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COPYRIGHT  DEPOSIT 


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THE  PHILADELPHIA 

NEW  CENTURY  CLUB 

BOOK  OF  RECIPES 

CONTRIBUTED  BY  MEMBERS 
OF  THE  CLUB 


COMPILED   AND    EDITED    BY 

MRS.  H.  S.  PRENTISS  NICHOLS 

PRESIDENT 


PHILADELPHIA 

THE  JOHN  C.  WINSTON  COMPANY 

1915 


Copyright,  1915,  by 
The  New  Century  Club 


4 


/^ 


JAN  28  1916 


jForetPorb 

There  is  high  authority  for  it,  that  of  making  of  books  there  is  no 
end.  Many  cook  books  might  easily  be  a  weariness  to  the  flesh ;  but  this 
little  book  goes  forth  confident  of  a  welcome.  It  does  not  profess  to  be 
a  book  on  cookery;  it  is  what  is  far  better,  a  imique  collection  of  tried 
and  tested  recipes,  many  of  which  have  been  handed  down  from  one 
generation  to  another  and  have  never  before  been  in  print.  They  have 
been  contributed  by  club  members,  many  of  whom  have  generously 
brought  forth  from  cherished  old  manuscript  books,  written  by  hands 
long  vanished,  the  most  favorite  family  formulas  for  compounding  things 
good  to  eat.  There  is  a  delightftd  personal  quality  about  these  recipes, 
and  it  is  interesting  to  see  how  the  recipes  for  the  same  dish  vary. 

It  is  a  beautiful  demonstration  of  the  fact  that  club  women  are  the 
very  best  home  makers.  They  not  only  have  their  useful  fingers  in  many 
public  pies,  but  they  look  well  to  the  ways  of  their  own  households. 

The  income  from  the  sale  of  this  Book  of  Recipes  is  to  be  used  for 
the  purchase  of  Club  china  and  for  other  special  objects,  so  that  not 
only  those  who  contributed  their  choice  recipes,  but  each  one  who  buys 
a  copy,  will  have  a  personal  share  in  adding  to  the  beauty  and  comfort 
of  this  beloved  club. 

Isabel  McIlhenny  Nichols 


^ 


(3) 


Contents^ 

PAGE 

Breads ^^ 

Soup ^^ 

Fish ^^ 

Meats ^^ 

Vegetables ^ ' 

Entrees ^^ 

Pickles,  Relishes ^^ 

Salads 1^^ 

Puddings ^  ^  ^ 

Pies ^^^ 


Desserts  . 


153 


Ices 1^^ 

Fruits — Preserved,  Canned 169 

Jellies,  Jams 1^' 

Cakes ^^^ 

Candies ^^^ 

Beverages ^^^ 


(5) 


Sntrobuction 

Our  most  cherished  possessions  are  apt  to  be  the  family  heirlooms, 
the  fumitvire,  the  hand-made  qtiilts,  the  old  laces  of  our  great-grand- 
mothers. We  learned  to  care  for  them  first,  because  they  were  grand- 
mother's; and  then  we  began  to  learn  and  understand  their  worth  and 
their  beauty. 

Among  the  personal  records,  which  we  have  learned  to  regard  as  so 
valuable,  can  be  found  hand-written  receipt  books  containing  those  price- 
less recipes  which  were  perfected  in  some  one  home  and  exchanged  between 
friends  and  neighbors. 

We  are  pennitting,  in  many  places,  valuable  papers  and  homely 
records  of  family  life  to  be  destroyed  and  lost.  Of  the  interesting  com- 
mittees in  some  clubs  are  those  called  the  Landmark  Committees,  whose 
duty  it  is  to  preserve  the  history  and  record  of  the  fast-growing  town  or 
community,  its  landmarks,  whether  these  be  individual  or  public.  This 
work  should  be  encouraged  and  commended. 

There  should  be  the  same  measure  of  congratulation  given  to  any 
club  which  is  preserving  for  us  those  valuable,  tried  and  true  recipes, 
which  have  been  used  by  the  most  notable  housekeepers  of  a  community. 
Philadelphia  has  a  reputation  for  good  cooking,  and  we  are  all  glad  to 
welcome  a  contribution  in  the  actual  classics  of  this  particular  form  of 
literature.  Can  there  not  be  classic  recipes  as  there  are  classic  poems,  and 
for  the  same  reasons? 

In  our  search  for  the  scientific  basis  of  the  art  of  cooking,  in  our 
study  of  its  chemistry  and  physics,  we  must  never  lose  sight  of  the  fact 
that  no  matter  how  much  we  may  know  as  to  why  baking  powder  or 
yeast  act  as  they  do,  it  is  of  little  avail  unless  our  knowledge  enables  us 
to  make  a  good  muffin  or  good  bread  each  time.  Recipes  are  but  the 
worked-out  proportions  which  will  produce  a  desired  resvdt.  Without 
them  we  would  each  have  to  solve  the  problem  anew  for  ourselves,  and 
today  we  have  not  time.     There  are  other  more  necessary  things  to  do. 

So  we  welcome  this  little  book  from  a  club  of  women  noted  among 
clubs  and  among  women  for  their  good  works  of  many  kinds. 

Helen  Louise  JoHrjsoN, 
Chairman,  Home  Economics  Department, 
General  Federation  Women's  Clubs 

(7) 


"  To  be  a  good  cook  means  the  knowledge  of  all  herbs,  fruits,  balms 
and  spices,  and  all  that  is  healing  and  sweet  in  fields  and  groves  and 
savory  in  meats.  It  means  carefiUness,  inventiveness,  watchftdness, 
willingness  and  readiness  of  appliance.  It  means  the  economy  of  your 
great-grandmother  and  the  science  of  modem  chemistry.  It  means  much 
tasting  and  no  wasting ;  it  means  English  thoroughness,  French  art  and 
Arabian  hospitality.  It  means,  in  fine,  that  you  are  to  be  perfectly  and 
always,  ladies,  *  loaf -givers, '  and  you  are  to  see  that  everybody  has 
something  good  to  eat." — ^Ruskin. 


(9) 


IRedpe  for  an  Sbeal  Club 

Take  two  parts  of  desire  for  a  larger  living,  or  what  we  term  cul- 
ture, and  two  parts  of  intelligent  interest  in  the  vital  questions  of  the 
day,  and  mix  them  with  enough  sociability  to  make  a  light  sponge,  and 
set  it  away  to  rise.  When  it  has  risen  to  about  twice  the  original  bulk, 
add  some  carefully  picked  officers  and  directors — washed  in  the  waters 
of  self-sacrifice  and  plentifully  dredged  with  perseverance.  Then  add  one 
part  civic  work,  or  as  much  as  your  town  (or  state)  requires,  and  one  part 
philanthropic  activity;  allow  a  gospel  measure  of  the  genial  spirit  of  reci- 
procity for  sweetening,  and  cream  it  up  with  fresh,  rich  thought  and  potir 
it  in ;  add  enough  of  the  milk  of  human  kindness  to  make  a  smooth  batter. 
Take  a  whole  heart  full  of  enthusiasm,  and  dilute  it  with  a  little  common 
sense,  and  when  the  alkali  of  the  enthusiasm  unites  with  the  acid  of  com- 
mon sense  in  a  foaming  mass — stir  it  quickly  into  the  mixture.  Then 
add  yoiu"  spices — womanliness,  tact,  htmior,  broad-mindedness  and  talent 
— ^with  a  dash  of  difference  of  opinion. 

Now  take  a  dozen  fresh  committees,  and  beat  them  up  well — beat 
them  up  imtil  they  are  stiff  enough  to  stand  alone,  and  toss  them  in; 
then  throw  in  your  afternoon  programs — not  too  full,  as  they  must  have 
room  enough  to  swell  up,  with  animated  discussion.  Lastly  add  your 
flavoring — Robert  Browning's  extract  of  optimism,  though  some  prefer 
Emerson's.  There  is  also  a  new  article  on  the  market,  which  many  use 
and  consider  equal  to  optimism,  known  as  Fletcherism;  but  any  good 
optimism  will  do. 

Now  beat  the  whole  up  well  with  individual  effort — and  on  this  the 
whole  success  of  the  club  depends.  When  thoroughly  beaten,  potu-  it 
into  a  large  vessel  of  opportimity,  which  has  been  previously  well  greased 
with  Roberts'  Rules  of  Order  to  keep  it  from  sticking,  and  set  it  in  a  com- 
fortable clubhouse  for  from  one  and  a  half  to  two  hours — it  depends  upon 
the  temperament  manifested.  Test  it  by  inserting  a  splint  from  the  broom 
of  experience,  which  splint,  when  the  club  is  done,  must  come  out  clean 
and  shining.  When  it  has  cooled  a  little,  make  an  icing  of  afternoon  teas, 
lectures,  and  various  entertainments,  and  spread  thickly  over  the  top. 
This  will  make  a  feast  of  reason  and  a  flow  of  soul  for  about  one  hundred 
members.     Serve  it  once  a  week  or  every  two  weeks. 

Elizabeth  A.  Cornett, 
Woman's  Club,  Phoenixville,  Pa. 
(11) 


(grace  JBefote  iHeat 

John  Cennick,  1741 

Be  present  at  our  table,  Lord, 
Be  here  and  everywhere  ador'd : 
Thy  creatures  bless,  and  grant  that  we, 
May  feast  in  Paradise  with  Thee. 

Contributed  by  Mrs.  Thomas  J.  Garland 


(13) 


preabs 

To  make  your  needy  bread,  and  give  them  life. — Pericles. 


(13) 


BREAD 

1  quart  milk  4  tablespoons  sugar 

1  quart  water  2  tablespoons  lard 

1  tablespoon  (heaping)  salt  1  yeast  cake 

Scald  the  milk  and  turn  into  the  bread  pan;  add  the  salt,  sugar, 
and  lard;  stir  until  melted;  add  the  water  (lukewarm),  then  add  the 
yeast  cake,  which  has  been  dissolved  in  lukewarm  water.  Then  add 
enough  flour  to  make  a  batter,  beat  thoroughly  for  fifteen  minutes,  or 
until  batter  is  full  of  air  bubbles;  then  add  enough  flour  to  make  a  dough. 
Take  it  out  on  a  baking  board  as  soon  as  it  is  stiff  enough  to  do  so,  and 
knead  quickly  and  Hghtly  for  45  minutes.  Use  as  little  flour  as  possible, 
just  enough  to  keep  it  from  sticking  to  the  board  or  hands.  If  a  bread 
mixer  is  used,  less  time  is  required  than  when  kneading  with  the  hands. 
Now  put  it  back  into  the  bread  pan,  cover,  and  let  stand  in  a  warm  place 
until  morning;  it  should  then  have  more  than  doubled  its  bulk.  Mould 
into  loaves,  knead  each  loaf,  put  into  greased  pans,  and  stand  away  until 
light.     Bake  in  a  moderately  quick  oven  for  1  hour  and  10  minutes. 

Mrs.  H.  S.  Prentiss  Nichols 

NUT  BREAD 

1  cup  nuts,  chopped  1  teaspoon  salt 

2  cups  milk  Vz  cup  sugar 

2  gggs  4  cups  white  flour 

4  teaspoons  baking  powder 

Mix  well  together  and  let  stand  20  minutes,  then  put  in  two  small 

bread  pans  and  bake  ^  of  an  hour. 

Miss  Gertrude  A.  Barrett 

NUT  BREAD 

1  cup  sugar  1  teaspoon  melted  butter 

1  ggg  4  teaspoons  (level)  baking  powder 

11/2  cups  milk  4  cups  sifted  flour 

1  teaspoon  salt  1   c"P  chopped   (not  ground)   EngUsh 

walnut  kernels 

Beat  sugar  and  egg  together.     Walnut  kernels  should  be  mixed  with 
a  little  flour.     Stand  20  minutes.     Bake  in  slow  oven  1  hour. 

Mrs.  Mary  C.  D.  Geisler 

2  (17) 


18  NEW    CENTURY    CLUB 

NUT  BREAD 

V4  cup  brown  sugar  2  cups  Graham  flour 

V2  cup  molasses  1  cup  white  flour 

1  teaspoon  soda  1  cup  chopped  wahiuts 

2  cups  millr  (sweet  or  sour)  A  little  salt 

This  should  be  made  the  day  before  it  is  to  be  used. 

Mrs.  Frank  H.  Burpee 

NUT  BREAD 

4  cups  whole  wheat  flour  1  pound  chopped  English  walnuts 

1  cup  granulated  sugar  2  eggs 

2  teaspoons  baking  powder  2  cups  milk 

Sift  flour,  sugar  and  baking  powder  through  flour  sifter.  Mix  dry 
ingredients  thoroughly.  Beat  eggs,  add  milk  and  pour  into  flour;  stir 
thoroughly.  Bake  in  moderate  oven,  \}i  hours  for  large  loaf;  for  two 
small  loaves,  ^  hour. 

Mrs.  Leon  S.  Dexter 

NUT  BREAD 

1  cup  scalded  mUk  1  cup  white  flour 

34  cake  yeast  2  tablespoons  sugar 

1  cup  whole  wheat  flour  1  teaspoon  salt 

1  cup  (even)  English  walnut  meats 

When  milk  is  cooled  stir  in  yeast.  Set  to  rise,  keeping  very  warm 
for  about  an  hour.  When  light,  add  sugar,  salt  and  walnut  meats  (broken) ; 
then  add  enough  whole  wheat  flour  to  make  a  batter  stiff  enough  to  spoon 
out  into  a  buttered  basin.     Let  rise  again  and  bake  about  45  minutes. 

Mrs.  Laura  Chandler  Booth, 
President,  The  New  Century  Club  of  Kennett  Square,  Pa. 

NUT  BREAD 

1  egg  4  cups  flour 

1  cup  sugar  4  teaspoons  baking  powder 

IV2  cups  milk  A  pinch  of  salt 

IV^  cups  chopped  English  walnuts 

Let  raise  20  minutes,  and  bake  in  a  moderate  oven  about  1  hour. 
This  will  make  two  small  loaves.  This  makes  very  good  sandwiches, 
spread  either  with  butter  or  cheese. 

Mrs.  Abner  H.  Mershon 


BOOK    OF    RECIPES 


19 


NUT  BREAD 


3  cups  Graham  or  whole  wheat  flour 
1  cup  white  flour 

1  cup  sugar 

4  teaspoons  baking  powder 


1  teaspoon  salt 

2  cups  milk 

1  cup  wahiuts  (chopped) 
1  egg 


The  nuts  are  prepared  and  chopped.  Mix  the  dry  ingredients 
and  add  the  chopped  nuts,  Add  the  egg  well  beaten  and  the  milk. 
Pour  into  a  well-greased  pan  and  let  it  rise  20  minutes  and  bake  50 
minutes  to  1  hour  in  a  moderate  oven.  This  makes  one  loaf.  Sliced 
very  thin  and  buttered  it  is  delicious  with  afternoon  tea. 

Mrs.  John  I.   McGuigan 


2  cups  white  flour 
2  cups  Graham  flour 
y-i  cup  sugar 
1  teaspoon  salt 


QUICK  NUT  BREAD 

1  cup  nuts 

4  teaspoons  (level)  baking  powder 
1  egg 

IV2  cups  milk 
1  tablespoon  melted  butter 

Mrs.  Thomas  Raeburn  White 


OLD-FASHIONED  DUTCH  CAKE 


1  yeast  cake 

2  eggs 

1  pint  milk 

y^  pint  fine  granulated  sugar 


V2  pint  pitted  raisins 

1  spoon  each  of  lard  and  butter,  mixed 

Vi  nutmeg,  grated 

V2  teaspoon  salt 


Put  the  milk  on  to  scald  (do  not  let  it  boil) ;  while  this  is  being  done, 
beat  the  eggs  together  until  very  light.  As  soon  as  the  milk  is  scalded 
take  it  from  the  fire  and  immediately  add  eggs  and  shortening;  then 
stand  this  aside  to  cool;  then  add  sugar,  salt  and  yeast  and  sufficient 
flour  for  a  very  thin  sponge.  Set  the  sponge  at  night.  In  the  morning 
add  raisins,  well  floured,  then  add  more  flour  to  make  a  dough,  not  quite 
so  stiff  as  for  bread.  Knead  very  little.  Cover  and  set  aside  for  a  few 
hours  (according  to  the  weather)  until  it  has  become  light,  after  which 
di\'ide,  with  well-floured  hands,  into  two  loaves  as  quickly  as  possible, 
without  kneading;  then  place  in  greased  pans  and  set  in  a  warm  place  to 
get  light.     Bake  in  a  moderately  hot  oven  for  three-quarters  of  an  hour. 

Mrs.  Henry  Delaplaine 


20  NEW    CENTURY    CLUB 

DUTCH  CAKE 

On  baking  day  when  bread  is  ready  for  pans  take  enough  for  small 
loaf  and  with  it  mix — 

2  eggs  1  tablespoon  lard 

1  cup  sugar  Raisins  to  taste 

Beat  well.     Set  to  rise.     When  light  take — 

Vz  cup  brown  sugar  Butter  the  size  of  a  big  walnut 

1  tablespoon  cinnamon 

Spread  on  top  and  bake. 

Mrs.  George  H.  Vanderbeck 


GRAHAM  BREAD 

V2  puit  com  meal  2  teaspoons  salt 

1  quart  water  1  tablespoon  molasses 

1  yeast  cake 

Make  corn  meal  into  a  thin  mush,  add  water,  salt  and  molasses. 
Make  a  thick  batter  with  unbolted  flour,  adding  1  basting  spoonful  of 
wheat  flour;  add  yeast  cake  and  let  rise  in  the  bread  pans.  When  light 
bake  in  a  moderate  oven.     This  makes  four  small  loaves. 

Mrs.  Lewis  F.  Shoemaker 


GRAHAM  BREAD 

(This  is  recommended  by  a  physician  as  especially  wholesome;   con- 
veniently made  because  baked  immediately  after  mixing.) 

5  cups  Graham  floiu"  1  cup  com  meal 

1  cup  white  flour  2  teaspoons  (level)  salt 

Mix  these  dry  ingredients,   then  add  two  level  teaspoons  baking 
soda,  dissolved  in — 

yx  cup  warm  molasses  2  cups  sweet  milk 

2  cups  sour  milk 

If  necessary,  water  may  be  substituted  largely  for  the  sweet  milk. 
Bake  in  a  slow  oven  1>^  to  2  hours. 

Mrs.  H.  H.  White, 
President,  New  Century  Club  of  Pottstown,  Pa. 


BOOK     OF    RECIPES  21 

GRAHAM  BREAD 

(An  excellent  health  bread  which  I  am  using  in  my  own  family 
with  good  results.) 

2  cups  Graham  flour  iVz  cups  milk 

2  cups  bran  (Educator)  flour  2  teaspoons  baking  powder 

1  teaspoon  salt  "^h  cup  New  Orleans  molasses 

Mix  Graham  flour,  bran  flour  and  salt  in  one  bowl.  Mix  milk,  bak- 
ing powder  and  molasses  in  another  bowl  and  add  to  the  first.  Bake 
1  hour  in  slow  oven.     Do  not  beat  or  knead.     Just  stir  like  a  cake. 

Mrs.  a.  W.  Robinson 


STEAMED  BROWN  BREAD 

11/2  cups  Graham  flour  1  pint  sweet  milk 

2  cups  com  meal  Vz  teaspoon  soda 

1/2  cup  molasses  Salt,  and  sprinkle  of  ginger 

Steam  3  hours. 

Mrs.  W.  Duffield  Robinson 


MY  GRANDMOTHER'S  CORN  BREAD 

1  cup  (small)  sugar  2  cups  com  meal  (sifted  with  wheat 

2  eggs  with  salt,  beaten  hard  floiu-) 

2  cups  wheat  flour  4  teaspoons  baking  powder 

2  cups  sweet  milk  2  tablespoons  butter 

Mix  sugar  and  eggs  in  milk,  then  add  floiir  and  com  meal  sifted 
together.     Steam  1  hotu-,  and  put  in  oven  for  10  minutes. 

Mrs.  John  D.  McIlhenny 


BATTER  BREAD  OR  CORN  PONE 

1  pint  milk,  scalded  (not  boiled)  1  cup  cold  rice  or  hominy  (cooked) 

1  cup  com  meal  1  tablespoon  sugar 

2  eggs  1  teaspoon  baking  powder 
Piece  of  melted  butter  Salt  to  taste 

Pour  milk  over  com  meal.  When  cool,  stir  in  eggs,  melted  butter, 
and  rice  or  hominy.  Just  before  putting  into  oven  add  baking  powder. 
Use  pudding  dish  and  bake  30  minutes. 

Mrs.  Elmore  C.  Hine 


22  NEW     CENTURY    CLUB 

SCOTCH  SHORT  BREAD 

1  pound  flour  Vi  pound  sugar 

V2  pound  butter  2  ounces  rice  flour 

Rub  the  butter  into  flour  and  sugar,  divide  in  two  cakes,  pinch  the 
edges,  prick  the  center  with  a  fork,  and  bake  slowly  in  a  moderate  oven 
till  brown.  Mrs.  A.  Gallatin  Talbott 

CHRISTMAS  BREAD 

(Mary  R,  Heygate-Hall's  Recipe) 

134  pounds  flour  2  ounces  lard 

1  pound  currants,  seeded  2  eggs 

34  pound  raisins  V2  ounce  cream  of  tartar 

34  pound  sugar  Vi  ounce  baking  soda 
Vi  pound  citron  or 

Vi  pound  orange  peel  2  teaspoons  baking  powder 

2  oxmces  butter  1  pint  milk 

Bake  in  bread  pans.  Miss  Anne  Heygate-Hall 

BATH  BREAD 

1  pound  flour  3  eggs  (yolks) 

Vi  pound  sugar  2  ounces  currants 

Vi  pound  butter  1  yeast  cake 

Sprinkle  of  nutmeg 

Set  over  night,  with  warm  milk  enough  to  make  a  batter  you  can 
beat.  Let  rise,  put  flotu-  on  board,  take  out  with  spoon,  rub  in  flour  and 
shape.     Let  rise  again,  and  bake.  Mrs.  Alfred  Mellor 

BREAD  CAKES 

1  pint  milk  2  eggs,  well  beaten 

1  quart  stale  bread  1  teaspoon  salt 

1  cup  (small)  flour  2  teaspoons  sugar 

1  teaspoon  baking  powder 

Break  the  bread  in  small  pieces,  soak  over  night  in  the  milk.  In  the 
morning  beat  into  this  the  flour,  eggs,  salt,  sugar  and  baking  powder. 
Add  enough  milk  to  make  the  cakes  form  on  griddle.  Do  not  have 
batter  too  thick.     Serves  4  to  6  people. 

Miss  Helen  A.  Childs 


BOOK    OF    RECIPES 


23 


SPOON  BREAD 


4  eggs,  beaten  separately 
1  cup  cooked  hominy  grits 
4  tablespoons  white  corn  meal 
1  pint  milk 

After  mixing,  bake  in  shallow  tin. 


1  teaspoon  sugar 

1  teaspoon  salt 

1  teaspoon  baking  powder 

1  tablespoon  butter 


Mrs.  Louis  H.  Mutschler 


1  cup  cooked  hominy 
4  tablespoons  com  meal 
1  pint  milk 
i  tablespoon  butter 


SPOON  BREAD 


1  teaspoon  salt 

1  teaspoon  sugar 

1  teaspoon  baking  powder 

4  eggs 


Beat  whites  and  yolks  of  eggs  separately. 
and  bake  in  oven.     A  Southern  dish. 

Mrs. 


Mix  all  well  together 
Mary  S.  Johnson 


VIRGINIA  SPOON  BREAD 


1  pint  milk 

1  teacup  yellow  corn  meal 

Butter  the  size  of  an  egg 


2  eggs,  well  beaten 

Salt 

2  teaspoons  baking  powder 


Boil  the  milk,  stir  in  com  meal;  let  stand  for  a  few  minutes.  Add 
melted  butter,  eggs,  salt  and  baking  powder.  Bake  in  oven  about  25 
minutes.     The  medium  grade  of  com  meal  is  better  than  the  fine. 

Mrs.  Charles  H.  Guilbert 


BEDFORD   ROLLS   (Wonderful) 


y-i  pint  milk  (good  measure) 
2  tablespoons  lard 


1  teaspoon  salt 
1  teaspoon  sugar 
V2  yeast  cake 


Melt  lard  and  milk  together.  Make  soft  batter  (as  for  rusk);  add 
yeast  dissolved  in  warm  water.  In  winter,  start  at  11  a.  m.  At  4  p.  m. 
it  will  be  "light  as  a  feather."  Make  soft  dough.  By  5  p.  m.  it  will  be 
ready  to  roll  out.  Cut  with  cake  tin — don't  handle  much.  Put,  not 
touching  each  other,  into  greased  pans.  Bake  20  minutes  in  hot  oven. 
Serve  hot  at  6  p.  m.     This  will  make  12  to  15  lovely  rolls. 

Dr.  Frances  N.  Baker 


24  NEWCENTURYCLUB 

ANNA'S  DINNER  OR  LUNCH  ROLLS 

1  yeast  cake  2  tablespoons  lard  or  butter 

1  cup  milk,  scalded  and  cooled  White  of  1  egg 

1  tablespoon  sugar  3  cups  sifted  floixr 

Yz  teaspoon  salt 

Dissolve  yeast  and  sugar  in  lukewarm  milk.  Add  white  of  egg 
beaten  till  stiff,  the  floiu-  gradually,  the  lard  or  butter,  and  lastly  the 
salt,  keeping  dough  soft.  Knead  lightly,  using  as  little  flour  in  kneading 
as  possible.  Place  in  a  well-greased  bowl.  Cover  and  set  to  rise  in  a 
warm  place,  free  from  draft,  until  it  doubles  in  bulk  (about  2  hotu*s). 
Mould  into  rolls  the  size  of  walnuts.  Place  far  apart  in  well-greased  pans, 
protect  from  draft  and  let  rise  }4  hour,  or  until  light.  Glaze  with  white 
of  egg  diluted  with  water.     Bake  10  minutes  in  a  hot  oven. 

It  makes  very  pretty  little  rolls  to  put  three  balls  of  dough  about  the 
size  of  a  good-sized  marble  into  muffin  rings  or  patty  pans  and  bake.  It 
comes  out  a  clover  leaf  shape. 

Mrs.  H.  S.  Prentiss  Nichols 

TEA  ROLLS 

1  pint  milk  1  teaspoon  salt 

1  cake  Vienna  yeast  1  teaspoon  sugar 

1  tablespoon  butter 

Warm  milk  slightly  and  in  it  dissolve  yeast  cake.  Add  flour  to  make 
a  sponge  about  as  thick  as  for  batter  cakes.  Set  in  a  warm  place  for 
2  hours,  then  add  butter,  sugar,  salt,  and  flour  to  make  a  dough.  Knead 
until  it  cracks  and  does  not  stick  to  hands.  Let  it  rise  2  hotu-s  more,  then 
roll  out  about  one-half  inch  thick  and  cut  with  small  biscuit  cutter.  Allow 
to  rise  in  pans  about  2  hours  and  bake  in  very  quick  oven — first  put  on 
bottom  and  then  top  of  oven. 

Mrs.  William  Burnham 

BREAKFAST  BISCUITS 

2  cups  flour  A  little  salt 

11/2  teaspoons  baking  powder  1  teaspoon  sugar 

1  tablespoon  butter  1  cup  milk 

Sift  baking  powder,  sugar  and  salt  with  the  flour.  Work  butter  in 
very  lightly,  stir  in  milk,  roll  gently,  cut  with  biscuit  cutter  and  bake  in 
quick  oven  15  minutes.  Mrs.  Theron  I.  Crane 


BOOK     OF    RECIPES  25 

SWEET  POTATO  BISCUIT 

iVi  pounds  sweet  potatoes  Flour  enough  to  make  a  sponge 

1  pint  milk  6  ounces  lard 

1/2  cup  (large)  yeast  A  little  salt 

Boil  and  strain  the  sweet  potatoes  through  a  colander;  pour  hot 
milk  over  them;  add  flour.  Let  it  rise  from  nine  o'clock  until  eleven, 
then  add  lard  and  salt.  Work  well  for  half  an  hoiu",  let  it  rise  again, 
and  bake.     Biscuits  will  be  improved  if  moulded  2  hours  before  baking. 

Mrs.  H.  L.  Wayland 

MILK  BISCUIT 

1  quart  fresh  milk  Butter  the  size  of  a  walnut 

1  yeast  cake  A  little  sugar  and  salt 

Put  yeast  cake  in  half  a  ttmibler  of  tepid  water  with  teaspoon  of  sugar. 
Set  it  in  a  warm  place  (not  too  hot)  until  the  yeast  rises,  then  put  it  in 
warm  milk,  add  butter  and  flour  to  make  a  nice  sponge;  beat  thoroughly 
and  let  sponge  rise ;  then  add  salt  and  more  flour,  just  enough  to  knead, 
and  set  in  warm  place.  When  light,  make  into  small  biscuits  with  biscuit 
cutter;  brush  over  with  milk  before  putting  them  in  oven.  This  quan- 
tity will  make  two  large  pans  of  biscuits.        Mrs.  Isaac  H.  Clothier 

ELLEN'S  BISCUITS 

1  pint  flour  2  teaspoons  baking  powder 

V2  pint  milk  1/^  teaspoon  sugar 

1  tablespoon  butter  14  teaspoon  salt 

Sift  baking  powder  into  flour,  rub  in  the  butter  with  hands,  add 
milk  last.  Turn  out  on  board  and  roll  only  enough  to  smooth  top,  very 
lightly.  Cut  and  bake  at  once  in  quick  oven.  Speed  and  light  touch 
required.  Mrs.  C.  L.  Peirce 

PLAIN  MUFFINS 

2  eggs  11/2  tablespoons  lard 
1/2  pint  milk  1/2  teaspoon  salt 

1  tablespoon  sugar  1  teaspoon  baking  powder 

Beat  eggs,  sugar  and  lard  smooth,  then  add  milk.  Add  sufficient 
flotir  to  make  a  batter  not  too  stiff.  Bake  in  well-greased  muffin  tins  in 
a  hot  oven.  Miss  Elizabeth  Bunting  Collier 


26  NEW     CENTURY    CLUB 

POPOVERS 

1  cup  milk  2  eggs 

1  cup  flour  V2  teaspoon  salt 

Bake  30  to  40  minutes  in  moderate  oven,  in  small  brown  bowls  half 
full.     One  of  our  old  family  recipes,  and  delicious. 

Mrs.  Edward  F.  Kingsley 

MRS.  CHARLES  D.  B.  BARNEY'S  CREAM  MUFFINS 

3  tablespoons  (level)  butter  1  cup  milk 

2  tablespoons  sugar  V2  teaspoon  salt 
2  eggs                                                              2  cups  flour 

4  teaspoons  (level)  baking  powder 

Cream  the  butter,  add  sugar,  separate  eggs,  beat  the  whites  and  add 
them  to  the  unbeaten  yolks;  to  the  butter  and  sugar  add  the  milk,  salt, 
flour  and  baking  powder;  then  add  the  eggs.  Fill  greased  mufhn  pans 
two-thirds  full  and  bake  in  a  quick  oven  20  minutes.  Substitute  com 
meal,  rye  or  Graham  flour  for  1  cup  of  the  wheat  flour,  and  you  will  have 
the  different  muffins.     It  is  excellent  also  for  cottage  pudding. 

Miss  Mary  Janney 

OLD-FASHIONED   MUFFINS 

2  cups  flour  Va  teaspoon  salt 

1  pint  milk  (warm)  2  eggs 

1  tablespoon  butter  2  teaspoons  baking  powder 

Made  in  rings  on  griddle  on  top  of  stove  to  brown  on  under  side. 
Make  a  thick  batter  and  fill  the  rings  half  full.  Turn  over  when  rings 
are  filled  and  browned. 

Miss  Emily  Campbell 

QUEEN  MUFFINS 

Vi  cup  butter  1  cup  milk 

1  egg  IV2  cups  flour 

1/3  cup  sugar  11/2  teaspoons  baking  powder 

Sift  all  dry  materials,  work  in  butter  with  tips  of  fingers.  Add  egg 
well  beaten  with  the  milk.  Cook  in  hot  oven  10  minutes.  Put  in  gem 
pans  about  half  full  to  allow  for  raising. 

Mrs.  William  A.  Wiederseim 


BOOK    OF    RECIPES  27 

BREAKFAST  MUFFINS 

1  egg  1  teaspoon  salt 

1  tablespoon  sugar  2  cups  fiotu: 

1  cup  milk  1  tablespoon  melted  butter 

IV2  teaspoons  baking  powder 

Beat  the  eggs  and  sugar  together  with  a  spoon,  add  the  milk  and 
salt,  then  stir  the  flour  in  very  smooth.  After  the  batter  is  smooth,  put 
in  the  melted  butter.  Last  of  all,  add  the  baking  powder,  but  do  not  stir 
or  beat  the  batter  much  after  the  baking  powder  is  in.  Bake  from  15  to 
20  minutes.  Mrs.  William  P.  Potter 

GRAHAM   GEMS 

2  eggs,  beaten  light  2  cups  Graham  flour 
2  cups  milk  V4  teaspoon  salt 

Beat  the  yolks  and  whites  of  the  eggs  separately.  Mix  the  ingre- 
dients thoroughly  and  beat  light.  Heat  the  gem  pans  and  butter  them, 
then  pour  in  the  mixture  and  bake  20  minutes  in  a  quick  oven.  Use  no 
baking  powder.  Miss  Virginia  Hartshorne 

GEMS 

1  egg  Vx  teaspoon  salt 

1/2  cup  water  Vz  cup  milk 

Butter  the  size  of  a  walnut  1  cup  flour 

Beat  the  egg  light,  yolk  and  whites  together;  put  in  the  milk,  add 
the  flour,  water,  salt  and  butter  melted.  Have  gem  tins  warm,  put  in 
batter.  They  are  just  like  a  popover — must  be  eaten  as  they  come  from 
the  oven. 

Mrs.  William  P.  Elwell 


SALLY  LUNN 

\y-2.  pints  milk  5  oimces  butter  and  lard  mixed 

2Vi  pounds  flovu:  A  little  salt 

5  eggs  \y^  tablespoons  sugar 

Vz  yeast  cake 

Put  at  once  into  greased  pans  and  let  rise  for  about  7  hours.     An 
old  recipe  from  Mrs.  Alfred  Paull  of  Wheeling,  West  Virginia. 

Miss  LiDA  Paull  Fife 


28  NEW    CENTURY    CLUB 


SALLY  LUNN 

1  tablespoon  butter  1  cup  milk 

1  tablespoon  sugar  2  cups  flour 

1  egg  (beaten  separately)  2  teaspoons  baking  powder 

Mrs.  Daniel  R.  Harper 


VIRGINIA  SALLY  LUNN 

IV2  pounds  flour  3  eggs,  well  beaten 

1  pint  new  milk  V2  yeast  cake 

V2  cup  butter  1  teaspoon  salt 

Melt  the  butter  and  add  to  milk,  then  poirr  over  the  sifted  flour; 
add  the  eggs,  yeast  (dissolved)  and  salt.  Mix  all  together  in  a  batter 
rather  stiffer  than  that  for  cake,  and  pour  in  large  cake  mould  or  pans 
well  greased.  Set  in  warm  place  to  rise,  and  when  very  light  bake  in 
moderate  oven  for  nearly  an  hour. 


Miss  Mary  Janney 


CINNAMON  BUN 


2  tablespoons  sugar  2  eggs 

^2  teaspoon  salt  2  cups  granulated  sugar 

1  tablespoon  (heaping)  lard  Flour 

3  cups  milk  and  water  (scalding)  Seedless  raisins  and  currants 

2  yeast  cakes  Nutmeg  and  cinnamon 

Put  sugar,  salt  and  lard  into  a  four-quart  bowl.  Pour  over  it  milk 
and  water.  When  cool  add  yeast  cakes  dissolved  in  1  cup  of  lukewarm 
water  and  stir  in  enough  flour  to  make  a  rather  stiff  batter. 

When  it  rises  two  thirds  of  the  way  to  the  top  of  the  bowl,  stir  in 
eggs  beaten  well  into  sugar  and  a  little  nutmeg,  and  add  a  little  more 
flour.  When  it  rises  to  the  top  of  the  bowl,  knead  with  a  little  flotir. 
Take  off  a  portion  a  little  larger  than  the  fist  and  roll  out  on  the  board 
about  one  half  inch  thick.  Spread  thicldy  with  soft  butter,  and  about 
three-quarter  inch  thick  with  dark  brown  sugar;  cover  with  seedless 
raisins  and  currants,  and  sprinkle  thickly  with  powdered  cinnamon. 
Roll  up  like  a  jelly  roll;  cut  off  slices  two  inches  thick  and  stand  on  end 
in  a  deep  pan  well  greased  with  lard.  Shake  cinnamon  over  the  top  and 
let  rise  again.  When  light  bake  in  a  very  slow  oven  (thermometer  6) 
for  nearly  an  hour,  and  turn  out  immediately  on  buttered  plates. 

Mrs.  Daniel  R.  Harper 


BOOK    OF    RECIPES  29 

CINNAMON  BUNS 

y^  pound  sugar  V4  ounce  salt 

V4  pound  butter  1/2  ounce  yeast 

3  eggs  1  pint  lukewarm  water 

Rub  sugar  and  butter  to  a  cream,  add  eggs  and  salt.  Dissolve  yeast 
in  water,  and  add  flour  enough  to  make  a  warm  dough.  Let  it  stand 
over  night  in  a  warm  place,  of  about  70  degrees.  In  morning  roll  dough 
out  to  about  quarter  of  an  inch  thick.  Spread  with  melted  butter,  sugar, 
cinnamon  and  currants.  Roll  and  cut  in  pieces  and  put  in  well-greased 
pan.  Put  sugar  in  greased  pan  before  putting  in  buns.  Let  rise  until 
light  and  bake  in  moderate  oven  for  about  1  hour.  Be  careful  that  oven 
is  not  too  hot. 

This  will  make  about  two  dozen  cinnamon  buns. 

Miss  Abby  A.  Sutherland 

SPANISH  BUN 

Vi  pound  butter  2  teaspoons  baking  powder 

1  pound  sugar  4  eggs 

%  pound  flour  (sifted)  1  cup  cream 

V-fi  cups  cleaned  currants 

Beat  the  butter,  sugar  and  yolks  well  together.  Then  add  cream  and 
whites,  well  beaten;  stir  in  flour  with  baking  powder  mixed  in  it.  Last, 
the  ciurants  mixed  with  a  tablespoon  of  floiur  to  keep  them  from  sticking. 
Bake  in  round  bread  pans  not  too  large. 

Mrs.  J.  Gibson  McIlvain 

GRIDDLE  CAKES 

1/2  pound  flotir  %  pint  milk  (nearly) 

1  teaspoon  sugar  1  egg 

1  teaspoon  salt  1  tablespoon  melted  butter 

2  teaspoons  baking  powder  4  tablespoons  boiled  cream  of  wheat  or 

boiled  rice 

Stir  flour,  salt,  sugar  and  baking  powder  together  and  slowly  add 
the  milk.  Beat  imtil  very  smooth.  Add  the  yolk  (beaten)  of  the  egg. 
Then  stir  in  the  cream  of  wheat  or  rice  and  beat  until  smooth.  Add  the 
melted  butter  and  fold  in  the  stiff  beaten  whites  of  the  eggs.  This  makes 
about  6  griddles  of  4  small  cakes. 

Mrs.  Harry  A.  Hornor 


30  NEW     CENTURY    CLUB 

OLD-FASHIONED  BUCKWHEAT  CAKES 

1  quart  buckwheat  flotir  1  %  pints  warm  water 

1  tablespoon  New  Orleans  molasses  Vz  yeast  cake  dissolved  in 

1  small  tablespoon  salt  V2  cup  warm  water 

Potir  gradually  on  the  flour,  mix  carefully,  beat  hard,  cover,  and  set 
to  rise  for  about  6  hours.  Bake  on  hot  griddle.  Serve  on  a  cold  winter 
night  with  sausage  that  has  been  parboiled  before  browning  it. 

Mrs.  Eugene  H.  Austin 

BUCKWHEAT  CAKES 

33^  cups  buckwheat  floiu:  2  large  spoons  New  Orleans  molasses 

1  level  teaspoon  salt  1  yeast  cake 

V^  teaspoon  baking  soda  Cold  water,  enough  to  make  a  batter 

Beat  thoroughly.  Dissolve  yeast  cake  in  ^  cup  of  lukewarm  water, 
mix  and  let  rise  over  night.  In  the  morning  add  baking  soda,  dissolved 
in  boiling  water.     Bake  thoroughly  on  hot  griddle. 

Miss  G.  B.  McIlhenny 

BUCKWHEAT  GRIDDLE  CAKES 

V2  yeast  cake  Buckwheat 

Mix  enough  buckwheat  in  lyi  cups  of  water  to  make  a  rather  stiff 
batter;  add  yeast  dissolved  in  a  little  warm  water.  Stand  in  a  warm 
place  over  night.     In  the  morning,  add — 

1  tablespoon  molasses  1  egg 

Salt  V2  teaspoon  baking  soda 

Thin  with  milk — quite  thin,     A  recipe  from  the  South  which  we 
have  used  many  years  quite  successfully. 

Mrs.  Livingston  E.  Jones 

BUCKWHEAT  GRIDDLE  CAKES 

2  cups  buckwheat  flour  2  to  3  cups  lukewarm  water 
1/2  cup  white  flour  1/2  yeast  cake 

^2  teaspoon  salt  1  tablespoon  molasses 

Vi  teaspoon  soda  (just  before  baking) 

Beat  thoroughly  and  set  to  rise  over  night.  Mix  in  order  given  above, 
molasses  as  weU  as  soda  to  be  added  in  the  morning. 

Miss  Helen  Lippincott 


BOOKOFRECIPES  31 

FLUME  HOUSE  FLANNEL  CAKES 

Vz  cup  yeast  V2  cup  (short)  butter 

1 1/2  cups  new  milk  1  tablespoon  granulated  sugar 

3  cups  flour 

Warm  the  milk  and  melt  the  butter  in  it,  then  put  in  the  flour,  sugar 
and  a  little  salt.  Let  stand  over  night.  In  the  morning  put  into  gem 
pans,  let  stand  1  hoiu-  to  rise,  then  bake  1/2  hour  in  a  quick  oven.  An  old 
and  well-tried  recipe,  and  not  taken  from  any  receipt  book. 

Mrs.  S.  Bernard  Chambers 


CORNMEAL  GRIDDLE  CAKES 

1  pint  corn  meal  1  tablespoon  molasses 
IV2  pints  milk                                                    1/2  cup  flour 

2  eggs  1  scant  spoon  salt 

1  tablespoon  butter  1  heaping  teaspoon  baking  powder 

Put  com  meal  in  mixing  pan,  add  salt.  Scald  the  milk,  add  butter 
when  hot,  pour  over  com  meal  and  beat  well;  add  molasses.  Let  it  cool, 
then  add  flour,  well-beaten  eggs  and  baking  powder.  Keep  in  a  cool 
place  and  it  will  be  good  for  foiu:  or  five  days  if  not  all  needed  at  one  meal. 

Mrs.  C.  L.  Hutchinson  . 


"  SCHECKEN  " 

1  yeast  cake  3  cups  flour  (sifted) 

1  cup  milk  (scalded  and  cooled)  V2  teaspoon  salt 

1  tablespoon  sugar  Brown  sugar 

2  tablespoons  butter  (melted)  White  of  I  egg 

Raisins  and  nuts 

Dissolve  yeast  and  sugar  in  lukewarm  milk.  Add  beaten  ^g<g,  then 
the  flour  gradually,  then  butter  and  salt,  leaving  dough  as  soft  as  can  be 
handled.  Place  in  bowl,  and  allow  it  to  raise  about  two  hours.  When 
light  roll  out  as  thin  as  pie  crust.  Spread  with  melted  butter,  brown  sugar 
and  raisins  very  thickly.  Roll  tightly  and  slice  in  about  half -inch  slices. 
Pour  melted  butter  in  cake  tins,  sprinkle  heavily  with  nuts,  brown  sugar 
and  cinnamon.  When  done  turn  out  on  waxed  paper  immediately 
upon  removing  from  oven.  The  bottom  of  roll  should  be  top  when 
served.  The  quantity  of  nuts  and  raisins  used  depends  upon  the  taste 
or  judgment  of  the  cook. 

Mrs.  Edwin  Martin 


32  NEW     CENTURY     CLUB 

WAFFLES 

3  eggs  3  teacups  sifted  flour 

1  teaspoon  salt  1  tablespoon  melted  butter 

1  quart  milk  2  heaping  teaspoons  baking  powder 

Beat  the  eggs  and  salt  together  until  light.  Into  the  beaten  eggs, 
stir  most  of  the  flour  and  part  of  the  milk.  Beat  well  until  it  bubbles 
and  is  very  light,  then  add  the  butter,  the  baking  powder  in  the  rest  of 
the  flour  and  the  rest  of  the  milk.  Bake  in  hot  waffle  irons.  Half  this 
quantity  for  a  small  family. 


Mrs.  Robert  P.  Brown 


FRENCH  WAFFLES 

3V2  cups  flour  1  tablespoon  butter 

IV2  cups  milk  1  teaspoon  sugar 

2  eggs  IV2  teaspoons  baking  powder 

Beat  yolks  and  whites  of  eggs  separately.  With  other  ingredients 
mix  well  together  and  beat  very  light.  Grease  the  waffle  iron  just  once 
at  the  beginning.     Have  iron  very  hot.     This  will  serve  6  people. 

Miss  Emma  R.  Jack 

WAFFLES 

4  eggs  1  quart  rich  milk 

31/2  scant  cups  flour  (after  it  is  sifted)  4  teaspoons  (heaping)  baking  powder 

Beat  whites  and  yolks  of  eggs  separately.  Beat  yolks,  then  add 
milk  and  floiir;  mix  baking  powder  through  flour.  Beat  whites  of  eggs 
very  light  and  stir  very  little  after  adding  to  batter. 

Mrs.  C.  Wilmer  Middleton 


^oup 


Boil  thou  first  i'  the  charmed  pot. — Macbeth. 


ii3) 


TOMATO   SOUP 

1  quart  tomatoes  3  tablespoons  sugar 
1/4  onion  3  pints  water 

2  ounces  flour  1/2  pint  milk 

4  ounces  butter  Salt  and  pepper 

Boil  tomatoes  and  onion  in  water  ^  of  an  hour;  add  salt,  pepper  and 
sugar.  Rub  butter  and  flour  together  until  very  smooth.  Boil  all  together 
10  minutes.  Boil  milk  separately.  When  both  are  boiling,  pour  the 
milk  into  the  tomatoes  very  slowly.  Serve  with  croutons  or  Swedish 
milk  biscuit.  Mrs.  C.  Wilmer  Middleton 

TOMATO   SOUP 

1  can  tomatoes  1  teaspoon  salt 

1/2  cup  water  2  tablespoons  butter 

4  cloves  3  tablespoons  flour 

1  slice  onion 

Cook  tomatoes,  water,  cloves  and  onion  20  minutes,  strain,  bind  with 
butter  and  flour  rubbed  together  and  strain  into  tureen. 

Mrs.  Martha  P.  Falconer 

ONION  SOUP 

Cut  up  4  onions.  Fry  in  >^  cup  of  butter  until  soft  but  not  browned. 
Put  in  casserole,  cover  with  2  quarts  of  rich  stock,  add  parsley.  Put  cover 
on  casserole  and  bake  for  1  hour.  Pieces  of  toast  in  casserole,  one  for 
each  person  at  time  of  serving,  or  serve  in  botiillon  cups. 

Mrs.  Morgan  Bunting 

ONION  SOUP 

Cut  three  large  onions  (white)  into  slices,  put  into  saucepan  with 
a  pat  of  butter,  salt  and  sugar,  fry  to  a  light  brown.  Sprinkle  over  some 
flour,  pour  in  3  cups  boiling  water,  add  a  few  sprays  of  parsley,  small 
bay  leaf,  little  salt,  boil  quickly  about  5  minutes,  thicken  soup  with 
yolks  of  3  eggs.  Warm  it  up  without  letting  it  boil,  add  a  little  butter 
in  bits,  take  out  bay  leaf  and  parsley,  place  slice  of  toast  in  soup  plate, 
sprinkle  a  bit  of  pepper,  pour  over  soup,  grate  Parmesan  cheese  over  top. 
If  small  onions  are  used  more  than  three  would  be  necessary. 

Mrs.  Edward  L.  Reynolds 

(35) 


36  NEW    CENTURY    CLUB 

ONION  SOUP  WITH  CHEESE   (Italian) 

Make  a  veal  stock.  When  ready  to  use — fry  4  large  onions  cut  very 
thin,  in  little  butter — put  at  once  into  ttireen,  pour  over  this  the  hot  veal 
stock,  having  already  prepared  thin  round  pieces  of  toast,  thickly  covered 
with  grated  Swiss  cheese  (J4  pound),  which  are  placed  at  once  in  the 
soup.  Cover  immediately,  as  the  steam  from  soup  causes  the  cheese 
to  melt,  and  serve  at  once  from  the  tiireen.  Any  cheese  left  over  may 
be  added  to  the  soup.  The  excellence  of  this  soup  depends  on  quick 
preparation  and  immediate  service.  Mrs.  William  B.  Campbell 

SPINACH  SOUP 

1  quart  spinach  2  tablespoons  cornstarch 

2  quarts  milk  4  ounces  butter 

Pepper,  salt  and  mace 

Boil  spinach  until  tender,  chop  and  put  through  a  sieve.  Boil  the 
milk,  flavor  with  salt,  pepper  and  mace;  add  cornstarch  for  thickening; 
put  in  the  spinach  and  butter.     Boil  up  once  and  serve. 

The  Misses  Esherick 

SPINACH  SOUP 

1  quart  spinach  2  tablespoons  flour 

2  quarts  milk  Vi  pound  butter 

Salt,  pepper  and  mace 

Boil  spinach  till  tender;  chop  and  put  through  sieve.  Boil  milk; 
flavor  with  salt,  pepper  and  mace.  Rub  together  flour  and  butter,  stir 
into  milk,  which  should  be  in  double  boiler;  add  spinach,  which  must 
be  very  fine  and  not  "stringy,"  and  boil  up  once. 

Mrs.  Joseph  Pettit 

CLAM  PUREE 

30  clams  1  tablespoon  flour 

1  quart  milk  1  tablespoon  butter 

Vz  cup  cream  1  teaspoon  salt 

A  dash  of  paprika 

Mash  the  clams  through  a  colander  and  heat  in  a  saucepan.  Mix 
flour  and  butter  and  then  the  cream  and  stir  into  the  milk  already  heated 
in  a  double  boiler.  Stir  the  dressing  into  the  hot  clams,  but  do  not  cook 
the  clams.     This  is  for  6  people.  Mrs.  C.  P.  Turner 


BOOK    OF    RECIPES  37 

CLAM   SOUP 

3  potatoes,  cut  fine  2  quarts  water 

1  cup  com  18  clams,  chopped 

1  cup  tomatoes  1  quart  milk 

1  onion,  cut  fine  1  tablespoon  flour 

1  tablespoon  butter 

Cook  the  vegetables  \}i  hours  in  water.  Have  ready  the  hot  milk, 
thicken  it  with  the  butter  and  flour  rubbed  together;  then  add  clams, 
cook  5  minutes;  then  add  the  vegetable  soup  and  let  remain  at  low 
temperature  for  5  minutes.     Serve  at  once.  Mrs.  C.  L.  Peirce 

CAROLINE'S  BISQUE  OF  CLAM 

50  clams  A  few  pepper  corns 

1  quart  water  1  quart  fresh  sweet  milk 

Small  pinch  of  onion  1  tablespoon  butter 

Sprig  of  parsley  2  tablespoons  floiir 

Chop  the  clams  fine,  put  in  the  water,  with  a  small  pinch  of  onion, 
sprig  of  parsley  and  a  few  pepper  corns;  simmer  for  2  hours.  Put  the 
milk  in  a  farina  boiler,  rub  the  butter  and  flour  together,  stir  into  the 
milk  and  let  it  simmer  slowly.  Add  thickened  milk  last.  Do  not  allow 
it  to  boil  after  milk  is  added.  Strain  and  serve.  Do  not  use*  the 
clam  juice.  Mrs.  H.  S.  Prentiss  Nichols 

MOCK  BISQUE  SOUP 

1  quart  Tnilk  1  tablespoon  butter 

1  bay  leaf  1  blade  mace 

l^  teaspoon  baking  soda  1  teaspoon  sugar 

1  pint  stewed  tomatoes  (strained)  2  tablespoons  flour 

or  1  saltspoon  pepper 

1  pint  canned  tomatoes  1  teaspoon  salt 

Put  the  tomatoes  into  a  saucepan  with  the  bay  leaf  and  mace.  Cover 
and  stand  on  the  back  of  the  stove  for  15  minutes.  Put  the  milk  in  a 
double  boiler.  Rub  the  butter  and  flour  together,  soften  with  a  little 
of  the  milk,  then  add  it  to  the  hot  milk  and  stir  constantly  tmtil  it  is  of 
a  creamy  thickness.  Strain  the  tomatoes  into  a  soup  tureen;  add  the 
sugar  and  soda  and  pour  in  quickly  the  hot  milk;  stir  lightly  and  serve 
immediately.  This  soup  must  not  be  cooked  after  the  milk  and  tomatoes 
are  mixed;  the  acid  of  the  tomato  will  curdle  the  milk.  Add  the  salt 
and  pepper.  Mrs.  Sarah  Walker  Dungan 


38  NEW     CENTURY     CLUB 

BLACK  BEAN   SOUP 

1  pint  black  beans  Vs  teaspoon  pepper 

2  quarts  cold  water  Vi  teaspoon  mustard 

1  small  onion  A  few  grains  of  cayenne  pepper 

2  stalks  celery  3  tablespoons  butter 

or  V/z  tablespoons  flour 

Vi  teaspoon  celery  salt  2  hard-boiled  eggs 

Vi  teaspoon  salt  1  lemon 

Soak  beans  over  night;  in  the  morning  drain  and  add  cold  water. 
Slice  onion,  and  cook  5  minutes  with  half  the  butter,  adding  to  beans, 
with  celery  stalks  broken  in  pieces.  Simmer  3  or  4  hours,  or  until  beans 
are  soft.  Add  more  water  as  water  boils  away.  Put  through  a  sieve, 
re-heat  to  the  boiling  point,  and  add  salt,  pepper,  mustard  and  cayenne 
pepper  well  mixed.  Bind  with  remaining  butter  and  flour  cooked  together. 
Cut  eggs  in  thin  slices,  and  lemon  in  thin  slices,  removing  seeds.  Pour 
soup  over  them.  Mrs.  Thomas  Raeburn  White 

MOTHER'S  MUTTON  BROTH 

1  knuckle  of  mutton,  weU  broken  1  pint  rich  milk 

1  pound  mutton  necks,  well  broken  1  tablespoon  rice 

1  quart  cold  water  1  teaspoon  parsley 

Place  all  in  a  pot  and  slowly  bring  to  a  boil,  then  let  simmer  until 
the  liquid  is  down  to  a  pint.  Strain  this  pint  of  liquid  and  add  it  to  the 
milk,  hot,  in  a  double  boiler.  Now  add  the  rice  and  let  it  heat  in  the 
boiler  until  rice  is  soft  and  perfectly  done,  which  ought  to  be  in  about 
one-half  hour.  Flavor  with  the  finely  minced  parsley  about  ten  minutes 
before  it  is  done,  if  it  is  to  be  served  for  the  table,  but  if  for  the  sick-room 
omit  parsley.  Mrs.  John  Gribbel 

WHITE  HOUSE  BOUILLON 

4  poimds  lean  beef  1  bimch  parsley  (small) 

1  teaspoon  celery  seed  4  blades  mace 

2  onions  12  cloves 

2  carrots  2  eggs  (whites) 

Boil  the  beef  4  hours  in  4  quarts  of  water.  Then  add  celery  seed, 
onions,  carrots,  parsley,  mace  and  cloves,  and  boil  until  these  are  tender. 
Then  strain  through  a  bag  and  retiun  to  kettle,  adding  the  beaten  whites 
of  2  eggs.  Boil  until  clear,  straining  through  bag  again,  when  the  bouillon 
is  ready  to  serve.     (Mrs.  Harrison.)  Mrs.  Josephine  L.  Adams 


BOOKOFRECIPES  39 

PEANUT  SOUP 

5  cents  worth  of  peanuts  (ground)  1  teaspoon  flour 

1  pint  chicken  stock  Butter  the  size  of  a  small  egg 

1  pint  cream  1  egg 

Add  the  peanuts  to  the  boiling  stock,  let  this  boil  3  minutes,  then 
add  cream.  When  at  boiling  point,  add  the  flour  rubbed  into  the  butter. 
Let  this  boil  a  minute  or  two,  watching  closely.  Just  before  removing 
from  fire  add  an  egg,  beaten,  "and  you  have  soup  fit  to  serve  kings!" 

Dr.  Frances  N.  Baker 


CHICKEN  JELLY 
1  chicken  iVi  quarts  water 

Cut  a  chicken  into  small  pieces;  pound  the  bones  with  a  hammer 
imtil  they  are  crushed;  put  into  a  quart  and  a  pint  of  cold  water,  and  let 
it  boil  well  tmtil  the  chicken  falls  to  shreds.  Skim  the  fat  off  while  it 
boils.  Strain  it  and  put  the  soup  away  imtil  it  jellies.  Cut  off  and  warm 
as  wanted  or  eat  cold. 

Mary  E.  B.  Perot 

BEEF  SOUP 

(Excellent  for  invalids,  or  at  any  time) 

V/z  pounds  good  beef  (from  bottom  of         1  quart  cold  water 

roimd)  Season  with  pepper  and  salt 

Have  beef  cut  in  squares,  trim  off  all  fat.  Let  stand  for  3  hours  at 
back  of  range.  Don't  let  it  boil  tmtil  just  before  it  is  ready  to  serve. 
Then  season  and  strain. 

Mrs.  Samuel  Scoville,  Jr. 

PALATABLE  SUMMER  SOUP 

Take  some  water  from  each  vegetable  that  one  boils  (peas,  spinach, 
tomatoes,  beans,  cauliflower),  put  in  a  pot  with  onion  and  parsley,  and 
let  cook  until  onion  is  done,  season  to  taste;  add  egg,  beaten  light  and 
serve  at  once.     A  standard  German  health  cooking  formula. 

Mrs.  C.  Shillard-Smith 


40 


NEW    CENTURY    CLUB 


FISH  CHOWDER 


2  pounds  fresh  fish  (any  kind) 
2  slices  salt  pork  or  bacon 
2  sliced  potatoes 
2  onions 


1  quart  fresh  milk 

1  tablespoon  butter  and  flour 

Parsley 

Salt  and  pepper 


Parboil  the  fish,  scrape  off  the  skin  and  pick  out  the  bones,  leaving 
the  fish  in  pieces  about  as  big  as  an  almond.  Boil  salt  pork  or  bacon, 
cut  in  dice,  with  sliced  potatoes  and  onions,  in  a  small  quantity  of  water. 
When  nearly  tender  add  the  fish  and  boil  till  all  the  ingredients  are  done; 
add  salt  and  pepper  to  taste.  Boil  in  a  double  boiler  the  fresh  milk 
thickened  with  the  butter  and  flour  rubbed  together.  Stir  in  the  other 
ingredients  and  add  chopped  parsley.  Mrs.  John  L.  Appleton 


SOUP  A  LA  REINE 


1  chicken 

V2  cup  rice 
1  small  carrot 

1  bay  leaf 

2  cloves 
Pinch  of  salt 


2  quarts  water 
1  pint  cream 
1  small  onion 
Small  piece  of  celery 
Small  piece  of  mace 
Butter 


Clean  chicken,  put  in  water  with  rice,  bay  leaf,  mace  and  cloves; 
simmer  gently  2  hours.  Clean  vegetables,  cut  in  squares.  Put  butter 
in  frying  pan;  when  hot,  throw  in  vegetables  and  stir  until  a  delicate 
brown;  skim  them  out,  put  in  the  soup  kettle  and  simmer  1  hour  longer. 
Now  add  the  flour  to  the  butter  in  the  frying  pan,  mix  and  stir  into  the 
soup.  Skim  as  it  boils  after  adding  the  butter.  Now  take  out  the 
chicken,  remove  the  white  meat,  chop  very  fine  and  put  back  in  the  soup. 
Remove  the  carrot,  spices,  etc.,  press  the  rest  through  a  sieve.  Return 
the  whole  into  a  clean  kettle,  add  the  cream,  and  salt  to  taste;  boil  up 
once.     Wine  may  be  added.     My  father's  favorite  soup. 

