NOV 15 1897
So far as price possibilities of FINE CHINA AND RICH CUT
GLASS are concerned, our latest Catalogue has been called "A
Liberal Education." It contains hun-
dreds of entries like the following;:
choice of four ver
tions, with cloudec
102 pieces, complet
Full of s
Gifts and An
LIBRARY 0E CONGRESS.
Chap....:... Copyright No..
UNiTED STATES OF AMERICA.
I Fleurde Lis design, and
[: 12 Saucer Champagnes,
1 Bowl Clarets, 12 Cordi-
|ers. 00 pieces $7.60
things you want
Manufactured only from Chemically Pure ingredients.
Guaranteed full strength and pure.
/TlHESE Silver Moon Baking Powders and Flavoring Ex-
tracts have been manufactured and used by us for many
years. Many Memphis housekeepers use them and know what
they are. EVERY PACKAGE FULLY GUARANTEED.
For Sale by Most of the Good Retail Grocers.
WE SELL TO MERCHANTS ONLY.
The Oliver-Finnic Grocer Co.
MAIN STREET, Opposite Court Square.
P. B. Jefeerson. A FEW FACTS ABOUT W. T. Jefferson.
Their stock is full and c omplete ?
It is new and therefore fresh ?
They Guarantee satisfaction in every instance ?
They are ANXIOUS to serve you ?
A visit from you will be greatly appreciated and we
will take pleasure in showing you a line of the latest
novelties in table delicacies.
Place : 427 & 429 ORLEANS STREET. Time: 6 A. M. to 9 P. M.
J. N. Howard & Co.
CORNER WALNUT AND POLK.
•** Fancy Grocer s^^
AND FRESH MEATS.
TELEPHONE 436. QUICK DELIVERY.
For absolutely perfect success
with these recipes, be
sure you use
Golden Harvest Flour
YOU CAN GET IT FROM
Baldwin, Knowlton & Lake.
A COLLECTION OF
FOR THE PREPARATION OF
Daily and Occasional Dishes
RECOMMENDED BY EXPERIENCED HOUSEKEEPERS.
THE GUILD OF THE HOLY NAME
(WOMAN'S GUILD) OF GRACE CHURCH,
"We may live without friends, we may live without books,
But civilized man cannot live without cooks."
-28 1397 ))
BEGARIS PRINTING CO., MtUfhlS, TENH.
^Jfeo fiJ? V
Entered according to the Act of Congress, in the Year 1897, by the Woman's Guild of
Grace Church, in the Office of the^Librarian of Congress, at Washington, D. C.
TWO COPIES m
In making this collection we have endeavored to present only
those recipes known to be trustworthy. Originality is not claimed
for them, but they are given as those which are in practical use by
the donors and are valuable for this reason.
Our aim als» is to give these recipes with formula of mixing or
making them, as to the inexperienced cook a list of the many float-
ing recipes is not only a waste of material, but in a discouraging
sense of failure.
We see ill-cooked food of all sorts, carelessly prepared fruits,
and, above all, such a limited variety as turns the soul sick.
We wish to thank those who have helped in the compilation
of this little book, and especially the business men, whose adver-
tisements we heartily recommend to our readers' notice.
The great art student and critic, Mr. Ruskin, once said of
cooking: "It means the knowledge of Medes, and of Circe, and
of Calypao, and of Helen, and of Rebekah, and of the Queen of
Sheba. It means carefulness and inventiveness, watchfulness, will-
ingness and readiness of appliances. It means the economy of
your grandmother and the science of modern chemistry, and French
art, and Arabian hospitality." And in the face of such a definition
how dare woman despise the art ?
Bread 103-11 1
Cakes 1 13-123
Doughnuts, Tea Cakes, etc 123-127
Chocolate Russe 79-80
Ice Cream, Sherbets, etc 81-84
Hints on Entertaining 9-10
M acaroni 49~5 °
Miscellaneous Recipes and Suggestions 139-142
Proper Relishes 142
Household Hints 142-145
Pickles 93 - 96
Catsups and Sauces 98-100
Preserves and Jellies 87-90
Soups 1 1— 15
HINTS ON ENTERTAINING.
To entertain easily may be counted a fine art. It does not
necessarily require wealth, a grand display of china, glass and
silver, valuable as these accessories are, but one must have good
taste, tact, generous hospitality ; must know how to cook, to have
it done properly, how to set a table and how various dishes should
Experience satisfies me the best way to serve a dinner, luncheon
or supper is to serve it in courses, especially so if only the maid
servant is waitress. If you have only three things, served in this
way seems a great deal nicer, besides your table can be kept in so
much better order.
The glassware bright as it can be made. Nothing produces
such brilliancy on even ordinary glass as a few drops of ammonnia
in the water in which it is washed.
Whoever waits upon the table should not seem to be hurrying,
and yet should be as expeditious as possible.
Make your bill of fare and pin it up in the kitchen, so there
will be no confusion or mistake in the order of the dishes.
Never attempt a new dish for company that you have not
thoroughly tested yourself. Do not attempt too much in any way.
If you do the anxiety and worry of it is sure to be reflected in your
face and it will have its effect on your guests. You do not want to
be divided between your guests and what is going on in the kitchen.
It rests with the hostess to see that her guests are congenial.
She must see that her dining-room is cool at first and venti-
lated with fresh air during dinner; that draughts, noise and confu-
sion are avoided, and the lights not too bright or too dim, and that
no crowding is permissible under any circumstances.
Always put a Canton flannel or some other thick material
under the table cloth. It prevents noise and improves the appear-
ance of the linen. Do not starch your napkins, have them ironed
first on wrong side, then on right, having been made very damp
and folded long enough to give well. A very little starch in your
table cloth. A spotlessly white table cloth, ironed to perfection,
is one of the essentials toward an attractive looking table.
Nothing in the way of ornament is so pretty and shows such
10 HINTS ON ENTERTAINING.
refined taste as flowers If you do not want to go to the expense
of cut flowers, a blooming plant with the pot covered with pale
green tissue paper, twisted so as to look like the calyx of a flower,
or a rose bowl filled with fern leaves, makes a pretty decoration.
Put on all knives, forks and spoons that will be needed for the
different courses. Place the knives on the right, the spoons that
will be needed next to them and the forks on the left. This saves
extra work and confusion.
Place a glass of water at each plate, which should be filled
just before dinner is served.
The side table should be laid with a white cloth, and plates,
finger bowles, other plates, glasses, etc., needed during the meal
should be arranged neatly and tastefully thereon.
There should be no long, formal pause between any of the
courses, and it devolves upon the guests to see that this does not
happen, and it is only right that they should save the host and
hostess from the embarrassment of such an occasion by not allow-
ing any conversational lulls. Small talk is the boon of a fashionable
dinner what salad is to the menu.
It is a great compliment to be invited to a dinner party.
When you receive an invitation reply at once. A dinner or
luncheon is a limited affair, and if you cannot attend send word
immediately, so that someone else may be invited in your place.
—S. M. B.
THE HOUSEKEEPER'S FRIEND. 11
Stock is the juice of meat extracted by long and gentle sim-
mering. A piece from the neck, a shank or a chicken will do to
prepare stock, and this is the basis for all soups. Put on to cook
in cold water with salt and pepper, allowing a quart of water to a
pound of beef. Let it come to a boil, skimming off any substance
which may rise to the surface ; let it boil slowly for several hours.
A little hot water should be added from time to time to keep the
necessary amount. It should then be strained and is now ready
for any soup, and in cool weather may be saved for several days.
The above is soup stock, and with it can very readily and
very quickly be made such soups as Cream of Potatoes, Cream
of Barley, Celery, Rice, etc. If liked, when boiling the stock, two
carrots, two turnips, an onion, six cloves, stalk of celery, parsley,
etc., can be added. — Mrs. 0. H. Benton.
Cream of Celery Soup.
One head of celery, one pint of boiling water, two cups of
milk, one slice ot onion, one tablespoonful of flour, one table-
spoonful of butter, one teaspoonful of salt, pinch of pepper. Cut
celery in small pieces, boil half an hour with onion. Boil milk,
thicken with butter and flour, add salt and pepper, then pour all
together. Before serving add a cup of whipped cream. — Mrs. S.
Chicken Cream Soup.
One quart of chicken stocky one pint of cream, four eggs, half
cupful bread crumbs, salt, pepper and celery seed to taste. Heat
the stock to a boiling point. Bott the eggs for twenty-five minutes,
and mash them with the bread crumbs, which should be softened
in a little milk. Heat the cream near boiling, stir it gradually into
the eggs and crumbs ; pour mixture into the stock and boil five
minutes. — Mrs. 0. If. Eejiton.
One quart of milk, six large potatoes, one stalk of celery,
one onion and one tablespoonful e£ butter. Cook onions and
celery until tender. Pare the potatoes and boil them thirty min-
ute*, turn off the water and mash fine, add boiling milk, onion,
12 THE HOUSEKEEPER'S FRIEND.
celery, butter, salt and white pepper to taste. Rub through
a strainer and serve immediately. A cup of whipped cream added
when in the tureen is a great improvement. This soup should not
te allowed to stand even if kept hot. Served as soon as it is ready
it is excellent. — A Friend.
Get a good sized beef shank (if you have no stock on
hand) the day before you want the soup; put it on in a soup
pot, fill the pot with cold water, adding a little salt; set it on
the back part of the lange or stove and let it boil very
slowly all day. At night strain out the meat and bones; set aside
to cool. In the morning take off all the grease which forms on top.
About four hours before use chop fine in chopping bowl one carrot,
a white turnip, an onion, a bay leaf, making a good sized coffee
cupful when all is chopped. Take a can of tomatoes, chop and
put in soup ; season with salt and pepper and half pod red pepper.
— Mrs. O. H. Benton.
One roasted fowl, some roast beef bones, about two
pounds of fresh beef chopped fine, two gallons of cold water,
two tablespoonfuls salt ; boil slowly and skim well. Add a
cleaned carrot, a turnip, an onion, a small parsnip, two leeks and
a small bit of red pepper. Cover and let it simmer four hours.
Remove all fat; strain through a cloth ; boil again for half hour;
add a little browned sugar to color. Serve. — S. M. B.
One young chicken ; fry it brown ; make a thickened gravy.
Whilst frying steam four large tomatoes and peel them ; cut one
pint of okra, boil, (cut four ears of green corn, if in season, in
the okra — it is a great addition). Put chicken, gravy, okra,
tomatoes, corn, one pod red pepper, salt in a kettle or porcelain
stew pan with two large cups of boiling water. Boil one hour slowly,
removing chicken bones with spoon before serving. — Mrs. O. H.
Cut a chicken in pieces and fry brown. Put two table-
spoonfuls of butter and the same of flour in a granite kettle.
Brown, stirring constantly. Lift the chicken from skillet to ket-
tle. Pour a gallon of boiling water in the kettle. Put in two
tablespoonfuls of rice and two bay leaves. Boil down to half
gallon and season to taste with salt and pepper. — Mrs. F. C. Huse.
Put two oxtails in two gallons of cold water. Boil gently
two hours, taking off anything that may rise to the top. Chop
THE HOUSEKEEPER'S FRIEND. 13
fine two large potatoes, a soup bunch, a dozen tomatoes (or
a two-pound can). Stick fifteen cloves in a medium sized onion
and bake brown. Put that in. Salt to taste. Boil down to three
quarts. Strain and serve with hard boiled eggs chopped fine.
— Mrs. F. C. Huse.
Mock Bisque Soup.
A quart can of tomatoes, three pints of milk, a large
tablespoonful of Hour, butter the size of an egg, pepper and
salt to taste, a scant teaspoonful of soda. Put the tomatoes
on to stew and the milk in a double kettle to boil, reserv-
ing half a cupful to mix with flour. Mix the flour smoothly with
cold milk ; stir into the boiling milk and cook ten minutes. To
the tomatoes add the soda ; stir well and rub through a sieve which
is fine enough to keep back the seeds. Add butter, salt and pepper
to the milk, then add the tomatoes. Serve at once. If half the
quantity is made, stir the tomatoes in the can well before dividing.
— A Friend.
Two quarts of stock, one tablespoonful of flour, four eggs,
two blades of mace. Beat the flour into a smooth paste with a
teaspoonful of cold stock ; put the eggs and the thickening in
the stock and set on the fire; stir all the time it is getting hot;
never let it boil; simmer for three-quarters of an hour; season with
salt and pepper to taste. Serve with bread cut in dice and toasted.
— Mrs. J. W. Brush.
Black Bean Soup.
A pint of black beans soaked over night in three quarts
of water. In the morning put the beans in- three quarts of
fresh water and boil gently six hours ; there should be one
quart when done. Add a quart of stock, six whole cloves,
six whole allspice, a small piece of cinnamon, a small piece of
mace, a bunch of sweet herbs, one large onion, one carrot, all cut
fine and fried in three tablespoonfuls of butter. Into the remaining
butter in the pan, put in a tablespoonful of flour and cook until
brown ; add to soup, simmer one hour, season with salt and pepper
to taste and rub through a fine sieve. Serve with slices of lemon
and egg-balls, the lemon to be put into the tureen with soup.
— A Friend.
One pint can of tomatoes, one quart of hot water, one
tablespoonful of butter, two tablespoonfuls of flour, half tea-
spoonful each of ground cloves and allspice, one tablespoon-
ful of chopped parsley, three drops of onion juice. Rub to-
matoes through a strainer, adding hot water slowly. Cook butter
and flour together until frothy, mix with a cup of the soup and
14 THE HOUSEKEEPER'S FRIEND.
cook as for cream sauce; add to the soup with the spices and
seasoning. Let all reach boiling point and serve.
— Mrs. Alary Jordan.
Broil a good-sized beefsteak, then chop it fine and fry-
brown (stirring all the time) with a lump of butter size of an
egg, and a large onion, chopped with two spoonfuls of brown
flour; have ready a teakettle of boiling water; pour it in your soup
pot over the steak and onion ; chop a can of tomatoes very fine,
with three turnips and two carrots ; add this, let it boil slowly about
half an hour. Before serving add four hard-boiled eggs chopped
fine, a small teaspoonful of ground cloves, two of salt, one of mace.
Pour in your tureen a half tumbler of claret and a lemon cut in
small pieces. If you like a little parsley and thyme may be put in.
— Mrs. Mary Jordan.
Take a shank bone, or about three pounds of beef, boil
in three quarts of water until tender, skimming when necessary;
cut in small pieces and return to pot; add one quart of
chopped okra, one pint or more chopped tomatoes, one onion cut
fine, pepper and salt to taste. This soup should boil slowly three
hours. Three or four ears of grated corn is an improvement.
— Mrs. Mary Jordan.
Cut up one chicken, sprinkle with flour, fry until brown;
then add one onion and a quart of okra, both chopped fine;
fry with the chicken ; pour on three quarts of boiling water,
one pint of prepared tomatoes, pepper and salt to taste; boil
three hours and serve with rice. The chicken, okra and onion
should be fried in the vessel in which the soup is made, and in a
porcelain or tin lined, as iron discolors the okra.
— Mrs. Mary Jordan.
One quart of okra, three onions, one quart can tomatoes,
one chicken cut up, one slice of ham cut up, and all fried.
Take these and put in a pot and cover with boiling water;
let simmer for three or four hours; season with parsley, black
pepper and a little thyme; thicken with a spoonful of flour. Veal
can be used instead of chicken. — Mrs. C. F. Scaife.
Tomato Cream Soup.
Three quarts of stewed tomatoes strained, so that no seeds
remain ; one quart of boiling milk ; put in a piece of butter the
size of an egg; add two tablespoonfuls of rolled cracker; salt and
pepper to taste. Pour over this the boiling milk, then add the
THE HOUSEKEEPER'S FRIEND. 15
strained tomatoes. Mix well and quickly serve. — Mrs. Luke W.
Three bunches of celery, one pint chicken stock. Let the
celery (cut up fine) simmer in the stock until tender. Put a
pint of milk in a double boiler; into the milk put a small
piece of onion. When the celery is tender rub through a strainer.
Add the boiled milk to the strained celery and thicken in the fol-
lowing manner : One tablespoonful butter, one tablespoonful flour.
Season with salt and white pepper. — Mrs. George B. Peters.
Mock Bisque Soup.
One-half quart can tomatoes, one quart milk, one-third
cup of butter, one tablespoon of corn starch, one teaspoon of
salt, one-half teaspoon of soda, a little white pepper. Take
one tablespoonful of butter from the quantity given, put into
a stew pan and work corn starch into it and add the quart of boil-
ing milk. Strain the tomatoes and pour the milk on to them. Put
on the stove and add the remaining butter. When it thickens to
the right consistency remove from the fire. — Mrs. George B. Peters.
One large fat chicken covered with three pints of cold
water ; cook slowly in a covered vessel. Add to this three pints
of chicken stock, one small onion cut, one head of celery cut
up and one clove and as much grated nutmeg as can be held
on the point of a penknife (yi teaspoonful) ; cover closely and
simmer until celery and onion are tender, then strain and add one
quart of rich cream, one pint of finest white bread crumbs, one
large cupful of chicken breast finely powdered, one cup of blanched
almonds finely powdered. Put on hottest part of range and let
boil, stirring frequently. Serve at once. Chop ingredients in
wooden tray. — Mrs. R, B. Maury.
16 THE HOUSEKEEPER'S FRIEND.
THE|HOUSEKEEPER'S FRIEND. 17
18 THE HOUSEKEEPER'S FRIEND.
There are no vegetables served with fish, but a salad is allow-
able. If the fish be boiled, a plate of sliced lemon should be
handed about, to be squeezed upon the fish, unless fish sauce or
condiment is preferred. With salmon, -thinly cut slices of cucum-
ber, dressed with pepper, salt and vinegar, should be served.
Pare one pint of potatoes, take one cup of salt codfish (well
washed), put in a kettle, cover with boiling water, and cook
until potatoes are tender; drain off the water, add one table-
spoonful of butter, one-half teaspoonful of white pepper; mash
until very light with a potato masher; when cool enough to
handle, add one egg, work through well with hand, form into
round balls, set in a cool place until wanted. If for breakfast,
prepare evening before. Fry in hot lard. — Mrs. O. H. Benton.
Baked Salmon (Canned.)
First remove the oil, bones and skin from the fish, then mix
with it enough salt and pepper for seasoning, a tablespoonful of
melted butter, two eggs, one cup of bread crumbs and a little
chopped pickle cucumber ; put it in a buttered baking dish, cover,
set in pan of water in the oven ; bake an hour, then serve with a
sauce made by putting in a tablespoonful of butter, minced pickle,
parsley, a beaten egg, the oil from the fish, and salt and pepper.
Let this boil up and serve on the fish. — Mrs. O. H. Benton.
Let the fish remain in cold water, slightly salted, for an
hour before time to cook; place the gridiron on a dripping
pan with a little hot water in it and bake in a hot oven. Just
before done butter it well on top and brown nicely. It takes
a small fish half an hour, a large one one hour to bake.
Slice cold grits about half an inch thick, dip in egg, roll in
meal and fry in hot lard. — Mrs. Elizabeth Sanders.
Two cups ot potatoes (cut up), one cup of codfish, one
egg, one teaspoonful of butter, pepper to taste. Put potatoes
and codfish on in boiling water. When potatoes are done drain
the water off and mash well. After mashing work a little with
a fork, then add the butter, eggs and pepper. Fry a light brown.
— Mrs. George B. Peters.
THE HOUSEKEEPER'S FRIEND. 19
Baked Red Snapper.
Stuff the raw fish with a dressing made of lightbread crumbs,
a little onion, salt and pepper. Pour over the fish a pint of
water and season for sauce. Strain juice from one can tomatoes,
boil until thick, then add tablespoonful of butter and season with
black pepper, cayenne pepper and Worcestershire sauce. When
fish is nearly done baste with part of same and serve rest with fish
at the table. — Mrs. J. H. Allen,
One-pound can of salmon (best), one tablespoonful of
parsley, one tablespoonful of butter, two tablespoonfuls of bread
crumbs, one tablespoonful of flour, one-half pint of sweet milk,
yolks of three hard boiled eggs, salt and cayenne pepper to taste.
Put milk on to boil, rub butter and flour together, stir into milk
until quite thick. Take from fire, add bread crumbs, salmon, etc.
Mix all well together, put into a pan or baking dish, brush over the
top with white of egg, sprinkle with bread crumbs, put into a quick
oven and bake fifteen minutes. — Mrs. Markham.
Remove the skin and bones from a pound of salmon,
then mash with a wooden spoon. Add one tablespoonful lemon
juice, teaspoonful of salt, pinch of red pepper, cup of stale bread
crumbs; mix. Add the yolks of three eggs and then stir in
carefully the well-beaten whites. Pour in a shallow mold, well-
buttered ; stand in a pan of hot water, cover with paper and
cook in oven twenty minutes. Serve hot with sauce. — Mrs. Gelon
Take a pound and a half or two pounds and boil until it
falls to pieces, then pick very fine. Make a sauce of milk,
let it come to a boil, then thicken with a tablespoonful of flour,
lump of butter the size of an egg, salt, pepper, and stir this
into the fish and thicken, if necessary, with cracker crumbs, and
dust over the top of the shell with cracker crumbs and bake.
— Mrs. Luke W. Finlay.
Salmon for a Luncheon.
Take a can of salmon, drain off the liquor, lay on a dish
and pick into small pieces. Make a dressing as follows : The
yolks of two hard boiled eggs, two mealy potatoes, two table-
spoonfuls of butter, one teaspoonful each of mustard and salt ;
rub all together smooth. Add vinegar to make consistency of
cream. Lay this in spoonfuls here and there on the salmon and
a ring of the white of the egg on the side of it. Garnish with nas-
turtium leaves and blossoms. — Mrs. W. M. Whedon.
20 THE HOUSEKEEPER'S FRIEND.
Soak well one package of codfish ; drain off water, place in
-saucepan and boil until tender. Remove all skin and bones ; add
four medium sized boiled potatoes, mashed very fine, one onion
chopped fine, two well-beaten eggs and a little pepper; mix
.thoroughly, roll into balls or flat cakes and fry. — Mrs. C. Meister.
To Stew Red Fish.
Have the scales weil taken from the fish, well washed and
wiped dry; put the fish into the pan and half fry it; put
one teaspoonful of mace, one of allspice, one-fourth teaspoonful
of cloves, one onion, a handful of parsley; chop them very
fine together. One teacupful of milk, and as much water as
you think sufficient for the gravy ; one large spoonful of butter,
add three of flour to it, rub the butter and flour well together, then
add a little warm water to thin it, then add all the ingredients.
When ready to stew the fish, put it on a strainer and then in the
kettle, pour the gravy over it, and stew it half an hour, then dish
for the table. — Creole Cookery Book.
Baked Red Snapper.
Take a large fish, clean it, cut off the head and draw the
entrails through that part, as it must not be cut open. Take the
crumbs of stale bread, some onions and parsley chopped fine,
pepper and salt; with this stuff the fish. Put small lumps of
butter all over the fish ; pour in water to the depth of two inches,
sprinkle over it a little flour, put the pan in a well-heated oven,
and bake an hour and a half. — Creole Cookery Book.
Soak a No. i mackerel over night and wipe dry ; have ready
some clear coals; heat and grease the gridiron, lay the mackerel
on it. When cooked turn it by placing a dish on it, then slip the
skin side of gridiron. Butter and serve hot.
To Boil Salmon.
Put it in a cloth and boil eight pounds one hour. Serve with
butter sauce with parsley chopped in it.
Three pounds of white fish steamed until tender. Take out
bones and season with pepper and salt.
Heat one pint of milk and thicken with a quarter of a pound
of flour and boil. Remove from fire. When cool add two
well-beaten eggs and one-quarter pound of butter. Before adding
eggs slice one small onion and add to the hot milk with a pinch
THE HOUSEKEEPER'S FRIEND. 21
of parsley and thyme. Strain before using. Put in buttered
shells, sprinkle cracker crumbs on top and bake a half hour, or
until brown. — Mrs. Mary Jordan.
Melt three tablespoonfuls of butter and stir into it the yolks of
four eggs, boiled hard and mashed smooth, a pinch of cayenne
pepper and «alt, juice of half a lemon. — M. J. H.
Melt in a teacupful of milk one tablespoonful of butter,
rubbed smooth in one tablespoonful of flour; beat up the yolk of
an egg with a teaspoonful of cream, stir it into the milk and heat
to a boiling point. A tablespoonful of chopped parsley added as
taken from the fire improves it. This is nice for boiled chicken or
fish.— M. J. H.
22 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 23
24 THE HOUSEKEEPER'S FRIEND.
To the housekeeper, as well as the epicure, one of the many
attractions of winter is the advent of the oyster. To the former
particularly the reappearance of that popular bivalve is a veritable
boon, as there is nothing that can be served as quickly in such a
variety of ways and is so generally liked.
The best way of frying oysters is to dip them in the beaten
yolk of egg, well seasoned, and then in cornmeal, lay them on fry-
ing basket and plunge it in deep hot lard. Serve with a garnish of
Scald oysters, then chopping fine, add equal amount of
potatoes (rubbed through a colandei) with butter, pepper, salt and
a half gill of cream. Shape in small rolls, dip in egg and bread
crumbs, fry in deep lard. A good way of testing lard for cro-
quettes is to have it hoi enough to brown a bit of bread an inch
square in one minute.
Chop twelve or fifteen large oysters, mix as much flour as can
be taken up with a teaspoon, add a half gill of rich cream, add
two ounces of melted butter, six well-beaten eggs, (always seper-
ately for omelet), with pepper and salt to taste ; stir in the oysters,
fry and fold like an ordinary omelet.
Breakfast or Dry Stew.
One quart, or a can, of oysters ; put them in a colander over
a bowl, let them drain until needed for the meal. Have a skillet
hot, put one tablespoonful butter in same ; when melted pour in
oysters and stir till beards curl; add salt and pepper to taste.
Serve in a hot covered dish, and have saucers hot in which they
should be served. With buttered toast, is a nice breakfast dish.
—Mrs. O. H. Benton.
Oyster Stew witli milk.
Have ready two granite saucepans. Place in one a quart of
fresh milk, in the other a quart (or a can) of oysters ; add to the
milk a tablespoonful of butter, salt and' pepper to taste. Ssason
oysters very slightly; set on range and let each come to aboil;
do not let them boil ; keep hot until wanted, then add oysters to
the milk; stir gently, pour in a hot tureen and serve. — Mrs. 0.
Everything like a surprise is always attractive at a table.
"Oyster caches" may serve as a suggestion. Season mashed
THE HOUSEKEEPER'S FRIEND. 25
potatoes with butter, pepper and salt; add a little rich cream, but
not enough to soften it. With this fill a mold about an inch thick,
and into it pour some oysteis dressed with cream, pepper, salt,
and a tiny bit of mace; add a little of their own gravy, and when
quite hot the beaten yolk of one egg. The oysters should fill the
mold to within half an inch from the top; cover with the potatoes,
pressed down evenly, and turn it from mold onto dish. Cover
with beaten yolk of an egg and then with bread crumbs. Plunge
in hot lard and when a light brown lift out, serve on a hot dish
garnished with parsley.
Drain liquor from oysters and to a cupful of this add the same
quantity of milk, three eggs, a little silt and flour enough for
a thin batter. Chop the oysters and stir into the batter. Have
ready in the frying pan a few spoonfuls of lard, or half lard and
half butter; heat very hot and drop the oyster batter in by the
Take only the largest and finest oysters; see that the gridiron
is perfectly clean ; rub the bars with fresh butter and set it over
a clean fire, entirely free from smoke, or on a bad of bright coals.
Place the oysters on the gridiron and when done on one side turn,
being careful not to allow them to burn. Put some fresh butter
in the bottom of a dish, lay the oysters on it ; season with pepper
and salt. Send to the table very hot. — Mrs. C. N. Churchill.
Beat well pork or veal steak, cut in pieces half the size of
saucers ; dip in beaten egg ; roll in cracker or bread crumbs and
fry in hot lard. — Mrs. Elizabeth Sanders.
The largest oysters are chosen for this purpose. Simmer
them in their own liquor for a few moments, take them out and
lay them on a cloth to drain, flour them, roll in egg, then in
cracker or bread crumbs and drop them in boiling lard. Fry
them a crisp, deiicate brown and serve with sliced lemon. — Mrs.
C. N. Churchill.
One quart of oysters, one pint of cream, a slice of onion,
salt and pepper to taste and a tablespoonful of flour. Mix the
flour to a smooth paste with a little cold cream or milk and stir
gradually into the boiling cream. Let the oysters come to a boil
in their own liquor. Drain off all the liquor and turn the oysters
into the cream (skim out the onion) and serve hot. — Mrs. C. JV.
26 THE HOUSEKEEPER'S FRIEND.
Allow six oysters for each person ; mince them fine ; beat a
spoonful of butter, salt and pepper together and heat. When hot
add the oysters, the beaten yolk of an egg and two tablespoonfuls
of rich cream. Stir, and when the egg is set pour over buttered
toast and serve hot.— Mrs. C. N. Churchill.
