUIT CAKE— Mrs. Allen Tyler. 

3 cups brown sugar. 1-2 pound candied lemon peel- 

1-2 cup sorghum molasses. ing. 

6 eggs, beaten separately. 4 cups sifted flour. 

1-2 cup sour milk. 1 tablespoon cinnamon. 

2 scant cups butter. 1 teaspoon cloves. 

1-2 pound citron, sliced tnin. 1 teaspoon allspice. 

1 1-2 pound raisins. 1-2 nutmeg, grated. 

1-2 pound currants. 1 teaspoon soda, in flour or 

1-2 pound candied orange peel- hot water, 
ing. 
Bake three hours in moderate oven. 

FRUIT CAKE — Mrs. George Gowery. 

2 cups caramel sugar. 2 teaspoons cinnamon. 
2 cups sour milk. 1 teaspoon allspice. 
2-3 cup butter. 1 teaspoon cloves. 

1-3 cup lard. 1 teaspoon nutmeg. 

2 cups raisins. oon soda (heaping). 

1 - ap currants. 3 cups flour. 

PORK CAKE— Mrs. George Gurler. 

1 pound fat salt pork. 1-2 pound citron (shredded). 

2 pounds seeded raisins. 1 teaspoon cloves. 

(chopped fine). 1 teaspoon cinnamon. 

1 pound English currants. 1 teaspoon nutmeg. 

2 cups brown sugar. 2 teaspoons baking powder. 
1 cup molasses. 

Chop salt pork very fine and pour over this 1 pint of boiling 
water. When cold add sugar, molasses, and spices, with flour 
enough to make the consistency of common cake mixture. Add 
fruit, well dredged with flour, last. Bake slowly. This will 
keep a long time. 

SPICE CAKE— Mrs. C. N. Pritchard. 

1 cup sugar. i cup sour milk. 

1-2 cup butter. 1 3-4 cups flour. 

1 teasnoon soda, dissolved in 2 teaspoons cinnamon. 

milk. 1 teaspoon allspice. 

3 eggs (leave white of one 1-2 teaspoon cloves. 

for irosting) . 1 teaspoon vanilla. 

SPICE CAKE— Mrs. L. M. Smith. 

2 cups sugar. 2 teaspoons b->ki>g powder. 
1 cup butter. 1 teaspoon nutmeg. 

4 eg^s. 1 tablespoon cinnamon. 

1 cup sweet milk. 1 cup raisins (chopned). 
4 cups flour (scant). 1 cup nuts (chopped 1 ). 

SPICE CAKE— Emma N. Read. 

2 eggs. 1 re° spoon cloves. 
1 cup sugar. 2 cup;, fruit. 

1 cud molasses. 1 teaspoon soda. 

1-2 cup butter. Pinch of salt. 

1 cup sour milk. 3 cups flour. 
1 teaspoon cinnamon. 

79 



SPICE CAKE— Edith Hull Riddell, Chicago, Illinois. 



1-2 tablespoon cloves. 

1 teaspoon nutmeg. 
3 cups flour. 

2 teaspoons baking powder. 
Save whites of 2 eggs for 

icing. 



1 cup brown sugar. 

1-2 cup white sugar. 

1 cup butter. 

1 cup milk. 

4 eggs. 

1 1-2 cup raisins. 

1 tablespoon cinnamon. 

SPICE CAKE— Mrs. A. W. Fisk. 
1 cup brown sugar. 
1 cup sour milk. 
1-2 scant cup lard. 
1 1-2 cups flour. 

1 teaspoon soda (in milk). 

POTATO CAKE— Eleanor Ander, Mrs. B. C. Knodle. 

2 cups sugar. 1-2 cake chocolate, grated and 
1-2 cup milk. melted in a little milk. 

1 cup butter. 2 teaspoons cinnamon. 

4 eggs. 2 teaspoons baking powder. 

1 cup mashed potatoes. 1 cup nut meats. 

1 teaspoon cloves. Pinch of salt. 
1 teaspoon nutmeg. 

SANITARIUM CAKE— Mrs. John Dunn. 



1 egg. 

1 cup fruit and nuts. 
1 teaspoon cinnamon. 
1-2 teaspoon cloves. 



1 teaspoon nutmeg. 

2 1-2 cups flour. 
Filling: 

2 eggs (whites). 

2 cups sugar. 

1-2 cup water. 

1 cup chopped raisins. 



1 1-2 cups sugar. 

1-2 cup butter. 

1 cup sour milk. 

4 eggs (yolks). 

4 tablespoons molasses. 

1 teaspoon soda. 

1 teaspoon cinnamon. 

1 teaspoon cloves. 

Boil sugar and water until it threads, then pour onto the 
well beaten whites of eggs. Add raisins and beat well. 

SPICE LAYER CAKE — Emma N. Read. 



1 egg. 

1-2 cup sugar. 
1-2 cup molasses. 
1-2 cup butter. 
1-2 cup cold water. 

EGGLESS CAKE— Mrs. C. 
1 cup brown sugar. 
1 cup sour milk. 

1 cup raisins. 

2 cups flour. 
4 level teaspoons butter. 

EGGLESS CAKE— Mrs. Tom Hobbs, Mrs. C. B. Broughton. 



1 teaspoon cinnamon. 
1 teaspoon cloves. 

1 teasooon soda. 

2 cups flour. 

F. Smith. 

1 teaspoon cinnamon. 

1 teaspoon cloves. 

1 teaspoon nutmeg. 

1 teaspoon soda. 

1 teaspoon baking power. 



1 cup sour milk. 

1 cup sugar. 

1-2 cup butter. 

1 cup raisins or currants. 

1 teaspoon cinnamon. 



2 cups flour. 
1 teaspoon nutmeg. 
1-2 teaspoon ginger. 
1-2 teaspoon cloves. 
1-2 teaspoon soda. 

80 



ROXBURY CAKES. 

Yolks 2 eggs, well beaten. 1 teaspoon cinnamon. 

Add gradually: 1-2 teaspoon cloves. 

1-2 cup sugar. Nutmeg to flavor. 

1-4 cup butter. 1 teaspoon soda. 

1-2 cup molasses. Beat in whites eggs. 

1-2 cup sour milk. 1-2 cup raisins. 

1 1-2 cups flour. 1-2 cup English walnut meats. 

QUICK GERMAN COFFEE CAKE— Mrs. W. G. Earl. 

1 cup sweet milk. 1 teaspoon butter. 

1-2 cup sugar. 1 teaspoon baking powder. 

1 egg. 

Flour to make like cake batter. Sprinkle the top before bak- 
ing with sugar, cinnamon and bits of butter. 

Nice to serve with coffee for breakfast. 

RAISED BREAD CAKE— Ginevra T. Shipman. 

3 cups bread sponge. 1 teaspoon ground cinnamon. 

3 cups granulated sugar. 1 teaspoon cloves. 

3 cups flour. 1-4 teaspoon ginger and nut- 

3 e^s-s (well beaten). meg- 

1 cup raisins (chopped and 1 teaspoon soda (dissolved in 

rolled in flour). water). 
2-3 cup shortening, lard or 

butter. 

BREAD TORTER— Mrs. Gus Kirchner. 

1-2 pound almonds, chopped 1 teaspoon cinnamon. 

fine. 1-4 teaspoon cloves. 

12 eggs. 1 1-4 cups of bread, toasted 

3-4 pound sugar. and rolled fine. 

1 lemon rind and juice. 1 glass of wine, mixed with 

bread. 
Mix yolks of eggs with sugar, then add nuts, bread, and 
whites of eggs beaten stiff. 

This can be baked in 2 large layers with any filling. 

MARGUERITES— Clara Heermans. 

3 eggs (whites). 1 box Saratoga wafers. 

1 cup granulated sugar. Peanuts (5 cents), chopped. 
Beat eggs dry, and sugar and peanuts. Cut in with a knife 

and mix quickly, but do not beat. Spread on wafers and bake 
in moderate oven. 

CAKE FILLING— Mrs. Kaesser. 

