LIBRARY OF CONGRESS
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445 N. CLARK ST.
S. W. Cor. Division St.
Telephone ISlo. 331S
CHICAGO. . . .
Upholstery, Art Goods.
LOWEST POSSIBLE PRICES.
Ice (Jreatn g&rlor.
176 N.CLARK STREET
Chicken, Lobster and Shrimp
Salads made to order.
I am still making Shoes, and guar-
antee a perfect fit.
I have also a large variety of my
very best Shoes on hand, which I
will sell at greatly reduced prices.
I have just received a large ship
ment of select material for fall trade
and would be pleased to receive
24 and 26 Adams St. CHICAGO.
Dr. Ph. D. Paul,
EYE aqd EJIR
Office, 70 STATE ST.,
Hours, 9 a.m, to 1 p.m.
Residence, 343 N. CLARK STREET,
Hours, 6 to 7 and 9 to 70 p.m.
J. R. BQYNTQN, M. 0,
AT RESIDENCE t
285 La SALLE AVENUE
Until 9 a.m. after 7 p.m.
AT OFFICE :
70 STATE STREET
From 2 to 4 p. m., Sundays Excepted.
IF YOU BUY BOOKS AT
Barker's IBooK J3tore,
171 E. Madison St.
BURLEY & CO.
77, 79 and 81 State Street.
_r ine 1 able Services
RICH CUT GLASS.
FANCY LAMPS. .
Our assortment is without questiop the most
complete ip the West.
* * Liace Papers * *
* Wedding Gake Boxes *
pavors for the German
* * and Table. * *
■ • • -AT- • • •
Published by The
Young Ladies Missionary Society,
Grace Methodist Episcopal Church,
Corner La Salle Avenue and Locust Street,
" We may live without poetry, music or art;
We may live without conscience, live without heart;
We may live without friends, we may live without books,
But civilized man cannot live without cooks.
" He may live without books, what is knowledge but greiving?
He may live without hope, what is hope but deceiving?
He may live without love, what is passion but pining ?
But where is the man that can live without dining? "
The Young Ladies Missionary Society,
Grace Methodist Episcopal Church,
C. H. MORGAN CO.,
In presenting this book to our friends and patrons we guar-
antee that ''Indigestion, that conscience of every bad stomach,"
will not be a portion of those who try our recipes. We have
followed closely that old proverb, ."prove all things, hold fast to
that which is good," and have only such recipes as have been
tried and proved entirely satisfactory by ladies whose rare dis-
crimination in matters of culinary art is well known.
The Housekeeper's Friend is submitted with the hope that it
will be a guide and an inspiration to those who are seeking per-
fection in the most useful of all arts.
Y. L. M. S.
Miss Nellie J. Flood,
Miss Carrie Kenner,
Miss Anna Riddell.
Miss Grace Walrath
Mrs. L. A. Mannhei.mer, .
A Country Wedding Feast.
A great long table fairly crammed,
With boils and bakes, with stews and steaks,
With roasts and pies and stomach aches,
Of every fashion and every size,
From doughnuts up to pumpkin pies;
With candies, oranges and figs,
And raisins and all the whirligigs
And jimcracks that the law allows
On such occasions; bobs and buns
Of giggling girls with glossy curls
And fancy ribbons red and blue,
With beau catchers and curb/cues
To beat the world.
— James Whitcomb Riley.
Soups - . 5
Oysters . . . . . . . . 13
Fish and Meat Sauces .... 19
Poultry and Game 21
Vegetables ....... 25
Entrees ........ 30
Salads and Salad Dressings . . -37
Bread, Rolls, Breakfast Cakes, Etc. . 41
Cookies, Etc 71
Ice Creams ........ 86
Candy . . . . . . . . .91
Miscellaneous ...... 94
First catch your clams, along the ebbing edges
Of Saline coves, you'll find the precious wedges.
With backs up, lurking in the sandy bottom,
Pull in your rake, and lo ! you've got 'em.
Take thirty large ones, put a basin under;
Add water, three quarts to the native liquor.
Bring to a boil (and by the way the quicker
It boils the better, if you'll do it cutely)
Now add the clams, chopped up and minced minutely.
Allow a longer boil of just three minutes,
And while it bubbles, quickly stir within its
Tumultuous depths, where still the mollusks mutter,
Four tablespoons of flour and four of butter,
A pint of milk, some pepper to your notion,
And clams need salting, alto' born of ocean.
Remove from the fire, (if much boiled they will suffer
You'll find that india rubber is not tougher).
After 'tis off add three fresh eggs well beaten,
Stir once more and its ready to be eaten.
A. R. H.
THE HOUSEKEEPERS FRIEND
One-quarter pound codfish cut in small squares, freshen-
ed by boiling in water once; after which boil again 15 minutes,
strain into a quart of milk, thicken with a teaspoon of corn
starch. When it comes to a boil, set aside, add yolk of egg;
season to taste, lastly add codfish, one-half tablespoonful
Worcestershire sauce. mrs. a. m. p.
CELERY CREAM SOUP.
Boil a cupful of rice in three pints of milk until it will
pass through a sieve. Grate the white part of two heads of
celery (three if small) on a bread grater, add this to the rice
milk after straining, put to it a pint of strong white stock.
Allow to boil until celery is tender. Season with salt and
cayenne pepper and serve.
If cream is obtainable substitute one pint for same
quantity of milk. mrs. d. sauer.
BEEF SOUP WITH VEGETABLES.
Take beef or veal bone, put in one gallon cold water, boil
five hours; add salt and pepper; skim as is necessary, strain,
set in a cool place over night. Skim next day. Chop piece
of cabbage, two medium sized potatoes, one small carrot, one
turnip and one onion, altogether add one tablespoonful rice,
one can tomatoes strained. Put all in a vessel, boil till soft,
serve hot. mrs. w. h. bush.
Four large potatoes, one onion. Boil in two quarts of
water till soft. Press through a sieve and add one pint sweet
milk, one tablespoon butter, salt and pepper to taste. Boil
up again and serve. miss k. nash.
Put a pint of split peas to soak over night. About three
hours before dinner pour off the water and add two quarts of
water, a carrot, an onion, a little celery or celery seeds and
a small piece of salt pork. Boil it steadily and be careful to
stir it often, lest it should burn; have boiling water at hand
to add as the water boils away much faster in pea soup than
in any other kind, strain it through a coarse sieve; a cup of
milk added after the soup is done is an improvement.
MRS. B. H. WALRATH
THE HOUSEKEEPERS FRIEND
One quart stock, one pint tomatoes, one-half cup cream,
one-half cup rolled crackers, season with salt and pepper.
Put tomatoes on in separate kettle, with one-half teaspoonful
soda; allow it to come to aboil, put through a sieve, add stock,
cream, salt and pepper. Boil five minutes and then add
crackers, let it come to a boil and serve, mrs.c.a.mannheimer
CREAM TOMATO SOUP.
To one can of tomatoes add one-half pint water, strain
through wire sieve; after boiling ten minutes add teaspoonfnl
soda, salt to taste and butter size of walnut, one pint milk.
Boil ten minutes longer and serve. mrs. w. h. bush.
Two quarts of water, three pound can tomatoes, one
tablespoon salt; boil one hour, then put through a sieve, add
one-half teaspoon of baking soda, one-quarter pound of butter,
pint of sweet milk, pint of crushed crackers, little pepper,
then let all come to a boil and it will be ready to serve.
MRS. E. B. POWERS.
MUTTON OR LAMB BROTH.
Take the water in which a leg of mutton or lamb was
boiled in on the previous day, take off the fat and boil it two
hours, with a turnip, an onion and a carrot cut fine, add some
minced parsley and a spoonful of rice. All these except the
parsley should be put in while the water is cold.
MRS. B. H. WALRATH.
The water chicken was boiled in, set away in a cool place
makes a good broth. The next day skim off all the fat; take
the bones of the chicken, put into the soup pot with the broth
one onion cut very fine, one carrot, one turnip, a small bunch
of parsley, a little salt and pepper; let it boil two hours, take
out bones and add one-half cup of rice or vermicelli, let it
boil one hour, mrs. b, h. walrath.
THE HOUSEKEEPERS FRIEND
"The silvery fisli
Grazing at large in meadows submarine,
Fresh from the wave, now cheers
Our festive board."
Fish will cook better if placed upright in the pan instead
of on one side. Fish that are flat like shad may be kept in
place by propping' with stale bread or pared potatoes, others
may be made into shape of letter S. Run a threaded needle
through the head, middle of body and tail, and draw string,
fasten the ends. Thus prepared fish will keep their shape
and can be better served.
In putting fish to bake, rub the pan well with salt pork
and cut small pieces of pork under the fish, which will
prevent it from sticking. Baste often with pork fat. Bake
until brown. mrs dr. webb
STUFFING FOR FISH WEIGHING FROM 4 TO 6 LBS.
One cup cracker crumbs, one saltspoonful salt, one salt-
spoonful pepper, one teaspoon chopped onion, one teaspoon
chopped parsley, one teaspoon capers, one teaspoon pickles,
one-quarter cup melted butter. This makes a dry crumbly
stuffing. If a moist stuffing is desired use stale bread (not
dried) crumbs and moisten with one beaten egg and the
butter, or moisten the crackers with warm water.
If an oyster stuffing is desired; one pint of oysters, one
cup of seasoned and buttered cracker crumbs; drain and roll
each oyster in the crumbs. Fill the fish with the oysters and
sprinkle the remainder of the crumbs over the oysters.
THK HOfSKKKEI'KRS FRIEND
TUKBAT A LA CREME.
Boil five pounds of whitefish, take out all bones and shred
the fish very fine. Have one quart of milk, one onion and a
piece of parsley come to a boil, then stir in a cup of flour and
milk and the "yolks of two eggs, season with half white
pepper, a little thyme, salt to taste. Putter a pan, put .
in a layer of sauce and then a layer of fish and so on, finish
with sauce over it. Sprinkle with cracker crumbs and a light
grating of cheese. Bake in a moderate oven one hour.
MRS. 1). WATTERSON
COLD BOILED FISH A LA VINAGRETTE.
Take the skin and bones out and place in the centre of a
dish, have two cold hard boiled eggs cut fine, sprinkle the
fish with this and garnish with small lettuce leaves, water
cresses or cold boiled potatoes and beets, cut in slices, with
here and there a sprig of parsley. Serve the Vinaigrette
sauce in a separate dish, garnish and pour a spoonful of the
sauce over each dish as your serve it; a nice dish for tea or
lunch in summer, and takes the place of a salad.
One-quarter pound salt pork cut in small pieces, fry until
crisp and brown, do not burn; four large onions in slices, six
potatoes, add one quart boiling water, one quart clams, salt
and pepper to taste. Let cook two hours, before serving add
one quart of milk and a little butter. mrs. h. wunderle.
Boil a large whitefish, pick it up fine, taking out the
bones. Make a sauce of a quart of milk, a little thyme if
desired, a few sprigs of parsley, a small onion, simmer to-
gether until well flavored. Wet two ounces of flour, stir in
with a quarter pound of butter, stir until it thickens then
strain it over two well beaten eggs, season with pepper and
salt. Put some of the salt in a pudding dish, then a layer of
fish, etc., with sauce on top. Cover with cracker crumbs;
brown in hot oven. mrs. jane wick
THE HOUSEKEEPERS FRIEND
BAKED SALMON OR LOBSTER.
One can of salmon picked fine, one cup of fine bread
crumbs, one cup of scalded milk or cream; if milk, thicken
with one teaspoon of cornstarch, salt and pepper, a very small
onion and one egg well beaten; pour off nearly all the oil,
steam in a covered dish in the oven two hours, then remove
cover and brown the top. mrs. C. e. morris
For two and one-half pounds green lobster, use one pint
cream, two tablespoons flour, two of butter, a little cayenne
pepper, salt to taste; a small pint of bread crumbs. Take the
lobster from the shell, cut in small pieces; put the cream over
to boil saving enough to blend the flour. When boiled, add
the flour and butter. Let boil ten minutes then add the
lobster and boil one minute, add salt and pepper. Now
butter your individual dish and fill; sprinkle over each with
bread crumbs and bake until slightly brown, serve hot.
MRS, I. A, JONES
Mince the meat of the lobster fine, season with salt and
spice; melt a piece of butter in a sauce pan, mix with it one
tablespoonful of flour, add lobster and a little finely chopped
parsley, also a little stock. Let it come to a boil, remove
from the fire and stir into it the yolks of two eggs, spread
this mixture in a shallow pan, and when cold cut into cutlets,
dip in beaten egg then in cracker crumbs, and bake to a rich
brown in hot lard. mrs c, d. burroughs
After thoroughly scraping and washing the fish, sprinkle
lightly with salt, put in a coal place for two or three hours.
Cut in pieces sizes desired, dredge with fresh cornmeal or
flour, fry in hot lard. mrs. p.
THE HOUSEKEEPERS ERIEND
Use whitefish, about three pounds; steam three-quarters
of an hour, then place aside to cool; when cold, pick meat
from bones and skin. Make a sauce by boiling one and one-
half pints milk, four tablespoonfuls flour and same of butter,
rub to a cream, add salt, pepper and yolks of three eggs, well
beaten. Stir while cooking. Butter a dish, put a layer of
sauce on bottom, then a layer of fish and so on until dish is
full, on top put cracker crumbs and butter. Bake for one-half
hour in quick oven, mrs, d. y. mc mullen
Take one pint bowl full of fish in strips and twice full of
small potatoes, pared, boil in plenty of water, then drain off
the water and mash very fine, when cool beat two eggs and
add butter the size of an egg and a little pepper, beat all
thoroughly, then have a kettle of hot lard and drop with a
spoon in an oblong shape, cook until a light brown.
MRS. I. A. JONES.
BROILED BROOK TROUT.
A good way to serve them is with parsley butter but
fried in butter is the general way they are cooked. Clean
and wipe dry, season with salt and pepper, roll in flour, dip
in beaten egg and roll in cracker crumbs; fry brown in hot
butter and serve with fried parsley. mrs. c, d. burroughs.
THE HOUSEKEEPERS FRIEND
JVIain Office and Station, 73 boornis St.
South Side Station, 2936 Cottage Grove Ave.
Two deliveries daily to all sides of the City.
Telephone 4678. CHICAGO.
W. H. RICH,
... DEALER IN ...
Staple & pancy Groceries,
287 N. WELLS STREET.
Tne twisted wire rope selvage Is a peculiar
feature of our fencing, and is far superior to
a single wire selvage.
Fencing and Gates of All Kinds. Send for Free Catalogue.
McMULLEN WOVEN WIRE FENCE CO.,
N. MARKET AND ONTARIO STS , - CHICAGO.
THE HOUSEKEEPERS FRIEND I J
Fruit of the wave ! Oh dainty and delicious!
Food for the gods, Ambrosia for Aspicius,
Worthy to thr 11 the soul of sea-1 orn Venus,
Or titilate the palate of Silenus! a.r.h.
A tablespoon each of butter and flour mixed in a sauce
pan over the fire till a smooth paste is formed, then add the
oyster liquor strained; a little water may be added if neces-
sary. wSeason with salt, pepper and a little nutmeg; boil up,
add the oysters and cook until the edges curl. Remove from
the fire and stir in the yolks of three raw eggs, three table-
spoons salad oil, one of vinegar or lemon and chopped parsley.
MRS. w. D,
Chop fine a dozen oysters, mix with the beaten yolk of
one egg, thicken with bread crumbs; salt and pepper to taste,
add tablespoon of cream. Fill oyster shells and brown in a
quick oven. mrs. w. d.
Butter the pan selected, then sprinkle with cracker
crumbs, strain the oysters required, season with salt and
pepper, a little nutmeg and Worcestershire sauce; melt some
good butter, fill your pan alternately with a layer of oysters
and cracker crumbs, sprinkle each layer with crumbs and
some of the melted butter, having the top layer crumbs; put
in the oven to bake. A pan containing four dozen, three
layers deep would require one-half hour baking.
