8fi&M!HStS!^ti!fiW3^^
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
THE GASTRONOMY COLLECTION OF
GEORGE HOLL
AGRIC.
LIBRARY
HANOVER I
COOK BOOK
THIKD EDITION REVISED
AND ENLARGED
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FAVORITE RECIPES
COMPILED AND PUBLISHED BY
COMMITTEE OF LADIES FROM
THE LIBRARY ASSOCIATION
HANOVEK, PENNSYLVANIA
COMMITTEE OF ARRANGEMENTS.
*MRS. W. W. HAFER.
MRS. C. E. MOUL.
MRS. H. S. EHRHART.
MRS. WALTER W. SHULTZ.
MRS. G. D. GITT.
MRS. C. P. WOLCOTT.
*Deceased.
COPYRIGHTED
December 1922
Hanover Library Association
ANTHONY PRINTING COMPANY
HANOVER
/A 7/0
H3/V
nGR/P
TABLE OF CONTENTS.
Soups ................................... 8
Fish, Oysters, and Sauces .................. 19
Meats .............. . ................... 38
Eggs .................................... 58
Fruits, etc ............................... 63
Vegetables, Cheese Dishes, and Noodles ..... 65
Salads and Dressings ..................... 82
Pickels, etc .................. ........... . . 94
Breads, Rolls, Sandwiches, etc ............. ' 107
Waffles and Muffins ........ .............. 124
Puddings ................................ 132
Pudding Sauces ............. . . ..... ....... 146
Desserts ............... .................. 148
Pastry and Pies ........................... 155
Icings and Cake Fillings ................... 167
Large and Small Cakes ...... .............. 170
Canning ..................... ............. 216
Preserving ............................... 218
Ice Cream, Ices, etc ....................... 223
Pennsylvania German Dishes . : ............. 228
Candies ............ .......... . ........... 238
Beverages ................................ 246
Chafing Dish Recipes ...................... 250
Miscellaneous ............................ 253
Care of the Baby, and Cookery for the Sick . . 261
Fireless Cooker .......................... 265
Index .................. ................... 273
HANOVER COOK BOOK.
Soups
SOUP STOCK.
Beef is the best meat for making good stock, as
it contains the most nourishment. A shank bone
should be well cracked (that the marrow may be ex-
tracted). Put on to cook in cold water, allowing
a full quart for every pound of beef, and by very
gradual heat come to a slow simmer, which should
be kept up five or six hours. Soup, on no account,
should be allowed to boil, except for the last fifteen
minutes to cook vegetables in finishing. For the first
hour of simmering, it should be frequently skimmed.
Bits of left over meats may also be used for stock.
As a flavoring, celery seed, a piece of bay leaf, a
red pepper pod, horse-radish root, mushroom par-
ings or onion may be added at discretion.
If soup has been over-salted use a teaspoonful of
sugar and a tablespoonful of vinegar.
THICKENING FOR SOUPS BIGNE ZOUPA.
One pint water, rind of one lemon, two small
pieces cinnamon. Boil five minutes; then add
flour to boiling water until stiff as dough and boil
about fifteen minutes, stirring constantly; Turn
out on a plate to cool; then add from three to five
eggs and pound into the cooled flour mixture with
potato masher until thoroughly mixed; then break
off in pieces about the size of small marble and
fry quickly in deep fat. Can be used in any kind
of hot broth.
Guerina Fayqueosta.
HANOVER COOK BOOK. 9
EGG SOUP.
Crumb stale bread until you have as much as is
desired and brown in plenty of butter. Do not have
the bread too fine and stir it continually while
browning. Then bake one egg over browned bread
and stir a short time longer. Remove into tureen
and pour water into pan, salting well, and when it
boils pour over bread. Have enough to cover and
eat at once. Especially nice for the sick.
Mrs. A. H. Secrist.
CIDER SOUP.
Boil three pints of cider, skim, put one-half
cup sugar in cider, take two cups of bread cut
in dice, brown in butter, take two eggs, beat well,
add two tablespoonfuls of sugar, two tablespoonfuls
of flour, one and one-half cups of milk, few whole
allspice, add to boiling cider. Stir browned bread
in mixture last. M. V. R.
BEAN SOUP.
Soak the beans over night, put beef or ham bones
over fire with cold water to cover. Let come to boil
with the beans. When quite soft strain through a
wire sieve and put back to broth. Season with salt
and pepper to taste.
OLD FASHIONED BEAN SOUP.
Boil a ham bone with one pint of soup beans and
add two or three onions. Mrs. M. J. Bowman.
CREAM OF PEA SOUP.
One pint of canned peas, one quart of milk, one
tablespoonful of butter, two tablespoonfuls of flour,
salt and pepper to taste. Press the peas through a
colander. Put the milk on to boil; as soon as it boils
add the peas. Rub the flour and butter together,
add them to the boiling soup, and stir constantly
until it thickens. Add salt and pepper and serve at
once. Mrs. C. E. Ehrehart.
10 HANOVER COOK BOOK.
CLAM CHOWDER.
Three dozen clams, eight large potatoes, three
good sized onions, six tomatoes, six hard boiled eggs,
butter size of a walnut, one quart milk, a little pars-
ley. Put clams through a meat grinder and boil
separately for five minutes. Boil potatoes which
have been cut in cubes with the tomatoes and onions.
Then add butter, parsley, clams, eggs and milk.
Don't allow it to boil after milk is added.
Mrs. S. L. Bixler.
CLAM CHOWDER.
Twenty-five clams, chopped; four large raw po-
tatoes, blocked; one onion, cut fine; one can of to-
mato soup or four fresh tomatoes; four hard boiled
eggs, blocked; one-fourth pound of butter; a dash
of red pepper and a very little salt.
Boil clams, potatoes and onion about one-half
hour, or until potatoes are soft. Add the rest of
the ingredients and just before serving add one pint
of milk or cream.
Mrs. T. J. O'Neill.
CLAM CHOWDER.
Take twenty-five clams, put through grinder,
strain liquor, add enough water to boil clams, take
six potatoes and dice them, one pint tomatoes, one
onion, six hard boiled eggs, one-fourth pound butter,
parsley, salt and pepper to taste. Last add one pint
sweet milk, take from fire so milk doesn't boil after
being added. Boil clams about one-half hour before
adding the other ingredients, put onion and tomatoes
through grinder, add enough water to make about
three quarts of chowder.
Mrs. C. S. S.
CLAM CHOWDER.
One quart and one pint of diced potatoes, 2 small
tomatoes cut fine, one small onion, parsley, salt
and pepper; add all together in enough water to boil
HANOVER COOK BOOK. 11
until soft. One and one-half dozen large or two
dozen small clams cut very fine, boil fifteen minutes
separately, add to. the above mixture and boil all
together for five minutes, then add one-fourth pound
butter and one quart milk. If too strong, with
clams add more milk. Add lastly 2 hard boiled eggs.
Mrs. C. W. Plowman.
RIVEL SOUP.
For small family one egg, flour enough to rivel it,
salt to taste. Drop into milk or beef broth.
Mrs. George Sunday.
MILK RIVEL SOUP.
Two quarts of sweet milk heated to boiling point,
then add the rivels, made of three eggs mixed with
flour enough to make rivels not too dry. When the
rivels come to the top they are done. Beef rivel
soup is made the same only use beef broth instead
of milk.
Mrs. M. J. Bowman.
RIVEL SOUP.
Boil beef, one-fourth head cabbage, one onion,
two tomatoes and one carrot for three hours; strain
and add rivels.
Rivels. One egg and one cup flour. Put flour in
bowl and add eggs cut with knife until mixed, add
to broth and boil five minutes. Rice can be used
instead of rivels.
Mrs. Charles Althoff.
CALF'S HEAD SOUP.
One calf's head boiled and cut fine; boil the brains
separately; two pounds of veal chopped fine for the
meat balls, mixed with a little pepper, salt and lemon,
three tablespoonfuls of flour and one of butter, for
the butter balls; four tablespoonfuls of browned
flour, and one of lard for the flour balls; four eggs
boiled hard and cut fine; also four potatoes cut into
12 HANOVER COOK BOOK.
dice; pepper and salt to taste; two teaspoonfuls of
cinnamon; one teaspoonful of cloves; one nutmeg ;
two teaspoonfuls of cooking bouquet; and six quarts
of water.
Mrs. Merle D. Bihsop.
TOMATO SOUP WITH1.STOCK.
One quart of stock, one can of tomatoes, salt,
pepper and sugar to taste, stew and strain tomatoes,
add to boiling stock, season and simmer for^ten
minutes, serve with croutons.
TOMATO SOUP WITHOUT STOCK.
Stew together for ten minutes one can tomatoes,
one pint water, one teaspoonful salt, one tablespoon-
ful sugar, five cloves, one-half teaspoonful pepper,
one tablespoonful of chopped onion and one table-
spoonful of chopped parsley. Rub through a sieve,
return to the fire and thicken with one tablespoonful
of butter and one tablespoonful of flour rubbed to-
gether and stirred in. Serve with croutons.
TOMATO SOUP.
Stew tomatoes. When they are soft strain through
a soup strainer until there is nothing left but the
seeds. Measure a pint of the liquid. Add one tea-
spoonful of salt, one saltspoonful of pepper, one-half
saltspoonful of soda, a little onion and set on the
stove to heat slowly. Meanwhile make a white sauce,
one tablespoonful of butter, one of flour and one
pint milk, thus: set the milk on the fire in a sauce
pan to heat, put the butter and flour into another
pan on the fire and stir gently until the butter melts;
let them bubble together two or three minutes, then
pour in milk, a little at a time, until all is used; stir
it so it will be smooth until it bubbles; add the toma-
to to this sauce, strain all again, return to the fire
and serve as soon as steaming hot.
M. Bertha Zeiber.
HANOVER COOK BOOK. 13
CREAM OF TOMATO SOUP.
Take one quart of tomatoes (fresh or canned) to
one pint of water, boil until soft, mash through col-
ander. Mix smooth, four tablespoons of flour with
one quart milk, salt and butter. Boil chopped
onions and celery with the above. Add a pinch of
baking soda and serve.
Mrs. V. K. Jordan.
TOMATO CREAM SOUP.
Heat one quart of strained stewed tomatoes to
boiling point, add two tablespoonfuls flour, mixed
in a little cold water; let tomatoes boil until thick-
ened, stirring constantly; add salt to taste.
Have ready one cup of rich hot milk or cream, add
to tomatoes and let all boil together for a minute or
two. Serve with browned bread crumbs if desired.
A teaspoonful of celery salt adds very much to the
taste. Mrs. Etzler.
CREAM OF CELERY SOUP.
Chop very fine one large bunch of celery, simmer
in water until tender; take a lump of butter size of a
walnut and a tablespoonful of flour; stir over fire
until thoroughly mixed. Then stir it into the celery.
Thin with milk until the right consistency. Season
to taste. Mrs. C. J. Gitt.
ASPARAGUS SOUP.
Boil one quart of asparagus, cut into one inch
lengths in one quart water until tender; put through
a colander and return to the water in which it was
boiled; heat one pint milk, stir in it one tablespoon-
ful butter, rubbed with one tablespoonful of flour,
and cook a few minutes; season and pour it into the
asparagus; when boiling hot pour over bits of toasted
bread, cut into dice, and serve at once.
Mrs. W. L. G.
14 HANOVER COOK BOOK.
VEGETABLE SOUP.
For twelve o'clock dinner put medium size shin
bone on fire at nine o'clock; add little celery, parsley
and onion; let boil slowly till one hour before serv-'
ing; add vegetables, tomato, rice, green beans
peas, etc., boil slowly until time to serve.
POTATO PUREE.
Three cups mashed potatoes, one small onion,
two large tablespoonfuls butter rolled in one of flour,
two quarts boiling water, two eggs, two stalks celery,
salt and pepper. Put potatoes, chopped onion and.
celery with hot water over the fire, season and cook
gently for one-half hour, stirring often to prevent
scorching; strain and rub through a soup strainer,
return to kettle with parsley and floured butter,
stir until it boils. Heat in another vessel the milk,
turn upon the beaten eggs, mix well, add to the con-
tents of kettle, stir over fire for one minute.
Mrs. T. J. Little.
TURTLE SOUP.
Boil turtle until tender, then separate meat from
banes and chop fine; next strain broth in which tur-
tle was cooked, and add one and one-half quarts
potatoes, cut into dice, one can tomatoes, one quart
corn, one-half cup rice, one-fourth cup parsley chop-
ped fine. Corn and parsley are not added until soup
is almost finished. Season with red, black pepper
and salt. Take lump butter and two tablespoonfuls
flour, cream together, add slowly to broth. Then
last chop four hard boiled eggs fine and add.
Mary Zinn.
CORN SOUP.
Boil shin bone. To stock add one pint granted
corn and 1 pint of corn cut from cob, two tablespoon-
fuls sugar, dash of cayenne pepper, salt to taste.
Thicken with one egg stirred in one tablespoonful
flour. Mrs. Paul A. Hoke
HANOVER COOK BOOK. 15
CORN SOUP WITHOUT MEAT.
One can of corn, two cups of milk, one quart of
boiling water, two eggs, three tablespoonsful of but-
ter, rolled in as much flour, one tablespoonful of
chopped parsley, pepper and salt to taste. Put the
corn into a quart of boiling water and stir in the
floured butter. Scald the milk in a separate vessel
(dropping in a tiny bit of soda) pour it slowly on
the beaten eggs, keeping the egg-beater going all
the time; add to the soup, stir for one minute, put
in the parsley, salt and pepper to taste.
Mrs. D. Guy Holllinger.
GREEN CORN SOUP.
One pint grated corn, one quart milk, two table-
spoonfuls of butter mixed with the same quantity
of flour. One small onion and parsley, one-half
teaspoonful of pepper. Salt to taste. Cook the
corn in water thirty minutes, then add the boiling
milk with the creamed butter and flour.
Miss Zeiber.
CREAM OF CORN SOUP.
Chop one can of corn, add one pint of boiling water
and simmer for twenty minutes, then rub through a
seive. Scald one pint of milk with a slice of onion,
remove the onion and add milk to the corn. Thicken
with two tablespoonfuls of flour and two tablespoon-
fuls of butter rubbed to a paste. Season with one
teaspoonful of salt and a dash of pepper.
Mrs. R. L. Ehrhart.
CHICKEN CORN SOUP.
Boil chicken till tender; remove bones and pick
the meat fine; make a smooth dough of one egg and
one and one-half cups of flour; roll out and cut into
dice; score and cut off the corn from six ears; put all
into the chicken broth and boil together till corn is
soft. Mrs. Jacob Trone.
16 HANOVER COOK BOOK.
OYSTER SOUP.
One quart oysters (put through grinder).. Boil
for a few minutes. Salt and pepper to taste. Add
one tablespoonful flour worked in a good sized lump
of butter. Add milk or cream until thick enough.
When ready to remove from stove, add 6 hard boiled
eggs, chopped fine.
Mrs. Paul A. Hoke.
OYSTER SOUP.
Take a quart of milk, let it come to a boil, thicken
with corn starch, add a pint of oysters, add salt,
pepper and butter and stew until curled.
A. F. Barker.
OYSTER BOUILLON.
Wash and chop fifty good-sizes oysters, put in a
double boiler, cover and cook slowly one hour; add
one pint of water, one level teaspoonful of celery
seed; strain through two thicknesses of cheese cloth,
reheat, add a level teaspoonful of butter and serve.
Edith-Gitt Bilmeyer.
NOODLE SOUP.
Take a quart of flour, four eggs, a pinch of salt;
work into a stiff dough; roll out very thin, lay aside
for an hour, then roll into a tight roll and cut very
thin and lay aside to dry. Drop noodles into chicken
or beef broth and boil twenty minutes.
Mrs. Bortner.
NOODLES FOR SOUP.
Beat up one egg, add a pinch of salt and flour
enough to make a stiff dough; roll out in a very thin
sheet; dredge with flour to keep from sticking; then
roll up tightly; begin at one end and shave down
fine like cabbage for slaw.
Miss Emily J. Young.
HANOVER COOK BOOK. 17
CREAM OF CORN SOUP.
Two knuckles of veal, one pint of grated corn or
one can of cornlet, one cup of hot milk, two table-
spoonfuls of butter, three tablespoonfuls of flour,
yolks of two eggs, one small onion, one bay leaf, salt
and pepper to taste. Put the knuckles into a soup
kettle with four quarts of cold water and salt, place
on a moderate fire and bring slowly to a boil, then
skim, simmer gently for four hours, then strain,
put stock into kettle again and when it boils add
corn, boil about ten minutes, add butter, then flour
which has been mixed with water, stir until it thick-
ens, then add boiling milk, cook one minute, then
add the beaten yolks, and serve immediately.
Emma S. Shirk.
MOCK TURTLE SOUP.
Take a calf's head, when it is scraped and scalded,
crack it and take out the brains. Then put into
salted water over night; boil in two gallons of water
until you can take out the bones; cut the head and
tongue into small pieces; have ready a dozen and a
half force balls made of veal, browned in butter,
two tablespoonfuls browned flour, two onions, a
little mace, pepper and salt. Strain the soup after
which let come to a boil, adding the brains and
force balls.
Mrs. Nancy Hersh Yeager.
MUTTON BROTH.
To one pound of lean mutton allow a quart of
water, boil slowly for two or three hours, season it
with a little salt and some parsley. Veal or chicken
broth may be made in the same way.
Mrs. G. T. Himes.
MARYLAND TERRAPINS.
Wash four terrapins in warm water, then throw
into pot boiling water which will kill them instantly,
18 HANOVER COOK BOOK.
allow to boil until shells crack, then take them out
and remove the bottom shell ; cut each quarter sepa-
rate, take the gall from the liver remove the eggs
put the pieces in a sacuepan, pour in all the liquor
and cover with water, put in salt, cayenne and black
pepper, and a little mace; a little butter and let
them stew for one-half hour; just before taking
from fire stir in a little flour thickening. Drop
the eggs in just as you serve it.
Mrs. H. D. S.
MOCK BISQUE SOUP.
One can tomatoes, one quart milk, one-third cup
butter, three tablespoonfuls flour, one-fourth tea-
spoonful soda, pepper and salt; stew tomatoes until
soft enough to strain easily and use the strained
juice. Heat the milk in a double boiler; heat the
butter and add the flour to it, adding enough of the
milk to make it pour easily; add this to the milk
and cook for ten minutes, stirring occasionally;
to the strained tomato add the soda to prevent acid
from curdling the milk; when the gas has passed t off
add the tomatoes to milk; season and serve im-
mediately with croutons.
E. Bucher.
HANOVER COOK BOOK. 19
Fish, Oysters and Sauces
Boil.
Halibut and Salmon per pound, 15 minutes
Bluefish and Bass per pound, 10 minutes
Cod and Haddock per pound, 8 minutes
Bake
Halibut, salmon, bass, bluefish. shad, etc., one hour.
Trout, pickerel, white fish, etc., for one-half hour.
Fish Suggestions.
To be eatable, fish should be perfectly fresh the
eyes clear, the gills red, the scales bright, the flesh
firm and free from any unpleasant odor, and to se-
cure the best flavor, should be cooked as soon as pos-
sible after leaving the sea, river or pond. They should
be scaled and cleaned as soon as they come from the
market, washed quickly without soaking, or remov-
ing the smallest atom of blood. Sprinkle salt on the
inside and put in a cold place until wanted.
If necessary to keep them over night place where
the moon will not shine on them as the effect is as
bad as the hot sunshine. Cod, haddock and hali-
but may be kept a day before using, but mackerel
and whitefish lose their life as soon as they leave-
the water. A. F. Barker.
20 HANOVER COOK BOOK.
BAKED SHAD OR ANY LARGE FISH.
Clean, rinse and wipe dry; fill with three cups
dry bread crumbs, into which has been rubbed one-
half cup butter; salt and pepper. Tie the fish up
and rub both sides with cracker crumbs or flour.
Pour over it drawn butter, or place small pieces of
butter on the fish. Put in a hot pan and bake an
hour and one-half.
Mrs. George T. Kerr.
BAKED SHAD.
Fill the body of the fish with a dressing of one cup
of stale bread crumbs, one tablespoonful of melted
butter, half teaspoonful of salt and a little pepper.
Sew it up, score the upper part, dredge thickly with
salt, pepper and flour. Place in a greased pan and
bake fifteen minutes to every pound of fish.
Mrs. J. S. Moul.
PLANKED SHAD.
Take an oak board, clean it well. Stand board
before the fire until it is very hot but not charred.
Then take your shad, which you have previously
cleaned, wipe dry, and split down the back, and after
seasoning with salt and a little pepper, fasten it to
the board, skin side down, and stand it up before
the fire, head down. When the juice has started
reverse the position, and continue to thus change
the position until the fish is thoroughly cooked. Care
must be taken to prevent burning. When done
butter it and place it on the table without removing
it from the board. A. F. Barker.
BROILED FISH.
Wash and drain the fish. Sprinkle with pepper
and lay with the inside down upon the gridiron, and
broil over fresh bright coals. When a nice brown
turn for a moment on the other side, then take
and spread with butter. This is a very nice way of
HANOVER COOK BOOK. . 21
broiling all kinds of fish, fresh or salted. A little
smoke under the fish adds to its flavor. This may
be made by putting 2 or 3 cobs under the gridiron.
Season before or after cooking.
A. F. Barker.
HALIBUT EN COQUILLE.
Butter several scallop shells, and lay in them a
round piece of halibut, about an inch thick a little
smaller than the shell. Cook together two table-
spoonsful of butter and one of flour and add gradu-
ally milk enough to make a thick sauce, season highly
with salt and cayenne and a little onion juice if
liked. The scallop shells containing fish should be
set in a steamer over hot water and cooked until
tender, then covered with sauce; garnish with water
cress before sending to table.
Mrs. Clinton J. Gitt.
FISH CROQUETTES.
Cream two tablespoonfuls of flour and two table-
spoonfuls of butter; put one cup of milk into double
boiler, when at boiling point add the flour and but-
ter; stir until smooth and thick, add salt and pepper
and fish flaked; spread on a platter and let cool.
Then shape, roll into flour, egg and crumbs and fry
in deep fat. Arrange on hot dish, garnish with pars-
ley and sliced lemon.
Mrs. V. K. Jordan.
SALMON CROQUETTES.
One can of salmon, three tablespoonfuls flour,
two eggs, butter the size of an egg; cream butter
and flour together and add eggs, pour on one and
one-half cups boiling water, put in double boiler and
boil until perfectly stiff; add a little salt to salmon,
then enough mixture and cracker crumbs, to form
into croquettes. Swim in lard.
Mrs. Dr. Hollinger.
22 HANOVER COOK BOOK.
SALMON CROQUETTES.
Cut fine one good size onion, a little parsley, one
can of salmon and one hard boiled egg; add three
tablespoonfuls of milk, and one beaten egg; mix
well, roll in cracker dust and swim in hot fat.
Mrs. Harry Stair.
SALMON CROQUETTES.
Half can salmon, half cup of cracker crumbs,
one-fourth cup of milk, one egg, one large teaspoon-
ful of butter; chop the salmon fine, delicately sea-
son; add the above ingredients, mix thoroughly, form
into croquettes, roll in flour and dry in boiling lard.
Nora Michael.
SALMON CROQUETTES.
One cup of salmon, two hard boiled eggs, one cup
of thick white sauce. Remove skin and bones from
fish, mince with pork, add the chopped eggs and
white sauce, season with salt and pepper with a dash
of cayenne, a tablespoonful of fine cut parsley; when
cold shape into oblong croquettes, roll in fine dried
bread crumbs, then in the beaten egg, then in crumbs .
and swim in hot lard until a golden brown. Or shape
the mixture like a lamb cutlet, brush with beaten
egg and pat with bread crumbs, then fry a golden
brown on each side, using just a little butter and
lard. Serve either, with quarters of lemon.
Mrs. Ella Bollinger.
SALMON CROQUETTES.
One can of salmon, one egg, salt and pepper to
taste, one-half teacupful of milk, four boiled pota-
toes, one-half cupful of bread crumbs. Mix thor-
oughly, mould into croquettes; dip into egg and
cracker dust; fry in hot lard. Mrs. M. J. Roth.
SALMON CHOPS.
Shred a pint can of salmon very fine, add the juice
HANOVER COOK BOOK. 23
of one-half lemon, one level teaspoonful salt, a dash
of red pepper, a little parsley and about two table-
spoonfuls dried bread crumbs. Make a thick cream
sauce of one cup of cream, a piece of butter size of
a walnut, and one rounded tablespoonful flour.
When cooked, add this to the salmon, and when the
mixture is cold, mould into forms the shape of chops.
Dip into bread crumbs, then into egg, then into the
bread crumbs again. Swim in hot lard.
Mrs. A. R. Mundorff.
SALMON LOAF.
One can of salmon, two cups of bread crumbs,
two eggs, one-half onion chopped fine, one tea-
spoonful salt, one-half teaspoonful of pepper.
Break up the salmon into small pieces, mix it with
the bread crumbs, add the salt, pepper, and onion.
Beat the egg up light and mix well. Roll in bread
or cracker crumbs. Bake one-half hour in a mod-
erate oven.
Mrs. William Maxwell, R. D. 5.
DEVILED SALMON.
Take either canned or fresh boiled salmon and pick
it apart. Put one tablespoonful butter and one table-
spoonful flour in a saucepan and mix. Add one-half
pint milk, stir until boiling, take from fire and add
salmon freed from skin and bones, one teaspoonful
salt, a dash of red pepper, one teaspoonful onion
juice, one-half teaspoonful white pepper. Fill this
into shells or cups, put one tablespoonful butter
into a frying-pan, sprinkle into it when hot one cup
bread crumbs and brown, cover crumbs over top of
salmon and bake ten or fifteen minutes. Halibut
may be used same way. Mrs. C. S. S.
SALMON PUDDING.
One can salmon, one cup bread crumbs, four
tablespoonfuls melted butter, minced parsley, salt
and pepper, yolks of two eggs, whites of three eggs.
24 HANOVER COOK BOOK.
Drain oil from fish and save for sauce. Chop the
salmon very fine, beat eggs and mix all the ingred-
ients. Put in a buttered dish and steam one and
one-fourth hours.
SAUCE. One cup milk, oil of salmon, yolk of
egg, one lemon, one teaspoonful of cornstarch, one
tablespoonful melted butter, pepper and salt to
taste. Put milk, oil of fish and butter in a sauce
pan, moisten cornstarch with a little milk and stir
it into the boiling mixture. When it commences
to thicken add the yolk of egg well beaten. Remove
from fire and add juice of half a lemon. Pour around
the salmon and garnish with the remaining half
lemon. Mrs. Dr. Stick.
DEVILED CLAMS.
Put a dozen clams in a saucepan and bring to a
boil, then remove from the fire and let cool. When
cool put through a meat grinder, then add the liquor,
one teaspoonful chopped parsley, two hard boiled
eggs, one cup cracker crumbs, a pinch of cayenne,
and salt to taste. Fill clam shells, sprinkle with
bread crumbs and dots of butter. Bake in oven until
a golden brown. Blanche Hostetter.
STEWED CLAMS.
Always open them at home by placing a dull
knife over the mouth and knocking with a hammer
on a clean firm board. You save the liquor and
they are free from dirt and filth. Wash your clams
with a brush and open as above, strain the liquor
and remove the dark substance from clams, run
them through your meat grinder or chop on a board,
put a piece of butter size of an egg in stew-pan or
skillet, when hot put in clams, stew for ten minutes,
add liquor and water, pepper to taste and stew ten
minutes more, add a little cream or milk just before
taking from firei Have some thickening of flour
and make it the consistency of cream. Have some
bread toasted, buttered and cut into cubes, in a
HANOVER COOK BOOK. 25
deep dish, pour the clams over these. This makes
a most healthful and appetizing home dish for tea.
Mrs. H. D. Shepperd.
SOFT SHELL CRABS.
Lift the shell and remove the spongy substance
on both sides, then pull off the apron by putting
thumb under the point in the middle of the under
shell. Wipe dry and while alive put in a pan and
fry brown in hot butter. Season with pepper and
salt. Serve with tartare sauce, and garnish with
lemon and parsley.
SOFT SHELL CRABS.
Wash the crabs, remove the lungs from both
sides and dip in milk, then roll in flour and fry in
plenty of very hot frying fat, when of a fine color,
drain and dress on a folded napkin, and on top
arrange a bunch of fresh parsley.
A. F. Barker.
DEVILED CRABS.
One pound crab meat, one cup milk, one heaping
tablespoonful flour, three hard boiled eggs, butter
size of walnut, a little chopped parsley, season with
salt and paprika. Heat milk, add flour and boil,
chop whites fine and add to crab meat. Rub yolks
through sieve and add to mixture. Fill shells,
sprinkle with bread crumbs and brown in oven.
Mrs. Clara G. Moul, York.
DEVILED CRABS.
Two pounds of crab meat, one-half loaf of stale
bread crumbed very fine, one teaspoonful salt,
one teaspoonful pepper, three-fourths cup butter,
melted, whites of three eggs; mix meat, crumbs and
butter, last add the whites of eggs beaten stiff;
have ready about fifteen crab shells, well cleaned,
and fill with the above; bake in a quick oven about
thirty minutes, until a rich brown.
Mrs. Clara Keller.
26 HANOVER COOK BOOK.
DEVILED CRABS.
One pound crab meat, three eggs well beaten,
two large cups bread crumbs, one tablespoonful
melted butter, one tablespoonful chopped parsley,
season with salt and pepper. Shape in small flat
cakes and fry in hot lard to cover. These are es-
pecially fine served hot. Mrs. George T. Kerr.
DEVILED CRABS.
One quart of crab meat, two cups of bread crumbs,
salt and pepper, five tablespoonfuls of melted butter,
whites of two eggs beaten light, little parsley; mix
all together, bake in moderate oven in crab shells
or in cakes. Mrs. C. S. Newman.
CRAB CAKES.
One pound of crab flake, a little parsley, salt and
pepper to taste. Cook one-half cup of cream and
one tablespoonful of flour to a thick sauce, and
let cool. Mix crab meat with sauce, form into
cakes, roll in egg, then in cracker dust, and fry quick-
ly in hot lard. Mrs. George N. Gitt.
HARD SHELL CRABS.
Should be boiled from ten to fifteen minutes in
salt water, according to size. If you wish to bake
or devil them take the meat out and chop, mix with
fine cracker dust and a little parsley, butter, pepper
and salt to taste; put back into shell with a small
piece of butter on the top and bake brown. Serve
hot with lemon. A. F. Baker.
TO DRESS AND BOIL A LOBSTER.
Plunge the lobster into a kettle of warm water,
add salt and stand it over the fire. Boil from one-
half to three-fourth of an hour. Cooking too long
makes the meat tough. When done, break in two
and take away the claws, remove the green substance
HANOVER COOK BOOK. 27
the coral and lady which are found under the head.
Pick out the meat from the tail shell in one piece,
being careful to remove the vein running entire
length of tail. The lady, the vein and the spongy
substance are the only parts not eatable. Serve cold
with hard boiled eggs. Season to taste and garnish.
SHRIMP WIGGLE.
One large can of shrimp, one can of small peas,
one-half pint cream, one tablespoonful flour, butter
the size of a walnut, seasoning. Cut shrimp into
small bits and air in a flat dish for an hour. Drain
peas and also air well. Make a sauce of cream,
butter and flour, into this turn both the shrimp
and the peas. Heat very slowly, stirring constantly
as it may scorch before entirely hot through and
through. Season to taste. A very rich, as well as
a very pretty dish, to serve.
Elizabeth Bowman Titzel,
Lancaster.
FROGS.
The hind legs of frogs are the only part used as
food. They are usually sold skinned, but if you
get them out of town they must be skinned and
thrown into boiling water for five minutes. Take
out and put them into cold water until cold, then
wipe dry. Season with salt and pepper, dredge
with flour and fry a nice brown in butter. Serve
with parsley around them, or with cream sauce.
OYSTERS.
Oysters are not good unless they close firmly
on the knife when being opened. They should never
be plunged in hot water to increase their size.
Oysters in the shell may be kept, at least, a month
by covering them with a thick blanket well saturated
with water, or it is better to keep a block of ice on
oysters. Sprinkle with salt every few days.
28 HANOVER COOK BOOK.
OYSTERS ON HALF SHELL.
Select deep shell oysters, open and detach the
upper shell. Have deep plates filled with chopped
ice, with a fringed napkin over the ice; lay the shells
with the oyster in the napkin and serve with lemon
cut in quarters, tobasco sauce or horseradish. Never
put ice on the oysters as it spoils the flavor.
A. F. Barker.
OYSTER COCKTAIL.
For every one hundred small oysters take four
tablespoonfuls of tomato catsup, one tablespoonful,
pepper, one tablespoonful of vinegar and one table-
spoonful of Worcestershite sauce, the juice of two
lemons, two or three drops of tabasco sauce and
one cup of oyster liquid. Drain the oysters free
from their liquor, and strain. Mix the cocktail
fully one-half hour before serving.
Edith Gitt Billmyer.
CREAMED OYSTERS.
Scald oysters in their own liquor and strain. To
one pint of oyster liquor add one cup cream. Take
one tablespoonful butter and one tablespoonful
flour, put on stove and let heat gradually until
melted, then add cream and oyster liquor, stir until
thick. After it cools, add yolk of one egg. Lastly
add oysters, season to taste, serve on toast, or in
pattie shells. Mrs. R. C. Strouse.
CREAMED OYSTERS.
Melt a tablespoonful of butter in a sauce-pan,
stir in two tablespoonfuls of flour, cook a moment,
and pour in gradually one cupful of hot milk, salt
and pepper to taste. Wash carefully one quart of
oysters, and parboil in their own liquor until plump.
Then pour the cream over the oysters.
A. F. Barker.
HANOVER COOK BOOK. 29
BROILED OYSTERS WITH BROWN SAUCE.
Use nice fat oysters, drain them in a colander,
take one pint of liquor to every twenty five oysters
put the liquor on to boil, skim all scum from the
surface. Put one tablespoonful of butter in a frying-
pan and stir until a nice brown, then add two table-
spoonfuls of flour, mix well, and brown ; then add
the oyster liquor, and stir constantly until it boils.
Season with salt and pepper, pour into a granite
sauce-pan and stand it over hot water until wanted.
Lay the oysters on a towel after having wiped with
soft cloth, sprinkle with salt. Have your griddle hot,
test it with a drop of water; if it hisses, it is ready.
Now cover the griddle with oysters, as soon as brown-
ed on one side turn and brown on the other, then
put them into the brown sauce, and serve on squares
of buttered toast. Emma S. Shirk.
ESCALLOPED OYSTERS.
Scald the oysters in their own liquor, take them
out with a fork and lay them in a deep dish, sprink-
ling pepper, salt, cracker crumbs, and small pieces
of butter over the top. Rub a little butter and
flour together and stir into the liquor, then fill up
the dish with it, and brown in the oven.
Mrs. Harry Shultz.
ESCALLOPED OYSTERS.
Boil macaroni until soft, put a layer in a baking
dish, cover with oysters, little pepper, salt and butter,
then another layer of macaroni, then a layer of
oysters, until dish is filled. Bake in oven.
Mrs. W. B. Allewelt.
FRIED OYSTERS.
Drain the oysters and save the liquor; into the
liquor beat one or two eggs. Add a little salt, pepper,
and a pinch of baking powder to some cracker dust.
Dip oysters in the liquor, then in the cracker dust.
30 HANOVER COOK BOOK.
and swim them in hot fat. If the oysters are small,
place two, heart to heart, so that the thick parts
point in opposite directions. Now dip in egg and
cracker as before. Mrs. Harry Stair.
FRIED OYSTERS.
Take large oysters, lay between clothes to dry.
Dip the oysters into cracker dust, beat up two eggs
at a time, dip the oysters into this and then again
into the cracker dust. Fry in hot lard.
Mrs. Frank Cremer.
FRIED OYSTERS.
Take a dozen oysters, wipe dry, dip in egg and
bread crumbs, fry in hot lard, serve with lemon and
parsley. A. F. Barker.
OYSTER PIE.
Line a dish with pastry, same as for pie, pour into
it raw oysters, add butter size of small egg, season
to taste, cover with crust, bake one-half hour.
Mrs. Frank Cremer.
OYSTER PIE.
Four large potatoes, cut in slices and cook until
about done. Line a deep dish with baking powder
pie crust, then first take a layer of potatoes, season
with pepper, salt and butter, then a layer of oysters,
and so on until the dish is filled. Then sprinkle
in a little flour and cover with good rich milk, that
has been boiled, last cover with an upper crust.
Bake in hot oven for one-half hour.
Mrs. C. S. Newman.
PIGS IN A BLANKET.
Drain large oysters, dip in beaten egg, roll in
cracker crumbs, then lay on piece of thinly sliced
bacon, roll, and fasten with tooth picks, and broil
quickly. Mrs. H. M. Alleman.
HANOVER COOK BOOK. 31
OYSTER FRITTERS.
Three eggs beaten separately, to the yolks add
salt and pepper, then one pint sweet milk, stir in
flour enough to make batter as for flannel cakes;
then add a quart of well drained oysters and last
the whipped whites of eggs; fry in just fat enough
to brown nicely without scorching.
Mrs. Paul Sell.
OYSTER FRITTERS.
Take as many oysters as desired number of fritters.
Beat one egg, one cup of milk, one-half teaspoonful
of salt, two cups of flour, two scant teaspopnfuls
of baking powder, into a batter. Put lard into a
frying-pan, and when smoking hot, place oysters
one by one in the batter. Lift out with spoon and
drop into the hot lard. Fry brown on one side then
on the other. Serve hot.
Mrs. Oliver Hesson.
MACARONI AND OYSTERS.
Use four ounces elbow macaroni, put in boiling
water, boil rapidly for twenty minutes, drain twenty
five oysters, put a layer of macaroni in bottom
of baking dish, then a layer of oysters, a dust of
salt and pepper, and so continue until the materials
are. used, cover the top with bread crumbs, put a
few bits of butter over the top and brown in oven
twenty minutes. Add strained oyster liquor to
moisten, and a small cup of milk.
Mrs. G. H. G.
OYSTER PATTIES.
Take pattie shells, cut the oysters in half, stew
and thicken with flour and butter. Season to suit
taste, then put into shells and serve. A. F. Barker.
32 HANOVER COOK BOOK.
OYSTER PATTIES.
One quart of oysters, one chopped egg, one-half
cupful of flour, one-quarter cupful butter, pepper
and salt to taste. Drain the oysters, boil the broth,
add the flour, butter, egg, pepper and salt, the
oysters last. To make the patties use one-quarter
pound of butter and lard mixed, one teaspoonful
of salt, use water or milk; mix together and roll
thin, the same as making biscuits. Form a ridge
about crust. Bake and serve with oysters.
Mrs. Marsby Roth.
CHICKEN AND OYSTER PATTIES.
Put two tablespoonfuls of butter and three of
flour in a sauce-pan, add one-half teaspoonful salt
and one-fourth teaspoonful white pepper; put over
the fire and when melted and mixed add one pint
cream or rich milk. Stir until it thickens, then add
one pint dice chicken and simmer five minutes.
Add one pint oysters drained and cook until the
edges have curled ; fill heated patty shells and serve.
Mrs. Edgar Slagle.
PICKLED OYSTERS.
Strain the liquor off a gallon of oysters. Wash
oysters in cold water and drain dry. Put on fire
and stew gently till edges curl up. Put liquor that
has been strained on the fire and into that put one
heaping tablespoonful allspice, one heaping table-
spoonful whole black pepper, three pieces of mace,
five small pods of red pepper, salt to taste. Let
this boil until liquor is nicely flavored, then add
one pint of good vinegar. Take from the fire and
add two lemons in slices. Pour hot liquor over the
hot oysters and put away till next day in a cold
place. Virginia Fitz.
PICKLED OYSTERS.
Put juice on to boil, skim, dip skimmer of oysters
down into the hot juice two or three times, then
HANOVER COOK BOOK. 33
dip into ice water. Place in a tureen. Mix one
pint of vinegar with three pints boiled juice that
has been cooled. To this add one lemon cut into
thin slices, two dozen cloves, two dozen whole
peppers, a few sprigs of mace, and salt if necessary.
This mixture will season one hundred oysters.
Mrs. Geo. D. Hopkins.
DRESSING FOR ONE FISH.
Into four tablespoonfuls melted butter rub two
large tablespoonfuls flour to smooth paste. Add
one cup fresh stewed tomatoes, or half can tomatoes,
one tablespoonful Worcestershire sauce, or two
tablespoonfuls of catsup. Serve hot.
Mrs. George T. Kerr.
DRAWN BUTTER SAUCE.
One tablespoonful of flour, one tablespoonful
of butter, one pint of hot milk, put butter in a pan
until it melts, then add the flour; stir to prevent
burning, then add milk and boil together for a few
minutes. Mrs. T. J. Little.
MINT SAUCE.
One-half cup vinegar, one tablespoonful sugar,
one-fourth cup chopped mint. Rinse the mint in
cold water and chop fine. Heat the vinegar and
add sugar, then mint. Let stand a while before
using.
WHITE SAUCE.
One quart of milk, one small slice of onion, two
sprigs of parsley, four tablespoonfuls butter, four
tablespoonfuls flour, salt and pepper. Put milk,
onion and parsley on in double boiler, melt butter
and blend flour until smooth, add four tablespoonfuls
of hot milk to butter and flour, and when well mixed
stir into the boiling milk. Cook eight minutes,
strain and serve.
34 HANOVER COOK BOOK.
FISH SAUCE.
One-half cup butter, one pint water, one table-
spoonful lemon juice, three tablespoonfuls flour,
yolks two eggs, salt and pepper. Beat butter and
flour together add salt and pepper; add this to hot
water and boil ten minutes. Beat yolks, put in top
of double boiler, pour sauce on them and let them
stand in boiling water for two minutes.
BROWN SAUCE.
One tablespoonful of butter, half pint of stock,
one tablespoonful of flour, half teaspoonful of onion
juice, half teaspoonful of salt, eighth teaspoonful
of white or black pepper. Melt the butter, stir
until a dark brown, add the flour, mix well; add the
stock, and stir continually until it boils; add the
onion juice, salt and pepper, and it is ready to use.
EGG SAUCE.
Chop two hard boiled eggs quite fine, the yolks
and white separately, and stir it into drawn butter
before serving. This is used for boiled fish or vege-
tables.
CREAM SAUCE.
One teaspoonful of flour, one-half : pint of cream
or milk, one tablespoonful of butter, one-half tea-
spoonful salt, two dashes of pepper. Melt the
butter, being careful not to brown it; add the flour,
mix until smooth, then add the cream or milk, stir
continually until it boils; add salt and pepper
and use at once. If you are not quite ready to use
it, stand it over boiling water to keep warm, stiring
frequently to prevent a crust from forming on top.
MINT SAUCE.
Four tablespoonfuls of chopped mint, one-fourth
pint of vinegar and two tablespoonfuls of white
sugar. Let stand two hours before using.
Miss Anna Garber.
HANOVER COOK BOOK. 35
CRANBERRY SAUCE.
One quart of cranberries, one cup of water, boil
fifteen minutes, squeeze through a colander^ add
one pound of white sugar; boil twenty minutes
empty into a mould.
Miss Anna Garber.
TOMATO SAUCE.
One pint of stewed tomatoes, butter size of walnut,
one tablespoonful of flour, a sprig of parsley; a few
onions, one bay leaf; salt and pepper to taste.
CRANBERRY JELLY.
Carefully pick over and wash one quart of cran-
berries. Put them into a kettle with sufficient wa,ter
to cover. When very soft strain the berries through
a sieve. Measure the juice. To it add a little more
than half as much sugar,, and boil as for jelly. Pour
into moulds.
Mrs. Wm. Boadenhamer.
CRANBERRY JELLY. '
One quart cranberries, one cup water. Boil five
or six minutes. Mash through a colander, add two
cups sugar and set away to jell. Do not boil cran-
berries after straining.
Mrs. A. Kate Shriver.
36 HANOVER COOK BOOK.
MEATS
Roasting or Baking
TIME
Beef, ribs or sirloin,rare per pound 10 minutes
" " " " well done " 12 "
" " " " boned and rolled " 12 "
Round of beef 15 "
Mutton, leg, rare 10
Mutton, leg, well done ._ 15
Mutton, loin, rare 10 "
Mutton, shoulder, stuffed 15 "
Mutton, saddle, rare " 10 "
Lamb, well done " 15
Veal, well done " 20 "
Pork, well done " 30 "
Turkey " 15 "
Fowls, " 20 "
Chicken, _ " 15 "
Goose, " 18 "
Venison, " 15 "
Fillet, hot oven " 30 "
Ducks, tame entire time 45 to 60 "
Ducks, wild, very hot oven .... " 15 to 30 "
Partridge " 30 to 40 "
Grouse " 30 "
Pigeons i " 30 "
Braised Meats " 3 to 4 hours
Liver, whole " 2
Boiling
Mutton * per pound 15 minutes
Potted Beef " 30 to 35 "
Corned Beef " 30 "
Ham " 18 to 20 "
Turkey " 15 "
Chicken " 15 "
Fowl " 20 to 30 "
Tripe " ....3 to 5 hours
HANOVER COOK BOOK 37
Broiling
Steak, 1 inch thick 8 to 10 minutes
Steak, iy 2 inches thick 10 to 15 "
Mutton Chops, French 8 "
Mutton Chops, English 10 "
Spring Chicken 20 "
Quail 8 to 10 '*
Grouse 15
Squabs 10 to 15 1'
Shad, Bluefish, Trout 15 to 25 "
Small Fish .. 5 to 10 "
38 HANOVER COOK BOOK.
Meats
'TO CLEAN AND TRUSS POULTRY.
Select plump fowl. Pick, singe and remove all
yellow skin by dipping fowl ifi very hot water.
Scrape with dull knife so as not to break skin. Re-
move neck by drawing skin down as far as possible
and cutting off neck close to body. Cut off feet.
Remove oil-sac. Make slit below end of breast
bon6, sufficiently large to remove intestines after
having loosened them carefully from the back bone.
Crop should also be carefully loosened and pushed
down so that it may be removed with the intestines.
Grasp gizzard fimly and draw all out. Cut round
the vent so that the intestines may remain un-
broken. Remove lungs, heart, liver and gizzard
and see that inside of fowl is clean. Wipe with wet
cloth. Turn wings across back until pinions meet.
Tie legs close to body. C. G. M.
TO ROAST A FOWL.
Place fowl in roasting pan breast down take 1 cup
water lump of butter and clean beef drippings
and put into pan. Have oven hot and keep hot.
Baste frequently and if necessary add more water.
Roast fowl until tender and rich brown. Do not
pierce with a fork until almost done as the pricking
allows juices to escape and meat will be more dry.
Turn and brown breast last. Almost 5 hours will
re bequired to roast a good sized fowl. When done
remove from pan and pour off drippings, add giblets,
which have been chopped fine and previously boiled
HANOVER COOK BOOK. 39
until tender. Stir thoroughly so as to remove glaze
from bottom of pan with back of spoon, let boil up,
thicken with flour, season to taste with pepper and
salt, and send to table in gravy tureen.
C. G. M.
STUFFING FOR FOWL.
Put 3 tablespoonfuls of butter in a pan on the
stove, add minced onion and let simmer for few
moments, but do not let it brown. Now put in bread
crumbs and chopped parsley, with salt and pepper
to taste. Remove from fire after stirring well and
add enough rich milk to moisten thoroughly to-
gether with 2 or 3 well beaten eggs. Mix well and
it is ready for use. Raw oysters may be added if
desired. Season inside of fowl with pepper and salt.
Fill neck with stuffing and tie with strong thread.
Fill body and sew up the opening.
C. G. M.
PRESSED CHICKEN.
Boil 1 or 2 chickens in a small quantity of water
with a little salt, and when thoroughly done take
all meat from the bones, removing the skin, and
keeping the light meat separate from the dark;
chop the meat and season to taste with pepper and
salt. Into a meat presser or any other mold such
as a crock or pan put a layer of light and a layer of
dark meat till all is used; add the liquor it was
boiled in, which should be about 1 teacupful, and
put on a heavy weight; when cold cut in slices.
Many chop all the meat together, add 1 pounded
cracker to the liquor the chicken was boiled in, and
mix all thoroughly before putting into the mold.
Either way is nice. Boned turkey can be prepared
in the same way, slicing instead of chopping.
JELLIED CHICKEN.
Cook chicken until well done. Remove skin and
bones. Season with salt, pepper and place in mold.
40 HANOVER COOK BOOK.
To the water left add one-quarter box of gelatine
and juice of 1 lemon. Boil down to two-thirds of
pint, pour over chicken in mold, and when cold,
slice. If desired;, line the bottom and sides of the
mold with hard boiled eggs sliced.
Mrs. C. S. Newman.
JELLIED CHICKEN.
Boil chicken until very tender, remove the meat
from the bones, boil the broth until there is about
one-half cup ^season well with salt and pepper. Put
three slices of hard boiled egg in the bottom of a
6 in. pudding pan forming a design; pack in the
chicken, and pour the broth over the chicken. Set
on ice to cool. Remove from pan whole, and gar-
nish with parsley. Mrs. R. L. Ehrhart.
CHICKEN POT PIE.
Line a baking pan with dough. Place in it alter-
nate layers of chicken that has been par boiled, and
thinly sliced raw white potatoes. Sprinkle " each
layer with a little salt. On last layer put 2 thin slices
of breakfast bacon, and moisten the pie with a very
little of the broth in which the fowl was boiled.
Reserve the remaining broth for gravy. Cover pie
with a crust slit in the center, and bake in a moderate
oven. Miss Anna Garber.
CHICKEN POT PIE.
One large year old chicken^ 1 Ib. of lean ham, 4
medium sized potatoes, salt arid pepper. Make the
paste first and stand it in a cool place while you
prepare the chicken. Cut the chicken as for a
fricassee, pare and cut the potatoes into dice, cut
ham the same size. Now roll out half the paste
into a thin sheet. Butter the sides and bottom of
a rounding pot. Line the sides with paste and use
the trimmings to cut into squares. Put a layer of
chicken into bottom of pot, then a layer of potatoes,
then a sprinkling of ham, salt and pepper, and the
HANOVER COOK BOOK. 41
squares of paste, then a layer of chicken, potatoes,
ham, etc. Roll out the remainder of the paste,
make a hole in the middle of it, and lay on top of
the last layer, which should be potatoes. Pour in
through this hole about 1 quart of boiling water,
place over a slow fire and simmer continually for
one and one-half hours. Half an hour before the pie
is done add 1 tablespoonful of butter (cut into bits)
through the hole in top crust. Rabbit or squirrel
pot pie may be made in the same manner, using 2
rabbits or 3 squirrels.
CHICKEN CORN PIE.
Joint a spring chicken and let it stew for 15 min-
utes. Make a good puff paste and line the sides of a
deep baking dish with it; then put in the bottom a
layer of chicken and cover well with green corn cut
from the cob; season with pepper, salt and plenty of
butter. Fill the dish in this manner and add the
water in which the chicken was boiled; cover the
top with the pastry and bake in a good oven till the
crust is well browned, not forgetting to leave an
opening in the centre for the steam to escape.
CHICKEN PIE.
Stew chicken until tender^ season with one-fourth
pound butter, salt and pepper. Line the sides of pie
dish with pastry crust. Pour in the stewed chicken
and cover loosely with a crust, first cutting in the
centre a hole the size of a small teacup. Have ready
1 pint oysters, heat the liquor, thicken with a little
flour and water, and season with salt, pepper and
butter the size of an egg. When it comes to a boil
pour over the oysters, and about 20 minutes before
the pie is done, lift the top crust and put them in.
Miss Emily J. Young.
TO ROAST A DUCK.
Pick ^ singe and draw a duck. Wash thoroughly
inside and outside. Lay in water with a little salt,
about half an hour.
42 HANOVER COOK BOOK.
FILLING. Break into small pieces one medium
sized baker's loaf of stale bread. Season to taste
with salt, pepper and a little parsley. Pour over
the bread 4 eggs beaten light, with milk sufficient
to moisten the bread without making it soggy. A
little celery improves the filling. Into a pan put 1
large tablespoonful each of lard and butter, with 1
medium sized onion, cut fine. When the onion is
cooked soft, not brown, toss in the bread, and stir
until thoroughly heated through. Put this filling
loosely into the duck. If the bird is not very fat,
spread it generously with lard; dust with salt and
pepper, and place it, breast down, in a roaster, with
about 1 pint of water. Baste occasionally. A me-
dium size duck will take from 2 to 3 hours.
Mrs. Wm .Boadenhamer.
TURKEY SCALLOP.
Chop fine fragments of turkey and place a layer
of bread crumbs in the bottom of buttered pudding
dish, then a layer of turkey, adding any cold dressing
that may be left. Have ready 3 or 4 hard boiled
eggs, slice and add a few slices to each layer of turkey.
Alternate the layers of meat and crumbs, adding
bits of butter and seasoning to each and arrange
that the last layer be of crumbs. Dot bits of butter
over the top. Thin with hot water or milk what
gravy may be left and pour over it. Milk alone,
or even water with a tablespoonful of melted butter
may be used. Cover the dish and bake one-half
hour. A few minutes before serving remove the
cover and let the scallop brown. Roast chicken may
be served in the same way.
ROAST GOOSE.
Prepare goose, fill with bread filling made with
bread crumbs, 2 eggs well beaten, parsley, enough
onion to flavor; season to taste. When ready for
oven cut thin slices of bacon, put on top of fowl.
Keep goose from getting in the grease which collects
in pan.
HANOVER COOK BOOK. 43
YANKEE DROPPED DUMPLINGS.
One and one-half cups of flour^ one teaspoonful of
baking powder, one-half teaspoonful of salt. Sift all
together, add 1 egg, enough sweet milk to make a
smooth batter, tolerably thick, drop into stewed
chicken, let boil 15 or 20 minutes.
Miss Anna Garber.
TURKEY FILLING.
1J loaves of bakers old bread cut fine, 1 onion
cut fine, 1 cup of butter and lard. Cook onion till
soft in the butter and lard. Throw in the bread and
fry brown. Season with salt, pepper and parsley.
Beat 4 eggs light, add 1 cup of milk and pour over
the bread. Mrs. Henry Jones.
QUAIL ON TOAST.
Remove skin with feathers from the quail or
partridge. Some prefer to remove the feathers
without scalding. Draw and wipe clean. Soak in
salt water a short time. Split down the back. Dry
with a clean cloth. Parboil in salt-water until
tender, (this broth can be used for gravy). Place
in bread- toaster, butter well, and toast quickly on
both sides over a clean, quick fire, adding frequently
a little butter to keep from drying out. Then serve
on toasted bread, one bird to each piece of bread.
Mrs. M. C. W.
FRIED RABBIT.
Skin, draw, remove head and feet, and wash well
the rabbit. Soak in strong salt-water 1 hour or
longer according to the age of the rabbit. Then
wash well again. Parboil in salt-water until tender.
Use the broth for gravy. Put } to J cup butter in
a frying-pan, let it get brown by quick heat, place
the rabbit in this browned butter and fry quickly
on both sides, until well browned.
Mrs. M. C. W.
44 HANOVER COOK BOOK.
SQUIRREL POT PIE.
Skin ? draw, remove the head and feet, and wash
well the squirrel. Soak in strong salt-water to draw-
put the blood and wild taste. Wash well, and parboil
in salt-water until tender. Pare, cut into small dice,
six potatoes, boil them in weak salt-water until soft.
PASTRY. Take 1} pints flour, pinch of salt,
1J teaspoonful good baking powder; sift these ingre-
dients together, and rub well into this, one-third
cup butter. Add 1 cup sweet milk to complete the
pastry.
