LIBRARY OF CONGRESS
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ADVERTISEMENTS.
A WORD TO THE COOK
I^et this store supply you
with your
EXTRACTS
SPICES \m
BAKING POWDER
as well as your other needs
in the grocery line.
The Best is None too Good for You
You will always find a
willingness to please and
courteous service.
Fowler's Large Modern Store
M, Brady ®, Co.
ADVERTISEMENTS
BOOM
The Reiisin business by teachin^^
people to eat raisins.
Teach Them
by using-
"THE LUSCIOUS BRAND"
of raisins in your recipes.
Yours for pr<)si)erity and
Cash in the Sweat-Box
LF.Giffen&Co
ADVEKIlStMENTS
L D. HOWARD
Contracting Painter and Paper Hanger
DKAI^KK IN
PAINTS, OILS, WALLPAPER AND MOULDINGS
I also do advertising- of all kinds.
Cor. Fifth and Merced Sts., - - Fowler, Cal
THE BRUNSWICK
Bowling Alley and
Billiard Parlors
The cmly
Strictly Temperate
Place of its kind in the State.
NELSON BROS
1039 J Street, - - Fresno, Cal
OFFICERS: Trumaii G. Hart, Pres. ; Lee L. Gray, Viee-Pres.; First ^ational
Bank, Treas.: V. H. M. MacI,ymont, Sec, & Gen. MKr.;(;. F. Wyer.Asst. Mpr.
DiRECXORSi Truman G. Hart, Lee L. Gray, Hector Burness, rrank H.
Short, V. H. M. MacLymont.
CrXY COUNTRY
CAPIXAI. « 100,000
LANDS FRESNO REALTY & AGENCY CO investments
1924 TTJLARE SX
rMPROVETJ UNIMPROVED
Transacts a General Real Estate Business. Acts as Agent for Absentee
Property Owners. Arranges Loans on Realty.
Los Angeles Office 213 Grant Bldg Phone White 1591
Phone Home 1968 FRESNO, CALIFORNIA
ADVERTISEMENTS
Barrett-Hicks Co
The best and cheapest place
in the count v to hiiv vour
Stoves
Ranges and
Utencils
because we buv in car ]i)ad Kits.
PAINTS
SPECIALTY
Barrctt-Hicks Co
1041 1 St., Fresno
ADVERTISEMENTS
Cooks arc Made
They are not Born
But any ordinary cook can
make a success of anything-
in whicli flour is used with
SPERRY'S NO. 1 BRAND
IT IS THE BKST
Spcrry Flour Co
N and Presno Streets, Fresno, California
Scientific and
Thoroughly Professional
Treatment of the Scalp
Bald Heads Please Apply. Advice Free
HAIRDRESSING A SPECIALTY
DOCTOR WILLIAMS
1905 Fresno Street, - Fresno, Cal
thi Raisin Center Cook Book
COMPILKD AM) ARRAKGKD BY
the Towhr Improvement Jlssociation.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Miss
Chas- Nelson
J. P. Duff
A. C. Palmer
A. K. Wagstaff
Z. L. Ward
T. T. Turner
Fred Nelson
L. A. Howard
Geo. Scane
Carrie POlder
Miss Ha
Mrs. W. E. Marden
Mrs. M. E. Trowbridge
Mrs. A. Mattei
Mrs. C. H. Norris
Mrs. Geo. Waterman
Mrs. C. S. Manlev
Mrs. J. W. Slater
Mrs. A. Harris
Mrs. M. L. Parkhurst
Miss Emma Barnett
rriet Stout
COOK ROOK COMMITTEE
We are indebted to ■' The St. t:i..iul Co.jk Hook, riie Fruit
World," " 101 Sandwiches," t"<jr vahiable recipes and desire to
make special acknowledi^-ements to "Crumbs From Everybody's
Table" for many favors.
K<>\\'I.KIt KIS'SilfllS" f 'It EMM
L'SRARV of CONGRESS
Two Copiae Ractiivad
MN 2 1904
Copyright Entry
CUSS a. )^c. N
' copy 8
No.
^t
A
^
>y^
TO OUR FAIR YOUMG vSISTlOR
"THE COMING WOMAN"
WE dedicatp: this book
Her kitchen will doubtless be a chemical lab-
oratory, her baking and brewing only new chem-
ical combinations, and yet, with all due deference,
we commend to her these tried and tested recipes
of her grandmothers.
u//ia/ c^oos coo^or^ moanF J^t moans
tho /cnou/iod^e o/" ^T^oefoer, erne/ o/" Ci'rco,
and o/" Ca/j/pso, and o/" Jifo/en, and o/"
S^oboAaA, and o/ tAo Queen o/" S/ioAa/ t't
means fAe Arnou>/od^e o/" a/f /ruiVs, and
AerAs, and ba/ms, and spices, and o/" ai/
tAaf is Aea/iny and siveef in /"ie/ds and
proves, and savory in moats/ it means
care/u/ness, and inventiveness, and u/atcA-
/^u/ness, and ivit/inffnoss, and readiness
of app/ianco,- it means tAo economy o/"
your yreatyrandmotAers, and tAo science
of modern cAemists/ it tneans mucA tasting
and no uiastiny/ it means dtn^tisA tAor-
ouyAness, and ^rencA art, and J'traAian
Aospitatity. S?usAit
Preface.
The Fowler Improvement Association present
this book to their many friends with the hope
that their effort to build a club house and extend
their library may be looked upon with favor.
Special attention has been o-iven to the meatless
department and to fruits and raisins, the pro-
ducts of the raisin center. It is hoped that it may
prove a valuable assistant to man v.
COPYKIGH'i', lf>(l.'!.
