1909
enan
California
I
F. H. WILSON, PRESIDENT
E. SELIGMAN, VICE PRESIDENT
W. J. DECHMAN, CASHIER
CLARENCE WILSON, ASST. CASHIER
The First National
Bank
Dinuba, California
This Bank transacts a General Business
Careful and prompt attention given to all
business. All facilities consistent with sound
banking cheerfully extended with the assur-
ance of satisfactory service and agreeable
relationship.
Ladies' Aid
Cook Book
Compiled by
Ladies of the Presbyterian
Church, Dinuba, Col.
1909
INDEX
Soups 5
Vegetables - - . 9
Entrees - - 15
Fish . 21
Meats - . 25
Bread - .33
Salads - - - 38
Pickles - .42
Preserves - - 50
Pies - - .54
Cookies - - 60
Cakes - - 65
Puddings ^ 79
Candy . 86
Household Hints 92
Miscellaneous - 96
M~H~H~H-H"I-H-H-I -1-I-M I I M -M- H-H-J-H-H-H-H-H
r/
We'll Gladly
Introduce You
To the methods of this store and
the excellence of its
GROCERIES
For we know that once you are introduc-
ed you will hereafter be no stranger here.
For you will at once associate this store with
Good Goods whenever your mind travels in
that direction.
When you use this Boofc, use Us
THE KARNAK
Burum ? Burum
LADIES' AID COOK BOOK
Soups
OYSTER SOUP.
Put 1 quart of milk on stove; drain juice off 1 can of
oysters in it. When hot add salt, pepper and butter size of
an egg, and 4 rolled crackers. Add oysters last. When
cooked for five minutes serve. Two dozen fresh oysters
can be used instead of a can of oysters if preferred.
MRS. W. SIBLEY.
TOMATO SOUP.
Chop a large onion and cook in a pint of boiling water.
Drain the liquor from a can of tomatoes. Press the to-
matoes through a colander, then add them and the liquor
to the onion, together with 1 quart of soup stock, and
salt and pepper for seasoning. Cook fifteen minutes. Serve
crackers or toasted bread cut in squares.
MRS. CHAS. SIBLEY.
VEGETABLE SOUP.
Take a good sized soup bone with plenty of meat on it.
Wash and put into a soup kettle, add cold water, about one-
third more than the quantity desired, and season with salt
and celery root to taste. Cook slowly for two hours and
then strain. Add a small piece of cabbage, 1 large potato,
1 onion, a small piece of turnip, all chopped fine, 1 table-
spoonful of rice and 1 cup of tomatoes. Put into kettle
and cook until vegetables are tender.
MRS. CHAS. SIBLEY.
VEGETABLE SOUP.
One-half Ib. nice tender beef or veal, boil slowly until
tender. Slice 2 large onions, 2 potatoes, % head cabbage
(or any vegetables you like), add to boiling broth with
butter size of 2 eggs and 2 tablespoons of nice sweet lard,
salt and pepper to taste; boil one hour. If you like beef
left in soup cut in small pieces before boiling, if not, take
LADIES' AID COOK BOOK
out, put in baking pan, butter, pepper, and keep in hot oven
for five minutes, then you have meat and soup, too.
MRS. BETTIE LANDERS.
TOMATO SOUP
One quart of milk, let come to boil, add % teaspoon soda,
1 pint cooked tomatoes, 1 small onion cut in small pieces,
browned in butter, salt and pepper to taste.
POTATO SOUP.
Six boiled and mashed potatoes, 1 quart of milk, % Ib.
butter, season with pepper and salt. While mashing add
the butter and pour in gradually the boiling milk. Stir
well and strain through a sieve. Hoat once more. Beat
up an egg, put in the soup tureen and pour over It the
soup when ready to serve. E." K.
HOME MADE NOODLES.
Wet with the yolks of 4 eggs as much flour as will make
a firm paste. Roll thin as possible and cut into bands an
inch in width. Dust them with flour and place four of them
one upon the other. Cut in finest strips. Separate and
spread upon board to dry a few minutes before using.
Drop slowly into any kind of soup and boil five minutes.
CREAM CELERY r SOUP.
Boil a small cup of rice in 3 quarts of milk until it will
pass through a sieve. Grate white part of 2 heads celery
(3 if small) and add this to rice milk after being strained.
Put to it a quart of fine white stock. Let boil until celery is
tender. Season with salt and pepper, dash of cayenne. Sub-
stitute cream for milk if obtainable. MRS. J. SMITH.
LADIES' AID COOK BOOK
LADIES' AID COOK BOOK
LADIES' AID COOK BOOK
Vegetables
ASPARAGUS.
Scrape the stems of asparagus lightly, then throw into
cold water and wash; tie in bunches of equal size, put into
boiling water and boil twenty minutes. While cooking
toast slices of bread after removing crust. When asparagus
is tender, lift out, lay on toast. Serve with white sauce or
melted butter. White sauce: Mix two tablespoons sifted
flour with % teacup warm butter. Place over fire sauce pan
with a pint of sweet milk, salt spoon of salt, dash of pepper.
When milk boils add flour and butter. Stir briskly until
it thickens like cream. MRS. WM. MACKERSIE.
BAKED SWEET POTATOES.
Pare sweet potatoes, cut in halves lengthwise, rub over
with salt and lay in pan, sprinkle with sugar and dot thickly
with bits of butter. Bake until tender.
MRS. V. E. SLOANE, Orosi.
POTATO PUFFS.
Take 2 cups cold mashed potatoes and stir into it 1 table-
spoon melted butter, beating to a cream before adding any-
thing else, then add 2 eggs beaten very light, 1 cup cream,
and salt and pepper to taste. Beat all well and pour in
dish. Bake in quick oven until a nice brown. If properly
mixed will be light and puffy.
MRS. V. E. SLOANE, Orosi.
MASHED SWEET POTATOES.
Take nice clear potatoes, peel them and boil until tender,
then mash. Season with salt, pepper and butter, also
cream, but not as much as for Irish potatoes.
MRS. V. E. SLOANE, Orosi.
SCALLOPED POTATOES.
For 1 quart potatoes cut very small allow a large cup-
ful of milk. Use cream if you have it. Make a cream
10 LADIES' AID COOK BOOK
dressing of the milk, 1 teaspoonful of flour and 1 table-
spoonful of butter. Cook on the stove until it thickens
(dressing.) Put a layer of potatoes in a baking dish, season
with salt and pepper and pour on a little of the cream
dressing. Continue until all is used. Cover the top with
rolled cracker crumbs and bits of butter. Bake twenty
minutes. MRS. ELAM.
PARSNIP CHIPS.
Scrape young, tender parsnips, slice very thin; let stand
in cold salt water for one-half hour, dry and fry in hot fat
until crisp.
EGG PLANT.
Wash and peel, cut into slices one-half inch thick; lay
in salted water twenty minutes. Dry each slice on cloth.
Then dip in egg and brown bread crumbs and fry over a
quick fire for fifteen minutes, or until well done and nicely
browned. MRS. ROY DEMAREE.
BAKED CAULIFLOWER.
Boil cauliflower in salted water until tender; drain,
break in small pieces, put layer of bread crumbs in dish,
then layer of cauliflower with bits of butter scattered over,
enough milk to cover. To each pint of milk add 1 tea-
spoon corn starch. Bake until brown.
RICE FOOD (OR PELAFE).
Take 2 tablespoonfuls butter, melt it in a pan, and take
2 cups rice and wash it in two waters, fry it in the butter
till it gets a little brown; keep up stirring (be careful not
to burn), and take two good sized tomatoes, or 1 table-
spoonful catsup and 1 teaspoonful salt. Mix them well,
add 4 cups broth (or hot water could be used, too); let it
cook about ten minutes, till it gets dry. If the rice is not
cooked enough, add more broth, or water.
MRS. L. G. YALE.
FRIED CORN.
Husk and silk several ears of corn, cut about half the
kernel from the cob and scrape off the rest. Heat a large
lump of butter in the frying pan, put in corn, season, cover
tightly, cook slowly and stir often. Do not brown.
MRS. FRANK STARK.
LADIES' AID COOK BOOK
SPANISH CORN.
Two tablespoons olive oil, 2 chili copini, 1 clove garlic.
When smoking hot add 1 can corn. Cook on back of stove
for twenty minutes. MRS. FRANK STARK.
SPANISH BEANS.
Pink beans 2 cups, pickle pork 1 lb., 1 large onion, 1 can
tomatoes, 3 red peppers, garlic 3 parts.
MRS. HATTIE ROSS.
BAKED BEANS.
Take 1 cup each of white beans and brown, put on in
cold water with pinch of soda and boil until tender. Then
add 1 pint tomatoes, couple of slices of bacon, 1 large
onion and water if necessary. Pepper, salt and sugar to
taste. Put in oven and bake for two hours.
MRS. WM. PUTNAM.
LIMA BEANS.
Take 2 cups of beans, wash, then pour boiling water over
them and partly cook. Then drain off water, add more boll-
ing water and salt to taste. When cooked tender drain off
the water and add M> cup of cream and butter the size of a
walnut. MRS. AGNES FITZSIMMONS, Orosi.
BEAN CROQUETTES.
One cup navy beans, 1 tablespoonful olive oil, 1 teaspoon
salt, bread crumbs, 1 egg beaten. Cover beans with water,
soak over night, drain and cook until tender. Drain, press
through colander, add salt and olive oil, mix thoroughly
and roll into croquettes. Dip into beaten eggs. Roll in
bread crumbs and bake in moderate oven. Serve with
tomato sauce. MRS. E. C. SCRUGGS.
CREAMED CABBAGE.
Chop cabbage, put into sauce pan, cover about half with
water and boil until tender. When about done remove
cover and let water boil out pretty well. Stir in one cup of
cream, salt and pepper to taste. When it boils add 1
tablespoon of flour stirred into a little milk. Let boil
slowly five minutes or until thickened.
MRS. R. DEMAREE, Orosi.
12 LADIES' AID COOK BOOK
ESCALOPPED SQUASH.
Pare and cut the squash into small pieces and boil until
tender, but not soft enough to mash. Butter a baking dish
and cover the bottom with a layer of squash over which
sprinkle a little salt, sugar and a few bits of butter. Keep
on until the dish is full. Sprinkle with grated nutmeg,
pour in % of a cup of milk and bake in a moderate oven.
LAURA M. JONES.
FRIED STRING BEANS.
String and wash 2 quarts beans, put into deep frying pan
2 spoons butter or lard, 1 teaspoon salt and cover closely
and cook one hour, stirring frequently to prevent burning.
When almost done put a cup of water on them and let cook
Tor fifteen minutes.
MACARONI TOMATOES SPANISH.
One pint tomatoes, 3 small onions, 1 quart cooked maca-
roni. Fry onions to a light yellow. CoQk tomatoes and
macaroni separately. Add all together and stew slowly
for three-fourths of an hour. Add sugar, salt and pepper
to taste. MRS. JAMES COOK.
BAKED TOMATOES.
Take the tomatoes from one can, rejecting most of the
juice. Put them in small pan, sprinkle with salt and
pepper. Over top add butter and 1 tablespoon sugar. Cover
with bread crumbs browned in butter. Bake half hour.
OAK HILL POTATOES.
Four large cold potatoes, 6 hard boiled eggs sliced,
1 clove garlic or onion, 2 cups cream dressing. Same as
scalloped potatoes. MRS. FRANK STARK.
CORN PUDDING.
Scrape the substance of twelve ears of green uncooked
corn (better scraped than grated), add yolk and whites
beaten separately of 4 eggs, a teaspoon of sugar, same of
flour mixed in a tablespoon of butter, a little salt and pepper,
1 pint of milk. Bake about one-half or three-quarters of
an hour.
LADIES' AID COOK BOOK 13
BAKED SWEET POTATOES.
Wash and scrape, split lengthwise, steam or boil until
tender. Drain and place in baking dish with lumps of butter
over them, pepper and salt, then sprinkle thickly with
sugar and bake until browned nicely.
14 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK
Entrees
OYSTER OMELET.
Clean 1 cup of oysters and cook until plump; drain and
reserve liquor. Melt 2 tablespoons butter, add 2 table-
spoons flour, % teaspoon salt, and a few grains pepper,
then pour on gradually, while stirring constantly, the oyster
liquor and enough milk to make one cup of liquid. Separ-
ate the yolks from the whites of 3 eggs. Beat the yolk
until thick and lemon-colored; add % teaspoon salt, few
grains pepper, and 3 tablespoons hot water. Beat the
whites of 3 eggs until stiff and dry, cutting and folding
them into first mixture until they have taken up mixture.
Heat omelet pan, and butter sides and bottom of pan with
1 tablespoon butter. Turn in mixture, spread evenly, place
on range where it will cook slowly, occasionally turning
the pan that omelet may brown evenly. When well "puffed"
and delicately browned underneath, place pan on center
grate of oven to finish cooking the top. Spread oysters on
one-half of omelet, fold, turn on a hot platter, pour around
sauce and garnish with parsley.
M ACAKONI AND CHEESE.
Break a quarter Ib. of macaroni into a kettle of boiling
slightly salted water, boil till tender; drain and blanch in
cold water. Make a gravy with 1 heaping tablespoonful of
flour moistened with cold water or milk stirred into a cup
of boiling milk. Add a lump of butter the size of a walnut
and season with salt and pepper to taste. Put in a baking
dish alternate layers of macaroni, grated cheese and the
sravy till all has been used. Then sift over with bread
crumbs and brown in oven. Serve in baking dish. If
more is required double the recipe.
MRS. H. H. BURUM.
16
FRITTER BATTER.
