North End Club
LIBRARY OF CONGRESS,
No registration of title of this book
as a preliminary to copyright protec-
tion has been found.
Forwarded to Order Division ^^r^r:^-L:/I..J..^.^J>.
(Apr. 5, ] 901-5,000.) ^^c^
IPR 20 1905
The North End Club
A COLLECTION OF
CHOICE AND TESTED RECIPES.
Compiled and Arranged
By Ladies of the Club.
jko K^ ^^'^^r ^^'^'-^^^
STEVENS, MALONEY & CO.
THE NORTH END CLUB
Bread, Biscuit, Waffles and Muffins, Etc 14-20
Sandwiches 21- 26
Vegetables 26- 36
Omelets, Eggs and Cheese 36- 40
Meats and Poultry 46- 61
Pudding Sauces 91- 93
Small Cakes, Cookies and Doughnuts 109-114
Ices and Ice Cream 114-120
Pickles .... 124-127
Things Worth Knowing 135-138
Chafing Dish 138-143
With much pleasure the ladies of The North End Club pre-
sent this little volume of tested recipes to the public, hoping
that it may prove a true friend.
Originality is not claimed for it. Each one has chosen of the
best from her store with the consciousness of sharing with an-
other some of the joys of life.
''Nor love thy life, nor hate, hut whilst thou livest, live well."
Peel and cut 2 tart apples into dice, cut 2 oranges into halves
and scoop out pulp. Cut canned pineapple into small pieces.
Mix fruit, add juice of 1 lemon, 1 small glass sherry wine and
sugar to taste. Chill thoroughly, and when ready to serve, put
in cold sherbet glasses, add 3 Maraschino cherries to each glass,
and 1 teaspoon Maraschino wine, with 1 teaspoon chopped ice.
Take medium size grape fruit, cut in half, take out pulp and
juice. Sweeten pulp and juice to taste, put back in half shells,
add 3 Maraschino cherries and tablespoonful Maraschino wine.
Serve very cold. Mrs. Fred. Cain.
''Oh, that this too too solid flesh would melt,
Thazu and resolve itself into a detv!"
POT AU FEU.
(Hot Soup, Clear.)
Two to three quarts soup stock, 2 carrots, 1 onion, one-half
head of cabbage, 1 leek and some celery. Slice vegetables quite
fine and let them cook in boiling water until quite soft, then let
them drip through a strainer. Put vegetables in sauce pan or
kettle, pour over the necessary quantity of stock and allow to
cook slowly for 1^ hours.
GREEN CORN SOUP.
Cut corn from the cob until you have at least 1 pint (or use
out of corn season 1 pint canned corn). Cover it with a quart
of milk, let simmer 20 minutes and add 1 fresh tgg well beaten,
good piece of butter and salt and pepper to taste. Serve with
MOCK TURTLE SOUP.
Boil 1 pound calf's liver and 2 pounds of veal 2 hours, skim-
ming well, then strain. Chop the meat fine and add to it 1
small onion chopped, salt, pepper and ground cloves to taste,
thickening all with browned flour. Let all boil up together.
Put a slice of lemon and quarter of hard boiled egg in each dish
and pour soup over when ready to serve. Mrs. Hubbard.
Two carrots, 2 turnips, 3 onions, 2 heads celery, 5 or 6 pota-
toes, 1^ pints milk. Prepare all the vegetables and cut them
up in small pieces, put in saucepan with 2 quarts of water and
boil for 2 hours. Rub through a sieve, season rather highly,
put back in the saucepan with the milk and y^ pint of the liquor
the vegetables were cooked in. Boil 10 minutes and serve.
Cut beef from the neck into small pieces, also vegetables of
any kind, and put all into a clean jar like a bean pot with one
pint of peas and rice. Pour in four quarts of water, set in oven
to bake for two hours, then strain and serve with hot noodles.
One can minced clams (Pioneer brand), 1 quart of milk.
Add clams to hot milk and bring to a boil. Season highly with
salt, pepper, a little onion juice, and serve piping hot.
Mrs. Genevieve Bookwalter.
Four cups white stock (water in which fowl or chicken is
cooked), 2 slices of carrot cut in cubes, 2 slices onion, 2 blades
mace, ^ cup grated mild cheese, 1-3 cup butter, li cup flour,
2 cups scalded milk, 1 teaspoon salt, ys teaspoon pepper. Cook
vegetables 3 minutes in 1^ tablespoons butter, then add stock
and mace, boil 15 minutes, strain and add milk. Thicken with
remaining butter and flour cooked together. Add salt and
pepper, stir in cheese and serve as soon as cheese is melted.
Mrs. L. G. Stiles.
ST. GERMAIN SOUP.
Three cups white stock, 1 can Marrowfat peas, 1 cup cold
water, ^ onion, bit of bay leaf, sprig of parsley, blade of mace,
2 teaspoons sugar, 1 teaspoon salt, }i teaspoon pepper, 2 table-
spoons butter, 2 tablespoons cornstarch, 1 cup milk. Drain and
rinse peas, reserving 1-3 cup ; put remainder in cold water with
seasonings and simmer ^ hour; rub through sieve and add
stock. Thicken with butter and cornstarch cooked together.
Boil 5 minutes. Add milk and rest of the peas.
Mrs. L. G. Stiles.
One quart can of tomatoes, 1 quart can of corn, 1 quart of
milk, 1 tablespoon of butter, salt. Cook tomatoes and corn to-
gether about 10 minutes, add the milk, butter and salt, and allow
to simmer 10 minutes, then strain through a sieve.
Mrs. N. B. Lewis.
Four onions, 4 potatoes, boil, mash and pass through a col-
ander, add 1 beaten ^gg, 1 quart of hot milk, a little salt and
butter. Minnie Smith.
Brown 2 tablespoons of flour in 2 of butter. Add 1 can of
tomatoes cooked and strained, 1 quart of milk. Season highly
with salt, pepper and a little celery powder.
Mrs. Genevieve Bookwalter.
Melt two tablespoons of butter in a saucepan, add ly^ table-
spoons of flour and rub together until smooth, add gradually
1 quart milk and cook until thickened. Cook 1 can tomatoes, ^2
cup water, slice of onion, salt and sugar to taste, about 5 min-
utes. When ready to serve strain into cooked milk.
Mr J. Elisabeth D. Pease.
One can tomatoes ; boil with 1 cup of water ; strain ; then
heat in a double boiler 1 pint of new milk ; put in a piece of
butter size of an egg. Season with salt and pepper. Take two
tablespoons cornstarch, dissolve in a little cold milk. Stir into
the boiling milk. Take a small pinch of soda dissolved with
boiling water, stir into the tomatoes ; then put the boiling milk
in. Serve immediately. Put a spoonful of whipped cream on
top of the cup in which it is to be served.
Two quarts of buttermilk, 4 tablespoons of rice flour, yi
package seeded raisins, 1 egg, 2 tablespoons of sugar. Put milk
on to boil and stir in the raisins while cold, then before boiling
place flour in milk and continue to stir until it boils. Beat the
egg and sugar until creamed. Place soup on back of stove and
stir in egg and sugar just before serving.
Mrs. C. Anderson.
NOODLES FOR SOUP.
To one beaten egg add a little salt and as much flour as it
will absorb. Roll out very thin on a well floured board, then
sprinkle with flour and roll up. With a sharp knife cut into
thin strips and shake them out to dry. Add to soup and boil
about 20 minutes.
Two quarts of milk, 2 tablespoons of butter, salt and pepper
to taste, ^ cup of sago. Place all the ingredients in a double
boiler and boil 1^ hours.
CHICKEN SOUP WITH EGGS.
Place the yolks of 6 eggs in the soup tureen, add 3^ cup of
water and beat thoroughly. Cook 3 quarts of rich chicken
stock with 1/2 cup of rice. Pour over the eggs,, beating all the
time, and serve immediately. Emma C. Portman.
CREAM OF CHICKEN WITH ASPARAGUS.
Cook two cans of asparagus tips in their own liquor, with
about 1 pint of water added, for about 5 minutes, then drain
liquor off and cut the tips off in 1-inch lengths and set aside.
Replace asparagus in the liquor and cook 20 minutes, then strain
through a sieve and add ^ teaspoon of baking soda dissolved
in hot water. Add 2 quarts of rich chicken broth, let boil to-
gether and add 2 quarts of boiling hot milk. Thicken with
4 tablespoons of butter and 8 tablespoons of flour. Season witli
salt and pepper, and add whipped cream. This is particularly
good for serving at afternoon affairs in bouillon cups with a
teaspoon of whipped cream added to each cup.
CREAM OF CHICKEN WITH OYSTERS.
To the above receipt the addition of oysters gives quite a
dift'erent taste. Boil 1 quart of oysters in 1 quart of rich milk,
add 1 tablespoon of butter, strain and add to the above. Served
in bouillon cups, this is enough for 30 cups.
CREAM OF SPINACH SOUP.— No. 1.
Pick, wash and boil enough spinach to measure a pint, when
cooked, chopped and pounded into a soft paste. Put it into a
stewpan with 4 ounces of butter, a little grated nutmeg, a tea-
spoon of salt. Cook and stir it about 10 minutes. Add to this
two quarts of strong stock; let boil up, then rub it through a
strainer. Set it over the fire again, and when on the point of
boiling, mix with it a tablespoon of butter and a teaspoon of
granulated sugar. When ready to serve whip up a half pint of
triple cream and place on top in tureen.
Emma C. Portman.
CREAM OF SPINACH SOUP.— No. 2.
Cook % peck of spinach in salted water for 20 minutes,
then rub through a fine strainer. Boil 2 quarts of milk, and
thicken with 2 tablespoons of butter and 2 tablespoons of flour,
rubbed together, season with pepper and salt. Add the spinach
and let it boil up, and just before serving add ^ pint of
(For Hot Weather.)
Stem, wash and cook enough Concord grapes to secure 1
quart of rich grape juice. Add 2 cups of sugar, 2 cups of
seedless raisins (which have been soaked in water for 2 hours)
and 4 sticks of cinnamon. Let boil for half an hour, remove
the sticks of cinnamon and thicken with 4 tablespoons of flour.
Grape jelly can also be used in place of the grape juice. To
be served hot or very cold. Emma C. Portman.
DRIED FRUIT SOUP.
(Wholesome for Children and Invalids.)
Three quarts of water, 1 cup of dried currants, 1 cup of
seedless raisins, 1 cup of prunes, 1 cup applies (dried or fresh),
1 small cup of sago, 3 or 4 sticks of cinnamon, 1 tablespoon
New Orleans molasses. Thoroughly wash and partly dry the
fruit. Put all the ingredients together in a double boiler and
boil very slowly for three hours. Serve hot or cold.
CROUTONS FOR SOUP.
Cut bread into slices 1 inch thick, remove the crust, butter
the bread and cut into cubes ^ inch square ; brown in oven.
''Here is bread which strengthens mens hearts,
And therefore is called The Staff of Life/'
One pint milk scalded and cooled. One tablespoon butter,
melted in the hot milk, 1 tablespoon sugar, 1 teaspoon salt, I
small cake yeast, 6 or 7 cups of flour. Measure the milk after
scalding and put into mixing bowl ; add the butter, sugar and
salt. When cool, add the yeast, stir in the flour, adding it
gradually after 5 cups are in, that it may not be too stiff. Use
just enough to knead it. Knead till smooth and elastic. Cover,
let it rise till light. Cut it down, divide into parts and shape
into loaves. Let it rise again in the pans. Bake forty or
fifty minutes. Lillie I. Lewis.
One pint of scalded milk, cooled, 1 tablespoon of sugar, 1
tablespoon of salt, flour enough to make batter, beat thoroughly,
add 1 cake of compressed yeast dissolved in a little water, 1
tablespoon of lard. Set in warm place to rise until light, then
add more flour and knead. Set away to rise one hour, then
knead into loaves, let rise and bake one hour.
Two cups sour cream, Ya, cup sugar, i/^ cup molasses, 1 cup
wheat flour, 2 cups graham flour, 2 even teaspoons soda, 1 tea-
spoon salt, handful of raisins. Put into pan, let raise one hour,
then bake. Mrs. G. W. Powell
STEAMED BROWN BREAD.
Three-quarters cup white flour, V/z cups graham flour, V/z
cups cornmeal, ^ cup molasses, 1 tablespoon sugar, if liked
very sweet, >4 teaspoon salt, 2 large cups sour milk, 1 level
teaspoon baking soda. You may add >^ cup seeded raisins if
you choose. Pour into molds and steam from 3 to 4 hours.
Mrs, Wm. Colly,
Two tablespoons sugar, 1 tablespoon butter, 2 eggs, stir to-
gether and add 1 cup milk, % cup corn meal, 3 teaspoons bak-
ing powder and white flour to make quite stiff. Bake.
Mrs. G. W, Powell,
SOFT CORN BREAD.
Two cups of hot grits. Cook until half done. One and one-
half tablespoonfuls of butter, 3 eggs, 1>4 pints of milk, 1 cup of
white corn meal, 1 teaspoon ful of salt, 1 teaspoonful of baking
powder, ^ cup of grits before cooking, will make this amount,
baked three-quarters of an hour. Miss Jennie A. Drake.
BAKING POWDER BISCUIT.
Two cups of flour, 1 teaspoon of salt, 2 teaspoons baking
powder, ^ cup of lard and butter, add enough milk to hold
together, handle as little as possible. Bake in very hot oven.
Nellie F. Caine,
Four cups of sour buttermilk, 1 heaping teaspoon of soda,
^ cup of New Orleans molasses, pinch of salt, 2 tablespoons
of lard, 1 cup of white flour. Enough graham flour to make a
stiff batter. Bake fifty minutes.
Mrs. Genevieve Bookwalter,
BOSTON STEAMED BROWN BREAD.
One pint sour milk, 2 cups of flour (or 1 cup of flour and 1
cup of graham), 1 cup corn meal, 1 cup molasses, 1 teaspoon
soda, salt. Steam in buttered mold three hours, or in the pound
baking powder cans. Mrs. Seymour Jones.
Three cups of sour milk, 2 cups of Indian meal, 1 cup of
graham flour, ^ cup of molasses, 1 tablespoon soda. Steam
three hours. Mrs. Emma Bissell.
Two cups yellow corn meal, 1^ cups rye meal, 1 cup graham
flour, 1 cup of molasses, 1 pint sour milk, 1 teaspoon soda and
salt each. Stir thoroughly, steam five hours and bake one
hour in a moderately warm oven. Mrs. Arthur N. Coble.
One egg, 1 pint flour, ^ tablespoon melted butter, ^ cup
sugar, milk enough ta make cake batter, heaping teaspoon
baking powder, 1 pint blueberries dredged with flour, bake
in muffin pan. Mrs. Geo. E. Watson.
One cup white flour, 2 cups cornmeal, piece of lard size of
walnut. Teaspoon salt, 2 teaspoons baking powder, 2 tea-
spoons sugar, % cup milk. Mrs. J. West.
One pint milk, 3 cups flour, 2 teaspoons baking powder, 1
teaspoon salt, 3 eggs, 1 tablespoon butter. Mrs. Wall.
One pint flour, 1 pint milk, 1 teaspoon salt, 1 tablespoon
melted butter, 1 teaspoon baking powder, 3 eggs, the whites
beaten to a froth. Sift the salt and baking powder with the
flour, add the milk, melted butter and yolks of eggs. Beat hard
for several minutes, then add the whites of eggs. Bake in hot
greased wafile iron. Mrs. L. P. Hurter.
One pint of flour, 1 teaspoon of baking powder, one tea-
spoon salt sifted together six times. Make a well in middle
of flour into which pour 1 pint of milk, the beaten yolks of 2
eggs, a tablespoonful of melted shortening ; mix well, and add
the stiffened whites of two eggs. Bake on a hot waffle iron.
Sift together three cupfuls of flour, three teaspoonfuls of
baking powder, and half a teaspoonful of salt. Work in three
rounding tablespoonfuls of butter, add 3 beaten eggs, 1 cup of
iriilk and 1 teacup of strained honey. Bake in muffin or in
gem pans in a hot oven. Mrs. Nelson A. Pennoyer.
(A Fine Dish for Early Tea.)
Beat 2 or 3 eggs a few minutes, add a little salt and enough
flour to make a stiff paste, teaspoon of butter, nutmeg or
cinnamon and essence of vanilla, also roll very thin, cut in
star shape with tin cutter, fry in boiling hot lard. Sprinkle
sugar over them and eat warm.
Put ^ pint of water and 2 ounces butter in saucepan to boil.
Put in 4 ounces of flour when boiling. Stir rapidly until it forms
a ball. Take from fire, beat hard and let cool. Then add 1
egg not beaten. Beat until thoroughly amalgated ; then add
another egg and beat again and so on until you have added 4
eggs. Now give the whole a thorough beating. Have ready a
kettle of hot fat. Drop a spoonful in and fry a delicate brown.
I use cottolene. It is much better than lard. Serve with a wine
sauce. Miss Drake.
One-half pint flour, 1 gill of milk, generous measure, 2
^-^ggs, y2 teaspoon salt, i^ teaspoon sugar, 1 tablespoon salad oil.
Beat eggs until light. Add milk to them. Pour this mixture on
the flour and beat to a smooth batter. Add other ingredients
and beat two minutes. Put the timbale iron in kettle of hot
fat for about two minutes. Fill a cup two-thirds full with the
batter. When iron is quite hot put into batter, let remain until
it clings to sides of iron. Then immerse in hot fat and cook
until a delicate brown. If the iron is not hot enough the batter
will drop off the iron. Let the batter come within one-half
inch of top of iron. Fry in cottolene.
Miss Jennie A. Drake.
STALE BREAD GRIDDLE CAKES.
Soak 2 cups of stale breadcrumbs for one hour in a quart
of milk which must be boiling hot. Pour this over the bread
crumbs. Separate the yolks and whites of 2 eggs and beat till
light. Into the soaked bread crumbs, add first the beaten yolks,
then 3 ounces of flour, a tablespoon melted butter, a small tea-
spoon of salt. Beat these well ; then stir in lightly 2 teaspoons
of baking powder and the beaten whites. Grease the griddle
and bake quickly in small thin cakes until a golden brown.
Three eggs well beaten, 1 heaping teaspoon of sugar, pinch
of salt, 1 quart of milk. Use enough flour to thicken — say about
1 pint — beat to a thin batter. It is best to test the batter on the
griddle since it is hard to give just the amount of flour to be
used. Mrs. Charles Anderson, Oak Park.
One scant pint of sifted flour, ^ pint of water, 1 gill of but-
ter, ^ gill of sugar, 1 orange, grated rind and juice, 5 eggs.
Put water, butter, orange juice on fire in large saucepan. Heat
mixture slowly to boiling point. When it boils add sugar, then
flour all at once. Beating all well until the paste leaves the
sides of kettle, which will be about three minutes. Turn into
a bowl and set away to cool. Then beat the eggs in one at a
time. Beat hard for 20 minutes. Drop a spoonful into hot
cottolene and fry delicate brown. Serve with any kind of
sauce. Miss Jennie A. Drake.
One tablespoon of butter, 2 tablespoons sugar, 2 eggs, beaten
separately, add 1 cup milk, 3 teaspoons baking powder, flour to
make stiff batter. Bake twenty minutes in a quick oven.
Three eggs, 1 teaspoon butter melted, 2 cups milk, 1 tea-
spoon salt, 2 cups flour. Beat the eggs separately and add to
the milk; put in salt and butter. Add flour little by little to
prevent it being lumpy. Strain through a sieve. Fill well
greased gem pans half full and bake in quick oven twenty-five
minutes. Mrs. Henrietta Daniels.
One cup of sour milk, 1 tablespoon of sugar or molasses, 1
egg, 1 scant teaspoon of soda, 'jA of salt, enough graham flour
to make a stiflf batter. Bake twenty minutes.
One pint sweet milk scalded, stir into the hot milk a cup-
ful of corn-meal, a piece of butter half the size of an egg, a
little salt, 3 eggs well beaten, and stirred in the last thing. No
One and one-half quarts of flour, 1 pint sour milk, 1 level
teaspoon of soda, well dissolved in milk, 1 heaping tablespoon
of lard, scant teaspoon of salt.
Mrs. Mary F. Pease, SpringHeld, III.
Sift together 2 cups of arrowroot and 1 cup of flour. Rub
two-thirds of a cupful of butter into the flour and stir in grad-
ually a little very rich milk, sufficient to make a stiff dough.
Roll out into a thick sheet, beat with rolling-pin, fold, roll out,
and beat again, and repeat the rolling and beating for five min-
utes. Roll out the last time about an inch thick, cut with a
round cutter, brush with egg, sprinkle with sugar and bake
in a moderate oven with a stronger bottom heat.
RECIPE FOR GRAHAM GEMS.
One cup of sweet milk, 1 cup of water, cold. Make a batter
a little stiffer than griddle cakes. Put in hot buttered gem pans
and bake in quick oven.
Two cupfuls of raw oatmeal, 1 cupful of flour, Yz cupful
of lard, Yz cupful of sugar, 1 tablespoon baking powder, 1 tea-
spoon of salt. Mix together the oatmeal, flour, salt, sugar, and
baking powder ; melt the lard and pour a beaten ^g'g into it.
Then add this to the dry ingredients, using cold water enough
to make the whole into a stiff paste. Roll the paste to about the
thickness of a dollar and cut into small cakes, and bake in a
moderate oven. A. B.
NEW ORLEANS ROLLS.
One pint boiling whey poured over Y tablespoonful of
flour, let it cool, add Y cake compressed yeast, make a stiff
batter, set it to rise, add after it rises 2 eggs well beaten, 4
tablespoons lard (melted), 1 teaspoon sugar, a little salt, knead,
let rise again. When light make into small rolls, lay them 1
inch apart. Stand two hours before baking, have a hot oven
and they will bake in ten or fifteen minutes and will be as light
as feathers. Mrs. N. B. Lczvis.
One quart sour milk, Y2 teaspoon salt, enough flour to make
a stiff batter, yolks of 3 eggs well beaten, 1 teaspoon soda,
whites of eggs beaten to a stiff froth. Mrs. C. S. Burdsal.
Two tablespoonfuls sugar, 1 of butter, yolks of 2 eggs, }i
of a cup of milk (sweet), one cup of white flour, 1 cup of
Indian meal, 3 teaspoonfuls baking powder, whites of 2 eggs.
Beat whites very light.
Three pints of flour, 2 eggs, 2 tablespoons lard, 1 cup milk,
yeast. Mix at 11 o'clock A. M. Roll, cut at 4 o'clock and cut
with two sizes of cutters, putting the smaller one on top. Let
rise until time to get dinner and bake twenty minutes.
Mrs. Ben. Williams.
"Nozv, good digestion wait on appetite"
Spread thin slices of buttered bread with the following:
Calve's liver boiled, chopped and run through meat chopper,
seasoned well with salt and pepper, and mixed with mayonaise
dressing. Mrs. A. B. Prindle, Batavia.
(From Dainty Things for Luncheon.)
Cut fresh bread, while yet warm, in as thin slices as possible.
Butter them evenly, spread over lemon jelly and sprinkle with
fresh grated cocoanut. Roll each slice separately and tie with
Slightly butter thin slices of white bread, trim off the crusts
and cut into the desired shape. Grate the bitter chocolate and
sweeten it to taste with granulated sugar. Melt a small piece of
butter and add the chocolate to it. Take from the fire and cool.
Moisten with a little cream if the filling is too thick to spread be-
tween the slices of bread. This is one of the sweet sandwiches
appreciated with a cup of tea.
Three tablespoons crabapple jelly and 3 tablespoons cottage
cheese. The cottage cheese must be rich and smooth. If too
stiff, stir in a little cream. Butter white bread, spread half the
slices with the jelly, and the remainder with the cheese, then
put the two kinds together.
NUT GINGER SANDWICHES.
(From Dainty things for Luncheon.)
Take 3 long thin slices of bread buttered. Between the
first and second place a layer of chopped preserved ginger
mixed with cream and between the second and third slices place
a layer of chopped English walnuts, then tie up each sandwich
with baby ribbon.
BROWN BREAD TRIFLES.
C^nc-quarter of a teaspoonful of mustard, blended with 2 ta-
blespoon fuls of lemon juice, and the same of melted butter. Dip
sprigs of cress in this mixture and lay between thin, round slices
of buttered Boston brown bread.
One hard boiled egg, }i lb. grated cheese, >^ teaspoon salt,
^ teaspoon pepper, ^ teaspoon mustard, ^ teaspoon sugar,
1 tablespoon melted butter, 1 tablespoon vinegar. Mash the
yolk of the egg in a bowl, add butter and mix until smooth,
add salt, sugar, pepper, mustard and cheese, mixing well, then
add the vinegar, which will make it of a propei thickness.
Spread slices of buttered white bread with this mixture.
Cut from a rich cheese some slices about half an inch thick,
and place them between slices of brown bread and butter, like
sandwiches. Place them on a plate in the oven, and when the
bread is toasted serve on a napkin, very hot and very quickly.
Two tablespoons caviar, 1 tablespoon salad dressing, y^ tea-
spoon chopped onions. Mix all with juice of half a lemon and
spread between slices of white or rye bread.
Chop fine three stalks of celery and add enough salad dress-
ing to make a thick paste and spread between slices of bread.
Watercress can be used in the same way for sandwiches.
No. 1. — Slice the bananas thin and evenly. Sprinkle with
one tablespoon lemon juice. Add a little honey to white cream
cheese and spread on the bread instead of butter, then place a
layer of bananas between the slices.
No. 2. — Slice the banana thin and place between slices of
buttered bread, with a layer of salad dressing to which has
been added whipped cream and a few chopped almonds.
Preserved ginger chopped fine and mixed with whipped
cream and put between layers of buttered bread.
Orange marmalade chopped fine and mixed with whipped
cream and put between layers of buttered bread.
Spiced currants (preserved) mixed with cream cheese with
enough sweet cream added to make a paste, spread between
layers of buttered bread.
MAPLE SUGAR SANDWICHES.
Cut and butter slices of white bread, scrape maple sugar and
spread thickly on the bread. Cut with a maple leaf cutter and
serve with hot coffee.
GUAVA AND CHEESE SANDWICHES.
Butter twelve slices of bread, spread six of them with guava
jelly and the other six with cream cheese. Put a guava and a
cream cheese together.
CREAM CHICKEN SANDWICHES.
Take >4 cup of finely chopped chicken and pound it fine. Dis-
solve a teaspoon of gelatin in 2 tablespoons cold water. Whip
i^ pint cream. Add the liquid gelatin to the chicken, season
with salt, stir until it begins to thicken, add the whipped cream
and when it gets very cold spread on slices of buttered bread.
One cup of chopped lobster meat mixed with two table-
spoons of mayonnaise. Put this between buttered slices with
a lettuce leaf on each side.
Spread thin slices of bread with olives chopped and mixed
with salad dressing.
Slice the cucumbers thin and let stand in cold salt water for
half an hour, then drain. Dip slices in salad dressing, or vine-
gar, and put between slices of buttered bread.
NUT AND CHEESE SANDWICHES.
One half cup of walnuts chopped fine and mixed with
enough cream cheese and sweet cream to form a paste, then
spread on the bread.
Mix half cup of chopped nuts with 1 tablespoon of mayon-
naise and spread on bread and butter, whipped cream may be
used instead of the mayonnaise.
Shredded cabbage mixed with whipped cream and chopped
nuts, placed between slices of buttered bread. Salt the cabbage.
No. 1. — Chop hard boiled eggs fine, with a cucumber pickle,
pepper, salt and a little mustard. Rub smooth with a silver
spoon and put between slices of buttered bread.
No. 2. — Cut hard boiled eggs in thin slices, lay between but-
tered bread with mayonnaise dressing.
Lay between thin slices of buttered toast, a slice of cooked
bacon, then a slice of cold chicken, and lastly a lettuce leaf with
mayonnaise dressing. Serve hot.
Mix cream cheese with enough sweet cream to soften, then
add Bar le Due enough to make a paste, or to flavor the
cheese, then spread between slices of thin bread not buttered.
Chop 1 cup of shrimp meat fine, mix with mayonnaise dress-
ing and put between slices of buttered bread with two lettuce
Take shredded leaf lettuce and mix with mayonnaise or
French dressing and put between buttered bread.
Spread a layer of Neuchatel cheese on slices of buttered
bread, then a layer of chopped olives mixed with mayonnaise
dressing, and cover this with another slice of buttered bread.
Cut in fancy shapes.
Spread slices of Boston brown bread with cream or Neu-
chatel cheese, then add a layer of chopped stuffed olives mixed
with salad dressing, then another layer of the bread. A lettuce
leaf in each sandwich is a great addition.
Mrs. John Vance Cheney.
One hard boiled ^gg, 1 teaspoon made mustard, 1 tablespoon
vinegar, ^ lb. American cheese, 1 tablespoon melted butter, 1
saltspoon salt, 2 drops Tobasco sauce. Cut the cheese into small
pieces, add the other things gradually, beating all the time until
you have a creamy paste. Then spread on thin slices of bread.
TOrS CHEESE SANDWICHES.
One bottle stuffed olives, (35c. size), %. lb. pecan nuts, 2
doz. sweet pickles. Chop each ingredient fine, then mix with
mayonnaise dressing into a smooth paste. This quantity is
enough for three loave of baker's bread. They are delicious.
Lucia C. Beebe.
A GOOD FILLING FOR SANDWICHES.
One block of cream cheese, 4 tablespoons sweet cream, the
juice of 3 lemons, work the cream into the cheese and then add
the lemon juice and work all until it can be spread easily. Cut
the bread about one-half an inch thfck, spread three slices,
place one on top of the other, then cut down like cake.
Two large or 3 small eggs, 1 large cup of milk, 5^ cup gran-
ulated sugar, 2 tablespoons powdered sugar, 1 small lemon, 1
cup boiling water, 5 or 6 slices of baker's bread. Beat yolks of
eggs, add milk and soak bread in this mixture. Fry in butter
to a delicate brown. Beat whites stiff with 2 tablespoons of
powdered sugar, add a small pinch of baking powder to pre-
vent merangue from falling and heap irregularly on toast.
Place in the oven or under broiler of gas stove to brown slightly.
Make a syrup of boiling water, lemon juice and granulated
sugar and pour carefully around toast. Garnish with spoonfuls
of bright jelly — crab apple or quince.
Mrs. N. E. Johnson,
Beat one ^gg^ and put in a pinch of salt, add 1 cup milk, and
flour enough to make a thin batter. Have bread cut in slices and
cut sHces in half. Dip bread in this batter and fry in kettle of
lard. Lard must be smoking in the centre. Brown nicely,
turning slices in the lard and serve hot. Ida S. Downs.
"Oh muckle is the powerful grace that lies in herbs."
SWEET POTATOES AND NUTS.
Mix 2 cups of chopped, hot sweet potatoes and 1 cup of
chopped nut meats, stir in half a cup of melted butter and a
beaten egg, season with half teaspoon of salt, press into a square
mold and when cold cut into slices, dip in egg and bread crumbs
Peel and slice the potatoes very thin. Let lay in very cold
water to which has been added a piece of alum the size of a
pea. (This size to a quart of water.) Let stand in the water
for three or four hours. Heat 3 lbs. of lard in large kettle, drain
and dry a large handful of the potatoes at a time, put into the
lard until golden brown. Take out with a wire spoon, put on
newspaper to drain off the lard, and when cold sprinkle with
Cut medium sized ripe tomatoes in halves. Melt 3 table-
spoons of butter in a pan and when quite hot, put the tomatoes
in with the cut side down. Cover and cook for about ten min-
utes. Turn them over, season with salt and pepper (add
sugar if liked) and cook until tender. Remove to a plat-
ter, add 2 tablespoons of flour to the gravy, when well mixed,
add 1 pint of milk. When well blended, pour over tomatoes,
and serve. Mrs. Cloyes.
Choose rather large yet tender stalks of celery and scrape
them clean as for ordinary uses. The "stuffing" is made of
grated cheese to which has been added a half teaspoon of lemon
juice for each teaspoon of cheese, add a dash of paprika to the
mixture and then fill it in the hollow space which is left when
two stalks of celery are placed together, leave the freshest
and crispest leaves at the top of the stalks and tie with ribbon.
Boil 4 good sized mealy potatoes, put through a sieve, scald
3/ teacup sweet milk and tablespoon butter. Season the potato
with salt and pepper, and add the milk and butter, beating until
it is creamy. Add one at a time, the yolks of 4 eggs, beating
thoroughly. Put a pinch of salt in the whites of the eggs and
beat to a stiff froth. Have a well buttered baking dish ready.
Add the whites of the eggs to the other mixture at the last mo-
ment before putting in the oven. Bake twenty minutes in a
quick oven, serve at once in the dish in which it was baked.
This should be served with meats that have gravies.
SWEET POTATO CROQUETTES.
Boil 6 medium sized potatoes. Remove the skins, mash
fine, add 1 large tablespoon of butter, salt and pepper. Form
into croquettes, dip in egg and then in cracker crumbs and fry
in hot lard.
