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New Orleans 600K book 


Womrnauis Parsonage 


Home Mission Society, 


Parker J)(\emorial 




President MBS. J. W. WILKINSON. 

Vice-President MRS. L. BIGGS. 

Secretary MBS. J. W. B1LLINGTON. 

Treasurer MISS C. MITCHELL. 




Baking Powder, 

Full Cream of Tartar Powder. 

Guaranteed not to contain Ammonia, Alum, Phosphate, 
Lime or any deleterious substances. Endorsed by tbe 
New Orleans Cooking School. 

Highest Award for General Excellence — Atlanta Expo- 
sition, December 1895. 

Dixie Flavoring Extracts, 

LEMON and 

They stand without a peer for Purity, Strength, Delicacy of 
Flavor. Address the Sole Manufacturers, 

Gulf Manufacturing Company, 

F. W. YOUNG, Proprietor, New Orleans, La. 




"Man may live without books. 

What is knowledge but grieving? 
He may live without hope. 

What is hope but deceiving'? 
He may live without love, 

What is passion but pining? 
But where is the man that can live without dining?" 

The promoters of this modest enterprise hesitate to 
claim for it that it fills a long- felt want; there are other 
cook books containing- vastly more information in which 
the resources and products of the Frigid Zone and the 
Tropics are drawn on for the purpose of whetting- the 
human appetite. 

The sphere of this little book is more limited, but we 
feel that it will appeal with great force to its limited circle, 
for it is especially adapted to their wants — the ingredients 
called for in the recipes given are always to be had in sea- 
son in our own markets, and many of the appetizing dishes 
for which New Orleans and Louisiana are noted, are here- 
in described. 

It has not been the aim in compiling- these recipes, to 
tell all we know, or all that our friends know, but out of 
the g-enerous responses to our requests for "two or three 
of your very best," we have selected these as the "best of 
the best." Very few, if any, are original — many have 
been tried and tested by the mothers and grandmothers of 
the donors, while others are more modern — thoroughly 
"up-to-date;" but each recipe carries the enthusiastic re- 
commendation of her whose name is subscribed thereto, 
and one has but to read over these names to be convinced 
that we are not too optimistic in expressing the belief that 
this collection will please all who make use of it. 


J. C.niLLER 

Tent and AwningCo. Lt'd 

(Successors to Gassidy & Miller ;ind late J. C. Miller) 

441 Camp St., near Poydras, New Orleans. 

Agents for Cotton Duck all Widths. 

Fancy and Plain Awning Stripes, Colored Duck, 
Flag Bunting, Hammocks. 

Manufacturers of Awnings, Tents, Tarpaulii-s, Flags, Canvas 

Hammocks. Galleries and Lawns Enclosed. Canopies 

Floors Covered, Etc., for Weddings and Parties. 


Torpid Liver, Malaria, 
Chills and Fever, 
Indigestion, Dyspepsia, 
Gastritis, Billiousness, 

General Debility, 
Jaundice, Dysentery, 
Diarrhoea and 

An absolute Cure for Bright's Disease, Diabetes 
and every form of Kidney Trouble. 

Used by most prominent Physicians in the South. 

Springs located 3 miles west of Durant, Miss. No Mosquitos. 
Good Table and Best Hotel Accommodations. 



.-^ - ^ -^ -^ - ^ -^ -^ -^ -^ -^ - ^ -^ -^ . y 



"Here is bread, which strengthens men's hearts, 
and therefore is called "The Staff of Life." 

Graham Bread. 

Made with equal parts of Graham and white flour. 
Bake and treat as you would ordinary white bread. The 
adding- of white flour to the Graham prevents the bread 
from drying- up. Miss Cocker. 

Graham Bread. 

3 pints Graham flour, 1 pint white flour, 1 cup yeast, 
y 2 cup molasses, 1* teaspoonful salt mix with lukewarm 
water as stiff as you can, stir with a spoon. Let it rise 
over night and bake in a moderately hot oven. 

Miss Cocker. 
Light Rolls. 

Boil one pint of whey, pour on to a half tablespoonful of 
flour, let stand until cool, then stir into it the yeast, (either 
yeast cake or compressed,) add flour sufficient to make a 
stiff batter, and beat half an hour; allow about four hours 
to rise, then sift the flour, pour into it this batter, add four 
tablespoonsful of lard, one teaspoonful of sugar, one eg-g also 
salt, make out into rolls and when sufficiently raised, bake 
in hot oven. Mrs. W. W. Carre. 


4 * 


Wounds , Burns, Etc. 


Prevents Inflammation and Suppuration. Cures Colic in Man 

or Beast. Pleasant, Harmless and Reliable. Everybody 

has something good to say about it. 

Beware of Imitations. The Woods Are Full of 'Em. 

Only 50 Cents by Druggists. 

Sherrouse Medicine Co., 

Manufacturers and Proprietors. 


T. J. & Wit BYRNES, 

Grocers $ f ea Dealers, 

3 Big S tores 

_ ^ mmm ^ 

Dryades Street, Head of Market. 
St. Andrew and Annunciation Sts. 
Dryades and Terpsichore Sts. 

>s' Phones 841 & 1192. 

The Celebrated Fox River Creamery Butter 
Received Daily by Express 

Bread. « 

Dropped Corn Bread. 

One pint of fine white corn meal, thoroughly scalded 
with boiling- water; when cool, add two eggs well beaten; 
salt to taste, and thin it with sufficient milk to make it 
drop from spoon (say about half a cup). 

Mrs. W. W. Carre. 

Thomas Bread. 

One tumbler sweet milk; two eggs, well beaten; two 
even tablespoonsful sugar; two even tablespoonsful of melted 
butter; flour until it makes a stiff batter; desertspoonful of 
Dixie Baking Powder. Mrs. Alma S. Wynn. 


One quart of flour, one heaping tablespoonful of lard, 
one teaspoonful of salt, three teaspoonfuls oi Dixie baking 
powder and sweet milk enough to make a soft dough. Sift 
the flour, baking powder and salt together three times. 
(Leave a little of the flour in sifter for the board), sift the 
flour into the tray or bowl, then put the spoonful of lard in 
the centre, and mix with the milk, using a large spoon and 
stirring the dough as little as possible; have the dough as 
soft as can be bandied or rolled out. Roll thin and cut 
with biscuit cutter, bake at once in a very hot oven. 

Mrs. Minnie M. Wilkinson. 

Beaten Biscuit. 

One quart of flour, one tablespoonful of lard, one good 
teaspoonful of salt, and sweet milk sufficient to make a stiff 
dough. Beat long and well, or better still, roll through a 
dough kneader until the dough blisters and pops. 

Mrs. W. H. LaPrade, Shreveport, La. 



Christian Temperance 
Union Restaurant, 

632 Qravier Street, ■ etw Sg£*< ) S5X!SS'. c,mp 


//AK Meals served from 7 a m. to 6 p. m. 

Breakfast 25 Cents. Dinner 85 Cts. 
Lunch 15 Cents. 


Coffee a Specialty, 5 cents a Cup. 

Fruits, Cakes and Pies 



4716=4718 flagazine Street, Above Valence. 

WOOD_^> 1 f\t\U 9 

HAY, CORN, OATS and FEED of a11 Kin ^ 

Families Supplied with the Celebrated Snow- 
Hill Coal at market prices. 

TELEPHONES, 82. 331. 1536. 
Pennsylvania Coal Co., L. S. WIDNEY, Manager. 

Bread. 9 

Graham Bread. 

One cake compressed yeast; three quarts of Graham 
flour; one kitchen spoonful of lard; one large cup of brown 
sugar; one tablespoon of salt; mix well the lard, sugar and 
salt into the flour before putting in your yeast which 
should be well dissolved in colci water; if set by eight in 
the morning, will be ready to make into loaves by three in 
the afternoon. Mrs. H. J. Mullen. 

Corn Meal Bread. 

One pint of corn meal; one teaspoon of salt; two large 
tablespoons of hot rice; one or two eggs, beat together; 
pour on just enough boiling water to make a thick mush; 
form it into a round cake in a pie-plate, being careful to 
not let it get cold; then bake until there is a good crust 
bottom and top; don't use fine meal. 

Corn Meal Cakes. 

One pound of sugar; half pound butter; one nutmeg; 
one pound of meal; four eggs; one cupful of flour; after 
sifting the meal take out a cupful of meal and put into the 
cupful of flour; beat up with other ingredients, and drop 
from a spoon on greased pans and cook in quick oven. 

Miss Mary Wilkinson. 


Cor. Magazine and Julia, 

Cor. Washington and Prytania 

'Phone 697. 

Finest Carrages for Hire for Balls, 
Parties, Weddings, etc. 

Breakfast and Tea Cakes. 11 

I Breakfast and Tea Cakes. f 

€€€€€€€€€«€€€€€ €€€€€ €€€ € € € €€€ € * 


Two cups of Indian meal in your mixing- dish, add one 
pint of sour milk or butter-milk, a spoonful of cream or 
butter; beat well tog-ether and add a cup full ol flour, with 
a teaspoon of soda sifted throug-h it. Bake in a quick oven 
and serve hot for breakfast. Miss Mary Werlein. 

Buckwheat Cakes. 

Two cups buckwheat flour, one cup wheat flour, four 
teaspoons Dixie baking- powder, one teaspoon salt, one 
tablespoon sug-ar, mix altog-ether and add sufficient sweet 
milk or water to make a soft batter. Bake on griddle at 
once. Mrs. S. F. G. 

Graham Gems. 

Three pints of Graham flour, one small cup of brown 
sugar, 1 teaspoon of salt, two scant teaspoons of Dixie bak- 
ing- powder, one tablespoon of lard, make dough much 
softer than for ordinary biscuits, bake in a quick oven. 

Mrs. H. J. Mullen. 

Rice Cakes. 

One cup cold boiled rice, one pint of flour, 1 teaspoon 
of salt, two eg-gs well beaten, milk to make a thick batter. 
Fry — Mrs. M. Walker. 

No Charge for Examining Teeth. 

Lowest Charge for First-Class Work 

Dr. R. L. Schroeder, 



Near Thalia. 

Gromn and Bridge Work a Specialty. 

Up=to-Date Painless Methods 

Classical and 
Commercial Institute 

H. S. CHENET, Principal. 

H I526 CarOttdelet St., New Orleans. 

Spacious, Comfortable Buildings and Grounds. 

H Next Annual Session 

Sept. 2, 

Breakfast and Tea Cohen . 13 


Two cups of flour, two heaping- teaspoonsful Dixie bak- 
ing- powder, three heaping- teaspoonsful of sug-ar, one table- 
spoonful butter. Work the butter well into the mixture 
with a spoon, add J of a cup of cold water, and one eg-g- 
well beaten. Fill the moulds and bake in hot oven. 

Mrs. W. H. Belt. 

Flannel Oakes. 

Sift tog-ether 1£ pints of flour, one tablespoonful brown 
sugar, a little salt, add two beaten eg-g-s, one pint of miik, 
heat into a smooth thin batter. Bake on hot griddle to a 
rich brown. Miss M. Keen. 

French Rolls. 

One quart flour, two ounces butter, a little salt well 

rubbed tog-ether, one well beaten eg-g - , \ compressed yeast 

cake dissolved in luke warm milk, add as much sweet milk 

as required to make a stiff batter, beat well and set to rise. 

When lig-ht, roll out thin, cut into g-ems, brush edg-es with 

butter, fold them over, place a little distance apart in the 

pan. Let stand a while to rise ag-ain and bake. 

Mrs. Heck. 

Light Flour Puffs for Breakfast. 

Take a tumbler of sifted flour, a tumbler of milk and 
two eg-g-s. Put a spoonful of Dixie yeast powder in the 
flour before sifting-, beat eg-g-s (up) separately. Mix to- 
g-ether and add a teaspoonful of melted butter or lard just 
before baking- in little fancy pans. Put salt in the flour 
with the yeast powder and then bake as quickly as you 
can. Mrs. J. T. Sawyer. 

A. K. MILLER & CO., 

Steamship A rrckn+c 
and Ship f*g &** L*>> 

303 Carondelet Street, New Orleans, La. 


Cuban Steamship Co., London and New Orleans, Glynn Line, 
La Flecha Line, Serra Line, Joseph Hoult Line for Liver- 
pool, Havre and Bremen. British and Foreign 
Marine Insurance Co., Limited. 


American Line, Red Star Line, Cunard Line, White Star Line, 

Hamburg- American Line, North- German Lloyd Line, 

Allen State Line, Netherland-American Line. 



Nos. 324-330 Tchoupitoulas Street. 

Wholesale Dealers in — Axle Grease, Baskets, Bath Tubs, 
Baseballs, Cages, Chewing' Gum, Croquet, Dusters, 
Enameled Steelware, Freezers, Fishing- Tackle, Gal- 
vanized Cleats, Pulleys, Rowlocks, Harmonicas, Ham- 
mocks, Ice Chests, Julip Straws, Knives and Forks, 
Lanterns, Lemon Squeezers, Marbles, Night Tapers, 
Oars, Oil Tanks, Paper, Pipes, Rope Refrigerators, 
Scales, Shakers, Soaps, Tacks, Tinware , Traps, Twines 
Washing- Machines, Wring-ers, Water Coolers, Whips, 
Etc., Etc. 

Doughnuts, Cookies, Ginger Bread. 15 

I Doughnuts, Gookies, Ginger Bread j 


One cup sour milk, \y 2 cups sug-ar, one egg, one table- 
spoon melted lard, >£ teaspoon baking soda, flavor to taste, 
flour sufficient to roll out; and fry in hot lard. 

Mrs. Alice M. Zable. 


A cupful each of sour cream and nice molasses. A 
level teaspoonful and a half of soda a teaspoonful each of 
salt and g-ing-er, add flour to make a little thicker than 
griddle cakes. Bake in eight in a sheet. 

Miss Mary Werlein. 

Soft Cookies. 

One heaping- cup butter, l 1 /? cups sug-ar, 3 eg-gs beaten 
separately, 3 tablespoons sour milk, 1 small teaspoon of 
soda, and as little flour as will make them stiff enoug-h to 
roll. Sprinkle with sug-ar and grated nutmeg- before 
cutting-, pass over roller, cut and bake a light brown. 


Two cups sugar, 1 cup butter, f cup sweet milk, 2 eggs, 
5 cups flour, 2 teaspoons Dixie yeast powder. Roll thin and 
bake quickly. Mrs. S. F. G. 




P For Strength. Comfort 

p Refinement, Beauty. 

I Turkish Bath 50c, 

Mi and attain flank's fpp 9,Fir» 







and attendant's fee 25c. 

Skilful Manicuring. 50c. 
|lfj Corns removed, Bunions, Ingrowing Toe-nails. 