One cupful flour sifted twice with a rounded teaspoonfut
of baking powder and a half teaspoonful of salt, 1 table-
spoonful of butter or olive oil, 1 cupful milk, 1 teaspoonful
sugar, 2 eggs. Beat the yolks and sugar together, add
butter or oil; beat hard for one minute, put in the milk,
then the flour, alternating with the stiffened whites. Do not
mix until you are ready to cook the fritters. If you are
making plain fritters drop large spoonfuls of the batter
into the hot fat, a few at a time, and when they are a
golden brown take out with a skimmer and dry in a hot
colander. MRS. ELAM.
HAM OMELET.
Take 2 medium sized slices of ham cut into small pieces
and fry brown. Beat 4 eggs and 4 tablespoonfuls of cream
or milk until very light; add to the ham. Slip a knife under
the omelet in the bottom of the pan to keep from scorching,
season, fold together and turn on to a hot dish.
STUFFED EGGS.
Hard boil half a dozen eggs; when cold cut in two and
remove the yolks. Mince the yolks fine and add chopped
olives, cold minced veal or chicken, salad dressing and salt
and pepper. Fill the cavity in the egg with the mixture.
CHEESE STRAWS.
One cup grated cheese, 1 % cups flour, 1 % tablespoons
butter; rub butter into the flour, then add % teaspoon salt
and the cheese. Mix with water as for pie crust. Roll
thin, cut into straws and bake in hot oven. They are nice
served with salad. If made the day before using, toast in
the oven a few minutes.
BAKED EGGS.
Have your gem pans hot and well buttered. Break each
egg into a separate pan and set in a hot oven for four or
five minutes. Place on buttered toast. Heat 2 tablespoon-
fuls of butter in a pan and stir into it 1 large tablespoonful
of flour. When smooth pour in very slowly 1 cup of milk,
season, let boil up and pour over the eggs and toast.
LADIES' AID COOK BOOK
EGGS WITH CREAM SAUCE.
Make a sauce. Put into a pan 2 tablespoonfuls of butter
and melt. Stir into this 1 % tablespoonfuls of flour, stir all
time, then pour in about 1 pint of milk; stir until it
thickens, salt and pepper to taste. Boil eggs hard, shell
and cut into halves, arrange on platter and pour sauce over.
Nice for supper.
SCALLOPED CHEESE.
Put into a baking dish a layer of bread or cracker
crumbs, bits of butter, pepper and salt, then a layer of
grated cheese. Then alternate crumbs and cheese until the
dish is full. Heap crumbs on top, pour over a cup of
cream. Bake a light brown.
COTTAGE CHEESE.
Put the sour milk on the back of the stove until the
curd has separated from the whey. Pour in a cheese cloth
and let drain until quite dry. Put in a bowl with pepper,
salt, a little butter and cream and stir to a smooth paste.
CHICKEN SANDWICH.
One cup chopped chicken, 1 cup chopped walnuts; mix
with mayonnaise dressing, spread on lettuce leaf and put
between thinly sliced buttered bread.
One can veal loaf, 2 or 3 hard boiled eggs chopped fine.
Put in mixing bowl and mash together. Add 1 cup
mayonnaise dressing, spread on lettuce leaf and put between
thinly sliced buttered bread.
One cup cold boiled tongue and 1 dozen olives chopped
fine and mix together with mayonnaise dressing. Spread on
lettuce leaf and put between thinly sliced buttered bread.
CHEESE SANDWICH.
Take 2 hard boiled eggs. Separate the yolks from the
whites. Mash yolks smooth. Chop the whites very fine.
Add butter size of a small egg or 2 tablespoons of thick
sweet cream, 3 heaping tablespoons grated cheese and beat
well. Add salt to taste and mustard if desired. Put on
lettuce leaf between thinly sliced buttered bread.
MRS. SUSIE SIBLEY.
18 LADIES' AID COOK BOOK
HAM AND EGG SANDWICHES.
Take bits of ham, chop fine 1 large cupful. Put in a sauce
pan butter size of an egg. When hot add meat seasoned
with pepper and mustard. When it is thoroughly heated
through, not too hot, beat 3 eggs and stir in. When cool
spread between sliced bread buttered.
PEANUT SANDWICHES.
First shell and grind peanuts moderately fine. Then cut
your bread in slices about a quarter of an inch thick and
dip one side of each slice in melted butter, sprinkling
generously while the butter is still soft with the peanuts.
The nuts may be salted if wished, and the sandwiches
served with or without crust and cut into any desired
shape. MRS. S. ERNEST BURUM.
NUT SANDWICHES.
Mix equal parts of grated Swiss cheese, and chopped
walnut meats. Season with salt and cayenne pepper.
Spread between thin slices of bread slightly buttered.
MRS. H. -T. SEIFRIED.
CHEESE SANDWICHES.
Chop the whites and mash the yolk of 4 hard boiled
eggs. To these add about 1 V6 cups grated cheese, moisten
with salad dressing and a little lemon juice, spread on
bread. MRS. W. C. HOUSER.
SALMON SANDWICHES.
Mortar the yolks of 4 hard boiled eggs, add % the con-
tents of a can of best salmon, drained. Now add 2 table-
spoons of home made tomato catsup. Spread mixture on
bread. MRS. H. THOMPSON.
SALAD SANDWICHES.
Equal parts of cold boiled tongue and breast of chicken,
chopped very fine, and pounded to a paste; season with
salt, celery salt, cayenne and moisten with mayonnaise or
boiled dressing. Put on baking powder biscuit or rolls.
MRS. C. W. SEIFRIED.
GRAHAM SANDWICHES.
Chop or run through food chopper any kind of cold
cooked meat. Season with salt, pepper, a little cayenne pep-
LADIES' AID COOK BOOK 19
per and mixed mustard, a trifle of vinegar or mayonnaise
dressing. Mix to a smooth paste and serve between thin
slices of buttered graham bread. MRS. W. SIBLEY.
CELERY SANDWICHES.
Equal parts finely minced celery and cheese. Moisten
with mayonnaise dressing or whipped cream. Spread on
buttered slice of bread. MRS. W. SIBLEY.
20 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK
21
Fish
"I whipped away the weeds and foam,
I fetched my sea-born treasures home."
VINAIGRETTE SAUCE FOB FISH.
One teaspoon pepper, 1 teaspoon salt, % teaspoon
mustard, % teacup vinegar, 1 tablespoon oil or vinegar.
Mix all slowly together. (Cold).
TABTARE SAUCE FOR FISH.
Boil 1 teaspoon finely chopped onion in % cup vinegar
two or three minutes, add % tablespoon butter, yolks of
4 eggs beaten and added gradually. When it thickens take
from stove and add 1 teaspoon salt, pinch cayenne and %
tablespoon chopped cucumber pickle.
HOT CANNED SALMON.
Set can of salmon in dish of boiling water. When hot
pour off oil and place in hot dish, pouring over it equal
parts butter and vinegar boiled together. Add fresh cut
parsley to dish.
DRAWN BUTTER SAUCE (FISH).
One-half cup butter, dessertspoonful flour rubbed well
together. Put into a saucepan with 1 cup water. Cover and
set in a vessel of boiling water. Season with suet and
pepper. Do not let boil. When thoroughly mixed take off.
EVA BURUM.
SCALLOPED FISH.
Pick any cold flsh into small bits removing all the bones.
Take 1 pint of milk, a piece of butter the size of an egg, a
piece of parsley minced fine, a quarter of a teaspoonful of
mustard. Stir into 2 tablespoonfuls flour. Grease a baking
dish with butter, put first a layer of the minced fish, then
a layer of the dressing, until the dish is full. Spread a
22 LADIES' AID COOK BOOK
layer of cracker crumbs on top and bake until nicely
browned.
ITALIAN PISH CHOWDER.
Put 2 tablespoons olive oil into frying pan, add 1 small
onion, 1 cup of tomatoes, % glass of vinegar; add about
2 Ibs. rock cod and let boil twenty-five minutes, being care-
ful not to burn. Salt and pepper to taste.
MRS. HATTIE ROSS.
FISH CROQUETTES.
Any cold fish boiled, baked or fried, from which all fat,
bones and skin have been removed, chopped fine; % as
much mashed potatoes rubbed to a cream with a little
butter. Mix thoroughly, make into balls, dip in beaten egg,
roll in cracker crumbs and fry brown.
MRS. C. C. THREEKELD.
BAKED SALMON.
Place in baking pan and sprinkle with salt and pepper,
bits of butter and flour; pour over it sweet milk until nearly
covered and bake three-quarters of an hour.
FISH CROQUETTES.
One cup salt fish, 1 teaspoonful butter, % saltspoon
pepper, 1 pint potato, 1 egg well beaten. Wash the fish,
pick in half inch pieces and free from bones; pare the po-
tatoes and cut in quarters; put potatoes and fish in stew
pan and cover with boiling water. Boil twenty minutes
or until potatoes are soft. Drain off all the water, mash
and beat fish and potato very light; add butter and pepper
and when slightly cool add egg and more salt if necessary.
Shape and fry one minute in smoking hot lard. Fry a few
at a time; more will cool the lard. Lard should be hot
enough to brown a piece of bread while you count forty.
Drain on a piece of brown paper. MRS. ELAM.
FRIED OYSTERS.
Drain and dry on towel, season with salt and pepper.
Roll oysters in bread crumbs, then in beaten egg, again in
crumbs. Let^ stand an hour, then place a layer in the frying
basket and plunge in boiling fat. Cook 1% minutes.
Drain on soft brown paper.
MRS. LEROY G. SMITH.
LADIES' AID COOK BOOK 23
BAKED SALMON (CANNED).
One can salmon chopped, y 2 cup milk, y 2 cup fine
soft bread crumbs, 2 eggs beaten, 1 tablespoon melted but-
ter, pepper and salt. Sauce: Three tablespoons melted
butter, 1 tablespoon flour, 1 cup milk, salt and pepper. Cut
two or three hard boiled eggs in slices. Add just before
serving.
To Scale Fish
Fish may be scaled much easier by first dipping them into
boiling water for a minute.
24 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK
25
Meats
WHAT GOES WITH WHAT.
Following is a table of things considered the proper
caper:
With roast beef serve horseradish.
With roast mutton serve currant jelly.
With boiled mutton serve caper sauce.
With roast pork serve apple sauce.
With boiled chicken serve egg sauce.
With roast lamb serve mint sauce.
With roast turkey serve cranberries.
With roast duck serve currant jelly.
With mackerel serve gooseberries.
With roast goose serve apple sauce.
BAKED RICE HASH.
One cup cooked beef, 1 cup cooked rice, 1 cup milk, 1 egg,
2 tablespoons butter, salt and pepper. Chop the meat, put
the milk on the stove and when hot add the other ingredi-
ents except the egg. Stir for 1 minute and remove from
fire; add the egg well beaten, turn the hash into a dish and
bake 20 minutes till very brown. Add gravy if you have
it. MRS. J. H. McCRACKEN.
MEAT LOAF.
Two Ibs. round steak, 1 Ib. lean pork, 1 onion. Grind al!
together in a grinder. Add 2 eggs, salt, pepper, sage and
nutmeg to taste, then add 6 slices of soaked bread, mix wen
and form into a loaf. Sprinkle with cracker crumbs and
bake 1 hour in quick oven.
MRS. FRANK HAMMON.
DIPPED STEAK.
Take a good steak and drop it into boiling water, then
dip it in flour; put in water again and flour the second
26 LADIES' AID COOK BOOK
time, then drop into boiling fat. Cook to a golden brown.
MRS. V. E. SLOAN, Orosi.
ROLLED STEAK.
Take 1 steak, over which sprinkle salt and pepper, then
spread thickly with bread crumbs and onion and a little
butter. Roll tight and tie. Bake for half an hour, or till
tender. MRS. JAMES COOK.
SPICED BEEF.
Four pounds of beef. Wash the meat and cut off any
part that is not sweet and clean. Be careful to get out all
fragments of bones. Cut the meat in small pieces and
just cover with boiling water. Skim carefully as it boils
and then simmer until the meat falls to pieces and the
liquor is reduced to one-half a pint. Remove the meat;
season the liquor highly with salt, pepper and sage and
thyme, add it to the meat and mix with a fork until the
meat is all broken. Put in a pan, then put a plate and
weight so as to press it. When cold, cut in slices.
MRS. D. M. EDWARDS.
CURRIED STEAK (OR CHICKEN).
Take 1 round steak and cut into small squares; roll in
flour and brown in butter or lard. Take 1 large onion and
fry to a golden brown in a separate pan; then add the two
together, pouring over this enough water to make a nice
gravy. Season to taste with salt and pepper. Ten minutes
before serving add 1 heaping tablespoon curry powder,
and sugar to taste. Serve with rice boiled dry.
MRS. WM. PUTNAM.
MINCED STEAK.
Take 1 round steak and run through mincer, brown
thoroughly and sprinkle over this 1 tablespoon flour and
enough water to keep stewing. Add 1 small onion and
salt and pepper to taste. Stew slowly for an hour and
serve with mashed potatoes.
MRS. ROY DEMAREE.
SMOTHERED STEAK.
Take 25-cent round steak, cut in two pieces; prepare a
dressing of stale bread crumbs seasoned with salt, butter
LADIES' AID COOK BOOK 27
or suet the size of an egg, two medium sized onions, three
or four green peppers. Put the onions and peppers through
the meat chopper. Moisten with water as for chicken dress-
ing. Place one piece of meat in roaster or dripping pan,
then a layer of dressing, then another of meat; cover with
dressing. Put one teacup of hot water in bottom of roaster,
cover, put in oven and bake 1 hour or until done and
nicely browned. MRS. R. DEMAREE, Orosi.
ROAST TURKEY WITH SAGE DRESSING.
Dress the turkey carefully and rub inside and out with
salt and pepper. Stuff with a dressing prepared as follows:
Take a loaf of stale bread and one-third as much corn
bread crumbs, soften by pouring over warm (not boiling)
liquor where the giblets have been boiled, sprinkle with
two teaspoons powdered sage, one-fourth teaspoon black
pepper, and salt to taste; add tablespoon of butter and
mix well together. Giblets may be cut in bits and added
to dressing. Sew up opening and place in roast pan, add
half pint water and roast till tender. A turkey weigh-
ing ten pounds requires three hours. When tender remove
cover and baste with butter and dredge with a little
flour this gives a frothy appearance. When done re-
move from pan and make gravy by adding more water
and thickening. MRS. S. D. COCHRAN.