2 cups pulverized sugar. 6 teaspoons melted chocolate. 

4 tablespoons luke warm cof- Butter size of a walnut. 

fee. 

FUDGE FILLING — Mrs. James Bjorkman. 

2 cups powdered suerar. 1 teaspoon melted butter. 

3 tablespoons cocoa. 1 teaspoon flavoring. 
3 tablespoons coffee. 

Pound lumps out of sugar, add cocoa, melted butter, coffee, 
flavor, mix well and spread on cake. 

81 



CHOCOLATE ICING— Mrs. M. A. L. Olsen. 

5 tablespoons powdered sugar. 2 squares chocolate. 
3 tablespoons boiling water. 

Stir over a moderate fire until smooth and glossy. 

CHOCOLATE ICING— Mrs. J. V. Mennis. 

1 cup sugar. 2 squares baker's chocolate. 

1 egg. 1 teaspoon vanilla. 

3 tablespoons milk. 

Mix unbeaten egg with sugar, add milk and grated chocolate. 
Place on stove and cook, stirring constantly until it has boiled 
two minutes. Flavor and let it get cold before putting on the 
cake. 

CAKE FILLING— Mrs. J. W. Corkings. 

1 cup granulated sugar. 1 cup nut meats. 

3 tablespoons water. Whites of 2 eggs. 

4 tablespoons corn syrup. Flavor. 

Boil together the sugar, water and corn syrup, until it 
threads, then add the beaten whites of eggs, broken nut meats 
and flavoring. Beat together until dry enough for the frost- 
ing. 

CARAMEL FROSTING— Mrs. E. W. Baldwin. 

2 cups brown sugar. 1-2 cup butter. 

3 tablespoons cold water. 

Boil five minutes stirring constantly, flavor with teaspoon 
vanilla. Stir while cooling. Be careful not to cool too much 
before spreading. 

CARAMEL FROSTING— Florence Z. Duncan. 

1 1-4 cup lisrht brown sugar. 1-4 cup hot water. 
1-4 cup white sugar. 2 eggs (whites). 

Boil sugar and water until it strings. Beat whites of eggs 
stiff. Put beaten eggs in mixture and beat until cool. Put 
this in double boiler and cook until grainy when spoon is drawn 
around edge of dish. Take off and stir until it will keep shape. 

EVERY DAY FROSTING— Mrs. Heermans. 

Three tablespoons of milk stirred thick with sifted powdered 
sugar and flavored to taste. Add flavoring to milk before 
sugar is stirred in. 

Spread on cake with a wet knife. 

STRAWBERRY FROSTING— Agnes M. Cole. 

1 cup sugar. 1 cup strawberries (mashed 

1 egg (white). and dried thoroughly). 

Beat sugar, egg and strawberries until stiff. It takes from 
1-2 an hour to an hour to beat all the moisture out. 

This may be used for frosting cake or as a meringue. 

LEMON FROSTING— Agnes M. Cole. 

Mix juice of half a lemon with confectioners' sugar until the 
proper consistency is reached. This will frost a dozen sponge 
cakes baked in patty pans. 

82 



LEMON JELLY FOR TARTS, PIES OR CAKES— Mrs. A. W. 
Fisk. 

3 cups sugar. 6 eggs. 

2 lemons (grated rind and Butter size of an egg. 

juice). 1-2 cup water. 

Stir eggs, lemon, sugar and water together. Let boil and 
then add butter. Cook in a double boiler. 

LEMON FILLING FOR CAKE— Ginevra T. Shipman. 

Grated rind and juice of 2 1-2 cup water. 

large lemons. 1 teaspoon butter. 

1 cup granulated sugar. 1 tablespoon flour (mixed in 

1 egg. little water). 

Boil thick like jelly. 

APPLE FILLING FOR CAKE— Mrs. J. F. Newsham. 

1 apple. White of 1 egg. 

1 cup powdered sugar. 

Grate the apple and add to the white of egg, beat three min- 
utes, then add the sugar and beat all until white and creamy, 
lastly add lemon and vanilla flavoring to taste. 

APPLE FILLING FOR CAKE— Mrs. H. H. Wagner. 

3 sour apples. 1 egg. 
1 cup sugar. Flavor. 

Cook apples with very little water until very fine, and when 
nearly done add sugar. Remove from fire and when cool add 
egg, slightly beaten, and flavor. 



83 



COOKIES 



CHOCOLATE COOKIES — Jean Galbraith, Janesville, Wis. 

1 cup sugar. Frosting: 

1-2 cup butter. 1 cup sugar. 

3-4 cup milk. 6 tablespoons water. 

1 1-2 cups flour (or more). Butter size of an egg. 

1-2 teaspoon soda (in milk). 2 squares chocolate. 

1 beaten egg. Yolk of an egg when partly 

2 squares chocolate, melted. cold, beaten in slowly. 
Drop from a teaspoon. 

CHOCOLATE COOKIES— Mrs. Ernest Carter. 

1 cvip dark brown sugar. 1 1-2 cups flour. 

1-2 cup butter, measured and 3 tablespoons chocolate 
then melted. grated and melted. 

1 egg. 3-4 cup seeded raisins (chopped) 

1-2 cup sweet milk. 1-2 pound English walnuts 
1-2 teaspoon soda, dissolved in chopped, 

the milk. 
Drop from a teaspoon. 

CHOCOLATE COOKIES— Agnes M. Cole. 

1 cup sugar. 1-2 teaspoon soda, sifted with 

1-2 cup milk. flour. 

1 1-2 cups flour. 3 squares melted chocolate. 

1 egg. 1 cup nuts and raisins 

1 tablespoon melted butter. (chopped). 

Drop batter size of a hickory nut and far apart. Bake about 
20 minutes, not hard. May be frosted with fudge. 

CHOCOLATE COOKIES— Annie E. Atwood, Janesville. 

1 cup sugar. 1 1-2 cups flour. 

1-2 cup melted butter. 1-2 cup raisins (chopped). 

1 whole egg and extra yolk. 1-2 cup nuts. 
1-2 teaspoon soda. 

Drop with teaspoon and frost with chocolate frosting. 

CHOCOLATE SQUARES— Agnes. M. Cole. 

2 eggs, beaten. 2 squares melted chocolate. 
1-2 cup melted butter (meas- 1-3 cup flour. 

ured before melting) . 1 cup chopped walnuts. 

1 cup sugar. 1-2 teaspoon vanilla. 

Bake in shallow pan 20 minutes. Moderate oven. Cut in 
squares while warm. 

84 



SUGAR COOKIES— Mrs. F. W. Flusch. 

1 1-2 cups sugar. 1-2 teaspoon lemon. 

3-4 cup butter and lard. 4 tablespoons sweet cream. 

2 eggs. Flour. 
1-2 teaspoon cinnamon. 

EGGLESS SUGAR COOKIES— Mrs. Heermans. 

2 cups sugar. 2 teaspoons baking powder. 

1 cup butter and lard Flavor. 

(mixed). Flour enough to roll out. 

1 cup milk. 

CREAM COOKIES— Cynthia O. Snow. 

2 eggs. 1 teaspoon soda. 

1 1-2 cups sugar. Flavor with vanilla or lemon. 

1 cup cream. Flour to mix as soft as can be 

1-2 cup butter. handled conveniently. 

PLAIN COOKIES— Mrs. H. George Osterberg. 

8 tablespoons sugar. 2 eggs. 

6 tablespoons melted butter. 2 teaspoons baking powder. 

4 tablespoons milk. Flour. 

Cream sugar and butter, beat eggs light and add to the but- 
ter and sugar and then add the milk, sift the powder into some 
flour and then add flour enough to roll easy. 

SUGAR COOKIES— Mrs. W. H. Hamilton. 

1 1-2 cups sugar. 1 level teaspoon soda dis- 
1-2 cup butter. solved in milk. 

1-2 cup lard. 1-2 teaspoon salt. 

3 eggs. Flour enough to handle 

1-3 cup milk. dough easily, but not too 

stiff. 

DANDY COOKIES— Mrs. Fred Smith. 