FRIED POTATO BALLS.
Mix a tablespoon of melted butter with 2 cups cold mashed
potatoes, beat until light, add beaten yolk of an egg, season with
salt and paprika. Last add beaten white of egg. Dip hands in
flour, form mixture into balls, roll balls in flour and fry in
hot lard. Serve hot on dish garnished with parsley.
Place 2 cups mashed potatoes into a sauce pan, add the yolks
of 2 eggs, 3 tablespoons cream, 1 tablespoon butter 1 teaspoon
salt, stir constantly over the fire until potatoes are light and hot.
Remove from stove, add beaten whites of 2 eggs. Put into a
buttered baking dish and bake in oven until a nice brown.
Cut cold boiled potatoes in cubes to make one quart, add a
teaspoonful of salt, and one-third teaspoonful of pepper. Put
3 tablespoonfuls butter into a frying pan, add 1 tablespoonful
mixed onion and 1 of minced parsley, cook 3 minutes, stirring
constantly, add the potatoes and stir with a fork very carefully
Cut kernels off twelve ears of tender uncooked corn, add
yolks and whites beaten separately of 4 eggs, 1 teaspoon of
sugar, same of flour, mixed with a tablespoonful of butter, salt
and pepper and 1 pint of milk. Bake about three-quarters of
BAKED POTATO BALLS.
Prepare mashed potatoes, beat until very light, adding
cream, butter and salt to taste ; then press into tea cups to mold
them. Dip each into beaten egg, place in a shallow butered
pan and bake in oven to a golden brown.
SCALLOPED OYSTER PLANT.
Boil the oyster plant until perfectly tender, then take out of
water and rub through a colander. Add butter, pepper and salt
and milk, mix well. Put in a baking dish and cover the top
with bread crumbs and small bits of butter, set in the oven and
bake a delicate brown. Mrs. Lewis.
TURNIPS IN WHITE SAUCE.
Wash and cut turnips into half or three-quarter slices ; pare
and cut each slice into strips and then into cubes. Boil in boiling
salted water until tender. Drain and pour white sauce over
them. Mrs. N. B. Lewis.
GREEN TOMATOES FRIED.
Take medium sized green tomatoes and slice rather thin,
fry a delicate brown in plenty of butter. When cooked remove
to a hot dish and into the hot butter left in the pan put 1 cup
thick cream, thicken with 1 dessert spoon flour. Season with
salt and white pepper and pour over tomatoes.
Mrs. E. H. Reed.
CAULIFLOWER AU GRATIN.
Put cooked cauliflower broken in pieces (or whole) in pan
or dish in which you intend to serve. Pour cream sauce over
it, sprinkle a little grated cheese over that and baste with but-
ter, bake in oven to brown and serve.
EGG PLANT FRIED.
Peel and slice an egg plant, roll in flour, dip in beaten eggs,
seasoned with salt and pepper, roll afterwards in cracker
crumbs and fry brown in hot butter. Serve at once.
BAKED RICE WITH TOMATOES.
Boil one cup of rice till tender, when done mix with a can of
tomatoes. Add a little onion chopped very fine and a small
piece of butter, season with pepper and salt. Put in a well-
buttered dish lined with bread crumbs and bake a golden
Cut one quart cold boiled potatoes in very thin slices, season
with salt and pepper. Butter a dish, cover the bottom with a
layer of cream sauce and a layer of potatoes and sprinkle with
chopped parsley. Next spread a layer of sauce and of potatoes
until the dish is filled. Have the cream sauce for the last
layer and over this sprinkle bread crumbs mixed with little
bits of butter. Bake twenty minutes. Mrs. C. H. Betts.
Six large parsnips, 2 eggs, a little flour and salt. Par boil
the parsnips and let them get thoroughly cold. Peel and grate
them. Beat the eggs until very light, mix thoroughly with the
grated parsnips adding sufficient flour to bind the mixture to-
gether. Flour the hands well, form the mixture into balls.
Have lard hot to nearly cover the balls. Fry quickly to a good
brown on both sides. Serve very hot.
TOMATOES WITH MACARONI.
Put a layer of tomatoes fresh or canned in a buttered baking
dish, season with salt, pepper and bits of butter. Cover with
a layer of coked macaroni, and repeat till the dish is as full as
desired. Moisten cracker crumbs with melted butter. Spread
over the top, sprinkle grated cheese over all and bake until
RIPE TOMATOES FRIED.
Cut in halves nice ripe tomatoes, place them in a baking dish
skin side down. Place small pieces of butter over the tomatoes,
dust with salt and pepper, stand in the oven ten minutes ; then
place over the fire and fry slowly in butter. Do not turn, but
when done, lift with cake turner and place on a hot platter.
Add to the butter left in pan a tablespoon of flour, mix until
smooth. Add a cup of cream, stir continually till smooth, sea-
son with salt and pepper. Pour over tomatoes and serve.
BAKED BELL PEPPERS.
One doz. green bell peppers, Iqt. chopped schrimps, 1 tea-
cup grated bread, 1 teaspoon mixed mustard, ^4 teaspoon pep-
per, Ys teaspoon celery seed, a slight grating of nutmeg, 1
egg, y^ teaspoon salt. Cut the stem end of the pepper, remove
the seeds and rind, and let the peppers stand in salted water
for half an hour. Two tablespoons of butter, beaten to a cream,
add the seasoning, then the beaten egg, then the bread crumbs,
then the scrimps (or any fish like lobster or salmon) stuflf the
pepper pods, and bake twenty minutes in hot oven. This same
preparation made into croquettes and cooked in lard is nice
without the peppers. Mrs. N. W. Hamilton.
Six fine ears of corn, cut the corn from the cob. Put the
cobs into three quarts of water and let them boil slowly for
twenty minutes, remove the cobs and put into the water the cut
corn. One pint green lima beans, Y\ lb. salt pork cut into pieces.
Add to this salt, pepper and 1 tablespoon sugar. Let this sim-
mer one hour or till the water has evaporated so that the mix-
ture is the consistency you like. The southerners like it thin
and serve it like a soup. Most people let it cook down and
serve as a vegetable, just before serving the addition of a little
cream is an improvement. Lucia C. Beehe.
(Mock Fried Oysters.)
Take 2 bunches of oyster plant, scrape and cut into small
pieces, boil in salted water till tender, drain and mash, when
cold squeeze through a potato ricer. Beat the strained vege-
table with a fork till light, season with salt and pepper, add 2
well beaten eggs, 2 tablespoons of cream, 2 tablespoons of
melted butter, 3 tablespoons flour, into which >4 teaspoon of
baking powder has been mixed. Heat your griddle as for pan
cakes and drop the mixture so as to make a cake the size of
fried oyster, try or pierce with fork to see they are done in
center. These are delicious with any kind of roast meats.
Lucia C. Beehe.
CAULIFLOWER CHEESE. •
Boil a cauliflower and press through a sieve. Add 1 heaping
tablespoon of grated Parmeasan cheese, 2 of tomatoes, 1 of but-
ter. Season well. Cover with bread crumbs and brown in the
oven. Mrs. Genevieve Bookwalter.
TOMATOES STUFFED WITH SARDINES.
Take 6 large, firm tomatoes and scoop out the inside. Let
some of the juice drain off from the pulp, and mix the latter
with half a cup of cracker or very fine bread crumbs, and a cup
of sardines, from which all the skin and bones have been re-
moved, a tablespoon of melted butter, a quarter of a pint of
chopped olives, salt, and a little cayenne pepper. Stuff the to-
matoes, cover with the piece removed, put in one pan, cover
with another, and cook half an hour in a moderately hot oven.
Uncover and brown. Tomatoes stuffed with sardines and
chopped olives, mixed with a very thick mayonnaise, make a
very good salad. Add a little chopped celery or parsley.
(An Armenian Recipe.)
Across the top of smooth, round tomatoes make 3 incisions
with a sharp knife, and into each gap put a tablespoonful of
raw, lean meat of any kind that has been chopped and well
seasoned. Arrange tomatoes in rows in a square baking dish
so they will not fall apart in baking. Put pieces of butter on
top of each tomato, add a little water. Bake one hour, and
Scoop out the center of the onions, leaving a shell about
half an inch thick and make a force meat using sausage as basis.
To this add some of the heart of the onion, a little parsley,
sweet pepper, salt bread crumbs and a little water to bind it to-
gether. After filling the onion shell lay a lump of butter on top,
place in a pan with a little water and bake in a hot oven until
tender. Mrs. O. IV. Chandler.
Cook spinach until tender, put in a colander and drain,
pour cold water over, squeeze out water, put in chopping bowl
add salt, chop well. Chop one-half an onion fine and cook in
1 tablespoon melted butter ; into this put spinach thin with a lit-
tle beef tea, pepper and season to taste. Chop the whites and
yolks of hard boiled eggs separately and use as a garnish.
Mrs. August Heuer. ■
STUFFED GREEN PEPPERS.
Choose large peppers, split lengthwise into halves, remove
seeds, mix bread crumbs and minced ham or tender roast beef
well seasoned with butter, salt and pepper, fill the peppers.
Moisten them with tomato juice and bake in a hot oven until
brown. Sprinkle a little chopped parsley over them just be-
fore they go to the table.
(An Armenian Recipe.)
Take ripe tomatoes, scoop out some of the center leaving a
good thick shell, fill center with some cucumber cut up fine,
boiled rice mixed with chopped raw meat well seasoned. Place
in dish, bake slowly for half an hour.
Pare cucumbers, cut off one end, make cucumber hollow by
removing seeds. Fill them half full with rice which has been
mixed with chopped raw meat seasoned. Put in baking dish,
putting two open ends opposite so rice will not fall- out in bak-
ing; cover with water, bake slowly one hour.
CHICAGO BAKED BEANS.
In the evening pour over 1 qt. navy beans water enough to
cover them and let soak for twelve hours. In the morning
place them in boiling pot with water enough to cover them
and 1 tablespoon of soda, simmer until you can easily see that
outer covering of the bean curls up when you breathe upon a
spoonful in trying. Then strain off soda water and place them
in clear water and boil slowly, simmer is better, until they are
tender, but not in pieces. Now take your baking dish, place in
a large layer of beans, then season them with salt and a little
granulated sugar. Another layer of beans with the seasoning,
and so on until they are nearly out, then place in the centre 1
lb. of lean salt pork. Finish placing the layers of beans and the
seasoning. Pour over the beans until they are entirely covered
the liquor they boiled in last, and use it in replenishing as they
dry out, but aim to have them nice and dry and whole when
ready to serve. Bake in a slow oven five or six hours. If you
are fond of tomatoes, they are delicious, after being stewed and
seasoned to taste, to mix through the beans just before serving.
Mrs. Jessie Stroud Peck, Ravensivood.
MEAT AND POTATO CROQUETTES.
Put in a stew-pan an ounce of butter, a slice of onion minced
fine, when this simmers add a level tablespoon of sifted flour;
stir until smooth and frothy, then add half cup of milk, salt and
pepper ; let boil, stirring it all the while — now a cup of any cold
meat chopped fine and a cup of hot mashed potato, mix thor-
oughly and put on a plate to cool. Shape in cones or roll, dip
in beaten egg and cracker crumbs, and fry a nice brown in boil-
ing fat, drain on brown paper, serve immediately. Cold rice or
hominy may be used in place of potato, a cup of cold chicken
or fish minced fine in place of the meat.
Mrs. Alonzo Daniels.
One dozen and a half large ears of fresh, green corn, 2
eggs, a heaping teaspoon of salt, ^4 teaspoon of pepper and 4
teaspoons of milk. Remove the husks and silk from the com,
score each row of kernels down the center, from end to end,
and scrape out the contents with the back of the knife, by hold-
ing the ear nearly upright and the blade of the knife almost
flat against it; this prevents spattering, and for the same pur-
pose it is as well to do all the scraping on a large platter. Scrape
at least twice around the cob, and be sure to remove all the milk
and yellow substance, but none of the skin. Next beat the eggs
thoroughly at one end of the platter, then beat them into the
corn, add the salt, pepper and milk, and after all is thoroughly
beaten together, fry by the spoonful on a cake griddle that is
very hot and has been well greased with cooking butter. By
the time the last spoonful is laid on, the first spoonful should be
ready to turn. They should be a rich, light brown, and will all
be of the same shape if the batter is allowed to run on the
griddle from the point of the spoon. They should be served as
soon as cooked — only a griddleful at a time.
STUFFED GREEN PEPPERS.
Cut the stem ends from as many peppers as there are people
to be served. Remove the insides with a sharp knife, scald for
five minutes and drain. Cold chopped meat of any kind, or
chopped fresh beef may be used for filling. Mix 2 tablespoons
nieat with 1 tablespoon cracker crumbs, season with chopped
fresh tomato, a little onion juice, salt and pepper to taste.
Moisten with a little stock or milk. Fill the peppers, put a bit
of butter on top, tie on covers, and put in pan with enough
water to keep from burning. Cover for fifteen minutes, then
cook fifteen minutes longer. Serve immediately.
STUFFED BAKED TOMATOES.
Take the required amount of medium sized tomatoes, fine
and ripe, cut off the blossom end and remove inside with a
spoon. Chop this with bread crumbs, a sHce of onion, salt and
pepper to taste and replace in tomato shell, place a dot of but-
ter on each and bake for twenty minutes. Serve individually
on a lettuce leaf. Mrs. Seymour Jones.
Hull 1 pint of chestnuts ; place in bowl and pour boiling
water on them to take off skins. Boil until soft, mash fine, add
lump of butter the size of an egg, one-half tablespoon celery
chopped very fine, 1 hard boiled egg chopped fine, 1 beaten raw
egg, saltspoon salt, dash of pepper. Mix thoroughly. Have
clean and dry clam shells, butter the insides, fill them to the
edges. Make a hole in the middle in which to place a large
oyster. Bake until a light yellow. Serve in shell with lemon.
Deep oyster shells or scallop shells will do.
Mrs. N. A. Pcnnoyer.
Take ^ lb. macaroni and stew in boiling salted water until
soft and tender. Butter a baking dish, drain the macaroni, and
put in a layer of macaroni, sprinkle with grated cheese, add
more macaroni, etc., until all is used. Finish with layer of
cheese, and put bits of butter on top. Pour over 5^ cup milk.
Bake covered ^ hour, then take cover off and brown.
Mrs. E. J. Henry.
Boil oyster plant roots, after scraping in salted water, until
tender. Mash fine, adding a large spoonful of butter, salt and
pepper to taste, add beaten yolk of an egg, flour to make stiff
as for fritters. Beat thoroughly, drop' by the spoonful into
hot lard and fry a delicate brown. By making them moist
enough to handle, shaping them like oysters and rolling them
in salted cracker dust before frying the oyster delusion is
well nigh complete.
POTATOES AU GRATIN.
Make a white sauce, using 1 tablespoon of butter, 1 tablespoon
of flour, j^ of a teaspoon of salt, 1 saltspoon of white pepper,
and 1 cup of milk. Cut cold boiled potatoes into thick slices, or,
what is better, ^-inch cubes. Butter a baking dish, put in it
a layer of sauce, then one of the potatoes, previously lightly>
seasoning with salt and pepper. Continue until all are in, using
about 2 cups of potato. Add 1 teaspoon of melted butter to 1
cup of dried and sifted bread crumbs ; spread this over the pota-
toes, and place in a quick oven for twenty minutes, or until
well browned. For a change a little onion juice, chopped pars-
ley or grated cheese may be added to the sauce.
A delicious dish to serve as a vegetable as you would po-
tato. One pint of swxet milk, 6 tablespoons white corn meal,
salted. Put all in a double boiler and cook one-half hour, turn
in a bread pan and mould into a loaf. When cold turn out and
cut into blocks 2 inches square and cook in boiling fat like
French fried potatoes or doughnuts.
Mrs. H. G. Daniels.
EGGS AND CHEESE
''There's a best way of doing everything; even if it be but
to cook an egg."
Beat yolks of 2 eggs till light, add 2 tablespoonfuls of milk,
1 saltspoon salt and % saltspoon pepper. Beat the whites of
the eggs stiff. Cut and fold them lightly into the yolks. Have
a smooth omelet pan. When hot put in a tablespoonful of but-
ter, let butter run all over pan and when bubbling turn in
the omelet quickly, cook carefully until slightly browned under-
neath. Set in oven on upper grate to dry the top. When
the whole center is dry, run a knife around the edge,
then under the half nearest the handle and fold over to
the right. The remnants of ham cut fine and added im-
prove the omelet. To have a foam omelet add only half of the
beaten whites to the yolks, and when nearly cooked spread the
remainder over the top ; let it heat through ; fold over and the
white will burst out round the edge like a border of foam.
One slice of baker's bread, 1 inch thick, remove crust; ^
pint of milk, 6 eggs, 1 tablespoon of butter, not melted. Pepper
and salt to taste. Put milk on bread and let stand until soft.
Then add butter to it and press through colander. Beat yolks
until light and add lastly the whites which have been beaten
stiff. Bake 20 minutes and serve immediately. Always cover
with a napkin to keep it from falling when taking to table.
Miss J. A. Drake.
Beat six eggs separately, put with the yolks 4 scant spoons
of white sugar, then add the whites, put tablespoon butter on the
omelette pan and cook slowly till it forms a crust on the bottom,
then set in the top of a hot oven and brown well ; cut through
the center and roll over once and put a few hot cherries or
cooked fruit of some kind, strawberries or bananas in between
and serve very hot.
BAKED OR SHIRRED EGGS.
Small stone china dish, or egg shirrers, holding one or
two eggs for each person are convenient for this method of
serving eggs, or use a common platter placed over hot water,
or bake in shells in a moderate oven ten minutes, first pricking
several holes with a large pin in the large end of the egg to
keep the air within from bursting the shell as it expands. No.
1 — Break each egg into a cup, being careful not to break the
yolk and put the eggs on a hot buttered dish suitable for serv-
ing. Put a little salt on each egg, bake until the white is firm,
add a little butter and serve at once. Garnish each egg with
thin strips of breakfast bacon.
Beat whites and yolks separately of 6 eggs, add 1 cup of
milk. Put two tablespoonfuls of butter in omelet pan. Add
to eggs and milk ^ cup bread crumbs and turn into pan.
When ready to fold over add y^. cup grated cheese, leave a
moment to heat and serve on a very hot platter. Don't forget
that a good omelet should be long, thick in the middle and
OMELETTE AUX ROGNONS.
(Omelet with Kidneys — Francois Tanty.)
Mutton kidneys, 4 to 5 ; vinegar, j/< tablespoonful ; butter,
1 tablespoonful ; stock, ^ glassful ; flour, 1 tablespoontu. ;
parsley — a little. Time, 20 minutes. Skin and slice the
kidneys, let them cook awhile in a saucepan with 1 table-
spoonful butter, a little salt and pepper. Sprinkle over 1 table-
spoonful flour, add Yi tablesponful vinegar, ^ glassful
stock, the hashed parsley, let cook a few minutes. Pour
into a plain omelet just before turning.
Boil about 8 eggs 1 hour, cut each ^^^ in 2 pieces, put all
the yolks in a dish and add a little salt and pepper, 1 teaspoon
of melted butter or olive oil, juice of 1 lemon, and with the
blade of a knife work it into a paste ; fill each piece of ^^'g
and put the halves together, and serve on lettuce leaves.
Hard boil 6 eggs and chop them very fine. Rub 1 table-
spoonful of butter and 1 of flour together in a saucepan, add
1 cup of milk and stir over the fire until creamy, then add a
dash of pepper and one-half teaspoonful of salt. Chop the
whites of the eggs very fine and add them to the creamy sauce.
The mixture is then set away on a buttered plate. When
cold mold 2 tablespoonfuls of the creamy mixture into the
form of a hollow cylinder and put the yolk, mixed with 1
tablespoonful of parsley, into the hollow center, and fold the
white mixture all over it, ball shape. Dip in %g'g and bread
crumbs and fry in hot fat, using frying basket. Serve hot.
Delicious. Miss Mary I. Jennings.
Three tablespoonfuls canned tomatoes, an onion cut fine,
a little parsley chopped fine, salt and pepper a little butter, let
simmer. Frv ec^gs in another pan, basting them with hot
butter. Place eggs on a platter and pour the tomatoes over.
Serve at once.
To one Neuchatel cheese add 1 teaspoon grated onion, ^^
teaspoon lemon juice, 3 tablespoons of cream. Mix well and
make into balls an inch through, roll in salted peanuts which
have been pounded fine and mix with a little chopped parsley.
This makes about fifteen. Genevieve L. Hull
Put 2 tablespoonfuls of butter in a saucepan, add 1 heap-
ing tablespoonful of flour ; stir until smooth ; add half a cup
of milk half a teaspoonful of salt and a little paprika. Cook
two minutes, add the yolks of 3 tgg^. well beaten and 1 cup
of grated cheese. Set away to cool. When cold add the
whites of the eggs beaten to a stiff froth. Turn into a buttered
dish and bake 25 minutes. Serve immediately or it will fall.
Serve currant jelly with this dish. Lillie I. Lewis.
To 1>^ cups grated stale cheese take the white of l.egg
well beaten, mix well ; set on ice to cool. Shape into balls,
roll in ^gg and cracker and brown in hot lard.
One-half cup butter, 1^ cups flour, >^ teaspoon paprika,
y2 teaspoon dry mustard, Yi teaspoon salt, >^ teaspoon baking
powder Mix as you would pie crust. Add enough water to
roll out on board. Roll very thin. Sprinkle with % lb. grated
American cheese. Fold over once, roll again. Then cut into
straws and bake in quick oven. Do not let them get too
brown. Mrs. F. E. Hubbard.
Cut bread into slices % inch thick, 4 inches long and 2
inches wide. Spread with butter and sprinkle with salt and
paprika. Cover the tops with grated cheese and bake until
cheese is softened. Serve at once.
Cut thin slices of bread, spread with cheese as for cheese
sandwiches. Fry in butter in a chafing dish a Hght brown
on both sides.
Four ozs. grated cheese, 2 ozs. butter, 2 ozs. grated bread,
1 large cup milk, one-third teaspoon dry mustard, one-third
salt, dash red pepper, 3 eggs. Grate the bread and boil it
soft in the milk, add butter, mustard, salt, pepper, cheese and
yolks of eggs. Beat the whites of eggs to a froth and add
last. Bake in buttered ramakins 10 minutes and serve imme-
diately. Mrs. Alice Winters.
Make a good Welsh rarebit, lay a poached tgg on it.
"I zviped azvay the weeds and foam,
I fetched my sea-born treasures home."
PLANKED WHITE FISH WITH POTATO ROSES.
Split open a firm white fish and remove the backbone (the
head and tail should be cut off, with the fins, when it is
cleaned). Spread with soft butter and dredge with flour,
salt and pepper and lemon juice. Have the fish plank heated
in a pan in the oven, place fish on it and bake about 15 minutes.
Then remove and surround with the potatoes and return to
a hot oven. From 20 to 30 minutes will be sufficient for the
entire cooking, according to the thickness of the fish.
POTATO ROSES. Prepare mashed potatoes as usual,
but with less cream or milk, and place in a pastry bag. Force
through in the shape of roses (using a star tube) all around
the fish, brush lightly with the yolk of an egg mixed with a
few spoonfuls of cream and brown quickly in the oven.
Garnish with lemon and parsley and serve on the plank. In
ordering a fish plank it is well to have the dimensions in pro-
portion to the platter on which it will be used, and if no
large baking pan be on hand, the lower part of the gas broiler
answers the purpose admirably. Mrs. E. C. Noe.
Take 1 loaf of bread, crusted all round. Cut off top so
that top may be used for cover. Scoop out the soft part of
the loaf and put shell in oven to become hot. Dip about two
dozen oysters in ^gg, then in cracker crumbs and fry brown.
Salt and pepper to taste. Fry or broil two dozen mushrooms
and fill hot loaf with oysters and mushrooms in layers. Cut
over top olives or pickles in slices. Put cover on loaf and
serve. Must be very hot. Mrs. David Macquarrie.
One and one-half pounds of white fish ; steam until tender ;
remove skin and bones; cut in pieces about an inch square.
Make a white sauce: One tablespoon of butter, one table-
spoon of flour. Heat the butter until it bubbles, put in the
flour and stir until smooth. Have ready a pint of milk in
which a small bunch of parsley and some thyme have been
heated to boiling; remove the thyme and parsley; add 2
well beaten eggs, salt. When cold put a layer of fish, then
sauce until all is used. Cover with bread crumbs and bake
until a nice brown. Very good and a nice way to use up fish
left from yesterday's dinner. Mrs. Henry S. Harris.
Shred in small bits a piece of cod fish. Cover with cold
water and let it come to a boil ; pour off this water carefully,
then add a pint of milk, a small piece of butter, a little pepper,
a tablespoon of flour rubbed into the butter, 2 well beaten
eggs. Stir into the milk to thicken, cook a few minutes. Cut
into small pieces a quarter of a pound of salt pork, fry until
crisp (not burned) or until there is a nice gravy. Slice two
or three hard boiled eggs, garnish dish with the eggs, serve
a tablespoon of the gravy on each portion of fish. Very nice
with plain boiled potatoes. Mrs. Henry S. Harris.
One can of salmon, 4 eggs, 4 tablespoons of butter, y^
cup of bread crumbs, a little minced parsley. To prepare:
Drain the liquor from the salmon, beat the eggs separately,
melt the butter (not too hot), put the crumbs in the eggs,
season with salt, pepper and parsley, put the butter in the
fish, add the rest ; put in buttered mold and steam 1 hour.
Sauce for Same. — One cup of milk heated to boiling, 1
tablespoon of corn starch and 1 tablespoon of butter rubbed
together. Then add the liquor of the salmon and the milk;
add slowly 1 well beaten ^gg and cook until smooth. This
is a nice fish course, or can be eaten cold without sauce.
Mrs. Henry S. Harris.
Put a small haddie in a frying pan, skin side up ; cover
with cold water, simmer one-half hour, then separate into
flakes. Melt 1 tablespoonful of butter, blend in 1 heaping
tablespoon of flour, add gradually 1 pint of hot milk, add the
fish, heat thoroughly. Serve with baked potatoes.
Wash 2 dozen clams and put into a dripping pan in a hot
oven long enough for shells to open. Take out the clam,
separate and chop fine, add about a pint of bread crumbs,
then the clam juice and a little pepper; butter the shells and
place the mixture in, on the top of each place a small bit of
butter and a few^ crumbs. Bake 10 minutes. Mrs. Lezvis.
One pint raw oysters, ^ pint cooked veal, 1 tablespoonful
softened butter, 3 tablespoonfuls cracker crumbs, yolks of 2
eggs. Chop oysters and veal quite fine and soak the cracker
crumbs in the oyster liquor; mix all together; spread dry
cracker crumbs on moulding board and after shaping a
spoonful of mixture into the desired shape roll in crumbs and
fry in hot lard.
Select good sized oysters for pickling, cook them in their
own liquor until the edges curl, then remove and drain them.
Scald enough vinegar and oyster liquor in equal parts to cover
them. Place a layer of the cooked oysters in a stone jar and
sprinkle over them a few whole cloves, pepper corns, allspice
and a little mace, then more oysters and spices until all are
used. Pour on the hot vinegar, cover and set in a cool place
for a day or two.
Two cups raw salt fish, 2 pints potatoes, 2 teaspoonfuls
butter, 1 Ggg well beaten, y^ saltspoonful pepper, more salt
if needed. Wash the fish, pick in pieces and free from bones.
Pare potatoes and cut in quarters. Put potatoes and fish into
boiling water and boil until potatoes are soft. Be careful
not to let them boil long enough to become soggy. Drain
ofif all the water. Mash and beat the fish and potatoes till
very light. Add the butter and pepper, and when slightly
cooled add the tgg and more salt if needed. Shape into balls,
slip them ofif into a basket and fry in smoking hot lard. These
fish balls must be mixed while potatoes and fish are hot.
Mrs. I. J. Bryan.
Take a large white fish (about 4 pounds), jA package of
gelatine, bay leaves and whole white peppers. Boil the fish
in salted water until done. Remove skin and bones carefully,
preserving the shape of the fish ; place on the fish platter with
head and tail in place, and sprinkle with some whole peppers
and bay leaves. Soak the gelatine 1 hour, pour over it 1
quart of the hot fish stock, pour this over the fish and set
on ice. When ready to serve loosen the edges of the gelatine
and place under and around the fish crisp lettuce leaves. Pour
over the whole a sauce Tartare. Mrs. L. C. Tallmadge.
Cut some stale bread, taking oflf all the crust. Toast,
butter, place them in a pan (patty pans are best) and moisten
with 3 or 4 teaspoonfuls of oyster liquor; place on the toast
a layer of oysters, sprinkle with pepper, and put a small
piece of butter on top of each; place in the oven, covering
tightly. They will cook in 7 or 8 minutes if oven is hot — or
cook till the beards are ruffled; remove the cover, sprinkle
lightly with salt, replace and cook over 1 minute longer. If
they are cooked in patty pans, place the pans in a baking
pan while cooking. Mrs. I. Jennings Bryan.
BOILED FRESH CODFISH.
Take a piece of fresh codfish, weighing about 2 pounds,
and tie in a cloth that has been sprinkled with flour. Boil
slowly in water enough to cover to which has been added
two tablespoon fuls vinegar and 1 tablesponful of salt about
Sauce. — One tablespoonful of butter, blended with 1 table-
sponful of flour. Add 1 pint of milk, a little at a time, stirring
constantly till smooth. Salt to taste. When ready to serve
add 2 tablespoonfuls chopped parsley. Serve at once. Water
must be boiling when fish is put in. Mrs. Macquarrie.
Drain liquor from 1 can salmon, 2 tablespoonfuls melted
butter, scant ^ cup white bread crumbs, beaten whites of 4
eggs. Mix together thoroughly. Steam one hour ; serve with
cream sauce. Mrs. Fred F. Cain.
Take out back fins and skin, sprinkle with salt, steam until
tender, lay in a stone jar. Boil vinegar enough to cover fish
with whole allspice and black peppers ; pour hot on fish. Set
in a cool place. Mrs. Wm. Judson.
Put 1 cup cream in double boiler and heat. Melt 2 large
tablespoons butter in saucepan, add dessert spoon flour, a
little cayenne pepper, mace and salt. Stir into hot cream and
let it boil up. Mix this with 3 pounds of lobster picked to
pieces. Fill lobster shells with the mixture, cover with bread
crumbs, bits of butter, and brown in oven. Serve hot.
Mrs. E. J. Henry.
Two cans of salmon (remove all the bones and skin and
drain off the juice for sauce), add to the fish 8 eggs, 1 cup
bread crumbs, 8 tablespoons nielted butter. Steam one hour.
Sauce. — Two cups of milk, 1 tablespoon cornstarch, 1 tea-
spoon catsup and juice from the fish. Let boil and add the
beaten yolk of 1 tgg after taking it off the stove.
Mrs. John Vance Cheney.
Take a loaf of bread, cut off the crust, dig out the center,
brush it over with melted butter, and put in the oven to brown.
Fill with creamed oysters, cover the top with fried bread
crumbs, put in the oven for a minute and then serve.
Mrs. John Vance Cheney.
MUSHROOM STUFFING FOR FISH.
Fry 1 tablespoon chopped onion in 2 tablespoons butter for
3 minutes. Add ^ cup chopped fresh mushrooms, ^ table-
spoon flour, y^ cup chicken stock, }^ teaspoon chopped parsley,
salt, pepper and lemon juice to taste. Mix thoroughly and
add stale bread crumbs to make right consistency.
Mary Foster Snider.
For each person allow the strained juice of ^ lemon, ^
teaspoon vinegar, 3 drops tobasco sauce, y^ teaspoon freshly
grated horseradish, 1 teaspoon tomato catsup and 5 medium
sized oysters. Mrs. F. E. Hubbard.
Boil a 2-pound whitefish in salted water until tender.
When it is quite cold, cut the meat into srnall pieces. Make
a cream sauce of 1 pint milk, 2 tablespoons butter, 2 table-
spoons corn starch, wet with a little of the milk. Season to
taste with salt and pepper. Butter a baking dish, put in the
fish and cream sauce in alternate layers. Sprinkle bread
crumbs over the top with little bits of butter, and bake in hot
oven until well browned. Mrs. Hubbard.
Wash the scallops in cold water, drain and wipe dry; then
fry a delicate brown in butter, shaking or stirring to prevent
them from burning. Put a layer of bread crumbs into a well
buttered baking dish, then a layer of scallops; season with
salt and pepper. Alternate until dish is nearly full. Pour
over a white sauce, cover with butter and crumbs. Bake 20
minutes. L. I. Lewis.
OYSTER ROLL WITH MUSHROOM SAUCE.
Remove the inside of a loaf of stale bread by cutting off
the top crust. Be careful that the crust fits again the same
place. Leave a wall an inch thick inside, brush the inside and
outside of the loaf with butter and place in the oven to brown.
