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Full text of "The Mendelssohn club cook book. This book contains 1394 valuable receipts with instructions for cooking and serving them, also menus for social functions"

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M 5 f 

Copyright N^. 



Mendelssohn Club 
Cook Book 







Compiled by 

The Active Members 

Rockford, Illinois 

Copyright 1909 


Mendelssohn Club. 

CI. A 2 5 1 2 6 

®l]p ^ortmt llrtittiitg QIo. 
finrkfori), iHlinnis. 




Pre-eminently a natural leader and master of details, 

to whose keen instinct and constructive ability 

we are so greatly indebted, 

and whose genius and faith have constantly 

instilled in us the 

vital principal of success, 

this book is affectionately dedicated. 

Mendelssohn Club Committee. 

We know that things quite pretty- 
are most pleasing to the eye; 

That sweet, harmonious music 

calms the soul's great eager cry; 

But we also know the longing 

that the stomach often feels, 

'Tis then you'll find quite charming 
what our useful book reveals. 

— Nan Lakin. 


"In every work, regard the writer's end 
Since none can compass more than they intend, 
And if the means be just, the conduct true. 
Applause, in spite of trivial fault, is due." 

— Pope. 

There is still in existence a tradition, well grounded but not 
well founded, to the effect that the artistic temperament and the 
domestic sciences have but little in common; that they blend about 
as harmoniously as the proverbial oil and water. Just who is re- 
sponsible for its origin is not known, but undoubtedly it comes 
down to us from the dark ages, as one who had any light on the 
subject could never have been so blinded to the truth. However, 
truth and tradition often meet as strangers. 

That a musician may also be an accomplished cook, is demon- 
strated every clay. And why not? Are not both accomplishments 
classified under that much abused name of Art? True, one may be 
"art for art's sake" and the other, art for the stomach's sake; but, 
nevertheless, both are found in the same category. And one famil- 
iar with art in any of its branches is already partially equipped to 
understand its many phases. For example, harmony is a basic 
principal in music, pursued with never ceasing vigilance, and what 
is more important in household economics than harmony, even in 
the culinary department? 

This argument is not intended as a vindication, for the posi- 
tion taken does not require that. It is merely for the enlighten- 
ment of any who hitherto may have sat in darkness. A word to 
the scoffer is sufficient. 

Richard Strauss, in his tone-poem, the "Domestic Symphony", 
has shown us that even the greatest of modern composers is thor- 
oughly conversant with the smallest details of housekeeping, and 
is able to reproduce all the musical sounds so dear to the house- 
wife's ear, from the crying of the baby to the fall of the favorite 
bric-a-brac. And how often is that great artist, Ernestine Schu- 
mann-Heink, whom we are proud to claim as an American citizen 
and who has so generously contributed to this little volume, quoted 
as an illustration of the model housewife and mother. 

Other examples might be quoted, ad infinitum, but it is un- 
necessary when we have constantly before us the Mendelssohn 
Club, among whose prominent members are culinary artists of ac- 
knowledged worth and unrivaled genius. Allow me to say here, 
for the benefit of the unitiated, that it is an erroneous idea to sup- 
pose that conversation at the club's "social sessions" is devoted 
to musical matters. On the contrary, that subject is usuall}'- ta- 
booed in favor of the latest discovery in domestic science, while 
those who have not yet assumed household cares listen in wide- 
ej^ed wonder to learned dissertations by the older and wiser mem- 
bers, on such vital topics as "In What Time Should an Egg be 
Beaten," "How Many Bars Should be Used of Laundry Soap," 
"In What Key Should the Tea-Kettle Sing to Denote the Boiling 
Point" and "What Should be the Composition of an Angel-food 
Cake to Make it a Perfect Symphony?" 

It was at one of these social sessions that the subject of pro- 
viding furnishings for the new Mendelssohn Hall was introduced 
for discussion. Funds were needed, and it was the wish of the club 
to provide the necessary amount without drawing upon the emer- 
gency fund. The suggestion came "Why not publish a cook-book?" 
Instantly two score voices echoed, "Cook-book," and the die was 
cast. The suggestion had struck a responsive chord. 

For months the active members of the club, individually and 
collectively, have worked to make this new venture a success and 
to sustain the reputation they hold in every field they have entered, 
of giving always the best. That home duties and the practical side 
of life have not been lost sight of nor neglected in the quest of the 
most beautiful of all the arts, is proven by the issuance of this 
little volume. From cover to cover, its pages will be found brim- 
ming over with invaluable information for the home-maker. 

With its customary broad-mindedness, the club has recog- 
nized the fact that there are other famous cooks, and many have 

generously responded to the invitation to contribute something 
from their choicest store. To those who have assisted in making 
the Mendelssohn Club Cook-Book one of the best ever issued, the 
club here expresses its grateful appreciation. 

With the publishing of this book, the club celebrates its silver 
anniversary. For a quarter of a century it has endeavored to stand 
for all that is highest and best in music, and year after year there 
has been a constant growth, always onward and upward. With 
pardonable pride we place this work before the public, our first 
effort to prove that the pursuit of music is not all-absorbing, but 
all-embracing; that, as Goethe has expressed it, "Level roads run 
out from music to every side;" and that its possession fits one not 
only to adorn the concert stage and the drawing room, but to shine 
with added lustre in the home, as the light that never fails. 

— Ethel Van Wie. 


Bread, Rolls and Breakfast Cakes.. 


Bread 3 

Hop Yeast.. - -- 3 

Potato Yeast..... 3 

Bread in a Mixer.. 4 

Whole Wheat Bread 4 

Sour Milk Bread 4 

Salt-Rising Bread .— 4 

Fruit Bread 5 

Nut Bread 5 

Nut Graham Bread — 

Graham Bread I — 

Graham Bread II 

Nut Bread... .- 

Oatmeal Bread 

Graham Bread with Dates and 

Nuts .- 

Scotch Short Bread — 

English Saffron Bread 

Brown Bread 

Boston Brown Bread I 

Boston Brown Bread II 

Boston Brown Bread III 

Steamed Brown Bread. 

Corn Bread I 

Corn Bread II... 

Sweet Corn Bread 

Johnny Cake I 

Johnny Cake II.. — 

Johnny Cake III .— 

Bread Muffins..... 8 

Graham Gems I 8 

Graham Gems II 8 

Graham Gems III.. 8 

Sour Milli Graham Gems 8 

Rusk. 8 

Short Biscuit. 9 

Tea Rolls 9 


Corn Meal Puffs... 9 

Feather Muffins 9 

Corn Bread or Muffins... 9 

Pop-Overs 9 

Coffee Cake or Muffins... 10 

Muffms I 10 

Muffins II 10 

Muffins III. 10 

Blueberry Muffins 10 

Parker House Rolls. 10 

Plain White Gems.. 11 

Butter Rolls 11 

Raised Biscuit 11 

Whole Wheat Biscuit ..- 11 

Corn Muffins with Dates 11 

Date Muffins 11 

Buckwheat Cakes 12 

Aunt Charity's Corn Cakes.. 12 

Griddle Cakes 12 

Cream Pan Cakes 12 

Pan Cakes. —- 12 

Rye Griddle Cakes..... 12 

Bread Griddle Cakes.... 13 

Rice Griddle Cakes 13 

Graham Griddle Cakes 13 

Waffles I.. 13 

Waffles II 13 

Apple Fritters 14 

Banana Fritters ■-.- 14 

Queen Fritters 14 

Tomato Fritters 14 

Strawberry Short Cake 15 

Never Fail Strawberry Short 

Cake 15 

Lemon Short Cake 15 

Timbale Cases . 15 




Sandwiches and Canapes. 



Sandwiches — 19 

Nut Sandwiches 19 

Horseradish Sandwiches 19 

Cheese Butter Sandwiches — 19 

Russian Sandwiches 19 

Sardine Sandwiches 1 19 

Sardine Sandwiches II 20 

Toast Sandwiches 20 

Cream Cheese Sandwiches 20 

Dutch Sandwiches 20 

Sweet Sandwiches -— 20 

Deviled Sandwiches..— -... 20 


Fried Sandwiches with Ham 20 

Egg Sandwiches 20 

Chicken for Sandwiches 20 

Mushroom Sandwiches 21 

Bacon and Egg Sandwiches 21 

Peanut Sandwiches 21 

Cheese Sandwiches.. 21 

Piniola Sandwiches... 21 

Lettuce Sandwiches 21 

Parsley Sandwiches 21 

Ribbon Sandwiches 21 

Chive Sandwiches 22 

Canapes - 22 

Canapes... 22 

Ham Canapes 22 

Cheese Canapes... 22 

Sardine Canapes.. 22 

Anchovy Canapes.- 23 

Caviere Canapes 23 

Tomato Canapes. — 23 

Cereals 24 

How to Cook Cei'eals 24 

Table for Cooking all Cereals.... 24 

Farina, Fruit Mush 24 

Corn Meal Mush 24 

Fried Corn Meal Mush, Hominy 

and Oatmeal 25 

Spaghetti k la Italienne 25 

Genuine Italian Spaghetti 25 

Spaghetti a la Ellery Band 25 

Macaroni and Cheese. 26 

How to Boil Rice 26 

Spanish Rice 26 

Rice Molds 26 

Rice Milanaise... — 27 

Rice and Peaches served with 

Meat Course. 27 

Coffee, Tea, Chocolate and Cocoa. - 31 

Coffee ..- 31 

How to make Coffee 32 

After Dinner Coffee. 32 

Percolated or Filtered Coffee 32 

Australian Coffee Cup 33 

Tea 33 

How to make Tea 33 

Iced Tea 34 

Russian Tea 34 

Wellesley Tea 34 

Herb Teas.. 34 

Chocolate and Cocoa 34 

Breakfast Cocoa... 34 

Brandy Cocoa..... 35 

Reception Cocoa 35 

Chocolate. - 35 

Chocolate Syrup 35 






Soups with Stock. 


Brown Soup Stock 36 

White Soup Stock.... 37 

Bouillon... -'- 37 

Good Soup.... 37 

Macaroni Soup 38 

Creole Soup 38 

Scotch Soup 38 

Nourishing Broth 38 

Consomme I 38 

Consomme II 39 

Claret Consomme 39 

Chicken Soup.... 39 

Cream of Chicken Soup 39 





Chicken Tapioca Soup 39 

Chicken Gumbo... 40 

Chicken Chowder 40 

Southern Gumbo ..- 40 

Emergency Soup. 40 

Venetian Soup 40 

Mushroom Soup 41 

Puree of Tomato Soup 41 

Tomato Soup 41 

Celery Soup 41 

Black Bean Soup 41 

Chestnut Soup .-. 42 

Almond Soup 42 

Soups without stock 42 

Duchess Soup 42 

Cream of Asparagus Soup.. 42 

Cream of Cheese Soup 43 

Peanut Soup 43 

Corn Soup 43 

Corn Chowder 43 

Puree of Pea Soup 44 

Cream of Pea Soup... 44 

Split Pea Soup 44 

Black Bean Soup. 44 

Lenten Soup.. 45 

Potato Soup 45 

Corn and Tomato Soup 45 

Cream of Celery Soup 45 

Cream of Tomato Soup. 46 

Soup from Left-overs 46 

Fish Choavders and Soup. 


Clam Chowder I.... 46 

Clam Chowder II 47 

Clam Chowder III..... 47 

Fish Chowder 47 

Crab Soup 47 

Oyster Cream 48 

Oyster Broth 48 

Fruit Soups 48 

Cherry and Pineapple Soup 48 White Wine Soup 48 

Fruit Soup 48 

Soup Accompaniments 49 

Dumplings for Soup 49 

Noodles 49 

Egg Kloesse 49 

Croutons 49 

Toast Sticks 49 




Fish and Method of Cooking... 53 

Fish 53 


How to Kill Fish 53 

Table for Cooking Fish 53 

To Boil Fish 53 

To Fry Fish 53 

To Broil Fish.. 54 

Creole Stuffing for Baked Fish.... 54 

Anchovy Sauce 54 

Fish Sauce 54 

Tartare Sauce 54 

Fish Chowder 54 

Stewed Perch, old Country Style 55 

Fried Shad. 55 

Shad Roe 55 

Fish Balls 55 

Creamed Codfish with Poached 

Eggs 56 

Shell Fish. 

Creamed Salt Mackerel 

Escalloped Fish. 

Baked Fillet of Trout 

Salmon Loaf 

Salmon in a Mold 

Creamed Finnan Haddie 

Boiled Halibut 

Planked Fish 

Salmon Croquettes 

Salmon Loaf 

Codfish Balls.. 

Finnan Haddie 

Baked Halibut with Salad Dress- 

Baked Fish with Cheese 

Baked Halibut with Stuffing 

Oysters 59 

Oyster Cocktail 60 

Oyster Stew 60 

Panned Oysters 60 

Fried Oysters... 60 

Escalloped Oysters — ■ 60 

Oyster Omelet - 61 

Oyster Patties 61 

Lobsters 61 

Baked Live Lobster... 61 

Boiled Live Lobster 61 

Creamed Lobster 61 

Lobster k la Newberg 62 

Lobster Cutlets 62 


Buttered Shrimps 

Creamed Shrimps 

Steamed Clams 

Stewed Soft Clams 

Clam Fritters 


Broiled Soft Shell Crabs...... 

Stone Crabs. 

Deviled Crabs 

Frog Legs.. 

Frog Legs, Provencal Fashion. 

Baked Terrapin.... 

Terrapin a la Maryland 






Meats... - -- 69 

Beef - 69 

How to Select Meats. 

Suggestions for Cooking Meats. 

Prime Roast Beef 

Fillet of Beef 

Braised Beef 

Braised Beef en Casserole 

69 Porterhouse Steak, with Mush- 

70 rooms - 73 

72 Spanish Steak 73 

72 Planked Steak 74 

73 Steak Smothered in Mushrooms 74 
73 Beef Steak and Oysters.... 74 



Round Steak 74 

Pressed Beef - 75 

California Sparrows 75 

English Beefsteak Pie 75 

Scotch RolL- -— 75 

Beef Roll -- 75 

German Stew - -- 76 

French RagoM 76 

Goulasch - - 76 

Beef kla Mode —- 76 

Hamburger Steak. 76 

Pot Roast 77 

Mock Duck - 77 


Meat Cakes 77 

Corned Beef Hash I. -.. 77 

Corned Beef Hash II. kla Mar- 
shall Field's Tea Room 78 

Spanish Hash - 78 

Beef Loaf I - -- 78 

Beef Loaf II - 78 

Lemon Beef Loaf. 78 

Spanish Meat Balls 78 

Fricandelles - 79 

Braised Tongue 79 

Cornish Pastry -- --. 79 

Beef Rice Croquettes. 80 

Mutton and Lamb. 


Roast Mutton .— 80 

Stewed Breast of Mutton -. 80 

Boiled Mutton with Caper Sauce 81 

Mutton Steak with Tomato 81 

Mutton or Lamb and Mushroom 

Stew..-.- 81 

Meat and Potatoes 81 

Irish Stew 81 

English Mutton or Lamb Chops, 

en Casserole 81 

Planked Lamb or Mutton Chops 82 

Veal - -- 82 

Veal Roast 82 

Baked Veal Cutlets en Casserole 82 

Veal ltago<it au Parmesan 82 

Veal Stew with Dumplings... 82 

Veal Birds I ...-. 83 

Veal Birds II . ... 83 

Veal Loaf 1 83 

Veal Loaf II...... 83 

Veal Loaf III. 84 

Veal Loaf IV...... 84 

Meat and Rice Loaf — 84 

Crociuettes of Veal I 84 

Veal Croquettes II 83 

Spiced Meats.. 84 

Veal Cheese.... 85 

Egged Veal Hash. 85 

Pork 85 

Roast Loin of Pork 85 

Pork Tenderloin Roast 85 

Pork Chops with Tomato Gravy 85 

Boiled Chops. 86 

Meat Balls..... 86 

Fried Salt Pork...: 86 

Stuffing for Pork 86 

Ham and Bacon. 


Baked Ham I 86 

Baked Ham II 86 

Baked Ham III 87 

Baked Ham IV 87 

Ham Cooked in Milk 87 

Rice ^ la Monterey (Spanish).... 87 

Liver 87 

Kate's Limerick Bacon 88 

Braised Liver 88 



Sausages 88 

Sausages in Batter- 
Roll Sausages 

Toad in Hole. 

Sweetbreads _. 

Sweetbreads and Veal Kidneys.. 89 

Baked Sweetbreads and Olive 
Sauce 89 


Sweetbreads with Mushroom 

Sauce 89 

Chop Suey 1 89 

Chop Suey II 90 



Hollandaise Sauce 90 

Horseradish Sauce 90 

Creole Sauce 90 

Bechamel Sauce 90 

Caper Sauce 91 

Tomato Sauce 91 

French Mustard 91 

Curry Sauce 91 

Mint Sauce 92 

Maitre d' H6tel Butter 92 

Meats and their Accompani- 
ments and Garnishings 92 


Poultry and Game. 


Introduction.... 95 

How to Choose Poultry. 95 

How to Kill Poultry. 95 

Drawing Poultry 96 

Carving. 96 

Chicken.. _ _. _ _.:. 97 

Giblet Broth.. 97 

Roasted Plain _ 97 

Roasted with Giblet Forcemeat.. 97 

Roasted with Oyster Forcemeat 97 

Roasted with Plain Dressing 98 

En Casserole.. 98 

En Casserole with Celery 98 

Pot Pie 98 

Pie 99 

Stewed with Salt Pork 99 

Southern Chicken Pie.... 99 

Fried Spring Chicken 100 

Deviled Spring Chicken 100 

Broiled Spring Chicken 101 

Fillets — How to Prepare for en- 
trees 101 

Fillet k la Toulouse 101 

Gulasch 102 

Boiled with Oyster Sauce.. 102 

Curried 102 

Chop Suey 102 

Croquettes 1 103 

Croquettes II 103 

Ways of Using Cold Chicken or Other Fowl. 


Creamed ..:... 103 Jellied 104 

Patties. 104 Escalloped. 104 

Shortcake 104 Chicken and Rice Loaf 104 

Bechamel... 104 Souffle 105 

Newberg. .' 104 Boudins 105 



Turkey — -- 105 

Roasted, Plain 105 

Dressings— Chestnut, Sage, Creole 106 
Roasted with Sausage 106 


Braised - 106 

Boiled with Oyster Sauce. 107 

Boned 107 

Geese or Ducks _.._. 

Goose Roasted with Apple Dress- 
ing -. 107 

Potato Dressing , 107 

Raisin Dressing 107 

Goose Stuffed with Sauerkraut.- 108 
Jellied Goose, German Style 108 


Ducks. 108 

Pigeons and Capon 108 

Pigeons en Casserole with As- 
paragus 108 

Swedish Fried Chicken or Squab 109 

Baked Squab 109 

Game... 109 

Cooking of Wild Ducks... 109 

Fillets of Teal Ducks h la Pont 

Chatrain... 109 

Wild Goose 110 

Pheasants.... 110 

Prairie Chickens 110 

Grouse... 110 

Smothered Birds 110 

Partridge Roasted with Truffle 

Dressing 110 

Quail Steamed and Creamed Ill 

Quails with Juniper Berries Ill 

Quails a la Maitre d' Hotel Ill 

Reed Birds Ill 

Woodcock.... Ill 

Snipe Ill 

Venison Ill 

Introduction Ill 

Roasted Ribs, Hunter's Style.... 112 
Saddle of Venison with Currant 

Jelly 112 

Booyah 112 

Hares, Rabbits, Squirrels 112 

Roast Rabbit 112 

Barbecued Rabbit 113 

Roast Belgian Hare 113 

Jugged Hare 113 

Hausenpfeffer of Rabbit 113 

Vegetables 114 

How to Cook Vegetables 114 

Time Table for Cooking 115 

Cream Sauce for Vegetables... 115 

Lyonnaise Potatoes 116 

Saratoga Potatoes 116 

French Fried Potatoes 116 

Escalloped Potatoes 116 

Creamed Potatoes 116 

Hashed Brown Potatoes 116 

Larded Potatoes. 116 

Potatoes on the Half Shell.... 116 

Old Potatoes 117 

Rules for Cooking 117 

To Boil New Potatoes 117 

Baked Potatoes 117 

Glaced Sweet Potatoes.... 117 

Potatoes Au Gratin 117 

Potatoes k la Union League Club 118 

Potato Puff 118 

Creamed New Potatoes with 

Parsley.. 118 

Breaded Potatoes 118 

Sweet Potatoes, Southern Style.. 119 

Cold Boiled Potatoes..... 119 

Potatoes Sauted 119 

Fried Potato Hash. 119 

Potatoes, Sweet or Irish 120 

Burr Oak Farm Potatoes 120 

Good Potatoes 120 




Delicate Cabbage 120 

Stuffed Cabbage- 120 

Summer Cabbage... 121 

Stewed Cabbage... 121 

Cooked Cabbage... 121 

Cabbage with Custard... 121 

Baked Cauliflower with Cheese 

Sauce 121 

Sauce for Cauliflower 122 

Onion Chips 122 

Creamed Onions 122 

Roasted Onions. 122 

Fried Onions 122 

Baked Peas...... 122 

Baked Green Peppers 122 

Green Pepper Goulasch... 123 

Stuffed Peppers 123 

Creamed Potatoes and Green 

Peppers 123 

Corn Fritters 123 

Baked Corn 123 

Green Corn Fritters, Southern 

Style 124 

Deviled Corn 124 

How to Prepare the Fritters 124 

Parsnip Fritters 124 

Baked Tomatoes 124 

Tomatoes Fried in Cream 125 

Tomato Pone 125 


Creamed Cucumbers 125 

Stewed Cucumbers I 125 

Stewed Cucumbers II 125 

Baked Bananas.... 126 

Baked Bananas, Porto Rican 

Style..... 126 

Egg Plant Fritters 1 126 

Egg Plant Fritters II 126 

Stuffed Egg Plant 126 

Asparagus Loaf 127 

Swiss Chard 127 

Salsify 127 

Kohlrabi 127 

Squash Puff 127 

Baked Beans 128 

Baked Beans and Tomatoes.. 128 

New Beets, Italian Style 128 

Stuffed Beets 128 

Spinach 129 

Head Lettuce Prepared like 

Spinach 129 

Baked Tomatoes and Rice 129 

Peas and Carrots en Casserole 129 

Carrots, French Style 129 

Carrots with Onion 130 

Mushroom Patties 130 

Brussels Sprouts 130 

Mushrooms 130 

Mushrooms in Cream. 130 


Salad and Salad Dressings. 
Salad Dressings 


French Dressing 133 

Mayonnaise Dressing... 133 

French Salad Dressing 133 

Sour Cream Salad Dressing 134 

Salad Dressing 1 134 

Salad Dressing for Cabbage. 134 

Good Salad Dressing 134 

Salad Dressing II . 134 

Salad Dressing for 125 People.... 135 
Boiled Dressing 135 

Salads 135 

Green-Leaf Salad 135 

Kartofel Salad..... 135 

Cauliflower Salad 135 

Stuffed Tomato Salad..... 136 

Spring Salad. 136 

Onion and Orange Salad 136 

String Bean Salad 136 

Potato Salad h la Schumann- 

Heink 136 

Potato Salad 137 

Cove Oyster Salad 137 

Pecan Salad 137 




Salad in Green Peppers......... 137 

Vegetable Combination Sa,lad .... 137 

Chicken Salad 138 

Sweetbread Salad 138 

Gelatine Salad - 138 

Easter Salad I 138 

Easter Salad II - 139 

Combination Salad - 139 

Celery Aspic... 139 

Salmon Salad I - - 139 

Salmon Salad II -- -- 140 

Tomato Aspic ..- - 140 

Tomato Sandwich 140 


Fish Aspic. -. 140 

Cheese Salad 141 

Beet Salad .-. —.- - 141 

Oyster Salad 141 

Celery Stuffed with Cheese 141 

Cucumber and Onion Salad 141 

White Grape Salad 141 

Fruit Salad-.... - 142 

Pineapple Salad 142 

Banana Salad .- 142 

Apple and Date Salad. -- 142 

Alexandra Salad 142 

Waldorf Salad -.- 142 


Eggs and Cheese. 
Eggs..._ - - 


Fried Eggs 143 

Baked Eggs. - 143 

Eggs Poached in Balls 143 

Poached Eggs ' 143 

Creamed Eggs I — 144 

Creamed Eggs II 144 

Scrambled Eggs 144 

Steamed Eggs 144 

Curried Eggs 144 

Omelet _ -..- -- 146 

Escalloped Eggs 144 

Eggs a la Buckingham. 144 

Brown Buttered Eggs.... 145 

Eggs Broliille..... - - 145 

Columbus Eggs 145 

Eggs and Tomatoes. — 145 

Eggs with Mushrooms.- • 145 

A Spanish Delicacy — 146 

Omelet 146 

Green Corn Omelet 146 

Mrs. Langwell's Omelet 146 

Omelet with Cheese 146 

Egg Potato Omelet 146 


Egg Relish 147 

Egg Chowder ...- — 147 

Swiss Eggs... - -- 147 

Eggs k la Swisse -. 147 

Stuffed Eggs, au Gratin 147 


Cheese 147 

Cottage Cheese. -- 147 

Rice with Cheese.. 148 

Cheese Omelet -.- 148 

Cheese Souffle 148 

Cheese Patty 148 

Baked Celery and Cheese 148 

Celery and Cheese Sticks 148 

Potatoes with Cheese 149 

Cheese Strip.s. ..- 149 

Cheese Fingers 149 

Cheese Straws 149 

Cheese Sandwiches 149 

Welsh Rarebit... ..- .- 149 

Cheese Toast -- - 149 

Cheese Filling for Sandwiches. .. 149 

Macaroni and Cheese... 150 

Cheese Salad I -. 150 

Cheese Salad II 150 

Cheese Fondu I 150 

Cheese Fondu II 150 

Cheese Balls I - 150 

Cheese Balls 11... 150 

Cheese Balls III 151 

Cheese Balls IV 151 



Pastry 155 


How to Make Pie Crust 155 

Pie Crust 1 155 

Pie Crust II 155 

Pie Crust III 155 

Pie Crust IV 155 

Chou Paste 156 

Apple Pie 156 

Apple Pie, k la Mode 156 

Lemon Apple Pie. 156 

Apple Custard Pie 156 

Custard Pie I... 157 

Custard Pie II 157 

Lemon Pie I 157 

Lemon Pie II... 157 

Two Crust Lemon Pie 157 

Two Crust Lemon Pie 157 

Lemon and Raisin Pie 158 

Chocolate Pie I 158 

Chocolate Pie II 158 

Buttermilk Pie 158 

Cream Pie 158 

Sour Cream Pie 158 

Cocoanut Pie 159 

Cocoanut Custard Pie 159 


Squash Pie. 159 

Pumpkin Pie 159 

Pieplant Pie 159 

Two Crust Pieplant Pie 159 

Mince Meat 160 

Mock Mince Pie 160 

Tomato Mince Meat 160 

Mock Cherry Pie 160 

Cream Pie Plant Pie 160 

Cherry Pie..... 160 

Blueberry Pie 161 

Pineapple Pie..... 161 

Orange Pie 161 

Strawberry Meringue Pie 161 

Martha Washington Pie 161 

Molasses Pie..... 162 

Tart Shells.. 162 

Lemon Tarts. 162 

Lemon Butter for Pies and Tarts 162 

Banbury Tarts L.... 162 

Banbury Tarts II 162 

Fig Tarts .-. 163 

English Cheese Tarts 163 

Pineapple Tarts 163 

Hot Puddings 164 

How to Insure the Best Results.. 164 

Old English Plum Pudding... 165 

Christmas Plum Pudding 165 

Plum Pudding without Shorten- 
ing 166 

Suet Pudding 1 166 

Suet Pudding II 166 

Suet Pudding III 166 

Suet Pudding IV 166 

Suet Pudding V 167 

Fig Pudding 1 167 

Fig Pudding IL_ 167 

Fig Pudding III 167 

Steamed Fig Pudding. 167 

Graham Pudding. 167 

Brown Pudding 168 

Date Pudding 168 

Batter Pudding , 168 

Delicate Indian Pudding 168 

Indian Meal Pudding 168 

Cottage Pudding 168 

Bread and Apricot Pudding 169 

Brown Betty 169 

Chocolate and Almond Pudding 169 

Willy Boys 169 

Steamed Chocolate Pudding 169 

Chocolate Bread Pudding 169 

Steamed Bread Pudding 170 

Baked Bread Pudding 170 

Steamed Nut Pudding 170 

Steamed Cup Pudding 170 

Steamed Fruit Pudding.... 170 

Steamed Blueberry Pudding 171 

Cranberry Puff. 171 

Cranberry Pudding 171 

Cherry Pudding 171 




Pieplant Pudding..... 171 

Rice Pudding 172 

Poor Man's Pudding..... 172 

Lemon Pudding 172 

Pinola Pudding 172 

Sponge Pudding... 173 

Snow Balls...... 173 

Creamed Apple Pudding 173 

Apple Pudding 173 

Apple Roll 173 

Apple Dumplings 174 

Prune Pudding. 174 


Peach Fritters 174 

Peach Cobbler 174 

Peach Canapes 175 

Peach Cup 175 

Peach Pudding. 175 

German Puffs 175 

Baked Custard 175 

Custard Souffle ■ 175 

Cup Custard 176 

Marguerite Pudding 176 

Minute Gelatine Prune Whip 176 

Pudding Sauces 177 

Hard Sauce — 177 

Foamy Sauce... 177 

Foaming Sauce. — 177 

Pudding Sauce I. 177 

Pudding Sauce II 178 

Golden Sauce 1 178 

Golden Sauce II 178 

Maple Sugar Sauce I 178 

Maple Sugar Sauce II.. 178 

Maple Sugar Sauce III 178 

Brown Sauce 178 

Nut Sauce.. 178 

Caramel Sauce — 178 

Egg Sauce I 179 

Egg Sauce II 179 

Bailed Custard Sauce I 179 

Boiled Custard Sauce II 179 

Orange Sauce I 179 

Orange Sauce II 179 

Lemon Sauce 179 

Strawberry Sauce ..- 179 

Peach Pudding Sauce 179 

Peach Sauce 180 

Cherry Sauce 180 

Claret Sauce 180 

Cream Brandy Sauce.. 180 

Sherry Sauce 180 

Wine Sauce 180 

Vinegar Sauce 180 

Cold Desserts _.. : 183 






Bavarian I 

Bavarian en 


Bavarian II 

Souffle Frappe.- 





Delmonico Pudding., 
and Marshmallow 

183 Pineapple Gelatine Pudding 186 

184 Pineapple Mousse... 186 

184 Pineapple Whip 186 

Pineapple Souffle.. 186 

184 Pineapple Sponge 187 

184 Pineapple Toast 187 

184 Twisted Pineapple 187 

185 Pineapple Custard 187 

185 Red Raspberry Puree 187 

185 Fruit and Maple Mousse Loaf 188 

185 Maple Mousse 188 

185 Raspberry Sandwiches 188 

Raspberry Charlotte Russe 188 

186 Raspberry Cream Cakes 189 




Raspberry Mold ...■ _ 189 

Cherry-Raspberry Jelly 189 

Cherry Pudding 189 

Apricot Cream _ 190 

Peche Melba I 190 

Peche Melba IL... 190 

Peach Floating Island..... 190 

Delicious Peach Cream 190 

Peaches en Surprise.. 191 

Almond Cream with Peaches 191 

Heavenly Hash 191 

Peach Sponge Cake in Jelly 191 

Baked Peaches....: 192 

Peach Custard Pudding 192 

Peach Souffle 192 

Apples in Bloom 192 

Apple Compote 193 

Porcupine Apples. 193 

Apples Duchess Style 193 

Stuffed Apples 193 

Apple Snow Balls 193 

Apple Souffle...- 194 

Croquante of Apples 194 

Rice Apples... 194 

Apple Gelatine Cream 195 

Apple Fluff 195 

Grated Apple Pudding 195 

Green Apple Cream 195 

Apple Meringue 195 

Apple Custard 196 

Compote of Pears 196 

Jellied Bartlett Pears.. _ 196 

Baked Pears..... 196 

Orange Jelly Cases. — ..- 197 

Orange Surprise I 197 

Orange Surprise II 197 

Orange Marshmallow Cream 197 

Orange Fool 197 

Orange Charlotte. 198 

Orange Float. 198 

Buttercup Jelly 198 

Orange Jelly en Surprise 198 

Orange Blanc Mange 198 

Honeycomb Pudding... 199 

Hamburg Sponge with Whipped 

Cream 199 

Lemon Whip 199 

Lemon Sponge 199 

Banana Cream 1 199 


Banana Cream and Rhubarb 

Jelly Mold..-.. 200 

Banana Cream II 200 

Banana Cream Cake — 200 

Grape Pudding - 200 

Red Pudding..-.- - 200 

Rhubarb Jelly with Whipped 

Cream --. 201 

Chocolate Bromangelon with 

Rice..... 201 

Neapolitan Cream 201 

Cherry Hill Frutti 201 

Fruit Salad 202 

Mint Jelly 202 

Cranberry Foam 202 

Russian Fruit Jelly. 202 

Gelatine Fruit Pudding 202 

Fruit Souffle.. 202 

Fruit Cones... 203 

Tropical Snow 203 

Fruit Pudding 203 

Ivory Jelly with Cherries 203 

Grape P'ruit Jelly en Surprise 204 

Prune Whip 204 

Yellow Prune.. 204 

Puzzle Pudding -.. 204 

Prune Jelly 205 

Prune Toasts 205 

Date Pudding 205 

Date Mold 205 

Compote of Figs.. -. 205 

Fig Blanc Mange...... 206 

Fig Cups... 206 

Charlotte Russe 206 

Parisian Charlotte Russe 206 

Rice Imperatrice. 207 

Glorified Rice 207 

Jerusalem Pudding. 207 

Rice Mold - - -.. 208 

Rice Charlotte. 208 

Kiss Torte with Strawberries 208 

Krummer.... 208 

Nut Pudding 208 

Marron Gelatine Pudding 209 

Nesselrode Pudding 209 

Velvet Cream 209 

Chestnut Cream 209 

A Delicious Dessert. 209 

Whipped Cream Dessert 210 




Macaroon Pudding 210 

Macaroon Cream 210 

Marshmallow Cream 210 

Velvet Cream Mold 210 

Nut Cream. 211 

Rum Bavarian Cream 211 

Spanish Cream — - 211 

Angel Pudding.—- 211 

Angel Baskets — - 211 

Sponge Cake Pie.. - — - 212 

Surprise Pie.. 212 

Snow Pudding — 212 

Meringue Cases... .— - - 212 

Burnt Almond Omelet 212 

Graham Fruit Pudding -. 213 

Chocolate Pudding with Marsh- 
mallows 213 

Chocolate Souffle .- 213 

Chocolate Cream Pudding... 213 

Chocolate Blanc Mange 214 

Chocolate Surprise. 214 

Blanc Mange 214 

Cornstarch Pudding 214 

Boiled Custard - 214 


Gainslxjro Pudding - 214 

Caramel Custard 215 

Carainel Pudding. .... 215 

Maple Pudding 215 

Pineapple Tapioca I 215 

Pineapple Tapioca II .— 216 

Tapioca Pudding — 216 

Date Tapioca .-- 216 

Lemon Tapioca. 216 

Tapioca Tutti Frutti 216 

Banana Tapioca 216 

Chocolate Tapioca Blanc Mange 217 

Tapioca Cream... 217 

Apple Tapioca Pudding 217 

Creamed Apple Tapioca 217 

Minute American Cream 217 

Minute Charlotte Russe — 218 

Minute Chocolate Walnut Jelly.. 218 

Minute Neapolitan Jelly 218 

Wine Jelly I 218 

Wine Jelly 11.-.. - - - 218 

Lemon Jelly. -- 219 

Coffee Jelly --■-- - 219 


Frozen Desserts of all Kinds 

Directions for Freezing 223 




Maple Parfait..-. 223 

Vanilla Parfait - 223 

Pineapple Parfait 223 

Cafe Parfait.... - 224 

Roman Punch... 224 

Hokey Pokey 224 

Ice Cream..... - - 224 

Caramel Ice Cream. 225 

Ginger Ice Cream.... — 226 

Maple Ice Cream I..... -— 226 

Maple Ice Cream IL... 226 

Maple Cream......... 226 

Prune Ice Cream 226 

Rose Punch... 226 

Frozen Macaroon Pudding. 226 

Frozen Rice Pudding 227 

Frozen Egg Nog 227 

Nesselrode Pudding. 227 

Coffee Ice Cream.. 224 

Fruit Ice Cream - 224 

Tutti Fruitti Ice Cream 224 

Glace ...-.- --- 224 

Vanilla Ice Cream 224 

Hot Chocolate Sauce. 225 

Peach Cream. , - 225 

Italian Cream 225 

Frozen Strawberries 225 

Banana Ice Cream -'- 225 

Chocolate Ice Cream 225 





Peach Water Ice 227 

Rule of "Three" Ice 227 

Coffee Ice.. 227 

Raspberry Ice 228 

Lemon Ice 228 

Strawberry Ice 228 

White Grape Juice Ice 228 

Creme de Menthe Ice 228 

Strawberry Mousse 228 



Maple Mousse 228 

Pineapple Sherbet 229 

Orange Sherbet 229 

Raspberry and Currant Sherbet.. 229 

Lemon Sherbet 229 

Milk Sherbet 229 

Granis au Chocolate 229 

Junket Ice Cream with Straw- 
berries 229 


Cakes, Cake Fillings and Frostings. Gingerbread 231 

General Directions for Cake Mak- 
ing 231 

Aunt Maria's Ginger Cake.. 232 

Gingerbread 1 232 

Gingerbread II 232 

Gingerbread III 232 

Ginger Creams 232 

Loaf Cakes. 


One Egg Spice Cake 233 

Spanish Bun... 233 

Coffee Cake 233 

Two-Layer Fruit Cake... 233 

Apple Sauce Cake... 234 

Potato Cake 234 

Brown Cake 234 

French Fruit Cake 234 

Fruit Cake 234 

Scripture Cake... 234 

Devil's Food. 235 

Chocolate Loaf Cake 235 

White Pound Cake 235 

Yellow Pound Cake.. 235 

Citron Pound Cake 235 

Sponge Cake I 236 

Sponge Cake II 236 

Sponge Cake III. 236 

Roll Jelly Cake 236 

Scioto Sponge Cake 236 

German Kuchen 237 

Sunshine Cake 237 

Angel Food I 237 

Angel Food IL.. 237 

Angel Fruit or Nut Cake 237 

White Cake..... 238 

Feathery White Cake 238 

Hickory Nut Loaf Cake. 238 

Burnt Sugar Cake 238 

Sour Cream Cake 238 

Grandmother's Yeast Cake 238 

Marble Cake '.. 239 

Blackberry Jam Cake 239 

Cheap Loaf Cake 239 

Blueberry Cake 239 

Dutch Apple Cake 239 

Peach Tea Cake 240 

Layer Cakes. 


Chocolate Cake — Eggless 240 

Chocolate Cake 240 

Chocolate Cream Cake I... 240 

Chocolate Cream Cake II 240 

Orange Cake. 241 

Marshmallow Cake 241 

Toasted Marshmallow Cake 241 

French Cocoanut Cake.. 241 

Aristocratic Cake 242 

Harlequin Cake 242 

Dolly Varden Cake 242 

Plain Layer Cake. 243 



Fillings .- .— - - 243 


Mocha Filling L.... 243 

Mocha Filling II...: 243 

Apple Filling 243 

Raisin Filling..... 243 

Cocoa Filling..... 243 


Ice Cream Filling 243 

Sour Cream Filling.... 244 

Chocolate Filling L.. 244 

Chocolate Filling II... 244 

Frostings - - — - 244 

Plain Frosting... 244 

Boiled Frosting 244 

Caramel Frosting 244 

Fruit Frosting... 244 

Divinity Fudge Frosting. 245 

Chocolate Nut Frosting 245 


Small Cakes, Cookies, Doughnuts 246 

Small Cakes 246 

Cream Puffs 246 

Patty Pan Cakes 246 

Sour Cream Patties 246 

Roxbury Cakes.... 246 

Small Chocolate Cakes 247 

Little Gold Cakes 247 

Cocoa Macaroons ;.. 247 

Flower Cakes .247 

Cinnamon Coffee Cakes 248 

Sponge Cake Patties 248 

Cookies 248 

Fruit Cookies 248 

Sugar Cookies 1 248 

Sugar Cookies II 248 

Caraway Cookies 248 

Honey Drop Cookies 249 

Oatmeal Cookies I 249 

Oatmeal Cookies II 249 

Aunt Lucy's Sugar Cookies 249 

Graham Cookies 249 

Ginger Snaps 249 

Fruit Slices... 250 

Molasses Cookies...... 250 

Peanut Cookies. 250 

Rocks 250 

Hermits 250 

Orange Wafers. 250 

Peanut or Almond Cookies 251 

Chocolate Cookies.-. 1 251 

Jam Cookies 251 

Doughnuts 251 

Doughnuts 1 251 

Doughnuts II 251 

Doughnuts III.. 251 

Doughnuts IV 252 

Raised Doughnuts 252 

Prune Doughnuts. 252 

Fried Cakes. 252 

Fried Wonders 252 

Crullers 252 



Fruits and how to Serve Them ...-. 255 


Grapes — 255 

Cantaloupe. — 256 

Musk Melon Surprise 256 

Musk Melon Baskets — - 256 

Compote of Oranges 256 

Compote of Pears.. 256 

Watermelon 257 

Watermelon Hearts 257 

Rose Pineapple... 257 

Strawberries 257 

Strawberry Cocktail — 257 

Strawberry Tarts 258 

Grape Fruit 258 

Cherries.... 258 


Cherry Salad 258 

Peach Snow Balls 258 

Ambrosia 259 

A Favorite Dessert 259 

Heavenly Hash 259 

Fruit Salpicon..... 259 

Salpicon of Strawberries and 

Pineapple. 260 

Tutti-Frutti 260 

Tutti-Frutti of Candied Fruits... 260 

Cranberry Sauce 260 

Apple Sauce 261 

Devonshire Cream 261 


Candy and Confections. 


Boiled Sugar for Confections 262 

White Fondant. 263 

Coffee Fondant......: 263 

Maple Fondant .-. 263 

Bon Bons ..-. 263 

Chocolate Creams 264 

Dipped Walnuts 264 

Cream Nut Bars 264 

Mints... .:. 264 

Chocolate Fudge.... 265 

Delicious Fudge... — 265 

Divinity Fudge 265 

Turkish Divinity Fudge. 265 

Caramel Fudge 266 

Coffee Fudge 266 

Cocoa Fudge 266 

Cocoanut Fudge 266 

Maple Sugar Fudge... 267 

Chocolate Caramels 1 267 

Chocolate Caramels 11... — 267 

Vanilla Caramels 267 

Chocolate Candy 267 

Maple Penuche.. 268 

Southern Pralines 268 

Pralines I.... 268 

Pralines II.... 268 

Maple Cream Candy 268 

Butter Taffy... 269 

Salt Water Taffy 269 

White Taffy 269 

Marshmallows 269 

Fresh Cocoanut Candy. 270 

Butter Scotch I 270 

Butter Scotch II 270 

Nougat I 270 

Nougat II .- 270 

Molasses Candy 271 

Horehound Candy 271 

Candied Orange Peeling 271 

Stuffed Dates 271 

Nut Candy.... 272 

Peanut Candy...... 272 

Peanut Brittle 272 

Cracker Jack. 272 

Pop Corn Balls..... 272 

Puffed Rice Candy. 272 

Crystallized Fruits 272 

Maple and Nut Creams 273 

Candied Walnuts 273 

Glace Nuts 273 

Salted Almonds I..... 274 

Salted Almonds II.... 274 

Salted Peanuts or Pecans 274 

To Clarify Maple Syrup 274 



Drinks and Beverages : _-. 275 

Wines..... 275 

Page Page 

Rules for Service 275 Cherry Wine.. 277 

To Mull Wine 276 Apple Wine 278 

Port Wine 276 Ginger Wine 278 

Currant Wine 276 Lemon Wine.... 278 

Blackberry Wine 276 Dandelion Wine 278 

Elderberry Wine.... 276 Grape Wine 279 

Red or White Currant Wine 276 Unfern\ented Wine 279 

Elderberry Wine II 277 Unfermented Grape Juice 279 

Currant Wine II 277 

Cordials 280 

Mint Cordial.... 280 Quince Cordial... 280 

Blackberry Cordial... 280 

Ciders 281 

Pear Cider 281 Apple Cider... 281 

Orange Cider 281 Champagne Cider 281 

Grape Cider 281 How to Keep Cider Sweet... 281 

Beer 281 

Cottage Beer. 281 Hop Beer 282 

Ginger Beei' 282 Jamaica Ginger Beer 282 

Punch 282 

Roman Punch 282 Unfermented Grape Punch... 283 

Claret Punch 283 Punch h la Naples..... , 284 

Old Bachelor's Punch 283 Castalia Punch 284 

Temperance Punch 283 Fruit Punch 284 

Ginger Punch 283 

Lemonades 284 

For Picnics or Private Parties 284 Ginger Lemonade 285 

Seltzer Lemonade 284 Irish Moss Lemonade 285 

Fruit Lemonade 285 Delicious Milk Lemonade 285 

Pineapple Lemonade 285 Portable Lemonade 285 

Summer Drinks and Syrups made from Small Fruits.... 286 

Fruit Sherbet 286 Raspberry Vinegar 286 

Strawberry Sherbet 286 Raspberry Royal.... 286 

Pineapple Ade 286 Raspberry Cup 287 




Blackberry Shrub... 287 

Cherry Nectar. 287 

Fruit Shrub 287 


Fhxvoring Syrups 287 

Soda Syrup, with or Without 
Fountains.. 288 

Miscellaneous Drinks 288 

Summer ZephjT 288 

Sassafras Mead 288 

Mint Julep....... ...- 289 

Mint Sangaree 289 

Sangaree 289 

Syllabub 289 

Egg Nog I 289 

Egg Nog II 290 

Buttermilk 290 


Chafing Dish Recipes. 


The Story of the Chafing Dish.... 293 

Chicken Terrapin 293 

Lobster Newberg 294 

Creamed Shrimps ._. 294 

Welsh Rarebit I..... 294 

Welsh Rarebit II.. 294 

A Digestible Cheese Dish 294 

Sardine Canape 295 

French Eggs in Double Cream.... 295 

Scrambled Egg with Tomato 

Sauce 295 

Lalapaloozer 295 

Venetian Egg 295 

English Monkey — 296 

Pigs in Blankets- ..— — 296 

Poor Knights 296 

Chocolate Canape 296 


Jellies, Canning, Preserves, Pickles 297 

Jellies.. -- — 297 

Jelly Making 297 

Crabapple..... 297 

Quince 297 

Japan Quince.. 297 

Lady Blush Apple 297 

Black Currant...- 297 

Grape. -.. 298 

Blackberry 298 

Raspberry... 298 

Currant... 298 

Strawberry 298 

Plum 298 

Raspberry and Currant 298 

Strawberry.... 298 

Marbled.... 298 

Cranberry 298 

Canning — - - — - - 299 

Rules 299 

Small Fruits 299 

Large Fruits. 299 

Another Method 299 

Strawberries, Without Cooking.. 299 
Strawberries, Raspberries, Cher- 
ries 300 

Small Fruits, Canned Cold 300 

Peaches... 300 

Vegetables 300 

Asparagus 300 

Beets.... --.-- - 300 

Corn 300 

Peas 300 

String Beans 300 

Tomatoes... 300 


Preserves -- 301 


Preserved Fruit 301 

Conserves or Candied Fruit 301 

Strawberry 301 

Sun-Preserved Strawberries 301 

Gooseberry Conserve 1 301 

Gooseberry Conserve 11. -- 302 

Currant Conserve 302 

Cherry Jam 302 

Cherries 302 

Black Raspberry and Rhubarb 

Jam. -- 302 

Pieplant and Pineapple Marma- 
lade - 302 

Pineapple and Apricot Jam. 303 

Fruit and Nut Conserve 303 

Orange and Pineapple Conserve 303 


Orange Jam 303 

Orange Marmalade 1 303 

Orange Marmalade II 304 

Grape Fruit Marmalade 304 

Peach Conserve 304 

Spiced Currants, Cherries or 

Gooseberries 304 

Spiced Currants II 304 

Spiced Peaches 305 

Apple Ginger 305 

Fig Jam 305 

Tomato Preserves 305 

Spanish Preserves 305 

Quince Preserves 306 

Green Tomato Mince Meat 306 



Sweet Cucumber Pickles 306 

Cucumbers in Vinegar 306 

Mother's Cucumber Pickles 307 

Sour Cucumber Pickles 307 

Mixed Pickles 307 

Mustard Pickles 1 307 

Mustard Pickles II 308 

Oil Pickles._ 308 

French Cucumber Pickles.: 308 

Green Tomato Pickles 309 

Pickled Beets 309 

Pickled Red Cabbage 309 

Watermelon Pickles 309 

Sweet Pickles — Apples, Pears 

or Peaches 309 

Pear or Peach Pickles 310 

Stuffed Peppers 310 

Peppers for Winter Use 310 

Chow Chow 310 

Piccalilli 311 

Tomato Relish 311 

Celery Relish 311 

Beet Relish 311 

Tomato Sauce 312 

Cold Chili Sauce 312 

Cold Catsup... 312 

Spanish Pickle 312 

Fig Pickles...... 312 

Columbia Chutney... 313 

Shirley Sauce... 313 

Chili Sauce I 313 

Chili Sauce II 313 

Tomato Catsup 313 

Olive Cherries 314 

Lemon Extract 314 

Vanilla Extract , 314 

Garlic Vinegar 314 

FiRELESS Cookery 317 

Instructions for Using... 317 

Time Table for Cooking. 318 

Two Receptacle Cooker 319 

One Receptacle Cooker..... 319 

Triple Receptacle Cooker 319 

Cereals 320 

Vegetables. 320 

Baked Beans.. 320 

Soups 320 

Boiled Fish 320 




Boiled Meats 321 

Lamb Stew 321 

Corned Beef 321 

Roast Meats 321 

For the Cooker Containing sep- 
arate and distinct Receptacles 321 


Cereals 321 

Macaroni with Cheese 321 

Soups 321 

Stews 322 

Roasts 322 

The Triple Kettle Cooker 322 


Cookery for Invalids. Recipes for Baby. 
Invalid Dishes 


Allnuninized 323 

Albinninizcd Orange Juice 323 

Albuminized Sherry 323 

Albuminized Grape Juice 323 

Beef Juice 324 

Beef Extract 324 

Beef Scraped 324 

Beef Tea (Quickly Made) 324 

Beef Tea II 324 

Broth, Mutton 325 

Broth, Beef 325 

Broth, Veal 325 

Broth, Chicken 1 325 

Broth, Chicken II 325 

Broth, Oyster 326 

Chicken Broth Jelly. 326 

Chicken Feet 326 

Chicken Panada 326 

Chicken Toast -326 

Caudle 327 

Cocoanut Milk or Creanx 327 

Eggs (for Invalids ) 327 

Egg-Nog 327 

Egg Gruel 328 

Egg Lemonade 327 

Egg Nests 328 

Egg and Rum (Milk Punch) 328 

Gruel, Egg 328 

Gruel, Flour .,.. 328 

Gruel, Barley 328 

Gruel, Barley with Broth 328 

Gruel, Arrowroot 329 

Gruel, Indian Meal 329 

Gruel. Rice 329 

Gruel, Oatmeal 1 329 

Gruel, Oatmeal II 329 

Dried or Boiled Flour Gruel 329 

Jelly, Barley 329 

Jelly, Rice. 330 

Jelly, Tapioca 330 

Cracker Panada 330 

Tea, Flaxseed... 330 

Tea, Flaxseed and Licorice 330 

Toast Water 331 

Tea. Hop . 331 

Recipes for the Baby 331 

Baby Food 331 

Mrs. Rorer's Recipe for Prepar- 
ing Infant Food 332 

Whey 332 

Cream and Whey Mixture 333 

Barley Water 333 

Albumen Water 333 

Beef Juice 333 

Sterilized Milk 333 

How to Prepare Plain Junket 333 

Junket for Cliildren 334 


Household Hints 337 


Household Hints 337 

Cooking Hints 337 

Washing and Ironing 337 

Stains — To Remove Stains from 

White Cloth. 


Vermin 338 

Remedies 339 

Miscellaneous 339 


The Hot Beds and Cold Frames of a Kitchen Garden 341 

The Kitchen Garden 343 

Table Etk^uette and Menus. 347 

Setting the Table. 347 

Serving 350 

The Formal Dinner 351 

The Informal Dinner 355 

Luncheon 357 

Breakfast Parties 360 

Gentlemen's Suppers 362 

Receptions, Teas 364 

Menus for Card Parties 365 

Menus for Formal Dinners 353 

Menus for Informal Dinners 356 

Menus for Luncheons 358 

Menus for Breakfasts 361 

Menus for Gentlemen's Fish 

Suppers 362 

Menus for Gentlemen's Game 

Dinners 363 

Menus for Card Parties 365 

Menus for Wedding and Ball 

Suppers 365 

Menus for Chafing Dish Suppers 366 
Menus for Fireless Cooker 

Dinner 366 

Menu for Thanksgiving Dinner.. 367 

Menu for Christmas Dinner 368 

Menu for Picnic Supper 368 

Menu for Hallowe'en Supper 368 

Menu for German Luncheon 369 

Menu for Children's Party 369 


"With weights and measures just and true, 

Oven of even heat; 
Well buttered tins and quiet nerves, 

Success will be complete." 


3 cups wheat flour make 1 pound. 

33^ cups corn-meal make 1 pound. 

1 large coffee-cup granulated sugar makes 3^ pound. 

1 large coffee-cup dry brown sugar makes Y^ pound. 

13^ cups firm butter pressed down make 1 pound. 

1 cup raisins makes. 3^ pound. 

10 eggs make-— .-.. 1 pound. 

1 white of egg makes.- 1 ounce. 

1 yolk of egg makes 1 ounce. 

16 ounces make. 1 pound. 

4 teaspoons make 1 tablespoon. 

4 tablespoons make .Y2 gill. 

8 tablespoons make 1 gill. 

2 gills make 3^ pint. 

2 pints make 1 quart. 

4 quarts make 1 gallon. 

8 quarts make..... 1 peck. 


^ pound coffee makes 1 gallon or 25 cups. 
1 pound coffee serves 33 people. 
1 gallon ice cream in bulk serves 30 people. 
1 2-quart brick ice cream makes 16 slices. 
1 gallon water ice serves 40 people. 

1 3-pound chicken makes 2 quarts salad. 

2 quarts salad serves 12 or 14 people. 
1 regular size cake makes 20 squares. 

1 medium size loaf of bread makes 10 large or 20 three-cornered 


2 quarts soup serves 6 or 8 people. 

1 quart oysters, creamed, fills 12 large patties. 
] large chicken makes 20 croquettes. 

In catering for a large company provide for two-thirds of the num- 
ber invited. 

Ladies' Outer Garment 
Shop of Quality 


T is our endeavor to conduct the best store of its 
kind in Rockford. We are constantly improv- 
ing the store service to the comfort and con- 
venience of our patrons. 

It is our aim to have the most courteous and 
proficient salesladies obtainable, as well as the 
best fitters and alteration department. A customer must be ab- 
solutely satisfied and pleased with the fit and alterations before 
we consider any transaction closed. 

If it were possible we are even more zealous in maintaining 
our supremacy as leaders in styles and quality at every given 
price — no other store can offer better styles or greater values. 
We close out every season the goods bought for that particular 
season's business, consequently we never have any but the most 
up-to-date styles. 

Your trade is solicited with the distinct understanding that we 
give you more in style, quality, exclusiveness and perfect satisfac- 
tion than you can get elsewhere. Isn't this a fair proposition? 

Ooi r ITTERS lb WOAAE/^ 


Of (f> 

0^ m ^'■^■'■■■^ ■- --"Id • (fy 


s ^^ s 

I /^^^v i 

I ^^te^^ I 

v*> ======^==_=^^=^^ ^t> 


\)ir Distributors. . ff\ 

iS(. Jn 




It is truly said, bread is the staff of life. There is hardly any 
food which is so universally used, and since history first began it 
has, in some form or other, made one of the staples of diet among 
the peoples of the earth. While it is a far stretch from the leavened 
bread of the ancient Egyptians and Greeks, or the crude corn bread 
of the Kafirs and American Indians, to the fancy products of the 
mammoth modern bakeries, the fact remains, that to-day bread 
still yields the greatest amount of nourishment for the least labor 
and cost, of any of the purely vegetable foods. The reason for the 
importance of bread is very simple. Ever since the far off days 
when the ancients first found the wild cereals, and our fore-fathers 
began to cultivate them, men have known that food prepared from 
them would support life and strength better than any other food. 
And although in our own land the ease with which we can get other 
food makes bread seem less important, it is as true to-day for the 
host to say, in asking the guest to partake of his fare, as it was for 
Him two thousand years ago, when He said, "Let me set a morsel 
of bread before thee; and eat, that thou mayst have strength, 
when thou goest thy way." 

Hop Yeast. 

Put 1 cup hops in 3 quarts cold water. Boil 15 minutes, strain, 
set back on stove and add 5 large potatoes, peeled and grated, 3^ 
cup salt, same of sugar. Stir well, let boil up, take off, cool and add 
a cup of yeast. Beat thoroughly and set by the stove until it is 
Hght. If preferred, the potatoes may be boiled in the hop water, 
and then mashed, adding salt, sugar, and yeast as above. 

Potato Yeast. 

Take 3 large potatoes, peel and cut up. Pour on 1 quart boil- 
ing water and cook y^ hour. Add 3^ cup sugar and same of salt, 
shortly before it is done. When sufficiently cool, put in any good 
yeast to raise it, and stir well together. The next day it will be as 
light as foam. A teacup of this yeast will be enough to raise 4 or 5 
loaves of bread. 


Bread in a Mixer. 

Set sponge with 1 compressed yeast cake in 1 teacup warm 
water, with flour enough to make a thin batter. Let rise till light 
then add 1 quart warm milk, which has been scalded and cooled; 
% teacup melted lard, 1 even tablespoon salt, and 1 heaping table- 
spoon sugar, and 3 quarts flour. Stir in the mixer 10 minutes, then 
set to rise again. When light stir 5 minutes longer, then turn out 
on the board and mold into loaves, using as little flour as possible. 
Raise again about % hour and bake % to 1 hour. Set the sponge 
about 7 o'clock in the morning and the bread will be out of the 
oven by 12:30, or 1 o'clock the same day. 

— Mrs. George Needham. 

Whole Wheat Bread. 

Cook 1 medium size potato, mash well and add sufficient warm 
water to make 1 quart, salt, 1 dry yeast cake dissolved in a little 
warm water, 1 large spoonful lard. Make a soft batter with white 
flour. Let stand over night. In the morning add 3^ cup molasses, 
]/2 teaspoon soda (scant), knead with whole wheat flour. Let it 
rise twice its bulk, mold into loaves and let rise again. Bake % 
to 1 hour. — Susan Whittlesey*. 

Sour Milk Bread. 

After dinner take 1 pint of buttermilk or nice sour milk and 
scald until it boils, stirring all the time to prevent curd forming. 
Then stir in flour enough to make batter, let cool until luke warm, 
add 1 yeast cake which has been soaked in 3^ cup cold water, beat 
well together and set in warm place until bed time, then set sponge 
with 1 quart warm water, 2 teaspoons sugar, 1 tablespoon lard, and 
lastly add yeast, cover and set in warm place. Add salt and knead 
well in the morning when it has raised; make into loaves, and grease 
each loaf with lard, which insures a tender, brown crust, and bake 
1 hour in a moderate oven. 

-Salt-Rising Bread. 

Stir 1 heaping teaspoon cornmeal in 3^^ cup scalding fresh milk 
at night. Put in bowl and set in a warm place. In the morning 
take 1 pint warm water, not scalding, a pinch of salt, and make a 
batter with flour, so it will drop off a knife. Stir in the mixture 
that has stood over night, beat it well, set it in a kettle of warm 
water, and keep at an even temperature. It will be light in about 2 
hours. Then add 13^ pints warm water, 1 teaspoon salt and flour 
to work into loaves. Knead until smooth, put into bread pans, set 
in warm place to rise, then bake. 


Fruit Bread. 

Take 1 quart of sponge and add 1 cup raisins; 1 cup currants; 
% cup sugar (scant); 1 teaspoon cinnamon; 3^ teaspoon cloves; 
a little grated nutmeg; butter size of an egg; flour to make stiff, and 
proceed as with bread, raising twice. 

— Susan Whittlesey. 

Nut Bread. 

Two eggs; 3^ cup molasses; 1 cup sour milk; 3^ cup sweet milk; 
2 small tablespoons sugar; 1 teaspoon salt; 2 level teaspoons baking 
powder; 1 small teaspoon soda; ^^ cup chopped nuts; 2 cups graham 
flour; 11^ cups white flour. Bake 45 minutes. 

— Mrs. L. W. Miller, Beloit. 

Nut Graham Bread. 

Two cups sour milk; 1 teaspoon soda; % cup molasses; 2 cups 
graham; 1 cup flour; y^ cup pecans; pinch of salt. Bake one hour. 

— Miss Lander. 

Graham Bread. 

One-half cup sugar; butter size of an egg; 1 egg; 1 cup sweet 
milk; 1 cup sour milk; 1 teaspoon soda stirred in sour milk; 1 tea- 
spoon salt; about 2'^ cups graham flour. Bake in a moderate oven 
45 minutes. 

— Mrs. Landerdale, (Wis.) 

Graham Bread. 

One cup white flour; 2 cups graham flour; 3 teaspoons baking 
powder; 1 teaspoon salt; 2 cups milk. 
Add raisins if preferred. 
Makes one loaf. 

— Mrs. J. L. Keep. 

Nut Bread. 

Four cups flour; 2 cups milk; 1 tablespoon sugar; 1 teaspoon 
salt; 4 small teaspoons baking powder; let stand 20 minutes, then 
add 1 cup chopped nut meats. Bake ^:^ of an hour. 

Oatmeal Bread. 

Three cups oatmeal; 4 cups boiling water poured over oatmeal. 
When cool add % yeast cake, 1 large tablespoon salt, 3^ cup molasses. 
3/^ teaspoon soda (scant.) Mix with white flour and raise. Knead 
into loaves, raise again, and bake about one hour. 

— Mrs, F. M. Needham. 


Graham Bread With Dates and Nuts. 
Two eggs; 1 salt spoon salt; Y^ pound dates; 1 cup sugar; 2 cups 
milk; 4 rounding teaspoons baking powder; 4 cups unsifted graham 
flour; 1 cup chopped walnuts. Beat eggs, add salt, sugar and milk, 
mix baking powder with flour and save a httle flour to mix with 
nuts. Let stand 20 minutes and bake from 45 to 50 minutes in a 
moderate oven. 

— Mrs, Carson. 


Scotch Short Bread. 

Cream 1 pound butter and gradually work in 2 pounds flour. 
Add 3^ pound granulated sugar, 2 ounces blanched almonds, 3^ 
ounce caraway seeds. Work until perfectly smooth, and roll out 
in large squares about 1 inch thick. Prick the top and cover with 
strips of candied orange or lemon peel. Bake in moderate oven, 
about half an hour. 

English Saffron Bread. 

Take 1 tablespoon saffron leaves, pour over them 1 cup hot 
water and let steep a few minutes. When cool add 2 cups bread 
sponge, 3^ cup raisins, 3^ cup currants, 3^ ounce citron, 3^ cup 
sugar and 1 tablespoon butter. Flour to make stiff" and continue 
as with bread, raising twice. 

Brown Bread. 

One and one-half cups graham flour; 13^ cups wheat flour; \]/2 
cups sour milk; % cup molasses; 1 teaspoon soda in a httle water; 
1 teaspoon salt; 1 cup raisins. Bake in slow oven 13^ hours. 

— Mrs. J. V. Riley. 

Boston Brown Bread I. 

Three cups corn meal; 13^ cups molasses; 2 cups flour; 1 quart 
sweet milk; 1 teaspoon salt; 2 teaspoons cream of tartar; 1 teaspoon 
soda. Steam 4 hours. The water must be boiling hot when dish 
is put in, and must not be allowed to stop boihng during that time. 

Boston Brown Bread II. 

Two cups wheat flour; 2 cups corn meal; 1 cup sweet milk; 1 
cup sour milk; 1 cup molasses; 1 teaspoon salt; 1 teaspoon soda 
dissolved in a little hot water. Put in baking powder tins or one 
round cake tin and steam 3 hours, then bake half an hour; 1 cup of 
raisins may be added if desired. Never fails. 

— Mrs. J. L. Keep. 


Boston Brown Bread III. 

One pint corn meal; 1 pint graham flour; 1 pint sweet milk; 
y2 teacup molasses; 1 teaspoon salt; 1 teaspoon soda; 2 eggs. 
Steam 3 or 4 hours. 

— Miss Lander. 

Steamed Brown Bread. 

1 cup sweet milk; 1 cup sour milk; 3^ cup molasses; Yi, cup 

raisins; 2 cups corn meal; 1 cup flour; 1 teaspoon soda. Steam 3 


—Mrs. M. B. St. John. 

Corn Bread I. 

One and one-half cups corn meal; 3^ cup flour; 1 teaspoon salt; 
2 teaspoons baking powder; 1 tablespoon sugar; 2 tablespoons lard; 
2 eggs. Wet to consistency of thin batter with sweet milk and 
bake in a moderate oven. 

—Mrs. W. C. Blinn. 

Corn Bread II. 

Three tablespoons corn meal; 1 tablespoon flour; pinch of salt; 
add 1 cup sweet milk, 1 egg and 3^ teaspoon baking powder. Stir 
well, put in greased tins, and bake till done. For three people. 

Sweet Corn Bread. 

One and one-half cups sour milk; 134 cups sugar; 1 teaspoon 
soda; 1 tablespoon butter; 1 egg; salt; 1 cup of corn meal and enough 
white flour to make stiff. 

— Mrs. E. M. Heiliger. 

Johnny Cake I. 

One cup sour milk; 1 cup sour cream; 1 teaspoon soda; 2 table- 
spoons sugar; salt; I3/2 cups corn meal; Y^ cup flour. 

— Miss Lander. 

Johnny Cake II. 
Two cups sour milk; 2 level teaspoons soda; 2 tablespoons 
sugar; 1 tablespoon butter; 1 egg; pinch of salt, Y cup flour; 2 cups 
corn meal. 

— Miss Lander. 

Johnny Cake III. 
One cup corn meal; 1 cup flour; 1 tablespoon sugar; 3 teaspoons 
baking powder; 1 salt spoon salt; 2 eggs; \Y cups sweet milk; 1 tea- 
spoon butter. Mix dry ingredients together then add milk, eggs 
and melted butter. 


Bread Muffins. 

One quart stale bread broken into bits; 1 pint sweet milk; 3 
eggs; 1 tablespoon melted butter; 1 cup flour; 1 heaping teaspoon 
baking powder. Soak the bread in the milk 15 minutes then stir 
and beat to a paste with spoon. Add well beaten yolks of eggs, but- 
ter and flour which has been sifted with the baking powder. Fold 
in carefully the well beaten whites of the eggs and bake 20 minutes 
in a quick oven. 

— Mrs. William S. Miller. 

Graham Gems I. 

One cup sour cream; 2 tablespoons sugar; 2 tablespoons melted 
butter; 2 eggs; 1 teaspoon soda, dissolved in a little milk; 1 pint 
graham flour; 3^ teaspoon salt. Put eggs in the cream and beat, 
then add graham flour, butter, sugar and dissolved soda and salt. 
Bake 20 minutes in gem irons in a hot oven. Have irons heated 
before putting in mixture. 

— B. E. S. 

Graham Gems II. 

One and one-half cups sour milk; 3^ cup sour cream; level tea- 
spoon soda; heaping tablespoon sugar; salt; 3^ cup flour; 2 cups 
graham flour. Have ready iron gem pans which have been buttered 
and heated smoking hot. Bake in quick oven. 

Graham Gems III. 

Two cups milk; 1 cup white flour; 2 cups graham flour; 1 tea- 
spoon salt; 4 tablespoons sugar; 2 teaspoons cream of tartar; 1 
scant teaspoon soda; 2 tablespoons melted butter. Heat gem tins 
very hot, drop spoonful in each division and bake 25 to 30 minutes. 

— Mrs. D. C. Stocking. 

Sour Milk Graham Gems. 
One egg; }-{ cup sugar; 1 pint sour milk; 1 level teaspoon soda; 
1 teaspoon baking powder; salt. Enough graham flour to make a 
batter stiff enough to drop. 

— Mrs. J. L. Keep. 


One quart sponge; 3^ cup butter; 1 cup sugar; 3 eggs. Mix 
thoroughly, adding flour enough to handle easily. Let rise, then 
mold into biscuit; let rise again, and bake about ^ hour or until 

—Mrs. W. C. B. 



Short Biscuit. 

One quart flour; 2 teaspoons baking powder; 1 teaspoon salt; 
}4 cup shortening. Milk enough to make a soft dough. Bake in a 
quick oven. — Mrs. George Needham. 

Tea Rolls. 

One quart flour; 1 teaspoon sugar; 1 tablespoon lard; 1 table- 
spoon butter; scant teaspoon salt; 3^ yeast cake dissolved in a 
little water; mix well with 1 cup sweet milk. Set at 1 o'clock, let 
rise, work well at 4:30. Let rise again and bake. 

Corn Meal Puffs. 

Scald 1 cup milk, add to it 1 tablespoon of butter, 3^ tea- 
spoon of salt and stir in 1 scant half cup of yellow cornmeal. Stir 
and let thicken a few minutes, then cool. Add 2 eggs beaten with- 
out separating. Sift together M cup of flour, 2 teaspoons of baking 
powder and 3 tablespoons of sugar and add to the first mixture. 
Mix well, turn into hot greased pans and bake 15 minutes in hot 
oven. Makes one dozen dehcious cakes. — Mrs. Hill. 

Feather Muffins. 

One cup of flour; 1 cup of milk; 2 eggs (beaten separately); 
butter size of an egg; 1 teaspoon baking powder; % teaspoon salt. 
Into the beaten yolks stir the milk, flour (which has been sifted); 
baking powder, salt and the butter (melted); last the whites well 
beaten. Bake in a quick oven. — Mrs. Wait Talcott. 

Corn Bread or Muffins. 
One-half cup of butter; }4, cup of sugar; 1 cup of milk; J^ cup 
of corn meal; 2 cups of wheat flour; 3 teaspoons of baking powder; 
.3 eggs. Cream the butter and sugar, add the milk, yolks of eggs 
well beaten, corn meal, wheat flour with baking powder sifted 
together. Lastly the stiffly beaten whites of the eggs. Bake 20 
minutes. — Mrs. W. T. Robertson. 

Pop Overs. 

Two eggs; 1 cup milk; 1 cup flour; pinch of salt. Beat eggs 
until very light, gradually add the milk. Pour this mixture a little 
at a time over the flour to which the salt has been added, beating 
all the while. Strain this batter through a sieve and beat again. 
Have iron gem pans buttered and heated until smoking hot. Fill 
about half full with the batter and bake in quick oven 30 minutes 
or until well browned. — Miss Lander. 


Coffee Cake or Muffins. 

One large tablespoon butter; 2 large tablespoons sugar; 1 cup 
sweet milk; 2 eggs; 3 teaspoons baking powder; 2 cups flour. Spread 
in pan, sprinkle well with sugar and cinnamon and bake in quick 
oven about 25 minutes. May also be baked in muffin tins. 

— Mrs. Birdena Farwell Merritt. 

Muffins I. 

Two tablespoons sugar and 2 tablespoons butter creamed; 2 
eggs and a little salt, beaten into the butter and sugar; 1 cup sweet 
milk; 2 cups flour; 3 teaspoons baking powder. 

— Caroline Radecke. 

Muffins II. 

One-fourth cup butter; 1 tablespoon sugar; 1 egg; ^ cup milk; 
\}/2 cups flour; 23^ teaspoons baking powder; pinch of salt. Cream 
butter, add sugar and yolk well beaten. Sift baking powder with 
flour twice, add to first mixture, alternating flour with milk. Add 
the salt to the white of the egg, beat t'b a stiff froth and stir this in 
the last thing. Bake in buttered tins 25 minutes. 

—Mrs. F. H. Moffatt. 

Muffins III. 

One egg; 1 cup sour milk; 3^ teaspoon soda; 1 teaspoon salt; 
1 teaspoon baking powder; 1 tablespoon melted butter; enough 
flour to stiffen. This makes about 6 muffins. 

— Leola Arnold. 

Blue Berry Muffins. 

One pint flour; 1 pint blueberries; 1 teaspoon baking powder; 
14. teaspoon salt; 1 tablespoon sugar; M to 3^ cup lard. Sweet 
milk enough to make a thick batter, and bake in a quick oven. 

— Mrs. S. F. Needham. 

Parker House Rolls. 

Two quarts of flour. Make a hole in the top, put in a piece of 
butter size of an egg, a little salt and 1 tablespoon of white sugar. 
Pour over this 1 pint of milk previously scalded and cooled, and 1 
compressed yeast cake. When the sponge is light mold for 15 min- 
utes, let rise again and cut into round cakes, butter on one side, 
turn over on itself and bake in a quick oven. 

BREAD. 11 

Plain White Gems. 

Two cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 
2 tablespoons sugar; 2 eggs; 1 cup milk; J^ cup melted butter. 
Baking powder and salt are put in the flour. Beat the eggs, add 
sugar, then stir together. This makes 1 dozen gems and should 
bake 12 to 15 minutes. 

Butter Rolls. 

Two cups scalded milk; 3^ cup butter; 2 tablespoons sugar; 
1 teaspoon salt; Y2 cake yeast foam, dissolved in 3-i cup warm water. 
Add butter, sugar and salt to the milk. When luke warm add the 
yeast and 3^ cups flour. Let rise, then add enough flour to make 
a soft dough, let rise again and roll into a sheet ^ inch thick. Cut 
in pieces 23^^ inches long and 1 inch wide. Let rise and bake in a 
brisk oven 15 minutes. 

Raised Biscuits. 

One cup sweet milk; }/2 cup lard; 3^2 cup sugar; whites of 2 
eggs; small bowl of yeast; 1 salt spoon salt. Let stand till light, 
mix and let rise again. Then form into biscuits and when light, bake. 

Whole Wheat Biscuit. 

Scald 1 pint of milk, add 1 tablespoon sugar, 3^ cup yeast, or 
^2 cake yeast, and flour to make batter. Let this rise over night. 
In morning add 3^ cup butter, 1 teaspoon salt, 2 eggs, whites well 
beaten. Mix this stiff with whole wheat flour, knead it well and let 
rise. Then make into small biscuits and dip in melted lard and 
butter, placing far apart in tins. Let rise very light, and bake in 
hot oven. 

Corn Muffins With Dates. 

Two cups sweet milk; 1 egg; pinch of salt; 1 tablespoon brown 
sugar; 1 tablespoon maple syrup; 2 tablespoons melted butter; 1 
cup corn meal; 1 cup white flour; 1 heaping teaspoon baking pow- 
der. Mix and add 3^ cup of chopped dates. 

— Mrs. Harry Sackett. 

Date Muffins. 
Remove seeds from 3^ pound dates. Cut them up rather fine. 
Melt 1 tablespoon butter, add yolk of 1 egg and 2 tablespoons of 
sugar. Beat until well mixed. Add 1 cup milk, 2 cups flour, 2 
level teaspoons baking powder, 1 teaspoon salt. Add the dates 
and fold in the stiffly beaten white of the egg. Bake in a hot oven 
about 25 minutes. — Annie Walton. 


Buckwheat Cakes. 

One yeast cake; 1 quart of luke warm water; 1 teaspoon of 
salt; 1 tablespoon of molasses. Stir in buckwheat flour enough to 
make stiff as cake. Let it set over night. In the morning add 3^ 
teaspoonful of soda dissolved in warm water and if the batter is too 
thick, thin with a little sweet milk. Every night the same quan- 
tity of luke warm water, salt, molasses and buckwheat can be 
added to the batter left over in the morning, and every morning 
the soda dissolved in warm water can be added before baking the 
cakes. A new lot should be made about once a week as the batter 
will not keep longer than a week before souring. 

— Mrs. Katherine Marcellus. 

Aunt Charity's Corn Cakes. 
Scald 2 cups of sifted corn meal with milk or water. When 
cool, add 1 cup of wheat flour, 1 teaspoon of salt and 3 well beaten 
eggs; thin the whole with sour milk or buttermilk and beat until 
very light, then add 1 teaspoonful of soda dissolved in hot water. 
Bake on a well greased griddle. 

— Mrs. E. W. Clark. 

Griddle Cakes. 

Two cups sour milk; 1 teaspoon soda; pinch of salt; Y2 cup 
graham flour; 13^2 cups of flour. 

Cream Pancakes. 

Two tablespoons flour; 3^ teaspoon salt; 1 teaspoon baking 
powder; yolks of 2 eggs; 1 cup thin cream; 1 tablespoon sugar. 
Sift together the flour, salt and baking powder, add the yolks of 
eggs, cream and sugar. Beat well and cook at once on a hot lightly 
greased griddle. Serve with sugar or maple syrup. 

Pan Cakes. 

One egg, beaten; 1 cup sour milk; % teaspoon soda; 1 salt 
spoon salt. Flour to make thin batter. 

Rye Griddle Cakes. 

Two cups rye flour; 1 cup entire wheat flour; 3 teaspoons bak- 
ing powder; 1 teaspoon salt; 1 pint milk; 2 eggs. Sift together the 
flour, salt and baking powder, add milk and then the eggs, well 
beaten. Beat thoroughly, and cook at once on a hot, hghtly 
greased griddle. 

BREAD. 13 

Bread Griddle Cakes. 

One Quart of milk boiling hot; 2 cups fine bread crumbs; 3 eggs; 
3^ teaspoon salt; ]4, teaspoon soda, dissolved in warm water; 1 
tablespoon melted butter. Put bread into the milk and let stand 
for 10 minutes in a covered bowl, then beat to a smooth paste. Add 
the yolks of eggs well beaten, the butter, salt, soda and lastly the 
whites of the eggs well whipped and 3^ cup of flour. Can be made 
with sour milk, soaking the bread in it over night and adding a 
little more soda. 

Rice Griddle Cakes. 

Two cups cold boiled rice; 1 pint flour; 1 teaspoon sugar; 14, 
teaspoon salt; ^2 teaspoon baking powder; 1 egg; 3^ pint milk. 
Sift together flour, sugar, salt and baking powder, add rice with 
beaten egg and milk. Mix into a smooth batter. Bake brown and 
serve with maple syrup. 

— Mrs. Chas. Marsh. 

Graham Griddle Cakes. 

Two eggs well beaten; 1 teaspoon salt; 3 tablespoons melted 
butter; 1 cup sour milk; }y^ white and % graham flour to make 
right consistency. 

Waffles I. 

One cup flour; 3^ teaspoon salt; 2 teaspoons baking powder; 
2 eggs; 1 pint milk; 2 tablespoons melted butter. Sift together the 
flour, salt and baking powder, add the yolks of eggs and milk 
beaten well so as to make smooth batter. Stir in the melted but- 
ter, and the stiffly beaten whites of the eggs. Bake in hot, well 
greased irons. 

Waffles II. 

Take 1 quart flour and wet it with a little sweet milk that has 
been boiled and cooled. Then stir in enough of the milk to form a 
thick batter. Add a tablespoon of melted butter, 1 teaspoon of 
salt, and yeast to raise it. When light, add 2 well beaten eggs. 
Heat waffle iron, grease it well and fill with batter. Bake on one 
side brown, then turn and brown other side. 


Apple Fritters. 
Pare 3 apples, slice them half an inch thick, remove cores and 
lay slices in the following mixture, turning them over every 15 
minutes: 2 tablespoons sugar; 1 teaspoon ground spice; 1 glass of 
wine. At the end of an hour dip the slices in a batter made as fol- 
lows: Mix together in a bowl 4 tablespoons flour, 1 tablespoon 
olive oil, 1 salt spoon salt, yolks of 2 eggs and enough cold water 
to make a stiff batter, about half a pint. Just before using the bat- 
ter add to it the whites of the 2 eggs beaten to a stiff froth. (This 
batter may be used with any other kind of fruit, or with oysters or 
clams.) Lift each piece of apple on a fork and fry the fritters a 
golden brown in hot fat, laying them for a minute on brown paper 
to free them from grease. Arrange on a dish in a circle and dust 
with powdered sugar. 

Banana Fritters. 

One cup flour; pinch of salt; 3^ teaspoon baking powder; 1 tea- 
spoon olive oil; 1 egg; 1 cup milk; 6 bananas. Sift together the 
flour, salt and baking powder, add the egg, oil and milk, and beat 
to a perfectly smooth batter. Peel bananas, cut into slices and let 
them stand an hour sprinkled with sugar and lemon juice. Dip 
each slice into the batter and fry brown in hot fat. Sprinkle with 
sugar before serving. 

Queen Fritters. 
Put 1 tablespoon of butter with 3^ cup of water over the fire. 
When boiling add Y^ cup of flour, beat rapidly until smooth and 
the dough forms into a loaf. Take from the fire and when slightly 
cooled beat in 1 whole egg, then add the second egg and beat until 
smooth. Drop with a tablespoon into hot fat and cook slowly. 
Serve with any sauce desired. 

Tomato Fritters. 

One pint canned tomatoes, a few sprigs of celery, a slice of 
onion, 2 cloves, 6 pepper corns. Cook 10 minutes and run through 
a seive. Melt 3^ cup butter, add }/i cup flour and the tomatoes 
and season with salt, pepper and sugar as needed. Cook mixture 
until thick, then add an egg sHghtly beaten. When cool pour into 
a shallow, buttered tin, cut into squares or strips, roll in bread or 
cracker crumbs and fry in deep fat. Serve as relish with egg, or as 
garnish with veal or lamb chops. 

BREAD. 15 

Strawberry Short Cake. 

Make a rule of baking powder biscuit with the exception of a 
little more shortening. Put the dough upon a round tin plate, 
gently flattening with the roller. Bake about 20 minutes in a quick 
oven. Before taking from the oven let it cool a little; tear it open 
by first separating the edges with a fork, then pulling it into two 
pieces. Upon the bottom put a thick layer of strawberries or any 
perfectly ripe fruit, plentifully sprinkled with sugar, then lay on 
the upper layer of crust. Serve with cream. Peaches, raspberries, 
huckleberries and oranges may be substituted for strawberries. If 
preferred, make individual cakes by cutting dough with biscuit 
cutter or doughnut cutter. In latter case fill hole with whipped 
cream, and place fruit between and around. 

"Never Fail" Strawberry Short Cake. 
Hull 13^ boxes berries. Slice in two, add plenty of sugar and 
a little water. Stand at least 1 hour before using. Take 2 level 
cups flour; 2 heaping teaspoons baking powder; 2 teaspoons sugar; 
3^ teaspoon salt; sift all together. Break 1 egg in cup, beat light 
with a fork, add 2 tablespoonsfuls of melted butter and fill up cup 
with milk. Stir this mixture lightly into flour. Divide dough into 
two parts, pat or roll into shape and bake in large layer cake tins. 
Bake a light brown. Invert one cake on plate, spread thickly 
with berries, add second cake to this also inverted and well but- 
tered. Spread with remainder of berries and serve immediately. 

— Mrs. Stanton Hyer. 

Lemon Short Cake 

Make a rich biscuit dough. While baking take 1 }/i cups of water, 
1)4. cups sugar, and the peel, juice and pulp of 2 lemons, discarding 
tough part of rind. Boil this for a few minutes, then stir in 3 crackers 
rolled fine. Split the short cake while hot and spread with butter, 
then with the mixture. To be eaten warm. 

Timbale Cases. 

One cup flour; 1 cup milk; 2 eggs; 3^ teaspoon salt; 3^ tea- 
spoon sugar; 2 tablespoons olive oil or melted butter. Beat up eggs 
and add oil, then a little flour, a little milk, and so on. Also salt 
and sugar. Beat well and let stand for an hour in a cool place. 
Put timbale iron in kettle of hot fat for a few minutes. When hot, 
take out, wipe dry, dip in batter till it clings to iron, then put 
carefully back into the lard until a good brown. Slip off the cases 
on brown paper to drain. Makes 1 dozen. 


Kitchen Comfort 

A good Kitchen Cabinet is a saver of kitchen work- 
It will cut the work in two, will relieve you of drudgery, it 
saves miles of walking between the pantry, sink, table and range. 
It also makes an orderly kitchen. 

In our stock of Kitchen Cabinets you will find plenty assort- 
ment and at prices that can't help but suit. 

For $6.50 

We have a Kitchen Cabinet that will Jit in any room— -it has 2 
large bins, 2 draws and 2 boards. 

Another specially good value is our 


Cabinet with the flour and sugar bins in the top. large drawer 
for bread and cake. It would do you good to see them. 

io8-iiow.s«.te HARR.Y B. BURPEE 

The Haddorff Piano 

A Rockford make of high grade quahties. It will please 
you. J» ->• -^ ( Over 650 sold in Rockford alone. ) 

Am pleased to announce that I am back in the 


business, and will endeavor to merit your patronage as in the 
years past, by prompt and careful attention to all orders. 




"Would you know how first he met her? 

She was cutting bread and butter." 

— Goethe. 


Tlie first thing in malting sandwiches is to have a sharp knife. 
Bread should be one day old as it cuts better. Cream the butter 
and spread on the loaf before cutting. Cut as thin as possible. 
Remove crusts. Put the filling on to one slice and put the top slice 
over. Sandwiches can be kept fresh for hours by wrapping them 
in a damp napkin. 

Nut Sandwiches. 

Equal parts of grated cheese and chopped English walnuts, 
seasoned with salt and cayenne pepper. Spread between thin sHces 
of buttered bread. 

Horseradish Sandwiches. 

Mix thoroughly 3^ cup each of grated horseradish and fresh 
butter, Y2 teaspoon each of salt and sugar, and add 2 tablespoons 
lemon juice. Spread upon circles of brown bread, placing them 
together in pairs. 

Cheese Butter Sandwiches. 

One-half cup butter; 6 tablespoons dry sharp flavored cheese; 
1 teaspoon made mustard; 1 teaspoon anchovy paste or sauce; 2 
teaspoons Worcestershire sauce. Beat the butter to a cream, add 
the cheese (grated), mustard, anchovy and Worcestershire sauces. 
Beat till well blended and spread between slices of buttered bread. 

Russian Sandwiches. 
Zephyrettes spread with thin slices of cheese. Cover with 
chopped olives mixed with mayonnaise. 

Sardine Sandwiches I. 

Remove bones from sardines, add chopped olives, a few drops 
of Worcestershire sauce and a few grains of Cayenne pepper. 


Sardine Sandwiches II. 

Soak 1 small box of sardines in lemon juice Y2 hour. Drain 
and spread on toast between fresh lettuce leaves, with a dash of 

Toast Sandwiches. 

Take yolk of 1 hard boiled egg; 1 tablespoon soft butter; ^ 
teaspoon Worcestershire sauce; little salt and paprika. Chop the 
white of egg, mix all together and spread on fresh toast. 