HV Tllh;
KOWr.Klt IMl'Rt)X'E>rKJN"l' A.SSOC'IA'riOlV
ADVERTISEMENTS
Manlcy-Burnett Co
General Merchandise
THE FIRM THAT TREATS YOU RIGHT
Anythinu^ that can be
found at anv iirst-
class store can be
found here at the
BOTTOM MARKET PRICE
We intend to stav and
if rijjfht treatment and
jj-ood <j()(>ds will draw
trade
We Will Get Our Share
All the inj^redirnts for
the r ec i pe s in this
book can be found at
oiir store.
Manlcy-Burnctt Co
I'^<»\vler, - - - California
ADVtRTbEMENTS
OFFTCK OF
HOWARD A. HARRIS
Cor. Sixth and Merced Sts. , Powler, Cal
The Ensign
Fowler's
Local
Paper
Published
Saturdays
AGENCY
For the PACIFIC IM-
PKOVFMFNT CO. in the
sale of its Fo\\ ler town
property.
AGENCY
For the two leadino- AMKR-
ICAN and the two leading-
FNGLISH INvSURANCK
COMPANIKS.
Bread
Mrs. Charlhs Xiolson.
"And I will fetch a morsel of bread, and comfort yo your
lu-arls; after that ye shall pass on."— Genesis 1S:5.
In the iiiakiii^' of ^ood bread there is nothino"
intricate or dillicult, nothing- which an}- person of
average intelligence cannot understand, hut there*
,iss liQ department of cooking where so ninch de-
pends upon care in little details, and where fail-
ure 5^0 surely follows any deviation from certain
well established principles.
Good Hour, good veast, pure water and sweet
milk are the first essentials to making good bread.
Flour should always "be sifted before measuring
and if kept in a cold pantry, it should bs warmed
before using. x».Iilk and water should also be
warm.
There are various ways of making l)read, with
milk, water, potatoes, etc., but the tvv^o points,
sweetness and lightness, remain always the chief
consideiati(m. If milk is used, it should be scald-
ed and cooled as this i)revents its souring. Ne.xt
comes the mixing or vsponging of the bread.
1'his is not a mere mixture, but an actual chemic-
al combination, and as we cannot use v\'ater alone
to eifect tliis, it must be supplemented by knead-
ing, and thus comes our most im]:)ortant part.
The excellence of bread dejjends much u])on its
kneading, .First work the duugh in the pan un-
til it h)ses part of its stickine-s, then Hour the
II KKF.AD
board thickly, flour the hands, take out the dou<j^h
and knead rapidly and continuously by drawing
the dough farthest from you over to the center,
and pressing it down with the ball of the hand.
Repeat this several times turning- the dough
around until every part is thoroughlv and evenly
kneaded. When you first begin the dough will be
soft and sticky, but when you can knead it on an
unfloured dry board, kneading may be discon-
tinued. After this you set it away to rise. Give
it time to fully expand, but be careful that the
dough does not fall as it is then sour and cannot
be restored to the original sweetness.
Next comes the moulding. After the dough is
very light, divide it carefully into loaves, knead
lightly on the board until formed, place in well
greased pans and set in a warm place to rise un-
til double its bulk.
Now comes the baking. Great care should be
taken to have the oven just right. If you can
hold your hand in the oven while counting twenty
slowly, it is all right. The bread should be in
the oven ten minutes before it begins to brown.
Brush the tops of the loaves with butter before
putting in to bake. This keeps the crust moist.
POTATO YEAST NO. 1.
Peel three or four medium sized potatoes.
Grate them and add one tablespoonful of salt and
one tablespoonful of sugar. Pour enough boiling
water over the potatoes to thoroughly cook all
the starch; when milk warm add either one dis-
solved yeast cake or one cup of veast left over
from the last time.
Helen L. Waterman.
BREAD 12
POTATO YEAST NO. 2.
Borrow one cup of yeast from vour neijjchbor.
At nio^ht peel three larj^e potatoes and cook in
one quart of water until tender. Mash them and
add one tablespoonful of salt and two tablespoon -
fuls of sugar. Pour the water in which they were
cooked over them and let cool. Add the cup of
yeast, cover, and let stand until morning". Keej^
out enouo-h to start with and set your bread with
the rest.
Mrs. Charles Nelson.
HOT WEATHER YEAST
2 jj^ood sized potatoes
3 tablepoonfuls of su^^ar
1 tablespoonful of salt
1 yeast cake
Grate the potatoes then add suyfar and salt and
mix well. Add one pint of warm (not hot) water.
Add yeast cake dissolved in a little water. Stir
well and vSet to rise.^ One cup of yeast will make
three larg^e loaves.
Mrs. M. S. Priest.
BREAD
One cake compressed veast, two tablespoonfuls
of sugar creamed together in a large bowl. Then
add three cujjs of water or one-half milk and one-
half water. Add three teaspoonfuls of salt.
Then add warm Hour until just stiff enough to
knead (generallv about three times as much Hour
as li(|uid) then add two tablepoonfuls of melted
shorteniuir. Place on well tloured board and
13 BREAD
knead until perfectly smooth and free from sticki-
ness. Place in greased bowl and set in a warm
place to rise. Keep the bread warm and let rise
until twice its first bulk before making into
loaves.
Emma Barnktt.
WHOLE WHEAT BREAD
One cake compressed yeast and two table-
spoonfuls of sugar creamed together. Add two
cups warm water and stir. Then add two tea-
spoonfuls of salt. Add w^hole wheat tlour until
stiff enough to beat, but not stiff enough to
knead. Add one tablevspoonful of shortening and
beat about ten minutes, then grease the top,
cover and set in warm place to rise.
Emma Barnrtt.
GOOD LIGHT BREAD
Take one quart of wdieat bran, put it into
warm water with a teaspooniui of salt and set
in a warm place to rise. When light, strain
through a cloth' to keej) out all the Oian. Put
into a vessel with flour enough to make a sponge,
add a small pinch of soda, one teas{)oonful f)f salt
and one tablespoonful of sugar, let rise, then add
flour to make dough. Knead well. When light
mould into loaves, let rise and bake in a moder-
eratelv hot oven.
