Beef Ribs, Rare. . .
Beef Ribs, well
Beef Ribs, boned
Round of Beef. . . .
Mutton Leg, rare. .
Mutton Leg, well
Mutton Loin, rare
Mutton Shoulder. .
Lamb, well done. .
Veal, well done. . . .
Pork, well done. . .
Steak, 1 inch thick 8 to 10 min.
Mutton Chops 8 "
Spring Chicken 20 "
Clnss \ Js-^k- -
. 3 to 4 hrs.
. 15 to 20 min.
t oven) .
.20 to 30 min.
18 ■• 20 "
20 " Bread
15 " Biscuit
18 " Cake
.20 to 45 "
Quail 8 to 10 min.
Squabs 10 " 15 "
Shad 15 " 25 "
Blue Fish 15 " 25 "
Trout 15 " 25 "
Mutton per lb.
Codfish per lb
15 min. Time
30 " Potatoes 20 to 30 min.
18 to 20 " Asparagus 20" 25 "
15 " Peas 15 " 20 "
15 " String Beans 50 min to 2 hrs.
20 to 30 " Lima Beans 30 min. tc 1 hr.
Spinach 15 to 20 min.
Beets 30 min or more
1 ime Cabbage 20 min. or more
6 min. Cauliflower 20 min.
6 " Brussels Sprouts 10 to 15 "
15 " Onions 30" 40 "
10 " Parsnips 30" 40 "
10 " Green Corn 20" 25 "
10 to 15 " Macaroni 20 "
6 " Rice 15 " 20 "
THE PRINCETON COOK BOOK
Princeton Cook Book
A Selection of Tested Recipes
Collected in tiie Interest of the
FIRST PRESBYTERIAN CHURCH
of Princeton, Indiana
REVISED AND ENLARGED
Amelia J. Paxton
PRINTED AND BOUND BY
KELLER-CRESCENT PTQ. & ENG. CO.
Layer Cakes ^^
Cake Frosting and Filling • 53
Gingerbread and Small Cakes 57
Canned Fruits, Preserves and Jellies 67
Chafing Dish Recipes 71
Hot Desserts 83
Cold Desserts 95
Dietary for the Sick 195
Ices and Ice Cream 119
Oysters • ■ ■ 135
Pastry ' 139
Pickles '. 149
Sweet Pickles • 157
Poultry and Game 161
One pint of water, one of milk, three tablespoons of
sugar, let boil. Make a paste of three tablespoons of grated
chocolate or cocoa, and add to the boiling milk and water;
let boil and serve with whipped cream, — Mrs. F. H.
One for the pot and a heaping tablespoonful of ground
coffee for each person. Mix well with part or whole of an
egg and enough cold water to moisten it; place in boiler,
add half the quantity of boiling water needed, allowing
one pint less of water than there are tablespoons of coffee.
Boil rather fast five minutes, and place on back of stove
for ten or fifteen minutes longer. When ready to serve
add the remainder of the boiling water. To make coffee
for twenty persons use one and a half pints ground coffee
and one gallon of w^ater.
Unless the kettle boiling B,
Filling the teapbt spoils the T.
Scald the teapot well before putting in the tea; allow
a teaspoonful for each person, pour a little boiling water
on it and let it stand for tw^o or three minutes, then fill
up the teapot. The amount of water must be governed
by the strength desired. — Mrs. M. F. Witherspoon.
One quart of water; tablespoon sifted ginger; three
heaping tablespoons of sugar; half pint vinegar. — Mrs.
N . B. Fleming.
To one gallon of juice add three pounds of sugar; let
the sugar and juice come to a boil, then put in a small
handful of cloves tied in a thin cloth; boil and skim for
half an hour; then to two gallons of cordial add one quart
of good brandy. — Mrs. S. P. Dorsey.
One gallon of juice, two pounds of sugar, one ounce
each of cinnamon, cloves, allspice and nutmeg; cook
until it thickens just a little; when cool, add one pint of
brandy. The spices should be tied in small cloth sacks
to keep cordial clear. — Airs. Eliza Lewis.
Four quarts red raspberries to one quart vinegar; let it
stand four days, then strain; to each pint of juice add one
pound of loaf sugar (or granulated); boil twenty minutes,
bottle and keep in a cool dry place. — Mrs. James Buchanan.
Add to a pint of lemonade prepared in the usual manner,
half a cup of fresh or canned strawberry, red raspberry
or cranberry juice. It gives a pretty color as well as pleasant
flavor. — Mrs. Geo. Kendle.
Twelve pounds of grapes, crushed; five ounces of tartaric
acid in one-half gallon of water; let stand for forty-eight
hours, then put in a cloth and let drip until well drained.
Allow one pint of sugar to one of juice. Dissolve sugar,
then add to fruit juice. This recipe does not require cook-
ing or fermenting. Nine pints of sugar to twelve of juice.
This is quite sweet. — Mrs. A. P. Twineham.
Add a quart of water to three quarts of grapes, free from
stems; let them come slowly to the boiling point, then
strain through a thick cloth. Return the liquid to the
fire and let it again come to the boiling point and turn at
once into glass jars and seal immediately.
Fill a glass two-thirds full of milk; sweeten it to taste
with any fruit syrup, or with a syrup made of boiled sugar
flavored with vanilla, orange-flower water or any liquor.
Fill up the glass with cracked ice and shake together until
Add to a glass of milk a teaspoonful or more of sherry,
brandy or rum; sweeten to taste; shake well and dust over
the top a little grated nutmeg.
ICED FRUIT EGG-NOG.
Separate the white and yolk of an egg; put the latter
into a tall crystal tumbler after beating to a stiff froth
with a tablespoonful of confectioners sugar and a drop or
two of lemon juice; fill the glass slowly three-quarters
full of rich milk. Whip the egg-white until firm, adding
a teaspoonful of strained fruit juice and a dessertspoonful
of powdered sugar. Arrange in pyramidal form on top of
each glass, dusting thickly with grated nutmeg, and place
directly on ice to thoroughly chill. — Miss Ruth Maxam.
Beat the yolk of one egg and a teaspoonful of sugar to
a light cream, whip the white of the egg to a stiff froth,
mix them together, turn them into a glass; add one
teaspoonful of rum or brandy and as much milk as the
glass will hold. Stir or shake it well together; add more
sugar and rum if desired. Grate a dash. of nutmeg over
the top. Whipped cream may be used instead of milk
and will give more nourishment for an invalid.
Put three quarts of ripe raspberries in an earthen bowl;
pour over them a quart of vinegar. At the end of twenty-
four hours press and strain out the liquor and turn it
over another three quarts of fresh ripe berries. Let it stand
another twenty-four hours; again press and strain the
juice and to each pint add a pound of sugar and boil for
twenty minutes. Turn it into bottles and cork when cold.
When used, dilute the raspberry vinegar with three parts
Bread made of wheat flour, leavened or raised by fermen-
tation, and familiarly known as light bread, is conceded to
be the most healthful, and is also the most convenient for
Lightness is not, however, as many people imagine, the
chief or only requisite of yeast-raised bread ; for such bread
may be very light and at the same time of an inferior qual-
ity. It should, in addition to being light, porous and free
from taste or taint of any foreign element, possess the fully
developed natural flavor of the grain from which it is made.
The most successful and perfect mode of raising bread is by
fermentation, and the best fermentation for the purpose is
the alcoholic, but if allowed to proceed too far other fer-
mentations take place and the bread loses nutritive value as
well as sweetness and delicacy.
The first thing to be considered is the yeast. A great
deal depends on the quality of the flour, but unless the yeast
is good the best quality of bread cannot be made from the
most superior grade of flour. The compressed yeast is in
all respects the best commercial yeast yet discovered, and
when fresh is perfectly reliable. But a good homemade
yeast is made as follows:
Steep an eighth of an ounce of pressed, or a small hand-
ful of loose, hops in a quart of boiling water for about five
minutes. Strain this upon half a pint of flour stirred to a
smooth paste with a little cold water. Mix well, boil a
minute; then add one ounce of salt and two ounces of white
sugar. When lukewarm stir in a gill of liquid yeast or an
ounce of compressed yeast dissolved in warm water. Let
stand twenty-four hours, stirring occasionally, then cover
closel}^ and set in a cool place.
Ferment, sponge and dough are all affected by atmos-
pheric changes and should be mixed and kept in a thick
stone or earthen vessel and covered, to exclude the air.
Care should be taken to keep them at the proper tempera-
ture, which is about 75 degrees, during the entire process
of bread making.
The quantity of flour depends upon its quality, and varies
from two and a half to three measures of flour to one meas-
ure of wetting.
The length of time for kneading is materially affected by
the quality of the flour. Much less time is required for
kneading dough made from choice than from inferior brands
of flour. Dough is rendered tough and elastic by working
and kneading; but as the same result can be accomplished
sooner and less laboriously b}^ pulling and stretching, it is
desirable, in making bread, to pull and stretch, as well as to
work and knead the dough.
A loaf of bread should nearly double in size after it is put
in the pan, and it has been proven that a pan in which bread
will bake most perfectly should be four inches in width, four
inches in depth, and adapted to the capacity of the oven. —
Mrs. Emma P. Ewing, in Manual of Bread Baking.
To a pint of new milk add a pint of water, an ounce of
compressed yeast, a teaspoon of salt, and flour sufficient
to make a thin batter. Stir well and let stand for an hour
to rise, then work in flour till the dough is the proper
consistency for bread. When very light, which it will be
in about three hours, divide and mold into loaves and let
rise. — Mrs. Emma P. Eiving.
Make a mush at night with one-half pint of new milk
and enough meal to make a thin mush — about two table-
spoonfuls. Let the milk be just hot enough to scald the
meal; do not let it boil. Put it in a bowl, cover tightly
and wrap with several thicknesses of cloth and put in a
warm place. In the morning sift some flour in a vessel,
put in the mush, which should be light and foamy, add
half teaspoon of salt, the same of soda, and enough
warm water (or milk and water) to make a stiff batter.
Set the vessel in a pot of warm water and keep sponge at
the same temperature until it is light. (It should reach the
top of vessel.) Then make up the bread by having the
flour ready in a bread bowl; pour in the sponge, add salt,
a tablespoon of sugar, the same of lard and a quart of warm
water; -this will make three loaves. Place in a pan and when
it rises to the top of the pan it is ready to bake. It should
bake quicker than other kinds of bread. — Mrs. \V. P.
Half a cup of new milk, one-fourth of meal,
Scald for an instant and beat with zeal.
Wrap up tenderly, no breath of air
Must penetrate under, handle with care.
First in the morning, brought forth from its warming
Is the meal light and ready, to rise firm and steady.
Select now a bowl of crockery ware,
And make up a sponge with best of care,
Stir in the meal already light,
And place in warm water with temperature right.
Next sift your flour, patent is best.
Cast in the center salt, lard and the rest, (sugar.)
Mould into loaves, by the usual process.
And set to rise for an hour, more or less.
Place in the oven when everything's ready,
And temper the heat to be even and steady.
Bake for one hour in a double pan,
And send to the table as fresh as 3'ou can.
— Mrs. Ella F. Ewing.
TWENTIETH CENTURY BREAD.
For Two Loaves.
One tablespoon sugar, one tablespoon butter, one teaspoon
salt, one cup milk, one cup boiling water, one-fourth to
one cake yeast in one-fourth cup cold water. Flour to
make batter. Put salt, sugar and butter in mixing bowl;
add milk and boiling water. Dissolve yeast in one-fourth
cup cold w^ater. When liquid in bowl is lukewarm, add yeast
and flour to make batter. Beat well until full of bubbles.
Cover closely, keep warm for one hour, then add flour and
knead until elastic and velvety. Let rise until double in
bulk and mold into loaves. Put into individual pans. Let
double in bulk again. Bake in moderately hot oven thirty-
five to sixty minutes, according to size of loaf. Cool un-
covered. — Mrs. Lucy Lewis Vonnegut, Indianapolis.
Boil four moderate sized potatoes in a quart of water.
In a large bowl have half a teacup of sugar. Pour the potato
water over the sugar and rub the potatoes through a
colander, so that there will be no lumps, then add to the
sugar and water. When cool add one quart of "start" and
set in a warm "place (in winter) until morning. In the
morning save out about a teacup of the mixture for a
"start" next time and make warm, either by adding warm
water or setting it in warm water. Add enough flour to
make a moderately stiff sponge; beat well and set in a
warm place to raise. Rub a small tablespoon of lard and one
tablespoon of salt through three pints of flour and add
your sponge, when it is light, and knead until it is perfectly
smooth. Let this rise again, work out and put into pans.
When light, bake one hour in a moderate oven. This
makes three loaves. — Mrs. F. H. Maxam.
Scald one pint of buttermilk, and, if it curds, strain
through a sieve or fine colander. When cool sufficiently
not to cook the flour, add flour enough to make a batter.
Soak one-half cake of compressed yeast in lukewarm water
and add to the batter. Allow this to star d for several hours or
over night and then it will be leavened enough to make into
dough. Add one pint of warm water, two teaspoons of
salt, one teaspoon of sugar, about three-fourths of a small
teacup of lard. Mix into a stiff dough and kread well.
Place in a pan and grease the top of dough to keep it from
crusting. Keep it moderately warm and when light, kread
and make into rolls. — Mrs. W . D. Robinson.
Take one pint of morning's milk, one pint of warm water,
one teaspoon of salt, one of sugar and one cake of Fleisch-
mann's yeast; make a thin batter, and when light add one
small tablespoon lard and sufficient flour to knead well.
Knead until smooth and let it rise again. When light,
work gently, cut into three loaves and bake in single pans
from three-quarters to one hour. — Mrs. Thomas R. Paxton.
Take about one pint of light sponge, add two eggs beaten
light, one teacup of sugar, one-half cup of butter, flour
enough to make a soft bread dough. Let rise until very
light. Roll out to about one-half inch in thickness. Have
ready one cup of sugar and one-half cup of butter beaten
to a cream; add to that one teaspoon of ground cinnamon.
Spread that on the dough, roll up as for jelly roll and cut
about one inch thick, with a sharp knife. Place on greased
paper in pan and let rise until ready for baking. — Mrs.
A RAISIN LOAF.
Take as much light bread sponge as would make a loaf
of bread. Spread out on a well floured breadboard. Work
into it with the hands half a cup of sugar, half a cup of lard,
two eggs, one cup of raisins dredged with flour, suflicient
flour to make a soft dough. Spread in a long bread pan,
put on it some bits of butter, sprinkle sugar and ground
cinnamon plentifully, and let it get light. Bake as you
would bread. — Mrs. Martha Burt.
Two cups Graham flour, one cup whole wheat flour, one-
fourth cup sugar, a little salt, one tablespoon butter, one-
half package of seedless raisins, one generous pint of sour
milk, one full teaspoon of soda; make into stiff batter
and bake forty-five minutes with slow fire. May be made with
sweet milk and baking powder. — Mrs. Ella Felloivs Ewing.
One pint fresh milk (nights), one teacup sugar, one-half
teacup of butter, four eggs, salt, one cup of yeast or one cake
of Fleischmann's yeast, flour to make a sponge as for any
other bread and not too thick. Set on a warm place to rise
over night. In the mor:ing pour into flour and make into
soft dough; roll out as thick as biscuits, let rise until
light and bake slowly. — Mrs. Sarah Hall.
Two teacups raised dough, one teacup sugar, half -cup of
butter, three well beate'^ eggs, one teaspoon salt, flour enough
to make a stiff dough, half teacup of sweet milk. Set to
rise and when light mold into biscuits and let rise again.
Sift sugar and cinnamon on the top and bake. This recipe
will make two dozen biscuits. By the same recipe very nice
buns may be made. — Mrs. S. F. B. Gilmore.
One teacup sugar, one pint sweet milk, warmed, salt,
three eggs, one tablespoon of yeast and flour enough to make
a batter as stiff as can be stirred with a spoon. Let stand
until morning, then add a piece of butter the size of an egg
and flour enough to make a dough. Let rise again and cut
out with biscuit cutter and put in a pan. When light put
in oven and when done, and still hot, rub over the top
with molasses. — Mrs. George N. Jerauld.
RAISED CORN BREAD.
Into two cups of hot mush, made from white granulated
meal, stir two cups of cold water. Beat well and add one-
half cup of liquid yeast and two teaspoons of granulated
sugar. Stir in white or sifted Graham flour to make it a
stiff dough. Knead very thoroughly and put in a warm
place to rise. When light, mold into three loaves; put in
pans, allow to rise again. When light bake at least three-
quarters of an hour. — Mrs. Lou Kendle. .
These are very good served hot with afternoon tea.
One cup milk, four cups flour, two tablespoonfuls butter,
half-cup sugar, two eggs, two tablespoonfuls currants,
one teaspoonful baking powder. Cream the butter and
sugar, and stir them into the beaten eggs and milk. Add
the flour and bakirg powder and last of all the currants,
washed, dried and dredged with flour. Roll out the dough,
cut into rounds, and bake in a moderate oven. Split,
butter and eat while hot. — Miss Leonora Paxton.
Three pints flour, one cup of milk, one cup of hop yeast,
two eggs, two tablespoons of lard or three of butter. Work
and let rise twice, then roll out in rolls and bake. — Miss
One and one-half cups of sour milk, one pint of molasses,
one cup of com meal, three cups of rye flour, one-half
cup of brown sugar, one tablespoon of soda, one teaspoon
of salt, one cup of raisins. Steam three hours and dry in
oven twenty minutes. — Mrs. S. F . Braselton.
Three pints of Graham flour, two pints sweet milk, ore
pint of New Orleans syrup, two teaspoons of baking powder.
Bake one hour. — Mrs. Ida F. Skeavington.
STEAMED BROWN BREAD.
Three cups rye flour, two cups corn meal, one egg, one
cup New Orleans molasses, one quart buttermilk, one tea-
spoon salt, two level teaspoons soda. Dissolve the soda in
boiling water and pour in buttermilk. Put all together
and beat well. If steamed in one loaf, steam three hours
and bake slowly one. If in two loaves, steam two hours and
bake one-half Hour. — Mrs. Virginia Moore.
Scald thoroughly one pint of com meal, then add one pint
of rye, one full teaspoon of soda, one-half teacup of molasses
and thin with a little butteiTnilk; add salt. — Mrs. G. N .
Four cups of Graham flour, four cups of sour cream,
or milk, and a large tablespoonful of lard; one cup of
sorghum molasses, one cup of raisins cut in two and
floured; one tablespoonful of salt, two rounding teaspoon-
fuls of soda dissolved in half a cup of the cream or milk.
Stir thoroughly, put in greased baking powder' cans, fill to
within an inch and a half of the top; cut cloths the size
of the cans and put on top of the mixture, then put on the
lids. Set in a steamer over boiling water, cover tightly and
steam four hours, keeping water boiling all the time. — Mrs.
Luella C. Embree.
One pint of warm water and a cup of yeast; add white
flour to make a thin batter and let it rise overnight; in the
morning add a pint of lukewarm water, one-half cup
molasses, one-half cup brown sugar; stir it to a thick
batter with brown flour. This will make two loaves; let
it rise after it is in the pans as you would white bread.
Bake three-quarters of an hour.— Mrs. M. V. Wither spoon.
Two eggs, two cups molasses, three cups sour milk, four
cups Graham flour, two cups white flour, one-half cup
raisins, four teaspoonfuls melted lard, two teaspoonfuls soda,
salt to taste. Steam three hours in small cans. — Mrs. James
RICE CORN BREAD.
One cup cold boiled rice, one cup com meal, one cup flour,
one cup milk, two eggs, two teaspoons baking powder,
(rounding) one teaspoon of salt, (level) two tablespoons of
sugar. Beat the eggs thoroughly, add the milk, rice, com
meal, flour, salt and sugar. Beat until well mixed, then add
baking powder. The sugar may be omitted if desired.
Bake in a quick oven, in well buttered muffin rings.— Mrs.
0. M. Wclborn.
Mix two quarts com meal with warm water, enough to
form a batter that will stir easily, add half a cup of good
yeast, a teaspoon salt, let stand until quite light, then stir
in two or three eggs, a cup of sour cream and a teaspoon
of soda. Bake in a quick oven. It is good without eggs
and cream. — Mrs. fames Buchanan.
Take the yolks of two eggs, beat well and stir in' gradually
two level tablespoons of sugar. Pour in one and a half
teacups sweet milk, add a level teaspoon of salt, a teacup
of corn meal, two teacups of sifted flour, two teaspoons of
baking powder and one tablespoon melted butter. Bake in
gem pans. — Mrs. L. C. Embree.
Take one quart of buttermilk, two eggs, one teaspoon
each soda and salt. Corn meal enough to make a soft
batter. Bake in a pan well greased, in a hot oven. — Mrs.
WATER CORN BREAD.
One-half cup of butter or lard melted. When cold sti-i
in one-third cup of sugar, one well beaten egg and a little salt.
Have ready two cUps ice water; add a little at a time
alternating with com meal and flour in equal quantities
till you have a soft batter; add three teaspoons of baking
powder, beat hard and bake in a hot oven. This quantity
makes twelve large muffins. — Miss Alice Welhorn, Indian-
Take one and one-half pints of corn meal and scald it
with enough boiling w^ater to make a stiff batter. (Usually
a little more than a pint of water is required.) Add to this
two tablespoons of sugar, two tablespoons lard, one table-
spoonful salt and two whole eggs beaten light. Mix all
together quickly and thoroughly, and drop by tablespoon-
fuls into greased pans, not allowing them to touch. The dough
should be just stiff enough to stand up in shaip points when
dropped from the spoon and should not be smoothed over.
Bake from twenty to thirty minutes in a rnoderate oven.
This amount is enough to fill two large pans. — Miss Laura
EXCELLENT CORN GEMS.
One and one-half pints corn meal, one-half pint flour,
one tablespoon sugar, one teaspoon salt, two teaspoons
baking powder, one tablespoon lard, one and one-fourth
pints of sweet milk and two eggs. Sift together corn meal
and flour, salt and sugar and baking powder. Rub lard in
cold, add eggs; make batter moderately stiff. Bake in
quick oven.^ — Mrs. John Ewing.
One-half pint com meal (white), two-thirds cup sweet
milk, two-thirds cup sour milk, one teaspoon soda, three
eggs, lard, one-half size of an egg. Melt the lard and beat the
eggs very light before using. Bake in pans. — Mrs. Fletcher
Dressier, Tuscaloosa, Alabama.
One and one-half pints of bread sponge, one coffee cup
of butter and lard mixed, yolks- of two eggs, one-fourth
cup of sugar. Beat up with a knife until lard and butter
are well mixed with sponge; add flour with whites of eggs
until stiff. Make in the morning, let rise until two o'clock,
then make into small biscuits and bake at supper time,
twenty minutes. This will make fifty biscuits. — Mrs. Agnes
SPOON OR BATTER BREAD.
Three eggs, one pint of buttermilk, three tablespoonfuls
(heaping) of com meal, one teaspoon (level) of salt, one
tablespoon (level) of sugar, one teaspoon (level) of soda.
Dissolve the soda in two tablespoonfuls of hot water. To
the well beaten yellows of the eggs add the ingredients in
the order named. Beat thoroughly, then add the whites,
beaten to a stiff froth. Pour into a buttered dish. Bake
from twenty to thirty minutes in a quick oven. Place on
the table in the dish in which it is baked; serve with a spoon.
A very nice breakfast, luncheon, or tea dish. Sugar may be
added according to taste. — Mrs. Shelley W . Welborn.
CREAM TARTAR AND SODA BISCUITS.
One quart of flour, one rounded teaspoon cream of
tartar sifted in a little more than one-half of the flour.
One-half teaspoon of soda in one-half pint sweet milk, two
tablespoons of lard rubbed in flour with one-half teaspoon
salt; add remainder of flour. Grease the pan with a little
lard and dip the top of the biscuits in the grease and bake
in quick oven. — Mrs. Rollin Branham.
BAKING POWDER BISCUIT.
Two cups flour, two teaspoons baking powder; sift flour
and baking powder together; one teaspoon salt, one heaping
tablespoon of lard worked in the flour, then stir in enough
sweet milk to knead. Bake in hot oven. — Mrs. Oscar
To one quart flour add one teaspoon of soda, one teaspoon
baking powder, one tablespoon of salt. Sift all together,
then mix in one tablespoon lard and add one pint sour milk
to make a dough. Bake in quick oven. — Mrs. Calvin Howe.
PARKER HOUSE ROLLS.
One and one-half pints of milk, one heaping tablespoon
of lard, one-half teacup of sugar, one tablespoon of salt.
Put these in a vessel on the stove, let come to a boil, then
set aside to cool; then stir in one-half cup of fresh yeast
and flour to make a stiff batter. Let raise over night. In
the morning work in flour enough to make a smooth dough
as for light biscuits. Take each biscuit and place a piece
of butter on top and double it over. Place them in a greased
pan and set in warm place to rise. Bake three-quarters of
an hour in a moderate oven.
One quart flour, one teaspoon salt, three level teaspoons
baking powder sifted in. Mix in thoroughly two tablespoons
lard. Stir in sweet milk until the batter is as thick as can
be stirred with a spoon. Drop by spoonfuls on a greased
pan. Bake quickly — E. Mc.
One pint flour, teaspoon lard, teaspoon of butter, cold
milk (mix as stift' as possible), pinch of soda (very little)
pinch of salt, (small spoonful) small spoonful sugar. Put
on ice an hour. Beat with a rolling pin. — Mrs. Cornelia
Dressier, Tuscaloosa, Alabama.
GOOD BEATEN BISCUIT.
To every pint of flour add one tablespoon of lard; add salt.
Mix with very cold or ice water, tolerably stiff. Beat a
good while and work it stiff. Bake in a warm oven, but
slowly. — Mrs. Sarah Hall.
Take three pints of flour, a large iron spoon of lard, a
teaspoon of salt. Rub the lard into the flour until it is well
mixed. Take three-fourths of a pint of water and stir in
quickly with the hands until it is stiff dough. Beat until
it is smooth, (or half an hour.) Divide into small pieces
and work them into biscuits half an inch thick. Bake in
hot oven. — Mrs. G. N . Jerauld.
One quart of best flour, half a teaspoon of salt, four
tablespoons of lard, chopped fine and rubbed thoroughly
into the flour. Mix with cold water just as stiff as possible.
Put it on a board and knead it until it is perfectly pliable
and makes a popping sound under your hand, and until
you can pull it in long strips. These tests are infallible,
but you have to knead hard and long before the dough will
answer to them. When it does you can make the biscuit.
Break off a piece about the size of an egg, mould into round
ball and roll three-quarters of an inch thick with a rolling
pin. Stick through and through five or six times with a
fork. The oven must be well heated, but not too hot or
they will be underdone in the middle. If the oven is properly
heated they will cook in an hour. This makes twenty-four
One pint of flour, one rounded tablespoonful of lard, one
large pinch of salt. Mix with cold sweet milk to a rich dough,
and work 150 times through a breader. Roll into a sheet
one-half of an inch in thickness. Cut out, stick with a
fork and bake in a hot oven for almost twenty minutes,
till a rich brown. — Vogue.
Two cups oatmeal, butter size of an egg, two cups boiling
water, pour over oatmeal and butter. When cool, add
one-fourth yeast cake, (Fleischmann's) dissolved in
lukewarm water, one teaspoon salt, three-fourths cup
molasses and flour for sponge. Let stand over night. — ■
Mrs. Cornelia Dressier, Tuscaloosa, Alabama.
After supper take one pint of buckwheat flour, one table-
spoon of soft yeast, (or one-half cake of compressed yeast,)
one teaspoon of salt. Make a stiff batter with lukewarm
water. In the morning thin with sweet milk, add a large
tablespoon of molasses or sugar. If it tastes sour add a
small teaspoon of soda dissolved in boiling water. — Mrs.
T. R. Paxion.
Stir buckwheat flour into three pints of lukewarm water
until you have a thick batter, dissolve one-half cake of com-
pressed yeast and stir into the batter; set in a warm place
over night. In the morning melt one-half tablespoon of lard
in two tablespoons of molasses and one teaspoon of soda.
Stir this into the batter, add one spoonful of salt and bake
quickly on hot griddle. — Mrs. J. W. Kurtz.
Take stale bread and soak it over night in sour milk;
in the morning rub through a colander, and to one quart
add the yolks of two eggs, one teaspoon of salt, one teaspoon
of soda and flour enough to make a batter a little thicker
than for buckwheat cakes; add last the well beaten whites
just before baking on hot griddles. — Mrs. Nannie B.
GRAHAM BATTER CAKES.
One quart of buttermilk, two teaspoons, soda, one tea-
spoon of baking powder, one teaspoon of salt, and enough
Graham flour to make the right consistency. Bake on hot
griddle. Or instead of all Graham flour, use one-third
Graham, one third com meal and one-third wheat flour.
For wheat cakes, use one-third com meal and two-thirds
wheat flour. — Mrs. J . E. Jenkins.
Stir two cupfuls of milk into two beaten eggs; add
enough flour to make a thin batter, a half teaspoon
of salt and a heaping teaspoon of baking powder. Sour
milk can be used, in which case omit the baking powder
and add a half teaspoonful of soda. The baking powder
or soda should not be put in until just before beginning
to bake the cakes. — Mrs. T. R. Paxton.
Make the same batter as for plain cakes, using half
boiled rice and half flour.
One quart flour sifted with two level teaspoonfuls baking
powder, one-half teaspoon salt, one and one-half cup of
cream (mixed with milk), three eggs dropped without
beating into the mixture, two teaspoonfuls sugar; beat
lightly. Bake in hot waffle irons. — Mrs. Robt. Howe.
Sift four teaspoons of baking powder and one teaspoon
salt with three cups of flour; stir in carefully one and one-
half cups of milk, the beaten yolks of three eggs, two
tablespoons of melted butter, and fold in the stiffly beaten
Two cupfuls of flour, one teaspoon of baking powder,
one and one-fourth cupfuls of milk, one tablespoon of butter
or lard, one-half teaspoonful of salt; three eggs beaten
separately. ,Mix the flour, baking powder and salt thor-
oughly together; mix the yolks with the milk, then the
melted butter, the flour, and lastly the beaten whites.
Two cupfuls of Graham flour, one cupful of milk, one
cupful of water, two eggs, one-half teaspoon salt, one
tablespoonful of sugar. Mix the dry ingredients together;
beat the eggs separately. Mix the milk with the salt and
BREAD - 29
sugar; add the water, then the flour, and lastly fold in
the whipped whites and put at once into very hot greased
pan. Bake in a hot oven thirt}^ minutes.
One pint of thick sour milk, four tablespoons of rich
cream or two spoons of melted butter if you have no cream,
one teaspoon of soda dissolved in the milk; then add a
pint of Graham flour and a beaten egg. Bake twenty
minutes in buttered gem pans. — Mrs. Snow.
Three eggs, one quart flour, tw^o teacups of sweet milk,
three-fourths teacup of butter, two teaspoons baking powder
one teaspoon of salt; beat thoroughly and bake quickly. —
Mrs. Mary F. Welborn.
Beat two eggs thoroughly and pour them into a quart
of buttermilk; stir in flour enough to make a thick batter
(about a quart) ; then add a teaspoon of soda and the same
of salt. Bake in a hot oven. — Mrs. M. F. Welborn.
Two eggs beaten very light, two large teaspoons sugar,
two tablespoons melted butter, one pint sweet milk, two
teaspoons baking powder. — Adrs. John B. Hall.
Make a batter of one- cup of sweet milk, two cups of
flour, a heaping teaspoon of baking powder, two eggs
beaten separately, one tablespoon of sugar and one saltspoon
of salt. Heat the milk a little; add slowly to the beaten
yolks and sugar, etc.; add flour, and last of all the whites.
Throw in thin sUces of good sour apples, dipping the batter
over them; drop in boiUng lard large spoonfuls with a
piece of apple in each, and fry a light brown. — Mrs.Chas.
Three eggs, one cup sweet milk, one teaspoon of butter,
two teaspoons of baking powder, flour enough to make a
stiff batter. Drop from the spoon in a kettle of hot lard,
and fry a delicate brown.
In all cake making there is a certain order in mixing,
which, if followed, produces the best results from the
material used; and this order is easily reduced to rules:
First: Always cream the butter. If very cold, heat
the bowl a little, but never enough to melt, only to soften
Second: Add the sugar to the butter and mix thor-
Third: If eggs are .used, beat yolks and whites sepa-
rately for a delicate cake; add yolks to sugar and butter and
Fourth: If milk is used, add this next.
Fifth: Stir in the measure of flour little by little and
beat smooth, then add whites. For delicate cakes pow-
dered sugar is the best. For ginger breads and small
cakes or cookies light brown answers.
IMPROVED ANGEL CAKE.