OYSTER DRESSING FOR TURKEY.
Take loaf of stale bread, cut off crust, break in pieces,
sprinkle with a little salt and pepper, drain off
liquor from quart of oysters, bring to boil and
skim, pour over bread warm (not boiling) add
one-half cup melted butter. Mix all together,
adding lastly the oysters being careful not to break.
(SELECTED.)
IRISH STEW.
Take 6 medium sized potatoes and slice thin. Add to this
1 Ib lean mutton cut into strips, 1 large onion, and salt and
pepper to taste. Cook for 1 hour and a half.
MRS. W. MACKERSIE, Orosi.
MEAT CROQUETS.
To this amount of 2 cups of meat chopped, 1 tablespoon
28 LADIES' AID COOK BOOK
butter, 2 tablespoons of flour, 1 cupful of milk or cream,
1 egg, 1 teaspoon of onion juice, 1 teaspoon of salt, % of
pepper, a dash of cayenne and nutmeg, mix together, roll in
molds; stand for some time before frying.
MRS. FRANK STANLEY.
BEEF PIE WITH POTATO CRUST.
Cut cold meat and onions in a pan, add salt, pepper and
let cook until onions are tender. Then add a little thick-
ening. When done put in a dish, cover with warm
mashed potatoes and set in oven a few minutes.
MRS. C. W. SEIFRIED.
HAMBURG LOAF.
Two pounds hamburg steak, 1 large onion chopped fine,
1 cup cracker crumbs. Mix all together, adding salt, pep-
per and a pinch of thyme; make into a round loaf, put into
a baking pan, dredge top with flour, lay two slices of bacon
on top and bake forty-five minutes. Gravy: Make same
as brown gravy and add half a pint of strained tomato
juice and a little Chili powder. When loaf is done put it
on a platter and pour gravy over it, and serve.
MRS. GEORGE D. SMITH.
NEW YORK CUT.
Get a steak about 2% inches thick trom the prime rib.
It is really the New York cut. Salt and pepper either side
and sprinkle liberally with ginger. Put in baking pan and
lay on top of steak two slices of lemon and two of onion.
Put two tablespoons Worcestershire and four tablespoons,
strained tomato juice over steak and bake twenty minutes
in hot oven, adding enough water or broth to prevent burn-
ing. Thicken gravy and chopped or whole mushrooms may
be added to it. Great! Try it.
MRS. GUY COUGHRAN.
MOCK DUCK.
Take a steak (round steak if possible) about two inches
thick, season with salt, pepper and sage, cut dry light
Home-made Candies and
LADIES' AID COOK BOOK 29
bread in dices and heap on one half; turn the other half
over on it, place in bake pan, half cover with water and
bake in a hot oven. LAURA M. JONES.
VEAL LOAF.
Chop 3 Ibs. of leg veal, 6 rohed crackers, butter size
of an egg, 2 eggs, salt, pepper, mix together, make in solid
loaf. Take the white of eggs and some of the crackers,
moisten with water, spread smoothly on top of loaf. Bake
in pan, set in another pan one hour. Good cold.
MRS. Y. F. WILLIAMS.
VEAL STEAK WITH OYSTER SAUCE. ,
Broil a steak in the usual way, then take the liquor
from a can of oysters; mix together five ounces of butter,
a tablespoonful of flour, stir into the liquor; as soon as it
boils, put in the oysters. Let it come to a good boil, then
pour over the steak, and serve it hot.
MRS. D. M. EDWARDS.
VEAL CUTLETS OR STEAK.
First remove all hard edge and gristle, slit the edges and
dip in egg, then bread or cracker crumbs; lay in hot fat,
brown quickly, turn, then cover and set on top of
stove and turn again later. Cook till thoroughly done.
Season well before turning. They may be very nice dipped
in corn meal and treated the same way.
MRS. SETH SMITH.
FRIED CHICKEN AND RICE.
Cut up a chicken and parboil with salt enough to season.
When a little tender fry in butter. Serve with boiled rice
on platter. Make a gravy by thickening water in which
chicken was parboiled, season and pour over chicken and
rice. Serve. MRS. W. SIBLEY
VEAL OYSTERS.
Cut veal from the leg or tenderloin, into pieces the size
of an oyster, season with pepper, salt and a little mace; dip
in egg, then into cracker crumbs and fry. They both look
and taste like oysters. To be eaten with tomato sauce.
MRS. WASGATT.
Hot Chocolate at Brower's
30 LADIES' AID COOK BOOK
BEEP A LA BRAISE.
Two pounds beef, boil tender then add small piece of suet
or beef fat, two or three slices of onion, slice a carrot fine
with celery and parsley, salt and pepper to taste. Steam
in the juice until almost dry; when done pour the gravy
over the meat on a platter and garnish with the carrot and
parsley. MRS. FRANK HAMMON.
CHICKEN IN A BLANKET.
Dress chicken as for roasting. Parboil till tender, then
fill with dressing made of 1 finely cut onion, 1 egg beaten, 1
cup of bread crumbs, butter size of walnut. Salt and
pepper to taste. Make a rich biscuit dough, roll ^arge
enough to cover chicken and wrap it up well. Lay in deep
pan and cover with another. Baste with the liquor boiled
in and bake half hour; lift cover and brown.
MRS. SETH SMITH.
POT ROAST WITH BROWN GRAVY.
Put table spoon of lard in kettle. When hot put in meat
and brown on all sides. Be careful not to burn. Add one
pint of water and keep adding just enough water to steam
nicely until tender. Then cook down low for gravy.
MRS. AGNES FITZSIMMONS, Orosi.
DOVE PIE.
Clean one dozen doves and halve them; put into about
two quarts of water and when it boils skim off the scum;
next add salt, pepper, one bunch of minced parsley, oae
onion chopped fine and three whole cloves; put in half
pound of salt pork cut in small pieces and let all boil till
tender. Thicken with browned flour and put in butter size
of an egg; remove from fire and let cool. Lay some of
the birds in a pan lined with rich crust, then some sliced
potatoes, till the pan is filled. Put the crust around the
sides and on top and bake in a moderate oven.
MRS. A. G. McCRACKEN.
FRICASEED CHICKEN.
Cut up chicken as for boiling. When tender put in dish to
keep hot with one teacup of its broth. To the remainder,
which should be a pint, add 1 egg well beaten, 1 table-
spoon butter, 1 teaspoon chopped parsley. Salt and pepper
LADIES' AID COOK BOOK 31
and boil until it thickens. Add also half tablespoon flour.
Pour over chicken and garnish with hard boiled eggs and
parsley. Another way is to add can of mushrooms to gravy.
MRS. A. G. McCRACKEN.
ESCALLOPED OYSTERS.
For a dish holding one quart oysters first put in layer
fine, light bread crumbs, little pieces of butter, salt and
pepper, and alternate layers oysters and crumbs until dish
is filled. Have crumbs on top. Pour over all cup of milk.
Bake one hour.
MRS. A. G. McCRACKEN.
32 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK
Bread
POPOVERS.
i teacup sweet milk, 1 teacup flour, 2 eggs, 1 teaspoon
butter, 1 teaspoon salt. Beat eggs thoroughly and bak,: in
deep gem pans in fifteen minutes.
SNAILS.
One pt. yeast, Va scant cup of lard, % scant cup of
sugar, prepare same as for bread and let rise. Knead
and roll quite thin, spread with butter, sprinkle with
cinnamon and raisins, roll the same as for jelly roll, slice
and put in buttered pans to rise. MRS. W. F. DAY.
ROLLS.
One pint milk scalded, \'z cupful yeast, 1 cupful warm
water, 3 cupfuls flour, 2 even tablecpoonfuls melted butter,
1 teaspoonful salt, add flour sufficient to knead. Pour hot
milk gradually into 3 cupfuls flour, beat smooth, then add
yeast, warm water. Let it rise until light. Stir in melted
butter, sugar, salt and flour enough to make a stiff dough.
Let it rise again until light. Bake in a quick oven. Rub
with butter when taken from oven.
MRS. J. A. HOSKINS.
GRAHAM MUFFINS.
Two cupfuls graham flour, 1 cupful wheat, 3 tablespoon-
fuls of sugar, 1 tablespoonful baking powder, 1 egg beaten
well with a pinch of salt, 1 cupful milk or ^cream. Mix
well then add % cupful milk. MRS. ELMER SIBLEY.
BROWN BREAD.
One full cup graham flour, % cupful white flour, fill the
cup up with graham flour. V 2 cupful corn meal, fill up
with graham flour, V 2 teaspoonful soda, 1 cup
molasses, 1 cupful sour cream (sour milk can be used
instead, but add a small piece of butter). Steam three and
a half hours. MRS. W. H. ELAM.
34 LADIES' AID COOK BOOK
GRAHAM BREAD.
To each loaf take 1 teacupful of sponge made from white
flour, 1 pint warm water, y 2 teaspoonful salt, 1 tablespoon-
ful molasses or sugar, add enough graham flour to make
batter stiff enough to drop off spoon. Put into greased
pans, let rise. When very light bake in a hot oven until
very brown. MRS. W. SIBLEY.
GRAHAM BREAD.
Three and one-half cupfuls flour, 3 heaping teaspoonfuls.
best baking powder, 2 heaping teaspoonfuls sugar, 1 heap-
ing teaspoonful salt, 2 % cupfuls sweet milk.
MRS. CHARLES.
BISCUITS.
One quart sifted flour, 1 tablespoonful lard, % teaspoon-
ful salt, 1 cupful sour milk, 1 heaping teaspoonful best bak-
ing powder. Put a little soda into the milk to sweeten it.
Mix all together and beat well, making a soft dough.
Sprinkle flour over bread board. Spread dough upon it
and pat out with hands to desired thickness; cut out biscuit,
dip in hot lard and bake. MRS. CHARLES.
LIGHT BREAD.
Make a sponge at night as follows: 1 Magic yeast cake
dissolved in a cupful of luke warm water, 1 tablespoonful
salt, 2 tablespoonfuls sugar, 3 potatoes cooked and mashed
smooth, 2 pints water. Mix together and mix enough flour
for a stiff batter. Leave until morning, then mix down
stiff, let raise and then work again and put into pans to
raise again. Bake one hour.
MRS. WM. F. PATTERSON.
CORN BREAD.
Two cupfuls corn meal, 1 tablespoonful salt, 2 cupfuls
sour milk or cream, 1 teaspoonful soda dissolved in milk,
1 tablespoonful melted butter, 2 eggs, % cupful white
flour, 1 heaping teaspoonful baking powder. Stir well and
pour into a hot buttered pan. Bake one-half hour in hot
oven. MRS. ROBERT DUNN.
STEAM CORNBREAD.
Two cupfuls sour milk, 2 cupfuls corn meal, 2 cupfuls
graham flour, 2 tablespoonfuls molasses, 1 teaspoonful soda,
LADIES' AID COOK BOOK 35
1 teaspoonful salt. Steam two and one-half hours and
brown in oven ten minutes. Fine. MRS. E. E. FIX.
GRAHAM CRACKERS.
One quart graham flour, 2 tablespoonfuls sugar, % tea-
spoonful salt, V 2 teaspoonful baking powder, 2 tablespoon-
fuls butter, % pint rich milk. Knead, roll thin and bake
in rather hot oven for ten minutes.
MRS. O. C. WILLIAMS.
CINNAMON ROLLS.
Use same recipe as for bread sponge, but add ^ cup but-
ter, 1 egg beaten separately, MJ cupful sugar. When
ready to roll into loaves, roll into rectangular sheets V%
inch thick, spread with butter. Sprinkle over this 1 table-
spoonful sugar and 1 teaspoonful cinnamon and 1 cupful
raisins. Roll c,s jelly cake and cut into pieces one-half
inch thick. Place in a pan and let rise until they double
ill (Mr bulk. Bake in a moderate oven.
MRS. W. E. HAWKINS.
SOUR MILK BISCUIT.
One pint sour milk, 1 teaspoonful soda, 1 tablespoonful
lard, 1 teaspoonful (heaping) salt. Bake in a hot oven.
Flour to make a stiff dough. MRS. O. C. WILLIAMS.
LONDON BREAD.
Three Irish potatoes, boiled and mashed; add enough
water to make one quart; 2 tablespoonfuls salt, 3 table-
spoonfuls sugar. When cool add 1 cake dry yeast. When
yeast is dissolved beat well. Stand in a warm place over
night. In the morning take 2 quarts water, 1 sifter flour,
3 tablespoonfuls shortening, 4 tablespoonfuls sugar. Add
yeast and add enough flour to make a stiff dough. Set it
aside to rise. When light make into loaves. When light
again put into the oven, baking slowly for one and one-half
hours. MRS. H. THOMPSON.
SEA FOAM.
Boil two cups of soft sugar with a cup of water until it
forms a rope ball in cold water. Beat the white of an
egg to a stiff froth. Pour the syrup into the egg, beating
the mixture constantly. Continue the beating until it be-
36 LADIES' AID COOK BOOK
comes firm enough to stand alone, then drop from the
spoon on oiled paper. Flavoring should be added when the
syrup is taken from the fire. Three-fourths cup of crushed
nuts may be beaten in when the mixture begins to thicken.
MARY J. FIX.
LADIES' AID COOK BOOK 37
LADIES' AID COOK BOOK
Salads
"To make a perfect salad there should be a miser for oil,
a spendthrift for vinegar, a wiseman for salt and a madcap
to stir it up."
To have your salads crisp and fresh, soak your vegetables
in cold water for an hour.