.MRS. C. I). m'RROfOHS.
14 THE HOUSEKEEPERS FRIEND
One dozen oysters, three eggs well beaten, one-half pound
crackers rolled fine. First put the oysters in the cracker,
then dip in the egg, then in the cracker again and place on
well buttered griddle, frying them to a nice brown. Care
must be taken not to have the fire too hot. mrs. c. h. squire
Make a pie crust and line your shells or dish; then fill
with old bread or buns, or else nut shells which have been
cleaned and put aside for that purpose; put on top crust and
bake. While baking make a rich oyster stew thickened.
When the patties are done take off upper crust and take out
filling, then fill with the oysters and cover with the crust. If
meant to be eaten late in the day they can be warmed over.
MRS. W. HEYWOOD
THE HOUSEKEEPERS FRIEND
Do You Wish Perfectly Cooked Food ?
If so, you should at once supply your kitchen with a
Leach Roaster and Baker,
They save Health, they save Food, they save Time, they save Labor, they
save Worry, they save Money
Your Roasts and Fowls will come from the oven rich, tender and juicy, and
with all their nutriment and flavor retained. Your Bread and Cakes will be simply
perfect. No article cooked in the Roaster and Baker can burn.
It is a self-baster and requires no watching. It will do its work while you are
busy about your household duties or at church.
The Leach Roasters and Bakers are the most perfect, complete and satisfactory
cooking utensils ever brought before the public. They have stood the test of time
and use, and ladies all over the United States unite in pronouncing them invaluable.
Description. — It is not a complicated affair, but merely two pans of equal
size so arranged that the heat and steam is returned inside, so that the article,
whether roasting or baking, will not become dry and hard, as it does in an open pan
unless the cook keeps a constant watch on the article being baked.
Oak Park, Sept 9th. 1890
Mr. T. E. Hogge, Sir: — Your Leach Roaster
is all that can be desired in its line. Meat bak-
ed in it has a much finer flavor than in the old
way, and with little or no trouble or attention.
Very resp't. Mrs. W. E. Hughes.
Woodlawn Park, Sept 12th, 1890
Mr. T. E. Hogge, Sir: — 1 fully endorse the
above statement. It also makes the meat ten-
der without waste by shrinkage.
Very resp't, Mrs. R. E. Rapp
Chicago, III, Sept 10th, 1890
Mr, T. E. Hogge, Sir: — I fully endorse the
above statements, and furthermore say it will
with proper use, make "tough meat tender"
and fine flavored. I would not be without one
for many times its cost. Very resp't,
Mrs. A. W. Sweet,
6929 Dickey St.
Chicago, III, Polytechnic Institute,
Sept 24th. 1890
Mr T. E. Hogge: — We have used your Leach
All orders sent to T. E. Hogge, 100
promptly attended to and Bakers delivered
No. 1, Small Family $1.00
No. 2, Medium 1.25
For further information address,
Roaster and Baker and I like it better than any-
thing of the kind I have ever seen.
Emma C. Sickels,
Sup't Domestic Service Dept
Austin, Cook Co., Sept 25th, 1890 )
220 Franklin Avenue, (
Mr. T. E. Hogge:—! would say in regard to
the Leach Roaster that I have never had any-
thing in my kitchen that pleased me so much.
Resp't, Mrs G. S. Thompson,
T. A. Snow,
Chicago, Sept 23d, 1399 W. Madison St
Thos E. Hogge: — As you requested I tested
the Leach Roaster on quality and shrinkage of
the roast. I weighed the Roaster and meat to-
gether; it was \2% lbs. I then at 8 o'clock put
it in the oven with % pint water. At 12 o'clock
I took it out and found to my astonishment that
it still weighed 1254 lbs and was the best roast
I have tasted for 40 years. It is certainly the
best thing to roast meats I ever saw.
Resp't, J. E. Davis, M. D.
N. Sacramento St., Chicago, will be
to any part of Chicago or suburbs.
l_ I ST.
I No. 3, Large $ 1 -50
I No. 4, Boarding House 1.75
THE LEACH ROASTER & BAKER CO.,
l6 THE HOUSEKEEPERS FRIEND
"Cook, see all your sauces
Be sharp and poignant in the palate, that they may
Commer d you: look to your roast and baked meats handsomely
And what new kickshaws and delicate made things."
DUMPLING FOR POT PIE.
One pint flour, pinch of salt, heaping teaspoonful Dr. Price's
Baking Powder, one-half cup sweet milk; roll, cut in small
biscuit shape, steam twenty minutes. l. m.
BOILED FRESH BEEF.— Horse Radish Sauce.
Procure a piece of brisket, wash in cold water, then put
in boiling water and let boil; any substance which may rise
to the surface skim off. Add salt, three whole peppers, a little
parsley, one large onion, two small carrots. A piece of beef
weighing eight pounds, boil about two and one-half hours.
Grate two stalks of horse radish; make a rich cream sauce,
mix the horse radish with it and slice the beef thin, pour over
a little of the stock, garnish with parsley, and serve while
very hot. c. i>.
BEEF ROAST— AVith Yorkshire Dressing.
First prepare your roast and put it in the pan without
using any water. If you have no suet, use butter by
spreading it over the top of roast - Pepper and salt to taste
(use no lard); baste the roast often while baking. If you wish
THE HOUSEKEEPERS FRIEND 1 7
to add potatoes, pare as many as you wish to use and put them
in the pan with the roast about one hour before useing for
the meal. Baste the potatoes in the pan same as you do the
meat. For Dressing — Yorkshire dressing. One egg beat
thoroughly added to one-half pint of milk, add flour enough
to make very thin batter. Bake in the pan with the roast and
potatoes about ten minutes before dishing up.
After washing put on in boiling water; change the water
after boiling half an hour, covering with boiling water the
second time and adding water as it boils away, allowing thirty
or forty minutes to a pound. Cook the cabbage in a separate
vessel using some of the meat liquor to boil it in. Potatoes
can be steamed in a colander over the meat.
MRS. \v. H. BUSH.
ENTREE DE BOEUF (Stew).
Have a thick piece of beef; chop fine a medium sized onion
and put in kettle with a tablespoonful of lard, when brown
throw in the meat cut into two inch squares. Sprinkle over
with a small handful of flour, pepper and salt and parsley
chopped fine. Keep stirring; the Are must not be too hot. A
small piece of garlic chopped fine will give flavor without
being disagreeable. "When the meat is well moistened add
some tomatoes peeled and seeded and cut in small squares.
Pour over a half-glass of wine or stock; let all this simmer
two and one-half or three hours. Carrots or turnips may be
substituted for tomatoes. h. c \xks.
POT ROAST BEEF.
After scraping the meat off with a knife, put a lump of
butter half the size of an egg in an iron kettle, brown, then
put the meat in after dredging with flour; sprinkle salt and
pepper all over it. Brown all over quickly, turning over with
a fork, add two tablespoons, set back on stove where it will
simmer slowly allowing twenty minutes to a pound. When
nearly done peel potatoes and put in kettle under meat, turn-
ing once before taking up. MRS. w. H. BUSH.
18 THE HOUSEKEEPERS FRIEND
First prepare what cold meat you wish to use by cutting-
it up in small square pieces. Put in a kettle and boil in water
until it is perfectly tender, then add flour to make gravy
enough to fill the dish you wish to bake the pie in; salt and
pepper to taste. For crust take one pint of flour, rub in about
two tablespoonsful of butter or lard, mix it thoroughly with
the flour then add one teaspoonful of baking powder (mix
with water or milk). Roll it out then spread it over with
enough butter to grease it, then sprinkle flour over it and roll
again. Take one half for bottom liner and the other half for
top covering; put in oven and bake for about thirty or forty
minutes. mrs. wicker.
VEAL POT PIE.
Obtain veal cut from the breast or shoulder and cut in
small pieces. Wash and put in enough water to nearly cover;
let it come to a boil and skim. Season with salt, pepper and
butter about the size of an egg, let it stew nearly an hour.
For the crust, sift one pint flour with one heaping teaspoon-
ful baking powder and a pinch of salt; mix it with one tea-
spoonful butter and enough milk to make a dough like biscuit.
Roll out about one inch thick, cut an opening in the center
lay it on the meat, cover and boil twenty minutes. Remove
pot pie and meat and thicken the gravy with flour; add more
water and butter if necessary. mrs. fisher.
THE HOUSEKEEPERS FRIEND 1 9
FISH AND MEAT SAUCES.
Boil two heads of celery until tender, put through a sieve,
add the well beaten yolk of an egg with a little lemon juice,
butter, salt and pepper to taste. This may be thickened with
a little flour. mrs. w. f.
OYSTER SAUCE— For Turkey.
A pint of oysters cut up small and boiled in their own
liquor, add a cup of cream, tablespoon of flour made smooth
with part of the cream, salt, peppr and butter.
One pint hot water, one-half cup vinegar, one-half cup
sugar or to taste, one-half teaspoonful nutmeg and butter size
Of eo-g. MRS. MC KNIGHT.
One small can tomatos, eight cloves, one onion, boil fifteen
minutes. Cream in pan, one and one-half tablespoonsful but-
ter, one tablespoonful flour; add strained tomatos, onion and
cloves; boil ten minutes. mks. jas. w. buell.
Melt one tablespoonful butter in a sauce pan, stir in one
tablespoonful flour, add gradually one cup hot milk. Season
with one-half teaspoonful salt and one-half saltspoonful white
pepper. m ks.. dr. fisher.
One teaspoonful white pepper, one teaspoonful salt, one
and one-half teaspoonful mustard, one and one-half cupful
vinegar, one teaspoonful of oil. Mix salt, pepper and mustard
together, then very slowly add the vinegar and after mixing
well add the oil. This sauce is to be eaten on cold meats or
on cold fish. mks. Baldwin.
THE HOUSEKEEPERS FRIEND
E1DWI/N F. -HEyWOO-D,
239-241 N. CLARK STREET,
Telephone 3055. Established 18T8.
JACOB H- MflHkE$,
(Successor to GEO. A. BUSH.)
Fresh, Salt and Smoked Meats,
Poultry, pish, Game and Oysters in Seasoi?.
247 E. CHICAGO AVENUE,
Telephone 3420. CHICAGO.
T. C. CUNNINGHAM,
... DEALER IN ...
Stoves and flanges,
STOVE REPAIRS, FIRE BRICK, STOVE CEMENT, ETC.
Stove and Furnace "Repairing a Specialty.
229 Wells Street,
Third Door North of Chicago Avenue.
Telephone 3711. CHICAGO.
THE HOUSEKEEPERS FRIEND
POULTRY AND GAME.
"Who seeks an audit here.
Propitious pays his tribute — Game or fish.
Wild fowl or venison, and his errand speed."
One good-sized chicken, boiled until tender. Take out
and save liquor. Pick up in small pieces. Add to liquor one
box gelatine, salt and pepper, small piece of butter. Put all
back in kettle, boil a few minutes then pour in mould to get
MRS. E. BURLING.
One chicken boiled and cut up fine, four ounces of butter,
three tablespoons flour, one-half pint cream or stock, one-half
lemon, season with pepper and salt; melt butter, stir in flour,
then add the rest. Mix up well and form the shape like oys-
ters, dip in beaten yolks of eggs, then in cracker crumbs and
fry in hot butter.
Two chickens, cut small, cook tender, season with butter,
salt and pepper. Thicken gravy with flour, line sides of dish
in which it is to be baked with crust about one-half inch thick,
fill dish with chicken and gravy, cover with crust, bake one-
MRS. W . R. FISH.
THE HOUSEKEEPERS FRIEND
One chicken of four and one-half pounds, four sweet-
breads and one can of mushrooms. Boil chicken and sweet-
breads, and when cold cut up as for salad. In a sauce-pan put
four coffee-cups or one quart cream; in another four large
tablespoons butter and five even ones of flour; stir until melt-
ed, then pour on the hot cream, stirring until thickened. Fla-
vor with a small half of a grated onion and a very little grat-
ed nutmeg; season highly with black and red pepper.
Put chicken and ingredients together with sweet-breads
and mushrooms in a baking pan, cover with bread crumbs and
pieces of butter and bake twenty minutes.
MRS. S MANDEVILLE.
Wild ducks should be cooked rare, with or without stuff-
ing. Baste them a few minutes at first with hot water to
which have been added an onion and salt. Then take away
the pan and baste with butter, and a little flour to froth and
brown them. The fire should be quite hot, and twenty to
thirty minutes are considered the outside limit for cooking
them. A brown gravy made with the giblets should be served
in the bottom of the dish. Serve also a currant jelly. Garn-
ish the dish with slices of lemon.
PRAIRIE CHICKEN— ROASTED.
The chicken should not be to fresh. Do not wash them.
Put plenty of butter inside each chicken, this is necessary to
keep them moist. Roast half an hour or longer, if liked thor-
oughly done; baste them constantly with butter. When near-
ly done, sprinkle over a little flour and plenty of butter to
froth them. Serve on toast with water cresses around.
Tie them in shape; place pieces of bacon at the bottom of
the stew pan; lay in the pigeons, side by side; add a sliced
carrot, an onion with a clove stuck in, a teaspoonful of sugar
and some parsley. Pour over enough stock or hot water to
cover them. Put some thin slices of bacon over the tops of
each; pour boiling water when necessary. Let them simmer
until very tender.
THE HOUSEKEEPERS FRIEND 23
Cover the breasts with very thin slices of bacon or rub
them well with butter; roast, basting them often with butter.
Fifteen or twenty minutes will cook sufficiently. Salt and
pepper to taste. Serve on a hot dish. Bread sauce can be
served with them.
STUFFING FOR CHICKEN, DUCK OR TURKEY.
Cook gizzard, liver and heart until tender, chop fine with
one small onion. Soak bread in the liquor that liver, etc. has
been cooked in; season with salt and pepper to taste, add
little butter. Sage may be used instead of onion.
MRS. W. FLOOD.
THE HOUSEKEEPERS FRfEND
G A. Stanley & Co,
Butetyers and prouision Dealers,
Early Fruits apd Vegetables a Specialty.
98 N. CLARK STREET.
FRANK MUELLER & CO.
Groceries and Provisions,
242 N. CLARK STREET,
Vegetables and Fruits in Season. CHICAGO, ILL.
J. W. MOO/sIEy
Foreign and Domestic
Papers and Magazines
— AND _
NoYels of fill Kinds.
Subcriptions received for all
267 N. CLARK ST.
Mrs. Emily Lee,
335 jt. Wells Stfeet.
THE HOUSEKEEPERS FRIEND 25
"Witness thou Anana, thou the pride of
vegetable life. Beyond what'er the poets im-
agine in the golden age. Quick let me strip
thee of thy tufty coat. Spread thy ambrosial
stores, and feast with jove."
Soak one quart beans over night. In the morning par-
boil with a pinch of soda. When add one-half cup molasses,
one-half cup vinegar, a pinch of mustard and a chunk of salt
pork. Cover and bake several hours. Keep plenty of water
or they will get dry.
HYGENIC BAKED BEANS.
One quart beans and three quarts water, soak six hours,,
boil in same water three hours; one-half cup cream or butter,,
salt. Then bake one hour.
DR. F. B. WILKINS.
Clean the beets carefully so as not to break the skin and
boil until soft. Remove the skin; cut them in slices or small
pieces; .put into a kettle with vinegar; butter and salt. Let
them thoroughly heat through and thicken with a little flour
or corn starch. Serve hot.
Grate eight large ears of corn. Half pint of milk, two
eggs, salt and pepper to taste, one tablespoonful each of sugar
and butter. Beat eggs light, add milk, grated corn, sugar,
salt and melted butter. Bake in earthen dish until a light
MRS. W. F. COCHRAN.
26 THE HOUSEKEEPERS FRIEND
Grate twelve ears tender, green uncooked corn, add yolks
and whites, beaten separately, of four eggs, one teaspoon sug-
ar, same of flour, mixed with one tablespoon of melted butter,
pepper and salt to taste. Add one pint of milk and bake about
three quarters of an hour.