One can of fresh oysters ; take all the eyes or hard lumps
out of them and put them into a bowl and chop fine. Boil two
eggs hard and chop fine ; put these and two raw eggs into the
oysters, also butter the size of an egg, salt, pepper and a little
chopped onion if liked; thicken with cracker crumbs and fill
shells and bake. — Mrs . Finlay.
Place oysters in a dish, sea*on with pepper, salt and butter;
set in a steamer over boiling water and steam until they begin to
To one pint of grated green corn add two well-beaten eggs,
one-half cup of cream, one-half cup of flour, cne teaspoonful of
baking powder, salt and pepper; fry in butter.
One quart of oysters, one pint of rich cream, butter the size of
a large egg, salt and pepper to taste. Allow the cream to almost
bpil, drain the liquor from the oysters and put them in the kot
cream ; add butter, salt, pepper and one tablespoonful of flour,
made smooth in a little water; allow all to come to a boil. Serve
on buttered toast. — A Frie?id.
One quart of oysters; have a baking dish in readiness, roll
some crackers fine; grease baking dish, cover bottom with
oysters, then a layer of crackers, dotting same with bits of butter,
seasoning with pepper and salt. Alternate oysters and crackers
until all have been used, having the last layer crackers, with
butter as before; add four tablespoonfuls of cream and a little
of their liquor. Bake until heated through and the crackers a
nice brown on top. Too long cooking makes them watery.
— Mrs. 0. H. Benton.
THE HOUSEKEEPER'S FRIEND 27
28 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 29
Unless the meat has been exposed to dust it should not be
washed, but wiped with a clean cloth.
Thick joints, as sirloin of beef or leg of mutton, twenty min-
utes to the pound and twenty minutes over. Veal and pork re-
quire twenty-five or thirty minutes, as both are very unwholesome
if not thoroughly cooked.
To bake meat place it in a dripping pan in hottest part of the
oven for five or ten minutes, then remove to a cooler part and let
it cook gradually. Baste frequently.
All scraps of clean cooked or uncooked fat should be melted
down. Cut into small pieces, put in a stewpan, cover with cold
water, let it come to a boil, remove the skum and boil quickly with
the lid off, until the liquid is clear, stirring occasionally. Draw
the pan to one side to let the fat go on melting until the pieces be-
come crisp and brown. Allow it to cool a little, then pour through
a strainer in a bowl or jar. May be used for frying, etc.
METHODS OF COOKING.
Roasting — Cooking before the fire.
Baking — Cooking in the oven.
Boiling — Cooking in water.
Stewing — Cooking in gravy.
Steaming — Cooking by the action of steam.
Frying — Cooking in hot fat.
Broiling — Cooking over the fire on gridiron.
TIME TABLE FOR ROASTED MEATS.
Beef— From six to eight pounds, one hour and a half, or twelve
minutes to the pound.
Mutton — Ten minutes to the pound, rare ; fifteen for well done.
Lamb — A very little less, according to age and size of roast.
Veal — Twenty minutes to a pound.
Pork — Half an hour to a pound.
Turkey — Of eight or ten pounds weight, not less than three
Goose — Of seven or eight pounds, two hours.
Chickens — From an hour to an hour and a half.
Tame Ducks — One hour.
Game Ducks — From thirty to forty minutes.
Partridges, Grouse, etc. — Half hour.
Pigeons — Half hour.
Small Birds — twenty minutes.
There is a great waste of fuel in cooking, which arises from
30 THE HOUSEKEEPER'S FRIEND.
making liquids boil fast, when they only require to be kept simmer-
ing. There is a degree of heat in water called the boiling point.
When this is reached all the heat in the world cannot make water
hotter in an open vessel. It can but boil. Any additional heat
only wastes time, fuel and spoils the dish. Slow boiling is very
important for all meats and insures their tenderness, plumpness and
color. Fresh meats and vegetables should always be plunged in
boiling water, which preserves their juices.
Dried meats and vegetables, or meats for soups, should be put
on in cold water and heated gradually.
Veal will bear more seasoning and cooking ihan most other
meats. It is better over than under done.
Roast Loin of Veal.
Make a rich dressing of bread crumbs, pepper, salt and sweet
herbs. Mix with yolk of eggs. Separate the skin from the flank
with a sharp knife and insert the dressing just over the ends of the
bones. Pin down the flap with a skewer, dredge with flour, season
over the top with butter, salt and pepper : brown slowly in a mod-
erate oven, keeping it constantly basted. Bake two hours and a
half. Serve with brown gravy. — Mrs. 0. H. Benton.
Select a nice piece of brea.t and have butcher remove the
bones, thick skin and gristle. Season the meat with chopped
parsley, salt and pepper, then lay between the veal thin slices of
ham, varied with six hard boiled eggs. Roll the whole up tightly
in a cloth and tie it. Simmer for some hours until tender in a
very little water. When done pour the liquor over the veal and
press with a weight until cold. Remove cloth, cut in thin slices
and garnish with parsley.
Fresh Tongue-Tomato Sauce.
Put five tomatoes in a sauce pan on the fire, with half an
onion chopped fine, one stalk of parsley, one-half stalk of thyme
and • bay leaf tied together. Do not add water. When tomatoes
are done, which will be in about twenty minutes, strain them
through a colander and put on back part of range to simmer. Boil
the tongue two hours slowly in salted water. Add a teaspoon of
vinegar and a few bits of red pepper pod to the tomatoes. Pour
over the tongue and serve. — Mrs. 0. H. Benton.
This is a favorite English dish and is an excellent way to use
cheap cats of beef. Cut round or chuck steak into pieces five or
six inches square, lay in a stew pan over a hot fire with pieces of
fat from the steak and an onion sliced thin. When hot and be-
ginning to brown lay in the beef, which must be floured first.
Brown it quickly, then add a scant pint of boiling water, a tea-
THE HOUSEKEEPER'S FRIEND. 31
spoon of salt and a small carrot cut in dice. Find the spot on the
stove where it will slowly simmer and leave it for three hours.
Thicken gravy and serve.
Get a good boiling piece. Bjil until perfectly tender, so that
bones will slip out. Do not boil very fast and have very little
water left in the kettle when it is done. Chop, season with salt
and pepper, put in a crock, placing a weight on top to press down.
Pour a little liquor over it before pressing. — Mrs. M. S. Durham.
Cutlets should be cut from the fillet, but chops are taken from
the loin. Some persons have deprecated the practice of beating
meat, but it is very essential in veal cutlets, which otherwise, espe-
cially if fried, are very indigestible. Cut about one-half inch thick
and beat thoroughly. Dip them in egg, then in bread crumbs and
fry slowly, letting them brown well. Serve with gravy seasoned
with catsup. — H. E. P.
Take mashed potato, prepared as for the table, and put a thin
layer of it in the bottom of a buttered pudding dish, then a thick
layer of cold roast beef chopped very fine. If any gravy is left
from the roast use that to moisten ; if not, put in enough butter to
make it moist. Season with salt and pepper and put on the meat
a thick layer of potato, with butter spread on top. Set in the oven
until hot through and brown.
Have the skillet hot; grease it with a little lard. Fry both
sides of tenderloin brown, but do not cook them through ; cover
with boiling water and stew half an hour ; thicken the gravy ; sea-
son with salt and pepper. — A Fiiend.
Cut open the tenderloin and place a row of oysters in as a
dressing. Season with salt and pepper and a little butter. Pin up
with toothpicks and broil or bake. Excellent. — Miss Warren.
Pigf Head Pudding:.
Boil the head until all the bones slip out. Cut the meat very
fine, add three eggs, one cup of sweet milk, two cups of bread
crumbs, salt and pepper to taste. Put in baking pan and bake a
light brown. — Olivia Rodgers.
Cut the slices medium size, thickly butter them, sprinkle with
pepper and salt ; place the slices on a gridiron and broil quickly.
32 THE HOUSEKEEPER'S FRIEND.
In this way you will preserve the flavor without drying. Send to
the table hot, with a little melted butter over. — Creole Cookery
Lay slices of cold venison in a sauce pan, between the slices
put bits of butter, pepper, salt, a little mustard and cayenne pepper,
a glass of claret wine. Let it stew fifteen minutes. — Creole Cookery
Soak the ham in water for two days and nights, then begin at
the back and with a sharp knife cut down to the bone, cutting the
meat from each side, until it is entirely loosened; then pull out.
Have ready the stuffing ; fill up the cavity with it and sew the ham
with a coarse needle and strong thread. Take a strip of cotton
cloth about a yard in width, bind it tightly around the ham, so as
to preserve its shape ; then boil slowly three or four hours. When
it is boiled let it remain in the bandage until cold ; then cover with
sugar and bake. Decorate to taste.
Stuffing. — One pound pecans, one dozen eggs, one can of
mushrooms, six truffles, some ham chopped fine, one ounce of mus-
tard seed. Chop all fine. Season with pepper, allspice, cloves,
parsley, a little onion, very little salt. — Creole Cookery Book.
How to Boil a Ham.
A ham, if dry, should be soaked twelve hours in warm water,
all the mould scraped off and put it on to cook in cold water, and
let boil slowly five or six hours, according to size. When done, if
skinned, put in baking pan and cover with sugar and black pepper
and browned. It improves it very much. — A Friend.
Take about one pint of any kind of cold meat, chop very fine.
Add a little celery, one medium sized onion, a little parsley, thyme,
salt and pepper. Into a baking dish place a layer of the seasoned
meat, cover with tomatoes and then a layer of toasted bread crumbs.
Continue in this way until the dish is full, having a layer of crumbs
on top. Add a few small lumps of butter. Bake in a quick oven.
— Mrs. C. Meister.
White Fricassee of Chicken.
Cut a pair of chickens, wash the pieces through two or three
waters, lay them in a large pan, sprinkle slightly with salt and fill
the pan with boiling water ; cover and let the chicken stand in it
half an hour, then put in a stewpan, add a few blades of mace and
THE HOUSEKEEPER'S FRIEND. 33
pepper cones (whole), a handful of celery chopped fine, and a
small onion. Pour on cold water and milk in equal quantities to
cover chicken ; let it stew until tender. Prepare gravy in a small
stewpan by mixing two teaspoonfuls of flour with enough water to
make a batter ; add gradually half a pint of boiling milk, one-fourth
of a pound of butter ; set on the fire until it boils, then take off and
stir in a glass of Madeira or Sherry a pinch of nutmeg, four table-
spoonfuls of rich cream. Take the chicken out of saucepan, put
in dish, pour the gravy over; set over a kettle of boiling water ten
minutes. Serve very hot. — Creole Cookery Book.
After having boiled the chicken (or chickens) in as little water
as possible until the meat falls from the bones; pick off the meat,
chop rather fine, and season well with pepper and salt. Then put
in the bottom of a mold or dish some slices of hard boiled eggs,
then a layer of chicken, then a layer of eggs and another of chopped
chicken until the mold is nearly full. Boil down the water in
which the chicken was boiled until there is a cupful of broth left;
season well and pour over the chicken; it will sink through and
form a jelly around it; let it stand several hours on ice. If it is to
be sliced and there is any doubt about the jelly being stiff enough,
a little gelatine may be soaked and added to the cup of broth.
Garnish the dish with celery or parsley. The mold or dish should
be well greased with butter on the bottom and sides before filling,
so that it may be turned out nicely. — E. S. C.
One chicken boiled tender and cut up (not too fine), one can
mushrooms cut in quarters and stewed about fifteen minutes, one
set of brains boiled (not too done) and cut up— not mashed. Put
into a saucepan three-fourths of a pint of milk ; when boiling add
two tablespoons of flour, having been mixed smooth with a little
cold milk, the raw yolks of two eggs, one tablespoon of butter, one
blade of mace, a little parsley. When done pour over chicken,
brains and mushrooms. Mix all together well ; salt to taste. Add
one-half teaspoon cayenne pepper, one-fourth teaspoon nutmeg
and one glass sherry. Bake in shells, with grated toast sprinkled
over. — 5. F. F.
After having boiled the chicken (or chickens) in as little water
as possible — until the meat falls from the bones — pick off the meat
and chop rather fine and season well with salt and pepper. Then
put in the bottom of a mold or dish some slices of hard boiled eggs,
then a layer of chicken, then a layer of eggs and another of chicken,
until the mold is nearly full. Boil down the water in which the
chicken was boiled until there is about a cupful of broth left.
34 THE HOUSEKEEPER'S FRIEND.
Season well and pour over the chicken. It will sink through and
form a jelly around it. Let it stand several hours on ice. If it is
to be sliced at the table, and there is any doubt about the jelly
being stiff enough, a little gelatine may be soaked and added to the
cupful of broth. Garnish the dish with celery or parsley. The
mold or dish should be well greased with butter on the bottom and
sides before filling, so that it may be turned out nicely. — Ella T.
Cut the meat from one chicken (rare); chop fine; one cup
and a half of tomatoes, half cup of onions chopped fine, salt and
cayenne pepper to taste. Cook chicken until tender. Stir one
teaspoonful of curry powder before serving. Pour over a bed of
rice or potatoes. — Mrs. Pillow.
Two chickens boiled tender, then chop the meat fine, having
removed the bone and skin. Leave one pint of liquor in the kettle ;
season it with pepper, salt and butter. Dissolve one-quarter box
of gelatine in warm water and mix with the liquor. Put back the
chicken ; boil all this together about three minutes and turn into a
mold. Serve cold. — Mrs. J. W. Brush.
Chicken with mushrooms.
Have ready one pound of cold chicken chopped fine and half
a pint of mushrooms, cut in small pieces ; cover these with water
and boil five minutes ; skim out the mushrooms into a hot dish.
There should be left a coffee-cup full of liquid. If not enough add
milk to the hot liquid ; thicken this with a tablespoonful of flour,
same amount of butter, and season ; three minutes boiling will
thicken it. Add the chicken and mushrooms and cook two
minutes, stirring constantly. Serve on hot platters. — Olivia Rodgers.
Imitation Pate de Fois Gras.
Boil in seperate vessels a nice calf's liver and a tongue in
slightly salted water. When very tender let them stand in the
liquor until the next day. Then rub the liver to a paste, moisten-
ing with melted butter, seasoning with salt, pepper, cayenne,
grated nutmeg, grated onion, a teaspoonful of made mustard and
as much of Worcestershire sauce. Mix thoroughly and pack in
little jars, buttering the inside well, and inserting here and there
the tongue cut in small bits. Keep in a cool place and cut in
slices for luncheons or sandwiches. It is very pretty laid on
a leaf of lettuce with a spoonful of tartar sauce beside it.
Boil a chicken until it will slip easily from the bones, reduce
the water to about a pint in boiling ; pick the meat from the bones
• THE HOUSEKEEPER'S FRIEND. S&
in medium sized pieces, being careful to leave out all gristle, fat
and bones; place in a mold, skim the fat off the liquor, add a little
butter, salt and pepper, and add to it (the pint of water reduced)
half an ounce of gelatine ; pour over chicken in mold; let it stand
in ice box or a cool place until firm. Slice, garnish with sliced
lemon and parsley. — Mrs. O. H. Benton.
Cut up a pair of young chickens, lay them in a pan of cold
water to extract the blood ; wipe them dry, season with pepper
and salt, dredge with flour, and fry in lard. Have the lard hot
when the chicken is put in; cover skillet and set back on range to
fry slowly. When' both sides are a rich brown take out the chicken,
but keep hot. Then put in skillet half a pint of milk, thickened
with a teaspoonful of flour; season with pepper, salt, and a few
pieces of parsley. Garnish the chicken with parsley. Serve the
gravy in a bowl. — Mrs. F. C. Huse.
A Dainty Dish.
When stewing chicken remove the breast before making the
gravy. When cold shred into inch pieces, take equal amount of
blanched celery, put it into a saucepan with a little water and cook
until slightly tender, then add the chicken and the minced liver of
the fowl. Pour over it one-half cup of sweet milk, season with the
season prepared for salads, rub a dessertspoonful of butter and
flour together until creamed and thicken; boil a few minutes and
Flour a white cloth, wrap the fowl and put in cold water to
boil. Simmer one hour. Serve with butter, oyster or celery sauce.
Make a cream sauce of one tablespoonful each of butter and
flour and one cup of cream ; season with salt and pepper. To this
sauce add one pint cold chicken or veal cut into dice, the yolks of
two hard boiled eggs chopped fine and the whites cut in larger dice.
Boil two minutes. Sometimes a quarter of a cup of wine is added
before served. — Olivia Rodgers.
To Bone a Turkey.
In dressing the turkey, care must be taken to keep the skin as
entire as possible. Remove the crop by cutting a lengthwise slit
in the back of the neck. On no account cut the skin of the breast.
When dressed, with a sharp, thin knife cut the skin along the back
36 THE HOUSEKEEPER'S FRIEND.
from the neck to the rump. Carefully slip the point of the knife
in under the flesh, working it loose from the bones, first on one
side and then on the other. Unjoint all joints in the legs and
wings as they are reached. It is impossible to remove the bones
from the end of the wing, and this part must be cut off at the first
joint. When the bones are out of the legs and wings, work the
flesh loose from the breast bone and remove the skeleton.
Forcemeat. — It will require from four to six pounds of ground
veal, according to the size of the turkey. Season with pepper,
salt, a little ground cloves, juice and grated peel of a lemon, and a
very small onion chopped fine. Cook in double vessel if you have
one, as then it will not be necessary to put water with it while
cooking. When the veal is done remove from the fire, and when
nearly cold add two beaten eggs, which must be mixed well with
the forcemeat. Spread the turkey out, skin side down, on the
table. Have ready a tongue boiled the day before and some nice
pickled pork. Cut strips from the tongue and run in the legs and
wings, then stuff the cavities full of the forcemeat. When the legs
and wings are full, spread a thin layer of the forcemeat on the
body of the bird, then alternate strips of tongue and pork, then a
layer of forcemeat, more tongue and pork and so on until the body
is full. Now carefully draw the edges of the back together with a
needle and soft twine, and pull the skin of the neck over at the top
and fasten down at the back. Turn the bird over and run skewers
through to keep them where they belong. Bind the turkey with
narrow strips of cloth or broad tape. Break all the bones and lay
them in a large pan with three bay leaves, a slice of onion and a
little salt. Lay the turkey in, add boiling water, cover with
another pan, place over the fire and keep boiling from two to three
hours. The size and age of the turkey must determine the time
required to cook it. When tender put in a baking pan with the
liquor in which it has been cooked, and set in the oven for an
hour, or until it is an even brown. Set away in a cold place.
The Jelly. — Put into a saucepan half box of gelatine, soaked
over night in cold water ; add the liquor from the turkey and keep
over the fire until the gelatine is dissolved ; strain through flannel
and pour into shallow pans to cool.
To Ornament the Turkey. — The next day cut the binding
and remove the skewers. Place it back down on the dish on which
it is to be served, cut the jelly into fancy shapes and lay around
the edge of the dish with celery or parsley leaves ; put fancy shapes
of jelly on the breast. Cut little shapes from carrots, turnips and
red beets; alternate them on a silver arrow and run the arrow
through the jelly on the breast. Put celery or parsley leaves about
the wings and legs. — C. R. P.
Wash turkey well inside and out; place in a pan. Make a
THE HOUSEKEEPER'S FRIEND. 37
dressing with bread crumbs, seasoned highly with pepper and salt ;
moisten the bread crumbs with a half cup of melted butter ; a can
of oysters added improves it. Dredge the turkey with flour.
Turn the fowl often and baste well, so it will be a rich brown all
over. Put two inches of water in pan at first, and add a little as
needed. A rich brown gravy will be in the pan if roasted properly.
Ducks should be well plucked, without tearing the skin. Clean
the inside thoroughly with warm water and stuff them with a dress-
ing made of bread crumbs, a little onion, sage, pepper, salt and
butter. Moisten the dressing with the melted butter, so that it will
be dry. Bake in a moderate oven and baste often. Keep a little
water in the pan all the time. Make a brown gravy and serve.
To Barbecue Squirrel.
Put some slices of fat bacon in a pan, lay the squirrels on and
cover with thin slices of bacon. Put in the oven and cook done.
Take out the squirrel and keep hot. Then remove the bits of
bacon, sprinkle in flour to thicken gravy and let brown. Add a
teacup of water, a tablespoon of butter, the juice of a lemon and
ten teaspoons of good catsup. Pour over the squirrel and serve.
A little Worcestershire sauce improves this gravy. — Mrs. Ben West.
meat Croquettes (Italian).
Two cups of cold meat, grated cheese, three eggs, one onion,
one pod garlic, two tablespoonfuls olive oil, one-half cup of milk,
butter the size of an egg, flour. Chop the meat fine, also the onion
a»d garlic ; add butter, olive oil. Beat the eggs and add to other
ingredients; stir a little flour in the milk and add salt and pepper
to taste. Let the whole be stiff enough with grated cheese to roll
in little cakes the size of tea cakes, only twice as thick. Roll in
flour and fry in butter and lard, half portion of each. Make a
sauce of one-half glass of claret, teaspoonful Worcestershire sauce,
a little butter, a pinch of flour. Put in the pan croquettes were fried
in and brown. Serve hot. Any kind of cold meat ran be used
except mutton. — Miss Rosa Malaiesta.
38 THE HOUSEKEEPER'S FRIEND.
Boil one good sized chicken until tender. Remove skin and
bones and chop fine. Add a small piece of celery, parsley, table-
spoon butter, teaspoon salt and pepper to suit taste. Boil one tea-
cup of milk. Dissolve two tablespoonfuls of flour in a little cold
milk; add one beaten egg. Mix with the chicken. Roll in oval
shapes, cover with cracker crumbs und drop in hot lard for a few
minutes. — Mrs. Julia F. Schicd, Cairo.
In whatever way sweetbreads are dressed they should first be
well soaked in lukewarm water and then thrown into boiling water
to blanch them and render them firm. If lifted out after they have
boiled ten minutes and plunged into cold water their color will be
better preserved. They may then be gently stewed for three-
quarters of an hour in veal gravy, which, with the usual additions
of cream, lemon and egg yolks may be converted in a fricassee
sauce for them when they are done.
Three pounds of veal ; boil done and chop two pints of veal
to one of boiled rice, three eggs, salt and pepper. Make into
cakes, roll in egg and cracker crumbs. Fry in hot lard. — Mrs. M.
Soak a pair of sweetbreads in salt water for an hour. Put in a
saucepan, cover with boiling water and let cook half an hour.
Drain and set aside to cool. Trim free of all fat and gristle. Chop
fine, season with salt, pinch cayenne, a tablespoonful of minced
parsley and a little nutmeg. Mince one dozen canned mushrooms
and mix with the sweetbreads. Put one tablespoonful of butter
into a saucepan, stir over fire until melted, add one tablespconful
of flour and let cook until it bubbles. Mix in one-half cup of
cream with two tablespoonfuls of jellied stock, stir until a smooth
sauce : mix with the sweetbreads, take from fire, spread out on a
large dish and set on ice until cool. Mold into croquettes, dip first
in beaten egg, then in cracker meal ; fry in boiling lard ; take up;
serve at once. — Mrs. O. H. Bentcu.
For three pounds of veal. Fry the veal a little while on one
side and then turn and fry the other, then add half a teacup of hot
water. Cover over and set back a little to steam. "When done
and cold chop and salt. Put on two cups of milk to scald, beat
four egg yolks and pour the scalded milk slowly over the beaten
egg yolks, then put on the fire and stir umil done; two cups of
bread crumbs stirred in. Cover and set bi*ck. To that add a piece
THE HOUSEKEEPER'S FRIEND. 39
of garlic the size of a small pea, small pinch of pulverized cloves
and nutmeg. Add a large tablespoon of butter, then pour in the
meat and mold. Dip in egg and cracker crumbs- to fry. — Mrs. R.
One cupful of cooked ham chopped fine, one ot bread crumbs,
two of hot mashed potatoes, one tablespoonful of butter, four eggs,
a pinch of cayenne pepper. Beat potatoes, ham, butter, pepper
and three eggs well together. Let cool and shape. Roll in bread
crumbs, dip in beaten egg, then in bread crumbs. D.op in hot
lard and brown.
One teacupful of rice boiled in the usual way ; drain carefully,
stir in two well-beaten eggs, one tablespoonful of grated cheese,
half a tablespoonful of butter, half a teaspoonful of salt. Take a
little grated ham or chopped chicken, add to it salt and pepper,
make into a ball the size of a marble, press into the rice, which
mold around it and fry as you would other croquettes. — Mrs. Ben
One can salmon; remove all bones and mash up smooth, salt
and pepper to taste ; two eggs ; grate bread crumbs until you have
half as much as you have salmon ; make into three-cornered rolls,
dip in beaten egg, then roll in dry bread crumbs and fry. — Mrs.
B. M. Lake.
One good-sized hen, one-fourth pound of butter, half pint of
sweet cream, a little ground nutmeg, three tablespoonfuls of flour,
half pint chicken stock, salt and white pepper to taste, juice of half
a lemon, one-fourth can mushrooms. Boil the chicken, let it cool,
remove the meat from the bones, cut in small pieces and chop the
mushrooms. Melt the butter in a saucepan, stir in the flour, cream
and stock ; stir for about two minutes, take from the fire, add
chicken and mushrooms, spread on a dish and let it cool. When
cold shape in desired form, dip in egg and cracker crumbs, fry in
boiling hot lard two or three at a time. — E. J. V.
Two sweetbreads, boiled, one teacupful of boiled chicken,
hashed, one boiled onion one teacupful of boiled bread and milk,
quarter of a pound of butter, salt and pepper. Chop sweetbreads
and chicken very fine, mix in well the other ingredients, shape into
rolls, then dip in the yolk of an egg, then in cracker dust; fry
brown and serve on crisp lettuce leaves. — Mrs. H. N. Tcnvner.
40 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 41
42 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 43
Beat eight eggs very light, stir in three tablespoons of sweet
milk, season with salt and pepper to taste. Put one tablespooniul
of butter in a hot skillet, pour in the eggs and stir constantly until
done and serve hot. — Mrs. J. IV. Brush.
Beat the whites to a stiff froth and the yolks very light ; add
to the yolks pepper, salt and a little milk, then beat in the whites
gently. Have the skillet hot; greased well with butter. Pour the
omelet on it. Do not stir. When brown roll with a broad knife.
Chopped ham, grated cheese, or chopped parsley may be added if
Break the eggs carefully and but on a. wet saucer, from which
slip them into a shallow saucepan of boiling salted water. Lift
them in three minutes and serve on buttered toast.
Melt two ounces of butter in a clean omelet pan, sprinkle a
little salt upon it and slip in from a flat saucer the required number
of eggs. .Fry them, turning up the edges to keep them from spread-
ing too far, and, when sufficiently cooked, dish, sprinkle with
pepper and cover with a tomato sauce. The Italians call this
" Eggs in Purgatory."
Five eggs, four tablespoons of flour, one cup of milk, butter
size of walnut. Beat eggs separately.
As you break the eggs slip them into a small buttered egg cup
or oval dish, sprinkle salt and pepper over the top. Let stand in a
hot ove» three minutes and serve.
Butter a flat dish, well heated ; break fresh eggs until dish is
covered ; lay a half dozen thin slices bacon over it, being careful
not to break the yolks ; put in top of oven and brown slightly.
Serve hot in same dish. — Mrs. Elizabeth Sanders.
U THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 45
Half dozen cold boiled potatoes, one medium sized onion.
Slice the potatoes and chop the onion fine. Cover the bottom of a
baking dish with a layer of potatoes, scatter over them a little
chopped onion, salt and pepper. Alternate layers of potatoes and
seasoning until the dish is filled. Cover with bread crumbs, dot
with small pieces of butter, pour over all a cup of sweet milk and
Take two or three parsnips, cut them lengthwise about a
quarter of an inch thick. Put in salted boiling water ; do not let
them get too soft. Make a batter of a little milk, one egg and flour
enough to make like batter-cake batter, salt and pepper. Dip the
parsnips in this batter and fry in hot skillet with butter ; brown
Asparagus on Toast.
With a sharp knife shave the white ends of the asparagus,
removing all the tough part. Tie the stalks in bunches with <he
heads one way and boil in salted boiling water twenty-five minutes.
Toast several slices of bread a delicate brown and lay on a hot
dish. Remove the asparagus from the water when done, then
remove the threads. Pour over all a sauce made as follows : Put
one pint of milk in a double boiler ; when hot stir into it one table-
spoonful of flour, rubbed smooth in one of butter ; season with salt
Pare six good-sized potatoes very thin, remove eyes and lay in
cold water until time to cook — half an hour at least. Always cook
potatoes in a porcelain-lined or granite kettle, which have half full
of boiling (not hot) water. About twenty minutes before needed
drop potatoes in the boiling water; do not allow them to stop boil-
ing until done, which will be when a fork can be run in them.