Meats and fish may be cut up and kept in a cool place
but do not mix the dressing with salad until you are ready
to serve.
POTATO SALAD.
Two cups diced potatoes, 1 cup diced celery, % teaspoon-
ful onion juice, 2 tablespoons chopped parsley, % cup salad
dressing. Use lettuce leaves to line salad dish.
MRS. M. D. PIERCE.
COLD SLAW WITH CREAM DRESSING.
Shredd the cabbage fine, season with salt and pepper and
pour over the following dressing: Four tablespoonfuls of
whipped cream, either sweet or sour, 4 tablespoons of sugar,
8 tablespoons of vinegar, 1 tablespoon mustard. Or use a
French dressing. K. H.
CHICKEN SALAD.
Take equal parts of raw cabbage, celery and chicken
(or any kind of meat), chop fine, and add mayonnaise dress-
ing, salt and pepper to taste. MRS. F. M. COOK, Orosi.
BEAN SALAD.
Cold boiled string beans mixed with a little onion and
calery, and either a French or cream salad dressing.
A FRIEND.
LADIES' AID COOK BOOK 39
EGG SALAD.
Boil eggs hard. Cut the whites into thin slices. Ar-
range a bed of cresses on a dish. Make nests of the whites,
and put one whole yolk in the center of each nest, or rub
the yolks through a fine strainer over the whites, put French
dressing over the whole. Serve with cheese straws.
MRS. W. C. HAUSER.
CARROT SALAD.
Four carrots (boiled until tender) 1 small onion, one-
fourth as much celery as carrots; chopped fine and season
with salt and pepper; mix with mayonnaise dressing, slice
hard boiled eggs on top. MRS. FRANK HAMMON.
FRUIT SALAD.
Two apples cut into small pieces, 2 bananas sliced, 2
oranges, % cup- nuts chopped fine. Serve on lettuce leaves.
Pour salad dressing on top when nearly ready to serve.
MRS. OSTERHOUT.
LETTUCE SALAD.
Cut up nice crisp lettuce, then put in salad dish a good lay-
er of lettuce, with a good sprinkle of finely chopped celery;
then add a layer of English walnuts. Add next enough of
cream salad dressing to cover. Then add another layer of
lettuce nuts and celery till dish is full, with more of the
cream dressing. This same salad is nice to use in scooped
out tomato shells, and makes it very pretty with the red
and yellow shells, upon the crisp lettuce leaf. J. A. M.
STUFFED BEET SALAD.
Boil the beets whole until tender; select those of uniform
size; cut a slice off the bottom so that they will stand
upright; scoop the inside out carefully, taking pains not
only to avoid breaking the shell but to keep the insids as
nearly whole as possible. Peel the shells and let them get
perfectly cold. Cut center into cubes; a small amount of
parboiled pototoes and celery. Mix well with mayonnaise
or French dressing, fill the shells, laying a slice of boiled
egg on top of each and serve on a bed of lettuce leaves.
MRS. E. C. SCRUGGS.
40 LADIES' AID COOK BOOK
POTATO SALAD.
One quart potatoes boiled with skins on, 1 small, white
onion, 2 teaspoons of olive oil, pepper and salt to taste, a
little parsley, Vz cup of weak vinegar. After potatoes are
cold cut up into small pieces, chop the onion and parsley
fine and mix all together. MRS. P. L. WHITE.
SALAD DRESSING WITHOUT EGGS.
One tablespoon of flour, 1 of butter, 1 teaspoon of salt,
1 teaspoon of sugar, 14 teaspoon of mustard. Mix well to-
gether. Add 1 cup of cream. Put on fire, keep constantly
stirring until thick, take off fire and add % cup vinegar.
MRS. G. W. OSTERHOUT.
CREAM SALAD DRESSING.
Four tablespoons butter, 2 tablespoons sugar, 2 table-
spoons flour, 1 teaspoon salt, 1 cup sweet milk, % cup
vinegar, 3 eggs, 1 large teaspoon mustard, a little cayenne
pepper. Mix flour, sugar, salt, pepper and mustard dry.
Then add a little of the milk to mix paste; when smooth,
add the rest of the milk, boil in a double boiler, stirring
constantly, till it is as thick as custard. Then add the eggs
and cook a minute. After removing it from the stove, add
the vinegar. This will keep for weeks if put in self sealing
jar. When ready to serve, add whipped cream and a little
lemon juice. MRS. J. A. MOORE.
LADIES' AID COOK BOOK 41
42 LADIES' AID COOK BOOK
Pickles
MUSTARD PICKLES.
One quart each of small whole cucumbers, large cucum-
bers sliced, green tomatoes sliced, 1 large cauliflower divided
into small pieces, and 6 green peppers cut fine. Make
brine of 1 gallon of water and 1 pint salt, cover vegetables
and let stand twenty^four hours. Heat scalding hot in the
brine and drain thoroughly. Mix 1 cup flour, 6 tablespoons
of ground mustard and 1 tablespoon of tumeric with
enough cold vinegar to make smooth paste. Then add
1 cup of sugar, 1 tablespoon celery seed and sufficient vine-
gar to make 2 quarts in all. Boil this mixture until it
thickens, stirring all the time. Add vegetables and cook
until well heated through. MRS. JAS. SIBLEY.
SOUR CUCUMBER PICKLES.
Make a strong brine and steep cucumbers over night.
Add to this brine a piece of alum size of your finger to
harden pickles, then drain thoroughly. Pack tightly in
jars and pour over them boiled cider vinegar and seal.
MRS. KENNEDY, Orosi.
RIPE TOMATO PICKLES.
Skin 1 gal. tomatoes, to which add 2 good-sized onions,
3 peppers (hot), 1 teaspoon mustard, 1 y 2 allspice, 1%
cinnamon, 1 cloves, y 2 cup sugar, salt to taste, 1 cup
vinegar. Boil three hours or until thick.
MRS. R. DEMAREE, Orosi.
GREEN TOMATO PICKLE (SWEET).
One-half peck green tomatos, 1 large cabbage, 10 cts.
worth dry onions. Chop fine and drain over night. Spice to
taste with cloves, nutmeg, cinnamon, mustard, pepper and
salt, 2 cups of sugar. Mix well and cook two hours in
equal amounts of vinegar and water.
MRS. MARSHALL.
LADIES' AID COOK BOOK 43
MKLOX MANUOKS.
Select firm, sound, green cantaloupes; with sharp knife
remove one slice, take out seed, soak over night in salt
water; then fill chopped cabbage and green tomatoes, seas-
oned with salt, mustard seed and red pepper chopped.
Replace slice and tie. Boil enough vinegar to cover, adding
a cupful of brown sugar and pour over mangoes. Repeat
boiling three mornings. (SELECTED.)
SI 'ICED GRAPES.
Seven Ibs. grapes (after being stemmed; Concord grapes
are good for this), 4 Ibs. sugar, 1 pint vinegar, 1% table-
spoons ground cloves, 1 % tablespoons ground cinnamon.
Put a few grapes into an earthen dish and press with a
masher .enough to loosen skins. Pick out skins and put into
another dish. Put pulp into a kettle and boil till soft.
Strain through a colander. Put vinegar over to boil.
When boiling add pulp, skins, spice and sugar. Boil till
skins are tender.
PICKLED OLIVES.
To each hundred pounds of olives use two 1-lb cans of
Babbitt's lye and cover well with water. Twice a day
draw off at bottom and pour back at top. At the end of
four days draw off the water and put on fresh, using half
as much lye. Leave this about three days, or till bitter is
out. Remove lye and cover with water to which 51bs. salt
has been added. Change this water at least once a day
till lye is all out, then put on strong brine and leave.
MRS. ABNER FRASER.
CHILI SAUCE.
Twenty-five ripe tomatoes, 3 onions, 2 green peppers,
2 red peppers. Pass through food grinder. Add 2 1 / 2 cups
vinegar, 1 cup brown sugar, 1 teaspoon each of cloves and
cinnamon. Salt to taste. Boil one hour.
MRS. G. W. OSTERHOUT.
PICKLED PEACHES.
One-half peck peaches (ripe). Peel and stick 6 cloves in
each peach. Make a syrup of 2 Ibs. brown sugar, 1 ounce
stick cinnamon, Ipinch allspice. Boil syrup twenty minutes.
Put in half of peaches and boil until soft.
MRS. ELAM.
44 LADIES' AID COOK BOOK
PICKLED FIGS.
Allow y 2 Ib. of brown sugar to each pound of figs, and 1
quart of good cider vinegar to each 10 Ibs. of figs; stick a
clove in each fig. Let the vinegar and sugar come to a
boil, then throw in a handful each of cinnamon bark and
allspice; then add the figs and boil until clear about an
hour and thirty minutes. The figs should be picked while
still in the milk state. MRS. J. P. SHARP, Fresno.
CUCUMBER PICKLES (SOUR).
Pick small cucumbers, put into 2-gallon jar; add 1 cup-
ful salt and fill with water. Let stand 24 hours. Drain
and drop 2 quarts and 4 red peppers at a time into boiling
vinegar; when again at boiling point fill jar, pour vinegar
over and seal. MRS. W. A. PRESTIDGE.
(Original.)
GREEN TOMATO PICKLE.
One peck green tomatoes sliced, 6 large onions sliced, 1
teacup of salt over both; mix thoroughly and let remain
over night. In the morning drain off liquor and throw
away; then add 4 green peppers chopped, a teacup of grated
horseradish, 5 cts. white mustard seed, 1 teacup sugar and
2 qts. vinegar. Let boil, stirring gently occasionally till the
tomatoes are tender; then if you like add a little cinnamon
and cloves. MRS. WYLLIE.
CHOWCHOW.
Two gallons of green tomatoes, % gal. of onions, *4
pint of green and red peppers mixed, 2 large heads of cab-
bage, 4 tablespoonf uls of white -mustard seed, 2 tablespoon-
fuls of cloves, 2 tablespoonfuls of celery seed, 2 table-
spoonfuls of allspice, 1 small box of yellow mustard, 1
Ib. of brown sugar, 1 ounce of tumeric. Slice the tomatoes
and let them stand over night in a brine not too strong,
then squeeze out. Chop cabbage, onions and tomatoes, sep-
arately. Mix with spices thoroughly, then put in a porcelain
kettle, and cover with vinegar and boil slowly two hours.
I think it best to wash the tomatoes before using them as
you might get more salt then you intended.
MRS. D. M. EDWARDS.
LADIES' AID COOK BOOK 45
COLD CHILI.
Take any amount of tomatoes, one-third as much cabbage,
peppers, onions and salt and pepper to taste. Chop very
line and pour over this vinegar to taste.
MRS. SWEENEY, Orosi.
WHOLE RIPE TOMATO PICKLES.
Use thoroughly ripe small, round tomatoes. Do not
prick them. Let them lie in strong brine three or four
days, then put down in layers in jars, mixing with small
onions and pieces of horseradish. Then pour on vinegar
(cold), spiced if preferred. Cover carefully and set in
cellar for a month before using.
MRS. DEMAREE, Orosi.
CHILI SAUCE.
One dozen large ripe tomatoes, 4 large onions (silver
skin), 3 green peppers, 2 teaspoonfuls whole allspice, 1
teaspoonful cinnamon, 1 teaspoonful cloves, 1 cupful vine-
gar, 2 tablespoonfuls sugar. Add 1 tablespoonful of celery
seeds and 1 tablespoonful of salt, if desired. Chop tomatoes,
onions and peppers very fine, tie spices in bag and boil all
together for at least an hour. Bottle and seal.
MRS. GEO. HEDGEPETH.
SWEET TOMATO PICKLES.
One peck green tomatoes, 6 large onions sliced; sprinkle
with one cup salt and stand over night. Drain and cook
in 1 quart of vinegar and 2 quarts of water. Boil 15 min-
utes, then drain and put in jars. Boil 2 qts. vinegar, 2 Ibs.
brown sugar, 2 tablespoons each of allspice, cinnamon,
ginger, cloves, mustard, teaspoon cayenne. Pour over
pickles. MRS. H. F. SEIFRIED.
SWEET TOMATO PICKLES.
One peck of green tomatoes sliced, 1 cup of salt, let stand
over night and drain. Take 1 quart of water, I pint of
vinegar, boil five minutes and drain again. One and one-
half quarts vinegar, 2 Ibs. brown sugar, % ounce mustard
seed, 2 teaspoons each cloves, cinnamon, allspice, 1 tea-
spoon mustard. Put all in kettle and boil fifteen minutes.
46 LADIES' AID COOK BOOK
PICKLED ONIONS.
Skin small white onions, lay in salt water over night.
Boil enough vinegar to cover them with mace and whole
peppercorns, half ounce each to half peck of onions. When
vinegar and spices boil put in onions for five minutes.
When cold put in wide-mouthed bottles and cork closely.
SUSIE F. WEST.
HEIDEN SALAD.
One gal. chopped green tomatoes, MJ gal. chopped cab-
bage, y 2 gal. chopped cauliflower, % gal. button onions
or onions sliced, 1 pint green peppers. Mix
with 1 cup salt and let stand twenty-four
hours. Then add mustard seed, 2 table-
spoons ginger, 2 tablespoons ground cloves, 2 tablespoons
ground cinnamon, chopped celery, 1 y 2 Ibs. brown sugar, 2
quarts vinegar. Boil slowly till tender, and can.
MRS. ARTHUR DECHMAN.
PICKLED GRAPES.
For 6 Ibs. of fruit use 3 of sugar, a pint of vinegar and an
ounce each of cinnamon, cloves and allspice. Tie spices in
bag and boil with vinegar and sugar about 10 minutes. If
preferred use stick cinnamon and whole cloves. Have
grapes broken in small bunches and in jar. Pour over
boiling vinegar. Let stand until next day, then heat vinegar
again and pour over fruit. Repeat this three times and
then tie cloth or cover over jar and let stand until ready
for use. MRS. WYLLIE.
