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A PRACTICAL
COOK BOOK
COPYRIGHT 1914 BY
LADIES of the EASTERN
HAMPDEN MEDICAL
ASSOCIATION
DAILY NEWS JOB PRINT
SPRINGFIELD, MASS.
TX-ns
'Prove all things and hold fast
that which is good."
DEC 12 1914
©CI.AS93168
SOUPS
Soups
Corn Soup.
One can or 6 ears of corn, 2 cups cold water, 2 table-
spoons chopped onion, 2 cups scalded milk, l l / 2 teaspoon-
ful salt; celery salt and cayenne to taste; 3 tablespoons
butter, 3 tablespoons flour, 1 cup whipped cream. Cook
the fresh corn in the cold water 30 minutes (canned corn
needs less time), press through a sieve; add the scalded
milk. Cook onion in butter, add flour and seasoning, add
corn and milk, cook 5 minutes ; strain, add whipped cream
and serve. Garnish with popped corn if desired.
Mrs. A. O. Squires.
Cream of Corn Soup.
One can grated corn, 1 pint boiling water. Cook gently
20 minutes, then rub through a sieve. Melt 2 tablespoons
butter; when bubbling add 2 tablespoons flour, 1 teaspoon-
ful salt, dash of white pepper and stir to a smooth paste:
then add to it gradually 1 pint of milk and cook until
smooth and creamy, stirring all the time. Cook 5 minutes
on the back of stove where it will not burn, then add corn.
Heat thoroughly and serve. Mrs. H. C. Martin.
Potato Soup.
Five potatoes, 1 large onion. Boil together about an
hour, then strain through a sieve. Add 1 quart of milk
and one cup of cream, butter, sale and pepper to taste.
Mrs. J. E. Marsh.
Baked Bean Soup.
Two cups cold baked beans, 2 cups tomatoes, 5 cups
water, 1 small onion. Boil 45 minutes; strain, thicken
and season with butter, pepper and salt.
Mrs. P. A. Hoyt.
SOUPS
Bean Soup.
One pint cooked dark beans, 1 quart beef stock. Cook
together a few minutes. Mash through a sieve. Return
to stove and season with butter, salt and a little pepper.
Mrs. Stowell.
Turkey Soup.
Take remains of a cold roast turkey, trim off the meat,
break up the bones, cover with water, add salt, pepper,
1 onion sliced, and a few stalks of celery. Boil gently
for 1 hour, strain and skim. Add small pieces of the
meat, a small handful of rice and simmer until rice is
done, when it is ready to serve. Mrs. F. F. Dexter.
One pint can kidney beans, 1 quart of water with 4
steero cubes. Thicken a little with flour.
Mrs. J. Stowell.
Tomato Soup.
One small onion sliced, 1 tablespoon butter, 1 quart
of tomatoes (cooked and strained), 1 pint boiling water,
1 teaspoonful sugar, 1 teaspoonful flour (heaping). Salt
and pepper to taste. Brown the onion in the butter, add
tomato and hot water. Mix flour and sugar and moisten
with cold water. Stir into the boiling liquid, season to
taste and serve with squares of hot buttered toast.
Mrs. A. P. Noyes.
Clam Soup.
One quart of milk, 4 small potatoes cut into small dice
and boiled in water until soft, then drain, add milk and
when it comes to a boil add 25 clams chopped fine. Stir
occasionally, as it burns quickly. In the meantime cream
1 tablespoon butter and 1 of flour and stir in soup until
all is dissolved. Add chopped parsley, pepper and salt to
taste. Easily and quickly made. Mrs. Martin.
SOUPS
Mock Bisque Soup.
One-half can tomatoes, 1 qt. milk, 1-3 cup butter, 1
tablespoonful cornstarch, 1 teaspoonful salt, J / 2 teaspoonful
white pepper. Stir the tomatoes until soft enough to
strain easily. Cook 1 tablespoonful of the butter and
cornstarch together, adding enough hot milk to make it
pour easily. Boil milk in double boiler, stir carefully into
the boiling milk and cook 10 minutes. Add the remainder
of the butter in small pieces. Add salt, pepper and toma-
toes (with a little soda). Serve very hot.
Mrs. Marsh.
Parsnip Chowder.
This is especially good in the spring made from par-
snips which have been in the ground all winter. Fry
slices of salt pork and onion as for any chowder. Cut
up 3 or 4 small parsnips and 3 or 4 potatoes. Cover with
cold water and boil; add pork and onions. When done
add milk, butter, salt and pepper. Mrs. Hoyt.
Corn Soup.
One can corn, 1 pt. boiling water, 1 pt. milk, 1 slice
onion, 2 tablespoons each of butter and flour, 1 teaspoonful
salt, few grains of peoper. Chop corn, add water and
simmer 20 minutes; rub through sieve. Scald milk with
onion, remove onion and add milk to corn. Bind with
butter and flour cooked together. Add salt and pepper.
Mrs. Weiser.
FISH
Fish
Baked Halibut.
Cover bottom of baking dish with slices of salt pork
chopped fine and two onions sliced thin. Lay the fish, cut
rather thick, on this, season with salt, and pepper if liked.
Cover the fish with generous sprinkling of bread crumbs.
Lay slices of salt pork on top of crumbs. Fill baking dish
about 1-3 full of milk. Bake in moderate oven from V/^
to iy 2 hours or longer, according to size of fish.
Mrs. A. O. Squier.
Finnan Haddie.
One and one-half lbs. finnan haddie, 3 cups mashed
potatoes, 1 egg, strips of bacon, milk. Freshen fish, dry
and brush with drippings and boil. Cut in pieces suitable
for serving. Have ready 3 cups well seasoned, mashed
potatoes, beaten until creamy. Whip in the egg yolk and
the white, beaten stiff. Pile on the fish, brush lightly with
milk and garnish with pimento strips and bacon. Set in
hot oven until bacon is cooked and potato browned.
Mrs. Hoyt.
Escalloped Salmon with Macaroni.
Drain oil from 1 can salmon, remove skin and bones
and flake finely. Boil 1 cup of macaroni (in y 2 -'m.
lengths) in boiling salted water until tender, then drain.
Cook together 2 tablespoons each of butter and flour with
1 pt. milk, season to taste with pepper and salt. Arrange
macaroni and salmon in alternate layers in buttered baking
dish, pour over the sauce, cover with buttered crumbs and
brown in the oven. Mrs. Marsh.
Codfish Souffle.
One cupful rice in 1 qt. milk (in double boiler) ; while
hot stir in 1 cupful shredded codfish, 1 tablespoonful butter,
yolks of 2 eggs. Salt and pepper to taste. When cold
fold in the stiffly beaten whites of two eggs. Bake 20
minutes. Serve at once. Mrs. W. R. Weiser.
FISH 7
Salmon Loaf.
One can salmon (remove skin and bones), 1 cup bread
crumbs, 1 cup milk, butter size of walnut, 3 eggs. Season
well and put in buttered pan, bake 1 hour. Serve hot with
cream gravy. Mrs. Cooley.
Escalloped Salmon.
One can salmon. Butter bottom and sides of dish and
place a layer of minced salmon first with alternate layers
of white sauce. Rolled cracker crumbs and bits of butter
on top. Bake a delicate brown.
White sauce : One cup milk, 1 tablespoon each of flour
and butter, salt and pepper to taste. Mrs. Hannum.
Codfish Omelette.
Wash a piece of codfish as large as your hand; soak
over night in warm water; in morning remove bones and
chop fine. Then put into 3 gills of milk and let it boil
up, stir in butter y 2 size of an egg, tablespoon flour in
little cold milk. Then add 3 well beaten eggs; turn into
a buttered dish, set into hot oven until it raises and
browns. Mrs. Woods.
Stuffed Halibut Steak.
Two slices halibut steak an inch thick, 6 slices salt
pork, 1 cup bread crumbs, 1 tablespoon melter butter,
chopped parsley and onions, salt and pepper. Place 1
slice in buttered baking tin, cover with mixed crumbs and
seasoning. Place other slice on top and cover with salt
pork. Bake 40 minutes and serve with white sauce.
Mrs. Hoyt.
Baked Mackerel.
Have mackerel dressed for broiling, open and put in
well buttered baking pan skin side down. Dredge with
flour, salt and pepper and dot with bits of butter; then
pour over all 1 cup of cold milk and bake in quick oven,
about 30 minutes for medium-size fish.
Mrs. H. C. Martin.
MEATS
Meats
Creamed Chicken.
Cook chicken until tender, when cool cut into small
pieces. Nearly fill pudding dish or pan and season with
salt and pepper. Pour over the chicken a thickened dress-
ing of cream, or a part milk, enough to moisten chicken
thoroughly ; then cover with a thick layer of bread crumbs
which have been browned in the oven. Bake slowly an
hour. Mrs. A. L. Cooley.
Baked Ham.
Slice of ham about 1 in. thick, brown in frying pan on
both sides, then place in deep baking dish. Pour a little
less than 1 qt. of milk in hot pan and thicken. Slice
enough raw potatoes over the ham to cover it well and
over this pour the thickened milk. Bake in a moderate
oven 1 hour, but do not cover ; try with fork, the ham will
be tender when done. Mrs. M. I. Shea.
Veal Loaf .
Chop fine 4 lbs. lean, raw veal, 1 tablespoon salt, 1 tea-
spoon pepper, butter size of an egg, 5 tablespoons milk,
1 egg; roll fine 6 Boston crackers, mix all thoroughly,
pack closely in square baking tin and cover with cracker
crumbs, bits of butter and a little salt and pepper. Bake
2^2 hours. Beef is nice prepared in the same way.
Mrs. G. L. Woods.
Meat Sausage Cakes.
Two cups finely chopped cooked meat, % cup chopped
salt pork, l / 2 level teaspoon sage, l / 2 level teaspoon salt,
also pepper. Yolks of 2 eggs. Mix meat and pork, then
add seasoning and eggs, well beaten, mix thoroughly ; form
into small flax cakes and cook in frying pan.
Mrs. F. F. Dexter.
MEATS
Meat Loaf.
One lb. each of beef, fresh pork and veal, put through
meat chopper, adding salt, pepper, 1 tablespoon poultry-
seasoning, 1 ground cracker, 1 egg and y 2 cup sweet milk,
pack in bread tin and bake 2 hours, covered.
Mrs. Marsh.
Fried Veal Cutlets.
Cut the veal in small pieces, dip in a well beaten egg,
then in bread brumbs grated fine or rolled cracker. Season
with pepper and salt; fry in hot lard or beef drippings till
brown on both sides. Mutton chops are nice cooked in
the same way. Mrs. Woods.
Chicken Tumbals.
One-half cup bread crumbs, }4 cup milk, % teaspoon
salt, add l / 2 cup chopped chicken and the whites of 3 eggs
beaten dry. Put in cups in pan of hot water and stand
in oven until firm. Serve with whipped cream.
Mrs. V. J. Irwin.
Baked Beef.
Two lbs. round steak finely chopped, 2-3 cup rolled
cracker crumbs, 2 well beaten eggs, 2-3 cup warm milk,
y 2 cup softened butter, 1 small onion chopped fine, }4 tea-
spoon white pepper, 1 teaspoon salt and 1 of poultry sea-
soning. Mix all together with the hands, pack in a deep
tin and bake 1 hour in hot oven, basting frequently with
melted butter and water. Serve hot with tomato sauce.
This combination is good used for sandwich filling.
Mrs. Finch.
Fillets of Tongue.