Drain every particle of water off, set on back of range, add a table-
spoonful of butter, half teacupful of rich sweetmilk, salt to taste,
and mash with potato masher until fine, then take a large spoon,
stir and beat, keeping on range all the time, as the main point is
having them hot. Serve in hot vegetable dish with cover. After
placing potatoes in dish smooth over top, make a hole with spoon
and put a small piece of butter in, toss some black pepper over and
cover till served. — Mrs. O. H. Benton.
46 THE HOUSEKEEPER'S FRIEND.
Many people relish a boiled dinner occasionally. Put meat
on about three hours before dinner in enough boiling water to just
cover. As soon as it boils set kettle on the stove where it will
simmer. Skim well before adding vegetables, in the following
order : Cabbage cut in quarters, turnips of medium size cut in
halves and potatoes whole, or if very large cut in two. Season
with salt and pepper and two whole cloves. Boil cabbage one
hour, potatoes and turnips one-half hour. When thoroughly done
take up vegetables in separate dishes — lastly the meat. Make a
brown gravy with the juice and serve in gravy tureen.
One-half dozen large tomatoes pealed, or one can. Put on
and boil one-half hour, add one cup sugar, stir well; add a cream
thickening made of two tablespoonfuls flour and one-half cup water.
Remove from fire and add one teaspoonful butter. — Mrs. Elizabeth
Hashed Brown Potatoes.
Pare and cut into quarter-inch squares ; leave in cold water
one-half hour. Boil in hot water, slightly salted until tender (not
until they break). Drain, put into a greased pudding dish, pour
over them a cup of warm milk seasoned with pepper and salt and
a tablespoonful of butter, cut up in one of flour. Bake (covered)
half an hour, then brown. — Mrs. F. C. Huse.
Cut and scrape one dozen ears of corn, put in a pinch of salt
and pepper each, teaspoon and one-half of butter. Beat two eggs
and add them. Add small cup of sugar and half cup of sweet
milk. Bake— Mrs. W. M. Rees.
Select large smooth tomatoes, cut off the stem ends and take
the seeds out. Make a stuffing of a cupful of dry bread crumbs, a
teaspoon of chopped onion, a piece of butter the size of a walnut,
salt and pepper to taste. Stuff the tomatoes with this mixture,
bake half hour and serve in same dish. The surfing is also very
nice when made of half bread crumbs and half cooked rice. The
onions may be omitted. Grated cheese sprinkled over top is an
addition. — Mrs. O. H. Benton.
Baked Kgg Plant.
Boil until tender, then take out inside ; mash with butter,
pepper, salt and cream and a*n equal quantity of bread crumbs,
and bake. If mushrooms be added to the stuffi.ig and it is served
with a mushroom sauce, you have a dish fit for anyone.
THE HOUSEKEEPER'S FRIEND. 47
Baked Bgrg: Plant.
Peel and quarter an egg plant and let it lie for an hour in
salted water, then cook tender, in salted water also. Drain, break
and beat with a fork, add an equal quantity of bread crumbs, salt,
pepper, two tablespoonfuls of butter, one of cream and a few
minced mushrooms; put in buttered baking dish, sprinkle with
crumbs and brown.
Fried EjjS Plant.
Pare, slice about half an inch thick in round slices, sprinkle
each with salt, stack and let stand half an hour, drawing bitter
from it. Dip each slice in beaten egg, then roll in cracker crumbs
and fry in hot lard.
Scalloped ligg Plant.
For an egg plant of medium size fry four sliced tomatoes, add
a pint of stale bread in cold water and squeezed dry, a little
cayenne, and if too dry a few spoonfuls of any kind of gravy; put
this forcemeat in alternate layers with thin slices of the egg plant
in a buttered baking dish, seasoning each layer with salt and pepper
to taste, dotting with butter and sprinkling the top with crumbs.
Bake thirty minutes, covering with plate, then remove and brown
Green Corn Fritters.
Put two raw eggs in a large bowl, stir in three tablespoonfuls
of flour, salt, pepper and a gill of milk ; add a pint of grated or
pulped corn, mix thoroughly. Fry in boiling lard.
Corn a la Creme.
Cut through the center of each row with a sharp knife, and
scrape the grain from about a dozen ears of corn. Put a frying
pan on with two tablespoonfuls of butter in it; when it melts add
corn and cook over a slow fire, closely covered, for ten minutes ;
pour over half a pint of cream and stew ten minutes longer, season-
ing to taste.
Another way, less rich, requires that the corn be cooked in
just enough water to cover it for twenty minutes; thicken with a
tablespoonful each of butter and flour, season with salt and pepper,
add half a pint of milk ; boil up once and serve.
Take ripe tomatoes, cut off the top and take out the inside.
Mix this with bread crumbs, butter, salt and pepper, then put back
in the skins and put on top. Bake.
To two cupfuls of salted, peppered and finely mashed potatoes
add two tablespoonfuls of melted butter and beat to a white cream.
48 THE HOUSEKEEPER'S FRIEND.
Stir in thoroughly two yolks of eggs that have been beaten sepa-
rately until very light, and then a teacupful of sweet milk. When
the whole is nicely blended add the whites of the eggs; stir lightly.
Pile the mass upon a hot buttered dish and bake about ten minutes.
— C. C. F.
One quart grated corn, three eggs (yolks and whites beaten
separately), four large crackers softened. Fry in hot lard and but-
ter as you would oysters. — Mrs. Luke Finlay.
Stuffed Egg Plant.
Cut them in half, lengthwise, and parboil in salt water ; scoop
out most of the inside and put in chopping bowl, with it a handful
of dry mushrooms previously soaked in warm water for half an
hour, one small onion, pepper and salt to taste, a cup of grated
bread or cracker dust, a cup of Holland cheese. Chop well to-
gether and then add two or three beaten eggs, a lump of butter size
of an egg. Fill each half with this mixture, lay them in a buttered
tin and bake half an hour. This dressing will fill six small egg
plants. — Mrs. H. N. Towner.
One quart of flour, three eggs and sufficient water to make a
stiff dough. Pour upon kneading board and knead for fifteen or
twenty minutes, or until the dough becomes perfectly smooth and
will roll out without any trouble. Divide into three parts, roll into
thin sheets as for pie crust, and put aside to dry. When dry
enough to roll (do not leave them too long, or they will crack) cut
into very narrow strips and drop into boiling water, to which has
been added a handful of salt. Cook twenty minutes.
Dressing. — Three-quarters of a cup of butter, three onions
chopped fine ; brown butter and onions. Add one can of tomatoes,
a little red pepper, salt, a stalk of celery, and parsley and thyme,
if it is liked ; also a few bits of beef or chicken. Into a baking
dish place a layer of the dressing, then a layer of noodles, from
which all water has been drained, then a layer of grated Italian
cheese, and so on until the dish is full, having gravy and cheese
for last layer. Bake ?n a quick oven until nicely browned. — Mrs.
Stuffed Irish Potatoes.
Take medium sized potatoes, wash, put in oven, and bake.
When done cut in halves, scoop out (reserving hulls), mash,
season with butter, pepper, salt and a little onion minced fine ;
return t© hulls, set on ends in a pan, put in oven and brown.
Serve hot on folded napkin in dish. If onion is not liked, omit.
A little pork sausage can be used. — Mrs. O. H. Benton.
THE HOUSEKEEPER'S FRIEND. 49
Boston Baked Beans.
Soak one pint of little navy beans over night. In the morning
put them in a bean jar with hot water enough to cover well ; add
one large tablespoonful of butter or a piece of pickled pork,
three tablespoonfuls of molasses, salt and pepper to taste. Keep
them well covered with water, occasionally shaking the jar to
stir. Cook ten or twelve hours. — Mrs. Levings.
Take four large potatoes; pare and slice on slaw cutter very
thin ; put in cold and let stand until crisp, then take out and dry
between towels. Drop a small handful into a kettle of hot lard ;
when a light brown take out with a wire ladle and put on paper,
which absorbs the grease. Sprinkle with salt and serve.
Slice cabbage as for cold slaw, and boil until tender. Drain
off water, and add about one pint of milk. Cream together one
large spoon butter and two of flour; add to the cabbage and boil
for a'few minutes. Season to taste, using white pepper. — Mrs. C.
For six persons. Two pounds of rump beef, one-half can of
tomatoes, one medium size onion, one soup bunch, one pod of
garlic, one cup of dry mushrooms, butter size of an egg, small piece
salt pork, two tablespoonfuls olive oil, salt and pepper to taste.
Cook two or two and one-half hours. Macaroni two pounds,
grated Edam cheese.
Sauce. — Chop salt pork (size of an egg) very fine and put it
into an iron slew pan, fry out, add olive oil. Take a little of all
parts of soup bunch, cut fine and let fry ; add onion cut fine. Be
careful to keep stirred and do not let scorch, as the taste will then
be spoiled. Then take the beef and put in ; let cook about half an
hour, constantly turning. Add one-half can of tomatoes, chopped
fine, with their liquor in them, letting all stew slowly. Take the
dry mushrooms, wash them clear of all dust and soak in water on
stove until tender ; add to the stew and let cook slowly. The pod
of garlic (cut fine) can be put in at any time. Cook for two or two
and one-half hours. When the mushrooms are put in add water
enough, with the other ingredients already in kettle, to make three
large cups of sauce. Take out the meat.
Cook the macaroni in salt water; that is, salt the water to
taste, and be sure the water is boiling. Always buy the best
Italian macaroni, which requires at least twenty minutes' boiling.
When cooked, drain off in colander and place in flat platter,
sprinkle with grated cheese alternately until all is used in dish,
making the last layer very thick with gravy. Serve with gcod
claret. — Miss Rosa Malates'ta.
50 THE HOUSEKEEPER'S FRIEND.
Macaroni in Genoese Style.
Have at hand and ready the following ingredients, viz.: One
and one-half teacups of grated Edam cheese, about three quarters
of a pcund of lean beef or chicken cut into cubes of not less than
one-half inch, one medium size onion chopped very fine, one small
piece of garlic chopped fine, three tablespoons of finely chopped
parsley, one-half can tomatoes and one-half teacup of cleaned dried
mushrooms. Put the mushrcoms in saucepan, over which pour
enough warm water to cover the mushrooms, and place on back of
range. Also have ready macaroni, olive oil and creamery butter.
Preparation of Gravy. — Put into quart size saucepan three
tablespoons of pure olive oil and one heaping tablespoon of
creamery butter and allow to become very hot, stirring meanwhile
to prevent burning. Now put the meat into saucepan with oil and
butter and let cook to a light brown color, then add to the stew the
onion and garlic. When the last two are brown put in the tomatoes
and allow to stew about ten minutes, then add the mushrooms with
the liquor in which they have been soaked, and also the parsley,
and season with pepper and salt to taste, and allow to stew until
the whole is the consistency of gravy, stirring the while to keep
Boiling the Macaroni.— Place about three-fourths of a
pound of macaroni or spaghetti in porcelain-lined pot containing
one and one-half gallons oi boiling water, to which add tablespoon
of salt. Allow to boil until the paste will mash easily between the
fingers when it is done, then pour the paste into collander and
drain thoroughly of water. Take ordinary steak dish and sprinkle
layer of grated cheese in same of not over one-sixteenth inch in
thickness, then pour in gravy to thickness of say one-eighth inch,
then put as much macaroni in dish on the cheese and gravy as
you wish to have, over which pour more gravy. *Be careful not to
put too much gravy on. Then mix up thoroughly and dress up
the dish to even thickness.
It takes the macaroni about twenty minutes to cook, so while
you are making the gravy you can tell very nearly when to put the
macaroni to cooking so as to have the gravy and maccaroni done
about the same time. — R. E. Lee.
THE HOUSEKEEPER'S FRIEND.
52 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 53
In warm weather, if there is any dish which will tempt a
wavering appetite it is certainly a well made, prettily decorated,
ice cold salad. Sydney Smith prided himself upon the excellence
of his salads and wrote a rhymed recipe for the mayonaise. But
many a little housewife has the requisite qualities to enable her to
make nice salads without any assistance, save her own keen sense
of taste, quick perception and excellent judgment. Fortunately it
is not of necessity to go into a hot kitchen to prepare a salad, as it
may frequently be made of left-overs from the table or vegetables
fresh from the garden and refrigerators.
Lettuce is so pliant that it readily incorporates with its own
mild flavor any taste or smell that may be added, and therefore
furnishes a most desirable basis for a salad. Its crisp, fresh golden-
green appearance, especially when fringed and curled, commends
it to the eye as much as its faintly delicate flavor does to the
One can of tomatoes, one bay leaf, six cloves, three table-
spoonfuls of vinegar, one tablespoonful of salt, pinch of cayenne
pepper, three-fourths box of gelatine, one onion. Soak the gela-
tine in cold water. Cook the tomatoes thirty minutes, in which
has been placed the onion, cloves, bay leaf and vinegar. Then
pour gelatine in and remove from fire immediately and strain. Add
chopped breast of turkey or chicken, as much celery as you have
chicken, one and one-half cups of pecans. Mold in individual
molds. Serve on leaf of lettuce with spoonful of mayonaise.
— Mrs. George B. Peters.
To make this dish select large, plump oysters. Allow six to
each person. Parboil them in their own liquor and drain quite
dry. Cut the oysters in bits and mix them with the heart of some
fresh lettuce broken in small pieces. The sauce, which is really
the success of the dish : One egg should be used for every two
persons. Boil them twenty minutes and then plunge into cold
water ; separate the whites from the yolks, cut the whites into small
bits and add to oysters and lettuce. Place the yolks on a flat-
bottomed dish or soup plate, if a small quantity is to be made. To
the boiled yolks add the raw ones in the proportion of one to every
six cooked eggs. Reserve the whites for future use. With a spoon
mash together the cooked and raw yolks of eggs. Then pour in
olive oil slowly, stirring vigorously all the time. Continue adding
54 THE HOUSEKEEPER'S FRIEND.
oil and stirring until a sufficient quantity is obtained that is like a
mayonaise. Then add mustard, salt, lemon juice, pepper to
taste. Lastly, beat the whites of eggs stiff and stir into the dress-
ing. The addition of the white of the egg gives a creamy quality
to the dressing. When finished pour, just before serving, over
oysters and lettuce. — Mrs. O. H. Beniou.
Take eight good-sized tomatoes, pour boiling water over to
remove skin, take out inside and put shells on ice. Take two
good-sized cucumbers, chop fine and add to tomato pulp ; put this
mixture into a colander, drain as dry as possible, add a very little
onion; season with salt and pepper to taste. Just before serving
stir iii two tablespoonfuls of stiff mayonaise; put in shell, dress
top with a little mayonaise; serve on lettuce. — Mrs. R. W.
Chop ham, first removing all fat; boil two eggs hard. Chop
pickle enough for ham, that is, to give it the desired taste ; season
with pepper. A little vinegar and salad dressing improves it.
Cold Slaw Dressing:.
Beat two eggs in a double boiler, add a gill of vinegar and
water mixed, a piece of butter the size of a walnut, a level tea-
spoonful of salt and one ot sugar. Cook and stir until it becomes
thick. Have it cold before pouring over the slaw.
One tablespoonful butter, two eggs, two tablespoonfuls sugar
one heaping teaspoonful mustard, one cup vinegar, one cup milk,
a little salt and pepper. Beat eggs well, add sugar, then mustard
(dissolved in a little vinegar or milk) vinegar and milk ; cook in a
double boiler until thick as custard ; set away to cool ; pour over
salad. — Mrs. A. R. Taylor.
Chicken and Walnut Salad.
To one chicken weighing three pounds use one pound English
walnuts. Boil chicken until tender. Blanch walnuts and skin
carefully. Cut breast of chicken in small pieces and add walnuts.
Pour over these a rich mayonaise dressing. — Mrs. J. H. Sullivan.
Pare, core and cut into dice four large tart apples, add to them
a quart of celery cut into half-inch pieces. Dust over a teaspoonful
salt, a teaspoonful paprika and two tablespoonfuls tarragon vinegar.
Mix all together and stir in a cup and one-half stiff mayonaise.
— Mrs. J. A. Taylor.
THE HOUSEKEEPER'S FRIEND. 55
Salad Dressing- Without Oil.
Beat three eggs in an earthenware dish and add to them a cup
of vinegar, a teaspoon of salt, half teaspoon white pepper and half
teaspoon of mustard. When this is thoroughly blended put in six
tablespoons of cream (sweet or sour) : beat again. Set the dish in
boiling water over the fire and stir until thick as custard.
— Mrs. Gelon Craft.
One tablespoonful of Coleman mustard, three yolks of eggs,
one saltspoon of salt, dash of cayenne pepper, juice of one lemon,
three-fourths pint of olive oil, teaspoon tarragon vinegar. Beat yolks
and add mustard, stir in oil gradually, then add salt and pepper.
When about one-half oil is in put in vinegar, lastly juice of lemon.
Make one and one-half hour before using and place on ice to get
firm.. Cross and Blackwell's vinegar is best. — Mrs. R. B. Maury.
Celery Salad and Cocoanut Dressing.
Cut the nice, tender parts of celery, as for any salad, and put
them in a bowl. Grate a cocoanut and pour over it a pint of boil-
ing water. Let it stand until the water is cold, then with your
hands squeeze the coacoanut in the water, then press the pulp out
and throw it away. Strain the milky water through cheesecloth
and let it stand until a cream rises on top. Just before sending
celery to the table scatter over it a tablespoonful of grated onion, a
little fresh red pepper, or a dash of cayenne, and a half teaspoonful
of salt. Skim the cream from the top of the cocoanut milk and
put over the celery, then add two tablespoons of lemon juice.
— Mrs. W. J. Crawford.
One can salmon, half dozen small cucumber pickles (chopped
fine), two hard boiled eggs (chopped fine). Mix all well together.
Take a cup of vinegar and bring it to a boil, pour over the other
ingredients, season with pepper, salt, mustard and Worcestershire
sauce to taste. — Mrs. O. T. Jaquess.
Six large oranges, five cents worth each of crystalized cherries,
English walnuts, three bananas, cocoanut, or anything else you
fancy. First cut the oranges through (crosswise through the mid-
dle), making two cups of each orange skin. Take all the pulp from
the oranges, being careful not to make any holes in the "cups."
Remove all the seeds, using only the pulp and juice. Sweeten to
taste, add one-fourth box of gelatine (soaked in warm water), set on
stove for a few moments. The fruit should be cut in fine pieces
before adding to the salad. Fill the cups, let stand until cold and
serve with whipped cream. — Mrs. S. C. Emery.
56 THE HOUSEKEEPER'S FRIEND.
Yolks of three eggs and a teaspoon of salt beaten well together.
Pour in oil and beat until thick, then the juice of one lemon, and
a little red pepper. — Mrs. Luke //". Finlay.
The yolks of two eggs teaten with a teaspoonful of salt, one
teaspoonful of French mustard, one-half teaspoonful of Tabasco
pepper, nearly a bottle of Olive oil. Beat your eggs as light as pos-
sible, add the oil very gradually, squeeze the juice of a lemon in
the dressing and pour over the shrimps, after arranging them on a
dish with lettuce leaves around the edges. — Mrs. H. B. Martin.
Select firm tomatoes, peel and slice thin ; add tablespoonful
sugar, a teaspoonful salt and a little dry mustard. Serve ice cold.
These are excellent. — Mrs. C. Meister.
One cup grated cheese, one cup of flour, two-thirds cup of but-
ter, a pinch of cayenne pepper and salt to taste, yolk of an egg
well beaten and added to two tablespoons of sweet milk. Use just
enough of this to mix the dough ; roll out, cut in strips one-half
inch wide and bake on fiat tins in a slow oven. — Mrs. W. A.
Half a gallon of fresh oysters, one quart of chopped celery,
yolks of four hard-boiled eggs, one raw egg whipped, two large
tablespoonfuls of melted butter, two teaspoonfuls each of salt, black
pepper and made mustard, one teacup of vinegar and two pickled
cucumbers chopped fine. Put one pint of vinegar in a saucepan,
place on the stove ; when hot drop in the oysters from which the
liquor has been drained, and let them stay until plump (not cooked),
prepare a few at a time this way until all are plump ; skim out the
oysters, drop for a few moments in cold water, drain and set in a
cool place. Prepare the dressing by rubbing together the yolks,
salt, pepper and mustard ; add the butter a little at a time, then
the beaten raw egg, then the vinegar. Mix the oysters, celery and
pickle by tossing up with a silver fork, salt to taste. Pour the
dressing over all and serve. — Mrs. C. N. Churchill.
Clean thoroughly two sets of sweetbreads and boil till tender
in salted water ; when cool, chop into small pieces ; take as many
tomatoes as neeeed (allowing one for each person); select nice, firm
ones, not over-ripe, wash and dry without bruising, slice off the top
THE HOUSEKEEPER'S FRIEND. 57
of each tomato, and with a sharp knife scoop out the pulp, taking
care not to cut or injure the shells in any way; chop the pulp fine,
add it to the sweetbreads, season with pepper, salt, a tiny bit of
sugar and mustard, add vinegar to suit the taste ; fill the tomato
shells with this mixture and serve cold. This is a delicious salad.
— Mrs. C. N. Churchill.
Chop the shrimp into small pieces and put into a bowl ; take
for dressing two eggs beaten until light, one teaspoon mustard and
one of sugar, one tablespoonful of butter, one-half cup of vinegar ;
place this on the stove, stirring constantly until it becomes as thick
as rich cream ; take this off to cool ; add a scant teaspoonful of salt,
four tablespoons of cream ; olive oil may be used instead of cream
if preferred, but it should be dropped very slowly ; pour this over
the shrimp, and it is ready for use. When cold, chopped celery
adds very much to the salad. — Mrs. H. L. Feild.
Chicken Salad No. x.
Boil one chicken till very tender in salted water, chop when
cool, take out pieces of skin, fat and bones, chop two bunches of
celery; make a paste of the yolks of three hard-boiled eggs, a table-
spoonful of melted butter or olive oil, salt, pepper and made mus-
tard to taste, and one tablespoonful of Worcester sauce ; add to the
paste one teacupful of warm vinegar. Pour this dressing over the
chicken and celery, mix well and serve cold on crisp lettuce
leaves; garnish with slices of hard-boiled egg.
Chicken Salad No. 2.
Boil three chickens till tender, salting to taste, and add six or
eight bunches of celery cut into small pieces, and eight hard-boiled
eggs chopped fine. For dressing beat two or three eggs well, add
one scant tablespoonful of salt, two of sugar, two of made mustard,
two of Worcester sauce, one large tablespoonful of butter or one-
half cup of olive oil ; cook till all the ingredients are well blended,
add slowly one pint of vinegar, cook, stirring constantly till of a
thick, creamy consistency, remove and cool. Pour the dressing
over the chopped chicken, celery and eggs; mix thoroughly. This
salad is sufficient for twenty persons, and is excellent. — Mrs. C.
Boil two chickens in as little water as possible ; when done skin
and pick from the bones; cut with scissors in small pieces ; cut up
six stalks of celery in the same sized pieces ; boil one dozen eggs
hard, cut the whites like the celery ; put all in a bowl large enough
to mix all the ingredients. Mash the yolks, adding a quarter pound
58 THE HOUSEKEEPER'S FRIEND.
of melted butter gradually, making a smooth paste ; then a table-
spoonful of mustard, one teaspoonful of salt, one-half teaspoonful
cayenne pepper, six tablespoonfuls of vinegar ; boil the water down
the chickens were cooked in very low, add six tablespoonfuls of it
to the dressing. Pour the dressing over the chicken, celery and
eggs; mix well. The salad is improved by using mayonaise
dressing for those who like oil. — M.J. H.
THE HOUSEKEEPER'S FRIEND. 59
60 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 61
In making pastry have lard and water ice cold and handle as
deftly as possible. Too much water makes pastry tough.
" Just Enough for One Pie."
One coffeecupful flour, lard the size of an egg, a little salt,
enough ice water to moisten. Handle as little as possible.
One pint sifted flour, one-half teacup lard, plenty of salt, as
little water as possible and that ice cold.
For each pie use one egg, one-half teacup sugar, two table-
spoons pumpkin, half pint rich milk or cream, a little salt. Season
with nutmeg or cinnamon. — Mrs. J. H. Sullivan.
Sift through a fine sieve for each pie one-half cup of pumpkin,
one and one-half of boiling milk, two tablespoonfuls of sugar, a
quarter teaspoon of cinnamon, also ginger and nutmeg. Beat sugar
and eggs together, add pumpkin, spice and lastly boiling milk,
stirring quickly. Bake in piepan with rich pastry — bottom crust
only. — Mrs. O. H. Benton.
Sift through a fine sieve. For each pie one-half cup of squash,
one and one-half cup of boiling milk, two spoonfuls of sugar, two
eggs, teaspoon cinnamon, also ginger or nutmeg. Beat together,
pour boiling milk on it, stirring quickly. — Mrs. H. F. Dix.
One-half cup butter and one cup sugar stirred to a cream, then
add the yolks of five eggs, one cup of jelly, and last add the whites
of the eggs beaten to a stiff froth. Bake in one crust. — Mrs. O. 7.
For two pies juice of three lemons, one cup sugar, yolks of
six eggs, one cup milk ; stir sugar and lemon juice together, then add
yolks of eggs ; two tablespoonfuls of sifted flour, stir the flour in
about one-quarter of a cup of milk to mix, add to the sugar and
eggs, and last add the cup of milk ; bake in one crust ; while bak-
ing beat the whites of the eggs to a stiff froth, add a cup of sugar,
put on the pies when done, sprinkle over them a little sugar and
brown in a slow oven. — Mrs. H. E. Hanson.
62 THE HOUSEKEEPER'S FRIEND.
One cup sugar, one-half cup butter, one-half cup milk, one-
half cup molasses, four eggs, leaving out the whites of two, one
tablespoonful vanilla ; beat butter and sugar to a cream, add the
well-beaten eggs and other ingredients ; place in double boiler and
cook until thick ; pour into baked crusts, and bake for fifteen min-
utes. This makes two large pies. — Mrs. C. Meister.
One beef heart, three pounds lean beef; boil till tender; let
stand over night to get thoroughly cold ; pick bones, gristle or
stringy bits from meat and heart, chop very fine, mincing at the
same time two pounds suet, shredded seed, and cut three pounds
of raisins, three pounds of currants, slice thin a pound of citron,
chop fine four quarts good cooking tart apples ; put in a large pan
together, add two tablespoonfuls of cinnamon, one of cloves, one
of ginger, one of ground nutmeg, the juice and rind of two lemons,
the rind of one orange, juice of three oranges, if you have any juice
of sweet pickle is an addition, a pint of good cider ; set pan on
range and heat hot, pack in stone jar ; if liked when baking add
wine or brandy to taste. — Mrs. O. If. Benton.
Two cupfuls of sugar, one of water, two and one-half of sweet
milk, one-quarter cake of baker's chocolate, three tablespoonfuls of
corn starch, five eggs. Take one cup of milk, the water and
chocolate, boil and cool ; then stir in the other ingredients, saving
the whites the meringue; flavor with vanilla to taste. Bake in
pie pans covered with pastry. When done spread meringue on
top and brown.
Meringue. — Beat eggs light, add three-quarters of a cup of
sugar slowly. — Mrs. F. C. Huse.
Delicious Lemon Pie.
Rind and juice of one lemon, one cup sugar, three-fourths cup
of water or boiled milk, tablespoonful of flour, four eggs. Beat
the yolks and two whites of the eggs thoroughly, add sugar, then
flour, then the milk or water (if the milk is not perfectly fresh use
water), lastly add the juice and grated rind of a lemon. Pour into
a large pie tin lined with pastry and bake in slow oven. Make a
meringue of the whites of two eggs and drop over the top of the
pie ; return to the oven and bake a delicate brown. — Mrs. S. H.
Fine Pastry for Pies.
In making fine pastry it is necessary to have everything as cold
as possible. Into the cold chopping bowl weigh twelve ounces of
flour, nine ounces of fresh butter. Chop together until the lumps
THE HOUSEKEEPER'S FRIEND. 63
ef butter are the size of hazlenuts. Make a hole in the center.
add the yolk of an egg, a teaspoon of salt, scant spoonful of lemon
juice and one gill of ice water. Mix all together with two fingers ;
do not knead. The dough must look very rough. If not perfectly
cold place it where it will be chilled until ready for use.
To make one large enough for six persons sift one pint of flour
in a deep bowl and chop in it one quarter pound of best lard until
it is as fine as sand. Then wet with ice water and make into a
stiff dough. Roll it out into a thin sheet upon a smooth board or
marble slab, spread with one-eighth of a pound of good, sweet
butter, fold and roll again, when spread with one-eighth of a pound
of butter the second time, fold, lay on ice for fifteen minutes, and
finally roll once more into a thin sheet. Butter the bottom and
sides of a deep pudding dish of two-quart capacity and line sides
only with the pastry. Fill the dish with peaches pared and halved,
sprinkle well with sugar, cover top with the crust, bake in a moderate
oven. Serve cold with cream. — Mrs. O. H. Benton.