Mrs.  a.  Gallatin  Talbott 


SOUP  DUMPLINGS 


1  cup  flour 

1  teaspoon  (heaping)  baking  powder 

1/2  teaspoon  salt 


1  teaspoon  lard 

1  teaspoon  butter 

Milk  enough  to  make  a  soft  dough 


Mix  into  a  soft  dough.     Drop  with  a  spoon  in  small  pieces  and  boil 
rapidly  for  15  minutes  in  the  soup.     Serve  immediately. 

Mrs.  Edmund  Webster 


BOOK    OF    RECIPES 


41 


RABBIT   SOUP 


2  rabbits 

2  quarts  good  beef  stock 

1  eschalot 

1  onion 

1  bunch  sweet  herbs 

1  head  celery 


2  carrots 

1  teaspoon  salt 

1  drachm  cayenne  pepper 

1  glass  port  wine 

1  tablespoon  mushroom  ketchup 

Sippets  of  fried  bread 


Cut  up  the  rabbits,  keep  the  Hvers  apart,  and  fry  the  joints;  then 
lay  them  in  a  stew-pan  with  the  livers,  and  pour  over  the  beef  stock, 
and  simmer  for  2  hours,  removing  all  the  sctmi;  then  take  out  the  backs 
of  the  rabbits,  and  cut  off  the  meat,  put  back  the  bones  and  add  eschalot, 
onion,  sweet  herbs,  celery,  carrots,  salt,  and  cayenne  pepper.  Stew 
another  hour,  then  strain  the  soup,  rub  the  liver  through  a  sieve,  and 
heat  the  soup  for  the  table,  adding  port  wine  and  mushroom  ketchup, 
and  serve  with  sippets  of  fried  bread,  and  the  meat  of  the  backs  cut  in 
dice  put  into  the  soup. 

Mrs.  Theron  I.  Crane 


Fish  for  fasting  days,  and  moreover  puddings  and  flapjacks. — Pericles. 


(43) 


BAKED  FISH 

1  tablespoon  butter  Salt,  pepper,  mace 

Flour  1  egg 

V^  pint  milk  Bread  crumbs 

Take  the  fish  that  is  left  over  from  a  meal,  no  matter  how  small 
the  quantity,  and  shred  it  into  a  small  baking  dish.  When  ready  to  use, 
make  a  sauce  as  follows:  Melt  the  butter  in  a  skillet,  brown  some  flour 
in  it,  pour  in  the  milk,  season  with  salt,  pepper  and  mace.  When  the 
sauce  has  boiled  and  thickened  pour  it  over  the  fish  and  mix  well.  Beat 
up  an  egg  thoroughly  and  mix  in.  Sprinkle  bread  crumbs  on  top,  and 
cover  with  dabs  of  butter.  Bake  15  or  20  minutes  in  a  hot  oven.  For 
4  or  6  persons. 

Miss  Tirzah  L.  Nichols 

SCALLOPED  FISH 

3  cups  flaked  fish  1  quart  buttered  crumbs 

Va  cup  butter  y-i  teaspoon  salt 

Va  cup  floxu  Pepper 

1  quart  milk 

Make  a  white  sauce,  add  fish,  put  into  baking  dish,  cover  with 
crumbs,  and  set  dish  in  pan  of  water.  Bake  until  brown.  This  makes 
12  portions. 

Mrs.  Albert  P.  Brubaker 

POISSON  A  LA  CREME 

5  pounds  fish  (rock  or  halibut)  1  tablespoon  flour 

1  handful  of  salt  Pepper  and  salt 

1  pint  cream  Cheese 

Butter  the  size  of  an  egg  Lemon 

Boil  the  fish,  putting  into  cold  water  with  a  handful  of  salt;  pick 
the  meat  off  the  bones.  Boil  the  cream,  butter  and  flour  for  5  minutes; 
take  off  the  fire  and  add  the  fish  slowly.  After  all  is  in,  stir  gently  with- 
out mashing  the  fish.  Season  with  pepper  and  salt  to  taste.  Ttrni  all 
into  a  pudding  dish;  grate  a  little  cheese  over  it,  and  bake  not  longer 
than  15  minutes.  As  soon  as  it  is  brown  it  is  done.  Serve  with  sliced 
lemon  on  top.  Mary  E.  B.  Perot 

(45) 


46  NEW    CENTURY    CLUB 

FISH  OR  MEAT   SOUFFLE 

Cod,  salt  or  fresh  fish  left  over  1  tablespoon  butter 

Chicken,  tongue  or  ham  1  cup  milk 

2  eggs  1  cup  flour 

Make  sauce  of  yolks  of  eggs,  butter,  flour  and  milk.  Add  whites  of 
eggs,  well  beaten;  lastly,  stir  in  fish  or  meat.  Bake  yi  hour.  Serve 
immediately.    Season  to  taste.  Mrs.  Elmore  C.  Hine 

COQUILLES 

Cooked  fish  (any  kind)  Salt  and  pepper 

Milk  sauce  Tomato  ketchup 

Use  any  kind  of  cooked  fish  picked  into  small  bits,  but  halibut  is 
best.  Add  a  milk  sauce  (quite  thin),  salt,  pepper,  and  tomato  ketchup 
till  quite  pink.  Just  before  baking  add  beaten  white  of  egg  and  fill  shells. 
Put  shells  in  pan  and  bake  about  20  minutes.  White  of  1  egg  and  1  cup 
of  sauce  is  sufficient  for  6  shells.  Mrs.  Frank  H.  Burpee 


RHODE  ISLAND   CODFISH  CAKES 

Boneless  codfish  1  tablespoon  butter 

Boiled  potatoes  1  egg 

Mash  twice  as  much  potato  as  you  have  codfish — 1  cup  of  boneless 
fish  to  2  cups  of  potato;  will  require  a  tablespoon  of  butter  added  to 
potato  while  hot.  Beat  the  egg  well  before  adding,  and  then  beat  all 
very  thoroughly  before  dropping  into  deep  hot  fat,  directly  from  the 
silver  fork  with  which  the  mixture  is  beaten.  If  the  old-fashioned  cod- 
fish is  used,  soak  over  night,  pull  into  pieces  and  boil  with  the  potato 
in  morning  and  proceed  as  directed. 

Mrs.  Frank  Battles 

BAKED   MACKEREL 

Use  small  mackerel.  Slit  down  front  and  put  in  baking  pan.  Put 
over  it  in  following  order — 

Chipped  onions  Sliced  lemon 

Sliced  tomatoes  Sliced  bacon  (very  thin) 

Bake  20  minutes  in  quick  oven. 

Miss  Annie  Heacock 


BOOK    OF    RECIPES  47 

BAKED   CANNED   SALMON 

1  can  salmon  (flaked)  II/2  cups  milk 

1  cup  bread  crumbs  4  pieces  bacon  (finely  chopped) 

1  tablespoon  butter 

Bake  in  hot  oven  20  to  30  minutes. 

Mrs.  Martha  P.  Falconer 

SALMON  SOUFFLE 

1  can  salmon  Cream 

4  eggs  Salt 

Remove  skin  and  bones  from  salmon  and  pick  fine  with  a  silver  fork. 
Drop  in  yolks  of  eggs  and  stir  thoroughly.  Add  cream  to  make  it  the 
consistency  of  cottage  cheese.  Add  the  whites  of  eggs  beaten  to  a  stiff 
froth.  Bake  in  a  buttered  pan  for  20  minutes  in  a  quick  oven.  Do  not 
add  salt  imtil  on  the  table. 

Mrs.  S.  Bernard  Chambers 

SALMON  SOUFFLE 

1  can  salmon  1  teaspoon  (heaping)  flour 

1  cup  milk  2  teaspoons  butter 

4  eggs  1  teaspoon  celery  or  parsley 

When  butter  is  hot  (not  brown)  add  flour;  when  smooth  add  milk 
slowly.  Let  it  boil  up  once;  add  seasoning  and  salmon  that  has  been 
minced;  add  well-beaten  yolks  of  eggs;  when  quite  cool,  add  well-beaten 
whites.  Turn  into  buttered  dish  and  bake  yi  hour.  Serve  with  mush- 
room or  cream  sauce. 

Mrs.  Edward  F.  Kingsley 

LOBSTER  CHOPS 

2  cups  boiled  lobster  1  tablespoon  butter 

3  tablespoons  flour  1^  nutmeg 

1  tablespoon  chopped  parsley  2  eggs  (yolks) 

1  cup  cream  milk  Salt  and  cayenne  pepper  to  taste 

Add  all  the  seasoning  to  the  lobster.  Make  cream  dressing,  add  to 
lobster  and  when  cool  mould  into  chops.  Dip  in  &gg  and  bread  crumbs 
and  fry  in  boiling  lard. 

Mrs.  Harry  G.  Michener 


48  NEW    CENTURY     CLUB 

TERRAPIN 

Allow  the  terrapin  to  move  about  in  lukewarm  water  for  a  few  min- 
utes before  plunging  them  into  boiling  water.  Boil  until  tender,  the 
small  diamond  species  will  become  tender  in  20  or  30  minutes,  the  larger 
kind  in  about  an  hoiu*.  Remove  from  the  fire  when  tender  and  allow  to 
drain  for  a  few  minutes.  To  open,  lay  on  the  back,  head  from  you ;  take 
off  the  shells  and  remove  sand  and  gall  bags;  use  great  care  so  as  not 
to  break  the  gaU  sack.  Separate  the  meat  and  cut  the  liver  and  entrails 
up  fine.  Do  not  use  the  head,  except  the  meat  on  the  neck.  Place  all 
in  the  stewing  kettle,  barely  cover  with  boiling  water  and  boil  half  an  hoiu*. 

Dressing  for  2  large  or  15  small  terrapin: 

3  eggs  1  teaspoon  red  pepper  (not  cayenne) 

y%  pound  butter  3  tablespoons  (scant)  browned  flour 

1  tablespoon  (even)  salt  %  pint  cream 

Mash  the  yolks  of  the  eggs  into  the  butter,  add  salt,  pepper,  flour 
and  cream.  Stir  all  tmtil  smooth  and  the  ingredients  are"  thoroughly 
mixed.  Add  this  to  the  prepared  terrapin  and  let  boil  slowly  for  15 
minutes,  stirring  frequently.  If  not  thick  enough,  stir  in  a  little  more 
flour;  if  too  thick,  add  a  little  boiling  water.  Serve  in  a  covered  dish 
very  hot.  Miss  Jean  A.  Flanigen 

LOBSTER  A  LA  NEWBURG 

(The  famous  recipe  used  by  the  chef  of  Delmonico's) 

2  lobsters  (freshly  boiled)  2   wineglasses   good   Madeira   or   old 
1  tablespoon  butter  Sherry 

Large  pinch  of  salt  Vz  pint  rich  cream 

Large  pinch  of  red  pepper  1  cup  milk 

3  eggs  (yolks)  1  teaspoon  cornstarch 

Split  two  good-sized,  freshly  boiled  lobsters,  pick  and  cut  into  inch- 
long  pieces.  Place  them  in  saucepan  on  hot  range  with  tablespoon  of 
very  good  fresh  butter.  Season  with  one  large  pinch  of  salt  and  same 
amount  of  red  pepper.  Cook  for  5  minutes,  then  add  good  Madeira  or 
Sherry.  Boil  for  3  minutes,  then  set  aside.  Now  beat  yolks  of  eggs  very 
light  and  add  to  them  cream  and  milk.  Put  the  whole  in  separate  sauce- 
pan and  heat  very  hot.  Stir  into  it  the  cornstarch  which  has  been  dis- 
solved in  cold  water  and  add  the  mixture  to  the  lobster.  Stir  gently  for 
a  minute  longer,  then  turn  into  hot  tureen  or  chafing  dish,  and  have  hot 
plates  ready.  Mrs.  Charles  E.  Noblit 


BOOK     OF    RECIPES  49 

DEVILED  CRABS— BALTIMORE  STYLE 

1  dozen  large  lively  crabs  1  teaspoon  (heaping)  black  pepper 

1  cup  vinegar  V^  teaspoon  finely  minced  onion 

1  tablespoon  salt  1  teaspoon  (even)  minced  parsley 

W  pound  butter  Bread  crumbs 

1  teaspoon  (even)  powdered  mustard  Sprigs  of  parsley 

Have  ready  a  large  pot  on  the  range  with  the  vinegar  and  salt  in 
the  bottom.  Heat  to  boiling  point  and  turn  in  the  crabs.  Steam  them 
with  the  lid  on  until  they  turn  a  bright  red  when  they  are  done  and 
may  be  put  out  on  a  waiter  to  cool.  When  perfectly  cold  remove  the 
outer  shell,  the  sand  bag  and  the  lungs,  or  dead  fingers,  as  the  negroes 
call  them.  Scrape  out  from  the  shells  all  the  green  and  yellow  fat  and 
put  in  a  bowl,  then  pick  out  the  white  meat,  being  careful  to  avoid  drop- 
ping pieces  of  shell  into  the  meat.  Crack  the  claws  and  pick  out  the 
meat,  but  the  legs  have  too  little  in  them  to  make  it  worth  while  to  use 
them.  Now  add  to  the  meat  the  butter,  mustard,  pepper,  onion,  and 
parsley.  No  salt  must  ever  be  added,  as  it  causes  the  delicate  crab  meat 
to  taste  a  little  fishy.  Wash  carefully  about  9  shells,  and  pack  them 
with  the  meat,  which  shotild  have  been  stirred  very  gently  so  as  to  avoid 
breaking  the  pieces  too  small.  Brown  some  fine  bread  crumbs  and  sift 
on  top  and  put  the  crabs  in  the  oven  to  heat,  but  not  to  cook  any  more. 
Stick  a  small  sprig  of  parsley  in  each  before  sending  to  table. 

This  is  an  original  Southern  recipe,  over  a  himdred  years  old,  and 
is  the  only  one  in  which  the  dressing  does  not  injure  the  true  taste  of  the 
crab. 

Mrs.  Charles  MacLellan  Town 


BAKED   OYSTERS— CLUB  STYLE 

Put  oysters  in  half  shells  and  sprinkle  with  bread  crumbs,  butter, 
pepper  and  salt.  Then  grate  cheese  over  top  and  put  in  the  oven  to 
brown.     Serve  with  parsley  and  lemon. 

Mrs.  Harry  A.  Hornor 

OYSTERS  ON  CRACKERS 

Split  common  crackers,  butter  and  brown  crisply,  then  on  each  half 
cracker  put  as  many  oysters  as  will  cover  the  surface,  sprinkle  with  salt 
and  pepper,  and  set  in  oven  until  the  oysters  grow  plump. 

Mrs.  Frederick  L.  Seeger 

4 


50  NEW     CENTURY    CLUB 

DEVILED   CRABS 

1  dozen  good  crabs  1  teaspoon  mustard 

1  pint  milk  Salt 

V4  poimd  butter  Cayenne  pepper 

2  tablespoons  flour  Groimd  mace 

2  or  3  eggs  (yolks)  Grated  nutmeg 

Bread  crumbs 

Remove  the  meat  from  the  crabs,  after  boiling  or  steaming  until 
done — perhaps  10  minutes.  Scrub  the  shells.  For  1  quart  of  crab  meat, 
use  a  little  over  1  pint  of  milk.  Boil.  Rub  butter  and  flour  together,  thin 
with  a  little  milk  and  stir  into  the  boiling  milk  tmtil  it  thickens.  If  not 
smooth,  mash  through  a  sieve.  Add  the  raw  yolks  of  eggs.  Mix  a  tea- 
spoon of  mustard  with  a  little  cold  milk,  stirring  into  the  mixture  with 
salt,  a  very  little  cayenne  pepper,  ground  mace  and  grated  nutmeg.  The 
seasoning  should  be  to  taste.  Into  this  stir  the  crab  meat,  adding  more 
seasoning  and  milk  if  desired.  It  should  be  very  moist.  When  cool, 
fill  the  shells,  cover  with  rather  fine  crumbs,  made  from  stale  but  not 
dry  bread.  Put  into  a  hot  oven  at  meal-time — only  long  enough  to  heat 
through  and  brown  the  crumbs. 

Mrs.  Robert  P.  Brown 


PAN-BROILED   OYSTERS 

Drain  rather  large  oysters  well.  Put  a  large  piece  of  butter  into  a 
flat  frpng  pan.  When  the  butter  is  very  brown,  hastily  drop  in  enough 
oysters  to  lie  flat  on  the  bottom.  As  they  brown,  turn  quickly,  brown 
on  the  other  side  and  remove  to  a  dish,  set  in  the  oven,  pouring  the 
liquor  from  the  pan  into  a  bowl  and  save  in  warm  place.  Another  piece 
of  butter  in  the  pan,  brown  and  continue  as  above  until  all  of  the  oysters 
are  cooked.  At  the  last,  into  the  very  brown  butter  sift  enough  floiu- 
to  make  a  thick  sauce,  stir,  add  the  butter  saved  in  the  bowl  and  a  very 
little  of  the  oyster  liquor,  if  needed.  Stir  well  until  smooth,  and 
season.  Turn  the  oysters  into  this  sauce  and  pour  over  well-toasted 
slices  of  bread.  The  sauce  should  be  very  brown  (but  not  burnt) 
and  thick,  as  a  liquor  oozing  from  the  oysters  tends  to  thin  the  sauce 
somewhat. 

This  is  an  original  recipe. 

Mrs.  Robert  P.  Brown 


BOOK    OF    RECIPES 


51 


BROWNED   OYSTERS 


2  tablespoons  butter 
2  tablespoons  flour 


Vi  pint  oyster  liquor 
Salt  and  pepper 


Cook  together  in  fr5dng  pan  the  butter  and  flour  until  brown;  pour 
upon  this  the  oyster  Hquor  and  stir  imtil  smooth  and  creamy;  season  to 
taste  with  salt  and  pepper,  drop  in  oysters  and  cook  until  they  are  plump. 
A  few  drops  of  caramel  will  make  sauce  a  rich  brown.  Serve  on  toast 
very  hot.  Mrs.  Frederick  L.  Seeger 


THIBAULT  OYSTERS 


100  oysters 
Vi  pound  butter 
1/2  teaspoon  parsley 
1  tablespoon  butter 


V^  tablespoon  flour 
4  eggs  (yolks) 
Cayenne  pepper 
Salt 


Drain  the  oysters  as  dry  as  possible. 

Put  yi  pound  of  butter  in  a  saucepan;  when  it  begins  to  bubble 
throw  in  yoiu*  oysters  with  very  finely  chopped  parsley,  cayenne  pepper, 
and  salt  to  taste.  Mix  1  tablespoon  of  butter  and  ^  tablespoon  of  flour 
until  smooth,  and  stir  into  oysters.  Add  yolks  of  eggs,  well  beaten,  and 
stir  into  oysters  when  almost  cooked.  The  eggs  will  curdle  if  cooked 
too  long.  Serve  on  hot  pieces  of  toast.  This  recipe  can  be  cooked  in 
chafing  dish  if  desired. 

Mrs.  E.  B.  Waples 


SCALLOPED   OYSTERS 


1  pint,  or  30  oysters 

2  cups  crumbs 
%  teaspoon  salt 


Cayenne  pepper 
2  tablespoons  butter 
Vi  cup  oyster  juice 


Wash  oysters  by  pouring  cold  water  over  them  in  a  colander,  remove 
pieces  of  shell  by  slipping  each  oyster  through  the  fingers.  Prepare 
crumbs  by  melting  butter,  adding  crumbs,  salt  and  pepper,  and  stir  imtil 
crumbs  are  evenly  yellow  with  butter.  Place  one-quarter  of  the  crumbs 
on  bottom  of  baking  dish;  then  half  the  oysters;  then  the  second  quarter 
of  crumbs  and  second  half  of  oysters  and  on  top  the  rest  of  the  crumbs. 
Bake  30  to  40  minutes  in  one  large  dish;  or  6  shells  may  be  used,  in 
which  case  double  the  quantity  of  buttered  crumbs.  Bake  shells  15 
minutes. 

Miss  L.  Ray  Balderston 


52  NEW    CENTURY    CLUB 

OYSTERS  A  LA  THIBAULT 

100  oysters  Red  pepper 

Vi  pound  butter  1  tablespoon  butter 

Parsley  2  tablespoons  flour 

Salt  6  eggs  (yolks) 

Brown  Y^  pound  of  butter  in  a  saucepan  and  throw  into  it  100 
oysters,  well  drained,  with  a  little  chopped  parsley,  salt  and  red  pepper. 
When  the  oysters  become  quite  hot,  stir  in  1  tablespoon  of  butter  mixed 
with  2  tablespoons  of  flour.  When  it  has  come  to  a  boil,  pour  over  the 
beaten  yolks  of  the  eggs  and  serve. 

Mrs.  Josephine  L.  Adams 


OYSTER  SHORT  CAKE 

2  cups  flour  Vi  cup  butter 

2  teaspoons  baking  powder  1  egg,  beaten  with 

1/2  teaspoon  salt  1  scant  cup  of  milk 

Spread  on  biscuit  tin,  bake  in  hot  oven,  split  and  butter. 

Filling 

1  quart  oysters  Salt  and  pepper 

2  tablespoons  butter  Celery  salt 

1  tablespoon  flour  3  tablespoons  cream 

Scald  the  oysters  in  liquor,  remove  oysters  and  keep  hot.  Strain 
1  cup  of  broth,  mix  butter  and  flour  in  the  boiling  liquor,  salt,  pepper  and 
celery  salt.  Let  boil,  add  cream  and  the  oysters.  Fill  in  short  cake  and 
serve. 

Mrs.  John  H.  Jopson 


PICKLED   OYSTERS 

Strain  liquor  through  a  cheesecloth,  and  put  on  to  boil  with  2  tea- 
spoons of  salt.  When  it  boils,  skim  well  and  strain  through  a  cloth,  add 
spice,  mace,  pepper  corns,  allspice,  and  vinegar  to  taste  (no  cloves). 
Wash  oysters  well  in  cold  water,  shake  and  put  into  the  hot  vinegar  and 
spices.  Cook  until  a  little  shriveled  on  edges.  For  50  oysters  use  >^  pint 
of  white  wine  vinegar. 

Mrs.  H.  L.  Wayland 


BOOK     OF    RECIPES 


53 


OYSTER  LOAF 


1  milk  loaf  of  bread 
1  quart  oysters 
1  pint  sweet  cream 


Vi  pound  butter 

1  tablespoon  flour,  wet  with  a  little  milk 

Pepper  and  salt 


Cut  off  the  top  crust  and  scoop  out  all  the  soft  bread,  crumbing  it 
and  leaving  only  a  bread  shell  to  be  filled.  Brown  the  crumbs  in  the 
butter,  and  set  aside.  Throw  the  oysters  into  fresh  water,  removing  bits 
of  shell.  Place  them,  on  the  stove  without  any  liquor,  and  allow  them 
to  get  very  hot.  Heat  the  cream,  season  with  pepper  and  salt,  and 
thicken  with  the  floiu:  stirred  smooth  with  the  milk.  Put  a  layer  of  crumbs 
in  the  bottom  of  bread  crust,  next  a  layer  of  oysters,  seasoning  them, 
and  next  a  layer  of  cream.  Another  layer  of  crumbs,  oysters,  cream,  and 
lastly  crumbs,  and  yotu*  loaf  is  ready  for  the  oven,  where  it  must  bake 
for  20  minutes  before  serving,  Mrs.  Arthur  Falkenau 

CLAM  ROAST 

Open  clams  and  in  each  half  shell  place  thin  piece  of  bacon  about 
an  inch  square.  Season  with  chopped  parsley,  ca^'-enne,  and  a  drop  of 
lemon  and  onion  juice  to  each  clam.     Roast  in  hot  oven. 

Mrs.  Frederick  L.  Seeger 


DEVILED  CLAMS 


2  tablespoons  (heaping)  flour 
Chopped  parsley,  cayenne  and  black 
pepper  to  taste 


40  medium-sized  clams 

1  cup  cream 

3  tablespoons  butter 

Drain  the  clams  well,  chop  very  fine;  make  a  sauce  of  the  cream, 
butter  and  flour.  Mix  all  together,  cover  well  with  bread  crumbs  and 
bake  in  the  oven.  Mrs.  H.  G.  Michener 


DEVILED   CLAMS 


2  eggs  (yolks) 

2  teaspoons  mixed  mustard 

Little  salt  and  black  and  red  pepper 


15  clams 

1  tablespoon  butter 

1  tablespoon  (large)  dried  bread  crumbs 

Wash  the  clams,  drain  dry  and  chop  fine.  Melt  the  butter  and  stir 
in  the  bread  crumbs,  then  the  clams;  let  them  boil  up,  add  the  seasoning, 
and  last  of  all,  the  eggs.  Give  one  boil  and  take  from  the  fire.  Fill  the 
shells,  let  them  cool,  and  dip  in  egg  and  crumbs  and  fry  as  oysters. 

Mrs.  Joshua  Ash  Pearson 


ileatsi 

The  sauce  to  meat  is  ceremony;  meeting  were  bare  without  it. — Macbeth. 


(55) 


CHICKEN  A  LA  KING 

Someone  has  said  that  if  you  can  make  a  better  mouse-trap  than  any 
one  else  the  world  will  wear  a  path  to  your  door.  If  you  can  not  make 
a  better  mouse-trap,  perhaps  you  can  concoct  a  more  appetizmg  dish 
than  any  one  else.  Experience  has  shown  that  new  menu  dehcacies  are 
even  more  appreciated  than  are  mouse-traps,  and  that  they  make  your 
neighbors  flock  in  and  tread  a  beaten  path  over  your  front  lawn 
iust  as  quickly.  That  is  what  Bill  King,  of  Philadelphia,  learned 
twenty  years  ago,  when  "Chicken  k  la  King"  first  appeared  on  a  hotel 

If  Macadam  is  immortalized  by  a  type  of  roadway,  and  Lord 
Raglan  by  a  garment,  and  Sir  Robert  Peel  by  the  "Bobbies"  and 
"Peelers,"  why  should  not  WilHam  King,  of  Philadelphia,  go 
down  to  fame  upon  the  palatable,  savory  concoction  of  fowl  and 
mushrooms,  truffles,  and  peppers  smothered  in  cream  that  wears  his 

Twenty  years  ago  a  patron  of  the  old  Bellevue  Hotel  dining  room, 
a  man  who  considered  eating  no  frivolous  matter,  sat  down  at  a  table 
one  day  and  scowled  at  the  waiter.  He  scowled  because  he  had 
exhausted  the  entire  range  of  cookery,  and  at  the  moment  he  was 
convinced  that  not  one  of  the  thousand  dishes  with  which  he  was 
familiar  would  appeal  to  him.  He  said  as  much  to  the  waiter.  The 
man  bowed,  requested  fifteen  minutes'  grace,  and  disappeared  into  the 

kitchen.  . 

He  returned  with  the  following,  smoking  hot,  m  a  chafing  dish: 
Small  cubes  cut  from  the  white  meat  of  chicken,  fresh  mushrooms,  truflles, 
red  and  green  peppers;  cooked  in  cream. 

When  the  bon-vivant  had  eaten  the  last  morsel  he  sighed.  He  knew 
that  he  had  done  his  part  in  assisting  at  the  birth  of  a  new  gift  from  the 

gods. 

"Who  made  this?"  he  demanded. 

"BiU  King,"  was  the  response.     "He  works  in  the  kitchen." 

The  dish  was  "  Chicken  a  la  King." 

Thus  was  it  bom.  In  the  twenty  years  that  have  followed  that  day, 
its  fame  has  spread  from  sea  to  sea,  until  it  is  known  wherever  men  eat 

cooked  food.  _,         ,_      ,   ^^    .^.c 

—From  Literary  Digest,  March  27,  1915 

(57) 


58  NEW    CENTURY    CLUB 

CfflCKEN  A  LA  KING 

1  five-pound  chicken  2  tablespoons  flour 

2  green  peppers  V^  pint  fresh  cream 

Vz  pound  mushrooms  1  tablespoon  chopped  parsley 

Boil  chicken  until  tender.  Cut  meat  into  pieces.  Boil  broth  down  to 
1  quart.  Boil  peppers  and  mushrooms  10  minutes  in  chicken  broth. 
Thicken  broth  with  flour  and  add  fresh  cream,  chopped  parsley.  Serve 
hot  in  chafing  dish. 

Mrs.  John  D.  McIlhenny 


STUFFING  FOR  CfflCKEN 

1  large  tablespoon  butter  1  small  loaf  bread,  crumbed  rather 

1  onion,  chopped  fine  coarse 

Salt,  pepper  and  sweet  marjoram 

Season  the  bread  crumbs  to  taste  with  salt,  pepper  and  sweet 
marjoram.  Fry  the  onion  slightly  in  the  butter,  add  the  seasoned  crumbs 
and  stir  till  the  butter  is  all  absorbed. 

Mrs.  William  A.  Flanigen 


CfflCKEN  CROQUETTES 

1  pint  cold  chicken  meat  1  teaspoon  salt 

V2  phit  cream  1  teaspoon  nutmeg 

1  tablespoon  butter  A  dash  of  cayenne  pepper 

2  tablespoons  flour  Bread  crumbs 
1/2  tablespoon  parsl'^sy  3  eggs 

1  teaspoon  onion  juice  2  tablespoons  milk 

To  each  pint  of  cold  chicken  meat,  chopped  finely  (not  ground), 
add  cream,  butter,  floiu*,  parsley,  onion  juice,  salt,  nutmeg  and  cayenne 
pepper.  Put  the  cream  on  the  fire  in  a  double  boiler  and  heat;  rub  the 
butter  and  flour  together  and  add  to  the  cream;  cook  until  smooth  and 
thick.  Add  the  seasoning  to  the  meat,  mix  with  the  sauce  and  turn  out 
to  cool.  When  cold  make  into  croquettes.  Dip  in  flour  first  to  hold 
together,  and  then  in  the  beaten  eggs,  to  which  has  been  added  2  table- 
spoons of  milk.     Roll  in  bread  crumbs  and  fry  in  smoking  fat. 

Sweetbreads  and  oyster  croquettes  are  made  in  the  same  way. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 


BOOK    OF    RECIPES 


59 


CHICKEN  CROQUETTES 
1  five-pound  chicken,  boiled 
To  each  pint  of  meat,  chopped — 

1/2  pint  milk  (or  cream)  1  tablespoon  chopped  parsley 

1  tablespoon  butter  -  l  tablespoon  onion  juice 

2  tablespoons  flour  Salt,  pepper  and  nutmeg  to  taste 

Put  milk  on  to  boil,  rub  butter  and  flour  together,  and  stir  into  the 
boiling  milk  for  5  minutes;  add  seasoning,  then  meat,  and  stir  until  well 
heated.     Let  cool,  shape  into  croquettes  and  fry  in  deep  fat. 

Mrs.  Alfred  Mellor 


CHICKEN  CROQUETTES 

Chicken,  turkey  or  sweetbreads  1  spoon  butter 

Salt,  pepper,  parsley  1  spoon  flour 

A  Uttle  nutmeg  1  tumbler  cream 

Very  Uttle  onion  3  eggs  (yolks) 

Cracker  crumbs 

Mince  chicken  or  turkey  as  fine  as  possible,  also  sweetbreads.  Season 
with  salt  and  pepper,  parsley,  a  little  nutmeg,  and  a  very,  very  little  onion. 
Mix  the  butter,  flour,  and  cream;  boil  and  stir  into  the  mince.  When 
cold,  make  into  forms,  dip  into  yolks  of  eggs  and  cracker  crumbs,  and  fry. 

One  chicken  and  2  sweetbreads  make  1  dozen  croquettes. 

Mrs.  Lewis  M.  Johnson 

BRUNSWICK  STEW 
2  chickens  (or  rabbit)  1  Pod  red  pepper 


1  onion 


Salt 


Stew  slowly  in  3  quarts  cold  water  until  the  chicken  is  rather  tender; 

then  add — 

1  quart  tomatoes,  peeled  and  mashed  1  pint  Uma  beans 

through  a  colander  1  tablespoon  sugar 

1  quart  white  potatoes,  peeled  and  cut  6  ears  com 

1  tablespoon  butter 

About  half  an  hour  before  it  is  done,  add  the  com— the  grain  split 

and  cut  off  the  cobs. 

Mrs.  Henry  P.  Brown 


60  NEW    CENTURY    CLUB 

JELLIED   CHICKEN 

1  chicken  1  tablespoon  gelatin 

1  lemon  2  eggs  (hard  boiled) 

Mace,  salt,  pepper  Lettuce 

Boil  an  old  chicken,  about  3^  pounds,  until  it  is  tender.  Allow  it 
to  stand  in  a  cold  place  for  at  least  24  hours,  after  which  pick  all  the  meat 
from  the  bones  and  cut  into  small  pieces  about  the  size  that  would  be 
used  in  chicken  salad,  and  poiu-  the  juice  of  the  lemon  over  it;  add  a 
little  mace  and  salt  and  pepper  to  taste. 

Into  lyi  cups  of  the  chicken  stock  place  the  bones  of  the  legs  and 
wings  (thin  bones  only) ;  let  this  come  to  a  boil,  then  add  gelatin.  After 
the  gelatin  is  thoroughly  dissolved  strain  the  liquid  into  a  cold  mould  that 
has  been  dressed  with  slices  of  hard-boiled  eggs,  and  turn  into  this  the 
picked  chicken  and  over  the  chicken  the  balance  of  the  chicken  stock. 
Stand  away  for  several  hours  in  a  cold  place.  In  serving,  turn  mould  out 
on  platter  covered  with  lettuce  leaves  with  either  French  dressing  or 
mayonnaise. 

The  above  will  serve  about  8  average  portions. 

Mrs.  Henry  Delaplaine 


CHICKEN  MOUSSE 

2  chickens  1  pint  rich  cream 

2  tablespoons  gelatin  Salt  and  pepper 

V2  cup  milk  Lemon  juice 

Remove  the  breasts  of  the  cold  chickens  which  have  been  either  baked 
or  stewed.  Run  them  through  the  meat  chopper,  using  the  finest  cutter. 
Put  gelatin  in  milk,  and  dissolve  by  setting  the  cup  in  a  pan  of  boiling 
water.  Season  a  pint  of  the  ground  chicken  meat  with  salt,  pepper  and 
some  lemon  juice.  Mix  it  thoroughly  with  dissolved  gelatin.  Have  in 
readiness  a  pint  of  rich  cream  (XX)  which  has  been  whipped  very 
stiff,  and  fold  it  into  the  mixture.  Place  in  a  wet  loaf  pan  or  fancy  mould, 
and  chill  thoroughly  until  the  gelatin  has  hardened.  When  ready  to  use, 
turn  out  on  a  platter  and  serve  with  a  good  mayonnaise.  If  this  is  made 
carefully  and  permitted  to  stand  long  enough  to  become  thoroughly  stiff, 
the  loaf  may  be  sliced.     A  nice  dish  for  Sunday  supper. 

This  recipe  for  Chicken  Mousse  is  one  of  our  stand-bys  and  I  can 
highly  recommend  it. 

Miss  Mariana  J.  Steel 


BOOK     OF    RECIPES  61 

JELLIED   CHICKEN 

Boil  chicken  until  thoroughly  done.  Chop  fine,  season  very  highly, 
chop  and  add  parsley;  have  a  couple  of  boiled  eggs  in  a  moiild,  pack 
chicken  in  tightly,  add  a  teacup  of  chicken  juice,  in  which  has  been  soaked 
a  tablespoon  of  gelatin.  Set  to  cool.  It  will  turn  out  and  make  a  delicious 
dish  for  luncheon  or  tea. 

Mrs.  Benjamin  F.  Richardson 

BEEF  A  LA  MODE 

7  or  8  pounds  beef  Va  cup  sliced  carrots 

2  tablespoons  drippings  V2  cup  sliced  turnips 

1/2  cup  sliced  onion  Sprig  of  parsley 

Have  meat  larded  by  butcher.  Put  drippings  in  large  pot.  When 
hot  put  in  meat  and  brown  on  all  sides  by  turning.  This  will  take  about 
one-half  hour.  Then  dredge  with  flour  and  brown.  After  flour  has 
browned  place  small  plate  iinder  meat  to  prevent  its  burning,  and  pour 
on  boiling  water  to  half  cover  meat;  add  the  onions,  carrots,  turnips  and 
parsley.  Cover  pot  tightly  with  lid  so  meat  may  cook  in  steam  and 
simmer  for  4  or  5  hours.  Add  more  boiling  water  if  necessary.  When 
done  place  on  hot  dish  and  pour  vegetables  over  and  arovmd  it.  Make 
a  gravy  of  1  tablespoon  of  butter  and  1  tablespoon  of  flour  browned,  then 
add  1  cup  of  liquid  strained  from  pot.  Season  with  salt  and  pepper. 
Pour  over  meat,  or  serve  separately. 

Miss  Amelia  R.  Coale 

WAKEFIELD   STEAK 

Piece  of  fillet  steak  cut  \yi  inches  thick.  An  hour  before  cooking, 
place  in  the  following  mixture — turning  it  two  or  three  times: 

4  teaspoons  mushroom  ketchup  V^  teaspoon  pepper 

2  teaspoons  brown  sugar  Vi  teaspoon  salt 

1  teaspoon  chopped  parsley  4  tablespoons  hot  cider  vinegar 

After  being  in  above  mixture  1  hour,  remove,  drain  and  dredge  with 
flour,  and  cook  before  the  fire  or  in  a  skillet  with  2  ounces  of  hot  butter, 
for  15  or  20  minutes,  turning  frequently.  Then  dish,  drain  fat  from  pan, 
and  pour  into  the  pan  the  mixture  the  steak  had  been  in ;  heat  thoroughly, 
pour  roimd  the  steak,  and  serve  with  potato  chips. 

Mrs.  H.  J.  Kaltenthaler 


62  NEW     CENTURY    CLUB 

BONED   TURKEY 

(Fine — but  very  troublesome !) 

Lay  the  turkey,  breast  down,  on  a  cloth,  and  with  a  sharp-pointed 
knife  bone  as  follows:  Pass  point  of  knife  through  the  skin  at  neck  and 
cut  open  straight  down  the  back  bone — then  proceed  to  clear  the  flesh 
from  the  bones  with  knife  and  fingers  until  you  come  to  breast  bone, 
disjointing  wings  and  legs  as  you  proceed;  then  very  carefully  detach 
the  breast  bone  from  the  flesh;  be  careful  not  to  cut  or  tear  the  skin. 
When  this  is  done  you  may  remove  the  carcass  with  interior  of  turkey; 
after  taking  out  the  carcass,  then  holding  the  foot  tightly,  scrape  the  bone 
free  from  flesh  of  the  legs  to  below  the  first  joint,  then  cut  the  flesh  from 
around  the  knuckles  and  pull  the  foot  and  the  remainder  of  bone  and  sinews 
will  come  out  together;  then  cut  off  the  wings  at  first  pinion,  and  the 
remaining  bone  is  easily  scraped  away. 

Have  ready  for  stuffing:  2  pounds  forcemeat,  long  thin  strips  of 
ham,  veal  and  bacon.  Put  in  the  ttu-key,  first  a  layer  of  forcemeat, 
1  inch  thick,  then  layer  of  veal,  bacon,  and  strips  of  slightly  cooked  ham, 
adding  salt,  pepper,  and  a  little  chopped  onion.  Proceed  with  these 
alternate  layers  until  the  bird  is  well  filled,  then  pull  over  the  flaps  and 
sew  up  tightly,  tie  in  a  napkin,  boil  about  3  hours  until  tender,  then  brown 
in  oven.  A  better  stuffing  than  the  above  is:  the  forcemeat,  ham,  and 
instead  of  veal,  the  meat  of  a  pair  of  prairie  hens,  adding  a  few  truffles. 

I  always  serve  this  hot.  If  it  is  to  be  served  cold,  it  must  be  pressed 
by  weight  before  being  taken  out  of  the  napkin. 

Mrs.  Samuel  P.  Wetherill 

A  SPANISH  STEW 

11/2  pounds  beef  1  onion  (small) 

1/2  pint  stewed  tomatoes  Yolk  of  1  hard-boiled  egg 

1  teaspoon  butter  Vi  teaspoon  curry  powder 

Take  the  beef  from  the  upper  end  of  the  sirloin.  Cover  it  with  boil- 
ing water.  Cook  slowly  until  done.  When  cool,  cut  into  small  pieces. 
Save  the  liquor  and  strain  it.  Take  the  stewed  tomatoes,  highly  seasoned, 
and  add  a  little  sugar.  Put  into  a  heated  saucepan  a  teaspoon  of 
butter,  then  the  tomatoes  and  the  beef.  Pour  the  liquor  over  them. 
Add  the  onion,  cut  fine.  Salt  and  pepper  to  taste.  Cover  it  up  and  let 
it  simmer  for  half  an  hour.  Mashing  the  yolk  of  the  egg,  stir  into  it 
curry  powder,  and  mix  with  the  stew  just  before  serving. 

My  old  family  recipe.  Miss  Agnes  Repplier 


BOOK    OF    RECIPES 


63 


SAVORY  MEAT 

11/2  pounds  raw,  lean  beef  i  tablespoon  salt  (level) 

IV2  pounds  raw,  lean  veal  1  tablespoon  pepper  (level) 

3  eggs  4  tablespoons  cream 

6  soda  crackers,  rolled  fine  Piece  of  butter  the  size  of  a  walnut 

Put  meat  through  the  grinder.  Mix  thoroughly,  press  into  shape 
and  bake  1^  hours. 

Mrs.  Alfred  Percival  Smith 


SWEDISH  HAMBURG  STEAK 

1  pound  Hamburg  steak  2  eggs 

1  cup  dry  bread  crumbs  Celery  salt 

1  cup  milk  Onion  salt 

V2  teaspoon  Worcestershire  sauce 

Soak  crumbs  in  milk,  beat  eggs  light  and  add  to  same;  season  meat 
with  onion,  salt  and  celery  salt,  and  Worcestershire  sauce.  Mix  all 
together,  shage  into  loaf,  add  water  to  pan,  and  baste  often  and  bake 
till  tender. 

Mrs.  W.  F.  Taft 

HASH 

3  cups  cooked  meat  (lamb  or  beef,  V2  cup  melted  butter 

chopped)  y2.  teaspoon  celery  salt 

1  cup  boiled  rice  V^  teaspoon  pepper 

1  cup  cream  Thyme,  sweet  marjoram,  etc.,  to  taste 

1  teaspoon  Worcestershire  sauce 

Put  in  buttered  baking  dish  and  cover  with  buttered  crumbs. 

Mrs.  Albert  P.  Brubaker 


BREADED  LAMB   CHOPS  WITH  MUSHROOM   SAUCE 

Wipe  the  chops  very  carefully  to  remove  bits  of  bone  that  may  be 
present.  Season  with  pepper  and  salt,  and  dip  in  soft  bread  crumbs 
that  have  been  sifted,  then  in  an  egg  which  has  been  mixed  with  2  table- 
spoons of  milk,  and  then  in  bread  crumbs  again.  Place  on  a  buttered 
baking  sheet.    Bake  from  15  to  20  minutes.     Serve  with  mushroom  sauce. 

Miss  Agnes  Preston, 
The  New  Century  Club  Limch  Room 


64  NEW    CENTURY    CLUB 

BOUDINS 

V^  pint  meat  1  tablespoon  chopped  parsley 

1  teaspoon  (level)  salt  Vz  cup  soft  bread  crumbs 

A  dash  of  pepper  Vi  cup  stock  or  hot  water 

2  eggs  (well  beaten) 

These  can  be  quickly  made  from  any  bits  of  left-over  steak,  chicken 
or  roast.  For  6  moulds,  only  yi  pint  of  meat  is  required.  Chop  the  meat 
fine  and  season  with  salt,  pepper  and  chopped  parsley.  Put  bread  crumbs 
in  a  saucepan,  add  stock  or  hot  water  and  cook  for  2  minutes.  Add  the 
meat;  when  hot,  take  from  fire  and  add  eggs.  (A  grating  of  nutmeg 
improves  the  taste.)  Fill  small  greased  custard  cups  two-thirds  full  with 
the  mixture,  stand  them  in  a  shallow  pan  of  hot  water  and  bake  for  about 
20  minutes  in  a  hot  oven.  Fill  the  bottom  of  a  platter  with  cream  sauce, 
turn  the  boudins  out  and  arrange  them  neatly  in  it.     Garnish  with  parsley. 

Mrs.  Martha  P.  Falconer 


FRIED  VEAL 

For  a  pound  of  veal  use  1  egg  beaten  up  with  a  little  water.  Dip 
the  veal  in  the  egg,  then  in  cracker  crumbs  and  fry  imtil  brown. 

Polu-  off  any  siu*plus  fat  there  may  be,  and  add  about  1>2  cups  of 
water.  Cover  and  move  to  the  back  of  the  stove,  where  it  shoiild  steam 
for  1  hour.     This  makes  the  veal  very  tender. 

Mrs.  Alfred  Percival  Smith 


BAKED   SLICE  OF  HAM 

Cut  ham  about  1>^  or  2  inches  thick.  Trim  off  all  fat,  and  grind  it. 
Mix  the  ground  fat  with  1  cup  brown  sugar;  spread  this  on  the  slice  of 
ham,  put  it  in  a  covered  baking  dish  with  1  cup  of  water,  and  bake  1  hour. 

Mrs.  Abner  H.  Mershon 


BAKED   SLICE  OF  HAM 

Soak  a  slice  of  ham  in  cold  water  20  minutes.  Make  a  paste  of  3 
tablespoons  of  brown  sugar  and  1  of  mustard.  Spread  over  ham.  Put 
in  a  pan  and  cover  with  milk  and  bake  in  the  oven. 

Miss  Annie  Heacock 


BOOK    OF    RECIPES  65 

BAKED  HAM 

Select  a  fine  ham  (not  shoulder)  weighing  about  ten  pounds.  Scrub 
thoroughly  and  soak  over  night  in  cold  water.  Put  on  to  boil  in  clear 
cold  water  till  tender,  about  3  hours  or  more;  test  with  fork.  It  im- 
proves the  flavor  to  boil  with  it  a  small  piece  of  onion,  a  bay  leaf  and 
sprig  of  parsley.  When  done  let  it  stand  in  the  water  in  which  it  was 
boiled  till  cool,  then  remove  the  skin.  Score  the  fat  into  squares  and 
stick  a  clove  in  each  one.  Cover  with  brown  sugar  and  bake  until  well- 
browned,  not  quite  an  hour.  Baste  three  or  four  times,  adding  a  little 
lemon  juice  to  the  basting.  Put  a  paper  friU  around  the  bone  and  serve 
hot  surrounded  with  lettuce  or  celery  leaves.  Garnish  with  slices  of 
pimento-stufEed  olives. 

Mrs.  H.  S.  Prentiss  Nichols 

A  DIGESTIBLE  WAY  OF  PREPARING  VEAL 

One  povind  veal  cutlet,  cut  very  thin 

Cut  into  4  even-sized  pieces. 

Dressing 
1  cup  stale  bread  crumbs  1  tablespoon  butter 

y^  teaspoon  sage  1  small  onion,  chopped  or  grotmd 

Vi  teaspoon  thyme  Salt  and  pepper  to  taste 

Mix  the  above  dressing  together,  put  in  center  of  each  piece;  roll 
meat  over  dressing  and  fasten  with  wood  toothpicks  or  tie  with  cord, 
salt  each  piece  of  meat  and  roll  in  flour.  Put  2  heaping  tablespoons 
of  butter  or  its  substitute  into  a  deep  pot,  let  it  brown,  put  in  meat, 
turn  it  from  time  to  time  until  rich  brown  all  over,  then  cover  with 
water  that  is  boiling,  place  lid  on  pot  and  allow  the  contents  to 
only  simmer  very  gently  1  hour  or  longer  if  meat  is  not  perfectly 
tender.  Take  meat  out,  make  thickened  gravy  by  adding  2  heaping 
tablespoons  of  flour  stirred  smooth  in  cold  water. 

Miss  Gertrude  A.  Barrett 

SAUSAGE  ROLL 

Take  about  2  pounds  sausage  meat,  cover  with  soda  biscuit  dough 
about  ^  inch  thick;  stand  on  a  rack  in  a  roasting  pan  and  bake  in  the 
oven,  basting  it  constantly,  until  the  crust  is  very  brown  and  the  sausage 
well  cooked.  Mrs.  Henry  P.  Brown 


66  NEW    CENTURY    CLUB 

MEXICAN  TONGUE 

1  cup  white  wine  vinegar  1  cup  cut  raisins 

1  cup  sugar  1  lemon  cut  in  slices 

2  dozen  cloves 

Simmer  tongue  4  hours;  skin  and  leave  in  juice  imtil  cold.  Bake  in 
sauce  until  sauce  thickens. 

Mrs.  Samuel  Bispham  Bowen 

MEXICAN  HAM 

2  cups  white  wine  vinegar  2  cups  seeded  raisins 

2  cups  sugar  2  lemons  cut  in  thin  slices 

4  dozen  cloves 

Simmer  ham  4  hours,  leave  in  juice  until  cold.  Bake  in  slow  oven 
about  ^/i  hour,  basting  until  sauce  thickens.  Bake  in  porcelain  dish. 
Serve  with  sauce  poured  over  ham. 

This  and  the  Mexican  Tongue  recipe  have  been  used  in  my  family 
repeatedly,  and  are  considered  very  fine.  They  can  be  used  cold  with 
sauce  heated,  which  is  delicious. 

Mrs.  Samuel  Bispham  Bowen 

SAUSAGE 

For  every  ten  pounds  of  meat  (half  fat  and  half  lean)  grind  and  take — 

Vi  pound  salt  1  ounce  (nearly)  of  pepper 

Vi  ounce  sage 

Mix  thoroughly  and  put  in  cheesecloth  bags  to  keep  until  ready  to 
use. 

Mrs.  Harry  A.  Hornor 

HOME-MADE  COUNTRY  SAUSAGE 

(Keep  in  cold  place) 

10  poimds  very  fat  tender  pork  Vi  ounce  red  pepper 

2  ounces  black  pepper  1  Vz  ounces  sage 

2  ounces  salt 

Cut  meat  in  pieces  and  mix  with  seasoning;  then  put  all  through 
meat  chopper.     You  can  make  one-half  or  one-quarter  quantity  if  desired. 

Mrs.  Henry  C.  McIlvaine 


BOOK    OF    RECIPES 


67 


FRESH  TONGUE 

Wash  a  fresh  tongue,  cover  with  boiling  water  and  a  heaping  teaspoon 
of  salt.  Simmer  slowly  for  lyi  hours;  then  take  out,  remove  the  skin, 
trim  off  anything  ragged,  roll  up  and  tie  with  a  strip  of  white  cloth  and 
set  aside  while  preparing  vegetables. 

Brown  in  a  pan — 


2  tablespoons  (heaping)  butter 

1  carrot  (small) 

2  onions  (medium  size) 
1  potato 

1  turnip  (small) 


1  bay  leaf 

1  stalk  celery 

2  sprigs  parsley 

(Carrot,  onions,  potato  and  turnip  to  be 
sliced  thin) 


Stir  these  over  fire  until  they  look  glossy ;  then  take  a  quart  of  beef 
stock — or,  if  not  handy — one  quart  of  the  water  the  tongue  was  boiled 
in.  Put  the  tongue  in  with  broth  and  vegetables,  cover  and  bake,  occa- 
sionally turning  the  tongue  and  stirring  up  the  vegetables.  At  the  end 
of  2  hours  take  out,  remove  tongue  and  put  on  upper  grate  to  brown. 
Rub  vegetables  and  broth  through  sieve  into  saucepan,  put  on  stove  and 
boil  rapidly  till  reduced  to  a  pint: 

Blend  2  tablespoons  of  flour  and  1  cup  of  tomato  juice,  add  a  pinch 
of  salt,  pepper  and  a  dessertspoon  of  Worcestershire  sauce;  stir  into  the 
broth  and  boil  up  sharply;  remove  tongue  to  platter,  pour  the  thick  brown 
sauce  over  it,  sprinkle  with  parsley  and  serve. 

Countess  of  Santa  Eulalia 


A  QUICK  KIDNEY  STEW 


1  tablespoon  butter  or  its  substitute 
1  medium-sized  onion 


2  teaspoons  white  flour 
4  or  6  lamb  kidneys 


Peel  off  outside  thin  skin  from  kidneys,  cut  meat  from  the  inside 
membrane  in  small  pieces.  Put  butter  or  substitute  in  pan  over  fire  to 
brown,  put  in  this  onion  cut  fine  or  groimd,  stir  in  floiu:  (dry)  until  it 
becomes  browned,  do  not  stop  stirring  lest  the  flotu"  become  full  of  liunps; 
when  brown  add  gradually,  continuing  to  stir,  boiling  water  until  a  nice 
thickened  gravy  is  made.  About  2  cups  of  water  more  may  be  added  if 
gravy  seems  too  thick.  Now  put  in  kidneys  that  have  been  cut  up, 
let  them  simmer  from  8  to  10  minutes;  never  allow  them  to  boil  hard  or 
longer,  as  they  will  become  hardened  and  will  then  need  an  hour  to  cook. 
Salt  and  pepper  to  taste. 

Miss  Gertrude  A.  Barrett 


68  NEW    CENTURY    CLUB 

GALANTINE 

1  pound  boiled  or  raw  ham  Salt  and  pepper  to  taste 

1  pound  raw  beef  off  round  1  onion  (small) 

2  cups  bread  crumbs  Piece  of  carrot 
2  eggs,  beaten  together  A  few  cloves 

Put  ham  and  beef  through  meat  chopper.  Add  bread  crumbs,  eggs, 
and  seasoning.  Mix  all  together,  form  into  a  roll  about  10  inches  long. 
Have  a  cloth  about  size  of  a  napkin,  and  roll  the  Galantine  into  it,  tying 
firmly  at  each  end.  Boil  for  2  hours  in  pot  of  water  into  which  has  been 
put  a  small  onion,  piece  of  carrot,  and  a  few  cloves.  When  cold,  glace 
and  serve  cold. 

Glace 

V2  cup  water  Vz  teaspoon  gelatine 

14  teaspoon  kitchen  bouquet 

Heat  all  together,  and  while  hot  put  on  roll  with  small  brush. 

A  tested  family  recipe.  Mrs.  E.  B.  Waples 

STEWED  KIDNEY 

Soak  veal  kidneys  4  hours  in  cold  water  with  a  large  spoonful  of  salt. 
Then  chip  off  in  thin  pieces,  rejecting  every  bit  of  the  white  tissue.  Melt 
a  tablespoon  of  butter  in  a  frying  pan,  and  cook  the  kidney  in  it  until  it 
loses  the  red  look  (a  very  few  minutes  will  do  it),  then  add  pepper,  salt 
and  flour,  and  water  or  stock.  Let  it  boil  up,  and  serve.  If  cooked  too 
long  it  will  be  tough  and  hard.  Mrs.  William  A.  Flanigen 

STEWED  KIDNEY 

2  kidneys  Butter  the  size  of  an  egg 

1  teaspoon  flour 

Cut  two  kidneys  into  small  dice,  taking  out  all  gristle,  put  into  col- 
ander, wash  it  once  with  cold  water,  drain  and  flour  while  in  the 
colander. 

Put  a  piece  of  butter  into  the  pan  in  which  you  will  cook  the  kidney, 
add  a  little  flour  and  make  it  very  brown.  Put  the  kidney  in,  stir  it  all 
up,  then  add  boiling  water  to  entirely  cover  the  kidney.  Let  it  boil  up 
once,  then  put  it  on  the  back  of  the  range,  cover  tightly  and  boil  slowly 
4  hours  by  the  clock.  Just  before  taking  off,  cream  butter  and  flour, 
and  put  in  it.  Let  it  come  to  a  boil  once  and  take  off.  Season  with 
salt  and  pepper.  Mrs.  J.  Nicholas  Mitchell 


BOOK    OF    RECIPES  69 

HAM  AND   CURRANT  JELLY 

(Very  good  for  Sunday  night  supper) 

V2  glass  currant  jelly  1  tablespoon  (heaping)  butter 

1  teaspoon  mustard  Sherry  wine 

Put  into  a  chafing  dish  the  currant  jelly,  mustard  and  butter.  When 
it  is  melted  and  thoroughly  mixed,  add  as  much  sherry  as  you  Hke — more 
or  less  according  to  taste.  Just  before  serving,  put  in  your  ham,  which 
has  been  first  sliced  very  thin  and  then  shredded.  Cook  just  long  enough 
for  the  ham  to  get  hot. 

I  use  about  yi  cup  of  sherry  and  yi  potmd  of  ham  to  this  amotmt 
of  sauce. 

This  is  one  of  my  housekeeper's  recipes.  She  makes  everything  she 
attempts  most  delicious !  When  I  say  delicious,  I  mean  the  quality  which 
a  Philadelphian  would  consider  delicious ! 

Mrs.  Edward  Wetherill     , 

! 

TO  ROAST  BEEF  HEART  WITH  SAGE  AND  ONIONS     ' 

1  beef  heart  3  ounces  bread  crumbs 

2  oimces  onion  (boiled  and  shredded)  1  ounce  sage 

Soak,  clean  and  trim  a  heart;  make  a  stuffing  of  the  onion,  sage,  and 
crumbs  seasoned  with  pepper  and  salt,  and  fill  the  cavities  from  which 
you  have  cut  out  the  lobes;  sew  it  up  and  roast  before  the  fire  for  4 
hours,  basting  it  much.  It  must  be  served  with  good  brown  gravy  and 
apple  sauce.     Well  worth  trying.  Mrs.  Theron  I.  Crane 

CALF'S  LIVER  IN  A  CHAFING  DISH 

Wash  it;  cover  it  with  boiling  water  and  let  it  simmer  for  3  or  5 
minutes.  Stand  away  until  ready  to  cook  it  in  the  chafing  dish.  Cut 
it  up  into  small  pieces  and  season  with  salt  and  pepper.  Put  a  little  butter 
in  the  chafing  dish  and  then  the  liver.  Add  a  teaspoon  of  hot  water  and 
cook  about  5  or  6  minutes.  Then  add  a  little  cream  or  rich  milk;  let  it 
boil  2  or  3  minutes  and  serve. 

The  yolk  of  an  egg  beaten  up  and  added  just  as  you  take  from  the 
fire  makes  it  particvilarly  nice,  but  be  sure  not  to  cook  it  after  the  egg 
goes  in  more  than  to  get  it  stirred  through  well. 

If  you  use  wine,  two  tablespoons  of  sherry  added  as  you  take  it  from 
the  fire  improves  it.  Miss  Virginia  Hartshorne 


70  NEW    CENTURY    CLUB 

BAKED   SWEETBREAD 

Wash  well  in  cold  water,  leaving  the  sweetbread  whole,  then  drop 
into  boiling  water  and  boil  until  tender.  Put  in  cold  water  to  harden, 
pull  out  the  strings  and  bits  not  good  to  eat,  divide  the  sweetbread  as 
little  as  possible.  A  piece  of  veal  boiled  with  the  sweetbread  improves 
it  and  makes  it  go  further.  Save  the  water  the  sweetbread  is  boiled  in 
for  the  dressing. 

Put  the  sweetbread  into  a  platter  or  small  baking  dish  after  dipping 
in  egg  and  fine  bread  crumbs  and  seasoning  with  pepper  and  salt. 
Put  bits  of  butter  on  top  and  bake  to  a  light  brown;  pour  over  it 
the  dressing,  which  must  be  very  hot.  Serve  in  the  dish  in  which  it  is 
baked. 

Dressing  for  Baked  Sweetbreads 

Use  the  water  in  which  the  sweetbreads  were  boiled,  add  a  piece  of 
lemon  peel  and  boil  down  to  a  small  bulk,  thicken  with  flour  (or  corn- 
starch) and  butter  and  flavor  with  lemon.  Make  it  quite  tart — about 
half  a  lemon  to  a  pair  of  sweetbreads. 