2 cups sugar. 2 level teaspoons soda. 
1 cup melted butter. 4 cups flour. 

1 cup sour milk. Flavoring. 

1 egg. 

Mix early and let stand in cool place. One half the recipe 
makes a goodly number. 

SUGAR COOKIES— Mrs. Clara Wilder. 

1 cup sour cream. 2 cups sugar. 

1 cup shortening (lard and 4 cups flour. 

butter or bacon fat) . 1 level teaspoon soda. 

COOKIES— Mrs. L. M. Smith. 

2 cuns sugar. 1 teaspoon soda dissolved in 3 

1 cup butter. tablespoons milk. 

4 eggs. Flour enough to mix. 

SUGAR COOKIES— Mabel Crego. 

2 cups sugar (extra C). 1-2 teaspoon cream tartar. 
1 cud sour cream. 1 heaping teaspoon soda. 

1 cup butter. Flour to make as soft as 

2 eggs. dough can be rolled. 

85 



SOFT COOKIES— Mrs. 'C. W. Marsh. 

3 1-2 cups flour. 1 teaspoon baking powder 

1 cup rich sour cream. (level). 

1 1-4 cup sugar. A little salt. 

1 egg. Season with caraway seed. 

1 teaspoon soda (scant). 

Sift baking powder in flour and stir sugar in well beaten egg. 
Pour all together, beat well and roll out nearly half an inch 
thick, cut and bake. 

COOKIES— Mrs. John Dowdall. 

1 cup butter. 1 teaspoon soda. 

2 cups sugar. 1 cup sour cream. 
2 e°rgs. Dash of nutmeg. 

1 teaspoon salt. Flour enough to mix stiff. 
Bake in quick oven. 

GINGER SNAPS— Mrs. Newell D. Gilbert. 

2 cups best New Orleans 3 rounding teaspoons soda 

molasses. dissolved in 3-4 cup hot 

1 cup sugar. water. 

1 cup lard. 1 tablespoon salt. 

2 teaspoons ginger. 

Let molasses, sugar, shortening, spice and salt come to a 
boil. When partly cool, stir in enough flour for a very soft 
dough, roll very thin and bake in a moderate oven but brown 
nicely. 

GINGER SNAPS— Mrs. Covell Terwilliger. 
1 cup molasses. 1 cup butter. 

1 cup sugar. 

Boil ; rd then let cool. When cool, add 
1 teaspoon soda (level). 1 rounded teaspoon ginger. 

Flour for very stiff dough. 

GINGER COOKIES— Mabel Crego. 

1 cup sugar (extra C). 1-2 teaspoon cream of tartar. 

1 cup molasses. 1 teaspoon ginger. 

1 cup sour cream. 2 te^spooms soda. 

1 cup butter (or half lard). Add flour to make as soft 

2 eggs. dough as can be rolled. 

GINGER COOKIES— May Burke, Batavia, 111. 
Salt. 1 cup granulated sugar. 

3-4 cup molasses. 1-2 cup lard. 

1 heaping teaspoon soda dis- 1 teaspoon ginger, 
solved in 1-2 cud boiling 1 teaspoon vinegar, 
water. Flour. 

Mix stiff and roll thin. It is better to place dough on ice 
before rolling out. 

GINGER COOKIES— Mrs. William Bagg. 

1 cud sugar. 2 teaspoons soda (in the 

1 cup lard. water). 

1 cup molasses. 2 teaspoons ginger. 

1 cup boiling water. Enough flour to roll out. 

86 



GINGER COOKIES— Mrs. J. V. Mennis. 

2 1-2 cups molasses. 1 cup sugar. 

1 cup lard or butter. 1 tablespoon ginger. 

1 tablespoon soda dissolved Pinch of salt. 

in 1-3 cup tepid water. Flour to mix soft. 

GINGER COOKIES— Mrs. T. Duggan. 

1 cup C sugar. 1 teaspoon cinnamon. 

1 cup lard or half butter. 1 teablespoon <oda, dissolved 

2 eggs, well beaten. in 1-2 cup boiling water. 
1 1-2 cups molasses. Flour. 

1 tablespoon ginger. 

Mix soft and bake in hot oven. 

GINGER COOKIES— Emma N. Read. 

3 eggs. 1 teaspoon ginger. 

1 1-2 cups light brown sugar. 1 teaspoon cinnamon. 

1 cup butter or lard. Pinch of salt. 

1 1-2 teaspoon soda. Flour. 
1 cup molasses. 

GINGER CREAMS — Mayme Cheasbro Evans. 

1 cup molasses. 1 cup sugar. 

1 cup sour cream or (2-3 cup 1 dessert spoon ginger. 

butter and lard mixed, 1 heaping teaspoon soda. 

and one cup sour milk). 2 eggs. 
Mix soft as can be rolled out and bake in quick oven. When 
cold cover with boiled icing. 

GINGER CREAMS — Mrs. Thomas Olsen, Blanche Hackett, Lake 
City, Iowa. 

1 cup light brown sugar. 1 dessert spoon soda. 

1 cup New Orleans molas- 1 teaspoon ginger. 

ses. 1 teaspoon cinnamon. 

1 cup butter and lard mixed. 1 teaspoon cloves. 

1 cup boiling water. 

Flour enough to hold up spoon, mix at night and let stand 
in cool place and bake in morning. 

SPICED COOKIES— Mrs. J. F. Newsham. 

3 heaping cups brown sugar. 1 teaspoon soda. 

2 eggs. 5 1-2 cups flour. 

2-3 cup lard. 3 tablespoons cinnamon. 

1-3 cup butter. Even teaspoon of cloves. 

1 teacup sour milk. 1 nutmeg. 
Bake in quick oven. 

SPICE COOKIES— Mrs. Frank Wright. 

1 1-3 cups butter. 1 tablespoon allspice. 

3 cups sugar. 1 tablespoon nutmeg. 
1-2 cup sour milk. 4 eggs. 

1 1-2 cups English currants 1 heaping teaspoon soda. 

or raisins. About 5 cups flour. 

2 tablespoons cinnamon. 

Drop on tin with spoon and sprinkle with sugar. Sufficient 
for 60 cookies. 

87 



MOLASSES FRUIT COOKIES— Mrs. W. H. Flinn. 

1 cup molasses. 1 teaspoon allspice. 

1 cup sugar. 1 teaspoon salt. 

1 cup fresh lard. 1 rounding teaspoon soda. 

1 cup raisins. 3 eggs. 

1 cup currants. 2-3 cup water. 

1 teaspoon cloves. 3 scant cups flour. 

1 teaspoon cinnamon. 

Cream together sugar, molasses and lard, add eggs, spices, 
salt, fruit and soda dissolved in water then flour. 

Drop in heaping teaspoon on buttered pans. Flatten with 
tablespoon kept wet with cold water. Bake in moderate oven. 

FRUIT COOKIES— A Housekeeper. 

1 1-2 cups sugar. 1-4 teaspoon salt. 

1 cup butter. 1 teaspoon cinnamon. 

1 1-2 cups nutmeats. 3-4 teaspoon soda (dissolved 

1 1-2 cups raisins. in hot water). 

3 cups flour. 2 tablespoons sour milk. 

4 eggs. 

DROP CAKES — Mrs. Bailey Rosette. 

1 cup lard or butter. 1-2 teaspoon soda. 

1 cup brown sugar. 2 teaspoons baking powder. 

2 eggs. 1 cup raisins. 

3-4 cup sweet milk and cof- 1 teaspoon cinnamon, 
fee. 
2 1-2 cups flour or enough to keep them from spreading too 
much when dropped by the spoonful on floured and greased 
tins. 

PEANUT WAFERS— Mrs. W. H. Flinn. 

2 quarts peanuts. 3-4 cup milk. 

1 cup sugar. 2 scant cups flour. 

1-2 cup butter. 1-2 teaspoon vanilla. 

Cream together butter and sugar, add milk, flour, vanilla 
and peanuts, which should be shelled, skinned and chopped fine. 