Place one pint of milk on stove until hot, but not boiling, add
one cup of sugar, one-half cup of flour and the yolks of two eggs
well beaten. Stir rapidly until well cooked. Flavor with lemon
or vanilla, then pour over your crust (which must be a rich puff
paste). Prick crust before cooking to prevent puffing up. Beat
whites of the two eggs to a stiff froth, add three tablespoonfuls of
powdered sugar, pour over pie, place in oven until a light brown.
—Mrs. H. F. Dix.
One dozen oranges, one can apricots, three lemons, one quart
water, one pint sugar. Cut across oranges and dig out centers ;
also lemons. Rub apricots through a sieve, boil sugar and strain
all together through cheese cloth. — Mrs. Mary Jordan.
One pound of best flour (sifted), one of butter. Place the flour
on marble slab, make well in center, squeeze half lemon and add
yolk of egg beaten with a little ice water, stir with one hand and
drop in ice water until paste is as hard as the butter. Roll paste
in smooth squares an inch thick ; smooth sides with rolling pin :
spread butter over half the paste, lay the other half in cool
place for fifteen minutes. Repeat the folding process six times,
allowing fifteen minutes between each rolling, and the paste is
ready for use. Handle as little as possible through whole process.
Rich paste requires a quick oven. — S. M. B.
64 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND 65
66 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 67
Feather Pudding 1 .
Whites of two eggs, one cup sweet milk, two cups flour, one
cup sugar, one and one-half teaspoonfuls baking powder, butter
size of walnut creamed with the sugar, add flour and milk and last
the eggs and flavor, bake. Serve with wine sauce. — M?s. Eliza-
One-fourth pound of figs chopped fine, two cups of bread
crumbs, one cup of brown sugar, one-fourth of a pound of suet
chopped fine, two eggs, the grated rind and juice of one lemon,
one tablespoonful of molasses, half teaspoonful of nutmeg, one
tablespoon ful of flour ; mix well and steam in a bag three hours.
Serve with a sauce made of creamed butter with sugar beaten in.
Flavor with a few drops of lemon extract. — Mrs. F. C. Huse.
Genuine English Plum Pudding.
One pound suet, one pound raisins, one pound sultana raisins,
one pound currants, three-quarter pound bread crumbs, one-half
pound flour, one pound brown sugar, one-half pound mixed orange
and lemon peel, one pound grated carrots, one teaspoonful salt,
one nutmeg, one spoonful mixed spice, nine eggs ; mix the dry
ingredients together, make a hole in the center, add eggs, then
milk enough to make proper consistency, boil in a cloth or basin
five or six hours. (Fine.) — Mrs. O. T. Jaquess.
Three eggs, three tablespoonfuls of sugar, one pint of milk,
one-half cup of raisins seeded, one cup of boiled rice, and a little
nutmeg ; beat eggs and sugar till light, add rice, then the raisins,
then nutmeg, lastly the milk, stirring well ; bake one hour.
— Martha Rushton.
One-half cup of butter, one cup of sweet milk, one of raisins,
stoned, two cups of flour, two tablespoonfuls of sugar, three eggs,
two teaspoons of baking powder ; steam in buttered cups one-half
hour and serve with liquid sauce. — Mrs. H. F. Dix.
Three eggs, one cup of bread crumbs (which have been soaked
in a little milk until moist), one pint of milk. Beat the yolks of
the eggs light, add the bread crumbs, beat, then add milk. Bake
68 THE HOUSEKEEPER'S FRIEND.
three-quarters of an hour. Draw from oven, spread over top any
acid jelly or preserves, the whites of the eggs beaten to a stiff froth,
to which have been added two tablespoonfuls of powdered sugar.
Place over the jelly, return to oven and bake a light brown.
Sauce — One tablespoonful of flour, one of butter, one of
syrup and a coffeecup of boiling water. Put butter and flour in
small saucepan, brown, stirring so as not to scorch, then add other
ingredients, and, after cooking fifteen minutes, add teaspoon vanilla.
— Martha Ritshlon.
Orange .Snow Pudding-.
Soak half a package of gelatine in a gill of cold water for two
hours, dissolve in half pint boiling water, add a cupful of sugar and
set the basin within another of boiling water. When the sugar and
gelatine are thoroughly dissolved add three gills of orange juice
(about six oranges) and strain. When cool add the unbeaten whites
of six eggs and stand in a pan of ice while you whip until thick
and white. Turn into mold or individual molds to harden ; set in
refrigerator. Serve with a custard made from the yolks of the eggs
or whipped cream. — Mrs. O. If. Benton.
Strawberry Short Cake.
One quart flour, one teaspoon salt, two teaspoons baking
powder, three tablespoons butter, one egg, two tablespoons white
sugar and about half pint of sweet milk. Sift flour, powder and
salt together, rub in the butter cold with hands, add the egg slightly
beaten, then the sugar and milk and mix into a smooth dough, just
soft enough to be easily handled. Roll out in two pieces (quite
thin) to size required. Lay one on top of the other and bake in a
hot oven in a well greased pan about fifteen minutes and separate
while warm — not hot. Use one for the bottom crust, cover with a
layer of berries, then lay on the other piece and cover as before.
Serve with powdered sugar and cream.
The above will make a large cake; half the" quantities w ill
make a fair size one. — Mrs. O. H. Benton.
Boil one quart of milk and pour slowly over eight eggs, beat
well with one-half pound of sugar, then strain it into a mold into
which a little sugar and water has been allowed to boil until a little
brown, then place the mold in a pan of boiling water, place in the
oven moderately heated and let cook until thick enough to turn on
a plate ; as soon as the mold is removed from oven place in a pan
of cold water ; serve cold.
Sauce. — Three-quarters tumbler of sugar, one tumbler of water,
boiled a tew minutes, into this turn three-quarters tumbler of sugar
browned nicely and add one tablespoonful brandy. — Mrs. R. B.
THE HOUSEKEEPER'S FRIEND. 69
Queen of Puddings.
One pint bread crumbs, one quart sweet milk ; one teacup
sugar, one tablespoon butter, one grated lemon, four eggs ; beat
the eggs (saving out two whites for the icing) ; stir in the sugar and
butter, then add the milk, crumbs and lemon ; when done spread
acid jelly over the top and cover this with an icing made of three
whites and three tablespoons of sugar flavored with lemon.
Make a sauce of one. teacup of sugar and two-thirds teacup of
water; let boil ten minutes and pour over the yolk of an egg,
which has been whipped, stir rapidly while pouring, flavor.
— Miss Annie Mc Clung.
Sponge Cake Pudding No. 2.
Three eggs (for custard), a pint and a half of sweet milk, three
tablespoonfuls of sugar, one tablespoonful of flour; when custard
is made pour over one dozen "lady fingers" or any kind of plain
cake that has been soaked in wine ; use the yolks of the eggs for
custard, using the whites to put over the top ; beat the whites stiff,
add two tablespoonfuls of sugar, flavor with lemon and spread over
it; serve cold. — Mrs. Yates.
One generous pint of dry bread crumbs soaked in one quart
of sweet milk for half an bour, beat one cup of sugar and three egg
yolks together with one tablespoon of butter, melt two tablespoons
of chocolate grated or scraped, add it to the bowl, mix all together
and bake thirty-five minutes; then add a meringue made of the
egg whites beaten light, with three tablespoons of sugar stirred in,
also one spoonful of vanilla; brown slightly. — Mrs. R. W.
Three cups of bread crumbs, one cup of sugar, one cup of
beef suet (or butter), one cup of milk, two eggs, three-quarters
pound of figs chopped fine, a little salt and spice to taste. Boil
two hours, and serve with brandy sauce. — F. Ellen Shanks.
Shaker Plum Pudding.
One quart bread crumbs mixed with one pint stoned raisins,
one pint currants and a little citron. Mix three eggs, some milk
and a little salt well, then add the fruit and bread crumbs and let
stand. Boil in mold or floured cloth about one and one-half hours
and serve with hard sauce or any pudding sauce preferred.
— Mrs. W. A. Gage.
One cup butter, two cups sugar, lour eggs, three cups flour,
one cup blackberry jam, one cup raisins, one teaspoonful of allspice,
cinnamon, nutmeg and ginger, one teaspoon baking powder in
70 THE HOUSEKEEPER'S FRIEND.
flour, one-half teaspoon soda in jam, and last add one-half cup of
buttermiik. Bake in a moderate oven. Eat with hard sauce.
— Mrs. J. K. Waller, Morgan field, Ky.
Economical Plum Pudding.
One teacup water, three teacups flour, one ©f raisins (whole),
one teacup molasses, one heaping teaspoon soda, butter size of an
egg. Stew three hours.
Sauce. — One teacup sugar, butter size of an egg beaten well
together, then add yolk of well beaten egg, then add white and
beat all very hard. Season with mace or nutmeg. — Mrs. J. H.
Grate the yellow part of the rind and squeeze the juice of two
large oranges, stir to a cream one-half pound of butter and one-half
pound of fine white sugar, add a wine glass of mixed wine and
brandy. Beat very light six eggs and stir them gradually into the
mixture. Put into a butter dish, around which lay a border of puft
paste. Bake it half an hour. When cool grate sugar over it. For
lemon pudding substitute lemons for oranges.
Sauce. — Beat one-half pound of butter to a cream, stir in one-
half pound of sugar, add the yolk of an egg, one gill of wine.
Place it on a slow fire. — Mrs. Luke. W. Finlay.
One egg, one-half cup of suet chopped fine, one half cup of
molasses, one-half cup of sweet milk, one cup of raisins, one and
one-half cups of flour, one teaspoonful of cinnamon, one-quarter of
a nutmeg, one even spoon of soda; steam two and one half hours.
Sauce. — One and one-half cups of brown sugar, one cup of
butter, two cups of boiling water, and two tablespoons of flour,
flavor with wine or brandy. — Mrs-. S. C. Emery.
Sauce for Cake.
One cup of sugar, two-thirds cup of butter, one egg ; cream
sugar and butter, then beat in yolk, and put on fire to heat thor-
oughly, stir in the well beaten white ; if too thick, pour in a little
boiling water ; flavor when cool with wine.
Cup of molasses beaten up with one cup suet chopped fine,
one cup currants, one cup of milk, one teaspoon cream tartar, one
half teaspoon soda, and three cups flour ; beat up and put in a bag
and boil three or four hours on a very hot fire.
Sauce. — One-half pound of sugar, juice of a lemon, one-
quarter pound butter ; put in a cool place until the pudding is
done. — Mrs. W. M. Rees.
THE HOUSEKEEPER'S FRIEND. 71
Ingredients — One pint of milk, little more than half a cupful
sugar, butter size of a hickory nut, yolks of three eggs, two table-
spoonfuls of corn starch, and one tablespoonful of flour (a gener-
ous half cup altogether), stick of cinnamon and one-half teaspoon
of vanilla; put the cinnamon in the milk, and when it is just about
to boil stir in sugar, and corn starch and flour, the two latter
rubbed smooth with two or three tablespoonfuls of extra cold milk,
stir over fire for fully two minutes, take from fire, stir in the beaten
eggs, return a few minutes to set them ; now again take from fire,
remove the cinnamon, stir in butter and vanilla, and pour on but-
tered platter until one-third of an inch high ; when cold and stiff
cut into parallelograms about one inch wide and three long, roll
carefully in sifted cracker crumbs, thin in egg, slightly sweetened
and again in cracker crumbs, dip into boiling hot lard until a fine
color, and place in hot oven for four or five minutes to better soften
the pudding; serve immediately. — Mrs. H. D. Hall.
Three eggs, one cup sugar, one-half cup of butter, one-half
cup of flour, one cup of jam or preserves, one teaspoon of soda dis-
solved in three teaspoons of sour milk, cinnamon and nutmeg to
taste, mix well and bake slowly.
Sauce. — One cup of brown sugar, beaten well with yolks
of three eggs, and one large teaspoon of butter ; steam half hour.
— Mrs. Luke W. Finlay.
" Charley's Favorite."
One cup butter, two cups pulverized or fine granulated sugar,
three cups of flour, one-half cup corn starch, five eggs, one cup
milk, two teaspoons of baking powder, flavor to taste.
This recipe is good for layer cakes as well as loaf cake. Served
hot with sauce makes a delicious dessert.
Sauce. — Beat one egg thoroughly, add one cup of sugar, two
teaspoonfuls of flour, two heaping tablespoonfuls of butter and one
cup of milk or water. Cook in a double boiler until very thick
and creamy. Stir constantly after it begins to thicken. Remove
from the stove, grate a little nutmeg into the sauce and add wine
or brandy to suit taste. — Mrs. C. N. Churchill.
Boiled Cabinet Pudding;.
Put a pint of new milk into a saucepan with the rind of a lemon
and two tablespoonfuls of sugar. When it reaches boiling point re-
move the rind, add three well beaten eggs. Butter a mold and line
it with citron and raisins fancifully arranged. Next lay in slices of
cake (sponge cake or lady fingers) and fill it with alternate layers
of cake and raisins. Pour over the custard, cover and steam in the
oven, setting the mold in a deep pan of boiling water. Time, one hour.
72 THE HOUSEKEEPER'S FRIEND.
Caramel Cup Custards.
Melt four tablespoonfuls of sugar until a light brown, pour it
into six custard cups and shake them quickly, so that the caramel
will line them. Beat three eggs without separating, add to them
three tablespoonfuls of sugar and one cup of cream. Beat well,
add a teaspoonful of vanilla and pour the mixture in the cups on
top of the caramel. Stand them in a baking pan of hot water about
fifteen minutes, or until they are set. Turn out while hot on indi-
vidual dishes and set aside to cool. Very fine. — From Ladies 1
Home Journal '.
Iced Cabinet Pudding:.
Rub two ounces stale lady fingers and two of macaroons
through a coarse seive, beat six eggs until light, with four ounces
of pulverized sugar, stir this into a quart of milk brought to the boil
in a douole boiler, and continue to stir until it coats a knife blade,
take from the fire and add one-fourth box of gelatine, which has
been soaked in a little cold water for an hour, and strain ; set aside
to cool. Line the bottom and sides of a melon mold with pre-
served or candied cherries, slices of quince preserves, pineapple or
any kind of preserved fruit liked, and put in lay of broken sponge
cake, sprinkle with pounded macaroons and lady fingers, add layer
of fruit and so on till mold is full ; it will require half pound of
sponge cake for this recipe ; flavor the custard and pour it over,
dip a strip of muslin two inches wide in melted butter and bind it
over the joint, pack in ice and salt and freeze for three hours.
When ready to serve dip mold quickly in hot water and turn out ;
serve with whipped cream.
Sover's New Cbristnias Pudding;.
Four ounces stoned raisins, four ounces sultanas, one-half
pound of well-cleaned currants, one-half pound beef suet chopped
fine, two ounces powdered white sugar, two ounces flour, one-half
pound bread crumbs, twelve bitter almonds blanched and chopped
small, one-half nutmeg grated, two ounces candied citron, the peel
of one-half lemon chopped fine. When all is prepared separately
put in a basin, break over four eggs, add one-half gill of brandy ;
mix these all well the evening before wanted, cover over till morn-
ing; then add half gill of milk and well stir the pudding; slightly
butter a cloth, sprinkle a little flour over set it in a basin, pour in
the mixture, tie your cloth in the usual way, not too tight ; put in half
gallon of boiling water, adding a little more now and then to it to one-
half gallon ; simmer two and a half hours, turn out of cloth, serve
on a hot dish. When at the dining room door pour round a gill of
either brandy or rum, set on fire with a piece of paper ; place on
table, let burn one-half minute, cut pudding cross-ways, serve hot,
with the following sauce.
Sauce. — One-half pint melted butter, rather thick, two tea-
THE HOUSEKEEPER'S FRIEND. 73
spoonfuls sugar, small glass cognac, juice of one-half lemon, stir
quick. — Mrs. Luke IV. Finlay.
Half pound of figs, one-fourth of a pound of grated bread, two
and one-half ounces of sugar, three ounces of butter, two eggs, one
teacup of milk. Chop th,e figs fine and mix with butter, and by
degrees add the other ingredients. Butter and sprinkle a cloth
with bread crumbs ; pour in pudding and steam three hours. Serve
with lemon sauce — Mrs. M. E. Wormley.
One pound seeded raisins steeped in a half gill of good brandy ;
heap upon the raisins two ounces of citron and an ounce each of
candied orange and lemon peel, the grated rind and juice of one
lemon and one orange, four ounces of blanched almonds (cut fine),
one pound currants, one pound suet cut fine and rubbed with four
tablespoons of flour, one pound of brown sugar, one pound of
bread crumbs, one nutmeg, a dash of cayenne pepper and a little
salt, a gill of sherry wine. Mix well and keep in a cool place for a
day or so. When ready to boil add eight eggs and a cup of sweet
cream. Boil ten hours.. When ready for use boil two hours more
and serve with any kind of sauce desired. Whipped cream is ex-
cellent. — Mrs. Mary Jordan.
One quart milk, four tablespoonfuls gelatine, four eggs, two
cups sugar. Soak gelatine two hours in water enough to cover it,
boil the milk, beat eggs and sugar together, pour the boiling milk
over it, add the gelatine, set it on stove until it thickens, but do
not let boil. When cold add one quart cream, one-half pound con-
serves, cherries and sherry wine to taste, then freeze. This makes
three quarts. Use preserved cherries and a little pineapple cut
fine. The preserved cherries are as good as conserved.
— Miss Helen Boyd, Washington, D. C.
Peel and grate one large sour apple, sprinkling over it three-
quarters of a cup of powdered sugar as you grate it to keep it from
turning dark. Break into this the whites of two eggs and beat it
constantly for one-half hour. Take care to have it in a large bowl,
as it beats up very stiff and light. Heap this in a glass dish and
pour a fine, smooth custard around it and serve. A very dainty
Sauce. — Yolks of two eggs, one-lialf pint milk, one table-
spoonful sugar, one teaspoonful vanilla. Put milk on to boil in a
farina boiler, beat yolks and sugar together until light, then add
them to the boiled milk, stirring over fire for two minutes. Take
74 THE HOUSEKEEPER'S FRIEND.
off, add vanilla and put aside to cool. — Miss Helen Boyd, Wash-
ington, D. C.
One-half box gelatine, two cups of sugar, four eggs, juice of
three lemons, one quart milk, teaspoonful of vanilla, one pint boil-
ing water. Cover the gelatine with cold water and let soak several
hours, then pour over it the boiling water, add sugar and stir until
dissolved, then add the lemon juice and strain the whole into a tin
basin, place this in a pan of ice water and let stand until cold.
When cold beat with an egg-beater until white as snow. Beat the
whites of the eggs to a stiff froth and stir them into the pudding.
Dip a fancy mold into cold water, turn the pudding into it and
stand in a cold place for four hours.
Sauce. — Put the milk on to boil, beat the yolks of the eggs
and a half cup of sugar together until light and stir them into the
boiling milk ; stir and cook two minutes. Take from fire and add
vanilla and turn out to cool. Serve the pudding with the sauce
poured around it. — Miss Helen Boyd, Washington, D. C.
Dried Fig Pudding.
One pound figs cut very fine, one-half pound bread crumbs
grated, one-half pound sugar, one-half pound suet cut very fine,
three eggs well beaten, one teacup sweet milk, one teaspoonful
yeast powder, one teaspoonful grated nutmeg, one wine glass
brandy ; mix all thoroughly together, and boil in pudding mold
four hours. At times I put it in a cake pan with tube in center,
cover with several thick folds of cloth, place in steamer, over a
kettle of water, and let steam for four hours ; I always arrange the
mold same way, never place it directly in the water.
Wine Sauce to Eat With This Pudding.— Stir together one
teacup of butter, two of sugar, and an even tablespoonful of flour;
put these in a stew pan and stir to it a half tumbler of boiling
water; let simmer for a little while, pour in a half tumbler of sherry
wine (brandy may be used), and a half grated nutmeg. — Mrs. H. T.
THE HOUSEKEEPER'S FRIEND. 75
76 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 77
Eight eggs, one cup of sugar, two cups of molasses, one-half
cup of butter, cream butter and sugar together, add the yolks of
eggs, then the molasses, and lastly the whites of eggs. This will
make two custards. — Mrs. George B. Peters.
For three pies, one pint molasses, six eggs, one cup sugar, a
heaping tablespoon of butter ; put the molasses in, let it boil five
minutes, beat eggs and sugar together, drop the butter in the hot
molasses and pour in the eggs and sugar, stirring constantly; have
single crusts ready, pour in mixture, bake until firm. — Mrs. B. C.
For one pie, take four eggs, one cup sugar, one lemon, piece
of butter size of a walnut ; separate the eggs and beat yolks, sugar
and butter together till the sugar is well dissolved, put it in a single
crust, bake till firm, beat the whites of the eggs to a stiff froth,
with four tablespoonfuls of sugar, put in a slow oven till it is a light
brown. — Mrs. B. C. JVorden.
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THE HOUSEKEEPER'S FRIEND. 79
CHARLOTTE RISSE, CREAMS, ETC.
Line mold with sponge cake or lady fingers, put a heaping
tablespoonful of gelatine in enough cold water to dissolve, whip a
pint of cream to a stiff froth, sweeten with powdered sugar to taste ;
after gelatine is dissolved pour hot water to it, making about a tea-
cupful in all ; when just milk warm stir into whipped cream, flavor,
pour into mold, set away in a cool place. — £. ^. 6".
One quart cream, whites of six eggs, one-half box Nelson's
gelatine ; cover gelatine with sweet milk and dissolve on range ;
when lukewarm pour into the whipped cream, whipping all the
time ; add sugar and sherry wine to taste, then the beaten whites of
eggs. — Mrs. George B. Peters.
Two tablespoons of gelatine soaked for ten minutes in six
tablespoons of sweet milk and then stirred over the fire until dis-
solved thoroughly ; immediately strain and set aside to cool until
just warm to the finger ; have ready one pint of cream, well
whipped, the whites of three eggs beaten with twelve spoons of
pulverized sugar as for meringue and then with the cream to which
add slowly the gelatine and milk, beating all the time ; whip thor-
oughly and pour into a mold lined with lady fingers, and set aside
to congeal. — Mrs. Maury Galbreaih.
Take two tablespoonfuls of Cooper's gelatine and soften in a
small teacup of cold water ; when well soaked add a little boiling
water to dissolve it, and four heaping tablespoonfuls of granulated
sugar ; when cool strain slowly into a pint of rich cream that has
been chilled in ice and whipped to a stiff froth, beating slowly all
the time while the gelatine is being put in ; flavor with vanilla; a
teacup of almonds blanched and chopped fine may be added.
— Mrs. F. C. Ruse.
One-fourth of a package of gelatine soaked in one cup of cold
milk one hour. Set the vessel containing that in a pan of hot water
and in a few moments it will be dissolved, then set by to cool.
80 THE HOUSEKEEPER'S FRIEND.
Sweeten one quart of cream to taste (about one-half cup of pulver-
ized sugar) and flavor with a wine glass of sherry. Whip the cream.
Beat four egg whites very dry, then add one small cup of sugar.
As soon as the gelatine begins to thicken or rope stir in the egg
whites. When this is well mixed add the whipped cream and set
on ice. Line the bowl with lady fingers. — Mrs. J. M. Botven.
Quick Charlotte Russe.
One quart of cream, six egg whites, six tablespoonfuls of granu-
lated sugar, one dozen and a half lady fingers, one teaspoonful of
vanilla. Whip the cream. Beat the eggs to a stiff froth, add sugar
gradually. Mix this with the whipped cream, stirring very lightly.
Flavor with the vanilla and pour into a mold lined with lady fingers.
— Mrs. Wharton S. Jones.
One quart of cream, whites of four eggs and yolks of three,
one-half pound of white sugar, one-half ounce of gelatine. Whip
cream to a stiff froth and the beaten whites. Beat sugar and yolks
together until light. Mix all together, and lastly add the gelatine
dissolved in one-half pint of warm water or milk. — Mrs. Mary
To one package of Cox's gelatine dissolved in a pint of cold
water add three pints of boiling water and one pound of white
sugar, the juice of three lemons and the rind of one, one pint of
wine. Strain through a flannel bag. — Mrs. Luke IV. Finlay.
Cover one package of Cox's gelatine with cold water. When
dissolved add one cup new milk, one cup sugar; heat to boiling
point, stirring frequently, then set away to cool. Whip one quart
of cream until light; beat well the whites of six eggs; add both to
the mixture. Place jelly in molds when congealed. Serve in slices
with caeam. — Mrs. J. H. Alien.
Soak three tablespoonfuls of tapioca over night in just enough
water to cover it. In the morning boil one quart of milk with the
soaked tapioca by placing it in a tin or granite vessel; set in water
to boil ; one cup of sugar and a little salt. Beat the yolks of three
eggs thoroughly. When the mixture has boiled ten minutes stir in
the yolks. Remove from the fire; stir rapidly for five minutes.
Flavor with vanilla. Line your dish with lady fingers and then
pour in your tapioca cream, with the beaten whites of the eggs over
the top of the cream. Sift sugar over the top.
N. B. — Instead of the beaten whites of eggs use whipped
cream when it is convenient. — Mrs. S. J. Shepherd.
THE HOUSEKEEPER'S FRIEND. 81
Instead of Ice Cream.
A choice new dinner dessert to be used as a substitute for ice
cream is made in this way. Whip a pint of cream to a froth, and
color with vegetable coloring either very pale green or rose color ;
soak one-fourth of a box of gelatine in a quarter of a cup of cold
water until soft, then set in hot water until it dissolves; stir three
ounces of powdered sugar into the whipped cream, so lightly that
you do not break the froth, then strain the gelatine and mix thor-
oughly, but very lightly ; when the mixture begins to thicken sea-
son gradually with four tablespoonfuls of sherry wine, and one-half
teaspoonful of vanilla ; add one-half cupful of blanched almonds
chopped fine ; pour into small cups or punch glasses ready for serv-
ing, set in refrigerator and serve cold. If a more elegant dish is
desired garnish the top of each cup with candied fruits or flowers,
violets, rose leaves (candied) in very small quantities.
"A pretty dish to set before a king." Requires no skill be-
yond that of any woman of average brain and such an ice cream
freezer as is seen in every kitchen. Pare and cut into bits, fine soft
peaches, place them in a porcelain kettle on the back of range till
the juice runs freely. Strain through either a hair sieve or fine
cloth, and to one quart of juice add one quart of water. Rub to a
cream twelve eggs and two pounds of sugar, then add fruit juice
and water, and pour all together into a stew pan or kettle. Boil
the mixture till it becomes as thick as custard, stirring carefully all
the while ; then strain again and beat briskly till cold, freeze after
the manner of an ordinary ice and serve with cream sweetened and
flavored with the fruit. — Mrs. O. H. Benton.
ICE CREAM AND ICES.
One-half pound candied cherries, one-third cup of Cooper's
gelatine, one-third cup of cold water, one-third cup of hot water,
one cup of sugar, six tablespoons sherry wine, one quart of cream.
Whip cream to a stiff froth, add gelatine dissolved in the water,
sift in the sugar, then the wine. Pack in freezer and let stand six
hours. — Mrs. George B. Peters.
One-half gallon milk, eight lemons. Take juice of four lemons
and cut four up (peeling and all) ; take out seeds. Sprinkle one
and one-half pints of sugar over lemons and let stand a few hours.
Put in freezer and let it get thoroughly chilled before putting in milk
to prevent curdling. Freeze all together. — Mrs. J. E. Beasly.
82 THE HOUSEKEEPER'S FRIEND.
One can California apricots rubbed through a sieve, one quart
of water, one pint of sug^ir and juice of one lemon. Mix well to-
gether and put into the Ireezer. When about half frozen add the
whites of two eggs well beaten. — Mrs. O. T. jaquess.
•One quart of sherry wine, one quart of water, six lemons —
some of the peel cut very thin in fine rings ; sweeten to taste and
freeze. — Mrs. L. H. Brown.
Superb Ice Cream.
One quart milk, one pint cream, whites of five eggs and yolk
of one, four tablespoonfuls of sugar, three tablespoonfuls of sifted
flour in a half cup of cold milk, two teaspoonfuls lemon extract,
one teaspoonful vanilla extract. Beat the whites of eggs very light,
then add the sugar and yolk of egg. Stir this into the boiling milk,
then add the one half cup of milk, into which has been put the
flour. When this is thick remove from the fire, allow to cool, then
add the extract and cream. Sweeten the cream to taste before
putting it in the custard. — Mrs. George B. Peters.
Dr. P.'s Punch.
Make a plain sherbet of one quart of water, four lemons and a
pound of sugar, freeze and serve in small glasses with one table-
spoonful of blackberry wine in each glass ; serve with meat course.
— Mrs. Wharton S. Jones.