Do not burn. Cook the oysters gently as for stew, removing
when they swell. Fill the roll or loaf and keep hot. Prepare
the following sauce :
Sauce. — Cut in pieces 1 quart of mushrooms and stew in
oyster liquor with butter, a bay leaf and a little salt. Simmer
gently for 30 minutes, add 1 pint cream and the yolks of 2
eggs well beaten ; stir constantly till it comes to the boiling
point. Lay your oyster roll on a hot platter and pour over it
the mushroom sauce and garnish with flecks of chopped
parsley. Mrs. N. A. Pennoyer.
''Some hac meat and canna eat,
And some zvad eat that want it.
But zue hae meat and we ean eat.
And so the Lord be thank it."
KOEINGSBERGER MEAT DUMPLINGS.
Three-fourths of chopped beef to % chopped pork, 3/< cup
bread crumbs, 1 little onion, salt and pepper, mix with 1 egg.
Form into good sized dumplings, boil in salted water with y^
cup vinegar, 1 onion and 1 bay leaf for 15 minutes. Thicken
some of the water in which the dumplings were boiled, add
a little beef extract and 1 teaspoonfiil of capers. Have 1 or 2
well beaten e^:gs on a platter, stir in the sauce and add the
dumplings. ^ ' ^^^''- Gamer.
AUSTRIAN SOUR POT ROAST AND DUMPLING.
Brown a pot roast in a cup of butter on top of stove, the
roast having previously been steeped in vinegar and salt
water, onion and bay leaves over night. Add 3 or 4 cups of
the liquor to the roast, add 1 bunch of carrots and stew slowly
three hours. Serve with small flour dumplings.
PORK TENDERLOIN IN MILK.
Two pork tenderloins larded and browned in a small
amount of butter. Then add Yz cup milk and keep adding
until they have cooked about three-quarters of _ an hour.
Remove the tenderloins, thicken the gravy with a little flour.
Pour over the tenderloins and serve very hot.
Miss Emma Behnke.
Take oflf the skin from the link sausages and flatten links
to half their thickness, or take sausage meat. Put into a
double wire broiler and broil carefully. Baste once with
butter and serve hot.
One good sized tenderloin will make three. Cut the
tenderloin across in three pieces. Then cut it in the middle
lengthwise, thus dividing each piece in two ; pound each good.
Prepare together for each quail 1 prune, a few raisins and
currants, 3 or 4 blanched almonds and piece of apple. Roll
this between 2 pieces of tenderloin, wind strips of bacon around
until it is completely covered and pin together with toothpicks.
Put 2 toothpicks covered with raisins in each roll to represent
legs. When several of these are served together on a platter
with the legs sticking up they look like quail.
FILLET DE BOEUF.
Order the fillet larded, about 5 pounds. Cut 1 onion, 1
carrot, }i oi a. turnip, in slices, and put in bottom of a pan.
Salt the meat, pour a little fat over it, lay it on the vegetables
and cook in hot oven about 30 minutes. Serve with mush-
Mushroom Sauce. — To one cup of brown sauce, add half
a can of mushrooms, whole or quartered, and simmer five
minutes. Serves eight persons. Mrs. Lezvis.
Three pounds round steak cut into small pieces and sliced
thin. Pound well and season with pepper and salt. Then cut
small pieces of bacon and onions and roll inside of the indi-
vidual olives of meat. Brown the olives of meat and place
in kettle with 1 cup of water. Boil two hours and a half.
Mrs. C. Andeison.
Cut cold cooked meat into thin slices or half inch cubes.
Remove all gristle and fat, except the crisped outside fat. Put
in a baking dish and cover with meat gravy arid season to
taste. Spread a crust of mashed potatoes over the meat, brush
with beaten ^gg, sprinkle with cracker crumbs and bake till
brown, 20 or 30 minutes,
One pound of chopped round steak, 6 slices of white bread
soaked in milk, 2 e^ggs beaten separately, salt pepper and
onion to taste. Mix well with the meat the yolks, salt and
pepper, grated onion and the bread after pressing out the
milk. Then fold in the whites of the eggs beaten to a stiflf
froth. Pat lightly into four or five balls. Brown butter size
of an Qgg. Put in the meat balls and toss about lightly. Then
add a cup of boiling water and cover. Turn the balls fre-
quently and let them simmer from one-half to three-quarters
of an hour. Add more water if necessary.
Mrs, W, Howard Robinson.
HOW TO PREPARE HAMBURG STEAK.
Chop 1 onion fine and boil in 1 cup of water with a clove.
Thicken with flour, add 1 or 2 eggs and season. Mix thor-
oughly with 2 pounds of chopped beef and salt pork.
Mrs. C. F. Anderson.
One and one-fourth cups flour, salt to taste, milk to make
a thin batter, adding lastly 3 eggs beaten very light. Put in
pan, around a roast of beef 30 minutes before serving.
Mrs. Alice Winters.
Sweet breads are found in calves and lambs, but the former
are the better. They spoil quickly and should be put in cold
water as soon as they are brought from the market and allowed
to stand for an hour. Then drain and put into salted boiling
water and cook very slowly for about 20 minutes. Drain and
put into cold water, and they will then be white and firm and
ready for many dainty dishes. This preparation must precede
ail methods of cooking sweet breads.
SWEET BREADS CREAMED.
Cut the prepared sweet breads into small pieces till you
have 1 cupful. Add 1 cupful of mushrooms. Make a cream
sauce of 1 tablespoonful of butter into which 1 tablespoonful
of flour has been stirred and 1 cup of milk. Flavor with salt,
paprika and a little lemon juice. Add the sweet breads and
mushrooms. Allow to cook about 8 minutes, then add the
yolks of 2 eggs well beaten. Stir quickly and serve at once.
SWEET BREADS FRIED.
After preparing as above, split in halves, dip in egg, then
in cracker crumbs and fry in butter. Season with salt and
i:)epper, garnish with parsley and serve with green peas.
SWEET BREAD CROQUETTES.
Make a cream sauce of 1 cup of milk, 1 tablespoonful
butter and 2 of flour. It should be almost too thick to stir.
Have ready 1 cup of- sweet breads chopped, the beaten yolks
of 2 eggs, a few drops of onion juice, salt and paprika to
taste, and about ^ cup of chopped mushrooms. Add these
to the cream sauce. Stir well and set aside to become firm
and cold. Shape into cutlets, dip in Qgg and then in cracker
crumbs and cook brown in boiling fat.
CREAMED SWEET BREADS.
Drop a pair of sweet breads into cold water, changing the
water as often as discolored. When they are quite white put
in saucepan with a slice of onion, 1 small blade of mace, 2
sprigs of parsley and 1 saltspoon salt. Cover with boiling
water and cook 20 minutes. Put into cold water for ^ hour,
dry on towel, and remove all fat and sinews. Cut into dice
with a silver fork to prevent discoloration. Make a cream
sauce of 1 tablespoon butter, 1 tablespoon flour, 1 saltspoon
salt and ^ saltspoon white pepper. Mix over the fire and add
1 cup of white stock, or the broth the sweet breads were
cooked in, stir until smooth and thick, add ^ cup rich cream
and cook until thick and smooth. Add the sweet breads,
cover and put over hot* water for 10 minutes. This can be
served in ramakins or patty cases.
COLLARED CALF'S HEAD WITH BRAINS.
Boil Yz calf's head for 2 hours ; take it up then and remove
the bones and put them back into the broth ; add 1 pint sage
leaves and an onion, let simmer till you have cut up the meat,
and add some small pieces of ham and the tongue chopped
with pepper and salt to taste, let cook 2 hours, then add the
brains and 1 egg well beaten the last thing, and pour into a
cold mould and add plenty of the liquor well boiled down.
BRAISED TONGUE WITH ASPIC JELLY FOR
Boil the tongue till tender, then place in a stew pan with 2
good sized onions, 1 head of celery, 4 cloves, salt and pepper
to taste; cover with the liquor it Was boiled in, add a glass
of brandy, tablespoon sugar, pinch of mace, bunch of thyme
and of parsley. Let this all simmer 2 hours, take out the
tons^^ue, strain the liquor, add to this 1 box of Cox's gelatine
that has been soaked in 1 glass of cold water ; heat it, pour
all over the tongue, place the meat in a square pan so that
when it comes out cold it will serve nicely on a square plate.
Serve cold, garnished with water cress.
STUFFED LEG OF LAMB.
^. — Leg of lamb with bone removed. B — One cup dry
br^^d crumbs, 1 cup chopped mushrooms, salt, pepper, parsley
to '"xste. Moisten with sherry wine. Place B in A, bake in
ov^-n 20 minutes to the pound, basting frequently. Serve with
brown gravy. Mrs. Wall.
LEG OF LAMB SERVED AS GAME.
Steep leg of lamb in a quart of sour cream and bouquet of
marjoran, sage and thyme and onion over night. Then roast
20 minutes to the pound, adding 1 cup of the sour cream and
a small quantity of the same herbs. Mrs. Gamer.
Simmer for 4 hours in water enough to cover, to which
has been added ^ cup of vinegar. When cooked remove skin,
rub in some brown sugar, then sprinkle with bread crumbs.
Then add more sugar and ^ glass of sherry wine and bake
one hour. Mrs. Noe.
Brown in butter two rabbits cut in pieces. Add 2 cups
boiling water, 1 cup of cream, ^4 cup of vinegar and capers.
Stew two hours. Mrs. Gamer.
TONGUE IN JELLY.
Boil and skin a good sized beef tongue. When cold put in
a mould which has been wet in cold water, placing slices of
cold, hard boiled eggs and cold boiled beets at the bottom of
the mould. Cover with aspic jelly made as follows: One and
one-half pints of clear stock, ^ box of gelatine, white of 1
egg, y2 cup of cold water, 2 cloves, slice of onion, 1 stalk of
celery. Soak gelatine in cold water, add other ingredients,
let it come to a boil, strain through a napkin. Beat the white
of the egg with 1 spoonful of cold stock and add.
Mrs. H. S. Harris.
Take a medium sized ham and boil slowly for about 4
hours. Take the skin off, and rub in all the brown sugar it
will hold. Stick in a number of cloves, season with paprika
and sprinkle thickly with bread crumbs. Put in oven, basting
with the water the ham was boiled in, and bake about 35
minutes or until well browned. Mrs. J. F. Upham.
BOILED LEG OF MUTTON OR LAMB.
Wipe', remove the fat and put into well salted boiling
water. Skim and simmer 12 minutes for each pound of meat.
One-quarter of a cup of rice is sometimes boiled with the
mutton, or the meat may be tied in a cloth to keep it from
discoloring. Serve with a thick caper sauce poured over the
mutton. Garnish with parsley. Serve with currant jelly.
One pint of claret wine, 1 glass jelly, grape or currant ; 1
pint bottle tomato catsup, 1 cup of butter, 1 teaspoonful of red
pepper, 1 teaspoonful of allspice. Add claret just before serv-
ing. Do not let it boil, but use it hot. Very fine. Use less
catsup if you prefer. Miss Drake.
CURRANT JELLY FOR MUTTON.
Make 1 cup of brown sauce, strain it and add a cup of
melted currant jelly. Heat till the jelly is well mixed and
serve very hot.
BROWN MUSHROOM SAUCE FOR BEEF.
To 1 cup of brown sauce, add half a can of mushrooms,
whole or quartered, and simmer 5 minutes.
MUTTON CUTLETS BREADED.
Trim the cutlets and season with salt and pepper. Dip in
crumbs beaten egg, and crumb again and fry in smoking hot
fat, 4 to 6 minutes if rare, 8 or 10 if well done. Arrange in
the center of a hot dish and pour tomato sauce around them,
or place them around a mound of mashed potato or spinach.
Trim the bones with a paper ruffle or arrange them with the
bones end up, stacked like bayonets, and garnish with stuffed
Three pounds round steak, 1 pork tenderloin, % pound
beef suet, 1 onion, salt, pepper, 1 tablespoon flour, i/^ teaspoon
allspice, ^ teaspoon cloves, 1 quart milk. Chop the round
steak very fine with old-fashioned chopping knife. Chop
pork tenderloin and suet and then mix together well and let
stand over night. Grate the onion and add to the meat, then
add the spices. When well mixed stir in the milk, a little at
a time, till the entire quart has been added, using care to pre-
vent the mixture being lumpy. Pour into a buttered tin and
bake 1 hour, placing the tin in a pan of boiling water in hot
oven. This serves about 12 people. Miss Emma Behnke.
Boil hog's head in enough water to cover until meat is ready
to fall from bones. Remove head from liquor, strain liquor and
set aside to cool. Pick meat from bones, adding some of the
fat and chop fine. Remove fat from liquor, add meat, thicken
with corn meal and season to taste. When cold cut in slices
and fry. Can be prepared with beef in the same manner.
Two pounds of chopped beef, mix well with 4 beaten eggs,
4 large soda crackers, roll fine, pepper, salt and thyme to taste.
Mold into two loaves, cover with strips of bacon, bake three
quarters of an hour until tender. Slice cold or can be eaten hot
with tomato sauce. F. E. Harris.
CASSEROLE OF RICE AND MEAT.
Boil 1 cup of rice till tender. Chop very fine half pound of
any cold meat. Season highly with half a teaspoonful of salt,
half a saltspoonful pepper, 1 saltspoonful celery salt, 1 teaspoon-
ful of finely chopped onion, 1 teaspoonful of chopped parsley.
Add 1 beaten egg, 2 tablespoonfuls of fine cracker crumbs and
moisten with hot water or stock enough to pack easily. Butter
a small mould, line bottom and sides half an inch deep with the
rice, pack in the meat, cover closely with rice and steam forty-
five minutes. Loosen it around the edge of the mould, turn it
out upon a platter and pour tomato sauce over it. This is very
good. Mrs. Bryan.
HAMBURG STEAK IN CASSEROLE.
Chop 1 pound of Hamburg steak very fine. Add 1 onion
chopped fine and form into flat cake. Put 1 teaspoonful butter in
casserole, allow to become hot. Add I young carrot grated,
y2 cup of tomatoes, salt and pepper to taste. Place the meat
in this sauce and put in about a dozen small onions. Bake
one-half hour in quick oven. When ready to serve add about 2
tablespoonfuls of sherry wine. Serve from the casserole.
STEAK A LA STANLEY.
(A.) Extra thick porterhouse or club steak. (B.) Four
bananas cut in two lengthwise and fried in olive oil. (C.)
One-half cup cream sauce, 3 tablespoonfuls of horseradish (as
dry as possible) mix with whipped cream. Broil (A) until
medium rare, place (B) on top in rows, cover with (C) and
serve garnished with parsley. Mrs. Wall.
Two pounds of beef from the round, wipe with damp
cloth. Cut in pieces an inch long, put in a spoonful of butter
in a sauce pan. Add a small grated onion, cook until straw color.
Add a quarter of a teaspoonful of paprika, mix well. Stir in
3 level teaspoonfuls of flour, brown a good color. Add 2 cups
of good stock, stir until it boils. Cover and cook until meat
and potatoes are done. Cold meat and potatoes may be used
up in this way. F. E. Harris.
Take a fillet of beef, about 5 lbs., put in a deep bowl, and
cover with vinegar seasoned with 1 sliced onion, 1 bay leaf,
5 or 6 cloves, salt and about 8 whole peppers. Cover and
let stand three days. Then take >^ vinegar, add 3 cups water,
put in baking pan with meat and cook in oven about 3 hours.
Thicken gravy with browned flour, put in 1 can button mush-
rooms, let boil up once. Serve meat on platter with gravy and
mushrooms around it. Mrs. L. P. Hurter.
Wash a piece of corn beef weighing 5 or 6 lbs., and put into
1 gallon of water ; when it comes to a boil, pour oflf water and
put fresh water on and boil slowly three and one-half hours. At
the beginning of the last half hour, add one head of cabbage
quartered, 15 minutes later add 3 carrots quartered and 3 small
turnips sliced. One-half hour before add six medium sized po-
tatoes. Cook beets in a separate kettle. Put meat on large
platter and arrange vegetables around it, or, can serve vege-
tables in separate dishes.
Cut 2 lbs. of thick veal steak into small pieces, roll in seasoned
flour and fry brown in the fat from several slices of salt pork.
Remove the meat from the pan and add 2 tablespoons flour to
the remaining fat, brown lightly and pour in gradually the
strained liquor from 1 can of tomatoes. Add a slice each of
onion and carrot, 3 bay leaves, a bit of mace, then return meat
to the sauce, cover closely and simmer }i of an hour. When
done remove the meat, season the sauce with salt and paprika
and strain onto the platter.
Select a young duck, about 4 pounds. It should roast about
three-quarters of an hour.
Stuffing,— About two dozen very small German potatoes
boiled. Two apples cut in small pieces. One small onion
chopped fine. Season to taste with salt, pepper, sage or thyme.
Put all together and fill the duck. Mrs. Macquarrie.
For 4 chickens : Boil and cut up chicken fine. Four cups
cream, 4 large tablespoonfuls butter, 5 even tablespoonfuls
flour, 2 kinds of pepper, >4 grated onion, a little nutmeg, 1 can
mushrooms. Put all in baking dish, sprinkle with bread crumbs
and bake 20 minutes. The cream, butter and flour should be
mixed like cream sauce and poured over and mixed with the
chicken. Then stir in pepper, onion, nutmeg and mushrooms.
Cut a young chicken into pieces, remove all of the skin. Dip
in Ggg, then in cracker crumbs. Cook in butter in a tightly
covered pan. Add 1 tablespoonful of flour to the gravy, stir-
ring it carefully to blend it well. Thin with milk and add
chopped giblets 'to the gravy. Mrs. Macquarrie.
GLAZED CHESTNUTS FOR TURKEY GARNISH.
Peel and blanche, put in skillet with 3 tablespoons of hot
butter, toss them over the fire 8 minutes, then put around turkey
on platter, adding some to the dressing. Mrs. Harris.
PRESSED CHICKEN WITH EGG.
One large fowl, 1 onion, let simmer until meat falls from
bones, put in one tablespoonful salt when about half done.
When tender remove skin and cut meat into dice. Skim liquor,
add salt, paprika, 1 tablespoon of lemon juice; boil until re-
duced to 2y2 cupfuls and add % box of gelatine previously
soaked in ^ cup of cold water. Add liquor to chicken ; mix
well and put into moulds with slices of hard boiled eggs in bot-
tom of moulds. Mrs. C. A. Spencer.
CHICKEN CHOP SOOY.
One chicken, 3 or 4 lbs. in weight, cut up and boiled in water
until tender. Let stand until cold. One cup rice boiled in 3
quarts of water, 1 can mushrooms (button) braised in 2 table-
spoons of water until butter is all absorbed by mushrooms.
Make a cream sauce of 1 cup milk, 1 cup cream, and 2 tabk-
spoons cornstarch. Cut all the meat from the chicken into dic«:.
Butter a baking dish, and put in a layer of the cream sauce,
then 1-3 of the chicken, then a layer of the rice, and then a
layer of the mushrooms. Cover with another layer of the
sauce. Continue the layers until all the ingredients are used,
having a layer of the sauce on top, which sprinkle with bread
crumbs and little bits of butter. Bake for 20 minutes. This
can also be baked in individual moulds.
Mrs. F. E. Hubbard.
CHICKEN POT ROAST.
Take a chicken between 3 and 4 lbs. and prepare the same
as for oven roasting. Stuff with an c rdinary sage dressing and
put in pot with 2 quarts of water. When it comes to a boil,
let simmer for about 2 hours, and then brown. This is nicest
served cold. Mrs. Hubbard.
BAKED SPRING CHICKEN.
Split the chickens down the back, and then cut each piece
in half. Wash and dry thoroughly. Put in larded dripping
pan, season with salt and pepper, put a piece of sliced bacon on
each piece and bake from 20 to 30 minutes in hot oven. If
bacon is not liked, baste with melted butter and water.
An Indian dish that the Southern people are very fond of
called "Jambalaya" of fowl and rice. Cut up and stew a fowl,
when half done, add cup raw rice, slice of minced ham, cook
all together until rice swells and absorbs all the gravy. Serve
in a deep dish very hot, salt and pepper to taste. Sometimes
add tomatoes or peas.
One cup of rich milk or cream, thicken with 2 tablespooii'-
fuls of butter, and 1 of flour. Season with chopped parsley and
onion juice. Stir in one cup of any kind of cold meat. Add
the beaten yolks of 2 eggs and cook 1 minute and set aside to
cool. When cold stir in whites of the eggs beaten stiff. Bake
in a buttered dish about twenty minutes. Serve immediately.
This is best made with chicken. Mrs. Lewis.
BROWN FRICASSEE OF CHICKEN.
Cut up the chicken and brown the pieces in 2 tablespoon-
fuls of butter, being careful not to let the butter burn. When
nicely browned draw the pieces to one side of pan, add 2 table-
spoonfuls of flour to the fat, mix and add 1 pint of cold water
or stock. Stir until it boils, moving the chicken around in
the sauce. Add 1 slice of onion, 1 small chopped carrot, salt
and pepper. Cover the pan and let simmer until the chicken is
tender. Mrs. E. Pease.
Take cold boiled or roasted veal, chop fine, season well
with salt and pepper, and a little lemon juice, add 2 or 3 table-
spoonfuls of cracker crumbs and moisten with soup stock or
hot water. Take 1-3 as much finely chopped ham as of veal.
Season with mustard and a little cayenne pepper, add 1 table-
spoonful of cracker crumbs and moisten with a hot stock or
water. Butter a mould and line with slices of hard boiled egg.
Put in the two mixtures irregularly, so that when cut it will
have a mottled appearance. Press in closely and steam three-
quarters of an hour. Set away to cool. Remove from the
mould and slice before serving. Boston Cook Book.
Three pounds of raw veal and >^ pound of salt pork passed
through a meat cutter, six large crackers rolled fine, butter size
of an egg, 2 eggs well beaten, 1 tablespoonful salt, 1 tablespoon-
ful of pepper, 1 of sage, 3 of extract of celery, 1 tablespoonful of
onion chopped fine (if liked). I lix thoroughly. Pack tightly
in a deep tin baking dish, cover with bits of butter and sprinkle
fine cracker crumbs over the top. Cover with another tin. Bake
2 hours, uncover and brown. Mrs. Lewis.
BREAST OF VEAL WITH DRESSING.
Have pocket cut in a 6 lb. breast of veal, with 2 lbs. of
chopped meat (2-3 beef and 1-3 pork) add 2 eggs, 1 cup finely
grated bread crumbs, 1 tablespoonful finely chopped onions and
season with pepper and salt and a little parsley. Fill the pocket
and sew. Roast with slices of bacon placed on top of the
meat. This can be served with apple sauce, currant or cran-
berry jelly. It slices nicely when cold.
Mrs. F. Voightman.
Chop fine some cooked veal or lamb, add ^ its amount of
bread crumbs or mashed potato and a small quantity of chopped
bacon ; season hi,c:hly with salt, pepper cayenne, and lemon
juice, moisten with beaten egg and stock or water enough to
shape it. Mould into an oval loaf and put into a well greased
shallow pan. Cut strips of fat bacon ^i inch wide and 1 inch
long. Make holes in the loaf with a skewer, insert the strips of
bacon leaving the ends out j4 inch and push the meat up firmly
around the bacon. Bake until brown. The bacon will baste the
meat sufficiently. Mrs. Lincoln.
Slices of veal from loin cut very thin, remove bones, skin
and fat, pound until % inch thick. Trim into pieces 2^ by 4
inches. Chop the trimmings fine with 1 square inch of salt
pork for each bird. Add half as much fine cracker crumbs as
you have meat, season highly with salt, pepper, thyme and
onions. Moisten with 1 egg. Spread the mixture on each slice
nearly to the edge, roll up tightly and tie or fasten with skewers,
dredge with salt, pepper and flour, fry them slowly in hot but-
ter until a golden brown. Then half cover with cream and
simmer 15 or 20 minutes until tender. Serve on toast, garnish
with parsley and lemon.
One knuckle veal, about 4 pounds, 2 hard boiled eggs, juice
of 1 lemon, 2 tablespoonfuls minced onion, carrot, parsley,
mace, cinnamon, cloves, thyme, pepper, salt. Break knuckle
into pieces and put in sauce pan with water to cover. Tie up all
the seasoning except pepper, salt and lemon in muslin bag and
put in with veal. Cook slowly 4 hours. Take the meat out,
free from bone and fat, cut in pieces and strain over it the
water it was boiled in. Add salt, pepper and lemon juice and
simmer half an hour. Arrange slices of cold boiled egg in
mould, pour in veal and set in cold place to harden.
Remove the bone from a shoulder of veal. Replace with
sliced onion, salt and pepper, dredge with flour, baste with the
drippings in pan. Bake 20 minutes for each pound. Make
a nice gravy by dredging a heaping tablespoonful of flour
(after taking out the meat) to the pan, add boiHng water.
Serve potatoes around platter. Mrs. Harris.
Cut 1^ pounds veal cutlets into individual pieces. Dress
with a teaspoonful of salt and 1 saltspoonful of pepper; dip
first in beaten ^gg and then in finely chopped mushrooms.
Fry in boiling fat until done. Miss A. Caskey.
Cut up a slice of fillet of veal, about ^ inch thick, into
squares of 3 inches; mix up a little salt pork, chopped with
bread crumbs, 1 onion, a little pepper, salt, sweet marjoram,
1 Qgg well beaten ; put this mixture upon the pieces of veal,
fastening the corners together with small bird skewers ; lay
in pan with sufficient gravy or light stock to cover bottom of
pan ; dredge with flour and set in a hot oven. When browned
on top put a small bit of butter on each and let them remain
until tender, about 20 minutes. Serve with horseradish.
Mrs, C. R. G. Forrester.
TIMBALE OF VEAL.
Boil veal, as for stew, until tender. Season well with salt
and pepper. Let it get cold in the stock, then chop quite fine.
To a quart of chopped veal, add the same amount of bread
crumbs, a tablespoon onion juice, salt and pepper to taste.
Take a pint and a half of the gravy the meat was cooked in,
adding a good tablespoon of butter, and heat, and, while hot,
pour over the meat and bread crumbs. Beat 3 eggs very light
and stir in to the mixture. Butter ramakins, or a deep baking
pan, and pour the meat into it, packing it in as tight as possible.
Put ramakins, or baking dish into a deep pan, which fill
with warm water. Bake slowly for an houi. When done,
turn out on individual dishes or a platter and garnish as you
like. Take some of the gravy in which the meat was boiled,
season well and pour over the timbale. Left-over chicken or
turkey is nice served this way. T. E, L.
BREAD DRESSING FOR FOWL.
Chop twice baked bread fine, take 2 cups of it, mix with
heart and Hver also chopped fine. Put in the yolks of 2 eggs
boiled 40 minutes, half cup of chopped celery, half cup of
chopped nuts, butter size of an egg. Moisten with cream but
not too moist, salt, pepper and sage to taste, and 1 small onion,
a small apple and fat salt pork the size of an egg chopped fine
could be added if desired. Stuff the fowl two-thirds full with
these ingredients or if preferred bake with the fowl.
Kenosha, Wis. Mrs. N. A. Pennoyer.
''The turnpike road to people's hearts I find,
Lies through their mouths or I mistake mankind.*'
EDGEWATER SALAD DRESSING.
Put 5 tablespoons vinegar into double boiler and heat. Add
the well beaten yolks of 5 eggs, half cup butter and beat until
cold. Then add 1 teaspoon salt, 1 teaspoon mustard, 1 tea-
spoon sugar, 1 pinch red pepper. Thin with whipped cream.
Mrs. C. A. Burton.
Make the usual oil mayonnaise. Reduce a clove of garlic
to a pulp and add it to the dressing. Also add 2 drops of
tobasco sauce and the pulp of 3 small fresh tomatoes put
through a sieve and drained of their juice.
Mrs. Genevieve Bookwalter.
One saltspoonful salt, ^ saltspoonful pepper, 3 tablespoon-
fulsoliveoil, 1 tablespoonful vinegar, 1 tablespoonfun\^orces-
tershire sauce, 1 tablespoonful lemon juice. This dressing is
suitable for vegetables, salads, or to marinate a fish salad.
Mrs. N. B. Lewis.
Have all the ingredients very cold ; in fact, put the bowl
you mix it in on the ice until thoroughly chilled. Take the yolk
of 1 egg and beat until very light. Add gradually 3 table-
spoonfuls oil, 1 saltspoonful salt, )^ saltspoonful pepper, 1
dash paprika, stirring constantly. Then thin until creamy
with 2 tablespoonfuls tarragon vinegar.
Beat the yolks of 8 eggs, add 1 cup sugar, 2 tablespoons
of mustard, J/2 teaspoon salt, % teaspoon cayenne pepper, 1
pint vinegar, 1 cup butter, 1 tablespoon cornstarch. Mix the
salt, pepper, sugar, mustard and cornstarch all together; then
pour over them the beaten yolks ; let the vinegar and butter
come to a boil, then pour them over the egg mixture and put
all into the double boiler and let it thicken. Dilute the vinegar
with water if it is too strong. When the dressing is cold, use
equal portions of whipped cream and dressing on salad.
Mrs. John Vance Cheney.
DRESSING FOR FRUIT SALAD.
Two eggs, 2 tablespoons flour. 2 tablespoons vinegar,
beaten together and cooked until thiciv. Add juice of 1 lemon
and thin to proper consistency with cream.
Mrs. Seymour Jones.
ASPIC JELLY FOR SALADS.
One and one-half pints of clear stock — beef for amber jelly
and chicken or veal for white — y^ box gelatine, the white of
1 egg, half a cupful of cold water, 2 cloves, 1 large slice of
onion, 12 pepper corns, 1 stalk of celery and salt to taste. Add
to gelatine and egg. Soak gelatine in cold water until dis-
solved, then cook with the white of the egg beaten up with a
little of the cold stock. Let come to a boil and set back where
it will simmer for 20 minutes. Strain through a napkin, turn
into a large mould, or several small ones, and set away to
harden. Before it is hardened asparagus tips or cooked cauli-
flower may be added Mrs. Cusack.
Three tablespoons salad oil, 2 tablespoons vinegar, preferably
tarragon, 1 saltspoon salt, >4 saltspoon pepper. Mix well and
pour over fresh vegetables.
Yolks of 3 eggs, beaten lightly, 1 teaspoon mustard (dry),
2 tablespoons sugar, 1 teaspoon sugar, 1 teaspoon salt, 54 salt-
spoon pepper; whites of the eggs beaten, but not stiff; 1 cup
cream, Vz cup melted butter, measured before melted, 3/< cup
hot vinegar. Cook all together in double boiler until you can
feel it is thickening the least bit. Stir constantly, and when
vou take it from the fire stir until cool. If necessary thin with
whipped cream. ' Mrs. E. J. Henry.
Two tablespoons salad oil, 2 tablespoons tarragon vinegar;
mix well, then add 1 teaspoon salt, as much paprika as liked,
1-3 teaspoon dry mustard. Mix all together thoroughly and
put in cool place. Chop 8 small sweet pickles fine, also one
medium sized onion (a clove of garlic may be used instead of
the onion if preferred) ; add 2-3 tablespoon walnut oil (from
pickled walnuts) or >< tablespoon Worcestershire sauce.
Mrs. D. O. Macquarrie.
One cup cream, 1 tablespoon flour, 3 tablespoons white wine
vinegar, 2 tablespoons butter, ^ teaspoon powdered sugar,
1 teaspoon salt, Y^ teaspoon white pepper, i/< teaspoon dry
mustard, whites of 2 eggs. Cook all together in double boiler,
stirring constantly until thick and smooth, adding the whipped
whites of the eggs just before taking from the fire. Thin with
cream if necessary.
One saltspoonful salt, ^A saltspoonful pepper, 3 tablespoon-
fuls oil, Yx teaspoonful onion juice, 1 tablespoonful vinegar.
Mix in order given, adding oil slowly.
Beat 2 tablespoonfiils of good olive oil until creamy, then
add 2 saltspoonfiils salt and 1 of paprika, beating all the while ;
beat in gradually 2 tablespoonfuls tarragon vinegar. This
is enough for one quart of salad. It can be served on cold
cooked brussels sprouts, beets, peas, beans, cauliflower and all
the fresh vegetables that are used for salads.
"SIDNEY SMITH'S WINTER SALAD."
Two large potatoes passed thro' kitchen sieve,
Unwonted softness to the salad give ;
Of mordaunt mustard add a single spoon —
Distrust the condiment which bites too soon ;
But deem it not, tho' made of herbs, a fault
To add a double quantity of salt ;
Three times the spoon with oil of Lucca crown,
And once with vinegar procured from town.
True flavor needs it, and your poet begs
The pounded yellow of two well boiled eggs.
Let onion atoms lurk within the bowl.
And, half suspected, animate the whole ;
And, lastly, on the favored compound toss
A magic teaspoon of Anchovy sauce.
Then, tho' green turtle fail, tho' venison's tough,
Tho' ham and turkey are not boiled enough.
Serenely full, the epicure shall say,
"Fate cannot harm me — I have dined to-day !"