Cut cold tongue into thick slices, then cut into long
strips ; roll in melted butter, then flour, brown in hot butter.
Make gravy of butter and flour in spider, seasoned with
kitchen bouquet or catsup. Mrs. Finch.
10 BREADS, MUFFINS, ETC.
Breads, Muffins, Etc.
Nut Bread.
Two cups white flour, 2 cups graham flour, 1 small
teaspoon salt, 4 teaspoons baking powder, 1 cup chopped
nuts, 1 egg beaten, 1^4 cups milk, 1 cup molasses (or maple
syrup). Beat well. Place in buttered pans, let rise 30
minutes. Bake 50 minutes. Mrs. Hoyt.
Date Bread.
One cup warm wheat mush, add %. cup brown sugar,
y 2 teaspoonful salt, 1 tablespoon butter, %. cake yeast
dissolved in y cup luke warm water. Then add 1 cup
chopped walnut meats, ^4 CU P dates cut in pieces and
enough flour to make a stiff dough, then knead. Cover
and let rise over night. In morning knead again, shape
into loaves and when risen nearly double in bulk, bake
in moderate oven. Mrs. Martin.
Brown Bread.
One cup rye or entire wheat, 1 cup Indian meal, V/z
cups graham, 2-3 cup molasses, 1 teaspoon each of salt
and soda, 1 pt. rich sour milk. Steam 3 hours.
Mrs. Hannum.
Nut Bread.
One egg, y cup sugar, 1 cup milk, 2 cups bread flour,
3 scant teaspoonfuls baking powder, y cup chopped wal-
nut meats, a pinch of salt. Let stand y hour. Bake
slowly about 30 minutes. Mrs. Weiser.
Brown Bread.
One pt. sour milk, 1 teaspoon soda, 2-3 cup molasses,
2 cups graham, 1 cup corn meal, salt. Steam 3 hours.
Mrs. Dexter.
BREADS, MUFFINS, ETC. 11
Graham Bread.
Two cups graham, 1 cup pastry flour, 2-3 cup brown
sugar, 1 teaspoon salt, 3 level teaspoons baking powder, 2
cups sour milk, 1% teaspoon soda. Let rise 20 minutes
and bake 45 minutes in a moderate oven. Can use sweet
milk without the soda. Mrs. Dexter.
Oatmeal Bread (Enough for 8 Loaves).
Four cups fine oatmeal (or rolled oats), 8 cups boiling
water, 1 cup molasses, 1 tablespoon salt, small spoonful
lard (melted), 1 yeast cake. Flour enough to make stiff.
Pour water over meal and cool. Then add yeast, salt,
molasses and flour. Let rise over night. Stir down, mold
into loaves, allow to rise again and bake 1 hour.
Mrs. Hoyt.
Entire Wheat Bread.
One qt. warm water, 1 tablespoon lard, 1 of sugar, 1
teaspoon salt, 1 yeast cake dissolved in enough warm
water to make liquid, 2 qts. entire wheat flour (Franklin
Mills brand is best). Mix well, let rise and mould into
2 loaves. Bake 1 hour. Mrs. V. J. Irwin.
Nut Bread.
Three cups sifted flour, ]4 cup sugar, 1 cup chopped
walnut meats, 4 level teaspoons baking powder, 1 teaspoon
salt, 1 cup milk, 1 egg. Cream sugar and egg, add milk,
then dry ingredients, which have been well mixed. Put
in greased bread pan, stand in a warm place 20 minutes.
Bake 30 or 35 minutes. Mrs. J. Stowell.
Brown Bread.
Three cups corn meal, 2 cups graham flour, 1 teaspoon
baking powder, 1 cup molasses, 3>4 cups warm water, 1
teaspoon soda, salt, 1 cup raisins. Steam 3 hours.
Mrs. A. W. Finch.
12 BREADS, MUFFINS, ETC.
Graham Bread.
Five cups graham flour, 3 cups sour milk, 1 cup mo-
lasses, salt, 2 teaspoons soda. Makes 2 loaves. Bake in
a slow oven. Mrs. Martin.
Oatmeal Bread.
Two cups rolled oats, teaspoonful salt. Pour over 2
cups boiling water, let stand until luke warm; y 2 cup
molasses, y 2 yeast cake in y 2 cup warm water, 4 cups
flour, let stand over night. Stir thoroughly in morning.
Mrs. Dexter.
Nut Bread.
Scald 1 pt. milk, add 1 teaspoon salt, J4 cup molasses,
and when luke warm add 1 yeast cake dissolved in *4 CU P
warm water. Then add 2 cups white flour, 3 cups entire
wheat flour, 1 cup walnut meats chopped fine, and enough
more entire wheat flour to make stiff enough to knead.
Let rise until double in bulk, which will require about 3
hours. Then shape into loaves and let rise about 1 hour.
Bake % hour in moderate oven. Mrs. Martin.
Bran Muffins.
One egg well beaten, 1 tablespoon sugar, pinch of salt,
2 cups milk, iy 2 cups flour sifted with 1 teaspoon baking
powder, 2 cups bran, 1 teaspoonful soda dissolved in a
little milk. Mix dry ingredients together, then milk and
egg. Lastly add 1 tablespoon melted butter.
Mrs. Dexter.
Oatmeal Bread.
One pt. rolled oats, 1 qt. boiling water poured over.
Let stand until luke warm, then add 1 tablespoon salt, %
cup molasses, 1 yeast cake dissolved in l / 2 cup warm water,
1 tablespoon shortning, 2 qts. white flour (or enough to
mix stiff). Let rise over night and finish same as white
bread. Mrs. Martin.
BREADS, MUFFINS, ETC. 13
Graham Bread.
Two cups graham flour, 2 cups white flour, 2 cups sour
milk, y 2 cup molasses, 1 teaspoon soda, 1 teaspoon salt.
Bake an hour. This is good as gems. Mrs. Dexter.
Coffee Bread.
One and one-half cups sugar, butter size of an egg, 1
cup milk, 3 cups flour, 2 teaspoons baking powder. Spread
butter, sugar and cinnamon on top with raisins.
Mrs. H. H. Wilcox.
Quick Corn Meal Gems.
One egg, % teaspoon salt, 2 tablespoons sugar, 2-3 cup
milk, 1 cup corn meal, 1 cup flour, l l / 2 teaspoons baking
powder, 2 tablespoons melted shortning.
Mrs. A. P. Noyes.
Breakfast Muffins.
One cup sugar, 1 egg, 1 tablespoon melted butter, 1 pt.
sweet milk, 3 cups flour, 2 teaspoons baking powder, 1
teaspoon salt. Mrs. A. W. Finch.
Johnny Cake.
One cup Indian meal, 1 cup white flour, 1 cup sour
milk, x /a or y 2 cup sugar, 1 egg, butter size of walnut, 1
teaspoon soda dissolved in the milk. Flour, sugar, meal
mixed, add milk and beat well. Stir in egg without beat-
ing, then the butter. Stir well together and bake in quick
oven. Sweet milk and baking powder may be substituted.
Mrs. Squier.
Wheat Muffins.
Three tablespoons melted butter, 2 tablespoons sugar,
one egg, 1 cup milk, 2 cups flour, 2 teaspoons baking
powder, salt. Mrs. Dexter.
14 BREADS, MUFFINS, ETC.
Berry Tea Cakes.
Nice little tea cakes to be baked in muffin rings. One
cup sugar, 2 eggs, V/z cups milk, 1 heaping teaspoon bak-
ing powder, piece of butter size of an egg, flour sufficient
to make a stiff batter. One pt. of berries stirred in.
Mrs. Finch.
Finger Rolls.
Put 2 level tablespoons butter into 1 cup hot milk, cool,
add rounding teaspoon sugar, y 2 teaspoon salt, }4 yeast
cake dissolved in y cup luke warm water, and mix with
about 3 cups bread flour or enough to make a soft dough
that can be kneaded. Knead 15 minutes, cover and set
in a warm place to rise for 3 or 4 hours. Knead again
and make into small balls, then roll under palm of hand
until they are elongated. Put them into a shallow pan
and let rise an hour or until double in size, brush with
beaten egg, bake in hot oven. Mrs. Weiser.
Hot Cross Buns.
One cup warm milk, y cup butter, 1 beaten egg, y 2 cup
sugar, y± teaspoon salt, y± teaspoon cinnamon, % teaspoon
mace, 1 cup raisins, 1-3 cake yeast dissolved in 1-3 cup
warm water. Make sponge with the milk, sugar, butter,
egg, salt, yeast and flour. Let stand until very light, then
add spice, raisins and enough flour to make dough stiff
enough to knead. Knead well and let rise until about
double in bulk. Shape in balls about size of half-dollar.
Put in pan and let rise until double in bulk. With sharp
knife cut a cross on top. Bake in moderate oven 20 or
25 minutes. Mrs. Wilcox.
Graham Muffins.
One pt. thick sour milk, 1 tablespoon melted butter, 1
teaspoon soda stirred in milk until it foams. Then add
1 pt. graham flour and a beaten egg. Bake 20 minutes in
hot buttered muffin rings. Mrs. Martin.
BREADS, MUFFINS, ETC. 15
Sally Lunns.
One pt. flour, 3 level teaspoons baking powder, y 2 tea-
spoon salt (scant), 2 eggs beaten separately, y 2 cup milk,
y 2 cup butter (melted). Mix flour, baking powder and
salt. Beat yolks, add milk and melted butter ; put the two
mixtures together quickly and add the beaten whites ; bake
in hot oven. If for tea add 2 tablespoons sugar to flour.
One scant cup milk and }4 CU P butter may be used instead
of other measures given. Mrs. Squier.
Corn Muffins.
Two eggs, 4 tablespoons sugar, 1 tablespoon butter, 1
cup milk, 2^ cups flour, y 2 cup corn meal, 2 teaspoons
cream tartar, 1 teaspoon soda, salt. Bake in roll pans or
muffin rings. Mrs. Martin.
Continental Hotel Waffles.
To 1 qt. sifted flour add 3 teaspoons baking powder, 1
teaspoon salt, 1 of sugar and sift together. Add 1 pt.
sweet milk, 1 tablespoon melted butter, 6 well beaten eggs.
Bake in hot waffle irons. Mrs. Finch.
Bran Gems.
One-half cup wheat flour, y 2 cup graham, 1 cup bran,
1 cup milk, 2 teaspoons baking powder, 1 egg y salt. Beat
the egg thoroughly, add salt and milk. Sift baking powder
with flour and add other dry ingredients to the egg and
milk. Fill hot gem pans and bake light brown.
Mrs. Wilcox.
Luncheon Muffins.
Mix together 1 pt. bread flour, y 2 teaspoon salt, 2 table-
spoons sugar, 2 teaspoons baking powder. Then add y 2
pt. milk in which 2 eggs have been well beaten. Mix all
together, then add 2 tablespoons melted butter, bake in
quick oven, in gem irons, 20 minutes. Mrs. Damon.
16 BREADS, MUFFINS, ETC.
Delicious Corn Cake.
Two cups flour, 2 heaping tablespoons corn meal, 1 of
sugar, 2 teaspoons baking powder, 1 of butter, y 2 salt, and
2 eggs. Milk to thin. Mrs. Finch.
Raised Biscuit.
Scald 1 pt. milk, add, while hot, y 2 cup sugar, small
y 2 cup butter. When luke warm add y 2 yeast cake. Add
flour, mold and raise. Shape in biscuit, raise and bake.
Mrs. Stowell.