If™] etc., corrected, 50c. to $2 per visit. 

=j|. Sulphur and other Medicated Bath-, $1 to $2. 

Saline Baths 50c. or, with general rubbing, $1. 
Massage or Electricity, 50c. to $2. 
Engagements at residence. 50 per cent extra 
Ladies, 9 to 5 p. m,; Sundays till 1 p. m. 
Gentlemen, night and day. 

Ill BOURBON, Near Canal St., 

Mr. and firs. OSBORNE, Proprietors. 


Doughnuts , Cookies, Ginger Bread. 17 

Graham Crackers. 

Two cups Graham flour, 1 cnp white flour, \ cup sugar 
\ cup butter, 1 egg, salt to taste. Roll and bake in a quick 

Miss Cocker. 

Soft Ginger Bread. 

3 cups flour, £ cup milk, £ cup lard, £ cup New Orleans 
molasses, 1 teaspoonful soda, 2 eggs, 1 teaspoonful of gin- 
ger. Beat the yolk of the eggs and the lard together, 
then add the milk, soda, molasses, ginger and flour, then 
beat the whites to a stiff froth and add them carefully. 
Bake in a moderate oven J of an hour. 

Miss Cocker. 

Thin Rich Cookies. 

1 cup butter, 1 cup sugar, 3 eggs, all beaten together 
to a cream, use just enough flour to mix and roll thin. 

Mrs. S. F. G. 

Good Cookies. 

2 cups of sugar, 1 cup of butter, 3 cups of flour, L cup 
of sour cream or milk, 3 eggs, 1 teaspoon of soda. Mix 
soft, roll thin, sift granulated sugar over them, and gently 

ro11 lt in " Mrs. P. R. Baldwin, Biloxi, Miss. 


Every body says the last place on Earth they want to go to is to 
a dentist's office, Now while this may be true in general, we 
have heard it said and we belive it true, that it is possible to 
derive pleasure from such a source. There is in the Henneu 
Building, (5th floor) an office recently fitted up in splendid 
style and presided over by as gentle and courteous a gentle- 
man as one would care to meet, Dr. A. G. Bowman. Dr. 
Bowman is a skilled Dentist and if you once try him, 
you will be satisfied. — i — « 


&ds and S/ecfric Light Fixture*, 
dJlcdern Sanitary Plumbing, 
JHc i l&a fer fie a tit i q . 

Agent for the Improved Welsbach Light 

No. 213 Baronne Street, 
Telephone No. 44. NEW ORLEANS, 

R. A. FOX, Pres. 

E. D. ELLIS, Secy & Treas. 

wiss J|t eam JL> aun( lry C°-> 



To the Ladies: 

After preparing some of the palatable dishes 
from receipts in this pamphlet be sure and send 
your Husbands Shirts, Collars and Cuffs to the 
Swiss Steam Laundry, they will laundry them in 
first class style, put on new neck and wrist-bands 
and all necessary repairs free of charge. 

w. t. pierce, nDiranisT 


Soups. 19 

S 1 • »*■ m ^ '^ ^ ^ ^ ^ ^ ^ -* ■• •*£• * & 1 " i '<* 


Cream of Tomato Soup. 

One pint can of tomatoes, one pint of fresh sweet milk, 
half teaspoon of soda, one spoon butter, two tablespoons 
of rolled cracker crumbs. Place over fire the tomatoes and 
stew till soft, add soda and stir till effervescence ceases. 
Strain it so no seeds remain, set over the fire ag-ain and add 
a pint of hot milk, season with salt and pepper and put in 
the cracker crumbs. Serve very hot. 

Green Pea Soup. 

One pint of sweet milk, one spoon of butter, two table- 
spoons of rolled cracker crumbs. Place over the fire the 
peas in a little water and stew till soft, add the hot milk 
and butter with a small spoonful of sugar or condensed 
milk, season with salt and pepper and put in the cracker 

crumbs and serve. , T . ~ T>r . 

Mrs. A. C. King. 

Vermicelli Soup. 

One pound vermicelli boiled half hour, salt and pepper 
to taste, add as much water as needed. Beat the yolk of 
one eg-g- well, and stir in as the soup is poured up. 

Mrs. Lucie Menarp. 

The nearer the Producer and Consumer can be brought together the better for all concerned. 


Importers, Coffee Roasters, 
Manufacturers and Retailers. 

HEADQUARTERS, 938 CANAL ST., Cor. University Place. 




COFFEES at all prices, 10, 124, 15, 20, 25, 30. 
TEAS at all prices, 30, 40, 50, 60, 80. 

) TELEPHONE 701. ( 

"My Joy Dairy and Poultry Farm" 

Poultry of all kinds, 

CihFresh Milk and Cream Cheesekiy 

yf. Always on hand. TK 

Mr A. F. WALL1S. ProprietorMr 


Insure your Dwelling-house or Furniture and 
Wearing apparel through the Pescud Agency. 
Ladies wishing information in regard to cost of 
Insurance can get it by calling in person or by 
addressing a Postal Card or Letter to the Agency. 
Insurance placed at lowest current rates for one, 
three or five years. 

PETER F. PESCUD, No. 818 Gravier Street. 

Soups. .21 

Beef Soup. 

Take a ten cents brisket or soup bone, put it into a pot 
of water and let boil during- breakfast. When it is time to 
start dinner, cut or chop up one turnip, one carrot, one 
onion, a few sprig's of parsley and chillots, and add to 
soup. Just before serving-, thicken it with tablespoon of 
flour mixed with water, season to taste with salt and 

Miss Mary Wilkinson. 

Oyster Soup. 

Put the liquor which drains from 3 dozen oysters into 
a marbleized sauce pan. Let it heat and skim thoroug-hly, 
then add a teaspoon of finely chopped onions and parsley, 
a sprig- of thyme, also a heaping- tablespoon of butter, 
mixed with a teaspoon of flour, salt and pepper to taste, 
add ]/ 2 dozen cloves and spice. Put in oysters last, let 
ting- them boil two minutes. Have warm, a pint of fresh 
milk, which add just before dishing-. 

Mrs. S. S. Keener. 

Mock Turtle Soup. 

1 larg-e spoon of lard, 1 of flour browned together, add 
1 pound of beef chopped small, % can tomatoes, 6 whole 
alspice, salt and pepper to taste, add 3 quarts water and 
simmer until beef is tender. Chop 2 hard boiled eg-g-s in 
the tureen, pour soup on, squeeze in the juice of half a 
lemon, and slice in the other half. Mr§ q p Wqrk 


4866 HagazineSt., 




Fancy and Toilet Articles, Sponges, Brushes, Perfumery, Etc. 

Physicians' Prescriptions Carefully Compounded, and orders answered 

with care and dispatch. Our Stock of Medicine is complete, and 

warranted genuine and of the best quality. 

Attorney and Counsellor=at-Law, 


Between Canal and Common Street, - NEW ORLEANS, LA. 
o TELEPHONE 1408 o 


.Dealer in Fancy and Staple. 





Nos. 3201 to 3203 Magazine, and Nos. 1100 to 1114 Harmony St. 
Telephone 1435. New Orleans, La. 


Successors to FKANTZ & OPITZ, 

Watches, Clocks, 
Jewelry Silver- 
• Ware, Novelties, 
At Reasonable Prices, 

129 Bourbon St 



Soups. 23 

Apple Soup. 

Peel and core six apples, cut them up and boil them 
well in 8 cups of water, boil till tender, strain throug-h a 
colender; return to pot, boil up ag-ain with a little cinna- 
mon bark, a piece of lemon peeling- and sug-ar to taste, and 
a tiny bit of salt and serve either hot or cold. 

Prune Soup. 

\ pound of prunes, wash them well, add 8 cups of water 
and boil, add a piece of cinnamon, lemon peeling-, when it 
beg-ins to boil, 1 tablespoon sag-o and sug-ar to taste, boil 
altog-ether one hour. Serve either hot or cold. 

Milk Soup. 

Add to 4 cups of milk, 2 cups of water, a small piece of 
cinnamon, a piece of lemon peeling-, a teaspoonf ul of but- 
ter. When boiling- add a little salt and a tablespoonful of 
sag-o, boil until clear. 

Blackberry Soup. 

Take 2 cups of berries, and boil with 8 cups of water 
at least half an hour. Strain and return the juice to the 
fire. When boiling- add a tablespoonful of sag-o, a piece of 
lemon peeling- and cinnamon and sug-ar to taste. 

Mrs. J. Cohen. 


Jas. H. Aitken & Co., 


Steam -«* Gas Fitters, 

Bath Tubs. Lavatories and Water Closets. 
Chandeliers, Brackets and Globes 





c^c y a p k res B sT D h d Wood Mantels, 

Mahogany ' 

flarbleized Slate Hantels, 

Marble and Tile Wainscoting, Embossed, Enameled and Floor Tiles 
Bronze, Brass, Nickel and Enameled Grates. Slate Hearths, Fire 
Bricks — ^ 

No. 512 CAflP STREET, Telephone 751. New Orleans. 

o TELEPHONE No 509 o 

House Bills and Special Orders Sawed and Delivered Promptly. 

Main Office and Mills, 

Madisonville, La. 

W. T. Jay, 


Office and Yards — 
2324 Howard Av. Cor. Freret 
H. C. GAUSE, Agent, 
New Orleans. 



No. 728 CANAL STREET, New Orleans, La. 

Soups. 25 

Simple Tomato Soup. 

Add to 1 pint of tomatoes, 1 pint of water, a bay leaf, 

% teaspoon of celery seed; rub together 2 tablespoons of 

butter and 2 of flour, stir in the first mixture and cook for 

5 minutes, strain, reheat and serve. 

Mrs. F. A. Dicks. 

Oyster Gumbo Fele. 

Take four dozen oysters and strain off the liquor 

through a seive. Then take one tablespoonful of lard, 

one of flour and mince, one small onion very fine. Put the 

lard in pan and when hot add the flour and onion, and fry 

very brown, then fry the oysters for two or three minutes. 

Put your liquor on, and boil and skim, adding- enough 

water to make the quantity of soup required. Add parsley, 

red pepper and salt to taste. Then put in the oysters, and 

when it comes to a boil, mix one heaping teaspoonful of 

Fel6 in a little cold water. Let it cook two minutes and 

send to the table. ,, TT 

Mrs. S. Henderson. 

Chicken Gumbo. 

Fry to a light brown a small sized chicken, then add to 
it a medium sized onion and fry. Add a tablespoon of flour 
and brown all together, then add a pint of boiling water. 
Have ready a quart of tender okra that has been cut up in 
thin cross-wise slices, put in the okra and two large toma- 
toes that have been peeled, and let all cook for one hour or 
more. When nearly done add corn cut from two ears. Salt 
and red pepper to suit the taste. 


26 Soups. 


Take a piece of veal, fry brown; also small pieces of 

ham; fry green okra until ropy; mix altogether with a can 

of tomatoes and put into a four quart sauce pan or pot 

with two or three pints of water; cook slowly; adding 

water gradually to get the required consistency. Pick 

shrimp and put in while cooking - . Season with salt and 

(liberally) red pepper. 

Miss R. Caywood. 

"Remember the Location/' 

A first-class Prescription Drug Store. 
Soda Water the very best with Fruit 

Syrups. "■— t" 


Magazine and Louisiana Ave. Telephone Call 950. 

Crab Gumbo. 

1 can of tomatoes, 1 dozen okra, 1 onion cut fine, 1 
tablespoonful of lard. Into the hot lard, sift 2 tablespoons- 
ful of flour, stir until brown. Then put in the tomatoes, 
okra and onion; to this add about 1 quart and a half of 
boiling water; let cook until done. Put 1 dozen crabs in 
boiling water, then remove the top shell, and clean thor- 
oughly, put into the gumbo, and let boil 15 or 20 minutes. 

Mrs. Pierce. 

Oysters and Crabs. 27 

|Oysters and Crabs| 

Stuffed Oysters. 

4 dozen small oysters, 24 soda crackers soaked in the 
liquor of the oysters. Chop oysters fine and season with 
onion, thyme, parsley, etc. Have skillet hot, take one 
larg-e spoon of lard, and put the mixture in skillet. Add 
2 well beaten eg-g-s and 1 larg-e spoon of butter. Cook until 
done. Have ready 1 dozen shells; fill with mixture, sprin- 
kle with cracker dust. Put in oven and brown. 

Mrs. C. V. Unsworth. 

Scollopped Oysters. 

J cup butter, 1 cup cracker crumbs, 1 dozen oysters, 
pepper and salt to taste, mix butter and cracker crumbs 
tog-ether, sprinkle \ of the crumbs in a bowl, then £ of the 
oysters, seasoned, then add rest of crumbs, then the oys- 
ters and bake. Mrs. A. F. G. 

Stuffed Crabs. 

Boil your hard crabs and take out the meat. Put a lit- 
tle lard in a frying- pan to which add soaked bread and 
chopped onions. After cooking- a little take it up and add 
an eg-g-, butter, salt and pepper. Clean the shells and fill 
them with the mixture and put some bread crumbs or 
crackers over the top and brown in a hot oven. 

Mrs. H. Haag. 

J. Thomson. G. Thomson. W. B. Thomson. 



Carriage and Wagon Makers Material, 


Light Carriages $ Spring Wagons, 

^Telephone No. 203^ 
225 to 233 S. RAMPART STREET, 

Bet. Common and Gravier, NEW ORLEANS, LA. 

Smith's Bakery 


Assorted Fancy Cakes of the very best 
quality and at reasonable rates. 

Ice Cream of all grades, but our best 
quality we supply to families and par- 
ties at $1.25 per gallon. 

Our Bread is second to none and cheapest 
on the market. 

Wedding Cakes a Specialty. 

Oysters and Grabs 29 

Fabacher Oyster Patties. 

First boil the oysters and set to one side. Cut green 
onions and brown well with butter and # a tablespoonful of 
flour. When well stirred tog-ether, add a pint of oyster 
water and the yolks of 3 egg-s, £ lemon. Season to taste 
with salt and peper. Add oysters and stew all together 
one-half hour. Then put the tricassee into patties. 


Roll out a nice puff paste thin; cut out with a g-lass or 

cookey-cutter, and with a wine glass or smaller cutter, cut 

out the centre of two out of three; lay the rings thus made 

on the third and bake at once. If the cutters are dipped 

in hot water, the edg-es of the patties will rise much higher 

and smoother when baking-. 

Mrs. Alma S. Wynn. 

Fried Hard Shell Crabs. 

Take six crabs and scald them to kill them. Then 

clean, break the ends of the claws, salt and pepper. 