Three yolks of eggs, 1 tablespoon sugar, 1 small teaspoon
dry mustard, 1 even teaspoon black pepper, 1 dash red pepper,
1 dash ginger ; beat all thoroughly, then add 3 tablespoons sour
cream, 4 tablespoons strong vinegar ; cook all together in double
saucepan ; 1 pint chopped cabbage, 1 pint celery cut fine, ^
medium sized onion, 1 good sized cucumber, seeded and cut in
dice. Make a bed of celery cut in 3-inch lengths and crisped
in ice water ; put in salad, mixed with dressing.
GERMAN POTATO SALAD.
Two quarts of sliced cold cooked potatoes. Pour boiling
v/ater on potatoes and drain thoroughly. Then add salt and
pepper to taste, 1 grated or sliced onion. Cut bacon in dice
and fry until crisp, then add ^ cup cider vinegar. Let it
come to a boil, pour over potatoes and mix well.
Peel cucumbers and cut in two lengthwise. Put in cool
place until ready to serve. (Scrape out the inside.) Make a
filling of chopped tomatoes, seasoned w4th onion juice, mixed
with any good mayonnaise dressing.
One pint cold boiled string beans, cut in inch pieces, 3 cold
boiled beets, diced, 3 cold boiled carrots, diced, 1 cup cooked
peas. Mix wath a French dressing and garnish with celery.
Cut 1 quart of boiled potatoes into dice. Sprinkle over them
a teaspoon of chopped onion and 1 of chopped parsley. Heat
1 cup of vinegar to the boiling point, add 2 tablespoons of
butter and season with salt and pepper. Boil 3 eggs hard, cool
and slice each lengthwise into quarters. Garnish the potatoes
with these and pour dressing over whole.
Two tablespoons salad oil, 2 tablespoons tarragon vinegar;
mix well, then add 1 teaspoon salt, as much paprika as liked,
1-3 teaspoon dry mustard. Mix all together thoroughly and
put in cool place. Chop about 8 gherkins (sweet) fine, also
1 medium sized onion, which add to the pickles: add 2-3
tablespoon walnut oil (from picked walnuts), 1 dash anchovy
oil. Add to dressing and pour over chilled asparagus.
Mrs. D. O. Macquarrie.
One quart cooked and strained tomatoes ; add 1 teaspoon
sugar, 1 teaspoon salt, 1^2 teaspoon vinegar, 1 dash of red
pepper ; dissolve ^ box of gelatine in as little water as possible.
Stir into hot tomato preparation. Mould in small cups and
serve on lettuce leaves with mayonnaise dressing. Two or
three shrimps add to the effect. Tomatoes may be more highly
seasoned with spices if desired. Mrs. August Heuer.
^ NOVELTY SALAD.
Pare and grate 3 cucumbers, simmer in a cup of water for
5 minutes. Add enough hot water to make a pint, juice of
1 lemon, ^ teaspoon salt, saltspoon of white pepper and 2
tablespoons of gelatine. Pour into ring mould to set. When
chilled, serve with sliced tomatoes and mayonnaise.
Mrs. Joseph G. Peters.
Take 2 anchovies and mash to a pulp, with a little of the oil
the anchovies come in. Break 1 clove of garlic into 2 or 3
pieces and add to anchovies. Add 3 tablespoons tarragon vine-
gar gradually with 2 saltspoons salt and 1 white pepper. Then
beat in 6 tablespoons oil very slowly until all are nicely blended.
Put on ice until ready to be served. This is nice served on
head lettuce, endive or watercress. Mrs. Hubbard.
TOMATO JELLY SALAD.
Three-quarters box gelatine soaked in y^ cup cold water.
Cook can of tomatoes with ^ onion, 1 stalk celery, 1 bay leaf,
2 cloves, 1 teaspoon salt, a little parsley and dash of paprika.
Cook for 10 m.inutes, then strain and add 2 tablespoons tarragon
vinegar and the gelatine. Turn into moulds. Serve with
mayonnaise. ' Mrs. Pozvell.
STUFFED BEET SALAD.
Boil large beets and scrape off skins. When cold scoop out
the insides. Chop up equal parts of beets, ham and celery.
Add a little parsley. Mix with enough salad dressing (mayon-
naise) to moisten. Be careful about using too much of the
beet, as it makes it too sweet. Mrs. G. W. Powell. '
Peel ,2^ood sized tomatoes, cut in halves and put on ice until
thoroughly chilled. Make a good French dressing and when
ready to serve put a teaspoon of pearl onions on each half
tomato. Serve on lettuce leaves, and pour about 1 tablespoon
dressing over each one. Mrs. E. C. Noe.
Take cold vegetables left over, such as potatoes, peas, string
beans, beets, etc., chill them on ice, cover with mayonnaise
dressing and serve on lettuce.
Eight cold boiled potatoes and 1 small cucumber cut fine,
1 small onion, 3 stalks tender celery cut fine. Mix with mayon-
naise dressing and in center put 2 or 3 tablespoonfuls cold
boiled beets cut fine.
STRING BEAN SALAD.
Cook 1 quart of string beans tender, salt; when cold add
1 medium sized cucumber cut in small pieces, y2 cup chopped
olives, 1 small cupful chopped English walnuts. Mix with any
good salad dressing. Anne Mitchell, Albany,, N. Y.
Boil half a cup of_ vinegar with 2 teaspoonfuls of sugar, >4
teaspoonful each of salt and mustard and >4 saltspoonful of
pepper. Rub a quarter of a cup of butter with 1 teaspoonful
of flour to a cream and pour the boiling vinegar on it. Cook
5 minutes, then pour it over 1 well beaten egg. Mix this
dressing while hot with 1 pint of red or white shaved or
chopped cabbage. Mrs. Lezvis.
One cup boiled beets chopped fine, 3/^ cup boiled ham
chopped, 1 cup celery cut thin. Mix, add a good salad dress-
ing and garnish with celery leaves.
Mrs. F. C. Gilbert, Duliith, Minn.
KING EDWARD'S SALAD.
Two heads of lettuce, uncurl each leaf, break in 3 pieces
as it drops in the salad bowl ; 3 bunches of the smallest radishes
grown, drop in with the leaves ; 3 little cucumbers, pickle size,
shave with cabbage shaver, scatter in layers. Add 3 olives
stoned ; cut 1 apple in small bits ; cut olives in quarters. Serve
with French dressing. Mrs. Henry S. Harris.
Peel and slice 1 cucumber, peel and slice 3 tomatoes, slice
thin 1 medium sized onion, cut 1 green pepper in small pieces,
being careful to remove all the seeds ; 2 heads of lettuce washed
and drained. Toss this up with any good French dressing.
Have everything cold and the lettuce crisp. Mrs. E. C. Noe.
SHAD ROE SALAD.
Soak the roe in cold water for about 5 minutes ; then put it
into a quart of boiling water, seasoning with 2 teaspoons salt,
1 tablespoon chopped onion, ^ bay leaf, 1 teaspoon mixed
whole spice and 2 tablespoons lemon juice. Simmer for about
15 minutes, add cold water gradually so as not to break the
roe, drop a piece of ice in the water and let it stand until thor-
oughly chilled. Then cut into dice. Take medium sized toma-
toes, cut off the stem end and scoop out the seeds and pulp.
Put on ice until ready to serve. Then fill with the roe, pour
over a good French dressing and serve on a bed of watercress.
Pick over 1 can of shrimps, removing the black line ; add 2
cups finely cut celery. Break the shrimps in small pieces. Mix
with mayonnaise dressing and place on ice until thoroughly
chilled. When ready to serve place on lettuce leaves and add
Cut 1 pint of lo1:stcr meat in dice, season with a French dress-
ing and keep on ice until ready to serve. Then mix with i/<
of the mayonnaise dressing. Make nests of crisp lettuce leaves,
the poorer leaves can be broken and mixed with the lobster.
Put a large spoonful of the lettue in each leaf with a spoonful
of the dressing on top. Garnish with capers and pounded coral
sprinkled over the dressing, and with lobster claws and parsley
around the edge. Mrs. Lincoln.
One can salmon, 3 boiled potatoes, 3 hard boiled eggs, me-
dium sized onion and some chopped celery. For dressing take
1 teaspoon sugar, 1 teaspoon mustard, 1 teaspoon fiour, scant
spoon salt, ^2 cup cream, y2 cup vinegar, 1 egg, butter size of
walnut, pinch of cayenne pepper. Put in double boiler and cook
until it thickens. Lillian L. Bim,
One quart small oysters, 1 pint chopped celery, 3 tablespoons
vinegar, 1 tablespoon oil. salt and pepper to taste. Let the
ovstcrs come to a boil in their own liquor. Drain, season with
the salt and pepper, vinegar and oil. Set aside to get cold.
When ready to serve drain the oysters, add the celery. Arrange
on lettuce leaves and serve with mayonnaise dressing.
Mrs. L. P. Hiirter.
Cut shrimps into halves and put into molds. Pour over
lemon jelly made without sweetening and season well. Turn
out on lettuce leaves. Put 2 small shrimps on top and pour
over it a mayonnaise dressing. Mrs. Peters.
F>reak a pint of fresh or canned shrimps into halves ; peel
and quarter 1 large cucumber, take out seeds and cut into dice.
Mix with shrimps and marinate with a good French dressing.
Put on ice until chilled through. Wash and chill in ice water
the white part of two heads of endive. When ready to serve
make a border of the endive, drain and put shrimps and cucum-
ber in center and dress with a good mayonnaise. This is very
nice served in tomato shells on lettuce leaves.
Mrs. F. E. Hubbard.
Wash 2 bunches fresh mint and pour over it 1 pint boiling
water. Soak 2 tablespoons gelatine in 1 cup cold water ^
hour, then add the juice of 3 lemons, Y^ cup sugar and pour
over hot mint water. Stir until dissolved. Strain and color with
any good green coloring. Wet a mould, put in dishpan of ice
water. Pour the jelly into the mould to a depth of 1 inch.
When it is set, put in a layer of yellow sardines and pour on
more jelly. Let this harden, then add more fish and jelly. Then
wash and dry the inside leaves of one or more heads of let-
tuce. Make a layer of these representing shells; pour on rest
of jelly to make a smooth finish to mould. Set away to harden.
Serve with mayonnaise and garnish with watercress.
Mrs. S. F. Klohs,
One pound almonds shelled and blanched, cut in halves; 1
pint celery cut in small pieces. Mix all together with 2 table-
spoons vinegar, salt and pepper to taste. Put in cool place for
2 hours, drain, mix with a good mayonnaise dressing and
serve on lettuce. Mrs. Hurter.
Boil large Spanish chestnuts for about 10 minutes. Re-
move the shells and boil again in salted water until tender. Put
in ice cold water until thoroughly chilled, drain well, serve on
lettuce leaves with a mayonnaise dressing.
One-half pound of white grapes, seeded, and cut in half, 1
grape fruit cut in half and pulp scooped out, 1 banana quar-
tered and cut in small pieces, 12 Maraschino cherries. Chill
thoroughly. Whip a ^ill of sweet cream until very light, add
gradually 2 tablespoons of sugar and four tablespoons tarra-
gon vinegar. Arrange fruit in bowl with the bleached leaves
of head lettuce. Pour dressing over salad when ready to serve.
GRAPE FRUIT SALAD.
Allow half of a grape fruit for each person. Use y2 as
much celery as fruit. Shell and break up in small pieces about
3 walnuts for each person. Mix all together with a mayon-
naise dressing and serve on lettuce.
Pare and core 1 medium sized tart apple for each person.
Put in ice box until thoroughly chilled. Make a mayonnaise
dressing, add chopped pecan nuts. Fill each apple with a
dressing and serve on lettuce.
Use equal parts of fresh English walnut meats broken in
small pieces and crisp celery cut in inch lengths. Mix with a
good mayonnaise dressing and let stand an hour before serv-
ing. Serve on watercress or head lettuce.
Peel and core 4 large, tart apples, seed and cut in half 1
pound white grapes, Y^ pound shelled pecans broken in small
pieces. Mix with a mayonnaise dressing and dress with the
white part of endive.
One-half pound English walnuts broken in small pieces, 3
stalks celery cut fine, I/2 pound white California grapes seeded,
3 large Jonathan apples diced. Mix with mayonnaise dressing.
Serve on lettuce. Mrs. Fred Caine.
Take Maraschino cherries, drain off liquor and put into the
cavity left by the stone a hazel nut meat, blanched in hot water
and skin rubbed off. Have the nuts cold before placing in
cherries. Set the prepared cherries on ice until ready to serve.
Cover with mayonnaise dressing and serve on lettuce.
Mix Maraschino cherries with English walnut meats, add
a little of the juice and add either French or mayonnaise dress-
BANANA AND PEANUT SALAD.
Slice bananas lengthwise. Cover with finely ground peanuts
and serve on lettuce leaves with rich mayonnaise.
Mrs. Genevieve Bookzualter.
Take California cherries, stone and add chopped English
walnuts and chopped celery in equal parts. Mix with mayon-
naise dressing and serve on lettuce leaves cut in strips or let-
Soak 1 cup of nuts in olive oil, drain and mix with 2 cups
of finely cut celery and 1 dozen pitted olives. Mix with a
mayonnaise dressing and serve on lettuce.
From ''Tried and True."
Peel and cut 2 oranges in small pieces, add ^4 oi a. pound of
English walnuts blanched. Serve on lettuce with mayon-
naise dressing. Mrs. Henry S. Harris.
WHITE GRAPE AND CELERY SALAD.
Seed California grapes ; add equal parts of diced celery.
Serve on lettuce leaf with oil mayonnaise. Grace Jones.
GRAPE FRUIT SALAD.
Peel and break the grape fruit up into pieces, then add an
equal amount of celery cut in rather small pieces. Serve on
lettuce with French dressing. Mrs. Hal D. Tracey.
One-half cocoanut grated, 2 large Jonathan apples peeled,
cored and diced, 2 stalks celery cut fine, 2 tablespoons sweet
onions chopped very fine, 1 tablespoon parsley cut fine, 3 chili
peppers. INTix, cover with a good French dressing and serve,
either in cucumber boats or tomato shells.
Cut bananas in half lengthwise, place on lettuce leaves and
pour over a good boiled salad dressing to which has been added
1 cup of whipped cream and chopped almonds. Garnish with
Maraschino and mint cherries. Mrs. John Vance Cheney.
LEMON CREAM SALAD.
Beat yolks of 3 eggs very light, add gradually 1 small cup-
ful sugar, 2 teaspoons flour and the juice of 2 lemons. Melt
1 teaspoon butter in I34 cupfuls boiling water, add the beaten
^gg mixture and boil until thick. Remove from fire and whip
in 1 cup of whipped cream. Peel and cut in small pieces 1
large, tart apple, slice 4 bananas, six thick slices of canned
pineapple. Mix and chill thoroughly. When ready to serve
mix with dressing and put on lettuce leaves in fancy fruit
Pineapple, oranges, bananas, white grapes seeded and peeled
peaches, as many as desired. Put in a bowl, squeeze the juice of
2 large oranges in another bowl ; add ^ pound of powdered
sugar, ^ pint of Maraschino, 1 gill of brandy, 3 tablespoons of
cracked ice. Mix well, pour over fruit. Beat a quart of fresh
cream stiff, add sugar and Maraschino, 1 gill. Mix gently.
Put the cream high in the center; add a few grapes. Pretty
salad and good. Mrs. Henry S. Harris.
GRAPE FRUIT SALAD.
Prepare the grape fruit as for the table, sweeten to taste.
Mix 1 tablespoon of salad oil with the juice of 1 lemon. Sea-
son with paprika and salt, pour over grape fruit. Serve on
lettuce. Maraschino improves it, adding the cherries on top
of the salad. Mrs. Henry S. Harris.
Take 6 hard boiled eggs, rub yolks through sieve, chop
whites fine, moisten with mayonnaise dressing. Make cups
of lettuce leaves, putting in each 1 teaspoonful of the yolks
and around them the chopped whites.
Boil 1 chicken until tender. Chop moderately fine the whites
of 12 hard boiled eggs. Cut the chicken up in small pieces.
Measure the chicken and add as much chopped celery and cab-
bage in equal parts. Mash the yolks fine, add 2 tablespoons
butter, 2 teaspoons sugar, 1 teaspoon mixed mustard. Season
to taste with salt and pepper, then beat in gradually ^ cup
good vinegar. Mix chicken, whites of eggs and celery and
cabbage, put into bowl, pour over dressing and garnish with
lettuce leaves and stuffed olives. Mrs. Lawrence.
Soak sweetbreads in salt water for an hour, then boil until
tender. Cool, then chop fine and mix with 1-3 as much celery.
Serve with mayonnaise dressing.
COTTAGE CHEESE SALAD.
Mix cottage cheese with cream, season with salt and pepper,
make into little balls and serve with watercress on lettuce
leaves, with either a French dressing or a mayonnaise.
DEVILLED HAM SALAD.
Mix 2 teaspoons devilled ham with 4 tablespoons grated
horseradish. Sprinkle 'jA teaspoon salt over 3 cups of cold
boiled potatoes diced ; add 1 teaspoon of lemon juice ; stir in
gently J/2 of ham mixture and pour balance over all. Garnish
with hard boiled eggs cut in quarters lengthwise, sliced gher-
kins and sprigs of fresh parsley.
White cherries stuffed with hazel nuts or filberts on crisp
lettuce leaves, shaped like a cup, white mayonnaise. A very
pretty salad for a green and white luncheon. Ida S. Downs.
Take small yellow chrysanthemums and put them into boil-
ing water and cook about 2 minutes. Drain and put into very
cold water until ready to serve. Then drain again and put into
a bowl with sugar, salt and vinegar enough to season. Mix
thoroughly. Mrs. Tei Miyamori.
Take cucumbers, peel them and cut in halves lengthwise.
Scoop out all the seeds and lay in ice cold water until readv to
serve (One-half cucumber for each person to be served.)
For each cucumber chop fine 1 peeled tomato, 4 or 5 medium
sized nasturtium leaves, 1 small onion and ^2 cup chopped cab-
bage Make a white mavonnaise dressing. Mix /^ cupful of
it with vegetables. Fill each cucumber boat with salad. Use
nasturtium leaves and blossoms for ^^^^^^^^^^^^
''What moistens the Up and zvhat brightens the eye.
What calls back the past like the rich pumpkin pie? _
The water used in making pastry should always be cold, and
in summer ice water is the best. Fruit and filling should always
be cold when put into the crust.
One CUD flour. 1 cup butter, 1 teaspoonful salt, 1 teaspoonful
suear T// teaspoonful baking powder. Rub all well together
Beat 1 egg very light, add 1 small bottle of very cold cream and
add to the other ingredients. You may have to add a little
more flour. Handle as little as possible. Mrs. A. Marks,
PLAIN PIE CRUST.
Sufficient for 1 pie : 1 cup of flour to /2 cup of lard, ^tea-
spoonful salt and pinch of baking powder, 3 tablespoons ice
Make a custard of the volks of 3 eggs and the white of \. ^2
cup of sugar, 2 cups of rich milk, a pinch of salt and flavoring
to^suit thi taste. Bake it in ordinary crust. Put it m quick
5ven that the crust may not be heavy^ and as soon as it is
heated remove it to a place in the oven of a more moderate
heat, that the custard may bake slowly and not curdle. When
done beat the whites of 2 eggs to a froth ; add tablespoon sugar
and spread over the top and return to the oven to brown.
Mrs. E. C. Noe.
Line the dish with good crust and fill with ripe cherries that
have previously been pitted, regulating the quantity of sugar
you scatter over them by their sweetness. Sprinkle 1 table-
spoonful flour over all and cover and bake in medium hot oven
about y2 hour.
Cream 1 tablespoonful butter, 1 cup sugar (scant), yolks of
2 eggs, beaten until they are very light, 1 cup of milk, 1 cup of
cold mashed potatoes pressed through colander, add a little
salt. Lastly add the beaten whites of 2 eggs and bake with 1
crust, same as custard pie. Mrs. Frank Upham.
MRS BAST'S MINCE MEAT.
Four pounds lean beef, 3^ pound suet, 1 pound raisins, 1
pound currants, 2 pounds brown sugar, I/2 peck apples, ^ pound
citron, 1 tablespoon cloves, 1 tablespoon cinnamon, 1 table-
spoon mace, 2 nutmegs, cider to taste.
Five pounds very lean boiled beef chopped fine, 4 pounds
seeded raisins, 4 pounds currants, 3 pounds finely chopped suet,
1^ pecks finely chopped apples, 1 tablespoonful salt, 4 pounds
brown sugar, 3 ounces ground cinnamon, 3 ounces allspice, 3
ounces cloves. Mix thoroughly, add 3 quarts scalding hot
sweet apple cider. When thoroughly mixed add 1 quart best
brandy. Let stand in crock 3 weeks before using. Add more
spice and cider if necessary. Dr. Jessie G. Forrester.
Make puff paste of 1 cup flour and little salt, ^^ cup lard and
y^ cup water. Line two pie plates.
Yolks of 6 eggs, 1 cnp sugar, 1 pint sweet milk, 1 fresh co-
coaniit (grated). Beat whites with little sugar and put on top
and brown in oven. Lillian L. Binz.
CREAM COCOANUT PIE.
Bake pie crust, then make filling and when cool fill the crust
and bake for about 10 minutes in a moderate oven. Filling:
1 quart cream or milk, add a little piece of butter. Cook in a
double boiler and add to same 1 tablespoon of corn starch or
flour. Grate cocoanut, add 1 cup sugar and pour boiling mix-
ture over it. When cold, or nearly so, add the beaten whites of
4 eggs. Bake with one crust. Make two pies.
Four tablespoonfuls grated chocolate, 1 pint water, yolk of
2 eggs, 2 tablespoons cornstarch, 6 tablespoons sugar. Boil
until thick. 1 teaspoon vanilla. Bake the crust, pour in choco-
late. Beat whites of eggs with 1 cup of sugar. Spread over
the top and brown. Mrs. M. L. Fixen.
Three-fourths cup sugar, yolks of 3 eggs, 2 tablespoons
melted butter, 2 tablespoons sweet cream, juice and grated rind
of 1 lemon. Frosting: Whites of 3 eggs beaten stifif, ^ cup
of sugar. Mrs. John Vance Cheny.
COCOANUT CREAM PIE.
Heat 2 cups sweet milk, thicken with 2 tablespoons corn
starch, add yolks of 2 eggs, sugar and flavoring to taste. It
should be very thick so it will be firm when cold. Stir in y2
cup of fresh grated cocoanut and spread in a previously baked
rich crust. Beat up the whites of the 2 eggs with sugar to a
stiff merangue, sprinkle thickly with cocoanut "and brown in
oven. Mrs. Seymour Jones.
Two teacups of boiled squash, y^ teacup brown sugar, 3 eggs,
2 tablespoonfuls of molasses, 1 tablespoonful melted butter, >^
tcaspoonful ginger, Yz teaspoonful cinnamon, 2 teacups of milk,
a little salt. Makes 2 pies.
APPLE LEMON PIE.
Grate the yellow rind of 1 lemon, add the juice, 1 egg, 1 cup
of sugar. Beat well together, then stir in 2 medium sized
apples, grated. Bake between two crusts.
Mrs. Alniet Powell.
NEW ENGLAND PUMPKIN PIE.
Stew the pumpkin until soft and then press through a sieve.
To a quart of pumpkin allow 2 quarts of milk and 6 eggs. Beat
the eggs well and stir into the milk, adding gradually the sifted
pumpkin, add a little melted butter, sweeten to taste, a little
salt, a very little cinnamon, 1 teaspoonful ginger. Pour into
shells of pie paste and bake in a quick oven.
Peel the rhubarb, cut into inch pieces, pour boiling water
over it, let it stand 10 minutes, drain, fill the pie plate, sprinkle
thickly with 1 cup of sugar, dot with bits of butter, cover with
a crust and bake. Boston Cook Book.
Line pie plate with rich crust. Boil 1 small cup milk and 1
teaspoonful flour in a double boiler for 3 minutes. Grate the
rind and squeeze the juice of 1 lemon, add to it 6 tablespoons
sugar (heaping) and yolks of 2 eggs, beat well and add milk
and flour. Stir together and pour into pie plate, bake 15 min-
utes. Have the whites of 2 eggs beaten stifif, add 3 tablespoons
of granulated sugar, spread on pie and return to oven and
MOCK CHERRY PIE.
One and one-half cups cranberries (split), Vi cup large
raisins stoned- and chopped, 1 cup boiling water, 1 cup sugar
(granulated), 1 tablespoon flour, 1 teaspoon vanilla. Bake
with two crusts.
One cup sugar, y2 cup butter, 1 cup sweet cream, 5 eggs, 1
pineapple, grated. Beat butter and sugar to a cream, add
beaten yolks of eggs, then the pineapple and cream, and lastly
the beaten whites, whipped in lightly ; or the whites can be used
in a meringue for the top. Bake with an under crust only.
Mrs. F. E. Hubbard.
Cut the rounds of puiT paste of 3 or 4 different sizes, use the
largest one for the bottom and cut the centers from the others,
leaving the rims of different width, and put them on the whole
round, with the narrowest at the top. Bake and fill with the
following : 1 can grated pineapple, 2 cups sugar, 1 cup water,
1 tablespoonful flour. Cook slowly 30 minutes. This mixture
will make 14 tarts.
LEMON PIE FILLING.
Juice of 2 lemons, grated rind of 1 lemon, yolks of 2 eggs,
l}i cups of sugar, 2 tablespoonfuls corn starch, slightly
rounded, 1 cup of boiling water ; add the water after the other
ingredients have been thoroughly beaten together, then cook
until clear. HaA^e the pie crust baked before filling. Whites of
2 eggs for the meringue on pie. Mrs. C. M. Walworth.
One tablespoonful of corn starch stirred into a little cold
water, add 1 cup of boiling water, let it come to a boil, then add
7 tablespoonfuls of sugar, yolks of 4 eggs, grated rind and juice
of 2 lemons. Bake with a bottom crust. Then beat the v/hites
of the 4 eggs with 2 tablespoonfuls of sugar, cover the top of
the pie and brown slightly.
DELICIOUS PRUNE PIE.
Make a crust of 1 large cup flour and J/ cup butter ; a little
water ver}' cold. Roll, then take 1 tablespoonful butter and
put it over the roiled crust in small bits ; fold, and leave in the
ice chest half an hour before using. This method of making
the crust gives it a fluffy, puft'-paste-like consistency. For the
filling: Scald ^ pound prunes, then boil until tender with 4
tablespoonfuls sugar and ^2 cup of fruit juice (any left over
juice from preserved fruit will do) ; stone ; add 2 tablespoonfuls
chocolate and 3 tablespoonfuls of the juice. Cover with nar-
row strips crossing each other.
Mrs. A. B. Ward, 176 Tzventy-fonrth St., Milwaukee, Wis.
One cup mashed ripe currants, 1 cup sugar, 2 tablespoonfuls
water,^ 2 tablespoonfuls flour and beaten yolks of 2 eggs. Frost
top with whites of eggs whipped with 2 tablespoonfuls sugar.
One small pineapple grated fine or >^ can grated pineapple,
1 cup cream, i^ cup sugar, yolks of 3 eggs. Mix all together
and bake in a rich paste, add the whites of the eggs, well beaten,
with 2 tablespoonfuls granulated sugar.
Mrs. Alonzo P. Daniels.
(One pie onl^.)
One cup of sugar, ^ cup of butter, 3 eggs beaten together, 1
lemon, juice only. Bake in crust.
One cup of winter wheat flour, 1 tablespoonful of cottolene
or 2 tablespoonfuls of lard, >4 teaspoonful salt, 3 tablespoonfuls
of cold water. Miss Jennie Drake.
Soak the prunes in cold water (1 pound) and when fully
swollen, stew them in w^ater vb cover until very tender. Press
through a strainer, flavor with lemon or pineapple and sweeten
to taste. To each cup of the strained prunes allow 2 eggs and
y2 cup of cream. Beat the yolks, mix with cream, then stir
into prunes, adding the stiffly beaten whites the very last thing.
Make a rich pastry, line the tin and pour in the prune mixture
and bake in a quick oven. Mrs. Lincoln.
One cup sugar, 1 tgg, 1 large kitchen spoon butter, 2 cups
flour, 2 level teaspoons cream tartar, 1 level teaspoon soda (3
teaspoons baking powder can be used instead of cream of tartar
and soda) . Salt and flavor to taste. Filling : 1 cup milk, yolks
of 2 eggs, 1 tablespoon flour, 2 tablespoons sugar. Flavor with
vanilla. Cook in double boiler, stirring constantly until it
thickens. Mrs. E. J. Henry.
PAN DOUDY FOR DESSERT.
Take a nice white granite iron deep baking dish and put
thin pie crust all on the sides, inside the pan ; cut the apples
(pippins) into dice, toss it full of these pieces well wet up with
cold water and sugar and little cinnamon or nutmeg and cover
with upper crust when well baked (slowly). Take off upper
crust and add plenty of fresh butter and more sugar and place
back again and put something heavy on top when cooling. Eat
with cream. Mrs. N. A. Pennoyer, Kenosha, Wis.
One pint of milk, 1 pint of stewed squash, 1 level tablespoon
of butter, 1 level teaspoon of salt, 1 good half cup of sugar,
y2 teaspoon of ginger, % oi 2i nutmeg, grated, 2 eggs, a piece
of stick cinnamon about 2 inches long, 1 teaspoon of ground
cinnamon, % teaspoon of cloves. Put the milk and cinnamon
on the fire in the double boiler and cook for 20 minutes. Rub
the squash through a fine strainer and add the salt, sugar, but-
ter and spices to it. Pour the boiling milk on the mixture. Re-
move the cinnamon and beat well, then set away to cool. When
cool add the eggs, which should have been thoroughly beaten
with a spoon. Line a deep plate with pastry and pour the
squash mixture into it. Bake for 45 minutes in a moderate
oven. Miss L. Thieme.
''The proof of the pudding is in the eating.'' (Or if you pre-
fer the later version "in kissing the cook.'')
ENGLISH PLUM PUDDING.
One and one-half pounds each raisins and currants, y^ pound
each citron and lemon, 1 pound each suet, brown sugar and
bread crumbs, 1 nutmeg, 1 tablespoonful cinnamon, 1 teaspoon-
ful each cloves and mace, ^ teaspoonful allspice, 1 g'fll each
brandy and wine, 6 eggs. Cut lemon and citron in thin
slices, chop suet very fine, being careful to remove all strings,
beat eggs ; put all into bowl, mix well, press into pan smoothly.
Cover closely before putting in steamer. Steam 5 hours. Serve
with brandy sauce, for which cream together tablespoonful but-
ter, 1 cup powdered sugar, add juice of Yz lemon, stir in 3
tablespoon fuls boiling water, heat for 2 minutes over fire, or
until steaming hot, then add quickly the stiffened whites of 2
eggs, beat very hard. Take from fire, pour in wine glass of
brandy and serve. This pudding is better if made several
weeks before using. Leave in pan, put in air tight receptacle.
When wanted for use put covered pan in steamer, same as
when cooking, and steam about an hour.
Mrs. James Flanigan.
MARLBORO HOUSE AMBROSIA.
One pineapple, 1 cocoanut, 1 quart of strawberries, ^ dozen
oranges, ^ dozen bananas. Pare and slice the pineapple round
the fruit. Pare and slice the bananas lengthwise, cutting them
in strips. Divide the oranges in segments, take off all pith and
lay in fine sugar. Pare the cocoanut and place in ice water.
Hull the strawberries and keep them cool. An hour before
serving prepare as many plates as are to be served. Place first
the slice of pineapple, sift over this sugar and a small amount
of the cocoanut, grated. Build a nest of the banana strips, log
cabin style ; fill with the oranges and strawberries, heaping
high ; sift over the sugar and grate the cocoanut until white.
Keep in cold closet until served. Mrs. Guy Magee.
Two scant tablespoons of butter, 2 scant tablespoons of
sugar, 2 scant tablespoons of flour, 1 cup of milk, 4 eggs. Let
the milk boil. Heat flour and butter together, add to them
gradually boiling milk. Cook 8 minutes, stirring often. Beat
sugar and yolks of eggs together, add to the cooked mixture
and set away to cool. When cool, beat whites of eggs stiff and
add to the custard. Bake in a buttered pudding dish in a mod-
erate oven. Serve immediately with cream sauce.
STEAMED GRAHAM PUDDING.
One cup molasses, 1 cup Graham flour, 1 cup white flour,
1 cup sweet milk, 1 cup seeded raisins, 1 cup currants, 1 ^gg,
1 teaspoonful soda. Steam 2^ hours. Use chopped figs in
place of raisins and currants if preferred. Mrs. Chas. Wilson.
BAKED APPLE TAPIOCA.
Let 1 cupful tapico stand 1 5 minutes in cold water, then pour
off and add fresh water and let cook until like jelly. Add 1 cup
sugar, then pour over apples and bake until apples are done.
PLAIN CANADIAN PLUM PUDDING.