MRS. W. C, WYNNE-
One cup flour, one-half cup melted butter, three table-
spoonsful milk, two teaspoons salt, one quarter teaspoon pep-
per, one pint grated corn. Pour on the flour and beat well,
then add the other ingredients and beat rapidly for three
minutes. Have fat in frying pan to depth of two inches, put
in the batter by the spoonful. Fry .about five minutes.
Cover the bottom of a dish with canned corn; put a layer
of bread crumbs, pepper, salt and butter to taste; then another
layer of corn, covering with bread crumbs; season and butter.
Add milk enough to make it moist and put in oven; bake.
MRS. j. a. white.
One pint grated corn, one egg, one small cup flour, one-
half small cup butter, pepper and salt. Drop in hot fat and
One pint green Lima beans, one-half dozen ears corn
grated, one-half pound salt pork ; freshen the pork a little ; then
cook beans and pork together. About one-half hour before
serving put in corn. Use no more water than necessary.
MRS. W. C WYNNE.
Take one quart of string beans, sliced up fine, and one-
half dozen ears of corn, cut off the cob; put beans on to boil
until tender; then pour off the water; add the corn and one
pint of milk; boil twenty minutes; then add one ounce of but-
ter mixed with a small teaspoonful of flour; salt and pepper
THE HOUSEKEEPERS FRIEND 27
Peel, slice and boil until very tender; mash and season to
taste with salt, pepper and small piece of butter; thicken with
cracker crumbs until stiff enough to make into small patties
and fry in hot lard or butter.
MRS. M. A. JONES.
BOILED ONIONS IN CREAM.
Boil the onions about one hour, or until done; turn off the
water; season with salt and pepper; add one cup of cream and
a small piece of butter; let it come to a boil and thicken with
a tablespoonful of flour stirred smooth in a little water.
MRS. DR. FISHER.
Select those of uniform size; remove outer skins; then
boil in water until nearly done; drain them and put in an
earthen baking dish, with a layer of cracker crumbs, bits of
butter, salt and pepper. Pour over this milk to nearly cover
and bake half an hour or until done.
MRS. M. E. SCRANTOX.
Take six or more tomatoes, or as many as desired, not to
soft; wash, cut hole in center, put in small piece of butter,
pepper and salt to taste; put in pan into the oven; allow to
bake one-half hour (more or less) until cooked suffieientlv.
Put in an earthen baking dish a layer of cracker crumbs
and small bits of butter; then a layer of tomatoes with a very
little sugar sprinkled over them; then another layer of crack-
er crumbs seasoned with butter, and a layer of tomatoes, un-
til your dish is filled, with the cracker crumbs at the top; pour
over all this a little water to moisten, and bake half an hour;
season to taste.
MRS. A. PHILLIPS.
28 THE HOUSEKEEPERS FRIEND
One quart can tomatoes, one quart water; boil fifteen
minutes; then strain and add one teaspoon soda, one pint boil-
ing milk, two tablespoons butter, one tablespoon flour, one
teaspoon sugar, salt and pepper to taste. Add soda before
putting in milk.
MISS NELLIE MANCHESTER.
One quart of cold boiled potatoes cut into dice, three
tablespoonfuls of butter, one of chopped onion, one of chopped
parsley, salt and pepper. Fry the onions in the butter, and
when they turn yellow, add the potatoes; stir with a fork, be-
ing careful not to break them. When hot, add the parsley
and cook two minutes longer. Serve immediately on a hot
MRS. J. BALDWIN.
ESCALLOPED SWEET POTATOES.
Parboil; then peel, slice crosswise and pack in layers in a
pudding dish, seasoning each layer with butter, salt, pepper
and a little sugar; cover thickly with bread or cracker crumbs,
wet with cream; stick bits of butter in this coating, dust with
salt and pepper; bake, covered half an hour until brown.
MRS. G. F.
RAGOUT OF PEAS.
Take one quart of dry green peas, teacupful of turnips,
cut very fine, same of carrots. Soak peas over night; boil in
same water as soaked in; salt and pepper to taste. Mix one
tablespoon of flour with same amount of butter. Cook until
vegetables are tender.
MRS. G. F.
FRENCH BAKED POTATOES.
Six large potatoes as near the same size as possible; place
in oven until half baked, then take them out and cut in halves;
make a dressing of the yolk of one egg, well beaten, and seas-
on with salt and pepper; place in oven again and leave until
done. Serve on a platter garnished with parsley.
miss ullian Mclaughlin.
THE HOUSEKEEPERS FRIEND 29
POTATOES A LE PARISIENNE.
Pare large uncooked potatoes; cut little balls out of these
with the vegetable scoop; drop them into ice water. When
all are prepared, drain them and put in the frying basket.
Put the basket carefully into the fat; cook ten minutes; drain;
season with salt and serve very hot. These are nice to serve
with a fillet of beef, etc. They may be arranged on the dish
with the meat or served in a separate dish.
Season cold mashed potatoes with pepper, salt and a little
nutmeg; beat to a cream with a tablespoonful of melted but-
ter to every cup of potato, two eggs and one teaspoon of
minced parsley. Roll in balls; dip in the beaten c^;^;; roll in
cracker or crumbs and fry in lard. Pile in a pyramid upon a
flat dish and serve.
Butter an earthen baking dish; put in a layer of cracker
crumbs and small pieces of butter, sprinkling with pepper and
salt; then a layer of sliced raw potatoes and a few bits of but-
ter, sprinkling with pepper and salt. Alternate these until
the dish is nearly full, the top layer being crumbs. Fill the
dish with milk and bake one-half hour in hot oven. Flour
may be used in place of cracker crumbs if desired.
MRS. S. MANDEVILLE.
SARATOGA FRIED POTATOES.
Cut into thin slices; put them in cold water over night,
with a small piece of alum to make them crisp; rinse in cold
water and dry with crash towel; fry light brown in boiling
MRS. A I'lIII.l
Select medium sized potatoes; wash clean with a brush •'
then bake. When done, cut each length; one side only;
take out the inside of each potato, and mash all together in a
pan, adding milk butter and salt; keep hot and put back in
the skins, and draw together. Allow one for a person.
MRS. C. I".. MORRIS.
30 THE HOUSEKEEPERS FRIEND
"And all that the curious palate couid wish
Pass in and out the cedarn doors."
Soak the brains in salted water for several hours; pick off
all the skin after soaking; then stew them a few minutes in
some salted water, turning- them once. Take them out, and
while they are cooling', roll several crackers to a powder and
beat an egg; then take the brains and slice them as thin as
possible, dip them first in the egg then in the cracker dust,
and have a pan of hot butter with a little lard mixed to keep
it from scorching, and fry the brains to a beautiful brown.
Serve while hot.
MRS. ROBT. McINTYRE.
Put in salt water for one hour; then put in boiling water
for twenty minutes; then roll in cracker crumbs and fry in
lard and butter, one tablespoon of each, or all butter.
MRS. JANE WICK.
One cup sweet milk, one cup fine bread crumbs without
crust, salt and pepper; beat all together, add two well beaten
e gg s ; P u t in a frying pan a small lump of butter, let it melt
and run all over the pan; pour in the omelet, cook gently until
it sets, loosen the edges and fold one-half over the other; now
put on a hot plate to fit the pan, hold firmly and turn the pan
over, it will come out nice and whole.
MRS. C H. SQUIRE.
THE HOUSEKEEPERS ERIEND
LITTLE PIGS IN BLANKETS.
Season large oysters with salt and pepper; cut fat bacon
in very thin slices; wrap one oyster in each slice and fasten
with tooth-picks; heat frying pan and put in the little pigs;
cook just long enough to crisp the bacon, about five minutes.
Place on slices of toast, cut small, and serve immediately; do
not remove the skins; garnish with parsley. This is a nice
relish for lunch or tea.
MRS. D. WATTERSON.
One pint of boiled rice, three eggs, one pint of fresh milk,
two ounces of butter, one small teacup of cornmeal, salt to
taste. Beat eggs very light, add milk and rice, then melted
butter, meal, salt and white of eggs beaten to a froth. Bake
from one-half to three-quarters of an hour.
MRS. W. F. COCHRAN.
Take a fore shank of beef (have your butcher saw it in-
stead of chopping to avoid small bones); put on the fire with
enough cold water to cover it; let it boil until the meat falls
off the bone; then take out, but save the water. Chop the
the meat into about half inch pieces; skim the boiled water
and return the meat. Chop fine a good-sized onion, thyme,
handful of parsley and a section of garlic. Toast a slice of
bread, place in the oven until crisp, then roll fine. Cayenne
pepper and salt to taste. Mix thoroughly with the meat and
simmer for three or four hours, stirring; place in glasses or
cup; put in cool place.
BREAKFAST RELISH OF OYSTERS.
Fry one and a half dozen oysters a nice brown and lay
them on five or six slices of well toasted bread. Over this
sprinkle thickly fine cut celery; pour over a pint of hot milk,
adding butter and salt; thicken with flour to the consistency
of cream. Serve hot.
MRS. A. J. WHITE.
THE HOUSE KEEPERS FRIEND
Four pounds of lean veal, one one-half pound of salt pork,
chopped fine and well mixed, one teaspoon salt, one-half tea-
spoon pepper, one cup bread crumbs, two eggs; mold in a nice
loaf and place in a dripping pan, filled part full of water; bake
three hours in a moderate oven, basting often; when done let
stand in pan until cold.
MRS, r. t. reeve.
One pint of chopped cooked veal, one tablespoon of butter,
two teaspoons of flour, one small onion minced fine, one cup
of milk, one egg, season to taste. Put the butter and flour in
a sauce pan; cook until smooth, stirring constantly; add the
milk and onion, and when cool add the veal and e^g; roll in
oblong shapes, dip in beaten egg, then in bread crumbs and
fry in hot lard.
Three pounds veal cut in pieces. Stew in one pint water;
add two onions, one apple cut fine, tablespoonful butter; then
mix one tablespoonful curry powder with a little water, add
this to the meat; also to thicken the gravy, mix one table-
spoonful flour with enough milk to wet, then cook slowly for
one and a half hours; season to taste with salt. When ready
fur serving garnish with boiled rice.
MRS. G. P.
One can salmon, picked fine, pour off most of the liquor,
one cup bread crumbs, four eggs well beaten, one teaspoon
butter. Pour in a mould and steam two hours. Dressing for
same: one cup milk, one tablespoon corn starch; boil five
minutes, then add one egg well beaten; stir thoroughly, then
take off the stove immediately or the egg will curdle.
" MRS. GEO. B. DUNHAM.
Three eggs, one pound cheese. Melt cheese in oven, add
the yolks beaten very stiff, then add the whites very stiff; bake
to alight brown twenty minutes. If a larger omelet is desired
add more eggs. Serve hot with Boston crackers split and but-
tered, and toasted a light brown.
THE HOUSEKEEPERS FRIEND 33
Break one-half package of macaroni into small pieces. Put
in a double boiler, pouring over it one quart of boiling water
and heaping teaspoon of salt; boil one hour then pour off
water; add one pint of cold milk; let come to a boil; season
with butter, pepper and salt. Pour into a baking dish in lay-
ers, alternating each layer with one of grated cheese; place in
oven and let brown. This is excellent.
miss liluam Mclaughlin,
Soak one cupful of bread crumbs in two cupfuls of fresh
sweet milk, beat into these three eggs (whipped very light),
one tablespoonful of melted butter, a pinch of soda dissolved
in hot water, pepper and salt, and lastly half a pound of grated
cheese. Butter a baking dish, pour the mixture in it, strew
■dry crumbs of bread over the fondu and brown in a quick
oven. Serve at once, as it will fall if left to stand.
This is a fish dish which is not fish at all. Make noodle
dough as for soup, beating together with a rolling pin three
eggs, a teaspoonful of salt, and flour to make a stiff dough.
Cut into four pieces, roll out as thin as paper, spread on a pa-
per to dry, and when dry enough roll up. With a sharp knife
shave the roll into thin rings and boil them five minutes in
water, boiling when the}- are put in. Brown a pint of bread
crumbs in butter in a frying pan; skim out the mock smelts
into the crumbs; pour a cupful of milk over all; let it heat up,
then serve. mrs. ford,
One dozen large oysters chopped small, one-half teaspoon-
ful salt sprinkled on them, then let them stand in their own
liquor half an hour; beat six eggs, yolks and whites separate-
ly, the former to a smooth paste ; the latter to a stiff froth; add
to the yolks a tablespoon of rich sweet cream, pepper and salt
to taste, then stir in whites. Put two tablespoons butter in a
hot frying pan; when it begins to fry, pour in your egg mix-
ture, and add the oysters quickly; do not stir, but with a
i knife lift, as the eggs set, the omelet from the
om of the pan, to prevent scorching; in five minutes it will
be done. Place in a hot dish, bottom upward over the om
and turn the pan over with the brown side uppermost upon
the dish. .Serve at once. MRS. J01
34 THE HOUSEKEEPERS FRIEND
Staple and Fancy Groceries,
74 WELLS STREET,
Butter and Eggs received direct /-i t t t r~\ \ s~\ s~\
from the Country. V_/ J~L 1 L/ 1\ V_J V_/ .
Manufacturer and Patentee of
Turkish Arm Chair and Sofa Bed,
THE MOST COMPLETE BED.
THE EASIEST CHAIR OR SOFA.
Cheaper and Better than Folding Beds.
236 WELLS STREET. co| _ AT - DCTA||
NEAR CHICAGO AVE. OULU Al hi t. I A I L .
THE HOUSEKEEPERS FRIEND 35
Melt a tablespoonful of butter, break the number of eggs
wanted on a plate, pour butter over each. One tablespoonful
cream, pepper and salt; put in oven and bake hard or soft as
desired. mrs. geo. barker.
Take hard boiled eggs, cut in halves lengthwise, take the
yolks, mash fine and mix with a little of Durkee's salad
dressing, replace in white and serve on small platter. Gar-
nish with parsley or celery. mrs. boynton.
Boil eggs hard then cool. Mix in a sauce pan two table-
spoons of butter and one of curry powder, over a moderate
fire; put in a couple of chopped onions and fry soft, add a cup
or more of broth or rich gravy and simmer until the onion is
reduced to pulp. Add to this a cup of cream mixed smooth
with a tablespoon of flour, let boil up and add the eggs cut in
slices. Heat through and serve hot. mrs. jones.
FILLED EGGS— With Sauce.
Boil hard one dozen eggs; take off the shell and cut
lengthwise. Take out the yolks, chop up with a handful of
lobster meat, a few capers, seasoning; add a little bread, fill
the eggs, place in a pan and bake. Serve with cream sauce.
MRS. ALEX. H. REVELL.
36 THE HOUSEKEEPERS FRIEND
Six eggs, yolks and whites beaten separately, one tea-
spoonful corn starch dissolved in one-half cup of milk, a pinch
of salt, fry in one tablespoonful of butter. Fry slowly to a
rich brown, roll over like a jelly roll, turn on a hot platter
with as little handling as possible. Garnish dish with parsley
and thin slices of lemon. mrs. boynton.
Make a mince meat of chopped ham, fine bread crumbs,
pepper, salt and a little melted butter. Moisten to a soft paste
with milk and half fill patty-pans; break an egg upon the
top of each; dust with pepper and salt and sprinkle with
powdered cracker crumbs. Bake in the oven about eight
minutes. mrs. w. d.
Boil eggs hard; after removing shells put in vinegar;
pepper and salt to taste. Cut lengthwise to serve.
MRS. W. F.
Twelve eggs, one-half pound powdered sugar, one and
one-half pints milk. Break the eggs, separate the yolks
from the whites and beat the whites stiff; add the sugar and
flavor with orange flower water or vanilla. Boil the milk
with a little sugar and the flavoring, when boiling drop the
whites a spoonful at a time and let them drip on a strainer.
Take half of the milk and add the beaten 3 T olks, first di-
ng with a little milk. Cook and turn with wooden spoon;
take off the fire when the whites begin to fasten, place in a
dish and pour over them the cream, carefully.
