Skip to main content

Full text of "Pittsburgh tested recipes"

See other formats 


LIBRARY  OF^CONGRESS. 


Sllelf£&-A2^> 


UNITED  STATES  OF  AMERICA. 


y 


PITTSBUEaH 


Tested  Recipes, 


PREPARED  BY  THE  LADIES 


Trinity  M.  E.  Church, 


SMALLMAN    AND    TWENTY-FIFTH    STREETS. 
Q^^'     \  18  85. 


Sold  by  H.  Watts  &  Co.,  431  Wood  Street,  Pittsburgh,  Pa. 


PITTSBURGH: 

From  the  Press  of  Stevenson  &  Fosteb,  No.  529  Wood  Street. 
1885. 


Kutered  according  to  Act  of  Congress,  in  the  jear  1885,  by 

JVNIATA   DE  ArMIT  AND  MrS.  M.  E.  JOHNSTON, 

In  tlie  Ortiie  of  the  Librarian  of  Congress,  at  Washington,  D.  C. 


Pr^Faoe, 


Nearly  three  thousand  years  ago  the  zvise  man  said,  "Of 
making  r/iany  books  there  is  no  end  ; ' '  and  we  presume  there  are 
those  who  will  he  ready  to  say,  "  of  making  many  Cook  Books 
there  is  no  end  ;"  yet,  as  Meredith  wrote  : 

We  may  live  without  poetry,  music  and  art  ; 

We  may  live  without  conscience,  and  live  without  heart; 

We  may  live  without  friends,  we  may  live  without  books; 
But  civilized  man  cannot  live  loithout  cooks. 
He  may  live  without  books  -  what  is  hwwledge  but  (jiving  f 
He  may  live  without  hope— what  is  hope  but  deceiving? 
He  may  live  without  love— what  is  passion  but  pining? 
But  where  is  the  man  that  can  live  without  dining?'' 

This  little  volume  has  been  prepared  and  published  wider  the 
auspices  of  the  "Ladies  and  Castor's  Christian  Unio7i"  of  Trinity 
■  M.E,  Church,  Pittsburgh,  Ta.,  for  the  benefit  of  their  church. 
It  is  not  a  hap^hazard  collection  of  Recipes  gathered  at  random 
from  doubtful  sources,  but  are  zvhat  their  title  states,  "  Tested  Tle= 
cipes,"  being  made  up  from  the  choicest  bits  of  the  best  experience 
of  hundreds  who  have  affixed  their  signature  to  each,  thereby 
vouching  for  the  same. 

We  heartily  commend  to  the  patronage  of  the  public  the  firms 
advertising  in  this  book,  who  have  thus  kindly  assisted  us  in  its 
publication,  and  we  hereby  express  to  them  our  thanks,  and  to  all, 
who  have  in  any  way  assisted  us  in  our  work. 

In  launching  this  book  forth  upon  the  great  ocean  of  the  literary 
world,  we  submit  it  just  as  it  is,  to  the  generous  judgment  of  those 
who  consult  it ;  with  the  hope  that  it  may  lessen  the  perplexities, 
and  assist  those  who  travel  the  daily  round  of  household  duties,  not 
drudgingly,  but  lovingly,  with  heart  and  hands  enlisted  in  the 
work. 

In  preparing  this  work  we  have  been  greatly  assisted  by  our 
pastor,  Ttev.M.  T).  Lichliter. 

JUNIATA  DE  ARMIT, 

MRS.  M.  E.  JOHNSTON,  ( 

MRS.  WM.  S.  BAILEY,  > Committee. 

MRS.  E.  T.  MILLAR,    '  ) 


p   «■«■■■■«  naiv  MHU II  Mifp 

LADIES'  AND  MISSES'  SUITS, 

rimmingiS,  Hoaisryi,  Sto. 


OUR  METHOD. 
OUR  SlTUy\TION. 

OUR  VA[[1ETY, 


Selling  goods  strictly  for  CASH,  we  are  enabled 
to  give  our  patrons  the  very  best  possible  value. 

Being  central,  (on  Market  Street,  between  Fifth 
Avenue  and  Liberty  Street),  we  can  easily  reach 
all  depots  in  delivering  our  goods  promptly. 

As  our  stock  occupies  six  entire  floors,  we  are 
able  to  suit  every  taste  and  every  purse.  Our 
rapidly  increasing  business  leads  us  to  feel  that 
WE  CAN  SUIT  YOU. 


WE   CALL   SPECIAL   ATTENTION   TO   OUR 

Silk  and  Velvet  Department. 

Our  large  outlet  enables  us  to  handle  these  goods  direct  from  the  importer,  and 

place  them  in  your  hands  without  the  middleman's  profit — a  saving  of 

about  20  per  cent. 

Our  Black  Silks 

Are  from  the  most  reliable  and  notable  Lyons  makers.     We  offer  rich  service- 
able goods  at  $1.00,  $1.10,  $1.20  and  upward.     Eeally  nice  goods  as 
low  as  ()5  and  75  cents. 

HEARD,    BIBER  &   EASTON, 
506  &507  Market  St. 

PITTSBURGH.    PA. 


Pittsburgh  Sook  '^Qoh. 


BREAD. 


Bread  is  a  necessary  article  on  every  table  ;  it  is,  therefore,  import- 
ant that  it  should  be  good.  The  most  luxurious  meal  will  not  be  a 
success  if  the  bread  is  unpalatable. 

Every  step  of  the  process,  from  the  setting  of  the  sponge  to  the  re- 
moval from  the  oven,  should  be  taken  with  the  greatest  care.  The 
flour  should  be  of  the  best  quality,  and  always  sifted,  as  that  gives  it 
additional  lightness.  The  sponge  must  be  kept  warm  ;  this  may  be 
done  in  cold  weather  by  setting  the  vessel  containing  the  sponge  in 
another  containing  hot  water.  A  stone  crock  will  retain  the  warmth 
much  better  than  tin.  The  oven  should  be  just  hot  enough  to  hold 
the  hand  in  while  you  can  count  twenty  quickly. 


YEAST   >o.    1. 

Put  one  large  handful  of  hops  in  a  bag,  boil  in  three  pints  of  water 
with  six  medium-sized  pared  potatoes  ;  when  boiled  take  the  potatoes 
out  and  beat  until  very  light ;  then  put  them  into  the  hop  water  again 
and  set  on  the  stove  until  scalding  hot ;  then  put  in  a  crock  one  pint 
of  flour  and  one  teaspoonful  of  ginger,  and  pour  potato  water  gradu- 
ally over  this  and  beat  until  cool ;  then  add  one  cup  of  yeast.  It 
should  be  made  in  the  morning  and  kept  in  a  warm  place  all  day  and 
stirred   often  ;  one   teacup  will   bake   eight   or  nine   loaves  of  bread. 

Keep  in  a  cool  place. 

Mrs.  Elliott,  New  Florence,  Pa. 


Pittsburgh  Cook  Book. 


YEAST,  No.  2. 

Grate  eight  potatoes,  one  handful  of  hops,  boil  and  strain  ;  one  cup 
of  salt,  one  cup  of  sugar;  pour  on  this  one  gallon  of  boiling  water. 
AVhen  cool  put  in  yeast  and  let  it  rise. 

Mks.  a.  B.  Todd,  West  Elizabeth,  Pa. 


BEST  DRIED  YEAST,  >o.  3. 

One  dozen  potatoes,  three  handsful  of  hops,  five  quarts  of  water ; 
wash  the  potatoes  clean,  but  do  not  j^eel ;  put  them  on  to  boil  with  the 
hops  and  water  and  boil  one  hour  ;  mash  the  potatoes  well  in  with  the 
hops,  put  one  quart  of  flour  in  a  crock,  and  pour  the  mixture  boiling 
hot  through  a  sieve  on  the  flour ;  stir  it  well  when  cool ;  add  one  pint 
good  yeast.    When  light  take  two-thirds  corn  meal  and  one-third  flour, 

mix  well  and  spread  out  to  dry. 

Mother,  Bolivar,  Pa. 


YEAST,  No.  4. 

Potato  Ball. — Take  six  good  sized  potatoes,  two  tablespoonfuls  sugar, 
one  teaspoonful  salt;  boil  and  mash  the  potatoes  and  mix  well  togeth- 
er with  the  salt  and  sugar ;  make  into  ball  and  let  this  stand  two 
days ;  then  make  another  ball  as  before  and  mix  the  two  balls  to- 
gether ;  then  divide  into  two  separate  balls ;  use  one  for  baking  and 
put  the  other  away  for  the  next  time ;  always  make  two  balls  before 
baking.  One  ball  is  sufficient  strength  for  nine  good  sized  loaves, 
and  makes  excellent  bread  without  any  other  yeast. 

Mrs.  Jennie  Drumm,  Pittsburgh,  Pa. 


BREAD. 

Pare  and  boil  six  good  sized  potatoes  ;  mash  them  in  the  water  and 
strain  through  the  colander  ;  when  lukewarm  stir  in  a  cup  of  yeast  and 
let  stand  over  night ;  in  the  morning  stir  in  enough  flour  to  make  a 
batter,  and  a  little  salt,  and  let  it  stand  until  light,  which  will  take 
about  two  hours  ;  then  mix  stiff*  and  let  rise  the  third  time  ;  when  light 
mould  out  into  loaves  and  let  it  stand  until  very  light,  then  bake  about 
three-quarters  of  an  hour. 

Ella  Huffman,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book. 


LIGHT  BISCUIT. 

One  pint  sweet  milk  come  to  the  boil  ;  then  stir  in  one  tablespoon 
lard  and  one  teacup  sugar  ;  when  lukewarm  one  teacup  yeast  and 
flour  to  make  a  stiff  batter,  not  as  stiff  as  bread  ;  in  the  morning  add 
one-half  cup  more  sugar  and  knead  ;  let  raise  again;  then  make  into 
biscuit. 

Mrs.  E.  Potter,  Pittsburgh,  Pa. 


MUFFINS. 

With  one  pint  of  sweet  milk  and  sufficient  wheat  flour  make  a  thick 
batter ;  add  a  little  salt,  a  tablespoonful  of  melted  butter,  two  tea- 
spoonsful  of  baking  powder  ;  bake  quickly  in  muffin  rings. 

Mrs.  H.  p.  Hartley. 


CORN  BREAD,  No.  1. 

One  pint  corn  meal,  one-half  pint  flour,  one-half  cup  sugar,  two  eggs, 
tablespoonful  butter,  teaspoonful  of  soda  ;  mix  with  buttermilk ;  bake 
twenty  minutes. 

Mary  Douglas,  Pittsburgh,  Pa. 


CORN  BREAD,  No.  2. 

Two  eggs  well  beaten,  one-half  cup  of  butter,  one  cup  of  sweet  milk, 
one  teaspoonful  of  sugar,  one  and  one-half  cups  corn  meal,  one-half 
cup  of  wheat  flour,  two  teaspoonfuls  of  baking  powder. 

Jennie  Bossart,  Latrobe,  Pa. 


CORN  BREAD,  No.  3. 

One  cup  of  sweet  milk,  one  cup  of  sour  milk,  one  cup  of  sugar, 
three-fourths  cup  of  butter,  two  cups  of  corn  meal,  two  cups  of  flour, 
two  eggs,  one  teaspoonful  of  soda,  one  teaspoonful  of  salt,  one  teaspoon- 
ful of  cream  tartar  ;  beat  eggs,  butter  and  sugar  together. 

Mrs.  J.  M.  Keister,  Irwin,  Pa. 


CORN  PONE. 

Two  cups  of  corn  meal,  one  cup  of  flour,  one-hajf  cup  of  sugar,  two 
tablespoonfuls  of  lard,  two  eggs,  one  teaspoonful  of  soda,  one-half  tea- 
spoonful of  cream  tartar,  one  cup  of  milk. 

Mrs.  J.  FocER,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book. 


STEAMED  CORN  BREAD. 

Two  cups  of  sweet  milk,  three  cups  of  sour  milk,  five  cups  of  meal 
and  two  of  flour,  one  cup  of  sugar,  two  teaspoons  of  salt,  one  teaspoon 
of  soda;  steam  three  hours,  then  bake  till  brown. 

Alice  M.  W.,  New  Florence,  Pa. 


CORN  MEAL  MUFFINS. 

One  and  one-half  cups  of  corn  meal,  same  of  flour,  one-half  cup  of 
sugar,  one  teaspoon  of  salt,  two  eggs,  one  tablespoon  of  butter,  two 
teaspoons  baking  powder,  and  milk  or  water  enough  to  make  a  stifli 
batter  ;  bake  in  gem  pans. 

Mrs.  W.  Cramp,  Crafton,  Pa. 


TEA  ROLLS. 

Scald  a  pint  of  milk,  add  one  tablespoonful  of  sugar,  one-half  cup 
of  butter,  one  teaspoonful  of  salt,  two  eggs  well  beaten,  one-half  cup 
of  yeast,  and  flour  enough  to  make  a  stiff"  batter ;  let  rise  over  night ; 
in  the  morning  mix  stiff";  knead  well  and  let  it  rise  again  ;  when  light 
roll  it  three-fourths  of  an  inch  thick ;  cut  with  a  biscuit  cutter  and 
butter  one-half  and  roll  the  other  half  over  it  ;  let  it  rise  until  very- 
light,  then  bake. 

Mrs.  a.  Smith,  Pittsburgh,  Pa. 


RICE  MUFFINS. 

One  cup  of  cold  boiled  rice,  one  pint  of  flour,  two  eggs,  one  quart 
of  milk,  one  tablespoon  of  butter;  mix  all  together  and  bake  quickly. 

Mrs.  M.  Larimer,  Pittsburgh,  Pa. 


SHORT  CAKE. 

Sift  together  one  and  one-half  pints  of  flour,  four  tablespoons  sugar, 

one-half  teaspoon  of  salt,  a  heaping  teaspoon  of  baking  powder ;    put 

in  four  tablespoons  of  butter  cold,  add  three  beaten  eggs,  one  cup  of 

milk ;   mix  into  a  smooth  dough  with  little  hand   rolling  out  in  two 

cakes ;  place  one  on  top  of  the  other  and  bake.    This  is  very  nice  with 

any  kind  of  fruit.     I   like   it  best  with  oranges  sliced  very  thin  and 

smothered  in  sugar. 

Mrs.  Ash,  Scottdale,  Pa. 


S.  H^IVIILTOlNr, 

87  Fifth  Avenue,  Pittsburgh,  Pa. 

LARGEST  PIAP(0>p  ORG/H  HOUSE 


fi^  SPECIAL   REDUCTION   IN    PRICES."^ 

Come  and  get  one  of  our  elegant  full  sized 

COTTAGE    UPRIGHT     PIANOS, 

For  $200,  $225  and   $250. 

WE  HAVE  ALSO  THE 

MATCHLESS  DECKER  BROS. 

—AND— 

KNABE  &  CO.'S  PIANOS. 
The  SUPERB  FISCHER 

—AND— 

PEASE  &  CO.  PIANOS. 

Or  the  Beautiful  Gold  Medal 

BEHCI?,     BRO.'S     FI.A.IsrOS. 

The  acknowledged  best  line  of  goods  in  the  world. 

THE 

Great  Estey  Cottage  Organs, 

The  Beautiful  SHONINGER  Organ,with  Chime  of  Bells, 

STERLING,  ard  STORY  &  CLARK  Organs,  and 

CLOUGH  &  WARREN  Church  Organs. 


If  you  have  an  old  instrument,  of  any  make,  exchange  it  for  a  new  one.  We  will 
take  it  as  part  payment,  and  if  it  don't  suit  you  to  pay  all  cash,  will  arrange  Easy  Terms 
of  payment  for  balance. 

Come  and  see  us.  or  write  to  us.    We  guarantee  to  please  you. 

87  Fifth  Ave.,  Pittsburgh,  Pa. 


10  Pittsburgh  Cook   Book. 

LETTIE'.S  BROWN  BISCUIT. 

Two  quarts  of  unbolted  flour,  one  teaspoon  of  salt,  one  tablespoon 
of  butter  and  lard,  mixed  well ;  then  take  a  quart  and  a  half  of  sour 
oream  and  add  one-half  teaspoon  of  soda ;  do  not  make  them  stiff,  but 
mix  well  and  turn  out  on  the  board,  well  covered  with  wheat  flour, 
pressed  to  the  required  thickness  with  the  hand.  Bake  in  a  hot  oven 
for  ten  minutes. 

Letitia  McCune,  Allegheny  City,  Pa. 


BROWX  BREAD. 

For  sponge  take  one  quart  of  water,  one  potato  and  one  cup  of 
yeast,  and  enough  brown  flour  to  thicken  the  sponge  ;  in  the  morning 
take  one  tablespoon  of  lard  and  one  tablespoon  of  sugar  and  a  little 
salt  and  mix  with  sponge  ;  stiffen  with  white  flour.  This  makes  two 
loaves. 

Caroline  Hay,  Pittsburgh,  Pa. 


BOSTON   BROWN   BREAD. 

Two  tea  cups  of  Graham  flour,  one  and  a  half  cups  corn  meal,  one- 
half  cup  of  molasses,  pinch  of  salt,  one  pint  of  sweet  milk,  one-half  tea- 
spoon of  soda;  mix  Graham,  cornmeal  and  milk;  stir  soda  in  molasses 
and  add  last ;  steam  three  hours  in  tight  pail ;  set  in  kettle  of  hot 
water  ;  put  in  oven  a  few  minutes  to  brown. 

Mrs.  Wm.  Bailey,  Pittsburgh,  Pa. 


JOHNNY  CAKE. 

Two  eggs,  one  tea  cup  of  sugar,  one  half  cup  of  butter,  one  and  a 
half  cups  of  sweet  milk,  one  and  a  half  cups  cornmeal,  one  and  a  half 
cups  of  flour,  three  teaspoons  baking  powder,  a  little  salt ;  bake  half 
an  hour  in  slow  oven. 

Mrs.  Wm.  Bailey,  Pittsburgh,  Pa. 


TEA  CAKE. 

Take  three  eggs,  one  and  one-half  cups  of  sugar,  one-third  of  a  cup 
of  butter,  one  cup  of  sweet  milk,  four  cups  of  flour  having  in  it  one 
measure  of  Banner  powder. 

Ada  Boyle,  Allegheny  City,  Pa. 


Pittsburgh  Cook  Book.  1^ 


MOTHER'S  RUSK. 

Two  eggs,  one  cup  of  sugar,  one  tablespoonful  of  lard,  one  pint  of 
sweet  milk,  one-half  cup  of  yeast ;  beat  eggs  and  sugar  together ;  heat 
the  milk  enough  to  melt  the  lard  ;  stir  these  ingredients  together  with 
enough  flour  to  make  a  stiff  batter  ;  let  this  stand  over  night ;  in  the 
morning  add  flour  enough  to  make  the  dough  the  consistency  of 
bread  dough ;  let  it  raise  until  light  and  bake  the  same  as  light  cakes. 

JuNiE  De  Armit,  Pittsburgh,  Pa. 

CRACKERS. 

One  pint  of  flour,  one  tablespoonful  of  lard  and  butter  mixed  ^ 
work  these  together  until  they  are  very  stiff";  beat  fifteen  minutes  and  ' 
roll  very  thin  ;  bake  in  a  moderately  hot  oven. 

Mrs.  L.  D.  Ayers,  Sharpsburg,  Pa. 


CORN  MUFFINS. 

One  cup  of  corn  meal,  two  cups  of  flour,  one  cup  of  sweet  milk,  one 

half  cup  of  butter,  one-half  cup  of  sugar,  three  eggs,  three  teaspoon- 

fuls  baking  powder  added  just  before  baking ;  bake  in  muffin  rings  or 

gem  pans. 

Mrs.  Southerland,  Newport,  R.  I. 


NEW  ENCiJLAND  BROAVN  BREAD. 

One  cup  of  Indian  meal,  one  cup  of  white  flour,  one  cup  of  Graham 
flour,  two-thirds  of  a  cup  of  molasses,  a  teaspoonful  of  salt  and  two  of 
baking  powder  ;  mix  to  a  thin  batter  with  sweet  milk  ;  boil  in  a  pud- 
ding boiler  or  tin  pail  with  close  lid,  placed  in  a  pot  of  boiling  water 
three  hours ;  care  must  be  taken  that  the  water  does  not  come  so  high 
on  the  tin  pail  as  to  get  in  round  the  lid  ;  eat  while  hot. 

Mrs.  Southerland,  Newport,  R.  I. 


PONE,  No.  1. 

One  quart  of  sour  milk,  three  eggs,  a  little  salt,  one-half  cup  of 
Orleans  molasses,  one-half  teaspoon  of  butter,  two  tablespoons  of  flour, 
corn  meal  to  make  a  light  batter  ;  bake  quick  in  hot  oven. 

Mrs.  Eckley,  Scottdale,  Pa. 


12  Pittsburgh  Cook  Book. 

PONE,  No.  2. 

One  pint  of  sour  milk,  one  cup  of  flour,  two  cups  of  corn  meal,  two 
tablespoonful  of  sugar,  one  egg,  one  teaspoonful  of  soda  dissolved  in  a 
little  milk,  a  little  salt;  bake  in  pie  pans. 

Maggie  Hammers,  Bolivar,  Pa, 


BISCUIT. 

Take  one  quart  of  flour,  one  measure  of  Banner  baking  powder  and 
one  teaspoonful  of  cold  shortening  and  mix  in  with  a  spoon  sufficient 
cold  sweet  milk  or  water  ;  this  makes  a  dough  too  soft  to  be  rolled ; 
turn  it  out  on  your  tray  lid  well  floured  ;  press  with  your  hand  to  the 
desired  thickness ;  cut  in  shapes  and  bake  at  once  in  a  very  quick 
oven. 

Mrs.  Sophia  Hague,  Pittsburgh,  Pa. 


MUFFINS. 

Two  tablespoons  of  sugar,  one  tablespoon  of  shortening  melted,  one 
cup  of  sour  milk,  two  eggs,  one  teaspoonful  of  soda  dissolved  in 
warm  water,  one-half  teaspoonful  of  salt ;  mix  rather  stiff"  and  bake 
in  muffin  rings  for  twenty  minutes. 

Mrs.  E.  T.  Millar,  Pittsburgh,  Pa. 


EXTRA  SODA  BISCUIT. 

One  pound  of  flour,  three  ounces  of  shortening,  one  ounce  of  baking 
powder,  milk  to  make  a  soft  dough,  a  little  salt. 

Mrs.  Collard,  Pittsburgh,  Pa. 


GRAHAM  GEMS. 

One  quart  of  flour,  half  white  and  half  Graham,  two  teaspoonfuls  of 
baking  powder,  one  tablespoonful  of  butter,  one  saltspoon  of  salt,  one 
beaten  egg,  one-fourth  cup  of  sugar ;  stir  together  with  sweet  milk  to 

the  proper  consistency  and  bake. 

Mrs.  Robinson,  Erie,  Pa. 


Pittsburgh  Cook  Book.  13 

fiJRAHAM  BISCUIT. 

Three  pints  of  Graham  flour,  one  teaspoon  of  salt,  three  tablespoons 
of  brown  sugar,  three  tablespoons  of  baking  powder,  two  large 
tablespoons  of  lard  ;  mix  with  enough  cold  water  to  make  a  soft  dough. 

Mrs.  J.  B.  Rowley,  Pittsburgh,  Pa. 


SPANISH  BUNS. 

Two  and  a  half  cups  brown  sugar,  three-fourths  of  a  cup  of  butter, 
one  teaspoon  of  soda,  one  cup  of  sour  milk,  two  whole  eggs,  six  yolks, 
whites  for  frosting,  one  tablespoon  of  cinnamon,  one-half  tablespoon  of 
cloves,  1  tablespoon  of  nutmeg,  one  teaspoon  lemon  ;  thicken  same  as 
cake;  bake  in  sheets,  cut  in  squares  and  frost  on  all  sides ;  very  nice. 

Mrs.  C.  M.  Bryant,  Bufl^alo,  N.  Y. 


FIG  FILLING  FOR  €AKE. 

One  pound  of  figs  washed  and  chopped  fine,  one  cup  of  water,  one 
cup  of  sugar ;  boil  until  quite  thick. 

Mrs.  C.  M.  Bryant,  Buffalo,  N.  Y. 


BREAKFAST  DISHES. 


A  DELICIOUS  CUP  OF  COFFEE. 

Never  buy  ground  coffee.  When  about  to  make  coffee  take  the 
brown  berries  and  heat  them  hot,  then  grind  while  hot ;  have  your 
coffee-pot  clean,  empty  and  dry,  allowing  no  coffee  or  old  grounds. 
Put  your  dry  coffee  in  the  pot,  tied  up  loosely  in  a  bit  of  lace-net  or 
very  thin  Swiss  mull,  and  pour  over  it  as  much  hard  hoiling  water  as 
you  want  coffee ;  put  a  tight  cork  in  the  spout  and  see  that  the  lid  fits 
closely  ;  put  a  cloth  in  it  if  it  does  not,  and  let  it  stand  back  for  ten 
minutes.  The  idea  is  to  keep  all  the  aroma-charged  steam  in  the 
coffee-pot,  and  have  the  subtle  oil  retained  instead  of  wandering  out  of 
doors  regaling  the  neighbors,  while  you  drink  brown  warm  water. 

Rev.  M.  D.  Lichliter. 


V\^iLL  Price, 


HEADIJUAKTERS    FOR 


-^^ 


MEN'S  FORNISHING  GOODS, 


^+^ 


No.  47  Sixth  Street, 


Hotel  Anderson  Block, 


Pittsburgh,  Pa. 


PRACTICAL 


ALL  GOODS  AND  WORK  WARRANTED  TO  GIVE  SATISFACTION. 
PRICES  AS  LOW  AS  THE   LOWEST. 


A  GOOD  ASSORTMENT  QF 


Always  on  hand  or  procured  at  Short  Notice. 

PENN  AVE.,  Near  27th  St.,    -     PITTSBURGH. 


Pittsburgh  Cook  Book.  15 


FRENCH   TOAST. 

Take  two  or  three  eggs,  beat  well  and  stir  with  pint  of  milk  (water 
will  do),  and  pinch  of  salt ;  have  skillet  hot  with  butter,  then  dip  the 
bread  in  the  mixture ;  fry  a  nice  brown  quickly  and  serve  while  hot. 

Miss  Aggie  Wightman,  Freedom,  Pa, 


RICE   ftRIDDLE   CAKES. 

For  a  family  of  four  take  oue-half  cup  of  rice  and  cook  well ;  when 
cold  mix  with  a  batter  of  one  quart  of  flour,  two  eggs,  not  quite  a 
pint  of  milk,  and  as  much  baking  powder  as  you  would  put  in  for 
biscuit ;  bake  the  same  as  any  other  gx-iddle  cake ;  don't  forget  to  salt 
the  rice  when  boiling  it. 

K.  Neiper,  Pittsburgh,  Pa. 

BREAD  CAKES. 

Pour  a  pint  of  buttermilk  over  pieces  of  dry  bread  ;  let  it  stand 
over  night;  in  the  morning  beat  fine  with  a  spoon,  put  in  one  well 
beaten  egg,  a  little  salt  and  a  teaspoonful  of  baking  soda,  flour  enough 
to  make  a  nice  batter  and  bake  like  griddle  cakes. 

Mrs.  a.  Smith,  Pittsburgh,  Pa. 


CORN   FRITTERS. 

One  can  of  corn,  yolks  of  two  eggs,  whites  beaten,  little  salt,  one 
large  spoonful  of  flour;  drop  in  hot  lard. 

Cora  P.  Pershing,  New  Florence,  Pa. 


CORN  GRIDDLE  CAKES. 

Two  eggs,  one-half  teaspoonful  of  salt,  one  pint  sour  milk,  two-thirds 
of  cornmeal,  one-third  of  flour,  one  teaspoonful  of  soda  dissolved  in 
warm  water ;  this  is  an  excellent  recipe. 

Ella  Huffman,  Apollo,  Pa. 


PANCAKES. 

One  egg,  one  quart  of  sour  milk,  one  teaspoonful  of  soda,  a  pinch  of 
salt,  enough  flour  to  make  a  stiff  batter;  bake  on  a  hot  griddle. 

Emma  De  Armit,  Pittsburgh,  Pa. 


10  Pittsburgh  Cook  Book. 

RHODE  ISLAND  JOHNNY  CAKES. 

Take  two  cups  of  Indian  meal,  a  little  salt,  and  scald  with  boiling 
water  sufficient  to  wet  all  the  meal,  add  one  cup  of  flour,  one  egg,  a 
little  sugar  and  milk  sufficient  to  make  a  thin  batter;  then  put  in  half 
a  teaspoonful  of  baking  powder ;  have  your  griddle  well  greased  with 
lard . 

Mary  A.  Halpin,  Newport. 


FLANNEL  CAKES. 

Two  eggs,  one  quart  of  sour  milk,  one-half  teaspoonful  of  soda,  salt, 
ftour  to  make  a  thin  batter  ;  add  one  handful  of  either  Graham  flour 
or  corn  meal ;  bake  on  a  hot  griddle  and  serve  immediately  ;  these  are 
nice  eaten  with  maple  syrup. 

Mrs.  W.  W.  Ross,  Erie,  Pa. 


WAFFLES. 

Three  eggs,  one  quart  of  sweet  milk,  one-half  teaspoonful  of  salt 
and  two  teaspoonsfuls  of  baking  powder ;  beat  the  yolks  of  the  eggs 
and  salt  together,  then  add  the  milk  and  flour,  having  in  it  the  poAv- 
der ;  lastly,  add  the  whites  beaten  to  a  froth ;  bake  in  waflie  irons. 

Juniata  De  Armit,  Pittsburgh,  Pa. 


MEATS. 


RECIPE  FOR  CURING  MEAT. 

To  one  gallon  of  water  take  one  and  a  half  pounds  of  salt,  one-half 
pound  of  sugar,  one-fourth  ounce  saltpetre.  In  this  proportion  the 
amount  of  pickle  may  be  increased  to  any  quantity  desired.  Boil 
these  together  and  skim  thoroughly,  then  place  in  a  tub  to  cool,  and 
when  cold  pour  it  over  the  beef  or  pork  until  entirely  covered.  The 
meat  should  not  be  cured  for  at  least  tM'o  days  after  killing,  and  dur- 
ing this  time  should  be  lightly  sprinkled  with  powdered  saltpetre, 
which  removes  the  surface  blood.  If  the  meat  is  to  be  smoked  it 
should  remain  in  the  brine  for  six  weeks,  then  be  smoked  with  hick- 
ory wood. 

Mrs.  Richard  Allan,  Butler,  Pa. 


Pittsburgh  Cook    Book.  17 


NEW  METHOD  OF  COOKING  MEAT. 

A  good  way  to  cook  meat  is  to  seal  it  in  a  vessel  hermetically  tight. 
Cooked  thus  a  long  time  in  its  own  juices,  it  is  rendered  very  tender, 
and  has  a  peculiar  appetizing  flavor.  Take  an  earthen  jar  that  will 
stand  heat,  with  tight  fitting  cover.  If  beef  is  to  be  the  dish  for  din- 
ner, cut  it  in  convenient  pieces,  lay  them  in  the  jar,  rub  each  piece 
with  salt  and  pepper  and  a  little  lump  of  sugar,  and  put  in  a  little 
water ;  then  lay  on  a  piece  of  thick  buttered  paper,  and  press  down 
the  cover.  If  you  think  it  will  allow  any  steam  to  escape  mix  shorts 
of  rye  meal  with  water  to  a  paste ;  press  strips  of  this  all  around  the 
edge  of  the  cover.  Bake  in  a  moderate  oven  four  or  five  hours, 
according  to  tenderness  of  meat.  Chickens  or  turkeys  are  excellent 
cooked  in  this  way.  The  toughest  meat  is  rendered  tender  by  this 
process,  and  none  of  the  nutritious  matter  is  wasted  as  in  many  of  the 
forms  of  cooking. 

Mrs.  J.  LiNDis,  Mt.  Pleasant,  Pa. 


RECIPE  FOR  DRY-SALTING  MEAT. 

Allow  the  meat  to  lie  at  least  twenty-four  hours  after  it  is  killed; 
have  a  vessel  from  which  the  brine  will  drain  away  ;  rub  the  meat 
thoroughly  with  dry  salt  all  over,  then  lay  the  meat  with  the  skin 
side  down,  and  cover  each  course  with  a  half  inch  layer  of  salt ; 
allow  it  to  lie  in  a  dry,  cool  place,  so  arranged  that  the  brine  will 
drain  away  as  fast  as  formed,  for  six  weeks  ;  then  hang  it  up  in  the 
same  position  it  would  have  in  the  live  animal,  and  smoke  with  hickory 
wood  for  about  one  week  ;  that  is,  hang  the  hams  and  shoulders  with 
the  shank  end  down,  and  the  side  pieces  in  a  similar  way. 

Palmer  Graham,  Butler,  Pa. 


FRIED   VEAL   CUTLETS. 

Clip  the  outer  edges,  to  keep  from  curling  up  when  frying  ;  dip  in 
egg,  well  beaten,  then  in  bread  crumbs  or  cracker  dust,  and  fry  in  hot 
dripping  or  butter.  To  make  a  gravy,  mix  a  tablespoonful  "of  flour 
with  the  dripping  the  cutlets  were  fried  in,  adding  a  little  hot  water 
and  a  cup  of  milk. 

Mrs.  E.  E.  Rinehart,  Pittsburgh,  Pa. 


J.  B.YOUNGSON'S 


Confettioifcrg  aqtl  pntug  |(ocin|5. 


Fresh   Cakes,  Pies  and  Home-Made    Bread  Every  Day. 
Weddings  and  Parties  a  Specialty. 

Ice  Cream,  all  Flavors,  Made  to  Order. 


MEALS,   TWENTY-FIVE    CENTS. 

No.  413  Smithfield  Street,   -   Pittsburgh,  Pa. 


JAMES    S.    IRWIN. 


GEO.    B.    IRWIN. 


John  M.  Irwin  & 


ivdi^a^XTxr^'.A.C'X'-crieEis.s    oif 


..^C^4&lk^.> 


Do.  441  SmithfisM  St. 


PITTSBURGH,  PA, 


Pittsburgh  Cook  Book.  19 


POTTED  BEEF,  No.    1. 

Three  pounds  of  lean  beef,  steamed  for  three  hours  ;  when  put  in 
the  steamer,  cut  an  onion  fine  and  pepper  and  salt  it ;  after  steaming 
mince  as  fine  as  possible  and  add  half  a  cup  of  catsup,  put  it  in  a 
mould  and  press  firm. 

Mrs.  Collard,  Pittsburgh,  Pa. 


POTTED  BEEF,  No,  2. 

^  A  veal  bone  three  pounds  of  beef  off  the  shank,  cut  in  pieces  the 
size  of  an  egg ;  stew  until  well  done ;  then  season  to  taste  with  pepper 
and  salt ;  take  out  all  the  bones,  pour  it  in  a  large  bowl  or  crock  and 
let  it  stand  until  cold ;  then  slice  cold. 

Mrs.  Alice  Luffman,  Pittsburgh,  Pa. 

STUFFED  FLANK  STEAK. 

Cut  the  flank  steak  open  in  the  shape  of  a  bag ;  stufl'  same  as  for 
turkey,  and  roast  about  one-half  hour. 

Mrs.  Wm.  Freeman,  Allegheny  City,  Pa. 

BEEF   OMELET. 

Three  pounds  of  beefsteak,  three-fourths  of  a  pound  of  suet ;  both 
chopped  fine  ;  salt,  pepper  and  a  little  sage  ;  three  eggs  ;  six  Boston 
crackers,  rolled ;  make  into  roll  and  bake. 

Mrs.  Alice  Luffman,  Pittsburgh,  Pa. 

VEAL  OMELET. 

Two  pounds  of  veal  steak,  finely  chopped  ;  eight  crackers,  rolled  ; 
butter  size  of  an  egg;  three  eggs,  well  beaten  ;  one-half  pint  of  cold 
water;  salt,  sage  and  pepper  to  suit  the  taste;  mix  thoroughly  to- 
gether and  bake  one  hour. 

Mrs.  S.  McCune,  Blairsville,  Pa. 

HAM  OMELET. 

Chop  up  one-half  pound  of  cold  boiled  ham,  add  to  it  five  eggs, 
well  beaten,  with  a  little  salt  and  pepper  ;  put  a  lump  of  butter'  in' 
the  pan  ;  turn  in  the  eggs  and  ham  and  let  brown. 

Mrs.  E.  E.  Rinehart,  Pittsburgh,  Pa. 


20  Pittsburgh  Cook  Book. 

BROILED  STEAK. 

Lay  the  steak  on  a  gridiron,  over  a  clear,  hot  fire  ;  when  done  put 
it  on  a  hot  j^latter  with  butter,  salt  and  pepper. 

Mrs.  Ann  Smith,  Pittsburgh,  Pa. 


ROAST  BEEF,  WITH  YORKSHIRE  PUDDINf;. 

Set  the  beef  on  sticks  across  a  dripping  pan  ;  mix  the  pudding  and 
pour  into  the  pan,  three-quarters  of  an  hour  before  the  meat  is  done, 
and  let  the  drippings  fall  on  the  pudding ;  when  done  cut  it  in  squares 
and  lay  around  the  meat  when  dished.  For  the  Pudding. — One  pimt 
milk  ;  four  eggs,  yolks  and  whites  beaten  separately ;  two  cups  flour  ; 
one  teaspoonful  of  salt;  one  teaspoonful  of  baking  powder. 

Mrs.  F.  R.  Pinkerton,  Pittsburgh,  Pa. 


BAKED  HAM. 

Soak  the  ham  in  cold  water  for  twelve  hours  ;  theai  parboil  in  fresh 
water ;  remove  from  the  kettle  and  spread  over  the  top  a  batter  of 
flour  and  water,  and  place  in  the  oven  to  bake,  allowing  twenty 
minutes  to  each  pound  ;  when  done  remove  the  batter  and  put  in  a 
€ool  place. 

Juniata  De  Armit,  Pittsburgh,  Pa. 


TO  CURE  HAMS. 

For  one  hog,  eight  ounces  of  salt,  two  ounces  of  saltpetre,  one  cup 
of  molasses  ;  mix  and  rub  the  hams  good  with  the  mixture  ;  put  down 
in  a  barrel ;  make  a  brine  that  will  carry  an  egg  ;  let  stand  six  weeks 
then  smoke. 

Mrs.  Mary  A.  Johns,  Derry  Station,  Pa. 


POT  ROAST. 

Take  a  piece  of  meat,  with  fat  and  bone  in  it,  and  put  on  it  enough 
water  to  boil  it  for  three  hours  steady  ;  when  the  water  is  boiled  off 
the  fat  that  boiled  from  the  meat  will  be  enough  to  brown  the  meat ; 
turn  it  a  few  times  till  it  is  brown,  and  put  your  salt  on  it  one  hour 
before  it  is  done.  For  gravy,  add  some  water  when  the  meat  is  out 
and  stir  in  a  little  flour ;  season  to  taste. 

Miss  Maggie  Frank,  Pittsburgh,  Pa, 


Pittsburgh  Cook  Book.  21 

PORK  AND  BEANS. 

Take  one  quart  of  small  white  beaus  ;  wash  and  boil  with  about 
three  pounds  of  hara  till  beans  are  well  cooked  ;  then  put  in  oven 
half  hour  to  brown. 

Miss  Maud  Pollock,  Pittsburgh,  Pa. 


FORCE  MEAT  BALLS. 

Take  one  pound  of  veal ;  one-half  pound  of  suet ;  two  slices  of 
hara  ;  some  crumbs  of  bread  ;  chop  them  very  fine,  and  put  in  the 
yolks  of  two  eggs ;  season  with  parsley,  thyme,  mace,  pepper  and  salt  ; 
roll  into  small  balls  and  fry  brown. 

Mrs.  L.  D.  Ayers,  Sharpsburg,  Pa. 

VEAL    LOAF. 

Three  pounds  of  veal,  chopped  fine;  three  eggs,  well  beaten;  six 
common  soda  crackers  rolled  fine ;  piece  of  butter  size  of  an  egg  ; 
one  teaspoonful  of  salt  ;  one  teaspounful  of  pepper;  one  grated  nut 
meg  ;  one  teaspoonful  of  sage  or  sweet  marjoram.  Mix  well  together, 
and  bake  in  a  sheet-iron  pan  from  two  to  three  hours,  with  sufficient 
water  around  it  to  baste  often. 

Mrs.  W.  S.  Rippey. 

BEEF   BALL. 

Chop,  very  fine,  two  pounds  of  raw  beef  and  one-fourth  of  a  pound 
of  suet ;  mix  with  a  handful  of  flour,  season  to  taste  with  salt, 
pepper  and  cloves,  make  it  into  cakes,  and  fry  in  dripping  to  a  nice 
brown  on  both  sides,  keeping  covered  all  the  time. 

Mrs.  E.  E.  Rinehart,  Pittsburgh,  Pa. 

TEAL  rOT  PIE. 

Cut  from  two  to  three  pounds  of  veal  in  small  pieces  and  put  in  a 

quart  of  cold  water  ;  make  a  dough,  as   for  apple  dumplings,  roll  it 

out  thin  and  cut  it  in  strips  or  squares,  reserving  a  piece  large  enough 

to  cover  the  top  of  the  pot ;  pare  and  slice  a  few  potatoes  ;  take  out 

most  of  your  meat,    and  put  in  a  few  pieces  of  dough  and  a  handful 

of  sliced  potatoes,  then  add  veal  and   dough   until  all  is  used  ;  season 

with   pepper   and    salt,  and  cover  Avith  water,  then  place  a  cover  of 

dough  over  this,  well  perforated,  cover  with  a  tight  lid  and  boil  thirty 

minutes. 

Miss  Nannie  Pollock,  Pittsburgh,  Pa. 


22  Pittsburgh  Cook  Book. 


BEEF,  A  LA  MODE. 

Two  pounds  beef  chopped  fine  ;  four   soda   crackers  chopped  fine  ; 

two  eggs,  two  tablespoonsful  of  melted  butter ;  salt    and  pepper,  sage 

and    onion,    to   taste  ;  mix  and   roll  and  work  ;  use  enough  flour  to 

make  stick  together  ;  put  in  a  pan  with  a  little  water  ;  baste  as  meat. 

Mrs.  a.  F.  Turnkr,  Temperanceville,  Pa. 


TOAD  IN  A  HOLE,  No.  1. 

Make  a  batter  of  one  pint  of  flour,  one  egg,  a  little  salt,  and  a  little 
milk.  Grease  a  dish  well  with  butter ;  put  in  Iamb  chops,  add  a 
little  water,  pepper  and  salt ;  pour  batter  over  it  and  bake  for  one 
hour. 

Mrs.  F.  R.  Pinkerton,  Pittsburgh,  Pa. 

TOAD  IN  A  HOLE,  No.  2. 

One  pound  of  tender  beefsteak,  cut  fine  and  place  it  in  a  long  pan ; 
two  eggs  well  beaten  ;  one  pint  of  sweet  milk  ;  one  tablespoonful 
of  flour  ;  season  to  taste  with  salt  and  pepper  ;  drop  small  pieces  of 
butter  over  the  top.     Bake  twenty  minutes  in  a  quick  oven. 

Annie  E.  Hamilton,  Pittsburgh,  Pa. 


A  BREAKFAST  DISH. 

Cut  thin  slices  of  cold  roast  beef,  and  lay  them  in  a  tin  saucepan, 
set  in  a  pot  of  boiling  water  ;  cover  them  with  a  gravy  made  of  three 
tablespoonfuls  of  melted  butter,  one  of  walnut  catsup,  a  tablespoonful 
of  vinegar,  a  little  salt  and  pepper,  a  spoonful  of  currant  jelly,  a  tea- 
spoonful  made  mustard,  and  some  warm  water ;  cover  tightly  and 
steam  for  half  an  hour,,  keeping  the  water  in  the  outer  vessel  at  a  hard 
boil  all  the  time.     If  the  meat  is  underdone  this  is  very  nice. 

Mrs.  R.  S.  Marsland,  Pittsburgh,  Pa. 

TO  STEW  MUTTON. 

Take  one  pound  of  nice  mutton,  not  too  fat,  cut  in  small  pieces, 
boil  one  hour  and  a  half,  season  with  salt  and  pepper,  take  two  table- 
spoonfuls  of  flour,  mix  smooth  with  cold  water,  and  stir  in  the  boil- 
ing meat ;  add  a  little  parsley  if  desired. 

Mrs.  Wm.  Pollock,  Pittsburgh,  Pa. 


-t$^« 


s 


-Q^-^ 


l|» 


THE  FOLLOWING  IS  WORTH  CONSIDERING 


It  is  well-known  that  all  so-called  shoemakers 
do  not  make  good  shoes,  and  all  so-called  dress- 
makers cannot  make  a  satisfactory  dress,  and  it 
is  perhaps  even  more  so  with  bakers. 

Comparatively  few  bakers  can  make  good  bread, 
crackers  or  cakes,  as  in  order  to  make  these  arti- 
cles good,  many  things  are  necessary,  namely, 
good  flour,  sugar,  butter,  lard,  spices,  flavorings, 
&c.,  and  it  requires  FTOod  judgment  and  a  liberal 
purse  to  get  these  articles  of  the  best  quality. 
Then  it  requires  skilled  workmen,  as  a  first- class 
baker  only  can  be  relied  on,  cleanly  men  of  intel- 
ligence, in  a  clean,  well-ventilated  room,  with  the 
best  of  ovens  and  the  most  approved  machinery. 
Such,  in  brief,  is  the  condition  of  things  in 

S.  S.  Marvin  &  Co.'s  Mammoth  Bakeries. 

The  present  management  has  had  twenty-two 
years'  practical  experience,  and  succeeding  as  we 
do  the  old  successful  J.  Davis  management  of 
over  fifty  years,  is  it  any  wonder  that  we  have  so 
good  a  reputation  ?  No  other  concern  in  the  coun- 
try is  so  well  supplied. 

It  is  well  to  be  particular  when  buying  crack- 
ers, and  be  sure  that  you  get  Marvins's  crackers. 
No  matter  what  sort  of  cracker  you  wish,  you 
will  find  Marvin's  always  the  best,  and  if  you 
cannot  get  them  fresh  and  nice  at  your  grocers, 
then  send  or  call  at  18  Fifth  Avenue,  or  at  the 
Works,  Liberty  Street,  between  Fourth  and  Fifth, 
Pittsburgh,  Pa.  __ 

S.  S-  Maruin  ^^  (3o. 


24  Pittsburgh  Cook  Book. 

HAM  TOAST. 

Chop  a  piece  of  boiled  ham  fine,  and  mix  it  with  beaten  egg,  season 
with  pepper,  place  this  on  buttered  toast  and  put  in  the  oven  for  three 
or  four  minutes. 

Mrs.  E.  T.  Millar,  Pittsburgh,  Pa. 


ROAST  MEAT. 

Cover  the  meat  with  a  pan  the  same  size  of  the  one  in  which  the 
meat  is  to  be  cooked ;  use  enough  water  to  cook  the  meat  tender,  and 
season  with  salt,  pepper  and  a  small  piece  of  butter  ;  when  the  meat 
is  nearly  done  remove  the  cover  and  brown  well. 

Mrs.  Frank,  Pittsburgh,  Pa. 

PICKLE  FOR  BEEF. 

To  one  quarter  of  beef  take  four  gallons  of  water,  one  pint  molassCii, 
one  and  a  half  pound  of^  sugar,  two  ounces  saltpetre,  salt  sufficient  to 
make  a  brine  to  carry  an  egg. 

Mrs.  Johns,  Derry  Station,  Pa. 

CURE  FOR  TONGUE. 

Te  each  tongue  one  cup  salt,  one  tablespoonful  sugar,  one  teaspoon- 
ful  saltpetre  ;  rub  in  well,  let  stand  for  two  weeks,  then  hang  up  to 
dry. 

Mrs.  Johns,  Derry  Station,  Pa. 


HAM  SANDWICHES. 

Chop  fine  the  lean  of  cold  boiled  ham,  season  with  prepared  mus- 
tard and  black  pepper,  add  some  chopped  celery  or  celery  seed,  then 
some  melted  butter  and  sweet  cream  until  it  makes  a  sraoothe  paste, 
and  spread  it  between  pieces  of  bread. 

Mrs.  E.  Rinehart,  Pittsburgh,  Pa. 


MEAT  CROQUETTES. 

Cut  any  kind  of  fresh,  cold  meat,  season  with  salt  and  pepper  ; 
make  a  batter  the  same  as  for  griddle  cakes;  have  the  griddle  hot, 
and  buttered  to  prevent  sticking ;  lay  a  spoonful  of  batter  on  the 
griddle,  then  one  of  the  chopped  meat,  and  another  of  batter  ;  when 
browned  on  one  side  turn  and  brown  on  the  other.     Serve  hot. 

Mrs.  S.  Moore,  Crafton,  Pa. 


Pittsburgh  Cook  Book.  25 


SANDWICHES. 

Boil  a  few  pounds  of  ham,  and  chop  it  very  fine  while  it  is  still 
warm— fat  and  lean  together — rub  dry  mustard,  in  proportions  to 
suit  your  taste,  through  the  mass,  add  as  much  sweet  butter  as  would 
do  the  spreading  of  your  sandwiches,  and  when  it  is  thoroughly 
mixed,  split  light  biscuits  in  halves  and  spread  the  ham  between. 
These  will  be  found  excellent. 

Mrs.  Anna  Pershing,  West  Elizabeth,  Pa. 


BEEF  PUDDING. 

Three  pounds  of  chopped  beef,  one  cup  rolled  oyster  crackers,  one 
egg,  salt  and  pepper  to  taste,  a  little  nutmeg,  a  tablespoonful  butter  ; 
mix,  put  in  a  pan  and  bake  one  hour. 

Mrs.  Carson,  Allegheny,  Pa. 

BEEFSTEAK  PUDDING. 