Mrs. N. J. Sloan
BREAD 14
GRAHAM YEAST BRKAD
Mix at nio-ht two cups of water with one-half
cake compressed yeast and enough white flour to
make a thin batter, beating- five minutes with a
vSpoon. Next morning add one small cup molavss-
es, one teaspoonful soda, twoteaspoonfuls of salt
and enough Graham flour to make a thin batter.
Put in baking pans to rise.
P. J. ALvSTP, Presno.
Otb<ir Breads.
RAISIN BRKAD
Take a pound package of seeded raisins, pour
boiling water over them and stir vigorously and
dump into a colander. Pick out all stems and poor
raisins and grind through a meat grinder. Have
ycmr bread for four loaves sponged (us;ng any
formula you choose) and ready to mould. Drop in
your raisins and thoroughly incorporate with the
dough, adding flour and kneading until elastic.
Leave in the pan until light, then divide into loaves
and let stand until light and bake. When you re-
move from the oven, grease the crust with olive
oil (Gower's). This bread is fine eaten with
olive oil. Mrs. Amos Harris.
SALT RISING BRKAD
]4 pint new milk, corn nie:l to thicken.
1 tablesi)oonl'ul sugar,
15 15KEAD
1 teasp(K)nful salt
Pinch of soda. Flour
Set the milk on the fire and heat to boilings.
Remove and stir in corn meiil until as thick
as thin mush. Keep .it in a warm place all
nio'ht. In the morning" it will be lig-lit. Put the
flour in a bowl (if cold, heat or slightly warm
the hour) pour in the mush and mix \vith warm
sweet milk and water, equal parts. Add the
sugar, salt and soda. Mix a stiff batter, cover
and keep warm. In an hour or two it will be
lig-ht. Work in flour to make a stiff dough. Let
it rivSe. Mould in loaves, put in greased ]jans, let
rise and bake.
MRvS. MaR(xARET TROWBRITKiK.
SALT RISING LIGHT BRKAD
Take one-half pint nevv-^ sweet milk. At night
put on the lire and let come to scalding heat.
Stir in corn meal to make a stiff batter. Set in
a warm place over ni^^ht. Next morning put one-
half pint warm water into the meal batter then
stir in encnigh flour to make a moderatelv thick
batter to which add one teaspoonful of sug"ar, set
in a kettle of warm water, keep the water warm
and in two hours your veast will be ready to
make into bread. Sift one gallon of flour, a scant
teaspoonful of salt, pour in vour veast, put in
warm water to rinse all the veast out of vessel
and pour it in with the veast. Work vour dough
well, put in a Inicket, (I use a one-gallon tin
bucket to raise bread in as it rises much better
in a small deep vessel than where it is allowed to
spread out so much) vset bucket back in water and
keep covered. In one hour it will be ready to
mould into loaves. Put on hoard, work well.
Have your pans «j;-reased well with lard or butter,
cut your loaves, roll them in butter which will
keep them from ^ettin^ hard while risin<J-, set in
a warm place and in half an hour it will bereadv
to bake. Have your oven hot when puttin(>- in
but let it cool down so the bread will not burn
and let bake one hour with moderate heat. This
will make three loaves. Mrs. N. J. Sloan.
WHOLE WHEAT BREAD
Scald one quart of whole w^heat flour with one
(juart of boilin«>- water, pourin^fthe water on verv
gradually that no lumps be formed. When this
has cooled to luke warm, add one-half cup home
made yeast or one-half cake compressed veast
dissolved in a little luke warm water and leave to
rise, carefully covered and kept in a warm room.
When the ferment is li^ht which will be shown
by its beintJ- a mass of white substance like sea-
foam, rather than by haviny^ jjfreatly risen; add
sufticient warm sifted flour to make a verv thick
batter and having beaten it well, leave it to rise
a^ain. When well risen and cracked over the
to]) like "crazed" china, sufficient flour to make
it of the proper consistency must be added and
the dou,i^h thonrnj^rhj y kneaded. When the douj^-h
clin«-s too-ether and works away from l^he sides of
the bowl, encmo-h flour has been added. Bread
should always be kneaded as soft as it can be
handled and only sufficient tl(mr added to keep it
from stickintr to the board. Mtmld into loaves,
I>lace in l)read ]>ans and put in a warm place to
rise. When risen to nearly double their size, put
in the oven and let bake from one to one and one-
hallhours. When done, remove from the pan
17 BREAD
and tilt on their edg'es so the air mav reach all
sides and prevent sweating. When perfectly
cold, wrap in a thick cloth and put into a bread
tin. Mrs. Amos Harris.
BROWN bre:ad
1 cupful Graham or Rve flour,
2 cupfuls corn meal (scanty),
1 cupful molasvses,
1 cupful sour milk,
1 cupful boiling- water,
2 teaspoonfuls of .soda,
1 teaspoonful of salt.
Pour the boiling water on to the corn meal.
Put one spoonful of soda into the sour milk and
one spoonful soda into the molasses. iVfter beat-
ing these thoroughly, mix with the other in-
gredients. Pour into a g^reased mould and steam
three hours. Mrs. M. L. Parkhurst.
BOSTON BROWN BREAD
2 cupfuls Graham flour,
1 cupful white flour,
2 cupfuls corn meal,
1 cupful molasses,
1 egg,
2 teaspoonfuls soda.
Mix with water. Mrs. E. G. Chaddock.
BOSTON STKAM BREAD
1 pint Graham flour,
1 cupful corn meal,
1 cupful molasses,
BREAD IS
1 cui)fiil sour milk,
1 cupful sweet milk,
1 teaspoonful soda,
1 teas]:)()()nful salt.
Steam three hours.
Mrs. Kdwin W. Brum ton.