Juice of six lemons, juice of nine oranges, one can of grated
pineapple, two pounds of sugar, whites of four eggs, one and one-
half pints of water ; put water and sugar on to boil until it thickens,
pour this over the whites well beaten, put all fruit juices into the
freezer and pour the icing on top ; do not mix until ready to freeze.
— Mrs. Winston F. Garth, Huntsville.
One can California apricots rubbed through a sieve, one quart
water, one pint sugar, juice of one lemon ; mix well and freeze ;
when about half frozen add the whites of two eggs well beaten.
— Mrs. O. T. Jaquess.
Make one gallon of orange sherbet, freeze hard ; when ready
for use pour in bowl, add one tumbler of whisky, one tumbler of
sherry, one-half tumbler of rum, lastly two quart bottles of cham-
pagne. — Mrs. W. A. Gage.
THE HOUSEKEEPER'S FRIEND. 83
One gallon new milk, six lemons, one generous pound of
sugar, rub lemons and squeeze juice into sugar, slice and add rinds
of three lemons, put in freezer and pack with ice and salt ; when
ready to turn pour in your milk and freeze immediately. If con-
venient one pint of cream adds greatly to it. — Mrs. J. 1. Pdtit.
One quart of mashed peaches, one quart of water, one pint of
sugar ; boil water and sugar together and cool, add to peaches,
freeze a while, then stir in the beaten white of one egg ; if not acid
enough add a little lemon juice. — Mrs. S. F. R,
Three pints sweet milk, one pound sugar, five lemons ; squeeze
lemons over the sugar, saving one-half lemon, which must be sliced
as thin as possible and put with sugar also, let this stand on ice
until thoroughly cold ; be sure that the milk is perfectly fresh, and
let it get ice cold before mixing with the sugar and lemons, then
stir together and freeze ; if you wish to flavor with pineapple use
only two or three lemons and a small can of grated pineapple.
— Miss Annie Mc Clung.
One quart water, three cups sugar, one three-pound can of
fruit (apricot is nice) ; when this begins to freeze whip two eggs
(whites and yolks), and stir in ; if fruit is not acid, add one grated
lemon. — Miss Annie Mc Clung.
One quart rich cream, one and one-half cups of sugar, one-half
pint good sherry wine ; whip cream, add sugar and wine and
freeze. — Mrs. W. P. Brown.
One quart morning's milk, six eggs, six tablespoons of sugar;
make a custard of this. First put milk on and let it come to a boil,
beat eggs and sugar together, then pour milk in after it has come to
boil, strain and put on back of the stove, put skillet on and get it
hot, two cups of dark brown sugar, one-half cup water, scorch a
good brown, then pour custard in and stir over the fire until all is
dissolved, set away to cool ; before putting in freezer add a quart
or less of cream whipped. — Miss Craft.
French Lemon Sherbet.
Make one and one-half gallons of rather acid lemonade, using
twelve lemons, grate the peel of three or four, add to the lemonade
84 THE HOUSEKEEPER'S FRIEND.
and let stand twenty minutes ; pour a pint of cold water over a box
of gelatine, when soft pour over it one pint of boiling water ; put
this in the lemonade, beat whites of eight eggs with three pounds
of sugar until thick as icing ; have the lemonade thoroughly chilled
in freezer, then add eggs and lastly one pint of whipped cream ;
freeze slowly. Delicious. — Mrs. Fred Anderson.
THE HOUSEKEEPER'S FRIEND 85
86 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 87
PRESERVES AND JELLIES.
Peach Preserves— "Virginia Style.
Weigh the fruit, after it is pared and the stones are removed,
and use for this work the perfect halves only. Allow one pound
of sugar to every pound of fruit and phce them alternately until
the supply of both is exhausted. Crack one fourth of the stones,
remove the kernels and break them into bits, then put to boil in a
small stewpan with just enough water to cover them. Cover the
vessel tightly and set aside to steep. Place the preserving kettle
on the back of the range until the sugar is melted and fruit warmed
through, then strain and add the water in which the kernels have
steeped. Boil slowly, but steadily, until the peaches are tender
and clear. Take them out with a peiforated skimmer and lay upon
fiat dish, crowding as little as possible. Let the syrup boil until it
is almost a jelly. That is, until it is thick and clear, taking care to
remove all the skum as it rises to the top. Heat your jars, fill two-
thirds full of peaches, pour in the hot syrup and screw the lid on
lightly or loosely. When cold use what syrup remains to fill each
jar full ; cover tightly then and rest content that whenever you
desire a really perfect bon mouchc it will be ready at your hand.
— Mrs. O. H. Beniou.
To make a peach jelly that you can trust and that will delight
the little folks' hearts, pare, stone and slice ripe, sweet and juicy
peaches and add to them one-third of their kernels, which have
been removed from the pits and blanched. Set the kettle contain-
ing the fruit in a vessel of hot water and place on the fire, stir
occasionally and when the fruit is well broken strain through a sieve
or bag of cheese cloth. To every pint of peach juice add the juice
of a lemon, and, after carefully measuring the liquid for a second
time, put in a preserving kettle and set to boil. Allow one pound
of white sugar to every pint of the liquid. When the juice has
come to a boil add sugar, boil twenty minutes, pour into jelly glasses
and when cold and firm seal and store in a dark place.
— Mrs. O. H. Benton.
For canned peaches that will be better, as well as far more
economical than any you can purchase ready for use, select large
ripe, but not soft fruit. Pare, halve, and for every quart two heap-
ing tablespoonfuls of sugar and a pint of water. I generally can
three cans at a time. After syrup is boiling drop in peaches, cover
88 THE HOUSEKEEPER'S FRIEND.
and cook until tender ; pierce with a straw. While fruit is cooking
place a pan on range and put jars in it in cold water, let boil, thus
heating jars gradually. When fruit is tender fill jars three- fourths
full of peaches, then fill with hot syrup. Screw tight and stand jars
on end where tops are screwed. If perfectly air-tight will not leak
and fruit will not rise to the top when jars are set down.
— Mrs. 0. H. Benton.
Seven pounds pears peeled and sliced thin, put in cold water
to prevent them turning dark, seven pounds sugar, bruise three
ounces of race ginger and let soak several hours in two cups of cold
water ; dissolve the sugar in this, set on fire and let it boil a few
minutes, add the pears and boil until clear; about half an hour be-
fore the preserve is done slice in three lemons. — Mrs. 0. T.
To Preserve Pineapples.
Take off the rough cones and cut from the pineapples a part
of the stem, leaving it one or two inches long; put in a pot (not
iron) of water to boil for five hours or more until tender enough to
pierce with a straw, then take off peel carefully, cut in thick slices,
cut out the core, weigh and place in a bowl; to each pound of fruit
put one and one-half pounds of sugar, putting a layer of fruit and
one of sugar ; set aside till next morning. Remove carefully syrup
and sugar, put in a kettle and let it come to a boil, skim and put
the fruit in ; after fruit and syrup both come to a boil, let boil ten
minutes ; put fruit in glass jars, let syrup boil until thick, pour over
fruit, and when cold seal it. — Mrs. R. B. Maury.
Ten pounds peeled peaches, five pounds sugar, and spice to
taste ; use sparingly of cloves, allspice and mace brandy sufficient
to cover the fruit; place the peeled fruit in a large stone jar,
sweeten part of brandy with full amount of sugar in order that it
may be well mixed before using. Pour this over peaches and con-
tinue until well covered with brandy ; add spices and tie heavy
cloth over mouth of jar; set this vessel in another of hot water and
place where it will boil until fruit is tender ; be careful not to cook
too much, cover closely and set away. — Mrs. L. H. Brown.
To brandy peaches after as nearly perfect a method as human
skill has yet devised, select fruit of light color, white heath, pro-
ceed as follows : Plunge the fruit into scalding water, then rub off
the skin if very ripe, if not, peel with a soft cloth, and to every
pound allow one of sugar and a gill of the best white brandy; make
a syrup of the sugar and enough water to dissolve it; when it is
boiling add the peaches and boil five minutes; remove the fruit
THE HOUSEKEEPER'S FRIEND. 89
from the syrup with a perforated skimmer, and pack in heated jars,
boil the syrup for fifteen minutes or longer till it thickens, add the
brandy and remove from the fire at once, pour the syrup over fruit
and seal. — Mrs. O. H. Benton.
Take the weight of berries and sugar, pick the berries care-
fully and lay them in alternate layers with sugar, set in a cool place
over night. In the morning put in preserving kettle and boil until
the juice begins to jelly. Raspberry jam may be made the same
way. — A Friend.
Take the rind of a melon, peel all the green off, cut in fancy
shapes, lay in salt water twenty-four hours. Take out and put in
fresh water four hours with a tablespoonful of powdered alum
sprinkled over it. Then put on the fire in preserving kettle, cook
until they can be pierced with a straw, then weigh, put three-
quarters of a pound of sugar to one of the rind. Put cold water in
preserving kettle with pieces of ginger in it. Make the syrup with
ginger water, allowing the ginger to remain. Keep the melon
warm while making the syrup. Put in the melon and cook until
the syrup is thick enough. — Airs. F. C. Hitse,
After peeling the figs put them in weak lime water all night.
Next morning scald them in ginger until redness disappears. One
pound of sugar to one pound of fruit ; a cup of water to each pound
of sugar. Put them in the hot syrup and boil a few minutes ; re-
peat this process two mornings; two lemons to five pounds of fruit.
The syrup is generally done when you have finished the fruit.
— Mrs. Mary Jordan.
Allow to each pound of rind one and one half pounds of sugar.
After letting the rind remain in strong salt water for three days,
soak in fresh water one day, changing frequently, until all the salt
is extracted. Then boil about half an hour in fresh water with a
few pieces of ginger and a teaspoonful of powdered alum. Wipe
them dry with a towel and place in cold water until syrup is made.
Dry them again and pour the syrup on boiling hot, repeating this
process for nine mornings, and if you do not think them done
enough boil for a little while. — Mrs. Mary Jordan.
Strawberry Preserves— Improved Method.
Select nice whole berries (they must not be too ripe), weigh
them, and for every one and one-fourth pounds take one pound of
granulated sugar. Place the sugar in a porcelain or granite iron
kettle and add sufficient water to thoroughly moisten sugar. Boil
90 THE HOUSEKEEPER'S FRIEND.
until it threads, then add the berries slowly and carefully to avoid
breaking or bruising. Boil slowly for twenty minutes. If the
syrup seems thin, remove the berries with a wire skimmer and boil
the syrup until as thick as desired, then add a pinch of soda to
bring up impurities. Put the berries back into the syrup, take the
vessel from the stove, cover carefully and put in a cool, dark place,
temperature about 50 degrees; allow them to stand over night.
Rinse your jars with hot water, place your berries in the jars very
carelully; first berries, then syrup, and so on until the jars are full
to the first screw, then overflow with syrup and seal air-tight. If
carefully made and in small quantities the berries will retain their
beautiful color and delicious flavor. They should be put in small
jars.— Mrs. C. N. Churchill.
THE HOUSEKEEPER'S FRIEND. 91
92 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 93
Virginia mixed Pickles*
One-half pint green tomatoes, slice them and chop, twenty-
five cucumbers chopped, fifteen large onions chopped fine, two
large or three small heads of cabbage, cut as for slaw ; mix all to-
gether. Put a layer of pickle in a stone jar, then sprinkle with salt,
so on until all is used up, let it stand twenty-four hours, drain thor-
oughly from the water, and put in weak vinegar for half a day ;
then take as much strong vinegar as will cover your mixed ingredi-
ents, put it on the fire, add one pint of scraped horseradish, two
ounces of turmeric, one-half ounce of powdered cinnamon, one-half
pound of white mustard seed, one-quarter pound of brown pepper,
one pound of sugar, one ounce of celery seed ; mix all together,
put in your pickle, let it come to a good boil, take off, put in jars
and cover well. — Mrs. James E. Beasley.
Yellow Cabbage Pickle.
Two gallons of vinegar, one pint white mustard seed, four
ounces ginger, three ounces black pepper, three ounces allspice,
one ounce mace, three ounces celery seed, one ounce cloves, two
ounces turmeric (all to be powdered), large handful horse-radish,
six or eight large onions, four large lemons sliced, two pounds
sugar, raisins (any quantity) ; use twelve small, very firm and white
cabbages, quarter them and place for twelve hours in brine that
will float an egg ; brine should be boiling when first put over cab-
bage ; at the end of time dry each piece in a cloth and press as
much water out as you can without injuring. Place in stone jar,
and pour spices and vinegar on ; the older the pickle the finer, as
it requires a long time to become tender. — Mrs. L. H. Brown.
One quart of small cucumbers, one quart of large sliced
cucumbers, one quart of green tomatoes, one quart of small onions,
one cauliflower, four green peppers ; make a brine of four quarts
of water, one pint of salt, soak twenty four hours, heat to scalding,
drain through colander, one cup of flour, six tablespoons of mus-
tard, one of turmeric, with enough cold vinegar to paste ; add one
cup of sugar and enough vinegar to make two quarts ; boil this
until smooth, add vegetables, and boil till well heated through.
— Mrs. Emery.
Four hard heads of cabbage cut fine, twelve white onions sliced
94 THE HOUSEKEEPER'S FRIEND.
fine, sprinkle both with two small cupfuls of salt, let stand twelve
hours ; add twelve red peppers chopped fine, pour weak vinegar
over all (half water and half vinegar), and stand twenty-four hours ;
then squeeze out and put in your jar, add two pounds brown sugar,
one-half pound white mustard seed, one ounce celery seed, one-
quarter pound ground mustard, one cup horseradish, one dessert-
spoonful turmeric ; mix all well together, and mix with cabbage,
etc.; then put one-half ounce turmeric in a thin bag on the top of
the chow-chow; lastly pour strong cider vinegar (cold) on the
chow-chow and stir for a few days. — Miss Helen Boyd, Wash-
ington, D. C.
Mustard and Curry Pickles.
One gallon vinegar, eight tablespoonfuls table salt, three table-
spoonfuls black pepper ; boil this in the vinegar ; mix with a little
cold vinegar, two tablespoonfuls curry powder, six of corn starch,
and eight of yellow mustard; stir this in the boiling vinegar and
boil fifteen minutes ; have very small cucumbers, wash and put
into your jar, pour the boiling vinegar over them. This is suffi-
cient for 200 pickles. — Miss Helen Boyd, Washington, D. C.
Pour boiling salt water over the cabbage, let them remain in
it twenty-four hours, then drain all the water from them. Put them
in the sun to whiten and dry half a day, then scald them in vinegar.
Put two or three teaspoonfuls of turmeric in while they are boiling.
As soon as they are a pretty bight color take them off, put in a jar,
pour the vinegar (which must be very strong) over them, adding
horse radish, garlic, allspice, white ginger, mace, white mustard
and celery seed, also pepper (red is the best). — Mrs. Luke W.
Two large heads of cabbage, one peck of green tomatoes, one
dozen onions, one dozen green (sweet) peppers. Chop each sepa-
rately very fine. Mix together, then put in large stone jar, with
alternate sprinkles of salt. Let stand over night. Next day press
all water out until dry, then add two dozen dill pickles (chopped
fine), also six cloves of garlic. Cover with cold vinegar for twenty-
four hours. Take fresh vinegar (about two quarts), put in porce-
lain kettle with one and one-half pounds brown sugar, add one-
half ounce whole cloves, same of ground cinnamon, mace and
allspice — this last tie up in a bag, as it would otherwise make the
pickle dark — one ounce white mustard seed, two ounces race gin-
ger, one ounce turmeric (tied in thin bag), two tablespoons of celery
seed, same of curry powder and ground black pepper, one cup
ground mustard, one cup olive oil and one cup grated horseradish.
Boil these ingredients in the vinegar and pour very hot over pickle.
Cover closely to keep steam in. Next day put all in kettle and let
boil ten minutes. Seal up in small jars. — Mrs. Fred Anderson.
THE HOUSEKEEPER'S FRIEND. 95
Three heads of hard cabbage shaved fine, one-half peck of
white onions and one-half dozen green bell peppers chopped rather
fine. Mix well with these one-half pint of salt and hang up in a
cotton bag to drip over night, then squeeze very dry and put on
the fire, covered with plain vinegar, to scald an hour or longer
(never let it boil — only very hot). When it cools from this, squeeze
well and put into the spiced vinegar, which is one gallon of best
vinegar, one-half cup of celery seed, one-half cup of mustard, four
pounds of brown sugar, one cup of mustard seed, one-half cup of
horseradish, one cup of olive oil, two tablespoons of turmeric, two
tablespoons of race ginger (beaten coarse), two tablespoons of black
pepper, one tablespoon of cloves. A. 11 to be beaten coarse. Mix
all with the pickle and it will be ready for use in a few days.
—Mrs. R. W. Mitchell.
Sliced Cucumber Pickle.
Twelve cucumbers, one quart of white wine vinegar, half a
cup of white mustard seed, half a cup of black mustard seed, one
tablespoonful of celery seed, six small sliced onions, half a cup of
oil, a small half teaspoonful of powdered alum ; slice the cucum-
bers thin after peeling, mix the onions with them, cover with salt
and let stand over night. In the morning drain well and mix with
the other ingredients ; be careful to stir as little as possible for fear
of breaking the slices. — Mrs. F. C. Huse.
Pare and slice cucumbers and onions, salt as for use, allow
them to remain in salt over night, drain off the brine well and put
in jars, alternate layers of onions and cucumbers, using white mus-
tard and celery seed as seasoning; fill the jars with vinegar, and to
each add a tablespoonful of olive oil and one small pod of red
One gallon chopped cabbage, one-half gallon green tomatoes,
one quart onions, one half pint green peppers, one-half pint horse-
radish, one pint of celery, one pound sugar, one-third of a gallon
of cider vinegar, four tablespoons mustard, two tablespoons ginger,
one of cloves, one of cinnamon, one of celery seed, two ©f salt, two
of turmeric ; boil fifteen minutes. — Mrs. Wilkinson.
Peel one gallon of small onions and put in strong brine, let
stay eight days, stirring them every morning, then wash them
thoroughly through two or three waters, stick a clove in the root
end of each onion, pack in a jar, spice to taste, put the spice, a
96 THE HOUSEKEEPER'S FRIEND.
half gallon of vinegar, one pound sugar, pour boiling hot over the
onions. It is better to let stand in water over night, after being in
brine eight days. — Mrs. Richard Rivers.
Take one and a half peck of green tomatoes, seven large
peppers, four onions. Chop into pieces about the size of your
finger, cover with a half cup of salt and let stand twenty-four hours,
then pour off the water. To each half gallon of the mixture add
one teaspoon each of mustard and pepper, one cup brown sugar,
ground cloves and cinnamon to taste. Cover with cider vinegar
and boil until tender. Put in glass jars.
The peppers should be in brine six weeks. When you are ready
to stuff them soak in fresh water a day and night, changing the
water once. For the stuffing chop very fine five pounds of hard
white cabbage (such as you would use for slaw), chop fine also one
pound of onions, add to the cabbage and mix into it the following
spices (finely beaten) : One ounce of allspice, one-half ounce of
cloves, one-half ounce of mace, one tablespoonful of ginger, one
teaspoon of cinnamon, two tablespoonfuls of celery seed, two table-
spoonfuls mustard, one ounce white mustard seed, one tablespoon-
ful turmeric, two tablespoonfuls black pepper, one teaspoonful
cayenne pepper, one teacupful salad oil and salt to your taste.
Mix all thoroughly. Cut a slit in the side of each pepper, carefully
take out all of the seed — not disturbing the stem. Stuff each one
quite full and wrap it around with a soft string (knitting cotton) and
tie so the stuffing may not escape. Pack them in a jar and cover
with boiling vinegar. Tie up the jar carefully, so as to exclude the
air. In a few months mangoes will be nice, in a year delightful,
in two years perfection. This quantity will stuff two dozen bell
peppers. Add to the stuffing, if you have it, a teacupful of grated
horseradish. — Mrs. Cameron, North Carolina.
Sweet Peach Pickle.
To eight pounds of fruit add five pounds of sugar, one and
one-half quarts of vinegar, two tablespoonfuls of allspice, two of
cloves and one of mace ; boil the vinegar and spices together three
mornings in succession and pour over the fruit, the fourth morn-
ing put fruit and syrup on the fire together and then simmer a short
time. — Mrs. Luke IV. Finlay.
THE HOUSEKEEPER'S FRIEND. 97
Seven pounds of fruit, three pounds of sugar, one pint of vine-
gar, spices to taste; peel fruit, put in a jar, heat liquor with spices
in it, pour over and cover close. The next day boil fruit and
liquor until fruit is tender, skim the fruit out and put in jar, boil
juice down a little, then strain the spices out and tie in a cloth so
they will not discolor the fruit in spots.
A Sweet Pickle Peach.
To prepare a sweet pickle such as your most exacting critic
will be sure to enjoy, scald the peaches and rub off the skin, weigh
and and for every pound measure half the quantity of white sugar ;
put the fruit and the sugar in the kettle in alternate layers and heat
slowly to a boil, then add for every six pounds of fruit one pint of
strong wine vinegar and one tablespoonful each of whole cloves,
whole mace and stick cinnamon, and boil all together ten minutes,
or until fruit is tender (not broken) ; skim out the peaches and spread
on dishes to cool, boil syrup till it thickens, pack the fruit in jars,
pour in boiling syrup ; for three mornings drain syrup off (leaving
fruit in jars, I prefer stone jars), and heat, pour over fruit, cover
and keep in cool place. — Mrs. O. H. Benton.
Soak rinds in weak brine over night, next day throw in clear
water to remove salt taste and then put grape leaves in the bottom
of a preserving kettle, then a layer of rinds and sprinkle with pul-
verized alum and so on until all are used, pour over enough cold
water to cover and let simmer two hours, drain well, and when cold
to each pound of fruit use three-quarters of a pound of white sugar,
and to the whole one pint of strong vinegar, mixed spices accord-
ing to taste ; cook very slowly two hours until fruit looks clear and
seal up in glass jars. — Mrs. S. J. Shepherd.
.Sweet Cantaloupe Pickle.
Slice and peel the cantaloupes, then pour weak vinegar over
them and let them remain over night. The next morning take
them out and measure the vinegar. Take the same quantity of
strong vinegar, and to every quart allow two pounds of brown
sugar. Let them boil one hour and twenty minutes. Five minutes
before you take them off put in white mustard seed, mace and
cinnamon. — Mrs. Annie Simmons.
Sweet Cncntnber Pickle.
Take one gallon of cucumber pickles, such as are had at the
grocers, cut them crosswise in four pieces into a stone jar. Take
one and one-half pints of vinegar and in this put six pints of sugar.
Place on the back of the stove and stir until sugar is dissolved, add
98 THE HOUSEKEEPER'S FRIEND.
one-third cup of whole black pepper, one-half cup of whole allspice,
let come to a boil and pour over cucumbers and tie tightly. Let it
stand several weeks before using. — Mrs, R. B. Maury.
Eight pounds fruit (pick over and put in jar), one quart apple
vinegar, five pounds sugar, two nutmegs, one ounce stick cinnamon,
one-half ounce cloves. Put vinegar, sugar and spices on the fire
and let boil a few minutes. Pour this boiling syrup over the fruit
and let stand until morning. Repeat this next morning and the
third morning put all on the fire and let come to a boil, then seal.
— Miss Annie Mc Clung.
Green Tomato Sweet Pickle.
Slice green tomatoes and spinkle with salt, let stand twenty-
four hours, then soak fresh. Scald with weak vinegar and wash in
fresh water ; let stand a while. To five pounds of tomatoes use
four pounds of sugar and vinegar enough to make a syrup to
cover them. After the sugar and vinegar have boiled put in the
tomatoes, scald until clear, add whole mace and cinnamon. Just
before taking off range put one pound of raisins to every five pounds
of tomatoes. Let the raisins stay on the stems and remain on the
fire until well plumped out. — Mrs. J. J J'. Biush.
CATSUPS AND SAUCES.
Eighteen ripe tomatoes, six onions, three green peppers, one
cup of sugar, two and a half cups of vinegar, two tablespoonfuls of
salt, one teaspoonful each of cinnamon, allspice and nutmeg, one-
half teaspoonful of cloves ; scald and skin tomatoes, cook with
onions and peppers until tender ; then add other ingredients and
cook ten minutes longer, heat jars, pour in and seal.
31 i 11 1 Sauce.
Two tablespoons of green mint, cut fine, two of sugar, and one-
half cup of vinegar — L. D. E.
Ripe Tomato Catsup.
Peel and bDil the tomatoes a little, rub through a sieve; to one
gallon of juice, add one quart of pure apple vinegar, four table-
spoons of salt, half tablespoon of red pepper, half tablespoon of
black pepper, three of white mustard seed, one of ground allspice,
four large onions chopped fine, oie and a half pounds of brown
sugar; boil until as thick as you like. — Mrs. Luke W, Finlay.
THE HOUSEKEEPER'S FRIEND. 99
One-half peck ripe tomatoes, eight onions, six red peppers,
two coffee cups of vinegar, two teaspoons of salt, two tablespoon-
fuls of brown sugar, teaspoonful each of ground allspice and cloves,
boil all together until thick, seal while hot. — Mrs. O. T. Jaquess.
One peck tomatoes, one pint vinegar, two tablespoonfuls salt,
two tablespoons brown sugar, one tablespoon ground cloves, one
tablespoon allspice, one teaspoon black pepper, one-quarter tea-
spoon cayenne pepper, one head of garlic skinned and chopped
fine ; boil tomatoes until soft, rub well through a sieve to get all
the pulp, add the other ingredients and boil three hours.
— Mrs. 0. T. Jaquess.
Twenty-four large cucumbers, six large onions, one pint of
cider vinegar; grate cucumbers, chop onions fine, sprinkle with
salt and let stand twenty-four hours, let it drip through a sieve
when dry, put in the vinegar, and cut fine six small pods red pep-
per ; it keeps without sealing. — Mrs. F. C. Hitse.
Twenty-four ripe tomatoes, eight onions, six peppers (green),
eight coffee cups vinegar, eight tablespoons sugar, six tablespoons
salt, one tablespoon cinnamon, one tablespoon allspice, one table-
spoon nutmeg, one tablespoon cloves ; boil all together well, and
seal while hot. — Mrs. W. J. Crawford.
One gallon green peppers and six large onions boiled until
soft in one-half gallon of vinegar. Ma^h with a spoon through a
sifter, season with two teaspoons each of salt, black pepper, mace,
allspice and one-half teacup of brown sugar. Boil fifteen minutes.
After taking from the fire add three pints of good vinegar and it is
ready for use.— Mrs, Benjamin West.
One-half peck of onions, one peck green tomatoes. Slice very
thin on evening and put them in a vessel in layers with salt between
each layer. In the morning drain as dry as possible and cover with
weak vingar; let simmer for twenty minutes, then drain again and
add one tablespoonful of black pepper, one of mustard, one of
ginger, cloves, mace, nutmeg and cinnamon and celery seed, one
pint of olive oil. Mix thoroughly. Boil one gallon of vinegar
and two pounds of sugar together, add one pound of black mustard
and one ounce of turmeric. Pour vinegar and sugar over boiling
hot. — Mrs . Mary Jordan.
100 THE HOUSEKEEPER'S FRIEND.
One quart of tomatoes (pared), one pepper, two onions (chopped
fine), two tablespoons sugar, one tablespoon salt, one tablespoon
ginger, one teaspoon cloves, one teaspoon cinnamon, one pint
vinegar. Cook one hour. — Mrs. Emery.
One bushel tomatoes, one and one-half pounds of brown sugar,
one pint vinegar, one-half pound salt, one ounce ground cloves,
one ounce allspice, one tablespoonful black pepper, one and one-
half tablespoonfuls red pepper, one tablespoonful mace, one table-
spoonful mustard, two large onions. Scald tomatoes and remove
the skin, then break in pieces and put in boiler. When thoroughly
soft strain through a fine sieve, then add the other ingredients, and
then, when cold, bottle, cork and tie.
Green or Red Pepper Catsup.
One hundred long peppers or three hundred small ones, boil
in a half gallon of water until they can be pierced with a straw, rub
with a cup through a sieve ; one and one-half dozen large onions,
chop fine and let come to a boil, rub through a sieve ; three table-
spoonfuls of salt, two of allspice, one of ginger, two of celery seed,
one teacup of sugar and three of good apple vinegar.
— Mrs. Richard Rivers.
THE HOUSEKEEPER'S FRIEND. i l
102 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 103
Three things must be exactly right to have good bread — good
flour, good yeast, and an even temperature througout the rising
process. No precise rules can be given to ascertain these points.
It requires observation, reflection, and quick, nice judgment to de-
cide when all are right. During the process of rising the bread
should be kept as tenderly as a babe, that no draught or cold air
chill it, nor must it be allowed to become hot. Bread should be
handled very lightly after first rising of the dough. Always grease
the bowl in which the dough is placed to rise, that it may be re-
moved to form into loaves with very little handling.