Whites of nine large fresh eggs or ten smaller ones, one
and a quarter cup sifted granulated sugar, one cup of
sifted flour, one-half teaspoon cream of tartar, a pinch of
salt added to eggs before beating. After sifting flour four
or five times, measure and set aside one cup of flour; then
sift and measure one and a quarter cups of granulated
sugar. Beat whites of eggs half, then add cream tartar
and beat until very, very stiff. Stir in sugar, then flour
lightly. Put in pan in moderate oven at once; will bake
in thirty-five to fifty minutes. — Mrs. Wm. Lewis.
Whites of eleven eggs, one and one-half cups of sugar,
one cup of flour, measured after being sifted four times,
one teaspoon cream of tartar sifted with the flour. Beat
the whites to a stiff froth, add the sugar gradually, then
the flour, stirring all the while, and last the flavoring. Turn
quickly in an ungreased pan and do not open the stove until
it has been in twenty minutes. When done turn upside down
on a rest and let it stand until cold. If baked in a dripping
pan it takes forty minutes, but if in a round pan, leave it
in sixty minutes. — Mrs. John Taylor.
Cream together one small cup butter and three cups
sugar, add one cup milk, then whites of twelve eggs beaten
light. Sift three teaspoonfuls of baking powder into one
cup of cornstarch mixed with three cups sifted flour, and
beat in slowly; flavor to taste. Bake and ice the top.
One cup of butter, two and one-half cups of sugar, four
cups of flour, one cup of sweet milk, six eggs, three teaspoons
of baking powder, a large teaspoon of lemon or vanilla.
Bake in a loaf. Eggs beaten separately. ^Mrs. M. E. Kidd.
BLACKBERRY JAM CAKE.
Six eggs, two cups sugar, one and one-half cups butter,
two cups blackberry jam, one teaspoon of soda, six table-
spoons sour cream or milk, four cups flour, tw^o teaspoons
each of ground cinnamon and allspice, one nutmeg or one
teaspoonful. Bake in a loaf or layer. — Mrs. Partenheimer.
Cream two cups sugar and one cup of butter, (use granu-
lated sugar) one cup of molasses, a large cup of strong
coftee, four eggs, five heaping cups of flour, sifted with one
teaspoon baking powder one pound each of raisins and
currants, one-fourth pound sliced citron, two teaspoons each
of cloves and cinnamon, ore teaspoon vanilla and one tea-
spoon each of nutmeg and allspice. — Mrs. James Buchanan.
COCOANUT LOAF CAKE.
Beat one-fourth cup of butter to a cream; add gradually
one cup of powered sugar, then three-fourths cup of milk,
and one cup of cocoanut; add one heaping teaspoon of
baking powder to two cups of flour and sift; add flour and
one teaspoon of vanilla; fold in lightly the well beaten
whites of four eggs. Bake in a loaf. This same recipe
makes an excellent white cake by leaving out the cocoanut.
- — Mrs. H. H. Chambers.
One cup of butter, three cups of sugar (granulated or
pulverized), three-fourths cup of sweet milk, four and one-
half cups of flour, four and one-half heaping teaspoons
of baking powder, six eggs beaten separately, one teaspoon
of lemon. Beat sugar and butter together; add the yolks
well beaten, milk, and then the whites of eggs and flour. —
Mrs. W. G. Kidd.
One and one-half cups granulated sugar, one-half cup
butter, two eggs, one cup sweet milk, four cups flour, three
teaspoons baking powder, one-half teaspoon lemon, same
of vanilla, one cup finely cut citron, one cup raisins, one
of currants and one of cocoanut. Bake in loaves. — Mrs.
Sarah P. Dorsey.
One cup sugar, one cup sour milk, two and one-half
cups flour, one-half cup butter, one teaspoon soda, one-
half teaspoon cinnamon, one half teaspoon nutmeg, one cup
chopped raisins. Cream butter and sugar; add milk and
soda, then flour and spices, and lastly the raisins, which
have been floured. — Mrs. Harry R. Embree.
FRUIT CAKE WITHOUT EGGS.
Cream one-half cup of butter and add slowly one cupful
of brown sugar; add one cup of sour milk and one tea-
spoon soda. Then stir in two cupfuls of flour, one cup of
raisins chopped fine, one teaspoon of cinnamon, one of
nutmeg, one-half teaspoon of ground mace, one-half tea-
spoon of ground cloves. Beat well and bake in a solid
pan. — Mrs. Sarah Turner.
One cup butter, one cup brown sugar, one-half pint of
molasses, two eggs, one cup sour milk, one teaspoon soda,
one pound flour, one pound of currants, one and one-half
pounds raisins, one-fourth pound citron. Flavor to taste. —
Mrs. Rollin Branham.
Two pounds brown sugar, two pounds butter, sixteen
eggs, two pounds flour, three pounds cleaned currants,
two pounds stoned raisins, one pound citron, one-half cup
black molasses, one large spoon ginger, one-quarter ounce
mace, one quarter ounce each of nutmeg and cloves, one-
half ounce cinnamon (one large tablespoon), two wine
glasses brandy; sugar and butter stirred to a cream; eggs
beaten separately. Add yolks to butter and sugar, with
molasses; stir well. Add half flour and half whites of eggs,
then stir and add remaining flour andeggs. Lastly add spices,
fruit and brandy. The raisins should* be rolled in flour
before putting in the dough. Bake from four and one-half
to five hours. — Mrs. G. Jeratdd Welborn.
Medium sized loaf. Six eggs, two and one-half cups of
granulated sugar, one cup of butter, one cup of sweet milk,
three-fourths cup of wine, two nutmegs, grated, one tea-
spoon of cinnamon, one teaspoon ground cloves, one pound
seeded raisins, two pounds* cleaned currants, two teaspoons
(heaped) of baking powder, enough flour to make a stiff
dough. Bake from two and three quarters to three hours. —
Mrs. James Gray.
BEST FRUIT CAKE.
One pound flour, one pound brown sugar, one pound
butter, ten eggs, pint molasses, one-half pint brandy, three
pounds seeded' raisins, chopped, three pounds currants, one
pound citron, one ounce cinnamon, one ounce nutmeg, one
half ounce cloves, one quarter ounce mace. Bake two
hours in slow oven. — Mrs. Virginia Moore.
SPONGE FRUIT CAKE.
Two cups bread sponge, one cup sugar, one-half cup
butter, one-half cup currants, one cup of raisins, two eggs,
one teaspoon cinnamon, one teaspoon cloves, one teaspoon
allspice, ore teaspoon soda; flour enough to make stiff.
Bake at once; do not wait for it to raise. A cup of walnut
meats may be added. — Mrs. H. H. Chambers.
Twelve eggs, one pound brown sugar, one pound butter,
three pounds raisins, three pounds currants, one pound
citron, candied lemon and orar ge peel chopped, one-half pint
wine, one large teaspoon soda dissolved in one-half cup
of molasses, one pound flour, three teaspoons each of spice,
cinnamon and cloves and two nutmegs. — Mrs. Sarah Hall.
WHITE FRUIT CAKE.
One cup of butter, two cups powdered sugar, whites of
one dozen eggs, one cup sweet cream, five cups flour, five
teaspoons baking powder, two pounds almonds, chopped
fine; one pound citron cut in small pieces, one pound of
36 V CAKES
cocoanut, grated; one teaspoon of lemon extract, two
tablespoons of rosewater, one slice of candied orange peel
cut in small pieces. Bake rather slowly in a moderately
hot oven. —Mrs. J. H. Miller.
One pound sugar, three-fourths pound butter, two pounds
flour, one and one-half pound raisins, one pound currants,
one-half pound citron, ten eggs, one gill of brandy, one gill
wine (or two gills of any preserve syrup); two nutmegs,
one-half spoon cloves, two teaspoons cinnamon, two tea-
spoons of mace, one teaspoon of black pepper, two teaspoons
of baking powder. Dredge the fruit well with flour. — Mrs.
Two and one-half pounds flour, one quart of molasses,
one-fourth pound of butter, one-fourth pound of sugar,
one-half pound of almonds, one-fourth pound of citron,
one teaspoon of soda, rind of one lemon, one-half cup of
sweet milk and spices to taste. Blanch and chop almonds
fine. Bake in cake mold.^ — Miss Sallie Devin.
WHITE POUND CAKE.
Sixteen eggs, whites only; three pints of flour, or one
and one-half pounds; two pints of sugar, or one and one-
half pounds; one teacup of butter, or one-half pound; one
teacup sweet milk, or cream; three teaspoons of baking
powder. Flavor to taste. — Mrs. G. N. Jerauld.
Yolks of eleven eggs, two cups of sugar, one cup milk,
one cup of butter; mix four cups flour with four teaspoons
of baking powder, and just before putting into the oven
mix thoroughly. Flavor with lemon. — Mrs. Samuel War-
GOLD LOAF CAKE.
Yolks of eight eggs, one cup granulated sugar, one-half
pound of butter, (scant) one-half cup sweet milk, one and
one-half cups flour, two teaspoons of baking powder.
Cream butter and 'sugar; beat yolks to a stiff froth and
stir evenly through. Put in milk, then flour and stir
hard. Bake in moderate oven. — Miss Laura Pumphrey.
One pound of sugar and three-fourths pound of butter
beaten to a cream; one pound of flour, nine eggs, one and
a quarter pounds of almonds (before they are cracked),
one-half pound of citron, half pound raisins, one teaspoon
of cloves, two of cinnamon, two of baking powder. Beat the
yolks light and add to the butter and sugar, then the whites
beaten to a stiff froth, and the flour, reserving a part for
the fruit. Cut the nuts fire and mix with the fruit and add
last. — Mrs. F. H. Maxam.
Six eggs, two cups of sugar, one and one-half cups of
butter, two cups of jam, ore teaspoon of soda, six table-
spoons of sour cream, four cups of flour, two teaspoons
each of ground cinnamon and allspice, one nutmeg. Stir
all together. Bake in one loaf or in layers. Four eggs will
do. — Mrs. James Buchanan.
ROLL JELLY CAKE.
Three eggs, scant cup of sugar, three tablespoons cold
water, teaspoon baking powder, one cup flour. Beat sugar
and eggs together, then put in the other ingredients; mix
w^ell and pour into a long pan that has been greased and
floured. When done take it out on a cloth and sjjread
jelly on it and roll while hot. — Mrs. Harry R. Embree.
ICE CREAM CAKE.
White of five eggs, two cups of white sugar, three cups
of flour, three-fourths cup of butter, three-fourths cup of
milk, three teaspoons baking powder. Flavor to taste. —
Mrs. L. L. Kern.
White Part: Whites of four eggs, two cups of white
sugar, one cup of butter, one-half cup of sour milk, two
teaspoons of cream tartar, one teaspoon of soda, three
cups of flour.
Dark Part: One cup of brown sugar, one-half cup of
molasses, one cup of butter, three cups of flour, one-fourth
cup of sour milk, yolks of four eggs, one-half teaspoon
soda, half a nutmeg, one tablespoon of cinnamon, one-
half teaspoon of allspice, one-half teaspoon of cloves. Bake
in two long deep pans, after you mix the two parts as you
please. — Mrs. Sanniel War nock.
White Part: Two cups white sugar, ore cup of butter,
one cup sweet milk, three cups flour, two teaspoonfuls
baking powder, whites of six eggs, teaspoonful of extract
Dark Part: One cup light brown sugar, one-half cup
butter, one-half cup sweet milk, one and one-half cups
flour, one teaspoonful baking powder, yolks of four eggs,
teaspoonful each of cloves, allspice and cinnamon, table-
spoonful Baker's chocolate. Bake in slow oven. — Mrs.
MARBLE CHOCOLATE CAKE.
White of twelve eggs, three cups of sugar, one cup of
butter, three cups of flour, one cup of corr starch, one cup
of milk, two teaspoons of baking powder. Take out one
cup of the batter and add to it five tablespoons of grated
chocolate moistened with milk. Flavor with varilla. Pour
a layer of the. white batter in the pan, then drop the choc-
olate in spots with a spoon, and spread the remainder
of the white batter over it. — Mrs. C. Bittrolff.
Light Part: One cup sugar, half cup of milk, two cups
flour, half cup butter, one and a half teaspoons baking
powder and whites of three eggs.
Dark Part: Half cup brown sugar, half cup of molasses,
half cup of butter, one-fourth cup milk, two cups flour,
one and a half teaspoons baking powder, yellows of three
eggs, one teaspoon each of cinnamon, cloves and allspice;
flavor to taste. Put alternate spoonfuls of light and dark in
pan. — Miss Maria Blair.
MARBLE CHOCOLATE CAKE.
One cup butter, two cups sugar, one of sweet milk, three
of flour, whites of five eggs, two teaspoons baking powder,
vanilla. Take out one teacup of batter; add to it five
tablespoons grated chocolate, moistened with milk. Pour
some of the white batter into the baking pan, then drop
the chocolate batter with a spoon in spots, then white
again and so on alternately. — Mrs. R. A. Woods.
Ten eggs, one pound butter, one pound sugaf, one pound
flour, one pound raisins, two pounds nuts, two teaspoons
of baking powder, two teaspoons of flavoring. Beat yolks,
butter and sugar to a cream; add nuts chopped fire, then
the whites of eggs and flour alternately. Put in pan a
la^'er of batter, then a layer of fruit batter on top. Bake
in slow oven two hours. — Miss Sallie Devin.
Two cups sugar, one-half cup butter beaten to a cream,
one cup sweet milk, three cups flour, three teaspoons baking
powder, three eggs. — Miss Kate Appenfield.
OLD-FASHIONED POUND CAKE.
One pound pulverized sugar, one pound butter, one pound
flour, ten eggs; beat till perfectly light. Flavor with
vanilla. Bake in slow oven from one hour and a half to
WHITE POUND CAKE.
One teacup soft butter (packed), two teacups granulated
sugar, four teacups flour, sixteen eggs, (whites only), one
teaspoon baking powder sifted into the flour.
Three cups sugar, ore cup of water; let boil to a candy,
then beat in the whites of three eggs beaten stiff. — Miss
Maggie Y eager.
One-half cup butter, ore cup sugar, two cups flour,
one-half cup sweet milk, whites of four eggs, one teaspoon
baking powder; flavor to taste. Cream butter and sugar,
add milk, then flour a^^d baking powder and lastly flavoring
and well beaten whites of eggs. — Mrs. Harry R. Embree.
Six eggs, three cups flour, two cups sugar, three table-
spoons of water, two teaspoons baking powder. Beat the
yolks well, add the sugar and beat; then the water. Stir
in one-half cup of flour, then the baking powder in one-
half cup flour, reserving one cup to be put in after the
whites, which must be beaten stiff, and only stir enough
to mix well. It is the last process that makes it nice. — Mrs.
One cup sugar, one-half cup butter, three-fourths cup
water, one egg; two full cups sifted flour, one heaping
teaspoon baking powder. Beat butter, sugar and egg
together, and baking powder with flour. This makes an
excellent marble cake if cocoa or chocolate is mixed with
a cup of the batter and poured in pan in usual way. — Mrs.
One cup ' of butter, two of sugar, one of sweet milk,
four of flour, four eggs, two teaspoons baking powder;
flavor with lemon or vanilla. Bake one hour. — Mrs. W.
Whites of five eggs, one and one-half cups of flour, one
and one-half cups of sugar, one-half cup of com starch, one
teaspoonful of baking powder, one-half cup of butter,
one-half cup of milk. — Mrs. Samuel Warnock.
LOAF NUT CAKE.
One-third cup butter, one cup sugar, one-half cup sweet
milk, two eggs, one and one-half cups flour, one teaspoon
baking powder, one cup chopped nuts; add nuts last. —
Mrs. Fred McCracken, Pocatello, Idaho.
WHITE MOUNTAIN CAKE.
The whites of ten eggs, one cup butter, two cups sugar,
one cup milk, one cup raisins, one cup split almonds, one
cup citron, two cups flour, one tablespoon baking powder;
flavor with lemon or vanilla.— Tkfr^. Julia Duncan.
Two cups sugur, scant cup butter, one cup sweet milk,
three and one-half cups flour, three teaspoon shaking powder.
whites of four eggs; cream butter and sugar; add milk,
flour and baking powder. Beat eggs to a stiff froth and add
last. Bake in a skillet. Excellent! — Mrs. J. W. Kurtz.
One cup of butter, two cups of sugar, three-fourths
cup sweet milk, four cups flour, four teaspoons of baking
powder, whites of sixteen eggs; flavor to taste. Beat the
butter to a cream, then add the sugar and mix well before
adding the whites of the eggs which have been previously
beaten to a stiff froth. Mix the baking powder with the
flour, then add the flour and milk alternately. — Mrs. Robt.
Whites of ten eggs, one pound sugar, two teaspoons of
baking powder, two pints of flour after sifting, three-
fourths cup of butter, two-thirds cup of milk. Beat the
eggs and sugar together; cream the butter; add the milk
with a little flour to make it mix. Stir with the eggs and
sugar, and then stir in the rest of flour and beat well. — Miss
WHITE PERFECTION CAKE.
Three cups white sugar, one cup of butter, one cup of
milk, three cups flour, one cup of cornstarch, whites of
twelve eggs, beaten to a stiff froth; two teaspoons of baking
powder. Dissolve the cornstarch in the milk; beat sugar
and butter to a cream, then add the milk and flour, and
last the whites of eggs. Splendid! — Mrs. John Taylor.
Forty-two eggs, forty-two ounces of flour, forty-two
ounces sugar, six teaspoons of baking powder, eighteen
ounces of butter. — Mrs. L. L. Kern.
The yolks of six eggs, well beaten; one cup of sugar,
one-half cup of butter, one-half cup of milk, two and one-
half cups of flour, two teaspoons baking powder.
YELLOW CAKE NUMBER TWO.
Eleven eggs and two cups of sugar; one cup of milk and
one cup of butter; mix four cups of flour with four teaspoon-
fuls of baking powder. Mix all together.
YELLOW CAKE NUMBER THREE.
Yolks of eight eggs, one cup sugar, three-fourths cup
butter, one-half cup sweet milk, one and one-half cup flour,
two teaspoons baking powder. In number two and three
use a little more flour than the recipes call for.
ALMOND CREAM CAKE.
On the beaten whites of ten eggs sift one and a half
goblets of pulverized sugar and a goblet of flour, through
which has been stirred a heaping teaspoon cream of tartar;
stir very gently; bake in jelly pans.
Take half a pint sweet cream, yolks of three eggs,
tablespoon pulverized sugar, teaspoon cornstarch; dissolve
starch smoothly with a little milk; beat yolks and sugar
together with this; boil the cream and stir these ingredients
in as for any cream cake filling, only make a little thicker;
blanch and chop fine a half pound almonds and stir into
the cream. Put together like jelly cake while icing is soft
and stick in half a pound of almonds split in two.
One cup of sugar, one-half cup butter; cream butter and
sugar together; two-thirds cup of milk, one and one-half
teaspoons baking powder sifted through one and three-
quarters cup flour; last, when these ingredients are well
mixed, add the whites of three eggs beaten stiff. Flavor
with almond; bake in layers.
FILLING FOR BANANA CAKE.
Slice some bananas and stir them through a cup of rich
cream which has been whipped to a stiff froth.
This cake may be made in a loaf, and an icing made of
the yolks of eggs and a cup of powdered sugar and flavored
with orange. — Mrs. Robt. Warnock.
46 LAYER CAKES
One and one-half cups sugar, yolks of three eggs and the
white of one; one cup of raisins, seeded and chopped; one
cup of fruit jam, one teaspoon each of ground cloves,
cinnamon, allspice, ginger and nutmeg; lump of butter the
size of an egg, one teaspoon of soda, one cup of sour milk,
flour enough to thicken. This will make a cake of three
layers. Spread with jelly, chocolate or chopped raisins. —
Mrs. James McCormick.
One cup of butter beaten to a cream; add three cups
of sugar and beat together; one cup of cream, whites of
ten eggs, four cups of flour with a teaspoon of baking
powder to each cup of flour; vanilla.
Two cups confectioner's sugar, three tablespoons of sweet
milk, vanilla; beat well together. Spread a heavy layer
on the cake, another layer of this made the same, except
add a cake of melted chocolate to the sugar and milk.
Three cups of flour, two of sugar, three-fourths cup of
sweet milk, whites of six eggs, one-half cup of butter,
one-half teaspoon soda and one of cream tartar, teaspoon
vanilla. Chocolate icing. — Mrs. S. Vet Strain.
One-half cup sugar, three tablespoons grated chocolate,
two tablespoons milk. Boil two minutes, or until thick;
then add the beaten yolk of one egg, letting it cool a little
before adding the egg ; van ilia flavoring. — Mrs. Roger Moore.
LAYER CAKES 47
Two cups of brown sugar, one large cup of grated choc-
olate, one cup of water; boil until thick. — Mrs. A. E.
Two cups sugar, one cup butter, whites of six eggs, one
small cup of milk, three cups flour, two teaspoons baking
powder, two of flavoring.
ICING FOR ABOVE.
One pint of brown sugar, one-half pint of cream, one
teaspoon of vanilla. — Mrs. S. Vet Strain.
Two cups sugar, one cup butter, one cup milk, three and
one-half cups flour, whites of seven eggs, two heaping
teaspoons of baking powder; vanilla.
One cup dark brown sugar, one cup white sugar, cover
it well with water and let it boil like candy (hard in water) ;
then add two teaspoons sweet cream and one teaspoon of
butter.— £. McC.
One-half cup of butter, one cup of brown sugar, one eg'g,
one and one-half cup flour, one-half cup of cold coffee,
one teaspoon of baking powder, one cup of raisins, one-half
teaspoon of cinnamon, cloves and nutmeg.
One-fourth cup milk, one teaspoon of cornstarch, one-
fourth cup butter, ore cup brown sugar; cook until thick. —
Mrs. 0. L. Hudson.
48 LAYER CAKES
One cup butter, two cups sugar, three cups flour, whites
of eight eggs, three-fourths cup of sweet milk, tw^o teaspoons
baking powder. For the filHng take one large cocoanut,
grated; the cocoanut milk and one cup of water; three
small cups of sugar. Let the cocoanut milk, water and
sugar boil to a thick syrup, then stir in the grated cocoa-
nut and let it boil a few minutes. When cool spread be-
tween the layers. — Airs. J . B. Hall.
Two cups of granulated sugar, one-half cup of butter,
two eggs, one teaspoon soda dissolved in one-half cup of
sour milk, one-fourth cake of Baker's chocolate dissolved in
one-half cup of boiling water, two and ore-half cups flour.
ICING FOR CAKE.
Two cups of sugar, one-fourth cake chocolate, butter
size of an egg. Cook like fudge and spread on cake while
warm. — Miss Edith Kern.
DEVIL'S FOOD CAKE.
Melt one-fourth cake of chocolate in one-half cup of
boiling water and add one level teaspoon of soda; let stand.
Add two cups brown sugar, one-half cup soft butter, two
eggs; beat together until very creamy. Add alternately
one-half cup sour milk and two and one-half cups flour
and one slightly rounding teaspoon baking powder; mix
well with chocolate. Flavor with one teaspoon vanilla.
Bake in layers and put together with good icmg.—Miss
Two cups flour, two cups sugar, one-half cup cold water,
yolks of five eggs and whites of four, well beaten; a pinch
LAYER CAKES 49
of salt, two teaspoons baking powder; juice and grated
rind of one good sized orange; bake in jelly pans.
MIXTURE FOR FILLING.
Beat the whites of two eggs to a stiff froth adding powdered
sugar until almost too stiff to stir; then add juice and grated
rind of one orange; stir together and spread between the
cakes when cold. — Mrs. V. Moore.
Mix two cups of sugar and two-thirds cup of butter
together; add one cup sweet milk, one teaspoon lemon,
four cups of flour with one teaspoon baking powder sifted
through. When all are mixed, add the beaten whites of
four eggs and bake in a quick oven
Take one lemon and white of one egg; stir in, without
beating the egg, sufficient pulverized sugar to make a
smooth thick icing. Spread on cake while warm. — Mrs.
One cup of butter and two cups sugar rubbed to a cream;
one cup of pineapple juice, whites of eight eggs, three cups
of flour and two teaspoons of baking powder sifted into the
flour. Beat the pineapple juice into the sugar and butter
a little at a time, then half the flour and half the eggs.
Beat well, then add the second half of flour and eggs. Bake
in three layers.
Whites of two eggs; when half beaten add XXX sugar
until quite stiff and beat hard. Spread pulp of pineapple
on cakes, over which spread the icing. The pulp should
be well strained to keep the icing from being soft. — Mrs.
H. A. y eager.
50 LAYER CAKES
ICE CREAM CARAMEL CAKE.
One-half cake of Baker's chocolate, (one teacu])) grated;
one cup sugar, one-half cup of milk, yolk of one egg; boil
until it thickens and let it cool. One cup sugar, one small
cup of butter, one cup of milk, three cups of flour, two
eggs, three teaspoons baking powder; flavor with vanilla,
and add the chocolate mixture which should be the consist-
ency of cake dough, and bake in three layers.
Three cups sugar, one cup of water; boil until thick,
like candy; pour on the beaten whites of three eggs and
beat hard for at least fifteen minutes. Spread thickly
between the layers and on top. Mrs. Mary F. Welborn.
LADY BALTIMORE CAKE.
One cup butter, three and one-half cups flour, two cups
sugar, one cup sweet milk, two level teaspoons baking
powder, one teaspoon flavoring, six eggs (whites). Cream
the butter; add sugar gradually, beating continuously,
then milk and flavoring; next add flour into which baking
powder has been sifted; then the beaten whites. Bake in
Dissolve three cups sugar in a cup of water; boil. After it
threads pour this slowly over stiffly beaten whites of
three eggs; stir continuously. Add one cup chopped
raisins, one cup chopped pecans; fill between layers. Ice
the top. Mrs. Fletcher Dressier, Tuscaloosa, Alabama.
One and a half cups granulated sugar, half cup butter
stirred to a cream, whites of six eggs, or three whole eggs,
two teaspoons cream of tartar stirred in two heaping cups
LAYER CAKES 51
flour, one teaspoon of soda in half cup sweet milk. Bake in
For Filling: Take a coffee cup of sugar, one-half cup
of water; boil together until it is brittle when dropped
in cold water. Remove from stove and stir quickly into
the well-beaten whites of three eggs; add to this one cup
of stoned and chopped raisins or hickory nut meats, chopped
fine; place between layers. — Mrs. Rollin Branham.
Bake four layers of cake by any good recipe.
For Icing: Take one cup of water, three cups sugar,
whites of three eggs; boil sugar and water till quite thick,
then pour over the eggs, beaten stiff; beat until quite cold.
Cover first layer with icing, sprinkle that thickly with
hickory nut (or English walnut) kernels, over that put a
little more icing, then another layer of cake; ice this and
cover with sliced figs; cover next layer with blanched
almonds, and the top layer with cocoanut. — Mrs. J. A.
WHITE LAYER CAKE.
Two cups sugar, three-fourths cup butter, three-fourths
cup of milk, three cups of flour, two teaspoons of baking
powder, whites of eight eggs; flavor to taste. — Mrs. Mary
WHITE LAYER CAKE.
One-half cup butter, one cup of sugar, one-half cup
water, two cups flour, two teaspoons of baking powder,
whites of four eggs. Cream butter and sugar together;
then the whites of eggs; and last, the flour and baking
powder. The success of this cake is in adding the eggs
before the flour. — Mrs. 0. L. Hudson.
Dark Part: Three-fourths pint of butter, one and one-
fourth pints of brown sugar, four eggs beaten separately.
52 LAYER CAKES
one and one-fourth cups of sweet milk, one and one-fourth
even teaspoons of soda in the milk, two and one-half even
teaspoons cream of tartar, sifted in the flour; three and one-
fourth cups of flour, (leave out one cup of flour before adding
cream of tartar, to flour the fruit.) Two large tablespoons
of spice and cinnamon, one small nutmeg, one-half pound
raisins, seeded and cut fine; one-half pound currants, one-
fourth pound of citron, cut in small thin strips; one and
one-half large spoonfuls of brandy or whiskey. Bake in
layers and put together with icing. Cream butter and
sugar, add yolks, well beaten, then the milk, flour and
whites of eggs, cup of flour mixed with the fruit and added
White Part: One-half cup of butter, one and one-half cups
of granulated sugar, whites of six eggs, one-half cup of
sweet milk, two heaping cups of flour, three heaping tea-
spoons of baking powder, one teaspoon of lemon. Bake
in two layers. — Mrs. W. G. Kidd.
WHIPPED CREAM CAKE.
One tablespoon butter, one cup of sugar, two small cups
flour, two-thirds cup of milk, one egg, two teaspoons baking
powder; bake in layers. Whip one-half cup sweet cream
stiff; flavor with sugar and vanilla to taste; spread between
the layers of cake and sprinkle the top with sugar. Should
be eaten at once.
A CHEAP CAKE.
One cup sugar, one and one-half cups of flour, one teaspoon
baking powder. Put these in a dish and mix well, and then
put the whites of two eggs in a cup but do not beat; pour
on melted butter until the cup is half full and then fill
with sweet milk; then put in flavor to taste and pour this
in the dish with the sugar and flour and beat twenty
minutes. Bake in a solid cake. — Mrs. Flora Springer.
Cake Frosting and Filling
CHOCOLATE CREAM FROSTING.
Two cups sugar, one-half cup of cream. Boil just five
minutes and do not stir while boiling. Flavor with vanilla.
When done, beat until cold, then put on cake; grate and
melt the chocolate and put on top. The chocolate must
be unsweetened. — Mrs. Agnes Dorsey.
Three cups of brown sugar, two cups of milk, one cup of
water, one teaspoon of butter, a pinch of soda and one and
one-half teaspoonfuls of vanilla. Let it cook until it is
thick enough to spread on the cake. — Mrs. Floyd J. Biggs.
Whites of three eggs, beaten to a stiff froth; one large
cup granulated sugar, moistened with four tablespoons hot
water. Boil briskly for five minutes, or until it jingles
when dropped in cold water. Pour the boiling syrup upon
the beaten eggs while beating hard with the other hand. — ■
Miss C. Scudmore.
BOILED WHITE ICING.
Dissolve two cups of granulated sugar in one-half cup
of water; boil until it threads from the spoon. Have
ready the whites of two eggs, beaten stiff; pour the boiling
sugar into the whites, beating all the time. — Mrs. C. H.-
"" CARAMEL FILLING.
Three cups of sugar, one-half cup of water; boil until it
can be picked up in cold water. Pour this over three
54 CAKE FROSTING AND FILLING
eggs beaten to a stiff froth; stir until cool. Flavor with
two teaspoons of extract vanilla and one of citric acid, —
Mrs. Wm. Lewis.
To one egg take six ounces of XXXX sugar; beat well.
As soon as it commences to froth, put in half sugar and add
the remainder as you beat; flavor to taste. — Mrs. Ed.
For a large two-layer cake, to spread on top and between
the layers. This will not get hard and crack on cutting the
cake: Add to the beaten whites of two eggs, XXXX sugar
until very thick, then add sweet cream, allowing about one
scant tablespoon for each egg ; flavor with orange flavoring .
The icing to be some thicker than cream. In spreading
dip your knife in water. — Mrs. James Buchanan.
One pound of figs, chopped fine, one cup sugar, half
cup of water; boil until thick as honey and spread when
cool. — Mrs. G. R. Stormont.
One-half pint milk, two tablespoons cornstarch, one table-
spoon butter, two eggs, one-half cup sugar, one-half teaspoon
vanilla, two tablespoons grated chocolate. Cook like
custard. This is enough for one layer. Add chocolate to
common white frosting for outside of cake. — Mrs. A. J,
Take the juice and grated rind of two oranges, two
tablespoons cold water, two cups sugar; set in a pot of
CAKE FROSTING AXD FILLING 55
boiling water and when scalding hot stir in the yolks
of two well-beaten eggs, and just before taking from the
stove, stir in the white of one egg slightly beaten. When
cold spread between the layers of the cake and frost the
top with other icing.
ROCKY MOUNTAIN FILLING.
One cocoanut, one cup stoned raisins, one-fourth pound
citron, one-half pound almonds, one pound dates, six large
figs, one-half cup currants. Make a thin icing of three eggs
and two cups sugar; ice both sides of each layer. .To prepare
the fruit: Blanch the almonds, grate cocoanut, take one-
third of almonds, chop fine, with all the fruit, mix with a
small part of cocoanut. After icing cakes, spread the
mixture on each layer and sprinkle with cocoanut. On
top layer spread the mixture and use the whole almonds
for decoration, standing on ends; and sprinkle plentifully
with cocoanut. If the mixture is too dry when mixing,
moisten with a little of the cocoanut milk. — Mrs. Lillie
Hall Rothchilds, Little Rock, Ark.
