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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
i! i'lll.'illiil II,
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