Line a pudding dish with part of this pastry.
Add 1 layer of potatoes, 1 layer of squirrel alternately
until all is added. Add a pinch of salt, pepper,
celery-salt, parsley, and butter the size of a walnut.
Dust the top well "with flour, and cover with the
remainder of the pastry. Bake in a quick oven for
a half hour. Mrs. M. C. W.
MILES STERNER'S ROASTED RACCOON.
Soak in salt water over nighty par boil, fill same
as turkey, and lay in the pan. 'An onion or other
flavoring if desired. Make brown gravy and serve.
Opossum is par boiled, stuffed, and roasted in
the same manner, only using wooden skewes to
rest the opossum upon during the roasting, in order
that the surplus fat may drain off.
CHICKEN FILLING FOR PATTIES.
1 pt. of cream, 1 tablespoonful of flour, 1 pt.
cooked chicken cut in small bits, 4 tablespoonfuls
of chopped mushrooms, salt and pepper. Put -J
of the cream on to boil, mix the other half with the
flour and stir into the boiling cream; when this has
boiled up add chicken, mushrooms and seasoning.
Mrs. Aaron Hostetter.
CHICKEN CROQUETTES.
2 Ibs. cold chicken (boned), 1 cup cold mashed
potatoes made soft with milk, 2 eggs, \ cup gravy
HANOVER COOK BOOK. 45
or drawn butter, salt and pepper to taste, cracker
crumbs. Chop chicken very fine mix with gravy
or drawn butter, and season. Beat in the eggs then
the potatoes 1 , and stir until very hot in a buttered
sauce-pan Cet the mixture cool quickly, make into
croquettes, roll in fine cracker crumbs, and fry in
plenty of hot lard.
Mrs. T. J. Little.
CHICKEN OR VEAL CROQUETTES.
Boil 3 Ibs. chicken or veal until tender, take the
liquor in which the meat was boiled , a piece of butter
the size of an egg, add tablespoonful each flour,
pepper and salt, parsley and onion cut fine. Add
the minced chicken to the above with 1 well beaten
egg, put away to cool, then mold,, dip in egg and
bread crumbs, fry in hot lard.
Mrs. Paul Hoke.
CHICKEN CROQUETTES.
Put 1 cup milk in a sauce pan over fire, when it
boils add butter size of a walnut and 1 rounding
tablespoonful flour. Let boil up thick. When
cool add 1 teaspoonful salt, teaspoonful pepper,
a bit of minced onion r parsley, 1 cup fine soft bread
crumbs and 1 full pint finely chopped cooked
chicken. Beat 1 egg and work in with the other
ingredients. Shape into croquettes. Dip in beaten
egg and crumbs; fry in deep hot lard.
Mrs. Lulu P. Stover.
CHICKEN CROQUETTES.
1 boiled chicken, 1 cup of bread crumbs, 2 oz.
of melted butter, 2 oz. of flour, 1 cup of water in
which the meat was boiled, \ cup of cream, 2 eggs,
pepper, salt, onion, and parsley. Boil the butter,
flour, cream, and water together for 2 minutes.
Mix into the minced meat,, cool, then mold, roll
in egg, then in bread crumbs and fry.
Mrs. J. A. Melsheimer.
46 HANOVER COOK BOOK.
MARYLAND FRIED CHICKEN.
A chicken should not remain in water as it de-
stroys the flavor. Also if too long on ice. Whip
light 1 or 2 eggs. Dip each piece of chicken in the
egg, then roll in cracker crumbs. Have the butter
and lard very hot in the pan, put in the chicken,
cover and fry slowly. Lamb chops are delicious
prepared in the same manner. The chicken can be
rolled in crackers or flour, without using the egg.
Mrs. George T. Kerr.
FRIED CHICKEN.
Cut young spring chicken into the desired num-
ber of pieces. Roll in flour and thoroughly brown
in a hot skillet into which has been placed J cup
butter. Remove from fire and add 1 cup boiling
water or stock. Season with salt and pepper. Put
on the lid and place in oven to steam for 45 to 60
minutes, or until tender.
Mrs. C. Stahr Hamm, Kingsport, Tenn.
A BROWN FRICASSEE OF CHICKEN.
Cut the chicken. Place | Ib, of salt pork or 2 oz.
of butter in a sauce pan; when a nice brown put
in the chicken. Stir until every piece is nicely browii-
ed, then add 2 tablespoonfuls of flour; stir again,
add 1 pt. of boiling water or stock, stir until it boils;
add 1 teaspoonful of salt. Cover and let simmer
gently until tender, then add a teaspoonful of onion
juice and a little black pepper. Serve.
PRESSED VEAL.
A large knuckle of veal, a small piece of salt pork
or ham, cover with water and boil until ready to
come from bones, remove gristle and bones, chop
fine, add a teaspoonful of onion juice, chopped
parsle^, | teaspoonful of summer savory, salt and
pepper to taste, add to the liquor which should be
boiled down to a cupful, put all into a mold, pack
closely, serve when firm, sliced very thin.
Mrs. Ella Bellinger.
HANOVER COOK BOOK. 47
VEAL LOAF.
3 Ibs. lean veal chopped very fine, 3 eggs well
beaten, add to meat with 1 tablespoonful pepper,
salt, nutmeg and grated onion, and 2 tablespoonfuls
cream, 4 tablespoonfuls bread crumbs, mix and knead
with hands into loaf. Baste well with water and
butter. Bake 1| hours.
Mrs. Duncan.
,VEAL LOAF.
2 Ibs. of veal minced fine, 6 crackers rolled fine,
2 tablespoonfuls butter, 2 tablespoonfuls cream,
1 tablespoonful salt, J tablespoonful of pepper,
and 3 well beaten eggs. Mix well and press into
loaf, and bake 1J hrs. in moderate oven.
Mrs. W. F. Kintzing.
VEAL LOAF.
3 Ibs. veal, 16 crackers ro led fine, 3 eggs well
beaten, butter size of an egg, 1 nutmeg, 1 tablespoon-
ful of pepper, 1 tablespoonful of salt. Bake 2 hours.
Mrs. Henry Zouck.
VEAL LOAF.
3 Ibs. of raw veal, butter the size of an egg, 8
crackers, 1 nutmeg, a tablespoonful of pepper, 1 of
salt, 2 eggs. The veal is chopped fine, the whole
mixed well, made into a loaf and baked 2 hours.
Put water around the loaf while baking.
A. Kate Shriver.
SWEET BREADS STEWED.
Wash and remove all the bits of skin, soak in
salt and water 1 hour, then parboil. When half
cooked take from fire, cut into small pieces, stew
in a little water till tender, add a piece of butter,
a teaspoonful of salt, a teaspoonful of flour, and boil
up once. Serve on toast very hot. Another way
is to prepare as above and serve with tomato sauce.
48 HANOVER COOK BOOK.
IRISH STEW.
Take 2 Ibs. of stewing lamb, 6 potatoes, 4 onions ,
4 carrots, 4 turnips, f cup of rice; boil until tender.
A. B. C.
CALF SWEET BREADS, FRIED.
After soaking 1 hour, trim free from fat and skin,
then put them into boiling water, add a teaspoonful
of salt and boil 15 minutes,, then throw them into
cold water for five minutes." Put in a cold place
until ready for use. They will keep 36 hours. Always
boil in aliminum or granite sauce pan. Cut the
boiled sweet bread into pieces about 2 inches square,
dip into egg seasoned with pepper and salt, then
roll in bread crumbs and fry in a little lard and but-
ter mixed.
MOCK TERRAPIN.
Fry 2 Ibs. sliced calf's liver till brown, then cut up
into small pieces, dredge a little flour" over them,
add 3 hard boiled eggs chopped fine, a little mus-
tard, cayenne pepper, salt, and a cup of cream or
milk. Let boil up once and serve.
Miss Emily J. Young.
BAKED LIVER.
Soak calf's liver in cold water 1 hour, drain a few
minutes and then dip in flour, seasoned with salt
and pepper. Lay in skillet 8 or 10 pieces, add large
pieces of lard and butter, and if liked a whole onion.
Cover with boiling water and put in hot oven and
bake 1 hour. Mrs. H. S. Ehrhart.
ROAST SPARERIBS.
Trim the rough ends neatly, crack the ribs across
the middle, rub with salt and sprinkle with pepper.
Fold, stuff with turkey dressing, sew up tightly,
place in dripping-pan with a pint of water. Baste
HANOVER COOK BOOK. 49
frequently, turning over once so as to bake both
sides equally until a rich brown.
Mrs. John A. Cremer.
SOUTHERN STYLE BREAKFAST BACON.
Bacon must be sliced thin and boiled for a minute
or two in little water, drain, dip in flour and crisp
in its own fat. Mrs. J. P. Barnitz.
DELICIOUS BOILED HAM.
Put the ham to soak over night in cold water.
In the morning scrape and wipe off well. Put ham
in kettle with sufficient water to cover. When the
water begins to boil place where the heat will be
just sufficient to keep up a gentle boiling. From
4 to 5 hours will be required to boil a ham of 12 Ibs.
Remove the kettle from the stove and allow the
ham to remain in kettle 2 hours or until cool. On
removing draw off skin, sprinkle over entire surface
a layer fo bread crumbs, 3 tablespoonfuls of brown
sugar, dot attractively with cloves. Put into oven
to brown. Mrs. S. L. Bixler.
BAKED HAM IN OLD VIRGINIA STYLE.
Choose a fine large well cured ham and rub it
thoroughly with a rough towel ; wash, and let it soak
in cold water over night. In the morning place the
ham in a boiler or large turkey roaster and cover
with boiling water, allow it to boil gently until the
flesh separates from the end of the bone. Take from
fire, allow ham to stand in the water it was boiled
in until cold, remove the skin and wipe with fresh
towel. Pour 1 cup of vinegar and 1 cup of sugar
on top, and stick cloves over the surface. Place
in hot oven until sugar is brown. Baste frequently.
. Mrs. H. D. S.
BAKED HAM WITH POTATOES.
Roll 1 slice of ham, cut 2 inches thick, in flour
Have some butter in the baking dish and brown the
50 HANOVER COOK BOOK.
ham in it, add the potatoes, either sweet or white,
cover with milk and bake 1 hour.
Mrs. Frank Bussom.
BAKED HAM.
Take a slice of ham about 2J inches thick or an
end of ham, put on stove and boil very slowly for
about an hour. Pour off water, put ham in roaster
and pour in about 1 pint of milk. Cover top of
ham with \ cup of brown sugar, and sprinkle with
cinnamon. Stick whole cloves in here and there, put
in medium oven and bake.
Mrs. J. W. Gitt.
SUGAR CURE FOR HAMS.
For 2 hogs take 3 quarts salt, J Ib. sugar, J Ib.
salt-petre, J Ib. pepper.
Mrs. C. Anthony.
TO PRESERVE HAMS.
To 100 Ibs. of meat take 4 oz. of saltpetre, 1J Ibs.
brown sugar, 5 pints of salt, 3 tablespoonfuls but-
chers pepper; mix all well together. Rub meat with
a damp cloth ,then rub in the preparation very thor-
oughly. Repeat the application twice. Lay hams
on table or board for 2 weeks or longer, in the mean-
time apply salt whenever needed. Hang up and
smoke.
SEASONING FOR SAUSAGE.
To 10 Ibs. of pork, 4 oz. salt, 1 oz. pepper, f oz.
coriander. Henry Wirt.
PICKLE FOR PORK.
To 80 Ibs. of meat take 3 ozs. of saltpetre, 1 Ib. of
sugar and 2 tincupfuls of salt.
Mrs. Cathrine A. Brough.
HANOVER COOK BOOK. 51
PICKLE FOR BEEF.
3 Ibs. of salt to 1 gal. water. Boil and skim.
Let coolj, then add 4 Ibs. of sugar to each 100 Ibs.
of meat. Soak meat 4 hrs. before putting into pickle.
Drain and let meat dry.
Mrs. Cathrine A. Brough.
BROWNED HASH.
Mix cold mashed potatoes with cold ground meat,
put into a hot skillet, which has a little hot lard in
it. Fry until brown, and serve with parsley leaf
on top.
CANNELON OF BEEF.
1 Ib. of round steak chopped fine, 1 egg, 1 table-
spoonful chopped parsley, 1 tablespoonful butter,
2 tablespoonfuls bread crumbs, 1 teaspoonful of
lemon juice, 1 teaspoonful salt, a dash of pepper,
J teaspoonful onion juice. Mix all the ingredients
together, form into a roll, wrap in buttered paper;
bake in a quick oven 30 minutes. Baste with J cup
butter melted in 1 cup of water.
Mrs. Frank Bussom.
STUFFED BEEFSTEAK.
Take a rump steak about 1 inch thick, make a
stuffing of bread, herbs, etc., and spread it over the
steak. Roll it up and with a needle and coarse thread
sew it together. Lay in pot on 1 or 2 wooden skewers,
and put in water just sufficient to cover it. Let it
stew slowly for 2 hours, longer if the beef is tough.
Serve it in a dish with the gravy turned over it. To
be carved crosswise in slices through beef and stuffing.
CHILI CON-CARNIE.
2 Ibs. beef, boil until tender, cut in dice, 1 large
can tomatoes, 2 large tablespoonfuls flour. 1 onion
fried in butter, 2 teaspoonfuls chili powder, salt
52 HANOVER COOK BOOK.
to taste,, add a little bit of beef broth to moisten;
bake 1 hour. Serve hot.
Mrs. Clinton J. Gitt.
FRENCH BAKED BEEFSTEAK.
Have a nice fat steak cut not less than an inch
thick. Have J Ib. butter hot in a baking dish. Cut
the steak in half , dredge well with salt, pepper, and
3 tablespoonfuls flour, put other half steak on top
and thoroughly cover with flour, adding another
I Ib. of butter, place in a moderatley hot oven,
bake an hour. After the steak is taken up put \
pint coffee in pan, then pour over steak.
Mrs. H. W. Hart.
BAKED BEEFSTEAK.
Put a porterhouse steak cut 2 inches thick in a
pan with some water and cover with sliced onions.
Bake in oven uncovered 30 minutes. A can of
Campbells tomato soup may also be added.
Mrs. L. H. Hoffacker.
BEEF BROWNIES.
For four in family, 2 Ibs. of round steak, 1 inch
thick, pound out flat, then cut into strips 2 inches
thick and about 6 inches long. Make a dressing of
stale bread, 1 egg, 1 onion, a small piece of butter,
sage, salt, and pepper to taste. Spread this dressing
on the strips of meat, roll up and pin each of the
brownies with tooth-picks. They will look like
miniature roasts. Put some butter and lard into a
kettle, and when hot put in the brownies and brown
nicely", then add water enough to cover; simmer
1J hours. Enough dressing will boil out to make
a nice brown gravy. Garnish the platter with let-
tuce leaves and slices of tomatoes.
Mrs. H. S. Ehrhart.
HANOVER COOK BOOK. 53
MEAT BALLS.
1 cup of cold chopped meat, J cup of hot mashed
potatoes, 1 egg, butter size of walnut^ pepper and
salt , pinch of dry mustard . Put butter in hot mashed
potatoes, then add chopped meat, egg beaten,
pepper, salt and mustard. Beat together until well
mixed and light, make into balls and fry in very
hot butter and lard. Mrs. Cora Grabill.
MEAT CROQUETTES.
Take cold veal, beef or chicken, cut fine; take
i the quantity of bread crumbs;, 2 eggs^ butter the
size of an egg, pepper and salt. Mix all together,
add a little cream, form into cakes, dip into egg,
roll in cracker crumbs and fry in hot lard.
Mrs. John A. Cremer.
MEAT LOAF WITH EGGS.
Chop 1 Ib. lean beef and \ Ib. veal with J Ib. pork,
very fine; mix well, add 1 egg, beaten light, 3 soda
crackers, rolled; 1 dessertspoonful salt; J teaspoonful
pepper. Form into an oblong roll, packing firm,
then make a grove through the centre; into this
groove put 3 hardboiled eggs,, end to end; press
firmly, roll the meat level in cracker crumbs, bake
in shallow pan 2 hours in moderate oven, basting
occasionally with water and melted butter. When
the loaf is sliced, there should be a slice of egg in
each picee. Garnish with parsley or lettuce.
Mrs. A. R. Brodbeck.
MOCK DUCK.
Round or flank steak, chopped onion, bread
crumbs, salt, pepper, and sage. Place on the round
or flank steak a filling of bread crumb?, seasoned
with salt, pepper, chopped onion, butter, (or bacon
or ham fat), and sage. Roll the steak around the
stuffing and fasten with skewars of tooth-picks.
Place in a casserole. Add a cup of stosk or water
54 HANOVER COOK BOOK.
and bake in a quick oven about 45 minutes. Ac-
company this with currant jelly.
Mrs. C. Stahr Hamm, Kingsport^ Tenn.
MIXED MEAT LOAF.
3 Ibs. veal shank; 1 Ib. sausage; 3 cups dry bread
crumbs; 1 cup sweet milk; salt, pepper, pinch of
sage. Boil shank and chip meat fine. Mix thor-
oughly with the sausage^ milk, bread crumbs and
se asoning. Form into a loaf and bake until brown.
Mrs. C. Stahr Hamm, Kingsport, Tenn.
SCRAP CAKES.
Take through the meat chopper any kind of cold
meat that has been left over, add 1 egg, a little
onion, parsley or sage^ pepper and salt, and enough
cracker crumbs to handle. Mix well ; form into cakes,
dip into egg, then into cracker crumbs, fry in butter
and lard. Mrs. Jacob Trone.
BEEF PATTIES.
Chop cold beef fine; beat 2 eggs, and mix with
meat, add a little milk, melted butter, salt and
pepper. Make into rolls and fry.
Mrs. Samuel Althoff.
DELICIOUS PORK AND BEEF LOAF.
1 Ib. of beef of the rounds; J Ib. of pork; grind
both; season with pepper and salt to taste; knead
all together and make into a long loaf; or if you
prefer, make into small cakes; put into a roaster
with sufficient water to boil and let it roast slowly.
Mrs. Mary Ehrhart, New Oxford, Pa.
BEEF ROLL.
To 1 Ib. of raw beef take 1 egg, 4 tablespoonfuls
of cracker crumbs,! teaspoonful of salt/, little pepper.
Roll, wash with egg; bake in slow oven 4 hours.
Mrs. A. L. Benford.
HANOVER COOK BOOK. 55
POT ROAST.
Select a nice piece of roasting meat. Place in
cooking vessel, season with salt and pepper, sprinkle
with flour, and a little sugar, with sufficient water
to keep from burning, adding more as needed. After
removing the meat, by adding a little water you wil
have enough stock to make a nice dressing.
Mrs. Jacob Sell.
SPICED POT ROAST.
Get a good sized piece of beef and spice with
oniori, bay leaf, cloves, vinegar, salt and pepper.
If vinegar is too strong, add a little water. Spice
the meat 24 hours. Take the beef put of spice.
Brown on both sides, then add the juice and let
boil 2 hours, then thicken with brown flour to make
a good gravy. Add a good piece of butter when
finished.
Mrs. Charles Heckendorn.
BAKED TONGUE.
Prepare 1 beef or 3 to 4 calve's tongues by sim-
mering in plenty of well salted water until they can
be readily pierced by a fork. Remove the skin and
membrane, place in a roasting pan or skillet with
brown sauce prepared in this way:
Brown 1 tablespoonful of butter and 2 of flour,
add a quart of the essence from the tongue, if too
salt use part water; one minced onion, bay leaf,
pepper corn,, 1 tablespoonful of Worcestershire and
2 of tomato catsup. Bake the tongues in this 1 hour.
Use cold or hot; if the latter is preferred, seasoning
may be added. A sliced potato, carrot or turnip,
bit of tomato, are all good. If allowed to cool pour
all of brown sauce over the tongues and use in
serving. Mrs. Geo. E. Stover.
BEEF LOAF.
2 Ibs. of beef chopped fine, 1 egg, a small onion,
1 cup of bread crumbs or crackers rolled fine, J cup
56 HANOVER COOK BOOK.
of sweet milk or cream, salt and pepper to taste,
1 tablespoonful chopped parsley, 2 tablespoonfuls
melted butter. Mix all together, press into a firm
loaf, put into a greased pan, rub butter over top
and bake 1 hour.
Mrs. Bortner.
VEAL PIE.
Wash a shank of veal weighing 3 or 4 Ibs. and
cover with boiling water, adding a few strips of
fat beef or prok beef- preferred. Cook slowly
until the veal is ready to fall from, the bones. When
cool remove the bones, cutting the meat so that no
piece is larger than 2 inches. Return to the liquor,
adding sufficient water to make a juicy stew. Season
with salt and pepper; let come to a boil and thicken
slightly with flour, as you would a stew. Line your
pan with the dough } inch thick, or as thin as you
can handle; pour in the meat, roll out the top crust,
cut 4 holes in the top crust for the escape of steam,
and bake in a rather hot oven 20 or 30 minutes.
Serve in the dish in which it was baked.
Mrs. A. B. Conrad.
VEAL CAKE.
A few slices of cold roast veal, a few slices of cold
ham, 2 hard boiled eggs, 2 tablespoonfuls of minced
parsley, a little pepper, good gravy or stock. Cut
off all the brown outside from the. veal and cut the
eggs into slices. Procure a pretty mold; lay veal,
ham, eggs and parsley in layers, with a little pepper
between each, and when the mold is full, get some
strong stock and fill up the shape. Bake for \ hour,
and when cold turn it out. Very convenient for
picnics. Mrs. John A. Cremer.
BREADED VEAL CUTLETS.
Trim and flatten the cutlets, pepper and salt and
roll in beaten egg, then in pounded crackers. Fry
rather slowly in good drippings, drain and squeeze
HANOVER COOK BOOK. 57
a little lemon juice on each and serve hot, or serve
with tomato sauce.
Mrs. John A. Cremer.
VEAL CROQUETTES.
Take 1 cup of cold roast breast of veal chopped
fine, 1 cup of cold boiled rice, 1 egg, 2 tablespoonfuls
of cream, 1 teaspoonful of minced parsley, a little
onion juice, salt, pepper and nutmeg. Heat the
milk, veal and rice together, add the egg and season-
ing, turn out on a dish. When cold form into cro-
quettes, roll first in beaten egg then in bread crumbs
and fry in boiling fat. Any cold meat may be used
instead of veal.
Emma E. Bucher.
Philadelphia, Pa.
PRESSED VEAL.
Stew 2 Ibs. of lean veal, save the broth; cut very
fine and season well with salt, pepper, parsley, and
onion juice. Add 1 tablespoonful of melted butter,
1 cup bread crumbs, and 2 eggs well beaten. Mix
the whole well together, tie this in a bag and boil
in the above mentioned broth for 10 minutes. Put
the bag under a heavy weight and keep cold. Then
slice.
Mrs. J. A. Melsheimer.
58 HANOVER COOK BOOK.
Eggs
TO PRESERVE EGGS.
1 Ib. of water glass to 1 gal. of water. Stir several
times each day for several days, then add eggs.
TO PRESERVE EGGS.
Grease each egg with lard and stand on point
and cover with lime water.
TIME FOR BOILING EGGS.
Poached eggs four minutes. Soft-boiled eggs
2J to 3 minutes. Hard-boiled eggs 6 to 8 minutes.
To prepare soft-boiled eggs for invalid or weak
stomach make a pint of water boiling hot, put in
the egg and remove from stove, let set for 10 minutes
and serve. Mrs. C. E. Bortner.
EGG FRITTERS.
Beat yolks of 4 eggs, 1 cup of cold water, 2 table-
spoonfuls melted butter, 2 cups of flour, now add
the well beaten whites of the eggs, and drop by
spoonfuls into smoking hot lard. Brown on one side
and then on the other. While hot dust with powder-
ed sugar and serve.
OMELET.
4 eggs, 1 tablespoonful flour or cornstarch, prefer-
ably the latter, f cup milk, a pinch of salt. Separate
whites and yolks of eggs. Mix yolks, slightly beaten,
with milk and flour or cornstarch, add whites beaten
HANOVER COOK BOOK. 59
to a stiff froth, and bake in a hot greased skillet for
15 minutes. Fold and serve at once.
Mrs. A. R. Mundorff.
EGG OMELET.
4 eggs, 1 pint milk, \ cup flour, salt to taste.
Beat yolks of eggs thoroughly, mix flour and milk
together until smooth, add to yolks and put on fire
until it thickens, then pour over the beaten whites,
pour into greased pans and bake about 30 minutes.
Mrs. L. H. Hoffacker.
OMELET.
Six eggs, separate whites and yolks. Beat yolks
with one spoonful of salt until light. Warm
one cup of milk with a lump of butter size of a wal-
nut until butter melts. Pour into beaten yolks,
then add one tablespoonful of flour rubbed to a
paste with milk. Add a pinch of salt to the whites
of eggs and beat until stiff. Fold into the mixture.
Have a pan larded on the side, and a tablespoonful
of lard in it quite hot, pour in omelet and cook on
top of stove until well set then put in a quick oven
to brown. Serve on hot plate at once.
Mrs. H. D. Becker.
OMELET.
3 eggs, 1 cup milk, pepper and salt, 1 cup bread
crumbs. Heat pan, pour in 1 tablespoonful butter
and lard, then put in the bread crumbs. Pour
over this the well beaten eggs and milk, and bake
in a moderate oven. Do not turn.
Ada Basehoar.
OMELET.
4 eggs, 3 tablespoons flour. 1 cup milk. Beat
eggs spearately until very light. Mix all together
and pour into a pan with a little hot lard in it.
Mrs. E. F. Redding.
60 HANOVER COOK BOOK.
OMELET.
Have fresh eggs, allowing one egg for each person.
Break the eggs in a bowl and to every egg add a
tablespoonful of cream or milk. Some cooks prefer
hot water. Beat thoroughly. The omelet pan must
be very hot, using a tablespoonful of butter to 6
eggs. Turn the mixture into the pan, run a thin
bladed knife under the bottom so as to let that which
is cooked get above. Begin at one side and carefully
roll the edge over and over till it is all rolled up,
then let it stand a moment to brown. Do not let
it cook solid. Turn on a hot platter, season and
garnish. Mrs. J. S. Moul.
OYSTER OMELET.
Beat 6 eggs to a light froth, add J cup of cream,
salt, and pepper. Pour into a frying pan with 1
tablespoonful of butter and drop in a dozen large
oysters. Fry a light brown. Double over and send
to table immediately. A. F. Barker.
BEAUREGARD EGGS.
3 eggs, 1 tablespoonful of flour, \ pint milk, 5
squares toast, 1 tablespoonful butter, salt and pepper
to taste. Boil eggs hard, remove shells, chop whites
fine, take yolks through potato ricer, or chop very
fine. Have toast ready on hot plate, put the milk
on to boil, rub butter and flour together in saucepan,
add whites, salt and pepper, a generous teaspoonful
of fine cut parsley, let boil up once, cover the toast
with layer of this sauce, sprinkle over all the chopped
yolks and serve. Mrs. J. T. Rebert.
BAKED EGGS.
Pour a little water into individual baking dishes.
Break the eggs into these and cover, and set in the
oven. Bake five minutes. Just before serving add
lump of butter and the seasoning.
HANOVER COOK BOOK. 61
STUFFED EGGS.
Doil hard 1 doz. eggs, peel, cut in half cross wise,
take the yolks out, put them in a bowl, mash well,
add butter size of shellbark, salt and pepper, and a
little parsley, enough cream to make a smooth
mixture, put back into egg, dip in raw egg well
beaten, roll in bread crumbs and fry in hot lard.
Mrs. Paul Hoke.
SMOTHERED EGGS.
Fry eggs. Fry bread crumbs in brown butter,
and sprinkle over top of eggs.
Mrs. C. E. Bortner.
DEVILED EGGS.
Hard boil eggs; shell and cut in halves lengthwise,
scrape out the yolk and rub smooth with vinegar;
salt, pepper and mustard to taste; heap into the
halved whites and serve on lettuce leaves.
Mrs. C. E. Bortner.
SCRAMBLED EGGS WITH HAM.
Melt 3 tablespoonfuls of butter in frying pan,
put into it 1 cup of cold boiled ham, finely chopped,
stir until thoroughly heated. ^ Have ready 3 eggs,
slightly beaten, and mix with 3 tablespoonfuls
of rich milk. Stir and cook until egg is set. Garnish
with parsley. C. G. M.
EGG CHOPS.
9 hard boiled eggs, 1 onion, medium size, celery
tips. Chop together, not too finely. Make cream
sauce of If cups milk and 3 tablespoonfuls flour
boiled until thick. Mix all together, seasoning with
salt and red pepper. When perfectly cold form into
chops, dip into bread crumbs, then into egg, and
then again into bread crumbs. Swim in hot lard.
Mrs. A. R. Mundorff.
SNOW EGGS.
Butter thoroughly the inside of as many custard
cups as eggs you wish to serve, the eggs are best
62 HANOVER COOK BOOK.
prepared separately. Separate the white from the
yolk of the egg and beat the white, with a little salt,
to a stiff froth. Put this into the buttered cup,
make a hole in the middle in which to put the yolk,
which ijs not beaten, but left unbroken as it comes
from the egg, when ready place the cups in a sauce
pan of boiling water, letting the water come half
way up the cup. Cook this until the white is set
firmly. Invert a warm plate over each cup and turn
out egg. Sprinkle chopped parsley on top, if desired,
serve at once. Mrs. W.W.H.
EGG FLAKES.
Allow 2 tablespoonfuls of sweet milk to every egg.
Add butter the size of a walnut and a pinch of salt
to the required milk, and heat it to almost boiling
point. From a saucer slip the eggs, one at a time,
into the milk. With a thin knife cut the eggs into
pieces, then carefully free the mixture from the
bottom of the pan. Watch closely lest the eggs
harden, remove from the fire before they are quite
done, turn up from the bottom of pan and let stand
a minute before serving. If properly cooked the eggs
will have the appearance of yellow and white flakes.
An excellent breakfast dish. Edith Hesson.
CREAMED EGGS.
Beat 4 eggs until well mixed, add J teaspoonful
salt and 1 cup milk, then 2 tablespoonfuls butter.
Cook over hot water until mixture thickens slightly,
stirring constantly. Serve at once.
Mrs. H. S. Ehrhart.
EGG CROQUETTES.
Boil eggs till hard. Peel, cut in half. Remove
yolk. Mash with back of spoon. Add melted butter,
salt and pepper, and sweet cream to make a soft
paste. Refill the whites of eggs. Put together to
form whole egg. Dip in beaten egg and cracker
crumbs. Drop in hot lard and fry a golden brown.
Mrs. E. K. Eichelberger.
HANOVER COOK BOOK. 63
Fruits, Etc.
APPLE FRITTERS.
1 pint flour, 1 teaspoonful baking powder, 1 egg,
little salt, milk enough to make batter about consis-
tency of thick cream. Core, pare and slice apples,
dip in batter and fry in hot lard. Sprinkle with
granulated sugar before serving.
Mrs. J. H. Brough.
APPLE FRITTERS.
1 \ cups flour, \ teaspoonful salt, beat 2 eggs slight-
ly, add gradually J cup cold water. Beat briskly
until light, add J cup milk. Now add the flour, beat
smooth, add 2 scant teaspoonfuls baking powder.
Pare, remove seed pits and cut apples into circles.
Dip a slice of apple into the batter then drop into
a pan containing hot lard. Brown and turn. Fry
until apple is tender. E. H.
BAKED APPLES.
Pare apples, take out the core, fill with sugar.
Cream together \ cup butter, 1 tablespoonful flour,
add 1 cup hot water, pour over apples and bake a
nice brown. Mrs. Al. Long.
STEWED FRUIT.
1 Ib. figs, 1 Ib. prunes, 1 Ib. prunellas, J Ib. sugar.
As a substitute for prunellas 2 lemons can be used,
when 1 Ib. of sugar will be required. Cut lemons
64 HANOVER COOK BOOK.
into small pieces, pour 1 quart of boiling water over
fruit and let simmer for an hour or more.
Mrs. A. C. Matthews.
BAKED PEARS.
Pare, halve and core well ripened pears. Place
in deep bake dish with water and sugar. Dot pieces
of butter into each hollow. Stick whole cloves into
each half. Bake until soft and slightly browned.
Quijnces may be baked in the same way, but care
should be taken to see that they are stewed until
tender before placing them in the bake dish.
FRENCH FRITTERS.
1 pt. milk, 2 eggs, 1 teaspoonful of salt, 2 tea-
spoonfuls of baking powder, 1 tablespoonful of sugar,
and enough corn flour to make a batter. When
the lard in the frying pan is hot drop a spoonful
Of the batter into the pan. Brown and turn the
fritter on the other side until it browns. Serve hot.
VIRGINIA FRITTERS.
Put a pint of water into which has been stirred
a teaspoonful of salt over the fire and bring to a
hard boil. Add a teaspoonful of butter and without
removing from the fire, turn into the boiling water
two cupfuls of sifted flour. Stir steadily until it
has boiled 3 minutes. The flour will have absorbed
all the water. Turn the paste into a bowl and set
aside to cool. When cold stir into the paste the
well beaten yolks of four eggs, and when these are
well incorporated with the paste, add the beaten
whites. Drop by large spoonfuls into boiling fat
and cook until brown. Serve hot with sugar or a
sauce.
Mrs. H. D. Becker.
HANOVER COOK BOOK. 65
Vegetables, Cheese Dishes
and Noodles
Young peas, canned tomatoes, green corn, aspar-
agus, spinach, Brussels sprouts 15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery,
cauliflower, young cabbage, peas 20 to 30 mijnutes.
Young turnips, young beets, young carrots, young
parsnips, tomatoes, baked potatoes, sweet potatoes,
onions, cabbage, cauliflower 30 to 45 minutes.
String beans, shell beans, oyster plant, wijnter
squash 45 to 60 minutes.
Winter vegetables One to two hours. Old
beets, forever.
SUGGESTIONS.
Potatoes. Peel very thinly as the best part of
the potato is nearest the skijn. The great point in
cooking potatoes is to serve them as soon as they are
done. When boiled, baked, fried or stewed, they
are rendered watery by continuing to cook them
after they reach the proper point. For this reason
potatoes to bake or boil should be selected so as to
have them nearly the same size.
MAJORS WHITE POTATOES.
Roast potatoes until soft, take from oven, cut
off top and remove from shell. Put ih dish and
season with salt, pepper and butter; and milk
enough to moisten. Beat this well, and replace in
shells with bread crumbs on top. Put in oven to
brown. Mary Zinn.
66 HANOVER COOK BOOK.
FRENCH FRIED POTATOES.
Select good sized potatoes, pare and cut lengthwise
about f in. thick. Roll in flour and swim in lard.
Season with salt.
Mary Zinn.
SARATOGA CHIPS.
Pare potatoes and slice thin on slaw cutter, put
in ice water, remove and wipe dry. Drop in hot
lard, stir until light brown and crisp; remove quickly
with skimmer and sprinkle with salt.
Nadine N. Gitt.
ESCALLOPED POTATOES.
Pare and slice potatoes. Put small lumps of
butter, about 4, in the bottom of a baking dish.
Put on top of the butter a layer of potatoes, then
small pieces of butter and then salt and pepper,
then another layer of potatoes and so on, alternating
until the difeh is nearly full. Pour in milk, not enough
to cover, put into a fairly hot oven and bake from
f to 1 hr. When quite brown put on top a greased
paper or a pie pan.
Mrs. H. S. Ehrhart.
ESCALLOPED POTATOES WITH EGGS.
Boil 1 doz. good sized potatoes, skin while hot and
slice 1 doz. hard-boiled eggs, also slice while hot.
Have ready a sauce of butter, flour and cream,
same as for croquettes. Butter a puddjjng dish, put
in alternately a layer of potatoes and eggs, cover
with the sauce, put bread crumbs over top and
brown in oven. Serve hot.
Mrs. Geo. N. Forney.
HASHED BROWN POTATOES.
1 qt. of cold boiled potatoes cut into dice and
sprinkle with pepper. Melt 1 tablespoonful of butter,
HANOVER COOK BOOK. 67
1 scant spoonful of onion, cook until yellow, add a
tablespoonful of flour, when sjightly brown add I
cup stock, cream, or water; season with salt. Add
potatoes until they have absorbed nearljy ajl the
sauce. Boil about 10 minutes. Melt 1 teaspopnful
of butter in a pan, add potatoes, stir several times,
cook until they have formed a brown crust under-
neath. Turn over like an omelet and serve; add
parsley before taking out of pan.
Annie G. Zieber.
LYONNAISE POTATOES.
Cut cold potatoes into small pieces, season with
salt and pepper, add 1 teaspoonful chopped parsley.
Put 1 teaspoonful butter on fire in saucepan, when
hot add a slice of onion, fry brown, then add potatoes
and fry a light brown. Mrs. G. D. G.
POTATO FRITTERS.
Take 2 cups cold mashed potatoes, add 1 cup
milk, 2 well beaten eggs, 3 teaspoonfuls baking
powder, 1 teaspopnful salt, 2 cups flour. Put lard,
a small amount, into the frying pan, when smoking
hot dip the batter out by the spoonful. Brown well
on 'one side, then turn and brown on the other side,
Serve hot. E. H.
POTATO CROQUETTES.
1J cups cold mashed potatoes, 1 tablespoonful
butter, | teaspoonful salt, dash of cayenne pepper
and celery salt. Mix thoroughly and add ^ tea-
spoonful minced onion, 1 teaspoonful of minced
parsley, 1 egg yolk, 2 tablespoonfuls cream. Form
into croquettes, dip into the white of an egg and
roll in fine cracker or bread crumbs. Fry in deep
fat. Mrs. J. H. Bittinger.
POTATO FRICASSEE.
Cut freshly pared potatoes into dice and cove
with cold water 10 or 15 minutes. Put a tablespoon 1 *
68 HANOVER COOK BOOK.
ful of butter into a frying pan and when hot brown a
small onion, chopped fine, add the potatoes with
enough water to almost cover them, add salt and
cook until the water has boiled away, when the
potatoes should be soft and mealy. E. H.
BROWNED POTATOES.
Boil small even sized potatoes in salt and water
until nearly soft, pour off water, and let dry. Have
some butter and lard hot in a skillet, in which brown
the boiled potatoes evenly.
Rebekah D. Gitt. .
SWEET POTATO CROQUETTES.
Boil, peel and mash 4 large sweet potatoes, season
lightly, with salt and pepper, add 1 tablespoonful
of butter, 1 tablespoonful of sweet cream, a table-
spoonful of grated onion, teaspoonful fine cut parsley;
mix well. After cold take a spoonful at a time,
shaping them either in tiny cylinders or in round
balls the size of a small walnut. Dip in slightly
beaten egg, roll in finely sifted bread crumbs and
fry a golden brown in smoking hot lard.
Mrs. E. B.
CANDIED SWEET POTATOES.
Lump butter size of an egg, 1 cup brown sugar,
melt until it thickens. Take 3 large or 6 medium
sized sweet potatoes, pare, and put in syrup, add
\ cup water. Boil until soft. .
Mary Zinn.
SWEET POTATO CROQUETTES.
2 cups hot mashed sweet potatoes, 1 teaspoonful
salt, 1 egg, parsley, a piece of butter the size of a
walnut, a dash of pepper. Beat the egg until light,
add to the potatoes and then add all the other
ingredients. Mijx well and when cool form into
cylinders. Roll first in egg and then in bread
HANOVER COOK BOOK. 69
crumbs and fry in boiling fat. This will make 12
croquettes. Mrs. Dr. Stick.
SWEET POTATO PUFFS.
3 large sweet potatoes, 1 tablespoonful melted
butter, 1 teaspoonful salt, dash pepper, 1 teaspoonful
chopped parlsey. Boil sweet potatoes, when cool
mash, add butter, salt, pepper and parsley, mix
thoroughly and put into well greased gem pans.
Rough the top with a fork; sprinkle with brown
sugar and bake 20 minutes in hot oven.
Mrs. C. J. Gitt.
GLAZED SWEET POTATOES.
Cut cold boiled sweet potatoes into slices about
1 inch thick, season with salt and pepper. To 1
quart of potatoes take \ cup of melted butter, add
2 tablespoonfuls sugar. Dip the slices into the
liquid and place in a large pan. Cook 12 minutes
in a very hot oven. The potatoes should turn a
rich glossy brown in that time. Serve hot.
E. H.
CORN PUDDING.
1 doz. small ears corn, 1 tablespoonful sugar,
small cup milk, and a little salt. After putting in
oven stir several times until it begins to get thick,
or it will not bake in the middle.
Mrs. Chas. Winebrenner.
GREEN CORN PUDDING.
1 doz. ears green corn, score the kernels and cut
from cob, scrape off what remains on cob, 1 pint
milk, 2 eggs well beaten, 2 large spoonfuls flour,
2 large spoonfuls butter, 1 large spoonful sugar,
salt to taste, bake in well buttered dish 2 hours.
Mrs. Edw. Smith.
70 HANOVER COOK BOOK.
CORN PUDDING.
Grate corn from 6 ears, 3 eggs beaten separately,
\ cup of sweet milk, small tablespoonful of corn-
starch, butter the size of an egg, 1 teaspoonful
of sugar, salt to taste. Bake in a pudding dish.
Mrs. J. D. Little.
CORN FRITTERS.
1 doz. full ears of corn, grated, yolks of six eggs
well beaten, 1 teaspoonful of salt, J teaspoonful
sugar, 2 rounding tablespoonfuls of flour, fold in the
.stiffly beaten whites. Bake on a hot griddle.
Mrs. D. D. Ehrhart.
CORN FRITTERS.
12 ears corn, 2 tablespoonfuls flour, 3 eggs, pinch
salt. Mrs. Hugh Hostetter.
CORN OYSTERS.
Grate 6 ears of corn, add 1 spoonful flour, 2 eggs,
beat the whites very light and add last, salt and
pepper to taste, drop by spoonfuls into Butter and
lard. Mrs. Jacob Myers.
CORN CHOWDER.
1 qt. of green corn, or can of corn, 1 qt. potatoes,
diced. Put the corn and potatoes in layers in the
baking dish. The potatoes first. Sprinkle the
layers with salt, pepper and bits of butter, add a
little minced onion and parsley. Add water and
cook until the potatoes are soft, then add a little
milk or soup stock. This is a savory dish and a
meal with this does not require meat.
M. Bertha Zieber.
CREAMED ONIONS.
Remove skins, slice onions; cook until tender
and drain. Pour over the onions a sauce made of
HANOVER COOK BOOK. 71
1 cup sweet milk, 1 tablespoonful of flour mixed
with salt and pepper to taste. E. F. H.
STUFFED SPANISH ONIONS.
Peel the onions under water and scoop out from
the top a portion of the center. Parboil five minutes
and then turn upsidedown to drain. Make a stuffing
of the chopped onion taken from the centers, soft-
ened bread crumbs, salt, pepper and a generous
amount of butter. Fill the onions heaping full and
sprinkle the top with buttered crumbs. Cover and
cook till tender, almost an hour, in a pan containing
a small quantity of water. Let them brown a very
little before taking from the oven. A. B, C.
ESCALLOPED ONIONS.
Peel and boil in salted water. Drain and put
into a baker, a layer of onions, bits of butter, and
a sauce made of 1 tablespoonful of flour and i cup
of cream. Then another layer of onions until dish
is full, sprinkle the top with bread crumbs and bits
of butter. Bake in a slow oven nearly 1 hour, have
enough milk to nearly cover.
Mrs. A. H. Secrist.
ESCALLOPED BEANS AND CORN.
Break and cook 2 quarts green beans. Cook
until tender in salt water in which 2 tablespoonfuls
of pork drippings had been added. Take 1 quart of
green corn, cut from the cob and cook 15 or 20 min-
utes, put into a baking dish a layer of beans then a
layer of corn until the dish is full. Take a cup of
milk, a lump of butter and 1 tablespoonful flour,
mix together; pour into the dish, put into oven and
ba^e \ hour. Mrs. Oliver Hesson.
LIMA BEANS.
Wash \\ cups of beans, cover well with cold water
and boil 10 minutes. Pour off this water. Now add
72 HANOVER COOK BOOK.
enough hot water to cover, a little salt, and boil
till beans are tender. Before serving, put in butter
the size of a large walnut and enough cream to make
a gravy and let come to a boil.
Mrs. Joseph Brockley.
BAKED BEANS.
Boil 1 qt. of medium size white soup beans till
almost tender. Drain and turn into a baking dish.
Pour over them sufficient hot water to cover, then
add 1 teaspoonful each of salt and mustard, 2 table-
spoonfuls of molasses, | cup of fresh or canned
tomatoes. Cover with thin slices of bacon and
bake 1 hour. Mrs. Frank Conrad.
BOSTON BAKED BEANS.
Soak 1 qt. of small pea beans in 2 or 3 qts. of
water over night. In the morning drain and look
over them carefully and put them in a large bean
pot. Have i Ib. of salt pork or fresh pork will do,
(not too fat) well washed, and place it on the beans.
Dissolve 1 scant tablespoonful of salt and 2 table-
spoonfuls of molasses, also if desired 1 teaspoonful
of mustard. Pour over beans adding sufficient
water to cover them and place in a moderate oven
and bake all day if to be served in the evening,
or cover and let them remain in oven all night if
to be served for breakfast. Water is to be added
if necessary through the day. Mrs. W. E. Pitts.
BEETS WITH DRESSING.
Boil about 4 beets until soft. Place in cold water
and remove the skins, then cut into squares. Make
a dressing by placing on the fire a cup of vinegar,
half a cup of sugar, half cup of thin cream or milk,
in which has been smoothed a scant tablespoonful
of flour. Stir the milk into the boiling vinegar,
add salt, pepper and a lump of butter, then pour
over hot beets. If any are left they are very nice
served cold. Mrs. Jacob Sell.
HANOVER COOK BOOK. 73
BOILED BEETS WITH WHITE SAUCE.
Boil until tender 3 or 4 medium sized red beets,
peel and dice them, season with a little salt and pep-
per. Rub a tablespoonful each of butter and flour
together in a sauce pan, add a small cup of boiling
water and 2 tablespoonfuls of sugar, pour over the
beets; serve hot.
Mrs. J. F. Rebert.
FRIED TOMATOES.
Slice tomatoes, roll first in egg, then in bread
crumbs, fry in butter and lard mixed.
Mary Zinn.
SCALLOPED TOMATOES.
Skin the tomatoes, cut in pieces, put a layer of
tomatoes with a little shredded onion; season with
pepper and salt, then a layer of bread crumbs with
plenty of butter, then another layer of tomatoes;
lastly 1 of crumbs. Put in oven, when brown cover
and steam. It takes about f of an hour to cook.
Miss Emily J. Young.
CREAMED CABBAGE.
Take a small head of cabbage, remove hard core,
boil whole until tender. Serve with cream dressing.
Mary Zinn.
STUFFED CABBAGE "The Texas Favorite."
Select a good sound head a cabbage, size to suit,
family, pour over it boiling water and let it stand
for J hr., then drain and shake dry. Take each
layer of leaves and pull back until you come to the
very center. Fill with the following stuffing, putting
a little between each layer. About a pound of ground
beef, 2 or 3 tablespoonfuls of rice mashed in cold
water, 2 tablespoonfuls chopped parsley, 1 small
74 HANOVER COOK BOOK.
onion and a dash of red pepper. Fill the cabbage
with this and then tie up in cheese cloth, put in a
pot of boiling water, well seasoned with salt, and
let boil for 2 hrs. When done turn out on a flat
dish and you may serve with cream sauce if you
like. Serve hot. Mrs. Charles Althoff.
FRIED CUCUMBERS.
Pare and slice well grown green cucumbers J in.
thick. Let soak in salt water 1 hr. or more, drain,
wipe dry, and dip each slice into beaten egg, then
into grated bread crumbs, and fry brown in hot lard.
Serve immediately.
STEWED CUCUMBERS.
After paring the cucumbers cut them in quarters
lengthwise and cut off the edge which contains the
seeds, if they are at all yellow. Let soak 10 minutes
in cold water, if they are garden cucumbers, the
hot-house variety are less bitter and do not need
soaking. Put them in boiling salted water and cook
until tender. Make a thin white sauce with 1 cup
hot milk stirred into 1 tablespoonful of butter and
1 of flour cooked together. Season with salt, black
pepper, paprika and a bit of onion juice. Serve
the cooked cucumbers on buttered toast and cover
with the white sauce. Emma E. Bucher,
Philadelphia, Pa.
STUFFED EGG PLANT.
Scoop out inside of egg plant. Chop and add to
it 1 tomato and 1 onion and lump of butter. Cover
with water and let cook until tender and nearly dry.
Season highly with salt and red pepper; add enough
bread crumbs to fill egg plant. Now cover top with
bread crumbs and bits of butter, put into oven and
brown. Serve on lettuce leaves.
Mrs. Frank Frysinger,
York, Pa.
HANOVER COOK BOOK. 75
KALE.
Boil tender in salted water 1 hour, or more. Fry
cubes of bacon, dredge with flour, drain the kale
and put into the bacon and dress with salt, pepper
and vingear. Mrs. C. Kurtz.
SPINACH.
Cook in boiling water 5 minutes. Pour off the
water and boil i hour in salted water. Cut up bread
into cubes and fry in butter. Drain the spinach,
put into the pan with browned bread cubes and
toss together. Serve hot with either poached, or
hard boiled eggs.
Mrs. Isaac Herz,
York, Pa.
SPINACH ON TOAST.
Wash thoroughly until satifised that all grit is
removed, then allow it to lie for a while in cold water.
Put into salted boiling water and boil from 20 to 30
minutes. Drain and cut into coarse pieces with
sharp knife, put into hot dish, sprinkle with pepper
and salt and pour over it melted butter. Have small
pieces of toasted bread buttered and arranged on
a hot platter. Place portions of spinach on these
and garnish with slices of hard boiled egg.
C. G. M.
FRIED SQUASH AND GRAVY.
Cut a squash into thick slices, about one-third
of an inch. Sprinkle with salt and let stand in water
1 hr. or so. Drain, wipe dry, roll in flour; fry in pan
containing some lard; Fry brown on both sides.
When the squash is all fried if no lard remains in
the pan put some into the pan, add 1 tablespoonful
of flour and enough water to make gravy. Season
and serve. Mrs. Oliver Hesson.
Westminster, Md.
76 HANOVER COOK BOOK.
STUFFED PEPPERS.
Cut stems from sweet peppers, also top, large
ones preferred, remove the seeds, fill them with
ground meat, either cooked or uncooked, season to
taste, cover the bottom of a deep pan with flour,
adding salt and pepper. Stand peppers in this
and put a small piece of butter on each, (the top)
pepper. Put 1 cup tomato in pan around each
pepper. When the flour is brown, then add stock
or gravy and continue to baste until peppers are
soft. It is well to cover to prevent peppers getting
dry. Mrs. Nancy Hersh Yeager,
New Oxford, Pa.
STUFFED PEPPERS.
Take 3 doz. medium sized green peppers, cut out
the tops and remove the seeds. Put into salt water
over night. Take 2 large heads of. cabbage, cut fine,
sprinkle J cup salt over it and let stand 1 hour,
squeeze out salt water, add 4 tablespoonfuls celery
seed, and 4 of mustard seed, and f cup grated horse
radish. Mix well and stuff the peppers tightly with
the slaw, being careful not to break the peppers.
Turn upside down until all have been filled,' then
pack into a crock with the open end up. Boil 2 qts.
of vinegar with 3 cups of sugar and pour over pep-
pers. Let stand over night, repeat 3 successive
mornings, after which pack in Mason jars; pour hot
vinegar over them., and seal. Mrs. Oliyer Hesson.
Westminster, Md.
BOILED PARSNIPS.
Pare parsnips, cut into quarters, put them into a
kettle containing a piece of smoked ham; boil rapidly
until tender. Drain, and serve.
BAKED CAULIFLOWER.
Boil tender, split through the middle with a sharp
knife, lay the cut sides downwards in the baking
HANOVER COOK BOOK. 77
dish, and pour over and around it a cupful of drawn
butter sauce. Sift fine bread crumbs on top and set
in the oven until it begins to brown. Serve in baking
dish with cut lemon.
Mrs. T. J. Little.
CAULIFLOWER TOMATO SAUCE.
Boil a fresh cauliflower, drain and place on a hot
dish. Pour over it a cupful of tomato sauce, sprinkle
with fried bread crumbs, add lemon juice and a
small bit of butter, and } Ib. of grated cheese. Put
in oven until hot, and serve.
Mrs. C. J. Gitt.
SALSIFY.
Scrape them, and throw at once into water, to
which a little vinegar has been added. Then boil
in fresh water until it has evaporated, add butter,
pepper and salt. Mash and form into patties and
roll in bread crumbs, fry the same as an oyster.
Misses Zeiber.
CARROTS.
Trim the carrots and boil in salted water. When
done drain off the water. Melt 1 tablespoonful of
butter in a sauce pan, add to it.l tablespoonful each
of flour, pepper, salt, grated nutmeg, a pinch of
sugar and a small quantity of cream or milk. Put
in the carrots, simmer gently a few minutes and
serve. Misses Zeiber.
DREAM CAKES.
Cut thin slices of stale bread, spread each slice
with club cheese and press together like a sandwich,
brown and crisp in hot butter. Serve immediately.
Mrs. S. L. Bixler.
78 HANOVER COOK BOOK.
CHEESE TOAST. A TASTY BREAKFAST.
Cut 4 slices of bread, 4 inches square. Add a
little salt, and 4 tablespoonfuls of milk to 2 well
beaten eggs, 1 egg will do. Dip each slice of bread
in the mixture and fry a light brown on one side.
Have ready 4 thin slices of cream cheese, slip one
on each piece of bread as it is turned, cover, and by
the time the under side of the bread is browned the
cheese will be melted. Garnish with parsley and
serve on hot plates.
Mrs. Ella Bellinger.
MACARONI WITH CHEESE.
J Ib. or 12 sticks macaroni, broken into 1 in.
lengths, and cooked in 3 pints boiling salt water 20
minutes. Turn into colander and pour over it cold
water; drain. Make a sauce of 1 tablespoonful each
of butter and flour and f cup hot milk; salt. Put
a layer of grated cheese in bottom of bake dish,
then a layer of macaroni, and one of sauce; repeat
until all is used and cover the top with fine bread
crumbs, bits of butter and grated cheese. Bake
until brown. Miss Blanch Hostetter.
CHEESE FONDU.
1 cup rolled crackers or bread crumbs, 1 cup milk,
3 cups grated cheese, 2 eggs, whites beaten seperately.
Bake 20 minutes in quick oven.
M. Elizabeth Gitt.
CHEESE AU GRATIN.
Separate 4 eggs and beat the whites to a fjoth,
add the beaten yolks, | teaspoonful of salt and a
little pepper, 1 cup of grated cheese, J cup of milk
and 2 tablespoonfuls of melted butter. Grease
ramekins with butter and fill with the mixture;
sprinkle with a light covering of bread crumbs, and
bake in a moderate oven from 8 to 10 minutes.
Mrs. Harry Shultz.
HANOVER COOK BOOK. 79
CHEESE SOUFFLE.
One-fourth pound grated cheese, 2J tablespoonfuls
of flour, J teaspoonful of salt, 1 cup sweet milk, 2
eggs separated, add beat-en yolks with milk. Then
mix with the cheese and flour, 1 teaspoonful of bak-
ing powder, and stir all together, adding the stiff
beaten whites of eggs last. Bake in a moderate
oven \ to f of an hour, or until brown.
BLUSHING BUNNY.