An old Flemish dish. mrs. s. b. stanchfield
THE HOUSEKEEPERS FRIEND 37
Have what you will,
hut salads arc tempting
to the palate.
Cut in very thin slices, cold roast or boiled beef, lay on a
dish with chopped parsley; make a plain salad dressing and
pour over. miss i lara d. vine.
Boil and cut one large chicken, one-half as much celery,
four eggs boiled hard, the yolks pulverized and the whites
chopped. Take the liquor in which the chicken was boiled
and boil down one-half, then add half a cup. Add at the last
one-half cup of Durkee's salad dressing. The chicken and
celery must be chopped, not cut. mrs john worthy
One-half head cabbage cut fine, three tablespoonfuls milk,
salt and pepper to taste, mustard if desired, one egg, one-half
cup vinegar, lump of butter half the size of an egg; cook a
little. MRS ROUNSA^ 1 1 1
One medium sized cabbage and one stick celery chopped
together, fine; allow to remain in cold water while you make
the dressing. Drain and sprinkle thickly with salt, pepper and
sugar to taste. For dressing, one and one-hulf cups butter,
38 THE HOUSEKEEPERS FRIEND
three-quarters of a cup of flour rubbed together, six or eight
eggs, (better the eight) one large teaspoon mustard, three-
quarters of a cup vinegar, salt, pepper and a little sugar.
Cook until thick; pour over your cabbage, mix well.
MRS E BURLING.
Peel and slice cucumbers, mix with salt and let stand half
an hour. Mix two tablespoonfuls sweet oil or ham gravy
with as much vinegar and a tablespoonful of sugar. Add the
cucumbers, which should be drained a little, add a teaspoon-
ful pepper and stir well. Sliced onions are an addition if their
flavor is liked. mrs Baldwin
Boil a fish (whitefish or trout) when done take the bones
out, cool and cut to pieces. Chop as much celery as you have
flsh, with butter and salt to taste. Use any salad dressing.
MISS NELLIE FLOOD.
One can salmon. Pour off the liquor and remove the
bones. Celery (about as much as salmon) chopped fine. Chop
three hard boiled eggs; salt and pepper. One-half teaspoon
mustard mixed in about a cup of vinegar.
MISS EMMA H. SMITH
Cut boiled potatoes into dice shape, one stalk of celery
and one large onion. Dressing: half cup of water and the
same of vinegar, butter size of walnut, two eggs well beaten,
one-half cup of sugar, tablespoon of mustard mixed with
vinegar, salt and pepper to taste and pour over the potatoes.
MRS. GEO OLIVER, LaPorte, Ind
To prevent eggs turning dark colored after being boiled
for salad use, first put them into cold water, boil five or ten
minutes slowly after the water begins to boil, then take out
and put in cold water a few minutes to cool. n. j. f.
THE HOUSEKEEPERS FRIEND 39
CREAM DRESSING--For Potato or Lettuce Salad.
Yolks of four hard boiled eggs crushed to a powder,
about a quarter teaspoon dry mustard, half a teaspoon salt,
three teaspoons powdered sugar, a small teacupful rich cream
added by degrees, lastly vinegar to taste and a little pepper.
A slice of onion allowed to remain in the dressing for a
while is an improvement. mrs. stevenson
SALAD DRESSING FOR POTATOES.
Take the well beaten yolks of five eggs, (or three whole
ones) add a small cup of boiling vinegar. Cook in earthen
or new tin, in a vessel of boiling water until stiff. Stir all
the time while cooking, then take from the fire, add f out-
tablespoons of butter, stir until cool and perfectly mixed,
then a tablespoonful of minced onion and parsley each.
When cool season with one teaspoonful mustard, two tea-
spoons sweet cream, salt and pepper according to taste.
DRESSING FOR CABBAGE OR CHICKEN SALAD.
One teaspoon of mustard, one teaspoon of flour, one
tablespoon of sugar, one-quarter teaspoon of salt, little pepper;
butter size of walnut, yolk of two eggs. Wet with water
enough to be smooth. With this mixture thicken one cup of
vinegar. When cold put in one cup of cream.
MRS H. J, PORTER
FRENCH SALAD DRESSING.
Mix one saltspoon of pepper with one of salt; add three
tablespoons of olive oil and one even tablespoon of onion,
scraped fine; then one tablespoon of vinegar. When well
mixed pour the mixture over your salads and stir all until
For chicken and fish salads use the Mayonnaise dressing.
For simple vegetable salads the French dressing is most
appropriate, using onion rather than garlic.
MRS. E. PETRI 1.
THE HOUSEKEEPERS FRIEND.
Leads = The = VOorld !
Makes More bread
Makes Whiter bread
Makes Better bread
Than Any Other Flour Manufactured.
THE HOUSEKEEPERS FRIEND 41
BREAD- ROLLS, BREAKFAST CAKES.
' It is with our judgment as with our watch, none go
just alike, yet each believes his own."
EXCELLENT BREAD RECIPE.
Sift into a pan four pounds flour, bank it well up against
the sides. Take one quart tepid water, into which mix thor-
oughly two cents worth compressed yeast and one heaping
teaspoonful salt. Thoroughly beat this; leave the remainder
of the flour against the sides. Cover the pan with a cloth
and set in a warm place until it rises. Mix in the rest of the
flour until the dough will have left the pan. Work well for
twenty minutes. Divide into four equal parts and let rise
again to the top of the pan. Bake until a straw can be run
through and come out clean, miss matie hiogins
One cup rye flour, one cup corn meal, one cup sour milk,
one-half cup molasses, one even teaspoonful soda, one tea-
spoonful salt, one tablespoonful lard; sift three times, meal,
flour, salt and soda; place in bowl. Mix lard and molasses
together and slightly warm; then with sour milk add the
contents of bowl. Work three minutes, place in greased
mould and steam for three hours. mrs j. k. b.
BOSTON BROWN BREAD.
Two cups Indian meal, two cups rye or graham flour,
one-half cup molasses, one-half cup yeast, one teaspoon salt,
one teaspoon saleratus. Mix with warm water, not too stiff.
Let rise and steam three hours.
MRS N. W. HARRIS.
THE HOUSEKEEPERS FRfEND
Take enough dough for one loaf from the white bread.
Add one-half cup of shortening (lard and butter), two-thirds
cup of currants, one-half cup of sugar. The secret of good
bread is to mix the shortening and the sugar thoroughly into
the dough and add the currants last, then let it rise again
and bake in a moderate oven. mrs john worthy
BEST BAKING POWDER BISCUIT.
One quart of sifted flour; work through it well; three
and one-half teaspoonfuls of baking powder, (Dr. Price's) one
teaspoonful of salt, one-half (small) cup of butter. Mix well,
then add enough water to make a soft dough. Bake fifteen
minutes in rather a quick oven. miss anna riddkll.
One quart Graham flour, three teaspoonfuls Dr. Price's
baking powder, butter size of egg; mix thoroughly through the
flour; add cold water enough to make a paste; roll quickly;
knead as little as possible; bake in hot oven.
MISS LIZZIE LEAVENS, Unionville, Can
Cut bread in small square (two inch) slices; soak in milk.
After pressing the milk from bread dip in egg. Fry in
butter; sprinkle a little sugar on while frying. Serve hot.
N, j. FLOOD
Six potatoes, one pound meat, one onion, salt and pepper,
all chopped fine. Fry in butter. Serve with poached eggs
on toast. mrs m.
Take five eggs, beat whites and yolks separately, three
tablespoonfuls flour, one-half pint milk, a little salt. Fry in
butter. Serve with jelly or syrup. c. a. m.
THK HOUSEKEEPERS FRIEND 43
One pint sour milk, one egg, one tablespoon sugar, one
teaspoon soda, good fresh graham flour enough to make a
stiff batter. To be baked in a quick oven.
One-half cup of sugar, one tablespoon of butter, rub
together; one-half teaspoon of salt, one egg, one and one-half
cups milk, two-thirds cup of yellow corn meal. Sift one and
one-half teaspoons Dr. Price's baking powder in flour enough
to have batter drop from spoon. Twenty minutes in a hot
oven. mrs w. h. hammond
Half cup of milk, half cup water, one egg, two table-
spoons butter, one tablespoon sugar, one teaspoonful Dr.
Price's baking powder; add flour enough to make a batter.
MRS DR. PAUL
One pint milk, three teaspoons Price's baking powder,
one-half cup butter, three cups flour, three well beaten eggs.
Bake in waffle irons. miss lillian mc i.aughlin
One beaten egg, two tablespoons sugar, two tablespoons
melted butter, one cup sweet milk, two cups flour, one tea-
spoon cream tartar, one-half teaspoon soda, mrsn.w. Harris
Two cups flour, two teaspoonfuls Dr. Price's baking
powder, one-half teaspoonful salt, one-quarter cup sugar, one
egg, one and one-half cups milk, one tablespoon melted
butter. Mix the dry materials, beat the egg and add milk.
Beat all together; add butter last, Bake in hot oven,
MISS K. NASH.
44 THE HOUSEKEEPERS FRIEND
Soak dry bread in sour milk; two eggs, half teaspoon of
soda and salt, flour enough to thicken. They are very nice
with boiled rice added. If boiled rice is used do not use so
much flour. mrs c. a. mannheimer
Take twelve raw potatoes, peel and grate; add three
eggs, two tablespoonfuls flour, one teaspoonful sugar; salt to
taste and fry slowly with plenty of butter and lard mixed.
MRS M. A, JONES
One quart sweet milk; add one tablespoon melted butter,
•mall teaspoonful of salt, yolks of two eggs, flour enough to
make a thin batter, with two heaping teaspoonfuls of baking
powder; whites of two eggs well beaten added last.
MRS H. G. INGERSOLL
One egg, two cups sour milk, two even teaspoonfuls soda,
little salt, flour and corn meal in equal quantities, enough to
make batter. j. k. b,
Three large sweet potatoes, one-half pint flour, one pint
cream, a little salt, two spoonfuls Dr. Price's baking powder.
Boil potatoes, mash and mix in dough; roll, cut and bake.
Two teaspoonfuls sugar, butter size of egg, one egg, one
cup warm milk, one-half yeast cake, flour enough to make
stiff, like bread dough; after kneeding let rise over night, in
morning make into rolls. mrs e. burling
THE HOUSEEKEPERS ERIEND 45
One quart meal, one teacup flour, one tablespoon lard,
three eggs, three tablespoons baking powder, a little salt and
sugar. Make batter with milk. mks. stevenson
Four large potatoes, boiled and mashed through a colan-
der; one quart of flour, and three ounces of butter; three
eggs beaten light, one cup of yeast, one teaspoon of salt, one
teaspoon of white sugar. Sift flour into bowl; mash potatoes
while hot into it. Work them in with the butter, until quite
smooth; add eggs, salt, sugar and yeast. Knead well, and set
to rise at 12 o'clock in summer and 11 o'clock in winter. An
hour before tea, turn it out on the board; do not knead, but
roll lightly an inch thick; cut in round, cakes, let it stand
awhile, and bake until brown. MRS. cochran.
GERMAN COFFEE CAKE.
Two cups of yeast, one tablespoon of sugar; put in a cup
one-half full of warm water; let it soak a few minutes. With
a quart of warm milk make a sponge, with usual amount of
flour; let rise, then add three-fourths of a pound of butter
or lard, cup of sugar, two eggs beaten well; then add flour
enough to make a soft dough; let rise, then spread about an
inch thick in square low tins. When light spread with melted
butter, strew with sugar, cinnamon, chopped almond; bake
in quick oven; apples or sugar peaches may be substituted.
THE HOUSEKEEPERS FRIEND.
"l 'fthisP iedellc ^s
rjian\n\anjade if ii^0^jjtes n
In paper boxes; enough for two large pies. Always
ready; easily prepared.
NbW EqglaqdraSraMiqcB Meat
THE ORIGINAL and only complete and satisfactory
Condensed Mince Meat in the market.
Cheap substitutes and crude imitations are offered with
the aim to profit by the popularity of the New England.
Do not be deceived but always insist on the New Eng-
land Brand. The best made.
For Sale; by all Groeers.
THK HOUSEKEEPERS FRIEND
How dear to my heart are the pies of my childhood.
The pies that my mother used to make.
The apple, the pumpkin,
The dearly loved mince meat,
The joy of all, which my boyhood days knew.
One cup of lard or part butter, three cups flour, one tea-
spoon salt, one scant teacup ice water.
MRS. S. MANDEVILLE.
One pint sweet milk, two heaping tablespoons grated
sweet chocolate, one-half small cup sugar, three eggs yolks.
Beat the milk and chocolate together, heat (not boil); take off
stove and add sugar and yolks; flavor with vanilla; bake with
one crust. "While baking, beat ftie whites to a stiff froth with
tablespoon powdered sugar, sprealMffver it and return to oven
and brown delicately.
miss c. D.
One cup white sugar, bu
nut grated, one tablespoon fir
very stiff; one crust.
egg, one-half eoeoa-
f three eggs beaten
MRS J. R. B.
stir in one-ha
frost \.\\ajk wit
ich. Boil one pint milk; while boiling
ur, one cup sugar, yolks of two eggs
dd juice and grated rind of one lemon;
hites well beaten; brown lightly.
MRS. A. R. EDWARDS.
48 THE HOUSEKEEPERS FRIEND
VERMONT LEMON PIE.
The juice of three lemons and the grated rind of one, four
cups coffee A sugar, five eggs, beat the yolks well, then add
sugar and lemons and stir thoroughly; beat the whites to a
stiff froth and add to the mixture, with three tablespoons of
sweet cream; bake with upper and under crust. This rule
makes two large pies.
MRS. J. W. CALKINS.
IRISH POTATO PIE.
Boil potatoes; when cool, pass through grater. Little
more than half pint of grated potato, three quarters of a pint
of rich milk, two eggs, butter size of egg, little sweet wine,
cinnamon or nutmeg; make very sweet.
MRS. j. R. B.
Two lemons; grate off the outer peel, chop the rest very
fine. Put two tablespoons of corn starch in one teacup of hot
water and boil; when co^l, add two teacups of white sugar
and the beaten yolks of four eggs, then add the chopped peel
and the juice; stir well together; bake until the crust is done,
only one crust; beat the whites of the eggs to a stiff froth;
add five tablespoons powdere/l sugar, stirring in well; pour
over the pie while hot. Set in the oven to brown.
JE FF DAVIS PIE.
One pint granulated sugar, oW-half pint butter, creamed
well, three eggs, yolflfe and whites' beaten separately, flour, two
cups milk, whites inl^t; fiavoywith vanilla.
MRS. L. MANSFIELD.
LEMON CREAM PIE.
Put one and one-half cups of milk m douftle boiler; when
boiling add one teaspoon cornstarch; wjhen thickened remove
from fire and mix with it one cup sugar, onelemon, one tea-
spoon butter, a little salt; pour into a crust and bake. When
THE HOUSEKEEPERS FRIEND 49
One lemon, one cup sugar, two eggs, three tablespoons of
(lour, one cup milk. (Irate the rind of the lemon; mix the
whole together, leaving out the whites of the eggs; pour in
the milk last. Hake in a deep plate lined with pastry. Heat
the whites of the eggs to a stiff froth, sweeten with four table-
spoons of sugar, put on top when baked, and return to oven
and brown lightly.
MISS E. T. SHIPLEY.
Stew one package of Dougherty's New England Con-
densed Mince Meat with a quart of water for twenty minutes
or until the meat bccoTnes thick, and it is then read)- for the
crust. This makes two delicious pies, although sugar, fruit
syrup, wine or vinegar may be added to suit the taste, in
which case use less water.
T. E. DOUGHERTY.
YANKEE PUMPKIN PIE.
One can pumpkin, one pint rich milk, eight eggs, one cup
brown sugar, one teaspoonful cinnamon and ginger, a little
salt to taste.
ST It AAV BERRY PIE.