One and one-half cups bread crumbs, 1 cup grated carrot,
3 cups flour, 1 cup sugar, 1 cup molasses, 2 cups suet, 2i^ cups
raisins, 1 cup currants, 1 teaspoon soda in 1^/2 cups milk, tea-
spoon baking powder in flour, 1 cup chopped lemon peel. 1 cup
chopped dates, 1 teaspoon cinnamon, i^ teaspoon allspice, little
nutmeg and salt. Steam 4 hours. Use large or small cup for
measuring, according to size of pudding.
Mrs. John Pike, Windsor, Ont.
One quart cream, 4 tablespoonfuls corn starch, 6 tablespoon-
fuls milk. Sweeten to taste ; flavor with sherry ; cook in double
boiler till thick. Line the bottom of pudding dish with ^ pound
of macaroons which have been dipped in sherry and sprinkle
over them 3/ pound of candied cherries cut in half, or canned
ones strained drv. When cream is cold pour over. Serve very
cold. Mrs. G. W. Powell.
Five eggs, 1 cup granulated sugar, 1 cup powdered sugar,
1 cup farina, >2 teaspoon baking powder, 1 pound English wal-
nuts shelled and broken in small pieces. Beat yolks of eggs
■ and sugar 15 or 20 minutes, add other ingredients and mix
well. Fold in the whites of eggs last. Bake in moderate oven
about 30 to 40 minutes. Serve cold with sweetened whipped
cream, flavored with vanilla. Mrs. L. P. Hurter.
A DAINTY DESSERT.
One pint sweet milk in double boiler, 3 yolks eggs beaten
light, add 3 tablespoonfuls sugar and 1 pinch salt. When milk
is at boiling point add egg mixture, stir until it thickens, then
add vanilla to suit taste. Arrange pieces of stale cake in shallow
dish, pour over the custard and set to cool. Serve as follows :
3 egg whites beaten and spread over when served ; scatter the
top with grated cocoanut or blanched shredded almonds.
Mrs. F. Voigtmann.
One pound English walnuts, 9 ounces dates, 7 ounces pow-
dered sugar, 2 teaspoonfuls baking powder. Chop walnuts and
dates, add sugar and baking powder; beat whites of 5 eggs,
add to above and bake y^ hour. Serve with whipped cream.
Mrs. G. W. Powell.
TURK'S HEAD PUDDING.
Three eggs, 2 cups milk, 8 tablespoonfuls flour, (sifted three
times), little salt. Beat a long time. Bake in moderate oven 1
hour. Serve hot with sauce. Mrs. C. C. Cobb.
One quart of milk, ^ cup sugar, 3 tablespoons flour (heap-
ing), 5 eggs — 3 will do. When the milk boils add sugar, yolks
of eggs and flour to it and thoroughly cook. Add caramel until
its flavor suits your taste. Salt. Beat whites stiff, add 2 table-
spoons granulated sugar and when beaten stiff fold in, y^ cup
chopped English walnuts. Sprinkle caramel over top and
brown. Eat cold with cream and sugar. Mrs. A. B. Prindle.
Cream together 1 cup butter, 2 cups of sugar, add the beaten
yolks of 6 eggs and beat together well. In another bowl place
6 tablespoonsof flour and slowly add 1 quart buttermilk. Place
all together and stir well, then flavor with 1 teaspoonful vanilla
and the well beaten whites of 6 eggs. Bake the same as custard
for 40 minutes. Mrs. O. W. Watson.
Peel and core firm, tart apples, 8 or 10, according to size.
Put them over the fire in just enough water to cover them and
sprinkle generously with granulated sugar. Cook slowly until
tender. Take them out with a split spoon. Place in dish in
which you wish to serve them. Bring the liquid left from them-
to a boil and add to it >4 cup of gelatine, which has been soaked
in a very little water; when this is dissolved pour over the
apples. Set to cool in ice chest. Serve with cream, plain or
whipped. Mrs. F. Voigtmann.
One-half box gelatine, soak in cold water 15 minutes; add
1 pint boiling water, 2 cups sugar, juice of 4 oranges, juice of
1 lemon, stir and strain. When thick as syrup add beaten whites
of 5 eees. Form in small cups and serve with cream.
^^ Mrs. G. W. Powell.
One cup sugar, 2 eggs, 1 tablespoonful flour, 1 teaspoon
baking powder, 1 cup walnuts quartered, 1 cup dates, seeded
and cut in two. Mix in order written. Baked about >4 hour
in moderate oven. Serve with whipped cream, sweetened to
taste, and flavored with vanilla. Mrs. E. C. Noe.
Two and one-half cups of flour, 1 teaspoonful soda, >4 tea-
spoonful salt, y2 teaspoonful cinnamon, ^^ teaspoonful nut-
meg, 1 cup chopped suet, 1 cup raisins, 1 cup of milk, 1 cup of
molasses, 1 cup shelled and blanched almonds, chopped but not
too fine. Sift soda, salt and spice into flour, then add suet,
raisins and nuts, mix thoroughly. Then mix milk with mo-
lasses and add last. Steam 3 hours. Mrs. G. W. Powell.
One-half cup butter, 2 tablespoons sugar, 2 eggs, 2 cups flour,
1 cup milk, 3 teaspoonfuls baking powder, 1 cup raisins
chopped fine. Steam in small cups >^ hour.
Mrs. G. W. Powell
One-half cup seeded raisins, 1 cup sweet milk, 2 eggs, 3
tablespoons melted butter, 1 tablespoon sugar, 2 cups sifted
flour, 3 teaspoons baking powder, 1 teaspoon salt. Put into
well buttered mold and steam 1 hour. Serve with sweet sauce.
Miss Alma Soderberg.
Take a large pineapple, cut the top off thick enough to leave
the pines intact. Scoop out the inside so as to leave only the
shell. Take the scooped out pineapple and shred from the core.
Cut one grape fruit in half and scoop out the pulp. Seed 1
pound of white grapes. Mix fruit and sweeten to taste. Add
about 1 dozen Maraschino cherries, ^ cup Maraschino liquor,
y2 cup sherry wine, 1 tablespoon brandy. Put all in pineapple
shell and cover tight. Place in a very cool place until ready to
serve, then tie a pretty bow of pink ribbon around the pines be-
fore sending to table. Mrs. Macquarrie.
Two eggs, 1 cup molasses, 2 cups flour, 2/3 cup suet, but-
ter size of walnut, 1 cup sour milk, 1 teaspoonful soda, ^2 tea-
spoonful cinnamon, ^ teaspoonful allspice, 1 cup seeded raisins,
54 teaspoonful salt. Steam 1 hour. Serve with cream.
Mrs. Emma Bissell.
One heaping tablespoonful butter, 1 cup sugar, rub to cream
with butter, 2 teaspoonfuls baking powder in 2 cups flour, 2
eggs, pinch of salt, 1 cup milk, 1 quart blueberries. Flour ber-
ries before putting them into batter. Steam 2 hours. Serve
with hard sauce. Christine Munson.
(For Sunday night supper.)
Six eggs, 6 tablespoonfuls water, pinch salt, 6 macaroons,
rolled into coarse crumbs, 1 large spoonful flour, 3^ teaspoon-
ful baking powder. Mix baking powder with flour and grad-
ually add water and unbeaten eggs. Beat well, add salt and
macaroons. Fry slowly in hot butter and when almost done
put under broiler to make it puff up. Remove carefully and
sprinkle powdered sugar over it and garnish with eighths of
lemons and a large spoonful of currants or raspberry or straw-
berry jelly. The lemon is to be squeezed over omelet if liked.
Mrs. N. E. Johnson.
ORANGE GELATINE (FINE).
Soak Yo box Plymouth Rock gelatine in 1 cup cold water.
When dissolved add 1 cup boiling water. Take juice of 6
oranges and 1 lemon, the rind of 1 orange and part of the lemon
rind and 3 cups of sugar. Stir up well, but do not put on the
fire. Add the gelatine. Let cool, then for 15 minutes beat into
it the whites of 3 eggs (beaten). Serve in sherbet cups with
whipped cream.. In warm weather prepare the day before
using. Mrs. Howard Robinson.
FARINA PUDDING. •
Two ounces of butter, 3 tablespoons of farina, 1^^ pint of
boiling milk, 5 eggs, 5 tablespoons of sugar, grated rind of 1
lemon. Melt the butter, mix the farina with it, add the boiling
milk, cook this to a thick mush. When cool take the yolks of
the eggs, sugar, grated rind of lemon, whites of eggs, well
beaten, and mix all well together. Butter a pudding dish, flour
it over and pour in the pudding. Place in a pan of boiling
water. Bake 1 hour. Sauce : Yolks of 2 eggs, 4 tablespoons
of sugar, Y pound of butter. Cream butter and sugar together,
add the eggs, and let it simmer a few minutes. It is best made
in a bowl and placed in hot water. Mrs. August Heuer, Jr.
One-third box of Cox's gelatine, dissolved in a tea cup of
milk, 1 quart of double cream, whipped stiff, 3 eggs, 1 tea cup
of sugar. Mix the yolks of the eggs, well-beaten, with the milk
and gelatine, then add the sugar. Pour into the whipped cream,
without cooking, then add the whites of the eggs, well-beaten,
and flavor with vanilla, rum or sherry wine. Then pour into
moulds lined with lady fingers, and put in a cold place. Dis-
solve the milk and gelatine by heating and stirring.
Mrs. Edward Fallon.
Slice 6 or 8 good tart apples in a 3 quart tin pan and add 1
cup of sugar, 1 heaping teaspoon of butter, enough hot water
to not quite cover the apples (many other fruits are equally
good). Crust for Cobler: 2 cups of sifted flour, sift again
with 2 heaping teaspoons of baking powder, 1 cup of milk, a
pinch of salt. Mix well with a spoon and drop on top of the
appless, leaving a hole in the centre for the steam to come
through. Cover tight and do not remove the cover until done.
Set where it will boil very slowly ^ of an hour. Use hard
sauce or cream and sugar as preferred. (This same receipt,
with i^ cup more flour, makes a delicious dumpling for pot pie.)
Miss Emma Butler.
Two apples (greenings or other hard apples), 1 pound sugar,
3 cupfuls water, 1 slice lemon, ^ stick cinnamon, %. pound
candied ginger. Make a syrup of sugar, water, ginger, lemon
and cinnamon. Pare apples with silver knife and throw in cold
water to preserve color. Put syrup in a small stone crock and
whole apples in syrup. Bake in a slow oven, turning occasion-
ally, until tender and transparent. Serve cold with a large
spoonful of whipped cream. Mrs. N. E. Johnson.
(A La Tanty.)
Two ounces Malaga grapes, 2 ounces Sultana grapes, 2
ounces Corinth grapes, 2 ounces candied orange or lemon peel,
4 ounces stale lady fingers, 4 eggs, 4 tablespoonfuls sugar, 1
tablespoon cornstarch, 1 pint milk, 1 tablespoonful rum. Place
alternate rows of fruit and lady fingers in a mold (buttered)
beginning with fruit and ending with lady fingers. Mix the
remaining ingredients and pour over the whole. Place in
steamer and steam for two hours. Serve with a Sambayon
sauce. Mrs. N. E. Johnson.
Scald 1 quart of milk. Add 3 tablespoons of butter, 5 table-
spoons of flour rubbed together. Cook until thick. When cool
add yolks of 12 eggs and 6 tablespoons of sugar. Then fold in
the whites of 12 eggs, which have been beaten stifif. Flavor
and bake in moderate oven. Serve with hard sauce.
QUEEN OF CUSTARDS.
Put one pint of new milk in double boiler, sweetened to
taste Beat 4 eggs verv light and add to milk. Cook until a
thick coating covers the spoon and set aside to cool. Dissolve
1/ box of gelatine and add to custard when it begins to cool
After it begins to congeal, add ^4 pound of candied cherries and
y. pound of candied pineapple. A quarter pound of alrnonds
blanched and chopped. Stir all these into custard Add 1 pint
of whipped cream and put into a mold to freeze. A pint of rich
cream whipped stiff and added to custard, improves it very
much ' Serve with hot sauce. Sauce : One pint of brown
sugar y2 pint of water, 1 heaping tablespoon of butter, and
wine from maraschino cherries. Flavor with whiskey. Cook
until thick. Slice the pudding and pour sauce over it, or you
can serve with whipped cream. It is better with sauce.
Miss Jennie A. Drake.
One cup stale bread crumbs, 1 cup chopped suet, 1 cup coffee
A sugar, 1 cup flour, 1 cup sour milk, 1 teaspoonful of soda, 1
nutmeg grated, 1 teaspoonful cinnamon, 1 pound of raisms.
Steam three hours. Delicious and cheap. Serve with hot
sauce. ^''' ^^«^^-
Soak 1 cupful tapioca in 2 cupfuls cold water. Cook until
transparent, adding more water if necessary. Then add 1 cup
of browned sugar, a good pinch of salt and butter size of an
ees Bake about 30 minutes. Serve with whipped cream,
sweetened and flavored. Mrs. C. A. Burton.
AUNT HELEN'S SUET PUDDING.
One cup of suet chopped fine, a pinch of salt, 1 cup of New
Orleans molasses, >^ teaspoon soda in molasses, 1 cup milk,^
cups flour (no more), 2 cups raisins, chopped. Boil m mold
3 hours. Sauce : 1 cup butter. 2 cups granulated sugar
(creamed), 2 eggs beaten stiff. Mix eggs and creamed butter
and sugar and put into a double boiler. Stir occasionally till
it foams Tnst before serving add brandy, vanilla and nutmeg,
6 tablespoons of boiling water. In winter you can keep this
pudding in the mold any length of time. Lucta C. Beebe,
DELICIOUS PLUM PUDDING.
One cupful beef suet chopped fine and smooth, 1 cupful fine
cracker crumbs, 1 cupful sifted bread crumbs, 1 cupful raisins,
1 cupful currants, 1 cupful almonds chopped coarse, 1 cupful
candied or preserved cherries, 1 cupful candied orange, lemon
and citron mixed, 1 cupful flour with 1 teaspoonful baking
powder, 1 cupful molasses, 1 cupful grape juice, 1 cupful sugar,
1 cupful apples, chopped, 4 eggs, 1 teaspoonful salt, 1 teaspoon-
ful cinnamon, 1 teaspoonful grated nutmeg. Soak raisins, cur-
rants and almonds in hot water. Rub skins off almonds and
chop. Dry raisins and currants on back of stove. Shave
orange peel, lemon peel and citron fine (do not chop). Mix
fruit, nuts and candied cherries with flour. Set aside. Chop
suet fine, add cracker crumbs, bread crumbs and molasses,
sugar, apples, grape juice, spices, and well-beaten eggs.
Pour into a well-buttered mold and boil five hours. After
boiling remove lid of mold and dry well on back of stove
or in a slow oven before putting away for Christmas day.
Steam for at least 1 hour when ready to serve and pour over
it 1 cupful of rum and a little granulated sugar and light it up.
Do not forget the holly for center. Serve with foaming sauce.
Mrs. N. E. Johnson.
Wash y2 cup rice and let cook for about 3 hours in double
boiler with a quart of milk and 1 teaspoon salt, and when cold
whip 1 pint of cream and stir all together. Put in a mold and
let get cold. Serve with hot raspberry or any other red fruit
sauce. Mrs. Geo. E. Watson.
Six nice red apples. Take out core and fill with light brown
sugar; also spread sugar over them. One teacup of water.
Bake until done. Elinor Ericksen.
This quick dessert is both dainty and delicious, but must be
prepared while the substantial part of the meal is being eaten,
and served at once. Provide 2 dozen good marshmallows and
make 1 dozen sandwiches of them by placing ^ teaspoonful of
some jam (strawberry preferable) between two marshmal-
lows. Place these in a baking pan and set in a very hot oven a
moment until they pnff. Take out, put 2 of the sandwiches on
a small plate, for one service, covering- with a tablespoonful of
whipped cream and a bit of jam on top. Ida S. Dozvns.
Figs stuffed with English walnuts or pecan meats are de-
licious. Ida S. Downs.
ROLLED APPLE DUMPLINGS.
Make a rich baking powder biscuit dough, roll it out in a
sheet less than Yz an inch thick (as thin as it can be handled
well). Cover thickly with chopped apples and roll up as com-
pactly as possible. Now cut this roll into sections, nearly 2
inches thick, placing these in a granite dripping pan. Mix 1
dessertspoonful of flour through 1 cupful of sugar, add a little
more than one cupful of cold water, and cook 10 minutes.
Pour this over the dumplings (ladle it over them with a spoon),
grate a little nutmeg over them or sprinkle them with allspice,
and bake to a good biscuit brown. Serve with cream, plenty of
it, and sugar, or with hard sauce. The Greening apple is to be
relied upon. Ida S. Downs.
SHERRY WINE JELLY.
One-half package gelatine, >^ cup cold water, y^ cup boiling
water, 1 cup sugar, ^4 cup lemon juice, 1 cup sherry wine, 1>^
tablespoonfuls iDrandy. Soak gelatine in cold water 10 min-
utes. Pour on boiling water and stir. Add sugar, lemon
juice, wine and brandy. Stir until sugar is dissolved. Strain
into jelly mold and cool. Serve alone or with whipped cream,
or rich custard. Ida S. Downs,
What's the Pudding without the Sauce?
WHIPPED CREAM SAUCE.
One cup cream, 1 teaspoon ful lemon or vanilla, ^ cup pow-
dered sugar, white of 1 ^gg. Mix the cream, vanilla and sugar
and whip it without skimming off the froth. Add the beaten
white of the tgg and beat all together. Serve it on any pudding
usually eaten with sugar and cream.
One-half cup of butter, 1 cup powdered sugar, 1 teaspoonful
vanilla, 2 tablespoonfuls wine or fruit juice, % cup boiling
water, white of 1 ^gg beaten to a foam. Cream the butter, add
the sugar, vanilla and wine. Just before serving add the boil-
ing water, stir well, then add the Qgg, and beat till foamy.
CREAMY SAUCE FOR CHRISTMAS PUDDING.
One-half cup butter, 1 cup powdered sugar, %. cup cream, 4
tablespoons sherry wine. Beat the butter to a cream, add sugar
slowly, beating all the time. When smooth and light add the
wine gradually, then the cream, a little at a time. When well
beaten place in double boiler and stir over fire until the sauce
is smooth and creamy. Mrs. R. W. Murison.
SAUCE FOR STEAMED FRUIT PUDDINGS.
One-half cup of butter, 1 cup brown sugar, 1 egg, cream
these together. Put in a dish and pour over a little hot water,
about a tablespoonful. Flavor with one teaspoonful lemon ex-
tract. Place over a dish of hot water and let it steam.
HARD SAUCE (FOR HOT PUDDINGS).
One-fourth cup butter, ^ cup powdered sugar, ^ teaspoon-
ful lemon or vanilla or a little nutmeg. Rub the butter to a
cream in a warm bowl. Add the sugar gradually, then the
One cup boiling water, 1 tablespoonful cornstarch, % cup of
butter, 1 cup powdered sugar, 1 egg, 1 saltspoon grated nut-
meg, ^ cup wine. Wet the cornstarch in cold water and stir
into the boiling water. Boil 10 minutes. Rub the butter to a
cream, add the sugar gradually, then the egg, well-beaten, and
nutmeg. When the cornstarch has cooked 10 minutes add the
wine and pour the whole into the butter, sugar and egg, stir-
ring until well mixed. Half a cup of jelly melted in ^ of a cup
of boiling water and poured into a butter and sugar mixture
makes a pleasing variety.
Put Vi a cup of sugar in an omelet pan and stir over the fire
until melted and a light brown color. Add /2 cup of boilmg
water and simmer 10 minutes.
Two cupfuls sugar, 1 teaspoonful flour, 3 tablespoonfuls but-
ter 2 eess 1 cupful water, 1 teaspoonful vanilla. Cream sugar,
flour and butter well and add beaten yolks Place bowl in a pan
of boiling water and gradually add 1 cupful water. Stir well.
When ready to serve add 1 teaspoonful vanilla and beaten
whites on top. When serving mix whites with rest of sauce.
^ Mrs. N. E. Johnson.
Two yolks of eggs, 1 teaspoonful cornstarch 2 tablespoon-
fuls su/ar, 1 tablespoonful rum, 1 cupful milk, 1 cupful cream.
Mix cornstarch with cold milk, add sugar and beaten yolks
Cook until it thickens. Add cream, reniove from fire. Add
rum, and serve. ^rs. N. E. Johnson.
'7/ you zvoiild have delicious cake,
The greatest care, friend, you must take;
Both hozv you mix and how you bake."
HICKORY NUT CAKE.
Two cups pulverized sugar, Ya cup butter, 1 cup milk 1 cup
hickory nut meats, whites of 4 eggs, 2 teaspoonfuls baking
powde'r, flour to make rather stiff. Flavor with vanilla. Put
it together with boiled frosting.
LEMON FILLING FOR CAKE.
One cup pulverized sugar, 1 egg, mixed well together ; juice
and rind of 1 lemon; 1 cup boiling water Cook in double
boiler and thicken with 1 large tablespoonful cornstarch.
One cup of sugar, ^ cup of butter, 2 eggs, 1 cup sweet milk,
2 cups flour, 2 teaspoonfuls baking powder, 1 teaspoonful
vanilla or lemon extract. Stir sugar and butter to a cream, add
beaten eggs, then the milk, and flour and baking powder sifted
together. Add flavoring. Bake in hot buttered muffin rings in
ICING FOR CAKES.
One cup sugar and 3 large spoonfuls cold water. Boil until
it hardens when dropped in cold water. Add beaten white of
I egg and flavor with lemon or vanilla. Beat until it begins
to stiflFen. Mrs. E. H. Reed.
Four and one-half cups of I Kings 4:22, 1^ cups Judges
5:25 (last clause), 2 cups Jeremiah 6:20 (sugar), 2 cups I
Samuel 30:12 (raisins), 2 cups Naham 3:12, 1 cup Numbers
17:8, 2 tablespoonfuls of I Samuel 14:25. Season to taste of
II Chronicles 9:9, 6 of Jeremiah 17:11, a pinch of Leviticus
2:13, ^ cup of Judges 4:19 (last clause), 2 teaspoonfuls of
Amos 4:5 (baking powder). Follow Solomon's prescription
for making a good boy. Proverbs 23:14, and you will have a
Two quarts molasses, 1 quart cream, 2 pounds brown sugar,
^ pound citron, Yz pound lemon peel, ^ pound almonds or
hickory nuts, 2 tablespoons soda, grated lemon peel of 2 lemons,
cinnamon, nutmeg and allspice to taste. Let molasses, sugar and
butter melt together (not boil). Cool and add cream. Add
flour, but not too much. Mold out and bake. May let batter
stand over night. Mrs. August Heiier, Jr.
Two cups sugar — 1 powdered and 1 granulated, }4 cup but-
ter ; mix these with hand : ^ cup cold water, whites of 6 eggs,
beaten stiff. Add gradually 3 cups flour. Beat all well, then
add 3 level teaspoons of baking powder placed in sifter with 1
tablespoon of flour. Sift this in and beat the cake only to mix
the powder through. Do not beat hard after adding the baking
powder. Mrs. Neisbrod, Cincinnati, Ohio.
Three eggs, 1 cup sugar, 4 tablespoons boiling water, ^ cup
of flour, vanilla flavoring, 1 teaspoon baking powder. Bake in
jelly tins. Whipped cream filling. Mrs. J. B. Pike.
BLACK CHOCOLATE CAKE.
One cu]) butter. 2 cups pulverized sugar, 2^ cups (scant)
flour, 1 cup milk, 5 eggs beaten separately, 2 teaspoons baking
powder, 1 cake Baker's vanilla chocolate grated and put in
just before the flour. Filling: y2 cake Baker's vanilla choco-
late, 1 cup sugar, 4 tablespoons milk. Put in double boiler.
When hot add 1 well-beaten egg and let boil 20 minutes. When
cool add 1 cocoanut, grated.
Mrs. Robertson, Buffalo, Nezv York.
TUTTI FRUTTI CAKE.
Bake white cake in three layers. Cook as a custard 1 cup
thin cream, yolks of 2 eggs, 1 tablespoonful cornstarch, mixed
with milk, a pinch of salt, 2 tablespoonfuls granulated sugar.
When cold add 1 teaspoonful vanilla, }^ cupful nut meats, ^
cupful mixed crystallized fruit. Spread between cake layers.
One-half cup butter, 1 cup sugar, 3 eggs (whites beaten sep-
arately- ), 6 tablespoons Baker's Cocoa, }i cup milk, 1 tablespoon
vanilla, 2 teaspoons baking powder, 1^ cups bread flour; or,
2 cups pastry flour ; a pinch of salt. Add whites of eggs last,
well beaten. Mrs. Williams, Waukegan, III.
Two cups sugar, ^ cups butter, 5 eggs, 1 cake of sweet
chocolate (grated), yo pound chopped almonds (blanched), 1
cup of boiled potatoes (well mashed), 2 cups of flour, 2 tea-
spoons baking powder, 1 teaspoon each of mace and cinnamon.
Bake in a loaf. Mrs. Voightmann.
HAZEL NUT TORTE.
Yolks of 6 eggs, stirred light, with 6 tablespoons of pow-
dered sugar, 6 tablespoons grated hazel nuts, 2 teaspoonfuls
of baking powder. Beat the whites of eggs to froth and beat
in batter. Bake in layers. Cream for Same: 1 pint rich
cream, whipped, and 5 sticks sweet chocolate, 1 teaspoon
vanilla. Lillian L. Binz.
HASTY APPLE COFFEE CAKE.
One-half cup granulated sugar, J4 cup butter, 2 eggs, a gen-
erous cup of sweet milk, 2^/^ cups flour, 2 teaspoons baking
powder, flavor with lemon. This will make two oblong cakes
or three the size of ordinary layer cakes. Cover evenly with
sliced apples (or peaches when in season). Sprinkle with
sugar and bits of butter ; cinnamon and nuts, chopped, may be
added. Mrs. Voightmann.
One cup sugar, 2 eggs separated and beaten well, 1 cup flour,
1 teaspoon baking powder in the flour. After all beaten, add
lA cup boiling milk with 1 teaspoonful butter in it. A little
vanilla. Bake in 2 layers. Filling : 1 cup powdered sugar, %
cup butter beaten together, 2 tablespoonfuls strong coffee, 2
level teaspoons of cocoa, a little vanilla. Spread between lay-
ers and on top. Mrs. George Brown, 18 Francis St.
Twelve eggs beaten separately, 2 cups sugar, 1 cup butter,
1 cup molasses, 3 cups flour (unsifted), 2 teaspoonfuls baking
powder, 2 teaspoonfuls cinnamon, 2 teaspoonfuls allspice, 1 tea-
spoonful cloves, 2 nutmegs ground, 3 pounds currants and 2
pounds raisins (prepare and dry day before making), ^ pound
citron, % pound orange peel, small piece of candied pineapple,
a few candied cherries, all sliced very fine ; ^ pound chopped
figs. Ten cents' worth each almonds and walnut meats, also a
few hickory nuts if desired. Wine glass of either rum or
brandy. In mixing take a little of the 3 cups of flour and
mix with fruits. Mix thoroughly and add whites of eggs last.
Steam 5 hours, then dry in oven. Will make four quarts.
Mrs. G. W. Powell
PINK MARBLED CAKE.
One cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups flour,
y2 cup pink sugar, whites of 5 eggs, 2 teaspoons baking pow-
der. Take a part of the white batter and add Yi cup pmk sugar.
Pour a laver of the white batter into the baking pan, then drop
the pink batter with a spoon in spots and spread the remainder
of the white batter over it. Flavor with lemon. Marbled
Chocolate Cake can be made by the above recipe by adding 5
tablespoons grated chocolate. Moisten with milk and flavor
with vanilla to a cup of white batter instead of pmk sugar.
Mrs. Geo. E. Watson.
One-half cup butter, 2 cups sugar, 1 cup milk, 3^ cups
flour 4 eggs, 2 level teaspoons cream tartar and 1 of soda.
Bake in layers. This quantity is for 4 layers. Filling : White
of one Qgg beaten stif¥, 1 cup powdered sugar, juice of 1
orange and grated rind of 2.
One cup sugar, >^ cup butter, Yi cup sweet milk, 2 eggs, 2
teaspoonfuls cream of tartar, 1 teaspoonful soda, 1>4 cups
flour or 2 cups pastry flour (scant), 1 pound English walnuts.
Save 16 halves, chop the rest of the nuts fine and sprinkle with
a little flour ; stir into cake and bake. Frost with white frost-
ing and put halves of nuts on top.
APPLE SAUCE CAKE.
Cream together 1 cup sugar and half cup butter, add a little
salt, Y teaspoon cloves, 1 teaspoon cinnamon, a little nutmeg,
1 cup raisins. Dissolve 1 teaspoon soda in a little warm water
and stir into it 1 cup of unsweetened apple sauce. Let this
foam over the ingredients in the mixing bowl. Beat thoroughly
and add 2 cups flour. Bake in a loaf about 1 hour.
Miss Bailey, Maiden, Mass.
ENGLISH FRUIT CAKE.
(A delicious wedding cake.)
Three pounds each of dates, currants and raisins, 1 pound
citron, 1 pound candied cherries, 1 pound blanched almonds, 3
pounds of eggs (9 eggs make 1 pound), Sj^ pounds flour, 2%
pounds butter, Ij/^ pounds brown sugar, 1 cup molasses, 2 nut-
megs, 1 heaping tablespoonful soda, 1 heaping tablespoonful
cinnamon. Bake in moderate oven 5 hours. Half the quan-
tity will make three good-sized loaves.
Miss Bailey, Maiden, Mass,
One and one-half squares chocolate, 1-3 cup sugar, ^ cup
milk, ^ teaspoon vanilla, yolk of 1 Qgg beaten. Put all to-
gether in bowl and dissolve over tea kettle. Stir until smooth.
One-fourth cup butter, ^ cup sugar, % cup milk, 1 tgg, Yz
teaspoon saleratus, 1 cup flour. Then add chocolate mixture
and a little more flour. Mix well together and bake in a slow
One cup butter, 1 cup light brown sugar, 3 eggs, ^ cup
molasses, 1 teaspoon soda, 1 cup milk, 4 cups of flour, nutmeg,
1 cup raisins and Yz cup currants.
One-half cup butter, 2 cups flour, whites of 4 eggs, Vt. cup
sugar, y^ cup water, 1 cup nut kernels, 1 teaspoon baking pow-
der. Beat butter and sugar to cream. Then add water and
flour. Stir until smooth. Add half well-beaten eggs. Then
nuts. Then the remainder of whites and baking powder. Pour
into square flat tins lined with buttered paper to the depth of
3 inches. Bake in moderate oven 45 minutes.
Mrs. Homer Glidden.
Chop fine 1 cup of pork, add 1 cup hot water, 1 cup brown
sugar, 1 cup molasses, 4j4 cups flour, 1 teaspoonful soda dis-
solved in a little water, 1 teaspoonful each of cloves, nutmeg
and cinnamon, y^ pound raisins, currants, and piece citron.
Bake 1^ hours. This makes 2 loaves.
Miss Bailey, Maiden, Mass.
MOTHER'S POUND CAKE.
Three eggs, 1^ cups sugar, 1 cup butter, 2^^ cups flour,
scant y2 cup milk, heaping teaspoon baking powder. Flavor
with nutmeg. Beat butter, sugar and eggs slightly. Add other
ingredients and m.ix lightly. Bake in a moderate oven.
Mrs, Geo. E. Watson.
Two-thirds of a cup of butter, 1 cup sugar, 2 eggs, I/2 cup
milk, 2 cups flour, 1 teaspoon cream tartar in flour, 3^ teaspoon
soda dissolved in a little water. Flavor with vanilla. Chop
walnuts, put on top of cake, and then bake.
Two cups sugar, 2 cups flour, lA cup cold water, yolks 5
eggs, whites 3, the juice and grated rind of one orange, 2 tea-
spoons baking powder. Beat the yolks very light, then add
sugar and water. After beating thoroughly then add other
ingredients. Stir in lightly beaten whites lastly. Bake in layer
tins and make a cream filling flavored with grated rind of an
orange. Mrs. Geo. E. Watson.
One sponge cake (baker's sponge cake), 1 glass currant jelly,
1 glass sherry wine, 5^2 pint whipping cream. 1 pint custard.
Split sponge cake and pour wine over it until all the wine is
absorbed. Spread the jelly between the layers. Whip the
cream until stiff, sweeten and flavor with vanilla, and spread
on top of cake. Serve with custard.
Custard — Make a soft custard of 1 pint milk and the yolks
of three eggs. Flavor with vanilla and serve very cold.
Mrs. D. O. Macquarrie.
Two eggs, 1 cup sugar, 2 tablespoons flour, 2 teaspoons bak-
ing powder. Beat all together, then add 1 cup dates seeded, 1
cup walnuts broken in half. Bake about 20 minutes or until
it drops. , ^^^ ^ Mrs. Weber.
FRENCH CHOCOLATE CAKE.