One can tomato soup, one cupful finely cut cheese
(one-fourth pound), one teaspoonful butter, two
eggs, salt, pepper and paprika. Melt the butter
in a pan, add the soup and cheese. When the
cheese is melted, add the seasonings and the eggs
slightly beaten. Stir until thick and serve imme-
diately on toast. The quantity of cheese and num-
ber of eggs can be varied to suit family preferences,
depending on how cheesy and how thick it is liked,
CHEESE BALLS.
Mix 1 cup grated cheese, 1 tablespoonful flour
pinch of salt and paprika and whites of 2 eggs
beaten stiff. Shape into small balls and fry in deep
fat.
Mrs. Lula P. Stover.
MACARONI AND CHEESE.
6 ozs. macaroni, 2 tablespoonfuls butter, 4 ozs.
grated or chopped cheese, 1 pt. milk, 2 tablespoonfuls
flour, \ teaspoonful soda. Break macaroni in \ in.
pieces, boil rapidly for 20 minutes, drain, throw in
cold water for few minutes. Put butter in sauce pan,
melt, then add flour and milk, stir until it boils.
Take from fire add cheese, stir until smooth and add
soda. Stir macaroni into cheese dressing, put in
baking dish, add dash pepper and salt, sprinkle
bread crumbs on top, place here and there small
bits butter; bake few minutes in quick oven.
Mrs. S. L. Bixler.
80 HANOVER COOK BOOK.
CHEESE PUDDING.
1 pint milk, 3 eggs, 1 cup bread crumbs, 1 cup
grated English cheese, a little melted butter, pepper
and salt, whites of eggs beaten light and added last.
Bake 1 hour. Mrs. Edgar Slagle.
RICE CROQUETTES WITH ORANGE SAUCE.
Take 1 cup of rice, scald it; bring it to a boil and
boil 10 minutes, then add 1 quart of milk and cook
in a double boiler until the rice has absorbed the
milk, add 4 tablespoonfuls of sugar beaten with
the yolks of 4 eggs. Form into cylinders, dip these
in egg and bread crumbs and fry in hot fat.
ORANGE SAUCE. Grate the yellow rind of
an orange, add to it the orange juice, mix together
i cup of sugar and 1 tablespoonful of flour, add J
pint of boiling water, bring to a boil, add the orange
juice and rind. Serve warm. A. B. C.
SPANISH RICE.
Take boiled rice sufficient to fill a quart baking
dish, add 1 large cup of fresh or canned tomatoes,
a lump butter size of walnut, 1 sweet pepper chopped
fine, first removing the seeds, cayenne pepper and
salt to taste, J cup grated cheese can be added.
Bake in pudding dish for an hour in moderate oven.
Mrs. Nancy Hersh Yeager,
New Oxford.
RICE FRITTERS.
2 cups cold rice, 1 cup flour, 1 egg, 1 teaspoonful
baking powder, water or milk to make a stiff batter.
Fry in a pan in hot lard. Cold hominy may be
used in the same manner.
Mrs. Oliver Hesson.
STEWED CHESTNUTS.
Blanch 1 quart of shelled chestnuts and put on
to boil with just enough water to cover them. Care
should be taken to have them boil slowly, so that
they remain whole. Should it be necessary more hot
HANOVER COOK BOOK. 81
water may be added while boiling. When tender,
season with butter the size of an egg, \ cup of cream
and salt to taste. Serve as a vegetable with roast
turkey. Mrs. C. E. Ehrhart.
VIRGINIA NOODLES.
The required quantity of noodles boiled and
drained. Put into a baking dish a layer of noodles,
then a layer of grated cheese, and a sprinkling of
salt and pepper, then another lay of noodles and so
on till the dish is full. Dot with butter and cover
with thin slices of bread. Beat an egg and add to
1 cup of sweet milk and pour over the contents of
the dish. Bake in a rather quick oven till liquid
is set. Mrs. W. A. Korn.
New Oxford.
ITALIAN NOODLES.
Make noodles of 3 eggs. Shortly before serving
boil them and drain off their broth. Dress with the
following: \ Ib. of chopped raw beef, 1 chopped
onion, \ cup of chopped tomato, pepper and salt,
2 whole cloves. Put beef and onion in a pan, with
butter, add tomato, cloves, and seasoning, and boil
about \ hour. If tomatoes are not juicy, add a little
water to the above. Mrs. Laura Beard.
NOODLES WITH TOMATO SAUCE.
Sauce: 1 quart of tomatoes, 1 large onion. Boil
tomatoes until soft and rub through a sieve. Add
finely cut onion. Add a lump of butter the size of
a small egg. Add salt, pepper, and a large teaspoon-
ful of sugar.
Noodles:: Take 1 egg and add 1 tablespoonful of
water, a pinch of salt, a dash of red pepper. Add
flour to make a very stiff dough. Let stand for a few
minutes. Roll very thin, cut and let dry. Then
cook for 20 minutes in boiling salted water. Drain.
Pour the sauce over the noodles, grate 2 ounces of
cheese on top and place in a hot oven for 10 minutes.
Fine luncheon dish. Mrs. J. H. Bittinger.
82 HANOVER COOK BOOK.
Salads and Dressings
MAYONNAISE DRESSING WITHOUT OIL.
1 teaspoonful ground mustard, 2 tablespoonfuls
sugar, 2 eggs, f cup of vinegar, butter size of walnut.
Moisten mustard with warm water, add sugar,
butter and beaten eggs; beat well then add vinegar,
heating well again. Put on stove until it thickens
then on ice to chill. Mrs. Black.
FRENCH DRESSING.
4 tablespoonfuls of olive oil, 1 tablespoonful of
vinegar, stir until well mixed, then add salt and
pepper to taste, and pour over lettuce just before
serving. S. Elizabeth Lack,
West Chester, Pa.
ROQUEFORT CHEESE FRENCH DRESSING.
For French Dressing put 4 tablespoonfuls of oil
in a bowl, add 3 tablespoonfuls vinegar, 1 tea-
spoonful salt, 2 teaspoonfuls sugar, i teaspoonful
white pepper. Stir this 5 minutes, add J Ib. Roque-
fort cheese crumbed. Serve on lettuce.
Mrs. G. D. Gitt.
SALAD DRESSING.
Mix yolks of 3 eggs with 2 teaspoonfuls of salt,
3 tablespoonfuls of sugar, 1 teaspoonful mustard.
Beat well then add 2 tablespoonfuls melted butter,
1 cup thick cream, \ cup hot vinegar. Cook over
water like custard. This will keep in a cool place
for weeks. Mrs. R. L. Ehrhart.
HANOVER COOK BOOK. 83
FRUIT SALAD DRESSING.
Cream butter the size of a walnut with J cup of
sugar. Beat 2 egg yolks and add the juice of 1
orange and \ lemon. Pour this into the butter and
sugar and cook until thick. Cool. Add 1 cup of
whipped cream when ready to serve.
Mrs. C. Stahr Hamm,
Kingsport, Tenn.
CHICKEN SALAD.
To 2 chickens use 12 hard boiled eggs. Work
smooth with a spoon, stir in slowly \ teacupful
vinegar, add \ Ib. butter, melted, 1 teaspoonful
mustard, 2 tablespoonfuls sugar, \ cup sweet cream,
a dash of red pepper. Beat all together, let come
to a boil and set away to cool. Cut chicken and
celery fine, equal parts; salt and mix. Add dressing
just before serving.
Mrs. H. M. Stokes.
CHICKEN SALAD.
The white meat of a cold boiled or roasted turkey
or chicken, f same quantity of chopped celery,
2 hard boiled eggs, 1 teaspoonful salt, 1 teaspoonful
pepper, 1 teaspoonful made mustard, 3 teaspoonfuls
salad oil, 1 raw egg, 2 teaspoonfuls white sugar,
and \ cup vinegar. Mince the meat well, removing
all fat and skin, cut celery \ in. long. Add dressing.
Mrs. C. M. Stock.
CHICKEN SALAD.
1 large chicken boiled, when cold chop into a
dish, over which throw a towel slightly dipped in
cold water to keep the meat moist. Have a heaping
pint of cut celery and put the celery between clean
cloths to dry. Take 1 tablespoonful best mustard,
the yolk of 1 raw egg, drop into a dish large enough
to hold all the dressing, beat well for 10 minutes,
and slowly add to the mustard, 1 tablespoon! u
84 HANOVER COOK BOOK.
vinegar. When well mixed add three-eighth bottle
of oil, a drop at a time, always stirring the same
way. Rub the yolks of 6 hard boiled eggs very
smooth and stir in \ cup vinegar. Pour this mixture
to the mustard, oil, etc., stirring together as lightly
as possible. Add to the chicken the celery, a little
yellow pickle, \ loaf of stale bread crumbs and the
oil taken from the water in which the chicken was
boiled. Salt and pepper to taste. Put the dressing
on just before serving. Virginia Fitz.
SALMON SALAD.
1 can of salmon, picked fine, 3 sweet pickles, and
3 hard boiled eggs chopped fine, 4 crackers rolled
fine. Mix all together.
DRESSING. \ cup of vinegar, 1 beaten egg,
2 teaspoonfuls of prepared mustard, \ cup of milk,
1 tablespoonful of butter. Cook to a smooth sauce
and when cold pour on the above.
Mrs. Henry Jones.
SALMON SALAD.
1 can salmon, 15 crackers rolled fine, 5 good sized
pickles chopped fine, 5 hard boiled eggs, whites
chopped fine, yolks rubbed fine in a tablespoonful
butter, salt and pepper to taste, vinegar enough to
mix.
SWEET BREAD SALAD.
1 pint sweet breads, put into boiling water with
a bay leaf, and 1 teaspoonful salt, and simmer about
3 hrs. Drain and immerse in cold water until chilled.
Take chopped celery same amount as sweet breads.
Add some English walnuts and Malaga grapes.
Use mayonnaise with oilve oil, and when adding
this to ingredients, add a little whipped cream.
M. Elizabeth Gitt.
HANOVER COOK BOOK. 85
POTATO SALAD.
3 potatoes, J grated onion, 2 hard boiled eggs,
J tablespoonful salt, small amount of celery.
DRESSING. 1 egg, 1 tablespoonful sugar, |
tablespoonful butter, \ tablespoonful flour, J table-
spoonful mustard, J pint vinegar, J pint milk, \
tablespoonful salt. Beat egg, then add mustard,
flour, sugar, salt; beat and add vinegar and stir well,
then add milk slowly, put over fire and stir; when
thick as custard, add butter, and pour over salad.
Mrs. Ed. Michael.
POTATO SALAD.
6 cold boiled potatoes of medium size, \ medium
sized onion, 1 tablespoonful finely cut parsley,
4 tablespoonfuls olive oil, 2 tablespoonfuls vinegar,
salt and pepper. Slice potatoes, onion and parsley
in a bowl. Mix salt, pepper and olive oil thoroughly,
then add vinegar. Stir well and pour over potatoes,
etc. Toss all well with fork so that dressing is well
mixed thoroughly. Let stand 1 hour and serve very
cold. Mrs. Aimee Wirt Winebrenner.
POTATO SALAD.
10 good sized boiled potatoes, 2 hard boiled eggs,
2 onions, 2 bunches celery, pepper, salt and sugar
to taste.
DRESSING. 1 teacupful vinegar, \ cup water,
1 tablespoonful mustard, butter the size of an egg.
Boil all together and when cool stir in cup sweet
cream. Mrs. J. J. Schmidt.
CABBAGE SALAD.
Cut part of a head of cabbage into slices, also
2 green peppers. Sprinkle the cabbage and peppers
with a little salt, and mix thoroughly. Pour over
salad dressing, or dress with oil and vinegar.
Mrs. A. R. Broiback.
86 HANOVER COOK BOOK.
CABBAGE SALAD WITH BOILED DRESSING.
Cut a head of cabbage fine. Heat in a sauce pan
1 cup of vinegar, tablespoonful of butter, 1 of sugar,
^ tablespoonful of made mustard, salt and pepper.
In a second vessel heat two-thirds of a cup of milk,
stir into it 2 beaten eggs and cook until they begin
to thicken. When the vinegar boils pour on the
shredded cabbage, pour all back into the sauce pan ;
stir 1 minute with a silver fork, add the boiled milk
and eggs and stir well, stir into a covered bowl and
set where it will cool suddenly. Serve in a glass dish.
Mrs. A. M. Wolf.
CABBAGE SALAD.
Shave a hard white head of cabbage into small
strips, take the yolks of 3 well beaten eggs, 1J cups
of good cider vinegar, 2 teaspponfuls of thick cream,
1 teaspoonful of mustard mixed in a little boiling
water; salt and pepper to suit the taste. Mix all
but the eggs together and let it boil, then stir in
the eggs rapidly; stir the cabbage into the mixture,
and stir well. Mrs. F. M. Miller,
New Oxford, Pa.
FRENCH SLAW.
Cut your cabbage, salt and let stand for 1 hour,
drain, add sugar, vinegar, mustard, celery, pepper
to suit taste. Jar.
Mrs. Geo. H. Grove.
CREAM SLAW.
One-half head cabbage, 1 cup thick sweet cream,
J cup sugar, vinegar and salt. Cut cabbage quite
fine, add cream and sugar. Beat all together with
fork until very light and foamy, then add vinegar
to taste and little salt and beat again. Cabbage,
cream and vinegar must be very cold before using.
Sour cream can be used, but sweet cream preferred.
Mrs. Cora Graybill.
HANOVER COOK BOOK. 87
EGG SALAD.
One half dozen eggs and J doz. sweet pickles.
DRESSING. 1J cups vinegar and water, 2 or
3 heaping tablespoonfuls of sugar, teaspoonful of
salt, lump of butter the size of an egg. Boil and
pour over the beaten yolks of 2 eggs, set on the stove
and boil a few minutes, then add a pinch of cayenne
pepper and a little mustard, mixed in water, and 7
teaspoonful cornstarch, mixed in water, boil a few
minutes, take off the stove and pour into the beaten
whites of 2 eggs, set aside until cold. Cut the hard
boiled eggs and pickles into dice, then pour the
dressing over them, add a few tablespoonfuls of
whipped cream. This makes it look dainty and
nice. Garnish the dish with finely cut lettuce.
Mrs. Paul Winebrenner.
BEET SALAD.
Boil 6 small beets until tender, and when cold
chop them. Boil 6 eggs hard and remove the whites
from three of them to garnish, chop the rest of the
eggs, but not in with the beets. Salt and pepper the
beets and eggs, after they are chopped, and mix
them together very lightly. Put in a dish and pour
over them any good salad dressing. Granish the top
with rings cut off the whites of the three eggs.
Mrs. A. R. Brodbeck.
ASPARAGUS VINEGARETTE.
For 1 qt. take 4 cucumbers, 1 raw onion, 1 table-
spoonful capers, 1 bunch parsley, 2 doz. olives.
Chop all together then add J pt. vinegar and oil,
(i pt. water if vinegar is strong.) Season with salt
and pepper. Pour over cold asparagus.
Mrs. Howard Young.
ASPARAGUS SALAD.
Take tips from 1 Ib. cold cooked asparagus, cut
1 cucumber into thin slices. Let stand 1 hr. in cold
88 HANOVER COOK BOOK.
water, add J teaspoonful salt. Mix lightly with
tips, cover with mayonnaise on lettuce.
STUFFED TOMATO SALAD.
Hollow whole tomato, and fill with cut celery,
red, green -and yellow sweet peppers. Season with
salt and pepper. Cover with mayonnaise dressing.
Serve on lettuce leaves.
Mrs. Howard Young.
TOMATO ASPIC.
Soak 1 box gelatine in 1 pt. cold water 2 minutes,
add 2 pints tomato juice, heated. Season with salt
and pepper. Put into molds. Serve on lettuce
leaves. Mrs. Geo. D. Gi'tt.
TOMATO, CELERY AND PEPPER SALAD.
Select large, firm tomatoes. Make three cross
cuts half way into tomatoes, giving a scalloped
effect. Fill centers with chopped celery and red
and green peppers salted to taste. Place on let-
tuce leaves and pour over all French or May-
onnaise dressing.
Mrs. Howard Hoke.
TOMATO SALAD.
Remove inside of large tomatoes and in the cup
thus formed place finely chopped cabbage which
has first been seasoned with celery salt, a dash of
pepper, salt, and vinegar.
DRESSING. Cover pulp with water and boil
until soft. Strain and add lump of butter, salt and
pepper. Thickeh with flour to the consistency of
cream. Serve on lettuce leaves.
Mrs. 0. H. Hostetter.
TOMATO SALAD.
6 good sized tomatoes peeled and cut into small
pieces, 2 onions chopped fine, 2 hard boiled eggs cut
HANOVER COOK BOOK. 89
into blocks. Make a dressing of sour cream and
vinegar, using less vinegar than cream, a little sugar,
pepper and salt. Pour the dressing over the tomato,
onion and egg.
Mrs. Henry Jones.
TOMATO AND CELERY SALAD.
2 tomatoes, or canned tomatoes may be used,
1 large stalk celery, 3 hard boiled eggs, 3 tablespoon-
fuls olive oil, 2 tablespoonfuls vinegar, 1 scant tea-
spoonful salt, | teaspoonful dry mustard, \ teaspoon-
ful sugar. Mash hard boiled yolks of eggs, add to
them salt, sugar, mustard, olive oil and vinegar.
Stir until smooth. Cut up in fine pieces tomatoes,
celery, and hard boiled whites of eggs. Pour over
this the dressing and let stand a while before serving
on lettuce.
Mrs. Aimee Wirt Winebrenner.
SURPRISE SALAD.
Remove inside of large tomatoes and in the cups
thus formed place a hard boiled egg with the shell
removed. Cover with a salad dressing and serve
on lettuce leaves.
Mrs. 0. H. Hostetter.
SHRIMP AND TOMATO SALAD.
Take 1 small tomato quartered for each plate
on lettuce, surround with shrimp, serve with dress-
ing. Mrs. Charles Billmyer.
DRESSING.
Take yolk of 1 hard boiled egg and 1 raw egg;
mix very smoothly together in ice cold bowl, then
add by degrees J cup oil, a few drops at a time.
Stir with wooden spoon. When oil is half used add
1 teaspoonful salt, then use remaining oil. If sauce
becomes too thick thin with vinegar or lemon. Add
last \ teaspoonful English mustard.
Mrs. Charles Billmyer.
90 HANOVER COOK BOOK.
WINTER SALAD.
1 head lettuce, 2 lemons, 3 jufcy apples, and 1
stalk celery. Pare apples and cut in slices, treat
lemon likewise. Mix thoroughly with finely chopped
celery, and cover with a mayonnaise dressing. Serve
on lettuce leaves.
WALDORF SALAD.
Take equal parts of chopped celery, apples, and
nuts; hickory nuts are best. Mix with a dressing
made with the yolks of 5 eggs, J cup vinegar, salt,
pepper, and 1 teaspoonful of sugar. Cook until
it thickens, but do not boil. Thin with cream.
Mrs. Frank Bussom.
BANANA SALAD.
Cut bananas into three parts, dip into mayonnaise,
and roll in ground nuts.
Mrs. Frank Bussom.
PINEAPPLE SALAD.
Halves of Hawaiian pineapples on lettuce leaves.
Pour over them French dressing, and place Maras-
chino cherries on top of slices.
Mrs. Howard Hoke,
Harrisburg, Pa.
FRUIT AND NUT SALAD.
2 large oranges, 2 apples, 1 banana, few white
grapes, 1 doz. almonds, J doz. English walnuts
or shell-barks. Take pulp and juice of oranges,
cut apples, banana, white grapes, and nuts in small
pieces. Mix all together, add sugar if desired. Serve
in cups of half orange skins. Put on ice to chill.
Mrs. Black.
HANOVER COOK BOOK. 91
FRUIT SALAD.
3 oranges and 1 cup pineapple cut in small pieces,
1 tumbler preserved white cherries, 1 Ib. Malaga
grapes and sprinkle cocoanut on top. Sweeten to
taste. Mrs. W. F. Sheeley.
FRUIT SALAD.
2 oranges, 2 bananas, 12 English walnuts, 1 hea4
lettuce, mayonnaise. Wash and put the lettuce to
crisp. Peel oranges and cut in small pieces; peel
bananas and cut in thin slices. Arrange lettuce for
individual serving; place a layer of bananas, then
oranges; dress with the mayonnaise, garnish with the
English walnuts broken into small pieces or halves,
as you like. Mrs. E. Bellinger.
FRENCH FRUIT SALAD.
2 oranges, 2 bananas, 12 English walnuts, 1 head
lettuce, and mayonnaise. Wash and put the lettuce
in cold water. Peel the oranges, cut into slices,
remove the seeds, then cut the lettuce into small
pieces. Peel the bananas and cut crosswise into thin
slices. Crack the nuts and break the meats into
small pieces. Arrange the lettuce for individual
serving, place a layer of bananas, then oranges,
then bananas in each lettuce cup, and dress with
the mayonnaise. Garnish with the nuts and serve.
Mrs. F. M. Miller,
New Oxford, Pa.
TWENTY-FOUR HOUR SALAD.
4 egg yolks, juice of one lemon, J cup cream. Put
this in a double boiler and cook unt^l thick. When
cold add the following: \ pint whipped cream, 1
pound white grapes cut in halves, 10 cents worth of
almonds which have been blanched, 10 cents worth
of marsmellows, 1 small can of pineapple. Keep in
cool place about 24 hours. This will serve eight
people. Mrs. Emil J. Stout.
92 HANOVER COOK BOOK.
FRUIT SALAD WITH DRESSING.
1 medium sized pineapple, 3 oranges and 3 ba-
nanas. Cut fruit into small cubes, pour dressing
over and stand on ice for half an hour before serving.
DRESSING. 2 eggs, J cup light colored fruit
syrup, i cup sugar, J cup lemon juice. Beat eggs
and sugar, add fruit juice and lemon juice. Stir
constantly in a double boiler until it begins to thick-
en. Cool, beat a little and serve on the sliced fruit.
Mrs. H. D. Becker.
CELERY AND NUT SALAD.
Chop fine 1 bunch celery and \ Ib. English walnut
kernels. Salt and pepper to taste. Mix and after
placing on lettuce nests and adding French dressing,
place halves of white grapes seeded over top of
salad. Use French dressing.
Mrs. Howard Hoke,
Harrisburg, Pa.
CHEESE AND NUT SALAD.
Cake of Philadelphia cream cheese. English
walnut kernels. Beat cheese to a soft cream; chop
kernels in meat chopper. Mix with cheese and
make into balls and place two on nests of lettuce
leaves. Use French dressing. This salad is very
nice when the nuts are left in halves and placed on
sides of cheese balls.
Mrs. Howard Hoke,
Harrisburg, Pa.
HANOVER COOK BOOK. 93
NUT SALAD.
1 cup of nuts, 1 cup of apples chopped fine, J cup
of celery cut fine. Mix thoroughly and when ready
to serve, pour over the mixture, mayonnaise dressing.
Mrs. Wesley Myers.
CHESTNUT SALAD.
Blanche 1 pint of shelled chestnuts, and boil
slowly in salted water until tender. Drain and
allow to cool. To the chestnuts add an equal
quantity of celery cut fine. Mix with a mild may-
onnaise dressing and serve on lettuce leaves.
Mrs. C. E. Ehrhart.
94 HANOVER COOK BOOK.
Pickles, Etc.
SWEET PICKLE FOR ALL KINDS OF FRUIT.
First pare the fruit and drop in a pan of water.
For each 7 pounds of fruit prepare a ^ syrup from
3 pounds granulated sugar and 1 pint of good
vinegar. Boil the fruit in clear water until it can
be pierced with a fork, then drop them in the boiling
syrup and pour in from 1 to 2 tablespoonfuls of
the mixed spices, or whole spic"e, to suit taste. Seal
in air tight jars. The less cooking you give the
fruit the lighter the color of pickles will be.
Anna E. Harlacher.
CHILI SAUCE.
24 ripe tomatoes, 10 onions, cut, 6 green peppers,
cut, 4 tablespoonfuls salt, 8 tablespoonfuls sugar,
4 teaspoonfuls of cinnamon, 4 teaspoonfuls of cloves,
4 teaspoonfuls of ginger, 8 teacupfuls of vinegar.
Boil slowly 2 hours in a porcelain kettle. Spices
must be ground. Tomatoes peeled.
Mrs. Henrietta Stahl.
CHILI SAUCE.
1 peck ripe tomatoes, 12 onions, 5 peppers, 5 table-
spoonfuls sugar, 4 tablespoonfuls salt, 1 tablespoonful
mustard, 1 tablespoonful ginger, 1 tablespoonful
cloves, 1 tablespoonful allspice, 1 tablespoonful
celery seed. Boil 1 hour, add 5 cups vinegar, boil
an hour longer. Bottle while hot.
Amelia Fisher.
HANOVER COOK BOOK. 95
CHILI SAUCE.
Remove seeds from 1J pks. of ripe tomatoes,
cut into halves, cook soft, strain through a colander,
and measure. To 5 qts. of tomatoes add 18 chopped
sweet peppers with the seeds, 6 chopped sharp
peppers, 12 onions cut fine, 3 cups of vinegar, 3
cups of sugar, 4 tablespoonfuls of salt, 4 tablespoon-
fuls of celery seed, 3 tablespoonfuls of mustard
seed, 3 tablespoonfuls of cinnamon, 1 grated nutmeg.
Cook till thick.
Mrs. Harry Stair.
PICCALILLI.
1 qt. lima beans (large and small), kidney or soup
beans, 6 stalks celery, 4 heads cauliflower, 2 heads
cabbage, peppers (red, green and yellow), 3 doz.
pickles, 6 carrots, 1 qt. onions, 1 qt. green tomatoes,
1 qt. vinegar to 1 cup of sugar, spices to taste.
Mrs. Edw. F. Redding.
CHOW-CHOW.
Chop 1 pk. green tomatoes, \ peck ripe tomatoes,
6 onions, 3 small heads of cabbage, 1 dozen green
peppers, seeds removed, 3 red peppers, seed removed.
Sprinkle with salt, and put in a coarse bag. Drain
over night. In the morning put in the porcelain
lined kettle with 2 pounds brown sugar, \ teacup
grated horse-radish, 1 tablespoonful each ground
black pepper and mustard, whole white mustard
seed, mace and celery seed. Cover with vinegar and
boil till clear. Seal in jars.
Anna E. Harlacher.
CHOW-CHOW.
1 pk. green tomatoes, \ pk. ripe tomatoes, 3 heads
cabbage, \ doz. green peppers, \ doz. red peppers.
Cut all and sprinkle with 1 cupful salt, let stand all
night, next day strain and add 3 Ibs. of sugar, 1 tea-
cupful grated horse-radish, cover with vinegar and
96 HANOVER COOK BOOK.
let come to a boil, then add 1 tablespoonful black
pepper, 1 tablespoonful ground mustard and 1 table-
spoonful of mustard seed, 1 tablespoonful ground
cloves, 1 tablespoonful mace, and one tablespoonful
celery seed, 2 stalks celery, 2 cents worth tumeric,
1J quarts lima beans (boiled).
Mrs. Sharon Smith.
CHOW-CHOW.
6 large white onions, 6 large sweet peppers, red
and green, 1 head of cabbage, i peck green tomatoes,
2 doz. medium sized cucumbers, 1 bunch celery,
1 head of cauliflower, 1 pint small onions, and about
50 little pickles. Slice the onions, cabbage and
tomatoes on slaw cutter. Cut the peppers and
cucumbers into small pieces. Put all of these with
the cauliflower into strong salt water and boil until
tender, but not too soft. Then drain well through
a sieve or colander. Put back into the kettle with
the small onions, celery and little pickles. The small
pickles should stand in salt water several times
before adding. Add to this J pound of white mustard
seed, tablespoonful of celery seed, handful each of
cinnamon bark and whole allspice, some mace and
pint of grated horse-radish, \ gallon of cider vinegar.
Mix up some yellow mustard and add half a tea-
spoonful of tumeric, sweeten with brown sugar to
taste. Mix all well and let come to a boil, then
pack in jars, having the pickle well covered with
the vinegar. Mrs. Paul Winebrenner.
GREEN TOMATO PICKLE.
Slice J pk. green tomatoes, 6 or 8 red and green
peppers, salt and let stand over night. Take 1 qt.
vinegar, 1 cup of sugar, 1 tablespoonful whole
cloves, mustard and celery seed, boil this well,
squeeze tomatoes out of salt water, put in vinegar,
boil i hour, bottle hot.
Mrs. J. P. Barnitz.
HANOVER COOK BOOK. 97
GREEN TOMATO PICKLE.
Slice 1 pk. green tomatoes and 1 doz. onions,
sprinkle with salt and let them stand 24 hours.
Strain off the brine and add 3 tablespoonfuls of
ginger root and the following: 3 tablespoonfuls black
mustard seed, 3 tablespoonfuls white mustard seed,
2 tablespoonfuls unground allspice, 1 tablespoonful
bruised cloves, 1 tablespoonful cayenne pepper,
2 tablespoonfuls black pepper, 2 tablespoonfuls
celery seed, 1 tablespoonful tumeric, 1J Ibs. sugar.
Mix well the above spices after salting the tomatoes
and onions, put in a kettle by layers. On each layer
sprinkle a covering of spices and sugar. After these
alternate layers of fruit and spices have been laid
.fill up the kettle with good cider vinegar and let
H simmer on the stove until it looks clear.
Mrs. John A. Cremer.
GREEN TOMATO MINCE MEAT.
7 Ibs. of green tomatoes, chop and drain, 3 Ibs. of
apples, chopped, 2 Ibs. of raisins, 6 Ibs. of brown
sugar, 1 pint of vinegar, 2 tablespoonfuls of cinna-
mon, and 1 teaspoonful each of cloves, allspice,
salt and nutmeg. Pour 1 quart of cold water over
the tomatoes and boil two hours. Add the rest and
cook until done, about f of an hour. This is very
good for pies.
Mrs. C. P. Wolcott.
MIXED PICKLES.
1 qt. onions, 1 qt. lima beans, 4 sweet peppers,
1 hot pepper, 150 pickles, 4 heads cauliflower, 4
bunches celery, 3 cts. worth mustard seed, 3 cts.
worth celery seed, 3 cts. worth ground mustard,
2 cts. worth tumeric, 2 qts. vinegar, 2 Ibs. brown
sugar, cloves and cinnamon bark. Boil each sepa-
rately in salt water.
Mrs. J. J. Schmidt.
98 HANOVER COOK BOOK.
VIRGINIA CABBAGE PICKLE.
3 large heads of cabbage cut very fine, 6 red pep-
pers, 1 tablespoonful celery seed, 1 tablespoonful
white mustard, li tablespoonfuls mixed spices, 1
tablespoonful tumeric, J gal. vinegar, 3 Ibs. brown
sugar. Salt the cabbage for 1 hour, heat vinegar,
sugar and tumeric, drain cabbage and put in hot
vinegar, and heat well but not boil, then put in
jars and seal. Mrs. John A. Cremer.
MUSTARD PICKLE.
1 head cabbage, 2 heads cauliflower, 1 quart lima
beans, 1 quart small onions, J pk. string beans, 4
sweet peppers, 3 bunches celery, 2 teaspoonfuls
tumeric, 2 teaspoonfuls mustard seed, 2 teaspoonfuls
celery seed, whole cloves and a little cinnamon bark,
1 glass of German mustard, 2 quarts small pickles.
Boil the cauliflower, cabbage, string beans and
lima beans in salt water until tender. Salt cucum-
bers, onions and peppers. Sugar to taste; vinegar
to cover. Mrs. Ezra Bair.
MUSTARD PICKLE.
Take 2 qts. each of cucumbers, green tomatoes,
cabbage and onions. Chop coarsely and mix all
together. Boil in weak salt water until tender,
then drain over night.
DRESSING: Take 2 qts. vinegar, 2 Ibs. sugar,
j Ib. ground mustard, \ cup flour, \ tablespoonful
tumeric. Boil and pour over pickles.
Mrs. Clayton Hollinger,
Abbottstown, Pa.
MIXED PICKLE.
One-fourth peck of sliced green tomatoes, 2 doz.
cucumbers, J peck of string beans, 1 qt. o;f small
onions, 2 heads of cauliflower, 3 green peppers, 5
cts. worth of mustard seed, 5 cts. worth of celery
seed, 1 tablespoonful of tumeric, a few whole cloves,
HANOVER COOK BOOK. 99
and 1 tablespoonful of brown sugar. Salt tomatoes
and cucumbers over night, drain next morning.
Boil lima beans and cauliflower soft. Mix all to-
gether, cover with vinegar and bring to a good boil
and seal.
Mrs. Henry Miller.
MIXED PICKLES.
One-fourth peck string beans, | pk. green to-
matoes, 1 qt. small onions, J pk. small pickles, 2
heads cauliflower, 6 peppers, red, green, and yellow,
2 stalks celery, 1 pt. lima beans, 1 pt. cabbage, cut
fine, 5 cts. worth celery seed, 5 cts. worth mustard
seed, 2 cts. worth tumeric powder, 2 oz. ground
mustard, 2 oz. cinnamon, 5 cts. worth cloves, 2 Ibs.
brown sugar, 3 qts. vinegar, 5 cts. worth black pepper.
Boil the lima beans, string beans, cauliflower, celery
until tender in strong salt water and drain. Scald
with 3 or 4 coverings of boiling water, the green
tomatoes, (diced) small onions, and canteloupe.
Season well with salt. Soak over night the pickles
and cabbage in strong salt water, drain that off and
mix all together, with the seeds. Mix well the ground
spices and add; boil sugar and vinegar and pour
over pickle and seal. Mrs. H. W. Hart.
CORN CHOW-CHOW.
1 qt. of vinegar, 1 qt. of string beans, \ doz. red
peppers, 1 pt. of lima beans, 1 pt. of small onions,
1 doz. ears of corn, 2 tablespoonfuls of salt, \ Ib.
of sugar, \ Ib. of mustard. Mix mustard and vinegar
and bring to a scald. Cook separately the corn,
onions, and beans till tender. Put all the ingredients
together, boil only 5 minutes and seal.
Mrs. Samuel Althoff.
CUCUMBER CHOW-CHOW.
1 doz. large cucumbers, 4 large onions, and 1 small
sharp pepper, cut fine, and lightly salted over night.
In the morning squeeze out, add 1 small bunch of
100 HANOVER COOK BOOK.
celery cut fine, some celery seed, and yellow mustard
seed. Cover with vinegar and heat all together,
but do not let come to a boil. Jar hot.
Mrs. Wm. Shultz.
CUCUMBER CHOW-CHOW.
\\ doz. large cucumbers, cut into small pieces,
3 sweet peppers, red or green, } peck of white onions,
Salt cucumbers and onions over night, separately,
using f pint of salt. In the morning drain as dry as
possible, add 1 Ib. of sugar, } pz. of celery seed, J
oz. mustard seed, and \ pk. ripe tomatoes to the
cucumbers and onions and peppers, cover with
vinegar and boil until tender, and thick. About
5 minutes before removing from fire add 2 table-
spoonfuls of mustard moistened with vinegar. Stir
well while boiling.
Mrs. Kate W. Himes,
New Oxford, Pa.
CUCUMBER PICKLES.
Soak pickles over night in salt water. In morning
put in brass kettle and cover with good cider vinegar.
Use mustard and celery seed to your own judgment.
Piece alum size of pea, also few slices horse-radish.
Put on fire until pickles are green, remove at once,
pour out of brass kettle and bottle.
Mary Zinn.
CUCUMBER PICKLES.
To 100 cucumbers, medium size, take teacupful
fine salt. Wash cucumbers, pack in stone jar;
sprinkle salt over them. Scald with boiling water
to cover, let stand over night. Drain or dry them;
pack in glass jars, spice with red pepper pods, whole
black pepper grains, sliced horse-radish, and J cup
small onions. Boil pure cider vinegar, cover cucum-
bers and seal.
Mrs. McC. Davidson.
HANOVER COOK BOOK. 101
COLD CATSUP.
Pare J pk. tomatoes without scalding, cut them
as fine as you like. Then drain and add 1 qt. wine
vinegar, 1 red pepper, 2 tablespoonf uls black mustard
seed, 3 tablespoonf uls yellow mustard seed, a little
grated horse-radish, salt and cayenne pepper to
taste. Mrs. N. B. Carver.
TOMATO CATSUP.
1 pk. tomatoes, boiled and strained through a
sieve. Add J cup black pepper, \ cup celery seed,
\ teaspoonful ground cloves. Tie these in a bag.
4 onions cut fine, \ cup salt, \\ pts. vinegar, f Ib.
brown sugar.
Mrs. Harry Schriver.
TOMATO CATSUP.
1 pk. ripe tomatoes, 1 oz. salt, \ oz. mace, 1 table-
spoonful black pepper, 1 teaspoonful cayenne,
1 tablespoonf ul cloves, 7 tablespoonf uls ground
mustard, 1 tablespoonf ul celery seed. Boil tomatoes
and press through a fine sieve, return to fire, add
seasoning and boil at least 5 hrs. Add a pint strong
vinegar, bottle and seal and keep in a cool dark place.
Mrs. C. M. Stock.
MIXED PICKLE.
J pk. string beans, \ pk. green tomatoes, 1 qt.
small onions, 1 qt. cucumbers, 2 heads cauliflower,
or a little cabbage, 4 peppers, red and green, 2 stalks
celery, 1 pt. lima beans, 5 cts. worth of celery seed,
1 oz. ground mustard, 5 cts. worth of mustard seed,
a little tumeric, if desired. Cut vegetables fine.
Boil in salt water separately until tender, and
dra^n. Add 2 qts. vinegar, \\ Ibs. brown sugar, boil
a little then add vegetables and spices. Heat
thoroughly and seal.
Mrs. Samuel Basehoar.
102 KAKGVER COOK BOOK.
TOMATO CATSUP.
J bushel ripe tomatoes, cut up, and boil a little,
pass through a fine wire sieve. Boil four hours,
stir frequently; just before taking off the fire, add
1 qt. cider vinegar, 5 teaspoonfuls fine salt, 2 tea-
spocnfuls black pepper, 1 oz. each of ground cloves
and allspice. Allow it to come to a boil and take
off while hot. Bottle and cork well. (Before put-
ting in the spices mix them all well with a little of
the vinegar to prevent them from becoming lumpy.) *
Mrs. Edw. F. Redding.
EOILED TOMATO CATSUP.
1 pk. tomatoes cut in pieces and boiled soft, then
taken through a sieve, put pulp in kettle and boil
until very thick. "When done boiling add 1 table-
spccnful black pepper, 1 tablespoonful ground cloves,
1 tablesdoonful allspice, 2 tablespoonful mustard,
1 tablespoonful nutmeg, 2 tablespoonfuls salt, 4
tablespoonfuls sugar, 1 qt. vinegar, and a small tea-
spoonful of cayenne pepper. Mrs. M. 0. Smith.
MARTYNIAS.
Soak in salt water 2 weeks, wash and soak in cold
water over night. Take 1 gal. of vinegar, 6 onions,
2 large pieces horse-radish, 1 pepper pod, 1 oz. black
pepper, J oz. allspice, J oz. cloves, \ oz. ginger, and
3 Ibs. brown sugar. Boil well, then add martynias,
scald until you can pierce with a straw. This quan-
tity for 100 martynias. Mrs. A. C. Matthews.
GREEN TOMATO SOY.
2 gals, green tomatoes, chopped without peeling,
12 good sized onions sliced, 2 qts. vinegar, 1 qt.
sugar, 2 tablespoonfuls salt, 2 tablespoonfuls ground
mustard, 2 tablespoonfuls black pepper, 1 table-
spoonful allspice, 1 tablespoonful cloves. Mix all
together and stew until tender, stirring often lest
they should scorch. Put in small glass jars.
Mrs. C: M. Stock.
HANOVER COOK BOOK. 103
SPICED CANTALOUPE.
6 Ibs. of cantaloupe, cut as nearly one size as pos-
sible, 4 qts. of water, 1 oz. of alum; bring to the boil-
ing point, drop in your fruit, cook 15 minutes, lift
and drain a short while. Then take 1 qt. of vinegar,
3 Ibs. of white sugar, 3 teaspoonfuls of yellow mus-
tard seed, 1 teaspoonful of black mustard seed, 1
teaspoonful whole mace, 8 in. of stick cinnamon,
9 whole cloves, about a doz. whole allspice. Place
the fruit in it and slowly cook until clear, requires
about 2 hours. Mrs. J. D. Zouck.
PICKLED CANTALOUPE.
Pare and slice fruit and put in vinegar over night.
Take 1 Ib. sugar to 1 qt. vinegar. Cinnamon, mace
and cloves to suit taste. Boil well, add fruit, then
boil until you can pierce with a straw.
Mrs, G. W.Welsh.
SWEET PICKLED CANTALOUPE.
5 Ibs. of cantaloupe, 2 Ibs. of white sugar, 1 qt.
of cider vinegar and cinnamon bark. Pare canta-
loupes and cut ijnto strips, soak in equal parts of
vinegar and water over night. In the morning re-
move fruit. Boil sugar, bark and vinegar together,
add cantaloupe to syrup, cook until tender and then
remove fruit to a platter to cool, before packing in
jars. Continue boiling the syrup till it is quite
thick, then pour it over fruit. Seal jars and keep in
cool place. Miss Anna Garber.
SWEET WATERMELON PICKLE.
Cut the rind into small pieces and soak it for three
or four hours, then weigh it and to 5 pounds of it
allow 3 pounds of granulated sugar and 3 pints of
vinegar. Put the sugar and vinegar into a saucepan
and bring it to a boil; skim well and add a spice
bag containing nutmeg, stick cinnamon, mace and
whole cloves, and let it cook for 4 minutes and pour
104 HANOVER COOK BOOK.
it boiling hot over the rind. Allow to stand all night
and next morning drain the syrup from the rind,
boil it up once more with the spice bag, and again
pour it over the rind. Repeat this process twice,
after which put the entire mass, rind and all, into
a preserving kettle and let it boil for 3 minutes; add
the juice of four lemons well strained and cook for
three minutes more. Then seal, boiling hot, in hot,
sterilized fruit jars.
Mrs. F. C. Bitner.
PEPPER RELISH.
24 peppers, mixed green, red and yellow, and 14
small onions. Chop together, pour on boiling water
and let stand 5 minutes. Drain. Again pour on
boiling water and let stand 10 minutes. Drain.
Add 1 quart of vinegar, 2 cups of sugar, and 3 table-
spoonfuls of salt. Boil 15 minutes. Put into jelly
glasses and when cold seal with parafine.
Mrs. C. P. Wolcott.
RELISH.
2 hot peppers, 18 red peppers, 6 green peppers,
J peck onions, 2, stalks celery, 4 cups brown sugar,
5 cups vinegar, salt to taste. Run all through
grinder. Scald peppers and let stand 5 minutes and
drain. Peel onions and scald, then put into cold
water to make crisp before grinding. Drain juice
from onions. Put all together and boil 20 minutes.
Mrs. L. H. Hoff acker.
CHERRY SAUCE.
Seed sour cherries and cover with vinegar. Let
stand 24 hours and drain off vinegar. Take same
quantity sugar as cherries and put first a layer of
cherries, then sugar, etc., and let this stand a week,
stirring every day. Put in jars and seal.
Mrs. E. J. Chenoweth.
HANOVER COOK BOOK. 105
PLUM SAUCE.
1 pk. plums, 7 Ibs. sugar, 1 pt. vinegar, 1 table-
spoonful mace, 1 oz. cloves, 1 oz. cinnamon. Boil
all until thick enough to keep. Jar and seal.
Mrs. C. M. Stock.
SPICED PEACHES.
3 Ibs. peaches, \\ Ibs. sugar, J cup vinegar, 1 ct.
worth cinnamon bark. Dissolve vinegar and sugar,
then throw in the peaches, when soft enough to
pierce with a starw, take out and add 1 doz. cloves,
and cinnamon bark to the syrup. Boil well and pour
over the peaches. Mrs. Dr. Hollinger,
Abbottstown, Pa.
SPICED PEACHES.
5 Ibs. of peaches pared and stoned, 2 Ibs. sugar,
1 qt. vinegar, i oz. cloves, \ oz. cinnamon bark,
\ oz. mustard seed, white. Put all together and let
stand 24 hours, then pour off vinegar and let it come
to a boil, add peaches and boil together until syrup
thickens. Mrs. Kate W. Himes,
New Oxford, Pa.
PEACH SAUCE.
1 pk. cling peaches, 3 Ibs. white sugar, 1 pt. vine-
gar. Dip peaches in hot water and rub with a dry
cloth, boil in water a short time, then remove and
boil in syrup soft enough to pierce with straw. Put
boiling in jars and seal.
Mrs. G. W. Welsh.
SWEET PICKLE PEACHES.
1 pk. peaches, 2 Ibs. sugar, 1 qt. vinegar, cloves
and mace. Boil syrup 5 minutes and put fruit in,
let come to a boil. Seal.
Mrs. Ezra Bair.
106 HANOVER COOK BOOK.
SPICED PEARS.
Pare your fruit and halve them, tart pears are
preferable; prepare a syrup with 1 qt. of vinegar,
4 Ibs. of sugar, white, 2 teaspoonfuls of whole mace,
1 teaspoonful of allspice, H sticks of cinnamon,
J teaspoonful of cloves. Allow fruit to cook slowly
about 3 hrs. If the fruit is acid it will become a
rich red in color.
To spice Damson. Use the same proportion of
syrup, only do not put your fruit into it, but instead
let the syrup come to a good boil, have the damsons
carefully looked over and washed, and put into a
vessel large enough and pour over them the boiling
syrup,. repeat for 3 days, the third time place in
airtight jars, pour over the syrup and seal while hot.
Mrs. J. D. Zouck.
HANOVER COOK BOOK. 107
Bread, Rolls, Sand-
wiches, Etc.
Bread, baked 45 minutes
Bread, large loaves 60 minutes
Biscuits and small cakes 15 to 20 minutes
TO CUT HOT BREAD.
Use a knife greased with butter.
TO CUT BUTTER.
When cutting butter tear off a piece of the oil
paper it is wrapped in. Wind the paper tightly
around the knife blade, then cut and not a speck
of butter sticks to the knife.
HYGIENIC GRAHAM BREAD.
Mix 2 pts. graham flour with 1 pt. wheat flour,
then 1J pints of fluid, | milk and \ warm water.
Mix in fluid 1 cake compressed yeast, \ teaspoonful
salt. Knead until dough no longer sticks to the
hands. Put in bake pans at once, preferably closed
ones. Allow dough to raise only moderately. Bake
slowly and thoroughly. This makes 2 loaves. Use
coarsest and fresh graham flour.
Mrs. J. R. Cornman,
Carlisle, Pa.
RECIPE FOR BAKING BREAD.
Grate 2 potatoes, pour over potatoes 3J pints
boiling water. Let stand until hike warm, then add
108 HANOVER COOK BOOK.
1 tablespopnful sugar, 1 tablespoonful salt, J cake
of yeast dissolved in hike warm water. Let stand
over night. Next morning warm yeast, add 1J
tablespoonfuls melted butter, work stiff. Let stand
unti lit rises, then work out into loaves. Let it rise;
bake f hour in moderately heated oven.
Mrs. Charles H. Richter.
WHITE BREAD.
1 pint of flour, 1 even tablespoonful salt, 2 heaping
tablespoonfuls of sugar, 1 heaping tablespoonful
of lard. Take boiling water enough to make a stiff
sponge, stir with a fork, adding a little water at a
time. Then stir in 1 qt. of boiling water, let cool
till luke warm, add 1J soaked yeast cakes, and
thicken with flour to a stiff sponge. Set in a warm
place to rise, in winter time, over night. In the
morning knead in a large loaf, let rise again, then
put in pans. Let rise again; bake 45 minutes in a
moderate oven. Mrs. M. Leonard.
RAISIN BREAD.
Make a sponge at night of 1 qt. of sweet milk
boiled and cooled, 1 tablespoonful of lard added to
the warm milk. When cool stir in 2 beaten eggs,
f Ib. of sugar, flour enough to make a soft batter,
and 1 yeast cake. In the morning add 1 tabelspoon-
ful of salt, 1J Ibs. of seeded raisins, \\ grated nut-
megs, flour to make a dough. Mold into loaves, let
rise again; bake f hr. in a moderate oven.
Miss Emma Dellone.
SWEET POTATO BREAD.
1 qt. flour, 1 tablespoonful baking powder, 1
tablespoonful lard, 1| pts. cold mashed sweet pota-
toes; 1 teaspoonful salt. Mix potatoes with other
ingredients, add water enough for a firm dough, roll,
cut out with biscuit cutter and bake in hot oven.
Amelia Fisher.
HANOVER COOK BOOK. 109
RYE BREAD.
1 cup water, 1 cup yeast, 1 tablespoonful sugar,
1 teaspoonful salt, 1 teaspoonful lard, let rise, then
work in pans, when light, bake.
Mrs. C. Anthony.
BOSTON BROWN BREAD.
1 pt. thick milk, 1 qt. graham flour, | cup
molasses, 1 teaspoonful of salt, 1 teaspoonful baking
powder, 1 teaspoonful soda dissolved in a little hot
water. Bake 1 hr. If more than this quantity is
desired, do not double the receipt, but mix up another
loaf the same way.
Mrs. R. M. Wirt.
STEAMED BOSTON BROWN BREAD.
2 cups of yellow corn meal, 2 cups of graham flour,
3 cups of sour milk in which has been dissolved 3
even teaspoonfuls of soda, 1 cup of molasses, 1
teaspoonful of salt. Fill pound baking powder cans
about f full, put on covers, and steam about 3
hours. Raisins improve this bread.
Mrs. C. P. Wolcott.
BOSTON BROWN BREAD.
1 full cup of graham flour, J cup of white flour,
J cup of cornmeal, 1 cup of sour mi}k, 1 scant tea-
spoonful of soda dissolved in the milk, | cup of
baking molasses, a little salt. Bake in a slow oven
about an hour in a pound coffee can with lid on.
Raisins can be added if desired.
BROWN BREAD.
Place 1 small cup molasses and 1 small teaspoonful
soda on the stove until it foams. Add 1 pint sweet
milk, 1 teaspoonful salt, 2 cups graham flour, 4
teaspoonfuls baking powder. Let stand 2 hours in
tins before baking. Mrs. G. L. Terrasse.
110 HANOVER COOK BOOK.
BRAN BREAD.
4 cups of bran, 1 cup of white flour, i cup of mo-
lasses, 2 cups of sour milk in which is dissolved 2
even teaspoonsfuls of soda, 1 teaspoonful of salt.
Raisins, if you like. Bake in a moderate oven for
at least an hour.
Mrs. C. P. Wolcott.
GRAHAM BREAD.
5 cups of warm water, \ cup of lard, 1 tablespoonful
salt, add 2 soaked yeast cakes; thicken with wheat
flour, stand in a warm place until next morning.
Then add 1 cup of warm water, 1 teaspoonful soda
dissolved in the water, 1 cup of molasses, 1 cup of
sugar. Thicken with graham flour as thick as can
stir with a fork, smooth off with a knife dipped in
hot water. Let rise and bake 40 minutes. This
makes 5 loaves.
Mrs. M. Leonard.
NUT BREAD.
4 cups flour, 1 cup sugar, 5 level teaspoonfuls
baking powder, 2 level teaspoonfuls salt, 1 cup
chopped walnuts, 1 egg, If or 2 cups of milk. Sift
flour, sugar, salt and baking powder together. Add
nut meats, then the eggs and milk. Put in greased
pan and let raise 20 minutes, then bake one hour in
moderate oven.
Mrs. Emil J. Stout.
NUTBREAD.
1 egg, \\ cup sweet milk, 1 cup sugar, 1J cups
nuts, 4 cups flour, 4 teaspoonfuls of baking powder.
Raise 40 minutes. Bake 45 minutes.
Miss Ethel Kohler,
Hagerstown, Md.
HANOVER COOK BOOK. Ill
VIENNA ROLLS.
1 qt. flour, 1 tablespoonful of butter or lard, 2
large teaspoonfuls of baking powder. Add enough
sweet milk to mix a soft dough, \ teaspoonful of
salt. Roll out \ in. thick, cut round, then turn over
to form half round, wet between the fold to make
them stick, wash on top with sweet milk. Bake in
hot oven 20 minutes.
Miss Anna Garber.
MILK ROLLS.
1 cup of yeast, 1 cup of sugar, 1 cup of sweet milk,
2 eggs, shortening size of walnut. Let rtee second
time, roll, cut in diamonds, put a dash of butter
on the ends and turn up an inch or two. This will
make 3 doz. cakes.
Miss Anna Garber.
PARKER HOUSE ROLLS.
2 qts. flour, rub in large spoonful lard, 1 pt. cold
boiled mijk, \ cup sugar, f cup yeast. Make hole
in flour, put all in and stijr together. Let rise a
couple hours, then knead into a soft dough. Let
ri^e a few hours again, then cut in squares and roll
them; let rise until tea time. Bake 15 minutes.
Mrs. Cora Grabill.
PARKER HOUSE ROLLS.
2 cups flour, 2 teaspoonfuls baking powder, 2
tablespoonfuls butter, \ teaspoonful salt, 2 table-
spoonsful sugar, two-third cup milk. Mix flour,
sugar, salt and baking powder, work in butter with
tips of fingers, add gradually the milk, mixing with
a knife^untij it forms a soft dough. Roll one-third
inch thick, cut with a round cutter, crease in centre
with the handle of knife, first dipped in flour. Brush
\ with melted butter and fold over. Bake in quick
oven 15 mihutes.
Mrs. Charles Myers.
112 HANOVER COOK BOOK.
PARKER HOUSE ROLLS.
1 pint luke warm sweet milk, \ cup sugar, f cup
yeast, let raise over night. In the morning add 1
tablespoonful butter, enough flour to stiffen. Let
raise until light. Roll out and cut in squares, fold
up and raise again. Bake 15 minutes.
Mrs. Edw. F. Redding.
FINGER ROLLS.
Make a good bread dough, before kneading the
second time (rising) work in 1 tablespoonful melted
butter for each quart of flour. After it has risen
the second time roll into a sheet \ in. thick, cut
this into strips 1 in. wide and 4 in. long. Roll these
lightly in the hand until round, lay in a floured
baking pan, let stand 10 min. then bake. These
are indispensable at luncheons and teas.
Martha M. Fisher.
HOT ROLLS.
1 pt. milk, \\ rounded tablespoonfuls of butter,
2 tablespoonfuls sugar, 1 cake Fleischman's yeast,
\ teaspoonful salt; flour sufficient to make dough stiff
enough to knead. Heat milk, dissolve yeast, add
to it sugar, salt, butter, yeast, and lastly flour.
Roll out about 2 hrs. before baking. Wash with
beaten egg and bake 20 minutes.
Mrs. J. H. Brough.
FRENCH ROLLS.
1 pt. yeast, 2 eggs, J Ib. lard, } pt. milk, \ cup
sugar. Let rise 2 hrs., knead well, adding enough
flour to make a stiff sponge. Let rise 2 hrs. more,
roll in sheets, spread with butter, cut into squares,
fold over and let rise until ready to bake.
Mrs. Harry Naill.
HANOVER COOK BOOK. 113
FRENCH ROLLS.
2 eggs, J cup butter, J pt. sweet milk, warm to-
gether. 1 small cup sugar, \ pt. good potato yeast.
Mix at ten o'clock and make like flannel cakes.
At 12 stir thoroughly, at 2 o'clock mix into soft
dough, at 4 roll out and cut with biscuit cutter.
Spread with butter and turn over, set to rise and
bake. Mrs. G. T. Himes,
New Oxford, Pa.
BARRINGTON RUSKS.