Miss  Jean  A.  Flanigen 


CALF'S  HEAD    (TERRAPIN  STYLE) 

1  calf's  head  2  ounces  butter 
3^  pound  calf's  liver  I  teacup  wine 

2  hard-boiled  eggs  (yolks)  V2  teaspoon  ground  cloves 
V^  teaspoon  flour  Salt  and  cayenne  pepper 

Get  a  calf's  head  and  Ya,  pound  calf's  liver.  Wash  the  head  and 
take  out  the  brains,  then  put  the  head  in  a  pot  with  just  enough  cold 
water  to  cover  it.  Let  boil  till  tender  (1><  hours  is  generally  long  enough) ; 
it  must  be  tender  enough  for  the  meat  to  come  easily  off  the  bones.  Cut 
the  meat  very  fine,  skin  the  tongue  and  cut  it  and  the  liver  up.  Put  all 
back  in  the  same  water  and  boil  ^  of  an  hour,  having  first  seasoned  to 
taste  with  a  little  salt,  cayenne  pepper  and  yi  teaspoon  of  ground 
cloves.  Then  mash  the  yolks  of  eggs  fine,  add  flour  and  butter; 
mix  into  a  smooth  paste  and  put  in  with  the  meat  and  let  it  continue 
boiling  till  it  gets  quite  thick.     Just  before  dishing,  stir  in  a  teacup  of 

wine. 

The  Misses  Esherick 


BOOK     OF    RECIPES  71 

MOCK  TERRAPIN— EXCELLENT 

1  calf's  head  2  hard-boiled  eggs,  chopped  up 

Vz  cup  soup  stock  1  cup  cream 

3  tablespoons  butter  Sherry  wine 

1  tablespoon  flour  Red  pepper 

1  cup  milk  Salt 

Cut  one  quart  of  the  meat  in  small  pieces.  Put  the  meat  and  stock 
into  a  kettle  and  let  simmer,  then  add  eggs.  Rub  the  butter  and  flour 
together  and  stir  into  the  milk;  let  them  come  to  a  boil,  then  add  the 
meat.  Season  with  red  pepper  and  salt,  add  just  before  taking  from  the 
fire  a  cup  of  cream.     When  ready  to  serve  add  sherry  wine  to  taste. 

Of  course  you  boil  the  calf's  head  till  it  is  done  before  beginning  to 
use  it.  Mrs.  Lewis  M.  Johnson 

TO   STEW  A  DUCK  WITH  CHESTNUTS 

Bone  the  duck  and  fill  it  with  a  forcemeat  of  2  parts  lean  roast  veal, 
yi  as  much  finely  shredded  beef  suet,  the  yolks  of  2  hard-boiled  eggs,  some 
mushrooms,  young  green  onions  and  parsley  to  fill  up,  seasoned  well  with 
pepper  and  salt,  and  well  moistened  with  cream.  Lay  it  in  a  stewpan 
with  a  whole  onion  and  a  bunch  of  herbs  and  cover  with  bouillon  or  gravy; 
stew  gently  for  an  hour.  In  the  meantime  make  a  ragout  of  30  or  40 
roasted  chestnuts,  seasoned  only  with  a  teaspoon  of  salt,  and  stewed  to 
a  ptilp  in  ^  pint  of  white  stock  and  2  glasses  of  white  wine.  Dish  the 
duck  and  cover  with  the  chestnuts  in  the  sauce. 

Mrs.  Theron  I.  Crane 

BAKED   SWEETBREADS 

4  pairs  sweetbreads  V^  teaspoon  (even)  black  pepper 

1  teaspoon  (heaping)  onion  2  teaspoons  (even)  minced  parsley 

Vi  teaspoon  (even)  salt  1  cup  of  stock 

Whiten  and  parboil  4  pairs  of  sweetbreads  and  arrange  them  in  a 
baking  pan  so  as  not  to  touch  each  other.  Mix  together  with  a  cupful 
of  stock,  the  onion  (chopped  very  fine),  salt,  pepper  and  parsley.  Pour 
this  evenly  over  the  sweetbreads  and  bake  20  minutes  in  a  hot  oven. 
They  must  be  watched  to  see  that  they  do  not  bum  suddenly.  Serve 
very  hot  on  a  platter  surrounded  by  peas.  Cook  them  just  before  they 
are  to  be  served  as  they  should  not  be  allowed  to  stand  long. 

This  recipe  has  long  been  used  in  my  mother's  and  my  own  family, 
and  always  meets  with  favor.  Mrs.  Charles  MacLellan  Town 


72  NEW    CENTURY    CLUB 

CANVAS  BACK  DUCK 

Pick,  draw  and  singe  like  a  chicken.  Wipe  thoroughly  inside  and 
out  with  a  damp  cloth  (avoid  washing  or  soaking,  as  it  depreciates  flavor) . 
Cut  an  onion  in  half  and  with  bleeding  side  of  one  half  rub  the  inside 
thoroughly  and  yet  lightly;  with  the  other  half  rub  the  outside  of  duck 
all  over  lightly.  Truss  the  wings  and  legs  close  to  the  body.  Do  not 
stuff  the  duck,  but  place  a  piece  of  butter  the  size  of  a  walnut  in  each  with 
three  cranberries.  Baste  well  with  melted  butter  and  a  little  flour  to  brown. 
Place  in  a  baking  pan,  add  1  teaspoon  of  salt  and  %  cup  of  boiling  water 
to  the  pan  and  a  small  piece  of  butter.  Put  into  a  very  hot  oven  and 
bake  for  18  to  20  minutes,  or,  if  wanted  better  done,  25  minutes,  watch- 
ing carefully  the  progress  of  the  baking  and  basting  well  with  its  own 
gravy  4  or  5  minutes. 

The  savory  odor  and  tenderness  of  the  duck  are  lessened  if  cooked 
longer  than  20  minutes  by  the  over-doing  of  the  juices. 

Mrs.  Harry  A.  Hornor 

SWEETBREADS 

Put  them  in  water  for  1  hour.  Boil  in  acid  water  20  minutes  (using 
a  few  drops  of  lemon  or  vinegar).  Plunge  in  cold  water,  remove  all  fat, 
loose  skin,  etc.  Dredge  with  salt,  pepper  and  flour.  Put  in  baking  dish, 
brush  with  melted  butter,  allowing  2  tablespoons  to  each  sweetbread. 
Cover  with  thin  slices  of  bacon  and  bake  in  hot  oven  25  minutes,  the 
last  5  without  the  bacon.  Miss  Caroline  C.  Hoffman 

MOCK  TERRAPIN 

(Without  wine) 

Cook  calf's  liver  as  usual,  until  done.  Cut  into  rather  small  pieces. 
Wipe  the  pan  well  and  put  into  it  a  large  lump  of  butter — the  size  of  an 
Qgg,  or  more,  for  1  pound.  In  a  bowl,  mix  the  meat  with  2  hard-boiled 
eggs  cut  into  very  small  pieces  or  chopped,  ^  teaspoon  of  dry  mustard, 
salt  and  a  very  little  cayenne  pepper.  It  should  be  pretty  heavily  seasoned. 
Stir  this  into  the  butter,  dust  thickly  with  flour  and  brown.  Pour  about 
1  cup  boiling  water  over  the  meat,  stirring  quickly  and  well. 

Cold  roast  veal,  cut  into  small  pieces,  may  be  used  in  the  same  way, 
but  in  this  case  the  mustard  should  be  mixed  with  a  little  vinegar  and 
the  gravy  should  not  be  allowed  to  brown. 

Mrs.  Robert  P.  Brown 


BOOK    OF     RECIPES  73 

TO   SERVE  WITH  MEAT  AND  FISH 

Apple  sauce  with  roast  pork. 

Mint  sauce  with  roast  lamb. 

Oyster  and  chestnut  dressing  with  roast  turkey. 

Walnut  catsup  with  venison. 

Currant  jelly  with  roast  goose. 

Celery  sauce  with  quail. 

Tart  grape  jelly  with  canvas  back  duck. 

Orange  salad  with  roast  chicken. 

Cream  gravy  and  strawberry  preserves  with  fried  chicken. 

Celery  and  onion  dressing  with  roast  duck. 

Olives  stuffed  with  cream  cheese  with  cold  tongue. 

Olives  stuffed  with  peppers  with  fish  balls. 

Parmesan  cheese  with  beef  and  veal  sausage. 

Tomato  catsup  with  pork  sausage. 

Horseradish  and  fried  onions  with  liver. 

Apple  sauce  with  pork  croquettes. 

Mayonnaise  with  boiled  lobster. 

French  dressing  with  sardines. 

White  sauce,  hard-boiled  eggs  and  parsley  with  boiled  salmon. 

Sauce  piquante  with  boiled  shad. 

Melted  butter  sauce  with  mackerel. 

Cream  sauce  with  sweetbreads. 

Maitre  d 'hotel  sauce  with  steamed  oysters. 

Mrs.  H.  S.  Prentiss  Nichols 


Vegetables! 

How  green  you  are  and  fresh  in  this  old  world. — King  John. 


(75) 


SWEET  POTATOES 

Sweet  potatoes  make  delicious  "chips"  and  "shoestrings."  They 
should  be  sliced  thin,  or  cut  in  slender  strips,  just  as  is  done  with  white 
potatoes  for  a  similar  use,  dropped  in  cold  water  for  a  few  minutes,  and 
fried  in  deep  fat.  A  slight  sprinkling  of  salt  while  they  are  warm  improves 
them. 

Mrs.  Samuel  Semple, 
President,  State  Federation  of  Pennsylvania  Women 

POTATO  FRITTERS 

Wash  and  peel  4  medium-sized  white  potatoes;  grate  the  potatoes  on 
a  coarse  grater,  drain  off  the  dark  potato  water;  salt,  add  the  yolks  of 
two  eggs,  and  beat.  If  the  mass  seems  stiff,  add  a  little  cream.  Beat 
the  whites  of  the  eggs  stiff  and  fold  into  the  potatoes.  Place  equal  por- 
tions of  lard  and  butter  in  a  skillet,  when  hot,  drop  the  mixture  by  the 
spoonful  into  the  skillet  and  fry  until  brown,  thei.  turn. 

In  hot  weather  these  fritters  quite  take  the  place  of  meat. 

Mrs.  Lucretia  L.  Blankenburg 

SCALLOPED  POTATOES 

Slice  the  potatoes  rather  thin,  put  a  layer  in  a  greased  pudding  basin 
sprinkle  with  salt  and  butter,  and  a  little  pepper;  continue  until  dish  is 
full,  having  butter  and  seasoning  on  top,  put  on  about  ^  cup  of  cream, 
and  sprinkle  bread  crumbs  on  top.  Takes  about  yi  hoiu-  to  bake  in  a 
good  oven. 

Mrs.  Mary  S.  Johnson 

POTATO  PUFF 

2  cups  cold  mashed  potatoes  1  tablespoon  melted  butter 

Beat  to  a  cream. 

2  eggs,  whipped  light  1  cup  milk 

Salt  to  taste 

Beat  all  well,  pour  into  a  greased  baking  dish,  and  bake  quickly 
to  a  light  brown. 

Mrs.  John  Gibson 
(77) 


78  NEW    CENTURY    CLUB 

SCALLOPED   POTATOES 

Cut  potatoes  in  dice,  make  a  good  rich  white  sauce,  and  stir  them 
into  it;  turn  in  baking  dish  and  sprinkle  with  bread  crumbs.  Grated 
cheese  on  top  improves  it  for  some. 

Mrs.  Mary  S.  Johnson 

POTATO  AU  GRATIN 

(University  Club  Recipe) 

Plain  boiled  potatoes  chopped  very  small,  mixed  with  a  thick  cream 
sauce,  seasoned  to  taste  with  salt  and  pepper.  Put  in  shallow  dish,  sift 
grated  cheese  thickly  on  top  and  bake  till  a  golden  brown. 

Mrs.  H.  S.  Prentiss  Nichols 

GREEN   CORN  AU  GRATIN  WITH  SWEET  RED   PEPPERS 

Cut  corn  from  cob,  add  butter  and  cream,  and  mild  green  peppers 
minced  after  removing  inside  and  seeds.  Grate  cheese  on  top  and  bake 
in  shallow  baking  dish. 

Recipe  from  chef  at  Touraine  Hotel,  Boston. 

Mrs.  H.  S.  Prentiss  Nichols 

CANNED   CORN 

8  cups  com  1  cup  granulated  sugar 

1  cup  salt  A  little  water 

Cut  corn  oflE  the  cob,  measure  and  put  in  the  ingredients.  Cook  a 
few  minutes  until  the  milk  sets.  Put  in  cans  hot.  When  ready  to  use, 
pour  off  brine,  cover  with  fresh  water,  let  stand  over  night,  and  put  fresh 
water  on  again  until  ready  for  use.     Fine. 

This  keeps  beautifully.     I  have  it  now  two  years  old. 

Mrs.  Mary  Haines  Kirby 

CORN  FRITTERS 

Score  1  dozen  ears  of  well  ripened  com,  then  scrape  all  from  cob; 
add  cream  or  milk,  salt,  flour  to  make  batter;  lastly,  3  eggs  beaten  very 
light,  whites  separately — and  put  in  last.  Fry  in  hot  fat.  Some  use 
baking  povv-der  and  less  eggs. 

Mrs.  Isaac  H.  Clothier 


BOOK    OF    RECIPES  79 

CORN  FRITTERS 

6  ears  com  1  teaspoon  baking  powder 

2  eggs,  beaten  A  little  sugar 

1  tablespoon  flour  Salt  to  taste 

Boil  the  com  5  minutes,  grate  and  mix  with  eggs,  flour,  baking  powder, 
a  little  sugar  and  salt  to  taste.     Fry  and  serve  very  hot. 

Miss  Clara  Comegys 

GREEN  CORN  FRITTERS 

12  ears  corn  (grated  and  cobs  scraped)  Salt 

6  eggs,  beaten  separately  Pepper 

Mix  the  yolks  of  the  eggs,  pepper  and  salt  with  the  grated  corn; 
mix  and  then  add  the  very  stiffly  beaten  whites  of  the  eggs.  Bake  on  a 
buttered  griddle,  like  griddle  cakes.  Do  not  pile  one  on  top  of  another, 
but  spread  out  singly  on  platter.  Eat  immediately  after  cooking,  as  they 
fall  flat  if  left  too  long  before  serving.     No  flour  used. 

Mrs.  Henry  P.  Brown 

CORN  PUDDING 

12  ears  com,  grated  Butter  the  size  of  a  walnut 

1  cup  milk  A  little  sugar 

2  eggs  Salt  and  pepper 

Break  the  eggs  in  the  com,  and  beat;  then  add  the  seasoning  and 
melted  butter;  lastly  pour  in  milk.  Bake  45  minutes.  Not  a  very  quick 
oven;  about  the  same  as  for  bread. 

Miss  Anna  S.  Eckfeldt 

TOMATO  A  LA  CREOLE 

1  full  quart  ripe  tomatoes  1  white  onion 

1  scant  pint  green  okra  1  sprig  parsley 

2  sweet  green  peppers  Salt,  paprika  and  black  pepper  to  taste 

1  generous  tablespoon  butter 

Chop  tomatoes,  after  peeling.  Cut  up  okra.  Remove  seeds  from 
peppers  and  run  them,  together  with  onion  and  parsley,  through  meat 
grinder.  Place  in  stew  pan,  season  to  taste,  and  cook  very  slowly,  from 
6  to  8  hours.  Before  serving,  add  the  butter.  Care  must  be  taken  to 
prevent  scorching.  Mrs.  Wilbur  F.  Litch 


80  NEW    CENTURY    CLUB 

CELERY— SIENA  STYLE 

1  quart  celery  1  tablespoon  butter 

2  eggs  (yolks)  1  tablespoon  grated  cheese 

Salt  and  pepper  to  taste 

Boil  1  quart  of  celery  till  tender;  drain  and  chop  fine,  then  add  salt 
and  pepper  to  taste,  the  yolks  of  eggs,  butter  and  grated  cheese.  Place 
in  a  mold  lined  with  wax  paper,  and  sprinkle  cheese  on  top.  Set  in  a 
saucepan  of  hot  water  and  let  it  boil  half  an  hour.  Pour  on  dish  and 
pour  the  sauce  around  it. 

Sauce 

1  cup  of  broth  from  beef  soup  Kidney  and  liver  giblets  from  chicken, 

Salt  and  pepper  to  taste  chopped  fine 

1  small  spoon  butter 

If  desired,  garnish  with  points  of  toast  spread  with  a  fish  paste. 

Miss  Sarah  C.  Sower 


BAKED  EGG  PLANT 

(An  old  family  recipe  from  Baltimore) 

1  large  or  2  small  egg  plants  %  cup  grated  bfead  crumbs 

3  eggs  y^  cup  flaked  rice 

1/3  cup  butter  1  teaspoon  salt 

1  cup  milk  V^  teaspoon  pepper 

Wash  the  egg  plant  and  cut  off  the  stem  ends.  Boil  from  30  to  40 
minutes  in  salted  water,  until  it  can  easily  be  pierced  with  a  broom  straw. 
Put  in  2  eggs  with  the  egg  plant  and  boil  hard  (20  minutes).  Take  from 
the  water  and  drain  in  a  colander,  then  place  on  a  large  platter.  Skin 
carefully,  cut  open  and  remove  the  seeds.  Take  the  shells  from  the  eggs, 
mince  with  a  silver  fork.  Cut  the  egg  plant  very  fine  with  a  silver  knife 
and  fork;  add  the  minced  egg  to  the  mixture  and  put  in  a  lai^e  shallow 
baking  dish;  season  with  salt,  pepper  and  large  teaspoon  of  butter.  Add 
milk,  rice,  and  lastly,  1  raw  egg  well  beaten.  Sprinkle  over  the  well- 
smoothed  mixture  the  bread  crumbs  and  dot  with  bits  of  butter.  Bake 
yi  hour  in  rather  quick  oven. 

Mrs.  Mary  T.  Nichols 


BOOK    OF    RECIPES 81 

SPINACH  PUDDING 

1  cup  cooked  spinach,  chopped  very  fine  1  cup  bread  crumbs 

1  pint  milk 

Put  all  together  on  stove  and  cook  slowly  15  minutes.     Add — 
1/2  teaspoon  salt  Very  little  grated  nutmeg 

A  Uttle  black  pepper  2  eggs  (yolks) 

Beat  all  ingredients  together,  and  let  it  cool  and  set  a  couple  of  hours. 
Just  before  putting  into  oven,  beat  up  whites  of  two  eggs  very  light,  and 
add  gently.  Bake  in  baking  dish  15  minutes  in  moderate  oven,  putting 
baking  dish  in  another  pan  of  hot  water. 

A  recipe  tried  and  tested  in  my  family,  and  which  I  do  not  think 
will  be  found  in  the  ordinary  cook  book. 

Mrs.  E.  B.  Waples 


TO  BOIL  RICE— SOUTHERN  STYLE 

Wash  1  cup  of  rice  thoroughly,  4  or  5  times  in  cold  water.  Have 
ready  a  fairly  large  pot  of  boiling  salted  water  (at  least  2  quarts),  to  which 
add  yi  teaspoon  of  lemon  juice,  then  sprinkle  in  the  rice  so  gradually 
you  will  not  stop  the  boiling.  When  you  have  it  all  in,  stir  with  a  fork, 
but  only  stir  once,  as  it  makes  the  rice  fall  to  the  bottom  of  the  pot;  boil 
rapidly  and  constantly  until  soft  (about  40  minutes),  empty  into  a  col- 
ander, pour  over  it  a  quart  of  boiling  water,  and  drain;  then  stand  in 
oven  10  minutes,  to  dry,  leaving  the  door  open.     Serve  heaped  loosely 

in  a  heated  dish  without  a  cover. 

Mrs.  H.  S.  Prentiss  Nichols 


RICE   OMELET 

1  cup  boiled  rice,  mashed  1  tablespoon  flour 

2  tablespoons  milk  A  pinch  of  salt 

4  eggs  (beaten  separately) 

Add  to  the  rice  the  milk,  flour  and  pinch  of  salt.  Add  yolks  of  eggs, 
beaten  light.  Then  add  whites,  beaten  light.  Drop  in  large  spoonfuls 
on  buttered  frying  pan.     Fold  over  as  is  usual  with  omelets. 

Mrs.  Grace  S.  Williams, 
President,  Bristol  Travel  Club,  Bristol,  Pa. 

6 


82  NEW    CENTURY    CLUB 

BEAN  LOAF  WITH  BACON  CURLS 

1  quart  lima  beans,  cooked  and  mashed  1  onion 

1  egg  1  cup  cream  sauce 

Mix,  season  with  salt  and  pepper,  bake  40  minutes.  Turn  out  on 
platter  and  serve  with  tomato  sauce  and  very  thin  slices  of  crisply  fried 
bacon.     Creain  sauce — made  of  bacon  drippings,  flour  and  milk. 

A  good  substitute  for  meat. 

Mrs.  Martha  P.  Falconer 

STUFFED  PEPPERS 

Cook  peppers  in  salt  water  until  tender,  and  remove  seed. 

1  can  tomatoes  Vz  teaspoon  salt 

1  tablespoon  sugar  Vz  cup  butter 

1  cup  toasted  bread  crumbs 

Cook  imtil  thick.  Fill  peppers  and  have  about  yi  inch  of  sauce  in 
pan.     Put  in  oven  until  brown. 

Mrs.  Martha  P.  Falconer 


Cntre'eg 

There's  no  meat  like  'em.    I  could  wish  my  best  friend  at  such  a  feast. — Timon  of  Athens. 


(83) 


A  DIGESTIBLE  WELSH  RAREBIT 

(For  the  Chafing  Dish) 

3  cups  cheese,  finely  grated  1  tablespoon  butter 

3   eggs,   beaten   separately,   and  very  1  saltspoon  mustard 

light  1  saltspoon  salt 

1/2  cup  cream  1  saltspoon  soda 

Red  pepper 

Stir  the  mustard,  salt,  soda  and  pepper  into  the  grated  cheese.  Melt 
the  butter  in  the  blazer  over  the  hot  water  pan,  in  which  the  water  should 
be  boiling;  slowly  stir  in  the  cheese  and  add  the  cream,  drop  by  drop, 
stirring  aU  the  time;  when  smooth,  add  the  yolks  of  the  eggs;  work 
quickly,  for  the  cheese  will  curdle  if  cooked  too  long;  lightly  whip  in  the 
whites  of  the  eggs,  and  serve  instantly  on  toast. 

This  is  my  own  invention.  Miss  Emma  Blakiston 

WELSH  RAREBIT 

1  pint  milk  Vz  pound  cheese 

1  tablespoon  (even)  cornstarch  Salt,  mustard,  cayenne  pepper 

Put  the  milk  on  the  range  to  heat.  Mix  the  cornstarch  with  a  little 
cold  milk,  adding  to  the  heated  milk.  Stir  well  until  it  boils  and  becomes 
like  thick  cream.  Slice  the  cheese,  rather  soft  and  not  too  sharp.  Melt 
in  the  hot  milk,  seasoning  with  salt,  a  small  quantity  of  dry  mustard  and 
a  tiny  shake  of  cayenne  pepper.  Pour  over  small  pieces  of  well-toasted 
bread.  Mrs.  Robert  P.  Brown 

MUSHROOMS  SOUS  CLOCHES   (UNDER  GLASSES) 

1  poimd  mushrooms  2  tablespoons  butter 

1  cup  cream  Salt,  pepper 

Cut  rounds  from  slices  of  bread  with  large  biscuit  cutter.  Toast 
bread  and  arrange  slices  on  white  deep  dishes  like  those  used  for  poached 
eggs.  Separate  mushrooms  from  stems,  discarding  stems.  Saute  mush- 
rooms in  a  pan  in  which  the  butter  has  been  melted,  dust  with  salt  and 
pepper,  add  the  cream,  and  let  it  just  boil.  Arrange  mushrooms  on  the 
toast,  and  pour  over  the  cream  and  cover  with  glass  bells.  Stand  in  pan 
and  then  in  oven  for  15  minutes.     This  will  serve  6  persons. 

Mrs.  William  R.  Turner 

(85) 


86  NEW     CENTURY     CLUB 

TOMATO   CREAM   TOAST 

3  tablespoons  flour  V4  teaspoon  soda 

3  tablespoons  butter  y2  teaspoon  salt 

IV2  cups  stewed  tomatoes  (strained)  ^2  cup  cream  (scalded) 

Cook  the  flour  in  the  butter,  add  tomatoes,  soda,  salt,  and  lastly, 
scalded  cream.  Pour  over  6  slices  of  crisp  buttered  toast  and  serve 
immediately. 

Mrs.  Charles  E.  Noblit 

SANDWICHES 

Philadelphia  cream  cheese  Parsley 

Eggs  (hard  boiled)  Onion  juice 

V2  green  pepper  Lemon  juice 

Olive  oil 

Mash  the  cheese  with  yolks  of  eggs,  a  few  grains  of  cayenne  pepper 
and  salt ;  chop  green  pepper,  a  little  parsley  chopped  fine  with  the  boiled 
white  of  egg;  mix  with  cheese,  add  a  few  drops  of  onion  juice,  a  little 
lemon  juice.     Add  enough  olive  oil  to  spread  easily  on  the  crackers. 

Mrs.  Joseph  Pettit 

EGGS  AU  GRATIN 

Break  an  egg  into  individual  ramekin,  pour  over  it  a  thick  cream 
sauce  and  grate  a  little  cheese  on  top.  Brown  in  gas  oven.  Cook  not 
over  3  minutes. 

Mrs.  William  Shewell  Ellis 

EGG  TIMBALES 

Beat  6  eggs  without  separating.     Add 

1  teaspoon  salt  1  tablespoon  chopped  parsley 

V2  teaspoon  pepper  1  teaspoon  onion  juice 

iy2  pints  milk 

Stir  all  together  and  fill  buttered  timbale  molds,  or  muffin  pans,  two 
thirds  full.  Put  in  pan  of  boiling  water  and  cover  molds  with  paper. 
Put  in  oven  for  15  or  20  minutes.  Turn  out  on  platter.  Serve  as  entree, 
with  mushrooms  sauted,  put  all  aroimd.     This  will  make  8  timbales. 

Mrs.  William  R.  Turner 


BOOK     OF    RECIPES  87 

TIMBALE 

4  eggs  6  drops  lemon  juice 

1/2  cup  cream  Vinegar 

1  gill  water  Pinch  of  salt 

Dash  of  white  pepper 

Beat  the  eggs  together,  not  very  light.  Bake  in  a  French  ring.  Fill 
with  mushrooms  or  fried  tomatoes.  Mrs.  James  A.  Develin 

BAKED   OMELETTE 

6  eggs  (well  beaten)  1   tablespoon  flour,   dissolved  in  cold 

1  teaspoon  salt  milk 

Dessertspoon  melted  butter  1  pint  hot  milk 

Mix  well;   put  in  a  buttered  dish  to  bake.     Bake  quickly. 

Mrs.  Lewis  M.  Johnson 

PALATABLE  EGG  CHOPS 

6  eggs  Pepper  and  salt  to  taste 

1  cup  milk  2  tablespoons  flour 

1  tablespoon  butter  Peas 

Boil  5  eggs  very  hard.  Rub  the  yolks  through  a  sieve,  and  chop  the 
whites,  not  making  them  too  fine.  Put  cup  of  milk  over  fire  in  a  double 
boiler.  Rub  together  flour  and  butter  with  1  beaten  egg.  Mix  a  little 
of  the  warm  milk  with  this,  before  stirring  into  the  boiling  milk;  season 
with  pepper  and  salt  until  thick  and  smooth.  Take  from  fire  and,  when 
almost  cool,  stir  into  it  the  prepared  yolks  and  whites.  When  cold  enough 
to  handle,  mold  into  chops,  dip  in  egg  and  crumbs  and  fry  a  delicate  brown. 
Serve  with  peas. 

This,  when  properly  made  and  fried,  is  a  very  dainty,  delicate  and 
appetizing  dish  when  you  do  not  wish  to  serve  meat. 

Miss  Anna  Johnson 

CHEESE  ENTREE 

V2  pound  cheese  (grated)  i^  teaspoon  soda 

1  teaspoon  flour  Pinch  of  pepper 

Vi  teaspoon  mustard  V2  pint  cream  or  milk 

Mix  well,  put  over  a  slow  fire  to  melt;  allow  it  to  cook,  stirring  all 
the  time.     Serve  with  small  pieces  of  toast  about  it. 

Mrs.  William  H.  Hollar 


88  NEW    CENTURY    CLUB 

CHEESE  ENTREE 

2  tablespoons  flour  Bggs 

2  tablespoons  butter  American  cheese 

1  cup  milk  or  cream  Paprika 

Cook  flour  and  butter  together  in  a  double  boiler  until  the  mixture 
bubbles.  Add  milk  or  cream  and  stir  until  it  thickens.  Then  add  some 
finely  sliced  American  cheese  and  season  with  a  dash  of  paprika.  Put 
3  tablespoons  of  this  mixture  in  your  ramekins,  then  break  an  egg  in  each, 
being  careful  not  to  break  the  yolk.  Season  with  more  paprika,  and  povir 
what  is  left  of  the  cheese  mixture  over  the  top  of  the  egg.  Place  ramekins 
in  pan  of  water  and  bake  about  20  minutes  in  a  moderate  oven. 

This  recipe  is  very  much  liked  in  our  family. 

Miss  Seraph  J.  Deal 


CHEESE  SOUFFLE 

Cheese  3^  teaspoon  Worcestershire  sauce 

1  pint  milk  1  egg  (beaten  separately) 

14  teaspoon  mixed  mustard  Salt  and  pepper 

Line  a  small  pudding  dish  with  thin  slices  of  bread  and  butter,  place 
thin  slices  of  dairy  cheese,  or  grated  cheese,  on  top  with  salt  and  pepper 
until  you  have  3  layers.  Pour  over  this  the  milk,  into  which  you  have 
already  put  mustard,  Worcestershire  sauce,  and  egg.  Pour  over  the 
bread  in  the  pudding  dish,  the  milk,  egg,  etc.  Put  plate  over  it  for  5 
minutes;  let  stand  15  minutes,  and  bake  in  quick  oven  about  20  minutes. 

Miss  Anne  Hollingsworth  Wharton 


CHEESE  SOUFFLE 

1  oimce  butter  3  eggs 

2  tablespoons  flour  3  tablespoons  grated  cheese 
1  pint  milk  Salt,  red  pepper 

Heat  the  butter,  and  stir  in  the  flour;  season  with  salt  and  red  pepper, 
and  add  the  milk.  Let  all  come  to  a  boil,  then  allow  it  to  cool  off  partly. 
When  cool,  add  the  yolks  of  the  eggs,  grated  cheese,  and  the  beaten  whites 
of  the  eggs.  Pour  the  whole  into  a  buttered  tin,  lay  buttered  paper  over 
the  top,  and  bake  in  a  quick  oven  10  minutes.     Serve  at  once. 

Miss  Hilda  Justice 


BOOK    OF    RECIPES 89 

CHEESE  SOUFFLE 

1  cup  milk  1  egg 

1/4  pound  cheese  (grated)  1  teaspoon  butter 

1/3  cup  flaked  rice  V2  teaspoon  salt 

Heat  the  milk  to  boiling  point,  turn  in  the  grated  cheese,  and  when 
melted  add  the  rice,  the  butter  and  the  salt.  Lastly,  the  egg,  or  two  if 
preferred,  gently  stirred  in.     Serve  at  once  on  toast. 

Mrs.  Mary  T.  Nichols 

CHEESE  FONDUE 

2  cups  milk  4  well-beaten  eggs 

Pinch  of  soda  1  tablespoon  (level)  melted  butter 

1  cup  fine  bread  crumbs  Pepper,  salt 

y-i  pound  dry  grated  cheese  Pinch  of  mace 

Soak  bread  crtunbs  in  the  milk,  with  soda  stirred  in;  beat  in  the 
eggs  and  seasoning,  and  the  cheese  last.  Butter  a  pudding  dish,  put  in 
the  mixture,  strew  the  top  with  pieces  (or  fine  bread  crumbs)  and  cover. 
Bake  yi  hour,  and  then  brown  quickly.  Serve  quickly,  as  it  will  fall  in 
cooHng.  Joseph  Pettit 

CHEESE  FONDUE 

1  tablespoon  butter  1  tablespoon  (heaping)  flour 

1  cup  milk 

Let  this  thicken,  then  add 

1  pound  cheese  (cut  fibae)  1  cup  fine  bread  cnxmbs 

2  eggs  (yolks),  well  beaten 

Cook  till  cheese  is  melted. 

Mrs.  Edward  F.  Kingsley 

CHEESE  FONDUE 

1  cup  scalded  milk  (very  fresh)  1  tablespoon  butter 

1  cup  soft  stale  bread  crumbs  V2  teaspoon  salt 

l^   pound  mild  cheese,   cut  in  small  Yolks  of  3  eggs 

pieces  Whites  of  3  eggs 

Mix  first  6  ingredients;  add  whites  of  eggs,  beaten  until  stiff.     Pour 
in  a  buttered  baking  dish  and  bake  20  minutes  in  a  moderate  oven. 

Mrs.  Albert  P.  Brubaker 


90  NEW    CENTURY    CLUB 

CHEESE  BALLS 

2  cups  grated  cheese  Little  salt 

2  eggs  (whites)  Little  cayenne  pepper 

Beat  the  eggs  very  stiff;  stir  the  eggs  into  the  cheese.  Make  into 
balls.  Roll  in  sifted  cracker  crumbs  and  fry  in  hot  deep  fat.  Drain  on 
brown  paper.     This  makes  18  cheese  balls. 

Mrs.  W.  Duffield  Robinson 

CHEESE  RAMEKIN 

1  cup  grated  cheese  Small  piece  of  butter 

Vz  to  %  cup  bread  crumbs  3  eggs 

1/2  teaspoon  mustard  .  Salt  (small  pinch) 

34  pint  boiling  milk 

Soften  bread  cmmbs  in  the  milk.  When  cold,  put  in  cheese,  beat 
up  well;  beat  eggs  separately,  put  yolks  in  mixture,  then  whites  (beaten 
very  light) ;  grease  baking  dish,  and  bake  yi  hour  in  a  slow  oven,  or  longer 
if  not  brown. 

Mrs.  William  A.  Wiederseim 

SAVORY  CHEESE 

14  cup  butter  1  tablespoon  Worcestershire  sauce 

1/2  pound  American  cheese  2  tablespoons  tomato  catsup 

6  stuffed  olives  (chopped  fine)  Little  salt 

V2  onion  (grated)  1  tablespoon  chopped  parsley 

Beat  the  butter  to  a  cream,  gradually  adding  cheese,  olives,  onion, 
sauce,  catsup,  a  little  salt  if  required,  and  chopped  parsley.  Mix  all 
together,  pack  into  a  mold,  set  on  ice  until  ready  to  serve — the  next  day. 

Mrs.  William  R.  Turner 


What  relish  is  this? — Twelfth  Night. 

Stewed  in  brine,  smarting  in  lingering  pickle. — Anthony  and  Cleopatra. 


(91) 


SWEET  PEACH  PICKLE 

1/2  bushel   basket  of  firm  free-stone         4  pounds  granulated  sugar 

peaches  2  ounces  whole  cloves 

1  gallon  good  vinegar  2  otinces  stick  ciimamon 

2  ounces  allspice 

Pare  peaches.  Put  vinegar  in  large  porcelain-lined  preserving  kettle. 
Put  sugar  in  smaller  kettle  with  barely  enough  water  to  dissolve  it,  and 
let  it  boil  till  it  makes  big  slow  bubbles,  then  pour  it  into  the  hot  vinegar 
in  which  the  spice  has  been  cooking.  (If  preferred  spice  can  be  put  in  two 
cheesecloth  bags  or  loosely  tied  in  pieces  of  cheesecloth.)  Into  this  boil- 
ing, sweetened,  spiced  vinegar  drop  the  peaches  till  the  vinegar  will  cover 
no  more.  Let  them  get  tender  but  not  soft,  and  repeat  the  process  till 
all  the  peaches  have  been  cooked  in  the  vinegar.  Have  ready  a  tall  stone 
jar,  clean  and  well  scalded.  As  the  peaches  cook  lift  them  into  the  jar 
with  a  strainer  ladle.  When  all  the  peaches  have  been  put  into  the  jar 
pour  the  hot  vinegar  over  them,  drop  in  the  spice  bags  and  lightly  cover 
top  of  jar  with  a  napkin.  The  vinegar  must  cover  the  fruit.  When 
cold,  cover  with  a  clean  cloth  and  put  on  the  lid. 

This  keeps  indefinitely  and  is  a  most  palatable  relish  with  roast  meats. 

Mrs.  H.  S.  Prentiss  Nichols 


MANGO  PEACHES 

1  basket  free  stone  peaches  (firm  yel-         12  pounds  sugar 

low)  Vs  quart  grated  horseradish 

2/3  quart  chopped  cabbage  2  tablespoons  mustard  seed 

2  quarts  vinegar  2  tablespoons  whole  cloves 

3  tablespoons  whole  cinnamon 

Divide  the  peaches  in  halves,  remove  the  stones  and  fill  with  the 
mixture  of  cabbage,  horseradish  and  mustard  seed,  placing  two  or  three 
whole  cloves  in  each;  tie  the  halves  firmly  together  with  tape  (string 
will  cut).  Make  a  syrup  of  vinegar  and  sugar,  boiling  the  spice  bag  con- 
taining cloves  and  cinnamon  in  it.  Drop  the  peaches  in,  a  few  at  a  time. 
Boil  until  tender— a  few  minutes  if  peaches  are  soft;  a  little  longer,  if 
hard.     Put  in  crocks,  covering  with  syrup,  and  allow  them  to  stand  some 

weeks  before  using. 

Miss  Anna  L.  Coale 

(93) 


94 


NEW    CENTURY    CLUB 


7  pounds  yellow  peaches 


PICKLED   PEACHES 

3V2  pounds  sugar 
1  pint  vinegar 


Boil  vinegar  and  sugar  and  spices  together;  when  the  syrup  is  sea- 
soned enough,  remove  the  spice  bag  and  cook  the  peaches  in  this  syrup 
until  tender;  then  bottle,  and  make  air-tight. 

Spice  Bag 
Pinch  of  cloves,  allspice  and  mace  Plenty  of  cinnamon 

Mrs.  Edwin  F.  Keen 

GREEN  TOMATO  PICKLE 


2  gallons  green  tomatoes  (sliced  thin 

without  peeling) 
12  good-sized  onions  (peeled  and  sliced) 
1  quart  vinegar 
1  quart  brown  sugar 


2  tablespoons  salt 

1  tablespoon  ground  mustard 

1  tablespoon  black  pepper 

1  tablespoon  allspice 

1  teaspoon  groimd  cloves 


Mix  together,  cook  until  tender,  stirring  often.     Put  in  glass  jars. 

Mrs.  Louis  H.  Mutschler 


GREEN  TOMATO  PICKLE 


1/2  peck  small  green  tomatoes 
6  onions 


1  cup  salt 
1  quart  vinegar 
2  quarts  water 


Slice  tomatoes  and  onions  very  thin,  add  salt  and  let  stand  all  night. 
In  the  morning,  drain  and  boil  in  vinegar  and  water.  Drain  again  and 
throw  liquor  away.     Then  add: 


3  quarts  vinegar 

2  poimds  brown  sugar 

1  tablespoon  ground  cinnamon 

1  tablespoon  ground  mustard 


1  tablespoon  ground  allspice 
3  tablespoons  ground  celery  seed 
1  teaspoon  red  pepper 
y-i  pint  horseradish 


Boil  all  together  for  15  minutes,  put  in  jars  and  cover  when  cold. 
The  ground  spices  can  be  put  in  a  bag  and  removed  when  boiled. 
A  recipe  of  my  mother's  which  we  think  very  good. 

Mrs.  George  L.  Mitchell 


BOOK    OF    RECIPES 95 

OYSTER  BAY  GREEN  TOMATO   PICKLES 

1/2  peck  green  tomatoes  Vz  cup  salt 

3  green  peppers  Vinegar 

Slice  tomatoes  and  peppers.  Sprinkle  with  Y^.  cup  of  salt  and  let 
stand  over  night  in  wooden  or  earthen  vessel.  Strain  off  the  water,  rinse 
in  cold  water  by  holding  in  a  colander  under  faucet.  (If  you  use  tin,  put 
a  piece  of  cheesecloth  between.  Do  not  let  any  of  it  come  in  contact 
with  tin,  not  even  a  spoon.)  Cover  with  vinegar,  when  well  drained,  in 
an  agate  or  porcelain-lined  kettle,  then  add: 

1/2  cup  horseradish  V2  tablespoon  whole  allspice 

2  cups  sugar  V\  tablespoon  whole  cloves 

Vi  tablespoon  stick  cinnamon 

Cook  very  slowly  until  tender. 

Mrs.  Edwin  Martin 


SPANISH  PICKLE 

3  dozen  large  cucumbers  V2  peek  onions 

4  dozen  large  green  peppers  Vz  peck  green  tomatoes 

Cut  in  small  pieces,  sprinkle  with  salt  and  let  them  stand  over  night, 
then  wash  in  clear  cold  water  and  let  them  drain  thoroughly.     Add: 

1  ounce  white  pepper  V2  oimce  celery  seed 

1  ounce  mustard  seed  3  tablespoons  dry  mustard 

Vi  oxmce  cloves  1  pound  brown  sugar 

Cut  up  some  horseradish  in  small  pieces,  cover  with  vinegar  and  boil 

one  hour. 

Mrs.  Robert  T.  Boyd 


PICKLED  CHERRIES 

Stone  the  cherries  and  cover  them  with  white  wine  vinegar;  let  them 
stand  12  hours,  then  drain.  When  drained  put  in  stone  jar  in  layers  of 
1  quart  of  sugar  to  1  quart  of  cherries  and  cover.  Stir  with  wooden 
spoon  every  day  for  7  days,  then  bottle.     No  cooking. 

Cherries  done  by  this  method  are  firm  and  of  delicious  flavor. 

Mrs.  Morgan  Bunting 


96  NEW    CENTURY    CLUB 

FRENCH  PICKLE 

1  peck  green  tomatoes  1  pound  brown  sugar 

1  dozen  large  onions  Vi  pound  mustard 

1  dozen  green  peppers  iVz  oimces  white  mustard  seed 

2  quarts  vinegar  V/z  oimces  celery  seed 

Slice  together  the  green  tomatoes,  onions  and  peppers;  spread  them 
on  platters  in  layers  and  sprinkle  salt  between  each  layer.  Let  them 
remain  so  over  night.  In  the  morning  squeeze  dry,  put  in  a  kettle  with  the 
vinegar,  sugar  and  mustard.  Cook  slowly  2  hours.  Then  chop  rather 
fine  and  add  white  mustard  seed  and  celery  seed.  Stir  in  well  and  bottle 
for  use. 

This  recipe  has  been  used  for  years  in  our  family,  and  is  excellent. 

Mrs.  Henry  T.  Dechert 

SWEET  CHERRY  PICKLE 

Use  Murillo  cherries.  Stone  and  cover  with  vinegar  not  too  strong. 
Let  stand  24  hours.  Drain,  weigh,  and  add  1  pound  of  sugar  to  1  pound 
of  cherries.  Put  in  crock  and  stir  occasionally  until  sugar  is  all  dissolved. 
Put  in  jars  and  seal.  Mrs.  Walter  C.  McIntire 

WATERMELON  PICKLE 

Watermelon  rind  1  quart  vinegar 

Alum  water  Stick  ciimamon 

3  pounds  sugar  Whole  cloves 

Pare  the  rind,  cut  in  pieces  and  soak  over  night  in  salt  water  strong 
enough  to  bear  an  egg;  then  drain  off  and  soak  in  altmi  water  24  hours. 
Next,  rinse,  put  in  a  kettle  with  fresh  water.  Boil  tmtil  tender  (not  soft), 
then  pour  off  water  and  boil  in  vinegar  and  sugar  until  transparent.  Put 
in  cinnamon  and  cloves. 

Mrs.  Samuel  S.  Thompson 

GINGER  PEARS 

4  pounds  pears  (sliced  very  thin)  V2  pint  water 

4  poimds  sugar  2  lemons  (sliced  very  thin) 

2  ounces  ginger  root  (potmded  to  dust) 

Dissolve  the  sugar  and  water,  put  all  together  and  boil  until  tender 
and  jellied. 

Mrs.  William  P.  Worth 


BOOK    OF    RECIPES 


97 


Cantaloupe 
Vinegar 


SPICED  CANTALOUPE 

Sugar 
Cloves 
Cinnamon 


Pare  cantaloupe  and  cut  in  medium-sized  pieces.  Soak  over  night  in 
equal  parts  vinegar  and  water.  In  the  morning  drain;  cover  with  fresh 
vinegar,  to  every  quart  of  which  add  2  pounds  of  sugar  and  spice  bag 
filled  with  1  tablespoon  cloves  and  2  tablespoons  cinnamon.  Boil  until 
syrup  is  thick— 3  to  4  hours.  Miss  Amelia  R.  Coale 

TOMATO  CATSUP 


41/2  tablespoons  ginger 
4y2  tablespoons  celery  seed 
7  little  red  peppers 

or 
1  teaspoon  cayenne  pepper 


54  tomatoes  (medium  size) 

5  onions 

9  cups  vinegar 

9  tablespoons  sugar 

4V2  tablespoons  salt 

Chop  tomatoes  and  onions  quite  fine;  add  vinegar,  sugar,  salt,  gin- 
ger, celery  seed  and  red  peppers  or  cayenne  pepper.  Boil  down  to  nearly 
half.     Add  the  spice  when  nearly  done.     Bottle  and  seal  immediately. 

Mrs.  Edmund  Webster 


TOMATO  CATSUP 


1/2  bushel  tomatoes 
V2  cup  salt 

1  ounce  whole  cloves 

2  ounces  whole  allspice 
14  oimce  cayenne  pepper 


1  dessertspoon  black  pepper 

5  cents  worth  mustard  seed  (a  little 

more  according  to  taste) 
15  cents  worth  ginger  (not  broken) 
1  quart  vinegar 


Boil  until  it  thickens,  pass  through  a  sieve,  reheat  and  put  up  in 
sealed  bottles.  Mrs.  Robert  T.  Boyd 


MEAT  SAUCE 


V2  peck  ripe  tomatoes 
11/2  cups  red  peppers 
1  cup  chopped  onion 
1 V2  cups  brown  sugar 
V2  cup  salt 


IV^  teaspoons  groimd  cloves 
11/2  teaspoons  groxmd  cinnamon 
1  teaspoon  ginger 
1  teaspoon  nutmeg 
3  cups  vinegar 


Boil  until  it  is  quite  thick— about  3  or  4  hours— then  bottle  in  Mason 
jars.     Very  fine  for  cold  meat,  oysters  or  fish. 

Mrs.  William  P.  Elwell 

7 


98  NEW     CENTURY     CLUB 

MY  GRANDMOTHER'S  BOILED  TOMATO   CATSUP 

1  peck  ripe  tomatoes  1  tablespoon  cloves 

1  dessertspoon  red  pepper  1  tablespoon  mace 

1  dessertspoon  black  pepper  1  tablespoon  mustard 

1  tablespoon  ground  allspice  3  tablespoons  salt 

1  pint  good  vinegar 

Having  cut  a  slit  in  the  tomatoes,  place  them  in  a  kettle  and  boil 
yi  hour,  then  strain  through  a  hair  sieve,  adding  red  and  black  pepper, 
allspice,  cloves,  mace,  mustard  and  salt.  Boil  slowly  4  or  5  hotu-s.  When 
cold  add  vinegar. 

Miss  Elizabeth  A.  Atkinson 


SPICED  TOMATOES 

Tomatoes  Sugar 

Vinegar  Whole  cloves 

Stick  cinnamon 

Select  medium  sized  tomatoes,  scald  and  skin,  cover  them  with  vinegar 
(not  too  strong),  and  let  them  stand  over  night.  Drain  them  carefully, 
and  to  each  pound  of  fruit  add  yi  pound  of  sugar.  Pierce  each  tomato 
with  three  or  four  whole  cloves  and  a  piece  of  stick  cinnamon.  Boil 
slowly  until  the  syrup  is  rich  enough.     Bottle  while  hot. 

A  delicious  relish  which  can  be  served  with  hot  or  cold  meats. 

Mrs.  Fred.  W.  Taylor 


FRENCH  SAUCE 

y-i  peck  ripe  uncooked  tomatoes  1  teacup  nastxutiums 

y%  pint  horseradish  1  teacup  sugar 

1  small  teacup  salt  1  onion 

1  small  teacup  mustard  seed  (mixed  1  teaspoon  whole  cloves 

black  and  white)  1  teaspoon  whole  mace 

2  chopped  red  peppers  (without  the  2  teaspoons  whole  black  pepper 

seeds)  1  stick  cinnamon 

2  or  3  stalks  of  celery  (cut  fine)  IV2  quarts  cider  vinegar 

Put  the  tomatoes  into  a  large  earthen  crock;  skin  and  cut  into 
medium-sized  pieces;  add  the  other  ingredients  and  stir  well.  Use  within 
2  weeks. 

A  delicious  pickle  for  cold  meats  or  fish. 

Miss  Helen  A.  Childs 


BOOK    OF    RECIPES 


99 


CHILI  SAUCE 


1  gallon  ripe  tomatoes 

11/2  cups  red  peppers  (seeded  and 

chopped) 
1  cup  onions  (chopped) 
V4  cup  sugar 


V2  cup  salt 

IV2  teaspoons  ground  cloves 
IV^  teaspoons  ground  cinnamon 
1  teaspoon  ground  nutmeg 
iy2  pints  vinegar 


Peel  tomatoes  and  boil  down  until  reduced  nearly  one-half,  then  add 
the  other  ingredients  and  boil  down  until  quite  thick;  stir  occasionally, 
but  do  not  strain.  Put  in  glass  jars  while  hot.  (A  few  marbles  put  in  the 
kettle  help  to  prevent  scorching.)  Mrs.  Richard  Peters 


2  sweet  green  peppers 
2  sweet  red  peppers 
4  onions 

12  large  red  tomatoes 
IV2  cups  vinegar 


CHILI  SAUCE 

V2  grated  nutmeg 
8  tablespoons  granulated  sugar 
2  tablespoons  salt 
y-i  tablespoon  mustard  seed 
1  teaspoon  celery  seed 
1  teaspoon  ground  cinnamon 


Skin  and  take  seeds  from  tomatoes.  Put  onion,  peppers  and  toma- 
toes through  a  coarse  chopper.  Mix  all  ingredients  together,  boil  1  hour, 
and  seal  hot.  Mrs.  Mary  Haines  Kirby 


PEPPER  HASH 


5  small  cabbages 
1  red  pepper 
5  green  peppers 
4  tablespoons  salt 


1  teaspoon  mustard  seed 
1  teaspoon  celery  seed 
1  teaspoon  whole  allspice 
1  dozen  whole  cloves 


Vinegar 


Chop  together  cabbages  and  peppers;  sprinkle  the  salt  over  them 
and  let  the  mixture  stand  all  night.  Do  not  drain,  imless  a  very  little 
if  the  liquor  is  excessive.  Sprinkle  over  the  cabbage  and  peppers,  the 
next  day,  the  mustard  seed,  allspice,  celery  seed,  and  cloves.  Mix  weU, 
then  pour  cold  vinegar  over  aU.  The  quantity  of  vinegar  cannot  be 
exactly  estimated,  varying  from  a  little  over  a  pint  to  nearly  a  quart, 
according  to  the  amount  of  liquid  covering  the  cabbage.  Taste  is  the 
only  guide,  as  too  much  vinegar  wUl  destroy  the  flavor  of  the  pickle. 
Put  up  in  stone  or  glass  jars. 

This  old  pepper  hash  recipe  was  given  to  me  by  the  wife  of  my  father's 
German  gardener.  Mrs.  Richard  Peters 


100 


NEW    CENTURY    CLUB 


BORDEAUX   SAUCE 


2  gallons  cabbage  (cut  fine) 

1  gallon  green  tomatoes  (cut  up) 

1  dozen  onions 

1  ounce  celery  seed 

1  ounce  allspice  (whole) 

1  ounce  black  pepper 

Mix  and  boil  30  minutes. 


1  ounce  ground  ginger 

1  oixnce  cloves  (whole) 

V2  pound  white  mustard  seed 

134  gUls  salt 

1  gallon  vinegar 

V/z  pounds  sugar 

Place  in  jars  while  hot. 

Mrs.  George  McKeown 


PEPPER  SAUCE 

(Moravian  recipe) 


1  head  cabbage  (small) 

1  stalk  celery 

2  green  peppers 
1  red  pepper 


1  tablespoon  whole  cloves 

2  tablespoons  mustard  seed 
1  cup  granulated  sugar 
Vinegar 


Chop  cabbage  and  celery  fine  and  soak  in  strong  salt  water  1  hour. 
Squeeze  water  out  and  add  chopped  green  and  red  peppers,  cloves,  mus- 
tard seed  and  graniilated  sugar.     Cover  with  cold  weak  vinegar. 

Mrs.  Matthew  James  Grier 


CHOW  CHOW 


1/2  peck  green  tomatoes 
1  head  cabbage 

1  quart  little  onions  (whole) 
25  large  cucumbers  (sliced) 
25  small  cucimibers  (whole) 

2  heads  cauliflower 

1  pint  pounded  horseradish 
Vinegar 


1/2  pound  white  mustard  seed 
1  ounce  celery  seed 
1/2  teacup  ground  pepper 
1/2  teacup  ground  cinnamon 
1/2  teacup  groimd  turmeric 
3  pounds  brown  sugar 
1/2  pound  ground  mustard 
V2  pint  salad  oil 


Cut  vegetables  up  and  pack  down  in  salt  1  day  and  night ;  then  drain 
and  lay  in  vinegar  and  water  for  2  days.  Drain  well  again  and  put  the 
vegetables  in  the  kettle  in  layers  with  the  spices  and  sugar.  Cover  with 
best  vinegar  and  boil  from  1  to  2  hours.  Just  before  taking  up,  put  in 
ground  mustard  mixed  with  salad  oil.  Let  it  boil  a  few  minutes  after 
this  is  put  in. 

This  recipe  I  know  to  be  good,  having  used  it  myself  and  given  it 
to  many  friends. 

Mrs.  William  P.  Worth 


BOOK     OF    RECIPES  101 

PICCALILLI 

V2  peck  green  tomatoes  %  pound  brown  sugar 

1  pint  onions  Vz  cup  salt 

4  red  sweet  peppers  2  cups  vinegar 

1/2  btinch  celery  Vz  package  whole  mixed  spices 

Slice  tomatoes  and  onions,  cover  with  the  salt,  and  put  in  an  agate 
kettle  to  stand  over  night.  In  the  morning  drain  off  the  liquid  and  add 
celery,  cut  in  inch  pieces,  the  peppers  chopped  fine,  spice  in  bags,  vinegar 
and  sugar.  After  it  comes  to  a  boil,  simmer  for  lyi  hours  and  put  in  air- 
tight jars. 

Mrs.  J.  Howard  Gaskill 


CHOW  CHOW 

2  quarts  large  pickles  1  quart  green  tomatoes 

1  quart  sweet  pickles  2  heads  cauliflower 

1  quart  onions  4  green  apples 

2  red  apples 

Cut  vegetables  up  and  put  in  weak  brine,  along  with  the  pickles, 
for  24  hours.  Scald  in  brine  slightly  (do  not  boil),  drain,  put  back  in 
kettle  and  pour  dressing  over  while  hot.     Put  in  jars. 

Dressing 

6  tablespoons  (heaping)  Coleman's  6  cups  sugar 

mustard  1  cup  flour 

1  cup  (even)  turmeric  3  pints  vinegar 

1  pint  water 

Put  ingredients  for  dressing  together,  mix  smooth  and  let  come  to 
a  boil  (stir  constantly),  make  thick,  then  pour  over  the  hot  strained 
vegetables.  (1|  dozen  "penny"  cucumber  pickles  equal  2  quarts; 
1  heaping  quart  small  pickles  equals  1  quart.) 

Mrs.  Mary  Haines  Kirby 

TO  EAT  WITH  MEATS 

1  potmd  seeded  raisins  Melt  a  glass  of  currant  jelly 

Juice  of  2  boxes  currants,  or  2  oranges  (sliced  thin) 

Cook  30  or  40  minutes. 

Mrs.  Charles  Reynolds  Simons 


102  NEW    CENTURY    CLUB 

CHOWDER 

V2  bushel  green  tomatoes  (peeled  and  6  large  red  peppers  (chopped) 

chopped)  8  large  onions  (chopped) 

12  large  green  peppers  (chopped)  2  cups  salt 

Mix  all;   drain  over  night.     In  morning  add: 

3  tablespoons  ground  cinnamon  1  large  cup  mustard  seed 

3  tablespoons  ground  cloves  2  tablespoons  sugar 

3  tablespoons  celery  seed  4  quarts  vinegar 

Boil  in  vinegar  about  20  minutes.     This  will  fill  12  fruit  jars. 
Splendid  for  oysters  and  cut  cold  meats. 

Mrs.  Alexander  E.  Patton 

CORN  RELISH 

1  dozen  ears  corn  4  red  peppers 

8  onions  (mediimi  size)  2  stalks  celery 

1  handful  salt  2  poimds  brown  sugar 

1  head  cabbage  3  pints  vinegar 

Cut  com  from  cobs,  cook  8  or  10  minutes  until  tender.  Slice  or  cut 
fine  the  onions.  Chop  cabbage,  pour  cold  water  over  it  and  add  salt. 
Let  stand  10  minutes.  Chop  peppers  and  onions  together  and  cut  up 
celery  by  hand.  Put  all  in  a  kettle  with  sugar  and  vinegar.  Make  a 
paste  of — 

4  tablespoons  mustard  2  big  tablespoons  flour 

1  big  tablespoon  turmeric  powder 

Take  out  1  tablespoon  of  vinegar  and  mix  with  paste  and  cook  20 
minutes.     Add  all  together  and  put  in  pint  jars. 

Mrs.  Louis  H.  Mutschler 

COLD   SLAW  DRESSING 

2  raw  eggs  (beaten  light  together)  %  cup  cream 
2  tablespoons  sugar                                           V2  cup  vinegar 

14  teaspoon  mustard  1  tablespoon  butter 

1  teaspoon  salt 

Beat  eggs,  add  sugar  and  mustard;  beat  all  thoroughly  and  add  cream, 
then  the  vinegar.  Put  the  butter  in  a  vessel,  let  it  melt;  add  the  mixture, 
cook  slowly  until  it  thickens.  Put  salt  on  cabbage,  which  has  been  cut 
fine;  pour  the  sauce  over.     Eat  cold. 

Mrs.  William  P.  Elwell 


BOOK    OF    RECIPES  103 

VEGETABLE  CHOW  CHOW 

y2.  gallon  vinegar  1  pint  small  onions 
Vi  pound  mustard  (scant  this  by  Vi  w.)  or 

1  teaspoon  turmeric  2  bottles  pickled  onions  (this  is  pref- 
Vi  pound  granulated  sugar  erable) 

2  tablespoons  salt  1  pint  lima  beans 
Vi  dozen  green  peppers  (chopped)  1  pint  green  com 

2  red  peppers  (chopped)  1  pint  string  beans 

14  pound  yellow  mustard  seed  1  bottle  small  pickles  (cut) 

2  cauliflowers 

Cook  the  vegetables  separately,  and  cut  the  cauliflower  into  pieces, 
but  not  very  small.  Mix  the  mustard  and  turmeric  with  some  of  the 
vinegar  until  it  is  smooth.  Put  the  vinegar,  sugar  and  salt  in  a  large 
agate  preserving  kettle,  when  this  boils  add  the  mustard.  When  this 
boils,  put  in  the  peppers,  then  add  the  vegetables,  putting  the  cauliflower 
in  last,  and  add  the  mustard  seed.  When  this  is  well  mixed  and  thoroughly 
boiled,  it  is  ready  to  put  in  jelly  tumblers  or  jars,  and  does  not  need 
to  be  air-tight. 

Alice  Pusey  Chambers 


^alabg 


I  have  bought  the  oil,  the  halsamum  and  aqua-vitae. — Comedy  of  Errors. 
/  warrant  there's  vinegar  and  pepper  int. — Twelfth  Night. 
We  may  pick  a  thousand  salads  ere  we  light  on  such  another. 

— All's  Well  that  Ends  Well. 