LADIES' AID COOK BOOK 47
48 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 49
50 LADIES' AID COOK BOOK
Preserves
PRESERVED STRAWBERRIES.
To every pound of fruit weigh a pound of sugar, put
them with the sugar over the fire in a porcelain kettle,
bring to a boil slowly about twenty minutes. Take them
out carefully with a skimmer and fill your hot jars nearly
full. Boil the juice a few minutes longer and fill" up the
jars. Seal them hot. Keep in a cool, dry place.
MRS. E. M. PERDEW.
PRESERVED GREEN TOMATOES.
Take a peck of green tomatoes, slice 6 lemons without
removing the skins but taking out the seeds. Put to this
quantity 6 Ibs. of sugar and boil till transparent and the
syrup thick. Ginger root may be added if liked.
MRS. E. M. PERDEW.
APRICOT MARMALADE.
Cook apricots thoroughly done with as little water as
possible. Then put through a colander. To every pound of
pulp use % Ib. of sugar. Cook until thick and after you
remove from the stove put 2 small cans grated pineapple
to every gallon. Do not cook after the pineapple is in, as
that will destroy the flavor. . You will have to watch the
marmalade very carefully while cooking as it burns very
quickly. Some use pound for pound. Too much sugar
destroys the flavor of the apricots.
MRS. D. M. EDWARDS.
QUINCE HONEY.
Pare your quinces and slice small enough to put through
your meat chopper and after they are ground fine to every
For fine Ice Cream and
LADIES' AID COOK BOOK 51
cup of pulp put 2 cups of cane sugar. Cook until you think
it thick enough. I think you will like this.
MRS. E. M. PERDEW.
MARMALADE.
One quart ripe tomatoes measured after the fruit has
been peeled, 2 Ibs. sugar, 2 oranges, 1 lemon. Remove
pulp from oranges and lemon with spoon. Boil rind until
tender and cut them in narrow strips with a pair of
scissors. Put all ingredients on to boil, stirring constantly
for two hours or until marmalade is thick and strips of
rind are transparent. Seal. Made of yellow tomatoes the
marmalade is beautiful in color. MRS. ELAM.
52 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 53
54 LADIES' AID COOK BOOK
Pies
CHOCOLATE PIE.
Beat together y 2 cup of sugar, 1 cup of milk, butter size
of an egg. Add IV 2 tablespoons of grated chocolate, the
yolks of 2 eggs well beaten, 1 % tablespoons corn starch dis-
solved in a little cold milk, % teaspoon of vanilla. Stir
the mixture over fire until thick and smooth. Make a rich
crust as large as pie plate and bake. Fill the baked crust
with custard and place on top a gill of rich cream which
has been whipped to a froth. MRS. W. J. HADEN.
CHOCOLATE PIE.
Heat 1 cup of milk with 2 tablespoons of grated chocolate,
cream yolks of 3 eggs, % of a cup of sugar. Add to milk,
flavor with vanilla. Bake in lower crusts and put whites of
the eggs on top. MARY PIERCE.
LOVER PIE.
Make custard of 1 pt. milk, 1 cup sugar, lump of butter
size of an egg, 3 large tablespoons flour, yolk of 6 eggs;
season with vanilla. Use double boiler. Make frosting of
whites and brown slightly in the oven. Enough for two
pies. MRS. N. W. MILLER, Orosi.
SQUASH PIE.
Half cup stewed and sifted squash (not watery but dry
and mealy), 1 cup boiling milk, % cup sugar, y 2 teaspoon
salt, saltspoon cinnamon and 1 egg beaten slightly. Mix in
the order given. Line a plate with paste, put on a rim or
LADIES' AID COOK BOOK 55
scallop the edge of paste and fill with squash. Pumpkin
pies are made in the same way.
MRS. ARTHUR DECHMAN.
RAISIN PIE.
Wash thoroughly 1 package of Thompson seedless raisins,
cover with water and boil until tender. Add 2 cups sugar
and thicken with 3 tablespoons of flour mixed smooth in a
little water. Stir until the flour is cooked. Bake between
two crusts. Put small pieces of butter between and a little
nutmeg if liked, on the pie before putting on the top crust.
This is sufficient for three pies. MRS. JAS. SIBLEY.
RAISIN PIE.
One cup seeded raisins, 1 cup chopped walnuts, 1 cup
sugar, 1 cup sour cream. Yolks of 3 eggs well beaten. Bake
with one crust. Add well beaten whites flavored with a little
lemon and vanilla and brown nicely.
MRS. JAS. SIBLEY.
LEMON PIE.
One lemon grated rind and juice, 2 eggs, 1 cup of sugar,
1 cup of boiling water, 1 tablespoon of corn starch, a large
lump of butter. MRS. FRANK DONLEY.
COCO AN UT PIE.
One cup cocoanut, 1 cup of sugar, 2 eggs, a large lump
of butter, nearly 1 pint of milk, 2 teaspoons of flavoring,
stir the butter and sugar to a cream, stir this with the
beaten eggs; cook the cocoanut in the milk and let cool,
then mix all together. MRS. FRANK DONLEY, Dinuba.
PUMPKIN PIE.
Line deep pie tin with paste made as follows: 1 cupful
of flour, % cupful of lard, a little salt, butter the size of a
walnut and very cold water. Filling: One cupful of
strained pumpkin, 1 cupful of rich milk, 2 tablespoonfuls of
cream, 1 egg well beaten, a pinch of salt-, ^ cup of sugar to
which has been added % teaspoonful of cinnamon and J /4
teaspoonful of ginger. MRS. E. C. DENEEN.
CUSTARD PIE.
Beat 3 eggs slightly, add 3 tablespoons sugar, 1 saltspoon
salt, 1 saltspoon of nutmeg, pour on 2 % cups scalded
56 LADIES' AID COOK BOOK
milk, strain into a deep plate lined with paste. Bake
slowly and the moment a knife blade comes out clean it is
done. If desired reserve the white of one egg. When pie
is cooled a little cover with a meringue made of the egg
well beaten and % cup sugar.
MRS. ARTHUR DECHMAN.
CARAMEL PIE.
One and one-half cups sugar, % cup butter, cream to-
gether; % cup milk, 5 eggs, 1 cup damson plum preserves
(or any tart preserves) 1 teaspoonful vanilla. This makes
two pies baked in single crust (in moderate oven).
MRS. SCRUGGS.
MOCK MINCE MEAT.
Six soda crackers rolled fine, 2 cups cold water, 2 cups
molasses, 1 cup brown sugar, 1 cup cider or vinegar, 1 cup
melted butter, 1 cup chopped raisins, 2 eggs well beaten, 1
teaspoonful cinnamon, allspice, cloves, black pepper and
salt, 8 or 9 apples chopped fine. MRS. F. H. WILSON.
MINCE MEAT.
Two Ibs. beef, 2 Ibs. suet, 4 Ibs. raisins, 4 Ibs. apples, 1
Ib. citron, 2 Ibs. sugar, 2 whole nutmegs, V z oz. cinnamon,
1 teaspoonful salt, % Ib. lemon peel, % oz. mace and cloves,
2 qts. of wine. MRS. FRANK DONLEY.
CREAM PIE.
One cup pf sweet milk, 1 cup (large) of sugar, yolks of 3
eggs, butter the size of an egg, one tablespoonful of flour;
boil until it thickens, stirring constantly. Then fill the shell
(which has been baked previously) with the mixture and
ice with whites of eggs.
MRS. A. B. WASGATT.
PIE CRUST.
Three cups flour, 1 cup sweet lard, teaspoon salt; rub
flour, salt and lard together, use ice water to make dough.
This makes two pies.
LADIES' AID COOK BOOK 57
58 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 59
60 LADIES' AID COOK BOOK
Cookies
COOKIES.
Two eggs, 2 cupfuls sugar, 1 cupful sour cream, 1 cupful
butter, 1 teaspoonful soda, 1 teaspoonful nutmeg. Flour
sufficient to roll out. MRS. T. F. WILLIAMS.
POTATO DOUGHNUTS.
One and one-half cupfuls sugar, 5 tablespoonfuls melted
butter, 1 cupful mashed potatoes, 1 cupful of sweet milk,
1 egg, 3 teaspoonfuls baking powder, a pinch of salt.
Flavor to taste. Mix soft, roll, cut out and fry in hot lard.
MRS. F. S. CLIFTON.
FRUIT COOKIES.
One-half cupful of sugar, 1 cupful of butter, % cupful
sweet milk, 1 egg, 2 tablespoonfuls baking powder, 1 tea-
spoonful grated nutmeg, 3 tablespoonfuls English currants
or chopped raisins. Mix soft and roll out using first
enough flour to stiff, sufficiently cut out with a large cutter,
wet the tops with milk and sprinkle with sugar. Bake in
buttered tins in a quick oven. MRS. E. C. W. SCRUGGS.
CHOCOLATE COOKIES.
Cream 1 cupful butter, 2 cupfuls sugar, 4 eggs beaten
well. Add % teaspoonful soda dissolved in a little water.
Add 3 cupfuls flour, 1 cupful chocolate.
MISS ELSA RUSCHHAUPT.
DOUGHNUTS.
One cupful sugar, 1 tablespoonful melted butter, a pinch
of salt, 1 cupful sour milk, 1 teaspoonful soda, 2 eggs, nut-
meg to taste. Don't mix hard. Have the lard hot.
MRS. LEETTA COBURN.
Home-made Candies and
LADIES' AID COOK BOOK 61
FRUIT DROPS.
Cream 2 cupfuls sugar and % cupful butter, % cupful
lard, % cupful sweet milk. Three eggs beaten separately,
3 cupfuls flour, 2 teaspoonfuls baking powder, 1 teaspoonful
cinnamon, % teaspoonful cloves, 1 teaspoonful nutmeg,
1 cupful chopped raisins, 1 cupful nuts. Drop with a tea-
spoon into a well greased pan.
MRS. EDNA DONLEY.
GINGER COOKIES.
One cupful of brown sugar, 1 cupful of molasses, % cupful
butter, % cupful lard, % tablespoonful ginger, 2 eggs,
6 tablespoonfuls vinegar, 2 tablespoonfuls soda dissolved in
water. Just enough flour to handle dough easily.
MRS. D. DONOVAN.
ROCKS.
One and one-half cupfuls brown sugar, 1 cupful butter
or lard, 2 l / 2 cupfuls flour, 3 well beaten eggs, 1 tablespoonful
soda dissolved in boiling water, 1 cupful walnuts, 1 cupful
chopped raisins. Drop in small spoonfuls or bake in gem
pans. MRS. F. S. CLIFTON.
NUT CRISPS.
One cupful sugar, % cupful butter, 1 egg beaten separate-
ly, 2 cupfuls rolled oats, 1 cupful nuts, 1 teaspoonful
vanilla. Drop from spoon or pan.
MISS ELSA RUSCHHAUPT.
SUGAR COOKIES.
Three cupfuls sugar, 2 cupfuls butter, 1 small cupful sour
milk, 3 eggs, 1 teaspoonful soda, flavor to taste. Flour to
make a soft dough, roll very thin and bake in a quick oven.
If desired brush cookies over with the yolks of egg, beaten
tablespoonfuls milk, 2 teaspoonfuls baking powder, 1 cup-
ful chopped nuts. Flour sufficient to make as soft as
with a little milk, then sprinkle sugar, cinnamon and
chopped nuts on top. MRS. W. C. HAUSER.
Hot Chocolate at Brower's
62 LADIES' AID COOK BOOK
HOT COOKIES.
Two cupfuls sugar, 2 eggs, % cupful melted butter, 6
possible to handle. Bake in a quick oven.
MRS. M. D. PIERCE.
ROLLED OAT MACAROONS.
Two and one-half cupfuls rolled oats, 2 teaspoonfuls
baking powder, 3 teaspoonfuls butter, 1 cupful sugar, 3
eggs beaten separately, */ teaspoonful salt, 1 tablespoonful
vanilla. Cream butter and sugar, add the well beaten yolks,
then the rolled oats, salt, baking powder and vanilla. Add
the whites beaten stiff. Drop on buttered pans not larger
than 50-cent piece. MRS. GEO. DUNN.
EDENKOBERS.
Two eggs, 1 cupful sugar, ^4 pound almonds pounded
to a paste, *4 pound chopped citron, *4 pound candied
lemon peel, 2 tablespoonfuls drained honey, 2 cupfuls flour,
^/z teaspoonful baking powder. Mix to a paste, roll out and
cut into small cakes. Bake in a moderate oven.
MRS. J. F. WILLIAMS.
SOFT GINGERBREAD.
One-half cupful sugar, 1 cupful molasses, % cupful
shortening, lard or butter, 1 cupful boiling water, 1 even
teaspoonful soda dissolved in water, 2 cupfuls flour, 1 tea-
spoonful each ginger and cinnamon, 1 egg well beaten, 1
cupful raisins seeded and floured. Bake in a slow oven.
MRS. E. E. FIX.
HERMIT COOKIES.
1 cupful white sugar, 1 cupful brown sugar, 1 small
teacupful butter, 3 eggs, 3 tablespoonfuls sour milk, 1 tea-
spoonful soda, 1 teaspoonful cinnamon, 1 teaspoonful nut-
meg, pinch of salt. Flour to make soft batter. Roll and bake
in a quick oven. MRS. E. P. CONRAD.
LADIES' AID COOK BOOK 63
64 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK ($5
Cakes
DINUBA RAISIN CAKE.
Four eggs, 1 cup butter, 2 cups brown sugar, 1 cup sour
milk, 4 cups flour sifted three or four times, 4 cups raisins,
1 nutmeg, 1 tablespoon cinnamon, % tablespoon cloves,
1 desertspoonful of soda add dry sprinkling in last.
MRS. W. P. DAY.
MARBLE CAKE.