BOILKD BROWN BRKAD
2 cupful s cornmeal,
1 cupful (jraham Hour,
1 cupful molasses,
2 cupfuls sweet milk,
1 cupful sour milk,
1 teaspoonful soda,
1 teaspoonful salt.
Dissolve the soda in the sour milk and stir all
until a smooth batter. Put in a buttered tin boiler,
coyer tij^ditly and set in a covered iron kettle to
boil two and one-half hours, addino- water asnec-
^^^^•ii'.v- MRvS. Edwin (^owkk.
CORN BREAD
1 teacu])ful yellow corn meal,
2 teacupfuls wheat iiour.
Yi jiint sweet milk.
/^ teacupful sus^j-ar.
3 e^^ors.
2 oz. butter,
2 teasj)oonfuls bakin.^^ powder.
Mix the meal, flour, butter and suo-ar. Put the
bakino- powder into the flour first. Drop the
yolks of ecro-s into this. Let the milk boil and
p()ur over it slowly. Beat whites of e^'-j^^s to a
slilt fn.th. Add to the mixture stirrino- verv
19 BKEAD
lightl}'. Bake ill quick oven. KlinoreStouT.
CORN BRKAD, (soft)
1 teacupful small hominy, boil until soft. Add
two teacupfuls of white corn meal and butter the
size of an egg. One quart boiled milk. When
cool add three well beaten eggs and three tea-
spoonfuls of baking powder. Bake for one-half
hour. Kmma Barnktt.
CORN CAKE
2 cupfuls sour milk,
1 level teaspoonful soda,
1 teaspoonful syrujj,
lj4 cupfuls corn meal,
}4 cupful flour,
1 egg, a little salt,
1 tablespoonful shortening.
Kmma Barnktt.
GRAHAM BRKAD NO. 1
1 pint thick sour milk,
1 teaspoonful soda,
3 large cooking spoonfuls molasses,
A pinch of salt,
1 quart sifted Graham flour.
Stir until smooth. Bake in large bread pan for
about forty minutes. Tabitha C. Harris.
GRAHAM BRKAD No. 2
3^ cupful sugar,
Lump of butter size of an egg,
2 cupfuls sour milk or butter milk.
BREAD 20
2 teasjjoonfuls soda,
1 teaspoonfu] salt,
2 cupfiils Graham fioiir,
1 cupful wheat flour,
Mix stiff with a spoon.
]\Irs. Kdwin W. Brixton.
RICK BRKAD
Two lari^e tablespoonfuls rice that has been
thoroug-hly cooked,
1 cupful sweet milk,
2 e<^''o"s
A IMe salt,
Butter, half the size of an e^^,
1 cupful flour,
^2 teas])oonf ul bakino- powder,
Beat the yolks and whites of the eg-gSvSeparate-
ly and add the whites the last thino-. Sour milk
with one-half teaspoonful soda is just as good as
sweet milk and baking- powder. Pour into butter-
ed tin to thickness of one inch and bake,
Mrs. Norris.
SIMPLE GRAHAM BREAD
1 large cupful bread dough,
2 cu])luls warm water,
1 small cupful molasses,
1 round teas])oonful soda.
A little salt.
l\Iix the soda with the molasses; mix all together
adding sufficient (iraham flour to make a stiff bat-
ter. Put into baking ])an to n-ise.
Mrs. K. G. Ciiaddock.
21 BREAD
SCALDKD CORN CAKK
1 pint milk,
1 cupful corn meal,
1 teaspoonful salt,
3 tablespoonfuLs of shortening,
3 egg's, (or fcmr small ones, ) yolks and
whites beaten separatel3\
Scald the milk, (use double boiler. ) Then scatter
in the corn meal and salt and stir until smooth.
Mix in the shortening and beat up the yolks of
the eggs and stir them in. Beat up the whites of
the eggs to a very vstiff froth (with a little salt)
and fold them into the corn meal mixture. Pour
into a hot well greased pan (about one-half full)
and bake in a moderately hot oven about twenty -
five minutes. Kmma Barnett.
STEAMED BROWN BREAD
3 cupful s Graham flour,
1 cupful corn meal,
1 cupful syrup or molasses,
3 cupfuls buttermilk,
2 level teaspoonfuls soda,
1 teaspoonful salt.
Butter baking powder cans or any other cans,
put holes in lids and fill two-thirds full. Steam
three to five hours. Mrs. Pkici-:.
SCOTCH BREAD
8 oz. flour,
1 pound butter,
% pound sugar,
l4 teasj)(M)nful (scant) l)aking powder.
BRRAD 22
Put all on table and knead toj^'ether, j^radiially
workinj;>- in butter and flour, kneadin^j^ well and
keepin^iif the lump firm in both hands. When all
is worked up into a stiff paste, cut into two pieces
and make into round cakes about one-half inch
thick, pinch the edjj^es and bake in a slow oven
until a nice brown. The time depends on the
thickness of the cakes, from one-fourth to one-
half hour. Prick all over with a fork before putt-
m^ in the oven. Mrs. Adam Wilson.
EGG BREAD
3 eo;-o-s, beaten lii^-ht,
1 pint corn meal,
^ cupful flour,
1 pint luitter milk,
1 ])int sweet milk,
/2 teaspoonful soda. Miss BowLKs.
BAKING POWDKR BISCUIT
1 quart flour,
3 teaspoonfuls bakins^ ])()\vder,
A little salt,
Sift toi^ether, work in butter size of an e^i;- and
add sweet milk enoui^h to make a soft douo-ji.
Mrs. Ciiarlf:s WiLi.iA^rs.
BREAKFAST PUFFS
1 cupful of sweet milk.
1 cu]:)ful flour,
1 teaspoonful salt.
Beat to^^ether, put into iron ovni |)ans which
23 BREAD
have been heated and greased, and bake in a (juiok
oven. Mary J. Hallock, Madison, Wis.