Make a caramel of 2 squares of chocolate, 1 cup of sugar,
y2 cup of sweet milk and yolk of 1 ^^'g. Boil until it thickens,
then set away to cool. Cream 1 cup sugar with 2/3 cups but-
ter, add 2 well-beaten eggs, then 1 cup of milk, 1 teaspoon
vanilla. Add the cooled chocolate, and lastly 2 cups of flour
with 2 teaspoons baking powder. Bake in 3 layers. Put to-
gether with any good white frosting.
Yolks of 10 eggs, whites of two (well beaten), 1 pound of
butter, 1 pound of sugar, 1 pound flour, 1^ teaspoonfuls bak-
ing powder. Add flour and whites of eggs last.
Mrs, E. J. Bowes.
One-half cake Baker's chocolate melted with ^ cup milk,
yolk of 1 ^gg, 1 cup sugar. Cook until smooth. Let this cool
while you mix 1 cup sugar. Yz cup butter, 2 eggs, ^ cup milk,
2 cups flour, 2 teaspoons baking powder. Flavor with vanilla.
Add the chocolate and bake in layers.
Inside Filling — Whites of 2 eggs, same amount of water.
Beat to a froth. Add 2 pounds confectioner's sugar till very
thick. Spread >4 inch thick.
Outside Coating — One-half cake chocolate, 1 cup sugar, y^
cup milk. Flavor with vanilla and boil until creamy and pour
over cake. Mrs. Slayton.
One-half cup butter, l^^ cups granulated sugar, 1 cup milk,
3 cups flour, 3 teaspoons baking powder, whites of 6 eggs, 1
teaspoon vanilla flavoring. Filhng: Dissolve 5 tablespoons
gum arabic in a gill of cold water ; then stir in y^ cup pow-
dered sugar and boil all together without stirring until a little
dropped in cold water can be rolled into a soft ball between the
fingers. Have ready beaten the white of an egg. Strain the
syrup into it, beating all the time. Add 1 teaspoon vanilla,
also. When well blended spread on cake. Mrs. Horn.
One tablespoon butter, 2/3 cup sugar, 2 teaspoons baking
powder, 2 cups blueberries, 1 cup milk, 2 cups flour, 2 eggs.
Mix as for any cake, adding the blueberries last, floured well.
Two cups dark brown sugar, 2/3 cup butter, >4 cup sour
cream or milk, >^ cup any kind milk, 2 cups flour, 3 eggs, y2
teaspoon cloves, 1 teaspoon cinnamon, 1 even teaspoon soda.
Bake in lavers and put together with icing.
Mrs. Harriet Morse.
Beat together 2 cups of granulated sugar and 2/4 cup butter
to a cream, then add 5 eggs beaten light and >4 teaspoon salt
i^ cup milk, 1 cake sweet chocolate (grated), 3^ pound
blanched almonds, 1 cup boiled grated potatoes, 2^^ cups
flour, 2 teaspoons baking powder and 1 teaspoonful of cmna-
mon, allspice and cloves. Bake in deep pan in moderate oven.
Lilliam L. Bins.
Three eggs, not quite jA cup of sugar, 1 teaspoonful of but-
ter, 1 tablespoonful of milk and 2 of boiling water, 1 teaspoon-
ful' soda and 2 of cream of tartar. One cup of flour sifted five
times. Bake in lavers. Filling : Take a cup of sugar and %
of a cup of water. ' Boil until it "hairs." Pour on to the beaten
whites of two eggs. Add three bananas well crushed. Beat
well and spread between lavers, top and sides.
Mrs. J. S. Johns, Owen Sound, Canada.
One and a half cups of flour, 1 cup sugar, >^ cup milk, 1/3
cup of butter, 2 eggs, 1 pint blueberries, ^^ teaspoonful nutmeg
and cinnamon, IJA teaspoonfuls baking powder. Flour berries
before putting into cake. Mrs. A. B. Clayton.
The following recipe of wedding cake is the one used for
many years by the confectioner to Queen Victoria. It was
made for all the marriages in the royal family and sent often
as a gift from Victoria to other royal households. Some time
before her death she pensioned this maker of cakes. The room
in which the cake is kept has an even temperature of 60 de-
grees. Twice a year the cake is tested and remoistened with
brandy. This is quite a ceremon}^ and often attended bv mem-
bers of the royal family. The frosting and ornamentation is
not put on till the cake is ordered. The last cake Queen Vic-
toria ordered was seven feet high.
THE QUEEN'S WEDDING CAKE.
Twelve eggs, 1>< pounds of white sugar, 1 pound of butter,
1 cup of brown sugar, 1 pound of flour, 1 pound of almonds, 2
pounds of citron, 4 pounds of raisins, 2 pounds of currants, 1
nutmeg, 2 spoonfuls of cloves, 2 spoonfuls of cinnamon, 1 quart
of brandy, Vo cup of boiled milk. The almonds must be
blanched and cut in strips ; the raisins seeded ; the citron
sliced ; the currants washed and dried the day previous to the
mixing. The flour, sugar and almonds are dried and slightly
browned in a slow oven ; the eggs must be separated and
beaten stiff; the butter and sugar must be beaten till creamy,
then add flour and eggs alternately, then milk and spices — then
with a wooden spatular beat in the fruit, add 1 pint of brandy,
and cook four hours in an evenly heated oven. The pan
should be raised from the bottom of oven. After the cake is
baked and cold turn over it the remaining pint of brandy.
Wrap in parafline paper and box. Once a year the cake should
be removed from box and another pint of brandy poured over
it. It will keep and grow better for several years.
Mrs. Guy Magee.
Two eggs, 1 cup of sugar, 1 cup of flour (heaping), ^ cup
of boiling milk, lA teaspoonful of soda, 1 teaspoonful cream of
tartar, ^ teaspoonful of vanilla, a pinch of salt. Drop the
yolks of eggs in a bowl without beating, stir in the sugar, a little
at a time, until all is fine and creamy. Then pour on the boil-
ing milk, then the flour with the soda and cream of tartar;
lastly fold in the whites very lightly. Bake in a rather quick
oven. Miss Grace Brown, Portsmouth, N. H.
One cup of butter, 2 cups sugar, 3 cups of flour, 5 eggs, >4
cup cream, y. teasponful dry soda, 1 teaspoonful cream of
tartar Mix butter and sugar, add cream and cream of tartar
then the eggs alternately with the flour; ^ teaspoonful of
vanilla ; add soda the last thing. ., a, rr
Miss Grace Brown, Portsmouth, N. ti.
One pound pulverized sugar, ^/i pound butter, 1 pound flour,
9 e^^s (whites and volks beaten separately), K teaspoon soda
dissolved in very little milk. Cream the butter and sugar with
the hands, then add yolks, then the flour, and lastly the whites
of eggs beaten to a stiff froth.
Mrs. Dan Cowles, Gloversville, N. Y.
SOUR CREAM NUT CAKE.
Two eggs, 1 cup granulated sugar, i^ cup rich sour cream,
1/2 teaspoon soda, 1 heaping cup sifted flour. Bake in two lay-
ers Filling for Nut Cake : Boil 1 cup sugar in 2 tablespoons
of water until it hairs. Add beaten whites of 2 eggs. When
cool flavor with extract of lemon. Spread on cake and cover
with chopped hickory nuts or English walnuts.
Mrs. Genevieve Bookzvalter.
SOFT GINGER CAKE.
One-half cup of sugar, ^ cup of butter, 2 cups of flour, 1
cup of molasses, 2 eggs, ^^ cup raisins, >4 teaspoon of baking
soda, 1 cup of boiling water, 1 teaspoon of gmger, a little
ground cloves. Stir water in cake slowly, the last thing. Bake
in slow oven. Mrs. H. S. Hams.
MAPLE SUGAR FROSTING.
One cup maple sugar, 5 tablespoonfuls cold water. Boil
until it threads. Pour over the beaten white of 1 egg, beat
a few minutes.
One package of chocolate grated, 1>^ cups of milk and
water mixed, }4 cup of powdered sugar. Boil 5 minutes in a
double boiler. Stir constantly. Remove from fire, add 1 table-
spoonful of vanilla. Mrs. A. G. Drake.
Ten eggs, 10 ounces of butter, 1 pound blanched almonds,
y2 pound citron peel, 3/ pound orange, 3^ pound lemon, 1
pound coffee sugar, 1 pound flour, 8 drops oil of cinnamon, 10
drops of lemon. Beat the whites and yolks separate and the
butter and sugar together. Beat it well before putting in the
tin. Mrs. J. S. Johns, Canada.
One cup coffee sugar, 1 cup sweet milk, 2 cups flour, 1 cup
currants, 1 cup raisins, ^ cup molasses, 4 tablespoons butter,
1 ^gg, 1 teaspoon cinnamon, a little cloves, 1 scant teaspoon
soda. L^se boiled icing or the chocolate icing by the following
rule: ^ cup cocoa, y2 cup milk, IVi cup sugar, yolk of 1 tgg.
Boil until a jelly. Emma D. Rathhun.
Two eggs beaten separately, 1 cup of powdered sugar, 2
^even cups of flour, 2 heaping teaspoonfuls of baking powder,
1^ cups of milk. Bake in quick, hot oven in layers. Any
filling can be used.
One coffee cup of granulated sugar, 5 eggs, beat yolks and
sugar till very light, 1^^ tablespoonfuls Mocha extract, 1
coffee cup well-sifted flour with 1 teaspoonful of baking pow-
der. Beat whites of eggs to a froth and add last. Put in three
tins and bake from 5 to 8 minutes in a quick oven.
Filling — y? pint cream whipped stiff, sugar to taste, 1^
tablespoonfuls Mocha extract.
Icing — One cup confectioners' sugar, 1^ tablespoonfuls
Mocha extract. Stir well and add a little water' at a time till
right to smear. Mrs. Macquarrie.
Beat together 2 eggs, 1 cup sugar, 2 teaspoons baking pow-
der, 2 tablespoons flour, 1 cup dates and 1 cup walnuts chopped
together. Bake in slow oven until cake drops. Cut in strips
when nearly cold. This is very fine. Lilian L. Bins.
DEVIL'S FOOD CAKE.
Part T — One cup brown sugar, 1 cup grated chocolate, ^
cup milk. Set on stove in double boiler until all is dissolved,
but do not boil. When cold stir into part second.
Part 2 — One cup brown sugar, small ^ cup butter, yolk of 3
eggs, y2 cup milk, 2 cups flour, 1 teaspoon soda sifted into
flour. Bake in layers and frost with cream frosting.
Mrs. Seymour Jones.
ITALIAN CHOCOLATE CAKE.
Two cups granulated sugar, 2/3 cup of butter, ^ cake
Baker's chocolate grated, 1 cup cold cofifee (liquid), 2 heap-
ing cups browned flour, 3 teaspoonfuls baking powder, whites
of 5 eggs. Rub butter and sugar together, add grated choco-
late, coffee, flour with baking powder, and last the whites of
the eggs well beaten. Bake in loaf or two layers and use white
or chocolate icing. The flour must be sifted after it is browned
and before measuring. Mrs. N. B. Lewis.
One-half cup butter, 1 of sugar, whites of 4 eggs, ^ cup
milk, ^ teaspoonful soda, 1 teaspoonful cream of tartar, 1^
cups flour. Frosting : One cup raisins chopped, 1 cup hickory
nut meats, 1 cup sugar, 1 cup water. Boil until it strings, then
spread over the cake. Ah's. E. Bissell, Kenosha, Wis.
One-half cup butter (generous measure), \% cups sugar,
>>4 cup milk, 6 eggs (whites only), 3 cups flour after sifting,
2 rounding teaspoonfuls baking powder, 1 level teaspoonful
of salt, 1 teaspoonful of flavoring. Cream butter and sugar
until light. Then add Yi cup of flour. Next put in milk a
little at a time. Water will do, if you have not milk. Add 2
cups of flour. Next eg-gs, and lastly ^^ cup of flour which is
left with haking- powder in it. Always use winter wheat flour.
Miss Jennie Drake.
KENOSHA SPONGE CAKE.
One cup of sugar, 3 eggs, }4 cup of boiling water, 1 V2 cups
of flour, 1 heaping teaspoonful baking powder, pinch of salt.
Beat yolks of eggs and sugar to a cream, add the other ingredi-
ents, and lastly fold in the whites of the eggs beaten to a stiff
froth. Bake slowly at first. Mrs. Emma Bissell.
One pound butter, 1 pound sugar, 1 pound flour, y2 cup mo-
lasses, ^ cup brandy, 8 eggs, 1/2 teaspoon soda dissolved in
little hot water, 1 pound citron shaved fine, 2 pounds currants,
3 pounds raisins. 1 tablespoon each of cinnamon, cloves, mace
and nutmeg. Add the fruit well dried and floured. Take out
some of the dough minus the fruit to cover on top so the fruit
will not 1)urn. Mrs. Whittock, Broadalhin, N. V.
SOFT GINGER CAKE.
One cup of molasses into which beat ^ teaspoon of baking
soda, 1 cup of New Orleans molasses, 2/3 cup of butter. Beat
the above ingredients together. Add 2 well-beaten eggs, 1
tablespoon of ginger, 1 cup of sour cream into which ^ tea-
spoon of soda has been added, 3 cups of flour — not a bit more.
L. C. Beebe.
Four eggs, 2 cups sugar, 4 cups flour, 1 cup of cream, 1^
cups of butter, 1 cup jam, 1^^ cups chopped nuts, 1 pound of
raisins, ^ pound citron (cut fine), 1 pound currants, 1 tea-
spoonful each of nutmeg, cinnamon and allspice, 2 teaspoon-
fuls of baking powder, 1 teaspoonful salt, 2 teaspoonfuls vanilla.
Baked in moderate oven three hours. Miss Drake.
One cup butter, 2 cups sugar, 1 cup milk, 4 eggs, Z^A cups
flour 1 cup of dates. 1 cup walnuts, 1 cup of citron (chopped),
3 teaspoonfuls baking- powder or 1 of soda and 2 of cream of
tartar, 1 tablespoonful of vanilla, 8 drops of oil of cinna-
mon. Bake in angel cake tin in a moderate oven for 1% or Z
hours. Half of this makes a large cake.
Mrs. J. S. Johns, Ozvcn 'Sound, Canada.
ICE WATER SPONGE CAKE.
One cup sugar, 3 eggs, >4 cup ice water, 1>4 cups of flour,
UA teaspoonfuls baking powder. Beat eggs and sugar to-
o-ether with 1 tablespoon ice water for 3 or 4 minutes then
add other ingredients, whites beaten. Then beat all 3 or 4
minutes longer. Mrs. E. J. Bowes, Jr.
Two sections of chocolate in the bottom of a bowl ; add 1
cup boiling water, 1 egg, Y^ cup butter melted, ^ cup sour
milk with 1 teaspoon soda, 1 cup flour, 1 cup sugar. Bake
in 2 shallow square tins.
One pound confectioners' sugar and Yi cup thick cream
stirred to a paste and flavor with vanilla. When cake is cold
spread thick and when this paste is set spread with 2 sections
chocolate melted with small pieces of butter. This needs to
be thin. Mrs. Peters, Buffalo, N. Y.
Twelve eggs; the weight of 11 eggs in sugar and 8 in flour;
keep out 2 volks. Flavor as you like. I use lemon.
Light brown sugar 1>4 cups, butter V2 cup, milk 1 ciip,
flour 2 >4 cups, eggs (whites onlv) 6, baking powder 2 tea-
spoons ; flavor to taste. Cream butter and sugar together, add
milk, then flour through the baking powder has been sifted,
beating very thoroughly. Beat eggs very stiff and fold in
lightly. I'ake in 3 layers in quick oven.
Mrs. R. IV. Murison.
CHOCOLATE FILLING AND FROSTING.
Mix ^ of a cup of flour with ^ cup of sugar (scant), add
1 egg and beat thoroughly ; then stir into 1 cup of scalded
milk and cook 10 minutes, stirring occasionally. Set aside to
become cool. Wash 1 cup of butter and beat into it 1 cupful
powdered sugar, add to the first mixture with 1 teaspoonful
of vanilla and iy2 square of melted chocolate, spread when
cool. Mrs. I. E. Frank haiiser.
PORCUPINE CHOCOLATE CAKE.
Seven yolks of eggs, 5 whites, % pound of sugar, ^4 pound
of almonds ground fine, 1 cake German sweet chocolate, 1
teaspoonful of vanilla, grated rind of 1 lemon. Bake in 1
solid cake. Beat yolks and sugar together, melt chocolate and
add, then add almonds previously pulverized or ground very
finely, add rind of lemon and vanilla : lastly fold in whites of
eggs which have been beaten to a stiff froth. Bake in a loaf
45 minutes in a moderate oven.
One cup sugar, 2 teaspoonfuls of cocoa, 1 teaspoonful of
vanilla, hot water enough to make right consistency to spread
on cake. After frosting, cut blanched almonds in strips and
stick on top of cake to represent a porcupine. This cake may
be sliced and eaten as pudding with whipped cream.
Miss Jennie A. Drake.
COLONIAL GINGER BREAD.
Put together 1 cup Porto Rico molasses, ^ cup butter, ^
cup sugar creamed together, 2 eggs, 1 cup thick sour milk,
1 teaspoonful each of ginger and cinnamon, 1^ teaspoonfuls
soda sifted with 3 cups of flour; beat. Bake in loaf. Serve
warm. Garnish with whipped cream.
One even cupful sugar, 1>4 heaping tablespoonfuls butter,
2 eggs beaten separately, j/2 cup molasses, 2 teaspoons cinna-
mon, 1 teaspoon cloves, 1 even cup sour milk, with 1 tea-
spoonful soda, 1 cup seeded raisins, about 2 cups flour.
^ Mrs. Hal D. Tracy.
Saturate a thin sponge cake with sherry wine. Ornament
the top thickly with split blanched almonds. Pour over it a
rich custard made of 1 quart of milk, yolks of 6 eggs, whites
of 2, 1 teacupful of sugar. Whip 1 pint of cream until thick.
Put over the cake and custard.
POTATO CARAMEL CAKE.
Two-thirds cup of butter, 2 cups granulated sugar, 2 cups
of flour, 1 cup mashed potato, Yz cup of sweet milk, 4 eggs,
2 teaspoonfuls baking powder, }i cup grated chocolate, 1 cup
chopped English walnuts, 1 teaspoonful cinnamon, 1 of cloves,
1 nutmeg. Cream butter and sugar, add eggs, then alternate
flour and potato, add balance of ingredients. One-half of
this makes a good loaf. Take whole quantity of nuts.
Emma M. Locsch.
Two cups granulated sugar, 8 tablespoons of water. Cook
until strings, then beat this into the beaten whites of 2 eggs ;
add a square or less of chocolate while beating.
Emma M. Locsch.
Four eggs beaten, 3 cups brown sugar, 1 cup butter, 1 cup
sour milk. 1 teaspoon soda, 2 teaspoons cinnamon, 2 teaspoons
cloves 2 teasi)oons nutmeg, flour enough to make soft batter,
y2 package of seeded raisins. Mrs. E. J. Henry.
One cup sour buttermilk, 2 eggs, 1 cup granulated sugar,
3 tablespoons of lard, a little salt, a little nutmeg, enough flour
to make soft dough. Fry and roll in powdered sugar.
Mrs. Genevieve Bookzvalter.
RECEIPT OF WHITE COOKIES.
One-half cup of butter, 2 eggs, 1 cup of sweet milk, 1 tea-
spoon of cream of tartar, j/^ teaspoon of soda. Stir into a
soft dough and season with nutmeg. Mrs. N. A. Pennoyer.
One cup New Orleans molasses, 1 cup sugar, 1 cup shorten-
ing butter and lard, 1 teaspoon soda dissolved in the molasses,
2 teaspoons ginger, a little salt. Boil this mixture a few min-
utes, or till it bubbles ; then add flour enough to roll out soft.
Bake in slow oven. Lucia C. Beebe.
Two tablespoons butter, 1 cup sugar, 2 eggs, 3 cups oatmeal,
1 teaspoon baking powder, ^ teaspoon salt, 1 teaspoon almond
flavoring. Moderate oven (10 minutes). Leave on tins 3
minutes before trying to remove.
One cup sugar, ^2 cup mixed butter and lard, 1 Qgg, Vz cu])
sour milk, 1 teaspoon soda sifted through the flour, flour enough
to roll; season with nutmeg; put a split raisin on top of each
cookie and sprinkle with sugar. Leave a space in the pan
between each cookie. Lucia C. Beche.
One cup New Orleans molasses. >< cup sugar. 1 cup shorten-
ing butter and lard, scant 3^4 cup boiling water, 3 cups flour,
scant teaspoon soda, 1 teaspoon cinnamon, 1 tablespoon gin-
ger, ^'2 teaspoon cloves. Roll thin and cut with knife in
strips 1 inch by 4. Leave space between fingers in pan and
bake in slow oven. When taken from pan spread out on paper
to cool ; then cover each one with boiled frosting.
Miss Edith Thompson, New York.
One cup granulated sugar, 6 tablespoonfuls water; boil till
it "hairs"; beat this into the beaten white of an egg; when
ready to spread add lemon juice. If frosting is too hard add
a very little water. Lucia C. Beebe.
Two cups of oatmeal, 1 cup of flour, ^4 cup of butter, ^
cup of boiling water (scant), 1 teaspoon of soda, 1 small cup
sugar, y2 teaspoon salt. Dissolve soda in boiling water. Very
good. Mrs. J. B. Pike. '
Two eggs, y2 pound sugar, ( ^ each dark brown and white
sugar), Sy tablespoons flour, 1^ cups walnut meats broken in
pieces, ^ teaspoon salt, )4 teaspoon baking powder. Drop in
pan (buttered and floured) size of quarter. Set 1^ inches
apart and bake in moderate oven about 10 minutes. Let stand
on pan when done for about 5 minutes.
Whites of 2 eggs beaten very stiff, >4 pound pulverized
sugar, y2 pound chopped nuts. 1 teaspoonful flour. Drop in
pan and bake very quickly. These are very nice on the Long
Branch crackers. Spread on crackers, then put them in the
oven to brown. Lillian L. Binz.
Two cups sugar, brown or white, 1 cup butter or ^ of lard,
3 eggs, 4 tablespoons of milk, 2 cups chopped raisins, 1 tea-
spoon cinnam^on, a little clove, a little nutmeg, 1 teaspoon soda,
flour enough to make it stiff. Bake on bottom of tins turned
bottom side up. Mrs. Charles J. Blair.
Two eggs beaten well, 1 cup sugar, 3 even tablespoons melted
butter, 1 cup sour niilk (buttermilk preferred), 4 cups flour,
Yz teaspoon soda, 1 teaspoon baking powder, 1 teaspoon salt!
a little nutmeg. Mix soft. Mrs. Charles J. Blair.
SOUR CREAM COOKIES.
One and one-half cups sugar, almost 1 cup butter, creamed
together ; 1 cup sour cream, ^ nutmeg, 2 eggs, 1 teaspoon
baking powder, 1 teaspoon soda, flour enough to make a soft
dough. Bake on bottoms of tins. Mrs. Laurence Stiles.
One rounded tablespoon butter, 1 cup sugar, 1 Qgg, salt, 1
teaspoon vanilla, 2^ cups rolled oatmeal, 1 teaspoon baking
powder. Mix dry ingredients thoroughly, work in butter and
flavoring. This recipe makes 3 dozen.
A VERY DAINTY SWEDISH FRIED CAKE.
Four eggs, 4 tablespoons sugar, 4 tablespoons of thick sweet
cream ; beat yolks of eggs and sugar till almost white, add
cream and beat again ; then the beaten whites ; add flour to
roll out very thin. Cut in narrow strips, make slit in center
and draw one end through to tie a knot. Fry in hot lard a
very light brown. Roll in powdered sugar while hot.
One cup brown sugar, ^ cup butter ; measure, then melt ;
1 Qgg, Yz cup sweet milk, ^^ teaspoonful soda dissolved in the
milk, \y2 cups well sifted flour, 2 tablespoonfuls chocolate
melted, ^ cup seeded raisins, Y^ cup chopped nuts. Drop from
dessert spoon into buttered tins and bake. Mrs. Fred F. Cain.
To bake cookies well invert a dripping pan, butter bottom
and place cookies on it.
One cup sugar, 1 cup cream, 1 cup buttermilk, 2 eggs, flavor-
ing, 1 teaspoon of soda, 2 teaspoons of cream of tartar, flour.
Two eggs, 1 cup sugar, 1 cup butter, 1 cup currants and
raisins, ^ teaspoonful cinnamon, >^ teaspoonful cloves, >^ tea-
spoonful soda in a tablespoonful hot water, flour enough to
roll out well. Christine Monson.
Pour 1 cupful of boiling water on y^ cup of butter and 34
cup lard ; add Yz cup brown sugar and Y cup molasses in
which has been dissolved 1 teaspoon ful soda ; stir thoroughly,
then add 3 cups pastry flour, 1 teaspoon ginger. Let stand
over night in a cool place.
Three-quarters cup of peanuts, 1 cup pastry flour, 2 tea-
spoons baking powder, ^ teaspoon salt, 2 tablespoons butter,
2 tablespoons milk, 1 tgg, Vz cup sugar. Cream butter and
sugar together, then add peanuts, which have been finely
chopped, then milk and dry ingredients. Mix well. Roll and
cut out and garnish by putting half a peanut on each cookie.
This makes 3 dozen small cookies. One quart peanuts in the
shell will be enough. Bake only long enough to brown. A nice
substitute for macaroons. Miss Bailey, Maiden, Mass.
Two eggs (beaten separately), 1 cup sour milk, 1 teaspoon
soda, 2 cups flour, pinch of salt, 2 or 3 bananas or peaches
sliced or apples chopped. Have lard hot and cook like dough-
nuts. When cooked sprinkle powdered sugar over them. If
used as dessert make a thick syrup to eat over them.
One cup sugar, 1 cup molasses, 1 cup butter, 3 cups flour,
1 e^^, 1 tablespoonful of ginger, 1 tablespoon of vinegar, 1
teaspoon of soda ; put boiling water over soda ; add just enough
more flour to roll out very thin. Miss Alma Soderherg.
One cup thick sour cream, 1 teaspoonful soda stirred into
cream to foam, 1 cup sugar, 1 teaspoonful cinnamon, little salt.
Mix with Graham flour. Use white flour for rolling. Roll
very thin and sprinkle with sugar. Mrs. C. C. Cobb.
AUNT JANET'S COOKIES.
Two and one-half cups brown sugar, 2 eggs, 1^^ tablespoons
melted butter, 1 teaspoon soda, Graham flour to thicken. Flavor
with caraway seeds (2^ teaspoons) or chopped walnuts or
raisins. Miss Janet Vance.
Three eggs, 2 cups siij2:ar, 1 cnp butter and lard (y^ each),
3 teaspoons baking powder, }^ cup cream (never use milk),
flour to handle. These cookies are delicious if chopped nuts
are sprinkled on top. Mrs. E. J. Bowes, Jr.
Two cups sugar, 1 cup butter, 1 cup sour cream, 4 eggs
beaten separately ; add part of cream to beaten yolks and 1
level teaspoon ful soda to the rest of the cream ; 1 teaspoon ful
(large) baking pov/der, 1 saltspoonful salt. 1 grated nutmeg.
Mix soft and roll out rather thick. Bake in quick oven. Can
put raisin in center of each and sprinkle with sugar.
Mrs. G. W. Powell.
ICES AND ICE CREAM,
'' And like the snowfall on the river,
A moment white — then melts forever."
Scald 1 pint milk, beat yolks of 4 eggs and beat in thor-
oughly with beater 1 scant cup granulated sugar and pinch of
salt. Turn boiling milk over this and mix thoroughly ; then
put back in double boiler and stir constantly till it thickens.
Strain immediately, and Vv'hen cold add % pound candied
cherries cut fine, a tablesDoonful of brandv and small teaspoon-
ful vanilla. ]v[9.t before freezing add ]/> pint cream, whipped.
Mrs. W. A. Stiles' recipe, and very fine.
MAPLE SYRUP ICE CREAM.
Two cups maple syrup, }'olks of 8 eggs, 1 quart cream.
PISTACHIO ICE CREAM.
One quart cream, 1 pint milk, li/< cups sugar, whites of 4
eggs beaten stiff, 1 teaspoonful or more of pistachio extract,
1 cupful of almonds blanched and powdered fine. Cream
should be partly frozen before nuts are added.
Minnie Lewis Fix en.
One pint cream. 1^ dozen macaroons, 2-3 cup pulverized
su.c^ar. Whip cream stiff, roll macaroons and sug^ar together
and stir in slowly. Pack in ice and salt 3 hours before serving.
BURNT SUGAR ICE CREAM.
Take t/ pound of su.s^ar, brown half of it in a saucepan ; stir
in sufficient water to bring to a liquid state : add the other
sugar, with 1 pint of milk and 4 eggs well beaten : flavor
strongly with lemon or vanilla, and freeze.
TUTTI-FRUTTI ICE CREAM.
Make a custard of 5 well beaten eggs, 1 quart of milk and
2 cups of sugar : flavor. When cold add 1 pint rich cream.
When half frozen add 1 small wine glass of sherry and ^
pound of candied cherries and pineapple cut in small pieces.
Continue to freeze. I use as flavoring Vi teaspoonful lemon,
j4 teaspoonful orange and ^ teaspoonful vanilla.
Mrs. 0. H. Watson.
FROZEN CREAM DE MENTHE.
I )ne quart v/ater, ^4 cup sugar : boil 20 minutes ; when cold
add V2 cup creme de menthe syrup. Freeze, garnish with
green creme de menthe cherries. Mrs. C. M. Smith.
NUT ICE CREAM.
Put y2 cup granulated sugar in a saucepan over the fire until
melted and a golden brown. Add Vi cup boiling water and let
it simmer 10 minutes. Scald 1 pint of thin cream in a double
boiler until scalding hot. Add ^ cup sugar, ^ teaspoon salt
and the caramel. Stir until sugar is melted : then set away to
cool, stirring it quite often. When readv to freeze stir in 1 pint
of whipped cream and 1 cup of pecans chopped fine. Prepare
the nuts while the cream is cooling, being careful to remove
all of the brown, puckery substance in the folds of the nuts.
Rinse thoroughly in boiling water and dry them thoroughly,
then chop fine. Add to the cream and freeze until stiff. Then
remove the beater, pack in mould if so desired, and let ripen
for about 2 hours.
Make a custard of 1 pint milk, 1 cup of sugar, 1 tablespoon
flour, 1 egg and ^4 teaspoon salt. Cook 20 minutes, stirring
frequently, then strain and cool. Add 1 quart of ordinary
cream. Flavor with vanilla (color with coloring paste if
desired). Freeze, then line mould about 1 inch deep. Fill
the hollow with sweetened whipped cream to which has been
added Sultana raisins which have been soaked in brandy 4
hours. Pack in ice and salt and let stand 4 hours- before
serving. Mrs. Wall.
Stir 1 cup of granulated sugar over the fire constantly until
it is a golden brown. Do not let it get too brown or it will be
bitter. Let it cool a little, then add 1 cup of hot milk and stir
over hot water until the caramel is all dissolved. Beat the
yolks of 4 eggs until thick, add a little of the hot caramel mix-
ture, and when well mixed with the eggs stir into the rest of
the mixture and stir until quite cold. Flavor with 1 teaspoon
vanilla and beat until thoroughly blended. Whip 3 cups of
cream very stiff and fold in the caramel mixture thoroughly.
Turn into a cjuart mold, butter the edges of the cover, put on
tight and pack in ice and salt. Let stand about 4 hours before
Wash and place in earthen or granite dish ^ pound Cali-
fornia prunes, over which pour while hot 1^ cups of water
in which 4 tablespoonfuls of granulated sugar have been boiled
until clarified. Let stand over night, or until prunes are fullv
swollen. Remove pits and cut prunes in quarters and place in
mold, over which i)()ur the following sago jelly and place on
ice or in cool place to harden. Serve with " Marshmallow
To 1 quart of water put 6 heaping tablespoonfuls of sago.
Let stand a half hour or more, then boil to a jelly. Stir all the
time while boiling. A pinch of salt may be added if desired.
Partially cool before pouring over prunes.
MARSH MALLOW CREAM FOR PRUNE MOUSSE.
One cup granulated sugar, ^2 cup water, ^ pound good
marshmallow candy. Boil sugar and water until it threads.
Remove from fire and put into it while hot the marshmallow
candy. When dissolved, beat to the consistency of cream
(only), adding the well beaten white of 1 egg gradually while
Mrs. M. F. Cressey, ^04 Eighteenth Street, Milwaukee, Wis.
One cup maple syrup, 4 egg yolks, 1 pint whipping cream;
boil syrup until it thickens a little, pour into the egg yolks,
which have been beaten stiff ; put in double boiler and stir until
thickens, then beat until cold ; add whipped cream and stir in.
Put in mold and pack in ice 3 hours. Seal mold with lard
before packing. Mrs. I. J. Bryan.