Two tablespoons Cox gelatine, three tablespoons cold
water; let it stand till dissolved. Seven tablespoons of
boiling water, one pound XXXX sugar. Beat thirty minutes
and add flavoring. Put in a well buttered cake pan to stand
over night and put between cakes next day. — Mrs. Flora
One-half cup of cream, one cup of brown sugar. Let this
cook without stirring, until it drops hard in water. — Mrs.
0. L. Hudson.
One cup of granulated sugar boiled in enough water to
dissolve it until it spins a thread when tried in cold water.
56 CAKE FROSTING AND FILLING
Beat the whites of three eggs stiff, to these add a nickel's
worth of marshmallows torn in tiny bits. Pour the syrup
over it, beating constantly until cool enough to spread on
cake. This is fine. — Mrs. W. H. Downey.
Place the white of an egg in a bowl or plate, add a little
lemon juice or other flavoring and a few drops of water.
Stir in powdered sugar until it is of the right consistency
to spread. While the cake is still warm pile the icing on
the center of the cake and with a wet knife smooth it over
top and sides of the cake. If the icing is prepared before
the cake is ready, cover it with a wet cloth as it hardens
quickly. If it becomes too stiff add a few drops of w^ater
and stir it again. Color and flavor as desired. One egg will
take about a cupful of sugar and will make enough to cover
one cake. If a little more is needed, add a little water to
the egg and it will then take more sugar. — Miss Leonora
Gingerbread and Small Cakes
One pint of molasses, one quart of flour, one pint of sour
milk, one teacup of sugar, one-half cup of lard or butter,
three eggs, one teaspoon of soda, one of salt, one-half
teaspoon of ginger, same of pepper, and one teaspoon of
cinnamon. Mix all well together; bake in two large stove
pans in slow oven. — Mrs. Calvin R. Howe.
Cream together one-half teacup of brown sugar and one-
half teacup of lard and butter mixed. Add one teacup of
molasses. Stir two even teaspoons of soda in one teacup
of boiling water and add next. Measure two and one-
half teacups of sifted flour and into it put one teaspoon of
ground cinnamon, same of cloves, and two of ginger. When
the flour and spices are well mixed with the other ingredients,
add lastly, two well-beaten eggs. Bake in biscuit tins in a
moderately quick oven. Spices may be omitted, or seeded
raisins added, and you have an excellent fruit gingerbread.
—Mrs. M. S. Munford.
One-half cup of sugar, one-half cup of butter, one cup
of New Orleans molasses, one teaspoon each of cinnamon,
cloves and ginger; beat all this thoroughly. Two and one-
half cups of flour, two scant teaspoon fuls of soda dissolved
in one cup of boiling water. Add one-half of the flour; pour
in gradually the dissolved soda, adding the last of the
flour. Add two well-beaten eggs the last thing be-
fore baking. — Mrs. Rollin Branham.
68 GINGERBREAD AND SMALL CAKES
With one cup of molasses mix one teaspoon of soda until
it foams; beat in one egg, half a cup of butter, one-fourth
cup of warm water and two teaspoons of ginger; stir, and
then add two cups of sifted flour. Bake in shallow pans
thirty minutes; have a moderate oven. — Miss Ruth Woods.
One cup sugar, one cup molasses, one cup butter; cream
butter and sugar; one cup sour milk, one teaspoon soda,
two tablespoons ginger, three cups flour, three eggs beaten
separately. — Mrs. T. N. Hinton.
Three eggs, one cup brown sugar, one cup sour cream,
one tablespoon soda, one cup of molasses, three cups flour
sifted, one pound raisins, one-half pound dates, one-half
pound figs, one teaspoonful cinnamon, one teaspoonful
ginger, one of cloves, one pound of nuts. — Mrs. Robt. Howe.
One egg, one-half cup of sugar, one-half cup of molasses,
(New Orleans is best) one-half cup of sour milk, one-half
cup of butter, two and one half cups flour, two level tea-
spoons of soda, and two of ginger. Bake in biscuit pan or
muffin pans. — Mrs. T. R. Paxton.
DROP GINGER CAKES.
Three eggs, one cup of sugar, one of butter, one pirt of
New Orleans molasses, one pint of sour milk, two small
teaspoons of soda, two teaspoons ginger, one teaspoon each
of cinnamon and cloves. Hot water can be used ir. stead
of sour milk if two teaspoons of baking powder are added
to the last cup of flour. — Mrs. Chas. Heberd.
GINGERBREAD AND SMALL CAKES 59
A recipe for cakes, which it is said "Can be kept only by
putting under lock and key." No mention is made of what
was to be done with the key.
Heat to boiling point one cup of shortening, which may
be half butter and half clarified beef drippings, or all butter
if preferred. One cup molasses, two cups light brown
sugar, one tablespoon ginger, one-half tablespoon cinnamon,
one very scant tablespoon soda. Take from stove, beat well,
then add two eggs and flour enough to make a stiff dough;
will take about six cups flour. Roll out well and thin;
cut with cake cutter and bake in quick oven on greased
tins. — Mrs. James Buchanan.
One pint of molasses, (darker the better) one-half pint
of melted lard, salt, ginger, and plenty of spices; one-fourth
pint of brown sugar, one tablespoon of soda, flour enough
to roll out thin. — Mrs. J. B. Hall.
Two cups of molasses, one of lard, one tablespoon of
soda, one of ginger, flour to make stiff. Roll very thin. —
Miss Laura Paxton.
One pint of molasses, half pint lard, melted together;
tablespoon and a half of ginger, one level tablespoon of
soda, dissolved in two tablespoons of hot water. Flour to
mix stiff; roll thin. — Mrs. G. R. Stormont.
TEA CAKES OR COOKIES.
One cup of butter, two cups of sugar, four cups of flour,
one even teaspoon of soda, one even teaspoon of salt, two
eggs, two nutmegs, half tea cup of sour cream or buttermilk.
Knead well.— Mr5. Mary M. Mauck.
60 GINGERBREAD AND SMALL CAKES
Beat together one and one-half cups of sugar, one cup
of sour milk, (clabber is best) with one teaspoon of soda
dissolved in it; one cup of chopped raisins, one teaspoon of
allspice, cinnamon, cloves and nutmeg, and enough flour to
roll out without sticking. — Mrs. L. L. Kern.
One-quarter pound butter, one-half cup sugar, one and
one-half cups flour, one egg. Roll thin and cut into small
cakes and bake. — Miss Ethel Mason.
One-half cup of butter, one cup of brown sugar, one egg,
one-half cup of milk, two and one-half cups of flour; two
teaspoonfuls of baking powder, one of ground peanuts. —
Miss Daisie Braselton.
Take one pound of pecans or English walnuts and break
or cut them into small pieces ; do not chop them, for chop-
ping makes them oily. Chop one cupful of seeded raisins.
Make a meringue by beating the whites of four eggs to a
stiff froth, and adding gradually eight tablespoons of
powdered sugar and a few drops of lemon juice. To this
add part of the chopped raisins. Spread the mixture
generously on crisp un salted wafers; sprinkle thickly with
the chopped nuts and the rest of the raisins and put into
a very slow oven to brown. This quantity is sufficient for
fifty wafers. — Miss Laura J . Paxton.
One-third cup of lard and butter mixed ; one cup of gran-
ulated sugar, one egg, one-half teaspoon of salt, one-half
cup of milk, two and one-half cups of flour, two teaspoonfuls
GIXGERBREAD AND SMALL CAKES 61
of baking powder, two teaspoonfuls of vanilla. — Miss
Two eggs, six tablespoons sweet milk, one-half cup
New Orleans molasses, one cup sugar (granulated), three-
fourths teaspoon soda, one teaspoon cinnamon, two cups
Quaker oats, one of chopped raisins, three cups of flour,
one teaspoon vanilla.— Afw5 Fanny Warnock.
DROP OATMEAL COOKIES.
One cup butter and fryings mixed; two cups light brown
sugar, two eggs beaten together thoroughly, one cup sour
milk, 'one teaspoon soda, nearly three cups rolled oats,
nearly three cups flour, one cup chopped raisins, one cup
of nuts, chopped. Add nutmeg and cinnamon to taste.
Dough must be stiff enough to drop from the spoon. Drop
in a greased pan, not very close together.— Mr5. C. M.
Mc Roberts, Carbondale, III.
One-half cup of butter and lard mixed, salt, one and one-
half cup brown sugar, two teaspoons of cream, one egg,
yellow of two eggs, one-half teaspoon soda in cream, one-
half teaspoon of baking powder, a little nutmeg and vanilla,
flour enough to make a soft dough. Mix well and roll out.
Cut with biscuit cutter. Put a little white sugar on top
before baking.— Mrs. 0. L. Hudson.
Two cups light brown sugar, one cup of butter, one cup
grated chocolate, four eggs, two teaspoons of vanilla, three
cups of flour, three teaspoons baking powder. Fine V—Mrs.
62 GINGERBREAD AND SMALL CAKES
The yolks of eight eggs and beat them to a cream; mix with
one cup of sugar and three-fourths cup of butter previously
rubbed to a cream; add two cups of flour, one-half teaspoon
of soda dissolved in a half cup of sweet milk. When well
mixed, stir in one teaspoon of cream tartar. Flavor with
lemon. — Mrs. Agnes Dorsey.
Two cups sugar, one-half cup butter, two teaspoons
cinnamon, one-half teaspoon cloves, one-half small
nutmeg; cream these and add two well-beaten eggs;
then one-half cup of milk and ore quart flour with two
teaspoons of baking powder. Grease fingers and take a
piece of dough about size of a hickory nut, drop it into cup
of granulated sugar, turn it over and put it on a greased
tin; bake some distance apart. If they spread too much
in baking add more flour. — Mrs. S. P. Dorsey.
One and one-half cups of sugar, three-fourths cup of
butter, three eggs or yolks of seven, one-half cup of sour
milk, one teaspoon of soda, one teaspoon of cinnamon, one-
half teaspoon of cloves, a little nutmeg, one cup of chopped
raisins, (part currants or dried cherries may be used) three
teacups of sifted flour; bake in gem pans or drop as cakes.
— Mrs. Anna Grace Brockett.
One and one-half cups granulated sugar, three eggs,
one-half cup sour milk, one cup lard, one-half teaspoon
soda in sour milk, one teaspoon baking powder, flour enough
to mix soft. — Mis^ Lizzie Vierling.
GINGERBREAD AND SMALL CAKES 63
One cup of butter, one cup of sour cream, two cups of
sugar, yolks of two eggs, one teaspoonful soda. After
creaming ingredients, mix in enough flour to make dough;
roll nicely. Cut cakes and sprinkle with sugar, bake in
rather quick oven. Flavor to suit the taste; extract of
orange is very nice. — Mrs. C. M. Casey.
Three eggs, two cups sugar, (brown sugar) one of butter,
(or butter and lard) one level teaspoon of soda, the juice
of one lemon. Work in much flour. — Mrs. Reuben Emerson.
Cream one cup of butter; add gradually one and a half
cups of sugar and three eggs, well-beaten; add one tea-
spoonful of soda dissolved in one and one.-half tablespoons
of hot water. Sift together three and one-fourth cups of
flour, half a teaspoon of salt and one teaspoon of cinnamon.
Add half of this to the thin mixture; then one cup of chopped
English walnut meats, half a cup of currants and half a
cup of chopped and seeded raisins. Put in the rest of the
flour and beat well. Drop by spoonfuls, one inch apart, on
a buttered pan, and bake in a moderate oven.
One cup of sifted flour, one cup of water, one-half cup
of butter, one-half teaspoon of salt, three eggs, two table-
spoons of sugar. Place the butter, sugar, salt and water
on the fire, and when it boils sift in the flour gradually,
stirring constantly and beating until smooth. Pour batter
in bowl and set away to cool. When cool, put in the un-
beaten eggs, one at a time, beating vigorously the while.
Drop the mixture from a tablespoon into a buttered pan,
placing them an inch apart. Bake one-half hour. When
cool split open and put in the following mixture: one-half
64 GINGERBREAD AND SMALL CAKES
pint of milk, yolk of one egg, one and one-half tablespoons
of .sugar, one of cornstarch, one teaspoon of vanilla, one-
half teaspoon of butter. Mix the egg and cornstarch with
cold milk and pour together; heat the rest of the milk and
stir in egg and cornstarch. After it boils add sugar, salt
and butter. After filling, replace the tops of the puffs and
serve. — Mrs. C. H. Crowder. '
Two eggs, one cup of butter beaten to a cream, one cup
of sugar, four tablespoons of sweet milk, two tablespoons
of baking powder, enough flour to stir stiff with a spoon;
flavor with vanilla. Flour the molding board, take a little
piece of dough, rolling^ it with your hands, as large as your
finger. Cut off in four-inch lengths and put closely on
buttered lady-finger tins. Bake in quick oven. — Mrs. S.
Three eggs, one cup sugar, one cup of sweet milk, two
tablespoons butter, two tablespoons melted lard, pinch of
salt, two teaspoons baking powder; mix soft and fr}^ in
hot lard. — Mrs. John Ewing.
One cup of sugar, two eggs, six teaspoons of hot smoking
lard, one cup of sour milk, (buttermilk) one teaspoon soda,
a little salt, soft dough. — Mrs. Agnes Dorsey.
Ore coffee cup sour milk, one teacup sugar, one table-
spoon butter, two eggs, a little nutmeg and salt, a small
teaspoon soda dissolved in milk; mix in flour until it forms
a soft dough. — Mrs. Harry R. Embree.
GINGERBREAD AND SMALL CAKES 65
Two cups sugar, three eggs, yellows and whites beaten
separately; one cup sour milk, one teaspoon soda, one
tablespoon melted butter, one quart flour or more; flavor
to taste. Fry in hot lard. — Mrs. Nannie B. Fleming.
One-half cupful of butter, one-half cupful of powdered
sugar, one and one-half cupfuls pastry flour, one cupful
of almonds, one teaspoonful of vanilla, yolks of three eggs.
Cream the butter and sugar together until very light; add
the yolks well beaten, then the almonds, blanched and cut
in strips; mix. Add the vanilla and stir in lightly the flour.
The dough should be rather soft. Take a small piece at a
time, drop it in powdered sugar, and roll it betw^een the
hands into a ball one inch in diameter. Put a nut on top.
Place the balls a little distance apart on floured pans and
bake in a moderate oven ten to fifteen minutes. — Miss
CAFE RICHE COOKIES.
Cream one-half cup of butter and the same quantity
of pulverized sugar; add the yolks of three eggs, one cup
of finely chopped almonds and one and one-half cups of
sifted flour. Roll thin and cut, brushing the top of each
cookie with a mixture of one yolk of egg and one table-
spoon milk. — Vogue.
Canned Fruits^ Preserves and Jellies
CANNED GRAPES. -
Squeeze the pulp from the skins; boil the pulp till the
seeds are loose. Keep skins boiling in water. When the
pulp seems tender put it through a sieve and add it to the
boiling skins. Use a large coffee cup of sugar to each
quart can. Boil until thick and can as usual. — Mrs. G.
Peel and core pears and before they have time to dis-
color drop them in a pan of hot water and cook through.
While they are cooking make a syrup of granulated sugar
and water; take pears carefully from the water and drop
them in the syrup and allow them to cook gently for a
few minutes; then take out, can and seal. Can peaches
in the same manner, taking care that the fruit is firm and
not overripe. — Mrs. Nannie B. Fleming.
Grapefruit is the nearest approach to the Seville orange,
the proper orange for marmalade^ purposes. .
Quarter and peel three large grapefruit, put the rind on
to boil in plenty of water. Separate the pulp from the seeds
and pith; put the latter into a bowl, cover with a pint of
boiling water and finally squeeze and strain into five cups
of granulated sugar. Put on to simmer and when clear
add the pulp and juice of the grapefiaiit. The pulp and
juice of one or two oranges may be added to improve the
color. Now take the rinds, squeeze dry, and with sharp
scissors cut into the thinnest slivers. Add this to the boiling
mass till thick enough — it will not take all the rinds — -boil
till it jellies, and put into small jars. — Mrs. Wm. Duncan.
68 CANNED FRUITS, PRESERVES AND JELLIES
Small peaches serve for this purpose. The fruit should
be peeled, sliced or cut into small pieces. Weigh it before
putting on the fire; cook three quarters of an hour and put
in three quarters of a pound of sugar for each pound of fruit.
Boil steadily twenty minutes, stirring constantly to prevent
burning; dip out all the superfluous syrup and put it into
cans to serve for pudding sauce.
Pick over and stem ripe, well flavored grapes. Cook
over a steady fire, half an hour; after they have come to
a boil dip out most of the juice and rub the grapes through
a colander; return to the fire and add sugar in the propor-
tion of pound for pound, unless the grapes are very sweet,
(then three quarters of a pound will do) . Boil half an hour
longer and seal.
Select good Florida oranges, using two lemons to each
dozen taken. Boil the peel of oranges in hard water till
tender. Shred the peel into small pieces or pound in a
mortar. Take the pulp of the oranges and the lemon juice
and add one and a half its weight in sugar and cook
twenty minutes. Put in glasses and cover tight. — Mrs.
ORANGE OR GRAPEFRUIT MARMALADE.
Three small grapefruit, not russet but juicy, and two
lemons; or two oranges, not russet, and two lemons.
Wash the fruit and slice very thin, leaving on the skins.
Do not put it through a grinder. To each cup of fruit
take three cups cold water. Let it stand twenty-four hours,
then put it on the fire and boil twenty-five minutes.
Let it stand another twenty-four hours and on the third day
take one cup of sugar to each cup fruit juice, (three-fourths
CANNED FRUITS, PRESERVES AND JELLIES 69
cup sugar to each cup juice is usually enough) and boil it
until of the right consistency. This quantity makes twenty-
four jelly glasses full. — Mrs. Mabel Coulter Smith,
Take pound for pound peaches and sugar; cook peaches
alone until they become soft; then put in one-half the sugar
and stir for one-half hour; then the remainder of the
sugar and stir one and one-half hours. Season with cloves
TO PRESERVE STRAWBERRIES IN THE SUN.
One pint of sugar to ore pint of berries; set on back of
stove until sugar is dissolved; then put them out doors in
the sun every day for three days. Seal and put them away
To five or six pounds of fire red raspberries, (not too ripe)
add an equal quantity of the finest quality of white sugar.
Mash the whole well in a preserving kettle, add about one
quart of currant juice and boil gently until it jellies upon
a cold plate; then put in jars and keep in a dark, dry and
Four pounds each of apple and sugar; make a syrup of
the wSugar, adding a pint of water. Chop apples very fine
with one ounce of green ginger. If green ginger canrot be
had, use white ginger root. Put in the syrup with grated
rind of four lemons and boil slowly for two hours or until
it looks clear. — Mrs. J . Sheets.
70 CANNED FRUITS, PRESERVES AND JELLIES
Five pounds of granulated sugar, one quart of water, six
large quinces. Dissolve the sugar in the water and let boil
till thick as molasses; then peel and grate one quince at a
time and put each into the boiling syrup till all six are
used. Boil five minutes after last quince is stirred in, then
turn into jelly glasses. — Mrs. E. P. Maxwell.
PINEAPPLE OR QUINCE HONEY.
Three pints of granulated sugar, one quart of water boiled
to a syrup; then add five grated quinces or two pineapples,
a piece of alum the size of a pea; boil fifteen minutes,
then add one-third teaspoon of cream tartar. — Mrs. Rollin
When making apple jelly take out a portion of the boiling
jelly, color green with pistachio and add a few mint leaves.
Let it come to a boil; skim out the mint leaves. When ready
to jelly put away in glasses to serve with mutton or roast
\amh.— Mrs. 0. M. Welborn.
Add to a quart of strawberries, three tablespoons of
shredded pineapple. Make a syrup with one pint of sugar
and four tablespoons of water, boiled to a thick syrup; add
the fruit, boil briskly eight minutes, and can. — Mrs. J.
Five pounds grapes, three pounds sugar, one pound
English walnut meat, two pounds seeded raisins. Pulp
the grapes, heat and run through sieve to get rid of seeds;
cut up nuts and raisins, put all together and cook a half
hour or until jellied. — Mrs. H. E. Wolfe.
CHAFING DISH RECIPES
Put a tablespoon of butter in the chafing dish, add a
heaping tablespoonful of flour, and cook a few minutes,
stirring all the time so it will not color. Add a cupful of
milk slowly and stir till it begins to thicken; then add the
oyster liquor, and lastly, the oysters; season with salt and
pepper and a little celery salt if liked. As soon as the edges
of the oysters curl they are done. •
Eggs, Chicken or Veal.
Use the double pan with water. Make a white sauce by
putting in the chafing dish one tablespoon of butter, let it
bubble; then stir in one tablespoon of flour and let it cook
a few minutes, but not brown; then add a cupful of milk
slowly, stirring all the time until it is a little thickened.
Season with pepper and salt. Lay in carefully thick slices
of hard boiled egg; as soon as they are heated, place them
on slices of toast softened with hot water, and pour the
thickened sauce over them.
For chicken or meat, season the sauce with a few drops of
onion juice, a little chopped celery, if convenient, salt and
pepper. Have the chicken cut in good sized pieces, and
meat in thin slices, and leave them in the sauce only long
enough to become heated.
Three teacups milk, four eggs, well beaten, one teaspoon
butter, salt to taste, two small slices of bread, one-half
pound yellow cheese. Break bread into small pieces and
lay in pan; slice cheese into small bits; pour eggs and milk
on bread; place cheese and butter on top. Bake thirty
minutes. — Mrs. M. F. Withers poon.
One-half pound cream cheese, melted in sauce pan; then
slowly add one-half cup milk; break five eggs into this
without stirring. Put lid on and let cook until the eggs
are set, then beat thoroughly and when creamy serve on
wafers. — Mrs. Mary L. Pumphrey.
Take cream cheese; form into balls, and place a half
of the kernel of an English walnut on the top. Serve with
One and one-half cups dairy cheese, grated; one table-
spoon bottled Parmesan cheese, one tablespoon flour, one-
fourth tablespoon salt, sprinkling of cayenne. Fold into
this the whites of three eggs, beaten stiff; make into small
balls, roll in fine bread crumbs; fry in deep fat. Serve with
lettuce salad. French dressing. — Mrs. Fletcher Dressier.
One cup of grated cheese, one cup of flour, a pinch of
cayenne pepper, a saltspoon of salt, one-half cup of butter,
rubbed in as for pastry, four tablespoons of water. Roll
thin, cut in narrow strips and bake in a quick oven. — Mrs.
Three tablespoons each of flour and grated cheese, one
tablespoon of melted butter and one of water, a little salt,
a pinch of red pepper, the yolk of one egg. Roll out like
pie crust, cut in narrow strips five inches long, bake. Pile
up on dish. — Mrs. E. L. Blair.
One cup of grated cheese, one cup of flour, a pinch of
cayenne pepper, one saltspoon of salt, one-half cup of
butter, rubbed in as for pastry. Roll thin; cut in narrow
strips, and bake in a quick oven. — Mrs. H. A. Y eager.
One and one-half teacups of flour, one teacup of cheese,
grated; one-half teacup of butter, softened; two teaspoons
of baking powder, one teaspoonful of salt, one-half tea-
spoonful of dry mustard, one-fourth teaspoonful of cayenne
pepper, yolks of two eggs, beaten light; one tablespoonful
of lemon juice, two or three tablespoons of water. To mix:
Stir baking powder, mustard, pepper and salt into the flour;
rub butter into these, and mix cheese lightly; then put in
the beaten egg, to which has been added the lemon juice
and water. Mix like pie-crust, roll one-fourth of an inch
thick, cut with small cutter and bake a light brown in
rather a quick oven. — Mrs. L. C. Embree.
One Neufchatel cheese, one-half cup of cream, scant one-
half cup of fine cracker crumbs, one-half grated nutmeg,
saltspoonful of salt, grated rind and juice of a lemon, four
eggs, one-half cup of currants, one cup sugar. Mix cheese
and cracker crumbs together; add yolks of eggs, beaten
with sugar; then the whites, beaten to a stiff froth; the
grated rind, lemon juice, salt and nutmeg. Put in the
cream, and lastly stir in the one-half cup of currants,
dredged lightly with flour. Line two pie plates with pastry
and fill with the mixture. Cut into long thin strips.
Two-thirds of a cup of com (or table) syrup, two-thirds
of a cup of water, and two and two-thirds of a cup of white
sugar; boil together. Beat the whites of two eggs very stiff.
When the syrup, water and sugar drop hard in water, add
it to the eggs and beat until cold. Add shelled nuts of any
kind. — Mrs. O. L. Hudson.
A large tablespoon of butter, two teacups of granulated
sugar, one cup of sweet milk, two squares of Baker's choc-
olate, or two large heaping tablespoons of cocoa; two tea-
spoons of vanilla. Boil until thick, take off, and stir hard,
and while hot add ten cents worth of marshmallows, one at
a time; shake off the starch before you put them in. Butter
deep plates, pour in the fudge and set in a cool place. — Mrs.
G. P. Kidd.
Three cups of granulated sugar, a lump of butter size of
a walnut; two squares of Baker's chocolate or five teaspoon-
fuls of cocoa, one cup of milk; cook until you can pick this
up in a soft ball in water, then take from the fire, beat hard;
when quite cool, add one-fourth of a teaspoonful of vanilla;
pour into a buttered platter and cut into squares. — Mrs.
Seth Ward, Jr.
Two cups granulated sugar, one-half cup sweet milk,
one-fourth cup bitter chocolate, butter the size of a walnut,
vanilla and add a tin 3^ pinch of salt. Let come to boil; try
with cold water and when it just begins to wax, take up
quickly and beat well. Grease jelly pans; put mixture into
pans to cool; cut into blocks.
Two cups brown sugar, one-half cup milk or cream,
small piece of butter. Boil until it forms a soft ball in water.
Set away to cool; when nearly cold, add nuts and vanilla;
stir until hard. Pour in buttered dish; cut in squares. —
Mrs. Fletcher Dressier, Tuscaloosa, Alabama.
One cup sugar, three-fourths cup of peanuts, (or other
nuts). Heat the sugar in a skillet; when melted add the
nuts and spread on tins. — Miss Ruth Maxam.
Two cups brown sugar, three-fourths cup of cream, three
tablespoonfuls butter, one-half cup nuts, grated rind of a
lemon or orange. Put all the ingredients in a pan and boil
until a soft ball can be formed in cold water. Add nuts
just before taking from the fire, and beat until it begins to
granulate on pans; then pour on a greased plate and cut
into squares. — Miss Ruth Maxam.
Four cups granulated sugar, two cups of water, one cup
thick cream; stir until the sugar dissolves; add one tea-
spoon of butter and a pinch of soda. Let boil until it is
brittle in cold water; flavor with vanilla and when cool,
pull. — Mrs. Chas. Heherd.
One teacup molasses, one-half teacup sugar, any kind;
one teaspoon vinegar, one piece butter size of half a nutmeg.
Put in a skillet on hot fire; boil exactly ten minutes, stirring
all the time. Set off to cool and pull as soon as cool enough.
— Mrs. S. P. Dorsey.
Put one-half pint of hickory nuts or peanuts in a buttered
pan and pour molasses candy over them. Do not pull. —
Mrs. Julia Bucklin.
Three cups granulated sugar, one cup water, one-half
cup vinegar, a piece of butter the size of an egg. Dissolve
sugar in water and vinegar; put on stove, but do not stir
while boiling. Sprinkle a pinch of soda in the candy before
taking up and add one-half teaspoon of vanilla. Pour out
in plates and pull when cool enough.— Mr5. Oscar Branham.
One cup of best syrup, one cup of brown sugar, one cup
of white sugar, two cups of grated chocolate, two cups of
cream, one teaspoon of flour mixed with the cream. Rub
the chocolate to a smooth paste with a little cream; boil
all together for thirty minutes; pour into plates to cool,
when it can be cut into squares. — Miss Maggie Y eager.
Two cups granulated sugar, one cup of chopped peanuts;
put sugar in skillet without water, stir constantly till melted,
being careful not to bum; when melted stir in peanuts
quickly and pour into buttered pans to cool. — Mrs. A. G.
Whites of four eggs, beaten stiff; one-half pound of fine
granulated sugar; stir these quickly together and flavor.
78 CONFECTIONERY .
Cover the bottom of baking pan with buttered paper and put
mixture on paper in small tablespoonfuls about two inches
apart. Give the meringues the form of an egg, dust with
fine granulated sugar and bake in a moderate oven till
nicely colored. Remove from oven and make a small
lengthwise opening in the top of each and fill with whipped
cream, sweetened and flavored, and put on ice to set the
Two cups of granulated sugar, one-fourth cup water,
one teaspoon butter, one tablespoon vinegar. Do not stir
while cooking; boil twenty minutes or till it hardens when
dropped in cold water; put in a few drops of vanilla when
poured out in buttered tins. — Mrs. Agnes Twineham.
Prepare cream candy by mixing XXXX sugar with white
of egg, as for French creams; flavor to taste and add nuts;
roll in the hands till the rolls are long and round.
Make butter scotch, by using two teacups rather dark
sugar, one-half cup butter, one-half cup water. Boil un-
til brittle when dropped in cold water. Pour in but-
tered tins till cool enough to roll; cut off in pieces and put
cream roll on it; roll butter scotch around it, and cut it
into square pieces with shears. — Airs. C. Heberd.
Take two cups of light brown sugar, one and one-half
cups of water; cook until you can pick it up in a soft ball
in water. Then take from the fire and have the white of
one egg beaten very stiff; beat the candy slowly into the
egg, adding one cup of walnuts as you beat; beat it until it
will drop in lumps in a plate. — Mrs. Seth Ward, Jr.
MAPLE NUT CANDY.
Two pounds of maple sugar, one-half pint of water; boil
until brittle when dropped in cold water. Butter the pans,
spread nut meats of any kind on bottom, pour the boiling
taffy over them. — Mrs. Carrie Walker.
One pint of brown sugar, one large teaspoonful of butter,
heaped and measured when hard; a small one-half pint of
hot water. Put sugar, butter and water together in a skillet;
mix well until dissolved; let boil until it drops hard in
water. Grease plate with butter, pour out, don't scrape.
Drop a few drops of lemon or vanilla over the top. — Mrs.
W. H. Downey.
Heat Baker's chocolate in a dish placed in boiling water;
w^hen liquid, flavor with vanilla. Make cream candy in
balls or any other shape, dip in the melted chocolate,
remove with a fork and lay on white paper to harden. — Mrs.
One cup of powdered sugar, one-fourth cup of cold water;
beat water and sugar together about a minute, then put on
stove. Be sure not to stir while on the stove; let it boil
five minutes, take off stove and place pan in cold water
and stir till it becomes creamy; make it into little balls
and dip them into melted chocolate dissolved by setting
a dish of grated chocolate in hot water. — Mrs. Nannie B.
Three heaping tablespoonfuls of grated chocolate, one
pound of granulated sugar, whites of four eggs; beat the
eggs to a froth, add sugar and chocolate and stir well
together. Flavor with vanilla; drop on buttered paper
with a teaspoon, and bake in a moderate oven ten minutes.
— Mrs. H. Whitman.
One box gelatine; soak in one-half cup of water, (a bit
of pink gelatine may be added for coloring) ; boil three cups
sugar with one-half cup water until it hardens in water.
Pour in gelatine and allow it to boil up once; add vanilla
and lemon flavoring. Beat until stiff; cut in squares;
roll in powdered sugar. This requires such long and hard
beating that two people should be at hand to make it.
Delicious ! — Mrs. Fletcher Dressier.
SUGARED ORANGE PEEL.
Cut peel into strings half an inch wide and two or three
inches long; cover with water and let stand until the third
day, (longer will improve it) changing the water each day.
Measure, and to each cup of peel take one cup of sugar;
put into granite or porcelain kettle and cover with boiling
water. Put over hot fire and when it boils up, push back
where it will sifnmer only. Cook three hours, or until the
syrup is almost thick enough to candy. While hot turn into
a strainer; let the syrup, of which there should be but
little, drain off, then turn out on a large platter and stir in
all the granulated sugar it will absorb. When cold put into
tight jars. — Miss Laura Jerauld Paxton.
Boil a cupful of sugar till it drops hard in water; add a
few drops of lemon juice. Blanch a few almonds and dry
well; drop one at a* time into the sugar; turn it until well
covered without stirring the sugar; lift it out with a fork
or spoon, but do not drain the nuts when lifting them out
and enough sugar will remain to form' a clear ring of candy
around each one. English walnuts or any other nuts may
be used in the same way. They should be warmed so as not
to chill the candy and the work should be done quickly. If
the sugar becomes hard before the nuts are all done, return
it to the fire to heat. Add a teaspoonful of water if necessary
and boil it to the right degree again.