1 cup sugar, 1 cup milk, 1 cup yeast, 1 cup flour,
mix over night. In the morning add J cup sugar,
J cup butter mixed together. 2 eggs, reserving
white of one beaten to a stiff froth, with sugar to
spread on top of rusks.
Martha M. Fisher.
LEBANON RUSKS.
1 teacup mashed potatoes, 1 cup sugar, 1 cup
yeast, 4 eggs beaten separately. Stir this together
and let it begin to raise at 8:30 a. m. Let raise
until noon. Then add .J cup butter and lard mixed,
enough flour to make stiff. Let raise until 3 p. *m.
Shape into rolls and raise again. Bake in a quick
oven 15 minutes.
Mrs. Edw. F. Redding.
LEBANON RUSKS.
Take a teacup of mashed potatoes, then almost
a cup of sugar, 1 cup yeast, 3 eggs beaten separately.
Stir together and let rise till noon. Then add a
half cup of butter and lard mixed, enough flour to
stiffen, then let rise again until 3 o'clock. Shape
into rolls and let rise until tea time and bake in a
quick oven. Mrs. Edgar Slagle.
114 HANOVER COOK BOOK.
MORAVIAN COFFEE CAKE.
About 6 P. M. put 2 teacupfuls of warm mashed
potatoes, 1 teacupful of home made yeast, and 1
teacupful white sugar, into a bowl to rise. About
9 P. M. mix into this 1 egg, 1 teacupful melted butter,
with enough flour to make a dough like that for
rolls. Next morning put the dough into pans,
smoothing it out with the palm of the hand, as it
will be too thin to roll out. Let is rise until very
light, then with your thumb make deep holes, about
an inch or more apart on the surface. Into each
hole put a small lump of butter, a tiny pinch of
cinnamon and a generous one of light brown sugar.
Bake in quick oven and eat with coffee.
Kate W. Himes.
New Oxford, Pa
CINNAMON CAKE AND RUSKS.
Make a pit of flour, into this put 1 pt. of luke
warm milk and 1 cup of homemade yeast. Stir in
enough flour to make a batter that will drop heavily
from the spoon. Set to rise about 6 A. M. When
it begins to fall in the center, add \ teaspoonful
of salt, \ cup of butter and lard melted, \\ cups of
sugar, and 3 whole unbeaten eggs. Work into the
above mixture enough flour to make a soft dough.
Let rise again until double the size, then work it
lightly into a lump and let rise. Pull off small por-
tions and shape into rusks. Brush the tops with
1 teaspoonful of molasses and 1J tablespoonfuls
of milk and let rise again. Shape the remaining
dough into large cakes. Before putting these into
the oven spread with a mixture of 1 tablespoonful
of butter with sugar enough to stiffen and a little
cinnamon. Bake about \ hour in a moderate oven.
Mrs. Joseph Brockley.
CINNAMON BUNS.
1 cake yeast, \ cup milk, scalded and cooled; 1
tablespoonful sugar. Dissolve yeast and sugar in
HANOVER COOK BOOK. 115
warm milk. Add J cup of flour. Beat well, and
let rise in warm place forty-five minutes. Add 2
cups sifted flour, f cup sugar, 2 tablespoonfuls
butter, 1 egg, \ teaspoonful salt. Knead lightly,
and cover. Let rise to twice the bulk. Roll \ inch
thick. Spread with a mixture; 2 tablespoonfuls
butter, 2 tablespoonfuls brown sugar, \ teaspoonful
cinnamon. Roll out \ inch thick. Let rise till
light. Bake in moderate oven 15 minutes.
Mrs. E. K. Eichelberger.
LIGHT CINNAMON BREAD AND ROLLS.
Let 1 pint sweet milk come to a boil. Add 1
generous tablespoonful lard while the milk is still
hot. Cool. Add 2 thoroughly beaten eggs, J cup
sugar, f cake yeast dissolved in a little milk, 4 cups
flour. Let this raise over night or about 5 hours.
Add 1 tablespoonful salt after the first raising. Add
2 cups more of flour or enough to make the dough
easy to handle. Form into rolls or loaves and let
raise until light.
Mrs. L. H. Hoffacker.
POTATO ROLLS.
1 cup of potatoes cut into small pieces, and cook
until soft, mash fine, and add 1 cake of Fleischman's
yeast, dissolved in 1 cup of warm water, and 1 cup
of flour. Set this mixture in a warm place until
light, then stir into it 2 eggs beaten light, \ cup
sugar, \ cup butter, 1 teaspoonful of salt and 5 cups
of flour; roll out and cut with biscuit cutter, spread
with butter and fold together. Put in pans and
let rise about an hour before baking. As the dough
is very soft a great deal of flour must be used in
rolling out. Bessie Newman,
Frederick, Md*.
POTATO ROLLS.
4 medium sized potatoes mashed fine, If cups
milk or water, 1 cup lard, add to potatoes while
116 HANOVER COOK BOOK.
hot, 1 cup sugar, salt to taste, 2 eggs beaten light,
1 yeast cake, 1 qt. flour. Let rise, make stiff, let
rise again, then roll out and cut.
Mrs. Paul Hoke.
POTATO ROLLS.
1 cup yeast, or \ cake compressed yeast, 1 cup
mashed potatoes, \ cup sugar, 2 eggs. Stir all to-
gether at 10 o'clock, let rise until noon, then add
\ cup lard, and enough flour to stiffen, let rise until
3 o'clock, then shape into rolls.
Mrs. Wm. J. Young.
ROLLS.
Boil 1 good sized potato. When soft pour off the
water and set away to cool, mash the potato and
stir into it 3 heaping tablespoonfuls. of flour, thin
this to a rather thin batter with the potato water,
which should be quite warm but not hot. Dissolve
1 cake Fleischman's yeast in a little warm water,
and stir into the potato and flour. Let rise, which
will take about 2 hours, then stir into this 1 large
spoonful of lard, 1 pt. luke warm boiled milk, \ cup
sugar and stiffen, using about 1 qt. flour. Let rise
again about 2 hours, then roll out, cut in rounds,
fold together, and place on tins. Set away to rise
again, about 1 hour, then bake about 15 minutes.
Do not let the sponge get chilled.
Mrs. L. F. Wirt.
POTATO POCKETS.
2 large potatoes, boil and mash fine, a.dd 1 small
cup of lard, 3 eggs, 1 qt. of flour, 1 cup of yeast,
or \ cake of compressed yeast, dissolved in a cup of
water, a pinch of salt. Mijx all well together and let
it stand to rise, when quite light roll out and cut
with a large round cutter, grease over the top with
melted butter, and fold them over and let rise again,
then bake 20 minutes. Do not be afraid if the dough
seems too soft, any more flour will spoil them.
Mrs. J. 0. Swartz, New Oxford, Pa.
HANOVER COOK BOOK. 117
BISCUITS.
Mix together 1 pt. of unsifted flour, 1 tablespoonf ul
of sugar, 2~ tablespoonful of salt, 2 teaspoonfuls ot
baking powder. Sift twice. Into this rub a generous
tablespoonful of lard, mix with milk, roll into a
sheet about J in. thick, spread with melted butter,
fold over, cut into squares, and bake in a quick oven.
Miss Emma Dellone.
BUTTER BISCUIT.
Sift 1 pt. of flour into a pan, make a hollow in the
centre large enough to admit 1 cup of warm milk
and \ cup of yeast. Mix into a sponge and set to
rise. In the morning add \ Ib. of melted butter and
knead in as much flour as will mix with another cup
of warm milk or water. Make a soft dough, roll out
and put into pan to rise. Bake in a well heated oven.
Mrs. Lewis Brockley.
DROP BISCUIT.
3 cups of flour, 2 scant teaspoonfuls of baking
powder, butter and lard the size of a walnut, \ tea-
spoonful salt, milk to soften. Bake in muffin pans.
Mrs. L. H. Hoffacker.
CREAM BISCUIT.
2 cups of flour, 2 even tablespoonf uls of baking
powder, 2 teaspoonfuls of salt. Sift 3 times, add
1 cup of sweet cream, mix lightly with a fork, roll
and bake in a quick oven.
Mrs. J. H. Fleming.
CREAM BISCUIT.
1 pt. of flour, 1 cup sweet cream, 1 tablespoonful
of baking powder. Salt.
Miss Belle Peters.
118 HANOVER COOK BOOK.
MAPLE BISCUIT.
Make an ^ ordinary baking powder biscuit dough
and roll thin. Spread with shaved maple sugar,
ordinary brown sugar will do, and butter, using J
as much butter as sugar. Roll up the dough and
slice as one would cut a jelly roll for serving. Bake
in a very hot oven and serve hot.
Miss Emily J. Young.
MARYLAND BISCUIT.
Rub \ Ib. lard into 3 Ibs. flour, add 1 spoonful of
salt, 1 teacupful cream, and sufficient water to make
stiff dough. Divide into 2 parts and work each part
well till it will break off short, and is smooth. Some
pound it with an iron or axe until it blisters. Break
off small pieces and work into little round cakes,
and stick with a fork. Bake in a quick oven. These
biscuits are nice either hot or cold.
Mrs. H. D. S.
SODA BISCUIT.
1 qt. of sifted flour, 1 heaping tablespoonful of
lard, 1 even teaspoonful of soda dissolved in 1 pt.
of sour milk, a pinch of salt. After raising 15 or 20
minutes, bake in an oven not too hot. If sour cream
is to be had, use it instead of milk, and leave out
shortening. Mrs. Lewis Brockley.
CORN PONE.
2 cups of corn flour, 1 cup qf wheat flour, 1 table-
spoonful of sugar, 1 teaspoonful of soda dissolved
in hot water, 1 egg, butter size of an egg, 1 teaspoon-
ful salt. Milk as needed to make batter the right
consistency. Mrs. Alice Benford.
CORN MEAL PONE.
One-half cup sugar, \ cup lard, 1 cup sweet milk,
1 egg, 2 cups flour, 1 cup corn meal, 3 teaspoonfuls
HANOVER COOK BOOK. 119
baking powder, and a pinch of salt. Mix well to-
gether and add lard last. Mrs. H. B. Baer.
SPOON BREAD.
Scald 1 pt. of corn meal with 1 pt. of boiling water,
add to this 2 beaten eggs, \ teaspoonful of salt, a
lump of butter the size of a walnut, melted, 1 tea-
spoonful of baking powder, \\ pts. of sweet milk.
Bake slowly in a pudding dish 1 hour.
Mrs. Guy Newcomer.
CORN BREAD.
1 cup corn meal, 1 cup wheat flour, \ cup white
sugar, 1 cup sour cream, 2 eggs, 1 teaspoonful soda,
\ teaspoonful salt. Stir all together. Bake in jelly
molds. Mrs. H. M. Stokes.
SPIDER CORN BREAD.
One and one- third cups corn meal, one-third cup
wheat flour, 1 tablespoonful sugar, 1 teaspoonful
salt, 2 heaping teaspponfujs baking powder; 3 eggs,
1 pt. of milk; 1 heaping tablespoonful butter, 1 cup
of milk. Mix dry ingredients, beat eggs and add
milk, and stir into the dry mixture. Partly melt
the butter in a hot spider, pour in mixture and add
the cup of milk without stirring. Bake in hot oven
30 minutes. When done there will be a streak of
custard through the middle. Serve from spider
with cream and sugar.
Ruth Conrad Henry.
GREEN CORN PONE.
One-half doz. ears corn, 1 pt. corn meal, 1 cup
sweet milk, 2 eggs, well beaten, \ teaspoonful soda;
a pinch of salt. Mrs. H. M. Rudisill.
CORN PONE.
2 cups thick milk, 2 eggs, 2 tablespoonfuls sugar,
2 tablespoonfuls flour, 1 teaspoonful soda, 1 tea-
120 HANOVER COOK BOOK.
spoonful salt. Mix all together, add corn meal
enough to make as stiff as sponge cake dough; 2
tablespoonfuls melted butter put in last. Bake in
gem pans or pie plates.
BOILED MUSH.
3 cups corn meal dissolved with 3 cups cold
water. Add 12 cups boiling water and boil 1 hour.
Salt to taste.
Mrs. L. H. Hoffacker.
CINNAMON CAKE.
1 qt. flouf, 1 teaspoonful salt, 2 tablespoonfuls
sugar, \ cup butter and lard, 2 eggs, 1 large cup milk,
lukewarm, 1 cake Fleipchman's yeast, dissolved in
milk. Knead all together until it doesn't stick to
fingers, then roll out and spread with butter, sugar,
and cinnamon, cut into strips, roll as buns, put into
pans, let rise 3 or 4 hrs., then bake 20 minutes.
Mrs. E. R. Schmuck.
CINNAMON CAKE.
4 eggs, 2 cups sugar, 1 cup butter, 1 cup milk,
3 cups flour, 2 teaspoonfuls baking powder. Put
into pans, sprinkle with butter, sugar, and cinnamon.
Bake in a moderate oven.
Mrs. Geo. H. Grove.
CINNAMON CAKE.
1 cup sugar, 1 cup sweet milk, 3 cups flour, J cup
butter, 3 teaspoonfuls baking powder; 2 eggs. Put
on top sugar, butter, and cinnamon.
Mrs. S. Hoke.
CINNAMON CAKE.
1 cup sugar, 1 cup sweet milk, 2 eggs beaten with
sugar, 3 cups flour, 3 teaspoonfuls baking powder,
2 tablespoonfuls melted butter. Put batter in pans
HANOVER COOK BOOK. 121
and spread with mixture of butter, brown sugar,
and cinnamon. Cora Colehouse.
SWEET CINNAMON CAKES.
2 scant cups of white sugar, \ cup shortening, 2
eggs, \\ cups of sweet milk, 2J cups sifted flour, 2
teaspoonfuls of baking powder. Sprinkle freely
with cinnamon before putting in oven.
Mrs. Thomas Murphy.
TEA CAKE.
1 cup sugar, 1 cup sweet milk, 3 cups flour, 2
eggs, 1 tablespoonful butter, 2 teaspoonfuls baking
powder. Mix butter and cinnamon and spread over
the top before baking. Bake in a moderate oven.
Serve hot instead of bread.
Marguerite Carbaugh.
CINNAMON TOAST.
Cut fresh white bread about one-half or three-
eights of an inch thick, toast quickly on one side
only and spread thickly with butter on the un-
toasted side. Then spread generously with the cin-
namon mixture (one tablespoonful cinnamon to
three of powdered sugar) . Dot with pieces of butter
and place in the oven with the broiler on full.
The rack on which the toast is placed should be in
the lower part of the oven, not too near the flame.
The mixture should melt and soak into the toast as
well as brown. Do not leave it a bit longer than is
needed to melt the mixture. Cut the toast in strips
or halves as desired and serve with "tea and trim-
mings." Note that it is buttered above and be-
low the cinnamon. The whole point is to get a
soft buttery paste, not a hard dry mass.
CINNAMON CAKE.
1 cup of white sugar, 2 eggs, leaving out the white
of one, 2 tablespoonfuls of melted butter, 1 cup
122 HANOVER COOK BOOK.
of sweet milk, 3 cups of flour, 2 teaspoonfuls of
baking powder. Spread top of cake with the follow-
ing: \ cup of sugar, white of 1 egg, a little cinnamon,
and a piece of butter the size of an egg.
Mrs. Lewis Brockley.
DAINTY SANDWICHES.
Mrs. George Vandervilt is very fond of dainty
sandwiches. For example, here are sandwiches made
of Parker House rolls. The soft interior of the rolls
is removed and the cuplike cavity in each is filled
with minced tongue and a little crisp bacon, with a
little chopped celery and Spanish peppers and a
dash of mustard. The combination of the sweet
bread and the strongly flavored bacon and peppers
is delectable.
Another novel sandwich is made of thin slices of
unsweetened Boston brown bread, well buttered
with sweet butter and filled with a delicious mixture
of cream cheese, ground protoid nuts, olive oil and
just a dash of lemon juice.
A sweet sandwich is made of thin slices of whole
wheat bread spread with unsalted butter and filled
with a mixture of chopped raisins, almonds, orange
juice, a little grated orange rind and enough olive
oil to blend the mass well together.
MINT CUCUMBER SANDWICHES.
For light summer refreshments dainty and deli-
cious sandwiches may be made by dipping thin slices
of fresh, young cucumbers in well-seasoned French
dressing, and placing, with a sprinkling of finely
chopped fresh mint, between slices of white bread
spread with unsalted butter. These sandwiches
should be put together as short a time as possible
before serving, and, except the butter, everything
used should be very cold.
OLIVE AND CELERY SANDWICHES.
Chop separately in a chopping bowl, not in a
grinder, an equal quantity of olives stuffed with
HANOVER COOK BOOK. 123
pimentos and tender, white celery. Mix and moisten
with a sufficient amount of mayonnaise dressing
to spread easily. Put between buttered bread and
cut in rounds or triangles.
PEANUT SANDWICHES.
Prepare the mayonnaise dressing in the usual
way, only making slightly thicker, adding no milk
or cream. Hull 2 qts. of fresh peanuts, then roll
fine, do not grind. Mix the peanuts with the dress-
ing. Slice and butter the bread, then spread with a
layer of peanuts and dressing, then a few slices of
hard boiled egg. Close with another layer of bread
and serve as other sandwiches.
Mrs. Jacob Sell.
SANDWICHES.
Take equal amount of cold boiled chicken and
cold boiled tongue, the meat of 1 doz. olives, and
6 hard boiled eggs. Mix ingredients all together,
and chop fine. Then work into a paste by adding
mayonnaise dressing. Spread on buttered toast.
Mrs. Howard Young.
CHEESE SANDWICHES.
Two-thirds Ib. American cream cheese, one- third
cup butter, little whipped cream, pepper to taste.
Grind cheese in meat chopper, add butter and work
together. Add sufficient whipped cream to thin
enough to spread.
Mrs. Howard Young.
124 HANOVER COOK BOOK.
Waffles and Muffins
4 saltspoonfuls equal 1 teaspoonful
4 teaspoonfuls equal 1 tablespoon! ul
2 teaspoonfuls equal 1 dessertspoonful
2 dessertspoonfuls. equal 1 ta.blespoonful
8 tablespoonf uls of liquid . equal 1 gill
6 tablespoonf uls of dry . . . equal 1 gill
2 gills equal 1 cupful
2 cupf uls or 4 gills equal 1 pint
4 cupf uls of liquid equal 1 quart
4 cupfuls of flour equal 1 quart
2 cupfuls of solid butter . equal 1 pound
2 cupfuls granulated sugar equal 1 pound
2| cupfuls powdered sugar equal 1 pound
2 cupfuls of milk or water equal 1 pound
1 tablespoonf ul of butter . . equal 1 ounce
2 tablespoonf uls of flour . . equal 1 ounce
2 tablespoonfuls of coffee equal 1 ounce
Butter the size of an egg means 2 tahlespoonfuls or
2 ounces.
A tablespoonf ul of melted butter is measured after
melting.
A tablespoonf ul of butter, melted, is measured before
melting.
BAKING POWDER.
In all receipts calling for baking powder, our
friends will find it more profitable to use the Royal
brand. This powder we all know is free from alum
and absolutely pure.
FLAVORING EXTRACTS.
In all recipes calling for flavoring extracts our
friends will find "Sauer's Flavoring Extracts" es-
pecially satisfactory.
HANOVER COOK BOOK. 125
WAFFLES.
1 pt. of thick milk, 2 eggs, beaten separately,
^ cup of sour cream, 1 heaping teaspoonful of soda,
salt to taste, flour enough to make a batter. Mix
yolks of eggs, milk, cream, and soda. Let stand a
while, then beat in the flour and the whites of eggs.
Have iron very hot, pour batter on hot side, turn
iron at once and bake.
Miss Yettie Newman.
QUICK WAFFLES.
1 qt. sweet milk, 6 eggs, yolks and whites beaten
separately,^ cup melted butter, 5 cups flour. Just
before baking add 4 teaspoonfuls baking powder.
Beat well for a few minutes.
Mrs. S. L. Bixler.
WAFFLES.
4 eggs beaten separately, 1 qt. milk, piece of
butter the size of an egg, melted, 3 teaspoonfuls
baking powder, a little salt; flour enough to make a
rather stiff batter. Mrs. W. F. Kintzing.
WAFFLES.
1 qt. of sour milk, 1 teaspoonful of soda, a pinch
of salt; flour enough to make a stiff batter, a little
thicker than for griddle cakes, add 1 teaspoonful
of baking powder to the flour, stir in \ cup of melted
butter and lard, 2 eggs, yolks and whites beaten
separately, beat whites very stiff and add just before
baking. Mrs. J. B. Weeks.
BREAD GRIDDLE CAKES.
Soak \ cup of bread crumbs, free of crusts, in
1 cup of milk, add 1 well beaten egg, \ teaspoonful
salt, 1 cup flour, 1 rounded teaspoonful baking
powder. Mix thoroughly and bake on a hot griddle.
O.K.
126 HANOVER COOK BOOK.
FLANNEL CAKES.
1 tablespoonful of butter, 2 tablespoonfuls of sugar
creamed, 2 eggs beaten separately, 1J cups of sour
milk, or butter milk, 1J cups of sweet milk, 1 tea-
spoonful of soda in the sour milk, 3 cups of flour.
Many use it for waffles by adding 1 more cup of flour.
Minnie Hartman.
FLANNEL CAKES.
3 cups flour, 1 qt. sour or butter milk, J teaspoonful
of salt, 1 teaspoonful soda, 2 eggs beaten separately.
If milk is very sour add the full amount of soda, if
it is freshly turned use less. Dissolve soda in a little
of the milk, or in hot water. Some cooks use vinegar.
Mrs. J. S. Moul.
BUCKWHEAT CAKES.
1 pt. of buckwheat flour, 2 large spoonfuls of
wheat flour, 1 pt. water, J cake of yeast, 1 teaspoon-
ful of salt, 1 tablespoonful of sugar. Let stand until
light then add 1 heaping tablespoonful of molasses
and 1 teaspoonful of soda, scalded in water.
Mrs. L. H. Hoffacker.
BUCKWHEAT CAKES.
Rub together 1 tablespoonful of flour, 1 table-
spoonful of molasses and J teaspoonful of salt. Dis-
solve 1 yeast cake in 1 pt. of luke warm water, or
diluted milk, add to the flour and molasses, working
smooth. Stir in another pint of water or milk and
water, to this add 1 qt. of buckwheat flour. In the
morning add J a teaspoonful of soda, thin if neces-
sary; bake on a greased griddle. Mrs. J. S. Moul.
GRAHAM GEMS.
One-half pt. graham flour, J pt. wheat flour, 2
eggs, 1 pt. milk, a little salt. Bake in quick oven.
Mrs. M. 0. Smith.
HANOVER COOK BOOK. 127
GRAHAM GEMS.
1 qt. of graham flour, a little wheat flour, 1 egg,
little salt, 2 teaspoonfuls of good baking powder,
butter size of an egg, rub butter and graham flour
together, add 1 qt. of sweet milk, bake in gem pans.
Bake about 36 min. in a quick oven. Batter should
be the consistency of puffs.
Anna H. Eagle,
Marietta, Pa.
MUFFINS.
3 cups flour, 3 tablespoonfuls butter, 2 teaspoon-
fuls baking powder, 3 eggs beaten separately, whites
added last. Salt to taste. Very good.
WHEAT MUFFINS.
2 tablespoonfuls of sugar, 1 tablespoonful butter,
1 egg, f cup sweet milk, 1J cups flour, 2 teaspoonfuls
baking powder. Beat whites separately.
Mrs. Etzler.
MINNIE HARTMAN'S MUFFINS.
1 pt. of milk, 3 cups of sifted flour, 2 eggs, J cup
of butter, 3 heaping teaspoonfuls baking powder,
a pinch of salt, 1 tablespoonful of sugar. Put salt,
sugar in 2 cups of flour, then add the mi)k, then the
butter melted, yolks of the eggs, then the last cup
of flour with the yeast powder sifted into it, last the
whites of the eggs beaten stiff, folded gently in.
TWIN MOUNTAIN MUFFINS.
One-third cup of butter, J cup sugar, J teaspoonful
salt, 1 egg, | cup of milk, 2 cups of sifted flour, 3
level teaspoonfuls baking powder. Cream the
butter, add sugar gradually, then salt, add egg
beaten light with the milk, mix with flour and baking
powder. Bake in hot buttered gem tins about 25
minutes. This makes just 1 doz. Mrs. H. B. Baer.
128 HANOVER COOK BOOK.
RAG MUFFINS.
2 cups of flour, 1 tablespoonful of shortening,
2 teaspoonfuls of baking powder, and a little salt.
Wet with milk, roll thin and a mixture of butter and
sugar. Roll like jelly cake, cut into slices, and bake
on tins. Mrs. Harry Shultz.
CORNMEAL MUFFINS.
1J cups cornmeal, 1J cups flour, 2 teaspoonfuls
baking powder, \ cup sugar, J teaspoonful salt,
small teaspoonful melted butter, 2 eggs, milk enough
to make stiff batter.
Martha M. Fisher.
CORN MUFFINS.
1 qt. of wheat flour, 1 cup of corn meal, 1 scant
cup of butter, 1 cup of sugar, 4 eggs, 3 good tea-
spoonfuls of baking powder, 1 pt. of milk. Beat
butter, sugar and yolks together, then add the other
ingredients. Mrs. C. N. Myers.
CORN MUFFINS.
2 pts. of sour milk, J pt. of water, 1 even teaspoon-
ful of soda, 4 teaspoonfuls of melted butter, salt,
yolks of 2 eggs, l\ pts. of corn flour, } pt. of wheat
flour, whites of eggs beaten and added last.
Miss Charlotte Hauer.
CORN MUFFINS.
1 cup of flour, J cup of yellow corn meal, } cup
of sugar, \ teaspoonful of salt, 2 teaspoonfuls of
baking powder, 1 cup of sweet milk, 1 egg, 1 table-
spoonful of melted butter. Mix dry ingredients,
beat the egg and add milk. Add the liquid to the
dry ingredients and beat thoroughly, put in the
melted butter. Bake in greased pans. Good.
Mrs. Lewis Brockley.
HANOVER COOK BOOK. 129
CUP PUFFS.
One-half cup of white sugar, \ cup milk, 2 eggs,
2 teaspoonfuls baking powder, and a pinch of salt;
flour enough to make a batter that runs easily from
a spoon. Butter 6 cups and put in tablespoonful
of batter, layer of fruit, then batter, and steam 1 hr.
Either canned or fresh fruit is nice.
Mrs. A. H. Secrist.
PUFFS.
1 cup flour, 2 cups milk, 2 eggs. Beat eggs and
milk together add to flour and beat smooth. Salt.
Bake f hr. in a moderate oven.
FILLING. 1 egg, f cup sugar, lump of butter
size of walnut, beat to a cream, open the puff on
the side and put in two teaspoonfuls of cream. Eat
warm. Mrs. Fannie V. Hostetter.
RAISIN PUFFS.
Cream \ cup sugar, butter siize of an egg and 1 egg %
Add 1 cup milk, 2 cups flour, 2 teaspoonfuls baking
powder, \ teaspoonful salt, and 1 cup chopped rai-
sins. Steam \ hour in cups or two-thirds of an hour
in a basin.
SAUCE. Mix \ cup sugar, 1 tablespoonful
cornstarch, pour in 1 cup boiling water and let boil
5 min. Add 1 tablespoonful butter and juice and
rind of small lemon.
Mrs. J. C. Carey.
RAISIN MUFFINS.
1 cup sweet milk, 2 tablespoonfuls of sugar, 2
tablespoonfuls of butter, 2 cups flour, 2 rounding
teaspoonfuls of baking powder, 2 eggs, \ teaspoonful
of salt. Beat well and stir in 1 cup of seeded raisins.
Bake in hot oven twenty-five minutes.
Marguerite Carbaugh.
130 HANOVER COOK BOOK.
PUFFS.
1 cup flour, 1 cup milk, 2 eggs and a little salt.
Heat puff irons and have hot oven.
SAUCE. 1 small lump butter creamed with 1
cup sugar, add 1 egg beaten until light. Flavor with
vanilla. Emma Jackson.
SALLY LUNN.
1 scant pint flour, 1 tablespoonful sugar, 1 level
teaspoonful salt, J cup butter and lard creamed,
1 cup sweet milk, 2 heaping teaspoonfuls baking
powder, 3 eggs beaten separately. Bake in pan for
30 minutes. Blanche Hostetter.
SALLY LUNN.
1 cup milk, 1 cup sugar, 2 eggs, 1 tablespoonful
butter, 3 scant cups flour, 2 teaspoonfuls baking
powder. Bake in moderate oven 1 hour.
Amelia Fisher.
OATMEAL MUFFINS.
1 Ib. oatmeal, 1 Ib. brown sugar, 1 cup boiling
water, 1J cups flour, f teaspoonful soda; J cup lard.
Sarah Dusman.
GRAHAM MUFFINS.
1 cup sour milk or butter milk, J cup baking mo-
lasses, 1J teaspoonfuls soda, \ cup lard, 1 egg, pinch
of salt, a little wheat flour, stiffen with Graham
flour until thickness of cake batter.
Marguerite Carbaugh.
POP OVERS.
2 cups of milk, 2 cups of flour, 2 eggs. Beat the
eggs, then add milk and flour. Have the muffin
pans very hot. Put in mixture and bake in a quick
oven. Mrs. George N. Forney.
HANOVER COOK BOOK. 131
CHEESE STRAWS.
Rub 4 tablespoonfuls of sifted flour with 2 of
butter and 4 of grated cheese. Add 1 egg and season
with salt and cayenne pepper. Roll very thin, cut
into narrow strips 3 in. long, and bake a pale brown.
Mrs. Lewis Brockley.
132 HANOVER COOK BOOK.
Puddings
BAKED PUDDING.
Such as bread, rice, tapioca, sago and cocoanut,
one hour each.
BOILED PUDDING.
Such as Indian pudding, plum pudding and huckle-
berry pudding, two or three hours each.
BATTER PUDDING.
Such as cottage, etc., about forty-five minutes.
PHILADELPHIA PUDDING.
Wash and core the desired number of slightly
tart apples, but do not pare them. Place i|n bake
dijsh large enough to hold apples and batter. Dot
each apple with a bit of butter, tablespoonful of
sugar and sprilnkle cinnamon on top. Put into oven,
bake until soft. Prepare the batter as follows: 2
eggs, whites beaten separately. Beat 2 tablespoon-
fuls of sugar with yolks, add 1 cup cream or use rich
milk and a small lump of butter, then add 2 cups of
flour, into which 2 teaspoonfuls of good baking
powder has been sifted. Pour this over baked apples
and put back into oven, baking until done.
TAPIOCA PUDDING.
Soak 3 tablespoonfuls of tapioca in water over
night, put this into a quart of boiling milk and boil
HANOVER COOK BOOK. 133
half an hour. Beat the yolks of 4 eggs with a scant
cup of sugar. Add 3 tablespoonfuls of prepared
cocoanut; stir in and boil 10 minutes longer. Pour
into a pudding dish, beat whites to a stiff froth, add
3 tablespoonfuls of powdered sugar, spread on top
and sprinkle cocoanut over all. Brown in oven.
Mrs. J. C. Miller,
York Road, Pa.
APPLE TAPIOCA.
1 cup tapioca, soak 1 hr. in water to cover, 1 tea-
spoonful salt. Pare and core 6 apples and put in
baking dish, fill center with sugar, add tapioca, and
1 pt. water. Bake. M. Elizabeth Gitt.
TAPIOCA PUDDING.
1 qt. of milk, 4 full tablespoonfuls of sugar, J cup
tapioca, 3 eggs, vanilla to taste, pinch of salt. Soak
tapioca over night in cold water. Boil milk and
tapioca together for 5 minutes, remove from stove,
add beaten yolks of eggs, return to stove until it
comes to a boil, add sugar flavor with vanilla. When
cold add beaten whites of eggs, just before serving.
Mrs. Jacob Slagle.
Baltimore, Md.
RICE APPLES.
Boil J Ib. rice until soft, add 1 qt. sweet milk, |
small cup of sugar. Pare and core 7 or 8 good cook-
ing apples, place in a buttered dish, put 1 teaspoonful
jelly into each cavity, and fill with rich cream,
put rice in around the apples, leaving top uncovered.
Bake 30 minutes, then cover with whites of 2 eggs
and sifted sugar. Brown. Serve with cream.
Mrs. D. Guy Hollinger.
RICE PUDDING.
2 qts. of milk, 1 teacup of rice, butter the size
of a walnut, \ teaspoonful ot salt, 4 tablespaonfuls
134 HANOVER COOK BOOK.
of sugar. Bake in a slow oven 2 hours, stir while
baking; flavor with nutmeg.
Mrs. Lewis Brockley.
RICE PUDDING.
1 qt. milk, 3 tablespoonfuls uncooked rice, 3
tablespoonfuls sugar, pinch of salt, lump of butter,
and grated nutmeg for flavoring. Put in oven and
stir when crust forms on top. Bake 1J hours in
moderate oven. Mrs. E. E. Henderson.
QUEEN OF PUDDING.
1 qt. milk, 1 pt. bread crumbs, 4 eggs, 1 cup sugar.
Beat the yolks of the eggs and sugar together, add
the milk, then the bread crumbs. Pour i|nto a pud-
ding dish well greased with butter, and bake until
firm. 'Take from oven, and cover with thin slices
of crabapple jelly, then with an icing made of the
whites of the eggs, and 1 cup of sugar. Put back
into oven and let brown.
A. K. Trone.
BREAD PUDDING.
1 pt. of fine bread crumbs, always stale and dry,
3 eggs, 1 tablespoonful melted butter, nutmeg to
taste, 1 teaspooonful baking powder. Beat yolks
light, add 1 pt. milk, stirrihg well together, add
bread crumbs with bakijng powder, butter and
nutmeg, stfir lijghtly, bake at once until done, but
not watery, almost 20 minutes. Take from oven,
spread with currant jelly, beat whites very stiff,
add 1 tablespoonful sugar, spread over pudding,
return to oven to brown lightly, eat with cream or
any desired sauce.
Mrs. Ella Bellinger.
AN EXCELLENT BREAD PUDDING.
Take 1 pt. bread crumbs, and pour over 1 qt.
new milk, let stand until soft. Add 1 tablespoonful
HANOVER COOK BOOK. 135
butter, and grated rind of 1 lemon, yolks of 4 eggs,
well beaten, with 1 cup sugar. Bake in pudding dish,
when cool spread with jelly, preserves or stewed
fruit. Beat whites of 4 eggs with 1 tablespoonful
pulverized sugar. Flavor with lemon, spread over
pudding and put in oven to brown.
Mrs. H. M. Rudisill.
BREAD CAKE.
1 doz. eggs, the yolks beaten with 1 Ib. powdered
sugar, J Ib. bread cut in little squares, browned, then
pounded, J Ib. powdered almonds, J oz. ground
cinnamon, J oz. ground cloves, a little rose water,
last whites of eggs beaten to a stiff froth. Grease
pan well and put greased paper in pan. Bake 1J hrs.
Mrs. Edward Reindollar,
Taneytown, Md.
CRACKER PUDDING.
1 cup crushed crackers, f cup sugar, 1 quart
sweet milk, i cup cocoanut, 2 eggs (whites for icing) ,
\ teaspoonful vanilla. Bake in oven.
Mrs. B. R. Shultz.
COTTAGE PUDDING.
1 full cup flour, 1 tablespoonful butter, \ cup
sugar, \ cup of milk, 1 heaping teaspoonful of baking
powder, 1 egg, and a little salt. Bake 25 minutes in
moderate oven.
SAUCE. 1 cup sugar, \ cup butter, juice of 1
lemon, 1 egg. Beat butter, sugar and egg together
to a cream. Set it on stove in double boiler and
heat. Pour in lemon juice and add nutmeg. Pour
from one dish to another a few times and send to
table. Edith Gitt Billmeyer.
COTTAGE PUDDING.
1 cup sugar, 1 tablespoonful butter, 2 eggs, 1 cup
sweet milk, 3 cups flour, or enough to make a right
136 HANOVER COOK BOOK.
stiff batter. 3 small teaspoonfuls baking powder,
1 teaspoonful salt. Serve with lemon sauce.
Mrs. J. U. Snively.
BAKED INDIAN PUDDING.
Scald 1 qt. sweet milk, thicken with 1 cup corn-
meal, 4 well beaten eggs, whites and yolks separately,
sugar to taste, 1 cup currants, J cup raisins, salt,
cinnamon. Bake 2 hours; ^erve hot.
SAUCE FOR PUDDING. 1 cupful boiling
water, 1 tablespoonful of corn starch, J cup of
butter, 1 cup powdered sugar, 1 egg, a little grated
nutmeg, juice of 1 lemon. Wet the corn starch in
cold water and stir in the boiling water and boil
10 min. Add the lemon juice and pour the boiling
mixture into the egg mixture until thoroughly
blended. The egg mixture consists of the butter
and sugar rubbed to a cream. Add the well beaten
egg and the nutmeg.
M. Bertha Zieber.
BLACKBERRY MUSH.
Mash 1 qt. of very ripe blackberries, sweeten to
taste, cook 15 minutes, stir in flour enough to make
them stick together. Keep boiling all the time,
pour into cups, when cold, eat with cream.
Mrs. A. C. Matthews.
York, Pa.
BLACKBERRY PUDDING.
1 cup of butter, 2 cups of sugar, 4 eggs, 1 cup of
milk, 1 teaspoonful of soda, flour enough to make
it very stiff, 1 qt. of berries, bake 1 hour. Huckle-
berries can be used instead of blackberries.
Miss A. Kate Shriver.
HUCKLEBERRY PUDDING.
2 eggs, i cup sweet milk, 1 cup sugar, \ teaspoonful
baking powder, \ cup butter, creamed, 2 cups flour,
1 pt. huckleberries, floured. Mrs. Hugh B. Hostetter.
HANOVER COOK BOOK. 137
HUCKLEBERRY PUDDING.
1 cup sugar, \ cup butter, J cup sweet milk, 2 eggs,
1 teaspoonful baking powder in 1J cups of flour,
and lastly a pint of berries, if preferred substitute
raisins. Bake and serve with sauce.
Mrs. Paul Sell.
BAKED HUCKLEBERRY PUDDING.
1 quart of berries, \ teaspoonful of mace or nut-
meg, 3 eggs well beaten, separately, 2 cups of sugar,
1 tablespoonful of butter, 1 cup of sweet milk, 1
pint of flour, 2 teaspoonfuls of baking powder. Roll
the berries well into the flour and add last of all.
Bake \ hour in a moderate oven and serve with
sauce. Mrs. 0. N. Anthony.
BAKED HUCKLEBERRY PUDDING.
1 cup of sugar, 1 cup of milk, 1 egg, 1 pt. of flour,
1 pt. of berries, butter the size of an egg, 2 tea-
spoonfuls of baking powder.
SAUCE. 5 tablespbonfuls of sugar, butter the
size of an egg, 1 \ cups of boiling water, yolk of 1 egg,
1 heaping teaspoonful of corn starch, 1 teaspoonful
of vanilla, 2 or 3 of good strong vinegar, and a little
nutmeg. Cream sugar, butter and egg together.
Mix the cornstarch with a little water and stir all
into the If cups of water. Cook a few minutes and
serve. Mrs. W. L. Hoffheins.
RASPBERRY PUDDING.
Bake in loaf, 1 cup sugar, \\ cups milk, a piece of
butter the size of an egg, 2 eggs, 1 teaspoonful
baking powder. Make stiff as cake batter, then stir
in 1 pt. raspberries. Serve hot with milk or a plain
sauce. Miss Emijry J. Young.
RASPBERRY or STRAWBERRY SHORT CAKE
1 qt. flour, 2 teaspoonfuls baking powder, 4 table-
spoonfuls sugar, 3 tablespoonfuls butter, salt, 1 cup
138 HANOVER COOK BOOK.
sweet milk, 1 egg. When baked split the cake with
a sharp knife and fill with sweetened berries, replace
top and serve with milk. Mrs. Naill.
CHERRY PUDDING.
1 pt. of flour, 2 tablespoonfuls of sugar, 1 teaspoon-
ful salt, 2 teaspoonfuls of baking powder, 1 cup of
milk, and 2 eggs. Stir all together until smooth,
add 1 cup of cherries, seeded. Pour in small cups,
greased, and steam 20 minutes. Serve with hard
sauce, or if preferred a hot sauce.
Mrs. Wm. Anthony.
EGG DUMPLINGS.
One pint flour, one and one-half teaspoonfuls of
baking powder, two eggs and one cup of sweet milk.
Mrs. Reuben Sprenkle.
BOILED CHERRY DUMPLINGS.
To 1 Ib. of bread sponge, add 1 egg, \ cup sugar,
tablespoonful lard, knead well, adding a little flour.
Let rise 2 hours, then shape into dumplings. Let
rise 2 hours more. Have boiling 1 pt. cherries,
| pt. water, \ cup sugar. Drop in the dumplings
and boil for \ hour. Do not remove lid from kettle
while boiling.
Mrs. Harry Naill.
BOILED BERRY OR CHERRY PUDDING.
1 cup of sugar, 2J cups of flour, 1 cup of sweet
milk, 2 cups of berries, 2 eggs, 1 teaspoonful of bak-
ing powder. Put into a bag and boil 2 hours.
Mrs. H. M. Alleman.
PEACH PUDDING.
1 pt. of cut peaches, 1 pt. of flour, f cup sweet
milk, 1 egg beaten light, butter the size of an egg,
\ teaspoonful salt, 1 teaspoonful baking powder.
HANOVER COOK BOOK. 139
Mix well together, then pour it over the peaches in
a pudding dish and bake until well done. Serve
with sugar and cream.
Mrs. Jacob Myers.
PEACH SHORT CAKE. *
2 cups flour, 2 tablespoonfuls butter and lard
mixed, 2 teaspoonfuls baking powder, pinch salt.
Mix together then add 1 well beaten egg, 2 table-
spoonfuls sugar and 1 cup sweet milk. Bake in
jelly pans. Slice peaches thin and sugar before
using. When cool place them between the layers
and on top. Mrs. C. E. Roop,
Taneytown, Md,
PEACH PUDDING.
Rub a tablespoonful of butter into a pint of sifted
flour mixed with a teaspoonful of baking powder,
and a pinch of salt. Pare 6 ripe peaches, cut into
halves, and take out stones. Add one beaten egg
to a half a cupful of milk, thicken with prepared
flour, and pour into a buttered baking pan. Arrange
the peaches over the top, cut side up. Put a drop
of vanilla into each, fill with sugar and lay a bit of
butter on the center of each. Bake in a hot oven.
Serve hot with sweetened cream.
Sarah Dusman.
DRIED APRICOT PUDDING.
1 pt. milk, 1 pt. bread crumbs, 1 pt. dried apricots,
stewed very soft, 1 tablespoonful of butter, 2 eggs,
1 cup of sugar; pinch of salt. Boil the milk and while
hot turn it over the bread crumbs. Stir into this the
butter and the stewed apricots. When cool add
the sugar, the pinch of salt, and the egg well beaten.
Put into a well buttered pudding dish, and bake
half an hour. Serve with a sweet sauce. Dried
peaches may be used in the same way.
Mrs. Chas. Ehrehart.
140 HANOVER COOK BOOK.
FRUIT PUDDING.
1 pound mince meat. Boil 20 minutes in 1 pint
water. Let cool then add: 2 well beaten eggs 1
cup bread crumbs, browned, } cup suet, chopped
fine, a little, citron, 1 teaspoonful vanilla. Cook or
steam in double boiler 2J hours. Serve with lemon
sauce. This may be served hot or cold.
Mrs. Emil J. Stout.
MOONSHINE.
1 cup of sweet cream, whites of 2 eggs, well beaten,
2 oranges, 2 bananas cut in small pieces, stir in the
cream, sweeten to taste. Set on ice and serve with
whipped cream. Mrs. D. D. Ehrhart.
APPLES STUFFED WITH NUTS.
Core the apples. Chop very fine enough walnuts
to fill them. Season with cinnamon and sugar.
Bake and serve with whipped cream.
Mis. F. M. Miller,
New Oxford, Pa.
APPLE FLOAT.
1 pt. milk, 3 eggs, 1 teaspoonful of corn starch.
Make into custard and let cool. Beat the whites
of eggs into stiff froth, take a pint of finely chopped
or mashed apples, beat them into the whites.
When the custard is cool lay the beaten whites over
the top, dot with a jelly and flavor with vanilla.
Mrs. V. K. Jordan.
EXCELLENT BAKED APPLES.
Take 10 or 12 good sized juicy apples, pare and
core. Butter a baking dish and put into it the apples,
fill the cavities with sugar. Take a half teacup of
butter, and a tablespoonful of flour, and rub together
until smooth. To this put enough boiling water
to make it thin enough to cover each apple. Bake
HANOVER COOK BOOK. 141
in a slow oven 1 hr. or more. Can be eaten with
meat or used as a dessert with cream.
A. L. Alleman.
PRUNE PUDDING.
Beat whites of 3 eggs very stiff, add 1 cup of
chopped prunes, sugar to taste, and a little vanilla.
Bake 15 minutes in hot oven and eat with whipped
cream. Prunes must be cooked, seeded, and chop-
ped fine. Mrs. Kate W. Himes,
New Oxford, Pa.
PRUNE PUDDING.
One-half pound of best prunes, \ pt. of rich cream,
whites of 6 eggs, 6 tablespoonfuls of powdered sugar.
Stew prunes, pour off the syrup, when fruit is cold,
chop fine. Beat eggs to a stiff froth, add sugar and
prunes. Bake in a buttered dish for \ hour in a
moderate oven. Cover for 20 minutes and serve
with whipped cream.
Mrs. Frank Conrad.
WHORTLEBERRY PUDDING.
One-fourth Ib. butter, \ Ib. sugar, 1 Ib. flour,
5 eggs, 1 teaspoonful soda dissolved in cup sour milk.
Flour to make a good batter. Add 1 pt. or 1 qt.
berries well floured. Bake 1 hour.
Mrs. A. C. Matthews.
DOLLY IN THE BLANKET.
1 qt. flour, good pinch salt, 2 teaspoonfuls baking
powder, 1 tablespoonful lard. Roll dough lightly
into a sheet, spread thick with jam or plum pre-
serves, roll up, fasten ends, and put into a floured
bag twice the size, and drop into a pot of boiling
water. Boil 2 hours. Mrs. J. U. Snively.
142 HANOVER COOK BOOK.
HASTY PUDDING.
1 pt. milk, 4 eggs, 6 spoonfuls flour.
SAUCE. 1 cup sugar, 1 egg, nutmeg, 1 teacupful
boiling water, butter size of egg. Beat well together
before adding the water. Season with juice and
grated rind of 1 lemon.
Mrs. G. F. Himes,
New Oxford, Pa.
ASH BOLTON.
1 cup suet chopped fine, 1 cup raisins, 2 cups
molasses, 1 cup brown sugar, 1 cup sweet milk,
pinch salt, 1 teaspoonful baking powder. Flour to
stiffen. Boil 2 hours; serve with sauce.
Mrs. J. U. Snively.
DARK PUDDING.
One-half cup raisins, chopped, f cup molasses,
\ cup butter, \\ cups flour, \ cup sweet milk, \ tea-
spoonful cloves and 1 teaspoonful cinnamon, \ tea-
spoonful soda. Steam 1^ hrs. and serve with hard
sauce or the following: 1 cup sugar, \ cup water, boil
until it spins a thread. Pour this over the well
beaten yolks of 3 eggs, add 1 cup cream and flavor
with lemon. Mrs. Hugh B. Hostetter.
PLUM PUDDING WITHOUT EGGS.
1 pt. flour, \\ teaspoonfuls baking powder, 1 small
cup of suet chopped fine, f cup brown sugar, a pinch
of salt, 1| teaspoonfuls of cinnamon, riot quite \
teaspoonful of cloves, a little nutmeg, 1 large cupful
seedless raisins, f cup currants, \ cup molasses,
1 cup milk, mixed with the molasses. Mix into a
thick batter, steam 2 hours; serve with a hard sauce
made with a lump of butter si^e of a large egg, a
good cup of sugar creamed with the butter, and a
small egg well beaten; flavor to taste.
Mrs. F. W. Shuman.
HANOVER COOK BOOK. 143
LADY FINGER PUDDING.
1 qt. sweet milk, 4 eggs, 4 tablespoonfuls of sugar,
| tablespoonful corn starch; vanilla. Boil the milk
in double boiler. Beat the eggs, whites and yolks
separately. Mix a little milk with the yolks. Put
sugar into the milk; cornstarch with a little milk
mixed with the eggs. Mix all together and put into
the boiling milk until it thickens. Take off the fire
and flavor. Pour over the lady fingers. Put the
whipped whites, sweetened, on top, and brown in
the oven. M. Bertha Zieber.
CREAM PUDDING.
Stir together 1 pt. of cream, 3 oz. of sugar, the
yolks of 3 eggs, and a little grated cocanut or nut-
meg. Add the beaten whites, stirring lightly, then
pour into a buttered pie plate, on which has been
sprinkled the crumbs of stale bread to the thikcness
of an ordinary crust. Sprinkle over the top a layer
of bread crumbs and bake. Mrs. Samuel Althoff .
BROWN BETTY.
In a quart pudding dish arrange alternate layers
of sliced tart apples, and bread crumbs, not dried,
season each layer with bits of butter, a little sugar,
and a pinch each of ground cinnamon and cloves.
When the dish is full, pour over it a cupful of mo-
lasses and water mixed. Cover the top with crumbs.
Bake 1 hour in a medium hot oven. Serve hot with
fairy butter.
FAIRY BUTTER. 1 egg, white and yolk beaten
separately. To the yolk add juice of 1 lemon, and
sufficient confectioners sugar to make a very thick
paste. Last add white of egg beaten to a froth,
and serve as cold as possible.
Mrs. A. R. Mundorff.
CREAM PUFFS.
Drop 1 pt. hot water into 1 cup butter, and melt.
Add 1 pt. sifted flour, and stir until it leaves the pan.
144 HANOVER COOK BOOK.
Take off the stove and when cool enough not to cook
the eggs, add 5 eggs, 1 at a time, and beat. Then
drop in pans and bake in a very hot oven about 30
minutes.
FILLING. 1 qt. milk, 2 tablespoonfuls of corn
starch, sugar to taste, and 2 eggs. Make as blanc
mange. Mrs. Charles Roop,
Taneytown. Md.
PUFFS.
2 cups of flour, 4 cups of sweet milk, 4 eggs, a
little salt. Bake in muffin rings J hour.
SAUCE. A lump of butter the size of an egg,
cream it with 1 cup of light brown sugar, beat in 1
egg; flavor with vanilla, and pour over puffs just
before serving. This makes 2 doz.
Mrs. G. M. Bair.
CREAM PUFFS.
1 cup boiling water, \ cup of butter. Boil water
and butter together, stir in while boiling 1 cup of
flour. When cold add 3 unbeaten eggs, dropped one
at a time. Drop mixture into the pan from a table-
spoon. Bake 20 minutes in a very hot oven.
CREAM. 2 cups milk, 1 cup sugar, 2 eggs,
5 scant tablespoonfuls flour. Boil as for any other
custard. Flavor with vanilla.
Mrs. W. B. Allewelt.
CREAM PUFFS.
2 cups of sugar, \ cup butter, 1 cup of sweet milk,
3 eggs, 3 cups of flour, 3 teaspopnfuls baking powder.
Beat eggs separately, bake in jelly cake dishes.
This receipt may be used for cake, using chocolate
or cocoanut. Very good.
Mrs. Warren Hafer.
HANOVER COOK BOOK. 145
CREAM PUFFS.
Boil together 1 cup water and J cup butter. While
boiling add 1 cup flour. Stir until smooth, then
cool. Add 3 eggs, one at a time, not beaten, stir
smooth and drop far apart on a sheet or pan. Bake
30 minutes.
CREAM FOR FILLING. J cup sugar, 2 heap-
ing teaspoonfuls flour, 1 egg. Pour this into 1 cup
boiling milk; flavor to taste. When cool cut puffs
open and put in filling.
Mrs. E. J. Chenoweth.
146 HANOVER COOK BOOK.
Pudding Sauces
LEMON SAUCE.
1 large cup sugar, \ cup butter, 1 egg, 1 lemon
juice, and \ rind, 1 teaspoonful nutmeg, 3 table-
spoonfuls boiling water. Beat all together until
light, then add hot water, and stand on stove where
it will not boil. Serve hot.
Mrs. J. U. Snively.
LEMON BUTTER.
2 lemon rinds and juice, 1J cups sugar, 2 eggs,
beat all together. Put lump of butter in a pan, and
boil for 5 minutes.
Mrs. Dr. Jordy.
HARD SAUCE.
One-third Ib. of butter, J Ib. of pulverized sugar,
cream well together, season to taste. Stand in
cool place. Mrs. L. H. Hoff acker.
HARD SAUCE.
\ cupful butter, 1 cupful sugar (pulverized),
1 tablespoonful boiling water, 1 teaspoonful vanilla.
Pour water over butter and cream together until
light. Roll sugar to get lumps out, then add gradu-
ally to creamed butter and water. Add flavoring
last. Chopped fruit may be added but be sure to
strain off the juice before adding fruit.
Mrs. C. Stahr Hamm,
Kingsport, Tenn.
HANOVER COOK BOOK. 147
CREAMY SAUCE.
Beat 4 oz. of butter to a cream, add gradually
8 oz. of powdered sugar. Beat again until very,
very light, add gradually 1 gill of sweet cream, the
grated rind of 1 lemon, and a teaspoonful of vanilla.
Turn into a dish and stand away to harden. To be
served with steamed, boiled, or baked batter pud-
ding. Anna H. Eagle,
Marietta, Pa.
HOT COFFEE SAUCE FOR ICE CREAM.
1 cup sugar, 1 cup strong coffe, one-third cup
boiling water. Boil sugar and water hard for 5 min-
utes, add coffee and boil \ hour, or until syrupy.
Serve hot with vanilla ice cream.
Mrs. S. L. Bixler.
CHOCOLATE DRESSING.
1J cups sugar, \ cup water, \ cake of chocolate
dissolved and mixed with sugar and water.
Mrs. J. A. Melsheimer.
HOT CHOCOLATE SAUCE FOR ICE CREAM.
Boil together a cup of water, a half cup of sugar,
and a few bits of cinnamon stick. Strain the syrup
after 5 min. boiling, and stir into it a tablespoonful
of cornstarch that has been dissolved in 3 table-
spoonfuls of cold water, and 4 tablespoonfuls of
grated chocolate rubbed smooth in a little water.
Return to fire and stir while cooking until you have
a smooth thick sauce the consistency of cream. Re-
move from the fire and add a tablespoonful of vanilla
flavoring. Mrs. J. C. Tanger.
SAUCE FOR MERINGUE.
Two-thirds cup of milk, 4 tablespoonfuls of pow-
dered sugar, yolks of 4 eggs, \ teaspoonful of vanilla.
Cook in double boiler; let cool. When ready to
serve, pour custard over the pudding. \ pt. of cream
whipped and sweetened, makes it better, but can
be served without. Mrs. J. P. Barnitz.
148 HANOVER COOK BOOK.
Desserts
PINEAPPLE DESSERT.
1 can pineapple cut in dice, \ Ib. marshmallows,
J pint cream. Make layer of pineapple and marsh-
mallows until all is used and pour the whipped
cream over this. Make 4 or 5 hours before using.
Mrs. L. H. Hoffacker.
FRUIT MERINGUE.
Whites of 4 eggs, 4 tablespoonfuls powdered
sugar, | cup of pineapple marmalade. Beat eggs
to a stiff dry froth, then add sugar or pineapple.