(105) 


POTATO  SALAD 

1  quart  cold  boiled  potatoes  (cut  in  small  V2  cup  onion  (cut  fine) 

pieces)  1  cup  parsley  (cut  fine) 

2  cups  celery  (cut  fine) 

Dressing 

4  eggs  (well  beaten)  y^  teaspoon  black  pepper 

1  cup  vinegar  V2  teaspoon  mustard 

2  teaspoons  salt  V2  cup  cream 

1  teaspoon  sugar  1  tablespoon  butter 

Scald  eggs,  vinegar,  salt,  sugar,  pepper  and  mustard  without  boil- 
ing, then  add  cream  and  butter.     Let  cool  and  mix  with  potatoes. 

Mrs.  Benjamin  F.  Richardson 

POTATO  SALAD 

6  or  8  boiled  potatoes  (cut  in  dice)  1  onion 

6  hard-boiled  eggs  1  pimento  (cut  fine) 

1  small  cucumber  A  little  parsley  (cut  fine) 

Dressing 
1  pint  vinegar  1  teaspoon  dry  mustard 

Butter  the  size  of  a  walnut  1  tablespoon  flour 

4  or  5  eggs  V2  teaspoon  salt 

1/2  cup  sugar  V^  pint  whipped  cream 

Put  the  vinegar  (if  strong  dilute  with  Yi  water)  on  the  fire  with  the 
butter  and  let  come  to  a  boil;  set  aside  to  cool  a  little.  Beat  the  yolks 
of  the  eggs  with  the  sugar,  mustard,  flour,  and  salt.  Add  vinegar  to  this, 
strain  and  place  in  double  boiler;  return  to  the  fire  and  cook  until  thick, 
beating  all  the  time.  When  thick,  remove  from  the  fire  and  let  cool. 
Beat  the  whites  stiff,  and  stir  this  mixture  into  them.  Before  using  add 
whipped  cream.     The  dressing  will  keep  if  kept  in  a  cool  place. 

Mrs.  Albert  P.  Brubaker 

SPANISH  SALAD 

Peel  and  slice  oranges,  removing  seeds;  boil  in  salted  water  large 
chestnuts  and  blanch  them.  Mix  with  the  oranges,  chill  thoroughly  and 
serve  very  cold,  with  mayonnaise  dressing. 

Mrs.  Henry  B.  Costill 

(107) 


108 


NEW    CENTURY    CLUB 


RADISH  AND   CHEESE   SALAD 


Lettuce 


Radishes 


Cheese 


Take  a  couple  of  leaves  from  a  head  of  lettuce,  place  on  a  plate  and 
fill  the  centers  with  red  radishes  cut  in  straws  so  that  the  red  and  white 
can  show.  Work  the  cheese  with  a  spoon  and  form  into  small  eggs.  Put 
3  on  the  top  of  radish  straws,  and  stu-roimd  with  3  radishes  cut  in  roses. 
Pass  dressing — French  preferable. 

This  can  also  be  served  as  a  cheese  course. 

Miss  Agnes  Preston, 
The  New  Century  Club  Limch  Room 


MEXICAN  SALAD 


10  tomatoes 

2  green  cucumbers 

4  sweet  green  peppers 


2  stalks  celery 
Water  cress 
French  dressing 


Select  nice  large,  round  tomatoes;  skin  them,  scrape  out  about  3 
teaspoons  inside  of  each,  and  place  on  ice  to  get  cold.  Take  cucumbers, 
medium  size,  pare  them;  green  peppers,  and  celery;  after  chopping  fine, 
add  a  small  bunch  water  cress  cut  with  a  knife.  Pour  French  dressing 
over  all,  and  fill  tomatoes  with  this  mixture.  Put  a  piece  of  mayonnaise 
dressing  on  top  of  each  tomato,  and  serve  with  water  cress  around.  (For 
10  people.) 

Mrs.  T.  Ellwood  Potts 


FRUIT  SALAD 


Celery 
Pineapple 
Green  peppers 


Pimentos 
Mayonnaise 
Whipped  cream 


Cut  crisp  stalks  of  celery  into  narrow  straws  about  like  matches, 
and  throw  into  ice  water.  Peel  a  pineapple  and  shred  with  a  fork.  Chop 
fine  a  few  green  peppers  and  pimentos,  and  put  all  on  the  ice.  When 
ready  to  use,  dry  the  celery  in  a  napkin  and  mix  all  together  with  a 
mayonnaise,  to  which  a  cup  of  whipped  cream  has  been  added.  Serve 
cold  on  lettuce  hearts. 

Mrs.  W.  Duffield  Robinson 


BOOKOFRECIPES  109 

LETTUCE  AND  TOMATO   SALAD 

Lettuce  1  tablespoon  (heaping)  sweet  green 

Tomatoes  pepper 

1  teaspoon  (even)  onion 

Arrange  a  bed  of  lettuce  leaves  on  each  salad  plate  and  lay  on  top 
3  slices  of  medium  size  red  tomatoes.  Chop  the  green  pepper  fine,  after 
removing  all  the  seeds,  and  add  onion  and  put  in  the  ice  box  to  chill  for 
an  hour  before  arranging  the  lettuce  and  tomatoes. 

Dressing 

2  spoons  made  mustard  1  saltspoon  salt 

y^  teaspoon  black  pepper  V2  teaspoon  powdered  sugar 

A  dash  of  paprika  V2  teacup  cream 

3  teaspoons  cider  vinegar 

Mix  mustard,  pepper,  paprika,  salt,  sugar  and  cream.  Stir  well  for 
a  minute  and  then  add  vinegar  and  beat  thoroughly  for  5  minutes,  or 
until  it  thickens.     This  amount  of  sauce  is  sufficient  for  4  plates  of  salad. 

Mrs.  Charles  MacLellan  Town 


APPLE  SALAD 

Lettuce  Celery 

Cabbage  Apple 

Equal  parts  of  cabbage,  celery  and  apple.  Shred  cabbage  very  fine; 
cut  celery  and  apple  into  small  pieces,  the  apple  about  yi  inch  square. 

Dressing 

2  eggs  (well  beaten)  Vz  teaspoon  mustard 

2  tablespoons  (level)  sugar  y2  cup  vinegar 

y-i  teaspoon  salt  Vi  cup  cream  or  rich  milk 

Mix  eggs  with  sugar,  salt,  mustard  and  vinegar.  Cook  in  double 
boiler,  stirring  all  the  while  until  the  mixture  thickens.  Put  into  a  cold 
bowl  and  when  quite  cold,  beat  into  it  the  cream  or  rich  milk.  Mix  with 
other  ingredients  when  ready  to  serve,  and  serve  on  lettuce  leaves.  Half 
of  this  dressing  is  enough  for  salad  for  4  or  5  persons.  It  will  keep  in  the 
refrigerator  for  several  days. 

This  is  a  simple  hearty  salad  for  every-day  home  limcheons. 

Miss  Anna  M.  Johnson 


110  NEW    CENTURY    CLUB 

FRUIT   SALAD 

(Good) 

Lettuce  Malaga  grapes 

Orange  Marshmallows 

Pineapple  Mayonnaise 

Grapefruit  Whipped  cream 

Equal  portions  of  oranges,  pineapples,  grapefruit,  Malaga  grapes  and 
marshmallows  mixed  with  mayonnaise  to  which  has  been  added  whipped 
cream  according  to  amoimt  of  salad  required.     Serve  on  lettuce. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 


DATE  AND  APPLE   SALAD 

Lettuce  Dates 

Apples  Olive  oil 

Lemon  juice  Cream  cheese 

Salt  Chopped  nuts  and  celery  (if  desired) 

Slice  apples  in  long  thin  strips,  half  the  thickness  of  the  little  finger. 
Over  2  cups  of  sliced  tart  apples  squeeze  the  juice  of  a  lemon,  and  sprinkle 
salt.  (This  will  keep  the  apples  from  turning  dark.)  Add  scant  cup  of 
dates,  stoned  and  shredded.  Over  this  mixture  pour  the  desired  amount 
of  olive  oil.  Chopped  nuts  and  celery  may  be  added  if  desired.  Serve 
on  lettuce,  with  a  small  square  of  cream  cheese. 

Mrs.  H.  H.  White, 
President,  New  Century  Club  of  Pottstown,  Pa. 


PEAR  AND   PIMENTO   SALAD 

Lettuce  French  dressing 

Pears  Red  pepper 

Pimento  cheese  Swedish  wafers 

Cut  pears  in  8  pieces.  Serve  in  round  dish,  and  between  each  sec- 
tion of  pear  place  a  strip  of  pimento  cheese,  so  that  they  alternate.  Sur- 
round the  dish  with  lettuce.  The  dressing  should  be  the  ordinary  French 
dressing,  using  lemon  instead  of  vinegar  and  red  pepper  instead  of  black. 
Serve  with  Swedish  wafers  and  any  kind  of  cheese  preferred. 

Mrs.  Edward  Wetherill 


BOOK    OF    RECIPES  HI 

PINEAPPLE   SALAD 

Lettuce  Orange 

Pineapple  Mayonnaise 

Cherries 

Lay  2  or  3  small  lettuce  leaves  on  a  plate.  Place  on  this  a  slice  of 
pineapple,  divided  into  pieces,  but  arranged  to  look  unbroken;  on  this 
a  sHce  of  orange,  quartered,  then  a  spoonful  of  mayonnaise  in  which  are 
placed  2  or  3  cherries.  Miss  Agnes  Preston, 

The  New  Century  Club  Lunch  Room 

WHITE  GRAPE  SALAD 

Lettuce  Strawberries 

White  grapes  Mayonnaise 

Cut  in  half  and  seed  a  sufficient  quantity  of  white  grapes  according 
to  the  number  you  wish  to  serve.  Mix  with  mayonnaise  and  serve  on 
lettuce  leaves.  Garnish  with  strawberries.  Serve  very  cold.  Straw- 
berries may  be  omitted,  but  they  taste  good  and  make  a  pretty  color 
scheme.  Mrs.  A.  W.  Robinson 

CHERRY  SALAD 

White  (California)  canned  cherries  Pimento  cheese 

French  dressing 

Seed  the  cherries;  in  place  of  seed  place  a  little  ball  of  pimento  cheese. 
Serve  with  French  dressing. 

These  two  (Cherry  Salad  and  White  Grape  Salad)  rather  unusual 
salads  I  have  served  several  times  and  found  them  very  popular. 

Mrs.  a.  W.  Robinson 

FRUIT  SALAD  DRESSING 

2  baked  potatoes  1/2  cup  whipped  cream 

1  teaspoon  butter  2  tablespoons  pineapple  juice 

1  tablespoon  sugar  Juice  of  1  lemon 

Yolk  of  1  egg 

Skin  potatoes  and  beat  in  butter.  Add  the  yolk  of  egg,  sugar,  lemon 
and  pineapple  juice.  Allow  to  stand  in  a  cool  place,  and  before  using  add 
whipped  cream.    Use  white  grapes  and  pineapple  on  lettuce  leaves. 

Mrs.  Alfred  Marshall 


112  NEW    CENTURY    CLUB 

OIL  MAYONNAISE  FOR  SALADS 

Yolks  of  3  raw  eggs  Generous  dash  of  cayenne  pepper 

1  teaspoon  dry  mustard  V2  pint  salad  oil 

1  teaspoon  sugar  1  tablespoon  vinegar 

1  teaspoon  salt  Juice  of  1  lemon 

Mix  yolks  of  eggs,  mustard,  sugar,  salt  and  pepper  together  lightly, 
then  add  salad  oil  very  slowly,  stirring  constantly  and  always  one  way. 
This  when  properly  made  should  grow  stiff er  as  the  oil  is  added,  until 
at  last  the  entire  mass  will  leave  the  sides  of  the  bowl;  when  may  be 
added  the  vinegar  and  lemon  juice.  Ingredients  must  all  be  very  cold, 
but  the  oil  must  not  be  so  cold  as  to  have  started  to  congeal. 

Mrs.  Benjamin  F.  Richardson 

MAYONNAISE 

2  hard-boiled  eggs  V4  teaspoon  salt 

3  raw  eggs  (yolks)  Vs  teaspoon  red  pepper 
V2  pint  olive  oil                                                  Vinegar  or  lemon  juice 

Take  yolks  of  hard-boiled  eggs  and  mash  fine,  then  add  pepper  and 
salt,  yolks  of  raw  eggs  (well  beaten),  then  oil.  Continue  in  this  way 
until  you  have  used  up  the  eggs  and  oil,  and  lastly,  add  vinegar  or  lemon 
juice  to  thin  to  desired  consistency. 

Miss  Edith  Sellers  Bunting 

SALAD  DRESSING 

2  eggs  1  teaspoon  (small)  salt 

1  teaspoon  mustard  3  teaspoons  flour 

1  tablespoon  sugar  1  cup  (small)  milk 

1  cup  (small)  vinegar 

Beat  smooth  the  eggs,  flour,  mustard  and  sugar.  Then  add  milk, 
vinegar  and  salt.     Stir  well;   boil  slowly  until  it  thickens. 

Miss  Elizabeth  Bunting  Collier 

MEMPfflS  SALAD  DRESSING 

To  a  sufficient  quantity  of  French  dressing  add: 

Yolks  of  2  hard-boiled  eggs  (grated)  1  tablespoon  pimentos 

1  tablespoon  chopped  green  peppers  1  teaspoon  chives  (chopped) 

Enough  tomato  catsup  to  redden 

Serve  over  lettuce  hearts.  Mrs.  H.  S.  Prentiss  Nichols 


BOOK    OF    RECIPES  113 

EASY  SALAD   DRESSING 

1  tablespoon  oil  (heaping  to  run  over)  1  tablespoon  (heaping)  sugar 

1  tablespoon  mustard  3  eggs  (beaten  thoroughly) 

1  tablespoon  salt  %  cup  vinegar 

%  cup  cream  or  milk 

Mix  oil  and  mustard  well  together  until  smooth;  add  salt  and  sugar; 
mix  all  together  thoroughly.  Add  eggs,  vinegar  and  cream  or  milk. 
Cook  like  custard.     The  salt  and  sugar  should  be  used  according  to  taste. 

Mrs.  William  H.  Tenbrook 


SALAD  DRESSING  WITHOUT  OIL 

1  egg  Vi  cup  vinegar 

1  teaspoon  mustard  Salt  and  pepper 

Beat  egg  and  add  sugar.  Dissolve  mustard  with  part  of  vinegar, 
add  pepper  and  salt  to  taste — and  a  little  butter  if  wanted.  Cook  until 
thick,  about  5  minutes.     Omit  mustard  if  not  desired. 

Mrs.  Isaac  S.  Lowry 


MRS.  C.  C.  CONVERSE'S  RUSSIAN  SALAD  DRESSING 

1  cup  mayonnaise  made  with  Tarragon  1  tablespoon  Tarragon  vinegar 
vinegar  1  teaspoon  chives  (cut  fine) 

3  tablespoons  old  Virginia  chili  sauce  y\  teaspoon  Escoflfier  sauce  a  la  Pro- 

2  tablespoons  pimento  (chopped)  vinciale 

Mix  and  serve  over  hearts  of  lettuce. 

Mrs.  H.  S.  Prentiss  Nichols 


COLD   SLAW 

Cabbage  Cayenne  pepper  to  your  taste 

2  raw  eggs  (beaten  lightly)  1  teaspoon  sugar 

1  teaspoon  mustard  3  tablespoons  vinegar 

2  saltspoons  salt  1  cup  cream 

Shave  cabbage  very  fine  and  put  in  a  cold  place.  Put  eggs,  mustard, 
salt,  pepper,  sugar,  vinegar  and  cream  in  a  double  boiler,  let  come  to  the 
consistency  of  thick  cream.  After  it  is  quite  cold,  just  before  serving, 
mix  well  with  the  finely  shredded  cabbage. 

Mrs.  Alfred  Mellor 


114  NEW    CENTURY    CLUB 

TOMATO  JELLY  ON  LETTUCE 

Lettuce  6  stalks  celery  (chopped  fine) 

1  quart  tomato  juice  A  pinch  of  ground  cloves 

1  large  onion  2  tablespoons  granulated  gelatin 

Mayonnaise 

Boil  tomato  juice,   onion,   celery  and  cloves   1   minute;    then  add 
gelatin  dissolved  in  cold  water.     Serve  on  lettuce  with  mayonnaise. 

Mrs.  Martha  P.  Falconer 

CHEESE 

Take  a  cake  of  pimento  cheese,  add  mayonnaise,  chopped  olives  and 
a  little  onion  juice.     Mould  into  balls  and  serve  with  crackers  and  salad. 

Mrs.  Benjamin  F.  Richardson 


Blessed  pudding. — Othello. 


(115) 


ROYAL  ICED  CABINET  PUDDING 

1  pound  candied  cherries  1  pint  milk 

yi  pound  candied  green  gages  1  large  tumbler  good  sherry 

1  poxmd  stale  sponge  cake  6  eggs 

V2  poimd  sifted  sugar  1  vanilla  bean 

1  pint  rich  cream  1  box  gelatine 

Take  a  mould  with  cover  and  place  in  a  pan  of  ice  and  water  until 
very  cold.  Put  gplatine  to  soak.  Put  milk  on  to  boil.  Whip  yolks  of  the 
eggs  light  and  add  sugar;  strain  gelatine  into  milk  just  as  it  boils.  Then 
add  the  eggs  and  sugar.  See  that  it  does  not  ciu-dle.  When  the  custard 
is  cool,  add  cream,  which  must  have  been  whipped  stiff;  add  vanilla 
bean.  Then  take  your  mould  and  decorate  as  you  please.  Put  in  a  small 
quantity  of  custard.  Cut  your  cake,  soak  it  in  the  wine,  cut  your  green 
gages  in  half  and  stone  them.  Make  a  layer  of  the  sponge  cake,  then  one 
of  the  cherries,  then  one  of  the  green  gages  and  custard;  and  continue 
thus  until  the  mould  is  filled.  Then  ice  for  3  hours  at  least.  Serve  as  you 
would  ice  cream.  Take  the  whites  of  the  eggs,  whip  them  with  1  cup 
of  white  sugar.  Surround  the  pudding  with  it  and  decorate  with  cherries 
and  angehca.     The  dish  should  be  iced  before  turning  the  mould  out. 

A  sauce  may  be  served  with  it  as  one  might  with  ice  cream;  if  you 
do,  the  wine  used  as  a  foimdation  for  it  should  be  the  same  as  that  used 
to  soak  the  cake. 

This  dessert,  when  successfully  made,  is  luscious.  It  is  a  recipe 
from  our  famous  Twelve  Dollar  Dinner  Club,  when  twelve  well-known 
women,  Mrs.  J.  Dundas  Lippincott,  Mrs.  Isaac  J.  Wistar,  Mrs.  Clarence 
H.  Clark,  Mrs.  Isaac  Norris,  Mrs.  William  Hunt,  Mrs.  William  Ingham, 
Mrs.  J.  W.  Pepper,  Mrs.  John  T.  Newbold,  Mrs.  Robert  Toland,  Mrs. 
Henry  E.  Drayton,  Miss  Susan  Stevenson  and  myself,  dined  together  for 
nine  years,  at  one  dollar  apiece.  At  the  end  of  the  meal  the  hostess  read 
the  biU  of  fare.  There  was  a  rule  that  all  ingredients  should  be  included 
in  the  dollar.  The  dinner  must  cover  the  usual  courses.  If  the  hostess 
went  over  the  dollar  she  was  asked  for  her  photograph  and  her  resignation. 
Not  only  were  the  rules  adhered  to,  but  the  dinners  became  so  elaborate 
that  a  limit  was  put  to  the  courses.  Ingenuity  was  such  that  we  were 
threatened  with  softening  of  the  brain.  This  pudding  made  an  extraor- 
dinary hit  when  first  served. 

Mrs.  Cornelius  Stevenson 

(117) 


118  NEW    CENTURY    CLUB 

RICE  PUDDING 

By  E.  Q.  a.  E. 

1/2  cup  rice  Va  cup  sugar 

1  quart  milk  Vi  nutmeg  (grated) 

1  teaspoon  (scant)  salt  1  cup  seedless  raisins 

Boil  rice  in  plenty  of  water  for  ^  hour.  Drain,  and  add  the  other 
ingredients  (except  the  raisins,  which  go  in  a  few  minutes  before  the  pud- 
ding is  done — otherwise  they  cause  the  milk  to  separate).  Place  all  in  a 
shallow  baking  dish  and  cook  on  top  of  stove  until  well  thickened,  stirring 
frequently  to  prevent  from  sticking.  When  about  done  put  in  the  raisins 
and  place  in  a  hot  oven  to  brown.  Serve  icy  cold.  This  quantity  will 
serve  8  persons. 

Mrs.  Thomas  Biddle  Ellis 

RHODE  ISLAND  RICE  PUDDING 

3  tablespoons  rice  Nutmeg 

2  quarts  milk  Butter 

2  coffee  cups  sugar  1  coffee  cup  (heaping)  seeded  raisins 

Wash  the  rice  in  hot  water  and  cover  with  the  milk.  Make  very 
sweet,  using  2  coffee  cups  of  sugar  and  perhaps  more,  according  to  taste. 
Grate  nutmeg  and  put  small  pieces  of  butter  thickly  over  the  top.  Cook 
in  a  slow  oven  about  2  hoiu-s.  Stir  very  frequently  and  when  half  the 
time  is  up,  put  in  seeded  raisins.  The  secret  of  the  success  of  this  pudding 
lies  in  the  stirring. 

Mrs.  Frank  Battles 

TAPIOCA  PUDDING 

i/2  cup  pearl  tapioca  V2  cup  seeded  raisins  <■ 

3  cups  water  V2  cup  English  walnuts 
11/2  cups  brown  sugar                                      Whipped  cream 

Soak  tapioca  in  3  cups  of  water  over  night.  In  the  morning  put  in 
double  boiler  and  add  brown  sugar.  Cook  for  1>2  hours,  then  add  seeded 
raisins;  cook  >^  hour  longer.  Break  English  walnuts  into  same,  and 
after  stirring  well  pour  into  dish  to  cool.  Eat  with  cream,  whipped  pre- 
ferred. Quantity  for  6  people.  With  one-minute  tapioca,  cook  half 
the  time. 

The  Misses  Longstreth 


BOOK    OF    RECIPES  119 

BREAD  PUDDING 

4  eggs  1  pint  stale  bread  crumbs 

1  quart  milk  1  tablespoon  melted  butter 

1  cup  sugar  1  lemon 

%  cup  powdered  sugar 

Beat  the  yolks  of  the  eggs,  the  sugar  and  butter  together,  add  the 
milk  and  bread  crumbs  gradually  and  grate  in  the  rind  of  the  lemon. 
Bake  for  1  hour.  When  nearly  done  make  a  meringue  of  the  whites  of 
the  eggs  and  powdered  sugar,  and  add  the  juice  of  the  lemon.  Put  on 
top  of  pudding  and  bake  to  a  light  brown. 

A  recipe  which  our  family  and  friends  heartily  approve. 

Mrs.  Mary  T.  Lewis  Gannett 

PUDDING  BLANC  D'CEUFS  ET  CARAMEL 

1  small  plate  loaf  sugar  6  or  8  eggs 

y-2.  glass  water  2  tablespoons  powdered  sugar 

6  or  8  leaves  gelatin  1  pint  milk 

To  make  the  caramel,  take  a  small  plate  of  loaf  sugar,  put  over  the 
fire  in  saucepan  with  yi  glass  of  water.  Boil  until  thick  and  finally  brown 
like  molasses.  Move  to  back  of  the  stove,  keeping  warm  and  liquid. 
Dissolve  the  gelatin  in  as  little  water  as  possible,  and  put  this  aside  like 
the  caramel.  Now  take  whites  of  eggs  that  have  been  on  ice,  thoroughly 
chilled,  beat  thoroughly  with  powdered  sugar,  and  when  light  or  thick, 
pour  into  this  first  the  caramel,  then  the  gelatin;  mix  well  and  carefully, 
pour  into  mould,  and  set  on  ice  for  2  hours. 

Make  a  custard  of  4  yolks  of  eggs  and  1  pint  of  milk.  Pour  aroimd 
the  pudding  when  ready  to  serve.  Mrs.  H.  J.  Kaltenthaler 

PINK  PUDDING 

IV2  pints  sweet  cream  4  eggs  (yolks) 

8  or  10  leaves  of  gelatin  Sugar 

10  or  15  drops  carmine  (vegetable)  1  glass  (small)  kirsch 

Place  on  ice  for  1  hour  1  pint  of  sweet  cream,  then  whip  it  tmtil 
thick;  add  gelatin  dissolved  and  carmine.  Place  this,  after  mixing  thor- 
oughly and  pouring  into  mould,  on  ice.  Beat  thoroughly  yi  pint  of  cream, 
add  the  well-beaten  yolks  of  the  eggs,  sugar  to  taste,  and  a  small  glass  of 
kirsch.     Pour  this  sauce  roimd  the  pudding  and  serve. 

Mrs.  H.  J.  Kaltenthaler 


120  NEW     CENTURY     CLUB 

BROWN   BETTY 

When  apples  are  poor  in  the  early  spring,  rhubarb  makes  an  excel- 
lent substitute  for  them  in  a  "Brown  Betty."  More  sugar  and  butter 
should  be  used  than  when  apples  are  used. 

Mrs.  John  L.  Appleton 

JERUSALEM  PUDDING 

1  pint  whipped  cream  Vi  cup  rice 
V2  box  gelatin                                                       3  figs 

Vz  cup  powdered  sugar  3  pieces  preserved  ginger 

1  teaspoon  vanilla 

Soak  gelatin  in  cold  water  till  dissolved.  Put  rice  on  to  boil,  and 
when  tender,  drain  off  the  water  and  cover  with  cold  water  to  separate 
the  grains  and  spread  on  a  napkin  to  dry.  Cut  figs  and  ginger  in  small 
pieces.  Whip  creatn  and  pour  into  a  tin  basin,  which  should  stand  in  a 
pan  of  ice  water.  Stir  in  carefully  the  sugar,  gelatin,  fruit  and  rice  until 
stiff,  and  pour  into  a  mould.      Serve  with  plain  or  whipped  cream. 

Mrs.  Joseph  Warner  Swain 

"JUDGE  PETERS'* 

2  cups  sugar  ^  9  dates 
V2  box  gelatin                                                    6  figs 

2  lemons  10  English  walnuts 

2  oranges  2  bananas 

Dissolve  gelatin  in  ^  pint  cold  water;  add  34  pint  boiling  water, 
the  juice  of  the  lemons  and  the  sugar;  strain  and  let  stand  until  it  begins 
to  thicken  a  little,  then  stir  into  it  all  the  fruit  and  nuts,  cut  into  small 
pieces.     Pour  into  mould  to  harden,  and  serv^e  with  cream. 

Mrs.  Joseph  Warner  Swain 

ENGLISH  PLUM   PUDDING 

1  pound  seeded  raisins  1  handful  flour 

1  poimd  currants  1/2  cup  sherry  wine 

1  pound  brown  sug,:ir  2  tablespoons  brandy 

1  pound  bread  (grated)  V2  teaspoon  mace 

34  pound  beef  suet  Nutmeg  to  taste 

10  eggs  Rind  and  juice  of  V2  lemon 
Rind  and  juice  of  1/2  orange 

Boil  5  hours.     Serve  hot  with  a  sauce.      Miss  Mary  L.  Roberts 


BOOK    OF    RECIPES  121 

SNOW  PUDDING 

y-i  tablespoon  granulated  gelatin  3  eggs  (whites) 

Vi  cup  cold  water  3  eggs  (yolks) 

1  cup  boiling  water  3  tablespoons  sugar 

1  cup  sugar  Vs  teaspoon  suet 

V4  cup  lemon  juice  1  pint  hot  millr 

Vi  teaspoon  vanilla 

Soak  gelatin  in  cold  water  until  soft,  add  boiling  water,  sugar,  and 
lemon  juice.  When  gelatin  and  sugar  are  dissolved,  strain  into  a  large 
bowl  to  cool.  When  gelatin  is  consistency  of  a  thick  syrup,  beat  whites 
of  eggs  light,  and  add  them  to  the  jelly,  beating  until  smooth  and  nearly 
hard;   then  pour  into  a  mould. 

Make  a  soft  custard  of  remaining  ingredients,  being  careful  that 
custard  does  not  curdle.  If  it  does,  set  saucepan  in  a  pan  of  cold  water 
and  with  egg  beater,  beat  until  smooth.    When  cold  serve  with  the  pudding. 

Miss  L.  Ray  Balderston 

ENGLISH  PLUM  PUDDING 

1  pound  raisins  V2  pound  minced  candied  citron 

1  potmd  suet  (chopped  fine)  5  eggs 

34  pound  stale  bread  crumbs  1  pound  grated  carrots 

1  poxmd  brown  sugar  Rind  of  1  lemon  (grated) 

1  poimd  currants  V2  nutmeg  (grated) 

V4  pound  flour  1/2  pint  brandy 

V2  pound  minced  candied  orange  peel  Salt  to  taste 

Mix  all  dry  ingredients  together.  Beat  the  eggs,  add  to  brandy, 
pour  over  dry  ingredients  and  mix  very  thoroughly.  Pack  into  greased 
bowls  or  moulds,  boil  for  6  hours  when  made,  and  another  6  when  wanted 
to  use.     Enough  for  4  puddings.  Mrs.  Alfred  Mellor 

PLUM   PUDDING 

y-i  pound  raisins  V2  teaspoon  cinnamon 

Vi  pound  currants  V4  teaspoon  cloves 

Vi  pound  citron  Juice  and  rind  of  V2  lemon  (grated) 

Vi  loaf  (large  size)  baker's  bread  1  wineglass  brandy 

(soaked  in  cold  water)  1  cup  flour 

4  eggs  Vi  pound  glace  cherries 

Vi  nutmeg  2  ounces  beef  suet 
Vz  pound  light  brown  sugar 

Boil  5  hours.  Mrs.  William  P.  Elwell 


122  NEW     CENTURY    CLUB 

ENGLISH  PLUM  PUDDING 

1  pound  suet  (chopped  fine)  1  glass  brandy 

1  pound  sugar  2  teaspoons  ginger 

1  pound  stale  bread  (grated)  2  nutmegs    . 

1  pound  raisins  V4  pint  milk 

2  pounds  currants  A  little  salt 

Beat  well  and  steam  five  hours. 

Sauce 

4  whole  eggs  beaten  light,  add  y^  cup  melted  butter 

1  cup  pulverized  sugar  Flavor  with  brandy 

Beat  a  long  time.  Mrs.  Robert  Beattie 

PLUM  PUDDING 

I  pound  raisins  (stoned)  V2  pound  citron 

1  pound  currants  1  teaspoon  allspice 

1  pound  suet  1  teaspoon  cloves 

1  pound  bread  crumbs  1  nutmeg 

1  pound  sugar  1/2  tumbler  brandy 

10  eggs  1  handful  flour 

Chop  the  suet  fine  as  possible  (removing  all  strings),  add  the  sugar, 
then  the  bread,  throw  in  the  eggs  whole,  then  raisins,  citron,  currants 
and  spices,  beating  hard  all  the  time.  Then  pour  in  brandy  and  leave 
it  over  night  in  a  cold  place.  Next  morning  stir  in  flour,  pour  into  a  square 
of  strong  muslin  previously  greased  and  floured,  tie  not  too  tight,  and  boil 
4  hoiu-s.  Ornament  with  blanched  almonds  and  serve  with  a  dash  of 
brandy  over  all  and  lighted  at  the  last  moment.  One-half  the  quantity 
is  ample  for  6  persons — rich,  but  perfectly  digestible.  A  hot  wine  sauce 
is  required.  Mrs.  C.  P.  Turner 

PLUM  PUDDING 

IV2  pounds  raisins  (seeded)  iVa  pounds  suet 

IV2  pounds  currants  iVa  pounds  bread  crumbs 

IV2  poxmds  sugar  10  eggs 

Vz  pound  citron  1  nutmeg 

2  glasses  brandy 

Boil  8  hours,  and  then  2  hours  before  serving. 

Old  English  recipe  of  my  mother's  and  grandmother's. 

Miss  Anne  Heygate-Hall 


BOOK    OF    RECIPES 


123 


PLUM  PUDDING 


1  pound  grated  bread  crumbs 

1  pound  stoned  raisins  (chopped  fine) 

1  pound  currants 

1  pound  brown  sugar 

1  pound  citron  (cut  fine) 

1  pound  suet 

8  eggs  (well  beaten) 


1  tablespoon  flour 

1  teacup  milk 

1  teacup  brandy  and  wine  mixed 

1  teaspoon  salt 

Vz  teaspoon  mace  (ground) 

Vz  teaspoon  cloves 

1  grated  nutmeg 


Rub  the  raisins  with  flour.  Add  all  the  dry  ingredients  and  mix 
well.  Then  add  the  liquids  little  by  little  and  last  the  eggs.  Steam  in 
a  ,cloth  8  hours. 

This  recipe  was  given  to  me  more  than  twenty  years  ago  I  have 
always  made  mine  myself,  and  it  has  been  pronounced  by  many  who 
have  eaten  it  here  the  only  Pltim  Pudding — light  and  digestible.  I  am 
sure  no  one  could  fail  in  it.  Mrs.  William  Burnham 


CHEAP  PLUM  PUDDING 


2  cups  bread  crumbs 
2  cups  chopped  raisins 
Wz  cups  suet 
1  cup  flour 
1  cup  molasses 


1  cup  sour  milk 

1  teaspoon  soda  (mixed  in  sour  milk) 

y2  teaspoon  cloves 

V2  teaspoon  cinnamon 

1  small  nutmeg 


Boil  3  hours.     If  sour  milk  is  rich,  use  some  currants  instead  of  full 
quantity  raisins. 

Sauce 
1  cup  fine  white  sugar  1  egg 

V2  cup  butter  1  wineglass  wine 

Beat  thoroughly  together.    Scald,  not  boil,  in  double  boiler. 

Mrs.  William  H.  Tenbrook 


2  cups  chopped  bread 
V2  cup  chopped  suet 
Vz  cup  molasses 
1  egg 
1  cup  sweet  milk 


JOHN'S  DELIGHT 

1  cup  raisins  and  currants  mixed  (the 

former  stoned  and  chopped) 
V^  teaspoon  soda  (dissolved  in  milk) 
Vz  teaspoon  cloves 
1  teaspoon  cinnamon 
A  pinch  of  mace  and  salt 


Boil  2  hours  in  pudding  boiler. 


Eat  with  cold  or  foaming  sauce. 
Mrs.  William  Burnham 


124  NEW     CENTURY     CLUB 

OCEAN   QUEEN  PUDDING 

3  eggs  1  teaspoon  (small)  baking  powder 

Their  weight  in  butter,  sugar  and  flour  V4  pound  preserved  ginger 

Beat  butter  and  sugar  to  a  cream.  Add  1  egg  and  half  the  flour 
then  beat  it.  Then  add  the  other  egg  and  rest  of  flour  and  beat  it.  Add 
ginger  cut  in  small  pieces  and  1  or  2  tablespoons  of  the  syrup  and  the 
baking  powder.  Put  in  a  buttered  mould  covered  with  buttered  paper 
and  steam  for  2  hours.     Serve  with  soft  custard  sauce. 

Soft  Custard  Sauce 

1  pint  milk  3  eggs 

Vz  cup  powdered  sugar  1  teaspoon  vanilla 

Put  milk  on  to  boil  in  a  farina  boiler.  Beat  eggs  and  sugar  together, 
then  stir  them  into  boiling  milk,  and  stir  over  fire  until  they  begin  to 
thicken — no  longer,  or  it  will  curdle.  Mrs.  Robert  Beattie 

JOHN'S  DELIGHT 

2  cups  chopped  bread  (heaping  full)  1  cup  raisins 

1/2  cup  chopped  suet  1  cup  sweet  milk 

1/2  cup  molasses  1/2  teaspoon  cloves 

V2  teaspoon  soda  (dissolved  in  hot  1  teaspoon  cinnamon 

water,  added  to  molasses)  Pinch  of  salt,  mace 

Boil  2  hours  in  tin  pudding  mould.     Serve  with  wine  sauce. 
Have  often  used  this,  which  is  a  good,  wholesome  steamed  pudding. 

Miss  Emma  Klahr 

JOHN'S  DELIGHT 

2  cups  chopped  bread  1  egg 

1  cup  finely  chopped  suet  1  cup  sweet  milk 

1/2  cup  molasses  1/2  teaspoon  baking  soda  (dissolved  in 

1  cup  seedless  raisins  (chopped)  milk) 

or  y-i  teaspoon  ground  cloves 

1  cup  stoned  and  cut  raisins  mixed  with  1  teaspoon  cinnamon 

currants  A  pinch  of  ground  mace  and  of  salt 

Boil  2  hours  in  a  pudding  boiler.  Maple  syrup,  if  available,  is  much 
better  than  molasses.     Eat  with  hard  or  fairy  sauce. 

This  is  much  more  deHcate  than  a  plum  pudding,  and  much  less 
trouble.  Mrs.  Mary  T.  Lewis  Gannett 


BOOK     OF    RECIPES  125 

PRUNE  PUDDING 

1  tablespoon  gelatin  4  eggs  (whites) 

V^  cup  cold  water  1/2  cup  sugar 

1/2  cup  boiling  water  1  cup  prunes 

Soak  gelatin  in  cold  water,  about  5  minutes;  then  add  boiling  water 
and  stir  until  dissolved.  Beat  the  whites  of  the  eggs  so  stiff  that  you  can 
turn  the  dish  upside  down.  Add  sugar,  primes,  and  stir  in  the  gelatin 
very  slowly,  beating  all  the  while.  Set  in  the  refrigerator  for  an  hour  or 
two,  when  it  will  be  ready  for  use.     Serve  with  cream. 

Delicious  also  made  with  fresh  mashed  peaches  instead  of  prunes. 

Mrs.  Benjamin  F.  Richardson 

DATE  PUDDING 

1  cup  chopped  dates  1  tablespoon  butter  (beaten  with  sugar) 

1  cup  nuts  (pecan  or  walnut)  2  tablespoons  (heaping)  sifted  flour 

34  cup  sugar  1  teaspoon  baking  powder 

3  eggs  (beaten  together) 

Set  baking  dish  in  a  pan  of  water  and  bake  45  minutes  in  slow  oven. 
Serve  with  whipped  cream.  Mrs.  Walter  T.  Baird 

FIG  PUDDING 

V^  pound  figs  2  eggs 

1  cup  chopped  suet  1  cup  sugar 
2Vi  cups  stale  bread  crumbs  V2  teaspoon  salt 

Vz  cup  milk 

Chop  figs  and  suet  together,  beat  eggs,  add  sugar  and  salt  to  them 
then  milk.  Add  this  slowly  to  fig  mixture  and  beat.  Steam  3  hours  in  a 
greased  mould.    This  pudding  will  keep  for  2  or  3  weeks  in  a  cold  place. 

Miss  L.  Ray  Balderston 

FIG  PUDDING 

2  pounds  figs  Spices  to  taste 
1  pound  suet  Vz  poimd  flour 

1  cup  sugar  V2  pound  bread  crumbs 

2  eggs 

Cut  the  figs  into  small  pieces,  grate  the  bread  fine,  and  chop  the  suet 
very  fine.  Mix  all  together  with  sufficient  milk  to  form  a  stiff  batter,  put 
into  a  buttered  mould,  and  boil  3  hours.     Use  this  with  a  brandy  sauce. 

Mrs.  Henry  P.  Brown 


126 


NEW    CENTURY    CLUB 


FIG  PUDDING 


V^  pound  crumbled  bread 

V2  pound  figs 

6  ounces  brown  sugar 


6  ounces  suet 

2  eggs 

1  teaspoon  salt 


Chop  figs  and  suet;  add  bread  crumbs,  sugar,  beaten  eggs  and  salt. 
Put  in  pudding  mould,  boil  4  hours.     Eat  with  lemon  sauce. 


Lemon  Sauce 


2  tablespoons  butter 
8  tablespoons  sugar 


4  tablespoons  cream 
2  eggs 


1  lemon 


Cream  butter,  sugar  and  eggs;  grate  in  lightly  the  rind  of  the  lemon 
and  half  the  juice;  stir  thoroughly,  adding  the  cream  slowly;  cook  in 
double  boiler  until  thick  and  glossy — about  10  minutes. 

Miss  Anna  L.  Coale 


TURKISH  PUDDING 


V!«  pound  nuts 

Vz  pound  dates 

3  eggs  (beaten  separately) 


2  teaspoons  bread  crumbs 

IV2  teaspoons  (level)  baking  powder 

1/2  cup  sugar 


Beat  sugar  and  yolks  of  eggs;  add  cnmibs,  dates  and  nuts.  Beat 
whites  and  fold  in.  Bake  ^  hour  in  moderate  oven.  Serve  with  im- 
sweetened  whipped  cream.  Mrs.  Thomas  Raeburn  White 


GRAHAM  PUDDING 


1  cup  molasses 

1  cup  sweet  milk 

2  cups  Graham  flour 

Steam  3  hours. 


1  tablespoon  melted  butter 

1  small  teaspoon  soda 

1  cup  chopped  dates  or  raisins 


Mrs.  W.  F.  Taft 


GRAHAM  PUDDING 


1  cup  seeded  raisins  (chopped) 

1  cup  molasses 

1  teaspoon  soda  (dissolved  in  milk) 


1  cup  (scant)  sweet  milk 
Vi  teaspoon  salt 

2  cups  Graham  flour 


Steam  3  hoiu"s.     Serve  with  hard  sauce  or  hot  dip. 

Miss  Mary  L. 


Roberts 


BOOK     OF    RECIPES  127 


GRAHAM   PUDDING 

1/2  cup  molasses  IV2  cups  Graham  flour 

1/4  cup  butter  1  teacup  (small)  raisins 

1  egg  1  teaspoon  baking  powder 

1/2  cup  milk  1  teaspoon  cloves 

Mix  well  the  molasses,  butter,  egg,  milk,  Graham  flour,  raisins, 
baking  powder  and  cloves.  Steam  4  hours.  Serve  with  hot  or  hard  sauce. 
This  quantity  serves  6  people.  The  Misses  Longstreth 

HOT  PUDDING  SAUCE 

1  cup  sugar  1  dessertspoon  flour 

1/2  cup  butter  1  tablespoon  cinnamon 

Vi  cup  water  Juice  of  \'z  lemon 

Mix  well  the  flour  and  butter,  then  add  sugar  and  water.  Quantity 
for  6  people.  The  Misses  Longstreth 

STEAMED  CHOCOLATE  PUDDING 

1  egg  1  cup  flour 

1/2  cup  sugar  1  teaspoon  baking  powder 

1/2  cup  milk  2  squares  chocolate  (melted  in  butter) 

1  tablespoon  butter 

Mix  and  pour  in  mould  with  lid,  steam  for  1  hour. 

Sauce 

1  egg  (white)  4  tablespoons  powdered  sugar 

2  tablespoons  butter 

Beat  until  creamy,  then  add  white  of  egg,  beaten  stiff. 

Mrs.  William  Shewell  Ellis 

PINEAPPLE  PUDDING 

y^  cup  butter  6  eggs 

2  cups  sugar  1  can  grated  pineapple 

2  cups  soft  crumbs 

Cream  butter  and  sugar,  then  add  yolks  of  eggs,  then  pineapple. 
Stir  thoroughly,  then  add  bread  crumbs,  then  whites  of  3  eggs  stiffly 
beaten.  Put  the  remaining  3  whites  on  top,  beaten  well  with  confec- 
tioner's sugar.  Bake  about  K  of  an  hotir  in  moderate  oven.  You  can 
generally  tell  when  it  is  done  if  it  is  firm.  Hawaiian  pineapple  is  the 
best.  Mrs.  Robert  Beattie 


128  NEW     CENTURY     CLUB 

CHOCOLATE  PUDDING 

6  eggs  V2  cup  cracker  crumbs 

3^  cup  sugar  Vanilla 

2  ounces  Baker's  chocolate  Whipped  cream 

Beat  the  yolks  of  6  eggs  and  whites  of  2  thoroughly  with  sugar. 
Melt  chocolate  with  sufficient  water  to  make  a  paste.  Add  this  with 
cracker  crumbs  to  the  beaten  eggs.  Flavor  with  vanilla,  and  lastly  fold 
in  the  whites  of  4  eggs  whipped  to  a  froth.  Butter  mould  well  and  strew 
with  cracker  cnrnibs  before  putting  in  mixture.  Steam  1  hour.  Water 
must  boil  constantly.     Serve  hot  or  cold  with  whipped  cream. 

Mrs.  Arthur  Falkenau 


CHOCOLATE  PUDDING 

1  pint  powdered  cracker  crumbs  1  quart  boiled  milk 

V^  cake  chocolate  5  eggs 

V2  saltspoon  salt 

Mix  together.  When  cool  add  eggs,  well  beaten,  and  salt.  Boil  in 
a  mould  1  hour. 

Sauce 

1  egg  1  tablespoon  hot  water  (or  milk) 

1  cup  (small)  sugar  Flavoring 

Beat  yolk  of  egg  thoroughly,  add  sugar  and  beaten  white  of  egg. 
Beat  up  very  light  and  just  before  serving  add  hot  water,  milk  and  flavor- 
ing— rose  flavoring  preferably.  Mrs.  Charles  Reynolds  Simons 


CHOCOLATE  PUDDING 

6  eggs  1  quart  milk 

3  ounces  Baker's  chocolate  Sugar  to  taste 

Grate  the  chocolate  very  fine  and  moisten  with  a  little  milk;  put 
the  rest  of  the  quart  of  milk  over  the  fire,  when  it  boils  mix  in  the  choco- 
late until  well  dissolved,  sugar  to  taste.  Take  off  the  fire  and  let  stand 
until  cool.  Mix  in  the  yolks  of  the  eggs  and  put  in  a  little  buttered  dish 
and  bake  until  well  done.  Then  take  whites  of  the  eggs  beaten  stiff  with 
a  little  powdered  sugar  and  spread  them  over  the  top  of  the  baked  choco- 
late and  put  back  in  the  oven  to  bake  a  light  brown. 

Mrs.  Harry  A.  Hornor 


BOOK    OF    RECIPES 


129 


STEAMED   CHOCOLATE  PUDDING 

1  6gg  1  teaspoon  baking  powder 

V2  cup  milk  1  square  chocolate  (melted) 

1/2  cup  sugar  1  tablespoon  butter 

,  1  cup  flour  Whipped  cream 

Steam  1  hour.     Serve  with  whipped  cream. 

Mrs.  Frank  H.  Burpee 

OATMEAL  PUDDING 

Oatmeal  (cooked)  Sugar 

Milk  Egg 

Vanilla 

Let  cooked  oatmeal  cool;  add  milk,  sugar  and  yolk  of  egg  beaten 
thoroughly,  and  put  in  baking  pan.  Then  add  vanilla  and  sugar  to  the 
white  of  egg  beaten  stiff,  and  put  on  top;   brown  in  oven,  and  serve  hot. 

Used  successfully  by  a  German  cook  I  once  had. 

Mrs.  C.  Shillard-Smith 

INDIAN  PUDDING 

7  tablespoons  (heaping)  yellow  commeal  1  cup  cold  water 

1  cup  molasses  1/2  cup  butter  or  lard 

1  quart  boiUng  milk  1  teaspoon  (heaping)  salt 

1  teaspoon  (heaping)  mixed  spice 

Pour  the  boiling  milk  upon  the  mixture  and  stir  until  there  are  no 
lumps.  Just  before  putting  in  the  oven  add  the  cold  water.  Stir  several 
times  while  baking.     Bake  1  hour  or  more. 

Mrs.  Mary  T.  Nichols 

SPONGE  PUDDING 

1  pint  milk  1/2  cup  flour 

1  tablespoon  melted  butter  i^  cup  sugar 

Pinch  of  salt  5  eggs  (yolks) 

Put  milk  in  double  boiler,  with  melted  butter  and  salt;  when  hot  (not 
boiling)  stir  into  it  the  flour  and  sugar  (which  has  been  rolled  and  stirred 
smooth  with  a  little  cold  water).  Then  add  beaten  yolks  of  eggs.  Do 
not  cook  in  boiler.  Turn  into  pudding  dish  and  bake  in  pan  of  water 
in  a  hot  oven  for  >^  hour.     Serve  at  once.     Should  be  light-brown  crust. 

The  Misses  Longstreth 


130  NEW     CENTURY    CLUB 

MARSHMALLOW  PUDDING 

1  quart  sweet  milk  1/2  spoon  butter 

2  tablespoons  (rounded)  cornstarch  2  eggs  (whites) 

V2  cup  cold  milk  4  tablespoons  melted  chocolate 

A  pinch  of  salt  Vanilla 

34  cup  sugar  Cream 

Boil  the  sweet  milk;  while  boiling,  add  cornstarch,  dissolved  in  the 
cold  milk;  salt,  sugar,  and  butter.  Stir  all  rapidly  and  cook  until  thick. 
Remove  from  fire,  divide  into  two  parts;  into  one  half  stir  lightly  the  well 
beaten  whites  of  eggs;  into  the  other  half  stir  melted  chocolate;  flavor 
with  vanilla.  Put  into  mould  in  alternate  spoonftds,  and  serve  cold  with 
cream. 

Miss  Mary  Massey 


SPONGE  PUDDING 

(A  New  England  recipe) 

V^  cup  sugar  1  pint  boiled  milk 

1/2  cup  flour  V4  cup  butter 

5  eggs  (beaten  separately) 

Mix  the  sugar  and  flour,  wet  with  a  little  cold  milk,  and  stir  into  the 
boiling  milk.  Cook  until  it  thickens  and  is  smooth;  add  the  butter,  and 
when  well  mixed  stir  it  into  the  well  beaten  yolks  of  the  eggs,  and  then 
add  the  whites  beaten  stiff.  Bake  in  cups,  or  in  a  shallow  dish,  in  a  hot 
oven.  Place  the  dish  in  a  pan  of  hot  water  while  in  the  oven.  Serve  with 
Creamy  Sauce. 

Creamy  Sauce 

Vi  cup  butter  2  tablespoons  cream 

y-i,  cup  powdered  sugar  (sifted)  2  tablespoons  wine 

Cream  the  butter;  add  the  sugar  slowly,  then  the  wine  and  cream. 
Beat  well,  and  just  before  serving  place  the  bowl  over  hot  water  and  stir 
till  smooth  and  creamy,  but  not  enough  to  melt  the  butter.  Omit  the 
wine,  if  desired,  and  use  half  a  cup  of  cream  and  1  teaspoon  of  lemon  or 
vanilla.  If  the  wine  is  used,  and  the  sauce  has  a  curdled  appearance,  it 
may  be  removed  by  beating  thoroughly  and  heating  just  enough  to  blend 
the  materials  smoothly. 

Miss  Maude  G.  Hopkins 


BOOK    OF    RECIPES  131 

SPONGE  PUDDING 

Vi  cup  sugar  1  pint  milk  (boiled) 

y^  cup  flour  1/4  cup  butter 

5  eggs  (beaten  separately) 

Mix  the  sugar  and  flour,  wet  with  a  little  cold  milk  and  stir  into  the 
boiling  milk.  Cook  imtil  it  thickens  and  is  smooth;  add  the  butter,  and 
when  well  mixed,  stir  it  with  the  well  beaten  yolks  of  the  eggs,  and  add 
the  whites  beaten  stiff.  Bake  in  cups  or  a  shallow  dish  in  a  hot  oven. 
Place  the  dish  in  a  pan  of  hot  water  while  in  the  oven. 

Mrs.  Mary  T.  Lewis  Gannett 

PUFF  PUDDING 

1  pint  milk  6  eggs 

V2  pound  flour  A  pinch  of  salt 

Mix  milk  and  flour  slowly  together,  add  the  eggs  beaten  well  together; 
put  the  salt  in  the  eggs  before  beating.  Grease  an  earthen  pudding  dish, 
and  bake  in  a  well-heated  oven  from  >^  to  ^  of  an  hour,  according  to 
the  oven.  Serve  the  instant  it  is  done.  Never  try  this  pudding  by 
straws,  etc. 

Strawberry  Sauce 
1  tablespoon  butter  (well  creamed)  5  tablespoons  confectioner's  sugar 

Mix  both  well  together  and  add  10  large  ripe  berries,  or  enough  ber- 
ries to  make  quite  a  soft  sauce. 

Mrs.  John  Gribbel 

INNOCENT  PUDDING 

1  pint  bread  crumbs  3  eggs 

1  pint  milk  1/2  teaspoon  salt 

Bake  in  oven. 

Sauce 
1  cup  (small)  water  1  tablespoon  butter 

1  soupspoon  cornstarch  1  cup  sugar 

Pinch  of  salt 

Stir  in  1  pint  of  boiling  water.  Boil  up  till  smooth,  stirring  all  the 
time.     Add  rind  and  juice  of  1  lemon. 

Miss  Emily  Campbell 


132  NEW    CENTURY    CLUB 

HONEYCOMB  PUDDING 

1  pint  New  Orleans  molasses  Vi  pound  butter 

1  teacup  flour  1  teaspoon  soda 

1  teacup  milk  7  eggs 

Beat  whites  separately,  bake  %  of  an  hour  in  hot  oven.     As  soon 
as  done  eat  with  Fairy  Butter. 

Mrs.  Mary  S.  Johnson 

FRUIT  PUDDING 

4  cups  flour  3  eggs 

1/2  pound  beef  suet  1  teaspoon  baking  powder 

V2  pound  seeded  (not  seedless)  raisins  1  teaspoon  mace 

V2  pound  currants  1  teaspoon  nutmeg 

Vi  pound  citron  1  teaspoon  salt 

1/2  cup  syrup  molasses  2  cups  milk 

Boil  in  a  tin  mould  3  hours. 

Sauce 

1  cup  sugar  1  teaspoon  flour 

1/2  cup  butter  1  egg 

1  wineglass  wine 

When  ready  for  the  table,  add  1  pint  of  boiling  milk. 
An  old  recipe  used  by  my  mother  and  grandmother,  as  well  as  my- 
self, and  is  especially  good. 

Mrs.  Hugh  McIlvain 


APPLE  PUDDING 

1  cup  milk  A  good  pinch  of  salt 

2  tablespoons  shortening  (butter  and  Flour 

lard)  Apples 

2  teaspoons  baking  powder  Cinnamon 

Make  a  batter  of  the  milk,  shortening,  baking  powder,  salt  and  flour 
enough  to  thicken.  Fill  the  bottom  of  a  baking  pan  with  apples  cut  in 
small  pieces  and  sugared;  add  a  little  cinnamon  to  the  apples  and  cover 
batter  over  them.  Bake  20  minutes  in  a  hot  oven.  Serve  with  caramel 
sauce. 

Mrs.  H.  L.  Barnes 


BOOK    OF    RECIPES  133 

HUCKLEBERRY  PUDDING 

1  pint  huckleberries  IV2  cups  flour 

1  cup  molasses  1  egg 

1  teaspoon  (level)  soda  •  A  pinch  of  salt 

Dissolve  the  soda  in  a  little  warm  water  and  beat  it  into  the  molasses 
until  it  foams;  add  the  egg  and  flour.  Beat  thoroughly,  add  a  pinch  of 
salt  and  the  cleaned  huckleberries  dusted  with  flour.  Bake  in  a  moderate 
oven  (it  bums  readily)  or  steam  it.  Serve  with  hard  sauce  flavored  with 
Jamaica  rum.     Steam  1>^  hours. 

Mrs.  Thomas  J.  Garland 

HUCKLEBERRY  PUDDING 

1  quart  huckleberries  1  tablespoon  ground  cinnamon 

1  pint  molasses  1  teaspoon  ground  cloves 

Flour  y2  nutmeg  (grated) 

1  teaspoon  bicarbonate  of  soda 

Mix  the  berries  and  spices  together  in  a  bowl.  Dissolve  soda  in  a 
little  boiling  water,  and  beat  into  the  molasses  imtil  light  and  frothy. 
Mix  with  the  berries  and  make  pretty  stiff  with  flour.  In  a  pudding 
mould,  boil  about  2}^  hours,  or  steam  from  3  to  3^  hours.  Serve  with 
hard  pudding  sauce  (Fairy  Butter),  or  any  desired  liquid  sauce. 

Mrs.  Robert  P.  Brown 


LEMON  CREAM  PUDDING 

4  eggs  6  tablespoons  granulated  sugar 

2  tablespoons  hot  water  Juice  and  grated  rind  of  1  large  lemon 

Beat  the  yolks  of  eggs,  4  tablespoons  of  the  sugar,  and  the  lemon 
juice  and  rind  together.  Add  the  hot  water,  mix  thoroughly,  put  over 
the  fire  (in  small  double  boiler  is  best)  and  stir  constantly  until  it  thickens. 
Have  ready,  before  doing  this,  the  whites  of  the  eggs  and  2  tablespoons 
of  the  sugar,  beaten  very  stiff.  When  the  yolks,  sugar  and  lemon  are 
cooked,  stir  quickly  while  hot  into  the  whites,  beating  tmtil  thoroughly 
mixed.     Eat  cold. 

This  is  nice  served  in  sherbet  glasses,  and  is  so  rich  that  it  is  well 
to  serve  some  sort  of  dainty  imsweetened  crackers  with  it,  rather  than 
cake. 

Miss  Anna  M.  Johnson 


134  NEW    CENTURY    CLUB 

HUCKLEBERRY  PUDDING 

Flour  enough  to  make  sti£f  batter  1  small  teaspoon  soda  (dissolved  in  sour 

2  quarts  huckleberries  milk  or  water) 

1  cup  sour  milk  1  cup  molasses 

3  eggs  (beaten  light) 

Flour  the  fruit  and  stir  in  carefully  without  breaking.     Steam  2 
hours  in  a  mould. 

Mrs.  Samuel  S.  Thompson 


BLACKBERRY  PUDDING 

y2  cup  sugar  1  cup  milk 

3  tablespoons  melted  butter  1  pint  flour 

1  egg  (beaten  stiff)  3  tablespoons  baking  powder 

1  box  blackberries 

Beat  the  egg,  add  sugar,  then  melted  butter,  then  milk;  lastly,  stir 
in  flour  with  baking  powder  in  it.  Put  one-half  the  dough  in  a  pudding 
dish,  cover  with  the  blackberries,  add  rest  of  dough,  and  bake  well.  Eat 
with  hard  sauce. 

This  recipe  was  taken  from  Good  Housekeeping  years  ago,  and  has 
always  been  thought  delicious  by  every  one  partaking  of  it  at  our  table. 

Miss  Anna  Johnson 

DELIGHTFUL  PUDDING 

1  quart  milk  Vi  pound  flour 

Vi  poimd  mashed  potatoes  3  eggs  (beaten  separately) 

Yz  teaspoon  salt 

Boil  the  milk  and  let  it  cool.  Add  the  flour  to  the  mashed  potatoes; 
beat  the  potatoes,  flour  and  yolks  together,  then  add  the  beaten  whites 
and  salt.     Bake  in  a  slow  oven  }4  hour.     Serve  with  hard  sauce. 

Miss  Hilda  Justice 

COLD  PUDDING  SAUCE 

1  pint  whipped  cream  Vz  cup  powdered  sugar 

1  tablespoon  melted  butter 

Beat  all  together  and  flavor. 

Mrs.  Charles  D.  Cox, 
President,  The  Woman's  Club  of  Phoenixville,  Pa. 


BOOK    OF    RECIPES  135 

ORANGE  PUDDING 

4  oranges  2  eggs 

Granulated  sugar  1  tablespoon  (heaping)  cornstarch 

1  pint  milk  1  tablespoon  powdered  sugar 

Slice  the  oranges  thin,  sprinkle  with  granulated  sugar.  Make  a 
custard  of  the  milk,  yolks  of  eggs,  and  cornstarch  dissolved  in  cold  milk 
and  stirred  in  the  custard  on  the  fire.  When  the  custard  is  cool  pom- 
it  over  the  sliced  oranges.  Beat  up  the  whites  of  the  eggs  with  powdered 
sugar  and  spread  or  drop  over  the  top  and  put  in  the  oven  to  brown. 

Miss  Henrietta  W.  Pearsall 


CARROT  PUDDING 

1  cup  white  potatoes  (grated)  1  cup  flour 

1  cup  carrots  (grated)  1  cup  raisins 

1  cup  (heaping)  chopped  suet  1  cup  currants 

1  cup  brown  sugar  2  teaspoons  baking  powder 

Mix  and  boil  in  a  quart  bowl  (or  pudding  tin)  for  3  hours;  put  it  to 
boil  in  pot  of  boiling  water.     To  be  eaten  with  hard  sauce. 
Often  tried  and  highly  approved. 