Five cups granulated sugar, one cup glucose or syrup,
one cup water, whites of four eggs, one cup chopped nuts,
one teaspoon vanilla. Cook sugar, syrup and water until
it forms very soft ball in water. Take one cupful out and
cook rest until it forms hard ball in water. Have ready
beaten whites; beat in cupful first taken out then add the
other; beat, add nuts and vanilla. — Miss Faith Stevens,
Make syrup of two cups granulated sugar and ore-half
cup of water; pour over the fruit while hot, (having
previously arranged the fruit in a shallow vessel) cover well,
let stand twenty-four hours. Repeat for eight days, each
time taking syrup off and heating. When dore, spread on
boards or plates to dry. This will keep a long time under
lock and key. — Mrs. C. Heherd.
One cupful water, two cupfuls granulated sugar, cream of
tartar, (a bit to cover the end of an after-dinner coffee
spoon.) Boil the mixture until it is almost discolored,
when it begins to sugar the sides of the kettle. Scrape
every bit of sugar off the edge of kettle; place kettle in a
pan filled with cold water. Have the leaves washed and
dip one at a time into the syrup and lay on sheets of oiled
paper. Lay leaves down flat. To crystallize nuts, dip in
the syrup remaining. — Mrs. Fletcher Dressier, Tuscaloosa,
Make a crust as for pies, only put a teaspoon of baking
powder in the flour; roll out in a thin sheet; have apples
chopped very fine, spread all over the crust, then sprinkle
sugar over the apples, lumps of butter on it and grated
nutmeg; then roll the crust up and cut with a knife in slices
about the size of a biscuit; lay in a stove pan closely and
pour some water in the pan and bake. Make a sauce and
pour over them. — Mrs. John B. Hall.
Soak two cupfuls bread crumbs for an hour; stir in
tablespoonful of melted butter and a teaspoonful vanilla;
then beat in three well whipped eggs; turn into a buttered
pudding dish and bake. One-half cupful of raisins may be
added if desired. — Miss Ruth Maxam.
In a quart pudding-dish arrange alternate layers of
sliced apples and bread crumbs; season each layer with
bits of butter, a little sugar, and a pinch each of ground
cinnamon, cloves and allspice. When the dish is full pour
over it a half cupful each of molasses and water mixed;
cover the top with crumbs. Place the dish in a pan contain-
ing hot water and bake for three quarters of an hour, or
until the apples are soft. Serve with cream or any sauce.
Raisins or chopped almonds improve the pudding. — Mrs.
T. R. Paxton.
One cup of molasses, one cup of sugar, one cup of sour
milk, one-half cup of butter, two cups of flour, four eggs,
84 - HOT DESSERTS
one cup of raisins, one nutmeg, one teaspoon of soda. Mix
butter and sugar to a cream, add the eggs, well beaten,
then the molasses and nutmeg, then flour and milk, lastly
the soda dissolved in a little warm water. Steam three hours.
—Mrs. W. P. Welborn.
One cup of chopped raisins, one and one-half cup of
molasses, one cup of warm water, one dessert spoon of
soda, two and one-half cups flour, yolks of two eggs. Steam
SAUCE FOR ABOVE.
One cup powdered sugar, one-half cup butter, one
teaspoon of water, whites of two eggs; flavor with lemon
Put a layer of citron, raisins and sugared orange peel in
the bottom of a well buttered mold. Cover them with slices
of cake; then fill the mold nearly full with alternate layers
of fruit and cake, arranging the fruit on the edges of the
fruit layers so it will be even and symmetrical. Make a
custard mixture of a pint of milk, three egg yolks and three
tablespoonfuls of sugar. Pour it slowly into the mold so
the cake will be thoroughly soaked and set it in a pan of
water. Bake it in a slow oven for an hour, or until the
custard is set. Unmold the pudding and serve with it the
One-half cupful of butter, one cupful of powdered sugar,
one teaspoon of vanilla, one-fourth cupful of boiling water,
two tablespoons of sherry, one white of egg. Cream the
butter and sugar, add the vanilla and wine, and beat them
well. Just before serving stir in the boiling water, add the
HOT DESSERTS 86
whipped white of one egg and beat until foamy. — Miss
Cook this pudding in a dish which fits inside a steamer,
as it will bum quickly if cooked on the stove. Put into the
pan one quart sweet milk and two-thirds of a teacup of
white sugar; while this is heating mix three heaping
teaspoons grated chocolate with three tablespoons of corn-
starch, moistening it until it can be stirred easily; add yolks
of three eggs and beat well. When the milk begins to
wrinkle, add this mixture to it and stir until it thickens
smoothly. Cool and serve with plenty of sweet cream.
Splendid! — Miss Jennie Mitchell.
STEAMED FIG PUDDING.
One-half pound suet, chopped ami worked until creamy;
add one-half pound figs, chopped fine, and work until
well mixed. Soak two and a half cupfuls of stale bread
crumbs in one-half cupful of milk thirty minutes; add two
eggs well beaten, one cupful of sugar, three-fourths tea-
spoonful of salt. Combine the mixture, heat vigorously;
turn in buttered mold and steam three hours. Remove
from mold and serve with sherry sauce. — Miss Jennie
Beat the yolks of two eggs until thick or stiff; add gradu-
ally, while beating, one-half cup powdered sugar. Beat the
whites of two eggs stiff and add gradually, while beating,
one-half cup of powdered sugar. Combine the mixture and
flavor with three tablespoons of sherry wine or one tea-
spoon of vanilla. — Miss Jennie Mitchell.
One cup of sugar, half cup of molasses, one of sweet milk,
half cup of melted butter, one of raisins, one of currants,
86 HOT DESSERTS
three of flour, half teaspoon of soda; mix well, salt and
spice to taste; steam two hours without lifting lid. —
Mrs. Hight Benton.
One pint boiling water, teaspoon of butter, half cup of
sugar, tablespoon of cornstarch; flavor with vanilla; boil
together about three minutes. — Mrs. Hight Benton.
One-half pound suet, chopped fine, or one heaping table-
spoon butter, two cups bread crumbs, half pound figs,
soaked in hot water ten minutes and chopped fine; one
heaping coffee cup sugar, one teaspoon salt, one of cinnamon,
one of ground mace, three eggs, yolks and whites beaten
separately; add whitej^ last; put in buttered mold and
steam three hours.- — Mrs. G. R. Stormont.
HALF HOUR PUDDING.
Beat four tablespoons butter to a cream with half pint
of sugar; add the yolks of three eggs beaten thoroughly,
and to this add one pint. corn meal and the whites, beaten
to a stiff froth. Mix well and bake in a pudding dish well
buttered; serve with hot sauce. — Airs. James Mount,
LOG CABIN PUDDING.
One egg, one cup sugar, one pint of milk, one tablespoon
lard, two cups of flour, one heaping teaspoon of baking
powder, one-half teaspoon of salt. Bake and serve with
sauce. — Mrs. L. L. Kern.
Put fruit an inch or so deep in a dish, pour over it the
following mixture: One cup sugar, two tablespoons butter.
HOT DESSERTS 87
beaten to a cream; add an egg, two cups of flour, one cup
milk, two teaspoons baking powder. Bake and turn out
with fruit on top; serve w^ith sauce. — Mrs. J. A. Devin.
BAKED INDIAN PUDDING.
A quart of sweet milk, an ounce of butter, four well
beaten eggs, one teacup of corn meal, one fourth of a pound
of sugar, half pound of raisins. Scald the milk and stir in
the meal; when lukewarm, add the other ingredients, mix
well together and bake one and a half hours; serve with
sauce. — Mrs. M. F. Welborn.
One-half cup butter, one cup of sugar, one and one-half
cups flour, three eggs beaten separately, three tablespoons
of milk, one teaspoon baking powder in the flour, one nut-
meg, one teacup of raspberry jam stirred into the mixture.
Bake in a cake pan.
Sauce: A large tablespoon of flour, stirred thin with
cold water, then pour boiling water in it and let it boil a
short time and add a good sized piece of butter and brown
sugar; flavor to suit the taste. — Mrs. John B. Hall.
One pint new milk, one pint of bread crumbs, one cup
of sugar, yolks of three eggs, one tablespoon of butter,
the rind of one lemon, grated. Bake one-half hour after
which add one layer of jelly, the whites of four eggs, beaten
to a stiff froth, mixed with one cup of sugar and the juice
of one lemon. Return to oven and bake till brown. — Mrs.
Mary E. Embree.
. ORANGE PUDDING.
Peel and slice four large oranges, lay them in pudding
dish and sprinkle one cup of sugar over them; beat the
yolks of three eggs, one-half cup sugar, two tablespoons
88 HOT DESSERTS
cornstarch, and pour into one quart of boiling milk. Let
thicken and cool a"' little before pouring over oranges.
Beat whites of eggs with three tablespoons of powdered
sugar, pour over the top and set in oven; brown slightly.
Flavor both custard and frosting with orange juice. — Mrs.
One pint bread crumbs, one quart milk, one cup sugar,
four eggs, one lemon. Mix crumbs and sugar, beat yolks
of eggs and add to milk, then to bread and sugar; grate a
little of the yellow rind of lemon to flavor. Bake till set.
Beat whites with one cup sugar and juice of lemon, and put
on top. Make change by putting jelly or jam on top before
putting on whites of eggs. — Mrs. Harold Barnes.
PLAIN FRUIT PUDDING.
Chop together one part seeded raisins and two parts of
good tart apples; fill a pudding dish with alternate layers
of the fruit and bread crumbs, finishing with bread crumbs
on top. Moisten the whole with a tablespoon of lemon
juice in a half cup of cold water. Cover the dish and place
it in a pan of hot water. Bake one hour, then remove the
pan and uncover. Brown nicely, and serve warm with
orange or lemon sauce. — Mrs. Geo. Kendle.
One pound raisins, one pound suet, one pound currants,
one pound flour, one pound brown sugar, one-fourth pound
of citron, eight eggs, one nutmeg, one glass of wine, a
glass of brandy, one teacup sweet milk, one teaspoon
of baking powder in the flour. Steam five hours.
For Sauce: One cup butter, three cups of sugar, creamed
together; add two tablespoons of cream. — Miss Sallie
HOT DESSERTS 89
One cup of suet, one cup molasses, one cup of sweet milk,
two cups of chopped raisins, four cups of flour, half teaspoon
of soda, spices of all kinds, to suit the taste. Steam four
Sauce: One cup of sugar, half cup of butter, one egg.
Beat all together; add half cup of boiling water. Flavor
to taste.— 7l/r5. .4. E. Kimball.
QUEEN OF PUDDINGS.
One pint fine sifted bread crumbs, one quart- milk, one
cup sugar, yolks of four eggs, a piece of butter size of an
egg, some add grated rind of lemon. Bake until done
and spread with a layer of jelly. Whip the whites of
eggs to a stiff froth with five tablespoons sugar and juice of
one lemon; spread on top and brown. Make hard sauce
as follows: One cup of sugar, half cup butter, grated rind
and juice of one lemon. Beat until very light. — Mrs. Pax-
One pound of prunes, whites of six eggs, one cupful of
fine sugar. Boil the prunes till tender; remove the stones
and chop fine. Beat the w^hites of the eggs very stiff; add
the sugar and prunes. Turn into buttered pudding dish
and bake — standing it in a pan of water for half an hour.
Add nuts for improvement. — Miss Laura Pumphrey.
One large cup of prunes, five apricots; cook until tender
and remove pits and skins. Return to the pan and add
one-half cup of sugar; cook to pulp. When cool add beaten
whites of two eggs. Serve with custard made of yolks of
two eggs, one cup of sweet milk, one tablespoonful of
flour and three tablespoon fuls of sugar, or with whipped
cream. — Mrs. Harvey Harmon.
90 HOT DESSERTS
Boil one teacup of rice with one pint of salted water
until dry; add one quart of new milk, and boil until thick;
then add the well beaten yolks of three eggs, six tablespoons
of sugar, and grated rind of one lemon. Cook in double
boiler ten minutes. Turn mixture into a pudding dish.
Beat whites of the eggs very light, add six tablespoons of
powdered sugar and the juice of the lemon ; spread on pud-
ding and brown. — Miss Laura Paxton.
QUICK BREAD PUDDING.
Cut thin slices of bread into squares two inches in size
and arrange in a buttered dish with layers of figs, raisins,
or squares of pineapple. Pour over it a quart of sweetened
milk into which two eggs have been beaten and set the
dish in a hot oven. It will be ready to serve in twenty
minutes. — Miss Laura Paxton.
One cup of sugar, one tablespoon molasses, one cup of
suet, one cup of sweet milk, one cup of chopped raisins,
two teaspoons of baking powder, a little salt and a tea-
spoon each of ground allspice, cinnamon and cloves and flour
to make a stiff batter. Boil three hours in a sack.
Sauce: One teacup of sugar, half cup of butter, one egg,
well beaten, three tablespoons of water. Heat to a boil-
ing point and flavor with vanilla. — Miss Amelia Awenius.
One cup suet or butter, one cup of molasses, one cup
raisins, one of currants, two of flour, one cup sour milk,
one teaspoon soda. Boil four hours. Grease the bag and
have the water boiling hot when put in. Serve with hard
sauce.— .If 7-5. Charles Heberd.
HOT DESSERTS 91
Peel and slice six oranges; add one-half teacup sugar;
make a custard with one pint of milk, yolks of three eggs,
one-half cup sugar, and two tablespoons corn starch; stir
while cooking. When cold turn the oranges on the custard.
Beat the whites of the eggs with three tablespoons sugar,
pour over top and brown slightly in a hot oven. — Mrs.
One-half cup New Orleans molasses, one-half cup butter,
one egg, one-half cup of sweet milk, one-half teaspoon
soda in milk, one teaspoon cinnamon, one-half teaspoon
cloves, one and one-half cups of Graham flour, one cup
dates or figs. Steam three hours and serve with hard sauce.
SAUCE FOR GRAHAM PUDDING.
Two tablespoons of butter, one cup of sugar, one table-
spoon flour, one pint boiling water. Flavor with nutmeg,
and boil two or three minutes, stirring. — Mrs. Ella F.
Three quarters of a pound of suet, chopped fine; one
pound of flour, one-half pound of dried apples, chopped
fine; two nutmegs, one teaspoon of salt, one teacup of
sugar. Mix with a little water so it will stick together;
have a pot of boiling water, roll the pudding in a well
scalded pudding cloth, and boil for three hours. See that
the water in the pot is kept full enough to cover the pud-
ding. Any kind of sauce. — Mrs. Mary M. Mauck.
One cup of buttermilk, one cup of molasses or sugar,
one cup of raisins, one cup of suet, chopped fine; one table-
spoon of soda. Make as stiff as you can stir, with flour.
Steam two hours. — Mrs. Samuel Warnock.
92 HOT DESSERTS
One and one-half cups of suet, one cup of sugar, ore cup
of buttermilk, one cup of raisins, three cups of flour, one
teaspoon of soda, one teaspoon each of cloves, allspice,
cinnamon and salt. Boil four hours.
Sauce: Three tablespoons of flour, one teacup of sugar,
three or four tablespoons of vinegar off sweet pickles, one-
half teaspoon of salt. Mix with a little cold water, then
add one pint of boiling water and a small lump of butter
Boil a few minutes. — Mrs. James Warnock.
One egg, three-fourth cup of sugar, one-half cup sweet
milk, two cups of flour, two teaspoons baking powder,
one teaspoon of melted butter and one of salt. Steam three
quarters of an hour. Slice oranges and sugar for dip. —
Mrs. Chas. Heberd.
One pint of milk, one tablespoon of sago, two eggs,
two tablespoons sugar. Let milk and sago stand on back
of range until sago is well soaked, then add sugar and
yolks of eggs and vanilla. Let it boil a minute or two
and add whites of eggs beaten stiff. — Mrs. Alexander J . Kerr.
Two cups sugar, two eggs, juice of two lemons and rind
if you choose; beat altogether and just before serving
add pint boiling water; set on stove and let boil.
ORANGE HARD SAUCE.
Select a thin orange, cut the skin into six equal parts
by cutting through the stem end; loosen and turn each
piece down and remove the orange. Extract juice and
mix it with yellow sugar (prepared by dropping a drop or
HOT DESSERTS 93
two of gold coloring on white sugar while stirring) till a
ball can be formed, which place inside the orange peel and
serve. Lemon sauce may be made in the same way.
Mix butter and sugar; flavor with pineapple; form a
pyramid and with a teaspoon shape it like pineapple.
WHIPPED CREAM SAUCE.
Whip a pint of thick sweet cream; add the beaten whites
of two eggs, sweeten to taste; place pudding in center of
dish and surround with the sauce, or pile up in center
and surround with molded blanc-mange or fruit pudding.
Put a half cupful each of sugar and water in a saucepan
and let boil five minutes; stir in slowly four ounces of
Baker's chocolate, melted; add one-half teaspoon of vanilla.
Let it stand in a pan of hot water until ready to serve,
then add one-half cupful of cream.
Put one cupful of sugar into a saucepan with one cupful
of boiling water; let it boil five minutes; add one teaspoon -
ful of arrowroot, moistened with a little water, and cook
till clear, then remove from fire. Flavor with one table-
spoonful of sherry and add two tablespoonfuls of shredded
almonds and candied cherries cut in small pieces.
Make a hard sauce, add the whipped white of one egg
and a cupful of strawberries, mashed to a pulp. Any fruit
pulp may be added in the same way and makes a good
sauce for fruit puddings. — Mrs. Thos. R. Paxton.
94 HOT DESSERTS
One teacup powdered white sugar, scant half teacup
butter, half teacup rich cream; beat butter and sugar
thoroughly; add cream; stir the whole into half teacup
boiling water; place on stove for a few minutes, stirring
constantly. Take off and add flavoring.
Four eggs, one quart of milk, and one teacup of sugar.
Boil the milk in a pan placed in a kettle of water; add the
well beaten yolks of the eggs and white of one with the
sugar and one tablespoon of cornstarch; flavor to taste.
Beat the remaining whites to a stiff froth and add to the
custard while cooling. — Mrs. A. E. Lewis.
One pint of cream whipped, one pint of cream or milk,
one-half cupful of ^ugar, yolks of four eggs, one-half salt-
spoon of salt, one-half box or one ounce of gelatine soaked
in one-half cupful of water, one teaspoonful of vanilla.
Whip one pint of cream and stand it aside to drain; scald
one pint of cream or milk with the vanilla; remove it from
the fire and turn it slowly, stirring all the time, on the yolks,
which have been beaten with the sugar and salt to a cream.
Return it to the fire a moment to set the egg, but take it
off the moment it begins to thicken. Add the soaked gelatine
and flavoring; stir until the gelatine has dissolved, then
pass it through a sieve. When it is cold and beginning to
set, mix in lightly the whipped cream and turn it into a
mold to harden. Avoid using any of the cream which has
returned to liquid and drained to the bottom of the dish. —
Miss Leonora Paxton.
Put into a double boiler one and one-half pints of milk
and a few thin cuts of lemon zest; when it boils stir in one-
half cupful of well washed rice and a salt spoonful of salt;
cook until the rice is perfectly tender. The milk should
be nearly boiled away, leaving the rice very moist; then
96 COLD DESSERTS
add or mix in carefully a half cupful of sugar and a quarter
of a box or one-half ounce of gelatine, which has been
soaked in half a cupful of cold water for one hour and then
melted by placing the cup in hot water for a few minutes.
When the mixture is partly cold, add three tablespoon-
fuls each of maraschino and sherry, or of sherry alone, or
any other flavoring. When beginning to set, stir in lightly,
one-half pint or more of well whipped cream and turn it
into a mold. It may be served alone or with orange jelly,
or with orange compote, or with plain or whipped cream. —
Miss Leonora Paxton.
CHARLOTTE RUSSE FILLING.
Whip a pint of cream to a stiff froth; soak half an ounce of
gelatine in three tablespoons of cold water for half an hour;
then dissolve it with two tablespoons of boiling water;
add to the whipped cream a tablespoonful of powdered
sugar and a teaspoonful of vanilla. Then turn in slowly
the dissolved gelatine, beating all the time; when it begins
to stiffen turn it into a mold which is lined with cake.
Four eggs, beaten separately; five tablespoons white
sugar, one quart sweet milk, one-third box of gelatine.
Boil the milk with gelatine in it, stirring until dissolved;
then stir in the eggs and let cook till thick. When almost
cool stir in the whites of eggs, flavor to taste; put in mold.
FRUIT FOAM DESSERT.
Soak half a package of gelatine in half a cup of cold
water until soft; heat to boiling point two and one-half
cups of red raspberry, currant or strawberry juice, and
pour over the soaked, gelatine; stir until perfectly dissolved,
then strain and let harden. Beat the whites of three eggs to
a stiff froth and stir into the thickened gelatine. Beat
thoroughly for fifteen minutes, or until the whole is a solid
COLD DESSERTS 97
foam stiff enough to retain its shape. Turn into molds
previously wet with cold water. — Mrs. Geo. Kendle.
Two tablespoons Pearl tapioca, (soaked over night). In
the morning add three cups boiling water; cook until clear.
One cup sugar, juice of half can pineapple, juice of two or
three lemons; add last the pineapple, chopped fine, and
whites of two well beaten eggs; serve cold. — Miss Alice
B. Wilson, San Jose, California.
Boil one quart of milk; when boiling stir into it the well
beaten 3^olks of four eggs; add six tablespoons of sugar and
one tablespoon of cornstarch, one teaspoon of vanilla.
Beat the whites stiff; add five tablespoonfuls of powdered
sugar; flavor the whites with lemon and brown in the oven.
When cool serve in sherbet glasses and put a candied cherry
on top of each glass. — Mrs. S. F. Braselton.
Soak one-half box of gelatine in cold water until it is soft.
Squeeze the juice of three lemons and one orange in a pan;
add one cup of sugar, the dissolved gelatine and beaten
whites of two eggs. Pour into this one-half pint of boiling
water, stir until gelatine is dissolved thoroughly, strain,
put in mold to cool. This is nice alone, but oranges, lemons
and bananas may be sliced together, sweetened and the
mixture poured over them and then allowed to harden. —
Mrs. Chas. Heberd.
Soak over night one teacup of- tapioca. In the morning
drain off and cover with hot water; let simmer until it
becomes clear, stirring all the time. Add the juice of two
98 COLD DESSERTS
lemons, one-half can of shredded pineapple, two cups sugar,
whites of two eggs, well beaten. — Mrs. W . W. Blair.
Cut oranges in very small pieces, mixing with them a little
chopped pineapple. Sweeten; fill punch glasses and when
ready to serve put a tablespoon of orange or lemon ice on
top fruit, with a maraschino cherry on the ice, and stick
in a little sprig of mint. — Mrs. Paxton.
Take one-half pound of pink Malaga grapes, cut open and
seed; three oranges, cut in small bits, being careful to
remove all the white skin; put in layers in a dish. Take
one-third box of gelatine and soak for half an hour in one-
third pint of cold water; pour over it one pint of boiling
water; stir till dissolved. Add two cups of sugar and juice
of two lemons. When the mixture begins to thicken, pour
it over the grapes and oranges in mold. Serve cold with
whipped cream. — Mrs. Robert Davidson, Evansville.
Beat the whites of six eggs stiff, adding gradually from
six tablespoons to one pint of powdered sugar, according
to how thick it is wanted. Beat one-half hour, then beat
in bits of fruit, preserves or jelly. Set on ice till thoroughly
chilled. In serving, pour in each glass some rich cream,
sweetened and flavored with vanilla, and on cream place a
liberal portion of moonshine. — Mrs. Minnie Crow Wilson.
HICKORY NUT TAPIOCA.
Two-thirds cup hickory nut meats, two-thirds cup
tapioca, one and one-half cups brown sugar, three cups
water. Soak tapioca in water over night; when ready to
cook add sugar, one saltspoon salt, nut meats (chopped a
COLD DESSERTS 99
little) and cook one hour in double cooker. Serve cold
with whipped or plain cream. — Miss Jennie Mitchell.
Beat the yellows of four eggs and two cups of sugar
together; then add one pint of sweet milk and tablespoon of
Knox's gelatine. Let cook for five or six minutes, then
stir in the whites of four well beaten eggs, and pour over
a dozen macaroons, which are put in a long deep pud-
ding pan. When cold and firm, slice and serve with
whipped cream. Dissolve the gelatine and fruit coloring
in a little water before using. — Mrs. Chas. Pfohl.
One-half box of gelatine dissolved in cup of cold water.
Shave the rind of three lemons, using none of the white;
steep for ten minutes in one pint of boiling water. To the
juice of three lemons add one cup of sugar, the cup of
dissolved gelatine and the pint of boiling water, in which
the rinds were steeped; stir all together, strain, pour in
molds and set on ice. — Mrs. J. E. McCullough.
Soak one box of gelatine in one-half pint of cold water;
pour one and one-half pints of boiling w^ater over it, dis-
solving thoroughly. Add one pint of sugar and one pint
of strong coffee. Strain, pour into molds and set away to
harden. Serve with sugar and cream. — Airs. Josephine
Take two tablespoons of Cox's gelatine and pour over
it one teacup cold water; let stand one-half hour. Add one
and one-half cups boiling water and place on stove, allowing
it to remain till all gelatine is dissolved; add a little lemon
100 COLD DESSERTS
juice or any preferred flavor and a small teacup of sugar.
Strain and cool. Serve with whipped cream. — Mrs.
Take oranges, bananas, peaches and large white grapes;
slice them and lay in alternate layers and sprinkle with
pulverized sugar. Pour over them a box of Cox's gelatine,
dissolved in a pint of boiling water and sweetened. Let
stand till cold and firm. Cut off in slices with a very sharp
knife and serve with whipped cream.— Mrs. Rose Howe
Haskins, Toledo, Ohio.
Three quarts of milk, seven eggs, or the yolks of fifteen,
(we prefer the latter) one pint of sugar, make into a custard ;
one-half pound of almonds, blanched and beaten into a
batter with a tablespoon of rosewater, one pound of raisins;
add to this one teacup of cherry or strawbeny preserves.
Stir very frequently while freezing; turn out solid. —
Mrs. (Rev.) John Montgomery.
FRUIT GELATINE PUDDING.
One box gelatine, two oranges, two lemons, six figs,
nine dates, two bananas, ten nuts, (any kind). Dissolve
gelatine in one-half pint cold water, add one pint boiling
water, the juice of lemons and two cups sugar. Strain and
let stand until it begins to thicken, then stir in all the fruit.
Cut in small pieces and let it harden. Serve with rich
custard or cream and sugar. — Mrs. Roger Moore.
Soak one box gelatine in a large cup cold water over
night; in the morning add two cups boiling water, juice of
one lemon and two cups sugar; let stand until cold, then
add one teacup sherry wine; whip the whites of six eggs
COLD DESSERTS 101
to a stiff froth and add a spoonful at a time. Have a mold
"or round-bottomed dish lined with fruit, (peaches cut in
small pieces, berries or fruit of any kind), then pour mixture
in and let harden. Serve with cream or custard. — Mrs.
FROZEN PLUM PUDDING.
Ore quart milk, one cup of raisins, four eggs, (yolks) one-
half pound sugar, one cup of blanched almonds. Put the
quart of milk and cup of raisins in a double boiler. Cook
for a quarter of an hour. Beat the four yolks of eggs and
half-pound sugar together; add them to the hot milk.
When cold add the cup of chopped citron, cup of blanched
almorrds, and cut fine some conserve of ginger, (or essence
of ginger) and one tablespoon of vanilla. Put in mold
and freeze hard. This will make about two quarts. — Miss
One cup of tapioca soaked over night in water; put on
the stove and boil till clear; as the water boils away, add
more; stir constantly. Have one quart of canned peaches
sweetened and mashed. Salt and flavor (vanilla) the
tapioca and pour over the peaches, and let stand till cold.
An elegant dessert served with cream.
One-fourth cup of Pearl tapioca, cover well and soak
over night. "Minute Tapioca" can be used if preferred.
In morning, if any water remains, pour off and add one-
fourth cup of pineapple juice, one-fourth cup of sugar,
one-half cup of chopped pineapple, the juice of one-half
lemon, one-half teaspoon of vanilla. Put in double boiler
and cook until the tapioca becomes clear; then add the
whites of two eggs, beaten stiff. Turn into a mold and let
stand until it becomes cold, and serve with whipped
cream. — Mrs. L. H. Pumphrey.
102 COLD DESSERTS
Split in two some square sponge cakes, which can be
bought at the bakers. Put a little butter in the chafing
dish; when it is hot, put in the slices of cake and brown
them a little on both sides. Lay the slices on a plate, and
spread each one with a layer of canned chopped pineapple.
Turn the juice from the can into the chafing dish. Moisten
a teaspoonful of arrowroot with cold water, stir it slowly
into the hot juice and continue to stir until it becomes
thickened and clear. Pour the sauce over the slices of
spread cake. If more than a cupful of juice is used, add
more arrowroot in proportion. Any kind of fruit and
slices of sponge cake can be used. Strawberries or peaches
make good sweet canapes.
LADIES DELIGHT PUDDING.
Soak one tablespoon of powdered gelatine in one-fourth
cup of cold water for five minutes; dissolve it in one-fourth
cup of boiling water and add one cup of sugar. When
cooled to a thick syrup, add one pint of thick cream, beaten
until stiff, one-half dozen rolled stale macaroons, one-half
dozen marshmallows, cut in small pieces, two tablespoons
of chopped candied cherries and one-fourth pound chopped
blanched almonds; flavor with vanilla or sherry. Thor-
oughly wet a mold in cold water; into this pour the pudding
One-half dozen macaroons, one and one-half dozen
lady fingers, one glass sweet wine, yolks of four eggs, two
tablespoons sugar. Put macaroons and lady fingers on
plate and boil wine and sugar. Pour over the eggs, and then
on the cakes. Make a meringue and pour over all; add
almonds on top. — Miss Isabel Lewis.
COLD DESSERTS 103
One-fourth box gelatine, one-fourth cup of cold water,
one cup of boiling water, one cup of sugar, one-fourth
cup lemon juice, whites of three eggs. For custard: One
pint hot milk, one-half saltspoon of salt, three tablespoons
of sugar, yolks of three eggs, one-half teaspoon vanilla.
Boil as thick as for float. Soak gelatine in cold water, then
add boiling water and sugar, lemon juice strained; let cool
and when it begins to thicken, add whites of eggs, beaten
stiff, and beat all for fifteen minutes. This will keep two
or three days. — Mrs. E. Richards.
One-third box of Cox's gelatine, one cup of sugar, one
pint of water. Let boil and w^hen cold mix with the whites
of four eggs, which have been well beaten. Flavor with
vanilla; put m mold and serve with whipped cream. — Mrs.
One pint of good thick cream, (very cold) beat stiff as
white of eggs; add one-half cup of sugar; flavor. Place in
dish and dot over with jelly. It is much better if frozen
after it is whipped. — Mrs. Huddleson.
One quart good cream, one pint fresh berries; wash and
rub the berries through a fine sieve to remove seeds; bring
cream to a boil, reserving one pint for froth; add it to the
berries while hot; sweeten with powdered sugar and let
it become cold. Beat remaining cream to a froth and put
on top of the prepared cream. — Mrs. Minnie C. Wilson.
Boil one-half box of Cox's gelatine in one pint of fresh
milk until dissolved; sugar to the taste; strain and cool.
104 COLD DESSERTS
Beat to a froth one pint of rich cream, and pour in the
milk when cool, before it has set. Beat well together and
pour into a bowl to congeal. When ready to serve, whip
one pint of cream stiff, sweeten and flavor, and heap on
top. — Mrs. Charles Heberd.
One cup prunes, boiled and pressed through a colander.
Beat stiff the whites of five eggs, add powdered sugar and
lemon juice, (if desired) ; bake fifteen minutes in a slow oven.
Serve hot when it is brown and light. Use cream if desired.
— Mrs. Fletcher Dressier, Tuscaloosa, Alabama.
Nine well beaten eggs, three cups of sugar, one-half cup
butter, one-half cup flour, three pints of milk. Mix, place
in double boiler and cook to the consistency of cream, then
add one grated cocoanut; serve cold. — Mrs. Ollie Sevedge.
Yolks of six eggs, or three w^hole ones, beaten with six
tablespoons sugar; one quart milk, almost boiling; add
eggs and sugar and set off to cool. When cold, add five cents
worth of figs, ten cents worth of almonds, with the skins;
ten cents worth of candied cherries, soaked in brandy or
sherry; five cents worth of macaroons; add a little
whipped cream. Put in a freezer, adding more whipped
cream on top, and freeze. — Miss Isabel Lewis.
SAUCE FOR PUDDING.