Butter outside bottom of a dripping pan, spread dough over 
this very thin, using a broad bladed knife dipped in cold water. 

Bake in moderate oven. 

HERMIT COOKIES— Mrs. B. C. Knodle, Hattie Baldwin. 

1 1-2 cups sugar. 1 teaspoon cloves. 

1-2 cup lard. 1 teaspoon cinnamon. 

1-2 cup butter. 1 teaspoon nutmeg. 

3 eggs. 1 cup fruit. 
1-2 teaspoon soda. 2 cups flour. 

Bake on long pans and cut in squares. 

NUT COOKIES— Mrs. G. E. Nail. 

1 cup butter. 3 well beaten eggs. 

2 cups sugar. 1 cup raisins. 

1 teaspoon soda in 2 table- 1 cup chopped nuts. 

spoons sour milk. Flour enough to roll out. 

88 



ROCKS BUNS— Alberta Gale, Freeport, 111. 

6 tablespoons lard. 2 teaspoons baking powder. 

2 cups flour. 1-3 cup currants. 
1 cup sugar. 1-2 teaspoon salt. 

1 egg. 1-2 teaspoon ginger. 

1 3-4 cups milk. 1-2 teaspoon nutmeg. 

Drop on a buttered pan. 

ROCKS — Mrs. Bailey Rosette. 

1 scant cup butter. 1 teaspoon allspice. 

1 1-2 cups sugar. Pinch salt. 

3 eggs. 1 1-2 cup raisins. 

1 teaspoon cloves. 1 cup English walnut meats 

1 teaspoon cinnamon. (chopped fine). 

1 teaspoon soda dissolved in 4 cups flour. 

a little water. 
Roll out, cut small and bake in moderate oven. 

NUT DROPS — Mrs. Henry Smith. 

2 cups brown sugar. 1-4 teaspoon nutmeg. 
1-2 cup lard or butter. 1 cup sour milk. 

2 eggs. 1 teaspoon soda. 

1 teaspoon cinnamon. 1-2 cup nuts, chopped. 
1-2 teaspoon cloves. 1-2 cup raisins, chopped. 

Flour enough to drop well. 

NUT COOKIES— May Burke, Batavia, 111. 

2 cups light brown sugar. 1 teaspoon baking powder. 
1 egg. 1-2 cup butter or lard. 

5 tablespoons milk. 1 cup oatmeal. 

1 1-2 cups flour. 1-2 cup chopped nuts. 

RUSKS — Mrs. Heermans. 

2 cups flour. 2 eggs. 

1 cup sugar. 1-2 cup butter or lard. 

1 cup milk, or water. Pinch of salt. 

1 cup yeast, or part of yeast Flour enough to mold easily, 
cake. 
Stir flour, sugar, milk and yeast together and let stand over 
night. In the morning add eggs, butter, salt and flour and 
bake. 

ORANGE COOKIES— Florence Z. Duncan. 

3 eggs. Juice of 1-2 an orange. 
3-4 cup butter. 1 cup sugar. 

1 heaping teaspoon baking Grated rind of whole orange, 
powder. Flour to stiffen (about 4 cups). 

JUMBLES — Mrs. Covell Terwilliger. 

1 1-4 cups sugar. 1-2 level teaspoon soda. 

2-3 cup butter. 1 teaspoon vanilla. 

3 eggs. Flour to make soft dough. 

4 tablespoons sour milk. 

Roll out piece size of walnut into roll as large as your finger 
and join ends. Bake in moderate oven. 

89 



OATMEAL COOKIES— Mrs. Nettle Duncan. 

1 cup sugar. 1-2 teaspoon soda. 

1 cup lard and butter. 2 eggs. 

1 cup oatmeal (soak in milk). 1 cup chopped raisins and nuts. 

1 cup milk. 4 cups flour. 

1 heaping teaspoon baking 1 teaspoon vanilla. 

powder. 1-2 teaspoon nutmeg. 

OATMEAL COOKIES— Mrs. Heermans. 

2 cups oatmeal. 1 teaspoon salt. 

2 1-2 cups flour. 2 tablespoons cinnamon. 

1 cup sugar. 1-2 teaspoon soda. 

1 cup lard and butter (mixed). 1 teaspoon baking powder. 

2 eggs (beaten). 1 cup chopped raisins. 
10 tablespoons milk. 1-2 cup English walnuts. 

Drop from a spoon onto buttered tins and bake in a slow 
oven. 

FRITTERS — Mrs. James Bjorkman. 

1 egg. Pinch salt. 

1 cup milk. 1 teaspoon baking powder. 

1 cup flour. 

Fry in hot lard. 

DOUGHNUTS— Mrs. V. H. Lundberg. 

1 cup brown sugar. Flour to make a soft dough. 

1 cup sour cream and milk Flavor with any desired flavor 

mixed. ing. 

2 well beaten eggs. 

DOUGHNUTS— Mrs. H. H. Wagner. 

1 cup C. sugar. 5 cups flour. 

8 tablespoons melted butter. 5 level teaspoons baking powder. 

2 eggs. Add cinnamon or nutmeg if 
1 cup sweet milk. desired. 

DOUGHNUTS— Mrs. Kaesser. 

1 cup sugar. 2 ee^s, well beaten. 

1-2 cup sour cream. 3 cups flour, sifted several times. 

1-2 cup milk. Salt. 

1-2 teaspoon soda. A little grated nutmeg . 

FRIED CAKES— Mrs. J. R. Steward, Piano. 

1 cup sugar. A little nutmeg. 

1-3 cup sour cream. A little salt. 

1 cup sour milk. 1 teaspoon soda (level). 

4 cups flour. 1 teaspoon baking powder 

2 eggs. (rounding). 

Sift baking powder in flour, stir sugar in well beaten eggs, 
then mix all together. Roll out, cut and fry in smoking hot 
lard, putting one cake in lard at a time until the preceding one 
is brown. Turn cakes very often. 

90 



DOUGHNUTS— Mrs. G. E. Nail. 

1 cup sugar. 1 cup sour milk. 

1 tablespoon melted lard. 1 teaspoon soda. 

1 egg and yolk of one. 3 cups flour. 
Roll out as soft as possible. 

DOUGHNUTS— Mrs G. E. Nail. 

1 cup sugar. Pinch of salt. 

1 tablespoon melted lard. Nutmeg. 

2 eggs. 1 teaspoon baking powder in 
1 teaspoon soda in 1 cup sour flour, enough to roll out. 

milk. 

DOUGHNUTS— Mrs. F. W. Flusch. 

1 cup sugar. 2-3 cup milk. 

2 eggs. 1 even teaspoon soda. 
2 tablespoons melted butter. Flour. 

2 even teaspoons cream of tar- Salt, 
tar. Nutmeg. 



91 



BEVERAGES 



COFFEE— Wm. Allen, Chef of the Elks' Club. 

Take 1 rounding dessert-spoon of coffee for each person. Mix 
with a little cold water and slightly beaten egg (one egg for 12 
cups). Pour on boiling water, 1 cup for each person and let 
boil up once. Place on back of stove to simmer until serving 
ing time. 

CHOCOLATE— Rachel Olsen. 

1 1-2 squares baker's choco- 1-4 teaspoon salt. 

late. 1 cup boiling water. 

3 tablespoons granulated su- 3 cups milk. 

gar. 1-2 teaspoon vanilla. 

Scald the milk in a double boiler, melt chocolate in a small 
sauce pan over top of tea kettle, add sugar, salt and gradually 
the boiling water, stir briskly. When smooth place on range 
and boil one minute, add to scalded milk. Beat with Dover 
beater 10 minutes. Serve with whipped cream. 

COCOA— Mrs. A. W. Fisk. 

4 tablespoons cocoa. Pinch of salt. 

2 tablespoons sugar. 

Dilute with boiling water to make a smooth paste. Add two 
cups of boiling water. Let cook in double boiler for 10 min- 
utes. Whip with a dover egg beater for 5 minutes. Return 
to fire, add two cups of scalding hot milk. Let come to a boil- 
ing point and cook for five minutes. Serve with whipped 
cream. 