One cupful butter, 2 cupfuls sugar, 4 well beaten eggs,
3 cupfuls well sifted flour, 2 teaspoonfuls chocolate, %
cupful cream or milk. Flavor light part vanilla. Stir
chocolate in one-half mixture. Put alternately in deep
pan. Bake in moderate oven. MRS. ELAM.
BURNT LEATHER CAKE.
Nine tablespoons of milk, 1 cup of white sugar, 1 %
cups of flour, 2 eggs, 2 tablespoons butter. Put all together
and beat for twenty minutes. Put % cup brown sugar in
granite pan and heat until it smokes well. Take off the
stove and put in % cup of warm water and stir until it
cools. Can do this before mixing the cake. Use 3
tablespoons of liquid in frosting. The sugar for frosting
must be cooked a little harder than for common frosting
as the 2 tablespoonfuls of liquid thin it too much if you do
not cook it more than usual. MONTICELLO FIX.
NUT CUP CAKES.
One-half cup butter, 1 cup sugar, creamed
together; two cups flour, one cup milk, three tea-
spoons baking powder, 3 whites of eggs, added
last, 3-4 cups chopped nut meats, flovoring.
MRS. B. W. KENNING.
66 LADIES' AID COOK BOOK
FRUIT CAKE.
Twenty eggs, 2 Ibs. butter, 2 Ibs. powdered sugar, 2 Ibs.
flour, 1 Ib. citron, 1 Ib. ground figs, 2 Ibs. raisins, 2 Ibs.
currants, 1 teacup of brandy and 4 teaspoons of baking
powder. Spices to taste. Fruits floured and put in last.
MRS. O. C. WILLIAMS.
CHOCOLATE LAYER CAKE.
One cup sugar, y 2 cup butter, creamed, 2 cups of flour,
y 2 cup of sweet milk, 2 teaspoonfuls of baking powder, 2
eggs, flavor with lemon. Chocolate filling: Two heaping
tablespoonfuls of Walter Baker's chocolate, scant cup of
milk, y 2 cup of sugar, lump of butter. Boil until right
consistency. Flavor with vanilla.
MRS. KIRKPATRICK.
DRIED APPLE FRUIT CAKE.
Soak 3 cups of dried apples over night in enough cold
water to swell them. Chop them in the morning and put
on the fire with 3 cups of molasses. Stew until almost
soft, add a cup of nice raisins and stew a few minutes
longer. When cold add 3 cups of flour, 1 cup of butter, 3
eggs and a teaspoonful of soda, % nutmeg, 1 teaspoon of
cinnamon. Bake in a steady oven. This will make two
good-sized cakes. MRS. B. C. W. SCRUGGS.
SPICE CAKE.
One and one-half cups of sugar, 1 cup melted butter
and lard, 3 eggs beaten separately, 1 cup sour milk, 2 tea-
spoons of soda, 2 cups of flour, 2 teaspoons of cinnamon,
y 2 teaspoon of cloves, 1 cup of chopped raisins, 1 cup of
nuts, a little salt. Flavor with vanilla. Bake as loaf or
in layers. MRS. C. S. DE LANO.
MRS. CLIFTON'S PRIZE RAISIN CAKE.
One and one-half cups of sugar, y 2 cup of shortening
(-cant), 2 eggs, 1 cup of buttermilk, 2 cups of flour, 1 cup
of chopped and seeded raisins, 1 teaspoonful each of soda,
cinnamon and cloves. Filling: One cup of sugar, 14 cup
of water, boil until it hairs and then add the beaten white
For fine Ice Cream and
LADIES' AID COOK BOOK 67
of 1 egg. Stir until it commences to thicken and then add
1 cup of chopped raisins and flavor with vanilla.
MRS. WYLLIE.
SILVER CAKE.
One-half cup of butter, iy 2 cups of sugar, 1 cup of milk,
3 cups of flour, 2 teaspoonfuls of Royal baking powder, the
whites of 6 eggs, 1 teaspoonful of lemon extract.
MRS. F. L. WHITE.
WHITE MOUNTAIN CAKE.
Two cups sugar, 1 cup butter, 1 cup milk, 3 cups flour,
1 full teaspoonful of good baking powder, 1 teaspoonful
lemon extract, whites of 10 eggs. Cream sugar and butter
together. Add milk by beating in a spoonful at a time.
Sift flour and baking powder together six times and beat
into cake one spoonful at a time. Add lemon extract last.
Whip eggs to stiff froth. Add about two spoonfuls at a
time to mixture. Then beat until smooth and creamy.
Pour into pan and bake slowly till done. This can be used
either for loaf cake, or layer cake. Delicious.
MRS. B. FRANKLIN.
WINE CAKE.
Two cups sugar, 1 cup butter, 3 cups flour, 1 cup port
wine, 2 cups chopped raisins, 1 whole egg and whites of
4, 1 teaspoonful of soda, % teaspoon salt. Bake in three
large layers or four small ones. Put together with white
boiled icing. MRS. B. M. HOLLAND.
MBS. B. DUNN'S DEVIL FOOD CAKE.
Two cups of brown sugar, y 2 cup sour milk, y 2 cup
boiling water, % cup butter, % cup chocolate, 2 cups
flour, 1 level teaspoonful soda, 2 eggs. This will make
three layers. Filling: Two cups brown sugar, y 2 cup
sweet cream, y 2 cup butter. Cook until waxy. One pound
nuts if desired. MRS. R. F. DUNN.
POTATO CAKE.
Two cups of sugar, 2 cups of flour, 1 cup of butter, 1 cup
of mashed potatoes, 1 cup of chopped walnuts, 1 cup of
Candies see Mrs. Carlson
68 LADIES' AID COOK BOOK
ground chocolate, % teacup of sweet milk, 4 eggs, tea-
spoonful of cinnamon and nutmeg, 2 heaping teaspoonfuls
baking powder sifted with flour, pinch of salt.
MRS. A. TIMMONS.
HOT WATER SPONGE CAKE.
Yolks of 3 eggs and 1 cup of sugar creamed, 1 teaspoon-
ful vanilla, % teaspoonful of salt, y 2 cup of boiling water,
1 cup of flour with 1 teaspoonful of baking powder. Add
stiffly beaten whites of 3 eggs. Bake in slow oven.
MRS. GEO. DUNN.
APPLE SAUCE CAKE.
Two cups flour, 1 cup sugar, 2 level teaspoons soda, 1
level teaspoon baking powder, 1 level teaspoon cinnamon,
Vz teaspoon cloves, % teaspoon nutmeg, 2 tablespoons
corn starch, 3 tablespoons chocolate. Sift all together until
well mixed. Stir into this 1 cup nuts and 1 cup raisins.
Mix *4 cup butter with 1% cups apple sauce. Into this
add the dry ingredients. Stir until well mixed and bake
one hour. MRS. J. R. CLOTFELTER.
JAM CAKE.
One cup sugar, y 2 cup butter, 3 eggs, % cup sweet milk,
1 teaspoon soda, 1 teaspoon baking powder, 2 cups flour,
1 cup jam. JESSIE MARTIN.
DEVIL'S FOOD.
(Fit for the Angels.)
Two cups sugar, % cup butter, 2 eggs, % cup bakers'
chocolate dissolved in one-half cup boiling water, a little
salt, 1 teaspoon soda, y 2 cup sour milk and 3 cups flour.
Bake in layers. Filling: One-half cup of cream or rich
milk, % cup butter, 2 cups sugar, 1 teaspoon vanilla. Mix
these together with 2 tablespoons chocolate and cook until
it becomes waxy; then cool and spread quickly on layers.
MRS. A. B. WASGATT.
ANGEL'S FOOD CAKE.
Whites of 11 eggs beaten stiff, 1% cups of granulated
sugar, sift three times, 1 cup of flour, sift five times, 1
teaspoon of cream tartar, sift five times with flour. Add
the sugar slowly to the eggs, then the flour and cream of
tartar and any kind of flavoring. Turn quickly into an
LADIES' AID COOK BOOK QQ
ungreased tin and bake forty-five minutes. When done
take out and turn upside down and leave until it falls out
of pan. MRS. JOHN L. RHODES.
COFFEE CAKE.
Two eggs, 1 cup brown sugar, 1 cup butter, 1 cup mo-
lasses, 1 cup coffee, 1 Ib. chopped raisins, 1 cup chopped
nuts, 3 spoons baking powder, 3 spoons cinnamon cloves,
4 cups flour. MRS. FRANK STARK.
COFFEE CAKE.
One cup sugar, 1 cup molasses, 1 cup butter, 2 eggs, 1
teaspoon soda, 1 cup raisins, 1 cup cold coffee, spices to
taste, cloves, allspice arid cinnamon, enough flour to make
quite thick and bake into loaf. MRS. E. P. CONitAD.
FRUIT CAKE BY MEASURE.
Two scant teacups butter, 3 cups dark brown sugar, 6
eggs, whites and yolks beaten separately, 1 Ib. raisins
seaded, 1 Ib. currants, washed and dried, ^ Ib. citrou cut
in thin strips, also ^ cup cooking molasses and ^2 cup
sour milk. Stir butter and sugar to a cream, add Mi-
grated nutmeg, 1 tablespoon brown cinnamon, 1 teaspoon
cloves, 1 teaspoon mace. Add molasses and sour milk.
Stir well. Add beaten *eg yjollos, wine glass grape juice.
Stir again. Add 4 cups sifted flour, the beaten whites of
eggs. Dissolve a level teaspoon soda and stir in. Mix
fruits together and stir into it 2 heaping tablespoons
liour, then stir into cake. Butter baking pan, lined with
letter paper well buttered and bake in modern oven 2 %
hours, perhaps a little longer.
MRS WM. MACKERSIE.
WHITE CAKE.
Two cups of sugar, 1 of butter, 3 cups of flour, the
v/hites of 6 eggs, 2 teaspoonfuls of baking powder, 1 cup of
sweet milk. Cream the butter and sugar together. Sift
the baking powder and flour three times, add to the butter
and sugar, beat the whites to a stiff froth, add the milk
and last fold in the whites of the eggs.
MRS. J. W. FRASER.
70 LADIES' AID COOK BOOK
WHITE SPONGE CAKE.
Sift together 1 cup of flour, % cup of corn starch, I tea-
spoonful of baking powder; add 1 cup of sugar, 1 tea-
spoonful extract of rose, then add the whites of 8 eggs
whipped to a stiff froth. Mix thoroughly and bake in a
well buttered cake tin in a quick oven thirty minutes.
MRS. J. P. WILLIAMS.
GOLD CAKE.
Yolks of 8 eggs, 1 cup sugar, % cup butter, % cup milk,
1% cups flour, 2 teaspoons baking powder. Flavor with
lemon. MRS. J. P. WILLIAMS.
ORANGE CAKE.
One and one-half cups of sugar, 1 tablespoon melted
butter, 5 eggs beaten very light, 2 cups of flour, 2 teaspoons
of baking powder, \' z cup of water, the juice and grated
rind of 2 oranges. Bake in layers or loaf. Orange filling
for cake: Juice and grated rind of 2 oranges, % teacup of
sugar, enough water to dissolve 1 % teaspoons of gelatine.
Let all boil ten minutes and spread between layers.
JESSIE M. MARTIN.
WORLD'S FAIR t'AKE.
One and one-half cups of sugar, % cup of butter, % cup
of milk, 1 % cups of flour, 3 eggs beaten separately, 1 large
teaspoonful of baking powder. Prepare the following and
add to cake: Six tablespoons of chocolate and 8 level
tablespoons of sugar dissolved in 2 tablespoons of scalded
milk. Bake in large flat pan. Frosting: Two cups of
sugar, butter size of an egg, % cup of milk. Boil fifteen
minutes and pour into bowl and stir rapidly until it thick-
ens. Add 1 tablespoon of vanilla. Spread on cake.
MRS. GORDON C. GIFFEN.
FRUIT OR WEDDING CAKE.
Ten eggs, 1 Ib. sugar, 1 Ib. flour, 1 Ib. butter, 3 Ibs.
raisins, 1 Ib. currants, % Ib. citron, % Ib- orange, 25 cents
walnuts, 1 nutmeg, all kinds of spice, % teaspoon soda,
1 gill molasses, 1 glass currant jelly, 1 cup prunes stoned,
cooked and without juice. Dissolve soda in water and add
just before fruit. Bake four hours, having oven merely
warm to begin, gradually increase heat for two hours, then
moderate oven until baked. MRS. WYLLIE.
LADIES' AID COOK BOOK 71
CARAMEL PILLING.
Two cups brown sugar, 1 cup white sugar, butter the
size of an egg, % cup milk, % teaspoonful of salt. Boil
seven or eight minutes. When you remove from the stove
add vanilla and stir until the consistency of cream.
MRS. B. M. HOLLAND.
BOILED FROSTING.
One cup of sugar, 5 tablespoons of cream or milk (if milk
is used put a little butter in), stir all the time until it
threads. Set in a dish of cold water until thick.
MRS. DONLEY.
ICING FOR CAKE.
One-fourth cup sugar, 4 tablespoons water. Boil four
minutes; take from fire, stir in powdered sugar.
MRS. G. W. OSTERHOUT.
COFFEE ICING.
One cup powdered sugar, 1 tablespoon butter, 1 table-
spoon chocolate. Cream together, then add 2 tablespoons
boiling coffee or boiling water and flavor.
MRS. G. W. OSTERHOUT.
EGG FROSTING.
One teacup sugar, 4 tablespoons cold water. Boil till it
strings. Pour slowly into beaten white of egg.
MILK FROSTING.
One cup sugar, 6 tablespoons milk, a little butter or
cream. Boil till it forms a soft ball when dropped in cold
water.
CHOCOLATE FILLING.
Melt 1 square unsweetened chocolate, add 1 cup sugar
and 1 cup milk. When comes to boil thicken with either
flour or corn starch; remove from stove, add 1 cup chopped
nuts and spread on cake.
MISS ELSA RUSCHHAUPT.
CHOCOLATE FILLING.