Cream Cheese Sandwiches. 
One brick Blue Label cheese; 1 small bottle pimento olives; 
3/^ cup chopped nuts. Thin with cream or salad dressing. Spread 
between thin shces of bread. 

Dutch Sandwiches. 

Cut rye bread into thin slices; place in each sandwich a thin 
slice of Switzer cheese, a layer of onion and minced ham, with 
salad dressing. 

Sweet Sandwiches. 

One-third each of preserved ginger, chopped dates and chopped 
nuts. Thin with ginger syrup. This is good between slices of 
brown bread or sunshine cake. 

Deviled Sandwiches. 
Mash yolks of 2 hard boiled eggs, 34 pound cheese. Chop the 
whites of eggs and 1 tablespoon capers fine, season with salt, pap- 
rika and mustard. Mix all together, moisten with salad dressing 
and spread between squares of graham bread. 

Fried Sandwiches with Ham. 

Butter slices of bread, spread between them chopped ham 
moistened with a little cream. Press 2 slices together firmly, dip 
in beaten egg and milk (3/^ cup of milk to 1 egg), and fry in butter. 

Egg Sandwiches. 

Mix finely chopped whites of hard boiled eggs with the yolks 
which have been forced through a strainer or potato ricer. Season 
with salt and pepper and moisten with mayonnaise or other dress- 
ing, or with vinegar and a little mustard. 

Chicken for Sandwiches. 

Cold boiled chicken chopped fine and mixed with mayonnaise. 


Mushroom Sandwiches. 

Mince beef tongue and boiled mushrooms together, add French 
mustard and spread between shces of buttered bread. 

Bacon and Egg Sandwiches. 

Fry 1 slice of bacon until crisp, and 1 egg until yolk is set. 
Cut bacon into small pieces and spread with the egg on toast be- 
tween lettuce. Add celery, cut in small pieces if desired. 

Peanut Sandwiches. 

Use either prepared peanut butter, or make the butter by run- 
ning peanuts through a meat grinder. Add pepper and salt and 
enough water to make a thick paste. Spread on thin slices of bread 
anH butter and put a lettuce leaf between. 

Cheese Sandwiches. 

Yolk of 1 hard boiled egg; ^4 pound grated cheese. Season 
with salt, pepper and mustard, and moisten with 1 tablespoon of 
vinegar. Exceptionally good with rye bread. 

Pimola Sandwiches. 

Butter thin slices of bread and put on bottom slice a lettuce 
leaf with cream dressing over it, on top of that put a layer of canned 
pimola (or sweet red pepper) with a little more dressing and then 
the top slice, then trim the edges. This makes beautiful and de- 
licious sandwiches. 

Lettuce Sandwiches. 

A\'ash and dry fresh crisp lettuce leaves and put between 
slices of thin bread and butter and spread Mayonnaise dressing on 
the lettuce before putting together. 

Parsley Sandwiches. 

Chop parsley fine and season with salt and pepper and put a 
layer Vs inch thick between thin bread and butter slices. 

Ribbon Sandwiches. 

Slice Boston brown bread (or entire wheat bread) and white 
bread lengthwise of the loaf in ^ inch slices. Cream butter well 
and butter the slices thick with butter. Pile five slices on each 
other, alternating in color, three slices of white bread and two of 
brown. Press together firmly and then cut them crosswise as in 
cutting a loaf of bread. These are pi-etty and good. 


Chive Sandwiches. 

Mix Neufchiitel and cream cheese together and add chives cut 
up fine and put between thin shces of bread and butter. 

— Mrs. W. W. Sawyer. 


These dainty little appetizers are made with a single layer of 
bread and for this reason can be made much more decorative than 
sandwiches. They are served in place of oysters at a dinner or 
luncheon. At a gentlemen's dinner they are frequently served with 
a glass of sherry before entering the dining room. For cold canapes 
the bread is cut in thin slices and then cut out with a round cutter 
and covered with some highly seasoned mixture and decor- 
ated. For hot canapes, the bread, after it is cut in shape, is fried 
in deep fat or buttered and browned in the oven. 

Ham Canapes. 

Slice bread a quarter of an inch thick, then with a biscuit cut- 
ter about 3 inches in diameter, cut the bread into rounds. Butter 
the rounds, spread with some highly seasoned deviled ham and 
arrange on top in alternate circles, lines of chopped pickle and hard 
boiled egg minced fine. Serve on small plates with a sprig of curly 
parsley to give added color. 

Cheese Canapes. 

Cut quarter inch slices into rounds. Spread first with softened 
butter, then a thin layer of French mustard. Sprinkle very hber- 
ally with grated cheese and in the center of each place a seeded 
olive or a tiny mound of chopped pickles. If desired hot, spread 
the bread with a little French mustard, dip in melted butter and 
then sprinkle a thick layer of grated cheese, season with salt and 
cayenne pepper and place in the oven to soften the cheese. Serve 
at once. 

Sardine Canapes. 
Bone the sardines, then rub them to a paste, add a little oil 
from the can, mustard, lemon juice, salt and pepper to taste. Cut 
the bread into rounds and fry in butter until it is a delicate brown 
on both sides. Spread with the mixture and decorate with the 
whites and yolks of hard boiled eggs, each run through a ricer sep- 
arately. Cover the center of the canape with the whites, encircle 
the edge with a ring of the yellow and (h'op a bit of the yellow in 
the center of each. 


Anchovy Canapes. 

Cut 3>€ inch thick pieces of bread with a round cutter. Spread 
with a mayonnaise dressing. Boil eggs hard, when cold chop the 
whites fine and put the yolks through a potato ricer, and put an 
outside circle of the whites of the eggs on top of the dressing, fill 
the circle with the riced yolks and put a curled anchovy on top in 
the center, or use the straight anchovies split in two lengthwise, 
laid on to divide the canape in quarters. If the canape is desired 
hot, use the fried or toasted bread. 

Caviare Canapes. 

Canapes of caviare are much better served with cold bread than 
hot or toasted. Prepare the round slices of bread as for anchovy 
canapes. Spread with mayonnaise dressing and the riced hard 
boiled egg as before and put about 3^ of a teaspoon of caviare in 
the center on top. Caviare is the salted roe of the sturgeon. 

Tomato Canape. 

Cut bread in rounds as for other canapes, place one slice of ripe 
raw tomato (chilled) on each round. The bread rounds should 
be the same size as the tomato. Spread mayonnaise dressing on 
top of the tomato, put one curled anchovy in the center of each 
and surround it with an olive chopped up. This is the amount for 
each person. Place on small plates. 




"We cultivate literature on a little oatmeal." 

— Sydney Smith. 

In purchasing any cereals small quantities should be obtained 
and kept in air-tight vessels. Cereals, to be healthful should be 
well cooked and in most every case it is safe to double the time of 
that given on the package. In cooking, use a double boiler and mix 
the finer preparations with a little cold water before adding to the 
boiling water. This will prevent the cereal from becoming lumpy. 
A teaspoon of salt should be allowed to each cupful of cereal. 

Table for Cooking. 

Prepared wheat, 1 cup; water, \}/2 cups; time 30 minutes. 
Prepared oats, 1 cup; water, 13^ cups; time 40 minutes. 
Rice (steamed), 1 cup; water, 3 cups; time 50 minutes. 
,. Indian meal, 1 cup; water, 33^ cups; time 3 hours. 
Scotch oatmeal, 1 cup; water, 4 cups; time, 4 hours. 
Hominy (coarse), 1 cup; water, 6 cups; time, 6 hours. 
Hominy (fine), 1 cup; water, 4 cups; time 3 hours. 
Wheat (cracked), 1 cup; water, 6 cups; time, 6 hours. 

Farina Fruit Mush. 

Fruit mushes served cold generally are appreciated for break- 
fast in place of the usual cereal. Blackberries, currants and rasp- 
berries are suitable as a foundation. Slowly heat the fruit until 
scalded, then press out the juice. Put into a double boiler; if cur- 
rants form the basis sweeten slightly; to each pint add one table- 
spoonful of farina and cook, stirring frequently, for % of an hour. 
Pour into one large or a number of individual molds and set aside. 

Corn Meal Mush. 

In cooking corn meal, either white or yellow, let water boil to 
bubbling point, then remove from fire, and sprinkle corn meal in 
very slowly, then put back on stove and cook about 10 or 15 min- 
utes, stirring constantly. 


Fried Corn Meal Mush. 

Cook the mush Hke above recipe. Wiien it is done pack it in 
a bread pan to cool. . When cold cut it in slices about half an inch 
and fry in a skillet in butter, or cut the pieces thicker and then cut 
in two and fry in deep fat. Cold hominy and cold oat meal mush 
can be fried in the same manner. 

Spaghetti a la Italienne. 

Fry 6 pork chops brown with 3 large sliced onions, adding 
butter or oil if needed. Pour over 2 cans of tomatoes, slice in 3 or 4 
whole roots of garlic which have been peeled, salt and paprika to 
season. Simmer slowly until the bones are bare and the sauce is 
dark and thick, adding a little boiling water from time to time if 
needed. It will take 7 hours or more, as it must cook slowly. Rub 
through a frying basket, pressing through as much of the pulp as 
possible. Cook a large handful of unbroken imported spaghetti 
until tender in boiling salted water. Drain, rinse in boiling water, 
pour the sauce over and serve grated Parmensan or Swiss cheese 

— Myrtle Reed McCullough, 

Genuine Italian Spaghetti. 

One package spaghetti, drop in boiling water and cook until 
tender; drain. Sauce — 1 quart can tomatoes, 1 can mushrooms, 
1 cup grated cheese, 2 onions, 3^ pound bacon. Cut onions and 
bacon fine and fry till tender; add tomatoes, mushrooms, dash of 
paprika, a little Worcester sauce, 2 dessert spoons salt, and a little 
celery salt. Cook all this until thick, add to spaghetti. When 
ready to serve, stir in the cup of cheese. 

— Mrs. Frank Edmison. 

Spaghetti a la Ellery Band. 
Use 1 quart can tomatoes, strain contents through a sieve. 
To this liquid add 3 tablespoons olive oil, piece of butter size of egg, 
a teaspoon sugar, small bunch parsley, 3 small cloves of garlic, or 
onion if you prefer, salt and pepper to taste, and some sweet green 
pepper, chopped. Boil all this down over slow fire to thickness of 
cream. If possible, obtain imported Italian spaghetti; this is dis- 
tinctly superior to domestic. Boil spaghetti (2 pounds for above 
amount of sauce) in plenty of water in which you have put a gen- 
erous amount of salt. Above all things do not put spaghetti into 


water until it boils and do not cut it up into little snippy pieces, as 
that is un-Italian and utterly inadmissable. Last but not least, 
do not cook your spaghetti to a pasty mass, but remove it, and 
drain through a colander when it is just right. Pour sauce over 
and serve on large platter. Grated cheese, Parmesan preferred, 
should be served separately for those who desire it. 

— Channing Ellery. 

Macaroni and Cheese. 
Break half a package of macaroni in small pieces. Cook briskly 
in boiling salted water for 20 minutes, drain and rinse. Butter a 
shallow dish, put in layer macaroni, sprinkle with salt, dot with 
pieces of butter, and over it a layer of cheese, grate<:l. Repeat this 
until macaroni is all used, leaving a sprinkling of cheese wath butter 
in small pieces on top. Beat 1 egg, add 14, pint milk, salt and pepper, 
pour over all and bake, covered, 3^ hour. Remove cover and brown. 

How to Boil Rice. 

Rinse 1 cup rice in two waters. Put over fire 2 quarts water 
in large kettle, add to this 1 even teaspoon salt, sprinkle rice slowly 
in water, cover tightly, and let cook 20 minutes. Water must be 
boiling before rice is put in, let cook rapidly without stirring. Re- 
move from fire, put rice in colander to drain, then set in oven for 
few minutes until it steams itself dry. Every kernel should be 

— L. D. W. 

Spanish Rice — Tribune Prize Receipt. 

Put 2 tablespoons of butter in frying pan; when hot, add 1 cup 
dry rice; fry until brown, stirring continually; add 1 pint water, 1 
small onion, chopped fine, salt and pepper and 3^ quart can toma- 
toes. Cook 30 minutes, covered. 

Rice Molds. 

One quart of milk and water equal parts, half teaspoon of salt, 
1 cup of sugar; bring to boiling point; 1 cup of ground rice, moisten 
well to prevent clodding, stir in fluid, boil 15 minutes, pour in cus- 
tard cups or any small, pretty form. When ice cold turn out. 
Serve with cranberry sauce or any other tart sauce. 


Rice Milanaise. 

Chop fine a good-sized onion and fry in butter until a golden 
color, then add a cupful of rice and half a dozen minced mush- 
rooms. Stir for 2 minutes, add a quart of boiling broth. Stir 
lightly once. Cook for 25 minutes. Season with 1 teaspoonful of 
salt, 34 of 3- teaspoonful of pepper and Y^ a- cup of grated Swiss 

Rice and Peaches Served with Meat Course. 

Wash thoroughly Y^ cup rice; sprinkle in boiling salted water; 
cook 20 minutes or until tender. Take 1 can large Cahfornia peaches 
cook in their own syrup, adding sherry wine to taste, putting in 
about a handful of Sultana raisins. Cook until peaches and raisins 
are tender. Pile rice on chop platter, arrange peaches around rice 
on edge of platter, place raisins in hollow of peaches, pour rich 
syrup around peaches. 

— Mrs. John D. Waterman. 





}\\M% Tee Cream 



i iiJMJmi^^MiiMi^'iiVM^MW^iH^W^M^WHMVMiM^W^iMWH^W^JMVt^ii 

"For Goodness Sake 







Absolutely high grade. In one pound 
cans only. Your grocer can supply 
you. Imported, roasted and packed by 

Rockford Wholesale Grocery Co. 




Proved by exhaustive tests of the United States 
Bureau of Chemistry superior to all brands tested. 

See Bulletin 77, page o5. — Seville Packing Co. 


Your claim that the published figures on page 
55, Bulletin 77, prove Nicelle Olive Oil the superior 
of all brands tested is most fully justified. 


Official ChemLsts to New York Produce Exchange. 


Use it once — you will prefer it to all others. — If 
your dealer does not have it — Ask us^ 


— Exclusive Distributors — • 






"May your coffee and slanders against you be ever the same 
— without grounds." 

The best grades of coffee are the Mocha and Java, bought 
either in the grain to be roasted and ground as needed in the home, 
or purchased in small quantities freshly roasted and ground. Most 
people prefer a mixture of the two, using one-third of Mocha and 
two-thirds of Java. Always keep in a closely covered tin or earthen 
jar to retain the full strength of the berry. When properly roasted, 
coffee should grind into small but distinct, hard and gritty par- 
ticles, instead of into a fine powder. There are various ways of 
making coffee and many different coffee pots on the market, but 
there a few general rules that it is wise to keep in mind. Always 
buy the best grades of coffee and be sure that the pot is as tight as 
possible to prevent the escape of the aroma. Of course the coffee 
should not have to stand long after being made. To make one 
quart of coffee take one cupful of coffee, one-third of a raw egg, 
to clear it, half a cupful of cold water and one quart of boiling 
water. Stir coffee, egg and cold water together before adding boil- 
ing water or the heat from the latter will cook the egg. One cup- 
ful of coffee calls for a tablespoon of coffee, the same of cold water 
and one teaspoonful of egg with a cupful of boiling water added 
last. Do not use too much egg in the making of coffee as it weakens 
it. Egg shells may be saved and used for clearing, the albumen, 
which clings to the shell, performing the office. About three 
crushed egg-shells are sufficient for clearing purposes when one 
cup of ground coffee is used. By using egg the coffee has a richer 
flavor which egg alone can give, but when strict economy is neces- 
sary the egg may be omitted if great care is taken in the making 
and handling, as very much motion causes it to become muddy. 
Do not use a tin coffee-pot as the tannic acid in coffee acts on such 
metal and is apt to form a poisonous compound. Always see that 

.>_' 'I'lii; mi;ni)i:lss()iin c\.vu cook kook. 

llu' pot is s('i-ii|)iilotisly clcMii al'tcu' its usr, :is well as scalded before^ 
usiii<;'. CoOVe is a, powcMfid stimulant for some people, but it is 
generally conceded that wIumi us(mI without the "trinimin,<i;s," 
ci'(>am and su^ar, it is nuich more lu-althful and less likely to cause 
ill elTect. Su,i;ar uscmI without ci'eani is less harmful than cream 
used alone in colT(>(\ Theri^ seems to be an element in coffee* which 
combiiKMl with cream forms a leathery coatinj!; on the slonuu'h 
and impairs tligestion. 

How to Make Coffee. 

One cup coffee; 1 cup cold water; I egg; (I cups of boiling watei'; 
pinch of salt. Use granite wai'o coffee [)ot. Wash egg, break and 
beat, it slightly. Pour in one-half the cold water, add crushed shell, 
and stir in with col"f(H\ Turn this into the coffee jiot, i)our on boil- 
ing water, and mix thoroughly. Boil 'A minutes on front of range; 
if not boiled, cofftn* is cloudy, ami if boiled too long, too much tannic 
;u'id develops. To |)re\'ent escape of fragrant aron\a, stutT spout 
with soft papcM-. Stir and pour some in a cu]) to free the s[)i)ut of 
grounds, tluMi return to cofftH* pot and r(>peat. T(^ perfect cleai'- 
ing add t lu^ I'cMuaiiuug cold water. Cold water being lu\i\ier than 
hot water sinks to the bottDiu, carrying the grounds with it. Place 
on ba(d< of range for 10 minutes, where coffee will not boil. Serve 
at once. 

After Dinner Coffee. 

Use twic(> the (pi;inlity of coffe(\ oi' half tlu> amount of li(piid 
given in i)re\ious riM-ipe, for after diniuM- coflVe. When milk or 
cream is not used, tiltei'etl coffee is often preferred. Jihud-c coffee 
should not be served with milk or ci-eam. Serve in after ilinner 
coffee cups, with or without cut sugai-. 

Percolated or Filtered Coffee. 

One cu|) coffVe (linely ground); (\ cui)s boiling watcM'. Thei'e 
are \-arious kinds of coff(>e-p(»ts on the market for nudging ptu-co- 
lated colTee. All lun'e a straiiuM- to hold coffin^ witluuit alhnving 
grounds to mix with the infusion. TIkm'i^ are sonu' which have ad- Nc^ssels to hc)ld boiling water and u|)on which the coffee-pot 
may b(> I'estiMl. Place coffee in straincM', sti'ain(>r in coffee-pot, and 
pot on llu> range. Oradually add boiling water, allowing it to filter, 
and i'o\(>r IxMween additions of watiM'. Hefiltei', if desired sti'onger, 
and siM'\(> at oiic(> with cream and cut sugar. Placc^ ci-(>am and 
sugar in vup before^ hot cofl'ee. Scalded milk, oi' part .milk and pai't 
cream nuiy be used, if cream is obtainabl(\ when a diluted cup of 
coffei" is desir(>d. 


Australian Coffee Cup. 

One pint of very strong' l)l;ick coffee, (hivorotl with j/^ tea- 
spoon of bitter almond. Cook in a (ioiihle boiler with the yolks of 
2 egj^s, well beaten; 2 tablespoons of su,s;ai', and 2 taJ)l(^spoons of 
thi(dv cream. When thick as custard removes fi-om fire and (ihill. 
When ready to serve, ]")our into a pitcluM- with a f)int of whipi)e(l 
ci'eani, sweetened, shaved ivo. and a (piai't bottle of Appolonaris or 
other (;hari!,(Ml watei-. 

— Anna li. Walt(jn. 

"Tolly, |)ut the kettle on. We'll all take tea." 


"May beauty and truth 

Keep you in youth; 
Green tea and sa.,i;'e 

Presei've your old af;'e." 

iila(d< and j;reen t(M ar{> produced fi'om i\\v snine plant, but- 
by different methods. Tlu^y contain about the same (piantity of 
caffeine or theine, and taiuiin, but diffei' in iJie amount of volatile 
oil. Tea, should not be taken duriii.t;' the meal, but, after it, if one 
wishes to avoid the retardinji; effect that it has on salivary diges- 
tion. The better i:)lan is to eat first and drink afterward. Jilack 
tea is not so strong as green or nu'xed teas. 'Jdu^ lat-t-ei' is respon- 
sible for most of tlu; easels of nervousness among tea dritd<ers. If 
tea is made by pouring boiling water on the leavers and sei'ved in a 
few nu'nutcs, but, little tannin is preseid. iti the beverage; but, when 
il is steeped a long time and drunk freely the tannin prc'sent in 
t li(> decoction is harmful. Tea is less likely to cause slee|)lessness 
if lemon juic(> is usecl instead of cream. Uotli t(>a and coffee are 
less luu'tnful if taken clear. ('i'(>am and sugar, especially ci'eam, in 
theses beverages, do a certain amount of damage to the stomach. 

How to Make Tea. 

Three teaspoons t-(>a,; 2 cups boiling water; always scald thor- 
oughly the tea-pot before using. After putting in t(>a pour on l)oil- 
ing water and allow it to stand on the ba(d<: of range or in some 
other warm place for 5 minutes. Then strain and serve immedi- 
ately, with or without sugar and milk. Avoid a, second steeping of 
the Uuives as, if this is done, so large an amouid- of tatuiin is ex- 
tracted that various ills are apt to follow. 


Iced Tea. 

Four teaspoons tea; 2 cups l)oiling water. Follow recipe for 
making tea, strain into glasses which are 3:3 full of cracked ice. 
Sweeten to taste, and allow 1 slice lemon to each glass of tea. By 
chilling the infusion quickly, the flavor is much better. 

Russian Tea. 

Follow recipe for making tea. Russian tea may be served 
either hot or cold, but always without milk. A thin slice of lemon 
or a few drops of lemon juice is allowed for each cup. Add sugar 
according to the taste. In Russia a preserved strawberry is some- 
times added. 

Wellesley Tea. 

This tea is made the same as iced tea. Before straining place 
3 crushed mint leaves in glasses 

Herb Teas. 

For the dried herbs use 1 teaspoonful to a cup of boiling water. 
Cover and stand where they will not boil, for 5 or 10 minutes. Strain 
before serving. Too long steeping makes them bitter or acrid with- 
out increasing their medicinal value. 

Chocolate and Cocoa 

These contain in good proportion all the elements necessary 
to nourish the body. Cocoa is the seed of the fruit of a small tropi- 
cal tree, and there are several forms in which it is sold, the most 
nutritious and convenient being chocolate. Next in order comes 
cocoa, cocoa nibs and last cocoa shells. The ground bean is called 
cocoa. Ground finer and mixed with sugar it becomes chocolate. 
The broken beans are called "nibs" and the shells are the parts of 
the bean that are removed before grinding. These shells make a 
delicate drink, but contain little nourishment. Pure chocolate is 
easily assimilated and digested as food by those able to take fat, 
as about 50 per cent, of chocolate consists of fat. In cocoa the ex- 
cess of fat is removed. Vanilla is the best flavor to add to choco- 
late. Cinnamon also is good. Neither chocolate or cocoa should 
be boiled too long or the flavor is impaired. 

Breakfast Cocoa 

One and one-half tablespoons prepared cocoa; 2 tablespoons 
sugar; 2 cups boiling water; 2 cups milk; pinch of salt. Scald milk, 
then mix together cocoa and sugar and dilute with 3^ cup of boil- 
ing water to make a smooth paste, add remaining water, and boil 
1 minute. Turn into scalded milk and beat for 2 minutes. 


Brandy Cocoa. 

Three tablespoons cocoa; 13^ cups boiling water; 3^ cup sugar; 
4 cups milk; 3 teaspoons cooking brandy. Prepare as Reception 
cocoa, then add brand}^ before beating. 

Reception Cocoa. 

Three tablespoons cocoa; a few grains salt; }/i cup sugar; 4 
cups milk; ^ cup boiling water. Scald milk; mix cocoa, sugar and 
salt, adding enough boiling water to make a smooth paste; then 
add what water remains and boil 1 minute; pour into scalded milk 
and beat 2 minutes with egg beater. 


One and one-half squares of chocolate; 1 cup boiling water; 
3^ cup of sugar; few grains of salt; 3 cups milk. Scald milk; melt 
chocolate in small sauce pan placed over hot water, add sugar, salt 
and gradually boiling water; when smooth place on range and boil 
1 minute; add scalded milk and beat with egg beater and serve in 
chocolate cups with whipped cream. One and one-half ounces 
vanilla chocolate may be used instead of chocolate; this being 
sweetened, less sugar is required. 

Chocolate Syrup. 

On 3 tablespoons of soluable chocolate or cocoa pour 1 pint of 
boiling water, stirring all the time. Place on fire and stir until all 
is dissolved, then add 1 pint of granulated sugar, stirring until it 
boils. Boil for 3 minutes, strain, cool and flavor with vanilla. Keep 
the syrup in a cool place. Serve with 3 tablespoons of the syrup in 
each glass, lumps of ice, a little cream and the rest of the glass filled 
up with milk. Buy soluable chocolate at drug stores for this recipe. 
Ask for the kind used in making fountain syrups. 




"Soup is to the dinner what the door is to the house." 


Exactness in cooking removes the danger of failure. Recipes 
should be exactly copied. The skeleton of soups must be accurate, 
but more seasoning or more thickening may be added to suit the 
individual taste. 

Soups should be brought to the boiling point and then pushed 
back on the stove to simmer, as boiled soups are greasy and muddy. 
Seasonings are important. Winter vegetables, such as turnips, car- 
rots, celery and onions should be kept on hand for soup; also sweet 
herbs, including thyme, savory, marjoram, bay leaves, peppercorns, 
cloves, allspice berries, stick cinnamon, dry tarragon leaves, brown- 
ing, Worcestershire sauce, paprika, with additions of salt, pepper 
and parsley are essentials for soup stocks. Flour, cornstarch, arrow- 
root, fine tapioca, sago, pearl barley., rice, bread or eggs are added 
to give consistency and nourishment to the soups. 

Vegetables and seasonings should be added the last hour. 

In getting meat from the market, have bone and meat cut into 
small pieces. When ready to start soup, put meat and bone in soup 
kettle, cover well with cold water. Let stand 1 hour to draw out 
juices; heat gradually to boiling point; set on back of stove and let 
simmer 6 to 7 hours. This will form stock for many kinds of soup. 

To clear soup stock: Add white of an egg or washed egg shells 
(2 or 3) to cold strained stock and bring to a boil slowly. Then re- 
move from fire and strain through flannel cloth. 

Brown Soup Stock. 

Six pounds shin of beef; 3 quarts cold water; 3^ teaspoon 
peppercorns; 6 cloves; ^ bay leaf; 3 sprigs thyme; 1 sprig marjoram; 
2 sprigs parsley; 3^ cup each carrot, turnip, onion and celery; cut 
in dice. Wipe beef and cut lean meat in inch cubes. Brown 3^ 
meat in hot frying pan in marrow from marrow bone. Put the rest 

SOUPS. 37 

of the meat fat in soup kettle, add water and let it stand 30 minutes. 
Put on back of range, add browned meat and heat slowly to the 
boiling point. As scum rises it should be removed. Cover and cook 
slowly 6 hours, not boiling. Add vegetables and seasoning; cook 
13^2 hours. Strain and cool as quickly as possible. 

—Mrs. Charles Reitsch. 

White Soup Stock. 

Three pounds knuckle of veal; 1 pound lean beef; 3 quarts 
boiling water; 1 onion; 6 slices carrot; 1 large stalk celery; 3^ tea- 
spoon peppercorns; ^ bay leaf; 2 sprigs thyme; 6 cloves. Wipe 
veal, remove bone and cut in small pieces; cut beef in small pieces; 
put bone and meat in kettle and cover with cold water and bring 
quickly to boihng point, drain and throw away the water. Wash 
thoroughly bones and meat in cold water; return to kettle; add 
vegetables, seasoning and 3 quarts boiling water. Boil 3 or 4 hours. 

Stock reduced half. 

— Mrs. Charles Reitsch. 


Five pounds lean beef; 2 pounds marrow bone; 3 quarts cold 
water; 3^ cup each diced carrot, turnip, onion and celery; 1 table- 
spoon salt; 1 teaspoonful peppercorns; 3^ teaspoon mixed whole 
spices; 1 bay leaf; small bunch of parsley; few drops Kitchen 
Bouquet to color. Soak meat in cold water 1 hour; then heat to 
boiling point; skim thoroughly and allow to simmer 5 hours. Add 
vegetables and seasonings the last hour. Strain and cool. Remove 
fat when cooled. 

Hot bouillon is also served with grated Parmesan cheese. 

Iced bouillon flavored with sherry wine is served cold. 

Good Soup. 

Two pounds beef; 2 pounds veal; 1 pound mutton; slice of beef 
liver. Put in kettle of cold water and place over fire. As it cooks, 
salt well and remove scum. Roast an onion in the oven and when 
brown, cut fine and add to the soup. Also add the celery tops, 
parsley and cabbage leaves. Brown in butter 2 potatoes sliced, 
add to the soup with carrots and cauliflower. Cook slowly for 2 or 
23^ hours. Strain through a fine sieve, and add noodles, rice or 
barley, whichever is preferred. Barley should be cooked a full 
hour, rice 20 minutes, and noodles only long enough to cook through. 

— Ernestine Schumann Heink. 


Macaroni Soup. 

One quart brown stock; }-{ 6up of macaroni, broken in small 
pieces; salt; pepper; onion juice to taste. Cook macaroni in boil- 
ing salted water. Add drained macaroni to heated stock. 

Spaghetti soup is made exactly as is macaroni soup. 

Creole Soup. 

One quart brown soup stock; 1 pint tomatoes; 3 tablespoons 
chopped green peppers; 2 tablespoons chopped onions; 3^ cup of 
butter; 3^ cup of flour; salt; pepper and Cayenne. Cook pepper 
and onion in butter 5 minutes; add flour, stock and tomatoes, and 
simmer 15 minutes. Strain; put through a sieve. Just before serv- 
ing, add 2 tablespoons grated horseradish, 1 teaspoon vinegar, and 
}4: cup macaroni (cooked). 

Scotch Soup. 

Three pounds mutton; 2 quarts cold water; 3^ tablespoon salt; 
3^ teaspoon pepper; 1 small onion; 1 sprig parsley, finely chopped; 
2 tablespoons flour; 23^ tablespoons barley; carrot and turnip, 34 
cup each. Cut meat in small pieces; let stand in cold water 1 hour 
to extract juices; then heat to boiling point. Skim and cook slowly 
1 hour. Add all vegetables and seasonings, the turnip and carrot 
having been cooked separately in boiling salted water. Strain, 
cool, remove fat and add flour which has been diluted with cold 
water. Also add barley which has previously been cooked until 
soft in boiling salted water; cook 3^ hour longer. 

Nourishing Broth, 

Two pounds of neck of mutton; 3^ cupful of pearl barley; 3^ 
cupful each of carrot, onion, turnip, celery and fine suet or butter; 
1 tablespoon each of salt and chopped parsley. Soak barley in 
cold water over night. Wipe meat with wet cloth. Remove fat 
and skin (which relieves it of its strong flavor) and put the meat 
on to cook in 2 quarts of cold water. Let it heat slowly until the 
scum frees itself and rises to the surface, then skim and put in the 
vegetables. Simmer 4 hours and serve without straining. Add 
cooked barley 3^ hour before serving. 

Consomme No. I. 

Three pounds beef and marrow bone; 3 pounds veal; 3 pounds 
lamb or mutton; 3^ cup onion and 3^ cup carrot cut in dice; celery, 
1 cup; 2 tablespoons butter; 1 tablespoon salt; 1 teaspoon pepper- 
corns; 3^ bay leaf; 1 sprig marjoram; 3 sprigs thyme; 3 quarts cold 

SOUPS. 39 

water. Cut meat in cubes; let stand 1 hour. Heat to boiling point. 
Skim, and let simmer 3 hours. Add vegetables cooked in butter 5 
minutes, and remaining seasonings. Cook 13^ hours. Strain. 
Cool quickly. Remove fat and clear. 

Consomme No. II. 

May be served with noodles, macaroni or spaghetti or rice, 
first cooked in boihng salted water, or served with French string 
beans, carrots cut in small shapes, green peas, or cooked chicken 
meat cut in small dice. 

Claret Consomme. 

To 1 quart consomme, add 13^3 cups claret which has been 
cooked 8 minutes with a stick of cinnamon and tablespoon of sugar. 

Chicken Soup. 

One chicken cut as for stew. Cover with cold water. Simmer 
until chicken is tender. Drain off the liquor and add 2 stalks of 
celery, 1 slice of onion, Y2 bay leaf, salt and pepper; cook j^ hour. 
Strain over some fresh cooked rice and add a little parsley, cut 
fine. In place of rice, egg kloesse may be substituted. Chicken 
may be creamed and used the next day. 

Cream of Chicken Soup. 
One pint of cream; 1 chicken; 2 tablespoons butter; 1 table- 
spoon flour; 3 stalks of celery; 1 small onion. Boil chicken, and 
season with salt and pepper. Clear broth. Cook celery and onion 
in butter. Remove vegetables and add flour to butter. Heat the 
stock and add half cream thickened with butter and flour. Dice 
chicken meat, and add to broth. Whip remaining cream, and add 
as you serve. 

— Mrs. C. S. Brantingham 

Chicken Tapioca Soup. 

One chicken, cooked; 1 cup pearl tapioca; 1 pint whipping 
cream. Soak tapioca several hours; then cook in a double boiler 
until soft. Make the broth from chicken quite strong. Cool and 
strain, then thicken with tapioca. Heat the cream (not whipped) 
and add to broth and tapioca. When serving, pour it over thinly 
minced lettuce previously put in bouillon cups, and a little whipped 
cream on top. 

— Mrs. Frank Wormwood. 


Chicken Gumbo. 

Prepare a chicken as for frying. Brown in a soup kettle 2 
tablespoons of flour in 1 of lard, then add the chicken and stir fre- 
quently to prevent scorching. When the pieces are well browned, 
cover with 3 quarts of boiling water and set back on the stove, 
allowing it to simmer gently for an hour or longer. When half 
done add a finely minced onion, some parsley, salt and a little 
Cayenne pepper. When the chicken is tender add 1 pint of cooked 
gumbo or okra and remove at once from the fire. Serve with rice, 
boiled so that the grains stand apart. An old fat hen makes the 
best gumbo. Wild ducks, remnants of roast chicken or turkey 

also make a fine gumbo. 

— Mrs. Anna C. Nohe, Jennings, La. 

Chicken Chowder. 

Cut a 4 pound chicken in 2 inch squares. Slice 4 good sized 
potatoes; 1 sHce bacon, diced; 1 small green pepper; 3^ small onion; 
}/2 cup rice; pepper and salt to taste. Put in Casserole dish with 3 
quarts boihng water. Bake in slow oven 23/2 hours. Add more 
water if necessary. Keep dish covered. 

— Mrs. a. M. Miner, Thadwa Cafe. 

Southern Gumbo. 

Put 2 quarts of ham liquor after the fat has been removed into 
a kettle and add % of a quart can of tomatoes. After cooking half 
an hour add a can of corn and a cup of cooked ham cut in small 
pieces. Let boil .15 minutes. Then add a can of okra about 10 
minutes before serving. Have a dish of hot boiled rice and serve 
by putting a spoonful of rice into a plate and pouring the gumbo 
over it, or the rice may be added to the gumbo while cooking. 

Emergency Soup. 

Cook }^ cup each of carrot and celery cubes, (1 tablespoon cel- 
ery seed may be substituted), and 1 onion cut in slices, in y^ cup 
butter, 10 minutes; add 1 cup potato cubes and 5 cups cold water, 
and let cook 1 hour. Add beef extract to flavor, and salt and pepper 
as needed. Serve very hot, either with or without straining. 

— Mrs. Edward Heiliger. 

Venetian Soup. 

Prepare a clear chicken soup by simmering a fowl for several 
hours in water to cover, with seasonings of bay leaf, celery seed, 
parsley, whole peppers and salt. Cool and skim off the fat; heat 

SOUPS. 41 

to boiling point and add seasonings as desired. Separate 2 eggs, 
beat the whites and yolks and then mix together; stir in sufficient 
flour to make a thin batter. Butter a hot griddle thoroughly and 
bake the batter as large griddle cakes; cut into very fine strings 
and drop into the hot soup. Serve at once. 

— Ruth Wilkins. 

Mushroom Soup. 

One quart of chicken broth; 1 can of mushrooms. Chop fine 
and cook in the broth for 15 minutes. Heat 3 cupfuls of milk and 
1 of cream. Melt together 4 tablespoonfuls of butter and 4 of flour. 
Cook until smooth. Add the hot mushrooms and broth. 

Puree of Tomato Soup. 

Take a small piece of l.ieef; put on in cold water to cover; 
skim off all scum; cut up 1 large potato and onion, bunch of pars- 
ley, a little cloves, bay leaves, salt and pepper, and a little sugar; 
small can of tomatoes. Cook slowly about 2 hours. Take from 
fire, strain through fine sieve, put back on fire, add either rice or 
macaroni. When done, thicken with a little flour, water and a 
small piece of butter. This is good tomato soup. 

Tomato Soup. 

One-half can of tomatoes; 3^ cup water; 1 onion; Yi cup celery 
stalks; 1 bay leaf; sprig of parsley; 2 cloves; 6 peppercorns, and 
allspice; a bit of cinnamon stick (or a few of the mixed spices). 
Boil Y2 hour. Add 3 cups rich soup stock, strain and serve with 
croutons. This is enough for three persons. 

— C. Radecke. 

Celery Soup. 
Two cups white stock; 3 cups celery, cut in 1 inch cubes, 2 
cups boiling water; 1 slice of onion; 2 tablespoons butter; 3 table- 
spoons lard; 2 cups milk; 1 cup cream; salt and pepper. Parboil 
celery In water 10 minutes, drain; add stock; cook until celery is 
soft and rub through sieve. Scald onion in milk, remove onion, 
add milk to stock, bind; add cream and seasoning. 

— Mrs. Harry Sackett. 

Black Bean Soup. 

Two tumblers black beans; 1 quart stock; 3^ cup tomato 
catsup; 1 sliced onion; pinch of summer savory; salt and pepper. 
Soak beans over night. Next day boU until soft enough to work 

42 THE mp:ndp:lssohn club cook book. i" 

through a colander. By ackling the beef stock to them, the}'' pass 
through the strainer more easily. After adding the other ingredients 
strain again through a fine soup strainer. When all ingredients 
have been cooked and thoroughly blended, serve with sliced lemon. 

— Mrs. Antes Ruhl. 

Chestnut Soup. 

Fifty Spanish chestnuts; 2 quarts of white stock (chicken or 
veal); Y^ pint of stale bread without crust; 1 pint of milk or cream; 
1 tablespoon butter; IJ^o teaspoon salt; 1^ teaspoon pepper. Blanch 
and boil chestnuts 30 minutes. Drain and pound until fine as meal. 
To this gradually add 1 quart of the stock, pounding all the time. 
Add other ingredients except butter and milk. Cook gently for 2 
hours. Take from fire and strain. Add butter and cream, and 
return to fire and heat. 

— Mrs. C. S. Brantingham. 

Almond Soup. 

Two cups chicken stock; 13^2 cups veal stock; y^ cup tomatoes; 
salt and pepper; 4 tablespoons butter; 4 tablespoons flour; 1 cup 
cream; 3^ pound almonds. Blanch and shred (or chop) almonds 
and brown slightly Iw a little butter. Have the stock strained and 
ready for use. Melt the butter, add flour, and a cup of stock slowly. 
Let cook 5 minutes. Then add rest of stock, strained tomatoes 
and lastly the cream, which must be added just before serving. 
Put almonds in the dish and pour soup over them. 

— Ruth Wilkins. 

Duchess Soup. 

One quart milk; 2 medium sized onions fried in 2 tablespoons 
butter for 2 minutes. Then add 2 tablespoons of flour, 1 teaspoon 
salt, and pepper to taste. Stir this in the hot milk and boil 8 min- 
utes; then strain. Beat 3 eggs to a light froth, pour in soup. Stir 

constantly. It must not boil. 

— Mrs. L. a. Weyburn. 

Cream of Asparagus Soup. 

Two bunches asparagus; 1 pint cold water; 1 heaping table- 
spoon butter; 1 heaping tablespoon flour; 2 cups scalded milk; 
salt and paprika. Cut asparagus in inch pieces, cook until tender. 
Rub through a sieve. To scalded milk add liquor and pulp of aspar- 
agus. Blend butter and flour together and add to mixture, pepper 
and salt, and cook 2 minutes. 

SOUPS. 43 

Cream of Cheese Soup. 

One quart of milk in double boiler. Add 1 tablespoon of 
grated carrot, 1 small tablespoon of the pulp and juice of an onion. 
Secure this by crushing a half onion over a lemon squeezer. One 
tablespoon finely minced parsley, 1 piece of celery. Melt 2 good 
tablespoons butter. Mix in it 2 scant tablespoons of flour, stir in 
hot milk and cook 15 minutes, stirring often. Remove celery. 
Then add 1 cup rich cheese, grated. Cook a minute or two more 
till dissolved. Take from fire and add beaten yolks of 2 eggs. 
Serve at once with a spoonful of whipped cream to each dish. 

— Mrs. 0. R. Brouse. 

Peanut Soup. 

To 3 pints of hot water add 2 cups of roasted peanuts, chopped 
very fine; 1 onion, sliced and sauted a golden brown in 2 table- 
spoons of butter; 1 tablespoon of celery seed; 1 bay leaf and 1 sprig 
of parsley. Simmer for 13^2 hours, then pass through a coarse sieve 
and return to the stove. Rub together 2 tablespoons each of but- 
ter and fiour, dilute with a little hot soup and stir into the kettle. 
Also add 1 green pepper and 1 tomato cut in small cubes after re- 
moving the seeds. Simmer about 20 minutes more, then season 
with salt, pepper and Kitchen Bouquet, and serve with thin slices 
of lemon in the tureen or in individual plates. 

— Ruth Wilkins. 

Corn Soup. 

One can corn; 1 (juart and 2 gills milk, 3 tablespoons butter; 
2 tablespoons flour; 2 generous teaspoons salt; y^, teaspoon pepper; 
2 tablespoons minced onion; yolks of 2 eggs. Chop corn, put in 
double boiler with quart of milk. Cook 15 minutes, then add flour 
and butter cooked until smooth and frothy; add to corn; also pepper 
and salt. Cook 15 minutes longer. Strain and return to fire. -Beat 
yolks of eggs, add to 2 gills of cold milk, stir into soup. Cook 1 
minute, stirring constantly. 

— Mrs. Elliott West. 

Corn Chowder. 

Cut a cube of fat salt pork about 13^-2 inches square into small 
pieces, and try it out. Add a sliced onion and cook 5 minutes. 
Boil 4 cups of sliced potatoes 5 minutes; drain, add the fat and 2 
cups of fresh boiling water, and cook until the potatoes are soft. 


Put 4 cups of milk in a double boiler, and scald; add 4 cups of 

stewed corn and the potatoes, and heat again. Season with salt 

and pepper, add 3 tablespoons of butter. Serve with old fashioned 

water crackers. 

— Ruth Wilkins. 

Puree of Pea Soup. 

One quart of peas, or 1 can; 1 quart milk; 2 small onions, 

chopped; salt to taste. Cook in double boiler, until peas are well 

cooked; strain, put milk back into double boiler, and rub peas 

through sieve, adding pulp to milk; put 1 tablespoon butter in 

saucepan, mix 1 tablespoonful flour, when smooth, gradually add 

to milk; season with pepper and salt, and cook a few minutes. 

Then serve. 

— Mrs. Elliott West. 

Cream of Pea Soup. 

One can peas; 1 pint cream; salt and pepper to taste. Heat 
the contents of 1 can of peas in fresh water. Drain and put through 
a vegetable press to extract the skins. To the mashed peas, add 1 
pint cream, season well with salt and pepper, and allow the mix- 
ture to just reach the boihng point. Serve with croutons. A lit- 
tle portion of whipped cream as you serve. 

— Mary Walton. 

Split Pea Soup. 

One pound split peas; 3^ pound salt pork; celery and onion to 

taste. Soak peas in 2 quarts water over night. Put over fire in 

morning with salt pork. Boil 4 hours or more. Add celery and 

onion to taste. Strain and serve with a little whipped cream in 

bottom of dish. 

— Mrs. Elliott West. 

Black Bean Soup. 

One pint black beans; 2 quarts water; 13^ tablespoons flour; 
2 tablespoons butter; 1 onion; i^ teaspoon salt; Cayenne; 3^ tea- 
spoon mustard; .? teaspoon pepper, 2 stalks celery or \i teaspoon 
celery salt; 2 hard boiled eggs; 1 lemon. Soak beans over night; 
in the morning drain and add the cold water. Slice onion and 
cook in 1 tablespoon of butter, add to beans, also celery cut in 
pieces. Simmer 4 or 5 hours. Rub through a sieve, reheat to the 

SOUPS. '45 

boiling point and add salt, pepper, mustard and Cayenne, well 
mixed. When boiling, add flour and remaining butter, which 
have been cooked together. Strain again, and just before serving 
add 2 tablespoons sherry, 1 teaspoon Kitchen Bouquet, and more 
salt if necessary. Serve a slice of egg and lemon in each plate, 
and pass croutons with the soup. 

— Mrs. William S. Miller. 

Lenten Soup. 

Prepare 3 carrots, 3 turnips and 3 onions by scraping, peel- 
ing and washing. Slice them and saute them in a little fresh lard or 
drippings until a golden brown. Cut up a head of celery and put 
in and fry a few minutes. Add to this mixture 2 cloves, 1 tea- 
spoon salt, }/2 teaspoon of mild pepper, a little parsley, and a little 
grated nutmeg. Cover this with nearly 3 quarts of water and sim- 
mer for 3 hours. This may be used instead of meat broth in the 
Lenten season. 

Potato Soup. 

Take 4 potatoes, peel and slice thin, put enough water to 
cook soft, 2 or 3 slices of nice salt pork cut thin, 1 small onion; if 
liked, also a bit of chopped green pepper. When done season 
with salt, pepper, butter the size of a walnut. Fill up with milk. 
Let boil and serve. 

Corn and Tomato Soup. 

One-half can tomatoes; 3^ can corn; simmer together until 

well cooked; put through sieve; keep hot. 1 tablespoon butter 

melted in double boiler; 2 tablespoons flour; 1 quart cold milk. 

To this cream sauce add salt and Cayenne to taste. Pour this into 

strained mixture and serve at once. 

— Mrs. Daisy King. 

Cream of Celery Soup. 
Cover 4 cups of celery, cut in small pieces, with 1 pint of boil- 
ing water and cook until soft — about 30 minutes. Then press 
through a coarse sieve. Scald 1 quart of milk with a slice of onion, 
remove the onion, and add the cooked celery. Rub together 34 cup 
of flour and 3 tablespoons of butter, stir into the soup and cook 
until it thickens. Season with salt and pepper. 

— Ruth Wilkins. 


Cream of Tomato Soup. 

Put 1 pint of tomatoes on to heat, with a pinch of salt and one 
of soda, in a vessel that will hold not less than a quart. In another 
vessel put a quart of milk to heat, and in a granite pan that sets on 
a tea-kettle when the lid is off, put 1 heaping tablespoon of butter; 
when it is melted add 2 heaping tablespoons of flour and mix with 
butter until all is smooth, and add this to the well cooked toma- 
toes, beating until all is mixed well, and set on the stove to heat, 
watching and stirring it all the time. Then pour heated milk into 
the tomatoes and mix thoroughly until it becomes thick, and then 
serve to four people. This is a sure way to keep milk from curdling, 
also makes delicious soup. Onions may be added to tomatoes 
when they are canned purposely for soup, if desired. Tomatoes 
may be strained if desired. This is simple, good and practical. 

Soup From Left-Overs. 

Slice an onion into a teaspoon of melted butter; brown well. 
Add a pint (more or less) of milk. When hot, add Y^ a cupful or 
less of creamed potatoes, peas, cauliflower, singly or combined; 
rub through a coarse sieve; season with salt and paprika, and serve. 
The flavor may be varied by the addition of beef extract, or a few 
drops of Kitchen Bouquet. If the original cream sauce has not 
furnished enough thickening, rub 2 teaspoons of flour in a little 
cold milk. Or, beat well yolks of 2 eggs, pour on them slowly 
about Y2 a cup of the hot soup, stirring rapidly; then add to the re- 
maining soup and serve immediately. This makes a nourishing 
and cheap luncheon soup. 

— Mrs. George Nelson Holt. 

Clam Chowder No. I. 

Wash fifty clams thoroughly and put them in a pot with half 
a pint of water; when the shells are open they are done. Take 
them from the shells and chop fine, saving all the clam water for 
the chowder. Fry out a large bowl of salt pork, cut up fine, and 
when the scraps are a good brown take them out and put in a large 
bowl of chopped onions to fry. They should be fried in a frying 
pan and the chowder kettle be made clean before they are put in it, 
(The chief secret in chowder making is to fry the onions so deli- 
cately that they will be missing in the chowder.) Add a quart of 
hot water to the onions, put in the clams, clam water, and pork 
scraps. After it boils add a large bowd of potatoes cut into eighths 

SOUPS. 47 

of original size and 3^ a can of tomatoes, and when they are cooked 
the chowder is finished. Before it is taken up, thicken with a cup 
of cracker crumbs and add a quart of milk. No seasoning is 
needed but good black pepper. 

Clam Chowder No. II. 

Two cans clams, chopped; 1 can tomatoes, chopped; 1 cup 
diced carrots; 2 cups potatoes (diced); 2 onions, sliced; \i pound 
salt pork, diced and fried; \i pound butter; 4 quarts milk. Warm 
butter and cook 34 cup flour in it. Black and red pepper. Cook 
carrots and potatoes first. Fry the salt pork and then the onions 
in this grease. Put potatoes on to cook a little, then add clams, 
then onion and pork, potatoes, carrots, etc., butter and flour 
(cooked together) and last the milk. 

— Mrs. Edwin St. John. 

Clam Chowder No. III. 

One can Doxsee clams; 1 pint tomato; 3 medium sized onions; 
6 or 8 medium sized potatoes; y^ cup butter; 1^^ pints milk. Peel 
and dice potatoes and put on to boil. Slice the onions into the 
tomato and cook until they are tender. Then add the cut up clams 
and juice of same, and let simmer about 15 minutes. Pour the 
cooked potatoes into this and add the butter and milk with a gen- 
erous seasoning of salt and white pepper. Thicken with ground 
cracker and let all come to a boil before serving. 

— Mrs. George Needham. 

Fish Chowder. 

Four pounds fresh cod or haddock, remove bones, head and 
tail; add 2 cups cold water. Cook these 20 minutes. 1 large slice 
salt pork cut in small pieces, try out and add an onion; fry a light 
broM'n. Strain fat into stew-pan. Parboil 4 cups potatoes, cut in 
cubes, in boiling water to covei'. Drain and add potatoes to fat; 
add 2 cups boiling water and cook 5 minutes; add liquor from bones; 
then add fish; simmer 10 minutes. Add 4 cups scalded milk, 1 
tablespoon salt, pepper, 8 tablespoons butter and 8 common 
crackers, soaked in enough cold milk to moisten. Boil up and serve. 

Crab Soup. 

Six hard-shelled crabs; 3 cups white stock; -/>, cup cracker or 
bread crumbs; Y2 chopped small onion; sprig chopped parsley; 
2 tablespoons butter; 2 tablespoons flour; 1 cup cream; salt and 


paprika. Chop finely the crab meat, add stock, crumbs, parsley, 
onion and cook gently 25 minutes. Rub through a sieve. Cook 
flour and butter together; add to cooked mixture, then the cream 
and seasoning last. 

Oyster Creair. 
One quart oysters; 1 quart whipping cream. Simmer oysters 
in their own liquor until edges curl slightly. Then drain and 
thicken the oyster liquor with 2 tablespoons of butter and 1 table- 
spoon of flour. Put the half-cooked oysters into the cream and 
cook until oysters are perfectly dry, then strain and add the cream 
to the oyster liquor. Do not leave oysters in soup. 

— Mrs. Wait Talcott. 

Oyster Broth. 
One pint oysters, washed; 1 quart cold water; ^ cup of celery; 
simmer ^4 of an hour. 8kim, strain, add salt and pepper to taste. 
1 cup of hot milk, 1 tablespoon butter, added last, 3^ cup of cream 
if desired, 

— C. Radecke. 

Cherry and Pineapple Soup. 

Boil together 1 pint of sour cherries, 1 pint of grated fresh 
pineapple and 1 quart of water for 20 minutes. Mix ]4, cup of 
sugar with 2 tablespoons of arrowroot (powdered), stir into the hot 
soup and cook 10 minutes. Strain; add 1 cupful of pitted cherries. 
Serve ice cold. 

— Mrs. Fanny C. Moffatt. 

Fruit Soup. 

One cup raisins; 1 cup of prunes; 1 cup of cranberries; 1 cup 
of canned peaches; juice of 1 orange; juice of 1 lemon; 2 cups of 
water; 1 teaspoon of sago; sugar to taste. Boil; strain; then add 
1 cup of canned cherries. Heat it thoroughly and serve with crou- 

— Mrs. Thornson, Rock Island, 111. 

White Wine Soup. 

Brown 3 tablespoons flour in some butter. Add 1 quart 
water. Put over fire. When hot, stir in slowly 1 quart %\ hite wine. 
When it boils, add sugar, cinnamon and lemon rind to taste. Lastly 
add beaten yolks of 2 egg?. 

— Mrs. Edwin St. John. 

SOUPS. 49 


Dumplings for Soup. 

Scald 1 cup milk and 1 tablespoon butter. Stir into this, 1 cup 
flour, beating continually so that it does not become lumi)y. Cook 
until the mixture loosens itself from the kettle. Allow this to cool 
somewhat, add 1 well beaten egg and season to taste with salt and 
nutmeg. The mixture will be very stiff and must be thoroughly 
beaten. With a tablespoon drop small dumplings into boiling soup 
stock. As soon as they rise to the top of kettle they are done. 

— Mrs. Ferd Stedinger. 


One egg; 3^ teaspoon salt; flour. To the beaten egg add salt 
and flour enough to make stiff dough. Roll out on floured board 
as thin as possible. Cover for about 3^ hour. Then cut in strips 
or roll the sheet and slice off as thin as possible; toss on board and 
let dry. Add to soup and boil 20 minutes. 

Egg Kloesse. 

One egg; 1 tablespoon water; salt; 2 tablespoons flour; large 
pinch baking powder; beat all together until smooth. It should be 
just thick enough to drop off of spoon into hot soup in small quan- 
tities. Let boil a few minutes, and serve at once. Delicious in 
chicken or beef bouillon. 

— Mrs. Radecke. 


Take bread cut thin m inch); spread with butter cut in 3^3 or 
3^2 ii^ch cubes; place in pan and set in the oven until dry and a 
golden brown, stirring occasionally. Serve with clear soups or 
cream soups. The butter may be omitted. The cubes may also be 
fried in deep beef fat, a rich brown. 

Toast Sticks. 

Cut thin slices of bread (14 inch in thickness), cutting off 
crusts; make oblong 1 inch wide and 4 inches long. Toast care- 
fully in the oven. 


a Hi 



103 West State St. 


palace of Sweets 

43 are 3ce (Lream 

)Zta6e of pure cream — 
no adulterations 

(ran6ie5 of Oualitj 
an6 "purity 

Manufactured of tl)e best of material 


Food should be not only well cool^ed, 
but well served. 

Made by the Rockford Silver Plate Co. , 
will satisfy the requirements of the most 
exacting tastes, and the fastidious hostess 
cannot help feeling that her table is correct 
if set with Rockford Quality silver. 

PVe rarry every article essential 
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And many other serving spoons and forks. 

ilruirlrra anii ©pttrians 

204 m. g'tatr ^t 


FISH. 53 




Fish a la Perfection. 

From a Man's Point of Mew. 

Take a guide, go miles from anywhere, catch bass or trout, 
have it prepared with salt-pork or bacon, have it served on a gen- 
erous slice of bread, accompany it with a cup of fine coffee, top 
off with a good cigar, and then feel like thanking the stars that 
you are alive. 

— Harrison M. Wild. 

Fish should be butchered while alive, slit about 1 inch from 
the tail, up, hung in the shade about ^ of an hour to bleed. Pre- 
pared in this way will ahvays retain its flavor. Fish are good 
when the gills are red, eyes are full, and the body firm and stiff. 

Table for Cooking Fish. 

Trout should always be boiled or baked. White fish is good 
boiled, but best broiled. Black bass, when large, boiled; when 
small, broiled. Red-snapper should alwa3"s be boiled. Muscalonge, 
baked or boiled. Fresh mackerel should be broiled. Perch, Smelts, 
Brook Trout, Ciscoes, Bull-heads and Herrings are all better fried. 

To Boil Fish. 
Place in cold, salt water before cooking, to make it firm. When 
ready to cook place in cloth bag or wrap in cloth tied tightly, put 
in cold water and boil. Always put salt in the water before cooking. 

To Fry Fish. 

Clean, wash and dry thoroughly. Dip in yolk of egg well beaten ; 
then in fine grated bread crumbs, flour or meal. If wished to look 
extra nice, repeat the egg and bread crumbs. Fry in boiling lard, 
a light brown, and serve hot free from grease. Fish fried in Olive 
oil adds greatly to the flavor. 


To Broil Fish. 

Wash and wipe the fish dry, and spht. Lay on the broiler 
with the skin up. When browned, turn. Have some butter, with 
pepper and salt in it, and mop it over the fish while broiling. It 
will take about 20 minutes to cook one of medium size. Serve on 
hot dish, and pour over it drawn butter. 

Creole Stuffing for Baked Fish. 

Five pounds trout, white fish or shad; Y2 green sweet pepper; 
Yj cucumber; 1 bunch of parsley; 3 large or Yi can tomatoes; 1 
slice salt pork. Grind all together in meat grinder, drain off liquor, 
add a little onion juice, 2 tablespoonfuls of butter, add cracker 
crumbs till stiff. 

— Mrs. Gussie Miner, The Thadwa. 

Anchovy Sauce. 

One tablespoon butter; 2 tablespoons flour; rubbed together; 
moisten with 1 pint boiling water; add Y2 tablespoon Anchovy 
sauce, 2 teaspoonfuls catsup, a little Worcestershire sauce, little 
salt and pepper, 1 teaspoonful walnut catsup. 

— Mrs. Gussie Miner, The Thadwa. 

Fish Sauce. 

One-half pint cream; 1 medium sized cucumber, chopped and 
squeezed dry in cloth. To the cream add salt and vinegar to taste, 
(3 or 4 tablespoonfuls), add dry cucumber and serve very cold. 

— Mrs. Webb C. Stevens. 

Tartare Sauce. 

To be served on white fish, trout, smelts, halibut or fresh cod. 
One quart Mayonnaise: Yolks of 3^'^eggs, beaten; 1 pint oil; Y2 cup 
vinegar; Y cup whipped cream; stir 10 minutes. 

Chop up 6 sour pickles, 3 tablespoonfuls of capers, 2 bunches 
parsley, 1 Sharlot onion, chop very fine; add Y teaspoonful 
paprika, Y teaspoonful celery salt, httle salt and pepper, then 
add to Mayonnaise. 

— Mrs, Gussie Miner, The Thadwa. 

Fish Chowder. 

Slice 10 medium potatoes and 5 white'onions; season with salt 
and pepper, and boil 2 minutes covered with water. Boil 3 fish 
(more or less), 20 minutes. Remove from liquor and bone and skin 


FISH. 55 

fish. Add liquor to potatoes and onions. Dice 3^ pound of salt 
pork and fry until brown. Put these pieces with chowder. Thicken 
salt pork drippings with 3 tablespoonfuls of flour, add this thicken- 
ing to chowder and boil 20 minutes. Five minutes before taking 
off from the stove add fish and 2 tablespoonfuls of butter. 

— Mrs. F. G. Shoudy. 

Stewed Perch— Old Country Style. 

Scale and clean 10 pounds of perch; sprinkle bottom of kettle 
with flour, salt and pepper and bits of butter. Lay in fish, whole — 
repeat flour, butter, salt and pepper, then fish until all is in. Pour 
in water to cover, about 1 quart. Add bay leaf, 6 pepper kernels. 
Boil slowly 45 minutes, take fish out on platter, add juice of 1 
lemon to grav}^, strain and pour over fish. 

— Mrs. Gussie Miner, The Thadwa. 

Fried Shad. 

After the shad is cleaned and washed, split it down the back, 
cut out the back bone, divide the fish into pieces about 3 or 4 in- 
ches square, and lay them on a clean dry cloth. Have in readiness 
a dripping pan or a large frying pan containing hot fat 3^ inch deep, 
roll the fish in flour seasoned with salt and pepper, put it into the 
fat while smoking hot and fry it brown on both sides; use a broad 
spatula or cake turner to turn over the pieces in order to preserve 
them entire. As quickly as the pieces brown lift them out of the 
pan, la}' them on brown paper for a minute to free them from fat 
and then turn them onto a hot dish. Serve with lemons, pickles 
or cucumbers. 

Shad Roe. 

Put the roes in a pan and cover with cold water, and parboil; 
be careful not to break them. When done take from the water and 
cool, then season with salt and pepper; dust with flour and dip 
into beaten egg; roll in bread crumbs or cracker dust; brown in 
boiling lard and serve hot. Ma}^ be served on edge of platter with 

Fish Balls. 

Two pounds pickerel, trout or codfish; scrape from skin and 
chop fine; add 1 onion chopped and mashed; work in 3^ pound of 
melted butter till white; \i pound of flour; 2 well beaten eggs; then 
add ]/2 pint sweet milk or cream, a little at a time. Add salt and 
pepper to suit taste; drop by spoonfuls in boiling water and cook 
till done. The lightness of fish balls depends on the amount of 


Creamed Codfish with Poached Eggs. 

Shred the codfish; boil in water about 15 minutes. Drain off 
the water, add rich milk; when it comes to a boil drop in fresh eggs 
and poach. Take eggs out and arrange carefully around edge of 
platter. Add a lump of butter and thickening to codfish and pour 

in center of platter. 

— Mrs. H. K. Beatty. 

Creamed Salt Mackerel. 

Soak mackerel over night in plenty of water, laying fish open 
side down. Drain off water, put in fresh water to cover, and boil 
gently 15 minutes; then drain off water; add big lump of butter, 
and fry very gently on both sides; then add heaping tablespoonful 
flour, rub smooth into butter; add rich milk or part cream; when 
thickened sufficiently, serve on hot platter. 

— Mrs. H. K. Beatty. 

Escalloped Fish. 

About 1 quart white fish; 1^ tablespoonfuls of flour; 1 cup 
cream; 2 eggs; juice of 1 lemon; pepper and salt. Boil the fish whole 
until tender. Pick to pieces, then mix the above and bake in. a bak- 
ing dish with a big lump of butter in the center; grate cheese on it 
when most clone. 

— Mrs. Robert G. McCord, New Albany, Ind. 

Baked Fillet of Trout. 

Take stale bread crumbs, a httle chopped parsley, and celery 
and a little bacon; mix all together with a little paprika, salt and 
pepper. Skin the trout and cut into fillets 3 inches wide; put in 
dressing and roll and bake. Take 3^ pint tomato sauce and 3>^ pint 
brown gravy, mix and serve on fish. 

—Mrs. Gussie Miner, The Thadwa. 

Salmon Loaf. 

One pound can salmon, drain off liquor and save; mince sal- 
mon; add 4 tablespoonfuls melted butter, % cup fine bread crumbs 
or cracker crumbs, pepper and salt, 3 beaten eggs. Mix and put in 
buttered mold; set this in a pan of water in oven. Bake about 45 
minutes; when done, set in cold water for a minute, then turn out 
of mold and serve with the following sauce, poured over it: Heat 
1 cup of sweet milk, thicken with 1 teaspoonful of corn starch; add 
1 teaspoonful of butter and the salmon liquor; then set off of fire 
and add 1 beaten egg. Season, and if you like it, add juice of 1 

— Mrs. D. B. Hutchins. 

FISH. 57 

Salmon in a Mold. 

One can of salmon; 4 eggs (beaten light); 4 tablespoonfuls 
butter (melted but not hot) ; j/o cup of fine bread crumbs. Season 
to taste with pepper, salt and minced parsley. Chop the fish fine 
and rub in a bowl with the back of a spoon, adding the butter until 
it is a smooth paste. Beat the bread crumbs into the eggs and sea- 
son before working all together. Add the fish and butter and put 
into a buttered pudding mold and steam for 1 hour. 

Sauce: 1 cupful of milk heated to a boil and thickened with 
1 tablespoonful of corn starch. Add the liquor from the salmon 
or else double the quantity of butter. 1 ta])lespoonful of butter, 
1 egg, 1 tablespoonful of Anchovy, mushroom or tomato catsup. 
}4: teaspoonful of mace and a dash of Cayenne pepper. Put all 
the ingredients together, adding the egg last. Boil 1 minute to 
cook it and pour the sauce over the salmon after it has been turned 
from the mold. — Mrs. Chandler Starr. 

Creamed Finnan Haddie. 

Put fish in pan and heat in oven until the milk oozes out, 
remove and use only the nice white flakes. Prepare a nice cream 
sauce in chafing dish, put in your fish and season with a little salt 
and paprika. 2 hard boiled eggs, cut into small pieces, and 1 table- 
spoonful of sherry wine or more to suit taste. Use only a fresh, 
mealy fish. — Miss Caroline Radecke. 

Boiled Halibut. 

Put 2 pounds of halibut in sauce pan, cover with fresh water; 
add 1 sliced onion, i^ sliced carrot and a garnished bouquet; sea- 
son with salt; 2 tablespoonfuls vinegar. Place lid on and boil 
gently for 5 minutes, remove from fire, drain well, dress it in a hot 
dish and serve with Anchovy butter spread all over. 

Planked Fish. 
Have an oak board made 13-4 inches thick and about 10x18 
inches in size. Have a large fish, boned at the fish market, and put 
it the skin side down on the board. Dredge with flour and salt 
and squeeze the juice of a lemon over it. Put this in the broiler 
and cook about 15 minutes. Then arrange mashed potatoes around 
the edge nicely. Put back in broiler and brown. Take out of 
l>roiler, squeeze more lemon over it, garnish with slices of lemon and 
parsley or watercress if you have it, and serve on the board. 

— Miss Caroline Radecke. 


Salmon Croquettes. 

Take 1 can of nice salmon, put into a bowl and pick to pieces, 
taking out all bones. Roll 2 dozen crackers with a rolling pin, and 
mix with the fish. Add a small lump of butter and salt and pepper 
to taste. Make into patties, dip into a well-beaten egg and fry in 
butter or grease until a nice brown. Serve while warm. This 
makes a nice dish for luncheon. 

— Hazel Blough. 

Salmon Loaf. 

One can best salmon (shredded fine); salt and pepper to taste; 
1 cup cracker crumbs; 2 well-beaten eggs. Set aside oil for the 
sauce. Work the eggs well together with the salmon and put in 
baking tins after shaping into an oblong loaf. Cover sparingly 
with small pieces of butter and put just a little water in the pan. 
Bake until a nice brown. 

Sauce : One cup sweet milk and the oil, }/2 teaspoon mustard. 
Thicken with flour to a cream, add a few small slices of cucumber 
pickle after the dressing is cold. Remove loaf to platter and squeeze 
over it the juice of 2 lemons. Pour over dressing and garnish with 

Codfish Balls. 

Two cups raw potatoes; 2 cups salt codfish; 1 egg; 1 table- 
spoonful of butter; 2 tablespoonfuls of cream. Cut up potatoes 
and codfish and cook them together until potatoes are done, drain 
off the water and mash them up while hot and add the egg (not 
beaten), butter and cream; whip up until light and set away to get 
cold. When ready to cook them drop from teaspoon in hot lard 

and fry a light brown. 

— Miss Evalda Carlson. 

Finnan Haddie. 

Soak the fish in sweet milk for 3 or 4 hours. Broil, and pour 

over a quantity of melted butter, or broil, then cream it, adding a 

drop of onion juice. 

— Mrs. Wait Talcott. 

Baked Halibut with Salad Dressing. 

Buy 1 halibut steak, weighing about 2 pounds, wipe dry, salt 
and pepper; squeeze over it juice of half a lemon and 2 tablespoon- 

FISH. 59 

fills of melted butter, encase in a baking powder crust, minus the 

shortening, to keep in the juice and bake about 1 hour. 

Dressing: Two tablespoonfuls butter; 1 tablespoon floui'; 

mix and put in double boiler, add 3^ cup vinegar; 1 teaspoonful 

mustard; 1 tablespoonful sugar; 1 teaspoonful salt; dash Cayenne 

pepper, add to above. Pour in 1 cup of cream and beat yolks of 

2 eggs until light; add to this. Remove crust from fish, put on hot 

platter and pour hot dressing over it and sprinkle with parsley, 

cut fine. 

— Miss Caroline Radecke. 

Baked Fish with Cheese, 
Have a steak cut from the halibut, trout or other good fish. 
Boil in salted water, when done turn out on buttered platter, make 
a cream sauce and add to this sauce, 1 can of mushrooms, pour this 
over the fish and grate cheese all over the top, set the platter in 
oven on top of a dripping pan and brown nicel}^ Serve hot from 
this platter. 

— Mrs. Edwin M. St. John. 

Baked Halibut with Stuffing. 

Get 3 small halibut steaks, 3^ pound of cracker crumbs, grated 
rind of 3^ a lemon, a little chopped parsley, a little chopped red 
sweet peppers, 1 tablespoonful of butter, a little pepper and salt, 
beat 3 eggs and add a little milk, and mix all together. Grease a 
pan well with bacon drippings, put in a steak, then some dressing, 
then a steak and so on, finishing up with a steak. Put slices of 
bacon crossing each other on top of fish, bake about half an hour 
and serve on hot platter with crisp slices of bacon on top. Garnish 
with parsley and slices of lemon. 

— Mrs. Ralph Root. 


Oysters furnish a delicious change in the daily menu. They 
can be served in an endless number of ways that will tempt the 
most delicate appetite. Raw oysters should be opened on the deep 
shell and served in it on a bed of cracked ice, with the half of a 
lemon and some stimulating condiment. Oyster cocktail is a popu- 
lar appetizer and it may be served in hock glasses or in lemon 
shells. If in the lemon shells, remove the pulp and fill the shells 


with small oysters and pour over them a sauce made of 1 teaspoon- 
ful of grated horseradish, 2 teaspoonfuls of catsup, a dash of 
Worcestershire sauce and a pinch of salt. An oyster cocktail is 
also acceptably served in the center of a small grape fruit from 
which the core has been removed. 

Oyster Cocktail for 5 Persons. 

One tablespoonful Worcestershire; 1 tablespoonful Targon 
vinegar; 1 tablespoonful catsup, Snyder's; 1 tablespoonful lemon 
juice; 1 teaspoonful horseradish; 3^ teaspoonful tobasco sauce; 
salt to taste. Serve cracked ice and 1 tablespoonful in each dish 
of oysters. 

• — Mrs. Arthur Fisher. 

Oyster Stew. 
To 1 quart of solid oysters use 1 pint of water; when hot, 
skim. Put in a kettle with butter, salt and pepper. Boil 3 minutes, 
add 1 quart of new milk which has been previously heated. Bring 
all to nearly boiling point and serve immediately. 

Panned Oysters. 

Drain the oysters from the liquor; put them in hot pan or 
spider as soon as they begin to curl; add butter, pepper and salt. 
Serve on toast or without if preferred. 

Fried Oysters. 
Only very fresh oysters should be used — beware of those with 
a green streak down the back. 1 loaf of dry bakers bread (very 
much better than cracker crumbs); grate this on a grater, dry the 
oysters, roll in flour, salt and pepper. Dip in batter made of 1 egg 
and 1 tablespoonful of milk, then roll in bread crumbs; repeat 3 
times, fry in deep fat. Have the fat smoking hot, fry 1 minute. 

— Mrs. Gussie Miner, The Thadwa. 

Escalloped Oysters. 
Put layer of cracker crumbs (not too fine) in bottom of but- 
tered bake dish,, then layer of oysters, little lumps of butter; re- 
peat this until dish is filled. Save the liquor, add milk, salt and 
pepper and moisten well. Bake in a hot oven with cover on, till 
the last half hour; remove cover and brown nicely. 

— Mrs. T. V. Engstrom. 

FISH. 61 

Oyster Omelet. 

Beat separately the whites and 3'olks of 5 eggs. Soak 1 cup 
of fine bread crumbs in 1 cup of milk with a little salt, add 1 cup 
chopped oysters drained and seasoned; lastly the stiffly beaten 
whites. Fry in buttered pan. — Mrs. W. S. M-iller. 

Oyster Patties. 

Make a rich cream dressing, then add oysters; cook until 
edges curl up, about 3 minutes. Then serve in patties made of 
rich puff paste. 


Lobsters should alwa3's be cooked alive, never dead, for a 
dead lobster is poison. The only poison or unhealthy part of a 
Hve lobster is the dark vein running through the head. This is 
removed after the lobster is cooked before it is eaten. Baked lob- 
sters are as good as broiled lobsters and are much more easily pre- 
pared. Live lobsters should always be kept in sea water and should 

never be kept very long before cooking. 

— Mrs. Chandler Starr. 

Baked Live Lobsters. 

SpHt a live lobster and put in a roasting pan in a very hot 
oven; cook about 15 minutes. The liver (or tomalley) cooked with 
1 tablespoonful of butter about 3 or 5 minutes and seasoned with 
salt, Cayenne pepper and Worcestershire sauce makes a dressing 
for the baked lobster. — Mrs. Chandler Starr. 

Boiled Live Lobster. 

Take a chicken lobster (or baby lobster as it is also called); 
put alive in a kettle of boiling sea water or fresh water salted. Put 
a cover and weight on top of kettle and boil for 20 minutes or un- 
til it has turned from green to a beautiful scarlet. Crack the shells 
in kitchen and serve hot on platter. The meat is delicate and de- 
licious. Take out of shells at table and eat with a little butter, 
salt and pepper. — Mrs. D. F. Scott, 

Creamed Lobster. 

One pint of lobster meat (chopped or picked up). 1 cup white 

sauce seasoned with celery, parsley and a Httle Cayenne pepper. 

Mix with the lobster and put in a baking dish, covering the top 

with cracker crumbs. Bake in a moderate oven. 

— Mrs. D. F. Scott. 


Lobster a la Newberg. 

Meat of a boiled lobster or 1 can of lobster; good sized lumps 
of butter; 1 gill of Sherry; 1 pint cream; yolks of 2 eggs. Glass of 
Sarentine (may be omitted). Put lobster into a pan or chafing 
dish with butter, stir gently until thoroughly heated. Mix Sherry, 
cream and yolks of eggs, first eggs and cream. Pour over lobster 
and let simmer, then add Sarentine, if used. Pour over toasted 
bread. Sherry may also be omitted. 

— ^Mrs. T. V. Engstrom. 

Lobster Cutlets. 

Put 2 tablespoonfuls of butter in a dish over a fire; when 

melted add 2 tablespoonfuls of flour, rub together until smooth, 

then add 1 cup of sweet cream, salt; when thickened add 3^ pound 

of lobsters, diced. Turn out on well buttered platter and cool, 

then cut in the form of cutlets, dip in egg, then in cracker crumbs, 

and fry in deep fat. 

— Mrs. Edwin M. St. John. 


Shrimps are served on the Pacific Coast, boiled and served in 
their shells, which are easily opened. After removing from shell 
the little dark streak should be pulled out. They are also delicious 
in salad combined with equal parts of celery and Mayonnaise 
poured over them. 

Buttered Shrimps. 

Shell some shrimps and place in a frying pan with a lump of 
butter, a small quantity of salt and pepper and stir over fire until 
hot. Fry thin slices of bread in butter, drain, when a golden brown, 
place them on a hot dish, pile buttered shrimps on bread and serve. 

Creamed Shrimps. 

Prepare the shrimps, taking them from the shells or the can 

and let stand in cold water for Y^ hour; make a rich cream dressing, 

break the shrimps in little dice and add to the cream sauce. Put 

this in Ramikens, with bread crumbs on top and brown i n the 

oven nicely. 

— Mrs. Fannie Moffatt. 

FISH. 63 

Steamed Clams. 

Clams for steaming should always be alive and in the shell. 
Wash the shells thoroughly and put in steamer over a kettle of 
boiling water; steam about 20 minutes. Serve in large soup plates, 
in shells. The true way to eat, is to take the shell up in the fingers, 
open it and take out the clam and dip in a saucer of melted butter 
and eat. It is a dish fit for the Gods. Only novices attempt to eat 
steamed clams with a knife and fork. 

— Mrs. Daisy Force Scott. 

Stewed Soft Clams. 

Thoroughly wash about 33/^ dozen fresh soft clams so that no 
sand remains in them after they are opened; lay them carefully on 
the palm of the left hand and with the right hand remove the body 
with care, but nothing more, being cautious not to break it, and 
throwing away all the other part. When all are prepared, place 
them in a stew pan with 1 ounce of butter, small pinch of white 
pepper, 1 wine glass of Maderia wine and 2 finely hashed medium 
sized truffles;' place the cover on pan and cook gently for 7 or 8 min- 
utes. Break the yolks of 3 eggs into a bowl, add 1 pint of sweet 
cream and beat well for 3 minutes. Pour this over the clams and 
toss the sauce pan for about 3 minutes more very gently to thor- 
oughly mix the clams with the cream, but not letting the liquor boil 
again. Neither a fork or spoon should ever be used in mixing them. 
Serve in hot dish at once. 

Clam Fritters. 

Place some fresh clams into one pan, and the liquor from them 
into another. Prepare a mixture of broken crackers and flour in 
equal quantities and dip the clams first into their own liquor and 
then into this, repeating this operation 3 times, finally dipping 
them into milk, and then again into the flour mixture. Have pre- 
pared some boiling lard, drop in a few clams at a time, let them 
fry for about 5 minutes; then remove them with a skimmer, place 
them on a strainer, drain away the fat, and they are ready to be 
served. The pan containing the lard should be so deep that the 
clams will be covered when put in. 

Crabs are in season from April to September. The richest 
flavored crabs are those of medium size, say from 6 to 10 inches 
in their broadest diameter. They should be boiled alive, being 


plunged into cold water and as the water warms a handful or so of 
salt should be thrown in. Boil 20 minutes or Y2 hour, according 
to size. Some authorities claim that if they are put in hot water 
first they are apt to throw ofT their claws by a violent jerk and then 
the water would soak into the flesh and make it sloppy. The scum 
should be carefully skimmed off after the salt is put in. They 
should be firm and stiff and the eyes bright. The male crab has 
the largest claws, therefore is much more preferable. 

Broiled Soft-Shell Crabs. 

Dip some soft shell crabs into melted butter and season with 
pepper and salt. Broil them until the shells are shghtly brown. 
As soon as done, serve them hot, with melted butter or lemon juice 
or with a lemon cut into quarters. Slices of hot toast should be 
laid under them. 

Stone Crabs. 

Should be served cold as they are considered dangerous to eat 
hot. Plunge in boiling hot water, cook 30 minutes. Break shells 
with hammer; serve on platter with tartare sauce or French dressing. 

— Mrs. Gussie Miner, The Thadwa. 

Deviled Crabs. 

One quart crab meat; 3 large boiled potatoes, chopped fine; 
\^ pound bacon, chopped; 1 tablespoonful cracker meal; 2 eggs; 
salt, pepper and Cayenne pepper. Put back in shell and bake 1 
hour, baste with butter and water. 

— Mrs. Gussie Miner, The Thadwa. 

Frogs Legs. 

Lay the frogs on their backs. Make a long incision from the 
neck along the side of the belly. Make another at right angles 
across the middle of the belly, dissect, cut the entrails and cut away 
the head, leaving only the back and legs. Skin the frogs and chop 
off their feet. Wash them thoroughly and blanch in scalding 
salted water. Prepare 18 in this way, lay the hind quarters in a 
dish and pour over them 2 tablespoonfuls of sweet oil. Seasoning 
with salt and pepper and a little lemon juice; roll them around 
several times in this seasoning, place in a broiler and broil for 4 
minutes on each side. Arrange on a hot dish and serve. 

FISH. 65 

Frog Legs Provencal Fashion. 

Remove the bones from the legs and cut the meat in 3^ inch 
pieces. Melt 2 tablespoonfuls of butter in the blazer, and in it 
saute the pieces of meat to a golden brown color. At the same 
time saute in the pan, for each cup of meat, 2 mushroom caps, 
peeled and broken in pieces, and a small bit of garlic, crushed fine. 
When all are browned, stir in 2 tablespoonfuls of flour and a dash 
of salt and pepper. Stir and cook until the flour is absorbed, then 
add half a cup each, of rich, brown stock and tomato puree. Stir 
until the boiling point is reached, then finish with 4 or 5 small, 
stoned olives, twice as many bits of cooked carrot, and 2 table- 
spoonfuls of claret wine, and serve. 

Baked Terrapin. 

Cut off the head of a live Terrapin, put it into a pot of boil- 
ing hot water, with the shell on and boil, until under shell can be 
removed easily. Take out all the meat, cleaning the upper shell 
thoroughly; pick meat to pieces and mix it up with a few crackers 
and chopped onions, a small quantity each of allspice, black pepper, 
chopped parsley and butter, and pour over a small quantity of 
wine. Put back into top shell, place slices of lemon on top, set 
n oven and bake. When done, serve hot. 

Terrapin a la Maryland. 

Cut the bones and entrails of 1 terrapin into small pieces and 
with the meat cook them in 1 cup of chicken stock and 2 table- 
spoons of wine slowly till the liquor is cooked down one-half. Cut 
the liver in pieces and add it with the yolks of 3 eggs, slightly beaten; 
1 teaspoon lemon juice; 23^ tablespoons butter, creamed with 1 
tablespoon flour; 14, cup cream; add salt, black and Cayenne pep- 
per to, taste. Cook a little longer and just before serving add 1 
tablespoon sherry. 




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MEATS. 69 




Tastes differ as to the choice cuts and butchers cut differently. 
From the hind-quarter of beef are cut the rump for boiling or roast- 
ing, the round, the rump, the sirloin and the porter-house steaks. 
From the hip bone to the ribs are cut the porter-house steaks. The 
larger porter-house steaks, containing larger portions of the tender- 
loin, are near the hip bone. The smaller porter-house steaks, con- 
taining almost no tenderloin, sometimes called club-house steaks, 
are near the ribs. 

The tenderloin, which is the choicest piece, when removed 
whole, is called the fillet and may be used for roasting or broihng. 
It lies under the short ribs and close to the back-bone and is usually 
cut through with the porter-house and sirloin steaks. Of these 
the porter-house is usually preferred. The small porter-house 
steaks are the most economical, but in the larger steaks the coarse 
and tough parts may be used for soups, or, after boiling, for hash, 
which is really a very nice dish when well made. 

A round steak is sweet and juicy when the leg is not cut down 
too far, the objection being its toughness, to cancel which it may 
be chopped fine, seasoned and made into croquettes. There is no 
waste in it, hence it is the most economical to buy. The interior 
portion is the tenderest and best. Round steak, if well pounded 
to make it tender, has the best flavor. The best beef for a la mode 
is also the round. Have the bone removed and trim off all the 

The choicest portions of beef for roasting are the ribs, the five 
first of which are the ''prime ribs." This cut is the finest and best 
flavored piece of the beef for roasting, excepting possibly the sir- 
loin, which is rarely used as a roast in this country. 

The sirloin as a roast is second to none, but for carving it needs 
an experienced hand; the loss through trimming and cooking is- 
more than one-third its weight. Another piece of beef sometimes 
used for roasting is the rump or short hip of beef. It is more suit- 


able for braising or for steaks. It is not, however, considered as 
juicy as are the other portions of the beef. 

The best cuts for pot-roasts are the rump, round arm piece 
and the chuck roast. 

For those who wish lean corn-beef which will slice nicely, the 
rump is best. If some fat is desired with the lean, select a fancy 
brisket or plate piece. 


For roasting mutton choose the leg or loin. The loin is the 
sweeter, but very wasteful. The leg of mutton is more economical 
for boiling or roasting and slices beautifully. For stews use either 
the breast or shoulder. The breast is sweeter, but the shoulder has 
more lean meat in proportion. The loin mutton chop is considered 
to be more tender, but the rib chop is sweeter. With the meat 
trimmed from the end of the rib and prepared for the paper holder, 
it is called the French Chop. The loin chop, with the bone removed 
and fastened in a circular form by a skewer, is known as the Eng- 
lish Chop. 

In selecting beef or mutton, choose that which has plenty of 
white, fine-grained fat. 

Spring Lamb. 

The hind-quarter of spring lamb is more easily carved than 
the front-quarter and is also more expensive. The front-quarter 
is considered to be much sweeter and can be boned before cooking. 

The crown roast of lamb is probably the most attractive 
form in which a lamb roast can be served. It is taken from the 
fore-quarter of the lamb. The meat is formed in a circle with the 
ends of the ribs "Frenched," the whole representing a crown. 


Veal is best from calves not less than four nor more than six 
weeks old. The meat should be clear and firm and the fat white. 
If dark and thin, with tissues hanging looseh" about the bone, it 
is not good. 

The choicest roast of veal is the loin with the kidney left in. 
For broiling or frying, the rib or loin chops are the sweetest and 
tenclerest, but many prefer the cutlets from the leg or round. 

The knuckle of veal is the part left after the fillets and cutlets 
are removed and is best for soup or boiling. The shoulder and neck 
are also nice for stews or soup. The breast of veal is good for roast- 
ing, stewing and pies. It can be boned, then rolled, or a large hole 
may be cut in it for stuffing. 

MEATS. 71 


The loin or rib is the best part for roasting. The lean meat 
must be fine-grained, and the fat and lean very white. The shoulder 
is cheaper than the loin and is not as wasteful. The ham is nice 
for roasting if from small, young pork. The rib pork chops are the 
sweeter, but the loin chops are the more economical. 

The tenderloin is cut from the inside of the loin and may be 
used as a roast or for broiling. 


■ The best hams, whether fresh, or cured ami smoked, are those 
from 8 to 15 pounds in weight, having a thin skin, solid fat and a 
small, short, tapering leg or shank. 

Beef, calf, lamb, sheep and pig's tongues are used. Calf's 
tongue is considered the best, although lamb's tongue is very nice. 
Choose those which are thick, firm and have plenty of fat on the 
under side. In buying salt tongue, select one with a smooth skin, 
which denotes that it is young and tender. 

Sweet Breads. 

Sweetbreads, if properly cooked, make one of the most de- 
licious dishes that can be served. There are two kinds, one found 
in the throat of the calf (when fresh it is plump, white and fat, of 
an elongated form); the other, the heart sweetbread, which is finer 
than the throat sweetbread, is attached to the last rib and lies 
near the heart. The form is rather round and it is firm and 
smooth. The color should be clear and a shade darker than the fat. 

In roasting meats allow from 15 to 20 minutes to the po.und, 
according to the thickness of the roast. The oven should be too 
hot to hold the hand in for only a moment when the meat is first 
put into it. This crisps the surface and sears the pores of the roast, 
thereby preventing the escape of the juices. The choicest roast 
can be absolutely ruined by a cool oven. After preparing the 
roast for the oven and placing in dripping pan do not put water in 
the pan, as it prevents the desired crispness and destroys the fla- 
vor of a roast. Baste it thoroughly before placing in the oven 
with butter or suet fat, afterwards basting frequently with its own 
drippings, which always makes it more tender. If it is necessary 
to add water, do not put it in pan until the meat has been in the 


oven about half an hour, or until it begins to brown, and then 
only a very little of hot water and butter. 