One pint cream whipped stiff, ^ cup very strong coffee, 1
scant cup sugar dissolved in coffee, 4 egg yolks beaten. Mix
coffee, sugar and eggs, stir in whipped cream. Pour in mold,
seal mold with lard, pack in salted ice 3 hours.
Mrs. E. C. Noe.
This Vatican punch was first made for Pope Pius VI at
the time Napoleon entered Italy, 1797. A son of the chief
confectioner to the Pope, named Nolas, ran away from his
father and united his fortunes with the French. He later
became the favorite cook to the Empress Josephine and after
her death to the Russian Prince Lieven, whom he accompanied
to London, where the prince was appointed ambassador to the
court of St. James. This Italian made the Papal beverage for
the Prince's table. The Prince procured the recipe and per-
mitted a few of his friends to copy it. It has been passed down
from one generation to another to the present. G. T,
Two pineapples, 1 dozen lemons, 2 pounds of sugar, 2 pints
of champagne, 1 pint of Jamaica rum, 1 quart of water. Grate
the pineapple and strain. Pare the lemons, removing all pith;
wash, crush and strain. Make a syrup of the sugar and water,
add the juice of the pineapple and freeze. Beat the whites of
the eggs till they are stiff ; add 1 tablespoon of sugar for each
c:gg, and the juice of the lemons. Pour this into freezer with
the pineapple and mix thoroughly. Before serving add a gill
of rum to each quart of the mixture and a pint of champagne
to each 2 quarts. Return to freezer and chill.
Mrs. Guy Magee.
One quart cream, 6 eggs, 1 cup sugar, 4 tablespoonfuls
sherry wine, 2 tablespoonfuls brandy. Beat yolks of eggs and
add sugar ; scald cream ; pour over eggs and sugar. Put in
double boiler and cook until nice custard. When cold and
ready to freeze beat whites of eggs and add brandy and wine.
Mrs. C. A. Burton.
Two cups sugar, juice of 3 lemons, 1 quart of milk, whites
of 3 eggs well beaten and added after it is partly frozen.
Boil together for 5 minutes 1 quart of water and 1 pound of
sugar ; add the grated rind of 2 lemons and 4 oranges and
continue boiling for 5 minutes longer. Strain the syrup
through cheesecloth and add 1 quart of cold water. Extract
the juice from the lemons and oranges, mix with 2 dozen
Malaga 'grapes cut in half and seeded, two sliced tangerine
oranges, 4 slices of pineapple and 1 pint bottle of Maraschino
cherries with their liquor. Serve well iced.
Mrs. 0. H. Watson.
One pint of the strongest coffee, 1 pint of richest cream.
Sweeten and freeze.
One quart of rich cream, 1 quart of crushed raspberries.
Sweeten and freeze.
To 1 pint of thick add 34 cup of powdered sugar, %
CUP very black coffee and 1 teaspoon vanilla. Whip the
mixture and as the froth rises skim it off and place carefully
on a skimmer. Continue to whip and skim until no more froth
rises Let stand in a very cold place for 15 minutes, then turn
the froth into a solid mold with a tightly fitting cover Pack
in ice and salt for 3 or 4 hours before serving. /. W, G.
LEMON GINGER SHERBET.
Four lemons, 4 ounces crystallized ginger, 2 cupfuls sugar,
4 cupfuls boiling water. Shave off peel from 2 lemons in thin
parings ; also shave ginger in small pieces. Pour boiling water
on them and let it steep 15 minutes. Squeeze lemons, add sugar
and after removing parings add water and ginger to lemon
iuice and sugar. Stir until dissolved. When cold freeze as
\^^^^l Mrs. N. E. Johnson.
One pint of triple cream whipped until stiff, whites of 3 eggs
beaten and add to cream, 1 teaspoonful of vanilla. Put in mold
and freeze 4 hours. Serve with whipped cream and candied
cherries put around it. Sweeten to taste. Miss J. A. Drake,
FROZEN CHARLOTTE RUSSE.
One-half box Knox gelatine. Dissolve in 2 cups of milk;
10 eo-es whites only beaten stiff ; 1 quart triple cream whipped
stiff °W pint sherry wine, 1 teaspoonful of vanilla. Put in
freezer and freeze as you would ice cream. Remove dasher
and pack. This is delicious. Miss Drake.
One and a half pints cream, 1 scant cup sugar, 3 eggs,
flavoi in^ Heat cream in double boiler ; beat yolks of eggs with
suo-ar add to cream and cook to the consistency of thick
cream When cool add >4 nutmeg grated, 2 tablespoonfuls
brandy and 2 tablespoonfuls sherry (or New England rum, if
preferred). When ready to freeze add beaten whites of eggs;
freeze. Mrs. E. J. Bozves.
One pint cold water, juice of 3 lemons, 1^^ cups granulated
sugar, whites of 3 eggs. Stir in juice of the lemons into the
water; add the sugar. Put in freezer and stir until nearly-
frozen. Then add the beaten whites of the eggs and stir only
enough to mix thoroughly. It should be as white as snow or
ice cream. Ida S. Downs.
'* A perpetual feast of nectared szueets."
One dozen oranges, 4 lemons, 12 pints of water, 12 pounds of
sugar. Slice oranges and lemons very thin and soak them in
the water for 48 hours. Boil the mixture down to one-half
the quantity and add the sugar. Boil again until it jellies. Use
an orange saw for slicing and a porcelain kettle for the boiling.
Heat the sugar in a slow oven before adding it to the orange.
Mrs. Guy Magee.
Three pounds stoned cherries (4 quart boxes), 2 pounds
seeded raisins, 4 large oranges, 4 pounds sugar. Chop oranges
fine ; steam raisins 20 minutes, then chop them coarse ; add
cherries, oranges and sugar. Boil 20 minutes and put in jelly
glasses. Mrs. H. S. Harris.
Get good solid citron, pare off rind, seed, cut in 3 slices
2 inches long; weigh, put in preserving kettle with water
enough to cover. Boil 1 hour. Take out citron and to the
water add as much sugar as there is melon by weight. Boil
until (|uitc thick, replace melon, add 2 thinly sliced lemons
if small or 1 large to each pound of fruit. Boil 20 minutes,
take out fruit, boil syrup until thick molasses; pour over fruit,
seal quickly. Mrs. James Flanigan.
BAR LE DUG.
To 4 quarts of red or white currants add 1 jar of strained
honey. Cook 20 minutes. Mrs. John Vance Cheney.
THE FOUR MEASURES.
One quart of stoned cherries, 1 quart of red currants, 1 quart
-of red raspberries, 1 quart of gooseberries. Add equal amount
of sugar and boil as for jelly. Mrs. Fred Hubbard.
PINEAPPLE AND STRAWBERRY JAM.
One large pineapple to every 4 boxes of strawberries. Pare
pineapple with silver knife, remove eyes, and shred with a
silver fork. Weigh and add an equal weight of sugar. Stand
aside over night or for a few hours at least. Weigh straw-
berries, wash, hull and add equal weight sugar. Also stand
aside. Then bring strawberries and sugar slowly to a boil.
Remove strawberries from syrup with a silver salad fork or
other large fork to a platter and set in sunshine. Put pine-
apple and pineapple syrup into strawberry syrup and cook
until pineapple is tender and syrup is quite thick. Test a little
on a saucer. Now return strawberries to pineapples and syrup
and bring again to boil, stirring continually. Pour in jelly
glass. When cold cover with paraffin. Some tastes might
prefer more pineapple, say 1 cup of pineapple to 2 of straw-
berries, always taking an equal weight of sugar of each, not
measure. Mrs. N. E. Johnson.
Eight pounds pears, 6 pounds sugar, 6 lemons and the rinds
of 3, Yz pound preserved ginger. Slice the pears on a cabbage
sheer, slice ginger and lemons, removing lemon seeds. Put the
material in jars in layers, let stand 24 hours, then cook until
clear, and can. Anna Mitchell, Albany, N. Y.
Put orange peel in a weak brine for 3 or 4 days, changing
water each day. Then scrape out as much as possible of inner
white skin and cut peel into narrow strips with scissors. Put
strips, or straws, on stove with enough water to cover and let
boil for 10 or 15 minutes, drain and repeat the process. After
draining again, return to fire with 1 cup of sugar and J^ cup
of water (this quantity enough for peeHngs of 6 oranges).
Cook down slowly until syrup is nearly absorbed by orange
peel. Then remove with a silver fork and place in waxed
paper, well sprinkled with sugar. Grace Griiber Cloyes.
BAKED APPLES WITH CREAM OF WHEAT.
Pare and remove the cores from tart apples, fill cavities with
sugar, add a few spoonfuls of water. Bake until tender, turn-
ing to keep them whole. Serve hot, filling the centers with
well cooked cream of wheat. Serve with whipped cream.
Sago jelly is a nice dish for an invalid. Add 6 tablespoon-
fuls of sago to a quart of boiling water and stir frequently until
it has formed a thick jelly. Sweeten with 5 or 6 tablespoonfuls
of sugar and flavor with vanilla, nutmeg, cinnamon or lemon.
Pour it into small molds while it is still hot and when cold
serve with a little cream.
Take the red part of a good sized watermelon and all of the
juice ; boil till it is almost a jam ; add 5 pounds of granulated
sugar; boil an hour, stirring often, so it will not burn. Take
it off from the fire and while still boiling hot add a 15-cent
bottle of vanilla. Put up in glasses. Mrs. Charles Berrall.
HOW TO PRESERVE A HUSBAND.
Ee careful in your selection, do not choose too young and
take only such varieties as have been reared in a good moral
atmosphere. When once decided upon and selected, let that
part remain forever settled, and give your entire thought to
preparation for domestic use. Some insist on keeping them in
a pickle, while others are constantly getting them into hot
water. Even poor varieties may be made sweet, tender and
good by garnishing them with patience well sweetened with
smiles and flavored with kisses, to taste ; then wrap well in a
mantle of charity, keep warm with a steady fire of devotion and
serve with peaches and cream. When thus prepared they will
keep for years. Aunt Sarah,
Peel and slice thin 5 pounds of rhubarb, put on a dish (not
tin) and sprinkle with 2 pounds of sugar. Let stand over
night. In the morning drain off the syrup into a preserve
kettle, add 3 pounds of sugar and a cup of vinegar, and set over
the fire. Tie 3 or 4 dozen whole cloves in a little muslin bag,
with a piece of ginger root (not candied ginger), and a stick
of cinnamon. Put into the syrup and let boil until syrup is
thick. Skim out the spice, add the rhubarb and cook until
clear. Take up carefully and put into jars, to be used as
needed. Be sure to get all the strings off the rhubarb.
Ida S. Downs.
Five pounds of sugar, juice from 5 pounds of currants,
1 quart red raspberry juice (about 6 boxes required), 1 pound
large raisins seeded and cut in two, 2 seedless oranges cut in
dice (peel and all). Boil all 1>^ hours. Serve with meats.
Ida S. Downs.
One quart small cucumbers, 1 quart wax beans, 1 pint small
onions, 1 cauliflower cut up, kohlrabi, carrots and root celery,
about a quart of each. Soak the cucumbers in salt water 24
hours. Boil the other vegetables till tender, not soft, in sep-
arate vessels of salt water. For the dressing take 2y2 quarts
of diluted vinegar, 1^ cups white sugar, 2 teaspoonfuls mus-
tard, 1 teaspoon curry powder, 1 scant cup flour. Boil till
thick as cream. Pack the vegetables in glass jars, adding 1
small red pepper, cut in strips, to each can. Pour the hot
dressing over and seal. Elisabeth Crosby,
Three cups chopped pieplant, 1 cup chopped pineapple, 1
orange juice and grated rind, 5 cups sugar. Cook till thick, then
add ^ pound chopped almonds and lastly the juice of 1 lemon.
This makes 6 jelly glasses, and it is very fine. Mrs. Crosby.
One quart gooseberries, 1 pint red currants, 1 pint red rasp-
berries, 1 pineapple chopped, 1 pound English walnuts chopped
y-z pound chopped raisins if liked, 8 cups sugar. Cook until
thick. Makes 14 or 15 jelly glasses full.
Eight cups currants or gooseberries, 8 cups sugar, 1 cup
chopped raisins, 3 oranges. Cook 20 minutes.
'' Where's the peck of pickled peppers Peter Piper picked?"
Pare and quarter 15 large and very sour apples and chop very
fine, together with 2 green peppers (from which the seeds have
been taken), a cupful of stoned raisins and 2 onions. Place in
a glazed kettle, add a quart of vinegar and simmer 2 hours.
Now put in 2 cups brown sugar and 2 tablespoons each mus-
tard seed, ground ginger and salt. Cook slowly 1 hour longer.
Mrs. R. W. Miirison.
One quart small onions, 2 quarts small cucumbers, 1 quart
green beans, 2 quarts cauliflower, 8 green peppers sliced. Soak
all in brine 24 hours. Then let come to a boil in the brine. To
2 quarts good cider vinegar add 8 tablespoons dry mustard,
XYz cups flour, 34 ounce tumeric. Boil all together until well
cooked. Then pour over pickles, which have been drained.
One peck of green tomatoes, 6 or 8 onions chopped fine. Let
them stand over night with a cupful of salt sprinkled through
the layers. In the morning drain through a colander. Cook
20 minutes in 2 quarts of water, drain oflf that liquid, add to
pickle 4 cups of vinegar, 3 chopped red peppers, a little stick
cinnamon. Boil 15 minutes ; stir to keep from burning.
CANADIAN TOMATO MUSTARD.
One gallon ripe tomatoes ; boil and strain ; add 1 quart malt
vinegar, 1 pound white sugar, 1 ounce white pepper, 1 ounce
whole alspice, Ys pound salt, >4 pound best mustard, 1 green
pepper, slash and put in whole. Boil 2 hours, take out pepper
and allspice. Bottle when cold. Mrs. J. S. Johns.
Five pounds ripe currants, 3 pounds sugar, 1 pint of vine-
gar, 2 tablespoonfuls salt, 1 tablespoonful cloves, 1 tablespoon-
ful allspice and 1 tablespoonful pepper, 1 tablespoonful cinna-
mon. Cook 1 hour. Put in jars and cover with paraffin.
Mrs. F. F. Caine.
TOMATO PICKLE WITH RAISINS.
One peck green tomatoes, 12 large onions, 4 green peppers,
2 red peppers, 6 stalks celery, 2 pounds seeded raisins, 3 pounds
brown sugar, 1 quart vinegar, mixed spices and cinnamon to
taste. To prepare the pickle slice tomatoes and chop the
onions ; cut celery into inch lengths ; scald tomatoes in vinegar
(enough to cover) until tender. Then put a layer of tomatoes
in crock, then celery, raisins and onions ; add spices, 1 quart
fresh vinegar. Heat 4 times (all together), 4 mornings.
Mrs. H. S. Harris.
Twenty-four large tomatoes, 4 green peppers, 4 large onions,
1 bunch celery, 4 cups vinegar, 1 cup grated horseradish, 4
tablespoonfuls sugar, 3 tablespoonfuls salt, 3 tablespoonfuls
ginger, 3 tablespoonfuls ground cloves, 2 tablespoonfuls allspice
1 tablespoonful mace, 1 tablespoonful pepper (red). Chop
celery, peppers, onions and tomatoes. Tie spices in bag and boil
together 1>4 hours. Mrs. Macquarrie.
PICKLES IN OIL.
Wash 100 small cucumbers, 3 pints small white onions, j4
cup of white pepper or 2 or 3 red peppers sliced, y^ cup celery
seed, 1 teacup of oil, more if you desire it. To prepare the
pickle, put a lavcr of cucumbers, then a layer of onions, sprin-
kle through the layers 1 cup of salt; let stand 5 hours, or all
night ; rinse off through colander : add spices, oil and vinegar
to cover ; stir well. Seal in Mason jars. Mrs. H. S. Harris,
Six pounds of grapes, 4 pounds of sugar, 1 pint of vinegar,
1 tablespoon ful each of cinnamon and allspice, Yz tablespoonful
cloves. Rub the grapes through a sieve. Simmer 2^/2 hours.
To 2 dozen large green peppers, 5^ gallon cider vinegar, ^
teacup sugar, i^ small head of cabbage, red or white, 3 dozen
small silver skin onions, an ounce of celery seed and 2 tablespoon-
fuls grated horseradish. Cut the peppers in half and remove the
seeds ; put peppers in strong salt water over night. Cut the
cabbage on a cabbage cutter ; add the celery seed and onions
and horseradish. Drain the peppers and stuff with the cab-
bage, etc. Tie the halves together and place in a stone jar.
Heat the vinegar, with sugar, to the boiling point, and pour
over the peppers, leaving them uncovered until cool. Then
cover securely and put in a cool place. About the third day
they willbe ready to serve. Mrs. N. B. Lewis.
One peck ripe tomatoes, 2 large or 3 small green peppers, 3
large or 4 small onions, 4 tablespoonfuls salt, 1 cupful brown
sugar, 3 cupfuls vinegar; 1 large stick cinnamon, ^ table-
spoonful whole cloves, 5^2 tablespoonful whole allspice, 1 table-
spoonful whole ginger, ^ tablespoonful mustard seed, 5^
tablespoonful celery seed, in a small cheesecloth bag. Chop
onions and peppers fine and cut up tomatoes. Boil until tender,
about 1 hour. Squeeze hard through a fruit press till all pulp
except skin and seeds are through. Return to clean kettle
with sugar, salt, vinegar and spices in a bag. Simmer slowly,
stirring often, until slightly thick, or very thick, if desired,
from 15^ to 3 l^-^urs. This makes a light colored ketchup,
which children can 'oartake of. If liked darker and richer use
ground spices instead. Mrs. N. E. Johnson.
One peck of green tomatoes, jA peck of ripe tomatoes, 12
onions, 12 peppers (6 green, 6 ripe), 1 large head of cabbage.
Chop all except ripe tomatoes, salt heavy and drain over night.
In the morning add the ripe tomatoes skinned and sliced, 2
tablespoons allspice, 1 of pepper, 1 of mace and a quart of
vinegar which has been boiled with 3 pounds of brown sugar,
and boil all together for 3 hours. When done add cold vinegar
enough to cover it. Mrs. Seymour Jones.
GREEN TOMATO PICKLES.
Wash green tomatoes and slice rather thin ; salt them thor-
oughly, 1 cup of salt to a peck of t-matoes ; salt in layers. Let
stand over night, drain in the morning; allow 3 pounds of
sugar to 3 quarts cider vinegar. Put sugar and vmegar to
boil, when it boils set off from fire and remove the scum if any
appears. Slice 3 onions, 3 green peppers in thin strips, 1 table-
spoonful ground cinnamon, 20 whole cloves, 1 ounce whole
allspice, 4 ounces shaved horseradish. Place vinegar and sugar
again on the fire and add onions, horseradish and spices. When
it boils add tomatoes, press under the vinegar and bring to a
(juick boil, then remove from the fire at once.
Mrs. I. Jennings Bryan.
Roly-poly, isn't he fat?
Plump as a peach; yes, more than that.
Candy was his hourly cry,
Candy ivas his bosom's sigh.
Remove the green stalks from the freshly picked violets.
Roil good cane sugar to the blow (drop in ice water and if
after remaining there a few seconds it can be drawn into long
threads between thumb and first finger it is at the "blow").
Add violet flavor or violet extract and enough plum purple food
color to make it a good violet, then throw in the violets and
again bring the sugar to the blow. Draw the pan to the side of
the stove and rub the sugar against the side of the pan until it
whitens, then stir it well together, till the sugar separates from
the flowers. Now turn the flowers onto a sieve. Lift ofT any
loose sugar and place in oven to dry. For rose leaves use rasp-
berrv-red food color and rose flavoring. For peppermint leaves
use grape-green food color and peppermint extract or oil.
Pour boiling water on half a pound of almonds ; take skins
off and throw into cold water for a few moments ; then take out
and pound to a smooth paste, adding a tablespoon of essence
of lemon. Add 1 pound of pulverized sugar and whites of 3
eggs and work the paste well together with back of spoon.
Dip the hands in water and roll mixture into balls the size of
a nutmeg and lay on buttered paper an inch apart. When done
dip the hands in water and pass over the macaroons gently,
making the surface smooth and shining. Set in cool oven i/\.
hour. If this recipe is strictly followed the macaroons will
be found equal to anv made bv professional confectioners.
Mrs. L. S. W.
Take a pound of loaf sugar and a large cup of water, and
after cooking over a slow fire half an hour clear with a little
hot vinegar, take off the scum as it rises, testing by raising
with a spoon, and when the "threads" will snap like glass, pour
into a tin pan and when nearly cold mark in narrow strips with
a knife. Before pouring into the pan, chopped cocoanut,
almonds, hickory nuts or Brazil nuts, cut in slices, may be
stirred into it. Mrs. Nellie L. Giles.
Two cups maple sugar, 1 cup white sugar, 1 cup cream, 1
teaspoonful butter. Boil until it hardens in water. Add 1 cup
butternut meats (broken into small pieces) ; pour into a but-
tered tin. When cool mark into squares. Mrs. N. B. Lewis.
WELLESLEY MARSHMALLOW FUDGE.
Heat 2 cups of granulated sugar and 1 cup of rich milk
(cream is better). Add 2 squares of bakers' chocolate and
boil until it hardens in cold water. Just before it is done add
a small piece of butter, then begin to stir in marshmallows,
crushing and beating them with a spoon. Continue to stir in
marshmallows after the fudge has been taken from the fire
until ^ pound has been stirred into the fudge. Cool in sheets
^ inch thick and cut in cubes. Mrs. Hubbard.
Two cups of sugar, 1 tablespoon vinegar, enough water to
cover the sugar. When it starts to boil add a piece of butter
the size of a walnut. Cook without stirring until a spoonful
dropped into cold water can be rolled into a soft ball. Then
add 1 teaspoon vanilla, turn out on a buttered platter and
when cool enough to be handled pull until white.
Three and a half pounds granulated sugar, 2 pounds of glu-
cose, 1 pint of molasses, 2 pounds walnuts, 1 ounce of soda.
Cook to 310 degrees, or until it is brittle.
Mrs. Mary F. Pease, Springfield, III.
Boil 2 ounces of dried hoarhound in l^^ pints of water for
about y? hour; strain and add 3^ pounds brown sugar. Boil
over a hot fire until it is sufficiently hard ; pour out in flat well
greased tin travs, mark into sticks or small squares.
Mrs. Nellie L. Giles.
BROWN SUGAR FUDGE.
Three cups brown sugar, 1 cup milk, and butter the size of
a walnut. Boil until it hardens in water. Take from stove;
add vanilla ; beat until creamy ; turn into buttered plate. Mark
off into squares when cool. Broken pecan meats may be added.
Elisabeth Goiidy Slocum.
Beat the whites of 4 small eggs to a high, firm froth ; stir into
it- 3^ pound of pulverized sugar; flavor with essence of lemon
or rose and continue to beat until very light; then drop half
the size of an ^gg and a little more than an inch apart on well
buttered letter paper. Lay the paper on a ^-inch board and
place in a moderate oven. Watch and as soon as thev begin
to look yellowish take them out. Or beat to a stiff froth the
whites of 2 eggs, stirring into them very gradually 2 teacups
powdered sugar and 2 tablespoons cornstarch. Bake on but-
tered tins LS minutes in a warm oven, or until slightly brown.
Chocolate pulp is made by adding 2 ounces grated chocolate
mixed with the corn starch. Mrs. IV. JV. W.
Three cupfuls white sugar, ^ cup water, ^ cup vinegar or
Yz teaspoon of cream of tartar, 1 tablespoon butter and 8 drops
extract of lemon. Boil without stirring till it will snap and
break when dropped in cold water. Just before taking from
fire add ^4 teaspoon of soda. Pour into well buttered biscuit
tins y\ inch thick ; mark off into inch squares when partly cold.
One pound cocoanut, Yi pound powdered sugar and the
white of an ^%%. Work all together and roll into little balls in
the hand, 'and bake on buttered tins. C. W. C.
One pint milk, butter size of an &gg, 1 cocoanut grated (or
desiccated cocoanut may be used), 3 pounds white sugar, 2
teaspoons extract of lemon. Boil slowly until stiff (some then
beat to a cream). Pour into shallow buttered pans and when
partly cold cut in squares.
Boil together 2 scant cups of brown sugar and 2-3 cup milk.
When this begins to boil drop in a piece of butter the size of
an egg. Flavor with vanilla. Boil this 5 minutes and pour
into buttered tins. Lillian L. Bins.
Five cups sugar, 3 egg whites, 1 ounce glycerine, vanilla to
taste, 1 teaspoon of acetic acid. Cover the sugar with water
and boil until it reaches 241^ degrees. Put in the acid when
it begins to boil and the vanilla when you take it off. Put one-
half the glycerine on the slab and pour the rest on top of the
candy. When it is cool enough add the beaten whites of 3
eggs and work all together until it " picks up." Dip in melted
chocolate. Mrs. Nellie L. Giles.
Mix together 2 cupfuls of granulated sugar and 3 cupfuls
grated chocolate, 3^ cupful boiling water. Boil all together
until nearly done ; add butter the size of a hickory nut and boil
until the candy snaps. Remove from the fire, flavor with 2
spoonfuls of vanilla, cool and pull or cut any shape desired.
Mrs. N. B. Lewis.
White of 1 tgg, 2 pounds confectioners' sugar, 14 cup
orange juice. Beat the white of the egg until it looks cloudy,
then add a little sugar and beat, then a little orange juice,
then sugar again and so on until all the orange juice is used up
and finish by adding sugar until the fondant is thick enough
to roll into balls or any shape you wish. Take j^ cake of
Baker's chocolate and melt by setting the bowl over a steaming
kettle, then dip the creams into this and lay on waxed paper.
Use any flavor desired. Cocoanut and nuts and fruit may be
put in the fondant and is delicious. Lillian L. Binz.
SUCRE DE LA CREME.
Boil 3 cupfuls of sugar and 1 of cream for 12 minutes ; then
stir briskly, adding a cupful of nut meats ; pour upon oiled
paper and when nearly cool cut into squares.
Mrs. F. F. Cain.
MAPLE SUGAR ON SNOW.
Boil 1 pint maple syrup until when dropped on snow it
remains on the surface and becomes waxy. Then spread it
upon the surface of the snow or a block of ice. This will be
found one of the most delicious treats obtainable.
Five pounds of light " C " sugar, 1^ pounds of glucose, ^
pound good butter, i< teaspoon of salt. Cook to 320 degrees,
or until it hardens in water.
Mrs. L. T. Smith, Springfield, III.
One pint New Orleans molasses, }i cup of vinegar, butter
3/2 size of egg, Yi teaspoon soda, dissolve and put in with
butter. When it hardens in cohl water remove from fire and
pull. Mrs. M. L. Fixen.
One pound cake of maple sugar, 1 cup cream, butter size of
walnut. Cook over slow iire, stirring most of the time. When
done remove and beat for 15 minutes, until stiff. Pour into
well buttered tins. Mrs. M. L. Fixen.
Boil together 2 cups of sugar, 1 cup of water and piece of
butter the size of a walnut and Yi tablespoonful of vinegar.
Let this boil until when dropped into cold water comes to a
soft ball. Then pour out into buttered pans and set out to cool
about 5 minutes. Then take a spoon and beat it until it be-
comes quite white, then pour into a platter, and in a few min-
utes it will be ready to cut into squares.
Lillian L. Bins.
Five pounds granulated sugar, 1 pound of glucose, J/ pound
good butter, f/ ounce vanilla. Cook barely to 260 degrees.
Pour in well buttered tins and when cool pull until white and
light. Mrs. R. E. Slater, Springiield, III
OLD-FASPTTONED MOLASSES TAFFY.
Three pounds sugar, Ij/j quarts of molasses, 1 pound good
l)utter, 1 pound of glucose. Cook slowly to 260 degrees, or
until it hardens when dropped in cold water. When cool pull
to a light brown. Mrs. R. E. Slater, Spring-field, III.
One quart molasses, 1 cup brown sugar, piece of butter the
size of an ^^g. Boil over slow fire, stirring to prevent burn-
ing. When it hardens in cold water and breaks short between
the teeth it is boiled enough. Now put in ^A teaspoon of
baking soda and flavoring : stir well and pour into flat well but-
tered tins. Wlien partly cool pull until light, draw out in
narrow strips and clip with scissors.
Two tcacupfuls browm sugar, 1 teacupful molasses, 1
tablespoonful vinegar, a little butter and vanilla. Boil for 10
minutes and when sufficiently cool pull thoroughly.
Three cups white sugar, 1 cup of vinegar ; color with rasp-
berry juice. Boil without stirring till a drop in cold water
becomes crisp. Cool and pull. Mrs. Lewis.
Boil 3 cups light brown sugar (or 2 of light brown and 1
cup of granulated sugar), butter size of an egg, IVi cups of
milk, stirring only now and then until it forms a very soft
ball when dropped into cold water. When done take from fire,
add vanilla, stir and beat constantly until it begins to thicken.
Then add 1 cup English walnuts (cut up, not chopped), and
stir again. Then pour quickly into a buttered tin or plate. Cut
into squares before it hardens. Mrs. IV. H. Robinson.
Remove stones and fill in cavity with blanched almonds or
peanut or walnut meats. Roll in powdered sugar.
Blanch a cupful of almonds by pouring hot water on them.
Let stand a few minutes and then plunge into cold water;
dry thoroughly. Boil 1 cup of granulated sugar with 1 cup of
water until it " hairs," then throw in the blanched almonds.
Let them cook in this syrup, stirring occasionally, until they
become a delicate brown before the sugar changes. As soon
as the sugar commences to take on a color quickly take the
pan from the fire and stir the almonds rapidly until the syrup
has turned back to sugar and clings irregularly to the nuts.
" Tried and True."
SALTED AL^IONDS. '
Have olive oil smoking hot in the spider and put in the
almonds with the skins left on. Stir until brown, then pour
off the oil and salt. Mrs. John Vance Cheney.
Dip boiled chestnuts one by one into a rich syrup thickened
with chocolate and flavored with vanilla. After dipping the
chestnuts place them upon oiled paper. Mrs. Fred F. Cain.
Blanch the ahnonds by pouring boiling water on them and
let them stand 2 or 3 minutes. Roast them in oven. Dip them
in the following recipe for chocolate coating and drop on
CHOCOLATE COATINGS— One-half pound cake Baker's
sweet chocolate, 2 level tablespoonfuls butter, 2 tablespoonfuls
boiling water. Put chocolate in saucepan over boiling water
and when melted stir in butter and water. Mix well. If found
to be too thick add more water ; if too thin, more chocolate.
Mrs. N. B. Lewis.
Two pounds sugar, Yz pint dark molasses, 1 pound glucose,
^ teaspoon ginger, % pound of butter, 2-3 pint of water. Cook
sugar, glucose and water on hot fire until it forms a good hard
ball in water, or 245 degrees with thermometer. Then add
the molasses, butter and ginger and stir constantly after add-
ing these, but not before. Cook now until almost brittle in
water, or about 260 degrees with thermometer. Pour on
greased marble slab very thin. Mark and cut up to suit.
M. A. Pease, Canton, Ohio.
One and one-half pounds of sugar, J/ pound glucose, 2-3
cup molasses, 2 ounces butter, 2-3 pint of water, good pinch
salt. Cook sugar, glucose and water on hot fire until brittle
in cold water. Stir it until it commences to boil and wipe down
sides of kettle with damp cloth. When brittle in water, add
molasses, butter and salt and stir constantly until it com-
mences to burn, then pour out over about 10 quarts of popped
corn and mix well. Then pour out on slab or platters as it
settles down and gets hard if left in the pan it was mixed in.
Lift out all unpopped kernels before adding syrup.
M. A. Pease, Canton, Ohio.
Two and one-half pounds of sugar, ^4 pound of glucose, ^
pint of cream. Put sugar, glucose and a scant pint of water
on fire and cook to 260 degrees with thermometer, or until
slightly brittle in cold water. Then add the cream and stir
gently' and let it cook up again until brittle in water, or about
270 degrees. Then pour out on greased slab or platter and
as soon as it is cool enough pull until pretty stiff; then cut
up in small pieces. This is a fine warm weather taffy, as it
is not sticky, but mealy inside. Flavor and color to suit while
pulling it. ' M. A. Pease, Canton, Ohio.
THINGS WORTH KNOWING,
'' There is a knack in doing many a thing,
Which labor cannot to perfection bring;
Therefore, however great in your own eyes.
Pray do not hints from other folks despise."
If you wish to serve peas as an entree, cut out with a cookie
cutter a round of bread from an ordinary sized slice of bread,
then two rings with a doughnut cutter. Dip them in melted
butter and toast delicately brown in the oven. Fill the cavities
with peas cooked in a delicate cream sauce.
Freshen the house by putting a few drops of oil of lavender
in an ornamental bowl,'then half fill it with very hot water. This
will give a delightful freshness to the atmosphere.
To secure rose flavoring, fill a wide-mouthed bottle with
fresh petals, packing them down as tight as possible. Then
pour over them enough pure alcohol to submerge.