Mrs.  Henry  C.  McIlvaine 


CARROT  PUDDING 

1  egg  1  cup  sugar 

3^  cup  suet  1  teaspoon  ground  cinnamon 

1  cup  grated  raw  carrot  V2  teaspoon  ground  cloves 

1  cup  grated  raw  white  potato  1  grated  nutmeg 

1  cup  raisins  Juice  and  rind  of  1  lemon  or  orange 

1  cup  currants  2  teaspoons  baking  powder 

1  cup  flour  A  little  salt 

Boil  in  pudding  mould  3  hours. 

Sauce 
1  tablespoon  butter  1  wineglass  wine,  brandy  or  sour  jelly 

1  cup  sugar  1  teaspoon  flour 

1  egg  1  cup  boiling  water 

Pudding  can  be  served  with  the  above  or  a  hard  sauce. 

Mrs.  John  I.  McGuigan 


136  NEW    CENTURY    CLUB 

RIPE  GOOSEBERRY  PUDDING 

Ripe  gooseberries  4  ounces  sugar 

3  eggs  2  ounces  butter 

4  ounces  Naples  biscuits  (bruised) 

Fill  a  jar  nearly  full  with  ripe  gooseberries  and  put  the  jar  into  a  pan 
of  boiling  water  over  the  fire,  stewing  them  till  the  juice  flows  out.  Pour 
off  a  pint  of  the  juice  and  stir  into  it  the  sugar,  butter  and  biscuits.  Beat 
separately  the  yolks  and  white  of  the  eggs;  stir  in  when  the  juice  is 
cold,  the  yolks  first,  then  the  whites,  and  bake  for  yi  hour.  Serve  hot  or 
cold,  with  sugar  sifted  over. 

Mrs.  Theron  I.  Crane 


Why  there  they  are  both,  baked  in  that  pie. — Titus  Andronicus. 


(137) 


PENNSYLVANIA  APPLE  PIE 

Apples  Cinnamon 

Sugar  Butter 

Cream 

Pare  and  core  3  or  4  good-sized  greening  apples.  Cut  the  apples 
in  halves  crosswise,  leaving  the  holes  to  be  filled  with  sugar  and  cinnamon. 
After  having  lined  a  pie  pan  with  good  light  crust,  place  the  apple  halves 
so  that  they  touch  (only  1  layer),  then  fill  the  holes  with  sugar  and  cin- 
namon and  small  lumps  of  butter  on  top.  When  the  pie  is  quite  done, 
remove  from  the  oven  just  long  enough  to  pour  a  cup  of  rich  cream  over 
all  and  return  to  oven  for  a  few  minutes  only,  then  serve  hot. 

Mrs.  Theron  I.  Crane 

MARLBOROUGH  PIE 

1  lemon  1  tablespoon  (rounding)  butter 

3  apples  (medium  size)  3  eggs  (yolks) 

1  cup  sugar  1  saltspoon  ground  cinnamon 

Grate  the  rind  of  the  lemon;  peel  apples,  grate  down  to  core;  add 
sugar  (take  more  if  apples  are  sour),  butter  and  yolks  of  eggs.  Put  all 
in  double  boiler  until  it  thickens,  then  take  it  off  and  add  the  juice  of  the 
lemon,  cinnamon,  the  whites  of  the  eggs  beaten  stiff,  added  to  the  mix- 
ture; beat  together  lightly,  put  into  crust  and  bake  in  a  moderate  oven. 
Don't  put  a  top  crust  on.  Mrs.  Edward  L.  Reynolds 

LEMON  MtRINGUE  PIE 

1  lemon  (2  if  small)  3  cups  boiling  water 

2  cups  sugar  3  eggs 

2  tablespoons  (heaping)  cornstarch  1  teaspoon  vanilla 

Make  rich  pie  crust  and  line  two  tins;  prick  with  fork  and  bake  a 
golden  brown.     Fill  with  the  following  mixture : 

Dissolve  the  cornstarch  by  stirring  into  the  boiling  water  (must  be 
rather  thick);  add  grated  rind  and  juice  of  lemon  and  \}4  cups  of  the 
sugar  with  the  beaten  yolks  of  3  eggs  and  white  of  1.  Stir  all  into  the 
cooked  starch  and  water.  Fill  tins  and  cover  with  meringue  made  from 
whites  of  2  eggs,  the  remaining  yi  cup  of  sugar  and  vanilla.  Put  in  oven 
and  brown.  Mrs.  Martha  P.  Falconer 

(139) 


140  NEW    CENTURY    CLUB 

LEMON  MERINGUE  PIE 

3  eggs  (yolks)  V2  lemon  (juice  and  rind) 

IV2  cups  sugar  2  tablespoons  (even)  flour 

IV2  cups  water  Butter  the  size  of  a  walnut 

Put  sugar,  beaten  yolks,  1  cup  water,  butter  and  lemon  in  double 
boiler.  Cook  until  thick.  Blend  flour  with  remaining  ]4.  cup  of  water 
and  stir  into  custard,  boiling  a  minute  or  two.  Pour  this  into  baked  shell 
when  cool.  Whip  whites  of  eggs,  allowing  a  scant  tablespoon  of  sugar 
to  each  egg.  Put  this  on  top  of  pie  and  place  in  oven  a  few  minutes  to 
brown  slightly. 

Shell 

1  cup  flour  Pinch  of  salt 

1  tablespoon  lard  A  little  water 

In  making  shell  use  very  little  water  and  handle  as  little  as  possible. 
Bake  in  pie  plate  before  putting  in  custard. 

Mrs.  George  McKeown 


LEMON  PIE 

1  lemon  (rind  and  juice)  6  tablespoons  sugar 

1  tablespoon  cornstarch  Butter  the  size  of  an  egg 

1  cup  boiling  water  2  eggs 

Mix  the  cornstarch  with  a  little  cold  water.  Pour  the  boiling  water 
over  it.  Then  add  the  butter  and  sugar.  When  cold  add  the  other 
ingredients. 

Mrs.  William  Burnham 


OUR  FAVORITE  LEMON  PIE 

4  eggs  Pinch  of  salt 

2  or  3  lemons,  according  to  size  IV2  cups  granulated  sugar 

1  tablespoon  (heaping)  flour  1  quart  milk 

1  tablespoon  butter 

Mix  yolks  of  eggs,  juice  and  rind  of  lemons,  sugar,  flour  and  salt. 
Pour  on  this  the  milk,  which  has  been  brought  to  a  boil  with  the  butter; 
then  add  the  whites  of  the  eggs  beaten  very  stiff;  they  rise  to  the  top 
and  brown  beautiftilly.     Bake  with  under  crust  only. 

Mrs.  Lewis  R.  Dick 


BOOK    OF    RECIPES  141 

LEMON  PIE 

Lump  of  butter  the  size  of  a  walnut  1  cup  milk 

1  cup  sugar  2  tablespoons  flour 

3  eggs  (whites  saved  for  meringue)  1  juicy  lemon  (grate  rind  first) 


This  makes  1  pie. 


Mrs.  Edward  H.  Bonsall 


MARYLAND  LEMON  PIE 

2  cups  sugar  1/2  cup  grated  crackers 

1/2  cup  butter  4  eggs 

1  cup  milk  2  lemons  (juice  and  grated  rind) 

Beat  the  eggs  separately  and  put  as  a  meringue  on  top  if  desired. 
This  makes  2  good-sized  pies. 

Mrs.  Harry  G.  Michener 


LEMON  CUSTARD  PIE 

1  cup  (large)  sugar  1  tablespoon  sifted  flour 

1  cup  (small)  boiling  water  1  lemon  (rind  and  juice) 

Butter  the  size  of  an  egg  3  eggs 

Mix  sugar  and  flour,  then  hot  water,  butter,  lemon  and  yolks  of  eggs. 
Put  on  fire,  let  boil  up  only  once.     Fill  the  crust. 

For  meringue,  use  1  tablespoon  sifted  sugar  in  whites  of  eggs.     Pour 
over  pie  and  brown. 

Miss  Mary  L.  Roberts 


ORANGE  OR  LEMON  PIE 

3  eggs  1  teaspoon  flour 

1  cup  sugar  Butter  the  size  of  a  walnut 

1  lemon  or  orange  %  cup  milk 

Beat  yolks  of  eggs,  flour,  sugar,  butter  and  lemon  or  orange  (grated 
rind  and  juice),  all  together,  then  add  milk.  Line  a  pie  plate  with  rich 
crust,  and  pour  in.  Then  beat  whites  to  a  stiff  froth  and  put  in  last;  stir 
lightly  and  bake. 

I  prefer  the  Orange  Pie,  but  both  are  delicious. 

Mrs.  H,  L.  Barnes 


142 


NEW    CENTURY    CLUB 


Pumpkin 

6  eggs 

Vi  pound  melted  butter 

2  cups  (large)  sugar 


PUMPKIN  PIE 

iVi  grated  nutmegs 

1  tablespoon  (heaping)  cinnamon 

2  tablespoons  rose  water 
Vz  cup  brandy 

V4  teaspoon  salt 


Pare  the  pumpkin  and  cut  into  small  squares;  wash  and  put  into  a 
kettle  with  about  a  cup  of  water  to  a  moderate-sized  pumpkin;  cook, 
then  mash  through  a  colander  while  hot;  add  melted  butter,  eggs  well 
beaten,  sugar,  grated  nutmegs,  cinnamon,  rose  water,  brandy  and  salt. 
Put  in  pie  crust  and  bake.  Mrs.  George  L.  Mitchell 


PUMPKIN  PIE 


1  grated  nutmeg 

1  wineglass  brandy  and  wine,  mixed 

Currants 

A  little  salt 

A  dash  of  lemon 


2  poimds  pumpkin 

7  eggs 

1  pound  brown  sugar 

34  pound  butter  (creamed) 

1/3  teaspoon  ground  mace 

Boil  and  strain  2  pounds  of  the  pumpkin  which  has  been  nicely 
skinned.  Squeeze  very  dr}^  To  the  pumpkin  thus  drained,  add  sugar, 
butter,  mace,  nutmeg,  cinnamon,  brandy  and  wine.  Beat  all  well  together. 
Add  the  yolks  of  eggs  well  beaten,  currants  if  liked,  salt  and  lemon. 

Mrs.  Joshua  Ash  Pearson 


3  cups  pimipkin 
6  eggs 
1  cup  milk 
1  cup  cream 


PUMPKIN  PIE 

1  teaspoon  ginger 
1  teaspoon  powdered  ciimamon 
V2  teaspoon  mace 
1  tablespoon  Jamaica  rum 
1  tablespoon  good  brandy 


Pare  and  cut  pumpkin  in  pieces.  Put  them  in  saucepan  with  enough 
water  to  cover.  Stew  until  tender,  then  press  through  a  sieve.  To  every 
cup  of  pimipkin  add  1  tablespoon  of  butter  and  ^  teaspoon  of  salt;  mix 
and  let  stand  until  cold.  When  cold,  put  3  cups  of  the  ptmipkin  into 
a  bowl,  add  to  it  the  milk,  cream,  ginger,  cinnamon  and  mace.  Beat  the 
eggs  very  light  and  add  to  the  mixture.  Flavor  with  Jamaica  rum  and 
brandy.  Line  two  deep  pie  plates  with  good  pastry  and  fill  with  the 
mixtiure.     Bake  in  a  moderate  oven  for  about  40  minutes. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 


BOOK    OF    RECIPES  143 

MINCE  MEAT 

4  pounds  tender  beef  (pin  bone)  2  pounds  citron  (cut  fine) 

3  pounds  beef  suet  2  pounds  candied  orange  (cut  fine) 

8  pounds  apples  (chopped  fine)  1  ounce  grovmd  cinnamon 

3  pounds  cleaned  currants  l^  ounce  ground  cloves 

3  pounds  seeded  raisins  (not  seedless)  4  ground  nutmegs 

6  poimds  white  sugar  1  quart  Madeira  wine 

1  pint  brandy 

Boil  meat  in  salted  water  until  done,  and  after  removing  all  fat,  chop 
fine,  remove  all  membrane  and  chop  suet ;  mix  a  little  salt  with  the  suet 
to  remove  the  fresh  taste.  Mix  all  together  very  thoroughly  and  pack 
in  glass  jars  and  close  tightly.     This  will  keep  indefinitely. 

Mrs.  J.  Gibson  McIlvain 

ENGLISH  MINCE  MEAT 

1  potmd  suet  (cut  very  fine)  y-i  orange  peel 

1  pound  apples  (cut  very  fine)  14  lemon  peel 

1  potmd  sugar  y-i  citron 

3  pounds  raisins  (large  seeded)  4  nutmegs 

3  pounds  currants  1  quart  whiskey 

Grated  rind  of  3  fresh  lemons 

Cider  may  be  used  instead  of  whiskey  if  preferred. 

Mrs.  Fred  W.  Taylor 

CREAM  PIE 

1  pint  new  milk  1  egg 

4  tablespoons  (heaping)  sugar  Butter  the  size  of  an  egg 

2  tablespoons  (heaping)  flour  1  teaspoon  vanilla 

6  to  9  oranges 

Boil  milk,  reserving  ^  cup  cold.  Mix  with  the  cold  milk  the  sugar, 
butter,  Qg-g  and  flour.  Stir  the  mixture  into  the  boiling  milk,  stirring 
constantly  until  well  boiled.  Add  vanilla  when  taken  from  the  fire. 
Split  the  sponge  cake  and  put  slices  of  orange  and  the  custard  between 
and  on  top  of  the  layers. 

A  good  sponge  cake  for  this  is  made  with — 

3  eggs  1  cup  sugar 
3  tablespoons  cold  water  1  cup  flour 

1  teaspoon  baking  powder 

Miss  Helen  Lippincott 


144 


NEW    CENTURY    CLUB 


MINCE  MEAT 


iy2  pounds  boiled  fresh  tongue 

2  pounds  beef  suet  (chopped  fine) 

4  pounds  pippin  apples  (chopped  fine) 

4  pounds  raisins  (stoned  and  chopped) 

2  pounds  currants 

2  pounds  powdered  sugar 

1  quart  wine 

1  quart  brandy 


1  glass  rose  water 

2  nutmegs 

Va  ounce  cinnamon 
Vi  ounce  groimd  cloves 
V4  ounce  ground  mace 

1  teaspoon  salt 

2  large  oranges 
Vi  pound  citron 

Mrs.  Thomas  J.  Garland 


MINCE  MEAT 


11/2  pounds  boiled  meat 

2  pounds  suet  (chopped  fine) 

2  poimds  apples 

2  pounds  raisins 

2  pounds  currants 

1  pound  citron 

2  pounds  sugar 
1  pint  brandy 


1  pint  sherry 

1  wineglass  rose  water 

2  nutmegs 

1/2  ounce  cinnamon  and  mace 
V^  ounce  cloves 
1  teaspoon  salt 

3  oranges  and  grated  rind  of  1 
1  pint  sweet  cider 

Mrs.  Livingston  E.  Jones 


CHEESE  CAKE  PIE 


3  eggs 

10  cent  cottage  cheese 

1  cup  sugar 


1  tablespoon  flour 

Juice  and  rind  of  1  small  lemon 

14  cup  cream 


Beat  yolks  well  and  add  cheese  mashed  fine  with  fork,  the  sugar 
and  flour  well  mixed,  then  lemon  and  cream.  Strain  through  sieve  and 
add  egg  whites  beaten  till  stiff.  Line  pan  with  crust,  fill  with  mixttire 
and  bake  about  yi  hour.  Mrs.  Frank  H.  Burpee 


1  pint  cottage  cheese 
1  poimd  sugar 


CHEESE  CAKE  PIE 

14  pound  butter 
8  eggs 
1  lemon  (rind  and  juice) 


Mix  together  the  sugar,  butter,  beaten  yolks  of  eggs,  rind  and  juice 
of  lemon,  cottage  cheese  rubbed  smooth,  and  lastly  the  beaten  whites 
of  the  eggs.     This  quantity  is  sufficient  for  3  pies. 

Mrs.  Josephine  L.  Adams 


BOOK    OF    RECIPES  145 

BOSTON  CREAM   PIE 

3  eggs  (beaten  separately)  V/z  cups  sifted  flour 

1  cup  granulated  sugar  1  teaspoon  (large)  baking  powder 

3  tablespoons  milk 

Bake  in  two  tins  in  rather  quick  oven;  when  done  and  nearly  cool, 
split  with  a  sharp  knife  and  spread  with  the  following  mixtiire,  replace 
the  divided  half  and  then  ice  with  boiled  frosting. 

Mixture 

1  pint  milk  V2  cup  flour 

2  eggs  1  ounce  butter 
1  cup  sugar                                                      Vanilla 

Heat  milk  in  double  boiler;  when  beginning  to  boil,  stir  in,  after 
beating  together,  eggs,  sugar,  flour,  then  add  butter.    Flavor  with  vanilla. 

Boiled  Icing 

1  cup  pulverized  sugar  1  gill  boiling  water 

White  of  1  egg 

To  the  pulverized  sugar  add  the  boiling  water.  Let  this  boil  until 
it  hardens  in  cold  water,  then  pour  in  a  fine  stream  over  the  white  of 
egg,  well  beaten.     Ice  quickly. 

Mrs.  Louis  H.  Mutschler 


FLORIDA  CREAM  PIE 

1  egg  Vz  cup  milk 

1  tablespoon  butter  '  Flour  enough  to  make  a  stiff  batter 

%  cup  sugar  1  teaspoon  baking  powder 

Bake  in  a  jelly  tin.     Cut  in  half  and  place  filling  between. 

Filling 

1  teaspoon  butter  1  cup  boiling  water 

1  tablespoon  flour  V2  cup  sugar 

Yolk  of  1  egg 

Beat  together  and  cook  with  cup  of  boiling  water,  adding  water 
gradually  while  beating.     Use  as  a  hot  dessert. 

Mrs.  Grace  S.  Williaims, 
President,  Bristol  Travel  Club 
10 


146  NEW    CENTURY    CLUB 

CHEESE  CAKE  PIE 

Have  ready  a  pie  crust  made  with — 

1  pound  flour  Vx  pound  lard  and  butter,  mixed 

1  teaspoon  salt 

Cut  or  chop  this  thoroughly  with  a  knife  (never  press  with  a  knife 
or  mix  with  a  spoon,  as  it  tends  to  toughen  the  dough) ;  add  enough  cold 
water  to  make  a  dough.  Kept  over  night  in  refrigerator  improves  it. 
Now  take — 

\y-i  cups  cottage  cheese  3  eggs 

2  tablespoons  cream  Vi  cup  raisins 
1/2  cup  sugar  Vz  teaspoon  salt 

Press  cheese  through  sieve  or  potato  squeezer;  add  all  ingredients 
to  cheese,  the  eggs  last,  well  beaten.  Pour  into  a  deep  pie  plate  lined 
with  the  dough,  and  sprinkle  with  ground  cinnamon.  Bake  in  a  quick 
oven  over  30  minutes. 

Miss  Helen  A.  Childs 

CHEESE  CAKE  PIE 

5  cent  pat  of  cottage  cheese  1  tablespoon  flour 

1  cup  sugar  3  eggs 

1 V4  cups  sweet  milk  1  orange  (grated  rind  and  juice),  or 

1  tablespoon  (scant)  butter  y^  glass  sherry  wine 

Cream  butter  and  sugar  together,  then  add  cheese.  Beat  light; 
then  add  flour  and  flavoring  and  eggs.  Beat  well  and  add  the  milk  last. 
Beat  again,  and  bake  in  pastry  shells.     Bake  about  40  minutes.     This 

makes  2  pies. 

Mrs.  Walter  C.  McIntire 

AUNT  ABBY'S  BANBURY  TARTS 

2  lemons  2  eggs 

2  cups  sugar  1  poxmd  seeded  raisins 

Grate  the  peel  of  1  lemon,  chop  the  inside  of  both.  Chop  the  raisins. 
Beat  the  eggs  slightly,  and  put  all  the  ingredients  together.  Make  a 
good  pie  crust,  cut  with  a  roimd  large  cookie  cutter  and  place  enough 
of  the  mixture  upon  the  rounds  to  fold  in;  press  the  edges  together  firmly 
like  a  turnover,  and  bake  in  an  oven  the  right  temperature  for  pies. 

Mrs.  Edwin  Martin 


BOOK    OF    RECIPES  147 

FILLING  FOR  BANBURY  TARTS 

1  cup  seeded  raisins  (chopped  fine)  1  egg 

1  cup  sugar  1  lemon  (rind  and  juice) 

Miss  Jean  A.  Flanigan 

BUTTER  SCOTCH  PIE 

1  cup  brown  sugar  2  eggs  (yolks) 

1  cup  water  IV2  teaspoons  vanilla 

Butter  the  size  of  a  walnut  1  tablespoon  floiir 

First  let  water  and  sugar  come  to  a  boil,  then  add  butter  and  yolks, 
and  finally  vanilla.  Meantime,  have  flour  dissolved  in  cold  water,  as  you 
would  for  gravy.  Put  it  in  last  and  beat  a  few  minutes  while  the  mix- 
ture is  warm,  then  cook  all  together  for  a  few  minutes. 

Pie  crust  should  be  baked  first.  Fill  crust  with  mixture,  cover  with 
whites  of  the  eggs  whipped;  leave  it  in  oven  until  whites  are  brown. 

The  Misses  Longstreth 


CARAMEL  CUSTARD 

V2  cup  butter  1  cup  preserved  strawberries 

1  cup  sugar  Nutmeg 
5  eggs  Vanilla 

Cream  butter  and  sugar;  add  beaten  eggs  (saving  2  whites  for 
meringue),  strawberries,  a  little  nutmeg  and  vanilla.  Bake  on  an  under 
crust.     Cover  with  meringue,  and  brown.     This  makes  2  pies. 

Mrs.  Charles  D.  Cox, 
President,  The  Woman's  Club  of  Phoenixville 

CHERRY  POT  PIE 

2  quarts  flour  6  poimds  cherries  (4  pounds  sour,  2 
1  tablespoon  lard  pounds  sweet) 

V4  poimd  butter  11/2  cups  molasses  (the  best) 

1  cup  water 

Layer  of  cherries,  sugar  to  taste,  then  layer  of  crust,  and  another 
layer  of  cherries  and  sugar,  then  crust.  Boil  about  2  hours.  Brown  in 
oven  the  last  half  hour. 

Miss  Matilda  Baird 


148  NEW    CENTURY    CLUB 

PEACH  TART 

Bake  flaky  pastry  on  the  outside  of  fluted  patty  pans.  Prick  all 
over  with  a  fork  before  baking.  Remove  from  tins  when  baked.  Brush 
the  edge  of  the  paste  with  the  white  of  an  egg  and  roll  in  chopped  almonds. 
Then  place  half  a  peach  into  each  shell;  pour  on  a  little  syrup  and  cover 
with  meringue.  Set  in  a  slow  oven  and  dry  out  the  meringue  without 
browning.  After  the  tarts  have  been  removed  from  oven,  spread  a  tea- 
spoon of  currant  jelly  over  the  meringue  and  sprinkle  with  chopped 
pistachio  nuts. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 


LEMON  FOR  TARTS 

1  pound  granxilated  sugar  Rind  of  2  lemons  grated,  and  the  juice 

Vi  pound  butter  of  3 

6  eggs  (well  beaten) 

Put  in  a  double  boiler  and  stir  constantly  until  it  thickens.  Keep 
in  a  quart  glass  jar,  and  when  needed  for  tarts,  cover  small  patty  tins 
with  puff  paste  or  rich  pie  crust,  and  put  a  heaping  teaspoon  of  the  jelly 
in  each  and  bake  until  the  crust  is  delicately  done.     These  are  eaten  cold. 

An  old  English  recipe  of  my  mother's. 

Mrs.  Thomas  Theodore  Watson 


PLAIN  PIE  CRUST 

1  quart  flour  Vi  pound  butter 

1/2  pound  lard  1  teaspoon  salt 

Vi  glass  (small)  ice  water 

Sift  flour  into  a  bowl,  cut  into  it  the  lard,  butter  and  salt;  mix  thor- 
oughly. Then  stir  in  ice-cold  water,  just  enough  to  form  a  dough  (about 
yi  small  glass),  using  a  silver  knife  to  stir.  Use  your  hands,  in  mixing, 
as  little  as  possible,  after  adding  the  water.  Flour  the  pie-board,  take 
about  half  the  dough  for  the  lower  crust,  and  roll  it  out  thin,  using  very 
little  flour  in  rolling  out.  The  rest  of  the  dough  is  to  be  rolled  very  thin 
for  the  top  crust. 

Mrs.  Thomas  Shallcross 


BOOK    OF    RECIPES  149 

COCOANUT  PUDDING   (PIE) 

1  cocoanut  (grated)  1  tablespoon  brandy 

3^  pound  sugar  1  tablespoon  rose  water 

3  eggs  1  teacup  cream 

A  little  nutmeg  and  salt 

Simmer  the  sugar  in  the  milk  of  the  cocoanut,  stir  in  the  grated  nut 
and  let  stand  until  cold.  Beat  the  eggs  light  and  stir  in,  adding  the  other 
ingredients,  and  beating  all  well.  Make  only  of  ripe  cocoanut.  Use 
only  an  under  crust.     This  amount  makes  2  weU-fiUed  pies. 

Mrs.  T.  William  Kimber 

POTATO  PUDDING  PIE 

10  eggs  1  pound  sugar 

1  poimd  butter  2  poimds  potatoes  (beaten  very  light) 

1  pint  cream  Lemon  or  nutmeg  to  taste 

Line  pie  plates  with  pastry  and  fill  with  the  mixture. 

Mrs.  Newton  E.  Wood, 
President,  The  Neighbors,  Hatboro,  Pa. 


Besserts 

Oh,  in  what  sweets  dost  thou  thy  sins  enclose. — Shakespeare. 


(151) 


CODDLED  APPLES 

8  apples  1  pint  water 

1  pint  sugar  Slices  of  lemon 

Boil  sugar  and  water  to  a  sjrmp;  pare  the  apples  and  put  into  this 
syrup;  keep  well  basted  with  the  syrup,  but  do  not  stir.  When  apples 
are  quite  tender  remove  from  syrup  and  put  on  dish — in  which  they  will 
be  served — ^let  S3rrup  cook  tmtil  almost  jellied,  then  pour  it  over  the  apples 
with  a  few  thin  slices  of  lemon,  and  serve  with  whipped  or  plain  cream. 

Mrs.  Samuel  P.  Wetherill 

APPLES  ON  THE  HALF  SHELL 

(Pennsylvania  Dutch  Style) 

Select  large,  firm,  tart  apples.  Pare  and  core.  Slice  into  two  or 
three  parts,  according  to  the  size  of  apples,  by  transverse  cuts — that  is, 
making  a  thick  ring  like  a  doughnut.  Wash  and  place  in  shallow  pan. 
Sprinkle  with  granulated  sugar  and  cinnamon.  Add  a  little  water  to 
prevent  scorching.  Bake  in  meditim  oven  for  ]/2  hour.  Serve  on  platter 
with  beef  or  fowl.  Mrs.  Henry  Safford  Hale 

APPLE  CREAM 

2  apples  (grated)  White  of  1  egg  (beaten) 
1  cup  sugar  1  teaspoon  vanilla 

Grate  apples  into  a  bowl,  add  other  ingredients  and  beat  20  minutes. 
Garnish  with  cubes  of  red  jelly.  A  vanilla  sauce  can  be  made  of  the 
yolk  to  serve  with  the  cream.  Mrs.  Samuel  S.  Thompson 

BALTIMORE  FLOAT 

y^  peck  greening  apples  A  little  grated  nutmeg 

6  tablespoons  (heaping)  sugar  Whites  of  2  eggs  (beaten) 

Cut  the  apples  in  quarters,  pare  and  core  them.  Steam  them  imtil 
they  are  soft,  then  mash  through  a  colander.  Add  sugar  and  a  little 
grated  nutmeg.  Stand  them  aside  to  get  perfectly  cold,  then  add  the 
beaten  whites  of  eggs.  Now  continue  beating  the  mixture  until  it  is  snow- 
white  after  rather  prolonged  beating.  The  Float  is  not  right  imless  it  is 
perfectly  white  and  very  light.     Serve  with  either  plain  or  whipped  cream. 

Mrs.  Charles  MacLellan  Town 

(153) 


154  NEW     CENTURY    CLUB 

BROWN  BETTY 

V4  peck  apples  Cinnamon 

1  loaf  bread  Cloves 

Butter  Nutmeg 

Sugar  Raisins 

Cut  apples  in  quarters,  stew  in  rich  syrup  the  day  before  the  Betty 
is  to  be  made.  Place  on  ice.  Soak  ^  loaf  of  bread  in  water,  shred  the 
other  half,  cutting  off  and  discarding  the  crusts.  Line  porcelain  pudding 
pan  with  pieces  of  stewed  apple,  pour  some  of  the  juice  over  them;  cut 
butter  in  dice,  spread  thickly  over  fruit;  squeeze  out  soaked  bread,  place 
layer  of  this  over  apples,  then  a  handful  of  sugar,  a  pinch  of  cinnamon, 
cloves,  nutmeg,  a  few  large  raisins,  shredded  bread,  butter  cut  in  dice, 
more  fruit,  bread,  spices,  butter  and  sugar,  until  pan  is  filled.  Bake 
1  hour  in  a  moderate  oven.  Baste  with  fruit  juice  and  sprinkle  with 
water.  Cover  pudding  part  of  time  while  in  oven.  Serve  either  hot  or 
cold  with  hard  or  cream  sauce,  or  rich  cream. 

Mrs.  H.  S.  Prentiss  Nichols 

BAKED  BANANAS 

6  bananas  (cut  in  pieces  %  inch  thick)  Juice  of  1  lemon 

6  tablespoons  sugar  1  y2  dozen  cloves 

Pieces  of  butter  in  holes 

Bake  in  oven  about  half  an  hour.  Use  plenty  of  butter.  Bananas 
should  be  of  pinkish  color  when  finished,  juicy,  and  browned  on  top. 

Mrs.  Franklin  Baker,  Jr. 

STRAWBERRY  TAPIOCA 

4  tablespoons  (heaping)  instantaneous  White  of  1  egg 

tapioca  V2  cup  sugar 

1  pint  milk  2  tablespoons  strawberry  preserve  or 

jam 

Soak  the  tapioca  in  a  little  water  or  milk.  Put  the  milk  on  to  boil, 
add  the  sugar;  when  dissolved  add  the  tapioca  and  cook  ^2  hour  in  a 
double  boiler;  add  a  pinch  of  salt.  Take  from  the  fire  and  put  in  your 
pudding  dish,  then  stir  the  strawberry  through  the  pudding,  then  part 
of  the  beaten  white  of  egg,  and  spread  the  rest  over  the  top.  Put  in  the 
oven  about  15  minutes.     To  be  eaten  with  cream. 

Miss  Henrietta  W.  Pearsall 


BOOK    OF    RECIPES  155 

PEACH  OR  STRAWBERRY  SHORT  CAKE 

1  quart  flour  2  teaspoons  baking  powder 

1  teaspoon  salt  1  pint  milk 

Butter  the  size  of  a  small  teacup 

Rub  all  into  the  flour,  making  a  paste,  and  put  on  two  pie  plates. 
When  the  crust  is  done  split  each  piece  with  a  hot  knife,  spread  over 
each  a  thin  layer  of  butter  and  a  thick  layer  of  sweetened  cut  peaches 
or  strawberries  while  hot.     Serve  with  sugar  and  cream. 

Mrs.  Lewis  F.  Shoemaker 

ORANGE  LOAF 

Juice  of  2  oranges  1  cup  granulated  sugar 

1  lemon  3  eggs 

1  tablespoon  gelatin 

Cook  sugar,  lemon  and  orange  juice,  yolks  of  eggs  and  gelatin  together 
until  thick;  then  beat  in  whites  of  eggs.  Serve  with  whipped  cream  on 
top.  Mrs.  Alfred  Marshall 

SOUFFLE  OF  RICE 

4  tablespoons  rice  4  tablespoons  sugar 

1  quart  milk  6  eggs 

1  tablespoon  vanilla 

Cook  the  rice  in  the  milk  with  the  sugar.  When  done  remove  from 
the  fire,  and  when  cooled  but  still  warm,  add  to  it  yolks  of  4  eggs,  6  whites 
beaten  to  a  stiff  froth,  and  a  tablespoon  of  vanilla.  Mix  well,  and  pour 
into  a  deep,  buttered  fireproof  dish.  Sprinkle  powdered  sugar  on  the 
top  and  set  it  in  a  cool  oven.  Leave  it  until  it  has  risen,  then  serve 
immediately.  Mrs.  H.  L.  Barnes 

PRUNE  SOUFFLE 

1/2  poimd  prunes  5  eggs 

5  tablespoons  pulverized  sugar 

Beat  the  whites  of  eggs  very  light  and  stir  in  pulverized  sugar.  Stew 
prunes  soft,  drain  them,  remove  the  stones,  then  chop  fine.  Add  the 
chopped  prunes  and  2  tablespoons  of  juice  to  the  beaten  eggs  and  turn 
into  a  baking  dish.  Bake  about  20  minutes,  or  until  puffed  up  and  golden 
brown.     Serve  immediately  with  cream.        Mrs.  Charles  E.  Noblit 


156  NEW    CENTURY    CLUB 

COFFEE  CUSTARD 

1  pint  cold  coffee  1  tablespoon  cornstarch 

1  tablespoon  sugar  1  egg  (yolk) 

Boil  and  fill  into  custard  cups,  and  spread  the  following  over  the 
tops  of  the  cups: 
1  egg  (white)  1  tablespoon  sugar 

Sprinkle  chopped  walnuts  on  top,  and  brown  in  oven. 

Mrs.  Frederick  L.  Seeger 

COFFEE  CUSTARD 

Vi  cup  Java  coffee  1  pint  milk 

2  eggs 

Boil  coffee  and  add  to  boiling  milk;  sweeten  to  taste.  Beat  yolks 
of  eggs  and  stir  in  the  milk.  Cook  5  minutes  after  all  are  in.  Beat  up 
whites  and  drop  on  top  of  the  cups  and  brown  slightly.  Serve  cold  in 
custard  cups. 

Mrs.  Charles  A.  Longstreth 

CARAMEL  CUSTARD 

1  pint  milk  V2  cup  granulated  sugar 
1/2  cup  brown  sugar                                         3  eggs 

1  teaspoon  vanilla 

Heat  milk  in  double  boiler.  Add  melted  brown  sugar,  moistened 
with  a  little  of  the  hot  milk  to  keep  it  from  lumps.  Do  not  bum  sugar, 
only  melt.  Then  add  yolks  of  3  eggs  and  whites  of  2,  beaten  together 
very  light  with  granulated  sugar.  Stir  until  it  comes  to  a  boil.  Remove 
from  fire  and  add  vanilla.  Let  cool,  and  when  ready  to  serve,  prepare 
the  following: 

2  eggs  2  tablespoons  jelly 

Powdered  sugar 

Beat  whites  of  eggs  very  light,  add  small  quantity  of  powdered  sugar 
until  stiff,  then  beat  in  jelly,  until  egg  is  pink  in  color.  Do  not  leave 
jelly  in  lumps.  Drop  egg  in  kisses,  on  top  of  custard  after  it  has  been 
put  in  bowl  for  serving.  Custard  should  be  consistency  of  Floating 
Island. 

Mrs.  Franklin  Baker,  Jr. 


BOOK    OF    RECIPES  157 

CHARLOTTE  RUSSE 

1  ounce  (light)  gelatin  %  pint  milk 

Vs  pint  water  1  coffee  cup  (heaping)  sugar 

1  vanilla  bean  Lady  fingers 

IV2  pints  cream 

Dissolve  gelatin  in  the  water,  stirring  until  it  comes  to  a  boil.  Have 
ready  a  vanilla  bean  simmered  15  minutes  in  the  milk  in  a  double  boiler. 
Add  the  gelatin  to  the  milk  and  strain  it  over  the  sugar  and  set  away 
to  cool.  As  soon  as  it  begins  to  stiffen  (it  must  not  be  too  stiff)  have 
ready  the  cream  whipped  to  a  froth.  Mix  quickly  with  the  gelatin,  hav- 
ing ready  your  moulds  lined  with  lady  fingers.  Pour  in  the  mixture  and 
set  in  a  cool  place  imtil  stiff  enough  to  turn  out  in  form. 

Mrs.  Morgan  Bunting 


CHARLOTTE  RUSSE 

1  pint  whipped  cream  2  teaspoons  sherry 

V2  cup  powdered  sugar  Vi  teaspoon  vanilla 

1  tablespoon  (scant)  gelatin  14  cup  boiling  water 

Cover  gelatin  with  cold  water  and  soak  }4  hour.  Whip  cream,  place 
on  sieve  to  drain.  Line  glasses  with  sponge  cake.  Then  turn  cream  into 
large  basin;  flavor  and  sweeten,  dissolve  gelatin  again  in  boiling  water, 
strain,  stir  into  cream  until  it  begins  to  thicken;  pour  over  cake.  Cream 
should  always  be  whipped  whUe  bowl  rests  in  ice.  Quantity — 10  sher- 
bet cups. 


Miss  Jennie  S.  Potts 

CARAMEL  CREAM 

4  eggs  4  pieces  lump  sugar 

4  tablespoons  granulated  sugar  1  cup  cream 

1/2  small  cup  milk 

Cream  eggs  with  granulated  sugar.  Place  lump  sugar  in  saucepan 
with  about  1  tablespoon  of  water  and  let  it  boil  until  quite  brown. 
Slightly  burned  is  preferable  to  not  being  sufficiently  browned.  Add 
cream  and  milk.  Stir  until  it  boils.  To  this  add  the  creamed  yolks  and 
sugar,  stirring  constantly  until  the  mass  thickens  and  puffs  up  once. 
Remove  from  stove  and  continue  stirring  a  few  minutes  longer.  When 
cool  add  beaten  whites,  folding  them  in  slowly.  Serve  very  cold  in  glasses. 
Quantity  for  4  or  5  persons.  Mrs.  Arthur  Falkenau 


158  NEW    CENTURY    CLUB 

CHARLOTTE  RUSSE 

1  pound  lady  fingers  y\  cup  powdered  sugar 

1  quart  rich,  sweet  cream  2  teaspoons  vanilla,  or  other  extract 

Split  and  trim  the  cakes,  and  fit  neatly  in  the  bottom  and  sides  of 
2  quart  moulds.  Whip  the  cream  to  a  stiff  froth  in  a  syllabub  chum; 
when  you  have  sweetened  and  flavored  it,  fill  the  moulds,  lay  cakes  closely 
together  on  top  and  set  upon  the  ice  until  needed. 

Mrs.  John  H.  Jopson 

SPANISH  CREAM 

1  quart  milk  4  eggs 

Vz  box  gelatin  2  cups  sugar 

Vz  teaspoon  vanilla  extract 

Dissolve  the  gelatin  in  the  milk;  place  in  a  double  boiler  and  bring 
to  the  boiling  point.  Beat  the  whites  of  the  eggs  imtil  stiff,  and  put  in 
the  ice  chest  until  needed.  Beat  the  yolks  imtil  light,  adding  the  sugar 
gradually ;  pour  this  very  slowly  into  the  boiling  milk,  stirring  constantly. 
Cook  for  10  minutes,  or  until  creamy,  stirring  as  before.  Remove  from 
the  fire,  and  fold  in  the  whites  of  the  eggs.  Add  the  vanilla.  Turn  into 
a  quart  mould.     When  set,  serve  with  cream. 

Mrs.  Sarah  Walker  Dungan 

SPANISH  CREAM 

V2  box  gelatin  4  eggs  (yolks  and  whites  beaten 

1  quart  milk  separately) 

11/2  cups  sugar  1  teaspoon  vanilla 

Put  the  gelatin  in  the  milk  until  dissolved.  Beat  yolks  of  eggs  and 
1  cup  of  sugar  together.  Stir  into  the  milk  and  let  come  just  to  a  boil. 
Beat  whites  of  eggs  with  Yi  cup  of  sugar  to  a  stiff  froth.  Stir  in  quickly. 
Take  off  fire  and  put  in  moulds.     Served  with  cream. 

Miss  Mary  S.  Parry 

VELVET  CREAM 

%  box  gelatin  1  quart  cream 

1  coffee  cup  wine  Sugar  to  taste 

Warm  gelatin  and  dissolve  in  wine,  then  strain  quickly  into  cream. 
Sweeten  to  taste.     Put  into  a  mould.  Mrs.  Richard  Peters 


BOOK    OF    RECIPES 159 

ITALIAN  CREAM 

1  ounce  gelatin  Vi  teacup  boiling  water 

1  teacup  sherry  wine  1  teacup  (scant)  sugar 

1  pint  cream 

Soak  gelatin  all  night  in  sherry  wine.  In  morning,  pour  into  a  large 
bowl  and  melt  with  about  y^  teacup  of  boiling  water,  then  add  sugar 
and  cream.  When  cool,  beat  thoroughly  until  stiff  and  frothy  all  through. 
Put  in  mould  and  on  ice  till  served.  Mrs.  Samuel  P.  Wetherill 

QUEEN  VICTORIA'S  FAVORITE  DESSERT 

1  small  box  gelatin  2  lemons  (juice) 

Vz  pint  cold  water  2  small  bananas  (sliced) 

1/2  pint  boiling  water  2  oranges  (juice  and  pulp) 

2  cups  sugar  6  figs  (cut  fine) 

10  English  walnuts  (broken) 

Dissolve  gelatin  in  cold  water;  add  boiling  water,  sugar  and  juice 
of  lemons;  add  bananas,  oranges,  figs  and  English  walnuts  broken  in 
pieces.     Serve  with  cream.  Mrs.  Edmund  Webster 

UNCOOKED  QUICKLY  MADE  JELLY 

1  package  gelatin  Sugar  to  taste 

1  pint  cold  water  1  lemon 

1  pint  boiling  water  1  pint  wine  or  orange  juice 

Soak  gelatin  in  cold  water  for  10  or  15  minutes;  then  add  boiling 
water;  stir  until  gelatin  is  dissolved,  then  sweeten,  add  juice  and  grated 
rind  of  lemon  and  wine  or  orange  juice.     Mrs.  Samuel  P.  Wetherill 

CHOCOLATE  SPONGE 

(Uncooked) 

4  eggs  1  teaspoon  cold  water 

1  cup  sugar  2  squares  chocolate 

3/4  teaspoon  gelatin  Vanilla  (bean  preferable) 

Melt  gelatin  in  a  teaspoon  of  cold  water;  beat  the  yolks  of  eggs  very 
light ;  add  sugar  and  beat  again.  Melt  the  chocolate,  pour  5  tablespoons 
of  boiling  water  over  the  dissolved  gelatin.  Mix  all  these  ingredients 
together  and  flavor.  Beat  whites  of  eggs  very  light;  add  to  other  in- 
gredients, pour  into  frapp6  glasses  and  put  in  a  cold  place.  Serve  with 
whipped  cream.  Miss  Helen  Lippincott 


160  NEW    CENTURY    CLUB 

CHOCOLATE  BLANC   MANGE 

1  box  Cox's  gelatin  1  pint  cream 

1  quart  milk  1  pound  white  sugar 

1  cup  (large)  grated  chocolate 

Boil  gelatin  in  as  little  water  as  possible  to  dissolve.  Put  in  a  double 
boiler  the  milk,  cream  and  white  sugar.  When  boiling,  stir  in  grated 
chocolate,  mixed  in  a  little  cold  milk;  then  stir  in  the  gelatin  and  boil 
all  together  for  5  minutes,  and  pour  into  forms  to  congeal.  Turn  out  and 
serve  with  cream.  Mrs.  J.  Gibson  McIlvain 

CHOCOLATE  WHIP 

3  eggs  1  tablespoon  (heaping)  grated  un- 

1  tablespoon  cornstarch  sweetened  chocolate 

4  tablespoons  sugar  1  tablespoon  hot  water 

1  pint  milk 

Beat  the  yolks  of  eggs,  cornstarch  dissolved  in  a  little  water,  and 
3  tablespoons  of  sugar  imtil  light.  Dissolve  chocolate,  1  tablespoon  of 
sugar,  and  hot  water.  When  dissolved,  add  milk  heated  to  boiling  point. 
Pour  the  hot  mixture  over  the  beaten  eggs  and  sugar  and  cook  in  a  double 
boiler,  stirring  constantly  until  it  thickens.  When  cool,  flavor  with 
vanilla  and  place  on  the  ice.  When  ready  to  serve,  half  fill  small  punch 
glasses  with  the  custard,  and  heap  whipped  cream,  sweetened  and  flavored, 
over  it.     This  custard  can  also  be  poured  over  stale  cake  and  served. 

Mrs.  Frederick  L.  Seeger 

LEMON  BUTTER 

2  lemons  3^  pound  granulated  sugar 

3  eggs  Butter  the  size  of  an  egg 

Grated  rind  of  1  and  pulp  of  2  lemons,  carefully  remove  the 
seeds.  Add  sugar,  butter.  Beat  all  together  in  an  agate  bowl  and  allow 
it  to  boil  slowly  10  to  15  minutes.  Then  beat  eggs  very  light  and  add  to 
the  mixture.     Boil  up  once,  take  off  the  fire  and  put  in  cool -place. 

Mrs.  Mary  T.  Nichols 

AN  ITALIAN  DESSERT 

First  boil  1  quart  large  chestnuts;  shell  and  skin  them;  put  through 
chopper;  season  with  sugar  and  vanilla,  or  sherry.  Serve  in  glasses, 
with  whipped  cream  on  top.  Mrs.  Henry  C.  McIlvaine 


You  break  the  ice  and  do  this  feat. — Taming  of  the  Shrew. 


U  (161) 


LEMON  ICE 

Juice  of  6  lemons  (strained)  1  quart  cold  water 

3  cups  sugar  Whites  of  4  eggs 

Freeze  until  very  hard.     This  will  be  enough  for  16  people. 

Mrs.  Matthew  James  Grier 


OLD-FASHIONED  LEMON  ICE  CREAM 

Oil  from  the  rind  of  2  lemons  1  quart  milk  from  top  of  bottles 

6  lumps  loaf  sugar  i/^  pint  cream 

1  cup  granulated  sugar  1  tablespoon  (heaping)  flour 

Put  the  2  lemons  in  boiling  water.  When  the  rind  is  thoroughly 
softened  rub  it  with  the  loaf  sugar  to  extract  the  oil.  Dissolve  loaf  sugar 
in  a  little  of  the  cream  on  the  back  of  the  stove ;  make  a  paste  of  the  flour 
with  a  little  of  the  same  cream.  In  the  meantime,  have  the  rest  of  the 
cream  and  milk  on  the  stove  with  the  granulated  sugar  dissolving  in  it. 
Use  double  boiler.  Stir  in  the  paste,  let  boil  10  minutes,  then  stir  in  loaf 
sugar.     Let  cool,  then  freeze. 

Miss  Emma  R.  Jack 

LEMON  SHERBET 

1  quart  milk  Juice  of  3  lemons 

Rind  of  1  lemon  3  eggs 

Scald  together  milk  and  rind  of  1  lemon;  then  put  in  freezer.  When 
frozen,  or  when  it  begins  to  harden,  add  the  juice  of  3  lemons  and  the 
well-beaten  whites  of  3  eggs;  then  freeze  imtil  solid. 

Mrs.  Edward  L.  Reynolds 


ORANGE  MOUSSE 

1*4  pints  cream  Juice  of  2  oranges 

Rind  of  1  orange  (grated)  14  pound  stale  macaroons  (grated) 

6  ounces  sugar 

Whip  the  cream  to  a  stiff  froth,  stir  all  the  ingredients  into  it,  and 
freeze  as  you  do  ice  cream. 

Mrs.  Charles  F.  Godshall 

(163) 


164  NEW    CENTURY    CLUB 

ORANGE  MOUSSE 

1  quart  cream  1  cup  orange  juice 

1  cup  sugar  3  eggs  (yolks) 

Whip  cream  to  a  stiff  froth.  Add  sugar  (which  has  been  dissolved  in 
a  little  water  over  the  fire)  to  strained  orange  juice,  then  the  well  beaten 
yolks  of  eggs,  and  beat  rapidly  for  about  3  minutes.  Place  in  a  freezer 
and  allow  same  to  remain  about  3  hours  after  it  has  been  frozen. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 


PINEAPPLE  ICE 

1  can  Hawaiian  pineapple  1  cup  boiling  water 

2  cups  granulated  sugar  1  tablespoon  sherry  wine 

White  of  1  egg 

Dissolve  sugar  in  the  water,  add  fruit  with  its  juice,  and  sherry. 
Then  freeze,  and  just  before  packing,  stir  in  the  well-beaten  white  of  egg. 

Apricot  Ice  can  be  made  from  this  recipe,  using  a  can  of  apricots  in 
place  of  the  pineapple. 

Mrs.  J.  Howard  Gaskill 


PEACH  DELIGHT 

On  a  mound  of  peach  ice  cream  place  half  a  fresh  peach,  the  cut 
surface  being  sprinkled  with  powdered  sugar  and  the  hollow  filled  with 
Strawberry  or  Raspberry  Ice. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 

FROZEN  CUSTARD 

1  quart  cream  V2  poimd  sugar 

6  yolks  of  eggs  Flavor  to  taste 

Put  the  cream  on  to  boil  in  a  farina  boiler.  Beat  yolks  and  sugar 
together  until  light;  then  stir  into  the  boiling  cream.  Stir  continually 
until  it  thickens,  and  then  stand  aside  to  cool.  Add  the  flavoring. 
When  cold,  freeze.     This  quantity  will  serve  8  persons. 

Mrs.  Wilbur  F.  Litch 


BOOK     OF    RECIPES  165 

APPLE  FRAPPE 

A  rich,  smooth  apple  sauce,  sweetened  and  flavored  with  lemon  juice. 
Freeze  and  serve  with  a  sauce  of  cream  flavored  with  vanilla. 

Miss  Clara  Comegys 

MAPLE  FRAPPE 

1  cup  maple  syrup  4  eggs 

1  pint  whipping  cream 

Heat  syrup  in  double  boiler.  Add  yolks  of  eggs  to  syrup  and  cook 
3  minutes.  When  cool,  add  well-beaten  whites  and  the  pint  of  cream, 
beaten  stiff.     Pack  in  freezer  and  let  stand  2  hours. 

Mrs.  Thomas  Raeburn  White 

FROZEN  MARSHMALLOW  CREAM 

,  iVz  pints  whipped  cream  11/2  dozen  marshmallows 

Sherry  wine  to  taste  11/2  pounds  candied  cherries 

IV^  dozen  walnut  meats 

Sweeten  and  flavor  the  whipped  cream  with  sherry  wine ;  cut  or  pull 
the  marshmallows  in  pieces;  cut  the  candied  cherries  in  pieces;  break 
up  the  walnuts.  Mix  all  into  cream  and  put  in  mould.  Pack  in  ice  2  to 
3  hoiu-s.     Serve  in  glasses.     Very  good  quick  dessert. 

Mrs.  Alexander  Patton 


^resfcrtieb— Canneli 

//  may  well  be  called  Jove's  tree  when  it  drops  forth  such  fruit. — As  You  Like  It. 


(167) 


RHUBARB  PRESERVE 

6  pounds  rhubarb  V^  pound  blanched  ahnonds 

7  pounds  sugar  1/2  dozen  lemons 

Boil  rhubarb  until  tender,  then  add  sugar  and  nuts  (chopped),  and 
boil  2  minutes  longer — about  40  minutes  in  all — though  boil  until  satis- 
factory consistency.  Some  rhubarb  requires  a  little  water  to  start  it. 
The  lemons  should  be  sliced  and  added  when  rhubarb  is  first  put  on. 

Mrs.  C.  L.  Hutchinson 

TO  PRESERVE  PINEAPPLE  WITHOUT  COOKING 

Prepare  pineapple  as  for  preserving — poimd  for  pound.  Put  in  a 
cool,  dark  place  for  3  days.  Stir  well  twice  a  day  with  a  wooden  spoon. 
Then  put  in  jars.  It  will  be  perfectly  clear  and  taste  like  fresh  fruit,  and 
keep  indefinitely. 

Raspberries  may  be  prepared  the  same  way,  but  are  not  as  rich  as 
the  cooked  kind,  but  are  delicious  when  strained  and  used  for  flavoring — 
such  as  Bavarian  Cream,  etc. 

Mrs.  a.  W.  Robinson 

SUN-PRESERVED   STRAWBERRIES 

To  every  pound  of  fruit  allow  three-quarters  pound  of  sugar.  Place 
over  the  fire  in  a  preserving  kettle  and  bring  to  a  boil.  When  cooked  about 
3  minutes  turn  out  on  large  flat  platters  and  expose  to  the  full  rays  of  the 
sun  most  of  the  day,  occasionally  stirring  that  all  may  be  equally  sim 
cooked.  Repeat  this  the  second  day,  when  the  juice  will  usually  be  suf- 
ficiently thick  to  put  them  away  in  airtight  jars.  By  this  method  the 
berries  are  full  and  firm  and  the  juice  rich. 

Mrs.  Morgan  Bunting 

CHERRIES   (PRESERVED  UNCOOKED) 

Stone  firm  cherries  and  cover  24  hours  with  vinegar.  Then  drain 
off  vinegar;  weigh  the  fruit.  Take  1  pound  sugar  to  every  pound  of 
fruit,  and  let  stand  in  a  cool  place  for  9  days,  stirring  well  daily.  Put 
in  air-tight  jars.     Same  vinegar  can  be  used  twice. 

Miss  Anna  L.  Coale 

(169) 


170  NEW     CENTURY     CLUB 

GRAPE   CONSERVE 

5  pounds  grapes  1  cup  nuts 

3  pounds  sugar  1  cup  raisins 

3  oranges 

Pulp  the  grapes,  cook  the  skins  and  pulps  separately,  press  pulp 
through  a  sieve  and  put  both  together  and  cook  5  or  10  minutes;  then 
add  the  sugar  next,  the  grated  rind  of  1  orange  and  the  juice  of  3,  the 
chopped  nuts  and  raisins.    Cook  5  minutes,  put  in  jars  and  seal. 

Mrs.  Laura  Chandler  Booth, 
President,  The  New  Century  Club  of  Kennett  Square,  Pa. 

SPICED   GRAPE 

5  pounds  Concord  grapes  V2  teaspoon  cloves 

3  pounds  sugar  2  teaspoons  cinnamon  and  allspice 

Vinegar  to  taste 

Pulp  the  grapes,  boil  the  skins  until  tender.  Cook  the  pulp  and 
strain  through  a  sieve  to  remove  the  seeds.  Add  the  pulp  to  the  skins, 
put  in  the  sugar  and  spices,  and  vinegar  to  taste  and  boil  thoroughly. 
Cool  and  put  in  tumblers.  Mrs.  T.  William  Kimber 

KIMBALLED   CHERRIES 

Take  sour  cherries,  stone  and  put  in  a  crock,  cover  with  vinegar 
and  let  them  stand  24  hours.  Pour  off  the  vinegar  and  add  sugar,  pound 
for  pound;  stir  thoroughly  every  day  until  sugar  is  entirely  dissolved.  It 
sometimes  takes  10  days  before  the  sugar  is  dissolved.  The  cherries  are 
then  ready  for  use,  and  keep  without  sealing. 

Mrs.  William  Simpson,  Jr. 

PLUM   CONSERVE 

5  pounds  blue  plums  2  pounds  raisins 

4  pounds  sugar  1  pound  English  walnuts 

5  oranges 

Slice  oranges  thin,  rind  and  all.  Not  whole  slices.  Put  all  ingre- 
dients, except  the  nuts,  in  preserving  kettle;  and  allow  to  simmer,  not 
boil  hard,  for  about  ^  of  an  hour,  or  until  the  orange  rind  is  tender. 
Just  before  taking  from  fire,  break  the  walnuts  in  quarters  and  stir  in 
with  the  mixture.     Put  in  air-tight  glass  jars. 

Mrs.  William  Simpson,  Jr. 


BOOK    OF    RECIPES 171 

PERSIAN  PLUM 

(Mrs.  M.  B.  Torr's  recipe) 

2  small  baskets  blue  plums  2  oranges 

1  pound  seedless  raisins  1  pound  walnut  meats 

Remove  seeds  from  oranges  and  pliims,  but  do  not  peel.  Grind  all 
fruit  in  meat  grinder,  and  add  ^  pound  of  sugar  to  1  pound  of  mixture. 
Cook  20  minutes  and  before  taking  from  fire,  add  broken  walnut  meats. 
Put  in  jelly  glasses. 

Miss  Anne  Heygate-Hall 


SPICED  PEACHES 

7  pounds  fruit  1  pint  vinegar 

3  pounds  sugar  V2  ounce  whole  cloves 

2  otmces  stick  cinnamon 

Tie  up  the  spices  in  little  bags,  3  or  4.  Boil  sugar,  spices  and  vinegar 
together.  Pour  over  the  fruit  and  let  stand  over  night.  In  the  morning 
put  the  syrup  on  to  boil.  When  boiling  hot,  put  in  the  fruit  and  cook 
until  tender.  Take  out  the  fruit,  boil  the  syrup  down  until  just  enough 
to  cover  the  fruit.     Put  in  jars  for  keeping. 

Mrs.  Charles  H.  Guilbert 


SPICED  WATERMELON  RIND 

7  potmds  watermelon  rind  1  teaspoon  alum 

3  pounds  granulated  sugar  Ginger  root 

1  pint  vinegar  Cinnamon  stick 

1/2  cup  salt  Whole  cloves 

Select  a  watermelon  with  a  very  thick  rind,  the  long,  narrow  melons 
often  have  the  thickest.  Cut  the  rind  into  pieces  about  4  or  5  inches 
square;  if  too  small  they  will  not  be  juicy  when  preserved.  Cut  away 
the  pink  inner  part,  and  pare  off  the  outer  green  skin.  Cover  with  cold 
water,  adding  salt,  let  stand  over  night,  then  drain  and  weigh,  parboil 
in  alum  and  ginger  water  until  tender  (1  teaspoon  of  alum  and  two  or 
three  pieces  of  scraped  ginger  root).  Add  a  few  more  pieces  ginger  root, 
also  cinnamon  stick  and  a  few  whole  cloves.  Add  rind  drained  from 
ginger  water,  and  cook  in  syrup  until  rind  is  clear. 

Mrs.  E.  B.  Waples 


172  NEWCENTURYCLUB 

PEAR  CHIPS 

8  pounds  pears  (hard  big  white  ones)  2  ounces  green  ginger 

8  pounds  sugar  6  lemons 

1  glass  cold  water 

Cut  pears  into  small  thin  slices.  Pare  the  ginger  and  cut  into  small 
pieces,  Ctft  the  lemons  very  fine,  and  put  in  the  rinds  of  2.  Boil  until 
clear  and  put  into  glasses. 

This  recipe  I  have  used  for  many  years,  and  is  always  liked  by  every 
one,  and  yet  has  never  been  in  any  cook  book  that  I  know  of. 

Mrs.  Samuel  Scoville,  Jr. 

CHIPPED  PEARS 

8  pounds  pears  (under  ripe)  V^  pound  candied  ginger  root 

8  pounds  grantilated  sugar  4  lemons 

Pare  and  cut  the  pears  into  tiny  pieces  (>^  inch).  Slice  the  ginger, 
and  let  pears,  sugar  and  ginger  boil  together  slowly  1  hour.  Then  slice 
in  the  lemons  (which  have  been  boiled  whole  in  clear  water  before  slicing) 
and  boil  another  hour.     Put  in  tumblers. 

A  box  of  Canton  ginger  to  about  12  pounds  of  pears. 

Mrs.  T.  William  Kimber 

GINGER  PEARS 

(As  used  in  the  family  of  General  Putnam) 

1  peck  cooking  pears  2  pints  water 

6  pounds  granulated  sugar  4  ounces  fresh  ginger  root 

Pare  and  cut  into  eighths  the  cooking  pears.  Make  a  syrup  of  the 
sugar  and  water.  Add  the  pears,  and  ginger  root  cut  up  into  very  small 
pieces.     Cook  slowly  about  4  hours.  Mrs.  Lewis  M.  Johnson 

SPICED  WATERMELON  RIND 

8  pounds  watermelon  rind  4  poimds  granulated  sugar 

1  quart  white  wine  vinegar  1  ounce  whole  cloves 

Yz  oimce  stick  cinnamon 

Cover  rind  with  cold  water,  boil  until  slightly  tender.  Take  out 
and  drain.  Boil  sugar,  vinegar  and  spices  together,  pour  over  rind. 
Second  day,  boil  liquor  again,  pour  over  rind.  Third  day,  boil  rind  and 
liquor  together  about  15  minutes.     Put  in  sealed  jars. 