All meats should be seasoned when partly cooked, as the salt 
toughens the meat and draws out the juices. 

Mutton, lamb, veal and pork should be cooked more slowly 
and thoroughly than beef, with a moderate fire. 

In roasting veal, some cooks put in half a cup of boiling water 
and butter when placing it in oven. 

Fresh meat for boiling or stewing should be put into boiling 
water and closely covered, as it thus retains its flavor. Boil slowly 
about 20 minutes to each pound, salting when it begins to get tender. 

Salt meats should be covered with cold water and require 
about 30 minutes to the pound of very slow, steady boiling. Al- 
ways pour ofT the first water and add another of boihng water. 

Boihng meats should simmer continually and be replenished 
with boiling water until thoroughly cooked. 

In broihng steaks or chops have a very hot fire or pan. Turn 
often in order to keep the juices in. It also increases its tenderness. 
Never pierce the lean part of any meat with a fork, as that allows 
the juices to escape. 


"Some hae meat that canna eat 
And some wad eat that want it 
But we hae meat and we can eat, 
Sae let the Lord be thankit." 

— Burns. 


Prime Roast Beef. 

The first seven ribs are best. Have the chime removed, and 
ribs sawed about an inch long. Lay in a dry roast pan; sprinkle 
plentifully with salt and pepper, and place in hot oven, allowing 
15 minutes to the pound. Do not add water, nor turn the roast 
over. When done, remove the roast and drain the grease from 
roast pan. Put a quart of water in pan, let it boil; then stir 1 table- 
spoon flour in water, and add while boiling, for gravy. 

— Mrs. Thompson. 

Fillet of Beef. 

Strip it of all fat, scrape and wipe; then rub with red pepper 
and salt; juice of 2 lemons; 1 glass of Sherry wine. Put in baking 
pan with a little butter for basting and bake % of an hour for a 


MEATS. 73 

5 pound fillet. Baste thoroughly with the butter. Put sprigs of 
parsley, pieces of celery, 1 small onion into the pan when you baste 
the meat. 

— Mrs. Anna Gustafson. 

Braised Beef. 

Wipe and trim 6 pounds round or rump of beef without bone, 
sear brown on all sides in very hot frying pan over a hot fire. In 
braising pan or iron kettle put layers of sliced onions, turnips and 
carrots; add a bunch of sweet herbs, 1 teaspoon salt, 3^ teaspoon 
pepper. On this lay meat. Add 1 pint boiling water (or water 
and stewed tomatoes), cover closely and cook 4 hours in a mod- 
erate oven. If water evaporates rapidly, add more. Transfer meat 
to hot platter. Strain, thicken and season gravy. The vegetables 
may be served separately if desired. 

— Miss C. A. Williams 

Braised Beef, en Casserole. 

Brown every side of a 4-pound piece of round steak in fat, in a 
hot frying pan. Then fry in the pan 1 sliced onion; 1 carrot; 1 
stalk celery, (diced) ; a small turnip, (diced) ; a sprig of parsley, 
chopped fine; a quarter of a bay leaf and 1 minced pimento. Place 
part of the vegetables under the meat and part around the side of 
it. Add }/2 cup of strained tomato and 1 cup hot water. Cover 
the casserole and bake 4 hours. 

— Mrs. Edward M. Heiliger. 

Porter-House Steak with Mushrooms. 
Have frying pan hot. Lay on steak, and watch carefully not 
to let it burn. When brown on one side, turn and brown on the 
other. Have no grease or butter in the pan. Heat platter, and 
lay on your steak, covering with the following: Place 2 table- 
spoons butter in sauce-pan, let it melt; add tablespoon flour, stir 
over the fire until smooth; then add 1 cup milk, 1 small can mush- 
rooms with their liquor and let it come to a boil. Pour over your 
steak, garnish with parsley and sliced lemon, serving hot. This 
is delicious. 

— Mrs. Thompson. 

Spanish Steak. 

Take a round of steak, fry it brown in plenty of butter, lift 
out of skillet and put in a baking pan. Sprinkle with salt and pep- 
per and fry a sliced onion brown in the butter remaining in the fry- 


ing pan. Spread onion over the steak and cover it with half a can 
tomatoes, juice and all; cover pan and bake 1 hour in a slow oven, 
basting frequently. Make a gravy of drippings remaining in the 
pan and serve piping hot. — Mrs. Chandler Starr. 

Planked Steak. 

Rub a sirloin steak, cut about 2 inches thick, with lemon juice 
and butter. Place on a plank, which has been heated through in 
the oven. Put in a very hot oven. After 10 or 12 minutes cooking, 
turn the steak and return to the oven for another 10 minutes cook- 
ing. Garnish with parsley, latticed potatoes and little string beans. 
The steak must be served on the plank, which can rest on a large 
tray. The plank must always be thoroughly heated through be- 
fore the meat is placed upon it, and until it has been used 3 or 4 
times will have to be brushed with melted butter. 

— Mrs. a. E. Henry. 

Steak Smothered in Mushrooms. 
Place porter-house steak in smoking hot pan, sear quickly on 
both sides; remove to slower fire until done to suit taste. Place 
on hot platter. Put a tablespoonful or more of butter in frying 
pan, brown shghtly; add can of mushrooms; heat thoroughly; 
thicken with a little flour and pour over and around steak. Serve 
very hot. —Mrs. M. A. F. 

Beefsteak and Oysters. 
Broil porter-house steak the usual way; put 1 quart oysters 
with very little of the liquor into a stew-pan upon the fire, and 
when it comes to a boil take off the scum that may rise. Stir in 
3 ounces butter, mixed with a tablespoon of sifted flour; let boil 1 
minute, until it thickens. Pour it over the steak. Serve hot. 

—A. B. W. 

Round Steak. 

Take round steak, cut in inch squares; roll in flour and brown 
nicely in butter or suet drippings. Add water to cover, pepper and 
salt to taste. Let boil slowly for 1 hour until tender. It makes 
a nice brown gravy. Then cook peas, beans, carrots and new pota- 
toes (separately) ; season to taste. When ready to serve, put meat 
in center of platter and the vegetables separately around the meat. 
Then pour the gravy over meat and serve. This makes a very 
pretty and appetizing dish. — Mrs. A. E. Henry. 

MEATS. 75 

Pressed Beef. 

First have your beef nicely pickled; let it stay in pickle a week. 
Take the thin flanky pieces, put on a large potful, boil until per- 
fectly clone; then pull to pieces; season as you do souse, pepper, 
salt and allspice. Put in a coarse cloth and press down upon it 
some very heavy weight. 

California Sparrows. 

Take round steak cut thin. Cut up into pieces 4 inches square. 
Cut up bacon and onions in very small pieces and spread a layer 
of the mixture on each piece of steak, seasoning well with salt and 
pepper. Roll each piece tightly and hold together with wooden 
tooth-picks. Fry out bacon fat, add a little butter and brown 
each piece quickly in an iron kettle. Add a little hot water and a 
sliced onion. Cover with a closefitting lid and simmer slowly un- 
til tender, adding hot water as needed. 

— Anna Nelson Reck. 

English Beefsteak Pie. 

Cut round of beef in 2 inch squares. Take an earthen jar, put 
in layer of meat, sprinkle over it quite a little flour; season to taste; 
butter. Continue until the jar is ^ full, cover with cold water; bake 
as beans. Serve with noodles. — Mrs. Chas. Reitsch. 

Scotch Roll. 

Take 5 pounds of flank, trim off all the rough edges. 3 table- 
spoons salt; 2 tablespoons sugar; 1 tablespoon black pepper; Y2 
tablespoon cloves; Y2 tablespoon allspice; 3 tablespoons vinegar. 
Mix all and rub it into the meat; roll up, tie and let it stand over 
night; then boil until tender. — Mrs. W. S. Barr. 

Beef Roll. 

Take 13^ pounds round steak, put through a meat grinder; 
season with salt; pepper; a httle onion, (if liked); lemon juice; pars- 
ley; 1 egg, (not beaten); and cracker crumbs enough to bind. 
After it is well mixed press out with the hand into a long roll about 
1 inch thick; lay 3 hard boiled eggs down the center and roll meat 
around them. Tie with a string, put in the oven in a pan with a 
httle hot water. Cook 1 hour, basting often with hot water and 
butter, and serve on a platter. Thicken the gravy and pour over 
it. Garnish with carrots put around the meat. 

— Mrs. Fannie C. Moffatt. 


German Stew. 
Take a sirloin steak about 3 inches thick, put in a frying pan 
in which a small onion and some butter have been browned. Brown 
the steak on both sides; cover with water; add carrots sliced very 
thin. Turn the fire very low and cook about 3 hours very slowly. 
Arrange the carrots around the meat on a platter, thicken the gravy 
and pour over it and serve. Canned tomatoes can be used instead 
of the carrots. 

— Mrs. Fannie C. Moffatt. 

French Ragout. 

Take 4 pounds of beef from loin; put into a casserole a large 
tablespoon butter, a few slices onion. When the butter is browned 
put in the meat and pour over it a tablespoon brandy, then a cup 
of boiling water and cover closely. When the liquor is nearly 
boiled down, turn the meat and repeat with the brandy and water. 
After an hour add potatoes, cut in two, and slices of carrots, which 
can be served as a garnish for the meat. 

— Mrs. Charlotte Watson, 


One pound beef; 1 pound pork; 1 pound veal (also if desired 
1 pound veal kidney); 1 cup chopped onion; 1 small tablespoon 
paprika; ^ tablespoon mixed spices; ^ cup vinegar; 1 cup Rhine 
or Sherry wine; salt to taste. Melt 1 tablespoon lard in hot kettle, 
add the paprika and stir. Then add meat, cut in inch pieces, also 
the rest of the ingredients except the wine, which is added the last 
half hour. To be cooked slowly 3 hours. 

— Mrs. Ferd Stedinger. 

Beef a la Mode. 

Take 4 or 5 pounds of good boiling beef; cover with vinegar; 
add 4 or 5 onions, sliced (or more if desired); few whole peppers 
and bay leaf. Let stand 2 or 3 days, then add water to boil it in, 1 
tablespoon brown sugar, salt and pepper to taste. Cook until very 
tender and thicken gravy with flour. Very good with dumplings. 

— Mrs. a. E. Henry. 

Hamburger Steak. 

Take a pound of round steak, without any fat, bone or stringy 
pieces; chop very fine and add small onion, chopped fine. Mix 
well together. Season with salt and pepper. Make into cakes as 

MEATS. 77 

large as a biscuit, but quite flat or- into one large flat cake a half 
inch thick. Have ready a frying pan with butter and lard mixed. 
When boiling hot, put in steak and fry brown. Garnish with celery 
top around edge of platter with 2 or 3 slices of lemon on top of meat. 

—Mrs. E. a. Van Wie. 

Pot Roast. 

Take 4 pounds of rump larded with suet, season with salt and 
pepper. Let stand over night with a weight on it. Into a kettle 
put a large spoon of good fat and 1 onion, sliced. Brown the meat 
well on all sides in this, add 1 carrot, tomato, 2 or 3 bay leaves, 
small end of rye bread and sufficient hot water to barely cover; 
cook slowly. Keep well covered. 

— Mrs. a. E. Henry. 

Mock Duck. 

Select a large, round steak. Make a dressing as follows: Break 
up bread and soak in cold water for a few minutes; drain off the 
water and squeeze the bread nice and dry; and add 1 egg. Peel 
and chop 2 good sized onions; have 2 tablespoons of butter or lard 
in frying pan into which place the onions and fry -slowly for 5 min- 
utes. Then pour the onions, with the grease, over your previously 
soaked crumbs, and mix all together. Lay the steak out straight 
and spread on the dressing, and roll up, fastening with skewers 
or tie with a string. Butter a baking dish, lay in, and bake for l}/^ 
hours; baste with a little water. 

— Mrs. a. E. Henry. 

Meat Cakes. 

Remove skin and fat from cold meat; put through chopper; 

make white sauce of 1 cup milk, 2 tablespoons flour, 2 of butter, 

14. teaspoon salt, 3^ teaspoon pepper, % nutmeg. Moisten the 

meat with white sauce, make into round cakes; fry in hot lard or 


Alice B. Watts. 

Corned Beef Hash I. 

Two cups lean cooked corn beef; 4 cups cold chopped pota- 
toes; salt and pepper to taste. Moisten with rich milk, put in a pan, 

dot with butter, and bake about 1 hour. 

— Mrs. Wm. Walton. 


Corn Beef Hash II. 
a la Marshall Field's Tea Room. 

One cup chopped corn beef; 2 cups chopped boiled potatoes; 

1 cup scalded milk; butter the size of an egg. If meat is pretty salt, 
do not salt. Add a little pepper. Mix and put into a buttered bak- 
ing dish with small pieces of butter on top. Bake until brown. 

— Mrs. Margaret Weldon, 

Spanish Hash, 

Two cupfuls cold boiled rice; 1 cupful cooked tomatoes; 1 

small chopped onion; 2 cupfuls chopped venison or beef; season 

with salt and paprika to taste. Mix rice, tomatoes and onion; fill 

the baking dish with layers of rice and meat, cover with crumbs and 

bake about half an hour. 

— Mrs. Stanton A. Hyer. 

Beef Loaf I. 

One-half pound salt pork; 3 pounds round steak; 2 large toma- 
toes; 2 slices bread soaked in milk, and squeezed out dry; 1 large 

egg. Salt and pepper. 

—Mrs. G. R. Smith. 

Beef Loaf II. 

Two pounds round steak, chopped fine; Yi pound salt pork; 

2 eggs; butter the size of an egg; 1 cup sweet milk; salt and pepper; 
1 teaspoon sage. Mix all together with enough bread crumbs to 
make in a loaf. Bake in oven 45 minutes. 

— Mrs. Harry Dickerman. 

Lemon Beef Loaf. 

Two pounds lean beef; 34 pound salt pork; 3 eggs, beaten; 1 
cup sweet milk; 1 teaspoon grated lemon peel; salt and pepper. 
Add enough cracker crumbs to mold into a loaf. Cover sides and 
top with thin peeled slices of lemon. Bake 1 hour. 

—Mrs. p. R. Wood. 

Meat Balls (Spanish.) 

Mix 1 pound finely chopped venison or beef with 1 egg, salt, 
pepper, herb seasoning or few drops Kitchen Bouquet, and corn- 
meal to make rather a stiff mass. Shape into balls about the size 
of^walnuts and roll in cornmeal. In a deep kettle put a tablespoon- 
ful'of butter and 1 of flour; add 1 large onion, chopped fine; 1 chih 
pepper, or 3^ teaspoonful paprika; 2 tomatoes sliced fine and a 

MEATS. 79 

little parsley and salt. Put all in 2 quarts boiling water; boil about 
5 minutes, then drop in meat balls and boil 30 minutes. Turn all 
in deep dish and serve hot. Very good. 

— Mrs. Stanton A. Hyer. 


Chop fine 1 pound steak or veal and Yi cup of bread crumbs; 
boil bread crumbs with 3^ pint milk. Stir while boiling till smooth. 
Mix with meat; add 1 teaspoon butter, and salt and pepper to taste. 
Roll into oblong balls. Dip in egg and brown in butter; then re- 
move to a platter. To the butter, in which the balls were browned, 
add flour for thickening, and Y^ pint of water. In this let the balls 
simmer slowly for 1 hour. Serve with this Worcestershire sauce. 

— Mrs. Dwight Cutler. 

Braised Tongue. 

Wash a fresh beef tongue and with a trussing needle run a 
strong twine through the roots and end of it, drawing tightly to- 
gether to have the end meet the roots; then tie firmly. Cover with 
boiling water and boil gently for 2 hours, then take up gently and 
drain. Put 6 tablespoonfuls of butter in the braising pan and 
when hot, put in a small carrot, half of a small turnip and 2 onions, 
all cut fine. Cook 5 minutes, stirring all the time, and then draw 
to one side; turn and brown the other side. Add 1 quart of water 
in which it was boiled, a bouquet of sweet herbs, 1 clove, a small 
piece of cinnamon, salt, pepper and flour. Cover and cook 2 hours 
in a slow oven, basting often with the gravy in the pan. When 
cooked 13^ hours, add the juice of a lemon to the gravy. When 
done, take up. Melt 2 tablespoonfuls of glaze and pour over the 
tongue. Place in the heater until the gravy is made. Mix 2 table- 
spoonfuls of cornstarch with a httle cold water and stir into the 
boiling gravy, of which there should be 1 pint. Boil 1 minute, 
then strain and pour over the tongue. Garnish with parsley, and 

— Mrs. Fannie C. Moffatt. 

Cornish Pastry. 

To 4 cups flour, add xy^ cups beef suet, ground fine; level tea- 
spoonful salt; 3^ teaspoonful baking powder. Toss until well 
mixed, then wet with cold water as for pie crust. Roll to half 
inch thickness, spread thick with filHng of 2 pounds fresh beef steak, 
cut into inch dice, 4 to 6 cold boiled potatoes diced fine, and over 


all scant 3^ cup suet, the whole generously seasoned with salt and 
pepper. Fold the edges of crust together as for "apple turnovers/' 
and bake 45 minutes in a moderately hot oven. 

— Caroline B. Goddard. 

Beef Rice Croquettes. 

Mix 1 cup of finely cut raw beef, from top of the round with ^ 
cup of cooked rice, 3^ teaspoon salt, 34 teaspoon pepper and a 
little Cayenne. Take whole cabbage leaves, boil them 3 minutes 
in salt water. Put a tablespoon of mixture in each leaf and roll 
and fasten with a toothpick. 

Tomato Sauce: Take 13^ cups each of brown stock and 
strained stewed tomatoes, 1 slice each of carrot and onion, a bit of 
bay leaf, sprig of parsley, 4 cloves, ^ teaspoon of salt, 34 teaspoon 
of pepper, a little Cayenne. Cook 10 minutes. Brown 4 level 
tablespoons of butter. Add 5 level tablespoons flour and brown 
in the butter. Add the above to this, cooking till smooth and 
thick. Pour over the croquettes, and cook them in the sauce for 
1 hour and 15 minutes on top of the stove, covered, and with slow 
fire, basting often. This will serve nine. The brown stock may be 
made from any good brand of beef extract. 

— Miss Mary Bennett. 


Roast Mutton. 

Wash roast well, dry with clean cloth, and lay in dripping pan. 
Put in a little water to baste it with at first, then use the meat drip- 
pings. If fire is very hot, allow 12 minutes to the pound. If it 
browns too rapidly, cover with sheet of white paper. Baste often, 
and 15 minutes before roast is done dredge the meat lightly with 
flour and baste with butter. Garnish dish with parsley. 

— E. L. V. 

Stewed Breast of Mutton. 

Cut rather lean breast in pieces about 2 inches square. Put 
into stew pan with little fat or butter and fry brown. Dredge in 
a little flour and add 2 sliced onions and little celery. Pour in water 
to just cover meat. Simmer whole gently until mutton is tender. 
Take out meat, skim all fat from gravy and return meat to gravy. 
Add can of peas and boil gently until done. 

— W. D. F. F. 

MEATS. 81 

Boiled Mutton — Caper Sauce. 

Select 5-pound piece hind quarter. Put on to boil, covering 
with cold water. Leave cover off until it boils briskly; then skim 
off the top, and add salt and pepper to taste. Boil slowly until 
quite tender. Remove from the water, and add the following for 
sauce: 1 tablespoon flour, mixed with 1 tablespoon butter; 2 table- 
spoons lemon juice; 3^ cup of capers. — Mrs. Thompson. 

Mutton Steak with Tomato. 

Take steak cut from the leg; dip in egg and crumbs; sprinkle 
with salt and cut parsley. Fry in a little butter or lard. When 
steak is done, lay it on a hot dish. Pour a teacup of hot water into 
frying pan, dredge in some flour, and as it boils, stir thoroughly. 
Place baked tomatoes in the center of platter and arrange steak 
around them and pour over it the gravy. 

— Mrs. Anna Gustafson. 

Mutton or Lamb and Mushroom Stew. 

Four pounds neck or breast of lamb. Remove fat, cut into 
small pieces, cover with water. Simmer until meat falls from bones. 
Remove bones, skim off any grease there may be on top, season with 
salt, pepper and a little onion, if liked. Add the mushrooms and 
liquor from 1 can of French mushrooms. 

— Mrs. Wm. Walton. 

Meat and Potatoes. 

Mince mutton fine with onions, pepper and salt; add a little 
gravy; put into scalloped shells or cups. Make them three parts 
full; fill them up with potatoes (mashed with a little cream); put 
bit of butter on top and brown in oven. 

Irish Stew. 

Two and one-half pounds chops; S potatoes; 4 turnips; 4 small 
onions; nearly a quart of water. Time about 2 hours. Place chops 
in stew pan with alternate layers of sliced potatoes. Add turnips 
and onions, cut into pieces. Pour in nearly a quart of cold water. 
Cover closely and stew gently until vegetables and meat are thor- 
oughly cooked. — Mrs. E. A. Van Wie. 

English Mutton or Lamb Chops — En Casserole. 

Roll in egg and bread crumbs; brown in butter in hot pan. 
Remove from this pan and put them in a casserole with Y2 cup 
butter.. Keep just below boiling point for 1 hour. 

— Mrs. Daisy Keeler King. 


Planked Lamb or Mutton Chops. 

Place the chops on the hot board and put in a very hot oven. 
Turn often and baste frequently with a well seasoned tomato sauce. 
Garnish with stuffed tomatoes and parsley and serve on the plank. 


Veal Roast. 

Butter meat and sprinkle with bread or cracker crumbs; sea- 
soning with salt and pepper. 

Sauce: 1 cup sour cream with a little flour stirred into it. 
Put in the pan when meat is done. 

— Mrs. Anna Gustafson. 

Baked Veal Cutlets^En Casserole. 

Lay in a heated, buttered casserole, 1}4 pounds veal cutlets; 
add 1 cup seasoned stock, then spread over the cutlets a dressing 
made of 2 cups bread crumbs; 1 onion, chopped fine; a beaten egg; 
1 tablespoon melted butter; 1 teaspoon salt and pepper. Cover, 
and cook 3^ hour in a hot oven, then uncover and brown. Serve 
with a sour jelly or spiced gooseberries. 

— Mrs. Edward M. Heiliger. 

Veal Ragout au Parmesan. 

(a) Two pounds lean raw veal, cut in small pieces; roll in flour 
and brown in 1 tablespoonful butter; add 1 quart hot water, salt 
and half a teaspoonful paprika. 

(b) One-half can tomatoes. 

(c) One-half package hot, boiled spaghetti. 

(d) One-fourth cup Parmesan cheese. 

Simmer (a) 2 hours, add (b); cook i^ hour and add (c). Bake 
in a casserole and sprinkle the cheese over the top. 

— Luncheon Club. 

Veal Stew — With Dumplings. 

Shank or shoulder of veal. Wash carefully and put in kettle. 
Cover well with water. Remove all scum as it rises. Cook thor- 
oughly until very tender, and salt well. About 20 minutes before 
meat is ready to remove from fire, thicken the gravy and drop 
dumplings in kettle. 

— Mrs. E. a. Van Wie. 

MEATS. 83 

Veal Birds I. 

Cut thin veal steak into narrow strips; spread thinly with 
Jones' sausage (bread crumbs with chopped parsley may be used 
instead); roll and fasten with tooth-picks. Roll in flour and fry 
in butter until brown. Cover with water; add a bay leaf, onion, 
cloves and whole peppers; simmer for an hour and a half. Thicken 
the gravy and pour over birds, when they are ready to serve. 

— Mrs. E. M. St. John. 

Veal Birds II. 

Cut up the veal in pieces about 2 inches square and pound 
each piece until it is quite flat and twice as large as when you be- 
gan. Dust all this with salt and pepper and lay upon it a leaf of 
parsley and a strip of bacon about size of pencil. Roll it up and 
either tie with string or skewer with wooden tooth-picks. Roll in 
flour and brown in a mixture of butter and drippings, and when 
birds have become brown, pour into sauce pan enough water to 
cover them and simmer gently until tender. Take out the birds, 
remove the skewers or strings, and arrange on a platter. Add a 
little cream to the gravy left in pan and thicken with a little flour, 
made very smooth with httle milk. Then pour it over the birds. 

— Mrs. H. R. Sackett. 

Veal Loaf I. 

Three pounds raw veal; ^ pound raw salt pork, chopped fine; 
3 Boston crackers rolled fine (or bread crumbs); 3 eggs; 1 teaspoon- 
ful black pepper; a little sage; little mace or nutmeg; 1 tablespoon 
salt. Make in loaf and baste while baking with butter size of an 
egg, with water. Put on outside of loaf a small quantity of rolled 
crackers. Bake about 3 hours. Very nice cold. 

— Mrs. T. V. Engstrom. 

Veal Loaf 11. 

Two pounds veal, chopped; M pound salt pork; 4 eggs; butter. 
Slice eggs over bottom of greased pan, then a layer of meat, and 
alternate layers of egg and meat, properly seasoned, until it is all 
used. Shave butter over top, nearly cover with water; tie double 
paper cover over it; bake 1 hour; remove paper; put plate with 
weight on and bake 1 hour more. If it is eaten cold, leave weight 
on until it is cold. 

— Mrs. Chas. Andrews, Sr. 


Veal Loaf III. 

One pound each lean veal, beef and pork; 2 eggs; 1 cup cracker 
crumbs; 3 tablespoonfuls vinegar; % cup milk; salt and pepper. 
Mix well and put a little butter on top to bake. 

— Mrs. Josephine Richolson. 

Veal Loaf IV. 

Chop 2 pounds veal; add 3^ pound salt pork, chopped; 1 cup 
cracker crumbs; 2 eggs; 2 teaspoons each of salt, sage; also a little 
pepper. Mix well and press in pan and steam or bake about 3 hours. 

— Mrs. Cleveland. 

Meat and Rice Loaf. 

One cup cold chopped meat; 1 cup boiled rice; 1 egg; 1 onion; 

1 teaspoon minced green pepper; butter; salt; 3^ cup milk. Put 
in buttered mold and bake. Serve with tomato sauce. 

— Mrs. Chas. Reiisch. 

Croquettes of Veal I. 

Cut enough of cold veal to fill 2 cups; add 3^ the quantity 
mushrooms, if you have them (if not, use 1 tablespoon tomato 
catsup). Place in a sauce-pan 1 large cup Bechamel sauce, stir in 
meat, season with salt and pepper. When thoroughly hot, spread 
on a plate and stand aside to cool. When cool, shape, dip in egg 
and bread crumbs and fry. — Mrs. Geo. O'Shay. 

Veal Croquettes II. 

Two cups cold cooked veal, chopped; 3^ teaspoon salt; 3^ tea- 
spoon white pepper; yolk of 1 egg; few grains paprika; few drops 
onion juice; 1 cup thick white sauce; 3 teaspoons Asparox; 1 cup 
milk; 3^ cup flour; 3^ teaspoon salt. Cool, shape into croquettes 
and fry. .—Mrs. H. H. Hosley. 

Spiced Meat. 

Two pounds veal and 1 pound beef, chopped fine; 3 eggs; 2 
thick slices bread, chopped fine; 2 tablespoonfuls melted butter; 

2 scant tablespoonfuls salt; 2 scant teaspoonfuls ground sage; 2 
scant teaspoonfuls pepper; 4 hard-boiled eggs. Mix everything 
except hard-boiled eggs together; cut off the ends of hard-boiled 
eggs. Form half of the meat in a loaf, put hard-boiled eggs in the 
middle, close together, and the rest of the meat on top. Bake 1 
hour in a slow oven. — Mrs. C. D. Burr. 

MEATS. 85 

Veal Cheese. 

Prepare equal quantities of boiled sliced veal and smoked 
tongue. Pound the slices separately in a mortar, moistening with 
butter as you proceed. Pack it in a jar or pail, mixed in alternate 
layers, so that when cut it will look variegated. Press down hard, 
pour melted butter over top. Keep well covered in a dry place. 
Nice for sandwiches or sliced cold for lunch. 

— Mrs. Oscar E. Pawlowsky. 

Egged Veal Hash. 

Chop fine remnants of cold roast veal, moisten with gravy or 
water. When hot, break into it 3 or 4 eggs, according to quantity 
of veal. When the eggs are cooked, stir into it a spoon of butter; 
serve quickly. If to your taste, shake in a little parsley. 

Roast Loin of Pork. 

Choose a small leg of fine young pork; cut a sht in the knuckle 
with a sharp knife and fill the space with sage and onions, (chopped) ; 
and a little salt and pepper. When half done score the skin in 
slices, but do not cut deeper than the outer rind. Select 4 or 5 
large apples, wash and cut in slices without paring. Peel and 
slice half a dozen good sized onions. Fry both apples and onions 
together in some of the hot pork fat until well done and brown. 
Serve hot with the leg of pork. 

— Mrs. Mary Force. 

Pork Tenderloin Roast. 

One cup bread crumbs; 1 teaspoon sage; small piece onion. 
Split the pork tenderloin through the middle and use the crumbs 
for a dressing. Pepper and salt. Bake an hour. Garnish with 
parsley and apple jelly. 

—Mrs. p. R. Wood. 

Pork Chops with Tomato Gravy. 

Trim off skin and fat, rub the chops over with a mixture of 
powdered sage and onion. Put a small piece of butter into frying- 
pan, put in the chops and cook slowly, as they should be well done. 
Lay chops on hot dish. Add a little hot water to gravy in pan, 1 
large spoon butter rolled in flour, pepper, salt and sugar, and Yi 
cup juice drained from a can of tomatoes. The tomatoes them- 
selves can be used for a tomato omelet. Stew 5 minutes and pour 
over chops and serve. 

— Mrs. W. S. Barr. 


Boiled Pork Chops. 

Trim fat from chops; boil as chicken; season with onion, sage, 
salt and pepper. 

— Mrs. Chas. Reitsch. 

Meat Balls. 

One pound pork; Y2 pound beef and 1 onion; put through 
meat grinder; salt and pepper to taste. Add 1 slice of toasted bread 
(grated), and about 3^^ cup of water; mix well. Form into small 
balls and fry in butter until well brown, then sift over them 1 table- 
spoon flour and cover with hot water. Simmer 1 hour. 

— Mrs. a. E. Henry. 

Fried Salt Pork. 

Cut fat salt pork in thin slices and soak in milk for a few hours. 
Pour boiling water over it, drain and fry until crisp. When parth^ 
fried they may be dipped into batter, then finished in the same pan, 
turning several times. 

Stuffing for Pork. 

Three large onions, parboiled and chopped; 2 cups fine bread 
crumbs; 2 tablespoons powdered sage; 2 tablespoons melted but- 
ter or pork fat; salt and pepper to taste. 

—A. L. W. 

Baked Ham I. 

Wash the ham, put into cool water and let it come to a boil. 
Cook slowly for half an hour in that water. Drain and add enough 
fresh water to just cover the ham. Then put in 1 teaspoon whole 
pepper, a few cloves (5 or 6). Let come to a boil slowly again, then 
add 1 pint good cider vinegar. When the ham has been cooked 
until you can remove the skin, put in baking pan,, add I cup light" 
brown sugar, Y2 cup bread crumbs, sifted very fine. Cover the ham 
thoroughly and bake half an hour or to a deli en te brown. 

— Mrs. Anna Gustafson. 

Baked Ham H. 

Five pounds ham; stick a few cloves in ham; boil slowly 2 or 
2Yi hours, a little longer if needed. Take out of water, rub a very 
little brown sugar over it, cover with cracker crumbs and bake 
until brown, or about half an hour. 

— Mrs. Ferd Keyt. 

MEATS. 87 

Baked Ham III. 

Boil a small, tender ham in sweet cider, letting it simmer 
rather than boil hard. Add 3^ cup of sugar to the cider. When 
the ham is tender, remove from the cider and paint the entire sur- 
face when slightly cooled with molasses. Over this lay thickly a 
coating of butter; powder with cinnamon and stick well with whole 
cloves. Then place in the oven and bake brown. 

—Mrs. W. H. Taft, "The White House." 

Baked Ham IV. 

Use a ham 12 to 14 pounds. Be careful to select one that has 
plenty of fat. Soak 24 hours in water and vinegar sufficient to 
cover, in proportions of 1 part vinegar and 3 parts water. Rinse 
thoroughly in cold water, wipe dry, stick whole cloves thickly in 
the exposed fat. Make a thick dough of flour and water enough to 
cover the entire ham to a thickness of ^ inch. Bake from 4)^ to 
5 hours; put a little water in pan and add more when needed. 
Never turn the ham. — Anna Nelson Reck. 

Ham Cooked in Milk. 

Take slice of ham about 1 inch thick, put in a frying pan and 
cover with milk, keeping it covered until done. A small piece of 
sweet clover adds to the flavor. Thicken gravy a little when done. 

— Mrs. Fannie C. Moffatt. 

Rice a la Monterey (Spanish). 
Dice 4 slices bacon, put over fire and fry crisp. While very 
hot throw in slowly 1 cup washed rice and let parch for a few min- 
utes. Pour in boiling water to cover rice and allow it to swell. 
Add 1 pint cooked tomatoes; 1 chopped onion; 1 chili pepper, 
chopped, (or paprika to taste); a little chopped parsley. Just be- 
fore serving add 1 tablespoonful butter and 1 teaspoonful salt. 
Throwing the rice into the hot fat allows each grain to brown sep- 
arately, giving a peculiar quality which is never obtained by other 
methods, and it is delicious. — Mrs. Stanton A. Hyer. 


One pound calf's liver. Stew in water enough to cover until 
tender, then slice half of it and chop the rest, and return all to the 
kettle. Season well with salt, pepper, dried sage and butter, and 
thicken the gravy. — Helen S. Remington. 


Kate's Limerick Bacon. 

Pour boiling water over prime bacon (not cut too thin), then 
drain off and cook slowly, sprinkling with brown sugar and pap- 
rika; drain strips on brown paper. 

■ — Kate O'Connor. 

Braised Liver. 

Have your butcher thoroughly lard a fine calf's liver. Place 
the liver whole on strips of bacon in dripping pan. Pour over it 
2 cups beef stock or 2 cups water and 2 tablespoons butter. Add 

2 diced carrots; 2 small onions, (cut); 1 teaspoon whole cloves and 

3 pieces of celery, (cut). Cover and bake 1 hour. Uncover and 
bake another hour, basting often. Salt just before serving. Slight- 
ly thicken gravy and serve on platter with liver. Garnish with 
carrots and parsley. This makes a delicious cold meat for luncheon 

or picnic. 

— Mrs. M. M. Carpenter. 


Sausages in Batter. 

Take half a cup of flour, 2 tablespoonfuls of fine corn meal, a 
pint of milk, 1 egg and a little salt and pepper. Beat well together 
until light. In the meanwhile have about a pound of sausages 
plunged in boiling water and the skins removed without mutilating 
the shape, if possible. Put the sausages in a baking dish and pour 
the batter over them and bake well until quite brown. 

—Mrs. W. H. Taft, "The White House." 

Roll Sausages. 

Roll sausages thickly in bread crumbs and Indian meal mixed, 
to which has been added a good bit of mustard. Bake in a hot 
oven until brown. 

—Mrs. W. H. Taft, "The White House." 

Toad in Hole. 

One-half pound of sausage made into 6 rolls. Put in greased 
baking dish; cover with batter made with 2 eggs well beaten, 2 
heaping tablespoons flour, Y2 teaspoon baking powder, 1 cup sweet 
milk. Bake ^ of an hour in moderate oven. Sausage links may 
be used. 

MEATS. 89 


Sweetbreads and Veal Kidney. 

Clean and parboil sweetbreads, brown quitdvly in a little butter. 
Broil thin slices of veal kidney and bacon. Heap sweetbreads in 
center of platter, arranging slices of kidney and bacon alternately 
in circle about sweetbreads. Garnish with parsley and serve very 

Baked Sweetbreads with Olive Sauce. 

Let sweetbreads remain in warm water for 1 hour; simmer in 
boiling water for 10 minutes; wipe dry; dredge with pepper and 
salt; brush with an egg; sprinkle with cracker crumbs and bake 
three-quarters of an hour with bits of butter on top and around. 
Serve on toasted bread with olive sauce. 

Olive Sauce: Halve, stone and parboil 1 dozen large olives. 
Brown 1 small onion in 2 tablespoons butter; add 1 tablespoon flour 
and 2 cups of stock or hot water. Season with pepper, salt, 34 tea- 
spoon allspice; strain and add olives. 

Mrs. Mary Force. 

Sweetbreads with Mushroom Sauce. 

Soak 2 pounds of sweetbreads in cold water with 2 tablespoon- 
fuls of salt, 1 hour. Drain and cook 20 minutes. Add 2 table- 
spoonfuls of vinegar to water while cooking. Let water run over 
them until cold. Remove all particles of fat and gristle, and cut 
in halves. Dip in beaten egg; roll in cracker dust; fry in butter 
to nice golden brown. 

Sauce: One can imported button mushrooms; simmer in own 
liquor; add 3 cups of milk to butter in which sweetbreads were 
browned. Let it boil up once; strain, return to fire and add 2 
tablespoonfuls of flour made smooth in a half cup milk. Season 
to taste with salt and white pepper. Add the hot mushrooms, 
pour over sweetbreads; garnish and serve. 

— Mrs. J. Stanley Browne. 

Chop Suey I. 
Three pounds meat (or 1 chicken). Stew 3 hours and chop. 
Add 1 bunch celery (chopped); }4 can tomatoes; 1 small can mush- 
rooms (chopped); 4 or 5 medium sized onions; pepper seeds from 
red peppers; 1 teaspoonful salt. Serve with rice border. 

— Mrs. G. R. Smith. 


Chop Suey II. 

Melt a lar,s;e piece of Initter in a frying pan and when hot (h'op 
in 2 small onions (sliced). Let this brown slightly, then add .1 
pound of good pork-chop meat which has been cut up fine (be sure 
not to buy chops that are too fat). When the meat is almost done 
add 2 stalks of celery, cut in inch lengths, and lastly 1 large tomato, 
cut in fine pieces. Dredge the meat well with flour before putting 
in. Season the mixture with salt and pepper. Cream can be added 
and a little flour thickening, if desired, just before taking from the 
fire. This makes enough for 4 or 5 people. 

— Leola Arnold. 

Hollandaise Sauce. 

One pound butter; 6 yolks of eggs; 1 lemon (juice only); cay- 
enne pepper to taste; 2 tablespoons water; ]^ teaspoon salt (if but- 
ter is SAveet). Put yolks of eggs, lemon juice, water, pepper and 
salt in pan. Beat well together and put pan in oven, then add 
melted butter (let butter cool a little, then add slowly as you do oil 
in making mayonnaise, beating all the time). When sauce thickens 
take off fire, and beat a little while. Great care should be given to 
this, but it is delicious. Put the pan in a double boiler and don't 
let it cook too hard while adding butter. 

— Mrs. W. a. Talcott. 

Horseradish Sauce. 

One-half cup butter (creamed); 2 tablespoons cream; 4 or 5 
tablespoons horseradish; 1 or 2 teaspoons vinegar. 

— Mrs. F. F. Wormwood. 

Creole Sauce. 

Two tablespoons chopped onions; 4 tablespoons green pepper, 
finely chopped; 2 tablespoons butter; 2 tomatoes; }/l cup sliced 
mushrooms; 6 olives, stoned; \}/^ cup brown sauce; salt, pepper 
and Sherry wine. Cook onion and pepper with butter 5 minutes; 
add tomatoes, mushrooms and olives and cook 2 minutes; then add 
brown sauce. Bring to boiling point and add wine to taste. Serve 
with broiled steak. 

Bechamel Sauce. 

Put 3 tablespoons butter in a sauce-pan; add 3 tablespoons 
sifted flour, }/i teaspoon nutmeg, 10 pepper corns, 1 teaspoon salt. 
Beat all well together; then add to this 3 slices of onion, 2 slices of 

MEATS. 91 

carrot, 2 sprigs of parsley, 2 of thyme, a bay leaf and y, dozen 
mushrooms, cut up. Moisten the whole with a pint of stock or 
water and a cup of sweet cream. Set it on the stove and cook slowly 
for half an hour, watching closely that it does not burn; then strain 
through a sieve. Excellent with roast veal or meats and fish. 

— St. Charles Hotel, New Orleans. 

Caper Sauce. 

Chop the capers a very little; make 3^ pint of drawn butter, 
to which add the capers, with a large spoonful of the juice from the 
bottle in which they are sold. Let it just simmer; then serve. 

— Miss Ethel Van Wie. 

Tomato Sauce. 

Take a quart can tomatoes, put over the fire in a stew-pan; 
put in 1 slice onion, 2 cloves, a little pepper and salt. Boil about 20 
minutes, then remove from the fire and strain. Melt in another 
pan an ounce of butter, and as it melts sprinkle in a tablespoon of 
flour. Stir it until it browns and froths a little. Mix the tomato 
pulp with it, and serve with roast beef or mutton chops. 

— Mlss Ethel Van Wie. 

French Mustard. 

Three tablespoons mustard, 1 tablespoon granulated sugar, 
well worked together. Then beat in an egg until it is smooth. Add 
1 teacupful vinegar, a httle at a time, working it smooth. Then 
set on the stove and cook 3 or 4 minutes, stirring all the time. 
When cooked, add 1 tablespoon of the best olive oil, taking care 
to get it all thoroughly worked in and smooth. 

— Mrs. D. Riegel. 

Curry Sauce. 

One tablespoon butter; 1 tablespoon flour; 1 teaspoon curry 
powder; 1 slice onion; 1 large cup stock; salt and pepper to taste. 
Cut the onion fine and fry brown in the butter. Add the flour and 
curry powder. Stir for 1 minute; add the stock and season with 
salt and pepper. Simmer 5 minutes, then strain and serve. This 
can be served with a saute of Meat. 

— Mrs. D. Riegel. 


Mint Sauce. 

Wash and dry on a cloth about a handful of mint leaves. Chop 
very fine, and to 3 tablespoons of mint add 2 of white sugar; mix 
and let stand; then pour over it 6 tablespoons of good cider vinegar. 
This sauce should stand over an hour before serving. 

Maitre d' Hotel Butter. 

Rub 3^ cup of butter to a cream; then add 34 teaspoon salt, 
a little pepper, 3^ teaspoon mustard, a little cayenne pepper, 
1 tablespoon chopped parsley. Lastly add 2 tablespoons of lemon 
juice. Mrs. W. A. Talcott. 

Meat and Their Accompaniments and Garnishings. 

With Roast Beef — mushroom, tomato, French Mustard or 
Hollandaise sauce. Garnish with browned potato balls with clove 
placed in end, making it appear like an apple. Pile in little heaps 
on sprigs of parsley at each end of i^latter. 

With Roast Mutton — caper sauce. Garnish by surrounding 
the roast with tiny molds of currant jelly on choice lettuce leaves, 
to be served with each portion of meat. 

With Roast Lamb — mint sauce. Garnish with mint leaves 
and little nests of shredded whites of hard-boiled eggs holding 
green peas. 

With Roast Veal — mushroom or lemon sauce. Garnish with 
water-cress, potato pufTs and lemon points powdered with finely 
minced beets. 

With Roast Pork — apple sauce or spiced gooseberries. Garn- 
ish with glazed apple rings and lettuce leaves. 

With Broiled Steak — Maitre d' Hotel. Butter curled parsley 
tops over which has been grated a little lemon peel. Cut beets 
into form of cherries and garnish around the steak. 

Take one good stove, add some real hot heat, 
Some cooking pots, and some well cut meat. 
Mix with knowledge, gained from this useful book 
And you can pass as a first-class cook. 

LL that is neces- 
sary to add the 
tones of perfec- 
tion to the recipes 
in this book, is to serve the 
food over one of our fine 





For the man who knows 
how to succeed, but lacks 
the equipment: While a 
woman— but then it 
is so easy for her to get the equipment from 







Rockford, III. 

Home Made Goods a Specialty 





"The cackling of geese saved the city of Rome; 
May all these recipes keep peace in the home." 

By the word game is meant all animals and birds which have 
never been domesticated and are proper to be eaten — from the 
little quail, prairie chicken and other birds to the roe, deer and 
other hoof-footed species. The flesh of wild animals has an aroma 
more marked than that of the tame ones. 

How to Choose Poultry. 

The age of the poultry is the principal thing. The best chick- 
ens are plump on the breast, fat on the neck, with smooth yellow 
legs, tender skin and the lower part of the breast bone pliable. A 
young turkey is known by its short spurs, dark and smooth legs. 
The age of the young duck may be ascertained by tearing the skin 
between the toes, if the skin tears, the duck is young. Geese may 
be know by taking the windpipe between two fingers and pressing 
it, and if young, a low crackling sound will be heard; also, if the 
thumb will easily press through the skin under the wing, the goose 
is young. 

Full grown fowls have the best flavor, providing they are 
young. Older poultry makes the best soup. Chickens with yellow 
skin and feet make the richest stews. All poultry and game should 
hang at least 24 hours in a cool place after they are killed, before 
cooking. Flesh of game is tough when first killed, it is more tender 
if kept sometime, or if frozen. 

How to Kill Poultry. 

Chickens and turkeys are killed either by chopping off the 
head or cutting the artery on the neck. After poultry is killed, hang 
it up by the feet and as soon as the bleeding stops pick off the feath- 
ers, while yet warm, and then singe. Geese and ducks are killed by 
taking the fowl under the left arm, holding the bill in the left hand, 
then stabbing it on top of the head; liold the fowl in this position 


letting the blood run into, a dish. When the blood stops running 
hold a red hot iron on the place where it is stabbed; this is done to 
prevent any blood from dropping on the feathers; then pick the 
feathers and singe the fowl. 

Feathers from geese, ducks, prairie hens, pigeons and birds of 
all kinds are always picked off dry — chickens only should be scalded. 

Drawing Poultry. 

Cut off the feet at the first joint, then the head and half the 
neck; cut the skin on the back of the neck down to the back of the 
wing. Detach the skin from the neck and draw the skin down over 
the breast, then cut off the rest of the neck close to the body, re- 
move the crop and windpipe, break the ligaments that hold the 
internal organs to the breastbone, then cut an opening below the 
breastbone down to the vent. Put the hand in the opening and 
carefully work it around until the top of the breastbone is reached, 
and draw out all the organs at once. Close to the ribs will be found 
a pinky substance called the lungs, or lights, remove these. 
Cut out the vent and the oil bag on the tail, then wash the fowl 
quickly inside and out with cold water. Cut the gizzard open, re- 
move the thick inside skin and carefully remove the gall bag from 
the liver. 

In shipping fowls frequently the intestines have not been re- 
moved and if such is the case, in washing the fowl, add a half tea- 
spoonful of baking soda, which will sweeten and render all the more 

The giblets are the gizzard, heart, liver and neck. 

In roasting or boiling any fowl, ti'uss it, which means, to draw 
the thighs close to the body across the legs at the tail and tie firmly 
to the body with twine which is removed before serving, or pass 
the legs through a slit near the tail and skewer the wings close to 
the body. 


"Let's carve him as a dish fit for the gods. 
Not hew him as a carcass fit for the hounds." 

— Shakespeare. 

A few simple rules are to be observed in carving birds. Plunge 
the fork upright into the very center of the breastbone and keep 
it there until the bird is dissected and served. Remove the legs 
first between the thigh and body until the bone is reached, then 
the thigh is forced back and the joint laid open, then remove the 


leg with the point of the knife. Remove the w'ngs taking a part 
of the breast with it, the breast then can be sliced. 

Pigeons, quails and other birds of the same size are split 
lengthwise into halves. 


Giblet Broth. 

Pour boiling water over the chicken feet, take them out and 
remove the skin and nails and place them with the giblets. Cover 
with cold water, add teaspoonful of salt, 1 small onion and boil until 
tender. This broth can be used for basting any roasted or fried fowl. 

Chicken, Roasted Plain. 

Singe, draw and wipe dry a young chicken; season with salt 
inside and out, then spread butter over the breast and place the 
chicken in the roasting pan, breast down. Lay thin slices of lard- 
ing pork over the back. Set the pan in a medium hot oven and 
roast until the chicken has become a fine brown color all over; 
baste frequently with the giblet broth, which has been added to 
the pan. 

Chicken Roasted, with Giblet Forcemeat. 

Prepare chicken same as for chicken roasted plain. Chop the 
raw giblets as fine as possible, soak half a loaf of stale bread 10 
minutes in cold water, then put it in a napkin and press the water 
out. Fry 1 finely chopped onion in a tablespoon of butter, with- 
out browning; then add the bread and stir and cook 5 minutes. 
Remove from the fire and when c '1 add the chopped giblets, 2 
whole eggs, 1 teaspoon salt, ^^ teaspoon pepper, 3^ teaspoon grated 
nutmeg, 1 teaspoon thyme, and mix well together. Fill the chicken, 
sew it up, truss it nicely and finish as per recipe above. 

Chicken Roasted, with Oyster Forcemeat. 

Prepare chicken same as for chicken roasted plain. Chop fine, 
10 large oysters; 1 cupful oyster liquor; 13^2 cups of rolled crackers; 
yolk of 1 egg and 1 whole egg; even teaspoon salt; Yi teaspoon pep- 
per; tablespoon melted butter; 3^ tablespoon chopped parsley. Mix 
all together and use as directed above. 


Chicken Roasted with Plain Dressing. 
Prepare chicken same as for chicken roasted plain. Soak half 
a loaf stale bread 10 minutes in cold water, place in napkin and press 
the water out. Fry 2 tablespoons of finely chopped onion with 2 
tablespoons butter, without browning; add the bread and cook 5 
minutes. When cold, add an even teaspoon of salt, a little pepper, 
teaspoon of thyme, 2 eggs, and mix all together, and use as directed 


Another bread dressing is to remove the crust from a small 
loaf of bread and crumble it up into small crumbs, season with salt, 
pepper, sage and butter; mix well together and use as directed above. 

Chicken En Casserole. 

Take spring chicken, cut up; put in casserole with 1 piece of 
butter on each piece of chicken; cover casserole and bake in hot 
oven 1 hour. Scoop five potatoes into balls with vegetable scoop 
and fry in deep fat. Remove chicken from casserole; add potatoes 
to gravy, also chopped chives, red and black pepper, salt, chopped 
parsley, 2 or 3 tablespoons of kitchen bouquet and twice the amount 
of boiling water. Put the chicken in the gravy, baste with the gravy 
and put in the oven to reheat. Serve from casserole. 

— Mrs. Webb Stevens. 

Chicken, En Casserole, with Celery. 
Heat 3 tablespoons of butter or drippings in a frying pan and 
fry in it until a light brown, a thinly sliced onion. Disjoint a ten- 
der chicken weighing 4 or 5 pounds, roll the pieces in flour and fry 
them in the fat in the pan until a nice brown. Heat a large casserole 
in the oven and place in it a cup of diced celery. Place the chicken 
on top of the celery, pour over it 13^ cups water which you have 
heated to the boiling point in the pan in which you fried the chicken; 
add 1 teaspoon salt, cover the dish tightly and bake in a moderate 
oven 2 hours. 

— Mrs. Edward M. Heiliger. 

Chicken Pot Pie. 

Cut chicken as for frying. Yolks of 4 hard boiled eggs; 1 tea- 
cup minced salt pork; butter; pepper; salt; flour. Good sized kettle 
which will go in oven. Make biscuit dough as follows: 1 quart 
flour, 2 heaping teaspoons baking powder; put baking powder in 
flour and sift twice. Mix in the flour lard twice size of small egg, 
very lightly, until mixture seems like flour; add salt. Have 1 pint 


milk and water mixed {% milk to ^ water), put into flour and mix 
thoroughly. Work dough lightly until perfectly smooth, roll as 
thin as for pie crust, taking 3^< of dough and rolling into a circular 
piece. Cut in quarters, and after greasing kettle all over, line sides 
with the dough putting points down and corners at top touching, 
the lower corners coming to within an inch of bottom of kettle. 
Cover bottom of kettle with thin layer of minced pork, then a layer 
of chicken (uncooked), pepper, salt, bits of butter, 2 egg yolks 
crumbled fine, a thin sprinkle of flour. Take dough which was left 
and after cutting a piece large enough for top crust, use the re- 
mainder for dumphngs, rolling as thin as possible. Cut into strips 
about 3 inches wide, then across in pieces about 2 inches wide. 
Cover the layer of chicken with some of these. Put on another thin 
layer of pork and proceed as at first, until all is in kettle. Roll out 
top crust as for pie and cut slits in top. Put it on the pie and lay 
top edges of lining dough down over top crust. Pour in through 
slit in top, boiling water until it covers top crust; cover, set on slow 
fire, and boil 2 hours. Put in oven 3^ hour before serving, in order 
to brown the top. 

— Miss Winnifred Ohr, St. Paul, Minn. 

Chicken Pie. 

Take a fat chicken and cut into pieces; stew until tender, add- 
ing salt. Make a biscuit dough; put chicken into a deep pan with 
plenty of broth; sprinkle in a handful of flour and add pepper and 
salt, if necessary. Wet the edge of the pan and cover the top with 
biscuit dough 1% of an inch thick, cutting a slit in the center for 
steam to escape. Bake in a moderately hot oven. 

Stewed Chicken with Salt Pork. 

Cut up chicken as for frying; dice a pound salt pork, place in 
a kettle, add chicken and brown slightly. Add hot water enough 
to cover well; boil until tender; skim occasionally. When this is 
done have ready some baking powder biscuits, split them open 
and place on a platter, putting the chicken in the center. Thicken 
the gravy with flour and pour over chicken and biscuits. 

Southern Chicken Pie. 

Select a yellow Philadelphia fowl weighing 4 or 5 pounds; clean 
carefully, singe, and put it on in boiling water enough to cover it 
and let it simmer gently until it begins to grow tender. Save this 
broth with the giblets. Now cut the chicken in small pieces; slice 


a quarter of a pound of fat pork very thin and fry it with the 
chicken until it is brown. After the chicken and pork are fried 
take them up and stir into the pan in which they were cooked a 
tablespoon of flour. Stir it over the fire until brown; then add a 
pint of the chicken broth, a teaspoon of salt, 34 teaspoon of pepper. 
Stir this gravy until it has boiled 2 minutes and use it for pie. To 
make the crust: Mix together in a bowl with a knife 1 pound of 
flour, 1 teaspoon of salt, 2 teaspoons of butter, and just enough cold 
water to hold it together. Roll it out about an inch thick; cut a 
quarter of a pound of butter in large slices, and lay it all over the 
paste; fold it up and wrap in a floured towel and put in the ice box 
for half an hour. Roll it out, repeating same with another quarter 
of a pound of butter; roll it to a thickness of Y2 inch, fold it in 3 
thicknesses and roll it out again. If the butter breaks through, 
fold it again in a towel and cool for half an hour before using. Line 
a deep dish; then put in alternate layers of chicken, pork, and 
sliced raw potatoes; pour in as much gravy as the dish will hold. 
Sprinkle with a little chopped parsley, a dash more of pepper and 
salt, and cover with a top crust, wetting the edges to make them 
adhere. Cut a hole in the top to allow the steam to escape. 

— May Irwin. 

Spring Chicken Fried. 

Have a spring chicken cut into 6 pieces; season M^ell with salt 
and pepper; put a pound fine cut salt pork over the fire and fry to a 
light brown; add 1 tablespoon of butter. Put in chicken and fry 
over slow fire to light brown, then add y^ cup giblet broth, cover 
pan and cook until tender. After removing chicken, thicken gravy 
with 2 tablespoons of flour and 13^ cups of giblet broth and 1 cup 
of milk and cook until thick. 

Another way is to chop the giblets fine, add them to gravy; 
lay the chicken on buttered toast, pour gravy over them; sprinkle 
1 fine chopped, hard boiled egg over it and garnish with water-cress 
or parsley. 

Spring Chicken Deviled. 

Split a clean spring chicken through the back; season it with 
1 tablespoon of salt and 1 teaspoon of pepper; crack the bones be- 
tween the first and second joints and flatten them nicely; put in a 
roasting pan with 2 thin slices of salt pork over the breast and 
pour 2 tablespoons of melted butter over it; then place the pan in a 


medium hot oven, cover with buttered paper and roast 20 minutes, 
basting frequently. Remove the paper, add }/2 cup giblet broth; 
roast until chicken is done, which will take about 40 minutes. 
Make gravy as above if desired. 

Spring Chicken Broiled. 

Spht a spring chicken through the back; crack the bones be- 
tween the first and second joints and fry nicely; brush over 
with melted butter; lay on a broiler over a moderate clear 
fire and broil light brown on both sides; turn the chicken 3 
times during that time. When done, lay the chicken on a hot dish, 
then mix 2 tablespoons of butter with 1 tablespoon of salt, J^ tea- 
spoon of pepper; spread this on both sides all over the chicken and 
garnish with water-cress or parsley. 

Chicken Fillet — How to Prepare for Entrees. 

Remove the skin from the breast of a young plump chicken so 
that the fillet will lay bare; make an incision on top of the breast 
bone from end to end, then with a small knife cut off the entire 
breast from each side, including the small wing bone. Under each 
breast will be found a small fillet which is called the mignon; care- 
fully remove it, pare off the thin white skin which covers the fillets 
and the mignon, then lay them in a buttered pan and cover with 
buttered paper and set in cool place until wanted. 

Chicken Fillet a la Toulouse. 

Mix 1 tablespoon of salt with 3^ teaspoon of white pepper; 
sprinkle it over the fillets and mignons of 3 chickens. Make 6 in- 
cisions on top of each mignon, then cut 4 truffles into slices; cut 
each slice into 3 strips, then insert in each incision of the mignon 
a strip of truffle; lay 1 mignon on top of each fillet lengthwise. 
Place 4 tablespoons of butter into a pan and as soon as melted re- 
move it, then put in the fillets and baste them with the melted but- 
ter. Cover with buttered paper and put them in a medium hot 
oven and bake about 15 minutes. In the meantime brown 2 table- 
spoons of fine chopped onion in 1 tablespoon of butter; add 1 heap- 
ing tablespoon of floor; stir and cook; add 1 pint of chicken broth, 
1 even tablespoon of salt, 12 small whole peppers and 1 bay leaf. 
Cookslowly 10 minutes, then strain into a clean sauce pan; add 2 
tablespoons of white wine, 2 fine sliced truffles; cook; then mix the 
yolks of 2 eggs with 1 tablespoon of lemon juice, add it to the sauce, 
also ]4, tablespoon of butter; stir it well. Pour the sauce on a warm 

dish and arrange the fillets on it. ^^ t ^^ 

^ — C. J. M. 


Chicken Goulasch. 
Boil the fowl in the usual way; when tender take out, remove 
the bones and put them back in the liquor; cook 30 minutes and 
remove bones. Dice the chicken, except the giblets; add to liquor 
with Y2 can tomatoes, or 6 whole ones, 6 onions, salt, pepper, a little 
sugar, tablespoon of butter and stew until done. Have ready 
slices of buttered toast and pour over the toast; serve hot. 

Boiled Chicken with Oyster Sauce. 

Select a plump, fat year-old-chicken weighing about 5 or 6 
pounds; remove carefully all the fat possible; a fat fowl is the most 
tender, but if the fat is cooked in it, the flesh will have a strong 
taste. Prepare a dressing by using a pint of stale soft bread crumbs, 
taken from the inside of a loaf of bread, salt to taste, a pinch of 
cayenne, a pint of small 03^sters, a large teaspoon of butter and 1 
egg. Mix this well and dress the fowl. Rub a thick cloth with 
butter, then dredge it with flour and sew the fowl up in the cloth 
and plunge it into boiling water; then set the kettle where it will boil 
rapidly for 10 minutes; then let it simmer for 2 to 2Yi. hours; then 
remove from the cloth and serve with oyster sauce. Save the water 
in which the chicken was boiled for cream sauce. 

— Mrs. John Keller, Toronto, Can. 

Curried Chicken. 

Boil 1 chicken; then remove it from the liquor and remove the 
skin and pick meat off bones, and cut into inch squares; return to 
liquor; add 2 cans mushrooms, halved; thicken with enough flour 
so the gravy will be a little thicker than for ordinary gravy, then 
add 1 tablespoon of curry powder, salt, paprika, and celery salt. 

— Mrs. Fred Moffatt. 

Chicken Chop Suey. 

Boil 1 chicken and pick it off the bones. In another dish boil 
4 good sliced onions, 3 large bunches of celery, enough tomato to 
give vegetables a nice color, without thinning too much; when ten- 
der, add the cut up chicken, also 1 can small mushrooms, and sea- 
son very highly with salt and paprika. Serve hot on a large chop 
platter with a border of boiled rice, chop suey in the center. 

— Mrs. Homer St. John. 


Chicken Croquettes I. 

One chicken weighing 3 pounds; 1 pair sweetbreads; 2 onions 
sHced and fried in butter until brown; 3^ teacup sweet thick cream; 
3^2 teacup broth; 3^ salt spoon of mace; little red pepper to taste. 
Cook and chop chicken fine; add sweetbreads and onions chopped. 
Mix all ingredients; place in a sauce pan over the fire until it comes 
to a boil. Take 1 teaspoon of flour, moisten with chicken broth, stir 
into the boiling mixture. After a few moments remove from the 
fire and set to cool. When cold, add 1 well beaten egg; then take 
out on bread board in a large oval spoon a croquette portion, roll 
in cracker dust, drop into boiling lard, take out, and drain on a 
piece of linen. Place on hot platter and garnish with parsley. 

— May Irwin. 

Chicken Croquettes II. 

One large chicken; 2 sets calves brains, boiled; 1 small cup 
suet, chopped fine; 2 sprigs parsley, chopped; 1 nutmeg, grated; 
1 tablespoon onion after it is chopped very fine; 1 lemon; the juice 
and grated rind; 1 teaspoon salt; paprika and red pepper to 
taste. Cut up and cook the chicken thoroughly; when done, take 
out of the kettle, skin and put through a meat grinder while hot. 
Put the stock away to cool. Add brains and other ingredients; 
skim the greese off the jellied stock and add; also add a little cream 
until the mixture is very soft. Set away for a while, then mould 
into croquettes, dip into beaten egg and roll in bread or 
cracker crumbs and fry in hot lard in a wire basket. This 
will make about 25 croquettes. Some people prefer rice in- 
stead of the brains. When rice is used, take 13^ cups boiled rice 
and mix with the chicken while still very hot. 

The secret of good croquettes is to have them very soft and 
fluffy on the inside, made so by stock and cream. Mix them as 
moist as it is possible to handle them and let stand awhile after 
they are dipped in egg and rolled in cracker crumbs. 

■ — Mrs. Chandler Starr. 

Creamed Chicken. 

Melt 3^ cup of butter; stir into it half a cup of flour, half a tea- 
spoon of paprika and a teaspoon of salt, add 1 quart rich milk and 
stir constantly until the sauce is smooth and boihng. Then add 5 
cups of cooked chicken, diced. This will serve 8 or 10. 


Chicken Patties. 

Follow the above recipe and fill patty shells with the mixture. 

Chicken Shortcake. 

Make individual rich biscuit dough shortcakes as per straw- 
berry shortcake, using the creamed chicken in place of strawberries. 

• — Mrs. Fred Shoudy. 

Chicken Bechamel. 

Follow recipe for creamed chicken, using 3^ or ^ broth in- 
stead of all milk. 

Chicken Newberg. 
Have a cup and a half cooked chicken, diced, in a double 
boiler; then pour over it half a cup of sherry wine. Add a scant 
half teaspoon of salt and a dash of paprika; stir until very hot, 
then stir in the beaten yolks of 3 eggs boiled with a cup of cream. 
Be sure the water in the lower pan is boiling. Serve as soon as it 
thickens, because if cooked too long, it will curdle. 

Jellied Chicken. 

Cut up chicken as for stewing; put it in a dish and place in a 

steamer and steam until tender. Skim fat off chicken, season with 

salt and take from fire; remove bones and skin and shred into 

pieces. Season liquor to taste with paprika and salt and juice of 

1 lemon; then pour this over the chicken in a mold and set in a 

cool place until it hardens. 

— Mrs. Chester McFarland. 

Escalloped Chicken. 

Butter a mold, put a layer of fine bread crumbs, then a layer 
of chicken alternately together with a little cream sauce until the 
dish is filled. Cover with the cream sauce and bake 20 minutes. 
Use chicken gravy, if possible, instead of cream sauce. 

Chicken and Rice Loaf. 

One cup cooked, diced chicken; 1 cup of boiled rice; 1 egg; 
tablespoon chopped onion; little chopped parsley; salt and half cup 
milk. Stir well, put in buttered mold and bake 15 or 20 minutes. 
Serve with mushroom sauce. 


Chicken Souffle. 

One pint of chicken, finely chopped; 1 pint of cream; 4 eggs; 
1 teaspoon of chopped parsley; 1 teaspoon onion juice; salt and 
pepper. Cook 2 minutes; add the yolks of the eggs, well beaten, 
and put away to cool; when cold, add the whites beaten to a stiff 
froth. Turn into a buttered dish and bake half an hour. Serve 
with a mushroom or cream sauce. 


To each pint of chopped cold poultry add 1 teaspoon salt, 
dash of Cayenne pepper, 1 tablespoon chopped parsley or celery 
(more, if celery). Have 1 tablespoon butter, 1 gill stock, 2 table- 
spoons stale bread crumbs. Stir until boiling; add meat, take from 
fire; then add 2 well beaten eggs. Put in small greased mold and 
let stand in hot water, then bake 15 minutes. Serve hot with 
cream sauce. Sauce: 1 tablespoon butter, 1 of flour, 3^ pint milk, 
Yi, teaspoon salt and suspicion of onion. Cook till thick. 

— Miss Winnifred Ohr, St. Paul, Minn. 


Turkey Roasted, Plain. 

Pluck the bird carefully and singe; break the leg bone close 
to the body; hang up the bird and draw out the tendons from the 
legs (all good butchers will do this if asked). Make a small sHt 
down the back of the neck and take out crop, then cut the neck 
bone close. After the bird is stuffed the skin can be turned over 
the back and the crop will look full and round. Cut around the 
vent, making the opening as small as possible, and draw carefully. 
Boil the giblets for the gravy. Wash the turkey, dry, salt thor- 
oughly inside and out and fill with dressing. Sew up the opening 
at the vent, tie the legs and wings, rub the turkey well on the out- 
side with butter and place in the oven until it is nicely browned; 
then remove and cover the back and sides with a paste made from 
flour and water; return to covered pan, breast side down; add 
about a cup of hot water; cover and bake slowly until tender. 

Chestnut Dressing. 

Peel a good sized challot, put in a sauce pan with 1 tablespoon 

of butter and heat without browning. Add 34 pound of sausage 

meat, cook little longer, then add 10 finely chopped mushrooms, 

12 well pounded, cooked, peeled chestnuts and mix well together; 


then season with salt, pepper and a little thyme and parsley. Let 
this come to a boil, then add 3^ ounce fresh bread crumbs, 24 whole 
cooked and shelled French chestnuts and mix well together, be- 
ing careful not to break the chestnuts. Let cool and stuff the 

Sage Dressing. 

Soak a loaf of stale bread, without the crust, 10 minutes in 
cold water; then press out all the water through a cloth. Cook, 
without browning, 8 tablespoons chopped onion, in 1 tablespoon of 
butter; add this to the bread, then add 8 tablespoons of sausage 
meat, half tablespoon salt, half teaspoon pepper, teaspoon of sage 
and 2 whole eggs. Mix all well together and use as directed in 
former recipe. 

Creole Dressing for Turkey. 

Save the blood from the turkey. Cook giblets in as little 
water as possible until tender and then chop fine. Cook 3 cups 
rice in 6 cups salted water. Cut fine, small bunch tender green 
onion tops and parsley. Chop fine 2 large onions and fry (not 
brown) in 5 or more tablespoons melted fat. To this add the cooked 
rice, giblets and water in which they were boiled, onion tops and 
parsley, then the blood. Stir until the blood is thoroughly mixed. 
Season highly with red and black pepper, salt and a pinch of sage; 
cook until blood has changed color, stirring mixture all the time. 
Stuff turkey with this as you would bread dressing. 3 or 4 dozen 
oysters added the last thing before stuffing turkey is very nice. 

— Mrs. Montou, Jennings, La. 

Roast Turkey with Sausage. 

Stuff the turkey with rich dressing. When done, turn out on 
a platter, surround it with small fried sausages and chestnuts 
cooked in broth, and serve with a well thickened giblet sauce. 

Braised Turkey. 

Truss and stuff as for roasting, using a forcemeat made of 
mushrooms and sweetbreads in addition to the bread. Lard the 
breast with salt pork, place the turkey in a stew pan, breast upper- 
most, with sliced vegetables, and water to cover. Set it on the top 
of the stove and as soon as it begins to boil put it in the oven and 
bake slowly until done. 


Boiled Turkey with Oyster Sauce. 

Prepare in the same manner as for roasting; fill with the oyster 
dressing (for oyster dressing recipe see "Boiled Chicken with Oyster 
Dressing"), tie legs and wings close to the body, place in boiling 
water that has been well salted, breast down. Skim often, let it 
boil until done, being careful to avoid skin being broken. Serve 
with celery or oyster sauce. 

Boned Turkey. 

Very difficult, but very nice. Clean the fowl as usual; have a 
very sharp pointed knife; begin at the end of the wing, pass the knife 
down close to the bone, cut all the flesh from the bone, leaving the 
skin whole. Pass the knife down each side of the breast bone, and 
up the legs keeping close to the bone. Split the back half way up 
and carefully draw out the bones. Fill these places with the stuff- 
ing, restoring the fowl to its natural form; then sew up all the incis- 
ions made in the skin. Lay a few strips of salt pork on the top, 
and roast, basting often with salt and water and a little butter. 
Add a glass of port wine to the gravy. When serving, carve across 
the fowl in slices. 


Goose Roasted, with Apple Dressing. 

Singe, draw and wash a tender goose; wipe it dry; season in- 
side with salt; then stuff with apple dressing; sew it up; rub salt all 
over it; truss it carefully; rub 1 tablespoon butter over breast and 
place in a hot oven until browned. Add 1 cup hot water, cover 
roasting pan and bake slow^ly until tender. Apple Dressing: Pare, 
core and chop 8 large Greening apples, add them to Yi loaf stale 
bread that has been crumbed, then add 2 tablespoons of butter; 
season with salt and pepper. Mix well. 

Potato Dressing for Goose. 

Three cups mashed potatoes; add 2 tablespoons butter, 1 tea- 
spoon pepper, yolk of 1 egg; beat the white separately and add to 
potatoes. Cook in butter 3 finely chopped onions; add to potatoes 
with 1 teaspoon thyme. If desired, add sage. 

Raisin Dressing for Goose. 

Three tablespoons butter, place over fire; add 2 cups fine 
sliced apples, 1 cup seedless raisins, 1 tablespoon currant jelly, 2 


tablespoons sugar; cover and cook until apples are done. Remove 
from fire and when cold, add 2 cups rolled zwie back, or toast, 
and 1 egg. In sewing up a goose after filling, stitch very closely so 
that the fat will not get in. 

Goose Stuffed with Sauer Kraut. 

After goose is cleaned and wiped dry, fill it with sauer kraut; 
sew it up and tie in shape. Place in a large kettle, put 2. quarts 
sauer kraut over it and cover all with boiling water. Let simmer 
3 hours, then take out goose, rub with butter and dredge with flour 
and brown in oven. Serve with sauer kraut. 

Jellied Goose — German Style. 

One goose, not too fat; 2 disjointed calves feet; 2 teaspoons 
pepper corns; the same of allspice; 4 large onions; 4 bay leaves; 1 
carrot; parsley; celery; rind and juice of 1 lemon; salt and enough 
vinegar to give it a sour taste. Take the whole goose and giblets 
and feet (scald and skin the feet), cover the calves feet with water 
and boil, skimming it carefully, until broth looks clear, then add 
the vegetables and spices, lemon and vinegar. Boil until goose is 
well done. Strain liquor through a flannel bag to cool. (It must 
taste spicy). Pick the meat off the bones, skim all fat off liquor 
and pour over meat and set aside in cool place to jelly. 

In selecting ducks for roasting remember 2 small young ones 
are better than a large drake. If buying a farm-yard duck, shut 
them up 2 or 3 days and feed on barley meal and water to cleanse 
them thoroughly. 

A recipe suitable for goose is equally as good for duck. 

Pigeons and Capon. 

A recipe that is suitable for chicken is equally as good for 
pigeons and capons. 

Pigeon en Casserole with Asparagus. 

Truss 4 or 5 pigeons, cleaned as for roasting. Saute in butter 
and put in casserole and cover closely. Cook an onion and 2 young 
carrots, shced thin, in 2 tablespoons butter; add 13^ cups boiling 
water and 3^ teaspoon salt, pour over the pigeons, cover and cook 
until pigeons are tender. Strain off broth, thicken with butter and 
flour and when boiled add yolks of 2 eggs, well beaten, and 3^ cup 
cream, mixed together. Add 1 tablespoon lemon juice, salt and 
paprika to taste, and 1 bunch cooked asparagus; pour over pigeons. 


Swedish Fried Chicken or Squab. 

Cut the chicken in pieces; brown each piece quickly 
in butter in an iron kettle (an iron kettle is necessary to use with 
this recipe). When all the pieces are browned place back in kettle, 
season to taste with salt and pepper; add 1 teacup hot water; cover 
with tight fitting lid. Allow the chicken to simmer slowly until 
tender, adding small quantity of hot water from time to time as 
may be required. For the gravy add flour slowly, stirring with a 
Swedish straw wisp, then add 1 cup cream and sufficient hot water 
to give proper consistency. 

— Anna Nelson Reck. 

Baked Squab. 
Have 6 squab. Use j^ cup stock, 4 tablespoons butter and 
salt and pepper to taste. Clean and truss the birds, rub the breast 
with a piece of onion and put a piece of butter into each squab. 
Put into a baking pan and add the stock, salt and pepper and bake 
in a quick oven 45 minutes, basting frequently. When the birds 
go to the oven, put the livers and hearts on to boil. Bake and 
place the squabs on buttered toast, and into pan put 1 tablespoon 
butter and brown; add 1 tablespoon flour and the livers and hearts 
mashed fine. Mix all well together with \^ pint stock, stirring con- 
stantly until it boils. Add salt and pepper and pour over squab. 

Mrs. George D. Roper. 


Wild ducks have a strong, fishy flavor. In order to remove this 
flavor, the ducks should be picked, singed and drawn and thor- 
oughly washed inside and outside in cold water. Cover them with 
boiling water to which has been added 1 tablespoon soda, 1 carrot 
and 2 onions. Boil 3^ hour; take ducks out and put in cold water; 
then wipe dry, season and stuff with any preferred dressing. Rub 
breasts with butter and place salt pork over them and bake in 
moderate oven until brown. Baste often with water that has a 
little onion in it and melted butter. 

Fillets of Teal Ducks a la Pontchatrain. 

Lift the breasts of fine plump birds, leaving skin on and score 
lightly. Marinate these in olive oil, in which has been incorporated 
cut chives or young onion tops, parsley leaves, salt beignonette 
and lemon juice. Let them remain for 2 hours and when ready to 


serve, pour a little oil in a sautair; make hot and put in the fillets. 
Brown nicely, but keep rare; remove and introduce enough "Espag- 
nos" into sautair for number of fillets. Remove from fire, add 
orange juice and strain. Arrange fillets in circle alternately with 
croutons of equal size and shape. Garnish to suit; pour sauce in 
center and serve. 

H. H. Havens, Steward, The Nelson. 

Wild goose may be prepared in the same way. 

Pheasants may be baked same as chicken. 

Prairie Chicken. 

After cleaning and drying thoroughly, stuff with any desired 
dressing and truss. Put in dish and steam until tender, then dredge 
with flour and rub butter over breasts and place in oven to brown, 
basting often with liquor in steamer, or with water. Serve with 
apple sauce or currant jelly. — Mrs. Thomas Weldon. 

Prairie chickens, if young, are also good fried like spring 

The skull of a young prairie chicken can be crushed by the 
pressure of the thumb. 


Season and truss a well cleaned and dried grouse; bake as any 
other fowl, basting often. When ready to serve, untruss the bird, 
dress then in bread croijtons and garnish with water cress. Add 
bouillon to the gravy, skim off the fat and pour over the bird. 

Smothered Birds. 

All small game birds are apt to be dry when fried or roasted, 
but if they are well seasoned and buttered, then smothered in rice 
they will be more juicy. Line a baking dish (individual dishes are 
nice) with boiled rice. Put in birds and cover with rice, press 
smoothly and pour over it water and butter, and bake until tender. 
If birds are old parboil them, using that liquor to moisten rice. 

Roast Partridge, Filled with Truffle Dressing. 

Pick, singe and draw 2 fine partridges; wipe out the inside; 
chop fine the 2 livers and 14, pound pork tenderloins, pound to a 
paste; add 6 fine cut truffles, season with salt and pepper; fry quar- 
ter of a pound of salt pork, add the other ingredients, stir for a few 
minutes over the fire; then fill the crop and body of the 2 partridges 
with this forcemeat, sew up and truss them nicely; lay the birds 


in a pan, spread 2 tablespoons of butter over their breast and bake 
in a hot oven, basting frequently until done; then untruss remove 
the threads, lay the birds on two bread canapes. Add to the gravy 
1 tablespoon fine cut onions and carrots, and bay leaf, 12 whole 
peppers; cook 5 minutes; add 1 tablespoon flour, stir well; add 1 
pint broth and 1 teaspoon beef extract; boil; and if necessary, some 
salt; strain, and serve with the bird. 


Steamed and Creamed Quail. 

Place quail well salted in a dish and set in steamer; steam until 
tender. Use the liquor and rich milk to make a sauce, season to 
taste. Put quail on squares of toast and pour sauce over. 

Quails with Juniper Berries. 
Remove heads and feet from 6 fat quails, draw and wipe neatly. 
Crush a heaping tablespoon of sound, well dried juniper berries and 
place in a bowl with half a teaspoon of fresh butter; thoroughly 
mix, then take half of the mixture and divide equally among the 
6 quails, putting it inside of them. Truss, season with salt and 
pepper and set on a roasting tin with a thin slice of salt pork over 
each bird; set in the oven for 25 minutes, basting frequently; then 
discard the pork and untruss the birds. Set them in a cocotte dish 
over the fire and when thoroughly hot divide the rest of the butter 
into 6 parts, put it over the birds and send at once to the table in 
the cocotte. 

Quail a la Maitre d' Hotel. 

Split 6 quails through the back. Season with salt and pepper; 
brush each one with olive oil or butter. Broil for about 20 minutes, 
turning at least 4 times. In the meantime cream 4 tablespoons 
butter; add slowly 2 tablespoons lemon juice, 1 tablespoon chop- 
ped parsley, half teaspoon nutmeg. Put the birds on well buttered 
toast and spread the Maitre d' Hotel butter over the birds and serve. 

Reed birds, woodcock and snipe can be prepared by any of 
the foregoing recipes. 


The loin, haunch, leg or saddle may be roasted. A leg of veni- 
son may be boiled until tender and then browned on all sides. The 
meat from neck and shoulder is stewed. The best steaks are cut 
from the loin and should be broiled. 


Roasted Ribs of Venison. 

Trim off all the fat from the ribs and cut them into lengths to 
fit roasting pan; lay them closely together on edge, cover with but- 
ter and season, and bake slowly. 

Saddle of Venison with Currant Jelly. 

Remove the skin from the surface and trim it neatly; lay strips 
of salt pork over it; season with 1 tablespoon salt and tie it into a 
round shape; lay the meat in a roasting pan; add 1 sliced onion and 
a small carrot, cut into small slices; pour over 4 tablespoons melted 
butter; place the pan in a hot oven and roast 1 hour, basting fre- 
quently with its own gravy; add a little water if the gravy should 
get .too brown. Add to the gravy in the pan 3 tablespoons sherry 
wine and the same of broth; let it come to a boil, then strain; re- 
move all the fat, pour the gravy over the meat and serve with the 
following sauce: Melt 1 tablespoon butter in sauce pan; add 1 tea- 
spoon flour; cook and stir 2 minutes; add 3^ cup boiling water, 
}/2 teaspoon beef extract, 3^ teaspoon salt; cook and stir 2 min- 
utes; then add 1 gill port wine and 1 cup of currant jelly; cook a 
few minutes and serve. 


Use the flanks or neck pieces for this recipe. Cut the meat 
into cubes 1 inch square. Dice Y^ pound salt pork and fry, add 
meat and brown. Have twice the quantity of diced carrots, onions 
and potatoes as meat. About an hour before the meat is tender, 
add the vegetables. If the gravy is not thick enough, add a httle 
flour and water and season with salt and pepper. 

In preparing venison remove all the fat possible for it is very 


Roast Rabbit. 

Make first a stuffing of a pound of veal and a quarter of a pound 
of pork; simmer in water to cover, 2 hours; 4 crackers, rolled fine; 
1 tablespoon salt; teaspoon pepper; 1 teaspoon summer savory; 
tablespoon of butter, and \}4, cups of the broth in which the veal 
and pork were cooked. Chop the meat fine, add the other ingred- 
ients and put on the fire to heat. Stuff a well cleaned rabbit with 
this dressing, while hot, and sew up the opening. Put the rabbit 
on its knees and skewer in that position. Rub thickly with butter, 


dredge with flour and put in a baking pan, the bottom of which 
should be covered with hot water. Bake in a quick oven, basting 

Barbecued Rabbit. 

Rub a fat rabbit all over with melted butter and sprinkle 
with pepper and salt. Lay on a broiling pan over a hot fire and 
turn until brown on both sides. When well done put in a baking 
pan, spread with butter, and set in the oven for 10 minutes. Mix 
2 tablespoons of vinegar, a teaspoon of mustard, the juice of half 
a lemon and 2 tablespoons of currant jelly together. Set over the 
fire to heat, season with salt and a dash cayenne; pour over the 
rabbit and serve. An old Virginia recipe. 

Roast Belgian Hare. 
Dress same as wild hare; singe, wash thoroughly, cover with 
clear cold water and let stand several hours. Take out, wipe dry, 
and sprinkle with salt inside and outside. Prepare bread stuffing 
as for roast turkey; fill the hare, sew up and cover with paste made 
by mixing 2 tablespoons of butter and 1 tablespoon flour. Place in 
a roasting pan, add 2 cups boiling water, cover closely and roast 
from 2 to 4 hours. 

Jugged Hare. 

Cut hare up and season with salt, pepper, thyme, parsley and 
fry brown. Into a stone jar put a layer of hare and bacon alter- 
nately; add 1 cup hot water, cover and set in a dish of hot water 
and bake until tender. To the gravy add a teaspoon lemon juice 
and 1 teaspoon catsup. 

— Mrs. Thomas Weldon. 

Hausenpfeffer of Rabbit. 

Cut up rabbits, put in stone jar. Take 3 onions, sliced; a few 
cloves; whole black pepper; a little bay leaf; a tiny piece of macy; 
a teaspoon brown sugar; a little salt, and cover with vinegar. Let 
stand 3 days. Cook in this brine, adding water if necessary, until 
rabbit is tender. Lift rabbit out on warm platter. Strain the 
gravy, add butter and flour and pour over rabbit. 

— Mrs. Rupert Henry. 




"Nor lacked our table small parade of garden fruits." 

Summer Vegetables. 

Certain vegetables should always be boiled uncovered to pre- 
serve their color. This applies especially to string beans, green 
peas, spinach, sorrel and Brussels sprouts. If the water is very 
hard a teaspoonful of soda added to a gallon will be found a good 

Another important rule is to remove the vegetable from the 
fire and drain it the moment it is sufficiently cooked. Do not draw 
it aside and let it stand in the water or it will be quite spoiled. 

Too much stress cannot be laid on the rule to remove from' 
the fire and drain all vegetables thoroughly the moment they are 
cooked perfectly tender. Not only allow the water to run off, but 
press it out when possible, or place the colander on something 
over the fire that the water may be driven off by the heat. Or use 
any other device suggesting itself rather than let the vegetables 
remain wet and soggy. No amount of seasoning will give them 
the proper taste if they retain the water from the boiling. 

To avoid the unpleasant odor caused by cooking cabbage use 
a very large pot and do not fill too near the brim with the water, 
as it is the boiling over which causes the worst odor. Another way 
of overcoming the odor is to put into the water a piece of bread 
tied in a fine white rag. After it has been 15 minutes in the pot 
remove it and throw it immediately into the fire to burn, as in its 
turn it becomes very unpleasant. Still another method is to put 
a piece of charcoal in the water with the cabbage. 

In using milk for mashed potatoes, use it hot instead of cold. 
The result is better. Not everyone knows all vegetables that grow 
under the ground should be cooked in cold water. 



Time for Cooking Vegetables. 

This table may aid, but much depends on age and freshness 

Potatoes, boiled, 25 minutes. 

Potatoes, baked, 45 minutes. 

Sweet potatoes, boiled, 45 minutes. 

Sweet potatoes, baked, 1 hour. 

Squash, boiled, 25 minutes 

Squash, baked, 1 hour. 

Greeii peas, 20 to 40 minutes 

Shelled beans, boiled, 1 hour. 

String beans, boiled, 1 hour. 

Green corn, boiled quickly, 10 to 20 minutes. 

Asparagus, boiled, 15 to 30 minutes. 

Spinach, 30 minutes. 

Tomatoes, fresh, 30 minutes. 

Cabbage, 45 minutes to 1 hour. 

Cauhflower, 45 minutes to 1 hour. 

Beet greens, 1 hour. 

Onions, li^ hours. 

Turnips, 45 minutes to 13^ hours. 

Parsnips, l}^ hours. 

Carrots, 1 hour. 

— German Study Club. 

Cream Sauce for Vegetables. 

One tablespoonful of flour, 1 very large tablespoonful of but- 
ter, A pint of new milk brought to boiling point, ^ teaspoonful 
ot salt; pepper as desired. Put three-quarters of the butter in a 
sauce pan over the fire. As soon as it melts add the flour and stir 
until blended. Be careful not to let it brown. Add the boiling 
milk by degrees to the flour and butter, stirring without ceasing 
Boil 3 minutes Remove from the fire; add salt, white pepper and 
he rest of he butter; stir until the butter melts and serve immedi- 
ately. If It has to be kept, set it over a kettle of boiling water- 
stir every now and then to keep a scum from forming on the top.' 

Lyonnaise Potatoes. 

bnt.^?!.'"'-''" ''?'°"' '''^'''''*' ^ ^"^P^"S teaspoon minced parsley; 
butter the size of an egg. Cook the butter, onion and parsley to- 
gether about 5 minutes, then add about 2 cups cold boiled diced 
potatoes; heat thoroughly through and add salt and pepper to taste 


Saratoga Potatoes. 

Slice very thin; put them in cold water for 2 hours, keeping 
cold; take out and dry them in towels; fry in deep fat until a light 
brown; drain off grease in colander and sprinkle salt over them. 

French Fried Potatoes. 

Pare and cut into strips lengthwise rather small potatoes; 
soak them in cold water; dry in towels and fry in deep fat. Drain 
and sprinkle salt on them. 

Escalloped Potatoes. 