Flower vases can be easily purified and cleaned by rinsing
them out with warm water and powdered charcoal.
A recent addition to the list of savory salts is onion salt,
which is now put up in shaker cans or bottles for flavoring use.
To take white spots from varnished furniture, hold a hot
plate over them and they will disappear.
For rose syrup, collect fresh petals each morning and spread
on a tray to dry. When enough have been collected for a
tumbler of preserve put in a fresh granite or porcelain kettle
with just enough water to cover, and simmer until tender.
Celerv should be allowed to lie in cold water to which a little
salt has been added, for an hour before it is required for the
table. This will make it very crisp.
To Brighten Coppcrware. — A little crushed borax if
sprinkled thickly in a flannel cloth that is wet with hot water
and well soaked will brighten the copper like magic.
For Cake and Pie Pans. — Warm the pans and rub the inside
with paraffine wax. This is superior to the old method of
greasing the pans with butter.
To prevent the odor of cabbage or onion throw red pepper
pods into the pan they are cooking in.
Save liquor from pickled peaches or pears for use in mince
Clean flatirons with salt, if rusty use kerosene.
Cracker crumbs cannot be compared to bread crumbs for
breading, either in crispness or flavor.
In steaming puddings, potpies or dumplings never remove
the cover from the steamer until done, for they will fall.
The frugal housewife has the bones and trimmings from her
meats sent home from the market to be used for soup stock.
Wash chamois skin in tepid water. Rinse and when partly
dry stretch the skin again and it will be like new.
To prevent the juice of pies from running out bind the edge
of the pie when ready for the oven with a strip of cotton cloth
1 inch wide, wet in cold water.
Cut hot bread or cake with a hot knife.
A little cold boiled coffee or turpentine mixed with stove
blacking will produce a fine gloss.
Always remove fruit or vegetables from the cans as soon as
If hot grease is spilled on the floor pour turpentine on it and
it will soon disappear.
Add a little dissolved borax to starch and it will give a fine
In making mush to fry, use part milk with the water. It
will be richer and brown more readily.
When the whites of eggs are used and the yolks not required
at the same time, drop them into a cup, cover the surface with
a little cold water, place in a cool place and they will keep
several days without hardening.
"Bntter the size of an egg' is a common expression. This
equals about H o^ ^ cupful, or 2 ounces or 1 heaping table-
Boil green vegetables in salted water until done, and then
put in cold water. You can keep green vegetables fresh this
way for several days. Use them afterward in a like manner
as canned vegetables.
To keep ants from the pantry sprinkle powdered borax upon
To prevent cake from burning set a pan of water in the oven.
Spinach is valuable for its juices, which contain potash salts
and when tender and well cooked is especially suited for those
who need laxative food.
While boiling corn beef put in a half cup of vinegar.
A little lemon juice stewed with prunes adds flavor to them.
In choosing a husband you should not be guided by the
silverv appearance, as in buying mackerel ; nor in the golden
tint, as if you wanted a salmon. Be sure to select him yourself,
as tastes differ.
For oysters, sardines, fish, roast veal or salads, lemon slices
make a desirable garnish. For cold meats, chops and cutlets,
parsley or celery tops.
For decorating fowl nothing better than watercress can be
used. Balls made of boiled rice with jelly on each are attractive
on a plate of cold meat.
In garnishing cold corned beef sliced gherkins and large
pickles sliced make an attractive garnish. For game, cold
tongue, fried oysters or roast veal, currant jelly is used as
Never under any circumstances serve a heavy soup at a
MINT SAUCE FOR LAMB.
One-half teacup vinegar boiled with 2 teaspoonfuls sugar
and poured over 1 tablespoonful mint leaves (chopped) and
let it stand until cold.
With roast beef serve horseradish.
With roast mutton mint sauce.
With boiled mutton, caper sauce.
With roast pork, apple sauce.
With roast turkey serve cranberries.
With roast duck, currant jelly.
With roast goose serve spiced currants.
DIET FOR RHEUMATICS,
All dark, heavy meats ; beef, pork, mutton, venison, goose,
lobster, crabs, sugar, tomatoes, cucumbers, all salads that have
a vinegar dressing. Stimulants of all kinds are poison to the
Chicken, turkey, lamb, game, fish, sweetbreads, brains,
poached or soft boiled eggs, oysters, clams, peas, green beans,
carrots, turnips and well cooked greens. All mild fruits,
cracked wheat, oatmeal, rice, health bread, toast. For drinks,
lithia water and milk, either hot or cold ; cocoa.
Beat up white of an egg and sprinkle over it ^ teaspoonful
powdered alum. Spread on coarse brown paper and bind on
the affected part.
''As that historic barque, long knozvn as Noah's Ark,
Was ailed with choice samples of fozvl, Hesh and fish;
So zve in modern ages, conning these printed pages,
Compass like miracles with the Chafing Dish"
Ingredients, — One can of tomatoes (thoroughly drained in
colander), 1 tablespoonful of butter, 1 teaspoonful of onion
juice, 1 teaspoonful of salt, 1 saltspoonful of white pepper,
unbeaten raw eggs to equal the number of guests.
Directions. — Place in chafing dish the butter, salt, pepper and
onion juice, and when well blended add the tomatoes. Cover
and cook thoroughly (usually about 10 minutes). Then add
from a bowl the eggs and stir gently until the eggs set. Serve
quickly on crackers, toast or triscuits. Usually from 8 to 12
eggs are used to 1 can of tomatoes. Avoid cooking too long
after the eggs are added, else the mixture may curdle. A
"baboon " of this nature is recommended as being inexpensive,
palatable and easily digested, and convenient, as the ingre-
dients are usually to be found when needed.
Kate Gordon Hewett.
One pound cheese cut fine. 2 teaspoon fuls salt, 1 cup milk,
butter size walnut, small teaspoon of mustard, dash red pepper,
2 eggs well beaten. Melt cheese and butter, add salt, mustard
and pepper. When all is melted add milk gradually and the
eggs last. Pour over toasted bread and add a dash of paprika.
Mrs. H. V. Wood.
LOBSTER A LA NEUBERG.
Meat of 1 boiled lobster cut into dice, good sized piece of
butter, 1 pint of cream, yolks of 2 eggs, wine glass of sherry.
Put the lobster in the chafing dish with the butter and stir until
the butter is melted and lobster heated through. Mix the sherry
with the cream and yolks of eggs : pour over lobster and cook
until thick like cream. Mrs. A. M. Collins.
Dip thin slices of buttered bread in well beaten tg^. Then
slice thin some good American cheese (preferably Herkimer
County), sprinkle with red pepper and make sandwiches. Fry
the sandwiches brown in butter in chafing dish, turning care-
fully with fork so the sandwiches will not fall apart. Serve
immediately. Mrs. C. A. Burton.
SHREDDED HAM WITH CURRANT JELLY SAUCE.
One-half cup butter, 1-3 cup currant jelly, few grains cay-
enne, ]/^ cup sherry wine, 1 cup cold cooked ham cut in small
strips. -Put butter and currant jelly in the chafing dish. As
soon as melted, add cayenne, wine and ham. Simmer 5
minutes. Mrs. Cary.
CLAMS WITH GREEN PEPPERS.
Put 1 tablespoon ful butter, 2 tablespoon fuls chopped onion,
4 tablespoonfuls finely chopped peppers in chafing dish and
cook without browning-. Add Yi cupful strained clam juice,
y2 teaspoonful salt, a dash of paprika and 1 dozen finely
chopped clams. Simmer for 5 minutes and pour over hot
FISH A LA PROVENCALE.
One-quarter cup butter, 2 tablespoonfuls flour. 2 cups milk,
yolks of 4 hard boiled eggs, 1 teaspoonful Anchovy essence, 2
cups cold boiled flaked fish. Make a sauce of butter, flour and
milk. IMash yolks of eggs and mix with Anchovy essence ;
add to sauce, then add fish. Serve soon as heated. Mrs. Cary.
Take a finnan haddock, boil and pick up. Place in chafing-
dish with aboTit a tablcspoonful butter; let heat through, then
add 1 cup cream, yolk of a raw egg, tablcspoonful grated cheese
and about 1 cup cream sauce and cook cream with salt and
pepper and dash cayenne, if liked ; just before covering add the
grated yolk of 2 hard boiled eggs. Serve on small pieces of
toast. Mrs. Gcorf!;e E. Watson.
CREAMED FINNAN HADDIE.
Take a finnan haddie weighing about 2 pounds. Put it
flesh side down in a dripping pan and pour boiling water over
it, let stand until cold. Then pick up the haddie (the white
])art only) and braise in a chafing dish with 2 tablespoons of
butter. Have ready 3 hard boiled eggs cut up in small pieces.
Make a sauce of 1 pint milk, 1 tablcspoonful butter and 2
tablespoonfuls of corn starch, wet in a, little of the milk.
Season with saltspoon salt, 3 or 4 dashes of paprika. Add
sauce to the haddie, and when boiling add eggs. You can
also add i/ wine glass sherry when ready to serve : or grated
cheese is very nice sprinkled over it. Serve on toast.
One can of shrimps with the black lines removed and broken
in half, 1 can of peas. Make a cream sauce after any good
recipe Cook the shrimps in butter in the chafing dish for 10
n-.inutes; add the peas and sauce. Let it boil up once. Serve
on toast. Add a wine glass of sherry at the last if desirecl
Mrs. IViIbur Flum.
FOR CHAFING DISH.
For 1 can shrimps take K> onion grated, /^ cup boiled rice,
1/2 cup cream, 1 tablespoon tomato catsup, 1 tablespoon butter.
/ ^ Julia L. Schociithalcr.
Put 2 tablespoons butter into chafing dish and melt. When
it is bubbling hot lav in 2 dozen oysters that have been dramed
Cook until the edges of the oysters are ruffled, add 1 teaspoonful
salt, a dash of red pepper, squeze in the jnice of a lemon, and
serve at once on hot buttered toast. C. 1. tierricR.
Put the liquor drained from 1 quart of oysters into a sauce-
pan, add K^ cup of butter, 2 tablespoonfuls ^^^'l^ .} /"^f^
tablespoon curry powder, well mixed. When boiled add
oysters, season with salt and a dash of paprika. Let come to
a boil and serve on salted wafers or toast.
Take 3 stalks celery, clean and chop fine. Put 3 tablespoons
butter in chafing dish, add celery and cook well. Add 1 cup
of cream, season with salt and pepper. When it comes to a
boil add 1 dozen large oysters and cook until the edges of the
oysters curl. Add 1 cordial glass of sherry, if liked. Serve on
squares of toast.
LOBSTER WTTH OLIVE SAUCE.
One cupful of stock made from Armour's Extract of Beef
1 tablespoonful of butter, 2 cups of cooked lobster meat 3
drops of onion extract, 1 tablespoonful of flour 1 dozen stuffed
olives /s teaspoonful of sherry, 1 teaspoonful of Worcester-
shire 'sauce. P>rown butter, add flour, stir until smooth let
brown Add stock and olives cut in pieces; stir until thick.
When it begins to thicken add lobster cut in pieces with silver
knife Cook until heated through, add seasoning and serve.
EGGS A LA CURRACCAS.
One-fourth pound dried beef chopped fine, 1 tablespoonful
minced onion, 1 cup stewed tomatoes, 2 tablespoonfuls grated
cheese, 2 tablespoonfuls butter, 4 raw and 2 hard boiled eggs,
y^ teaspoon of salt, dash of cayenne. Put onion first in the
melted butter, then tomatoes, beef, eggs, cheese and seasoning,
each in quick succession. Stir like scrambled eggs. Serve on
very flaky crackers or toast squares. Garnish with the hard
boiled eggs, sliced. A dish for the gods.
Henrietta G. Daniels, Dozvners Grove.
CHICKEX FILLINX^ FOR PATTIES.
One pint of cream or milk, 1 tablespoon of flour, 1 pint
cooked chicken cut in small pieces, 4 tablespoons chopped
mushrooms, season. Put 3^ pint of cream to boil, mix other ^
pint of milk with flour, stir in boiling cream. When boiled up
once add chicken. Mrs. William H. G. Logan.
VEAL WITH ASPARAGUS TIPS.
Two cups very tender veal, roast or stew ; 1 cup of cooked
asparagus tips ; 1 tablespoon of butter, yolks of two hard boiled
eggs, 1 half pint of milk, salt, white pepper. Rub the yolks and
butter to a paste and heat it with the milk in chafing dish, stir-
ring until thoroughly blended. I'ut in veal and asparagus with
salt and pepper. Cook 5 minutes. Mrs. IV-. H. G. Logan.
One pint oysters, 1-3 cu.p melted butter, j/. cup fine cracker
crumbs, 1}<^ cups of thin white sauce, 2 stalks celery chopped
fine, salt and pe]:)per, 4 slices of toast. Wash the oysters, drain
and dry between towels. Season with salt and pepper, dip in
melted l)uttcr, then in fine cracker crumbs. Cook in a hot but-
tered chafing dish. Arrange on toast, pour white sauce and
sprinkle with celery.
White Sauce — Melt 2 tablespoonfuls butter, add two table-
spoonsful flour, 54 teaspoonful each of salt and pepper, then
gradually one cup of scalded milk. Mrs. H. V. Wood.
A NICE LUNCHEON DISH.
(Fine for the Chafing Dish.)
One tablespoon butter, 1 cup rich milk, 1 cup fine bread
crumbs, 2 cups grated cheese (use Herkimer cream), salt-
spoon dry mustard. Let butter melt, add milk, crumbs, cheese
and salt and cayenne to taste, then the mustard. When all is
blended well, add 2 eggs well beaten. Simmer Yz moment, then
serve. Henrietta G. Daniels, Dozvners Grove, III.
To serve poached eggs from the chafing dish, have water
boiling in bottom pan of your chafing dish. Take the individual
little pans (with handles and the holder) from a "patent t^g
poacher," set in chafing dish, butter each dish, break in eggs,
salt each and cover. Steam 2 minutes or as well done as liked.
Original. H. G. Daniels.
CREAMED SWEETBREADS AND CHICKEN.
Parboil a sweetbread and cut in ^ inch cubes. Reheat with
equal parts of cold cooked chicken and 2 cups white sauce.
Mrs. George Gary.
EGGS WITH CHEESE.
Two hard boiled eggs, ^ cup of grated cheese, 1 tablespoon
of butter, j^ cup of milk, 1 teaspoonful of flour, a little salt
and pepper. Make a white sauce of butter, flour, milk, salt and
pepper; then add to the sauce the grated cheese and eggs
chopped fine. Serve on toast. Strong Herkimer, County or
Edam cheese is best. Harriet M. Macomher.
''And we II iak a cup o' kiiidncss yet,
For auld lang syne."
Beat the yolks of 5 eggs until very light and add 6 even
tablespoonfuls sugar and beat thoroughly with the yolks. Add
5 tablespoonfuls brandy and 1 pint of cream that has just been
whipped, and, last of all, the beaten whites of 5 eggs. Stir
lightly, just enough to mix well. Ida S. Dozvns.
Pour 1 quart be^t whiskey upon 1 pound bruised currants
and 1 ounce white ginger root, bruised ; let it stand 24 hours,
then strain through a flannel bag; add 1^ pounds loaf sugar,
and bottle when the sugar is dissolved. Excellent for a chill.
Mrs. G. A. So den.
Four quarts red raspberries, enough vinegar to cover, let
stand 24 hours, scald and strain. Add a pint of sugar to a pint
of juice; boil 20 minutes and bottle; is then ready for use and
will keep years. To 1 glass of water add a large spoonful.
Lillie I. Lczvis.
- Soak 3 quarts of very ripe berries in 1 quart of pure cider
vinegar for 24 hours ; strain and to the liquid add 3 quarts fresh
berries; let stand 12 hours, strain again, add 1 pound sugar
to each pint of the liquid, boil 20 minutes. Bottle, and when
using, put 1 tablespoonful into a glass of water.
One cup sugar, i^ of water and 1 of sherry wine ; slice in 2
lemons ; stir until dissolved and add 1 quart of cider.
One handful of hops, 2i^ gallons water, boil an hour, strain,
add 1 pint of molasses. When milk warm add a cake of yeast.
Let stand over night. Skim and pour it off from the yeast
carefullv. Add 1 tablespoonful of wintergrecn. Bottle.
L. /. Lezvis.
Slice a lemon, bruise ^ ounce ginger root, l^A pounds white
sugar, 1 ounce tartaric acid, ly. gallons of water boiled and
poured over the ingredients ; when cool add a cake of yeast and
let stand in a warm place for 12 hours ; bottle and tie down the
corks. Ready for use in 2 days.
The North End Club
Recommends the Following
Advertisers to Your Patronage
Between Chicago and
on the Northwestern
Facing Lake Michigan
70 STATE STREET
Tuesdays 2 to 4
Telephone Central 500
j. jt B ! -?^
The Pennoyer Sanitarium
The ideal resting place combining country life, city comforts and the
safety of the best medical skill and nursing.
For detail information or booklet address the managers
N. A. PENNOYER. M. D. G. F. ADAMS. M. D.
''They Lace in Front"
Tel. Central 1597 Pianos to Rent
JOHN A. BRYANT
^ and Gowns
1st Premium Wegman
^:^:-V.- j AVENUE
Foster & Co.
Armstrong Piano Co.
Marshall & Wendel
Second Hand Pianos of Different Makes
The H. W. G.
138-140 WABASH AVENUE
NEAR MADISON STREET
1 ,,. . , , .1 Also Agents for
%m _ ''^ ' L'IRRESISTIBLE"
Take Elevator to 2(1 Floor CHICAGO
Try this Recipe for
MOTHERS OATS wafers
Sift together 2 cups of flour ; 1 teaspoonful
salt; 1 teaspoon baking powder, and 2 tea-
spoons sugar. Add 1 cup of MOTHERS
OATS. Mix in with the tips of the fingers 1
tablespoon of lard and 2 tablespoons of butter,
softened, but not melted. Moisten with very
cold water until just soft enough to roll. Roll
as thin as cardboard; cut in oblongs three
inches by one inch. Bake in moderately hot
oven about eight minutes.
are always good
''The memory of quality remains long after the price is forgotten."
THE GREAT WESTERN CEREAL CO.
OUR MOTTO I A pleased customer is
the best advertisemeat
ONLY FIRST-CLASS WORK
DONE IN REPAIRING OF
clocks Called for and Delivered
(free of charge.)
ALL WORK GUARANTEED
Trees, Shrubs and Soil.
Floral Work of All Kinds.
WHOLESALE AND RETAIL
Cut Flowers and Plants
Green Houses and Store:
2054 Southport Avenue
Tel. Sheridan 1023
E. J. SAMUELSON,
I 224 Bryn Mawr Avenue
with Flower Growers Co.,
60 Wabash Avenue
Tel. Central 3067
The Fair's Grocery
A Grocery That Aims stt Perfection.
WE carry all the well-known brands. Have noth-
ing to substitute as "just as good." 1 The
purity of our food products is our special pride, and
we patronize only those makers whose reliability is
The low prices for which our grocery is famous are
possible because of the immense quantity of goods sold.
STATE, ADAMS and DEARBORN STS.
Bowman Dairy Co*
One of our Country Bottline Plants.
Pure, Clean. CROM healthy cows fed on
NA.*iir;v1 Millc proper food only, bottled
natural i^iik ^^^^ sealed in the country un-
der the most fovorable conditions. Shipped
in refrigerator cars. Placed in the hands of
consumers in original packages.
Lake View office, 540-552 Berteau Ave.
Phone, lake View 1001
Marshall Field Building
Suite 822 CHICAGO
Boulter and Company
834 Marshall Field Building
Cochran & McCluer
Real Estate, Loans,
Renting ©Lnd Insura^nce
Edgewater and North Shore Property a Specio^Uy
107 DEARBORN STREET
PKone Centre.! 931 Evanston and C«.talpfi Avcs.
J. L. COCHRAN. Pres. W. F. QUINLAN, Secy, and Treas.
Edgewater Coal Co.
Anthracite and Bituminous Coal
Yards: Main Office:
2612 Evanston Avenue 45-107 Dearborn Street
Phone Lake View 135 Phone Cantral 931
We announce the successful estab-
lishment in our store of a fresh meat
department. You will find in this
market perfection of service and a
variety of delicious meats so priced as
to claim your constant patronage.
Investigation is respectfully invited.
Rothschild 6 Company
State and Van Burcn Sts.
yoti shoxild ride
Co be ^ree _frofn the
T>u^t and 'Dtrt of ihe SireeU
CleaLn, AttrsLctive Catrs
Ph. P. Schlesswohl
Albert U. Peteraon
Choice Meats and
High Grande Groceries
41-45 Eve^nston Ave.
Tel. Lake View 16
Tel. Lake View 96
1204-6 Bryn Mawr Ave.
Tel. Lake View 220
Don't let anyone tell you that
ordinary house paint or inside
floor paint is "good enough"
for porches, verandas, steps, etc.
Porch Floor Paint
IS THE ONLY THING TO USE
ITS MADE IN FIVE SHADES
41 State St., Chicago
Hanufacture the finest Vanilla Extract on
the market; exquisite in flavor and from
the true Vanilla Bean
The Leavenworth Baking Powder
has proven very satistacfory, the
quality leaves nothing to be desired.
It is free from alum, phosphates
and all cheapening admixtures. It
is Pure Cream of Tartar and Soda.
The Leavenworth Liquid Silver Polish
is the most convenient and effective.
It contains no harmful ingredient.
The Alexandra Coffee
is the best Coffee on the market
irrespective of price. It is pract-
ically a 40-cent Coffee for 25 cents.
"Queen of all Coffees"
Put up in Gallons. Half-Gallons a^nd QuaLrts
GEO. E. WATSON CO.
Paint and Color MaLkers
108 La.ke Street :: CHICAGO
Send for Sample Card
Miss B. Lichtenstein
1244 Bryn Mawr Ave.
1218 Argyle Avenue ■
Orders taken for Ice Cream
Lowney's Box Candies
We carry a complete stock of assorted
Favors, Cake Laces and Almond
Cups, Paper Cases and Paper Nap-
kins, D'oyleys,Candles,Candle Holders
Fresh Buttermilk Cottag^e Cheese
Try Our XX Whipping Cream
Phone II8J Irving 916 EDGEWATER PLACE
Hoping: to be favored with your patronage
1246 Bryn Mawr Ave/
Phone, Lake View 104
Phone, Lake View 667
FRANK H. AHLBORN
1202 Bfyn Mawr Ave,
Cor, Evanston Ave. CHICAGO
BAIRD & WARNER
Evanston and Wilson Avenues
(Adjoining " L" Terminal Station )
REAL ESTATE MORTGAGE LOANS
North Shore Property
C. W, FOGG
T-, , . j Lake View 169 and
1 clephoncs i Shcndan X 1661
MAIN OFFICE / 90 LA SALLE STREET
GUARANTEED ABSOLUTELY PURE
The Celebrated French Manilla Chocolate
Used the world over for Breakfast and Soirees instead of
Tea or Coffee.
MenJer's Breakfast Essence of Cocoa.
Unites in a perfect
form all qualities
of a healthy
It is easily digested
and is specially bene-
ficial to people
dyspepsia and weak
Annual sales exceed 36,000,000 pounds.
Grand Prix— Highest Award—St. Louis 1904.
If not acquainted with manner of preparing Menier's Chocolate
and Cocoa, write to
250 W. 27th STREET, NEW YORK, or
66 WABASH AVENUE, CHICAGO.
Thp North FnH Plllh ^^^°"^"^^°^s ^^"^^^'s Premium chocolate
"Blue Label" unsweetened for all cooking
Recommends Menier's Vaniila C^liocolate, "Yellow Label" sweetened for all
Phone 1 j6i Ir-v'tJig
Late of Schmidt & Sieg'l
1878 Evanston Ave. CHICAGO
Phone Qraceland 693
North Shore Dye Works
French Dry Cleaning
1880 Evanston Ave., "Tveliue''"
Orders by mall or express promptly attended
to. Goods called for and delivered
Telephone Lake View 525
J. A. SCHIESSWOHL
Market and Groceries
2178-80 Evanston Avenue
Well known 3Lnd home grown
Ornamental Trees, Flowering Shrubs,
Climbing Vines, Hardy Fruits and
Herbaceous Plants for Immediate Effect
Nursery just west of EdgewaL<er. GIVE VS A TRIAL
We give advice regarding tlie location of stock
purchased of us
108 La Salle Street
Du«„«. j riain 4162
'^*'°""1 Automatic 5462
Lincoln and Peterson Avenues
Phone Lake View 103
Phone 1794 Graceland
High Grade Distemper Tinting
HERMAN KEAN & CO.
Decorating and Painting
1872 Evanston Avenue
Near Wiison Ave. CHICAGO
Phone Irvinsr 1771
Kalbas Dairy Co.
Pure Milk, Cream
610=612 Melrose St.
CHICAQO : : ILLINOIS
Thone Ir-Oing 1152
Elizabeth S. Smith
Exclusive Designs in
Millinery * » * *
1926 Evanston Are,
Skin and Complexion Removed
By Electricity or X=Ray
Engagements by Phone
Call Irving 1152-874
Sole Agent for Mrs. R. W. Allen's Toilet Goods
1926 Evanston Ave.
LAKE VIEW 589.
252 VV. RAVENSWOOD PARK AVE
MAIN OFFICE and
1860-1870 EVAN5T0N AVE.
stores and Factory:
1720=22 North Clark Street
Phone Lake View 1086
r-.^ . Corner
801 Dempster Street snerman a
Fine Hand Work
Lincoln Hand Laundry
1886 Evanston Avenue
Phone Sheridan 1663
510=512 North Clark Street
Phone North 588
803 Dempster Street
Phone 770 Evanston
ITHE GEO.WITTBOLD COMPANY
1657-1659 BUCKINGHAM PLACE
Telephone Lake View 557 and 558
Greenhouses and Nursery
Phone Irving: Park 784
GEORGE LILL, President W. W. LILL, Vice Prest. GEO. H. LILL, Secy & Treas.
George Lill Coal Co.
39 to 67 Chester Street
Cor. Clybourn and Ashland Aves.
Telephone North 1880
Private Exchange All Departments
Dock and Railyards:
Clybourn and Ashland Aves
Edgewater Yards: 2134 Evanston Ave.
Phone North 1527
Orders Called for and
Delivered Same Day
A. W. POPP
1425 Diversey Boulevard
Cor. Best Ave.
Butter and E^gs, Tea ai\d Coffee
Cottatge Cfieese, Fresh
Delivered in Edgewater and Ar^yle PsjLrk
Tuesday and Friday
Teas, Coffees, Butter and Eggs
805 Dempster Street. EVANSTON
PITKIN <a BROOKS
Si ale Si J.
IRicb Cut (5la86
The Dinner cannot be Well Served
Pretty Table China.
We serve our patrons from Haviland, Guerin,
Minton, Cauldon, Wedgwood and the German
Otir Trices are Reasonable
Tcl. Graccland 1831
All Our Milk is FUtered
1/ Quality is Desired Patr
STAPLES DAIRY CO.
Wholesale and Retail Dealers in
Milk and Cream
Rose Brand Cr eamery Butter
2792 and 2794 N. Robey St.
J. H, MUNO
Sheridan Drive Club
Telephone. La^ke View^ 116
Receive Prom? Mention CHICAGO' 2614-16 Ridge AVC. EvaSsto"n Ave.
Phone Douglas 888
Is prepared to receive
orders in the various
branches of society
catering and to supply
new and exclusive ideas
in Menus and Table
Appointments for all
varieties of SOCIAL
Where does it ^o?
Get one of our
Family Expense Books
25 and 50 cents each
They keep the family happy by
showing where the money goes
STEVENS, MALONEY ^ CO.
Stationers and Printers
143 LaSalle St., Chicago
2970 Qroveland Avenue
AUG. SAEHN. Pres. R. NOELCK, Sec.-Treas.
Safe Deposit Co.
August Saehn & Company
2566-68 Evanston Ave.
Safety Deposit Vaults, Insurance
Vhone LaK« V/«to 98S
Boxes. $3.00 per yeaLt and upwaLfd.
3 per cent per aLnnum on Savings Deposits
Member of Chicago Loans made on Good
Real Estate Real Estate
W. J. Lukens
1218 ChaLmber of Commerce
Telephone Main 3595
Lake View and North Shore Property
PKon© North 1348
£. R. ScKHck
"Dealer in_fine domejiic
KitcKeA Vtensils ai\d
437 North Clark Street, CKiceLgo. 111.
Artistic Hanging of Lambrequins and
Laces. Shades, Rods, Poles, etc. Spring
Beds. Mattresses, Slip Covers and Carpets
to order and repaired.
Estimates on request
1794 North Halsted Street
opp. Ne^vport Ave.
For 12 years with
MARSHALL FIELD & CO-
Chicken, Lobster eind Shrimp Salads made
Special Rates for Parties,
Ice Crea^ms acnd Catfe
PKone North 396
PKone North 393
176 North Clark Street. Chicago. III.
A Paint prepared especially
for Porch Furniture, Lawn
Swings, Seats, etc. Two
Permanent, Quick - Drying
Green and Vermilion
The Alston M'n'f'g Co.
Crushers of Flaxseed and Manufacturers of
all grades of Paint and Dry Colors.
Our Great Grocery
Occupies the Entire Sixth Floor
EVERYTHING FRESH, PURE AND CLEAN
Comf)lete Lines of the
CHOICEST STAPLE AND FANCY
FRUITS AND VEGETABLES
FRESH MEATS, Etc, Etc,
PRICES ARE ALWAYS LOWEST HERE
Telephone, 2161 Central
7 A.M. to 7:30 P.M.
Mrs. Clark Co.
LADIES and GENTLEMEN
BREAKFAST DINNER SUPPER
Home Cooking and Catering
A?1SL 153 Michigan Ave,
R, S. CritcheU Bavier C, Miller Chas. P. Whitney
Kossuth Marks Lyman M. Drake Frank Barbour
138 to 144 La Salle St, CHICAGO
PARIS NEW YORK ST. GATT
Styer Lace & Drapery
Home Furnishers and Decorators
Importers and Makers
Real Lace Curtains and Draperies
and Hand Tufted Rugs to order
175^ Michigan Ave.
Railway Exchange Building
Phone Hao-rison 3509
Phone Central 5842
Made to Order
Insuring to our patrons all the
latest effects in figure required in
the fitting of gowns. Endorsed by
Chicago's Leading Dressmakers
A. M. CLEVERLY
1022 Masonic Temple
157 W. Washington St.
JAP''A''LAC stains and varnishes by one
application. It is the most durable finish on
the market for floors, ail kinds of interior wood
work, etc., where extreme durability is required.
It is a great reviver of old wood work,
furniture, etc., as it covers up all mars, scratches
or disfigurements, producing a brilliant and
beautiful finish and can be successfully applied
by an inexperienced person. It is not affected
by hot or cold water, nor by soap and water,
and does not mar white or show heel marks
when used on floors. The colors are as foUowss
Oak, Walnut, Mahogany, Cherry, Malachite
Green, Ox-Blood Red, Brilliant Black, Dead
Black, Natural or Clear, Gloss White, Flat
White, Ground and Empire Blue.
Manufactured only by
The Glidden VarnisK Co.
Food Departments occupy
ig and the
the tables of the discernir
nic restaurant, modern dai
meat market, and high grade bakery are objects
of interest to every woman,
Telefhoyn\ North 2^4
3-Pound Can $ 1.00
Burton F. White
5-Ponnd Can 1.65
10-Pound Can 3.25
567 North Clark Street
25-Pound Can 8.00
50-Pound Can 15.00
"Carlota" Coffee is put up in
Most Careful and Artistic Service
in Chicago for
Ice Creams, Ices and Cakes
sealed tin cans — we grow every
pound of coffee sold under the
Order in person, by mailer ofourwagoa salesman
for family orders
Telephone, Central 3J90
Catalogue upon Request
Office, Room 310 - - 42 RIVER STREET
Maker of Gowns
RdLndolpK MdLfket ^
Tailor- Made Gowns a
52 ©Lnd 54 State St.
Finest Store of its
kind in Illinois.
Suite 908 Masonic Temple
Telephone Market 1236
Complete line of
Butter and Delica-
cies. Prompt de-
livery to all parts
of the city.
E-Oery Hay is a
Children's "Day at
Everything that Infants
and Children wear from
Head to Foot including
many Novelties not
A. STARR. BEST
107 State St.
Telephone 4070 Central
~^ CAMP LOGAN
^h, ^^x NO.CHICAGO
fl^' LAKE FOREST
iOQkCFELL&R FORT SHERIDAN
RAVIN I A
A platce of recreaiioA
and entertainment for
people of culture aLivd
refinenvent. ^ ^
E*Oery^ ^yiJ"ternoon and RHJentng
Entrance from Sheridan Road and Green Bay Road
for Automobiles and Carriages
Along the Chicago & Milwaukee Electric Railroad
LIBRARY OF CONGRESS