CHOCOLATE— Mrs. W. L. Ellwood. 

2 squares of Baker's chocolate 2 tablespoons sugar. 

grated. 1-2 cup cream. 

Enough milk to make a paste. Yolk of one egg beaten and 
1 pint boiling water. added last. 

GRAPE JUICE— Mrs. C. P. Smith. 

Pick grapes from the stems and wash them. Put them to 
cook in water enough to barely cover. When they are cooked 
so they come to pieces, press the juice out. This must be done 
while hot, or your bottled juice will be full of sediment. 

Heat the juice, boiling hot and add sugar to suit taste. Can, 
or bottle, as you prefer, using sealing wax. 

92 



RASPBERRY SHRUB— Mrs. E. J. Wiswall. 

Soak half the berries you are going to use in vinegar six 
hours. Then press with the rest of berries. 

To one pint of juice add one pound of sugar. Boil for a 
few minutes and bottle. 

MINT LEMONADE— Mrs. John G. Cook. 

Juice of 4 lemons. 3 cups of sugar. 

Juice of 2 oranges. 3 quarts of water. 

Small bunch of fresh mint Put a small sprig of mint in 
(bruised). each glass. 

FRUIT PUNCH. 

Cut into small bits enough pineapple to make half a cupful 
and enough banana to make the same quantity. Add to these 
fruits three oranges peeled and cut into small pieces, two lem- 
ons cut in the same way, a half cup each of strawberries, red 
raspberries and malaga grapes, skinned and seeded. Stir in a 
cold syrup that has been made by boiling together for 3 min- 
utes 1 1-2 cup of sugar and 3-4 cup of water, stir this into the 
fruit. Put a cup of maraschino cherries and a ouart bottle of 
appollinaris water, and a large cake of ice in a punch bowl. Let 
stand for 15 minutes before serving. 

EGG LEMONADE— Mrs. A. W. Fisk. 

1 orange. 3-4 cup sugar. 

3 lemons. 2 eggs, well beaten and add- 
6 cups water. ed last. 

Serve ice cold. 



93 



PICKLES 



WATERMELON PICKLE— Mrs. Heermans. 

Cut the green rind off the melon, also the red. Cut the 
white rind in pieces and soak over night in salt water. In the 
morning take out and put in a pan with vinegar and water; 
boil until tender, then to every pound of rind add three-quarters 
of a pound of sugar, cinnamon to taste and boil until the syrup 
is thick. Can. 

WATERMELON RIND PICKLES— Mrs. S. S. Swasey. 

Pare and cut rind in fancy shapes. Take weak alum water 
and pour it over, hot. Let stand 24 hours, then soak until well 
cleansed. 

Boil in clear water until tender; make a syrup of equal parts 
sugar and vinegar, some stick cinnamon and root ginger. Boil 
rinds in this syrup until clear then put in jars, pour syrup 
over, and seal. 

RED PEPPER PICKLES— Mrs. E. C. Lott. 

Remove seeds from sweet red peppers, cut in four pieces. 
Put in a jar, sprinkle with salt and let stand over night. 

Wash off salt, steam until tender, and cover with a cooked 
syrup of sugar, vinegar and mixed spices, to taste. Can. 

PICKLED CUCUMBERS— Mrs. T. Duggan. 

Wash and dry small cucumbers and pack in fruit jars, 2 
quart jars are best, then to each 2 quarts put on 1 tablespoon 
salt, one of mustard-seed and one of ground mustard. Pour 
over them cold vinegar till full and seal. 

Shake jar occasionally so as to mix. 

CUCUMBER PICKLES— Mrs. G. R. Holmes. 

1-4 pound salt. 2 oz. whole cloves. 

1-4 pound mustard. 2 oz. ginger root. 

2 oz. stick cinnamon. 1 gal. vinegar. 

Mix all together, cold. Wash cucumbers, and when dry put 

into mixture. Stir well from the bottom whenever cucumbers 
are added. 

CUCUMBER PICKLES— Genivie Lewis. 

1 gal. small cucumbers. Boiling water to cover. 

1-2 cup salt. 

Let stand over night and in the morning drain. 

Place in glass jars, cover with cold vinegar and to every 
quart add a piece of alum size of a small filbert; add a few 
pieces of horse-radish, if desired, and seal. 

94 



CUCUMBER PICKLES— Mrs. C. B. Broughton. 

1-2 gal. vinegar. 1 oz. ground mustard. 

1-4 cup mustard seed. 1-2 oz. cinnamon bark. 

1 cup suerar. 1-2 oz. ginger root. 

1-2 cup salt. A little alum. 

Mix all together, add cucumbers after washing and drying 

with towel. Add more cucumbers as you care to, stirring well 
each time. 

CUCUMBER PICKLES— Mrs. G. R. Holmes. 

Pour boiling water over one-half bushel of cucumbers, let 
stand over night, then dry. 

Boil together: 
1 gal. vinegar. 2 tablespoons celery seed. 

1 cup brown sugar. 1 tablespoon ground mustard. 

1-2 cup salt. 

Pour this over cucumbers, while boiling hot. 

PICKLES— Mrs. C. G. Bodman. 

Pour boiling water over cucumbers and let stand for three 
or four hours. 

Wipe pickles dry and pour over them 
1 quart vinegar mixed with 1 1 teaspoon salt. 

teaspoon alum. 

Let these stand over night and in the morning add sugar, 
spices and plenty of horseradish root to taste. Let come to a 
boil then seal tight in jars. 

CUCUMBER PICKLES— Mrs. S. S. Swasey. 

Pack pickles in a crock and sprinkle with enough salt to 
make a good brine. 

Cover with boiling water, let stand 24 hours, rinse with cold 
water and drain. Then cover with boiling vinegar and water, 
about 1-3 vinegar, let stand 24 hours. Drain. Cover with 
boiling vinegar and spices and 3 lbs. of brown sugar. To a 
gallon of vinegar, use 1 1-2 oz. of mixed spices, but pick out 
some red peppers or it will be too fiery. 

CHOPPED PICKLE— Mrs. James Parks. 

1 peck green tomatoes. 3-4 cup grated horse radish. 

1 cup salt. 2 cups sugar. 

2 medium sized cabbage. 1-2 cup celery seed. 

1-2 doz. green red peppers. A little cayenne pepper. 
1-2 cup white mustard seed. 

Slice tomatoes, sprinkle with the salt and let stand over 
night. Drain and chop then cook until tender, in vinegar and 
water, half and half. Drain. Boil cabbages in water until 
tender, and add chopped peppers, mustard seed, horse radish, 
celerv seed and cayenne pepper. Heat vinegar enough to cov- 
er, together with sugar, and pour over. 

BEET RELISH FOR MEATS— Mrs. V. C. Goodyear. 

1 quart cooked beets, finely 1 cup grated horseradish. 

chopped. 1 cuo sugar. 

1 quart cabbage (uncooked) 2 tablespoons salt. 

finely chopped. 2 teaspoons pepper. 

Put in jars and cover with cold vinegar. 

95 



FRENCH PICKLE— Mrs. L. I. Barker. 

1 peck green tomatoes. 2 tablespoons cloves. 

1 cup salt. 2 tablespoons cinnamon. 

2 quarts water. 2 tablespoons ginger. 

5 quarts vinegar. 2 tablespoons mustard. 

2 pounds brown sugar. 1-2 tablespoon cayenne pepper. 

1-2 pound white mustard seed. 2 tablespoons curry powder. 

2 tablespoons ground pepper. 1 tablespoon celery salt. 

6 onions. 

Chop tomatoes and onions, add salt and let stand over night. 
In the morning drain off liquid, add water and one quart of 
vinegar, boil twenty minutes and drain. Add 4 quarts of vine- 
gar, the sugar, mustard seed, pepper, cloves, cinnamon, ginger, 
mustard and cayenne pepper. Boil one-half hour, stirring to 
prevent burning. When done add the curry powder and cel- 
ery salt. 