Pare and cut potatoes in slices about a quarter inch thick. 
Butter a baking dish and put in a layer of potatoes, sprinkle with 
salt and pepper and dredge flour over them and put on little pieces 
of butter. Repeat this till the dish is ^ full and pour milk over 
nearly to the top of the potatoes. Bake about 13^ hours. 

Creamed Potatoes. 

One pint milk; 1 tablespoon flour; 2 tablespoons butter; 1 tea- 
spoon salt; 1 quart diced, cold boiled, or baked potatoes; 1 table- 
spoon chopped parsley. Melt butter in double boiler; add flour, 
milk, parsley, salt and a little pepper; heat through, then add the 
potatoes and cook 3 or 4 minutes. Cold baked potatoes have a 
better flavor than boiled for cream potatoes. 

Hashed Brown Potatoes. 

One-half pint of cold boiled potatoes, chopped fine; 3 table- 
spoons cream; 3^ teaspoon salt and a little pepper; mix them to- 
gether. Melt r tablespoon of butter in a skillet and then put in 
the potatoes and smooth them over. Cook slowly till a light brown, 
then fold one half over on the other and serve on a hot platter and 
garnish with parsley. 

Larded Potatoes. 

Pare and with apple corer punch hole through potato length- 
wise; roll a thin piece of bacon and put in hole, and bake about 
35 or 40 minutes. 

Potato on the Halfshell. 
Bake 4 potatoes with smooth skins; when done, cut length- 
wise, and scoop out potato, being careful not to break the skin. 
Mash, season, adding milk and the beaten whites of 2 eggs; fill 
shell, heaping lightly on top. Brown slowly; serve immediately. 

— L. D. W. 


Old Potatoes. 

Old potatoes, peeled and left lying in cold water for several 
hours, then wiped, rubbed all over in melted butter, and baked, 
are more mealy and delicious than the high priced new potato in 
the spring time of year. — C. C. C, Detroit, Mich. 

Rules for Cooking. 

Pare potatoes thin to save mineral matter. Boil potatoes 
slowly so they will not wear away. Bake potatoes rapidly. Let 
an old potato stand in cold water 1 hour before using. Never let 
a new potato stand in cold water before using. 

— Miss C. Harris. 

To Boil New Potatoes. 

These should never be peeled with a knife. Scrub and rub 
the skin until clean. Cover with boiling water and boil rapidly 
from 15 to 20 minutes with the cover on. Drain the potatoes; 
sprinkle with salt, and put back on the fire, uncovered, for a few 
minutes, to dry. Dish on a folded napkin and serve very hot. 

Baked Potatoes. 

Select for this purpose the largest and smoothest. Put them 
in a hot oven. They will require about 1 hour. After the first 20 
minutes open the oven door every little while, take each potato in 
a coarse cloth and press it all over. This will make them mealy. 

Glaced Sweet Potatoes. 

Take potatoes as nearly the size of an egg as possible, and bake 
until done. Pare off skin and cut in halves the long way. Put in 
bake pan, cut side down. Pour over this melted butter, and sprinkle 
with salt, pepper, brown sugar, and cracker or bread crumbs. Beat 
4 eggs until light, and pour over this, and bake in hot oven for 15 
minutes, until nicely brown, and then serve. 

— Mrs. H. C. Brown. 

Potato Au Gratin. 

Slice cold boiled potatoes. Make a cream sauce from 2 table- 
spoonfuls each of butter and flour, 1 level teaspoonful of salt, and 
one-eighth teaspoonful of pepper. Heat butter in saucepan and 
add flour and seasoning. When hot, add 1 p'nt milk gradually 


and cook smoothly. Add potatoes, let heat through, and put in a 
buttered baking dish, fold in lightly some grated cheese, and bake 
10 minutes in a moderate oven. 

Take small new potatoes, peel and fry them brown in deep 
hot fat. When cooking peas add a few slices of salt pork; it im- 
parts a delicious flavor. 

Potatoes a la Union League Club. 

One quart chopped, cold boiled potatoes; yi pint cream; 2 
tablespoons butter; 2 sweet green peppers, boiled and chopped. 
Put little pieces of butter in bottom of a baking dish; then some 
chopped potatoes and peppers, mixed; bits of butter; a sprinkling 
of flour; a little salt and cream; more potatoes and peppers; flour, 
salt and cream until potatoes are all used. Sprinkle bread crumbs 
over the top and bake 3^ hour in medium hot oven. 

Potato Puff. 

Boil enough for a meal; mash fine; put in generous piece of 
butter; add after mixing coffee cup of cream or rich milk, yolks 
of 4 eggs. Beat whites to a stiff froth and stir in quickly. Bake 
in hot oven until brown. It will take about 20 minutes. 

— Mrs. Elliott West. 

Creamed New Potatoes with Parsley. 

Drop the potatoes into boiling water and cook until they can 
be pierced with a fine skewer. Do not use the tines of a fork, 
which would burst them. Neither should you expect them to be 
mealy, for in new potatoes the starch cells are not yet developed. 
Drain and arrange in a hot vegetable dish. To make the sauce^ 
put 2 level tablespoonfuls butter in a saucepan with 1 of flour. 
When melted and bubbly add a cup of thin cream and stir con- 
stantly until it boils and thickens. Then add a level teaspoonful 
salt, a dash of white or black pepper, as preferred, and a table- 
spoonful fine chopped parsley. Cook a moment longer and pour 
over the potatoes. 

Breaded Potatoes. 

Peel small potatoes and bo^'l them in salted water. Do not let 
them boil soft. Dip in beaten egg and fine cracker crumbs, and fry 
in hot fat, turning frequently, that the color may be a uniform one.. 


Sweet Potatoes — Southern Style. 

Choose plump, well ripened potatoes; pare them (raw); cut 
in 2 lengthwise pieces; season with salt and pepper. In a large 
flat bottomed sauce pan put 2 tablespoons butter and 1 of sugar. 
When hot, lay in enough potatoes to cover bottom of pan, closely; 
add boiling water enough to half cover them; place on back of 
stove where heat is gentle. Cook slowly for about an hour, turn- 
ing them once. By this time the water will have evaporated, leav- 
ing a little butter sauce to pour over dish in serving. 

Cold Boiled Potatoes. 

All potatoes which are to be boiled first and then dressed must 
be boiled in their skins and set away to get cold with their skins on. 
This applies especially to potatoes to be used in hashes. It makes 
a wonderful difference and should be observed; the potato is much 
easier to cut neatly and does not crumble to pieces in the cooking. 
For potato salad made of cold potatoes they should never be cooked 
in any other way. There is, however, a delicious potato salad 
made by dressing freshly boiled, hot, mealy potatoes. 

Potatoes Saute. 

Cut cold, boiled, peeled potatoes in sHces about one-sixth of an 
inch thick. The potatoes used should be rather small, and make a 
pint sliced. Heat a large lump of butter in a saucepan. Lay the 
potatoes in, cover and stew, not fry them, in the butter. There 
must be enough butter for each slice to get its coating and absorb 
as much as it will. Mince fine, enough parsley to make a heaping 
teaspoonful, also the same quantity of chervil if at hand. Stir it 
into the potatoes; add salt and pepper, and when they have cooked 
about 15 minutes, serve. They should not be allowed to crisp or 
brown. Shake the pan from time to time to prevent sticking or 
browning. New potatoes may be sauted in this manner, but should 
be kept whole. 

Fried Potato Hash. 

Having boiled and cooled potatoes with their skins on, peel 
and chop, not too fine. Melt in a frying pan a large lump of sweet 
drippings or butter, or both mixed. Quite a large tablespoonful 
of each will be required for an ordinary dish of potatoes. When 
the butter is hot lay in the potatoes. Sprinkle generously with 
pepper and salt. Take a long knife, and every minute or two run 
it under the potatoes, turning them up from the bottom. Be care- 
ful not to mash them. Fry until the edges are well browned and 


Potatoes — Sweet or Irish. 

Peel and boil 4 or 5 potatoes; put through press; add celery- 
seed, salt and sugar to taste, a cup of milk, and lump of butter 
large as a walnut. Make into balls, dip into egg, theji in bread 
crumbs, and fry in deep lard. Or it can be put in baking dish and 
baked in oven. It is a good plan to prepare mixture the day be- 
fore using, it will hold together better while frying. 

— Leola Arnold. 

"Burr Oak Farm Potatoes." 

Eight eggs, boiled; 4 medium sized potatoes, boiled; dice pota- 
toes and slice eggs; put a layer of potatoes, and sprinkle a layer of 
sliced onion and then a layer of eggs; salt and pepper. Fill pan 
and pour over the following sauce: 2 tablespoons melted butter; 
2 tablespoons flour; 1 cup milk; cover with cracker crumbs and 
small pieces of butter and bake. 

Good Potatoes. 

Five or 6 grated potatoes; 2 slices white bread, soaked in 

water and squeezed out; 2 tablespoons flour; 2 or 3 tablespoons 

fat or butter; 2 eggs; salt and pepper. Bake like a pudding, 40 


— Mrs. Arthur Thro. 

Delicate Cabbage. 

Shred the cabbage; cover with cold milk; cook until tender, 
being careful not to scorch. Season with butter, pepper and salt. 

Stuffed Cabbage. 

Chop fine 1 pound lean beef; add 1 level teaspoon salt, )4, 
teaspoonful ginger, and pinch of nutmeg and mace. Beat in IJ/^ 
cups of milk, adding a little at a time. Cut out inside of a cab- 
bage, leaving a thick wall; fill with meat. Stesm until done 
and serve in slices with the sauce, or with melted butter. 

Sauce for Same: Cream 2 level tablespoons butter with 3^ 
teaspoon salt, and a dash of paprika; add the yolk of 1 egg and 1 
teaspoon lemon juice. Cook over hot water, beating all the time. 
Add 1 more yolk of egg and 2 teaspoons lemon juice, stirring all 
the time until smooth. 


Summer Cabbage. 

Cut in halves or quarters. Lay in salted cold water to draw 
out any insects that may lurk inside. Drain thoroughly and put 
into a pot of salted boiling water. Do not cover. Boil 30 minutes, 
until tender. Drain very dry in a colander, pressing the water out 
with a plate. Dress with melted butter, pepper and salt, or with 
cream sauce. 

Stewed Cabbage and Celery. 

Cut into shreds equal quantities of white cabbage and celery. 
Lay for a few minutes in cold water, then drain and put into boil- 
ing, salted water. Boil gently for 20 or 30 minutes, according to 
the seasorn. Meanwhile prepare a rich cream sauce. Drain the cab- 
bage and celery, drying as much as possible, and stir into the cream 
sauce. Let it stew very gently for 10 minutes and serve. This 
combination will be found excellent. 

Cooked Cabbage. 

One head of cabbage, chopped rather coarse; cook until ten- 
der in salted water without covering kettle; drain oj0f water; put in 
butter the size of an egg and cook thoroughly. Then add the fol- 
lowing dressing: 3 tablespoons sour cream; 1 tablespoon sugar; 
yolk of 1 egg; beat together and add 2 tablespoons vinegar. Stir 
into the cabbage and let just come to a boil. 

— Mrs. J. L. Keep. 

Cabbage with Custard. 
Chop cabbage and cook in half milk and half water without 
cover, until tender. This takes about Y^ hour. Drain; beat 3 eggs 
very light; add 3 tablespoons vinegar, li^ tablespoons sugar, salt 
and pepper; beat together. Melt in cabbage a large tablespoon 
butter. Pour dressing over cabbage and cook till like custard. Serve 
at once. This amount of dressing is sufficient for cabbage enough 
to serve 4 people. — Mrs. 0. R. Brouse. 

Baked Cauliflower with Cheese Sauce. 

Boil a cauHflower in salted water until tender. Cut off stalk 
of cauHflower so it will stand upright, and place in a buttered 
dish suitable for the table. Make a cream sauce of 1 tablespoon 
butter, 1 tablespoon of flour and 1 cup scalding milk. Season with 
pepper and salt; add \i cup grated cheese. Stir in piece of butter; 
then pour sauce over cauHflower. Sprinkle with the grated cheese 
and bake in quick oven 15 minutes. 


Sauce for Cauliflower or Cabbage. 

1 tablespoon butter; 1 tablespoon flour; 1 pint boiling water; 
2 tablespoons vinegar; 2 eggs, yolks only, beaten and added last; 
salt and paprika; poured over hot vegetable. 

Onion Chips. 

Four large Spanish onions, slice crosswise; cover with milk 
and let stand 1 hour. Thoroughly drain and drop a few at a time 
into hot deep fat until crisp and a golden brown. Serve at once. 

— Mrs. Oscar Kellar. 

Creamed Onions. 

Cook 1 quart of uniform sized, silver skinned onions in boiling.^ 
salted water. When quite tender drain and turn into a baking 
dish; cover with a cream sauce, sprinkle the top with fine buttered 
cracker crumbs, and finish cooking; brown crumbs delicately. 

Roasted Onions. 

Select large onions of uniform size but do not remove outside 
skin; arrange in earthen casserole, bake slowly with jackets on; 
when tender peel them, place in covered dish steaming hot; heat 
large tablespoonful of butter in saucepan, stir in tablespoonful of 
flour, turn in 3^ cup of rich milk; cook boiling hot; season with 
salt and pepper, pour over onions; serve in hot entree dish. 

Fried Onions. 

Select good sized onions; slice in 2 or 3 slices; dredge with flour; 
salt and pepper. Fry in butter until tender and golden brown. 

Baked Peas. 

One quart peas, yellow or green ones, dry; 1 onion minced 
fine; 1 tablespoon salt; 1 cooking spoon butter or olive oil; I table- 
spoon sugar. Put peas to soak over night; boil up in the morning; 
add the salt, butter, sugar, pepper, and the onion; put in a bean 
jar and add water enough to come to top of peas; bake same as 
you would beans. 

Baked Green Peppers. 

Cut off top of firm, fresh peppers, and remove seeds. Boil in 
salted water 5 minutes, then drain and fill with finely chopped, 
cooked chicken or veal and season same well with parsley or onion 
and a little salt. Arrange with covers well tied on in deep sauce- 


pan. Cover with liquor from meat with bits of butter scattered 
over top. Bake until peppers are tender. Remove peppers care- 
fully; slightly thicken gravy and pour over peppers. 

Green Pepper Goulasch. 

Prepare 6 large green peppers by removing seeds and white 
parts and lay in cold salt water over night. Cut peppers and 1 
medium sized onion in small pieces and fry gently in 3 tablespoonfuls 
butter until soft (not brown); then add 1 cupful of ripe or canned 
tomatoes, half cupful cold boiled rice, season with pepper and salt 
and simmer gently about 20 minutes if ripe tomatoes are used, 10 
minutes if tomatoes have been canned. Serve hot. 

Stuffed Peppers. 

Six green peppers; 1 onion, chopped fine; 23^ slices bacon; 1 
pint tomatoes; 2}/^ crackers to each large pepper; salt and pepper 
to taste. Cut slice from stem end of each pepper; remove seeds; 
parboil peppers 15 minutes. Cook onion and finely chopped 
bacon together; add tomatoes and cracker crumbs, salt and pepper. 
Cool mixture, fill peppers with cooked mixture; cover with but- 
tered bread crumbs and bake 10 minutes. Mrs. Moffatt. 

Creamed Potatoes and Green Peppers. 

Peel enough Irish potatoes to make a good quart after they 
have been cut in small pieces or in the form of dice; after removing 
the seeds from 2 green peppers, wash them well and cut into rings; 
put them and the diced potatoes into a stew pan and cover with 
boiling water. After cooking for 18 minutes pour off the water 
and sprinkle with flour, salt and pepper. Turn into a baking dish, 
cover with cream or milk, dot with butter and cook in a hot oven 
until nicely browned. Then serve at once. 

— Mrs. J. Oscar Hall, Chattanooga, Tenn. 

Corn Fritters. 
Milk from 6 ears corn, grated; 1 egg; salt to taste; drop yolk 
into corn; beat well white of egg, and stir in; fry by spoonful in 
butter and lard, mixed. — Mrs. C. A. Sanborn. 

Baked Corn. 

Twelve ears corn; 2 tablespoons butter; 4 eggs, beaten separ- 
ately; grate corn, add beaten yolks, butter and salt, pepper to taste; 
lastly beaten whites. Bake K hour, on 2 buttered pie tins. 

— L. D. W. 


Green Corn Fritters — Southern Style. 

One dozen ears green corn, grated; salt to taste. Fry on a well 
greased griddle like griddle cakes and turn with a pancake turner. 
This is a delicious receipt and much more delicate than when milk 
and eggs are used. 

— B. E. S. 

Deviled Corn. 

Melt 4 tablespoons butter; add 5 tablespoons flour, \}/2 cups 
milk, Ij/^ teaspoons salt, ^ teaspoon mustard, a little paprika; 
cook until thickened; add 1 can corn, 1 egg, 3 teaspoons table sauce; 
fill buttered scallop shells, cover with buttered cracker crumbs, and 
bake until crumbs are brown. 

Parsnip Fritters I. 

Wash and scrub the parsnips and cover them with boiling 
water; cook until tender. Drain and plunge them into cold water, 
when the skins may be easily slipped off. Cut them in pieces and 
rub them through a puree strainer, season pulp with pepper, salt, 
and butter. Flour the hands and shape mixture in oval cakes or 
the shape of cutlets. Dredge them with flour, dip them in molasses, 
and brown them richly in hot salt pork fat, drain on brown paper, 
and serve on folded napkin. These may be served with corn beef 
or smoked fish. 

Parsnip Fritters II. 

After boiling parsnips, plunge in cold water and skins will slip 
off easily. Mash them; season to taste with butter, salt and pepper. 
Flour the hands and mold the mashed parsnip into small fiat oval 
cakes, roll in flour and fry in butter until brown or dip them in 
molasses and fry. 

Baked Tomatoes. 

Remove a thin slice from stem end of 6 medium sized toma- 
toes. Remove seeds and pulp and drain liquid. Season pulp and' 
liquid with 3^ grated medium size onion, salt and Cayenne pepper, 
teaspoon butter and teaspoon chopped green pepper. Cracker 
crumbs sufficient to stiffen mixture. Fill tomatoes with this, put 
in buttered pan and bake from 20 to 30 minutes. 

— Mrs. Moffatt. 


Tomatoes Fried in Cream. 

Peel and slice nice ripe tomatoes; sprinkle on salt and pepper; 

set on ice for 2 or 3 hours. Then flour them and fry in butter, 

turning with a pancake turner. When done, put on a hot platter 

and add some cream to the butter in the skillet with a little flour, 

making a cream gravy to pour over the tomatoes. If the tomatoes 

stand on the ice long enough to be very cold, they will remain firm 

when fried. 

■ — Mrs. Harry Starr. 

Tomato Pone. 

Butter a baking dish, put a layer of canned tomatoes, add sea- 
soning of salt and pepper to taste. Then a layer of cracker crumbs 
dotted with bits of butter. Another layer of tomatoes and so on 
until dish is filled. Cut salt pork in small squares and put around 

on top. Bake and serve with roast meat. 

— Mrs. T. V. Engstrom. 

Creamed Cucumbers. 
Take medium or rather large cucumbers, cut in dice shaped 
pieces and boil in salted water until soft. Then drain off the water 
and put them into a hot white sauce made of 1 tablespoon of butter, 
1 tablespoon of flour and 2 cups of milk, cooked until it has thick- 
ened. This is delicate and delicious. Celery can be creamed in 

the same way. 

— Mrs. Starr. 

Stewed Cucumbers I. 

Cut cucumbers lengthwise. Cook in salted water until ten- 
der. Serve on toast with drawn butter sauce. 2 heaping table- 
spoons butter, 1 heaping tablespoon flour; cream butter and flour, 
and add liquor cucumbers were cooked in. 

Stewed Cucumbers II. 

Riper cucumbers may be used for stewing than for eating raw, 
but the younger the vegetable the more delicate in flavor. Peel 
the cucumbers; cut them in quarters lengthwise. If old, remove 
the seeds. Lay the cucumbers in boiling water until transparent. 
Make a rich cream sauce, to which add about Yi ^ grated onion. 
When ready drain the cucumbers dry, sprinkle them with salt and 
pepper and lay them in the sauce. Stew gently over boiling water 
for about 15 minutes, then dish; sprinkle chopped parsley over the 
top and serve. A teaspoonful of chopped chives added with the 
parsley may take the place of the grated onion. 


Baked Bananas — Fine. 

Peel 1 dozen bananas, lay in deep dish; cover with 4 cups of 
water and 2 cups of sugar; put cover on dish; bake 3 hours, being 
careful not to allow syrup to get too thick, adding, if necessary, a 
little water while baking. At the end of 3 hours add 1 cup claret. 
Bake 1 hour longer. Serve it as vegetable with meat course. 

— Mrs. Charles Brantingham. 

Baked Bananas — Porto Rican Style — Serve as Vegetable. 

Select rather .green bananas; put in very hot oven with skins 
on; bake until skins break open. Send to table in folded napkins; 
do not remove skins until ready to eat, then use plenty of butter. 
This is used in vegetable course. 

Egg Plant Fritters I. 

Put egg plant into cold salted water; boil until very tender, 
changing water once while boiling. Drain, skin and mash well. 
Mix with butter, salt and an egg. with 2 or 3 tablespoons flour, and 
drop by spoonfuls into hot lard. 

Stuffed Egg Plant. 

Cut 2 egg plants in two lengthwise, slash the inner surface 
with the point of a knife to make a shallow incision; fry till they 
are soft; prepare in a saucepan 2 ounces of butter, 2 ounces of fat 
salt pork, chopped fine, and 2 chopped shallots; cook a few min- 
utes; add 1 pint of mushrooms, a little parsley, and 3 anchovies, 
all chopped fine; mix the fleshy part of the egg plant with this, 
season to taste, put the stuffing thus made back into the plants, 
with bread and cheese, crumbs and small pieces of butter strewed 
on the top, and bake 20 minutes. 

Egg Plant Fritters II. 

Peel and slice thin 1 egg plant; let stand in salt water 3 hours; 

pour off water and boil, changing water if it becomes black. When 

tender, cool, mash, and mix with following batter: 1 egg; 1 cup 

of milk; a little salt; level teaspoon baking powder, and flour enough 

to stiffen. After egg plant is boiled and mashed, if all is not needed, 

can be kept for another meal by putting on ice. 

— Leola Arnold. 


Asparagus Loaf. 

Three bunches of asparagus; 5 eggs; 2 cups thick white sauce, 
made of 2 tablespoons of butter, 2 tablespoons flour, and 2 cups of 
milk. Cook till rather thick. Cut up the asparagus into pieces, 
leaving a few stalks whole for garnishing. Cook the asparagus 
about 25 minutes or until soft. Drain off water, lay aside the whole 
stalks; add eggs, beaten, and white sauce to the cut asparagus; pour 
in a cake pan and bake in moderate oven about 30 minutes, set- 
ting pan in a pan of water. When done, turn out on platter, pour a 
little melted butter around base of loaf. Garnish top with the 
whole stalks. _Miss Evalda Carlson. 

Swiss Chard. 
The chard leaves and stalks may be used together for greens, 
and the large white stalks can be tied in bunches, cooked and served 
like asparagus on toast. —Mrs. C. D. Burr. 


Sometimes called vegetable oysters as the flavor of the plant 
when fried resembles that of the oyster. It can be scraped and boiled 
until tender and served on toast, with a drawn butter sauce, poured 
over, or after boihng, mash and make into small cakes to fry. It 
is also cut in small pieces and used as soup, or baked like escal- 
loped oysters. _Mrs. C. D. Burr. 


Kohlrabi is good cooked in any of the ways turnips are used, 
or sliced and eaten raw like radishes. The best way is to peel and 
cut it in half-inch dice, boil 30 minutes in salted boiling water, and 
cover with thick cream sauce. — Mrs. C. D. Burr. 

Squash Puff. 

Press dry cooked squash through a sieve; to a half pint add 2 
tablespoons melted butter, % cup of milk, seasoning of salt and 
pepper, and 2 beaten egg yolks. Mix thoroughly, fold in 2 beaten 
egg whites and turn into a buttered mold; set in a pan of hot water 
and bake in the oven until the center is firm. Serve, turned from 
the mold, and accompanied by a rich cream sauce made from 1 
tablespoon each of flour and butter with a cup of scalded cream or 
rich milk, and seasoning of salt, pepper, celery salt and mace. This 
can be baked in individual timbale molds, if desired. 

G. H. 


Baked Beans. 

One quart white navy beans, soaked over night in cold water. 
In morning wash, and put to cook in fresh water with one-eighth 
teaspoon of soda. Boil slowly until skins crack when a spoonful 
is lifted from water into the air. Drain. Into an earthen bean pot 
or crock; put a' small onion, 1 pound of fat and lean salt pork with 
the skin scored, }/> cup of molasses. Then put in the beans, dredge 
with pepper, cover with hot water, and bake at least 6 hours. 
Keep filled with water until an hour before they are done; then 
remove cover and let them brown. 

— Mrs. Wm. Walton, 

Baked Beans and Tomatoes. 

Soak overnight 1 pint navy beans. In morning drain, cover 
beans with boiling water, a pinch of soda; cook slowdy until tender, 
and skins crack when some are lifted from water. Drain, put in 
bean pot or any earthen dish. Sprinkle top with 2 heaping tea- 
spoons chopped onion, pour over 1 pint strained tomatoes, and 1 
teaspoon salt sprinkled in. Cover, bake slowly 5 hours, adding more 
tomatoes as they are absorbed. 15 minutes before serving, re- 
move the lid, put in 1 tablespoon butter, broken in bits; brown 


— L. D. W. 

New Beets — Italian Style. 
Boil 6 young beets in unsalted water until they are tender. 
Drain, cover with cold water and rub off skins with the hands, then 
cut into thin slices. Melt a large spoon of butter in a frying pan, 
add a small onion, chopped fine; stir until softened, but not browned, 
then add 3 level tablespoons of flour, 3^ teaspoon of salt, 34 tea- 
spoon of pepper and stir until well blended. Add 3^ teaspoon of 
sugar and 13^ cups of milk and cook, stirring constantly until sauce 
boils. Let simmer a few minutes; add a tablespoon of lemon juice 
or white wine vinegar and pour over the beets. 

Stuffed Beets. 

Wash 3^ cup rice and sprinkle it in a kettle of boiling water. 
Boil rapidly 15 minutes and drain. Add a teaspoon salt, scant; a 
dash of pepper and a cup of chopped pecans. Scoop centers from 
cooked beats, fill with rice mixture and bake 20 minutes. Chop 
the beet taken from the center very fine, add it to a cream sauce 
and pour around the beets after they are dished. 



Wash thoroughly in several waters. Put in kettle, cover with 
salted boiling water and cook 30 minutes or until tender. Drain 
off water, chop fine and reheat, adding butter, salt and pepper. 
Make a mound of it in a vegetable dish and sprinkle the grated 
or riced yolks of- hard-boiled eggs over the top, adding the shced 
whites of the eggs around the edges. Or it is very pretty to mold 
it in cups and serve on square slices of toast, adding slices of hard- 
boiled egg on top of each mold and around them, 

Head-Lettuce Prepared Like Spinach. 

Cut the head-lettuce in 4 pieces; wash thoroughly in cold 
water, to which a little salt has been added. Then cook 10 or 15 
minutes in boiling water, well salted. In the meantime make the 
following dressing: Take butter, a large tablespoonful to a head 
of lettuce; finely chopped onion; teaspoon of flour; and brown over 
the fire. Chop lettuce fine, like spinach, and put it in dressing. 
If one prefers, the dressing can be thinned with a little soup stock 
or boiling water. Last of all add a little sweet cream; let whole 
come to a boil, and pour in serving dish. 

— Ernestine Schumann-Heink. 

Baked Tomatoes and Rice. 

Put in baking dish a layer of boiled rice and layer of sliced 
tomatoes; add 1 teaspoon grated onion, salt and paprika to taste. 
Put bits of butter on top. Bake 30 minutes. 

— L. D. W. 

Peas and Carrots en Casserole. 

Cook carrots in salted water until tender. When done, dice 
them about size of peas; take equal parts of cooked or canned peas 
and carrots; salt and pepper to taste, and pour over melted butter. 

— Mrs. John L. Clarke. 

Carrots — French Style. 

Peel carrots, slice in strips, cook in salted water till tender. 
Cut 1 medium sized onion in half, squeeze out as much pulp and 
juice as you can over a lemon squeezer. Fry this in butter, add 
carrots and cook long enough to have them heated through. 

— Mrs. Arthur Thro . 


Carrots with Onion. 
Slice fine enough carrots for 5 or 6 people; add 3 large onions, 
sliced, and a scant teaspoon of salt; boil % of an hour, then strain; 
add 2 tablespoonfuls of butter, 1 tablespoonful of flour, salt and 
pepper; mix thoroughly and chop fine. 

Mushroom Patties. 
Wipe each mushroom in 1 pound, remove stems, scrape, and 
cut in pieces. Peel the caps and break them in pieces. Melt 3^ 
cup of butter in a saucepan, add mushrooms, cook 2 minutes; 
sprinkle with salt, pepper, and a few drops of onion juice. Add 1 
cup of chicken stock and simmer until mushrooms are tender, then 
add them to brown sauce and serve in puff paste patty sheUs. 

Brussels Sprouts. 
Boil 1 quart of sprouts in salted water until tender; drain and 
put in baking dish, dust with a level tablespoon of flour; dot with 
bits of butter; pour over all a cup of cream; cover Avith grated 
cheese, preferably Parmesan, and brown in quick oven. 

— G. H. 

To cook ordinary timber mushrooms, soak in salted water to 
draw out any insects; drain, then fry in hot butter. Serve with 
garnish of parsley, or on toast. 

Mushrooms in Cream. 
Wash timber mushrooms. Soak overnight in salt water. In 
morning, rinse in cold water, but do not squeeze them. Put in 
skillet with plenty of butter and cook about 20 minutes; cover 
tightly, so they will steam. When tender, add cream, pepper and 
salt and cook 1 minute or 2 longer. Serve on toast. Pour cream 
gravy over all. 

— Mrs. Frank Wormwood. 

i§uv Btatk of 


Is one which will please every taste. 
We believe in catering to our custom- 
ers, and therefore, carry a variety of 
designs that is sure to compass all 
needs. We have the same designs 
running through entire sets of toilet 
articles, and table ware. We have 
unique patterns in all the small fancies 
of silverware. In fact, we have 
a complete silverware stock, in both solid and plated ware. £10 

Established 1873. 


118 West State St. 




i The best results 

I from these receipts obtained 

I only by using 


I I Union Dairy Milk 

From the only 
Sanitary Milk Plant in the city. 


Dr. Ransom's Sanitarium 


Rockford, Illinois. 


IF you felt the approach of the great American Disease — Neu- 
rasthenia or Nervous Prostration? You would take first train 
to The Ransom Sanitarium. 

IF your relative or friend exhihited signs of mental breakdown? 
You would have them removed to The Kansom Sanitarium. 

IF there were need for rest to the brain or nerves and for a gen- 
eral toning up? A month or two at The Ransom Sanitarium 
would restore and refresh you delightfully. Try it. 

Where would you find this institution? 

Located in a beautiful Park ,on the East bank of Rock River, 2 
miles North of the Rockford Court House. It is easily reached 
by means of Beloit and Janesville division of the Rockford In- 
terurban Rail Road. 

Bell Phone 823Y 
Home Phone 8234 


P. W. RANSOM, M. D.. Supt 

W. L. RANSOM. M. D.. Asst. Supt. 

Established 1887. 



"To make it you must have a spark of genius." 



Dressings — French Dressing. 

Place a small piece of ice in bowl which has beenjpreviously 
rubbed with garlic. Into this put 3<^ teaspoon salt, 1 salt spoon of 
curry powder and a good dash of cayenne. Mix and add 1 table- 
spoon of Darwin vinegar and Yi tablespoon of plain vinegar. Mix 
again thoroughly and then add 3 or 4 tablespoons ofjohve oil (ac- 
cording to taste). Beat thoroughly with a silver fork until per- 
fectly blended. More salt may be added, if necessar3^ 

Mayonnaise Dressing. 

One teaspoon of mustard; 1 teaspoon of powdered sugar; 3^ 
teaspoon of salt; 34 salt spoon of Cayenne; yolks of 2 eggs; 1 pint 
of olive oil; 4 tablespoons of lemon juice. Mix the first^4 ingredients, 
add the eggs, stir well with a silver fork. Add the oil, a few drops 
at a time, until it thickens into a ball on the fork. Add a few drops 
of lemon juice, and alternate the oil and lemon juice, beating all 
the time. When ready to serve, add 1 cup of whipped cream. 
Should the mixture have a curdled appearance, begin again with 
another yolk and use this mixture as you would oil. 

— Mrs. Freeman Graham. 

French Salad Dressing. 

Crush 1 clove of garlic with spoon in cup; 3^ teaspoon salt and 
paprika, mixed together; 4 tablespoons olive oil; 1 teaspoon tara- 
gon vinegar; 1 tablespoon table vinegar. Beat up well until creamy. 
Then it is ready for use. If oil is not cold enough, a small piece of 
ice is a help. 

— Miss Caroline Radecke. 


Sour Cream Salad Dressing. 

Four tablespoons thick sour cream; 2 tablespoons vinegar; 2 
round tablespoons granulated sugar; salt spoon of salt; pinch of 
red pepper; 3^ teaspoon dry mustard. Beat hard with a Dover 
egg beater until thick. If desired, the yolks of 2 hard-boiled eggs 
may be mashed very fine and added to the above before beating. 

— Mrs. Edward P. Lathrop. 

Salad Dressing. 

Yolks of 3 eggs, well beaten; 1 teaspoon mustard; 2 teaspoons 
salt; 34 salt spoon Cayenne; 2 tablespoons sugar; 2 tablespoons oil 
or melted butter; 1 cup cream or milk; 1 tablespoon corn starch; 
y2 cup hot vinegar; whites 3 eggs, well beaten, and added last. 
Cook in double boiler until like custard. Stir well. For fruit salad, 
add 1 cup whipped cream and omit mustard. 

— Miss Elsie Irvine. 

Salad Dressing for Cabbage. 

One teaspoon mustard, dry; 13^ teaspoon salt; 2 tablespoons 
sugar; 4 tablespoons melted butter; 6 tablespoons vinegar (if vine- 
gar is very strong, use part water). Mix mustard, salt, sugar, add 
butter and beaten yolks of 4 eggs, last vinegar. Cook in double 
boiler. When wanted for use, add Yi pint cream, whipped stiff; 
cream slightly sour can be used. This amount of dressing is enough 
for 10 or 12 people. Use good firm cabbage, chopped; set cabbage 
on ice to crisp. Mix with cabbage, English walnuts. Cabbage, 
apples and celery with nuts make a good salad with this dressing. 

— Mrs. M. B. St. John. 

Good Salad Dressing. 

Five eggs, beaten very light; 2 tablespoons sugar; ]/^ teaspoon 
salt; pinch of red pepper; 3 lemons; 1 pint sweet cream; 1 table- 
spoon flour, mixed in a little cream. Beat all together; cook in a 
double boiler, beating all the time. When partly cold, add 3 table- 
spoons bu-tter, then add 1 pint -whipping cream. Beat. 

(Mrs. Gustafson uses this dressing.) — Miss O'Connor. 

Salad Dressing. 

Three eggs; 1 cup milk; 1 tablespoon (heaping) flour; 1 level 
tablespoon salt; 1 teaspoon mustard; 3^ teaspoon paprika; dash 
white pepper; 3^ cup vinegar; 3^ cup butter. Beat eggs until 
creamy; add the melted butter, then the dry ingredients mixed 
together, and then the milk. Add the hot vinegar, turn into double 
boiler and stir constantly until thick. — Mrs. J. L. Keep. 


Salad Dressing for 125 People. 

Twenty-seven eggs; all the yolks and the whites of 9; 9 tea- 
spoons of mustard; 9 teaspoons of white pepper; 10 teaspoons of 
salt; 9 teaspoons of sugar; 18 tablespoons of olive oil; 9 teaspoons 
of cornstarch; 43^2 cups of vinegar (diluted with water, if very 
sharp). Cook all the former ingredients the same as any salad 
dressing. Just before serving, add 23^ quarts of cream, whipped, 
and the rest of the whites, beaten; also Cayenne. For chicken salad, 
9 chickens and 6 dozen heads of celery will be required. 

Boiled Dressing. 

Two egg yolks; 2 tablespoons of melted butter, beaten with 
the egg; 1 teaspoon of sugar; 3^ teaspoon mustard; 4 tablespoons 
of milk; 6 tablespoons of vinegar; Cayenne. Cook in a double 
boiler until a little thickened. 

— Miss Lila P. Haskell. 

Green Leaf Salad. 
Make a French dressing of 13^ tablespoonfuls of Darwin vine- 
gar; 13^ tablespoonfuls of plain vinegar; 8 tablespoonfuls of olive 
oil; 1 heaping teaspoonful of salt. Dissolve salt in vinegar, then 
add oil and stir until thickened. Then add 1 green pepper, 1 Ber- 
muda onion, and 1 tablespoonful of parsley, all chopped very fine. 
Pour over crisped lettuce. 

— Mrs. Frank F. Wormwood. 

Kartofel Salad. 

Eight medium sized potatoes boiled in their jackets, peeled 
and sliced, while warm; 3 small onions, sliced; tender stalks of 
celery, cut in inch pieces; salt; paprika; 1 teaspoon sugar (if liked); 
2 tablespoons vinegar (or more if desired) ; 3 slices of fat bacon, cut 
in fine strips and fried to a crisp, but not scorched. Pour hot 
over the above, mix well, and garnish with parsley or celery leaves. 

— Miss Caroline Radecke. 

Cauliflower Salad. 

Soak 1 head of cauliflower for half an hour in cold water. 
Drain, and cook whole, uncovered, in boiling salted water, until 
tender. Place on ice until ready to serve. Then set on lettuce 
leaves. Garnish with pimolas and cover with French dressing. 

— Table Talk. 


Stuffed Tomato Salad. 
Have the tomatoes not too ripe, of good shape, uniform size. 
Cut a Hd at the stem end and remove seeds thoroughly from each. 
Coat the inside of each tomato with French dressing and set away 
on ice. Prepare a stuffing of chopped cucumbers, 2 cucumbers to 
1 small green pepper, also chopped, a few pieces of finely chopped 
onion, and mix it all with Mayonnaise. 

— Table Talk. 

"0 green and glorious! herbaceous treat! 
'Twould tempt the dying anchorite to eat." 

— Sydney Smith. 

Spring Salad. 
This salad is to be served on round platter. First make a 
wreath of new shredded cabbage; inside this a wreath of tomatoes, 
quartered; then the inside row of latticed cucumbers. French 
dressing used with this, 

— Table Talk. 

Onion and Orange Salad. 

Take mild Texas onions and slice into very thin, even slices. 
Also cut large naval oranges into even slices. For each person serve 
on a bed of nice crisp head lettuce a slice of the onion between 2 
slices of orange and pour French dressing over all. 

— Mrs. J. Stanley Browne. 

String Bean Salad. 

String young tender beans and cover with boiling salted water; 
boil 20 minutes and drain. Plunge into cold water 10 minutes, then 
put them into boiling, unsalted water, and cook 15 minutes longer. 
Drain and chill. Arrange on a bed of lettuce and sprinkle chopped 
chives over all. Cover with French dressing and serve. 

Potato Salad a la Schumann-Heink. 
Peel the cooked potatoes while warm; cut in slices; add freshly 
sliced apple and finely chopped onion. Make a dressing of vinegar, 
salt, pepper and a generous quantity of olive oil. When the pota- 
toes are cool, add the dressing and mix thoroughly. Serve in salad 

dish with a garnish of watercress. 

— Ernestine Schumann-Heink. 


Potato Salad. 
Dice cold boiled potatoes and marinate in clear olive oil Add 
chopped celery, cucumbers and onions and mix with the following 
dressmg: 2 teaspoons sugar, 1 teaspoon salt, y, teaspoon mus- 
tard; mix carefully. Add 2 yolks, 1 cup of milk and 1 tablespoon of 
butter and bring all to a boil. Have ready 1 teaspoon of baking 
powder, dissolved thoroughly in i^ «up of vinegar. Add this to 
the hrst mixture slowly, and cook together a very httle. 

— Mrs. Percy F. Stone. 

Cove Oyster Salad. 

(A very old Recipe.) 
Four eggs; butter size of an egg; 1 tablespoon of celery seed- 
Cayenne; 1 teaspoon black pepper; 1 teaspoon mixed mustard' 
hquor from a 2-pound can cove oysters; 1 teacup vinegar; j^ tea- 
cup cream. Stir while cooking this until it becomes a thick cream 
then pour m oysters which have been cut in halves. Take from 
fire and stir in 8 or 10 large salt crackers, which have been rolled 
fine. Judgment must be used not to make the salad too stiff as 
the crackers soak up a great deal of moisture. 

— Miss Leola Arnold. 
Pecan Salad. 
Make a salad of cream cheese, pecans and shredded lettuce 
Place shredded lettuce in bottom of a bowl, then long narrow strips 
of cheese with pecans sprinkled over the whole. Serve with French 

— Mrs. Edward Heiliger. 
Salad in Green Peppers. 

_ SHce off the tops of sweet green peppers, remove seeds. Scald 
in boihng water 10 minutes. Drain and chill and fill with minced 
cabbage and celery, mixed with Mayonnaise. 

— Mrs. Edward Heiliger. 

Vegetable Combination Salad. 

Shred 1 large head of leaf lettuce. Wash and drain 1 can of 
small green string beans of good brand. Chill 2 sohd, peeled toma- 
toes and cut into small pieces. Crisp on ice Y^ cucumber, thinly 
sliced. Shred finely 1 medium sized mild onion (silver skin Span- 
ish or Bermuda); 1 cup tender celery, finely cut; a few sliced rad- 
ishes. Mix with the following dressing: 12 tablespoons olive oil; 
3 tablespoons vinegar; salt; Cayenne; y^ salt spoon curry powder; 


1 garlic clove, minced very fine. Let this stand 3^ hour on ice, then 
beat thoroughly. Line salad bowl with crisp, white leaves of head 
lettuce, turn in salad. Garnish top with the shredded whites and 
powdered yolks of 2 hard-boiled eggs, and few thin slices of radishes. 

— Mrs. O. R. Brouse. 

Chicken Salad. 

One pint each of diced cold boiled chicken and diced celery. 
Mix and marinate with French dressing and keep on the ice until 
ready to serve. Make a Mayonnaise dressing and mix part of 
it with the chicken and celery and pour the remainder over the 
salad. For sweet bread salad, substitute cooked sweetbreads for 
the chicken. — Mrs. Freeman Graham. 

Sweetbread Salad. 

With 1 pair sweetbreads put 1 slice of onion and 2 bay leaves 
and simmer 20 minutes. Then take from stove and put into cold 
water and remove skin. To 1 cup sweetbreads use 13^ table- 
spoonfuls of lemon juice; 3^ cup cream, whipped; 3^ cup cucumber, 
diced; salt and pepper to taste. Soak 3^ tablespoon gelatine in 
% tablespoon cold water, then add 1 tablespoon boiling water. 
Mix all together and put into small, wet molds. Serve on lettuce 
with Mayonnaise dressing. — Mrs. George D. Roper. 

Gelatine Salad. 

Make 1 quart of lemon gelatine jelly, add a little salt. When 
cool and partly set, stir in Y^ cup finely shredded cabbage; 3^ cup 
finely cut celery; 2 tablespoons chopped green pepper; 2 or 3 pimen- 
toes; 6 large olives, chopped. Chill in 1 large mold or individuals. 
Serve on lettuce with Mayonnaise dressing and any desired garn- 

Easter Salad. 

Take ofT the shells from hard-boiled eggs, cut in two length- 
wise and remove yolks. Cut the whites in strips and for each per- 
son put 1 leaf of leaf lettuce on a salad plate and on it build a nest 
of finely shredded lettuce and the white strips. Mash the yolks 
and season as for salad eggs with a little vinegar, mustard, salt, 
pepper, sugar and melted butter; roll into balls about the size of a 
small bird's egg, and place 4 or 5 in each nest. Pour French dress- 
ing over all and pass Mayonnaise with it. 

— Mrs. Hilma Johnson. 


Easter Salad. 

One squash; 3^ pint of Mayonnaise sauce; 1 small cucumber; 
2 lettuces; 2 tomatoes; 1 endive; 1 teaspoonful of capers. Cut a 
round slice off the top of the squash and scoop out the inside when 
a round bowl will result, into which the salad may be put. Pre- 
pare the lettuce and endive, using only the white part of the latter, 
and pulling both in small pieces. Peel the tomatoes and cucumber 
and cut into small pieces. Mix about 3 parts of the lettuce, en- 
dive, cucumber and tomatoes with some of the Mayonnaise sauce 
and put it into the case of squash. Lay in a few slices of hard- 
boiled eggs, cover again with salad. Pour over a little more sauce 
and garnish with slices of tomatoes, a few capers and endive. 

— Table Talk. 

Combination Salad. 

Boil 3 eggs until they are hard; take out the yolks, add a lit- 
tle cream to them; season and mix to a smooth paste. Mold into 
small balls. Shred the whites. Arrange lettuce on a large salad 
plate. In the center press a square of cream cheese through a pota- 
to ricer. Around this put sliced tomatoes, then sliced cucumbers; 
dress with a French dressing; put on carefully with a spoon after 
the salad is arranged. Next to the cucumber put the whites of 
the eggs, and finally the yolk balls, at intervals, on top of the cucum- 
bers and tomatoes. 

— Mrs. William H. Fitch. 

Celery Aspic. 

Make a highly seasoned aspic jelly. In a square mold, spread 

a layer of celery, cover with the jelly, let harden; then a layer of 

pecans in the same manner, then a layer of chopped pimentoes. 

Have this not more than 1^ inches thick. Cut in squares and 

serve on lettuce with Mayonnaise. 

— Miss Mary Walton. 

Salmon Salad I. 

Shred 1 can red salmon; add 1 can of peas which have been 

washed and drained; 1 cup of celery, cut fine; salt and pepper. Mix 

with Mayonnaise dressing. Serve on crisp lettuce leaves with puffs 

of fluffy Mayonnaise over the top. 

• ■ — Mrs. O. R. Brouse. 


Salmon Salad 11. 

Boil hard as many eggs as desired. Shell, and cut off a slice 
from each end. Remove yolks and add part of them to 1 can of 
shredded salmon, 1 cup of celery, cut fine, and plenty of Mayon- 
naise dressing. Fill whites with this salad. Set on crisp lettuce 
leaves and pour Mayonnaise over all. Powder the rest of yolks 
over the top. 

— Mrs. 0. R. Brouse, 

Tomato Aspic. 

One-half can of tomatoes; 1 bay leaf; 2 slices of onion; y^ tea- 
spoon of thyme; 1 teaspoon of salt; 1 teaspoon of sugar; 3^ teaspoon 
of pepper; 34^ box of gelatine, soaked in 3^ cup cold water. Cook 
all together, except gelatine, % of an hour or until tomato is very 
soft. Strain and add gelatine; strain again into mold and let stand 
on ice until firm. If desired, as it begins to set, chopped green pep- 
pers may be stirred in, chopped olives, cold cooked peas, beans 
or any vegetable suitable for salad. This served on lettuce and sur- 
rounded by Mayonnaise, makes a very pretty and delicious salad. 

Tomato Sandwich. 

Peel and chill large, firm tomatoes. Slice them and with a 
biscuit cutter cut thick slices of bread into rounds the same size 
as tomatoes. On a bed of lettuce place a slice of tomato, then a 
round of bread spread very thickly on both sides with Mayonnaise, 
which has not been diluted with whipped cream; then another 
slice of tomato, another spreading of Mayonnaise, and chopped 
chives on the top. This served with nice crisp bacon, makes a de- 
licious summer luncheon. 

— Mrs. William S. Miller. 

Fish Aspic. 

Prepare a highly seasoned tomato aspic. Boil any firm, 
fleshed fish; cool, pick into small pieces and season. Fill a mold 
full, but lightly (do not pack), with layers of the fish, capers and 
pearl onions. Then pour in the tomato aspic and set on ice to 
harden. Serve on a bed of lettuce with Mayonnaise dressing, into 
which has been worked as much grated cheese as it will hold. 

— Mrs. Walter A. Forbes. 


Cheese Salad. 

One pint whipped cream; 6 tablespoons grated cheese; 1 large 
teaspoon gelatine dissolved in a very little water. Season with 
salt, Cayenne and mustard. Mix well and pour into molds and 
place on ice to harden. Serve on lettuce with French dressing. 
Sprinkle nut meats over the top. • — Mrs. Ella P. Root. 

Beet Salad. 
Cut into 3^-inch cubes 1 can of strawberry beets and mari- 
nate. Add 1 pound of shelled pecans, broken in pieces. Serve 
with boiled dressing and garnish with white cabbage, finely shred- 
ded. — Mrs. E. M. St. John. 

Oyster Salad. 

Beat 4 eggs light. Add 1 gill cream; 1 teaspoon mustard; 1 
teaspoon salt; Cayenne; 2 tablespoons butter; 1 gill vinegar. Cook 
in double boiler about five minutes. Heat 1 quart oysters in their 
liquor to boiling point, drain and mix with the dressing. When 
ready to serve add 1 pint celery cut fine. 

— Miss Sarah Williams. 

Celery, Stuffed with Cheese. 

To be served with salad. Mix equal parts of Blue Label and 
MacLaren cheese; add Cayenne, chopped pimola olives and chopped 
nuts. Spread in the hollow of each stick of celery. 

— Mrs. E. M. St. John. 

Cucumber and Onion Salad. 

Cut up an onion and cucumber, place on lettuce and pour 
over all a German dressing. 

German Dressing: Beat ^ cup of heavy cream until stiff; 
add slowly 3 tablespoons of vinegar, 34 teaspoon of salt and a lit- 
tle pepper. Garnish with radishes, cut into rose shape, and sprinkle 
lightly with paprika. — Mrs. E. M. St. John. 

White Grape Salad. 

One pint of white grape juice; \i box Cox's gelatine. Soak 
gelatine in a little cold water. Heat the grape juice and then add 
the gelatine. Strain into individual molds and when ready to serve, 
turn out on a lettuce leaf. Garnish this with 13^ pounds white 
grapes, skin removed and 34 pound blanched almonds. Serve 
with Mayonnaise, to which sweetened whipped cream has been 
added. — Mrs. Charles Brantingham. 


Fruit Salad. 

Grapes, cherries, pineapple, orange. After fruit has been 
thoroughly chilled on ice, arrange on lettuce and cover with French 
dressing. Just before serving, cover with a lemon ice or white 
grape ice, frozen hard. 

— Mrs. Charles Brantingham. 

Pineapple Salad. 

Cut off the top of a pineapple, taking enough to form a lid. 

Scoop out the fruit and mix with cut up bananas and oranges, 

and Mayonnaise dressing. Return to the pineapple shell, adjust 

the lid and serve. 

— Miss Florence Munn. 

Banana Salad. 

Peel nice ripe bananas. Roll in the beaten white of an egg, 

then again in either ground peanuts or other preferred nuts. (Grind 

the nuts, not too fine, in meat grinder). Serve on a lettuce leaf 

with Mayonnaise poured around. 

- — Mrs. 0. R. Brouse. 

Apple and Date Salad. 

Cut pared and cored apples into match-like strips. Cut dates 
likewise, using 3^ as much date as apple. Into a pint of the mix- 
ture pour 2 tablespoons olive oil and mix well. Then add 1 table- 
spoon lemon juice and mix again. Cover closely, and let stand on 
ice }/2 hour. If at the end of that time the salad is too dry, add 
more oil and lemon juice. Serve on lettuce with bread and butter 

— Mrs. Edward Heiliger. 

Alexandra Salad. 

Use head lettuce, remove outer leaves, wash heads, and with 
a sharp knife cut a round place in top oi each and then cut out 
center, leaving a cup. Into this put a few white grapes, halved, 
and seeded, and red California cherries (stones removed), or grape 
fruit pulp. Lay each lettuce cup on a dark lettuce leaf and just 
before serving, pour French dressing over all. 

— -Mrs. Edward Heiliger. 

Waldorf Salad. 

Two cups apple, finely cut up; 2 cups of celery, cut same size. 
Mix together and mix Mayonnaise dressing with it. This is pretty 
served in red peppers or red apples, scooped out. 




"We may live without poetry, music and art; 
We may live without conscience and live without heart; 
We may hve without friends and live without books; 
But civilized man cannot live without cooks." 

— Owen Meredith. 


Fried Eggs. 
Drop eggs one by one into hot fat left from ham or bacon. 
Cook until the white is set. Sprinkle with salt and pepper and 
serve hot. 

Baked Eggs. 

Six eggs; 3^ teaspoon salt; dash of pepper; 1 tablespoon but- 
ter; 3 tablespoons cream. Break eggs into pan without separating. 
Add salt; pepper, butter and cream. Bake 20 minutes and serve 

Eggs Poached in Balls. 

Put 3 pints boiling water into stew pan; set on hot stove or 
coals; stir water with a stick until it runs rapidly around, then hav- 
ing broken an egg into a cup, taking care not to break the yolk, 
drop into the whirling water, continue to stir until egg is cooked, 
then take into a dish with a skimmer and set it over a pot of boiling 
water; boil one at a time. These will remain soft for a long time. 

Poached Eggs. 

Break a strictly fresh egg into a saucer. Have ready a pan 
of boiling water. Stir the water until it is spinning and drop egg 
into the center. When the white forms a thin veil over the yolk 
the egg is sufficiently cooked. Dash with salt and serve on but- 
tered toast. 


Creamed Eggs I. 

Pour a little cream sauce over hot buttered toast. Add the 
chopi3ed whites of hard-boiled eggs, then the yolks which have 
been rubbed through a sieve. Add salt and pepper and cover the 
whole with cream sauce. Garnish with parsley and serve. 

Creamed Eggs II. 

Boil 6 eggs 20 minutes. Make 1 pint of cream sauce. 6 slices 
of toast on hot dish. Put layer of sauce on each one, then part of 
the whites of the eggs, cut in thin strips; and rub part of the yolks 
through a sieve onto the toast. Repeat and finish with a third 
layer of sauce. Place in oven for 3 minutes. Garnish with parsley. 

Scrambled Eggs. 

Put a tablespoonful of butter and a little cream into a frying 
pan. When this is hot, break 6 eggs into it, and stir until slightly 
cooked. Serve immediately. 

Steamed Eggs. 
Break eggs into buttered patty pans, placed in a wire basket. 
Cook over a kettle of boiling water until whites are set. 

Curried Eggs. 

One cupful stock; 6 eggs; 3^ teacup cream; salt and pepper; 
1 teaspoon chopped onion; 3 tablespoons butter; 1 tablespoon 
flour; 1 teaspoon curry powder. Fry the onion in the butter. Add 
flour and curry powder and stir to smooth paste. Add cream and 
seasoning. Cook 10 minutes. Boil the eggs hard and quarter them. 
Pour the sauce over and simmer 2 minutes. Serve hot on toast. 

Escalloped Eggs. 
Butter a pie plate and sprinkle over it a layer of bread crumbs. 
Break 5 eggs carefully, place on crumbs; sprinkle over them small 
half teaspoonful salt and one-eighth teaspoonful pepper; cover 
with another layer of crumbs; pour over top a tablespoonful 
melted butter. Bake in hot oven, 8 minutes. 

Eggs a la Buckingham. 

Dip freshly toasted bread into hot milk. Place on hot plat- 
ter. Pour scrambled eggs (slightly under done) over the toast. 
Sprinkle with grated cheese and put in oven to melt cheese. Serve 


— Hertha Tjaden. 


Brown Buttered Eggs. 

Put 2 tablespoonfuls of butter in small stew pan and let cook 
until very dark, almost black. Then drop in quickly 2 tablespoon- 
fuls of tarragon vinegar and let cook a moment longer; add 1 tea- 
spoonful chopped parsley, and set where it will keep warm. Drop 
4 eggs in small buttered baking dish, sprinkle with saltspoonful of 
salt and set in oven to bake. When whites are set, remove from 
oven, pour sauce over the top and serve. 

Eggs Broiiille. 

Six eggs, Y2 cup milk, or better, cream; 2 mushrooms; tea- 
spoonful salt; a little pepper; 3 tablespoonfuls butter; slight grat- 
ing of nutmeg. Cut mushrooms into dice and fry 1 minute in 1 
tablespoon of the butter. Beat eggs, salt, pepper and cream to- 
gether and put in a sauce pan. Add butter and mushrooms to 
these ingredients. Stir over moderate heat until mixture begins 
to thicken. Take from fire and beat rapidly into eggs until they 
become quite thick and creamy. Have slices of toast on hot dish. 
Heap mixture on these and garnish with points of toast. Serve 

Columbus Eggs. 

Select green peppers of uniform size. Plunge into boiling 
water and remove outer skin. Cut around stem and remove seeds 
and veins. Break a fresh egg into each pepper and bake in hot 
oven about 12 minutes. Have ready a square of hot buttered 
toast for each and serve with tomato sauce. 

— Mrs. Dan Kimball. 

Eggs and Tomatoes. 
Place 6 tomatoes, which have been peeled and shced, into a 
well buttered baking dish. Season with salt and pepper and cook 
over the fire 20 minutes. Then break and drop 6 eggs over the 
tomatoes and cook for 5 minutes more. Serve in same dish. 

Eggs with Mushrooms. 

Fry 4 chopped mushrooms in 2 tablespoons of butter for 2 
minutes. Beat 6 eggs, 1^ cupful of cream, 1 teaspoon of salt and 
a little pepper together. Add the mushrooms and butter. Stir 
over moderate heat until it begins to thicken. Remove from fire 
and beat rapidly for 3 minutes. Serve on hot toast. 


A Spanish Delicacy. 

Heat an earthen dish over a moderate fire and melt in it a 
piece of butter the size of an egg; add a small onion, minced fine; 
3^ teaspoonful salt; a dash of pepper; a teaspoonful minced pars- 
ley, and as much minced chili pepper or a tablespoonful of sweet 
pepper; break 6 eggs, one by one, into the boiling butter and turn' 
as soon as they are set, using great care not to break yolks. Serve 
very hot in same dish. 

Omlet— (Splendid). 

Six eggs, whites and yolks beaten separately; Y^ pint of milk; 
6 teaspoons cornstarch; 1 teaspoon baking powder, and a little 
salt; add whites, beaten to stiff froth, last; cook in a little butter. 

Green Corn Omelet. 

Take 4 good-sized ears of very tender sweet corn, score length- 
wise of kernels and press out pulp with back of a knife. Mix with 
5 well-beaten eggs, add 4 tablespoonfuls rich milk, 3^ of a tea- 
spoonful of salt and 2 or 3 dashes of pepper. Have frying pan very 
hot, put in good teaspoonful of butter; when well melted, pour in 
omelet. ■ Cook with care, folding over as soon as it sets, and dish 
on a hot platter. Left-over corn may also be used. 

Mrs. Langwell's Omelet. 
Four eggs, whites and yolks beaten separately; 3 tablespoons 
water; salt and pepper to taste; beat well together. Have 1 table- 
spoon melted butter hot in omelet pan. Pour in mixture and cook 
until top is dry. Fold and remove to hot platter and serve at once. 

Omelet with Cheese. 

Beat 4 eggs until very light. Add 1 teaspoon flour, 1 table- 
spoon chopped parsley, 3^ cup grated cheese and a dash of pep- 
per and salt. Pour into a pan in which there is a tablespoonful 
of melted butter. Shake the pan while cooking. When brown, 
fold over and serve on hot platter. 

Potato Omelet. 

One cupful mashed potatoes; 3 eggs, beaten separately; 1 tea- 
spoon salt; one-tenth teaspoon black pepper; 1 teaspoon flour; 3^ 
cup milk. Mix well and add a dash of nutmeg. Brown lightly in 
a well-buttered frying pan and serve hot. 


Egg Relish, 

Beat 5 eggs, yolks and whites together; add salt and pepper; 
1 cupful cream; 1 teaspoon chopped parsley and 1 cupful bread 
crumbs. Fry in hot butter. 

Egg Chowder. 

Beat 5 eggs together. Add 3^ cup cream and 1 cupful boiled 
ham, chopped fine. Fry in hot butter and stir. Serve with a 
garnish of parsley. 

Swiss Eggs. 
Butter a stone china dish or crock. Shave into it 3^ pound 
cheese. Partly cover with bits of butter. Mix ]/^ cupful cream, 
1 teaspoon mustard, 3^ teaspoon salt and one-tenth teaspoon 
Cayenne. Pour half the mixture over the cheese. Break 6 eggs 
into the dish and pour rest of the cream mixture over this. Bake 
8 minutes and serve. 

Eggs a la Swiss. 
Spread bottom of dish with 2 ounces of fresh butter; cover 
with grated cheese; break 6 eggs upon cheese without breaking 
yolks. Season with red pepper and salt, if necessary; pour a lit- 
tle cream on the surface^ strew about 2 ounces grated cheese on top 
and set eggs in moderate oven for about a quarter of an hour. 
Pass a hot salamander over the top to brown it. 

Stuffed Eggs au Gratin. 
Boil hard 3^ dozen eggs. Remove shells and cut in two 
lengthwise. Take out yolks and beat to a paste; add salt, pepper 
and a little mustard, minced parsley, 2 tablespoons of bread crumbs 
and a large tablespoon of butter. Fill whites with this mixture 
and lay eggs, stuffed side uppermost, in a buttered baking dish. 
Cover with white cream sauce, sprinkle with bread crumbs, bits 
of butter and grated cheese. Put in oven and bake until brown 
on top. — Mrs. R. G. Root. 


Cottage Cheese. 

Set a dish of clabbered milk on the back of the range or in a 
gas oven after baking, leaving the door open. In half an hour 
pour into a coarse bag and let drain 3 hours. Put the cheese 
which remains in the bag in an ice cream freezer, add salt and rich 
cream and turn freezer until light and fluffy. 


Rice with Cheese. 

Into a baking dish put layers of well-cooked rice, salt, pepper, 
butter and grated cheese. Sprinkle cracker crumbs on top and 
cover with milk. Bake % of an hour. 

Cheese Omelet. 
Beat up 3 eggs and add 1 tablespoon of milk, 1 tablespoon of 
grated cheese, salt to taste. Cook like plain omelet, adding a lit- 
tle more cheese before folding. Turn out on a hot dish; grate 
cheese over it before serving. 

Cheese Souffle. 

Melt in a saucepan a large tablespoon butter, add a heaping 
tablespoon flour and stir smooth. Add to this 1 cup milk and 
cook until thick. Take from fire and add ^ cup of grated cheese, 
the older the better. Drop into this the yolks of 5 eggs and a good 
dust of red pepper. If cheese is fresh, add salt. Have oven hot, and 
butter baking dish. Beat the whites of the eggs very stiff, and 
add the mixture to the whites. Bake until firm, from 20 minutes 
to 1/^ hour. — Eleanor Holland. 

Cheese Patty. 

Melt 1 cup of grated cheese and 1 teaspoon of butter, over a 
steamer. To stiffly beaten whites of 2 eggs add the melted cheese, 
salt and paprika. Fill shells and bake brown in quick oven. 


Take 1-inch thick slices of baker's bread; cut round with bis- 
cuit cutter and scoop out the inside to form cups. Put a table- 
spoon of milk in each before filling with cheese. 

Baked Celery and Cheese. 

Cut up and stew the celery. Put in a baking dish with layers 
of white sauce and grated cheese. Over the top put bread crumbs 
and cover with cheese. Bake brown. 

Celery and Cheese Sticks. 

Mix cream cheese and sweet cream; season with salt and pap- 
rika. Add 8 finely chopped olives and fill celery sticks with the 
mixture. Serve with salad. 


Cheese Fingers. 

When pies are made take piece of pastry dough, roll out very 
thin, and cut into strips as long and wide as a finger; spread on 
each strip grated cheese sprinkled with salt and pepper. Lay on 
another strip, pinch together, brush with yolk of egg, bake in slow 
oven. If no pie crust is already made a half cupful flour, table- 
spoonful butter and a little ice water will make plenty. 

Cheese Straws. 
Cheese straws are made by using the above recipe and cut- 
ting in strips 5 inches long and 34 inch wide. Bake 8 minutes in 
hot oven. Parmesan cheese may be used. Serve with salad. 

Cheese Sandwiches. 

To 1 package Blue Label cheese, add 1 tablespoonful chopped 
pimentos and 1 tablespoonful chopped walnut meats. Mix and 
spread between thin slices of bread and butter. 

Welsh Rarebit. 

Cut the crusts from 6 slices of bread. Toast and butter, and 
then dip quickly into hot water and place on hot platter. Stir 2 
cups of grated cheese into 3^ cup of hot milk. When melted, add 
salt, Cayenne and the yolks of 2 eggs. Cook 1 minute and pour 
over the toasted bread. 

Cheese Toast. 

Mix 3 tablespoons of bread crumbs with 3 tablespoons cream 
and 3 tablespoons melted butter. Add 1 cupful grated cheese, 1 
teaspoon mustard, salt and pepper (Cayenne). Spread evenly 
upon slices of toast and brown quickly in the oven. 

Cheese Filling for Sandwiches. 

One cream cheese, 1 bottle stuffed olives. Cream the cheese 
with enough cream so as to spread. Add olives, chopped fine. 
Nuts may be used in place of olives. 

Potatoes with Cheese. 

Make a white cream sauce; add Y^ pound grated cheese. Add 
sliced cold boiled potatoes. Season well with salt and pepper and 
bake in buttered baking dish until brown on top. 

Cheese Strips. 
Make cheese sandwiches. Remove crusts and toast. Cut in 
strips and serve with salad. 


Macaroni and Cheese. 

One cup macaroni, broken small, and boiled 1 hour in salted 
water. Make a cream sauce of 1 pint milk, 2 tablespoons flour, 
1 tablespoon butter, salt and pepper. 1 cup grated cheese. Put 
all into a buttered baking dish and bake until nicely browned. 

Cheese Salad I. 

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

Cheese Salad II. 

One pint whipping cream; 1 tablespoon gelatine, dissolved in 
a little cold water, then a little hot; 6 tablespoons grated cream 
cheese; 1 pinch of dry mustard; salt and paprika; Yi cup chopped 
walnuts. Put into small molds until hard, then serve on shredded 
lettuce with French dressing. — Mrs. Kimball. 

Cheese Fondu I. 
Heat 1 tablespoon butter in frying pan or chafing dish. Add 
1 cup milk, 1 cup fine bread crumbs, 2 cups of grated cheese and a 
teaspoon of dry mustard. Season with Cayenne. Stir constantly 
until perfectly smooth. Add 2 eggs, lightly beaten, and serve on 

Cheese Fondu. 

Take as many eggs as there are guests. Beat them well and 
put in saucepan. Add ^ as much cheese by weight as eggs and 3^ 
as much butter as cheese. The cheese should be grated or broken 
in very small pieces. Put all over fire and stir until thick and 
soft, then add salt and pepper. Remove to baking dish and bake 
until brown on top. — Mrs. Fannie Moffatt. 

Cheese Balls I. 

Mix Blue Label cheese with a little cream and finely chopped 
pecan meats. Make into balls and roll in chopped pecans, which 
have been heated with butter, and salt in a frying pan or in the 
oven. — Mrs. Edwin St. John. 

Cheese Balls II. 

Use club cheese; moisten with a little cream until it is soft, 
and easily molded. Season with salt and a little Cayenne pepper; 
mold in small, flat balls about the size of a walnut and press 3^ of 


a pecan nut on the top; serve on a platter with parsley, forming 
little nests for the cheese balls. This can also be molded into the 
shape of little carrots, with a sprig of parsley at the large end. 

— Mrs. Fannie C. Moffatt. 

Cheese Balls III. 

Mix 13^ cups grated American cheese with \i teaspoon each 
of salt and paprika; add whites of 3 eggs, beaten. Shape in small 
balls, roll in fine cracker crumbs and fry in deep fat. Serve w^ith 

Cheese Balls IV. 

One cream cheese, 1 dozen olives, cut fine. Cream the cheese 
with enough cream to make it pliable. Add olives, and mold into 
balls the size of a walnut, garnish with chopped parsley. 




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To each Recipe 
Add the Words: 








PASTRY. 155 



''Who'll dare deny the truth, there's poetry in pie." 

It is quite essential in making good pastry that all utensils 
should be as cold as possible and as little water as possible should 
be used. Ice water or the very coldest obtainable should be used 
in mixing pastry. Pastry should b*e kneaded very slightly. The 
less it is handled the better. 

A small pinch of baking powder may be added to pie crust, 
if desired. A little white of egg spread over bottom crust of a pie 
before pouring in the filling will help to keep the crust from soaking. 

Pie crust will be browner and more flaky if about 13^ table- 
spoonfuls of cream or rich milk be spread over the surface before 

Pie Crust I. 

Two cups flour; 1 cup lard; 3^ cup water; pinch of salt. Mix 
lard and flour thoroughly, add water little by little, press together 
lightly. — Mrs. G. L. Garlick. 

Pie Crust II. 

Three cups flour; 1 cup lard; 3^ cup ice water. Mix lard in 
flour with knife; add water and mix as little as possible; roll thin. 

Pie Crust III. 

One quart flour; 3^ pound of lard, sweet and firm; 3^ pound 
of butter; 1 small teacupful of ice water. 

— Mrs. C. I. Hardy. 

Pie Crust IV. 

One-half cup of butter; 3^ cup of lard; Yi cup of ice water; 
2Y2 cups of flour. Have everything cold. Cut the flour into the 
butter and lard with a knife and add the ice water, using the knife 
to mix. Roll as little as possible and in one direction. Do not put 
the hands in if possible to handle it with the knife. 

— Mrs. Seeley Perry. 


Chou Paste. 

To make chou paste put ^/^ ^'^'P <*f butter and J cup of water 
into a sauce ])an and place on fire; wlicn boiling, stir in 1 cup flour 
and beat vigorously until the mixture is smooth and leaves the 
side of the pan. Turn into a bowl and add 4 eggs, berating each one 
in separately, until smooth. This nuiy be served with soup, by 
dropping from a spoon into deep fat frying until brown, or dropping 
on a pan and baking in inodei'ate oven. This may be used for 
cream puffs, by dropping on buttered pans in circular forms, 
higher in the center. Bake 30 minutes in moderate oven with 
strongest heat at bottom, as pulfs nuist rise (piickly and be light 
before browning on top. They scorch easily, but nmst be well 
baked lest they fall. 

Cheese i)uff balls are nuide like the puffs with the addition of a 
rounding tablespoonful of cheese (grated), which is stii'red into the 
mixture before the egg is added. — Amelia Hulzbachek. 

Apple Pie. 

Make crust as above. Prepare fruit as for sauce ami slice into 
a thin crust; sprinkle with sugar, according to taste, and dust 
lightly with nutmeg and cinnamon. Place small bits of butter on 
this and cover with upper crust. Pinching the edges closely to- 
gether. The outer edge may be wet slightly with cold water be- 
fore placing upper. crust. — Ruby Garlic k. 

Apple Pie h. la Mode. 

Make a good apple pie and serve hot, putting a tablespoon of 
vanilla ice cream on the top of each slice. 

Lemon Apple Pie. 

One cup sugar; 1 lenK)n (juice and pulp); 2 large apples or 4 
small ones (grated); 1 tablespoon flour; 1 tablespoon butter; 1 egg. 
Bake between 2 pie crusts. — Mrs. J. C. Daggett. 

Apple Custard Pie. 

One pint of sour apples, cooked smooth and sifted; 2 cups 
sugar; 1 cup butter; 6 eggs, beaten separately, the whites for frost- 
ing the toj). Season with cinnamon. 

Blackberries, raspberries and all small fruit may be made into 
l)ies. No seasoning is needed. It will be found advisable to mix 
sugar tliorougiily witli flour before it is added to such fruit. 

PASTRY. 157 

Custard Pie I. 

Line deep tin with crust, making quite u thick edge. Fill 
with following: 1 pint of rich milk; 3 eggs; }/2 t^up sugar; pinch of 
salt and little nutmeg, lieat eggs thoroughly before adding re- 
mainder. Bake 3^ hour by slow fire, or until nothing sticks to a 
silver knife if inserted into the custard. A custard pie needs great 
care in baking. 

— Mrs. G. L. Garlick. 

Custard Pie II. 
One pint milk; 3 eggs, well beaten; 3 tablespoons sugar; ]/^ 
teaspoon salt; 3^ teaspoon ground cinnamon. Line a deep pie tin 
with pie* crust and pour in the mixture. Bake carefully in a mod- 
erate oven. When done, it will not stick to a knife, if tried. 

—Mrs. J. H. Morrill. 

Lemon Pie I. 

Line pie tin with crust, prick with fork and bake in moderate 
oven. When done, fill with the following: Take juice and part of 
the grated rind of 1 lemon; add the yolks of 2 eggs, 2 tablespoonfuls. 
flour, 1 cup of sugar, butter size of hickory nut, and 1 cup water. 
Cook in double boiler until a smooth paste, stirring constantly. 
Place in baked crust, cover with beaten whites of eggs to which 
has been added 1 tablespoonful sugar. Brown in oven. 

— Ruby Garlick. 

Lemon Pie II. 

One and one-half lemons, juice and a little of the grated rind; 

1 cup water; 1 large cup sugar; 2 tablespoons flour; 1 tablespoon 

of butter; 3 eggs (yolks). Mix the sugar and flour together and 

add the lemon juice and rind, then the water and the beaten yolks 

of the eggs. Cook in a double boiler and when it begins to thicken, 

add the butter. Cook till thick. Make a rich pie crust and bake in a 

pie tin (under crust only); when done, pour in the cooked filling to 

the baked crust. Beat the whites of the eggs stiff and put in a 

little pulverized sugar to sweeten; put this meringue over the pie 

and put in the oven to brown a little. 

—Miss E. C. 

Two Crust Lemon Pie. 

Three lemons for 2 pies; 2 cujjs Ijoiling water; 2 tablespoons 

cornstarch; 1 cup of sugar; 3 eggs. 

—Miss R. G. 


Lemon and Raisin Pie. 

One lemon; 1 cup sugar; 1 cup water; 1 cup raisins; 1 table- 
spoon flour. Remove seeds from lemon and raisins, and chop fine. 
Stir all the ingredients together and bake between 2 crusts. 

— M. B. 

Chocolate Pie I. 

Two cups milk; 2 tablespoons grated chocolate. Put in double 
boiler and heat until chocolate is melted. When cool, add Y2 cup 
sugar and yolks of 3 eggs and white of 1, beaten together. Bake 
in 1 crust slowly. Frost with whites of 2 eggs, beaten with Y2 cup 

powdered sugar and a little vanilla. 

—Mrs. T. Ef Sayer. 

Chocolate Pie IP. 

Three eggs; ^ cup of sugar; 3 tablespoons of grated chocolate 
(heaping); 1 large cup of milk; vanilla flavoring. Take 1 egg and 
the yolks of 2, leaving the whites to frost top. Mix the eggs, sugar 
and chocolate together, add the milk and vanilla. Line a pie tin 
with pie crust, put in the filling, bake, and when done, frost and 

— Mrs. W. S. Miller. 

Buttermilk Pie. 

One cup sugar; 1 tablespoon butter; 1 egg; cream together; 
1 teaspoon cinnamon and cloves; juice of Y2 lemon; 1 cup butter- 
milk; 1 cup chopped raisins. Bake in 2 crusts. Cannot tell this 

from mince pie. 

— Mrs. E. a. Howell. 

Cream Pie. 

Pour a pint of cream upon I3/2 cups of powdered sugar; let 
stand until the whites of 3 eggs have been beaten to a stiff froth; 
add this to the cream and beat thoroughly. Grate a httle nutmeg 
over the mixture and bake in 2 pies without upper crust. 

—Mrs. Frank Travers. 

Sour Cream Pie. 

One cup sour cream; 1 cup of sugar; Y cup raisins (seeded and 
chopped); 3 eggs, beaten together; whip cream till thick, then 
add eggs, raisins and sugar. Bake between 2 pie crusts. 

— Mrs. M. B. St. John. 

PASTRY. 159 

Cocoanut Pie. 

One cup sugar (small) ; 3^ cup grated cocoanut; 1 pint rich milk; 
yolks of 2 eggs, using whites for frosting; 2 tablespoons cornstarch 
or flour; flavor with nutmeg. Let sugar and milk boil, then add corn- 
starch, which has been dissolved with a little cold milk, then add 
beaten yolks, stirring constantly until cooked. Then pour into 
baked crust, cover with beaten whites and cocoanut and brown in 

Cocoanut Custard Pie. 

One pint milk; 3 eggs; 1 cup sugar; 3^ cup cocoanut (grated); 
Scald the milk in double boiler, beat the eggs till creamy, add the 
sugar and beat again, then add the hot milk and pour the mixture 
into a crust lined pie plate. Sprinkle the cocoanut over the top 
and bake in a moderate oven, taking it out before it is firm, while 
it still shakes in the middle. Cool. — Mrs. J. L. Keep. 

Squash Pie. 

One cup of squash (after it is cooked); 1 tablespoon of flour; 
]/2 cup of sugar; 1 small teaspoonful of ginger; 1 teaspoonful of 
cinnamon; 3 eggs (yolks). Add flour to squash, then sugar, ginger, 
cinnamon and milk sufficient for 1 pie. Add the stiffly beaten yolks 
the last thing. Fill a pie crust lined pie tin and bake. 

— Mrs. a. C. Deming. 

Pumpkin Pie. 

One cup cooked pumpkin; 1 cup sweet milk; 2 eggs; 3^o cup 
sugar; 1 even teaspoon each ginger and cinnamon; Yi teaspoon 
nutmeg and salt. Beat yolks and whites separately, put pumpkin 
on back of stove and heat, add yolks and beat, then sugar and 
spices and stir thoroughly. Add whites and lastly the milk, 
very slowly, and stir well. Bake with one crust only. 

— Mrs. a. C. Brearley. 

Pie Plant Pie. 
One cup chopped pie plant; 1 cup sugar; 1 egg; 1 teaspoon 
flour; stir all together and bake in 1 crust; use whites of 2 eggs, 
beaten, for top and brown in oven. — ^Mrs. L. W. Miller. 

Two-Crust Pie Plant Pie. 

Make as for other small fruit, filling lower crust with 1 layer 
only of sliced pie plant. Sweeten with sugar mixed well with flour 
and season with butter. — Ruby Garlick. 


Mince Meat. 
Boil 4 pounds of good beef until tender. When cold, chop and 
measure in cups, adding twice as many cups of chopped apples as 
meat. Add 5 cups of sugar, 2 pounds of raisins, 1 pound of cur- 
rants, 1 cup of chopped citron (if desired), l}/^ grated nutmegs, 
3 tablespoons cinnamon, 2 tablespoons cloves, 2 of allspice, 2 of 
salt and 2 cups of molasses. To this may be added the stock in 
which the meat was cooked and 1 quart of boiled cider. A glass of 
currant jelly is sometimes an addition or juice from pickled peaches 
may be thus utilized. — Mrs. G. L. Garlick. 

Mock Mince Pie. 

One cup of raisins; 1 cup of cranberries; 1 cup of sugar; 1 
tablespoon of flour. Cut raisins and cranberries in two; mix all 
ingredients and bake between 2 crusts. — Mrs. J. L. Keep. 

Tomato Mince for Pies. 

One peck green tomatoes; 5 pounds sugar; 2 pounds raisins; 
1 tablespoon cloves; 1 tablespoon cinnamon; 1 tablespoon allspice; 
1 tablespoon nutmeg. Chop the tomatoes fine and cook 13^2 hours. 
Then add the sugar and spice with one lemon and half a cup of 
vinegar and the raisins chopped fine. Add 1 teaspoon salt, 3^ tea- 
spoon pepper. Cook 3^ hour. This will keep in cans all winter 
and is delicious. — Mrs. Emma Wilkins Guttman. 

Mock Cherry Pie. 

One cup cranberries and }/2 cup raisins, chopped fine. Add 1 
cup sugar, 3^ cup water, 1 tablespoonful flour, 1 teaspoon vanilla, 
little salt. Bake in one crust. Miss Williams. 

Cream Pie Plant Pie. 

Beat 1 egg with % cup sugar. Add 1 tablespoon flour, 3 table- 
spoons cream or rich milk, 1 teaspoon lemon extract, and 1 cup 
stewed pie plant. Bake in one crust. — Miss Williams. 

Cherry Pie. 
One quart of cherries; 1 large cup of sugar. Stone the cher- 
ries and cook them a little until they are thoroughly heated through. 
Line a pie tin with good pie crust, put the sugar in and pour over 
the cherries, cover with an upper crust and put into the oven to 
l)ake. The pie is much nicer to spread the sugar in tlie crust lined 
pie tin with the cooked cherries poured over, than to mix the sugar 
with the fruit. — Mrs. Miller. 

PASTRY. 16] 

Blueberry Pie. 

One-half cup of sugar; 23^^ cups blueberries. Line a deep pie 
plate with a good pie crust, fill with the berries and sugar mixed 
and dredge on to them a little flour. Cover with an upper crust 
and bake about % of an hour in a moderate oven. 

— i\lRS. S. 

Pineapple Pie. 

Beat the yolks of 4 eggs very light. Add 1 cup sweet cream, 

1 cup grated pineapple, 1 cup sugar and the whites of 2 eggs, beaten 

stiff. Pour into crust and bake in a moderate oven. When done, 

spread beaten whites of 2 eggs on top and return to the oven and 


— Miss Sarah Williams. 

Orange Pie, 

One-half pound sugar; 3^ pound butter; 2 oranges; 6 eggs 

(beaten separately). Grate the rinds of the oranges and squeeze 

the juice. Cream the butter and sugar, add the beaten yolks of 

the eggs, the rind and juice of the oranges and lastly, the stiffly 

beaten whites of the eggs. Line a pie tin with pie crust and stir 

in the mixture and bake. 

— Mrs. Miller. 

Strawberry Meringue Pie. 

Beat the whites of 2 eggs to a stiff froth; stir in gently % of a 

cup of sugar, 1 teaspoon of vanilla and a pint of fine strawberries. 

Line a pie pan with rich pastry and bake, then tlrop in the meringue 

by the spoonful and bake in a slow oven till firm. 

— B. S. 

Individual pies made of mince meat, pumpkin or any other 
kind are very nice to serve at small dinners or at luncheons. Made 
in patty pans the same way as in pie tins. 

Martha Washington Pie. 
Five eggs (beaten separately); Ij^ cups of flour; 2 teaspoons 
of baking powder; 1 cup of sugar; 3^ teaspoon of salt. Beat the 
yolks and add the flour and baking powder. In the beaten whites 
stir the sugar and salt, then stir all together, flavor Avith vanilla 
and bake in 4 round pie tins. When done, put together with jam 
or jelly and serve with whipped cream on top. This recipe makes 

2 pies. 

— Miss Addie Thayer. 

162 THE mp:ndelssohn club cook book. 

Molasses Pie. 

One cup of brown sugar; 1 cup of butter; 1 cup of New Orleans 
molasses; 4 eggs. Beat all together and bake quickly in a hot oven 
with just 1 crust. This filling makes 2 pies. It is very nice when 
rightly made, but very rich, The molasses must be a good quality. 

—Miss Leola Arnold. 

Tart Shells. 

Roll out rich pie crust about an eighth of an inch thick; cut 
out with a round cookey cutter; take a smaller cutter and cut out 
the centers of half of them, leaving rings about 1 inch in diameter. 
Moisten the rings near the edge and lay on to the whole pieces and 
press the edges together lightly. Chill and bake about 15 minutes 
in a hot oven. Cool, and fill with jam, jelly or sauce of any kind. 

Lemon Tarts. 

Grated rind and juice of 2 lemons, put in a small saucepan 
with the beaten yolks of 3 eggs, 2 tablespoonfuls of butter and 2 
cupfuls of sugar. Set on the fire and stir until thick; take off and 
set aside to cool. Line tart-pans wdth puff paste, bake in a quick 
oven. Fill with the lemon mixture and serve. 

Lemon Butter for Pies or Tarts. 

One pound of sugar; 34 pound of butter; 3 lemons; 6 eggs, 
leaving out the whites of 2. Cook in double boiler. 

—Mrs. H. E. 

Banbury Tarts I. 

One cup of raisins, stoned and cut in half; 1 lemon, juice and 
grated rind; 3^ cup of sliced citron; 1 cup of sugar. Mix together, 
and cook until the sugar is dissolved thoroughly. Cut puff paste 
or rich pie crust in round pieces 3 inches in diameter. Put a heap- 
ing teaspoonful of the mixture on each piece and fold over the same 
as turn-overs, pinching the edges of the paste together. Bake 
about 20 minutes in a slow oven. 

— Mrs. Freeman Graham. 

Banbury Tarts IL 

One egg; 1 cup raisins (seeded and chopped); 1 lemon (juice 
and grated rind) ; 1 cup of sugar. Beat the egg and add the sugar, 
raisins and lemon. Put 2 teaspoons of mixture on a piece of 
pastry about 3 inches square and an eighth of an inch thick; fold 
over and bake the same as turn-overs. 

PASTRY. 163 

Fig Tarts. 

One cup of chopped figs; 1 cujd of water; stew in a double 
boiler for 3 hours, then add 3^ cup of sugar and the juice of 1 
lemon. Fill small pastry shells, previously baked, and heap whi^D- 
ped cream on before serving. 

Prunes, like figs, should be soaked over night before cooking, 
and the latter process should be very gentle. They acquire a new 
and sprightly flavor if a cup of cider is added to the syrup in which 
they are cooked. 

English Cheese Tarts. 

One cup cottage cheese; % cup cream; 3^ cup sugar; 2 table- 
spoons of brandy or lemon for flavoring; 1 cup of currants. Put 
in a double boiler and cook till it thickens. Line patty pans with 
pie crust and put in the mixture and bake 20 minutes. This is an 
old English recipe and very delicious. 

— Mrs. E. M. St. John. 

Pineapple Tartlets. 

Beat together }^i cup of sugar and the yolks of 2 eggs. Add 
1 cup of grated pineapple, the grated rind and juice of 3^ a lemon 
and a pinch of salt. Fill 6 patty pans, which have been lined with 
pie crust, and bake. Cover with a meringue made of the 2 eggs and 
1 tablespoon of sugar; put into the oven a moment to brown a little. 
Lena Keith Marsh, New Richmond, Wis. 




"The daintiest last to make the end more sweet." 

It is said, "One of the best uses of originahty is to say common 
things in an uncommon way." One of the next best uses is in serv- 
ing common things in uncommon ways for — "Variety ah^ne gives 
joy; the sweetest meats the soonest cloy." 

How to Insure the Best Results. 

Always butter pudding molds well. If the pudding is to be 
boiled in a mold, use a covered mold. Stand in boiling water and 
boil continuously until done. Have the water come up as high as 
the pudding in the mold. 

If a bag is used, it should be of thick cotton. Dip the bag in 
hot water and flour the inside well. Plunge immediately in hot 
water. When done, dip the bag in cold water and the pudding will 
turn out easily. Put a plate on the bottom of the kettle to keep 
the pudding from burning. 

When a pudding is to be steamed, have the pudding mold a 
little smaller round than the steamer used. Lay a cloth over the 
top of the steamer and cover steamer closel}'. Do not uncover the 
steamer or jar it till the pudding is done. 

In boiling or steaming puddings never allow the water to stop 
boiling till pudding is done. If more water has to be added it must 
be at the boiling point. 