Experience alone can enable one to judge when the oven is
just right for baking. If too hot the loaves will burn before ex-
panding sufficiently, if too cool the bread will sodden. The proof
of well-made bread is the fine, close, yet light texture. The better
the quality of the flour the less working it requires and the more
milk or water in mixing. Poor flour is damp and h< avy, and will
be absorbed in less water.
Yeast. — After many years of experience and making and
using many kinds I prefer this : Seven potatoes pared and boiled
till tender, boil a handful of hops in one quart of water, reduce to
a pint, mash potatoes very fine, using the pint of water in which
the hops have been boiled, then add a pint of boiling water, add a
spoonful of flour to potatoes after mashing, a teaspoon of ground
ginger, one of sugar; when cool enough to be certain it will not
scald and destroy the life of the same, add a cup of yeast, let it
stand till light, over night, then stir in next morning a fourth of a
teacup of fine salt ; now put away in fruit jars, keep cool, but do
not allow to freeze. When salt is added to the yeast it will foam
like soda water, and it must not be immediately corked tight; let
yeast stand in stone vessel or bowl to rise; a scant teacup of this
yeast is sufficient for six loaves of bread.
Sponge. — Sponge must be very light like seafoam if you want
good bnad. I boil two potatoes for three large loaves of bread,
when well done place in a two-quart bowl, mash as fine as possible,
no lumps, pour over this a pint of tepid water, stir in flour till I
have a good thick batter, almost like drop dumpling batter, thick
enough to drop from spoon, add half teacup yeast, set to rise in
warm place over night, in winter and in summer out of the wind,
but not near stove ; when light it is ready for mixing.
Bread. — Early in morning, particularly in summer, have a bow
of sifted flour ; in the sponge add a teacup of sweet milk, teaspoon of
104 THE HOUSEKEEPER'S FRIEND.
lard, tablespoon of sugar, teaspoon of fine salt (in winter have milk
tepid), mix with your hands, add flour until you have a smooth
dough, not too stiff, then take out on kneading board, and work
until it blisters and cracks, which will be in about twenty minutes.
Now grease your bowl, which should be twice the size of your
dough, then put it in, molding a few times, turn over quickly; this
greases the top, cover with bread towel, set in warm place until it
fills the bowl, mold into loaves one-half the size desired, when light,
which will be about twice as large as when molded ; bake in a well-
heated oven for one hour. It ought to have a regular heat, not
quick heat, and ought not to brown any, but keep rising for ten
minutes after putting in oven ; grease top of loaves when making
in pan ; when done turn out in a linen bread towel folded lightly
over it, standing loaves on end to cool; when cold remove towel
and place in bread box. Follow directions and you will have ex-
cellent bread. — Mrs. O. H. Benton.
One quart flour, one teaspoon of salt, one tablespoon of melted
butter, sweetmilk enough to make a thick batter. Mix thoroughly.
Add two well beaten eggs and two teaspoons of baking powder ;
stir well and bake in well greased waffle irons. Some persons like
the addition of two tablespoon fuls of sugar to the batter
The above recipe may be used by omitting the baking powder
and adding half a teacup of good yeast (or a small piece of com-
pressed yeast dissolved). Let it stand over night in the winter.
As soon as the fire is made in the range set the batter in a warm
place and let rise until needed. If made in warm weather cover
closely and place in the refrigerator until fire is made in the range.
Be careful to put the batter in a vessel that will allow it room to
rise. — K. C. Churchill.
One pint of cornmeal, one tablespoon wheat flour, half tea-
spoon sugar, half teaspoon salt, two eggs and milk enough to make
a thick batter, two small teaspoonfuls of baking powder. Put in
buttered tins and bake in quick oven.
— Mrs. Julia F. Schied, Cairo, III.
One and one-half cups cornmeal, one-half cup flour, two table-
spoonfuls of sugar, one-half teaspoonful of salt, one egg, one table-
spoonful of melted butter, one cup of sweet milk, one teaspoonful
of baking powder. Bake in a shallow, well greased pan about
twenty minutes in a hot oven. — K. C. C.
THE HOUSEKEEPER'S FRIEND. 105
To one quart of sifted meal add a little salt and a tablespoonful
of lard, scald with boiling water and beat hard for a few minutes.
Shape with the hands into oval cakes, drop into a greased pan and
bake in a quick oven. — K. C. C.
Make sponge as for white bread, only using Graham flour,
which I sift through a coarse sifter. Let rise over night. In the
morning add a half cup of black molasses (instead of any sugar) to
the sponge, teaspoon of salt, teaspoon of lard. Add Graham flour
until you have a dough as soft as can be handled to mix ; do not
knead on board; just work in bowl; grease the top; let rise.
When light make into three loaves. It will be very soft, but all
the better. Put in greased pans, let rise until night ; bake one
hour in a very slow oven, as it is apt to burn. — Mrs. O. H. Benton.
Take a small cup of cornmeal, scald with boiling sweet milk
until a little thicker than sweet cream ; set in a warm place to rise
over night. In the morning take one-half pint of boiling water,
one-half pint of sweet milk, one-half teaspoonful of salt, two of
sugar, a pinch (small) of soda. Let cool until it will not scald flour,
add flour to make a batter, beat well, stir in the meal previously
prepared, set in kettle of quite warm water, keeping it warm. This
sponge will rise quickly. Have a bowl of sifted flour, pour sponge
into center, having made a hole in flour. Add a cup of tepid sweet
milk and more salt, letting it rise. Then knead into loaves, let it
rise and bake. But little kneading is necessary. — Mrs. 0. H.
Parker House Rolls.
One quart of flour, one pint of warm milk, butter the size of
an egg, one small half cup of yeast, a little salt; mix and let stand
over night. Work down in the morning and let rise twice. Roll
out and cut with a biscuit cutter, buttering the edges and folding
over. Let them rise again about fifteen minutes and bake in a
quick oven twenty minutes.
Two eggs (beaten separately), one tablespoonful of sugar, one
quart of flour, one tablespoon of lard or butter, a pinch of salt, one
teacup of yeast. Beat eggs and sugar together, then add lard or
butter, then other ingredients. Make into a stiff dough, let it rise
for six hours, then roll, spread butter over surface, fold and cut
either round or oblong, put in pan, let rise for two hours and then
bake as any other bread. — Mrs. Maty White, Mississippi.
106 THE HOUSEKEEPER'S FRIEND.
One-half cake compressed yeast dissolved in one pint cold
boiled mild, one quart flour, into which thoroughly mix one tea-
spoonful of salt, one tablespoonful of sugar and one tablespoonful
lard. Knead thoroughly and set to rise for about three hours.
Make into rolls and set to rise again. Bake in hot oven for twenty
minutes. — Mrs. W. H. Atkinson.
Slice bread rather thin, trim edges and brown. To one cup
of boiling milk add thickening of two tablespoons cold milk, one
tablespoon flour. When to the consistency of cream remove and
stir into it one tablespoon butter and four hard boiled eggs, which
have been thoroughly mashed, spread thick over toast and serve at
once. — Mrs. Elizabeth Sanders.
One pint of sweet milk, one pint of flour, two eggs, two tea-
spoonfuls of baking powder, one tablespoonful of butter. Separate
the eggs, beat the yolks light in a bowl, add milk, then the flour
and the butter (after melting). Whip the whites, adding those and
the baking powder just before baking. Bake on a soup stone baker
without grease. — Mrs. F. C. Huse.
* Sally Lunn.
The genuine Sally Lunn, as made in Virginia kitchens, is always
a cake raised with yeast. It should be raised, baked and served in
the same dish, and has little flavor in common with the so-called
Sally Lunn, made with baking powders. Take five cups of flour,
and pour over it a cup of boiling water, add a cup of milk and a
half cup of butter, heat thoroughly, and when the mixture is blood
warm add four eggs, a little salt, and same amount of sugar, add
last of all a half cup of home-made yeast ; beat hard until the batter
breaks in blisters, set to rise over night, and in the morning put in
the oven as soon as the fire is hot enough to bake it brown ; it
should be baked in an earthen dish and torn apart, not cut.
— A Friend.
One quart of flour, one teaspocnful of salt, one tablespoonful
of white sugar ; rub in one heaping tablespoonful of butter and
lard mixed, and one tablespoonful of Irish potato mashed very fine ;
pour in three well-beaten eggs, a half teacup of yeast ; make into a
a soft dough with warm water in winter, and cold in summer,
knead well for half an hour, let it rise where it will be milk warm
in winter and cool in summer. If wanted for 8 o'clock breakfast
in winter, make up night before. At 6 o'clock in the morning
make out into round balls (without kneading again), and drop in
THE HOUSEKEEPER'S FRIEND. 107
snowball molds that have been well greased ; take care to grease
the hands also and pass them over the tops of the muffins, set them
in a warm place for two hours and then bake. ''These are the
best muffins I ever ate." — Recipe given to Dr. Patterson by Mrs.
Cochran, daughter of Bishop Gregg, of Texas.
Boston Brown Bread.
One cup of Indian cornmeal, one cup of rye flour, one cup of
wheat flour, one-half cup of molasses, two and one-half cups sour
milk, one teaspoonful soda and salt. Steam three hours.
— Rev. George Patterson.
Two cups of sour milk, one cup of molasses, one teaspoon salt,
one of soda, two cups of Graham flour, one cup of cornmeal.
Steam two hours. Set in the oven just a few moments before
One quart Graham flour, one small teacup cornmeal, one pint
of New Orleans molasses, three eggs, a pinch of salt, half pint sour
milk, small teaspoon soda. Put in buttered tins and steam one and
one-half hours. Then brown in a slow oven for half hour.
— Mrs. Julia F. Schied, Cairo, III.
Two cups sweet milk, two cups flour, two eggs, butter size of
a walnut, tablespoon sugar, a little salt. Make a smooth batter
and bake in gem pans. Make the pans hot before putting in bat-
ter. — Mrs. laura Ellis, Terre Haute, Ind.
One cup of meal, two tablespoons of cooked rice, scald it,
then add one egg, one-quarter teaspoon of soda, one-half teaspoon
yeast powder, pour in buttermilk until like soft mush; have a pan
hot, melt a tablespoon of lard in pan, pour half of lard in egg
bread, sprinkle some meal in bottom of pan, then pour the egg
bread in pan, cook in quick oven. — Miss O. T. Abernathy.
Scald a pint of milk, add a tablespoonful of butter, and when
lukewarm half a cake of compressed yeast dissolved in a quarter
cup of water, then add a teaspoon of salt and three cups of flour,
beating for five minutes ; when light add enough flour to make a
soft dough, work lightly with the hand, divide into small balls,
place each ball in a greased muffin ring and let rise ; bake on a hot
griddle until a nice brown ; never cut hot muffins, break or pull
108 THE HOUSEKEEPER'S FRIEND.
Two eggs well beaten, a little salt, a teaspoon of sugar, one
pint of flour, half cup of butter (melted), one cup of sweet milk,
two teaspoons of baking powder. Bake in flat pan in a quick oven.
Eat hot with butter. — Mrs. Luke IV. Finlay.
Four large potatoes (raw), one large spoonful of salt, three
tablespoonfuls of sugar, three pints of boiling water, one teaspoon
of ginger ; grate the potatoes and mix well the salt and sugar with
them, then pour three pints of boiling water into the potatoes and
let it boil slowly about ten minutes; when milk warm add a cup of
yeast; After making this yeast once you save cupful to start with,
being careful always to wait until it is cool. — Mrs. Luke W. Finlay.
Bread No. x.
At night peel, boil and mash four or five Irish potatoes, put in
a bucket or any vessel three heaped tablespoonfuls of flour, two of
sugar, and one teaspoon of salt, scald this with a half pint or more
of the potato water, then stir in the potatoes and thin all with cold
water, and when milk warm add one cup of yeast and let stand till
morning. This will mix to a stiff dough about five or six pints of
flour, work a long while till smooth and blisters, let your dough
rise until it more than doubles itself, then make into loaves lightly
and quickly, without kneading any more, and set to rise again ;
bake about one-half or three-quarters of an hour in a slow oven.
— Mrs. Luke IV. Finlay.
Bread No. 2.
When in a hurry, or forgotten to have potatoes cooked, take a
pint of flour, sugar and salt as in the preceding recipe, and thin it
into a thin batter with lukewarm water in winter and add the same
quantity of yeast as for the other. This will be ready by morning
to mix and knead as the other bread, with flour, sugar and salt.
The potato bread keeps moist longer, but is not so white.
— Mrs. Lake W. Finlay.
One Irish potato the size of an egg ; boil done and mash fine.
Dissolve one cake of compressed yeast in one-fourth cup of tepid
water, add potato with a pinch of sugar. Let rise ten minutes.
Take one-half gallon flour, pour sponge in three eggs (not beaten),
one-half cup of sugar, lard the size of an egg and one cup of tepid
water. Have a soft dough, let rise and work down three times
with well buttered fingers. When made pour in a tablespoonful of
melted butter, cut with biscuit cutter, put two inches apart in pans.
Grease with butter top of each. Let rise a few minutes and bake
in quick oven. — Mrs. F. C. Huse.
THE HOUSEKEEPER'S FRIEND. 109
One quart of flour, heaping tablespoonful of lard, two level
teaspoons of baking powder, one teaspoonful salt ; place flour, salt
and baking powder in sifter and sift in a bowl, rub lard through
till like sand with the hands, mix with sweet milk to a dough as
soft as can be handled, work thoroughly till perfectly smooth, roll
about half an inch thick, cut and bake in quick oven; serve at
once. — Mrs. O. H. Benton.
One and one-half pounds of flour, one-quarter pound of lard,
one-half pint of cold water, one teaspoonful of salt. Mix thor-
oughly. Beat until the dough blisters, which will be in about
twenty minutes. — Mrs. Wharton S. Jones.
Three pints flour, one large spoon lard, one teaspoon salt.
Work the lard well into the flour, add one and one-half cups water.
Stir all together with the hand until it is a stiff dough, then knead
it on the molding board until it is smooth, then beat it with the
rolling-pin until it puffs up and seems light. Roll a half inch thick,
prick with a fork and bake in a quick oven. — Mrs. W. A. Robinson.
One and one-half pounds of flour, measured after being sifted
twice ; one-quarter pound of lard, two teaspoonfuls of salt. Mix it
thoroughly with one teacupful of ice water. Work with hands, put
on the board and beat thirty minutes. Bake in very quick oven.
One quart sifted flour, one teaspoon not (mite even of soda,
same of baking powder, one good tablespoon lard, enough sour
milk to make a soft dough, work till smooth ; if sweet milk is used,
use two teaspoons of baking powder. — Mrs. J. H. Sullivan.
One quart water or milk warmed, one tablespoon molasses,
one-half cake yeast, one tablespoon cornmeal, enough buckwheat
to make this batter, let rise over night.
Three pints sifted flour, one large spoon melted lard, one pint
milk, two eggs, one cup sugar, one cake yeast, warm milk, lard
and sugar, and stir till sugar is melted. Pour this into crock con-
taining flour, knead well and add yeast and salt last ; make in even-
ing and let rise all night ; in morning make into rolls and let rise
till ii o'clock, then bake. — Mrs. J. H. Sullivan.
110 THE HOUSEKEEPER'S FRIEND.
Beat the yolks of three eggs with two heaping dessertspoons
of sugar until light, add one-half cake of compressed yeast dis-
solved in a coffee cup of sweet milk, one pint of flour, and the
whites of the eggs beaten to a stiff froth, set this to rise (takes about
three hours), and when light add one tablespoon of lard and one of
butter and a half pint of fl jur ; let it rise again and when light add
another half pint of flour, roll out in strips one-half inch thick, but-
ter them, fold and set to rise again ; when light bake quickly.
— Airs. Anne L. Crump.
Sally I. mm.
Two eggs, one cup sugar, butter size of an egg, coffeecup of
sweet milk, two teaspoons baking powder, flour to make a thick
batter. Bake in quick oven about twenty minutes.
—Mrs. J. H. Sullivan.
Three pounds sifted flour, two eggs, two tablespoons lard, one
cup of yeast, one cup of milk. Mix at n o'clock, roll out at 4
o'clock, cut with two sizes of cutters, putting small one on top.
Let rise until six o'clock ; bake twenty minutes.
— Mrs. J. H. Sullivan.
Boston Brown Bread.
One pint flour, one pint meal, one pint sour milk, one teacup
molasses, one teaspoon soda. Pour into a well greased tin and
steam two and one-half hours, then bake fifteen minutes.
— Mrs. J. H. Sullivan.
One large potato boiled done, put in a bowl, add a tablespoon
of flour, two of sugar. Mash together, pour on the water the
potato was boiled in, let stand to cool. When milk is warm add a
teacup of hops or potato yeast; let stand to rise in a white foam.
Keep in a cool place.
To Make the Rolls. — One cup of yeast, one cup water, one-
half cup sugar, one cup lard, white of one egg. Cream lard, sugar
and egg together, then add yeast and water ; stir in flour enough to
make a stiff batter; keep in a warm place. When well risen stir
in more flour to make a stiff dough ; set to rise. When light work
lightly, make into rolls. It will take about an hour to rise enough
A Pretty Tea Roll. —Roll dough thin, cut with a biscuit
cutter, butter and lay one on top of the other, with the butter be-
tween. Take your three fingers and make a deep dent in the
center — don't let touch in the pan. This makes a pretty round roll
with dimple in center. — Mrs. V. C. McGaramy, Kentucky.
THE HOUSEKEEPER'S FRIEND. Ill
Sift three pints of flour into a bowl, add one tablespoonful of
salt, two tablespoonfuls of sugar, one heaping tablespoonful of lard,
one cake of yeast dissolved in one and one-half cups of luke warm
water; knead into a light dough and let stand over night in a warm
place. In the morning mold into loaves and let rise until they
come to the top of the pan, then bake an hour in a moderate oven.
In winter water used must be warmer, and the bread can be
kneaded more, but the less it is kneaded in summer the better.
— Sister Augusta.
112 THE HOUSEKEEPER'S FRIEND
THE HOUSEKEEPER'S FRIEND 113
In making cake, it is very desirable that the material be of the
finest quality. Sweet, fresh butter and eggs and good flour are the
first essentials. The process of putting together is also quite an
important feature, and where other methods are not given in this
work by other contributors, it would be well for the young house-
keeper to observe the following : Never allow the butter to oil, but
soften it by putting in a moderately warm place before you com-
mence other preparations for your cake ; then put it into an earthen
dish (tin, if not new, will discolor your cake as you stir it), add
your sugar, beat the butter and sugar to a crean, add yolks of the
eggs, then the milk, and lastly the beaten whites of the eggs and
flour alternately. Baking powders in flour, spices, liquors may be
added after the yolks of the eggs are put in, and fruit should be
put in with the flour. The oven should be pretty hot for small
cakes, and moderate for large. To ascertain if a large cake is suf-
ficiently baked, pierce a broom straw through center. If done the
straw will come out free from dough ; if not done dough will ad-
here to the straw. Take out of the tin in about fifteen minutes
after it is taken from the oven, not sooner, and do not turn it over
on top till perfectly cold. In baking a loaf cake it is always better
to cover with paper until it has raised nearly all it is going to,
because if the cake bakes too quickly at edges it will puff up in the
middle, making it a bad shape. It is a good rule also, before be-
ginning to mix a cake to have everything ready, even to the pans.
-M. J. D.
One-fourth of a pound of grated chocolate, one cup sugar,
one cup milk, two eggs ; mix well and cook to consistency of
mush. Set aside to cool.
Batter. — One cup sugar, two full cups flour, three-fourths
teaspoonful soda sifted into flour, one-fourth cup butter. Beat
eggs, sugar and butter well together ; then add flour ; mix all to-
gether, and flavor with two tablespoonfuls of vanilla. Bake in
rather quick oven in jelly pans. — Mrs. J. S. Robinson.
First Part. — Three fourths cup chocolate, one cup milk, one
cup brown sugar. Melt these together and let them become cold.
Second Part. — One cup brown sugar, one-half cup butter,
one-half cup milk, two cups flour, yolks three eggs, teaspoonful of
Add first part to second and bake in layers. Put together
with any kind of soft white frosting. — Mrs. S. C. Emery.
114 THE HOUSEKEEPER'S FRIEND.
Tw.) pounds raisins, one pound citron, twelve eggs, two pounds
currants, one pound butter, two pints of brown sugar, one pint of
black molasses, four pints of browned flour, one pint of white flour,
one glass whiskey, two tablespoonfuls ginger, two of cinnamon, one
of cloves, one of nutmeg, one-half of mace, one of baking powder,
cream butter. Add sugar, then the yolks of eggs well beaten, then
molasses, flour and whipped whites, whiskey and spices. Beat
well. Last add the fruit. — Mrs./. W. Btush.
One cup of milk, two of sugar, three of flour, one-half cup of
butter, whites of four eggs, two teaspoonfuls of baking powder.
Beat the butter and sugar together, add the flour and milk, a little
at a time; add whites last. Bake in two layers.
Filling. — Two cups of sugar, one-half cup of cream, one
tablespoon of butter, one teaspoon of vanilla. Put in a pan and
cook until quite thick. Pour on a dish and let cool for a few mo-
ments, then put in vanilla and beat until thick enough to spread.
— Mrs. Elizabeth Sanders.
Maple Caramel Cake.
Yolks of eight eggs, whites of two, two cups flour, one of but-
ter, two of sugar, one of sweet milk, two teaspoonfuls of baking
powder, one teaspoonful flavoring. To the creamed sugar and
butter add the milk and flour, with baking powder sifted into it,
then the well beaten eggs.
Filling. — One pound butter, one pound maple sugar, one
pound pecans. Pound the maple sugar, add two tablespoonfuls
water and the butter. Place over fire until it comes to a boil.
Remove and add nuts, and while hot put on cake. — Mrs. Elizabeth
Whites of seven eggs, yolks of five, one cup sugar, two-thirds
cup flour, one-third teaspoonful cream tartar. — Mrs. Elizabeth
"The Brownies' Delight Cake."
Make four layers of rich white cake, make a boiled frosting of
four cups sugar and whites of four eggs, divide in four parts ; into
one portion stir one fine grated cocoanut and pulp of one orange
rubbed through a seive, spread on bottom layer ; second portion of
frosting stir in a cup of chopped nuts and one cup of chopped
raisins and one tablespoonful grated chocolate ; third portion, one
cup chopped almonds and half a cup chopped citron ; fourth por-
tion, spread on the top of cake thick and smooth. — Mrs. W. M.
Harth, Caseyville, Ky.
THE HOUSEKEEPER'S FRIEND. 11&
Yellow Sponge Cake.
Six eggs, yolks and whites beaten separately, six ounces flour,
ten ounces sugar, pinch of salt, whip the sugar into the beaten
whites, stir in the yolks, and last whip in the flour ; bake in a mod-
erate oven. — Mrs. O. T. Jaqucss.
Tnree-fourths cup of butter, three eggs, beaten separately, two
cups of flour, one cup of jam, one tablespoonful of cinnamon, one
of allspice, one nutmeg, one cup of sugar, three tablespoonfuls
buttermilk, one teaspoon sugar. Cream sugar and butter together,
then add spices and jam, then well-beaten yolks of eggs; next add
alternately well beaten whites of eggs and sifted flour, then with
the buttermilk in which the soda has been dissolved. Bake in lay-
ers and put together with white icing. — Mrs. J. A. Taylor.
Three eggs, one cup of sugar, one and one-half cups of black-
berry jam, one cup of butter, two and one-half cups of flour, six
tablespoons of sour cream, one teaspoon of soda, one teaspoon
spice, two teaspoons of cloves, one teaspoon of cinnamon, one nut-
meg, a few pieces of citron ; if batter seems too thin add a little
more flour. Bake in layers and put together with icing.
— Mrs. Seabrook.
One cup of butter, three of sugar, five of flour, one of sweet
milk, whites of ten eggs, one teaspoonful baking powder, vanilla.
Cream butter, add sugar, then milk, flour and eggs alternately,
then vanilla. Bike in loaf. — Mrs. Frank Ward.
One scant cup of butter, three cups of pulverized sugar. Cream
these together until very light and gradually beat in one cup of
milk. Beat hard now ; stir in four cups of sifted flour, two level
teaspoons of baking powder (mixed in the last cup of flour), nine
eggs, whites beaten dry and stirred in after the flour. Flavor with
vanilla. Paper and grease pans. — Mrs. J. M. Botven.
Whites of eight eggs, three-fourths cup of butter, two cups of
sugar, three and one-half cups of flour (sifted five times), one-half
teaspoon of bitter almond, two of cream tartar, one of soda, one
and one-half cups of milk. Cream the butter and sugar thoroughly,
stir in milk and flour alternately, reserving one-half cup of milk to
dissolve cream tartar and soda ; whip it until it foams up, then pour
into the mixture ; add flavoring ; lastly the whites of eggs. This
batter must be quite thin. Bake in a quick oven. Use for layers
or as a loaf. Reliable. — Mrs. W. M. Bees.
116 THE HOUSEKEEPER'S FRIEND.
One cup butter, whites of eight eggs, two cups sugar, three
and one-half cups flour, one cup sweet milk, two teaspoonfuls yeast
powder, lemon or bitter almond, flavoring to taste. — Mrs. George
One-half cup of butter, two cups of sugar, three of flour, one
of milk, two teaspoonfuls of baking powder, whites of eight eggs.
Cream butter and sugar together, sift flour three times, in which
the baking powder is added, alternating flour and milk, and when
well mixed add white of eggs. Beat all well ; flavor with either
bitter almond or lemon. — Miss Sallie Hayes, Nashville, Tenn.
Whites of fifteen eggs, one pound of sugar, one pound of flour,
half pound of butter, and teaspoonful of yeast powder, one-half cup
of sweet milk. Flavor with lemon or bitter almond. — Mrs. H. B.
One-half cup of butter, two cups of powdered sugar (or one
and one-half cups of granulated), one-half cup of sweet milk, two
and one-half cups of flour, two teaspoonfuls of baking powder,
whites of nine eggs, Cream butter, add sugar and beat light, then
the milk, beat the eggs stiff, put in one cup of flour and half the
eggs, another cup of flour and remaining eggs, put the baking
powder in the half cup flour, stir in last, beat well.
Filling. — Two cups of sugar, one of water, boil until it ropes,
then pour gradually over the whites of two eggs beaten stiff, melt
one-fourth of cake of baker's chocolate and a piece of butter the
size of a walnut together and stir in icing, flavor with vanilla.
—Mrs. F. C. Huse.
One pound butter, one pound brown sugar, ten eggs, three
pounds raisans, one pound figs, one pound citron, one-half pound
almonds, one-half pound pecans, one-tablespoon ground cinnamon,
one tablespoon allspice, one teaspoon cloves, one teaspoon mace,
one grated nutmeg, one-half wine glass brandy, soak raisins and
figs, cut fine in brandy. — Mrs. J. H. Allen.
Cheap Fruit Cake or "Jam Cake".
Two cups of flour (sifted), three eggs (whites and yolks
beaten), one cup sugar, three-quarters cup butter, one cup black-
berry jam, three tablespoonfuls sour cream or buttermilk, one tea-
spoonful of soda, one teaspoonful allspice, one teaspoonful cinna-
mon, one teaspoonful nutmeg ; bake in layers and put icing be-
tween. — Mrs. George B. Peters.
THE HOUSEKEEPER'S FRIEND. 117
One pound butter, one and one-quarter pounds sugar, one and
one-quarter pounds flour, one dozen eggs, one and one-half pounds
raisins, one and one-half pounds currants, one and one-half pounds
citron, one-half pound almonds, tablespoon each cinnamon, all-
spice, one-half teaspoon cloves, one nutmeg, two baking powder,
eight tablespoons brandy ; bake four hours. --Mrs. C. Meister.
Ten eggs, one pound each of sugar, butter, flour, raisins and
currants, one-half pound citron, and chopped figs, teacup of mo-
lasses, one of sour milk with teaspoon of soda, half pint of good
wine, tablespoonful each of cinnamon, cloves and allspice, four
tablespoons of jam, sift enough extra flour over the fruit to keep it
from sticking together in a mass. — Mrs. C. N. Churchill.
Poor Man's Fruit Cake.
One cup butter, one and a half cups brown sugar, two and a
half cups flour, three eggs, three tablespoonfuls of sour milk, one-
ha'f teaspoonful of soda, three-fourths of a cup of blackberry or
raspberrv jam. This is excellent as well as economical; can be
used as "holcake" and served with sauce. — Mrs. C. N. Churchill.
White Fruit Cake.