Rye Gems.
One egg, y 2 cup sugar, salt, 1 cup sweet milk, 1 tea-
spoon cream tartar, y 2 teaspoon soda, 1 cup wheat flour,
1 cup rye meal. Mrs. Marsh.
Breakfast Cakes.
Two eggs, y 2 cup sugar, 1 cup milk, y cup butter, 2
teaspoons Royal baking powder, 2 large cups flour.
Mrs. Stowell.
Muffins.
One egg, 1 cup sugar, butter (size of an egg), 1 cup
sweet milk, 1 teaspoon cream tartar, y 2 teaspoon soda,
flour. Mrs. Marsh.
Blueberry Muffins.
Two cups flour, 4 teaspoons baking powder, }£ cup
sugar, 1 teaspoon salt, 1 egg, y 2 cup milk, 2 tablespoons
melted butter, 1 cup blueberries. Mix dry ingredients,
add berries, milk, beaten egg and melted butter. Bake
25 minutes. Mrs. R. A. Kinlock.
Wheat Gems.
Two cups flour, 1 egg, 1 cup milk, butter size of an
egg, 1 tablespoon sugar, 2 tablespoons baking powder.
Mrs. V. J. Irwin.
17 CAKES AND COOKIES
Cakes and Cookies
Angel Cake.
One cup flour measured after 1 sifting, then mixed
with 1 teaspoonful cream tartar and sifted four times.
Beat the whites of 11 eggs very stiff and light (with a
spoon beater), add 1^2 cups sugar, sifted once, and beat
again, 1 teaspoon vanilla: mix flour quickly and lightly.
Bake in ungreased tin 40 minutes. Mrs. A. L. Damon.
Lemon Layer Cake.
One and one-half cups sugar, 2 eggs, 1 large tablespoon
butter, 1 cup milk, 2 cups flour, 2 teaspoons baking powder.
Beat sugar and eggs together until light, add butter and
beat again, add milk and stir in gently the flour in which
baking powder has been sifted. Bake in 3 layers in
moderate oven.
Filling: One cup water, juice of 2 lemons and grated
rind of 1. One cup sugar, 1 teaspoonful butter, yolk of
1 egg, 1 tablespoon cornstarch. When cold put between
layers. Make plain white frosting with white of egg for
top. Orange juice, in place of lemon, may be used or
any other filling. Mrs. G. L. Woods.
Butterless, Eggless, Milkless Cake.
Cook in sauce pan the following: One cup brown
sugar, 1 cup water, 1-3 cup lard, 1 lb. seeded raisins, %
grated nutmeg, 1-3 teaspoon salt, l / 2 teaspoon clove, 1 tea-
spoon cinnamon, 1 teaspoon cocoa. Boil 3 minutes. When
cold add 2 cups flour, y 2 teaspoon baking powder, 1 tea-
spoon soda dissolved in a little hot water. Bake 2 hours
in a moderate oven. One cup walnut meats is a great
improvement. Mrs. Hoyt.
18 CAKES AND COOKIES
Caramel Filling for Cake.
Two cups sugar, y 2 cup milk, boil 10 minutes. Then
add butter size of an egg and 1 teaspoon vanilla, beat to
a cream. Nice with either chocolate or white cake.
Mrs. Finch.
Chocolate Cake.
Melt 2 squares chocolate, cream *4 CU P butter with 1
cup sugar, 2 eggs, y 2 cup milk, 1 cup flour, y 2 teaspoon
saleratus, 1 of cream tartar. Mix in order given. Deli-
cious served with whipped cream. Mrs. M. I. Shea.
Quick Loaf Cake.
One-half cup butter creamed with 1 cup sugar, 1 egg
beaten light, 1 cup milk, 2 cups flour, 2 teaspoons baking
powder, y 2 cup raisins, nutmeg, 1 teaspoon vanilla, pinch
of salt. Mix in order given, adding milk and flour alter-
nately. Mrs. Hannum.
Quick Chocolate Cake.
One-half cup butter, 1 cup sugar, whites 2 eggs, y 2
cup milk, \y 2 cups flour, 1 teaspoonful baking powder, 2
tablespoons cocoa, 1 teaspoon vanilla.
Mrs. A. P. Noyes.
Angel Cake.
Four eggs (whites only) well beaten, Y\ cup sugar, y 2
teaspoon cream tartar, y 2 cup flour, y 2 teaspoon vanilla,
salt. Bake about 20 minutes, in a moderate oven.
Mrs. F. F. Dexter.
Apple Sauce Cake.
One cup apple sauce, 1% cups sugar, y 2 cup shortning,
1 egg, y 2 teaspoon (each) clove, cinnamon, salt and nut-
meg, 1 teaspoon soda, 1 tablespoon molasses, 2 cups flour.
Fruit if desired. Bake 24 of an hour.
Mrs. R. A. Kinlock.
CAKES AND COOKIES 19
Raised Cake (Made with Bread Dough).
One and one-half cups sugar, £4 cup butter, creamed
together, 1 well beaten egg, 3 cups bread dough which has
raised over night, 3 tablespoons milk, 1 cup raisins, a little
grated nutmeg. Work this all together with the hands,
then add 3 even teaspoons baking powder sifted with 3
tablespoons flour and bake immediately. Mrs. Hoyt.
Ribbon Cake.
Three eggs, 1J4 cups sugar, 1 cup butter, y 2 cup milk,
1 teaspoon cream tartar, ]/ 2 teaspoon soda, 2 cups flour.
To 1 cup of this mixture add 2 tablespoons molasses, 1
teaspoon each of cinnamon, clove and nutmeg, 1 cup
fruit and y 2 cup flour, for the dark part. Bake in three
layers, putting together with jelly or white of egg.
Mrs. Marsh.
Chocolate Cake.
One-quarter cup butter creamed with 1 cup sugar, y 2
cup grated chocolate dissolved in % cup boiling water, %
cup milk, 1 heaping cup flour, 1 teaspoon baking powder,
1 teaspoon vanilla, 2 eggs beaten together.
Chocolate Nut Filling for Layer Cake : Beat 1 egg,
1 cup sugar, 1 tablespoon cornstarch until light. Add 1
square dissolved chocolate and stir whole into 1 cup scald-
ing milk. When smooth and thick remove from fire and
add 1 cup chopped walnuts. Mrs. Hoyt.
Marble Cake.
(White portion.) One and one-half cups white sugar,
y 2 cup butter, white 4 eggs, x / 2 teaspoon cream tartar, 1-3
of soda, y 2 cup milk, %y 2 cups flour.
(Dark portion.) One cup brown sugar, 1-3 cup mo-
lasses, y 2 cup butter, 1-3 cup milk, yolks 4 eggs, y 2 tea-
spoon soda, y 2 teaspoon each of clove and mace, 2 cups
flour, 1 tablespoon of each portion put into the pan alter-
nately. Mrs. Cooley.
30 CAKES AND COOKIES
Coffee Cake.
One cup flour, 3 level teaspoons baking powder, y 2 cup
sugar, y 2 teaspoon salt, 4 tablespoons melted butter, 1
well beaten egg. Mix butter, egg and milk together, add
the flour, suo-ar, baking powder and salt which have been
sifted together three times. Spread with broken nuts,
sprinkle with cinnamon and sugar, and bake in moderate
oven for 45 minutes. Mrs. Shea.
Walnut Coffee Cake.
One-half cup butter, 1 cup sugar, x / 2 cup strong coffee,
1}4 cups flour, 2y 2 teaspoons baking powder, whites 3
eggs, 24 cup walnut meats broken in pieces. Cream butter,
add gradually the sugar and beat until white and frothy.
Pour in the coffee, sift flour with baking powder, add
walnut meats and whites of eggs beaten stiff. Bake.
Frosting: Add to 1 cup confectioner's sugar as much
strong coffee as will give the right consistency. Flavor
with y 2 teaspoon vanilla. Garnish with halves English
walnuts. Mrs. Marsh.
Sponge Cake.
Two eggs, yolks and whites beaten separately, 1 cup
sugar, putting 2-3 with whites and 1-3 with yolks, beating
both thoroughly, then turn all together and beat again;
% teaspoon salt, 1 cup pastry flour in which 1 heaping
teaspoon baking powder has been mixed. Lastly y 2 cup
boiling water. Flavor with lemon and bake in quick oven
20 or 25 minutes. The Van Deusen tin, which can be
turned upside down, allowing stretching of cake instead of
settling, is advised. Mrs. A. O. Squier.
Fillings for Cake.
One cup conf. sugar, y A cup butter creamed, 1 tea-
spoon cocoa, 2 tablespoons hot coffee, 1 teaspoon vanilla.
CAKES AND COOKIES 21
Fruit Cake.
Cream 1 lb. brown sugar with 1 lb. butter, add 10 eggs
beaten very light, 1 cup of brandy or fruit juice, 1 cup
molasses, 6 cups flour, 2 lbs. currants, 1 lb. of raisins, also
1 lb. citron, 2 teaspoons each of clove, nutmeg and mace.
When all are mixed add 1 teaspoon soda dissolved in a
little warm water. Mix well. Bake in 4 ordinary bread
pans, slowly, for 2 hours. Mrs. Shea.
Sponge Cake.
Four eggs beaten separately, 1 cup sugar, 3 tablespoons
cold water, 1 teaspoon vanilla, 1 cup flour, iy 2 tablespoons
cornstarch and 1 teaspoon baking powder (added to-
gether). Fold beaten whites in last. Bake in slow oven
40 minutes. Mrs. Kinlock.
Nut Cake.
Melt piece of butter size of butternut, add 1 cup sugar,
2 eggs, 1 cup milk, salt, 1 teaspoon vanilla and 2 cups flour
with which has been sifted 1 teaspoon soda and 2 of cream
tartar. Add 1 cup chopped walnut meats. Bake in large
pan. Mrs. A. L. Cooley.
Mrs. Hoyt's Favorite Cake.
One cup sugar and Yz cup butter creamed together.
Add 1 egg well beaten with y 2 cup sugar, 1 cup milk, 3
cups flour, 2 tablespoons baking powder. Add flour and
milk alternately, 1 cup raisins, seeded, chopped and floured,
small quantity of vanilla and nutmeg. Bake slowly 1 hour.
Fudge Cake.
One-quarter cup butter, iy 4 cups sugar, 2 sqs. melted
chocolate, 2 eggs, 1 cup sour cream, 1 teaspoon soda, 1-3
cup water, 3 cups sifted flour, 1 teaspoon baking powder,
1 teaspoon vanilla.
Frosting: Two and one-half cups confectioner's sugar,
24 cup cocoa, 1 cup nut meats, add enough cream to spread
well, vanilla. Mrs. Dexter.
22 CAKES AND COOKIES
Strawberry Frosting.
One cup strawberries mashed and sweetened, beaten
white of 1 egg. Spread on sponge cake.
Sour Cream Filling.
Beat 1 egg, add ^ CU P conf. sugar, 1 cup chopped
walnut meats, y 2 cup sour cream and a few drops of
vanilla. Stir just enough to mix well.
Soft Chocolate Frosting.
Two sqs. chocolate, 1 cup boiling water, 1 cup sugar,
1 tablespoon cornstarch, y 2 cup milk; stir until thick.
Cool before putting on cake.
Walnut Cake Filling.
One cup powdered sugar, y cup hot water, let simmer
a few minutes. Beat white of egg and mix with above.
When cold add y 2 cup raisins, ]/ 2 cup walnut meats, 2
tablespoons cocoanut, all chopped. Flavor with vanilla.