Make enough dough (not to short) for lower crust only;
put in strawberries, peaches or blackberries; sift a little flour
through and sweeten to taste; bake until done. Make a
Meringue with the whites of two eggs and a tablespoon of
•-sugar; pour over fruit when cold. in winter use canned fruit
or preserved gooseberries.
Three pounds lean beef, boil and chop, two pounds suet,
four pounds raisins, four pounds currants, one pound citron,
four pounds sugar, grated rinds and juice 8f three lemons,
three large tablespoons cinnamon, three grated nutmegs, two
tablespoons each cloves and mace, one quart boiled down
cider, four tablespoons salt, two quarts apples to quart meat.
Boil slowly together for nearly two hours; then pack in a jar
. closely; put in a cold place.
MRS. A. R. EDWARDS.
* m £
THE HOrSRKEKPKR'S FRIEND.
belongs to the equipment of every well appointed pantry, even
in dairy districts, as it is ever ready for use and thoroughly
takes the place of either fresh cream or milk on the table, for
cooking, baking, pastries, dressings and cream of all kinds.
It has special advantages tor seasoning coffee and cocoa,
as it does not weaken the flavor of the former like unprepared
milk or cream and makes a delicious blend with the latter.
It enables you to prepare and serve ice cream on short
notice and at a small expense.
For salad dressings and fruit it is of a more appetizing
appearance than fresh cream, as it does not curdle.
Delicious for oyster stews, puddings, custards, etc.
As it is an absolutely pure milk of the best quality, produced
in model dairies, which are kept under strict sanitary regulations, a
as scrupulous cleanliness is observed in its handling and pre-
paration, and as any deliterious elements, which may occur in
fresh milk, are thoroughly destroyed by a process of steriliza-
tion, Highland Evaporated Cream is fit for use on the table of
any "gentlemen." To convince yourself you should see our
canning kitchen which we take pride in showing to visitors.
The high sanitarv value of our product commends it
specially as a food for infants.
Helvetia }A\\\ Qotodetosififl Qo.,
THE HOUSEKEEPERS FRIEND 5 1
"And solid pudding against empty praise."
HOLLOW BLOCK OF ICE TO SERVE PUDDINGS,
First have your ice sawed the desired shape, then fill the
mold in which the pudding is to be packed with boiling water,
and place it upon the ice until it has hollowed out a place suf-
ficiently deep enough to support it. Cover a platter with ferns
as gracefully as possible and set the block upon it. When
time to serve immerse the mold of pudding in cold water to
loosen it, remove the cover, insert and stand in the hollowed
APPLE BUTTER PUDDING.
One pint rich milk, two cups flour, four eggs, one tea-
spoonfnl salt, one-half teaspoonful soda dissolved in hot water.
Peel and core eight apples carefully, cut them up, spread over
bottom of dish. Bake one hour and serve hot with sweet sauce.
j. R. li.
APPLE MERINGUE PUDDING.
One pint stewed apples, three eggs, one-half cup white
sugar, one teaspoonful butter, one teaspoonful nutmeg and
cinnamon mixed; sweeten and spice, and while the apple is
still very hot, stir in the butter, and a little at a time the yolks;
beat all light, pour into a buttered dish and bake ten minutes;
cover without taking from the oven, witli a meringue made of
the beaten whites, two tablespoonfuls of sugar and bitter al-
mond flavoring; brown very slightly. Eat cold with cream.
MISs HARRIET CAZES.
52 THE HOUSEKEEPERS FRIEND
One pint milk, two eggs well beaten, two slices of bread
well buttered and cut into small squares (cut off the crust),
one-half cup cocoanut; flavor with nutmeg; sweeten to taste;
mix all together and bake. Eat with sauce. This quantity is
enough for four persons.
MRS. K. ROBINSON.
Three cups flour, one cup sour milk, one cup molasses,
one cup fruit, one-half cup butter, one teaspoon soda, a little
salt. Steam three hours and serve with lemon sauce.
MISS MINNIE GOODENOUGH.
CHERRY TAPIOCA PUDDING.
One cup of tapioca washed and soaked over night. In the
morning boil in double boiler until free from lumps, it takes
about two to three hours; add one cup of sugar and one tea-
spoonful vanilla; stone one quart of cherries and sweeten;
stir the cherries into the tapioca just before serving. Serve
with cream and sugar. Very nice cold.
MRS. DR. BOYNTON.
One egg well beaten, one cup of sugar, one cup of sweet
milk, three tablespoonfuls of melted butter, one and one-half
teaspoonfuls of Dr. Price's baking powder, two cups of flour;
bake forty minutes. To be eaten with sauce.
Sauce for pudding: — One cup sugar, one-half cup butter,
one-half teaspoonful salt, one tablespoonful flour; pour on three
cups of boiling water, let it boil a few minutes; flavor with
lemon or vanilla.
Two cups of bread crumbs, one cup sweet milk, two table-
spoons sugar, one tablespoon butter, two teaspoons baking-
powder, yolks of two eggs. Stir together and bake one-half
hour; then spread with jelly and the whites of the eggs beaten
with sugar, and return to bake brown.
MISS DORA MATTESON.
THE HOUSEKEEPERS FRIEND 53
Six ounces suet, six ounces bread crumbs, six ounces sugar,
three eggs beaten separately, two teaspoonfuls cinnamon, one-
half or three-quarter pound stoned dates. Beat the sugar and
eggs together, stir in the other ingredients and steam two
Sauce: — Beat into the yolks of three eggs enough pulver-
ized sugar to thicken, then stir in the whites of the eggs
beaten to a stiff froth
MRS. D. SAUER.
One pound figs chopped fine, one cup bread crumbs, one
cup flour, one cup chopped suet, one cup molasses mixed with
tablespoon of soda, one cup sour milk, three well beaten eggs,
one teaspoonful salt; steam two and one-half hours. Serve
Sauce: — One cup brown sugar, one tablespoonful corn-
starch, one-half cup butter, yolks of two eggs; stir to a cream.
Beat the whites to a stiff froth add the other ingredients, place
over a tea kettle and add one-half cup boiling water; stir well
while boiling. Flavor with lemon.
miss lillian Mclaughlin.
ENGLISH PLUM PUDDING.
Two pounds seeded raisins; two pounds currants, one
pound beef suet chopped fine, six eggs, two pounds sugar, one-
half pound citron, two nutmegs, one pint milk, a few bread
crumbs and three cups flour; put in tin pan well greased; boil
MRS. J. W, STEAD.
ENGLISH PLUM PUDDING.
Two slices Baker's bread; soak in one pint sweet milk, one
tea cup of molasses, one egg one half teaspoonful cloves, cin-
namon, allspice and mace each, one-half nutmeg, one-quarter
teaspoon of baking soda, one-half pound suet chopped fine,
one pound raisins, one-half pound currants, two ounces citron
and one pound flour; beat well and steam five hours.
54 THE HOUSEKEEPERS FRIEND
Put into a sauce-pan one quart milk and set over moder-
ate fire. When scalding hot add the whites of three eggs
beaten stiff; stir briskly a few seconds and remove them from
the milk. Have ready the yolks beaten to a cream with four
tablespoons of sugar and one heaping tablespoon of flour; stir
until well thickened; then turn into a dish and flavor with a
teaspoon of vanilla. When cold add the whites to the top
without stirring. Set on ice until ready for use.
MRS. J. A. COLEMAN.
STEAMED GRAHAM PUDDING.
Two cups Graham flour, one cup molasses, one cup sweet
milk, one tablespoon soda, one teaspoon salt, one teaspoon all-
spice, one-half cup raisins stoned and chopped; one and one-
half hours to steam.
Sauce for above: — To one-half cup butter and one cup
sugar stirred to a cream, add two tablespoons milk and let just
come to a boil; stir quickly and take from the fire. Should be
a perfect foam,
MRS. S. MANDEVILLE.
Boil one quart milk; stir into it four tablespoons of corn-
starch dissolved in a little milk, four tablespoons sugar and
yolks of four eggs. Beat the whites of the eggs and add tea
cup pulverized sugar; spread on top and brown lightly. Serve
Boil one quart milk; while boiling stir in a small cup corn-
meal and a teaspoon salt; when cool beat three eggs, sugar to
taste, also spices ginger and cinnamon, one-half cup raisins,,
a little bit butter on top; stir these in pudding dish, then add
one pint cold milk; bake two hours.
MRS. A. R. EDWARDS.
ICED CHERRY PUDDING WITH AVHIPPED CREAM.
For the medium size molds of iced cherry pudding use a
quart of Morella cherries, which are very juicy and sour.
Meanwhile put a pound of granulated sugar over the fire, with
a gill of cold water and let it boil. When the cherries are
stoned, put them into the sugar and boil them just tender
only for a few minutes, but do not let them break. After ad-
THK HOUSEKEEPERS FRIEND 55
ding- the cherries to the boiling sugar, stir two heaping table-
spoons of corn starch with a cup nearly full of cold water, stir
that into the cherries and stir the mixture often enough to
prevent burning until it has boiled sufficiently to thicken.
Upon cooling, pour it into moulds wet with cold water and
place it where it will cool; then put it next the ice to become
entirely cold. Serve it turned from the molds within a border
of cold whipped cream.
MISS KIJ.A S. WAIDNER.
Make a light baking powder biscuit dough and roll quite
thin; cut in squares about four inches; place in each square
two halves of canned peaches, one tablespoon sugar, small
piece of butter and a little juice of the fruit; pinch the corners
together and place in pudding dish, the corners and edges
underneath; cover them with boiling hot water; add to the
water, butter, sugar and juice from the canned fruit, and bake
about twenty minutes in hot oven.
MRS. S. MANDF.VILI.K.
One cup uncooked rice, one quart milk mixed with one
cup cream, sugar to taste, a little salt and cinnamon; put in
oven to bake about two honrs, stirring occasionally.
MRS. W. C WYNNE.
RUSSIA CREAM PUDDING.
Four eggs, one quart milk, one cup sugar, one-half box
Coxe's gelatine; beat the yolks of eggs with sugar, then add
gelatine; scald the milk, turn it on the above mixture, boil a
little longer than custard, strain, and when nearly cool, add
the whites of the eggs beaten to a stiff froth; flavor with lemon
or vanilla and turn into a mold to cool.
MISS NELLIE MANCHESTER.
One-half cup of butter, two tablespoons of sugar, two eggs.
one cup of sweet milk, two cups of flour, two. heaping tea-
spoons of Dr. Price's baking powder, one cup of seeded raisins
chopped tine; steam in cups one-half hour, and serve with
pudding sauce. This will serve nine persons.
MRS. CRUMPACKER, I.a Porte, Iiul.
THE HOUSEKEEPERS FRIEND.
Pour over one-half package of Coxe's gelatine a cupful of
cold water, add one and one-half cupful sugar; when soft add
one cupful boiling water and juice of one lemon then the
whites of four eggs; beat all together until it is white and
frothy, or until gelatine will not settle clear in the bottom of
dish after standing a few minutes. Put in a glass dish; serve
with custard made from one pint milk, yolks of four eggs, four
tablespoonfuls sugar and grated rind of lemon; boil.
MRS. J. B. HOBBS.
One-half cup suet chopped fine, one-half cup N. O. molass-
es, one-half cup sour milk, one cup chopped raisins, one-half
cup vSanta currants, one-half teaspoonful cloves, one teaspoon-
ful cinnamon, one-half teaspoonful nutmeg, one-half tea-
spoonful soda, flour to make thick; steam three hours; serve
One cup of molasses, one cup of chopped suet, one cup of
milk, one cup of seeded raisins, three and. one-half cups of
flour, one tablespoonful of soda dissolved in the molasses.
Steam three hours and eat with sauce.
MRS. GEO. S. NORFOLK.
One quart of milk; boil, and pour over two and one-half
pints of bread crumbs; the yolks of four eggs well beaten, a
heaping tablespoonful of sugar; put in the oven and bake;
then add a layer of preserves, then the whites of the eggs
beaten with a cupful of white sugar; put in the oven and
MRS. J. A. WHITE
LIQUID PUDDING SAUCE.
One cup sugar, one large tablespoonful butter, one tea-
spoonful flour, one teaspoonful flavoring extract; mix; pour
over just enough boiling water to thicken slightly; stir while
pouring. An egg may be used instead of flour.
THE HOUSEKEEPERS FRIEND 57
The Sham and the Real.
Every good thing has its imitators, every genuine article
its counterfeits. The Ammonia and Alum Baking Powders
sold over the counters are no more like Dr. Price's Cream
Baking Powder, than the paste is like the real diamond, or a
counterfeit is like one of the old master's genuine paintings.
When greedy and merciless manufacturers claim their
adulterated and harmful baking powders are as good as Dr.
Price's, they know they are not telling the truth. These
people know they are destroying the stomachs and the com-
plexion of the consumers, and there are many grocers recom-
mending such powders over their counters — knowing same
to be injurious and worthless — simply to make a large profit.
Dr. Price, a concientious physician, has spent a lifetime
in perfecting and popularizing his Cream Baking Powder,
the only Pure Cream Tartar Powder now to be obtained.
Multitudes of imitators all over the land have sprung up,
not to imitate the purity of Price's Cream Baking Powder,
but to see how cheap they could make their counterfeits and
hoodwink the public.
Some use Ammonia and others Alum, but all these shams
cry in chorus, "Buy this, its just as good as Dr. Price's and
Price's Cream Baking Powder is the standard for purity
and perfection the world over, and is beyond comparison.
Dr. Price stands for Pure Food and a foe to all shams.
THE HOUSEKEEPERS FRIEND.
"With weights and measures just and true,
Oven of even heat,
Well-buttered tins aud quiet nerve" —
Success will be complete."
One pound sweet almonds, one-half ounce bitter almonds,
three-fourths pound pulverized sugar, thirteen eggs, rind and
juice of one lemon, two heaping teaspoonfuls corn starch,
one-half teaspoonful Dr. Price's baking powder; stir almonds
sugar, lemon and yolks of eggs; then mix the whites well
beaten; add corn starch, and bake slowly one and one-half
hours. MRS. d. s.
Beat to a stiff froth the whites of eleven eggs, one table-
spoon water, one-half teaspoon salt; sift seven-eighths cup
flour three or four times; one cup sugar, one spoon vanilla,
one spoon cream of tartar. Bake in tins that have never
been used for anything else, and do not butter them. Bake
not more than one-half hour in moderate oven, and invert as
soon as removed. mrs. w. f. levings.
Stir to a cream two cups powdered sugar and three-
fourths cup of butter; add one cup milk, two cups flour mixed
well with one cup corn starch and three teaspoons Dr. Price's
baking powder, whites of six eggs well beaten; flavoring to
taste; bake in moderately heated oven. When cold, ice with
the whites of two eggs beaten stiff with powdered sugar and
one teaspoonful corn starch. mrs. j. e. coleman.
THE HOUSEKEEPERS FRIEND 59
Five eggs, two and one-half cups sugar, one and one-half
cups butter; mix well together, and add two large cups of
blackberry jam, one cup buttermilk, one dessert spoonful soda,
four cupfuls browned flour, one teaspoonful cloves (ground)
one allspice, one tablespoonful cinnamon, one and one-half
pound citron. miss clara devin.
Two cups sugar, one teaspoon cinnamon, one teaspoon
cloves, one-half nutmeg (grated), two cups buttermilk, one
teaspoon soda, one cup chopped raisins, enough flour to
stiffen. mrs. n. haythorn.
Six ounces grated almonds, twelve yolks of eggs, three-
fourths pound sugar, the grated rind of a lemon, little less
than one ounce cinnamon and cloves mixed, five ounces of
finely grated pumpernickel and the whites of ten eggs beaten
to a stiff foam. The twelve yolks, the almonds and sugar
must be stirred one-half hour, then the bread added, and
lastly the whites of the eggs. Take from one to one and one-
half hours to bake, with most heat underneath till it has
raised, with a moderate heat all the time. (Pumpernickel
can be bought at any bakery.) mrs. i>. sauer.