BATTER BREAD
Small cupful scalded meal,
1 egg well beaten,
yi teaspoonful sugar,
A little salt,
1 teaspoonful baking powder.
Butter size of an egg.
Melt butter in pan and pour in the mixture.
Bake in a hot oven. Mrs. Nkyins.
CRACKER GRIDDLE CAKES
1 quart sweet milk,
1 egg, well beaten,
A little salt,
1 cup flour.
Roll fresh soda crackers enough to finish the
thickening. If the crackers are fresh, the cakes
will be very light, if they are not, a teaspoonful
of baking powder may be added. Bake on a hot
griddle. Mrs. Nf:llie Os(iOOD,
Oakland.
CREx\M BISCUIT
1 quart flour,
1 cup sour cream,
1 cup sour milk,
3 teaspoonful s cream of tartar,
2 teaspoonful s soda,
1 teaspoonful salt.
Mix flour, cream of tartar, soda and salt all to-
BREAD 24
^^ether and sift, add the milk and cream, handle
the douj^rh as little as possible and bake in a hot
^^ven. Mrs. Pred Nklson.
FRENCH PANCAKES
2 tablespoonfiils butter,
3 or more tablespoonfiils suo-ar.
3 e^g-s well beaten,
12 tablespoonfiils flour into which has been
put two teaspoonfuls of bakin.i^- powder,
1 pint of milk.
Beat butter and suj^'-ar together, adding- e^^-^^s,
milk and lastly, flour. Bake for about half an
hour servinof hot with any sort of sauce, jam or
i;^olden syrup. Lard can be substituted for butter
and water for milk. Miss Camkr()N.
(tEMSNO. 1
1 teaspoonful suo-ar,
1 >2 cupfuls sweet milk,
2 tablespoonfuls butter,
3 teaspoonfuls bakin^^ i)()wder.
2/''2 cups flour.
Beat well, have your ^^mu jjan hot and buttered
and bake in a (piick oven.
Mrs. Gowkr.
(;EMS no. 2
1 cupful cream,
2 cuj)fuls sifted flour.
2 teaspoonfuls bakin;^ ])owder.
25 BREAD
5^ teaspoonful salt.
Beat the egg well in yovir mixing bowl, add
cream, sifted flour and salt. Beat well, then add
baking powder, beat a little more and bake in hot
gem pans in a quick oven. Mrs. Mardkm.
GRAHAM (^KMS
3 cupfuls Graham flour,
2 cupfuls sour milk,
1 teaspoonful soda,
1 tablespoonful sugar,
1 teaspoonful salt,
1 egg. F. J. Alsip, Fresno.
. MUFFINS
1 pint sour milk,
1 teaspoonful soda,
1 teaspoonful salt.
Flour to make a thick batter.
Drop from a spoon into hot greased gem pans
and bake in a quick oven.
Mrs. M. L. Parkhurst.
MUFFINS, (Rice)
2 cupfuls cold rice,
4 cupfuls flour,
4 teaspoonfuls baking ])ow(ler,
1 teaspoonful salt,
1 tablespoonful sugar,
2j4 cupfuls milk.
F.J. Alsip, Fresno.
BKEAD 26
PAN CAKEvS
One quart sour milk; mix with flour to make a
thick batter at iii^^^ht. In the morning add two
heapinj^i" teaspoon! uls of .soda and one teaspoonful
of salt. Beat until ver\' lig-ht and smooth and f r}'-
on hot griddle. Mrs. M. L. ParkhursT.
PAKKKR HOUSE ROLLS
1 yeast cake.
1 (]uart fresh milk.
2 tablespoonfuls sugar,
1 teas])oonful salt,
Butter size of an egg.
Heat butter and milk together and set awav to
cool. Soak yeast cake and with flour make a light
sponge as for bread, adding sugar and .salt. Set
to rise over night in a warm place. In the morn-
ing mix the same as for bread, kneading fifteen
minutes, set to rise and when light make into
rolls. Mrs. RoitKrs, Ragan, Neb.
POCKET BOOKS
1 quart bread dough,
1 tablespoonful lard,
2 eggs beaten light.
Work the eggs and lard into the dough, using
flour enough to keep the mixture stiff. Work well
and let rise. An hour before baking roll out thin,
sprinkle on a tablespoonful sugar and a ver\' little
soda. Work well again. Roll thin, brush the
surface thoroughly with melted butter. Cut them
larger than biscuits, fold over, ])ut in pansandlet
rise again. Hake (piicklv.
}xIks. Charijvs \ViLL[A>[S.
27 BREAD
POP UPS
1 cupful tloiir,
/4 cupful milk,
y2 cupful water,
1 egg",
A little salt.
Put in smokino' hot gem pans and l)akc in a
quick oven. Mrs. Pkick.
POTATO PANCAKES
Take six large raw potatoes. Peel, gyrate and
pour off what water may be collected. Stir in two
large tablespoonfuls flour, one-half spoonful of
lard and two well beaten eggs. Pry in hot lard.
MRvS. E. LitsiUvS, San Francisco.
OUKKN OF MUFFINS
'4 cu])iul of shortening" creamed,
, ^^ x 1 ,- beaten together
'4 cupful sugar, \ ^
Add to the creamed shortening and mix well
together. Sift one and one-half cupfuls flour with
two and one-half teaspoonfuls of baking powder.
Add one-half teaspoonful of salt. Mix this with
the egg mixture alternately with one-half cupful
of milk. Beat smooth. Bake about fifteen or
twenty minutes. PvMMA BarnETT.
RUSK
1 pint of dough,
1 cupful sugar.
1 cupful sweet milk.
2 eggs.
BREAD
28
Mix and let rise, then mould into cakes the si;je
of an eg-^- and jjlace very near to^^ether on a tin.
When risen aj^-ain, bake in a hot oven about fif-
teen minutes. Mrs. M. L. Parkhurst.