One cup of milk, 1 cup of sugar, % cup of chocolate,
butter size of an egg. Boil until thick and creamy, add
small teaspoon of vanilla and beat until thick enough to
spread on cake. MRS. G. W. 'WYLLIE.
72 LADIES' AID COOK BOOK
CREAM FILLING.
One cup cream whipped to a solid froth, % cup sugar,
1 teaspoon flavoring. Mix lightly together and use at once.
MRS. WYLLIE.
ORANGE FILLING.
Juice of large ripe orange, beat with pow'd sugar till it
will spread. Stir until it is smooth and creamy and add
teaspoon of the yolk of an egg.
MRS. C. W. SEIFRIED.
OPERA CARAMEL FROSTING.
One and one-half cups brown sugar, % cup thin cream,
% teaspoon butter. Cook until a ball is formed when
the mixture is tried in cold water. Beat until ready to
spread. MRS. H. F. SEIFRIED.
FUDGE FILLING.
One square unsweetened chocolate, 1 % cups sugar, y 2
scant cup milk, a piece of butter size of walnut. Let come
to boil, then beat while boiling four minutes. When cooler
add vanilla.
MOCA FILLING.
Six tablespoonfuls pulverized sugar, 6 tablespoonfuls un-
sweetened cocoa, butter size of an egg, 4 tablespoonfuls
hot coffee. Beat until smooth. Flavor with vanilla.
MRS. J. H. McCRACKEN.
LOVELY CAKE.
One-half cup sour cream, 1 cup sugar, % cup milk, 3
eggs, 2 cups flour, % teaspoonful soda, 1 teaspoon baking
powder, pinch of salt and flavor. Bake in layers. Filling:
One-half cup thick cream whipped until very thick; add %
cup sugar and 2 tablespoons of ground chocolate and flavor.
Spread on layers when cold. GEORGIE PIERCE.
CRACKER CAKE.
One and one-half cups of finely rolled crackers, 1 cup
finely chopped walnuts, 2 % sticks of chocolate, l / 2 cup of
milk, 1 rounding cup of sugar, y 2 cup of butter, 1 heaping
teaspoon of baking powder, 1 teaspoon cinnamon 1 tea-
spoon nutmeg, 1 teaspoon vanilla, 1 teaspoon lemon, 7
eggs. MRS. H. H. BURUM.
LADIES' AID COOK BOOK 73
ANGEL FOOD CAKE.
Whites from 11 to 14 eggs, 1 cup flour, 1% cups sugar,
1 teaspoon cream of tartar, pinch of salt in flour. Sift flour
and sugar, each separately, six times. Beat eggs until they
begin to froth well, then add cream of tartar and beat
until very light. Slowly add sugar, giving it time to dis-
solve as it is stirred; then slowly add flour. Bake in un-
greased pan, with paper cap for covering. Do not open
oven door for fifteen minutes after placing cake in it.
Bake forty minutes. Turn upside down after baked, allow-
ing it to gently fall from pan. MRS. LANDIS.
74 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 75
76 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 77
78 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 79
Puddings
FIG PUDDING.
One Ib. dried figs chopped fine, 1 cupful suet chopped fine,
2 cupfuls bread crumbs moistened with milk, 1 cupful
brown sugar, % cupful white sugar, 2 eggs well beaten,
1 heaping teaspoonful baking powder, 2 cupfuls flour, %
nutmeg, teaspoonful cinnamon, pinch salt. Mix well, tie in
damp floured cloth and boil three and one-half hours.
Serve with any desired sauce.
MRS. J. P. SHARP, Fresno.
NORWEGIAN PRUNE PUDDING.
Wash 1 Ib. prunes, boil until stones can be removed.
Stones may be cracked and meats added to prunes with 1
scant pint water and 2 cupfuls sugar. This should make
a quart mixture. Let come to a boil. Add 1 scant cupful
corn starch mixed with a little cold water; stir until it
thickens and cook a little. Add juice % lemon, mold and
serve with whipped cream or sauce. Sauce: Whites of 3
eggs beaten stiff; add % cupful sugar; add beaten yolks
eggs; flavor. MRS. A. DECHMAN.
PLAIN RICE PUDDING.
Soak % cupful raw rice in 1 pint warm milk for two
hours. Keep milk warm by setting vessel in warm water.
.Put a pinch of salt into milk with pinch of soda. After
the milk has been absorbed add a quart of milk. Turn
into a pudding dish, add 4 tablespocnfuls sugar, 1 table-
spoonful melted butter, and 1 teaspoonful vanilla or nut-
meg or cinnamon. Set in a pan of hot water in a slow oven
for two hours. Add more hot milk if the rice grows dry.
MRS. W. H. ELAM.
80 LADIES' AID COOK BOOK
DATE PUDDING.
One cupful suet, 2 cupfuls bread crumbs, 2
cupfuls dates, 1 cupful sugar 3 eggs, I tea-
spoonful cinnamon, nutmeg, % teaspoonful cloves, 2 tea-
spoonfuls baking piowd/er. Mix well with
water and steam three hours. MRS. F. DONLEY.
CARROT PUDDING.
One cupful grated carrots, 1 cupful grated potatoes, 1
cupful sugar, y 2 cupful butter, 1 cupful flour, 1 cupful
raisins, 1 teaspoonful soda dissolved in warm water, a
pinch of salt, spices to suit. Cook in double boiler for
three hours. MRS. E. E. FIX.
SPANISH CREAM.
Dissolve a box of Knox's gelatine in a quart of milk a
few minutes, put on fire in double boiler; beat the yolks
of 3 or 4 eggs with 1 cupful sugar to a cream, stir into
the milk when nearly boiling. Let it come to a boiling,
take off the fire, add a pinch of salt and the beaten whites
of the eggs. Flavor with lemon extract, mold in pudding
mold or cups, serve with cream. Make evening before
using. If a pinch of coloring is desired dissolve the little
tablet that comes in gelatine.
MRS. W. C. HAUSER.
BREAD PUDDING.
Five slices bread soaked in cold water. Wring dry in
napkin. One-fourth teaspoonful each cinnamon, cloves and
allspice, 1 heaping tablespoonful chocolate, 1 cupful brown
sugar, 2 beaten eggs, 1 cupful chopped raisins, % teaspoon-
ful baking powder, vanilla to taste. Steam one and one-
half hours and serve with hard sauce.
MRS. J. P. SHARP, Fresno.
GRAHAM BUDDING.
Two eggs, 1 scant cupful milk (sour), 1 heaping cupful
graham flour, 1 cupful chopped raisins, % cupful molasses,
1 teaspoonful each soda, cinnamon, cloves, nutmeg, salt.
Steam three hours. Sauce: One cupful sugar, 1 beaten
egg, V-2 cupful butter stirred to a cream with sugar, grated
rind and juice of 1 lemon. Beat thoroughly with sugar and
butter. Add 5 tablespoonfuls of hot water one at a time.
Keep hot but do not boil. MRS. F. S. CLIFTON.
LADIES' AID COOK BOOK gl
SNOWBALLS.
One-half cupful sugar, % cupful butter, % cupful milk,
whites of 4 eggs, 1 cupful flour, % cupful corn starch,
3 teaspoonfuls baking powder. Pour in butter cups and
steam three-fourths of an hour. Serve with following
sauce: One cupful sugar, % cupful butter creamed; add
a box strawberries hulled and mashed.
MRS. J. R. CLOTFELTER.
PINEAPPLE SPONGE.
One can grated pineapple, 1 cupful sugar, cooked to-
gether. Soak % box Knox's gelatine in cold water enough
to dissolve. Stir hot pineapple into gelatine. When this
begins to set, add 1 pint cream whipped stiff. Put into a
mold and set from three to four hours.
MRS. MAXWELL HAMILTON.
WABFOBD PUDDING.
Three-fourth cupful sugar, 1 egg, butter size of walnut,
or egg, 3 tablespoonfuls buttermilk, a pinch of salt, % cup-
ful jelly or preserves, 1 cupful flour, % of a level teaspoon-
ful soda, little cinnamon. Put in pan and bake. Don't
grease pan. Serve with sauce. Especially good for using
up left over jam or jellies. MRS. FITZSIMMONS.
PEACH PUDDING.
Two tablespoonfuls melted butter, % cupful sugar, 1 egg,
1 teaspoonful nutmeg, % teaspoonful soda, % cupful sour
milk. Beat in % cupful flour, add 2 cupfuls sliced
peaches. Steam one hour. MRS. M. D. PIERCE.
ORANGE SPONGE.
Juice of 6 oranges and 1 lemon, 2 cupfuls sugar. Dis-
solve l /2 box gelatine in % cupful cold water, then add Vz
cupful hot water, and a little coloring that comes in pack-
age of gelatine. Add juice and sugar. Beat the whites
of 3 eggs to a stiff froth. Stir in when mixture is about
cold and beat until whole is stiff and frothy. Then pour
into molds or the halves of orange skins and sorve with
whipped cream. MRS. WARREN FRASER.
CHOCOLATE PUDDING.
One cup bread crumbs, 1 pint milk, % cup sugar, %
cupful Baker's chocolate, yolks 2 eggs. Mix all together.
82 LADIES' AID COOK BOOK
Put on range until it thickens. Put into oven for a few
minutes. Beat whites of eggs with 2 tablespoonfuls sugar
and spread on top. Let it slightly brown in oven.
MRS. M. D. PIERCE.
CHRISTMAS PLUM PUDDING.
One cup finely chopped suet, 2 cups of fine bread crumbs,
1% cups sugar, 2 cups seeded raisins, 1 cup currants, 1 cup
chopped blanched almonds, % cup citron sliced thin, 1
orange and lemon peel, 1 teaspoon each salt, cloves and
grated nutmeg, 2 teaspoons cinnamon, 4 well beaten eggs.
Dissolve a level teaspoon soda in tablespoon of warm water.
Flour the fruit thoroughly from a pint of flour. Mix the
remainder as follows: In a large bowl put the well beaten
eggs, sugar, spices and salt and a teaspoonful of milk; stir
in the fruit, chopped nuts, bread crumbs and suet until all
are used, putting in the dissolved soda last, adding enough
flour to make the fruit stick together, which will take all
of the pint of flour. Tie up in a cloth and boil four hours.
Serve with lemon or any kind of well flavored
sauce. MRS. F. H. WILSON.
APPLE TAPIOCA PUDDING.
To % cup soaked tapioca add 1% pints water and boil
until clear. Add 1 cup sugar, flavor and pour over 6 apples
cut in eighths. Bake one hour. Serve with whipped
cream.
LADIES' AID COOK BOOK 83
84 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK g5
86 LADIES' AID COOK BOOK
Candy
COCOANUT CREAMS.
Take 3 cups white sugar, 1 cup milk; boil ten minutes.
Add 1 cup cocoanut with teaspoon of corn starch dry. Boil
five minutes, then pour into a dish and stir until creamy.
Cut into inch squares. MRS. B. R. YOUNGER.
MARSHMALLOWS.
One package Knox gelatine, dissolved in 10 tablespoons
cold water, 8^2 cups sugar dissolved in 14 tablespoons hot
water, 1 teaspoonful salt. Prepare gelatine, also sugar and
water, stir gelatine into the sugar and water, beat fifteen
minutes, pour into square pan. Let stand over night, then
cut in squares and roll in powdered sugar.
FUDGE.
Two cupfuls brown sugar, 2 cupfuls white sugar, 4 table-
spoonfuls chocolate, 1 cupful rich milk or cream. Add 1
teaspoonful butter (butter added after boiling commences)
cook until it makes a soft ball in cold water. Take from
fire, add 1 teaspoonful vanilla. Stir until it begins to
thicken. Spread on plates. Nuts may be added if wished.
RACHEL ELAM.
MOLASSES CANDY.
Three cupfuls brown sugar, 1 cupful New Orleans mo-
lasses, 1 cupful hot water, % teaspoonful cream tartar,
butter size of walnut added after boiling commences. Stir
constantly. Boil until it hardens in cold water. Flavor
with peppermint. When cool pull until light. Cut into
half inch pieces with scissors. FLORENCE FOSTER.
MOLASSES CANDY.
Two cups molasses, 1 cup granulated sugar, 1 table-
spoon vinegar, 1 tablespoon butter, 1 teaspoon soda. Boil
LADIES' AID COOK BOOK 87
molasses, vinegar and sugar until it will harden in water.
Add butter and soda, pour on buttered tins and pull.
CHOCOLATE CARAMELS.
One cup chocolate, 1 cup molasses, 1 cup sugar, % cup
milk. Boil slowly until it will harden in water. When
nearly done add piece of butter size walnut. Do not stir.
Pour on buttered plate to cool and mark in squares.
PINOCHE.
Two cups brown sugar, 1 cup white sugar, 1 cup sweet
milk. Boil all together slowly on stove and add a very
small pinch of soda to prevent milk from curdling. Flavor
with vanilla. When boiled it will hair. Remove from fire
and stir. Then spread on tins. Nuts of any kind may be
added.
BUTTERSCOTCH.
Two cups granulated sugar, 4 tablespoons Orleans mo-
lasses, % tablespoon butter, 4 tablespoons water, *4 tea-
spoon vanilla. Boil until it hardens when dropped into
water. Pour on buttered tins.
PANOCHE.
Three cups brown sugar, 1 cup sweet milk, butter size of
walnut. Boil until it makes soft ball in cold water. Re-
move from fire, add chopped nuts. When cool cut in
squares. MRS. WARD.
SEA FOAM.
Two cups brown sugar, % cup boiling water. Boil until it
forms soft ball in cold water, then pour over beaten white
of an egg. Stir until stiff enough to drop from spoon on
greased paper. Nuts may be added if desired.
MRS. F. S. CLIFTON.
FONDANT.
Two cups sugar, % cup water, 2 tablespoons glucose.