Mrs.  Allen  R.  Mitchell 


BOOK     OF    RECIPES  173 

BRANDIED  PEACHES 

Use  clingstone  peaches.  Remove  the  skin  by  dropping  for  a  few 
minutes  into  strong  lye,  then  rubbing  with  a  coarse  towel.  Throw  into 
clean,  cold  water  and  remove  the  remaining  blemishes  with  a  sharp  knife. 
Make  a  sjonip,  allowing  yi  pound  of  sugar  and  yi  cup  of  water  to  each 
pound  of  fruit.  When  the  syrup  boils,  remove  the  scum  and  put  in  the 
peaches,  a  few  at  a  time.  Boil  until  quite  tender,  then  remove  and  place 
on  large  dishes  to  cool.  Fill  jars  a  little  more  than  half  full  of  peaches, 
and  cover  with  the  syrup  in  proportion  of  1  quart  of  syrup  to  1  quart 
of  brandy  well  mixed,  the  syrup  to  be  cold  before  mixing. 

Mrs.  Josephine  L.  Adams 


fellies— famg 

As  clear  as  yonder  Venus  in  her  glimmering  sphere. — Merchant  of  Venice. 


(175) 


CURRANT  JELLY 

Take  fresh  ripe  ctirrants,  not  soft,  and  if  possible,  not  gathered  after 
rainy  weather.  They  are  best  early  in  July.  Wash  clean,  and  pick  out 
all  leaves  and  imperfect  fruit.  Put  into  a  preserving  kettle,  mash  just 
enough  to  make  a  little  juice  in  the  bottom  of  the  kettle.  Cover  the 
kettle  and  put  on  a  slow  fire  till  all  the  skins  are  broken  and  the  fruit  is 
soft  enough  to  strain.  Strain  through  a  bag  hung  out  of  a  draft,  in  a 
moderately  warm  place.  Measure  the  juice,  and  to  every  pint  of  juice 
weigh  out  a  pound  of  granulated  sugar.  Put  the  juice  into  a  clean  uncov- 
ered kettle,  and  after  it  comes  to  the  boiling  point,  if  the  quantity  is  large 
-let  it  boil  hard  20  minutes.  When  the  juice  is  put  on  to  boU,  put  the 
sugar  in  a  clean  roasting  pan  (it  is  nicer  to  line  it  with  white  paper)  and 
put  it  in  the  oven.  When  the  juice  has  boiled  20  minutes  and  the  sugar 
is  very  hot,  pour  the  sugar  into  the  boiling  juice.  It  will  hiss  and  instantly 
dissolve.  Let  the  mixture  boil  up  without  stirring,  and  then  try  a  little 
on  a  saucer.  If  it  wrinkles  as  you  push  it  together  the  jelly  is  done. 
Remove  from  the  fire  immediately.  Have  the  glasses  very  clean  and 
sitting  on  a  tray  covered  with  a  warm  wet  cloth.  Put  the  jelly  into  the 
glasses  with  a  pointed  ladle  and  set  aside  to  cool.  When  cold  cover  with 
paraffine,  and  then  the  metal  tops. 

Perfect  jelly  should  be  clear,  smooth  and  just  firm  enough  to  quiver 
but  not  fall  when  turned  out  of  the  tumbler. 

If  this  recipe  is  exactly  followed,  it  cannot  fail.  I  have  made  it  year 
after  year,  and  it  has  never  failed. 

Gooseberries  can  be  used  by  the  same  recipe,  and  make  a  delicious 
jelly  to  serve  with  cream  cheese  and  salad. 

Mrs,  H.  S.  Prentiss  Nichols 

CALF'S  FOOT  JELLY 

1  set  feet  1  pound  sugar 

4  eggs  (whites)  1  pint  Lisbon  wine 

V2  pint  hot  water  3  lemons 

Boil  a  set  of  feet  in  water  and  let  cool;  add  the  whites  of  eggs,  hot 
water,  sugar,  wine,  juice  of  3  lemons,  and  half  of  the  rind  grated  fine.  Run 
the  jelly  in  a  flannel  bag  before  the  fire — a  good  plan  is  to  hang  the  bag 
between  two  chairs  and  let  it  drip  into  the  mould. 

Mrs.  George  F.  Klemm 

12  (177) 


178  NEWCENTURYCLUB 

CRANBERRY  JELLY 

1  quart  cranberries  1  pound  sugar 

1  pint  water  1  pint  boiling  water 

Put  on  the  cranberries  with  the  water,  cook  until  soft,  then  pass 
through  a  strainer  with  the  boiling  water.  Add  the  sugar  and  boil  20 
minutes.     This  always  jells.  Miss  G,  B.  McIlhenny 

C.  O.  R.  R.  JELLY 

1  quart  currant  juice  1  pound  raisins  (stoned) 

1  quart  red  raspberry  juice  2  oranges 

5  pounds  sugar 

Cook  together  ^  of  an  hour.  Cut  rind  of  orange  in  small  pieces, 
use  whole  of  orange.  It  takes  about  4^  quarts  of  red  raspberries,  or  4 
quarts  of  currants  for  a  quart  of  juice.         Mrs.  James  Mapes  Dodge 

MINT  JELLY 

1  quart  apple  juice  4  teaspoons  vinegar 

1  pound  granulated  sugar  1  teaspoon  essence  of  spearmint 

Boil  apple  juice  and  sugar  as  for  any  jelly,  and  just  before  taking 
from  the  fire  add  vinegar  and  spearmint,  and  color  to  liking  with 
Standard  Color  Paste — "Leaf  Green."  Use  Blush  apples  or  those 
which  will  make  light-colored  jelly.  Mrs.  J.  Howard  Gaskill 

SPICED   CRABAPPLE  JELLY 

1  peck  crabapples  1  cup  mixed  whole  spices  (cloves,  cin- 

5  cups  vinegar  namon,  allspice,  tied  in  bag) 

Sugar  Water  to  nearly  cover 

Stew  until  soft,  strain,  boil  up  and  add  equal  amount  of  sugar,  then 
boil  until  it  jellies.     Delicious  served  with  meat. 

Mrs.  Frank  H.  Burpee 

GRAPE  JAM 

Wash  bunches  of  grapes.  Pulp  them,  cook  skins  until  soft;  cook 
pulp  separately  until  soft  enough  to  press  from  seeds  through  the  colander. 
Put  skins  and  pulp  together;  to  every  cupful  add  Yi  cup  of  sugar  and 
cook  slowly  for  yi  hour.  It  depends  on  your  taste  how  you  like  it,  jellied 
or  more  so,  when  to  remove  from  the  stove. 

Mrs.  C.  L.  Hutchinson 


BOOK     OF    RECIPES  179 

HEAVENLY  JAM 

6  pounds  Concord  grapes  1  pound  seedless  raisins 

5  pounds  granulated  sugar  4  large  oranges 

1  cup  chopped  English  walnuts 

Skin  grapes  and  cook  pulp  15  minutes.  Put  through  sieve  to  remove 
seeds.  Add  skins  to  pulp ;  add  sugar,  juice  and  chipped  rind  of  oranges. 
Boil  20  minutes.  Add  nuts  5  minutes  before  removing  from  fire.  This 
recipe  is  well  named. 

Mrs.  Spencer  Kennard  Mulford 

HEAVENLY  JAM 

ly-i  quarts  pie  cherries  (pitted)  iVz  pounds  raisins  (seeded) 

5  pounds  white  sugar  4  oranges  (rind  and  juice) 

Boil  40  minutes. 

Mrs.  Henry  P.  Costill 

ORANGE  MARMALADE 

4  large  oremges  1  lemon 

1  grapefruit 

Slice  on  slaw  cutter,  skins  and  all,  removing  seeds;  weigh  and  add 
three  pints  of  water,  to  every  potmd  of  pulp;  let  stand  over  night;  then 
boll  tmtil  the  skin  is  clear  (about  yi  hour) ,  and  let  stand  over  night  again. 
Then  weigh  and  add  1  pound  of  sugar  to  1  pound  of  pulp,  boil  down  to 
required  thickness. 

Mrs.  Henry  C.  McIlvaine 

ORANGE  MARMALADE 

Cut  in  halves  12  large  Seville  oranges;  remove  seeds  and  put  in  a 
basin,  covering  with  1  pint  of  boiling  water.  Let  stand  over  night. 
Squeeze  the  orange  juice  in  a  basin  with  as  much  of  the  pith  as  will  come 
away.  (The  pith  is  all  used  as  well  as  the  peel.)  To  every  pound  of  fruit 
allow  3  pints  of  cold  water  and  stand  over  night.  The  next  day  add  the 
strained  water  from  the  pips  and  boil  down  until  the  peel  is  soft  like 
marmalade.  Now  weigh  the  fruit  again  and  to  every  poimd  of  fruit 
add  1  pound  of  loaf  sugar  (granulated  sugar  will  do) ;  boil  again  40  min- 
utes, pour  into  jars  or  glasses  and  tie  down. 

Mrs.  H.  J.  Kaltenthaler 


180  NEW    CENTURY    CLUB 

ORANGE  MARMALADE 

2  oranges  2  lemons 

2  grapefruits 

Cut  very  thin,  using  all  save  seeds  and  hard  centers.  Add  twice  as 
much  water  as  you  have  fruit  by  measurement.  Stand  24  hours.  Second 
day  boil  10  minutes  and  again  stand  24  hours.  Third  day  add  1  pint  of 
sugar  to  every  pint  of  fruit.     Boil  \}^  hours,  or  tintil  done. 

Mrs.  Lewis  M.  Johnson 


ORANGE  MARMALADE 

6  oranges  4  lemons 

Slice  as  thin  as  possible,  leaving  out  nothing  but  seeds.  Weigh  and 
add  3  pounds  of  water  to  1  pound  of  fruit.  Let  stand  24  hours.  Boil 
until  rinds  are  tender.  Let  stand  another  24  hours.  Add  sugar  pound 
to  pound.  Boil  until  it  jellies.  Each  boiling  will  take  ^  to  ^  hoiu*. 
This  quantity  makes  about  15  pints. 

Miss  Annie  Heacock 


GRAPEFRUIT  MARMALADE 

1  large  grapefruit  1  large  orange 

1  large  lemon 

Cut  in  sections  and  run  through  the  grinder,  using  all  but  the  seeds. 
Cover  with  12  cups  of  water,  14  cups  of  sugar.  Let  stand  24  hours.  Boil 
until  the  proper  consistency. 

Mrs.  Abner  H.  Mershon 


MARMALADE 

1  orange  1  grapefruit 

1  lemon 

Shred  the  fruit.  Add  three  times  as  much  water  as  fruit.  Let  stand 
over  night.  In  the  morning  cook  10  minutes.  Let  stand  until  next 
morning.  Measure  and  add  as  much  sugar  as  you  have  fruit  and  water. 
Cook  2  hours  after  it  begins  to  boil.     Put  in  glass  jars  or  tumblers. 

Mrs.  James  A.  Develin 


BOOK     OF    RECIPES  181 

AMBER  MARMALADE 

1  grapefruit  1  orange 

1  lemon 

Cut  grapefruit,  orange  and  lemon  in  small  sections;  remove  seeds 
and  tough  parts;  then  put  in  meat  grinder;  grind,  saving  all  juice.  Meas- 
ure the  fruit  in  a  cup,  and  add  to  it  three  times  the  quantity  of  water. 
Now  meastue  it  again,  and  add  cup  for  cup  of  sugar.  Put  it  over  fire 
and  boil  steadily  about  2  hours,  imtil  it  jellies.  This  quantity  always 
makes  12  jelly  glasses,  and  sometimes  more.  The  product  should  have 
a  limpid  appearance,  quite  different  from  the  mushy  look  of  some  marma- 
lades.    Stir  as  little  as  possible  during  the  2  hours  or  more  of  cooking. 

Mrs.  C.  L.  Hutchinson 

RHUBARB   MARMALADE 

3  pounds  rhubarb  V2  pound  English  walnut  meats 

2  poimds  granulated  sugar  (chopped  fine) 

Juice  of  2  lemons 

Skin  stalks  and  cut  in  small  pieces.     Cook  y^  hour  or  longer. 

Miss  Sarah  C.  Sower 

APRICOT  MARMALADE 

3  pounds  dried  apricots  3  quarts  cold  water 

7  pounds  granulated  sugar 

Wash  fruit  very  thoroughly,  cut  in  small  pieces  and  let  soak  in  the 
water  48  hoiurs.  Put  on  fire  and  cook  15  minutes.  Add  sugar  and  boil 
yi  hour. 

Mrs.  Walter  C.  McIntire 

PLUM   COMPOTE 

6  pounds  plums  2  pounds  seeded  raisins 

6  pounds  sugar  1  pound  EngUsh  walnut  meats  (chopped 

6  oranges  fine) 

Stone  the  plums;  add  sugar,  juice  of  oranges,  the  rind  (which  should 
be  peeled  off  very  thin  and  cut  in  small  bits,  or  ground),  seeded  raisins 
and  walnut  meats.  Cook  as  you  would  marmalade,  and  put  away  in 
jars  or  glasses. 

Mrs.  W.  Duffield  Robinson 


182  NEW    CENTURY    CLUB 

DELICIOUS  CONSERVE 

4  quarts  large  blue  plums  1  pound  seeded  raisins 

Brown  sugar  .  1  pound  figs  (cut  into  dice) 

V2  pound  nuts  (chopped) 

Cut  plums  in  half,  cook  slowly  until  tender.  Add  equal  parts  of 

brown  sugar  and  cook  until  of  desired  consistency.  Just  before  reaching 
this  stage  add  raisins,  figs  and  nuts. 

Mrs.  H.  J.  Kaltenthaler 


Cake 


The  making  of  the  cake,  the  heating  of  the  oven  and  the  baking. — Troelus  and  Cressida. 


(183) 


A  general  rule  for  making  cake  is  first  to  measure  accurately.  Mix 
in  bowl  (not  tin)  and  use  a  wooden  spoon.  Beat  yolks  and  whites  of  eggs 
separately  unless  otherwise  directed  in  the  recipe.  Cream  the  butter 
before  adding  sugar,  beat  them  together  very  light  before  adding  eggs. 
The  oven  must  be  ready  as  soon  as  cake  is  mixed.  Do  not  jar  it  by 
opening  oven  door.  Be  sure  it  is  done,  then  turn  out  on  a  sieve  and  leave 
till  cold.— (Ed.) 


ORANGE  CAKE 


2  cups  sugar 

V2  cup  butter  (cream  together) 
4  eggs  (yolks  to  be  used  first) 
1  cup  milk 


2V2  cups  flour 

2  teaspoons  baking  powder  (beaten  in 

the  stiff  whites  of  the  eggs) 
1  orange  (grated  rind  and  juice) 


Bake  in  layer  oans  in  moderate  oven. 

Icing 

2Vi  cups  confectioner's  sugar  4  tablespoons  cream  or  milk 

1  orange  (grated  rind  and  juice) 

Mrs.  Robert  Beattie 


1  dozen  eggs 
1  poimd  flour 
1  pound  butter 

1  potmd  sugar 

2  pounds  raisins 


FRUIT   CAKE 

1  teacup  molasses 
1  nutmeg 

1  wineglass  brandy 
1  teaspoon  soda  (dissolved  in  boiling 
water) 
1  pound  citron 


Flour  the  fruit  and  mix  all  together  except  the  citron.  Put  in  the 
pan  in  la3^ers,  first  a  layer  of  batter,  then  one  of  citron,  sliced  very  thin; 
the  last  layer  must  be  of  batter.  Bake  5  hotu-s  in  slow  oven.  Half 
quantity  takes  3  hotu-s  to  bake,  or  they  can  be  baked  at  a  baker's  shop 
very  perfectly  at  slight  cost. 

This  has  been  tried  and  proved,  being  an  old  family  recipe  not  to  be 
found  in  any  cook  book  that  I  have  ever  seen. 

Mrs.  Fred  W.  Taylor 

(185) 


186  NEW    CENTURY    CLUB 

FRUIT  CAKE 

V2  pound  butter  Vi  pound  candied  or  preserved  apricots 

V2  pound  pulverized  sugar  Vi  pound  candied  or  preserved  pineapple 

8  eggs  y^  pound  candied  orange  and  lemon 
1/2  pound  sifted  flour  peel 

34  pound  raisins  1  nutmeg  (grated) 

34  pound  Sultana  ^^  ounce  mace 

Vx  pound  citron  Vx  ounce  cinnamon 

Va  pound  candied  or  preserved  cherries  V2  ounce  cloves 

Vi  pound  candied  or  preserved  gages  1/2  gill  Jamaica  rum 

Vz  gill  brandy 

Stem  and  seed  the  raisins,  pick  over  sultanas,  shred  the  orange  and 
lemon  peel  and  citron  very  fine,  cut  remaining  fruit  into  tiny  dice,  beat 
the  butter  to  a  cream,  add  sugar  gradually  and  give  a  thorough  beating. 
Beat  eggs  (without  separating)  until  creamy,  add  them  to  butter  and 
sugar,  then  gradually  add  the  fioiir;  beat  well.  Mix  all  the  fruit  together 
and  flour  it  well,  add  the  spices  to  the  batter,  add  the  fruit,  mix  thoroughly, 
add  the  rum  and  brandy,  mix  again.  Line  around  straight-sided  cake  pan 
with  buttered  paper,  turn  in  the  mixture;  bake  in  a  very  slow  oven  4>^ 
hours;  when  done  take  from  pan  and  let  stand  over  night  to  cool;  next 
day  mix  1  pint  champagne,  yi  pint  best  brandy,  1  gill  strawberry  syrup 
together,  stand  cake  in  a  stone  butter  pot  and  pour  over  it  the  brandy 
mixture,  paste  top  of  pot  over  with  paper,  put  on  cover,  stand  in  cool 
place  one  month;  at  the  end  of  that  time  remove  paper,  turn  the  cake, 
paste  top  over  again  with  paper,  put  lid  on  and  let  stand  another  month 
and  it  is  ready  for  use. 

This  makes  a  7-poimd  cake  and  is  excellent. 

Mrs.  C.  Shillard-Smith 

FRUIT  CAKE 

1  pound  butter  1  glass  apple  jelly 

1  pound  sugar  2  pounds  seeded  raisins 

10  eggs  2  pounds  currants 

1  quart  sifted  flour  1  pound  chopped  dates 

2  teaspoons  baking  powder  1  pound  candied  shredded  citron  peel 

1  tablespoon  mixed  spices 

Cream  butter  with  sugar;  add  the  well-beaten  yolks  of  eggs,  sifted 
flour,  baking  powder,  apple  jelly,  raisins,  currants,  chopped  dates,  candied 
shredded  citron  peel,  mixed  spices,  and  the  beaten  whites  of  the  eggs. 
Turn  into  a  buttered  and  papered  cake  tin  and  bake  slowly  for  4  hours. 

Mrs.  Sarah  Walker  Dungan 


BOOK    OF    RECIPES 


187 


FRUIT  CAKE 


1  pound  butter 

1  pound  sugar 

12  eggs  (beaten  separately) 

1  cup  molasses 

1  pound  sifted  flour 

1  cup  sherry  wine 
1/2  cup  brandy 

2  pounds  soft  figs 

3  povmds  stoned  raisins 
2  pounds  currants 

1  tablespoon 


1/2  pound  citron  (cut  in  very  thin  strips) 
Vi  poimd  candied  orange  peel 
yx  pound  candied  lemon  peel 

2  lemons  (grated  rind) 

1/2  teaspoon  ground  cloves 

3  grated  nutmegs 

1  tablespoon  ground  cinnamon 

2  lemons  (juice) 
1  orange  (juice) 
Vi  teaspoon  soda 

(small)  groimd  mace 


Rub  butter  and  sugar  together,  stir  in  well-beaten  yolks  of  eggs, 
then  add  flour,  stirring  well,  then  well-beaten  whites  of  eggs;  now  add 
molasses,  sherry,  brandy,  lemon  juice,  spices,  and  soda  dissolved  in  a 
little  water.  Now  add  the  raisins  and  ourants,  grated  rind  of  lemon, 
and  candied  peel,  cut  fine.  Line  2  two-quart  pans  with  greased  writing 
paper.  First  pour  a  layer  of  batter  into  the  pan,  then  place  a  layer  of 
soft  whole  figs  (if  hard,  soak  in  the  wine  two  or  three  days),  then  another 
layer  of  the  batter,  then  a  layer  of  citron,  then  more  batter,  another  layer 
of  figs  and  another  of  batter.  This  should  be  baked  in  a  moderate  oven 
for  4  hotirs. 

A  recipe  I  have  frequently  used  and  foimd  excellent. 

Countess  of  Santa  Eulalia 


MRS.  S.  RHINE'S  FRUIT  CAKE 


4  pounds  raisins  (seeded) 

2  pounds  Sultana  raisins 

2  povmds  currants 

IV2  pounds  citron 

2  pounds  light-brown  sugar 

IV2  pounds  butter 

2  pounds  flour 


1/2  pint  New  Orleans  molasses 
2  gills  brandy 
2  gills  rose  water 
15  eggs 

1  teaspoon  ground  mace 

2  teaspoons  ground  cinnamon 
2  teaspoons  groimd  allspice 

2  teaspoons  ground  cloves 


Wash  and  dry  the  fruit,  cut  citron  ver>^  thin  and  small.  Mix  sugar, 
butter  and  yolks  of  eggs  well,  then  add  fruit  and  half  the  flour.  Add  the 
liquids,  the  rest  of  the  flour  and  spices;  last  the  whites  of  eggs,  beaten 
Hght.  Line  3  pans  with  well-greased  paper  (using  lard  to  grease  the 
paper).  Bake  in  a  slow  oven  about  4  hours;  turn  occasionally.  Cover 
with  paper  if  they  get  too  dark  on  top. 

Mrs.  Thomas  Shalcross 


188 


NEW     CENTURY     CLUB 


FRUIT  CAKE 


1  pound  butter 
1  pound  brown  sugar 
1  pound  flour 
10  eggs 

1  pound  citron 

2  pounds  cxirrants 

3  pounds  raisins 

V4  pound  orange  peel 


Vi  pound  lemon  peel 

1  pound  preserved  cherries 

1  nutmeg  (grated) 

1  tablespoon  ground  cinnamon 

y-i  tablespoon  ground  mace 

y-i  tablespoon  ground  cloves 

1  wineglass  Madeira  wine 

1  wineglass  brandy 


Steep  the  spices  in  the  brandy  over  night.  Creani  the  butter  and 
sugar.  Add  the  j^olks  of  eggs  and  beat  well.  Add  the  spices,  the  fruit, 
whites  of  eggs  (well  beaten)  and  then  the  fioiir.  Bake  in  a  stead}-  oven 
4  hours. 

Mrs.  Abner  H.  Mershon 


1  poimd  butter 

1  pound  sugar 

12  eggs 

1  tablespoon  cinnamon 

1  tablespoon  nutmeg 

1  tablespoon  allspice 

1  tablespoon  (scant)  cloves 

1  tablespoon  (scant)  mace 


MY  FRUIT  CAKE 

11/2  pounds  citron 
\y-i  poimds  raisins 
IV2  pounds  currants 

1  poimd  floixr 

4  ounces  blanched  almonds  (grated) 
4  wineglasses  orange  juice 

2  gills  brandy 

V2  tumbler  molasses 
1  teaspoon  soda 


Beat  butter  well  wdth  the  sugar.  Add  graduall}?-  the  eggs,  well  beaten 
separately,  then  mix  in  the  spices  and  the  fniit.  Use  part  of  flour  to 
sprinkle  on  the  fruit.     Flour  well  or  it  will  settle  at  the  bottom. 

Mrs.  H.  L.  Wayland 


FRUIT  CAKE 


13  eggs 

34  pound  citron 

IV2  pounds  sugar 

V4  pint  brandy 

ll^  poimds  flour  (browned) 

Cloves 

IV4  pounds  butter 

Cinnamon 

3V4  poimds  raisins 

Mace 

2y2  pounds  currants 

Nutmeg 

Mrs.  Livingston  E.  Jones 


BOOKOFRECIPES  189 

AN  EXCELLENT  SUBSTITUTE  FOR  REAL  FRUIT  CAKE 

2  cups  soft  white  sugar  1  pound  currants 

2  to  3  cups  butter  and  lard  mixed  y\  nutmeg 

4  cups  flour  1  teaspoon  ground  cloves 

3  cups  buttermilk  1  tablespoon  cinnamon 

1  pound  seeded  raisins  1  tablespoon  (scant)  baking  powder 

Pinch  of  salt 

If  desired,  a  wineglass  of  brandy,  rum  or  anything  of  this  character 
may  be  added  to  keep  the  cake  moist. 

Mrs.  James  B.  Thomas 


FRUIT  COOKIES 

1  cup  molasses  1  cup  raisins 

1  cup  brown  sugar  1  cup  currants 

1  cup  nut  meats  1  cup  dates 

Vz  cup  sour  cream  or  cold  coffee  Vi  pound  citron  (cut  fine) 

3  cups  flour  (more  may  be  necessary)  Vi  pound  lemon  peel  (cut  fine) 

1  teaspoon  soda  Vi  pound  orange  peel  (cut  fine) 

2  eggs  or  4  yolks  Spices 

Make  the  mixture  so  stiff  that  when  you  drop  it  by  spoonfuls  on  pan 
it  will  stand  up  in  little  rough  balls.  Place  them  so  that  they  may  spread 
in  baking  without  running  together.  Bake  in  moderate  oven  10  or  15 
minutes. 

We  always  make  these  at  Thanksgiving  and  Christmas. 

Mrs.  Grace  S.  Williams, 
President,  Bristol  Travel  Club,  Bristol,  Pa. 


SPONGE  CAKE 

4  eggs  y-i  weight  in  flour 

Full  weight  in  sugar 

Beat  whites  light  and  put  in  sugar;  beat  very  light;  then  beat  yolks 
light  and  put  them  in;  then  2  tablespoons  of  hot  water  and  flavoring; 
beat  well,  then  stir  in  flour  very  lightly  and  bake  in  moderate  oven  about 
30  minutes.  The  secret  of  this  cake  is  the  very  vigorous  beating  before 
the  flour  is  added,  and  then  simply  folding  in  the  flour  very  lightly  without 
any  beating,  and  baking  immediately. 

Mrs.  Benjamin  F.  Richardson 


190  NEW    CENTURY    CLUB 

SPONGE  CAKE 

4  eggs  (weigh  in  shells)  The  full  weight  in  sugar 
V^  weight  in  flour  Rind  and  juice  of  lemon 

Beat  eggs  separately,  then  mix  eggs  together.  Cover  sugar  with 
water  and  boil  5  minutes.  Pour  sugar  slowly  in  the  eggs  and  beat  until 
cold.  Add  lemon;  fold  flour  in  gently.  A  larger  cake  can  be  made  in 
same  manner  by  using  any  number  of  eggs. 

Mrs.  William  S.  Pilling 

SPONGE  CAKES 

5  eggs  1  lemon  (juice) 

1  cup  and  1  tablespoon  sugar  Vz  teaspoon  baking  powder 

1  cup,  less  1  tablespoon  flour  A  pinch  of  salt 

Separate  the  eggs,  adding  half  the  sugar  to  the  yolks  and  the  other 
half  to  the  whites,  beating  until  very  light.  Mix  together,  adding  the 
flour,  lemon  juice,  baking  powder  and  salt.    Bake  in  small  patty  pans. 

Mrs.  George  S.  Matlack 

CREAM   SPONGE  CAKE 

3  eggs  4  tablespoons  water 

1  cup  sugar  1  large  cup  flour 

2  large  teaspoons  yeast  powder 

Mix  yolks,  sugar,  water  together;  add  whites  and  flour — with  yeast 
powder  in  the  flour.     Bake  in  layers. 

Cream  for  Cake 

1  egg  Vz  cup  cream,  or  milk 
1/2  cup  sugar  1  teaspoon  of  flavor 

Mix  well,  boil  until  it  thickens.     Cool  cream  before  using. 

Mrs.  Charles  H.  Woolley 

NEVER-FAILING  SPONGE  CAKE 

5  eggs  Vi  cup  boiling  water 

2  cups  sugar  V2  teaspoon  cream  of  tartar 
2  cups  flour  Vz  lemon  (juice) 

Beat  yolks  first.  Add  cream  of  tartar  to  the  well  beaten  whites  and 
fold  in  lemon  juice  in  the  cake  batter. 

Mrs.  Charles  Reynolds  Simons 


BOOK    OF    RECIPES  191 

SPONGE   CAKE 

6  eggs  Full  weight  in  sugar 

V2  weight  in  flour  1  lemon 

Mix  the  well-beaten  yolks  of  eggs,  sugar,  then  lemon  juice  and  rind 
(grated),  then  stiffly  beaten  whites  of  eggs,  cutting  in  flour  last  of  all, 
with  wooden  ladle.  Do  not  stir  or  beat  the  sponge,  but  cut  it  across  and 
back  until  flour  is  absorbed.  This  makes  a  delicious  sticky  cake  and  not 
a  dry  choky  one.     Bake  in  turk's-head  pan  in  ordinarily  hot  oven. 

Mrs.  Henry  T.  Dechert 


"IDLEWILD"   CELEBRATED   SPONGE  CAKE 

4  eggs  Full  weight  of  eggs  in  sugar 

V^  weight  of  eggs  in  flour  1  lemon 

Beat  whites  thoroughly;  add  yolks,  one  at  a  time  (do  not  beat  them 
first);  continue  beating;  add  sugar  gradually,  beating  all  the  time;  juice 
and  rind  of  lemon;  small  quantity  of  cold  water  (1  teaspoon  of  water 
to  each  yolk) ;  lastly,  flour  stirred  in  carefully. 

Miss  Mary  Janney 

SPONGE  CAKE 

10  eggs  1/2  pound  flour  (sifted) 

1  poimd  sugar  2  lemons 

Separate  eggs,  beating  whites  stiff;  to  this  add  sugar,  then  yolks  of 
eggs  that  have  been  beaten  light,  then  rind  of  2  lemons  and  juice  of  one, 
and  lastly  the  flour.     This  is  enough  for  two  cakes. 

Miss  Edith  Sellers  Bunting 

SPONGE  CAKE 

10  eggs  V^  potmd  flour 

1  pound  granulated  sugar  1  lemon  (rind  and  juice) 

1  teaspoon  vinegar 

Beat  the  whites  of  eggs  very  light,  add  the  yolks  one  at  a  time,  add 
gradually  the  sugar,  lemon  juice  and  vinegar,  beating  all  the  time.  Then 
add  very  gently  the  flour,  well  sifted.  Bake  in  a  cool  oven.  If  you  like 
the  crumbly  crust,  dust  with  pulverized  sugar  before  baking. 

Mrs.  Lewis  F.  Shoemaker 


192  NEW    CENTURY    CLUB 

SPONGE  CAKE 

4  eggs  Full  weight  of  eggs  in  pulverized  sugar 

V2  weight  of  eggs  in  fioixr  1  lemon 

Sift  flour  three  times.  Sift  sugar  twice.  Beat  yolks  and  sugar 
together  and  add  2  tablespoons  of  hot  water  (not  boiling);  add  lemon 
juice  and  grated  rind;  add  flour.  Beat  whites  stiff  and  add  to  the  mix- 
ture.    Bake  in  2  layers,  or  in  small  cakes. 

Frosting  for  Layer  Sponge  Cake 

Whites  of  2  eggs,  beaten  stiff,  and  add  as  much  pulverized  sugar  as 
they  will  take.  Place  a  thin  layer  between  the  cakes  and  cover  the  cake 
on  top  and  sides.  Miss  Maude  G.  Hopkins 

SPONGE  CAKE 

10  eggs  1/2  pound  flour 

1  pound  sugar  1  gill  water 

2  lemons 

Pour  the  water  on  the  sugar  and  heat  until  it  commences  to  boil. 
Break  eggs  in  a  large  bowl.  Pour  boiling  sugar  on  eggs  as  you  start  beat- 
ing them.  Beat  this  mixture  for  fully  20  minutes,  until  it  is  cool  and  very 
light.  Now  beat  in  the  juice  of  2  lemons  and  rind  of  1.  Then  stir  in  the 
flour  slowly,  sifting  it  very  gradually.  Bake  in  a  very  slow  oven  about 
45  minutes.  If  icing  is  not  desired,  dust  pulverized  sugar  on  the  cakes 
as  they  are  put  into  the  oven  to  improve  the  crust. 

Miss  Sarah  Sellers  Bunting 

CHOCOLATE  CAKE 

1  ounce  chocolate  V^  cup  milk 

V2  cup  butter  1  y^  cups  pastry  flour 

1  Vz  cups  sugar  1  teaspoon  (heaping)  baking  powder 

4  eggs  Vanilla  to  taste 

Dissolve  the  chocolate  and  add  5  tablespoons  boiling  water.  Cream 
the  butter  and  sugar,  add  the  yolks  of  eggs;  stir  well,  add  a  little  of  the 
milk.  Beat  the  whites  of  the  eggs  until  stiff,  add  to  the  butter,  sugar 
and  yolks,  and  beat  until  very  light.  Add  the  rest  of  the  milk,  the  vanilla 
and  chocolate.  Fold  in  the  flour,  to  which  has  been  added  the  baking 
powder.     Lastly,  add  the  stiff  whites  of  the  eggs.     Bake  45  minutes. 

Mrs.  Abner  H.  Mershon 


BOOK     OF    RECIPES  193 


SPONGE  CAKE 

5  eggs  1/2  pound  pulverized  sugar 

V4  pound  flour  1/2  lemon 

Whites  and  yolks  of  eggs,  beaten  separately,  then  together.  Add 
sugar;  beat  until  sugar  is  dissolved.  Sift  in  flour,  stirring  lightly;  add 
juice  of  half  a  lemon.     Bake  in  moderate  oven. 

Mrs.  John  Gibson 

CHOCOLATE  LAYER  CAKE 

Va  pound  butter  1  teaspoon  baking  powder 

V2  cup  sugar  3  eggs 

3  cups  (small)  flour  1  cup  milk 

1  teaspoon  vanilla 

Beat  the  butter,  eggs  and  sugar  to  a  cream.  Then  add  milk  and 
flour,  and  flavor.  When  well  mixed  add  baking  powder.  Bake  in  mod- 
erate oven. 

Chocolate  Icing 
V4  cake  Baker's  chocolate  1  egg 

1  teaspoon  vanilla  1  cup  milk 

Butter  the  size  of  a  walnut 

Mix  chocolate,  vanilla,  egg  and  milk  together,  put  in  double  boiler, 
then  add  the  butter.     Let  chocolate  boil  until  it  drops  smooth  from  spoon. 

Miss  Elizabeth  Bunting  Collier 

CHOCOLATE  LAYER  CAKE 

V2  cup  butter  3  eggs 

IV2  cups  sugar  2V2  teaspoons  baking  powder 

3/4  cup  milk  Vanilla 

2  cups  flour  Salt 

Mix  butter,  sugar,  milk,  flour,  yolks  of  3  eggs,  white  of  1  egg,  baking 
powder,  salt  and  vanilla.     Sufficient  for  four  layers. 

Filling 
1  cup  milk  1  tablespoon  cornstarch 

1  cup  granulated  sugar  1/2  cake  Baker's  chocolate 

1  teaspoon  butter  1  egg  (yolk) 

Let  milk  boil,  then  stir  in  the  cornstarch  dissolved  in  a  little  milk. 
When  at  the  boiling  point,  add  the  beaten  yolk  of  the  egg.  Dissolve  choco- 
late in  double  boiler  and  add  slowly.         Mrs.  C.  Wilmer  Middleton 

13 


194  NEW    CENTURY     CLUB 

CHOCOLATE  CAKE 

2  squares  chocolate  1  teaspoon  (heaping)  baking  powder 

y-i  cup  butter  1  teaspoon  vanilla 

V-fi  cups  sugar  4  eggs 

13^  cups  flour  V2  cup  milk 

Dissolve  the  chocolate  in  5  tablespoons  of  boiling  water.  Beat  the 
butter  and  sugar  to  a  cream,  add  beaten  yolks  of  eggs,  then  the  milk. 
Add  chocolate  and  flour.  Give  the  whole  a  vigorous  beating.  Add 
baking  powder,  then  the  vanilla.  Finally,  stir  in  lightly  the  whites  well 
beaten.     Bake  in  3  layers.     Frost  with  chocolate. 

Mrs.  William  S.  Pilling 


CHOCOLATE  CAKE 


First  Part 


1  cup  brown  sugar  2  cups  flour 

y-i  cup  butter  2  teaspoons  baking  powder 

3  eggs  (yolks)  1  teaspoon  vanilla 

1^  cup  cream  or  milk  Pinch  of  salt 

Mix  butter  and  eggs,  add  yolks,  milk,  chocolate  mixture,  flour,  baking 
powder,  vanilla,  salt,  whites  of  the  eggs  and  bake. 

Second  Part 

1  cup  brown  sugar  V\  pound  chocolate 

1/2  cup  cream  or  milk 

Boil  until  well  mixed.     Stand  to  cool,  then  spread  on  cake. 

Miss  Jennie  S.  Potts 

CHOCOLATE   CAKE 

1  cup  milk  V2  pound  butter 

6  eggs  (beaten  separately)  2  teaspoons  baking  powder 

1  pound  pulverized  sugar  1  pound  flour  (sifted  twice) 

Mix  yolks  of  eggs  and  sugar  together;    add  butter,  then  milk,  flour 
and  baking  powder;  fold  in  whites  of  eggs  last.     Bake  in  3  layers. 

Icing 

1  pound  confectioner's  sugar  V2  teaspoon  vanilla  extract 

2  squares  melted  chocolate  Enough  cream  to  make  it  thick  enough 

to  spread  on  cake 

Mrs.  Sarah  Walker  Dungan 


BOOK    OF    RECIPES 


195 


CHOCOLATE  CAKE 

14  cup  milk  4  eggs  (beaten  separately) 

V2  cake  Baker's  chocolate  ly^  cups  flour 

21/2  cups  sugar  2  teaspoons  (heaping)  baking  powder 

1  cup  (scant)  butter  1  cup  milk 

Melt  Yi  cup  of  the  sugar  with  the  milk  and  chocolate.  Beat  very 
light  the  balance  of  sugar,  butter,  eggs,  flour,  baking  powder  and  milk. 
Add  melted  chocolate  last.     Bake  in  3  layers. 

Icing 

1  cup  granulated  sugar  3  tablespoons  water 

2  eggs  (whites) 

Boil  sugar  and  water.     Beat  into  whites  of  eggs. 

Mrs.  Edward  H.  Bonsall 

CHOCOLATE  CAKE 

2  cups  sugar  3  eggs 

Vz  cup  butter  3  cups  flour 

1  cup  milk  3  teaspoons  baking  powder 

Bake  in  3  or  4  layers. 

Frosting  and  Filling 

y^  cake  (full)  Baker's  chocolate  5  tablespoons  milk 

1  cup  pulverized  sugar 

Scrape  the  chocolate  and  put  it  on  the  back  of  the  range  to  melt. 
When  melted  stir  in  the  milk  and  sugar,  and  let  it  boil  5  minutes,  stirring 
constantly  to  keep  from  burning.  Spread  on  top  and  between  layers. 
It  does  not  thicken  with  cold. 

Mrs.  Matthew  James  Grier 

CHOCOLATE  BROWNIES 

2  eggs  (weU  beaten)  1/2  cup  flour 

1  cup  sugar  2  squares  melted  chocolate 

1/2  cup  melted  butter  1  teaspoon  vanilla 

1  cup  walnuts  (cut  fine) 

Bake  in  a  moderate  oven  about  20  minutes;  bake  in  a  large  sheet  and 
cut  while  hot.  Mrs.  Charles  Z.  Tryon 


196 


NEW    CENTURY    CLUB 


2  cups  brown  sugar 
1  cup  baking  molasses 
1  cup  lard  and  butter 

1  cup  milk 
31/2  cups  flour 

2  eggs 


GINGER  CAKES 

1  dessertspoon  soda 
1  dessertspoon  cloves 
1  dessertspoon  cinnamon 

1  dessertspoon  allspice 
1/2  teaspoon  ginger 

2  nutmegs 
A  pinch  of  salt 


Bake  in  patty  pans  as  needed, 
if  kept  in  a  cool  place. 


The  dough  will  keep  a  long  while 
Mrs.  George  S.  Matlack 


3  cups  flour 
1/2  cup  cream 

1  tablespoon  lard 

2  tablespoons  butter 


GINGER  BREAD 

1  cup  molasses 
1/2  cup  sugar 
1  teaspoon  baking  soda 
3  eggs 
1  tablespoon  ginger 


Beat  yolks  of  eggs  with  lard  and  butter.  Dissolve  soda  in  a  little 
warm  water  and  mix  with  molasses,  which  is  added  to  eggs.  Then  the 
milk,  and  last,  the  white  of  eggs,  which  has  been  beaten  stiff.  Bake  in  a 
moderate  oven  about  45  minutes. 

Miss  Agnes  Preston, 
The  New  Century  Club  Lunch  Room 

GOOD   SOFT  GINGER  BREAD 


1  cup  rich  milk  or  cream 

V2  cup  butter 

1  cup  brown  sugar 


1  cup  black  molasses 

2  cups  flour 

1  teaspoon  soda 


Make  a  thin  batter.     A  good  "pinch"  of  ginger,  cinnamon,  allspice 
and  cloves  must  be  sifted  in  the  flour. 

Miss  Mary  Janney 


SOFT  GINGER  BREAD 


1  cup  sugar 

1  cup  New  Orleans  molasses 

1  cup  buttermilk 

1  cup  butter 

2  eggs 


1  teaspoon  soda  (dissolved  in  hot  water) 
1  teaspoon  ciimamon 
Vi  teaspoon  allspice 
1  tablespoon  ginger 
3V2  cups  flour 

Miss  Anna  S.  Eckfeldt 


BOOK    OF    RECIPES 


197 


GINGER  BREAD 

2  eggs  3  teaspoons  ginger 

1  cup  molasses  2  teaspoons  cinnamon 

Vs  cup  sugar  1  teaspoon  salt 

%  cup  butter  2  teaspoons  soda 

21/2  cups  flour  1  cup  boiling  water 

Rub  butter  and  sugar  together.     Add  eggs  (well  beaten),  molasses, 
spices  and  flour,  and  last  the  hot  water.     Bake  in  moderate  oven. 

Mrs.  J.  Nicholas  Mitchell 


GINGER  BREAD 


1  cup  lard  and  butter  (mixed  and 

melted) 

2  eggs 

1  big  cup  sour  milk 

V2  cup  molasses  (Porto  Rico  molasses, 
if  possible) 


Vi  cup  brown  sugar  mixed  with 

molasses 
1  cup  seeded  raisins  (chopped) 
1/2  teaspoon  ginger 
A  little  nutmeg 
Flour  to  make  batter  not  too  stiff 

Mrs.  Matthew  James  Grier 


MOTHER'S  HARD   GINGERBREADS 


Vi  poimd  butter 

1 1/2  poimds  flour 

V2  pound  brown  sugar 

2  tablespoons  (large)  ginger 


1  teaspoon  groimd  cloves 
1  teaspoon  groimd  cinnamon 
1  pint  molasses 
1  teaspoon  (small)  soda 
1  tablespoon  vinegar 

Rub  butter  into  flotur  and  brown  sugar,  rolled  fine;  add  ginger, 
cloves  and  cinnamon.  Stir  in  molasses  and  soda  dissolved  in  a  little 
vinegar  (a  tablespoonful  is  enough).  Make  into  dough  as  for  cookies, 
and  roll  in  as  little  flour  as  possible  when  cutting  out. 

Mrs.  Effingham  Perot 


GINGER  BREAD 


y^  teaspoon  cloves 
1  teaspoon  ginger 

1  teaspoon  (small)  salt 

2  cups  flour 
1  cup  hot  water 

1  teaspoon  (even)  baking  soda 

After  the  first  nine  ingredients  are  mixed,  add  hot  water,  with  bak- 
ing soda  dissolved  in  it.     Grease  pan  and  bake.     It  makes  18  gems. 

Mrs.  E.  Boyd  Weitzel 


2  eggs 

V2  cup  (small)  brown  sugar 

1  cup  molasses 

Butter  the  size  of  an  egg 

1  teaspoon  cinnamon 


198 


NEW     CENTURY    CLUB 


SOFT  GINGER  CAKES 

1  cup  New  Orleans  molasses  Small  pinch  of  salt 

1  teaspoon  soda  1  teaspoon  ground  ginger 

1  cup  water  Melted  butter  the  size  of  an  egg 

2  cups  (scant)  flour 

Stir  the  soda  in  the  molasses,  add  the  water,  salt,  ginger,  butter  and 
flour.     Bake  in  a  moderately  hot  oven  in  gem  pans. 

Mrs.  John  L.  Appleton 

SPONGE  GINGER  BREAD 

2  cups  molasses  1  cup  melted  butter 
2  teaspoons  soda  1  cup  sour  milk 

1  dessertspoon  ginger  1  teaspoon  soda 

4  eggs  Flour 

Sift  soda  and  ginger  in  molasses.  Stir  to  a  cream,  then  add  well 
beaten  eggs,  butter,  sour  milk  in  which  is  dissolved  the  soda.  Mix  all 
together,  then  add  flour  to  the  consistency  of  pound  cake. 

Mrs.  James  Mapes  Dodge 

GINGER  POUND   CAKE 

1  cup  molasses  1  tablespoon  ginger 

1  cup  sour  milk  1  tablespoon  ciimamon 

1  cup  sugar  A  little  salt 

1  cup  butter  and  lard  mixed  3  cups  flour 


3  eggs 


Mrs.  Lewis  M.  Johnson 


CHRISTMAS  GINGER  CAKES 

7  pounds  flour  iVz  nutmegs  (grated) 

ly-i.  pounds  lard  2  ounces  ground  cloves 

V2  pound  butter  1  pound  brown  sugar 

V4  pound  ground  ginger  IV2  quarts  New  Orleans  molasses 

V4  pound  cinnamon  1  teaspoon  baking  soda 

1  teaspoon  salt 

Rub  flour,  sugar,  spices,  salt,  lard  and  butter  together,  and  add 
molasses,  into  which  soda  has  been  beaten.  Knead  well,  roll  out  and  bake. 
These  are  better  after  several  weeks. 

Mrs.  Mary  C.  D.  Geisler 


BOOK    OF    RECIPES 


199 


1  teaspoon  soda 

1  cup  New  Orleans  molasses 


GINGER  SNAPS 

V2  cup  butter 
V2  cup  lard 
4  cups  flour 


Dissolve  soda  in  molasses  and  let  it  stand  in  a  bowl  of  good  size. 
Rub  butter  and  lard  into  flour.     Into  this  mix: 


1  cup  brown  sugar 

1  tablespoon  powdered  cinnamon 

1  teaspoon  ginger 


1/2  teaspoon  cloves 

V2  teaspoon  allspice 

V^  teaspoon  grated  nutmeg 


When  thoroughly  mixed  add  the  molasses  and  baking  soda.  Knead 
thoroughly  into  a  solid  mass  and  put  in  the  refrigerator  over  night.  Take 
a  small  piece  of  the  dough,  roll  in  powdered  sugar,  very  thin,  and  cut 
with  round  cutter.  Do  not  put  too  closely  in  the  baking  pan.  Do  not 
grease  the  pan.  If  properly  rolled  and  baked  they  will  keep  for  weeks  and 
not  become  stale. 

This  recipe  has  been  used  for  thirty-six  years  in  our  family,  and  has 
never  failed  to  please  every  one. 

Mrs.  Kate  H.  Rowland 


GINGER  SNAPS 


2  cups  molasses 
2  cups  sugar 
iVa  cups  lard 
Flour 


1  cup  water 

1  tablespoon  (heaping)  soda 

1  tablespoon  ginger 

A  Uttle  salt 


Heat  molasses  and  lard  very  hot.  Mix  and  make  stiff  dough.  Let 
stand  over  night ;  roll  out  thin  and  bake  in  hot  oven.  Will  keep 
indefinitely. 

Mrs.  Martha  P.  Falconer 


GINGER  SNAPS,  OR  MOLASSES  SNAPS 

1  quart  New  Orleans  molasses  IV^  pints  milk 

34  potmd  butter  3  tablespoons  ginger 

4  cups  sugar  3  tablespoons  baking  soda 

Enough  flotir  to  mix,  not  too  stiff 

Let  dough  stand  24  hours  before  rolling  out  and  baking. 

Mrs.  C.  L.  Hutchinson 


200 


NEW    CENTURY    CLUB 


OATMEAL  COOKIES 


2V2  cups  rolled  oats 

2V2  teaspoons  baking  powder 

1/2  teaspoon  salt 


3  even  tablespoons  butter 
1  cup  sugar 
3  eggs 
1  teaspoon  vanilla 


Cream  butter  and  sugar.  Then  rub  in  eggs,  one  at  a  time,  then  the 
oats  and  salt,  and  vanilla,  and  last  of  all  the  baking  powder.  Drop  a 
half  teaspoonful  to  each  cooky  on  buttered  tins,  and  bake  in  a  moderate 
oven.  Remove  from  tin  immediately  when  taken  from  oven.  They  take 
from  6  to  8  minutes  to  cook.  Miss  Agnes  Preston, 

The  New  Century  Club  Lunch  Room 


OATMEAL  COOKIES 


2^/4  cups  dry  rolled  oats 
1  cup  granulated  sugar 


2  teaspoons  melted  butter 
2  eggs 


Mix  the  dry  ingredients  together,  then  stir  in  the  eggs  and  butter. 
Drop  by  dessertspoonfuls  1>^  inches  apart  on  a  buttered  sheet. 

This  recipe  has  been  used  for  many  years  and  not  found  wanting. 

Miss  Elizabeth  A.  Atkinson 


1  cup  sugar 

1  tablespoon  butter 

2  eggs 

1  teaspoon  vanilla 


OATMEAL  COOKIES 


A  pinch  of  salt 

1  teaspoon  baking  powder 

2V2  cups  rolled  oats 

1  tablespoon  water  (if  too  dry) 


Take  out  of  pan  while  hot  and  soft. 


Mrs.  George  McEIeown 


OATMEAL  COOKIES 


2  eggs 

2  cups  light  brown  sugar 

34  cup  melted  butter  or  lard 

V2  teaspoon  salt 

1/2  nutmeg 


3  cups  dry  oatmeal 

2  tablespoons  hot  water 

2  cups  flour,  sifted  with 

1  teaspoon  soda  and 

2  teaspoons  cream  tartar 


Do  not  roll.     Either  drop  or  mould  into  small  cakes.     Bake  in  a  mod- 
erate oven,  being  careful  not  to  over-bake. 
Used  at  Sleighton  Farm,  Darlington,  Pa. 

Mrs.  Martha  P.  Falconer 


BOOK    OF    RECIPES  201 

OATMEAL  COOKIES 

1  cup  (scant)  sugar  IV2  cups  oatmeal  (uncooked) 

1  tablespoon  butter  2  eggs 

iVi  teaspoons  vanilla 

Makes  12  cookies,  medium  size.  Mrs.  Edward  F.  Kingsley 

NUT  OATMEAL  COOKIES 

1  cup  butter  V2  cup  chopped  nut  meats 

14  cup  lard  1 1/2  cups  flour 

1  cup  sugar  V2  teaspoon  salt 

1  egg  1/2  teaspoon  soda 

S  tablespoons  milk  3^  teaspoon  cinnamon 

1 3/4  cups  rolled  oats  V^  teaspoon  cloves 

Vz  cup  raisins  y-i  teaspoon  allspice 

Cream  butter  and  lard  together,  and  add  gradually,  while  beating 
constantly,  sugar;  then  add  Qgg,  well  beaten,  milk,  rolled  oats,  raisins 
(seeded  and  cut  in  pieces)  and  nut  meats  chopped.  Mix  and  sift  flour 
with  remaining  ingredients  and  add  to  first  mixture. 

Drop  from  tip  of  spoon  on  a  buttered  sheet,  1  inch  apart,  and  bake 
in  a  moderate  oven  15  minutes.  Mrs.  William  Wallace 

OATMEAL  MACAROONS 

1  cup  granulated  sugar  1  tablespoon  (level)  butter 

2  eggs  (well  beaten)  1  teaspoon  baking  powder 
21/2  cups  rolled  oats  V4  teaspoon  salt 

Drop  the  size  of  a  penny  on  greased  pans.     Bake  in  hot  oven. 

Mrs.  Frederick  L.  Seeger 

SCOTTISH  FANCIES 

1  egg  1  cup  rolled  oats 

1/2  cup  sugar  V^  teaspoon  salt 

%  tablespoon  melted  butter  14  teaspoon  vanilla 

Beat  egg  until  light,  add  gradually  sugar  and  then  stir  in  remaining 
ingredients.  Drop  mixture  by  teaspoonfuls  on  a  thoroughly  greased 
inverted  dripping  pan,  1  inch  apart.  Spread  into  circular  shape  with  a 
case  knife  just  dipped  in  cold  water.  Bake  in  a  moderate  oven  until 
delicately  browned.  To  give  variety  use  yi  cup  rolled  oats  and  fill  cup 
with  shredded  cocoanut.  Mrs.  William  S.  Pilling 


202  NEW    CENTURY    CLUB 

EGOLESS,  BUTTERLESS,  MILKLESS  CAKE 

1  cup  brown  sugar  2  cups  seeded  raisins 

1  cup  water  1  teaspoon  cinnamon 

Va  cup  ^^^  V2  teaspoon  (scant)  cloves 

Vi  teaspoon  nutmeg 

Boil  all  together  for  3  minutes,  then  add — 

1  teaspoon  soda  2  cups  flour 

Boiling  water  V2  teaspoon  baking  powder 

Dissolve  soda  in  a  little  boiling  water.  Add  floiir  and  baking  pow- 
der (mixed  in  the  last  cup  of  flour).     Bake  in  a  slow  oven. 

Mrs.  George  F.  Klemm 

EGGLESS,  BUTTERLESS,  MILKLESS  CAKE 

Put  into  a  saucepan  the  following: 

1  cup  brown  sugar  Va  cup  lard 

1  cup  water  1  teaspoon  cinnamon 

2  cups  raisins  V2  teaspoon  cloves 

Pinch  of  salt 

Boil  all  together  for  3  minutes.  Let  cool.  Then  add  1  teaspoon  of 
soda,  dissolved  in  hot  water ;  2  cups  of  flour  in  which  }4  teaspoon  of  baking 
powder  has  been  sifted.     Bake  in  moderate  oven. 

Miss  Anna  S.  Eckfeldt 

EGGLESS  CAKE 

2  cups  dark  brown  sugar  1  teaspoon  cinnamon 

2  cups  sour  milk  V4  cup  butter 

2  cups  flour  2  cups  seeded  raisins 

Yz  nutmeg  (grated)  1  teaspoon  baking  soda  dissolved  in 

V4  teacup  boiling  water 

Put  soda  in  just  before  putting  in  pan.     Don't  bake  in  very  hot  oven. 

Mrs.  Matthew  James  Grier 

WHITE  CAKE 

2  cups  sugar  1  cup  milk 
V2  cup  butter                                                   2  cups  flour 

3  eggs  1 V2  teaspoons  baking  powdi 

Flavor  with  vanilla  or  lemon. 


ler 


Miss  Mary  L.  Roberts 


BOOK     OF    RECIPES  203 

AN  EGOLESS  SPICE  CAKE 

1  cup  sugar  Pinch  of  salt 

3  tablespoons  butter  1  teaspoon  ginger 

1  cup  New  Orleans  molasses  1/2  teaspoon  cinnamon 

V2  cup  sour  milk   into  which  has  been  V^  cup  raisins 

beaten  1  teaspoon  baking  soda  dis-  V^  cup  currants 

solved  in  V2  cup  of  hot  water  3  cups  flour 

Bake  1  hour  in  slow  oven.  Mrs.  Lewis  R.  Dick 

COOKIES  WITHOUT  EGGS 

1  cup  sour  milk  1  teaspoon  baking  soda   dissolved  in 

l^A  cups  sugar  hot  water 

2/3  cup  butter  and  lard  Flour  to  make  a  soft  dough 

1  teaspoon  salt  Flavor  to  taste 

Roll  out  and  cut  with  cutter.  Sprinkle  sugar  over  the  top  and  bake 
in  quick  oven. 

This  recipe  has  been  in  the  family  over  eighty  years. 

Mrs.  Caleb  S.  Middleton 

BOSTON  WHITE  CAKE 

11/2  cups  sugar  2  cups  (small)  flour 

1/2  cup  butter  V4  teaspoon  soda 

V2  cup  milk  y^  teaspoon  cream  of  tartar 

5  eggs  (whites  only)  1/2  teaspoon  vanilla 

Add  eggs  last,  beaten  till  very  light.  This  makes  1  loaf  and  is 
dehcious.  Mrs.  Frank  Battles 

WHITE  CAKE 

4  eggs  (whites  only)  2  cups  sugar 

1  cup  milk  (ruiming  over)  2V2  cups  flour 

V2  cup  butter  1  teaspoon  (heaping)  baking  powder 

If  you  want  it  extra  nice,  use  1  cup  of  cornstarch,  instead  of  1  cup 
of  flour. 

If  one  prefers,  bake  this  cake  in  layers,  use  any  filling.  One  good 
one  as  follows: 

1  pound  figs  (chopped  fine)  1  cup  sugar 

Vz  cup  water 

Put  on  back  of  stove  and  mash  with  spoon  until  it  forms  a  smooth 
paste.  Mrs.  Matthew  James  Grier 


204 


NEW    CENTURY    CLUB 


Vz  cup  butter  (creamed) 

V2  cup  sugar 

1/2  cup  water  (tepid) 


MARBLE  CAKE 

Light  Part 

1  cup  flour 

2  eggs  (whites) 

2  teaspoons  baking  powder 
1  teaspoon  vanilla 


4  eggs  (yolks) 
1  cup  sugar 
V4  cup  butter 
Vi  cup  water 
1  cup  flour 


Dark  Part 

2  squares  chocolate  (dissolved  in  4 
tablespoons  boiling  water,  stir  until 
smooth) 

1/2  cup  flour 

1  teaspoon  baking  powder 
1  teaspoon  vanilla 


part. 


When  putting  in  pan  alternate  one  spoonful  of  light  and  one  of  dark 

Miss  Mary  L.  Roberts 


SPICE  COOKIES 


S  cups  flotir 
1  cup  lard 
1 V2  cups  molasses 
1  cup  sugar 
1/2  teaspoon  salt 


V4  teaspoon  baking  powder 
2  tablespoons  cinnamon 
1  tablespoon  ground  ginger 
1  teaspoon  ground  cloves 
1  tablespoon  allspice 


Put  flour,  salt,  baking  powder  and  lard  in  a  bowl  and  stir  thoroughly. 
Add  sugar,  molasses  and  spices.  Knead  slightly  on  a  board,  then  roll 
out  thin  and  cut  with  a  cake  cutter,  and  bake  quickly. 

Mrs.  Charles  E.  Noblit 


SPICE  CAKE 


1  cup  butter 

2  cups  sugar 
5  eggs 

4  cups  flour 

1  cup  syrup  molasses 


1  cup  cream 

2  teaspoons  ginger 

2  teaspoons  cinnamon 

1  teaspoon  cloves 

2  teaspoons  baking  powder 


Cream  butter  and  sugar,  add  beaten  yolks  of  eggs,  then  cream,  mo- 
lasses, spices  and  flour  with  the  baking  powder  in  it.  Lastly  add  the 
beaten  whites  of  eggs  and  bake  in  a  moderate  oven  ^  of  an  hour. 

Miss  Sarah  Sellers  Bunting 


BOOK    OF    RECIPES 


205 


1  cup  brown  sugar 
1  cup  molasses 

1  cup  chopped  raisins 
1/2  cup  butter 

2  eggs 


SPICE  CAKES 

1  cup  sour  cream 

2  teaspoons  (level)  soda 
1  tablespoon  ginger 

14  teaspoon  cloves 
1  teaspoon  cinnamon 
5  cups  (level)  flour 


Drop  in  small  spoonfuls  on  tins  and  bake  in  moderate  oven. 