First,  make  a  crust  of  half  a  pound  of  suet,  chopped  fine  ;  one 
pound  flour ;  one-half  spoonful  of  salt ;  one  teaspoonful  of  baking 
powder;  mixed  together;  sufficient  cold  water  added  to  make  it  stiff 
paste.  Second,  cut  one-third  of  paste  for  the  cover  of  the  pudding 
basin  in  which  the  pudding  is  to  be  boiled  ;  roll  the  rest  of  the  paste 
to  size  required  to  line  the  pudding  basin ;  grease  with  butter  the 
basin,  and  lay  the  paste  in  neatly.  Third,  take  two  pounds  of  beef, 
cut  in  slices ;  dip  each  in  flour  as  you  lay  it  in  the  basin,  along  with 
two  kidneys,  a  little  chopped  parsley,  a  bit  of  good  butter  the  size  of 
an  egg,  a  few  drops  of  Worcestershire  sauce,  one  teacup  of  water,  one- 
half  teaspoonful  of  salt,  one-half  teaspoonful  of  pepper.  Fourth, 
roll  out  the  paste  cover  to  the  size  of  the  top  of  the  basin  ;  wet  the 
edges  of  the  paste ;  then  lay  the  cover  on  and  press  the  two  edges  to- 
gether ;  dip  a  clean  pudding  cloth  in  boiling  water,  flour  it  and  tie  it 
over  the  top  of  the  basin ;  place  the  basin  in  a  saucepan  of  water  and 
keep  it  boiling  four  hours  ;  for  serving,  remove  the  cloth  and  turn  the 
basin  over  a  warm  plate,  and  lift  the  basin.  The  basin  mentioned  is 
a  bowl  of  crockery  ware,  holding  a  quart,  with  a  thick  rim  around 
the  top. 

Mrs.  J.  B.  Rowley,  Pittsburgh,  Pa. 


26  Pittsburgh  Cook  Book. 

STUFFED  LEG  OF  MUTTON. 

Have  the  butcher  take  out  the  first  joint  in  a  leg  of  mutton,  or  it 
can  be  done  at  home  by  using  a  very  sharp  narrow-bladed  knife  and 
holding  it  close  to  the  bone  ;  rub  in  a  tablespoonful  of  salt,  and  then 
fill  with  a  dressing  made  as  follows:  one  pint  of  fine  bread  or  cracker 
crumbs,  in  which  have  been  mixed  dry  one  even  tablespoonful  of  salt, 
one  teaspoonful  of  pepper ;  chop  one  onion  very  fine  and  add  it  to  one 
egg  well  beaten,  one  teaspoonful  of  sage  ;  melt  a  piece  of  butter  the 
size  of  an  egg  and  pour  on  the  crumbs,  if  not  enough  to  moisten 
thoroughly  then  add  a  little  more  ;  tie  and  roast  in  the  oven;  skim 
all  the  fat  from  the  gravy,  as  the  flavor  of  mutton  fat  is  never  pleasant ; 
the  meat  must  be  basted  and  dredged  with  flour  as  carefully  as  beef. 
The  stuffed  leg  of  mutton  tastes  like  duck,  but  is  more  delicate. 

Mrs.  J.  B.  Rowley,  Pittsburgh,  Pa. 


ROAST  GOOSE. 

Two  ounces  of  onions,  and  half  as  much  green  sage  chopped  fine, 
and  one  coffee-cup  bread  crumbs,  a  little  pepper  and  salt,  the  yolks 
of  two  eggs ;  do  not  quite  fill  the  goose,  but  leave  room  to  swell  ; 
roast  from  one  hour  and  a  half  to  two  hours,  and  serve  with  gravy 
and  apple  sauce. 

Mrs.  J.  B.  Rowley,  Pittsburgh,  Pa. 

MA'S  WAY   TO  COOK  CHICKEN. 

Cut  the  chickens  up,  put  in  a  pan  cover  with  water,  let  it  stew  as 
usual  ;  when  done,  make  a  thickening  of  cream  or  milk  and  flour, 
add  butter,  pepper  and  salt ;  have  ready  a  nice  shortcake  baked  and 
cut  in  squares,  rolled  thin,  as  for  crust,  lay  the  cakes  on  a  dish  and 
pour  the  chicken  and  gravy  on  them  while  hot. 

Mrs  Jos.  B,  Rowley,  Pittsburgh,  Pa. 


HINTS  FOR  ROASTING  CHICKEN. 

When  roasting  a  chicken,  or  small  fowl,  there  is  danger  of  the  legs 
browning  or  becoming  too  hard  to  be  eaten ;  to  avoid  this,  take  strips 
of  muslin,  dip  them  in  a  little  melted  lard,  or  even  just  rub  them 
over  with  lard,  and  wind  them  around  the  legs;  remove  them  in  time 
to  allow  the  chicken  to  brown  nicely. 

Mrs.  Thos.  Johnston,  Apollo,  Pa. 


Pittsburgh  Cook  Book.  "' 


TEAL  AND  SAUSAGE  PIES. 

Line  a  deep,  oval  dish  with  a  very  nice  paste  ;  lay  at  the  bottom  a 
thin  veal  cutlet,  seasoned  with  powdered  mace ;  place  upon  it  some  of 
the  best  sausage  meat,  spread  thin ;  then  another  veal  cutlet,  then 
more  sausage ;  repeat  this  till  the  dish  is  full,  finishing  with  sausage 
meat  on  the  top ;  then  cover  the  pie  with  a  rather  thick  lid  or  upper 
crust,  uniting  the  two  edges  at  ihe  rim  by  crimping  or  notching  them 
neatly  ;  make  a  cross  slit  in  the  center  of  the  lid  ;  bake  the  pie  well 
and  serve  hot ;  put  no  water  in  this  pie,  as  the  veal  and  sausage  will 
give  out  sufficient  gravy. 

Mrs.  Thos.  Boddington,  Pittsburgh,  Pa. 


FRIED  CHICKEN. 

After  cutting  the  chicken,  if  not  very  young,  parboil  until  a  fork 
can  be  run  in  it ;  season  with  salt  and  pepper,  and  roll  in  flour  and 
fry  in  hot  butter  ;  when  done  put  into  the  oven  to  keep  warm  ;  then 
thoroughly  mix  a  tablespoonful  of  flour  with  the  butter  iu  the  frying 
pan ;  add  a  little  hot  water,  and  a  cup  of  cream,  and  a  little  chopped 
parsley,  and  pour  over  the  chicken. 

Mrs.  E.  Kinehart,  Pittsburgh,  Pa. 


CHICKEN    FRITTERS. 

Cold  chicken  ;  one  cup  of  milk  ;  three  tablespoonsful  of  flour ;  one 
egg,  and  pepper  and  salt ;  cut  the  chicken  in  small  pieces;  make  a 
batter  of  the  egg,  flour  and  milk  ;  fry  in  hot  lard. 

M.  L.  Larimer,  Pittsburgh,  Pa. 


A  DAINTY  DISH. 

When  stewing  chicken,  remove  the  breast  before  making  the  gravy  ; 

when   cold,   shred   into   inch   pieces,   take   equal   amount  of    nicely 

blanched  celery,  put  it  into  a  sauce-pan  with  a  little  water,  and  cook 

until  slightly  tender,  then  add  the  shredded  chicken  and  the   minced 

liver  of  the  fowl ;  pour  over  it  one-half  cup  of  sweet  milk,  season  with 

the  seasoning  prepared  for  salads,  rub  a  desert  spoonful  of  butter  and 

flour   together  until    creamed,  and  thicken,  boil  a  few  minutes,  and 

serve. 

Mrs.  J.  Miller,  Terre  Haute,  Ind. 


H.  VyATTS  &  CO. 

AND 

ENGRAVERS, 


No.  431  WOOD  ST.  pi-p-j-s B  U  RG  H ,    PA. 


A  large  stock  of  Miscellaneous  and  Standard  Books  always  on 
our  Shelves.  We  are  constantly  receiving  the  NEW  BOOKS  as' 
soon    as    published.      Having   increased   our   facilities    for 


r)5Pa^;r)C(  -=; 


WE   ARE   PREPARED  TO  DO 

M^^d^io^,  ^mrd  mud  Mono^rem  Work 

IN  FINEST  EXECUTION. 

We  have  a   fine  selection   of   STATIONERY,    and    a   choice   collection, 
of  PICTURES   in   Artistic   Frannes,   together  with   a  large    stock  of 

POTTERY, 

BRIC-A-BRAC,  ART  FURNITURE, 

PERSIAN  and  TURKISH  HANGINGS  and  DRAPERIES, 

JAPANESE  and  CHINESE  GOODS 

Especially  suitable  for   Household    Decoration   and 
We  take  pleasure  in   showing   our  stock. 

EC.  "VV^^TTS  &   OO- 


Pittsburgh  Cook  Book.  29 

PLAIN  STUFFING. 

Take  stale  bread,  cut  off  all  the  crust,  rub  very  fine,  and  pour  over 
it  as  much  melted  butter  as  will  make  it  crumble  in  your  hands  ;  salt, 
pepper  and  sage  to  taste. 

Mrs.  J.  B.  Rowley,  Pittsburgh,  Pa. 


CHICKEN   PIE. 

Cut  up  the  chicken  and  boil  it  for  three-quarters  of  an  hour  ;  make 
the  dough  the  aame  as  for  biscuit,  and  cover  the  bottom  of  the  dish 
with  a  layer ;  set  it  in  the  oven  to  partially  cook  it ;  then  pour  in  the 
chicken  and  water  in  which  it  was  cooked ;  season  with  salt  and  pep- 
per, and  before  putting  on  the  upper  crust  invert  a  teacup  in  the  mid- 
dle of  the  pie,  to  remain ;  then  put  on  the  upper  crust,  with  incisions 
in  it  the  same  as  for  any  pie. 

E.  Erw^in,  Allegheny  City,  Pa. 


ROAST  TURKEY  OR  CHICKEN. 

Having  picked  and  drawn  the  fowl,  wash  well  in  two  or  three 
waters  ;  wipe  dry  ;  rub  inside  and  outside  with  salt  and  pepper  ;  then 
make  a  dressing  of  bread,  not  too  fine,  butter,  salt  and  pepper  to 
taste ;  fill  the  body  and  crop  ;  then  bake  from  one  to  three  hours  ; 
baste  frequently  while  roasting  ;  then  make  a  gravy  of  the  giblets 
chopped  fine  ;  thicken  with  a  little  flour,  which  has  been  previously 
wet  with  water ;  boil  up  and  serve  in  a  gravy  boat. 

Mrs.  J.  W.  McCuTCHEON,  Pittsburgh,  Pa. 

CHICKEN  FRICASSEE. 

Take  two  chickens,  cut  them  up,  and  lay  them  in  your  skillet,  with 

two  slices  of  lean  ham,  two  small  eschalots  and  a  few  blades  of  mace; 

then  season  your  fowls  with  pepper  and  salt;  add  a  little  water ;  when 

about  half  done,  add  half  a  pint  of  cream  and  a  lump  of  butter  the 

size  of  a  walnut,  rolled  in  flour ;  keep  the  fricassee  constantly  stirring 

till  done. 

A.  Martin,  Pittsburgh,  Pa. 


PRESSED  BEEF,  No.  1. 

A  neck  piece,  boiled  until  falling  apart;  chop  to  a  jelly;    add 

celery  or  parsley;  season  with  salt  and  pepper  ;  press  in  a  mould,  and 

slice  cold  for  use. 

Mary  E.  Smith,  Latrobe,  Pa. 


30  Pittsburgh  Cook  Book. 

PON  MASS. 

Take  six  quarts  of  water,  two  pounds  of  beef,  two  pounds  of  pork, 
two  pounds  of  beef  liver  and  a  marraw-bone  ;  boil  till  quite  tender  ; 
chop  fine,  as  if  for  mince  meat  ;  put  back  in  the  kettle  ;  season  with 
pepper  and  salt  to  taste ;  chop  fine  six  medium-sized  onions,  (if  de- 
sirable) and  add  to  the  rest,  together  with  a  small  quantity  of  sage,  or 
if  preferable,  summer  savory  or  sweet  marjoram  ;  keep  adding  water 
so  as  to  have  the  original  quantity  when  the  meat  is  done  ;  then 
thicken  with  corn  meal  to  the  consistency  of  thin  mush  ;  dip  in  shal- 
low pans  ;  when  cold,  cut  in  slices  and  fry  like  mush.  In  boiling  the 
above  meats  the  liver  should  only  be  allowed  to  boil  a  half  hour. 

Mrs.  J.  B.  Nobbs,  Pittsburgh,  Pa. 


SPICED  BEEF. 

Take  three  pounds  of  beef;  stew  in  a  small  quantity  of  water;  add 
pepper,  salt,  six  cloves,  a  few  blades  of  mace  and  a  teaspoonful  of 
lemon  juice  ;  let  it  boil  dry  ;  when  cold,  cut  in  half  inch  slices  and  fry 
in  butter  and  lard,  half  each,  or  slice  thin  and  serve  cold. 

Mrs.  J.  B.  Nobbs,  Pittsburgh,  Pa, 

PRESSED  BEEF,  No.  2. 

Take  a  shank  joint;  boil  until  falling  apart,  adding  an  onion  two 
hours  before  done ;  chop  fine  and  season ;  boil  down  the  broth  and 
pour  over  meat ;  press  in  a  mould,  and  slice  very  thin. 

Mary  E.  Smith,  Latrobe,  Pa. 


BEEF  CHEESE. 

Take  a  piece  of  shank  boiling  meat,  without  any  bone  in  it,  and 
put  it  on  to  cook  in  a  dinner  pot ;  when  boiling  an  hour  and  a  half,  put 
in  some  veal  bones  or  a  veal  shank,  with  hardly  any  meat  on;  let  it  all 
boil  till  the  meat  falls  to  pieces,  and  take  the  bones  out ;  chop  the  meat 
up ;  season  to  taste,  and  put  in  a  dish,  and  when  cold  you  can  turn  it 
out  and  cut  it  off  like  head  cheese ;  if  you  like,  add  a  little  vinegar 
while  it  is  hot,  and  any  spices  you  may  desire. 

Mrs.  C.  Frank,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  31 


FRIED  CHICKEN. 

Cut  in  pieces  and  drain ;  take  the  whites  of  three  eggs,  beaten  to  a 
stiff  froth  ;  put  flour,  pepper  and  salt  in  a  dish ;  roll  chicken  in  this 
and  then  in  the  beaten  eggs ;  fry  in  hot  butter ;  this,  of  course,  is  for 
spring  chicken,  an  old  one  may  be  prepared  the  same  way  by  first 
boiling  until  tender. 

Lizzie  A.  Covode, 


BEAFSTEAK  ROLLED. 

Take  a  nice  round  steak;  make  a  stuffing  of  bread,  onion,  parsley 
and  celfcry,  adding  pepper,  salt  and  a  small  piece  of  butter ;  spi'ead 
carefully  over  steak  and  roll  ;  tie  the  roll  to  keep  in  shape ;  bake  in 
oven,  basting  very  often;  make  gravy  of  drippings,  adding  flour, 
water  and  a  little  butter  mixed  ;  seasoning  with  salt  and  pepper ; 
strain,  skim  off"  fat  and  pour  around  meat  when  served. 

Mrs.  Irene  Denay,  Ligonier,  Pa. 


VEAL  JELLY. 

Wash  a  knuckle  of  veal,  and  boil  slowly  until  the  meat  will  slip 
from  the  bones  ;  take  out  of  liquor,  remove  the  bones  and  chop  fine ; 
season  with  salt,  pepper  and  sage  ;  put  back  in  liquor  and  boil  until 
almost  dry  and  can  be  stirred  with  difficulty  ;  turn  into  a  mould  until 
next  day;  slice  cold  and  garnish  with  lemon  and  parsley. 

Mrs.  Wm.  Scandrett. 


CODFISH  BALLS. 

Pick  the  fish  fine  and  freshen  ;  boil  potatoes  and  mash  them  ;  mix 

fish  and  potatoes  together  while  potatoes   are  hot,   taking  two-thirds 

potatoes  and  one-third  fish  ;  put  in  plenty  of  butter  ;  make  into  balls 

and  fry  in  hot  lard. 

Mrs.  Cramp,  Grafton,  Pa. 


MEAT  CAKES. 

Mince  any  kind  of  cold  meat  very  finely ;  season  with  salt  and  pep- 
per ;  make  a  batter,  the  same  as  for  flannel  cakes ;  lay  one  spoonful  of 
batter  on  the  griddle,  then  one  spoonful  of  the  chopped  meat,  then  a 
spoonful  of  batter ;  when  browned  on  one  side,  turn  and  brown  on  the 

other ;  serve  hot. 

Mrs.  Samuel  Moore,  Crafton,  Pa. 


32  Pittsburgh  Cook  Book. 

PRESSED  CHICKEN. 

Boil  two  cliickens  until  falling  from  the  bones ;  chop  in  pieces  about 
two  inches  long;  season  with  pepper  and  salt;  put  in  a  mould  and 
pour  over  it  the  broth,  with  one-half  ounce  dissolved  gelatine;  put 
in  a  cold  place  to  form,  and  cut  out  in  thin  slices. 

Lizzie  CovodEj  Ligonier,  Pa. 

BAKED  CHICKEN  PIE. 

Boil  the  chicken  until  nearly  done ;  have  a  paste  made  same  as  for 
biscuit;  roll  and  cut  in  strips;  put  some  across  the  bottom  of  pudding 
pan  ;  then  put  a  layer  of  chicken  and  pieces  of  dough  alternately ; 
put  in  part  of  the  gravy  in  which  the  chicken  was  boiled  ;  season 
well ;  cover  with  an  upper  crust  and  bake  about  one  hour ;  put  the 
rest  of  the  gravy  over  it  when  it  is  taken  out  of  oven. 

Mrs.  S.  Moore,  Crafton,  Pa. 


BEEF  LOAF. 

One  and  one-half  pounds  raw  beef,  chopped ;  one  cup  cracker,  roll- 
ed ;  one  egg ;  four  tablespoonsful  of  milk ;  season  to  taste ;  make  in  a 
loaf  and  bake  in  covers,  with  just  enough  gravy  to  baste  frequently. 

Mrs.  Wm.  Scandrett. 


BOILED  HAM. 

Soak  over  night ;  cut  off  end  of  knuckle  bone  ;  put  on  in  cold  water 
and  cook  slowly  five  hours  ;  skin,  then  cover  with  cracker  crumbs  and 
one  egg,  sticking  ham  full  of  cloves  in  small  diamonds  ;  bake  in  oven 
until  nicely  browned. 

Mrs.  Irene  Denny,  Ligonier,  Pa. 

JELLIED  CHICKEN. 

Boil  a  chicken,  in  as  little  water  as  possible,  until  falling  from  the 
bones ;  chop  rather  fine  and  season  with  pepper  and  salt ;  chop  about 
one-third  as  much  celery  as  meat  and  mix  well ;  boil  three  eggs  until 
hard  ;  mince  and  add  to  chicken  ;  put  in  a  mould  and  pour  over  it  the 
broth,  with  one-quarter  of  an  ounce  dissolved  gelatine  ;  put  in  a  cold 
place  to  form. 

Lizzie  Covode,  Ligonier. 


Pittsburgh  Cook  Book.  33 

BEEF  ROLL. 

Two  pounds  beef  chopped  fine;  one  cup  of  bread  crumbs;  three 
eggs  ;  one  cup  of  sweet  milk  ;  butter  size  of  an  egg  ;  salt  and  pepper 
to  taste ;  mix  well ;  bake  in  dish,  or  tin  pan  in  \vhich  a  plate  can  be 
fitted  ;  put  an  iron  on  the  top  of  this  to  press  it ;  bake  two  and  one- 
half  hours  in  a  slow  oven  ;  leave  plate  and  iron  on  until  done  ;  take 
off  plate  and  iron  when  done,  and  leave  roll  in  oven  a  few  minutes  to 
brown  ;  wrap  in  a  cloth  to  keep  soft. 

Kate  J.  Endsley,  Johnstown,  Pa. 


SCRAPPLE. 

Scrapple  can  be  made  of  either  beef  or  pork  ;  pork  makes  it  richer. 
Take  four  pounds  of  meat ;  put  four  quarts  of  water  on  it  and  let  i^ 
boil  until  quite  tender,  adding  more  water  as  it  boils  ;  take  out  the 
meat  and  chop  it  fine  ;  then  return  to  the  pot  again,  and  stir  in  corn 
meal  enough  to  make  a  thin  mush  ;  then  let  it  boil  on  a  slow  fire  for 
half  an  hour,  stirring  constantly  ;  season  with  salt  and  pepper  to  taste  ; 
if  beef  is  used  for  scrapple,  boil  a  good  marrow  bone  with  it. 

Mrs.  a.  Hoffman,  Philadelphia,  Pa, 


MEAT  PUDDING. 

One  pint  of  milk,  four  eggs,  two  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  one  teaspoonful  of  salt ;  be  careful  not  to  get  it  too 
stiff;  then  place  in  the  dripping  pan  ;  take  a  piece  of  roast  beef  and 
roast  it  until  within  a  half  hour's  time  of  being  done  ;  drain  off  the  fat, 
leaving  only  enough  to  prevent  the  batter  from  sticking  to  the  bottom  ; 
lay  the  roast  meat  on  a  grater  across  the  dripping  pan  and  let  drip  on 
the  pudding.  Mrs.  E.  J.  Hardy,  Newport,  R.  I, 


POT  ROAST. 

Meat  that  is  not  tender  enough  for  roasting  in  the  oven  will  do 

nicely  for  a  pot  roast ;   put  the  meat  in  the  boiler  with  a  little  water  ; 

salt  and  pepper  ;  as  the  water  boils  down  add  to  it  a  little  at  a  time  ; 

watch  carefully  that  it  does  not  burn,  as  it  requires  from  three  to  four 

hours  to  become  tender,  (it  must  be  a  tough  old  cow)  ;  when  tender  let 

the  water  boil  down  and  brown  the  meat  over  a  slow  fire ;   when  done 

take  the  meat  out  and  put  in  a  little  flour  and  water  and  let  it  boil  for 

the  gravy. 

3  Mrs.  Hoffman,  Philadelphia,  Pa. 


F.  &  J.  HEINZ, 


I»IAI<«11KACXUK.ERS, 


General  Offices,  189  to    197   First  Ave. 
PITTSBURGH,  PA. 


I  nfficG  &  warehouse  PithoL, 
(general  "[^I^^^^^^JJ'  ttsbur|^, 


Pa 


factory.  La  Porte.  Indiana, 


"^Sr^M^Sl^SSli 


'^«t^r  Factory  Allegheny,  P* 


Sau 


in§  House  walKerton, 


ind- 


The  Agencies  found  are  in  most  of  the  large  Eastern,  Western, 
Northern  and  Southern  Cities. 

GOLD  MEDALS  AND  DIPLOMAS 


u 


KlFsf  *  J@)eGfpee  *  oj  *  iT/GPif 


J? 


"Were  awarded  at  the  World's  Exposition  at  New  Orleans,  La.,  over 
all  competitors,  both  foreign  and  domestic.  Their  Pickles,  Jellies, 
Fruit  Butters,  Preserves,  etc.,  have  thus  achieved  almost  a  world- 
wide reputation  for 

EXCELLENCE    AND    PURITY. 


-^  GOODS  ON  SALE  BY  ALL  LEADING  GROCERS. -&- 


Pittsburgh  Cook  Bo(jk.  35 


SOUPS. 


BEEF  STOCK. 

Take  three  pounds  of  beef,  three  pints  of  water,  salt  to  taste  ;  boil 
until  the  water  is  half  boiled  away ;  strain  carefully  and  put  away  to 
flavor  soup  when  you  have  not  time  to  boil  meat  or  have  no  meat  to 
boil. 

Mils.  M.  E.  Johnston,  Pittsburgh,  Pa. 

NOODLES  FOR  SOUP. 

Beat  up  an  egg  and  add  enough  flour  to  make  a  stiff"  dough  ;  roll  it 
out  into  a  thin  sheet ;  flour  it  and  roll  it  up  closely ;  then  with  a  sharp 
knife  cut  in  shavings  about  one-eighth  of  an  inch  wide ;  flour  to  keep 
them  from  adhering  to  each  other ;  add  to  the  soup  while  it  is  boiling  ; 
boil  ten  minutes. 

Mrs.  Pinkerton,  Pittsburgh;  Pa. 


NOODLE  SOUP. 

Beef,  veal  or  chicken  may  be  used,  but  chicken  is  best ;  boil  until 
the  meat  separates  from  the  bones,  skimming  well ;  mix  one  pint  of 
flour  with  two  beaten  eggs ;  add  more  flour  until  it  is  quite  stiff;  roll 
thin,  sprinkle  flour  all  over,  and  roll  up ;  cut  up  in  pieces  about  one- 
half  inch  wide  ;  put  this  in  your  boiling  soup  and  cook  fifteen  minutes. 

Mother,  Smoky  City. 


GOOD  TOMATO  SOUP,  No.  1. 

One  can  of  tomatoes,  one  pint  of  water,  one  quart  of  sweet  milk,  one 
tablespoonful  of  sugar,  one  tablespoonful  of  butter,  one-half  pound  of 
rolled  crackers  \  salt  and  pepper  to  taste. 

Mrs.  Mary  Johns,  Derry  Station,  Pa. 


TOMATO  SOUP,  No.  2. 

Twelve  large  tomatoes,  two  quarts  of  rich  milk,  one  pint  of  oyster 
crackers,  butter  size  of  an  egg  ;  pare  the  tomatoes,  cut  fine,  and  let 
them  stand  one  hour,  then  add  milk,  crackers  rolled  and  butter  and 
stir  constantly. 

Mrs.  Focer,  Pittsburgh,  Pa. 


36  Pittsburgh  Cook    Book. 

BEAN  SOUP. 

Soak  a  pint  of  beans  over  night;  in  the  morning  boil  two  hours  ; 
boil  in  another  vessel  one  pound  salt  pork  in  as  much  water  as  you 
want  Soup  ;  when  the  meat  is  cooked  enough  put  into  it  the  cooked 
beans  and  boil  together  a  half  hour  and  serve. 

Mrs.  H.  C.  Frazer,  California. 


PEA  SOUP. 

One  pint  of  split  peas  ;  soak  over  night  in  a  quart  of  water  ;  in  the 
morning  put  with  one-half  pound  of  salt  pork  ;  boil  slowly  all  fore- 
noon, adding  water  when  necessary;  strain  through  a  sieve;  season 
with  salt,  a  little  sugar  and  nutmeg ;  take  stale  bread  and  toast  quite 
brown  ;  spread  with  butter  and  cut  in  small  squares  and  serve  with 
the  soup. 

Mary  A.  Halpin,  Newport,  R,  I. 


CORN  SOUP. 

Twelve  ears  of  corn  scraped  and  the  cobs  boiled  twenty  minutes  in 
one  quart  of  water ;  remove  the  cobs  and  put  in  the  corn  and  boil 
fifteen  minutes  ;  then  add  two  quarts  of  rich  milk  ;  season  with  salt, 
pepper  and  butter  and  thicken  with  two  tablespoonfuls  of  flour ;  boil 
the  who^e  ten  minutes  and  turn  into  a  tureen  in  which  the  yolks  of 
three  eggs  have  been  well  beaten. 

Mrs.  W.  McCutcheon,  Pittsburgh,  Pa. 


RICE  SOUP. 

Two  tablespoonfuls  of  rice,  teaspoonful  and  a  half  of  salt,  one  pound 
of  tender  meat  and  one  quart  of  water  and  boil  for  two  hours  slowly  '> 
season  with  pepper. 

Mrs.  a.  Kelly,  Altoona,  Pa. 


GUMBO  SOUP. 

This  soup  requires  about  five  hours  for  preparation ;  two  gallons  of 
cold  water ;  add  three  pounds  of  fresh  beef  and  one  sliced  onion  ;  in 
about  two  hours  add  one  pint  of  stewed  tomatoes^  one  pint  of  sliced 
gumbo,  one  pint  of  sliced  potatoes,  the  corn  cut  from  two  ears,  one- 
half  pint  Lima  beans  ;  season  with  pepper,  salt  and  one  small  pod  of 
pepper  and  one  teaspoonful  of  sugar. 

Mrs.  L.  D.  Ayres,  kSharpsburg,  Pa. 


PiTTSBUKGH    CoOK    BoOK.  37 

MURPHY  SOUP. 

Pare  and  cut  into  dice  pieces  a  half  dozen  of  potatoes  ;  stew  them  in 
as  much  watc  as  you  want  soup ;  when  cooked  break  into  it  three 
eggs  ;  stir  rapidly  to  break  the  eggs  before  they  are  cooked. 

Bridget. 

TURKISH  SOUP. 

Yolks  of  two  eggs,  one  quart  of  stock,  one-half  teacupful  of  cold 
rice,  one  tablespoonful  of  cream,  little  pepper  and  salt ;  wash  rice  in 
cold  water ,  put  in  pan  with  stock  and  boil  twenty  minutes ;  pass  it 
through  a  sieve ;  mix  well  with  the  beaten  yolks  of  the  eggs  and  milk  : 
add  pepper  and  salt  ;  stir  over  the  fire  until  eggs  begin  to  thicken. 

Miss  Strange,  Boston,  Mass. 

POTATO  SAUCE. 

Pare  and  slice  thin  ;  season  some  milk  with  butter,  pepper  and  salt ; 
let  it  boil  up ;  then  add  potatoes  and  boil  five  minutes. 

Annie  Pope,  Crafton,  Pa. 

COCOANUT  PUDDING. 

Take  sufficient  stale  bread  to  make  a  pudding  the  size  you  require; 
after  it  is  soaked  well  beat  fine  with  a  fork  ;  add  one-half  cup  of  gra- 
ted cocoanut ;  make  a  custard  of  one  quart  of  milk  and  four  eggs ; 
flavor  with  nutmegs,  sweeten,  pour  over  and  bake. 

Annie  Pope,  Crafton,  Pa. 


OYSTERS  AND  FISH, 


STEWED  OrSTERS. 

Take  one  quart  of  oysters  and  place  them  in  the  colander;  when 
the  liquor  has  passed  through,  place  it  on  the  fire  and  when  it  boils 
add  a  cup  ^f  milk ;  when  these  come  to  a  boil,  put  in  the  oysters  and 
season  with  pepper  and  salt ;  remove  from  the  fire  whenever  it  boils. 

Emma  De  Armit,  Pittsburgh,  Pa. 


38  Pittsburgh  Cook  Book. 


SCALLOPED  OYSTERS. 

Butter  a  pudding  dish  ;  roll  crackers  very  fine;  put  a  layer  of 
crackers,  then  a  layer  of  oysters  ;  season  with  salt  and  pepper ;  put 
small  bits  of  butter  over  the  oysters;  fill  the  dish  nearly  full,  having 
crackers  on  top ;  moisten  each  layer  with  the  oyster  juice  ;  bake  about 
half  an  hour. 

Mrs.  J.  H.  Nobbs,  Pittsburgh,  Pa. 


FRIED  OYSTERS. 

Use  large  oysters,  and  place  on  a  coarse  towel  to  dry ;  have  ready 
cracker  dust  seasoned  with  pepper  and  salt;  beat  two  eggs;  dip  each 
oyster  into  the  beaten  egg,  then  in  the  cracker  dust ;  fry  in  hot  lard 
and  butter  mixed,  and  serve  on  a  dish  bordered  with  parsley  or  celery 
leaves. 

Mes.  M.  E.  Johnston,  Pittsburgh,  Pa. 


OYSTER  PIE. 

Make  pie  crust,  and  cover  a  deep  dish;  put  in  layer  of  oysters  and 
drop  in  small  pieces  of  dough  ;  then  more  oysters,  until  the  dish  is 
full ;  put  in  plenty  of  butter,  pepper  and  salt ;  cover  with  dough,  and 
bake  in  hot  oven,  and  you  have  a  pie  fit  for  a  king. 

Mrs.  M.  L.  Larimer,  Pittsburgh,  Pa. 


STEWED  BEEFSTEAK  AND  OYSTERS. 

Take  tender  beefsteak  cut  from  the  sirloin  (if  used  from  the  round 
it  should  be  beaten  with  a  rolling  pin)  ;  place  in  a  close  stew  pan,  with 
barely  sufficient  water  to  prevent  burning  and  set  them  over  the  fire 
to  brown  ;  this  done,  add  enough  oyster-liquor  to  cook  them,  and  some 
bits  of  fresh  butter  rolled  in  flour;  let  them  stew  slowly  for  an  hour 
or  till  they  are  thoroughly  done;  then  add  three  or  lour  dozen  of  fine, 
large,  fresh  oysters,  in  proportion  to  the  quantity  of  meat,  seasoning 
them  well  with  nutmeg,  a  few  blades  of  mace  and  a  litte  cayenne; 
cover  the  pan,  and  simmer  them  till  the  oysters  are  well  plumped,  but 
not  till  they  come  to  a  boil;  when  all  are  properly  cooked,  transfer 
the  whole  to  a  deep  dish  and  send  it  to  the  table  hot. 

Mrs.  Boddington,  Pittsburgh,  Pa. 


USE 


Jsrjuj^jiEnsoJsrs 


cjlrmijsja.  ti  j^je 


—FOR— 

Cholera  Morbus,  Summer  Complaints, 
Children  Teething, 

BEST   msr   TliE   3VI.a.e,is:et. 


Hendersons  -f  Cough + Syrup, 

—FOR— 

CROUP   AND   COLDS. 

FOR  SALE  BY 

A.,  a  hendersoj:^,  ^^^^_^z^^^^^. 


MACDONALD  &  HARRAH, 

MANUFACTURERS  OF 

TRICTLYPUREJONFECTlQNERYj 

167  &  169  Second  Ave.,  Pittsburgh,  Pa. 


J8@='SPECIAL    ATTENTION    GIVEN    TO    SUNDAY    SCHOOL    ORDERS. 

C0M:E  ^ISTD  SEE  US. 


40  Pittsburgh  Cook  Book. 

OYSTER   SAUSAGES. 

Mix  a  pint  of  oysters,  one-fourth  of  a  pound  of  veal,  one-fourth 
pound  suet  and  some  bread  crumbs,  and  chop  these  together  ;  season 
with  salt  and  pepper;  make  into  small  cakes,  using  one  egg  and  a  little 
flour  to  roll  them  in  ;  fry  in  hot  lard  until  dry  and  serve  hot. 

Mrs.  E.  T.  Millar,  Pittsburgh,  Pa. 


SPICED  SALMON. 

For  two  or  three  pounds  of  fish  use  one  small  onion  and  one-half  a 
lemon  chopped  fine ;  cut  your  fish  suitable  for  serving,  with  salt,  red 
and  black  pepper  ;  put  one-half  the  onion  and  lemon  and  one-half  tea- 
spoonful  of  allspice  and  cloves  in  your  dish,  and  then  add  your  fish 
and  the  remainder  of  your  lemon  and  onion  ;  cover  with  vinegar,  not 
too  strong  ;  bake  two  hours  in  earthen  bowl   or   crock,   covered   with 

brown  paper. 

Mrs.  T.  W.  Hays,  Pittsburgh,  Pa. 


FRIED  MACKEREL. 

Take  the  skin  off*  and  soak  over  night ;  in   the   morning   wipe   dry, 
roll  in  flour  and  fry  brown  in  hot  lard. 

*  Mrs.  a.  Smith,  Pittsburgh,  Pa. 


BOILED  MACKEREL. 

Take  off" the  skin  and  soak  over  night;  cover  with  boiling  water 
and  let  it  stand  five  minutes,  then  pour  off*  the  water ;  put  the  fish  in 
a  buttered  pan ;  pour  on  it  one-half  teacupful  of  sweet  cream  and  a 
little  pepper ;  set  in  the  oven  and  let  it  brown,  then  serve. 

Mrs.  a.  Smith,  Pittsburgh,  Pa. 


ROAST  FISH. 

Take  a  fish,  five  or  six  pounds  ;  clean  it,  wash  it  and  dry  it  with  a 

cloth  ;  take  stale  bread  and  rub  fine;  add  butter,  pepper  and  salt;  fill 

the  fish,  sew  it  up  and  place  it  in  a  pan  ;  dredge  with   flour,   a  little 

salt,  pepper  and  some  good  sweet  lard,  and  roast  till  it  becomes  a  nice 

brown. 

Mrs.  Ann  Welsh,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  41 


TO  BAKE  WHITE  FISH. 

After  cleaning  the  fish  and  drying  it,  rub  both  inside  and  outside 
with  salt  and  pepper  mixed  in  flour  ;  have  your  lard  hot  and  bake  the 
fish  three-quarters  of  an  hour. 

Mrs.  C.  a.  Pollock 


FRIED  FISH. 

If  the  fish  is  large  cut  out  the  backbone  and  slice  the  body  cross- 
wise into  six  or  eight  pieces ;  dip  in  beaten  egg  and  roll  in  flour  ;  put 
into  a  thick  bottomed  skillet,  skin  side  uppermost,  with  hot  lard  or 
drippings  (never  in  butter)  ;  fry  slowly  and  turn  when  a  light  brown  ; 

serve  with  slices  of  lemon. 

A.  Martin,  Pittsburgh,  Pa. 


CODFISH  BALLS. 

Soak  a  codfish  over  night ;  boil  very  soft  and  remove  the  bones ; 
then  chop  the  fish  very  fine  ;  boil  an  equal  amount  of  potatoes  and 
mash  them  ;  mix  together  and  make  into  small  flat  cakes,  well  season- 
ed ;  drop  into  hot  lard  and  fry  until  brown. 

Mrs.  Jennie  Bropie,  Pittsburgh,  Pa. 


SALT  CODFISH. 

Soak  well,  then  boil  for  one  hour,  changing  the  water  twice ;  then 

remove  into  a  dish,  and  with  a  knife  and  fork  mince  well  and  place 

on  the  fire,  with  sweet  milk  enough  to  co  ver  it ;  add   a  littler  flour, 

butter,  pepper  and  salt. 

Mrs.  C.  a.  Pollock,  Pittsburgh,  Pa. 


FRIED  SARDINES. 

Always  use  the  large-sized  fish ;  take  as  many  as  you  wish  to  use 
from  the  box  ;  wipe  the  oil  from  them,  and  pass  them  through  an  egg 
whipped  and  then  strew  thickly  with  rolled  cracker,  and  fry  as  other 
fish;  serve  on  hot  buttered  toast.  This  is  an  agreeable  dish  for 
luncheon  or  supper,  and  quickly  prepared. 

Annette  Martin,  Pittsburgh,  Pa. 


42  Pittsbur(;h  Cook  Book, 


VEGETABLES. 


COLD  SLAW,  No.  1. 

Cut  the  cabbage  not  too  fine,  sprinkle  pepper  and  salt  over  it,  and 
place  in  a  cool  place  to  keep  it  crisp.  Dressing. — Beat  the  yolks  of 
three  eggs,  or  the  whole  of  two,  with  five  tablespoonfuls  of  strong  vin- 
egar, two  heaping  teaspoonfuls  of  sugar,  one-half  teaspoonful  of  mus- 
tard, and  butter  the  size  of  an  almond  ;  place  these  ingredients  in  a 
tiucup,  stir  them  until  they  are  about  to  boil,  and  then  remove  from 
the  fire  and  allow  it  to  cool ;  this  done  mix  it  thoroughly  through  the 
cabbage,  and  cover  the  top  with  hard  boiled  eggs  sliced. 

Mrs.  Sophia  Hague,  Pittsburgh,  Pa. 


(OLD  SLAW,  No.  2. 

Cut  a  head  of  cabbage  fine,  put  in  a  dish,  take  a  small  teaspoonful 
of  salt,  a  teaspoonful  of  mustard,  and  one-half  teacupful  of  sugar  ; 
mix  it  through  the  cut  cabbage  ;  then  take  an  egg,  two  tablespoonfuls 
of  cream,  a  small  lump  of  butter  ;  beat  well  together  and  stir  it  into 
one-half  teacup  of  vinegar ,  let  it  come  to  boil  and  pour  over  the  cab- 
bage. 

Mrs.  a.  Conn,  Pittsburgh,  Pa. 


HOT  SLAW. 

Cut  the  cabbage  fine,  put  it  in  a  skillet  and  boil  until  tender  in  a 
very  little  water  ;  make  a  dressing  of  one  egg,  a  teaspoonful  of  flour, 
a  teaspoonful  of  sugar,  a  half  cup  of  vinegar,  salt  and  pepper  to  taste, 
mixed  together;  put  it  in  the  cabbage  and  let  it  come  to  a  boil  and 
serve. 

Mrs.  M.  E.  Johnston,  Pittsburgh,  Pa. 


FRIED  TOMATOES. 

Take  ripe,  firm  tomatoes  ;  slice  thick,  dip  in  flour,  fry  in  hot  lard 
and  butter  mixed  ;  sprinkle  over  with  a  little  salt;  whtn  brown  lift 
carefully  and  sprinkle  with  a  little  sugar. 

Mrs.  G.  Chester,  Portland,  Me. 


Pittsburgh  Cook  Book.  43 

CREAM  CABBAGE. 

Beat  together  the  yolks  of  two  eggs,  one-half  cup  of  sugar,  one-half 
cup  of  vinegar,  butter  the  size  of  an  egg,  salt  and  a  little  Cayenne 
pepper  ;  put  the  mixture  into  a  saucepan  and  stir  until  it  boils  ;  then 
stir  in  one  cup  of  cream  ;  let  it  boil  and  pour  over  the  cabbage  while 
hot. 

Annie  Pope,  Crafton,  Pa. 


ROAST  TOMATOES. 

Place  the  whole  tomatoes  in  a  small  bread  pan  and  with  them  water 

enough  to  half  cover  them  ;  drop  butter  over  each  of  them  about  the 

size  of  a  hickory  nut;  sprickle  with  salt  and  pepper  and  dredge  Avith 

flour ;  place  in  the  oven  and  bake  until  very  brown,  adding  water  as 

it  is  needed. 

Mattie  Tanner,  Frankfort,  Ky. 


SCALLOPED  POTATOES. 

Pare  the  potatoes  and  slice  them  thin  ;  take  a  tin  pudding  pan,  put 
in  a  layer  of  potatoes,  sprinkle  with  salt  and  pepper  and  a  little  but- 
ter;  then  another  layer  of  potatoes  and  seasoning,  until  the  pan  is 
filled  ;  then  fill  the  pan  with  milk  and  bake  half  an  hour. 

Miss  Maud  Aughinbaugh,  Pittsburgh,  Pa. 


POTATO  PUFF. 

Take  two  cupfuls  of  cold  mashed  potatoes  and  stir  into  it  two 
tablespoonfuls  of  melted  butter,  beating  it  to  a  white  cream  before 
adding  anything  else  ;  then  put  with  this  two  eggs,  whipped  very 
light,  and  a  teacupful  of  cream  or  milk  ;  salt  to  taste ;  beat  all  well ; 
pour  into  deep  dish  and  bake  in  a  quick  oven  until  nicely  browned. 

Mrs.  Pinkerton,  Pittsburgh,  Pa. 


POTATO  (RULLERS. 

Cut  large  potatoes  in  blocks  about  one-half  inch  square  ;  after  par- 
ing place  in  ice  cold  water  and  let  them  stand  until  quite  crisp;  then 
fry  in  hot  lard  as  you  would  doughnuts,  and  season  with  pepper  and 
salt  when  they  have  been  removed  from  the  lard. 

Lucy  De  Armit,  Pittsburgh,  Pa. 


John  D.  Knox  &  Co. 

LOAN  AGENTS. 


Invest   Money  on    First   Mortgages  on 
Kansas   Real   Estate. 


These  Mortgages  secure  Bonds  which,  with  half-yearly  interest,  are  made  payable 
at  the  Banking  House  of  John  D.  Knox  &  Co. 

They  are  made  payable  here  because  we  bind  ourselves  to  watch  over  all  our 
investments.  Collect  and  Forward  all  interest  and  principal,  and  conduct  all  cases  of 
foreclosure  when  such  steps  become  necessary. 

We  make  all  collections  of  interest  and  principal  and  remit  to  owners  without 
cost  to  them. 

Eight  per  cent,  is  the  best  rates  to  be  obtained  upon  our  mortgages,  and,  where- 
it  is  preferred  to  seven  per  cent.,  which  bear  our  guaranty,  we  furnish  it  on  first 
class  mortgages. 

V/E  GUARANTEE 

At  seven  per  cent.;  we  not  only  get  the  very  best  security,  but  place  ujion  such 
Bonds  and  Coupons  our  written  guarantee. 

We  issue  Time  Certificates  of  Deposit  from  our  Bank  for  money  left  a  designated 
length  of  time,  bearing  six  per  cent,  per  annum. 

I*ersoii8  desiring'  to  invest  may  forward  money  by  Bank  Draft  or 
Registered  Letter  ;  or,  if  further  particulars  are  desired,  address 

JOHN  n.  j^jvojc  ^'  CO. 

E-E^^X.    EST.A.TE    .£^1^1D     XjO-A-InT    -A^G-EKITS, 
302  KANISAS  AVE.,  TOPEKA,  KAX. 


A  READABLE  BOOK.— The  following  very  strong  endorsement  of  Rev.  John 
D.  Knox's  Book,  "Paths  to  Wealth,"  was  sent  him  by  Rev.  Bishop  Ninde. 

"  One  of  the  most  readable  books  I  have  lately  met  with  is  Knox's  'Paths  to 
Wealth.'  ^The  author.  Rev.  John  D.  Knox,  of  the  Kansas  conference,  was  compelled, 
by  broken  health,  to  retire  from  the  pastorate  many  years  ago.  He  entered  upon  a 
business  career,  and  in  this  handy  volume  embodies  the  ripe  results  of  his  observa- 
tion and  experience.  The  book  is  full  of  pithy  sentiments,  happy  illustrations, 
bright  aphorisms  and  useful  maxims,  with  enough  of  healthy  moralizing  to  give  it 
tone  and  vigor.  Its  counsels  are  thoroughly  sound, and  while  the  work  is  not  osten- 
.sibly  religious,  it  gives  religious  character  and  experience  its  proper  place,  and  is 
everywhere  pervaded  with  a  devout  spirit.  It  is  a  tlmply  book  for  an  employer  to 
put  into  the  hands  of  his  young  apprentice  or  clerk,  and  might  better  be  given  a 
place  on  tlie  shelves  of  our  Sunday  school  libraries  than  much  of  the  literature 
generally  found  there.  W.  X.  NINDE." 

ToPEKA,  Kan.sas,  August?,  1885. 


Pittsburgh  Cook  Book.  45 

FRIED  SWEET  POTATOES. 

Peel  and  slice  lengthwise  cold  boiled  sweet  potatoes  ;   fry  brown  in 
butter  and  serve. 

Mrs.  J.  Houston,  Denver,  Col. 


E(;G  plant,  No.  1. 

Pare  and  slice  thin  ;  rub  a  little  salt  on  each  side  ;  dip  in  flour  and 

fry  brown  in  hot  lard. 

Mes.  a.  Smith,  Pittsburgh,  Pa. 


FRIED  EGG  PLANT,  No.  2. 

Pare  and  slice  thin  ;  make  a  batter  with  one  egg,  a  tablespoonful  of 
flour  and  a  half  cup  of  water,  adding  a  half  teaspoouful  of  salt ;  dip 
in  each  slice  and  fry  brown  in  hot  lard. 

Mrs.  John  Brown,  Omaha,  Neb. 


BEATEN  POTATOES. 

Boil  large  potatoes  until  soft;  dry  them  on  the  fire  and  peel  them  ; 
warm  in  a  saucepan  half  a  pint  of  rich,  sweet  milk  and  two  ounces  of 
butter ;  put  the  potatoes,  after  peeling  them,  into  a  colander,  and  mash 
them  through  this  into  the  milk  and  butter;  add  a  teaspoonful  of  salt 
and  a  little  pepper ;  with  a  wooden  paddle  beat  this  mixture  till  it  is 
dry  and  stiff;  put  it  in  a  bowl  and  turn  it  out  upon  a  dish  in  form  ; 
roughen  the  surface  with  a  fork,  brown  in  the  oven,  and  serve  hot. 

Emma  De  Armit,  Pittsburgh,  Pa. 


TOMATO  HASH. 

Butter  a  dish  ;  put  in  a  layer  of  peeled  and  sliced  tomatoes,  a  layer 
of  cold  meat  in  thin  slices,  a  layer  of  bread  and  butter,  and  so  on 
until  the  dish  is  full;  add  seasoning  to  each  layer  ;  pour  beaten  eggs 
over  the  top  ;  bake  brown. 

Mrs,  F.  Pi.  Pinkerton,  Pittsburgh,  Pa. 


BAKED  BEANS. 

One  quart  of  soup  beans  soaked  over  night,  one  small  onion,  two 
tablespoonfuls  of  molasses,  one-fourth  pound  of  bacon,  salt  to  taste; 
cover  the  beans  with  cold  water  and  bake  three  hours. 

Miss  Ella  Welsh,  Pittsburgh,  Pa. 


46  Pittsburgh  Cook  Book. 

BOSTON  BAKED  BEANS. 

Take  one  quart  of  the  small  white  beans  ;  put  them  on  in  cold 
water  in  the  morning ;  let  them  stand  on  the  back  of  the  stove  until 
after  dinner,  occasionally  pouring  off  the  hot  water  and  putting  in  cold 
water  ;  wash  one  pound  of  salt  pork,  cutting  the  rind  two  or  three 
times  across ;  put  it  in  with  the  beans ;  add  two  teaspoonfuls  of  sugar  ; 
parboil  a  little  while  and  place  in  the  oven  ;  bake  slowly  for  three  or 
four  hours  ;  care  should  be  taken  to  have  in  them  a  sufficient  quantity 
of  water,  so  that  they  will  not  be  too  dry  when  done. 

Mrs.  Southerland,  Newport,  R.  I. 


POTATO  BUNS. 

Boil  and  mash  through  a  colander  as  many  potatoes  as  will  make  a 
pint;  mix  with  one  quart  of  flour,  one  cup  of  sugar,  two  eggs  well 
beaten,  one  cup  yeast;  let  this  stand  all  night;  in  the  morning  add 
half  cup  of  yeast,  one  cup  of  sugar,  one  cup  of  lard  and  butter  mixed, 
one  teaspoonful.of  soda,  flour  enough  to  stiffen  ;  let  it  rise  quite  light ; 
make  out  in  cakes  and  let  it  rise  again ;  bake  in  a  hot  oven. 

Mrs.  a.  R.  West,  Bolivar,  Pa. 


CORN  FRITTERS. 

Six  ears  of  sweet  corn,  yolks  of  four  eggs  with  cup  of  milk,  two 
tablespoonfuls  of  flour;  beat  the  whites  to  a  froth  and  use  last;  season 
to  taste  and  fry  in  hot  lard  ;  excellent. 

Miss  M.  Smith,  Allegheny,  Pa. 


GREEN  CORN  FRITTERS. 

Boil  the  corn  ;  grate  it  as  for  pudding;  beat  six  eggs  very  light  and 
stir  them  gradually  into  a  quart  of  milk ;  then  stir  in  by  degrees  the 
grated  corn  till  you  have  a  moderately  thick  batter ;  add  a  saltspoon- 
ful  of  salt ;  butter  the  inside  of  your  muffin  rings  ;  place  them  on  a 
hot  griddle  over  a  clear  fire  and  nearly  fill  them  with  the  batter ; 
bake  well  and  send  to  the  table  hot. 