One-half cake grated chocolate, one-half cup sweet milk,
yolk of one egg; cook well over hot water, and set away to
cool; two eggs, three-fourths cup milk, three-fourths cup but-
ter, one and one-half cup sugar; put together and stir in the
cold chocolate, adding two cups flour and one even tea spoon
soda dissolved in milk. This makes a very large cake.
MRS. JAM'. WICK.
6o THK HOUSEKEEPERS FRIEND
CHOCOLATE CREAM CAKE.
Two cups sugar, one cup butter, one cup milk, one cup
corn starch, two cups flour, whites of six eggs, one teaspoon
soda, two teaspoons cream tartar; rub butter and sugar to a
cream; add eggs well beaten; put in corn starch dissolved in
milk, then the flour, and last 'the soda and cream tartar in a
little milk; stir well; cook in long flat pan. When cold cover
with this cream: Three cups granulated sugar, one cup milk;
boil ten minutes; beat until cold, then put on cake and allow
to cool; melt one-fourth cake chocolate (grate and put in pan
over steam), and spread over top of cream; cut in squares
when cold. mrs. d. sauer.
Make three thick layers of cake, one gold, flavored with
lemon, and two silver, with almond. Make the cream as fol-
lows: One and one-half pints milk or cream; put over water;
add the yolks of six eggs well beaten, with two tablespoons
arrow-root. When cooked, divide in two parts; to one part
add two tablespoons pulverized sugar, six tablespoons grated
chocolate, one-fourth pound crushed macaroons or cocoanut;
to the second add one dozen bitter almonds and six dozen
sweet almonds, blanched and split; one ounce citron sliced
thin, four tablespoons pulverized sugar, one teaspoon rose;
color with cochineal coloring. Put the cakes together thus:
First, a white cake with chocolate cream; then a yellow cake
with rose cream; then white cake covered with the following:
Icing, made as follows: Whites of four eggs beaten with one
pound of pulverized sugar; add, by degrees, one pound sweet
almonds beaten to a paste with rose water; when nearly dry,
finish with a plain white icing over top and sides. Procure
the almonds ready shelled. mrs. e. durand.
Three eggs well beaten, one cup molasses, one cup sugar,
one cup butter, one cup chopped rasins, one cup currants, one
cup cold strong coffee, five cups flour, one teaspoon soda, one
teaspoon cinnamon, one teaspoon cloves, one teaspoon nut-
meg, a little salt. Bake in slow oven from one and one-half
to two hours. miss emma schwingel.
THE HOUSEKEEPERS FRIEND 6l
One heaping cup butter, two heaping- cups sugar, four
eggs, two and one-half cups flour, two-thirds cup milk, two
teaspoons Dr. Price's baking powder; put one-half of this
mixture in a pan, add one tablespoon of molasses, one large
cup raisins, stoned and chopped; one-fourth pound citron
sliced fine, one teaspoon cinnamon, one-half teaspoon cloves
and allspice each; grate in a little nutmeg; add one teaspoon
flour. This makes three layers. For filling: One pound
raisins and one-half pound figs chopped fine; mix with jelly;
water may be used, mrs. sauer.
Two cups sugar, three-fourths cup butter, three-fourths
cup milk, three cups flour, whites of six eggs, two and one-
half teaspoonfuls Dr. Price's baking powder; flavor with
vanilla. mks. e. s. smith.
FRUIT CAKE WITHOUT BUTTER, EGGS OK MILK.
One pound of fat salt pork, two pounds of raisins, one
pound of English currants, one-fourth pound of citron, one
pint of molasses, one pint of boiling water, one cup of dark-
brown sugar, one tablespoon each of allspice, cinnamon, mace,
cloves; one grated nutmeg, and one tablespoon of saleratus.
Chop the pork until it is the same as lard, then pour the boiling
water over it, only saving enough to dissolve the soda; then
add the sugar, molasses and other ingredients, with the
exception of the fruit, which should be added the last thing.
Seed the raisins, slice the citron and wash and dry the cur-
rants, and roll in flour before stirring in the cake; it should
be stirred as stiff as an ordinary fruit cake; bake one hour.
This will make four loaves, and will keep as long as any fruit
cake. mrs. k. graham.
Two pounds seeded raisins, two pounds currants, ten
eggs, one pound light brown sugar, three-fourths pound but-
ter, four and one-half cups flour, one grated nutmeg, one
pound citron, large glassful peach syrup; beat sugar and but-
ter to a cream; stir the flour with the fruit; mix all together;
add three teaspoonfuls Dr. Price's baking powder.
MRS. J. W. STEAD.
62 THE HOUSEKEEPERS FRIEND
FRUIT POUND CAKE.
One pound of sugar, one pound of currants, one pound of
butter, eight eggs, one-fourth pound of citron, a small tea-
spoonful of cinnamon and allspice, three heaping teaspoonfuls
of Dr. Price's baking powder, one cup of milk, enough flour
to make stiff; bake in a slow oven from an hour and a cpiarter
to two hours, MRS. chas, cox.
Two cups pulverized sugar, one half cup butter beaten
to a cream; add one-half cup milk, two and one-half cups
flour, two and one-half teaspoons Dr. Price's baking powder,
whites of eight eggs; bake in jelly tins. For filling, make
boiled frosting of one and one-half cups sugar moistened with
a little cold water, whites of three eggs; add one cup hickory
mits and one cup raisins chopped fine, mrs. d. sauer.
Two cups of sugar, one-half cup of butter, yolks of five
eggs and whites of three, three cups of flour, one-half cup of
cornstarch, four teaspoons of Dr. Price's baking powder, one
cup of sweet milk; flavor to taste, and bake in slow oven.
F. A. M.
JERSEY FRUIT CAKE.
One and one-half teacups sugar, one-half teacup butter,
one-half teacup sour milk, two and one-half teacups flour, two
teaspoonfuls Dr. Price's baking powder, one pound raisins,
one pound currants, one-fourth pound citron, foiir eggs.
Three-fourths cup butter, two cups sugar, one-half cup
milk, three cups flour, one teaspoonful Dr. Price's baking
powder sifted with the flour; whites of six eggs beaten to a
froth; flavor with bitter almond. mrs. i. a. jones.
THE HOUSEKEEPERS FRIEND 63
One and one-half cups granulated sugar, one half cup but-
ter stirred to a cream, whites of six eggs or three whole eggs,
two teaspoons cream tartar stirred in two heaping cups sifted
flour, one teaspoon soda in half cup sweet milk; bake in three
layers. For filling take a tea cup sugar and a little water
boiled together until it is brittle when dropped in cold water;
remove from stove and stir quickly into the well beaten white
of an egg; add to this a cup of stoned raisins chopped line, or
a cup of chopped hickory nut meat and place between layers
and over tops.
MRS. D. SAl'ER.
One and one-half cups sugar, three-fourths cup butter, one
cup meats of nut desired (chopped), three-fourths cup milk,
three and one-half cups flour, whites of five eggs, three tea-
spoonfuls Dr. Price's baking powder. mrs. j. w. stead.
One cup butter, two cups sugar, three cups flour, four eggs,
one cup sweet milk, three teaspoons Dr. Price's baking pow-
der, one spoon lemon extract; bake one-half in two layers,
and add to other half one-third spoon of allspice, one-half
spoon of cinnamon, two-thirds spoon of cloves, raisins, two-
thirds cup, seed and chop; frost. miss joa riddkll.
Two pounds butter, four pounds flour, one pound sugar;
rub thoroughly till it comes to a dough; roll out about one
and a half inches thick, pinch the edges, put in flat pan, and
bake twenty minutes. mr. i kaser.
IMPROVED SUNSHINE CAKE.
The whites of seven eggs, yolks of five, one cup of granu-
lated sugar, two-thirds cup of flour, one-third teaspoon cream
tartar, a pinch of salt; sift, measure and set aside flour; also
sugar. Beat yolks thoroughly; then beat whites; after beating
64 THE HOUSEKEEPERS FRIEND
a little, add the cream of tartar and beat very stiff; stir in
sugar lightly, then the yolks, then add flour. Put in tube pan
and in the oven at once; bake from thirty-five to fifty minutes-
MRS. D. SAUER.
SNOW BALL CAKE.
One cup white sugar, half cup butter, whites of five eggs,
one and one-half teaspoonfuls Dr. Price's baking powder,
flour enough to make a batter; bake in patty pans.
Six eggs beaten well, three cups powdered sugar, four
cups flour, one cup water, one teaspoonful Dr. Price's baking
powder, the grated rind and juice of one lemon.
MISS E. T. SHIPLEY.
One-half teacup butter, one cup sugar, one and one-half
cups flour, one-half cup sweet milk, whites of four eggs, one
teaspoon Dr. Price's baking powder; flavor with lemon.
MRS. W, F. LEVINGS.
One pint flour, one cup lard; add a tablespoonful of salt;
mix with cold water enough to make stick together; work it
very little (enough to roll); put in jelly tins and bake; take
from oven and butter while hot; place fruit between layers;
add sugar to taste. Any canned berries may be used instead
of strawberries. mrs. geo. barker.
One cup sugar, half cup butter, half cup sour milk, two
eggs well beaten, half teaspoonful soda, one teaspoonful each
of spices. F. A. M.
THE HOUSEKEEPERS FRIEND 65
Two cups white sugar, half cup butter, one cup milk,
three cups flour, two teaspoons Dr. Price's baking powder,
whites of five eggs beaten stiff, flavoring to taste; bake in
slow oven one hour. miss fannie mc laughlin.
WHITE FRUIT CAKE.
One cup butter, two cups sugar, one cup milk, three and
one-half cups flour, whites of five eggs, two teaspoons baking
powder (Dr. Price's), one-half pound almonds, blanched and
chopped, one cocoanut grated, one pound citron, chopped fine;
mix the fruit with a little flour.
MRS, GEO. DUNHAM.
One cup butter, one cup brown sugar, one cup molasses,
one cup sour milk, four eggs, two tablespoons vinegar, one
teaspoon soda, one cup chopped raisins dredged with flour,
three-quarters cup flour.
MRS. GEO. p, power.
Take yolks of three eggs, one cup sugar, five tablespoons
melted butter, one cup new milk, one teaspoon cream tartar,
one-half teaspoon soda, two cups flour; sift flour, cream tartar
and soda together; flavor with vanilla.
MIS* NELLIE MANCHESTER.
Soak one-half pound almonds in hot water until the skins
rub off and pound fine; beat whites of three eggs stiff with
one-half pound white sugar, add the almonds, drop on paper,
sprinkle sugar over and bake.
MRS. GEO. B. DUNHAM.
Melt one-half cup of butter in one cup hot water; while
boiling stir in one cup flour; remove from fire, and when cool
stir in three eggs, one at a time, without beating; drop in
tablespoonful on buttered pan and bake twenty-five minutes
in moderate oven. mrs. w. heywood.
66 THE HOUSEKEEPERS FRIEND
CREAM FOR PUFFS.
One-half pint milk, one-half cup sugar, two teaspoonfuls
corn starch, two eggs, flavor to taste. Split puffs and fill with
cream. This quantity will make eleven puffs.
WHITE LAYER CAKE.
Two cups sugar, whites of four eggs, four tablespoonfuls
melted butter, one cup milk, two and three-quarter cups flour,
two tablespoonfuls Dr. Price's baking powder, flavor with
MRS. e. s. SMITH.
In which any kind of filling may be used. One and one-
half cups sugar, one-half cup butter, one-half cup milk, two
and three-quarter cups flour, two teaspoonfuls Dr. Price's
baking powder, three eggs well beaten.
MRS. e, s.
THE HOUSEKEEPERS FRIEND 67
a^DERSO/M aRT CO.,
■Wholesale and "Retail
PICTURES AND FRAMES,
Fine Gold Work A Specialty.
172 NORTH CLARK ST., - CHICAGO.
PARIS FLORAL CO.,
Choiee - Cut - Flo\x7e;rs-,
Wedding and Table Decorations.
Orders for Weddings, Parties, 8cc, promptly attended to.
TELEPHONE 4858. 189 N. CLARK ST.
68 THE HOUSEKEEPERS FRIEND
Two cups of white sugar, one-half cup of cold water; place
on stove and let boil five minutes; when syrup is ready, have
the white of one egg beaten stiff; then stir syrup into the egg,
stir slowly at first. If icing is too thin, place the last of syrup
on stove and let it get thicker before adding to egg; if too
thick, thin it with a little hot water.
F. A. M.
ALMOND NOUGAT FILLING.
One pound sweet almonds, blanched and chopped, one cup
sour cream, one cup sugar, flavor with vanilla; beat all to-
gether and spread between layers.
Whip thick cream, sweeten a little; add chopped almonds
or other nut meats; mix well and spread.
Three cups light brown sugar, three-quarters cup butter,
one-half cup cream, one teaspoon vanilla; stir well and boil
in double pail fifteen minutes; take from stove and beat until
cold; spread between layers.
Three cups brown sugar, quarter cup water; boil until it
hairs; add one-half cup cream, one tablespoon vanilla, one-
half cup butter; boil all for ten minutes.
MRS. J. BUELE.
THE HOUSEKEEPER'S FRIEND. 69
One pint milk, two tablespoons corn starch, yolks of two
eggs, three tablespoons sugar, flavoring to taste; boil until
MRS. A. R. EDWARDS.
Two cups grated chocolate, one cup sugar, one cup water,
small piece of butter; boil until it begins to thicken; flavor
MRS. e. s.
One-half pound figs chopped fine, quarter pound almonds
chopped fine; add one large cup water with half cup sugar;
cook until it thickens somewhat. Put in filling when nearly
MRS. j. w. stead.
FIG FILLING, WITHOUT ALMONDS.
One-half pound figs chopped fine, one cup water, one-half
cup sugar; cook until soft and thickens.
MRS. e. s.
Three cups sugar, water enough to moisten; boil to a
thick syrup; whites of three eggs well beaten; pour the boil-
ing syrup over the beaten whites slowly, and while pouring
beat very fast; add vanilla and beat until cold.
MRS. GEO. NORFOLK.
ICE CREAM FILLING.
Four cups sugar, boiled in a pint of water until it ropes,
then pour it on the whites of four eggs beaten stiff; when al-
most cold add half a small teaspoonful citric acid; stir well
until cold; flavor with vanilla.
MRS. R. ROBINSON.
THE HOUSEKEEPERS FRIEND
LEMON JELLY FILLING.
Grate the rind of one lemon; add juice and large spoon-
ful of water, one-half cup sugar, butter size of walnut, one
egg; beat all and let boil a few minutes.
F. A. M.
Boil to a syrup, one cup sugar, four tablespoonfuls water;
add the well beaten whites of two eggs; beat until somewhat
cool, then add the grated half of peel and pulp of orange.
N. j. F.
One cup chopped seeded raisins, one cup chopped nuts,
one cup sugar dissolved; stir in raisins and nuts while boiling,
white of one egg, beaten and stirred in when taken off the
MISS EMMA H. SMITH.
ROCKY MOUNTAIN FILLING.
One fresh cocoanut, one cup raisins, quarter pound citron,
one-half pound almonds, one pound dates, six large figs, one-
half cup currants; make a thin icing of whites of three eggs
and two cups sugar; ice both sides of each of your layers.
Prepare the fruit as follows: Grate the cocoanut, take one-
third of the almonds, blanched, and chop fine with all of the
fruit, mix with a small part of the cocoanut after icing the
cakes, spread the mixture with each layer and sprinkle with
cocoanut; on the top layer spread fruit and use the whole al-
monds for decoration, sprinkling with the cocoanut.
Yolks of three eggs beaten light, with one and one-half
cups sugar, flavor with vanilla. A tablespoon of sweet cream
or one of vinegar will prevent crumbling.
THE HOUSEKEEPERS FRIEND. 71
HOUND'S EARS OR MAGIC PASTRY.
Two tablespoonfuls of white powdered sugar, four ounces
fine flour, two eggs; mix all together very smoothly; cut in
leaf shape and fry in lard.
MRS. j. a. white.
One cup sugar, one-half cup molasses, two-third cup of
currants, two eggs, six tablespoonfuls sweet milk, one tea-
spoonful cinnamon, one teaspoonful cloves, one teaspoonful
soda, flour enough to roll.