When raisins are used in puddings, put them in dry and well 
floured. If put in wet, the pudding will be heavy. 


"The discovery of a new dish does more for the happiness of 
man than the discovery of a new star." 

"The hand that made you good hath made you fair." 

Old English Plum Pudding; over 100 years old. 
One pound. seeded raisins; 1 pound currants; 1 pound beef 
suet; 1 pound brown sugar; 1 pound flour; 1 pound fine wheaten 
bread crumbs; 3^ pound candied orange peel; 34 pound citron; 1 
tablespoon salt; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1 tea- 
spoon cloves; 8 eggs; Y^ ounce bitter almonds, chopped fine; 3 
large carrots, grated fine; 1 breakfast cup strong black coffee; 1 
breakfast cup molasses. Enough sweet cider to wet and mix well, 
but not enough to make thin. Mix the dry ingredients well to- 
gether. Beat the eggs, without separating, then add them to the 
molasses and coffee. Add the carrots and mix well, adding the 
cider slowly. Let all stand until morning. The mixture should 
be of a consistenc}^ to be packed and pressed into buttered pud- 
ding boilers, and should cook 10 hours. Duiing the making of this 
pudding every person in the house must help stir it, and it is said 
that whatever is wished for during the operation will be granted. 
This recipe is over one hundred years old. 

— Mrs. Henry Whipple. 

Christmas Plum Pudding. 

One cup finely chopped suet; 2 cups of fine bread crumbs; 1 cup 
sour milk; 1 heaping cup sugar; 1 cup each seeded raisins and cur- 
rants; 3^ cup citron, sliced thin; 1 cup blanched almonds, chopped; 

1 cup prunes, cut in large pieces; 1 teaspoon each salt and cloves; 

2 teaspoons cinnamon; Yi grated nutmeg; 4 well beaten eggs; 1 
level teaspoon soda, dissolved in 1 tablespoon warm water; 1 pint 
flour. Put the well beaten eggs, sugar, spice, salt, and milk in a 
large bowl. Flour fruit from a pint of flour and add to mixture, 
then the nuts, bread crumbs and suet, one at a time; last the dis- 
solved soda and rest of flour. Steam 4 hours in angel cake ])an. 
Serve with the following sauce: 

Sauce: Cream 1 cup sugar and Yi cup butter; add yolks of 
4 eggs, beaten well; a pinch of salt, and 1 large cup hot cream or 
rich milk. Beat well. Cook in a double boiler till thick, but do 
not boil. Flavor with vanilla. 

— Mrs. E. T. Hanson, Beloit. Wis. 


Plum Pudding. 

(Without suet or shortening.) 
Mix in a bowl dry: 1 cupful seeded raisins; 1 cupful clean 
currants; 3^ pound shredded citron; 1 cupful brown sugar; 1 cup- 
ful chopped nuts — either pecans, peanuts, walnuts or hickory nuts; 
3^ grated nutmeg; K teaspoon cinnamon; 3^ teaspoon cloves. 
Sprinkle over this mixture: 1 cupful flour; 1 pint bread crumbs; 
mix all thoroughly. Beat 3 eggs without separating, until light. 
Dissolve }/2 teaspoon soda in 2 tablespoons warm water; add it to 
Y2, cup molasses; add the juice and rind of a lemon and Y^ cup 
grape juice or wine. Mix well, pack in molds and steam several 


— Mrs. Henry Whipple. 

Suet Pudding I. 

One cup suet, chopped fine, or Y2 cup butter; 1 cup molasses; 
Yi cup sweet milk; 2 teaspoons baking powder; Yi teaspoon cinna- 
mon; Y teaspoon cloves; a little salt; 2 cups flour; 1 cup raisins; 

1 cup nut meats. Steam 3 hours. Serve with whipped cream or 
egg sauce. Mrs. C. E. Sovereign. 

Suet Pudding II. 

One cup chopped suet; 2 cups raisins; 1 cup currants; 1 cup 
sugar; 3 eggs; 1 teaspoon cinnamon; 1 teaspoon nutmeg; Yi tea- 
spoon cloves; Yi teaspoon salt; Y2 cup sour milk. Dissolve in the 
milk 1 teaspoon soda. Add flour to make quite stiff. Steam 3 
hours. Serve with pudding sauce. 

■ — Mrs. George Manlove. 

Suet Pudding III. 

One cup chopped suet; 1 cup sliced figs; small piece of citron, 
cut fine; 1 cup sour milk; 1 teaspoon soda, dissolved in Y cup 
molasses; 1 tablespoon of sugar; flour to make quite stiff. Steam 

2 hours. 

— Lurena Lander. 

Suet Pudding IV. 

One cup suet, cut thin, in 3^-inch pieces; 1 cup dried cher- 
ries; Y cup sugar; 1 cup sweet milk; pinch of salt; 2 teaspoons 
baking powder. About 23^^ cups flour to make it a httle thicker 
than for a cake. Steam 2 hours. Serve with rich lemon sauce. 

— Mrs. J. L. Keep. 


Suet Pudding V. 

One cup chopped suet; 1 cup molasses; 1 cup milk, sweet; 1 cup 
raisins; 33^2 cups flour; 1 egg; 1 tablespoon cinnamon; 1 teaspoon 
cloves; i'^ teaspoon nutmeg; salt; 1 teaspoon soda in the milk. 
Steam 3 hours. Serve with following sauce: 

Sauce: 1 cup sugar; 3^ cup butter, creamed. Put in double 
boiler and cook till creamy. Add 1 egg, beaten, and 2 tablespoons 
vinegar. Beat all 15 minutes. — Mrs. T. V. Engstrom. 

Fig Pudding I. 

Chop 1 pound figs; add 1 pint bread crumbs; 1 teacup butter; 
Y2 cupful sugar; 1 teaspoon salt and 4 eggs. Steam in mold 1 hour. 
Serve hot, with pudding sauce. 

Fig Pudding II. 
One cup figs, chopped fine; 1 cuj) English walnuts, chopped; 

1 cup granulated sugar; 2 eggs, beaten separately; 1 teaspoon bak- 
ing powder; 3 tablespoons flour. Bake 3^ hour in slow" oven. Serve 
with whipped cream or hard sauce, as follows: Cream 1 cup sugar; 
3^3 cup butter. Add the white of 1 egg, beaten. Vanilla to taste. 

— Mrs. a. H. Allen 

Fig Pudding III. 

Two cups bread crumbs; }/^ cup butter; 1 cup sugar; 34 pound 
figs; 2 tablespoons flour; }/2 cup nut meats; 2 tablespoons molasses; 

2 eggs; 3^ teaspoon soda. Steam 2 hours. Serve with following 

Sauce: Whites of 2 eggs; 1 cup sugar; 1 teaspoon vinegar, 
or 2 teaspoons lemon juice. Add % cup cream before serving. 

— Mrs. R. H. Edwards, Oshkosh, Wisconsin. 

Steamed Fig Pudding. 

One-half cup butter; 3^ cup sugar; 3^2 cup molasses; 1 cup 
sweet milk; 2 eggs; 3 cups flour; 1 pound chopped figs; 2 teaspoons 
baking powder; pinch of soda; 3^ cup dried currants; 3^ teaspoon- 
ful nutmeg; 3^ teaspoonful cinnamon. Steam in mold 3 hours. 
Serve with whipped cream sauce. — Mrs. P. F. Stone. 

Graham Pudding. 

Mix well together 3^ cup molasses; 3^^ teaspoon soda; V4 cup 
butter; 1 egg; Y2 cup milk; li^ cups graham flour; a little salt and 
spice to taste. Steam 2 hours. Add 1 cup raisins, if desired. Serve 
with any kind of sauce. 


Brown Pudding. 
One-half cup molasses; Y2 cup brown sugar; }/2 cup butter; 
y^ cup sour milk; 1 teaspoon soda; 3^ cup raisins; ^^ cup flour; 1 
teaspoon baking powder; spice to taste. Mix together and bake 
slowly. Serve with sauce. 

— Mrs. W. D. Williams, Omaha, Neb. 

Date Pudding. 

One cup molasses; XYj cups chopped suet; 3 cups flour; 1 cup 
sour milk; 1 pint dates; 2 eggs; 1 teaspoon of cloves and 1 teaspoon 
of cinnamon; Yi teaspoon grated nutmeg; 1 teaspoon soda, dis- 
solved in the sour milk; grated rind and juice of 1 lemon. Steam 
5 hours. — Miss Lila Haskell, New York. 

Batter Pudding. 

One pint milk; 4 eggs, yolks and whites beaten separately; 
10 tablespoons sifted flour; a little salt. Beat in whites of eggs the 
last thing. Bake Yo hour. Serve with lemon sauce. 

Delicate Indian Pudding I. 

One quart milk; 2 heaping tablespoons Indian meal; 4 table- 
spoons sugar; 1 tablespoon butter; 3 eggs; 1 teaspoon salt. Boil 
milk in double boiler; sprinkle meal into it, stirring constantly. 
Cook 12 minutes, stirring frequently. Beat together the eggs, salt, 
sugar and Y teaspoon ginger. Stir butter with meal and milk. 
Pour this gradually over the egg mixture. Bake slowly for 1 hour. 
Serve with sauce of heated syrup and butter. 

— Mrs. Murray Carpenter. 

Indian Meal Pudding II. 

One quart of milk; 4 tablespoons cornmeal; Y cup molasses; 
Y cup sugar; 1 level teaspoon ginger; 1 teaspoon cinnamon; pinch 
of salt; Y cup butter. Scald milk in double boiler, stir in the corn- 
meal, moistened, in a little cold milk; add the other ingredients 
and pour into baking dish and bake in slow oven. Stir frequently, 
until it begins to thicken, then pour in 1 cup of cold milk, and 
bake 2 hours. — Mrs. J. L. Keep. 

Cottage Pudding. 

One cup sugar; butter size of an egg; (1 cup sour milk, 1 tea- 
spoon soda) or \\ cup sweet milk, and 1 teaspoon baking powder); 
2 eggs; 2 heaping cups flour; a little salt. Bake in pudding-dish. 
Serve hot with any preferred sauce. 



Bread and Apricot Pudding. 

Fill pudding dish with alternate la^'ers of fine bread crumbs 
and canned apricots, drained of their juice. Pour over this a cus- 
tard made with 1 pint milk, 2 eggs, 3^ cup sugar. Bake 34 hour 
or until custard is set. 

Brown Betty. 
One cup bread crumbs; 2 cups chopped tart apples; 34 cup 
sugar; 1 teaspoon cinnamon; 2 tablespoons butter. Butter a deep 
dish and put a layer of chopped apple in bottom; sprinkle with 
sugar and bits of butter and cinnamon. Then add a layer of bread 
crumbs and continue till dish is full. Cover closel}^ and steam % 
hour in moderate oven; then uncover, and brown quickly. Serve 
with sugar and cream. 

Chocolate and Almond Pudding. 

One tablespoon butter; J-^ cup grated chocolate; 3-^ cup milk; 
}/2 cup flour. Beat thoroughly together and cook in double boiler 
till like custard. Turn out to cool and add 5 egg yolks, beaten 
with ^ cup sugar and 1 cup sliced almonds. Whip in the whites 
of 5 eggs, stiffly beaten. Fill buttered mold. Steam 1 hour, turn 
out and serve with whipped cream or hard sauce. 

— LtxA Keith Marsh. 

Willy Boys. 
Yolks of 2 eggs; 1 cup sugar; 3 tablespoons sweet milk; 1 
square melted chocolate. Mix well and add 1 cup flour. Beat till 
smooth and add beaten whites of 2 eggs and 2 teaspoons baking 
powder. Steam 20 minutes in individual molds. Serve with cream 
or sauce. 

Steamed Chocolate Pudding. 

One egg; 1 cup milk; 34 cup sugar; 2 cups of pastry flour; salt; 

3 teaspoons baking powder; 2 squares melted chocolate. Beat egg 

well and add the sugar, then the milk and pour gradually over the 

sifted flour, baking powder and salt, and add the chocolate last. 

Place in buttered mold and steam 134 hours. Turn out on a hot 

platter and serve with a foamy sauce. 

— ]\Irs. a. C. Horton. 

Chocolate Bread Pudding. 

Soak 2 cups of stale bread crumbs in 33-2 cups of scalded milk, 
for 30 minutes. Melt 2 squares of chocolate over hot water, add 
34 cup of sugar, and enough of the milk to pour. Add chocolate. 


2 eggs, slightly beaten, and another }/o cup of sugar, and 1 teaspoon 
of vanilla to the soaked crumbs. Turn into a buttered baking dish 
and bake about 1 hour in a moderate oven. 

— Miss Ruth Wilkins. 

Steamed Bread Pudding. 

One pint bread crumbs; 1 cup cold water poured over bread; 
1 cup molasses; 1 egg; 1 large tablespoon melted butter; 1 teaspoon 
soda; 1 cup chopped raisins; 1 cup flour; salt, cloves and cinnamon. 
Steam 2 hours. 

— Mrs. G. T. Kennedy. 

Baked Bread Pudding. 
One cup soft bread crumbs; pour over it 1 pint boiling milk; 

1 cup raisins; yolks of 4 eggs, beaten light; sugar and nutmeg to 
taste; 1 tablespoon butter. Mix well, and bake 20 minutes. Make 
a meringue of whites of eggs and brown in oven. 

Steamed Nut Pudding. 

One pint pastry flour; 2 tablespoons baking powder; 3^ tea- 
spoon salt; 1 cup milk; 2 tablespoons melted butter; 2 eggs; 3^ cup 
sugar; 1 cup nuts. Mix baking powder and salt with flour. Add 
milk and melted butter. Beat yolks of eggs and add sugar and 
beat them well through the dough. Then add the whites of the 
eggs, beaten stiff, and then the nuts, well rolled in flour. Steam 

2 hours and ^erve with wine sauce. (See Sauces.) 

— Mrs. Freeman Graham. 

Steamed Cup Pudding. 

One cup flour; 1 teaspoon baking powder. A little salt and 
enough milk to make a smooth batter. Put in layers with fruit 
in greased cups and steam 20 minutes. Eat with cream or fruit 
sauce. — Miss Sarah Williams. 

Inexpensive Steamed Fruit Pudding. 

One cup flour; pinch of salt; 1 heaping teaspoon baking pow- 
der; enough water to make stiff batter; a handful cranberries; 
Steam 3^ or ^ an hour. 

Sauce: Beat 1 egg with 1 cup sugar; flavor and thin with 

hot water. 

—Mrs. H. D. Stoat, Elgin, 111. 



Steamed Blueberry Pudding. 

One pint pastry flour; 2 teaspoons baking powder; 3^ teaspoon 
salt; 1 cup milk; 2 tablespoons melted butter; 2 eggs; 34 cup sugar; 
1 pint fresh blueberries. Mix the baking powder and salt with the 
flour, add milk and melted butter. Beat the yolks of the eggs, add 
the sugar and beat them well into the dough. Then add the whites 
of the eggs, beaten stiff; and then the fruit well rolled in flour. 
Put in cups or mold, and steam 2 hours and serve with wine sauce. 
The ''Home Sweet Home" pastry flour is the best for this recipe. 

Canned blueberries may be used, using the juice thickenerl 
as a pudding sauce. 

Apples, or other fruits, raisins cut in halves, or 1 cup of nut- 
meats, cut in small pieces, may be substituted for the blueberries. 

— Mrs. Freeman Graham. 

Cranberry Puff. 

Sift together 2 cups flour, 3^ teaspoon salt, 2 tablespoons bak- 
ing powder. Rub into the flour \i cup butter. Beat 2 eggs and 
add to them 1 cup miik. Stir all into flour with 1 pint cranber- 
ies Fill buttered cups 3^ full. Steam 1 hour. 

—Mrs, J. H, Boose, Pontiac, 111. 

Cranberry Pudding. 
Beat 2 eggs, 1 cup sugar and butter size of an egg to a cream. 
Add 2 large tablespoons flour; 1 teaspoon baking powder, and 1 
quart chopped cranberries. Bake till fruit is done. 

Cherry Pudding. 

One-half cup milk, ^ cup butter; 1 cup flour; 1 teaspoon bak- 
ing powder; 1 cup cherries, without juice; bake 30 minutes and 
serve hot with following sauce . 

Sauce: y^ cup sugar; piece of butter size of an egg; 1 level 
teaspoon flour, rubbed into the butter; 1 cup cherry juice; 1 cup 
hot water. Cook till it thickens. 

— Mrs. E. St. John. 

Pieplant Pudding. 

Butter a pudding dish. Nearly fill the dish with alternate 
layers of thin slices of buttered bread, thickly strewn with cinna- 
mon and sugar, and layers of chopped pieplant. Beat 2 eggs. Stir 
them carefully over 1 tablespoon flour. To this add 3 cups milk 
and a little salt. Pour over contents of pudding dish. Let stand 
1 hour before cooking. Bake % hour. Serve with lemon sauce. 


Rice Pudding. 

Soak }/2 cup I'ice till it fills up; pinch of salt. Drain and cook 
in fresh water till soft. Drain and add 1 pint milk. Put in pud- 
ding dish with 1 tablespoon of butter. Add l-o cup sugar and 3^^ 
cup raisins. Add beaten yolks of 3 eggs. Season to taste with 
nutmeg and cinnamon. If too stiff, add little more milk. Bake. 
When done, add meringue. 

— Mks. W. D. Williams, Omaha, Nebr. 

Poor Man's Pudding. 

Three tablespoons rice, washed till water runs clear; 1 quart 
milk; 1 cup sugar; a pinch of salt. Cook together in a double boiler 
for at least 2 hours. Then put in a pudding dish with a few seeded 
raisins and a little grated nutmeg. Bake slowly in the oven for 3^ 
hour. Must use discretion as to adding more milk. Rice should 
be of a ci'eamy consistency \^"hen done. 

— Mrs. L. a. Wevburn. 

Lemon Pudding. 

Grate the r'nd of 1 lemon and extract the juice Put 3 soda 
crackers in a dish and pour over them IJ.^ cups boiling water and let 
stand till soaked. Cream the yolks of 3 eggs with J^ cup sugar. 
Beat the white'^ of 3 eggs to a stiff froth and add to them 2 table- 
spoons sugar. Math soaked crackers very soft and add 3^ cup 
sugar, the juice and rind of lemon and yolks of eggs. Stir well, 
and bake 15 or 20 minutes. Remove from oven and cover with 
whites of eggs and then brown in oven. Serve either hot or cold. 

— Miss Sarah Williams. 


Take freshl}^ popped corn; run through a coffee grinder or 
meat chopper; oat with sugar and cream. 

Pinola Pudding. 

Two cups pinola (ground freshly popped corn); 2 cups milk; 
2 eggs; 14, cup sugar; pinch salt. Put baking dish into larger one 
containing hot water and bake until set. Eat eitlier cold or hot 
and with cream and sugai', if desired. 

— Mrs. Stanton Hver. 


Sponge Pudding. 

One cup of butter; 3 tablespoons of sugar; 43'<5 tablespoons of 

flour. Beat these well together and stir into a pint of boiling milk. 

Cook till it thickens; let this cool. Then stir in the beaten yolks of 

6 eggs. Pour in a pudding dish, set in a pan of water and bake 3^ 

hour. Serve with strawberry' sauce. 

— Mks. Geo. U. Forbes. 


Two eggs; 1 cup sugar; 1 cup flour; 4 tablespoons water; 1 

teaspoon baking powder; grated rind of 1 lemon. Fill well greased 

cups half full and steam 3^ hour. Roll balls in pulverized sugar. 

Serve with strawberry or any fruit sauce. 

— Mrs. C. E. Sovereign. 

Creamed Apple Pudding. 

Put 1 layer bread in a baking dish. Then a layer of sliced 

apples and bits of butter. Another layer of bread and apples and 

butter and so on till dish is most full. Beat 2 eggs till light, add to 

1 pint of milk and pour over above. Steam or bake till apples 

ai'e tender. Serve with sweet pudding sauce. 

— Mrs. J. I;. Keep. 

Apple Pudding. 

Fill dish >< full of apples. Sweeten and dust with cinnamon. 
Pour over l^atter made of 13^2 cups sugar; 1 tablespoon butter; 1 
egg; Yi cup milk; 1 cup flour, sifted with 2 level teaspoons baking 
powder. Flavor with vanilla. Bake in moderate oven f^ hour. 
Serve hot with cream. — Mrs. Charles Sowle. 

Apple Roll. 

Four medium sized apples; Ij^ cups sugar; 1 pint water. 
Select apples which will cook quickly; peel, core and chop fine. 
Put the sugar and water on to boil in a deep baking pan and while 
cooking, make a rich biscuit dough. Roll out about 3^ inch thick, 
spread over it the apples and roll in a long roll. Cut roll into pieces 
about 13^^ to 2 inches wide and set into the hot syrup, with the cut 
side down. Put a small piece of butter, a little nutmeg or cinnamon 
and a trifle of sugar over each roll. Set in oven to bake. \\'hen 
the apples are done, and the crust a golden brown, turn them over 
on a platter and pour around the thick syrup. Serve with either 
plain or whipped cream. This Avill serve 8. 

— Miss Mar\ P>i:nnftt. 


Apple Dumplings. 
Pare, quarter, and core the apples. Make a rich, rather stiff 
baking powder biscuit dough. Roll out about l^ inch thick. Cut 
out the dumplings with a large round cutter about as large as a 
common saucer. Put about 4 quarters of apple in the center of 
each piece and add a little sugar and cinnamon or nutmeg or both, 
as preferred. Carefully fold the dough over the apples. Place in 
a baking pan and bake till crust and apples are done. These may 
be baked with or without a syrup. When baked in a syrup put 
about 2 cups water to 1 of sugar in baking pan and bring to a boil 
before the dumplings are put in. If the dumplings are to be boiled, 
tie each one ni a floured cloth and plunge them immediately into 
boiling water and boil 30 minutes. If they are to be steamed, 
place them on a plate a httle smaller than the steamer. Put the 
plate in the steamer and steam about 40 minutes. Serve hot with 
sauce or cream. Peaches or other fruit mav be used in place of 
the apples. Mrs. 0. R. Brouse. 

Prune Pudding — Plain, but Nice. 
Wash and soak 1 pound prunes over night in a little water 
and stew them in the same water the next morning until soft 
enough to remove the stones, after seeding, chop in the chopping 
bowl; then add sugar to taste. Make a baking powder dough, roll 
out as thin as pie crust, spread on this the prunes and then roll up 
as you would a jelly roll. Cut in slices about 3 inches thick, lay 
them in a baking pan and bake in a quick oven about 25 minutes. 
Serve with cream. 

Peach Fritters 

Two eggs, beaten; 114 cups milk; 2 cups peaches, sliced fine; 
3/2 cup sugar; }^ teaspoon salt; 2 teaspoons baking powder: flour 
enough to make a thick batter. Drop from a spoon into hot fat. 

— Mrs. H. N. Wood, Omaha, Nebr. 

Peach Cobbler. 

Pare, stone and cut into sections the peaches. Put in a pud- 
ding dish with a little water, enough about to half cover them. 
Sweeten to taste and add bits of butter and a sprinkle of flour. 
Cover with a rich baking powder biscuit crust and bake about 3^ 
hour. Serve with cream. Apples or other fruit may be used in 
the same wav. 


Peach Canapes. 

Saute circulai' pieces of sponge cake in butter until delicately 
browned. Drain canned peaches, sprinkle Tvith powdered sugar, 
few drops lemon juice and slight grating of nutmeg. Melt 1 table- 
spoon butter, add peaches, and when heated, serve on cake. 

— Miss Ruth Wilkins. 

Peach Cup. 

Beat 2 eggs and add to 1 pint' of milk. Sift together twice 
23^2 f^ups flour,. 3^ teaspoon salt, and 2 teaspoons baking powder. 
Stir all together. Put 1 spoonful in greased mufhn rings, put on 
top Y2 peach, hollow side up. Bake. When ready to serve, sprinkle 
with fine sugar and serve with cream. 

— Miss Winifred Ohr, St. Paul, Minn. 

Peach Pudding. 

Peel ripe peaches and arrange them on the bottom of a but- 
tered pudding dish; pour over them a batter made from y^ cup 
sugar, 1 cup milk. 1 egg, 2 tablespoons melted butter, 2 cups flour^ 
2 teaspoons baking powder. Bake about ^ hour in moderate 
oven. Serve warm with cream and sugar or a fruit sauce. 

German Puffs. 

Beat 4 whole eggs slightly, add 1 cup of milk, and pour gradu- 
ally into 1 cup of pastry flour. Mix well, and strain through a sieve 
back into the first bowl. Butter hot gem pans, fill half full, and 
bake in a moderately quick oven about 40 minutes. Serve at once, 
with peach sauce. — Miss Ruth Wilkins. 

Baked Custard. 

Beat 3 eggs and a pinch of salt together till light. Add }4 cup 
of sugar and beat again. Then add 1 pint milk and nutmeg. Stir 
till sugar is dissolved. Pour in custard cups, set in a pan of hot 
water and bake till the centers are firm. 

Custard Souffle. 
Two scant tablespoons butter; 2 tablespoons flour; 2 table- 
spoons sugar; 1 cup milk; 4 eggs. Let milk come to a boil in a 
double boiler. Stir flour and butter together, add to boihng milk 
and cook 8 minutes, stirring it often. Beat sugar and yolks of 
eggs together. Add this to cooked mixture and let cool. When 
cool, beat whites of egss stiff and stir in carefully. Bake 20 min- 
utes in moderate oven. Serve with a creamv sauce. 


Cup Custard. 

Put into each custard cup: Yolk of 1 e.a'g: 1 heaping teaspoon 
sugar; 3 or 4 gratings of nutmeg; 5 tablespoons sweet milk. Mix 
thoroughly, and set cups in a pan of hot water. Care must be 
taken while baking that water does not reach boiling point or cus- 
tard will whey. By running a silver knife thi'ough custard, if 
knife comes out clean, the custai'd is done. When cool, cover with 
a meringue, using the whites of the eggs. AUow 1 tablespoon 
sugar to the white of each egg. Drop on each meringue a teaspoon 
of orange marmalade, or a bit of fresh fruit in season. 

— Mrs. Fred Moffatt. 

Marguerite Pudding. 

Scald 1 (]uart milk in double V^oiler. Beat together ^.^ cup 
sugar, 2 tablespoons cornstarch, 2 tablespoons flour, yolks of 5 
eggs, 1 salt spoon salt, Y2 cup cold milk. Pour scalded milk and 
mixture together and return to fire. Stir till thick and smooth and 
cook 15 minutes. Add 1 tablespoon butter, 1 tablespoon vanilla. 
Turn in a dish and make a meringue of the whites, and brown in 

Prune Whip. 

Soak 1 cup prunes in warm water and stew until tender. Rub 
through a sieve. To 1 cup of the sifted prunes add Yi cup sugar 
and 1/2 cup hot ANater in which is dissolved 1 envelope Minute Gela- 
tine (plain). Whip into this the well beaten whites of 3 eggs. Serve 
with a custard sauce. 

For Shortcakes, see Hot Breads. 

"With the desserts of poetry tlipy feed him." 




'"Kpicurean cooks sharpen with cloyless sauce his appetite." 

- — Shakespeare, 

Hard Sauce. 

One-fourth cup butter: 1 cup powdered sugar; 1 teaspoon 
vanilla or 1 tablespoon brandy, whites of 2 eggs, or 2 tablespoons 
cream. Cream the butter, add sugar gradually and beat till light, 
then add whites or cream and beat till frothy. Heap on a dish, 
sprinkle vvith grated nutmeg and stand on ice to harden. 

Foamy Sauce. 
Cream 2 tablespoons butter and 1 cup powdered sugar. Add 1 
well beaten egg. When smooth, add u pinch of salt and vanilla. 
Just before serving, blend with 1 cup whipped cream. 

Foaming Sauce. 

One-half cup butter; 1 large cup pulverized sugar; a little wine 
or lemon juice for flavoring; 3 tablespoons cream. Beat the sugar 
and butter to a cream and beat the cream into it, add the flavor- 
ing. Put over top of teakettle and steam for 10 minutes and serve 
immediately. This will foam to the bottom if beaten enough. To 
make more foamy, beat white of 1 egg and stir the sauce into it 
after it is taken from the stove. 

— Mrs. Anna Gustafson. 

Pudding Sauce I. 

One and one-half cups sugar; I/4 cup butter; Y^ cup boiling 
water. Let cook till sugar dissolves. Beat the yolks of 2 eggs well. 
Add and cook 4 minutes, then beat. Just before serving, beat in 
Avhites, beaten stiff. Flavor. 

— Mrs. J. H. Boose, Pontiac, 111. 


Pudding Sauce II. 

One egg; Y> cup sugar. Beat together. Add 1 teaspoon boil- 
ing water and vanilla. 

Golden Sauce I. 

One-third cup butter, creamed; 1 small cup sugar; 5 or 6 

tablespoons cream or milk; 3^2 teaspoon lemon juice; 1 egg, well 

beaten. Mix all together and cook over water, stirring frequently. 

— Mrs. L. a. Williams, Mitchell, So. Dakota. 

Golden Sauce II. 

One cup l)rown sugar; cream a piece of butter the si;^e of an 
egg; add }/^ cup cream. Heat in double boiler about 10 mmutes. 
Flavor with fruit juice. 

Maple Sauce I. 

One-half pint maple sNa-up; 2 tablespoons butter: 1 level tea- 
spoon flour. Boil till it thickens Hke thick cream. 

Maple Sauce II. 

One-fourth pound maple sugar; boil in 3^ cup water till it 
strings. Pour slowly, beating the while, on the stiffly beaten whites 
of 2 eggs. Then add 3^ cup sweet cream, and lemon juice to taste. 

— Mrs. W. D. Williams. 

Maple Sauce III. 

Beat well the volks of 2 eggs; add slowly \i cup hot maple 
syrup. Cook in double boiler till spoon is coated. Strain and beat 
till cool. Then add }4 cup whipped cieam and a pinch of salt. 
Serve very cold. 

Brown Sauce. 

One cup brown sugar; 1 tablespoon flour. Add boiling water 
till it is the right thickness. Then add a piece of butter and flavoring. 

— Mrs. G. N. Thompson. 

Nut Sauce. 

Two cups maple sugar; 1 cup cream; ] cup finely chopped 
nuts. Boil sugai- and cream to a thick syrup, then add nuts. 

Caramel Sauce. 

Put 3/2 cup sugar in a pan and stir tiU light brown. Add 3^ 
cup boiling water and let simmer 10 minutes. 

— Miss Louise E. Smith, Victor, Montana. 


Egg Sauce I. 

The yolks of 3 eggs; ^A cup sugar; 8 tablespoons milk. Steam 
over boiling water 20 minutes. Add the beaten whites of 3 eggs, 
a wine glass of any fruit juice, vanilla and a little nutmeg. 

Egg Sauce II. 

Beat the yolks of 3 eggs and 1 cup sugar together for 10 min- 
utes. Then add the stiffly beaten whites of the eggs. Flavor with 
2 teaspoons brandy or 1 teaspoon vanilla. 

Boiled Custard Sauce I. 

Beat together 3 egg yolks and ^4 cup sugar. Add 2 cups hot 
milk and a pinch of salt, and a teaspoon of vanilla or nutmeg. 
Cook in double boiler till spoon is coated. 

Boiled Custard Sauce II. 
Sauce as No. 1. Add stiffly beaten whites of eggs on removing 
from fire. 

Orange Sauce I. 

Beat the whites of 3 eggs stiff; add }/2 cup powdered sugar and 
beat again; then add the grated rind, pulp, and juice of 2 oranges. 
Mix well, and serve at once. 

Orange Sauce II. 

Beat 2 tablespoons butter to a cream. Add 4 egg yolks, one 
at a time, and 3 tablespoons sugar, and 4 tablespoons cream. 
Cook in double boiler till thick. Just before serving, add 14, cup 
orange juice and grated rind of 1 orange. 

Lemon Sauce. 

Grate the rind of 1 lemon and extract the juice. Add 1 cup 
boiling water, 1 tablespoon butter, -/> cup sugar. Ihicken with 1 
teaspoon cornstarch. Cook till cornstarch is done. 

— Mrs. F. a. Bennett. 

Strawberry Sauce. 

Cream 2 tablespoons butter; add slowly 1 cup powdered sugar, 
and a little lemon juice. Beat in as many berries as j'ou can. 

— Miss Sarah Williams. 

Peach Pudding Sauce. 

One-half cup butter and 1 cup sugar, creamed; \^ can peaches 
or any other kind of fruit. Mash fruit well, and mix with creamed 
butter and sugar. 


Peach Sauce. 

Four cnnned peachos put through a colander. J^oil 1 (!up 
cream in a double boiler. When hot, add 1 dessert spoon of corn- 
starch, dissolved in a little water; 1 tablespoon sugar; a pinch of 
salt. Stir till thickens. Then beat in the peaches and lastly the 
stiffly beaten whites of 3 eggs. Stand on ice till very cold. Apricot 
sauce may bo made the same way. 

Cherry Sauce. 

One-half cup sugar and 1 tablespoon butter, creamed. Take 
some cherry juice and some water until you have a cupful, thicken 
with a little teaspoon of cornstarch and cook thoioughly. Add 
this boiling hot to creamed butter and sugai'. 

Claret Sauce. 

One cup sugar; 34 cup water, lioil together 8 minutes. Cool 
slightly, and add 3^ cup claret. 

Cream Brandy Sauce. 

Cook 1 cup sugar and 1 cup water till it threads; beat 3 egg 
yolks in a bowl and add 3^ cup cream, a pinch of salt, and 2 table- 
spoons of brandy. Pour syrup slowly over egg mixture, stirring 
constantly till it thickens. 

Sherry Sauce, 
Cream together 2 tablespoons of butter and 1 cup powdered 
sugar. Put in a bowl of boiling watei'. Stir 5 minutes and add 3 
tablespoons Shei'ry, and serve. 

Wine Sauce. 

One cup butter; 2 cups powdered sugar; 1 gill Sherry. I^eat 
butter till it is a cream and then gradually beat it into the sugar. 
Add the Sherry by spoonfuls. Beat the mixture till it is a smooth 
froth, then set the bowl in a basin of boiling water and stir for a 
minute and a half. When the sauce is finished, grate part of a nut- 
meg over it and send it to the table hot. 

— Mrs. Freeman Graham. 

Vinegar Sauce. 

Slightly brown 1 tablespoon of butter in sauce pan. Stir in 1 
tablespoon flour and stir till smooth. Add ] pint water and cook 
till clear, then add 32 cuj) brown sugar and 3^2 ,"'11 vinegar. 

7/ it's new 
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They are three products whose high quality has placed 
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Milk is at a scald in a double boiler when bubbles form around 
the edge. 

A Httle salt should be added to all custards and it is an irh- 
provement to nearly all puddings. 

The dish containing souffles or custards should be set in a pan 
of hot water while baking. 

When a ring mold or a border mold is not available, a very 
good substitute is to place a basin or bowl inside of another, using 
the space between for a mold. When the mold is set the inner basin 
can be readily removed by pouring into it a httle hot water. 

When cream will not beat readily, often the white of an egg 
dropped into y^ pint cream will bring the desired result. 

When cream will not whip as stiff as desired, add a Httle dis- 
solved gelatine, cooled, and allow to stand for a while on ice. 

Never use gelatine with raw pineapple. It will no.t jelly. Raw 
pineapple juice cuts the gelatine. 

In case any kind of custard being cooked in a double boiler 
curdles, remove at once and set in cold water and beat with a dover 
egg beater. This will often recall it. 

Strawberries, cherries, currant clusters, and grapes are all 
pretty for garnishings. 

Fruits en perle are prepared by dipping them first in slightly 
beaten whites of eggs, then rolling in granulated sugar and allow- 
ing to dry. 

To glace fruits, boil sugar and water syrup till it ropes, then 
dip fruit in and allow to harden. 

Fruits may be also dipped in melted fondant, colored any de- 
sired shade. 


Strawberry Ring. 

Hull, wash and rub enough strawberries through a fine sieve 
to make 1 pint of pulp; 3^ box gelatine; Y^ cup water; 1 cup sugar; 
1 pint whipped cream. Soak gelatine in the water till soft, dis- 
solve over hot water and add the sugar. Stir this into the fruit 
pulp and pour into a ring mold. Put on ice and when firm, turn 
out and fill the center with whole berries and heap the whipped 
cream around the base of the mold. 

— Mrs, Chandlkr Starr. 

Strawberry Bavarian 

One quart fresh berries; 2 tablespoons gelatine; 13^ cups cold 
water; 1 cup sugar; juice of 1 lemon; whites of 4 eggs. Soak gela- 
tine 30 minutes in Yi cup water, mash berries and add 3^ sugar; 
make a syrup of the rest of the sugar and a cup of water, boil 20 
minutes. Rub the berries through a sieve, add gelatine to syrup 
and remove from fire at once; add berries. Place in pan of cracked 
ice and beat 5 minutes. Add whites of eggs and beat till it begins 
to thicken. Put in a mold and set in a cool place to harden. Serve 
with whipped cream. Raspberries may be used in same way. 

Strawberry Bavarian en Surprise. 

Take a 12 egg angel cake, hollow out the center, leaving a 
shell about an inch thick, and a cover for the top. Fill with straw- 
berry bavarian cream and replace cover before it stiffens. Serve 
sliced like cake, with whipped cream on each slice. Garnish with 
whole berries. 

Bavarian for above recipe. 

One-third box gelatine; Y cup cold water; 1 cup strawberry 
juice and pulp; 1 pint whipping cream; juice of Y^ lemon; Y cup 
sugar. Soak gelatine in water 5 minutes, and let stand over hot 
water till dissolved. Then add to the strawberry and lemon juice; 
add sugar and stir until dissolved. Then set into ice water until it 
begins to thicken, stirring all the time; now turn in the whipped 
cream, mix and pour into the mold. 

— Mary Walton. 

Strawberry Souffle Frappe. 

Cdok together the yolks of 3 eggs, Yi cup sugar, in Y cup each 
of strawberry juice and pulp or orange juice. Add Y box dissolved 
gelatine. Then add whipped whites of 3 eggs; 1 cup cream, whip- 


ped stiff. Do not add whites of eggs and cream until thoroughly 
cool. Add a pinch of salt; turn into a souffle dish. Chill and serve 
from the same dish covered with whipped cream, and sliced straw- 

— Lena Keith Marsh. 

Strawberry Cream. 

Whip 1 cup cream; cut 1 pint berries into small bits; stir 
lightly into cream; soak 1 tablespoon gelatine in ]/^ cup cold water; 
dissolve in 3^ cup hot water. When slightly cool, add mixture 
with 3 tablespoons of powdered sugar. Pour in mold. 

Strawberry Charlotte. 

Fill a border mold with gelatine jelly made from strawberry 
juice per recipe for strawberry ring. When stiff, fill center with 
rice charlotte. Serve with a sauce of crushed strawberry, stirred 
in whipped cream. 

Strawberry Whip — (Original.) 

Two cups strawberries, cut in small pieces, and sugar to taste; 
1 cup sugar; whites of 10 eggs; 1 teaspoon cream of tartar. Mix 
sugar and cream of tartar. Beat the eggs as stiff as possible. Add 
sugar and cream of tartar. Beat with flat egg beater. When ready 
to bake, add strawberries. Bake 20 minutes. 

— Mrs. Walter Forbes. 

Strawberry Mold. 

Line a smooth mold with fresh strawberries that have been 
dipped in melted gelatine. If the mold has been dipped in cold 
water and is standing in a pan of cold water the berries will stick 
to the side of the mold. Fill this with Charlotte Russe and stand 
away to harden and chill. A 2 quart mold will serve 8 people. 

Strawberry Delmonico Pudding. 

Stir \i cup of cornstarch with a little cold milk to a smooth 
paste, then stir into 1 quart of scalded milk. Cook 20 minutes. 
Add 1 tablespoon ful of butter, a few grains of salt, and the yolks 
of 4 eggs, beaten, and mix with 3^ cup sugar. Keep over hot water 
a few minutes until the egg is set. Have ready 1 quart of straw- 
berries, from which a few of the largest have been reserved. Turn 
the others into a buttered baking dish, sprinkle with 3^ cup of 
sugar and pour the hot pudding over them. Bake about 15 min- 


utes; then cover with a meringue made of the whites of 6 eggs and 
% oi a, cup of powdered sugar, sprinkle with sugar. Return to the 
oven and brown. Garnish with large strawberries. 

— Miss Ruth Wilkins. 

Pineapple and Marshmallow Pudding. 

Cut in quarters with scissors enough marshmallows to fill 1 cup. 
Soak these in the juice from 1 small can of sliced pineapple for 5 
hours or more. Then add the pineapple, cut up. Then beat in 3^ 
pint of stiffly whipped cream. Serve in champagne glasses. 

— Mrs. Winthrop Ingersoll. 

Pineapple Gelatine Pudding. 

One pint whipped cream (sweetened); 3^ can grated pineapple; 
}/2 cup water; sugar to taste; 3 tablespoons gelatine, softened in 
cold water. Let all come to a boil; cool, and add the whipped 
cream. Arrange lady-fingers around a dish and pour in mixture. 
Sprinkle candied cherries on top. Serve ice cold. 

Pineapple Mousse. 

One cup diced canned pineapple; 3^ pint whipped cream; 1 
tablespoon gelatine soaked in a little water, and dissolved over 
the teakettle; 1 cup of blanched almonds, slivered; 1 cup sugar. 
Fold together carefully. Mold and chill. 

— Mrs. a. W. Wheelock. 

Pineapple Whip. 

Soak 1 box of Cox's gelatine in 1 cup cold water for 2 or 3 hours; 
13^ cups sugar; 1^ cup water. Cook till it threads. Then pour into 
the gelatine and beat. Pour this into the beaten whites of 7 or 8 
eggs and 1 can grated pineapple. Beat 10 minutes. Pour into 
molds and serve with whipped cream. 

Pineapple Souffle. 

Cook 1 cup chopped pineapple with 1^ cup sugar and juice of 
}/2 lemon till well reduced and thick. Beat the whites of 5 eggs 
with 3^ teaspoon cream tartar. Beat in the pineapple mixture, 
turn into 2-quart mold buttered and dredged with sugar. Set in a 
dish on folds of paper surrounded with boiling water and cook 3^ 
hour in the oven. Do not let the water boil. Eat cold with cream 
and sugar. This will serve 8. 

— Mrs. John. Goembel 


Pineapple Sponge. 

One fresh pineapple or 13^2 pints of canned fuit; 1 cup sugar; 
3^ package gelatine; 13^ cups water; whites of 4 eggs. Soak the 
gelatine in 3^ cup water. Chop the pineapple fine and mix with 
the juice, sugar and the remainder of the water. Simmer 10 min- 
utes, then add the gelatine. Take from the fire and add whites of 
the eggs beaten stiff. Beat the mixture till it begins to thicken. 
Pour into a mold to harden and serve with whipped cream. 

— Mrs. H. N. Starr. 

Pineapple Toast. 

Cut round slices of sponge cake; moisten with Sherry; lay these 
on a shallow dish and lay a slice of pineapple on each slice of cake. 
Take the juice from a can of pineapple, sweeten to taste, and thicken 
this with a little cornstarch. Cook until clear; allow this to cool, 
then pour over the cake and fruit. Serve with a little pyramid of 
whipped cream on each slice and granish with candied cherries. 

Twisted Pineapple. 

Sweeten 1 can of pineapple very sweet. Stir through it the 
beaten whites of 2 eggs. Put in the dish in which it is to be served 
and cover with whipped cream, flavored and sweetened. Cover 
tightly and set in ice box 3 or 4 hours before using. 

Pineapple Custard. 

Beat the yolks of 4 eggs slightly, add 3^ cup sugar; then stir 
in gradually 2 cups of scalded milk. Cook in a double boiler until 
thickened; then add 1 tablespoon of granulated gelatine, which 
has been soaked in cold milk to cover. Stir until the gelatine is 
dissolved, add 3^ teaspoon of vanilla, and set aside to cool slightly. 
Drain 3^ dozen shces of cooked pineapple and arrange them in a 
serving dish. Add sugar to syrup, using sufficient to make a heavy 
syrup when boiled 5 minutes. Pour this over the pineapple, and 
when the custard is partly cool pour it over the whole. Set away 
to chill. Miss Ruth Wilkins. 

Red Raspberry Puree. 

Take 2 quarts red raspberries and 1 pint sugar and mash. Let 
stand 2 hours and then put through a sieve. Heat carefully and 
thicken with 1 tablespoon cornstarch, dissolved in a little water. 
When clear and smooth, add 3^ pint Sherry. Let cool. Serve 
poured over shaved ice in glasses or serve as a dressing over pud- 


Fruit and Maple Mousse Loaf — (Original.) 


One-half box granulated gelatine, dissolved in 1 cup hot water; 
stir until cool; 1 cup powdered sugar; a dash of salt; 1 pint of fresh 
red raspberries (canned may be used in winter) ; put through a sieve 
to remove the seeds; 1 cup cream, whipped very stiff; 3^ cup thinly 
sliced almonds (may be browned, if desired). Stir thoroughly and 
pour into 2-quart ice cream brick mold. Let harden on ice or out 
of doors in winter. 

Maple Mousse for above recipe. 

One-half box granulated gelatine, dissolved in 1 cup water as 
before. 1 cup maple syrup; a dash of salt; 1 cup whipped cream; 1 
cup candied cherries and other candied fruit, if desired; 3^ cup 
pecans (broken or cut). Pineapples, peaches or strawberries may 
be substituted or added to the fruit loaf. When it is perfectly 
hard, add the maple mousse and place again on ice to harden or 
ripen. Dip in hot water as you would ice cream to remove. Place 
upside down on platter. Place pink rose spray on side to garnish. 
Serve on table by cutting slices and covering with whipped cream. 

— Lena Keith Marsh. 

Raspberry Sandwiches. 

Cut sponge cake into pieces of suitable size for serving indi- 
vidually and split crosswise. Crush a box of red raspberries slightly; 
put berries between and above each layer; dust top thickly with 
powdered sugar and serve with cream. 

— B. E. S. 

Raspberry Charlotte Russe. 

Cover 2}/2 teaspoons of gelatine with cold water to soak. Whip 
1 pint of cream and set it in a pan of ice. Sift into it 3^ cup of 
powdered sugar and 1 teaspoon of vanilla. Add 2 tablespoons of 
boiling water to the gelatine, stir until dissolved; strain into the 
gelatine and stir until it thickens. Have ready a mold, scatter 
raspberries over the bottom. Put on a layer of the charlotte, then 
put the rest of the berries on top. Put the remaining charlotte 
around and over the berries, covering them entirely. Set away 
over night to harden. 

— Miss Ruth Wilkins. 


Raspberry Cream Cakes. 

Put 1 cup hot water and }4 cup butter over the fire. As soon 
as it boils, add 1 cup flour and stir till it forms a large ball. Stand 
away to cool; then add an unbeaten egg and beat until 
smooth. Add 4 eggs this way, one at a time, and after the 
last, beat well again. Drop from a tablespoon onto a buttered 
baking sheet and bake about 3^2 hour, or until they feel very light, 
Avhen lifted. When cool, remove the upper portion of the cake 
and partly fill the center with raspberry cream filling. Replace 
the top crust and dust with powdered sugar and serve at once. In 
place of making the above crust one can buy empty cream puff 
shells and use in the same way. 

Raspberry Cream Filling: To a cup of double cream, add 
1 cup of raspberry pulp and juice, 3^ cup sugar and 1 tablespoon 
lemon juice. Beat all until thick. Chill, and use to fill cream cakes. 

Raspberry Mold. 

Soak 1 package of gelatine in ^ pi^t cold water for 2 hours. 
Mash together 3 pints raspberries and 1 pint sugar, and let the mix- 
ture stand for 2 hours. Then press the juice through a fine strainer. 
Pour 13.^ pints boihng water on gelatine, and stir till it is dissolved; 
then add the strained and sweetened raspberry juice and the juice 
of 2 lemons. Strain through a cloth and pour into molds. When 
cool, set into the refrigerator until the jelly is firm and chilled. 

Cherry-Raspberry Jelly. 

Mix 1 pint cherry juice with 1 of raspberry juice; sweeten to 
taste. Soak 3 tablespoons gelatine in a Httle water and add to 
heated juice. Strain and pour into mold and set on ice to stiffen. 
Serve cold with cream and sugar. 

Cherry Pudding, 

Three-fourths package gelatine; }4 pint hot water; 1 pint boil- 
ing water; 1 cup Sherry wine; 2 lemons (grated rind of 1). Soak 
the gelatine in the hot water, then add the boihng water. Sherry 
wine and lemon juice and rind. Sweeten to taste. Take 1 can of 
CaHfornia cherries, pit and drop them into the mold after the mix- 
ture begins to congeal. Serve 1 pint of sweetened and flavored 
whipped cream around the mold. 


Apricot Cream. 

Whites of 6 eggs beaten till very stiff. Add 1 cup canned or 
stewed apricots and whip again. Sweeten to taste and add a pinch 
of salt. When very light and well mixed, allow to cool and harden. 
Serve ice cold with whipped cream and chopped nuts. 

— Mrs. Lena Keith Marsh. 

P^che Melba I. 

Cook halves of peaches in sugar syrup flavored with vanilla; 
serve on a round slice of angel cake or sponge cake on which has 
been placed a layer of vanilla ice cream. Pour over the whole a 
syrup made of raspberry juice sweetened and slightly thickened. 

Peche Melba 11. 

. Cut with a cooky cutter a round slice of pound cake about }/i 
inch thick. Put this in the bottom of a champagne glass. Sur- 
round this with preserved raspberries or strawberries. Lay on the 
cake }/2 canned peach hollow side up. Fill the hollow with ice cream 
and cover with the other half of the peach. Pour over this a rich 
claret sauce. Finish with a pufT of whipped cream on top. 

— Mrs. Daisy Force Scott. 

Peach Floating Island. 
One package peach Jell-0; 3 eggs; 3^ cup sugar; 1 pint milk; 
1 cup whipped cream; 1 pint boiling water; 1 tablespoon corn- 
starch; 1 teaspoon vanilla; 3^ glass currant jelly. Pour the pint 
of boiling water on the jell-o, stir until dissolved; then set aside to 
cool. Make a thin custard of the milk, sugar, egg yolks, cornstarch 
and vanilla extract, pouring it into a shallow dish and put it on ice. 
Beat the whites of the eggs until very stiff and when the jell-o be- 
gins to thicken, beat it with a wire egg-beater until it is white, then 
add the stiffly beaten egg whites. Lastly, beat in the whipped 
cream and continue as long as possible. Then with a large spoon 
take up a heaping spoonful of the jell-o mixture and drop it lightly 
on the custard, making in this way 6 or 8 of the "islands." Place 
a teaspoon of the currant jelly on each of the "islands." 

Delicious Peach Cream. 

Cook 1 pound can peaches very soft with y^. pound sugar and 
rub through a sieve. Soak y^ package gelatine in enough water_to 
cover it, for Y^ hour, then stir it into a cup of boiling hot cream or 


rich milk. When dissolved, add to hot marmalade. When cool, 

and before it becomes firm, stir in 1 pint whipped cream. Put in 

mold and set on ice. 

— Mrs. W. D. Williams, Omaha, Nebr. 

Peaches en Surprise. 

Select large free stone peaches. Chill. Just before serving, 
pare with a silver knife and remove stone with a spoon. Arrange 
on a platter. Have ready whipped cream, sweetened and flavored, 
and mixed with chopped pecan nuts. Fill the peaches with the 
mixture. Garnish with cherries and serve at once. 

Almond Cream with Peaches. 

Pare neatly 4 or 5 even-sized ripe peaches; cut them in rings 
crosswise; discard the end slices and sprinkle powdered sugar over 
the others. Blanch a cup of almonds and shred crosswise very fine. 
Place a pint of milk, ^ cup granulated sugar and a pinch of salt 
over the fire in a double boiler; dissolve 2 tablespoons cornstarch 
in a little cold milk, and when the prepared milk boils, add it grad- 
ually to the same, stirring constantly for 15 minutes. Remove 
from the fire, add 3^ teaspoon almond extract and the shredded 
nuts and beat vigorously; then gently fold in the whites of 3 eggs. 
Drain the peaches, line the bottom and sides of a wet pudding 
mold with the same, pour in the cream and let the whole stand in 
a refrigerator for several hours. Serve with golden sauce or whip- 
ped cream poured around the base. 

Heavenly Hash. 

Drain the juice from 1 can of peaches and add to the juice % 
cup sugar and boil together. Take 3^ package Cox's gelatine and 
dissolve it in a little water. Put mixture with gelatine. Make 
layers of }/2 dozen each of oranges and bananas, sliced, and pour 
over each layer some of the juice. Serve with whipped cream. ? 

— Mrs. a. C. Horton. 

Peach Sponge-Cake in Jelly. 

Bake a delicate sponge-cake in pretty shape. Pare and cut in 
eighths 3^ dozen large ripe peaches; simmer the kernels in a Httle 
water; strain, make a rich syrup of the liquid; and when cold pour 
it over the peaches half an hour before they are needed. Make 3 
pints of either plain lemon or sherry wine jelly and pour 3^ of it 
into a large mold. Hollow out the center of the cake, leaving 


the bottom and sides nearly an inch thick. When the jelly is al- 
most firm set the cake, top upward, in the center of it. Fill the 
cake with the peaches drained from the syrup, pour the remainder 
of the jelly around and over the cake and set it in the refrigerator 
for at least 3 hours. Invert on a serving dish, pour the syrup around 
and accompany with whipped cream. 

Baked Peaches. 

Scald 1 dozen firm ripe peaches, and remove the skins. Have 
ready about % cup of blanched and shredded almonds. Stick 
some of the almonds in the peaches, and arrange them in an earthen- 
ware baking dish. Prepare a syrup by boihng 1 cup of sugar with 
1 cup of water for 5 minutes, add the remaining almonds and pour 
over the peaches. Set in the oven and bake until the peaches are 
tender, basting frequently. 

Peach Custard Pudding. 

Mix 1- cup of stale bread crumbs in 3 cups of milk, add 3^ cup 
of sugar, the well beaten yolks of 4 eggs, and the stiffly beaten 
whites of 2 eggs. Pour into a buttered baking dish, set in a pan of 
hot water, and bake until set. Remove from the oven, spread 
with a thick layer of pared and sliced peaches, and cover with a 
meringue made from the whites of 2 eggs and 4 tablespoons of 
sugar. Return to the oven till a delicate brown. Serve hot. 

Peach Souffle. 

Pare 8 ripe peaches and rub the pulp through a coarse sieve. 
Add 1 cup of powdered sugar and the yolks of 3 eggs, beaten very 
light. Beat together until well mixed and very light. Then fold 
carefully into the whites of 6 eggs, beaten stiff. Turn into a bak- 
ing dish, buttered and dusted with powdered sugar and bake in 
a hot oven until well puffed and brown. Serve at once. 

- — -Miss Ruth Wilkins. 

Apples in Bloom. 

Select 8 red apples; cook in boiling water till soft, turning 
them often. Have water half surround the apples. Remove the 
skins carefully that the red color may remain and arrange on a 
serving dish. To the water add 1 cup sugar, grated rind of 1 lemon, 
juice of 1 orange. Simmer till reduced to 1 cup. Cool and pour 
over apples. Serve with cream. 

— Miss Doris Wood, Omaha, Nebr. 


Apple Compote. 

Pare and core tart apples. Make a syrup of equal parts of 
sugar and water, allowing ^ pound sugar to 1 of fruit. Add to 
syrup a little lemon juice, a few shreds of lemon peel and sliced 
ginger. When it boils, drop in your apples and cook till clear. 
Remove carefully to dish. Measure your syrup and for every 
quart allow 3^ box gelatine, dissolve and stir in syrup. Pour over 
apples. When cool, heap whipped cream over it. 

Porcupine Apples. 

Select nice apples of equal size. Pare, core and cook in rich 
syrup. When tender, carefully remove from syrup, and then boil 
down syrup thick. Dip apples in this syrup and arrange on dish. 
Stud the apples thickly with slivered blanched almonds. Fill cen- 
ters with currant jelly and if in season, garnish the edge of the dish 
with clusters of red currants. Serve cold with whipped cream. 

Apples, Duchess Style. 

With a vegetable scoop cut about 2 dozen balls from pared 
apples. Make a syrup from a cup sugar and 1 cup water and 1 
teaspoon lemon juice. Cook apples in this till tender, then drain 
and roll in melted currant jelly. Cook the parings in a little water 
and put through a press and simmer in the syrup till thick. When 
cool, drop the marmalade thus made about the balls and sprinkle 
with chopped nuts. Serve with cream. 

Stuffed Apples. 

Wipe and core several apples. Chop an equal amount of pecans 
and raisins or dates. Season with cinnamon or mace and sweeten 
to taste. Add a dash of salt. Fill core cavities with mixture and 
sprinkle outside with sugar. Put in a pan close together and pour 
over them enough water to half, cover the apples. Bake till ten- 
der, basting frequently. Put in sei'ving dish and pour over the juice. 

— Mrs. H. N. Wood, Omaha, Nebr. 

Apple Snow Balls. 
Pare, core and steam until soft, 6 nice tart white fleshed apples. 
Put through a colander or potato ricer; add 1 teaspoon lemon juice 
for each apple and sugar to taste. Dissolve 3^^ ounce gelatine in 


as little water as possible and add to apples; allow this to become 
quite cold, then whip in a meringue made of the whites of 4 eggs 
and 4 ounces of sugar. Heap this in balls or pyramids on a flat 
dish. Decorate each pyramid with a spoonful of preserved cher- 
ries or strawberries. Make a boiled custard from the yolks of the 
eggs and pour around the snow balls. 

Custard: Put 1 pint of milk on to boil in double boiler. Beat 
the yolks of 4 eggs and 2 tablespoons of sugar till liglit. Add to 
boiling hot milk and cook 2 minutes. Add 1 teaspoon vanilla and 

Apple Souffle. 

Soak 3^ box gelatine in 3^ cup cold water till dissolved; then 
pour in 3^ cup boiling water. Add juice of 1 lemon and 1 cup sugar. 
Add 1 pint apples, steamed and strained. When it begins to set, 
beat until hght. Add beaten whites of 3 eggs and beat again. 
Serve cold with preferred sauce. 

— Mrs. H. E. Starrett, Oak Park, 111. 

Croquante of Apples. 

Soften 3^ box gelatine in an equal amount of water; boil 1 
cup sugar in 3^ cup water for 5 minutes, add the gelatine and stir 
until it is dissolved; remove from the fire, add a tablespoon lemon 
juice and 2 of orange juice; strain, add a cupful rich apple juice 
and set the bowl in a panful of ice. Boil 2 cups sugar and 1 of water 
until mass is brittle, then take from the fire; butter a plain mold, 
dip lady-fingers or macaroons in the syrup and neatly line the bot- 
tom and sides and set aside to harden. When the jelly begins to 
stiffen beat until light, add the stiffly beaten whites of the eggs 
and whip until light and foamy all through; fill the mold and set 
in a cold place to harden for 4 or more hours. Serve with chilled 
custard sauce or whipped cream. 

Rice Apples. 

Boil 3^ pound rice till well cooked with 1 quart milk and 3^ 
cup sugar. Pare and remove cores from 7 or 8 apples; place in 
pudding dish and put a teaspoon of red jam or jelly in the cavity 
of each apple and some cream or lump of butter, then fill with 
sugar. Spread the cooked rice in and around the apples, leaving 
the top uncovered and bake till apples are soft. Frost with whites 
of 2 eggs, then brown. Serve with sweetened cream. 


Apple Gelatine Cream. 

Wash, quarter and stew enough tart apples to make a pint of 
juice; add a httle stick of cinnamon to the water and when soft, 
drip through a cheese cloth. Soften 3^ box gelatine in 3^ cup cold 
water; bring the fruit juice to a boil, add ^ cup sugar and the 
gelatine, stir until dissolved and pour into a deep bowl set in ice. 
When the jelly begins to stiffen, beat with an egg beater until light 
and stiff enough to drop; add a pint of cream, whipped to a stiff 
froth, and sweetened; fold together until smooth, place in a mold 
and set in a refrigerator and let stand for 4 or more hours. Serve 
with strawberry preserves and lady-fingers. 

Apple Fluff. 

Put 1 cup rich milk to heat in double boiler. Beat yolk of 1 egg 
with 1 good tablespoon sugar and add to milk; cook to thin custard; 
add a pinch of salt. When cool, flavor with vanilla and set on ice. 
Take 1 large apple, peel and grate it into the beaten white of 1 egg 
and sprinkle 3^ cup sugar over apple as you grate it to keep apple 
from getting dark, then beat Y^ hour. When done, pour custard 
over the fluff leaving little bits of fluff standing in custard. 

— Mrs. F. a. Bennett. 

Grated Apple Pudding. 

Grate 7 large tart apples; beat the yolks of 8 eggs with 2 cups 
pulverized sugar until thick like a batter; add the grated apple; 1 
dozen lady-fingers, grated; the grated peel of 1 lemon, and the 
stiff beaten whites of the eggs. Strew blanched almonds on top. 
Bake in a well greased form. Eat with whipped cream. 

Green Apple Cream. 

Core and quarter 6 tart apples; put in a sauce pan with enough 
water to cover, and cook slowly till tender. Add 3^ cup sugar 
and put through sieve; add the beaten yolks of 4 eggs. Cook in 
double boiler till thick, stirring constantly. Turn into sherbet 
glasses and let cool. Serve with a spoonful of whipped cream on top. 

Apple Meringue. 

Eight tart apples stewed with 1 cup water and put through a 
sieve; add 1 cup sugar, 1 teaspoon lemon juice and the well beaten 
yolks of 4 eggs; bake in a buttered pudding dish 20 minutes in a 


quick oven. Make a meringue of the 4 whites of eggs and 2 table- 
spoons of fine sugar. Put on top and brown lightly. Serve very 
cold with cream and lady-fingers. 

Apple Custard. 

Pare and core 5 good sized sour apples. Stand in a baking 
dish and put 1 tablespoon of sugar into each core; add a grating of 
nutmeg and juice of 1 lemon. Cook in oven or steam till tender. 
Put 1 pint milk in double boiler; separate 4 eggs; beat yolks and 
34 cup sugar till light; add to hot milk and cook to a custard; 
flavor. Arrange apples in a pudding dish, pour the custard over 
them, and cover with whipped cream or meringue. 

Compote of Pears. 

Pare, core and cut in halves the pears. Make a syrup of equal 
parts of sugar and water and the juice of 1 lemon. Stew pears in 
this syrup till done. Remove to the dish in which they are to be 
served, and pour over them a lemon gelatine jelly. When cooL 
pour over all the syrup which has been cooked down till thick. 
Serve very cold with cream. 

Jellied Bartlett Pears. 

Neatly pare and core 5 even-sized ripe Bartlett pears; lay 
them' in the bottom of a graniteware pan, -spread a cupful granu- 
lated sugar over the top, cover with boiling water and let simmer, 
closely covered until tender. Skim out the fruit, strain the syrup 
and add enough boiling water to make 1 quart. If there is not a 
decided flavor to the pears, add a teaspoon of lemon and a table- 
spoon of orange juice, and make a plain gelatine jelly. Pour 3^ of 
the jelly into a wet round mold, and when it is nearly firm lay the 
fruit, pared side downward, on top of it to form a wheel with the 
stem ends diverging from the center. Pour the remainder of the 
jelly over the fruit and place in a refrigerator for 4 or more hours 
to mold. Serve with whipped cream and accompanied with sponge 
cake. — Katherine B. Johnson. 

Baked Pears. 

Core and pare large nice pears. Stuff with sliced candied gin- 
ger. Bake slowly in the oven with only enough water to keep from 
burning. When done, place in a dish, on ice. Cut marshmallows 
up in small pieces, soak in slightly sweetened cream for several 
hours. When ready to serve, pour cream mixture over the pears. 


Orange Jelly Cases. 

Soak 1^ box gelatine in 3^ cup of cold water, then dissolve it 
in 1^ cup of boiling water; add 3^ cup of sugar and strain into 1 cup 
orange juice and the juice of 1 lemon. Turn into a shallow pan. 
When firm, turn out on a flat surface, dip a large knife in hot water 
and cut the jelly in squares. Scoop out small cases in the top of 
each square and set in the ice box to stiffen again. These cases 
may be filled with strawberries, unsweetened, as the first course 
of a dinner or lunch or with berries and whipped cream as a dessert. 

Orange Surprise I. 

Cut oranges in halves crosswise; remove juice and pulp, leav- 
ing the skin in good condition for serving jelly. For 1 pint juice, 
soften 1^ package of gelatine in y^ cup cold water and dissolve with 
H cup of boihng water. Add 1 cup sugar and juice 3^ lemon, stir 
until dissolved, strain and add the orange juice. Carefully remove 
all the seeds from the orange juice, but do not strain, as small 
pieces of tender pulp are not objectionable in the jelly. Mold the 
jelly in teacups, selecting such as are about the size of the orange 
skins. When ready to serve, remove the jelly from cups and put 
in the orange skins, and set these in pan of shaved ice. Cover the 
jelly with meringue and brown delicately in a very hot oven. 

— Miss Ruth Wilkins. 
Orange Surprise II. 

Select nice round oranges, and cut in halves. Remove the in- 
side pulp with a spoon and clean nicely. Throw the shells in cold 
water. Prepare a stiff orange gelatine jelly mixture and a char- 
lotte russe. Fill 1 of the orange shells with the orange jelly mixture 
and the other half with charlotte russe. Let get firm. Then tie 
together with 2 strands of narrow white and orange ribbon. 
Serve on a plate surrounded with sprays of green or feathery 
white blossoms. 

Orange Marshmallow Cream. 

Cut up in small pieces with scissors 1 cup marshmallows. Cover 
with 1 cup orange juice and pulp. Allow to soak 4 or 5 hours. 
Whip in 1 pint whipped cream. Serve cold. 

Orange Fool. 

Add gradually the juice of 3 large oranges to 8 thoroughly 
beaten eggs. Then whip in 3/^ pint of rich cream and sugar to taste. 
Put in a double boiler and allow to thicken, but not boil. Chill 
and serve with cream. 


Orange Charlotte. 

Take }^ box of gelatine and soak in 3^ cup of cold water. 
When soft, add 3^ cup of boiling water, 1 cup of sugar and juice of 
1 lemon. Strain. Add to this 1 cup of orange juice and fold in the 
well beaten whites of 5 eggs. Line a mold with sliced oranges and 
fill mold with the above mixture. Set aside to harden. Can be 
served with whipped cream or custard. 

Orange Float. 

One quart water; 1 cup sugar; pulp and juice of 2 lemons. 
Let it come to a boil, thicken with 4 tablespoons cornstarch. Boil 
10 or 12 minutes, stirring constantly. When cold, pour over 
oranges. Spread over the whites of 2 eggs, beaten and sweetened. 

Buttercup Jelly. 

Soak }/2 box gelatine in 3^ cup cold water. Mix the beaten 

yolks of 3 eggs with 1 pint boihng water. Pour over gelatine; 

when dissolved, add 1 cup sugar. 1 cup orange juice and juice of 1 

lemon. Strain and mold. 

— Mrs. T. V. Engstrom. 

Orange Jelly en Surprise. 

One-half box gelatine soaked in 3^ cup cold water; 1 cup 

sugar; 2 cups boiling water. Strain through a cloth; add the juice 

of 1 lemon and 1 cup orange juice. Line a border mold with orange 

or tangerine quarters, fill with orange fruit jelly, putting ice in 

center of mold to chill quickly. When set and cold, remove from 

mold and fill center with whipped cream sweetened and flavored 

with orange syrup. 

— Lena Keith Marsh. 

Orange Blanc Mange. 

Scald 1 pint milk in a double boiler. Beat the yolks of 4 eggs 
with 3^ cup sugar and a pinch of salt. Add to milk carefully, cook 
till thick and flavor with 1 teaspoon vanilla and chill. Cut 3 oranges 
in small pieces, cover with sugar and stand on ice 3^ hour. When 
ready to serve, pour the blanc mange over the oranges and beat 
together. Beat the whites very stiff with 3 tablespoons powdered 
sugar. Heap on a plate and brown quickly and delicately in the 
oven. Then carefully slip them off on top of the pudding. 

— Mrs. Mabelle Crawford Welpton, Omaha, Nebr. 


Honey Comb Pudding. 

Soak a scant 3^ package gelatine in y^ pint cold water. Mix 
1 cup sugar with the juice of 2 oranges and the grated rind of 1 
orange. Stir the soaked gelatine into 1 cup boiling water., add sugar 
and orange and stir over the fire just long enough to dissolve the 
gelatine. Strain and stir in gradually the beaten yolks of 3 eggs. 
Return to fire in double boiler and stir steadily till mixture coats 
the spoon, then remove and set aside to cool. Then beat into cus- 
tard 1 pint whipped cream. Pour into a mold which has been 
dipped in cold water. Chill, and serve with whipped cream. 

—Mrs. S. S. Brumbaugh. 

Hamburg Sponge with Whipped Cream. 
Heat the juice of 2 lemons and 3^ cup sugar. Beat together 
the yolks of 8 eggs and % cup sugar and add to above mixture 
Cook m double boiler till thick. Then add ^ package gelatine 
softened m cold water. Reheat. Remove from the fire and fold 
in stiffly beaten whites of 8 eggs. Pour in border mold and set on 
ice. When set, fill center with whipped cream and garnish with 

Lemon Whip. 

Beat the yolks of 4 eggs for a long time with 4 tablespoons 
sugar. Add 2 tablespoons boihng water; juice and rind of 1 lemon; 
a pinch of salt. Cook together in a double boiler, stirring con- 
stantly until hke thick cream. Beat the whites of the 4 eggs with 
2 tablespoons sugar till very stiff, then stir into the cooked mix- 
ture. Beat till it is hke a yellow puffy ball. Chill and serve in 
champagne glasses. __Mrs. Elliott Bartlett. 

Lemon Sponge. 

Cover 1^ box gelatine with y^ cup cold water and let soak till 
soft. Then add 1 pint boihng water and stir till dissolved. Then 
add 2 cups sugar and juice of 3 lemons. Strain into tin basin. Set 
this in a pan of ice water and let stand till cold, stirring occasion- 
ally. When cold, beat till thick and hght. Then add the stiffly 
beaten whites of 3 eggs and beat again. Pour in a mold to harden. 
Serve with a cold custard sauce poured around it. 

Banana Cream. 

Soak 1^ box of gelatine in i^ cup of cold water for y^ an hour. 
Then add 3^ cup of hot water, and stir over hot water until thor- 
oughly dissolved. Pare and mash sufficient ripe bananas to make 


2 cups; add 3€ cup sugar and the dissolved gelatine. Stir until 
cold and thick, then fold in 1 pint of cream, whipped stiff. Orna- 
ment the bottom of a wet mold with candied or preserved fruits. 
When the cream is thick, but not stiff, pour it carefully into the 

mold, and set aside to harden. 

— Miss Ruth Wilkins. 

Banana Cream and Rhubarb Jelly Mold. 

An attractive combination is made by filhng a ring mold with 
the banana cream per above recipe and filling the center with a 
rhubarb gelatine jelly and serving with whipped cream. 

— Miss Annie Walton. 

Banana Cream II. 

Mash 5 ripe bananas with 5 tablespoons sugar. Have ready 
1^ pint cream whipped to a stiff froth; add mashed fruit, 1 table- 
spoon brandy and juice of 1 lemon. Mix well, and add 3^ ounce 
of gelatine, dissolved. Beat gently. Cool on ice. 

Banana Cream Cake. 
Bake a sponge cake in 2 layers. Slice nice ripe bananas length- 
wise in halves. Have ready some stiffly whipped cream. Place 
bananas, dusted with fine sugar and cream, over them between 
the 2 layers. Make a stiff meringue; pour over all. Brown quickly 
and delicately in oven. Serve with red fruit sauce. 

Grape Pudding. 

One pint canned grape juice; juice of 1 lemon; 3^ box gela- 
tine, dissolved in 1 cup cold water; sweeten to taste; add a pinch 
of salt. Stir in some sliced green grapes, and 3^ cup sliced almonds. 
Put in molds and let harden on ice. When solid, turn on platter 
and fill center with whipped cream. Garnish with bunches of grapes. 

— Caroline Keith Day. 

Red Pudding. 

One glass currant jelly; 3^ pint red raspberry jam. Add 1 pint 
water and 2 or 3 pieces cinnamon. Boil till the jelly melts, then 
strain. Add 3^ cup each of finely sliced almonds and citrons. Boil 
20 minutes, then thicken with cornstarch and cook till starch is 
done. Serve cold with whipped cream. 

— Mrs. C. R. Smith, Victor, Montana. 


Rhubarb Jelly with Whipped Cream. 

Wash and cut in % inch pieces 1 pound of fresh rhubarb. Put 
into a baking dish with 1 cup granulated sugar, 1 cup water, 1)4. 
inch piece Canton ginger, 3 shavings lemon peel, % inch long. 
Cover, bake in oven until tender. Remove from oven; cool, and 
pick out lemon peel and ginger. To this add 2 level teaspoons 
granulated gelatine and the package of coloring found in each box, 
previously soaked in 3^ cup cold water and dissolved over hot 
water. Lastly add 1 tablespoon lemon juice. Turn the mixture 
into fancy ring mold which has been chilled, and wet with cold 
water. Place on ice. When thoroughly chilled, turn on fancy 
platter, heap whipped cream in center and drop large spoonfuls 
around mold of jelly. Garnish each with a Maraschino cherry. 

Chocolate Broman-Gelon with Rice. 
Cook 1 teacup full of rice in steam cooker, sweeten and season 
well and add small piece of butter. Pour in mold or dish and let 
cool. Dissolve 1 package of chocolate broman-gelon in 1 pint boil- 
ing water according to directions on chocolate broman-gelon pack- 
age. Pour over rice when it begins to thicken. When congealed, 
serve with whipped or plain cream. The rice receives a very de- 
licious flavor from the chocolate. 

Neapolitan Cream. 

Dissolve 1 package of cherry, lemon and chocolate broman- 
gelon each in 1 pint boiling water and separate pans. Have a loaf- 
pan from 3 to 4 inches deep and about 8 or 9 inches in length. First 
take your cherry broman-gelon and set on ice until it begins to con- 
geal, beat it with an egg beater until very hght and stiff. Pour in 
pan and place on ice. Then beat the chocolate in the same manner, 
pour over the beaten and congealed cherry, then pour the beaten 
lemon as above over the chocolate and set on ice to congeal. Cut 
in slices and serve with macaroons and lady fingers. 

Cherry Hill Frutti. 

Dissolve 1 package of cherry broman-gelon in 1 pint boiHng 
water. When cooled to consistency of thick syrup whip with egg 
beater until it appears like whipped cream, add cup of nut-meats, 
figs and candied cherries, cut fine. Stir all together. Set on ice 
to congeal. Serve with cream and lady fingers. 


Fruit Salad. 

Dissolve 1 package of orange broman-gelon in 1 pint boiling 
water. Let cool to a thin syrup. Cut oranges shape of tiny bas- 
kets. Scrape out pulp of orange and use in the salad, also half cup 
nuts and figs, candied cherries and bananas and pineapple if de- 
sired, all cut fine. Stir all into the broman-gelon which has been 
partly congealed and place in orange baskets. Serve with whipped 

Mint Jelly. 

Dissolve 1 package of lemon broman-gelon and juice of 1 or 2 
lemons to taste in 1 pint of boiling water. Cool to consistency of 
syrup. Add the strong tea of 1 cup of fresh mint, pour in indi- 
vidual molds and set on ice to congeal. Serve with roast lamb. 

Cranberry Foam. 

Whip the whites of 4 eggs till stiff. Add a pinch of salt and a 
cupful of powdered sugar. Beat more until very stiff. Then add 
a little at a time, % of a cup of cranberry jelly. Beat till thor- 
oughly mixed and very light. Chill, and serve in sherbet glasses 
with a teaspoon of whipped cream on top of each glass. 

Russian Fruit Jelly. 

One-half box gelatine soaked in 3^ cup cold water. Make a 
syrup of 1 cup sugar and 2 cups boiling water. Add 1 cup grape 
juice and juice of 1 lemon. Stir in gelatine and strain. When cool, 
add beaten whites of 3 eggs and beat till stiff. Pour into molds. 
Serve with whipped cream and nuts or custard sauce. 

Gelatine Fruit Pudding. 

One-third cup Cox's gelatine; 1 cup boiling water; 13^ cups 
sugar; juice of 1 lemon; whites of 4 eggs, beaten stiff. Put the gela- 
tine in a cup and fill with cold water and soak. Add boiling water 
and sugar and lemon juice. Strain and cool. Then beat in whites 
of eggs. Pour over fruit. Peaches, pears, bananas and California 

grapes are best. 

— Mrs. T. V. Engstrom. 

Fruit Souffle. 

Three-fourths cup peach, apricot or quince; a little salt; whites 
of 3 eggs; sugar. Rub the fruit through a sieve. If canned fruit 


is used, first drain from syrup. Heat and sweeten, if needed. Beat 
whites of eggs till stiff, add gradually fruit pulp and con- 
tinue beating. Turn into buttered and sugared individual molds. 
Have it % full. Set molds in a pan of hot water and bake in a slow 
oven till firm. Serve with whipped cream. 

— Miss Eloise Wood, Omaha, Neb. 

Fruit Cones. 

Press peaches, plums and pears through a sieve. To every 
pint of pulp add 3^ pint each of sugar and water. Bring to boiling 
point. Then add 2 tablespoons cornstarch dissolved in cold water. 
When thick, fold in 6 egg whites, beaten stiff. Divide this mix- 
ture and color half with pink. Mold in layers in cups. When cold 
and hard, turn out on round sHces of sponge cake. Sprinkle with 
nut meats and garnish with spoonful of whipped cream. 

Tropical Snow. 

One-half dozen sweet oranges; 3^ dozen bananas; 1 cocoanut 
(grated); 3€ cup lemon juice or (1 glass wine); powdered sugar to 
taste. Cut bananas in small pieces, divide oranges in sections and 
remove seeds. Arrange in layers, oranges sprinkled with sugar, 
then bananas sprinkled with sugar, then cocoanut sprinkled with 
sugar. Add a few drops of lemon juice. Shape like pyramid; pour 
over this sweetened whipped cream. 

— Miss Elsinore Ketcham. 

Fruit Pudding. 

One quart cherries or other fruit. Add a httle water if very 
rich and sugar to taste. Shave nut meats very fine and add to fruit. 
Add enough cornstarch to set, and cook till cornstarch is done. 
Serve cold in sherbet glasses with whipped cream sprinkled with 

— Mrs. C. R. Smith, Victor, Montana. 

Ivory Jelly with Cherries. 
Soak 3^ box of gelatine in 3^ cup of milk. Scald 2 cups of 
milk and 1 cup of cream with the yellow rind of j/^ lemon; then add 
% cup of sugar and the softened gelatine. Strain. Decorate a 
mold with whole cherries or any other small fruit, dipped in a lit- 
tle of the dissolved gelatine to make it keep in place. When the 
gelatine is cool, but not thick, turn it into the mold and set away 
to stiffen. — Miss Ruth Wilkins. 


Grape-Fruit Jelly en Surprise. 

One box gelatine soaked in 3^ cup cold water; 1 cup sugar; 2 
cups boiling water. Strain through a cloth. Add 1 cup grape-fruit 
juice and the juice of 1 lemon and the beaten whites of 3 eggs. 
Add }/2 cup pistachio nuts or pignolia nuts and blanched almonds, 
sliced lengthwise. Make a boiled custard of 2 cups hot milk with 
the yolks of 3 eggs, slightly beaten; 3^ cup sugar; 3^ teaspoon but- 
ter and a dash of salt. Beat in the beaten whites of 3 eggs and 1 
tablespoon dissolved gelatine. Cook in double boiler, beating con- 
stantly. Add }/2 cup each candied fruit (chopped), and macaroons, 
1 teaspoon vanilla. Put a bowl in the center of a mold, fill the 
space between with the jelly; when cold and firm, remove the bowl 
by filling with hot water for an instant. When jelly is set, fill 
space with custard which must be cold, but not set. Place on ice 
for 2 hours. 

— Mrs. Lena Keith Marsh. 

Prune Whip. 

Beat the whites of 10 eggs stiff. Add to this 1 cup of sugar 
into which has been stirred 3^ teaspoon cream of tartar. Beat this 
till it is like a stiff meringue. Have ready 1 cup of prunes which 
have been cooked and chopped fine. Fold these carefully into the 
eggs. Put in an enameled pudtling dish, set this in a pan of hot 
water and bake about 20 minutes in a slow oven. This will serve 
about 10 people. When put together this way I have never known 
this pudding to fall. 

— Mrs. 0. R. Brouse. 

Yellow Prune. 

Soak 1 pound yellow prunes over night, then cook in a little 
sugar until soft: Put through a colander and add 1 egg, not beaten, 
and 3^ cup granulated sugar. Beat for 3^ hour. Put in mold and 
serve with whipped cream. 

— Mrs. E. St. John. 

Puzzle Pudding. 

One cup prunes, chopped fine; 1 cup English walnuts, chop- 
ped fine; \}/2 cups sugar; whites of 6 eggs. Bake 40 minutes and 
serve with whipped cream. 

— Mrs. W. D. Williams, Omaha, Nebr. 


Prune Jelly. 

Soak 1 pound prunes in 1 quart water for 3 hours. Strain off 
water and add to it 1 pound sugar. Let it come to a boil. Re- 
move pits from prunes and cut prunes into small pieces. Add to 
water and sugar and boil 15 minutes. Stir in 3^ box gelatine 
which has been soaked in cold water. Add the juice of 1 lemon 
and Yy, eup sliced blanched almonds. Mold and chill. Serve with 
whipped cream. 

Prune Toasts. 

Wash the prunes carefully, then cover with cold water and 
soak several hours or over night. Set over the fire in the water in 
which they have been soaking, and simmer until very tender, and 
the Hquid is reduced to a thick syrup. Remove the seeds, press the 
pulp through a sieve, and mix to a paste with the syrup. Spread 
this thick on sHces of whole wheat bread, toasted, and serve with 
cream or boiled custard. 

Date Pudding. 

One-half pound English walnuts; % pound dates; 1 cup sugar; 
3 teaspoons baking powder; 5 eggs (whites). Mix sugar and bak- 
ing powder, then add dates and nuts, chopped. Lastly add the 
stiffly beaten whites of the eggs and bake in a moderate oven 
about }/2 hour. Serve cold with cream. 

— Miss Lila L. Haskell, New York. 

Date Mold. 

Mash 1 pound dates and soak in 4 cups cold water for 2 hours. 
Drain off this water and put in a sauce pan with \}/2 cups sugar. 
Stir until sugar is dissolved. Stone the dates and add to the syrup. 
Cook until tender. Just before removing from fire, stir in Y^ box 
gelatine which has soaked 3^ hour in Yi cup cold water. Add the 
juice of 1 lemon. Stir over fire until gelatine is dissolved. Turn 
into wet molds and set in cool place to harden. Serve with whip- 
ped cream and chopped walnuts. 

Compote of Figs. 

Put 1 pound of pulled figs in a bowl and cover them with water. 
Let soak for several hours, or until they are softened and expanded. 
Then press each one into natural shape and pile on a dish. Take 


the water in which they were soaked, add enough sugar to sweeten 
and a thick sUce of lemon. Boil to a good syrup and then pour 
over the figs. Let them cool. Serve with whipped cream, flavored 
with kirsch. 

— Mrs. E. St. John. 
Fig Blanc Mange. 

Heat 1 quait milk in a double boiler. Add 3^ cup sugar and 
a pinch of salt. Thicken with 3 tablespoons cornstarch dissolved 
in 3^ cup water. When thick, stir in 1 cup figs chopped to a pulp. 
Add 1 cup chopped nuts and flavoring. Serve cold with custard 
sauce or whipped cream. 

Fig Cups. 

One-half pound washed figs, nuts (English or almonds); 3^ 
cup orange juice; 4 tablespoons sugar; 1 tablespoon lemon juice; 
1 slice lemon. Stuff figs with nuts. Put sugar, lemon juice and 
}/2 cup water in stew pan, when boiling, add figs, cover and cook 
until figs are tender, remove cover, add orange juice and let cook 
until syrup is thick. 

— Miss Ruth Wilkins. 

"My sense with their deliciousness was spelled." 

Charlotte Russe. 

One dozen lady fingers; 1 pint whipped cream; 1 heaping cup 
pulverized sugar (sifted); Y^ box gelatine; 3^ cup milk; 2 table- 
spoons vanilla. Cover gelatine wdth cold water and soak Yi hour; 
when soft, dissolve it in the milk which must be scalding hot. Beat 
the cream stiff and add the sugar very gently. Strain the dis- 
solved gelatine and milk into the whipped cream and sugar after 
the milk has become about cold to prevent separation. Add va- 
nilla. Line mold with lady fingers and pour mixture into it. Let 
stand for several hours till it sets and then turn out on a platter 
or flat dish and frost over with whipped cream. It is made very 
attractive by dotting it with candied cherries, cut in quarters. It 
is a good plan to let the mixture get a little stiff before pouring 
into mold to prevent lady fingers from floating around in it. 

— Mrs. Chandler Starr. 

Parisian Charlotte Russe. 

Soak Y cup gelatine in Y cup cold water. Scald 1 cupful 
rich milk, or better still 1 cupful of thin cream in a double boiler 
and pour it over 4 eggs beaten well with 3^ cup sugar. Stir over 


a fire until it thickens, add the gelatine and stir until it has dis- 
solved. Set aside until chilled. When it begins to thicken, add 34 
pound each of stale macaroons and lady fingers, cut or broken into 
small pieces; 1 teaspoon vanilla; 2 tablespoons Sherry, if liked; 
]/2 cup grated cocoanut and 1 cup thick cream which has been 
whipped to a froth. Fold and mix lightly, turn into a wetted mold 
and set aside in ice box where it will stiffen. Turn out carefully, 
garnish with 1 pint of cream, whipped stiff, and half a dozen can- 
died cherries, sliced. This will serve 10. 

— Mrs Stanton Hyer. 

Rice Imperatrice. 

One-half cup of rice; \Yi pints of milk; i^ vanilla bean; 3^ 
lemon (juice); 4 tablespoons of sugar; 34 box gelatine; 1 quart of 
whipping cream. Boil the rice in a double boiler till it is cooked 
soft; boil the vanilla bean with it. When the rice is thoroughly 
cooked, remove the bean and spread rice on a platter to cool, hav- 
ing added the sugar before removing from boiler. When cool, stir 
in the gelatine which has been soaked in a little cold water and 
then heated to dissolve it; add the cream, whipped, and lemon 
juice. Put into a mold and set on ice to harden. After it is set, 
turn out and serve with French preserved strawberries put around 
it. A very beautiful and delicious dessert. 

— Mrs. Chandler Starr. 

Glorified Rice. 

Soak 3^ box gelatine in 3^ cup cold water. Dissolve over hot 
water and cool. Whip 1 pint of cream, fold in 1 cup cold cooked 
rice, Y2 cup powdered sugar, 1 teaspoon vanilla, ^ cup chopped 
candied cherries and candied pineapple. Add the dissolved gela- 
tine and pour into a mold. The candied fruit may be omitted and 
instead serve with melted quince jelly. 

— Mary Walton. 

Jerusalem Pudding. 