Crush the hard shell a little, roll in corn meal, or in beaten 

eg-g - , then roll in flour or meal, and fry in hot grease until 

brown on both sides. _ T 

Miss Carrie Levy. 

Oyster Patties. 

Line a small patty pan with puff paste, and bake a 
lig-ht brown; when done, fill with oysters already stewed. 
The patties should be served and eaten as soon as prepared 

Mrs. Oliver. 

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Oysters and Crabs 31 

Oyster Toast. 

A nice little dish for a luncheon or late supper. Scald 

a quart of oysters in their own liquor, take them out and 

pound or chop them to a paste; add a little cream or fresh 

butter, and some pepper and salt. Get ready some thin 

slices of toast moistened with boiling- water; and spread 

with fresh butter; then spread over the butter the oyster 

paste. Put a thin slice of fresh cut lemon on each piece, 

and lay parsley on the platter. Serve this hot or it will 

not be grood. _. _ _ „ 

Mrs J. T. Sawyer, 

Oyster Pie. 

Three dozen oysters, 1 tablespoonful of butter, 1 tea- 
spoonful of flour, 1 onion, a little parsley, salt and pepper. 
Brown the flour, fry the onion and add the oyster liquor, 
salt, pepper, parsley, and last, the oysters. Cook a few 
minutes and put into a larg-e baking- pan into which has 
been put a short pie crust. Put another crust on top and 
bake, French Cook. 

Stuffed Crabs. 

Boil 1 dozen crabs for about twenty minutes, pick the 
meat from the shells. Take 1 larg-e onion and fry in hot 
lard until soft. Soak some stale bread and squeeze tight, 
add a cupful of the bread, 2 eg-gs, pepper and salt, chop 
parsley; now take from the fire and add the crab-meat, 
mix well, have the shells washed and dried and fill with 
the stuffing-. Sprinkle toasted bread crumbs on top of 
each one, and put them in the oven and bake about ten 
minutes. Mrs. Briggs- 


Oysters and Crabs 

Fried Oysters. 


Take large oysters from their own liquor put into a 
thickly folded napkin to dry them; then make hot an ounce 
each of butter and lard in a thick bottomed frying- pan. 
Season the oysters with pepper and salt, then dip each one 
into egg and cracker crumbs railed fine, until it will take up 
no more. Place them in the hot grease and fry them a deli- 
cate brown, turning them on both sides by sliding a broad 
bladed knife under them. Serve crisp and hot. 

Mrs. A. C. King. 

Fish 33 

Ufa. jrife Aulk .nflhr .irffci Ac. mlflk .wttr. atk jAc .irfk .irfk jflfc. ..irfflk 4k ^K 
ftf.r-ii.gir apt sqgpc Jqpnqp V ^pr^r^p v J^'jyr^gr -^ V qg 

"Master, I marvel how the fishes live in the sea! 
Why as men do a'land; the great ones eat up the little ones " 

To test fish when cooking-, pass a knife along- a bone 
and if it is done, the fish will separate easily. Remove the 
moment it is done, or it will become insipid. In boiling- a 
fish always plung-e it into boiling- water and then set where 
it will simmer g-ently until done. Garnishes tor fish are 
parsley, sliced beets and lemon. 


Take sliced red fish or snapper. Fry each piece brown, 
make a brown gravy with flour, tomatoes, bay-leaves, a 
slice of lemon, some spice. Cook the fried fish for half an 
hour in the gravy and serve. Miss R. Caywood. 

Baked Red Fish. 

For one large fish, take 1 cup water and 1 can toma- 
toes, bay leaves, 1 tablespoon of butter, salt and pepper to 
suit taste and baste well while baking. 

Mrs. H. W. Knickerbocker. 

To Fry Fresh Herring. 

Remove scales, clean, wash and dry; after salting them 
put in a dish with beaten eggs, turn in powdered toast and 
fry in butter till brown. Mrs. J. B. A. Ahrens. 

34 Fish. 

Boiled Fish. 

Clean thoroughly a large red fish or sheephead. Put 
into a pot of boiling water, 1 large onion, 1 large head of 
garlic, 2 large carrots, 1 lemon sliced fine, bay leaves, cel- 
ery, parsley (stems and leaves) salt and pepper, boil until 
all the vegetables are soft enough to mash with the potato 
masher. When the water is well seasoned with the vege- 
tables, tie the fish in a towel and place in the boiling water 

and let boil for half an hour. When done set aside (in the 
water) to cool. Serve cold with a boiled sauce. 


Boil 2 eggs hard, rub the yolks fine with 2 tablespoons 
of sweet oil, using drop by drop. Take the white of the 
eggs, chop fine with parsley, green onions, olives, mix all 
together with a tablespoon of capers sauce, vinegar, pep- 
per and salt. Put your fish on a platter, garnish with 
crisp lettuce leaves, on which are thin slices of lemon and 
radishes. Pour your gravy over it and serve very cold. 

Mrs. D. Rosenbaum. 

Trout a la Veiiitiemie. 

After well-cleaning your trout, make slashes in the 
back and insert butter rolled in parsley, lemon, thyme, 
basil, chives, all minced very fine; pour some salad oil over 
it, and let it lie for half an hour, cover it with bread 
crumbs and chopped sweet herbs, boil it over a clear fire 
which is not too quick, and serve it wUh sauce. 

Mrs. J. T. Sawyer. 

Fish. 35 

Lemon Sauce for Fish. 

To half a pint of butter sauce, add the juice of a lemon 
and another lemon sliced; take out the seeds, and let aU 
boil tog-ether. This is good with broiled Spanish mackerel 
or pompano, also with broiled fish. 

Mrs. J. T, Sawyer. 

Egg Sauce With Lemon. 

Boil six eggs; when cold, take off the shells, and slice 
them into a cup of melted butter; add pepper and salt, and 
stir constantly while heating. Add the juice of a lemon 
or vinegar, or catsup, as preferred. This sauce is equally 
g*ood for broiled fish or poultry. 

Mrs. J. T. Sawyer. 

36 Meats and Folds. 

[ Meats -Fowls] 

Boiled Meats should be put into boiling- water at the 
beginning to preserve its juices. Keep the water boiling 
constantly or the meat will soak up the water. Remove 
meat from water as soon as done. 

Science of Baking or Roasting Beef. 

Put your beef in a very hot oven at first, keeping the 

temperature at 300° or more for half an hour, then reduce 

the heat for the remainer of the time to 200°. Baste the 

meat every 15 minutes. The great heat at first hardens as 

well as browns the outer surface, this keeps in the juice. 

But if the high temperature is kept up the roast will be 

hard and dry all throug-h instead of rare and juicy as it 

should be. ■ 

Mrs. Buchell. 

How to Flavor a Tenderloin Steak. 

To assure a delicious steak broil a tenderloin and at the 
same time small bits of .round steak which contains a great 
deal of well flavored juice. Cut the round steak into small 
bits and squeeze in a lemon squeezer over the tenderloin. 
By this method you get a delicious juicy steak. 

Mrs. Bucheix. 

Meats and Fowls. 37 

Steak Roll. 

Beat the steak well, make a dressing" of bread crumbs, 
pepper, salt, onions, sage and celery, fry it a little, then 
put it on the steak and roll up and tie, put in oven and 

Mrs Minnie Wilkinson. 

Roast Beef and Yorkshire Pudding. 

Rub a rib roast with salt and pepper, and if not very 
fat, put in pieces of beef suet. On top and around in pan 
place pieces of suet, and with these drippings baste every 
ten minutes. Add no water at all. For rare beef, allow 
15 minutes to the pound; well done, 20 minutes. With- 
in twenty minutes of serving- remove roast, pour all the 
drippings into a can for future use except about two table- 
spoonsful and into this pour the pudding-, made as follows: 
3 egg's well beaten together, to this add a pint of sweet 
milk, 3 rounded tablespoons of flour measured before sift- 
ing, and salt and pepper to taste. Cook until set. Cut in 
squares and serve around roast. This is the real old En- 
glish roast-beef, and if basted properly, is very delicious. 

Mrs. Florence E. Russ. 

Broiled Beef Steak. 

Flatten it with the broad side of a hatchet and broil 
upon a buttered grid-iron over a g-ood strong- fire; lay it 
upon a hot dish; season with pepper, salt a large spoon of 
butter and some finely chopped parsley. Serve at once. :J J§ 

Mrs. Briggs. 

38 Meats and Fowls. 

Cold Daube. 

8 pounds good roast, 1 pound fresh fat pork, 4 pigs 
feet, 4 calves feet, 2 beeves feet. Put in pan over night 
cover with vinegar and let soak. Cut the pork in 
thin slices. Next morning, put red pepper in the slices of 
the pork, cut slits in the pork and slip in the peppers ; 
cover with water and boil slowly until boiled down and 
thoroughly cooked. Cook the calves and pigs feet separate- 
ly, (remove all the bones) all to pieces and stir altogether 
while warm. Cool rapidly in a pan or dish from which it 

can be turned out whole. _, _ _ _ 

Mrs. B. S. Story. 

Virginia Brunswick Stew. 

3 gallons water, to which add two chickens cut small, 
1 pound fat bacon cut small. When the chickens are suffi- 
ciently cooked, remove the meat from the bones and return 
to the water, then add | gallon Irish potatoes, boiled and 
mashed, 1£ pints green corn cut fine, 1 pint butter beans, 
1 quart tomatoes peeled, add onions if liked, pepper, salt 
and butter. When nearly done add one small loaf of bread. 
When it begins to thicken stir constantly until done, if too 
thick add more water. When properly made no one can 
detect any of the ingredients. Q 

i_/. o« r ARKER • 

Meat Balls. 

Chop fine whatever cold meat you have, fat and lean 

together; pepper and salt it. 1 chopped onion, 2 slices of 

bread which have been soaked in milk, 1 egg, mix all 

together well. Bake in a form. ._ __ _ 

Mrs. M. Walker. 

Meats and Fowls. 39 


Take four or five pounds of beef (off the round), poke 

holes in it, push small bits of pork fat and garlic into 

the gashes. Have the lard boiling- hot, put in the beef 

and brown on both sides. Take out of the pot and brown 

flour and onions; add a pint of boiling- water, tomatoes, 

garlic, spices. Put the beef in the pot and simmer slowly 

for three hours. ., ^ » 

Miss R. Caywood. 

Thorough mastication is important to accomplish this, 
the teeth should be in good condition. Good Fillings 
$1.00 up, inserted without pain. 

Boston Dental Co., 
St. Charles avenue corner Washington. 


Chop either soup meat or cold steak very fine, removing 
all fat and gristle. Boil and mash 3 or 4 potatoes, mix 
meat and potatoes. Have ready onion chopped fine and 
fried in butter, mix with meat and potatoes. Make into 
small cakes after seasoning with salt and pepper. Fry 
in hot lard very brown. 

French Hash. 

Cold soup-meat chopped fine, with onion, pepper and 
salt. Then put mashed potatoes about a half an inch in 
baking pan, then the chopped meat, well buttered, and so 
on until it is all in; being careful to have the last layer 
potatoes. Spread butter over the top, and put it in the 
oven to brown. Mrs. Pierce. 

40 Meats and Fowls. 

Remnants of Soup Meat with Onions. 

Cut the meat in thin slices, saturate with salt water, 
add to the butter or lard a few well chopped onions. When 
they are brown put in the meat, cover the pan. Turn the 
meat after frying- a while; when both sides are brown re- 
move. Add to the lard a small quantity of water and flour 
when a thick sauce, put over the meat and serve while hot. 


When the pan is very hot moisten it with butter. Put 
jn the steak and let fry three or four minutes. Remove to 
a hot dish add necessary salt and pepper. Saturate both 
sides with butter, and serve while warm. 

Mrs. J. B. A. Ahrens. 

Chile Con Carne. 

Take a pint of cold meat, any kind, or odds and ends 
of several kinds can be used, cut it into bits a little longer 
than the end of your finger, add a chopped onion, x 4 pint 
of left over gravy, a cupful of tomatoes, stew gently half 
an hour. About five minutes before taking- off the fire, stir 
in a saltspoonful of salt and a dessertspoonful of ground 
Chile pepper. 

Meats mid Fowls. 41 

Fried Chicken with Cream Gravy. 

1 young- chicken cut in small pieces; put 1 large kitchen 
spoon of lard in a frying- pan and let it get very hot, salt 
and pepper the chicken and roll each piece in flour; fry in 
the hot lard until brown and tender; dish it. Rub 1 spoon 
of flour and 1 of butter tog-ether, stir in the gravy with 1 
cup sweet milk, stir until thickened, add a little salt and 
pepper and parsley cut fine, pour over the chicken. 

Miss Lilly B. Riggs. 

Fried Chicken. 

Cut the chicken into small pieces and wash thoroughly. 
Have 2 eggs beaten, with a little salt, into which dip the 
chicken and then into rolled cracker crumbs, and fry in 

Mrs. J. B. A. Ahrens. 

Fried Chicken. 

Have your chicken well cleaned and salted. Put some 
butter to brown in larg-e pot, then put in your chicken and 
fry till lig-ht brown on both sides, add a little water and 
cover pot tight. Baste frequently with the gravy and add 
water as needed. A young- chicken will require at least 
one hour of cooking- before done. Turkey can be prepared 
the same way, but it will require three hours cooking. 

42 Meats and Fowls. 

Chicken Fricassee. 

Cut tender chicken into small pieces. Put in the pot 
with sufficient water to cover. Boil until tender. Strain 
the liquor, take a tablespoon of butter and sufficient flour 
to make a gravy with the liquid. Put the chicken into 
this, add either parsley or pepper or any seasoning- pre- 
ferred. Boil a few minutes. .. T ~ 

Mrs. J- Cohen. 

Rice Dressing With Oysters. 

Put 3 cups rice in 2 cups of water over a quick fire, let 

come to a good boil, then cover closely and cook slow for 

y A hour. Put a large spoon of lard in a pan, add one small 

onion cut fine, 1 tablespoon pulverized sage, 1 spoon of salt 

1 teaspoon of pepper, add 3 dozen oysters, cook altogether 

10 minutes. Turn the rice out in a bowl, beat 2 eggs and 

1 spoon of butter into it well, add the oysters and gravy, 

and enough juice from the oysters to make soft. This 

is enough to dress a medium sized turkey. The oysters 

can be omited if desired . , ~ _, 

Mrs Lilly B. Riggs. 

Vegetables. 43 


''Oh, better, no doubt is a dinner of herbs 

When seasoned by love, which no rancor disturbs, 

And sweetened by all that is sweetest in life. 

Than turbot, bisque, ortolans, eaten in strife." 

— Lucile. 

Corn Oysters. 

6 ears of corn grated, 1 cup cracker crumbs, 2 eggs, 1 

tablespoonful sweet cream, pepper and salt to taste. Fry 

in butter. A/r . „ 7 

Mrs Alma S. Wynn. 