Put this in an ungreased cake pan, and set in another
pan of hot water. Bake in a slow oven 45 minutes.
Take out on a platter, but do not allow a draft to
strike it. Mrs. J. P. Barnitz.
PRUNE WHIP.
1 Ib. prunes, cooked very soft; drain and seed,
and chop fine. Beat whites of 3 eggs into prunes, with
1 cup sugar. Bake 20 minutes in moderate oven.
Custard for prune whip. Cook in double boiler to
soft custard, 1J cups scalded milk, 1 teaspoonful oi
flour, J cup sugar, yolks of 2 eggs well beaten.
Mrs. William Fritz,
Dover, N. J.
PECAN CUSTARD.
Grind J Ib. of pecan meats very fine, warm 1J pts.
of milk with J cup of the pecan meats and 3 level
tablespoonfuls of sugar. Remove from the fire and
HANOVER COOK BOOK. 149
flavor with | teaspoonful of vanilla. Let this stand
if possible for 1 hour. Beat 4 eggs slightly and add
to the milk and nuts. Season with | of a teaspoonful
of salt. Bake in individual cups slowly for about
40 minutes. When turning these out sprinkle the
remaining ground nut meats over the top of the
custard. Elizabeth Bowman Titzel,
Lancaster, Pa.
ORANGE PUDDING.
5 oranges cut fine. Boil 1 pt. of sweet milk, add
while boiling yolks of 3 eggs, 1 tablespoonful corn
starch, 1 cup sugar made smooth with a little cold
milk. Stir all the time, and when thick pour over
fruit. Whites of 3 eggs, beaten very stiff, and 2
tablespoonfuls sugar spread over pudding, put in
oven to brown. Serve cold.
Mrs. C. Anthony.
DELICATE PUDDING.
Into one pint of sweet milk stir J cup granulated
sugar, and put into double boiler. Dissolve 2 table-
spoonfuls of cornstarch in a little cold milk, and when
milk comes to a boil, add the cornstarch. Boil until
it thickens. Add the beaten whites of 2 eggs, flavor
with vanilla, pour into molds, and set to cool. When
cold, put on ice. Serve with the following custard:
Beat lightly the yolks of 2 eggs, add \ cup sugar,
and 1 pt. of sweet milk. Cook in double boiler
until it thickens. Flavor with vanilla, and set to
cool. Mrs. 0. H. Hostetter.
BAKED CUSTARDS.
1 qt. of milk, let come to a boil. Stir the hot milk
into the yolks of 6 eggs, beaten light. Add 6 table-
spoonfuls of sugar, ! teaspoonful of vanilla. Pour
into molds and set molds in a pan of boiling water,
and bake in a hot oven 20 minutes.
Virginia Fitz.
150 HANOVER COOK BOOK.
FLOATING ISLAND DESSERT.
1 qt. milk, in double boiler. Let come to a boil.
Then add 2 tablespoonfuls of cornstarch mixed with
a little milk and the yolks of three eggs well beaten.
Boil well. Flavor with vanilla when nearly cold.
FLOATER. Beat the whites of 3 eggs to a stiff
froth. Add 2 tablespoonfuls of granulated sugar, a
little vanilla. Beat well. Spread on buttered pie-
plate and place in oven until slightly browned. When
cold cut with biscuit cutter and place on the custard.
Mrs. A. M. Heilman.
MARSH-MALLOW CREAM.
Whip \ pt. of cream, sweeten to taste, place on
ice to cool. Cut in small pieces 1 orange, 2 bananas,
5 cents worth of marsh-mallow, J cup walnut meats.
Beat the fruit lightly into the cream, put into
Sherbert glasses, add a cherry for ornamentation,
and serve at once. Mrs. C. M. Wolff.
BISQUE.
Make a custard of 1 qt. of good milk, 3 table-
spoonfuls of corn starch, and the yolks of 2 eggs.
When cold add 2 qts. of rich cream and \ Ib. of
macaroons dried and rolled fine.
Mrs. J. S. Moul.
MOCK ICE CREAM.
Rub 1 cup of strawberry jam or preserves through
a sieve, and add to it 1 qt. of sweet, rich cream,
then dissolve 1 oz. of gelatine in J pt. of water, add
J Ib. of fine white sugar, stir all well together, put
into a mold, and set on ice until firm and solid.
Mrs. J. S. Moul.
CHOCOLATE CUSTARD.
4 tablespoonfuls grated chocolate, 6 tablespoonfuls
sugar, 2 tablespoonfuls of flour, 1 teaspoonful vanilla,
HANOVER COOK BOOK. 151
1 cup cold water, yolks of 2 eggs. Mix well and boil
until it thickens. Use the whites of the eggs for a
meringue on the custard. Mrs. Ed. Michael.
CHOCOLATE CUSTARD.
1 pt. sweet milk, 1 cup brown sugar, yolks of 3
eggs, 2 heaping tablespoonfuls chocolate, \ cup
flour, whites of eggs, 2 tablespoonfuls sugar, beat
whites stiff, add sugar. Mrs. C. Anthony.
CHOCOLATE PUDDING.
One-fourth cake of chocolate, f cup sugar, \ cup
of water, 1 pt. of mi|lk, 1 tablespoonful of corn starch.
Take chocolate, sugar and water and boil to syrup,
then add milk and corn starch. Flavor and cool.
Edith Gitt Billmeyer.
ORANGE PUDDING.
m 4 large oranges, reject the peel, seed, and inside
tissue, cut the remainder into small pieces, and put
into 2 qt. baking dish with 1 cup sugar. Make a
custard of 1 tablespoonful corn starch, yolks of 3
eggs, and 1 pt. milk. Cool and add to the oranges.
Make a meringue of whiles of 3 eggs and 1 table-
spoonful sugar, spread over top, and brown i|n oven.
PEACH A LA PARIS.
Pare and slice peaches, arrange in a dish, dust with
sugar, and set in a cool place. Now put into a boiler
1 qt. of milk. Mijx 2 tablespoonfuls of gelatijne with
cold milk, beat together 2 eggs and f cup of granu-
lated sugar. When the milk boils shir in the eggs,
sugar and gelatine. Set away to cool, but do not
allow it to set. When cool pour this mixture over
your peaches and set on ice until it jellies. Serve
with whipped cream.
Mrs. Clinton J. Gitt.
152 HANOVER COOK BOOK.
WHIPPED CREAM.
1J pts. of good rich cream, sweetened and flavored
to taste. Whip to a stiff froth. Dissolve f oz. of
best gelatine in 1 small teacup of hot water and when
cool, pour into the cream. Stir thoroughly and set
in a cool place. Mrs. Lewis Brockley.
CHARLOTTE RUSSE.
Yolks of 4 eggs well beaten, with J cup of pulyer-
ized sugar, dissolve one-third of a box of gelatine in a
cup of milk after it has stood for 10 minutes, set the
cup of milk in a vessel of hot water on the back of
the range, stirring frequently, and as soon as dis-
solved remove from the range or it will curdle, and
pour it over the beaten eggs, and sugar, flavor with
1J teaspoonfuls of vanilla when cool add the well
beaten whites of 4 eggs. Let get quite cold and add 1
qt. of cream whipped, set on ice over night. This
will serve 12 or 14 persons. Mrs. J. D. Zouck.
CHARLOTTE RUSSE.
1 qt. cream, whites of 5 eggs, yolks of 3 eggs,
% Ib. pulverized sugar, \ oz. gelatine, 1 gill new milk.
Whip cream very light, whites well beaten, beat
yolks with the sugar, add gradually, then add 3
teaspoonfuls vanilla. Dissolve gelatine in the milk,
strain it into the yolks, pour the mixture into the
cream, beating well; add whites last. Line a dish
with sponge cake, pour mixture in to congeal. Set
on ice. Mrs. A. C. Matthews.
GELATINE PUDDING.
\ cup cold water, 1 pkg. gelatine (Knox), soak 15
minutes. Scald 1 cup of milk and \ cup of sugar,
add this to the gelatine. When cool and begins to
jell, add one pint of whipped cream and the whites
HANOVER COOK BOOK. 153
of two eggs, beaten stiff. Beat all together for five
minutes, add one cup of nuts, one can of pineapple
(large), cup in small pieces, and a few marshmal-
lows cut fine. Flavor with vanilla. Get all ingre-
dients ready before soaking gelatine.
Mrs. J. S. Moul.
MILK JELLY.
Heat 1 qt. of sweet milk with 1 Ib. of sugar.
When the sugar is dissolved, continue the heat at
boiling temperature for 10 minutes. Cool the above
mixture well, then add slowly stirring, \ oz. of gela-
tine dissolved in a cup of water, and the juice of 3 or
4 lemons. Set glasses containing mixture in a cold
place that the contents may gelatinize. It is neces-
sary to have the milk quite cool before adding the
other ingredients, to prevent curdling.
Mrs. Henry Shultz.
CHOCOLATE BAVARIAN CREAM.
Soak \ box gelatine in enough cold water to cover
\ hr. Boil 1 pt. milk add gelatine and 2 oz. grated
chocolate. Stir until dissolved, add \ cup sugar, 1
teaspoonful vanilla. Pour in pan and cool until
thickens, then add 1 pt. whipped cream, pour in
molds desired.
M. Elizabeth Gitt.
SPANISH CREAM.
\ box gelatine soaked in a good \ cup of water,
1 pt. milk boiled, add gelatine to this, then beat
the yolks of 4 eggs with f cup of sugar, and stir into
the milk and gelatine. Let mixture come to the
boiling point, stirring constantly, then pour it into
the beaten whites of the eggs. Flavor with vanilla,
pour into a mold, and serve cold.
Mrs. H. N. Gitt.
154 HANOVER COOK BOOK.
VANILLA SNOW CREAM.
Half box gelatine dissolved in 1J pts. of warm
water, the whites of 4 eggs, 2 teacupfuls of white
sugar, scant teaspoonful of vanilla, beat 1 hour.
Mrs. W. W. H.
VANILLA SNOW.
Mix 4 tablespoonfuls of gelatine with cold water
and soak until soft. Add 1 teacup of boiling water,
strain and let cool until gelatine begins to adhere
to the sides of the vessel. Now add 1 cup of sugar,
the beaten whites of 4 eggs, and flavor with vanilla.
Beat until light. It may take \ hour to beat into
stiff enough mass. Make a soft custard of the yolks
of eggs with a pint of milk and a little corn starch.
Put the snow on the custard when the latter is cold,
and eat with cream.
Mrs. Edgar Slagle.
HANOVER COOK BOOK. 155
Pastry and Pies
PASTRY FOR ONE PIE.
1 large cup flour, 2 tablespoonfuls of butter or
lard, pinch of salt, J cup cold water.
Cora Colehouse.
TART OR CUSTARD PASTRY.
1 cup lard, 1 tablespoonful white sugar, white of
1 egg, 3 tablespoonfuls of water. Mix all in flour
quickly just stiff enough to roll. If you like nice
pastry try this. Mrs. Elmer Wentz.
PASTRY.
2 cups sifted flour, two-thirds cup lard, \ cup ice-
water, 1 teaspoonful salt. Touch the dough as
lightly as possible. Mrs. Geo. H. Grove.
PUFF PASTE.
1 Ib. flour, J Ib. butter, 1 egg, with water.
Mrs. Geo. H. Grove.
MINCE MEAT.
1J Ibs. of beef boiled and chopped, 2 Ibs. beef
suet chopped fine, 4 Ibs. apples, 2 Ibs. raisins, 2 Ibs.
currants, 2 Ibs. sugar, 1 pt. grape juice, 2 nutmegs,
\ oz. cinnamon, \ oz. cloves, \ oz. mace, 1 teaspoon-
ful salt, \ Ib. citron, 2 large oranges.
Martha M. Fisher.
156 HANOVER COOK BOOK.
MINCE MEAT.
3 Ibs. lean meat, \ Ib. suet, 3 Ibs. sugar, 5 Ibs.
apples, 2 Ibs. raisins, 2 Ibs. currants, | Ib. citron,
3 lemons, 3 nutmegs, 1 oz. mace, J pt. grape juice
1 gal. cider, All these things must be chopped, meat
well cooked; fresh tongue is best.
Mrs. J. H. Mackelduff.
MINCE MEAT.
2 Ibs. of raw beef, 1 Ib. of raw pork, 2 Ibs. of apples,
2 Ibs. of white sugar, 1 Ib. of currants, 1 Ib. of raisins,
\ Ib. of citron, 1 qt. of liquor, nutmeg, cloves and
cinnamon. Add salt to suit your taste, put in
quart jars, and it is ready to use.
Miss Anna Garber.
LEMON PIE.
1 grated lemon, 1 cup of sugar, 1J cups of water,
3 tablespoonfuls of flour, 3 eggs, beat yolks, sugar,
and flour together, then add water. Beat whites to
a froth and put on top when baked.
Mrs. H. W. Swartz.
LEMON CUSTARD.
1 grated lemon, 4 eggs, 1 pt, milk, 3 grated crack-
ers, melted butter size of an egg. Sugar to taste.
Bake in pastry. Miss Mary Forney.
LEMON CUSTARD.
Yolks of 4 eggs, 3 cups of milk, 1J tablespoonfuls
of cornstarch, \\ cups of sugar, juice and rind of
3 lemons, white of eggs on top and 2 tablespoonfuls
of sugar. Mrs. E. P. Kuhn.
LEMON MERINGUE PIE.
\\ cups sugar, 2 small cups boiling water, 2 lemons,
2 eggs, butter size of walnut. Grate the rind and pulp
HANOVER COOK BOOK. 157
of lemons, add sugar, butter and well beaten yolks
of eggs, last the boiling water. Put on stove and
thicken with cornstarch. Make meringue of whites
beaten stiff, add 2 tablespoonfuls pulverized sugar;
beat well. Have ready baked a rich paste, fill with
the cooked mixture, top with meringue, put in oven
and brown. Mrs. Black.
LEMON CUSTARD.
2 lemons, 2 tablespoonfuls of corn starch, f cup
of sugar, yolks of 4 eggs, 1 pt. of hot water. Boil all
together. Put the whites of eggs on top after being
whipped to a froth or you can use cornstarch to
stiffen the whites of the eggs.
Mrs. E. R. Barker.
LEMON CUSTARD.
Into a granite sauce pan put 1 qt. of sweet milk,
with a lump of butter the size of a large walnut;
let come to a boil. While it is cooling, grate into a
bowl the juice and rind of 1 lemon; now beat 4 eggs
until light with 2 tablespoonfuls of flour and f of
a cupful of sugar. Add this to the lemon; combine
this lemon mixture with the milk and butter; line
2 pie plates with rich pastry, fill in the mixture,
and bake 30 miinutes in a moderate oven or until
the custard is set. Mrs. C. M. Wolff.
LEMON CUSTARD.
1 cup of water, grated rind and juice of 1 lemon,
| cup of sugar, good measure, \ tablespoonful of
corn starch. Beat yolks of 2 eggs and mix all togeth-
er. Line a pie dish with good pastry, put in-
greidents in and crumb fine 1 piece of bread; scatter
over the top, and dot the pie with bits of butter
about the size of walnut. Then bake. When baked
take whites of 2 eggs beaten stiff with tablespoonful
of sugar, put on top; return to oven until a light
brown.
Mrs. S. Spangler.
158 HANOVER COOK BOOK.
LEMON PIE WITH TWO CRUSTS.
Juice and grated rind of 1 small lemon, f cup of
sugar, 1 egg, 1 teaspoonful og butter, 1 tablespoonful
corn starch, 1 large cup of water. Beat lemon, sugar
and egg together for ten minutes. Rub the butter
and corn starch together. Mix thoroughly with
other ingredients, add the water, (milk may be used
if convenient). Stir until well mixed. Pour into
a deep pie pan lined with paste and cover with a
top crust. Bake quickly.
Mrs. J. H. Bittinger.
LEMON PIE.
Scant cup sugar, 2 tablespoonfuls of corn starch,
lump of butter, a cup boiling water. Mix dry in-
gredients well then add 1 cup of boiling water.
Boil till it thickens, then take from fire and add
yolk of 1 (or two) eggs, using white for top. Use
as much lemon as you like.
Miss A. Kate Shriver.
LEMON PIE.
Make a crust and bake it. Take 1 cup of cold
water, yolks of 2 eggs beaten, 1 tablespoonful^ of
cornstarch mixed with 1 cup of sugar, grated rind
and juice of 1 lemon. Cook the mixture, place in
crust, cover with a meringue made of the beaten
whites of the 2 eggs (sweetened), put in oven and
brown. Mrs. C. P. Wolcott.
LEMON TARTS.
First part: 1 grated lemon and juice, 1 cup mo-
lasses, 1 cup sugar, f cup of hot water.
Second part: 1 large tablespoonful of shortening,
one-third cup sweet milk, 2 teaspoqnfuls baking
powder, 1 egg, and enough flour to stiffen.
Line three pie plates with pastry, then pour in the
first part, then drop in the second part. Bake in a
moderate oven. Mrs. Thomas Murphy.
HANOVER COOK BOOK. 159
COCOANUT CUSTARD.
1 cocoanut grated, 1 pt. milk, 2 tablespoonfuls
cornstarch, J cup sugar. Bake pastry, and boil
milk, sugar, and cornstarch till thick, then remove
from the fire and stir in the cocoanut. Place it in
the pastry and beat the white of an egg to a stiff
froth and place on top. Mrs. Etzler.
COCOANUT CUSTARD.
m 1 grated cocoanut, 6 eggs beaten well, butter
size of an egg, 3 tablespoonfuls sugar, 1 qt. milk,
and then add a little flour. Bake in pastry.
Miss Mary Forney.
COCOANUT CUSTARD.
1J pts. sweet milk, 1 cup sugar, 2 tablespoonfuls
of cornstarch, whites of 3 eggs, 1 cocoanut. Take
the milk, sugar, and corn starch and \ the cocoanut;
boil all together, then take the whites and beat
to a stiff froth, and stir into the rest while on the
stove. Then take it out and put it in the pie. Put
the other half of the cocoanut on top. Bake the
crust before the custard is in it. Mrs. J. C. Miller.
York Road.
PUMPKIN PIE.
1 cup pumpkin, 1 cup sugar, 1 qt. milk, 2 eggs,
beaten separately, lump of butter size of egg, 3 even
tablespoonfuls flour, vanilla. Cinnamon on top.
Mrs. J. A. Melsheimer.
PUMPKIN CUSTARD.
Half pint pumpkin, 2 eggs, 1 tablespoonful flour,
cup brown sugar, J teaspoonful ginger, same of
nutmeg, a lump of melted butter. Mix all with
pint of milk and sprinkle cinnamon on top.
Mrs. W. F. Sheeley,
New Oxford, Pa
160 HANOVER COOK BOOK.
PUMPKIN PIE.
1J cup of boiled pumpkin, 1 cup of sugar, 1 table-
spoonful flour, 2 eggs (beat the whites separately),
1 quart of sweet milk, small lump of butter. This
makes 4 pies. Mrs. Bertha L. Wise.
PUMPKIN CUSTARD PIE.
2 cups of stewed pumpkin, J nutmeg grated, 2
level tablespoonfuls of flour, 1 cup of sugar, 1 table-
spoonful of melted butter, 4 eggs beaten separately,
whites added last; 1 qt. of milk. Line pie pans with
rich pastry, fill them with the above mixture, and
bake the custards in a slow oven for 1 hour.
Mrs. A. C. Welsh.
PUMPKIN CUSTARD.
1J cups of pumpkin, J cup of sugar, 1 cup of milk,
2 eggs, 2 tablespoonfuls of molasses, 2 tablespoonfuls
of melted butter, J tablespoonful of ginger, 1 tea-
spoonful of cinnamon, \ scant teaspoonful of salt.
Mrs. Wertz.
PUMPKIN PIE.
3 tablespoonfuls of butter, 2 cups of sugar, beaten
together, 3 eggs, 3 cups of stewed pumpkin, 1 cup
of cream, nutmeg, cinnamon and salt to taste.
Bake in puff paste. Mrs. Aaron Hostetter.
SWEET POTATO PIE.
1 Ib. boiled sweet potatoes, finely mashed, 2 cups
of sugar, 1 cup cream, \ cup of butter, 3 well beaten
eggs. Flavor with lemon or nutmeg, and bake in
an under pastry shell.
A. Kate Shriver.
SWEET POTATO PIE.
Boil 4 large potatoes, then mash them fine, add
1 teaspoonful of salt, a lump of butter the size of an
HANOVER COOK BOOK. 161
egg, add 4 eggs beaten light, with sweet milk enough
to make custard. Sweeten to taste and bake the
same as pumpkin custard.
Mrs. Jacob Myers.
CREAM PIE.
1J cupfuls of cream, 1 cupful of sugar, 1 table-
spoonful of flour, 1 teaspoonful of vanilla, whites of
3 eggs. Stir thoroughly the flour into the sugar
then pour the cream upon the sugar. Let stand
until the whites of eggs have been beaten to a stiff
froth. Add thijs to the cream and beat well. Add
the vanilla and bake without an upper crust.
Mrs. C. E. Ehrehart.
CREAM PIE.
4 eggs, 2 cups of sugar, 2 cups flour, 2 teaspoonfuls
cream tartar, 1 teaspoonful soda dissolved in 2 table-
spoonfuls sweet cream. Sift cream taratr with flour,
add soda last; bake in cake tin. When cool split
and spread with custard composed of yolks of 2 eggs,
\ cup sugar, 1 pt'. sweet milk; boil gently until it
thickens, flavor to taste. Sprinkle top with pul-
verized sugar. Mrs. McC. Davidson.
CHOCOLATE PIE.
\ cup chocolate, 1 cup hot water, butter the size
of an egg, 1 cup sugar, yolks of 2 eggs, 2 tablespoon-
fuls cornstarch. Mix all together, adding the hot
water last. Then put on stove and thicken. Spread
on baked crusts. Use the beaten whites of 2 eggs
and 2 tablespoonfuls powdered sugar for the top.
Put into the oven to set the meringue.
Mrs. Geo. H. Grove.
CHOCOLATE CUSTARD.
1 pt. sweet milk, j cup sugar, yolks of 3 eggs, \
cup flour, 3 tablespoonfuls chocolate. Boil all
together, put in a baked crust with the whites beaten
162 HANOVER COOK BOOK.
stiff with 1| tablespoonfuls sugar on top. Set in
oven to brown. Mrs. L. B. Spreknle.
CHOCOLATE TART.
1J cups of sugar, 6 egg yolks beaten well together;
1 teaspoonful each of cinnamon, cloves and all-
spice, J Ib. of chocolate (melted), J Ib. of almonds
(blanched and cut fine), juice of 1 lemon, 1 tea-
spoonful of baking powder, and the stiff beaten
whites of the eggs.
Mrs. David Greenebaum.
AMBROSIA CUSTARD.
Juice and rind of 2 lemons, yolks of 4 eggs, 2 cups
of sugar, 1 cup of milk, 2 teaspoonfuls of cornstarch.
Bake with lower crust. For meringue beat the whites
of the 4 eggs with 6 tablespoonfuls of sugar.
Mrs. T. J. Little.
EGG CUSTARD PIE.
2 eggs, 1 pt. sweet milk, 2 tablespoonfuls sugar,
1| tablespoonfuls flour, flavor to taste. Line dishes
with pastry and pour in the custard.
Mrs. A. L. Benford.
OLD FASHIONED EGG CUSTARD PIE.
5 eggs, 1 qt. good rich milk, 3 heaped tablespoon-
fuls sugar, J teaspoonful flour. Beat sugar and eggs
until very light, then fill the crusts and bake in a
moderate oven. This portion will make 2 good
sized custards.
Mrs. John A. Cremer.
CRUMB PIE.
1 cup of brown sugar, J cup of butter, J cup of
sweet milk, 1 teaspoonful of soda, 2| cups of flour,
Mix dry ingredients together, taking out 1 cup of
crumbs for top, then add milk. This will make two
pies. Mrs. Ruth Bender.
HANOVER COOK BOOK. 163
SUGAR CRUMB PIE.
2 cups of flour, 1 J cups of white sugar, f cup butter
and lard. Rub well together, take out 1 cupful.
Mix the rest of the crumbs with \ cup sweet milk,
2 eggs, 2 teaspoonfuls baking powder. Flavor
with nutmeg. Put the cupful of crumbs on top.
Mrs. B. R. Shultz.
CRUMB PIE.
1 cup of molasses, 1 cup of boiling water, 1 egg,
1 teaspoonful of soda, 1 teaspoonful of cream tartar.
Stir all together; divide in 3 dishes.
FOR CRUMBS. 1 cup of sugar, 2J cups of flour
\ cup of lard. Strew a little cinnamon and cloves
on before the crumbs.
Mrs. H. W. Swartz.
MONTGOMERY PIE.
1 lemon, 1 cup each of sugar, molasses, and water,
1 egg, 1 tablespoonful cornstarch. Mix all together,
divide into 4 dishes, with under crust. Then mix
\\ cups sugar, 4 cups flour, J cup batter, 1 cup thick
milk, 1 teaspoonful soda, 1 teaspoonful cream tartar;
divide this on top of each of the 4 pies.
Mrs. W. C. Stick.
MOCK CHERRY PIE.
\ cup of cranberries. Halve and wash so seeds
will come out, \ cup of raisins, 1 cup of sugar, 1
tablespoonful of flour mixed with the sugar, 1 cup
of boiling water, and 1 teaspoonful of vanilla. Cook
until it thickens, and use as the filling for a two-
crust pie. Mrs. C. P. Wolcott.
APPLE CUSTARD.
Take 1 pt. apple sauce, sweeten to taste, mix with
it 2 eggs well beaten. Flavor with cinnamon and
nutmeg. Bake in pastry. Miss Mary Forney.
164 HANOVER COOK BOOK.
PINEAPPLE CUSTARD.
1 can of pineapples cut fine, 2 cups sugar, small,
2 cups sweet milk, 4 eggs, 1 tablespoonful of melted
butter. Beat eggs well, then mix in the melted
butter and the milk, pineapple, and last the juice
from the canned fruit. Bake immediately in a
moderate oven in a rich pastry. If fresh pineapple
they must be boiled first. Makes 2 custards.
Sallie R. Winebrenner.
JELLY PIE.
Crumbs. 2J cups flour, 1J cups sugar, \ cup lard.
Jelly. 1 cup table-syrup, 1 cup hot water, 1
teaspoonful soda, juice of 1 lemon.
Line 3 pie plates with pastry, divide the jelly in
the 3, then divide the crumbs on top of each.
Mrs. M. H. Rudisill.
CARROT CUSTARD. .
1 small cup boiled carrots, add 1 egg, J cup sugar,
2 tablespoonfuls flour, pinch salt, 1 pt. of milk,
teaspoonful cinnamon, and nutmeg to taste.
Mrs. Haverstock.
CHEESE CUSTARD.
1 pt. cheese, 3 eggs, 3 tablespoonfuls sugar, 1
tablespoonful flour. Cover pan with pastry, beat
eggs, sugar, and flour together, add cheese; pour
in pastry and bake in quick oven.
Mrs. Charles Althoff.
BUTTER SCOTCH PIE.
Part One. Yolk of 1 egg, 1 heaping tablespoonful
of flour, 1 cup of milk. Mix well.
Part Two. Take piece of butter size of walnut,
let melt and fry in skillet. Into this put f cup of
brown sugar and 4 tablespoonfuls of milk. Let cool
5 minutes. Then pour in part one and cook slowly
until thick. Fill into baked crust. Grind or chop
HANOVER COOK BOOK. 165
fine nuts and sprinkle on top, then beat white of
egg and a little sugar stiff and put on top and brown.
Very fine.
BUTTER SCOTCH PIE.
Boil 1 cup brown sugar, 1 cup sweet milk, 2 table-
spoonfuls butter, 2 tablespoonfuls flour, yolks of
2 eggs. Boil until thick, after which add vanilla to
taste. Have ready two baked crusts, and fill. Use
the beaten whites of 2 eggs and 2 tablespoonfuls
pulverized sugar for top. -Set in oven to brown.
Mrs. B. R. Shultz.
BUTTER SCOTCH PIE.
2 cups brown sugar, 3 tablespoonfuls of butter, 3
tablespoonfuls flour, yolks of 3 eggs, 2 cups of hot
water. Boil until thick. Have your baked pastry
ready. Beat the whites of 3 eggs, 2 tablespoonfuls
pulverized sugar. Spread over top. Put in oven
until set. Mrs. Charles E. Etzler.
CARMEL PIE.
f cup granulated sugar, dissolved in sauce pan.
Add to this 1 pint milk. Stir until smooth. Yolks
of 2 eggs beaten light with 1 tablespoonful corn
starch, 1 teaspoonful vanilla. Add this to the brown-
ed sugar and let cook until thick. Put in pastry.
Have ready the whites of the eggs beaten light with
about 2 tablespoonfuls sugar. Put on as a merin-
gue. Put in stove to brown. Pastry should be
baked first. Mrs. L. H. Hoffacker.
CINNAMON PIE.
4 eggs, 2 cups sugar, 1 pint of milk, 1 cup of but-
ter, 3 tablespoonfuls cinnamon, 2 tablespoonfuls
cornstarch or flour. Melt butter and sugar to-
gether, beat yolks of eggs and cinnamon and corn-
starch with milk. Put all together and let boil
well. Then put in crust with the whites well beaten
166 HANOVER COOK BOOK.
on top. Put in the oven and let brown a little.
This will make 2 good sized pies.
Mrs. Charles E. Royer,
Westminster, Md.
LEMON RHUBARB PIE.
Take one cup of stewed rhubarb, add to it the
yolks of 2 eggs, piece of butter size of a walnut, 1
cup of sugar in which has been mixed 1 tablespoon-
ful of flour. Cook in a double boiler until thick
like custard, put into a baked crust, and cover with
a meringue made of the beaten whites of the 2
eggs (sweetened). Put in oven and brown.
Mrs. C. P. Wolcott.
HANOVER COOK BOOK. 167
Icings and Cake Fillings
BUTTER ICING.
1 Ib. pulverized sugar, 2 tablespqonfuls of melted
butter, sweet cream sufficient to thin to the desired
consistency. Flavor. Mrs. Jacob Trone.
CREAM CHOCOLATE ICING.
Boil 2 cups of sugar with | cup of sweet milk 7
minutes, then beat until it begins to thicken. Spread
cream over cake, then cover with the dissolved
chocolate. Mrs. Jacob Trone.
COLD CHOCOLATE ICING.
1 egg beaten very light, add enough pulverized
sugar to stiffen, J cake chocolate, and butter the
size of a hickorynut. Melt butter with chocolate,
then stir in the already beaten egg and sugar.
Mrs. A. R. Brodbeck.
CHOCOLATE ICING.
2 cups brown sugar, one-third cake chocolate,
piece of butter size of walnut, | cup water. Boil
until it hardens in cold water, beat and add J tea-
spoonful of vanilla.
Mrs. linger.
168 HANOVER COOK BOOK.
CHOCOLATE FILLING.
One-fourth cake chocolate grated, \ cup milk,
yolk 1 egg, 1 cup sugar, 1 teaspoonful vanilla. Boil
sugar, chocolate, and milk till thickened, add egg
yolk; cook 2 min. Take from fire and add vanilla.
Mrs. Luther Haverstick.
FILLING FOR CAKE.
Boil 3 cups of powdered sugar and f cup of water
till it spins a thread. Stir the boiling syrup into 4
whole eggs beaten together. Mix with 2 cups of
chopped raisins and 2 cups of chopped and blanched
almonds. Flavor with vanilla and spread between
the layers. Finally make a white frosting and spread
over the whole cake. Half this receipt makes a fair
sized cake.
ICING.
1 cup very thick sour cream, \ cup sugar, 1 cup
finely chopped hickorynuts, whites of 3 eggs well
beaten, flavor with vanilla, spread each layer, put
a few dozen whole kernels on top.
Mrs. W. S. Alleman.
MARSHMALLOW ICING.
2 tablespoonfuls of gelatine dissolved in 8 table-
spoonfuls of water, 2 cups pulverized sugar, beat
until stiff enough to spread on cake.
Mrs. A. R. Brodbeck.
CAKE ICING.
Whites 3 eggs, 3 cups sugar, pour \ pt. boiling
water on sugar, and boil until almost candied. Beat
whites and pour into the sugar, then beat to a stiff
cream. Flavor to taste.
Mrs. A. C. Matthews.
HANOVER COOK BOOK. 169
CHOCOLATE ICING.
1J cupfuls granulated sugar, \ cupful milk, 1
tablespoonful butter, J cake chocolate, vanilla. Boil
until a soft ball can be formed in cold water. Beat
well. Ada Basehoar.
CARAMEL ICING.
1J cupfuls brown sugar (light), \ cupful milk,
2 oz. butter, vanilla. Boil about five minutes or
until a soft ball can be formed in cold water. Beat
well. Ada Basehoar.
MARSHMALLOW ICING.
\ pack of gelatine, soaked in 8 tablespoonfuls of
water, 2 cups granulated sugar mixed with 8 table-
spoonfuls of water; put all together and beat until
very stiff.
Mrs. Edw. F. Redding.
170 HNAOVER COOK BOOK.
Large and Small Cakes
TABLE FOR BAKING.
Ginger bread 20 to 30 minutes
Brown Bread, steamed .... 3 hours.
Sponge Cake 45 to 60 minutes
Plain Cake 30 to 40
Fruit Cake 2 to 3 hours
Cookies. 10 to 15 milnutes
Thin Cakes, usually 20 minutes
HOUSEHOLD HINTS.
In using butter to grease baking tins be sure both
are cold. Otherwise the cake will stick.
Novices in baking often make the blunder of
melting, or at least warming butter and plate or
mold, before pouring in the batter.
BAKING POWDER.
In all recipes calling for baking powder, our
friends will find it more profitable to use the Royal
brand. This powder we all know is free from alum
and absolutely pure.
FLAVORING EXTRACTS.
In all recipes calling for flavoring extracts our
friends will find "Sauer's Flavoring Extracts" es-
pecially satisfactory.
HANOVER COOK BOOK. 171
SPICE CAKE.
1 Ib. brown sugar, f Ib. sifted flour, J cupful but-
ter, 1 cup thick milk, 3 eggs, 1 teaspoonful soda,
1J teaspoonfuls nutmeg, 1J teaspoonfuls cloves, 2
teaspoonfuls cinnamon.
ICING. 1 Ib. pulverized sugar, 2 tablespoonfuls
of melted butter. Cream sugar and butter, add
sweet cream sufficient to thin to the desired con-
sistency. Flavor.
Naomi C. Wierman.
SPICE CAKE.
2 cups brown sugar, 2 cups flour (sifted), 1 cup
sour milk, 4 eggs, J cup butter, 1 teaspoonful cin-
namon, \ . teaspoonful cloves, J teaspoonful ginger,
1 teaspoonful soda dissolved in J teaspoonful of
vinegar, beat butter to cream, add sugar and eggs;
mix well, add flour, milk, spices, then add soda.
Mrs. Paul E. Werner.
SPICE CAKE.
2 cups of brown sugar, 4 eggs, 1 cup of butter and
lard, 1 cup of thick milk, 1^ teaspoonfuls of soda,
2| cups of flour, 1 teaspoonful of cinnamon, J tea-
spoonful of cloves. Mrs. 0. N. Anthony.
SPICE CAKE.
1J cups sugar, 1 cup sweet milk, butter the size
of a walnut, 1 egg, 1 pt. of flour, 2J teaspoonfuls
soda, and \ teaspoonful of each kind of spice used.
Mrs. E. P. Kuhn.
SPICE CAKE.
4 eggs, leaving out the whites of 2, 2 cups brown
sugar, \ cup melted butter, \ cup sour milk, 1 tea-
spoonful soda, 2 teaspoonfuls cinnamon, 1J tea-
spoonfuls cloves, J teaspoonful nutmeg, 2J cups
flour, dissolve soda in milk. Mrs. Sharon Smith.
172 HANOVER COOK BOOK.
APPLE SAUCE CAKE.
Cream together J cup of butter, 1 cup of sugar and
1 cup of apple sauce into which 2 teaspoonfuls of
soda have been stirred. Add 1 cup of raisins, 1
teaspoonful each of cinnamon, cloves and nutmeg,
J cup of broken walnut meats, If cups of flour, and
1 egg. Mrs. David Greenebaum.
MISS MARY GROVE'S ALMOND CAKE.
1 Ib. of granulated sugar, \ Ib. of flour, whites
of 6 eggs beaten stiff, 1 heaping cup powdered
almonds, drop in buttered tins, bake a light fbrown.
ALMOND CAKE.
4 eggs, 2 cups sugar, f cup butter, 1 cup sweet
milk, 3 cups flour, 2 large teaspoonfuls baking
powder.
FILLING. 1 cup sour cream, 1 egg, \ Ib. blanch-
ed almonds, chopped fine, 1 tablespoonful sugar
vanilla flavoring. Mrs. Geo. H. Grove.
ALMOND CAKE.
1 Ib. of pulverized sugar, 1 small cup of butter,
1 cup of sweet milk, 3 cups of flour, 3 teaspoonfuls
of baking powder, sifted in flour 3 times. Beat
the whites of 8 eggs stiff, add last and if liked a few
drops of almond flavor. Bake in layers.
FILLING FOR CAKE. \ cup of good sweet
cream, mix in enough pulverized sugar to make a
paste to spread. Then take \ Ib. of blanched al-
monds, chopped fine, add to the filling. You can
keep part of the almonds out, split them and deco-
rate cake on top. Mrs. S. Spangler.
CHOCOLATE CAKE.
Mix 3 cups sugar (2 brown and 1 white, or all
brown), 1 cup butter and lard, then add 1 cup sour
milk or buttermilk; mix 1 cup cocoa dissolved in 1
HANOVER COOK BOOK. 173
cup boiling water, 1 teaspoonful soda, mix with hot
water and cocoa. Mix all together well, then add
3| cups flour sifted with 2 teaspoonfuls baking pow-
der. Vanilla to taste. 2 eggs well beaten added
last. Bake in hot oven.
Mrs. Wm. H. Snyder.
CHOCOLATE CAKE.
1 cup brown sugar, 2 cups sifted flour, 4 eggs, J
cup butter, \ cup of sour milk, 1 teaspoonful baking
powder in flour, 1 teaspoonful soda dissolved in
| teaspoonful vinegar. Add this to \ cup sweet
milk, \ cup chocolate, 1 cup brown sugar. Heat
chocolate, sugar, milk enough to melt chocolate.
Mrs. Paul E. Werner.
CHOCOLATE CAE.
4 small cups of brown sugar, 1 small cup of butter,
3 eggs, 1 cup of sour milk, 1 teaspoonful soda, 3f
cups of flour after it is sifted, 1 teaspoonful of va-
nilla, 1 cup of chocolate dissolved in 1 cup of boiling
water. Bake in moderate oven.
Mrs. J. B. Weeks.
LOAF CHOCOLATE CAKE.
1J cups sugar, \ cup butter, 1 teaspoonful soda
dissolved in milk, 4 heaping teaspoonfuls grated
chocolate, \ cup sour milk, 2 eggs, 2 cups flour,
1 teaspoonful vanilla. Pour over chocolate scant
\ cup boiling water.
Mrs. S. L. Bixler.
CREAM CHOCOLATE CAKE.
2 cupfuls sugar, 1 cup of butter, whites of 5 eggs,
1 cup sweet milk, 3 cups flour and 2 teaspoonfuls
of baking powder. Beat whites of eggs to a stiff
froth and stir in last. Make boiled icing, spread
on cake, then melt chocolate and spread on top.
Mrs. Wm. Anthony.
174 HANOVER COOK BOOK.
CREAM CHOCOLATE CAKE.
One-third cup of butter, 1 cup of sugar, J cup of
sweet milk, If cups of flour, | teaspponful of baking
powder, whites of 3 eggs, two-thirds teaspoonful
of vanilla. Cream butter, add gradually the sugar
and vanilla. Beat the egg whites to a stiff froth
and add them. Sift the flour and baking powder
together and add alternately with the milk. Cover
with a boiled frosting made of 1 cup of sugar, f cup
of water, and beaten whites of 2 eggs, flavor with
vanilla. Coat this icing with melted chocolate.
Mrs. Wm. Overbaugh.
CREAM CHOCOLATE CAKE.
2 cups of sugar, 4 tablespoonfuls of butter, 4 eggs,
beaten separately, 1 cup of sweet milk, 3 cups of
flour, 2 teaspoonfuls of baking powder.
ICING 1 cup of sugar, and J cup of water boiled
till it spins a thread. Stir this syrup slowly into the
beaten white of 1 egg. Ice cake and then coat with
melted chocolate. Mrs. W. S. Hoffman.
COCOA CAKE.
3 egg yolks, 1 cup of sugar, 3 tablespoonfuls of
cocoa, 1 cup of flour, 1 teaspoonful of baking pow-
der, beaten whites of eggs, and 1 teaspoonful of
vanilla.
COCOA ICING. 3 tablespoonfuls of cocoa, 2
tablespoonfuls of sugar (xxxx), small lump of but-
ter, and 2 tablespoonfuls of hot coffee.
Mrs. David Greenebaum.
CREAM SPONGE.
Take 8 eggs and sugar to balance them, then
balance 4 eggs with flour. Separate the eggs and
stand whites out to cool. Grate a lemon, keeping
J for dough and the other J for on top. Beat the
yolks until light, add sugar and beat, next flour
HANOVER COOK BOOK. 175
and lemon. Beat the whites and stir in. Bake in
a quick oven in 3 pans.
FILLING. Let \ pt. milk come to a boil and add
1^ tablespoonfuls of sugar, 1 tablespoonful corn
starch, 1 egg, dampen with milk, stir in boiling milk,
spread on 2 lower layers, take the other \ of lemon,
sweeten and put on the top layer.
Mrs. D. Guy Hollinger.
COFFEE FRUIT CAKE.
Beat \ Ib. of butter to a cream, add 1 cup of brown
sugar, dissolve a teaspoonful of baking powder in
2 tablespoonfuls of molasses, add this to the sugar
mixture, then add 1 teaspoonful allspice, 1 egg well
beaten, 1 tablespoonful of cinnamon, 1 grated nut-
meg. Mix J Ib. cleaned currants, (measure 3 cups)
take sufficient flour, flour the fruit, add \ pt. of
warm coffee to the sugar mixture, then add the flour,
beat until smooth, add the fruit, pour into well
greased pans and bake slowly for 2 or 3 hours in a
moderate oven. Mrs. J. Wm. Doxey.
COFFEE CAKE. '
4 eggs, 2 cups brown sugar, 1 cup Orleans mo-
lasses, 1 cup butter, 1 cup strong cold coffee, 5
cups flour, 1 cup each raisins and citron, 1 teaspoon-
ful of cinnamon, 1 teaspoonful of ground cloves,
J of a nutmeg, a rounding teaspoonful of soda,
same of baking powder, dredge fruit with flour,
bake 1 hour. This makes 1 large cake, and improves
with age. Mrs. D. A. Frommeyer.
COCOANUT LOAF CAKE.
1 cup butter, 3 cups sugar, 4 cups flour, 1 cup
sweet milk, 3 teaspoonfuls of baking powder, whites
of 6 eggs, 1 grated cocoanut; cocoanut must be dried
before using.
Miss Sallie Winebrenner.
176 HANOVER COOK BOOK.
COCOANUT CAKE.
4 eggs, 2 cups of sugar, beat till light; 1 cup of
sweet milk, J cup of butter and lard, 4 teaspoonfuls
of baking powder, pinch of salt, 2J cups of flour.
This will make 3 nice layers.
Mrs. Mary M. Wise.
COCOANUT CAKE.
3 cups sugar, 1 cup butter, 5 eggs beaten separate-
ly, 1 cup sweet milk, 4 cups flour, 3 teaspoonfuls
baking powder, J grated cocoanut, flavor with rose
water. Bake in layers.
FILLING. Whites of 2 eggs, and 12 even table-
spoonfuls of granulated sugar beaten light, flavor
with vanilla, spread and sprinkle the remaining half
cocoanut on each layer.
Mrs. J. H. Fleming.
COCOANUT CAKE.
2 cups pulverized sugar, \ cup butter and lard
mixed, 3 eggs, whites and yolks beaten separately,
1 cup sweet milk, 3 cups flour, 2 teaspoonfuls cream
tartar, 1 teaspoonful soda, flavor with vanilla.
Bake in 3 layers.
FILLING. 1 grated cocoanut, to half of this add
the beaten whites of 2 eggs, and 1 cup pulverized
sugar, for between the layers; and for the top take
the other half mixed with 4 tablespoonfuls sugar.
Mrs. C. Sebright.
DEVIL CAKE, LOAF.
1 cup white sugar, 1 cup brown sugar, 3 oz. butter,
2 eggs, 2J cups flour, \ cup thick milk, and 1 small
teaspoonful soda, dissolved in milk, \ cake chocolate
dissolved in f cup boiling water.
Mrs. E. R. Schmuck.
HANOVER COOK BOOK. 177
DEVIL CAKE.
One-half cup butter, creamed, 2 cups brown sugar,
1 cup sour milk, 2 eggs, 1 teaspoonful soda, yolks
of eggs beaten, f cake chocolate melted, 2 cups flour,
whites of eggs beaten stiff and put in last.
ICING. Pulverized sugar and sweet cream.
Mrs. Martin Moul.
DEVIL LOAF.
1 cup brown sugar, J cup chocolate, grated, yolk
of 1 egg, J cup sweet milk, 1 teaspoonful vanilla.
Boil and set off to cool. 1 cup brown sugar, 2 eggs,
and white of first egg, J cup sweet milk, i cup butter,
2 cups flour, 1 level teaspoonful soda. Cream yolks,
sugar and butter, then add milk and flour, then the
boiled custard and the beaten whites. Dissolve the
soda in a little hot water and add the last thing.
Bake in sponge cake dish.
Mrs. J. C. Carey.
DEVIL CAKE.
1 cup brown sugar, f cake chocolate, f cup sweet
milk, dissolve this on the fire. 1 cup brown sugar,
2 eggs, \ cup butter, f cup thick milk, 2 teaspoonfuls
soda, 2J cups flour. Mix sugar, eggs, and butter
together, then add the first mixture, and then the
milk, soda, and flour. Ice with
SEA FOAM ICING. Boil \\ cup of white sugar
with \ cup water very slowly until when dropped
in water it forms a soft ball; beat the whites of 2
eggs until dry and pour the sugar on very slowly.
Beat until cold and stiff.
Mrs. Arno M. Pfaff.
DEVIL CAKE.
First Part. 1 cup brown sugar, 2 cups flour, \
cup thick milk, 1 teaspoonful soda, \ cup butter,
yolks of 2 eggs, 1 teaspoonful vanilla.
Second Part. 1 cup brown sugar, 1 cup thick
178 HANOVER COOK BOOK.
milk, 3 tablespoonfuls cocoa, Mix well and add to
first part. Bake in moderate oven. Shellbark
kernels improve this cake. Ice with a chocolate
icing. Mrs. E. K. Eichelberger.
DEVIL CAKE, LAYER.
2 cups of very dark brown sugar, J cup each of
butter, sour milk, and hot water, 2 eggs, 1 teaspoonful
of soda dissolved in a small portion of the hot water,
one-third cake of unsweetened chocolate, grated
and dissolved in the hot water, 2 cups of flour.
Bake in jelly tins.
FILLING. 2 cups of dark brown sugar, two-
thirds cup of sweet cream, butter the size of an egg.
Boil till mixture drops quite thick from spoon,
then add 1 large teaspoonful of vanilla. Beat till
filling gets light in color.
Mrs. 0. T. Everhart.
DEVIL CAKE, LAYER.
1 cup brown sugar, J cup butter, yolks 3 eggs,
J cup sour milk, 1 teaspoonful soda, 2 cups flour,
flavor with vanilla, \ cup sweet milk, 1 cup brown
sugar, \ cake chocolate, let come to a boil. When
cold stir in first part.
MIDNIGHT CAKE.
\ cup butter, 2 cups brown sugar, 2 eggs, \ cup
boiling water, 1 teaspoonful soda, \ cake chocolate,
| cup boiling water, 2| cups flour, vanilla.
Mrs. Cora Weaver,
Littlestown, Pa.
MID-NIGHT CAKE.
2 cups brown sugar, \ cup shortening, 2 eggs, 2
cups flour, 1 level teaspoonful of soda dissolved in
\ cup of thick milk, 2 oz. melted chocolate, 1 cup
of hot coffee, 1 teaspoonful of vanilla. Beat sugar,
butter and eggs together, add melted chocolate and
HANOVER COOK BOOK. 179
coffee. Let cool, mix flour and last add milk and
soda. Very fine.
FRUIT CAKE.
1 Ib. sugar, 1 Ib. flour, f Ib. butter, 8 eggs, 2 Ibs.
raisins, 1 Ib. currants, J Ib. citron, J pt. grape juice,
1 tablespoonful cinnamon, 1 teaspoonful allspice,
1 tablespoonful cloves, and 2 nutmegs.
Mrs. S. E. Trone.
FRUIT CAKE.
1 Ib. sugar, 1 Ib. butter, 1 Ib. flour, 1 Ib. currants,
1 Ib. citron, 10 eggs, 2 Ibs. seedless raifeins, 1 Ib.
seeded raisins, 2 teaspoonfuls mace, 2 teaspoonfuls
cinnamon, \ teaspoonful baking powder, 2 wine
glasses grape juice, 1 nutmeg.
Harriet S. Hoke.
FRUIT CAKE.
1 Ib. flour, 1 Ib. sugar, 1 Ib. butter, 3 Ibs. raisins,
1 Ib. figs, 1 Ib. citron, \ Ib. almonds, broken, 10 eggs,
1 tablespoonful ginger, 1 tablespoonful allspice, 1
tablespoonful cinnamon, 1 teaspoonful cloves, 1
teaspoonful mace, 1 grated nutmeg. Beat eggs
separately. Cream butter and sugar. Mix sifted
flour and spices. Bake in moderate oven. This will
make 1 very large cake or 2 medium sized cakes.
Mrs. Hanson Robinson.
FRUIT CAKE.
1 cup sugar, 2 cups molasses, 4 eggs, 1 cup butter,
1 cup thick milk, 2 teaspoonfuls soda, 6 cups flour,
1 Ib. raisins, 1 Ib. currants, a little citron. ^ Take an
extra quantity of flour to rub fruit in; spice to suit
taste. Mrs. Edw. F. Redding.
FRUIT CAKE.
1 Ib. powdered sugar, 1 Ib. butter, 1 Ib. flour,
12 eggs, 1 Ib. seeded raisins, 1 Ib. seailess raisins,
180 HANOVER COOK BOOK.
1 Ib. citron, J Ib. figs, \ Ib. dates, 1 Ib. currants,
1 teaspoonful cinnamon, 2 teaspoonfuls nutmeg,
1 teaspoonful cloves, 1 wine glass of grape juice.
Bake 3 hrs. in slow oven. Mrs. Merle D. Bishop.
FRUIT AND DELICATE CAKE.
1 Ib. sugar, 4 eggs, 1 cup butter, 1 cup sweet milk,
1 Ib. raisins, 2J cups flour, 2J teaspoonfuls baking
powder. Add raisins to half dough. The other half
add 1 tablespoonful of nutmeg, \ teaspoonful cloves,
and 1 teaspoonful cinnamon.
Mrs. J. H. Mackleduff.
FRUIT CAKE.
2 Ibs. raisins, 2 Ibs. currants, 1 Ib. figs, \ Ib. citron,
1 Ib. butter, 1 Ib. sugar, 1 Ib. flour, 12 eggs, f cup
molasses, 2 lemons, 1 wine glass grape juice, \\
grated nutmegs, 1 teaspoonful ground cloves, 2
teaspoonfuls cinnamon. Line pan with paper and
bake in slow oven from 3 to 3| hrs.
Mrs. Robert M. Wirt.
FRUIT CAKE.
7 eggs (beat the whites separately) , 1 cup butter,
2 cups sugar, (granulated, sifted twice), 2J cups
flour (measure before it is sifted 3 times), 1 cup
milk, 1 Ib. raisins, 1 Ib. figs, \ Ib. almonds, \ Ib.
English walnuts, } Ib. citron, 2 teaspoonfuls yeast
powder, J Ib. each of conserved cherries, pineapple,
orange, and lemon. Bake 3 hours. Drop the
cherries on top df batter.
Mrs. L. H. Hoffacker.
FRUIT CAKE.
1 Ib. of sugar, 1 Ib. of currants, 1J Ibs. of raisins,
\ Ib. of citron, \ Ib. of butter, 1 Ib. of eggs, (10 eggs),
1 Ib. of flour, 1 additional cup of flour in which to
roll fruit, 2 teaspoonfuls of baking powder, a wine-
glass of grape juice. Work butter and sugar to a
HANOVER COOK BOOK. 181
cream. In the following order add yolks of eggs,
grape juice, whites of eggs beaten to a stiff froth,
and flour with the baking powder. Lastly, stir in
the fruit. Bake 2 hours. Mrs. Samuel Althoff.
WHITE FRUIT CAKE.
Three-fourth pound sugar, whites of 7 eggs, 5 oz.
butter, f Ib. flour, 1 teaspoonful baking powder,
1 teacup sweet milk, three-eighths of a Ib. of citron,
\ grated cocoanut, 1 cup of blanched almonds cut
fine. Mrs. C. B. Wirt.
WHITE FRUIT CAKE.
1 cup butter, 2 cups sugar, 1 cup sweet milk, 2-J
cups flour, whites of 7 eggs, 2 teaspoonfuls of baking
powder, 1 Ib. each of raisins, figs, and dates, \ Ib.
citron, \ Ib. currants, 1 cocoanut grated; beat well
before adding fruit, stir fruit in last. Bake slowly.
Mrs. W. F. Kintzing.
RAISIN CAKE.
Pour 2 cups boiling water over 1 Ib. raisins and
boil 15 minutes. Take from fire and add 1 cup
cold water, 1 scant tablespoonful soda, \ cup butter,
2 cups white sugar, 4 cups flour, 1 teaspoonful salt,
1 teaspoonful each of cinnamon, cloves, and nut-
meg. (Cream the sugar and butter).
Mrs. F. C. Basserman.
GOLD CAKE.
Yolks of 8 eggs, 1 cup of sugar, f cup of butter and
lard, | cup of sweet milk, If cups of flour, 2 teaspoon-
fuls of baking powder, flavoring.
Mrs. Wesley Myers.
GOLD CAKE.
\\ cups granulated sugar, \ cup butter, f cup milk,
2 cups flour, yellow of 8 eggs and one whole egg, 2
teaspoonfuls baking powder. Mrs. H. A. Smith.,
182 HANOVER COOK BOOK.
GOLD CAKE.
Yolks of 8 eggs, 1J cups granulated sugar, two-
thirds cup butter, two-thirds cup sweet milk, 2|
cups flour, 1 teaspoonful cream tartar, scant \ tea-
spoonful soda, flavor to taste. Sift flour once, then
measure, add soda and sift 3 times; cream butter
and sugar thoroughly, beat yolks about half, add
cream tartar and beat to a stiff froth; add this to
creamed butter and sugar and stir thoroughly; add
milk, then flour. Put in a slow oven at once; bake
30 to 50 minutes.
GOLD LAYER. Use the gold loaf recipe with \
cup flour added; oven moderate; will bake in 15 to
30 minutes. Can be baked in two or three layers
and laid up with any filling desired.
Mrs. Marsby Roth.
GOLD CAKES.
Beat very light the yolks of 12 eggs, add \\ cups of
sugar, and \ cup of butter. Beat until very creamy,
add \ cup of milk, If cups of flour, 2 teaspoonfuls
of baking powder, and flavoring. Bake in a mod-
erate oven. Mrs. Frank Conrad.