SALLY LUNN
1 teacupful sutrar,
1 teacupful butter,
] teacupful yeast,
1 pint milk,
5 ejj-j^-s.
Make a thick batter and let it rise, then put on
tins like biscuit and let it rise a^'ain about twenty
minutes, then bake.
Mrs. M. L. Parkhurst.
SHKARING BUNS
(A Nantucket Recipe.)
Boil one pint of milk, remove from the fire and
put into it four ounces of butter. When cooled
to blood warm, add two-thirds of a cupful of
yeast, a little salt and Hour to make a thick bat-
ter. Set this to rise over ni^ht. In the morniuir
work in two beaten ej^^^s, a cupful of su^^ar, a
handful of currants and flour to make it stiff
eni)U,i,^h to mould. Set it to rise a^-ain and when
well risen, make into cakes with vour hands. Lav
close tojrether in a pan and let them rise until
very lijjfht. Bake to a light brown. Take from
the oven and while still hot brush over the tons
with a little suo-ar and milk. Seeded raisins mav
be used instead of currants. Mrs. Ti'RXKR.
29 BREAD
SPOON BISCUIT
2 cupful s Hour,
1 larg"e tablespoonful of lard,
1 teaspoonful salt,
2 heaping teaspoonfuls baking powder,
Water enough to make a batter soft enoug'h
to drop from spoon.
Drop into well greavsed gem pans and l)ake in
a hot oven. Do not use hands in mixing.
Mrs. Charles Nklson.
SOUTHERN CORN MUFFINS
Yi cupful corn meal,
^ cupful l)oiled rice,
Yi cu])ful flour,
V2 teaspoonful salt,
% cupful sugar,
3 teaspoonfuls baking powder,
% cupful scalded sweet milk,
1 tablespoonful melted butter.
Scald the milk and pour it on the corn meal.
Then add the rice and flour (sifted with baking-
powder and salt twice) the sugar and the yolks
of the eggs beaten until light. Beat the batter
until smooth and add the melted butter. Beat
the white of ^^^ very stift' and fold in the last
thing. Pour into hot well greased gem ]>ans
about one-half full or in one large pan.
Fmma Barnp:tt.
WHOLE WHEAT MUFFINS
% cake com])ressed veast,
V2 pint milk,
BREAD 30
3 cii})fii]s whole wheat Hour,
2 eg-^^s.
Dissolve the yeast in the one-half pint of milk
and add a sufficient quantity of rich milk to make
a pint. Stir into it the three cupful s of flour and
set in a warm place to rise. When li^v-ht as foam
vStir in the two e.o'c^s well beaten and turn into o^eni
irons or muffin rint^-s, fflling- them only half full.
Let them rise until very light and bake in a quick
oven. MRvS. Amos Harris.
WAFPLKS
1 i)int sour milk,
1 (juart flour,
4 tablespoonfuls melted butter.
Mix the flour and sour milk and butter to^^^ether
about noon, if wanted for tea. At tea time add
a teas])oonful of soda, then the two es^-jj-s beaten
very li|4'ht and a little salt. Cook quickly in well
greased hot waffle irons.
Mrs. M. L. Parkhurst.
WAFFLES (Rice)
^2 i)int rice,
^4 pound butter,
A little salt,
lyz pints Hour,
1 (|uart milk,
lioil the rice and let it get cold. Mix with it
the butter and salt and stir in the flour. Beat the
eggs, whites and yolks se})arately, add the volks
together with the milk, lastly the well beaten
whites and bake at once in waffle irons.
r^lKS. (i<)Wi:iv'.
Soup.
Mrs. J. P. Duff.
"The fiiiio'i is a homely plant,
As rank as most thut grr.ws,
And yet it t)eats, to mix with soup,
The lilv or the rose."
While the meiking' of a soup is a simple erou^h
process and seemint^ly requires little of either art
or experience, the soups we often meet in public
places teach us that not all soups are either de-
sirable or palatable and to make a |)alatable, nu-
tritious and healthful soup with the proper com-
ming'ling" of flavors, requires some experience and
no little study.
The best base is always lean uncooked meat —
fresh is the best — a pound of meat to a quart of
water, is a good rule. For white soups veal or
fowl must be used.
STOCK
Take four pounds of lean meat, the inferior
parts are just as good, or a cracked shin bone.
After washing, place in a kettle with four quarts
of cold w^ater. Let it cook slowly at flrst and
skim carefully just before it boils. Add salt and
simmer gently for five or six hours closelv cover-
ed, then set away to cool. The next da}' remove
the fat which has hardened on top (save it for
drippings) and after straining you will have a
good rich stock from which a g^reat variety of
different kinds of soup may be made according to
SOUP 32
the different flavors and seasonin^^s you may
choose to use. If soup is required daily, a soup
stock kettle is an indispensable article and indeed
every thrifty and economical house-wife will have
her soup kettle at hand, for into this kettle may
be put the remains of yesterday's roast, the trim-
minyrs and undesirable ends of the beef steaks and
the bones. We do not advise using pieces ol pork
or mutton, beef alone is better — of course addinj^
water a^^ain as new material goes in. Quite often
too, it will'be necessary to empty the kettle, wash
clean and begin again.
A plain, simple soup may have only pepper and
salt for seasoning, while a very rich soup may
have a dozen different savors so delicately blend-
ed that no one is noticea*l)le and herein lies the
art. Thvme, summersavory, mint, sweet marjo-
ram, parsley, celery, cloves and tarragon are a
few of the delectable savors much sought after
by the experienced cook. Rice, sago, vermicelli
and macaroni are all valuable in making the desir-
ed varietv of soups. When either of the is used,
it is advisable to partially cook it before putting
into the soup as the stock you use is already
cooked and requires only to be heated and then
added in proper quantities to the other ingre
ents.
AMBER SOUP
1 gallon water.
A large soup bone,
A chicken,
A small slice of liaiii.