Cover 3^ box gelatine with Y2 cup water and soak 1 hour. 
Beat 1 pint cream till stiff. Boil rapidly 20 minutes 2 tablespoons 
of rice, drain and dry on towel. Chop fine 1 pint figs and dates. 
Turn cream into pan and sprinkle over it Y2 cup powdered sugar, 
then rice, then figs and dates and 1 teaspoon vanilla. To this add 
the dissolved gelatine. Stir till slightly thickened and mixed. Put 
in mold and serve plain or with cream. 

— Mrs. C. E. Edwards, Stevens Point, Wis. 


Rice Mold. 

One cup rice boiled in 1 cup water with Y^ tablespoon salt for 
20 minutes. Drain and add 2 cups milk. Simmer in double boiler 
until milk is absorbed. Place in mold and chill. When cold, turn 
out in dish. Spread over with 1 cup maple sugar, and serve with 
2 cups of whipped cream poured around mold. 

— Lena Keith Marsh, North Richmond, Wis. 

Rice Charlotte. 

Add to 2 cups of hot boiled rice 34 box gelatine soaked in a 
little cold water, and dissolved over the teakettle. Add 3^ cup 
sugar, 1 teaspoon vanilla. When cool, stir in J^ pint whipped 
cream. Let stand till cool and set. 

Kiss Torte with Strawberries. 

Two cups granulated sugar; whites of 6 eggs; 2 tablespoons 
vinegar; 1 teaspoon flavoring (vanilla or almond). Beat whites 
very stiff, add gradually the sugar, beating all the time; then the 
vinegar little by little, and flavor. Beat until stiff enough to stand. 
Bake slowly from about 45 minutes to 1 hour. Serve with slightly 
mashed strawberries and whipped cream. 

—Mrs. G. C. Fried. 

This is also very nice to serve with the center hollowed out 
and filled with ice cream. It may also be baked in individual molds 
in muffin pans. 

Krummer Torte. 

Yolks of 6 eggs, beaten well; Y^ pound sugar, granulated; 
whites of 6 eggs, beaten stiff; Y2 pound dates, stoned and diced; 
Y2 pound walnuts, diced; 3 heaping tablespoons grated bread 
crumbs in which put 1 teaspoon baking powder. Bake in slow 
oven for 20 minutes in well greased dripping pans. Be sure to fol- 
low this recipe in above order. Cut in squares and serve with whip- 
ped cream for dessert, or cut in smaller squares to serve with after- 
noon tea. — Mrs. C. E. Sovereign. 

Nut Pudding. 
Beat separately the yolks and whites of 6 eggs. Add lYi cups 
sugar to yolks. To the stiffly beaten whites add 3 cups finely chop- 
ped nuts. Mix together lightly with 1 teaspoon baking powder 
mixed with 1 tablespoon of flour. Bake quickly in flat cake tins. 
Put together with whipped cream. 

— Miss Winifred Ohr, St. Paul, Minn. 


Marron, (Imported Chestnut) Gelatine Pudding. 

One-fourth box Knox's gelatine; 34 cup cold water; 2 cups 
scalded milk; ]^ cup sugar; one-eighth teaspoon salt; % cup pound- 
ed marrons; 1 teaspoon vanilla; 3 eggs. Soak gelatine in water. 
Make a custard of the milk, yolks of the 3 eggs, sugar, salt, in a 
double boiler, add the gelatine. Strain in a pan. Set pan in ice 
water, add marrons and flavoring, stirring till it begins to thicken. 
Then fold in the stiffly beaten whites of the eggs. Pour in ring 
mold and when cold, turn out and fill center with whipped cream. 
Garnish with marrons, cut in halves. 

Marrons may be secured at the grocer's put up in bottles in 
Vanilla syrup. 1 bottle will make and garnish 1 recipe. 

— Mrs. Chas. Brantingham. 

Nesselrode Pudding. 

One pint of milk, 3^ cup sugar boiled together. Stir in care- 
fully the beaten yolks of 5 eggs. Add 2 teaspoons vanilla, 3^ pound 
crushed macaroons, % cup chopped and seeded raisins, same of 
chopped almonds. Add 3^ box Cox's gelatine soaked in 3^ pint 
of water. Lastly, add beaten whites of eggs and bake in pan of 
hot water. Serve with whipped cream. 

Velvet Cream. 

One quart cream, whipped stiff; 1 box rasi3berry jello; 1 cup 
hot water; 13^ cups sugar. Cook all together, except the cream. 
When cool, pour into the cream. Add ]4, cup nuts or pineapple. 
Mold and serve cold with whipped cream. 

Chestnut Cream. 

Make a charlotte russe of 1 pint rich cream; 1 teaspoon va- 
nilla; 1 cup powdered sugar; whites of 2 eggs; 3^ box gelatine. 
Whip cream to a froth, add the well beaten whites to which the 
sugar has been added. Stir in the gelatine which has been soaked 
in a very little cold milk, then dissolved in a little warm milk. Then 
add 3^ pound large Italian chestnuts, which have been boiled and 
peeled and chopped. 

A Delicious Dessert. 

One loaf angel cake; 1 pint whipping cream; 34 pound of 
chopped nuts. Beat the cream stiff and add pulverized sugar to 
sweeten, add the nuts. Split the cake in two crosswise and spread 


half the mixture between and the other half on top of the cake. 
Let it stand in a cool place for 8 hours. 

— Mrs. Chas. Brantingham. 

Whipped Cream Dessert. 

One pint sweet cream; 3^ cup sugar; Y2 cup nut meats; 1 
dozen marshmallows; 3 marrons; 2 tablespoons gelatine soaked in 
1 cup warm water. Whip cream; then add sugar; then marshmal- 
lows, better if melted in oven; then nuts and marrons, chopped 
fine, and last whip in gelatine and turn into mold. Serve with 
whipped cream or melba sauce. The latter is a raspberry puree. 

— Mrs. George D. Roper. 

Macaroon Pudding. 

One pint whipped cream; Yi pound macaroons, dried in oven 
and rolled. Put in glasses lined with lady fingers. 

— Mrs. Elliott West. 

Macaroon Cream. 

One-half box Knox's gelatine soaked 5 minutes in 1 cup cold 
water. Make a custard of 1 pint milk, beaten yolks of 5 eggs, 1 
cup sugar, pinch of salt. Add to this your gelatine. Remove from 
the fire and pour onto the whites of 5 eggs, beaten stiff. Flavor 
to taste and pour into a mold lined with macaroons. 

—Miss Mary Walton. 

Marshmallow Cream. 

One pound marshmallows, cut in quarters with scissors; 34 

pound English walnuts, cut up; Y pound candied cherries, cut up; 

1 pint whipping cream, beaten stiff. Stir all together and let stand 

several hours on ice or packed in ice. 

■ — Mrs. C. D. Burr. 

Velvet Cream Mold. 

Soak 2 tablespoons Knox's gelatine in 3^ cup cold water. 
When soft, add 1 small cup hot milk and 3-^ cup powdered sugar 
and 1 teaspoon vanilla. Strain and allow to cool. Then stir in 1 
pint cream, whipped till stiff. Pour in pretty border mold. Set on 
ice to harden. Turn out on dish and heap whipped cream in center. 

— Mrs. John D. Waterman. 


Nut Cream. 

One-fourth box gelatine (4 tablespoons); 3^ cup cold water; 
4 tablespoons boiling water; 13^ pints cream; 4 tablespoons blanch- 
ed almonds; % cup powdered sugar; 1 teaspoon vanilla. Cover 
gelatine with cold water, whip cream and skim into bowl. Add 
sugar, vanilla and almonds to cream. Pour boiling water over 
gelatine; cook in water till thoroughly dissolved. Strain into cream 
and beat until well mixed and mixture is slightly thickened. Put 
in cups, serve with whipped cream if desired, chopped almonds, 
cherries or cocoanut can be sprinkled over molds. This will serve 
16 persons. — Mrs. Fletcher Coan. 

Rum Bavarian Cream. 

Three tablespoons gelatine; 1 pint warm milk; 1 pint thick 
cream; 1 cup sugar; 1 teaspoon vanilla. Soak gelatine in cold 
water, heat milk and pour over. Add sugar and let it stand till it 
stiffens a little. Whip cream, add to mixture and whip again. Add 
vanilla and beat. Set away to stiffen and serve cold with whipped 
cream sweetened and flavored with rum. 

— Mrs. E. St. John. 

Spanish Cream. 

Soak }/2 box Knox's gelatine in enough water to cover for 1 
hour. Put a scant l}4, pint milk in double boiler. When at boiling 
point add gelatine, stir till dissolved. Beat 3 egg yolks with 1 cup 
sugar and stir in gelatine. Cook till it begins to thicken around the 
edge. Beat stiffly the 3 whites of eggs and pour gelatine mixture 
over them. Pour in mold and stand over night. Serve with whip- 
ped cream. 

— Mrs. H. B. Utter. 
Angel Pudding. 

Whites and yolks of 5 eggs, beaten separately. Beat 1 cup 
sugar with the yolks. Add 1 tablespoon Knox's gelatine, softened 
and dissolved in 2 tablespoons hot water. Then turn in the whites 
and flavor. Set to cool. Serve, covered with whipped cream and 
dot with jelly. 

— Mrs. G. N. Thompson. 

Angel Baskets. 
Remove the centers from individual angel food cakes till only 
a thin shell is left. Put 1 spoonful preserved pineapple in bottom 
of shell. Fill with ice cream and garnish with nuts and candied 
cherries. ]Make handles of anoelica. 


Sponge Cake Pie. 

Cover 1 round sponge cake with an abundance of whipped 
cream. Then sprinkle with chopped nuts. Then place a layer of 
kisses around the top of the cake, ornament each kiss with a can- 
died cherry. Cut in pie-shape pieces with a kiss on each piece. 

—Lena Keith Marsh. 

Surprise Pie. 
Bake a 2-inch layer sponge cake. Remove the inside and fill 
with sweetened peaches and stiffly whipped cream. Cover all this 
With a meringue. Set cake on several thicknesses of paper on a 
wooden dish and brown delicately in a hot oven. 

Snow Pudding. 

One-half box gelatine; whites of 3 eggs; 2 cups sugar; 1 pint 
hot water; juice of 1 lemon. Dissolve gelatine in water, then add 
the lemon juice and sugar. Mix well, and strain through a cloth 
into a large mixing bowl. When cool enough to begin to thicken, 
stir in whites of eggs, well beaten. Then beat whole mixture un- 
til thick and snow white. It will take 3^ hour. 

Custard: 1 pint of milk; yolks of 3 eggs; a pinch of salt; 4 
tablespoons sugar; a little grated lemon rind. 

■ — Mrs. Elliott West. 

Meringue Cases. 

One pound sugar; whites of 6 eggs; a few drops lemon juice. 
Put half the whites in a bowl without beating and all the sugar. 
Beat together with a wooden spoon for 15 minutes until it is as stiff 
as dough. Add the remaining 3 whites one at a time, beat a few 
minutes between each one. But before the last one is added, put 
in the flavoring. The whole time of beating is 25 minutes. To 
insure success, have all ingredients cold to begin with and keep 
cold while beating. Line a pan with strips of writing paper, put a 
spoonful of meringue on the paper in egg shape, not too close to- 
gether, and bake in a sIoav oven 30 minutes. When partly 
cool, with the back of a spoon crush in the bottom of meringue 
cases. Fill with whipped cream or ice cream. This will make 20 

Burnt Almond Omelet. 

Cook 1}4 cups sugar to caramel; add % cup boiling water, 
and simmer to a syrup. Beat the whites of 5 eggs dry, and the 


yolks thick. To the yolks add a few grains of salt and 5 table- 
spoons of caramel syrup. When mixed, cut and fold into the 
whites. Melt 2 tablespoons of butter in an omelet pan. Sprinkle 
the bottom of the pan with 2 tablespoons of chopped almonds, and 
turn in the egg. Sprinkle with chopped almonds; when well puffed 
and slightly browned, remove to the oven to become set. When 
the egg will not stick when touched hghtly, fold and turn on a hot 
platter, pour the hot syrup over it, and serve at once. 

— Miss Ruth Wilkins. 

Graham Fruit Pudding. 

One-half cup chopped walnut meats; Y^ cup chopped figs; 3^ 
cup sugar; 2 cups water; pinch of salt. Mix, and let it boil up. 
Add to this 3^ cup graham flour. Let it cook about 10 minutes, 
then put in the molds. When cold, serve with following sauce: 

Sauce: 1 egg, beaten light; beat into egg 1 cup powdered 

sugar, add 1 teaspoon vanilla. Just before serving, beat in 1 cup 

whipped cream. 

— Mrs. L. W. Miller, Beloit, Wisconsin. 

Chocolate Pudding with Marshmallows. 

One quart of milk; 3 round tablespoons cornstarch; 1 cup 
sugar; ^ cup cocoa. Heat milk and pour on cocoa. When cool, 
add }/2 pound marshmallows, cut with scissors. Serve with whip- 
ped cream. — Mrs. Elliott West. 

Chocolate Souffle. 

Beat together the yolks of 6 eggs and 1 cup sugar and 1 tea- 
spoon baking powder. Add 1 cup chocolate and 1 teaspoon vanilla. 
Then fold in the whites of 6 eggs, stiffly beaten, with a pinch of salt. 
Put in a greased pudding dish, set dish in a pan of hot water and 
bake about 20 minutes in a moderate oven. Serve with whipped 

Chocolate Cream Pudding. 

Cover ^ box gelatine with Y2 cup cold water and let stand Y 
hour. Put 1 pint milk in double boiler over fire, add 2 squares of 
chocolate, a pinch of salt. When boiling, add gelatine and stir till 
smooth. Take from fire and add Y cup sugar and 1 teaspoon 
vanilla flavoring. Then turn into a tin basin, set in pan of ice water 
and beat until it begins to thicken. Then stir in 1 pint whipped 
cream. Pour into a mold to harden. Serve with whipped cream. 


Chocolate Blanc Mange. 

Put 1 pint milk over fire in a double boiler; add 2 squares choco- 
late, cut fine; a pinch of salt. When hot, add 3^ cup sugar and 2 
tablespoons of cornstarch dissolved in a little cold milk. Stir con- 
stantly till smooth and thick. Cook about 5 minutes. Add 1 tea- 
spoon vanilla flavoring. Mold as desired and serve cold with cream, 
either plain or whipped. 

Chocolate Surprise. 

Use angel food individual cakes. Remove centers and fill with 
a chocolate custard to which has been added sliced blanched al- 
monds. Pour over all stiffly whipped cream. Put a Maraschino 
cherry on the top and a row of chocolate almonds around the edge 
of each cake. 

Blanc Mange. 

One quart milk heated in double boiler. Sweeten to taste and 
add 4 tablespoons cornstarch made smooth in milk. Cook till 
starch is done, then flavor and beat in 1 cup whipped cream or as 
much as desired. Serve cold with caramel sauce. 

— Mrs. C. R. Smith, Victor, Montana. 

Cornstarch Pudding. 

Dissolve 4 tablespoons cornstarch in a little water. Cook in a 
quart of water and add Yi cup sugar, a little salt. Beat the whites 
of 4 eggs to a stiff froth and add to cooked mixture. Beat with an 
egg beater till hght. Flavor and put in mold while hot. Serve 
with following dressing: 

Sauce: One pint milk. Cook in double boiler. Beat together 
the yolks of 4 eggs, % cup sugar and 2 teaspoons cornstarch. Pour 
this into the milk. Cook and flavor. When cold, pour over pud- 
ding and serve. 

Boiled Custard. 

Put 1 pint milk to boil in double boiler. Moisten 2 table- 
spoons of cornstarch with cold milk and add to hot milk. Stir and 
boil 5 minutes. Beat 2 eggs with a pinch of salt and \^ cup sugar 
hght and add. Cook a minute or two longer. Take from fire, 
flavor. Serve cold with whipped cream. 

Gainsboro Pudding. 

Boil 1 quart milk and 1 pint bread crumbs together with 1 
cup sugar until smooth. Flavor with lemon extract. When cool, 


add yolks of 2 eggs, well beaten, and 1 ounce of butter. Place in a 
pudding dish and bake slowly for 3^ hour as you would a custard. 
Let it cool a little and then squeeze over it the juice of 1 lemon 
and spread with jam. Make a meringue with the whites of the 
eggs and 2 tablespoons sugar, flavor with lemon and spread over 
the pudding; brown in the oven. Serve icy cold. 

— Miss Annie Walton. 

Caramel Custard. 

Stir yi cup sugar in a stew pan over the fire till liquid and 
brown. Scald 13^ cups milk in double boiler and add browned 
sugar. Beat 2 eggs, add to 3^ cup cold milk, turn slowly into the 
boiling mixture. Continue to stir until it thickens. Set away to 
cool. Serve in glasses with whipped cream. 

Caramel Pudding. 

Two cups brown sugar; 1 cup water. Let this boil till it ropes. 
Soak y^ box gelatine in 1 cup cold water. When soft, add to sugar 
and let it slowly come to a boil. Add 1 teaspoon vanilla. Beat 
the whites of 8 eggs to a stiff froth. Pour the hot sugar syrup slowly 
over the eggs, beating briskly. Pour into mold and chill. Serve 
with following sauce: 

Custard Sauce: Beat yolks of 4 eggs with 2 tablespoons 
sugar. Heat 1 pint milk in double boiler, add eggs and sugar and 
cook till it thickens. Add 3^ teaspoon vanilla, 

— Mrs. L. a. Weyburn. 
Maple Pudding. 

Three cups water; 2 cups brown sugar; stir together till boil- 
ing. Dissolve 3 tablespoons cornstarch in 1 cup water. Stir into 
the sugar and water. When thickened, take from the fire and stir 
1 cup chopped nuts. Mold and chill. Serve with whipped cream. 

Pineapple Tapioca L 

(partly original.) 
Boil }/2 cup Minute tapioca in 3 cups boiling water until clear; 
takes about 20 minutes. Add 3^ cup sugar, a pinch of salt and 
remove from fire. Shred 1 small can dessert pineapples; add pine- 
apple, juice and 2 tablespoonfuls of chopped nuts to the hot tapi- 
oca. Whip in the stiffly beaten whites of 2 eggs, put in ice box to 
chill. Serve Avith whipped cream flavored with orange or vanilla. 

— Mrs. Stanton Hyer. 


Pineapple Tapioca II. 

Boil 1^ cup Minute tapioca and 3^ cup sugar in 3 cups water 
till clear. Pour this over 1 pint canned pineapple. When suflEi- 
ciently cold decorate the top of pudding with currant jelly and 
serve with sweetened whipped cream. 

Tapioca Pudding. 

One-half cup pearl tapioca; cook in water in double boiler until 
clear and transparent. Add small cup of sugar, 2 cups of milk, 
small pinch of salt. When this comes to a boil, add 1 tablespoon 
cornstarch and yolks of 2 eggs. Remove from fire and cool. Add 
beaten whites of eggs and flavor with vanilla. Serve with any de- 
sired fruit and cream. 

— LuRENA Lander. 
Date Tapioca. 

Soak well 2 large tablespoons tapioca. Then cook 15 minutes 
in a double boiler with 1 quart milk and 1 cup sugar. Then add the 
beaten yolks of 3 eggs and cook 3 minutes more. Remove from 
fire and stir in 1 cup of chopped dates. Put in a baking dish and 
cover with the beaten whites of the eggs and brown delicately in 
the oven. 

Lemon Tapioca. 

Soak 2 large tablespoons of tapioca over night in 1 quart water. 
In the morning add the juice of 2 large lemons and the grated rind 
of 1 and a small cup of sugar. Cook till clear and soft. Remove 
from the fire and add the beaten whites of 2 eggs. Place on ice. 

Tapioca Tutti Frutti. 


Cook 3^ cup "Minute tapioca in 3)4 cups hot water until clear. 

Add J4 cup sugar and a pinch of salt. Add 2 tablespoons chopped 

nuts, 2 tablespoonfuls finely shredded citron, 2 tablespoonfuls 

chopped raisins, a little candied orange peel, a few candied cherries, 

sliced. While still rather hot, whip in the well beaten whites of 2 

eggs, put in ice box to chill. Serve with whipped cream flavored 

with vanilla. 3^ pint cream is sufficient. 

— Mrs. Stanton Hyer. 

Banana Tapioca. 

Soak 1 cup of tapioca over night. Cook in double boiler in the 
morning in 1 quart of water till transparent. Add 1 cup sugar and 3 
or 4 sliced bananas. Eat cold with sugar and cream. 


Chocolate Tapioca Blanc Mange. 

Soak 2 tablespoons tapioca in cold water, then boil till clear. 
Add 2 cups milk and 2 squares grated chocolate or as much as de- 
sired. Mix in Y2 cup sugar a scant tablespoon cornstarch, add the 
yolks of the eggs, salt and flavoring, and dissolve all in a little milk. 
Add mixture to hot milk and let all come to a boil. Remove from 
fire and add beaten whites of eggs. Serve hot with cream. 

— Mrs. G. N. Thompson. 

Tapioca Cream. 

Cook in a double boiler for 15 minutes 1 quart hot milk, 2 
heaping tablespoons Minute tapioca and a little salt, stirring fre- 
quently. Beat together the yolks of 2 eggs and }/2 cup sugar, and 
at the end of 15 minutes stir into the milk and tapioca. Let all 
this cook till it begins to thicken like custard. Remove from fire, 
pour into a dish and whip in the beaten whites of the eggs until no 
white is to be seen. Add any flavoring desired. It is delicious 
poured, when cold, over any fresh fruit, as strawberries, raspber- 
ries, peaches or oranges. 

Apple Tapioca. 

Soak 2 tablespoonfuls of tapioca in 2 teacupfuls of hot water. 
Add 1 cup of sugar; 3^ nutmeg, grated; and salt to taste. Peel 
and quarter 6 apples, place in a buttered pan with 2 cups of sugar 
and enough water to well cover the bottom of the pan. If the 
apples are not very juicy use more water. When about half baked 
cover with the tapioca mixture and cook until thoroughly done. 
To be eaten with cream or custard. 

— Madam Marcella Senbrich. 

Creamed Apple Tapioca. 
Cook 2 level tablespoons Minute tapioca in 1^ pints milk 15 
minutes. Then add 2 well beaten eggs, 3^ cup sugar, a little salt 
and remove at once from fire. Pare and quarter 6 apples and 
sprinkle with sugar and nutmeg. Pour over them the tapioca cus- 
tard and bake until apples are soft. 


American Cream. 

One pint milk, 1 envelope Minute gelatine (plain), yolks of 2 
eggs beaten with 2 tablespoons sugar and a little salt. When the 


milk is boiling hot, stir in slowly the gelatine, then add the yolks, 
sugar and salt, and cook only a moment, stirring constantly. Re- 
move from fire, stir in the whites, beaten with 2 tablespoons sugar, 
and flavor to taste. 

Charlotte Russe. 

Dissolve 1 envelope Minute gelatine (plain) in 3^ cup hot milk 
and cool. Beat to a froth 1 cup cream and 3^ cup sugar. Add the 
milk when beginning to thicken and flavor with vanilla, rose or al- 
mond extract. Stir until thick. Pour into a mold lined with deli- 
cate sponge cake and set on ice till ready to serve. 

Minute Chocolate Walnut Jelly. 

Dissolve 1 package chocolate Minute gelatine (flavored) in 1 
pint hot milk and set to cool. When beginning to congeal beat to 
a stiff froth, adding 3^2 cup \\ alnut meats and Yi dozen figs, cut fine. 
Serve with whipped cream. 

Neapolitan Jelly. 

Dissolve 1 package pistachio Minute gelatine (flavored) in 1 
pint boiling water. When cool, pour into an ice cream brick mold. 
Prepare a package orange Minute gelatine (flavored) in the same 
way, and when cool beat to a stiff froth and pour on the pistachio 
Minute gelatine (flavored). Dissolve 1 package wild cherry Minute 
gelatine (flavored) in 1 pint hot water and when cool, pour onto the 
orange Minute gelatine (flavored). Let each layer congeal firmly 
before adding another. This is nice served with a soft custard. 

Wine Jelly I. 

One box gelatine; 1 pint cold water; let gelatine soak in the 
water 1 hour, then add 1 pint boiling water, 1 pound white sugar, 
the juice and grated rind of 2 lemons, 1 pint Sherry wine; let it all 
just come to a boil, then strain and turn it into molds. 

—Mrs. E. p. Thomas. 

Wine Jelly II. 

One-half pint of wine; 3^ pint boiling water; 3^ pint cold water; 
3^2 box of gelatine; juice and grated rinds of 3 lemons; 1 pound of 
white sugar. Let the gelatine soak in the cold water for an hour, 
then add the boiling water, sugar, lemons and wine, stirring well 
all the time. Strain through flannel bag into molds. 


Lemon Jelly. 

One-half package of gelatine, dissolved in a cup of water. 
Take the grated rinds and juice of 2 lemons, add 1 coffee cup of 
sugar, stir in the gelatine and 1 pint of boiling water. Strain through 
a flannel andjpour into molds to harden. — A. J. A. 

Coffee Jelly. 

One-half box of gelatine soaked 3^ hour in 3^ cup cold water; 
1 quart of strong coffee made as for table and sweetened to taste; 
add the dissolved gelatine to the hot coffee, stir well and strain into 
a mold, rinsed with cold water just before using. Set away to harden 
Just before serving, turn out of mold and pile whipped cream 
around it. — Mrs. W. S. Miller. 


Home Phone No. 1175 
You can always depend upon 


Home Made Candies 

The best in the city 

Fresh Every Day 

114 N. Main St. Orpheum BIdg. 














Knickerbocker Ice Co. 

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Manufacturers of J^ 









Both Phones 523 

766 N. Madison 5t. 


Local Manager. 

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t Wake Your Own Tee Cream t 

JInd You Know Tfs Good 






richer, better 
ice c r e a m — 
more whole- 
some, purer 
ices, a more 
tempting variety 
of frozen des- 
serts than you 
could possibly 
buy anywhere 
can be made at 
home, in four 
minutes with the 




It stirs three ways at once by just turning the handle. This 
triple motion produces an indescribably fine-grained, creamy result. 
Lumpy or coarse ice cream is an impossibility with the White 
Mountain Freezer. 

Make ice cream often, it is wholesome and inexpensive if 
you have a White Mountain Freezer and make it at home. 

All leading dealers in house furnishing goods can supply the 
White Mountain Freezer. 

We have a fine book of recipes called •'FROZEN DAINTIES" 
which we will send free for the asking. Dept. 6. 


Cfte White mountain Treezcr Co. ii{f\ 

nashua^ I2ew fyampshin ^ 





"They would not bear a bite — no, not a munch — 
But melt away like ice." 

— Hood. 

A Few Suggestions as to Freezing : 

I. Give can and beaters a thorough scalding. 

II. Before putting ice in tub, pour the material into the 
freezer can; see that all parts are adjusted properly, and turn the 
crank to see that everything is in the right place. 

III. Have ice pounded fine and free from lumps. Use 1 part 
coarse salt to 3 or 4 parts crushed ice. Pack down with piece of 
wood, adding more ice as it settles. 

Maple Parfait. 

Cook well beaten yolks of 4 eggs and % cup maple syrup in 
double boiler. Let cool. Add 1 pint whipped cream, pour into 
mold. Cover with wax paper. Place cover on, place in freezer and 
pack in chopped ice and coarse salt. Freeze 4 hours. 

Vanilla Parfait. 

One cup sugar; 4 tablespoons water. Boil together 10 minutes, 
add well beaten yolks of 8 eggs, cook slowly until creamy. At this 
time take from fire, add teaspoon vanilla, turn in a bowl, whip till 
light. When cold, add 1 pint whipped cream. Pour into mold, 
cover, pack in ice and salt and let freeze for 4 hours. This makes 
1 quart. 

Pineapple Parfait. 

One cup pineapple juice; 1^^ cups sugar; boil to a thick syrup. 
Add slowly to well beaten yolks of 4 eggs. Cook in double boiler 
until thick. Beat until cold. Whip 1 pint of heavy cream, stiff, 
and mix with syrup and eggs. 2 tablespoons lemon juice. Pack 
in a mold and freeze 4 hours. 


Caf 6 Parfait. 

One pint rich cream; 3^ cup sugar; 3^ cup strong coffee ex- 
tract. Whip cream, mix with coffee and sugar. Pack and freeze 

3 hours. 

Roman Punch. 

Three pounds pulverized sugar; 3 quarts water; juice 8 lemons; 
Yi pint rum; whites of 8 eggs, beaten. Freeze hard. 

Hokey Pokey. 

Pack ice cream in an ordinary square mold. When frozen, cut 
into squares, quickly wrap in tissue paper. Pile all in a clean freezer 
and pack in ice and salt. These will keep for some time, if kept 

Coffee Ice Cream. 

One pint heavy cream; 1 pint milk; vanilla extract. Sweeten 
to taste, adding pinch salt. Coffee extract to color cream a pretty 
dark tan. Freeze. 

Fruit Ice Cream. 

One pint fruit without juice; 1 pint heavy cream; 1 pint milk; 

1 cup sugar. Mix in order and freeze. 

Tutti Fruitti. 
One cup sugar; 1 cup flour; 1 quart milk. Cook, stirring con- 
stantly, until thick. Strain and mix in 2 quarts cream. Vanilla 
to taste. 13^ cups sugar, browned. Add to above with chopped 
fruits and nuts. Freeze. 

— Mrs. Robt. G. McCord, New Albany, Indiana. 


Yolks 4 eggs; 8 tablespoons confectioner's sugar; beaten to- 
gether. Add 1 pint whipped cream. Flavor with vanilla. Freeze 

4 hours. 

— Mrs. Ralph Root. 

Vanilla Ice Cream. 

Make custard of 1 pint milk, 1 cup sugar, yolks of 4 eggs (or 

2 yolks and 1 tablespoon flour). When cooked, add tablespoon 
vanilla; cool, strain and add 1 pint cream. Freeze. 


Hot Chocolate Sauce. 

One cup boiling water; ^ cup sugar; 1 teaspoon cornstarch; 
1 square chocolate or 4 teaspoons cocoa. Cook 15 minutes and 
add teaspoon vanilla. Pour when hot over ice cream. 

Peach Cream. 

Four eggs to 1 quart thin cream, yolks and whites beaten sep- 
arately; 1 cup sugar added to yolks after beating. Fold in whites, 
add scalded milk. Put in double boiler, cooking until it coats 
spoon. Cool and freeze; when half frozen add sweetened mashed 

Italian Cream. 
Two lemons, grated; 3^ cup sugar added to juice of lemons; 1 
pint rich cream; sugar to sweeten. Whip cream briskly; add juice of 
lemons and strain in 1 ounce of gelatine dissolved in water. Beat 
until light. Flavor to taste and freeze. 

Frozen Strawberries. 

One quart strawberries; juice 2 lemons; 1 pound sugar; 1 quart 
water. Add sugar and lemon juice to berries. Stand aside 1 hour. 
Mash berries, add water, stir until sugar is dissolved and freeze. 

Banana Ice Cream. 

Eight bananas, mashed to smooth paste; 1 quart cream; Yi 
pound sugar. Freeze hard. 

Chocolate Ice Cream. 

One quart cream; 2 ounces chocolate; 3^ teaspoon cinnamon; 
1 teaspoon vanilla; 3^ pound sugar. Cook until smooth 3/2 of cream 
with sugar and chocolate. Strain, add remainder of cream and ex- 
tract and freeze. 

Caramel Ice Cream. 

One pint milk; 1 cup sugar; 2 eggs; Yi cup flour. Beat eggs 
and sugar and flour together. Stir into boihng milk. Put on a sec- 
ond cup sugar in pan to brown until a liquid. Pour into boiling 
mixture and cook 20 minutes, stirring often. When cold, add 1 
quart cream and freeze. 


Ginger Ice Cream. 

Six ounces preserved ginger; 2 tablespoons lemon extract, or 
juice; 1 pint cream; 34 pound sugar. Pound ginger to a paste, add- 
ing lemon juice Mix sugar and cream, add to ginger, press 
through fine sieve and freeze. 

Maple Ice Cream I. 

One cup rich maple syrup; 4 eggs, beaten, without whites; 
cook until it boils, stirring all the time. Strain, cool; beat 1 pint 
cream, add beaten whites of eggs, whip syrup until light; mix all 
and freeze. 

Maple Ice Cream II. 

Yolks of 2 eggs, beaten; ^3 cup maple syrup; Y^ cup milk. 
Cook over boiling water, stirring constantly, until thick. Add 
stiffly beaten whites of eggs and cool. When cold, add 13^ cups 
cream and freeze. 

Maple Cream. 

Six yolks of eggs, well beaten; 1 cup maple syru23; little salt; 1 
quart cream; sugar to taste. Freeze. 

Prune Ice Cream. 

One and one-half cups sugar; 3 pints cream; 11^ tablespoons 
vanilla. Chill, pour into freezer. When half frozen, add 1 cup 
stewed and chopped prunes. 

Rose Punch. 

Plain lemon ice. See recipe. When half frozen, add Y2. cup 
red or pink fruit coloring. Finish freezing. Serve with whipped 
cream with candied rose leaves on top. 

—Mrs. E. M. St. John. 

Frozen Macaroon Pudding. 

One cup sugar; 4 eggs; 1 pint milk; 1 pint cream; 12 maca- 
roons, dried and grated; 34 cup Sherry. Beat whites and yolks 
separately. Scald milk; when hot, stir into sugar and eggs. Cook 
in double boiler till creamy, add cream. Partly freeze and add 
macai'oons and Sherry. Finish freezing. 


Frozen Rice Pudding. 

One-half cup rice; 1 cup milk; 1 cup sugar; 1 pint cream; 1 
pint cold water; yolks of 3 eggs; 2 teaspoons vanilla; little salt. 
Boil rice in water 30 minutes. Drain. Put in double boiler with 
milk and cook until soft. Put through sieve and put back in kettle. 
Beat 3^olks with sugar. Add rice. Cook till thick. Flavor, cool 
and add whipped cream. Freeze. 

— Mrs. a. H. Allen, Oshkosh, Wis. 

Frozen Egg Nogg. 

Eight eggs; 1 quart whipping cream; 8 tablespoons brandy; 
4 tablespoons rum; 8 tablespoons sugar. Beat yolks and sugar to 
a cream. Add brandy and rum by spoonfuls. Then whipped 
cream and lastly stiffly beaten whites. Freeze at once. 

— Mrs. E. St. John. 

Nesselrode Pudding. 

One pint large chestnuts; 1 pint cream; 1 pint water; yolks 6 
eggs; 1 pound sugar; 3^ pint grated pineapple;! pound mixed can- 
died fruits. Boil chestnuts till tender. Remove shells and skins 
and press through colander. Boil sugar and water 5 minutes. Beat 
yolks of eggs hght and add to boihng syrup. Take from fire and 
beat until cold. Then add fruit, chopped fine; 1 tablespoon va- 
nilla, and pineapple and nuts. Freeze. When frozen, remove 
dasher and stir in cream, whipped. 

Peach Water Ice. 

One quart peaches; Y^ pound sugar; 1 lemon; 1 quart water. 
Boil sugar and water 5 minutes. Add mashed peaches and lemon 
juice, and freeze. 

Rule of "Three" Ice. 

Boil 3 minutes 3 cups sugar, 3 cups water. Add pulp and 
juice of 3 large oranges, juice of 3 lemons, and 3 mashed bananas, 
3 apricots or 3^ can. Mix and freeze. 

Coffee Ice. 

One cup strong coffee extract; 1 cup sweet milk; 1 cup cream; 
1 cup sugar. Freeze, serving with whipped cream, and few slices 
of banana or other fruit. 


Raspberry Ice. 

Two cups water; 1 cup sugar. Boil 10 minutes and cool. Add 
juice 2 lemons, 1 pint red raspberry juice. Freeze. 

Lemon Ice. 

Three quarts water; 2 pounds sugar. Boil 10 minutes and 
cool; add juice 8 lemons; whites of 3 eggs whipped in. Freeze 

Strawberry Ice. 

Two cups water; 1 cup sugar; boil 5 minutes; add juice 2 
lemons, 1 pint crushed strawberries; add beaten whites of 3 eggs 
and freeze. The above recipe may be used for any ice, substituting 
other fruits. 

White Grape Juice Ice. 

Two cups water; 1 cup sugar ;boil 5 minutes. Add 1 cup grape 
juice. Freeze. 

Creme de Menthe Ice. 

Three cups water; 1 cup sugar; 3^ cup creme de menthe cor- 
dial. Boil water and sugar 15 minutes. Add creme de menthe 
and some green fruit coloring. Strain and freeze. 

Strawberry Mousse. 

One heaping tablespoon powdered gelatine; 2 cups mashed 
berries; 1 cup sugar; 3 tablespoons boihng water; 2 cups whipping 
cream. Run berries through sieve, add sugar and gelatine mixed 
with water. When cool, fold in whipped cream. Turn into mold 
and pack in ice, leaving it for 6 hours. 

The above recipe may be used for any fruit mousse, substi- 
tuting other fruit for strawberries. 

Maple Mousse. 

One teaspoon powdered gelatine; 4 tablespoons boiling water; 
yolks 6 eggs; 1 cup maple syrup; 2 cups cream; 1 cup ground al- 
monds. Dissolve gelatine with water, add eggs and syrup. Stir 
over fire until thick. Cool, and fold in whipped cream. Pack in 
ice and freeze 5 hours. Serve sprinkled with the almonds. 


All sherbets are stirred constantly while freezing. When 
done, add a meringue of the beaten whites of 2 eggs, which makes 
it light and creamy. 

Pineapple Sherbet. 

Two large pineapples or 1 quart can; l}/i pounds sugar; juice 
2 lemons; 1 quart water; grate pineapple. Boil sugar and water for 
5 minutes. Add fruit and lemon juice when cool. Strain and 

Orange Sherbet. 
One pint orange juice; 2 cups sugar; juice 2 lemons; 1 quart 
water. Boil sugar and water 5 minutes. Add other juices and 
freeze, adding meringue. 

Raspberry and Currant Sherbet. 

One quart raspberries and 3^2 pi^^t currant juice; 1 pound 
sugar; 1 quart water. Boil sugar and water 5 minutes. When 
cool, add juice and mashed berries. Strain, freeze and add merin- 

Lemon Sherbet. 
Six lemons, juice and pulp; 4 cups sugar. Simmer skins in 1 
pint water for 3 minutes. Scald 3 quarts water with 2 tablespoons 
cornstarch, 1 cup sugar. Mix all. Cool, freeze and add meringue. 

Milk Sherbet. 

One quart rich milk; 2 cups sugar; 1 teaspoon lemon extract. 
When half frozen, add juice and little of rind of 2 large lemons, 
with meringue. For "pineapple sherbet" add grated pineapple 
and a little more sugar. 

Granis au Chocolate. 

One pound of best vanilla chocolate; ^ pound sugar; 2 
vanilla beans; 1 quart of water; 3^ pint of cream, whipped. Melt 
the chocolate with a little of the water on the fire, add the vanilla 
beans and the rest of the water. Simmer 5 minutes, then cool; 
extract the beans and freeze rather soft. Serve in sherbet cups 
with a little of the whipped cream on top of each. 

Junket Ice Cream with Strawberries. 
Heat 1 quart of milk, 1 cup of double cream and 1 cup of sugar 
until just hike warm, not above 100 degrees. Stir in a tablespoon- 


ful of vanilla extract, or use 1 cup of strawberry preserves in the 

cream and 1 junket tablet crushed and dissolved in 1 tablespoon 

of cold water. Let stand undisturbed in a warm room 10 or 15 

minutes, then freeze as any ice cream. Pack into individual molds, 

basket shape, and chill 3^ hour packed in equal parts of ice and 

salt. At time of serving, turn from molds onto individual plates 

and fill the baskets with fresh strawberries. 

— Mrs. Hill. 




General Directions for Cake Making. 

In baking a cake have all the necessary articles ready. But- 
ter the pan in which the cake is to be baked. Break the eggs, the 
3^olks in one bowl and the whites in another. Measure the sifted 
flour and sugar and set them aside, Then measure the milk or 
water to be used and the baking powder or soda, or cream of tartar. 
Sift the flour with the baking powder or whatever is to be used to 
lighten the cake. Have the fruit or nuts ready to add to the bat- 
ter when needed. When this is all done, cream the butter in your 
mixing bowl. A perforated spoon is the best to use for this. Then 
gradually beat in the sugar. If your recipe calls for yolks, beat 
them till light and thick, then add to the butter and sugar. Then 
add the liquid alternately with the flour. Lastly add the whites, 
beaten stiff. Fruit or nuts may now be added. If you flour the fruit 
before adding it to the batter, it will not sink to the bottom of the 
cake while baking. When putting the batter in the pan, it is a good 
plan to spread it away from the center towards the edges with a 
spoon so that the cake will be of a uniform height when baked. 

An entirely different method is used in mixing a sponge cake. 
First beat the yolks till thick and light colored. Gradually beat in 
the sugar and then add the flavoring, (grated rind of an orange or 
lemon) and lemon juice, if used. Then beat the whites till stiff. 
Add part of the whites to the yolks and sugar, then add part of the 
flour, then add the remaining whites and the rest of the flour. In 
making a sponge cake no stirring must be done. The lightness of 
the cake depends upon the air beaten into the eggs. The cake 
should be mixed entirely by cutting and folding. 

In baking a cake the oven should be at a temperature to raise 
the cake ,to its full height in one-fourth the time required for bak- 
ing. The cake should not brown during this time. During the 


second quarter the cake should brown a very little. During the 
third quarter it should finish browning. The heat of the oven 
should be reduced during the last half of the time. Cakes in which 
butter has been used will separate from the sides of the pan when 

Aunt Maria's Ginger Cake. 

One cup New Orleans molasses; 1 cup C sugar; 1 cup boihng 
water; 1 cup butter; 1 teaspoon soda; 2 eggs; 1 quart flour; 1 small 
teaspoon ginger. Makes 2 sheets. 

— Mrs. T. V. Engstrom. 

Gingerbread No. I. 

One-half cup sugar, fill balance of the cup with molasses; 1 

scant cup rich milk; 1 egg; 1 scant cup butter; Ij^ cups of flour; 1 

teaspoon soda dissolved in warm water; 1 teaspoon cinnamon; 1 

teaspoon cloves; nutmeg and ginger to taste. 

— Mrs. Will Burr. 

Gingerbread No, II. 

Two-thirds cup butter; 2 cups molasses; 1 tablespoon ginger; 
1 cup sour cream; 1 tablespoon soda; 1 egg; 3 cups flour. Boil to- 
gether butter, molasses and ginger, add the soda and pour over the 
sour cream and egg mixed. Then add flour and beat well. This 
bakes in 2 cakes. One half may be used hot for a pudding with 


— Mrs, Peabody. 

Gingerbread No, III. 

Cream 3^ cup of butter; add 3^ cup sugar; cream again, then 
add y2 cup molasses; y^ cup sour milk; 2 eggs, beaten fight; 1 tea- 
spoon soda, rounded up; 1 level teaspoon ginger, and 1% cups of 

flour. Bake in muffin tins. 

— Caroline Radecke, 

Ginger Creams. 

One cup of molasses; 4 tablespoons melted lard; 3 tablespoons 

melted butter; 6 tablespoons water; 1 teaspoon baking powder; 1 

teaspoon salt; 1 tablespoon ginger; 2 cups of flour. Bake in thin 

sheets in a quick oven. When cold, frost with white frosting and 

cut in squares. 

— Mrs. a. C. Deming. 



One Egg Spice Cake. 

One cup sugar, heaping (light yellow coffee C sugar); 1 egg; 
3^ cup butter (scant); 1 cup rich sour milk; 1 small teaspoon soda 
(beaten well into milk); 2 cups flour (measured before sifting); 1 
heaping teaspoon ground cinnamon; 3^ teaspoon cloves (ground); 
3^ teaspoon of nutmeg or mace (ground) ; 1 large cup raisins, seeded, 
and cut in two with scissors (not chopped). Bake in a pan about 4 
inches deep in a very slow oven. This cake is very moist and keeps 
so for a long time. 

Frosting: 1 lemon (juice); 1 pound confectioner's sugar 
(scant). Squeeze the juice from the lemon, strain and add the 
sugar little by little, beating all the time till it becomes very creamy 
and does not drop off the spoon when held up. A wire spoon is 
the best to beat it with. The success of this simple, but delicious 
frosting, depends on the beating altogether. Spread on the cake 
when the latter is cold. 

— Mrs. T. J. Derwent. 

Spanish Bun. 

One pint flour; 1 pint sugar; 1 cup sweet milk; 1 cup butter; 
4 eggs, well beaten separately; 1 tablespoon cinnamon; 1 teaspoon 
cloves; 3 teaspoons baking powder. Sprinkle with granulated 
sugar while hot. 

Coffee Cake. 

One cup strong coffee; 1 cup molasses; 1 cup sugar; 1 cup but- 
ter; 1 cup chopped raisins; 1 teaspoon soda; 1 teaspoon cloves; 1 
teaspoon cinnamon; 1 teaspoon nutmeg; 5 cups flour. 

— Mrs. Roy Skinner. 

Two-Layer Fruit Cake. 

One egg; 1 cup brown sugar; j/^ cup lard (part butter may be 
used, if preferred); 1 cup sour milk; 1 teaspoon soda; 1 teaspoon 
cinnamon; 3^ teaspoon cloves; salt to taste; 1 tablespoon molasses; 
2 level cups flour (no more); 3^ cup nuts; 3^ cup raisins. Frost 
with lemon or chocolate frosting. 

— Mrs. Somers. 


Apple Sauce Cake. 

One cup sugar, Y2 cup butter, creamed; 1 cup of apple sauce 

prepared as for the table; 1 teaspoon soda stirred into apple sauce; 

1 teaspoon chocolate, grated; 1 teaspoon cinnamon; y^ teaspoon 

cloves; 1^ cups flour Bake in a sheet. 

— Mrs. Somers. 

Potato Cake. 

Two cups sugar; 1 cup butter; 1 cup mashed potato put through 
a colander; 4 eggs; 4 tablespoons grated chocolate; 1 teaspoon cin- 
namon; 3^ teaspoon cloves; 1 cup sour milk; 1 teaspoon soda; 2 
cups flour; 1 cup chopped nuts or raisins. Bake in a loaf. This 

keeps moist for some time. 

— Mrs. J. L. Keep. 

Brown Cake. 

One and one-half cups C sugar; Y^ cup butter; 2 eggs; 3^ cup 
sweet milk; 2 cups flour; 1 cup chopped raisins; 1 teaspoon cinna- 
mon; 34 teaspoon cloves; dash of nutmeg; 1 teaspoon soda, dis- 
solved in the milk. Bake slowly in a loaf. 

— Mrs. T. V. Engstrom. 

French Fruit Cake. 
One-half pound butter; 3 cups sugar; yolks of 6 eggs, well 
beaten; 1 cup sweet milk; 2 cups brandy; 1 pound raisins; Y^ pound 
currants; shell 2 pounds of mixed nuts and break in small pieces; 
citron and figs as wanted; grated rind and juice of 2 lemons; fruit 
and nuts well dredged with flour before mixing; flour to stiffen. 
Lastly add whites of eggs and 4 tablespoons baking powder. 

— Leola Arnold. 

Fruit Cake. 

Two cups brown sugar; 1 cup molasses; 1 cup coffee (as for 
table); 4 eggs; 1 teaspoon soda; 4 cups flour; % cup butter; 2 tea- 
spoons cinnamon; 2 teaspoons cloves; 1 teaspoon grated nutmeg; 
1 pound raisins; 1 pound currants; citron and orange peel. 

—Mrs. Du Plain. 

Scripture Cake. 

One cup butter. Judges 5, 25; 2 cups sugar, Jeremiah 6, 20; 
33^ cups flour, 1 Kings 4, 22; 2 cups raisins, 1 Samuel 30, 12; 2 cups 
figs, 1 Samuel 30, 12; 1 cup almonds, Genesis 43, 11; 1 cup water, 


Genesis 24, 20; 6 eggs, Isaiah 10, 14; 1 large tablespoon honey, 
Exodus 16, 13; 3 teaspoons baking powder. Gal. 5, 9; sweet spices 
to taste. Kings 10, 2; a little salt, Leviticus 2, 13. 

Devil's Food. 

One cup sour milk; 1 teaspoon soda; 3^ cup shortening (lard 

or butter); 13^ cups sugar; 1 egg; M cake Baker's chocolate; flour 

to make batter. 

— Mrs. Arthur Thro. 

Chocolate Loaf Cake. 

Grate J^ bar of chocolate. Pour over it 3^ cup of hot water. 
Cream 13^ cups sugar and Y^ cup butter. Add 2 eggs, 3^ cup sour 
milk, Yi teaspoon soda, 1 tablespoon vanilla. Add chocolate. 
Then stir in 234 cups of flour. Bake 45 minutes in a loaf. 

— Leola Arnold. 

White Pound Cake. 

Whites 14 eggs; 1 pound sugar; Y2 pound butter; 1 pound flour; 
2 teaspoons baking powder sifted into flour, and about 2 table- 
spoons water and flavoring. Beat butter and sugar to a cream. 
Then add the water, then the whites of eggs and flour alternately. 

— Mrs. L. F. Haehnlen. 

Yellow Pound Cake. 

Ten eggs; 1 pound powdered sugar; 1 pound flour; 14 ounces 
butter; wine glass of brandy; teaspoon grated nutmeg; lemon 
flavoring and 1 teaspoon baking powder. Beat butter and sugar 
to a cream, then add the beaten yolks, then the beaten whites and 
flour alternately and bake slowly in a moderate oven. 

— Mrs. L. F. Haehnlen. 

Citron Pound Cake. 

One pound sugar; 1 pound butter; 1 pound flour; 1 pound cit- 
ron, cut very fine; 10 eggs, beaten separately. Cream butter and 
sugar, add yolks and flour. Beat vigorously 15 minutes, then add 
citron and lastly the whites. Bake 1 hour in a moderate oven, 
being careful not to have it too hot at first. 

— Mrs. Walter Forbes. 


Sponge Cake No. I. 

Three eggs, well beaten; salt; 1 cup sugar; 1 cup flour; 2 tea- 
spoons baking powder; 3^ cup boiling water added at the last. 
Flavor to taste. Grease pan and also sprinkle with flour before 
turning in the batter. 

— Mrs. T. V. Engstrom. 

Sponge Cake No. II. 

One coffee cup sugar; 1 coffee cup of flour; 1 teaspoon baking 
powder. Mix together, make a hole in the center and break 4 eggs 
and 4 tablespoons water, 1 teaspoon extract to flavor. 

— Josephine Phinney. 

Sponge Cake No. III. 

Six eggs; IJ^ cups sugar; 13^ cups flour; l-^ teaspoon cream 
of tartar; pinch of salt; 3^ teaspoon vanilla. Beat yolks to a froth, 
add sifted sugar. Whip whites to a foam, add salt and cream of 
tartar and continue beating until very stiff. Then fold into the yolks 
and flavor. Lastly fold in lightly the flour which has been sifted 
4 times. Bake in a slow oven 25 to 45 minutes. 

— Mary Walton. 

Roll Jelly Cake. 

Two eggs, beaten to a froth; j^ cup sugar; 3^ cup flour; 1 tea- 
spoon baking powder; 2 tablespoons of milk. Bake in shallow pan 
and when done turn out on a towel and spread with jelly and roll 
while hot, wrapping the towel around to keep in shape until cool. 

— Mrs. Chandler Starr. 

Scioto Sponge Cake. 

Mix 1 cup granulated sugar; 1 teaspoon cinnamon; 3^ teaspoon 
cloves; one-eighth teaspoon nutmeg; 3€ pound grated sweet choco- 
late. Mix % cup sifted flour; 3^ teaspoon baking powder; 3^ cup 
chopped nuts; 34 cup sUced citron. Beat well yolks of 6 eggs with 
1 tablespoon water. Beat whites of eggs until stiff and dry, then 
gently fold in the sugar mixture, egg yolks and flour mixture. Line 
a pan with buttered paper, turn in the mixture, sprinkle gener- 
ously with chopped nuts and bake in a moderate oven. May also 
be baked in a sheet. May be iced or simply dusted with powdered 

— Mary Walton. 


German Kuchen. 

One pint warm milk; 4 cups flour; ^ cup butter; 1 cup sugar; 
3 eggs; 1 cake compressed yeast. Flavor with nutmeg and grated 
dried orange peel. Mix well. Let rise twice before putting into 
the oven. Cover the top with beaten whole egg and sugar. 

— Mrs. Gork. 

Sunshine Cake. 

Whites of 7 eggs; yolks of 5; 1}4 cups granulated sugar; 1 cup 
flour, 3^ teaspoon cream of tartar (scant); pinch of salt added to 
whites before beating and flavor to taste. Sift, measure and set 
aside flour and sugar. Beat yolks to a foam. Whip whites to a 
foam, add cream of tartar and beat until very stiff; add sugar to 
whites, then the beaten yolks, flavor, and lastly fold flour in hghtly. 
Bake in a moderate oven from 20 to 40 minutes. 

— Mrs. Wm. Thompson. 

Angel Food No. I. 

Whites of 12 eggs; 1 teaspoon cream of tartar; 1 pinch salt; 
13^ cups sugar; 1 teaspoon vanilla; 1 cup pastry flour. Sift flour 
once, add cream of tartar; then sift 4 times. Then sift flour and 
sugar together 4 or more times. Add salt to whites of eggs, beat 
until very stiff; add flavoring and fold the two mixtures together 
very lightly. Put in an ungreased tin and bake in a moderate oven 
about 45 minutes. When cake has risen above top of the pan, 
increase the heat and finish baking rapidly. When the cake is 
done it begins to shrink. Let it shrink back to the level of the pan 
and then remove and invert to cool. 

Angel Food No. IL 

Whites of 9 eggs; 13^ cups granulated sugar; 1 cup pastry 
flour; 3^ teaspoon cream of tartar; 1 pinch of salt; flavor to taste. 
Mix and bake as above. 

Angel Fruit or Nut Cake. 

Add to angel food dough 3^ cup of any kind of chopped can- 
died fruit, nuts, raisins, cocoanut, angelica or a mixture of any of 
the above. 


White Cake. 

One cup sugar; 3^ cup butter (part lard may be used); whites 
4 eggs; }/2 cup milk; 2 cups flour; 2 teaspoons baking powder; 
pinch of soda. Flavor with vanilla. 

— Elizabeth Tyrell. 

Feathery White Cake. 

One-half cup of milk; 3^ cup butter; 13^ cups powdered sugar; 
6 eggs, whites (beaten stiff); 2 cups pastry flour; 13^ rounded tea- 
spoons baking powder; 3^ teaspoon salt. Flavor with almond and 
lemon, equal parts If nuts are used in the filling, omit the lemon. 

— Mrs. Wm. Thompson. 

Hickory Nut Loaf Cake. 

Two cups sugar; 1 cup butter; 1 cup milk; 3 cups flour; 2 
teaspoons baking powder; 2 cups broken hickory nut meats; whites 
of 6 eggs. This recipe may be divided for a smaller loaf. 

— Mrs. S. R. Somers. 

Burnt Sugar Cake. 

One and one-half cups sugar; 3^ cup butter; cream well, add 

1 unbeaten egg yolk; cream well, add another yolk; cream well 1 
teaspoon vanilla, 3 teaspoons burnt sugar; cream well 23^ cups flour, 

2 heaping teaspoons baking powder, 1 cup cold water. Add water 
and flour alternately; put baking powder in with the last half cup 
water. The secret of this cake is to cream well. For frosting, add 
2 teaspoons burnt sugar to plain frosting. 

— Anna Donahue Nohe, Louisiana. 

Sour Cream Cake. 

One cup sour cream; 1 cup sugar; 1 egg; 1 cup flour; a pinch 

salt; 1 teaspoon soda; 1 teaspoon vanilla. 

— Mrs. Guy Smith. 

Grandmother's Yeast Cake. 

Two coffee cups sponge; 2 teacups sugar; 2 eggs; 3^ cup but- 
ter in. a little flour; soda size of a kernel of corn; 1 teaspoon 
each of all kinds of spices; 1 cup fruit. Put in oven and leave 
door open for Yi hour. Close door and bake as other cake. 

— Mrs. Charles Reitsch. 



Marble Cake. 

Cream 3^ cup butter; add gradually 1)^ cups sugar, then 
1^ cup milk alternately with 2 cups flour sifted with 2 level 
teaspoons baking powder. To J^ of the mixture add 1 cup 
chopped raisins, 3^ teaspoon cloves, 1 teaspoon cinnamon, yolks 
of 3 eggs, beaten lightly. To the other % add 3^ teaspoon vanilla, 
whites of eggs, beaten dry. Bake in loaf pan, putting in mixture 
by spoonfuls, alternating colors. 

Blackberry Jam Cake. 

One cup sugar; scant 3^ cup butter; 3 eggs, beaten separately; 
4 tablespoons of sour cream or milk with 1 teaspoon soda; 1 tea- 
spoon cinnamon; ^ teaspoon nutmeg; 13^ cups flour; 1 cup of any 
kind of jam; 2 heaping teaspoons baking powder. Bake in 2 sheets 

and ice. 

— Mrs. Bird. 

Cheap Loaf Cake. 

One and one-half cups sugar; 3^ cup butter; 1 cup milk; 3 
scant cups of flour; 2 teaspoons baking powder; 1 cup chopped 
raisins; 1 egg; flavor with lemon or nutmeg. May also be made 
without the egg. 

Blueberry Cake. 

One egg, beaten light; % cup sugar; 1 tablespoon butter; ]4 

cup milk, good measure, in which dissolve 3^ teaspoon soda; flour 

to make as stiff as very soft biscuit dough. Mix 1 teaspoon cream 

of tartar and the butter in the flour and add other ingredients, 

beating well. Stir in lightly 3^ pint of blueberries which have been 


— Mrs. Wm. Walton. 

Dutch Apple Cake. 

Sift together 2 cups of flour, 3^ teaspoon salt and 2>}/2 level 
teaspoons baking powder. With tips of fingers work in )4 cup 
butter. Beat 1 egg, add % cup milk and stir into the dry ingredi- 
ents. Spread the mixture into a shallow baking pan. Have ready, 
pared and cored neatly, 4 or 5 apples. Press these in even rows 
down into the dough, leaving an edge of dough all around the ap- 
ples. Sprinkle with cinnamon and currants and the edge of the 
dough quite thickly with granulated sugar. Bake about 25 min- 
utes. Good with coffee, or may be served hot with sugar and cream 

or hard sauce. 

— Mrs. Edward Hkiliger. 


Peach Tea Cake. 

One large tablespoon equal parts butter and lard; 3^ cup sugar; 
}/2 cup milk; 1 beaten egg; 2 cups flour; 1 teaspoonful baking pow- 
der. Turn into shallow baking pan. Do not have batter more than 
}/2 inch deep. Cover with shced peaches. Sprinkle with sugar and 
cinnamon. Bake 30 minutes. 


Chocolate Cake — Eggless. 
One cup sugar; 3^ cup grated chocolate; 1 cup sour milk; 1 
heaping tablespoon butter; 3^ teaspoon soda; l}4 cups flour; va- 
nilla. Bake in 2 layers and ice with a chocolate frosting. 

Chocolate Cake. 

Cream 3^ cup butter and 13^ cups sugar; add yolks of 4 eggs; 

2 squares of Baker's chocolate, dissolved in 5 tablespoons hot water; 

3^ cup milk; lyi cups flour; 1 heaping teaspoon baking powder; 

lastly add l)eaten whites of eggs. Bake in layers. Frost with 

chocolate or white icing. 

— Mrs. Schuleik. 

Chocolate Cieam Cake I. 

Beat 3€ cup butter to a cream and beat the yolks of 2 eggs until 
thick. Then gradually beat 3^ cup of sugar into each and combine 
the 2 mixtures. Add 4 ounces of chocolate, melted over hot water. 
Then alternately add 3^ cup milk and 13^ cups flour, sifted 
with 2 level teaspoons baking powder. Lastly, add whites of 2 
eggs, beaten dry, and 1 teaspoon vanilla. Bake in 2 layers. 

— Mrs. Edward M. Heiliger. 

Chocolate Cream Cake IL 

One and one-half cups sugar; 3^ cup butter (scant); 1 cup milk 
or water; 2>^ cups Swansdown flour; 2 heaping teaspoons baking 
powder, sifted with the last 3^ cup flour; whites of 4 eggs. Cream the 
butter and sugar, add the milk, then the flour and baking powder. 
Beat thoroughly. Lastly, add stiffly beaten whites. Put in square 
cake tins and let stand 5 minutes before baking. Bake in a moder- 
ate oven. 


Icing: One and one-half cups sugar; Yi cup fresh milk. Boil 
together slowly in a porcelain dish about 10 minutes until it threads. 
Then take from fire and add butter the size of a walnut. Beat con- 
stantly until cold; then flavor and spread on the cake. Melt Baker's 
chocolate and when white frosting is set, spread over the top with 

a knife. 

— Mrs. L. a. Weyburn. 

Orange Cake. 

One cup sugar; 1 tablespoon melted butter; 2 eggs; 3^ cup of 
milk; 13^2 cups of flour; 2 teaspoons baking powder; 1 tablespoon 
orange juice; 1 teaspoon grated rind. Mix in order given, bake in 
square pan, split and fill with orange cream. 

Orange Cream: Into a cup put the grated rind of 3^ an orange 
and the juice of 1 orange, 1 tablespoon of lemon juice and fill cup with 
hot water; strain and put on to boil. Add 1 tablespoon cornstarch, 
wet with cold water, and cook 10 minutes, being careful not to 
burn it. Beat yolk of 1 egg with 2 heaping teaspoons of sugar, add 
to the mixture with 1 teaspoon butter and cook until butter is dis- 
solved. When cool, fill the cake with the cream and ice with orange 


— Glen Culver. 

Marshmallow Cake. 

Two cups sugar; 3^ cup butter; 23^^ cups flour; 1 heaping tea- 
spoon baking powder; whites of 4 eggs, beaten stiff and folded in 
last. Bake in two layers. 

Filling: 2 cups sugar, 8 tablespoons water; boil until it 
threads, then pour over beaten whites of 2 eggs. Then pour it over 
1 cup of marshmallows, which have been melted over hot water. 

— Mrs. Ward Crumb. 

Toasted Marshmallow Cake. 
Beat }/2 cup butter to a cream; gradually beat in 1 cup sugar, 
then beaten yolks of 8 eggs. Sift together 13^^ cups flour and 2 
level teaspoons baking powder; add to the first mixture alternately 
with Y2 cup milk and 1 teaspoon vanilla. Lastly, beat in whites 
of 2 eggs, beaten dry. Bake in 2 layer cake pans. Put together 
with chocolate filling and decorate with toasted marshmallows. 

Fresh Cocoanut Cake. 

Tvvo cups sugar; 3^ cup butter (scant); 1 cup milk; 3 cups of 
Swansdown flour; 2 heaping teaspoons baking powder; 1 teaspoon- 


fill of vanilla; whites of 8 eggs. Cream butter and sugar, add the 
milk, then the flour with baking powder sifted in. Gradually add 
the beaten whites of the eggs. Bake in 2 long layer pans. 

Filling: 1 grated cocoanut; 2 cups sugar; Yi cup boiling 
water; whites of 2 eggs; flavor with vanilla. Boil sugar and water 
until it threads, then pour on the beaten whites of the eggs, slowly 
at first, beating until the frosting can be spread an inch thick. 
Spread between the layers and sprinkle thickly with the cocoanut. 

— Mrs. James Harned. 

Aristocratic Cake. 

One pound butter; 1 pound sugar; 1 jDound pastry flour; 12 
eggs. Cream butter and sugar; add beaten yolks of eggs, flour 
and Y wine glass of brandy, and lastly the stiffly beaten whites. 
Divide into 4 parts. To the first part add Y2 pound each of raisins 
and currants and Y pound of citron, cut up; cinnamon, cloves and 
nutmeg to taste. To the second part add 3 peeled oranges, cut in 
very small pieces, and rolled in flour. Fold in the batter slowly so 
as not to crush pieces. To third part add 1 pound almonds, blanched 
and cut fine. To fourth part add 3 tablespoons grated choco- 
late and flavor with vanilla. When these are separately baked 
and cooled, put together with boiled frosting. Best when 3 days' 

— Mrs. Freeman Graham. 

Harlequin Cake. 

One cup sugar, 3^ cup butter, creamed; K cup milk; 1 3/2 cups 

flour; 13^ teaspoons baking powder; beaten whites of 4 eggs. Divide 

in half. Color 1 part pink. Bake each half in 1 layer. 3^^ cup sugar, 

34 cup butter, creamed; 3^ cup milk; 134 cups flour; 2 teaspoons 

baking powder; yolks 4 eggs, well beaten. Divide in half. To first 

half add juice and grated rind of Yi lemon. To second half add 1 

ounce of^^Baker's chocolate and one-eighth cup of milk. Put the 4 

layers together with white icing. 

— Georgie Somers. 

Dolly Varden Cake. 

One-half cup butter; 1 cup sugar; Y2 cup sweet milk; 2 cups 
flour; 2 eggs; 2 teaspoons baking powder. Cream the butter and 
sugar; add the eggs and milk, then the flour and baking powder. 
Divide into 2 layers. Into second layer put 1 tablespoon cold 


coffee; 3^ tablespoon molasses; 3^ cup chopped raisins and spice 
to taste. Bake, and put layers together with jelly or frosting. 

— Mrs. J. L. Keep. 

Plain Layer Cake. 

One and one-half cups of C sugar; 3^ cup butter; 2 eggs, beaten; 
1 cup milk; 2]/^ cups flour sifted with 2 teaspoons baking powder. 
Bake in layers and use any preferred filling. 

— Mrs. T. V. Engstrom. 

Mocha Filling I. 

One cup unsalted butter; 2 cups powdered sugar; rub to a 
cream, add yolks of 3 eggs and cream more; add slowly 3^ cup very 
strong freshly made coffee, spread on cake, adding chopped walnuts. 

—Mrs. T. K. Hicks. 

Mocha Filling II. 

One cup powdered sugar; butter size of an egg; cream to- 
gether, add 1 teaspoon vanilla, 2 teaspoons dry cocoa and 2 table- 
spoons very strong freshly made coffee. 

—Mrs. T. K. Hicks. 

Apple Filling. 

One large sour apple, peeled and grated; juice and rind of 1 
lemon; 1 large cup sugar; yolk of 1 egg; beat all together and cook 
until thick. Let cool and spread. 

— Mrs. Guy Smith. 

Raisin Filling. 

One cup sugar; 1 cup chopped raisins; 4 tablespoons water. 
Cook until it spins a thread. Pour slowly over stiffly beaten white 
of 1 egg. Beat until creamy. 

— G. S. 

Cocoa Filling. 

Two tablespoons strong coffee; 2 teaspoons cocoa; confection- 
er's sugar to thicken; 1 teaspoon vanilla; 1 tablespoon soft butter. 

— Ruth Drysdale, 

Ice Cream Filling. 
One teaspoon water; 1 teaspoon butter, heaping; powdered 
sugar enough to thicken. Cream these together thoroughly and 
add the stiffly beaten white^ofjl egg. Flavor with a little citric 
acid dissolved in water. 


Sour Cream Filling. 

One cup sour cream; 1 cup sugar; 1 cup hickory nuts, chopped 
fine. Boil sugar and cream together until it threads. Take from 
fire, stir in the nuts and beat until creamy. 

—Mrs. T. K. Hicks. 

Chocolate Filling I. 

Two squares chocolate; 4 tablespoons hot water; 2 tablespoons 
butter; Yi cup sugar; 3^ cup milk which should be added after the 
above ingredients have been thoroughly dissolved over hot water. 
Cook until consistency of thick cream. Beat until thick enough to 

Chocolate Filling II. 

Melt 2 squares Baker's chocolate in a double boiler; stir in 
enough powdered sugar to thicken, about Ij/^ cups, then stir in 3^ 
cup chopped raisins or use raisins and nuts which have been chop- 
ped. Fine for devil's food cake. 

Plain frosting. 

One cup confectioner's sugar; 2 tablespoons boiling water or 
milk; 3^ teaspoon vanilla, or 1 teaspoon lemon juice. 

Boiled Frosting. 

One egg, 1 cup sugar, 4 tablespoons water; boil until it 
threads, then pour slowly over stiffly beaten white of egg. Flavor 
to taste. 

Caramel Frosting. 
Boil 13^ cups brown sugar, 3^ cup cream and 1 teaspoon but- 
ter, 40 minutes. Add 3^ pound marshmallows, 1 teaspoon vanilla 
and beat until thick enough to spread. The marshmallows may 
be omitted. Then simply beat ingredients until of a proper con- 
sistency and spread. 

Fruit Frosting. 

One cup mashed fruit (strawberries, raspberries or peaches); 
1 cup sugar; white of 1 egg. Whip all together until stiff. 

— Mrs. J. L. Keep. 


Divinity Fudge Frosting. 

Two cups (even) granulated sugar; 3^ cup Karo corn syrup; 
^^ cup water; 2 eggs (wliites). Boil all but eggs until it forms a 
soft ball in water. Pour this onto the beaten whites of the eggs 
and beat the whole until almost cold. Add 3^ cup of chopped nuts. 
This makes a delicious frosting for angel cake. Candied cherries, 
chopped, may also be added. 

—Mrs. G. D. R. 

Chocolate Nut Frosting. 

Boil 1 cup sugar and 3^ cup water until it forms a thread. 
Pour slowly, beating constantly, onto the beaten yolks of 2 eggs. 
Then pour this mixture onto 1 square of melted chocolate, add 
nut meats and 3^ teaspoon vanilla. Beat until cold enough to 

Sliced bananas, shredded pineapple, orange juice and grated 
rind, or almost any fruit cut fine added to a plain or boiled frosting, 
makes a delicious filling for cakes. 




Cream Puffs. 

One cup hot water; 3^ cup butter. Boil together and stir while 
boiling. Stir in 1 cup sifted flour, dry. Take from stove and stir 
until a smooth paste. After this cools stir in 3 eggs, not beaten. 
Stir 5 minutes. Drop in tablespoons on buttered tins. Bake in 
a quick oven 25 minutes. Be careful not to open oven door oftener 
than necessary. This recipe makes 12 puffs, more if you don't use 
full tablespoon of batter. When cold, cut a hole in the top and 
fill with custard. 

Custard: 1 cup sweet milk; 3^ cup sugar; 1 egg; 3 table- 
spoons flour. Flavor with vanilla. Cook. 

— Mrs. Shannon, Kirkland, 111. 

Patty Pan Cakes. 

One cup sugar; 2 tablespoons butter; 2 eggs; 4 tablespoons 
milk; 1 cup flour; 1 teaspoon baking powder. Add 3^ cup cur- 
rants or raisins and bake in gem irons. 

— Mrs. J. L. Keep. 

Sour Cream Patties. 

One cup brown sugar; 1 cup sour cream; 1 tablespoon shorten- 
ing; 1 egg; 3^ cup molasses; salt and cinnamon to taste; 2 cups 
flour; 1 teaspoon soda, dissolved in the sour cream; % cup raisins 

or currants. Bake in patty pans. 

— Rena Lander. 

Roxbury Cakes. 

Beat the yolks of 2 eggs; gradually beat in }4 cup sugar; \i 
cup butter, softened but not melted; 3^ cup molasses; 3^ cup sour 
milk, and then 13^ cups of flour, sifted with 1 teaspoon cinnamon. 


y2 teaspoon cloves, a grating of nutmeg and 1 teaspoon soda. 
Beat in whites of 2 eggs, beaten dry, and then Y^ cup raisins 
and 3^ cup walnut meats. Bake in small tins. Cover with boiled 
frosting and decorate with the same frosting, tinted with melted 

— Mrs. Edward Heiliger. 

Small Chocolate Cakes. 

One-half cup butter; M cup cocoa; 3 eggs; 1 cup sugar; 1 tea- 
spoon cinnamon; Y^ cup water; 1% cups flour; 3 teaspoons baking 
powder. Add cocoa and creamed butter and bake in small tins. 
When cool, frost. 

Little Gold Cakes. 

Cream Y cup butter. Beat into it Y2 cup sugar, the well 
beaten yolks of 4 eggs, Y cup milk, and seven-eighths cup of 
flour, sifted with 1 level teaspoon baking powder. Flavor 
with 1 teaspoon orange extract. Bake in small tins (15 will be 
needed). When cold, spread with frosting, sprinkle with tiny can- 
dies of assorted colors. 

— Mrs. Edward M. Heiliger. 

Cocoa Macaroons. 

Pass through a sieve together, 1 cup sifted flour; Y2 cup granu- 
lated sugar; 2 level tablespoons cocoa; Yi teaspoon baking powder; 
Y teaspoon each of salt and cinnamon, and one-eighth teaspoon 
each of cloves, mace and nutmeg. With these mix the grated rind 
of an orange and Y cup citron, chopped. Break 1 egg and the 
white of another into the mixture; add also 1 teaspoon vanilla and 
mix the whole to a stiff dough. With buttered hands, roll the mix- 
ture into balls about the size of a hickory nut, dip 1 side in granu- 
lated sugar and set some distance apart. Bake in a quick oven. 
This recipe makes 18 macaroons. 

Flower Cakes. 

Beat Yi cup butter to a cream; gradually beat in Y cup granu- 
lated sugar, then well beaten yolks of 3 eggs and beat until mix- 
ture is very Hght. Add 1 teaspoon vanilla, Y2, cup finely chopped 
blanched almonds and \% cups sifted flour. Take off pieces of 
dough and roll in the hands into balls about size of butter balls; 
roll balls in granulated sugar. Have ready blanched almonds, 
cut in tiny strips, and dispose of 5 of these on top of each ball to 
simulate flower petals. Bake about 20 minutes in moderate oven. 


Cinnamon Coffee Cakes. 

One cup butter; 2 cups sugar; 4 eggs; 1}/^ cups of milk (2 cups 
may be used); 3 teaspoons baking powder. Add flour enough to 
roll. Roll thin, spread with sugar and cinnamon. Roll up and 
cut slices about 3^ inch thick from it. Bake in a moderate oven. 

— Annie B. Walton. 

Sponge Cake Patties. 

Six eggs (not separated); 2 cups flour (scant); 2 cups sugar; 
2 teaspoons baking powder; 3^ cup boiling water; 3^ teaspoon 
vanilla. Beat eggs till very light; add the sugar and beat; add 
flour with baking powder sifted through it; add vanilla and lastly 
the boiling water; beat well and put in greased patty pans. Bake 
in moderate oven about 15 minutes. The success of this sponge 
cake depends on beating thoroughly. 

— Miss Evalda Carlson. 

Fruit Cookies. 

Five cups crumbs (bread, cake or cracker); 1 cup molasses; 2 
cups brown sugar; 1 cup lard; 1 cup sour milk; 2 teaspoons soda; 

1 teaspoon cloves; 2 teaspoons cinnamon; }^ nutmeg, grated; }4 

pound currants; 3^ pound raisins; flour to make very stiff. Flavor 

with 1 teaspoon orange extract. Drop from a spoon into pans and 


— Mrs. Frank Godley. 

Sugar Cookies I. 

Two eggs; 1 small cup sugar; 3^2 cup butter; 14 cup sweet cream; 

2 teaspoons baking powder; a little nutmeg. Flour to make stiff 

enough to roll out. Roll very thin, cut out with cookie cutter 

and bake about 10 minutes. 

— Mrs. Chandler Starr. 

Sugar Cookies II. 

One cup sugar; 3^ cup butter; % cup milk; 3 teaspoons bak- 
ing powder; 3 cups flour. Flavor with rose, almond, vanilla or 
lemon and roll very thin. 

Caraway Cookies. 

One egg; % cup sugar; }4 cup butter; }4 cup sour milk; 3^ 
teaspoon soda; 1 teaspoon caraway seeds. Sprinkle sugar over 
top and bake. 


Honey Drop Cookies. 

Beat }/2 cup butter to a cream; gradually beat in 3^ cup granu- 
lated sugar, 1 cup honey, beaten yolks of 2 eggs, 2 tablespoons 
lemon juice with grated rind, whites of 2 eggs beaten dry and 3 cups 
flour sifted with 1 level teaspoon soda. More flour may be added 
if needed to make a soft dough. Drop dough by spoonfuls onto a 
buttered baking sheet, make smooth and bake. For a change, may 
be sprinkled with granulated sugar and cocoanut. 

Oatmeal Cookies I. 

Two and one-half cups Quaker (or Mother's) oats, dry; 1 cup 
sugar; l}/^ tablespoons melted butter; 13^ teaspoons vanilla; 3^ 
teaspoon salt; 2 eggs; 2 teaspoons baking powder. Cream butter 
and sugar, add eggs, salt, vanilla and last the oats mixed with the 
baking powder. Bake in a moderately hot oven on well greased 
tins turned bottom side up, dropping the mixture from a teaspoon 
onto the tins. When clone, lift with a pancake turner onto a platter. 

— Mrs. W. S. Miller. 

Oatmeel Cookies II. 

One cup sugar; 3^ cup butter; 3^ cup lard; 2 eggs; 6 table- 
spoons milk (sweet or sour); 3^ teaspoon salt; 1 teaspoon cinna- 
mon; % teaspoon soda; 1 cup chopped raisins; 2 cups oatmeal; 
\}/2 cups flour. Drop on buttered tins and bake in a moderate 


— Mrs. E. Heiliger. 

Aunt Lucy's Sugar Cookies. 

Two cups sugar; 1 cup butter; 1 cup sour cream; 3 eggs; 1 
level teaspoon soda; 3^ teaspoon baking powder; pinch of salt. 
Flour to mix soft. 

Graham Cookies. 

Two cups brown sugar; 1 cup shortening (part lard and part 

butter); 1 egg; 1 cup buttermilk or sour milk; 1 teaspoon soda; a 

pinch of salt. Graham flour to make soft. 

— Mrs. J. L. Keep. 

Ginger Snaps. 
One cup molasses; 1 cup brown sugar; 1 cup shortening, half 
butter. Let boil and then add 1 heaping teaspoon soda, 1 of gin 


ger and 2 tablespoons hot water. Knead hard, roll very thin, cut 

out and bake. 

— Edith Van Duzer. 

Fruit Slices. 

Six cups of sifted flour; 2 cups sugar; 1 cup butter; 3 eggs; 3^ 
cup milk; }/2 cup molasses; ^ pound currants; 2 level teaspoons 
soda; 1 teaspoon each cloves, cinnamon and allspice; 3^ cup cocoa- 
nut and chopped walnuts. Bake in a thin sheet, cut in squares 
and ice. This makes 6 dozen. 

Molasses Cookies. 

One cup sugar; 1 cup molasses; 1 cup butter; 1 cup cold water; 
1 rounded teaspoon soda; 1 teaspoon cinnamon; 1 teaspoon salt. 
Flour to roll. 

Peanut Cookies. 

One cup butter; 2 cups sugar; 3 eggs; 3^ cup milk; 2 teaspoons 
baking powder; \}/2 cups chopped peanuts; flour to roll. Sprinkle 
before baking with sugar and cinnamon. 


One and one-half cups brown sugar; 1 cup butter; 3 eggs; 
33>^ cups flour; 1 teaspoon soda; 1 teaspoon cinnamon; 1 teaspoon 
salt; 1 pound English walnuts; 13^^ cups of raisins or chopped 
dates. Drop from sj^oon to make size preferred. 


Two cups sugar; 1 cup butter; 1 cup raisins (stoned and chop- 
ped); 1 cup chopped nuts; 4 eggs (yolks); whites of 2; 3^ tea- 
spoon soda, dissolved in 2 tablespoons milk; nutmeg; 3^ teaspoon 
cloves; 3 cups flour (scant); 1 teaspoon cinnamon. Drop on 
greased pan with a teaspoon and flatten a little. Then bake about 

10 or 12 minutes. 

— Mrs. E. p. Lathrop. 

Orange Wafers. 

Two eggs; % cup butter; 1 cup sugar; ]4 cup milk; grated 
rind of an orange. Salt well. Flour to roll very stiff. 

— Mrs. Wm, Thompson. 


Peanut or Almond Cookies. 

Cream 2 tablespoons butter, add J^ cup sugar and 1 well 
beaten egg. Mix and sift together 1 teaspoon baking powder, \i 
teaspoon salt and 1 cup flour. Add to first mixture. Then add 2 
tablespoons milk, 3^ cup finely chopped peanuts or almonds and 
3^ teaspoon lemon juice. Drop from a teaspoon on a buttered 
sheet 1 inch apart and place Y^ nut on top of each. Bake 12 to 15 
minutes in a slow oven. 

Chocolate Cookies. 

One cup sugar, Y^ cup butter, beat together; 1 egg; 2 to 3 
squares chocolate (melted); Y2 cup milk; Y2 teaspoon soda (in 
flour). Add nuts, raisins and dates cut up small. Drop from tea- 
spoon. When cool, frost. 

— Mary F. Hall. 

Jam Cookies. 

One cup butter; 2 cups sugar; 3 eggs; Y2 cup milk; 2 teaspoons 
baking powder; flour to roll. Roll very thin, cut out round. Lay 
a spoonful of jam on a cookie, lay another cookie on top, press- 
ing the edges well together. Bake. 

— M. H. W. 

Doughnuts I. 

Three eggs; 1 cup granulated sugar; 1 cup sour milk; 1 tea- 
spoon soda, dissolved in milk; Y2 teaspoon salt; Y2 nutmeg, grated; 
6 small tablespoons melted lard; flour to make stiff. Roll, cut and 
put in cool place over night. Fry in the morning with the upper 

side down in fat. 

— Margaret Weldon. 

Doughnuts II. 

One cup sugar; 1 tablespoon melted butter; 2 eggs; 1 cup 

sweet milk; 3 teaspoons baking powder; 4 cups sifted flour. Spice 

to taste, either using nutmeg or cinnamon. Salt. 

— Miss Lander. 

Doughnuts III. 

Two cups buttermilk; 2 eggs; Ij^ cups sugar; 2 tablespoons 

melted butter; teaspoon soda; nutmeg; salt. Flour to roll out as 

moist as possible. 

— Miss Lander. 


Doughnuts IV. 

One cup sugar; 4 tablespoons melted butter; 3 well beaten 
eggs; 1 cup buttermilk; 1 level teaspoon soda; 2 teaspoons bak- 
ing powder. Flour to stiffen. 

Raised Doughnuts. 

One quart milk, heated; % cup sugar; ^ cup butter; 1 cake 
compressed yeast; 3^ teaspoon salt. Mix yeast and flour in batter. 
When light add sugar, salt, butter, 2 teaspoons vanilla, 3^ grated 
lemon rind, 1 egg. Let rise again. When light, knead well and cut. 
Let rise again. Cook in not too hot fat. 

Prune Doughnuts. 

Make sponge with 1 cup scalded milk, 3^ of compressed yeast 
cake. Let rise and add 3^ cup sugar, 2 well beaten eggs, ]/2 cup 
butter and lard mixed, pinch of salt and enough flour to handle. 
Mix and roll and cut into pieces 23/^ inches square. 

For Filling: Cook fine prunes until soft enough to remove 
stones; add sugar and cinnamon to taste, making mixture con- 
sistency of marmalade. Then take 3^ tablespoon prunes and place 
on each square, stick corners and turn over and let rise until light. 
Fry in deep fat. 

Fried Cakes. 

One cup soft sugar; 1 tablespoon butter; cream together; 2 

eggs; 1 cup. sweet milk; 1 quart flour; 1 teaspoon salt; 2 heaping 

teaspoons baking powder; nutmeg. Roll out with more flour and 


— Mrs. T. V. Engstrom. 

Fried Wonders. 

Six tablespoons sugar; 2 tablespoons melted lard; 2 eggs; 1 
cup sweet milk; 3^ grated nutmeg; 3 teaspoons baking powder. 
Flour enough to stiffen and roll. Fry in deep fat. 

Two cups sweet milk; 1 cup sour cream; 2 cups sugar; 2 eggs; 
1 teaspoon soda; 2 teaspoons baking powder; salt and nutmeg. 
Do not make too stiff. Fry in hot fat. 



426 - 4SS East State St. Rockford, III. 

HIS 'store always maintains excellence of quality 
and we cheerfully refund money on any pur- 
-.^*V^_ chase found not satisfactory. Three floors 
^^ II filled with the best merchandise money can buy. 
Our Suit Dept. on the 2nd floor can take care of your wants. 
(Best made Suits, Cloaks and Furs.) New last styles in our Shirt 
Waist Dept. New Muslin Underwear and Infant Supplies. 

We gladly show you our lines. Our buyer visits the market every Tuesday. 

We deliver goods Promptly 
and Cheerfully. 


^ilUrtery Store 

With an aim to be 
at the top for 


And to do all things 

cheerfully and well. 

Yours sincerely, 


309 West State. 



We stake our Reputation 

When we make the statement 
that we have in GROGAN'S 
absolute purity. ^ ^ 

We will be pleased to give you 
a free sample and book on the 
uses of Olive Oil. Our price, 
50 cents a pint, is no more than 
inferior brands sell for. ^ «•=< 


Sole Agents 



Imported and *^ 



Paints, Oils, Varnishes and Glass 


Interior Decorating a Specialty. 

Doth Phones. 601-603 W. State Street 


FRUITS. 255 



"Bring me berries or such cooling fruit 
As the kind, hospitable woods provide." 


'Eat an apple every day and live forever." 

Ripe fruit is very appropriate and healthy for breakfast, and 
during the summer months is much more to be desired for dessert 
at dinner than rich pastry or hot puddings. Fruit should always 
be served as fresh and cold as possible. As a rule fruits should be 
arranged in a raised dish or comport. In serving mixed fruits 
whole, allow clusters of grapes to fall over the sides of the dish. In 
serving on a low tray or platter, pile apples, oranges, bananas or 
other large fruit first on the tray and arrange clusters of grapes to 
fall over the whole. 


There is no more beautiful table decoration than grapes. 
Their exquisite coloring of purple, green, amber and red together 
with their own leaves making a combination for beauty impos- 
sible to surpass. 

The large hot house grapes piled on a cut glass epergne and 
with the stems tied together with a large bow of broad soft satin 
ribbon the same color as the grapes, make a most artistic center- 
piece for a dinner table. The epergne can be passed to the guests 
at the close of the dinner and small bunches may be cut from the 
cluster with silver grape scissors. 

Another attractive table decoration for autumn is to have a 
high fruit standard of gold afid white Bohemian glass in the center 
with two tall comports to match, one for each end of the table, 
filled with different colored grapes, with small bunches hanging 


over the edges. The Tiffany colored high dishes, which are now 
sold very cheaply, are beautiful for holding grapes as their color- 
ing is identical with the fruit. 

Cantaloupe Melons. 

A very delicious way to serve cantaloupe is to cut them in 
halves, crosswise. Remove seeds and membrane and put on ice. 
When time to serve, put one half on a grape leaf on each plate and 
in it put a heaping tablespoon of pineapple ice and serve immedi- 

Musk Melons and Whipped Cream Surprise. 

Select small melons and chill. Cut off a section that may 
serve as a Hd and carefully clean. Then fill with whipped cream, 
sweetened and mixed with a little chopped preserved ginger and 
marshmallows cut fine with scissors. Cover with hd. Carefully 
pack in a rather deep pan and surround with chopped ice and 
salt. Let stand 1 hour. Draw a narrow yellow ribbon through 
the Hd tied in a bow. Serve on a platter filled with crushed ice 
and garnished with nasturtiums and their leaves. 