Baked Rice. 

Take boiled rice, place a layer in a baking dish, then 
on that a layer of stewed tomatoes, sprinkle with fried 
minced onions, and repeat the layers till dish is full. 
Sprinkle over the top with bread crumbs, dot with bits of 
butter, bake half an hour covered, then uncover and brown. 

Mrs. J. H. Magruder. 

Fried Egg Plant. 

Peel and cut the plant in slices less than one half inch 
thick, immerse in salt water over an hour; drain and dip 
each slice in beaten egg and bread crumbs, and fry brown. 

Miss V. Thibodeaux. 

44 Vegetable*. 

Stuffed Tomatoes. 

Take 4 large tomatoes cut top off and use the inside, 

chopped fine with parsley, onions, salt and pepper. Mix 

with this, 1 teaspoonful of butter, 3 tablespoonsful of corn, 

3 tablespoonsful of bread crumbs. Then replace in tomato 

skins and bake. _ _ 

Mrs. Frank A. Daniels. 

Tomato Aspic. 

For twelve people 1 can of tomatoes will be required. 
Steam and put them in a sauce pan with one slice of 
onion, two bay leaves, a few celery tops, a teaspoonful of 
salt and a dash of cayenne. Bring- to boiling- point and 
add three-quarters of a box of g-elatine which has been 
soaked in one-half cup of cold water for one half hour. 
Mix until dissolved, add the juice of half a lemon and 
strain ag-ain. Pour into eg-g- cups or moulds and let stand 
aside on ice for four or five hours. When ready to use 
plung-e the cups in hot water for a minute and turn the 
aspic out on lettuce leaves. Serve with mayonnaise. 

Mrs. F. A. Dicks. 

Stuffed Tomatoes, 

Take 4 or 5 larg-e tomatoes, slice the top off, then cut 
out the heart of the tomato, without breaking- the skin. 
Chop the heart with six sweet peppers, a little soaked 
bread, a teaspoon of butter, salt to taste. Put this back in- 
to the tomato skin, sprinkle a little bread crumbs with a 
little butter on top of each tomato. Bake in a moderate 
oven till brown. Miss L. Dirker. 

Vegetables, 45 

Baked Tomatoes. 

Take 6 large ripe tomatoes, skin and cut into small 
pieces, spread a layer in the bottom of a baking- dish, sea- 
son well, put a layer of coarse bread crumbs over the toma 
toes with plenty of butter; continue this until the dish is 
full, having- the bread crumbs on the top. Bake one hour, 

How to Fry Plantaiis. 

Slice them and fry. As you take them out of the skil- 
let sprinkle sug-ar over them. After all are fried, put a 
tablespoonful of butter in skillet and put all in it. Pour a 
little warm water over them and sprinkle about a tea- 
spoonful of cinnamon, then set in oven and bake. 


Slice'and fry them till soft, make a thick syrup and 
pour over them. MrS- j w Billington. 

Green Fried Tomatoes. 

Take full grown tomatoes, wash, cut off part next to 
the stem, cut in thin slices, salt and pepper, fry in hot fat 
lard and butter mixed. After rolling- the slices in flour or 
meal, fry until brown on both sides. 

Mrs. N. L. Jenkins. 

Irish Potato Cakes. 

Take cold Irish potatoes or fresh boiled ones, mash 

and add gradually hot water. Make a batter with flour, 

a teaspoon of Dixie baking- powder, pepper and salt. Fry 

in boiling lard as you do fritters. ., . ^ _ 

* Mrs. A. F. O. 

46 Vegetables. 

Scolloped Onions, Cauliflower or Asparagus. 

Boil either vegetable until tender, then put in baking- 
dish and pour over a sauce made ol 1 tablespoon butter beat 
into \?i tablespoonful of flour; pour over it 1 pint of hot 
milk and cook until like custard. Bake one half hour, cut 
cauliflower or asparagus into small pieces before pouring 
the sauce over it. 

Baked Macaroni. 

Boil a y<z pound of macaroni in boiling water (salted) 
till tender, drain and put in a buttered pudding dish in 
layers with grated cheese between. When your dish is 
full pour over all this a white sauce and cover well with 
grated cheese and a little butter, then bake till brown. 

White Sauce. 

Take ^ pint of milk or milk and water, 1 teaspoon 
of butter, 1 heaping tablespoon of flour and J teaspoon of 
salt and pepper. Heat the milk, put the butter into a small 
sauce pan, stir till it melts and bubbles. Be careful not to 
brown it. Add the dry flour to the butter, stir quickly till 
well mixed. Pour \ of the milk, let boil up, stir well as it 
thickens, then add gradually the rest of milk, and the 
pepper and salt. Mrs a ^ Q 

Sweet Potato Pone. 

1 quart grated sweet potatoes, 2 cups su£ar, 1 cup flour 
3 eggs, 2 pints milk, 1 small teaspoon of soda, 1 teaspoon 
alspice. Beat sugar and eggs together, mix with the pota- 
toes and flour, add the milk, soda and spice and bake in a 

slow oven. , , _ . T 

Mrs. C. A. Longnecker. 

Vegetables. 47 

Egg Plant. 

Take one egg- plant and boil till soft, peel. Put 4 or 5 

slices of bread in water; when sufficiently soft squeeze dry 

and season with a little thyme, onions, pepper and salt. 

Fry the onion soft. Mix all together, make into cakes and 

fry brown. 

Miss R. Caywood, 


Take one cup of rice, and two cups of water; let come 
to a boil, stir once, and put aside where it will cook slowly 
until all water has evaporated. When dry on top, take off 
the cover and put another lid under it while it cooks 

Miss R. Caywood. 


Boil very tender 1 pound spaghetti, drain off water 
and add J pound creamery cheese chopped fine, a large 
tablespoonful of butter, an onion and two large tomatoes, 
chopped fine, red pepper and salt to taste. Pour into bak- 
ing pan and bake slowly until onions are throughly done 
and spaghetti is brown. A very small piece of garlic adds 

a flavor. _ _ . _ 

Mrs. A. Johnson. 

Stuffed Potatoes. 

Scrape 8 large Irish potatoes; bake and when soft take 
out center. Have tomatoes and green peas stewed to- 
gether with a little butter; season highly. Mix with the 
potatoes taken from the center, fill the shells and return to 

the oven for ten minutes. ._ A _. 

Mrs. Annie Flake. 

48 Vegetables 

Macaroni, Italian Style. 

Gravy for three pounds of macaroni. Take two or three 

pounds of meat, beef or pork, brown thoroughly and then 

take it out of the pot, chop 3 or 4 onions very fine, and 

brown them thoroughly; add one large size can of 

tomatoes and brown. Put in the meat let it cook slow for 

two hours, salt and pepper to suit the taste. , , T 

r FF Mary Jane. 

Stuffed Cabbage. 

Choose a large firm cabbage, take off the outer leaves, 
and lay cabbage in boiling water 10 minutes, then in cold. 
Do this several hours before you are ready to stuff it. 
When cold bind a broad tape about it, that it may not fall 
apart when the stalk is taken out. Remove the stalk 
with a sharp knife, leaving a hole as deep as your middle 
finger. Without widening the mouth, remove the center 
until you have room for 4 or 5 tablespoonsful of the force 
meat. Chop the bits you take out very small, mix with 
some cold boiled pork, ham or cooked sausage meat, a lit- 
tle onion, pepper, salt, pinch of thyme and some bread 
crumbs. Fill the cavity with this. Bind a wide strip of 
muslin over the hole in the top and lay cabbage in large 
sauce pan, with a pint of liquor from boiled ham or beef. 
Stew gently till tender, take out, unbind carefully, lay on a 
dish. Add to the strained gravy a piece of butter rolled in 
flour, 2 tablespoons rich milk, pepper; boil up and pour 

over the cabbage* ,, A/r TXT 

s Mrs. M. Walker. 



Dread of the dental chair has spoiled many a g-ood 
meal, we use painless methods in every department. 

Boston Dental Co., 
St. Charles avenue corner Washing-ton 

String Beans. 

Take off the string's and break them into pieces, cook 
tender in boiling- water, add a little salt, drain them, and 
put in a hot dish. Butter freely and serve. 

Mks. Briggs. 

50 * Salads. 

i SALADS. 1 

Oyster Salad. 

Boil two dozen oysters in their own liquor five minutes, 
drain, wash in cold water, then dry and stand away until 
very cold. When cold mix with half a cup of Mayonnaise, 
and serve on crisp lettuce leaves. 

Mayonnaise Dressing. 

Yolks of two eg-g-s well beaten, half teaspoon of mus- 
tard, 1£ teaspoons of vinegar, half teaspoon salt, small half 
cup of olive oil, pinch of red pepper. Have all the materials 
as cold as possible. Beat the eggs and mustard one minute 
and begin adding- the oil a drop at a time, beating- con- 
tinually- When like a jelly add a little lemon juice, and 
begin with a few drops of vineg-ar at a time, beating- all the 
while. If there is a tendency to curdle, put back on the 
ice a few minutes. When the vineg-ar is used up add the 
salt and pepper, whip five minutes more; pour into a giass 

and keep on ice until served. _, ^ XT ■ 

Mrs. S. H. Montgomery. 

Mock Chicken Salad. 

3 lbs. white veal boiled until tender. 8 hard boiled eggs 
chopped not too fine, 10 cucumber pickles chopped, 3 heads 
celery chopped, J small bottle sweet oil, salt, pepper and 
vinegar to taste. Mrs. G. P. Work. 

Salads. 51 

Salad Dressing- Without Oil. 

1 eg-g", 3 tablespoons vinegar, 1 tablespoon butter, 1 tea- 
spoon mustard, a pinch of salt, a pinch of pepper, put into 
a pan and stand over boiling water, stirring constantly till 
quite thick. Mrs. A. F. Godat. 

Chicken Salad. 

Boil until thoroughly tender. Then mince the meat 
very fine, perfectly free from bones and skin. Boil hard 1 
dozen eg-gs. Take the yolks and rub up with vineg-ar. To 
this add 1 tablespoon of strong mustard, \ of black pepper 
same quantity of salt, 1 cup of melted butter, and one 
of vinegar. Then mince fine two larg-e stalks of celery, 
and add all tog-ether. Mrs. S. Henderson. 

Fish Salad. 

Boil 1 medium red snapper, seasoning- well. Have salad 
dish g-arnished with lettuce leaves, place fish on it, and 
dress with a Mayonnaise made as follows: Yolks of 2 raw 
eggs, yolk of 1 cooked eg-g, season with a pinch of mus- 
tard, cayenne pepper and salt to taste; one pint of sweet 

oil and juice of 1 lemon. 

Mrs. E. V. Unsworth. 

Cold or Hot Slaw. 

1 egg-, beat lig"ht, 1 tablespoon of dry mustard beat up 

well with the egg, 2 tablespoons of sugar, salt to taste, £ 

head medium sized white cabbage chopped very fine, 

enoug-h vineg-ar to moisten the cabbag-e Mix cabbage and 

vineg-ar with all the above ingredients, place on fire and 

boil up once. Serve hot or cold. 

Mrs. Alice M. Zable. 

52 Salads. 

Salad Dressing. 

One cup vinegar, 2 eggs, 1 tablespoon of butter, 1 tea- 
spoon mustard, 1 teaspoon of sugar, pinch of salt. Boil 
the vinegar, mix butter, mustard, sugar and salt, beat eggs 
very light, put together, then pour the boiling vinegar 
slowly stirring all the time. Return to pan, let cook to 
boiling point, still stirring. Cool before using. This is 
excellent for all kinds of salads. 

Mrs. A. J. Ckebbin. 

Salmon Salad. 

Take a one pound tin can of the best salmon obtain- 
able, remove it from the can and divide it into not too fine 
pieces. Line a bowl or platter with lettuce leaves, add the 
salmon. Squeeze over it a little lemon juice. Mash with 
dressing, garnish with lemon slices, egg- rings, or lettuce. 

Lobster Salad. 

Use one-third Lobsters, one-third Cod or Halibut and 
one-third potatoes with water cress or other salad green 
use a few spoonfuls of dressing in mixing ingredients, 
then mask with dressing and decorate. 

Mrs. J. W. Billington. 

Salad Dressing. 

1 tablespoon butter, 1 tablespoon dry mustard, mix 
to a cream, 2 well beaten eggs, stir in slowly, pepper and 
salt to taste, add 8 teaspoons of cider vinegar, stirring all 
the time and cook in a double boiler. 

G. F. Cocker , 

Salads. 53 

Have you lost some teeth? Have the difficulty bridged, 
$3 and $5 up. Boston Dental Co., 

St. Charles avenue corner Washing-ton. 

Tomato Egg Salad. 

Place in salad dish a bit of lettuce leaves, then on this 
a layer of sliced tomatoes, then a layer of sliced hard boil- 
ed eggs, sprinkle over this celery, salt and pepper, and then 
another layer of tomatoes and so on till dish is full, over 
this pour a mayonnaise dressing-. This is a very nice salad. 

Mrs. E. P. Lowe. 

Salmon Salad. 

1 can salmon, x / 2 pound crackers rolled, 3 hard boiled 
eggs, 8 small pickles chopped fine, 1 head celery. Salad 
dressing-: 6 tablespoonfuls vineg-ar, heated. Take yolks of 2 
eg-gs (raw) and mix into it, 2 tablespoonfuls flour, and but- 
ter size of two hickory nuts, salt, pepper, mustard and 
sugar. Add this to the scalding vinegar and cook till thick 

as cream. , T . ~ TTT 

Mrs. Alma S. Wynn. 

Chicken Salad. 

Take 1 large hen or rooster, boil till quite tender, put 
by to cool. Save the jelly oil from water in which chicken 
is boiled to add to salad. Boil from 12 to 18 eggs hard. 
Then chop up fine 8 or 10 bunches of celery, 1 small bot- 
tle of pickles, about 1 tablespoon of mustard, vinegar, salt, 
and red and black pepper to taste. Chop up the chicken 
and eggs. Mix all well together. 

Mrs. S. S. Keener. 


Egg Crumb Pie. 

6 hard boiled eggs, two cups fine bread crumbs. Put 
first a layer of bread crumbs in dish, then the thin sliced 
eggs, little pepper, salt and butter, then another layer of 
bread crumbs and so on till the dish is filled, last layer to 
be of eggs; pour over all a cup of sweet milk, and brown in 

the oven. . , ^ « _. , „ ., . T 

Mrs. F. E. McLemore, Delhi, La. 

Tom Thumb Omelet. 

8 eggs beat well, 1 cup grated cheese, J cup sweet milk 
fry in hot butter, season with salt. 