An onion,
Vz small carrot,
14 a parsnij:).
33 SOUP
A piece of celery,
3 cloves,
Salt and pepper,
Two eggs, the whites and shells only,
A little caramel for coloring.
Boil the meats slowly for five hours. Add the
vegetables and cloves the last hour — having first
fried the onion in a little fat. Strain the soup
into an earthen dish and let remain over night.
Next day remove fat from top, take oyt the jelly,
scrape off any settlings that may be on the bot-
tom and mix into it the beaten whites and shells
of the eggs. Boil quickly for a half minute, then
press through a jelly bag. When ready to serve
add a large tablespoonful of caramel.
MRvS. M. S. Chapman.
ASPARAGUS SOUP
Cut fine enough tender aspciragus to make a
pint; cover with water, add a little salt and cook
until very tender. When done, add one table-
spoonful of flour and two of butter creamed to-
gether and when it has boiled up once, add one
cjuart of rich hot milk. Season to taste and serve
hot. Mrs. Turnkr.
BP:AN S( )UP
Boil A pint of beans in two (juarts of water un-
til they are very tender — three or four hours.
Strain through a colander, add a pint of milk
(cream is better) salt and pepper to taste and set
on stove again until hot, then serve.
Mrs. M. L. Parkhtrst.
SOUP 34
CRKAM OF CKLKRY SOUP
1 pint milk,
1 tablespoonful butter,
Larg'e slice of onion,
1 tablespoonful Hour,
Small piece of mace.
Boil the celery in one pint of water from thirty
to forty-live minutes. Boil the milk, onion and
mace toi^ether and thicken with the flour. Mash
the celery in the water it is boiled in. Bring the
whole to a boil, strain and serve.
MRvS. Duff.
CHICKEN S(.)UP
Take an old chicken or you mav use the re-
mains of a roast chicken. Put all in a kettle,
cover with three quarts of water and Ijoil. To this
you may add two spoonfuls of rice. When the
chicken is well done, skim out the bones and meat,
add salt and ]:)e]jper, just a taste of nutme^^ and
(>nt-half cu])ful of cream. CoRNKLIA.
CLAM S( )UP
Take a can ol j^^'ood clams, turn off the li(juor
and boil, addinj4"a tablespoonful each of butter and
flour rubbed together until smooth. Stir until it
boils, then add the chopped clams. Season with
a little salt and j>e]>per, a little lemon juice and a
taste of nutmeg. Boll over a slow fire one hour.
When readv to serve, add a cupful of hot cream.
M. L. P.
35 SOW
DRIED PEA SOUP
One-half pound of peas in three quarts of
water. Boil six hours with a moderate fire, being-
careful not to scorch. Twenty minutes before
serving, add salt and pepper to taste and one
pound of Frankfurter sausag^es.
Mrs. AvSbtjry.
EGG SOUP
4 eggs,
2 quarts of stock,
1 tablespO(mful flour.
Beat up the flour in a teaspoonful of stock or
water. Have the stock boiling- and throw in the
eggs, stirring constantlv. Simmer for fifteen min-
utes, then serve. Mrs. Chambers.
FISH SOUP
Eish stock when j)roperlv seasoned is excellent.
To make it, put into a kettle a t^blespoonful of
butter or drippings, a tablespoonful of chopped
onion, carrot and turnip. Fry, but do not brown,
then add the head of a fish and the bones and
trimming-s, some pieces of celery stalk, a little
thyme and parslev and a slice of onion. Cover
with w^ater and simmer about one hour, long-er
will do no harm. Rub together a tablespoonful
each of flour and butter and add a cupful of milk
or cream. This will be sufticient for one pint of
fish stock. If you have a larger amount, double
the cream and flour which furnish thebodv of the
soup. Mrs. Di;ff.
MOCK BISQUE SOUP
1 can tomatoes.
SOUP 36
3 pints of milk.
Put the tomatoes oil to stew. When hot, strain
through a sieve. Put back on the stove and add
a ])inch of soda. When throug-h foaming-, add
the milk, salt and pepper to taste. When at the
boiling point, addone tablepoonful of Hour mixed
with one tablespoonful of butter. Boil up once
and serve. HELEN L. WATERMAN.
MILK TOMATO SOUP
Place two quarts of milk in a double boiler
and bring to a boil. Boi-1 one pint of tomatoes
in a stew pan. Add half a teasi)oonful of soda
and after a minute take off and strain. Pour
juice into the boiling milk and add pepper, salt,
and butter the size of a walnut.
Mrs. L. DAHL(iREN.
NOODLK SOUP
Use chicken, beef or veal. Cook meat as for
liny other sou]:). Season with pepper and salt.
Five minutes Ijefore serving add the noodles made
as follows:
Add to three well beaten eggs Hour enough to
make a stiff dough. Roll out very thin in two or
three cakes. When dry, roll up very tight and
slice very fine. Shake them a])art and boil in
the soup five minutes. MRvS. IManlEY.
OKRA SOUP
2 (juarts of soup stock,
1 dozen okra,
1 small potato,
1 small s< plash.
37 SOUP
1 pod of g-recn peppers.
Slice the vegetables and add to the stock.
Boil twenty to thirty minutes.
Mrs. Jordan Young.
ONION SOUP
5 or 6 medium si^ed onions,
1 tablespoonful of butter,
1 lump of sugar,
1 teaspoonful of iiour,
Salt,
2 ([uarts of boiling water.
Chop the oni<ms and put into a sauce-pan with
the butter, sugar and a little salt. Turn about
until a light l)rown; sprinkle over a teaspoonful
of flour. Two minutes after pour (^ver the boil-
ing water. Move to the side of the Are and cook
fifteen minutes. Toast some bread sprinkled with
grated Swiss or Parmesan checvse and lay in the
tureen, pouring the soup over it.
Mrs. M. M. Collins.