Mrs.  J.  Howard  Marshall 


.  cup  molasses 

1  cup  butter 

V2  cup  brown  sugar 
V2  cup  strong  coffee 
2 1/2  cups  flour 

2  eggs 


COFFEE  CAKE 

1/2  teaspoon  baking  soda 
1  pound  seeded  raisins 
Vi  pound  chopped  citron 
1  teaspoon  (large)  cloves 
1  teaspoon  allspice 
4  teaspoons  cinnamon 
V2  teaspoon  nutmeg 


This  cake  is  almost  as  rich  as  fruit  cake,  and  is  improved  by  a  little 
brandy  or  wine.  Mrs.  Richard  Peters 


1  cup  molasses 

1  cup  butter 

1/2  cup  brown  sugar 
V2  cup  strong  coffee 

2  eggs 


COFFEE  CAKE 

y-i  teaspoon  soda 
1  pound  raisins 
14  pound  citron 
2y2  cups  flour 
A  little  brandy  or  wine 
Cinnamon  and  cloves  to  taste 


Mrs.  John  H.  Jopson 


1  cup  butter 

2  cups  brown  sugar 
1  cup  molasses 

1  cup  strong  coffee 
4  cups  (scant)  flour 
4  eggs 
1  teaspoon  soda 


COFFEE  SPICE  CAKE 

1  teaspoon  allspice 
1  teaspoon  nutmeg 
1  teaspoon  mace 
1  teaspoon  cinnamon 
Vi  teaspoon  cloves 
V2  pound  raisins 
V2  pound  currants 
V^  pound  citron 


This  makes  2  small  loaves. 


Bake  in  slow  oven. 

Mrs.  Edward  F.  Kingsley 


206  NEW    CENTURY    CLUB 

TEA  CAKE 

2  pounds  flour  Vz  pound  butter 

1  cup  sugar  V2  pint  milk 

7  eggs  2  cups  cleansed  currants 

1  yeast  cake  (compressed) 

Dissolve  1  yeast  cake  in  a  quarter  of  a  cup  of  warm  (not  hot)  water 
and  then  stir  in  sufficient  flour  to  make  a  dough.  Knead  this  into  a  small 
biscuit,  and  with  a  sharp  knife  make  a  cross  almost  through,  and  drop 
it — cut  side  up — in  a  good-sized  pitcher,  nearly  filled  with  warm  (not  hot) 
water.     Stand  in  a  warm  place  10  minutes. 

Cover  the  dough  and  stand  in  a  warm  place  5  hours.  Line  pan  with 
greased  paper.  Cover  and  stand  until  very  light  (about  1  hour).  Bake 
40  minutes.     This  will  make  2  cakes. 

Cut  off  the  top  of  the  cake,  and  then  another  slice  in  the  same  way, 
and  so  on  until  the  whole  cake  is  cut.  Now  toast  on  both  sides  and 
spread  with  butter.  Put  the  cake  together  again,  and  then  cut  across 
like  this  +.     Serve  very  hot. 

Mrs.  Theron  I.  Crane 


TEA  CAKE 

1  cup  sugar  1  cup  milk 

1  tablespoon  butter  2  cups  flour 

2  eggs  3  teaspoons  baking  powder 

Flavor  with  nutmeg 

Bake  in  tin  pans.      Put  little  limips  of  butter  on  top  and  sprinkle 
with  granulated  sugar  and  cinnamon  before  baking. 

Mrs.  Harrison  Souder 


IRISH  TEA  CAKE 

4  tablespoons  butter  Flour  enough  to  make  batter 

2  tablespoons  sugar  1  cup  milk 

2  eggs  (well  beaten)  2  teaspoons  baking  powder 

Cream  the  butter,  then  add  sugar,  flour,  eggs  and  milk,  and  last 
the  baking  powder.  Bake  in  very  thin  layers,  and  spread  each  one  with 
butter  as  it  comes  from  the  oven  hot.     Put  all  together  like  a  layer  cake. 

Mrs.  Alexander  E.  Patton 


BOOK     OF    RECIPES 


207 


CINNAMON  BUNS 


3  tablespoons  butter 

3  tablespoons  sugar 

1  tablespoon  salt 

%  quart  milk 

1  cake  compressed  yeast 

1  quart  water  or  potato  water 

3  pounds  flour 


6  eggs  (well  beaten) 

3  tablespoons  (heaping)  baking  powder 

1  pound  butter 

IV2  ounces  cinnamon 

Vi  pound  currants 

1  pound  raisins 

5  pounds  dark  brown  sugar 


Butter,  sugar,  salt;  scald  the  milk,  let  cool  to  lukewarm,  add  yeast 
cake  and  sufficient  water  or  potato  water  to  make  even  quart.  Pour  the 
above  into  bread  mixer,  and  add  flour,  turn  5  minutes,  set  in  a  warm 
place  to  rise  until  morning,  then  add  eggs,  baking  powder  and  sufficient 
flour  to  make  a  soft  dough.  Roll  to  a  long  length  and  spread  with  the 
pound  of  butter,  sprinkle  with  the  cinnamon,  currants,  raisins  and  brown 
sugar.  Roll  and  cut  as  you  would  jelly  roll,  bake  in  slow  oven.  Turn 
out  into  platter  greased  with  butter.  The  syrup  that  runs  into  tin,  dip 
up  with  spoon  and  pour  over  buns.  When  cool  turn  right  side  up,  and 
put  the  syrup  left  in  the  platter  over  the  top  of  buns. 

Above  recipe  makes  6  tins  of  8  buns  each. 

Mrs.  John  C.  Seltzer, 
President,  Woman's  Club,  Reading,  Pa. 


Vi  pound  butter 

1  cup  sugar 

2  eggs 

Rind  of  1  lemon 
1  pint  milk 


MARION  FLECK'S  CINNAMON  BUN 

y-i  yeast  cake 
Flour 

Pinch  of  salt 
Brown  sugar 
Currants 


Cinnamon 


Cream  butter  and  sugar  together,  add  eggs  imseparated,  beat.  Dis- 
solve yeast  cake  in  a  little  of  the  milk,  warmed;  add  milk  and  yeast  cake 
to  mixttire,  also  lemon  rind.  Stir  thoroughly;  add  enough  fiour  to  make 
a  stiff  cake  batter,  but  not  enough  to  make  bread  dough.  Allow  to  rise 
over  night.  Spread  risen  dough  over  a  floured  board  to  a  thickness  of  % 
to  >2  inch.  Spread  this  liberally  with  soft  butter,  brown  sugar,  currants 
(washed)  and  cinnamon.  With  assistance  of  large  knife  roll  the  dough 
up  and  cut  off  not  thicker  than  yi  inch.  Place  in  well  buttered  tins  which 
have  been  sprinkled  with  brown  sugar.  Or  place  in  gem  pans.  Allow 
to  rise  till  double  its  biilk.     Bake  in  slow  oven. 

Miss  Emma  Klahr 


208  NEW    CENTURY    CLUB 

CRULLERS 

IV2  cups  sugar  2  cups  milk 

3  eggs  14  teaspoon  nutmeg 

2  teaspoons  baking  powder  A  pinch  of  salt 

1  teaspoon  butter  Powdered  sugar 

Flour  enough  to  make  a  smooth  dough 

Roll  out,  cut  and  drop  in  boiling  lard.     Sprinkle  with  powdered  sugar. 

Mrs.  Martha  P.  Falconer 

CRULLERS 

1  cup  shortening  (half  lard,  half  butter)  1  cup  brown  sugar 

1  cup  granulated  sugar  1  cup  water 

1  cup  milk  4  teaspoons  baking  powder 

5  eggs  Salt 

1  grated  nutmeg  2  quarts  (about)  sifted  flour 


Cook  in  boiling  fat. 


Mrs.  Henry  P.  Brown 


CRULLERS 


3  eggs  Flour  enough  to  make  a  stiff  batter 

IV2  cups  sugar  1  cup  milk 

3  teaspoons  baking  powder  V2  cup  butter 

Roll,  form  into  rings.     Boil  in  lard. 

Mrs.  Charles  F.  Godshall 

AUNT  SARAH'S  CRULLERS 

(Can't  be  beat) 

1  pound  sugar  1  cup  thick  milk 

5  eggs  1  teaspoon  bicarbonate  of  soda 

Butter  the  size  of  an  egg  Cinnamon  to  taste 

Flour  enough  to  make  a  soft  dough 

Melt  butter,  beat  eggs  separately,  put  soda  into  the  sour  milk.  Stir 
sugar  and  yolks  of  eggs  and  butter  well,  then  add  sour  milk,  and  lastly 
the  whites  of  eggs,  and  carefully  flour  to  make  soft  dough.  Cut  out  in 
rings  and  cook  in  hot  lard.  An  experienced  cook  needs  no  more  definite 
directions. 

I  enjoy  getting  into  the  kitchen  on  a  wet  day  and  doing  some  of  these 
old-time  dishes.  Dr.  Frances  N.  Baker 


BOOK     OF     RECIPES  209 

CINNAMON  RINGS 

V2  pound  butter  2  eggs 

1/2  pound  pulverized  sugar  1  pound  flour 

1  teaspoon  (small)  cinnamon  Granulated  sugar 

Cream  butter  and  pulverized  sugar,  add  cinnamon,  then  eggs,  beaten 
very  light,  and  flour.  Roll  rather  thin  with  a  doughnut  cutter,  sprinkle 
with  granulated  sugar  and  bake  light  brown  in  a  rather  quick  oven. 

Mrs.  William  A.  Flanigen 

DOUGHNUTS 

1  quart  milk  2  white  potatoes  (boiled  and  grated 
%  poimd  (scant)  butter  when  cold) 

2  potmds  sugar  Flour  to  make  a  soft  dough 
Nutmeg  to  taste  V^  cake  yeast 

Mrs.  George  H.  Vanderbeck 

DOUGHNUTS 

2  quarts  sifted  flour  IV2  pints  milk 

Vi  teaspoon  salt  1  tablespoon  butter 

W2  cups  granulated  sugar  1/2  yeast  cake 

2  eggs 

Scald  milk,  melt  in  it  the  butter  (or  other  shortening) ;  when  tepid, 
stir  it  into  the  flour  mixture  and  beat  hard.  Add  >^  yeast  dissolved  in 
J4  cup  warm  water,  and  stir  again.  Let  rise  6  hours  in  warm  (not  hot) 
place ;  then  add  beaten  eggs,  stir  all  well  together,  and  let  rise  again  until 
very  light  (perhaps  2  hoiirs).  Add  sufficient  flour  to  roll  out,  cut  in 
diamond-shape  strips,  or  with  circular,  double-ring  cutter;  fry  in  deep, 
smoking-hot  fat.  Test  the  heat  of  the  fat  by  dropping  into  it  a  crust 
of  bread;  if  it  browns  in  1  minute,  it  is  right  heat.  Care  must  be  taken 
that  the  cakes  do  not  brown  before  they  are  thoroughly  cooked. 

Proportions  for  this  recipe  for  large  family. 

Mrs.  Eugene  H.  Austin 

JUMBLES 

6  oimces  butter  2  eggs 

6  oimces  sugar  1  teaspoon  baking  powder 

12  ounces  flour  Vanilla 

Roll  as  thin  as  possible.  Miss  Anna  S.  Eckfeldt 


210  NEW    CENTURY    CLUB 

DOUGHNUTS 

1  pint  milk  3  or  4  eggs 

1/2  pound  butter  1  pound  sugar 

3  potatoes  2  yeast  cakes 

Use  half  the  sugar  when  sponged,  add  the  other  half  when  ready  to 
knead.  Keep  very  warm  until  ready  to  fry.  Set  the  sponge  about  ten 
o'clock  if  using  home-made  yeast;  if  compressed  yeast,  a  little  later. 
Scald  the  milk,  melting  the  butter  in  it.  Boil  the  potatoes  and  put 
through  patent  masher.  Pour  the  milk  over  the  potatoes,  stirring  slowly. 
Add  one-half  the  sugar,  which  must  be  greater  in  quantity  if  home-made 
yeast  is  used.  Use  flour  to  make  proper  consistency.  Let  rise  till  eve- 
ning, then  add  eggs  and  remaining  half  of  sugar,  and  knead.  In  the  morn- 
ing, cut  into  shape  and  keep  very  warm  till  light  (2  hours),  then  fry.  Put 
salt  in  potatoes  when  boiling.  Mix  sugar  with  potatoes  while  potatoes 
are  hot  after  putting  through  masher. 

An  old  and  well-tried  recipe.  Mrs.  S.  Bernard  Chambers 

JUMBLES 

1  cup  butter  1  egg  (beaten  whole) 

1  cup  sugar  iVi  cups  flour 

Cream  sugar  and  butter,  add  beaten  egg,  then  slowly  add  flour 
(sifted).  Flavor  with  rose  water,  drop  from  a  teaspoon  on  tin  sheet; 
bake  in  quick  oven.  Mrs.  C.  L.  Peirce 

CINNAMON  NUT  CAKES 

V2  pound  butter  1  teaspoon  baking  powder 

^^  cup  milk  4  eggs  (beaten  separately) 

1  lemon  rind  V2  pound  pulverized  sugar 

Vi  pound  flour 

Cream  the  butter  and  sugar  together,  then  add  the  lemon  rind 
grated,  the  yolks  of  eggs,  then  the  flour  and  milk  alternately  and  then 
the  baking  powder  in  a  little  of  the  flour,  and  the  whites  of  the  eggs.  Bake 
in  a  shallow,  long  pan  (the  cake  to  be  about  1  inch  thick).     Put  on  top 

when  baked: 

1  cup  grantilated  sugar  Vk  poimd  ground  almonds 

A  sprinkle  of  cinnamon 

This  is  put  on  when  cold,  and  the  cake  then  cut  into  diamond  shapes. 

Mrs.  Henry  P.  Brown 


BOOK    OF    RECIPES 


211 


MRS.  EDITH  C.  JAMES'  NUT  CAKE 

1  cup  butter  3  cups  flour 

2  cups  sugar  2  teaspoons  baking  powder  (mixed  in 
%  cup  cream  the  flour) 

4  eggs  1  quart  shellbark  kernels 

y-i  pound  raisins 

Flour,  nuts  and  raisins  put  in  last.     In  these  days  when  shellbarks 
are  so  scarce  I  find  >2  pound  to  be  sufficient. 

This  Nut  Cake  recipe  came  to  me  from  my  mother,  and  as  she  was 
so  long  a  member  of  the  New  Century  Club,  I  have  given  it  her  name. 

Mrs.  William  Shewell  Ellis 


NUT  COOKIES 


2  tablespoons  butter 

3/4  cup  sugar 

1  egg 

Vi  teaspoon  salt 


V2  cup  flour 
2  tablespoons  milk 
Vz  cup  chopped  nuts 
1  teaspoon  vanilla 


Cream  butter,  add  sugar  and  &gg  well  beaten.  Mix  and  sift  dry 
ingredients ;  add  to  the  first  mixture,  and  then  add  milk,  nuts  and  vanilla. 
Drop  from  a  teaspoon  on  unbuttered  sheet,  1  inch  apart,  and  place  nut 
on  top  of  each.     Bake  in  a  slow  oven.  Miss  Mary  S.  Parry 

HICKORY  NUT  KISSES 

5  eggs  (whites)  1  pound  confectioner's  sugar 

1  quart  hickory  nuts 

Beat  eggs  very  little,  only  enough  to  mix  them.  Put  in  all  the  sugar 
at  once  (powdered  sugar  will  do  if  sifted  as  fine  as  flour)  and  beat  until 
very  stiff  and  stands  alone.  Fold  in  nuts  that  have  been  broken  in  half; 
bake  in  moderate  oven.  Drop  on  greased  paper — 1  spoonful  enough  for 
one.  When  it  cracks  open  and  pops  up,  it  is  done  and  will  be  creamy. 
Take  from  oven  at  once.  Mrs.  Alexander  E.  Patton 


1  cup  brown  sugar 

1  cup  wfidnut  meats  (chopped  fine) 


WALNUT  WAFERS 

Vs  teaspoon  salt 
3  teaspoons  (even)  flour 
2  eggs 

Beat  the  eggs  together,  add  sugar,  salt  and  flour;  then  the  walnuts. 
Mix  well  together,  spread  as  thin  as  possible  in  a  buttered  pan.  Bake  in 
a  hot  oven;  cut  in  squares  before  cold.        Miss  Clara  Lee  Bowman 


212  NEW    CENTURY    CLUB 

WALNUT  WAFERS 

V2  pound  brown  sugar  3  tablespoons  (even)  flour 

V2  pound  English  walnut  meats  V4  teaspoon  baking  powder 

(slightly  broken,  not  chopped)  Vs  teaspoon  salt 

2  eggs 

Beat  eggs  well,  add  sugar,  salt  and  flour,  into  which  baking  powder 
has  been  sifted,  and  lastly  the  nuts.  Drop  a  small  teaspoonful  of  the  bat- 
ter for  each  wafer  on  the  weU-buttered  pan,  and  allow  plenty  of  space 
between,  as  they  spread.  Bake  in  a  moderate  oven  and  remove  from  pan 
as  soon  as  baked,  as  they  would  stick  to  the  pan. 

Delicious.     My  friends  are  always  pleased  when  I  serve  them. 

Mrs.  Thomas  Theodore  Watson 


PECAN  WAFERS 

2  tablespoons  (level)  butter  1  teaspoon  (heaping)  baking  powder 

1/4  cup  sugar  V2  cup  flour 

1  egg  1  teaspoon  lemon  juice 

2  tablespoons  (scant)  milk  1  cup  pecan  nuts  (chopped) 

Cream  the  butter  and  sugar,  add  the  egg  to  this  mixture.  Beat 
all  together  with  egg-beater;  then  add  milk,  flour  and  lemon  juice.  To 
this  mixture  add  pecans.  Bake  from  12  to  15  minutes  in  a  moderate 
oven.  Do  not  grease  the  pan,  but  put  the  little  cakes  in  with  a  teaspoon 
about  2  inches  apart.     These  are  very  delicious  for  afternoon  tea. 

Mrs.  Edward  Wetherill 


BROWN  CHRISTMAS  COOKIES   (GERMAN) 

2  pounds  butter  10  cents  worth  cardamom  seed 
21/4  pounds  sugar  V2  pound  blanched  almonds 

3  pounds  cooking  syrup  (New  Orleans  1  crystallized  lemon  peel 

molasses)  V2  citron  peel 

1/2  pound  crystallized  orange  peel  Vs  pound  potash  (baking  soda) 

8  pounds  flour 

Heat  and  mix  the  butter,  sugar  and  molasses.  Put  through  the 
grinder  (fine)  the  orange  peel,  cardamom  seed,  almonds,  lemon  peel  and 
citron  peel.  Mix  batter  and  stand  over  night.  Roll  about  ]4  inch  thick, 
cut  into  cookies,  insert  half  blanched  almonds,  and  bake  on  tins  in  moder- 
ate oven.     Pack  away  in  stone  crocks,  and  these  will  last  all  winter. 

Mrs.  William  C.  Lowry 


BOOK    OF    RECIPES  213 

CHESTER  COUNTY  COOKIES 

3  cups  sugar  2  eggs 

1  cup  sour  cream  5  cups  flour 

1  cup  butter  V^  teaspoon  (scant)  soda 

Mix  sugar,  cream,  butter,  eggs,  flour,  and  soda,  dissolved  in  a  little 
warm  water.  Flavor  with  vanilla  or  lemon.  Drop  in  a  well-greased  pan 
far  enough  apart  to  spread.     Bake  in  a  quick  oven. 

Mrs.  Edmund  Webster 

FRENCH  COOKIES 

%  pound  butter  1  pound  flour 

2  cups  (scant)  granulated  sugar  1  egg 

Blend  butter  and  sugar,  work  in  flour,  drop  in  1  egg  (or  2  if  mixture 
be  too  dry  to  hold  together).     Put  on  ice  over  night. 

%  pound  almonds  Sugar 

Sherry  wine  Cinnamon 

1  egg 

Blanch  the  almonds,  split  them  in  two,  wet  with  sherry  and  roU  in 
mixttu"e  of  sugar  and  cinnamon.  Take  portion  of  dough  out  and  roll  as 
thin  as  possible,  using  very  little  flour.  Cut  out  with  heart-shaped  cutter. 
When  in  pan  spread  cookies  with  egg  (white  and  yolk  beaten  together 
very  lightly),  using  back  of  spoon  to  spread  it  on,  and  then  place  3  halves 
of  almonds  on  the  center  of  each  cooky,  radiating  from  the  center. 

Mrs.  William  B.  Campbell 

ENGLISH  CHRISTMAS  CAKES 

2  cups  brown  sugar  1  teaspoon  cinnamon 
%  cup  butter                                                     1  teaspoon  cloves 

1  cup  sour  milk  (or  boiling  water)  1  teaspoon  nutmeg 

3  eggs  1/2  teaspoon  salt 
1  teaspoon  soda  (dissolved  in  1  table-          1  cup  raisins 

spoon  boiling  water)  1  cup  English  walnuts  (chopped) 

V4  citron  (cut  in  small  pieces) 

Flour  to  stiffen  and  drop  from  a  spoon. 

These  "Enghsh  Christmas  Cakes"  were  served  at  our  Christmas 
Tea,  and  were  delicious. 

Mrs.  Charles  D.  Cox, 
President,  The  Woman's  Club  of  Phoenixville,  Pa. 


214  NEW    CENTURY    CLUB 


LITTLE  CHRISTMAS  CAKES 

1  cup  granulated  sugar  1  coffee  cup  hickory  nuts  or  English 

2  eggs  walnuts  (chopped) 
7  tablespoons  flour                                            1  teaspoon  vanilla 

Drop  one  teaspoonful  at  a  time  on  greased  paper  in  tin.  Bake  in 
moderate  oven.     A  raisin,  nut  meat  or  frosting  can  be  put  in  center. 

Mrs.  Frederick  J.  McWade 

SWEDISH  COOKIES 

3  cups  flour  Grated  rind  of  y-i  lemon 
1  cup  sugar  1  raw  egg 

12  ounces  butter  3  hard-boiled  eggs  (yolks) 

Chopped  almonds 

Mash  hard-boiled  yolks  through  a  sieve,  add  raw  &^g  and  other 
ingredients,  mix  well  with  the  hand  and  put  on  ice  for  an  hour.  Roll 
out  thin,  cut  in  small  shapes,  brush  with  beaten  egg,  sprinkle  with  chopped 
almonds  mixed  with  sugar,  and  bake  in  a  moderate  oven,  a  golden  brown. 

Mrs.  Caleb  J.  Milne,  Jr. 

APPLE  SAUCE  CAKE 

1  cup  brown  sugar  (light)  2  teaspoons  baking  soda  (dissolved  in 

1/2  cup  butter  the  apple  sauce) 

1 1/2  cups  apple  sauce  1  teaspoon  cinnamon 

V2  teaspoon  cloves  2  cups  flour 

1  cup  raisins 

Bake  about  ^  hour  in  a  moderate  oven. 

Mrs.  William  Simpson,  Jr. 

APPLE  SAUCE  CAKE 

IV2  cups  sweetened  apple  sauce  2  teaspoons  soda 

(beaten  smooth)  1  teaspoon  nutmeg 

%  cup  lard  or  drippings  (melted)  1  teaspoon  cinnamon 

V-fz  cups  brown  sugar  Vz  teaspoon  cloves 

1/2  teaspoon  salt  1  teaspoon  allspice 

21/2  cups  flour  1  cup  raisins 

1  cup  currants 

Mix  in  order  given,  putting  in  the  yi  cup  of  flour  with  the  fruit. 
Bake  in  a  loaf  for  2  hours  in  a  rather  slow  oven.  Test  with  a  straw. 
This  may  be  made  from  dried-apple  sauce. 

Mrs.  Martha  P.  Falconer 


BOOK    OF     RECIPES  215 

POUND   CAKE 

1  pound  sugar  1  pound  flour 

%  pound  butter  10  eggs  (leaving  out  the  yolks  of  2) 

Beat  eggs  and  sugar  until  very  light.  Beat  butter  and  flour  to  a 
soft  cream.  Add  eggs  and  sugar  to  butter  and  flour.  Bake  very  slowly 
2  hours. 

This  I  consider  the  prize  of  my  private  collection  and  the  easiest 
and  best  recipe  for  pound  cake  I  have  known. 

Mrs.  Mahlon  B.  Paxson 


BOSTON  POUND   CAKE 

1  pound  sugar  1  cup  cream 

3/4  pound  butter  Peel  of  2  lemons  (grated) 

1  pound  flour  Juice  of  1  lemon 

6  eggs  1  teaspoon  soda 

Beat  the  butter  and  sugar  very  light,  add  gradually  the  cream  and 
lemons,  yi  of  the  flour.  Beat  the  eggs  separately,  and  stir  y^,  2X  2l  time 
after  mixing  well;  add  the  rest  of  the  flour,  beat  all  together  10  or  15 
minutes,  then  put  in  the  soda;  not  much  beating  after  that.  Bake  in  a 
moderate  oven. 

Mrs.  George  F.  Klemm 


ORANGE  CAKE 

2V^  cups  flour  5  eggs  (the  white  of  1  to  be  used  for 

2  cups  sugar  icing) 

1  cup  butter  2  teaspoons  cream  of  tartar 

%  cup  milk  1  teaspoon  soda 

1  orange  (juice  and  grated  rind) 


Save  a  little  rind  for  icing. 


Icing 


1  cup  sugar  y^  cup  hot  water 

14  teaspoon  cream  of  tartar  1  egg  (white) 


Stir  cream  of  tartar  in  sugar  dry;  add  hot  water.  Boil  6  minutes, 
or  until  it  "hairs."  Pour  slowly  into  beaten  white  of  egg,  beating  all  the 
time.     Add  flavor;  beat  until  thick  enough  to  spread. 

Mrs.  Charles  Z.  Tryon 


216  NEW    CENTURY    CLUB 

COCOANUT  POUND   CAKE 

1  cocoanut  (small)  6  eggs  (whites) 

3  cups  flour  y-i  teaspoon  soda 

1  cup  butter  1  teaspoon  cream  of  tartar 

2  cups  sugar  1  cup  milk 

Put  Yi  of  the  grated  cocoanut  in  last.  Mrs.  Hugh  McIlvain 

ORANGE  CAKE 

Yolks  of  5  eggs  2  cups  flour 

Whites  of  4  eggs  (3  whites  will  answer  2  teaspoons  baking  powder 

if  eggs  be  scarce)  1  lemon  (juice  and  grated  rind) 

2  cups  sugar  V2  cup  cold  water 

Beat  the  yolks  until  light,  then  with  the  sugar,  the  rind  and  juice 
of  the  lemon.  Sift  the  flour  and  beat  into  the  mixture,  alternating  with 
the  water.  Add  the  baking  powder  in  the  second  cup  of  flour.  Lastly 
the  well-beaten  whites.     Bake  in  3  layers. 

Orange  Icing 

2  eggs  (whites)  1  orange  (rind  and  juice) 

1  pound  pulverized  sugar 

Beat  the  whites  of  eggs  until  light,  adding  pulver  zed  sugar  (about 
1  pound).  Grate  the  yellow  skin  of  1  orange  (though  better  with  the  rind 
of  2  oranges).  Beat  the  rind  and  juice  into  the  whites  of  egg  alternately 
with  the  sugar.  Allow  to  stand  awhile  in  order  to  stiffen  somewhat. 
Spread  between  the  layers  and  over  the  top. 

Mrs.  Robert  P,  Brown 

ORANGE  SHORTCAKE 

1  quart  sifted  flour  1  tablespoon  white  sugar 

2  teaspoons  baking  powder  3  tablespoons  butter 
1  teaspoon  salt  Milk 

Mix  flour,  baking  powder,  salt  and  sugar  thoroughly.  Then  add 
butter  and  sweet  milk  sufficient  to  make  soft  dough.  Roll  out  in  3  layers, 
slightly  butter  each  layer,  lay  one  on  top  of  the  other,  bake  22  minutes; 
separate  the  layers  while  warm,  place  bottom  crust  on  plate,  cover  with 
sliced  orange,  sprinkle  thickly  with  sugar,  lay  on  second  crust,  and  pro- 
ceed as  before;  dust  top  with  powdered  sugar. 

Mrs.  H.  L.  Barnes 


BOOK     OF    RECIPES  217 

LADY  BALTIMORE  CAKE 

Make  4  layers  of  rich  white  cake.  Make  a  frosting  (boiled)  of  4 
cups  granidated  sugar  and  the  beaten  whites  of  4  eggs.  Divide  this  frost- 
ing into  4  equal  parts. 

First  portion. — Stir  1  jQnely  grated  cocoanut  and  the  pulp  of  1  orange 
rubbed  through  a  sieve.     Spread  on  first  layer  of  cake. 

Second  portion, — Stir  1  cup  of  English  walnuts,  chopped  fine;  1  cup 
of  chopped  raisins;   1  tablespoon  of  grated  chocolate.     Place  on  2d  layer. 

Third  portion. — Stir  1  cup  of  chopped  almonds;  1  cup  of  citron 
chopped  fine;   and  place  on  3d  layer  of  cake. 

Fourth  portion. — Should  be  spread  smooth  and  white,  thick  and  soft 
on  top  of  cake  with  cocoanut,  almonds  and  raisins. 

Mrs.  Harry  A.  Hornor 

DEVIL  CAKE 

1  cup  sugar  Vz  cup  boiling  water 

1/2  cup  (small)  butter  1  teaspoon  (heaping)  baking  powder 

2  eggs  1  teaspoon  (level)  soda 
1/2  cup  sour  milk  1  %  cups  flour 

3  tablespoons  (level)  cocoa  (put  in  last) 

If  you  like  it  thin,  bake  in  long  gingerbread  pans. 

Mrs.  Lewis  M.  Johnson 

FAVORITE  CAKE 

1  cup  butter  1  teaspoon  cloves 

1  cup  sugar  2  teaspoons  cinnamon 

1  cup  molasses  1  nutmeg 

1  cup  sweet  milk  1  teaspoon  soda 

4  eggs  1  pound  chopped  raisins 

4  cups  flour  (light  weight)  Pinch  of  salt 

Citron,  brandy  and  currants  if  desired 


Mrs.  Walter  T.  Baird 


SCOTCH  CAKES 


34  pound  butter  IV4  pounds  flotir 

1  poimd  sugar  3  eggs 

1  tablespoon  cinnamon 

Roll  thin,  cut  with  cake  cutter. 

Miss  Matilda  Baird 


218  NEW     CENTURY    CLUB 

MOCK  LADY  BALTIMORE  CAKE 

1  egg  2  cups  sifted  flour 

1  cup  (scant)  sugar  1  tablespoon  (heaping)  butter 

1  cup  sweet  milk  4  teaspoons  (level)  baking  powder 

Drop  butter  in  blood  heat  water  until  softened,  pour  off  water,  and 
cream  sugar  and  butter  in  same  bowl.  Add  whole  unbeaten  egg,  and 
mix,  then  alternate  flour  and  milk.  Immediately  before  placing  in  pans 
to  bake,  sift  in  the  baking  powder.  Pour  into  two  cake  pans  and  place 
at  very  top  of  oven  at  back  (of  gas  range)  and  bake  20  minutes,  using 
only  the  front  burner.  Light  oven  5  minutes  before  placing  cake  in  for 
baking.     Test  layers  by  imprint  of  fingers  to  know  when  done. 

Filling 

3y4  cup  sugar  1/2  cup  chopped  nut  meats 

1/2  cup  cold  water  V2  cup  chopped  seeded  raisins 

Yolk  of  1  egg  V2  teaspoon  vanilla 

Boil  sugar  and  water  until  it  threads,  then  pour  over  the  beaten 
yolk  and  beat.  Add  nuts  and  raisins,  and  spread  between  the  layers. 
Make  white  icing  for  top  and  sides. 

Mrs.  Laura  Chandler  Booth, 
President,  The  New  Century  Club  of  Kennett  Square,  Pa. 


BI-METALLIC  CAKE 

V2  cup  (scant)  butter  1  %  cups  flour 

1/2  cup  sugar  3  eggs 

1/2  cup  milk  1  y^  teaspoons  baking  powder 

1  teaspoon  extract  almond 

Beat  butter  and  sugar  to  a  cream,  add  milk  very  slowly,  then  the 
flour  (sifted),  powder,  almond  and  beaten  whites.  Bake  in  a  moderately 
quick  oven  for  yi  hour. 

Icing 

Take  the  yolks,  beat  until  light,  to  which  add  a  syrup  made  by  boil- 
ing together  imtil  it  spins  a  heavy  thread,  1  cup  granulated  sugar  and  half 
a  cup  boiling  water.     Flavor  with  1  teaspoon  of  vanilla. 

This  recipe  makes  a  white  cake  with  a  golden  icing  and  is  quite  worth 
a  trial. 

Mrs.  Thomas  Biddle  Ellis 


BOOK    OF     RECIPES 219 

BOWL,  CUP  AND   SPOON  CAKE 

(Only  these  three  utensils  are  used  in  mixing  the  cake) 

1  cup  sugar  2  eggs  (whites) 

11/2  cups  flour  Melted  butter 

1  big  teaspoon  baking  powder  V2  cup  ""1^ 

A  pinch  of  salt  VaniUa  to  taste 

Mix  these  dry  ingredients  in  the  bowl.  Drop  the  whites  of  eggs 
(unbeaten)  in  measuring  cup.  Add  melted  butter  to  half-way  mark. 
Fill  remaining  half  cup  with  milk.  Four  contents  of  cup  into  bowl,  add- 
ing vanilla  and  stirring  thoroughly. 

Mrs.  H.  H.  White, 
President,  New  Century  Club  of  Pottstown,  Pa. 

LACE  CAKES 

2  eggs  1  teaspoon  vanilla 
1  cup  (scant)  sugar                                          A  pinch  of  salt 

1  teaspoon  (large)  baking  powder  1  tablespoon  melted  butter 

2V2  cups  uncooked  Quaker  oats 

Drop  in  large  pan— 1  teaspoonful  for  each  cake.     Bake  in  slow  oven. 

Mrs.  William  H.  Hollar 

SWISS  LOAF  CAKE 

1  cup  butter  1  cup  milk 

11/2  cups  sugar  2  eggs 

214  cups  flour  1  teaspoon  baking  powder 

Cream  butter  and  sugar,  add  yolks,  then  milk  and  flour,  and  whites 
of  eggs.     Sift  baking  powder  and  flour  together.     Flavor  with  vanilla. 

Mrs.  Caleb  S.  Middleton 

"RIZ"   CAKE 

yx  cup  butter  (creamed)  V2  teaspoon  soda  (dissolved  in  hot 

21/2  cups  sugar  water) 

3  eggs  1  potmd  raisins 

1  cup  sour  milk  Vi  poimd  citron 

1/2  cup  sweet  milk  V2  nutmeg 

3  cups  flour  Vz  teaspoon  cinnamon 

Let  it  stand  in  the  bread  pans  1  hour  in  a  warm  place.  Bake  in  a 
bread  oven.  Mrs.  Isaac  S.  Lowry 


220  NEW     CENTURY     CLUB 

JAM   CAKE 

1  cup  butter  4  or  5  eggs  (beaten  separately) 

2  cups  sugar  y^    teaspoon     (about)     ground     black 
1  cup  sweet  milk  pepper 

4  cups  flour  1  teaspoon  allspice 

3  teaspoons  baking  powder  (sifted  well  1  teaspoon  cloves 

into  the  flour)  1  teaspoon  cinnamon 

1  cup  of  jam — raspberry  or  blackberry  is  best 

Bake  in  layers,  spread  jam  between  and  ice. 

Mrs.  H.  J.  Kaltenthaler 

ONE-EGG  CAKE 

1  cup  sugar  1  tablespoon  butter 

iVi  cups  flour  1  egg 

Vz  cup  milk  1  yz  teaspoons  baking  powder 

A  pinch  of  salt 

Bake  in  a  loaf — add  dots  of  butter  and  cinnamon  on  top. 

Mrs.  Alfred  Marshall 

COMPOSITION  CAKE 

5  eggs  1  cup  milk 

4  cups  sifted  flour  2  teaspoons  cream  of  tartar 
2V2  cups  sugar  1  teaspoon  soda 

1  cup  butter  1  lemon  (juice  and  grated  rind) 

Beat  sugar  and  butter  to  a  cream,  add  beaten  yolks,  then  add  milk 
and  part  of  flour;  with  rest  of  flour  add  the  whites  beaten  very  light. 
Flavor  with  juice  and  rind  of  lemon.  This  will  make  a  loaf  and  12  small 
cakes. 

Mrs.  James  Mapes  Dodge 

FRIED  CAKES 

1  cup  sugar  3  eggs 

4  tablespoons  butter  1  cup  milk 

3  teaspoons  baking  powder 

Melt  sugar  in  the  milk.  This  prevents  absorption  of  grease.  Roll 
half  an  inch  thick  after  mixing  soft,  and 'fry  in  hot  lard.  Flavor  with 
nutmeg. 

Mrs.  James  Mapes  Dodge 


BOOK    OF    RECIPES 


221 


Vi  pound  butter 
2  cups  sugar 
10  eggs  (whites) 


SMALL  LADY  CAKE 

1  cup  sweet  milk 
3  cups  flour 

1  teaspoon  (heaping)  baking  powder 
Flavor  with  almond 

Mrs.  Newton  E.  Wood, 
President,  The  Neighbors,  Hatboro,  Pa. 


SILVER  CAKE 


y^  cup  butter 

IV2  cups  pulverized  sugar 

1  cup  tepid  water 


2*4  cups  flour 

2  tablespoons  baking  powder 

4  eggs  (whites) 


Beat  butter  to  a  cream,  add  pulverized  (or  granulated)  sugar,  beat 
again.  Add  tepid  water  and  flour.  Beat  thoroughly  for  5  minutes,  then 
stir  in  baking  powder  and  well-beaten  whites  of  eggs.  Flavor  with  almond 
extract,  bake  in  a  moderate  oven,  about  1  hour.  If  followed  exactly  this 
makes  a  delicious  cake. 

The  yolks  of  the  eggs  can  be  used  for  mayonnaise  dressing  or  cup 
custards. 

Mrs.  Andrew  M.  Eastwick 


BROWN  CAKE 


2  cups  light  brown  sugar 

2  cups  flour 

2  eggs 

Vz  cup  butter 


V2  cup  milk 
y-i.  cup  boiling  water 
1  teaspoon  baking  soda 
Vi  cake  chocolate  (grated) 


Beat  butter,  sugar  and  yolks  together,  add  milk,  then  the  soda,  dis- 
solved in  half  the  boiling  water,  and  chocolate  in  the  other  half  of  boil- 
ing water;  then  add  flour,  and  last,  the  whites,  beaten.     Bake  in  3  layers. 


Caramel  Icing 


2  cups  light  brown  sugar 
V2  cup  cream 


Small  lump  of  butter 
1  spoon  vanilla 


Boil  a  few  minutes,  beat  until  thick,  add  vanilla. 

Mrs.  Allen  R.  Mitchell 


222 


NEW    CENTURY    CLUB 


BLACK  CAKE 


1  pound  butter 
1^4  pounds  sugar 

1  pound  flour 
12  eggs 

3  pounds  raisins  (seeded  and  chopped) 

2  pounds  currants 
2  pounds  citron 


1  glass  of  Madeira  wine 

2  glasses  brandy 

1  glass  rose  water 

2  nutmegs 

2  teaspoons  cinnamon 
1  teaspoon  cloves 
1  glass  currant  jelly 


Bake  in  a  moderate  oven  4  hours. 

This  recipe  has  been  used  in  our  family  for  many  years,  and  if  fol- 
lowed closely  you  cannot  fail  in  it. 

Mrs.  Hugh  McIlvain 


1  cup  powdered  sugar 
1  cup  (scant)  flour 


MOCHA  TARE    (CAKE) 

4  eggs 

2  tablespoons  coffee  extract 
1  teaspoon  (small)  baking  powder 


Beat  together  the  yolks  of  eggs  and  the  sugar,  then  add  the  flour  and 
baking  powder,  and  extract.  Add  the  stiffly  beaten  whites  of  eggs  last 
of  all.  Bake  in  3  layers.  When  cold  whip  yi  pint  double  cream,  2  tea- 
spoons of  coffee  extract,  and  sweeten  to  taste.  Add  this  cream  filling 
between  the  layers  and  on  top,  just  as  you  are  going  to  use  the  cake. 

Mrs.  Henry  P,  Brown 


"SCRIPTURE  CAKE" 

1  cup  butter  Judges  5:  25 

2  cups  sugar  Jeremiah  6:  20 
3V2  cups  flour,  prepared  with 

2V2  teaspoons  baking  powder  1st  Kings  4: 22 

2  cups  raisins  1st  Samuel  30: 12 

2  cups  figs  1st  Samuel  30: 12 

1  cup  almonds  Genesis  43 :  11 

1  cup  water  Genesis  24 :  20 

6  eggs  Isaiah  10: 14 

A  little  salt  Leviticus  2 :  13 

1  spoon  (large)  honey  Exodus  16:31 

Sweet  spices  to  taste  1st  Kings  10: 12 

Follow  Solomon's  advice  for  making  good  boys  and  you  will  have 
a  good  cake. 

An  old  "trusted  and  tried"  recipe  Mrs.  George  F.  Klemm 


BOOK    OF    RECIPES 


223 


NEW  AMSTERDAM   MOLASSES   CAKE 

1  cup  molasses  1  cup  (scant)  solid  sour  milk 

1  egg  1  teaspoon  (even)  bicarbonate  of  soda 

y-i  cup  butter  and  lard  mixed  (mostly  2V2  cups  flour 

butter)  2  teaspoons  ground  ginger 

V2  teaspoon  ground  nutmeg 

Cream  your  butter  well,  then  add  egg  without  beating;  stir  well 
together,  and  then  add  molasses.  Now  take  sour  milk,  in  which  you 
have  dissolved  your  soda  before  you  began  to  mix  (this  you  should  set 
in  a  saucer,  as  it  is  liable  to  foam  up  over  the  cup),  put  all  in,  both  from 
saucer  and  cup,  using  some  of  yoiu-  flotu-  alternately  with  it  tmtil  all  is 
used;  lastly  your  spices.  If  spices  are  not  liked  you  can  add  1  scant  cup 
of  well-mashed  ciirrants,  which  should  be  well-floured  with  about  1  table- 
spoon of  extra  flotu-.  Bake  in  a  moderate  oven,  either  in  small  patty 
pans,  long  shallow  pans,  or  a  tiu-k's  head  pan  with  a  tube  in  the  center. 
If  in  the  latter,  serve  hot,  fill  the  hole  in  the  center  with  whipped  cream 
and  serve  with  a  hot  chocolate  sauce  as  a  dessert. 

This  is  an  old  recipe  brought  from  Holland  to  this  country  before 
New  Amsterdam  became  New  York  and  was  often  served  boiled,  as  well 
as  baked  in  their  Dutch  ovens. 

The  Molasses  Cake  recipe  my  three  times  great-grandmother  trans- 
lated into  English  from  the  Dutch,  so  the  story  goes. 

Mrs.  John  Gribbel 

ZOLLICOFFER  OR  TUTTI  FRUTTI  CAKE 

V2  cup  butter  1  cup  milk 

IV2  cups  sugar  4  eggs  (whites) 

3  cups  flour  11^  teaspoons  baking  powder 

Mix  together  the  butter,  sugar,  flour,  milk,  whites  of  eggs  and  bak- 
ing powder. 

Filling 

1  potmd  sugar  Vi  pound  figs 

3  eggs  (whites)  J/2  pound  raisins 

Vi  poimd  citron  14  pound  blanched  almonds 

Moisten  sugar  and  boil  tmtil  it  spins  from  the  spoon.  Pour  this 
over  the  beaten  whites  of  eggs.  Beat  hard,  then  add  citron,  figs,  raisins 
and  almonds,  all  cut  up  fiine.  Spread  the  mixture  between  layers  and 
on  top  of  cake.  Mrs.  Josephine  L.  Adams 


224  NEWCENTURYCLUB 

BURGESS  CAKE 

34  pound  butter  1  teaspoon  nutmeg  and  cinnamon  mixed 

1  pound  sugar  4  eggs  (beaten  separately) 

1  wineglass  brandy  V2  pound  currants 

10  oimces  (about)  flour 

Rub  butter  and  sugar  together  until  smooth,  then  add  the  yolks  of 
the  eggs,  brandy  and  spices.  When  thoroughly  mixed,  add  about  half 
of  the  flour,  then  the  whites  of  the  eggs,  beaten  to  a  stiff  froth;  mix  the 
remaining  half  of  the  fiotir  with  the  currants  and  stir  lightly  into  the 
mixture.  Bake  on  tin  sheets  in  a  moderate  oven.  See  that  you  do  not 
get  too  much  flour  or  the  cakes  will  not  be  crisp. 

Mrs.  Harry  G.  Michener 

WHITE  FLAKED  RICE  CAKES 

Vz  to  3/4  package  of  flaked  rice  (2  cups  1  cup  sugar 

and  more)  iVz  teaspoons  baking  powder 

3  eggs  2  tablespoons  flour 

21/2  tablespoons  melted  butter 

Beat  eggs;  add  one  cup  sugar  and  beat  again,  add  butter,  then  rice 
and  flour  (well  mixed  with  baking  powder).  Drop  from  spoon  on  greased 
pans;  push  together  on  pan — ^must  not  be  flat.  It  is  best  to  work  in  a 
little  rice  at  a  time.  Bake.  Work  in  more  when  ready  to  make  up  second 
pan,  etc.     Don't  add  all  rice  at  once  or  batter  will  fall  fiat. 

Mrs.  Leon  S.  Dexter 

ENGLISH  CAKE 

10  eggs  Their  weight  in  flour 

Their  weight  in  sugar  The  weight  of  6  in  butter 

This  has  been  in  our  family  for  seventy -five  years — a  "tried"  recipe. 

Mrs.  Newton  E.  Wood, 
President,  The  Neighbors,  Hatboro,  Pa. 

AMES  CAKE 

1  cup  butter  3  cups  flour 

2  cups  sugar  5  eggs 

Mix  butter  and  sugar,  add  flour  and  then  well-beaten  eggs.  Flavor 
with  any  extract  preferred.  Miss  Florence  E.  Taylor 


BOOK    OF    RECIPES 


225 


TAYLOR  CAKES 


V2  pound  (scant)  light  brown  sugar 

V^  pound  butter 

4  eggs 

1  pint  New  Orleans  molasses 

1  pint  thick  milk 

Dissolve  soda  in  molasses. 


1  tablespoon  soda 
ll^  pounds  flour 

2  tablespoons  cinnamon 
2  tablespoons  ginger 

1  tablespoon  cloves 

Drop  in  pans  and  bake. 

Miss  Annie  Heacock 


SUGAR  CAKE 

1  tablespoon  powdered  cinnamon  1  cup  granulated  sugar 
y^  cup  brown  sugar                                             1  cup  milk 

1/2  cup  currants  1  egg 

2  cups  self-raising  flour  V4  pound  melted  butter 

V2  teaspoon  baking  powder 

Put  floiir  in  a  bowl  and  add  baking  powder  and  one-half  of  the  melted 
butter  and  three-fourths  of  the  granulated  sugar,  all  the  milk  and  beaten 
t.^g.  Add  ciurants  last.  Pour  into  two  pans  and  cover  the  top  with 
cinnamon,  brown  sugar  and  the  remainder  of  the  granulated  sugar.  Last 
of  all,  poiu:  the  remainder  of  the  butter  over  the  top  of  the  two  cakes. 
Bake  in  a  moderate  oven  25  or  30  minutes.  One-third  of  a  cup  of  shelled 
black  walnuts  instead  of  the  currants  may  be  used. 

Mrs.  Wilbur  F.  Litch 


DELICIOUS  PLAIN  CAKE 


1  cup  sugar,  beaten  with 
V2  cup  butter 
1  egg 

Bake  in  slow  oven. 


1  cup  rich  milk 

2  cups  sifted  flour 

2  teaspoons  baking  powder 
1  teaspoon  (level)  nutmeg 


Miss  Lida  Paull  Fife 


6  eggs  (whites) 

%  cup  granulated  sugar 


ANGEL  CAKE 

Flavoring 
yz  cup  flour 
1  teaspoon  cream  of  tartar 


Beat  whites  of  eggs  very  stiff.  Beat  sugar  slowly  into  whites.  Add 
flavoring.  Sift  cream  of  tartar  with  flour  and  fold  quickly  into  whites 
and  sugar.     Bake  in  ungreased  pan  in  slow  oven. 

Mrs.  Edwin  B.  Newcomer 


226  NEW    CENTURY    CLUB 

GOOD  PLAIN  CAKE 

(Philadelphia  Cooking  School) 

6  tablespoons  butter  2  teaspoons  baking  powder 

1  cup  pulverized  sugar  iVi  cups  flour 

2  eggs  Vi  teaspoon  spice,  or 
V2  cup  milk  Vz  teaspoon  flavoring 

Sift  flour,  baking  powder  and  spice  together.  Cream  butter  and  work 
in  sugar  gradually.  Separate  egg,  beat  yolk  and  pour  milk  into  it.  Add 
portions  of  this  and  dry  mixture  alternately  to  the  creamed  butter  and 
sugar.  Stir  well  to  make  smooth  batter.  Beat  whites  stiff  and  fold  in 
carefully.     Bake  %  oi  an  hour.     Try  with  clean  straw. 

Ciurants,  raisins,  quartered  and  seeded,  or  citron  or  candied  orange 
peel  cut  into  thin  slices  dredged  with  flour  may  be  added  just  before  baking. 
For  marble  cake  stir  a  little  cocoa  into  part  of  the  batter. 

For  orange  cake  put  candied  orange  peel  in  the  cake  and  frost  with 
confectioner's  sugar  flavored  with  orange  juice. 

Mrs.  John  J.  McGuigan 

ANGEL  FOOD 

114  cups  grantilated  sugar  1  teaspoon  cream  of  tartar 

1  cup  flour  1  teaspoon  bitter  almond  extract 

12  eggs  (whites) 

Sift  flour  and  cream  of  tartar  4  times;  beat  whites  stiff,  stir  in  last, 
always  stirring  gently.  Bake  in  moderate  oven;  when  done  turn  upside 
down  and  it  will  in  time  drop  free  from  the  tin.     ' 

Mrs.  John  D.  McIlhenny 

"ROCKS"   (DELICIOUS  LITTLE  CAKES) 

(Mrs.  M.  B.  Tort's  recipe) 

1  cup  sugar  1  pound  English  walnuts  (chopped) 
%  cup  butter  1  pound  seeded  raisins 

IV2  cups  floiur  1  teaspoon  cinnamon 

2  eggs  1  teaspoon  cloves 

1  teaspoon  soda 

Cream  sugar  with  butter;  add  flour,  eggs,  walnuts,  raisins,  cinnamon, 
cloves  and  soda  (dissolved  in  hot  water).  Drop  by  teaspoon  on  greased 
tins  and  bake.  The  dough  must  be  very  stiff.  Place  half  an  English 
walnut  on  each  cake  before  baking. 

These  keep  as  well  as  fruit  cake.  Miss  Anne  Heygate-Hall 


BOOK    OF    RECIPES  227 

HERMITS 

(Delicious  Small  Cakes) 

1  cup  butter  3  eggs 

2  cups  sugar  V2  cup  sour  milk 

1  teaspoon  (level)  soda 

Add  eggs  to  the  creamed  butter  and  sugar;  add  sour  milk,  with  soda 
dissolved  in  a  little  milk. 

V2  pound  figs  (cut  fine)  V2  teaspoon  cloves 

1  teacup  raisins  (cut  fine)  3  cups  flour   (add  carefully;    do    not 
V2  pound  English  walnuts  (chopped)  have  too  thick) 

2  teaspoons  cinnamon  3  teaspoons  liquid  vanilla,  or  equivalent 

in  vanilla  bean 

Lard  baking  pans,  drop  batter,  a  teaspoon  at  a  time,  two  inches 
apart  on  pan.     Bake  only  until  light  brown. 

Mrs.  Leon  S.  Dexter 

KISSES 

Vz  pound  pulverized  sugar  1  teaspoon  vanilla 

4  eggs  (whites) 

Bake  on  a  board ;  first  moisten  it  and  cover  with  brown  paper.  Bake 
slowly.    This  will  make  2  dozen  kisses.         Mrs.  John  D.  McIlhenny 

CHOCOLATE  CARAMEL  BALLS 

2V^  cups  brown  sugar  1  cup  sweet  cream 

Butter  the  size  of  a  walnut  V4  cake  Baker's  chocolate 

1  teaspoon  vanilla  (put  in  last) 

Beat  until  light.  Roll  in  balls  the  size  of  small  marbles  and  roll  in 
granulated  sugar.     Do  not  cook  imtil  brittle. 

Mrs.  J.  Howard  Marshall 

SAND  TARTS 

2  poimds  flour  iVi  pounds  butter 

2  pounds  granulated  sugar  3  eggs 

Mix  the  sugar,  butter  and  flour,  wet  it  with  the  eggs,  well  beaten, 
and  mix  very  well  together.  Roll  very  thin,  and  sprinkle  with  sugar  and 
cinnamon  mixed.  Cut  thin,  and  stick  in,  before  baking,  3  or  4  blanched 
ahnonds.  Mrs.  J.  Gibson  McIlvain 


228  NEW    CENTURY    CLUB 

SAND  TARTS 

1  pound  sugar  1/2  pound  butter  (flavored  with  lemon) 

1  pound  flour  6  eggs 

Roll  very  thin,  brush  with  egg  and  put  granulated  sugar,  pecan  nut 
and  cinnamon  on  top.     Bake  in  quick  oven. 

These  cakes  will  keep  indefinitely  in  tin  boxes,  and  are  fine  to  serve 
with  tea.  Mrs.  Harrison  Souder 

MANDELBRODCHEN 

3  eggs  (whites)  V2  pound  almonds 

1/2  pound  pulverized  sugar  2  ounces  sugar 

Beat  the  whites  of  eggs  with  pulverized  sugar  for  15  minutes.  Blanch 
the  almonds  and  chop  fine  or  run  through  a  meat-grinder;  mix  with  2 
ounces  of  sugar  and  brown  slightly  in  the  oven;  when  cool  mix  with  the 
beaten  white  of  egg  and  sugar.  Drop  in  small  cakes  on  a  greased  paper 
and  bake  in  a  cool  oven.  Mrs.  John  L.  Appleton 

CARAMEL  ICING 

IV2  cups  brown  sugar,  mixed  with  ^4  cup  cream 

1  tablespoon  (large)  flour  Yz  cup  (scant)  butter 

Boil  until  very  thick.  Stir  all  ttie  time  (about  10  minutes).  Spread 
on  cake  while  hot.  Mrs.  Walter  C.  McIntire 

CHOCOLATE  NUT  FROSTING 

IV2  cups  sugar  8  squares  chocolate 

8  tablespoons  milk  Vanilla 

34  poimd  English  walnuts 

Boil  sugar,  milk  and  chocolate  8  minutes.  Set  in  a  dish  of  cold  water 
and  beat  until  thick  enough  to  spread,  then  add  vanilla  and  walnuts 
broken  in  small  pieces.     Spread  on  loaf  of  thick  plain  cake. 

Mrs.  Frank  H.  Burpee 

A  GOOD  ICING  FOR  CAKE 

Two  tablespoons  of  orange  juice  and  the  grated  rind  of  the  orange. 
Three  cups  of  4  X  sugar.  Mix  the  juice  and  the  sugar,  and  pour  boiling 
water  on  the  whole — a  little  at  a  time,  until  it  is  the  consistency  of  boiled 
icing — or  a  thick  custard.  Pour  over  the  cake  and  spread  over — that's 
all.  Mrs.  Charles  H.  Woolley 


CanbteiS 

The  daint  est  last,  to  make  the  end  most  sweet. — Richard  IL 


(229) 


NUT  CANDY 

2  cups  granulated  sugar  2  teaspoons  (about)  vinegar 
V2  cup  water                                                    Nuts 

Mix  sugar,  water  and  vinegar;  boil  without  stirring,  until  brittle 
when  dropped  in  cold  water.  Butter  shallow  pans  and  pour  over  nuts 
(peanuts,  shellbarks,  walnuts  or  any  nuts  you  may  have).  It  is  well 
to  let  the  nuts  get  warm  before  pouring  in  the  mixture. 

Mrs.  J.  Gibson  McIlvain 

NUT  CHOCOLATES 

Grate  or  cut  into  square  pieces  a  cake  of  Baker's  (bitter)  chocolate. 
Add  to  this  about  }4  cup  of  water  and  melt  over  a  boiling  tea  kettle. 
When  the  chocolate  is  thoroughly  melted  remove  from  over  the  kettle, 
and  stir  in  confectioner's  sugar  (or  a  fine  pulverized  sugar  will  do)  imtil 
it  is  the  right  consistency  to  be  formed  into  balls  in  the  fingers.  This 
is  much  like  the  French  candy  and  when  formed  into  balls  and  put 
between  two  English  walnuts,  is  very  good. 

Miss  Alice  Pusey  Chambers 

WALNUT  CANDY 

3  cups  brown  sugar  Butter  the  size  of  an  egg 

1  cup  granulated  sugar  1  teaspoon  cream  of  tartar 

1  cup  water  1  pound  walnut  meats  (broken) 

Boil  sugar  and  water  until  it  will  form  a  soft  ball  in  cold  water.  Add 
butter  and  cream  of  tartar  and  beat  until  nearly  stiff,  then  add  walnut 
meats. 

Mrs.  Edwin  B.  Newcomer 

SEA  FOAM 

3  cups  brown  sugar  2  eggs  (whites) 

1  cup  water  1  cup  English  walnuts  (chopped) 

Boil  sugar  and  water  imtil  it  strings.  Stir  this  syrup  gradually  into 
the  whites  of  eggs  beaten  stiff.  Add  walnuts  and  when  it  has  been  beaten 
nearly  hard,  drop  from  a  spoon  on  a  buttered  platter. 

Mrs.  Daniel  R.  Harper 

(231) 


232  NEW    CENTURY    CLUB 

TAFFY 

1  pound  brown  sugar  y-i  teacup  vinegar 

1  pound  butter  V2  teacup  water 

Put  the  vinegar,  water  and  butter  on  the  fire  imtil  warm,  then  add 
sugar;  boil  until  it  will  crack  when  dropped  in  cold  water. 
This  is  the  very  best  recipe  for  Taffy  I  know. 

Mrs.  J.  Gibson  McIlvain 

CHOCOLATE  FUDGE 

3  ounces  Baker's  chocolate  Butter  the  size  of  a  wahiut 

ly-i  cups  granulated  sugar  V2  cup  cream  (good  measure) 

2  tablespoons  vanilla 

If  you  wish  nut  fudge,  add  1  cup  of  nuts,  cut  fine. 

Melt  the  chocolate  on  a  pie  plate ;  melt  butter  in  saucepan;  add  sugar, 
chocolate  and  cream.  Put  on  fire  to  boil,  and  when  boiling  all  over,  time 
it  and  boil  6  minutes,  then  add  nuts.  Take  from  fire,  stir  hard  imtil  it 
begins  to  thicken;  add  vaniUa;  pour  quickly  into  pan  already  greased 
with  a  little  butter.  (Pan  10  inches  long,  6  inches  wide).  Cut  candy 
into  blocks  before  it  gets  entirely  cold.  Mrs.  C.  L.  Hutchinson 

FUDGE 

2  ounces  Baker's  chocolate  1  cup  milk  or  cream 

2  cups  granulated  sugar  Large  piece  of  butter 

Vi  teaspoon  vanilla 

Do  not  cook  too  long.  Take  off  the  fire  when  chocolate  granulates 
around  the  sides  of  the  pan.  Put  the  vanilla  in  just  before  you  take  from 
the  fire.     Beat  the  mixture  for  3,  or  maybe  only  2  minutes. 

Mrs.  H.  G.  Michener 

FUDGE 

2  cups  sugar  2  squares  Baker's  chocolate 

1  cup  milk  1  cup  raisins  (cut) 

Butter  the  size  of  a  walnut  1  cup  English  walnuts  (broken) 

Boil  sugar  and  milk  well,  then  add  butter;  when  melted,  add  choco- 
late; boil  again  well,  and  when  cool,  beat  about  10  minutes;  then  add 
raisins  and  walnuts.     Put  away  to  harden. 