Beat one-half cup of butter and one cup of sugar to a
cream; into this break the yellows of two eggs. Put on
the stove in a pan of boiling water and cook until the raw
taste of the eggs is removed, stirring constantly. If it is
too thick, a little hot water or cream may be added. Re-
COLD DESSERTS 105
move from stove, add flavoring and the beaten whites of
Prepare a custard of one pint of cream, a half pint of
milk, a half pound of sugar, one ounce of sweet almonds,
pounded, yolks of six eggs, vanilla. Put this into a pan,
over a slow fire; stir until of the proper consistency,
being careful not to let it boil. When cold, add a wine
glass of brandy; partially freeze, then add one pound of
raisins and a half pound of preserved fruit, cut in small
pieces. Mix well and mold. — Mrs. Robert Douglass.
Break eight eggs into a well buttered dish ; put in pepper,
salt, bits of butter and four tablespoons of cream. Bake
about twenty minutes. Serve at once. — Mrs. John Sheets.
Four eggs, yolks beaten separately; add two-thirds
cup of hot milk, a bit of butter, a tablespoon of flour,
salt and pepper to taste; beat the whites to a stiff froth
and add last. Bake in a buttered dish. — Mrs. John Sheets.
Three eggs, one-half cup cream sauce, four slices toasted
bread. Boil eggs twenty minutes, then shell and mash yolks
through a very fine meshed colander. Chop whites iip
by pressing on them with a fork held flat; add the whites
to the cream sauce and mix. Cut bread in fancy shapes,
cover with the mixture of sauce and white of eggs, pile
yolk in center of the bread and garnish with parsley.
One-half cup milk, one teaspoon butter, one teaspoon
flour, one-fourth teaspoon salt, one-sixteenth teaspoon
pepper, (mix salt and pepper together before using).
Melt the butter, add flour and mix, then milk; heat slowl}^,
then cook in double boiler for ten minutes, then season. —
Miss Ethel Lucas.
Put a piece of butter the size of a hazel nut in a teacup
with a pinch of salt and pepper; break in two eggs without
108 • EGGS
stirring. Set in a pan of boiling water to cook. When the
whites are set, serve immediately in the cup in which they
As many yolks of eggs as are needed, giving two whisp
for each egg; add a tablespoon of milk for each egg; salt
and pepper. Pour in a well buttered skillet, made quite
hot, and put in the oven. When set, loosen gently, turn
one-half over the other and serve immediately. If whole
eggs are used proceed as before, and beat the whites separ-
ately, and stir in -just before putting in the oven. — Mrs.
Nannie B. Fleming.
Boil eggs hard and throw in cold water; shell, cut in
halves, and remove the yolks which must be rubbed fine.
Make a dressing of one tablespoon of melted butter, two
of vinegar, a little pepper, salt and mustard. Pour this
on the yolks, and after mixing thoroughly replace into the
whites of the eggs. Garnish with parsley. — Mrs. J. T.
Cut in two, hard boiled eggs, remove yolks, chop and
mix with them chopped cold chicken, lamb or veal; season
and add the yolk of an uncooked egg. Fill the cavities
and put the two halves together, roll in beaten egg and
bread crumbs, put in wire basket and dip in boiling lard.
When slightly brown serve with celery sauce.
TO KEEP EGGS.
Pour one gallon of boiling water on one quart of quick
lime. When cold add one ounce of cream of tartar. The
eggs must be covered with t);je pickle.
EGGS AND CHEESE.
Into a pie dish put five spoons of cream, break into it
six eggs without breaking the yolks; sprinkle over the whole
some grated cheese and a little pepper. Bake in an oven
without allowing the yolks to harden.
One egg for each person, broken into separate cups.
These are dropped one at a time into smoking fat, just as if
it were water and they were to be poached. One minute is
enough to brown each and only one should be done at a
time, because while one was being taken out, the others
would harden in the intense heat of the fat.
Cut cold boiled eggs into rather thick slices with a sharp
knife. Dip each slice into raw beaten egg. Roll in bread
crumbs which should be seasoned. Fry to a brown in but-
ter, turning each piece as it is done on the under side. Do
not let them lie in the fr3^ing pan an instant after they are
cooked. Put them on a hot dish.
One pound cold ham, chopped or ground fine, six hard
boiled eggs, one cup of vinegar, one-half cup of French
mustard, one-half cup of butter, salt and pepper to taste.
Mix all together thoroughly and spread between thin slices
of bread. Nice for luncheons. — Mrs. Rose Haskins.
Parboil and then place in cold water to harden. Remove
the pipes, slice, season, roll in flour and fry a light brown
in butter and lard. — Mrs. J. T. Fleming.
Put sweetbreads in salt water for a few minutes, then boil
for twenty minutes. Have one or two slices of salt pork
cut up in narrow strips, and put over the sweetbreads;
sprinkle with a little salt, pepper and flour, and bake in a
hot oven for about one-half hour. They are very nice
with green laid around them on the same dish. — Mrs. J.
Parboil sweetbreads in vinegar and water. Cut in dice
and fill tomatoes. Mix with mayonnaise dressing, or
mix the sweetbreads with a cream dressing and serve hot
on buttered toast. — Mrs. C. W. Dressier.
Croquettes are simply minced meats mixed with a thick
sauce, then rolled into shape and fried. Any kind of cooked
meat, fish, hard boiled eggs, and some kinds of vegetables
may be served as croquettes. Croquettes may be plain,
using one kind of meat alone, or made richer by combining
with it sweetbreads, brains, mushrooms, etc. Whatever
meat mixture is used, the rules for sauce, molding and frying
are the same. The croquettes may be any shape. The
meat should be chopped very fine. They should be very
soft and creamy inside, and should be fried to a light
golden color. Serve them on a napkin and garnish with
SAUCE FOR CROQUETTE MIXTURE.
One tablespoonful of butter, two tablespoonfuls of flour,
one cupful of milk or cream, one egg, one teaspoonful of
onion juice, one of salt, one-fourth teaspoon of pepper,
dash of cayenne, dash of nutmeg. Put the cream or milk
in a double boiler and scald it; rub the butter and flour
together. Take this paste on a spoon and stir it into the
scalding milk until it is dissolved from the spoon and the
sauce has become thickened and consistent. Add the
seasoning, then remove from the fire and stir in a beaten
egg, (the egg may be omitted if desired). Place it again
on the fire for a minute to cook the egg, but do not let it
boil, and add two cupfuls of meat minced very fine. Pour
this mixture on a flat dish and set it away for two or more
hours. It will then be stiffened and can be easily molded.
If a mixture is used which absorbs the sauce, add more
than the quantity given in the recipe. The softer the
mixture the more creamy, and therefore the better will
be the croquettes, and if allowed to stand long enough the
molding will not be difficult. Take a tablespoonful of the
mixture, (this will make a croquette of the right size;
large ones are apt to crack open in the frying) roll it lightly
between the hands into a ball. Have a plentiful supply
of bread crumbs spread evenly on a board, roll the ball
lightly on the crumbs into the shape of a cylinder, flatten
each end by dropping it lightly on the board. Put it in the
egg, (to each egg add one tablespoon of water and beat
together enough to break the egg), and with a spoon,
moisten the croquette completely with the egg', lift it out
on a knife blade and again roll lightly in the crumbs. Have
every part entirely covered, so there will be no opening
through which the grease may be absorbed. Lay the
croquettes aside on a dish, not touching one another,
for an hour or more before frying. This will make the crust
more firm. Fry in fat deep enough to cover them completely
and have it smoking hot.
A PALATABLE LUNCHEON DISH.
Toast several slices of bread, cutting each slice in half.
Butter a baking dish, laying in a layer of toast, then a
layer of grated cheese, another layer of toast, and cheese.
Add to each layer a little pepper and salt, and a very little
cayenne pepper. Pour in milk enough to reach top layer,
and bake about fifteen minutes in a medium oven. Serve
hot. An egg whipped and mixed with the milk adds to
the richness of the dish. — Miss Jennie Mitchell.
QUICK ASPIC JELLY.
Put into a saucepan one and a half cupfuls of cold water,
a tablespoon each of chopped carrot and celery, a slice of
onion, sprig of parsley, one bayleaf and three cloves; add
also one teaspoonful of beef extract (obtained in jars),
dissolved in one cupful of hot water. Cover and let simmer
for half an hour, then add one-half box of Cox's gelatine,
which has been soaked in one-half cupful of cold water for
one hour. Stir until the gelatine is dissolved. Season
with salt and pepper; a tablespoon of sherry improves the
flavor. If a deeper color is wanted, add a few drops of
caramel. Strain through a double cloth. If it is for molding
it can be used at once, as there is no grease to be removed.
If for garnishing, turn into a shallow pan to set, and then
cut into fancy shapes. Gelatine added to a good clear
consomme will give the same results. Otherwise, always the
proportion of one box, or one and one-half ounces of gelatine
to one and a quarter (five cupfuls) of liquor. With aspic,
cold meats and salads can be made into most attractive
Blanch one pound of almonds and dry; add one dessert-
spoon of fine salt; spread on buttered pans and brown in
the oven, stirring frequently.
Place the fish whole in a dripping pan, salt and pepper
well; make a thickening of butter and flour, and spread all
over it. Let it bake an hour or more, (according to size)
and before sending to the table, make a sauce of a quarter
of a cup of butter, creamed; the yolk of one egg, beaten in;
salt, pepper and the juice of one lemon; add two-thirds
cup of hot water, let boil until like thick cream and serve
with the fish. — Mrs. Charles Heberd.
Select a perfectly fresh fish, wash and wipe dry. Fold
together and place in a dripping pan, with a cup of boiling
water; cook slowly and steadily until tender. Dredge
with salt and flour as soon as it begins to bake. Serve
with cream sauce as follows: Heat a pint of rich milk to
boiling, stir into it one tablespoon of flour, rubbed smooth
in a little cold milk, season and cook five or ten minutes,
stirring constantly. — Mrs. Geo. Kendle.
Have a hardwood board one and a half or two inches
thick. Split the shad as for broiling, place it on the board
with the skin side down, and fasten with a few tacks;
place the board before the fire and roast till done. Rub it
from time to time with a little butter.
Take one pound can of salmon, turn it into a colander
and pour cold water over it; let it drain; pick out all the
bones and skin. Mince it, then add four tablespoons of
IIG PISH '
brown rolled bread crumbs, a pint of sweet milk, and butter
the size of an egg; salt and pepper to taste. Bake in a
fish dish, and serve with lemon and crackers. — Mrs. Carrie
Evans Smith, Crawfordsville.
Cut codfish in pieces and soak for one hour in lukewarm
water. Pick to pieces, discarding skin and bones; cover
with cold water and let come to a boil, change water and
boil again. Mix thoroughly with mashed and seasoned
potatoes. While both are still hot, form into cakes or balls,
fry in hot lard. The addition of one well beaten egg before
making into balls renders them lighter. Cold potatoes
may be used by re-heating and adding a little cream and
butter. — Mrs. Robt. Douglass.
Pick fine one can of salmon. Put layer of Post Toasties
on bottom of baking dish, and then layer of salmon, small
pieces of butter and sprinkle salt and red pepper, and a
little lemon juice; then layer of Post Toasties until all
salmon is used. To make sauce: One pint of milk, two
well beaten eggs, teaspoon of butter. Pour over the
salmon and bake twenty minutes. — Mrs. F. J. Hall.
Open the can some hours before you need the contents
and turn out the fish; flake into bits with a silver fork,
and keep on ice. Fry a slice of onion in a tablespoonful
of butter for a minute, then remove the onion and stir in
a tablespoonful of flour; cook to a smooth paste. Add
slowly a cup of cream, and stir until thick and smooth,
then beat in the flaked salmon and season with salt, paprika,
lemon juice, a dash of nutmeg, and a teaspoonful of chopped
parsley. As soon as this mixture is heated through, take
from the fire, and add the beaten yolks of two eggs; return
to the fire for a minute only, then remove. Set on ice
until cold and stiff. Form into cutlets, dip each in
cracker crumbs, then in beaten egg, and again in cracker
dust and set all on ice for two hours before frying to a
golden brown in deep boiling lard. Serve with sauce
tartare.- — Miss Laura Paxton.
One pint sour cream, pint of vinegar, four tablespoons
flour, two eggs, butter the size of a walnut. Put vinegar and
butter in a saucepan and let boil; stir eggs, cream and flour,
previously well mixed, into the vinegar; boil thoroughly;
season with salt, pepper and mustard. — Mrs. W. D, Downey.
SALMON EN CROQUILLE.
One can salmon, (skin and bones removed), one rounding
tablespoon flour, one rounding tablespoon butter, one-
half teaspoon salt, one-eighth teaspoon paprika, (white
pepper or tobasco) one cup of milk and liquor from salmon.
Melt butter, add flour, salt and pepper; add milk slowly,
then the salmon. Remove from fire and add one tablespoon
finely chopped parsley, one teaspoon onion juice, one
tablespoon lemon juice, yolks of two eggs, well beaten.
Bake in buttered shells with buttered crumbs on top. —
Mrs. Lucy Lewis Vonnegut, Indianapolis, Ind.
ICES AND ICE CREAM
VANILLA ICE CREAM.
One generous pint of milk, one cup sugar, one-half cup
flour, (scant) two eggs, one quart cream, one tablespoon
vanilla extract. When cream is added, add another cup
of sugar. Let the milk come to a boil; beat first cup of
sugar, the flour and eggs together, and stir into the boiling
milk. Cook twenty minutes, stirring often, and when cool
add the sugar, seasoning and cream; then freeze. — Mrs. S.
One-third box gelatine; pour over it a pint of fresh milk,
and set back on the stove where it will keep warm, (not hot) .
Beat the yolks of three eggs well with one cup of sugar
and a tablespoon of cornstarch; add a half gallon of boiling
milk. After stirring well, put back on the stove till it
thickens. Before freezing, add a quart or half gallon of
cream, according to quantity desired; add gelatine and
milk before it gets cold; beat the whites of three eggs
with sugar until stiff and stir into the cream in the freezer. —
Mrs. Sarah P. Dorsey.
To one gallon of good rich cream add one and one-half
pounds of the finest sifted pulverized sugar; mix and
stir well to dissolve sugar. Before mixing .the sugar and
cream, take out one pint of the cream; into this put two-
thirds of a box of Cox's gelatine. Put it in a small tin
vessel, set in a pot of warm water on the stove; let the water
almost boil and remain at that heat until the gelatine is
dissolved. Keep well stirred. Now place it on the hot part
of the stove; cook until it becomes almost as thick as
120 ICES AND ICE CREAM
starch, stirring well all the time. Pour this into the sweet
cream; add flavoring; strain and freeze. — Mrs. James E.
McCullough, Indianapolis, Ind.
Boil one pound of sugar in one quart of water twenty
minutes. When cold add juice of six oranges and juice of
one lemon; freeze. — Mrs. Jerauld Welborn.
PEACH ICE CREAM.
To one quart of fruit add one pint of cream, one-fourth
of a lemon, the beaten whites of two eggs. Mash the peaches
very fine and run through a colander; make very sweet
and add cream before freezing.
To one quart of cream add one teacup of pulverized
sugar; flavor after it begins to freeze. — Mrs. Fred Hall.
One pint currant juice, one and one-half pints water,
the juice of one lemon, one pint sugar, one tablespoon
gelatine; have the gelatine soaked in cold water and dissolve
in half pint of boiling water. Mix it with the pint of cold
water, sugar, lemon and currant juice; freeze. — Mrs.
PEACH ICE CREAM.
One quart peaches after they are ground or mashed fine,
one and one-half pints granulated sugar to one quart water.
Boil, and let cool before using. Add to this one quart cream,
partly whipped. This makes a gallon of ice cream. — Mrs.
ICES AND ICE CREAM 121
SAUTERNE SAUCE FOR ICE CREAM.
Dissolve one cup of sugar with one tablespoon water.
Boil two minutes; add one pint sauteme, mixing thoroughly.
— Mrs. Fletcher Dressier, Tviscaloosa, Alabama.
Boil one quart of cranberries in one pint of water until
tender; strain through a fine sieve. Boil one pint of sugar
in one pint water until it becomes a thick syrup. Add
syrup and cranberries; when cold add the strained juice
of two lemons. Freeze to a mush. — Mrs. Rollin Branham.
One pint and a half of sugar, three pints of water, the
juice of ten lemons. Boil the sugar and water together for
twenty minutes; add the lemoji juice; strain and freeze. —
Mrs. Josephine Sheets.
One pint of jtiice, one pint of sugar, one lemon; mash
the berries, add the sugar and allow to stand until the sugar
is dissolved, then add one pint of water and the lemon juice.
Press them through cheese cloth and freeze. Strawberries
and blackberries can also be used by this recipe. — Mrs.
J. A. Devin.
Three pints of water, two pints of sugar, boil twenty
minutes; one can grated pineapple, (all the juice, one-half
pulp) whites of three eggs, beaten stiff; juice of two lemons,
one tablespoon gelatine (let stand in teacup of water one
hour). Add all ingredients to syrup when cold, adding eggs
last. — Mrs. Henry A. Y eager.
122 ICES AXD ICE CREAM
One pint whipped cream, one cup granulated sugar,
one cup of strong coffee, the yolks of three eggs. Beat
yolks, add the coffee hot; let it boil one minute. When
cold put in the sugar and whipped cream; pack in freezer
and leave covered with ice and salt for seven or eight hours.
Do not stir after putting in freezer.
Beat the yolks of eight eggs until light; add one cupful
of syrup. Place the mixture on a slow fire and stir constant^
until the eggs have thickened enough to make a thick
coating on the spoon. Turn it into a bowl and beat with
a whip until it is cold, it will then be very light; add a
teaspoon of vanilla. When the custard is cold, add a pint
of cream whipped to a stiff froth, (if any liquid has drained
from the cream, do not let it go in), stir these lightly to-
gether, turn the mixture into a mold holding three pints.
Pack in ice and salt for four hours.
Maple Parfait is made the same way, using maple syrup
in place of the sugar syrup, and omitting the vanilla
flavoring. — Mrs. T. R. Paxton.
One large pineapple, grated and mixed with three
quarts of water, one ounce gelatine, dissolved; four lemons,
whites of six eggs, beaten to a stiff froth and added last.
Allow three cups of sugar to each quart of water, then freeze.
Prepare two cups of peach pulp and add one-half cup of
sugar cooked in very little water — about one-eighth cup.
Add two tablespoons of gelatine (dissolved in one-
quarter cup of water) to the hot syrup and stir till dissolved.
Then add the peach pulp; cool and add two cups of whipped
ICES AXD ICE CREAM 123
cream (measured after it is whipped) , a little"^ powdered
sugar (if mixture is not very sweet), and a teaspoon of
bitter almonds. Put into a mold and pack in ice and salt;
freeze without stirring. — Mrs. T. R. Paxton.
MELON AND PEACH BOMBE.
Mix one cup of mashed peach pulp with one cup of whipped
cream; add two tablespoons of sugar and a very little
salt. Line a very cold mold with this mixture, pack in ice
and salt and let it stand for one-half hour. Then remove
cover of mold and fill with tiny pieces of cantaloupe or
sweetened peaches. Replace cover, re-pack and let stand
three or four hours.
Yolks of five eggs, three-fourths cup maple syrup, one-
fourth teaspoon lemon. Boil in double boiler until it is
thick and then beat until cold. Stir one pint of whipped
cream into the eggs lightly; turn the mixture into a tin
mold, holding about three pints; butter a piece of paper
and cover before putting on lid. Pack in ice and salt for
four hours. — Mrs. Schilling, Berkeley, Cal.
One and a half pint cream, one and a half dozen mac-
aroons, one and an eighth cup of sugar, one and an eighth
cups of water, six eggs. Boil sugar and water together,
without stirring, until it threads from the prongs of a fork;
beat the yolks and whites separately until very light. Mix
together, add the hot syrup, and beat till cold and creamy;
add vanilla and the juice of one and one-half oranges, and
just before packing on the ice, stir in the whipped cream.
Brown the macaroons in the oven, and when cold, roll fine.
Butter lightly a melon-mould and sprinkle it well with
124 ICES AND ICE CREAM
the crumbs, then pour in the tortoni, and if any crumbs
are left, sprinkle them on top of the cream. Put on the lid
of mold, covering the edge with a strip of buttered paper
to prevent salt getting in. Pack in ice and salt for three
hours. When ready to serve, turn out on dish.
In order to shut in the juices, meat should at first be
subjected to a high degree of heat for a short time. A crust
or case will then be formed on the outside by the coagula-
tion of the albumen, after which the heat should be lowered
and the cooking proceed more slowl}^
For baking, the oven should be very hot for the first few
minutes only; for boiling, the water must be boiling and
covered for a time, and then placed where it will simmer
only; for broiling, the meat should be held close to the
coals at first, and then farther away.
Tough meats are better boiled.
Dark meats should be served underdone or red; the white
meats thoroughly cooked but not dried.
Clean meat by wiping it with a wet cloth, but do not
put it in water.
Do not salt it till it is nearly done.
Do not pierce the meat with a fork while cooking, as it
lets out the juices.
Round or sirloin steak. Trim off all fat and spread out
in a dripping pan; sprinkle with salt and pepper and dredge
with flour. Place bits of butter over the steak, using about
as much as when broiling; just enough hot water in the pan
to moisten the flour. Bake half an hour in a quick oven.
After taking up the steak a little water may be added, and
a thickened gravy made. — Mrs. A. J. Snoke.
SPICED TOMATO BEEFSTEAK.
Take a very thick steak from the round of beef, cut gashes
into it with a knife and fill with powdered crackers, spices
and bits of butter; roll up and tie with a string; put a
quart of canned tomatoes in a saucepan, lay the roll of
beef in it, let it cook slowly for two hours, untie the roll,
serve on a platter with the tomato about it. — Mrs. John
FRICASSEE OF BEEF.
One round steak cut two inches thick, two onions, two
slices of bacon. Cut steak in blocks two inches square;
cut onions in slices; put bacon in skillet and fry to a
cracklin; put in onion as soon as grease begins to melt
in the bacon and take out when yellow. Remove onions
and cracklin into a saucepan; put squares of beef into lard
and brown (quickly) on all sides; put into saucepan with
onion and cracklin. For every two teaspoons of grease
left in skillet, add two teaspoons of flour and one cup of
cold water; stir until thickened, pour over the mixture
in saucepan and let it simmer for two hours (or until the
meat is tender), then season with salt and pepper before
serving. — Miss Ethel Lucas.
Have a thick round of beef, cut out the bone and cut off
the fat and gristle; pound; salt and pepper, and spread
one-half inch thick with good bread dressing; roll, tie
the ends securely and the center part lightly; put in a
baking pan with one pint of boiling water and a large table-
spoon of butter. Bake one hour, basting frequently;
turn once while baking. Cut in slices an inch thick and
serve with gravy. — Mrs. Lucius Emhree'.
Two pounds round steak, chopped fine; six soda crackers,
two eggs, one-half cup sweet milk or cream, (if milk, use
butter,) pepper, salt, sage or onion to suit the taste; make
into a loaf and bake. — Mrs. John Hall.
Two pounds round steak, one-fourth pound suet, seven
square crackers well pulverized, one cup sweet milk, three
eggs, well beaten; season with salt, pepper and onions,
chopped fine if you like. Mix with the hands into a loaf,
and bake one and one-half hours. — Mrs. Charles Maxwell
Chop fine a piece of meat, both fat and lean; add grated
bread crumbs, onions and parsley, minced fine; season
with salt, pepper and grated nutmeg. Mix all together
and moisten with a well beaten egg; roll in balls, flour and
fry. Serve with the following tomato sauce:
One quart of tomatoes, two tablespoons butter, two of
flour, two of cloves, and a small slice of onion. Cook
tomatoes, onion and cloves ten minutes, heat the butter
in a frying pan and add the flour. When smooth and brown ,
stir in the tomatoes and cook ten minutes, and rub through
a strainer. — Mrs. Chas. Maxwell.
STEAK AND MUSHROOMS.
Select a nice sirloin steak and broil over a clear fire;
pepper, salt and butter, and put on a dish to keep hot.
Open a can of mushrooms, cut each one in two, and put in
a saucepan in which a tablespoon of butter is rubbed
smooth with a tablespoon of flour, half a cup of boiling
water, and a little salt and pepper. Let mushrooms become
heated through and pour around the steak. — Mrs. Paxton.
Place the clean cut side of the meat upon a smoking hot
pan which is over a quick fire. Press it close to the pan till
it is seared and slightly brown; reverse the meat, and in
the same manner sear the other side. Season and put at
once in the oven, which has a steady heat, and leave it
undisturbed till done. A five pound roast will require
one hour and a quarter. — Mrs. Robt. Douglass.
POT ROAST OF BEEF.
Lay a piece of boneless beef in a broad pot containing
one pint of boiling water; sprinkle with salt and a few
pieces of onion; cook on a slow fire, turn the meat once or
twice and allow about fifteen minutes to the pound for
cooking. When done, put in a dripping pan and brown
slightly in the oven, while the gravy is cooling sufficiently
to allow the grease to be skimmed from it. Thicken the
gravy with browned flour, boil up once and add a dash of
catsup; pour part over the meat and the rest in the gravy
dish. — Mrs. T. R. Paxton.
Take one-half cupful of salt pork, one-half cupful each
of carrot, turnip, onion and celery, all cut into dice. Mix
them together and spread them on a baking dish, reserving
one-half cupful for the top of the meat. On the bed of
vegetables place a piece of beef cut from the under or
upper side of the round, weighing five or six pounds.
Dredge it with flour; place it in a hot oven to brown for
twenty to twenty-five minutes; then add two cupfuls
of stock or water, a bunch of herbs, consisting of parsley,
six peppercorns, three cloves, one bay leaf. Spread the
one-half cupful of vegetables over the meat; add a half
teaspoonful of salt to the pan, cover it closely with another
pan, and cook slowly for four or five hours.
BEEF A LA MODE.
Order from the butcher a solid chunk of the round, six
or eight inches thick, and weighing about seven pounds,
from which the bone has been extracted. Bind it into
shape with a band of stout muslin, fastening this securely
with strong twine. This is especially necessary, as the
meat swells in cooking. Cut into long, narrow slices
half a pound of fat salt pork, and thrust these strips perpen-
dicularly through incisions made in the beef with a small
sharp knife. Place these lardoons not more than an inch
apart, and be careful that they protrude a little on each
side of the round. This finished, cram into other slits
and rub into the top of the beef a force meat made of bread
crumbs and a little pork, chopped fine, highly seasoned
with allspice and mace, and wet well with vinegar. Place
the prepared beef in a large pot, with a closely fitting top,
cover with hot water, and cook slowly for three hours.
Let it cool in the gravy under a heavy weight. The next
day remove the string and band, and it is ready for the
table. Slice horizoti tally. Excellent. — Mrs. T, R. Paxton.
Boil four pounds of fresh lean beef until tender. When
done, grind, season to the taste with pepper and salt,
moisten with a mixture composed of one part butter to
three of water, adding cautiously. Press hard in a mold; let
stand with a weight on it until ready for use. — Mrs. S. E.
Get a piece of corned beef, not too fat, and soak over
night in cold water; put on the stove in plent}^ of water
and cook about twenty minutes to the pound.
CORNED BEEF HASH.
Chop cooked corn beef, using some fat; chop some cold
boiled potatoes; mix the two together in equal proportions.
Season with salt, pepper and onion juice if liked; put a
tablespoonful of butter in a frying pan with as much
milk, stock, or hot water as will be required to moisten
the hash; add the chopped meat and potatoes. Mix them
together with care not to mash the potatoes. Cover and
cook slowly for half an hour, or until a crust has formed
on the bottom of the pan; then turn it onto a hot dish,
like an omelet. Hash should not be like a mush, but
meat and potatoes quite distinct. — Adrs. Paxton.
Boil a fresh tongue until you can run a straw through it
with ease. Make a liquor of one can of tomatoes, a quart
of water, four slices onions, a bunch of thyme, parsley,
dozen cloves, salt and pepper to taste. This must be cooked
thoroughly about two hours. Brown the tongue by dredging
flour over it with a little butter; then put it in the pot
with the prepared sauce and cook for about half an hour.
Before dishing, add a wineglass of sherry. Place the
tongue in a dish and pour the gravy over it.
CHILI CON CARNE.
First fry two onions, in two tablespoon fuls of butter,
to a light brown; add one pound of chopped round steak,
one can of kidney beans, one-half can. of tomatoes, one
teaspoon of salt, one teaspoon of chili powder. Cook all
together fifteen minutes. Serve with buttered crackers.
This is extra fine.- — Mrs. Seth Ward, Jr.
Chop about one pound of cooked veal and half a pound
of cooked fresh pork; mix well together, adding one-half
cup of cracker crumbs, salt, pepper and sage; also two
tablespoons of milk in which two tablespoons of butter
have been melted, and moisten the whole with one well
beaten egg. Form into rolls, dip them in beaten egg, and roll
in cracker crumbs and fry a delicate brown. ^Mr5. Oscar
Take a twenty five cent veal roast, and with it grind
three small tomatoes, two small onions, add a pinch of
sage, salt and pepper, three eggs, one cup of browned
bread crumbs or com meal, two tablespoons of drippings
or butter, (the former is better). Place in a pan, grease
well, and sprinkle over with com meal. — Mrs. Agnes Dorsey.
Four pounds of round steak of veal, one pound of rather
fat pork, three eggs, one-half cup milk, seven crackers,
pepper and salt. — Mrs. E. B. Funk.
Leave the cutlet whole or cut it into pieces ; dredge with
salt and pepper, dip in egg and cover with bread crumbs
or with flour. Cook until well browned on both sides.
Three pounds of veal, one-half pound of ham or one
quarter pound of salt pork, two eggs, one cupful of fine
bread or cracker crumbs, one teaspoon of salt, one-half
teaspoonful of pepper, one teaspoon of onion juice, one-
half teaspoon of ground mace, one-half teaspoon of allspice.
Chop the veal and pork very fine, mix into it the other
ingredients, and mold into a loaf and put in baking pan.
Baste it with beaten egg, and sprinkle it with bread crumbs.
Cook in moderate oven for two hours, basting several
times with melted butter and water.
STUFFED SHOULDER OF VEAL.
Have the blade removed and fill the space with a stuffing
made of bread crumbs, lemon juice, chopped salt pork,
salt and pepper, and an egg. Sew up the opening and roast.
PORK CHOPS WITH APPLES.
Pare and quarter good baking apples and place in a
baking dish; sweeten as for apple sauce. Place pork chops
on top of the apples, seasoned with salt and pepper, and
bake three quarters of an hour. — Mrs. Harold Barnes.
Pour a cup of boiling water on the piece of lamb, sprinkle
with salt, pepper and flour. Allow fifteen to eighteen
minutes to the pound and baste frequently. Serve with it
mint sauce, and green peas or asparagus for vegetables.
Chop a bunch of mint, put it in a bowl and with the back
of a silver spoon rub into it a salt spoon of salt, half as
much pepper and a tablespoon of white sugar. When the
mint is well bruised and all well mixed, add by degrees
three tablespoons of vinegar. Stir well before serving.
FRIED LIVER AND BACON.
Cut the liver into slices one-half inch thick; la}^ them
in boiling water for a few minutes, then dr}'- and cover
them with flour and a little pepper and salt. Lay in a hot
frying pan very thin slices of bacon. When the bacon is
crisp, remove it and put in the slices of liver in the same
frying pan. Cook till thoroughly done, but not dried.
Remove the liver and to the fat in the pan add a spoonful
of flour; when the flour is brown add enough water, slowly,
to make a thick sauce. Pour the sauce over the liver, and
place the bacon around it. The bacon should be cut thin
and cooked quickly; the liver cut thick and cooked slowly.
— Mrs. Paxton.
ROAST PORK WITH CELERY DRESSING.
Take four to six pounds of the round, wash, and thor-
oughly rub with salt. and flour; place in roaster and allow
from thirt}^ to forty minutes to the pound for roasting in
moderate oven. One hour before serving, take from oven
and place on the roast a dressing made as follows: One
quart of bread crumbs, moistened with hot water; add
butter size of a large egg, salt, and pepper to taste, and
one cupful of celery cut in small pieces. Return to oven
one 'hour and brown.— Afr5. Annie Grace Brockett.
SCRAPPLE— AN OLD PENNSYLVANIA DUTCH DISH.
Clean and boil a hog's head until done. First take out
brains and set aside; clean tongue and boil with the head;
you can also add a few lean pork scraps, or beef and pork.
Trim off some of the fat from the head. When done, let
cool and remove bones and strain liquor. Let stand over
night for liquor to cool. Remove all fat from liquor next
morning, and bring liquor to boiling point. Grind or chop
the meat fine. To the boiling liquor add enough com meal
to make a thick mush, add the brains and cook well; be
careful it does not scorch or bum. Add the meat to the
mush, also salt and pepper to taste, sage and caraway seeds,
also a few celery seed improves the taste. Mold in. deep
dishes; when cold slice and fry as you would mush but only
slightly grease the frying pan. Will cook in a few minutes.
Is fine for breakfast when one is in a hurry on a cold morning.
— Mrs. Jas. Buchanan.