Mrs. Dexter.
Chocolate Cake.
Two sqs. chocolate melted, add y 2 cup milk and beaten
yolk of 1 egg, 1 cup sugar and 1 tablespoon butter creamed
with a little salt, 1 teaspoon soda, y 2 cup milk. Add choco-
late mixture with large Vy 2 cups flour. Bake in layers,
cover with boiled frosting, flavored with almond.
Mrs. Cooley.
Crumb Cake.
Two cups flour, \y 2 cups sugar, y$ cup butter. Mix
all together into fine crumbs, with your hands, then take
out 2-3 cup crumbs and set aside. Break 2 eggs into
balance of crumbs and add y± cup milk (little at a time).
Beat hard until it looks like cream. Flavor, put in a long
pan and sprinkle crumbs in cup over the top of cake and
bake. Mrs. Dexter.
CAKES AND COOKIES 23
Pound Cake.
One and one-half cups flour, y teaspoon baking pow-
der, iy 2 cups powdered sugar, sift together three times ; 1
cup butter, 1 cup eggs (5) ; work with hands yolks into
sugar and flour. Beat whites stiff and add last. Flavor.
Mrs. Dexter.
Gold Cake.
One cup sugar, y cup butter, yolks 4 eggs, y 2 cup milk,
% teaspoon soda and y 2 of cream tartar or 1 small tea-
spoon baking powder, 1^4 cups flour. Mrs. Dexter.
Jumbles.
One-half cup butter, 1 cup sugar, 2 eggs, 3 tablespoons
milk, iy cups Haxall flour, 1 cup raisins, seeded and
chopped. Drop by teaspoonfuls in pan a little way apart.
Mrs. Hannum.
Vanilla Wafers.
One cup sugar, 2-3 cup butter creamed with sugar, y
cup warm milk, 1 tablespoon vanilla extract, 1 egg beaten
with two teaspoonfuls Royal baking powder. Flour
enough to roll — and roll very thin. Bake in hot oven.
Mrs. Stowell.
Rocks.
One and one-half cups sugar, y cup butter, 3 eggs, 3
tablespoons hot water, 1 small teaspoon soda, 1 cup raisins,
1 cup currants, 1 cup English walnuts, 1 teaspoon cinna-
mon, 2y> cups flour (generous). Cream butter and sugar,
add beaten eggs and water, flour, soda and cinnamon, then
chop fruit and nuts, make very stiff and drop on buttered
pans. Mrs. Wilcox.
Oatmeal Cookies.
One cup sugar, 1 tablespoon butter, 2 eggs, y> teaspoon
salt, 1 teaspoon vanilla, 2 of baking powder, 2 cups oat-
meal. Drop y 2 teaspoon on buttered tins about 2 in. apart.
Bake in moderate oven 7 minutes.
Mrs. R. A. Kinlock.
24 CAKES AND COOKIES
Ginger Drops.
One scant cup shortning (butter and lard mixed), 1
cup sugar, y 2 cup molasses, 1 tablespoon soda dissolved in
the molasses, 1 cup boiling water, 1 teaspoon ginger, 1 egg,
5 cups flour. Drop from spoon into baking pan.
Mrs. Squier.
Molasses Pepper Cakes.
One-half cup molasses, y 2 cup sugar, y 2 cup sour milk
in which y 2 teaspoon soda has been dissolved, Y\ teaspoon
black pepper, y 2 teaspoon salt, 1 egg, shortning size of an
egg, 2 cups flour, 2 teaspoons baking powder.
Mrs. Finch.
Fruit Cookies.
One cup sugar, V 2 cup butter, 1-3 cup milk, 1 cup rais-
ins, 1 egg, 1 teaspoon baking powder, one of mace and
salt. Just enough flour to roll out. Mrs. Dexter.
Filled Cookies.
One cup sugar, y 2 cup shortning, 1 egg, y 2 cup milk,
Zy 2 cups flour, 2 teaspoons cream tartar, 1 of soda and 1
of vanilla. Roll thin, place cookies in pan with a teaspoon
filling on each, placing another on top, pressing the edges
together.
Filling: One cup chopped raisins, y 2 cup sugar, y 2 cup
water, 1 tablespoon flour, a little salt. Mix all together
and cook until thick. Mrs. A. L. Cooley.
Ginger Drops.
One-half cup sugar, 1 cup molasses, y 2 cup butter, 1
teaspoon ginger, 1 of cinnamon, 2 teaspoons soda in 1 cup
boiling water, 2y 2 cups pastry flour. Stir all together,
then add 2 well beaten eggs. Bake in gem tins in quick
oven, as the mixture is very thin Two and one-half table-
spoons is sufficient for each cup, as it will rise to more
than double the height. Mrs. Squier.
CAKES AND COOKIES 25
Fruit Gingerbread.
One cup molasses, 1 tablespoon lard, y 2 teaspoon salt,
y 2 teaspoon cinnamon, y 2 of clove, 1 teaspoon lemon ex-
tract, 1 cup sour milk; raisins, currants and preserved
ginger cut in small pieces, heaping teaspoon soda, 2 cups
flour. Mrs. Irwin.
Molasses Puff.
One-half cup sugar, 1 cup molasses, y 2 cup butter or
lard, 1 teaspoon vanilla, 1 of clove and 2 teaspoons cinna-
mon, 2^2 cups flour, 1 cup boiling water in which dissolve
level teaspoon soda. Put in warm gem pan and bake in
moderate oven. Mrs. Wilcox.
Crullers.
Drop 1 egg into cup, then fill with sugar. Beat with
knife into mixing bowl. One cup milk, 4 cups flour, 2
even teaspoons baking powder, butter size of walnut, %.
teaspoon salt. Flavor with nutmeg or cinnamon. Have
fat hot so it smokes. This will make 28. Mrs. Woods.
California Drops.
One-half cup sugar, 1 egg, Y / 2 cup shortning, 1 teaspoon
soda in a cup hot water, 1 teaspoon cinnamon also of clove,
234 cups flour. Bake in hot oven. Mrs. M. I. Shea.
Mother's Sour Milk Crullers.
One egg, y 2 cup thick sour milk, %. cup sour cream or
1 tablespoon shortning, 1 level teaspoon soda dissolved in
milk, l /% teaspoon ginger, nutmeg to flavor. Pastry flour
to mix a soft dough. Fry in deep, hot fat, turn constantly,
drain on brown paper. Warranted not to keep.
Mrs. Squier.
Graham Crackers.
Two cups graham flour, 2 cups white flour, 1 cup sugar,
1 cup melted butter or lard, y 2 teaspoon soda dissolved in
y 2 cup cold water. Salt. Mix, roll thin and bake a light
brown. Mrs. Wilcox.
26 CAKES AND COOKIES
Ginger Cookies.
One cup molasses, 1 cup sugar, 1 cup melted shortning,
3 teaspoons soda, 2 of cinnamon, 1 of ginger, 1 of salt,
1 egg. Mix very soft: if mixed the night before and let
stand they are better. Mrs. Kinlock.
Oatmeal Cookies.
One cup sugar, ^ cup shortning (lard and butter), 2
eggs well beaten, 2 cups flour, 1 teaspoon soda sifted with
flour, 1 cup chopped raisins, 2 cups oatmeal. Salt. Drop
1 teaspoonful for a cookie. Mrs. Dexter.
Sallie's Cookies.
Two cups sugar, 1 cup butter, 2 eggs, 1 teaspoon soda,
y 2 teaspoon salt, little grated nutmeg, 1 cup sour cream or
milk. Mix soft and bake in a quick oven.
Mrs. Wilcox.
Ginger Cookies.
One-half cup sugar, 1 cup molasses, large y 2 cup butter
or lard, 1 teaspoon soda dissolved in scant y 2 cup hot
water, 1 teaspoon ginger. Flour to roll. Less ginger and
a little clove and cinnamon may be added.
Mrs. Stowell.
Ginger Snaps.
One cup sugar, ]/ 2 cup molasses, y 2 cup butter, y 2 cup
hot water, 1 teaspoon soda, 1 small teaspoon ginger. Roll
very thin. Mrs. J. Stowell.
Soft Ginger Cookies.
One cup molasses, y 2 cup butter, 1 of cold water, 1
heaping teaspoon soda, 1 qt. flour, ginger and salt to taste.
Drop on tins and bake in quick oven. Mrs. Finch.
Angel Ginger Bread.
One-quarter cup molasses, y 2 cup sugar, y± cup butter,
y 2 cup boiling water, 1 level teaspoon soda, 1 heaping cup
flour, 1 egg, y teaspoon cinnamon, y> teaspoon ginger.
Salt. Add boiling water last. Mrs. R. A. Kinlock.
SALADS AND SALAD DRESSING 27
Salads and Salad Dressing
Marshmallow and Pineapple Salad.
Cut marshmallows and pineapples into small pieces.
Arrange in layers on lettuce leaves, cover with boiled
dressing. Allow to stand a short time before serving. A
favorite salad in the South. Mrs. Hoyt.
Tomato Salad with Pecans.
Select 6 firm tomatoes, peel and remove seeds and pulp.
Mix this with mayonnaise into which you have thoroughly
stirred y 2 cup chopped celery and y 2 cup chopped pecan
meats: refill the tomato shells with this mixture; serve
on crisp lettuce leaves, adding a tablespoon of mayonnaise
on top. Mrs. Martin.
Fruit Salad Dressing.
Two eegs, whites and yolks beaten separately, 2 table-
spoons sugar, 4 tablespoons vinegar and a little salt. Cook
in double boiler until like custard. Just before serving
add 1 pt. whipped cream beaten stiff. It is very nice
served on sliced pineapple or fruit cut up and served on
lettuce leaves. Mrs. Weiser.
Grape Fruit Salad.
Mix equal quantities of grape fruit and English walnut
meats with ]/ 2 cup mayonnaise dressing. Serve in grape
fruit cups in lettuce nest. Mrs. Squier.
Salad Dressing.
One teaspoonful mustard, 1 tablespoon flour, 1 table-
spoon sugar, y 2 teaspoon salt. Mix together with large
tablespoon butter; put in double boiler, let all melt to-
gether, add yolks of 2 eggs, mix well, add 1 cup milk and
slowly 1-3 cup vinegar. When cold add y 2 cup sour
cream. Mrs. V. J. Irwin.
28 SALADS AND SALAD DRESSING
Tomato Jelly Salad.
Into 1 qt. of tomatoes put some dried celery leaves, 1
small onion, a pinch of red pepper, salt to taste and a pinch
of clove. Cook until tomato is well seasoned, then strain.
Have ready enough gelatine dissolved in cold water. Pour
hot tomato juice onto it. When thoroughly mixed pour
into individual molds or one large mold. When set place
on lettuce and pour boiled dressing over it. Nuts may be
used with this if desired. Mrs. Hoyt.
Vegetable Salad.
Six medium potatoes, 2 medium beets (diced), 1 scant
cup small lima beans, 1 tablespoonful minced onion. Salt
and mix with dressing given below and serve on lettuce
Boiled Dressing.
One teaspoon mustard, 1 teaspoon salt 1 (scant) tea-
spoon cornstarch, 2 tablespoons sugar, y 2 saltspoon black
pepper, dash of cayenne, 1 egg beaten. Mix dry ingredi-
ents, stir in the egg and add 1 cup, or a little less, of
cream. Cook in double boiler like custard, adding butter
size of English walnut. When off the stove stir in %
cup vinegar. Mrs. A. P. Noyes.