Mrs.  F.  R.  Pinkerton,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  47 

VEGETABLE  FRITTERS. 

Grate  as  many  ears  of  corn  as  will    make   one   pint ;   add   one  tea- 
spoonful  of  flour,  half  a  cup  of  butter  and  one  egg ;  fry  in  butter. 

Miss  K.  Luella  Kennedy,  Erie,  Pa. 


DELICIOUS  BOSTON  BAKED  BEANS. 

Put  one  and  one-half  pints  of  small  navy  b^ans  into  a  crock  that 
will  hold  a  quart  or  little  more  ;  fill  it  with  water  and  let  it  stand  over 
night;  in  the  morning  pour  off"  the  water  and  cover  the  beans  with 
fresh  water  and  enough  salt  to  season,  in  which  is  mixed  one  table- 
spoonful  of  common  molasses;  put  one-fourth  pound  of  pickled  pork 
in  the  center,  leaving  a  little  of  the  pork  above  the  beans ;  bake  them 
eight  hours  with  a  steady  fire,  and  without  stirriug  the  beans;  add  a 
cupful  of  hot  water  every  hour,  except  the  last  two  ;  earthen  pots  with 
narrow  mouths  are  made  expressly  for  baking  beans ;  cooking  them 
in  this  manner  each  bean  will  be  perfectly  whole  and  at  the  same  time 
thoroughly  cooked  ;  serve  with  the  pork  in  the  center  of  the  plate ; 
some  like  a  very  little  vinegar  with  them,  this,  however,  should  be  left 
to  the  taste  of  the  individual,  after  helping  them  to  the  baked  beans. 
Mrs.  S.  Hamilton,  Pittsburgh,  Pa.,  East  End. 


STUFFED    TOMATOES. 

Choose  large  smooth  tomatoes,  cut  oS'a  thin  slice  from  blossom  end, 
lay  it  aside  for  future  use  ;  scoop  out  the  inside  and  chop  it  fine  ;  add 
some  bread  crumbs,  a  teaspoonful  of  white  sugar,  a  tablespoonful  of 
butter,  a  teaspoonful  of  salt  and  pepper  ;  mix  well  and  stuff' the  hollow 
tomatoes;  fit  the  tops  on  neatly  ;  place  in  circular  rows  in  a  deep  dish 
and  bake  three-quarters  of  an  hour  till  light  brown. 

Mrs.  E  J.  Hardy,  Newport,  R.  I. 


LYONAISE  POTATOES. 

One-half  pound  cold  boiled  potatoes,  two  ounces  of  onion,  heaping 
teaspoonful  minced  parsley,  butter  size  of  an  egg  ;  slice  potatoes  ;  put 
butter  in  saucepan  ;  when  hot  throw  in  the  chopped  onion  ;  fry  to  a 
light  color  ;  add  sliced  potatoes,  turn  until  hot  and  of  a  light  brown  ; 
mix  in  parsley  and  serve  immediately. 

Mrs.  Irene  Denny,  Ligonier,  Pa. 


48  Pittsburgh  Cook  Book. 


BAKED  POTATOES. 

Pare  and  slice  thin  as  many  potatoes  as  required  ;  then  take  a  but- 
tered pudding  pan,  and  put  in  a  layer  of  potatoes;  dredge  with  flour 
and  sprinkle  a  little  salt  and  pepper  and  a  little  butter;  then  another 
layer,  and  so  on  until  the  pan  is  full ;  more  than  half  fill  the  pan  with 
sweet  milk  and  bake  about  two  hours. 

Ida  Welsh,  Pittsburgh,  Pa. 


ONION   SAUCE. 

Four  white  onions,  one  teacupful  of  hot  milk,  three  tablespoonfuls 
of  butter,  salt  and  pepper  to  taste. 

Mrs.  Paul  Graff,  Blairsville,  Pa. 


CREAM  SLAW. 
Cut  with  slaw  cutter  one  small  head  of  cabbage  quite  fine.     Dress- 
ing.— Take  one  cupful  of  vinegar,  one-half  cupful  rich  cream,  either 
sweet  or  sour,  one  heaped  teaspoonful  sugar ;  after  seasoning  the  cab- 
bage with  salt,  pepper  and  mustard,  add  the  dressing,  mixing  well. 

Annie  H.  Pettit,  Pittsburgh,  Pa. 


CORN  OYSTERS. 

Cut  fine  on  a  slaw  cutter  enough  ears  to  make  a  pint  of  corn  ;  dust 
with  flour ;  add  a  very  little  milk  and  three  eggs,  the  whites  beaten 
separately,  pepper  and  salt ;  fry  in  hot  butter  and  lard. 

Mrs.  W.  a.  Stewart,  Johnstown,  Pa. 


FRIED   APPLES. 

Have  good  cooking  apples ;  cut  them   in   slices ;  fry  in   hot  lard  ; 

sprinkle  sugar  over  them  and  serve  while  hot. 

Annie. 


TO  DRESS  NEW  BEETS. 

Boil  until  perfectly  tender ;  drain  and  cut  in  pieces  convenient  for 

serving.     Dressing. — Make  a  dressing  of  one  cupful  of  vinegar,   one 

teaspoonful  of  sugar,  butter  size  of  a  walnut,  pepper  and  salt;  pour 

over  beets  and  let  come  to  the  boil;  then  thicken  with  a  little  flour 

and  water  ;  serve  while  hot. 

Miss  Lizzie  Covode,  Ligonier,  Pa. 


Pittsburgh  Cook  Book.  49 


SARATOGA  POTATOES. 

Take  as  many  potatoes  as  desired  and  have  enough  melted  lard  to 
cover  them  completely  ;  pare  and  cut  potatoes  in  pieces  about  three- 
fourths  of  an  inch  in  diameter,  wash  and  wrap  in  a  dry  towel;  about 
twenty  minutes  before  ready  to  serve  have  lard  so  hot  a  blue  smoke 
rises;  throw  in  potatoes  and  let  cook  until  of  a  brown  color  and  per- 
fectly tender  ;  lift  in  a  dish  and  sprinkle  each   layer  with  salt ;  serve 

immediately. 

Lizzie  Covode,  Ligonier,  Pa. 


BAKED    CABBAGE. 

Quarter  a  cabbage,  put  it  on  in  cold  water,  let  it  boil  fifteen  min- 
tes  ;  then  drain  and  pour  on  enough  boiling  water  to  cover  and  boil 
twenty  minutes  longer  ;  then  take  out,  drain  it,  chop  fine,  season  to 
taste,  add  a  lump  of  butter  size  of  a  hickory  nut ;  beat  together  four 
spoonfuls  of  milk  and  two  eggs,  mix  this  with  the  cabbage ;  put  in  a 
pudding  dish  and  bake  until  it  is  browned. 

Emma  De  Armit,  Pittsburgh,  Pa. 


DELICIOUS  POTATOES. 

Pare  and  slice  raw  potatoes  ;  grease  a  tin  pudding  dish  ;  put  a  layer 
of  potatoes,  a  little  salt  and  very  small  lumps  of  butter ;  then  another 
layer  of  potatoes,  salt  and  butter,  until  all  are  in  the  dish ;  now  put  a 
few  spoonfuls  of  cream  or  milk  ;  bake  one  and  one-fourth  hours  and 
serve  right  out  of  the  dish  in  which  they  were  baked. 

Mrs.  S.  Hamilton,  Pittsburgh,  Pa. 


FRIED  SWEET  POTATOES. 

Take  cold  sweet  potatoes  and  slice  thin  ;  have  in  a  frying  pan  a 
large  tablespoonful  of  butter  hoi,  or  mixed  lard  and  butter  ;  put  the 
potatoes  in,  sprinkle  them  with  a  tablespoonful  of  sugar,  and  keep 
stirring  until  well  cooked  ;  never  use  pepper  and  salt  in  dressing  a 
sweet  potato. 

Rev.  M.  D.  Lichliter,  Pittsburgh,  Pa. 
4 


C.  C.  FAWCETT.  F.  M.  MILLIKEN. 

FaWCETT  &  MiLLIKEN, 


IMPORTERS  OF 


Qu00qs\A/ar0 


Gliiqa,   ^G- 


JOBBERS  IN 


GLASSWARE.  LAMPS.  &c 

No.  31  DIAMOND  ST. 


FittsbizTglx,  J?(X, 


L.  T.  YODKR, 

MANUFACTURER, 

No.  305  Smithfield  St.,  Pittsburgh,  Pa, 


SUNDAY  SCHOOLS 

Supplied  at  short  notice.      Prices  as  low  as  any  in  the  city 
for  quality  of  goods. 


Pittsburgh  Cook  Book.  5^ 

POTATO  CAKES. 

One  quart  of  mashed   potatoes,  three   eggs,  one-half  cup  of  milk, 

three  teaspoonfuls  of  baking  powder,  salt  and   pepper  to  suit  taste  ; 

to  be  fried  in  lard. 

Miss  K.  Luella  Kennedy,  Erie,  Pa, 

APPLE  FRITTERS. 

One  pint  of  milk,  three  eggs,  a  little  salt,  one  pint  of  flour,  one  pint 
of  chopped  apples,  with  or  without  one  teaspoonful  of  baking  powder  ; 
beat  the  eggs  well ;  add  part  of  the  flour  and  milk  alternately  with  the 
salt,  beating  it  quickly  and  cooking  it  immediately,  dropping  it  by  the 
spoonful  into  boiling  hot  lard, 

Mrs.  S.  Hamilton,  Pittsburgh,  Pa.,  East  End, 


PUDDINGS. 


COCOANUT   PUDDING. 

One  grated  cocoanut ;  save  the  milk;  boil  one  quart  milk  and  add 
the  beaten  yolks  of  five  eggs,  one  cup  sugar ;  one  teaspoonful  butter, 
two  teaspoonfuls  vanilla  and  a  little  salt  with  milk  from  the  nut ;  let 
boil  and  pour  over  grated  nut ;  bake  in  pudding  dish  lined  with  rich 
paste  ;  when  done  cover  with  the  whites  of  eggs  beaten  to  a  stiff  froth 
and  return  to  oven  until  of  a  delicate  brown.  This  is  excellent  baked 
as  pies,  with  under  crust  only. 

Miss  Mary  Smith,  Latrobe,  Pa, 

PEACH  TAPIOCA  PUDDING. 

Soak  half  pint  of  tapioca  in  a  pint  and  a  half  of  cold  water  over 
night ;  fill  your  dish  half  full  of  canned  peaches,  leaving  out  the 
syrup;  when  you  put  tapioca  to  cook,  add  the  syrup  and  a  half  cup 
of  sugar ;  set  it  on  the  stove  and  boil  until  it  is  dissolved  and  clear  . 
when  cooked  pour  it  over  the  peaches,  place  in  oven,  and  bake  half  an 
hour;  eat  cold  with  cream, 

Mrs,  W,  S,  Bailey,  Pittsburgh,  Pa, 


52  Pittsburgh  Cook  Book. 

APPLE  TAPIOCA  PUDDING. 

Pare  and  core  enough  apples  to  fill  dish  ;  put  into  each  lemon  bit  of 
lemon  peel ;  soak  one-half  pint  of  tapioca  in  one  quart  of  lukewarm 
water  one  hour;  add  a  little  salt ;  flavor  with  lemon ;  pour  over  ap- 
ples ;  bake  till  apples  are  tender ;  eat  when  cold  with  cream  and  sugar. 

Mrs.  a.  B.,  Pittsburgh,  Pa. 


WHIPPED  CREAM. 

One  and  one-half  pints  of  good  rich  cream  sweetened  and  flavored 
to  taste,  three  teaspoonfuls  of  vanilla ;  whip  to  a  stiff  froth  ;  dissolve 
three-fourths  ounce  of  best  gelatine  in  a  small  teacup  of  hot  water, 
and  when  cool  pour  into  the  cream  ;  stir  thoroughly,  pour  in  mo  aid  and 
set  on  ice,  or  in  a  very  cool  place. 

Miss  Jessie  L.  Hays,  Johnstown,  Pa. 


APPLE  PUDDING. 

One  cup  of  sugar,  one  egg,  two  tablespoonfuls  of  butter,  two-thirds 
of  a  cup  of  milk,  flour  to  make  stiff  as  cake  dough,  one  measure  of 
baking  powder ;  line  a  dish  with  a  quart  of  sliced  apples ;  cover  these 
with  a  cup  of  sugar  and  a  little  butter ;  pour  in  the  batter  and  bake 
one  hour  ;  eat  with  milk. 

Mary  Douglas,  Pittsburgh,  Pa. 


SNOW  DRIFT. 

Stew  one-half  dozen  apples  and  rub  them  through  the  colander  ;  let 
stand  until  cool,  then  add  the  beaten  whites  of  three  eggs,  juice  and 
grated  rind  of  one  lemon  and  one-half  cupful  of  sugar;  beat  all  to  a 
froth  and  lay  in  heaps  in  a  glass  dish  ;  beat  the  yolks  of  three  eggs 
with  a  small  cupful  of  sugar  ;  boil  a  point  of  milk,  stir  the  beaten 
yolks  into  the  milk  ;  serve  this  with  the  snowdrift. 

Miss  Effie  Moore,  Grafton,  Pa. 

BREAD  AND  APPLE  PUDDING. 

Butter  a  pudding  dish  ;  place  in  it  alternate  layers  of  bread  crumbs 
and  thinly  sliced  apples  ;  sprinkle  sugar  over  each  layer  ;  let  the  top 
layer  be  of  bread  crumbs,  over  which  two  or  three  spoonfuls  of  melted 
butter  should  be  poured ;  bake  in  moderately  hot  oven. 

Mrs.  M.  Laughlin,  Derry  Station,  Pa. 


Pittsburgh  Cook  Book.  53 


ORANGE  PUDDING,  No.  1. 

A  delicious  orange  pudding  is  made  of  the  yolks  of  three  eggs,  one 
tablespoonful  of  corn  starch,  one  cup  of  sugar,  one  pint  of  sweet 
milk ;  while  this  custard  is  boiling  peel  and  slice  five  oranges,  and  put 
the  slices  into  a  pudding  dish  with  sugar  sprinkled  over  each  layer  ; 
when  the  custard  is  done  and  while  hot  pour  it  over  the  oranges; 
make  a  meringue  of  the  whites  of  the  eggs  and  two  tablespoonfuls 
even  (not  heaping)  full  of  sugar. 

Caroline  Hay,  Pittsburgh,  Pa. 


ORANGE  PUDDING,  No,  2. 

Slice  and  sugar  two  large  juicy  oranges  ;  boil  one  pint  of  rich  milk 
or  cream  and  add  one  tablespoonful  of  corn  starch  and  the  yolks  of 
two  eggs  well  beaten  ;  pour  over  the  oranges  while  hot  and  mix  well ; 
then  beat  the  whites  of  the  eggs  light  and  pour  on  top ;  set  in  the  oven 
and  brown ;  to  be  eaten  cold. 

Mrs.  J.  M.  Ashbaugh,  Mt.  Pleasant. 


CREAM  DU  CAFE. 

One  pint  of  rich  cream  whipped  light,  one-half  box  gelatine  soaked 

in  one  cupful  of  milk,  one  cupful  of  strong  coffee,  one  cupful  of  white 

sugar,  the  whites  of  two  eggs  ;  dissolve  the  soaked  gelatine  and  sugar 

in  the  boiling  coffee  and  let  it  cool ;   whip  the   cream   and  whites  of 

eggs  in  separate  dishes ;   when  the  gelatine  is  perfectly  cool,  beat  it 

gradually  into  the  whites  until  it  is  a  fine  froth,  then   whip  in  the 

cream  ;  rinse  the  mould  in  cold  water,  fill  it  with  the  mixture  and  set 

on  ice  to  cool. 

Mrs.  L.  D.  Ayres,  Sharpsburg,  Pa. 


LEMON    PUDDING. 

Five  pints  grated  bread  crumbs,  four  eggs,  pinch  of  salt,  one  pint 
pulverized  sugar,  four  pints  of  milk,  grating  of  one  large  lemon,  one- 
half  teacup  butter,  melted  and  poured  in  milk  after  baking  ;  beat 
the  whites  of  two  eggs  with  a  little  sugar  spread  on  top  and  return  to 

oven  a  few  moments  to  brown. 

Mrs.  J.  B.  Rowley,  Pittsburgh,  Pa. 


54  Pittsburgh  Cook  Book. 

SPANISH  CREAM,  No.  1. 

One-half  box  gelatine,  pour  over  it  one  quart  cold  milk  ;  place  on 
the  fire  until  dissolved  ;  then  beat  the  yolks  of  four  eggs  with  one- 
half  cupful  of  sugar  ;  when  the  gelatine  is  dissolved,  stir  this  in  and 
let  come  to  a  boil,  then  flavor ;  have  the  whites  beaten  to  a  froth  with 
one-half  cupful  of  sugar  and  j)our  into  the  other  ;  when  it  boils  take 
off  the  fire  and  pour  into  moulds. 

Mrs.  M.  J.  Lewis,  Blairsville,  Pa. 


SPANISH  (REAM,  No.  2. 

One  pint  milk,  three  eggs,  five  teaspoonfuls  of  sugar,  one-half  box 
Cox's  gelatine  ;  dissolve  gelatine  slowly  in  milk  ;  then  scald  ;  add 
sugar,  yolks  of  eggs  and  whites  of  eggs  well  beaten  ;  turn  into  a  mould 
and  let  stand  twelve  hours ;  serve  with  cream. 

Mrs.  Wm.  Scandrett,  Allegheny  City,  Pa. 

IRISH  MOSS  BLANC  MANGE. 

Take  one-half  teacupful  of  Irish  moss;  wash  it  in  warm  water;  put 
it  in  a  tin  pail,  with  one  (piart  of  milk  ;  cover  closely  and  set  in  a 
kettle  of  boiling  water  ;  let  it  stand  until  it  begins  to  thicken,  then 
strain  through  a  fine  sieve ;  sweeten  with  white  sugar,  very  lightly  ; 
flavor  with  vanilla;  pour  into  a  mould  and  set  it  in  a  cool  place; 
when  quite  firm  turn  out  onto  a  platter;  eat  with  sugar  and  cream. 

Mary  A.  Halpin,  Newport,  R.  I. 


QUEEN   PUDDING. 

Soak  a  cupful  of  tapioca  in  a  pint  water  over  night ;  pare  and  cut 
in  slices  about  four  nice  apples ;  stew  a  cupful  of  raisins;  butter  a 
pudding  dish  and  place  in  alternate  layers  the  apple,  tapioca  and 
raisins  ;  sugar  to  taste ;  have  the  last  layer  tapioca  ;  bake  two  hours  . 
stir  occasionally  ;  eat  with  sweetened  cream. 

M.  E.  Johnston,  Pittsburgh,  Pa. 


ROLLY   PUDDING. 

Make  a  crust  same  as  for  biscuit  ;  roll  out  about  one-fourth  of  an 
inch  thick ;  spread  with  currant  or  cherry  preserves  ;  then  roll  it  up, 
pin  a  cloth  around  it  and  steam  about  two  hours  for  medium  size. 

Mrs.  S.  Moore,  Crafton,  Pa. 


PITTSBURGH  FEMi^LE  COLLEGE 

—AND— 

CoThserj^citoTy  of  JMixsic. 

THIRTY  ACCOMPLISHED  TEACHERS. 


KARE  ADVANTAGES  IN 


LITERATURE,  MUSIC,  ELOCUTION,  ART, 

MODERN  LANGUAGES,  NEEDLE  WORK,  &c. 


CHARGES  GRADED  TO  THE  TIMES, 

— AND— 
LESS    THAN     ANY    SCHOOL    AFFORDING    EQUAL    ADVANTAGES. 

PUPILS   CAN    ENTER    AT  ANY   TIME. 
^end  for  catalogue  to  ^^^     ^     ^^   PERSHING,    D.    D. 

PITTSBURGH,  PA. 


PATRONIZE  THE  BEST  AND  CHEAPEST, 

THE    nTTSBTJE^GH: 

Christian  Advocate. 

ESTABLISHED    1833. 

REV.   C.   W.   SMITH,   D.  D.,   Editor. 

OFFICE,   527   SMITHFIELD  ST, 

Organ  of  the  Methodist  Episcopal  Church  in  Western  Pennsylvania,  East- 
ern Ohio  and  West  Virginia. 

Able  editorials  on  all  the  live  questions  of  the  day.  The  Contributors  in- 
clude some  of  the  most  eminent  writers  of  the  Church. 

The  weekly  exposition  of  the  Sunday  School  Lesson  is  pronounced  by  lead- 
ing Sunday  School  workers  to  be  unexcelled.  Interesting  news  from  all  the 
Churches. 

Special  attention  given  to  the  Young  Folks'  Department. 

Terms  S2  00  per  year,  in  advance.  All  Itinerant  Ministers  of  the  M.  E. 
Church  are  agents,  to  whom  subscriptions  may  be  paid.    Sample  copies  seat  free. 

Address  CHRISTIAN  ADVOCATE, 

PITTSBURGH,  PA. 


56  Pittsburgh  Cook  Book. 


LUCY^S  SUET  PUDDING. 

One-half  pound  raisins,  one-half  pound  currants,  one  cupful  bread 
crumbs,  one-half  pound  suet,  one-half  pound  sugar,  two  spoonfuls  of 
flour,  spice  to  suit  taste ;  mix  all  together  and  tie  up  in  muslin  bag, 
and  boil  one  and  one-half  hours.     This  can  be  eaten  with  sauce  to  taste* 

L.  A.  De  Armit,  Pittsburgh,  Pa. 


CHOICE  PUDDING. 

Boil  one-half  cupful  of  rice  in  two  cupfuls  of  water;  before  it  is 
quite  done  stir  in  two  cupfuls  of  milk  and  cook  until  soft  ;  beat  the 
yolks  of  four  eggs  with  one-half  cupful  of  sugar,  a  little  salt  and  one- 
half  teaspoonful  of  vanilla ;  stir  this  into  the  rice ;  then  take  off  the 
fire  and  stir  in  the  whites  of  two  eggs  beaten  stiff;  beat  the  other  two 
whites  with  one-half  cupful  of  sugar;  spread  over  the  top  and  set  in 
the  oven  to  brown  ;  eat  with  cream. 

Mrs.  W.  Moore,  Grafton. 


CALEDONIAN    CREAM. 

Two  ounces  of  raspberry  jam  or  jelly,  two  ounces  of  red  currant 
jelly,  two  ounces  of  sifted  loaf  sugar,  the  whites  of  two  eggs;  put  into 
a  bowl  and  beaten  with  a  spoon  for  three-quarters  of  an  hour.  This 
makes  a  very  pretty  cream,  and  is  good  and  economical. 

Julia  M.  Hughes,  Bolivar,  Pa. 

FRENCH  PUDDING. 

Remove  the  crust  from  four  large  pieces  of  bread  ;  place  them  in  a 
bowl,  covering  with  cold  water  and  placing  a  weight  on  it  to  keep 
under  water ;  after  being  well  soaked,  squeeze  out  quite  dry,  and  to 
every  pint  of  moistened  bread  add  three  well  beaten  eggs  and  a  small 
teaspoonful  of  salt  and  a  pint  of  milk  ;  place  in  a  well  buttered  pan 
and  bake  forty  minutes.  Sauce. — One  cupful  of  sugar,  one-half  cup- 
ful of  cold  water ;  boil  and  add  a  teaspoonful  of  corn  starch  mixed  in 
a  little  cold  water  ;  cook  well  and  remove  from  the  fire,  adding  the 
grated  rind  and  juice  of  one  orange  and  one  spoonful  of  butter. 

Mrs.  J.  Miller,  Terre  Haute,  Ind. 


Pittsburgh  Cook  Book.  57 

FIG  PUDDING. 

One-half  pound  of  figs  chopped  fine,  one  cupful  of  suet  chopped 
fine,  one  heaping  cupful  of  bread  crumbs,  one  heaping  cupful  of  sugar 
two  eggs,  two  measures  of  baking  powder,  cup  not  quite  full  of  milk, 
flavor  with  nutmeg  or  cinnamon  ;  put  in  a  mould  and  steam  three 
hours ;  dip  or  sauce  to  suit  the  taste. 

Miss  Mary  Zimmers,  Blairsville,  Pa. 

BEEF  DUMPLINGS. 

Boil  a  fresh  fat  marrow  bone  or  piece  of  beef,  adding  salt  to  taste ; 
when  juice  is  extracted  remove  from  pot;  take  half  a  dozen  slices  of 
stale  bread,  cut  the  crusts  up  fine  and  moisten  with  broth,  using  the 
fat  which  has  gathered  on  top  ;  add  the  rest  of  the  bread  crumbed 
fine ;  salt  to  taste,  pepper,  cinnamon,  sage  and  broth  enough  to  make 
the  consistency  of  stufling  for  fowls  ;  mix  paste  as  for  apple  dump- 
lings ;  cut  in  squares  and  fill  with  above  preparation ;  round  nicely 
and  put  in  remainder  of  broth,  which  must  be  boiling;  boil  until 
cooked  through  ;  this  is  an  excellent  way  to  use  stale  bread,  besides 
making  a  palatable  dish. 

Alice  M.  W.,  New  Florence,  Pa. 


FRUIT  DUMPLINGS. 

Prepare  dough  as  for  biscuits  ;  roll  out  and  cut  into  squares  ;  then 
place  the  fruit  in  the  centre,  bring  the  ends  together,  and  drop  into 
boiling  water;  when  done  serve  with  sauce. 

Mrs.  R.  DeA.  Aughinbaugh,  Pittsburgh,  Pa. 


SWEET  BREAD. 

Soak  one  hour ;  boil  twenty  minutes  ;  throw  in  cold  water  until 
cold;  next  remove  skin,  etc.;  put  away  in  cool  place  until  next  morn- 
ing, then  cut  in  pieces  and  fry  in  eggs  and  cracker  crumbs  ;  make  a 

gravy  of  cream. 

Mrs.  I.  Denny. 


58  Pittsburgh  Cook  Book. 


APPLE  DUMPLINGS. 

One  quart  of  flour,  one-half  teaspoonful  of  salt,  two  teaspoonfuls 
of  baking  powder ;  mix  salt,  flour  and  powder  together,  and  add 
water  enough  to  make  a  stiff"  batter ;  pare  and  core  six  good  apples 
and  cut  them  in  thin  slices  ;  grease  six  cups  with  butter  ;  put  a  table- 
spoonful  of  batter  in  each  cup  ;  fill  in  with  the  apples  and  cover  with 
batter;  put  the  cups  in  steamer;  cook  for  half  an  hour. 

Mrs.  Wm.  A.  Scandrett,  Allegheny  City,  Pa. 


APPLE  DUMPLINGS  WITH  SCALDED  FLOUR. 

Put  flour  in  a  bowl  with  a  little  salt ;  have  the  teakettle  boiling  ; 
pour  the  water  boiling  hot  over  the  flour,  stirring  all  the  time  until  it 
is  of  a  consistency  to  mould  nicely  ;  have  the  apples  pared  and  quar- 
tered ;  when  the  paste  is  cool  enough  break  off"  enough  for  one  dump- 
ling and  mould  it  around  the  apples  with  the  hand  ;  drop  into  boiling 
water  and  cook  until  the  apples  are  soft ;  eat  with  cream  or  sauce. 

Mrs.  S.  Hamilton,  Pittsburgh,  Pa. 


PRUNE  DROP  DUMPLINGS. 

One  pound  French  prunes  and  two  quarts  of  water;  let  them  boil 
until  soft;  make  a  batter  of  a  pint  and  a  half  of  flour,  small  piece 
of  butter,  half  teaspoonful  of  baking  powder,  pinch  of  salt  and 
enough  water  to  have  it  drop  easily  from  the  spoon  •,  drop  this  in  with 
the  prunes  and  boil  until  dumplings  are  well  done;  then  sweeten  to 
taste. 

Mrs.  M.  F.  Lichliter,  Pittsburgh,  Pa. 


AMERICAN  CREAM. 

One  ounce  box  of  gelatine,  one  quart  of  milk,  four  eggs,  nine  table- 
spoonfuls  of  sugar ;  cover  the  gelatine  with  water  and  allow  to  soak 
one  hour  before  using ;  place  the  milk  on  stove  until  it  is  hot,  then  add 
the  gelatine  and  allow  it  to  come  to  a  boil ;  beat  the  whites  of  the  eggs, 
then  add  the  sugar ;  beat  the  yolks  of  the  eggs  and  mix  them  with  the 
whites,  then  add  the  milk  and  gelatine ;  then  boil  until  it  becomes 
ropy;  then  flavor  with  vanilla  and  then  mould;  to  be  made  twenty- 
four  hours  before  using. 

Mrs.  John  Meyers,  Allegheny  City,  Pa. 


Pittsburgh  Cook    Book.  59 

TYLER  PUDDING. 

One-half  cup  of  butter,  two  cups  of  white  sugar,  one  cup  of  sour 
cream,  four  eggs,  two  teaspoonfuls  of  ground  cinnamon,  two  table- 
spoonfuls  of  flour;  this  fills  three  crusts. 

Alice  Inskeep. 


CORN  PUDDING. 

One  dozen  of  corn  grated,  one  cup  of  sweet  milk,  two  eggs,  one 
tablespoonful  of  butter,  one  teaspoonful  of  sugar,  one  tablespoouful  ot 
flour,  salt  and  pepper  to  taste. 

Mrs.  Frank  H.  Torrens,  Pittsburgh,  Pa.,  East  End. 


BANANA  FLOAT. 

One  box  of  gelatine  dissolved  in  a  teacupful  of  cold  water  ;  boil 
three  pints  of  milk  with  two-thirds  of  a  cup  of  sugar ;  take  enough 
hot  milk  to  thoroughly  dissolve  the  gelatine ;  then  boil  all  together  ten 
minutes ;  when  cool,  not  stiff,  break  six  bananas  with  a  fork ;  stir  in  ; 
put  on  ice  ;  serve  with  cream. 

Mrs,  Southerland,  Newport,  R.  I. 


BREAD  CRUMB  PUDDING. 

One  quart  of  milk,  one-half  pint  of  bread  crumbs,  three  eggs,  one 
lemon;  sweeten  to  taste;  beat  sugar  and  yolks  together;  add  milk> 
■crumbs  and  grated  rind  of  lemon  ;  place  in  the  oven ;  when  baked 
have  whites  of  eggs,  juice  of  lemon  and  one-half  cup  of  powdered 
sugar  beaten  stiff';  put  this  over  the  top  of  the  pudding  and  return  to 
the  oven  just  long  enough  to  brown. 

Mrs.  Rufus  Martin,  Pittsburgh,  Pa.,  East  End. 


CHARLOTTE  RUSSE. 

Use  sponge  cake  or  one  dozen  lady  fingers,  one  pint  of  cream,  whites 
•of  two  eggs,  three  tablespoonfuls  of  sugar;  have  the  cream  cold;  put 
in  the  whites  and  with  an  egg  beater  beat  to  a  froth  ;  then  sweeten 
and  flavor. 

Mrs.  Southerland,  Newport,  R.  I. 


WM.  M.  VOGLESON.  D.  W.  BAIRD.  D.  H.  CAMPBELL. 

WM.  M.  VOGLESON, 

Manufacturer  and  Dealer  in 

E 


CONFECTIONERY 

Foreign  Fruits,  Nuts,  Crackers,  &c. 

TAFFIES,    CARAMELS,     CREAMS,     CHOCOLATES,     MADE     FRESH 

EVERY  DAY. 


When  you  are  wanting  Pure,  Good  Candy,  call  at  our  Retail  or  Wholesale  Rooms, 

No.  51  SIXTH  STREET, 

bovj^jrd,  rosji:  #  co. 

FOREIGN  AND  DOMESTIC 

CARPETS. 

LIlSrOLETJMS,  LIOISri7MS, 

Oil  Gloths, 

MATTINGS,  STAIR   RODS,  SHADES, 

ART-SQUARES,  RUGS  AND  MATS. 

No.  39  Fifth  Ave.,  Pittsburgh. 


Pittsburgh  Cook  Book.  61 


SNOW  PUDDING. 

Into  one  pint  of  hot  water  put  one-half  box  of  gelatine  and  one 
sliced  lemon ;  let  it  stand  on  the  stove  till  the  gelatine  is  all  dissolved ; 
then  strain,  add  two  cups  of  sugar  and  let  it  stand  till  cool ;  then  add 
whites  of  three  eggs  well  beaten  ;  beat  well  together  and  place  in  the 
refrigerator  till  cold  ;  serve  with  a  cream  made  with  the  yolks  of  three 
eggs  and  one  pint  of  milk ;  heat  sufficient  to  thicken,  add  a  little  salt, 
sweeten  to  taste  and  flavor  with  vanilla. 

Mrs.  Jos.  Hollingshead,  Newport,  R.  I. 


STEAMED  PUDDING. 

One  cup  of  suet  (chopped  fine),  one  cup  of  brown  sugar,  one  cup  of 
milk,  one-half  pound  of  currants,  three  eggs,  one  teaspoonful  of  baking 
soda,  flour  to  thicken  ;  steam  three  hours.  Dip  for  Padding. — Three 
tablepoonsfuls  of  flour,  a  lump  of  butter,  mix  the  flour  with  boiling 
water  ;  flavor  to  taste. 

Miss  Ella  Welsh,  Pittsburgh,  Pa. 


RAISIN  PUDDING. 

One  cup  of  raisins,  one  cup  of  suet,  one-half  cup  of  sugar,  one  cup 
of  flour  and  little  salt ;  mix  stiff*  with  water ;  roll  in  a  cloth  and  boil 
three  hours.  Pudding  /Sawcfi.— Three  tablespoonfuls  of  flour,  one  pint 
of  water  boiled  until  thick,  a  little  salt,  one-half  teaspoonful  of  butter  ; 
sweeten  to  taste ;  add  a  little  nutmeg. 

Mrs.  Alice  Luffman,  Pittsburgh,  Pa. 


INDIAN  PUDDING. 

A  scant  china  teacupful  of  Indian  meal;  scald  it  with  boiling 
water  ;  let  it  cook  ten  or  fifteen  minutes  ;  put  this  mixture  with  one 
quart  of  boiling  milk,  one-half  cup  of  Orleans  molasses,  piece  of  but- 
ter the  size  of  a  hickory  nut,  a  little  salt,  and  flavor  with  cinnamon 
and  nutmeg ;  bake  about  three  hours  slowly,  or  until  the  whey  sepa- 
rates from  the  curd. 

Mrs.  Sutherland,  Newport,  R.  I. 


02  Pittsburgh  Cook  Book. 

ADDIE  LOVEJOY'S  DOLLY  VARDEN   CAKE. 

One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup  of  milk,  two 
cups  of  flour,  whites  of  three  eggs,  one  teaspoonful  of  baking  powder  ; 
for  frosting  yolks  of  three  eggs,  eight  tablespoonfuls  of  sugar ;  flavor 
with  vanilla. 

Mrs.  Jos.  Hollingshead,  Newport,  R.  I. 

POOR  MAN'S  PUDDING. 

Take  one-half  teacup  of  rice,  after  washing  carefully;  put  it  into 
one  quart  of  milk  ;  sweeten  with  white  sugar  to  taste  ;  add  a  little  salt 
and  nutmeg;  bake  slowly  from  two  to  three  hours;  if  the  milk  is  not 
rich,  butter  the  size  of  a  hickory  nut. 

Mrs.  Southerland,  Newport,  R.  I. 

MINNEHAHA   PUDDINO. 

One  teacupful  of  tapioca  soaked  in  cold  water  over  night ;  boil  in 
the  morning  in  the  same  water  that  it  was  soaked  in,  and  flavor  with 
orange  ;  sweeten  to  taste ;  then  boil  a  pint  of  milk,  two  tablespoonfuls 
of  corn  starch  and  yolks  of  two  eggs  ;  take  a  little  of  the  milk  to  mix 
the  corn  starch  and  eggs ;  sweeten  to  taste  ;  flavor  with  vanilla  and 
stir  into  the  milk  ;  when  it  boils  set  it  away  to  cool ;  when  cool  pour 
it  over  the  tapioca  ;  beat  the  whites  of  two  eggs  stiff"  and  sweeten  to 
taste ;  spread  over  the  top  and  place  in  the  oven  until  it  is  a  light 
brown. 

Mrs.  Louisa  Smith,  Pittsburgh,  Pa, 


CREAM   PUDDING. 

Stir  together  one  pint  of  cream,  three  ounces  of  sugar,  the  yolks  of 
three  eggs  and  a  little  grated  nutmeg ;  add  the  well-beaten  whites, 
stirring  lightly,  and  pour  into  a  buttered  pie  plate,  on  which  has  been 
sprinkled  the  crumbs  of  stale  bread  to  about  the  thickness  of  ordinary 
crust,  sprinkle  over  the  top  a  layer  of  bread  crumbs  and  bake. 

Mrs.  J.  C.  Naser,  Pittsburgh,  Pa. 

COTTAGE  PUDDING. 

One-half  cupful  butter,  one  cupful  of  sugar,  two  cupfuls  of  flour, 
one-half  cupful  of  milk. 

Mrs.  M.  J.  Lewis,  Blairsville,  Pa. 


Pittsburgh  Cook  Book.  63 

RICE  PUDDING. 

One-half  cupful  rice,  one  quart  sweet  milk,  butter  size  of  a  walnut, 

sweeten  to  taste  and  flavor  with  nutmeg ;  bake  about  two  hours  in  a 

slow  oven. 

Mrs.  Young,  Allegheny  City,  Pa. 

PLUM  PUDDING. 

Layer  of  raisins,  layer  of  currants,  layer  of  chopped  suet,  layer  of 

sugar,  layer  of  thin  bread  and  butter ;   pour  milk  and  let   stand  over 

night ;  beat  two  eggs  with  milk  and  sugar  enough  to  cover ;  bake  one 

and  one-half  hours. 

Miss  M.  Smith,  Allegheny  City,  Pa. 


BIRD'S  NEST  PUDDING. 

Butter  a  pudding  pan  and  slice  nice  tart  apples  in  it ;  make  a  batter 
of  one  cupful  sour  cream,  one  teaspoonful  soda,  one  egg,  a  little  salt, 
and  flour  enough  to  make  a  stiff  batter  ;  pour  this  over  the  apples  and 
bake ;  when  done  turn  bottom  side  up  and  spread  thickly  with  good 
sweet  butter  and  sugar.     To  be  eaten  warm  with  cream. 

Mrs.  G.  M.  Murphy,  Pittsburgh,  Pa.,  South  Side, 


BIRD'S  NEST. 

Use  lemon  jelly  chopped  fine  ;  place  around  the  sides  of  desert  dish  ; 
make  eggs  of  one  pint  of  milk,  one-half  cupful  of  sugar,  one-half  box  of 
gelatine;  boil  and  mould  in  egg  shells;  after  it  becomes  hard  remove 
shells  and  place  in  center  of  lemon  jelly. 

Mrs.  Irene  Denny,  Pittsburgh,  Pa. 


FLOATING  ISLAND. 

■  Beat  the  yolks  of  three  eggs  untill  very  light,  sweeten  and  flavor  to 
taste ;  stir  into  a  quart  of  boiling  milk;  cook  till  it  thickens;  when 
cool  pour  into  a  low  glass  dish  ;  whip  the  whites  of  the  eggs  to  a  stiff" 
froth,  sweeten,  lay  them  in  spoonfuls  upon  boiling  water  for  two  or 
three  minutes,  then  put  upon  the  custard,  far  enought  apart  so  that 
the  "  little  white  islands  "  will  not  touch  each  other.  A  pleasing 
effect  will  be  produced  by  dropping  little  specks  of  bright  jelly 
on  each  island ;  also  filling  wine  glasses  with  it  and  arranging 
round  the  stand  adds  to  the  appearance  of  the  lable.  Set  upon  ice  to 
get  cold. 

Mrs.  Jane  Campbell,  West  Elizabeth,  Pa. 


64  Pittsburgh  Cook  Book. 

RICE  APPLE  PUDDING. 

Take  one-half  cupful  of  rice  and  boil  till  soft;  pare  apples  and  cover 
each  with  the  boiled  rice;  then  wrap  each  with  a  rag  and  boil  until 
the  apples  are  cooked  ;  serve  with  milk  and  sugar. 

Miss  C.  Ha.y,  Pittsburgh,  Pa. 


TO  COOK  RICE  WHERE  MILK  IS  PLENTY. 

Take  one-half  pound  of  rice,  wash  it,  put  it  in  a  buttered  pudding 
pan  ;  add  two  quarts  of  milk  and  four  large  teaspoonfuls  of  sugar  ; 
add  a  little  cinnamon  and  bake  about  two  hours  in  a  slow  oven. 

Ida  Welsh,  Pittsburgh,  Pa. 

PEACH  SAUCE. 

Place  peach  juice  from  can  in  small  sauce  pan  ;  add  equal  volume 
of  water,  little  more  sugar  and  eight  or  ten  raisins ;  boil  this  ten  min- 
utes, strain,  and  just  before  serving,  add  eight  drops  extract  of  bitter 
almonds. 

Mrs.  H.  Barrett,  Pittsburgh,  Pa. 


CREAM  SAUCE. 

Whip  a  pint  of  thick  sweet  cream;  add  the  beaten  whites  of  two 
eggs ;  sweeten  to  taste  ;  place  pudding  in  centre  of  dish  and  surround 
with  sauce,  or  pile  up  in  the  center  and  surround  with  mould  blanc 
mange  or  fruit  puddings. 

Mrs.  J.  C.  Naser,  Pittsburgh,  Pa. 


PUDDING  SAUCE. 

One-half  cupful  of  butter,  beaten  to  a  cream  with  one  cupful  of 
white  sugar  ;  stir  until  it  is  white  and  foamy ;  just  before  pour  on  it 
one  cupful  of  boiling  water  and  stir  a  moment. 

Effie  Moore,  Crafton,  Pa. 


CREAM  TAPIOCA  PUDDING. 

Soak  three  tablespooufuls   of  farina  tapioca  in  warm  water   two 

hours ;  then  stir  it  into  one  quart  of  boiling   milk ;   let  it   boil   fifteen 

minutes  ;  beat  together  the  yolks  of  four  eggs  and  one  cupful  of  sugar  ; 

stir  them  into  the  pudding ;  flavor  with  lemon  or  vanilla;  pour  all  into 

a  baking  dish ;  beat  the  whites  of  the  eggs  with  three  tablespooufuls 

of  sugar  to  a  stiff  froth,  put  this   over  the   pudding  and   bake  five 

minutes. 

Mary  F.  Ridinger,  Irwin,  Pa. 


PiTTSBUEGH    CoOK    BoOK.  65 

TAPIOCA  PUDDING. 

Soak  over  night  in  one  quart  of  new  milk,  four  heaping  tablespoon- 
fuls  of  tapioca;  in  the  morning  boil  over  stirring  from  the  bottom- 
add  four  eggs  well  beaten,  one-fourth  pound  of  sugar,  lastly,  one  cup- 
ful sweet  milk  ;  flavor  with  extract  of  lemon ;  serve  cold. 

Mrs.  Ada  Seaton,  Bolivar,  Pa. 


TAPIOCA  CREAM. 

Take  three  tablespoonfuls  of  tapioca ;  cook  very  slowly  till  soft  in  r 
quart  of  milk;  add  the  yolks  of  three  eggs  well  beaten,  a  little  salt' 
and  sweeten  and  flavor  to  taste ;  boil  a  few  moments ;  set  off"  and  stir 
in  lightly  the  whites  of  three  eggs  well  beaten ;  set  away  to  cool. 

Mes.  Jos.  Hollingshead,  Newport,  R.  I, 


EGOLESS  PLtM  PUDDING. 

Heaping  cupful  of  bread  crumbs,  two  cupfuls  of  flour,  one  cupful 
of  suet  chopped  fine,  one  cupful  of  raisins,  one-half  cupful  of  molasses, 
one  cupful  of  sweet  milk,  one  tablespoonful  of  soda,  one  teaspoonful 
of  salt,  cloves  and  cinnamon;  boil  two  and  one-half  hours  in  a  two- 
quart  pail,  placed  in  a  kettle  of  boiling  water  or  steam  for  the  same 
time.  Sauce. — For  the  sauce,  take  one  cupful  of  white  sugar,  butter 
size  of  an  egg,  grated  rind  of  one  lemon  and  white  of  an  egg. 

Mrs.  D.  Reed,  Pittsburgh,  East  End. 


ENGLISH  PLUM  PUDDING. 

One  and  one-half  cupfuls  of  suet,  one  and  one-half  cupful  of  raisins, 
two  eggs,  one  cupful  of  milk,  one  cupful  of  molasses,  one  cupful  of 
currants,  one  teaspoonful  of  soda,  one  teaspoonful  of  cloves,  one  nut- 
meg, three  and  one-half  cupfuls  of  flour  ;  steam  three  or  four  hours. 
Sauce. — One  cupful  of  butter,  mashed,  two  cupsful  of  sugar,  one  large 
spoonful  of  corn  starch  ;  stir  well  together  ;  grate  one-half  of  a  nutmeg, 
one  cupful  of  boiling  water ;  boil  about  fifteen  minutes,  stirring  all 
the  time. 

Mrs.  J.  H.  Nobbs,  Pittsburgh,  Pa. 

5 


BANNER 


POWDER 

Always  the  Best. 


If  there  is  a  perfectly  pure  high-grade  cream  tartar  baking  powder,  on  the 
market  deserving  the  patronage  of  a  discriminative  public,  the  "Banner"  Baking 
Powder  seems  to  be  such  a  composition.  It  was  established  in  the  year  1865, 
arid  thousands  throughout  the  country  who  are  daily  using  it  testify  to  its  merits. 
Recently  we  have  had  the  cream  tartar  used  in  its  manufacture  submitted  to 
chemical  analysis  by  three  chemists.  It  will  be  noted  that  they  sustain  the  claim 
put  forth    by  the  manufacturers,  that  for  years  they  have  used  a  99  per  cent. 

cream  tartar.  

The  sample  of  ground  Cream  of  Tartar  received  from  you  in  metal  bottles,  by 
express,  contains  Bitartrate  of  Potash  99.20  per  cent.    Water  at  100  degrees,  0.10. 
Your  obedient  servant, 

W.  M.  HABIRSHAW,  F.  C.  S., 

London  Analysist,  New  Yorlt  City* 

The  sample  of  Cream  Tartar  you  sent  me  contains  99.67  per  cent.  Bitartrate  o, 
Potash.  As  it  contains  a  fraction  of  moisture,  which  is  absorbed  from  the  air,  it  can 
at  least,  chemically  speaking,  be  considered  pure. 

Yours,  respectfully, 

OTTO  WIirH, 

Analytical  Chemist,  Pittsburgh 

I  would  report  that  I  have  made  an  analysis  of  the  Cream  of  Tartar  received 
from  you  llirough  Mr.  Warren,  of  this  city,  and  that  I  find  It  to  be  a  perfectly  pure 
article,  containing  no  foreign  adulteration  whaterer. 

Respectfully  yours, 

E.  S.  WAYNE,  Ph.  D.,  M.  D., 

Cincinnati. 


Pittsburgh  Cook  Book.  67 


EVE'S  PUDDIIvG}. 

One-half  pound  of  beef  suet  chopped  fine,  one-half  pound  pared 
apples  chopped  fine,  one-half  pound  sugar,  one-half  pound  flour,  one- 
half  pound  stoned  raisins,  one-half  teaspoonful  salt,  five  eggs,  a  little 
nutmeg ;  steam  two  hours  and  serve  with  liquid  sauce. 

Mrs.  Davison,  Pittsburgh,  East  End. 

COCOANUT    PTTDDINtJ. 

Grate  one-half  of  a  cocoanut,  and  then  make  a  custard  of  four  eggs 
and  one  quart  of  milk,  and  add  the  grated  cocoanut  and  sugar  to 
taste;  place  in  a  buttered  dish  and  bake  from  thirty  to  forty  minutes. 

Mrs.  R.  Aughinbaugh,  Pittsburgh,  Pa. 


CAKES. 


THE  HOUSEKEEPERS'  TABLE. 

1  pound  of  Wheat  Flour 1  quart. 

1  pound  and  2  ounces  of  Indian  Meal 1  quart. 

1  pound  of  Butter,  when  soft 1  quart. 

1  pound  and  1  ounce  of  White  Sugar,  powdered 1  quart. 

1  pound  Loaf  Sugar,  broken 1  quart, 

1  pound  and  2  ounces  best  Brown  Sugar 1  quart. 

10  Eggs 1  pound. 

16  large  tablespoonfuls - 1  pint. 

8  large  tablespoonfuls J  pint. 

4  large  tablespoonfuls 1  gjH, 

1  common-sized  tumbler ^  pint. 

1  large  tablespoonful i  ounce. 

40  drops 1  tablespoonful. 

4  teaspoonfuls 1  tablespoonful. 


In  making  cakes  the  ingredients  should  always  be  of  the  best  quality  ; 
eggs  fresh  and  beaten  until  they  will  hang  from  the  fork  without  drop- 
ping; butter  and  sugar  should  always  be  mixed  first  and  stirred  to  a 
cream  ;  flour  must  be  thoroughly  sifted  and  the  pan  well  greased  with 
unsalted  lard.  Before  icing  a  cake  dredge  flour  over  it,  then  wipe 
and  lay  on  the  icing  with  a  broad-bladed  knife  'previously  dipped  in 
water. 


08  Pittsburgh  Cook  Book. 

ICING  FOR  CAKES. 

One  sheet  of  Cooper's  isinglass  dissolved  in  a  small  teaeupful  of 
boiling  water ;  stir  into  it  two  pounds  pulverized  white  sugar  and 
flavor  with  vanilla. 

Mrs.  K.  Blackburn. 

MARBLE  CAKE. 

Light  Part. — Whites  of  seven  eggs,  two  cupfuls  white  sugar,  one 
cupful  of  butter,  three-fourths  cupful  of  milk,  two  spoonfuls  cream  of 
tartar,  one  teaspoonful  of  soda,  three  cupfuls  of  flour.  Dark  Part. 
— Yolks  of  seven  eggs,  two  cupfuls  of  brown  sugar,  one  cupful  of  but- 
ter, one  cupful  of  molasses,  one  cupful  of  sour  cream,  one  tablespoon- 
ful  of  cinnamon,  1  tablespoonful  of  cloves,  nutmeg,  one  teaspoonful 
of  soda,  five  cupfuls  of  flour,  two  teaspoonfuls  of  cream  of  tartar. 

Mrs.  Paul  Graff,  Blairsville,  Pa. 


CORN  STARCH  CAKE. 