MRS. h. wunderle.
Three cupfuls of sugar, one cupful of butter, beaten to a
cream; the whites and yolks of six eggs well beaten, two table-
spoonfuls sweet milk, one-half teaspoonful cream tartar, one-
quarter teaspoonful soda sifted with one pound corn starch,
one teaspoonful lemon juice; bake in patty pans.
MISS MAUD WILLIAMS.
CORN STARCH PATTIES.
One pound Kingsford corn starch, one pound sugar, one-
half pound butter, six eggs, two teaspoonfuls Dr. Price's baking
powder, extract of vanilla; beat well together; bake in patty
pans. MRS. j. w. STEAD.
One cup sugar, one eg^; well beaten, one-half cup butter,
one-half teaspoon soda, one teaspoon cream of tartar, four
tablespoons sweet milk; roll soft and bake in a quick oven.
72 THE HOUSEKEEPERS FRIEND
Two cups N. O. molasses, one cup brown sugar, one cup
lard, one tablespoon soda, one-half cup boiling water; mix
soft and bake.
One-half pound sugar, one-half pound butter, four eggs,
nine ounces flour, two teaspoonfuls Dr. Price's baking powder;
bake in very thin sheets; before being put in oven, sprinkle
with sugar and sliced almonds. Almonds may be grated or
pounded if preferred.
MRS. d. s.
SOFT GINGER BREAD.
One cup molasses, one cup sugar, one cup boiling water,
two eggs, two teaspoons ginger, one teaspoon soda, three cups
flour, one cup butter; beat butter, sugar and molasses, add
water, then eggs last of all.
MISS JOA RIDDELL.
POOR MAN'S SOFT GINGER BREAD.
One teaspoonful soda dissolved in one cupful of molas-
ses; add two tablespoonfuls butter, one-half cup sour milk,
one teaspoonful ginger, one and one-half cup flour.
MRS, F. M. LAUPEAR.
One-half cup sugar, one cup milk, two eggs, two teaspoons
baking powder, one tablespoon melted butter, nutmeg to taste;
fry in hot lard.
Take three cups bread dough, one C up sugar, one egg,
butter the size of an egg, salt; mix together and set to rise.
When risen pull out with the hands until the dough is very
light; break off pieces with the hands and drop into hot lard
and fry. Sprinkle with sugar or cinnamon.
MRS. M. B. MILLER.
THE HOUSEKEEPERS FRIEND 73
74 THE HOUSEKEEPERS FRIEND
"They surfeited with honey
And began to loathe the taste of sweetness;
Whereof a little is more
Thau a little is by much to much."
— Shakespeare .
Peel, core and quarter dozen Spitzenberg apples; stew-
gently with cup of water, white sugar sufficient to sweeten,
and a little cinnamon; when reduced nearly to a pulp, turn
into a dish. Make a soft custard of one quart milk, yolks of
four eggs, small quantity sugar and essence of lemon; when
cold, place over apples and whip the whites of four eggs with
a quarter pound of pulverized sugar and heap lightly on top.
MRS. j. R. B.
A SIMPLE CUSTARD.
One quart milk, six eggs, leaving out four whites for frost-
ing, one tablespoonfuls corn starch, one-half cup sugar, flavor
to taste; drop the whites, after beating well, into boiling wa-
ter and cook a few minutes; put over custard.
, MRS. BALDWIN.
One quart cream, white of one egg whipped stiff, sweeten
and flavor to taste; pour over lady fingers.
MRS, E. SMITH.
THE HOUSEKEEPERS FRIEND 75
Take a heaping cup of dates or prunes (if prunes, soak
about one-half hour in cold water), stone them, cut up in small
pieces, sprinkle two or three tablespoons sugar over them.
Beat the whites of five eggs to a stiff froth and sweeten with
pulverized sugar; mix all together and bake a light brown.
Serve cold with whipped cream sweetened and flavored.
MISS FLORA SAUER.
Put a pint of strawberries or any fresh fruit in a glass
dish; sprinkle with powdered sugar; then put a layer of maca-
roons; pour over this a custard made of one quart of milk,
yolks of eight eggs, one-half cup sugar; heat; when cold, place
the beaten whites with a half cup sugar on top; dot it with
currant jelly if desired.
Remove the stones from one pound of fine dates by cut-
ting sides open. Remove the shells and skin from one-half
pound almonds; the skin scan easily be rubbed of by first pour-
ing boiling water upon the almond kernels. Replace the dates
with almonds and arrange neatly on a dish, upon a shallow
dish; dust a little powdered sugar over them and keep them
cool and dry tmtil ready for use. Raisins can be used the
same and made a very prettv table decoration.
MRS. D. SAl'ER.
One dozen fine large oranges; slice off the top and scoop
out the inside and put in bowl; be careful not to break the skin
of the orange peel. Cut in small pieces, one dozen ripe bana-
nas; can slice pine apple, cut in small pieces; put them all to-
gether, sweeten to taste, and then fill your oranges. Serve
with a spoon.
MRS. E. B. POWERS.
Soak three tablespoonfuls of tapioca in cold water over
night; boil with one quart of milk in a double pan ten min-
utes; then add the yolks of four eggs well beaten and a small
76 THE HOUSEKEEPERS FRIEND
cup of sugar; remove from fire and stir rapidly for five min-
utes, so it will not curdle; flavor with vanilla or lemon; pour
into' a pudding dish; make a meringue of the whites and a
teaspoon of sugar; put on top; serve cold.
r MRS. J. H. SNYDER.
Make blanc mange and set in egg shell to cool; cut lemon
peel in strips the size of a straw, and boil in syrup of sugar
and water until clear; make a custard and put in glass dish;
put lemon peel in shape of nest; take the shells from the blanc
man^e and place them in the center.
MRS. d. s.
One cup of tapioca, one cup of sugar and one cup of any
kind of jelly. Soak the tapioca over night in water; in the
morning boil in a double boiler until done; then add the sugar
and jelly, stirring until thorougly mixed together, and pour
in moulds to cool; when cool enough place on the ice. Serve
with whipped cream. Delicious.
MRS. K. GRAHAM,
PINE APPLE SPONGE.
Soak one-half box gelatine two hours in one-half cup wa-
ter, to one pint can; to half can of pine apple add cup of water
and one cup sugar (simmer fifteen minutes) add gelatine and
allow to remain on stove until perfectly dissolved; then re-
move and place in a basin; place in a pan of cold water, add
the juice of one lemon; when cold, it begins to thicken, add
the stiffly beaten whites of four eggs; beat all together until
it becomes liquid enough to pour into a mould; serve next day
with whipped cream or custard.
TUTTI FRUTTI SPONGE.
Prepare as for pine apple; before beating add thirty Cali-
fornia grapes, sliced, two small bananas, three or four pears,
one pint candied cherries or preserves, (cherries without juice) ;
add eggs and serve next day with ice cream or whipped cream.
THE HOUSEKEEPERS FRIEND 77
One-half box of Coxe's gelatine dissolved in one pint milk
for two and one-half hours; then add one pint more coldraiXk
and set on stove to scald (not boil); then add five eggs, beat
separate the whites, and add five tablespoonfuls white sugar
to the yolks, six tablespoonfuls white sugar to the whites; stir
the yolks into the scalding' milk, stir the whites in and set over
night in cool place; flavor to suit taste.
c. DE VINE,
Soak one-half box of gelatine in a little water on the back
of the stove; use fresh fruits in season and canned fruits; use-
two or more kinds; put a layer of one kind in your mould, cov-
er with sugar, another kind and sugar, etc.; put the fruit
from the canned fruits in a dish; cover the mould tightly with
a plate, turn over and drain the juice into the dish of liquor;
mix the liquor and gelatine thoroughly, then pour over the
fruit; put in the ice box to cool; two kinds of fruit may be
uesd, but a different fruit for each layer makes a prettier and
MRS. GEO. W. WHEELER.
One-third of an ounce package of gelatine to one pint of
liquid, juice of two lemons and two oranges; soak gelatine a
few minutes in a half cup of cold water, then one-half cup of
hot water; add the lemon and orange juice, and if not enough
liquid to makea pint, add more water; sweeten to taste; strain
all through a fine strainer; put in a cool place, and as soon as
it begins to set, put a layer of jelly in your mould, then a layer
of sliced bananas or candied cherries (or other fruits), a layer
of jelly and so on until all is used; put in ice box until firm
enough to turn out.
MRS. ELLA BURWNGHAM.
7<S THE HOUSEKEEPERS FRIEND
" Tempered with sweetness."
APPLE LEMON JELLY.
Stew one-half peck apples, then pnt in a bag and let it
drip; cut up the lemons in thin pieces and soak over night in
just enough water to cover it. To one cup of juice add one
lemon and one cup of sugar; add the water in which the lemon
is soaked; boil twenty minutes. mrs. fitch.
Stew one-half peck apples, then put in a bag and let it
drip; to one cup of juice add one cup sugar and two rose
geranium leaves; boil twenty minutes. mrs. fitch.
Soak one-half ounce gelatine fifteen minutes in a little
water; boil one pint of coffee; pour gelatine into coffee;
sweeten it to taste; strain and pour into mold; let stand two
hours at least, and serve with cream. miss l. mc laughlin.
Ten pounds fruit (pitted), five pounds sugar, one pint
vinegar (scant), one small tablespoon cloves, one large table-
spoon cinnamon, and a little allspice. Currants and goose-
berries may be spiced in the same way, but to prevent the
seeds hardening, the fruit should be removed after it has
cooked twenty minutes; the juice may simmer alone for two
hours. MRS. C. W. LASHER.
THE HOUSEKEEPERS FRIEND 79
Five pounds of currants, four pounds brown sugar, two
tablespoons cloves, two of cinnamon, one pint vinegar; boil
two hours or more until quite thick; delicious for meats.
MRS. JAXE WICK.
Use California grapes; cut open and extract the seeds;
add sugar in proportion to grapes; cook slowly half hour or
longer, until the syrup and pulp are perfectly clear.
vScald and peel the tomatoes; to each pound thereof add
a pound of white sugar and let stand over night. Take the
tomatoes out of the sugar and boil the syrup, removing scum.
Put in the tomatoes and boil gently twenty minutes; remove
the fruit and let the syrup boil until it thickens; on cooling
put the fruit in jars and pour syrup over. m. r.
Take sound fruit; rub the skins with flannel (this does
not bruise them); three cloves to each peach, spices to taste;
one quart vinegar, one-half pound granulated sugar. Let
peaches boil until tender; carefully place in glass jars; add
more sugar and boil to a syrup; pour over fruit. These will
keep any length of time. mrs. paul
Pare the peaches; one pound of peaches to one pound of
sugar; boil half an hour; skim the peaches out; boil the juice
half an hour longer and pour it on the peaches. mrs. rich
SWEET PICKLED WATERMELON.
Take the rind and all the red off one watermelon; cut in
pieces two inches square; cover with water and boil until
tender; drain in colander. Make syrup with one pint of
vinegar, three pounds sugar, one-half cup whole cloves, the
same of stick cinnamon tied in thin muslin bag; boil the
syrup ten minutes; put in the rind and boil two hours slowly.
MR-. W. H. HAMMOND
8o THE HOUSEKEEPERS FRIEND.
Fill glass jars as full as possible with uncooked goose-
berries; then fill to the brim with cold water; seal tightly
and put away for future use. Will keep two years.
MRS. GEO. P. POWER
One dozen oranges; slice as thin as possible, taking out
all the seeds and cutting off the thick rind at each end of the
orange; cover them with four quarts of water and let stand
thirty-six. hours; then boil in the same water four hours; add
eight pounds sugar and boil for two hours; seal tightly.
MRS J. A. WHITE
SPICE CRAB APPLE.
For seven pounds of crab apples use three and one-half
pounds sugar, one quart vinegar, two ounces stick cinnamon,
one ounce whole cloves, two or three pieces ginger root; boil
fifteen minutes to a syrup; cook the apples until tender; put
in a stone jar and pour the syrup over them. This will keep
without sealing. MRS. w. f.
CRAB APPLE MARMALADE.
After carefully washing and removing cores from apples,
put on stove with little water; let boil until tender; remove,
then pass through colander; to every cup of apple add one
cup sugar; boil until it thickens; put in stone jars; cover
with paper and keep in cool place. mrs. c. a. m.
One-half bushel cling peaches; peel and put in preserv-
ing pan, put over them ten pounds granulated sugar, allow
to remain over night; in the morning add one quart water.
Cook slowly for six hours. These preserves will keep three
years. grandma h. a. boynton
One-half bushel bartlett pears, peal; cut into quarters;
put into preserving pan, put over them eight pounds crushed
sugar, allow to remain over night; in the morning add three
quarts water and cook five hours; take off, put in stone jars
and cover. grandma h. a. boynton
THE HOUSEKEEPERS FRIEND
EISeNfill & GO.
375 DIVISION STREET.
First=ClaSvS Meat Market,
425 DIVISION STREET,
Near La Salle Avenue.
BEIERSDORF & LOHSAND,
(Successors to CHIVILL & LENOX.*
Stoves, Tin and Hardware,
Smoke Stacks, Ventilators, Tanks, Guttering, &c.
ALL KINDS OF COPPER, TIN AND SHEET IRON WORK.
General Jobbing a Specialty. Furnaces Cleaned and Repaired
ALL ORDERS PROMPTLY ATTENDED TO.
1 54 N. WELLS ST.
Merriam, Collins & Co.,
Flour and Fish,
Cor. Wabash Avenue and South Water Street,
CHAS. W. MERRIAM
ISAAC N. COLLINS.
GEO. W. DCXTER.
82 THE HOUSEKEEPERS FRIEND
" Who peppered the highest was surest to please."
One-half peck ripe tomatoes, two roots hore-radish cut in
small strips, two stalks celery, three red peppers, one cup nas-
turtium (seeds), one-half cup salt, one-half cup sugar, one
tablespoon cinn mon, one tablespoon ground cloves, one tea-
spoon mace, one a teaspoon black pepper, one cup mixed black
and white musta rd seed, one quart vinegar. Skin tomatoes
without scalding; chop and put in colander to drain water
off; then chop the peppers and mix all together.
MRS. D. Y. MC MULLEN.
Nine pounds gooseberries, six pounds sugar, two pints
vinegar, one teaspoon cloves, one teaspoon mace, two teaspoons
cinnamon. mrs. dunham.
Five pounds common grapes, two and one-half pounds
white sugar, one and one-half pints vinegar, one tablespoon
each of cinnamon, cloves, pepper and allspice, one-half table-
spoon salt. Boil grapes until soft, then put through colander;
put back into kettle with sugar, vinegar and spices; boil until
it thickens, and bottle. mrs. jane wick.
Fifty small cucumbers previously prepared for the table
and cut in small pieces, two quarts small green tomatoes, two
quarts small white onions, two quarts masturtiums (if liked)
THE HOUSEKEEPERS FRIEND 83
three large cauliflower, one tablespoon bird pepper, one pint
shreded horse-radish, three ounces whole black pepper. Cut
the cauliflower into pieces suitable for pickling; boil in salted
water till easily pierced with a broom splint. Boil the onions
and tomatoes separately in weak vinegar till tender. Mix
one pint ground mustard, six tablespoons flour, three table-
spoons tumeric, three tablespoons brown sugar; wet a little-
vinegar and stir till smooth, after which add vinegar till you
have used one gallon; let this boil till the flower thickens,
then add all ingredients; heat thoroughly, stir constantly; can
while hot. miss dixon.
One-half peck tomatoes, one large pepper cut fine, one
large onion chopped fine, one teaspoonful each of ground all-
spice, black pepper, cinnamon and cloves, and one pint of
cider vinegar; boil all together, slowly, for one hour; cool
and bottle. mrs. e. f. higgins.