FRENCH PICKLE— Mrs. Allen Tyler. 

1-2 oz. celery seed. Vinegar. 

1-2 oz. ground allspice. 1 colander green tomatoes (2 

4 tablespoons ground mustard. quarts). 

1 tablespoon tumeric powder. 1 colander cucumbers. 

1 pound brown sugar. 1 colander onions. 

Sprinkle tomatoes, cucumbers and onions with salt and drain 
over night. In the morning alternate layers of spices and 
pickles. Dissolve sugar in vinegar and pour over the whole. 

These will keep nicely in a stone jar if well covered with 
vinegar. 

COLD CATSUP— Mrs. R. D. Hunt. 

1 peck ripe tomatoes. 1 tablespoon black pepper. 

1 cup onions. 4 green peppers. 

1 cup horseradish. Vinegar. 

1 cup celery. Mustard. 

2-3 cup salt. 

Chop tomatoes, and drain through colander; add chopped on- 
ions, celery, peppers, grated horse radish, the salt, pepper, a 
little mustard and cover with vinegar. 

Beat thoroughly and can. 

COLD CATSUP— Blanche Staples. 

1 peck ripe tomatoes (chop 2 pounds "coffee C." sugar. 

not too fine and drain well). 2 oz. mustard seed and horse- 

2 cups of chopped celery. radish root (cut). 
6 big onions. 1-2 cup salt. 

4 green peppers. 3 pints vinegar. 

2 red peppers. 

Let stand in crock 2 days then bottle. 

MEAT RELISH— Mrs. Bodman. 

Chop equal quantities of green cucumbers (peeled) and on- 
ions. Add vinegar, sugar, pepper and salt to taste and cook 
until tender, adding enough Coleman's mustard to give good 
flavor just before bottling. 

96 



TOMATO RELISH— Mrs. E. S. Davidson, Mrs. John G. Cook. 

1 peck ripe tomatoes. , 2 cups sugar. 

2 cups chopped celery. 1-2 cup salt. 

6 large onions. 2 ounces white mustard seed. 

2 large green peppers. 1 quart vinegar. 

Pare and chop tomatoes; drain all night in a bag, then add 
chopped celery, chopped onions, peppers chopped without seeds, 
sugar, salt, mustard seed, and vinegar. Can. 

Do not cook. 

PICCALILLI— A Good Cook. 

Cut one peck of green tomatoes and six onions in thin slices, 
and, with one tea cup of salt, pack in layers and let stand over 
night. In the morning pour off the liquid that has formed, 
add four green peppers and chop all fine. Pour the whole in 
a porcelain lined kettle with a pint of vinegar and a tablespoon 
each of cloves, cinnamon and white mustard seed. Cook until 
soft and sweeten to taste, adding about two cups of sugar. 

MUSTARD PICKLES— Mrs. Frank Corey. 

Mix together: 1-2 pound ground mustard. 

1 gal. vinegar. 1 teaspoon alum. 

1 cup salt. 

Wash cucumbers and add to vinegar as you pick them. 

CHILI SAUCE— A Good Cook. 

1 peck of tomatoes (chopped). 3 pints of vinegar. 

3 cups of green peppers 3 teaspoons of cloves. 

(chopped). 3 teaspoons of cinnamon. 

3 cups of sugar. 2 teaspoons of ginger. 

2 cups of onions (chopped). 2 teaspoons of nutmeg. 

1 cup of salt. 
Boil three hours. 

CHILI SAUCE— Mrs. S. S. Swasey. 

12 large ripe tomatoes. 2 tablespoons salt. 

4 ripe or 3 green peppers 2 tablespoons sugar. 

chop seeds and all. 1 tablespoon cinnamon. 

2 good sized onions. 3 cups vinegar. 

Peel tomatoes and onions, chop all fine and boil about an hour 
and a half. 

CHILI SAUCE— Mrs. E. L. Perry. 

18 tomatoes. 1-2 cup sugar. 

1 green pepper. 2 cups vinegar. 

3 onions. 1 teaspoon cinnamon. 

2 tablespoons salt. 1 teaspoon allspice. 

Peel and chop tomatoes, chop peppers and onions fine. Cook 
all ingredients slowly until the right consistency. 

CHILI SAUCE— Genivie Lewis. 

18 large ripe tomatoes. 1 or 2 tablespoons each kind 

1 onion, chopped fine. of spices to suit taste. 

1 cup sug-ar. Pinch of salt. 

1 1-2 cups vinegar. 

Boil slowly for an hour or until thick enough. 

97 



RELISH— Mrs. H. W. Fay. 

2 quarts cucumbers. 3 green peppers. 
1 quart onions. 1 cup salt. 

Put cucumbers, onions and peppers through a meat grinder, 
using the coarsest kniie. Then sprinkle with salt and let 
drain two or three hours. 
Dressing: 

1-2 gal. vinegar. 1 teaspoon tumeric. 

1-2 cup flour. 3 cups sugar. 

1-4 cup mustard. 1 teaspoon celery seed. 

Cook the dressing, pour over the pickle and let it just scald 
and seal. 

PREPARED MUSTARD— Mrs. M. A. L. Olsen. 

Brown in a pan 2 tablespoons of flour, stirring constantly 
that it may not scorch. When it is a light yellow, take from 
the fire and add two tablespoons of best dry mustard half a 
tablespoon each, of salt and sugar and blend all together with 
cold vinegar. When smooth, add a tablespoon of salad oil. 
Mustard thus prepared will have no bitter taste. 

MIXED MUSTARD PICKLES— Mrs. W. G. Earl. 

1 quart green tomatoes cut. 1 quart small onions cut. 
1 quart cucumbers cut. 1 green pepper cut. 

1 quart cauliflower cut. 

Soak each separately over night in a weak brine and scald 
each separately in the morning in the brine. 

Make a dressing as follows : 

3 cups sugar. 1-4 mustard (ground). 
3-4 cup flour. 1 quart vinegar. 

1-2 oz. tumeric. 

Mix all together with vegetables and scald. 

TOMATO CATSUP— Mrs. Kaesser. 

1 gal. strained tomatoes. 1 tablespoon allspice. 

3 tablespoons salt. 1-2 tablespoon pepper. 

2 tablespoons mustard. 1 cup sugar. 

1 tablespoon cloves. 1 pint vinegar. 

1 tablespoon cinnamon. 

Cook until about one-half the original quantity. 

TOMATO PICKLE— Hattie Baldwin. 

3 quarts green tomatoes. 3 bunches celery. 

2 red peppers. 1 quart chopped cucumber 

1 quart onions. pickles. 

Chop tomatoes, peppers and onions fine, sprinkle salt over 
the same and let stand over night. Chop celery fine and add 
with chopped cucumber pickles to above. 
Dressing: 

1-4 pound ground mustard. 1 cup flour. 
1-2 pound celery seed. 1-2 gallon vinegar. 

2 cups sugar. 

Mix dry ingredients and add to the boiling vinegar. Cook 
until thick and pour over pickle. Seal in glass jars. 

98 



TOMATO CATSUP— Mrs. S. S. Swasey. 

Scald and strain ripe tomatoes through a coarse sieve to re- 
move skins and seeds, then to each gallon of juice add, when 
cold, 

4 tablespoons salt. 1-2 tablespoon cloves. 

3 tablespoons ground mustard. 1-2 tablespoon red pepper. 

2 tablespoons black pepper. 1 pint white wine or cider 
1 tablespoon ground allspice. vinegar. 

Simmer slowly four hours, bottle and cork tight. 

CANNING CORN — Mrs. Cora B. Coyne. 

Cut corn from the cob, and take four quarts of the solid 
corn. Place on stove with water and let it thoroughly reach 
the boiling point. Add one package "Mrs. Price's Canning 
Compound," stir it well into the corn and cook twenty minutes. 

Be sure to have water enough in the corn so it will stand a 
little above it in the cans. Do not have dry corn at the top of 
the cans or you will surely have trouble. 

CORN SALAD — Mrs. G. R. Holmes. 

8 large ears of sweet corn. 1-4 cup salt. 