TO FRY PICKLE PORK.
Slice pork very thin and soak in warm water for a few
minutes; beat up an egg in which dip the pork, then roll
in flour and fry a light brown. — Miss Jennie Mitchell.
Soak boiled ham in cold water over night, scrape and clean
well in the morning. Place in large vessel, cover with cold
water and let simmer slowly, (adding water to keep it
covered while cooking). Take from the boiler, trim thor-
oughly, put in a dripping pan, sprinkle with sugar, place
in the oven to brown, add a teacup of vinegar and baste
often. — Mrs. Carrie Evans Smith.]
BAKED OYSTER LOAF.
Take a square loaf of baker's bread, cut off the top crust
carefully in one piece, take out all the inside of the loaf
close to the crust; have ready a quart of oysters, scalded
sufficiently to plump them, put them in the loaf just as
you would prepare escalloped oysters, using cracker crumbs
and oysters alternately together, with butter, pepper, salt
and hot milk, mixed with the liquor drained from the oysters
before scalding. Bake one half -hour, in a moderately
hot oven; leave off top crust until the last ten minutes.
Serve very hot. — Mrs. Carrie E. Smith, Crawfordsville, Ind.
These are made by first draining the oysters, season-
ing them with salt and pepper, and then cutting fat bacon
into very thin slices and wrapping a big oyster in each slice,
fastening it with a wooden tooth pick. The frying pan
must be very hot before the oysters are put in and they
must be cooked long enough for the bacon to be crisp.
They are to be served on small pieces of toast very hot. —
Mrs. Roht. Douglass.
Put on the oysters in their own liquor in one sauce [pan
and some cream in another; while the oysters are coming
to a boil, cream up some butter and flour and add to the
cream so that when boiled it will be quite "pasty", then
drain oysters and put them in the cream. If they seem
too thick, add a little of the oyster broth, it improves
the flavor; be careful not to get it too thin so it will run. —
Mrs. Josephine Sheets.
•One dozen oysters; make a batter of one teacup of milk,
two tablespoonfuls of flour, one egg; dip oysters in batter
and roll in cracker crumbs; fry in butter. — Oscar Mowry.
One dozen puff paste shells, one pint of oysters; heat
the oyster liquor with one teacup of cream, two tablespoons
butter, thicken with two even tablespoons flour, season
with salt and. pepper; put in the oysters and cook five
minutes; heat the shells in the oven, put on plates, and fill
with the oysters and cream. — Mrs. Paxton.
Line a deep dish with rich pastry, dredge with flour,
pour in one pint oysters, seasoned we'll with bits of butter,
salt and pepper, and sprinkle flour over; pour on some of
the oyster liquor and cover with a crust, having an opening
in the center to allow the steam to escape. — Mrs W. M.
One quart oysters, one large breakfast cup of cracker
or bread crumbs, the crackers being nicer if freshly toasted
and rolled hot; two large spoonfuls of butter, one teaspoon
of salt, half teaspoon of pepper, one saltspoon of mace.
Mix the salt, pepper and mace together; butter a pudding
dish; heat the juice with the seasoning and butter, adding
a teacup of milk, (or cream if it can be had, though water
will answer); put alternate layers of crumbs and oysters,
filling the dish in this way; pour juice over and bake in
a quick oven twenty minutes. If not well browned, heat
a shovel red hot and brown the top with that, as longer
baking toughens the oysters. — Mrs. A.M. Campbell.
OYSTERS • 137
One pint of oysters, (saving liquor,) chop oysters fine;
one tablespoon of flour, one tablespoon of butter, liquor,
yolks of two eggs, one-half cup of cream, crackers rolled
fine and put in until stiff enough to make into cakes. Fry
in boiling lard. — Mrs. Rollin Branham.
Seven teaspoons tomato catsup, seven teaspoons vinegar,
seven teaspoons lemon juice, one teaspoon salt, seven tea-
spoons grated horse-radish, fifteen drops Tobasco sauce.
Put two or three teaspoonfuUs in each glass filled with
oysters. — Mrs. Samuel Miller.
Two heaping teacups of flour, one teaspoon of salt, two
heaping tablespoons of lard, mixed well through the flour;
add enough water to make the dough not too soft. Take
half of the dough for the upper crust, roll thin and put
lard in small pieces over the crust and fold once, the lard
inside; make this in a round ball, and roll out the size of
the pie pan. Add a little lard in small pieces on top of the
crust. — Mrs. Mary E. Kidd.
One cup of butter, two cups of sugar, three eggs, two
tablespoons of flour. Stir together and bake with bottom
crust only. This is sufficient for two pies. — Mrs. E. M.
Three eggs, one-half cup of butter, one-half pint of sugar,
one-half pint cream or milk, one heaping tablespoon of
flour, one teaspoon of vanilla.
Cream butter and sugar, add yolks of eggs, flour, vanilla,
and lastly, milk. Cook in double pan until thick. Put crust
on pie pan, prick it to keep from blistering, and bake a nice
brown. Spread the custard in the crust, put beaten whites,
mixed with three tablespoons of pulverized sugar, on top.
Return to the oven and brown.
One and two-thirds cup ripe currants, one cup of sugar,
one tablespoon of flour, one egg. Bake with one crust.
140 PASTRY '
SPONGE CAKE PIE.
Two eggs, one cup sugar, one and one-half cups flour,
two tablespoons of cream, one tablespoon of baking powder;
flavor with vanilla and bake in three pie pans.
CREAM FOR ABOVE PIE.
Two eggs, one cup of sugar, two tablespoons of flour,
two tablespoons of butter, one-half cup of milk. Cook until
thick, split the pies open and fill with this cream. — Mrs.
J . C. Kimball.
Whites of six eggs, half a teacup of butter, two teacups
of white sugar, one-fourth of a teaspoon of soda, half a
teaspoon of cream tartar, two heaping tablespoons of flour.
Put the cocoanut milk in a teacup and fill with sweet milk.
Put soda in the milk and the cream tartar in the flour.
Beat sugar and butter together, then add milk and flour,
one large cocoanut, grated; and stir lightly, then add the
beaten whites of eggs. Enough for three pies. — Mrs.
George P. Kidd.
Yolks of two eggs, two heaping tablespoons flour, one-
half cup sugar, one cup milk, small lump of butter. Cook
like a custard, flavoring to taste and pour on crust which
has been previously baked. Beat the whites of the eggs,
add two tablespoonfuls of sugar and put on top of pie.
Brown in the oven. — ''Annie.''
One pint of milk, one cooking-spoon of butter, heated to
a boiling point; beat four yolks with one cup of white sugar,
three tablespoons of flour and flavoring. When very light,
stir in one-half cup cold milk and then pour into the boiling
milk, stirring steadily till done. Pour into a baked crust,
spread whites on top. — Mrs. George P. Kidd.
WHIPPED CREAM PIE.
One teacup of thick cream, sweetened with white sugar
and made very cold; flavor with vanilla and beat until as
light as eggs for frosting. Make crust moderately rich,
prick well with a fork to prevent blistering; bake; spread
on the cream and to add a finish, put bits of jelly on top.
— Miss Sarah McAfee.
CREAM SPONGE PIE.
Three eggs, one cup white sugar, one cup of flour, one-
half cup sweet milk, one teaspoon baking powder in the
flour. This is baked in pie pans and makes a nice sponge
cake. When done, split and spread this cream between
CREAM PREPARATION FOR PIE.
Three eggs, one cup sugar, one-half cup of flour, one pint
sweet milk, butter the size of an Qgg. Boil over water till
thick.— Mr5. John B. Hall.
One pint sweet milk, two eggs, two tablespoons sugar,
one tablespoon of flour, flavor with vanilla or nutmeg.
Bake in a pan lined with a good crust, in a moderate oven,
till light brown. — Mrs. James McCormick.
One cup of sugar, creamed with one tablespoon of butter;
add flavoring and the well beaten yolks of two eggs. Bake
with undercrust till almost done when cover with the beaten
whites flavored and sweetened. Return it to the oven and
brown. — Mrs. G. Jerauld Welborn.
One cup of jam, one cup of butter, creamed; three-
fourths cup of sugar, yolks of six eggs, beaten light, and
whites of six eggs, beaten, on top. — Mrs. S. A. Dorsey.
One-half pint of sugar, two tablespoonfuls of flour, one
teaspoonful of butter, yolks of two eggs, one-fourth cake
of Baker's chocolate, one and one-half cups of cold water.
Cook until thick, then flavor with vanilla and pour into
a baked crust. Whip the whites of eggs, add two table-
spoonfuls sugar; pour over the top and brown. — Miss
ICE CREAM PIE.
One-half cup of sugar, two scant tablespoons of flour,
one and one-half cups of sweet milk. Cook this in a double
boiler until thick, then stir in the beaten whites of two
eggs, and flavor with vanilla or lemon. Pour this into a
baked pie crust, and just before serving fill up with whipped
cream. — Miss Ella Kern.
Four tablespoons of grated chocolate, one pint of water,
yolks of two eggs, two tablespoons of com starch (or flour),
six tablespoons of sugar; boil until thick; add one teaspoon
of vanilla. Bake the crust first; pour in the chocolate,
beat the whites of the eggs with a little sugar, spread over
the toi3 and brown. — Miss Ruth Woods.
Line a pie pan with a crust made of one-half cupful of
lard, one-fourth cupful of water, one and one-half cupfuls
of flour and a pinch of salt. If a pan the same shape as
the pie pan is placed on the crust while baking, the crust
PASTRY . 143
will be smooth and free from puffs when done. For the
filling grate one-half teacup of chocolate and stir smoothly
in one cupful of hot water. Add one tablespoonful of butter,
one cupful of sugar, the beaten yolks of two eggs, and vanilla
to flavor. Dissolve two tablespoons of com starch in a
little water, add and cook all until smooth and thick.
Pour into crust and when cool spread with frosting made
of the beaten whites of the eggs, sweetened with two table-
spoonfuls of sugar. Brown in the oven.
BUTTER SCOTCH PIE.
Two cups brown sugar, yolks of three eggs, two table-
spoons butter, same of flour. Beat the whites of the eggs
with three tablespoonfuls of powdered sugar, and spread
over the top and brown in the oven. — Mrs. Robt. Warnock.
Three eggs, one cup of sugar, one-half cup good. apple
vinegar, one heaping tablespoon of flour, lump of butter
size of an egg, and one-half cup of hot water. Beat the
yolks of the eggs with the sugar, add butter and hot water,
and the juice of one lemon with the vinegar. Mix the
flour smooth with a little water, and add the other ingredi-
ents. Bake with one nice crust. Beat whites of eggs
with a little sugar, spread on top and return to the oven
to brown. This makes two pies. — Mrs. Maxivell.
Two teacups sugar, one-half cup of butter, three table-
spoonfuls of flour. Beat well together, then add the yolks
of six eggs and white of one; the juice and rind of two
lemons, and last, a teacup and a half of sweet milk. This
makes two pies, using the whites of eggs for the top. — Mrs.
Mary F. Welborn.
One cup sugar, three eggs (yolks of three eggs, white of
one), cup of water, heaping tablespoon cornstarch or flour,
one lemon, juice and rind. — Mrs. Virginia Moore.
One and one-half teacups sugar, or.e and one-half teacups
sweet milk, five eggs, one tablespoon butter, two lemons.
Beat the yolks, butter and sugar till light, then grate the
rind and squeeze the juice of the lemons, and lastly, the
milk. Spread whites, mixed with five tablespoons powdered
sugar on top. — Mrs. Thos. R. Paxton.
Two eggs, two-thirds cup of sugar, one tablespoon of
flour (scant), butter the size of a hickory nut, the juice of
one lemon pressed out into a cup three-fourths full of water.
Beat together all the ingredients, except the whites, which
should be stirred in just before putting in the pan. — Mrs.
RHUBARB CUSTARD PIE.
One cup of chopped rhubarb, one cup of sugar, yolks of
two eggs, a little grated nutmeg, little flakes of butter
over the pie after this is in the pan. Make a rich pie crust;
after it is baked put the beaten whites of the eggs and one
tablespoon of sugar over the top and brown. — Mrs. L.
One grated lemon, one cup sugar, yolks of three eggs,
a small piece of butter, three tablespoons of milk and
two teaspoons cornstarch. Beat all together and bake.
Beat the whites with three tablespoons of sugar; place on
top when done, and brown. This makes one pie. — Mrs.
P. F. Mauck.
"AUNT LUCY'S" LEMON PIE.
Yolks of four eggs, a saucerful of sugar, butter the size
of an egg, one-half cup of milk, the rind and juice of three
lemons. Mix the cream, butter and sugar, add the yolks,
well beaten; then the milk, a little salt, and a grating
of nutmeg with a few pieces of citron cut very fine; finally
the juice and rind of the lemons. This quantity makes
about eight pies, and is preferable to other lemon pie
recipes because it does not require any cornstarch. These
should be baked in little individual pie pans and served,
like tarts, one to each person.
One well-beaten egg, one-half cup sugar, one-half pint of
rich milk or cream, two tablespoons of pumpkin, a little
salt. Stir well and season with cinnamon; bake in hot oven.
— Mrs. S. F. Braselton.
Boil seven and one-half pounds of meat, three and one-half
pounds suet. When meat is almost done put in the suet
and let it cook; one-half bushel of good apples, chopped
fine; six pounds of raisins, two ounces of ground cinnamon,
one ounce of ground cloves, eighteen pounds of sugar;
mix all thoroughly and put in jars. It will keep all winter
without fermenting. More fruits and flavorings can be
added if desired. If too dry, moisten with a little water
or syrup. — Mrs. Sarah Dorsey.
Three pounds of boiled, lean meat chopped fine; mix with
it three pounds of chopped beef suet and sprinkle in one
tablespoon of salt. Chop fine six pounds of apples, stone
and chop four pounds of raisins, two pounds of currants.
Mix all thoroughly. Season with ground cinnamon, nut-
meg, cloves and a little mace, one quart of brown sugar,
one quart of Madeira wine, and one-half pound of citron. —
Mrs. W. M. Duncan.
The wife of Governor Fitzhugh Lee, of Virginia, was a
famous cook, and it is said, this is how she made mince
Two pounds beef, two of currants, two of raisins, one
potind of citron, two of beef suet, one and a half of candied
lemon peel, four pounds of apples, two of Sultana raisins,
four of sugar, two nutmegs grated, one quarter ounce
cloves, half ounce cinnamon, quarter ounce mace, one
quart sherry or good home-made currant wine, one quart
good brandy, one teaspoonful of salt, the juice and rind
of two lemons and of two oranges. Simmer the meat
gently till tender, and when perfectly cold chop fine.
Stone the raisins, shred the citron, pare, core and chop the
apples, chop the suet fine. Mix the dry ingredients together,
then add the juice and rind of the oranges and lemons.
Pack in a stone jar, pour on the wine and brandy; cover
close and keep cool. This will keep all winter. When
wanted for pies, thin with cider or wine. — Mrs. J. E. Mc-
Cullough , Indianapolis , Ind .
Two pounds of suet, chopped fi^e; two pounds of raisins'
two pounds of currants, one-half pound of citron, one
tongue, boiled and chopped; juice of four lemons, and canned
fruit juices if on hand, spices to taste; add as many pounds
of apples as are found in the above mixture; sweeten with
brown sugar and molasses; last, add the cider. — Mrs. A.
One pound raisins, chopped fine; one-half pound butter'
three cups of sugar, three tablespoons flour, three teacups
of hot water, the juice of three lemors. This is sufficient
for five pies. — Mrs. L. L. Kern.
Three teaspoons of baking powder sifted into one quart
flour, one tablespoon each of butter, lard and sugar, and one
teaspoon salt. Beat the yolks of two eggs with one-half cup
of milk and then mix all together; roll thin and bake in
double layers in a quick oven. Split the layers and spread
with berries slightly crushed and sweetened. Pile up and
serve with cream. — Mrs. J. W. Kurtz.
Nearly fill a pudding dish with pared sliced peaches;
cover with biscuit dough nearly one inch thick; set on top
of the range, tightly covered with a pie pan or lid so that
the crust may cook by the steam from the fruit. When
done (try with a broom straw) cut a slit in top big enough
to pour in one cup of sugar, one-half cup of boiling water
and two tablespoons of butter melted together. Set in
oven until crust is brown. The sugar, water and butter,
together with the peach juice, make a delicious sauce. —
Mrs. T. R. Paxton.
One pound of flour, three-fourths pound of butter,
three-fourths pound of sugar, yolks of two and white of one
egg. Cream the butter and sugar, add the eggs, then the
flour, making a rich soft dough. Roll very thin, cut and
moisten the top with the remaining white of an egg.
Cover with fine white sugar and cinnamon mixed. Have
ready one-half pound of blanched almonds; split the kernels
and lay several pieces on top of each cake. Bake in a quick
oven. — Mrs. J. H. Miller.
ORANGE SHORT CAKE.
Take one quart of flour, two teaspoons of baking powder,
a good teacup of butter, a pinch of salt; moisten with water.
Divide dough in four parts, roll thin and bake two in each
148 • PASTRY
pan, putting bits of butter between. Have ready one-half
cup of butter, and ore cup powdered sugar beaten to a
cream. When the cakes are cold, spread one side of each
with it. Have six oranges and one lemon, peeled and cut
into small pieces, add one cup sugar, and just before serving
put between the layers. — Mrs. J . T. Fleming.
One egg, two tablespoons sugar, one tablespoon butter,
three tablespoons milk, one teaspoon baking powder,
flour to stiffen. Bake in layers. — Mrs. V . L. Springer.
Soak two cups of raisins in cold water, then plump them
in same water made hot; seed and chop them; add the
juice of one lemon, one cup of cold water, and one-half
cup of sugar. Fill under crust, dredge with flour, dot
with a very little butter, and sprinkle with grated rind of
the lemon. Cover with lattice crust and bake fifteen min-
Make two round layer cakes of sponge or cup-cake;
spread between them a layer of pastry cream, or of choc-
olate filling; dust the top with powdered sugar in crossed
lines to imitate strips of pastry.
PASTRY CREAM FOR WASHINGTON PIE.
- Boil with a pint of milk or water, five tablespoon fuls
of sugar; add two tablespoon fills of cornstarch, the yolks
of five eggs, and a tablespoonful of butter. Stir until
thickened, and when partly cool spread it on the cake.
CHOCOLATE FILLING FOR WASHINGTON PIE.
Mix a half cupful of milk and a cup of sugar, and stir
until the sugar is dissolved; then add an ounce of shaved
chocolate and the beaten yolks of two eggs; stir until it
is thickened. Flavor with one-half teaspoonful of vanilla,
and let it partly cool before spreading upon the cake.
Wash cucumbers in cold water; wipe dry; put in jars a
layer at a time, with whole cinnamon, cloves and peppers,
dill, laurel leaves, celery, mustard seed, horse-radish and
a small lump of alum. When filled, put jars in hot water.
To one gallon of vinegar put one pint of sugar, one cup of
salt; boil, skim, pour over pickles boiling hot. Seal while
hot. — Miss Alice Welborn.
Slice tomatoes, onions, cabbage, cucumbers, etc.; let
stand three days in weak brine, then drain twenty-four
hours. Take vinegar enough to cover them, and when
boiling hot add ten cents worth of mustard and ten cents
worth of tumeric; add black pepper and cayenne pepper to
taste, and one pint flour, mixed together with cold vinegar,
and pour into the hot vinegar. Let boil, and pour over
pickles. Add sugar if you like. — Mrs. Roger Moore.
One peck of green tomatoes, fifty good sized cucumbers,
twenty large white onions. Wash tomatoes, cut away a
small piece from each end, slice and place in a wooden
bowl, chop fine; place in a jar and mix in one-half pint of
salt; let stand over night. Pare cucumbers, quarter, and
take out seeds, cut into very small pieces, place in another
jar, mixing in a half pint of salt; let stand over night. Peel
the onions, cut very thin with a sharp knife, place in a
jar, adding a cup of salt; let stand over night. The next
day drain thoroughly, place again in separate jars, cover
each with cold weak vinegar; let stand twenty-four hours.
Then drain well, pressing hard to extract all the juice;
place tomatoes in a porcelain kettle, boil from three to
five minutes in good vinegar; when cool, drain and press
all juice out again. Now mix onions, tomatoes and cucum-
bers all together with four green peppers and one cup of
grated horse-radish. To two quarts of best cider vinegar
add a heaping pound of brown sugar, and four heaping
tablespoons of the mixed spices; let come to a boil, skim,
and pour over pickles while boiling hot. Stir all together
with a wooden or silver spoon, then place in cans or gallon
jars while hot, and seal. Ready for use in a day or two. —
Mrs. James E. McCullough, Indianapolis, Ind.
SLICED TOMATO PICKLES.
One peck of green tomatoes sliced; mix with them one-half
teacup of salt; let stand twelve hours, then drain. Place
them in large porcelain kettle or new tin pan ; add one pound
of brown sugar, one-fourth pound of ground mustard, one
tablespoon of whole cloves, one tablespoon of allspice,
one-fourth pound of stick cinnamon, one large green pepper
left whole, six onions; cover with best cider vinegar and set
on stove. As soon as vinegar begins to get warm turn the
slices over and over until they are of a yellow color. Be
careful not to break them. When done pack in jars and
closely cover. Tomatoes for these should be entirely green.
— Mrs. W. D. Downey.
GREEN TOMATO PICKLE.
One peck green tomatoes, one-half peck ripe tomatoes,
one dozen red peppers, one dozen green peppers, one dozen
yellow cucumbers, one-half dozen onions, four medium size
cabbages, six bunches celery, one teacup grated horse-
radish. Chop separately, salt to taste, and let drain over
night. Add one gallon vinegar in the morning, two pounds
brown sugar, one-half ounce tumeric, four tablespoonfuls
white mustard seed, two tablespoonfuls ground cinnamon.
Cook one-half hour, and seal while hot. This will make one
dozen quarts. — Mrs. Samuel Stewart.
Two gallons green tomatoes, chopped fine; one gallon
cabbage, chopped fine; two ounces whole black pepper,
two ounces whole cloves, two ounces whole allspice, two
ounces celery seed, one ounce mustard seed, two ounces
tumeric, one and one-half gill of salt, two gills sugar, six
large onions, two gallons vinegar. Boil twenty minutes,
seal hot. — Airs. E. Maxwell.
Take one quart of raw cabbage, chopped fine; one quart
of boiled beets, chopped fine; two cupfuls of sugar, one
scant tablespoonful of salt, one teaspoonful of black pepper,
one teacup grated horse-radish. Cover with cold vinegar
and keep from air. — Mrs. Maxwell.
PLAIN CUCUMBER PICKLES.
Take half a gallon of water, into it put a cup of salt; in
this brine put two dozen small cucumbers and put a w^eight
on them so they will stay in the brine. Leave them in this
brine two days, take out and put them into a kettle with
enough water and vinegar to cover them, and let them
heat a little; now take out, put them in glass jars and fill
up with cold vinegar. If the vinegar is strong, add a little
water. If you want to use any kind of spices it will give
them a flavor. — Mrs. Fred J . Hall.
GREEN TOMATO PICKLES.— GOOD.
One peck green tomatoes, twelve large green peppers,
(remove the seeds), six medium-sized onions. Chop these,
(not grind) mix with one teacup of salt and let stand
over night. Then drain well and add one cabbage, chopped;
three bunches celery, cut in small pieces; two or three
red peppers. Mix all together and put on stove with one
quart of vinegar and one quart of water. Cook twenty
minutes, then drain and throw liquid away. Then take
two quarts of vinegar, one and one-half pounds of brown
sugar, two tablespoons each of mustard, cinnamon, cloves,
allspice and ginger. Cook an hour, then put in cans and
seal. — Mrs. Mary F. Welborn.
SPANISH PICKLES.— GOOD.
Cut two dozen cucumbers about one inch thick, one-half
peck green tomatoes vsliced, two dozen white onions sliced,
one-half dozen large green peppers, one-half peck green
beans; sprinkle with salt, and let stand twenty-four hours,
then drain off. Grate two roots of horse-radish, add one
pound of white mustard seed, five large red peppers, one
pound of ground mustard. Make a paste of one ounce
of tumeric, fifteen cents worth of ground cinnamon, ten
cents worth of ground cloves, and one bottle of olive
oil; sweeten to taste with brown sugar. Cover with hot
vinegar. Stir every da}'' for two weeks, then seal. — Mrs.
Cordelia Fre nch .
CHOPPED TOMATO PICKLES.
One-half peck of green tomatoes, chopped fine or ground;
sprinkle with one teacup of salt and let stand over night.
Chop one good sized cabbage, one-half pint grated horse-
radish, one tablespoon each of ground cinnamon, cloves,
allspice, ginger and black pepper, one pint of sugar, one-
half teacup of ground mustard, one-half dozen pods of
red pepper, not chopped. Mix all thoroughly, and cover
with cold cider vinegar. — Mrs. James McCormick.
SLICED GREEN TOMATO PICKLES.
One peck green tomatoes, six onions, six green peppers.
Slice together, cover with salt, and let stand over night.
Boil three minutes in vinegar. Draw off the vinegar, then
take two quarts vinegar, two cups of sugar, one-half cup
ground mustard, one-half cup of mustard seed, one table-
spoon of cloves, one of allspice, two of cinnamon, three of
salt. Boil one minute; seal. — Mrs. W. H. Lewis.
One peck of green tomatoes, two heads of cabbage,
two dozen green cucumbers, one-half pound of ground
mustard, two tablespoons of white mustard seed, two
tablespoons of celery seed, one teacup of sugar and one-
half gallon of vinegar. Chop cabbage and tomatoes with
chopping knife, sprinkle a teacup of salt over them, put
them in a colander and drain over night. Next morning
put all together in porcelain kettle, adding one teaspoon
each of ground cloves, cinnamon, spice, white and red
pepper. Put on stove and let come to a boil; mix all together
thoroughly and can. — Miss Kate Appenfield.
Put your cucumbers in a brine made of one part
salt, four parts boiling water. Pour hot over cucumbers,
cover and let stand twenty-four hours, and to every six
cucumbers put one small white onion in the hot brine.
When you take them all out of the brine wash them in
cold water and vinegar, half and half. Wipe dry on a soft
towel and put back in jars. Make a liquor of one quart
vinegar, two ounces of brown sugar, two sticks of cinnamon,
six cloves, two teaspoons of whole allspice, two teaspoons
of black pepper, and one tablespoon of white mustard seed.
Let boil five minutes and pour over the cucumbers, and
when cold tie up. — Mrs. George Moore.
Twelve large ripe tomatoes, four ripe or three green
peppers, four onions, two tablespoons salt, two cups sugar,
one tablespoon cinnamon, three cups vinegar. Peel toma-
toes and onions (chop separately) ; add peppers, (chopped)
with the other ingredients and boil one and a half hours.
Bottle and seal. One quart of canned tomatoes may be used
instead of ripe ones. — Mrs. Rollin Branham.
Two rounded teaspoons of mustard, one heaping tea-
spoon of flour, one teaspoon of sugar, pinch of salt, vinegar
to thicken. Pour boiling water over until thin enough. —
Mrs. Rollin Branham.
One-half peck of ripe tomatoes, peeled and sliced; four
large onions, chopped fine; six tablespoons of brown sugar,
two tablespoons salt, two cups of vinegar, two teaspoons
of ginger, two teaspoons of cinnamon, one-fourth teaspoon
of red pepper. Boil down sufficiently, and seal in cans
or bottles. — Mrs. Agnes Dorsey.
Thirty-six large ripe tomatoes, -stew and run through a
colander; twelve large green peppers, six large onions,
chopped fine; two tablespoons of mustard seed, seven of
salt, seven of brown sugar. Boil all together for two and
one-half hours over a slow fire, then add seven teacups of
vinegar. Boil one-half hour longer, and seal in bottles. —
Mrs. E. M. Richards.
Slice a peck of green tomatoes and six large onions,
one-half pint of salt, two pounds of brown sugar, one-half
pound of white mustard seed, two tablespoons each of
ground allspice, cloves, ginger, cinnamon and mustard,
one teaspoon of red pepper, (or a few red and green pepper
pods chopped fine), five quarts of vinegar, two of water.
Sprinkle salt over tomatoes and onions, let stand over night;
in the morning drain, and add the two quarts of water and
one quart of vinegar; boil twenty minutes or until tomatoes
have turned white, then drain. Boil four quarts of vinegar
with the other ingredients fifteen minutes, put in jars,
pour in dressing, tie several layers of paper over and set
in' a cold place. — Mrs. George Kendle.
Two dozen mangoes, ground or chopped fine, one bunch
celery, chopped fine, three dozen green tomatoes, chopped
fine, one dozen cucumbers, chopped. Mix all thoroughly,
and let drain one-half hour. Heat one-half gallon vinegar
with brown sugar and spices to taste. — Mrs. Robert Howe.
SPICED NUTMEG MELON.
Select melons not quite ripe, open, scrape out the pulp,
peel and slice; put the fruit in a stone jar, and for five
pounds of fruit take a quart of vinegar and two and one-
half pounds sugar. Scald vinegar and sugar together and
pour over the fruit ; scald the syrup and pour over the fruit
each day for eight successive days. On the ninth, add one
ounce stick-cinnamon, one of whole cloves and one of all-
spice. Scald fruit, vinegar and spices together and seal up
in jars. This pickle should stand two or three months be-
fore using. — Mrs. Paxton.
SPICED BLUE PLUMS.
One peck of blue plums, seven pounds sugar, one pint
vinegar, one ounce each of ground cinnamon and cloves.
Cook until thick. As the acidity of the fruit and of the
vinegar is not always the same, go by the taste, and add
sugar as it seems desirable. If the plums are freestones,
take out the stone and cook a little while, and use the
water to "start" the fruit. If not, take out the stones as
they rise to the top during the cooking process. Good.
Place bunches of grapes in can or jar; make a syrup of
vinegar and brown sugar, (four pounds of sugar to three
pints of vinegar); one ounce of cinnamon, one-half ounce
of cloves and allspice. Pour syrup over the grapes and
seal. — Mrs. H. C. Barr.
Take the skins off the grapes, cook the pulp until seeds
separate, then put through a colander, add the skins and
158 SWEET PICKLES
pulp, allow a half-pound of sugar to every pint of fruit
and about half pint of vinegar to four quarts of grapes.
Use ground cloves and cinnamon to your taste; boil slow^ly
one hour; watch closely, as it is liable to bum. — Mrs.
Fannie A. Tunis.
Seven pounds of currants, four pounds of brown sugar,
one pint of vinegar, one tablespoon of cinnamon, one of
cloves and one of allspice. Boil until thick. — Mrs. R.
SWEET PICKLED WATERMELON.
One gallon watermelon rinds, one quart best cider vinegar,
three pounds brown sugar, two teaspoons of whole cloves,
four teaspoons of cinnamon bark, two heaping teaspoons of
salt. Put the salt in enough water to cover the fruit,
and boil until tender, then drain and dry with a crash
towel. Put in jars in layers, sprinkle spices between.
Make syrup out of the vinegar and sugar, pour over fruit
each consecutive day until melon looks same color all
through. Boil all together the last day for fifteen minutes.
Then cook syrup until thick; pour over pickles and seal. —
Mrs. Fannie Agar Tunis.
Take large ripe freestone peaches, wash and wdpe well,
remove seeds, make a filling of grated horse-radish and
white mustard seed; fill peach full and tie the halves
together; put in a jar closely. Then to every three quarts
of fruit take two quarts of brown sugar and one quart of
vinegar, w4th cloves and stick-cinnamon; let it get boiling
hot and pour over the fruit for four or five mornings, then
seal up hot. — Mrs. Sarah Hall.
SWEET PICKLES 159
Five pounds of grapes, two and one-half pounds of sugar,
one pint of vinegar, one tablespoon of ground cinnamon,
one of cloves, one of allspice, one of pepper, one-half
tablespoon of salt. Pick grapes over carefully and put
them in a porcelain kettle with water enough to prevent
burning, and boil them till pulp is dissolved, stirring quite
frequently. When the pulp is sufficiently soft, mb through
a colander, return to the kettle, add the seasoning and
boil until it is a little thickened, stirring constantly. Set
it aside to cool and when cold, bottle and seal.— Mrs.
Twelve pounds of ripe, red plums; six pounds of light
brown sugar, six small tablespoons of cinnamon, three of
spice, two teaspoons of salt, one of pepper, one and one-
half pints of vinegar. Put plums on with two quarts of
water and cook well, then put them through a colander;
after adding the sugar and spices boil one-half hour. Put
the vinegar in cold, and bottle immediately. Weigh the
fruit after putting through colander.— 3/r5. W. D. Downey.
Six large sour pickles, three large white onions, two green
peppers, leaving in the seeds of one; two pimentoes, .one
large spoonful of sugar. Put all through meat grinder,
mix, and it is ready for use and keeps indefinitely. — Mrs.