Two  cupfuls  of  sugar,  one  cupful  of  butter  rubbed  to  a  cream,  one 
cupful  of  milk,  two  cupfuls  of  flour,  three  eggs,  whites  and  yolks 
beaten  separately,  one-half  cupful  of  corn  starch,  two  teaspoonfuls 
of  baking  powder ;  sift  corn  starch  with  flour  and  add  last  thing, 

Mrs.  Geo.  Mitchell,  Pittsburgh,  Pa, 


COMPOSITION  CAKE. 

One  and  three-fourth  pounds  of  flour,  one  and  three-fourths  pounds 
of  sugar,  three-fourths  pound  of  butter,  four  eggs,  one  pint  of  sweet 
milk,  one  teaspoonful  of  soda,  one  pound  of  seedless  raisins,  one- 
fourth  pound  of  citron  sliced,  one  teaspoonful  of  cloves,  cinnamon  and 
nutmeg ;  makes  two  loaves  and  will  keep  nicely. 

Mrs.  a.  E.  Hunt. 


CREAM  SPONGE. 

Six  eggs,  two  cupfuls  of  sugar,  two  cupfuls  of  flour,  six  tablespoon- 
fuls  of  water,  three  tablespoonfuls  of  baking  powder.  Filling. — One 
pint  of  milk,  four  small  teaspoonfuls  cornstarch,  two  eggs,  one  cupful 
of  sugar,  flavoring  to  taste. 

Mrs.  I.  D.  Pore,  Latrobe,  Pa. 


Pittsburgh  Cook  Book.  69 

CREAM  CAKE,  No.  1. 

Two  tablespoonfuls  of  butter,  two  cupfuls  of  sugar,  three  eggs,  one- 
half  cupful  of  sweet  milk,  two  tablespoonfuls  of  water,  two  teaspoon- 
fuls  of  baking  powder  in  two  cupfuls  of  flour  ;  sift  the  baking  powder 
through  the  flour  ;  add  the  flour  last;  bake  quickly.  Cream. — One- 
half  pint  of  sweet  milk,  one-half  cupful  of  sugar,  small  piece  of  butter, 
one  egg,  one  tablespoonful  of  flour;  boil  until  thick;  when  nearly  cold 
flavor  with  vanilla  and  spread  between. 

Mr8.  Adda  Seaton,  Bolivar,  Pa. 


CREAM  CAKE,  No.  2. 

Two  level  cupfuls  of  sugar,  one  cupful  of  butter,  one  cupful  of 
milk,  three  cupfuls  of  flour,  three  teaspoonfuls  of  baking  powder, 
whites  of  six  eggs  add  last.  Custard. — One  cupful  of  milk,  yolks  of 
three  eggs,  heaping  teaspoonful  corn  starch,  one  teaspoonful  of  butter, 
whites  of  two  eggs  for  icing  top  and  sidej. 

Mrs.  E.  Potter,  Pittsburgh,  Pa. 


MARBLED  CHOCOLATE  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  three  cupfuls  flour,  four 
well-beaten  eggs,  one  cupful  of  sweet  milk,  two  teaspoonfuls  of  baking 
powder;  take  out  one  cupful  of  this  batter  and  mix  with  four  table- 
spoonfuls of  chocolate  dissolved  with  a  little  cream ;  cover  the  bottom 
of  the  pan  with  the  white  batter  and  drop  upon  it  in  places  a  spoonful 
of  the  chocolate,  forming  rings;  then  another  layer  of  the  b-itter,  and 
so  on  until  all  is  used  ;  bake  in  a  moderate  oven. 

Mrs.  Wm.  Doak,  Derry  Station,  Pa. 


SOFT  GINGER  BREAD. 

One  egg,  one  cupful  of  molasses,  one-third  cupful  of  butter,  one-half 
cupful  of  sweet  milk,  one  teaspoonful  of  soda,  one  teaspoonful  of  gin- 
ger, two  and  one-half  cupfuls  of  flour  and  a  little  salt ;  dissolve  the 
soda  in  a  very  little  hot  water. 

Mrs.  "Wm.  Doak,  Derry  Station,  Pa. 


70  Pittsburgh  Cook  Book. 

GOLD  CAKE. 

The  yolks  of  eight  eggs,  one  cupful  of  sugar,  three-fourths  cupful  of 
butter,  one-half  cupful  of  sweet  milk,  one  and  one-half  cupfuls  of  flour, 
one  teaspoonful  of  baking  powder  ;  flavor  with  lemon. 

LuELLA  Graff,  Blairsville,  Pa. 


SILVER   CAKE. 

The  whites  of  eight  eggs,  two  cupfuls  of  sugar,  one-half  cupful  of 
butter,  three-fourths  cupful  of  milk,  three  cupfuls  of  flour,  one  tea- 
spoonful  of  baking  powder  ;  flavor. 

LuELLA  Graff,  Blairsville,  Pa. 


SNOW  CAKE. 

Whites  of  ten  eggs  well  beaten,  one-fourth  pound  of  good  butter, 
ten  ounces  of  flour,  three-fourths  pound  of  pulverized  sugar,  one  and 
one-half  teaspoonfuls  of  baking  powder;  sift  the  baking  powder  with  the 
flour ;  mix  all  together  and  beat  well ;  bake  in  two  layers  in  jelly  pans; 
for  the  icing  take  the  whites  of  three  eggs  beaten  stiff'  and  mix  four 
tablespoonfuls  of  pulverized  sugar. 

Mrs.  Wm.  A.  Scandrett,  Allegheny  City,  Pa. 

ORANGE  CAKE,  No,  1. 

One  and  a  half  pounds  of  white  sugar,  one  pound  of  butter,  whites 
of  sixteen  eggs,  two  pounds  of  flour,  a  pint  of  milk,  one  pennyweight 
of  soda,  two  pennyweights  of  cream  tartar ;  flavor  with  orange  ;  bake 
in  long  pans,  make  water  ice  and  flavor  with  orange;  add  yolks  of 
eggs  to  make  it  a  light  yellow. 

M.  Blocher,  Pittsburgh,  Pa. 


ORANGE  CAKE,  No.  2. 

Two  cups  of  sugar,  two  cups  of  flour,  one-half  cup  of  water,  yolks 
of  five  eggs,  whites  of  four  eggs,  one  and  a  half  teaspoonfuls  of  baking 
powder,  juice  and  rind  of  one  orange.  Icing. — White  of  one  egg, 
juice  and  rind  of  two  oranges,  sugar  to  make  stiff"  as  common  icing. 

Mrs.  S.  McCune,  Blairsville,  Pa. 


ittsKurgh,    Pa. 


48  FIFTH   AVENUE. 


FANCY  GOODS  DEPARTMENT. 


Fine  Stationery, 
Seals,  Sealing  Wax  and  Trays, 
Photograph  and  Autograph    Albums, 
Plush  Cases  of  all  descriptions, 
Pocket  Books,  Card  Cases,  Bags,  &c. 
Novelties  and    Cards    for   Progressive 
Euchre. 


ART  DEPARTMENT. 


Winsor  &  Newton's  and  Janentzky  & 
Weber  Oil  Colors. 

Water,  China,  Lustra,  and  Tapestry 
Colors;  also  Hancock  &  Son's  En- 
amel or  Overglaze  Colors. 

Crayon  and  Charcoal  Material, 

Decorative  Art  Goods, 

Repousse  Tools  and  Designs, 

Choice  Studies. 


Wedding  and   Reception    Invitations;    Visiting    and   At    Home    Cards 

finely  engraved  ;    Engraved  Dies,  for  Embossing  and  Illuminating, 

executed  in  first-class  style;    Menu  and  Guest  Cards,  German 

Favors,  <fte.,  <&e, 


Artist  and  Pliotograplier 

16  SIXTH  ST.,  PITTSBURGH. 


Fine  work  at  reasonable  prices. 

CRAYON  OB    OIL   PORTRAITS  from  sitting,  or  copied  from  any  kind 
of  likeness. 

An  assortment  of  FINE  PORTRAIT  FRAMES. 
All  sittings  made  with  care. 

THE  LATEST,  QUICKEST,  BEST  PROCESS 

WORKED  SUCCESSFULLY. 


72  Pittsburgh  Cook  Book. 

PLAIN  CAKE. 

Four  cupfuls  of  flour,  two  cupfuls   of  sugar,  two  cupfuls   of  sour 
milk,  one  tablespoonful  of  butter,  baking  powder  and  raisins. 

Mrs.  Geo.  Larimer,  Pittsburgh,  Pa. 


SPICED  MOUNTAIN  CAEK. 

Five  eggs,  save  the  whites  of  three  for  icing;  one  cup  of  sugar,  one- 
half  cup  of  butter,  one-half  cup  of  sweet  milk,  one  and  a  half  cups 
of  flour,  one  teaspoonful  of  ground  cinnamon,  one  grat  ed  nutmeg,  as 
much  baking  powder  as  you  generally  use ;  bake  in  layers  and  make 
an  icing  of  the  whites  of  three  eggs  and  sugar. 

S.  K.  Neiper,  Pittsburgh,  Pa. 


COCOANUT  CAKE,  No.  1. 

To  the  yolks  of  four  eggs  well  beaten  add  one  cup  of  white  sugar, 
two  tablespoonfuls  of  butter,  one-half  pint  of  water,  three  pints  of 
flour  and  two  teaspoonfuls  of  baking  powder  ;  bake  in  jelly  cake  pans. 
For  icing  use  four  eggs  (whites)  beaten  stiff,  to  which  add  one  pound 
of  pulverized  or  powdered  sugar,  mixed  well ;  then  spread  on  the  lay- 
ers of  the  cake  when  cold;  sprinkle  a  teaspoonful  of  cocoanut  between 
each  layer ;  ice  the  top  and  sides ;  sprinkle  cocoanut  over  all  and  put 
in  the  baker  to  dry,  but  not  too  fast;  it  requires  one-half  pound 
of  cocoanut. 

LiBBiE  McCuNE,  Allegheny  City,  Pa. 

COCOANUT  CAKE,  No.  2. 

Two  cups  of  sugar,  one-half  cup  of  butter,  one  cup  of  milk,  three 
eggs,  two  teaspoonfuls  of  baking  powder ;  bake  in  layers  with  frosting 
and  cocoanut  between. 

Mrs.  a.  B.  Todd. 


COCOANUT  CAKE,  No.  3. 

One  cup  of  butter,  three  cups  of  sugar,  one  cup  of  sweet  milk,  four 
and  a  half  cups  of  flour,  four  eggs,  with  whites  beaten  to  a  stiff  froth, 
two  teaspoonfuls  of  baking  powder. 

Mrs.  Will  Ramsay,  Derry  Station,  Pa. 


Pittsburgh  Cook  Book.  73 


STRIPED  CAKE. 

Seven  eggs  beaten  separately,  one  cup  of  milk,  one  cup  of  butter 
two  cups  of  sugar,  three  teaspoonfuls  baking  powder;  mix  together 
and  divide  the  batter  in  two  parts;  take  a  quarter  cake  of  Baker's 
chocolate,  steam  it,  and  mix  in  with  one-half  of  the  batter  and  bake  in 
jelly  cake  pans,  building  a  dark  and  light  layer  alternately.  Icing. — 
One-half  cup  of  Baker's  chocolate,  steamed ;  boil  one  cup  pulverized 
sugar  and  one-half  cup  of  water  together  till  it  becomes  a  little  hard, 
then  add  the  whites  of  two  eggs  well  beaten. 

Miss  Bertha  Martin,  Johnstown,  Pa. 

FIG  CAKE,  No.  1. 

Silver  Part. — Two  cups  of  sugar,  two-thirds  cup  of  butter,  scant 
two-thirds  cup  of  sweet  milk,  whites  of  eight  eggs,  three  teaspoonfuls 
of  baking  powder  thoroughly  sifted  with  three  cups  of  flour ;  stir 
sugar  and  butter  to  a  cream  ;  add  the  milk  and  flour,  and  last  the 
whites  of  eggs  well  beaten.  Gold  Part. — One  cup  of  sugar,  three- 
fourths  cup  of  butter,  one-half  cup  of  sweet  milk,  one  and  a  half  tea- 
spoonfuls of  baking  powder  sifted  in  one  and  three-fourths  cups  of 
flour,  yolks  of  seven  eggs  thoroughly  beaten  and  one  whole  egg,  one- 
half  teaspoonful  of  allspice  and  cinnamon  ;  bake  the  silver  part  in 
two  long  tin  pans  ;  put  half  the  gold  part  in  a  pie-tin,  and  lay  on  one 
pound  of  figs  (cut  in  half  and  dredged  with  flour),  so  they  will  just 
touch  each  other  ;  put  the  rest  of  the  gold  over  that  and  bake ;  put 
the  cakes  together  with  frosting  while  warm,  the  gold  between  the 
white  ones,  and  cover  with  frosting. 

Mrs.  Haney,  Pittsburgh,  Pa. 

BRUNSWICK  CAKE. 

One-fourth  pound  of  sugar,  yolks  of  five  eggs  rubbed  through  the 
sugar;  then  melt  one-fourth  pound  of  butter  and  stir  it  in  ;  now  beat 
up  your  five  whites  of  eggs  stiflf;  add  one-fourth  pound  of  corn  starch 
and  mix  all  together ;  bake  on  sheets  of  paper  in  a  moderate  heat ; 
when  baked,  cut  into  half  and  put  some  currant  jelly  between  it ; 
then  ice  with  pink  icing  ;  cut  in  slices. 

M.  Blocker,  Pittsburgh,  Pa. 


74  Pittsburgh  Cook    Book. 

FIG  C4KE,  No.  2. 

One  and  a  half  cups  of  sugar,  one-half  cup  of  butter,  one-half  cup 
of  milk,  two  cups  of  flour,  one  teaspoonful  of  baking  powder,  whites 
of  six  eggs ;  bake  in  two  sheets.  Inside. — Chop  very  fine  one-half 
pound  of  figs,  one  pound  of  English  walnuts  and  mix  with  a  part  of 
the  boiled  frosting;  spread  between  the  layers  of  cake  and  frost  the 
top  with  the  remainder  of  the  frosting.  Boiled  Frosting. — Boil  two 
cups  of  granulated  sugar  dissolved  in  one-half  cup  of  water  until  it 
waxes  well ;  then  stir  it  into  the  beaten  whites  of  two  eggs  ;  stir  until 
perfectly  smooth  ;  add  a  little  lemon  juice. 

Mrs.  a.  E.  Hunt,  Pittsburgh,  Pa. 


ANGEL  FOOD,  No.  1. 

Whites  of  eleven  eggs,  three-fourths  pound  of  pulverized  sugar,  fiv^e 
ounces  of  flour,  one  and  one-half  teaspoonfuls  of  vanilla,  one  teaspoon- 
ful of  cream  of  tartar ;  beat  eggs  very  stiflT,  add  sugar  and  beat  gently  ; 
sift  flour  four  times,  add  cream  of  tartar  and  sift  again  ;  add  to  it  the 
eggs  and  sugar  and  beat  them  all  gently ;  then  add  vanilla,  beating 
until  ready  for  the  oven  ;  line  the  pan  with  stiff  white  paper  instead 
of  greasing;  bake  forty  minutes  in  a  moderate  oven;  let  cool  with 
something  under  the  edge  of  pan  and  cut  with  a  sharp  knife. 

EsTE],LE  McCuLLOUGH,  Pittsburgh,  Pa. 


ANGEL  FOOD,  No.  2. 

Whites  of  eleven  eggs  beaten  well,  one  and  one-half  tumblerfuls  of 
sugar  sifted  well,  one  tumblerful  of  flour  sifted  well,  one  and  one-half 
teaspoonfuls  of  vanilla  in  the  whites;  first  add  sugar  in  the  eggs  and 
then  flour, 

Cora  B.  Pershing,  New  Florence,  Pa. 


ENGLISH  WALNUr  CAKE. 

One  cupful  of  sugar,  one-half  cupful  of  butter,  yolks  of  four  eggs, 
one-half  cupful  of  milk,  two  cupfuls  of  flour,  one  teaspoonful  of  cream  of 
tartar,  one-half  teaspoonful  of  soda,  one-half  pound  of  English  walnuts, 
chopped  fine ;  flavor  with  lemon  •  cover  with  frosting  and  while  it  is 
yet  soft  place  half  the  kernels  of  the  walnuts  about  two  inches  apart 
over  the  top  of  it. 

Mrs.  a.  C.  Ellis,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  75 


CHOCOLATE  CREAM  CAKE. 

To  the  yolks  of  four  eggs  well  beaten,  add  two  cupfuls  of  white 
sugar,  one  cupful  of  butter,  one  cupful  sweet  milk,  three  cupfuls  of 
flour  having  in  it  one  measure  of  baking  powder,  then  add  the  whites 
of  four  eggs  well  beaten;  bake  in  jelly  cake  pans.  Cream. — To  four 
ounces  of  plain  chocolate  grated,  add  one  cupful  of  white  sugar,  two 
tablespoonfuls  of  corn  starch,  one  cupful  of  sweet  milk,  one  tablespoon- 
ful  of  vanilla;  mix  well  together  and  boil  until  it  thickens,  stirring 
constantly  ;  when  cold  spread  it  on  the  layers  of  the  cake. 

Ida  Welsh,  Pittsburgh,  Pa. 


WHITE  MOUNTAIN  CAKE. 

Three  cupfuls  of  sugar,  one  cupful  of  butter  beaten  to  a  creara,  add 
one  cupful  of  sweet  milk,  four  cupfuls  of  flour,  three  teaspoonfuls  of 
baking  powder  in  the  flour,  whites  often  eggs ;  bake  in  jelly  tins  and 
put  together  with  icing  made  by  boiling  one-half  cupful  of  water  and 
three  cupfuls  of  sugar,  till  thick  or  threads  when  dropped  from  the 
end  of  the  spoon;  pour  it  slowly  over  the  well-beaten  whites  of  three 
eggs  and  beat  all  together  till  cool ;  sprinkle  the  layer  thickly  with 
grated  cocoanut,  after  icing  them. 

Mrs.  W.  S.  Bailey,  Pittsburgh,  Pa. 


ALMOND  CAKE. 

One  cupful  of  sugar,  one-half  cupful  of  butter,  whites  of  four  eggs, 
one-half  cupful  of  milk,  two  cupfuls  of  flour,  one  teaspoonful  of  cream 
of  tartar  and  one-half  teaspoonful  of  soda,  flavor  with  almond  ;  cover 
with  frosting,  in  which  mix  enough  of  the  yolk  of  the  egg  to  color 
nicely  ;then  cover  with  blanched  almonds  same  as  in  the  walnut  cake. 

Mks.  a.  C.  Ellis,  Pittsburgh,  Pa. 


NEW  YORK  FLOPP  CAKE. 

One  pound  powdered  sugar,  whites  of  three  eggs  well  beaten,  one 
ounce  melted  chocolate  ;  lay  them  out  in  bag  with  tube  in  it  on  flour- 
ed pans,  the  shape  of  lady  fingers^;  let  them  stand  for  one  hour ;  then 
bake  in  very  moderate  oven  ;  take  off  pans  when  cool. 

M.  Blocher,  Pittsburgh,  Pa. 


■       I.  K.   BECKER, 

Fancy  Glassware 

Artistic  Gas  Fixtures 


LAMPS. 

Plumbing,    Gas    Fitting    and    Drainage 

ON   APPROVED   SVSTEM. 

646  PENN  AVENUE,  PITTSBURGH.  PA. 

(OLD   ESTABLISHMENT   OF  JAS.   SHIDLE  &  SON.) 
No.  403  Smithfield  St. 

NEAR  FOURTH  AVENUE,  PTTTSRTTRPH      P*  A 


Geter  C.  Shidle, 

ARTISTIC    PAPER   HANGINGS,   LINCRUSTA  WALTON, 

CEILING  DECORATIONS, 

LEATHER  PAPERS,  EMBOSSED  BRONZES,  VELVETS 

— AND— 

IRIDESCENT  PAPERS. 

lELEPHONE  953. 


Pittsburgh  Cook  Book.  77 

POUND  CAKE,  No.  1. 

One  pound  butter  beat  thoroughly,  one  ponnd  sugar  rolled  ;  stir  in 
the  butter  one  dozen  eggs  ;  break  eggs  two  at  a  time ;  two  teaspoonfuls 
grated  nutmeg  ;  beat  all  thoroughly ;  greased  brown  paper  placed  on 
top  will  prevent  it  from  browning  too  much. 

Mrs.  Henry,  Pittsburgh,  Pa. 


POUND  C4KE,  No.  2. 

One  pound  fresh  butter  worked  to  a  cream,  one  pound  sifted  flour, 
put  into  the  butter  and  work  smooth,  ten  eggs  beaten  to  a  froth,  one 
pound  sifted  ^oaf  sugar;  work  the  eggs  and  sugar  in  a  separate  bucket, 
after  the  butter  and  flour  is  worked  smooth  and  the  eggs  and  sugar 
are  well  beaten  pour  the  two  together  ;  then  one  teaspoonful  grated 
nutmeg,  one  teaspoonful  ground  cinnamon,  two  teaspoonfuls  essence 
of  lemon  ;  beat  one  hour  if  possible;  put  in  the  middle  of  the  oven 
and  do  not  move  it  after  being   put   in ;    bake   one   and  one-fourth 

hours. 

Mrs.  Julia  Acheson,  Pittsburgh,  Pa. 


COFFEE  CAKE,  No.  1. 

Two  cupfuls  brown  sugar,  four  cupfuls  of  flour,  one  cupful  of  but- 
ter, one  cupful  of  molasses,  one  cupful  of  strong  coffee,  four  eggs,  one 
teaspoonful  of  soda,  one  teaspoonful  of  cinnamon,  one  teaspoonful  of 
cloves,  one  nutmeg,  one  pound  of  raisins. 

Mrs.  Frank  Pinkerton,  Pittsburgh,  Pa. 


COFFEE  CAKE,  No.  2. 

One  cupful  of  molasses,  one  cupful  of  sugar,  three-fourths  cupful  of 
butter,  one  cupful  of  cold  coffee,  four  cupfuls  of  flour,  some  nutmeg, 
one  tablespoonful  of  cinnamon,  one  tablespoonful  of  cloves,  four  table- 
spoonfuls  of  baking  powder,  one  pound  of  raisins,  one-half  pound  of 
currants,  two  eggs;  bake  one  hour  in  slow  oven. 

Miss  Mary  Zimmers,  Blairsville,  Pa. 


Pittsburgh  Cook  Book. 


SNOW   CAKE. 

Three  fourth  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  of 
milk,  one  cupful  of  corn  starch,  two  cupfuls  of  flour  and  one  and  one- 
half  teaspoonfuls  of  powder  ;  mix  milk,  flour  and  corn  starch  together  ; 
then  add  butter,  sugar,  milk  and  whites  of  seven  eggs,  beaten  stiff; 
flavor  to  taste, 

Mrs,  Wm.  Walker,  Pittsburgh,  Pa. 


SALLY  LUNN  CAKE. 

One  cupful  of  sugar,  two  cupfuls  flour,  butter  the  size  of  an  egg, 
one  teaspoonful  of  soda,  one  teaspoonful  of  cream  of  tartar,  two  eggs, 
one  cupful  of  milk,  spice  to  taste. 

Miss  Caroline  Hay,  Pittsburgh,  Pa. 


FRUIT  CAKE,  No.  1. 

Three  eggs,  one  cup  of  sour  cream,  one  cup  of  butter,  four  cups  of 
flour,  two  and  one-half  cups  of  rasins  chopped  fine,  two  cups  of  brown 
sugar,  one  teaspoonful  of  soda,  one  teaspoonful  of  cloves,  one  teaspoon- 
ful of  cinnamon. 

Mrs.  C.  F.  Bilheimer,  Irwin,  Pa. 


CHEAP  FRUIT  CAKE,  No.  2. 

One  cupful  of  butter,  two  cupfuls  of  good  brown  sugar,  one  cupful 
of  sour  milk,  one  cup  raisins  chopped  and  floured,  two  eggs,  one  tea- 
spoonful of  soda,  one  spoonful  each  of  cloves,  allspice,  nutmeg  and 
cinnamon,  three  cups  of  flour. 

Mrs.  Bozzart,  Latrobe,  Pa. 


ELEGANT  FRUIT  CAKE,  No.  3. 

One  pound  of  butter,  one  pound  of  dark  brown  sugar,  two  nutmegs, 
two  teapoonsfuls  of  cloves,  three  teaspoonfuls  of  cinnamon,  ten  eggs, 
two  pounds  of  figs  (chopped  fine),  two  pounds  of  chopped  raisins,  two 
pounds  of  currants,  two  pounds  of  almonds,  blanched  and  chopped, 
one  pint  of  black  molasses,  one  teaspoonful  of  soda,  one-half  pound  of 
citron,  one-half  cup  of  rose  water,  one  pound  of  flour. 

Mrs.  H.  a.  Sisson,  Erie,  Pa. 


Pittsburgh  Cook  Book.  79 


FRUIT  CAKE,  No.  4. 

One  pound  of  butter,  one  pound  of  white  sugar,  one  pound  of  flour, 
ten  eggs,  one  teaspoonful  of  soda,  two  pounds  of  seedless  raisins,  two 
pounds  of  currants,  two  pounds  of  dates,  two  pounds  of  figs,  one-half 
pound  of  citron,  one-half  pound  of  lemon  peel,  one  pound  of  almonds, 
one-half  pound  of  walnuts,  cloves,  nutmegs,  cinnamon  and  allspice, 
teaspoonful  of  each  ;  chop  all  the  fruit  fine  and  sprinkle  with  flour  ; 
mix  butter  and  sugar,  then  add  the  yolks  of  eggs,  then  the  flour,  then 
the  fruit,  nuts,  and  spices,  then  add  the  beaten  whites  of  eggs ;  bake 
four  hours  in  a  moderately  hot  oven. 

Mrs.  Frank  H.  Torrens  Pittsburgh,  East  End. 


PRINCE  OF  WALES  CAKE. 

Light  Part— One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup 
of  corn  starch,  one-half  cup  of  sweet  milk,  two  teaspoonsful  of  cream 
tartar,  one  teaspoonful  of  soda,  one  cup  of  flour,  whites  of  three  eggs ; 
bake  in  jelly  pans.  Dark  Part.— One  cup  of  sugar,  one-half  cup  of 
butter,  one  cup  of  sour  milk,  two  cups  of  flour,  one  cup  of  chopped 
raisins,  one  teaspoonful  of  soda  in  water,  one  tablespoonful  of  molas- 
ses, yolks  of  three  eggs,  cloves,  cinnamon,  nutmeg,  teaspoonful  each. 
Mrs.  M.  a.  Fowler,  Derry  Statioc,  Pa. 


TRIO  CAKE— RED,  WHITE  AND  YELLOW. 

Far  the  White.— One  cup  of  sugar,  one  tablespoonful  of  butter, 
whites  of  four  eggs  beaten  stiff",  two-thirds  cup  of  sweet  cream,  one 
cup  of  flour  having  in  it  one-third  measure  of  baking  powder.  For 
the  i?ed.— Same  as  for  white,  only  using  the  yolks  of  eggs  and  red 
sugar.  Repeat  the  same  for  the  yellow,  using  the  yolks  of  eggs ; 
when  cold  cover  each  layer  with  a  thin  coat  of  icing  and  lay  in  layers 
of  yellow,  red   and  white  ;   cover  top  layer  with   a   heavier  coat  of 

icing.  nr..     ,        ,     Ti 

M.  Katie  Kretzeur,  Pittsburgh,  Pa. 


80  Pittsburgh  Cook  Book. 


CUP  CAKE. 

Three-fourths  of  a  cup  of  butter  beaten  to  a  cream  ;  add  two  cups 
of  white  sugar,  one  cup  of  sweet  milk,  four  eggs,  yolks  and  whites 
beaten  separately,  three  cups  of  flour,  one  and  a  half  teaspoonfuls  of 
baking  powder,  first  mixing  the  powder  in  the  dry  flour ;  bake  in  a 
quick  oven. 

Mrs.  Jennie  Brodie,  Pittsburgh,  Pa. 


ONE  MUi  CAKE. 

One  cup  of  sugar,  one  tablespoonful  of  butter,  one  egg,  one  measure 
baking  powder,  one  cup  of  water,  flour  enough  to  stiffen. 

Mrs.  D.  Reed,  Pittsburgh.  East  End. 


RICH  SPICE  CAKE. 

One  pound  of  brown  sugar,  one-half  pound  of  butter,  four  eggs,  one 
cup  of  milk,  four  cups  of  flour,  one  teaspoonful  of  soda,  one  nutmeg, 
cinnamon,  cloves,  one  pound  of  raisins,  one  cup  of  molasses,  one  table- 
spoonful  of  flavoring  extract ;  beat  butter  and  sugar  to  a  cream  ;  add 
milk  with  half  the  soda  dissolved  in  it,  then  molasses  with  the  rest  of 
the  soda,  then  spices,  flour,  and,  last  of  all,  the  eggs  ;  bake  about  two 
huurs. 

Mrs.  S.  E.  Eckerman,  New  Florence,  Pa. 


FRENCH  CAKE. 

Two  cups  of  sugar,  three  cups  of  flour,  one-half  cup  of  butter,  three 
eggs,  one  cup  of  milk,  one  measure  of  baking  powder. 

Mrs.  George  Larimer,  Pittsburgh,  Pa. 

ICE  CREAM  CAKE. 

Two  cups  of  sugar,  one  cup  of  butter,  three  cups  of  flour,  one  cup 
of  sweet  milk,  three  teaspoonfuls  of  baking  powder,  whites  of  ten  eggs. 
Icing. — Four  cups  of  sugar,  one-half  teaspoonful  of  citrine  acid,  whites 
of  four  eggs,  flavor  with  vanilla,  one  cup  of  water  ;  boil  water  and 
sugar  to  a  clear  thick  syrup ;  try  it  in  water  ;  when  it  threads  and 
breaks  like  taffy  pour  in  a  hot  crock  ;  then  add  vanilla  and  citrine 
acid  dissolved  into  a  teaspoonful  of  water ;  pour  in  the  whites  beaten 
to  a  stiff  froth  and  stir  till  perfectly  cold. 

Mrs.  S.  Ridinger,  Irwin  Station,  Pa. 


Pittsburgh  Cook  Book.  81 

ALMOND  CAKE. 

Two  pounds  of  sugar,  two  pounds  of  butter,  two  pints  of  eggs,  two 
pounds  of  flour,  two  pounds  ot  almonds  (chopped  fine)  ;  mix  the  in- 
gredients same  as  pound  cake. 

M.  Blocher,  Pittsburgh,  Pa. 


CAMBRIA  CAKE. 

To  the  whites  of  five  eggs  lightly  beaten  add  two  cups  of  sugar,  one 
cup  of  butter,  one  cup  of  milk,  three  cups  of  flour  and  three  teaspoon- 
fuls  of  baking  powder ;  bake  in  thin  layers,  and  use  as  a  cream  to 
spread  between  two  and  one-half  cups  of  sugar  and  one-half  cup  of 
water  boiled  together  ;  beat  the  whites  of  three  eggs  to  a  stiff  froth, 
and  when  the  syrup  will  hair,  pour  it  into  the  whites  and  stir  as  fast 
as  possible ;  flavor  with  lemon  or  vanilla  and  spread  between  the  lay- 
ers and  over  the  top. 

MoLLiE  M.  Davies,  Johnstown,  Pa. 


EXCELSIOR  CAKE. 

Two  cups  of  sugar,  one  cup  of  milk,  one  cup  of  butter,  one  cup  of 
corn  starch,  whites  of  eight  eggs,  two  cups  of  flour,  three  teaspoonfuls 
«f  baking  powder.  Icing. — Whites  of  four  eggs,  four  cups  of  sugar 
pour  one-half  pint  boiling  water  on  sugar,  boil  till  thick  when  dropped 
in  water,  but  not  brittle;  pour  on  the  beaten  eggs,  stirring  constantly 
till  cool  enough  to  spread  ;  add  while  hot  vanilla,  citric  acid  or  lemon. 

Ada  E.  Elliott,  New  Florence,  Pa. 


LEMON  JELLY  CAKE,  No.  1. 

To  the  yolks  of  six  eggs  well  beaten  add  three-fourths  of  a  pound  of 
white  sugar,  juice  of  one  lemon,  one-half  pound  of  flour  having  in  it 
one  measure  of  baking  powder,  then  add  the  whites  of  six  eggs  beaten 
stiff;  bake  in  jelly  cake  pans.  For  the  Jelly. — Take  the  yolks  of  three 
eggs  beaten,  one-half  pound  of  white  sugar,  juice  of  one  grated  rind  of 
two  lemons  and  whites  of  three  eggs  beaten  very  stiff;  put  in  a  vessel 
and  place  in  boiling  water ;  boil  until  it  thickens ;  when  it  is  cold 
spread  over  each  layer  of  the  cake  except  the  top  one. 

Mrs.  Gillespie,  Allegheny  City,  Pa. 
6 


DEMMLER  BRO.'S 


l^^^-» 


■^^^ 


HOUSE  FURNISHING  STORES, 


^+^ 


Nos.  526  &  528  Smithfield  St.,     jpittsburgb,  j^a. 


HEADQUARTERS 

for  the  Latest  Novelties  in  Housekeeping,  such  as 

REED'S  PAT.  ROASTER  AND  BAKER, 

For   producing   the   best  and   juiciest  meat  with  the  least  attention. 

BOSS  ONE  MINUTE  COFFEE  POT. 

For   making  tlie  strongest  and  best  coffee  with  the  least  grounds. 

SPARROW'S  PAT.  MIXTURE. 

For  l>eating  eggs  and  mixing  any  kind  of  batter  most  thoroughly,  with 
the  least  labor. 

SPARROW'S  PAT.  KNEADER, 

A  most  excellent  contrivance  for  kneading  bread  without  putting  the  hands 
into  the  dough. 

PERFORATED  PIE  PLATES. 

That  bake  the  bottom  crust  of  juicy  pies  as  well  as  the  top   crust. 

ENTERPRISE  MEAT  CHOPPERS, 

That  chop  meat  quicker  and  and  more  regularly  than  any  other  chopper 
ever  offered. 


Also,  a  Full  Line  of 


QISCS. 


FIEE  IRONS,  FENDERS, 

SPEAR'S    STOVES    A.NJD     FIRE    PLi^CE     HEATERS, 


I^ircfl,  Sag^s,  Z^g>. 


Pittsburgh  Cook  5ook-  83 


LEMON  JELLY  CAKE,  No.  2. 

Two  cups  of  sugar,  one-half  cup  of  butter,  three  eggs,  two  and  one- 
half  teaspoonfuls  of  baking  powder,  three  cups  of  flour.  For  the  Jelly. 
— Use  grated  rind  of  two  lemons,  juice  also,  one  cup  of  sugar,  one  egg, 
one-half  cup  of  water,  one  teaspoonful  of  butter,  one  tablespoonful  of 
flour  mixed  with  a  little  water  ;  boil  until  it  thickens. 

Mrs.  M.  J.  Lewis,  Blairsville,  Pa. 


IMPERLVL  CAKE. 

One  pound  of  white  sugar,  three-fourths  of  a  pound  of  butter,  one 
pound  of  flour,  eight  eggs,  two  teaspoonfuls  of  baking  powder,  one 
pound  of  raisins,  one  pound  of  currants,  one  pound  of  figs  chopped 
fine,  one-half  pound  of  almonds  chopped  fine,  one-fourth  pound  of 
citron,  one-fourth  pound  of  canned  lemon  peel,  two  tablespoonfuls  cf 
rose  water,  two  tablespoonfuls  of  bitter  almonds,  two  tablespoonfuls 
of  vanilla ;  beat  yolks  and  whites  separately. 

Mrs.  Alice  S.  Kober,  Pittsburgh,  Pa. 

ALMOND  CAKE. 

One-half  cup  of  butter,  two  cups  of  sugar,  four  eggs,  one-half  cup 
of  almonds  blanched  by  pouring  water  on  them  until  skins  easily 
slip  off*  and  cut  in  fine  shreds,  one-half  teaspoonful  extract  of  bitter 
almonds,  one  pint  of  flour,  one  and  a  half  teaspoonfuls  of  baking  pow- 
der, one-half  cupful  of  milk ;  rub  butter  and  sugar  to  smooth 
white  cream,  add  eggs,  one  at  a  time,  beating  three  or  four 
minutes  between  each ;  sift  flour  and  powder  together ;  add  to 
butter,  etc.,  with  almonds  extract  of  bitter  almonds  and  milk;  mix 
into  smooth,  medium  batter  ;  bake  carefully  in  rather  hot  oven  twenty 
minutes  in  a  fluted  mould. 

Mrs.  H.  Barrett,  Pittsburgh,  Pa. 

CUP  CAKE. 

Two  cups  of  coffee  sugar,  one  cup  of  butter,  four  eggs,  one  cup  ot 
milk,  three  cups  of  flour  mixed  with  one  measure  of  baking  powder  ; 
bake  about  twenty  minutes. 

Sadie  Douglass,  Pittsburgh-,  Pa. 


84  Pittsburgh  Cook  Book. 

BRIDE'S  CAKE. 

Whites  of  nine  eggs,  two  cups  of  sugar,  one  cup  of  butter,  one  cup 
of  sweet  milk,  one  cup  of  corn  starch,  two  cups  of  flour,  one  teaspoon- 
ful  of  cream  tartar,  one-third  teaspoonful  of  soda. 

Mrs.  a.  B.  Topd,  West  Elizabeth,  Pa. 


WHITE  HOUSE  CAKE. 

One  pound  of  flour,  one  pound  of  sugar,  one  pound  of  butter,  one 
dozen  of  fresh  eggs,  one  pint  of  cream,  one  grated  nutmeg,  one  table- 
spoonful  of  mace  and  cinnamon,  one  teaspf^onful  of  soda ;  bake 
thoroughly  in  large  square  buttered  tin  ;  when  cool  sift  powdered 
sugar  over  it  and  cut  into  squares. 

M.  Blocker,  Pittsburgh,  Pa. 


LEMON  CAKE,  No.  1. 

One  cup  of  butter,  two  cups  of  sugar,  three  eggs,  one  cup  of  sweet 
milk,  two  teaspoonfuls  of  baking  powder,  three  or  four  cups  of  flour ; 
bake  in  jelly  pans.  Jelly  for  Cake, — Juice  and  grated  rind  of  two 
lemons,  two  eggs,  one  tablespoonful  of  butter,  large  cup  of  sugar ;  beat 
well  and  boil  five  minutes,  stirring  constantly  ;  when  cold  spread  on 
the  cake. 

Mrs.  D.  Coulter,  Bolivar,  Pa. 


LEMON  CAKE,  No.  2. 

One  and  a  half  cups  of  sugar,  one  cup  of  butter,  two  and  a  half 
cups  of  flour,  five  eggs  beaten  separately,  four  ^teaspoonfuls  of  sweet 
milk,  one  teaspoonful  of  cream  tartar,  one-half  teaspoonful  of  soda. 
Jelly. — One  cup  of  sugar,  two  tablespoonfuls  of  butter,  two  eggs  and 
juice  of  two  lemons ;  beat  together  and  place  in  a  vessel  of  hot  water 
and  boil  until  thick  as  jelly. 

Mary  J.  Conlin,  West  Elizabeth,  Pa. 


AUNT  BRIDGET'S  CAKE. 

One  cup  of  butter,  one  cup  of  sngar,  one  cup  of  molasses,  four  cups 
of  flour,  three  eggs,  one  teaspoonful  of  soda ;  flavor  with  cinnamon. 

Miss  C.  Hay,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  85  ' 

SMOKY  CITY  CAKE. 

Fourteen  ounces  of  granulated  sugar,  twelve  ounces  of  white  butter, 
one  egg,  about  thirteen  whites,  eight  ounces  of  fine  flour,  ten  ounces  of 
corn  starch,  juice  of  one  lemon,  one-half  cupful  of  Mier's  flavoring 
extracts;  clout  beat  whites  to  froth;  cream  the  butter  and  sugar 
together ;  add  the  whites  a  little  at  a  time;  then  starch  and  flour  5 
then  lemon  juice,  flavorings  and  milk;  beat  well. 

M.  Blocher,  Pittsburgh,  Pa. 


CUSTARD  CAKE. 

Two  cups  of  sugar,  one-half  cup  of  butter,  one  cup  of  milk,  two 
eggs,  yolks  and  whites  beaten  separately  ;  mix  together  and  flavor  with 
lemon  or  vanilla  ;  add  two  and  a  half  cups  of  flour  having  mixed  in 
it  three  teaspoonfuls  of  baking  powder  ;  bake  in  jelly  cake  pans.  For 
the  Custard. — Take  two  cups  of  milk  ;  when  it  boils  add  two  heaping 
teaspoonfuls  of  corn  starch,  two  eggs  well  beaten,  one-half  cup  of 
white  sugar ;  flavor  with  same  as  in  cake  ;  put  the  custard  between 
the  layers  of  the  cake  while  both  are  warm. 

LuE  Graff,  Blairsville,  Pa. 


DELICATE  CAKE. 

Three  fourths  pound  of  flour,  six  ounces  of  butter,  six  ounces  of 
sugar,  whites  of  six  eggs,  one-half  pint  of  milk,  a  pinch  of  ammonia  ; 
flavor  with  extract  of  peach ;  bake  in  square  cake  pans  lined  with 
paper. 

M.   Beocher,  Pittsburgh,  Pa. 


ROMAN  CREAM  CAKE. 

Eight  ounces  of  fresh  grated  cocoanut,  one  pound  of  sugar,  four 
large  oranges,  two  lemons,  four  ounces  of  butter,  six  yolks  and  two 
whole  eggs;  grate  the  rinds  and  squeeze  the  juice  of  the  oranges  and 
lemons  into  the  sugar  and  bring  it  to  a  boil,  making  a  flavored  syrup ; 
throw  in  the  butter,  then  the  cocoanut,  and  boil  five  minutes ;  stir  in 
the  eggs  and  cook  slowly  till  thick  ;  spread  between  layers  of  delicate 
cake. 

M.  Blocher,  Pittsburgh,  Pa. 


86  Pittsburgh  Cook  Book. 

LADY  CAKE. 

Take  three-fourths  of  a  cup  of  butter  beaten  to  a  cream,  add  two  cups 
of  white  sugar,  one  cup  of  sweet  milk,  four  eggs  beaten  stiff  and  three 
cups  of  flour,  with  one  measure  of  baking  powder,  first  mixing  the 
powder  with  the  flour  and  passing  both  through  a  sieve. 

Mrs.  H,  Barrett,  Pittsburgh,  Pa. 


JELLY   CAKE. 

Two  cups  of  sugar,  one  cup  of  butter,  one  cup  of  milk,  five  eggs, 
three  teaspoonfuls  of  baking  powder. 

A.  M.  Ghrist,  Blairsville,  Pa. 


WATERMELON  CAKE. 

White  Part. — Two  cups  of  white  sugar,  two-thirds  of  a  cup  of  butter, 
two-thirds  of  a  cup  of  sweet  milk,  whites  of  five  eggs,  two  teaspoonfuls  of 
baking  powder,  three  teacups  of  flour  ;  flavor  to  suit  taste.  Red  Part. — 
One  cup  of  red  sugar,  one-half  cup  of  butter,  two-thirdsof  a  cup  of  sweet 
milk,  two  cups  of  flour,  one  teaspoonful  of  baking  powder,  whites  of 
five  eggs  and  one-half  pound  raisins  for  seeds  ;  in  filling  the  cake  pan 
put  white  part  outside  and  red  in  middle ;  drop  raisins  in  red  part  for 
seeds. 

Mrs.  D.  M.  Weston,  Derry  Station,  Pa. 


SCOTCH  CAKE. 

Two  ounces  of  the  following  spices  :  Cinnamon,  allspice  and  mace, 
one  and  a  half  pounds  of  sugar,  one-half  pound  of  butter,  three  and  a 
half  pounds  of  flour,  three  eggs  ;  roll  out  thin  and  bake  in  a  moderate 
oven. 

M.  Blooher,  Pittsburgh,  Pa. 


HOT  WATER  CAKE. 

One  cup  of  granulated  sugar,  three  eggs;  beat  until  sugar  is  dis- 
solved ;  add  one-third  cup  of  boiling  water ;  stir  well  while  adding  ; 
then  sifc  one  heaping  cup  of  flour,  with  one  heaping  teaspoonful  of 
baking  powder;   stir  until  smooth  ;   flavor  and  bake  in  a  quick  oven. 

Mrs.  Anna  Benford,  Johnstown,  Pa. 


J.  M.  GUSKY, 

THE 

^.^c^^xo^  -#  CLOTSI^ER, 


300  TO  400  Market  Street, 

From  Third  to  Fourth  Aveues,  "p;  j.  j.  j^1_,  ,  y.Q."|—         "Pn 


— —  CLOTHINa — ^ 

Hats,  Gaps,  I^oots,  ShoGs, 


:puK.isrzsx3:iisrc3-  a-oo3DS. 

Low^est  Prices  and  Satisfaction  Guaranteed. 

ANTHONY  MEYER.  L.  VILSACK.  HENRY  ARNOLD, 

E.  FRAUENHEIM.  A.  FRAUENHEIM. 

MEYER,  ARNOLD  &  CO,,  LIMITED, 

(SUCCESSORS  TO  JOSEPH  MEYER  &  SON,) 

Fine  &  Plain  Furniture 

Nos.  68,  70,  72  and  74  Diamond  St. 

Below  Smithfield  Street< 
—AND— 

NO.  806  LIBERTY  ST.  PITTSBU  RGH  ,  PA. 


Undertaking  in  all  its  Branches 

PROMPTLY   ATTENDED   TO,    AT 

11-4-3    PENN    AVBNUE. 


88  Pittsburgh  Cook  Book. 

NEAPOLITAN  CAKE. 

White  Part. — One-half  cup  of  butter,  two  cups  of  white  sugar,  one 
cup  of  sweet  milk,  one  cup  of  corn  starch,  two  cups  of  flour,  whites  of 
four  eggs,  two  teaspoonfuls  of  baking  powder.  Dark  Fart. — One  cup 
of  brown  sugar,  one  cup  of  butter,  one-half  cup  of  molasses,  one-half 
cup  of  strong  coffee,  two  and  a  half  cups  of  flour,  two  eggs,  one  tea- 
spoonful  of  soda,  one  teaspoonful  of  cinnamon,  one  teaspoonful  of 
cloves,  one-half  cup  of  raisins,  one-half  cup  of  currants,  one-fourth 
cup  of  citron,  one  nutmeg. 

Mrs.  J.  M.  Keister,  Irwin's  Station,  Pa. 


WHITE  CAKE. 

Three  cups  of  sugar,  one  cup  of  butter,  one  cup  of  sweet  milk,  four 
cups  of  flour,  whites  of  eight  eggs  beaten  to  a  stiff"  froth,  three  tea- 
spoonfuls  of  baking  powder  ;  lemon  flavoring. 

Mrs.  J.  B.  Mitchell,  Pittsburgh,  Pa. 


EXCELLENT   CAKE. 

One  cup  of  butter,  two  cups  of  pulverized  sugar,  one  cup  of  sweet 
milk,  three  cups  of  flour,  half  cup  of  corn  starch,  four  eggs,  two  tea- 
spoonfuls  of  baking  powder,  two  teaspoonfuls  of  lemon  extract. 

Mrs.  J.  C.  Naser,  Pittsburgh,  Pa. 


MOUNTAIN  CAKE. 

Two  cups  of  sugar,  one  cup  of  butter,  four  eggs,  one-half  cup  of 
milk,  five  cups  of  flour,  one  teaspoonful  of  soda,  two  teaspoonfuls 
of  cream  tartar. 

Mrs.  Jennie  Days,  Pittsburgh,  Pa. 


MONT  BLANC  CAKE. 

Two  cups  of  pulverized  sugar,  three-fourths  cup  of  butter  creamed 
with  sugar ;  add  one  cup  of  sweet  milk,  three  cups  of  sifted  flour, 
whites  of  five  eggs  well  beaten  and  four  teaspoonfuls  of  baking  powder. 

Mrs.  E.  L.  Oakes,  Blairsville,  Pa. 


Pittsburgh  Cook  Book.  ^" 


SPICED  MOUNTAIN  CAKE. 

To  the  yolks  of  five  eggs  well  beaten  add  one  cup  of  sugar,  one-half 
cup  of  butter,  one  and  a  half  cups  of  sweet  milk,  one  teaspoonful  of 
ground  cinnamon,  grate  one  nutmeg,  the  whites  of  two  eggs  well 
beaten,  one  and  a  half  cups  of  flour  having  in  it  one  and  a  half 
measures  of  Banner  baking  powder  ;  bake  in  jelly  cake  pans  and 
when  cold  spread  with  icing. 

Ada  Boyle,  Allegheny  City,  Pa. 


HECLA  CAKE. 


Two  cups  of  sugar,  four  eggs  beaten  separately,  one  cup  of  boiling 
water,  three  and  a  half  cups  of  flour,  three  heaping  teaspoonfuls  of 
baking  powder  ;  flavor  with  a  little  lemon  or  vanilla. 

Miss  M.  Zimmer,  Blairsville,  Pa. 


QUEEN  CAKE. 

One  pound  of  sugar,  eight  eggs,  two  pounds  of  flour,  one-half 
pint  milk,  one-half  ounce  of  ammonia  ;  rub  butter  and  sugar ;  then  add 
milk  and  ammonia  ;  stir  well ;  then  add  flour;  bake  in  square  pans,  with 
a  few  currants  on  top,  and  in  a  slow  oven. 

M.  Blocker,  Pittsburgh,  Pa. 


PEARL  CAKE. 

Two  cups  of  white  sugar,  two  cups  of  flour,  three-fourths  of  a  cup  of 
sweet  milk,  one-half  cup  of  butter,  whites  of  six  eggs,  two  teaspoon- 
fuls of  baking  powder ;  cream  the  sugar  and  butter,  add  a  little  milk 
and  flour,  then  the  rest  of  the  ingredients. 

Mrs.  Wm.  Walker,  Pittsburgh,  Pa. 


RIBBON  CAKE,  No.  1. 

Take  one-half  cup  of  sugar,  two  and  a  half  cups  of  flour  into  which 
has  been  sifted  two  heaping  teaspoonfuls  of  Banner  baking  powder, 
one  cup  of  butter,  one  cup  of  sweet  milk  and  four  eggs;  divide  into 
three  parts ;  to  one  part  add  one  cup  of  raisins  and  one  cup  of  cur- 
rants ;  spice  to  taste  and  bake  ;  then  put  the  part  with  the  fruit  between 
the  other  two,  spreading  it  very  thin. 

Mrs.  S.  B.  Stewart,  Florence,  Pa. 


90  Pittsburgh  Cook  Book. 

RIBBON  CAKE,  No.  2. 