HICKORY NUT CAKE.
\ cup butter, If cups sugar, f cup sweet milk,
3 eggs, 2 teaspoonfuls baking powder, 1 pt. hickory
nuts, 1 pt. raisins, 2 cups flour.
Mrs. Edw. F. Redding.
HICKORY NUT CAKE.
2 ctps of white sugar, 3 cups of flour, \ cup of
sweet milk, ore-third cup of butter, 4 eggs, 2 tea-
spoon fuls taking powder, 2 cups of kernels.
Clarissa Reindollar.
WALNUT LOAF CAKE.
\\ cups sugar, \ cup butter, f cup sweet milk,
3 eggs, 2 cups flour, 2 teaspoonfuls baking powder,
1 pt. of kernels, 1 pt. of raisins.
HANOVER COOK BOOK. 183
HICKORY NUT LOAF CAKE.
One-half cup of butter, H cups sugar, f cup sweet
milk, 3 eggs, 2 teaspoonfuls baking powder, 1 pt.
hickory nuts, 1 pt. raisins, 2 cups flour.
Mrs. C. B. Wirt.
SHELLBARK AND RAISIN CAKE.
1 Ib. granulated sugar, \ Ib. butter, 1 cup sweet
milk, 2J cups flour, 2 teaspoonfuls baking powder,
Ijpt. raisins, 1 pt. shellbarks, whites of 4 eggs.
Mrs. W. H. Sheffer.
SHELLBARK AND RAISIN CAKE.
f cup butter, 2 cups granulated sugar, 1 cup milk,
3 cups flour, 2 teaspoonfuls baking powder, 1 cup
raisins, 1 cup shellbarks, whites of 5 eggs (beaten
stiff). Mrs. Paul A. Hoke.
ICE CREAM CAKE.
Whites of 5 eggs, 2 cups of granulated sugar,
1 cup butter, 1 cup sweet milk, 3 cups flour, 2 tea-
spoonfuls baking powder, add beaten whites of eggs
last. Layer cake. Sallie R. Winebrenner.
ICE CREAM CAKE.
2 cups sugar, f cup butter, 2J cups flour, J cup
corn starch, 1 cup sweet milk, 2 teaspoonfuls bak-
ing powder, whites of 6 eggs.
Mrs. Alex. Young.
ICE CREAM CAKE.
2 cups of sugar, 1 cup of butter, 1 cup of sweet
milk, 2 cups of flour, J cup of corn starch, balance
of cup filled up with flour, the whites of 7 eggs,
3 teaspoonfuls of baking powder, flavor with vanilla
or rose.
184 HANOVER COOK BOOK.
WHIPPED CREAM CAKE.
i pt. whipped cream, 1 scant cup sugar, 3 eggs,
1J cups flour, 1J teaspoonfuls baking powder, \
cup citron or raisins.
Mrs. G. L. Terrasse.
LADY BALTIMORE CAKE.
1 cup of pulverized sugar, and 1 cup of granulated
sugar, creamed, with J cup of butter, 6 eggs, leaving
out the whites of 2 for the icing, 1 cup of sweet milk,
3 cups of flour, 3 teaspoonfuls of baking powder.
FILLING. 1 cup of seedless raisins, 1 cup of
currants, 1 cup of hickory nuts, 4 figs, and a small
piece of citron, cut fine. Boil 1 cup of sugar with the
white of 1 egg, not too stiff, and add the fruits. Spread
each layer with this filling. Now make a plain icing
with the remaining white and ice the whole cake.
Mrs. Harry Stair.
LADY BALTIMORE CAKE.
Cream \ Ib. butter and 1 Ib. of sugar, add the
beaten yolks of 8 eggs, and \ pt. of milk, then add
1 Ib. of flour in which has been sifted 4 teaspoonfuls
of baking powder. Lastly add the beaten whites.
Flavor with almond or vanilla extract and bake
in layers in a quick oven.
MARSHMALLOW CAKE.
2J cups pulverized sugar, two-thirds cup butter,
2 rounded teaspoonfuls of baking powder, whites of
5 eggs, 1 cup milk, 2| cups flour, flavor with almond.
Cream butter, add sugar and unbeaten whites,
beat 10 or 15 minutes, until light, add \ milk and |
flour and then remaining milk and flour. Use white
boiled icing, adding halves of English walnuts on
top. Mrs. Frank Frysinger.
HANOVER COOK BOOK. 185
LEMON CAKE.
f cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 2
teaspoonfuls baking powder sifted with 2J cups
flour. Flavor with lemon juice.
LEMON ICING. Stir the yolks of 2 eggs, add
lump of butter the size of a walnut, grated rind and
juice of 1 lemon and almost 1 pound of powdered
sugar. Stir all together briskly and spread between
the layers and on top of the cake. One-half a large
orange may be used if orange cake is preferred.
Miss Emily Young.
MARSHMALLOW CAKE.
2\ cups flour, f cup butter, 2J cups pulverized
sugar, 1 cup sweet milk, 2 teaspoonfuls baking pow-
der, the whites of 5 eggs well beaten.
Mrs. D. L. Slagle.
MARBLE LAYER CAKE.
Light part. 1 cup of white sugar, \ cup butter,
\ cup milk, whites of 3 eggs, 1 teaspoonful of cream
tartar, \ teaspoonful soda, 2 cups of flour.
Dark part. \ cup of brown sugar, \ cup of mo-
lasses, J cup milk, a half of nutmeg, 1 teaspoonful of
cinnamon, f teaspoonful allspice, \ teaspoonful soda
1 teaspoonful cream tartar, 2 cups of flour, and
yolks of 3 eggs. Mrs. Bortner.
MARBLE CAKE.
Dark part. \ cup of baking molasses, \ cup
butter, \ cup brown sugar, yolks 2 eggs, \ cup thick
milk, 1 teaspoonful soda, 1 teaspoonful each cloves
and cinnamon.
White part. \ cup butter, whites 2 eggs, J cup
sweet milk, 1 cup sugar, 2J cups flour, 1 teaspoonful
baking powder.
Mrs. Henry Zouck.
186 HANOVER COOK BOOK.
MARBLED CAKE.
For the white part take 1J cups of white sugar,
% cup of butter, \ cup of sweet milk, 21 cups of flour,
i teaspoonful of soda, 1 teaspoonful of cream of tar-
tar, the whites of 4 eggs, and fl avor with lemon
extract or nutmeg.
Colored part. 1J cups brown sugar, \ cup of
butter, J cup sweet milk, J cup of molasses, yolks
of 4 eggs, 1 teaspoonful of soda, 2 teaspoonfuls of
cream of tartar, 2J cups of flour, season with cinna-
mon, nutmeg, and cloves. With a spoon drop the
two batters alternately into the baking dish.
Mrs. Susan Eyster.
ANGEL FOOD CAKE.
Take the whites of 9 eggs; pinch of salt; 1J cups
granulated sugar, sifted; 1 cup flour sifted three
times; f teaspoonful cream of tartar, J teaspoonful
vanilla or almond extract. Sift, measure and set
aside sugar and flour. Add pinch of salt to eggs
and whip to foam, add cream of tartar and whip
until very stiff, add sugar and flavoring and fold
in, then flour folded in lightly. Will bake in 35 or
40 minutes. Do not grease pan.
Mrs. Arno M. Pfaff.
ANGEL CAKE.
Whites of 9 eggs, 1J cups of sugar, 1 cup flour,
scant \ teaspoonful cream tartar, a pinch of salt
added to the eggs before whipping, whip eggs about
half, add cream tartar and whip until very stiff, add
sugar and beat in, then flavor, then flour. Sift
flour 4 times, sugar 2 times. Bake in moderate
oven. Will bake in 30 to 40 minutes.
Mrs. W. F. Kintzing.
ANGEL CAKE.
Whites 11 eggs, scant 1^ cups sugar, 1 cup flour.
Sift sugar and flour 4 times before measuring. Add
HANOVER COOK BOOK. 187
pinch of salt to whites of eggs, and 1 even teaspoonful
cream of tartar when eggs are half beaten. Beat
whites until very stiff, add sugar and flavoring,
carefully fold in flour. Bake in ungreased pan 45
minutes. Mrs. Frank Bussom.
ANGEL CAKE.
Whites of 10 eggs, 1 J cups of sugar, 1 cup of flour,
1 teaspoonful cream tartar, 1 teaspoonful vanilla.
Beat whites of eggs very stiff. When about half
beaten add cream tartar. Sift sugar and flour each
4 times then measure after sifting. Sift in sugar,
then flour, add vanilla. Bake 45 minutes in a pan
without greasing, in a moderate oven.
Mrs. J. B. Weeks.
ORANGE CAKE.
5 eggs, yolks beaten separately with a pinch of
salt, 2 cups sugar, cup cold water, 2J cups flour,
whites of 3 eggs well beaten and put in last, grated
rind and juice of 1 orange.
Icing. Whites of 2 eggs, 1 cup sugar, grated rind
of 1 orange. Sarah Busman.
ORANGE CAKE.
2 cups sugar, 3 cups flour, 1 cup sweet milk, 1 cup
butter, whites of 4 eggs, and yolks of 5 eggs, grated
rind of 1 orange, 2 large teaspoonfuls baking powder
to be sifted with the flour. Bake in a quick oven.
Filling. Take the white of the 1 egg that re-
mained, beat stiff, add sugar, and the juice of the
orange, beat well, and spread between layers.
Mrs. F. C. Zinn.
IRISH POUND CAKE.
2 cups sugar, 1 cup butter, 4 cups flour, 1 cup
sweet cream, 4 eggs, 2 teaspoonfuls baking powder.
Mrs. J. H. Mackelduff.
188 HANOVER COOK BOOK.
POUND CAKE.
Weigh 8 eggs, take their weight in butter, sugar,
and flour. Flavor with 3 tablespoonfuls grape juice
and 2 of rose water. Work sugar and butter very
light, then break the whole egg, one at a time, and
work well, then flour and flavoring. Bake 1 hour;
the first half, have oven little over moderate, the
last half cooler. Mrs. J. H. Fleming.
POUND CAKE.
1 Ib. butter, 1 Ib. sugar, 1 Ib. flour, 6 eggs beaten
separately, 3 teaspoon fuls baking powder sifted in
flour, 1 cup sweet milk. Cream butter and sugar
together, add the yolks of eggs, then milk and flour,
and lastly the whites of eggs. Vanilla or lemon
flavoring. Mrs. D. F. Stair.
SUNSHINE CAKE.
7 eggs, 1 cup of sugar, two-thirds cup of flour, f
teaspoonful of cream tartar. Beat the whites and
yolks of the eggs separately, sift the sugar and flour
four times, and bake in a moderate oven for three
quarters of an hour.
Mrs. Charles E. Royer,
Westminster, Md.
SUNSHINE CAKE.
Whites of 11 eggs, yolks of 3 eggs, 1J cups granu-
lated sugar, 1 cup flour, 1 teaspoonful cream of
tartar, 1 teaspoonful of orange extract. Bake 45
minutes. Mrs. S. L. Bixler.
SUNSHINE CAKE.
Whites of 7 eggs, yolks of 5 eggs, 1 cup fine granu-
lated sugar, 1 scant cup of flour measured after sifting
5 times, also sugar, J teaspoonful of cream of tartar,
1 teaspoonful of orange extract. Beat yolks till
thick and set aside, add pinch of salt, and cream of
HANOVER COOK BOOK. 189
tartar to whites and beat until very stiff, add sugar,
beat thoroughly, then add extract and beaten yolks,
beat lightly and carefully fold in flour. Bake in
tube pan ungreased in moderate oven 40 or 50
minutes. Mrs. Bess Henderson.
SPONGE CAKE.
10 eggs beaten separately, yolks until very li<?;ht,
whites until stiff, 1 Ib. of sugar, 10 ozs. of flour sifted
3 times, juice and grated rind of a large lemon or
orange, or both if preferred. To the beaten yolks
add sifted granulated sugar, then the fruit juice,
then the whites well beaten, fold gently in, then
just as gently stir in the flour, Bake in a slow oven
about 1 hour. Mrs. David Bixler.
SPONGE RAKE.
6 eggs, 1 cup of sugar, 1 cup of flour, J teaspoonful
of cream of tartar. Mix in flour and sift. Beat
whites separately, then add sugar, beat well, add
yolks of eggs, well beaten. Beat all thoroughly.
Fold in flour.
Mrs. L. H. Hoffacker.
COLD WATER SPONGE CAKE.
6 eggs, 3 cups sugar, beat sugar and eggs together
20 minutes, then add 1 cup cold water, 4 cups flour,
2 teaspoonfuls of baking powder.
Miss Sallie Wilson.
SPONGE CAKE.
2 cups of sugar, 2 cups of eggs. Beat 25 minutes,
then add 2 cups of flour.
Mrs. 0. N. Anthony.
SPONGE CAKE.
Beat 6 eggs thoroughly with a pinch of salt. Add
3 cups of sugar (one cup at a time) and a dessert
190 HANOVER COOK BOOK.
spoonful of lemon juice. Beat for fifteen minutes.
Add 3 teaspoonfuls baking powder to 3 cups of
sifted flour and fold this in very carefully. Add 1
cup of boiling water slowly. Flavor with vanilla.
Mrs. J. S. Moul.
HOT MILK SPONGE CAKE.
2 cups of white sugar, 4 eggs, Beat well. 1 cup of
warm milk, 2 cups of sifted flour, 2 even teaspoonfuls
of baking powder, 1 teaspoonful vanilla.
Mrs. Arno M. Pfaff.
BOILED SPONGE CAKE.
Beat the whites of six eggs very stiff, add the
yolks and beat light. Let Ij cups sugar and 1 gill
of water come to a boil. Pour this into the beaten
eggs, beating well until cool. Then fold in a scant
pint flour. Bake in two layers.
Icing. Thicken the juice of one lemon with pul-
verized sugar. Mrs. C. H. Sebright.
WHITE CAKE.
2 cups sugar, 1 cup of butter, 1 cup of sweet milk,
3 cups flour, 2 teaspoonfuls baking powder, white
of 5 eggs, beaten stiff, stir in last.
WHITE CAKE.
One-half Ib. of butter, 2 cups sugar, 1 cup sweet
milk, whites 8 eggs, 3 cups flour, 3 teaspoonfuls
baking powder. Flavor with almond.
Mrs. Chas. Myers.
WHITE CAKE.
Whites of 12 eggs, beaten stiff, 2 cups sugar, 2
cups butter, 5 cups flour, 3 teaspoonfuls baking
powder mixed with the flour. Cream butter and
sugar together, then add flour and eggs alternately,
beating well. Bake in a moderate oven.
Mrs. A. N. Forney.
HANOVER COOK BOOK. 191
WHITE MOUNTAIN CAKE.
1 cup butter, 1 Ib. sugar, whites 10 eggs, 1 tea-
spoonful cream of tartar dissolved in J cup milk,
| teaspoonful soda sifted in 3J cups flour. Flavor
with lemon. Bake in layers.
Icing. Whites 2 eggs, 1 Ib. pulverized sugar,
1 grated coc )anut. Flavor with lemon.
Mrs. H. M. Stokes.
WHITE MOUNTAIN CAKE.
1 Ib. pulverized sugar, 1 scant cup of butter, 4
eggs, the yolks, 1 cup sweet milk, 1 Ib. sifted flour,
3 teaspponfuls of baking powder, the whites of 6
eggs, beaten to a stiff froth. Cream butter and sugar
together, then add yolks of eggs and milk, then add
flour and baking powder after sifting together, and
lastly add whites of eggs.
Icing. \ Ib. pulverized sugar, 2 tablespoonfuls
sweet cream, 1 teaspoonful vanilla. Beat all to a
cream, then add 1 grated cocoanut.
Mrs. Hamilton Sheely,
New Oxford, Pa.
WHITE MOUNTAIN CAKE.
1 Ib. flour, 1 Ib. sugar, \ Ib. butter, 6 eggs, 1 cup
sweet milk, 2 teaspoonfuls baking powder. Bake
in layers. Mrs. L. B. Sprenkle.
MOUNTAIN ASH CAKE.
2 cups sugar, 1 cup butter, 3 whole eggs, 2 tea-
spoonfuls baking powder, 1 cup sweet milk, 3 cups
flour; flavor with vanilla. Bake in two layers.
FILLING. Ice first with an orange icing made
of 1 orange grated with 1 pound xxxx sugar. Then
make a white icing, and spread over the orange
icing.
Mrs. H. F. Stair.
192 HANOVER COOK BOOK.
YELLOW CAKE.
Yolks of 8 eggs, and 2 whole eggs, 2 cups sugar,
3 oz. butter, 1 cup sweet milk, 2 cups flour, 2 tea-
spoonfuls baking powder. Flavor with lemon.
Mrs. Chas. Myers.
YELLOW LOAF CAKE.
2 cups sugar, \ cup butter, 4 eggs, 3 cups flour,
2 teaspoonfuls baking powder, \ cup sweet milk.
Mrs. Reuben Sprenkle.
LAYER VARIETY CAKE.
1J cups of sugar, J cup of butter, \ cup of sweet
milk, 2 cups of flour, 3 eggs, beat the whites to a
froth, 2 teaspoonfuls of baking powder. Take one-
third of dough and add \ cup of chopped raisins,
1 teaspoonful of cinnamon, 1 teaspoonful of cloves.
Mrs. Susan E. Eyster.
VARIETY CAKE.
2 cups sugar, 2J cups flour, 1 cup sweet milk,
\ cup butter, 4 eggs, \ teaspoonful soda, 1 teaspoonful
cream tartar. Dissolve soda in milk, add cream
tartar to flour. To J the above mixture, add 1
teaspoonful each cinnamon, ground cloves, and
nutmeg. Bake in layers. Mrs. Martin Moul.
ANONYMOUS CAKE.
1 pt. flour, J cup butter, or lard, 2 eggs, 1 cup
sugar, 1 cup sour milk, 1 teaspoonful each cream
of tartar and soda. Pinch of salt. Bake 20 minutes.
N. A. Gobrecht,
Altoona.
ONE EGG CAKE.
\ cup butter, \ cup milk, \ cup sugar, 1J cup pas-
try flour, 2 level teaspoonfuls Royal Baking Pow-
HANOVER COOK BOOK. 193
der. 1 egg beaten without separating white from
yolk, grated rind of 1 lemon or orange.
Mrs. Mary W. Wise.
HOT MILK CAKE.
4 eggs, 2 cups sugar, 2 cups flour, f cup hot milk,
2 teaspoonfuls baking powder.
Mrs. Cora Weaver,
Littlestown.
GARFIELD CAKE.
\ cup butter, 2 cups white sugar, 4 eggs, 1 cup
sweet milk, 2J cups flour, 2 teaspoonfuls baking
powder. Mrs. B. R. Shultz.
AMBROSIA CAKE.
1J cups sugar, J cup butter, \ cup sweet milk, 3
eggs, 3 cups flour, 1J teaspoonfuls baking powder.
Spread. f cup cream whipped, white 1 egg
whipped, 1 grated orange and rind, \ grated cocoanut
Mrs. H. D. Little.
BARKER CAKE.
3 eggs, \ cup butter, 1J cups sugar, 2 cups flour,
\ cup sweet milk, 1 teaspoonful cream tartar, \
teaspoonful soda. Mrs. F. C. Zinn.
BRIDE CAKE.
\\ cups white sugar, \ cup butter, 1 cup flour,
1 heaping cup of cornstarch, \ cup sour milk, white
of 3 eggs, 1 teaspoonful extract of lemon; a small
quantity of soda.
BUCKEYE LOAF CAKE.
2 cups of sugar, f cup of butter, 3 eggs, 1 cup
of sweet milk, 3 cups of flour, 2 teaspoonfuls of
baking powder. Flavor with lemon or vanilla.
Mrs. Wm. Stair.
194 HANOVER COOK BOOK.
CARAMEL CAKE.
| cup butter, 1 cupful sugar, 3 eggs, J cup sweet
milk, 2 teaspoonfuls baking powder, 2 cups flour,
Sim ner 3 tablespoonfuls chocolate with | cup milk,
and | cupful sugar, flavor with 1 teaspoonful vanilla.
Let cool and add to the cake before putting in the
flour and the whites of the 3 eggs beaten very light.
Caramel icing. 2 cups of brown sugar, 1 cupful
of cream or rich milk and butter size of a walnut;
boil till it forms a soft ball when tried in water
Mrs. H. B. Baer.
BLITZ TORTE (Cake)
J cup butter, \ cup sugar, yolks of 5' eggs, 5 table-
spoonfuls milk, 1 cup flour, 1 heaping teaspoonful
baking powder, vanilla. Spread in two layers and
bake till nearly done, then frost with: beaten whites
of 5 eggs, 1 cup sugar, J Ib. almonds, blanched and
chopped and spread over the beaten whites. Then
finish baking.
FILLING. 1 cup milk, 3 tablespoonfuls corn-
starch, 1 egg yolk, butter the size of a walnut, van-
illa. Boil and put between the cake layers.
Mrs. Wesley C. Stick.
DELICATE CAKE.
2 cups sugar, f cup butter, 1 cup sweet milk, 1
teaspoonful vanilla, or almond extract, 3 teaspoon-
fuls baking powder sifted with 3 cups flour, whites
of 5 eggs, beaten stiff and added last.
Icing. 1 cup granulated sugar, a cup light brown
sugar, 3 tablespoonfuls cocoa, 1 cup milk. Boil
until it forms a soft ball when dropped into cold
water. Add 1 tablespqonful butter, 1 teaspoonful
vanilla. Beat until it is the right consistency to
spread on the cake.
Mrs. E. K. Eichelberger.
HANOVER COOK BOOK. 195
WELLESLEY CAKE.
1 cup butter, 2 cups sugar, 1 cup milk, 1 cup corn
starch, 2 cups flour, 2 level teaspoonfuls baking-
powder, 5 egg whites. Cream the butter, add gradu-
ally the sugar. Sift together the flour, corn starch
and baking powder and add alternately with the
milk to the first mixture. Beat the egg whites stiff,
add and beat vigorously. To one-third of the mix-
ture add 1J squares of chocolate melted. Cover the
bottom of pan with the white mixture, add the
chocolate mixture, and then the remainder of the
white mixture by tablespoonfuls that the cake may
have a marbled appearance.
Mrs. Emma Shaffer.
MARASCHINO CHERRY CAKE.
1 cup sugar, one-third cup butter, \ cup sweet
milk, 2 eggs, 1^ cups flour, 2 teaspoonfuls baking
powder. One-half cup chopped walnuts, J cup
chopped Maraschino cherries, flavor with cherry
juice. Bake in layers, and spread layers with soft
icing, nuts and Maraschino cherries cut in halves.
Mrs. Chrostwaite.
CITRON CAKE.
1 cup butter, 1 Ib. sugar, 4 eggs, whipped separa-
tely, 1 cup sweet milk, 2 teaspoonfuls baking powder,
3J cups of flour, \ Ib. of citron cut in strips and
floured with the \ cup of flour. Add whites of eggs,
last, and bake in loaf. M. Bertha Zeiber.
CREAM CAKE.
2 eggs, 1 cup sugar, 1 cup sour cream, 2 cups
flour, 1| teaspoonfuls of baking powder, \ tea-
spoonful soda.
Icing. 1 level teaspoonful butter, 3 teaspoonfuls
milk or sour cream. Thicken to the proper consis-
tency with pulverized sugar, then mix well with 1.
heaping tablespoonful peanut butter.
Mrs. Ed. H. M.oul.
196 HANOVER COOK BOOK.
CUP CAKE.
1 cup milk, 2 cups sugar, 3 cups flour, 4 eggs,
1 cup butter, 2 teaspoonfuls baking powder; flavor
with vanilla. Cream butter and sugar, add eggs
beaten separately, then milk, and last baking pow-
der sifted with flour.
Mrs. D. A. Frommeyer.
CURRANT CAKE.
2 cups pulverized sugar, one-third Ib. butter, 5
eggs, 1 cup water, 3 cups sifted flour, 2 teaspoonfuls
baking powder, J Ib. currants, washed, dried, and
floured. Sarah Busman.
DELICIOUS CAKE.
2 cups of sugar, % cup of butter, 1 cup of sweet
milk, 3 eggs, 3 cups of flour, 2 teaspoonfuls of baking
powder. Mrs. H. W. Swartz,
New Oxford, Pa.
DUNDEE CAKE, FINE.
Beat to a cream 1J cups of butter, 1J cups of
sugar; add 8 eggs, two at a time, beating 5 minutes
between each 2 eggs, \ cup rich milk, \\ pts. of
flour, 2 teaspoonfuls ol baking powder sifted with
the flour, \ grated lemon peel, 1 cup currants, \\
cups Sultana raisins, 1 cup almonds, chopped coarse-
ly, flavor with vanilla, a few drops of extract of nut-
meg, and \ teaspoonful of orange. Bake in long,
shallow pans, in a moderate oven.
Mrs. David Bixler.
DOVER CAKE.
1 Ib. sugar, 1 Ib. flour, 6 eggs, \ Ib. butter, 3 tea
spoonfuls baking powder, 1 cup sweet milk, \ tea-
spoonful vanilla.
Mrs. C. Anthony.
HANOVER COOK BOOK. 197
FEATHER CAKE.
2 cups sugar, 1 cup butter, 4 eggs, 1 cup sweet
milk, 3 cups flour, 3 teaspoonfuls baking powder.
Flavor with vanilla.
Mrs. H. M. Stokes.
FEATHER CAKE.
2 eggs, 2 cups sugar, \ cup butter, 3 cups flour,
Cream the butter, add sugar, then eggs, 1 cup sweet
milk, 1 teaspoonful baking powder.
Mrs. J. A. Cremer.
FEDERAL CAKE.
1 qt. milk, 4 eggs, } Ib. butter, \ pt. yeast. Scald
the milk, and when lukewarm stir in the yeast,
eggs and butter, with enough flour to make it as
stiff as you can stir it with a spoon. Set in a warm
place to rise, then work out into pans and let rise
again, then bake from \ to f of an hour. When
baked split into layers, spread with butter, sugar,
and cinnamon. Eat while hot. This makes 2 good-
sized cakes. Miss Anna Forney.
FIG CAKE.
Three-fourth Ib. of sugar, \ cup butter, 3 eggs,
f cup sweet milk, f Ib. flour, 2 teaspoonfuls baking
powder, \ Ib. figs, cut fine. Flavor with vanilla.
Icing for cakes. 2 cups of sugar, 1 cup water,
boil until threads, pour into 2 well beaten whites of
eggs, flavor with vanilla. Mrs. C .Anthony.
PRUNE CAKE.
Cream together If cups sugar and f cup butter,
3 tablespoonfuls sour cream or milk, 4 whole eggs,
1 cup stewed prunes, chopped. 1 teaspoonful
each of cinnamon, allspice and nutmeg, and \ tea
spoonful cloves. 2 cups flour measured after sifting
twice. 1 level teaspoonful soda dissolved in a
198 HANOVER COOK BOOK.
little water. 1 teaspoonful vanilla. Mix in order
given.
Icing. To boiled icing add 1 cup of chopped
raisins and 1 cup chopped nuts.
Mrs. Emil J. Stout.
FLOAT CAKE.
2 cups of sugar, f cup of butter, 1 cup of milk,
3 cups of flour, 2 teaspoonfuls baking powder, whites
of 6 eggs.
HOWARD LOAF CAKE.
5 cups of flour, 1^ cups butter, 3 cups sugar, 1J
cups sweet milk, 2 teaspoonfuls baking^ powder,
4 eggs, 1J wineglasses of wine, \ Ib. raisins, \ Ib.
currants. Mrs. L. B. Sprenkle.
JOHNNIE'S BIRTHDAY CAKE.
1 cup butter rubbed to a cream with 2 cupfuls
of sugar, 3 cupfuls of flour sifted 3 times with 2 level
teaspoonfuls of bakiing powder, 4 eggs, beat whites
and yolks separately, very ligit, 1 cupful of sweet-
milk. White or pink icing.
Mrs. A. R. Brodbeck.
JELLY ROLL.
3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoonful
cream of tartar, \ teaspoonful soda dissolved in a
teaspoonful of water. Bake in a long pan, spread
with jelly, then roll. Mrs. F. C. Zinn.
KAISER CAKE.
3 eggs, 1 cup sugar, 1 cup flour, \ cup cornstarch,
1 teaspoonful baking powder, J cup of butter, \ cup
sweet milk, and vanilla to taste.
Icilng. Cup sugar, little water to boil, and whites
of 2 eggs.
Mrs. Anna K. Kaiser.
HANOVER COOK BOOK. 199
LADY CAKE.
1 cup butter, 2 cups pulverijzed sugar, 1 cup corn-
starch, 2 cups flour, 1 cup sweet milk, 2 teasppon-
fuls baking powder, whites 7 eggs, flavor with bitter
almond. Cream butter and sugar, then add milk.
Sift baking powder 4 times in cornstarch and flour,
then add to mixture, flavor, last add beaten whites
of eggs. Mrs. H. M. Stokes.
LAKE GEORGE CAKE.
1 cup butter, 1 cup sugar, 1 cup molasses, 1 cup
strong coffee or sweet milk, 4 cups flour, 2 eggs,
1 teaspoonful of soda, li Ibs. of fruit mixed, currants,
citron and raisijns, 2 teaspoonfuls of cloves and cih-
namon mixed, some nutmeg. Anna H. Jagle,
Marietta, Pa.
LAYER CAKE.
2 cups of sugar, J cup of butter, 3 eggs, 1 cup of
sweet milk, 3 cupfuls of flour, 2 teaspoonfuls of bak-
ing powder. This will make two layers.
ICING. 2 scant cups of brown sugar, 4 table-
spoonfuls of water, butter size of walnut, J cake of
chocolate, grated; boil until it is tough when dropped
on a cold plate. Mrs. D. D. Ehrhart.
LOG CABIN CAKE.
1 Ib. of sugar, 1 Ib. of flour, 4 eggs, 1 teaspoonful
of soda dissolved in vinegar. Mrs. Susan Eyster.
MOCK LADY CAKE.
One-half cup butter, creamed; 2 cupfuls sugar, 1
cupful sweet milk, 3 cupfuls flour, whites of 4 eggs
beaten until light and added last, 2 teaspoonfuls
baking powder, mixed with the flour. C. G. M.
200 HANOVER COOK BOOK.
NEAPOLITAN CAKE.
Dark Portion \ cup butter, 1 cup brown sugar,
J cup of Orleans molasses, \ cup of strong coffee,
2J cups of flour, 2 eggs, 1 teaspoonful of soda, 1 tea-
spoonful of cinnamon, \ Ib. raisins.
Light Portion \ cup of butter, 2 cups of white
sugar, 1 cup sweet milk, whites of 4 eggs, 3 cups of
flour, 3 teaspoonfuls of baking powder. This is
baked in alternate layers. H. Ethel Hoke.
NO EGG CAKE.
1 cup water, \ cup shortening, \ teaspoonful cin-
namon, \ teaspoonful cloves, 1 cup sugar, 1 cup
raisins, 1 teaspoonful salt. Boil all together, let
partly cool, add 1 teaspoonful soda. Let cool alto-
gether and add 2 cups flour. Mrs. J. C. Carey.
NOTHING CAKE.
2 cups white sugar, \\ cups of thick milk, \ Ib.
grated chocolate, \\ even teaspoonfuls of soda, melt
and pour i^i with thick milk, f of a cup of boiling
water, 2\ cups of flour.
Icing for Cake. 1 Ib. XXXX sugar, little lump
of butter, 1 tablespoonful of vanilla and J of a cup of
water; melt over steam. Mrs. E. P. Kuhn.
NINE-MINUTE CAKE.
3 eggs, 1 minute; 1J cups of white sugar, 5 minutes;
1 cup flour, 1 minute; \ cup cold water, 1 minute;
1 cup flour, 2 teaspoonfuls baking powder. Put this
in last cup of flour; flavor to taste.
Mrs. W. H. Sheffer.
ONE-EGG CAKE.
\\ cups sugar, 1 egg, butter the size of a walnut,
2 teaspoonfuls of cream tartar, 1 teaspoonful of
soda, 1 cup of thick milk and 2 cups of flour.
Mrs. E. P. Kuhn.
HANOVER COOK BOOK. 201
QUEEN CAKE.
Sift 1J cups flour, 1 cup sugar, 1 teaspoonful bak-
ing powder, f cup butter, whites of 2 eggs broken
over butter, fill cup up with milk and beat 10 min-
utes.
CREAM ICING. 1J cups brown sugar, f cup
cream, 1 tablespoonful butter; boil until thick enough
to spread on cake; if not thick enough boil a little
longer. Mrs. Anna A. Kaiser.
ROSE CAKE.
2 cups sugar, 1 cup butter, 5 eggs, J Ib. raisins, J
Ib. currants, J Ib. citron, 1 cup sweet milk, 2 tea-
spoonfuls baking powder, 3 cups flour. M. V. K.
SCRIPTURE CAKE.
1 cup butter, Judges 5:25; 2 cups sugar, Jeremiah
6:20; 3| cups flour, prepared, Kings 4:22; 2 cups
raisins, 1 Sam. 30:12; 2 cups figs, 1 Sam. 30:12;
1 cup almonds, Genesis 43 :21 ; 1 cup water, Genesis
24:20; 6 eggs, Isaiah 10:14; small bit of salt, Leviti-
cus 2:13; 1 large spoonful honey, Ex. 16:31; sweet
spices to taste, 1 King 10:2. Mrs. W. S. Alleman.
TEA CAKE.
1 cup sugar, J cup butter, 1J cups flour, J cup
sweet milk, 2 eggs, 1 teaspoonful baking powder.
Martha M. Fisher.
TILDEN CAKE.
1 cup butter, 2 of pulverized sugar, 1 of sweet
milk, 3 of flour, J cup cornstarch, 4 eggs, 2 teasppon-
fuls baking powder, 2 of lemon extract. This is
excellent. Mrs. John A. Cremer.
TAYLOR CAKE.
1 cup brown sugar, f cup lard or butter, 2 eggs,
1 tablespoonful of cinnamon, rub well, 1 pt. New
Orleans molasses, 1 pt. thick milk, dissolve 2 table-
202 HANOVE COOK BOOK.
spoonfuls soda in a little hot water, add 3 large tin
cups flour sifted. Drop same as drop cakes and
bake in quick oven. N. A. Gobrecht,
Altoona.
FRENCH CRACKERS.
2 cups sugar, \ cup butter, 2 eggs, 1 teaspoonful
baking powder, 2 big cups flour; roll very thin.
Mrs. H. D. Little.
FRENCH CRACKERS.
1 Ib. of sugar and 6 oz. of butter, creamed, yolks
of 5 eggs, J Ib. of flour, 1 teaspoonful of soda. Put
egg, cinnamon, and sugar on top.
Agnes Strickler.
SAND TARTS.
1 Ib. sugar, 3 eggs, J cup butter, 1 cup flour, roll
thin and sprinkle on top with sugar and cinnamon
after dampening with yellow of egg.
Mrs. E. P. Kuhn.
SAND TARTS.
1 Ib. sugar, J Ib. butter, 1 Ib. flour, 3 eggs, cream
butter and sugar, then add beaten eggs, then flour
Roll very thin, wash with yolks of eggs on top of
tarts, sprinkle with cinnamon and granulated sugar.
Mrs. W. S. Alleman.
SAND TARTS.
1 cup of butter, 2 cups of sugar, 3 cups of flour,
1 egg beaten whole, | teaspoonful soda, mixed dry
with flour. Roll thin, put egg, cinnamon and sugar
on top, and bake in a quick oven.
Mrs. Wm. Stair.
HANOVER COOK BOOK. 203
SCOTCH SCONES.
Cream 1 generous tablespoonful of butter, add
1 qt. of sifted flour into which 2 heaping teaspoonfuls
of baking powder and a little salt have been well
mixed. Thin with sweet milk, about 1 pt., beating
well with eggwhip. Drop in small quantities
and fai apart on greased sheets. Bake in rather
quick oven. If not sufficiently browned when done
place under gas broiler for a quarter of a minute.
Eat while hot and serve in place of biscuits.
Mrs. John C. Bowman.
JUMBLES.
1 Ib. sugar, f Ib. butter, 1J Ib. flour, 4 eggs, J gill
rose water, Beat eggs very light. Use mace or
nutmeg. Bake in slow oven.
Mrs. H. M. Stokes.
CARAWAY JUMBLES.
One-half Ib. butter, 1 Ib. sugar, 1 gill of grape
juice, 1 tablespoonful caraway seed, flour to make
a soft dough.
M. V. K.
COCOANUT JUMBLES.
i Ib. butter, 1 Ib. cocoanut, 3 eggs, 1 Ib. sugar
as much flour as will make a soft dough. Drop on
cake sheets and bake in a moderate oven.
M. V. K.
COCOANUT JUMBLES.
One-half Ib. butter, 1 Ib. sugar, 6 eggs, 1 Ib. flour,
1 cocoanut. Cream the butter well, add the sugar,
cream a^in, then add the eggs. Stir in flour, then
grated cocoanut last. Sift small tea,spoonful baking
powder in flour.
Mrs. D. F. Schaeffer,
Frederick Co., Md.
204 HANOVER COOK BOOK.
COCOANUT SQUARES.
2J cups granulated sugar, 1 r>up cream, butter
size of an egg. Boil 20 minutes, add 1 teaspoonful
of* vanilla, 1 cup of shredded cooanut. Beat well
and pour in a buttered pan. Cut in squares before
cool. Mary Busman.
COCOANUT CRACKERS.
l\ Ibs. flour, 1 Ib. brown sugar, 3 oz. butter melted,
| pt. baking molasses, J teaspoonful soda, 1 cocoa-
nut grated. Roll thin. Mrs. L. B. Sprenkle.
COCOANUT CAKES.
One-fourth Ib. butter, 1 Ib. sugar, 1 Ib. flour,
1 grated cocoanut, 4 eggs, 1 teaspoonful soda, pinch
cream tartar. Mrs. H. A. Smith.
COCOANUT COOKIES.
2 pts. flour, into that rub 1 teaspoonful cream
tartar, 1J cups sugar, f cup butter, 2 eggs, 1 cup
thick milk or cream, 1 large teaspoonful soda, 2
packages shredded cocoanut, flavor to taste.
Mrs. J. H. Brough.
KISSES.
Whites of 3 eggs, | Ib. sugar, beat very stiff. Drop
on buttereo paper, bake 40 minutes. | Ib. nuts may
be added last. Have platter, eggs and sugar very
cold. Mrs. J. H. Fleming.
WALNUT KISSES.
One-half Ib. kernels, 1 Ib. pulverized sugar, whites
of 4 eggs. Beat J hour. Harriet S. Hoke.
KISSES.
1 Ib. of granulated sugar, whites of 3 eggs, beat
until it stands alone. Can divide the dough and put
HANOVER COOK BOOK. 205
different flavors in or different kinds of nuts. Bake
on greased paper. S. Spangler.
KISSES.
1 Ib. granulated sugar, throw whites of 6 eggs in
bowl on sugar, add pinch salt; beat together with a
spoon f hour until a drop stands up. Then add 4
tablespoonfuls of sifted cornstarch and vanilla to
taste. Grease flat tins with butter. Drop from tea-
spoon and bake in slow oven 15 minutes.
Mrs. H. M. Rudisill.
DROP CAKE.
3 eggs, 2 cups sugar, 1 cup rich sour cream, if
not possible to get it rich, add 2 tablespoonfuls
butter, \ teaspoonful soda, \ teaspoonful salt, grated
nutmeg to flavor. Stir in slowly sufficient flour to
make thick batter, about the consistency of pound
cake. Bake in buttered muffin pans in hot oven.
Mrs. W. B. Allewelt.
DROP CAKE.
3 cupfuls of sugar, 1 cupful of butter, 1 cupful
of sour milk, 4 eggs, 1 teaspoonful of soda, 1 tea-
spoonful of cream of tartar, a little nutmeg. Flour
enough to drop easily from spoon.
Mrs. D. D. Ehrhart.
SUGAR CAKES.
2 eggs, 2 cups of sugar, 1 cup of butter, 1 cup of
thick milk, 1 teaspoonful of soda, \ teaspoonful
cream tartar; flour to roll. Mrs. W. H. Sheffer.
SUGAR CAKES.
Beat 1 Ib. of sugar and 3 eggs together, then \ cup
of butter and 1 cup of sour cream with enough flour
to stiffen. A half teaspoonful of soda with the
cream. Flavor with lemon. Mix with a knife.
Miss Emma Dellone.
206 HANOVER COOK BOOK.
ONE EGG SU3AR C
1 Ib. sugar, 1 egg, 1 cup sweet milk, 1 cup butter,
1 teaspoonful cream tartar, \ teaspoonful soda,
sprinkle sugar over top and roll.
Mrs. L. B. Sprenkle.
SUGAR COOKIES.
2 cups of sugar, 1 cup of butter, 1 cup of good
sour cream, 2 eggs, 4 cups of sifted flour, 1 teaspoon-
ful of soda. The dough will seem soft, but the softer
you can roll it the better the cakes are.
Mrs. 0. T. Everhart.
DROP S'JGAR COOKIES.
1 cup sour milk, 2 cups granulated sugar, 1 egg,
1 teaspoonful soda in flour, flour enough to make a
stiff dough, 1 cup melted butter. Beat egg and
sugar well. Add milk and flour alternately. Then
melted butter. Drop with teaspoon on greased
pan. Nuts or raisins can be put on top.
Mrs. F. C. Eckert.
COOKIES.
2 cups of sugar, 2 eggs, \ cup sour milk, 1 cup
sour cream, 1 cup of lard and butter, 1 teaspoonful
of soda. Add flour to roll. Mrs. L. A. W.
BACHELOR BUTTONS.
10 oz. flour, 10 oz. sugar, J Ib. butter, 2 eggs.
Mix butter and flour together, then add sugar and
eggs, well beaten. Make small balls, roll them in
granulated sugar, and flatten then a little, and bake
on a well greased tin. Mrs. D. F. Stair.
BACHELOR'S BUTTONS.
Put 6 oz. butter in 15 oz. flour. Add 15 oz. white
sugar. Beat 3 eggs with half the sugar, and mix
HANOVER COOK BOOK. 207
together. Add vanilla flavor to suit the taste. Roll
as large as shell barks, sprinkle with sugar, place
in buttered tins; bake lightly.
Mrs. Luther Haverstick.
GRAHAM CRACKERS.
2 cups graham flom , 2 cups white flour, 1 Ib. brown
sugar, \ clip butter, 1 small tea spoonful soda in i
cup hot water, 1 cup chopped raisins.
Mrs. Harry Schriver.
CRACKERS WITH NUTS.
2 cups of sugar, \ cup sweet milk, \ cup shorten-
ing, 2 eggs, | teaspoonful of soda, 1 teaspoonful
crea n taitar, 1 cup of nuts.
Mrs. H. W. Swartz,
New Oxford, Pa.
PEACH KERNEL CAKES.
1 Ib. sugar, 4 eggs, 1 cup kernels, 1 Ib. flour,
sprinkle with sugar before rolling out.
Mrs. M. 0. Smith.
MARSHMALLOW A'ND BUTTER THINS.
Spread butter thins with butter and put a marsh-
mallow on each. Place in a slow oven for a very
few minutes and let brown. Serve hot at once or
the marshmallows will fall.
Miss Emily L. Young.
NUT CAKES.
1 Ib. granulated sugar, 1 Ib. nuts, 6 eggs, 2 cups
flour. Beat whites separately, yolks and sugar put
together, add flour, nuts last.
Mrs. W. F. Kintzing.
208 HANOVER COOK BOOK.
NUT CAKES.
Whites of 6 eggs, 1 Ib. pulverized sugar, 1 Ib. nuts,
1 tablespoonful cornstarch. Bake in slow oven.
Mrs. Warren Hafer.
HERMITS.
1| cups sugar, 2 eggs, i cup butter, 3 cups flour,
| cup milk, J cup warm water, 1 teaspoonful soda,
1 teaspoonful each cinnamon, cloves, nutmeg, 1
Ib. seedless raisins. Boil raisins 20 minutes, drain
and mix with the dough.
Mrs. Jos. R. Kump.
BRIDE CAKES.
1 Ib. of sugar, 1 Ib. flour, 5 eggs, 1 teaspoonful
soda. Mrs. C. Anthony.
CHOCOLATE CAKES.
1 Ib. sugar, whites of 5 eggs, J cake chocolate
1 cup flour. Mrs. C. Anthony.
PEPPERNUTS.
1J Ibs. sugar, 1 Ib. butter, 6 eggs, 1 cup sweet
milk, 2 teaspoonfuls baking powder, enough flour
to roll. Mrs. David S. Tanger.
LADIES' FINGERS.
1 cup of sugar, \ cup of butter, beaten together,
1 egg, \ cup of milk, 1 pt. of flour, 1 teaspoonful of
cream of tartar, \ teaspoonful of soda, li teaspoon-
fuls vanilla. Cut in strips, roll in sugar and bake in
quick oven. Nora Michael.
BUTTER CAKES.
3 eggs well beaten, f Ib. of sugar, white, J Ib.
butter, 1J Ibs. flour, 1 teaspoonful vanilla, 2 tea-
spoonfuls baking powder. Make up in the evening,
roll out and bake the next morning.
HANOVER COOK BOOK. 209
ALMOND CRACKERS.
One-half cup butter, 1 cup powdered sugar, J cup
of sweet milk, 2 cups flour. Mix butter and sugar
to a cream, pour in the milk slowly, then add flour.
With palm of hand pat out the mixture on buttered
tins as thin as possible, cover with blanched almonds
finely chopped. Mrs. Clinton J. Gitt.
SUGAR WAFERS.
1 cup sugar, 1 cup butter, J cup sour cream, 2
eggs, 1 teaspoonful soda, dissolved in a little of the
cream, 2 teaspoonfuls cream of tartar in enough flour
to stiffen, 1 teaspoonful vanilla. Roll into thin
sheets, sprinkle with sugar, cut in small cakes and
bake in moderate oven. Mrs. Naill.
EMMA CAKES.
1 Ib. flour, 1 Ib. sugar, three-eighth Ib. butter, 3
eggs, 2 teaspoonfuls baking powder. Cut round,
wash with yolks of egg and sprinkle with sugar and
cinnamon. Miss Emily L. Young.
LEMON CRACKERS.
1 cup of butter and 2 cups of sugar beaten to a
cream, 2 eggs beaten separately, 1 teaspoonful of
soda, dissolved in 2 tablespoonfuls of sour milk,
the grated peel and juice of a lemon or lemon ex-
tract, flour enough to roll.
Mrs. Wm. Stair.
OATMEAL CRACKERS.
2 cups brown sugar, J cup butter, J cup hot water,
2 cups oatmeal, scant teaspoonful soda in part of
the water, flour to make them very stiff. Roll very
thin. Mrs. Geo. Grove. '
210 HANOVER COOK BOOK.
ROLLED OATS WAFERS.
1 Ib. of brown sugar, 2 cups of rolled oats, 1 cup of
hot water, 1 cup of melted lard, 1 teaspoonful of
soda. Mix all together, add enough flour to roll
thin, and bake in a moderate oven.
Mrs. Jacob Trone.
OAT FLAKE MACCAROONS.
3 cups oat flake, 2 cups granulated sugar, 2 cups
flour, 1 cup butter, 2 cups raisins, 1 cup black wal-
nuts, 2 eggs, 1 tablespoonful vanilla, 1 teaspoonful
soda sifted in flour. Mix butter and sugar together
at noon, at supper time add eggs and beat light, then
add all the rest and mix thoroughly. Set in cool
place until next morning, then make into little balls
size of hickory nut, and place far apart on bake pan.
Bake in slow oven; watch carefully.
Mrs. Paul Hoke.
ROLLED OATS COOKIES.
One-half cup butter, 1 scant cup sugar, 1 egg,
1J teaspoonfuls baking powder, 1 teaspoonful vanil-
la, 2 teacups rolled oats. Mix butter and sugar well,
add egg beaten light. Mix baking powder with large
teaspoonful of flour, add to rolled oats and then to
tlie other mixture. Roll the sizte of a hickory nut
and bake. Mrs. R. L. Ehrhart.
MRS. MICHAEL ETZLER'S GINGER CAKES
One-half cup of sugar, 1 cup molasses, % cup
butter, 1 teaspoonful of cinnamon, 1 teaspoonful of
gingjer, f teaspoonful of cloves, 2 even teaspoonfuls
of soda in a cup of hot watr, 2J cups of flour, 2 well
beaten eggs. Bake in muffin rings in a quick oven.
GINGER DROPS.
1 cup melted lard, 1 cup of baking molasses, 1 cup
brown sugar, 3 eggs, 1 tablespoonful ginger, cinna-
HANOVER COOK BOOK. 211
mon, a little powdered clove and allspice, 1 tea-
spoonful soda dissolved in 1 cup of hot water, 2
cups of flour. Bake in muffin pans.
Miss Emily L. Young.
DROP GINGER CAKES.
1 pt. N. 0. molasses, 1 cup brown sugar, 1 large
cup of lard beaten very light, 1 cup thick milk, 2
whole eggs, 4| or 5 cups flour, 1 teaspoonful ginger,
and cinnamon, 1 tablespoonful soda. Bake in
quick oven. Mrs. J. H. Mackleduff.
GRANDMA'S MOLASSES CAKES.
1 egg, 1 cup molasses, 1 cup lard, J cup thick milk
or coffee, spice to taste, J cup brown sugar, 1 tea-
spoonful aods, 1 pt. flour, 1 cup raisins rubbed in
flour. Mix in order given. Bake ii slow oven.
Mrs. H. M. Rudisill.
MOLASSES CAKES.
1 qt. molasses, 1 cup sour cream, 1 cup lard, 1
tabjespopnfiul spda, 1 teaspoQnjful cre\am tartar,
1 tablespoonful ginger, 10 cups flour.
Mrs. H. B. Baer.
DROP GINGER CAKES.
1 pt. of baking molasses, 1 cup of lard, J cup of
brown sugar, 1 teaspoonful of ginger, \ teaspoonful
of cloves, 1 cup of thick milk, 1 small teaspoonful
of soda, \\ lbs of flour. Mix all together.
Agnes Strickler.
DROP GINGER CAKES.
1 pt. molasses, \ Ib. brown sugar, 1 cup thick milk,,
1 cup lard, 2 eggs, 1 tablespoonful ginger, 1 table-
spoonful cinnamon, 1 level tablespoonful soda, \\
Ibs. flour.
Mrs. Paul Winebrenner.
212 HANOVER COOK BOOK.
GINGER SNAPS.
1 cup of baking molasses, cup of sugar, % cup of
butter and lard, \ teaspoonful of soda, cinnamon,
cloves and ginger, flour enough to roll.
Mrs. W. S. Hoffman.
GINGER SNAPS.
1 cup New Orleans molasses, 1 cup butter, 1 cup
sugar. Place on the stove and let it come to a boil
then take off immediately and add 2 teaspoonfuls
ginger, 1 teaspoonful soda, flour enough to roll thin,
and bake quickly. Mrs. F. C. Zinn.
GINGER SNAPS.
2\ Ibs. of flour, f Ib. of lard, f Ib. of brown sugar,
1 pt. baking molasses, 1 tablespoonful soda, 1 table-
spoonful of ginger, cinnamon and cloves, J teaspoon-
ful of black pepper. Mrs. C. S. Shirk.
AUNT SUSAN HAUER'S GINGER NUTS.
1 pt. molasses, 1 Ib. of brown sugar, \ Ib. of butter,
as much grated orange peel as is agreeable to taste,
1^ tablespoonfuls of ginger, 1 of cinnamon, 1 of all-
spice, flour enough to make stiff enough to handle,
roll thin. Excellent.
GINGER CRACKERS.
One-half pint lard, | Ib. brown sugar, 1 pt. mo-
lasses, 1 teaspoonf il soda, 1 tablespoonful of cloves,
1 tablespoonful ginger, and a little salt, make very
stift. roll t in. Mrs. David S. Tanger.
GINGER CRACKERS.
1 pint baking molasses, 1 cup brown sugar, 1 cup
melted lard, J teaspoonf 1 ginger, flour enough to
stiffen. Roll out thin.
Mrs. Mary Yost.
HANOVE I COOK BOOK. 213
GINGER CRACKERS.
1 Ib. sugar, 1 Ib. butter, 1 qt. molasses, 4 Ibs.
flour, 2 oz. of ginger. Miss A. Kate Shriver.
FAIRY GINGER BREAD.
1 cup of butter, 1 cup of thick milk, 2 cups of
sugar, 4 cups of flour, 1 teaspoonful >f ginger, J
teaspoonful 3f soda. Mix all toget ler, spread on
cake tins very thin, bake in quick oven. Before
baking score with knife very lightly, in order to
break into squares. Mrs. Kate W. Himes.
GINGER BREAD.
1 cup of white sugar, 1 cup of molasses, 1 cup of
thick milk, 3 cups of flour, f cup of lard, 3 eggs, 1
teaspoonful of ginger, 1 teaspoonful of soda, \ tea-
spoonful of cloves. Mrs. Wertz.
SOFT GINGER BREAD.
1 cup N. 0. molasses, 2 teaspoonfuls soda, 1 cup
granulated sugar, 2 eggs, \ cup melted lard, 1 cup
thick milk, 3 cups flour, 1 teaspoonful cinnamon and
ginger, \ teaspoonful cloves.
Mrs. Clara Moul,
York, Pa.
BEST GINGER BREAD.
One-fourth cup of baking molasses, fill cup up
with white sugar, 1 cup of sour cream, 2 cups of flour,
1 egg, 1 teaspoonful of ginger, 1 teaspoonful soda.
Mrs. M. D. Feiser,
New Oxford, Pa.
SOFT GINGER BREAD.
2 cups flour, 1 cup molasses, \ cup brown sugar,
\ cup sweet milk, \ cup butter or lard, 2 eggs, 1
teaspoonful of soda in a tablespoonful of thick milk.
Cinnamon and ginger to taste. Mrs. Chas. Detone.
214 HANOVER COOK BOOK.
GINGER BREAD.
\ cup brown sugar, \ cup butter or lard, 1 cup
molasses, 3 cups flour, spice to taste, 2 eggs. Mix
well, then stir 2 teaspoonfuls of soda in 1 cup of
boiling water. Stir in the water and bake in quick
oven. Mrs. A. Sourber.
GINGER BREAD.
Pour 1 cup of boiling water over \ cup of butter;
when the butter melts add 1 cup of molasses, \
cup brown sugar, then stir in 1 level tablespoonful
of soda dissolved in 1 tablespoonful of vinegar. Add
quickly 2| cups of flour. Add 1 teaspoonful each
of ginger, and cinnamon, and a little grated nutmeg,
and cloves. Beat batter well before putting in
shallow pans to bake. This makes a nice hearty
dessert to eat either with whipped cream or a pud-
ding sauce. Mrs. Samuel Basehoar.
GINGER BREAD.
\ cup brown sugar, 1 cup baking molasses, \ cup
lard, a little salt, 1 egg, (beaten separately), 2J cups
flour, 2 level teaspoonfuls soda dissolved in cup o
hot water, \ teaspoonful cloves, 1 teaspoonful cin-
namon, and 1 of ginger. '
Mrs. F. G. Eckert.
GINGER CAKE.
1 cup brown sugar, 1 cup molasses, 3 eggs, 1 cup
butter or lard, 1 cup hot water, 1 tablespoonful soda,
1 tablespoonful ginger, 4 cups flour. A< d water
last. Mrs. Wm. J. Young.