To one peck ripe tomatoes add two red peppers, one pound
dried currants, one pound sugar, one quart vinegar, one tea-
spoonful mace, one teaspoonful cloves, one teaspoonful cassia
buds, one teaspoonful allspice. Chop the tomatoes very fine;
then add the peppers, spices, currants and sugar, and boil all
together for thirty minutes.
MRS. CYRUS J. WOOD.
GREEN CUCUMBER PICKLES.
Make a brine, scald and pour over the encumbers every
morning for three days; then heat water scalding hot and
pour over pickles; then take one-half water and one-half vin-
egar, scald and pour over three mornings; then scald vinegar
with sugar, horse-radish root and white mustard seed.
MRS. I. 1 . M \M HESTER.
SWEET CUCUMBER PICKLES.
For one gallon of pickles: Two quarts vinegar, one pound
brown sugar, one ounce cinnamon, one ounce cloves, one ounce
ground pepper; put all in a kettle; let come to a boil, pour
over the pickles, and cover up tight. mrs. w. c. g m.i.aw ay.
84 THE HOUSEKEEPERS FRIEND.
Seven pounds tomatoes, three pounds sugar; boil quite
thick, then add one pint vinegar, one teaspoon salt, one tea-
spoon pepper, one teaspoon cinnamon, one-half teaspoon
cloves. Do not strain tomatoes as for catsup.
GREEN TOMATO PICKLES.
One peck tomatoes, six onions sliced; sprinkle one tea-
cup salt over; stand until morning; drain well and scald in
weak vinegar; drain again and cook with one quart vinegar,
one pound sugar, two tablespoons curry powder, two tea-
spoonfuls each of cloves, allspice, two of mustard; stir often.
MRS. D. V. MC MULLEN.
SWEET TOMATO PICKLE.
Fifteen pounds of green tomatoes sliced; let stand over
night with a little salt sprinkled over them; dram; five pounds
brown sugar, one quart best cider vinegar, one ounce cloves,
two ounces whole cinnamon; boil fifteen to twenty minutes;
skim out, and boil the syrup till thicker, if preferred, but it is
not necessary. mrs. boynton.
RIPE CUCUMBER PICKLE.
Pare, quarter; take out seeds; put in salt brine over night;
then take out and wipe dry in the morning; then one quart
vinegar, one pound sugar, some whole cloves and cinnamon
bark; put in cucumbers and boil until cucumbers are almost
transparent; then take out cucumbers and lay in jar; throw
the vinegar away and make fresh, same as before; boil ten
minutes; then pour over. After two or three days they will
fit for use. mrs. t. l. hammond.
One peck tomatoes, six peppers, three onions chopped
not very fine; add one cup of salt; let this compound stand
through the night; drain in the morning; add one cup of
sugar, two teaspoonfuls ground cloves, two of cinnamon, two
white mustard seeds, and a little mace; put spices in a bag;
add three quarts of cider vinegar; boil until soft,
MRS. M. C. WAIDNER.
THE HOUSEKEEPERS FRIEND 85
Take one-half bushel green tomatoes, an equal quantity
of cabbage and one dozen each of onions and green peppers
(cayenne may be used if green cannot be had). Chop all fine
and mix together; sprinkle one pint of salt over and through
them and let stand over night. In the morning drain off the
brine, cover with good vinegar and boil slowly one hour,
then drain and put in a jar; take two pounds of brown sugar,
two tablespoons cinnamon, one each of allspice and cloves,
one-half teacup ground pepper and one pint horseradish, with
vinegar to mix; boil all together and pour over the contents
of the jar; cover tight or bottle, and seal while hot.
To every six large ripe tomatoes add one green honey dew
pepper, one onion, one tablespoonful salt, one tablespoonful
sugar one tablespoonful ginger, and one cup of vinegar; chop
tomatoes, onions and peppers fine, mix all together, boil one
hour, and bottle while hot. J. R. b.
36 THE HOUSEKEEPERS FRIEND.
"Glittering squares of colored ice;
Sweetened with syrups,
Tinctured with spice,
Creams and cordial and sugared dates.
One pint thick cream, yolks of four eggs, quarter pound
of fine sugar, vanilla; mix lightly; pack in ice and salt, and
let stand three or four hours without stirring.
MRS. C. W. LASHER.
BERRY ICE CREAM.
Any kind of berries may be used for this; mash with a
potato masher in an earthen bowl, jone quart of berries with
one pound of sugar; rub it through a colander; add one quart
of sweet cream and freeze. Very ripe peaches may be used
i nstead of berries.
MRS. C D. BURROUGHS.
CHOCOLATE ICE CREAM.
Use three ounces of bitter chocolate to one gallon of cream
or boiled custard; boil the chocolate with sour milk and sweet-
en to taste; strain it into the cream and flavor with vanilla;
beat the ice cream to make it a bright rich color.
MRS. C D. BURROUGHS.
THE HOUSEKEEPERS FRIEND 8 7
For one-half gallon. Take one quart of cream, one quart
of milk; sweeten and flavor to suit the taste; then freeze it;
just after it begins to freeze, add the beaten whites of two
eggs; to make it richer, add more cream and less milk; if not
so rich take less cream and more milk.
MRS. ROBT. McINTYRE.
Juice of four lemons, one and one-half pints water and one
pound of sugar (granulated); add the white of one egg well
beaten, after straining into the freezer; freeze same as ice
PINE APPLE SHERBET.
Two cans of pineapple or the same amount of fresh fruit,
two lbs of sugar, two quarts water, whites of six eggs; strain
the juice from the cans into the freezer; make a boiling syrup
of the sugar and one quart water; chop the pineapple small,
scald it in the boiling syrup, then rub it through a colander,
with the syrup and the remaining quart of water, into the
freezer; freeze and add the whites of four eggs, and beat it
MRS. C W. LASHER.
88 THE HOUSEKEEPERS FRIEND
Dr. R. E. Crissman,
283 Wells Street, Chicago.
HOT FROM THE ROASTER.
DOUBLE CONE COFFEE POTS.
GOODS RESULTS GUARANTEED.
2U lbs Best Coffee $1.00.
105 Madison Street. Delivered Anywhere.
Horlick'S Malted Milk.
THE BEST DIET
FOR INFANTS AND INVALIDS.
Endorsed by Physicians everywhere as the best diet for infants in health or
sickness. Also for Adults suffering from Dyspepsia, Indigestion, Wasting Diseases, and of
special value in Typhoid Fever. Relieves Insomnia and Nervous Exhaustion, and is excellent for
delicate ladies and nursing mothers.
Malted Milk contains the soluble nutritive part of malted cereals, combined with pure sterilized
milk, the whole being evaporated to powder form in vacuo. Our special malting process produces
a plant pepsin, which largely predigests the casein of the milk, and so renders it easy of assimila-
tion. A meal is instantly prepared by dissolving in water. No cooking or Milk being required.
Malted Milk makes a pleasant and nutritious drink for the table, superior to tea, coffee, cocoa,
etc. Excellent and convenient for travelers. Agrees with the most delicate stomach. Sold by
druggists. Samples and full particulars free.
Manufactured only by
MALTED MILK (ZCD.,
London Depot, 39 Snow Hill, E. C. RACINE, WIS.
THE HOUSEKEEPERS FRIEND
COFFEE FOR THREE.
For each person take one tablespoonful of best ( ). G. Java
and enough Moca to flavor it; into this break half an egg and
pour a little cold water; stir well; add one pint boiling water;
boil five minutes; set back on stove two minutes before serv-
ing. For six persons double the quantity, and always after
using, clean the coffee pot thoroughly, or the coffee will loose
its fine flavor.
MISS MAUDE E. HIGGINS.
Scald some new milk by putting it, contained in a new
fruit jar with screw cover, into a sauce pan of boiling water.
but it must not be allowed to boil; beat up a fresh egg with a fork,
in a tumbler, with some sugar; beat to a froth; then add a
dessert spoonful of brandy or port wine and (ill up the tumb-
ler with scalded milk when cold. This is a highly nutritious diet,
suitable at the beginning of convalescence after severe acute illness.
II ASPBEHRY SHRUB.
Place red raspberries in stone jar and cover with good
cider vinegar; let it stand over night; in the morning strain,
and to one pint of juice add one pint of sugar; boil ten min-
utes and bottle while hot.
MRS. jam-; WICK.
THE HOUSEKEEPERS l-'RIEND
This is a refreshing and nutritious drink, especially for
invalids. A tin shaker and small wooden pestle are neces-
sary. Put half of a large lemon in a glass, after extracting
the seeds, also three lumps of sugar; press and work with the
pestle until the juice is extracted and the skin soft; add two
tablespoons of sugar, the same of finely cracked ice and one
raw egg; fill nearly full with cold water; invert the tin shaker
over it and shake well. This is not so good without the ice
and should be cracked very fine. Put two straws in the glass
and hand to your friend.
MRS. CHAS. A. JONES.
To every five pounds of grapes one pound sugar and one
quart hot water; let it just come to a boil; put through a crash
towel bag; take pulp that remains in bag, put in a dish and
put one quart water to wash all juice; then drain in bag and
add sugar water and juice; put on stove, let come to a boil,
and seal in glass jars while hot.
MRS. D. SAUER.
THE HOUSEKEEPERS FRIEND 91
'Sweets to the sweet.'
Blanch the almonds by pouring boiling water over them;
after the skins are removed, place them in a pan and brown
slightly in a hot oven; as soon as removed from the oven, stir
a small piece of butter among the hot nuts (only enough to
moisten them slightly); sprinkle with salt.
MRS. c. w. lasher.
Melt two cups granulated sugar by heat, adding one cup
shelled peanuts when nearly done: pour out on buttered plates
and let cool.
MISS ROSE ANDREWS.
Three cups white sugar, scant half cup of water, one-half
teaspoon cream of tartar; boil ten minutes; then add one cup
of fresh cocoanut or desiccated; beat well together and drop
on white paper by the spoonful.
MISS NELLY OWEN.
Melt one pound maple sugar in a cup of sweet milk and
one tablespoon butter; cook until almost brittle; turn on to
a buttered plate; when cool enough mark in squares.
MISS MAY SMITH.
92 THE HOUSEKEEPERS FRIEND
One cup sugar, one cup molasses, one large tablespoonful
butter, three tablespoonfuls vinegar.
MISS MOLLIE SMITH.
Two cups N. O. molasses, one cup white sugar, butter one-
half size of an egg, two teaspoonfuls vinegar; boil until
candy hardens in cold water.
MISS MARY PRYOR.
Dissolve half a pound white gum arabic in one pint of
water; strain and add half pound fine sugar; place over the
fire, stirring constantly until the sugar is dissolved, and all is
the consistency of honey; add gradually the whites of four
eggs well beaten; stir the mixture until it becomes somewhat
thich and does not adhere to the finger; pour into a tin,
slightly powdered with starch, and when cool divide off into
MISS MABEL F. ASPINWAU,.
Two cups pulverized sugar, half cup cream; boil five min-
utes or until it is hard enough to mold when dropped in cold
water; then stir until cool enough to make into balls; grate
the chocolate and steam over a tea kettle; when soft, cover
the balls by dipping them in on a fork; set in "a cool place.
MISS MABEL F. ASPINWALL.
ENGLISH WALNUT CANDY.
One pound of confectionery sugar, white of one egg, as
much water as the white; pour in sugar until thick enough
to handle; when ready, put on bread board and knead fifteen
minutes; roll out smooth and cut into squares; have a pound
of English walnuts broken in halves and place between.
l. c w.
THE HOUSEKEEPER'S FRIEND. 93
One cake Baker's chocolate, four cups of brown sugar, one
quarter pound of butter, large cup of milk; boil until it will
harden slightly in cold water; beat and add one tablespoon-
ful of vanilla and beaten white of one egg; pour into pans and
cut in squares when cold.
MISS LUCY COCHRAN.
Three pounds of brown sugar, one-half pound of butter,
one cake Baker's chocolate, three gills of milk, one tablespoon-
ful of vanilla.
MISS CARRIE PATTERSON.
94 the housekeepers friend
Recipes for the sick.
IDA WRIGHT RODGERS, M. D.
Mix two tablespoonfuls arrowroot with three tablespoon-
fuls cold water; add half a pint of boiling water, constantly
stirring (milk may be used instead of water); flavor with
sugar, nutmeg or other spice. This preparation is suitable when
t/ie bowels are inflamed and relaxed.
Wash well one ounce of the best rice in cold water; then
soak for three hours in a quart of water kept at a tepid heat;
then boil slowly for one hour and strain. This may be flavored
with cloves or other spices.
To a pint of milk add about a square inch of rennet and
slowly warm to about one hundred degrees Fahr.; stand for
thirty minutes and then strain through muslin.
This is easily made at home by taking a piece of un-
slacked lime the size of a walnut and putting it into two
quarts of filtered water in an earthen vessel and stirring it
thoroughly; allow it to settle, and pour off the clear solution
as required for use, replacing with water and stirring up as
consumed This is useful in certain acid conditions of the stomach,
and is often called for in treating infants.
THE HOUSEKEEPERS FRIEND 95
Boil one pound of lean loin of mutton with three pints of
water for three hours; salt to taste; pour out the broth in a
basin and when it is cold akim off the fat. It can be warmed
up as wanted. This is the first preparation of animal diet that
should be given during convalesence from any severe fever.
VERMICELLI MILK SOUP.
Into a quart of boiling milk put a level salt spoonful of
celery salt; stirring slowly, add two ounces of vermicelli, and
continue to stir twenty minutes. The yolks of two eggs thor-
oughly beaten should be added when the soup is ready to be
removed from the fire. This soup may be flavored with cin-
namon and sugar if desired. This is one of the most nutritious
and non-stimulating articles of diet. Persons who partake of this soup
are said to have no craving for strong drink.
Blue Point Oysters on Shell. Celery,
California Golden Cream Soufnee Crouton.
Fillets of Sole au Vin Blanc. Holandaise Potatoes.
Roast Turkey, Giblet Sauce. Puree of Cranberries.
Browned Mashed Potatoes. Sugar Corn in Cream.
Plum Pudding. Maraschino Sauce. Pumpkin Pie.
Ice Cream, Mikado Form.
Assorted Fruit. Nuts.
H. L. AUSTWICK,
Culinary Director Central Restaurant, 75-77 Randolph St.
96 THE HOUSEKEEPERS FRIEND
Open oysters on deep shell, ice. Serve four to a person.
Trim and wash celery. Let stand one-half hour in ice
water, before serving, to brittle,
Put small can of pumpkin or same amount of fresh
boiled pumpkin in sauce pan; add pint of chicken broth; sea-
son, nutmeg-, red pepper, salt, small piece butter; let come to
boil; remove from fire, add one quart of pure cream sauce
made thin, and pass all through fine strainer. Serve very hot;
do not boil.
SOUFFLE FOR SOUP.
Mix one-half ounce flour with a little boiling water; salt;
remove from fire; add two eggs; roll thin; cut in strips, then
into small pills; roll around in seive; fry in hot lard; serve
on top of the soup.
Make very small patties of puff paste, or fry a batter on
iron form; drop off for the salpicon cases. Make a salpicon
of the following ingredients, all well cooked the day before,
cut in small dise, a tablespoon of each: Sweet breads, red
tongue, ox palate, mushrooms, chicken livers, rooster comb,
lamb fries; lastly, one truffle cut as rest. Put all in small
sauce pan; add enough brown sauce (Espagnole) and tomato
sauce, half-and-half, to moisten; small piece of glace, table-
spoon good sherry wine; let simmer five minutes; fill up the
bouchee at moment of serving,
Take the fillets of sole; roll up size of large cork, place in
pan, moisten with Rhine wine, cover and steam in oven until
well cooked; dish fillets, add little more wine to pan, small
piece butter and salt; add yolks of six eggs, wisp to a yellow
foam and pour over the fish.
With French potato cutter cut out round potato balls;
boil in salt water just done; drain; dish; pour over chopped
parsley with melted butter.
Fill the little Mikado moulds with ice cream; place in
freezer until wanted; turn out, place a Japanese umbrella in
the arms of each, and serve at once. h. l. a.
H 124 81 i
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