Mary F. Welborn.
Ten pounds fruit, just before ripe; five pounds of sugar,
one quart vinegar, two tablespoons each of allspice, cloves
and cinnamon. Boil fruit in vinegar till reduced to pulp,
then add sugar and spices.— Mrs. Fannie Agar Tunis.
160 SWEET PICKLES
Scald, peel, and chop fine one peck of ripe tomatoes; also
chop six onions and four large sweet red peppers; mix
together and drain in a colander over night. Next morning
add one bunch of celery, chopped fine; two ounces of white
mustard seed and one-half cup of salt. To two quarts of
vinegar add two pounds of granulated sugar, scald and
when cold, mix with the other ingredients.
Twelve large ripe tomatoes, two large onions, four green
peppers without seed, two tablespoons salt, three teacups
of vinegar, two tablespoons of sugar, one tablespoon cin-
namon. Chop tomatoes, peppers and onions; mix all
together and cook three hours. — Mrs. Tamar Lichtenberger,
New Harmony, Ind.
POULTRY AND GAME
A roasted chicken may be stuffed or not. If stuffing
is used it should only fill half of the chicken. Dredge the
chicken with salt and pepper and place it on slices of salt
pork in a baking pan; add a little water and bake in a
hot oven allowing fifteen minutes to the pound; baste
frequently. Fifteen minutes before it is done rub it over
the sides and top with butter, dredge it with flour and re-
place it in the oven till it becomes brown and crisp.
STUFFING FOR FOWLS.
Moisten a cupful of bread crumbs with a tablespoon of
melted butter; season highly with salt, pepper, chopped
parsley and onion juice, or put in a saucepan a tablespoon-
ful of butter and fry in it one small minced onion; then add
one cupful of soaked bread, the water being pressed out;
one-half cupful of stock, one teaspoon salt and pepper,
and a cupful of celery.
CHICKEN AND DRESSING.
Cut up one chicken and stew till tender, add salt, pepper
and butter if needed, and a little thickening to the liquor
on which it is stewed. Place the chicken in a pudding dish
with a portion of the gravy. Make any nice dressing, and
pour over the top, covering the chicken. Bake brown,
and serve with the remainder of the gravy. — Mrs. Arrie
CRUST FOR CHICKEN OR ANY MEAT PIE.
Two cups of flour, two rounded teaspoons of baking
powder, one of salt, one cup of sweet milk; stir until smooth;
162 POULTRY AND GAME
then add two tablespoons each of butter and lard; pour
over the chicken and bake about twenty' minutes. — Mrs.
J. A. Devin.
Boil one or two chickens in salt water till done, remove
meat from bones, keeping light and dark meat separate
and leaving out all skin and gristle. Chop, season with
salt, pepper and celery to taste. Put in crock, having
alternate layers of light and dark; moisten with the liquor
in which it was boiled and put on weight; when cold slice
and serve. — Mrs. Patton.
Dress and rub thoroughly inside and out with salt and
pepper, and stuff with any prepared dressing; sew up each
slit w4th strong thread, tie legs firmly down, spread turkey
over with butter, pepper and salt, and put in a pan in well
heated oven. Add a little water and baste often, taking
care to turn often to brown nicely on all sides. About one-
half hour before it is done, baste with butter and dredge
with flour. When done, if there is much fat in the pan
pour off most of it and add giblets previously stewed,
and the water in which they were stewed and make gravy. —
Mrs. J. T. Fleming.
Boil chicken till tender, then remove meat from bones
and mince fine; put layer of it in buttered baking dish;
add a little butter and season to taste. Cover with a layer
of rolled crackers, and so fill the dish, having crackers on
top. Pour over all the broth of the chicken. Bake about
twenty minutes. — Miss Kate Collis.
POULTRY AND GAME 163
Take left-over chicken, (it may be cooked in any way)
and mince it, not too fine. Two cups of chicken, one of
rich milk one egg, one teaspoon of butter, salt and pepper
to taste. ' To the well beaten egg, add the milk, chicken
butter, salt and pepper. Pour in a buttered baking dish
and bake in a quick oven twenty to thirty minutes. Serve
in the dish in which it is baked.— Mrs. 0. M. Welborn.
DRESSING FOR TURKEY.
One pint of bread crumbs, into which mix dry one tea-
spoon of pepper, one of thyme or sage, one tablespoon
of salt, a little chopped parsley, a piece of melted butter
the size of an egg, a cup of boiling water and one or two
well beaten eggs.— Mrs. A. M. Campbell
Shell a quart of large chestnuts, put them in hot water,
and boil until the skins are softened; then dram off the
water and remove the skins. Replace the blanched chest-
nuts in water, and boil until soft. Take out a few at a
time and press them through a colander or a potato press.
They mash more easily when hot. Season the mashed
chestnuts with a tablespoonful of butter, a teaspoon of
salt and a quarter of a teaspoonful of pepper. Some cooks
add a tablespoonful of chopped parsley, and moisten with
a little stock, and also a few bread crumbs. The dressing
is best seasoned only with butter, salt and pepper. •
Split through the back and broil over a hot fire; turn
often, dipping a number of times in melted butter. Broil
about twenty minutes.— Mrs. /. C. Kimball.
164 POULTRY AND GAME
Split through the back and lay in dripping pan. Dredge
with flour, add salt and pepper. Put a small slice of break-
fast bacon on each bird; add a little water, and baste
often. Bake at least one hour, or till thoroughly done. —
Rabbits may be fricasseed like a chicken, in white or
brown sauce. To make a pie stew till tender and make like
a chicken pie. To roast, stuff with a dressing, sew up,
rub over with butter, or pin on a few slices of salt pork.
CHICKEN SALAD FOR FIFTY PEOPLE.
Eight chickens, sixteen bunches of celery, sixteen hard
boiled eggs, eight raw eggs, well beaten; eight teaspoons
of salt, eight of pepper, eight of prepared mustard, twenty-
four of melted butter, sixteen of white sugar, four teacups
of vinegar. Chop chicken and celery; make dressing of
other ingredients, mixing lightly as possible to thoroughly
season all through. — Mrs. Virginia Moore.
Three spring chickens, one cabbage and three stalks of
celery, all finely chopped; six hard boiled eggs, rubbed fine;
salt to taste. Pour over this a salad dressing as follows:
Yolks of two eggs, butter the size of a walnut, one tea-
spoon of flour, two of sugar. Beat all together and add one-
half cup of vinegar. Cook like a custard, and add two
tablespoons of Durkee's salad dressing and two tablespoons
of cream. — Mrs. G. Jerauld Welborn.
JELLIED CUCUMBER SALAD.
A new and delicious way of serving cucumbers.
Soak one tablespoon of gelatine in four tablespoons of
cold water for fifteen minutes, then dissolve over hot water;
then add one cup of grated cucumbers, drained of half of its
clear liquid. Season rather highh^ with half a teaspoon
salt, one quarter teaspoon pepper, (can use cayenne, but
not so much) and a tablespoon lemon juice. Mould in very
small cups, such as belong to a child's tea-set, and serve
in lettuce leaves with mayonnaise dressing, or scoop out
medium sized tomatoes, chill and fill with the cucumber
jelly, a spoonful of mayonnaise on each leaf. Can be molded
and sliced, — Mrs. Jas. Buchanan.
One chicken, four hard boiled eggs, one-half teaspoon
of black pepper, one-half teaspoon pf. mustard, salt, one
gill of vinegar, (or to your taste), three-fourths as much
celery as chicken after both are chopped. Boil chicken
until perfectly tender, set away to cool, then set away the
water in which it was boiled to cool; take oil off the water
to use instead of olive oil. Mix the yolks of the eggs perfectly
smooth, add oil, pepper, salt, mustard and vinegar. Have
ready the chopped celery and chicken; mix and pour
the dressing over it. The whites of the eggs can be chopped
with the celery.
GRAPE FRUIT SALAD.
To serve eight people, take two large grape fruit, two
large lemons, two teaspoons of onion, minced very fine;
two small saltspoons of salt, two cups of coarsely chopped
English walnuts. Remove the peel and all the white pith
from the grape fruit; separate it into sections, then remove
the skins and seeds from each section. Separate the sections
into small pieces. A little patience will enable one to do
this without breaking, practically, any of the small sacks
containing the juice. Treat the lemons in the same way.
Place all the ingredients in a bowl and toss together lightly
with two silver forks. Put on ice to chill. Serve in any
salad cups or on a lettuce leaf. Pour over each portion a
tablespoon of mayonnaise dressing. This salad should be
served as soon as the dressing is put on it. The other
ingredients can stand twenty-four hours if the salt is omitted.
This salad is exceptionally nice for turkey or game dinners.
—Mrs. 0. M. Welhorn.
^ SALADS 167
Take young lettuce leaves and fill with chopped and
stuffed olives, chopped English walnuts and small bits of
Neufchatel cheese; mix with mayonnaise dressing. — E.
Take equal parts of English walnuts, chopped celery,
and chopped apples; cover with mayonnaise dressing.
Serve on lettuce leaves. — Mrs. John S. Taylor.
TOMATO AND PINEAPPLE SALAD.
Peel medium sized tomatoes; remove a thin slice from
top of each and take out seeds and pulp. Place in refrig-
erator for an hour. Just before serving, fill tomatoes with
two-thirds chopped pineapple and one-third of nut
meats. Mix with mayonnaise, garnish with a little of the
dressing and nuts. Serve on bed of lettuce leaves or
water cress.— Mrs. /. 5. Taylor.
One pint of cold boiled beef, pork or veal, chopped; add
equal amounts of celery, chopped; three hard boiled eggs,
chop the whites and mix the yellows, and pour over the
meat and celery. Make a dressing of two yolks of eggs,
one teaspoon salt, one-half teaspoon of pepper, one table-
spoon of butter, one-half teaspoon of mustard, one-half
cup of chopped onions. Cook this in a double boiler until
thick, and pour over the meat. Add six sweet cucumber
pickles, chopped; add a little vinegar if wanted sour. —
Mrs. 0. L. Hudson.
One can shrimp, one bunch celery, cut fine; one cup
nuts, any kind. Mix with mayonnaise dressing. — Mrs.
Ella McCracken Taylor.
One cup of pecans, one cup celery, two cups chopped
pineapple. Mix with mayonnaise dressing. — Mrs. E. M.
One pair sweetbreads, three bunches of celery, six eggs,
boiled hard. Soak sweetbreads in salt water, simmer one
hour and when cold chop sweetbreads, celery and boiled
eggs together and pour over them a dressing made of three
eggs well beaten, one cup of vinegar, one teaspoon each of
salt, pepper and sugar, and one tablespoon of butter.
Melt butter and stir in dressing. When thick and cool,
mix all together, adding one teaspoon of celerv seed. — D,
Cucumbers, onions, tomatoes, sweet green peppers,
served with either oil dressing or mayonnaise, on lettuce. —
Mrs. Charles Heherd.
Peel medium sized tomatoes and set on ice to cook
Serve in individual dishes, placing a curled lettuce leaf in
each plate as a bed for each tomato, and a spoonful of
thick salad dressing on top. — Mrs. A. J. Snoke.
TOMATO AND CHEESE SALAD.
Put a slice of tomato on lettuce leaf; cover it with
thin round of American cheese, spread with mayonnaise,
add another slice of tomato and put spoonful of dressing
on top. — Mrs. H. B. Taylor.
One head of cabbage, three bunches of celery, chopped
fine; one cup of vinegar, lump of butter, the size of an egg;.
yolk of two eggs, one teaspoon of ground mustard, one of
salt, two of sugar, and a pinch of cayenne pepper. Mix
these well, put on the stove, heat until it thickens, stirring
all the time. When cold, add two large tablespoons of rich
sweet cream, pour over the cabbage and celery. If not
moist enough, add vinegar. — Mrs. S. B. Snow.
One egg, one teaspoon of mustard, one of salt, one-half
of black pepper, one tablespoon of butter, and one of sugar.
Mix all together and add one-half teacup of vinegar, cook
over steam; boil five or six large potatoes, and when cold
slice thin, pour the dressing over them, and mix thoroughly.
— Miss Lticy Bittrolf.
GOOD SALAD DRESSING.
Yolks of four eggs, beaten well; one teaspoon of dry
mustard, one of salt, one of butter, and tw^o of sugar, one
third cup vinegar or juice of one lemon. Cook three minutes,
beating constantly. When cold add one-half cup of whipped
TOMATO SALAD WITH PEPPERS.
Use the tomatoes as cups, removing the inside and mixing
it with diced cold chicken, chopped green peppers and
mayonnaise. Fill the tomatoes, and serve on lettuce,
garnishing with olives. — Miss Laura Paxton.
Stone large white or black California cherries, and lay
them in French dressing for half an hour. Serve on lettuce
leaves (also dressed) , finely chopped parsley being sprinkled
over them. A little sherry may be sprinkled over the
fruit after it is drained from the French dressing. Serve
with plain bread and butter.
One can of salmon, one-half head of lettuce or cabbage,
three hard boiled eggs, twelve buttered crackers, rolled
fine; season with salt and pepper, and butter the size of
a walnut (melted); two tablespoons prepared mustard,
one-half tincup of vinegar. Chop whites of eggs, lettuce and
salmon together, and pour the dressing over it. — Mrs.
For one can of salmon, take four hard boiled eggs, chop
the whites into the salmon, mash the yellows in a teaspoon
of butter. Mix all together with vinegar enough to soften.
— Mrs. Geo. N . Jerauld.
One can of red salmon, six small sweet pickles, cut fine;
four eggs, chop whites fine and mix yolks with enough
vinegar to soften; add a pinch of salt, cayenne pepper,
and mix all with the salmon. — Mrs. H. B. Taylor.
One and one-half pints vinegar, three tablespoons of
sugar, one-half teaspoon of mustard, one well beaten egg,
pepper and salt to suit, let it come to a boil. When cold
pour over the cabbage, which has been previously chopped.
— Mrs. S. Vet Strain.
One cup chopped tomatoes, one cup of cucumbers, one-
half cup onions, one-half of beets, one-half mangoes, one-
half cup of celery; parsley, pepper, salt and sugar to taste.
Pour over this one-half cup of vinegar, diluted. — Mrs.
H. B. Taylor.
This salad is composed of a mixture of vegetables. The
vegetables are boiled separately; the large ones are then
cut into dice of equal size. Peas, beans, cauliflower, beets,
asparagus points, carrots and turnips, all, or as many as
convenient, may be used. Mix them lightly with French
dressing or mayonnaise. Be careful not to break the vege-
tables when mixing them. Arrange on lettuce leaves. —
Mrs. T. R. Paxton.
Take good sized cucumbers and cut iii half, lengthwise.
Scoop out meat, mix with equal parts of tomatoes and
celery; put into the cucumber shells and cover with mayon-
naise dressing, and scatter a few nut meats on top. — Mi's.
Ella McCracken Taylor. .
' ' To make a good salad dressing requires a spendthrift
for oil, a miser for vinegar, a barrister for salt, and a madman
to stir it up.'' — Old Spanish Proverb.
French dressing is the simplest and the best one to
use with green salads for dinner. The proportions are one
tablespoon of vinegar to three of oil, one-half teaspoonful
of salt and one quarter teaspoonful of pepper. Mix the salt
and pepper with the oil, then stir in slowly the vinegar,
and it will become white and a little thickened, like an
emulsion. Some like a dash of paprika or red pepper.
More oil may be used if preferred, but the mixture should
be so blended as to taste of neither the oil nor the vinegar. —
Miss Leonora M. Paxton.
Yolks of four eggs, two tablespoons of sugar, one heaping
tablespoon of butter, one level teaspoon of salt, one level
teaspoon of dry mustard, one-third cup of vinegar, (it
generally needs diluting with water, so that it will not
curdle), one-half cup of whipped cream. Beat the eggs,
then add all the other ingredients, (except the cream)
stirring well. Cook in double boiler until thick, stirring
constantly. Have perfectly cold and add whipped cream
just before mixing the salad. — Mrs. L. C. Embree.
Yolks of four eggs, one saltspoon of salt, one-half salt-
spoon of cayenne pepper, one tablespoon white sugar,
two tablespoons vinegar, four of olive oil. Mix oil with
eggs, (drop by drop) then put in other ingredients; set pan
into a larger pan of boiling water, stir constantly, take off
the stove when it begins to thicken and beat till smooth.
If too thick or not sour enough, add vinegar. Set away in
cool place. — Mrs. A. M. Owen, Indianapolis, Ind.
SOUR CREAM SALAD DRESSING.
One cupful of whipped sour cream, one teaspoon of salt,
a pinch of cayenne pepper, one tablespoon of lemon juice,
three tablespoons of vinegar. Mix all together thoroughly.
This is best for vegetables. — Mrs. S. N. Hurd.
One-half cup sugar, two-thirds cup of butter, creamed;
one pint milk, dash of red pepper, yolks of six eggs or
four whole ones, pinch of mustard, one tablespoon corn-
starch, one pint vinegar, scalded and poured over the other
ingredients. Put on back of stove and let simmer, not
boil. Take off as soon as thick. Stir all the time while
cooking. Just before using, add a little whipped cream. —
Lida A. Lewis.
Will keep in a cool place, covered, for a long time.
One-half cup each of sugar and vinegar, a little more
sugar than vinegar; cook together. Three tablespoons
butter, mixed smoothly with one teaspoon flour, also heap-
ing teaspoon mustard, small teaspoon salt and small pinch
of cayenne pepper. Large teaspoonful or more of Wor-
cestershire sauce and some celery extract, if 3^ou have it.
Mix well and add the beaten yolks of three eggs. Cook
well with vinegar and sugar stirring, until well blended,
then add half a cup or more of sour cream. Sweet cream
will do. Stir well. When cool, bottle. — Mrs. James
Yolk of one egg, one cupful of olive oil, half teaspoon salt,
dash of cayenne, one and one-half teaspoons of lemon
juice or vinegar. Have the yolk free from every particle
of white; put it in a small bowl and beat with a Dover
egg-beater until very light. Then add the oil very slowly,
drop by drop, beating hard all the time; success depends
on adding the oil slowly at first. It is well to spend half
the time in incorporating the first two spoonfuls of oil;
after that it may be added in larger quantities. When
the dressing has become a little thick, alternate a few
drops of vinegar or lemon juice with the oil; add the salt
and pepper last. This makes a jelly glass full of dressing.
It will keep indefiniteh^ in a sealed jar. The oil and egg
must be thoroughly chilled before making mayonnaise;
in summer, the bowl should be put on the ice beforehand,
or should stand in a pan of cracked ice while the dressing
is being mixed. — Miss Leonora M. Paxton.
Just before serving, add to the above one-half cupful
of very stiff whipped cream, or the white of one-half an
egg, whipped very stiff.
Take some green herb, such as parsley, a leaf of spinach,
or lettuce, and pound them in a mortar with a little lemon
juice. Express the juice and add it to the mayonnaise.
FOR FISH AND COLD MEATS.
To a cupful of mayonnaise made with mustard, add one
tablespoonful of capers, three olives, and two gherkins,
all chopped very fine; also the juice pressed from some
pounded green herbs, or chop the herbs fine and mix
them in the dressing.
Mix cream cheese with stuffed olives, ground fine,
season with salt and cayenne pepper, and spread be-
tween thm slices of white bread.— Mrs. Chas. Heberd.
Mince cold cooked chicken, very fine; add boiled salad
dressing to make moist enough to shape into little rolls
about the size of the little finger, season with finely mmced
celerv and a little onion. Cover each roll with baking
powder biscuit dough, rolled very thin, pmchmg the ends
tightly. Brush with beaten egg and bake.— Mrs. Ckas.
Use white bread, spread with a mixture of any soft
cheese (Eagle Brand or MacLaren's) and canned red
peppers chopped fine. Brown bread may also be used,
spread with mayonnaise dressing and chopped red peppers
(pimenioes).— Mrs. Charles H. Pfohl
One cupful deviled ham, tongue, or chicken, one cupful
seeded raisins, two teaspoonfuls . orange extract; mayon-
naise dressing to make paste.— Miss Edith Braselton.
CHEESE AND PEPPER SANDWICHES.
Scald sweet mango peppers to take off the biting taste;
drain and lav on ice for some hours; wipe, and mmce.
Mix two-thirds cream cheese and one-third peppers irto
a smooth paste; add a little mayonnaise. Spread upon
lightly buttered bread and put together, sandwich form. —
Miss Alice Welborn, Indianapolis, Ind.
Spread buttered Graham bread with mustard, then with
a layer of cottage cheese, then with a layer of chopped olives
mixed with mayonnaise.
Spread very thin buttered slices of Boston brown bread
with chopped walnuts or with chopped almonds, or with
AN ESTIMATE OF QUANTITY USED AT TWO HOUR
Three dozen lemons, two oranges, one can of grated
pineapple, five pounds of sugar, six boxes of wafers, one
box of saltines.
TO SERVE FIFTY PEOPLE AT SOCIAL.
Five loaves bread, two pounds butter, four pounds
boiled ham for sandwiches, two pounds of coffee, one
pound of sugar, two quarts cream, seven cakes.
TO SERVE SEVENTY-FIVE PEOPLE AT SOCIAL.
Eight loaves bread, six pounds boiled ham, three pounds
butter, two pounds coffee, one pound sugar, one-half gallon
cream, eight cakes, two and one-half gallon ice-cream.
Get a shank of beef, cut it in several places, crack the
bones, add salt and a gallon of cold water; boil quickly,
thoroughly skim several times during first half hour. Boil
gently till liquor is reduced one-half; strain, cool and skim,
and an excellent jelly will be the result. This stock will
keep for days in cold weather, and from it can be made the
various kinds of soup by adding different vegetables.
To prepare soup for dinner, cut off a slice of the jelly, add
water, heat and serve. — Mrs. J. T. Fleming.
Boil a soup bone for about six hours, commencing it
in about one gallon of water. Skim carefully; let it get
cold, and remove all the grease. Season with salt, strain
and heat, and serve in cups. — Mrs. F. H. Maxam.
To one pint of finely chopped celery, add one quart of
boiling water and one teaspoon of salt. Let boil one hour
or until tender; then add one tablespoon of butter and one
quart rich milk. When scalding hot, stir in thickening
made of one tablespoon of flour and milk, celery. — Mrs.
G. R. Stormont.
Early in the morning beat one egg, add one-half egg-shell
of water; stir in enough flour to make a stiff dough. Roll
into layers and put in some cool place to dry until rear
noon; then roll together, slice into threads and stir into
vStock and let boil fifteen minutes. — Mrs. J. W. Kurtz.
Three pounds of beef, one quart of tomatoes, one gallon
of water. Let meat and water boil two hours, then add
tomatoes and stew slowly for three quarters of an hour.
Season to taste and strain. — Mrs. A. M. Owen.
Cook well three pints of tomatoes with one-half teaspoon-
ful of soda, then run through a sieve. Let three pints of
milk get hot, then add the tomatoes, two tablespoonfuls
of butter, two of flour and season. Cook in a double boiler.
— Mrs. Floyd J . Biggs.
One pint of tomatoes, cook until soft in one pint of water.
Add a small pinch of soda; heat a pint of milk, mix the
two, and season with butter, pepper and salt. — Mrs. A.
• Place one quart of tomatoes and one quart of water in
a stew pan, let come to a boil. Add one-half teaspoon soda,
after which pour in ore pint of sweet milk, a tablespoon of
butter, pepper and salt to the taste, and serve while hot. —
Mrs. Calvin Howe.
Two cups mashed potatoes, one onion, four cups boiling
water, one stalk of celery, one cup of milk, one teaspoon
of butter, one tablespoon of flour, pepper and salt to the
taste. Cook the potato, onion and celery in the water
for one-half hour, rub through a colander, return to the
fire, add the milk, thicken and serve. — Mrs. T. R. Paxton.
PLAIN CHICKEN SOUP.
One fowl, four quarts of water, one cupful of rice, one
slice of onion, two sticks of celery, one sprig of parsley.
Place the fowl, cut in pieces, in a saucepan with four quarts
of cold water; when it comes to the boiling point, draw it
aside, and let it simmer for three hours. Then add one
thick slice of onion, two sticks of celery, one sprig of parsley,
and one cupful of rice. Simmer for another hour; strain,
and let the soup stand until the grease can be taken off
the top. Remove the meat, bones, and vegetables from
the strainer, and press the rice through the sieve; stir this
into the soup, season with salt and pepper, and heat again
before serving. A little cream may also be added. — Mrs.
T. R. Paxton.
Put into a saucepan a quart of canned or fresh tomatoes,
a pint of water or of stock, add one bay-leaf, a sprig of
parsley, stick of celery, six pepper corns and a teaspoon of
sugar. Simmer until the tomato is thoroughly soft. In
another saucepan put a tablespoon of butter, when it is hot
add a sliced onion, and fry but do not brown it; then add
a tablespoon of flour, and cook, but not brown the flour.
To this roux add enough of the tomato to dilute it, and then
mix it well with the rest of the tomato, and season with
salt. Put all through a sieve, and heat again before serving.
Serve with croutons. — A. J. P.
Cut stale bread in slices, one-half inch thick; spread
with butter. Cut each slice into three strips, put in a pan
and bake in quick oven till brown. Serve with any soup. —
Miss Ethel Lucas.
GREEN PEA SOUP.
Rub one can green peas through a colander to remove
skins; add a pint of milk and heat to a boil. If too thin,
thicken with a little flour rubbed smooth in a little cold
milk. Season with salt and one-half cup of cream. — Mrs.
Comlet or canned corn pulp may be made into a most
appetizing soup in a few minutes by adding to a pint of
comlet an equal quantity of rich milk, heated to a boil; add
thickening made with a teaspoon of flour rubbed smooth in
a little sweet milk. — Mrs. Geo. Kendle.
A knuckle of veal, two turnips, one carrot, two tablespoons
of whole peppers, two of ground rice or farina; boil, and
strain through a sieve. Beat the yolks of three eggs, add
a little of the whites and a pint of cream. Do not boil
eggs and cream, but put them into the tureen, and stir as
you pour the soup upon them. — Mrs. John Sheets.
The simplest way of cooking vegetables is usually the
best. They should be cooked only until tender. The time
depends upon the freshness. The same vegetable some-
times takes twice the time to cook when wilted. Green
vegetables should be cooked in salted boiling water, and
cooked rapidly in an uncovered saucepan. This will pre-
serve their color.
Scrape the stalks; let them stand in cold water for half
an hour; tie them into bundles and put them in salted
boiling water and cook about twenty minutes or until
tender, but not so soft as to be limp. Place the asparagus
on buttered toast and remove the strings. Serve with the
asparagus, plain melted butter or a white or Hollandaise
sauce. It makes a nice salad when cold, with plain French
BAKEDIBEANS WITH TOMATO SAUCE.
Soak one quart of small white beans over night. Make
tomato sauce as follows: One can of tomatoes, ten cloves,
one small onion. Cook one-half hour, and run through a
sieve. Make a paste of two tablespoons of flour and water;
add three-fourths cup of vinegar, two teaspoon fuls of salt,
three-fourths cup of brown sugar, a dash of cayenne
pepper. Cook sauce ten minutes. Place beans in a gallon
jar, place at the top one pound of pork. Fill the jar nearly
full of water and pour over top the tomato sauce. Bake
slowly five hours. — Mrs. S. F. Braselton.
Soak one quart of small white beans over night; boil one
hour. Take a gallon jar that a two quart tinpail cover will
fit, put in a layer of beans, season with salt and pepper,
then another layer, till beans are all in. Bury at the top,
one pound pickled pork. Put two tablespoons New
Orleans molasses in a cup with a teaspoon of soda; pour
in boiling water, then pour over beans, filling the jar
nearly full. Cover and set in oven, and bake slowly five
or six hours, or all day is better. — Mrs. Roger Moore.
Cut the corn from half a dozen ears of corn, or better still
scrape it, using the back of a knife. Mix with the com
one-half cup of bread crumbs. Beat one egg thoroughly,
and mix with it one tablespoon of butter, reduced to a
cream, and one teaspoon of sugar. One half cup milk,
salt and pepper; mix thoroughly; put into a large baking
dish and bake twenty minutes.
Shred one head of cabbage, put in a saucepan with one
pint of water and one tablespoon salt. Boil until tender;
drain well, then add one pint of cream with teaspoon of
flour stirred into it. Boil until creamy. Add a little pepper
and one tablespoon of vinegar. Cabbage boiled very fast
in salted water until soft, then drained and served with
a dressing made of cream, the yolk of one egg, one teaspoon
of flour and a little butter, is almost as good as cauliflower.
— Mrs. Josephine Sheets.
Scrape and boil three quarters of an hour. TakQ from
the fire and slice. Return to the saucepan with one or two
tablespoons butter and a small cup of cream. Add salt and
pepper, and let stew ten or fifteen minutes, stirring gently.
After chopping cabbage, not too fine, boil until thoroughly
done. Drain and salt. Prepare a cream dressing made of
milk, butter, salt and flour. Place cabbage in baking dish
and pour dressing over it; sprinkle cracker crumbs over,
and dot with plenty of butter. Bake one-half hour. — Mrs.
CABBAGE AU GRATIN.
Cut cabbage into small pieces and place in cold water,
for an hour, to crisp. Boil uncovered in salted water
(using teaspoon salt to one quart of water), until tender.
Make sauce of one tablespoon butter, one tablespoon flour
and one cup of milk. Grate one cup cheese, and crumb one
cup of stale bread. Butter crumbs by stirring them into
a tablespoonful of melted butter over fire. Stir with fork
until all crumbs are thorouglhy buttered. Place in a bak-
ing dish, alternately, a layer of cabbage, and one of sauce,
having cabbage last. Then put the crumbs and cheese
mixed on top and bake in hot oven till brown. — Miss
Wash well, scrape, and cut in small pieces; cover with
boiling salted water, and boil three quarters of an hour.
Drain and serve with cream sauce.
Two teaspoons butter, two teaspoons flour, one teacup
milk, one-half teaspoon salt, and one-eighth teaspoon pepper
(salt and pepper mixed together before using). To the
melted butter add flour and mix. Then add milk; set
on stove (where it will not boil, but heat), and stir until
it thickens. Then cook ten minutes in a double boiler,
and add the seasoning. — Miss Ethel Lticas.
Select a fine head of bleached cabbage. Cut up enough
into shreds to fill a large vegetable dish; season well with
salt and pepper. Put into dish and use the following
dressing: Beat up two eggs, two heaping tablespoons of
sugar, piece of butter size of a walnut, teaspoon of prepared
mustard, one teacup of vinegar. Put these ingredients into
dish over fire, cook like soft custard, pour over cabbage.
One-half teacup of thick sweet cream added to dressing
improves it ver}^ much. — Miss Minnie Collis.
ROAST GREEN CORN.
Select tender ears, turn back the husks, remove the
silks, then recover the grains with the husks. Lay on
the floor of the oven and roast, turning often. Send to
the table with inner husks left on.
" Slice the egg plant about half an inch thick, peeling the
slices. Lay them in salt water for an hour, placing a
plate on them to keep them down. Wipe each slice dry
and dip into a batter made of a beaten egg, a cup of milk,
a cup of flour, pepper and salt. Fry in boiling drippings.
Two cups boiled hominy, one cup and a half milk, one
egg. "two teaspoons of butter, one tablespoon sugar, one
saltspoon of salt. Rub the hominy very smooth, beat in
the melted butter, the whipped egg, the sugar, salt and
milk. Beat thoroughly, and bake in a pudding dish.
STEWED OYSTER PLANT OR SALSIFY.
Scrape the roots and cut them into inch lengths, dropping
them into cold water to prevent discoloration. Put on in
hot water and stew until tender; drain, and cover with
hot milk. Simmer about ten minutes and thicken with
teaspoon of butter, rubbed into teaspoon flour.
While the parsnips are boiling, prepare in a double boiler
a sauce of half cup of hot milk thickened with a tablespoon
of butter, rolled in one of flour, and seasoned to taste.
When smoking hot, lay the cooked parsnips, scraped and
sliced, in the sauce for a few minutes, turning them two
or three times. Serve very hot.
Take large potatoes, pare and cut longways; dig out
center, then fill with sausage or Hamburg steak; tie to-
gether and bake. They can be steamed a while before
baking. — Miss Hall.
DELMONICO HASHED POTATOES.
Cut raw potatoes into small dice, soak in ice water
thirty minutes. Drain, put into baking dish, cover with
milk, dust with salt and pepper, add one tablespoon of
butter, and bake forty-five minutes. — Miss Mary Smith.
Two teaspoonfuls of onion, minced; two teaspoonfuls of
green pepper, minced. Put these together, and saute in butter
until about half done. This requires about six or seven
minutes. Add about two teacupfuls of cold boiled potatoes,
hashed, and cook about ten minutes. — Miss Jennie
Butter a baking dish, pare potatoes and slice thin; put in
the dish a layer of potatoes, and sprinkle with salt, pepper
and bits of butter; then another layer of potatoes, etc.,
until dish is nearly full. Then fill with milk or cream and
bake one hour.