Spinach Salad.
Mix 2 cups cold, cooked and seasoned spinach with 4
hard boiled eggs, chopped fine. Pack into molds; when
ready to serve turn into nests of lettuce leaves. Cover
with French dressing. Garnish top and edge of salad with
egg cut in daisy shapes. Pass cream or mayonnaise dress-
ing with this salad. Mrs. Squires.
Celery Salad in Apple Cups.
Cut celery into y 2 -inch pieces, slice cucumbers very
thin, cut 1 doz. pimento olives in rings; add x /z as many
English walnut meats (broken or chopped) as you have
celery; mix into a good mayonnaise and fill apples which
have been previously scooped out. Chill and serve on
crisp lettuce leaves. Mrs. Martin.
SALADS AND SALAD DRESSING 29
Cream Cheese Salad.
One Philadelphia cream cheese made moist with a little
cream. Add English walnut meats chopped fine. Form
into balls and serve on crisp lettuce leaves with mayon-
naise dressing. Mrs. Martin.
Dressing for Cabbage Salad.
Three eggs, 2 tablespoons mustard, 2 tablespoons sugar,
1 tablespoon salt, a few grains cayenne pepper, 1 cup sweet
cream. Beat eggs, add other ingredients, mix well; add
1 cup hot vinegar, cook until like custard. Cabbage finely
shredded and mixed with the cold dressing. Good with
cold meats also. Mrs. Squier.
Banana Salad.
Peel as many bananas as you have people to serve,
unless fruit is very large, in which case use y 2 for each
person. Roll in English walnut meats which have been
chopped fine. Place on crisp lettuce leaves and serve with
mayonnaise dressing. Mrs. Martin.
Southern Lettuce Salad.
Cut the solid cabbage-like heads of Southern lettuce
in two and serve half to each person, with the following
dressing: One and one-half cups mayonnaise, 1 cup chili
sauce, 4 drops vinegar or lemon juice, 1 tablespoon Wor-
cestershire, paprika to taste. Mrs. Martin.
French Mustard.
Beat well together 1 egg, 3 tablespoons mustard, 1
tablespoon sugar, 2-3 cup vinegar. Cook until like cus-
tard. Mrs. Squier.
30 SALADS AND SALAD DRESSING
Mayonnaise Dressing.
Beat yolk of 1 egg, 1-3 teaspoon salt, 1-3 tablespoon
mustard, 1-3 tablespoon sugar together until light and
thick. Set in dish of ice-water while beating. One-
third pt. oil dropped in slowly, beating all the time; 1
tablespoon vinegar and a little lemon juice added a little
at a time while beating in the oil. A little whipped cream
and a speck of red pepper added if desired.
Mrs. J. Stowell.
Vegetable Salad.
Sliced tomatoes, cucumbers or celery on lettuce. Mix
a little devilled ham into the salad dressing and pour
over it. Mrs. Finch.
PUDDINGS 31
Puddings
Crumble Pudding.
Six eggs, 1 cup crumbled bread crumbs, 1 cup sugar,
1 cup English walnuts, 1 lb. dates (quartered). Break
eggs into dish, add pinch of salt, beat; add sugar, to
crumbs add 2 teaspoons baking powder, mix in nuts. Add
dates to beaten eggs, then bread crumbs and 2 teaspoons
vanilla. Bake l / 2 hour in moderate oven; do not cut; dish
out with a fork and serve either hot or cold with whipped
cream. Mrs. Wilcox.
Macaroon Pudding.
One-half pt. cream, whipped, ]/ 2 cup sugar, 2 level
tablespoons gelatine dissolved and strained into whipped
cream, 1 doz. macaroons rolled fine and spread over top
before serving. Enough for 3 or 4 dishes.
Mrs. Squier.
Steamed Graham Pudding.
One and one-half cups graham flour, 1 cup milk, 1 cup
raisins, y 2 cup molasses, 1 teaspoon soda. Nutmeg and
salt. Steam three hours.
Sauce.
One-half cup butter, 1 cup sugar, 2 eggs; beat whites
to froth, add just before serving. Vanilla.
Mrs. F. Carpenter.
Dutch Apple Pudding.
One-quarter cup butter, 1 egg, y 2 teaspoon salt, 1 scant
cup milk, 2 cups flour, 2 teaspoons baking powder. Mix
like batter, pour in long pan, 4 apples cut in eighths laid
on top, 3 tablespoons sugar sprinkled on apples.
Sauce: One tablespoon butter, 1 of flour, 1 cup hot
water and 1 cup sugar; cook together; 1 teaspoon vanilla.
Mrs. Dexter.
32 PUDDINGS
Brown Pudding.
One cup suet, chopped fine, l / 2 cup molasses, l / 2 cup
sugar, 1 cup raisins chopped fine, 1 teaspoon cream tartar,
l / 2 teaspoon soda, l]/ 2 cups milk, 5 cups flour, 1 teaspoon
salt. Steam three hours. Mrs. Marsh.
Walnut Pudding.
One pt. milk scalded, ^ CU P sugar, yolk 1 egg, 1 heap-
ing tablespoon corn starch. Flavor to taste. Cook as a
custard, adding flavoring and y 2 cup chopped walnut meats
when done. Frost with white of egg and brown in oven
or serve with whipped cream. Mrs. Hoyt.
Indian Tapioca Pudding.
To 1 qt. boiled milk add 6 tablespoons Indian meal,
2-3 cup molasses, pinch of salt, 1 teaspoon cinnamon and
4 tablespoons minute tapioca; mix well and put into oven.
Stir frequently. Add more cold milk if needed, bake
slowly about two hours. Serve with whipped cream.
Mrs. Hoyt.
Chocolate Pudding.
One pt. milk, l l / 2 sqs. chocolate added when milk is
hot, y 2 cup sugar, 2 large tablespoons cornstarch. Cook
until quite thick; when cool add beaten whites of 2 eggs,
beat in lightly. Make a custard of 1 coffee cup milk, l / 2
cup sugar, yolks 2 eggs. Vanilla. Mrs. Cooley.
Caramel Pudding.
One qt. milk, scalded, 1% cups sugar (browned), mix
with milk, 3 tablespoons cornstarch wet with milk, 1 tea-
spoon vanilla, 1 cup chopped nuts added last. Serve cold
with plain or whipped cream. Mrs. Dexter.
Tapioca Cream.
Soak 3 tablespoons tapioca over night. Pour off the
water, add 1 qt. milk; when it boils stir in the yolks of 3
zgp> X A cup sugar and little salt. Stir until it begins to
thicken. When cold flavor with vanilla or lemon. Frost
with the whites and brown in the oven. Mrs. Marsh.
PUDDINGS 33
Dutch Apple Cake for Dessert.
One pt. flour, l /± cup butter, 1 scant cup milk, y* tea-
spoon salt, 2 teaspoons baking powder, 1 egg, 4 sour
apples, 2 tablespoons sugar. Mix dry ingredients, rub in
the butter, beat egg and mix with milk, stir into dry mix-
ture. Spread in a deep pie plate. Cut apples into eighths,
lay in rows on top, pressing thin edge into the batter,
sprinkle sugar on apples. Bake in hot oven 30 minutes.
Eat with sauce. Mrs. Woods.
Grandmother's Cherry Pudding.
Eight ozs. sugar dissolved in 1 pt. hot milk; when cold
add 1 pt. cream and freeze quite stiff. Remove the dasher,
repack and stand aside l J / 2 or 2 hours. When ready to
serve, stir in 1 pt. fresh cherries, that have been stoned
and chopped very fine, sweetened with y> cup powdered
sugar. Serve at once. If canned cherries are used less
sugar is needed. Other flavorings may be added with
cherries to. suit taste. Mrs. Squier.
Lemon Pudding.
Wet 4 tablespoons cornstarch with cold water, to a
cream, add j4 teaspoon salt and pour on 3 cups boiling
water. Add 2 dessertspoons butter, juice of 2 large
lemons and grated rind of one, 2 cups sugar and yolks
3 eggs. Bake 10 minutes, then add frosting made of
whites of eggs (beaten stiff) with 3 teaspoons sugar,
return to oven and brown. Mrs. Marsh.
Orange Meringue.
Yolks of 2 eggs beaten with 2 tablespoons sugar; add
1 dessertspoon cornstarch wet in milk, stir all into 1 cup
of hot milk. Cook until thick: cool and pour over 3 or 4
oranges, peeled and cut into fine pieces with 1 cup, or
sufficient, sugar well stirred into them. Cover with
meringue made with the whites of the eggs, beaten to a
stiff froth with 2 tablespoons sugar. Brown delicately,
serve cold. • Mrs. Squier.
34 PUDDINGS
Nut Pudding.
One cup N. O. molasses, 1 cup chopped suet, 1 cup
sweet milk, 2}4 cups flour, 1 cup seeded and chopped
raisins, 1 lb. English walnut meats, y^ lb. chopped figs,
1 teaspoon soda, y 2 nutmeg, grated; mix well. Steam
three to four hours.
Sauce.
One cup sugar, 1 egg, l / 2 cup butter, 1 tablespoon flour.
Nutmeg and brandy to taste. Hard sauce may be used if
preferred. Mrs. Squier.
Snow Pudding.
One-half oz. gelatine, 1 pt. cold water; place on back
of the stove until dissolved ; add 1 cup sugar and whites of
2 eggs beaten stiff; beat all together. Put in glass dish
a layer of nuts and fruit, then a layer of gelatine. Chill
on the ice and serve with whipped cream. Mrs. Cooley.
Poor Man's Pudding.
One-half cup sweet or sour milk, ]/ 2 cup molasses, 34
cup butter, x / 2 cup raisins, 1 egg, teaspoon soda, nutmeg
and cinnamon. Flour sufficient to make thick as cake,
half graham and half wheat. Steam 2 hours. To be
eaten with hard sauce. Mrs. R. A. Kinlock.
Cocoanut Indian Pudding.
Two tablespoons corn meal, 1 tablespoon tapioca, 1
heaping tablespoon cocoanut, pinch of salt, butter size of
a walnut, 1 tablespoon molasses, % cup sugar, 2 cups sweet
milk. Set in dish of water and bake about 2 hours. Stir
twice before it thickens up so the corn meal won't settle
to the bottom of dish. Mrs. V. J. Irwin.
Indian Meal Pudding.
One qt. milk, scald slowly. Add 3 tablespoons Indian
meal, 1 beaten egg, 1 cup sugar, cinnamon to flavor. Bake
slowly as a custard. Mrs. Kinlock.
PUDDINGS 35
Marshmallow Pudding.
One-half lb. marshmallows cut in small pieces, l / 2 cup
English walnut meats cut in pieces, 34 CU P candied cherries,
1 cup whipped cream, 2 tablespoons powdered sugar, y 2
teaspoon vanilla. Place in mold and set on ice.
Mrs. W. R. Weiser.
Baked Indian Pudding.
One pt. milk; while boiling stir in 3 tablespoons corn
meal. When cool add 1 well beaten egg, J / 2 cup molasses,
x / 2 cup sugar, butter half the size of an egg, 1 teaspoon
salt, 1 tablespoon ginger and 1 qt. milk. Bake slowly 2
hours. Mrs. Marsh.
Cottage Pudding.
Beat 1 level tablespoon butter with 4 of sugar, 1 egg,
34 cup milk, y 2 cup flour with level teaspoon baking pow-
der. Serve with whipped cream or fruit sauce.