Two  cu])s  of  sugar,  two-thirds  of  a  cup  of  butter,  three  cups  of  flour, 
one  cup  of  milk,  three  eggs  well  beaten,  one  teaspoonful  of  cream  tartar, 
one-half  teaspoonful  of  soda  ;  flavor  with  lemon  ;  bake  two-thirds  of 
this  in  two  tins ;  to  the  remaining  third  add  one  tablespoonful  of  mo- 
lasses, one  cup  of  chopped  raisins,  one-half  cup  of  currants,  a  small 
piece  of  citron  chopped  fine,  one  tablespoonful  of  flour  and  one  tea- 
spoonful of  all  kinds  of  spice ;  bake  thin  in  one  tin  ;  put  these  three 
layers  together  with  a  little  jelly  or  white  of  an  egg,  placing  the  fruit 
part  between  the  other  two  layers. 

Mrs.  a.  E.  Hunt,  Pittsburgh,  Pa. 


ERIE  MOUNTAIN  CAKE. 

One  cup  of  butter,  three  cups  of  sugar,  one  cup  of  sweet  milk,  three 
and  a  fourth  cups  of  flour,  six  eggs,  two  teaspoonfuls  of  baking  powder. 

Mrs.  a.  H.  Faulkner,  Erie,  Pa. 


FEATHER  CAKE. 

Three  eggs,  two  cups  of  sugar,  one  cup  of  sweet  milk,  one-half  cup 
of  butter,  two  measures  of  baking  powder,  flour  to  stiffen ;  flavor  to 
taste. 

Mrs.  a.  C.  Keepers,  Latrobe,  Pa. 


YELLOW  CAKE. 

Yolks  of  eight  eggs,  two  teacups  of  sugar,  one  teacup  of  butter,  one 
teacup  of  milk,  three  teacups  of  flour,  three  teaspoonfuls  of  baking 
powder,  one  teaspoonful  of  vanilla. 

Miss  ]3ert  Sheaffer,  Pittsburgh,  Pa. 


FRENCH  TEA  CAKE. 

Beat  twenty  eggs  very  good,  dissolve  one  ounce  of  cream  of  tartar 
in  hot  water  and  let  it  stand  to  cool ;  then  put  it  with  the  eggs  and 
beat  again  for  ten  minutes ;  then  add  one-half  pound  of  sugar,  one- 
half  pound  of  flour;  put  in  square  tins  and  bake  in  a  quick  oven. 

M.  Blocher,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  91 


WASHINGTON  CAKE. 

Three  pounds  of  raisins,  one-half  pound  of  citron,  three  and  a  half 
cups  of  flour,  one  and  three-fourths  cups  of  brown  sugar,  two  eggs, 
one  cup  of  sour  cream,  one  nutmeg,  one-half  pound  of  butter,  one  tea- 
spoonful  ol  soda  dissolved  in  hot  water. 

Mrs.  S.  B.  Kennedy,  Erie,  Pa. 


FEATHER  CAKE. 

Take  two  cups  of  sugar,  one-half  cup  of  butter,  two-thirds  of  a 
cup  of  milk,  three  cups  of  flour,  three  eggs  and  three  teaspoonfuls  of 
Banner  baking  powder ;  flavor  with   Ismon  or   vanilla. 

Mrs.  S.  B.  Stewart,  Florence,  Pa. 


MOLASSES  CAKE. 

Beat  together  one  cup  of  butter  and  one  cup  of  brown  sugar ;  add 
one-half  cup  of  molasses,  one  cup  of  milk,  one  egg,  one  and  a  half 
pints  of  flour  sifted  with  one  and  a  half  teaspoonfuls  of  baking  powder. 

Minnie  Roney,  Allegheny,  Pa. 


WHITE  FRUIT  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  three  and  a  half  cups  of  flour. 

one-half  cup  of  corn  starch,  one  cup  of  sweet  milk,  one-half  pound  of 

raisins  chopped,  one-half  pound  of  currants,  four  teaspoonfuls  of  baking 

powder,  whites  of  four  eggs. 

Mrs.  E.  L.  Oakes,  Blairsville,  Pa. 


FRUIT  CAKE. 

One  and  a  half  pounds  of  sugar,  one  pint  of  molasses,  one  and  a 
half  pounds  of  butter,  two  pounds  of  flour,  two  pounds  of  currants, 
two  pounds  of  raisins,  one-half  pound  of  citron,  one  and  a  half  tea- 
spoonfuls of  soda,  one  teaspoonful  of  cloves,  one-half  of  an  ounce  of 
ground  nutmeg,  one  tablespoonful  of  cinnamon,  one  teaspoonful  of 
mace,  twelve  eggs ;  add  the  grated  rind  of  one  lemon. 

Mrs.  Medina  Sterritt,  Allegheny  City,  Pa. 


TaJ^e  ^dT^ice  in  Time. 

Fuj^e  Teas  ctiicl  Coffees, 


Why  buy  trashy  goods  when  you  cannot  drink  them?  Is  it  to  destroy  your 
liealtli  ?  Where  does  tlie  economy  come  in?  Talie  advice  in  time  before  it  is  loo 
late.  Buy  your  Teas  and  Cofl'ees  from  the  old  Reliable  Pioneer  Tea  Ilou»ie, 
that  has  been  been  before  the  people  of  the  U.  S.  for  over  a  Quarter  of  a  Century. 

THE 


GREAT  ATLANTIC  AND  PACIFIC  TEA  CO 

» 

34  FIFTH  AVENUE,  \ 

1703   CARSON  STREET,    I    _     PITTSBURGH,  PA. 

4314  BUTLER  STREET,    j 

118  FEDERAL  STREET,         -     ALLEGHENY,   PA. 

You  will  enjoy  pleasure  and  happiness  in  drinking  their  Teas  and  Coflfees,  long 
ife  and  good  health  by  the  use  of  them. 


DON'T    BE    LED    ASTRAY    BY    HUMBUGS. 

U.SE    A.    A    P.    BAKINC;    POWDER. 


Lamps,  Chandeliers, 

Burners,  Brackets,  Chimneys,  Wicks, 

John  C.Shaler,  Jr. 

No.  417  SMITHFIELD  STREET, 

PITTSBURGH,  PA. 


Pittsburgh  Cook    Book.  93 

VELVET  SPONGE  CAKE. 

Two  cups  of  sugar,  six  eggs  (leaving  out  the  whites  of  three),  one 
cup  of  boiling  hot  water,  two  and  a  half  cups  of  flour,  one  tablespoon- 
ful  of  baking  pow^der  in  the  floiir ;  beat  the  yolks  a  little ;  add  the 
sugar  and  beat  fifteen  (minutes ;  add  the  three  beaten  whites  and  the 
cup  of  boiling  \vater  just  before  the  flour ;  flavor  with  a  teaspoonful  of 
lemon  extract  and  bake  in  three  layers,  putting  between  them  icing 
made  by  adding  to  the  three  whites  of  eggs  beaten  to  a  stiff"  froth,  six 
dessert  spoons  of  pulverized  sugar  to  each  egg ;  add  lemon  to  flavor. 
Mrs.  Ruth  E.  Lenhart,  Derry  Station,  Pa. 

WHITE  SPONGE  CAKE. 

Five  eggs  beaten  separately,  the  yolks  together,  with  one  coffee  cup 
of  white  sugar  united  and  beaten  until  quite  light;  then  add  one 
tablespoonful  of  good  vinegar  and  one  cup  of  flour,  putting  in  a 
tablespoonful  of  flour  and  the  whites  alternately. 

Mrs.  J.  Hay,  Johnstown,  Pa. 


MINUTE  SPONGE  CAKE. 

Beat  three  eggs  two  minutes;  add  one  cup  and  a  half  of  sugar ;  beat 
one  minute  one  cup  of  flour  having  in  it  one  teaspoonful  of  cream  of 
tartar;  beat  one  minute;  add  half  a  cup  of  cold  water  with  half  a  tea- 
spoonful  of  soda ;  add  one  cup  of  flour  ;  beat  one  minute  ;  bake  in  jelly 
tins. 

Mrs.  M.  Laughlin,  Derry  Station,  Pa. 

SPONGE  CAKE. 

Six  eggs,  two  cups  of  sugar;  beat  yolks  and  sugar  to  a  cream ;  add 
five  tablespoonfuls  of  warm  water,  one  teaspoonful  of  vanilla,  two  and 
a  half  cups  of  flour,  with  two  small  teaspoonfuls  of  baking  powder  in 
it ;  then  add  the  whites  beaten  to  a  stiff"  froth ;  bake  in  a  moderately 
quick  oven. 

Miss  Etta  Kober,  Pittsburgh,  Pa. 

CURRANT  CAKE, 

Three  cups  of  flour,  one  cup  of  butter,  three  eggs,  oue^cup  of  water 
or  milk,  one  measure  of  baking  powder,  one  cup  of  currants. 

Mrs.  Geo.  Larimer,  Pittsburgh,  Pa. 


94  PiTTSBriRGH  Cook  Rook. 


PERFECTION   CAKE. 

Three  cups  of  sugar,  three  cups  of  flour,  one  cup  of  butter,  one  cup 
of  milk,  one  cup  of  corn  starch,  the  whites  of  twelve  eggs  beaten  to  a 
stiff  froth ;  before  sifting  the  flour  put  in  three  teaspoonfuls  of  baking 
powder;  sift  all  together;  dissolve  the  corn  starch  in  the  milk  and  add 
it  to  the  butter  and  sugar  well  beaten  together;  then  add  the  flour  and 
whites  of  the  eggs;  never  beat  in  a  tin  dish. 

Mrs.  G.  M.  Murphy,  Pittsburgh,  South  Side. 


PORK  CAKE. 

One  pound  of  fat  pork  without  any  lean  ;  cut  up  fine;  simmer  on 
stove  in  three  pints  of  water  until  dissolved  ;  put  in  one  pound  of 
sugar,  one  pint  of  molasses,  two  pounds  of  raisins,  one  pound  of  cur- 
rants, one  piece  of  citron,  three  nutmegs  grated,  three  tablespoonfuls 
of  soda ;  stiffen  with  flour  and  bake  in  three  cakes ;  it  will  keep  a 
month. 

Mrs.  W.  Cramp,  Crafton,  Pa. 


DATE  CAKE. 

One  pound  of  dates,  eight  eggs,  three-fourths  cup  of  cracker  flour, 
one  teaspoonful  of  baking  powder,  one  cup  of  sugar,  one  teaspoonful 
of  cinnamon,  one-fourth  teaspoonful  of  cloves,  a  little  nutmeg ;  mix 
together  and  add  the  dates  well  floured. 

Mrs.  Davison,  Pittsburgh,  East  End. 

WHITE  FRUIT  CAKE. 

Whites  of  eight  eggs,  three-fourths  cup  of  butter,  three-fourths  cup 
of  sweet  milk,  two  cups  of  white  sugar ;  flavor  with  lemon,  one  pound 
of  citron  chopped  fine,  one  pound  of  prepared  cocoanut,  flour  and 
baking  powder  in  proportion. 

Mrs.  R.  Aughinbaugh,  Pittsburgh,  Pa. 


DERRY  CAKE. 

Six  eggs,  leaving  out  the  whites  of  three,  two  cups  of  sugar,  two  and 
one-half  cups  of  flour,  three  teaspoonfuls  of  baking  powder  sifted  with 
the  flour,  one  cup  of  boiling  water  stirred  in  before  adding  flour. 
Custard. — One  cup  of  milk,  one-half  cup  of  sugar,  one  egg,  one  tea- 
spoonful of  corn  starch ;  boil  and  let  cool. 

Mrs.  Naomi  Berry,  Derry  Station,  Pa. 


Pittsburgh  Cook  Book.  95 

LIBERTY    CAKE. 

Three  eggs  beaten  one  minute,  add  one  and  one-half  cups  of  sugar 
beaten  five  minutes,  one  cup  of  flour  beaten  one  minute,  one-half  cup 
of  cold  water  and  another  cup  of  flour,  in  which  has  been  mixed  two 
teaspoonfuls  of  baking  powder  beaten  one  minute  ;  bake  in  a  slow 
oven, 

Mrs.  a.  Cunningham,  Pittsburgh,  Pa. 


BOILED  ICING  FOR  CAKE. 

One  cup  granulated  sugar,  three  teaspoonfuls  of  water ;  boil  until 
thick  enough  to  string  from  the  spoon  ;  then  beat  white  of  one  egg  and 
add  to  this  and  beat  all  together  until  cold ;  flavor  with  vanilla. 

Mrs.  Kennedy,  Erie,  Pa. 


ICING. 

Two  cups  of  sugar,  one-half  cup  of  water;  dissolve  and  then  boil 
three  or  four  minutes;  have  the  white  of  one  egg  beaten  stifl'and  then 
pour  together ;  beat  until  nearly  cold,  then  flavor  to  taste. 

Mrs.  Wm.  Walker,  Pittsburgh,  Pa. 


CHOCOLATE  CREAM  CAKE. 

Two  cups  sugar,  one  cup  of  milk,  one-half  cup  of  butter,  whites  of 
six  eggs,  three  cups  of  flour;  bake  in  layers;  two  teaspoonfuls  of 
baking  powder.  Icing. — Two  cups  of  sugar,  one-half  cup  of  water  • 
boil  together  five  minutes  ;  beat  till  cool ;  spread  on  cake  ;  have  melt- 
ed one-half  cake  of  Baker's  chocolate  and  spread  over  the  sugar. 

Mrs.  W.  a.  Stewart,  Johnstown,  Pa. 

APPLE  FILLING  FOR  CAKE. 

One  grated  lemon,  one  large  apple  grated,  one  cup  of  sugar,  one 
egg  ;  boil  four  minutes. 

Mrs.  E.  Chapman,  Erie,  Pa. 


WINSOR  CAKE. 

One  and  one-half"  cups  of  sugar,  one-half  cup  of  butter,  one-half 
cup  of  sweet  milk,  one-half  grated  nutmeg,  one  egg,  one-half  teaspoon- 
ful  soda  and  one  teaspoonful  of  cream  of  tartar,  flour  to  make  a  soft 
dough  ;  bake  in  a  quick  oven, 

Nannie  E.  Horrell,  Ligonier,  Pa. 


96  Pittsburgh  Cook  Book. 

CREAM  PUFFS,  No.  1. 

Six  ounces  of  lard,  six  ounces  of  flour,  one-half  pint  of  water,  eight 
to  ten  eggs,  as  much  ammonia  as  the  point  of  a  knife  will  hold  ;  place 
the  water  and  lard  upon  a  brisk  fire  to  boil  ,  stir  in  your  flour  with  a 
paddle  so  long  until  a  smooth  compact  paste  has  resulted  ;  then  remove 
quickly  from  fire,  throw  into  a  wooden  bowl  ;  now  warm  your  eggs 
and  work  them  in  two  at  a  time  until  a  soft  smooth  paste  is  the  result ; 
when  all  is  ready  add  the  ammonia;  drop  on  lightly  floured  pans  and 
bake  in  brisk  oven  ;  when  done  cut  open  with  a  sharp  knife  on  one 
side  to  the  middle.  Filling. — One  quart  of  cream  boiled  on  fire  ;  then 
stir  in  a  mixture  of  six  yolks  of  eggs,  six  ounces  of  sugar,  one  spoon- 
ful of  vanilla,  two  ounces  of  flour  well  mixed  ;  boil  until  thick. 

M.  Blocher,  Pittsburgh,  Pa. 


CREAM   PUFFS,  No.  2. 

Two-thirds  of  a  cup  of  butter,  one-half  pint  of  water,  one  and  three- 
fourths  pints  of  flour,  five  eggs  ;  put  the  water  and  butter  in  a  pan, 
when  it  boils  stir  in  the  dry  flour ;  when  it  cools  beat  the  eggs  sepa- 
rately and  stir  in  ;  drop  a  spoonful  in  each  on  a  large  pan  ;  bake  about 
twenty-five  minutes  in  a  hot  oven.  Cream. — One  egg,  one-half  cup  of 
sugar,  one-half  pint  of  milk;  let  it  boil  until  thick  ;  put  a  little  of  this 
in  each  puflT. 

'  Mrs.  H.  p.  Hartley,  Pittsburgh,  Pa. 


LADY  FINGERS. 

Two  eggs,  one  cup  of  sugar,  one-half  cup  of  butter  beaten  to  a  cream 
four  tablespoonfuls  of  sweet  milk,  two  teaspoonfuls  of  baking  powder, 
enough  flour  to  stir  stiff"  with  a  spoon,  flavor  with  lemon  or  vanilla; 
roll  and  sprinkle  with  sugar;  press  lightly  with  rolling  pin  to  keep 
sugar  from  falling  off";  cut  with  a  long  narrow  cutter  ;  do  not  let  them 
touch  in  pan ;  bake  in  a  quick  oven. 

Mrs.  a.  Smith,  Pittsburgh,  Pa. 


SUGAR  CAKES. 

One  and  one  half  cups  sugar,  one  egg,  one-half  cup  of  butter,  one- 
half  cup  of  sweet  milk,  one  teaspoonful  of  soda,  one  teaspoonful  of 
cream  of  tartar,  spice  to  taste ;  bake  on  buttered  tins  quickly  and  they 
will  give  satisfaction. 

Mrs.  Jennie  Horrell,  Latrobe,  Pa. 


Pittsburgh  Cook  Book.  97 

JUMBLES. 

Three  eggs,  one-half  cup  of  butter,  one  heaped  cup  of  sugar,  one 
teaspoonful  of  soda,  flour  for  a  soft  dough  ;  roll,  sprinkle  thickly  with 
sugar ;  cut  round  with  hole  in  center. 

Mrs.  Glosser,  Pittsburgh,  Pa. 


COCOANUT  JUMBLES. 

Three  grated  cocoanuts,  two  pounds  of  sugar,  two  pounds  of  butter, 
two  pounds  of  flour,  three  eggs  ;  mix  all  together  ;  break  out  in  small 
pieces  about  the  size  of  a  hickory  nut ;  spread  some  powdered  sugar 
on  the  board  ;  cover  and  roll  them  out  in  the  sugar  about  four  inches 
long ;  place  them  on  flat  pans  and  join  the  ends  and  form  a  ring. 

M.  Blocker,  Pittsburgh,  Pa. 

CREAM  CAKES. 

One  pint  of  water,  one-half  pound  of  butter,  three-fourths  pound  of 
flour,  ten  eggs ;  boil  water  ;  when  boiling  put  in  butter,  then  stir  in 
flour;  stir  all  five  minutes  ;  cool  and  stir  in  ten  eggs,  one  teaspoonfjl 
of  soda ;  then  drop  in  greased  pans  ;  bake  in  a  quick  oven  twenty 
minutes.  Cream. — One  cup  of  flour,  one  quart  of  milk,  two  cups  of 
sugar,  four  eggs  ;  boil  milk  and  sugar ;  when  boiling  add  eggs,  well 
beaten,  and  flour;  when  done  add  vanilla  and  lemon  to  taste  ;  when 
the.  cakes  are  baked,  open  by  cutting  around  the  edge  ;  remove  the 
center,  which  makes  the  opening  to  be  filled  with  the  above  mixture. 

Mrs.  Clara  Colvin. 


COCOANUT  CAKES. 

Two  cups  of  grated  cocoanut,  one  cup  of  sugar,  two  tablespoonfuls  of 
flour  and  the  whites  of  three  eggs  beaten  stiff";  bake  on  buttered  paper 
in  a  quick  oven. 

Miss  Ida  Welsh,  Pittsburgh,  Pa. 


WHITE  COOKIES. 

Two  cups  of  sugar,  two-thirds  of  a  cup  of  butter,  one  cup  of  sweet 
milk,  one  egg,  nutmeg  and  three  pints  of  flour,  one  and  one-half 
measures  of  baking  powder ;  roll  thin  and  bake  quickly. 

7  Mrs.  D.  Coulter,  Bolivar,  Pa. 


KORNBLUM. 


ScieH^tllio    QpticicVW^ 


No  37    FIFTH    AVENUE, 

Bet.  Wood  and  Market  St. 


-'^PITTSBURGH,  PA. 


THE  LARGEST  AND  BEST  STOCK  OF 

SJE^BCTJ^CLES^ll^JEYE  GLJlSSJES, 

In  Gold.  Silver,  Steel  and  Zylonlte  Frames. 

J.  L.  LINDSEY, 


MANUFACTURER  OF 


marbleImantels;^ 


Sllat^Mc,  QinMizicaw  Sc  Scotch  ^zcv^nH'c 
MONUMENTS  AND  GRAVESTONES, 

Do.  271D  P@qri  Hu@.      JPittsbusrqlx.FCL. 

Bet.  27th  and  28th  Sts.  <i/  ■' 


STONE    WORK    IN    ALL    ITS    BRANCHES. 


Pittsburgh  Cook  Book.  99 


BRITTLE  SWEETS. 

Three  quarts  of  sifted  flour,  one  pound  of  butter,  three  eggs,  one 
pint  of  sweet  cream ;  beat  the  eggs  well  and  mix  with  the  cream ;  rub 
the  butter  into  the  flour  and  add  the  cream  and  eggs  to  the  consistency 
of  pastry,  but  do  not  knead,  as  it  will  make  the  dough  tough ;  fold  the 
dough  in  a  napkin  and  put  in  a  cool  place  for  several  hours  (it  must 
not  be  frozen — the  time  for  cooling  should  be  not  less  than  three  hours, 
more  than  this  will  not  affect  it);  after  having  cooled,  roll  in  one  di- 
rection (never  crosswise,)  for  three-quarters  of  an  hour,  or  until  the 
appearance  of  small  blisters  on  the  surface  ;  then  roll  out  the  dough 
to  about  an  eighth  of  an  inch  thick  and  cut  into  any  desired  shape 
and  drop  into  hot  lard  ;  do  not  prick  them  while  frying;  when  fried 
roll  them  in  sugar  that  has  previously  been  mixed  with  cinnamon, 
about  one-half  ounce  of  cinnamon  to  one  pound  of  sugar.  The  above 
are  nice  when  wrapped  around  cylindrical  tin  forms  of  one  inch  di- 
ameter and  three  inches  long,  tied  with  cord. 

M.  Katie  Kreutzer,  Pittsburgh,  Pa. 

GINGER  SNAPS,  No.  1. 

Two  cups  of  Orleans  molasses,  one  cup  of  brown  sugar,  one  cup  of 
butter  or  butter  and  nice  fresh  lard  melted  together,  two  tablespoon- 
fuls  of  ginger,  one  teaspoonful  of  ground  cloves,  one  teaspoonful  of 
soda,  add  flour  enough  to  roll  thin,  and  bake  in  a  quick  oven. 

Mrs.  Anna  Benford,  Johnstown,  Pa. 


GINGER  SNAPS,  No.  2. 

Two  cups  of  molasses,  one  cup  of  lard  boiled  together,  two  table- 
spoonfuls  of  ginger,  two  teaspoonfuls  of  soda,  one  teaspoonful  of  salt, 
a  little  cayenne  pepper,  flour  to  stiffen  ;  roll  thin. 

Mrs.  Bossart,  Latrobe,  Pa. 


COOKIES. 

Two  cups  of  sugar,  one  cup  of  butter,  four  eggs,  one  cup  of  milk, 
three  teaspoonfuls  of  baking  powder  mixed  with  flour  ;  roll  thin. 

Miss  Mary  Zimmers,  Blairsville,  Pa. 


100  Pittsburgh  Cook  Book. 


SAND  TARTS. 

Two  pounds  of  flour  and  one  and  a  fourth  pounds  of  butter  rubbed 
together,  two  pounds  of  sugar,  three  eggs ;  after  they  are  all  rolled 
thin  wet  them  with  egg  and  sprinkle  granulated  sugar  over  before 
baking;  bake  until  a  light  brown. 

Mr8.  Stofiel,  Pittsburgh,  Pa. 


CHRISTMAS  CAKE. 

One  pint  of  molasses,  one  coffee  cupful  of  brown  sugar,  one  coffee 
cupful  of  butter,  one  tablespoonful  of  ginger,  and  one  heaping  tea- 
spoonful  of  soda  dissolved  in  one  tablespoonful  of  hot  water;  mix 
very  thick  with  flour  and  roll  thin. 

SA.DIE  KiEE,  Pittsburgh,  Pa. 


JELLY  ROLL,  No.  1. 

One  cup  of  sugar,  one  cup  of  flour,  one  egg,  one  teaspoonful  of  cream 
tartar,  one-half  teaspoonful  of  soda ;  mix  cream  tartar  with  a  cup  of 
flour ;  dissolve  soda  with  a  little  milk  and  put  in  the  last  thing ;  bake 
in  a  hot  oven  ;  roll  while  hot. 

Mrs.  Focer,  Pittsburgh,  Pa. 


JELLY  ROLL,  No.  2. 

Two  eggs,  one  cup  of  brown  sugar,  two  tablespoonfuls  of  sour  milk, 

one  teaspoonful  of  soda,  flour  to  make  a  stiff  batter ;  bake  in  a  bread 

pan. 

Maggie  Hammers,  Bolivar,  Pa. 


CHOCOLATE  JUMBLES. 

Two  ounces  of  chocolate,  two  pounds  of  pulverized  sugar,  whites  of 
six  eggs ;  dissolve  the  chocolate  in  a  pan,  mix  in  the  sugar  and  whites 
of  eggs,  lay  out  on  a  floured  pan,  and  let  stand  one-half  hour  or  more 
before  you  bake  in  a  moderate  oven. 

M.  Blocher,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  101 


CRULLERS. 

Two  cups  of  sugar,  two  eggs,  a  piece  of  butter  the  size  of  an  egg, 
two  teaspoonfuls  of  cream  tartar  and  one  of  soda,  enough  flour  to 
stiffen  for  rolling ;  cut  with  a  doughnut  cutter  and  fry  in  hot  lard. 

Mrs.  Biggert,  Idlewood,  Pa. 


CREAM  COOKIES. 

Two  cups  of  sugar,  two  eggs,  one  cup  of  sour  cream,  one  cup  of  but- 
ter, one  teaspoonful  of  soda,  one  teaspoonful  of  lemon,  flour  enough  to 
make  a  dough  as  soft  as  can  be  rolled. 

Jennie  Rossart,  Latrobe,  Pa. 


DOUGHNUTS. 

Two  cups  of  sugar,  four  eggs,  one  and  a  half  cups  of  milk,  two  tea- 
spoonfuls  of  baking  powder,  one-half  ounce  of  salt,  some  grated  nut- 
meg, three  tablespoonfuls  of  melted  lard  ;  stiffen  with  flour  and  roll 
out  and  fry  in  hot  lard, 

Mrs.  G.  W.  Hay,  Pittsburgh,  Pa. 


RAISIN  COOKIES. 

Three  eggs,  one  cup  of  batter,  one  and  a  half  cups  of  sugar,  one  cup 
of  chopped  raisins,  one  teaspoonful  of  soda  dissolved  in  a  little  milk, 
one  teaspoonful  of  spices  mixed  ;  roll  a  little  thicker  than  ordinary 
cookies. 

Mrs.  C.  F.  Bilheimer,  Irwin  Station,  Pa. 


KITTY'S  CAKE. 

Take  three  eggs,  two  teacups  of  sugar,  one  teacup  of  flour,  one  tea- 
cup of  milk,  four  cups  of  flour  and  three  teaspoonfuls  of  baking  pow- 
der ;  after  this  is  well  beaten  divide  it  in  three  parts  ;  to  one  part  add 
one  teacup  of  raisins  chopped  with  a  few  currants,  two  tablespoonfuls 
of  molasses,  one  teaspoonful  of  cinnamon,  one  teaspoonful  of  cloves, 
one  teaspoonful  of  vanilla  and  one-fourth  teaspoonful  of  nutmeg";  bake 
in  three  shallow  pans,  and  put  the  dark  cake  betweec  the  others,  with 
icing  between  and  on  top. 

Mrs.  D.  W.  Blackburn,  Pittsburgh,  Pa. 


102  Pittsburgh  Cook   Book. 


GlINCiERBREAD,  No.  1. 

One  cup  of  sugar,  one  cup  of  raolasses,  one  cup  of  butter,  three  eggs, 
one  teaspoonful  of  soda  dissolved  in  one  cup  of  hot  water,  three  and  a 
half  cups  of  flour,  spice  to  taste  ;  bake  in  slow  oven. 

Mrs.  Bruerton,  Pittsburgh,  Pa. 


SOFT  GINGERBREAD,  No.  2. 

Two  eggs,  one  cup  of  sour  milk,  one-half  cup  of  molasses,  one-half 
cup  of  sugar,  one  cup  of  butter  and  lard  mixed,  desert  spoon  level 
full  of  soda,  flour  to  stiffen. 

Mrs.  Lynda  McGuire,  Johnstown,  Pa. 


EGGLESS  GINGERBREAD,  No.  3. 

Two  cups  of  raolasses,  one  cup  of  sugar,  one  cup  of  butter,  five  cups 
of  flour,  one  tablespoonful  of  ginger,  one  tablespoonful  of  soda,  enough 
buttermilk  to  make  stiff" as  cake;  bake  in  an  iron  pan. 

Mrs.  Jennie  Drumm,  Pittsburgh,  Pa. 


GINGERBREAD,  No.  4. 

Three  eggs,  one  cup  of  lard,  large  pint  of  molasses,  one  cup  of  but- 
termilk, two  teaspoonfuls  of  soda,  one  tablespoonful  of  ginger,  flour  to 
make  thick  batter;  bake  in  medium  oven. 

Florence  Davis,  Ligonier,  Pa. 


MADELINES. 

Four  eggs,  one  cup  of  butter,  two  cups  of  sugar,  four  cups  of  flour, 
one  cup  of  milk,  three  teaspoonfuls  of  baking  powder;  bake  in  gem 
pans  and  put  three  raisins  on  each  cake. 

Mrs.  Kennedy,  Erie,  Pa. 


Pittsburgh  Cook  Book.  103 


PASTRY. 


PIE  CRUST. 

One  quart  of  flour,  one  pound  of  butter  and  lard  mixed  equally, 
one  teacup  of  cold  water,  a  little  salt ;  mix  as  quickly  as  possible  and 
place  on  the  pie  board  ;  roll  in  thin  layers,  always  rolling  away  from 
you  with  a  light  movement. 

Experience. 


COMBINATION  PIE. 

Five  cups  of  chopped  apples,  one  cup  of  chopped  raisins,  one  cup  of 
citron,  one  cup  of  currants,  molasses,  sugar,  a  little  salt,  a  teaspoon- 
ful  of  cinnamon,  mace,  cloves,  nutmeg,  orange  peel  if  you  like,  or  figs 
and  almonds. 

Mrs.  R.  DeA.  Aughinbaugh,  Pittsburgh,  Pa. 


LEMON  PIE,  No,  J. 

Three  eggs,  one  and  a  half  cups  of  sugar,  two-thirds  cup  of  water, 
two  tablespoonfuls  of  flour,  one  large  lemon  ;  beat  the  yolks  of  eggs 
until  very  smooth,  add  the  sugar,  beat  well,  stir  in  the  flour,  then  the 
water  ;  place  the  vessel  that  contains  this  in  another  vessel  of  boiling 
water,  stir  well  until  done,  then  add  the  juice  of  lemon ;  line  pie  pans 
with  paste,  and  be  sure  to  prick  the  paste  well  with  a  fork  ;  place  in 
the  oven  to  bake ;  when  done  remove  from  oven  and  pour  in  the  cus- 
tard ;  spread  over  them  the  whites  of  the  eggs  beaten  dry  and  smooth, 
with  two  tablespoonfuls  of  sugar ;  return  to  oven  and  brown  slightly. 
The  above  recipe  is  for  two  pies. 

M.  Katie  Kreutzer,  Pittsburgh,  Pa. 


LEMON  PIE,  No.  2. 

One  cup  of  sugar,  two  tablespoonfuls  of  corn  starch,  one  cup  of  boil- 
ing water,  butter  half  the  size  of  an  egg,  the  grated  rind  and  juice  of 
a  lemon  ;  cook  together  till  clear,  and  when  cold  add  the  yolk  of  an 
egg  ;  line  the  plate  with  paste  and  bake  ;  then  fill,  putting  on  the  white 
of  an  egg  with  a  little  sugar  for  icing ;  then  put  in  the  oven  and  brown. 
Mrs.  Anna  Pershing,  West  Elizabeth,  Pa. 


1871. 


d886. 


mi^ 


Artistic   Pliotograplier, 

2  &  4  SIXTH  ST. 

Suspension  Bridge,         PittslbUrghl,^^. 


Near 


With  an  experience  of  more  than  thirty  years  in  bu.siness,  and  fifteen  in 
this  city,  a  reputation  should  be  established. 

Onlv  tiie  best  material  used  and  workmen  employed. 

LIFE  SIZE  PORTRAITS  in  Crayon  and  Pastel.  Personal  attention 
given  to  all  sittings.     Copying  of  all  kinds  done  with  care  and  promptness. 

GALLERY  UP  OSLT  ONE  FLIGHT  OF  STAIRS. 

ESTABLISHED    1827. 

S.  H.  McMASTER, 

THE 

Has  constantly  on  hand  a  Complete  Stock  ot 


H 


\U 


Ladies'  Fancy  Furs  a  Specialty. 

No.  434  MARKET  ST.  (j^ittsbZLl-qh,  JPCL, 

Near  Fifth  Avenue,  cJ  ■> 


^■cries   irE:i=a?   i2-uriex3<TC3-   othe:    sxr3\^iv£Eie. 


Pittsburgh  Cook  Book.  105 


LEMON  PIE,  No.  3, 

Two  lemons  to  two  pies  ;  press  out  the  juice  after  grating  the  rind  ; 
take  two  cups  of  white  sugar,  one  cup  of  milk,  two  tablespoonfuls  of 
corn  starch,  six  eggs ;  beat  the  whites  separate  until  very  light ;  mix 
the  lemons,  sugar,  corn  starch  and  milk  together;  then  pour  it  on 
your  crust  as  you  would  any  other  custard  and  bake  ;  while  the  pie  is 
baking  beat  the  whites  and  stir  in  seven  tablespoonfuls  of  white 
sugar ;  when  the  pie  is  done  spread  this  on  the  top  and  set  in  the  oven 
a  few  minutes  to  brown. 

Mrs.  Laura  Wade,  Pittsburgh,  Pa. 


LEMON  PIE,  No.  4. 

Heat  one  grated  lemon  with  seeds  removed  and  one  cup  of  cold 
water  until  boiling ;  then  add  one  tablespoonful  of  corn  starch  mixed 
in  a  half  cup  of  cold  water;  stir  in  the  yolks  of  two  eggs  and  cook 
preparation  until  thick ;  the  pie  crust  should  be  baked  first,  then  put 
the  mixture  in  it ;  beat  the  whites  of  ihe  eggs  ;  then  add  two  table- 
spoonfuls of  granulated  sugar  and  spread  over  pie,  and   then  put  in 

oven  to  brown. 

Mrs.  John  Meyers,  A^llegheny  City,  Pa. 


PUMPKIN  PIE. 

Take  a  large  sized  pumpkin,  firm  and  of  deep  color;  wash  and  boil 
just  as  you  would  potatoes  with  skin  on;  when  thoroughly  cooked 
pass  carefully  through  sieve,  clearing  it  of  all  lumps,  seeds,  etc. ;  take 
one  cup  of  brown  sugar,  one  cup  of  molasses,  and  mix  well  together; 
beat  the  whites  and  yolks  of  four  eggs  well  together  and  mix  with 
the  pumpkin  thoroughly ;  add  the  molasses  and  sugar,  with  a  pinch  of 
salt,  four  teaspoonfuls  of  ginger,  one  spoonful  of  cinnamon  and  one 
cup  of  milk.     This  should  make  six  pies. 

Mrs.  H.  Barrett,  Pittsburgh,  Pa. 


POTATO  PIE. 

To  one  cup  of  raw  potatoes  grated  add  one  quart  of  sweet  milk, 
boiled  ;  when  cool  add  two  or  three  eggs  well  beaten,  sugar  and  nut- 
meg to  taste ;  bake  without  upper  crust ;  serve  when  fresh.  This 
amount  makes  two  pies, 

Sadie  Tanner,  Frankfort,  Ky. 


106  Pittsburgh  Cook  Book. 


RASPBERRY  PIE. 

Three  cups  of  raspberries,  one  cup  of  sugar  ;  line  pie  plate  with  the 
paste ;  prick  over  with  a  fork  to  prevent  shrinking  and  blistering ;  cut 
a  top  crust  out  a  little  larger  than  the  other ;  prick  this  also  and  bake  ; 
put  the  fruit  and  sugar  in  the  pie  ph  te  and  cover  with  the  top  crust ; 
if  the  fruit  is  ripe  they  will  steam  tender,  if  not  just  return  to  the  oven 
until  hot  enough. 

Mrs.  H,  Barrett,  Pittsburgh,  Pa. 


MERINGUE   PIE. 

One  cup  of  white  sugar,  yolks  of  three  eggs,  one  and  one-half  cups 
of  milk,  two  teaspoonfuls  of  corn  starch,  juice  and  grated  peel  of  one 
lemon,  butter  half  the  size  of  an  egg;  beat  the  yolks  light,  add  sugar 
and  butter  ;  put  the  corn  starch  and  milk  together  and  with  it  the 
lemon ;  put  the  ingredients  together  and  beat  well ;  line  two  pie  pans 
with  rich  paste ;  fill  in  custard  and  bake ;  when  done  spread  with  the 
whites  of  the  eggs  well  beaten  and  sweetened  ;  place  in  the  oven  to 
brown, 

Alice  M.  W.,  New  Florence,  Pa. 


CUST4RD  PIE. 

One  and  one-half  pints  of  milk,  four  eggs,  one  cup  of  sugar,  one  tea- 
spoonful  extract  of  lemon  ;  line  well-greased  pie  plate  one- fourth  inch 
thick;  take  ball  of  paste,  flour  it  well  and  proceed  with  palm  of  left 
hand,  pressed  againt  the  edge,  to  push  the  paste  from  center  into  a 
thick,  high  rim  on  edge  of  plate  ;  fill  while  in  oven  with  sugar,  eggs 
and  milk  beaten,  with  extract  and  strained ;  bake  in  moderate  oven 
twenty  minutes. 

Mrs.  H.  Barrett.  Pittsburgh,  Pa. 


SWEET  POTATO  PIE, 

Slice  cold  boiled  sweet  potates  as  thick  as  bread  and  lay  them  in  a 
pie  plate  that  is  covered  with  paste  ;  put  in  one  tablespoonful  of  vine- 
gar, two  tablespoonfuls  of  sugar  ;  fill  the  plates  with  water  and  sprinkle 
bits  of  butter  and  a  little  flour ;  season  with  allspice  and  bake  with  an 
upper  crust. 

Lucy  De  Armit,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  107 

COCOANLT  PIE,  No.  1. 

Beat  four  eggs  together  and  three  tablespoonfuls  of  sugar,  to  this 
add  one  grated  cocoanut  and  stir  in  one  quart  of  milk  ;  line  a  plate 
with  a  crust  and  bake  in  quick  oven. 

Mrs.  S.  McCune,  Blairsville,  Pa. 


COCOANUT  PIE,  No.  2. 

One  quart  of  milk,  five  eggs,  one  grated  cocoanut,  one  cup  of  sugar; 
beat  eggs  and  sugar  together ;  stir  in  milk  boiling  hot,  add  cocoanut ; 
bake  twenty  minutes. 

Maggie  Johnston,  Apollo,  Pa. 

CREAM  PIE,  No.  1. 

Yolks  of  three  eggs,  one  cup  of  sugar,  one  tablespoonful  of  flour 
or  corn  starch  ;  beat  up  together;  then  add  one  pint  of  sweet  milk  ; 
put  on  a  slow  fire  and  keep  stirring  all  the  time  till  it  gets  stiff;  beat 
up  the  whites  of  the  eggs  and  three  tablf  spoonfuls  of  sugar  ;  flavor  to 
taste  and  put  on  pies. 

Miss  Ida  Welsh,  Pittsburgh,  Pa. 


CREAM  PIE,  No.  2. 

Bake  a  crust  as  for  plain  custard  ;  make  a  custard  of  one  pint  of 
milk,  four  eggs,  one-half  cup  of  sugar  and  a  large  spoonful  of  flour ; 
beat  the  yolks  and  sugar  very  light  and  flavor  with  vanilla ;  have  the 
milk  boiling  over  hot  water  and  pour  this  into  it.  Icing — Take  one- 
half  cup  of  white  sugar  and  beaten  whites  of  four  eggs;  flavor  with 
vanilla ;  bake  the  crust,  then  add  custard,  then  the  icing  and  set  in 
oven  to  brown.     This  makes  two  pies. 

Mrs.  Mame  Phillipps,  Johnstown,  Pa. 


CORN    PIE. 

Take  four  ears  of  good  sweet  corn,  cut  two  ott  and  grate  two  ;  make 
good  short  pie  crust,  roll  and  line  a  pan  ;  put  the  cut  off  corn  in  and 
then  the  grated  ;  pepper  and  salt,  and  butter  the  size  of  a  walnut  and 
one-half  cup  of  water  ;  put  a  layer  of  crust  on  top  and  bake. 

Mrs.  a.  E.  Gulp,  Altoona,  Pa. 


108  Pittsburgh  Cook  Book. 

CRACKER  PIE. 

Soak  ten  crackers  in  one  and  one-half  cups  boiling  water,  add  one 
cup  of  molasses,  one  cup  of  sugar,  one  cup  of  butter,  one  cup  of  raisins, 
two-thirds  cup  of  vinegar,  one-half  nutmeg,  one-half  teaspoonful  ground 
cloves,  one  teaspoonful  of  ground  cinnamon  ;  bake  with  two  crusts, 

Annie  Pope,  Crafton,  Pa. 


MOCK  MINCE  PIE. 

Two  cups  of  sugar,  one  cup  of  molasses,  one  cup  of  rolled  crackers, 
one  cup  of  chopped  apples,  three  cups  of  water,  one  and  one-half  cups 
of  vinegar,  one-half  cup  of  butter,  one  teaspoonful  of  cinnamon,  one 
teaspoonful  of  cloves,  one  teaspoonful  of  nutmeg. 

Mrs.  I.  T>.  Pore,  Latrobe,  Pa. 


ORANtlE  PIE. 

Cream  one-half  cup  of  white  sugar  and  one  tablespoonful  of  butter, 
to  this  add  four  eggs  well  beaten  and  the  grated  rind  and  juice  of  two 
oranges;  just  before  placing  in  the  oven  add  the  whites,  mixed  in 
lightly  and  bake  with  under  crust. 

Mrs.  a.  Riley,  Pittsburgh,  Pa. 


MINCE  MEAT,  No.  1. 

Take  three  pounds  of  beef,  one  and  one-fourth  pounds  of  suet,  two 
pounds  each  of  raisins  and  currants,  one-half  pound  citron,  five  pounds 
of  apples,  one  pint  of  molasses,  nutmeg,  allspice,  cloves  and  cinnamon, 
about  a  teaspoonful  of  each,  three  pounds  of  sugar,  and  thin  to  suit. 

Mrs.  James  Douglas,  Pittsburgh,  Pa. 


MINCE  MEAT,  No.  2. 

Two  pounds  of  beef,  boil  tender  and  chop  fine,  four  pounds  tart  ap- 
ples chopped,  one  pound  of  raisins,  one-half  pound  of  citron,  one-half 
pound  of  suet,  one  tablespoonful  of  cinnamon,  one  nutmeg,  three  pints 
of  cider,  sweeten  to  taste  with  New  Orleans  molasses.  This  makes 
good  mince  meat  and  no  mistake. 

Mrs.  F.  R.  Pinkerton,  Pittsburgh,  Pa. 


PiTTSBURCxH  Cook  Book.  109 

SUMMER  MINCE  MEAT. 

One  cup  of  sugar,  one  cup  of  molasses,  two  cups  of  hot  water,  one- 
half  cup  of  vinegar,  one-fourth  cup  of  butter,  three  eggs,  five  butter 
crackers,  spice  to  taste,  one  cup  of  raisins,  one  cup  of  currants. 

Ella  Welsh,  Pittsburgh,  Pa. 


SALADS  AND  SAUCES. 


CRANBERRY  SAUCE. 

Pick  over  and  wash  the  cranberries,  and  put  in  the  preserving  ket- 
tle with  half  a  pint  of  water  to  one  quart  of  berries  ;  now  put  the 
sugar — granulated  is  the  best — on  the  top  of  the  berries  ;  set  on  the 
fire  and  stir  about  half  an  hour ;  stir  often  to  prevent  burning ;  they 
will  not  need  straining,  and  will  preserve  their  rich  color  cooked  in 
this  way  ;  never  cook  cranberries  before  putting  in  the  sugar ;  less 
sugar  may  be  used  if  you  do  not  wish  them  very  rich. 

Mrs.  a.  Holt,  Pittsburgh,  Pa. 


HARD  SAUCE. 

Two  tablespoonfuls  of  butter  beaten  to  a  cream  ;  add  two  table- 
spoonfuls  of  white  sugar ;  beat  well  together ;  flavor  with  vanilla  or 
lemon ;  this  sauce  is  suitable  for  warm  pie  or  pudding. 

Mrs.  G.  M.  Murphey,  Pittsburgh,  Pa. 


POTATO  SALAD,  No.  1. 

Take  some  cold  boiled  potatoes  and  slice  very  thin  ;  ,'chop  one 
small  onion ;  in  a  salad  dish  put  a  layer  of  potatoes,  then  a  layer  of 
hard  boiled  eggs  sliced  thin,  and  sprinkle  over  them  a  little  chopped 
onion,  salt  and  pepper.  For  Dressing. — Take  half  pint  of  vinegar 
and  let  it  get  hot,  beat  up  two  eggs,  half  a  tablespoonful  of  flour,  a 
tablespoonful  of  sugar,  one  teaspoonful  of  mustard,  a  little  salt  and 
pepper  and  four  tablespoonfuls  of  sweet  cream  ;  stir  this  in  the  vine- 
gar and  let  the  whole  boil  up  till  it  is  like  custard  ;  then  mix  with  the 

salad. 

Mrs.  G.  M.  Murphy,  Pittsburgh,  Pa. 


JROSENBAJCTJl  cf'    CO. 

Nos.  510  &  512  Market  Street, 


OFFERS   A   CHOICE    LINE    OF 


PLUSH  COATS. 

Misses'  Garments,  Dress  and  Cloak  Trimmings,  Kid  Gloves  and 
Corsets,  Hosiery.  Pans,  &c. 

THE    LARGEST    STOCK    OF 

And  Millinery  Goods  in  the  City. 


ALWAYS   THE   LOWEST    PRICES. 


JVo.  29  Fiftlx^i^-ejxjze, 

— ^       J_i.    c<.    Ie)upl  s  C)r)oes. 

CUSTOM  WORK  A  SPECIALTY. 


Pittsburgh  Cook  Book.  Ill 

POTATO  SALAD,  INo.  2. 

Boil  one  dozen  of  potatoes  not  too  soft,  and  cut  into  pieces  the  size 
of  a  chestnut ;  make  a  dressing  of  three  eggs,  one  pint  of  vinegar, 
three  tablespoonfuls  of  sugar ;  let  boil  till  thick  ;  melt  three  table- 
spoonfuls  of  butter  and  pour  it  over  the  potatoes ;  add  a  small  onion 
chopped  fine;  season  with  a  half  teaspoonful  of  celery  seed,  salt,  pep- 
per and  mustard  ;  a  little  chopped  ham  improves  the  salad. 

Mrs.  Anna  Pershing,  West  E'izabeth,  Pa. 


POTATO  SALAD,  No.  3. 

Six  boiled  potatoes  cut  fine,  two  bunches  of  celery,  two  onions,  one 
egg;  chop  this  all  fine.  Dressing. — One  egg,  cup  of  vinegar,  a  little 
sugar,  salt  and  pepper,  small  bit  of  butter ;  let  come  to  a  boil. 

Mrs.  Frank  H.  Torrens,  Pittsburgh,  Pa. 

ALLEGHENY  SALAD. 

Take  two  and  a  half  pounds  of  veal  well  cooked  and  cut  up  fine, 
one-half  head  of  cabbage  and  three  bunches  of  celery  cut  fine ;  then 
add  one  teaspoonful  of  mustard,  one-half  teaspoonful  of  pepper,  one- 
half  pint  of  cream,  one  tablespoonf'ul  of  butter,  three  eggs,  one-half 
pint  of  cider,  with  salt  to  taste ;  mix  well. 

Ella  McCune,  Allegheny,  Pa. 


CHICKEN  SALAD,  No.  1. 

Take  equal  parts  of  celery  and  chicken  ;  for  each  chicken  take  for 
dressing  three  eggs  well  beaten,  add  six  tablespoonfuls  of  sweet  cream, 
three  tablespoonfuls  of  melted  butter,  one  tablespoonful  of  mixed  mus- 
tard, one  tablespoonful  of  salt,  eight  tablespoonfuls  of  strong  vinegar, 
pepper  to  taste ;  cook  in  an  earthen  dish  to  consistency  desired  ;  two 
eggs  boiled  hard,  the  whites  chopped  and  added  to  the  meat,  while  the 
yolks  are  rubbed  smooth  and  added  to  the  dressing. 

Mrs.  Ella  Chapman,  Erie,  Pa. 

CHICKEN  SALAD,  No.  2. 

Breasts  of  two  chickens  cooked  ;  chop  fine  ;  one  head  of  salad,  one 
teaspoonful  of  mustard,  one  teaspoonful  of  black  pepper,  one  teaspoon- 
ful of  salt,  one  and  a  half  cups  of  vinegar;  serve  cold. 

Mrs.  C.  H.  Harkins,  Bolivar,  Pa. 


112  Pittsburgh  Cook  Book. 

CELERY  SALAD. 

Shred  cabbage  very  fine  and  cut  celery  into  small  dice  ;  mix  well 
together  and  sprinkle  with  salt  and  pepper ;  put  one  gill  of  vinegar 
into  a  saucepan  and  stir  in  a  well  beaten  egg;  stir  over  a  hot  fire  till 
as  thick  as  cream  ;  add  a  salt  spoonful  of  mixed  mustard,  a  table- 
spoonful  of  olive  oil,  and  a  teaspoonful  of  sugar  ;  beat  well  together, 
and  when  cold  pour  over  the  cabbage  and  celery. 

Ella  Welsh,  Pittsburgh,  Pa. 


CELERY    SAUCE. 

Chop  celery  and  pour  over  it  the  following  dressing,  yolks  of  three 
eggs,  six  tablespoonfuls  sweet  cream  and  two  teaspoonfuls  of  butter, 
one  and  one-half  teaspoonfuls  of  mustard  and  one  pint  of  good  vinegar, 
stir  all  together  until  it  boils  ;  then  add  a  little  flour  and  water  to 
thicken  slightly  and  remove  from  stove  ;  stir  in  lightly  the  beaten 
whites  of  the  eggs  and  pour  over  celery. 