COLONIAL GINGER BREAD.
1 cupful of New Orleans molasses, placed in mixing
bowl with \ cup butter, \ cupful of sugar. Over
this pour 1 cup of boiling water in which a level
dessert spoonful of soda has been dissolved. Stir
HANOVER COOK BOOK. 215
well and let cool, then add a cup of chopped wal-
nuts, also 1 cup of chopped raisins, a teaspoonful
each of ginger and cinnamon, 2 cupfuls of flour,
and lastly 2 well beaten eggs. Bake in a shallow
pan, serve warm.
Mrs. William Fritz,
Dover, N. J.
HOT GINGER BREAD.
3 eggs, 1 cup sugar, 1 cup lard, 1 cup baking molas-
ses, 4 cups flour, 1 cup boiling water, 1 teaspoonful
soda, 1 teaspoonful each of ginger, cinnamyi, a 1 1
allspice. Bake in moderate oven.
Mrs. E. E. Henderson.
KITTY'S GINGER BREAD.
\ cup sugar, \ cup molasses, one- third cup lard,
1 egg, \ cup raisins, f cup sour milk, 2 cups flour'
1 teaspoonful salt, \ teaspoonful each of ginger,
allspice and cloves. Mix sugar, molasses, lard and
egg. Sift flour, soda, spices. Add milk. Put all
together and beat fine. Try it.
Mrs. Harry Beard.
216 HANOVER COOK BOOK.
Canning
CANNING FRUIT.
Prepare fruit or berries, place in jars and seal.
Boil sweet syrup and pour over fruit in jars, then
place jars into wash boiler; pour boiling water over
jars, let stand until cold.
TO CAN SMALL FRUITS.
Have a granite kettle with 2 or 3 inches of boiling
water on the stove. Put the rubber ring and jar
cover on the stove until wanted. Warm the glass
jar, then roll it in the kettle until hot as can be,
then set it upright, leaving a little^ water in the
bottom. Drop the berries into the jar, and when
full, take a small dipper and fill the jar with water
from the kettle, allowing it to overflow several times.
Adjust rubber and cover quickly, lift the jar out on
a wet cloth and finish the screwing up process. Add
boiling water to the kettle and proceed with next
jar. Mrs. Clayton Hollinger.
HOW TO CAN BEANS.
Wash and string beans, pack into jars and cover
with cold water in which a teaspoonful of salt has
been dissolved, seal, and when you have filled enough
jars, place a wash boiler on stove, first placing a thin
board or cloth upon bottom of boiler so that jars
will not touch the bottom of boiler, nor each other.
Put in water enough to just cover top of jars, put
lid on boiler and boil steadily for 4 hours.
HANOVER COOK BOOK. 217
CANNED CORN.
4 qts. corn, 1 scant pint of coarse salt, 1 qt. water.
Dissolve salt in water, boil the corn 15 minutes,
and put in glass jars. Add a little sugar. Before
using it soak it in cold water and when soaked
dress as fresh corn. Mrs. A. Sourber.
HOW TO CAN RHUBARB.
Cut rhubarb in small pieces, cover with water,
let come to a boil, put in jars and seal.
.Lydia Kehr.
TO CAN RHUBARB WITHOUT HEATING.
Cut rhubarb in small nieces, pack in jars, cover
with rain water, and seal.
Lydia Kehr.
CANNED PINEAPPL ].
Pare pineapple, shred with silver fork. To 1 Ib.
of fruit, add J Ib. sugar, mix well, let stand from
6 to 12 hours. Heat to the boiling point, seal air
tight.
Mrs. J. H. Fleming.
218 HANOVER COOK BOOK.
Preserving
FRUIT JELLY.
f Fruit should be cut and covered with water then
simmered until tender before turning into jelly bags.
The bags may be unbleached muslin or two thick-
nesses of cheese cloth. .Allow juice to drip. Use
equal parts of sugar and drained fruit juice. Boil
20 minutes; pour into tumblers.
BERRY JELLY.
Mash and beat berries until the juice runs readily,
then strain through bags of unbleached muslin, or
two thicknesses of cheese cloth, and let drip. Now
follow the formula for fruit jelly.
AMBER MARMALADE.
Shave very thin 1 orange, 1 lemon and 1 grape-
fruit, rejecting nothing but seeds and cores. Measure
the fruit and add to it twice \ the quantity of water.
Let it stand in an earthen dijsh over night and the
next morning boil for 10 minutes only. Let stand
another night, and the second morning add pint for
pint of sugar and boil steadily until it jellies. This
is supposed to make 12 glasses, but that depends
of course, on the size of the fruit. Stir as little as
possible during the two hours or more of cooking
required. When finished it should be a clear, pale
amber jelly, with strips of fruit well defined in it.
Mrs. C. P. Walcot;
HANOVER COOK BOOK. 219
STRAWBERRY PRESERVES.
Cap the berries and look them over. Allow 1 Ib.
of sugar for each pound of berries. Put berries and
sugar into aluminum or granite preserving kettle,
set over slow fire until sugar is dissolved, shaking
occasionally to keep sugar from sticking to bottom
of kettle. After the juice is drawn, boil until thick
as honey.
STRAWBERRY HONEY.
3 cups of sugar, 1 cup of water, boil ten minutes.
Add f of a cup of mashed berries and a lump of
alum the size of a pea. Boil five minutes, then put
in glasses. Delicious with hot cakes or served over
ice cream. Mrs. H. D. Becker.
PRESERVED CITRON.
Pare, core and cut the melon in small squares
To every 6 Ibs. melon, 6 Ibs. white sugar, and the
juice and rind of 4 lemons, J Ib. of green ginger.
Put fruit into a kettle and cover with water and some
peach leaves. Boil \ hr. or until clear. Put into
cold water few hrs., tie ginger in a cloth, and boil in
3 pts. water till the water is highly flavored, then
remove ginger, dissolve sugar in ginger water, add
lemon rind, boil and skim, aid citron and juice;
boil until clear. Mrs. A. C. Matthews.
CHERRY HONEY.
2 cups of ground sour cherries, 2 cups of sugar, water
enough to dissolve the sugar. Put sugar and water
on to boil until it spins a thread when a small drop
falls from the spoon. Then put the cherries in and
boil 6 or 7 minutes. Mrs. Charles E. Royer.
Westminster, Md.
CHERRY HONEY.
Grind one pint of sour cherries, add two pints of
sugar and a it of alum. Boil fifteen minutes.
220 HANOVER COOK BOOK.
Delicious with hot cakes or served over ice-
cream. Mrs. H. D. Becker.
CHERRY HONEY.
1 cup of ground cherries, 2 cups of sugar. Boil
15 minutes. Mrs. C. N. Myers.
SOUR CHERRY AND PINEAPPLE MARMA-
LADE.
Two quarts of sour cherries, seed and put through
meat grinder, putting a bowl under grinder to catch
juice. Add juice to fruit just ground.
One large pineapple, cut into slices and peeled.
Put through grinder and have bowl to catch juice,
as with cherries. Put juice Sack into pineapple.
Mix in the proportion of f of a cup of pineapple
and juice to one cup of cherries and juice, then add
sugar equal to the total amount of mixed fruit.
Cook until thick. Mrs. J. W. Gitt.
PINEAPPLE HONEY.
P t i ito kettle 3 Ibs. granulated sugar, add pint
of water. Boil that for \ hr., add 2 grated pine-
apples, boil 15 minutes longer. Add piece of alum
the size of a cherry stone. Mrs. C. S. Shirk.
PINEAPPLE AND STRAWBERRY CON-
SERVE.
1 pineapple cut into bits, 3 quarts of strawberries,
3 Ibs. of sugar. Cook until thick enough to put into
jelly glasses. Mrs. C. P. Wolcott.
GREEN GRAPE CONSERVE VERY GOOD.
3 pts. granulated sugar, 2 pts. green grapes, seeded,
1 pt. seedless raisijns, 2 oranges. Grapes must be
very hard to be easily cut in half and seeds removed.
Wash raisi'ns, cover with warm w&ter, not hot, set
on back of stove to soften a little; chop orange peel
ANOVER COOK BOOK. 221
very ane, chop pulp of orange separately. Cover
sugar with water, and add orange peel, boil until
clear, then add grapes and boil thoroughly for 5
minutes, add raisins and orange pulp, and boil until
it is of the right consistei cy, not quite as thick as
preserves. Put into airtight jars. Do not stir at
any time, but turn gently with a spoon, so that
fruit all cooks alike.
Kr.te W. Himes.
GRAPE FRUIT MARMALADE.
One grape fruit, 1 orange and 1 lemon. Use fresh,
ji icy fruit, take out seeds and core, ut do not peel.
Cut fruit into very thin slices. Measure and add
three times the amount of water, and let stand over
night in an earthen bowl. Next morning boil ten
minutes. Let stand another night, and the second
morning add pint for pint of sugar. Boil until it
jellies, skimming frequently.
Mrs. Lulu P. Stover.
QUINCE CHIPS.
Cut fruit into chips, cover with cold water, and
boil until tender, then make your preserves, using
1 pint of the chips, 1 pt. of juice and 1 pt. sugar.
Mrs. Clara Moul,
York, Pa.
QUINCE HONEY.
Take 1 nice large quince, 1 pt. of water, with
1 Ib. of sugar. Grate quince on fine grater, put all
together in a preserving kettle and boil 20 minutes.
Mrs. Susan Livingston.
QUINCE HONEY.
3 Ibs. sugar, 2 qts. of water, boil 35 minutes, add
1 pt. of grated quince and boil 20 minutes.
Mrs. Haverstock.
222 HANOVER COOK BOOK.
RHUBARB CONSERVE.
3 Ibs. rhubarb, washed and cut into inch lengths,
3 Ibs. sugar (scant), J Ib. English walnut meats, J
Ib. raisins, 1 orange ano grated riid, juice of 1 lemon.
Boil rhubarb, sigar, orange, and lemon about
half a i hour. Add nuts and raisins and boil from
20 to 30 minutes longer, or until thick enough to
put in glasses.
Mrs. C. P. Wolcott.
JAMS.
Jams are usually made with small fruit or with
chopped large fruits; they are cooked with an equal
weight of sugar until rich and thick, then put into
tumblers or jars and sealed.
LEMONF CHEESE.
1 lemon, 3 eggs, 1J cups of sugar, lump of butter
size of wal ut. Grate the lemon, using all ut tie
tough part. Boil all together to a smooth paste.
Mrs. E. R. Barker.
CORN COB SYRUP.
Cut into small pieces 12 large red cobs, new prefer-
ed, put the n in 1 gal. water and boil down to half
the quantity; strain well, and to the liquic add 2
Ibs. brown sugar and 4 Ibs. white sugar, boil this
20 minutes. Strain into bottles while warm, and
whe cool, cork well and seal with parafine.
Mrs. M. C. W.
HANOVER COOK BOOK. 223
Ice Cream, Ices, Etc.
FROZEN STRAWBERRIES.
1 qt. strawberries, juice of 2 lemons, 1 Ib. sugar,
1 qt. water. Add sugar and lemon juice to berries.
Stand this aside for about 1 hr., then mash berries,
add water and stir until sugar is thoroughly dis-
solved. Freeze slowly. Mrs. G. L. Terrasse.
FROZEN CUSTARD.
1 qt. of milk, 4 eggs, 1 cup of sugar, flavor to suit
the taste. Let milk come to a boil, then stir in the
eggs and sugar, let boil a minute longer, then let
stand until cool, and freeze as ice cream.
Mrs. Henry Zouck.
FROZEN TOM AND JERRY.
Beat together the yolks of 4 eggs and 1 cupful of
powdered sugar until light. Add 1 pt. of milk,
4 tablespoonfuls of flavoring, the whites of the eggs
beaten to a stiff froth, and freeze at once.
Mary L. Slagle.
PEACH SHERBERT.
1J Ibs. sugar, 1 qt. water, juice of 1 lemon, 1 qt.
peach pulp and j ice. Freeze.
Mrs. Hugh B. Hostetter.
224 HANOVER COOK BOOK.
CURRANT SHERBERT.
1 pt. currant juice, 1J pts. water, juice of 1 lemon,
1 pt. sugar, 1 tablespoonful gelatine which has been
soaked in cold water, and dissolved in \ pt. boiling
water. Mix it with the cold water, add the sugar,
lemon and currant juice, then freeze.
Miss Forney.
LEMON SHERBERT.
Freeze 1 qt, of milk and 1 cup of sugar. When
nearly done add the juice of two lemons.
Mrs. C. H. Sebright.
LEMON SHERBERT.
Heat to boiling point 2 qts. of milk and cream,
2 tablespoonfuls of cornstarch, 1 cup of sugar, 6
lemons. Take rind of lemons and simmer wiijth pt.
of water, 3 cups of sugar. Mix all together and
freeze. Add the beaten whites of 2 eggs when partly
frozen. Mrs. J. A. Melsheimer.
LEMON ICE.
5 large lemons, the rrhd and juice, i gal. boiled
water, If Ibs. sugar, Stir well together and strain
When cool freeze. After it has started to freeze add
\ pt. of sweet cream. Mrs. Geo. H. Grove.
PINEAPPLE WATER ICE.
Add If Ibs, of sugar to ] qt. of water, boi'l rapidly
for 5 minutes, let cool. When cold add the juice of
2 lemons and 1 qt. of grated pineapple. Mix, turn
into a freezer and freeze, stirring slowly. If canned
or preserved pineapple is used, allow only 1 Ib. of
sugar. Mrs. D. D. Ehrhart.
'CHERRY MOUSSE.
To a pint of double cream, add 3 tablespoonfuls of
confectioners sugar, a cup of cherry juice, and a
HANOVER COOK BOOK. 225
drop or two of almond extract. Chill on ice, then
whip until stiff. Turn in a mold, cover securely,
and bury in a pan of ice and salt for 2 hours. Stra-
berries can also be used. A. B. C.
PEACH MOUSSE.
Soak 1 teaspoonful gelatine in cold water, dissolve
over hot water. Strain this into the sweetened
pulp of 1 doz. peaches, add the juice of half a lemon.
Whip 1 pt. of cream and chill. Stir the peach mix-
ture in a pan of ice water until it begins to thicken,
fold in the cream and pack with ice and salt.
Mrs. J. C. Carey.
ICE CREAM (VANILLA)
1 qt. cream, \ Ib. sugar. Heat \ the cream and all
the sugar in double boiler. Take off fire and strain.
Sti r in remainder of cream. Add vanilla and when
cool freeze. Mrs. C. Stahr Hamm.
Kingsport, Tenn.
ICE CREAM (CHOCOLATE)
1 qt. cream, 2 oz. chocolate, J teaspoonful cin-
namon, 1 tablespoonful vanilla, \ Ib. sugar.
Put half the quantity of cream, all the chocolate
and all the sugar into double boiler. Put on to
boil. Stii and beat until smooth. Strain. While
hot add remainier }f cream and vanilla. Cool and
freeze. Mrs. C. Stahr Hamm,
Kingsport, Term.
MINT ICE CREAM.
To 1 Ib. old fashioned mint sticks take 1 qt. of
cream. Soak mint in 1 pt. of milk over night. In
the morning pour in the cream nd freeze.
Mary jinn.
226 HANOVER COOK BOOK.
STRAWBERRY ICE CREAM.
1J qts. of cream, 2 boxes of berries, li Ibs. sugar.
Press berries through a fruit press,and add sugar
when thoroughly dissolved, add cream and freeze,
Harriet A. Hoke.
BISQUE ICE CREAM.
To 1 qt. cream take 1 cup sugar and 1 doz. maca-
roons. Take 1 pt. of the cream and heat to boiling
point. Beat sugar and 1 egg together, and add to
boiling cream. Set aside to cool, then add to rest
of cream, and add macaroons, rolled, add one wine
glass flavoring. Freeze. Mrs. G. D. Gitt.
CARAMEL ICE CREAM.
1 generous pt. milk, 1 large cup of white sugar,
% scant cup of flour. Let milk come to boiling point;
stir in this 2 eggs, sugar and flour that have been
beaten very light. Stir well until this becomes a
rich custard. Put a small cup of brown sugar into
a pan; stir all the while until it becomes liquid and
smokes. Stir this into custard, which has been
kept hot. Set away to cool. When cold add 1 qt.
very rich cream; strain well into freezer,. Flavor
with vanilla. Mrs. Duncan.
Gettysburg, Pa.
ORANGE SOUFFLE, FROZEN.
1 qt. of sweet cream, 1 pt. of orange juice, yolks
of 6 eggs, | box, of gelatine, 1 Ib. of granulated sugar,
Cover the gelatine with \ cup of cold water; let
soak 1 hr., then add \ cup of boiling water, stir
until dissolved. Mix the orange juice and sugar to-
gether until they form a syrup, beat the yolks to a
cream; whip the cream. Mix the syrup and the eggs
in a tin basin, stand the basin in a pan of very cold
water, strain the gelatine and stir it until it begins
to thicken, then lightly the whipped cream turn into
an ice cream freezer, freeze about 2 hrs., not as hard
HANOVER COOK BOOK. 227
as ice cream. This quantity will serve 10 people.
Is very excellent for the sick.
Sallie R. Winebrenner.
SALTED OR ROASTED ALMONDS.
1 Ib. of almonds, remove the skins by plunging
them into some boiling water. After mixing with a
tablespoonful of melted butter and 1 of salt, put
them into a baking pan and bake 15 min., or until
crisp, stirring often. They must be a golden brown
when done. Peanuts may be prepared in the same
manlier.
228 HANOVER COOK BOOK.
Penna German Dishes
ONION CAKE.
Take curd and mix with good rich milk to the
consifetency of cottage cheese. Fry sliced onipns
until soft in butter and add to cheese. Season with
salt; bake in pastry.
SAUERKRAUT.
Put into large earthen jar a thick layer of cut
cabbage, add | cup of salt. Repeat until jar is filled.
Put dry linen cloth over the top, add heavy weights,
let stand 2 weeks. Take off cloth ,rijnse, remove a
little brine and replace cloth and weights; let stand
again. This process requires about 6 weeks.
TO COOK. Add to l\ Ibs. of boiling pork, 1 qt.
sauerkraut. Cook 2\ to 3 hours slowly.
Cora Colehouse.
SAUERKRAUT.
Cut cabbage coarse, salt to taste, work with hands
until brine appears, then pack in jars, put heavy
press on, will be fit to use in 4 weeks. Keep salt
water on top, do not let become dry.
Miss M. V. R.
POTATO DUMPLINGS.
Boil potatoes and let cool, then grate. Take bread
crumbs and brown in butter. Remove from stove
take the potatoes and bread, and enough flour to
HA TOVER COOK BOOK. 229
make them stick together. Form into balls and roll
in flour. Heat either chicken or b eef broth, and drop
in dumplings, just let come to a boil.
Mrs. George Sunday.
PIGS IN BLANKET.
Slice or cut into dice J doz. potatoes, then boil
soft. Take as many bread crumbs as potatoes, put
crumbs into pan, witMump butter the size of walnut,
parsley, salt and pepper to taste and a few slices of
onion. Fry until brown, then add potatoes. Make
noodle dough, cut in sa x uares, and put in filling as
for dumplings. Drop these into the broth in which
potatoes have been boiled.
Mrs. George Sunday.
SCHMELTZ NOODLES.
Take 1 egg, J egg shell milk, and flour enough to
make dough. 1 cup bread crumbs, fry or brown in
butter. Boil noodles in a little salt water; when
noodles come to top remove at once to a platter, and
cover with bread crumbs. One layer crumbs and
one of noodles.
Miss Ida Sunday.
SCRAPPLE.
1 gal. broth in which pudding has been boiled,
1 Ib. pudding meat, thicken with 1 cup wheat floui?
and 3 pts. corn meal, 1 cup of buckwheat flour may
be added if desired.
Mrs. A. L. Benford.
CHESTER COUNTY SCRAPPLE.
To 1 gal. broth in which meat has been boiled,
add 7 Ibs. pudding meat, cornmeal and buckwheat
flour enough to thicken as mush. Season with salt
and pepper.
230 HANOVER COOK BOOK.
BEEF POT ROAST.
Take a lean piece of beef, cut a little fat from it
and fry in a pot a few minutes. Season the beef and
sprinkle over a little flour, put in the pot and fry
brown on all sides. Pour in hot water to half cover
the beef, cover tightly and cook until tender. Add a
little toiling water at intervals to prevent burning
Thicken the gravy and pour around the meat on
the platter.
SCHNITTS AND KNEP.
Enough for three people. 1 egg, 2 cups flour, 3
teaspoonfuls of bakijng powder; enough milk to
barely moisten. Boil ham 1 hour before serving, add
1 cup of sweet schnitts. Sweeten broth to taste.
20 mintues before serving take from flame and add
the knep, 1 spoonful at a tinie. Do not lift the lid
after adding the knep.
Cora Colehouse.
GERMAN POTATO SOUP.
Take 4 large potatoes, pare and cut into dice,
boil in 1 quart of water until soft. Take \ Ib. of fat
meat, cut into tiny pieces and fry. (If meat is very
fat, pour off part of the drippings.) Take 2 medium
sized onions, slice, and fry with the meat until soft
and brown, and pour into the potatoes. Take cup
sour cream mixed with 1 w^ll beaten egg. Pour this
mixture into the potatoes, meat and onions. Stir
well, add enough vinegar to give sour taste, add more
salt if necessary, let all come to a good boil. Serve
hot immediately after the soup is made.
E. F. H.
EXCELLENT LEAN SAUSAGE.
Use one-third good tender beef and two-thirds
pork; cut all very fine with chopper or machine;
then to each 100 Ibs. add 30 ozs. fine salt, 6 ozs. black
pepper, an ordinary handful of crushed coriander
HANOVER COOK BOOK. 231
and mix thoroughly. You will have the best sau-
sage that ever sated an epicure's appetite.
Jesse Frysinger,
Chester, Pa.
APPLE BUTTER.
Pare and quarter 2 bushels of apples and 1 peck
of quinces. Cook the latter soft in water and mash
through a colander. Boil and skim J barrel of cider
until no froth gathers. Remove part of this cider,
leaving in the kettle just enough to cook the apples
soft. When they are soft, add the mashed quinces.
As the mixture cooks pour in the rest of the cider,
a little at a time. When the butter is of the desired
thickness, add sugar to taste. Sugar thins the butter,
hence the cooking must be continued until the butter
again becomes as thick as desired. Just before re-
moiing the kettle from the fire, add cinnamon and
cloves to taste.
Mrs. Geo. D. Gitt.
BEEF ROLL, "ROLLARDIN".
Cut a round steak into pieces about 5 in. square,
cover each piece with thin slices of onion and bacon,
dust with pepper and salt. Roll and tie each piece
with string and potroast them for 2 hours.
Mrs. Charles E. Althoff.
HOT SLAW.
Cut cabbage, take lump butter the size of an egg,
put into pan with cabbage an steam until soft
Beat 1 egg, J cup vinegar together, pour over cab-
bage, salt and pepper to taste. Serve.
Mary Zinn.
CORNMEAL MUSH.
3 cups cornmeal mixed with 3 cups cold water.
Set kettle on stove until chill is removed. Now add
12 cups of boiling water, stirring all the time that it
232 HANOVER COOK BOOK.
may not become lumpy, add salt to taste. Boil for
35 minutes over a steady fire. When done pour into
molds. Slice when cold into thiin slices; fry in lard
in a pan or griddle. Mush made this way, only
boiled 1 hr., may be used for the old fashioned dish
"mush and milk." Edith Hesson.
LEMON TOAST.
Beat well the yolks of 6 eggs, and add 3 cups of
sweet milk. Cut baker's bread, not top stale, into
slices, di;p them into the milk and lay slices in a pan
with sufficient melted butter and lard to fry a nice
brown. Beat the whites of 6 eggs to a froth, adding
a large cup of white sugar, the juice of 2 lemons,
and 2 cups of boiling water. SerVe over the toast
and you will find it a very delicious dish.
Mrs. Samuel Althoff .
TANGLED JACKETS.
1 pt. of sour milk, 3 eggs, \ teaspoonful soda,
1 teaspoonful salt, 1 Ib. flour.
Mrs. C. Anthony.
FAT CAKES.
3 eggs, \ cup lard, 3 } cups sugar, 2 cups thick
milk, 1 teaspoonful soda, flour enough to stiffen.
Mrs. F. C. Zinn.
FAT CAKES.
1 Ib. sugar, } Ib. butter, 4 eggs, 1 cup sweet milk,
1 teaspoonful soda, and flour to stiffen. Drop in
hot lard. Mrs. E. P. Kuhn.
SALVATION ARMY DOUGHNUTS.
5 cups flour, 2 cups sugar, 4 tablespoonfuls lard,
\ can condensed milk, 3 tablespoonfuls baking pow-
der, 4 teaspoonfuls ground mace, \ tablespoonful
salt, 1 cup water. Mix int a stiff suft dough and
HANOVER COOK BOOK. 233
fry in deep fat. This recipe makes sixty dough-
nuts. Mrs. H. S. Ehrhart.
DOUGHNUTS.
1 cake of yeast. H cupfuls milk, scalded and
cooled. 1 tablespoonful of sugar. Dissolve yeast
and sugar in milk. Add 1J cupfuls of flour. Cover,
and put in warm place. Let rise about one hour,
then add \ cup sugar. 3 tablespoonfuls butter, 1
egg, \ teaspoonful. salt, 3 cupfuls of flour. Knead
lightly. Let rise till twice the bulk. When light
turn on floured board and roll to one- third inch
thick. Cut with small doughnut cutter. Cover
and let rise about forty-five minutes. Drop in
deep, hot fat with side uppermost which has been
next board. Mrs. E. K. Eichelberger.
PUFF BALL DOUGHNUTS.
3 eggs, 1 cup of sugar, 3 cups of milk, J teaspoonful
of salt, J teaspoonful of nutmeg, 2 teaspoonfuls of
baking powder, about 1 qt. of flour. Drop by spoon-
fuls into hot lard.
Mrs. Laura Beard.
DOUGHNUTS.
1 pt. yeast, 1 pt. milk, 1 Ib. sugar, 3 eggs, J cup
butter, and lard. Add enough flour to make stiff
enough to roll out, just so they do not stick to the
fingers. Let rise until twice quantity. Roll out,
cut and let rise again. Fry in hot lard.
Mrs. E. R. Schmuck.
DOUGHNUTS.
Boil and mash 3 or 4 large potatoes in water
enough to make 3 coffee cups of the mixture. To
this add a little salt, 1 cup of yeast, 1 cup of sugar,
| cup of lard, enough flour to make a stiff batter,
cover well, keep in warm place over night. In the
morning add 2 eggs, work into a soft dough, let
234 HANOVER COOK BOOK.
rise, cut into cakes, let rise again, bake in hot
lard. Mrs. Chas. Etzler.
SNOW BALLS.
Take 3 eggs, pinch of salt, enough flour to make
stiff dough, roll thin, cut with wheel roller in 4 in.
blocks, then cut into strips, tangle them, fry in hot
lard. M. V. R.
SNOW BALLS.
Take 2 eggs and 1 gill of sweet milk t add flour
enough to make a stiff dough, also a little salt. Roll
thin and with a notched wheel pastry cutter cut into
squares about 4 inches each way. Have ready a
pan )f hot lard, mark each square into strips J in.
wide, leaving a border around J in. deep. Pick them
up to place in lard when hot, by taking alternate
strips and lay them in sideways. They puff up into
a flaky ball, and make a very nice addition to lunch
or tea. Mrs. D. F. Stair.
CRULLERS.
One-half Ib. of sugar, 2 eggs, \ pt. of thick milk,
\ cup of cold lard, \ teaspoonful of soda, \ teaspoon-
ful cream tartar, flour to make a dough stiff enough
to roll. A little nutmeg.
Mrs. Charles J. Delone.
CRULLERS.
2 eggs, 1 cup of sugar, 1 pt. of thick milk, \ pt. of
butter and lard mixed, 1 teaspoonful of soda and
\ teaspoonful of cream of tartar dissolved in the
milk. Flavor with nutmeg and add flour sufficient to
roll. Swim in hot fat. Mrs. Wesley Myers.
FASTNACHTS.
1J cakes of Fleishman's yeast rubbed in 1 pt. of
flour, add enough warm water to make a sponge.
HANOVER COOK BOOK. 235
Let raise about 4 hours. Then boil 2 large potatoes,
mash and let cool. Add 1 Ib. white sugar, 3 eggs,
| pt. melted lard, 1 qt. sweet milk, warmed a little,
salt to taste. Stir in sponge and add enough flour
to worjc stiff. Let raise until light. Roll out and
cut and let raise again until light. Bake in boiling
fat. Mrs. Thomas Murphy.
FASTNACHTS.
To 1 cake of yeast, : 3 small potatoes, 3 pints water,
1J cups lard (scant), 2 cups sugar, flour to work stiff.
Set the batter and let raise for several hours, then
work stiff. The fastnachts may then be cut out or
the batter may be allowed to raise a second time-.
After the fastnachts are raised they should be
dropped in very hot lard and fried.
Mrs. Edw. F. Redding.
FASTNACHTS.
1 cup sugar, 1 cup yeast, 1 cup sweet milk, 2 eggs,
1 cup mashed potatoes, scant J cup lard and butter
mixed. Mix all together, let rise f hour, knead in
flour to make little stiffer than a soft dough. Let
rise untij. quantity of dough is doubled, cut out,
rise again and bake in hot lard.
Mrs. Cora Graybill.
FASTNACHTS.
3 potatoes boiled in enough water to cover. With
the potato water scald 1 pt. of flour and add the po-
tato mashed. When cool add 1 Fleischman yeast
cake, dissolved in a little luke warm water. Start
this about 5 P. M. At bedtime take a pint of flour,
into it pour 1 pt. of lukewarm milk. Stir enough
flour into the milk to make a batter that will drop
readily from the spoon. To this batter add the first
mixture and let rise over night. In the morning add
4 beaten eggs, \ cup of melted butter, or butter
and lard mixed, and 1 cup of sugar. Knead stiff
enough to roll; let rise till the dough doubles its
236 HANOVER COOK BOOK.
size. Now roll and cut out the dough and let rise
again. When light, swim in hot fat.
Mrs. T. J. O'Neill.
SCHNECKENHAUS'LN.
1 Fleischman yeast cake dissolved in \ cup of
lukewarm water. Add 1 tablespoonful of sugar,
a little salt, and flour to stiffen to a sponge. Let
rise about 1 hour. Now add 2 cups of lukewarm
milk, 4 tablespoonfuls of sugar, \ cup of melted but-
ter, (butter and lard will do) 2 eggs beaten whole,
1 qt. of sifted flour or enough to make a soft sponge.
Let rise again. Roll out, spread with a mixture of
butter-,, sugar, and cinnamon, cut into strips and roll
up from one end. Place in pans and let rise a third
time, then bake in a quick oven.
Mrs. T. J. O'Neill.
FUNNEL CAKES.
1 qt. of flour, 3 eggs and a pinch of salt, 1 scant
teaspoonful of baking powder, sweet milk enough
to make it thin enough to run through a funnel.
Swim them in hot lard.
Mrs. M. J. Bowman.
FUNNEL CAKES.
1 pt. of sweet milk, 2 eggs well beaten, yolks and
whites together, enough flour to make a thin batter
\ teaspoonful baking powder, J teaspoonful salt.
Mix in a pan thoroughly. Place enough lard in a
pan to cover the bottom. Let it get quite hot before
cooking the batter. Now put the batter through a
funnel into the hot lard, beginning at center of pan,
and turning the stream around in a gradually en-
larging circle, being careful not to toich so as to
form a solid cake. Fry a light brown and serve hot
with any tart jelly.
Mrs. W. L. Glatfelter,
Spring Grove, Pa.
HANOVER COOK BOOK. 237
PENNSYLVANIA MOLASSES CRUMB CAKE.
2 cups brown sugar, 1 cup butter and lard mixed,
3 cups flour, f cup New Orleans molasses, 1 cup hot
water, 1 teaspoonful of soda. Mix sugar, flour and
butter together, rubbing together with the hands
into crumbs. Put molasses into separate vessel, and
into it stir the soda and hot water. Put soda into
cup and dissolve with a little water, before filling
the cup to the full. Put pastry into deep pans,
pour in the molasses mixture, and sprinkle the
crumbs over the top, and bake at once in a mode-
rate oven. M. Bertha Zieber.
CRUMB PIE.
1 cup New Orleans molasses, 1 cup warm water,
1 teaspoonful soda, 3 cups flour, | cup brown sugar,
f cup butter. Rub flour, sugar and butter together
for crumbs. Dissolve soda in water, and mix with
molasses, then J of the crumbs, pour into dishes
that ha ye been lined with crust, and sprinkle the
balance of crumbs on top. This will make 3 pies.
Mrs. H. B. Baer.
SCHMIER KASE.
Set a vessel containing 1 qt. of thick milk on the
front plate of the stove. When the milk has drawn
about 1 pt. of whey, empty the contents of the
vessel into -a cheese dbth bag to drain. Remove the
curd from the bag, add 1 teaspoonful of salt, and mix
with a spoon until very smooth. Now stir in suffici-
ent sweet cream or mifk to make the cheese of the
desired consistency. Miss Angie Ruth.
ZITTERLING (SOUSE).
Scrape and wash 4 pig's feet. Cover with water
and boil until the meat falls from the bones. Pick
the meat from the bones, add 1 pt. of the liquor in
which the feet have been cooked, season with salt
and pepper, and add vinegar to taste. Pour into a
mold. Mrs. George Felty.
238 HANOVER COOK BOOK.
Candies
CREAM CHOCOLATE.
2 cups sugar, 3 cups flour, or 2J cups flour and J
cup cornstarch, 1 cup sweet milk, J Ib. butter, whites
of 5 eggs, 3 teaspoonfuls baking powder. Flavor with
vanilla. Mrs. Sol. Hoke.
CHOCOLATE CANDY.
4 cups of brown sugar, i cake chocolate, 1 cup
of hot water, scant J cup of butter. Boil until it will
harden in water; stir as little as possible, pour into
greased pans. Clarissa Reindollar.
CARAMELS.
1 cup molasses, 1 cup brown sugar, 1 cup white
sugar, 1 cup sweet milk, Itoip of butter, J cake
chocolate.
CHOCOLATE CARAMELS.
li Ibs. of brown sugar, f cup of milk, } cake of
chocolate, butter silze of hickory nut, boil until it
balls in cold water.
Mrs. H. W. Swartz.
CHOCOLATE CARAMELS.
2 cups molasses, 1 cup brown sugar, 1 cup milk,
J cake chocolate, butter sijze of egg, boil until it
hardens in water, stirring all the time.
Helen Young.
HANOVER COOK BOOK. 239
CHOCOLATE CARAMELS.
1 Ib. of brown sugar, one- third cup rich milk,
butter size of walnut, 1 tablespoonful molasses, 1
tablespoonful vinegar, \ cake chocolate. Stir while
boiling. Boil until it hardens in cold water. After
taking from the fire, add 1 tqaspoonful of vanilla,
and beat well. Sue Y. Tanger.
FUDGE.
2 cups white sugar, \ cup sweet milk, a lump of
butter sipe of walnut, J of a lOc piece of chocolate.
Boil 3 minutes, then beat on marble stone till light.
Put in buttered dish and cut in squares.
Mrs. Mary M. Wise.
FUDGE.
4 cups of white sugar, 2 cups of milk, butter size
of an egg, J cake of chocloate. Add a few drops of
vanilla. Mrs. 0. N. Anthony.
FUDGE.
2 cups brown sugar, 2 cups white sugar, 2 cups
sweet milk, butter the size of a small egg, \ cake
of chocolate or 5 tablespoonfuls cocoa. Boil until
it forms a soft ball in water, then beat on a marble
slab or large meat plate. Add the vanilla while
beating. Mrs. Arno M. Pfaff.
FUDGE.
2 cups brown sugar, 2 cups white, 1 cup sweet
milk, \ cake chocolate, a lump of butter; boil, beat
until cold. Mrs. C. Anthony.
FUDGE.
2 Ibs. of brown sugar, 1 cup of cream, a lump of
butter, | Ib. chocolate. Boil until it forms a ball in
cold water. Remove from the fire and beat until
it creams. M. Ethel Stamm.
240 HANOVER COOK BOOK.
FUDGE.
1 cup milk, 2 cups sugar, butter size of an egg or
larger, J cake chocolate. Boil until it forms in water.
Beat until stijff , then turn into buttered tins. Half
cream and milk improves it.
COLD FUDGE.
1 Ib. pulverized sugar, 1 egg, J cake chocolate,
and 1 teaspoonful vanilla. Mix with milk until
thin, then beat until stiff. Pour into buttered tins.
Esther Redding.
SULTANA FUDGE.
Melt | cupful of butter in a sauce pan; then add
2 cupfuls of granulated sugar; \ cup sweet milk;
\ cup molasses; bring to a boiling point and let boil
7 minutes. Then add 2 squares of grated unsweet-
ened chocolate, let boil 9 minutes longer. Then
remove from fire, flavor with vanilla, and add 5 cts.
worth of ground peanuts; or English walnuts, broke
in pieces, beat hard, then turn into buttered tins to
cool. Cut in squares and serve.
Mrs. C. M. Wolff.
PEANUT BUTTER FUDGE.
2 cups sugar (pulverized or granulated), 1 cup
milk, 2 heaping tablespoonfuls peanut butter.
Cook until it forms a ball in water, then take off
the fire and beat until stiff. Pour into buttered
tins and cut into cubes when cold.
Esther Redding.
PEANUT BUTTER FUDGE.
2 cups granulated sugar, J cup table molasses,
2 cup hot milk, pinch of salt. Boil three minutes
after it begins to boil, stirring all the time. Take it
off the stove and put in two tablespoonfuls of
HANOVER COOK BOOK. 241
marshmallow whip, then add two tablespoonfuls
(large) of pea nut butter, and a lunp of butter the
size of a large walnut. Beat until stiff enough to
pour into buttered pans. Leave until next day and
then score. Mrs. J. S. Moul,
PEANUT BARS.
2 cups granulated sugar, 4 tablespoonfuls good
vinegar, \ cup water, butter the size of a walnut.
Boil until the mixture drops from the spoon like wax.
Add as many peanuts as you like, pour into buttered
pans, and mark into bars. E. F. EL
PEANUT BRITTLE.
Shell and chop roasted peanuts to measure 1 pint *
Put 2 Ibs. granulated sugar into pan, and stir over
fire. It will lump, then gradually melt. When pale
coffee color, and clear, add nuts, pour quickly on
buttered sheets. Roll thin as poissble. When cold
break. Mrs, Henrietta StahL
PEANUT CANDY.
1 Ib. soft white sugar, 2 Ibs. brown sugar, 1 qt. N.
O. molasses, 3 tablespoonfuls vinegar. Boil until it
forms a soft ball in cold water. Add 25 cts. worth
of ground peanuts, and beat until creamy.
Mrs. J. C. Carey.
CREAM DATES.
Remove the stone from large dates and put in
their place the following cream: 2 Ibs. of 4X sugar,
whites of 2 eggs, add grated cocoanut or any other
desired flavor. Mrs. Bortner.
STUFFED DATES.
Select rich dark date, split one sjde and carefully
remove the stone. In its place put quarter of English
walnut, dip in granulated sugar and arrange on plate.
Mrs. Bortner.
242 HANOVER COOK BOOK.
CREAMED DATES.
Boil 2 cups granulated sugar to a soft ball. This
may be known by pouring a little of the sugar in
ice water and taking it between the fingers, if it will
form into a soft ball it is ready. Then pour the sugar
on a large platter, sprinkle over a little cold water,
let it stand tillfyou can touch the sugar with the back
of the hand, then stir it with a small wooden spoon
until it is white and firm, then work it with the hands
until it is soft and can be rolled into a ball. Remove
the pits from some nice large dates, take a little of
the sugar (fondant,) and put it in the date in place of
the pit. Another way is to put a blanched almond
in the date. Then put the foundant in a small low
sauce pan, set it in a pan of water over the fire, add
^ a teaspoonful vanilla, and 1 tablespoonful water,
stir until dissolved, begin careful not to let the fond-
ant boil, remove from fire, dip the dates in the melted
fondant, and lay them on slightly buttered tins.
In case the fondant should be too thick, add a little
water, but be careful not to add too much.
Mrs. F. M. Miller, New Oxford, Pa.
COCOANUT BARS.
2 cups sugar, \ cup milk, cream tartar the size of
a pea, boil until it forms a ball in water, add 1 cup
shredded cocoanut, beat until white, turn into but-
tered tins and mark in strips.
Mrs. E. F. H.
BUTTER SCOTCH.
1 cup of molasses, 1 cup of sugar, J cup of butter.
Boil until brittle.
Mrs. L. H. Hoffacker.
VANILLA TAFFY.
2 cups of sugar, J cup of vinegar, J cup of water,
butter the size of a small walnut. Boil without any
stirring until it becomes hard in cold water, turn
HANOVER COOK BOOK. 243
on buttered plate, add 1 teaspoonful vanilla and pull
soon as possible. Mrs. Bortner.
CREAM MINTS.
2 cups sugar, | cup water, J teaspoonful cream of
tartar. Boil until it makes a soft ball when dropped
into cold water. Pour slowly over beaten white of
1 egg. Flavor with mint. Drop on wax paper.
Mrs. Lula P. Stover.
MINT CANDY.
1 Ib. granulated sugar, \ cup sweet milk, \ oz.
butter. Put all ingredients on to boil until it will
form a soft heap in cold water. Remove from fire
and add 2 teaspoonfuls essence of peppermint. Beat
till creamy and pour in pan, (buttered) to cool, or
drop by teaspoonfuls on waxed paper. This latter
way must be done quickly or the mixture, will harden
in kettle. Mrs. W. A. Korn.
PINOCHE.
2 Ibs. brown sugar, f cup of milk or cream, J
Ib. of butter, vanilla according to taste. Boil 5
minutes till forms a soft ball in water; beat, then
add 1 cup of ground peanuts or walnuts.
Mrs. Mary M. Wise.
PINOCHE.
1 Ib. brown sugar, \ cup sweet milk, \ oz. butter
| cup walnuts or shell barks. Put sugar, milk, and
butter on to boil till a small quantity will form a
soft heap in cold water. Remove from fire and add
1 teaspoonful of vanilla and the nuts. Beat till
creamy and pour into buttered pans, cut into-
squares, when slightly cooled.
Mrs. W. A. Korn.
244 HANOVER COOK BOOK.
CANDIED ORANGE PEEL.
1 cup of sugar to the peel of 2 oranges. Cut the
peel into thin strips, and soak over night in strong
salt water. Wash it well in 5 or 6 waters to remove
the salt, and boil with sugar and J cup of water,
for about 10 miinutes, then beat until it sugars,
each piece should be separated before it hardens.
Miss Blanche Hostetter.
MARSHMALLOWS.
1 Ib. of sugar dissolved in 8 tablespoonfuls of
boiling water, \ pack of minute gelatine dissolved
in 8 tablespoonfuls of boiling water, when dissolved
pour together, and beat until stiff. Cut into squares
and roll in pulverized sugar mi^ed with cornstarch.
Add a teaspoonful of vanilla while beating.
Mrs. C. E. Bortner.
MARSHMALLOWS.
1 Ib. granulated sugar, \ pkg. gelatine, 1 teaspoon-
ful vanilla. Put sugar and gelatine in separate pans
and pour over each 8 tablespoonfuls of boiling water
Dissolve well, then pour together and beat until
stiff. Line a square pan with powdered sugar or
cornstarch, and pour into it the mixture. Let stand
until perfectly stiff, turn out and cut into squares.
Gertrude Beard.
BUTTER CREAMS.
2 cups granulated sugar, 1 cup cold water. Let
this dissolve slowly, stir with wooden spoon. When
it comes to a boil put pihch of cream of tartar in it
and don't stir again until finished. Use rag dipped
i n water to wash down sugar which forms around the
side of pan. Let it come to a soft ball when dropped
in cold water, then remove from fire. Pour out on
platter and let stand until cold, then beat with
wooden spoon until creamy. If it gets too hard to
use put a damp cloth around it then take up in
HANOVER COOK BOOK. 245
your hands and knead like bread. Work in butter
to taste. Add vanilla before cream gets too hard.
Form into small balls and let stand few minutes
before coating with chocolate. Melt chocolate in
double boiler and dip balls in one at a time, then
use 2 forks to remove, drop on oil cloth or wax
paper to harden. This fondant may be kept for
weeks by putting in stone jar and keeping damp
cloth on top.
Rebekah Gitt.
SEA FOAM.
Take 1 pound of brown sugar, \ pound of white
sugar, 1 scant cup water and the whites of 2 eggs.
Put sugar and water into a pan and let it heat up
slowly, stirring it frequently to helfc dissolve the
sugar. When the sugar is all dissolved let it come
to boiling point and boil until it strings when drop-
ped from a spoon. Then take it off the fire and let
stand until it stops bubbling. Beat into the well
beaten egg whites. Flavor with vanilla, and when
it becomes stiff drop from spoon on buttered plates
and cool. Nuts may be added before dropping.
Mabel Maxwell,
R. D. 5.
246 HANOVER COOK BOOK.
Beverages
TEA.
Put 5 teaspoonfuls tea into hot teapot, add 5 cups
foiling water, let stand 5 min. to steep, pour off
from grains and serve.
CHOCOLATE.
1 heaping tablespoonful of grated chocolate, 1 cup
of hot milk, 1 cup of boiling water, put into a stew
pan and boil 10 min., add sugar if desired.
COFFEE.
5 tablespoonfuls of coffee, J egg, mix well, add
2J cups cold water, let just boil up, then add 2J cups
hot water, let just come to a boil and take from
stove. Allow to stand 2 minutes, pour off from
grounds, and serve.
GRAPE JUICE, UNFERMENTED.
Pick the grapes from the stems, wash and place
in stew kettle. Barely cover with water. Boil till
soft enough to strain. Place in bag and drain
thoroughly. Strain 3 or 4 times to get the juice
very clear. To each qt. of juice add f of a cup
of sugar. Place in the kettle and let it come to a
boil. Let boil 4 or 5 minutes. Bottle and seal while
hot. Mrs. A. M. Heilman.
GRAPE JUICE.
10 Ibs.. of grapes, 1 Ib. of loaf sugar, 2 pts. of water.
Allow grapes to soften on slow fire, without water.
HANOVER COOK BOOK. 247
Drain through cheese cloth over night. In the morn-
ing, add water and sugar, and boil \ hour.
Mrs. H. N. Gitt.
RASPBERRY VINEGAR.
1 qt. of raspberries, 1 pt. of vinegar, Let stand
over night, then strain; to each pint add 1 Ib. of
sugar, boil a few minutes, bottle and seal.
Mrs. W. H. Sheffer.
RAISIN TEA.
1 Ib. stoned raisins, 5 qts. water. Boil to 1 gal.
and strain. M. R. Heinemann.
TAPIOCA JELLY, BEVERAGE FOR SICK.
Take of tapioca 2 spoonfuls, water 1 pt., boil
gently for an hour or until assumes a jelly like ap-
pearance, Add sugar, wine and nutmeg, with lemon
juice to suit the taste of the patient, and the nature
of the case. Mrs. G. T. Himes,
New Oxford, Pa.
FRUIT PUNCH.
2 qts. hot water, 3 lemons,, 3 oranges, 1 pineapple
or 1 can of pineapple, 1 tablespoonful of tea. Press
the juice out of the lemons and oranges and put the
rinds in a vessel with the tea, then pour the hot
water over and let stand 15 minutes, then strain
and add to the juice of the fruit which is sweetened
to taste. Cut the pineapple in small pieces. When
everything is cool add a large bottle of ginger ale.
Mrs. Charles E. Royer,
Westminster.
CIRCUS PUNCH.
1 orange, 2 lemons, \ cup of apricot juice, J cup
of prune juice, \ cup of cherry juice, (1 cup sugar,
1 cup water, for syrup) pink coloring, 2 qts. of water.
248 HANOVER COOK BOOK.
Make syrup of sugar and water, cool, add fruit
juices to make one pint. Chill. Serve with ice
and cherries. A pretty pi|nk coloring may be ob-
taijned by using a vegetable colorijng. Allow to
combine 10 minutes. Recipe makes 2i- quarts.
Mrs. T. J. Little.
IDER PUNCH.
1 qt. of sweet cider, juice of 6 leYnons, sugar to
taste, the quantity depending upon the sweetness
of the cider. Let these ingredients stand 3 or 4
hours. Then add 1 qt. of charged water and a
large piece of ice. Mrs. T. J. Little.
A SIMPLE TEA PUNCH.
Pour 2 cups of boilinfe water over 1 tablespoonful
of English breakfast tea. Let stand 5 minutes and
strain over 1 cup of sugar. When cool add one
third cup of lemon juice, two-thirds cup of orange
juice, 1 cup water, and just before serving 1 pint of
ginger ale. Mrs. T. J. Little.
MARSHMALLOW LEMONADE-
To 1 cup water add the juice of 3 lemons, and the
grated peel of J lemon, 2 tablespoonfuls of sugar.
Bottle the mixture. To serve put 4 tablespoonfuls
in each glass. Fill the glass with ice water and add
2 marshmallows cut in quarters.
Mrs. T. J. Little.
SPICED LEMONADE.
Put i|n a sauce pan 1 cup of sugar, 1J cups of
water, the rind of 1 lemon (pared off very thin),
3 whole cloves, 1 inch stick cinnamon. Cook for
5 minutes. Cool and add the juice of 3 lemons.
Dilute with water and cracked ice. Sprigs of mint
are an improvement.
Mrs. T. J. Little.
HANOVER COOK BOOK,
UIIUMAU.M N///.
Cut rhubarb into small pieces, selecting as pink
:i varii'ly :is possible. I'ul il into ;i siiure p;m vvilli
1 qt. of cold water and cook until soft. Then strain
lliroii'.'h a cheeS|e Cloth, :m<l :i<l<l OIK- Ihinl cup Or-
;III<M- juice. ' cup lemon jnirr. i '. cups of :;ii";ir : \ rii|>.
WluMi rcudy 1<> scrxc ;uld 1 pi. of -!i:ir".M| \v:ilri\
Mr\v. T. ,!. LiMlc.
CI:ANI-;KKKY SYRUP.
6 qts. of cranberries, 4 qta. of water, sugar. Cook
rr:mlnMTM's willi \v;iir|- iiuli| sol'l. Slr;iin lliroii!' 1 !
jelly h.MK. A<ld half ;is iniu-h suynr ;is juice. Moil
,) minules. skiiuiniiii 1 ; mr:i uwlule. T.olllc. Sc;il.
1 l.'iblespoonful of llu.; :i(Mrl In ;i |l;i.ss of ice \v:ilrr
makes a refreshing drink.
Mrs. T. .1. Lit
250 HANOVER COOK BOOK.
Chafing Dish Recipes
BOUILLON.
2 teaspoonfuls of beef extract, \ teaspoonful of
onion juice, 1 qt. of water, salt and white pepper,
pinch of mace. Heat the water in blazer till it
boils, add extract and seasoning. Serve in cups
with saltines.
CREAMED OYSTERS IN CHAFING DISH.
1 pt. oysters, drained, 2 tablespoonfuls butter,
1 cup rich milk, salt and pepper, 1 tablespoonful
flour. Place butter in chafing dish without hot water
pan, allow it to sizzle and brown, then add oysters.
When they have drawn a juice sprinkle in the heaping
tablespoonful flour, stirring constantly. Add milk
and stir until the cream is smooth and oysters curled
up. Be sure oysters are cooked through. Serve at
once on small squares of toast.
Aimee Wirt Winebrenner.
BELLEVUE STEW.
Melt 2 tablespoonfuls of butter, add 1 cup of
celery cut into small pieces, 1 cupful of cream, and
let cook until tender. Season and add 1 pt. oysters.
Thicken with cracker crumbs.
Mrs. H. S. Ihrhart.
PANNED OYSTERS.
Put sauce pan over a quick fire to heat, when
hissing hot throw in the oysters and shake and stir
HANOVER COOK BOOK. 251
until they boil, then add salt, pepper and a piece of
butter the size of a large walnut. Serve immediately
in a hot dish.
WHITE SAUCE.
1 tablespoonful of butter, 1 tablespoonful of flour,
1 cup of milk, J teaspoonful of salt. White pepper.
Melt the butter in blazer, add the flour and cook
until smooth, then add the milk slowly. Cook until
creamy, stirring all the time, now add the salt and
pepper. Thick white sauce is made by using 2 table-
spoonfuls flour to same quantity of .nilk and butter.
BROILED SWEETBREADS.
1 pair sweetbreads, 1 tablespoonful butter, salt
and white pepper. Parboil sweetbreads which have
previously stood 1 hr. in ice water. Cut them length-
wise, trim, sprinkle with salt and pepper, and dip in
melted butter, lay in hot blazer and ccok a delicate
brown.
CR CAM CD CHICKEN.
2 cups cold chicken cut into small pieces, 1 cup of
chicken stock, 1 cup of milk or cream, 2 tablespoon-
fuls of butter, 1 heaping tablespoonful of flour, salt
and pepper. Cook the butter and flour together in
the chafing dish. Add the stock and milk, and stir
until smooth. Put in the chicken, salt and pepper,
and cook 3 minutes longer.
CALF'S LIVER AND BACON.
The bacon and liver should be cut into thin slices
Put the bacon into the chafing dish. When the fat
is cooked draw the bacon to 1 side. After rolling in
flour and peppering put in the liver and cook until
brown and tender, turning often. Serve a slice of
bacon with each piece of liver.
DRIED BEEF.
One-half Ib. of dried beef, 2 tablespoonfuls butter,
i pt. of milk, 1 tablespoonful of flour, 1 egg. Put the
252 HANOVER COOK BOOK.
butter into the chafing dish and add the beef. Fry
until brown, then add the milk. Mix the flour with
a little cold milk, then stir it into the meat. Add 1
egg. Serve on toast.
WELS I RAREBIT.
1 Ib. of chopped American cheese, J glass of milk,
yolk of 1 egg, 1 teaspoonful of dry mustard, 1 tea-
spoonful of Worcestershire sauce, a lump of butter,
a dash of red, or 2 of black pepper, and perhaps a
few drops of tabasco. If the cheese is fresh salt the
above mixture. Into the chafing dish put a lump of
butter. After it has simmered a bit, put in the cheese.
Stir constantly, and gradually add the milk. When
the cheese and milk are well blended, stir in above
condiments, prepared as follows: To the yolk of an
egg broken into a cup, add the dry mustard and Wor-
cestershire sauce, red and black pepper, and tabas-
co. Let the mixture have 1 more heating and pour
over toast.
WELSH RAREBIT.
2 tabl^spoonfuls flour, 1 tablespoonful butter
1 cup cream, \ teaspoonful salt, \ teaspoonful mu-
tard, \ teaspoonful pepper, 1 Ib. rich cream cheese.
Melt butter in pan without browning, stir in flour
until smooth and frothy, add liquid 'slowly at first,
stirring until smooth after each addition. (Caution-
Stir the sauce thoroughly; a beginner will fail at this
point.) Season. Add the cheese finely cut or ground.
Stir continually now until the mixture becomes
smooth. Serve en toast or crackers.
E. W. Ehrhart.
LAMB CHOPS.
Small lamb chopsjbutter, salt. Rub inside of chaf-
ing dish with butter. Let the dish get very hot so
that it w^ll at once sear the chops and prevent the
escape of the juices. Turn them often while cooking.
HANOVER COOK BOOK. 253
Miscellaneous
HOW TO RESTORE MILDEWED CLOTHES.