Mrs. J. H. Magruder. 

Baked Eggs. 

Grease a plate with butter, break the eggs and put on 
the plate, sprinkle salt and pepper, and a little butter over 
them and bake in hot oven for a minute or two. This is 
more digestible than fried eggs. 

Puddings and Sauces. 55 

d Puddings and Sauces w 

V ^- ^,- -v.- ^- >*• ^- ^ • ^ -^ -^ -^ ^ ^' 

"The proof of the pudding is in the eating" 

Royal Diplomatic Pudding. 

To 1 box gelatine add 1 glass of water. When dis- 
solved divide into half. To one half add three glasses of 
granulated sugar, 1 half glass of lemon juice and 1 glass of 
water. Heat a little to get the sugar to melt, then colour 
with leaf green. To the other half of gelatine add 2 glasses 
of sugar and 1 glass of orange juice. Color with red fruit 
coloring, and when ready to congeal add the whites of 3 
eggs beaten to a stiff froth and add to the green. This 
makes a lovely dessert, looks like water-melon. 

Mrs. F. A. Lyons. 

Apricot Pudding. 

Soak J pint of granulated tapioca overnight in enough 
water to cover it. In the morning drain the juice from a 
can of apricots, stir it into the tapioca, add a half cup of 
sugar and enongh water to make it rather thin. Let this 
boil until clear. Cover the bottom of a pudding dish with 
the fruit, sprinkle with sugar, and pour on the tapioca. 
Bake for half an hour and serve cold with cream. 

Mrs. F. A. Dicks. 

56 Puddings and Sauces. 

Jeff. Davis Pudding. 

1 tea cup of New Orleans molasses, 1 tea cup of beef 
suet, 1 tea cup of butter milk, 1 tea cup of raisins (seeded) 
1 tea cup of currants, 5 cts. worth of citron cut in pieces as 
for cakes, 1 teaspoon soda dissolved in butter milk or sifted 
in the flour, three tea cups of flour after it is sifted; mix 
molasses and suet first, then alternately butter-milk and 
flour, then mix the fruit together and flour well, and stir 
in with a grated nutmeg. Grease a mould well and steam 

4 hours. Use boiled sauce as follows: 1 pint granulated 
sugar, 1 heaping tablespoon of butter, with nutmeg or any 
other flavoring to taste. J. W. W. 

Simple Plum Pudding. 

1 cup of molasses, 1 cup of sweet milk, 1 cup of 
chopped raisins, 1 cnp of chopped currants, J cup of butter, 
3£ cups of flour, 1 teaspoon of soda, 1 teaspoon each of the 
spices. Dissolve the soda in a little of the syrup, mix all 
together and put in a double bag and place in boiling 
water, keep on a steady boil for 3 hours. Keep the pot full 
of water and the pudding well covered. 

Chocolate Pudding. 

1 pint milk, 1 pint bread crumbs, £ cup sugar, 3 eggs, 

5 tablespoons grated chocolate. Scald the milk, add bread 
crumbs and chocolate. Take from fire and add sugar, and 
the beaten yolks of eggs. Put in pudding dish, bake 15 
minutes. Beat the whites of eggs with 1 tablespoon of 
sugar, spread on and brown. Serve cold with liquid sauce. 

Mrs. A. F. G 

I biddings and Sauces. 57 

Fig Pudding:. 

3 cups bread crumbs, 1 cup milk, 1 cup sugar (brown 
or white) 1 pound of figs, 1 teaspoon soda, i cup suet 
chopped fine, 2 eggs, spices to taste. Steam 2 hours and 
serve with hot sauce. 

Mrs. Alma S. Wynn. 

Portguese Apple Pudding. 

Peel, core, and stew to a pulp \ dozen tart apples; press 
through a colander; add the grated rind of \ of a lemon 
and sufficient sugar to sweeten. Pare, quarter and core b 
more apples, put them in a baking dish, sprinkle \ cup of 
sugar over then and bake slowly until tender. Line a deep 
pie plate with good paste and bake until well colored. Pour 
into it the stewed apples, piling them up dome shape. 
Cover with a meringue made of the whites of eggs and a 
little sugar, eggs beaten to a stiff froth. Brown in a mod- 
erate oven and serve cold with a Custard Sauce— yolks of 3 
eggs, 1 pint of milk, and 2 tablespoons of sugar. 

Mrs. Rosenbaum. 

Transparent Pudding. 

4 eggs beaten separately, 1 cup butter, 2 cups sugar, 

beaten together to a cream, add the yolks. Put a layer of 

citron or acid jelly on the crust, pour on the transperancy, 

flavor to suit the taste, and bake, then add the whites as a 

meringue. . 

Amelia Scott. 

58 Pudding* and Sauces. 

Cocoaimt Pudding. 

Grate 1 cocoanut, 3 slices of bread soaked in the cocoa- 
nut milk, 6 eggs beat well with one cup of sugar, 1 pound 
of raisins, J teaspoon Dixie yeast powder. 


\ cup of sugar, J cup of butter well beaten with little 

cream and nutmeg-. _ TT . 

S. H. Andrews. 

Banana Pudding. 

1 box gelatine, 5 bananas, 1 quart milk, 1 pint cream, 
2 cups sugar, 1 cup water. Dissolve gelatine in the water, 
scald milk, to which the sugar has been added. Strain the 
gelatine, and stir into the milk. Let simmer 10 minutes, 
cool, slice bananas after peeling into small pieces, and 
stir into jelly before it is stiff. Serve with whipped 

cream - J. w. w. 

Rice Pudding. 

1 cup of cold rice, yolks of 3 eggs beaten, £ cup raisins, 
enough sugar to sweeten, 2 cups sweet milk, beat all to- 
gether, add a little butter. When baked spread over to top 
the whites of eggs beaten with sugar, Flavor with Dixie 

vanilla extract. A/r ,- TT7 

M. M. W. 

Puddings and Sauces. 59 

Do you enjoy your food? A nicely adjusted set of 
teeth may help you. Boston Dental Co., 

St. Charles avenue corner Washing-ton. 

Apple Pudding. 

Fill a buttered baking dish, with sliced apples and 
pour over this a batter made of 1 tablespoon of butter, % 
cup of sugar, 1 egg, \ cup of sweet milk and 1 cup of flour, 
1 teaspoon Dixie yeast powder. Bake in a moderate oven 
till brown. Serve with cream and sugar or liquid sauce. 

Boiled Pudding. 

1 cup suet chopped fine, 1 cup of raisins cut in half, 2 

cups flour, 1 cup milk, 1 cup sugar, a little nutmeg and a 

little salt, 1 teaspoon Dixie yeast powder. Grease and 

flour a tin bucket, put pudding in and boil hard for 2 

hours. Serve with a rich sauce. __ ,. T . 

Miss M. Keen. 

Lemon Pudding. 

1^ pound of sugar, juice and grated rind of 3 lemons, 

8 eggs, \ cup of butter, tablespoon of flour. Beat well 

together, and bake. , , ~ 

& Mrs. Oliver. 

60 Pies and Pastries. 

| Pies and Pastry, 1 

"No soil upon earth is so dear to our eyes, 
As the soil we first stirred in terrestrial pies. 

— O. H. Holmes. 

Mock Mince Pies. 

1 cup bread crumbs dried, and 2 cups seeded and 
chopped (rolled) raisins, J cup molasses, 1 lemon, juice 
and grated rind, nutmeg - , cinnamon, and whatever spice is 
desired. Sugar to taste, little water. 

Mrs. F. R. H. 

Cream Pie. 

Beat thoroughly the yolks of 2 eg-g-s with J cup of 
sug-ar, add 1 heaping- tablespoon of flour, 1 even tablespoon 
of corn starch dissolved in milk. Pour into 1 pint of boiling" 
milk and let cook about 3 minutes. Let cool and flavor to 
taste. M. B. 

Pastry for Pies. 

Sieve 3 cups flour in a pan, salt to taste, add 1 cup 
lard, mix thoroughly with half the flour. Add £ cup water, 
mould lig-htly; roll out, and put it in pans, pricking- it over 
with a knife to prevent blistering-. 

Pii <8 a n d I ^aetries. 6 1 

Lemon Pie. 

1 quart of sweet milk, (condensed milk will do as well) 
the yolks of 5 eg-g-s, 2 heaping- tablespoons of corn starch, 
about 2 cups of sugar or sweeten to taste, 2 lemons the 
grated rind and juice, put the milk on to boil, beat the 
yolk of eg-gs, sug-ar and lemons tog-ether, mix the corn- 
starch with a little milk, put into the boiling milk, and 
when it thickens add the eggs, lemon and sugar. Let all 
cook till it has thickened enough, then stir in a teaspoon of 
butter, and when cold add Dixie Vanilla Flavoring. Have 
the pie crust already cooked, put the mixture in and put 
in the oven to cook a few minutes, then spread over the 
pies the whites of the eg-gs which have been beaten up 
with 4 spoons of sug-ar, brown a little in the oven. 

Mrs. J. W. Wilkinson. 

Filling for Lemon Pies. 

Grate the yellow covering- and squeeze out the juice of 
2 lemons into a granite pan; add 2 cups flour, 2 cups sugar, 
the yolks of 4 eg-gs, reserving- the whites in a separate 
dish, add 4 tablespoonsful flour, 2 cups water added slowly 
while stirring-. When smooth, cook until thick enough to 
pour into the crust, which should be already baked. Beat 
the 4 whites of eg-g-s into a froth, add 1 cup sug-ar, 1 tea- 
spoonful of Dixie lemon extract. Pour over the pies, return 
to oven until the white top becomes a light brown. 

Mrs. N. L. Jenkins. 

62 Pies and Pastries. 

Lemon Fie. 

1 large lemon, 1 cup sugar, £ cup of water, 2 eggs, 1 
teaspoon of flour. Grate lemon, using it in the juice, mix 
juice and eggs together, then stir in sugar, mixing well, 
mix the u ater, then flour lastly. 

1 cup flour, (with a pinch of salt) sifted, rub in 2 
tablespoons of lard, then roll out for pie pan. 

Mrs, Frank A. Daniels. 

Orange Pie. 

Slice 3 oranges, peel, take out the pits. Leave them 
over-night in sugar, next day put the sliced oranges on a 
well made pie crust in a pie pan. Then take the yolks of 
8 eggs, Ik cups of powdered sugar, lemon juice and grated 
rind of 1 lemon. Put it on the stove and stir constantly till 
it thickens. Beat the white of the eggs to a froth, and 
mix all together. Now pour it on your oranges and bake. 

Mrs. Adler. 

Transparent Custard. 

6 eggs, 2 cups of sugar, 1 cup of butter, 1 tablespoon 
of cornstarch and Dixie vanilla extract, beat butter and 
sugar to a cream, then add the yolks beaten to a froth with 
the cornstarch and extract. Stir all together and bake in 
nice crust. When done spread the beaten whites of eggs 
and 6 tablespoons of sugar, over the pie and brown slightly. 

Mrs. F. E. McLemore, Delhi, La. 

Pies and Pastri< s. 63 

Custard Fruit Fie. 

Make a good pie crust, rub a little flour on it and lay 
on your pie plates. Put stewed fruit in it and pour over 
them a custard made with 2 eggs, 1 cup of milk and a cup 
of sugar, beaten together. Enough for 2 pies. 

Mrs- A. F. Godat. 

Sweet Potato Pies. 

Boil 5 large sweet Pototoes till soft, mash and season 
with sugar, butter, 2 eggs, nutmeg and a cup of milk, mix 
all together and put in the crust enough for 3 pies. 

Miss Caywood. 

, Mince Meat. 

1 beef tongue, 2 pounds of raisins, 2 pounds of cur- 
rants, 2 dozen of apples, | pound of beef suet, h pound of 
citron, 2 tablespoons of cinnamon, 2 tablespoons of nutmeg, 
2 tablespoons of mace, 1 tablespoon of cloves, 1 tablespoon 
of allspice, 1 tablespoon of salt, 2\ pounds of brown sugar, 
1 quart of cider. Use ground spice. Chop all up finely, 

put in jar and cover up. 

v J Mrs. W. W. Sutcliffe. 

Cakes. 64 



Watermelon Cake. 

\\ cups sugar, whites of 4 eggs, \ cup sweet milk, y 2 
cup of butter, 2 cups of flour, 1 full teaspoon Dixie baking 
powder. Cream butter and sugar well together, then add 
the milk, afterward stir in a little flour, then a little egg, 
and so on until all the ingredients are added. Then take 
1J cups of pink sugar (any good confectioner can supply it) 
\ cup sour milk, 2 cups flour, 1 teaspoonful Dixie baking 
powder. Flavor the pink part with anything you prefer, 
rose water is much used. Seed % pound of good raisins, 
rub well in flour, to prevent them sinking. After the 
dough of both kinds are ready, spread the bottom and 
sides of the pan with the white dough; fill up with the 
pink, leaving enough of the white to cover over top en- 
tirely. Bake carefully. Be sure it is well done before re- 
moving from the pan. This cake is very popular with 
young people. Mrs. Florence E. Russ. 

Sponge Cake. 

10 eggs, beat separate; L pound of sugar, § pound of 
flour, 1 tablespoonful of Dixie baking powder. Flavor with 
lemon, add the whites of the eggs last. 

Miss Mollje Walker. 

Cakes. 65 

Velvet Sponge (Jake. 

2 eggs, beaten light; beat in 1 cupful of granulated or 
powdered sugar, £ cupful of sifted flour, next £ cupful of 
flour sifted with 1 teaspoonful of Dixie baking powder, and 
lastly, J cupful of boiling water very gradually. Have the 
tin buttered. Fill and bake immediately in a well heated 
oven. The baUer will seem very thin, but the cake is ex- 
cellent. By the use of one more egg any layer cake may 
be made better than with butter. For this save 2 whites 
out for frosting, using the other egg and 2 yolks for the 
cake. Bake in layer cake tins. Whip the whites stiff, 
and stir in sugar. Spread between each layer, and over 
the top. For cocoanut cake sprinkle cocoanut over the 
frosting between the layers, and thickly over the top layer. 
For chocolate, grate i teacupful of Baker's chocolate, and 
stir in the frosting, and use as before. 

Sponge Cake. 

Separate the whites and yolks of 4 eggs. When the 
whites are stiff enough, beat into them h cup of sugar, 
beating for 5 minutes. Add to the yolks the juice and 
grated rind of a lemon. Now beat well together the yolks 
and whites. Add 1 cup of flour stirring it in as lightly as 
possible. (Never beat a sponge cake after adding the flour) 
Bake for 25 minutes in a moderate oven. Just before put- 
ting in the oven sprinkle on the top through a sifter, about 
a tablespoonful of granulated sugar. 