Mrs.  Irene  Denny,  Ligonier,  Pa. 


SIDNEY  SMITH'S  WINTER  SALAD. 

Two  large  potatoes,  passed  through  kitchen  sieve 

Unwanted  softness  to  the  salad  give  ; 

Of  Mordant  mustard  add  a  single  spoon — 

Distrust  the  condiment  which  bites  too  soon  ; 

But  deem  it  not,  though  made  of  herbs,  a  fault 

To  add  a  double  quantity  of  salt; 

Three  times  the  spoon  with  oil  of  Lucca  crown. 

And  once  with  vinegar  procured  from  town. 

True  flavor  needs  it,  and  your  poet  begs 

The  pounded  yellow  of  two  well-boiled  eggs. 

Let  onion  atoms  lurk  within  the  bowl. 

And,  half  suspected,  animate  the  whole; 

And  lastly,  on  the  favored  compound  toss 

A  magic  teaspoon  of  anchovy  sauce. 

Then,  though  green  turtle  fail,  though  venison's  tough, 

Though  ham  and  turkey  are  not  boiled  enough. 

Serenely  full,  the  epicure  shall  say, 

"  Fate  cannot  harm  me — I  have  dined  to-day." 

Rev.  M.  D.  Lioh liter,  Pittsburgh,  Pa. 


Pittsburgh  Cook    Book.  113 


HORSE  RADISH  SAUCE. 

One  dessert  spoonful  of  olive  oil,  same  quantity  of  powdered  mus- 
tard, one  tablespoonful  of  vinegar,  two  tablespoonfuls  of  grated  horse 
radish  and  one  teaspoonful  of  saJt. 

W.  E.  Megraw,  Pittsburgh,  Pa, 


CABBAGE  SALAD. 

Small  cup  of  vinegar,  butter  the  size  of  an  egg,  one  tablespoonful  of 
sugar,  a  little  salt ;  pour  boiling  on  two  well  beaten  eggs  and  one  tea- 
spoonful  of  mustard ;  return  it  to  the  fire  until  it  thickens  like  a 
custard;  then  add  one-half  cup  of  cream  or  milk  and  a  little  red  pep- 
per ;  have  your  cabbage  prepared  cold  and  pour  dressing  on  while 
warm.     This  is  good. 

Mrs.  D.  Coulter,  Bolivar,  Pa. 

GREEN  TOMATO  SOY. 

Two  gallons  of  green  tomatoes,  sliced  without  peeling,  slice  also 
twelve  good-sized  onions,  two  quarts  of  vinegar,  one  quart  of  sugar, 
two  tablespoonfuls  each  of  salt,  ground  mustard  and  ground  black 
pepper,  one  tablespoonful  of  cloves  and  allspice ;  mix  all  together  and 
stew  until  tender,  stirring  often  lest  they  should  scorch  ;  put  up  in 
glass  jars.     A  good  sauce  for  all  kinds  of  meat  or  fish. 

Lizzie  A.  Covode,  Ligonier,  Pa. 

VEAL  SALAD. 

Two  pounds  of  cold  boiled  veal,  one-half  head  of  cabbage,  two 
bunches  of  celery,  salt  and  pepper  to  taste,  one-fourth  teaspoonful  of 
mustard,  one  teaspoonful  of  celery  seed  ;  chop  all  very  fine  and  mix 
well.  Dressing. — One-half  pint  of  vinegar,  two  eggs,  one-fourth  tea- 
spoonful of  mustard,  one  teaspoonful  of  sugar  ;  heat  the  vinegar  and 
then  stir  this  into  it,  with  the  yolks  of  the  two  eggs  boiled  hard ;  let 
this  come  to  a  boil ;  remove  from  the  fire  and  when  nearly  cold  pour 
it  over  the  salad  and  mix  well ;  garnish  with  the  whites  of  the  eggs. 
Mrs.  Frank  Torrens,  Pittsburgh,  East  End. 

8 


114  Pittsburgh  Cook  Book. 

PREPARED  MUSTARD. 

Take  three  teaspoonfuls  of  ground  mustard,  one  teaspoonful  of  flour, 
two  spoonfuls  if  the  mustard  seems  very  strong,  one-half  teaspoonful 
of  sugar ;  pour  boiling  water  on  these  and  mix  to  a  smooth,  thick 
paste  ;  when  cold  add  vinegar  enough  to  make  ready  for  use  and  serve 
with  salt.     This  resembles  the  French  mustard. 

Mrs.  Wm.  Haney,  Pittsburgh,  Pa. 

OYSTER  SAUCE. 

Take  one-half  pint  of  oysters  and  remove  all  particles  of  shell  and 
place  them  in  a  pint  of  boiling  water  and  let  them  boil  for  three  min- 
utes ;  skim  well  and  stir  in  one-half  cup  of  butter  beaten  to  a  cream, 
with  two  tablespoonfuls  of  flour ;   let  it  come  to  a  boil  ;   serve  with 

turkey. 

Lucy  A.  De  Armit,  Pittsburgh,  Pa. 


CHEESE  roNDTT. 

This  is  a  very  nice  economical  dish  and  takes  the  place  of  a  salad. 
To  make  it  take  one-half  pound  cheese,  two  cups  of  bread  crumbs,  one 
pint  milk,  three  eggs,  a  small  lump  of  butter,  and  a  pinch  of  salt ;  beat 
the  eggs  separately,  then  thoroughly  mix  with  the  other  ingredients ; 
butter  a  pan,  pour  in  and  bake  twenty  minutes  in  a  brisk  oven. 

Katie  Inskeep,  Allegheny  City,  Pa. 


PICKLES. 


SWEET  PICKLES. 

Slice  a  dozen  of  pickles^  one-half  an  ounce  cloves,  one-half  an  ounce 
of  allupice,  one-half  an  ounce  of  cinnamon  to  a  quart  of  boiling  vinegar  ; 
add  one-half  cup  of  sugar ;  pour  over  and  let  stand  till  cold.  You 
can  double  the  amount. 

Mrs.  Annie  Cunningham,  Pittsburgh,  Pa. 


Any  lady  piir- 
cliasino:  this  bonk 
can  obtain  40  lbs. 
Cork  Shavings 


..-^4^<. 


lE^ia 


^3P 


^^ 


fori?2.00.     They 

are   the    MOST 

HEALTHFUL 

bed  in    use. 


MANUFACTURERS  OF 


jMaahin®   Gut   Gorks, 

Cork  Insoles  for  Shoes,  Cork  Shaving  for  Beds  and  Mattresses, 
Granulated  Cork  for  Packing  Purposes. 

Let  all  orders  be  sent  to  the  Factory  at 

Corner  41st  St.  and  A,  V,  R,  R.  Pittsburgh,  Pa, 


THOMPSON  &  CO, 


Manufacturers  of  MATTRESSES  of  all 
kinds,  Woven  Wires,  Spiral  Springs, 
Lace    Curtains,    Cornice    Poles,    and 


The  "No.  27,"  All  steel  Wire  Bed,  Japanned.    A  regu'ar  full  sized  No.  27  contains  117  springs, 
6  inches  high.   Absolutely  Vermi)i  Proof,  and  the  most  comfortable  of  Bed  Bottoms.    Price,  S7.(J0  . 

No.    420    liVOOD    STREET, 

■TELEPHONE  206.  :PITTSBXJ."EIC3-I3:3    T>J^. 


116  Pittsburgh  Cook  Book. 

CUCUMBER  PICKLES. 

Be  very  careful  in  selecting  your  pickles  to  have  them  solid  and  of 
uniform  size  ;  wash  and  pack  in  jars  and  cover  with  water,  to  find  out 
the  quantity  of  vinegar  you  will  need,  then  pour  off  and  measure 
water  ;  then  wipe  the  pickles  and  crocks  both  perfectly  dry  and  pack 
in  place  again  ;  to  each  gallon  of  vinegar  (the  best  you  can  get,)  take 
eight  tablespoonfuls  of  salt,  twelve  tablespoonfuls  of  mustard  seed,  two 
tablespoonfuls  of  tumeric,  two  tablespoonfuls  of  cayenne  pepper,  two 
tablespoonfuls  of  whole  cloves,  one  handful  of  licorice  leaves;  boil  all 
together  and  yvhen  j^erfedly  cold  pour  over  the  pickles;  tie  up  the  jars, 
and  they  will  keep  indefinitely— if  the  vinegar  is  the  best. 

Mrs.  T.  a.  Stewart,  Pittsburgh,  Pa. 


TO  PICKLE  SMALL  CUCUMBERS. 

Cover  with  fresh  water  and  let  them  stand  twelve  hours ;  then  cover 

with  strong  salt  water  and  let  stand  twelve  hours  ;  boil  enough  weak 

cider  vinegar  (in  which  dissolve  a  small  lump  of  alum,)  to  cover  them 

and  allow  them  to  stand  over  night ;  then  pack  in  bottles  or  jars,  mixing 

with  them  mustard  seed,  cloves,  cinnamon  and   pieces  of  red   pepper, 

adding  a  spoonful  of  sugar  to  each  bottle ;  cover   with  wine   vinegar  ; 

tie  or  seal  up  and  put  away  in  a  cool  place  ;  they  will  be  fit  for  use  in 

short  time. 

Mrs.  a.  C.  Ellis,  Pittsburgh,  East  End. 


PICKLES. 

Make  a  brine  of  salt  water  strong  enough  to  bear  an  egg ;  let  it 
come  to  a  boil ;  pour  over  the  pickles  ;  scald  the  brine  and  pour  over 
the  pickles  five  mornings  ;  the  sixth  morning  wash  and  put  in  cold 
water  that  evening  ;  pnt  them  in  weak  alum  water  seventh  morning  ; 
put  in  jars,  with  small  onions,  small  peppers,  a  few  sprigs  of  tanagon 
(herb);  put  pure  cider  vinegar,  enough  to  cover  them  ;  put  on  fire  to 
boil;  add  some  whole  black  pepper,  mustard  seed,  white  ginger  root, 
a  few  cloves  ;  when  it  boils  stir  in  some  mixed  mustard ;  as  soon  as  it 
comes  to  a  boil  pour  over  your  pickles. 

Mrs.  R.  S.  Marsland,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  117 

YANKEE  SAUCE. 

One-half  of  a  peck  of  green  tomatoes,  ten  large  onions,  one  head 
of  cabbage,  twelve  large  cucumbers,  one  head  of  cauliflower,  one  stick 
of  celery,  two  tablespoonfuls  of  grated  horse  radish,  two  tablespoon- 
fuls  of  mustard  seed,  one-half  of  an  ounce  of  celery  seed,  one-fourth  of 
an  ounce  of  tumeric,  one-half  of  an  ounce  of  black  pepper,  four  table- 
spoonfuls  salad  oil;  cut  the  tomatoes,  cabbage,  cauliflower,  celery, 
onions  and  cucumbers  fine,  and  salt  well  and  let  them  remain  in  the 
salt  one  night ;  then  drain  and  cover  with  cider  vinegar  and  let  stand 
fur  three  days  ;  then  pour  that  vinegar  away  ;  boil  as  much  vinegar 
with  a  pound  of  brown  sugar,  as  will  cover  this  and  pour  on  hot ;  mix 
all  the  spices  together,  except  the  mustard  ;  sprinkle  the  spices  on  '> 
then  this  vinegar  must  be  boiled  for  three  mornings  ;  when  cold  the 
third  morning  add  two  tablespoonfuls  of  ground  mustard,  mixed  with 
four  tablespoonfuls  of  salad  oil ;  put  all  in  kettle  and  let  come  to  a 
boil  and  then  bottle. 

Mrs.  Frank  H.  Torrens,  Pittsburgh,  East  End. 


PKKLEI)   PEPPERS. 

One  dozen  large  red  peppers,  cut  through  center  to  stem,  but  not  in 
two ;  clean  the  insides  out  thoroughly  ;  place  in  a  crock  of  strong  salt 
water  to  soak  twenty-four  hours  ;  have  chopped  very  fine  some  red  and 
white  cabbage  and  a  very  few  onions  ;  stuff  each  pepper  full,  then  tie 
tightly  together;  put  in  a  crock;  boil  the  vinegar  together  with  mus- 
tard seed  and   whole   black  pepper,   pour   over  the  peppers  and  put 

away. 

Mrs.  Wm.  Acheson,  Pittsburgh,  Pa. 


CHO^\  CHOW,  No.  1. 

Two  quarts  of  green  tomatoes,  one  dozen  large  cucumbers,  one  head 
of  cabbage,  eight  onions  ;  cut  all  together  ;  fine  salt;  let  stand  all  day, 
then  drain  and  let  stand  over  night;  add  to  this  three-fourths  of  a 
pound  of  brown  sugar,  one  ounce  of  celery  seed,  one-half  pound  ©f 
mustard  seed,  two  and  one-half  tablespoonfuls  of  black  pepper;  mix 
all  together  in  three  quarts  good  vinegar  ;  let  come  to  a  boil ;  then 
add  one-half  of  a  pint  of  grated  horseradish  and  about  one  dozen  red 
peppers  chopped  fine ;  then  put  in  glass  jars  air  tight. 

JMrs.  F.  Pinkerton,  Pittsburgh,  Pa. 


118  Pittsburgh  Cook  Book. 

CHOW  CHOW,  No.  2. 

Cut  fine  one  large  head  of  cabbage,  one  dozen  large  peppers  and  one 
dozen  white  onions ;  put  these,  with  three  roots  of  grated  horse  radish* 
into  a  kettle ;  cover  with  strong  salt  water  ;  boil  till  the  cabbage  is 
tender  and  then  drain  through  a  sieve  ;  boil  in  three  pints  of  vinegar, 
one-half  of  an  ounce  of  tumerick  and  one-fourth  of  a  pound  of  white 
mustard  seed,  and  pour  this  hot  over  the  vegetables  ;  when  cold  add 
a  teacupful  of  salad  oil  and  same  quantity  of  mustard,  mixed  as  for 
the  table ;  then  seal  up  in  jars. 

Mrs.  T.  W.  Welsh,  Pittsburgh,  Pa. 


CHOW  CHOW,  T^o.  3. 

Take  one  dozen  cucumbers,  one  large  head  of  cabbage,  one-quarter 
peck  of  onions,  one  dozen  of  red  peppers,  one  stalk  of  horse  radish  > 
chop  all  very  fine ;  sprinkle  with  salt  and  let  drain  over  night ;  in  the 
morning  take  one  pint  of  wine  vinegar,  three  pints  of  water,  one  cup 
of  sugar,  of  cloves,  whole  cinnamon,  and  mustard  seed  each  one  ounce; 
mix  well  together  cold  and  bottle. 

Mrs.  J.  Seaton,  Pittsburgh,  Pa. 


HODGE  PODGE. 

One  peck  of  green  tomatoes,  one  large  head  of  cabbage ;  chop  fine, 
salt  and  drain  one  night ;  add  six  bunches  of  celery  and  three  large 
garden  peppers ;  cut  fine ;  mustard  seed  and  horse  radish  grated  to 
suit  the  taste ;  cover  with  vinegar.  Cucumbers  and  large  onions  used 
instead  of  the  tomatoes  and  cabbage  make  an  excellent  relish. 

Mrs.  Geo.  Keyser,  Allegheny  City,  Pa. 

CABBAGE  SOT. 

Two  gallons  of  chopped  cabbage,  one  and  one-half  gallons  of  chop- 
ped green  tomatoes,  six  large  onions  chopped  fine,  six  sweet  peppers 
chopped  fine,  three  quarts  of  vinegar,  one  and  three-fourths  pounds  of 
brown  sugar,  one  ounce  of  celery  seed,  one  ounce  of  ground  cloves, 
three  ounces  of  mustard  seed,  one  gill  salt,  pepper  to  taste ;  chop  the 
tomatoes  separately  and  squeeze  out  the  green  water  ;  mix  all  together 
and  set  on  the  fire  until  thoroughly  scalded  through  ;  put  away  in  jars. 

Miss  Lizzie  Jackson,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  119 


TOMATO  SOY. 

One-half  bushel  of  green  tomatoes,  one  dozen  onions,  one  dozen 
green  peppers;  chop  all  finely  together  ;  sprinkle  over  all  one  pint  of 
salt ;  let  it  stand  over  night,  then  drain  oflf  the  brine;  cover  with  good 
vinegar,  cook  slowly  for  one  hour,  then  drain  and  pack  in  ajar;  take 
two  pounds  of  brown  sugar,  two  tablespoonfals  of  cinnamon,  one  table- 
spoonful  of  allspice,  one  tablespoonful  of  cloves,  one  tablespoonful  of 
pepper  (all  ground),  one  cup  of  mustard  seed,  one-half  of  a  cup  of 
celery  seed,  one  pint  of  grated  horse  radish,  vinegar  enough  to  mix  ; 
when  boiling  hot  pour  over  contents  of  jar  and  cover  tight ;  it  is  ready 
for  use  and  will  keep  for  months. 

Miss  Lou  Heiner,  Kittanning,  Pa. 


RELISH. 

One  peck  of  ripe  tomatoes,  one  cup  of  mustard,  two  cups  of  sugar, 
four  tablespoonfuls  of  salt,  one  tablespoonful  of  cinnamon,  one  tea- 
spoonful  of  Cayenne  pepper,  one  tablespoonful  of  cloves,  one  quart  of 
sliced  onions,  one  quart  of  cider  vinegar  ;  boil  together  and  stir  one 
hour ;  use  wide-necked  bottles  and  seal  while  hot. 

Sadie  Rowswell,  Pittsburgh,  Pa. 


PICKLED  CHOP. 

One  peck  of  green  tomatoes,  one-fourth  peck  of  onions,  one  large 
head  of  cabbage ;  chop  all  fine;  sprinkle  a  little  salt;  put  all  in  a 
crock  ;  then  boil  one-half  gallon  of  vinegar,  spice  and  one  red  pepper  ; 
cut  fine  a  little  black  pepper  ;  mix  thoroughly,  and  then  boil  vinegar 
for  two  mornings  and  pour  over  the  chop. 

Mrs.  C.  M.  Ho  oxen,  Pittsburgh,  Pa. 


FRENCH  RELISH. 

Six  bunches  of  celery,  two  heads  of  red  cabbage,  two  cauliflowers ; 

chop  these  very  fine ;  boil   one  gallon  of  vinegar,  one-half  ounce  of 

whole  allspice,  one  ounce  of  mustard  seed   and   one  cupful  of  sugar, 

and  throw  this  over  the   chopped  materials  and  mix  thoroughly  and 

pack  in  a  crock. 

Mrs.  Wm.  Ac;heson,  Pittsburgh,  Pa. 


MONEY  SAVED  BY  BUYING  YOUR 

FURNITURE 

JOHN  KENWORTHY'S 

Furniture  Warerooms. 

Including:   Cherry,    Walnut    and    Mahogany  Suits,  Plusn    and 

Mohair  Parlor  Suits,  Reed  and  Rattan  Chairs, 

Mattresses  and  Spring  Beds. 

Everything  New  and  of  Latest  Designs, 

Old  No.  1018,  New  No.  2726, 
Near  28th  St.  Crossingr.  jPJUJSrjST  A-^ENTJE. 

Prices  are  lower  than  any  other  house  in  the  city. 

LIVERY-UNDERTAKING, 

D.  N.WALLAKEEfSON, 

AND 

— — GrqbgiIiT[0rs, 

No.  2543  PENN   AVENUE, 

AND 

Nos.  2532  &  2534  SMALLMAM  STREET. 


Most  complete  and  thorough  Livery  and  Undertaking  Rooms  in  the  city. 
We  give  careful  attention  to  Moving  Honsehold  Goods,  Pianos,  &c. 

TELEPHONE    129—4. 


Pittsburgh  Cook  Book.  121 

PICKLED  CABBAGE. 

Take  nice  heads  of  purple  cabbage,  pull  off  the  loose  leaves  and 
slice  iu  slices  about  one-half  of  an  inch  thick  ;  place  in  a  stone  jar, 
sprinkle  well  with  salt  and  let  stand  twenty-four  hours  ;  prepare  vine- 
gar as  follows :  to  a  gallon  add  one  ounce  of  mace,  an  ounce  of  whole 
pepper  and  a  little  mustard  seed  ;  drain  cabbage,  put  back  iu  jar, 
scald  vinegar  and  spices  and  pour  over  cabbage,  repeating  the  scald- 
ing operation  two  or  three  times,  and  cover  jar  very  tight ;  when  done 
the  cabbage  will  be  a  handsome  red  color. 

Mks.  Lizzie  D.  Duve,  Pittsburgh,  Pa, 


BEAN  PICKLES. 

Pick  green  beans  when  young  and  tender  ;  string  and  place  in  a  ket- 
tle to  boil  with  salt  to  taste  until  they  can  be  pierced  with  a  fork  ; 
drain  well  through  a  colander ;  put  in  a  stone  jar;  sprinkle  with  ground 
black  pepper  and  cover  with  strong  cider  vinegar ;  sugar  may  be 
added  if  desired. 

Mrs.  Lizzie  Duve,  Pittsburgh,  Pa. 


PICKLED  ONIONS. 

Pare  the  onions  and  put  in  salt  water  over  night ;  to  a  peck  of 
onions  take  one-half  pound  of  mustard  seed,  two  ounces  of  whole 
black  pepper  and  as  much  good  vinegar  as  will  cover  them  ;  boil  it 
and  pour  over  them  ;  let  it  stand  a  few  days. 

Mrs.  Ann  Welsh,  Pittsburgh, Pa. 


PICKLED  CHERRIES. 

Take  fine  ripe  cherries  with  stems  on,  and  to  each  quart  allow  a 
pint  of  good  vinegar  and  a  coffee  cupful  of  white  sugar ;  boil  sugar 
and  vinegar  together  ten  minutes,  skimming  as  needed  ;  pour  cold 
over  the  cherries;  spice  may  be  added  if  you  please,  but  the  stones 
give  a  pleasant  flavor  of  themselves. 

Mrs.  p.  a.  C,  Johnstown,  Pa. 

PEACH  PICKLES. 

To  seven  pounds  of  fruit  add  three  pounds  of  sugar  ;  boil  for  half  an 
hour  in  vinegar  to  cover  them  ;  season  to  taste  ;  cloves  are  best. 

Maud  Aughinbaugh,  Pittsburgh,  Pa. 


122  Pittsburgh  Cook  Book. 


PICCALILLI,  No.  1. 

Two  gallons  of  cabbage  sliced,  one  gallon  of  green  tomatoes  chop- 
ped, twelve  onions  chopped,  one  gallon  of  vinegar,  one  pound  of  brown 
sugar,  one  tablespoonful  of  black  pepper,  one-half  ounce  of  turmeric 
powder,  one  ounce  of  celery  seed,  one-fourth  pound  of  mustard  seed, 
cloves  and  cinnamon  to  suit  taste,  salt  and  drain  ;  then  put  on  with 
vinegar  and  sugar ;  boil  until  soft  and  add  spices. 

Mrs.  Alice  McWilliams,  Manor  Station,  Pa. 


PICCALILLI,  No.  2. 

Slice  green  tomatoes,  sprinkle  with  salt  and  let  stand  twenty-four 
hours  ;  drain  well  and  put  in  porcelain  kettle  first  a  layer  of  tomatoes ; 
sprinkle  with  cloves,  cinnamon,  allspice,  mustard  seed,  white  ginger 
root  and  sugar,  then  more  tomatoes  and  another  layer  of  spices  until 
all  are  in  ;  pour  over  it  good  cider  vinegar  and  let  cook  on  a  slow  fire. 

Ella  Peoples,  Ligonier,  Pa. 


SWEET  PICCALILLI,  No.  3. 

Slice  tomatoes  in  a  basket,  sprinkling  each  layer  with  salt  and  leave 
standing  over  night;  in  the  morning  pour  over  them  water  and  then 
pack  in  crocks,  placing  between  them  here  and  there  celery  seed,  mus- 
tard seed,  whole  cloves  and  cut  peppers;  take  enough  diluted  wine 
vinegar  to  cover  thera,  and  to  everj^  quart  of  this  take  one  and  a  half 
pounds  of  brown  sugar  ;  boil  the  vinegar  and  sugar  and  pour  it  over 
the  tomatoes ;  repeat  this  boiling  for  three  days,  each  time  allowing  it 
to  boil  down  to  the  original  quantity. 

Mrs.  R.  Aughinbaugh,  Pittsburgh,  Pa. 

TOMATO  LILLI. 

One  peck  of  tomatoes,  two  large  heads  of  cabbage,  twelve  large 
onions,  twelve  peppers,  eight  tablespoonfuls  of  salt,  four  tablespoonfuls 
of  cloves,  three  tablespoonfuls  of  b^ack  pepper,  one-half  pint  of  white 
mustard  seed,  two  pounds  of  brown  sugar;  cover  well  with  vinegar  ; 
boil  slowly  for  two  hours  ;  if  you  like  you  can  add  five  ounces  of  ground 
mustard. 

Mrs.  Bruerton,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  123 

PEPPER  HASH. 

One-half  of  a  peck  of  solid  green  tomatoes,  one  head  of  cabbage, 
two  bunches  of  celery,  one-half  dozen  of  green  peppers ;  chop  all  fine 
and  drain  over  night ;  then  add  two  tablespoon fuls  of  mustard  seed, 
one  tablespoonful  of  salt,  whole  cloves,  allspice  and  cinnamon,  one- 
half  pound  of  sugar;  mix  all  together  and  cover  with  best  wine  vine- 
gar ;  will  keep  without  sealing. 

Mary  Karns,  Pittsburgh,  Pa. 


SLICED  CUCUMBERS,  No.  1. 

One  dozen  of  cucumbers  sliced  on  a  cutter,  one-half  dozen  of  lem- 
ons ;  salt  these  well  and  drain  for  five  hours  ;  put  in  a  large  vessel  ; 
mix  through  one-half  ounce  of  mustard  seed,  one-fourth  of  a  small 
red  pepper ;  cover  well  with  pure  wine  vinegar  and  pack  in  air-tight 
jars  without  any  cooking. 

Miss  Jennie  Acheson,  Pittsburgh,  Pa. 


SLICED  CUCUMBERS,  No.  2,  CANNED. 

Slice  cucumbers  a  little  thicker  than  for  table  use  ;  sprinkle  salt 
over  them  and  let  stand  one  hour  or  two  ;  drain  well  and  have  ready 
on  the  stove  boiling  vinegar  with  pepper ;  put  the  sliced  cucumbers  in 
this  and  let  them  come  to  a  boil,  then  seal  in  glass  jars ;  a  little  spice 
may  be  used  if  desired. 

Lizzie  A.  Covode,  Ligonier,  Pa. 


HIGDOM. 

One  head  of  cabbage,  one  dozen  peppers  chopped  very  fine,  one- 
half  of  a  pound  of  horse  radish,  one-fourth  of  a  pound  of  tumeric,  one- 
fourth  of  a  pound  of  mustard  seed,  one-half  of  a  gallon  of  vinegar 
poured  over  without  boiling. 

Mrs.  M.  Bossart,  Latrobe,  Pa. 


SWEET  CATSUP. 

One  peck  of  tomatoes,  one-half  dozen  onions  chopped  fine,  two  table - 
spoonfuls  of  black  pepper,  two  tablespoonfuls  of  allspice,  two  tablespoon- 
fuls  of  cloves,  two  ounces  of  celery  seed,  one-fourth  of  a  pound  of  salt, 
one  pound  of  brown  sugar,  one  quart  of  vinegar. 

Miss  Ei.la  Welsh,  Pittsburgh,  Pa. 


124  Pittsburgh  Cook  Book. 

CATSUP,  No.  1. 

Boil  and  strain  through  a  sieve  one  bushel  of  tomatoes ;  take  tive 
cents  worth  each  of  cloves,  allspice  and  mustard  seed,  all  whole,  with 
one-fourth  of  a  pound  of  black  pepper  and  put  in  a  bag  and  boil  in 
the  tomatoes  after  they  are  strained  ;  then  add  one  quart  of  cider 
vinegar  just  before  taking  off  and  put  in  one  teaspoonful  of  cayenne 
pepper  and  salt  to  taste, 

Mrs.  C.  a.  McCune,  Allegheny,  Pa. 

CATSUP,  No.  2. 

One-half  of  a  peck  ripe  tomatoes,  three  green  and  three  red  sweet 
peppers,  three  onions  (all  chopped  very  fine),  one  quart  of  vinegar, 
one  cup  of  sugar,  one-third  of  a  cup  of  salt,  one-fourth  of  a  pound  of 
black  and  white  mustard  seed,  one  teaspoonful  each  of  celery  seed, 
cloves  and  mace ;  mix  well  and  bottle. 

Mary  F.  Ridinger,  Irwin,  Pa. 


CATSUP,  No.  3. 

One  peck  ripe  tomates  chopped  fine,  one  cup  of  onions,  one  cup  of 
celery,  one  cup  of  horse  radish,  three  small  peppers,  one  cup  of  sugar, 
one  cup  of  salt,  one  cup  of  mustard  seed,  one  teaspoonful  of 
ground  pepper,  ten  cents  worth  of  celery  seed,  five  cents  worth  of 
ground  cinnamon,  three  pints  of  good  cider  vinegar  ;  mix  all  together 
and  scald ;  take  all  the  seeds  out  of  the  tomatoes  you  can,  also  all  the 
water  you  can  press  out;  seal  up  in  good  jars  while  hot.  This  is  an 
excellent  pickle — I  have  made  it  often. 

Mrs.  Sue  Pershing,  New  Florence,  Pa. 


CUCUMBER  CATSUP. 

Grate  cucumbers  and  let  stand  over  night  in  a  colander,  chop  six 
large  onions,  to  a  gallon  of  grated  cucumbers;  add  vinegar,  salt,  pep- 
per, sugar  and  grated  horse  radish  to  taste ;  bottle  without  cooking. 

Mrs.  W.  Dibert,  Johnstown,  Pa. 


M.  ARMSTRONG.  J.  CROZIER. 

AEMSTEONG  &  CO. 


Successors  to  C.  H.  Arinsti-ong  &  Co. 

DEALERS    IN 


'^ou.gl  iioglLeTLij^  JPcui^-JEIcLTLdZe 

COAL 

AND 

CO  KB 


OFFICE  AND  YARDS, 


Twenty-Ninth  and  Liberty  Streets. 

TELEPHONE  CONNECTION.  All  Orders  Promptly  Filled. 

Geo.  W.  Biggs  &  Co. 

Have  Removed  to  their  New  Store, 

CORNER  SMITHFIELD  ST.  AND  SIXTH  AYE. 

NEW  liEWIiSi  BLOCK, 

Where  they  have  opened  up  a  New  and  Elegant  Stock  of  Goods,  consisting  of 

WATCHES,  DIAMONDS, 

jyiarble  piocks,  ^ronze  and  fancy  poods, 

NOVELTIES  FOR  WEDDING   PRESENTS. 


AN    EXAMINATION   IS'  REQUESTED. 


Goods  can  now  be  selected  and  put  aside  for  the  holidays. 


126  Pittsburgh  Cook  Book. 

SMOKY  CITY  SAUCE. 

Eight  quarts  of  tomatoes,  three  cups  of  peppers,  two  cups  of  onious, 
three  cups  of  sugar,  one  cup  of  salt,  one  and  one-half  quarts  of  vinegar, 
three  tablespoonfuls  of  cloves,  three  tablespoonfuls  of  cinnamon,  two 
tablespoonfuls  of  ginger,  two  tablespoonfuls  of  nutmeg ;  boil  three 
hours;  chop  tomatoes,  peppers  and  onions  very  fine  ;  bottle  up  and  seal. 
Mrs.  Rebecca  Douglass,  Pittsburgh,  Pa. 


(GERMAN  SAUCE. 

One  gallon  of  green  tomatoes,  one  quart  of  onions,  one  gallon  of 
cabbage,  three  bunches  of  celery  ;  chop  these  together  and  with  them  mix 
one  gill  of  whole  mustard,  one  gill  of  black  pepper,  allspice  and  cloves^ 
also  one  pound  of  brown  sugar,  one  quart  of  cider  vinegar ;  cook  all 
together  for  twenty  minutes  and  place  in  air-tight  jars. 

Mrs.  R.  Grounds,  Pittsburgh,  Pa. 


CUCUMBER  SAUCE. 

Twelve  cucumbers,  six  onions,  two  good-sized  red  peppers,  one  small 
cup  of  brown  sugar,  one  ounce  of  mustard  seed,  one  tablespoonful  of 
celery  seed,  vinegar  to  cover;  boil  fifteen  minutes ;  pare  the  cucumbers, 
scrape  the  pulp  out  thoroughly,  chop  fine  and  let  drain  over  night. 

Mrs.  Bruerton,  Pittsburgh,  Pa. 


PEPPER  SAUCE. 

Three  heads  of  cabbage,  one-half  of  a  dozen  green  peppers,  three 
red  peppers,  one-half  of  a  cup  of  salt,  one  ounce  of  celery  seed,  horse 
radish;  chop  fine  and  cover  with  cold  vinegar.     Will  keep  all  winter. 

Mrs.  I.  N.  Richadrs,  Pittsburgh,  Pa. 

FRENCH  SAUCE. 

One  head  of  cabbage,  nine  large  onions,  one-half  of  a  peck  of  green 

tomatoes,  six  red  peppers,  one  teacup  of  sugar,  one-half  of  a  pound  of 

mustard  seed,  one  tablespoonful  of  allspice,  two  tablespoonfuls  of  whole 

cloves,  three  tablespoonfuls  of  salt,  vinegar  to  cover  ;  boil  one-half  of 

an  hour. 

Mrs.  R.  R.  Mehaffer,  Erie,  Pa. 


Pittsburgh  Cook  Book.  127 

WINTER  SAUCE. 

Twelve  large  ripe  tomatoes,  three  green  peppers,  two  onions,  one 
tablespoonful  of  salt,  two  tablespoonfuls  of  sugar,  one  tablespoonful  of 
cinnamon,  three  cups  of  vinegar  ;  peel  tomatoes  and  onions  ;  chop  very- 
fine  ;  add  the  peppers,  chopped,  with  the  other  ingredients  and  boil 
one  and  one-half  hours ;  put  in  bottles  or  glass  jars.  This  is  excel- 
lent and  much  more  healthful  than  catsups. 

Mrs.  J.  Hays,  Johnstown,  Pa. 

STUFFED   PEPPERS. 

Take  green  peppers  and  open  them  and  take  the  seeds  out  of  them  . 
stuff  with  cabbage  cut  fine,  season  with  salt  and  celery  seeds  and  tie  • 
pack  in  a  jar  and  cover  with  good  cider  vinegar. 

Mrs.  F.  S.  Hamilton,  Millvale,  Pa. 

SPANISH  SAUCE. 

One  and  a  half  dozen  of  large  cucumbers,  three  dozen  of 
onions,  two  heads  of  cabbage,  seven  green  peppers  ;  chop  all  fine  and 
drain  in  different  bags;  one-fourth  pound  of  Coleman's  mustard,  one 
pound  of  white  sugar,  three  ounces  of  mustard  seed ;  cook  w'ell  in 
vinegar. 

Mrs.  Mary  D.  Moore. 


BORDEAUX  SAUCE. 

Take  two  gallons  of  cabbage,  cut  fine,  one  gallon  of  green  tomatoes, 
sliced,  one  dozen  of  onions,  one  ounce  of  celery  seed,  one  ounce  each 
of  whole  black  pepper,  ground  black  pepper,  ground  ginger,  allspice, 
whole,  cloves,  one  and  a  half  ounces  of  mustard  seed,  one  gill  of  salt, 
one  and  three-fourths  pounds  of  sugar  and  one  gallon  of  vinegar  ;  mix 
and  boil  one  hour. 

Mrs.  Wm.  Hamilton,  Allegheny  City,  Pa. 


PERSIAN  SAUCE. 

Nine  cups  of  vinegar,  thirty  good  ripe  tomatoes,  eight  red  peppers 
and  eight  onions  chojjped  fine,  one  cup  of  sugar,  five  tablespoonfuls  of 
salt ;  boil  two  hours. 

Mrs.  Wm.  Sheaffer,  Pittsburgh,  Pa. 


128  Pittsburgh  Cook  Book. 

COMBINATION  SAUCE. 

Take  one  peck  of  tomatoes  and  nine  large  onions  ;  chop  fine  ;  add 
one  gallon  of  cider  vinegar,  one  pound  of  brown  sugar,  one-fourth 
of  a  pound  each  of  ground  cloves,  cinnamon,  ginger  and  nutmeg,  twelve 
ball  peppers  ;  boil  quite  thick. 

Mrs.  M.  J.  Sharp. 


CHILI  SAUCE. 

Twenty-four  good  large  ripe  tomatoes,  twelve  bell  peppers,  eight 
onions  ;  chop  onions  and  peppers  fine  ;  peel  and  slice  tomatoes ;  put  all 
together  and  boil  one  hour  ;  add  four  tablespoonfuls  of  salt,  four  table- 
spoonfuls  of  sugar,  four  teaspoonfuls  of  cinnamon,  four  teaspoonfuls  of 
ginger,  four  teaspoonfuls  of  cloves,  eight  cups  of  cider  vinegar  ;  boil 
another  hour  and  .seal. 

Miss  Ida  Lindsay,  Pittsburgh,  Pa. 


PRESERVES.  JELLIES,  Etc. 


In  making  jelly  do  not  have  the  fruit  too  ripe.  It  can  be  strained 
easier  by  heating.  Strain  first  through  a  sieve  and  afterward  through 
a  flannel  bag.  From  fifteen  to  twenty  minutes  will  be  long  enough  to 
cook  after  it  begins  to  boil.  Put  in  glasses  and  set  in  hot  sun  until 
cold.  Cover  the  jelly  with  a  piece  of  writing  paper  dipped  in  brandy 
to  keep  from  moulding ;  then  cover  over  the  glass  tight  with  paper, 
having  the  edges  dipped  in  the  white  of  an  egg. 

If  you  wish  to  pour  boiling  hot  liquid  into  a  glass  jar  or  tumbler, 
it  can  be  safely  accomplished  by  first  placing  a  spoon  in  the  vessel. 

To  Prevent  Fruit  Jars  from  Breaking. — Place  them  on  a  folded 
towel  thoroughly  soaked  in  cold  water,  and  proceed  to  pour  in  the 
fruit  with  safety. 

To  Open  Fruit  Jars. — If  they  are  hard  to  open,  place  the  jar,  up- 
side down,  in  a  vessel  of  hot  water,  and  remove  it  in  a  minute  or  two, 
and  it  will  open  with  ease. 


Pittsburgh  Cook  Book.  129 

RASPBERRY  JAM. 

To  each  quart  of  berries  add  one  pint  of  red  currant  juice  ;  place  on 
the  fire  and  stir  constantly  until  it  boils ;  after  boiling  five  minutes  re- 
move from  the  fire  and  pour  into  glass  jars. 

Mrs.  Acker,  Pittsburgh,  Pa. 

APPLE  JELLY. 

Take  sour  apples  with  red  skins ;  wipe  and  cut  into  quarters,  but  do 
not  peel  them  ;  to  each  pound  of  fruit  put  three  pints  of  cold  water ; 
bring  to  a  boil  and  then  boil  rapidly  for  thirty  minutes ;  strain  and  to 
every  pint  of  juice  add  one  pound  of  granulated  or  loaf  sugar;  return 
to  the  kettle  and  again  boil  rapidly  for  thirty  minutes  ;  put  immedi- 
ately into  tumblers;  it  will  keep  good  for  years.  This  will  do  f»r 
either  common  sour  apples  or  Siberian  crab  apples. 

Mrs.  Richard  Allan,  Butler  Co.,  Pa. 


ELDERBERRY  JELLY,  No.  1. 

Cook  the  elderberries  thoroughly  and  strain  through  a  flannel 
cloth  ;  cook  one-half  as  many  green  grapes  and  strain  them ;  to  each 
quart  of  berry  juice  add  one  pint  of  grape  juice,  and  one  pint  of  gran- 
ulated sugar  to  each  pint  of  the  mixture ;  cook  until  jellied. 

J.  De  Armit,  Pittsburgh,  Pa. 


ELDERBERRY  JELLY,  No.  2. 

To  one  bucket  of  elderberries  take  one-half  peck  of  crab  apples  ; 
boil  and  then  strain  through  thin  crash ;  take  as  much  sugar  as  juice 
and  boil  two  quarts  at  a  time ;  boil  twenty  minutes. 

Mrs.  L.  Patton,  Pittsburgh,  Pa. 


CRAB  APPLE  JELLY. 

One-half  peck  of  crab  apples  and  two  pounds  of  grapes ;  boil  each 
separate;  then  strain  and  mix  juice ;  for  every  pint  of  juice  add  one 
pint  of  granulated  sugar. 

Mrs.  E.  T.  Millar,  Pittsburgh,  Pa. 
9 


130  PiTTSBUEGH    CoOK    BoOK. 


PRESERVED  PINE  APPLE. 

Take  ripe  apples  and  cut  them  into  quarters  with  the  skin  on  ; 
grate  them  in  a  large  dish  ;  do  not  let  the  rind  get  in;  put  in  three- 
fourths  of  a  pound  of  sugar  for  every  pound  of  fruit ;  boil  steadily  for 
twenty  minutes,  or  until  a  clear  amber  color  and  the  right  thickness; 
put  in  tumblers  while  warm  and  tie  up  with  two  thicknesses  of  tissue 
paper, 

Mrs.  L.  D.  Ayres,  Sharpsburg,  Pa. 


PRESERVED  GRAPES,  No.  1. 

Take  one  quart  of  cider  vinegar,  three  pounds  of  sugar  and  one-half 
of  an  ounce  each  of  cinnamon  and  cloves,  whole,  and  boil  together 
down  to  a  syrup ;  select  sound  grapes  and  place  carefully  in  a  jar  ; 
pour  the  boiling  syrup  over  them  until  all  are  covered;  then  seal  air 
tight;  grapes  may  be  left  in  Avhole  bunches  or  separated,  leaving  a 
particle  of  stem  to  each  grape. 

Mrs,  L.  K,  Mussler,  Allegheny  City,  Pa. 


PRESERVED  GRAPES,  No.  2. 

Pick  the  grapes  off  the  stems;  then  wash  and  squeeze  the  pulp  out; 
put  the  skins  in  a  dish,  the  pulp  in  a  kettle  and  boil  well,  after  which 
put  them  through  the  colander ;  then  add  the  skins  and  pint  for  pint 
of  granulated  sugar,  and  boil  until  the  juice  becomes  a  thick  jelly. 

Mrs.  a.,  Pittsburgh,  Pa. 

ORANGE  MARMALADE. 

Select  the  best  of  Florida  or  Seville  oranges;  cut  them  in  two;  take 
out  all  the  pulp  and  juice  into  a  basin  ;  pick  out  the  skins  and  seeds  ; 
boil  the  rinds  in  hard  water  till  tender ;  change  the  water  two  or  three 
times  while  boiling ;  then  pound  in  a  wedgewood  mortar ;  add  to  it  the 
juice  and  pulp  ;  then  put  all  in  preserving  pan  with  double  its  weight 
of  loaf  sugar,  and  set  over  a  slow  fire  ;  boil  one-half  hour  or  more  ; 
put  into  pots  and  cover  tight  with  brandy  paper. 

Mrs.  H,  Barrett,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  131 

LEMON  SAUCE. 

One  large  cup  of  sugar,  nearly  half  cup  of  butter,  one  egg,  juice  of 
one  lemon  and  half  of  the  grated  rind,  one  teaspoonful  of  nutmeg 
grated,  three  tablespoonfuls  of  boiling  water  ;  cream  the  butter  and 
sugar  and  beat  in  the  eggs  whipped  light,  adding  the  lemon  and  nut- 
meg; beat  all  together  for  ten  minutes  except  the  water,  adding  this  a 
spoonful  at  a  time,  and  place  in  hot  water  vessel ;  don't  allow  the  mix- 
ture  to  boil,  but  keep  near  the  boiling  point. 

A.  E.  Elliot,  New  Florence,  Pa. 

LEMON  GELATINE. 

One  box  of  Cox's  gelatine  dissolved  in  a  pint  of  cold  water  ;  then 
pour  over  it  one  quart  of  boiling  water ;  add  to  this  one  pint  of  sugar 
and  the  juice  of  two  lemons  ;  strain  through  a  thin  cloth  and  set  on 
ice  to  cool. 

Mrs.  Wm.  Scandrett,  Allegheny  City,  Pa. 


PIG'S  FEET  JELLY. 

Clean  carefully  and  place  on  the  stove,  with  water  sufBcient  to 
cover  them  ;  boil  until  all  the  bones  are  removed  ;  then  put  into  a 
mould  and  sprinkle  with  salt  and  pepper  and  cover  with  vinegar ;  let. 
this  stand  for  twelve  hours  ;  then  serve  in  slices. 

Mrs.  Bella  Hooten,  Pittsburgh,  Pa.. 


QUINCE  PRESERVES. 

Pare  quinces  and  quarter  them  ;  put  in  porcelain  kettle  and  cover 
with  water  and  boil  until  you  can  run  a  broom  splint  through  them  ; 
then  drain  off  in  colander;  use  one  pound  of  sugar  for  every  pound  of 
fruit ;  boil  until  the  juice  jellies  and  place  in  jars. 

Mrs.  a.,  Pittsburgh,  Pa. 


QUINCE  JELLY. 

Boil  your  parings  in  the  water  used  to  boil  the  quinces  for  preserv- 
ing ;  after  boiling  well  strain  through  a  jelly  bag  ;  use  one  pound  of 
granulated  sugar  to  each  pint  of  juice;  boil  until  jellied. 

Mrs.  a.,  Pittsburgh,  Pa^ 


Xw 


mm,    Al«JHIJKlH 


■av£^  IRON  W4ijp 

JOBBER, 

GENERAL  Son„  «  «KB.DWAE£, 

COOK  AND   HEATING  STOVES. 

CRATER    HEATER    A   SPECIALTY. 

STORE  AND  WORKS, 

No.  2629  PENN  AVENUE,  PITTSBURGH,  PA. 

Dickson,  Stewart  &  Co, 

Miners,  SMppers  and  Dealers  in  a  superior  Qnallly  of 

Gas,  Family  &  Blacksmitlis' 


(B®&% 


OFFICE  AND  YARDS, 


Ul-l-lUt   AINU    TAKUB,  Y~>.  1  1  T-\ 

Corner  15th  and  Liberty  Sts.  Pittsburgh,    ra. 


ORDERS  FOR  FAMILY  COAL  SOLICITED. 

TELEPHONE  CONNECTIONS. 


Pittsburgh  Cook  Book.  133 

WATERMELON  PRESERVES. 

Pare  off  the  outside  green  rind  and  cut  in  pieces  two  inches  long, 
weigh,  throw  into  cold  water,  skim  out ;  add  a  heaping  teaspoonful 
each  of  salt  and  pulverized  alum  to  two  gallons  of  rinds;  let  stand 
until  salt  and  alum  dissolve;  fill  the  kettle  with  cold  water  and  let  it 
come  slowly  to  the  boiling  point,  covering  with  a  large  plate  to  keep 
rinds  under  ;  boil  until  soft,  drain  and  put  in  the  following  syrup  : 
Bruise  and  tie  up  four  ounces  of  ginger  root  and  boil  in  two  or  three 
pints  of  water  until  strongly  flavored ;  also  boil  in  water  until  tender 
three  or  four  sliced  lemons ;  make  a  syrup  of  the  sugar  and  the  water 
in  which  the  ginger  root  and  lemons  were  boiled ;  add  the  rinds  and 
sliced  lemon  to  this  and  boil  slowly  for  three-quarters  of  an  hour. 

Mrs.  R.  Douglass,  Pittsburgh,  Pa. 


PRESERVED  TOMATOES,  No.  1. 

Select  nice,  ripe,  solid  tomatoes ;  scald  and  pare ;  take  an  equal 
quantity  of  sugar  and  tomatoes  ;  boil  slowly  until  the  syrup  is  thick  ; 
add  a  rind  of  a  lemon  or  a  little  ginger  root  if  preferred,  or  they  are 
nice  without  either. 

Mrs.  a.  Welsh,  Pittsburgh,  Pa. 


TO  PRESERVE  A  HUSBAND. 

Be  careful  in  your  selection ;  do  not  choose  too  young,  and  take 
only  such  varieties  as  have  been  reared  in  a  good  moral  atmosphere  ; 
when  once  decided  upon  and  selected,  let  that  part  remain  forever 
settled,  and  give  your  entire  thought  to  preparation  for  domestic  use. 
Some  insist  on  keeping  them  in  a  pickle,  while  others  are  constantly 
getting  them  into  hot  water.  Even  poor  varieties  may  be  made 
sweet,  tender  and  good  by  garnishing  them  with  patience,  well  sweet- 
ened with  smiles  and  flavored  with  kisses  to  taste  ;  then  wrap  well  in 
a  mantle  of  charity;  keep  warm  with  a  steady  fire  of  domestic  devo- 
tion and  serve  with  peaches  and  cream.     AVhen   thus  prepared  they 

will  keep  for  years. 

Aunt  Hannah,  Erie,  Pa. 


134  Pittsburgh  Cook  Book. 

TOMATO  BUTTER. 

Four  gallons  of  cleaned   tomatoes,  one-half  of  a  gallon   of  apple 
sauce,  five  quarts  of  molasses,  spiced  to  taste  ;  boiled  to  two  gallons. 

M.  A.  Fowler,  Derry  Station,  Pa. 


APPLE  BUTTER. 

To  two  gallons  of  stewed  apples  add  one  and  one-half  pints  of  cider 
vinegar  and  four  pounds  of  brown  sugar  ;  boil  down  about  one-third 
and  season  with  lemon  or  other  spice  if  preferred. 

Mrs.  C.  Snyder,  Pittsburgh,  Pa. 


PEAR  BUTTER. 

To  one  peck  of  Bartlett  pears  take  one-fourth  of  a  peck  of  sour 
apples ;  remove  the  skins  and  cores  from  the  pears  and  place  them  on 
the  fire  with  water  to  nearly  cover  them  ;  place  both  apples  and  pears 
in  the  kettle  and  pour  over  them  the  juice  from  the  boiled  parings 
and  cores ;  add  sugar  to  taste  and  boil  until  smooth,  stirring  con- 
stantly ;  when  done  place  in  air-tight  jars. 

Lucy  A.  De  Armit,  Pittsburgh,  Pa. 


PEACH  BUTTER. 

Ten  pounds  of  peaches,  five  pounds  of  white  sugar,  one  pint  of  vine- 
gar, one  tablespoonful  of  cinnamon,  cloves  and  allspice.     Excellent. 