Whites of eight eggs beaten well, stir in two cups of sugar, one
cup of butter, well-creamed, and four cups flmr, one cup of sweet
milk, one teaspoon of soda, two of cream tartar dissolved, flavor
with almond, bake in layers. Tne fruit to go between : One-half
pound shelled almonds, one-half pound citron, one-half pound
raisins well seeded ; chop all together, mix with icing. Icing : Two
cups of sugar, one cup of water, boil until it ropes ; then pour it on
the whites of three eggs beaten to a stiff froth ; when a little cool
mix in fruit thoroughly, put between layer. — Mrs. A. R. Taylor.
White Fruit Cake.
One pound of flour, one pound of sugar, three quarters pound
of butter, whites of sixteen eggs, two teaspoonfuls of baking pow-
der, one pound citron cut fine, one cocoanut grated fine, two
pounds of almonds blanched and chopped, half glass of brandy,
cream butter, add sugar, beat well, then put in the eggs, the flour
last, with the baking powder in it, then the brandy and fruit.
—Mrs. F. C. Huse.
Whites of nine eggs beaten very light, one and one-half cups
of sugar, sift one cup of flour five times, one-half teaspoon cream
tartar. Add a pinch of salt to eggs, then beat ; add sugar and then
sift in flour. — Mrs. Elizabeth Sanders.
118 THE HOUSEKEEPER'S FRIEND.
Dried Apple Fruit Cake.
Soak three cups of dried apples over night in cold water. In
the morning chop them fine, put them on the fire with three cups of
molasses; stew until soft. Just before taking them from the fire
add one cup of stoned raisins. When cold add three-fourths cup
of soft butter, three eggs, one tablespoonful of mixed spice and one
small teaspoonful of soda. Bake about two hours in a moderate
oven. A fine everyday fruit cake. — Mrs. B. M. Lake.
One pound of flour, one pound of butter, one pound of sugar,
twelve eggs, three pounds raisins, three pounds currants, two pounds
citron, two nutmegs, two tablespoonfuls allspice, two tablespoonfuls
mace, two tablespoonfuls cinnamon, one small glass of wine, one
small glass of brandy, one cup of molasses, one teaspoonful of soda.
Brown the flour. Do not use extra flour for flouring the fruit.
Stir the fruit in last, except the citron, and when about to put the
cake in the pan put in a layer of batter and then a layer of citron
sliced thin, now batter, then citron, finishing with 'he batter.
This keeps it from sinking to the bottom. — Mrs. Mary Jordan.
Angel Food Cake.
Two important things are requisite in making this cake to be
flaky and light, "the mixing and the baking." One goblet of flour
(sifted four times), one and one-half goblets of powdered sugar
(sifted four times), the whites of eleven eggs, one teaspoon cream
tartar. Place the whites in a deep bowl, beat with an egg whip to
a stiff froth. Place sugar in sifter and with a large spoon stir eggs
gently, always one way, having someone sift in the sugar very
slowly as you stir. Put cream tartar in flour and have sifted in
same manner as you stir. Put in a pan without greasing, bake in
a moderate quick oven thirty-five minutes. When done turn out
on a round sifter ; let stand until cake falls out. Ice or sift sugar
over. — Mrs. O. H Benton.
Thin Ginger Cakes.
One pint molasses, one egg, one and one-half cups sugar, one
tablespoonful soda dissolved in one-half gill hot water, one cup but-
ter and lard mixed, heaping tablespoonful ginger, cinnamon and
spice, enough flour to make a soft dough. Roll out thin as wafers.
Very good. — Miss Helen Boyd, Washington, D. C.
Six eggs, one-half pound powdered sugar, one-quarter pound
flour, one teaspoonful baking powder and vanilla. Beat whites of
eggs to a stiff froth, add sugar, then beat in the well beaten yolks;
add vanilla, flour and baking powder. Sift sugar twice and flour
three times. Can be baked as layer cakes or as a whole cake.
Chocolate icing.— Miss Helen Boyd, Washington, D. C.
THE HOUSEKEEPER'S FRIEND. 119
Spice Cake (Layer).
One-half cup butter, two cups pulverized sugar, six eggs one
cup milk, one teaspoonful vanilla, three cups flour, three teaspoon-
fuls yeast powder. Cream butter and sugar together, beat the
yolks add to butter and sugar, add milk, stir in flour and yeast
powder and vanilla ; beat the whites to a stiff froth and put in last.
Fill three pans with the baiter, then add to the balance two table-
spoonfuls molasses, one-half teaspoonful cinnamon, cloves allspice,
nutmeg and a little mace. Put icing between.— Miss Helen Boyd,
Washington, D. C.
Whites of eight eggs, two cups sugar, one cup butter, three
cups flour one cup milk, three teaspoons baking powder. Beat
butter to a cream, then add the sifted sugar, then the milk, then
flour and last of all the eggs. The baking powder must be put in
with the flour and the eggs must be beaten to a stiff froth. Divide
into two equal parts and into half put one-half teaspoon ground
cloves one-half teaspoon ground cinnamon and one teaspoon all-
spice. ' Bake in layers alternately, or after dividing grate one cake
sweet chocolate and make into layers.
Filling for Cake —To one pint of milk add one tablespoon
butter Heat milk and butter to boiling point, then stir in two
eggs beaten with two cups sugar; add two teaspoons corn starch
dissolved in a little milk and stir until smooth. Put between layers.
— From Sister Augusta.
One cup of butter and two cups of light brown sugar well
creamed, six eggs, one cup of milk and four cups of sifted flour,
two teaspoons baking powder. Flavor.
Icing.— Eight or ten nice large figs chopped fine. Put in a
vessel on the stove one and one-half cups granulated sugar, one-
half cup of milk, piece of butter the size of a walnut and vanilla to
flavor Boil this hard for six or seven minutes, then, while hot,
stir in the figs until smooth. Put between layers. Walnuts can
be used instead of figs. — S. 5. S.
One cup butter, two cups sugar, one cup milk, three and a
half cups pastry flour, one and one-half teaspoons baking powder,
four eggs beaten separately ; bake two parts as plain layers, to the
third add one-half cup raisins, chopped and stoned, one cup cur-
rants one-half pound shredded citron well floured, two teaspoons
molasses, two teaspoons of brandy, one each of cinnamon and
mace ; bake and put the fruit layer in center with jelly or icing be-
tween and ice entire cake. — Mrs, O. M. Peck.
120 THE HOUSEKEEPER'S FRIEND.
Six eggs, half pound butter, one pound sugar, one pound flour*
one teaspoonful yeast powder, half cup sweet milk. Cream the
butter, then sift and add your sugar, then add the yolks of your
eggs (previously beaten), then add the beaten whites and flour
alternately, lastly the yeast powder dissolved in the milk. Lemon
or vanilla flavoring. — Ruth Martin.
Cream Cakes or Moreheads.
Six eggs, two cups sugar, two of flour, one spoonful of baking
powder, and two lablespoonfuls of water, fla\or to taste Bake in
patty pans, when cold cut out the inside of each cake with a very
sharp knife, fill the hollow spaces with whipped cream, sweetened
and flavored. '1 he cream must be whipped until very stiff; then
two cakes are joined together until all are prepared in the same
manner, and the top iced with fondant icing.
Fondant Icing. — One cup of confectioner's sugar, five table-
spoons of hot water, boil till it threads, set aside till cool, then beat
till white and creamy; flavor to taste and it is ready for use.
—Mrs. C. N. Churchill.
Use any good sponge cake recipe for the cream filling, take
nearly a pint of milk, put in double boiler; when at boiling point,
add two well-beaten eggs, one cup sugar, two tablespoons of corn
starch, and two of butter ; stir briskly till very thick, flavor with
vanilla, and spread between the cakes, which should be taken in
jelly tins. — Mrs. Dan Rees.
Old Fashioned Pound Cake.
One pound of flour, one pound of sugar, one pound of butter,
eleven eggs, whites and yellows beaten separately, one gill of
brandy, one teaspoon of mace; beat the sugar and butter to a
cream, then add the beaten yellows and brandy and mace, add
flour and lastly the whites well beaten; beat all together half an
hour to make light. — Mrs. O. T. Jaquess.
Spon j*' e Cake.
Six eggs beaten separately and added together, one cup and a
half of white sugar sifted into the eggs gradually, then beaten to-
gether ten minutes; add the grated half of a lemon or a teaspoon
of essence of lemon, half a teaspoon of cream tartar, also add the
juice of half a lemon, two teacupfuls of sifted flour; bake half an
"White Sponge Cake.
One gobletful and a half of powdered sugar, one goblet of
flour, the whites of six eggs, a gcod tc aspoon of cream tartar ; mix
flour, sugar, cresm tartar and eggs tcgether. — Mrs. L. W. Finlay.
THE HOUSEKEEPER'S FRIEND. 121
Six eggs (beaten separately), one pint butter, one pint sour
cream, one pint blackberry jam, one pint flour, one pint sugar, two
heaping teaspoons soda, one tablespoon each of cloves, cinnamon,
nutmeg and allspice. Bake in layers and let stand one week before
using. Ice all over. Any kind of fruit desired can be added to
above. — Mrs. J. T. Hinton.
The whites of eight eggs, two cups of powdered sugar, two and
one-half cups of flour (both to be measured after sifting), one-half
cup of butter, one-half cup of sweet milk, two teaspoontuls baking
powder (in the flour). Cream the butter, add sugar, cream until
very light, add milk, stir until perfectly smooth, then add flour and
the whites of the eggs, which have been beaten to a stiff froth,
alternately. Beat well. Cake is much better mixed with the hand.
Bake in layers.
For Filling. — One cup of granulated sugar ; place in a stew-
pan with two tablespoonfuls of water, boil until it will drop thick
from the spoon. Have the white of one egg beaten to a stiff froth,
stir in the sugar, remove from the fire and add a cup of chopped
pecans. Put between layers. Ice with boiled icing, decorate with
pecans which have been picked out whole halves. — Mrs. Benton.
Velvet Sponge Cake.
Six eggs (beaten separately), two cups of sugar (beaten with
the yolks), then add beaten whites, pour on this one cup boiling
water (water must be boiling). Stir in this three cups of sifted
flour, one even tablespoon of yeast powder. — F. Ellen Shanks.
Yolks of six eggs, one-half cup of butter, one cup of cream,
two cups of sugar. Flavor to taste. — Mrs. Pillow.
Three eggs (whites and yolks beaten separately), one cup of
sugar, three-fourths cup of butter, two cups of flour, one cup of jam,
three tablespoonfuls of sour cream or buttermilk, one tablespoonful
of soda, one tablespoonful of allspice, one tablespoonful of cinna-
mon, one whole nutmeg. Bake in layers. — Haltie Collins.
One pound of flour, one of sugar, three-fourths of a pound ot
butter, the whites of sixteen eggs, two teaspoons of baking powder,
one teaspoon of any desired flavoring extract. Cream butter and
sugar together until perfectly light, using the hand. Sift flour,
weigh and sift again with baking powder. Gradually mix in the
flour and eggs beaten to a stiff froth. Put in flavoring and beat all
together until smooth and light in the hand. Bake in a slow oven,
covering with paper until done rising. — Mrs. M. S. Durham, Terre
122 THE HOUSEKEEPER'S FRIEND.
FILLING AND ICING.
Beat whites of three eggs to a very stiff froth, gradually add
three cups of powdered sugar, beat very hard ; then add grated
chocolate according to the taste. — Irma Lee Jones.
Pour one-half "cup of boiling water or milk on one cup of
granulated sugar, let boil until it ropes, then pour gradually in a
fine stream over the white of one egg well beaten, with a salt spoon
of cream tartar added ; beat while adding syrup and continue until
it begins to harden, when quickly spread on cake; any flavor de-
sired can be added. — Mrs. O. M. Peck.
One cup of cream, three cups of real dark brown sugar, one-
half cup butter ; cream butter and sugar well, add cream and boil
until it ropes slightly, or just sets in cold water, not too hard ; re-
move from fire, beat for a few minutes, season with vanilla deli-
cately, spread on cake. — Mrs. L. H. Brown.
One scant cup of butter (coffee cup), two heaping cups of
brown sugar, one-half cup of rich sweet milk ; mix well together
and cook very fast until it hardens slightly when dropped in cold
water.— Mrs. R. W. Mitchell.
Two cups of sugar to two egg whites ; dissolve sugar with
water and stir constantly until it commences to boil ; cook until it
forms a soft ball in water, then pour over the egg whites beaten
dry, beat until cool, then add blanched almonds ; flavor with bit-
ter almond. — Mrs. J, M. Bowen.
Two and one-half cups of granulated sugar, one and one-half
cups of fresh milk, one-half cup of butter. Put these on in a sauce
pan, cook until it thickens a little, have an iron skillet hot, melt in
it one cup of granulated sugar, then pour over it the other mixture,
stir until it thickens, and beat until cool. Excellent.
— Mrs. J. A. Taylor.
Three cups granulated sugar, one cup of cream, two table-
spoons butter, one-half cake baker's chocolate, vanilla to taste;
cook ten minutes and stir constantly. — Mrs. L. H. Brown.
THE HOUSEKEEPER'S FRIEND. 123
One-quarter pound of baker's chocolate, four cups of light
brown sugar, one cup of sweet milk, one-half cup of butter, two
tablespoons of corn starch ; mix and boil until the bubbles are
large, dark brown and popping, stirring nearly all the time. Take
off the fire, season highly with vanilla, and beat hard until it is the
consistency of boiled icing. Spread quickly in thick layers be-
tween white cake. Excellent. — Mrs. Henry C. Myers.
Five tablespoonfuls grated chocolate, with enough cream or
milk to wet it; one cup sugar, one egg well beaten; stir the in-
gredients over the fire until thoroughly mixed; flavor with vanilla.
— Nrs. George B. Peters.
Filling: tor Caramel Cake.
Two and one-half cups granulated sugar, one and one-half
cups milk, one-half cup butter; put all in a saucepan to cook; as
soon as it boils stir into it very slowly one cup sugar, which has
been melted in a saucepan, cook until it ropes, remove from fire,
beat hard for five minutes, add one teaspoon vanilla, spread while
warm. — Mrs. R. W. Harris.
DOUGHNUTS, TEA CAKES, ETC.
One cup of sweet milk (half milk and half cream) one cup of
white sugar, two eggs, two teaspoonfuls cream tartar, one (not heap-
ing) of soda; beat eggs and sugar light, add milk, the soda dis-
solved in the least bit of boiling water, add cream tartar with flour,
cinnamon and nutmeg to taste; make dough as soft as can be
handled, roll, cut out, and fry in boiling hot lard.
—Mrs. H. /•'. Dix.
One quart of sifted flour, one teaspoonful of salt, one cup of
powdered sugar, two eggs, one cup of sweet milk, two teaspoon-
fuls of cream tartar, one teaspoonful of soda, flavor with nutmeg ;
take one pint of the flour, add salt, sugar and cream tartar, mix
well, then add eggs, then milk, with soda dissolved in it, and last
the other pint of flour; roll and cut out, fry in hot lard.
— Rev. George Patterson.
One and one-half pounds flour, one quarter pound butter, one-
quarter pint water, one half pound sugar, three eggs, one lable-
poon baking powder; fry in hot lard. — Mrs. J. H. Sullivan.
124 THE HOUSEKEEPER'S FRIEND.
One cup of sugar, one cup of sour milk, one small teaspoon
soda, one egg, one teaspoon melted lard, one pinch of salt, nut-
meg; careful not mix too stiff. — Mrs. L. D. Albee, Detroit.
One cup of brown sugar, two cups molasses, one cup of short-
ening, two teaspoons of soda, two heaping teaspoons of ginger,
three pints of flour; stir the sugar and ginger into the flour, then
rub in the shortening, add the molasses in which the soda has been
dissolved, add more flour to roll out smooth, roll thin, bake
quickly, the stiffer the dough, and the thinner they are rolled the
snappier they will be ; they should not be put away until perfectly
cold. — Mrs. S. C. Emery.
Put half pint of hot water and two-thirds of a cup of butter
over the fire, when boiling stir in one and a half cups of sifted
flour, continue stirring until the mixture is smooth and leaves the
sides of the saucepan, remove from fire to cool, when cool beat
thoroughly into it five well-beaten eggs, drop the mixture with a
tablespoon on well-greased tins (biscuit pans will do), leaving space
between to prevent touching, brush over each drop with the white
of an egg ; bake about fifteen minutes in a quick oven. When the
cakes are done they will be hollow ; when cold make a slit and fill
with the following :
Cream Filling. — Put one-half pint of cream or rich milk in a
double boiler and place over fire, when at boiling point add half
pint of milk and one teacup of flour, stirred to a smooth cream, stir
until very thick ; then beat well two eggs and one cup of sugar, a
level tablespoonful of butter and teaspoonful ot vanilla; add this to
the other mixture and continue stirring until it is so thick that it
will drop, not pour, from the spoon. — K. C. C.
One-half cup of butter melted in one cup of hot water; put in
a small tin pan on the stove to boil. While boiling stir in one cup
of flour; take off and let cool. When cold stir in three eggs, one
after the other, without beating. Drop on buttered tins and bake
in a hot oven twenty to thirty minutes.
Filling. — One cup of milk, one egg, one-half cup of sugar.
Thicken with corn starch and flavor with vanilla. — Mrs. Elizabeth
Two cups of sugar, four cups of flour, one cup of butter, two-
thirds cup of molasses, one cup of raisins, one cup of currants, one-
half cup of citron, one cup of strong coffee, one teaspoon soda,
four eggs, spices to taste. — Mrs. M. S. Durham.
THE HOUSEKEEPER'S FRIEND. 125
One cup of sugar, four tablespoonfuls ol melted butter, three
eggs (beaten separately), four tablespoonfuls of milk, two teaspoon-
fuls of baking powder, flour to roll out. Use essence or nutmeg.
— Mrs. Mary Jordan.
One quart of sifted flour, two teaspoons baking powder, one
egg, one small teacup of white sugar, lard the size of an egg, a
little salt. Mix with milk. D.vide the dough in two equal parts,
roll thin, place one part in the pan, spread lightly with butter,
place the other half on top and bake. When cooked turn out on
a dish, remove one of parts and butter. Have two quarts straw-
berries mashed in an earthen vessel and well sweetened, pour on
and cover with the crust removed. Sprinkle white sugar on top.
— A. E. McGrath.
Six eggs, twelve tablespoons sweet milt, six tablespoons butter,
one-half teaspoon soda. Mold with flour half an hour and roll thin.
— Mrs. Luke IV. Finlay.
Soft Ginger Bread.
Two cups of molasses, one of softened butter, two tablespoons
of ginger ; heat one cup of sweet milk and stir into it two heaping
teaspoonfuls of soda, add a handful of flour to the molasses and
butter, and as soon as the milk and soda boil pour them in, add
flour until the mixture is as stiff as any cake batter; bake in a slow
By adding flour to this recipe until as soft as can be handled,
rolled out and cut out with cake cutter, makes excellent small gin-
ger cookies for children. — Mrs. H. F. Dix.
One cup butter, one cup sour cream as thick as can be taken
from the top of a cream jar, two cups sugar, two eggs, one teaspoon
soda, flour to roll soft and thin, sprinkle thickly with sugar and
roll the rolling-pin over once lightly ; cut and bake in a moderate
oven. — Mrs. IV. A. Robinson.
Soft Ginger Bread.
One cup of sugar, one cup of molasses, one cup of butter, one
cup of sweet milk, four cups sifted flour, four eggs, one tablespoon-
ful ginger, one small teaspoonful soda dissolved in the sweet milk ;
heat molasses, butter, sugar and ginger to a cream, beat the yolks
light and pour into the cream mixture, then add the milk and soda
and lastly the whites of eggs and flour alternately; bake in loaves
or gems. — Mrs. George B. Peters.
126 THE HOUSEKEEPER'S FRIEND.
Soft Cream Cookies.
Three-quarters cup sour cream, one cup granulated sugar, one
egg, one-quarter teaspoon soda, pinch of salt; mix very stiff with
flour. — Mrs. J J'. A. Robinson.
Six eggs, three cups sugar, one pound of butter, three quarts
of flour, in which sift two teaspoons of soda and four of cream tar-
tar, one cup sweet milk, spice to taste. Beat eggs and sugar to-
gether, rub butter and flour together until thoroughly mixed.
—Mrs. M. L. Hull.
Six eggs, three quarts of fl )ur, one light pound of butter, one
teacup of sweet milk, two teaspoons of soda and four of cream tar-
ter; rub butter and flour together, beat eggs and sugar together,
add a grated cake of chocolate, taking out nearly a cup to mix
with sugar for sprinkling over the top, sprinkle before cooking.
Mrs. E. H. Fin ley.
Two or three eggs (beaten separately), two cups of white
sugar, one cup of butter or lard, one-half cup of sour milk, one
teaspoon soda, a pinch of salt, flour enough to make a soft dough ;
flavor* with lemon. Very nice. — Mrs. Hamcl.
One cup sugar (dark is best), one-half cup of molasses, one
egg, one-half cup of shortening, one-half cup of sour milk, two
teaspoonfuls soda, ginger or cinnamon and two and one-half cups
of flour. Make rather stiff and drop from the spoon in a large
One cup of butter or lard, two cups of molasses ; boil together
(let it just come to a boil). When cool add one tablespoonful each
of soda and ginger, a pinch of salt, flour enough to roll. Knead
well and roll very thin. Cut with ginger snap cutter.
—Mrs. H. F. Dix.
Four eggs beaten together, two cups brown sugar, one tumbler
of citron, one tumbler of nuts (any kind, chopped fine), one table-
spoonful each of cinnamon, cloves and allspice, one nutmeg, one
teaspoon of soda, two of cream tartar stirred in the batter before
putting in the flour, flour enough to roll out and cut like tea cakes.
Two cups of sugar and whites of two eggs for icing. Conk as for
ordinary icing, but not quite as much. — Through Mrs. E. H. Finley.
THE HOUSEKEEPER'S FRIEND. 127
Three-fourths of a pound of butter, one pound of sugar, one
teaspoonful yeast powder, five eggs, enough flour to make a soft
dough. Season to taste. — Mary Gibson.
Two and one-half cups of sugar, four eggs (whites and yolks),
then beat one cup of butter (cream it), one-half cup of milk and tea-
spoonful of yeast powder. Flavor with vanilla or lemon. Flour
for soft dough. Cut cakes very thin. Don't grease the pan. Bake
quickly. — Mrs. Annie Simmons.
Ginger Bread "Without Egfgs.
Three cups molasses, one cup butter, one cup sour milk, three
teaspoons soda, three pints flour, spice to taste. — Mrs. E. H. Finley.
One pint of flour, one teacup of sugar, three eggs, one table-
spoonful of butter. Flavor with lemon. Mix as for cake and bake
in wafer irons.
One and one-half pounds each of flour and sugar, three-fourths
of a pound of butter, whites of five eggs. Before cooking wash
over with egg and dip in sugar. — Mrs. Luke W. Finlay.
128 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 129
130 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 131
Aside from having fresh coffee and being ground at the time
of each making the requisites are boiling water and a sweet clean
coffee pot. Never let grounds stand in the pot, or boil grounds
over. If any cold coffee is left over, strain, set aside, and if used
again heat hot, make a little fresh coffee, and add to the heated
Two tablespoonfuls of ground coffee allowed for each person.
For six tablespoonfuls (or for three persons), place the coffee in a
quart cup, add the half of a white of an egg, half a teacup of cold
water, stir well, fill cup with boiling water, scald pot, and pour
mixture in the pot, rinsing cup with a very little more boiling
water, place a clean cloth over spout of pot, and boil ten minutes,
set back on range, steep five minutes, strain in urn or coffee pot
and serve with cream ; whipped cream is an addition and very like
Vienna coffee. — Mrs. O. H. Benton.
For one quart of milk use one ounce or square of baker's
chocolate, sugar to taste ; place chocolate in a pan, set on back of
range, and let it melt slowly ; when milk is boiling add the melted
chocolate, stir until thoroughly mixed ; then take a Dover beater
and beat on range until it foams, serve ; if liked vanilla or spices
to taste. — Mis. 0. H. Benton.
Always put water on to boil just before needed, and be sure
it is boiling. Scald teapot, allow teaspoonful of tea to a cup, pour
enough water on tea to cover, let steep a few minutes, strain in tea-
pot and serve. A teapot for making the tea with strainer inside I
prefer, and while it is with housekeepers as to the tea preferred I
recommend Lipton's Ceylon tea. — Mrs. O. H. Benton.
One quart milk, two squares chocolate, one stick cinnamon, a
pinch of grated nutmeg; grate chocolate, boil the milk, reserving
a little cold to moisten chocolate, which must be mixed to a smooth
paste ; put the cinnamon in the milk, when it boils stir in the
chocolate with four tablespoons of sugar, pour in the chocolate pot,
then put in the nutmeg ; serve with whipped cream on each cup.
132 THE HOUSEKEEPER'S FRIEND.
Put ripe, fresh berries in a bowl and cover with good apple
vinegar. Let stand twenty-four hours, then pour in a flannel bag
and suspend to drain. Allow one pound loaf sugar for each pound
of liquid (less sugar may be used if this quantity is thought to be
too much), pour into a granite saucepan and let it just come to a
boil and bottle. The bottles need not be sealed. One or more
tablespoonfuls over crushed ice makes a delightful beverage.
— Mrs. J. H. Allen.
Carefully wash and pick the mint leaves, cover them with the
best old whisky. Let this stand for twenty-four hours in a closely
covered dish. Pour off the whisky, and to each pint add one-
fourth of a pound of crushed sugar. Cork tightly and it can be
used in one week. Refreshing to the sick served with crushed ice.
— Mrs. Wormeley.
Peel three oranges thinly, boil the peel with three-fourths of a
pound of cut sugar in a pint of water ; add to this the juice of
fifteen oranges and three pints of cold water ; strain all and set on
ice for an hour. Serve as lemonade. — English.
One pound of ripe strawberries ; sprinkle over them one-half
pound of sugar ; let stand fifteen minutes ; add one quart of cold
water and the juice of one lemon. Let all stand fifteen minutes;
strain and cool. — London.
Twelve eggs, twelve heaping tablespoonfuls white sugar, one
pint cream ; beat yellow very light, add sugar and beat together ;
then add the well-beaten whites, stir in whisky (to taste) very
slowly ; put slice of lemon in each glass, eggnog on top of it, then
the whipped cream, and lastly a little grated nutmeg.
— Mrs. George B. Peters.
THE HOUSEKEEPER'S FRIEND. 133
134 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 1*5
Some gloomy day when young folks yawn,
And wish the weary hours were gone,
Go to your store-room and there get
Brown sugar, heavy, almost wet.
Send some one to a peanut stand,
A quart, fresh roasted, you'll demand;
Set all the children shelling these,
And make them whistle, if you please.
When these are shelled, chop, not too fine,
Butter some piepans, set in line,
Then take a pound of sugar, turn
Into a pan and melt, not burn,
But add no water. When 'tis done,
And like thick syrup, quickly run
Your chopped up peanuts, lightly salt,
And turn them in. If there's no fault,
Stir just a minute, pour in tins,
Cool, and then the fun begins.
— Florence E. Pratt.
Pick out one cup of pecans or English walnuts, cut in small
pieces, two cups of granulated sugar, two heaping teaspoons of butter,
two-thirds of a cup of fresh sweet milk, and one and one-half
ounces of baker's chocolate grated ; put all the ingredients (except
the chocohte and nuts) in a granite saucepan, and cook over a
moderate fire until thick, probably twenty minutes, stirring often ;
then add chocolate and a teaspoonful of vanilla ; after mixing well
stir in nuts and pour in a greased dish ; when nearly cold cut in
small pieces. — Irma Lee Jones.
Three cups of sugar, water and vinegar mixed to equal one
cup, butter size of a hickory nut; flavor to taste. — Irma Lee Jones.
One-half cup chocolate, two cups milk, four cups sugar, butter
size of an egg. Stir as little as possible during boiling. When
candy does not discolor water when dropped into it it is done.
Then take off stove and stir until nearly hard. Pour on buttered
plate. If continued stirring will not harden it add a little more
milk and boil again slowly. — W. M. E.
136 THE HOUSEKEEPER'S FRIEND.
To one cup of almonds, blanched and chopped fine, take two
cups of granulated sugar, put sugar in a granite saucepan, place
over quite a hot fire, begin to stir at once and stir until entirely
dissolved, being very careful not to burn, when dissolved stir in
the nuts and pour immediately on a marble slab, which has been
well greased ; after standing about half a minute roll with rolling-
pin, which also has been greased, then slip a knife under the edge
and turn over quickly, roll again until thin. While warm mark
with a knife as deeply as possible in the size pieces you wish, and
when cold will easily break where the mark is. — Irma Lee Jones.
Three cups XXX sugar, dampen thoroughly with water, let
boil until hairs from fork, take off, put kettle in cold water until
candy is cool enough to put fingers in, then pour in dish and beat
with wooden spoon until thick enough to knead with hand. After
well creamed flavor with essence of peppermint and work well in.
Put this in cups and set in hot water to melt until the consistency
of cream. Drop from teaspoon on wax paper. When cold drop
into melted sweet chocolate and drop back on wax paper.