Musk Melon Basket. 

Cut 2 pieces from small melons in such a way as to form a 
handle. Take out the pulp, membrane and seeds. Cut the pulp in 
small cubes, sprinkle with fine sugar and chill thoroughly. When 
ready to serve, place each melon basket on a grape leaf on a pretty 
plate, fill with the chilled pulp and serve at once. 

Compote of Oranges. 

Peel and skin 6 oranges. Cut into halves crosswise and with 
a sharp pointed vegetable knife remove the cores and seeds. Boil 
1 cup of sugar with 1 cup of water and add the juice of 3^ lemon. 
Arrange the oranges right side up in a round fruit dish, pour over 
the syrup very slowly and fill the centers with boiled rice and serve 
at once. They may be garnished with chopped almonds, candied 
cherries or chopped candied pineapple. . 

Compote of Pjears. 

Cut thin slices of bread into pear shaped pieces. Toast them 
in the oven till they are a golden brown. Pare and cut the pears 

FRUITS. 257 

into halves and remove coi'es. Boil Yi cup of sugar, 1 cup of water 
and the juice of 1 lemon. Put the pears into the sja'up and cook 
slowly 5 minutes. Arrange toast on a dish and put half a pear on 
each slice. Put 3^ pound of candied cherries into the syrup and 
bring to a boiling point. Heap cherries into the center of the dish 
and pour the syrup over the whole. 


Watermelon should be thoroughly chilled before using. There 
are various ways of serving this beautiful fruit. The old-fashioned 
way of slicing crosswise and bringing to the table on a large plat- 
ter is always appetizing. It may also be cut lengthwise. A new 
and pretty way to serve is to cut in tw'o crosswise and with a potato 
scoop, scoop out little round balls, soak in Sherry and serve 
either in half a cantaloupe or pile on a grape leaf on a small plate. 

Watermelon Hearts. 

Chill a watermelon and cut in 3^ inch slices. With a heart 
shaped cookie cutter, cut out from slices as many hearts as de- 
sired. Arrange on a platter in several piles and surround with 
crushed ice. Garnish with mint. 

Rose Pineapple. 

Put a slice of pineapple on a small plate with a wreath of 
smilax around it. Take juice of pineapple and make a thick syrup 
of it, almost a jelly; color pink with fruit coloring, put a tablespoon- 
ful on top of pineapple and heap whipped cream on top. Nice for 
course at luncheon or dinner. 

— Mrs. Fanny Moffatt. 


The most beautiful way to serve strawberries is to select fine, 
large berries, 6 or 8 for a person, and place them on a plate with- 
out being hulled, on their own leaves if possible to get them. Have 
a molded mound of pulverized sugar in the center and arrange 
the berries around it. 

Strawberry Cocktail. 

Add to the juice of 3 oranges the juice of 1 lemon and fine 
sugar to taste, making the mixture rather tart; stir until the sugar 


is dissolved, then put on ice. Stem, wash and chill some fine 
strawberries. When ready to serve, cut the berries in halves and 
put into champagne glasses, pour over the fruit juice and add a 
tablespoon of cracked ice. This makes a dainty first course for 
a luncheon or dinner. 

Strawberry Tarts. 

Line small patty pans with a rich pie crust and bake. Just 
befor^ serving fill with fresh strawberries dusted with powdered 
sugar. Whip some rich cream until stiff, add sugar to sweeten and 
flavor with pineapple or orange. Pile it high over the berries and 
serve at once. 

Grape Fruit. 

Cut grape fruit into halves crosswise. With a sharp pointed 
vegetable knife cut around the edge of the pulp to loosen, also cut 
between the divisions of the pulp, remove core and seeds. Sprinkle 
with sugar and pour over it 1 tablespoon of apricot brandy and 
put a Maraschino cherry in the top of each half. Baskets may 
be made economically in serving for several people by having an 
extra grape fruit. Skin it carefully and cut the skin into strips 
about 3^ or 3^ an inch wide. Pin a strip for a handle on each pre- 
pared half and wind with a little smilax. Serve very cold. 


California cherries, either the light red or dark red, make a 
beautiful first course for a breakfast or luncheon by putting them 
in a pan with chopped ice with the stems on till they are very cold. 
When ready to serve, take 6 or 7 for each plate. Wipe them and 
tie the stems together, to make a bunch, with red satin baby rib- 
bon. Serve on small green leaves and have a little mound of pul- 
verized sugar on each plate. 

Cherry Salad. 

Select firm, large cherries; remove pit and insert a filbert or 
part of English walnut meat. Moisten with French salad dress- 
ing and serve in lemon peel cups. 

— Mrs. H. T. Goddard. 

Peach Snow Balls. 
Pare nice peaches. Roll in powdered sugar, then in melted 
fondant, tinted pink with fruit coloring; then roll in fresh grated 

FRUITS. 259 


One dozen sweet oranges (skin and slice); 1 large fresh cocoa- 
nut (grated). Put alternate layers of the orange and grated cocoa- 
nut in a glass dish and sprinkle pulverized sugar over each layer 
of the cocoanut. This is an old-fashioned dish, but is delicious and 

—Mrs. S. W. C. 

Slices of orange dipped in spiced wine is a famous dessert in 

A Favorite Dessert. 

Mix orange pulp; white grapes, cut in halves; candied cher- 
ries, chopped fine; and a grated pineapple with 3^ cupful of pow- 
dered sugar. Put in a cool place and let stand. At serving time, 
fill dessert glasses with 2 tablespoons of this mixture; put a table- 
spoonful of lemon water ice in the center of each glass. Cover it 
over with 4 tablespoonfuls of whipped cream and serve at once. 

— N. S. M. 

Heavenly Hasli. 

Slice 6 oranges, 1 pineapple and 6 bananas after the skins have 
been removed. Lay the sliced bananas in a chilled glass bowl, 
sprinkle them with fine sugar and chopped nuts. Then put a layer 
of oranges, sugared, and more nuts, then a layer of pineapple, 
sugared, and nuts. Lastly, a thin layer of oranges, cut small, and 
strawberries mixed lightly together. Cover deep with whipped 
cream. Garnish with candied cherries and serve ice cold. 

—Mrs. G. G. 

A wine glass of Sherry poured over the fruit before the whip- 
ped cream is put on would add piquancy. 

Fruit Salpicon. 

Three bananas; 2 oranges or a pint of strawberries; 3^ a pine- 
apple; y2 cup of Maraschino cherries; 1 lemon (juice); 1 cup of 
sugar; y^ pound of white grapes. Peel the bananas, remove the 
coarse threads and cut the pulp in thin slices; peel the oranges 
and cut in lengthwise shces; cut the skin from the pineapple and 
take out core, cut up fine. Skin the grapes and remove seeds. If 
strawberries are used, cut them in halves. Mix the fruit hghtly 


with the sugar and lemon juice and chill thoroughly and quickly. 
Serve in sherbet glasses or orange skins. Makes a delicious relish 
at the beginning of a luncheon or dinner. 

— Mrs. C. Starr. 

Salpicon of Strawberries and Pineapple. 

Cut off the top of a pineapple and cut off a little of the bottom 
so that it will stand upright and firmly on the plate. Scoop out 
the pulp, discarding the core. Mix the pulp with strawberries, 
cut in halves, the juice of 2 oranges and sugar to taste. Chill the 
mixture thoroughly and return it to the shell. Garnish either with 
flowers or leaves cut from the crown of the pineapple. 

— Lena Keith Marsh. 


One pound of strawberries; 1 pound of currants; 1 pound of 
cherries; 1 pound of peaches; 1 pound of grapes; 1 pound of plums; 
1 pound of pineapple. Cut up and stone the large fruits, pit the 
cherries and plums and seed the grapes. Add 3^ pound of sugar to 
each 2 pounds of fruit and 3^ pint of good brandy. Put in layers 
with the sugar and brandy between. Do not cook it at all. Many 
people start their tutti-frutti in the early summer, adding to it as 
the fruits come along, and adding other fruits, always keeping the 
same quantity of sugar and brandy in proportion. Delicious with 
ice cream or meats. 

Tutti-Frutti of Candied Fruits. 

One-half pound almonds (blanched); Y^ pound candied pine- 
apple; M pound candied ginger; % pound candied citron; Y pound 
Maraschino cherries. Chop separately, fine, and stir together; pack 
in a Mason fruit jar, cover with a syrup made of 1 cup of sugar and 
1 cup of water boiled together and add 1 cup of rum. Seal it up. 

Very nice to eat with ice cream. 

— Mrs. Fanny Moffatt. 

Cranberry Sauce. 

One quart of cranberries; 2 cups of sugar. Wash the cran- 
berries and put them into 2 quarts of boiling water. Cook till the 
skins burst, add the sugar and cook about 5 minutes. Serve in 
a glass dish. 

FRUITS. 261 

Apple Sauce. 

Six tart apples; 1 cup sugar; 7/ cup water. Boil sugar and 
water. Pare, core and c^uarter apples and cook in the syrup 3 or 4 
minutes or until tender. Take out the apples and boil the syrup 
down a little and pour it over the apples. 

Devonshire Cream. 

Put 4 quarts of milk in a shallow pan, let it stand in a cool 
place over night. In the morning set it carefully on the stove so 
as not to disturb and bring it very slowly almost to a boil. Then 
place in a cold place and when thoroughly chilled, remove the 
cream carefully. The English prepare this Devonshire cream for 
almost constant use. It is delicious on strawberries, raspberries 
or peaches. 




"A wilderness of sweets." 

— Milton — Paradise Lost. 

The art of making candy is easily learned. It is cheaper to 
make good candy at home than to buy good store candy, and 
cheap candy should not be eaten, as it is frequently adulter- 
ated. When one has learned how to boil sugar for fondants, to dip 
chocolate and to properly cook caramels and other similar candies, 
it will be found comparatively easy to produce many toothsome 

One advantage of home-made candy is the choice it affords 
of flavoring ingredients and combinations. In nut candy it is pos- 
sible to attain a great variety from the same recipes by utilizing 
the less common kinds of nuts. Crystalized fruits also permit of a 
large range of choice, while fresh fruits coated with fondant are 
always popular. 

Boiled Sugar for Confections. 

Eleven tests are considered for boiling sugar: — 
Small thread, 215 degrees F. The feather, 232 degrees F. 

Large thread, 217 degrees F. Soft ball, 238 degrees F. 

Pearl, 220 degrees F. Hard ball, 248 degrees F. 

Large pearl, 222 degrees F, Small crack, 290 degrees F. 

The blow, 230 degrees F. Crack, 310 degrees F. 

Caramel, 350 degrees F. 

Fondant, the basis of all French candy, is made of sugar and 
water boiled together (with a small quantity of cream of tartar to 
prevent sugar from granulating) to soft ball, 238 degrees F. The 
professional confectioner is able to decide when syrup has boiled 
to the right temperature by sound while boiling, and by testing 
in cold water; these tests at first seem somewhat difficult to the 
amateur, but only a little experience is necessary to make fondant 
successfully. A sugar thermometer is often employed, and proves 
valuable, as by its use one need not exercise his judgment. 


White Fondant. 

Two and one-half pounds sugar (5 cups); 13-^ cups hot water; 
]4: teaspoon cream tartar. Put ingredients in a smooth granite 
stew pan; stir, place on range, and heat gradually to boiling point. 
Boil, without stirring, until when tried in cold water a soft ball 
may be formed that will just keep in shape, which is 238 degrees F. 
After a few minutes boiling, sugar will adhere to sides of kettle; 
remove this with a wooden spoon, covered with cloth to prevent 
fondant from granulating. Pour slowly on a slightly oiled marble 
slab. Let stand a few minutes to cool, but not long enough to be- 
come hard around the edge. Scrape fondant with chopping-knife 
to one end of marble and work with a wooden spatula until white 
and creamy. It will quickly change from this consistency and be- 
gin to lump when it should be kneaded with the hands until per- 
fectly smooth. Put into a bowl and cover with oiled paper to 
exclude the air, that a crust may not form on top and let stand 24 
hours. A large oiled platter and a wooden spoon may be used in 
place of a marble slab and spatula. Always make fondant on a 
clear day, as a damp and heavy atmosphere has an unfavorable 
effect on the boiling of sugar. Fondant may be kept several months 
and is better after it is made some time. 

For large quantity of fondant: 10 pounds sugar; 5 pints w^ater; 
2 teaspoons cream of tartar. 

Coffee Fondant. 

Two and one-half pounds sugar; 34 cup ground coffee; 13^ 
cups cold water; 34 teaspoon cream of tartar. Put water and coffee 
in sauce pan and heat to boiling point. Strain through double 
cheese cloth, then add sugar and cream of tartar and cook as white 

Maple Fondant. 
One and one-fourth pounds maple sugar; 1 cup hot water; 
134 pounds granulated sugar; 3^ teaspoon cream of tartar. Mix 
maple and granulated sugar and add remaining ingredients and 
cook as white fondant. 

Bon Bens. 

(a) Centers of bon bons are made of fondant. Shaped in 
small balls. If white fondant is used, flavor as desired. 

(b) Cocoanut centers: Work as much shredded cocoanut as 
possible into small amount of fondant. 


(c) Nut centers: Surround the nut meats with fondant, 
chopped or whole meats, as desired. 

(d) French candied cherries are excellent as centers. Cover 
with fondant. 

(e) Lemon juice and powdered sugar may be mixed to form 
balls and orange juice may also be used. 

(f) One teaspoon of strained raspberry jam and enough pow- 
dered sugar to make stiff paste, makes excellent centers. 

(g) Grape jelly may also be used; allow balls to stand over 

To Dip Bon Bons. 

Put fondant in sauce pan and melt over hot water. Color 
and flavor as desired. Dip balls into melted fondant and put on 
oil paper. 

Dipped Walnuts. 

Melt fondant and flavor; dip halves of walnuts and place on 
oil paper. Pecans or whole blanched almonds may be used. 

Cream Nut Bars. 

1. Melt fondant and flavor. Stir in any kind of nut meats. 
Cut in pieces. Turn '-n oiled paper or pan. Cool and cut in bars 
with sharp knife. 

2. Maple fondant is delicious with nuts. 

Chocolate Creams. 

Roll some of the fondant into small balls and press these flat 
between 2 halves of English walnuts. Melt a cake of bitter, un- 
sweetened chocolate in a basin of hot water for covering the can- 
dies with chocolate. Take the candies, one at a time, on a tooth- 
pick and pour the melted chocolate over them with a teaspoon, 
and when well covered, slip them upon oiled paper. 


The mints with any desired flavoring, such as peppermint, 
wintergreen, vanilla or lemon, may be made by stirring some of 
the fondant in a double boiler until it melts. Add the flavoring 
and drop in small lumps on oiled paper. The lump will flatten out 
before hardening. 


'He rolls it under his tongue as a sweet morsel." 

— Psalm XXXVI. 


Chocolate Fudge. 

Four cups granulated sugar; 3^ cake Baker's chocolate; 2 
cups milk; butter size of 2 eggs; 1 teaspoon vanilla. Mix all in- 
gredients, except butter and vanilla, and boil until it forms a ball 
when dropped into cold water. Add butter and vanilla and take 
from the fire and beat until nearly cool. Pour into buttered tins 
and cut into squares. Chopped nuts may be added, if desired. 

— Agnes Doyle, Orland, 111. 

Delicious Fudge. 

One-fourth cup butter; 1 cup white sugar; 1 cup brown sugar; 
3^ cup molasses; Yi cup cream; 2 squares chocolate (scraped fine); 
13^ teaspoons vanilla. Melt butter, mix together in a separate dish, 
white and brown sugar, molasses and cream; add this to the but- 
ter and after it has been brought to a boil, continue boiling for 23^ 
minutes, stirring rapidly. Add chocolate and boil 5 minutes, stir- 
ring at first rapidly and then more slowly toward the end. Take 
from the fire and add vanilla. Then stir constantly until the mass 
thickens. Pour into buttered pan, and set in a cool place. 

— Florence Carpenter. 

Divinity Fudge. 

Two cups sugar; 3^ cup boiling water; 3^ cup corn syrup; 
whites of 2 eggs, well beaten. Boil sugar, water and syrup together 
until it forms a ball when dropped into cold water. Pour the boil- 
ing syrup into the whites of eggs, stirring all the time until cool. 
Pour into buttered pan and cut in squares. 1 cup English walnuts 

may be added, if desired. Flavor to taste. 

— Mrs. John Haughey. 

Squares of divinity fudge rolled in Croft's milk cocoa are 


— Miss Annie Walton. 

Turkish Divinity Candy. 

Three cups sugar; 3^ cup water; ^ cup corn syrup (Echo or 
Karo); 2 whites eggs, beaten stiff. Follow directions for divinity 


fudge and when nearly done, add pecan or other nut meats, can- 
died pineapple or cherries. Mold in loaf and cut in slices when cold. 

— Mrs. Reckhow. 

Caramel Fudge. 

Two cups sugar; 2 teaspoons butter; ^ cup cream; 2 tea- 
spoons vanilla; 1 scant cup of caramelized sugar. 

Part 1. Place a scant cup of granulated sugar in a steel fry- 
ing pan and melt slowly over a moderate heat, until it reaches a 
light brown color and all the granules have disappeared. 

Part 2. Place sugar and cream in sauce pan and let cook 

slowly until boiling point is reached, then add the sugar which 

has been caramelized; stir for a moment until thoroughly mixed, 

then let mixture boil until it reaches the "soft ball" stage. Remove 

from fire, add butter and vanilla and beat until cool and thick. 

Walnuts, cocoanut or marshmallows are a great addition to this 


— R. M. Carey. 

Coffee Fudge. 

Two cups sugar; 1 cup rich milk; Yi cup cold coffee; butter 
size of an egg. Boil ingredients until they make a soft ball in cold 
water. Then remove from fire and stir until cool. Pour into but- 
tered tins and cut into diamonds. 

— Ethel Dullam. 

Cocoa Fudge. 

One-fourth cup milk; 13^ cups powdered sugar; pinch salt; 
13^ tablespoons butter; 9 teaspoons (level) cocoa; y^ teaspoon 
vanilla. Put the milk and butter in a sauce pan and when the but- 
ter is melted, add the sugar, cocoa and salt. Stir until dissolved, 
then cook, stirring occasionally until it strings, which takes about 
5 to 8 minutes. Add the vanilla, Y2 cup chopped nuts. Beat 
gently and when it just begins to thicken, pour into a buttered 
pan. When hard, cut in squares. The fudge must not be beaten 
much, for if it thickens, it cannot be poured into the pan. 

Cocoanut Fudge. 

Use the recipe for chocolate fudge, omitting the chocolate, 
and add just before beating some shredded cocoanut. Be careful 
not to be too generous with it, or the fudge will become grainy. 


Maple Sugar Fudge. 

Heat 2 cups (1 pound) of maple sugar, grated or broken in 
small pieces, and % cup of milk to the boiling point. Add 1 square 
or ounce of chocolate, and stir constantly until the chocolate is 
melted. Boil 8 minutes, stirring occasionally. Add 3^ cup of but- 
ter and boil about 7 minutes longer, or until a soft ball can be 
formed, when the syrup is tested in cold water (see recipe for fudge) . 
Remove from the fire and finish as in recipe for chocolate fudge. 
The chocolate may be omitted. From half to a whole cup of nuts, 

broken in pieces, may be added. 

— Mrs. Charles Reitsch. 

'I am glad that my Adonis hath a sweet tooth in his head." 

— Lyly. 


Chocolate Caramels I. 

One pound brown sugar; 3^ pound chocolate; Yi cup molasses; 
^2 cup milk or cream; 3^ cup butter; 1 teaspoon vanilla; 1 cup 
chopped nut meats. Cook all together, except vanilla and nut 
meats. Cook to 254 degrees F or 124 degrees C. Take from fire, 
add nuts and vanilla and pour into buttered pan. When cool, cut 
into squares and then shape into cubes with 2 knives. 

— Eldora Welch. 

Chocolate Caramels II. 

One-half cup butter; 1 cup molasses; 1 teaspoon vanilla; 13^ 
cups brown sugar; 3^ pound chocolate; % cup milk and a little 
salt. Follow directions of Chocolate Caramels No. 1. 

Vanilla Caramels. 

One and one-half cups white sugar; 3^ cup molasses; 3^ to 3^ 
cup butter; ^ cup water. Flavor with vanilla and cook same as 
chocolate caramel. 

Chocolate Candy. 

Three tablespoons butter; 3 tablespoons molasses; V-^ cup milk; 
13^ cups sugar; 13^ squares chocolate. Melt the butter, add the 
molasses and the milk, then add sugar; heat to boiling point and 


boil 8 minutes. Add the chocolate and stir until it is meltetl, then 
boil 6 minutes more, and add 3^ cup English walnut meats and 
11^ tablesjDOons raisins and 3^ teaspoon vanilla; beat until 

"Things sweet to taste prove indigestion sour." 

— King Richard II. 

Maple Penuche. 

Two cups brown sugar; 1 cup maple syrup; 1 cup English wal- 
nut meats; 1 cup milk; 2 tablespoons butter. Mix sugar and milk, 
add maple syrup and butter. Cook until it grains. Add nuts. 
Pour into buttered pan. When cool, cut into long strips. 

— Charlotte De Muth Williams. 

Southern Pralines. 

One and one-half pints C sugar; butter size of walnut; 3^ pint 

cream. Stir all the time while cooking; cook until forms a soft 

ball in cold water. When done, pour in % pound chopped pecans 

and a little cinnamon. Beat until nearly cool; drop off the spoon 

on oil paper. 

— Mrs. Robert G. McCord, New Albany, Ind. 

Pralines No. I. 

One and seven-eighths cups powdered sugar; 1 cup maple 
syi'up; 3^ cup cream; 2 cups hickory nuts or pecan meats, cut in 
pieces. Boil first 3 ingredients until when tried in cold water, a 
soft ball may be formed. Remove from fire and beat until of a 
creamy consistency, add nuts and drop from tip of spoon in small 
piles on buttered paper. 

Pralines No. II. 

Two cups brown sugar; tablespoon butter; 1 cup water; 3^ 
cup chopped nuts; 3^ cup cocoanut. Follow directions of preced- 

ing recipe. 

-Mrs. Harry B. North. 

Maple Cream Candy. 

One-half pound maple sugar broken into small pieces; }4 pi^^t 
cream. Mix ingredients and cook to boiling point for 10 or 15 min- 



utes until it begins to harden slightly. Heave ready in a buttered 
pan a layer of pecan or hickory nut meats and pour the mixture 
over it. Cool and mark into squares. 

"One poor penny worth of sugar candy to make thee long-winded." 

— King Henry IV. 

Butter Taffy. 

Two cups sugar; K cup water; H cup vinegar; Yi cup butter. 

Boil until brittle in water. Pour in buttered pans and when cool 

enough can be pulled, if desired. 

— Josephine Clifford. 

Salt Water Taffy. 

Two pounds of C sugar; M pound butter; K even tablespoon 

salt; 2 pounds of glucose; 1 ounce glycerine; 2 teaspoons vanilla. 

Just enough water to wet the sugar so it wont burn while getting 

started over the fire. Boil; when done, it should break crisply in 

cold water. Pull and cut in small pieces. 

— Miss Jennie Russell. 

White Taffy. 

Two pounds C sugar; 1 ounce glycerine; Yx pound butter; 1 
pound glucose; H even tablespoon salt; 2 teaspoons vanilla. A 
little water; boil till brittle in water; cool; pull. 

— Miss Sarah Williams. 

"A perpetual feast of nectar's sweets 
Where no crude surfeit reigns." 

— Milton — Mask of Comus. 


Two even tablespoons Knox's gelatine No. 1; 8 tablespoons 
cold water; 13^ cups granulated sugar; 3^ cup cold water. Put 
the gelatine into 8 tablespoons cold water and let stand until dis- 
solved, then make a syrup of the granulated sugar and i^ cup of 
cold water; boil until it threads. Beat hot syrup slowly over gela- 
tine, add vanilla and beat as long as possible. Roll out 4X pow- 
dered sugar on board, spread mixture over it carefully, cut into 
squares and roll in sugar. 


Fresh Cocoanut Candy. 

About 4 cups sugar; cover with water and boil until you can 
pick up in cold water; add 3^ cup grated, fresh cocoanut and cook 
a little longer. Put out to cool and stir into small flat cakes 

— Maud Fox. 

Butter Scotch No. I. 

One cup sugar; J^ teaspoon vanilla; 1 teaspoon butter; pinch 
of soda. Put the sugar in stew pan until all is dissolved. Then add 
soda and butter and vanilla. Stir all constantly. Boil until when 
dropped into cold water, it forms a hard ball. Pour onto buttered 
plates and mark into squares. 

— Marie Weldon. 

Butter Scotch No. II. 
Three cups C sugar; 3 tablespoons water; 1 tablespoon vine- 
gar; 3^ cup butter. Follow directions in preceding recipe. 

— Charles Brouse. 

"The setting sun and music at its close 
As the last taste of sweets, is sweetest last 
Writ in remembrance, more than things past." 

— Shakespeare. 

Nougat I. 

Three cups granulated sugar; % cup corn syrup; 3^ cup cold 
water. Boil until syrup will make a firm ball in cold water. Then 
pour this syrup on the beaten whites of 2 eggs. Beat until it can 
no longer be stirred. Add chopped nuts and fruit, as desired. Pour 
into a pan and press down with the fingers. This candy is spongy 
and doesn't harden like fudge. If made right, it is very good. 

Nougat II. 

Two cups granulated sugar; 3^ cup corn syrup (Karo syrup); 
% cup water; 2 tablespoons vinegar. Boil all together. Beat the 
whites of 2 eggs; when the above mixture will thread when dropped 
from the spoon, beat about }/^ of it into the eggs, continue beating 
while the other % boils until it hardens when dropped into cold 
water. Beat this % into the egg mixture and continue beating 
until it will stiffen when turned into buttered platter. When it first 
shows signs of stiffening, which is a slightly dry look, add a large 
cup of shelled, chopped nuts. Pecans or English walnuts are best. 

— Mrs. a. C. Deming. 


Molasses Candy. 

One cup molasses; 3 cups sugar; 1 cup boiling water; 3 table- 
spoons vinegar; 3^ teaspoon cream tartar; 3^ cup melted butter; 
Yi teaspoon soda. Put first 4 ingredients in kettle over front of 
range; as soon as boiling point is reached, add cream of tartar, 
boil until when tried in cold water mixture will become brittle. 
Stir constantly during last part of cooking; when nearly done, add 
butter and soda, pour into buttered pan and pull; while pulling, 
add 1 teaspoon of vanilla. 

Horehound Candy. 

Three cups C sugar; 1 tablespoon vinegar; 3^ cup horehound 

Part 1. Steep 1 teaspoonful of horehound leaves in 3^ cup of 
water 5 minutes. 

Part 2. Boil together the sugar, tea and vinegar until when 
dropped into cold water it forms brittle threads like glass. Pour 
nto buttered tin and mark into squares with a chopping knife: 

— Charles Brouse. 

Candied Orange Peeling. 

Get together the skins from about a dozen oranges. Cut into 
strips or pieces and cook for 20 minutes in salt water. Pour off 
this water and boil 20 minutes in plain water. Then after pouring 
off this water, boil again in plain water for about 20 minutes. Then 
add as much sugar to dissolve it. Boil the sugar and water until 
it is a syrup. Then add the peeling and cook it down until there is 
nothing left to boil. It should boil under a very slow fire at the 
last. Then take each piece out and roll it in granulated or pow- 
dered sugar. Put away to get cold and stiff. If packed in fruit 
jars it will keep for many months. 

— Charles Bro use 

Stuffed Dates. 

Remove seeds from dates and fill space with meats from Eng- 
lish walnuts or almonds. Roll in powdered sugar. 

"Their wives have sense like them, they see and smell and 
have their palates both for sweet and sour." 

— Othello. 


Nut Candy. 

Two cups brown sugar; 3^ cup milk; 3 2 cup water. Boil un- 
til forms hard ball in water. Pour over beaten white of egg and 
beat; add walnuts (black). 

— Mrs. Chandler Starr. 

Peanut Candy. 

Two cups white sugar; 1 cup shelled or chopped peanuts; 
little salt; piece of butter; Y2 teaspoon soda. Put sugar into per- 
fectly smooth granite pan. Stir constantly over fire till sugar is 
melted to a syrup. Remove from fire and stir in nuts, when stiff- 
ened, pour out into buttered tin and let cool. 

Peanut Brittle. 
Boil together a cupful each of molasses and brown sugar, a 
tablespoonful of vinegar and 2 tablespoonfuls of butter. When a 
little dropped in cold water is brittle, add a cup of blanched pea- 
nuts. Remove at once from fire; add a teaspoonful of baking soda. 
Beat hard and pour into buttered pans. 

Cracker Jack. 

Pop the corn, and after removing all the hard and unpopped 
kernels, pour into a deep bowl. Add some nut kernels. Boil until 
the syrup cracks in cold water; 1 cupful of molasses, 2 cupfuls of 
sugar, 1 tablespoon of butter, 2 tablespoons of vinegar; take from 
the fire, add Y^ teaspoonful of soda, beat briskly and pour over 
popped corn and chopped peanuts. This is enough syrup for 3 
quarts of popped corn. 

Pop Corn Balls. 

Use above recipe and form into balls. 

Puffed Rice Candy. 

Use syrup as for cracker jack and pour over puffed rice. 

— Marion Welch. 

Crystallized Fruits. 

Crystallized fruits are a delicious confection. The fruits best 
adapted for this purpose are peaches, pears, plums, pineapples, 
cherries and currants. A small incision is made in the side of the 
small fruits to extract the pits. The larger fruits are pared and 


quartered, and the pineapple is cut in slices half an inch thick 
across the fruit. The coarse fibre of the centre should be cut out 
of each slice. Weigh the fruit, and allow an equal quantity of the 
best white sugar. Make a rich syrup of a small cup of water to 
each pound of sugar. Boil for a few minutes, then add the fruit, 
and cook gently until it is transparent. Remove the fruit carefully 
onto a wire strainer, and let stand until perfectly cold. Then 
sprinkle liberally with powdered sugar, and set the strainer on a 
dis"h in a moderate warm oven for 2 hours, repeating the process 
until the juice has ceased to drip and the outside is dry and crystal- 
lized. It is then removed from the oven, and allowed to get per- 
fectly cold before it is packed away in boxes between layers of 
waxed papers. 

"Stolen sweets are best." 
— IviD. 

Maple and Nut Creams. 
Break a pound of maple sugar into small pieces. Add 3^ cup 
of boiling water and boil, without stirring, to the soft ball stage. 
Remove from the fire and stir until creamy. Drop from a teaspoon 
in small rounds upon a buttered plate. Finish by pressing the 
unbroken half of an English walnut meat upon the top of each. 

Candied Walnuts. 

One cup sugar; \i cup water. Boil syrup until thick, just past 
threading point; add a few drops of vanilla. Turn in 1 cup of wal- 
nut meats, stir until sugared. Delicious. 

— Miss Radecke. 

Glace Nuts. 
Two cups sugar; 1 cup boihng water; one-eighth teaspoon 
cream tartar. Put ingredients in a smooth sauce pan. Stir, place 
on range and heat to boihng point; boil without stirring until syrup 
begins to dissolve, which is 310 degrees F. Wash off sugar which 
adheres to sides of sauce pan, as in making fondant. Remove the 
sauce pan from the fire, and place in larger pan of cold water to 
instantly stop boiling. Remove from cold water and place in a 
sauce pan of hot water during dipping. Take the nuts separately 
on a long pin and dip in syrup to cover. Remove from syrup and 
place on oiled paper. 

— Gertrude Gardner. 


"And close at hand the basket stood 
With nuts from brown October's wood." 

Salted Almonds No. I. 

Blanch 34 pound Jordan almonds and dry on a towel. Put 
% cup olive oil in a very small sauce pan. When hot, put in 34 
of the almonds and fry until delicately browned, stirring to keep 
almonds constantly in motion. Remove with a spoon or small 
skimmer, taking up as little oil as possible. Drain on brown paper 
and sprinkle with salt; repeat until all are fried. 

Salted Almonds No. II. 

Blanch 3^ pound of almonds by pouring over them 1 pint 

boiling water; let stand 3 minutes. Drain and cover with cold 

water. Remove skins and dry almonds on a towel. Fry in hot fat, 

using equal parts of butter and lard. Drain on brown paper and 

sprinkle with salt. 

— Leola Arnold. 

Salted Peanuts. 

Use peanuts which have not been roasted. Remove skins and 
follow directions same as salted almonds No. 1 or No. 2. 

Salted Pecans. 

Buy the shelled pecans and follow directions given in preced- 
ing recipe. 

To Clarify Maple Syrup. 

Melt sugar in the usual way and take from the stove while 
quite thin; when cool, add unbeaten white of 1 egg for each quart 
of syrup; stir well and boil until it is the right consistency, then 
strain through thin cloth. Syrup prepared this way will keep a 
long time and will not cake or harden in the syrup pitcher. 

— Leola Arnold. 

''Sweets to the sweet — farewell." 

— Shakespeare. 




Drink to me only with thine eyes 
And I will pledge with mine 

Or leave a kiss but in the cup 
And I'll not ask for wine. 

The thirst that from the soul doth rise 

Doth ask a drink divine; 
But might I of Jove's nectar sup 

I would not change from thine. 

-Ben Johnson. 


God made Man frail as a bubble 

God made Love— Love made Trouble. 

God made the Vine; was it a sin 

That Man made Wine to drown Trouble in? 

— Anon. 

The rule for service of wine at a dinner party calls for white 
wine with the fish. Sherry with the soup. Claret and champagne 
with the roast. Maderia and port wines with the game. Maderia 
and port are decanted and should not be cold, but of the tempera- 
ture of the room. Champagne is either sweet or "dry" and must 
not be decanted, but kept in ice pails and opened when needed. 

Wine is good 

Love is good 

And all is good if understood. 

The sin is not in doing 

But in overdoing. 

How much of mine has gone that way 

Alas — How much more that may! 


To Mull Wine. 

An Excellent French Recipe. 
Boil in a wineglassful and a half of water a quarter of an ounce 
of spice (cinnamon, ginger slightly bruised, and cloves), with 3 
ounces of fine sugar till they form a thick syrup, which must not, 
on any account, be allowed to burn. Pour in a pint of port wine 
and stir it gently till it is on the point of boiling only; it should 
then be served immediately. The addition of a strip or two of 
orange rind, cut extremely thin, gives to this beverage the flavor 
of bishop. In France light claret takes the place of port wine in 
making this, and the better kinds of Vins duPaysare very palatable 
thus prepared: Water, 13^ wineglassful; spice, 3^ ounce, to make 
which quantity use about 24 cloves and the rest of the amount in 
rather more ginger than cinnamon, and 3 ounces of sugar. Boil 15 
to 20 minutes. Port wine or claret, 1 pint, added last. If orange 
rind is used, it should be boiled with the spices. (Taken from an 
old English cook book, published in 1845). 

Port Wine. 

Good imported port wine, 3 gallons; good prepared cider, 12 
gallons; juice of elderberries, 3 gallons: good brandy, 13^ gallons; 
cochineal, 3 ounces. Pulverize the cochineal very fine, put it with 
the brandy into a stone jug; let it remain at least 2 weeks. Have 
cider ready and put 6 gallons of the cider into a 20 gallon cask. 
Add to this the elder juice, port wine, brandy and cochineal. Take 
the remaining 6 gallons of cider with part of which clean out your 
jug that contained the brandy, and pour the whole into the cask; 
bung it tight and in 6 weeks it will be ready for use. 

Wines — Currant, Blackberry or Elderberry. 

These all have powerful medicinal properties, and every fam- 
ily should have at least one kind on hand. The cost of the wine 
is nothing compared to the benefit derived from using it, when 
needed, as it often saves the expense of medicines, as well 
as doctor's bills, besides being more palatable to take than medicine. 

Red or White Currant Wine. 

First place the fruit in a tub or jar and mash or crush it. A 
better way is to put it in a kettle over the fire, crushing some of the 
fruit when first put in, and adding a very little water, just enough 
to keep it from burning. Boil until soft^ then put through a cloth 


lined cylinder. To each quart of juice obtained, add 3 quarts of 
water and 23^ to 3 pounds of sugar, according to taste. Put the 
mixture in a keg, leaving the cork or bung loose, or put it in a tub 
or jar, covering the same with a thin cloth so that the air may 
have access to it. Set it aside and allow it to ferment for about 10 
days, or until fermentation ceases. It is a good plan to skim it 
occasionally with a perforated skimmer while fermenting. After 
that pour it in bottles or jugs, allowing the corks to remain very 
loose, as it will work again for 2 or 3 days. Then when through 
working, take out the corks and fill bottles with juice reserved for 
that purpose. After all signs of fermentation cease, put in the 
corks very tight, tie or wire them in and seal. Wine is best kept 
in a cool place. Blackberry, elderberry, grape or rhubarb wine 
may be made in the same way with the exception that a smaller 
proportion of sugar is required for blackberry. and elderberry wine. 

Elderberry Wine No. II. 

Water, 5 gallons; elderberry, 5 gallons; white sugar, 22 pounds; 
red tartar, 4 ounces. Put these into cask, and add a little yeast 
and let it ferment. When undergoing fermentation, add ginger 
root, 2 ounces; allspice, 2 ounces; cloves, 3^ ounce. Put them into 
clean cotton bag and suspend in the cask. They give a pleasant 
flavor to the wine, which will become clear in about 2 months, 
and may then be drawn off and bottled. 

Currant Wine No. II. 

Take 1 pailful of water to every pailful of currants on the stem. 
Wash and strain; add 3M pounds of sugar to every gallon of the 
mixture of juice and water. Mix well and put into the cask, which 
should be placed in the cellar on the tilt, so that it can easily be 
racked off in October without stirring up the sediment. 2 bushels 
of currants will make 1 barrel of wine. Fill the barrel within 3 
inches of the bung, and make it air-tight by placing wet clay over 
it after it is driven in. 

Cherry Wine. 

To make 10 pints of this wine take 30 pounds of cherries and 
4 pounds of currants; bruise and mix them together. Mix with 
them % of the kernels and put the whole mixture into a barrel 
with }i pound of sugar to every pint of juice The barrel should 


be quite full. Cover the barrel with vine leaves and sand above 
thenij and let stand in a cool place until through working, which 
will be in about 3 weeks; then stop it with a bung and in 2 months 
it may be bottled, 

Apple Wine. 

To each gallon of cider, as soon as it comes from the press, 
add 2 pounds of loaf sugar; boil as long as any scum arises, then 
strain through a sieve and let it cool; now add some good yeast, 
mix well; let it work in the tub 2 or 3 weeks, then skim off the 
scum; draw it off close and turn it; let it stand about a year, then 
rack it off and add 2 ounces of isinglass to the barrel; then add 3^ 
pint spirits of wine to every 8 gallons. 

Note — ^The old recipes all speak of gelatine as isinglass. 

Ginger Wine. 

Bruised ginger, 4 ounces; lump sugar, 10 pounds; water, 5 
gallons. Add 2 eggs. Boil well and skim. Then pour hot on 3 or 4 
lemons, cut in slices. Macerate for 2 hours, then rack and ferment. 
Add spirits, 1 quart; finings, 3^ pint; rummage well; to make color, 
boil saleratus, 3^ ounce; alum, Y^ ounce; in 1 pint of water till 
you get a bright color. 

Lemon Wine. 

Water, 15 gallons; raisins (bruised) 8 pounds; sugar, 30 pounds. 
Boil, then add cider, 7 gallons; ferment and add spirits, 13^ gal- 
lons; white tartar, 6 ounces; essence of lemon, 1 ounce; finings, 3^ 
pint. Shake well the essence with a pint of the spirit until it be- 
comes milky before adding to the wine. 

Dandelion Wine. 

Two quarts of blossoms without any stems (which would make 
the wine bitter). Pour over them 1 gallon of boihng water and 
let stand 3 days and nights, then strain and add 3 pounds of white 
sugar, 2 shced lemons and 2 sliced oranges. Boil for 5 minutes. 
When cooled sufficiently to be about milk warm, add 1 tablespoon- 
ful of good yeast and put in a jug to ferment. Keep the jug full 
until fermentation ceases, and bottle in about 6 weeks. 

— Mrs. W. p. Lamb. 


Grape Wine. 

Water, 4 quarts; grape juice, 4 quarts; sugar, 8 pounds. Ex- 
tract the juice in any simple way, if only a few quarts are desired. 
One can do it with a strainer and a pair of squeezers. Use per- 
fectly ripe grapes. After the first pressing, put a little water with 
the pulp and press a second time, using the juice of the second 
pressing with the water to be mixed with the clear grape juice. 
Put in a keg and fill even full. After fermentation has taken 
place and the scum removed, drain off, bottle and cork tightly. 

Unfermented Wine. 

Pick the grapes well ripened; remove carefully all decayed 
and unripe fruit. Mixed varieties of grapes may be used. Ex- 
press the juice and boil as long as any scum arises; skim carefully 
from time to time; do not boil over an hour; bottle it while hot, 
and seal either in glass bottles, jugs or air-tight casks. It is in 
condition to be used at any time, but after it is once opened it 
must not be allowed to ferment. With the exception of straw- 
berry syrup, this wall be found to be the most delightful and ex- 
hilarating of all unfermented beverages. It needs no sugar, and 
may be diluted when served. 

Unfermented Grape Juice. 

Ten cupfuls Concord grapes; 6 cupfuls water; 2 cupfuls sugar. 
Mash the grapes and cook in 3 cujos of the water; strain; add to 
the skins and seeds 3 more cups of water and cook again; strain. 
Add to the strained juice the 2 cups of sugar and boil 5 minutes. 
Skim, bottle hot in air-tight jars. In serving, add sugar and sliced 
lemon or lemon juice, ice and the grape juice. This is a simple, 
but delicious drink. 

'Good wine needs no bush." 

—"As You Like It." 



For highest cordials all their virtues lose 
By a too frequent and too bold a use. 
And what would cheer the spirits in distress, 
Ruins our health when taken to excess. 

— John Pomfret, in "The Choice." 

Mint Cordial. 

Crush a large bunch of mint and soak the leaves for 1 hour in 
the strained juice of 2 lemons and the grated rind of 1. Cook to- 
gether 1 pint of water and the same amount of sugar until the 
syrup threads. Take from fire and stir into it the lemon and mint, 
the juice of an orange and, if at hand, an equal amount of pine- 
apple juice. Strain and add enough cold water to make a rich 
beverage. Ice and serve. The use of apollinaris water or seltzer 
improves it. 

Blackberry Cordial. 

Put ])erries in a kettle with a very little water and cook until 
soft, then turn into a press cylinder, first putting in a thin muslin 
cloth large enough to fold over the top of the fruit. After pressing 
out the juice add to each pint of juice 1 pound of loaf sugar, 3/2 
ounce of powdered cinnamon, 3^ ounce of mace, 2 teaspoonfuls 
of whole cloves and boil all together for 15 minutes and strain. To 
each quart add 1 pint of good French brandy. It is then ready to 
be bottled. Before using, dilute with water, if necessary. This 
syrup is a sovereign remedy for all summer complaints. 

Quince Cordial. 

Use ripe, sound quinces; rub off fur, cut in small pieces; pour 
over just enough cold water to cover, and simmer until the pulp 
is soft. Put in a double cheese cloth bag and let it drip over night. 
Do not squeeze or press because wdiat remains in the bag can be 
taken through a sieve and used for marmalade. Measure the j nice, add 
}/2 pint of granulated sugar to each pint of liquid, also 2 blanched 
peach kernels. To 3 pints allow 2 cloves. Boil for 15 minutes. 
Skim well, remove from fire, strain and add l^ jDint of brandy to 
each pint of syrup. Turn into a stone jar, protect the opening 
with cheese cloth, let stand a week and then bottle and cork se- 
curely. It may be used in 2 months, but is better if kept 1 year. 



"The cups that cheer but not inebriate wait on each." 

— Wm. Cowper. 

Pear, Orange, Grape or Apple Cider. 

Cider may be made from pears, oranges or grapes as well as 
from apples. Put the fruit over the fire with barely enough water 
to keep from burning, and cover, letting it steam or cook slowly 
until soft. Press out all juice and the result is a pure cider. In 
making orange cider, peel fruit and it is then easily pressed with- 
out heating. 

To Keep Cider Sweet. 

Cider may be kept sweet for 10 years by first putting it in a 
kettle and bringing it to a boil. Set bottles in a pan of cold water 
on the stove and allow the same to come to a boiling heat. Fill 
the bottles, as they stand in the hot water, with the cider. Set 
aside to cool, then cork and seal. 

Champagne Cider. 

Make cider from foregoing recipe and after filling strong pop 
bottles, add 3 raisins and 1 teaspoonful of syrup or sugar to each 
pint of juice. Wire corks in tightly and seal. 


"I do now remember the poor creature, small beer." 

— King Henry IV. 

Cottage Beer. 

Water, 10 gallons; good sweet wheat bran, 1 peck; good hops, 
3 handfuls. Boil all together until the bran and hops sink to the 
bottom. Strain through a thin cloth and when about luke warm, 
add 2 quarts of molasses. As soon as the molasses is melted pour 
the whole into a 9 or 10 gallon cask, with 2 tablespoons of yeast. 
When fermentation ceases, bung up the cask and in about 4 days 
it will be readv for use. 


Ginger Beer. 

Honey, 1 pound; sugar, 20 pounds; lemon juice, 18 ounces; 
yeast, 6 pints; water, 18 gallons; bruised ginger root, 22 ounces. 
Boil the ginger 3^ hour in a gallon of water, then add the rest of 
the water and the other ingredients, and strain, when cool. Add 
the whites of 2 eggs, beaten, and 1 ounce of essence of lemon. Let 
it stand for 4 days and then bottle and it will keep a long time if 
you don't drink it. 

Hops Beer. 

Hops, 6 ounces; water, 5 quarts. Boil 3 hours, then strain 
off the liquor. Pour on 4 quarts of water and 12 spoonfuls of gin- 
ger and boil the hops 3 hours longer. Strain it and mix with the 
other liquor and stir in 2 quarts of molasses. Brown, very dry, 3^ 
pound of bread and put in — rusked bread is best. Pound fine and 
brown in a pot like coffee. After it- has cooled so that it is luke 
warm, add a pint of new yeast that is free from salt. Keep the 
barrel covered in a cool place until fermentation ceases, which you 
may know by the settling of the post. Turn into kegs or bottles 
and keep in a cool place. 

Jamaica Ginger Beer. 

One 4 ounce bottle of Jamaica ginger; 1 ounce cream of tartar; 
6 quarts of water; 1 pound of sugar; grated rind of 1 lemon. Mix 
and heat through, add a tablespoonful of brewer's yeast. Bottle, 
tie the corks and lay in cellar. Good in 4 days. 

"What harm in drinking can there be 
Since punch and life so well agree." 
An Epigram on Punch. 

— Thomas Blacklock. 

A delicious claret punch for luncheons or suppers is made from 
claret, vichy, lemons, sugar and cracked ice, in proportions to suit 
the taste. Roman punch is a lemon sherbet, to which Jamaica 
rum has been added in the proportion of 1 cupful of rum to 1 quart 
of sherbet. 

Roman Punch. 

Three cups of good lemonade; 1 glass of champagne; 1 glass 
of rum; whites of 2 eggs; }/2 pound of sugar; juice of small orange. 
Mix well and serve in glasses half filled with broken ice. 


Claret Punch. 

One quart of claret; )^ pint of ice water. Cover 2 lemons, 
sliced thin, with }/^ cup of powdered sugar and let stand 10 min- 
utes. Add the water and wine and mix well. Serve in glasses 
with ice. 

Old Bachelor's Punch. 

Put into 3^ pint tumbler the very thin rind of a fresh lemon 
and fill with boiling water; squeeze the juice into a second glass 
of the same size, and fill it nearly to the brim with sugar lumps; 
then pour in as much boiling water as it will contain, and when the 
sugar is dissolved, turn the contents of both glasses into a hot jug; 
add a tablespoonful of fine currant jelly; stir the whole well; keep 
it very hot, and add to it as much spirit as will make it pleasant, 
but in the proportion of 2 glasses brandy to 1 of rum. 

Taken from an old English Cook Book, printed in 1845. 

Temperance Punch. 

Upon a tablespoon of good tea pour 2 quarts of boiling water. 
Meantime have ready the juice and peelings of 3 lemons and 1 
orange, in a pitcher. When the tea has steeped 5 minutes, strain 
it into the pitcher of fruit juice, add sugar to taste and cool. Serve 
in glasses with ice. 

Ginger Punch. 

One quart of cold water; 1 cup of sugar; 3^ pound of Canton 
ginger; 3^ cup of orange juice; 3^ cup of lemon juice. Chop gin- 
ger, add to water and sugar and boil for 15 minutes. Add fruit 
juices, cool and strain. Serve with ice. Apollinaris water may be 
added, if desired, also several spoons of ginger syrup if the chopped 
ginger is not strong enough to flavor. 

Unfermented Grape Punch. 

Juice of 3 lemons; juice of 1 orange; 1 pint of grape juice; 1 
quart of water; 1 cup of sugar. If served from a punch bowl, add 
sliced oranges and pineapple. This makes a dainty punch for re- 
ceptions and special occasions. 


Punch a la Naples. 

Two cups of water; 2 pounds of rhubarb; 1 cup of sugar; 1 
cup of orange juice; 34 cup of lemon juice; j^ cup of pineapple juice; 
]4 cup of ginger syrup; 1 small bay leaf. Slice rhubarb without 
peeling it, cover with the water, add bay leaf and cook until ten- 
der. Strain, add sugar, boil 5 minutes more, add fruit juice and 
cool. Ice and serve. 

Castalia Punch. 

One can grated pineapple; 3 cups boihng water; 1 cup strong, 
freshly made tea; 4 cups sugar; juice of 6 oranges; juice of 5 lemons; 
2 cups of strawberry juice; 1 cup Maraschino cherries; 1 quart apol- 
hnaris water; 5 quarts water. Spring mint leaves and grapes. 
Serve in a punch bowl with ice. 

Fruit Punch. 

Six bananas; 6 oranges; 4 lemons; 1 pint strawberry juice; 
4 cups sugar; 4 cups water; 6 quarts ice water; 1 split apolhnaris; 
1 cup freshly made tea. Boil the 4 cups of water with the sugar 15 
minutes and when cool, add the juice of oranges, lemons, straw- 
berries, the pulps of 4 of the bananas and the tea. Let stand on 
ice until time of serving, then add ice cold water, the apolh- 
naris and the pulp of the other 2 bananas, cut in slices 34 inch in 


For Picnics or Private Parties. 

Cut the lemons in small pieces and put in a press to extract 
the juice. To each quart of water and ice allow 2 large lemons 
and from a quarter to a third of a pound of sugar, according to taste. 

Seltzer Lemonade. 

Juice of 1 lemon; 2 tablespoons of sugar; small chunks of ice 
and seltzer or apollinaris water to fill up the glass. 


Fruit Lemonade. 

Boil 1 cup of sugar and 2 cups of water 10 minutes. Cool, and 
add 1 cup of lemon juice, 1 cup of preserved cherries, strawber- 
ries or raspberries, and dilute with a small amount of water. Serve 
with lumps of ice. 

Pineapple Lemonade. 

Make a syrup by boiling 1 pint of water and 1 cup of sugar 10 
minutes. Add 1 can of grated pineapple and the juice of 3 lemons. 
Cool, strain and add 1 quart of ice water. Serve in lemonade glasses. 

Ginger Lemonade. 

The juice of 3 lemons; 6 glasses of water; enough sugar to 
sweeten; a cup of cherry juice, or the juice left from a cherry sauce, 
with a few cherries left in it. Mix all together and set away to 
cool. When ready to serve, add 1 pint of ginger ale and lumps of ice. 

— Charles Brouse. 

Irish Moss Lemonade. 

One-fourth cup Irish moss; 2 cups boiling water; 4 tablespoons 
lemon juice; sugar to taste. Soak, pick over and wash the moss, 
soaking i-^ hour. Pour off water and add the boihng water. Cook 
until syrup-like; keeping it just below boiling point. If it becomes 
too thick add more hot water. Strain, add the lemon juice and 
sugar. Serve hot. This is excellent for sore throat and cold on 
the lungs or any inflammation of the mucous membrane. 

Delicious Milk Lemonade. 

Dissolve 6 ounces of loaf sugar in a pint of boiling water and 
mix with them a quarter of a pint of lemon juice, and the same 
quantity of Sherry; then add ^ of a pint of cold milk; stir the 
whole well together and pass it through a jelly bag till clear. 
Taken from an old English Cook Book, printed in 1845. 

Excellent Portable Lemonade. 

Rasp, with ^ pound of sugar the rind of a very fine juicy 
lemon; reduce it to a powder, and pour on it the strained juice of 
the fruit. Press the mixture into a jar and when wanted for use, 
dissolve a tablespoonful of it in a glass of water. It will keep a 
considerable time. If too sweet for taste of the drinker, a very 
small portion of citric acid may be added when it is taken. 

This is taken from an old English Cook Book, printed in 1845. 



Made from Berries and Small Fruit. 

Fruit Sherbet. 

Mash any ripe fruit and pass it through a sieve. To every 
quart of juice add a quart of water and sweeten to taste with 
powdered sugar. When the sugar has dissolved, strain again and 
keep in the refrigerator until wanted. 

Strawberry Sherbet, 
One quart of berries, crushed to a paste; 3 pints of water and 
the juice of 1 lemon. Mix and let stand 3 hours. Strain out juice 
and add 1 pound of sugar. Stir well and set on ice until ready 
to serve. 

Pineapple Ade. 

Take fresh, ripe pineapples; pare and cut them into thin slices 
and then into bits. Put into a large pitcher and sprinkle with 
powdered white sugar; pour on boiling water in the proportion 
of ^2 gallon of water to each pineapple. Cover the jjitcher and let 
the fruit infuse into the water until it becomes quite cool, stir- 
ring and pressing down the fruit occasionally with a spoon to get 
out as much juice as possible. When it is cool, set on ice. Serve 
with sugar and ice in each glass. 

Raspberry Vinegar. 

Put a quart of berries into a dish and pour over them 1 quart 
of cider vinegar; let stand 24 hours, then strain through a flannel 
bag and pour this liquor on another quart of berries; do this for 
3 or 4 days successively and then strain it. Make very sweet with 
loaf sugar; bottle and seal. Use 1 tablespoon in a glass of ice cold 
water, to drink in warm weather. 

Raspberry Royal. 

Put 4 quarts of berries into a stone jar and pour over them 
1 quart of cider vinegar and add 1 pound of sugar. Mash berries 
to a paste and let stand in the sun 4 hours. Strain out all the juice 
and add 1 pint of brandy. Put in bottles and lay in the cellar. 
Use about 2 tablespoons of the juice in a glass of ice water when 


Raspberry Cup. 

Mash and strain 2 cups of currants stripped from the stems. 
Mash also an equal quantity of raspberries. Mix the juices, sweeten 
to taste and serve in glasses with ice and cold water. 

Blackberry Shrub. 

For every cupful of fruit juice take Y^ cup of cider vinegar 
and 2 cups of sugar. Put fruit, sugar and vinegar over the fire, 
stir until sugar melts, and boil down to a thick syrup. Skim, strain 
and bottle. When serving, allow \i cup of syrup to ^ of a cup of 
ice water. 

For raspberry shrub use ripe red raspberries and prepare the 
same as blackberry shrub. 

Cherry Nectar. 

1. Two quarts of stemmed red cherries 

In three cups of vinegar stand 
For three or four whole days at least 
Then strain through cloth by hand. 

2. To every pint of liquid tart, 

Add pint of sugar, too; 
Boil twenty minutes, bottle tight — 
And you have a "temperance brew." 

3. This nectar, well diluted, pour 

In glasses of cracked ice; 

Upon a warm or sultry day 

Refreshing 'tis, and nice. 

Fruit Shrub. 

Use the ripe fruit of either cherry, currant or strawberry. Add 
1 cup of water to every quart of fruit and cook until soft, then press 
out all the juice as one would if making jelly. Strain through cheese 
cloth and allow a cup of sugar to each pint of juice. Boil to a 
syrup and strain again. Bottle while hot and seal. When serving, 
dilute with water to taste and chill with cracked ice. 

Flavoring Syrups. 
Made from strawberries, raspberries, pineapples and in the 
following way: Put the fruit in a kettle over a fire with sufficient 


water to prevent burning. When boiled thoroughly soft put through 
a press, using a cloth lined cylinder. To each pint of juice add ^ 
of a pound of loaf sugar and put over the fire. As soon as it comes 
to a boihng heat, pour in bottles that are standing in boihng water, 
and set aside a few minutes to cool. Seal tightly. If properly 
made, it will keep 10 years. 

Soda Syrup, with or Without Fountain. 

The common syrups are made using the following: Pure 
water, ^ gallon; gum arable, 1 ounce; crushed sugar, 4 pounds. 
Mix and boil until the gum is dissolved, then skim and strain 
through white flannel. After which add tartaric acid, 2^ ounces, 
dissolved in hot water. To flavor, use extract of orange, rose, 
pineapple, peach, sarsaparilla, strawberry, lemon, etc.; 3^ ounce 
to each bottle, or to suit your taste. 


"Put this in any liquid thing you will and drink it off." 

— Romeo and Juliet, VI. 

Summer Zephyr. 

Cut into thin slices 1}^ pounds of rhubarb and cover with 
water. Add a stick of bark cinnamon and a bay leaf and cook 
until fruit becomes tender. After straining, add 1 cupful of sugar 
and simmer 10 minutes. Then add 1 pint of orange juice, the 
juice of 3 lemons and 3^ cupful of preserved ginger juice. Cool 
and serve in tall glasses with shaved ice. 

Sassafras Mead. 
Three and one-half pounds brown sugar; 1}/^ pints molasses; 
2 quarts boiling water; 3€ pound tartaric acid. Stir and strain. 
When cool, add 3^ ounce of essence of sassafras. Put in glass jars 
or bottles. To serve, use }i glass of syrup and 3^ glass of water. 
Add a small pinch of soda. Stir quickly and drink while foam- 

— Mrs. Dwight Cutler. 


Mint Julep. 

One quart water; 2 cups sugar; 1 pint claret wine; 1 cup straw- 
berry juice; 1 cup orange juice; juice 8 lemons; 13^2 cups boil- 
ing water; 12 sprigs fresh mint. Make syrup by boiling quart of 
water and sugar 20 minutes. Separate mint in pieces, add the 
boiling w^ater, cover, and let stand in warm place 5 minutes; strain, 
and add to syrup; add fruit juices and cool. Pour into punch bowl, 
add claret and chill with large piece of ice; dilute with water. 
Garnish with fresh mint leaves and whole strawberries. 

Mint Sangaree. 

Crush 2 or 3 sprays of mint with a lump of sugar. Put into a 
glass half full of cracked ice. Add 4 tablespoons of grape juice and 
fill the glass up with charged water. Shake and strain into an- 
other glass. 


Juice of 2 lemons; juice of 3 oranges; juice of 1 pineapple; 1 
cup of powdered sugar; 1 cup of halved cherries; shaved ice; water 
as needed. About 1 pint of grape juice or home-made wine is a 
good addition. If made when cherries are not available, grapes 

can be used. 

— Mrs. Robert McCord, New Albany, Ind. 


One-half pound of sugar; 1 quart of luke warm cream; 1 glass 
of wine. Dissolve the sugar in the wine, then pour on the cream 
slowly, holding the cream pitcher high above the sugar and wine 
so as to make the mixture froth. 

Egg Nog I. 

One egg; speck of salt; 1 tablespoon sugar; % cup milk; 1}^ 
tablespoon wine or 1 tablespoon brandy. Beat the egg, add the 
sugar and salt; blend thoroughly, add the milk and liquor. Serve 

Note: Have eggs and milk chilled before blending. A grat- 
ing of nutmeg may be substituted for the stimulant. 


Egg Nog II. 

One egg; 1 tablespoon sugar; speck of salt; ]A, cup of milk; 
1 tablespoon brandy. Separate egg. Beat yolk, add sugar and 
salt and beat until creamy. Add milk and brandy. Beat the white 
until foamy, but not stiff and dry, and fold in lightly. Serve im- 


Buttermilk should always be served ice cold. On a hot day 
a glass of buttermilk and a cracker or bit of salted toast will often 
prove a sufficient luncheon. 

[;&&&&&:&&&&g^&&&&&&&& ©&&&&&§-&&&'&&^^:^&^:^^'^^^^:^-^^'^^% 

Face, Hair, Hands, Feet 

// ^ou want your Face, your Hair, ^our Hands 
taken care of in the most scientific and up-to-date 
manner, and your Feet, which for comfort and well- 
being need a great deal of attention, call on 

Mrs. 5. Richter, 

New Phone 13721 
Bell Phone 1075W 
606 - 607 A5HTON BUILDING 


To the Ladies of the Mendelssohn Club 

When you give a luncheon, reception, dinner 
or party of any kind 

Just Remember 

That our Sanitary Ice Cream Factory and Model 
Bakery can help you out by furnishing you with 
anything in this line. 

Also Remember 

That our several provision stores can furnish you 

with everything in the edible line. 

There is nothing good to eat that we do not carry 

in stock. 

Every article used in the receipts in this book can 

be purchased at our stores. 


The Big Cash Provision Dealers 

202-204-206 South Main Street. 502-504 East State Street. 

1061-1063 West State Street Cor. Grand Ave. & Fourth St., BELOIT, WIS. 

Wholesale House, 220-222-224-226-228-230-232 N. Water Street. 


A. H. Pike has the largest 
and finest line of 

Hkh Cut Glass 

in the city, and as he buys direct from 

the cutters, his prices are 

always the lowest. 

Coffee machines and 
Chafing Dishes 

We keep the very best and the prices 
on these only run from 

$4.00f $S,00f $7.00; $9.00 

Simply get our prices, as we have 
them to suit everyone. 


109 W. State St. 



James F. Bennett 

ICa^t^s' Sailor 

I 109 So. Main St. 





Over forty years ago, before the clays of dining cars on the 
raih'oads, a party of Chicago gentlemen decided to take a journey 
to the Pacific Coast. Those were not the days of rapid transit and 
a journey to California meant a week or more of travel. It was 
the custom then for the trains to stop at railroad eating 
houses "twenty minutes for refreshments" and very poor meals 
they were. Not rehshing the idea of eating such food these trav- 
elers tried an entirely new experiment. There was living in Chi- 
cago at that time a 3'oung man by the name of Kinsley, who kept 
a small restaurant. His reputation for cooking was excellent. 
One of the partv was delegated to ask Mr. Kinsley if he would go 
with them and in some way manage to cook for them some good 
meals on the train. He consented to do so, carried food and chafing 
dishes and with the latter alone cooked and served to the party 
delicious meals of all kinds during the entire journey. He gained 
a great reputation for this and it was the beginning of his career 
as a famous caterer of national repute. He amassed a large for- 
tune and became one of the leading business men of Chicago. 

In a chafing dish can be cooked potatoes and other vegetables 
in various ways, eggs in all styles, cheese, oysters, clams, lobsters 
in many ways, birds, prairie chicken, steaks, chops, mushrooms, 
sweetbreads and many kinds of desserts. 

Chicken Terrapin. 

Put in the chafing dish the dark meat of cold chicken, turkey 
or shrimp; cut in small pieces, with a pint of cream or stock and 
when it comes to a boil, stir in the following mixture: 2 table- 
spoons of butter, rubbed into a smooth paste with a tablespoon 
of flour, and the yolks of 3 eggs; a teaspoonful of dry mustard; a 
little ca3'enne pepper and salt, all mixed with a little cream or 
stock. Let it simmer a few minutes (not boil) and serve. 

— Mrs. J. D. Waterman. 

294 THE mp:ndelsohn club cook book. 

Lobster Newberg. 

One pint of lobster meat cut into small pieces; 4 eggs (yolks); 

2 tablespoonfuls of melted butter; 2 teaspoons of brandy; 2 tea- 
spoons of Sherry; cream. Whip the yolks of the eggs and put in a 
large cup and fill up the cup with cream; add a little salt and a 
dash of cayenne pepper. Put the lobster in a chafing dish with 
the butter, let it simmer 3 minutes and add brandy and Sherry 
and cook 3 minutes and add the cream and eggs and cook about 

3 minutes more. Serve hot on square crackers. 

—Mrs. Mutell. 

Creamed Shrimps. 

Half a pound fresh shrimps, picked up fine; Yi teacup of but- 
ter; 1 teacup of cream; 34 cup dried bread crumbs; a small tea- 
spoon dried mustard; salt; white and red pepper to taste; yolks of 
2 eggs. Mix the mustard with a little cream, heat the butter and 
cream in the chafing dish. Add very gradually the beaten yolks 
of the eggs, the bread crumbs and seasoning, and lastly the shrimps. 
Cook but 2 minutes and serve at once on wafers or rounds of bread. 

Welsh Rarebit I. 

One-half pound cheese; 1 tablespoon meltetl butter; ^ tea- 
spoon pepper; 2 eggs; Y^ teaspoon salt; 1 teaspoon mustard; Y 
cup cream. Grate the cheese and put in chafing dish with the 
butter to dissolve. Beat the eggs and add the cream, salt, mus- 
tard and pepper and mix all with the cheese and butter. Use the 
hot water pan under the blazer and cook until thick and creamy. 
Serve on toast or wafers. 

Welsh Rarebit II. 

One-half cup cream (or milk with a little butter) ; 1 cup grated 
cream cheese. Cook in chafing dish till it is soft and creamy. Do 
not stir, as it will make it tough. Add black or cayenne pepper 
and serve on toast. 

— Mrs. Wait Talcott. 

A Digestible Cheese Dish. 

Cream together 1 tablespoon of butter and 2 tablespoons of 
flour with a little salt and a dash of paprika. Add Y ^ cup of sweet 
cream or milk, stir until smooth and add I cup of tomato juice; 
keep on stirring and add 1 large cup of grated cheese and when 


smooth and creani}^, add 1 beaten egg and serve on wafers or squares 
of toast. This is a chafing dish creation which is positively di- 

— Mrs. John Petry. 

Sardine Canape. 

One box of boneless sardines; '4 eggs (boiled hard and chopped 
fine); 3 tablespoons of bread crumbs; Yi pint of cream or very rich 
milk; 1 large tablespoon of butter. Melt the butter, add the cream 
and crumbs, sardines and eggs and season to taste with salt and 
paprika. Cook till heated through and serve on crisp toast very 

French Eggs in Double Cream. 
Boil hard 7 eggs and cut 6 into lengthwise strips. Heat in 
chafing dish Y^ pint of the thickest cream you can get, add a Ht- 
tle salt, paprika and 2 tablespoons of Sherry, then add the egg 
strips. Serve on small sHces of buttered toast and grate over all 
the seventh egg. 


Scrambled Egg with Tomato Sauce. 

Six eggs; 1^ cups tomatoes; 1 teaspoonful sugar; 2 table- 
spoons butter; 1 shce of onion; Y. teaspoonful salt; dash of pep- 
per. Simmer in chafing dish the tomatoes, sugar, butter and onion 
for 5 minutes. Remove onion, add seasoning and eggs, sHghtly 

beaten. Cook as usual for scrambled eggs. 

— Miss Farmer. 


One onion, medium size; 1 tablespoon butter; 1 pint of toma- 
toes, canned, or same amount of fresh ones cooked; 6 eggs (well 
beaten); red pepper and salt to taste. Cut up the onion and fry 
it with the butter in the chafing dish until it becomes dry and 
brown, add the tomatoes. When the mixture boils, put in the eggs 
and stir until the eggs scramble and it all becomes thick. Serve 

on toast crackers. This serves 6. 

— Miss Helen Crumb. 

Venetian Egg, 

Melt 4 tablespoons of grated cheese in chafing dish, then add 
1 can of tomatoes and a slice of onion (chopped). Cook till toma- 
toes are heated through, then add a piece of butter the size of an 

egg and lastlj^ 4 eggs. Stir and cook till creamy. 

— Mrs. Read. 


English Monkey. 

Two eggs; 1 cup of cheese, cut fine; 1 cup of bread crumbs; 
1 cup of milk; butter the size of an egg; salt, pepper to taste; a 
teaspoon of mustard. Melt butter and cheese until soft and add 
seasoning, then add bread crumbs which have previously been 
soaked in the milk for a few miniites. Lastly, add eggs, not beaten, 
and cook. Serve on wafers or buttered toast. 

— Mrs. Read. 

Pigs in Blankets. 

Drain and dry large oysters. Pin around each a thin slice of 
bacon, using a wooden tooth pick. Cook in hot blazer until the 
bacon is brown and crisp. Serve hot on small pieces of toast. 
Garnish with parsley. 

— Miss Crumb. 

Poor Knights. 

Take thick slices of stale bread and dip in sweetened milk to 
which has been added a little flavoring. Dip each slice in beaten 
egg. Fry in blazer in hot lard, brown well on both sides, sprinkle 
with powdered sugar and serve hot. 

Chocolate Canape. 

Two cups of sugar; 3^ cake of chocolate (cut up); 2 table- 
spoons butter; Yi cup of raisins or nuts or both; },^ cup of hot 
water. Melt the chocolate, butter and sugar together, add raisins 
and nuts. Cook till it is thoroughly dissolved and melted together. 
Add the water last to thin it. Cook with the double pan. Serve 
on slices of sponge cake with a heaping teaspoonful of whipped 
cream on top. 

— Mrs. Wood. 




"Hunger is the best seasoning for meat." 

Jelly Making, 

If acid fruits or juices are boiled with cane sugar, the sugar, 
under the influence of heat and moisture, and because of the acid, 
is divided into two sugars, one-half of which is dextrose, the other 
half levulose. The latter is usually in a syrup form. Syrup-like 
jelly has been boiled too long, because the sugar has split. It is 
more difficult to make jelly from an acid fruit. If the fruit is over- 
ripe, and an equal amount of sugar is used, crystals are formed, 
especially from grapes. 

The most satisfactory jelly test is that point at which the hot 
jelly forms a sheet, "jells," when dropped from a cold spoon. By 
this test there is no loss of time as in the usual one of cooHng a 
small amount of hot jelly. If jelly is not thick enough when cold, 
put in the sun to harden; cover with panes of glass. 

To summarize: avoid over dilution of juice; avoid an over 
supply of sugar; avoid over cooking of juice and sugar. 

Crabapple, Quince, Japan Quince, Lady Blush 
Apples, Black Currants. 

These fruits will make a firm jelly with 1 part sugar to 2 parts 
fruit juice. Do not pare the fruit, but remove the seeds and cores; 
cover with cold water and boil 20 minutes; drain through a jelly 
bag and boil 10 minutes, add the sugar which has been heated, 
let it come to a boil and try immediately; if done, skim and pour 
in glasses. When pefectly cold, cover with paraffine or with paper 
dipped in white of egg. Keep in a dry place. 


Grape, Blackberry, Raspberry, Currant, Strawberry. 

These fruits make jelly eusih^, and are treated in the same 
manner as the preceding, only that an equal amount of sugar is 
used, with 1 exception: Use 2 parts sugar to 3 parts juice for grapes. 


Use water sparingly for plums. 

Raspberry and Currant. 

A delicious jelly may be made by using equal parts of currants 
and raspberries, red or black. 

Strawberry Jelly. 

Fill jelly glass Yi fi^ill of sun-preserved strawberries free from 
the syrup. Then fill glass with hot currant jelly, stirring the straw- 
berries evenly through as mixture cools. 

— Mrs. S. N. Jones. 

Marbled Jelly. 

Put in the bottom of a jelly glass a layer of dark jelly (grape 
or plum), let it cool and harden, then put in carefully a layer of 
apple, then another dark layer, then one of light, as green grape. 
Every time jelly is made a layer may be put in a glass and covered 
till another kind is made. This makes a pretty garnish for meats 
or desserts. 

Cranberry Jelly. 

Add a cup of water to a quart of cranberries. Boil about 15 
minutes or until soft. Take off and press through a sieve. Put 
in a double boiler and stir in 1 pint of sugar and boil about 5 min- 
utes. Turn into molds to harden. Do not take out of mold till 
time to serve, as cranberry jelly does not stand long without be- 
ginning to melt. Do not have cranberries too ripe. 




To insure success in canning fruits, two points must be ob- 
served: First, the fruit must be fresh and not over ripe. Second, 
the cans, tops, rubbers and all utensils used, must be thoroughly 
sterilized with boihng water. 

Small Fruit. 

Prepare the fruit, add sugar to taste, put over a slow fire and 
bring to a boil; simmer a few moments, skim and can. Water may 
be added if more juice is desired. These fruits may be canned with 
perfect success without sugar and will better retain the flavor of 
the fresh fruit. Use a little water to prevent scorching. 

Large Fruit. 

For large fruits such as peaches, pears and plums make a syrup 
of 1 pound of sugar to 1 pint of water. Let it boil; skim, add the 
fruit, cook slowly till tender and seal. 

Another Method. 

Place a wooden or wire rack in a boiler. Fill the cans with 
fruit, lay the covers on loosely; place in the rack and put on cold 
water the depth of the rack. Let it boil 10 or 15 minutes. Mean- 
while prepare a rich syrup, putting in some of the fruit to flavor it. 
Take out the cans, fill them with the syrup, screw the covers on 
tight, replace in the boiler and boil till done. Small fruits should 
boil 15 minutes, large ones about 3^ hour. Let the cans remain in 
the boiler until cold. 

To Can Strawberries Without Cooking. 

Use nice firm berries (be sure they are not picked after a rain). 

Fill the cans, shaking them down, pour over them boihng hot 

syrup in the proportion of 5 quarts of sugar to 2 quarts of water; 

seal. Place the cans in a deep receptacle and cover with boiling 

water. Let them stand in the water till cold. All kinds of fruit 

may be canned in this way. 

— Mrs. Murray Carpenter. 


To Can Strawberries, Cherries or Raspberries. 

Four quarts of fruit; 1 quart of sugar; 3 tablespoons water. 
Put in granite or porcelain pan with tight cover and cook in a hot 
oven 20 minutes. Do not uncover while cooking. The fruit will 
not shrink or change color. 

—Mrs. S. M. Gantz, Dixon, 111. 

Small Fruits, Canned Cold. 

Mash the fruit; add an equal amount of sugar; mix thoroughly 
until every particle of fruit is impregnated with sugar. Set on ice 
over night, then can in cold cans. This is used for small fruits. 


Pare the peaches, remove the stones and drop the fruit into 
cold water to prevent discoloration. Prepare a syrup in the pro- 
portion of 2 quarts of water to 1 pound of sugar, boil until clear. 
Pack the fruit tightly in jars, then fill with the boiling syrup and 
seal at once. Set the jars in a wash boiler or tub, cover with boil- 
ing water, then place a lid or blanket over them and let stand till 

To Can Vegetables. 

Tomatoes, asparagus, string beans, peas, beets and corn may 
be canned if cooked in the jars in which they are to be kept. As- 
paragus and beans should be cooked 15 minutes before putting 
into jars. Beets must be cooked 30 minutes, peel them and put into 
jars. Then fill the jars with cold water, adjust the rubbers, lay 
the covers on loosely, put the jars in a rack in the boiler, partly 
cover with cold water and boil 1 hour. Lift out the rack, screw the 
covers on tight, put back in the boiler, cover with boiling water 
and boil 30 minutes. 

Peas need not be cooked before putting into jars, but must be 
boiled 2 hours before and 30 minutes after screwing covers on. 
Corn should be cut or pressed from the cob and packed into jars, 
then boiled 23^2 hours and finished as above. 

All vegetables should be canned the day they are picked and 
all utensils used must be sterilized. 

Tomatoes may be stewed in a kettle and put into cans. Pour 
boiling water over the tomatoes to remove the skins; cut into 
pieces, put into a granite or porcelain kettle and cook slowly 30 



Preserved Fruit. 

Preserved fruits are those which are cooked in a thick syrup. 
Allow 1 pound of sugar to each pound of fruit. For large fruits 
prepare this syrup with the required amount of sugar dissolved 
in a little water. 

Conserves or Candied Fruit. 

Conserves or candied fruits are preserved fruits, dried. Pre- 
pare as above, and simmer gently until transparent; drain in a 
sieve, dust with sugar and dry in the sun or in a moderate oven. 
When it has lost its moisture roll in granulated sugar. Keep be- 
tween sheets of waxed paper. 

Strawberry Preserves. 

One quart of strawberries; 1 quart of sugar. Put strawber- 
ries in a porcelain or granite kettle and cook, without water, 20 
minutes over a slow fire, then add sugar and cook 5 minutes; put 
into jelly tumblers and when cold cover with paraffine and seal. 
It is best to cook only 1 quart at a time to prevent the fruit from 
breaking up. The berries remain whole and the preserve is rich 

and delicious. 

— Mrs. F. F. Wormwood. 

Sun-Preserved Strawberries. 

Use equal weight of fruit and sugar; put in a kettle and bring 
it almost to the boiling point. Remove from the fire and pour 
into big platters or plates. Cover each dish with a square of glass 
to keep out the flies and dust and to increase the heat; put in the 
sun for 10 or 12 hours till the fruit is transparent and the juice rich 
and thick; put into hot pint jars and seal. These are much better 
than strawberries prepared in any other way. Cherries, gooseber- 
ries and raspberries can be treated in the same way with as delic- 
ious results. 

— Mrs. Wm. S. Ives. 

Gooseberry Conserve I. 

Two quarts gooseberries; an equal weight sugar; 1 pound 
seeded raisins; Y^ pound English walnut meats. Mix all together 


except the nut meats and cook till like jam; then add the nuts, 
blanched and broken in pieces. Remove from the fire at once and 

— Mks. H. H. Hurd. 

Gooseberry Conserve II. 

Three pounds gooseberries; 3 pounds sugar; 1 pound raisins; 3 
oranges, grated rind and juice. Chop the gooseberries and rais- 
ins. Cook to jelly. 

— Mrs. M. B. St. John. 

Currant Conserve. 

Five pounds currants; 5 pounds sugar; 5 oranges, peeled and 
cut fine; 23^ pounds raisins. Cook 30 minutes after it boils; seal. 

—Mrs. W. J. Burr. 

Cherry Jam. 

Wash and pit cherries; cook till tender; drain through a jelly 
bag. Put the pulp through a vegetable press, 4 cups pulp; 3 cups 
sugar; cook 10 minutes. Juice may be used in drinks. 

— Mrs. Frank Edmison. 


Soak cherries in vinegar over night. In the morning pour off 
the vinegar and pit the cherries. Weigh the cherries, taking the 
same weight of sugar. Put in a crock or jar. Stir every morning 
for 10 mornings. These ma}^ be canned or left in the jar. 

— Mrs. Oscar Keller. 

Black Raspberry and Rhubarb Jam. 

One quart raspberries; heat and mash; 2 quarts rhubarb; peel, 
cut in thin slices and cook. Mix the two, add equal measure of sugar, 
boil until thick Uke jam. 

— Georgia Somers. 

Pieplant and Pineapple Marmalade. 

One and one-half bowls pieplant; 13^2 bowls pineapple; 23^ 
bowls sugar. Cook until thick. 

— Mrs. Clinton B. Helm. 


Pineapple and Apricot Jam. 

Two large pineapples; 6 dozen apricots; % pound sugar to 

each pound of fruit. Put the fruit through a meat chopper, add 

the sugar and cook. 

— Mrs. Chester McFarland. 

Fruit and Nut Conserve. 

Two quarts strawberries; 1 pound pineapple; 1 pound pie- 
plant; 3^ pound dates; }4 pound figs; 3^ pound English walnuts. 
Preserve strawberries, pineapple and pieplant, separately, using 
pound for pound of sugar. When pineapple and pieplant are 
nearly cold, draw each from syrup and add to strawberries. Chop 
figs, dates and nuts and add to preserves with the juice of 2 lemons 
and 3^ pound of sugar. Cook all together slowly }4 hour; put in 

glasses and seal. 

— Mrs. S. N. Jones. 

Orange and Pineapple Conserve. 

Four pineapples; 4 oranges; 4 j^ounds sugar; 1 cup blanched 

almonds. Remove skin from jjineapples and seeds from oranges; 

chop both, put with the sugar and cook slowly till thick. When 

nearly done, add the almonds, chopped. 

— Mrs. George Manny. 

Orange Jam. 

Three pounds rhubarb; 3 oranges; 3 pounds sugar. Grate the 
rind of 1 orange and use the pulp of all the oranges. Mix with the 
rhubarb and sugar and let stand over night. • Then boil till like 
jam and pour in glasses. 

—Mrs. H. W. Hall. 

Orange Marmalade I. 

Six good sized oranges, cut in quarters. Put them through a 
meat chopper at night and add 12 small cups of water. Let stand 
over night. In the morning cook 3^ hour. Let stand over night. 
The next morning add 9 pounds sugar and boil 20 minutes. Put 
in glasses. This is very delicate and light colored. 

— The New York Astors. 
(Through the kindness of a friend.) 


Orange Marmalade II. 

Three oranges and 1 lemon, shaved fine. Measure 1^ quan- 
tity of water; stand 12 or 14 hours. Measure l}4 quantity of sugar. 
Boil 20 minutes or until thick. 

—Mrs. Chas. Reitsch. 

Grape Fruit Marmalade. 

One grape fruit; 2 lemons; 2 oranges. Extract the juice and 
pulp of all the fruit, cutting away all the white skin and core of the 
grape fruit and oranges. Grind the rinds in the meat chopper and 
measure pulp, rinds and juice. Pour 3 times as much water as 
there is fruit over the fruit and let it stand over night. In the morn- 
ing boil till tender (about }/2 hour), then add equal amount of 
sugar and let it stand over night. The next morning boil down till 
thick and put in jelly tumblers. This amount makes 10 or 12 
glasses full. 

— Mrs. Frederick Haines. 

Peach Conserve. 

Three pounds peaches, freed from skins and stones; 3 pounds 
sugar; 2 oranges, sliced or chopped; 1 pound raisins, chopped a lit- 
tle. Put all on stove and cook until of thickness desired. When 
ready for jars, add 1 pound English walnut meats, broken fine. 

— Georgia Somers. 

Spiced Currants, Cherries or Gooseberries. 

Six pounds fruit; 4 pounds medium brown sugar; 1 small pint 
vinegar (not too strong); 1 tablespoon cinnamon; 1 scant table- 
spoon cloves. Boil 1 hour. 

— Susan Whittlesey. 

Spiced Currants. 

Two quarts currants; 13^ pounds granulated sugar; 1 table- 
spoon cinnamon; 1 teaspoon cloves; 3^ teaspoon ground nutmeg. 
Mix the currants and sugar and cook 1 hour very slowly. Add the 
spices and in 5 minutes take from the fire and pour into hot jelly 
glasses. The tart of the fruit makes it unnecessary to add vinegar. 
Currant jelly nearly ready to take from the fire can be spiced and 
used instead of the preceding, if one cannot eat the seeds. 

— Mrs. J. L. Keep. 


Spiced Peaches. 

Fourteen pounds fruit; 7 pounds sugar; Y^ pint vinegar; cassia 
buds; cloves. Stick a few cassia buds and cloves in the peaches, 
cover with the sugar and let stand over night. In the morning 
drain, and add the juice to the vinegar. Boil and add the fruit. 
Cook till tender. Remove the peaches to cans and cook the syrup 
till of the consistency of cream and fill up cans. 

— Mrs. L. a. Weyburn. 

Apple Ginger. 

Three quarts chopped apple; 3 pints sugar; 1 pint water; 2 

ounces pounded white ginger root. Boil until fruit is transparent, 

and put in jars. 

— Miss Caroline Radecke. 

Fig Jam. 

Four pounds rhubarb; 1 pound figs; 4 pounds granulated sugar. 
Cut the rhubarb up small; chop the figs; mix all together and let 
stand over night. In the morning boil about 1 hour till like jam 
and put in jelly glasses and cover thick wdth parafhne. 

—Mrs. H. W. Hall. 

Tomato Preserves. 

Scald tomatoes to remove skins; cut in pieces and put in a 
porcelain kettle over a slow fire. When they have cooked a few 
minutes pour off the water which has separated from the tomatoes. 
Weigh them, adding ^ pound of sugar to each pound tomatoes. 
Cook until thick. When partly cooked, add thin slices of lemon, 
allowing 2 lemons to about 5 pounds of tomatoes. Seal. This is 
nice for either the small yellow or large red tomatoes. 

— Mrs. F. M. Needham. 

Spanish Preserves. 

Scald 1 peck medium sized, ripe, red tomatoes to remove skins. 
Put 2 handfuls common unslaked lime in a pail of water, pour over 
tomatoes and let stand all night. In the morning rinse tomatoes 
well and wipe dry. To each pound of tomatoes add Yi pound of 
sugar; put over fire, add 1 large handful whole cloves. Cook slowly 
until syrup is thick, about 4 hours. Is delicious and has no tomato 

— Mrs. Stanton Hyer. 


Quince Preserves. 

One measure of quinces, sliced; an equal amount of sugar; 
2 measures of pound sweet apples; an equal amount of sugar. 
Cook the quinces and apples separately until tender, then put them 
together and seal. 

Green Tomato Mince Meat. 

One peck green tomatoes, chopped; 5 pounds brown sugar; 
2 pounds seeded raisins; 1 cup vinegar; 2 tablespoons each of salt, 
ground cinnamon and cloves. Cook slowly 3 hours; seal. If not 
thick enough when ready to use, put in a few rolled crackers. 

— Mrs. Dwight Cutler. 


Sweet Cucumber Pickles. 

Cut long cucumbers lengthwise and select those that have but 
few seeds. Remove the seeds and salt cucumbers well. Let them 
stand for 3 or 4 hours. In order to dry thoroughly, tie them in a 
cloth and let them hang over night. To 4 quarts of vinegar, add 
^ pound of sugar and some cloves, and let it boil. Add the cucum- 
bers and let them boil up once in the vinegar. When cool, place 
in glass or earthen jars and seal. 

— Ernestine Schumann-Heink. 

Cucumbers in Vinegar. 

Cut the cucumbers in 4 pieces lengthwise, remove seeds, salt 
thoroughly and place in earthen jar until the following day. Next 
day dry the pieces of cucumbers with a clean towel, and place them 
in layers in the jar. Between each layer put mustard seeds, whole 
pepper, little onions and cloves. Cover with boiling vinegar. Good 
wine vinegar is best. Let cucumbers remain in vinegar for a day 
or two. Then pour off the vinegar and heat it again and pour over 
pickles. Repeat this the following day and when the vinegar has 
cooled, seal the jar. These are also called mustard pickles. 

— Ernestine Schumann-Heink. 


Mother's Cucumber Pickles, 

Wash small cucumbers fresh from the vines, put in a crock, 
sprinkle with salt and cover with boiling water. The next morn- 
ing drain carefully. Put vinegar enough to cover in a kettle, bring 
to a boil, put in the cucumbers and let it just boil up again. Quickly 
remove the cucumbers to jars, fitting them in closely; fill with the 
boiling vinegar and screw on the tops. Will keep indefinitely and 
be fresh and crisp. 

— Mrs. J. L. Keep. 

Sour Cucumber Pickles (Easy), 
One cup ground mustard; 1 cup salt; 1 gallon vinegar. Put 
in a 2-gallon jar and mix thoroughly. Wash the cucumbers and 
wipe them dry (this is necessary); do not cut them. Fill the jar 
with them and press down with a plate. These will remain firm 
all winter. 