3 laree onions. 1 1-2 pounds brown sugar. 

1 small head of cabbage. 2 heaping teaspoons mustard. 

1 bunch celery. 2 heaping teaspoons flour 

3 red peppers (take out seeds). dissolved and put in last. 
Chop vegetables and boil, with other ingredients, for twenty 

minutes. Add mustard and can. 

CORN PICKLE — Mrs. E. W. Baldwin. 

1 large head cabbage. 1-2 cup sugar. 

1 doz. ears sweet corn. 2 tablespoons salt. 

4 red peppers. 1 quart vinegar. 
1 1-2 tablespoons mustard. 

Cut corn off cob, cook in water 15 minutes, drain. Chop 
cabbage and pepper, add corn and all ingredients together. 
Heat thoroughly, but not boil, can while hot and seal. 

CORN RELISH— Blanche Staples. 

1 doz. ears corn (boil 10 min. Add: 

and cut from cob). 1 cup sugar. 

Chop fine: 3 pints vinegar. 

1 head cabbage. 1 small box Coleman's mus- 

4 green peppers. tard. 

4 red peppers. 1 tablespoon celery seed. 

Salt to taste. 
1 teaspoon tumeric. 
Mix well, boil 20 minutes and seal. 

PRESERVED ORANGE PEEL— Mrs. Bodman. 

Chop fine and boil in water until tender, changing the water 
two or three times to remove bitter. Add the juice of lemon 
and about 3-4 pound of sugar to 1 pound of fruit. 

Cook until properly preserved, adding a few raisins toward 
the last. 

99 



PICKLED CABBAGE — Mayme Cheasbro-Evans. 

2 gallons sliced cabbage. 3 red peppers. 

1 cup salt. 3 pints vinegar. 

1-2 cup mustard seed. 3 pounds sugar. 

Pack in jar layer of cabbage then layer of mustard seed, pep- 
per and salt. Repeat till quantity is used. Let stand over 
night. In morning drain, then boil vinegar and sugar. While 
boiling hot pour over cabbage. Cover tight and let stand a 
few days, then it is ready for use. 

PIE PLANT MARMALADE— Mrs. S. S. Swasey. 

5 pounds pie plant. 6 pounds sugar. 
1 pound figs. 

ORANGE MARMALADE — Mrs. Heermans. 

6 oranges. 3 quarts water. 

3 lemons. 6 pounds sugar. 

Put oranges and lemons through the grinder, cover with 
water and let stand 48 hours. Then cook until tender, then 
add sugar and cook until it jellies. 

ORANGE MARMALADE— Mrs. Bailey Rosette. 

3 large grape-fruit or 4 small 4 quarts cold water. 

ones. 10 1-2 pounds granulated su- 

3 lemons. gar. 

12 oranges. 

Take pulp of grape fruit, be careful to reject all of white 
part between sections. 

Cut lemons into quarters then slice very thin, skin and all. 

Use skin and all of six oranges; slice thin and the pulp of six 
more oranges. Discard seeds and white cores. 

Cover with water, and let stand over night in cool place. In 
morning put on stove and cook until peel becomes transparent 
about two hours, in an uncovered kettle. Then add sugar and 
cook until mixture is thick enough to hold up the bits of peel. 
Careful not to get it too thick. 

This amount will make 12 pints. 

ORANGE MARMALADE— Mrs. Newell D. Gilbert. 

12 oranges. 12 pounds sugar. 

6 lemons. 

Cut oranges and lemons into eighths, and slice each section 
as thin as possible. Soak twenty-four hours in fifteen pints 
of cold water, then boil three hours. 

Add sugar and boil one half hour. Put in glasses to cool. 

ORANGE MARMALADE— Mrs. B. A. Swindell. 

3 pounds rhubarb. 3 oranges. 

4 1-2 pounds sugar. Grated rind of one orange. 
After grating the yellow from one orange, remove the peel 

from all three and cut in small pieces. Cut the rhubarb in 
inch cubes, mix with 1 1-2 lbs. sugar and the oranges, and let 
stand twenty-four hours. 

Cook until it looks clear, then add the remaining three 
pounds of sugar and cook until thick. 

100 



CANDIED ORANGE PEEL— Mrs. Heermans. 

Take nice thick orange peel and soak in salt water over 
night. In the morning take the peel out, put in fresh water 
and boil until tender, then add sugar, pound for pound, and boil 
until the peel is clear and thick. Seal in glass jars and when 
wanted, cut into long strips, roll in sugar and serve. 

CHOW-CHOW— Mrs. Newell D. Gilbert. 

1 peck green tomatoes. 3-4 cup celery seed. 

3 onions. 1 tablespoon cloves. 

4 large green peppers. 2 tablespoons cinnamon. 

3 cups sugar. 2 tablespoons salt. 
1 cup white mustard seed. Vinegar. 

Chop fine, tomatoes, onions, and green peppers. Moisten 
with vinegar, boil three minutes, and drain. Add sugar, mus- 
tard and celery seed, cloves, cinnamon and salt, cover with 
vinegar and boil twenty minutes. Can. 

PLUM RELISH— Mrs. J. W. Corkings. 

1 basket purple plums. 4 oranges, peeled. 

2 pounds raisins. 3 lemons, peeled. 

4 pounds sugar. 

Chop lemons and oranges in small pieces, add sugar and 
plums and boil until well done. Do not remove stones from 
the plums. 

This will fill 12 or 14 jelly glasses. 

CURRANT JELLY— Mrs. T. Duggan. 

Pick over currants, bul do not remove stems ; wash and drain. 
Mash a few in the bottom of kettle using wooden potato mash- 
er; so continue until berries are used. Cook slowly until cur- 
rants look white, strain through coarse sieve, then allow juice 
to drop through double thickness of cheese cloth or a jelly bag. 

Measure, bring to boiling point and boil five minutes. Add 
equal measure of heated sugar, boil about 2 minutes, skim and 
pour into glasses. 

PRESERVED STRAWBERRIES— Mrs. Bodman. 

1 pound sugar. 1 pound berries. 

Cook or scald about five minutes, then spread on platters and 
set in the hot sun for two or three days until well preserved. 
Put in jars and seal tight. Most delicious. 

CHERRY CONSERVE— Blanche Staples. 

5 pounds cherries. 2 nounds raisins. 
5 pounds sugar. 4 oranges. 

Leave out rind of one orange; chop raisins and oranges fine. 
Cook rind 20 minutes to extract bitter. Boil cherries 10 min- 
utes. Add oranges, raisins and sugar and boil ten minutes 
longer. Put in jelly glasses and seal. 

SPICED CHERRIES— Mrs. Heermans. 

7 pounds cherries. 2 tablespoons cinnamon. 

3 pounds sugar. 1 pint vinegar. 
1 tablespoon ground cloves. 

Boil one hour, or until thick. 

101 



GRAPE SWEETMEAT— Mrs. Frank Wright. 

8 pounds grapes. 4 pounds sugar. 

2 oranges (use peel and pulp 1 1-2 pounds raisins, 
sliced). 
Pulp grapes and cook until seeds rise to surface. Skim off 
seeds. Cook skin and strain off juice. Add juice to pulp 
and cook 15 minutes. Add sugar, oranges and raisins. Boil 
3-4 hour or until thick as marmalade. 

CURRANTS, CANNED WITHOUT COOKING— Mrs. L. A. Hatch. 

Allow one quart of granulated sugar to one of fruit. Mash 
them together, a few at a time, taking care that every currant 
is mashed, or they will not keep. Fill jars full, shaking down 
well and screw on covers. 

CANNED RASPBERRIES— Mrs. W. H. Flinn. 

2 quarts black raspberries. 2 coffee cups sugar. 
1 quart rhubarb. 1-4 cup water. 

Place all in a kettle, cook until rhubarb is tender, then can. 

This will make two quarts. 

Rhubarb should be cut in very small pieces and if old should 
be peeled. 

MINCE MEAT— Emma N. Read. 

1 peck apples (Greenings or 4 pounds lean beef. 