— Rosa B. Taylor.
One cup grated chocolate, two and one-half cups brown sugar,
one-half cup West Ind. molasses, two-thirds cup milk or cream,
butter the size of an egg. Let boil until quite thick, stirring con-
stantly. Just as you remove from the fire stir in one tablespoon of
vanilla and beat very hard for a few minutes, then pour out on
buttered plates and before it is thoroughly cold cut in squares.
— Miss Annie Mc Clung.
Take one jelly glass of pecan kernals, having the nuts as nearly
in halves as possible. Into the whites of six eggs put fourteen
tablespoons of granulated sugar — have the spoons a little more than
level full. Mix the eggs and sugar and heat thoroughly long and
well, until they are stiff and will stand on paper without running.
Beat in lightly the pecans and drop on smooth brown paper and
bake in a moderate oven. — Mrs. R. B. Maury.
Pecan Egg Kisses.
Whites of six eggs, fourteen rounded tablespoons sugar, one
cup pecans chopped. Put eggs and sugar together and beat for
one hour, then stir in pecans. Have pans with brown paper in
them ready. Drop from teaspoon on paper and cook in slow oven
for an hour.— Z. C. T.
THE HOUSEKEEPER'S FRIEND. 137
Three pounds of sugar, one-half pound of butter, one cup sweet
milk, one cake of baker's chocolate. Cook until a little stirred
rapidly with a spoon in a saucer will turn to sugar. Flavor with
vanilla, pour on a buttered dish and cut in squares.
Three cups light brown sugar, one and one-half cups sweet
milk, boil until it will thread, and beat until cool enough and make
in balls ; while heating sprinkle in chopped hickory nuts. Roll
balls in cinnamon and stick a clove in each.— Miss Lydia Lewis.
Two cups sugar, one-half cup water, pinch of cream tartar ;
boil until it will harden in cold water, pour in a buttered pan to
cool. Meanwhile prepare some thin rolls of fondant. As soon as
the candy is cool enough to handle, pull it until it is white, keep
near the fire to keep it pliable ; form flat strips broad enough to en-
close the rolls of fondant. Encase the rolls in these strips and cut
into half inch lengths with scissors. — Mrs. L. Bossoms.
Take two cups of sugar, one cup of boiling water and two tea-
spoons of butter, flavor to taste, do not stir, boil until it threads,
pull white. — Miss M. Mitchell.
Remove the seeds from dates and replace with blanched al-
monds, enclosed in fondant. — Mrs. F. C. Huse.
Put one pound of sugar, a gill of water and a teaspoonful of
cream tartar in a saucepan, stir until the sugar is dissolved, boil
until it is soft and sticky when dropped in water, pour the mixture
upon a large dish ; when cool beat until soft and creamy, put it
again into a clean saucepan, put this in a larger one of boiling
water, add three drops of oil of peppermint, drop a half teaspoon-
ful on greased paper.
Use equal quantities of loaf sugar and grated cocoanut, add
enough cocoanut milk to moisten the sugar, boil very fast and stir
often ; when it begins to sugar, stir in the cocoanut as quickly as
possible, pour in a buttered dish and cut with a warm knife.
— Mrs. Mary Jordan.
138 THE HOUSEKEEPER'S FRIEND.
THE HOUSEKEEPER'S FRIEND. 139
Miscellaneous Recipes and Suggestions.
A Recipe for a Day.
Take a little dash of water cold
And a little leaven of prayer,
And a little bit of morning gold
Dissolved in the morning air.
Add to your meal some merriment
And a thought for kith and kin,
And then as your prime ingredient
A plenty of work thrown in.
But spice it all with the essence of love
And a little whiff of play;
Let a wise old book and a glance above
Complete the well-made day.
— Housekeeper 's Weekly.
For the Little Folks.
"In silence I must take my seat
And give God thanks before I eat;
Must for my food in patience wait
Till I am asked to hand my plate.
I must not scold, nor whine, nor pout,
Nor move my chair or plate about ;
With knife, or fork, or napkin ring,
I must not p'ay — nor must I sing.
I must not speak a useless word,
For children must be seen — not heard.
I must not talk about my food,
Nor fret if I don't think it good.
My mouth with food I must not crowd,
Nor while I'm eating speak aloud.
Must turn my head to cough or sneeze,
And when I ask, say ' If you please.'
The table-cloth I must not soil;
Must keep my seat when I have done,
Nor round the table sport or run.
When told to rise, then I must put
My chair away, with noiseless foot,
And lift my heart to God above
In praise for all his wondrous love."
To banish red ants from the pantry strew whole cloves about
upon the shelves. This is said to exterminate moths also.
140 THE HOUSEKEEPER'S FRIEND.
In preparing the ravioli make the gravy first, the dressing next
and the pastry last. The following will make enough for twelve
Gravy. — Have ready two pounds of lean beef, one onion, one
pod of garlic, one tablespoon each of parsley and thyme chopped
fine, half can of tomatoes chopped in their liquor, one teacup of dry
mushrooms washed and put in enough warm water to cover them, set
on back of stove to soak ; put two tablespoons of butter and two of
olive oil in a stewpan, and when very hot put in the beef and let
brown, then add the onions, garlic, parsley and thyme chopped
fine ; when this is brown add the tomatoes and let cook about ten
minutes, then add the mushrooms, with liquor in which they were
soaked. When the mushrooms are put in add three teacups of
water, pepper and salt to taste, and cook two and a half hours.
Dressing. -One dozen eggs, 10 cents worth of spinach, one
set of brains, half pound of pork sausage, one teacup of grated
Edam cheese, three tablespoons olive oil, three crackers rolled fine,
one tablespoon each of parsley and thyme chopped fine, pepper and
salt to taste. Boil the spinach and brains (in separate vessels)
until tender and chop fine ; break the eggs into a large bowl and
stir in the spinach and brains, then add the sausage, grated cheese,
olive oil, crackers, parsley, thyme, pepper and salt and stir until
Pastry. — One quart of flour, whites off three eggs, teaspoon-
ful salt, three tablespoons olive oil, add water to make stiff; knead
for ten minutes, divide into three or four equal parts, then roll each
very thin. Put about one teaspoon of dressing in rows one inch
apart (to form squares) until half of the dough is covered, then fold
the other half over the dressing and press the dough tightly be-
tween each square with your fingers or the edge of hand, then cut
apart and lay on board to dry; repeat this until all the dressing is
used. (It requires about thirty minutes for them to dry.) Have a
large pot (about a gallon and a half or two gallons) of boiling water
ready, put in about one-third of the ravioli at a time and boil five
minutes (too long will cook them to pieces), take out with ladle,
pour them into colander and drain thoroughly of water, put a layer
on a large dish and cover with a layer of grated cheese and gravy,
then another layer of ravioli, and another of the cheese and gravy
until you have three layers of each on a dish. Serve hot with good
claret.— Mrs. IV. N. Page.
Garnish means to add to meat, poultry or salads a trimming.
In dishing up roast meat lay a spoonful of jelly just on the slice to
be served to one person. Celery and parsley leaves, hard boiled
eggs, water cresses, lettuce and jellies are the principal articles
THE HOUSEKEEPER'S FRIEND. 141
Five pounds of brown sugar, three and one-fourth pints of
cold water, one tablespoonful of salt. Boil hard fifteen minutes.
— F. Ellen Shanks.
Chop sardines, ham and pickles quite fine. Mix pepper, salt,
catsup and vinegar. Spread between thin bread and butter.
Take some boiled ham, chop very fine, mix with a dressing
composed of one dessertspoon of mustard, two of oil, one raw egg
(beaten light) and a little salt and pepper. Cut bread very thin.
Take three or four fresh pork hocks, put in a pot, cover well
with cold water and boil slowly until the meat falls from the bones,
then remove from the fire and chop the meat very fine. Strain the
water, put back in the pot, add the chopped meat, teaspoonful of
sage (rubbed as fine as possible), salt, black and red pepper. There
should be water enough to cover the meat well. When the mixture
begins to boil stir in a quart of cornmeal and cook about half an
hour. Pour into a large pan or bowl to cool. Slice and fry. In
cold weather it will keep for a week or two. — N. V. Duval
One-half pound of dried flour, one-fourth pound of butter,
some of grated cheese, saltspoon of salt, the same of dry mustard,
a tiny bit of cayenne pepper. Rub butter in flour and mix with an
egg (well beaten), roll thin and cut in strips about six inches long.
Bake in a quick oven until a light brown.
— Mrs. V. C. McGaramy, Kentucky.
Cream Cheese Pie.
One pint of cream cheese rubbed smooth with a spoon, one
cup of sugar and the yolks of four eggs (well beaten), a piece of
butter the size of a large egg, pinch of salt, the grated peel of one
lemon ; add last the whites of the eggs beaten very light. Bake in
a rich crust. — JV. V. D.
If a small tablespoonful of molases, with a fourth of a tea-
spoonful (very scant measure) soda put in the molasses and boiling
water poured over (just enough to dissolve soda) and added to your
cakes just before baking, it will make cakes brown and sweet.
— Mrs. O. H. Benton.
One-half teaspoon of dry mustard sprinkled over "navy beans"
before baking is a great improvement. — L. D. E.
142 THE HOUSEKEEPER'S FRIEND.
Take the yolks of four eggs to one medium size head of cab-
bage. Cut up fine and mix with chopped celery or celery seed.
Add to the beaten yolks one pint of new milk, one pint of vinegar,
salt, pepper and sugar to taste and a little mustard. When it comes
to a boil (stir all the time) throw in the cabbage and let it scald.
Set aside to cool for dinner. It should be made early in the morn-
ing.— N. V. D.
Apple and Celery Salad.
Peel and cut crisp apples into cubes and have as much crisp
celery cut fine as you have of the fruit. Sprinkle them with salt
and mix with a little mayonaise dressing. Place in a dish and
cover with thick mayonaise dressing. Garnish around the edge
with white leaves of celery and scatter a few pecan nut malts over
the dressing. Have the apples and celery very cold before cutting
them. Nice to serve with game. — N. V. D.
Invalid's and Infant's Food.
Six tablespoons of barley boiled two hours in a double boiler
in one quart of cistern water, strain while hot, add a pinch of salt,
and a little sugar and nutmeg, half the quantity of rich milk or
cream, and the whites of two eggs well beaten, flavor with whisky
or brandy to taste; this well stirred together and placed in a cool
place, in a close jar, will keep for two or three days. Dose for in-
valid two tablespoons every two hours. — Mrs. O. M. Peck.
For Turkey — Cranberry jelly.
For Roast Duck — Apple sauce or orange jelly.
For Roast Goose — Apple sauce.
For Chicken — Cranberry jelly.
For Quail or Small Birds — Currant or plum jelly.
For Venison — Currant or plum jelly.
If you are to have a friend or two to dinner indulge in a roast.
Cold beef, mutton, lamb and veal are nice if sliced thin and served
with vegetables. The cold meat can be made into timbals, cro-
quettes, escalloped dishes, hashed on toast, or to be warmed in a
brown or white sauce. — Ladies' Home Journal.
For creams and custards eggs should never be beaten in tin,
but always in stone or earthenware, as there is some chemical in-
fluence about tin which prevents their attaining that creamy light-
ness so desirable.
THE HOUSEKEEPER'S FRIEND. 143
Five cents worth of saltpetre, ammonia and shaving soap dis-
solved in one quart of rain-water. Good for a thousand things.
Takes grease out of carpets beautifully.
How to Clean Water Bottles.
Chop raw potato fine, with a tablespoonful of salt, let stand in
bottle a couple of hours, shake well, then rinse. — Mrs. S. C. E.
For Cleaning Silver.
One ounce of chalk, cover this good with alcohol, three table-
spoonfuls hartshorn, one teaspoonful of liquid camphor, and ten
drops of turpentine. Make consistency of cream, if needed add
more alcohol. Keep corked in bottle. — Mrs. Hadden.
One cake Ivory, cut in fine shavings, boil in one gallon of
water until dissolved ; add four ounces borax, four ounces salsoda,
stir five minutes, add four gallons of cold soft water and one-half
pint of alcohol. Use with a stiff brush, rub with clean cloth and
soft water, rub again with dry cloth.
For Cleaning Clothes.
Two and a half ounces of ammonia, two ounces white castile
soap, three-fourths of an ounce of spirits of lime, one-fourth of an
ounce of glycerine, one-half of an ounce of ether. Dissolve the
soap in two quatts of hot water, add all together, boil and then
bottle for use.
Care of Oilcloth.
All housekeepers do not realize that it is want of economy to
neglect the constant care of oilcloth. The secret of its getting out
of order and rotting so soon, says a writer in Ohio Farmer, is gen-
erally because it was not carefully treated from the first. A piece
of oilcloth is put down new and left some length of time without
more attention than ordinary sweeping. Its owner thinks that it
still looks well and fresh (and it does), and she does not care to
waste her time and strength on it till it really needs it. But all
this time small particles of dust and dirt have been collecting in
the little crevices and small cell-like holes found in all oilcloth, and
before she realizes that the piece she just tacked down is anything but
new, dampness has gathered in the little dirt spots and the goods
are beginning to rot, or at least to become dull and dingy, ana the
little holes filled up with dirt.
There is a great deal of course in selecting a good piece of oil-
cloth. Cheap goods are not worth buying. It depends for durable
144 THE HOUSEKEEPER'S FRIEND
qualities on the paint and varnish used. If these are poor the
cloth will not last long, though it may look as well as a better piece
at first. Cheap goods have a filling of fish oil, which never hardens,
or is finished with rosin varnish that becomes brittle and soon cracks
and wears off.
Never scrub or rub oilcloth hard. Don't wait for it to show
signs of wear, dirt or defacement, but once a week wipe it thor-
oughly with warm skim milk, using a soft flannel cloth, and be
careful to wipe it dry. If milk is not at hand use lukewarm water
or cold tea. But the warm, skimmed milk both cleanses and
brightens, and also helps to preserve the cloth. About twice a
year oilcloth may be washed with hot soapsuds, but it must be
done very briskly and dried thoroughly, and then either varnished
or wiped off with warm skimmed milk, as above. Any of the
products of petroleum or kerosene are good, but they do not impart
any varnish. They simply clean it. It must be wiped off quickly,
and very little used. Two tablespoonfuls of kerosene in a gallon
of soft water is about the right proportion. If your cloth is old and
defaced and not capable of being brightened up, wash it with warm
water and sapolio or sand soap. Dry well. It may be wiped off
afterward with a very little ammonia. But do not use ammonia
on good oilcloth, as it is injurious, both to paint and varnish. Wash
off with clear, soft water after having used ammonia. The same
writer says :
To clean linoleum, first wash with soap and water or kerosene,
wiping it dry. Then go over it with a flannel cloth dipped in a
solution of equal parts of olive oil (that made from cotton seed or
peanuts will answer here) and sharp vinegar. Use flannel and rub
dry. Soda is used by some housekeepers, but it is a mistake, as it
injures paint and oil, Loth of which enter into the make-up of
A dash of black pepper generally improves vanilla ice cream.
When using vanilla for flavoring add half teaspoonful of peach
Make snow cake with arrow root flour, and you will be sur-
prised at the difference.
Put sugar in water for basting meats of all kinds. It adds a
flavor, especially to veal.
Add a cup of good cider vinegar to the water in which you
boil fish, especially if it is salt fish.
Boston baked beans can be greatly improved by adding a cup
of sweet cream the last hour of baking.
When baking fish place on top thin slices of salt pork ; it
bastes the fish and improves the flavor.
THE HOUSEKEEPER'S FRIEND. 145
Clear boiling water will remove tea stains. Pour the water
through the stain and then prevent the spreading.
Three tablespoonfuls of freshly-made Japan tea with a pinch
of nutmeg imparts an indescribable flavor to an apple pie.
No cooking vessels are really fit to be used for boiling or stew-
ing vegetables, stewing fruit, etc., except those which are of granite-
ware or porcelain-lined.
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290 Main Street.
Electric Supply Co.
Gas and Electric Fixtures,
Electrical Supplies and
298 SECOND ST.
100 New Upright Pianos
WITH OPTION OF PURCHASE,
ONE YEAR'S RENT TO APPLY
O. K. HOUCK & CO.,
359 Main Street. Telephone 388.
Edward Hunter & Co.
DRY GOODS AND MILLINERY HOUSE
THE URGKST STOCK OF THE KIKD IN THE SOUTH.
H. A. CARROLL & CO.,
Paints, Windouu Glass,
Wall Paper, Etc.
Memphis Paint Factory,
204 and 206 Gayoso Street.
Store and Office.
332 Main Street.
HUNT &. BRO.
COAL AND COKE
Continental Building, MEMPHIS, TENN.
A. R. TAYLOR & CO.
318 MAIN STREET, MEMPHIS. TENN.
Agents for the Smith-Premier Typewriter.
the peoples popular
Presenting Only First-Class Attractions.
Prices: 10 to 50 Cents.
Wholesale Wines and Liquors,
213 Main St., Memphis, Tenn.
Gieselmann & Sommer,
^ptUmxiffl and <Sft*mtot&
Sole Importers . K . . , ,-, ■ ,
,.-,, rp ^ T tD , ,, Main and oea e otreets.
"The True Persian Insect Powder." mB1 " u***«*i»# v.. ^^i.»».
Edward Moon. Howell Turner.
Edward Moon & Co.,
Grain, Feed Stuff and Mill Products,
HAY, CHOPS, OATS, BRAN, CORN,
OIL MEAL, HULLS, GRAIN SACKS,
Lime, Cement and Rock Sa/t ;
349 Front St., Memphis, Tenn.
FRANK SCHUMANN, TE LEPH ^ NE -i 2 2 J^
GUNS, PISTOLS, BICYCLES, FISHING TACKLE,
Athletic and A^^TT^X^^ Ammunition,
Sporting Goods. ^|j|P^ ^ Fine pocket ^
Repairing Done |^ /p^^N^4J7^,,A^i^| Cutlery, Etc.
in First-Class Manner. V *& "^■i^ VW ^«s
Agency for Victor Bicycles.
414 Main Street, JwlEMFHIS, TENN.
H. J. Reiner,
Oysters, Poultry, Fruits and Vegetables,
Staple and Fancy Groceries.
101 Charleston Avenue, MEMPHIS, TENN,
All the Latest and Correct
DRY GOODS, MILLINERY,
BOOTS AND SHOES,
404 MAIN STREET, MEMPHIS, TENN.
-"-^-WHOLESALE AND RETA!L-4-°-
Baker and Confectioner,
"Wedding Cakes, Pyramids and Cakes for Balls and Parties,
Ice Cream and Candies.
94 and 96 Beale St., MEMPHIS, TENN.
MY LABEL IS A GUARANTY OF PURITY.
TELEPHONE ~r^}0?tf/^frales/??-z^ NEAR
450. /' ^Apothecary, '. WELLINGTON.
K-^r. 214 Beale St., Memphis. Tenn,
PRESCRIPTIONS MY SPECIALTY.
Only Registered Pharmacist Employed.
Every Article Fresh and Pure. Night Bell Promptly Answered.
My Prices are the Lowest. Bicycle for Quick Delivery.
B. J. SEMMES& CO.,
REGISTERED. ~ _'
T. B. JONES & CO.,
No. 9 UNION STREET, MEMPHIS, TENN.
The KREMER CO.
Millinery, Dress Goods and Wraps.
LEADING HOUSE FOR
W. C. STIE^bE,
Staple and Fancy Groceries
HAY, CORN, OATS, BRAN, ETC.
Telephone 916. c< T* r H ! Ml " ipp ! ' Aveuue
r and Provine street.
W. A. GAGE & CO.,
300 Front St., Memphis, Tenn.
We Have a Large Assortment of
CUT GLASS, FINE CHINA, ETC.
Wedding Presents of Every Description.
The Memphis Queensware Co., 330 Main St.
J— MM— ■^mMIMMTT ■MBIIB1I M ■ ■■■■■II llll»MI» — I !!■ — HWMWWII —M 1^^^
VICTOR D. FUCHS, Tele phone 93 '
MEATS, OYSTERS, FISH, GAME, CELERY, POULTRY
Vegetables and Fruit in Season.
39 & 41 Jefferson St., MEMPHIS, TENN.
Fresh Meats and Vegetables,
TELEPHONE 913. 350 VANCE STREET.
JOHN HILLSTROM & CO.
Memphis Steam Carpet
Cleaning and Renovating: Works,
Telephone 636. 220 BEALE STREET, Near Wellington.
HARRY L. SAWYER,
308 Second St., MEMPHIS.
The John Gerber Company
FINE DRY GOODS,
NOTIONS AND GENTS' FURNISHING GOODS,
267 MAIN STREET, Opposite Court Square, IM IT IV/I DU IO TTMM
AND 19 COURT STREET. M t M TH lO, I LINN.
BENJAMIN GLASER,_j^^l— -Austrja,
318 Main Street, 'PHONE 56. MEMPHIS, TENN.
SOUTHWESTERN PHOTO FINISHING GO,,
H. L. COOK.
T. A. FOSBY.
No. 7 Madison Street,
We Don't Push tie Button, tot flo lie Rest,
Kodak Pictures Finished. Transparencies, Lantern Slides, etc.
Bromide Enlargements, Film and Plate Developing.
402 LINDEN STREET, Cor. Orleans.
Chase & Sanborn Coffee, Imported Teas, all kinds of Imported
Macaroni, Olive Oil, French Peas, Mushrooms,
and all other Fine Goods a Specialty.
Best Creamery Butter and Granulated Sugar.
Staple and Fancy Groceries,
LIQUORS AND CIGARS,
No. 113 Beale Street, MEMPHIS TF\N
NEAR HERNANDO. WI Ui¥l I A 1 lUj 1I><>1\|
A. Renkert & Co.,
215 Main Street, Cor. Adams, MEMPHIS, TENN.
MRS. E. WILLINGHAM,
Groceries and Pure Jersey Cream ....
437 ORLEANS STREET,
Telephone 1411. MEMPHIS, TENN.
WHOLESALE AND RETAIL
The Best Only. Jtfemghi$, ^enn.
C. F. DeGARIS, Pres't.
J. A. STRONG, Sec'y & Treas.
A. L. DUVAL, Gen'IMgr.
DeGaris Printing Co.,
Printer Hi Binde^,
Telephone 405. 341 Second Street.
A. if. WOETHAM & CO.,
»Or*- DEALERS IN -J-*-'®
...Staple and Fancy Groceries...
FRUIT AND VEGETABLES,
175 Main Street, MEMPHIS, TENN.
Johnston & Vance Co.
303 MA.N STREET, MEMPHIS, TENN.
UNDER PEARODY HOTEL. , " 1 """ ■■■V| ■ ■a.III'.l
Suits and Shirts Made to Order.
GEO. T. BRODNAX,
^#Diamonds, Watches, Silverwares^
ARTISTIC JEWELBY, CUT GLASS,
SPECIAL ATTENTION GIVEN TO 34 1 MAIN STREET,
WATCH REPAIRING. Memphis, Tenn.
Doors and Blinds,
Any Bank or Merchant in the City. Jjl6IHplll§, J^GHH.
MANUFACTURERS AND IMPORTERS OF
MARBLE AND GRANITE _«,
TOMBSTONES, STATUARY, ETC.
DUNLAP AVENUE, CORNER BROADWAY, MPTnTlhl\ TpTITI
NORTH ENTRANCNE ELMWOOD CEMETERY. 1VI tJllL|JlHo, IVslLU*
TERMINOU3 BEALE AND LANE AVE. CARS, SOUTH.
Eagle Mill Company,
JOHN K. SPEED, President.
S. II. BROOKS, Vice-President.
T. B. ANDREWS, Secretary 4 Treai.
FOOT OF WASHINGTON STREET, MEMPHIS, TENN.
"*""'"'"•" of HIGHEST GRADE WINTER WHEAT FLOUR.
Ask your Grocery for "Dixie" and "Cavalier"
Flour, also "Eagle" Corn Meal.
Gayoso Book Store,
~§tationery, School and lo)lank 13>ooRs,^
OFFICE SUPPLIES, NEWSPAPERS AND PERIODICALS,
TELEPHONE 1117. 331 MAIN STREET.
J. C. TREHERNE, Apothecary,
CORNER HERNANDO AND VANCE ST6.
SHobi-cinea anb SicfV cftoom cHccm-iditca.
Fine Perfumery and Toilet Articles of every description. Our Ex-
tracts of Vanilla and Lemon are unexcelled for
richness and delicacy of flavor.
Lemmon & Gale Company,
ZDlR^r GrOOIDS, ILTOTIOlsIS,
AND GENTS FURNISHING GOODS,
326 & 328 Main Street, MEMPHIS, TENN.
TRAUBE & HAMMER,
AND GENTS FURNISHING GOODS,
235 Main Street, MEMPHIS, TENN.
GEO. H. BATTIER,
Telephone 450. DrUggtStj
Cut Prices on Everything.
Open All Night. Corner Beale and Hernando.
FRESH MEATS, OYSTERS, FISH, GAME,
POULTRY AND VEGETABLES IN SEASON,
STAPLE AND FANCY GROCERIES.
Telephone 994. free delivery. Gor. VANCE AND DeSOTO STREETS.
WILLIAMS & CO.
Office, Gayoso and Second Sts., MEMPHIS, TENN.
G. E. WITT. I. A. BAILEY.
J. A. BAILEY & CO.
Plumbing and Electric Supplies,
GAS AND ELECTRIC- CHANDELIERS,
Cor. Union and Second Sts., MEMPHIS, TENN.
D. O'DONNELL <5c CO.
-GENERAL AGENTS FOR THE-
SILURIAN MINERAL SPRING CO,, OF WAUKESHA, WIS.
Also Agents for Apollinaris "Water
AND DEALERS IN
BAR SUPPLIES AND GLASSWARE.
TELEPHONE 977. 44 MONROE STREET.
MATT. STEWART & CO.
General Jj Builders' Hardware,
Farming Implements, Cutlery and Mechanics' Fine Tools,
30 Second Street, Near Union, MEMPHIS, TENN.
R. G. Craig's Book Store,
RELIGIOUS, SCHOOL ADD BLANK BOORS,
SUNDAY-SCHOOL SUPPLIES, ETC.. ETC
392 ZMZ^insr Steeet.
A. B. TREADWELL & CO.
Wholesale Fancy Grocers,
376 & 378 Front St., Memphis, Tenn.
Ralph Wormeley & Co.,
PLUMBERS . £™£ ™°.
Southern Agents Hot Water and Steam Heating
Cleveland Beer Pumps. a Specialty.
Office and Shops, 41 Monroe St., MEMPHIS, TENK
Memphis Floral Co.
Oak Hall Clothing House,
. . . Leaders of Styles . . .
251 Main Street, Memphis, Tenn.
ASK YOUR GROCER FOR
MORAN'S Java Blend Roasted Coffee.
IT IS THE BEST.— FOR SALE BY ALL GROCERS.
Beware of all Brands of Coffee that are roasted abroad, glazed and adulterated
by being loaded down with starch, gums and water, which
make them tough, flat and unfit for use.
"JAVA BLEND" is Always Fresh, Crisp and Good.
P. J. MORAN & CO., Memphis, Tenn.
W. H. Irby.
F. M. Gilliland, Jr.
Irby & Gilliland,
China, Glas$ and Queensware,
=Lamps, Tinware, Wood and Willow Ware=
Cut Glass, White China for Decorating,
37 UNION ST., between main and second, Memphis, Tenn.
^French Corsets and Health Waists
■ Goldsmith & Bro.
^Millinery, Notions and Shoes
Rawlings & Tisdale
Edw. L. Rawlings.
Telephone 1291. 296 Second ^Ireel.
FAIR DEALING METHODS.
QUICK PBLITERTi £ £££££.
Bacigalupo & Sawtelle,
Wholesale and Retail
29 \tllM?,Z D £™r- Memphis, Tena.
m ^ m ^ m ■ M^BH ^ ■■■ ■ ^ ^ M «MM W «■ MOM IMM MM MW,JM hMWMMM VIM H ^HB I
The J. S. Menken [Company,
AS YOU ALL KNOW, HAVE
Killed High Prices for Furniture
All Household Goods, Carpets, Chinaware and Blankets
at the same low rates.
Storm's Liver Regulator
Price 50 Cents. •
James S. Robinson,
— _ Masonic Temple.
J. K. SPEED. W, P. BROWN.
John K. Speed gv Co.
384 Front St., Memphis, Tenn.
LIBRARY OF CONGRESS
*e Invited to (
014 358 363 6 •
Superb Stoves i Ranges
MADE OBY KC. "WETTER T^LTFO-. OO.
Garland Base Burners, Monitor Steel Ranges,
GRANITEWARE AND KITCHEN UTENSILS.
Langstaff Hardware Company,
399 & 401 MAIN STREET,
A FEW DOORS SOUTH OF MENKEN'S.
NEXT DOOR TO GIBSON'S.