A cure for mildew that is a remedy of an old negro
laundress is excellent for all white goods, and wil
not injure fine materials. Pour a quart of boiling
water over 2 ounces of chloride of lime, add 3
quarts of cold water, let the mixture stand until
settled, strain, and it is ready for use. The material
should be steeped in the limewater for a day or over
night, when the spots will be found to have disap-
peared.
TO REMOVE SPLINTERS.
When a splinter has been driven into the hand it
can be extracted by steam. Fill a wide-mouthed
bottle nearly full of hot water, place the injured
pa *t over the mouth of the bottle and press it slight-
ly. The action thus produced will draw the flesh
down, and in a minute or two the steam will extract
the splinter, also the inflammation.
THE WEDDING ANNIVERSARY.
Fifth year Wooden Wedding
Tenth year Tin Wedding
Fifteenth year Crystal Wedding
Twentieth year . . China Wedding
Twenty-fifth year Silver Wedding
Thirtieth year Pearl Wedding
Fortieth year Ruby Wedding
Fiftieth year Golden Wedding
Seventy-fifth year Diamond Wedding
254 HANOVER COOK BOOK.
FOR HOARSENESS.
Bake a lemon or a sour orange 20 minutes in a
moderate oven. Open at one end and take out the
inside, sweeten pulp with sugar or molasses.
TO MAKE HARD WATER SOFT.
Stir into 50 gallons of water J pint freshly slacked
lime, or \ Ib. borax. Mr. H. Frysinger.
Chester, Pa.
TO CLEAN BOTTLES.
Put them into a kettle of cold water with some
wood ashes and boil, then rinse in clean soft water.
TO KILL MOTHS IN CARPETS.
Wring a coarse cloth out of clean water, spread it
smoothly on the part of the carpet where moths
are suspected to be, and iron it with a hot iron. The
steam will destroy the moths and eggs.
TO CURE A STING OF BEE OR WASP.
Bind on common baking soda dampened with
water, or mix common earth with water to the con-
sistency of mud.
TO TAKE CINDERS FROM EYE.
Place one or two grains of flax seed in the eye.
DURABLE BLACK INK.
1 drachm bi^hlorOmate potassium, 1 drachm
prussiate potassium, 1 oz. extract logwood, 4 pts
lukewarm rainwater. When the ingredients are
thoroughly dissolved, the ink is ready for use. If it
gets too thick add more water.
Mr. H. Frysinger,
Chester, Pa.
HANOVER COOK BOOK. 255
HOUSEHOLD HINTS.
To remove fruit stains pour boiling water over
them before washing.
To clean porcelain tubs, etc., use a little gasoline
on a flannel cloth.
Coal oil on a soft flannel cloth will brighten nickle
and tin; will keep basin and bathtub free of water
marks and will remove finger marks from woodwork.
A tablespoonful of coal oil in 1 quart of warm water
will remove fly specks from brass fixtures.
FOR DYSPEPSIA.
One-half oz. pulv. rhubarb, J oz. calumba root,
\ oz. camomile flower, \ oz. gentian root, 2 scruples
salt of tartar, 2 scruples cardamon seeds. Mix in
pure brandy, let stand 7 days before using. Dose
1 teaspoonful 3 times a day before eating.
Mrs. Catharine A. Brough.
BLOOD MEDICINE.
5c worth sarsaparilla bark, 5c worth of sweet wood,
5c worth yellow dock; add 1 quart of water and boil
down to a pint, using an agate or stone vessel (well
covered). Dose for an adult, one teaspoonful 4
times a day, one before each meal and one on re-
tiring at night. Mrs. Nevin Fry.
TO RID THE KITCHEN OF FLIES.
Pour on a red h >t shovel a few drops of carbolic
acid, having previously closed all windows and doors.
TO PRESERVE BROOMS.
Dip brooms in boiling hot water occasionally
to make them tough.
ADDITIONAL MISCELLANEOUS HINTS.
Granite ware should not be left to dry over a
hot fire, as the heat in expanding, may cause the
outside to scale.
256 HANOVER COOK BOOK.
A small dish of charcoal placed in your meat
larder will keep the articles sweet and whole-
some.
Charcoal is a splendid disinfectant.
Cotton crepe cut into 1 yard lengths makes
serviceable dish towls. They do not lint and give
a fine polish to glass ware.
Before cleaning fish, dip them in hot water, and
the scales will be very easily removed.
For applying tonic to the scalp, fill a small oil
can with the tonic, part the hair in strands and
apply the tonic directly to the scalp.
To clean steel on oven doors, rub briskly while
the steel is warm with a soft cloth dipped in vinegar.
To clean a rusty gas oven, saturate a woolen
cloth with linseed oil, and rub over the entire oven
till the rust disappears. Then rub with a clean
dry cloth. Wash the burners and racks in hot
washing soda, and suds; turn on the oven burners
and dry out the range well before turning them off.
Do this once a month and the range will last longer
and bake better.
Shoe leather stains on white stockings may be
removed by applying oxolic acid, diluted with water,
in the proportion of half an ounce of acid to a pint
of water. Rinse and repeat until the stain is gone.
Wash afterwards, very thoroughly.
In purchasing canned goods examine the cans
carefully, and if the sides bulge outside, reject
them, as this denotes the presence of gas which
renders the contents unfit for food.
To make silk stockings wear longer, darn the
heel and toes before wearing. The darning will
wear off first, and then can be pulled out and re-
darned.
To prevent custard from curdling, put the cus-
tard cups into a pan half filled with cold water,
instead of hot. The custard will heat more gradually
and it will be firm without a drop of whey.
HANOVER COOK BOOK. 257
TO REMOVE STAINS.
INK. While an ink stain is fresh take warm
milk and saturate the stain; let stand a few hours,
then apply more fresh milk; rub it well and it will
soon disappear. If the ink has become dry, use salt
and vinegar.
m To take out grass stains, wash in alcohol and
rinse in clear water, if possible, while the stain is
fresh. Or use ammonia and water.
To remove tobacco stains from copper or brass
ash-trays, apply a little denatured alcohol with a
brush.
Coffee, tea, fruit. Pour boiling water through
the stained portion of the cloth which is held tight-
ly over a bowl. Javelle water may be used later if
the stain is persistent.
Chocolate. Apply paste of borax and cold
water. Let this remain for a short time. Rinse off
and apply boiling water as outlined for tea stains.
Grease. Wash article in soap and moderately
hot water. Javelle water may be used if stains are
persistent.
Candle Wax. Put a sheet of white blotting
paper under the stain and one over. Apply a hot
iron. If color remains soak in denatured alcohol
for a few minutes.
Grass Stain. Wash stain in kerosene.
Iodine. Rub stain with starch before washing.
Iron Rust. Apply table salt and lemon juice to
stain. Hold over steam.
Mildew. Wash stain in cold water or, if very
bad, in Javelle water.
258 HANOVER COOK BOOK.
Wagon Grease, Machine Grease, Tar. Apply
lard to stain. Wash in soap and moderately hot
water.
JAVELLE WATER.
Put 1 Ib. washing soda in an enameled or agate
pan, add 1 qt. boiling water. In a similar utensil
put J Ib. of chloride of line, add 2 qts. cold water.
Stir. Let stand over night. Pour clear liquid into
the soda solution. Bottle. Store in a dark place.
Use solution with equal amount of hot water.
Javelle water may be used on white or unbleached
cottons or linens but MUST NOT be used on col-
ored cottons or linens or any piece of silk or woolen.
ANTIDOTES FOR POISON.
For poisons which cause an instantaneous sensa-
tion of burning in the throat or stomach, drink a
teacupful of sweet oil, or lard or grease of any kind,
and afterward, if vomiting occurs, about the same
quantity of magnesia water or soap-suds.
For poisons which are gradual or cause drowsiness,
take an emetic first, that is, a teacupful warm water,
into which has been stirred a large teaspoonful each
of salt and ground mustard, every five minutes.
After one or two effective vomits, drink a cup or
two of strong coffee.
For arsenic, creosote, verdigris, corrosive subli-
mate, etc., swallow a couple of raw eggs, or at least
he whites of them. Mr. H. Frysinger,
Chester, Pa.
TREATMENT FOR RUSTY GAS OVEN.
Take all removable parts out, saturate a woolen
cloth with linseed oil, and rub over the entire oven
until all rust disappears. Then give a final rubbing.
Do the same with the out side of the range, going
over every thing but the burners; wash the burners,
which are removable, and the racks in hot washing
soda and suds; turn on the oven burners and dry
HANOVER COOK BOOK. 259
out the range well before turning them off. All
traces of oil will be gone and you will be astonished
at the change. Do this once a month and your
range will last longer and bake better. A new gas
stove may be kept clean by rubbing it inside and out
every other week with a cloth dipped in kerosene.
CEMENT.
9 oz. rosin, 1 oz. shellac, \ oz. beeswax; melt
altogether. Mrs. C. Anthony.
TOOTH WASH.
1 oz. arrow root, 1 oz. Puruvian bark.
Mrs. Catharine Brough.
TO LOOSEN A COUGH.
3 tablespoonfuls of flax seed boiled well in 1 quart
of water, and strained, then add the juice of 3 lemons,
1 pound of loaf sugar. Dose, 1 tablespoonfu 3
times a day. Mrs. Nevin Frey.
HOP COUGH SYRUP.
3 cups boiling water, 1 handful of hops, 1 handful
chestnut leaves; boil it down to 1J cups, then add
1J cups brown sugar and boil it to a syrup.
Mrs. A. R. Brodbeck.
COUGH SYRUP.
1 quart of water, \ handful horehound, boil down
to pint, strain, add 1J cups brown sugar, boiling to
a syrup, then add 2 tablespoonfuls glycerine and
essence of peppermint. Dose for adult, 1 teaspoonf ul
5 or 6 times a day.
N. A. Grbroecht.
A
260 HANOVER COOK BOOK.
COUGH SYRUP.
1 cup brown sugar, 1 cup vinegar, 1 cup grated
horse-radish. Take 1 teaspoonful before each meal
and before going to bed. Keep air tight.
Mrs. L. B. Sprenkle.
COUGH SYRUP.
Double handful horehound, double handful wild
cherry bark, put in 1 gallon water, boil down \ and
strain. Then add } Ib. rock candy, 1 Ib. white
sugar, 1 piece of best licorice, 1 pint best baking
molasses. Boil all together till like syrup. Boil in
stone or earthen ware. If patient is nervous, add
a little boneset.
Mrs. Catharine A. Brough.
HANOVER COOK BOOK. 261
CARE OF THE BABY AND COOKERY FO R
THE SICK.
FIRST AIDS.
Earache. First, drop warmed sweet oil into
the ear. Test your own ear first to insure its not
being too hot.
Second, rest the affected side on a hot water bag.
Colic. An attack of colic is best relieved, by
giving sips or teaspoonful doses of quite hot water.
A soda mint tablet dissolved in one ounce hot
water, and given in teaspoonful doses every five
minutes will relieve many cases. Discontinue food
temporarily and give water only.
Convulsions. While awaiting the doctor, place
the baby in a warm bath, and rub the body vigor-
ously while in the bath. If mustard is at hand, add
two teaspoonfuls to the water. Give the baby an
enema as soon as possible, and as soon as he can
swallow give two teaspoonfuls of castor oil. For a
few days a greatly reduced diet should be given.
Buttons, etc. , swallowed by children are rarely
of great harm. Do not give a laxative, but feed the
child on oatmeal, potato, cornmeal, mush, sub-
stances which will coat the object swallowed, so
that it cannot perforate the walls of the intestines.
Hiccoughs. Can be cured by taking a moutliful
of water, pressing inwartl the tragus (the little
protection in front of the ear) and then swallowing
the water. This has never been known to, fail.
Prickly heat. Give sponge "heaths of biqar-
bonate of soda, (common cooking soda) one table-
ronful to two quarts of water. Do not rub if
skin is dry. With a powder composed of equal
parts of starch and oxide of zinc obtained at the
262 HANOVER COOK BOOK.
drug store, dust the skin thoroughly several times
a day.
Croup. Call a doctor at once, but while wait-
ing for him, give the child a teaspoonful of syrup
of Ipecac; and if vomiting does not occur, repeat
the dose in fifteen minutes.
DONT'S
Do not give the baby a pacifier.
Do not give soothing syrups or paregoric.
Do not give patent cough medicines.
Do not allow flys to rest on a feeding bottle.
Do not neglect the cleaning of bottle and nipple.
Do not feed baby at irregular intervals.
Do not fail to protect baby from flies and mos-
quitoes. Mosquito netting is quite inexpensive.
Do not kiss the baby or allow others to dp so.
Children with poor appetites should not be
allowed to eat between meals, nor should they be
given sweets.
Never prepare the baby's food before thoroughly
cleansing the hands.
Babies, like plants, cannot thrive without air
and sunshine.
COOKERY FOR THE SICK.
Kinds of invalid diet. In the feeding of in-
valids there are four grades of diet recognized,
besides the so-called special or restricted diets
which are required in dealing ^ with such diseases as
diabetes, various forms of digestive diseases, and
others in which the diet is the most important fea-
ture of the treatment.
1. Fluid or liquid diet.
2. Semi-solid diet.
3. Light diet.
4. Regular or "full" diet.
Fluid diet. For patients on fluid or liquid diets,-
such foods as the following, are included: beef -tea,
beef-juice, chicken broth, mutton broth, gelatine
ice cream, and water ices, barley water, cocoa, al-
HANOVER COOK BOOK. 263
bumen water, certain forms of strained gruel,
buttermilk, and milk served in its natural state, or
in its almost numberless combinations that vary
the flavor.
Semi-solid Diet. For patients on semi-solid
diet, such foods are suitable as oatmeal gruel, or
well cooked cereals, custards, egg nogs, blanc mange,
rice, tapioca, sago, prune or apple whips, milk-
toast, soft-boiled eggs and bread and milk these
in addition to the foods mentioned in the liquid
diet list.
Light Diet. For patients on light diet such
additions are made as bread, crackers, toasts,
some fruits, certain kinds of fish such as oysters,
clams, and the white-fleshed fishes, poultry, and
game, all meals being served in small quantities.
Regular diet may include any of the above ar-
ticles with beef, mutton and other meats added,
certain vegetables, and all fruits.
Always prepare food for the sick in the neatest
and most careful manner. In sickness the senses
are unusually acute, and far more susceptible ta
carelessness, negligence, and mistakes in the pre-
paration and serving of food than when in health.
Corn Meal Gruel. Mix 1 tablespoonful corn
meal, J teaspoonful salt, and 2 tablespoonfuls cold
water. Add 1 pint boiling water, simmer slowly
1 hour. In serving bowl put 2 tablespoonfuls
cream, 1 lump sugar, strain in gruel, stir for a mo-
ment and serve.
Flour and arrowroot gruel is made in the same
way, but cooked only 10 minutes.
Farina gruel ife made with milk and cooked 1
hour in a double boiler.
Boil oatmeal gruel 1 hour and strain.
Barley Water. Wash 2 tablespoonfuls pearl
barley, scald with boiling water, boil 5 minutes,
Strain. Add 2 quarts cold water, simmer till re-
duced \. Strain, add lemon juice to taste. Good
in fevers.
Beef Tea. Chop very fine 1 pound lean beef
round. Cover with | pint cold water. Stand
in cold place 1 hour. Set over hot water, stir till
264 HANOVER COOK BOOK.
liquid BEGINS to turn color. Strain, add pinch
salt. To reheat, set cup in pan of hot water.
Sunshine Orange. Soak an orange in hot water
for half an hour or so, until it is heated to the core.
The skin will loosen and come off like a glove, and
the pulp will be sweet with the sweetness that comes,
not from the sugar, but from the sun.
HANOVER COOK BOOK. 265
Fireless Cooker
REMARKS.
I. Any food that can be cooked in water or by
steam can be cooked to perfection in the Fireless
Cooker.
II. The best results are accomplished when the
kettles are full of boiling hot food, and tightly cov-
ered.
III. If a small amount of food is to be cooked,
it may be put into a small utensil, which can be
placed inside the kettle and surrounded with water.
Place it on the stove and allow to boil a moment
before placing in cooker.
IV. Or the food may be placed in the kettle and
taken from the cooker and reheated at least once
during the cooking.
V. In cooking meat such as pot roasts or a
ham, it is necessary that it be allowed to boil on the
stove until the centre of the meat is heated to the
boiling point.
VI. It does not injure vegetables or meats to be
left in cooker longer than time given.
VII. A brick of ice cream may be placed in the
cooker 'arid it will remain firm for hoursi
VIII. Always place the cover on the kettle while
the food is boiling, and a few moments before the
kettle is placed in the cooker, tighten- the clamps so
that the air space over the food may be filled With
steam.
IX. Place the kettle in cooker immediately after
it is taken from stove.
266 HANOVER COOK BOOK.
TABLE FOR BOILING CEREALS.
Scotch Oatmeal 1 rounded teaspoonful salt to
1 cup cereal, 4 cups water to 1 cup of cereal, boil
20 minutes before putting in cereal, leave in cooker
3 to 6 hours or all night; Rolled Oats 1 rounded
teaspoonful salt to 1 cup of cereal, If cups of water
to 1 cup of cereal, boil 5 minutes before putting in
cooker, leave in cooker 2 to 4 hours or all night;
Rice 1 rounded teaspoonful salt to 1 cup of cereal,
2J cups of water to 1 cup of cereal, boil 10 minutes
before putting in cooker, leave in cooker 2 to 4 hours
or all night; Cornmeal 1 rounded teaspoonful salt
to 1 cup of cereal, 4 cups of water to 1 cup of cereal,
boil 10 minutes before putting in cooker, leave in
cooker 3 to 6 hours or all night; Hominy 1 rounded
teaspoonful of salt to 1 cup of cereal, 4 cups of water
to 1 cup of cereal, boil 10 minutes before putting in
cooker, leave in cooker 6 to 10 hours or all night;
Wheaten Grits 1 rounded teaspoonful of salt to 1
cup of cereal, 3 cups of water to 1 cup of cereal,
boil 10 minutes before putting in cooker, leave in
cooker 2 to 4 hours or all night; Farina 1 rounded
teaspoonful of salt to 1 cup of cereal, 3J cups of water
to 1 cup of cereal, boil 10 minutes before putting in
cooker, leave in cooker 2 to 4 hours or all night.
TABLE FOR BOILING VEGETABLES.
Cover potatoes with boiling water, 1 round table-
spoonful salt, boil 10 minutes and leave in cooker
2 hours or longer; Asparagus (tied in bundles)-
Cover with boiling water, teaspoonful salt, boil
5 minutes and leave in cooker 2 hours or longer;
Cauliflower cover with boiling water, 1 teaspoonful
salt, boil 10 minutes and leave in cooker 2 hours or
longer; Corn Cover with boiling water, 1 table-
spoonful salt, boil 5 minutes and leave in cooker
2 hours or longer; Carrots Cover with boiling
water, 1 teaspoonful salt, boil 10 minutes and leave
in cooker 1? hours or longer; Beets Cover with
boiling water, 1 teaspoonful salt, boil 10 minutes
and leave in cooker 2 hours or longer; Cabbage
HANOVER COOK BOOK. 267
Cover with boiling water, 1 teaspoonful salt, boil
10 minutes and leave in cooker 3 hours or longer;
Turnips Cover with boiling water, 1 teaspoonful
salt, boil 10 minutes and leave in cooker 2 hours
or longer; Parsnips Cover with boiling water, 1
teaspoonful salt, boil 10 minutes and leave in cooker
2 hours or longer; Sweet potatoes Cover with
boiling water, 1 tablespoonful salt, boil 10 minutes
and leave in cooker 3 hours or longer; Spinach-
Cover with boiling water, 1 teaspoonful salt, boil
5 minutes and leave in cooker 1 hour or longer;
Macaroni 2 qts. of boiling water to J lb., 1 table-
spoonful salt, boil 10 minutes and leave in cooker
2 hours or longer; Onions Cover with boiling water,
1 tablespoonful salt, boil 5 minutes and leave in
cooker 3 to 4 hours.
TABLE FOR BOILING MEATS.
Corned Beef Cover with cold water, boil 20 min-
utes and leave in cooker 6 hours or longer; Ham
Cover with cold water, boil 20 minutes and leave
in cooker 6 hours or longer; Tongue Cover with
cold water, boil 20 minutes and leave in cooker 6
hours or longer; Leg Mutton Cover with boliing
water, boil 20 minutes and leave in cooker 3 J hours or
longer; Fresh Beef Cover with boiling water, boil
20 minutes and leave in cooker 3| hours or longer;
Chicken Cover with boiling water, boil 20 minutes-
and leave in cooker 2 hours or longer.
BROWN SOUP STOCK.
4 Ibs. soup meat and bone, 1 onion, 1 tablespoonful
salt, J teaspoonful pepper, 2| qts. water, 1 carrot,
J bay leaf, 1 turnip, 1 stalk celery. Wipe meat and
cut into inch cubes. Brown about one-third of meat
in frying pan with a little of the suet and onion.
Place bone and remaining meat in kettle, add 2 qts.
cold water and allow to stand 1 hr. Add 2 cups of
water to meat in frying pan, allow to boil a minute
and add to kett.le Add seasoning and diced carrots
268 HANOVER COOK BOOK.
and turnips. Bring to boiling point and allow to
simmer 10 min., place in cooker 8 hrs., cool and skim
fat from top before using.
VEGETABLE SOUP.
2 cups brown soup stock, 2 cups tomato juice, 1
cup carrots, 1 cup turnips, 1 cup diced potatoes,
1 onion, f cup celery, 1 cup peas, seasoning. To the
soup stock and tomato juice add the carrots, turnips,
onions and celery which have been cut into small
pieces. Boil s owly for 10 minutes and then place in
cooker 4 hrs. and add diced potatoes, peas and sea-
soning. Boil 5 minutes and return to cooker for
an hour longer.
BOILED WHITE FISH.
Clean and bone fish and sew in cheesecloth bag,
leaving room for fish to swell. Place fish in kettle
with back down, cover with boiling water salted;
allowing 1 tablespoonful of salt and vinegar or lemon
juice to each quart of water. Boil 5 minutes. Place
in cooker for 1 hour. If fish weighs over 2 Ibs. boil
10 minutes. The skin may be easily peeled from a
boiled fish. Serve with tomato sauce.
CHICKEN STEW.
Clean chicken and cut into small pieces. Place in
kettle and cover with water. Allow to boil slowly
for 30 minutes; season with salt and pepper, and
place in cooker for 6 hours. Remove from cooker and
add thickening. Serve on toast, or the stew may
again be brought to the boiling point and dumplings
added, and the kettle replaced in the cooker 30 min.
CAULIFLOWER.
Remove outside leaves from cauliflower and place
in cold water, allow to remain \ hour. Place in ket-
tle and cover with boiling water, add 1 teaspoonful
of salt and boil slowly 5 minutes, place in cooker for
2 hours. Drain and serve with white sauce.
HANOVER COOK BOOK. 269
BOILED POTATOES.
Wash and pare potatoes. Cut into pieces of uni-
form size, cover with boiling salted water, and boil
5 minutes. Place in cooker for 1 hour to 2 hours
depending on size of pieces and amount in kettle
drain, wash, add salt, pepper, milk and butter.
Beat until smooth.
BOILED RICE
1 cup rice, 5 cups water, 2 teaspoonfuls salt. Clean
and wash rice, then stir into boiling salted water,
and allow to boil 5 minutes. Place kettle in cooker
and allow to remain 3 hours. It may be left over
night without over cooking.
DRIED PEACHES.
Wash peaches in co d water. Drain and cover
with tresh water, allow to soak over night, boil
slowly for 10 minutes in water in which they were
soaked. Add sugar to taste and place in cooker for
4 hours. Serve cold.
STEAMED GRAHAM BREAD.
1 qt. graham flour, 1 teaspoonful salt, 1 level tea-
spoonful soda, J cup molasses, sour milk. Sift salt
and soda with flour, mix thoroughly, add molasses
and sour milk enough to make a stiff batter. Beat
well and fill well-buttered mold or cans not more
than one-half or two-thirds full. Place in kettle
of boiling water, allowing water to come almost to
the top of molds. Boil 10 minutes if molds are
smal and 15 minutes if large. Remove kettle to
cooker without jarring. Leave in cooker 3 hours.
Remove bread from molds, brush with melted butter
and place in hot oven until brown.
FIG PUDDING.
1 cup sugar, \ cup butter, \ cup water, two and
one-third cups flour, \ cup figs, chopped fine, 1 level
270 HANOVER COOK BOOK.
teaspoonful baking powder, whites of 4 eggs. Cream
butter, add sugar gradually, sift baking powder
with flour, and add milk and flour alternately, add
figs and fold in whites of eggs. Pour mixture into
buttered molds, place molds in kettle and add
boiling water until it comes to top of molds. Boil
15 minutes and place in cooker 2 hours. Serve with
hard sauce.
TO CAN STRAWBERRIES.
Crush 1 of the berries selected for canning and put
them into a preserving kettle with 1 pt. of sugar and
1 cup of water for each qt. of fruit, let it come grad-
ually to boiling point, then remove skum and strain.
Fill glass jars with the remaining berries and set in
kettle of cooker with a little hot water in bottom.
Fill cans of fruit with the strained syrup and screw
on tops loosely, after cans are filled, add hot water
to the kettle until it comes nearly to the top of cans,
put m the coyer and boil 20 minutes, pack in the
cooker and let it remain there until cold, then remove
the cans, tighten the caps and keep in a cool, dry,
dark closet.
ROASTING AND BAKING.
Cookers provided with radiators for baking and
roasting have proven most satisfactory. The food is
made in the usual way, and baked or roasted as if in
the old-fashioned stove oven. With this difference
the food will not burn.
HANOVER COOK BOOK. 271
SHREDDED CODFISH BALLS.
Mix with one cup hot mashed potatoes (unseason-
ed) J cup BEARDSLEY'S SHREDDED COD-
FISH, just as it comes in the box; or if too salt satu-
rate in cold water (do not soak) and squeeze dry.
Add to this one small egg and a speck of pepper,
beating all till light and creamy. Shape, roll in dry
bread crumbs, dip in beaten egg, which has one
tablespoonful of milk added to it, then in crumbs
again. Place in frying basket, fry in deep, hot fat,
just below the smoking point, till a rich brown.
Drain on brown paper. Garnish with parsley.
SHREDDED CODFISH ON THE HALF SHELL.
Bake six smooth, clean, potatoes of equal size.
Cut in halves, lengthwise and without breaking the
skin. Scoop out the potato into a hot bowl. Mash
and add one cup BEARDSLEY'S SHREDDED
CODFISH wrung out of hot water, two tablespopn-
fuls of butter, one-quarter cup of hot cream or milk.
Salt and cayenne pepper to taste. Cut fine four
hard-boiled eggs and add to the potatoes. Fill the
shells with this mixture, heaping them up a little
above the edge. Grate cheese over the top and add
a little more pepper. Bake until hot and brown and
serve very hot. You can brush the tops with white
of egg before you grate the cheese if you wish them
to look extra well. E. 0. E., Pa.
SHREDDED CODFISH WITH MACARONI.
Boil one-third package of macaroni for twenty
minutes, drain, put into a pudding dish, dusting a
third of a box BEARDSLEY'S SHREDDED
CODFISH through it; add enough milk to almost
cover it, dust cracker crumbs over top; beat two
eggs very light, add half cup milk, pour over all
and bake half an hour. Serve hot.
272 HANOVER COOK BOOK.
SHREDDED CODFISH SOUFFLE.
Put one cupful of stale bread crumbs and a half
cup of milk over the fire and stir constantly until
boiling hot. Take from the fire, add the yolks of
two eggs, one-quarter teaspoonful salt the same of
pepper. Now stir into this one cupful of BEARD-
SLEY'S SHREDDED CODFISH. When well
mixed, stir in carefully the whites of two eggs,
beaten to a stiff froth, put quickly into a baking
dish, bake in a quick oven five minutes or until
golden brown. Serve at once. The souffle is very
conveniently served when baked in individual
dishes. China or paper cases may be used.
HANOVER COOK BOOK.
273
Index
Almonds, Salted or raosted. . 227
Apples
Brown Betty 143
Baked 63, 140
Butter 231
Custard pie 163
Float 140
Fritters 63
Rice 133
Sauce cake 172
Stuffed with nuts 140
Tapioca . '. 133
Waldorf salad 90
Winter salad 90
Ash bolton puddling 142
Asparagus salad 87
Asparagus Soup 13
Asparagus Vmegarette 87
Baby, Care of 261
Bacon, Southern style 49
Bean soup 9
Beans
Baked 72
Boston baked 72
Escalloped with corn 71
Lima 71
To can 216
Beef
Brownies 52
Cannelon 51
Dried 251
Loaf 55
Patties 54
Pot roast 55, 230
Roll 54
Roll rollardm 231
Beefsteak, Baked 51, 52
Beefstead, French bajced. ... 52
Beet salad 87
Beets, Boiled with white
sauce 73
Beets, With dressing 72
Beverages 246-249
Chocolate 246
Cider punch 248
Circus punch 247
Coffee 246
Cranberry syrup 249
Fruit punch 237
Grape juice 246
Marshmallow lemonade. . 248
Raisin tea. . 247
Raspberry vinegar 247
Rhubarb fizz 249
Spiced lemonade 248
Tapioca jelly (for sick). . . 247
Tea 246
Tea punch 248
Biscuits
Butter 117
Cream . -. 117
Drop .'. .. 117
Maple 118
Maryland 118
Soda 118
Biscuits, See also Cinnamon
cake, Coffee cake, Muffins,
Pop overs, Rolls, Sally
Lunn, Scones, Tea cake,
Waffles.
Bisque ice cream 226
Boston baked beans 72
Boston brown bread 109
Bread 107
Baking, Time for. 107
Boston brown 109
Bran 110
Brown 109
Corn, See Corn meal bread
Graham 107,110
How to bake 107
How to cut hot 107
Light cinnamon 115
Nut HO
Raisin 108
Rye 109
Sweet potato 108
White 108
Bread, See also Biscuit , Cin-
namon cake, Coffee cake,
Rolls, Scones, Sally Lunn.
Bread cake 135
Brown Betty 143
Buns, See Rolls.
Butter, How to cut 107
Cabbage
Creamed 73
Hot slaw 231
Pickle 98
Salad 85, 86
Sauerkraut 228
Stuffed 73
With boiled dressing 86
274
HANOVER COOK BOOK.
Cake ' 170-201
Almond 172
Ambrosia 193
Angel 186, 187
Anonymous 192
Apple sauce 172
Baking, Time for. 170
Barker 193
Blitz Torte 194
Bread .135
Bride 193
Buckeye loaf 193
Caramel 194
Chocolate 172, 173, 174
Cinnamon 114, 120, 121
Chocolate 172, 173, 174
Cinnanion 114, 120, 121
Citron 195
Cocoa 174
Cocoanut 175, 176
Coffee 175
Coffee fruit 175
Coffee, Moravian 114
Cream 195
Cream chocolate 173, 174
Cream sponge 174
Currant 196
Delicate 194
Delicfous 196
Devil 176-178
Dover 196
Dundee 196
Feather 197
Federal .197
Fig .197
Float 198
Fruit 179, 180, 181
Garfield 193
Ginger, See Ginger bread
and cakes.
Gold 181, 182
Hickory nut 182, 183
Hot milk 193
Howard loaf 198
Ice Cream 183
Irish pound 187
Jellt roll 198
Johnnie s birthday 198
Kaiser 198
Lady 199
Lady Baltimore 184
Lake George 199
Layer 178,
182, 184, 185, 192, 194, 199
Lemon 185
Log cabin 199
Log cabin 199
Maraschino cherry 195
Marble 185, 186
Marshmallow 184
Midnight 178
Mock lady 199
Moravian coffee 114
Mountain ash 191
Neapolitan 200
Nine minute 200
No egg 200
Nothing 200
One egg 192, 200
Orange 187
Pound 188
Prune 197
Queen 201
Raisin 181
Rose 201
Scripture 201
Shellbark and raisin 183
Spice 171
Sponge 189
Sponge, Boiled 190
Sponge, Cold water 189
Sponge, Cream 174
Sponge, Hot milk 190
Sunshine 188
Taylor 201
Tea 121, 201
Tilden 201
Variety 192
Walnut loaf 182
Wellesley 195
Whipped cream 184
White 190
White fruit 181
White mountain 191
Yellow 192
Cake, See also Shortcake
Cakes, Small 202
Almond crackers 209
Bachellor buttons 206
Bride 208
Butter 208
Caraway jumbles 203
Chocolate 208
Cocoanut cakes 204
Cookies 204
Crackers 204
Jumbles 203
Squares 204
Crackers with nuts 207
Cup 196
Drop 205,206
Drop cugar cookies 206
Emma . r 209
French crackers 202
HANOVER COOK BOOK
275
Ginger, See Ginger bread
and cakes
Graham crackers 207
Gramdna s molasses 211
Hermits 208
Jumbles 203
Kisses 204, 205
Ladies' fingers 208
Lemon crackers ,. . . 209
Marxhmallow and butter
thins 207
Molasses 211
Nut 207, 208
Oat flake macaroons 210
Oatmeal crackers 209
Peach kernel 207
Pepper nuts 208
Rolled oats cookies 210
Rolled oats wafers 210
Sand tarts 202
Sugar cakes 205, 206
Cookies 206
Wafers 209
Walnut kisses 204
Candle wax, To remove 257
Candy 238-245
Butter creams 244
Butter scotch 242
Candied orange peel 244
Caramels 238, 239
Chocolate 238
Cocoanut bars 242
Cold fudge 240
Cream chocolate 238
Cream mints 243
Creamed dates 241, 242
Fudge 239
Marshmallows . . . 244
Mint 243
Peanut 241
Bars 241
Brittle 241
Butter fudge 240
Pinoche 243
Sea foam 245
Stuffed dates 241
Sultana fudge 240
Vanilla taffy 242
Canning fruits 216
Pineapple 217
Rhubarb 217
Small fruits 216
Canning vegetables
Beans 216
Corn 217
Carrots 77
Catsup, See Pickles
Cauliflower, Baked 76
With tomato sauce 77
Chafing dish recipes 250-252
Charlotte Russe 152
Cheese
And nut salad 92
Au gratin 78
Balls 79
Blushing bunny 79
Custard 164
Dream cakes 77
Fondu 78
Macaroni 78, 79
Pudding 80
Sandwiches 123
Souffle 79
Schmier kase 237
Straws 131
Toast 78
Welsh rarebit 252
Chestnut salad
Chestnuts, Stewed 80
Chicken
Corn pie 41
Corn soup 15
Creamed 251
Croquettes 44, 45
Filling 39
Filling for patties 44
Fried 46
Fried Maryland 46
Fried Brown fricassee 46
How to clean and truss. . . 38
How to roast 38
Jellied 39, 40
Patties, with oysters 32
Pie 41
Pot pie 40
Pressed 39
Salad 83
Chili Con Garni 51
Chili sauce, See Pickles
Chocolate
Bavarian cream 153
Cake, See Cake
Candy, See Candy
Custard 150-151
Hot 246
Ice cream 225
Icing 167,168, 169
Pie 161
Pudding 151
Sauce 147
Stain, To remove 257
Tart 162
Chow-chow, See Pickles
Cider punch 248
276
HANOVER COOK BOOK.
Cider soup 9
Cinnamon cake and rolls
Buns 114
Cake 114,120, 121
Rolls 115
Rusks 114
Sweet cakes. 121
Toast 12.1
Circus punch 247
Clam chowder 10
Clams, Deviled 24
Clams, Stewed 24
Codfish 271
Coffee ; 246
Cake 175
Cake Moravian 114
Hot sauce 147
Stain To remove 257
Conserves 218-222
Amber marmalade 218
Cherry honey 219 220
Citron preserved 219
Grape fru timarmalade. . . 221
Green grape conserve 220
Jams 222
Pineapple and cherry mar-
malade 220
Pineapple and strawberry
conserve 220
Rhubarb conserve 222
Pineapple honey 220
Quince chips 221
Quincy honey 221
Strawberry honey 219
Strawberry preserves 219
Cookies See Cakes, Small
Corn cob syrup 222
Corn
Chowder 70
Chow chow . ; 99
Escalloped with beans. ... 71
Fritters 70
Oysters 70
Pudding 69, 70
Soup , 14
Cream of 15 17
Green 15
Chicken 15
Without meat 15
To can 217
Corn meal bread
Green pone 119
Hasty pudding 142
Indian pudding 136
Muffins 128
Mush 120, 231
Pone... 118, 119
Spider 119
Spoon 119
Cough syrup 259, 260
Crab
Cakes 26
Deviled 25, 26
Hard shell 25, 26
Soft shell 25
Crackers, See Cakes, Small
Cranberry jelly 35
Sauce 35
Syrup 249
Cream cake, See Cakes
Cream candy, See Candy
Cream
Chocolate Bavarian 153
Ice 223
Marshmallow 150
Mock ice 150
Pie 161
Pudding 143
Puffs 143, 144, 145
Sauce 34
Slaw 86
Spanish 153
Vanilla snow 154
Whipped 152
Croquettes
Chicken 44, 45
Egg 62
Fish 21
Meat 53
Potato . 67
Rice 80
Salmon 21, 22
Sweet potato 68
Veal 45, 57
Crullers or Doughnuts. 232-234.
See also Fat cakes
Cucumbers, Fried 74
Pickled 99, 100
Stewed 74
Custards
Baked 149
Chocolate 150, 151
Grozen 223
Pecan 148
See also Desserts, Pies
Desserts
Bisque 150
Charlotte Russe . . . . 152
Chocolate Bavarian cream 153
Chocolate custard 150
Cream puffs 143, 144, 145
Custard, Baked 149
Chocolate 150, 151
Pecan . .... 148
HANOVER COOK BOOK.
277
Dumplings, Boiled cherry. 138
Egg 138
Floating island 150
Fruit meringue 148
Fruit, Stewed 63
Marshmallow cream 150
Milk jelly 153
Mock ice cream 150
Moonshine 140
Peach a la Paris 151
Pears, Baked 64
Pecan custard 148
Pineapple dessert 148
Prune ship 148
Puffs 129, 130, 144, 145
Rice apples 133
Spanish cream 153
Vanilla snow cream 154
Whipped cream 152
Desserts, See also Puddings,
Pies, Short cakes, Tarts.
Dolly in the blanket 141
Doughnuts, See Crullers,
Fastnachts
Duck, See Fowl
Dumplings
Boiled cherry 138
Egg 138
Potato 228
Yankee dropped 43
Eggs 58-62
Baked. . 60
BeauregaJ-d 60
Boiling, Time for 58
Chops 61
Creamed 62
Croquettes 62
Custard p e 162
Deviled 61
Dumpings 138
Flakes 62
Fritters 58
Meat loaf with 53
Omelet 58, 59, 60
Oyster 60
Salad 87
Sauce 34
Soup 9
Scrambled w th ham 61
Smothered 61
Snow 61
Soup 9
Stuffed 61
To preserve .- 58
W th escalloped potatoes. 66
Egg plant, Stuffed 74
Fastnachts 234, 235
See also Crullers
Fat cakes 232
See also Crullers
Filling for cakes, See Icnigs
Filling for fowl 39, 42, 43
Fireless cooker, Recipes for. 265
Fish 19-35
Bro'led 20
Croquettes 21
Clam Chowder 10
Deviled 24
Stewed 24
Codfish 271
Crab Cakes 26
Deviled 25, 26
Hard shell 25, 26
Soft shell. . . 25
Dressing for one fish 33
Frogs 27
Halibut en coquille 21
Lobster 26
Salmon, Chops 22
Croquettes 21, 22
Devi ed 23
Loaf 23
Loaf 23
Pudding 23
Salad 84
Sauce 33-35
Shad, Baked 20
Planked 20
Shrimp and tomato
salad 89
Shrimp wiggle 27
Fish, See also Oysters
Floating island 150
Fowl
Duck, Roast 41, 42
Goose, Roapt 42
How to clean and truss. . . 38
How to roast 38
Quail on toast 43
Turkey filling 43
Turkey scallop 42
Fowl, See also Chicken
Fried Cakes, See also Crullers
Fastnachts
Fritters
Apple 63
Corn 70
Egg 58
French 64
Oyster 31
Potato 67
Rice 80
Virginia 64
278
HANOVER COOK BOOK.
Frogs 27
Frostings, See Icings
Fruit cakes, See Cakes
Fruit jelly 218
Meringue 148
Pudding, See Pudding
Punch 247
Salad 91
Stewed 63
Stain, To remove 257
Funnel cakes 236
Game, See Rabbit, Raccoon,
Squirrel
Gems, See Muffins
Ginger bread and cakes. 210-215
Aunt Susan Hauer s ginger
nuts 212
Drop cakes 211
Gmger bread 213, 214
Fairy . 213
Kitty's 215
Ginger cake 214
Crackers 212, 213
Drops 210
Snaps 212
Mrs. Etzler's cakes 210
Goose, See Fowl
Grape juice 246
Grass stain, To remove 257
Grease stain, To remove. 257, 258
Griddle cakes
Bread 125
Buckwheajt 126
Flannel 126
Halibut en coquille 21
Ham, Baked with potatoes 49, 50
Baked in old Virginia
style 49
Boiled 49
Sugar cure for 50
To preserve 50
Hash, Browned 51
Hermits 208
Household hints 253-259
Ice cream
Bisque 226
Caramel 226
Chocolate 225
Custard, Frozen 223
Mint 225
Mousse, Cherry 224
Peach 225
Orange souffle 226
Strawberry 226
Tom and Jerry 223
Vanilla . . 225
Ices
Frozen strawberries 223
Lemon ice 224
Pineapple water ice 224
Sherbert, Currant 224
Lemon * 224
Peach 223
Icings and cake fillings. . 167-169
Butter 167
Caramel 169
Chocolate 167, 169
Chocolate filling 168
Cod Chocoalte 167
Cream chocolate 167
Marshmallow 168, 169
Plain 168
Ink stain, To remove 257
Iodine stain, To remove. . . . 257
Iron rust, To remove 257
Irish stew 48
Jams, See Conserves
Javelle water for staftns 258
Jelly, Berry 218
Cranberry 35
Fruit 218
Jumbles, See Cakes, Small
Kale 75
Kisses, See Cakes, Small
Lamb chops 252
Lemon
Butter 146
Cake 185
Cheese 222
Crackers 209
Sauce 146
Pie 156-8
Sherbet 224
Tart 158
Toast 232
Lemonade, Marshmallow. . . 248
Spiced 248
Lima beans 71
Liver, Baked 48
With bacon . 251
Lobster 26
Macaroons, See Cakes, Small
Marmalades, See Conserves
Marshmallow and butter
thins 2 07
Marshmallow cake 184, 185
Cream 15
Candy, See Candy
Icing 168, 169
Measures, Table of, for cook-
ing . . 124
Meat 37-57
Bacon, Southern style. ... 49
HANOVER COOK BOOK.
279
Balls 53
Beef brownies 52
Cannelon 51
Dried 251
Patties 54
Pot roast .55, 230
Roll 54
Roll "Rollardin" 231
Beefsteak, Baked 51, -52
French baked 52
Chili Con Garni 51
Croquettes, Chicken. . .44, 45
Veal 45, 57
Ham, Baked with pota-
toes 49, 50
Baked in old Virgin. a
style 49
Boiled 49
Sugar cure for 50
To preserve 50
Hash, Browned 51
Lamb chops 252
Liver, Baked . 48
With bacon. , . 251
Loaf, Beef 55
Meat with eggs ........ 53
Mixed meat 54
Pork and beef 54
Veal 47
Mince 155
Mock duck 53
Mock terrapin 48
Pickle for beef 51
Pickle for pork . . 50
Pot roast 55
Spiced 55
Rabbit, Fried 43
Racoon, Miles Sterner's
roasted. . 44
Sausage, Lean 230
Seasoning ....:....... 50
Scrap cakes 54
Scrapple 229
Spareribs, Roast 48
Squirrel pot pie 44
Stew, Irish 48
Sweetbreads, Boiled 251
Fried 48
Stewed 47
Salad 84
Tongue, Baked 55
Veal, CaJ<:e 56
Croquettes .45, 57
Cutlets, Breaded 56
Loaf . . . ! 47
Pie 56
Pressed 46, 57
Zitterling (Souse) 237
Meat, Time for cooking. . . . 37
Meat, See also Chicken, Fowl
M Idew, To remove 257
Milk jelly 153
Mince meat 155
Green tomato 97
Mock bisque soup 18
Mock cherry pie 163
Mock duck 53
Mock ice cream 150
Mock lady cake ....... 199
Mock terrapin 48
Mock turtle soup 17
Molasses crumb cake 237
Moonshine 140
Moravian coffee cake 114
Mousse, Cherry 224
Peach 225
Muffins
Corn 128
Cup puffs 129
Graham 130
Graham gems 126, 127
Minnie Hartman s 127
Oatmeal .... 130
Rag 128
Raisin . . . 129
Twin mountain . . . 127
Wheat 127
Muffins, See also Biscuits,
Pop overs, Waffles.
Mush .120, 231
Mutton broth 17
Noodles 16
Italian 81
Schmeltz 229
Soup , 16
Virginia ....:.... 81
With tomato sauce. ...... 81
Nut bread, See Bread
Nut cakes, See Cake
Nut candy, See Candy
Nut salad, See Salads
Nuts, Almonds 227
Nuts, See also, Chestnuts
Onion ca^e 228
Onions, Creamed. . . 70
Escalloped 71
Stuffed Spanish 71
Orange cake, See Cake
Orange souffle 226
Orange pudding 149, 151
Orange peel, Candied 244
Oysters 27
Bellevue stew 250
Broiled, with brown sauce . 29
280
HANOVER COOK BOOK.
Cocktail 28
Corn oysters 70
Creamed 28, 250
Escalloped 29
Fried 29, 30
Fritters 31
Macaroni and 31
Omelet 60
On half shell 28
Panned 250
Patties 31, 32
With chicken 32
Pickled 32
Pie 30
Pigs in a blanket 30
Soup 16
Pan cakes, See Griddle cakes
Parsnips 76
Pastry for pie 155
Pastry for tart or custard. . . 155
Pastry, Puff 155
Peach a la Paris 151
Peach Puddihg 138, 139
Peach Sauce 105
Peach Sherbet 223
Peach Shortcake 139
Peaches, Spiced 105
Peaches, Sweet pickled 105
Pears, Baked 64
Pears, Spiced 106
Penna. German dibhes. .228-237
Apple Butter 231
Beef pot roast 230
Beef roll "Rollajdin 231
Corn meal mush 231
Crullers 234
Crumb pie 237
Doughnuts 232, 233
Fastnachts 234, 235
Fa;t cakes 232
Funnel cakes 236
German potato soup 230
Hot slaw 231
Lemon toast 232
Molasses crumb ca"ke 237
Onion cake 228
Pigs in blanket 229
Potato dumplings 228
Sauerkraut 228
Sausage, Lean 230
Scrapple 229
Schmeltz noodles 229
Schmi'er kase 237
Schneckenhaus In 236
Schnitts and knep 230
Snow bajls 234
Tangled jackets 232
Zitterling (Souse) 237
Peppers, Stuffed 76
Relish 104
Pickles 94-105
Canteloupe, Pickled 103
Spiced 103
Sweet pickled 103
Catsup
Cold 101
Tomato 101, 102
Chili sa,uce 94, 95
Chow chow 95, 96
Corn 99
Cucumber 99
Cucumber 99, 100
For beef ' 51
For pork 50
Green tomato mince meat . 97
Green tomato pickle. . . .96, 97
Green tomato soy 102
Martynias 102
Mixed 97, 98, 99, 101
Mustard 98
Peaches, Spiced 105
Sweet picklfed 105
Pears, Spiced 106
Pepper relish 104
Piccalilli 95
Spiced canteloupe 103
Peaches 105
Pears 106
Sweet pickle for all fruit ... 94
Sweet picklted canteloupe. 103
Sweet pickled peaches. . . . 105
Sweet pickled watermelon 103
Virginia cabbage 98
Watermelon, Sweet pickled 103
Pie 155-166
Ambrosia custard 162
Apple custard 163
Butter scotch 164, 165
Caramel 165
Carrot custard 164
Cheese custard 164
Chocolate 161
Chocolate custard 161
Cinnamon 165
Cocoanut custard 159
Cream 161
Crumb 162, 163, 237
Custard
Apple 163
Carrot 164
Cheese 164
Chocolate ....'. 161
Cocoanut 159
Egg 182
HANOVER COOK BOOK
281
Lemon 156, 157
Pineapple 164
Pumpkin 160
Egg custard 162
Jelly 164
Lemon 156 8
Cheese 222
Custard 156, 157
Meringue 156
Rhubarb 166
With two crusts 158
Mince meat 155, 156
Green tomato 97
Mock cherry 163
Montgomery 163
Paltry for one pie 155
Pastry, puff 155
Pineapple custard 164
Puff paste 155
Pumpkin 159, 160
Custard 159
Rhubarb 166
Sugar crumb 163
Sweet potato 160
Pies, See also Tarts
Pigs in a blanket 30, 229
Poison, Antidotes for 258
Pone, Corn, See Corn meal
bread
Pop overs 130
Pot roast 55, 230
Potato 65-69
Browned 68
Croquettes 67
Dumplings 228
Escalloped 66
Escaill oped with eggs 66
French frifed 66
Fricassee 67
Fritters 67
Haphed browned 66
Lyonnaise 67
Majors white 65
Pockets 116
Puree 14
Soup, German 230
Sa^lad 85
Saratoga chips 66
Potatoes, Sweet
Candied 68
Croquettes 68
Glazed 69
Pie 160
Puffs 69
Preserves, See Conserves
Prune pudditig 141
Whip 148
Pudding 132
Apples, Baked 140
Float 140
Rice 133
Stuffed with nuts 140
Tapioca 133
Ash bolton 142
Balked 132
Batter 132
Berry or cherry 138
Blackberry 136
Blackberry mush 136
Boiled 132
Bread 134
Brown Betty 143
Cherry 138
Chocolate 151
Cracker 135
Cottage 135
Cream 143
Dark 142
Delicate 149
Dried apricot 139
Fruit 140
Gelatine 152
Haisty 142
Huckleberry -..136, 137
Indian 136
Lady finger 143
Orange 149, 151
Peach 138, 139
Philadelphia 132
Plum 142
Prune 141
Queen of 134
Raspberry 137
Rice 133, 134
Tapioca 132
Tapioca apple 133
Whortleberry 141
Pudding sauce, See Sauce
Puff paste 155
Puffs 129, 130, 144, 145
Punch, See Beverages
Quail on toast 43
Rabbit, Fried 43
Raccoon, Miles Sterner s
roasted 44
Raisin bread 108
Ca^e 181
Muffins 129
Puffs . 129
Tea 247
Raspberry puddihg 137
Shortcake 137
Vttiegar 247
282
HANOVER COOE BOOK
Relishes, See Pickles
Rhubarb conserve 222
Fizz 249
How to can 217
Pie 166
Rfce apples 133
Croquettes with orange
sauce 80
Fritters 80
Pudding 133, 134
Spanish 80
Rolls 112
Barrington rusks 113
Cinnamon buns 114
Cinnamon rolls 115
Finger 112
French 112, 113
Hot 112
Lebanonrusks . 113
Milk Ill
Parker house 112
Potato pockets 116
Potato rolls 115, 116
Puffs . 129
Raisin puffs 129
Vienna Ill
Rolls, See also Biscuits,
Bread, Cinnamon cake
Rusks, See Rolls
Rusty gas stove, Treatment
for 258
Salads 83-93
Asparagus 87
Vinegarette 87
Bajnana 90
Beet 87
Cabbage 85, 86
With boiled dressing. . . 86
Cheese and nut 92
Cherry and nut 92
Chestnut 93
Chicken 83
Egg 87
French fruit 91
Fruit 91
Fruit and nut 90
Fruit with dressing 92
Nut 93
Pineapple 90
Potato 85
Salmon 84
Shrimp and tomato 89
Surprise 89
Sweetbread : . . . . 84
Tomato and celery 89
And shrimp 89
Aspic 88
Celery and pepper 88
Stuffed 88
Twenty-four-hour ....... 91
Waldorf 90
Winter 90
Salad dressing 82
French 82
French with Roquefort
cheese 82
Fruit salad dressing 83
Mayonnaise without oil. . 82
Sally Lunn 130
Salmon chops 22
Croquettes 21, 22
Deviled 23
Loaf 23
Pudding 23
Salad . 84
Salsify 77
Sand tarts 202
Saratoga chips 66
Sandwiches 122
Cheese 123
Dainty 122
Mint cucumber 122
Olive and celery. 122
Peanut 123
Sauce
Brown 34
Cherry 104
Chocolate 147
Coffee 147
Cranberry '35
Cream 34
Creamy 147
Egg 34
Drawn butter 33
Hard 146
Lemon 146
Meringue 147
Mint 33, 34
Peach 105
Plum 105
Tomato 35
White 33, 251
Sauerkraut 228
Sausage, Lean 230
Sausage seasoning 50
Schmier kase 237
Schneckenhaus'ln 236
Schnitts and knep 230
Scones, Scotch 203
Scrap cakes 54
Scrapple 229
Shad, Baked 20
Planked 2Q
HANOVER COOK BOOK
283
Sherbet, See Ices
Short cake
Peach 139
Raspberry 137
Strawberry 137
Shrimp and tomato salad. . . 89
Shrimp wiggle 27
Sick, Cookery for 261, 262
Slaw, Cream 86
French 86
Hot 231
Snow balls 234
Soup
Asparagus 13
Bean 9
Bouillon 250
Calfs head 11
Cider 9
Chicken corn 15
Clam chowder 10
Corn 14, 15
Cream of celery 13
Cream of corn 15, 17
Cream of pea 9
Cream of tomato 13
Egg 9
Green corn 15
Maryland terrapin 17
Mock bisque 18
Mock turtle 17
Mutton broth 17
Noodle 16
Oyster 16
Potato puree 14
Potato, German 230
Rivel 11
Stock 8
Thfckening for 8
Tomato 12, 13
Turtle 14
Vegetable 14
Spanish cream 153
Spareribs 48
Spinach 75
Spoon breaxi, See Corn meal
bread
Squash, Fried 75
Squirrel pot pie 44
Stains, Removal of 257, 258
Strawberry
Conserve with pineapple. . 220
Frozen 223
Honey 219
Ice cream 226
Preserves 219
Shortcake . : 137
Stew, Bellevue 250
Irish 48
Sweetbreads
Broiled 251
Fried 48
Salad 84
Stewed 47
Sweet potatoes, See Potatoes,
Sweet
Tangled jackets 232
Tapioca
Apple 133
Jelly (for sick) 247
Pudding 132, 133
Tar stain, Removal of 258
Tarts
Chocolate 162
Lemon 158
Pastry 155
Tea 246
Cake 121, 201
Punch 248
Stain, To remove 257
Terrapin soup 17
Tobacco stain, To remove. . . 257
Tomato
And celery salad 89
And shrimp sajad 89
Aspic 88
Catsup, See Pickles
Celery and pepper salad . . 88
Salad 88
Sauce 35
Soup 12, 13
Tomatoes, Fried 73
Escalloped 73
Tongue, Baked 55
Turkey, See Fowl
Turtle soup 14
Veal
Cake 56
Croquettes 45, 57
Cutlets 56'
Loaf 47
Pie 56
Pressed 46, 57
Vegetable soup 14
Vegetables, Time for cooking 65
Vegetables, See names of
special Vegetables.
Wafers, See Cakes, Small
Waffles 125
Wedding anniversaries 253
Welsh rarebit 252
White sauce 33, 251
Zitterling (Souse) 237
OPPOSITC
UNION
SQUARE