The  Misses  Longstreth 


BOOK     OF    RECIPES  233 

MARSHMALLOW  FUDGE 

2  cups  brown  sugar  V2  cake  Baker's  chocolate 

1  cup  granulated  sugar  1  teaspoon  vanilla 

1  cup  milk  Butter  the  size  of  a  walnut 

Boil,  stirring  constantly,  sugar,  milk  and  chocolate,  until  the  mix- 
ture soft  balls  in  cold  water.  Add  butter  just  before,  and  vanilla  just 
after  removing  from  fire.  Stir  until  it  begins  to  stiffen,  and  pour  into 
buttered  pans.  If  desired,  >^  poimd  of  marshmallows  may  be  added  just 
after  the  vanilla.     Best  prepared  on  chafing  dish. 

Miss  Mary  Craig  Peacock 

BROOK  GROVE  FUDGE 

1/2  cake  Baker's  chocolate  Butter  the  size  of  an  egg 

2  large  cups  granulated  sugar  1  teaspoon  vanilla 
%  cup  cream                                                     Pinch  of  salt 

Cook  tintil  thick,  then  take  ofl  stove  and  beat  tmtil  it  begins  to  be 
stiff  and  creamy.  Stir  in  vanilla  and  pour  out  on  buttered  plates.  Add 
salt  when  nearly  finished.  Miss  Mary  Janney 

FRUIT  FUDGE 

3  cups  granulated  sugar  14  cup  seeded  raisins 
3  teaspoons  soda  V^  cup  nuts 

3/4  cup  milk  Vt  cup  cocoanut 

1  tablespoon  butter  Ya  cup  figs  (cut  small) 

Boil  sugar,  soda,  milk  and  butter.  When  it  will  form  a  soft  ball  in 
cold  water,  add  raisins,  nuts,  cocoanut  and  figs.  Beat  imtil  it  begins  to 
sugar  on  the  sides,  and  pour  quickly  into  buttered  tins.  When  almost 
cool,  mark  in  squares.  Mrs.  Charles  E.  Noblit 

OPERA  CREAMS 

2  squares  Baker's  chocolate  %  cup  milk 

1  cup  granulated  sugar  1  teaspoon  vanilla 

1V4  cups  Ught  brown  sugar  1  teaspoon  butter 

Grate  chocolate,  add  sugar  and  milk.  Cook  slowly  until  mixture  is 
smooth  and  boil  for  about  a  minute,  or  until  a  soft  ball  is  formed  in  cold 
water.  Remove  from  stove,  add  vanilla  and  butter  and  beat  until  hard 
enough  to  form.     Drop  from  a  teaspoon  upon  waxed  paper. 

Mrs.  Martha  P.  Falconer 


234  NEW    CENTURY     CLUB 

CHOCOLATE  CARAMELS 

1  cup  sugar  1/2  cup  cream 

1  cup  New  Orleans  molasses  Butter  the  size  of  a  walnut 

y^  cake  chocolate  (Vs  poimd)  1  teaspoon  vinegar 

1  teaspoon  vanilla 

Boil  until  it  hardens  in  cold  water  and  stir  all  you  wish.  After  boil- 
ing, add  vinegar  and  vanilla. 

I  like  brown  sugar  in  candy,  but  granulated  will  do  in  caramels. 

Mrs.  Lewis  F.  Shoemaker 

CHOCOLATE  CARAMELS 

1/2  pound  Baker's  chocolate  4  cups  brown  stigar 

Vi  pound  butter  1  cup  milk 

IV4  cups  New  Orleans  molasses  Vanilla  extract  to  taste 

After  boiling  20  minutes,  stirring  frequently,  try  in  ice  water  till 
strings  are  brittle.     These  are  delicious.      Mrs.  Edward  F.  Kingsley 

CARAMELS 

V^  pound  Baker's  chocolate  1  cup  molasses 

y^  poimd  brown  sugar  1  cup  milk 

Vi  pound  butter  1  tablespoon  vanilla  extract 

Mrs.  Effingham  Perot 

CANDIED   GRAPEFRUIT  PEEL 

Cut  peel  into  strips  and  soak  for  48  hours,  changing  water  three  or 
four  times.  Cover  with  fresh  cold  water  and  boil  4  hours,  changing  water 
once.  Then  drain  and  weigh,  taking  equal  parts  of  peel  and  granulated 
sugar,  and  put  on  the  fire  again  without  adding  water,  and  boil  until  all 
the  syrup  is  absorbed.     While  still  warm  roll  in  granulated  sugar. 

Mrs.  J.  Howard  Gaskill 

CONSERVED   GRAPEFRUIT  RIND 

Use  the  rind  only.  Cut  in  pieces  the  size  of  a  section  of  an  orange. 
Boil  these  20  minutes  in  water.  Drain  them.  Put  back  in  the  kettle, 
as  follows:  A  layer  of  the  rind  and  a  layer  of  sugar.  Boil  these  imtil 
they  are  clear  (about  8  or  10  minutes).  Then  drain  again.  Put  them  in 
a  self -sealing  jar.     When  you  wish  to  use  them,  roll  in  sugar. 

This  I  can  vouch  for,  as  it  is  one  of  Sophie's  recipes. 

Mrs.  James  B.  Thomas 


peberasesf 

We  drink  this  health  to  yow.— Pericles. 


(235) 


PURE  GRAPE  JUICE 

10  pounds  Concord  grapes  2  quarts  water 

5  cups  sugar 

Pick  grapes  off  stem  and  wash;  place  them  in  kettle  with  water  and 
boil  until  skins  are  well  broken.  Take  off  and  drain,  then  press  the  skins 
until  juice  is  all  extracted.  Return  juice  to  kettle  with  sugar  and  boil 
until  sugar  is  dissolved,  skimming  off  anything  that  rises  to  the  surface. 
Bottle  and  seal  while  hot.  If  not  sweet  enough  to  suit  taste,  more  sugar 
can  be  added. 

Mrs.  E.  Boyd  Weitzel 


GRAPE  JXnCE 

3  quarts  Concord  grapes  1  quart  water 

Sugar 

Stem  and  wash  grapes  before  measuring.  Heat  thoroughly  and 
strain.  To  1  quart  of  juice  add  1  cup  of  sugar.  Use  small  cup  if  grapes 
are  very  sweet.  Let  juice  and  sugar  come  to  a  boil,  then  bottle  and  seal 
with  wax. 

Mrs.  Edwin  F.  Keen 


MISS   SALLY  WHEELER  JOHNSON'S  LEMONADE 

(This  recipe  is  always  used  at  the  Meetings  of  the  Site  and  Relic  Society 

of  Germantown) 

S  dozen  lemons  1  pineapple  (cut  in  fine  slices  or 
10  pounds  granulated  sugar  small  pieces) 

V2  dozen  oranges  (sliced  with  the  peel  or 

left  on),  or  1  box  strawberries  (in  season) 

Dissolve  the  sugar  in  boiling  water  some  hours  before  wanted;  stir 
thoroughly,  putting  in  some  of  the  lemon  peel  cut  very  thin.  Add  the 
lemon  juice  when  cool,  and  the  fruit  and  ice  when  ready  to  serve.  Do  not 
put  all  the  s>T-up  in  the  lemon  juice  at  once,  as  it  may  be  too  sweet  if 
lemons  are  not  ripe  and  juicy. 

The  fruit  can  be  used  to  suit  individual  taste,  one  or  more  kinds  used 
at  a  time,  as  preferred. 

Miss  Anna  M.  Johnson 

(237) 


238  NEW    CENTURY     CLUB 

TEMPERANCE  PUNCH 

6  oranges  1  bottle  white  grape  juice 

2  lemons  2  bottles  ginger  ale 

1  teaspoon  crushed  mint  Sugar 

Mix  the  juice  of  oranges  and  lemons  in  bowl  with  crushed  mint  (or 
a  bunch  of  mint).  Put  juice  in  punch  bowl  with  large  lump  of  ice.  Add 
grape  juice;  sugar  to  taste.  Before  serving,  add  ginger  ale.  Serve  with 
strawberry  or  small  squares  of  pineapple  in  glass.  As  the  ice  melts  add 
more  ginger  ale.     If  the  punch  is  not  sweet  enough  add  more  sugar. 

(Warranted  to  put  no  one  under  the  table.) 

Miss  Anne  Hollingsworth  Wharton 


GRAPE  JUICE 

Sectu-e  good  juicy  grapes  (preferably  the  Concord),  pick  and  stem 
them,  place  in  a  preserving  kettle  and  barely  cover  with  water.  Boil 
until  tender,  then  mash  and  strain.  To  every  gallon  of  juice  add  1  cup 
of  granulated  sugar.  Return  to  the  fire  and  let  boil  for  3  minutes  and 
then  place  in  bottles  and  seal.     Drink  with  pleasure. 

Mrs.  Thomas  Biddle  Ellis 


BLACKBERRY  BRANDY 

(Recommended  in  case  of  sickness) 

2  quarts  blackberry  juice  1  ounce  powdered  cinnamon 

1  quart  brandy  1  ounce  powdered  nutmeg 

2  pounds  soft  white  sugar  1  ounce  powdered  cloves 

1  oimce  powdered  allspice 

Boil  the  juice  with  the  sugar  and  the  spices  for  15  minutes.  Take 
from  the  fire  and  add  the  brandy.  When  cold,  strain,  bottle  and  seal. 
The  spices  should  be  placed  in  a  bag,  in  order  not  to  discolor  the  juice. 

Mrs.  Sarah  Walker  Duncan 


RECETTE  DE  TALLEYRAND   POUR  LE   CAFE 

Noir  comme  le  diable  Pur  comme  un  ange 

Chaud  comme  I'enfer  Doux  comme  I'amour 

Mrs.  H.  S.  Prentiss  Nichols 


BOOK     OF    RECIPES  239 

DANDELION   WINE 

4  quarts  dandelion  blossoms  (without  2  lemons 

stems)  4  quarts  lukewarm  water 

4  oranges  Sugar 

Yeast  cake 

Stand  the  water  and  dandelions,  thin  peel  of  lemons  and  oranges, 
60  hoiirs.  Squeeze  out  and  strain.  Put  4  pounds  of  sugar  to  every  gal- 
lon of  above.  (In  the  meantime  you  have  taken  the  peeled  oranges  and 
lemons  and  rolled  in  oiled  paper  to  keep  them  over  the  60  hours.)  Cut 
oranges  and  lemons  up  fine  and  to  every  gallon  put  a  broken-up  yeast 
cake  and  the  sugar,  oranges  and  lemons  and  let  stand  36  hours.  Strain 
and  bottle,  leaving  corks  off  until  done  fermenting. 

Mrs.  Harry  A.  Hornor 

ORANGE   CORDIAL 

36  oranges  1  gallon  water 

1  gallon  rectified  alcohol  White  sugar 

Use  the  skins  of  the  oranges,  peeling  very  thin.  Put  in  a  large  jar 
or  vessel  and  poiu*  on  alcohol  and  water.  Cook  and  let  stand  for  7  weeks, 
stirring  or  shaking  thoroughly  every  day.  Strain  and  measiu-e  the  juice, 
and  to  each  quart  of  liquid  add  the  syrup  made  from  boiling  1  pound 
of  white  sugar,  to  which  a  little  water  has  been  added.  Add  the  syrup 
hot,  then  bottle  and  cork. 

Miss  Jean  A.  Flanigen 


Some  hae  meat  that  camia  eat, 

And  some  would  eat  that  want  it; 
But  we  hae  meat,  and  we  can  eat, 

Sae  let  the  Lord  be  thankit. 

Robert  Burns 


(240) 


Snbex 


Preabsi 


PAGE 

Bath  Bread 22 

Mrs.  Alfred  Mellor 
Batter  Bread  or  Com  Pone 21 

Mrs.  Elmore  C.  Hine 
Bedford  RoUs 23 

Dr.  Frances  N.  Baker 
Biscuits,  Ellen's 25 

Mrs.  C.  L.  Peirce 
Bread 17 

Mrs.  H.  S.  Prentiss  Nichols 
Bread  Cakes 22 

Miss  Helen  A.  Childs 
Breakfast  Biscuits 24 

Mrs.  Theron  I.  Crane 
Breakfast  Muffins 27 

Mrs.  William  P.  Potter 
Brown  Bread,  Steamed 21 

Mrs.  W.  Dtiffield  Robinson 
Buckwheat  Cakes 30 

Miss  G.  B.  Mcllhenny 
Buckwheat  Griddle  Cakes 30 

Mrs.  Livingston  E.  Jones 
Buckwheat  Griddle  Cakes 30 

Miss  Helen  Lippincott 
Christmas  Bread  (Mary  R.  Heygate- 

Hall's  Recipe) 22 

Miss  Anna  Hey  gate-Hall 
Cinnamon  Bun 28 

Mrs.  Daniel  R.  Harper 
Cinnamon  Bun 29 

Miss  A  bby  A .  Sutherland 
Com  Bread,  My  Grandmother's 21 

Mrs.  John  D.  Mcllhenny 
Commeal  Griddle  Cakes 31 

Mrs.  C.  L.  Hutchinson 
16  (24 


PAGB 

Cream  Muffins,  Mrs.  Charles  D.  B. 

Barney's 26 

Miss  Mary  Janney 
Dinner  or  Lunch  Rolls,  Anna's 24 

Mrs.  H.  S.  Prentiss  Nichols 
Dutch  Cake 20 

Mrs.  George  H.  Vanderbeck 
Flume  House  Flannel  Cakes 31 

Mrs.  S.  Bernard  Chambers 
French  Waffles 32 

Miss  Emma  R.  Jack 
Gems 27 

Mrs.  William  P.  Elwell 
Graham  Bread 20 

Mrs.  Lewis  F.  Shoemaker 
Graham  Bread 20 

Mrs.  H.  H.  White 
Graham  Bread 21 

Mrs.  A.  W.  Robinson 
Graham  Gems 27 

Miss  Virginia  Hartshorne 
Griddle  Cakes 29 

Mrs.  Harry  A.  Hornor 
Milk  Biscuit 25 

Mrs.  Isaac  H.  Clothier 
Nut  Bread 17 

Miss  Gertrude  A.  Barrett 
Nut  Bread 17 

Mrs.  Mary  C.  D.  Geisler 
Nut  Bread 18 

Mrs.  Frank  H.  Burpee 
Nut  Bread 18 

Mrs.  Leon  S.  Dexter 
Nut  Bread 18 

Mrs.  Laura  Chandler  Booth 
1) 


242 


INDEX 


PAGE 

Nut  Bread 18 

Mrs.  Abner  H.  Mer short 
Nut  Bread 19 

Mrs.  John  I.  McGuigan 
Old-Fashioned  Buckwheat  Cakes. ...      30 

Mrs.  Eugene  H.  Austin 
Old-Fashioned  Dutch  Cake 19 

Mrs.  Henry  Delaplaine 
Old-Fashioned  Muffins 26 

Miss  Emily  Campbell 
Plain  Muffins 25 

Miss  Elizabeth  Bunting  Collier 
Popovers 26 

Mrs.  Edward  F.  Kingsley 
Queen  Muffins 26 

Mrs.  William  A.  Wiederseim 
Quick  Nut  Bread 19 

Mrs.  Thomas  Raeburn  White 
Sally  Lunn 27 

Miss  Lida  Paull  Fife 
Sally  Lunn 28 

Mrs.  Daniel  R.  Harper 


PAGE 

"Schecken" 31 

Mrs.  Edwin  Martin 
Scotch  Short  Bread 22 

Mrs.  A.  Gallatin  Talbott 
Spanish  Bun 29 

Mrs.  J.  Gibson  Mcllvain 
Spoon  Bread 23 

Mrs.  Louis  H.  Mutschler 
Spoon  Bread 23 

Mrs.  Mary  S.  Johnson 
Sweet  Potato  Biscuit 25 

Mrs.  H.  L.  Wayland 
Tea  Rolls 24 

Mrs.  William  Burnham 
Virginia  Sally  Lunn 28 

Miss  Mary  Janney 
Virginia  Spoon  Bread 23 

Mrs.  Charles  H.  Guilbert 
Waffles 32 

Mrs.  Robert  P.  Brown 
Waffles 32 

Mrs.  C.  Wilmer  Middleton 


^DUP£i 


Beef  Soup 39 

Mrs.  Samuel  Scoville,  Jr. 
Bisque  of  Clam,  Caroline's 37 

Mrs.  H.  S.  Prentiss  Nichols 
Black  Bean  Soup 38 

Mrs.  Thomas  Raeburn  White 
Chicken  Jelly 39 

Mary  Effingham  Perot 
Clam  Pur^e 36 

Mrs.  C.  P.  Turner 
Clam  Soup 37 

Mrs.  C.  L.  Peirce 
Fish  Chowder 40 

Mrs.  John  L.  Appleton 
Mock  Bisque  Soup 37 

Mrs.  Sarah  Walker  Dungan 
Mutton  Broth,  Mother's 38 

Mrs.  John  Cribbel 
Onion  Soup 35 

Mrs.  Morgan  Bunting 
Onion  Soup 35 

Mrs.  Edward  L.  Reynolds 


36 


Onion  Soup  with  Cheese  (ItaUan) . 

Mrs.  William  B.  Campbell 
Palatable  Summer  Soup 39 

Mrs.  C.  Shillard-Smith 
Peanut  Soup 39 

Dr.  Frances  N.  Baker 
Rabbit  Soup 41 

Mrs.  Theron  I.  Crane 
Soup  k  la  Reine 40 

Mrs.  A.  Gallatin  Talbott 
Spinach  Soup 36 

The  Misses  Esherick 
Spinach  Soup 36 

Mrs.  Joseph  Pettit . 
Soup  Dumplings 40 

Mrs.  Edward  Webster 
Tomato  Soup 35 

Mrs.  C.  Wilmer  Middleton 
Tomato  Soup 35 

Mrs.  Martha  P.  Falconer 
White  House  Bouillon 38 

Mrs.  Josephine  L.  Adams 


INDEX 


243 


jfm 


Clara  Roast 53 

Mrs.  Frederick  L.  Seeger 
Clams,  Deviled 53 

Mrs.  H.  G.  Michener 
Clams,  Deviled 53 

Mrs.  Joshua  Ash  Pearson 
Coquilles 46 

Mrs.  Frank  H.  Burpee 
Crabs,  Deviled 50 

Mrs.  Robert  P.  Brown 
Crabs,  Deviled— Baltimore  Style  ....     49 

Mrs.  Charles  MacLellan  Town 
Fish,  Baked 45 

Miss  Tirzah  L.  Nichols 
Fish,  Scalloped 45 

Mrs.  Albert  P.  Brubaker 
Fish  or  Meat  Souffle 46 

Mrs.  Elmore  C.  Hine 
Lobster  Chops 47 

Mrs.  Harry  G.  Michener 
Lobster  k  la  Newburg 48 

Mrs.  Charles  E.  Noblit 
Mackerel,  Baked 46 

Miss  Annie  Heacock 
Oyster  k  la  Thibault 52 

Mrs.  Josephine  L.  Adams 
Oyster  Loaf 53 

Mrs.  Arthur  Falkenau 


Oyster  Short  Cake 52 

Mrs.  John  H.  Jopson 
Oysters,  Baked— Club  Style 49 

Mrs.  Harry  A .  Hornor 
Oysters,  Browned 51 

Mrs.  Frederick  L.  Seeger 
Oysters,  Pan-Broiled 50 

Mrs.  Robert  P.  Brown 
Oysters,  Pickled 52 

Mrs.  H.  L.  Wayland 
Oysters,  Scalloped 51 

Miss  L.  Ray  Balderston 
Oysters  on  Crackers 49 

Mrs.  Frederick  L.  Seeger 
Poisson  a  la  Creme 45 

Mary  E.  B.  Perot 
Rhode  Island  Codfish  Cakes 46 

Mrs.  Frank  Battles 
Salmon,  Baked  Canned 47 

Mrs.  Martha  P.  Falconer 
Salmon  Souffle 47 

Mrs.  S.  Bernard  Chambers 
Salmon  Souffle 47 

Mrs.  Edward  F.  Kingsley 
Terrapin 48 

Miss  Jean  A.  Flanigen 
Thibault  Oysters 51 

Mrs.  E.  B.  Waples 


jWeatss 


Beef  t  la  Mode 61 

Miss  Amelia  R.  Coale 
Beef  Heart,  to  Roast  with  Sage     and 

Onions 69 

Mrs.  Theron  I.  Crane 
Boudins 64 

Mrs.  Martha  P.  Falconer 
Breaded   Lamb    Chops   with   Mush- 
room Sauce 63 

Miss  Agnes  Preston 
Brunswick  Stew 59 

Mrs.  Henry  P.  Brown 


Calf's  Head  (Terrapin  Style) 70 

The  Misses  Esherick 
Calf's  Liver  in  a  Chafing  Dish 69 

Miss  Virginia  Hartshorne 
Canvas-Back  Duck 72 

Mrs.  Harry  A .  Hornor 
Chicken  a  la  King 57 

From  Literary  Digest,  March  27,  IQ15 
Chicken  k  la  King 58 

Mrs.  John  D.  Mcllhenny 
Chicken  Croquettes 58 

Miss  Agnes  Preston 


244 


INDEX 


PAGE 

Chicken  Croquettes 59 

Mrs.  Alfred  Mellor 
Chicken  Croquettes 59 

Mrs.  Lewis  M.  Johnson 
Chicken,  Jellied 61 

Mrs.  Benjamin  F.  Richardson 
Chicken,  Jellied 60 

Mrs.  Henry  Delaplaine 
Chicken  Mousse 60 

Miss  Mariana  J.  Steel 
Fresh  Tongue 67 

Countess  of  Santa  Eulalia 
Galantine 68 

Mrs.  E.  B.  Waples 
Ham  and  Current  Jelly 69 

Mrs.  Edward  Wetherill 
Ham,  Baked 65 

Mrs.  H.  S.  Prentiss  Nichols 
Ham,  Baked  SHce  of 64 

Mrs.  Abner  H.  Mershon 
Ham,  Baked  Slice  of 64 

Miss  Annie  Heacock 
Hash 63 

Mrs.  Albert  P.  Brubaker 
Kidney  Stew,  a  Quick 67 

Miss  Gertrude  A .  Barrett 
Kidney,  Stewed 68 

Mrs.  J.  Nicholas  Mitchell 
Kidney,  Stewed 68 

Mrs.  William  A.  Flanigen 
Mexican  Ham 66 

Mrs.  Samuel  Bispham  Bowen 
Mexican  Tongue 66 

Mrs.  Samuel  Bispham  Bowen 
Mock  Terrapin 71 

Mrs.  Lewis  M,  Johnson 


PAGE 

Mock  Terrapin 72 

Mrs.  Robert  P.  Brown 
Sausage 66 

Mrs.  Harry  A.  Hornor 
Sausage,  Home-made  Country 66 

Mrs.  Henry  C.  Mcllvaine 
Sausage  Roll 65 

Mrs.  Henry  P.  Brown 
Savory  Meat 63 

Mrs.  Alfred  Percival  Smith 
Spanish  Stew,  A 62 

Miss  Agnes  Repplier 
Stuffing  for  Chicken 58 

Mrs.  William  A .  Flanigen 
Swedish  Hamburg  Steak 63 

Mrs.  W.  F.  Taft 
Sweetbreads 72 

Miss  Caroline  C.  Hoffman 
Sweetbreads,  Baked 70 

Miss  Jean  A.  Flanigen 
Sweetbreads,  Baked 71 

Mrs.  Charles  MacLellan  Town 
To  Serve  With  Meat  and  Fish 73 

Mrs.  H.  S.  Prentiss  Nichols 
To  Stew  a  Duck  With   Chestnuts  ...     71 

Mrs.  Theron  I.  Crane 
Turkey,  Boned 62 

Mrs.  Samuel  P.  Wetherill 
Veal,  A  Digestible  Way  of  Preparing.     65 

Miss  Gertrude  A.  Barrett 
Veal,  Fried 64 

Mrs.  Alfred  Percival  Smith 
Wakefield  Steak 61 

Mrs.  H.  J.  Kaltenthaler 


"Vegetables' 


Bean  Loaf  with  Bacon  Curls 82 

Mrs.  Martha  P.  Falconer 
Celery — Siena  Style 80 

Miss  Sarah  C.  Sower 
Com,  Canned 78 

Mrs.  Mary  Haines  Kirby 


Com  Fritters 

Mrs.  Isaac  H.  Clothier 
Com  Fritters 

Miss  Clara  Comegys 
Corn  Pudding 

Miss  Anna  S.  Eckfeldt 


78 
79 
79 


INDEX 


245 


PAGE 

Egg  Plant,  Baked 80 

Mrs.  Mary  T.  Nichols 
Green  Com  au  Gratin  with  Sweet  Red 

Peppers 78 

Mrs.  H.  S.  Prentiss  Nichols 
Green  Com  Fritters 79 

Mrs.  Henry  P.  Brown 
Peppers,  Stuffed 82 

Mrs.  Martha  P.  Falconer 
Potato  au  Gratin 78 

Mrs.  H.  S.  Prentiss  Nichols 
Potato  Fritters 77 

Mrs.  Lucretia  L.  Blankenburg 
Potato  Puff 77 

Mrs.  John  Gibson 


PAGE 

Potatoes,  Scalloped 77 

Mrs.  Mary  S.  Johnson 
Potatoes,  Scalloped 78 

Mrs.  Mary  S.  Johnson 
Rice  Omelet 81 

Mrs.  Grace  S.  Williams 
Spinach  Pudding 81 

Mrs.  E.  B.  Waples 
Sweet  Potatoes 77 

Mrs.  Samuel  Semple 
To  Boil  Rice— Southern  Style 81 

Mrs.  H.  S.  Prentiss  Nichols 
Tomato  a  la  Creole 79 

Mrs.  Wilbur  F.  Litch 


CntreesJ 


Cheese  Balls 90 

Mrs.  W.  Duffield  Robinson 
Cheese  Entree 87 

Mrs.  William  H.  Hollar 
Cheese  Entree 88 

Miss  Seraph  J.  Deal 
Cheese  Fondue 89 

Mrs.  Joseph  Pettit 
Cheese  Fondue 89 

Mrs.  Edward  F.  Kingsley 
Cheese  Fondue 89 

Mrs.  Albert  P.  Brubaker 
Cheese  Ramekin 90 

Mrs.  William  A .  Wiederseim 
Cheese  Souffl6 88 

Miss  Anne  Hollingsworth  Wharton 
Cheese  SoufH6 88 

Miss  Hilda  Justice 
Cheese  Souffle 89 

Mrs.  Mary  T.  Nichols 
Eggs  au  Gratin 86 

Mrs.  William  Showell  Ellis 


Egg  Chops,  Palatable 87 

Miss  Anna  Johnson 
Egg  Timbales , 86 

Mrs.  William  R.  Turner 
Mushrooms    Sous     Cloches     (Under 

Glasses) 85 

Mrs.  William  R.  Turner 
Omelette,  Baked 87 

Mrs.  Lewis  M.  Johnson 
Sandwiches 86 

Mrs.  Joseph  Pettit 
Savory  Cheese 90 

Mrs.  William  R.  Turner 
Timbale 87 

Mrs.  James  A.  Develin 
Tomato  Cream  Toast 86 

Mrs.  Charles  E.  Noblit 
Welsh  Rarebit 85 

Mrs.  Robert  P.  Brown 
Welsh  Rarebit,  A  Digestible 85 

Miss  Emma  Blakiston 


^icfeles;— J^elisifjes; 


Bordeaux  Sauce 100 

Mrs.  George  McKeown 
Cantaloupe,  Spiced 97 

Miss  Amelia  R.  Coale 


Cherries,  Pickled 95 

Mrs.  Morgan  Bunting 
Chili  Sauce 99 

Mrs.  Richard  Peters 


246 


INDEX 


PAGE 

Chili  Sauce 99 

Mrs.  Mary  Haines  Kirby 
Chow  Chow 100 

Mrs.  William  P.  Worth 
Chow  Chow 101 

Mrs.  Mary  Haines  Kirby 
Chowder 102 

Mrs.  Alexander  E.  Patton 
Cold  Slaw  Dressing 102 

Mrs.  William  P.  Elwell 
Corn  Relish 102 

Mrs.  Louis  H.  Mutschler 
French  Pickle 96 

Mrs.  Henry  T.  Dechert 
French  Sauce 98 

Miss  Helen  A.  Childs 
Ginger  Pears 96 

Mrs.  William  P.  Worth 
Green  Tomato  Pickle 94 

Mrs.  Louis  H.  Mutschler 
Green  Tomato  Pickle 94 

Mrs.  George  L.  Mitchell 
Green  Tomato  Pickles,  Oyster  Bay .  .      95 

Mrs.  Edwin  Martin 
Mango  Peaches 93 

Miss  Anna  L.  Coale 
Meat  Sauce 97 

Mrs.  William  P.  Elwell 


PAGE 

Peaches,  Pickled 94 

Mrs.  Edwin  F.  Keen 
Pepper  Hash 99 

Mrs.  Richard  Peters 
Pepper  Sauce 100 

Mrs.  Matthew  James  Crier 
Piccalilli lOl 

Mrs.  J.  Howard  Gaskill 
Spanish  Pickle 95 

Mrs.  Robert  T.  Boyd 
Sweet  Cherry  Pickle 96 

Mrs.  Walter  C.  Mclntire 
Sweet  Peach  Pickle 93 

Mrs.  H.  S.  Prentiss  Nichols 
To  Eat  with  Meats 101 

Mrs.  Charles  Reynolds  Simons 
Tomato  Catsup 97 

Mrs.  Edmund  Webster 
Tomato  Catsup 97 

Mrs.  Robert  T.  Boyd 
Tomato  Catsup,  My  Grandmother's     98 

Miss  Elizabeth  A.  Atkinson 
Tomatoes,  Spiced 98 

Mrs.  Fred  W.  Taylor 
Vegetable  Chow  Chow 103 

Alice  Pusey  Chambers 
Watermelon  Pickle 96 

Mrs.  Samuel  S.  Thompson 


^alab£S 


Apple  Salad 109 

Miss  Anna  M.  Johnson 
Cheese 114 

Mrs.  Benjamin  F.  Richardson 
Cherry  Salad Ill 

Mrs.  A.  W.  Robinson 
Cold  Slaw 113 

Mrs.  Alfred  Mellor 
Date  and  Apple  Salad 110 

Mrs.  H.  H.  White 
Easy  Salad  Dressing 113 

Mrs.  William  H.  Tenbrook 
Fruit  Salad 108 

Mrs,  W,  Duffield  Robinson 


Fruit  Salad 110 

Miss  Agnes  Preston 
Fruit  Salad  Dressing HI 

Mrs.  Alfred  Marshall 
Lettuce  and  Tomato  Salad 1 09 

Mrs.  Charles  MacLellan  Town 
Mayonnaise 112 

Miss  Edith  Sellers  Bunting 
Memphis  Salad  Dressing 112 

Mrs.  H.  S.  Prentiss  Nichols 
Mexican  Salad 108 

Mrs.  T.  Elwood  Potts 
Oil  Mayonnaise  for  Salads 112 

Mrs.  Benjamin  F,  Richardson 


INDEX 


247 


PAGE 

Pear  and  Pimento  Salad 1 10 

Mrs.  Edward  Wetherill 
Pineapple  Salad Ill 

Miss  Agnes  Preston 
Potato  Salad 107 

Mrs.  Benjamin  F.  Richardson 
Potato  Salad 107 

Mrs.  Albert  P.  Brubaker 
Radish  and  Cheese  Salad 108 

Miss  Agnes  Preston 
Russian  Salad  Dressing,  Mrs.  C.  C. 

Converse's 113 

Mrs.  H.  S.  Prentiss  Nichols 


PAGE 

Salad  Dressing 112 

Miss  Elizabeth  Bunting  Collier 

Salad  Dressing  without  Oil 113 

Mrs.  Isaac  S.  Lowry 

Spanish  Salad 107 

Mrs.  Henry  B.  Cos  till 

Tomato  Jelly  on  Lettuce 114 

Mrs.  Martha  P.  Falconer 

White  Grape  Salad Ill 

Mrs.  A.  W,  Robinson 


3^ubbmg£{ 


Apple  Pudding 132 

Mrs.  H.  L.  Barnes 
Blackberry  Pudding 134 

Miss  Anna  Johnson 
Bread  Pudding 119 

Mrs.  Mary  T.  Lewis  Gannett 
Brown  Betty 120 

Mrs.  John  L.  Appleton 
Carrot  Pudding 135 

Mrs.  Henry  C.  Mcllvaine 
Carrot  Pudding 135 

Mrs.  John  I.  McGuigan 
Cheap  Plum  Pudding 123 

Mrs.  William  H.  Tenbrook 
Chocolate  Pudding 128 

Mrs.  Harry  A .  Hornor 
Chocolate  Pudding 128 

Mrs.  Charles  Reynolds  Simons 
Chocolate  Pudding 128 

Mrs.  Arthur  Falkenau 
Chocolate  Pudding,  Steamed 127 

Mrs.  William  Shewell  Ellis 
Chocolate  Pudding,  Steamed 129 

Mrs.  Frank  H.  Burpee 
Cold  Pudding  Sauce 134 

Mrs.  Charles  D.  Cox 
Date  Pudding 125 

Mrs.  Walter  T.  Baird 

DeUghtful  Pudding 134 

Miss  Hilda  Justice 


English  Plum  Pudding 122 

Mrs.  Robert  Beattie 

EngUsh  Plum  Pudding 121 

Mrs.  Alfred  Mellor 

EngHsh  Plum  Pudding 120 

•       Miss  Mary  L.  Roberts 
Fig  Pudding 125 

Miss  L.  Ray  Balderston 
Fig  Pudding 125 

Mrs.  Henry  P.  Brown 
Fig  Pudding 126 

Miss  Anna  L.  Coale 
Fruit  Pudding 132 

Mrs.  Hugh  Mcllvain 
Graham  Pudding 126 

Mrs.  W.  F.  Taft 
Graham  Pudding 126 

Miss  Mary  L.  Roberts 
Graham  Pudding 127 

The  Misses  Longslreth 
Honeycomb  Pudding 132 

Miss  Mary  S.  Johnson 
Hot  Pudding  Sauce 127 

The  Misses  Longstreth 
Huckleberry  Pudding 133 

Mrs.  Thomas  J.  Garland 
Huckleberry  Pudding 133 

Mrs.  Robert  P.  Brown 
Huckleberry  Pudding 134 

Mrs,  Samuel  S.  Thompson 


248 


INDEX 


PAGE 

Indian  Pudding 129 

Mrs.  Mary  T.  Nichols 
Innocent  Pudding 131 

Miss  Emily  Campbell 
Jerusalem  Pudding 120 

Mrs.  Joseph  Warner  Swain 
John's  Delight 123 

Mrs.  William  Burnham 
John's  Delight 124 

Mrs.  Mary  T.  Lewis  Gannett 
John's  Delight 124 

Miss  Emma  Klahr 
"Judge  Peters" 120 

Mrs.  Joseph  Warner  Swain 
Lemon  Cream  Pudding 133 

Miss  Anna  M.  Johnson 
Marshmallow  Pudding 130 

Miss  Mary  Massey 
Oatmeal  Pudding 129 

Mrs.  C.  Shillard-Smith 
Ocean  Queen  Pudding 124 

Mrs.  Robert  Beattie 
Orange  Pudding \i5m 

Miss  Henrietta  W.  Pearsall 
Pineapple  Pudding 127 

Mrs.  Robert  Beattie 
Pink  Pudding 1 19 

Mrs.  H.  J.  Kaltenthaler 
Plum  Pudding 121 

Mrs.  William  P.  Elwell 
Plum  Pudding 122 

Mrs.  C.  P.  Turner 


PAGE 

Plum  Pudding 122 

Miss  Anne  Heygate-Hall 
Plum  Pudding 123 

Mrs.  William  Burnham 
Prune  Pudding 125 

Mrs.  Benjamin  F.  Richardson 
Pudding  Blanc  d'CEufs  et  Caramel.  .    119 

Mrs.  H.  J.  Kaltenthaler 
Puff  Pudding 131 

Mrs.  John  Gribbel 
Rhode  Island  Rice  Pudding 118 

Mrs.  Frank  Battles 
Rice  Pudding 118 

Mrs.  Thomas  Biddle  Ellis 
Ripe  Gooseberry  Pudding 136 

Mrs.  Theron  I.  Crane 
Royal  Iced  Cabinet  Pudding 117 

Mrs.  Cornelius  Stevenson 
Snow  Pudding 121 

Miss  L.  Ray  Balderston 
Sponge  Pudding 129 

The  Misses  Longstreth 
Sponge  Pudding 130 

Miss  Maude  G.  Hopkins 
Sponge  Pudding 131 

Mrs.  Mary  T.  Lewis  Gannett 
Tapioca  Pudding 118 

The  Misses  Longstreth 
Turkish  Pudding 126 

Mrs,  Thomas  Raeburn  White 


$tes; 


Banbury  Tarts,  Aunt  Abby's 146 

Mrs.  Edwin  Martin 
Boston  Cream  Pie 145 

Mrs.  Louis  H.  Mutschler 
Butter  Scotch  Pie 147 

The  Misses  Longstreth 
Caramel  Custard 147 

Airs.  Charles  D.  Cox 
Cheese  Cake  Pie 144 

Mrs.  Frank  H.  Burpee 


Cheese  Cake  Pie 144 

Mrs.  Josephine  L.  Adams 
Cheese  Cake  Pie 146 

Mrs.  Walter  C.  Mclntire 
Cheese  Cake  Pie 146 

Miss  Helen  A.  Childs 
Cherry  Pot  Pie 147 

Miss  Matilda  Baird 
Cocoanut  Pudding  (Pie) 149 

Mrs.  T.  William  Kimber 


INDEX 


249 


PAGE 

Cream  Pie 143 

Miss  Helen  Lippincott 
English  Mince  Meat 143 

Mrs.  Fred  W.  Taylor 
Filling  for  Banbury  Tarts 147 

Miss  Jean  A.  Flanigen 
Florida  Cream  Pie 145 

Mrs.  Grace  S.  Williams 
Lemon  Custard  Pie 141 

Miss  Mary  L.  Roberts 
Lemon  for  Tarts 148 

Mrs.  Thomas  Theodore  Watson 
Lemon  Meringue  Pie 139 

Mrs.  Martha  P.  Falconer 
Lemon  Meringue  Pie 140 

Mrs.  George  McKeown 
Lemon  Pie,  Our  Favorite 140 

Mrs.  Lewis  R.  Dick 
Lemon  Pie 140 

Mrs.  William  Burnham 
Lemon  Pie 141 

Mrs.  Edward  H.  Bonsall 
Marlborough  Pie 139 

Mrs.  Edward  L.  Reynolds 


PAGE 

Maryland  Lemon  Pie 141 

Mrs.  Harry  G.  Michener 
Mince  Meat 144 

Mrs.  Livingston  E.  Jones 
Mince  Meat 144 

Mrs.  Thomas  J.  Garland 
Mince  Meat 143 

Mrs.  J.  Gibson  Mcllvain 
Orange  or  Lemon  Pie 141 

Mrs.  H.  L.  Barnes 
Peach  Tart 148 

Miss  Agnes  Preston 
Pennsylvania  Apple  Pie 139 

Mrs.  Tlieron  I.  Crane 
Pie  Crust,  Plain 148 

Mrs.  Thomas  Shallcross 
Potato  Pudding  Pie 149 

Mrs.  Newton  E.  Wood 
Pumpkin  Pie 142 

Mrs.  George  L.  Mitchell 
Pumpkin  Pie 142 

Mrs.  Joshua  Ash  Pearson 
Pumpkin  Pie 142 

Miss  Agnes  Preston 


^t^^txt^ 


Apples,  Coddled 153 

Mrs.  Samuel  P.  Wetherill 
Apple  Cream 153 

Mrs.  Samuel  S.  Thompson 
Apples  on  the  Half  Shell 153 

Mrs.  Henry  Safford  Hale 
Baked  Bananas 154 

Mrs.  Franklin  Baker,  Jr. 
Baltimore  Float 153 

Mrs.  Charles  MacLellan  Town 
Brown  Betty 154 

Mrs.  H.  S.  Prentiss  Nichols 
Caramel  Cream 157 

Mrs.  Arthur  Falkenau 
Caramel  Custard 156 

Mrs.  Franklin  Baker,  Jr. 
Charlotte  Russe 157 

Mrs.  Morgan  Bunting 


Charlotte  Russe 157 

Miss  Jennie  S.  Potts 

Charlotte  Russe 158 

Mrs.  John  H.  Jopson 

Chocolate  Blanc  Mange 160 

Mrs.  J.  Gibson  Mcllvain 

Chocolate  Sponge 159 

Miss  Helen  Lippincott 

Chocolate  Whip 160 

Mrs.  Frederick  L.  Seeger 

Coffee  Custard 156 

Mrs.  Charles  A .  Longstreth 

Coffee  Custard 156 

Mrs.  Frederick  L.  Seeger 
Dessert,  an  Italian 160 

Mrs.  Henry  C.  Mcllvaine 


250 


INDEX 


PAGE 

Dessert,  Queen  Victoria's  Favorite.  .    159 

Mrs.  Edmund  Webster 
Italian  Cream 159 

Mrs.  Samuel  P.  Wetherill 
Jelly,  Uncooked  Quickly  Made 159 

Mrs.  Samuel  P.  Wetherill 
Lemon  Butter 160 

Mrs.  Mary  T.  Nichols 
Orange  Loaf 155 

Mrs.  Alfred  Marshall 
Peach  or  Strawberry  Short  Cake.  ...    155 

Mrs.  Lewis  F.  Shoemaker 


PAGE 

Prune  Souffle 155 

Mrs.  Charles  E.  Nohlit 
Spanish  Cream 158 

Miss  Mary  S.  Parry 
Spanish  Cream 158 

Mrs.  Sarah  Walker  Dungan 
Souffle  of  Rice 155 

Mrs.  H.  L.  Barnes 
Strawberry  Tapioca 154 

Miss  Henrietta  W.  Pearsall 
Velvet  Cream 158 

Mrs.  Richard  Peters 


Sees; 


Apple  Frapp^ , 165 

Miss  Clara  Comegys 
Frozen  Custard 164 

Mrs.  Wilbur  F.  Litch 
Lemon  Ice 163 

Mrs.  Mattltew  James  Grier 
Lemon  Ice  Cream,  Old-Fashioned .  .  .    163 

Miss  Emma  R.  Jack 
Lemon  Sherbet 163 

Mrs.  Edward  'L.  Reynolds 
Maple  Frapp^ 165 

Mrs.  Thomas  Raeburn  White 


Marshmallow  Cream,  Frozen 165 

Mrs.  Alexander  Patton 

Orange  Mousse 164 

Miss  Agnes  Preston 

Orange  Mousse 163 

Mrs.  Charles  F.  Godshall 

Peach  Delight 164 

Miss  Agnes  Preston 

Pineapple  Ice 164 

Mrs.  J.  Howard  Gaskill 


jFruit£{ 

^re^erbcb — Canneli 


Cherries,  Kimballed 170 

Mrs.  William  Simpson,  Jr. 
Cherries  (Preserved  Uncooked) 169 

Miss  Anna  L.  Coale 
Ginger  Pears 172 

Mrs.  Lewis  M.  Johnson 
Grape  Conserve 170 

Mrs.  Laura  Chandler  Booth 
Grape,  Spiced 170 

Mrs.  T.  William  Kimber 
Peaches,  Brandied 173 

Mrs.  Josephine  L.  Adams 


Peaches,  Spiced 171 

Mrs.  Charles  H.  Guilbert 
Pear  Chips 172 

Mrs.  Samuel  Scoville,  Jr. 

Pears,  Chipped 172 

Mrs.T.  William  Kimber 
Persian  Plum 1 7 1 

Miss  A  nne  Hey  gate-Hall 
Pineapple,  to  Preserve  without  Cook- 
ing     169 

Mrs.  A.  W.  Robinson 
Plum  Conserve 170 

Mrs.  William  Simpson,  Jr. 


INDEX 


251 


PAGE 

Rhubarb  Preserve 169 

Mrs.  C.  L.  Hutchinson 
Strawberries,  Sun-Preserved 169 

Mrs.  Morgan  Bunting 


Watermelon  Rind,  Spiced 171 

Mrs.  E.  B.  Waples 
Watermelon  Rind,  Spiced 172 

Mrs.  Allen  R.  Mitchell 


STellieg— famg 


Amber  Marmalade 181 

Mrs.  C.  L.  Hutchinson 
Apricot  Marmalade 181 

Mrs.  Walter  C.  Mclntire 
CaH's  Foot  Jelly 177 

Mrs.  George  F.  Klemm 
Conserve,  Delicious 182 

Mrs.  H.  J.  Kaltenthaler 
CO.  R.R.  Jelly 178 

Mrs.  James  Mapes  Dodge 
Crabapple  Jelly,  Spiced 178 

Mrs.  Frank  H.  Burpee 
Cranberry  Jelly 178 

Miss  G.  B.  Mcllhenny 
Currant  Jelly 177 

Mrs.  H.  S.  Prentiss  Nichols 
Grape  Jam 178 

Mrs.  C.  L.  Hutchinson 
Grapefruit  Marmalade 180 

Mrs.  A  bner  H.  Mershon 


Heavenly  Jam 179 

Mrs.  Henry  P.  Costill 
Heavenly  Jam 179 

Mrs.  Spencer  Kennard  Mulford 
Marmalade 180 

Mrs.  James  A .  Divelin 
Mint  Jelly 178 

Mrs.  J.  Howard  Gaskill 
Orange  Marmalade 180 

Miss  Annie  Heacock 
Orange  Marmalade 180 

Mrs.  Lewis  M.  Johnson 
Orange  Marmalade 179 

Mrs.  H.  J.  Kaltenthaler 
Orange  Marmalade 179 

Mrs.  Henry  C.  Mcllvaine 
Plum  Compote 181 

Mrs.  W.  Duffield  Robinson 
Rhubarb  Marmalade 181 

Miss  Sarah  C.  Sower 


Cafee 


Ames  Cake 224 

Miss  Florence  E.  Taylor 
Angel  Cake 225 

Mrs.  Edwin  B.  Newcomer 
Angel  Food 226 

Mrs.  John  D.  Mcllhenny 
Apple  Sauce  Cake 214 

Mrs.  Martha  P.  Falconer 
Apple  Sauce  Cake 214 

Mrs.  William  Simpson,  Jr. 
Bi-Metallic  Cake 218 

Mrs.  Thomas  Biddle  Ellis 
Black  Cake 222 

Mrs.  Hugh  Mcllvain 


Boston  Pound  Cake 215 

Mrs.  George  F.  Klemm 
Boston  White  Cake 203 

Mrs.  Frank  Battles 
Brown  Cake 221 

Mrs.  Allen  R.  Mitchell 
Brown  Christmas  Cookies  (German).   212 

Mrs.  William  C.  Lowry 
Bowl,  Cup  and  Spoon  Cake 219 

Mrs.  H.  H.  White 
Burgess  Cake 224 

Mrs.  Harry  G.  Michener 
Cake,  Delicious  Plain 225 

Miss  Lida  Paull  Fife 


252 


INDEX 


PAGE 

Cake,  Eggless 202 

Mrs.  Matthew  James  Crier 
Cake,  Eggless,  Butterless,  Milkless.  .    202 

Miss  Anna  S.  Eckfeldt 
Cake,  Eggless,  Butterless,  Milkless.  .    202 

Mrs.  George  F.  Klemni 
Cakes,  Fried 220 

Mrs.  James  Mapes  Dodge 
Cake,  Good  Plain  (Philadelphia  Cook- 
ing School) 226 

Mrs.  John  J.  McCuigan 
Cake,  One-Egg 220 

Mrs.  Alfred  Mar  shad 
Caramel  Icing 22S 

Mrs.  Walter  C.  Mclntyre 
Chester  County  Cookies 213 

Mrs.  Edmund  Webster 
Chocolate  Brownies 195 

Mrs.  Charles  Z.  Tryon 
Chocolate  Cake 192 

Mrs.  Abner  H.  Mershon 
Chocolate  Cake 194 

Mrs.  Sarah  Walker  Dungan 
Chocolate  Cake 194 

Miss  Jennie  S.  Potts 
Chocolate  Cake 194 

Mrs.  William  S.  Pilling 
Chocolate  Cake 195 

Mrs.  Edward  H.  Bonsall 
Chocolate  Cake 195 

Mrs.  Matthew  James  Grier 
Chocolate  Caramel  Balls 227 

Mrs.  J.  Howard  Marshall 
Chocolate  Layer  Cake 193 

Mrs.  C.  Wilmer  Middleton 
Chocolate  Layer  Cake 193 

Miss  Elizabeth  Bunting  Collier 
Chocolate  Nut  Frosting 228 

Mrs.  Frank  H.  Burpee 
Christmas  Cakes,  Little 214 

Mrs.  Frederick  J.  McWade 
Christmas  Ginger  Cakes 198 

Mrs.  Mary  C.  D.  Ceisler 
Cinnamon  Buns 207 

Mrs.  John  C.  Seltzer 
Cinnamon  Bun,  Marion  Fleck's 207 

Miss  Emma  Klahr 


PAGE 

Cinnamon  Nut  Cakes 210 

Mrs.  Henry  P.  Brown 
Cinnamon  Rings 209 

Mrs.  William,  A .  Flanigen 
Cocoanut  Pound  Cake 216 

Mrs.  Hugh  Mcllvain 
Coffee  Cake 205 

Mrs.  Richard  Peters 
Coffee  Cake 205 

Mrs.  John  H.  Jopson 
Coffee  Spice  Cake 205 

Mrs.  Edward  F.  Kingsley 
Composition  Cake 220 

Mrs.  James  Mapes  Dodge 
Cookies  without  Eggs 203 

Mrs.  Caleb  S.  Middleton 
Cream  Sponge  Cake 190 

Mrs.  Charles  H.  Woolley 
Crullers 208 

Mrs.  Martha  P.  Falconer 
Crullers 208 

Mrs.  Henry  P.  Brown 
Crullers 208 

Mrs.  Charles  F.  Godshall 
Crullers,  Aunt  Sarah's 208 

Dr.  Frances  N.  Baker 
Devil  Cake 217 

Mrs.  Lewis  M.  Johnson 
Doughnuts 209 

Mrs.  Eugene  H.  Austin 
Doughnuts 209 

Mrs.  George  H.  Vanderbeck 
Doughnuts 210 

Mrs.  S.  Bernard  Chambers 
English  Cake 224 

Mrs.  Newton  E.  Wood 
English  Christmas  Cakes 213 

Mrs.  Charles  D.  Cox 
Favorite  Cake 217 

Mrs.  Walter  T.  Baird 
French  Cookies 213 

Mrs.  William  B.  Campbell 
Fruitcake 185 

Mrs.  Fred  W.  Taylor 
Fruitcake 188 

Mrs.  Livingston  E.  Jones 


INDEX 


253 


PAGE 

Fruit  Cake 188 

Mrs.  Abner  H.  Mershon 
Fruit  Cake 187 

Countess  of  Santa  Eulalia 
Fruit  Cake 186 

Mrs.  Sarah  Walker  Dungan 
Fruitcake 186 

Mrs.  C.  Shillard-Smith 
Fruit  Cake,  an  Excellent  Substitute 

for  Real 189 

Mrs.  James  B.  Thomas 
Fruit. Cake,  Mrs.  S.  Rhine's 187 

Mrs.  Thomas  Shalcross 
Fruit  Cake,  My 188 

Mrs.  H.  L.  Wayland 
Fruit  Cookies ^ 189 

Mrs.  Grace  S.  Williams 
Ginger  Bread 197 

Mrs.  J.  Nicholas  Mitchell 
Ginger  Bread 197 

Mrs.  Matthew  James  Grier 
Ginger  Bread 197 

Mrs.  E.  Boyd  Weitzel 
Ginger  Bread 196 

Miss  Agnes  Preston 
Ginger  Bread,  Good  Soft 196 

Miss  Mary  Janney 
Gingerbreads,  Mother's  Hard 197 

Mrs.  Effingham  Perot 
Ginger  Bread,  Soft 196 

Miss  A  una  S.  Eckfeldt 
Ginger  Cakes 196 

Mrs.  George  S.  Matlack 
Ginger  Cakes,  Soft 198 

Mrs.  John  L.  Appleton 
Ginger  Pound  Cake 198 

Mrs.  Lewis  M.  Johnson 
Ginger  Snaps 199 

Mrs.  Martha  P.  Falconer 
Ginger  Snaps 199 

Mrs.  Kate  H.  Rowland 
Ginger  Snaps,  or  Molasses  Snaps.  ...    199 

Mrs.  C.  L.  Hutchinson 
Hermits 227 

Mrs.  Leon  S.  Dexter 
Hickory  Nut  Kisses 211 

Mrs.  Alexander  E.  Patton 


PAGE 

Icing  for  Cake,  a  Good 228 

Mrs.  Charles  H.  Woolley 
' '  Idlewild ' '  Celebrated  Sponge  Cake .    191 

Miss  Mary  Janney 
Irish  Tea  Cake 206 

Mrs.  Alexander  E.  Patton 
Jam  Cake 220 

Mrs.  H.  J.  Kaltenthaler 
Jumbles 209 

Miss  Anna  S.  Eckfeldt 
Jumbles 210 

Mrs.  C.  L.  Peirce 
Kisses 227 

Mrs.  John  D.  Mcllhenny 
Lace  Cakes 219 

Mrs.  William  H.  Hollar 
Lady  Baltimore  Cake 217 

Mrs.  Harry  A.  Hornor 
Lady  Cake,  Small 221 

Mrs.  Newton  E.  Wood 
Mandelbrodchen 228 

Mrs.  John  L.  Appleton 
Marble  Cake 204 

Miss  Mary  L.  Roberts 
Mocha  Tarb  (Cake) 222 

Mrs.  Henry  P.  Brown 
Mock  Lady  Baltimore  Cake 218 

Mrs.  Laura  Chandler  Booth 
New  Amsterdam  Molasses  Cake 223 

Mrs.  John  Gribbel 
Nut  Cake,  Mrs.  Edith  C.  James' 211 

Mrs.  William  Shewell  Ellis 
Nut  Cookies 211 

Miss  Mary  S.  Parry 
Nut  Oatmeal  Cookies 201 

Mrs.  William  Wallace 
Oatmeal  Cookies 200 

Miss  Agnes  Preston 
Oatmeal  Cookies 200 

Miss  Elizabeth  A.  Atkinson 
Oatmeal  Cookies 200 

Mrs.  George  McKeown 
Oatmeal  Cookies 200 

Mrs.  Martha  P.  Falconer 
Oatmeal  Cookies 201 

Mrs,  Edward  F.  Kingsley 


254 


INDEX 


PAGE 

Oatmeal  Macaroons 201 

Mrs.  Frederick  L.  Seeger 
Orange  Cake 185 

Mrs.  Robert  Bealtie 
Orange  Cake 215 

Mrs.  Charles  Z.  Tryon 
Orange  Cake 216 

Mrs.  Robert  P.  Brown 
Orange  Shortcake 216 

Mrs.  H.  L.  Barnes 
Pecan  Wafers 212 

Mrs.  Edward  Wetherill 
Pound  Cake 215 

Mrs.  Mahlon  B.  Paxson 
"Riz"  Cake 219 

Mrs.  Isaac  S.  Lowry 
"Rocks" 226 

Miss  Anne  Hey  gate-Hall 
Sand  Tarts 228 

Mrs.  Harrison  Souder 
Sand  Tarts 227 

Mrs.  J.  Gibson  Mcllvain 
Silver  Cake 22 1 

Mrs.  Andrew  M.  Eastwick 
Scotch  Cakes 217 

Miss  Matilda  Baird 
"Scripture  Cake" 222 

Mrs.  George  F.  Klemm 
Scottish  Fancies 201 

Mrs.  William  S.  Pilling 
Spice  Cake 204 

Miss  Sarah  Sellers  Bunting 
Spice  Cake 205 

Mrs.  J.  Howard  Marshall 
Spice  Cake,  an  Eggless 203 

Mrs.  Lewis  R.  Dick 
Spice  Cookies 204 

Mrs.  Charles  E.  Noblit 
Sponge  Cake 189 

Mrs.  Benjamin  F.  Richardson 
Sponge  Cakes 190 

Mrs.  George  S.  Matlack 


PAGE 

Sponge  Cake 190 

Mrs.  William  S.  Pilling 
Sponge  Cake i9i 

Mrs.  Henry  T.  Dechert 
Sponge  Cake 191 

Mrs.  Lewis  F.  Shoemaker 
Sponge  Cake 19I 

Miss  Edith  Sellers  Bunting 
Sponge  Cake 192 

Miss  Maude  G.  Hopkins 
Sponge  Cake 192 

Miss  Sarah  Sellers  Bunting 
Sponge  Cake 193 

Mrs.  John  Gibson 
Sponge  Cake,  Never-Failing 190 

Mrs.  Charles  Reynolds  Simons 
Sponge  Ginger  Bread 198 

Mrs.  James  Mapes  Dodge 
Swedish  Cookies 214 

Mrs.  Caleb  J.  Milne,  Jr. 
Swiss  Loaf  Cake 219 

Mrs.  Caleb  S.  Middleton 
Sugar  Cake 225 

Mrs.  Wilbur  F.  Litch 
Taylor  Cakes 225 

Miss  A  nnie  Heacock 
Tea  Cake 206 

Mrs.  Harrison  Souder 
Tea  Cake 206 

Mrs.  Thero?i  I.  Crane 
Walnut  Wafers 211 

Miss  Clara  Lee  Bowman 
Wahiut  Wafers 212 

Mrs.  Thomas  Theodore  Watson 
White  Cake 202 

Miss  Mary  L.  Roberts 
White  Cake 203 

Mrs.  Matthew  James  Grier 
White  Flaked  Rice  Cakes 224 

Mrs.  Leon  S.  Dexter 
ZollicofTer  or  Tutti  Frutti  Cake 223 

Mrs.  Josephine  L.  Adams 


INDEX 


255 


Canbiess 


Brook  Grove  Fudge 233 

Aliss  Mary  Janney 
Caramels 234 

Mrs.  Effingham  Perot 
Chocolate  Caramels 234 

Mrs.  Lewis  F.  Shoemaker 
Chocolate  Caramels 234 

Mrs.  Edward  F.  Kingsley 
Chocolate  Fudge 232 

Mrs.  C.  L.  Hutchinson 
Fruit  Fudge 233 

Mrs.  Charles  E.  Noblit 
Fudge 232 

The  Misses  Longstreth 
Fudge 232 

Mrs.  H.  G.  Michener 
Grapefruit  Peel,  Candied 234 

Mrs.  J.  Howard  Gaskill 


Grapefruit  Rind,  Conserved 234 

,  Mrs.  James  B.  Thomas 

Marshmallow  Fudge 233 

Miss  Mary  Craig  Peacock 
Nut  Candy 231 

Mrs.  J.  Gibson  Mcllvain 
Nut  Chocolates 231 

Miss  Alice  Pusey  Chambers* 
Opera  Creams 233 

Mrs.  Martha  P.  Falconer 
Sea  Foam 23 1 

Mrs.  Daniel  R.  Harper 
Taffy 232 

Mrs.  J.  Gibson  Mcllvain 
Walnut  Candy 231 

Mrs.  Edwin  B.  Newcomer 


Petjeragesi 


Blackberry  Brandy 238 

Mrs.  Sarah  Walker  Dungan 
Dandelion  Wine 239 

Mrs.  Harry  A .  Hornor 
Grape  Juice 237 

Mrs.  Edwin  F.  Keen 
Grape  Juice 238 

Mrs.  Thomas  Biddle  Ellis 
Grape  Juice,  Pure 237 

Mrs.  E,  Boyd  Weitzel 


Lemonade,  Miss  Sally  Wheeler  John- 
son's    237 

Miss  Anna  M.  Johnson 

Orange  Cordial 239 

Miss  Jean  A.  Flanigen 

Recette  de  Talleyrand  pour  le  Cafe.   238 
Mrs.  H.  S.  Prentiss  Nichols 

Temperance  Punch 238 

Miss  Anne  Hollingsworth  Wharton 


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