Baldwins). 3 pints sweet cider. 

2 pounds seeded raisins. 1-2 pint brandy. 

2 pounds currants. 1-2 pint New Orleans molasses. 

1-2 pound citron (chopped Granulated sugar, cinnamon, 
fine). cloves, allspice and salt, 

1 1-2 pounds beef suet to taste. 

(chopped fine). 

Boil beef until tender. When cold, chop fine. Add chopped 
apples and other ingredients. Cook together slowly for one- 
half day. Just before taking from fire add 1-2 pint of good 
brandy. 

Put into a stone jar and when cool cover closely. Keep in 
a cool place. 

GREEN TOMATO MINCE MEAT— Mrs. B. C. Lott. 

10 pounds green tomatoes, 4 teaspoons cinnamon. 

chopped fine and drained 4 teaspoons cloves. 

dry. 1 cur> vinegar. 

4 pounds suerar. Butter size of an egg. 

2 pounds raisins. 
Boil until clear. 

GINGERED PEARS— Mrs. N. M. Duncan. 

12 pears. 10 cents worth of preserved 

4 cups sugar. ginger. 

1 whole lemon. 

Cut the pears in small pieces, cook until transparent, skim 
out, add to juice sugar, lemon and preserved ginger. 

Cook until thick, remove lemon, pour over pears and put 
away in jelly glasses. 

102 



GINGERED PEARS— Mrs. E. J. Wiswall. 

8 pounds pears, sliced. 1-4 pound ginger root. 

8 pounds sugar. 4 lemons. 

Soak the ginger 24 hours in 2 cups of water. Chop the 
ginger and lemon peeling fine. Use the water the ginger was 
soaked in, also the lemon juice. 

Pare and slice pears fine. Put all together and boil forty- 
five minutes. 

Put up like jelly. 

SLICED DILL PICKLES— Mrs. E. E. Embree. 

1 quart vinegar. 1 doz. dill pickles. 

1 pint sugar. Spice bag of cloves and pickles. 

Boil vinegar and sugar, with spice bag until sugar dissolves, 
then pour over the dill pickles which have been sliced crosswise. 

These are good to serve instead of regular cucumber pickles. 



103 



CANDI ES 



FRENCH NUGGET CANDY — Harriet Colbum McConaughey. 

In one pan: In another pan: 

1 cup sugar. 1 cup corn syrup. 

1-2 cup water. 2 cups sugar. 

Boil until very hard in water. 1 cup water. 

Boil until very hard. 
Beat whites of three eggs. Put contents of first pan in eggs 
and beat, then beat in contents of second pan. Flavor with 
vanilla, enough chopped nuts to make it quite thick, and beat 
all together until ready to pour in a bread tin so as to form 
into a loaf. When cold cut in slices. 

GRILLED ALMONDS— Mrs. Charles E. Bradt. 

Blanch and dry thoroughly 1 cup of almonds. Boil 1 cup 
sugar and 4 tablespoons water until it hairs, then put in the 
almonds. Let them fry in syrup, stirring occasionally. Remove 
from the stove the instant the syrup changes color; stir until 
it has changed back to sugar, and clings to the nuts. 

MAPLE FUDGE— Mrs. B. A. Swindell. 

1 cup maple syrup. 1 cup milk. 

2 cups granulated sugar. Butter (size of an egg). 
Cook until it will harden in cold water. Stir until it begins 

to thicken, pour into tin and cut in squares when nearly cold. 

FUDGE — Mrs. F. G. Anderson. 

2 cups sugar. 1 tablespoon butter. 

1 cup milk. 1 cup nuts. 

1 square baker's chocolate. 

Boil together sugar and milk, then add melted chocolate and 
butter. 

Boil until a soft ball can be formed in cold water, cool in a 
pan of cold water, beat until it thickens, then add nuts and 
pour into greased pan to set. 

MOLASSES CANDY— Mrs. Heermans. 

4 cups molasses. 1-4 cup water. 

2 cups sugar. Butter. 
1-2 cup vinegar. 

When nearly done, add a piece of butter the size of a walnut. 
Boil until brittle when tried in water. When taken off the 
stove, add a pinch of soda, turn in a buttered pan, cool, then 
pull. 

104 



PEANUT CANDY— Mrs. Heermans. 

2 cups granulated sugar. 1 cup chopped nuts. 

Pour sugar in a pan on the stove and stir all the time. Just 
as soon as all the sugar is melted, stir in the nuts and turn in- 
to a buttered tin. It is necessary to work quickly as it cools 
fast. 

PENOCHIE— Janet A. Riddell, Chicago, 111. 

2 cups brown sugar. 1 cup chopped nuts. 

1 cup white sugar. Pinch of cream of tartar. 

1 cup milk. ii | I 
When sugar and milk boils, add cream of tartar. Boil until 

it can be formed into a soft ball, when tried in cold water. 
Remove from stove, add nuts, let stand until cool. Beat until 
it begins to stiffen, pour into buttered tins and mark off into 
squares before entirely cold. 

CREAM CANDY— Clara A. Flinn. 

2 cups granulated sugar. 1 teaspoon vinegar. 
2-3 glass water. Butter. 

1-2 teaspoon cream of tartar. Vanilla. 

Cook together sugar, water and small piece of butter. When 
this begins to boil add cream of tartar, dissolved in vinegar. 

Cook without stirring until brittle in cold water. Cool, pull 
and flavor while pulling. Cut in small pieces with scissors 
and dust with powdered sugar. 

BUTTER SCOTCH— Mrs. Frank Austin. 

1 pound dark brown sugar. 1 tablespoon vinegar. 
1 cup cold water. 3 tablespoons butter. 

Mix vinegar in water and pour over sugar. Boil ten min- 
utes, then add butter. When brittle in water, pour into shal- 
low pans, and cut in squares. 

MINT PATTIES — Mrs. Heermans. 

1 cup sugar. Pinch of cream of tartar. 
1-2 cup water. 

Cook, without stirring, until it drops, thick, then remove from 
fire and stir until milky. Drop from a teaspoon on buttered 
paper. Flavor with any desired flavoring. If different col- 
ors are desired, use colored sugars. 

MARSH MALLOW— Helen Herrick. 

2 slightly rounded table Few grains salt, 
spoons gelatine (Knox). Flavor to taste. 

2 cups granulated sugar. 

Soak gelatine in eight tablespoons of cold water. Heat 
sugar with half a cup of water until dissolved. Add gelatine 
to syrup and let stand in bowl until partially cool. Add salt 
and flavoring. Beat with egg-beater until too stiff, then with 
a large spoon until soft enough to settle in a sheet. Dust gran- 
ite pans thickly with powdered sugar. Pour in candy until half 
an inch thick and set to cool until it will not come off on the 

105 



fingers. Turn out on powdered paper. Cut in cubes. Nuts, 
chocolate, or fruit juices in place of part water or chopped 
candied fruits may be added. 

SEA FOAM— Mabel Crego. 

Whites of 2 eggs. 3-4 cup of water. 

3 cups of C. sugar. 

Boil the sugar and water until it will break when dropped in- 
to cold water. Beat the whites of eggs until stiff, mix with 
the syrup, beating constantly, until the mixture begins to hard- 
en. Drop on buttered pans. Nuts may be added if desired. 

DIVINE DIVINITY— Clara A. Flinn. 

2 cups granulated sugar. 2 eggs. 

1-2 cup water. Vanilla. 

1-2 cup corn syrup. Nuts. 

Boil together sugar, water and corn syrup, until it threads. 
Let set while beating the whites of eggs. Pour eggs, vanilla 
and chopped nuts into the cooked syrup and beat until dry. 
Put in buttered pan to set. 

DIVINE DIVINITY— Mrs. E. G. Lund. 

1 cup maple sugar. 1 cur nut meats. 

White of 1 egg. 1-2 cup water. 

1 cup granulated sugar. 

Boil to 113 Cent, or 230 F. Remove from fire and pour 
slowly into the beaten white of one egg. Add broken nut 
meats. 



106 



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