Mrs D. Kosenbaum. 

66 Cakes. 

Molasses Sponge Cake, 

1 cup of molasses, 2\ cups of flour, \ cup of shortening-, 
\ cup of sugar, a little salt, 1 teaspoon of cinnamon, 1 
teaspoon of ginger. Mix and add 1 teaspoon of soda dis- 
solved in a cup of boiling water. 

Mrs. P. R. Baldwin, Biloxi, Miss. 

Layer Sponge Cake. 

1£ cups powdered sugar, 5 eg-gs, 3 tablespoons water, 
2 cups flour, 2 level teaspoons Dixie baking powder. 
1J cups granulated sugar, 9 tablespoons water, cook 
until it begins to rope. Pour it into the whites of three 
eggs, well beaten and beat this until it cools, mix with it 
pecans or chocolate or any you prefer, and spread between 
layers of cake. This will make four good layers. 

Miss Mary Werlein. 

Buffalo Layer Cake. 

1 cup of white sugar, two-thirds cup of sweet milk, 2 
cups of flour, 1 egg, 1 tablespoon melted butter, 1 teaspoon 
Dixie baking powder. Bake in 3 jelly tins. 
cream filling. 
1 cup sweet milk, 1 egg, 1 tablespoon cornstarch, 2 
tablespoons sugar. Heat the milk until boiling with the 
sugar in it, then add the starch wet in a little cold milk, 
stir until it thickens, put in lastly the egg well beaten. 

Miss Mary Werlein, 

Cakes. 67 

Fruit Cakt\ 

One pound each of butter, sugar, flour, raisins, (seeded 
and chopped) and currants thoroughly cleaned, >4 pound of 
citron shaved fine, and 1 pound or more of nuts, cut fine. 
Cream the butter and sugar together, to which add the 
well beaten yolks of eight eggs, then a part of the flour, 
then add a part of the whites, beaten to a stiff froth; then 
the remainder of the flour, (except a little kept out to mix 
with the fruit, just before putting it in the cake). After 
adding all the whites, beat well; then put in the fruit, and 
mix thoroughly. Bake slowly until done. 

Fruit Cake. 

2 pounds of sugar, 2 pounds of flour, 2 pounds of butter, 
2 pounds of dried currants, 2 pounds of raisins, 2 pounds of 
citron, h spoonful of cloves, and i of a nutmeg, 12 eggs, 
whites beaten to a stiff froth. 

Mrs. G. V. Pierce, Biloxi, Miss. 

Cake and Sauce. 

2 cups sugar, I cup butter, 1 cup milk, 4 eggs, 3£ cups 
of flour, 1 teaspoon vanilla extract, 2 teaspoons Dixie bak- 
ing powder. Beat butter and sugar to a cream, add yolks 
of eggs, milk and flavoring, add flour reserving two table- 
spoonfuls; add whites of eggs. Put baking powder in the 
reserved flour and add to cake. 


Whites of 2 eggs, beat light, add 3 tablespoons of 
powdered sugar, yolks of 2 eggs, and 3 tablespoons of milk 
1 teaspoon of vanilla. Prepare immediately before serving. 

Miss Fannie M. Rayne. 

68 Cake*. 

Cocoanut Pound Cake. 

Beat J pound of butter to a cream; add gradually a 
pound of sifted flour, 1 pound of powdered sugar, 2 tea- 
spoonsful of Dixie baking powder, a pinch of salt, a tea- 
spoonful ol grated lemon-peel, J of a pound of prepared 
cocoanut, 4 well-beaten eggs, and a cup of milk; mix thor- 
oughly; butter the tins, and line them with buttered paper; 
pour the mixture in to the depth of an inch and a half, 
and bake in a good oven. When baked, take out, spread 
icing over them, and return the cake to the oven a moment 

to dry the icing. Perfection cake. 

Mrs. Pierce. 

Citron Pound Cake. 

1 cup butter, 2 cups sugar, 2 cups flour, 4 eggs, 1^ tea- 
spoons Dixie baking powder, 1 teaspoon essence, 5cts.worth 
of citron. Icing; white of 1 egg, 8 tablespoons pulverized 
sugar. Mrs. Rosenbaum. 

If the teeth are sensitive to sweets half the pleasure is 
lost. This condition should be remedied without delay. 

Boston Dental Co., 
St. Charles avenue corner Washington. 

Cornstarch Cake. 

>2 cup butter, creamed; \ cup of sugar, ]/ 2 cup of milk, 
x /t, teaspoon almond extract, \ cup cornstarch, 1£ cups of 
flour, \ teaspoon of soda, \ teaspoon cream of tartar, whites 
of 6 eggs. Mix in the order given and bake in a moderate: 
oven. Mrs. Holmes. 

( f akes. 69 

White Cup Cake. 

1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 
white of 12 eggs, flavoring to suit taste, £ teaspoon of 
Dixie baking powder. 

Another White Cup Cake. 

4 cups flour, 2 cups butter, 1 cup milk, 3 cups sugar. 
Whites of 20 eggs, 1 small teaspoon Dixie baking powder* 
Mrs. F. E. McLemore, Delhi, La. 

White Cake. 

Whites of 8 eggs, well whipped; 3 cups pulverized 
sugar, 1 cup butter, 1 cup milk, 4 cups sifted flour with 1 
teaspoon cream of tartar, £ teaspoon soda, dissolved in 
milk, juice of 1 lemon. Bake 1 hour in a moderate oven . 

Mrs. Buchell. 

A Nice White Cake. 

Beat the whites of 5 eggs, very light; add 1 cup of 
sugar, | cup of butter, 2 cups of flour, 2 small teaspoonfuls 
of Dixie baHng powder. Bake in a small loaf. 


Sponge Cake. 

Sift 1 cup flour, 1 cup sugar and 1 teaspoon Dixie 
baking powder together, then break 3 eggs into it, and only 
beat enough to get a smooth batter. 

Mrs. Annie Flake. 

TO Cakes. 

White Nut Cake. 

The whites of 7 eg-g-s, 3 cups flour, 1 teaspoon vanilla, 
3 teaspoons Dixie baking- powder, 2 cups pulverized sug-ar, 
2 cups milk, % cup butter, cream the butter and sug-ar; 
then add the flour and milk alternately; then add the 
whites well beaten. Bake this in 4 layers, 1\ pounds pe- 
cans cut fine (reserving- 30 whole to put on the top). Beat 
the whites of 5 egg-s and 1 full cup of pulverized sug-ar to- 
g-ether untihvery stiff; add the cut pecans for the filling-. 
Ice the top, split the 30 pecans and lay them on the top in 
the icing-. Amelia Scott. 

Nut Cake. 

2 cups of sugar, two-thirds cup of butter, 4 eg-g-s, two- 
thirds cup of water or milk, 3 cups of flour, 3 teaspoons 
Dixie baking- powder, 1 cup of nuts. Bake in shallow bak- 
ing pans, and cut into squares with icing-. Currants may 
be substituted for nuts. 

Miss May Williams. 

Nut Cake. 

1 pound flour, 1 pound sug-ar, J lb. butter, 6 egg-s, 1 cup 
sweet milk, 1 grated nutmeg-, 1J pounds raisins stoned, 3 
pounds hulled pecans, 1 teaspoon Dixie baking- powder. 
Cream the butter and sug-ar, beat the eg-gs very lig-ht, all 
tog-ether, and add to butter and sugar, then the milk, flour 
and baking- powder, then the raisins and nuts. Bake in a 
slow oven until a straw will come out without anything- 
sticking to it. Mrs. M. A. Riley. 

Cakes. 71 

Lemon Cake. 

4 eg-gs, 1 cup sugar, 1 cup flour, }4 teaspoon Dixie 
baking- powder, 1 tablespoon cold water, £ lemon, juice and 
rind. Mix the yolks of the egg's and sugar together, then 
add the water, sift the flour and measure out an even cup- 
ful. Stir this thoroughly, then the whites of the eggs 
beaten to a stiff dry froth, then the lemon juice and grated 
rind, and lastly the baking powder. Cook in pie or 

jelly pans. 


One cup of hot water, 1 tablespoon of cornstach, 1 cup 
of white sug-ar, 1 tablespoon of butter, juice and grated 
rind of one lemon, 1 egg. Cook a few minutes and spread 
between each cake like jelly. 

Miss Mollie Walker. 

Marble Cake. 

Whites of 7 eggs, 1 cup of butter, 2 cups of sugar, % 
cup sweet milk, then 3| cups flour, 1 tablespoonful of Dixie 
baking powder. 


Yolks of 7 eg-g-s, 1 cup of molasses, 2 cups of brown 
sugar, y<z cup of butter, 1 cup of sweet milk, 5 cups of flour, 
1 tablespoonful Dixie baking powder, 1 tablespoonful of 
different spices except ging-er, 1 teaspoonful of ginger is 
enoug-h. Grease cake pan, then put in a layer of the white 
batter then the dark and so on, until you have enough in 
the pan. Bake 1 hour. 

Miss Mollie Walker. 

72 Cakes. 

Lemon Cream Layer Cake. 

1 cup of butter, 2 cups sugar, 3 cups flour and 4 eggs, 
2 teaspoons Dixie baking powder. Bake in 4 layers. 


2 eggs, 1 cup of sugar, beat very light. Boil 2 cups of 
sweet milk; when the milk comes to a boil stir in 7 spoon- 
fuls of cornstarch wet up in cold milk. Then stir in the 
eggs and sugar, let cook a moment, pour out in a dish and 
flavor with grated rind and juice of 2 lemons, and spread 
between layers of cake. 

Lemon Jelly Filling. 

The juice of two lemons, and grated rind of one, one 
cupful of sugar, one egg, half cupful of water, one table- 
spoonful of butter, one tablespoonful of flour mixed with a 
little water. Cook over boiling water until it thickens. 
Place between the layers of cake. This cake will keep well 
and is better at the end of a week than it is the first day. 

Mrs. Pierce. 

Marshmallow Cake. 

1 cup of butter, 2 cups of sugar, 3 cups of flour, 2 tea- 
spoons of Dixie baking powder, 1 cup of sweet milk, white 
of 6 eggs, cream, butter and sugar, add milk and flour, 
lastly eggs beaten stiff in three layers. 


2 cups granulated sugar, \ cup boiling water, let boil. 
Whites of 2 eggs beaten stiff, put 16 marshmallows in a 
slow oven to heat. When the syrup threads when poured 
from a spoon, pour over the eggs and beat well, add marsh- 
mallows, beat smooth and spread. Excellent. 

Cakes. 73 

Caramel Cake. 

J of a pound of butter, whites of 10 egg's, 3 cups gran- 
ulated sugar, % cup of water. 1 quart unsifted flour, one tea- 
spoon Dixie baking powder. Bake in jelly cake pans. 


4 cups brown sugar, 1 cup of cream or milk, half cup 
of butter, vanilla. Put all together and stew until it is 
about the consistency of molasses, then fill your cakes. A 
few hulled and well-broken pecans sprinkled over the cara- 
mel before putting on next layer adds very much to it. 
Ornament top with half pecans. 

Caramel Cake. 

2 eggs, 1 cup of brown sugar, £ cup of butter, \ cup of 
milk, \ teaspoonful of soda, 1 teaspoonful of cream of tar- 
tar; 2 cups of flour. 


2 cups sugar, two-thirds cup of milk, butter nearly as 
large as an egg. Boil 10 minutes, beat till almost cold, 
and flavor with vanilla. This is very nice; try it. 

Mrs. Florence E. Russ. 

Lady Cake. 

%, cup butter, 1 cup sugar, 3 cups flour, 1 cup luke 
warm water, 5 eggs (whites) 2 teaspoons Dixie baking pow- 
der, 1 teaspoon of essence. Cream butter, stir in the sugar 
then J of the water, then a tablespoon of the flour, alterna- 
ting with the water, then -one half of the eggs beaten stiff' 
then your powder, then the rest of eggs. 

Mrs. Rosenbaum. 

74 Cakes. 

Angel Food Cake Filling. 

Grate 1 cocoanut, 1 pound of grated chocolate, take 
the white of 4 eggs, 1 pound of powdered sugar, let it cook 
as in boiled icing. When it begins to rope take half of it 
and mix with the chocolate, the other half mix with cocoa- 
nut, reserving enough of the cocoanut to sprinkle on top of 
the cake. Spread over the first layer of cake the chocolate 
filling, then the next layer the cocoanut filling, and so on 
till it is the desired size, the cocoanut filling to be on top 
of cake. Mrs. Oliver. 

Wine Cakes. 

1 ounce of Fleshmen's yeast dissolved in \ pint water; 
add flour to make thick batter, set it to rise. When it rises 
sufficiently, add the yolks of 4 eggs, 1 tablespoonful of but- 
ter, a little nutmeg, a few drops of Dixie lemon extract, 
and flour to make a thick batter, set aside for 30 minutes. 
Grease and flour 12 or 15 small fancy cake moulds, fill 
them J full; let them rise i hour, put in oven and bake 20 
or 25 minutes. For the syrup take 1 pound white sugar, 
1 cup water J of a lemon, a piece of nutmeg or mace, a 
small piece of cinnamon, cook to a string syrup, flavor 
with unfermented wine. When cakes are baked soak thor- 
oughly in syrup, set in a seive to drain. 

The Manhattan. 

Hickory Nut Cake. 

Cake same as for Marshmallow Filling, 1 cup of sour 
cream, 1 cup of sugar, 1 cup of hickory nut meat, chopped 
fine, boil all together, cool and spread between the layers. 

Cakes, 75 

Delicious Cake. 

1 cup of sug-ar, 2 eg-g-s, >2 cupful of butter, l / 2 cupful 
of milk, and H cupfuls of flour, unsifted; cream the butter 
and sug-ar tog-ether, beat the eg-gs lig-ht, and mix well, 
then add % teaspoonful of Dixie baking- powder, and bake 
in a moderate oven. This makes a delicious layer cake. 

Oake Featherweight. 

2 tablespoons butter, 6 eg-g-s (reserve 2 whites for 
icing-) 2 cups sug-ar. 3 cups flour, 2 teaspoons Dixie bak- 
ing- powder, £ cup milk, \ pound chocolate, vanilla ex- 
tract to taste, 1 teaspoonful cinnamon. Bake in jelly tins 
with anything- between layers. 

Miss Cocker. 

Lip Kucke (German Fruit Cake;. 

6 eg-g-s, 1 cup brown sugar, 1 cup black molasses, y 2 
pound grated chocolate, 1 cup pecans (chopped), h, pound 
citron, allspice and cinnamon to suit taste, 3 cups flour, 1 
teaspoonful Dixie baking- powder. Bake in a moderate 
oven. Slice and ice. Miss Cocker. 