Half dozen cold boiled potatoes, one medium sized onion.
Slice potatoes, and chop onion fine; cover the bottom of
a baking dish with a layer of potatoes, scattered over with
a little chopped onion ; season with salt and pepper. Alter-
nate layers of potatoes and seasoning, until the dish is full;
cover with bread crumbs, dot with small bits of butter;
pour over all one cupful sweet milk, and bake. — Mrs. J.
One quart of cold boiled potatoes, cut in dice; three
tablespoons of butter, one tablespoon of chopped onion,
one tablespoon of chopped parsley, one tablespoon of salt,
one of pepper. Fry the onion in the butter and when they
turn yellow add the potatoes. Stir with a fork, being
careful not to break them. When hot add the parsley, and
cook for ten minutes longer. Serve immediately in a hot
dish. — Mrs. Agnes Dorsey.
To one pint of mashed potatoes, seasoned, add a well
beaten egg; mix thoroughly, and make into unifomi sized
balls, and place in a well buttered baking pan. Make a
slight depression in the top of each ball, place a small bit
of butter in this, and sprinkle the top of each one slightly
with pepper and salt. Bake a nice brown in a hot oven.
Serve immediately in a warm dish, or in a deep one, with
white sauce or hot cream turned about, but not over them.
— Mrs. Robt. Warnock.
Six good sized potatoes, boil and mash; one tablespoon
butter, two-thirds cup hot cream or milk, whites of two
eggs, well beaten; salt and pepper to taste. If you wish,
use also a slight grating of nutmeg or a teaspoon of lemon
juice. Let the mixture cool slightly, then shape, roll
in egg and crumbs, and fry in hot lard. — Mrs. S. N. Hiird.
Take two cups of cold mashed potatoes, season with
pepper and salt; add two tablespoons of melted butter,
one cup of rolled crackers, and two well-beaten eggs, (do
not separate whites and }^olks). When well mixed make
into cakes, and dip in beaten egg, then in rolled cracker
crumbs, and fry in lard. — Mrs. C. H. Crowder. .-a
STUFFED GREEN PEPPERS.
Take one dozen green peppers (not the sweet peppers) »
cut off the top, take out the seeds, saving seeds of one
pepper, and put peppers into salt water for one hour.
Stuffing: Take ore large or two small onions, sliced fine,
and fry them in butter until brown. When cool pour this
over ore pound of chopped veal, three small tomatoes, and
one-half teaspoonful of salt, the pepper seeds that you
saved, and about four tablespoonfuls of bread crumbs.
Mix together, stuff the peppers, fastening the tops on with
toothpicks; peel and cut about four tomatoes over the
top, sprinkle a few bread crumbs over the top, put in a
pan with about a pint , and a half of water, cover with a
pan and bake three quarters of an hour, taking the pan off
long enough to brown.
OLD-TIME WAY OF COOKING RICE.
Wash rice, put in a muslin bag and drop in kettle of
boiling water. One cup of rice will take about one hour
to cook; salt the water, and put a saucer in bottom of
kettle so the bag will not stick. Serve with cream and
sugar, or melted butter. — Mrs. Robt. Mitchell.
One large cup cooked rice, one-half cup milk, one egg,
one tablespoon butter, one-half teaspoon salt. Put milk
on to boil, add rice and seasoning. When it boils, add egg,
well beaten. Stir one minute then take off and cool; when
cold, shape and roll in egg and crumbs and fry. Serve hot.
Mrs. S. N. Hiird.
Put half a peck of spinach into cold water to freshen,
pick it over carefully and wash it in four or five changes
of water. Put it in a saucepan; enough water will cling
to it for the cooking; cover the saucepan ; stir occasionally
so it does not burn. After fifteen minutes add a tablespoon-
ful of salt, and cook five minutes longer; then turn it into
a colander to drain. When it is dry chop it very fine. Put
into a saucepan one and a half tablespoons of butter,
and one tablespoon of flour. After they are a little cooked,
add a teaspoonful of salt, dash of pepper, and the spinach.
Cook five minutes, then add a half cupful of cream or milk
and cook another five minutes. Stir constantly to prevent
burning. — Mrs A. J. Paxton.
A solid head of cabbage, cut fine; put in a frying pan
a piece of butter the size of a walnut, and when hot wet
the cabbage with a very little water. Let it simmer till
thoroughly done, then beat one egg very light, and stir
slowly, and lastly, add one-half cup sour cream. Salt
and pepper to taste.
Chop cabbage, sprinkle w^ith pepper and salt. Mix
together a piece of butter, size of an egg, half teacup of
vinegar, only moderately strong. Put over fire and heat.
Mix two raw eggs, small cup of rich milk or cream, half
teacup sugar. Stir slowly into heated vinegar to which
the cabbage may now be added and let remain till well
scalded. — Miss Kate Collis.
One-half pint vinegar, two eggs, well beaten; two table-
spoons mustard, one tablespoon salt, one of sugar; butter
the size of an egg, one tablespoon sweet cream. Stir over
the fire and pour over cabbage. Mustard must be mixed
and allowed to stand a short time before using. — Mrs.
Mary J. Ward.
Make a sauce of one tablespoon of French mustard,
one tablespoon of butter, one teaspoon of pepper sauce,
one teaspoon of currant jelly, salt to taste. Peel large
firm tomatoes and cut in thick slices; dip each slice in the
sauce; lay in a baking dish and bake in a hot oven fifteen
minutes; then take up carefully on a serving dish and pour
the remaining sauce, which must be hot, over them. Small
tomatoes may be used whole this same way if the cores
are carefully removed. — Mrs. 0. M. Welborn.
STUFFED GREEN PEPPERS.
One dozen green peppers, scrape out seeds, make a dress-
ing as follows : Chopped beef or pork, breadcrumbs, tomatoes,
equal quantities; a small onion, chopped fine; pepper
and salt to taste. Put butter the size of small marble
in each shell, stuff with the dressing and bake until tender
and brown. — Miss Kate Collis.
Twelve large smooth tomatoes, one teaspoon salt, a
little pepper, one tablespoon butter, one tablespoon
sugar, one cup bread crumbs, one teaspoon onion juice.
Cut thin slice from smooth end of each tomato. With
small spoon scrape out as much of pulp and juice as
possible without injuring the shape. Mix pulp and juice
with other ingredients and fill tomatoes with this mix-
ture. Put on tops, and bake slowly three quarters of an
hour. Slide cake turner under each and lift gently into
flat dish. Garnish with parsley and serve.— Airs. S. AL
FRIED GREEN TOMATOES.
Slice green tomatoes in thin slices; make a batter of
flour and water; turn well in the batter; salt and pepper.
Fry in hot butter or grease till done. — Mrs. J. W. Kirk-
,, COOKED TOMATOES.
Put tomatoes on to boil with a little salt, pepper and
butter; when they come to a boil add a thickening of
water and flour, and sugar if desired. — Miss S. McAfee.
Slice the tomatoes quite thin, pepper and salt them,
roll in flour and fry in butter and lard, half and half. After
frying put a little flour in the skillet and make gravy,
using cream. Pour over tomatoes and serve hot.
Select six nice smooth tomatoes, not too ripe; slice about
one-fourth inch thick, with skin on. Roll in powdered
cracker dust, salt and pepper well. Fry to a delicate brown
in hot butter. Serve on platter garnished with parsley
leaves. — Mrs. Annie M. Servoss.
Take either fresh com or that which has been cooked
on the cob, cut it off and fry, and add minced sweet green
peppers. — Mrs. Chas. Heherd.
ESCALLOPED POTATOES WITH PIMENTOES.
Prepare with a sauce as you do other escalloped potatoes,
and mince pimento peppers between layers of potatoes.—
Mrs. C. Heherd.
PEPPERS ISTUFFED WITH ASPARAGUS.
Cut off stem end of peppers, remove inside and put in
hot water; simmer five minutes; drain. Mix one cup
grated bread crumbs, one tablespoon melted butter, one-
half teaspoon salt, one teaspoon mushroom catsup, one-
half pint boiled asparagus, cut in pieces; one tablespoon
olive oil, one teaspoon lemon juice. Fill peppers; bake one-
half hour, basting with butter or stock; arrange around
a mold of boiled rice, and garnish with pitted olives, made
hot in what is left of the stock.
TO CAN CORN.
Eight pints of corn, three pints of water. Cook twenty
minutes, then add one-half pint of salt and cook three
minutes; then can in glass. When ready to use pour off
the w^ater and add fresh. — Mrs. Rollin Branham.
One-half gallon of green beans, or enough to make one
quart when cooked. Cover with water and cook tender.
Add one saltspoon (rounded) of Salic^dic acid; let boil up.
Fill cars (tin) with beans and liquor. Sprinkle a little of
the Salicylic acid over the top of the beans and seal. — Mrs.
Take six fresh tomatoes, and stew them down sufficiently
with a spoonful of Knox's gelatine (that is enough to keep
the tomatoes together); season to taste with salt and
cayenne pepper, pour into small timbales to shape them,
and place on ice till cold. Serve them on lettuce.
To Remove Iron Rust. Cover the spot with salt, squeeze
lemon juice over it and lay in the sun.
To Remove Vegetable Stains From Hand. Rub with a
slice of raw potato or a green tomato.
To Remove Paint From Glass. Take half an ounce of
emery powder mixed with one ounce of soap, and rub well.
To Remove Grass Stains or Machine Grease. Wash with
Pride of the Kitchen soap.
Ink Spots on Books. A solution of Oxalic acid will remove
them without injuring the print.
To Clean Mica. Take out and wash in diluted vinegar.
To prevent Your Fingers From Being Stained When
Peeling Potatoes or Apples. Use a silver knife and you will
find you will have no more stained fingers.
To Separate Whites From Yolks of Eggs. Break the egg
into a funnel. Then the whites will shp through, and the
yolks remain in funnel.
Coffee and lard cans can be made more convenient for
storing other groceries by fastening the patent kettle-lid
knobs on the covers.
To separate sheets of postage stamps carried in the
pocket book, do not soak them apart, but lay them on a
smooth surface and pass a hot flat-iron over them. This
separates them without destroying the gum.
Always grate nutmegs at the blossom end first.
Stains on spoons from boiled eggs can be removed by
rubbing with a little fine salt.
Make jelly bags of flannel.
Never allow your carving knife to be heated — it spoils its
Never throw w^ater on burning oil; use flour.
Wrap steel or silver in tissue paper.
Old bread should be dried in the oven and put away in
paper bags until wanted for use.
After washing hands dip in weak vinegar to keep them
DIETARY FOR THE SICK
Furnished By A Princeton Physician.
1. Milk. Two ounces of fresh milk and one otince
of seltzer, vichy or other carbonated water.
2. Three tablespoons of milk, one tablespoon of lime
water and one teaspoon of brandy or whisky.
3. Two tablespoons of milk, one tablespoon of hot
water and ten drops of essence of pepsin (Fairchild's).
4. Junket. One teaspoon of essence of pepsin (Fair-
child's) added, with gentle stirring, to one-half pint of warm
milk; pour into custard cups and let it stand till curded.
Serve plain or with sugar and grated nutmeg or lemon peel.
5. Whey. Prepare the curd as in No. 4, but in a single
dish, then beat with a fork till it is finely divided, strain
through cheese cloth and use the whey seasoned to taste.
6. Whey with Wine. One wine glass of sherry, added
with gentle stirring to one-half pint of warm milk, and
when curded beat with a fork and strain.
7. Kumyss. Mix in an open dish two quarts rich milk,
four tablespoons strained brew^er's yeast and three table-
spoons of white sugar, and keep in a warm place four to
eight hours, till fermenting w^ell. Mix, tightly cork and
set in a cool place for twenty-four hours.
8. Egg, Milk and Brandy. Beat to a froth one fresh egg
in a wine glass of water, continue beating while adding four
ounces of fresh milk, one teaspoon of brandy and sugar to
9. Egg and Milk Junket. Beat one fresh egg to a froth,
sweeten with sugar, add one-half pint of warm milk and one
teaspoon of essence of pepsin (Fairchild's), gently stir until
mixed, and pour into custard cups.
196 DIETARY FOR THE SICK
10. Egg and Brandy. Beat one fresh egg in a wine glass
of water, with fifteen drops of brandy and a little sugar.
11. Gruel. Carefully sprinkle into boiling water, to
which a little salt has been added, oatmeal, wheat, barley,
arrowroot or rice flour, and continue boiling and stirring till
smooth and of the desired consistency. May be given
warm with an equal quantity of milk.
12. Barley Water. Boil two tablespoons of pearl barley
for one hour in one quart of water, replacing the w^ater
evaporated. Cut one lemon into thin slices in a bowl
or pitcher with two tablespoons of sugar and pour the
boiling liquid upon them; cover, let stand until cool and then
13. Flaxseed Tea. Take two tablespoons of flaxseed
and after washing in cold water add one lemon sliced thin
and one tablespoon of sugar, place in a pitcher and pour
over them one quart of boiling water; mix well, cover
and let stand in a warm place three hours, and then strain.
14. Rice Water. Two tablespoons of rice to one quart
of cold water in a porcelain lined sauce-pan; boil till soft,
strain and add sufficient water to make one quart, sweeten
to taste or flavor with some fruit juice.
15. Oatmeal Water. Made the same as rice water] (No.
16. Lemonade. The juice of two large lemons, one
tablespoon or more of sugar, one pint of water and a little
grated lemon peel.
17. Effervescing Lemonade. One-half teaspoon of bicar-
bonate of soda to half a glass of lemonade, stir and drink
18. Beef Tea. Soak for two hours one-half pound of
finely cut lean beef in one-half pint of water and one-half
teaspoon of salt, strain and place the meat with one-half pint
of water in a glass jar in a sauce-pan of water over the fire to
DIETARY FOR THE SICK 197
sinimer for two hours, gradually bringing the water in the
sauce pan to a boil; strain and pour the heated liquid and
that in which the meat was soaked. together and add suffi-
cient water to make one pint.
19. Whole Beef Tea. After preparing beef tea as above,
dry the meat in a warm oven, reduce it to a powder by
pounding in a mortar, remove all stringy parts and mix with
the beef tea. Can be served with toasted bread or crackers.
20. Beef Juice. Warm two ounces of fresh, lean beef on
a toaster over a quick fire and express the juice while warm
with a warm hand-press (a nickel-plated lemon squeezer
will do nicely).
21. Beef Extract. Place finely cut lean beef into a wide-
mouthed bottle and stand the bottle in a sauce-pan of cold
water; heat gradually for four hours, but do not allow the
water in the sauce-pan to boil; strain, pressing the meat to
extract all the juice and salt to taste. Give a teaspoon or
more at a time.
22. Mutton Broth. Boil two tablespoons of pearl barley
till soft, in one quart of water, add a small teaspoon of salt
and one-half pound of finely cut lean mutton and simmer
for an hour; when cool, strain. (Unstrained it forms a
nutritious food during convalescence.)
23. Oyster Broth. Open one dozen oysters, and put,
with their liquor, in one-half pint of cold water, allow to
stand for one-half hour, drain off the liciuid and place it in a
sauce-pan over the fire, boil and skim, add one-half pint of
milk and salt and pepper (if allowed) to taste, and when
brought to the boiling point, add the oysters and pour into
a hot covered dish. Serve in ten minutes, if the oysters are
to be eaten; if not, cook fifteen minutes and strain.
Cordial, Blackberry, No. 1 10
Cordial, Blackberry, No. 2 10
Harvest Drink 9
Iced Fruit Egg-Nog 11
Milk Punch 11
Milk Shake 11
Pink Lemonade 10
Raspberry Shrub 10
Raspberry Vinegar 12
Apple Fritters 29
Baking Powder Biscuit 24
Beaten Biscuit, No. 1 25
Beaten Biscuit, No. 2 25
Beaten Biscuit, No. 3 25
Beaten Biscuit, No. 4 25
Beaten Biscuit, No. 5 26
Bread Cakes 27
Breakfast Muffins 29
Brown Bread, No. 1 19
Brown Bread, No. 2 20
Brown Bread, No. 3 20
Brown Bread, No. 4 21
Brown Bread, No. 5 21
Brown Bread, Steamed 20
Buckwheat Cakes, No. 1 26
Buckwheat Cakes, No. 2 27
Buttermilk Muffins 29
Cinnamon Rolls 17
Corn Bread, No. 1 21
Corn Bread, xNo. 2 22
Corn Bread, Raised 19
Corn Bread. Water 22
Corn Dodgers 22
Corn Muffins 22
Corn Pone 23
Corn Gems 23
Cream Tartar and Soda Biscuit . . 24
Graham Gems, No. 1 28
Graham Gems, No. 2 29
Graham Batter Cakes 27
Light Bread 17
Light Rolls 16
Lunch Cakes 19
Parker House Rolls 24
Plain Pancakes 27
Oatmeal Bread 26
Raisin Bread 18
Raisin Loaf 17
Rice Corn Bread 21
Rice Pancakes 28
Rusks, No. 1 18
Rusks, No. 2 18
Rusks, No. 3 18
Rye Bread 20
Salt Rising Bread, No. 1 14
Salt Rising Bread, No. 2 15
Spoon or Batter Bread 23
Soda Biscuit 24
Stirred Biscuit 25
Tea Biscuit 23
Tea Muffins 29
Twentieth Century Bread 16
Waffles, No. 1 28
Waffles, No. 2 28
Waffles, No. 3 28
Velvet Rolls 19
Vienna Bread 14
Angel Food 31
Improved Angel Cake 31
Bride Cake 32
Buckeye Cake 32
Cocoanut Loaf Cake 33
Coffee Cake 32
Columbia Cake 33
Cup Cake 33
Eggless Cake 33
Fruit Cake, No. 1 34
Fruit Cake, No. 2 34
Fruit Cake, No. 3 34
Fruit Cake, No. 4 35
Fruit Cake, No. 5 36
Best Fruit Cake 35
Sponge Fruit Cake 35
Fruit Cake without Eggs 34
White Fruit Cake 35
Golden Cake 36
Gold Loaf Cake 37
Groom's Cake 39
Imperial Cake 37
Ice Cream Cake 38
Jam Cake 37
Jam Cake, Blackberry 32
Jelly Roll 37
Loaf Xut Cake 41
Marble Cake, No. 1 38
Marble Cake, No. 2 38
Marble Cake No. 3 39
Marble Chocolate Cake, No. 1 . . . 38
Marble Chocolate Cake, No. 2. . . 39
Molasses Cake 36
One-Egg Cake 41
Orange Cake 40
White Pound Cake, No. 1 36
White Pound Cake, No. 2 40
Old-Fashioned Pound Cake 40
Snow Cake 40
Sponge Cake 40
Tilden Cake 41
White Cake, No. 1 41
White Cake, No. 2 41
White Cake, No. 3 42
White Cake, No. 4 42
White Cake, No. 5.. .• 42
White Perfection Cake 42
White Mountain Cake. 41
Yellow Cake, No. 1 43
Yellow Cake, No. 2 43
Yellow Cake, No. 3 43
Almond Cream Cake 45
Banana Cake 45
Black Cake 46
Caramel Cake, No. 1 47
Caramel Cake, No. 2 47
Cheap Cake 52
Chocolate Cake, No. 1 46
Chocolate Cake, No. 2 46
Cocoanut Cake 48
Coffee Cake 47
Devil's Food, No. 1 48
Devil's Food Cake, No. 2 48
Ice Cream Caramel Cake 50
Lady Baltiinore Cake 50
Lemon Cake 49
Minnehaha Cake 50
Neapolitan Cake 51
Orange Cake 48
Pineapple Cake 49
Thanksgiving Cake 51
Whipped Cream Cake 52
White Layer Cake, No. 1 51
White Layer Cake, No. 2 51
CAKE FROSTING AND FILLING
Boiled Frosting 53
Boiled White Icing 53
Caramel Icing 53
Caramel Filling, No. 1 53
Caramel Filling, No. 2 55
Chocolate Custard 54
Chocolate Icing 47
Chocolate Frosting 46
Chocolate Cream Frosting 53
Cold Icing 54
Fig Filling 54
Marshmallow Icing 55
Marshmallow Filling 55
Orange Filling 54
Orange Icing 54
Rocky Mountain Filling 55
Royal Icing 55
GINGERBREAD AND SMALL
Cookies, No. 1 62
Cookies, No. 2 63
Cookies, No. 3 63
Boston Cookies 63
Cafe Riche Cookies 65
Chocolate Cookies 61
Fruit Cookies 62
Peanut Cookies 60
Presbyterian Cookies 62
Oatmeal Cookies 61
Drop Oatmeal Cookies 61
Cream Puffs '63
Doughnuts, No. 1 64
Doughnuts, No. 2 64
Doughnuts, No. 3 65
Prize Doughnuts 64
Ginger Cakes, Drop 58
Ginger Cakes, No. 1 57
Ginger Cakes, No. 2 59
Fruit Gingerbread 58
Soft Gingerbread, No. 1 57
Soft Gingerbread, No. 2 57
Soft Gingerbread, No. 3 5&
Soft Gingerbread, No. 4 58
Ginger Snaps, No. 1 59
Ginger Snaps, No. 2 59
Ginger Snaps, No. 3 59
Lady Fingers 64
Molasses Cakes 58
Shrewsberry Cakes 60
Small Cakes 62
Tea Cakes, No. 1 59
Tea Cakes, No. 2 61
Vanilla Wafers 60
Venetian Cakes 65
American Marmalade 67
Apple Ginger 69
Canned Grapes 67
Canned Pears 67
Grape Marmalade 68
Mint Jelly 70
Orange I\iarmalade 68
Orange or Grape Fruit
Peach Butter 69
Peach Marmalade 68
Pineapple or Quince Honey 70
Pineappled Strawberries 70
Quince Honey 70
Raspberry Jam 69
To Preserve Strawberries in the
CHAFING DISH RECIPES.
Creamed Dishes — Eggs, Chicken
or Veal... . : 71
Oyster Stew 71
Cheese Balls, No. 1 73
Cheese Balls, No. 2 73
Cheese Biscuits 74
Cheese Cakes 74
Cheese Puffs 73
Cheese Straws, No. 1 73
Cheese Straws, No. 2 74
Cheese Straws, No. 3 74
Escalloped Cheese 73
Butter Scotch 79
Candied Fruits ' 81
Candied Mint 81
Caramelled Nuts 80
Chocolate Caramels 77
Chocolate Creams, No. 1 79
Chocolate Creams, No. 2 79
Chocolate Kisses 79
Cream Candy 76
Fudge, No. 1 75
Fudge, No. 2 75
Fudge, No. 3 75
Maple Nut Candy 79
Maple Fudge 76
Molasses Candy 76
Nut Candy 77
Peanut Brittle 76
Peanut Candy 77
Sea Foam 78
Sugared Orange Peel 80
White Taffy 77
Apple Pudding 83
Bread Pudding 83
Quick Bread Pudding 90
Brown Betty 83
Brown Pudding 83
Buckeye Pudding 84
Cabinet Pudding 84
Chocolate Pudding 85
Fig Pudding 86
Fruit Pudding 85
Plain Fruit Pudding 88
Graham Pudding 91
Half Hour Pudding 86
Indian Pudding, Baked 87
Jam Pudding 87
Lemon Pudding 87
Log Cabin Pudding 86
Meringue Pudding 88
Orange Pudding, No. 1 87
Orange Pudding, No. 2 91
Plum Pudding, No. 1 88
Plum Pudding, No. 2 89
Prune Whip, No. 1 89
Prune Whip, No. 2 89
Queen of Puddings 89
Raisin Pudding 86
Rice Pudding 90
Sago Pudding 92
Steamed Pudding 92
Steamed Fig Pudding 85
Suet Pudding, No. 1 90
Suet Pudding, No. 2 90
Suet Pudding, No. 3 91
Suet Pudding, No. 4 91
Suet Pudding, No. 5 92
SAUCES FOR PUDDINGS.
Orange, Hard 92
Plain Sauce 86
Whipped Cream 93
Bavarian Cream 95
Rice Bavarian 95
Charlotte Russe 96
Coffee Jelly 99
Cocoanut Cream 104
Duchesse Cream 97
Frozen Pudding 100
Frozen Plum Pudding 101
Fruit Cup 98
Fruit Gelatine Pudding 100
Fruit Foam 96
Fruit Dessert, No. 1 98
Fruit Dessert, No. 2 100
Gelatine Pudding 100
Lemon Jelly 99
Lemon Gelatine 97
Ladies Delight 102
Macaroon Pudding No. 1 99
Macaroon Pudding, No. 2 102
Moonshine Pudding 98
Nesselrode Pudding 105
Pineapple Canapes 102
Pineapple Goo 97
• Prune Souffle 104
Raspberry Pudding 103
Snow Flake 103
Snow Pudding 103
Spanish Cream 96
Tapioca Pudding 101
Hickory Nut Tapioca 98
Peach Tapioca 101
Velvet Cream 103
Whipped Cream 1 03
Yellow Pudding 104
Beauregard Eggs 107
Brown Eggs 108
Deviled Eggs 108
Frizzled Eggs 107
Egg Cutlet 108
Eggs and Cheese 109
Baked Omelette 107
Shirred Eggs 107
Stuffed Eggs 108
To Keep Eggs 108
Palatable Luncheon Dish 113
Prepared Sandwiches Ill
Quick Aspic Jelly 113
Salted Almonds 114
Sauce for Croquette Mixture. . . .112
Sweetbreads, No. 1 Ill
Sweetbreads, No. 2 Ill
Sweetbreads, No. 3 Ill
Baked Fish 115
Baked Salmon 115
Codfish Balls 116
Escalloped Salmon 116
Fish Dressing 117
Planked Shad 115
Salmon Cutlets 1 1 6
Salmon en Croquille 117
ICES AND ICE CREAM.
Biscuit Tortoni 123
Cafe Mousse 122
Cranberry Frappe 121
Currant Sherbet 120
Ice Cream, No. 1 119
Ice Cream, No. 2 119
Ice Cream, No. 3 120
Lemon Sherbet 121
Maple Parfait 123
Melon and Peach Bombe 123 .
Orange Ice 120
Peach Ice Cream, No. 1 120
Peach Ice Cream, No. 2 120
Peach Mousse 122
Pineapple Sherbet, No. 1 121
Pineapple Sherbet, No. 2 122
Raspberry Sherbet 121
Sauterne Sauce for Ice Cream. . . 121
Vanilla Ice Cream 119
Vanilla Parfait 122
Baked Beefsteak 125
Beef a la Mode 128
Beefsteak Roll 126
Boiled Ham 133
Braised Beef 128
Corned Beef 129
Corn Beef Hash 129
Chili Con Carne 1 30
Friccasse of Beef 126
Fried Liver and Bacon 132
Hamburg Roast 127
Hamburg Steak 127
Pork Chops with Apples 131
Pot Roast of Beef 128
Pressed Beef 129
Roast Lamb 1 32
Rolled Beefsteak 126
Roast Beef 127
Roast Pork with Celery Dressing. 132
Scrapple 1 33
Spiced Tomato Beefsteak 125
Steak and Mushrooms 127
Stuffed Shoulder of Veal. 131
To Fry Pickled Pork 133
Veal Cutlets 131
Veal Loaf, No. 1 130
Veal Loaf, No. 2 , 131
Veal Loaf, No. 3 131
Veal Roll 130
Baked Oyster Loaf 135
Blanketed Oysters 135
Creamed Oysters 135
Fried Oysters 136
Oyster Cocktail 1 37
Oyster Croquettes 137
Oyster Pates 136
Oyster Pie 136
Scalloped Oysters 136
Butter Scotch Pie 143
Chess Pie 141
Chocolate Pie, No. 1 142
Chocolate Pie, No. 2 142
Chocolate Pie, No. 3 142
Christmas Pie 139
Cocoanut Pie, No. 1 140
Cream Pie, No. 1 139
Cream Pie, No. 2 140
Cream Pie, No. 3 140
Cream Sponge Pie 141
Currant Pie 139
Custard Pie 141
Ice Cream Pie 142
Jam Pie 142
Lemon, No. 1 143
Lemon, No. 2 144
Lemon, No. 3 144
Lemon, No. 4 144
Lemon, No. 5 144
Aunt Lucy's Lemon Pie 145
Orange Short Cake 147
Mince Meat, No. 1 145
Mince Meat, No. 2 145
Mince Meat, No. 3 146
Mince Meat, No. 4 146
Peach Cobbler 147
Pie Crust 1 39
Pumpkin Pie 145
Raisin, No. 1 1 46
Raisin, No. 2 148
Rhubarb Custard 144
Sponge Cake Pie 140
Strawberry Short Cake, No. 1. . .147
Strawberry Short Cake, No. 2. . . 148
Washington Pie 148
Whipped Cream Pie 141
Vinegar Custard 143
Cucumber Pickles, No. 1 149
Cucumber Pickles, No. 2 151
Cucumber Pickles, No. 3 152
Chili Sauce, No. 1 153
Chili Sauce, No. 2 154
ChiH Sauce, No. 3 154
Chili Sauce, No. 4, 160
Favorite Pickles 151
French Pickles 154
Gooseberry Catsup 159
Grape Catsup 159
Mango Pickles 155
Mixed Pickles, No. 1 149
Mixed Pickles, No. 2 149
Peach Mangoes 158
Pimento Relish 159
Prepared Mustard 1 54
Plum Catsup 159
Spiced Blue Plums 157
Spiced Currants 158
Spiced Grapes, No. 1 157
Spiced Grapes, No. 2 157
Spiced Nutmeg Melon 157
Spanish Pickles 152
Sweet Pickled Watermelon 1 58
Tomato Relish 1 60
Chopped Tomato Pickles 152
Green Tomato Pickles, No. 1. ... 150
Green Tomato Pickles, No. 2. ... 151
Sliced Tomato Pickles 150
Sliced Green Tomato Pickles. ... 152
POULTRY AND GAME.
Baked Quail 164
Broiled Quail 163
Chestnut Stuflting 163
Chicken with Dressing 161
Chicken Souffle 163
Crust for Chicken Pie 161
Dressing for Turkey 163
Escalloped Chicken 162
Pressed Chicken 1 62
Stuffing for Fowls 161
Roast Turkey 162
Chicken, No. 1 165
Chicken, No. 2 166
Chicken Salad for Fifty People. . 165
Combination Salad 168
Grape Fruit 166
Jellied Cucumber 165
Salmon, No. 1 170
Salmon, No. 2 170
Salmon, No. 3 170
Tomato 1 68
Tomato and Cheese 1 68
Tomato with Peppers 169
Tomato and Pineapple 167
French Dressing 171
French Mayonnaise 173
Green Mayonnaise 173
Mayonnaise Dressing 172
Salad Dressing, No. 1 169
Salad Dressing, No. 2 172
Salad Dressing, No. 3 172
Sour Cream Dressing 172
Tartare Sauce 174
White Mayonnaise 173
Cheese " 175
Cheese and Pepper 175
Sandwich Filling 175
Plain Chicken 179
Green Pea 180
Potato Puree 178
Soup Stock 177
Tomato Puree 179
Tomato Soup, No. 1 178
Tomato Soup, No. 2 178
Tomato Soup, No. 3 178
Tomato Soup, No. 4 178
White Soup 180
Baked Beans with Tomato Sauce 181
Baked Beans 182
Cabbage au Gratin 183
Creamed Cabbage 182
Escalloped Cabbage 183
Stewed Carrots 182
Stewed Celery 183
Corn Pudding 182
Egg Plant 184
Hominy, Baked 184
Parsnips, Creamed 185
Potato Balls 186
Potato Croquettes, No. 1 187
Potato Croquettes, No. 2 187
Delmonico Hashed Potatoes .... 185
Escalloped Potatoes 185
Escalloped Potatoes with
Lyonnaise Potatoes, No. 1 186
Lyonnaise Potatoes, No. 2- 186
O'Brien Potatoes 185
Stuffed Potatoes 185
Peppers Stuffed with Asparagus. 191
Stuffed Green Peppers, No. 1. . . . 187
Stuffed Green Peppers, No. 2. . . 189
Oyster Plant, Stewed 184
Rice Croquettes 188
Old Time way of Cooking Rice. . . 187
Roast Green Corn 184
Fried Corn 191
Slaw, Cold 184
Slaw, Warm 188
Slaw, Hot, No. 1 188
Slaw, Hot, No. 2 189
To Can Corn 191
To Can Beans 191
Cooked Tomatoes 190
Creamed Tomatoes 190
Deviled Tomatoes 189
Fried Tomatoes 1 90
Fried Green Tomatoes 190
Stuffed Tomatoes 189
Tomato Timbales 192
One copy del. to Cat. Div.
'^7 '909 P