— Mrs. Daniel Ticknor. 

Mixed Pickles. 

One peck green tomatoes; 2 quarts small white pickling onions; 
2 cauliflower; 4 sweet red peppers; 1 quart sweet midget cucum- 
ber pickles; 1 ounce cassia buds; Y2 ounce whole mace; 2 ounces 
white mustard seed; 1 ounce celery seed. Cut the tomatoes into 
small pieces, sprinkle with salt and let stand over night. Drain 
and bring to boil in weak vinegar. Cut the cauliflower and red 
peppers in small pieces, and mix with the onions, tomatoes and 
cucumbers. Take vinegar enough to cover, putting it into a kettle 
over the fire. Add the spices and 1 pound of sugar to each pint of 
vinegar. When it boils, add i-^ of the mixed vegetables and sim- 
mer till they are tender. Remove these to a crock, add }/^ more 
to the hot vinegar and so on till all are cooked. Then boil the vine- 
gar a few minutes and pour over. Drain off the syrup 3 successive 
mornings and boil. The last time, fill glass jars with the pickles, 
and fill with the syrup and seal. 

— Mrs. J. L. Keep . 

Mustard Pickles I. 

One quart small cucumbers; 2 quarts small onions; 2 quarts 
green tomatoes, if large, slice them; 2 heads cauliflower. Place in 
separate dishes, salt, and let stand 24 hours. Drain. Cook cauli- 
flower in weak vinegar {Y2 water) and drain. Put onions in 1 gal- 


Ion good vinegar, let boil; add cucumbers, let boil; add tomatoes, 
let boil; add cauliflower, let boil; add 4 green peppers, chopped 
fine (remove seeds). Mix 1 cup of flour, 24 tablespoons ground 
mustard, 1 ounce mixed spices, 3 cups sugar; add this to pickle, 
boil and stir constantly. Take from the fire, add 1 ounce turmeric 
powder dissolved in a Httle water, 1 tablespoon butter, 1 ounce 
celery seed, 1 ounce mustard seed. Salt and pepper, if necessary. 

— Jennie Minzinger. 

Mustard Pickles II. 

Two quarts small cucumbers; 1 quart sliced cucumbers; 1 
quart small onions; 1 large cauliflower; 4 green peppers, chopped 
fine. Make a brine of 4 quarts water and 1 pint salt. Pour it over 
mixture of vegetables and let stand 24 hours; then heat just enough 
to scald and turn in colander to drain. Mix 6 tablespoons of best 
ground mustard, 1 scant cup flour, 1 tablespoon turmeric with 
enough vinegar to make smooth paste. Add 1 cup sugar and suffi- 
cient vinegar to make 2 quarts in all. Boil this mixture until it 
thickens and is smooth, stirring all the time; then add vegetables 

and cook until well heated through. 

— Mrs. S. N. Jones. 

Oil Pickles. 

One-half peck small cucumbers; 1 ounce black mustard seed; 

1 ounce white mustard seed; 1 ounce celery seed; 3^ pint oHve oil 

(full) ; 2 onions, chopped fine. Slice the cucumbers thin, place in a 

gallon jar a thick layer of the sHced cucumbers, then sprinkle with 

salt; continue same until jar is filled. Let it stand 3 hours. Drain 

and rinse; add the other ingredients, put in fruit jars, cover with 

vinegar and seal. 

— Mrs. J. L. Pierce. 

French Cucumber Pickles. 

SHce thin, but do not pare, cucumbers sufficient to fill a gal- 
lon jar. Give a good sprinkhng of salt, let stand 3 hours. Take 1 
ounce of black mustard seed, 1 ounce of white mustard seed, 1 
ounce of celery seed and 3^ pint of olive oil. Drain carefully the 
cucumbers; again place in glass jars in layers, sprinkhng the seeds 
and a portion of the oil between each layer. Continue till the jars 
are full and cover with good cold vinegar. The cucumbers re- 
main deliciously fresh and crisp. 

— Mrs. Wm. S. Ives. 


Green Tomato Pickles. 

One peck green tomatoes; 2 quarts onions; 2 green peppers; 
13/^ quarts vinegar; 1 ounce stick cinnamon; 2 pounds brown sugar; 
Yi ounce whole cloves; 2 teaspoons white mustard seed; 1 teaspoon 
black pepper. Slice tomatoes and onions thin and let them stand 
over night with salt sprinkled over them; drain; add peppers; 
cover with plain vinegar and boil till tender. Drain, put in jars, 
and pour over the vinegar boiled with the spices and sugar. 

— Miss Sarah Williams. 

Pickled Beets. 

Cook the beets till tender, slice while hot and pack into hot 
jars. Then take equal parts of vinegar and water enough to fill 
the jars; acid sugar and salt to taste; boil and cover, sealing the jars. 

Pickled Red Cabbage, 

Slice 1 head of red cabbage in thin strips. Sprinkle lightly 
with salt and let stand over night. In the morning drain and cover 
with boiling vinegar to which has been added 12 cloves and twice 
as many pepper corns. Makes 2 quarts. 

— L. J. 

Watermelon Pickles. 

Cut rind in squares and put in strong salt and water over night. 
In morning drain, let stand in clear water 1 hour, put into kettle 
of cold water and boil till transparent and tender; then weigh rinds. 
To 5 pounds use 3 pounds of sugar, 1 pint vinegar, }/i ounce cloves, 
1 ounce cinnamon, 1 ounce cassia buds. Let the vinegar, sugar 
and spices come to a boil, and pour over the watermelon. Warm 
vinegar for 2 mornings. 

— C. J. S. 

(One ounce of candied ginger may be added with good re- 
sults. — ^Com.) 

Sweet Pickles (for Sweet Apples, Pears or Peaches.) 

Four pounds fruit; 2 pounds brown sugar; 3^ ounce stick cin- 
namon; 1^ ounce whole cloves; 1 pint weak vinegar. Let the vine- 
gar, sugar and spices come to a boil, add the fruit'^and cook till 
tender. Put the fruit into jars, cover with the liquor and seal. 
Add more vinegar if it boils away. If the fruit is very hard, steam 


it before putting it into the pickle. Apples and pears should be 

peeled, cut in halves and cored. Peaches should remain whole, 

skins left on. 

— Mrs. Charles Barningham. 

Pear and Peach Pickles. 

Three pounds brown sugar to 1 pint vinegar. Steam fruit till 

tender and put into the syrup to which add 1 clove to each pear or 

peach. Cook a very few minutes, fill jars with pickles and cover 

with the syrup. 

— Mrs. T. V. Engstrom. 

Stuffed Peppers. 

Select large, sweet peppers. Cut a piece from the stem end 
of the pepper and remove all the seeds. Prepare a brine of 1 tea- 
cup of salt to 1 gallon of water. Cover the peppers and let stand 
in a cool place for 2 days. Chop cabbage fine, season with salt, 
pepper and sugar; take the peppers from the brine, fill each one 
with the chopped cabbage, press down and place the stem end of 
the pepper in place and tie firmly. Cover with good cold vinegar 

and cover jar tightly with a cloth. 

—Mrs. S. M. Taylor. 

Peppers for Winter Use. 

Red or green sweet peppers may be used. Remove the stem 
and all of the seeds and ribs; put in a brine for 3 hours. Drain, 
put in jars, cover with cold vinegar and seal. 

Chow Chow. 

One peck green tomatoes; 3^ pint salt; 6 green peppers; 6 
onions; 1 small head cabbage; 1 pint molasses. Chop the toma- 
toes, add the salt and cover with water. Let stand over night. 
Drain. Chop the peppers, onions and cabbage and add to toma- 
toes. Scald in weak vinegar and drain. Add the molasses, also 
cloves, cinnamon and grated horseradish, as desired. Mix, put in 
jar, cover with vinegar and put 1 pound brown sugar on top. Put 

in glass jars. 

— Mrs. T. V. Engstrom. 



One peck green tomatoes; 2 medium sized cabbages; chop fine, 
put in brine over night. In the morning drain, and add 1 large 
sweet pepper and 2 onions, chopped fine; then add a little vinegar 
and cook until tender. Drain again. Prepare 2 pounds sugar; 2 
tablespoons white mustard seed; 2 tablespoons ground cinnamon; 
1 tablespoon ground cloves; enough vinegar to cover. Pour this 
over the chopped vegetables and let come to a boil. This need not 
be sealed if pieces of horseradish are placed on top. 

— Mrs. F. M. Needham. 

Tomato Relish. 

One peck ripe tomatoes; 2 cups grated horseradish; 3 large 

roots celery; 1 cup chopped onion; 3^ cup salt; 13^ cup sugar; 1^^ 

cups white mustard seed; 2 teaspoons cloves; 2 teaspoons mace; 

4 teaspoons cinnamon; 1}4 pints vinegar. Chop the tomatoes and 

celery fine, and mix with all the other ingredients. Bottle or can 

cold, without cooking. 

— Mrs. J. H. King. 

Celery Relish. 

Three quarts celery; 3 quarts green tomatoes, chopped. 
Sprinkle 3 tablespoons salt on the tomatoes and drain over night. 
The next morning cut the celery in small pieces with sharp knife 
and mix with the tomatoes. Then make the following: 

Dressing: 2 quarts vinegar; 7 tablespoons mustard; 1 table- 
spoon turmeric; 3 cups sugar; 1 cup flour; 1 teaspoon salt. Mix 
all dry ingredients and add water enough to make a thin paste. 
Pour over this the vinegar which must be boihng hot. Boil till 
thick, stirring constantly; add the tomatoes and celery and simmer 
20 minutes. — B. 

Beet Relish. 

One peck beets; 2 tablespoons celery seed; 2 tablespoons white 
mustard seed; 1 teaspoon caraway seed, if desired; 2 green pep- 
pers, chopped; 2 cups sugar; salt to taste; 3^ of 10-cent bottle 
horseradish; vinegar to almost cover. Boil the beets till tender, 
but not soft. Peel and chop. Then mix with the rest of the in- 
gredients; heat, but do not boil, and bottle. 

— Miss Sarah Williams. 


Tomato Sauce for Soups, Etc. 

One peck ripe tomatoes; 6 large onions; 2 small green peppers; 
1 large bunch of celery; salt and pepper to taste. Cut the vege- 
tables in pieces, stew in as little water as possible. Strain through 
a sieve. Put back on stove and let it boil. Can, while hot. 

— Mrs. Chas. Reitsch. 

Cold Chili Sauce. 

One peck ripe tomatoes, chopped fine; put in colander and drain 
dry; 2 cups chopped onion; 2 cups chopped celery; 2 cups sugar; 
1 cup white mustard seed; 3^ cup salt; 1 teaspoon ground mace; 
1 teaspoon black pepper; 4 teaspoons cinnamon; 4 green peppers, 
chopped fine; 2 pints vinegar. Put in a stone jar and cover tight. 

— Annie Walton. 

Cold Catsup. 

(Not Cooked.) 
One peck ripe tomatoes, chopped fine, and drained through a 
colander; 1 cup chopped onion; 1 cup chopped celery; 4 green pep- 
pers, chopped; 1 cup horseradish, grated fine (the horseradish 
tends to keep it); 1 tablespoon white or black pepper; % cup 

salt. Cover all with vinegar. 

— Maude Fenlon Bollman. 

Spanish Pickle. 

Two dozen cucumbers; 4 heads of cabbage; 1 peck of green 
tomatoes; 2 dozen onions; 2 do/en green peppers; 1 ounce celery 
seed and white mustard seed; 1 box Colman's mustard; 23^ pounds 
of sugar; 1 quart of grated horseradish. Slice the cucumbers and 
onions and chop the rest. Sprinkle all with salt and let stand 2 or 3 
hours. Then squeeze out liquid, cover with vinegar and boil. 

— Leola Arnold. 

Fig Pickles. 

Seven pounds green tomatoes; 1 pound seeded raisins; 4 pounds 

sugar; 1 pint vinegar; 2 tablespoons cinnamon. Peel the tomatoes 

and cut into 1-inch squares. Mix all the ingredients together and 

cook till like jam. Can at once. 

— Mrs. J. L. Keep. 


Columbia Chutney. 

Pare and quarter 15 large, very sour apples; chop fine, to- 
gether with 2 green peppers from which the seeds have been re- 
moved; 1 cupful stoned raisins; 2 onions (all ingredients may be put 
through food chopper). Place all in porcelain kettle, add 1 quart 
vinegar; simmer 2 hours; then add 2 cupfuls brown sugar and 2 
tablespoons each of salt, mustard seed, ground ginger, cloves and 
cinnamon. Cook slowly another hour. Pour into small bottles 
and seal while hot. Keep in a cool dark place. 

— Mrs. L. W, Ticknor. 

Shirley Sauce. 

Six large ripe tomatoes (or 1 can); 1 large green pepper; 1 
large onion; 1 tablespoon salt; 1 tablespoon sugar; 1 tablespoon 
ginger; 1 teacup vinegar. Chop tomatoes, onion and pepper fine; 
mix all together and boil 1 hour. Bottle hot. Can be made in the 
winter or any time a green pepper can be secured. Very good. 

— Miss Caroline Radecke. 

Chilli Sauce I. 

Thirty tomatoes; 2 chilli peppers; 6 onions; 3 tablespoons salt; 
1 tablespoon cinnamon; 1 teaspoon ground cloves; 1 teaspoon 
ground mace; 1 teacup sugar; 13^2 pints vinegar. Chop the toma- 
toes and cook 3 hours; add the onions and peppers, chopped fine, 
Yi hour before it is done, and just before taking from the fire add 
the spice, sugar and vinegar. Put in bottles and seal. 

— Mrs. N. W. James. 

Grandmother's Chilli Sauce II. 

Twelve large ripe tomatoes, peeled; 2 large onions; 4 green 
peppers; chop these separately; 4 cups of vinegar; 2 tablespoons of 
salt; brown sugar to taste and ginger; 1 tablespoon each of cinna- 
mon, nutmeg and mustard. Stir all together and cook until well 

done. Bottle and seal. 

— Leola Arnold. 

Tomato Catsup. 

One-half bushel tomatoes; wash, core and boil; (after they 
have boiled a few minutes pour off water); put through a sieve. 
Then add l^ cup salt, % cup sugar, 1 small pint vinegar. Put the 


following spices in a bag and boil with the other ingredients: 2 
tablespoons ground pepper; 1 tablespoon ginger; 1 tablespoon nut- 
meg; 2 tablespoons cinnamon; 1 tablespoon cloves. Boil until it 
sputters, remove spices, bottle and seal with sealing wax. 

— Susan Whittlesey. 

Olive Cherries. 

One quart of firm, large cherries; 1 tablespoon salt; vinegar. 
Stem the cherries, but do not pit them; put them in a quart fruit 
jar and sprinkle the salt over them; fill up the jar with vinegar, 
which is not very sharp. Seal up and let stand about 2 months. 

— Mrs. E. V. Crumb. 

Lemon Extract. 

Take the rind from 6 fine large lemons, as thinly as possible 
and cover with % of a pint of the best alcohol. Put in a wide 
mouthed bottle and cork tightly. It will be ready for use in a 
few days. 

Extract of Vanilla. 

Break 1 vanilla bean into pieces; cover with cold water and 
let stand in a tightly corked bottle 4 da3^s. Then add 3^ pint of 
the best alcohol. Ready for use in a week. The same bean can be 
used again by covering with a good half cup of alcohol and it will 
then be ready for use when the first extract is all used. The bottles 
should have glass stoppers. Vanilla beans are long thin pods 
and can be bought at large stores dealing in fine groceries. It is a 
good plan to make one's extract as most of that which is sold is not 
made from vanilla beans. 

Garlic Vinegar. 

Slice clove of garlic into vinegar cruet. Makes delicious dress- 
ing for new beets, tomatoes, cucumbers and lettuce salad, after 

adding olive oil. 

— Kate F. O'Connor. 

Best Way 
To Seal 
rvf^. Jelly Glasses 

^^ Fruit Jars 




Manufactured by 



JDo you know 

'that air is ab- 
solutely ex- 
cluded from 

glasses and catsup bottles TllC Standard OH 

by a simple sealing with 
Pure Refined Paraffi ■'> • 
applied hot. 
Such a seal keeps the contents of 
a container indefinitely and prevents 
mold and fermentation. 
No troubleto apply— for jellies, simply leave 
glasses a little less than full, and pour melted 
paraffine directly on the contents of the glass 
when cold. No covers or caps of any kind 


Why worry and fuss and cut up your hands, 
When in a hurry to open your vegetable cans? 
With the Chick Can Opener you need never curse, 
And no dressing of wounds by the hospital nurse. 
Necessity is the mother of invention, they say; 
So the Chick Can Opener is with us to stay. 
All housewives agree it is simple and neat, 
And without it they know no kitchen's complete. 


fr.., .- <^ 


316 Mulberry St. ROCKFORD, ILL. 





$2.50; $5.00; $7.50 

Largest line of Cooking Utensils made, beside the largest line of 



107-109 So, Main St. 

Rockford, Illinois 




have taken the 


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St. Lo 

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Has always been our 
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if you can't get what 
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Four years employed by the 
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In six years built up a busi- 
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When in need of a tuner, 
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H. T. RAWSON & CO. '" " ^ ■"'" '' 






"It is the bounty of nature that we live; but of philosophy 

that we live well." 

— Seneca 

There are on the market a number of cookers or patent de- 
vices for cooking without fire. These vary somewhat in detail ; there 
is the lined box holding one or more empty pails; the same style 
of box with pails within pails or with wire supports inside; and the 
triple pail or kettle arrangement simply made by placing the ket- 
tles one within the other and leaving the required space between 
each two. 

The enormous saving of fuel, labor and discomfort obtained 
by the process is a welcome boon to the busy housewife and with 
the added advantage that the flavor is retained to a much greater 
extent than possible by direct boiling. 

For one inexperienced in this method it is advisable to know 
the time required for the different foods before they are placed 
in the cooker. 

Food left indefinitely in the cooker will sour. All soups, vege- 
tables and such things must be removed in twenty-four hours and 
less in warm weather. 

Food which requires long cooking is improved if when the 
time is half up it is removed, without opening the pail, and reheated 
again before placing a second time in the cooker. 

Food should be placed in the box at once on removing from 
the fire, keeping the lid on tightly so that no steam escapes or the 
food will cool and cannot cook. 

Since this method of preparing food is still largely in an ex- 
perimental stage, the following time table may serve as a guide 
and be considered fairly accurate: 



Beef, 2 pounds 15 minutes 3 hours 

Beef, 3 pounds 30 minutes 4 hours 

Chicken, 1 year. ..30 minutes.. 4 hours 

Chicken, spring. 15 minutes. _ 3 hours 

Fish, 2 pounds 15 minutes.. 2 hours 

Pork, 2 pounds 15 minutes .....4 hours 

Pork, 3 pounds..... 45 minutes 4 hours 

Veal, 2 pounds 15 minutes. 4 hours 

Ham, 3 pounds.... 30 minutes. Soak all night All day 

Corned beef. 30 minutes. Soak all night... All day 


Beets, green.... 15 minutes. .4 hours 

Cabbage. 10 minutes ..3 hours 

Peas, green 5 minutes.... 2 hours 

Corn, green 5 minutes 3 hours 

Potatoes 5 minutes 2 hours 

String beans '. 10 minutes .3 hours 

Turnips .15 minutes 4 hours 

Tomatoes 5 minutes .....2 hours 

Onions 11 minutes .3 hours 

Dried lima beans 10 minutes. Soak all night 5 hours 


Rice 5 minutes 2 hours 

Sago 5 minutes 2 hours 

Tapioca 5 minutes .2 hours 

Oatmeal — .. 2 minutes All night 

Macaroni..... 10 minutes; }4 water, 3^ milk....l3/^ hours 

(Grate cheese on top) 


Cottage... -15 minutes 3 hours 

Suet --30 minutes ..2 hours 

Drop dumplings 5 minutes : 2 hours 

Fruit dumplings .--14 minutes 3 hours 

Brown bread 4 hours 


Prunes 10 minutes All night or day 


Fireless Cooker. 

Two Receptacle Cooker 

Fish — boiled 

MEATS — Boiled 

Beef stew 
Corned beef 
Lamb stew 
Mutton stew 

MEATS — Roast 


Baked beans 






One Receptacle Cooker 


Frozen desserts 
Macaroni with cheese 


Rice pudding 




Triple Receptacle Cooker 





(For the cooker which has one pail within another, the outer one 

containing water.) 


One cup of oatmeal, 3 cups of water. 

One cup cornmeal or rice, 4 cups of water. 

Bring the water in the outer pail to a boil. Put into the smaller 
pail the required water, let boil, add the meal and salt, let boil 10 
minutes. Place the smaller kettle within the larger, pack in the 
cooker, let stand all night. In the morning, reheat. 


Potatoes require 1 hour, if small. Dry in the oven later to 
make them mealy. 

Peas require 1 hour. 

Beets, squash, carrots, turnips need 3 hours and must be 
taken out when half done, reheated, the water reboiled in the 
outer pail and packed again in the cooker. 

Prepare the vegetables as usual, boil them for 5 minutes, 
place the smaller kettle in the outer one containing boiling water 
and put into the cooker. 

Baked Beans. 

Let the beans soak over night in cold water; in the morning 
drain, then add twice as much fresh water as there are beans; put 
in a piece of salt pork. Boil them 15 minutes, set the kettle into 
the larger one containing boiling water and pack in the cooker for 
3 hours. Remove, boil again and put in the cooker for 3 hours 
longer. Place into a baking dish and brown them in the oven. 
Add seasoning at the time of the second heating. 

Cut the meat into pieces, pour on cold water, add the vege- 
tables, season well, and boil about 15 minutes. Leave in the cooker 
all night. In the morning skim, strain and reheat. 

Boiled Fish. 

Tie the fish in a clean piece of cheese cloth, let simmer for 10 
minutes in boiling water, set the kettle in the outer pail of boiling 
water and pack for 3 hours. 


Boiled Meats. 
Beef Stew: Cut up the meat, put into hot fat and brown 
quickly. Add 1 cup of water to 2 cups of meat, season, boil 10 
minutes, put into the outer kettle of boihng water and pack for 2 
hours. Then reheat and cook 2 hours longer. 

Lamb Stew: Cut up meat, use 1 cup of water to 2 of meat, 
boil for 10 minutes, leave in the cooker for 2 hours. Remove, add 
tomato or chopped vegetables, and cook 2 or 3 hours more. 

Corned Beef: Place meat in cold water, let come to a boil 
and simmer 30 minutes. Set into the larger kettle of boihng water 
and put away for 5 hours. Remove the lid and put in the prepared 
vegetables under the meat. Reheat and again pack for 3 hours. 

Roast Meats. 

In a hot, dry frying pan, sear the meat all over. Bake for 20 
minutes in a very hot oven, adding 2 cups of water. Put the roast 
in small kettle, season and place in the large pail of boiling water. 
Cover both kettles tight and let boil rapidly for 10 minutes. Pack 
for 3 or 4 hours. Reheat the meat and thicken the gravy. Chicken 
is particularly good this way. 

(For the cooker containing separate and distinct receptacles.) 


Use less water than ordinarily required, since there is no loss 
by evaporation caused by escaping steam. Boil for 5 minutes and 
while still bubbling, pack into the cooker. Oatmeal boiled 2 min- 
utes may be left in all night and reheated in the morning. Rice, 
tapioca and sago require 2 hours. 

Macaroni with Cheese: Boil 10 minutes in milk and water 
(half and half), salt, cover with grated cheese, pack for 13^ hours. 


Stock for soups easily prepared by boiling a soup-bone, chicken 
bones, etc., a few minutes and pack 2 hours. 

Put the meat in cold water, boil, remove scum, add vege- 
tables and boil for 15 minutes. Pack for 3 to 5 hours, according 
to size. 



Beef and Mutton Stews: Brown first, boil for 20 minutes, 
season and pack about 3 hours, according to size, or may be left 


They should be browned in butter on all sides, then enough 
water poured on to come halfway up the sides, covered and allowed 
to cook 3^ hour or so, then placed in the cooker 5 or 6 hours. They 
will not be crisp, but tender and juicy, and of fine flavor, 

(For the triple kettle cooker.) 

Another arrangement which does not require the box cooker 
and the results of which are delicious, is simplicity in itself. The 
recipes differ slightly from the preceding. 

Three kettles or enamel pails, fitting one within the other 
and leaving an inch space between each two are required. 

Place food to be cooked in the smallest kettle, add salt, but 
no water, except for dry cereals, which should be slightly moistened. 
Cover tightly. Place this in the next larger, which should contain 
about 3 inches of boiling water, put these 2 into the largest one, 
which should also hold about 4 inches of water. Put a large, 
tight-fitting lid over the whole and keep covered securely. Add 
a weight if necessary. Place the kettles over the fire and let boil 
rapidly for 5 minutes. Let stand until the food is cooked, depend- 
ing of course on the nature of the food. 

Meats require 3 or 4 hours. 

Vegetables require 2 hours. 

Cereals about 2 hours. 

The important jDoint in cooking by this method is that the 
water be kept hot. This can be ascertained by feeling the outer 
kettle, and in no case remove the lid until food is done. In the 
case of meats and other things requiring long cooking, boil the 
water a second time for 5 or 10 minutes, say at the end of 2 hours. 




"Simple diet is best, for many dishes bring many diseases." 

— Pliny. 

It is of especial importance that the greatest pains should be 
taken in the preparation of the invalid's food. It should be served 
in the most attractive way, never sending more than an amount 
sufficient for one meal. There may be a lack of desire for food, 
due merely to defective cooking, to the patient's dislike for a cer- 
tain food or to a meal presented at an inopportune moment. 

While it is unwise to ask the patient what he would like to 
eat, since the unexpected often pleases, yet it is desirable that 
there be frequent changes in order to tempt the appetite. 

Particular care should be exercised that the food selected be 
suitable to the patient's condition, as in the case of the very weak 
or fever patients when liquid food is more easily digested. 

Albuminized Orange. 

White of 1 egg; juice of 1 orange; sugar. Add the orange juice 
to the unbeaten white, sweeten and mix well. Strain and serve 

Albuminized Sherry. 
White of 1 egg; 1 scant tablespoon Sherry; sugar. Beat the 
white to a stiff froth and while beating, add slowly the Sherry and 
sugar. Serve cold. 

Albuminized Grape Juice. 

Prepared the same as Sherry, using 2 tablespoons of juice to 
the white of 1 egg. 



Beef Juice. 

Select a thick cut of steak from the round or the rump and re- 
move all fat. Broil or heat long enough to start the juices, then 
extract the juice by means of a press or lemon squeezer. Season 
with salt and serve at once. Prepare only enough to serve, as it 
does not keep well. 

One pound of meat will yield ab )ut 5 ounces. Excellent, 
where solid foods cannot be taken. 

Beef Extract. 

One-half pound round steak; 3^ pint cold water; cut beef fine, 

put in cold water; let it stand where it will keep warm for a couple 

of hours, heat as hot as possible without boiling; squeeze the juice 

from beef; salt to suit. 

—An Old Nurse. 

Beef Scraped. 

Take a small piece of tender steak and with a sharp knife 
scrape off all the pulp until there remains only the tough fibres. 
Season slightly with salt and pepper, form into small cakes and 
broil 2 minutes. Serve on toast. 

Beef Tea (Quickly Made). 

Select a steak from the top cut of the round, as this has less 
fat and more juice than other cuts; remove all fat and cut into 
small pieces. Put in dry pan over a slow fire and allow it to sweat 
for 5 minutes, stirring occasionally to prevent sticking. The meat 
will become white and surrounded by a rich gravy. It may be 
given, in cases of great exhaustion, in this form. 

For 1 pound of beef allow a pint of water. Pour the water 
over the meat and stir until it boils; afterwards let simmer slowly 
5 or 10 minutes, strain and remove any particle of fat on top with 
a piece of brown paper. Does not require seasoning. 

Beef Tea. 

Allow 1 cujD of water to 3-^ pound of steak. Remove each par- 
ticle of fat; cut into small pieces, pour on the water and let stand 
about 15 minutes. Put into a tightly covered glass jar and set it 


into a kettle of cold water. Bring the water slowly to the boiling 
point and let boil 2 hours. Strain and season with salt. Remove 
any fat on top with paper or bread. 

May be served hot, or is very grateful to a fever patient when 
ice cold. 


Broth is the liquid containing the juices of meat and bone, 
extracted by continued slow cooking. More nutriment is obtained 
from cheaper cuts than from the expensive parts. 

Best results are possible from the observation of the follow- 
ing rules: Cut meat into small pieces. Use cold water. Use steam- 
tight kettle, that there may be no waste by evaporation. If pos- 
sible, make the day before, when the fat may be more easily re- 
moved. Let simmer (not boil) until meat falls to pieces. In 
reheating, use double boiler. 

Mutton Broth. 

One quart of cold water to 1 pound of meat. Select the neck 
of mutton, remove skin and fat, cut into small pieces, pour on the 
water, let simmer until meat is in shreds. Remove fat and strain. 
Add salt and pepper to taste. Serve hot. One tablespoon of barley 
or rice (soaked over night) may be added if desired. Let barley 
simmer in the broth until the grains are tender. 

If possible, let broth stand all night, when the fat can be more 
easily removed. Excellent for those suffering from dysenteric 

Beef Broth. 

Prepared same as mutton broth. 

Veal Broth. 

Prepared same as mutton broth. 

Chicken Broth I. 

Same as mutton broth. 

Chicken Broth II. 

Cut a chicken mto small pieces, lay it in a deep earthen dish, 
add a quart of cold water and set it over a boiling kettle; cover 
closely and let it steam several hours, until the meat is very tender; 


strain off the broth and let it stand over night; in the morning skim 
off carefully all the fat, and pour out the broth into the bowl; into 
the deep dish put 3^3 of a cupful of rice in a cupful of cold water 
and steam as before until the rice is soft; pour in the broth and 
steam an hour or 2 longer; season to the taste of the invalid and 
serve hot. This is easily digested and very delicious. 

Oyster Broth. 
One cup chopped oysters; 1 cup cold water; 3^ cup hot milk; 
salt and pepper to taste; 1 Boston cracker, rolled fine. Put the 
oysters in the water, let them stand where they will slowly come 
to a boil, then strain in the milk; add the rolled crackers, salt and 

Chicken Broth Jelly. 

A 5-pound fowl should be prepared as for chicken broth. Let 
simmer 12 hours, strain while hot through a fine sieve, and season. 
Let cool on ice for 12 hours and remove fat. May be used full 
strength or diluted with water. 

Chicken Feet (for Jelly or Broth). 

Procure chickens' feet, cut off nails, pour over boiling water, 
let stand a few minutes and skim. Boil until they fall to pieces. 
Jelly or broth made from the feet, which is considered, according 
to a trained nurse, the most nutritious part of the fowl, is unsur- 
passed for invalids. 

Mutton Broth Jelly. 

Prepared the sarme as chicken broth jelly. 

Chicken Panada. 

Take a breast of cold chicken, put in a marble mortar and 
pound to a paste with a little of the broth (or chop very fine and 
add chicken broth). Season with salt and heat slowly to required 
consistency. It should be such as you can drink, though quite 
thick, or may be served with toast. 

Chicken Toast. 

Two tablespoons cold chicken, chopped fine; boil in sufficient 
water to make a cupful of the whole, thicken slightly with corn- 
starch in melted butter, pour over a slice of nicely toasted bread 
and serve hot. 



Two tablespoons oatmeal; 1 quart water; butter, sugar, nut- 
meg, brandy or wine; 1 cup raisins; salt. Boil raisins in the water 
rapidly for Yi hour. Mix oatmeal with water to a smooth paste; 
add salt. After raisins have boiled enough, add oatmeal thicken- 
ing, let boil and skim well. Add sugar, butter, nutmeg, brand}^ 
or wine to taste when served. 

Cocoanut Milk or Cream. 

One cup grated cocoanut to 1 cup hot water. Select a cocoanut 
with plenty of water in it; clean and grate, discarding the water. 
To 1 cup of the grated nut add 1 cup of hot water, let stand a few 
minutes, strain through a thick cloth and squeeze well. This 
yields a thick cream. For cocoanut milk add more hot water to 
the pulp, squeeze and strain again. Use while fresh. Is dehcious 
with fruit and will not curdle. This milk is excellent for children 
and invalids who cannot use cow's milk. 


Break a fresh egg into a tumbler, add a heaping teaspoon 
sugar, beat very light, and fill up the tumbler with milk. A small 
glass of wine may be added or a little nutmeg. 

Where an invalid is required to take a raw egg daily, an egg-nog 
may be rendered more palatable by a variation in flavor. Add 
fruit juices to the beaten egg and sweeten. Never use milk with 
the fruit juice, but dilute with water. Raspberry, pineapple and 
orange are excellent. 

While egg-nog is extensively prescribed and very nutritious, 
there are cases where the combination is apt to produce nausea in 
a feeble stomach, especially in fever; consequently whole eggs are 
unfit for fever patients, and only the whites used. 

Egg Lemonade. 

Two eggs; sugar as desired; juice of 1 large lemon; 1 cup snow 
or pounded ice; put the yolks, sugar and lemon juice together, 
beat them well and add the well beaten whites of the eggs with 
the snow or ice; beat the whole well together and add water enough 
to make a pint; drink through a glass tube. 


Egg Nests. 
Separate an egg, beat the white until stiff, add a Httle salt, 
put into a large cup and in center drop the unbroken yolk. Place 
in pan of hot water, let boil until white of egg is set. May also be 
placed on buttered rounds of toast and put in oven 3 minutes. 


Butter a glass, line with boiled rice, put in the stiffly beaten 
white and in the center place the yolk. Put in oven long enough 
to set the white. 

Eggs and Rum (Milk Punch). 

One cup fresh milk; 1 tablespoon sugar; yolk 1 egg; 1 table- 
spoon rum; pinch salt; little nutmeg. Beat yolk, add sugar, nut- 
meg and salt; then add milk and rum. Taken by consumptives, 
early in the morning, often prevents the exhausting morning sweats. 

Egg Gruel. 

Boil eggs until hard enough to grate. Scald milk, add grated 
egg to the hot milk and season with salt. Excellent, if patient is 

Flour Gruel. 

One cup milk; \^ tablespoon flour; 1 dozen seeded raisins; 
pinch salt. Scald th^ milk and stir in the flour which has been 
mixed with a little cold milk. Cook 3^ hour in double boiler. Cut 
the raisins in small pieces and with enough water to cover, cook 
slowly until the water has boiled away. Season the gruel and add 
raisins. This is slightly astringent. May be prepared without the 
raisins, which should never be used in cases of bowel troubles. 

Barley Gruel. 

Two tablespoons barley flour; 1 quart scalded milk; salt. 
Mix the barley flour with a little cold milk and stir it into the 
scalding milk. Cook 2 hours in a double boiler. Season to taste, 
and sweeten, if desired. Strain. 

Barley Gruel with Broth. 

Two cups beef broth; 2 tablespoons barley flour; 2 tablespoons 
cold water; 1 saltspoon salt. Mix the flour and the water to a 
smooth paste, add salt, pour slowly into the boihng broth and let 
boil Yi hour. Strain and serve hot. 


Arrowroot Gruel. 

Two teaspoons arrowroot; 2 tablespoons cokl water; sugar, 
wine, brandy or lemon juice, as desired; 1 cup boiling water or milk; 
salt. Mix the arrowroot and water to a paste. Pour into the boil- 
ing water or milk. Cook for 2 hours in a double boiler. 

Season, strain and serve hot. Beneficial in diarrhoea cases. 

Indian Meal Gruel. 

One tablespoon Indian meal; 2 tablespoons cold water; 3^ 
pint boiling water; salt; nutmeg; sugar, if desired. Mix to a smooth 
paste meal, salt and cold water. Stir slowly into the boiling water. 
Let simmer 13^ hours. Strain. May be diluted with milk or cream. 

Rice Gruel. 

Prepared same as Indian meal gruel, using 1 quart boiling 

Oatmeal Gruel I. 

(Good to use in typhoid fever cases). One cup well cooked 
oatmeal, while hot add 1 cup milk, 1 cup hot water; beat together 
thoroughly, strain through wire strainer; add salt, if desired. 

Oatmeal Gruel II. 

Take Yi cup of oatmeal, pound in a mortar until mealy (or 
rub hard with a httle cold water). Put it into a glass, stir well and 
pour off the milky water into a sauce pan. Again fill the glass, 
pour off and repeat as long as water looks mealy. Set sauce pan 
where it will simmer for 1 hour (in double boiler 2 hours). Strain. 
Season with salt, add sugar, if desired. Thin with milk, if too thick. 

Dried or Boiled Flour Gruel. 

Tie y^ cupful of flour in bag and boil about 3 hours. Take out, 
dry in the sun or oven until it is hard. Grate it when needed, us- 
ing 1 tablespoon to a pint of milk, and stir over the fire until it 
comes to a boil. Add salt, a little cold water and serve. Especially 
good for children afflicted with summer complaint. 

Barley Jelly. 

Three tablespoons pearl barley; salt; 1 quart water. Soak the 
barley over night, strain, pour on a quart of water, add salt and 


boil 4 hours in a double boiler. Strain through a cloth. Thin the 
jelly when cold with warm and sweetened milk, in the proportion 
of the tablespoons of jelly to 1 cup of milk. 

Rice Jelly. 

One and one-half tablespoons rice; % cup milk; salt. Wash 
the rice and let stand in cold water about 2 hours. Drain, add milk 
and cook for 13^ hours in a double boiler. Strain, add salt, let stand 
until cold and serve with sugar and cream or fruit juices. 

Tapioca Jelly. 
One teacup pearl tapioca; 1 quart cold water; pinch of salt; 
lemon juice or wine. Thoroughly wash the tapioca and pour over 
it the quart of cold water. Let soak 3 or 4 hours and simmer until 
it becomes quite clear, stirring often. Serve hot with cream, sugar 
and wine, or while hot, add lemon juice and chill. 

Cracker Panada. 

Three or 4 crackers; 1 quart water; sugar; salt. Break the 
crackers into pieces and bake brown. Boil 15 minutes in the quart 
of water and let stand 3 or 4 minutes. Strain through a fine wire 
sieve, add salt and a httle sugar. 

For infants that are teething this is a nourishing beverage and 
for invalids recovering from a fever is often prescribed with the 
addition of a little wine and nutmeg. 

Flaxseed Tea. 

One tablespoon whole flaxseed; sugar; 2 cups cold water; 
juice 1 lemon. Thoroughl}^ wash flaxseed. Put into sauce pan, 
add cold water and let simmer 1 hour. Add lemon juice and 
sweeten to taste. Strain. If too thick, dilute with hot water. 

Flaxseed and Licorice Tea. 

One ounce flaxseed; 1 pint boiling water; 2 drachms licorice- 
root. Over the flaxseed and licorice-root pour the boiling water 
and let simmer very slowly for 4 hours. Strain. Excellent in fever 
cases accompanied by a cough. 


Toast Water. 

Toast bread as brown as possible without burning. Cover with 
boiHng water and season with salt. Let stand about 1 hour and 
strain through cheese cloth. Serve hot or cold. May be flavored 
with orange or lemon peel or a glass of white wine added and 
grated nutmeg. Valuable in cases of fever or extreme nausea. 

Hop Tea. 

Take 1 large spoonful of hops, add 1 pint of cold water, let 
simmer. When sufficiently strong, strain, sweeten and add a 
tablespoon of gin. This is a quieting drink and most excellent for 
a nervous headache. 


"No particular diet can be recommended for the infant that 
is so unfortunate as to be deprived of its natural nourishment. 
What agrees with one is quite unsuccessful with another. Differ- 
ent kinds of diet can only be tested. Children's little illnesses are 
often the result of food which, in their case, is unassimilating and 
indigestible, and it is often better to attempt a change of food 
than to resort to medicines." 

— Mrs. Henderson. 

Some babies have strong digestive organs and thrive on cow's 
milk straight and undiluted. Some require it to be diluted with 
^ water, and some require lime water in addition. Some babies 
thrive well on goat's milk when they can take no other. It is al- 
ways safer to consult the physician, but many of them are able only 
to experiment and succeed in finding the right food only after re- 
peated failures. Whey seems to be the almost absolutely unfailing 
diet, mixed with cream or top milk when everything else fails. 
The amount of cream or milk to use with whey should always be 
j^rescribed by the physician. 

Baby Food. 

Junket tablets are especially valuable in preparing food for 
infants as a means of modifying milk. They are handy in prepar- 
ing whey and are an aid to digestion in any preparation of milk 
or cream. 


Mrs. Rorer's Recipe for Preparing Infant Food. 

Where cow's milk, even when dihited, or partly modified, as 
in the home fashion, disagrees with the infant, this mixture may 
be used with good results: Heat 2 quarts of milk to 100 degrees F. 
Add 2 of Chr. Hansen's junket tablets dissolved in a tablespoonful 
of cold water. When the milk is congealed and perfectly solid 
draw through it backwards and forwards an ordinary four-tined 
silver fork; this will separate the curd. Strain through 2 thick- 
nesses of cheese cloth, saving the whey as this is the part you are 
to use; add a pint of water, a half ounce of sugar of milk, 3 ounces 
of cream and 4 ounces of the white of egg. The whites may be 
dropped into a quart fruit jar, a pint of the whey added, the top 
screwed on and the jar thoroughly shaken until the whites are well 
mixed with the whey; then add them to the remaining quantity, 
and stand at once in a very cold place. This will be given in quan- 
tities of from 2 to 3 ounces in an ordinary nursing bottle. This 
albuminized whey forms one of the most easily digested and valued 
of all foods for convalescing patients. With the cream and sugar 
of milk omitted, it may be used successfully in tyjihoid and kindred 


To prepare whey temper fresh milk until luke warm, 85 de- 
grees to 100 degrees F; to each quart add 1 junket tablet dis- 
solved in cold water and stir it in quickly. Leave the milk at rest 
in a warm place 15 minutes" or until firmly thickened. When per- 
fectly firm, put into cheese cloth and drain off the whey. As the 
butter fat is retained in the curd, and does not go into the whey, 
skimmed milk will answer the purpose as well as new milk. But 
whether new or skimmed, the milk must be perfectly fresh, as 
otherwise the whey is apt to be sour. Cool immediately when the 
whey has drained from the curd. Use quickly or keep in the re- 
frigerator. Whey may be considered mildly nutritive and very 
wholesome; if fresh it is readily assimilated by the stomach, requir- 
ing no labor to fit it for absorption, and contains in a degree every 
element of nutrition. Whey is strongly recommended as a most 
satisfactory food in case of cholera infantum and is far more suit- 
able than any other food preparation as a temporary substitute 
for milk. For adult invahds whey is a most pleasing and nutritious 


Cream and Whey Mixture. 
One ounce of cream; 7 ounces of whey; 2 tablespoons milk 
sugar. The amount of cream will have to be varied with the age 
and needs of the child, and should be recommended b}- the physi- 

— Ceozier Griffith. 

Barley Water. 
Boil \}/2 tablespoons of whole barley in water for 5 minutes, 
drain off the water and throw it away, then add to the barley 1 
quart of water and cook or simmer it slowly down to 1 pint. Re- 
move from stove and strain. It is a substitute for milk in sickness. 

Albumen Water. 

Dissolve slowly the raw white of 1 egg in a glass of cold w^ater. 
Strain it only if necessary to prevent clogging the rubber nipple. 
Sweeten, if desired, and warm it only slightly before giving. This 
is good as a temporary nourishment when milk cannot be taken. 

— Crozier Griffith. 

Beef Juice. 

Take 1 pound of round or tenderloin steak (free from fat), 
season with salt and sear over in a hot skillet or broil slightly. 
Then cut it into small pieces and squeeze out the juice with a fruit 
press or lemon squeezer. It may be given cold or warmed slightly. 
It may be sweetened a little. 

Sterilized Milk. 

Fill small necked 3^ pint bottles to within 13^ inches of the 
top with milk. Cork with absorbent cotton. Stand in a steamer 
of cold w^ater, having the water to surround bottles to ^ their 
height. Heat the water gradually until nearly to boiling point and 
keep at this temperature for 10 minutes. When used for infants, 
allow from a teaspoon to a tablespoon for each bottle of milk. 

— Boston Cooking School Cook Book. 

How to Prepare Plain Junket. 

Drop 1 junket tablet and a tablespoon of cold water into a cup 
and crush with a spoon to dissolve thoroughly. Heat 1 quart of 
pure milk until hike-warm, about 98 degrees F. — no more; add 


sugar iincl flavor to taste and, if desired, a trifle of 1 of the junket 
colors. Add the dissolved junket tablet to the hike-warm milk and 
stir it in quickly. Pour into junket glasses or saucers, or into a 
large dish. Let stand undisturbed in a warm room until firm. Re- 
move carefully, without shaking, to a cold place or the refrigerator 
and let stand until time to serve. Serve with or without cream. 

Junket for Children. 

Prepare as for plain junket; pour into a large pudding dish in- 
stead of individual junket glasses; dish carefully in serving so as 
not to break the jelly too much. If preferred, it can be made with- 
out sweetening or flavor and served with sugar and grated nutmeg 
or cinnamon sprinkled over it. Children will often eat a quantity 
of this delicious dish, and may be allowed it, as it is very nutritious 
as well as inexpensive. Milk being the one perfect food for infants, 
it becomes, when made into junket, the ideal health food for grow- 
ing children. No other food contains so much true nourishment 

in proper proportion, or is so easily digested. 

— Miss Crane. 

Junket Tablets 

JUNKET is now universally appreciated as a Dainty, 
Delicious Dessert, a Perfect Food for children and 
invalids; an Ideal Health Food for young and old, rich 
and poor, sick and well. ^ ^ ^ ^ 



See Recipes for Junket Tablets in Chapters XVI and XXV in this Book. 



The Spengler Cooker 

or Heat Distributor is an appliance which phicetl over one burner 
of a Gas — Gasoline — Alcohol or Blue Flame Oil Stove positively 
cooks, not merely keeps warm, three articles in three separate good 
sized, regular Utensils with but One Gas Flame. One flame instead 
of three means gross saving 66 2-3 per cent, gas consumed. 

A liberal allowance for slight excess time to start things boil- 
ing, over direct flame method, privileges us to state, without fear 
of honest contradiction, that each and every housewife who uses 
the SPENGLER COOKER will positively reduce her bill for cook- 
ing by Gas over 50 per cent. Does it appeal to you? 


besides cutting your "Cooking by gas" 
bills in half The Spengler Cooker posi- 
tively avoids the chance of scorching 
cereals, soups and milk. 

You can well afford to "buy" for 
this reason alone. No contact with 
the direct flame solves this problem. 

For the very same reason your 
Enameled and other cooking ware will last until worn out. The 
"old wav" on direct flame, "Burns it up in no time." 


through the patented "triangular deflector" and ample provision 
for circulation beyond the possibility of argument "distributes." 

Bottom View. 

Top View. 

The Top is Perforated and lugs are raised around the openings to support 
the different cooking utensils. 

nrO TT^'R simply see that apex of Triangular Deflector is in 
l.\J UOJL center of Gas flame. That's all, unless you wish to 
use but two of the three openings, in which case use Damper pro- 
vided for the purpose. 

You can Cook, Toast, Heat your Sad Irons, Broil and Save at 
Least Half "Your Cost for Cooking by Gas with a Spengler Cooker, 
retailing at $1.50. 

SPENGLER B ROS. CO. ■ Rockford, 111. 

H. T. SIDWAY & COMPANY, 37 East 28th St., NEW YORK. 





"Little drops of knowledge, 
Little grains of sense 

Solve the mighty problem 
Of the home expense." 

Cooking Hints. 

When making gravy, remove the pan from the fire while the 
thickening is being stirred in, and when smooth return to the fire 
to cook. This will prevent lumps forming. Cook at least 10 min- 
utes longer to cook the flour. 

Add a little sugar when making pie crust to make it crisp and 

If you put a piece of horseradish root into a jar of pickles, the 
vinegar will retain its strength longer and the pickles will be less 
likely to become soft and mold. 

To keep potatoes warm after pouring off the water and shak- 
ing, cover the jjotatoes with a folded towel. 

When vegetables such as parsnips, carrots, string beans, etc., 
are boiling, drop in a pinch of soda; pour off the water and replace 
with boiling water. Will make the vegetables more tender. 

Washing and Ironing. 

If a few drops of glycerine be added to the starch for linens, 
it will be found that the iron will not stick and the linen will have 
a beautiful gloss after being ironed. 

Rusty flatirons should be rubbed over with beeswax and lard 
or beeswax and salt. 

Fine laces and sheer handkerchiefs may be laundered like new 
without being ironed. Wash in suds by squeezing in the hands. 
Rinse, and if desired, dip in a thin starch. Have the inside of a 


window pane perfectly clean and spread articles out on the glass, 
smoothing out every wrinkle. It will stick to the glass and dry 
in a short time. Fine lace work should never be ironed. 

When starching black wash dresses and petticoats add bluing 
enough to make the starch a deep blue. 

If the button side of waists is ironed in a folded bath towel, 
buttons turned downward, they will be prevented from breaking 
and are more easily ironed. 

If cloth is scorched when ironing, dip immediately in hot 

Stains — To Remove Stains From White Cloth. 

Fruit stains: Pour on boiling hot water. 

Cocoa and blood stains: Soak in cold water. 

Ink stains: Rub spot with salt, then wet with ammonia. 

Grass stains: Rub with butter or molasses. 

Car grease: Rub with laundry soap and wash in kerosene. 

Ink stains from fountain pen and iron rust: Rub with lemon 
juice, sprinkle with salt, then lay in the sun. 

Paint stains: Rub with turpentine or benzine. 

Coffee stains : Rub with glycerine. 

Alcohol will remove candle grease. 

If you should accidentally sit on sticky fly paper, apply gaso- 

Rub grease stains on hard wood floors with soda. 

Rub spoons with common salt to remove egg stains. 

Rub mildew marks over with a piece of raw tomato. Sprinkle 
with salt and lay in the sun. Repeat the process, if necessary. 


For moths, dissolve Y^ pound gum camphor in 13^ gallon of 
benzine and use freely with an atomizer. 

Oil of red cedar is good to drive away mosquitoes, moths and 
ants. Soak in wads of cotton. 

To keep ants out of a refrigerator, fill baking powder can covers 
with water and place under castors. Cut a piece of newspaper a little 
larger than bottom of your sugar crock and place on a sheet of 
sticky fly paper. Put your crock on this and your sugar will be 
free from ants. 

A small quantity of green sage placed in the pantry will keep 
out red ants. 


Fill rat holes with laundry soap or cayenne pepper. 

Allspice freely used will kill buffalo bugs. 

This ant remedy is guaranteed to succeed when all others fail. 
Mix 1 teaspoon tartar emetic, 1 teaspoon sugar with 34 cupful of 
water, put' in saucers and set saucers around in the cupboard. 


The juice of 3^ a lemon squeezed into a glass of w\ater, taken 
in the morning without sugar, is a simple remedy for torpid liver. 

Lemon juice mixed very thickly with sugar will relieve a tick- 
ling cough. 

For sore throat, gargle with 1 part alcohol and 3 parts water. 

Dip a woolen cloth in alcohol, wring out, and place on the 
chest to relieve croup. 

Keep on hand Hydrogen Peroxide for cuts, and Carbolated 
vaseline for bruises. 

Rubbing bruises after applying ointment will prevent swelling. 

Soaking feet in hot water and salt relieves tired nerves. 

For chilblains, rub the parts affected with brandy and salt. 

The raw white of an egg applied to a burn will take out heat. 

Ammonia applied to the bites of insects, such as fleas, mos- 
quitoes, etc., will stop the itching at once. 

One tablespoonful of olive oil after each meal will increase 
the flesh. 


Turpentine mixed with stove polish prevents rust and gives a 
brighter gloss than the use of water. 

In packing white lace or white silk waists or gowns, if you 
wish them to remain perfectly white, wrap in light blue cheese- 
cloth or tissue paper and place in a box. 

If you have no ice and want to cool hot w^ater in a short time, 
put the water in an air-tight jar and place under cold running 
water. It will be ice cold in 20 minutes. 

A large case, similar to a pillow case, made of unbleached cot- 
ton, for mattresses that can be taken off and washed, saves much 
time in cleaning them. 

To make false hair puffs, switches and pompadours look like 
new, wash in gasoline and rinse in clean gasohne; hang in open air 
to dry. 

To dry lettuce quickly and make it crisp, wash and place in a 
thin cloth and shake in the open air. 


Use a clothespin instead of a stick, when stringing nastur- 
tiums or sweet peas. 

Save broken gas mantles. They make fine silver polish. 

If blankets are too short during the cold weather, sew a piece 
of canton flannel to one end for the "tuck in." 

To remove adhesive plaster, wet with alcohol. 

A mustard plaster mixed entirely with white of egg will neither 
scar nor blister. 

To color curtains ecru, buy a little yellow ochre. Pour boil- 
ing water on the ochre and mix in starch. 

Use kerosene in water to clean window glass and painted 

Use a little ammonia or alcohol in the water to clean glass of 
pictures, etc. 

Place a thimble or the finger of an old glove on the end of the 
curtain rod when running it through a freshly starched curtain. 

To keep a broom firm, before using it soak in boiling hot water 
or soapsuds for 3^ hour. 




'Who loves the Garden loves the Greenhouse, too." 

— Cooper. 

The kitchen garden is the housewife's constant friend, so why 
not make an effort to begin early with a hotbed and a little later 
with a cold frame, thus securing the delicious young vegetables 
ahead of the markets and our neighbors, provided they are not as 
thrifty as we? Think of the pleasure of taking them some crisp 
heads of lettuce, some tender radishes, or some juicy rhubarb for 
their Christmas dinner. With the hotbed this is made quite pos- 

The hotbed may be started about December first, and for the 
benefit of our friends who have had no experience in this mode of 
gardening, we will give a few dimensions and suggestions for mak- 
ing, culled from "The Garden Magazine." 

First, choose a spot having a southern exposure, well pro- 
tected from the north and west winds, and where the natural 
drainage is away from the bed. 

Dig out a space the size of frame so that when the frame is set 
up the interior space is four feet deep. Posts 2x4 set firmly in each 
corner and at intervals on each side serve as supports for the frame. 

The dimensions of a practical frame are 9 ft. 2 in x 5 ft. 6 in., 
2 feet high in the rear and 18 inches high in front. Two strips 
across the top serve as rests for the sash, which in buying the com- 
mercial size (3x6), requires three. Now for the bed. The heating 
material is composed of fresh horse manure about 3 feet in depth. 
Drench well with water, then close frame for a few days in order 
to heat thoroughly. After this process the soil (which is equal 
parts of good sifted garden loam and well rotted manure) is thrown 


in to the depth of 4 or 5 inches. The frame must be well protected 
on the outside from frosts and cold weather by banking with ma- 
nure and straw. 

The temperature during ordinary weather should be from 50 
to 60 degrees, but in cold or stormy weather the glass should be 
covered with burlap, matting or straw. Should the temperature 
rise to 85 degrees or more, this must be regulated by raising the 
sash a little with small blocks of wood kept for that purpose. A 
general rule to follow is, open the sash on pleasant mornings about 
an hour after sunrise, and close 1 or 2 hours before sundown. On 
cold, stormy days it is best to let the bed alone. 

After planting seeds, sprinkle with hike warm water along the 
rows; keep moist, but not wet. Lettuce, radishes, onions, carrots, 
spinach, parsley, rhubarb and asparagus should be put in first and 
planted in succession in order to keep the table supplied. 

The cold frames are generally used later. Transplanting the 
plants from the hotbed, cabbage, cauliflower, tomatoes, melons, 
cucumbers, etc., are started ready for garden transplanting, or left 
in cold frames to mature, provided there is space enough. 

The cold frames are not made with as much heating material 
as the hotbed — a good rich loam will answer the purpose. An ex- 
cellent article on how to manage a cold frame is given in the March 
1907 number of "The Garden Magazine," to which we refer any 
interested, as lack of space forbids more on this subject. 

Rhubarb can be forced any time after December 1st in the 
hotbed or warm cellar where the light and heat are good. The 
roots should be slightly frozen before taken up. Bring in and 
place on the cellar floor covered until thawed out; they are then 
ready for planting. If not planted in the hotbed, plant in good 
rich soil in boxes, using broken crocks or cinders- for drainage, and 
cover the tops with about 3 or 4 inches of soil. Care must be taken 
not to water the leaves, yet keep the ground moist. The temper- 
ature required is only 50 or 60 degrees. With care, there might 
be a rhubarb pie for the New Year's dinner. 

March is the month to think of the outdoor garden, also plant- 
ing of seeds in the hotbed for this garden when all danger of frosts 
is over. Tomatoes, eggplants, cabbage, cauliflower, celery, pep- 
pers, even cucumbers and melons may thus be given an early start, 
which enables one to have many good vegetables before summer 
droughts deprive us of much, and cause us to think it was love's 
labor lost. 


However, it is worth trying for the joy it brings in; the early 
season fully compensates us for later losses, when the rains will 
not descend to warrant plenty of vegetables for the winter. 


"Now 'tis the spring, and weeds are shallow-rooted; 
Suffer them now and they'll o'ergrow the garden, 
And choke the herbs for the want of husbandry." 

— Shakespeare. 

How eagerly we look forward to the first green stuff from the 
garden in the spring! While the radishes, onions, lettuce, spinach, 
etc., are still in the hotbeds safe from frosts, up comes the hardy 
rhubarb and asparagus in defiance of the hoary King. How hard 
it is to have 1,000 asparagus plants, and have to wait until the 
third year before you can cut all you want of it! Next comes the 
juicy onion sets, and the greens in quick succession, and berry 
time has arrived. That means a celebration, for the strawberries 
out of our own patch are always the sweetest we ever ate. Then 
comes the peas, and beans and tomatoes and golden August brings 
the sweet corn, when there are corn roasts and corn is dried for 
winter. September brings the melons! There's a wrenching of 
the heart and stomach if one has to be away in melon time! Then 
the grapes have to be eaten and canned and made into grape juice, 
jellies, etc. Now comes a hint of frost and everything is gathered 
into the big cellar and stored for future use. 

So in seed time and harvest, all through the cycle of the 
months we are continually reminded of the useful kitchen garden. 
Vegetables are divided into several different classes. 
Under pot herbs or greens comes: Asparagus, cabbage, cauli- 
flower, brussels sprouts, swiss chard, spinach, beet, kale, mustard, 

The sweet herbs are: Summer and winter savory, thyme, sage, 
mint, parsley, tarragon, sweet marjoram. 

The salad plants are: Lettuce, radish, celery, water cress, 
pepper grass, curled cress, endive, dandehon, corn salad, chicory, 
cardoon, borage, garden sorrel, chives and mustard. 


The seeds and fruits are: Peas, corn, cucumbers, egg plant, 
okra, musk melon, watermelon, pepper, pumpkin, squash and 

The vegetable roots which can be stored for winter are: Beets, 
carrots, celeraic, horseradish, Jerusalem artichokes, kohlrabi, pars- 
nips, potatoes, rutabagas, salsify, scolymus, scorzonera, white 
turnips, winter radish, leeks, onions and garlic. 

The garden would not be complete without: Strawberries, 
raspberries, blackberries, currants, gooseberries, and grapes. 

The flavor of kale is improved by freezing. 

Scorzonera much resembles salsify and the roots are prepared 
and eaten exactly the same way. 

Celeriac is a variety of celery that has edible roots instead of 
leaves. It is used for soups, stews and salads. 

The leaf of borage is used in any way in which cucumber is 
used as a flavoring, for the taste is identical. 

Endive, when well grown, must be tied up on a dry day, so 
the hearts will be blanched. 

When cutting sweet herbs for drying, the leaves must be 
picked just before blossoming time and when the sun is shining. 

Brussels sprouts should be started in the hotbed and set out 
later, for frosts often kill them before they have matured. They 
require 150 days. 

Sow corn salad out doors in September, cover lightly with lit- 
ter, and you will have a salad from the garden in March or before 
snow melts. 

Mustard is a welcome salad in late fall and can be raised from 
seed sown in August. Mustard for salad is ready in 10 days; for 
greens, about 30 days. 

Spraying with ice cold water and protecting from sun will 
nearly always save a slightly frozen plant. 

We are indebted to the Garden Magazine for our information. 


Make sure the name 




You will always have "good luck" with the receipts given 
in this book if you cook them on an Eclipse Gas Stove. 

A Gas Range is a Coal Range with a college education. 

— Eclipse. 

Eclipse Gas Stove Company 





From Soups to Desserts 

all delicious and daintily served, 
but not complete without fine 
Naperg — the best of which is 
found at 



A S H T N ' S 

State and Main Streets 



B U C K B L L'S 

Always Headquarters for 
Beautiful Flowers at all Seasons 

Finest Quality, Low Prices, Prompt Service and 
Quick Delivery to any point in the United States 
or Europe. Write, Telephone or Wire Your Orders. 

H. W. BUCKBEE, Rockford, Illinois 

Forest City Greenhouses Rockford Seed Farms 

City Store: No. 220 S. Main St. 

Greenhouses: Kishwaukee and Buckbee Streets. 

BOTH PHONES. Catalogue Free 





"The true essentials of a feast are only fun and feed." 

— Holmes. 


In setting the table let this rule be followed first, last and all 
the time — have the table linen spotlessly white and of the finest 
quahty that you can possibly afford to buy. The chief charm of any 
table lies in its neatness and daintiness. It is much better economy 
to buy firm, fine, thick table linen even if the cost is higher, than 
to buy the coarse, loosely woven, thin linens as the latter do not 
wear nearly as long. Always use a thick table pad of material 
which comes for this purpose (the thicker the better) under the 
tablecloth. This pad should extend 3 or 4 inches over the table 
all around as it thus prevents the tablecloth from wearing out 
where the edge of the table comes. This pad is called a "silencer" 
as it deadens the noise and makes a more refined table. It also 
protects a handsome polished wood table. Table linen should not 
be starched. For the family alone, have the table as spotless as 
for company. Generally it is only at meal time that the entire 
family is assembled together, and the refining influence of home 
can be taught in no surer or better way than by neatness and dainti- 
ness of table and cheerfulness and good manners at table. Leave 
all care, worry and anger outside of the dining room. This should 
be the happiest place in the home, as it is the most necessary. Be 
perfect in table deportment always. I would say to young parents 
that one of the most important lessons which they should teach 
their children is perfect table manners, and to require of them al- 
ways to be particular even when only the family is present, then 
when company comes there will be no fear that Johnnie will stick 
his fingers in the pickle dish or that Susie will take her pie up in 
her hand to eat. The handling of the knife and fork when using 


and the proper placing of them on the plate when through, stamp 
the seal of early training and good breeding wherever it is seen. It 
is said that the Empress Eugenie of France was so punctilious 
about table etiquette that she never invited a gentleman a second 
time to dine who more than half unfolded his napkin or placed it 
other than over his left knee. 

Square, oblong or round tables are used, but the latter lend 
themselves better for effects in table decorations and show off a 
good dinner to the best advantage. A round table top of pine, 
hinged in the center so as to fold when not in use, is very conven- 
ient to place on the dining table to enlarge it. A top measuring 7 
feet in diameter will seat 12 people, the rule being to allow 20 in- 
ches to a person. It is good form to use either a round or square 
tablecloth for a round table. 

The service plate, knives, forks, spoons, glasses and napkin 
for each guest constitute the Cover. The service plate should be 
the handsomest plate you have and should be 10 inches in diame- 
ter. It is placed on the table before dinner is announced, and is 
left on until the meat course. Although the dernier cri concern- 
ing this plate is that it be left on the table through the dinner until 
the dessert. It is good form to do either. On the right of the serv- 
ice plate place one, two or three knives as may be required for fish, 
meat and game, with the sharp edge toward the plate and in the 
order in which they will be used, beginning at the outside. At the 
right of the knives place the soup or bouillon spoon and at its right 
the small fork for oysters or canapes. The forks should be placed 
at the left of the service plate with the ice cream or dessert fork 
next to the plate, then the salad fork, game fork, large fork for the 
roast and the fish fork at the extreme left. Place spoons for sher- 
bet and coffee above the service plate. If a spoon is used for ice 
cream or dessert instead of a fork, place it above the plate. Above 
and at the right of the plate place the goblet for water and arrange 
wine glasses just beside and a little back of the goblet. If there 
is room, place the napkin at the left of the forks with a roll, or thick 
piece of bread cut narrow and with the crust removed, between 
the folds. If there is not room, place it upon the service plate. 
Dinner cards containing the name of the guest should be laid upon 
the napkin. Individual dishes for salted nuts should be filled and 
placed above the forks at the left of the service plate. 

Dinner cards may be decorated in any dainty way to match 
the general scheme of decoration, but those most used at present 
are plain white cards with the monogram or crest of the hostess 


in gold at the top. Menu cards are seldom, if ever used, at private 
tables now. If one has pretty little dishes of silver or Venetian 
glass they may be filled with salted nuts, and candy or confections, 
generally tinted the color of the decorations and placed on the table. 
Butter plates are not used for dinners. Finger bowls are not used 
as much as formerly. When used, they should be put on a small 
plate on which has been placed a dainty doily. They should be 
half filled with water on top of which floats a geranium leaf or a 
sprig of lemon verbena as these leave a pleasant odor on the fingers. 
Never require two guests to use the same finger bowl. Extreme 
simpHcity combined with artistic effect is the rule at present for 
table decorations except for special occasions when one can let 
their fancy run riot as it is understood by the guests that it is for 
the occasion only. The day of profuse use of ribbons has gone by. 
Flowers, ferns, fruits or softly shaded candles together with spark- 
ling glass, shining silver and snowy linen makes a beautiful, 
aesthetic picture. Flowers may cost more than their weight in 
gold if orchids are used, or they may be plucked in the woods or 
by the wayside and be equally beautiful and attractive. Thirty- 
six guests at a charming breakfast party were seated at round tables 
in three different rooms. One table was gorgeous where a center 
piece of bright pink roses formed the color note. Brilliant yellow 
daffodils adorned another table, but the third and by far the most 
beautiful table contained a large cut glass bowl filled with the 
roadside flower called "Queen's Lace Handkerchief," its dainty 
white blossoms beautiful as the cobweb affair which such a 
handkerchief is supposed to be, with maiden hair ferns noth- 
ing more exquisite can be imagined. It cost the hostess only a 
pleasant trip to the outskirts of town whei'e she found plenty to 
be had for the picking. The beautiful field daisies grow wild nearly 
all summer. Placed in cut glass bowls and used with gold banded 
china they make most attractive table decoration. If one has a 
beautiful center-piece of lace or embroidered linen it may be placed 
on the tablecloth under the bowl, vase or basket containing the 
flowers, and table mirrors are also used. Floral decorations should 
be low when guests are to be seated, but high effects may be used 
when guests stand. Be careful and do not have the illumination 
too brilliant; softly shaded fights or candles are more becoming 
and in better taste. 



When everything is ready the hostess very quietly announces 
the fact to those nearest to her and together they start towards 
the dining room, thus giving the signal for the others to follow. 
It is extremely bad form for the host to announce in stentorian 
tones to the assembled company that "dinner is served," as this 
should be done by the butler alone, and his place should not be 
usurped. In this country where few people keep a butler, this 
public announcement should be omitted. The seat of honor for 
ladies is at the right of the host and for gentlemen at the right of 
the hostess. When all have been seated the serving should proceed 
as quietly as possible, and no matter what may happen or what 
accident may occur, the hostess should never betray any nervous- 
ness, nothing is more distressing to guests than to see a hostess ill 
at ease and anxious. Plates, whether filled or empty, should al- 
ways be placed upon the table from the right side of each person 
and removed from the same side, but all platters or dishes to be 
served from, should be presented at the left side. The tray is not 
now used in passing and removing plates but instead, a squarely 
folded napkin is held by the waiter under the plate. The hostess 
should always be served first. Do not remove all of the plates at 
the end of a course before serving the following course, but in- 
stead, a plate for the next course should be exchanged for the one 
which has just been used, thus leaving a plate continually in front 
of each person. Remove and serve only one plate at a time, never pile 
plates upon each other. The crumb scraper is seldom used at for- 
mal dinners, but if necessary, it should be just before the dessert. 
The waitress should be gowned in black with stiff white collar and 
outside cuffs, a white apron with bretelles over the shoulder trim- 
med with lace or embroidery or simply hemstitched, and a little 
cap or bow of white muslin on the head. Unless a professional 
caterer is engaged the menu should be plainly written out by the 
hostess, together with a list of dishes to be used, and pinned up in 
the kitchen so as to avoid confusion or forgetfulness on the part 
of the cook. 


The Formal Dinner. 

The formal dinner party is the most ceremonial function which 
can be given. Some of the courses are arranged on the plates be- 
fore being brought to the dining room, other courses are artistic- 
ally arranged on platters, garnished and passed, the necessary 
forks and spoons for serving them lying on the top a little to one 
side. Oysters or clams should be served on the half shell for a for- 
mal dinner. If canapes are used they take the place of the oysters 
or clams and should be arranged on small plates before being brought 
to the table. The soup or bouillon is usually served in the soup 
plates or bouillon cups before being brought in, the soup tureen 
is not generally used for formal dinners. The fish, meat, game, 
salad and dessert may be served according to the desire of the 
hostess, either by having the plates filled and garnished in the 
kitchen or from a beautifully garnished platter at the table. The 
latter way is most popular as there is much attention paid to garn- 
ishings at present. Sherbet follows the meat course or is served 
with it. It is served in fancy glasses. It is quite customary to 
serve a vegetable salad with the game and only vegetable or fruit 
salads should be served at a dinner. The lighter and more simple 
the salad for a dinner, the better. Fruit should be arranged and 
passed in a fruit dish or comport. Cheese with Bar le Due cur- 
rants and wafers are appropriate at both dinners and luncheons. 
Nuts and raisins are not used as much as formerly at dinners. 
Coffee should be clear and strong, served in small cups from the 
kitchen or poured at the table by the hostess. The cup should 
be placed at the right hand of the guest and cream and sugar passed 
on a small tray at the left. Sauce dishes should not be used at 
formal dinners, all vegetables should be served dry and taken 
upon the plate. It is quite customary to serve the coffee in the 
drawing room after dinner, instead of serving it at the table, in 
which case it is brought in with the coffee service on a tray and 
poured from the coffee pot either by the hostess or maid. Salted 
nuts are eaten during the dinner and candy or confections passed 
after the last course. It is not fashionable now to have more than 
six or eight courses at the most formal dinners. The old daj^s 
when twenty and even twenty-five courses were served, and the 
hospitality of the host was reckoned by the number of hours which 
he kept his guests at table, have gone, let us hope never to return. 
Dinners should be served expeditiously, but without seeming haste. 
Each course should be ready on time, a dragging dinner is tire- 
some. At the close of the dinner the signal is given bv the hostess 


pushing her chair back from the table, the others rise and foUow 
her into the drawing room. Sometimes the gentlemen remain in 
the dining room to enjoy cigars or cigarettes, the ladies going alone 
to the drawing room, but if a host has a smoking room all leave 
the table together, the gentlemen then following the host for a 
smoke in his own territory. 

In serving wanes, three different kinds are enough for the 
grandest occasions. Sherry or madeira with the soup or fish, 
champagne with the roast, claret or any red wine with the game. 
If one wishes wine with the dessert use port, burgundy or any fine 
wine. Very small glasses of liquors such as creme de menthe, apri- 
cot brandy or benedictine, are often served at the end of the din- 
ner after the coffee. If champagne alone is used, begin to serve it 
with the meat course. 

Unfermented grape juice is an excellent substitute for those 
whose conscientious scruples do not allow them to serve wine. No 
one need hesitate to give dinners without wine. Public sentiment 
has grown so strong on this question that it forbids criticism as to 
the propriety of omitting it. Dinners without wine are considered 
in as good or better taste, by many sensible people, than with it. 




"All history attests 
That happiness for man, the hungry sinner, 
Since Eve ate apple, must depend on dinner." 

— Lord Byron. 

Formal Dinner I. 


Blue Points on Half Shell 



Fringed Celery 



Puffed Paste Fingers 


Baked Trout Egg Sauce Potato Balls 

Thin Bread and Butter Sandwiches 
Sliced Cucumbers with French Dressmg 


Fillet of Beef 

Spaghetti a la Ellery 

Roman Punch. 

Reed Birds on Toast 

Tomato Aspic Salad 



Mushroom Sauce 
Asparagus Loaf 

Tutti Frutti 

Mayonnaise Dressing 


Charlotte Russe Garnished with Red Maraschino Cherries 


Cream Cheese Bar le Due Currants 

Salted Nuts served through the dinner 

Water Thins 



Formal Dinner II. 


Anchovy Canape 


Chicken Tapioca Soup 




Baked Salmon with Creole Stuffing 
Potatoes, au gratin Rolled Bread and Butter Sandwiches 


Roast Lamb with Mint Sauce 
Glaced Sweet Potatoes Peas in Timbales 

Pineapple Ice 


Quail a la Maitre d' Hotel 

Currant Jelly 


Cauliflower Salad 

Cheese Straws 

French Dressing 


Peach Melba 

Fancy Cakes 


Fruits Coffee Confections 

Salted Nuts served through the Dinner 


The Informal Dinner. 

"We'll have some half a dozen friends, 

And there an end." 

— Romeo and Juliet. 

The informal dinner is served much like the formal dinner, 
except there is more served at the table. The hostess often serves 
the soup from a soup tureen placed before her on the table. Fish 
or meat may be carved by the host. Vegetables need not be served 
dry, but if moist the dish containing them together with saucers 
may be placed upon a tray and passed to each guest to serve him- 
self. The hostess usually makes the salad at the table, but it is 
very attractive for the host to perform this duty provided he can 
make a good salad. The hostess serves the puddings and the host 
the pies, if they are served at the table. The informal dinner 
should really be en famille and should be served thus every day by 
the good housekeeper. Fewer people are invited at a time to the 
informal than to the formal dinner. 


Informal Dinner I. 


Salpicon of Fruit 


Oyster Cream Soup Toasted Bread and Butter Sandwiclies 



Crown Roast of Lamb, with Mashed Potatoes in Center 
Creamed Cucumbers Hot Rolls 

Currant Jelly 


Lettuce and Water Cress Salad, French Dressing 
Wafers Olives 


Lemon Fie with Meringue Top. Cheese 

Informal Dinner II. 


Cream of Tomato Soup Bread Sticks 



Chicken en Casserole Potatoes on Half Shell 

Rice Ring with Mushrooms in Center 

Parker House Rolls Pickled Peaches 


Fruit Salad served in Orange Skins, garnished with Nasturtiums 
Mayonnaise Dressing Ripe Olives 

Thin Bread and Butter Sandwiches wdth Cream Cheese Filling 


Maple Parfait Angel Food 




Luncheon is served like dinner and a formal luncheon varies 
but slightly from a formal dinner. Oysters are served cocktail 
style^, canapes are used also in place of oysters as at dinner. Soup 
Is often omitted and the meat course is not as heavy. Luncheons 
are usually for ladies only, and the fair sex is not supposed to en- 
joy the hearty food which the stern sex demands. The time of 
day also calls for lighter food than can be served at the dinner hour. 
If one has a handsome table, by all means let it be bare for luncheon, 
using doilies in place of a tablecloth. This gives the hostess a 
chance to display many treasures of her linen chest not otherwise 
seen. Doilies may be of costly lace, lace and linen, embroidered 
linen or hand crochetted lace. The latter is very fashionable and 
if one is handy with her hook, a most beautiful set can be made 
with very little expense. A set of doilies should consist of one 
dozen plate doilies about 13 inches in diameter, one dozen 8 inches 
in diameter for cup and saucer, one dozen 5 inches in diameter 
for tumblers, a center-piece to match, two or four doilies about 
15 inches in diameter to use under bon bon dishes and other dishes. 
If one has not a handsome table it is much better to use a fine 
damask cloth. Colored cloths with napkins to match are sometimes 
used at luncheons. Fruits are used more at luncheon than at din- 
ner. A salpicon of fruit or fruit soup is very nice for the first course 
instead of oysters or canape. Hot rolls are generally served with 
the meat or game course; they are buttered in the kitchen before 
sending to the table. Coffee is also served with this course. Great 
latitude is allowed as to the number of courses served at luncheon 
and a simple luncheon is quite as good, or better form, than a very 
elaborate meal. Many hostesses darken the dining room and use 
artificial light for luncheon parties, but this fashion is waning. 

358 thp: Mendelssohn club cook book. 

Luncheon I. 


Strawberries with Hulls Powdered Sugar 


Cream of Spinach Soup Puff Paste, Pretzel Shape 



Creamed Shrimps in Baked Green Peppers 
White Bread Sandwiches 
Cucumbers cut in halves lengthwise, scooped out, filled with Chop- 
ped Celery, Cucumber Slices, Raisins, with French Dressing 


Sweetbreads on Toast Baked Tomatoes Stuffed with Macaroni 

Glaced Sweet Potatoes Hot Rolls Coffee 


Peaches'cut in halves and filled with Chopped Nuts. Mayonnaise 

Dressing over them and surrounded with Balls 

scooped out of Nutmeg Melons 

Bread Boxes filled with Cheese Souflie 

Crackers with Bar le Due 


Nesselrode Pudding frozen in large Melon Mold 

Fanc}'' Cakes 

Salted Nuts and Confectionery 



Luncheon II. 


Caviare Canape 

Fruit Soup 


Athena Wafers 


Sweetbread Croquettes 

Ribbon Sandwiches 

French Peas 


Jellied Chicken New Potatoes, Creamed 

Cauliflower with Hollandaise Sauce 
Hot Rolls Orange Marmalade Coffee 


Cucumber and Tomato Salad 

French Dressing 


Rose Punch with Whipped Cream and Candied Rose Leaves 

Sponge Cake Patties 

Salted Nuts and Mint Paste Candy 



"Dinner may be pleasant; 

So may social tea; 

But yet, methinks the breakfast 

Is best of all the three." 

— Anon. 

Breakfast parties make a plensant variety in the way of enter- 
taining. The hour for breakfast parties varies from 9 to 12 o'clock. 
In some cities they are given as. late as 2 in the afternoon. An 
early hour is preferable as otherwise guests are obliged to retain 
their strength by eating first at home and then a fine breakfast 
would not be enjoyed. Eight or 9 o'clock is perhaps the best hour. 
Macauley, the historian, was very fond of breakfast parties and 
in praising their merits said, "Dinner parties are mere formalities, 
but you invite a man to breakfast because you want to see him." 
Four courses are usually enough for breakfasts. Fruit or melons, 
fish, a light meat or game course with two vegetables and 
accessories and lastly a dessert of shortcake, waffles or something 
appropriate to the meal. At breakfast parties the silver service 
for tea and coffee remains on the table all the time, otherwise the 
breakfast is served like dinner. Soup and salad should not be 
served at a breakfast. 


Breakfast I. 


Muskmelon Baskets Filled with little Watermelon Balls Soaked 
in Sherry and Iced 


Little Fried Smelts Garnished with Shrimps and Olives 
Thin White Bread and- Butter Sandwiches 


Fried Spring Chicken with Cream Gravy 
Mashed Potatoes, Riced Breakfast Puffs 



Omelet with Green Peas 


Waffles with Maple Syrup 

Breakfast II. 


Grape Fruit Shells filled with the Pulp, Cherries and Orange Pulp 
with Brandy Flavoring, Iced 


Codfish Croquettes with Cream Sauce 
Thin Shced Cucumbers and Radishes cut in Roses 


Frenched Lamb Chops with Paper Frills Peas 

Union League Potatoes Feather Muffins 



Individual Strawberry Shortcakes with Whipped Cream 


Gentlemen's Suppers. 

Gentlemen's suppers resemble ladies' luncheons in their ex- 
clusiveness as to sex. The food should be heavier. Gentlemen 
enjoy more hearty and less dainty food while ladies enjoy more 
dainty and less hearty. Fish, meat and game are all generally 
included in gentlemen's parties. 

Gentlemen's Fish Supper. 


Raw Oysters Served in a Block of Ice 


Clam Bouillon ^ Wafers 


Planked Shad with Roe Dressing, Garnished with Smelts 
Potato Balls Fried Brown Brown Bread Sandwiches 


Lobster Cutlets, Hollandaise Sauce 
Sliced Tomatoes with French Dressing 


Broiled Chicken, Mushroom Sauce Spinach 

Sweet Potato Croquettes Hot Rolls 

Champagne Punch 


Salmon Salad Garnished with Shrimps 

Mayonnaise Dressing 

Toasted White Bread Sandwiches 


Maraschino Bavarian Cream with Fresh Strawberries 
Fancy Cakes 


Water Crackers Cheese 




Gentlemen's Game Dinner. 

"From this day forward I'll hate all breakfasts and depend 
on dinners." 

— Beaumont and Fletcher. 



Oysters "on the Half Shell Horseradish 




Toast Sticks 


Terrapin a la Maryland 

Saratoga Chips 


Fillets of Teal Duck a la Pontchatrain, Served with Spinach 


Saddle of Venison with Currant Jelly Stuffed Potatoes 

Brussels Sprouts Creme de Menthe Ice 


Pigeons en Casserole with Asparagus on Toast 


Grape Fruit Salad Water Thin Crackers 

Toasted Wafers 





Receptions, Teas and Card Parties. 

For receptions and card parties only light refreshments should 
be served, but for wedding receptions and ball suppers three courses 
are not too many. At a reception in a large house, coffee or choco- 
late with a salad and sandwiches are often served in the dining 
room, and ices and small cakes in another room from a small table. 
This is an excellent plan in any house where a large company is 
invited as it relieves the pressure in the dining room. 

Five o'clock Tea is the most simple and inexpensive form 
of entertainment and it is also one of the most attractive. People 
who are not wealthy can in this way repay their social obligations 
most charmingly. An afternoon tea is not a meal, simply a de- 
licious cup of tea with small thin bread and butter sandwiches 
with or without a filling, small cakes or cookies and if one wishes, a 
few confections. Sometimes a glass of sherbet is served. The 
serving may be done in the dining room or the tea table may be 
placed in the parlor where the hostess receives her guests seated 
at the table and brews a good cup of tea while she chats with them. 
The English generally serve toasted muffins and marmalade with 
tea. "At Homes" and "High Teas" are the same as "FiveO'clocks." 



Menus for Card Parties. 

Chicken Salad with Mayonnaise 

Grape Juice Sherbet 

Little Cakes 

Plain Sandwiches 
Salted Almonds 

Oyster Patties 

Mixed Ice Cream 



Thin Cookies 

Wedding and Ball Suppers. 

Chicken Croquettes Peas in Timbales Saratoga Potatoes 

Sweetbread Salad with Mayonnaise 

Cheese Sandwiches Coffee 

Ice Creams frozen in forms of Fruit or Flowers 

Cocoanut Balls Salted Almonds 

Olives Bon Bons 

For weddings the bride and groom's cakes should be shced thin and 

one shce of each either tied together with white ribbon or 

packed in little boxes, should be given to each guest 

to be carried home 


Bouillon , Waferettes 

Creamed Sweetbreads with Mushrooms in Cases 

Chicken in Aspic with Mayonnaise 

Lettuce Sandwiches " Coffee 

Italian Cream, Claret Sauce Cakes 

Pistachio Nuts Opera Sticks 



Chafing Dish Menus. 

Lobster Newberg 
Chicken Salad 
Lemon Ice 


Venetian Egg Rolls 

Lettuce Sandwiches Olives 

Little Gold Cakes 

Chicken Terrapin 
Potato Salad 


English Monkey 
Chive Sandwiches 
Chocolate Canape 

Nut Bread 

Frankfurt Sausages 
Cabbage Salad 


Creamed Potatoes 
Sardine Sandwiches 
Banbury Tarts 

Rye Bread 

Fireless Cooker. 

Boiled Potatoes 

Sliced Tomatoes 

Toasted Wafers 


Iced Watermelon 
Lamb Stew 

Rice Pudding 

Buttered Onions 
French Dressing 

Edam Cheese 


Thanksgiving Dinner. 

Our National Birds — -The American Eagle, the Thanksgiving 

''May one give us peace in all our states — 
And the other a piece for all our plates." 

Have the table decorations in yellow, and carry out this color 
scheme as far as possible in the courses to be served. For center- 
piece take a large fine pumpkin that will stand flat on the bottom. 
Cut off the upper third, remove seeds and membrane. Stand a 
tall vase in the center of it and put yellow chrysanthemums in the 
vase, around it fill the pumpkin with fruit, oranges, apples and 
allow clusters of white grapes to fall over the edges. Place the 
pumpkin on a low silver tray and around it put 3 or 4 oranges 
with the skin cut part way down in quarters and turned back like 
rose leaves. Add also a few chrysanthemums with their own foli- 
age. This can be passed at the close of the meal for the fruit course. 


Little Neck Clams 
Oyster Cream Soup Wafers Celery 

Roast Young Turkey, Chestnut Stuffing, Giblet Sauce 
Mashed Potatoes, Squash, Creamed Onions Cranberry Jelly 

Chicken Salad served in Orange Skins 

OHves Rolled Sandwiches tied with Yellow Baby Ribbon 

Mince Pie Pumpkin Pie 

Ginger Ice Cream Sunshine Cake 

Candied Orange Peel Fruit Mint Candies 

Crackers Cheese 

Champagne Cider Salted Nuts 


Christmas Dinner. 

The Christmas colors should be used, red and green. A large 
cut glass bowl filled with holly branches and glowing poinsetta 
blossoms is an attractive center-piece. The salad should be served 
in large red peppers. Select fine ones with stems, cut off top, re- 
move seeds, fill with the salad, replace top. The upright stem 
serves as a handle. 


Blue Points 

Claret Consomme Bread Sticks Tied with Red Ribbons 

Southern Chicken Pie Potato Puff Pickled Peaches 

Roast Goose with Raisin Dressing, Surrounded with Baked Red 

Apples with core hole filled with Currant Jelly 

Glace Sweet Potatoes New Beets, Italian Style 

Baked Tomato with Rice 

Sweetbread Salad served in Red Peppers 

Radishes cut like Roses Ripe Olives 

Lettuce Sandwiches Christmas Plum Pudding 

Wine Sauce made at table in Chafing Dish 

Charlotte Russe garnished with Preserved Strawberries 

Nuts Raisins' Stuffed Dates 

Cheese Crackers 


Picnic Supper. 

Fried Chicken Escalloped Potatoes with Grated Cheese on top 

Stuffed Eggs, au Gratin Sardine Sandwiches 

Cabbage Salad in Lemon Cups Ohves 

Pineapple Tarts Honey Drop Cookies 


Hallowe'en Supper. 

Brown Bread Sandwiches Pumpkin Pie 

Doughnuts Champagne Cider 

Raisins Apples Nuts 


tablp: etiquette and menus. 369 

German Luncheon. 

Thin Slices of Rye Bread, some with Smoked Salmon on top, some 

with Cheese, some with Cold Meats and some with 

Frankfurt Sausages 

White Wine Soup Crackers and Cheese 

Timbales of Cold Meat and Tomato Sauce 

Macaroni a la Italian Potatoes 

Rof^ks Apple Sauce 


Children's Party. 

Sliced Cold Turkey or Chicken Saratoga Potatoes 

Peanut Sandwiches Sweet Sandwiches 

Ice Cream Frozen in Different Forms 

Little Frosted Cakes with Caraway Candies on top 

Cracker Jack Candy 


NOV 8 1909 


NOV' 8 i'.::9