Eggless Cake. 

1 cup of sug-ar, 1 cup of sour milk, 1 cup of chopped 
raisins, J cup of butter, 2 cups of flour, 1 teaspoon of Dixie 
baking- powder, \ of a teaspoon of each of the spices; cinna- 
mon, cloves and nutmeg-. 

Mrs. D. Rosenbaum. 


Creams and Custards. 

m Creams and Custards. * 

;c®)) (c®)] 

"But please your honor, quoth the Peasant, 
This same dessert is very pleasant." 

— Pope. 

Floating Island. 

Put one pint of milk into a double boiler. Separate 3 
eggs, beat the whites to a stiff froth, drop them by spoon- 
fuls over the top of the milk, allow them to remain for just 
a moment, then lift carefully. Beat the yolks of the eggs 
with two tablespoons of sugar; add them to the hot milk, 
cook till the mixture slightly thickens. Be very careful 
that it does not curdle; take from the fire, add a teaspoon of 
vanilla and turn into the dish in which it is to be served. 
Heap the whites of the eggs over the top and serve cold. 

Mrs. Peirce. 

Orange or Pineapple Ambrosia. 

Have the orange or pineapple broken up into tiny 
pieces. Beat to a stiff froth the whites of 2 eggs with 
sugar. Place in a glass bowl a layer of the fruit, sprinkle 
over it a little sugar, then spread on a little of the beaten 
egg, over that sprinkle grated cocoanut, then another layer 
of fruit, and so on till the dish is full. 

Mrs. Minnie Wilkinson. 

Creams and Custards. 77 

Pineapple Sponge. 

1 small fresh pineapple, or a can of the fruit. Must be 
chopped up and put with its juice in a sauce pan with a 
small cupful of sugar and a cupful of water. If canned 
pineapple is used add less sugar. Simmer 10 minutes, £ a 
package of g-elatine should be soaked in J a cupful of water 
for two hours. When ready add the gelatine, take from 
the fire at once, and strain into a tin basin. Set the basin 
in a pan of ice water or in the refrigerator, and when the 
mixture beg-ins to thicken, stir in the whites of 4 eg-gs, 
beaten to a stiff froth. Pour into a mould and set away to 
harden. Serve with cream. 

Mrs. F. A. Dicks. 


• 1 pint canned peaches, cook ten minutes, the whites of 
three eg-g-s well beaten, add a tablespoonful at a time until 
thoroug-bly mixed, then beat in sug-ar to taste. A very 
nice dessert. Mrs. F. A. Lyons. 

Charlotte Rnsse. 

1 quart of thick cream, l / 2 pint of milk, 1 ounce of gel- 
atine, yolks of 5 egg-s, whites of 7 eg-gs, 12 ounces of 
sugar. Dissolve the g-elatine in the boiling- milk; take it 
off the fire and stir in the yolks of eg-gs, then the sugar 
and Dixie vanilla flavoring. When the custard is cool, 
before it cong-eals, stir in the cream, whipped to a froth, 
and then the beaten whites of the eggs. 

78 ( 'reams and Custards. 

Tapioca Cream. 

Take two tablespoons of tapioca soaked over night, or 

say three hours, in water enough to cover it. Boil this 

with one quart of new milk in a double boiler. Add one 

cup of sugar and a little salt. Beat the yolks of 3 eggs 

thoroughly, and stir them into the milk when it has boiled 

ten minutes. Remove from the fire and stir rapidly for 5 

minutes. Flavor with one teaspoonful of Dixie Vanilla, 

pour into a baking dish, beat the whites of the eggs to a 

stiff froth, pour over the top. Sift sugar over this and 

brown. Serve cold with cream. 

Mrs. F. A. Dicks 

Cocoanut Charlotte Russe. 

Make a sponge cake in a deep round pan, cut out the 
centre leaving about an inch of crust. Fill with cocoanut 
custard, cover the top with whipped cream, put in a cold 
place till needed. 

Cocoanut Custard . 

6 eggs, white of 5, 1 pint of milk, 1 cup sugar, 1 cup 
cocoanut. 1 teaspoon cornstarch, 1 teaspoon Dixie Vanilla 
flavoring, small cup of cream whipped light with the white 
ol 1 egg. Mrs. Annie Flake. 


Place in a glass bowl alternate layers of sliced oranges 
and grated cocoanut, sprinkling sugar on each layer of 
orange. Having top layer cocoanut. 

Mrs. Oliver. 

Orecmis and Citstarcfo. 79 

Strawberry Float. 

1 pint of strawberries, 2 eggs, 2 cups of pulverized 
sugar, 1 pint of milk, vanilla flavoring. Crush the berries. 
Separate the whites of the eggs from the yolks, beat the 
former to a stiff dry froth, and add the sugar. „ Put in 
crushed berries gradually, beating- all the while until the 
whole is a stiff pile of rosy cream, place in glass dish and 
set on ice. Beat the yolks of the eggs in half a cupful of 
the milk, place remainder of milk on the stove in pan set 
in another containing- boiling- water. When the milk is hot 
add sugar, eg-gs and vanilla to taste, and set on ice to cool. 
This sauce is to be poured in serving- about the frothy 

bernes ' Mrs. J. W. Wilkinson. 

Lemon Cream. 

Yolks of 4 eg-gs, 4 tablespoons granulated sugar, juice 
and grated rind of 1 lemon, 2 tablespoons boiling water. 
Let simmer till it thickens. When cold, just before serv- 
ing-, add the whites beaten with 2 tablespoons of sugar, 

mixing thoroughly. 

Miss May Williams. 

80 Sherbet and Ice Cream. 

i Sherbet and lee Gream. 


Freeze ice cream in a warm place, the cream freezes 
more rapidly when the ice melts quick. 

Vanilla Ice Cream. 

Put one quart of milk on to boil in double boiler. Beat 
tog-ether the yolks of 6 eggs, 6 tablespoons of sugar, stir 
into boiling milk, cook about a minute, stirring constantly. 
Strain it, allow to cool, add 1 tablespoon of Dixie Vanilla 
and the beaten whites of eggs and freeze. 

Mrs. Briggs. 

Lemon Ice Cream. 

6 lemons, 3 quarts milk, \\ pints sugar. Pour milk 
over the lemon peels and let it stand 1 hour, strain and 
sweeten, and when nearly frozen, stir in the juice of the 
lemons. This makes one gallon. 

Miss Mary Werlein. 

Bravarian Ice Cream. 

Sweeten 1 pint of cream to taste, flavor with vanilla or 
lemon. Churn the cream to a froth; skim the froth as it 
rises, and put in a glass dish. Dissolve U tablespoons of 
gelatine in warm water, pour into the froth and stir for 15 
minutes. Pack or set in ice, and it will be ready for use 
in a few hours. Mrs. S. S. Keener. 

Sherbet and Ice Ci 'earn. 


Caramel Ice Cream. 

Melt \\ pounds of brown sugar in the frying* pan until 
liquid, stirring- all the time. Do not let it scorch or get too 
dark. Pour the caramel into a pint of boiling milk by de- 
grees, mixing well. When cold strain into three quarts of 
cream or milk and freeze. I pint of the cream may be whip- 
ped and added as directed. Mrs. D. Rosenbaum. 

Lemon Sherbet. 

Two-thirds can of condensed milk, 3 lemons, juice and 
grated rind, sugar to taste. White of 2 eggs, beat and put 
in when nearly frozen. This is for \ gallon, add water 
enough to nearly fill the can. Mrs. F. R. H. 

''Remember the Maine" 

But when in need of ART GLASS, 
PLATE GLASS, or when you want 
your spotted Mirrors Resilvered, then 

don't forget the 

La. Glass and Mirror Works, Ltd. 

:509-319 LAFAYETTE! ST., 

Telephone 1082. NEW ORLEANS, LA. 

82 Sherbet and Ice Cream. 

Philadelphia Ice Cream. 

2 cans condensed milk, 4 cans cows milk, 2 cans sweet 

cream; whites of 2 eggs, whipped to a stiff froth. Flavor 

to taste with vanilla or lemon; add whites just before 


Mrs. S. S. Keener. 

Peach Ice Cream. 

1 pint cream, 1 pint milk, 1 cup sugar, 1 quart peach 
pulp. Rub the peaches through a sieve to produce a pu]p, 
add a small quantity of the sugar and set aside. Place the 
cream and milk over the fire to allow them to come exactly 
to the boiling point, remove and stir in the remainder of 
the sugar and set aside to cool, then add the peach pulp 
and freeze. Mrs. G. M. Quarles. 

Cream Cheese Ice Cream. 

5 cream cheese, sweeten and flavor to taste; add 1 quart 

of sweet milk and freeze. 

Mrs. Annie Flake. 

Strawberry Cream Cheese Ice Cream. 

3 cream .cheese, separate the cream from the cheese, 
mash cheese to a paste, add one can of condensed milk, 
and sugar to taste, add the cream; then \\ pint of sweet 
milk, 1 glass ice cold water, Dixie Vanilla Flavoring, the 
beaten whites of 2 eggs, and lastly the mashed and sweet- 
ened strawberries. Beat all together well and freeze. This 
makes f gal, delicious cream. Mrs. E- P. Lowe. 

Sherbet and Ice Cream. 83 

Chocolate Cream. 

12 eggs, 3 cups sugar, h gallon milk, £ cup chocolate 
or cocoa, vanilla extract. Beat all the eggs, except the 
whites of 3 with the sugar and chocolate; add the milk and 
then boil to a thin custard. When it it beg'ins to freeze, 
add the whites of the eggs. 

Mrs. Annie Flake. 

Coffee Frozen. 

• Prepare the coffee as for the table; add cream and 
sugar, making it sweeter than for drinking. Freeze and 
serve in after dinner coffee cups. Mrs. Oliver. 

Pineapple Snow. 

1 gallon rich milk, 1 can pineapple, 1 pound of sugar; 
beat all together and freeze. 

Mrs. H. W. Knickerbocker. 

Frozen Cream Cheese. 

One quart of sweet milk to 6 cream cheeses, with the 
cream, £ teaspoon of soda. Sweeten to taste, flavor with 
Dixie Vanilla Extract. Mrs. Holmes. 


\ g-allon cream whipped, yolks of 9 eggs, 3 pounds of 
granulated sugar. Mix the eggs with i gallon of milk 
which has been boiled with vanilla bean in it, add the 
sugar to the whipped cream, then mix all ingredients to- 
gether, beating well. Then freeze. This makes about 
24 bisques. Miss Wasson. 

84 Candies. 

■m^^CandieSo €##« 

Pecan Candy. 

Take two large cups of granulated sugar, put into a 
dry pot and stir constantly till every bit of sugar is dis- 
solved. Soon as it becomes a syrup pour it over your pre- 
pared nuts. In a few minutes it will be cold enough to cut 
into small pieces. P. S. M. 

Pecan Candy. 

1 cup sugar, white of one egg, 1 cup pecans, (picked 
well) stir and mix well without beating, place thin layer 
in pie pan, bake light brown in moderately hot oven. 

Mrs. J. H. Magruder. 

Caramel Candy. 

One cake Baker's chocolate (not sweet, J lb.) 3 poifnds 
brown sugar, % pound butter. 1 tea cup milk. Mix milk 
and sugar and boil well together, then add the butter, stir- 
ing until melted, then add the grated chocolate and boil 
hard until done. Test by dropping on a plate and cooling 
rapidly. . Mrs. Christian Keener. 

Cocoanut Pralines. 

One cup of peeled and grated cocoanut, two cups of 
sugar, i cup of water. Put sugar and water on to boil, 
cook it until when dropped in cold water it is brittle, add 
a piece of butter size of a walnut, put in the grated cocoa- 
nut, and cook just a few minutes, then drop on buttered 
plates or tins. For the white use white sugar, for the 
brown pralines, the best brown sugar, and to color them 
pink, use fruit coloring. Miss Clara Biixington 

Pickles and Preserves. 

pickles and Nsertfss. x 

In making- pickles the vinegar should be very strong 
and should only be brought to the boiling point and im- 
mediately poured on pickles. Cook in porcelain or granite 
kettle. Never put up pickles in anything that has held 
grease of any kind. The nicest way to put up pickles is 
bottling; sealing while hot and keeping in a cool dark 
place. The brine for pickles should be strong enough to 
bear an egg; make it in the proportion of a heaping pint 
of coarse salt to a gallon of water. 

Sweet Pickles. 

■J peck green tomatoes, sliced; 9 cucumbers, 1 head cab- 
bage, 1 dozen seed onions, 3 pods of green pepper. Place 
in a jar alternately with salt and let stand over night. 
1 ounce each of white and black mustard seed, | ounce 
turmeric, 1 ounce celery seed, \ box mustard, 1 pound sugar. 
Mix together with cider vinegar. Let it come to a boil, 

then put in a jar and seal. 

Mrs. W. W. Sutcliffe. 

Sweet Pickle Peaches. 

1 quart good vinegar, 2 cups of sugar, 1 teaspoon of 
cinnamon. Stick 2 or 3 whole cloves in peaches. After 
peeling, put fruit in with sugar and vinegar; boil till fruit 
is very tender, and juice thickened. 

Mrs. Ella Everett, Shubuta, Miss. 

86 Pickles and Preserves. 


1 peck tomatoes, 5 onions, 3 heads cabbage, 1 dozen 
green peppers. Chop all separately, then mix well, put in 
salt and let drain all night. Put in a kettle one pound of 
brown sugar, £ teaspoon grated horseradish, 1 teaspoon 
ground black pepper, 1 teaspoon ground mustard, 1 table- 
spoon of celery seed and 1 tablespoon of white mustard 
seed. Cover with a pint of vinegar, boil and pour over 
chopped mixture. Mrs. W. W. Sutcliffe. 


1 dozen onions, 1 peck green tomatoes, 4 heads of cab- 
bage, 1 dozen cucumbers, (in brine 3 days), 3 oz. white mus- 
tard seed, 1 oz. celery seed, 4 tablespoons whole pepper, 1 
oz. turmeric, small box of mustard, 2J lbs. brown sugar. 
Chop onions, cabbage and tomatoes day before and sprinkle 
with salt in proportion, \ pt. to a peck; next day drain out 
brine. Tablespoon pulverized alum. Put all in kettle cover 
with weak vinegar, 3 tablespoons of turmeric let it come to 
a boil then drain off. Then cover with strong vinegar 
and add all the spice and sugar, simmer slowly \ hour and 
bottle. Mrs. F. A. Lyons. 

Spiced Grapes. 

Small dark grapes are excellent for this. 5 pounds 
grapes, 4 pounds sugar, 1 quart vinegar, 1 tablespoon 
cinnamon, 1 tablespoon cloves. Cook for sometime, skim- 
ming off the seeds as they rise to top, in cooking. Cook 
down to a sauce. To eat with vegetables. 