Mrs. Cooley.
Marshmallow Cream.
One pt. cream, 1 lb. marshmallows cut into small pieces :
pour over them the cream. Let stand 2 hours. To be
poured over any kind of fruit or jelly. Mrs. Squier.
Orange Puffs.
Bake cottage pudding in small tins, serve with orange
sauce.
Beat the whites of 3 eggs until stiff, add gradually,
while beating, 1 cup powdered sugar, little salt, then the
grated rind and juice of 2 oranges and juice of 1 lemon.
Mrs. Dexter.
Prune Pudding.
One lb. prunes cooked until soft, put through colander.
Beat thoroughly, add whites 4 eggs beaten with 3 table-
spoons sugar and salt. Bake in moderate oven y 2 hour.
Serve hot or cold with cream. Mrs. A. L. Cooley.
36 PUDDINGS
Compote of Prunes.
Soak 1 lb. prunes over night. In the morning add
fresh water and simmer until very soft; drain in colander
and remove the stones. Have 1-3 box (powdered) gela-
tine dissolving in a little hot water. Mash the prunes
very thoroughly, set on stove and immediately add 1 cup
sugar (no water). When thoroughly blended add the pre-
pared gelatine and y 2 cup sherry wine or vanilla to taste.
Pour in mould and serve cold with cream.
Mrs. Martin.
Coffee Mousse.
One-half pt. cream, 3 eggs, 1 scant cup sugar, 1 cup
coffee. Whip cream, add beaten yolks of eggs and sugar,
coffee and beaten whites, and then the cream beaten stiff.
Pack in freezer and let stand 3 or 4 hours.
Mrs. Cooley.
White Velvet Sherbet.
Juice 2 lemons mixed with 2^ cups sugar. Chill V/ 2
pts. rich milk, add lemon and sugar and freeze. Orange
sherbet can be prepared in similar way. Raspberry, by
making raspberry syrup and adding a little vanilla. Maple,
by using a little lemon with maple syrup. Two-thirds red
raspberries and 1-3 currants with vanilla is also nice.
Mrs. A. W. Finch.
Frozen Sherbet.
One cup sugar, 2 cups water; cook to a syrup. When
cool add juice of 1 orange, 1 lemon, 1 can pineapple (4
slices taken out), put through grinder; 1 small bottle
cherries, cut in half. Use juice of cherries. Freeze mix-
ture; when frozen add white 1 egg beaten stiff with a
little powdered sugar. Mrs. W. R. Weiser.
PIES 37
Pies
Green Grape Pie.
Stew and strain the grapes ; to 1 cupful add 1 cup sugar,
1 beaten egg, with the yolk of another, saving the white
for the meringue, pinch of salt. When baked cover with
meringue and brown in oven. Mrs. Woods.
Sour Cream Pie.
One cup sour cream, 2-3 cup sugar, 2 eggs, 1 teaspoon
vanilla, 1 scant tablespoon flour. Beat eggs, add sugar.
Beat again, add cream, etc. Mix well and bake as a
custard pie. Mrs. Hoyt.
Lemon Pie, with Two Crusts.
One egg well beaten, 1 cup sugar, 1 heaping teaspoon
flour or corn starch stirred dry into the sugar. Juice and
grated rind of 1 lemon, 2 tablespoons cold water.
Mrs. Marsh.
Green Tomato Mince Meat.
Seven qts. tomatoes, 5 qts. apple chopped fine. Drain
the tomatoes and pour over them as much scalding water
as there was juice and drain again; 1 lb. seeded raisins,
1 lb. currants, % l / 2 lbs. brown sugar, 2 cups molasses, 1
cup butter, 1 cup vinegar, 1 tablespoon salt, cinnamon,
cloves and nutmeg. Add as much water as needed and
boil all together one hour. Mrs. Dexter.
Mrs. Dickson's Prune Cream Pie.
Stew, stone and mash enough prunes to make 1 cup of
pulp. Add 1 cup cream or rich milk, and yolks of 3 eggs
well beaten : flavor lightly with vanilla, add pinch of salt,
sweeten to taste. Bake with one crust in quick oven.
Cover with whites of eggs for meringue.
38 PIES
Blueberry Pot Pie.
Put 1 qt. preserved blueberries in kettle; when boiling
hot put on top light dumplings and cook 20 minutes. Serve
hot.
Meat Pie.
One lb. hamburg steak, or left-over meat, cut fine ; add
1 cup seeded raisins, 1 doz. stoned olives, salt, pepper and
red pepper to taste. Stew until tender and thicken with
1 tablespoon corn meal. Then stir iy 2 cups corn meal
into boiling salted water, add 1 tablespoon butter and cook
until the consistency of mush. Line a buttered baking
dish with about 2-3 of the mixture, pour in the meat and
cover with the remaining mixture. Bake }4 hour.
Mrs. V. J. Irwin.
Mock Cherry Pie.
One cup cranberries, y 2 cup seeded raisins, 1 cup boil-
ing water, 1 tablespoon flour, 2-3 teaspoon vanilla, 1-3 tea-
spoon almond, pinch of salt. Chop cranberries and raisins
together, add other ingredients. Bake with two crusts,
serve cold. Mrs. Squier.
Apple Pot Pie.
Pare and quarter 6 or 8 tart apples, and cook with y 2
cup of water, sweeten to taste. When boiling hot add
dumplings and cook 20 minutes. Mrs. A. W. Finch.
Sour Cream Pie.
One Qgg, 1 cup sugar, 1 cup sour cream, y 2 cup chopped
raisins, j/ 2 teaspoon cloves, also cinnamon. Bake with
two crusts. Mrs. Wilcox.
Prune and Apricot Pie.
Two-thirds stewed prunes with 1-3 stewed apricots,
mixed and sweetened to taste. Bake with two crusts.
Mrs. Finch.
PIES 39
Lemon Pie.
One cup sugar, juice and grated rind of 1 lemon, 1
heaping tablespoon cornstarch, yolk of 1 egg, sufficient
water for 1 pie or l l / 2 cups. Boil sugar and other in-
gredients, except the egg, with water until thick, then the
well beaten yolk, stirring thoroughly until all is blended
and well cooked. Add butter size of a walnut. Bake in
1 crust, using white of eggs for meringue. Two eggs and
2 cups water for larger pie. Mrs. Squier.
Mince Meat for Pies.
Boil a nice piece of beef. To 1 qt. of ground meat add
2 qts. chopped apple, 1-6 qt. chopped suet, 1 nutmeg grated,
1 teaspoon cinnamon, y 2 of clove, y 2 cup lemon juice, 1-3
cup thick boiled cider, 1 cup currant juice, 1 of grape
juice, V/ 2 pts. cider, 4 cups sugar, 1 cup raisins chopped,
2 teaspoons salt. Mix thoroughly, cook in double boiler
2 or 3 hours. Mrs. J. Stowell.
Lemon Pie.
One cup sugar 1 tablespoon flour, pinch of salt. Mix
together, then add juice and grated rind of 1 lemon, yolks
of 2 eggs. Beat together, add 1 large cup sweet milk.
Beat whites until very stiff and stir into the mixture last
thing. Pour into deep pie tin lined with rich crust and
bake 30 minutes. Mrs. R. A. Kinlock.
Fruit Mince Meat.
Twelve lbs. green tomatoes, 2 oranges, 2 lemons, 1 cup
suet, chopped fine, 2 lbs. raisins, 4 lbs. brown sugar, 1 cup
vinegar, 1 tablespoon cloves, 1 of cinnamon, 1 teaspoon
nutmeg, 1 tablespoon salt. Chop tomatoes fine, scald and
drain 3 times. Squeeze juice from lemons and oranges
and chop rinds fine. Mix all together and boil slowly for
2 hours. When making pies chopped apples can be added
if desired. Mrs. Irwin.
40 JELLIES AND MARMALADES
Jellies and Marmalades
Grape Conserve.
Five lbs. Concord grapes, 5 lbs. sugar, 1 lb. seeded
raisins, 2 oranges and 1 lemon put through food chopper.
Cook grapes to separate seeds, then add sugar, raisins and
fruit. Cook slowly 1 hour, being careful not to let burn.
Add l / 2 lb. English walnuts chopped, and boil y 2 hour
longer. Makes a delicious sandwich or may be served
with meat. . Mrs. P. A. Hoyt.
Crabapple Jelly.
Wash and quarter large Siberian crabs but do not core ;
cover with two inches of cold water and cook to a mush;
pour into a coarse cotton bag and when sufficiently cooled
press hard to extract all the juice. Take a piece of fine
muslin, wring out of water, spread over a colander placed
over a deep dish and dip the juice slowly in, allowing
plenty of time to run through; repeat this process twice,
rinsing the muslin frequently. To the juice of 1 peck of
apples add the strained juice of 4 or 5 lemons. Boil from
10 to 20 minutes and while boiling sift in the sugar slowly,
allowing 1 lb. sugar to each pint of juice and 1 pint of
water to every 5 lbs. apples. As soon as the juice jellies
pour into hot glasses. Mrs. A. O. Squier.
Quince Jelly.
A mixture of from 1-3 to 1-2 apples improves quince
sweets. Pare and cut into thin slices. For every 2 qts.
of fruit add 1 of water. Simmer until tender, drain with-
out squeezing and make into jelly in the usual way. Take
the parings and cores and simmer in l / 2 as much water
until tender. Strain and add to pulp left in the bag. Add
24 lb. of sugar to every lb. of pulp and cook slowly for
marmalade. Long cooking will give a beautiful pink
color.
JELLIES AND MARMALADES 41
Crabapple Jelly.
Boil the apples, cut in halves, in water enough to cover
them, until soft. Strain off the juice only and add half
the weight in sugar; boil until it jells. Boil the juice
down nearly half before adding the sugar.
Mrs. J. E. Marsh.
Crabapple Jelly.
Cover apples with water and cook; when soft strain
through jelly bag. Place on stove and boil 20 minutes.
Then add equal quantity of sugar, measuring with cup.
Boil until it jells. Mrs. W. R. Weiser.
Strawberry and Pineapple Conserve.
Cube raw pineapple, put in l / 2 as much water and boil
an hour. Add to this twice as many strawberries as pine-
apple and as much sugar as fruit. Boil rapidly for 15
minutes and seal. Mrs. H. H. Wilcox.
Quince Honey.
Five quinces pared and cored. Boil skins and cores
with 1 pt. cold water. Strain and add water to make 1 pt.
Put quinces through meat chopper. Mrs. Hannum.
Green Grape Jell.
Pick over and wash as many grapes as wanted, those
just beginning to turn give a good color. Put in preserv-
ing kettle with just a little water. Cook until ready to
strain. Strain, put in 1 lb. sugar to 1 lb. juice. Boil 5
minutes. Mrs. J. Stowell.
Orange Marmalade.
Slice very thin, removing seeds, 10 oranges, 6 lemons,
2 grape fruit. To every lb. of fruit allow 3 pts. cold water,
pour over fruit and let stand 24 hours. Then boil an hour
or until peels are tender. Put aside 24 hours, weigh, add
1 lb. sugar to every lb. fruit. Boil about 1 hour or until
it will jell. Put up in jelly glasses.
Mrs. H. H. Wilcox.
42 JELLIES AND MARMALADES
Rhubarb Marmalade.
Seven lbs. rhubarb, 7 lbs. sugar; let stand over night.
In the morning add juice of 3 oranges and 2 lemons. Boil
the peel until tender and add to the above with 2 lbs.
raisins. Cook all together 20 minutes.