Miss  M.  Smith,  Allegheny  City,  Pa. 


QUINCE  BUTTER. 

Four  dozen  quinces,  one  dozen  apples  ;  when  well  cooked  add  six 
pounds  of  cofiee  sugar ;  boil  one  hour  after  you  add  the  sugar. 

Mrs.  Geo.  Larimer,  Pittsburgh,  Pa. 


LEMON  BUTTER, 

Three  lemons,  four  eggs,  two  cups  of  sugar,  small  piece  of  butter ; 
place  in  a  vessel  over  boiling  water  and  remove  when  thick  as  jelly. 

BiBD  Elliot,  New  Florence,  Pa. 


Pittsburgh  Cook  Book.  135 


SPICED  WATERMELON  RIND. 

Pare  the  rind  of  a  watermelon ;  boil  it  one  hour  in  clear  water; 
make  a  syrup  of  two  pounds  of  white  sugar,  one-half  of  a  teacup  of 
wine  vinegar  and  one  teacup  of  water;  drain  the  water  from  the  cook- 
ed rind  and  put  it  in  the  syrup  ;  add  one  tablespoonful  of  broken  cin- 
namon, one  tablespoonful  of  allspice  and  one  tablespoonful  of  cloves; 

boil  three  hours. 

Mrs.  T.  Rankin,  Pittsburgh,  Pa. 


EUCHERED  PEARS,  No.  1. 

Pare  one-half  of  a  peck  of  pears ;  lay  in  crock ;  boil  one  pint  of 
cider  vinegar,  three  pounds  of  brown  sugar,  two  ounces  of  stick  cin- 
namon broken  up,  one  ounce  of  whole  cloves ;  boil  your  vinegar, 
sugar  and  spices  ;  teem  over  your  fruit  and  cover;  leave  stand  twenty- 
four  hours;  then  boil  juice  well;  teem  over  your  fruit,  then  stand 
twenty-four  hours;  the  third  time  boil  fruit  with  juice  until  you  can 
stick  a  broom  splint  through  them  ;  put  your  fruit  in  your  crock  ; 
then  boil  your  juice  until  it  thickens ;  then  they  are  ready  for  use. 
Euchered  peaches  are  made  just  the  same  as  the  above. 

Mrs.  a.,  Pittsburgh,  Pa. 


EUCHERED  PEARS,  No.  2. 

Five  pounds  of  fruit,  three  pounds  of  sugar,  one  cup   of  vinegar, 

spiced  to  taste. 

Ella  Welsh,  Pittsburgh,  Pa. 


PRESERVED  TOMATOES,  No.  2. 

Pare  the  tomatoes,  pierce  them  with  a  needle  and  lay  on  plates  to 
•drain  over  night;  do  not  use  the  juice;  for  each  pound  of  tomatoes 
take  one  pound  of  granulated  sugar  and  boil  until  the  juice  is  jellied. 

Mrs.  a.,  Pittsburgh,  Pa. 


CANNED  PINE  APPLE. 

Pare  the  fruit  carefully  and  stew  in  a  little  sugar  and  water,  until 
it  can  be  pierced  with  a  broom  straw  ;  then  put  in  jars,  being  careful 
to  cover  the  fruit  with  the  liquor  ;  seal  air-tight. 

Mrs.  a.  Smith,  Pittsburgh,  Pa. 


136  Pittsburgh  Cook  Book. 

PRESERVED  PEARS. 

To  ten  pounds  of  pared  pears  take  four  pounds  of  sugar,  one  pint 
of  vinegar,  one  teaspooni'ul  ot  cloves,  one-half  ounce  of  stick  cinna- 
mon ;  tie  the  spices  up  in  a  thin  cloth  and  boil  until  the  syrup  is 
thick. 

Mrs.  Ann  Welsh,  Pittsburgh,  Pa. 


QUINCE  MARMALADE. 

Pare  and  then  grate  the  quinces ;  to  one  pint  of  the  grated  quinces 
add  one  pint  of  sugar  and  one  one  pint  of  water  ;  let  come  to  a  boil 
and  then  boil  for  twenty  minutes ;  if  too  thick  add  more  water. 

Mrs.  Geo.  Keyser,  Allegheny  City,  Pa. 

CITRON  PRESERVES. 

Cut  citron  and  boil  in  strong  alum  water  for  forty  minutes ;  then 
put  them  in  clear  water  and  let  stand  over  night ;  in  morning  change 
the  water  and  boil  until  quite  soft  and   the  color    is  changed  ;   then 
make  a  syrup  and  add  lemon,  ginger  and  any  spice  you  may  wish. 
Mrs.  Finley  Torrens,  Pittsburgh,  East  End. 

STRAWBERRY  PRESERVES. 

Weigh  the  berries  and  allow  a  pound  of  coffee  sugar  for  each  pound 
of  fruit ;  place  the  sugar  in  the  kettle,  with  just  enough  water  to  keep 
from  sticking;  when  it  has  boiled  transparent  add  the  fruit  and  cook 
one-half  of  an  hour,  skimming  constantly;  then  remove  the  berries  to 
a  flat  dish  and  allow  the  syrup  to  boil  twenty  minutes,  and  add  the 
fruit  again  and  boil  twenty  minutes;  remove  from  the  fire  and  seal. 

Miss  Aggie  Douglass,  Pittsburgh,  Pa. 

EVERYDAY  PRESERVES. 

One-half  of  a  bushel  of  sweet  apples,  pared,  quartered  and  sliced 
one-eighth  of  an  inch  thick,  four  gallons  of  sweet  cider,  six  pounds  of 
cheap  sugar  ;  boil  the  cider  one  hour;  add  the  apples  and  sugar,  and 
boil  until  the  apples  are  cooked  the  same  color  through. 

Mrs.  K.  M.  Cameron,  Derry  Station,  Pa. 


Old  Country  Tea  House 

THE  LARGEST  AND  MOST  COMPLETE 

TEA  AND  FAMILY  GROCERY 

WEST  OF  NE  W  YORK. 


OUR  FANCY  AND  STAPLE 
IgTrocepv  •  Je)ep(a:pfir)er)f . 

In  this  dEpartment  we  are  excellsd  by  nn  housE  in  the  Country. 
Our  linE  of  Fins  GrocBriES  consists  of  svEry  uansty  of 

California  Fruits,  Preserves  in  Cans,  Jars  and  Pails, 
English  Fruits,  Marmalade  and  Jam, 

Crosse  &  Blaekwell's  Pickles  and  Condiments,  Catsups, 
Sauces  and  Relishes. 

Gordon  &  Dilworth's  Fruits  and  Preserves. 

Raisins,  French  Prunes,  Malaga  Grapes  and  Figs. 
Nuts  of  Every  Description. 
Imported  Edam,  Pineapple,  Sap  Sago,  Roquefort, 
Neufchatel,  Parmasson  and  Swiss  Cheese, 
Fine  New  York  State  Cream  Cheese, 

French  Peas,  Mushrooms,  Artichokes  and  all  variety  of 
French  Vegetables, 

Fine  California  Honey,  Maple  Syrup, 
Atmore's  Celebrated  Mince  Meat, 

Fry's  Chocolate  Creams  in  Fancy  Boxes, 
and  lOO  other 

Goads  UEliuETEd  to  all  parts  of  thE  Tu/a  Citiss,  Ffee  of  Charge, 

'The  Housekeeper's  Guide,'  our  monthly  price  list,  mailed  free 
to  any  address. 


JAPANESE  &  CHINESE  CURIO  DEPARTMENT, 

The  most  wonderful  exhibit  of  the  kind  in  the  city.  Favors  for  the 
German.  Articles  for  prog-ressive  euchre  parties.  Ornamental  and 
useful  presents  for  all  purposes.     New  goods  arriving  every  day. 

Our  Japanese  Wareroom,  on  Second  Floor,  has  been  considerably  en- 
larged, well  ventilated,  and  conveniently  arranged  for  the  disrlay  of 
the  ware  to  the  best  advantage.     PLEASE  VISIT  THIS  DEPARTMENT 

We  kindly  solicit  a  share  of  your  patronage. 
Yours,  Very  Respectfully, 

Mm,  Hasla§®  ^^  3ori, 

18  DIAMOND,    ;iVIARKET  SQUARE),  PITTSBURGH     PA 


138  Pittsburgh  Cook  Book. 

SPICED  PEACHES. 

To  twelve  pounds  of  fruit  take  six  pounds  of  sugar  and  one  pint  of 
vinegar;  pare  the  fruit  and  stick  a  small  piece  of  cinnamon,  one  clove 
and  a  small  piece  of  mace  in  each  peach>;  put  all  on  the  fire  together 
and  boil  until  you  can  put  a  broom  straw  through  them  ;  then  seal 
air-tight.     Pears  can  be  spiced  just  the  same  way. 

Emma  De  Armit,  Pittsburgh,  Pa. 


CANNED  CORN. 

Dissolve  two  ounces  of  tartaric  acid  in  one  pint  of  water  ;  add  one 
teaspoonful  of  this  liquid  to  each  pint  of  boiling  corn. 

Mrs.  Anna  Pershing,  West  Elizabeth,  Pa. 


SPICED  GRAPES. 

Four  pounds  of  grapes,  two  pounds  of  sugar,  one  ounce  of  cinna- 
mon, one-half  gallon  of  vinegar,  one  quart  of  water;  put  sugar  and 
vinegar  on  to  boil  for  one-half  of  an  hour  ;  then  let  it  cool  and  pour 
over  the  grapes,  either  on  the  pod  or  shelled,  in  earthen  jars. 

Mrs.  D.  Coulter,  ]5olivar,  Pa. 


ALL  SORTS. 


HINTS. 

In  making  frosting  beat  sugar  and  egg  together,  as  it  makes  it 
lighter. 

When  boiled  frosting  is  not  used,  dredge  the  cake  with  flour  and 
■wipe  carefully  before  putting  on  the  frosting ;  then  it  will  not  run. 

One  cup  of  sugar  is  used  for  every  egg  in  making  frosting. 

Cake  should  be  frosted  warm. 

In  boiling  fish  place  the  flesh  part  down. 

In  cutting  cottage  pudding  use  a  hot  knife. 

Chocolate  should  be  made  in  porcelain,  always  using  a  silver  spoon. 


Pittsburgh  Cook  Book.  139 

STUFFED  STEAK. 

Get  a  nice  flank  steak  and  have  a  hole  cut  in  it ;  make  a  stuffing  of 

bread  and  onions ;   season  with  sage,  pepper,  salt  and  butter ;  fill  the 

steak  and  sew  it  up ;  put  in  the  pan  with  potatoes  and  dust  with  flour; 

salt  and  pepper ;  add  some  butter  on  top  of  the  steak  and  roast  until 

done. 

Mrs.  J.  Snyder,  Pittsburgh,  Pa. 


ROAST  PIGEONS. 

Wipe  them  quite  dry  ;  truss  them  and  season  inside  with  pepper  and 
salt ;  put  a  piece  of  butter  in  each  the  size  of  a  walnut ;  have  a  hot 
fire  and  baste  all  the  time  they  are  cooking,  which  will  take  about 
iialf  an  hour ;  garnish  with  parsley  and  serve  with  bread  sauce. 

M.  F.  LiCHLiTER,  Pittsburgh,  Pa. 


GRANDMA'S  OYSTER  PIE. 

Pare  and  slice  six  potatoes  and  put  on  to  boil  in  two  quarts  of 
ivater ;  prepare  some  dough  as  for  pies ;  roll  thin  and  cut  in  small 
■squares ;  drop  in  the  boiling  water  with  the  potatoes ;  season  with  salt, 
pepper  and  a  generous  piece  of  good  butter ;  of  the  same  pastry  bake 
two  squares  the  size  of  biscuit  pan  and  as  thick  as  pie  crust;  have  all 
ready  and  when  the  pot  pie  is  done  drop  in  the  oysters ;  let  come  to  a 
boil  and  serve ;  place  one  crust  on  bottom  of  large  steak  or  turkey 
dish  ;  dip  a  part  of  the  pot  pie  on  that,  then  another  crust,  and  the 
remainder  of  the  pot  pie  ;  the  soup  should  be  thick  and  rich  ;  makes 
an  excellent  dish  for  dinner  with  cabbage  salad  for  relish. 

Alice  M.  Lichliter,  Allegheny  City,  Pa. 


PRESSED  BEEF. 

Boil  a  shin  of  five  pounds  of  meat  until  it  will  fall  from  the  bone; 
chop  it  fine  and  set  the  liquor  away  to  cool;  when  cool  skim  off* all  the 
fat  and  put  it  on  and  boil  down  to  a  pint ;  return  the  chopped  meat  to 
it  while  hot ;  add  pepper  and  salt  and  any  spice  you  choose ;  let  it  boil 
a  few  minutes,  stirring  all  the  while  ;  put  into  a  mould  to  cool  ;  cut  in 
slices  for  tea. 

Mrs.  O'Neal,  Crafton,  Pa. 


140  Pittsburgh  Cook  Book. 

RICE  AND  MEAT  CROQUETTES. 

One  cupful  of  boiled  rice,  one  cupful  of  finely  chopped  cooked 
meat  of  any  kind,  one  teaspoonful  of  salt,  a  little  pepper,  two  table* 
spoonfuls  of  butter,  half  a  cupful  of  milk,  one  egg;  put  the  milk  on 
to  boil,  and  add  the  meat,  rice  and  seasoning;  when  this  boils  add  the 
egg  well  beaten  ;  stir  one  minute ;  after  cooling  shape,  dip  in  egg  and 
crumbs  and  fry  as  before  directed. 

Mrs.  J.  C.  Naser,  Pittsburgh,  Pa. 


ENGLISH  PUFFS. 

Boil  one  pint  of  milk,  and  while  it  is  boiling  stir  ia  flour  enough 
for  the  spoon  to  stand  up  in  the  batter  when  it  is  cold  ;  let  it  cool  and 
then  add  half  a  tablespoonful  of  melted  butter,  a  little  salt  and  six 
eggs,  one  at  a  time  without  beating;  drop  from  a  spoon  into  hot  lard, 
and  fry  a  light  brown  ;  sprinkle  sugar  over  them  as  soon  as  they  are 
taken  from  the  fat,  and  serve  at  once  without  sauce. 

Ida  B.  Eicher,  Allegheny  City,  Pa. 


YANKEE  BROWN   BREAD. 

Two  cups  of  Indian  meal,  one  cup  of  rye  meal,  one  cup  of  flour, 
three  cups  of  thick  sour  milk,  one  cup  of  molasses,  one  teaspoonful 
of  soda,  a  little  salt;  steam  or  bake  four  hours. 

Mrs.  a.  E.  Hunt,  who  is  a  real  Yankee. 


CORN   MUFFINS. 

One  and  one-half  cups  of  corn  meal,  same  of  flour,  two  heaping  tea- 
spoonfuls  of  baking  powder,  one  and  one-half  cup  of  sugar,  one-half 
of  a  teaspoonful  of  salt,  one  teaspoonful  of  butter,  two  eggs,  and  milk 
enough  to  make  a  stiff  batter  ;  bake  in  muffin  rings  in  medium  oven. 

Mrs.  W.  H.  Covode,  Ligonier,  Pa. 


Pittsburgh  Cook  Book.  141 


GRAHAM  GEMS. 

One  quart  Graham  flour,  two  level  tablespoonfuls  of  butter,  two 
heaping  tablespoonfuls  of  sugar,  two  teaspoonfuls  of  baking  powder ; 
sift  the  baking  powder  with  the  flour  ;  rub  in  the  butter  and  stir  in 
sweet  milk  enough  to  make  a  very  stiff  batter;  drop  into  a  pan  pieces 
■the  size  of  a  walnut,  and  bake  in  a  quick  oven  fifteen  minutes. 

Mrs.  K.  M.  Cameron,  Derry  Station,  Pa. 


INDIAN  BREAFAST  CAKE. 

Two  cups  of  sour  milk,  four  tablespoonfuls  of  cream  or  butter,  the 
same  of  brown  sugar,  two  cups  of  Indian  meal,  one  cup  of  flour. 

Mrs.  a.  B.  Todd,  West  Elizabeth,  Pa. 


TEA  BISCUIT. 

Three  pounds  of  flour,  one  quart  of  milk,  six  ounces  of  butter,  two 
pennyweights  of  light  soda,  two  ounces  of  cream  of  tartar  ;  bake  in  a 
quick  oven. 

M.  Blocher,  Pittsburgh,  Pa. 


PARKER  HOUSE  ROLLS. 

At  night  take  two  quarts  of  flour  and  rub  in  two  tablespoocfuls  of 
lard ;  make  a  hole  in  the  middle  and  put  in  one  pint  of  cold  boiled 
milk,  three  tablespoonfuls  of  sugar,  a  little  salt  and  half  a  cup  of 
yeast,  or  half  a  yeast  cake  dissolved  in  half  cup  of  lukewarm  water  ; 
let  this  stand  until  morning  without  mixing ;  then  mix  into  a  loaf  and 
let  stand  until  noon ;  then  roll  out  and  cut  round,  spread  on  a  little 
butter  and  fold  over ;  put  in  pans  so  they  will  not  touch  when  risen, 
and  let  stand  until  ready  to  bake  ;  bake  in  hot  oven, 

Mrs.  C.  M.  Bryant,  Buflfalo,  N.  Y. 


THE  B.  A.  ELLIOTT  CO. 

'  Of  54  SIXTH  ST.,  PITTSBURCJH,   growing  all  the  flow 

ers  they  use  at  their  extensive  cut;  flower   growing  establish- 

1 1  ment,  on  Charles  St.,  Allegheny,  have  at  all  times  a  large  stock 

I';  of  perfectly  fresh  flowers  to  ofler.    These  flowers  are  at  least 

' '   40  hours  fresher  than  those  brought  here  from  the  East. 


JOSEPH  EHRSTEIN, 
Druggist  EiuAn^- 

Corner  28lh  8t,  and  Penn  Avenue, 


'Jpittsbixrgli,  JPcl. 


Deutsche  ^i.i0thclic. 


Pittsburgh  Cook  Book.  14 S 


FRENCH   OMELETTE. 

Take  six  eggs  beaten  separately,  a  cup  of  milk,  one  teaspoonful  of 
butter,  a  tablespoonful  of  flour  and  a  pinch  of  salt;  beat  the  yolks; 
add  to  them  the  butter,  milk,  flour  and  salt ;  stir  well  together ;  then 
add  the  beaten  whites  ;  butter  a  long  pan  ;  pour  it  in  and  bake  in  a 
quick  oven. 

Mrs.  Wesley  Moore,  Crafton,  Pa. 


BAKIXt}  POWDER. 

The  following  is  the  simplest  and  best  baking  powder  known :  Two 
pounds  cream  of  tartar,  one  pound  of  bicarbonate  of  soda,  two  ounces 
of  corn  starch  well  mixed  and  sifted  several  times  ;  this  powder  will 
never  fail  if  the  articles  are  pure  ;  add  a  tablespoonful  for  each  pound 
of  flour. 

M.  Blocher,  Pittsburgh,  Pa. 

CORN  PONE. 

Two  cups  of  corn  meal,  one  cup  of  flour,  one  egg,  two  table- 
spoonfuls  of  molasses,  one  teaspoonful  of  salt;  one  teaspoonful  of  soda; 
bake  twenty-five  minutes. 

Mrs,  Kate  Thomas,  Allegheny  City,  Pa. 

BREAD  CAKE  SPONGE. 

One  cup  of  sponge,  one  cup  of  sugar,  one  cup  of  flour,  one-half  of  a 
cup  of  butter,  two  eggs,  one  cup  of  raisins,  one  teaspoonful  of  soda. 

Miss  K.  L.  Kennedy,  Erie,  Pa. 


ICED  TEA. 

Use  the  best  green  or  black  tea  or  these  mixed,  and  make  stronger 
than  when  used  warm  ;  bottle  and  place  in  ice  chest  or  on  ice  until 
served  ;  use  neither  milk  or  sugar. 

Mrs.  a.  Wallaker,  Pittsburgh,  Pa. 


LATER  CAKE. 

Half  cup  of  butter,  two  cups  of  sugar,  three  eggs,  one  cup  of  sweet 
milk,  three  cups  of  flour  having  two  teaspoonfuls  of  cream  tartar 
sifted  in  it;  then  add  one  teaspoonful  of  baking  soda  dissolved  in  a 
little  milk. 

Mrs.  Maggie  Johnston,  Pittsburgh,  Pa. 


144  Pittsburgh  Cook  Book. 

TAYLOR  CAKES. 

One-half  pound  of  brown  sugar,  three-fourths  pound  of  butter, 
eight  eggs,  one  quart  of  New  Orleans  molasses,  one  pint  of  water,  two 
ounces  of  soda,  one  tablespoonful  of  ginger,  allspice  and  cloves,  three 
and  a  half  pounds  of  flour ;  drop  on  pans  and  bake  in  a  moderate 
oven  ;  excellent. 

Mrs,  a.  H.  Keally,  Pittsburgh,  East  End. 


ORANGE  SOUFFLE. 

Peal  and  slice  six  oranges ;  put  in  a  glass  dish  a  layer  of  oranges, 
then  one  of  sugar,  and  so  on  until  all  the  oranges  are  used,  and  let 
stand  two  hours ;  make  a  soft  boiled  custard  of  yolks  of  three  eggs, 
pint  of  milk,  sugar  to  taste,  with  grating  of  orange  peel  to  taste,  and 
pour  over  the  oranges  when  cool  enough  not  to  break  dish ;  beat  whites 
of  the  eggs  to  a  stiff  froth,  stir  in  sugar,  and  put  over  the  pudding. 

Mrs.  Wm.  Haney. 


FLOATING  ISLAND. 

Set  a  quart  of  milk  to  boil ;  stir  into  it  the  beaten  yolks  of  six  eggs; 
flavor  to  taste;  beat  the  whites  of  eggs  stifl";  when  the  custard  is  thick 
put  it  into  a  deep  dish  and  heap  the  beaten  eggs  upon  it ;  put  pieces 
of  currant  jelly  on  top  and  serve  cold. 

Mrs.  W.  Cramp,  Crafton,  Pa. 


BUTIERMILK  PUDDING. 

One  tin  of  bread  crumbs,  one  tin  of  buttermilk,  two  eggs  well 
beaten,  one  cup  of  sugar,  one-fourth  teaspoonful  of  baking  soda,  and 
a  small  lump  of  butter  and  a  little  grated  nutmeg.  Sauce. — Use 
sauce  of  flour  and  water,  small  lump  of  butter;  sweeten  and  flavor  to 
taste  ;  eat  hot. 

Mrs.  C.  Bauersmith,  Allegheny  City,  Pa. 


Pittsburgh  Cook  Book.  145 


OYSTER  PATTIES. 

Make  puff  paste  iu  this  way  :  To  every  pound  of  flour  add  three- 
fourths  of  a  pound  of  butter,  the  yolk  of  one  egg ;  use  cold  water ; 
chop  half  the  butter  into  the  flour  ;  then  stir  in  the  egg  and  work  all 
into  a  dough ;  roll  out  thin  and  spread  on  some  of  the  butter ;  fold 
closely  (butter  side  in)  and  roll  again  ;  do  this  until  the  butter  is  used 
up,  and  keep  the  paste  in  a  cool  place  while  preparing  the  oysters  ; 
set  the  oysters  on  the  stove,  in  a  saucepan,  with  liquid  enough  to  cover 
them;  as  soon  as  they  come  to  a  boil  skim  them,  stir  in  a  little  butter 
and  pepper,  and,  if  desired,  a  little  cream ;  line  small  tins  with  the 
paste,  and  put  three  or  four  oysters  in  each ;  add  a  little  of  the  liquor 
and  then  cover  with  paste;  bake  in  a  quick  oven  twenty  minutes  ; 
while  hot  wash  once  the  top  with  a  beaten  egg,  using  a  swab  or  brush, 
and  set  in  the  oven  a  minute  or  two  to  glaze. 

J.  J,  McIlyar,  Allegheny  City,  Pa. 


BEEF  SAUSAGE. 


To  three  pounds  of  beef,  very  lean,  put  one  and  a  half  pounds  of 
suet ;  chop  very  fine  ;  season  with  powdered  sage,  allspice,  pepper  and 
salt ;  fry  in  cakes  like  pork  sausage,  or  drop  a  spoonful  between  layers 
of  batter  on  griddle  and  fry  like  flannel  cakes. 

Mrs.  O'Neal,  Crafton,  Pa. 


QUICK  LOAF. 

Three  cups  of  flour,  one  cup  of  milk,  two  tablespoonfuls  of  white 
sugar,  two  eggs  thoroughly  beaten,  one  liberal  tablespoonful  of  butter, 
one-half  teaspoonful  of  soda  dissolved  in  hot  water,  two  teaspoonfuls  of 
cream  of  tartar  sifted  in  flour,  one  salt  spoonful  of  salt ;  beat  well  but 
quickly  together,  and  bake  in  a  well  greased  mould;  test  with  a  straw 
to  see  when  it  is  done ;  turn  out  upon  a  plate  and  serve  hot. 

Mrs.  a.  W.,  Bolivar,  Pa. 
10 


146  Pittsburgh  Cook   Book. 

LAMB  CHOPS. 

Trim  off  the  superfluous  fat  and  skin  so  as  to  give  the  chops  a  good 
shape;  dip  each  one  in  beaten  egg,  roll  in  pounded  crackers,  and  fry 
in  hot  lard;  sprinkle  with  salt  and  pepper  before  rolling  in  the  egg, 
or  you  may  omit  the  cracker  and  broil  on  a  gridiron  over  a  clean  fire. 

Mrs.  Kate  Reed,  Pittsburgh,  Pa. 


EGG  ROLLS. 

Two  cups  of  sweet  milk,  two  eggs,  a  little  salt,  three  and  one-half 
small  cups  of  sifted  flour ;  bake  in  hot  gem  pans. 

Ada  Bailey,  Pittsburgh,  Pa. 


FOR  DRESSING  EGGS. 

Take  six  eggs  and  boil  until  hard  ;  remove  shell  and  cut  in  halves  ; 
make  a  dressing  of  one  cup  of  vinegar,  one  teaspoonful  of  sugar,  pep- 
per and  salt,  butter  the  size  of  a  walnut ;  let  come  to  the  boil  and 
thicken  slightly  with  flour ;  pour  over  your  eggs  and  serve  hot  or 
cold. 

Lizzie  A.  Covode,  Ligonier,  Pa. 


EGG  OMELETTE. 

One  quart  of  milk,  six  eggs  whites  and  yolks  beaten  separately,  one 
tablespoonful  of  corn  starch  or  flour  dissolved  in  a  little  of  the  milk, 
season  to  taste,  and  add  the  whites  of  the  eggs  last;  pour  into  a  bak- 
ing pan  in  which  is  melted  a  piece  of  butter  the  size  of  a  walnut ;  bake 
in  a  moderately  hot  oven  about  twenty  minutes. 

Bertie  Shephard,  Pittsburgh,  Pa. 


SWEET  POTATO  PONE. 

To  one  large  grated  sweet  potato  add  two  tablespoonfuls  of  butter, 
well  creamed,  with  three  of  sugar  and  one  teaspoonful  of  grated  nut- 
meg; beat  light  the  yolks  of  four  eggs  and  add  to  the  above  ;  beat 
well  together  and  then  add  lightly  the  well  beaten  whites;  bake  in  a 
well  buttered  pan ;  excellent  eaten  hot  or  cold. 

Mrs.  M.  F.  Lichliter,  Allegheny  City,  Pa. 


Pittsburgh  Cook  Book.  147 

WHITE  SUGAR  SYRUP  FOR  HOT  CAKES. 

Five  pounds  of  granulated  sugar,  two  and  a  half  pints  of  boiling 
water,  two  teaspoonfuls  of  cream  tartar  ;  boil  from  twenty  minutes  to 
half  an  hour;  try  small  portion  in  a  cup;  as  it  cools  if  too  thin  boil 
still  longer ;  if  too  thick  add  water. 

Mrs.  J.  Bender,  Pittsburgh,  Pa. 

APPLE  FRITTERS. 

One  cup  of  sweet  milk,  two  cups  of  flour,  two  eggs  and  a  heaping 
teaspoonful  of  baking  powder ;  with  these  make  a  batter,  adding  one 
tablespoonful  of  sugar  and  a  little  salt ;  pare  and  slice  eight  sour  ap- 
ples and  mix  them  in  this  batter ;  have  ready  hot  lard,  and  with  each 
large  spoonful  of  batter  take  one  slice  of  apple  and  fry  as  you  would 
doughnuts. 

Mrs.  a.  Wallaker,  Pittsburgh,  Pa. 


ENGLISH  BREAD  PUDDING. 

Butter  three  slices  of  bread  on  the  loaf;  cut  very  thin  ;  place  a  layer 
of  the  bread  and  butter  in  the  pudding  dish,  half  a  pound  of  raisins 
and  half  a  pound  of  currants  washed  and  drained,  layer  of  raisins 
and  a  layer  of  currants,  then  another  layer  of  bread  and  butter,  then 
another  of  your  fruit,  another  layer  of  bread  and  butter,  then  anoth- 
er layer  of  your  fruit,  one  pint  of  sweet  milk,  three  eggs  well  beaten, 
coffee  cup  of  sugar,  a  little  grated  nutmeg ;  bake  in  moderate  oven. 
Sauce. — Make  a  sauce  of  milk  and  sugar ;  eat  w'arm. 

Mrs.  a.,  Pittsburgh,  Pa. 


STRAWBERRY  SHORT  CAKE. 

Prepare  short  cake  as  you  would  pie  crust  and  bake  in  bread  pans, 
marking  off  into  three  inch  squares,  leaving  it  sufficiently  thick  to 
split  when  baked ;  have  your  berries  carefully  picked  over  and  slightly 
crushed  and  sweetened  ;  when  ready  to  serve,  butter  the  split  short 
cake  and  spread  with  berries ;  serve  immediately. 

Mrs.  a,  Riley,  'Pittsburgh,  Pa, 


++++-I-+++++++-M- ■!-+++ +4- ++-M-++-^  +  -l-  +  -f--^++-F+++++++++-l--;-+T-  +  +  -r++  +  +-f++++HH-+++H-++++ 


DR.  J.  H.  MAUST, 


No.  912  Penn  Ave. 


Between  9th  and  10th  Sts. 


Pittslbur5h,Pa. 


Teeth  extracted  without  paiu  by  a  painless  process.    Finest  Gold  and  other  Fillings. 
All  kinds  of  Artificial  work  done  at  Lowest  Prices  and  warranted. 


-++4-++++  +  -M- •;-+++■!-+-;-+++ -M--T-+-M--^  +  -;-+++++-!-+++  +  1-+H- •)-+  +  + ■■^■++++++1 


Pittsburgh  Cook  Book.  149 

APPLE  FLOAT,  No.  1. 

Take  six  good  sized  apples  and  stew  until  thoroughly  done ;  then 
strain  them  through  a  colander  and  sweeten  to  taste ;  beat  the  whites 
of  four  eggs  to  a  stiff  froth  ;  add  the  apples  and  flavor  with  lemon  or 
vanilla  ;  serve  with  cream. 

Mrs.  a.  Hannen,  Pittsburgh,  East  End. 


APPLE  FLOAT,  No.  2. 

To   one  quart  of  apples,  partly  stewed   and  well   mashed,  put  the 

whites  of  three  eggs  well  beaten  and   four  heaping  tablespoonfuls  of 

loaf  sugar ;  beat  them  together  fifteen  minutes  and  eat  with  rich  milk 

and  nutmeg. 

Julia  M.  Hughes.  Bolivar,  Pa. 


KELLY  ISLAND  LAYER  CAKE. 

,  One  cup  of  butter,  two  cups  of  sugar,  three  cups  of  flour,  one-halt 
cup  of  milk,  three  teaspoonfuls  of  baking  powder,  a  grated  lemon,  a 
large  tart  apple,  one  egg  and  a  cup  of  sugar  ;  boil  four  minutes  ;  spread 
on  each  layer  when  cold. 

Mrs.  Jesse  Yarnall,  Pittsburgh,  Pa. 


ADDIE'S  WAY  TO  COOK  CHICKEN. 

Cut  the  chicken  up,  put  in  a  pan  and  cover  with  water ;  let  it  stew 
as  usual ;  when  done  make  a  thickening  of  cream  and  flour;  add  but- 
ter, pepper  and  salt ;  have  ready  a  nice  short  cake,  baked  and  cut  in 
squares  ;  roll  thin  as  for  a  pie  crust;  lay  these  cakes  on  a  dish  and  pour 
the  chicken  and  gravy  over  them  while  hot. 

Mrs.  E.  L.  Long,  Pittsburgh,  Pa. 


LIMA  BEANS. 

Wash  the  shelled  beans  in  cold  water  and  boil  them  for  one  hour 
when  done  pass  them  through  the  colander   and  season  with  butter, 
salt  and  pepper  ;  if  the  beans  are  dried,  soak  them  over  night  and  boil 
for  three  hours. 

Miss  Dollie  Pore,  Latrobe,  Pa. 


150  Pittsburgh  Cook  Book. 


LEMON  MERINGUE. 

One  lemon  grated,  four  tablcspoonfuls  of  sugar,  the  yolks  of  three 
eggs,  two  teaspoonfuls  of  corn  starch  or  prepared  cracker ;  beat  all  to- 
gether in  a  pint  measure  ;  fill  up  the  measure  with  milk  ;  bake  in  a 
rich  crust ;  beat  the  whites  with  three  tablcspoonfuls  of  pulverized 
sugar ;  place  on  the  pie  when  done ;  then  slightly  brown  in  oven. 

Mrs  Chas.  Lockhart,  Pittsburgh,  Pa. 


BOILED  CUSTARD. 

One  quart  of  milk,  five  eggs,  six   tablcspoonfuls  of  sugar  flavored 

with  vanilla. 

Ella  Vierheller,  Pittsburgh,  Pa. 


POTATO  PUFFS. 

Take  cold  roast  meat  (either  beef,  veal  or  mutton)  ;  clear  it  from 
gristle  and  chop  fine  ;  season  with  pepper  and  salt ;  boil  and  mash 
some  potatoes  and  make  them  into  a  paste  with  one  or  two  eggs  ;  roll 
it  out  with  a  little  flour ;  cut  it  round  with  a  saucer ;  put  your  season- 
ed meats  on  one-half;  fold  it  over  like  a  puflT;  turn  it  neatly  round  and 

fry  it  a  light  brown. 

CoRNiE  MoNDUE,  Pittsburgh,  Pa. 


SWEET  PEPPERS. 

First  clean  them  out ;  chop  the  cabbage  fine ;  stuff"  them  and  sew 
them  up ;  put  in  salt  water  for  twenty-four  hours ;  then  take  them  out 
and  to  each  teacup  of  vinegar  add  one  tablespoonful  of  sugar ;  put 
them  in  the  vinegar  and  scald. 

Mrs.  Jesse  Yarnall,  Pittsburgh,  Pa. 

OYSTER  PIE. 

Take  a  large  dish  and  butter  it  and  spread  a  rich  paste  over  the 
sides  and  around  the  edge,  but  not  on  the  bottom  ;  the  oysters  should 
be  as  large  as  possible ;  drain  off"  part  of  the  liquor  from  the  oysters ; 
put  them  into  a  pan  and  season  them  with  pepper,  salt,  spice  and  but- 
ter ;  have  ready  the  yolks  of  three  boiled  eggs. 

Mrs.  Chas.  Fife,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  151 


GREEN  TOMATO  PICKLE  (SWEET). 

Eight  pounds  of  green  tomatoes,  sliced  without  peeling;  four 
pounds  of  brown  sugar,  one  ounce  of  cinnamon,  one  ounce  of 
cloves,  one  quart  of  vinegar;  boil  the  tomatoes  two  hours;  add  the 
vinegar  and  spice ;  boil  two  hours  longer  and  remove  from  the  fire. 

Sadie  Tanner,  Frankfort,  Ky. 


PICKLED  CABBAGE. 

One  large  head  of  cabbage  cut  very  fine  with  a  chopping  knife ; 
sprinkle  two  handfuls  of  salt  and  let  stand  ten  minutes ;  then  squeeze 
dry  with  your  hands  into  a  crock  ;  then  boil  half  a  gallon  of  cider 
vinegar,  two  ounces  of  mustard  seed,  stick  cinnamon  and  whole  pep- 
per mixed  together  and  one  ounce  of  celery  seed  ;  boil  all  together  and 
pour  over  the  cabbage  when  hot. 

Mrs.  Martha  Nicholls,  Pittsburgh,  Pa. 

SPANISH  PICKLE. 

Take  three  dozen  large  cucumbers  ;  if  fresh,  put  them  in  brine  four 
or  five  days ;  if  salt,  soak  in  water  twenty-four  hours ;  four  heads  of 
cabbage  chopped  fine  ;  let  the  cabbage  lie  in  salt  eight  hours ;  four 
dozen  seed  onions,  fourteen  green  pepper  pods,  soaked  in  salt  water  ; 
squeeze  all  of  the  above  ingredients  as  dry  as  possible  with  the  hands ; 
then  place  a  layer  of  the  articles  in  a  kettle,  alternately  with  a  layer 
of  seasoning  composed  of  two  ounces  of  white  mustard  seed,  one  ounce 
of  celery  seed,  one  box  of  Coleman's  mustard,  one  ounce  of  tumeric, 
two  pounds  of  white  sugar,  the  whole  mixed  with  a  moderate  quan- 
tity of  good  strong  vinegar ;  boil  one  half  hour  or  until  it  thickens 
and  then  bottle  tight. 

Mrs.  S.  p.  Tanner,  Frankfort,  Ky. 


MEAT  CROQUETTES. 

Use  cold  roast  beef;  chop  it  fine  and  season  with  pepper  and  salt; 
add  one-third  the  quantity  of  bread  crumbs  and  moisten  with  a  little 
milk  ;  have  your  hands  floured  ;  rub  the  meat  into  balls ;  dip  it  into 
beaten  egg,  then  into  fine  pulverized  cracker,  and  fry  in  butter ;  gar- 
nish with  parsley. 

Mrs.  a.  C.  Taylor,  Osborne,  Pa. 


152  Pittsburgh  Cook  Book. 

GREEN  TOMATO  PICKLES. 

Chop  one-half  peck  of  tomatoes,  three  onions,  a  gill  of  horse  radish  , 
three  green  peppers ;  put  them  in  a  sieve  and  drain  dry ;  salt  in  layers 
and  let  them  stand  one  night;  drain  the  next  day  ;  scald  vinegar  and 
pour  over  it ;  let  it  stand  two  or  three  days  and  drain  again  ;  scald  a 
pound  of  sugar  to  a  quart  of  vinegar,  a  tablespoonful  of  black  pepper, 
the  same  of  allspice,  three  ounces  of  ground  cloves,  three  ounces  of 
mustard,  a  gill  of  mustard  seed  ;  boil  the  spices  in  a  little  vinegar. 

Mrs.  Kate  Wood8,  Pittsburgh,  Pa. 


WINTER  SAUCE. 

Two  gallons  ot  cabbage  cut  fine,  one  gallon  ol  green  tomatoes 
sliced,  one  dozen  of  onions  sliced,  one  ounce  of  tumeric  powder,  one 
ounce  of  celery  seed,  one  ounce  of  whole  allspice,  one  ounce  of  whole 
cloves,  one  ounce  of  ground  ginger,  one  ounce  of  black  pepper  ground, 
one  gill  of  saH,  one-half  pound  of  white  mustard  seed,  one  and  a  half 
pounds  of  white  sugar,  one  gallon  of  wine  vinegar  ;  mix  all  together 
and  boil  fifteen  or  twenty  minutes. 

Mrs.  M.  J.  Phtck,  Allegheny  City,  Pa, 


COLD  SLAW. 

One-half  of  a  head  of  cabbage  chopped  fine ;  rub  to  a  paste  the 
yolks  of  three  hard  boiled  eggs  ;  add  a  tablespoonful  of  melted  butter, 
one  teaspoonful  of  dry  mustard,  one  tablespoonful  of  sugar  and  one 
gill  of  vinegar  ;  mix  thoroughly  with  the  cabbage  and  garnish  with 
whites  of  eggs ;  cut  in  rings. 

Mrs.  C.  Fife,  Pittsburgh,  Pa. 


ROAST  RABBIT  OR  SQUIRREL. 

Split  through  the  breast  and  soak  one  hour  in  salt  water;  then  put 
in  a  pan  and  slice  an  onion  all  over  it ;  sprinkle  with  celery  seed  and 
a  little  sage  and  a  tablespoonful  of  butter ;  place  in  the  oven  to  roast. 

Mrs.  S.  p.  Tanner,  Frankfort,  Ky. 
♦ 

COOKIES. 

Two  cups  of  sugar,  one  cup  of  butter,  one  cup  of  milk,  one  measure 
of  baking  powder  ;  flavor  to  taste. 

Mrs.  Jesse  Yarnall,  Pittsburgh,  Pa. 


JAS.  McCABE. 


JNO.  McCABE. 


Jas.  McCabe  &  Bro. 


H 


UNERAL  Directors, 

No.    2642    Penn  Avenue. 

SPECIAL  ATTENTION  GIVEN  TO  EMBALMING, 


FINE  STOCK  OF 


81^rouds  and  glotl^  Severed  (Easkets, 

AT  REASONABLE  TERMS 

Hearse  anrj  Carriages  furnished.     Carriages    furnished    for   Balls.    Parties 
Operas,  &c.  ^ 

^         '  Teuephome  652-2 


2^iis.  JE.  TiijLn:Ejsricj^, 

FASHIONABLE 


i^^kff  ■ 


MILLIMEB  Y.  m 


-AND- 


Ladies'  Fancy  Goods  and  Notions, 

Corner  43d  and  Butlsr  Streets,      t-n 

—  Pittsburgh 


154  Pittsburgh  Cook  Book. 


YOUNG  FOLK'S  DEPARTMENT 


The  most  wholesome  recipes  that  are  will  breed  satiety, 
Except  we  should  admit  of  some  variety, 
Still  kept  within  the  list  of  good  sobriety. 
Wherefore,  if  any  think  this  book  unseasonable. 
Men  of  reason  may  think  they  are  unreasonable. 

John  Ha.rington. 


CARAMELS. 

The  white  of  three  eggs  beaten  up  very  light, 
Mixed  up  with  fine  sugar  both  pure  and  right  white ; 
Of  J.  Baker's  chocolate  take  half  of  a  cake, 
And  set  on  hot  water  to  melt  but  not  bake. 
With  your  fingers  make  out  in  pyramidal  form. 
And  roll  in  the  chocolate  while  yet  it  is  warm ; 
Each  piece  set  apart  to  dry  and  to  cool, 
And  lovers  of  sweets  will  say  you're  no  fool. 

Rev.  Cha8.  Miller,  Calcutta,  India. 


COCOANUT  CARAMELS. 

Two  cups  of  grated  cocoanut,  one  cup  of  sugar,  two  tablespoonfuls 
of  flour,  the  whites  of  three  eggs  beaten  stiff;  bake  on  buttered  paper 
in  a  quick  oven. 

Minnie  Roney,  Allegheny  City,  Pa. 


CHOCOLATE  CARAMELS. 

One  cup  of  grated  chocolate,  one  cup  of  coffee  sugar,  one  cup  of  New 
Orleans  molasses,  one  cup  of  milk  and  butter  the  size  of  an  egg ;  boil 
about  half  an  hour ;  pour  in  pans,  and  before  it  becomes  hai'd  mark 
in  small  squares. 

Mrs.  Clara  Lee,  Allegheny  City,  Pa. 


Pittsburgh  Cook  Book.  155 


CHOCOLATE  CREAM  DROPS. 

Two  cups  of  pulverized  sugar  and  one-half  cup  of  milk ;  boil  to- 
gether three  minutes;  after  beginning  to  boil  all  over  then  add  one 
teaspoonful  of  vanilla ;  then  take  off  and  stir  until  stiff  and  mould 
into  drops.  Coating.— Melt  three-fourths  of  a  cake  of  Baker's  choco- 
late, drop  cream  into  chocolate,  and  lay  upon  buttered  paper  until 
dry. 

Mrs.  Hays,  Plattsraouth,  Neb. 


CHOCOLATE  DROPS. 

Two  cups  of  sugar  and  one-half  cup  of  milk  ;  boil  twenty  minutes  ; 
cool  in  a  pan  of  cold  water;  grate  two  ounces  of  chocolate  and  melt 
over  the  tea  kettle  ;  stir  constantly. 

Ida  Welsh,  Pittsburgh,  Pa. 

CHOCOLATE  GLAZE. 

One  pound  of  sugar,  one  gill  of  water,  f)ur  ounces  of  chocolate 
grated  ;  boil  all  together  almost  to  candy  point;  flavor  with  vanilla  ; 
when  partly  cooled  beat  a  short  time ;  spread  over  cake. 

M.  BLonHER,  Pittsburgh,  Pa. 


CREAM  CANDY. 

Two  cups  of  coffee  sugar  and  one-half  cup  of  cold  water ;  coil  about 
fifteen  or  twenty  minutes,  stirring  constantly  ;  remove  vessel  contain- 
ing candy  and  place  in  another  vessel  partly  filled  with  cold  water  ; 
stir  until  it  becomes  creamy  and  add  one  teaspoonful  of  vanilla;  shape 
into  balls  before  it  hardens  ;  grate  chocolate  and  hold  plate  containing 
it  over  a  kettle  of  boiling  water  ;  when  it  becomes  moist  roll  candy  in 
chocolate  and  place  on  brown  paper  to  harden. 

Mrs.  Beebe,  Allegheny  City,  Pa. 

HOREHOIND  CANDY. 

Boil  two  ounces  of  horehound  in  three  pints  of  water  for  one-half 
hour;  strain  carefully  and  then  add  three  and  a  half  pounds  of  brown 
sugar;  boil  quickly  until  it  is  as  thick  as  taffy  and  then  remove  it  and 
pour  into  well  greased  tin  pans ;  when  cooled  a  little  mark  into  small 
squares  with  a  knife, 

R.  A.  Taylor,  Pittsburgh,  Pa. 


156  Pittsburgh  Cook  Book. 

KISSES. 

Whites  of  four   eggs,  one  cup  of  pulverized  sugar,  one  small   tea- 
spoonful  of  vinegar;  beat  stiff  and  bake  in  puffs. 

Mrs,  Wm.  Walker,  Pittsburgh,  Pa. 


LEMON  CANDY. 

Take  a  pound  of  loaf  sugar  and  a  cup  of  water,  and  ;  fter  cooking 
over  a  slow  fire  half  an  hour  clear  with  a  little  hot  vinegar  ;  take  off 
the  scum  as  it  rises,  testing  by  raising  with  a  spoon,  and  when  the 
"  threads"  will  snap,  pour  into  buttered  pan;  before  pouring  into  pan 
add  lemon  or  finely  chopped  nuts,  or  Brazil  nuts  sliced. 

Alice  M.  Lichliter,  Pittsburgh,  Pa. 


ICE  CREAM  CANDY. 

Two  pounds  of  white  sugar,  one  pint  of  water,  one  tablespoonful  of 
cream  of  tartar;  boil  until  it  hardens  in  cold  water;  pull  until  white  . 

Twin  Sister,  Coketown,  Pa. 

ICE  CREAM. 

Heat  one  quart  of  cream  and  two  quarts  ot  milk  almost  to  boiling, 
and  pour  by  degrees  into  this  eight  eggs  well  beaten  and  one  cup  of 
sugar ;  return  to  fire,  stir  constantly  until  it  boils,  and  then  set  aside 
to  cool ;  add  one  spoonful  of  vanilla  ;  when  it  is  cold  put  in  freezer  and 
freeze. 

Emma  De  Armit,  Pittsburgh,  Pa. 


BUTTER  SCOTCH,  No.  1. 

One  pound  of  "  coffee  A"  sugar,  butter  the  size  of  an  egg;  add  as 
much  cold  water  as  will  dissolve  the  sugar  ;  boil  without  stirring  until 
it  will  easily  break  when  dropped  in  cold  water  ;  when  done  add  few 
drops  of  extract  of  lemon  or  vanilla ;  have  a  pan  well  buttered  and 
pour  in  ;  when  partly  cold  mark  in  squares. 

Master  Mac.  H.  Lichliter,  Pittsburgh,  Pa. 


BUTTER  SCOTCH,  No.  2. 

One  cup  of  molasses,  one  cup  of  sugar,  one-half  cup  of  butter;  boil 
until  done  without  stirring. 

Minnie  Roney,  Allegheny  City,  Pa. 


Pittsburgh  Cook    Book.  1^^ 

BUTTER  SCOTCH,  No.  3. 

Three  pounds  of  best  brown  sugar;  boil  with  one  and  a  half  pints 
of  water  until  candy  hardens  in  cold  water ;  then  add  a  half  pound  of 
fresh  butter,  which  will  soften  the  candy  ;  bull  a  few  minutes  until  it 
again  hardens  and  pour  into  trays ;  flavor  with  lemon. 

Mrs  Lewis,  Blairsville,  Pa. 


WHITE  TAFFY. 

One  pound  of  granulated  sugar,  one-half  cup  of  water,  two  table- 
spoonfuls  of  vinegar. 

Ella  Welsh,  Pittsburgh,  Pa. 

YELLOW  TAFFY. 

One  pint  of  molasses  and  two  pounds  of  brown  sugar;  put  in  a  ket- 
tle and  cook  until  it  breaks;  try  it  in  cold  water;  when  done  flavor  to 
taste  and  pull  it  until  it  is  a  light  yellow. 

Mrs.  Geo.  Lange,  Pittsburgh,  Pa. 


POPCORN  BALLS. 

Boil  a  pint  of  molasses  fifteen  minutes ;  have  five  quarts  of  popped 
corn  in  a  pan  and  pour  the  boiling  molasses  over  it ;  stir  until  thor- 
oughly mixed  and  make  into  balls. 

Katie. 


VINEGAR  CANDY. 

Three  cups  of  granulated  sugar,  one-half  cup  of  vinegar,  one-hall 

cup  of  water,  one-half  teaspoonful  of  butter ;  season  with  lemon ;  mix 

the  sugar,  water  and  vinegar   together ;   boil  until  the  candy  is  found 

to  be  brittle  by  dropping  a  little   in  cold  water ;   then  add  butter  and 

lemon . 

Mrs.  M.  J.  Lew^is,  Blairsville,  Pa. 

CREAM  WALNUTS. 

Take  two  cups  of  coffee  sugar  and  a  half  cup  of  water  ;  boil  ten 
minutes,  stirring  constantly ;  after  boiling  set  the  vessel  in  another 
vessel  containing  cold  water  and  stir  until  stiff' ;  flavor  with  a  teaspoon- 
ful of  vanilla  ;  when  cool  enough  make  in  little  balls,  putting  kernels 

of  English  walnuts  inside. 