Mrs. Ella Everett, Shubuta, Miss. 

Pickles and Preserves. 87 

Green Tomato Sweet Pickles. 

Slice 1 gallon green tomatoes and salt well. Let stand 
until morning-, drain and pour on fresh water, let stand 2 
or 3 hours. Slice 12 large onions; put in kettle a layer of 
tomatoes and a layer of onions, cover with best vinegar and 
boil until tender; then add 1 tablespoon of mace, 1 table- 
spoon of spice, 1 tablespoon of nutmeg, 1 tablespoon black 
pepper, 1 tablespoon mustard, 1 tablespoon cloves, 1 pound 
brown sugar 1 oz. white mustard seed. 

Mrs. S. S. Keener. 

Green Tomato Sauce, or Soy» 

2 gallons green tomatoes without peeling, sliced; 12 
large onions, 2 quarts best vinegar, 1 quart sugar, 2 table- 
spoons salt, 2 tablespoons ground mustard, 1 tablespoon 
black pepper, 1 tablespoon allspice, 1 tablespoon cinnamon, 
ground; 1 tablespoon cloves. Mix all together, stew until 
tender, stir often to prevent scorching; put in fruit jars. 

A fine soy for all kinds of fish and meat. 

Mrs. Ella Everett. 

Peach Sweet Pickles. 

Make a syrup of 1 quart of vinegar, 5 pounds of sugar, 

1 tablespoonful each of cloves, allspice and stick cinnamon. 

Tie the spice in a thin cloth, drop into the syrup, let come 

to a good boil. If the fruit is peaches, peel them and leave 

stones in; if pears, peel and core. Take 8 pounds of the 
fruit and add to syrup (after the fruit has been through 
the lime water preparation). Let the fruit boil until it is 
transparent and begins to sink in the syrup, when it is 
ready for the jars. Mrs. J. B. Walker, 

Mississippi City. 

88 Pickles and Preserves. 

Preparation for Preserving Ripe Fruit. 

Have 1 gallon of cold water in an earthern bowl. Put 
in the water 1 large teacup of unslacked lime, stir well, 
then put in as much fruit as water will cover. Let stand 
about 6 minutes, then rinse in clear water (do not let it 
remain in the water); continue putting- your fruit in lime 
water and then in clear, until the kettleful is prepared. 
Let the fruit remain in lime water two minutes longer, 
every bowl full as the acid weakens the lime. This lime 
water will prepare a larg-e kettle of fruit. The lime water 
toug-hens the fruit so it can be boiled, also assists in pre- 
venting- the preserves from fermenting-. 

Mrs. J. B. Walker. 

Spiced Currants. 

Wash thoroughly 1 pound of currants. Cover with cold 
water and vineg-ar equal parts, 1 teaspoon of cloves, cina- 
mon or any spice desired. Tie spice in muslin cloth; boil 
until currants are soft, add 1 pound of sug-ar, boil half hour. 
Very appetizing- with cold meats. 

Mrs. A. J. Crebbin. 

Spiced Grapes. 

Eig-ht pounds of grapes, 5 pounds clarified sug-ar, \y 2 
pints vineg-ar, cloves, alspice, ground cinamon to taste. 
Pop the grapes out of the skins, and boil till you can rub 
throug-h a collander to remove seed. Then put back on 
fire, with the skins, vineg-ar, sugar and spices, boil two 
hours. Miss May Williams. 

Pickles and Preserves. 89 

Unfermented Grape Wine. 

Wash and pick grapes, put in porcelain kettle, let 
fruit heat until skins burst. Pour into cheese cloth bags 
and drip, then put juice back on stove; adding not quite J 
pint white sug-ar to 1 pint juice; boil rapidly 4 or 5 minutes; 
bottle and cork tig-htly, seal with wax or put into fruit 

Mrs. Ella Everett, Shubuta, Miss. 

For Preserving Figs and Pears. 

To 8 pounds of sug-ar add the strained juice of 2 lem- 
ons, and a table spoonful of stick cinnamon. Cut the rinds 
of the lemons, and put in the kettle with the other things; 
make the syrup with as little water as possible. When the 
syrup boils, put in 12 pounds of either fig-s or pears which 
have been through the lime process. Let boil until the 
fruit looks clear, and begins to sink, when it can be put in 
the jars. Mrs. J. B. Walker. 

Sour Orange Peeling Preserves. 

Grate the yellow off of the orang-e, then peel it in four 
pieces, soak them two days in water (water must be chang-- 
ed every day to draw the bitter off); third day scald and 
drain well, then weig-h them; use one pound of sug-ar to 1 
pound of peeling, put the sug-ar in just enough water to 
cover it well, boil until a g-ood syrup is obtained, then put 
in the peeling-s and cook until the syrup is quite thick. 

Mrs. M. C D. Lehde. 

90 Miscellaneous 


Roast Turkey with Oyster Dressing. 

After cleaning and thoroughly washing- the turkey, 
pour boiling- water all over it to plump it or make it tender. 
Rub it well with salt, then prepare dressing-, as follows: 
about one loaf of stale bread, after it has soaked in hot 
water until soft, squeeze it dry. Chop one iarg-e onion, a 
small portion of celery, parsley and thyme. Half pound of 
sausag-e meat, add salt and pepper to season. Mix .all to- 
g-ether well. Put in a frying- pan of hot lard and fry until 
brown, stirring- constantly to prevent burning-. When the 
dressing- is done, stir in two or three dozen oysters chopped 
tolerably fine. Stuff the turkey with it and put what is 
left in the pan. Sift a little flour over the turkey to brown 
it, also one tablespoon lard. Fill the pan nearly full of 
hot water and baste the turkey with it, turning- it occasion- 
ly until thoroug-hly cooked and brown. 

Mrs. J. W. Billington. 

Boiled Flour. 

Tie tig-htly in a close linen cloth one pound of flour. 
After tying-, moisten with water and dredge well with flour 
'till a coating is formed to prevent the water entering the 
flour. Boil four or five hours and let the flour remain tied 
in the cloth until it is cold. It will be a hard, solid lump 
and is a substitute for arrow-root. Prepare by grating. 
Excellent in diarrhea or other bowel affections. 

Diet for Infants. 

Dissolve a piece of gelatine an inch square in half a 
gill of warm water; when dissolved, add a gill of milk; put 
on the fire, and when boiling add half a teaspoonful of 
arrow-root or boiled flour-ball When sufficiently boiled, 
take off the fire and stir in two tablespoonsful of sweet 
cream. This may be given to very young infants; and as 
they grow older the food may be made stronger by using 
more milk or cream. Mrs. Florence E. Russ 

Miscellaneous. 91 

Cream Puffs. 

One cup boiling- water, £ cup butter, put these on the 
stove, when boiling- add one cup of flour, stir five minutes; 
put this off until nearly cold, then stir in one egg at a time 
until you g-et in five egg's. Soda size of a pea dissolved in 
teaspoonful cold water and put into the mixture. Have 
your tins hot. Bake twenty-five minutes and do not re- 
move from tins until cold. Have oven very hot. Filling 
— One pint milk, one cup sugar, £ cup flour, two eg-gs, beat 
yolks and flour together. Boil the milk and stir in mix- 
ture slowly, when it thickens take it off and let cool before 
putting- in cakes. Flavor with Dixie vanilla extract. 

Miss Clara Billington. 

Cake Icing. 

To the white of 1 eg-g - , add 9 heaped teaspoons of pow- 
dered sugar, 1 even teaspoon of cornstarch, and J teaspoon 
of cream of tartar. Put all in tog-ether, and beat with a 
fork till too stiff to flow. The whites of 2 eg-gs and its ac- 
companying ingredients will ice a g-ood sized cake. Flavor 
to taste. If put on a hot cake, will not crumble off readilv. 

' Mrs. S. S. Bothick. 

The Way to Make Good Coffee and Tea. 

For making coffee or tea, never boil the water more 
than three or four minutes as most of its natural properties 
escape by evaporation, leaving very insipid liquid when 
boiled very long, which spoils the coffee or tea. Never use 
the water left in the tea-kettle over night, but have fresh 
boiled water always if you want good coffee or tea. 

For tea, have an earthen or china pot, scald it out well 
and set on the stove, where it will dry and keep hot, when 
dry put in two teaspoonfuls of tea, let heat a minute or 
two and ten minutes before serving, pour in a pint of 
fresh boiling water. 

92 Miscellaneous. 

Stuffed Peppers. 

Select £ dozed large green peppers, cut off the small 
ends and take out the seeds; then scald the peppers and 
drain them. Take any left-over meat, (veal preferred) 
and chop very fine, then chop up about two small toma- 
toes and half of a green pepper; \ cup cold rice, season 
with salt and a little pepper; mix well and stuff the pep- 
pers. Set them in a pan half filled with water and a table- 
spoonfull of butter and a sprig of parsley; put in oven and 
bake until peppers are tender and brown, basting frequent- 
ly. Miss L. Klocke. 

Stuffed Eggs. 

Boil 8 eggs hard, when cold peal and cut in half. Take 
out the yolks very carefully so as not to break the whites. 
Mash the yolks and mix with two teaspoons melted butter, 
one teaspoon mustard, three or four pieces pickled cucum- 
bers chopped fine, salt and pepper to taste. Finely chopp- 
ed ham, or celery seeds may be added. 

C. Billington. 

Onion Soup. 

Fry three medium sized onions in butter, a light brown 
color. Pour one pint rich, sweet milk into a granite boiler 
and place upon the stove; when it comes to a boil pour in 
the onions and season with butter, pepper and salt. Serve 
with toast. Mrs. C. B. Sholaks. 


Dealer in Foreign and Domestic 

Dry Goods. Hosiery, Notions, 

Gents' Furnishing Goods, Carpets, 
Mattings and Window Shades.... 

1618 and 1620 DRYADES STREET, 

Bet. Terpsichore and Euterpe, NEW ORLEANS, LA. 

Household Wniis. 



Furniture Polish. 

1 pint spirits of turpentine, \ pint ot sweet oil, 3 table- 
spoonsful of vinegar, 2 teaspoonsful flour. Excellent. 

To Stiffen Collars. 

A little gumarabic and common soda added to starch, 
gives extreme stiffness and gloss to shirt-bosoms and 

Home Made Yeast Powder. 

1 pound of cream of tartar, \ pound of soda, 1 pint of 
flour. Sift seven or eight times. Cover closely. Excellent. 

Fat For Frying. 

5 pounds pure cottonseed oil, 2 pounds beef suet. Cut 
the beef into small pieces, put into granite pot on the back 
of stove. Soon as the fat melts pour it off. Place cotton- 
seed oil in pot, then the beef suet. Cook together. When 
it has thoroughly boiled or reached 355° Fahrenheit, strain 
and put away. 

To Clean Wall Paper. 

. To 1 pint of boiling water, add a full quart of flour 
and 2 tablespoonsful of ammonia, make into a stiff dough 
and rub down paper once. 

94 Things Worth Knowing 

Dip iron rust spots in tartaric acid and hang- in the sun. 

A sponge can be cleansed by soaking- it a few hours in 

Put a few apples into the box with your cake and they 
will keep it moist. 

Hot water used in a sponge cake makes it white. Cold 
water produces a yellow cake. 

A little borax or soda in the dish water makes the 
tinware brighter and is better than soap. 

The juice of half a lemon in a tea cup of strong- black 
coffee without sug-ar will often cure a sick headache. 

Leather sachels may be cleaned with a sponge dipped 
in warm water in which a little oxalic acid has been 

Make a heavy line of tar about the paper on which the 
sugar bowl stands, if you are troubled with ants and they 
will never cross the tar line. 

In making cake if you have the yolks left and do not 
care to use them right away, cover them with fresh water 
and they will keep for three days. 

Turpentine will drive away ants and roaches if sprink- 
led about shelves and closets. A teaspoonful in a pail of 
warm water cleans paint excellently. A little in the boiler 
on washing day whitens the clothes. 

Nothing- has proved to be so great a preservative of 
leather as castor oil, at the same time keeping the leather 
silky and supple. That is because the oil does not soak 
into the leather, nor permit the water to do so, and pre- 
serves the natural condition and life of the leather. As a 
preservative next in value is castor oil and neatfoot, half 
and half mixed. 

Weights and Measures. $ 

The following- table of weights and measures will be 
useful, and they have the merit of being correct: 

Butter the size of an egg — 2 ounces. 

Butter the size of a walnut — 1 ounce. 

One solid pint of chopped meat — 1 pound. 

Kig"ht or ten eggs — 1 pound. 

One coffee cupful of butter, pressed down — h pound. 

Four teaspoonsful— 1 tablespoonsful liquid. 

One tablespoonful of soft butter, well rounded — 1 
Four tablespoonsful, or half a g-ill — 1 wine glass. 
Two coffee cupfuls — 1 pint. 
Two pints — 1 quart. 
Four quarts — 1 g-allon. 
Two tablespoonfuls liquid — 1 ounce. 
One tablespoonful of salt — 1 ounce. 
Sixteen ounces — 1 pound, or a pint of liquid. 
One rounded tablespoonful of flour — M ounce. 
Three cups of corn meal — 1 pound. 
Four coffee cupfuls of sifted flour— 1 pound. 
One quart of unsifted flour — 1 pound. 
One pint of granulated sug-ar— 1 pound. 
Two coffee cupfuls of powdered sugar — 1 pound. 
One pint of brown sugar— thirteen ounces. 
Two and a half cups of powdered sugar — 1 pound. 


Biscuit 7 

Bisque 83 

Breads 5 

Breakfast Cakes 11 

Cakes 64-75 

Candies 84 

Chili-con-carni 40 

Cookies 15-17 

Corn Bread 9 

Crabs 27-32 

Creams and Custards 76-79 

Daube 38-39 

Doug-hnuts 15 

Eggs ». 54 

Fish 33-35 

Fowls 41-42 

Ginger Bread 15-17 

Grape Wine, (unfermented) 89 

Grapes, Spiced 88 

Hash 39 

Household Hints 93 

Ice Cream 80-82 

Maccaroni 46-48 

Measures 95 

Meats 36-40 

Miscellaneous 90-92 

Muffins 13 

Oysters 27-32 

Pickles 85-87 

Pies and Pastry 60 63 

Preserves " 87-89 

Puddings and Sauces 55-59 

Rice 43-47 

Rolls 13 

Salads 50-53 

Sauces, Fish " 35 

Sherbets 81 

Soups 19-26 

Spag-hetti 47 

Turkish Bath 16 

Things Worth Knowing 91 

Vegetables 43-49 

Weights ,..,,, 95 



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