Boil until it will form ball in cold water. Do not stir
while boiling. Remove from fire and when quite cool stir
until it is white and then knead. The more it is worked
the finer the cream. A great variety of candies can be
made by using this fondant with different flavors, nuts,
chocolate, etc. MRS. WARD.
gg LADIES' AID COOK BOOK
TURKISH PASTE.
One cup nuts, 1 cup dates, 1 cup figs, 1 cup raisins.
Grind fine and mix in powdered sugar. Roll thin and cut
in squares. MRS. WARD.
MUNICH CREAM.
One cup cream, 3 cups sugar; stir until it boils; add %
teaspoon cream tartar. Boil twenty minutes. Remove
from fire and stir until it whitens. Flavor to suit.
MRS. WARD.
CREAM CANDY.
Beat whites of 4 eggs stiff, add 5 tablespoons cold water,
flavor; add confectioner's sugar until stiff enough to knead.
Let stand until it hardens. This is the foundation for a
great many candies by using different flavors and nuts, etc.
MRS. WARD.
LADIES' AID COOK BOOK
90 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 91
92 LADIES' AID COOK BOOK
Household Hints
TO REMOVE AXLE GREASE.
.Spread butter evenly on the spot. Let remain there until
thoroughly soft and greasy, then wash out in soft, soapy
water and the stain will come out and no marks left. This
will be found valuable, especially for children's clothes.
TO DRIVE AWAY ANTS.
In one-fourth of a cupful of water put one teaspoonful
each of sugar and tartar emetic. Place in the haunts of
the ants. Also good for getting rid of roaches.
POUR ROWS OF BUTTONS.
Instead of using 2 rows of buttons on my little girl's
waists, as is usually done, I sew on 4 rows and so make
last year's petticoats and this year's dresses fit together
without showing a line between the hem and the bottom
of the skirt. Also this year's petticoats and last year's
dresses fit together without the skirts hanging below.
FRUIT STAIN REMOVER.
Before the goods are wet moisten the spot with camphor
and the stain will come out when washed. This is especial-
ly good for table cloths.
Lemon juice and salt is very good for removing fruit
stains in clothing. After rubbing into the spot put out in
the sun. When dry, wash well.
TO REMOVE STAINS FROM ENAMELED WARE, SINKS,
ETC.
Sprinkle chloride of lime liberally over sink, moisten with
cold water, let stand and after a few hours wash off and
find perfectly white sink.
LADIES' AID COOK BOOK 93
TO IMPROVE YOUR STARCH.
Make starch in the usual way then add teaspoon each
of turpentine and powdered borax.
TO KEEP RICE FROM STICKING
When cooking rice, if the seasoning of butter is added,
when the rice is put on to cook, it can be covered and left
until done, providing enough water was put on at first, and
it will not run over.
TO FRESHEN REFRIGERATORS AND MILK ROOM
Charcoal is recommended as an absorber of gases in
the milk room. It should be freshly powdered and kept
there continually, especially in hot weather when unwhole-
some odors are most liable to infect the milk.
TO WHITEN CLOTHES
A teaspoonful of powdered borax put in the last water
in which clothes are rinsed will whiten them surprisingly.
A tablespoonful of turpentine boiled with your white
clothes will greatly aid the whitening process.
TO BANISH MUSTY ODORS AND ABSORB MOISTURE
Keep unslacked lime in damp cellars to absorb moisture
as well as to banish musty odors.
To freshen your closets when cleaning sprinkle chloride
of lime on shelves and floor, close tightly for several
hours. Sweep up and the result is delightful.
94 LADIES' AID COOK BOOK
LADIES' AID COOK BOOK 95
96 LADIES' AID COOK BOOK
Miscellaneous
VELVET ICE CREAM.
To make 1 gallon: Two quarts of cream, 1 quart of milk,
2 1 / 2 cups sugar, 1 package of Knox gelatine. Pour cream in
the freezer. Dissolve sugar in heated milk and pour in
gelatine previously soaked in four tablespoons cold water;
stir to melt it. Let cool and lastly add flavoring extract.
Put all together the very last moment when all is ready
to freeze. % salt, % fine chopped ice. Pack two hours to
ripen. (This is especially fine.)
MRS. F. S. CLIFTON.
APRICOT ICE.
One quart apricot pulp, juice of 3 lemons, pinch of salt,
2 cups sugar, cold water to fill gallon freezer within two
inches of top. MRS. SETH SMITH.
PINEAPPLE ICE.
Use small can grated pineapple, juice of 2 lemons, 1%
cups sugar, pinch of salt. Add water to nearly fill half
gallon freezer. Mix the ingredients and let stand several
hours before freezing. This allows sugar to melt. Same
proportions for strawberry; crush and put through sieve.
MRS. LE ROY G. SMITH.
GRAPE JUICE OR SWEET WINE.
Select thoroughly ripe grapes (I prefer concord or zin-
fandel), wash and pick from stems, crush and cover with
cold water as for jelly. Bring to the boiling point, strain
through jelly bag and return juice to stove, adding l / 2 cup
sugar to each gallon (you may leave out sugar) heat again
LADIES' AID COOK BOOK 97
to the boiling point and bottle or seal in boiling hot jars
or bottles. Jf you use corks be sure to boil them.
MRS. LE ROY G. SMITH.
ROSE PETAL CONSERVE.
Mix 2 cxips of white sugar with 2 cups of water, place
on stove and when it comes to a boil stir in 1 quart of
rose petals. Let boil until it becomes a thick syrup. Re-
move and let cool, then spread on bread and serve as
sandwiches with coffee. Any kind of rose petals may be
used but do not mix them. MRS. D. C. AMSDEN.
NUT PABFAIT.
One pint whipped cream, whites of 3 or 4 eggs, a /& cup
sugar, y cup water, 1 cup English walnuts, 1 tablespoon
vanilla. Nuts to be slightly crisped in the oven, cooled and
rolled with rolling pin instead of . chopping them. Beat
twice to stiff froth. Boil sugar and water same as for
frosting and pour slowly on the beaten whites and beat un-
til cool, add nuts, vanilla and whipped cream. Pack in 1 Ib.
baking powder cans in ice and rock salt and let stand 3 %
hours or more, if packed in one large can or freezer.
MRS. F. J. WALKER.
CREAM PUFFS
One-half cup butter melted in cup hot water, put in a
small pan to boil; while boiling stir in 1 cup flour; take off
and let cool; when cold stir in 3 eggs, one after the other,
without beating. Drop on buttered tins and bake in a hot
oven twenty or thirty minutes. Filling: One-half cup
whipped cream, white of 1 egg beaten to a stiff froth,
1 tablespoon sugar, % teaspoon vanila. Mix well and
fill puffs when cold. MRS. R. D. DEWHIRST.
SALTED ALMONDS.
Blanch almonds by boiling them for twenty minutes
in 1^4 cups water in which is dissolved % cup salt. Re-
move skins and dry in towel by moving them around. Then
fry in hot olive oil and butter (equal parts) till a pretty
brown. Remove from hot fat and place on brown paper,
changing paper occasionally, and sprinkle with fine salt.
MRS. J. A. MOORE.
98 LADIES' AID COOK BOOK
Dinubas
Cash Store
W. J. Henderson, Prop.
The Place
Where You
Get Your
Money's Worth
Dinuba* Cal
Will not recommend these
Receipts unless you
Use Rochdale
Baking Powder
We carry a full line of
Groceries
We have a
complete
\line of all
Kinds and Styles. Gents' 1 Furn-
ishings. Suits made
to order.
Dinuba
Company
S. J. McCORKLE
Manager
.,;..H"i"i"i"i"H' M 1 1 n i I.I..I..I..I..I..H..M..M 1 1 M-M"i"i"i"M"H"i'
Something New
Every Day
The latest designs and best quality of
Goods at the Lowest Prices is our aim.
Dry Goods, Clothing, Hats, Boots and
Shoes, Fancy Goods, Groceries and
Hardware
L. & E. Seligman
Department Store Dinuba, Cal.
The Dinuba Hotel
Newly furnished. Large veranda.
Lately repainted and papered. All
outside airy rooms. Rates reason-
able by day, week or month.
t C. P. Iverson, Prop. Dinuba, Cal.
>DOOOOOOOOOOOOOOO
Clean Clothes
Are as essential to good health
as goon cooking, and of vastly
more importance to good looks.
We are prepared to do all kinds
of laundry work in the very best
manner, and our work is the
kind that pleases. Family wash-
ing rough dro, 45c a dozed. All
white labor employed. Call or
phone our agent phone 283
and the wagon will call.
Visalia Steam Laundry
E. C. W. Scruggs, Agent, Dinuba
>OOOOOOOOOOOOOOOOOOOOOOCXX)COOOOO
"Rochdale Brand"
IS THE
Quality Sign
If you want something good, call for
Rochdale Spices, Extracts, Baking Powder.
For sale at all Rochdale Stores.
Rochdale Wholesale Co.,
San Francisco, Cal.
United States 'National Bank
of Dinuba
General Banking Business
Capital $25,000.00 Dinuba, California
Aha District Lumber Co.
Dinuba, California
LUMBER
All Kinds of
Building Material,
Orchard and Vineyard
Supplies
J. R. CLOTFELTER, Dist. Mgr.
BLACKSMITH
and WAGON SHOP
Joseph A Jeers, Proprietor
Horse-shoeing, all kinds of implements and
vehicles repaired, buggies and wagons sold.
For Furniture, Carpets,
Linoleum and Mattings
See ERNEST SWEET
Useful Gifts
Are doubly appreciated. We
would be pleased to show you
our superb line of high grade
Silverware
for the toilet table at tempting
prices. Combs and Brushes,
Puff Boxes, Pin Trays, Hat
Brushes, Hand Mirrors, etc.
The collection is remarkably
extensive and attractive.
W. C. Hauser
Dinuba, California
WANTED
5000 Men, Women and
Children to know that
A. L. DICKEY
Now has and always has a large and
complete line of HORSE GOODS to
se?J, and is always pleased to have
YOU
To call and inspect them
******************** * * * * * *****************
I
j
Dinuba Meat Market
A. Iverson, Prop.
Dimiba, California
*
i
$ Buyer of
*
Beef Stock, Hides and Pelts
f Wholesaler and Retailer of Meats on
Foot or on the Block
' * * * * * * * 'I' * **
Don't be downcast on the
subject of
CLOTHING
SHOES, HATS
Furnishing Goods
We have offers that
will spruce you up and
make you smile with sat-
isfaction.
Here is the place
Wasgatt's
Toggery
Dinuba - California
can Recommend
The receipts in this book if you
use the right kind of Cooking
Utensils and a
Good Stove
THE BRIDGE & BREACH
COOK STOVE is a good one
and our stock of Cooking Uten-
sils is complete. Call up 'Mean
261 when you need something
for your kitchen
Dmuba Hardware Store
W. F. DAY
^**>fr********** * * * * -I' 'I' ***** **
f
That's our business. If you need any
pieces in your dining room, parlor, bed-
room or library, let me give you prices
G. M. DOPKINS Dinuba
* >$. >
* * * * * * * * * * * * * * * * * * *********
** * * * * * * * * * * * * * * * * M**************
Want to Save Money?
Do your trading at
"The Model Store" !
4 .
You will always get firstclass goods at t
the lowest prices. We give cash checks, re-
deemable in chinaware, portraits and rugs.
We carry Dry Goods, Ladies' and Gents'
Furnishing Goods, big line of Shoes, Hats
and Underwear.
GRANT OLIVER, Proprietor
********** * * * * * * *
^ ***** ***********
DR. E. F. CONNER
DENTIST
Central Block Building Phone 34
A. N. LOPER, M. D.
PHYSICIAN AND SURGEON
Residence, Alia Ave., North, Phone 1473
Office. Central Block, Phone 1471
J. A. MOORE, M. D.
Phone 1481 Dinuba, California
Our Reputation for Fair and Square Dealing has ex-
tended over a period of 20 years. Established 1889
The Fresno Nursery
F. H. Wilson, Prop.
FRESNO and DINUBA, California
We have for sale this season a complete stock of
Deciduous Fruit Trees and Grape Vines
All Leading Commercial varieties. Our stock is
grown on New Virgin Soil, true to name and first-
class. "Once a customer always a customer," is
pur motto. Write us for prices on your wants.
Catalogue free. Address our Main Office when
writing, to THE FRESNO NURSERY,
P. O. Box 615 Fresno, California
Plumbing of all Kinds
By Experienced Plumbers
At Reasonable Rates
*
*&
Houses connected with water, houses plumbed
and oil burners installed. Call us up by phone
and get our prices.
Muncy & Thorp
U. C. '03 Main 571 >
DR. R. E. MORTON
DENTIST
Hours Morton Building
9 to 12 a. m., 1 to 5 p. m. Dinuba, California **
****^^
Phone Main 1521
1 1
Dr. Wm. Whittington
Diseases of the Lungs a Specialty
Rooms 3 and 4
CENTRAL BLOCK BLDG., DINUBA, CALIFORNIA \ \
*'*^*^**^
GEO. S. REY, D. V. S.
VERTINARY SURGEON
PHONE MAIN 271 DINUBA, CAL.
^M>*MM^4"H^4^^4>'t' * * * ** * * * * * * * 'I' *******
The Pure Food Law
Makes it Prohibitory to
sell any but
Strictly Pure Extracts
Unless labeled
COMPOUND
We make all our own Flavoring Extracts
and guarantee them absolutely free from all
artificial coloring and chemical flavoring.
One teaspoonful will go as far as three of the
Ordinary Kind
We handle all the Spices in bulk and we
guarantee them the best or money refunded.
Allspice, Cloves, White and Black Mus-
tard Seed, Tumeric, Cinnamon, Bay
Leaves, Thyme, Sage, Celery
Seed, Anise Seed, Caraway
Seed, Mace, Ginger,
White, Black and Red Pepper
J. H. McCRACKEN, Ph. G.
Phone Main 600
i