Geo.  Yarnall,  Pittsburgh,  Pa. 


JAS,  W,  GROVE, 

IMPORTER  AND  JOBBER  IN 


-»^tcir^©irs:^^<- 


If  Children's  Carriages,Velocipedes 


vMiri'Uiii; 

^tcHl^i^ .  2Bicvcfci>,  ♦  Baskets, 

S^^^^S  SATCHELS,   ETC. 

No.  504  WOOD  STREET,  p  T  TTQ  BURGH 


TELEPHONE  272, 


y^ELSH    BUG  TITERS, 


DEALERS  IN 


FINE'GROGERIES  ^ffl 


NOTIONS- 


No.  2554  PENN  AVE. 


PittslburQ]i,Pa- 


GOODS  DELIVERED  FREE  OP  EXPENSE. 


Pittsburgh  Cook  Book.  159 


MARSH  MALLOW  PASTE. 

Dissolve  one  pound  of  dean  gum  arable  in  one  quart  of  water; 
strain  and  add  one  pound  of  refined  sugar;  place  over  a  fire,  stirring 
continually  until  the  sugar  is  dissolved  and  the  mixture  has  become 
of  the  consistence  of  honey  ;  next  add  gradually  the  whites  of  eight 
eggs  well  beaten  until  it  loses  its  stickiness  and  does  not  adhere  to  the 
fingers  when  touched ;  the  mass  may  now  be  poured  out  into  a  pan  or 
box  slightly  dusted  with  starch,  and  when  cool  divide  into  small 
squares  or  strips;  just  before  turning  out  the  paste  it  should  be  &&- 
vo^ed.  Twin  Sister,  Coketown,  Pa. 

CREAM  ALMONDS. 

Have  about  one-half  pound  of  almond  nuts  shelled  and  the  white  of 
one  egg  beaten  as  stifl?"  as  possible ;  then  put  on  the  fire  one  pound 
of  white  sugar  with  just  enough  water  to  wet  it  and  let  boil  till  it 
drops  like  tafly ;  take  off  and  beat  the  egg  in  it  till  it  looks  like  thick 
cream  ;  take  some  of  it  in  your  hands  and  roll  an  almond  in  it ;  spread 
on  a  paper  or  board  and  let  them  dry  a  little  while ;  they  will  be 
ready  to  eat  almost  as  soon  as  cold. 

Mattie  Tanner,  Frankfort,  Ky. 

TART  CANDY. 

Boil  six  tablespoonfuls  of  sugar,  four  of  water  and  two  of  vinegar 
together  for  twenty  minutes ;  pour  into  buttered  pans. 

Mamie  Seaton,  Pittsburgh,  Pa. 

HALLOWEEN  TAFFY. 

One  quart  of  New  Orleans  molasses,  one  tablespoonful  of  vinegar, 
one  cup  of  brown  sugar,  butter  the  size  of  a  hazel  nut,  one  quart  of 
blanched  pea  nuts ;  boil  molasses,  vinegar,  sugar  and  butter  until  it 
becomes  brittle  in  water ;  then  remove  from  the  fire  and  stir  in  one- 
half  teaspoonful  of  baking  soda  until  the  color  is  changed  ;  have  pre- 
pared buttered  pie  pans  in  which  have  been  placed  a  layer  of  the 
nuts ;  pour  the  tafiy  over  these  and  cover  the  top  with  nuts. 

Margie  Douglass,  Pittsburgh,  Pa. 

CREAM  CANDY. 

One  pound  of  confectioner's  ^ugar,  the  white  of  one  egg  well  beaten, 
one  cup  of  milk  and  one  tablespoonful  of  vanilla  or  lemon ;  mix  thor- 
oughly and  mould  in  balls.        Emma  De  Armitt,  Pittsburgh,  Pa. 


160  Pittsburgh  Cook  Book. 


MEDICAL  DEPARTMENT. 


An  invalid's  food  should  be  prepared  and  presented  with  great  care 
and  neatness.  A  sick  person  is  more  fastidious  than  a  well  person. 
Do  not  prepare  too  much  food  at  one  time  ;  a  small  quantity  daintily 
prepared  will  tempt  the  invalid  to  taste,  "because  it  looks  so  nice," 
while  a  large  amount  will  disgust.  Spread  a  clean  napkin  on  the 
tray  and  use  as  small  and  as  nice  dishes  as  you  can.  Don't  send  the 
same  food  to  your  patient  the  second  time  in  the  same  dishes.  Do  not 
keep  any  article  of  food  or  drink  standing  in  the  sick  room ;  a  little 
trouble  more  or  less  is  nothing  compared  to  the  comfort  and  safety  of 
the  sick.  Be  careful  not  to  burn  the  toast  or  scorch  or  smoke  the 
food,  and  avoid  all  greasiness.  A  physician's  directions  should  always 
be  observed  with  the  strictest  fidelity. 

CRUST  COFFEE. 

Very  nourishing ;  toast  bread  very  brown  ;  pour  on  boiling  water 
and  strain;  add  cream,  sugar  and  nutmeg  if  desired. 

CHICKEN  BROTH. 

Take  the  first  and  second  joints  of  a  chicken  and  boil  in  one  quart 
of  water  until  tender ;  season  with  very  little  salt  and  pepper. 


JELLICE. 

One  teaspoonful  of  eurrant,  lemon,  grape  or  cranberry  jelly ;  put  in 
a  goblet ;  beat  well  with  two  tablespoonfals  of  water ;  fill  up  with  ice 
water  and  you  have  a  refreshing  drink  for  a  fever  patient. 

OATMEAL  BLANC-MANGE. 

A  delicious   blanc-mange  is  made  by  stirring  two  heaping  table- 
spoonfuls  oatmeal  into  a   little   cold  water ;   then   stir  into  a  quart  of 
boiling  milk  ;   flavor  and  pour  into   moulds   to   cool,  when   cream  or 
jelly  may  be  eaten  with  it. 


Pittsburgh  Cook  Book.  161 

OATMEAL  GRUEL. 

Put  two  heaping  tablespoonfuls  of  oatmeal  in  one  quart  of  cold 
water ;  stir  until  it  commences  to  boil ;  cook  one  hour  ;  do  not  let  it 
scorch  ;  season  with  salt,  sugar  and  any  spice  desired.  For  infants  and 
very  sick  patients  it  must  be  strained  and  not  salted. 

M.  F.  LicHLiTER,  Allegheny  City,  Pa. 

MULLED  BUTTERMILK. 

Put  on  good  buttermilk,  and  when  it  boils  add  the  well-beaten  yolk 
of  an  egg;  let  boil  up  and  serve,  or  stir  into  boiling  buttermilk  thick- 
ening made  of  cold  buttermilk  and  flour;  excellent  for  convalescing 
patients. 

Mes.  W.  Stewabt,  Pittsburgh,  Pa. 


PANADA. 

Take  two  rich  crackers  and  pour  on  boiling  water ;  let  stand  a  few 
minutes ;  beat  up  an  egg  and  sweeten  to  taste ;  stir  all  together  ;  grate 
nutmeg  to  suit  the  invalid,  or  bread  into  a  pint  bowl  of  toasted  bread, 
and  pour  over  boiling  water,  adding  a  small  lump  of  butter ;  sweeten 
and  flavor  to  taste. 

A.  McKee,  Pittsburgh,  Pa. 

UNCOOKED  EGG. 

This  is  quite  palatable  and  very  strengthening;   put  the  yolk  of  an 

egg  in  a  goblet ;  add  teaspoonful  of  sugar  ;  beat  well  and  flavor  of  any 

kind  desired ;  add  rich  milk  or  cream  ;  stir  in  lightly  the  well-whipped 

white  of  the  egg. 

M.  F.  LicHLiTER,  Allegheny  City,  Pa. 


BEEF  TEA. 

Take  a  pound  of  juicy  lean  beef  and  mince  it ;  put  it  with  its  juice 
into  an  earthen  vessel  containing  a  pint  of  tepid  water ;  let  this  stand 
for  one  hour;  stoutly  beat  to  boiling  ;  boil  three  minutes  and  strain  ; 
stir  in  a  little  salt ;  if  allowed  pepper  and  allspice  may  be  added. 
Mutton  tea  may  be  prepared  same  way. 

J.  H.  NoBBS,  Pittsburgh,  Pa. 
11 


162  Pittsburgh  Cook  Book. 

CRUST  COFFEE. 

Toast  bread  very  brown ;   pour  on   boiling  water ;  strain  and  add 
cream  and  sugar  and  nutmeg  if  desired. 


CREAM  SOTTP. 

One  pint  of  boiling  water  and  a  half  teacupful  of  cream ;  add  bro- 
ken pieces  of  toasted  bread  and  a  little  salt. 


BAKED  MILK. 

Bake  two  quarts  of  milk  for  eight  or  ten  hours  in  a  moderate  oven, 
in  a  jar  covered  with  writing  paper  tied  down  ;  it  will  then  be  as  thick 
as  cream,  and  may  be  used  by  weak  persons. 

EGG  GRUEL. 

Beat  the  yolk  of  an  egg  with  a  tablespoonful  of  sugar ;  beat  in  the 
white  separately ;  add  a  teacup  of  boiling  water  to  the  yolk  ;  then  stir 
in  the  white  and  add  any  seasoning;  good  for  a  cold. 

Bird  Sheaffer,  Pittsburgh,  Pa. 


SAGO  CUSTARD. 

Soak  two  tablespoonfuls  of  sago  in  a  tumbler  of  water  an  hour  or 
so ;  then  boil  in  same  water  until  clear ;  add  a  tumbler  of  sweet  milk  ; 
when  it  boils  add  sugar  to  taste,  then  a  beaten  egg  and  flavoring. 


HOT  LEMONADE. 

Cut  the  lemons  through  the  center  and  take  out  the  seeds ;  then 
squeeze  out  the  juice;  to  every  lemon  take  one-fourth  cup  of  sugar 
and  a  pint  of  boiling  water ;  sprinkle  a  little  black  pepper  in  this  and 

drink  while  hot. 

Maud  Aughinbaugh,  Pittsburgh,  Pa, 


POACHED  CRACKERS. 

Place  enough  butter  crackers  in  a  covered  tureen  to  fill  it ;  sprinkle 
a  half  cup  of  white  sugar  over  them  and  butter  the  size  of  an  egg ; 
this  done  cover  the  contents  with  a  cup  of  boiling  water  and  place  the 
lid  on  quickly  and  serve  in  ten  minutes. 

Juniata  De  Armit,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  163 

SOFT  TOAST. 

Toast  well,  but  not  too  brown,  a  couple  of  thin  slices  of  bread  •  put 
them  on  a  warm  plate  and  pour  over  boiling  water ;  cover  quickly 
with  another  plate  of  the  same  size  and  drain  the  water  off;  remove 
the  upper  plate,  butter  the  toast,  put  in  the  oven  one  minute  and 
serve  at  once. 

Mrs.  Jenny  Snyder,  Pittsburgh,  Pa. 
PA>ADA. 

taste""'  ^""'^'"^  ''^^''  ""'''  ^""'^^  '""^^  crackers;  sugar  and  nutmeg  to 

Annie  Bennett,  Pittsburgh,  Pa. 

A  SUMMER  DRINK. 

The  grated  rind  of  a  lemon,  two  teaspoonfuls  of  cream  of  tartar 
half  a  cup  of  loaf  sugar  and  one  pint  of  boiling  water.  This  is  ..ood 
to  purify  the  blood.  * 

Annie  Bennett,  Pittsburgh,  Pa. 

COUGH  SYRUP. 

Take  one  ounce  of  boneset  and  one  ounce  of  flaxseed ;  boil  and 
strain ;  then  add  one  pint  of  molasses  and  a  half  pound  of  loaf  sugar. 

J.  C.  Stewart,  Pittsburgh,  Pa. 

TO  STOP  BLEEDING. 

Take  a  handful  of  flour  and  bind  on  the  cut  or  cover  with  a  cob- 
web. 

COUGH  REMEDY. 

Two  ounces  of  horehound,  two  ounces  of  elecompane,  two  ounces  of 
comfrey,  two  ounces  of  spinard,  three  pints  of  water ;  boil  to  half  a 
pint ;  strain  and  add  one  pint  of  honey  and  one-half  pint  of  white  wine 
vinegar ;  take  one  tablespoonful  three  times  a  day. 

Mrs.  Chas.  Snyder,  Pittsburgh,  Pa. 

HOARSENESS. 

White  of  one  egg  beaten  to  a  stiff"  froth,  well  sweetened,  and  juice 
of  one  lemon  added.     Take  a  teaspoonful  about  every  half  hour. 

Blanche  Manifold. 


164  Pittsburgh  Cook  Book. 


FOR  DIPHTHERIA. 

Inasmuch  as  our  city  and  surrounding  vicinity  is  seemingly  never 
without  alarming  eruptions  of  this  terrible  complaint.  Every  family 
should  be  made  familiar  with  the  modes  of  successful  relief,  and  as 
the  Christian  ladies  who  compile  this  volume  intend  therein  to  afford 
such  immediate  and  remote  helps  to  the  suffering  as  can  be  procured, 
they  confidently  rely  upon  the  good  results  assured  by  the  simple  pro- 
cess placed  in  their  hands,  for  this  volume  of  formulas,  by  S.  C,  Greene 
of  this  city.  Dr.  Delthill,  of  the  French  Academy  of  Medicine,  in  a 
detailed  report  of  numerous  cures,  says  the  vapors  of  tar  and  turpen- 
tine will  dissolve  the  fibrinous  exudations  which  choke  up  the  throat 
in  croup  and  diphtheria.  R  Equal  parts  of  tar  and  turpentine  are 
placed  in  a  pan  or  cup  and  ignited,  the  vapors  are  inhaled,  and  relief 
is  said  to  follow  immediately. 

S.  C.  Greene,  Pittsburgh,  Pa. 


FOR  CHOLERA. 

R  Nutmeg,  cinnamon,  cloves,  ginger,  of  each  §1;  capsicum,  25. 
Let  these  be  ground  and  added  to  one  pint  of  cognac  brandy  and  di- 
gested three  or  four  days.  The  dose  for  immediate  effect  should  be 
one  teaspoonful  and  about  a  teaspoonful  of  white  sugar,  with  a  table- 
spoonful  of  boiling  water  added  and  supped  as  warm  as  possible. 
May  be  taken  for  all  choleric  pains,  dysentery  and  diarrhoea.  In  the 
great  plague  of  1832  this  remedy  cured  four  hundred  successive  cases 
of  malignant  Asiatic  cholera,  and  in  the  hand  of  the  cantributor  has 
checked  many  obstinate  acute  dysenteries,  as  well  as  chronic  diarrhoea. 
No  measure  of  value  can  be  placed  upon  a  formula  so  effectual,  and 
may  be  prepared  by  anyone  and  held  ready  for  use. 

S.  C.  Greene,  Pittsburgh,  Pa. 

TO  PREVENT  BED  SORES. 

A  crock  of  fresh  water  placed  daily  under  the  bed  of  any  sick  per- 
son will  prevent  bed  sores.  B.  M. 


TO  PREVENT  DISCOLORING  AFTER  A  BRUISE. 

To  prevent  discoloring  the  flesh  after  a  fall  or  bruise,  rinse  a  cloth 
out  of  hot  water  and  lay  on  immediately,  and  it  will  keep  the  blood 
in  circulation  and  prevent  it  discoloring. 

Mrs.  Hattie  D.  Taft,  Sturbridge,  Mass. 


Pittsburgh  Cook  Book.  165 


EARACHE. 

Five  drops  of  chloroform  on  a  little  cotton  in  the  bowl  of  a  pipe — 
clay  pipe  is  the  best — then  blow  the  vapor  through  the  stem  into  the 
aching  ear  and  instant  relief  will  be  afforded. 

Mrs.  Hattie  D.  Taft,  Sturbridge,  Mass. 


ROUGH  OR  CHAPPED  HA^DS. 

One  of  the  best  remedies  for  rough  or  chapped  hands  is  the  follow- 
ing :  One  ounce  of  glycerine,  one  ounce  of  rose  water,  six  drops  of 
carbolic  acid.  In  cold  weather  when  it  is  necessary  to  wash  the  hands, 
apply  a  few  drops  while  they  are  moist  and  rub  well  into  the  skin. 
It  may  also  be  used  for  the  face. 


FOR  COLOGNE. 

Oil  of  lavender,  one  drachm  ;  oil  of  lemon,  two  drachms;  oil  of 
bergamont,  two  drachms;  oil  of  rosemary,  two  drachms  ;  oil  of  cloves, 
eight  drops  ;  tincture  of  musk,  ten  drops ;  rectified  spirits  of  wine,  one 
pint. 


REMEDY  FOR  COUGH. 

One  ounce  of  elecampane  root,  one  ounce  of  wild  cherry  bark,  one 
ounce  of  comfrey  root,  one  ounce  of  horehound ;  boil  well  in  two 
quarts  of  water;  add  one  pound  of  brown  sugar;  strain  and  add  one 
pint  of  best  spirits.     Take  one-half  of  a  wineglass  three  times  a  day. 


FOR  BURNES. 

Common  baking  soda  has  been  found  to  cui-e  burns  or  scalds,  afford- 
ing immediate  relief  when  promptly  applied.  For  a  dry  burn  the 
soda  should  be  made  into  a  paste  with  water  ;  for  a  scald  or  wet  burn 
powdered  soda  (or  borax  will  do  as  well,)  should  be  dusted  on. 

Mrs.  Hattie  D.  Saft,  Sturbridge,  Mass. 


(OLDS. 

One  quart  of  water,  two  lemons  sliced  and  seeds  removed,  ten  cents 
worth  of  rock  candy,  ten  cents  worth  of  best  gum  arabic ;  boil  down 
to  one  pint  and  keep  stirring.  Blanche  Manifold. 


166  Pittsburgh  Cook  Book. 


BLACKBERRY   CORDIAL. 

One  quart  of  juice,  one  ounce  of  cinnamon,  one-half  of  an  ounce  of 
cloves  ;  boil  until  the  strength  is  extracted  ;  skim  while  boiling  ;  strain, 
then  add  one  pound  of  white  sugar ;  boil  a  few  minutes  ;  when  cold 
add  one  pint  of  good  brandy ;  bottle. 

Mrs.  Mary  Johns. 


TO  PUT  0>  BURNS. 

Cover  a  cloth  thickly  with  baking  soda ;  wet  it  with  cold  water  and 
cover  the  burn  completely  ;  let  it  remain  until  all  the  fire  is  drawn 
out. 

Mrs.  D.  W.  Stofiel,  Pittsburgh,  Pa. 


diRUEL  FOR  THE  SICK. 

To  one  pint  of  boiling  water  add  two  tablespoonfuls  of  oat  meal 
mixed  in  a  little  cold  water ;  stir  into  the  boiling  water  and  boil  well ; 
to  this  add  a  small  pinch  of  salt,  a  handful  of  currants,  well  washed 
and  sweetened  to  taste,  and  flavor  with  nutmeg. 

Mary  Liz. 


DELICATE  DISH. 

Take  water  crackers,  pour  boiling  water  over  them  and  let  stand 
one  minute,  then  drain  off  and  butter,  and  eat  with  fruit  or  jelly  of 
of  any  kind. 

Mary  Liz. 


A  RECIPE  FOR  CASES  OF  DYSENTERY. 

The  following  recipe  is  recommended  as  an  excellent  cure  for  dys- 
entery. The  cost  at  any  drug  store  for  putting  up  is  about  fifteen 
cents :  Three  drachms  of  prepared  chalk,  three  drachms  of  white 
sugar,  one-sixth  of  an  ounce  of  paragoric,  one  drachm  of  prepared 
gum  arable ;  make  a  mixture ;  dose,  after  shaking  well,  one  table- 
spoonful  for  adults  and  one-half  tablespoonful  for  children,  every  two 
hours  until  relieved. 


MUSTARD  PLASTER. 

In  making  a  mustard  plaster  mix  the  mustard  with  the  white  of  an 
egg  and  it  will  not  blister,  no  matter  how  long  it  is  left  on. 


Pittsburgh  Cook  Book.  167 


RAW  EGGS  FOR  THE  SICK. 

We  may  speak  of  an  article,  highly  nutritious,  easily  digested  and 
retained,  and  but  little  used,  viz.,  raw  eggs.  The  only  objections  to 
their  use  is  the  individual  objections  of  the  patients,  and  this  only  be- 
fore the  first  is  taken,  for  they  seldom  object  afterward.  The  egg  may 
be  broken  into  a  glass,  care  being  taken  that  the  yolk  is  not  broken, 
and  a  little  salt  and  pepper  added  if  desired.  The  patient  has  scarce- 
ly the  trouble  of  swallowing  it,  for  it  goes  down  of  itself.  We  have 
seen  patients  retain  easily  and  even  relish  a  raw  egg,  who  could  retain 
nothing  else,  more  than  six  hundred  having  been  taken  in  one  case 
within  three  or  four  months.  It  goes  without  saying  that  the  egg 
should  be  carefully  selected  ;  and,  indeed,  for  fear  that  one  which  has 
seen  its  best  days  should  disgust  the  patient,  it  were  better  to  prepare 
the  egg  out  of  his  sight. 

Florexck  Ahl,  Pittsburgh,  Pa. 


EGG  LEMONADE. 

Take  the  juice  of  half  a  lemon,  one  heaping  tablespoonful  of  pow- 
dered sugar,  one  very  fresh  eg^ ;  put  all  in  a  goblet ;  fill  it  with 
water  and  stir  with  an  egg-beater  until  the  egg  is  well  beaten.  This 
makes  a  cooling  and  nutritious  drink. 

Julia  De  Armit,  Pittsburgh,  Pa. 

A  REMEDY  FOR  NEURALGIA  IN  THE  FACE. 

Toast  a  slice  of  bread  and  scald  with  boiling  water;  put  between  a 
flannel  and  put  to  the  face ;  it  will  draw  the  cold  out  and  stop  the 
pain. 


SORE  MOUTH. 

Take  an  ounce  of  bayberry  powder  and  make  a  weak  tea  ;  rinse  the 
mouth  frequently  with  this  solution;  it  is  an  excellent  remedy. 

Mrs.  W.  Stewart,  Pittsburgh,  Pa. 


BEEF  TEA. 

Take  a  small  piece  of  juicy  lean  beef  and  pound  it  until  very  ten- 
der ;  then  place  it  in  a  wide  mouthed  bottle  and  cork  tight ;  then  place 
the  bottle  in  a  kettle  of  cold  water  and  allow  it  to  boil  for  one  hour  or 
longer  if  possible.  Mrs.  Chas.  Potter,  Pittsburgh,  Pa. 


168  Pittsburgh  Cook  Book. 

WEAK  BACK  REMEDY. 

Bathe  the  back  with  a  liquid  made  by  using  a  beef's  gall,  having 
poured  over  it  one  pint  of  alcohol ;  use  this  frequently. 

Mrs.  C.  Hooten,  Pittsburgh,  Pa. 


ARROTVROOT. 

Take  two  teaspoonfuls  of  arrowroot  and  mix  smoothly  with  a  little 
water ;  pour  over  this  one-half  pint  of  boiling  water ;  season  with 
lemon  juice.  If  made  for  children  it  can  be  made  thicker  than  the 
above  and  thinned  with  milk. 

Mrs.  Geo.  Yarnall,  Pittsburgh,  Pa. 


LEMONADE. 

One-half  of  a  lemon  and  a  lump  of  sugar  to  taste ;  pare  the  rind  of 
the  lemon  thinly;  cut  the  lemon  into  thick  slices  and  remove  as  much 
as  possible  of  the  white  outside  pith  and  all  the  pips ;  put  the  lemon, 
the  peel  and  sugar  into  a  jar ;  pour  over  the  boiling  water ;  cover 
closely  and  in  two  hours  it  will  be  fit  to  drink  ;  it  uhould  either  be 
strained  or  poured  off  from  the  sediment. 

Mrs.  England,  Pittsburgh,  Pa. 


ONION  GRUEL. 

Slice  a  few  onions  and  boil  in  a  pint  of  new  milk  ;  stir  in  a  sprinkle 
of  oatmeal  and  a  very  little  salt ;  boil  till  the  onions  are  quite  tender ; 
then  sup  rapidly  and  go  to  bed. 


ELDERBERRY  SYRUP. 

Take  elderberries  perfectly  ripe ;  wash  and  strain  them ;  put  a  pint 
of  molasses  to  a  pint  of  juice;  boil  it  twenty  minutes,  stirring  it  con. 
stantly ;  when  cold  add  to  each  quart  a  pint  of  French  brandy  ;  bottle 
and  cork  it  tight.     It  is  an  excellent  remedy  for  cough. 


COLD  ON  THE  CHEST. 

A  flannel  dipped  in  boiling  water  and  sprinkled  with  turpentine, 
laid  on  the  chest  as  quickly  as  possible,  will  relieve  the  most  severe 
cold  or  hoarseness. 

Mrs.  England,  Pittsburgh,  Pa. 


Pittsburgh  Cook  Book.  169 


BURNS  AND  SCALDS. 

A  burn  or  scald  can  be  instantly  relieved  by  the  use  of  commou 
baking  soda ;  put  two  tablespoonfuls  of  soda  in  a  half  cup  of  water  ; 
wtt  a  piece  of  linen  cloth  in  solution  and  lay  it  on  the  burn  ;  the  pain 
will  disappear  as  if  by  magic  ;  if  the  burn  is  so  deep  that  the  skin  has 
peeled  off,  dredge  the  dry  soda  directly  on  the  part  affected. 

Mks.  England,  Pittsburgh,  Pa. 


A  FEW  HINTS. 

A  bag  of  hot  sand  relieves  neuralgia. 

A  hot,  strong  lemonade  taken  before  bed  time  breaks  up  a  bad  cold. 
A  little  soda  water  will  relieve  sick  headache  caused  by  indigestion. 
Consumptive  night  sweats  may  be  arrested  by  sponging  the  body 
nightly  in  salt  water. 

Mrs.  England,  Pittsburgh,  Pa. 


FAMILY   RECIPES. 


CEMENT  FOR  FAMILY  JARS. 

Take  a  large  portion  of  mutual  love  and  stir  in  it  all  the  forbear- 
ance you  have  on  hand  ;  add  to  this  a  readiness  to  forgive  and  general 
good  temper ;  mix  well  together  and  you  have  an  admirable  cement ; 
to  avoid  breakage  keep  all  family  jars  in  the  back  shelf. 


A  DELICIOUS  CREAM. 

Let  the  milk  of  true  faith  stand  long  enough  and  it  will  yield  the 
cream  of  assurance;  flavor  with  essence  of  love. 


TO  MAKE  A  HOT  STEW. 

Keep  all  the  troubles  of  life  locked  up  in  the  heart  and  carefully 
nurse  them  day  and  night;  if  you  have  not  enough  troubles  of  your 
own,  borrow  all  you  can  from  your  neighbors,  and  see  to  it  that  you 
cross  every  bridge  before  coming  to  it. 


170  Pittsburgh  Cook  Book. 

TO  PICKLE  CRA.BS. 

As  far  as  possible  meddle  with  other  peoples'  business ;  look  after 
their  affairs  more  than  your  own,  and  always  act  on  the  rule  of  policy 
rather  than  on  that  of  truth  and  honesty. 

COMMON  FRITTERS. 

Indulge  in  novel  reading,  silly  conversation,  gossiping  and  late 
rising,  and  your  time  soon  fritters  away.  Heavenly  pilgrims  have  no 
time  to  waste. 


TARTS. 

Bottle  until  ready  to  use,  and  when  an  occasion  presents  itself  gar- 
nish them  with  the  froth  of  wit,  and  then  give  them  to  others.  A  sure 
recipe  to  wound  the  feelings  and  lead  to  general  sourness. 


TO  CURE  STAMMERING. 

Repeat  the  various  names  of  the  Japanese  embassy  on  the  run,  and 
then  reverse  your  engine  and  repeat  them  backward. 

TO  PREVENT  SLEEPING  IN  CHURCH. 

Accidentally  leave  your  house  door  unfastened,  and  just  as  the 
minister  commences  his  sermon  remember  the  fact,  and  at  the  same 
time  call  to  mind  that  your  purse  was  left  lying  on  the  table, 

M.    D.    LlCHLITER. 

FOR  CLOTHES  THAT  FADE. 

One  ounce  of  sugar  of  lead  in  a  pail  of  rain  water;  soak  over 
night. 


COAL  FIRE. 

If  your  fire  is  low  throw  on  a  tablespoonful  of  salt;  it  will  do  much 
good. 


A  CEMENT  FOR  MENDING  CHINA. 

When  your  china  is  broken  it  can  be  made  whole  by  mixing  flour 
with  the  white  of  an  egg  to  paste;  hot  water  does  not  injure  but  har- 
dens this  simple  cement. 


Pittsburgh  Cook  Book.  171 


TO  CLEAN  FIRE  IRONS  OR  STAIR  RODS. 

Take  powdered  bath  brick  ;  wet  a  piece  of  old  flannel  with  turpen- 
tine and  add  bath  brick  ;  rub  the  article  and  brighten  immediately 
with  a  dry  piece  of  flannel. 


TO  CLEAN  FIRE  FRONTS. 

To  one  cup  of  cold  coffee  add  one  tablespoonful  of  molasses ;  take 
a  dark  rag  and  wash  off"  the  front  when  cool. 


TO  CLEAN  BLACK  DRESS  GOODS. 

Soap  tree  bark,  with  boiling  water  added,  is  good  for  cleaning  black 
dress  goods. 


FURNITURE  POLISH. 

Four  ounces  of  linseed  oil,  two  ounces  of  wine  vinegar,  one  and  a 
half  ounces  of  turpentine,  one-fourth  ounce  of  ether,  <ine-fourth  ounce 
of  butter  of  antimony ;  shake  well  before  using. 


TO  STOP  CRACKS  IN  IRON  VESSELS. 

Take  wood  ashes  and  salt,  and  by  adding  a   little  water  you  will 
have  a  paste  which  can  be  applied  to  the  cracks. 


TO  MAKE  CALICO  WASH  WITHOUI  FADING. 

To  one  gallon  of  boiling  water  add  three-fourths  of  a  pint  of  salt  ; 
place  the  calico  in  this  solution  when  it  is  boiling  and  let  it  remain 
until  the  water  is  cold.  This  fixes  the  colors,  and  all  danger  of  its 
fading  is  removed. 


TO  KEEP  MOSQUITOES  FROM  BITING. 

To  one  ounce  of  quassi-chips  put  one  pint  of  boiling  water  ;  let  it 
stand  until  cold  and  strain  and  put  in  bottles  ;  when  retiring  wet  the 
hands  and  face  freely,  and  the  miserable  pests  will  let  you  have  some 
rest. 

TO  CLEAN  BRASS  KETTLE. 

Scour  with  soap  and  ashes  ;  then  put  in  a  half  pint  of  vinegar  and 
a  handful  of  salt ;  put  on  stove  anc"  let  come  to  a  boil ;  take  a  cloth, 
wash  thoroughly,  and  rinse  out  with  water. 


172  Pittsburgh  Cook  Book. 


STARCH  POLISH. 

Three  ounces  of  white  wax  and  six  ounces  of  spermaceti ;  melt  to- 
gether and  cool  in  cakes.  To  a  pint  of  starch  put  in  a  piece  of  polish 
the  size  of  a  pea. 


WASHING  FLUID,  No.  1. 

One  pound  of  sal-soda,  one-half  pound  of  unslaked  lime  and  one 
gallon  of  water;  let  this  boil  twenty  minutes  and  then  drain  and  cork 
tight  for  use.  Directions  for  Use. — Soak  the  clothes  in  cold  water  ; 
then  soap  well  and  boil  twenty  minutes,  using  two-thirds  of  a  cup  of 
fluid  to  a  boiler  of  clothes. 

Mrs.  T.  B.  Stewart,  Pittsburgh,  Pa. 


WASHING  FLUID,  No.  2. 

Four  and  a  half  gallons  of  soft  water,  one  pound  of  unslacked  lime, 
one  pound  of  rosin  soap  and  three  and  a  half  pounds  of  soda  ash  ; 
boil  one  hour.  Soak  the  clothes  over  night,  soap  the  dirty  spots,  and 
boil  before  washing  ;  two-thirds  of  a  pint  to  a  boiler  of  water;  rinse 
well  after  washing. 


CARPET  CLEANSER. 

Mix  one  gallon  of  water  and  two  tablespoonfuls  of  ammonia ; 
wring  flannel  cloths  out  of  this  and  rub  the  carpet ;  afterwards  rub 
with  a  clean  dry  cloth. 

CARPET  FLUID. 

Boil  one  pound  of  bar  soap  in  one  gallon  of  water  ;  after  melting 
add  four  ounces  Of  borax  and  eight  ounces  of  sal  soda;  stir  well ;  add 
four  gallons  of  water  and  four  ounces  of  ether. 


FOR  SPRAINS. 

The  white  of  an  egg  and   salt   mixed  to  a  paste  is  one  of  the  best 
remedies  for  sprains  or  bruises  ;  rub  well  the  parts  affected. 


Wash  gilt  frames  with  the  water  in  which  onions  have  been  boiled 
and  the  flies  will  not  touch  them. 

Benzine  will  take  grease  out  of  carpet  and  leave  no  stain. 

French  chalk  will  take  grease  out  of  cloth  ;  scrape  it  fine  on  the 
spot,  cover  with  a  piece  of  brown  paper,  and  hold  a  warm  iron  on  it. 


Pittsburgh  Cook  Book.  173 


MUCILAGE. 

Melt  together  eight  ounces  of  gum  arabic,  one  ounce  of  sugar,  eight 
ounces  of  water  and  four  ounces  of  vinegar ;  this  will  not  get  sour. 

TO  KEEP  EGGS. 

Place  a  half  inch  layer  of  salt  in  the  bottom  of  the  vessel  used,  and 
set  your  eggs  close  together  on  the  small  end ;  be  sure  that  the  small 
end  is  down ;  cover  them  over  with  salt  so  that  there  are  no  openings ; 
then  place  in  another  layer  of  eggs  and  cover  again  with  salt,  and  so 
on  until  all  the  eggs  are  packed  ;  cover  the  vessel  tight  and  place  it 
where  there  is  no  danger  of  freezing,  and  the  eggs  will  keep  for  any 
length  of  time. 

W.  A.  Proudfit,  Pittsburgh,  Pa. 

TO  CLEAN  ALPACA. 

Sponge  with  strained  coffee;  iron  on  wrong  side,  having  black  cam- 
bric under  the  goods. 

TO  STIFFEN  LINEN  COLLARS  AND  CUFFS. 

Add  a  small  piece  of  white  wax  to  a  pint  of  fine  starch  and  mix 
with  this  one  teaspoouful  of  brandy ;  if  the  iron  sticks,  soap  it. 

TO  REMOTE  INK  STAINS  FROM  CLOTHING. 

Dip  the  spots  in  pure  melted  tallow  ;  wash  out  the  tallow  and  the 
ink  will  disappear. 


FRUIT  STAINS. 

Colored  cottons  or  woolens  stained  with  wine  or  fruit  should  be  put 
in  alcohol  and  ammonia ;  then  sponge  off  gently  with  alcohol ;  after 
that,  if  the  material  will  warrant  it,  wash  in  tepid  soap-suds 

FOR  FLIES. 

Burn  pepper  or  any  other  strong  spice  on  a  shovel ;  they  dislike 
spices  and  will  flee  from  it. 


SEALING  WAX. 

Sealing  wax  is  made  of  two   parts  of  beeswax  and  one  of  resin, 
melted  together. 


174  Pittsburgh  Cook  Book. 


lir)fs    f©       1 


lusel^eepeps. 


.p< 


For  ivy  poison  apply  sweet  oil. 
Kerosene  oil  will  remove  rust  in  iron. 
Keep  tea  in  a  close  canister  or  closet. 
Keep  cofiee  by  itself  and  closely  covered. 
Keep  bread  or  cake  in  a  tin  box  or  stone  jar. 
Use  whiting  moistened  with  kerosene  to  scour  tins. 
A  newspaper  is  preferable  to  a  brush  for  polishing  a  stove. 
Frequent  sponging  with  warm  soda  water  will  relieve  fever. 
A  hot  iron  applied  to  old  putty  will  soften  it  almost  instantly. 
Unslaked  lime  cleans  small  articles  of  polished  steel,  like  buckles, 
etc. 

If  salt  is  strewn  over  carpets  before  they  are  swept,  it  will  tend  to 
freshen  their  colors. 

The  annoyance  of  squeaking  soles  on  boots  may  be  disposed  of  by  an 
application  of  linseed  oil. 

The  fumes  of  a  brimstone  match  will  remove  berry  stains  from  a 
paper,  book  or  engraving. 

When  corks  are  too  large  to  go  into  a  bottle,  throw  them  into  hot 
water  and  they  will  soften. 

One-half  teaspoonful  of  soda  in  a  half  cup  of  water  will  relieve 
headache  caused  by  indigestion. 

Matting  can  be  easily  cleaned  by  thorough  sweeping  after  sprink- 
ling salt  or  moist  corn  meal  upon  it. 

A  dish  of  cold  water  placed  in  an  oven  that  is  too  hot  for  baking 
will  speedily  reduce  the  temperature. 

A  little  whiting  and  a  few  old  newspapers  are  almost  indispensable 
for  polishing  the  windows  and  mirrors. 

Oranges,  lemons  and  similar  acid  fruits  should  be  put  up  in  glass 
vessels,  as  the  acid  readily  attacks  tin  plate. 


Pittsburgh  Cook  Book.  175 


To  test  eggs,  place  them  in  water,  and  if  the  large  end  turns  down 
they  are  fresh. 

Corn  starch  is  a  good  substitute  for  eggs  in  cookies  and  doughnuts; 
one  tablespoonful  of  starch  is  equal  to  an  egg. 

An  application  of  distilled  water  or  rain  water,  with  which  has  been 
mixed  a  small  amount  of  cream  of  tartar,  will  cure  redness  of  the  eyes. 

For  iced  tea  it  is  claimed  that  a  cold  infusion  is  preferable  to  a  hot 
one.  Pour  cold  water  on  this  dry  tea  at  least  four  hours  before  it  is 
needed  for  drinking;  place  it  in  the  ice  chest  and  add  the  ice  when 
served. 

Brass,  copper  or  tin  vessels  should  never  be  used  in  making  pickles, 
as  the  action  of  the  acid  frequently  produces  poison.  A  porcelain  or 
granite  iron  vessel  is  best  for  pickle-making. 

There  are  innumerable  uses  for  lime  water.  If  good  milk  disagrees 
with  a  child,  three  or  four  tablespoonfuls  of  lime  water  to  a  pint  of 
milk  will  usually  assist  digestion. 

One  of  the  best  liniments  for  stiff  necks  and  joints,  or  to  relieve  in- 
ternal swelling,  is  a  mixture  of  one  part  ammonia  to  two  of  olive  oil 
This  should  be  well  rubbed  in  and  frequently  applied. 

To  prevent  mould  forming  on  fruit  jellies,  pour  a  little  melted  par- 
affine  over  the  top.  It  will  harden  into  a  solid  cake  when  it  cools  and 
It  can  be  easily  removed.     It  can  be  saved  and  used  again  next  season 

With  due  observation  of  sanitary  laws,  plenty  of  wholesome  food 
and  fresh  air,  the  acquirement  of  a  little  medicinal  intelligence  and 
the  exercise  of  a  little  surgical  skill,  the  average  family  will  not  often 
require  the  services  of  a  physician. 

An  excellent  method  of  administering  castor  oil  to  children  is 
arrived  at  by  pouring  the  oil  into  a  pan  over  a  moderate  fire  then 
breaking  an  egg  into  it  and  stirring  well.  Flavored  with  a  little  sugar 
or  currant  jelly,  the  mixture  will  not  be  disagreeable. 

To  prevent  glassware  and  dishes  from  cracking  while  being  in  use 
put  on  a  pot  of  cold  water  and  add  one  pint  of  salt ;  put  in  what  ever 
you  wish  to  keep  from  cracking ;  let  the  water  come  to  a  boil ;  then 
lift  ofl  and  let  the  dish,  or  whatever  it  may  be,  cool  off  in  the  same 
water. 


176  Pittsburgh  Cook  Book. 


Lime  water  used  in  the  same  manner  will  prevent  flatulence  in 
adults  and  counteract  pain  from  wind  in  the  stomach.  For  acidity  of 
the  stomach  it  is  one  of  the  best  remedies.  A  child  of  two  years  or 
so  may  be  given  a  teaspoonful.  A  gill  or  more  is  required  for  an 
adult.     A  larger  portion  will  have  no  bad  effects. 


We  have  a  remedy  here  which  has  proved  a  sure  cure  for  chills  and 
fever :  Beat  up  a  raw  egg  with  one  teaspoonful  of  salt  and  one  of  vin- 
egar, and  eat  with  cracker  the  first  thing  in  the  morning.  If  the  salt 
proves  too  strong,  use  one-half  of  it,  Take  it  until  there  is  no  sign  of 
malaria  remaining  in  the  system. 


Nothing  better  for  drawing  the  heat  out  of  burns  has  been  discov- 
ered for  hundreds  of  years  than  carron  oil.  The  relief  it  aflfords  is 
instantaneous.  It  is  made  of  equal  parts  of  lime  water  and  olive  oil. 
It  has  been  known  and  used  by  medical  men  for  a  very  long  time. 
Simple  as  it  is,  the  knowledge  of  it  has  been  confined  to  a  very  lim- 
ited number. 


Paper  bags  that  have  been  emptied  can  be  made  useful  in  many 
ways.  They  are  handy  to  cover  the  lamp-chimney  to  keep  off"  flies 
and  dust ;  to  cover  the  glass  jars  of  canned  fruit  when  set  on  closet 
shelves,  as  they  keep  the  fruit  from  turning  dark  ;  are  good  to  lay  over 
the  top  of  bread  or  cake  in  the  oven  when  baking  too  fast ;  placed  over 
a  pitcher  with  ice  in  it  they  will  prevent  too  rapid  melting. 


A  bottle  of  lime  water  should  always  stand  ready  for  use  in  every 
household.  One  gill  of  good  lime  is  enough  for  a  quart  of  water. 
Put  the  lime  and  water  into  a  tall  bottle  and  let  it  stand  where  it  is 
not  jarred.  Have  the  lime  first  slaked  with  water  before  putting  it 
into  the  bottle.  The  lime  will  settle,  leaving  clear  lime  water  at  the 
top.  Pour  this  off"  as  required  and  add  more  water.  The  lime  should 
be  removed  and  fresh  lime  put  in  once  a  year. 


Pittsburgh  Cook  Book.  177 


^As    0f  i\)<t  ^eikf. 


Beauty  and  health  constitute  a  royal  inheritance. 
Pure  air  and  plenty  of  it  is  better  than  any  patent  medicine. 
The  sunlight  will  give  a  fresher  tinge  to  a  lady's  cheek  than  any 
French  powder. 

To  Keen  the  Hands  Smooth. — Rub  them  gently  with  pumice  stone. 

For  the  Hair. — Wash  in  cold  sage  tea.  For  dandruff  a  wash  of 
camphor  and  borax,  an  ounce  of  each  into  a  pint  and  a  half  of  cold 
water;  after  using  rub  a  little  pure  oil  into  the  scalp.  A  lotion  of 
borax  and  glycerine,  two  drachms  of  each  to  eight  ounces  of  distilled 
water,  is  cooling,  and  allays  dryness  of  the  skin.  Brushing  is  a  more 
effective  stimulant  than  water. 

For  Chapped  Hands,  Face  and  Lips.— Ten  drops  of  carbolic  acid  in 
one  ounce  of  glycerine ;  apply  freely  at  night. 

To  Remove  Sunburn — Scrape  a  cake  of  pure  brown  Windsor  soap 
to  a  powder;  add  one  ounce  each  of  eau  de  cologne  and  lemon  juice; 
mix  well  and  form  into  cakes. 

The  use  of  gloves,  especially  kids,  help  to  preserve  the  softness  of 
the  hands.  The  nail  brush  should  be  used  vigorously.  Biting  nails 
is  a  bad  habit.  To  break  children  of  it  dip  the  finger  ends  in  a  solu- 
tion of  aloes.     The  nails  should  be  cut  frequently,  always  oval  shape. 

Do  not  plunge  the  face  or  hands  into  cold  water  when  suffering 
from  sunburn  or  exposure  to  wind  or  water.  It  is  a  shock  to  the  sys- 
tem and  will  permanently  injure  the  complexion.  Wait  until  cooled 
or  bathe  them  in  sweet  milk,  cream  or  pure  buttermilk. 


178  Pittsburgh  Cook  Book. 

Queen  Bess  Complexion  Wash. — Put  in  a  vial  one  drachm  of  ben- 
zoin gum  in  powder,  one  drachm  of  nutmeg  oil,  six  drops  of  orange 
blossom  tea,  or  elder  flower  or  apple  blossom  ;  boil  down  to  one  tea- 
spoonful  and  strain;  put  in  a  pint  of  sherry  wine.  Bathing  the  face 
night  and  morning  will  remove  freckles  and  give  a  beautiful  com- 
plexion. 

Care  of  the  Teeth. — Most  tooth  powders  are  injurious,  and  if  used 
the  mouth  should  be  carefully  rinsed.  The  following'preparation  is 
harmless,  preserves  the  teeth  and  arrests  decay :  Dissolve  two  ounces 
of  borax  in  three  pints  of  boiling  water,  and  before  it  is  cold  add  one 
tea?poonful  of  spirits  of  camphor.  Bottle  for  use  a  tablespoonful  of 
this  mixture  with  as  much  tepid  water  as  is  sufficient  for  daily  use. 

How  to  Remove  Corns. — The  strongest  vinegar  applied  night  and 
morning  with  a  small  brush  will  remove  them  in  a  short  time.  Ap- 
ply with  a  brush  a  solution  of  per-chloride  of  iron  for  two  weeks. 
A  large  cranberry  cut  in  half  and  bound  to  the  toe  is  very  good. 

Garden  perfumes  are  charming  in  linen  when  put  away,  and  are 
much  more  delicate  and  more  desirable  than  the  stronger  odors  so 
freely  used.  Always  preserve  the  cuttings  of  rose-geraniums  in  envel- 
opes, sweet  clover  blossoms,  lavender  and  any  other  simple  perfumes 
for  such  purposes. 

Chapped  Hands  and  Lips. — Take  one-half  pound  of  honey  and  one- 
fourth  pound  of  mutton  tallow;  cook  together  until  well  mixed  ;  then 
remove  from  the  fire  and  pour  into  a  bowl  and  keep  stirring  until 
cold. 


JAS.  DOUGLAS.  A.  D.  KEALLY.       JAS.  A.  JOHNSTON. 

DOUGLAS,  KEALLY  &  CO. 

MANUFACTURERS  AND  DEALERS   rN 

FLOORING,*WEATHER*  BOARDS, 


L  UMBER, 


LATH,  SHINGLES,  SASH,  DOORS,  BLINDS 

AND 

MOULDINGS. 

Bids  Given  on  all  Kinds  of  Planing  Mill  Work. 

SITUATED  REAR  OF  LIBERTY  HALL,     ' 

20th  WARD,  PittshvurgK,  Feu. 

H.  H.  HAYS. 

Nos.  2634  &  2636  Penn  Ave.         ^^Pittsburgh    Pa. 

BOUGHT,  SOLD  AND  EXCHANGED. 

We  also  make  a  specialty  of  New  Furniture,  Bedroom  S'ets, 

Cushion    Parlor    Suits,     Oil  Paintings,    Chromos,    Wall 

Brackets,  Mirrors,  Vases,    Comforts,    Blankets, 

Pillows,  all  kinds  of   Carpets,  and 

ALL  KINDS  OF  HOUSEHOLD  GOODS. 

CALL    AND    EXAMINE   OUR    STOCK. 

Nos.  2634  and  2636   Penn  Avenue, 

NEAR  TWENTY-SEVENTH  ST. 

We  have  been  enlarging  our  store,  and  have  a  complete  stock  of  Latest  Styles 
and  Lowest  Prices. 


Over  Nos.  538  and  540  Penn  Ave. 


And  40,  42,  44,  46,  48  and  50  Sixth  Street. 

THIRTY  TEACHERS.       OVER  800  STUDENTS  LAST  YEAR, 

The  L'^adingr  Business  College  and  Normal  School  of  the  State. 

The  only  College  in  (he  countrv  having  a  whole  Faculty  of  Specialists. 
Tlie  English  Training  School  for  Boys, 
The  Normal  Department, 
Tiie  Penmanship  Department, 
The  Ladies'  Seminary  Department, 
The  College  of  Commerce, 
Tlie  School  of  Elocution  and  Oratory, 
The  School  of  Sliort-hand  and  Type  Writing, 
Tlie  Conservatory  of  Music, 
The  Night  School,  Saturday  Normal  Classes. 
Send  for  Circulars  and  Specimens  of  Penmanship. 

W.  W.  McClelland,  ArtU/  Ppnmnn.  S.  BI^^SELL,  Musical  Director. 

BYRON  VV.  KING,  Etnr.ulin-nixl. 
HARMON  D.  WILLIAM*!,  JAS.  CLARK  WILLIAMS,  A.  M.. 

Busi'irss  Mannc/er.  Principal. 

We  recommend  a  trial  of  the  Recipes  in  this  book,  if  you  will 
use  as  ingredients  our  Special  Brands  of 

Tictoria,  Majnslia  or  Best  hmk  Fiour, 

AMERICAN  OAT  MEAL, 

AvEN     AND  Rolled  V\^heat. 

f  MAKE  A  TRIAL  OF  OUR 

CHOICE  B,0./1  STEP  COFFEES.  CHOCOLATES, 
FI^E  GREFJV  AJ^D  BLACK  TEAS, 

Canned  and  Bottled  Fruits  and  Veeefables,  Evaporated  and 
Imported  Fruits  in  great  variety. 

JNO.  A.  RENSHAW  &  CO. 

WHOLESALE  AND  RETAIL  FAMILY  GROCERIES, 

Liberty  &  Ninth  St.,  Pittsburgh. 


CONTENTS. 


Paoe. 
Preface 3 

Yeast,  Bread,  Biscuit 5 

Breakfast  Dishes 13 

Meats 16 

Soups 35 

Oysters  and  Fish 37 

Vegetables 42 

Puddings 51 

Cakes 67 

Pastry 103 

Salads  and  Sauces 109 

Pickles 114 

Preserves,  Jellies,  &c 128 

All  Sorts 138 

Young  Folks'  Department 154 

Medical  Department 160 

Family  Recipes 169 

Hints  to  Housekeepers 174 

Toilet 177