Mrs. A. O. Squier.
Orange Marmalade.
One orange, 1 grape fruit, 1 lemon. Slice these very
thin. Add 3 times as much water as bulk of fruit and
juice, cook all l / 2 hour. Let stand 24 hours, then add
equal quantity of sugar and cook 2 hours longer. Should
fill 12 glasses.
Marmalade.
One large grape fruit, 1 orange, 1 lemon. Put through
food chopper. Pour over this 3 times as much cold water
as you have fruit and allow to stand until next day. Boil
5 minutes. Take from fire and add 5 lbs. sugar and let
stand another day. Then cook slowly 2 hours.
Mrs. Hoyt.
Strawberry and Pineapple Jam.
Five qts. strawberries, 3 pineapples cut fine, sugar,
pound for pound; y 2 sugar cooked with the fruit for 1
hour, then add the remainder of sugar and when thor-
oughly dissolved put into glass jars. Mrs. Squier.
Pear Marmalade.
Five lbs. pears (after pared and quartered) ; cook in
small quantity of water. Add 5 lbs. granulated sugar, 1
jar preserved ginger (ground fine), add syrup also, 1 lemon
cut in small slices, rind and all, 4 oranges, with 1 sliced
same as lemon, peal other 3, cut in small slices. Cook all
until thick. Mrs. Cooley.
Crabapple Marmalade.
Cook and sift the apples, adding an equal amount of
sugar, boiling 15 or 20 minutes. Mrs. J. E. Marsh.
JELLIES AND MARMALADES 43
Pear Chip.
Eight lbs. hard pears sliced thin, 8 lbs. granulated
sugar, grated yellow rind of 2 lemons and juice of 6, 2
ozs. green ginger root chopped fine, l / 2 pt. water. Boil
all together until clear. Mrs. Finch.
Orange Marmalade.
One doz. oranges sliced thin, ]/ 2 doz. lemons sliced thin.
To each 1 lb. add 1 pt. cold water and let stand over night.
Next morning boil in same water until tender ; weigh again
and to each lb. add 1 lb. sugar. Boil until it jellies.
The Mission Inn Recipe, Riverside, Cal.
Rhubarb Conserve.
Three lbs. sugar, 3 lbs. rhubarb, y 2 lb. figs. Cut the
rhubarb the night before and sprinkle with sugar. In the
morning chop figs and cook very, very slowly until thick.
Mrs. Dexter.
Amber Marmalade.
One orange, 1 grape fruit, 1 lemon. Cut in }4 sections
from stem to blossom end. Remove pulp, cut in pieces y 2
in. square. Cut skins into as narrow strips as possible,
discard seeds. Weigh the fruit. To 1 lb. fruit use 3 pts.
cold water. Soak 24 hours. Cook 5 or 6 hours or until
rind is tender. Weigh again, add 1 lb. sugar to 1 lb. pre-
pared fruit. Cook until thick so that it holds the rind.
Mrs. Finch.
44 SANDWICHES AND FILLINGS
Sandwiches and Fillings
Orange Marmalade Sandwiches.
Spread orange marmalade on buttered bread. Put 4
slices on top of each other and place under weight, and
when well pressed cut down in thin slices so they will look
like jelly cake. Mrs. Martin.
Pimento Cheese Sandwiches.
Soften 2 Neufchatel cheeses with sweet cream. Put
the contents of one small can of Spanish pimento through
the food grinder. Mix thoroughly with the cheese, add
salt to taste and a dust of cayenne. Spread between thin
slices of buttered bread and cut in fancy shapes.
Mrs. A. P. Noyes.
Cherry Sandwiches.
Chop candied cherries fine and moisten slightly with
orange juice or maraschino. Spread on rounds of thin,
lightly buttered bread. Mrs. Marsh.
Boston Sandwiches.
Slice Boston brown bread thin, butter lightly and spread
with Neufchatel or cream cheese. Dip crisp lettuce leaves
in French dressing, then lay on the bread and press another
slice of the bread on top. Mrs. Martin.
Sandwich Fillings.
Hard boiled eggs, cucumber and salad dressing well
mixed and spread between slices of white bread.
Hard boiled eggs and stuffed olives with salad dressing
used in same way.
Cream cheese and pepper relish is a good combination.
Pickled onions may be used instead of relish if preferred.
Shrimps, cucumber and salad dressing.
Mrs. Hoyt.
SANDWICHES AND FILLINGS 45
Sandwich Fillings.
Dainty sandwiches are made by passing ham through
a chopper and adding a little lemon peel.
By dressing cold halibut with mayonnaise and capers.
By mixing finely chopped walnut meats with cream
cheese and orange marmalade. Good with graham bread.
Cold crab meat seasoned with a little Worcestershire
sauce is nice.
Mix 3 teaspoons finely chopped almonds, 2 teaspoons
finely chopped preserved ginger, ]/ 2 teaspoon orange juice
and spread between plain wafers or ginger bread.
Mrs. Finch.
Ham Sandwiches.
Put ham through meat chopper, add a boiled dressing,
mix very smooth and spread on buttered bread, cut in any
shape desired. Mrs. J. E. Marsh.
A Dainty and Delicious Ribbon Sandwich.
The ingredients are : A loaf of cream bread, some soft
butter, mayonnaise dressing, white meat of chicken put
through meat grinder, chopped water cress and minced
ham. Cut off crusts of bread, cut slices very thin ; spread
a slice with butter, then the ground chicken, seasoned.
Then another buttered slice; spread the upper side of this
with mayonnaise, then cress. Butter another slice of
bread, add a layer of minced ham, then the last slice of
buttered bread. Put the 4 slices together and press well,
the butter and mayonnaise making them adhere to each
other. Slice down with a sharp bread knife into 4 proper
sized sandwiches. The red, green and yellow of the fill-
ings give a pretty effect. Mrs. H. C. Martin.
46 SANDWICHES AND FILLINGS
Olive and Eggs Sandwiches.
Stone and chop 12 large olives, add 4 finely chopped
hard boiled eggs and enough melted butter to make a paste.
Season with pepper and salt, spread on thin slices of bread
from which the crust has been removed, and press firmly
together in pairs. Eggs and cold fried bacon can be used
in same way. Mrs. Finch.
Banana and Red Raspberry Jam Sandwiches.
One-half banana pulp mixed with enough raspberry
jam to give it the right flavor and coloring. Spread white
bread with butter, then with the above mixture and put
2 halves together. Mrs. Martin.
Cheese and Onion Sandwiches.
Cut soft rye or graham bread in thick slices and spread
thickly with cream cheese which has been softened to a
paste with cream and onion juice, about a good teaspoon-
ful of the latter, as you would scrape it from the onion
with a spoon, to one cream cheese, a little salt. Press
slices together. Mrs. H. C. Martin.
Sardine and Egg Sandwiches.
Rub to a paste 1 doz. skinned and boned sardines, the
yolks of 3 hard boiled eggs and the finely chopped whites ;
add y 2 cup butter, beaten to a cream with 1 teaspoon mus-
tard, season with pepper and salt, add the juice of y 2 lemon
and spread between slices of bread. Mrs. Martin.
Ham Sandwiches.
Make a dressing of y 2 cup butter, 1 tablespoon mixed
mustard, 1 of salad oil, a little red or white pepper, a pinch
of salt and the yolk of an egg. Rub the butter to a cream,
add the other ingredients and mix thoroughly, then stir
in as much chopped ham as will make it consistent and
spread between thin slices of bread. Omit oil and sub-
stitute melted butter if preferred. Mrs. Martin.
BEVERAGES 47
Beverages
Mint Fizzle.
Cut the rind of 1 lemon thin, then into small strips.
Squeeze juice of y 2 lemon into each glass, add 1 teaspoon
sugar, stir until dissolved. Fill half up with shaved ice,
pour in half ginger pop and half grape juice. Place 3
sprigs of mint and 2 pieces of peel in each glass and serve
with straws. Mrs. Martin.
Iced Cocoa.
Mix thoroughly y 2 lb. Bensdorp's Royal Dutch cocoa
with 2 lbs. granulated sugar; add 1 pt. hot water and boil
3 minutes. Strain and when cool add, if desired, 1 table-
spoon vanilla. Put 3 tablespoons of this syrup in a glass
half filled with cracked ice, fill glass with rich milk, sugar
to taste, shake thoroughly and serve. Whipped cream is
a great addition. Mrs. Finch.
Red Currant Punch.
Boil for 5 minutes 1 cup sugar and 3 qts. water. Re-
move from fire and while syrup is still hot dissolve in it
1 pt. currant jelly. Add 3 lemons and 3 oranges sliced
thin. Set on ice until chilled and serve in glasses partly
filled with crushed ice. Mrs. Martin.
Fruit Lemonade.
Juice of 8 lemons, and 2 oranges (large size), 3 lemons
sliced. Boil 4 cups sugar in 1 qt. water, add 3 qts. cold
water. When syrup is cold add juice of lemons and
oranges, the lemon slices, maraschinos, pineapple, currant
jelly or other flavoring if desired. Boiling a little of lemon
peel with sugar and water improves the flavor.
Mrs. Squier.
48 BEVERAGES
Ching-Ching.
Fill glass 2-3 full of shaved ice, add 3 or 4 lumps of
sugar, the juice of a large orange and a few drops essence
of clove or peppermint. Mrs. Martin.
Austrian Coffee.
Make strong coffee, add sugar and cream to taste and
set away until very cold. Before serving put a spoonful
vanilla ice cream in each cup. Mrs. Finch.
Punch.
To 1 qt. water add 2 l / 2 cups sugar with a little shredded
lemon peel; boil 20 minutes. While yet warm add 1 pt.
shredded pineapple, 2 cups lemon juice, 1 cup orange juice.
Cool and strain. When ready to serve add 1 qt. Apolli-
naris Maraschinos and other fruits may be added, grape
juice, etc., to taste. Mrs. Squier.
PICKLES 49
Pickles
Cucumber Pickles.
Take small cucumbers, soak them over night in cold
water, drain. Place in jars with 5 or 6 pieces of horse-
radish to a quart, with a little alum if desired. Fill the
jars as full as may be and cover with brine of salt and
vinegar made in the proportion of 1 gal. vinegar to 1 pt.
salt. Mrs. J. M. Fay.
Green Tomato Sweet Pickle.
One pk. green tomatoes. Slice thin and stand over
night with salt. In morning pour off liquor. One pt.
vinegar, 3 lbs. brown sugar, 1 oz. each cloves and cinna-
mon (put in a bag). Boil all together 24 hour; then
take out tomato. Boil liquor until it thickens and pour
over tomatoes. Mrs. Marsh.
India Chutney.
Put together 2 qts. chopped apple, 2 qts. green toma-
toes, 1 lb. raisins. Three cups brown sugar, 1 cup lemon
juice, 1 small onion chopped, 3 cups vinegar, ^ CU P sa lt,
1 small teaspoon cayenne, 1 tablespoon ginger. Mix and
let stand in earthen dish over night. In morning boil until
tender. Put in jars or jelly glasses. Mrs. Irwin.
Green Tomato Pickle.
One basket of green tomatoes sliced, 12 large onions
sliced thin, 6 green peppers chopped fine, 1 cup of salt;
let stand over night in stone jar. In morning cover with
water and let stand 1 hour, drain water off, put in kettle
and cover with vinegar; add 1 cup molasses, 3 cups sugar,
2 tablespoons cinnamon, 1 of nutmeg, 1 of clove, 1 of
alspice, 1 of mustard. Cook slowly 3 hours.
Mrs. Weiser.
50 PICKLES
Chili Sauce.
One pk. tomatoes stewed until fine, 10 green peppers
and 5 medium sized onions chopped fine ; mix with toma-
toes. One qt. vinegar, 2 cups brown sugar, 3 teaspoons
pepper, 3 of cinnamon, 3 of clove, 3 of mustard. Boil
slowly 1 hour. Bottle when hot. Mrs. Dexter.
Piccalilli.
One pk. green tomatoes, chopped fine, with some seed
cucumbers which pare and cut in small pieces. Put toma-
toes and cucumbers separately in weak brine over night
and rinse in clear water in the morning. Cut 2 bunches
celery in small pieces, 1 large cabbage chopped, 4 large
onions, 2 peppers (without seeds) chopped, mixed, and
cook in a little weak vinegar, and drain. To 2 qts. vinegar
add 3 lbs. brown sugar, 1 small tablespoon each of cinna-
man, alspice and cloves, 2 tablespoons white mustard seed.
Let this boil and pour over the fruit. Let stand for a
week, then put in glass jars. Mrs. Carpenter.
Snapi.
One-half bu. green tomatoes, 6 green peppers, 12 me-
dium sized onions. Chop together; let stand over night
with 2-3 cup salt sprinkled over. In morning drain, add
3 pts. vinegar, let cook 1 hour. Drain off vinegar and
put "chop" into jar. Have cooked together, just long
enough to dissolve well, 1 qt. vinegar, 3 lbs. sugar, 2 table-
spoons ground cinnamon, 1 of clove and y 2 cup mustard
seed. Pour boiling hot over "chop." Mrs. Martin.
Pottsfield Pickles.
Six cups green tomatoes, chopped, also 6 cups red
tomatoes, 6 cups onions, 4 red peppers, 2 bunches celery.
Mix together and add y 2 cup salt; let stand over night.
In morning drain, add 2 (scant) qts. vinegar, 4 cups brown
sugar, y 2 teaspoon (each) of clove and cinnamon. Cook
20 minutes after it is thoroughly heated. Mrs. Marsh.
PICKLES 51
Canned Beets.
Cook small beets in the usual way, skin and place in
glass jars. Pour over the beets the following, which has
been boiled : One-half cup vinegar, y 2 cup water, 4 table-
spoons sugar, 1 of salt. Seal, and when used heat or eat
cold as preferred. Mrs. J. M. Fay.
Shirley Sauce.
Two doz. ripe tomatoes, 3 large onions chopped, 2 or 3
green peppers chopped. Salt, pepper and sugar to taste,
about as you would prepare plain stewed tomato for the
table. Cook all together, add 4 cups vinegar, cook, bottle
hot and seal. Mrs. Martin.
Dressing to Serve with Southern Lettuce.
One and one-half parts mayonnaise, 1 part chili sauce
(or Shirley sauce), 4 drops vinegar (or lemon juice), 1
tablespoon Worcestershire. If liked very hot add paprika.
Mrs. Martin.
Pepper Relish.
One doz. medium sized onions, 1 doz. red peppers (re-
move seeds), 1 doz. green peppers (without seeds). Put
through food chopper and scald with boiling water. Add
1^2 pts. vinegar, 4 tablespoons salt, 2 cups sugar. Boil 5
minutes and bottle. Or,
After scalding: Use 2 cups vinegar, V/ 2 cups sugar,
1 tablespoon salt, 1 teaspoon ground cinnamon, 1 teaspoon-
ful ground clove. Boil 5 minutes. Mrs. Hoyt.
Horse Radish Pickle.
One gal. vinegar, 1 cup of sugar, 2-3 cup salt, 1 cup
chopped horse radish, 1 tablespoon pulverized alum. Pre-
pare cucumbers by peeling and slicing lengthwise, remov-
ing inside. Put into the cold uncooked vinegar.
Mrs. Squier.
52 PICKLES
Oil Pickles.
One hundred small cucumbers, 1 qt. onions, ^ lb-
ground mustard, 1 teaspoon black pepper, 34 lb. mustard
seed, 1 pt. olive oil, 1 oz. celery seed, 2 qts. vinegar. Pare,
and slice in thin slices cucumbers and onions. Put a
layer of cucumbers, then layer of onions, then sprinkling
of salt. On top place a heavy weight and let stand at
least 6 hours. Drain off liquor. Put 1 teaspoonful of
alum in enough cold vinegar to cover pickles. When alum
has dissolved pour over cucumbers and onions and let
stand 4 or 5 hours; drain. This also may be used for
other purposes.
Put cucumbers and onions into jars. Mix mustard,
pepper and celery seed with the oil, then add gradually the
2 qts. of vinegar and pour over cucumbers and onions.
Seal jars and in two weeks pickles will be ready for use.
Mrs. Wilcox.
Picallili.
One pk. green tomatoes, 1 cup salt, 6 small onions, 1
large bunch celery, 2 cups brown sugar, 1 teaspoon white
pepper, 1 tablespoon each of cinnamon, alspice and mus-
tard, 2 qts. vinegar. Chop tomatoes, mix with salt and let
stand over night. In morning pour off water and chop
onions and celery. Cook all, with spices, slowly all day.
Mrs. Hannum.
Mustard Pickle.
Two qts. small cucumbers, 1 qt. small onions, 2 qts.
green tomatoes sliced, 2 cauliflowers, 3 green and 3 red
peppers. Cut small as you like and let stand over night
in salt water. In morning bring to scalding heat and
drain. Take 3 qts. vinegar and l x / 2 lbs. sugar, bring to a
boil, thicken with }i cup of wheat flour, y 2 lb. mustard,
1 large tablespoon tumeric, mix smooth with cold vinegar.
Put in pickle and heat through. Will keep without being
sealed. Mrs. Stowell.
PICKLES 53
Mustard Pickles.
One qt. small cucumbers, 1 qt. sliced cucumbers, 1 qt.
green tomatoes, 1 qt. button onions, 1 large cauliflower, 4
green peppers. Chop peppers as fine as you wish and
separate cauliflower into bits, cut up tomatoes and cucum-
bers, cover with brine of 4 qts. water, 1 pt. salt and let
stand 24 hours. Then heat and drain off the brine. Mix
1 cup flour, 6 teaspoons mustard, 1 of tumeric, 1 cup sugar
and add cold vinegar to make a smooth paste; then add
enough vinegar to make 2 qts. Boil until it thickens, pour
over the vegetables and heat all well. Seal in glass jars.
Mrs. Fay.
Cucumber and Onion Pickle.
For 25 full-grown cucumbers, sliced a little thicker
than for the table (not peeled), add 8 onions sliced, and
1 cup of salt. Mix and let stand over night. In the morn-
ing drain well, add 1 cup each of black and white mustard
seed, 1 cup celery seed, 2 qts. vinegar, 1 cup of olive oil, a
little powdered cinnamon if you like, and 1 pt. port wine.
Mix all thoroughly in the jar. Stir well each morning
for 2 weeks, when it will be ready for use.
Mrs. Squier.
Italian Spaghetti.
Use Freihofer's Egg Elbow Spaghetti. Boil the spa-
ghetti in meat stock or boiling salted water about l / 2 hour.
If you use stock cook until the liquid is nearly gone. Fry
in frying pan 5 or 6 slices of salt pork, slice in an onion
and brown well. Add 1 can tomatoes, a dash of red pep-
per. Let simmer about an hour or until thick. It may
be strained or not. This quantity is enough for two meals,
using about 2-3 box of spaghetti. Mix sauce well with
spaghetti and sprinkle with grated cheese. Serve at once..
Mrs. Hoyt.
54 MISCELLANEOUS
Miscellaneous
Casserole.
Soak y 2 cup rice J4 hour. Place 3 sliced onions in
bottom of the dish, add 6 sliced potatoes and then the rice,
salt, pepper and butter, with 1 lb. hamburg steak and 1
can of tomatoes over the whole. Mrs. Finch.
Corn Oysters.
One can corn or same proportion of fresh corn shaved
from cob, add 1 cup sifted flour, 1 tablespoon milk, butter
size of a walnut, 1 well beaten egg, salt and pepper to taste.
Mix and drop in spoonfuls, the size of an oyster, into hot
fat and fry until crisp brown on both sides. Serve hot.
Mrs. Irwin.
Fried Egg and Bread.
Butter frying pan and break an egg into it. Place a
slice of bread on top. When egg is cooked turn and brown
the bread. Serve hot. Mrs. Finch.
Lamb Casserole.
Two lbs. lamb cut in small pieces, boil in a little water
and let cool to remove grease. Then put in casserole,
season with pepper and salt and add a little flour and but-
ter. Cook 3 or 4 hours. About 10 minutes before serving
add ]/ 2 can of peas. Sliced carrot can also be cooked in it.
Mrs. Finch.
Corn Chowder.
One can corn, 4 cups potatoes, 1 small onion, a small
slice fat salt pork (each cut in dice), 4 cups hot milk, 2
teaspoons butter, salt and pepper to taste, 8 small crackers.
Cover the potatoes with boiling water and add the onion
and pork. When potatoes are tender add corn and milk,
keeping at boiling point. Add seasoning and crackers and
serve. Mrs. Finch.
CONFECTIONERY 55
Confectionery
Fudge.
Three cups sugar, 3 sqs. chocolate, 24 CU P milk, 1 heap-
ing tablespoon butter. Let cook until you can form balls
in cold water. Take from stove, add 1 teaspoon vanilla
and beat until it creams. Mrs. W. R. Weiser.
Butter Caramel.
Two cups sugar, l / 2 cup butter, ]/ 2 cup vinegar, 1 tea-
spoon molasses. Boil slowly. Done when brittle in cold-
water test. Mrs. Finch.
Fudge.
Three cups sugar, ]/ 2 cup Karo syrup, 2-3 cup water.
Boil until brittle when dropped in water. Add l / 2 teaspoon
salt, 1 cup chopped nuts, the beaten whites of 2 eggs.
Beat as long as yon can. Mrs. Cooley.
Grilled Almonds.
Blanch 1 cup almonds, dry them thoroughly. Boil 1
cup sugar and % cup water till it "hairs," then add the
almonds. Let them fry in this syrup, stirring occasionally,
until they turn a faint yellow brown. Remove from fire
at once and stir until syrup has turned to sugar and clings
to nuts. Mrs. Finch.
Peanut Brittle.
Two cups granulated sugar. Put in sauce pan (sheet
iron preferred) with 2 tablespoons water (either hot or
cold) and cook until brown. The sugar will thicken and
candy before it begins to brown and you may think it a
failure, but this is a step in the making. Stir enough to
prevent burning, but let it brown ; it will soon melt and be
like syrup. When m'elted put in 1 cup of ground peanuts,
stir well, pour into warm buttered tins in as thin sheet as
possible. Set to cool. Mrs. Martin.
Peanut Butter Fudge.
Two heaping teaspoons peanut butter, 2 cups sugar, y 2
cup milk. Cook until it makes a soft ball and beat until
creamy. Mrs. Finch.
INDEX
PAGE
Soups 3
Fish 6
Meats 8
Breads, Muffins, Etc 10
Cakes and Cookies 17
Salads and Salad Dressing 27
Puddings 31
Pies 37
Jellies and Marmalades 40
Sandwiches and Fillings 44
Beverages 47
Pickles 49
Miscellaneous 54
Confectionery 55
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