PHILADKLPHIA PEPPKR P( )T
Put two pounds of tri])e and four calves teet in-
to the soup ])ot and cover with cold water. Add
a red pepper and boil covered closely until the
calves feet are very tender. Take out the meat,
skim the liquid, stir it, cut the tripe into small
pieces and put it back into the licpiid. If there is
not enough liquid, add boiling water and half a
teaspoonful of sweet marjoram, sweet basil and
thyme, two sliced onions, sliced potatoes and
salt. When the vegetables have boiled until al-
most tender, add a piece of butter rolled in Hour,
SOUP 38
drop in some ej^i^ balls and boil lifteen minutes
more, then take out and serve.
Mrs. T. Williams.
PUREK OP PPAS
1 ])int fresh o-reen peas,
1 pint water.
Boil twenty minutes, press throuo-h a sieve, add
a quart of stock, season with salt, pepper and a
touch of thyme, add a cupful of cream. When
quite hot serve. M. L. P.
RAISIN PORRIDGK
Drop into two quarts of boiling- water a pint
of carefully washed raisins. Let boil two hours.
Skim out the raisins and rub throui^h a colander
to remove seeds. Put back into the pot, add a
pinch of salt and a tablespoonful of whole wheat
flour braided with cold water. Let it boil live
minutes, then stir in a pint of milk and set in a
basin of hot water to prevent burninj;^. Cover
closely and leave where it will keep hot until
ready to use. Mrs, x\mos Harris.
T(3MAT() SOUP
1 (juart of tomatoes,
1 pint of stock, (water will do),
1 (juart of milk or cream,
1 teas]joonful of soda.
Boil tomatoes until well done, then strain
throu<^h a sieve. Put on stove and add soda and
the other inj^redients — cream last, lielore it boils
39 SOUP
rfiiiove from the lire and vserve immediately.
LuLA M. Duff.
VEGKTABLK SOUP
^^H of a small cabbasJ^e,
1 carrot,
1 potato,
1 small onion,
1 a])])le.
1 turni]),
2 stalks of tender celerv,
1 tomato,
1 o-reen pepper.
Chop the vegetables line and add three pints of
water and one cup of ground walnuts. Boil two
or three hours, season with salt and pepper and
serve hot. Mrs. Turner.
WHITK ALMOND SOUP
A shank of veal,
1 carrot,
1 ii'ood sized onion,
A piece of celerv,
2 cloves.
Place the veal in five quarts of water and boil
down to four quarts. Add the other inuTedients
and boil one half hour. Take out of kettle and
set away until next dav. When vouwish to serve,
add two ounces of chopped almonds and a pint of
cream. Heat to boiling" j>oint.
Mrs. C. L. Atwo(jd.
WHITK POTATO SOUP
Into a cujiful of mashed potatoes work a [)intof
SOUP 40
hot milk and a tablespoonful of butter. Cook to-
gether a tal^lespoonfu] each of butter and flour
and pour upon them a pint of rich milk When
thick and smooth, pour this into the potato puree;
stir until scaldino- hot, season with pepper and
l)Our j^'-radually upon a beaten e^g-. Serve at once.
Mrs. Turner.
KGG BALLS KOR PHILADKLPmA
PEPPKR POT
Take the yolks of six hard boiled e^^-s and half
a tablespoonful of flour. Rub them smooth with
the yolks of two raw e^^-o-s and a teaspoonful of
salt; mix all well together; make it into balls and
drop them in the boiling- soup a few minutes be-
fore takino; it up. Mrs. Tom Williams.
CRKAM OF SPINACH SOUP
Lake the water in which you have boiled a leg
of mutton. After all the fat has been removed
and about an hour before dinner time, put in a
sliced onion, a bay leaf and an ounce of bacon and
jHit o\-er the fire to simmer gently for half an
hour; then add a quart of spinach that has been
mashed and drained. Let this boil rai)idlv for
ten minutes. Do not cover or the spinach will
lose its color. Then press through a tine thieve
and return to the kettle. Add a pint of cream
and salt and pepper to taste. Moisten two table-
spcxmfuls of arrow root in a little cold water;
stir it into the boiling soup and it is readv to
serve. This will make a delicious soup of a deli-
cate green color. M. L. P.
Tish.
Miss Kmma Barnictt.
"Mmsut, I iniirvel lidw tlie fishes live in the sea."
"W h\ lis men do aland, the Kieat ones eat u]) the little ones."
Peric-les.
Kxceptini^" salmon, fish is much more easily di-
gested than meats but not so nutritious. Fish to
be good, must be fresh, the fresher the better. A
fresh fish will have bright eyes and shinv vscales
and when in season will boil white and curdy; but
when out of season, the muscles will look trans-
parent and bluish although thoroughly cooked.
Do not use too much water when cleaning tish,
only what water is really necessary, then drain,
wipe drv and place on ice until ready to cook.
Sprinkle fresh-water fish with salt and let stand
several hours or over night, then rinse, drv thor-
oughly and cook. Never soak fresh-water fish
except wdien thev are frozen; then place them in
ice water to thaw and cook immediately. Salt
fish may be soaked over night in cold water. Al-
wa3\s place it skin side up so that the salt may go
down to the bottom of the ])an.
In boiling fish, allow from five to ten minutes
to the pound after putting into the boiling water.
To test, pae^s a knife along the bone and if done,
the fiv^h will separate easilv. When boiling fish,
always add a little salt and vinegar to the water
and fish will be more nutritious. Plunge fish in-
to boil in p- water, then set where It will simmer
FISH 42
g-ently until done. Put salmon into tc-])id water
to retain its color.
Fish should always be well done and should be
served very hot. Serve fresh tish with squash
and trreen peas; salt fish with beets and carrots;
salt pork, potatoes and parsnips with either.
Garnishes for fish are parsley, sliced beets, fried
smelts and lobster coral.
BOILED HALIBUT
3 pounds of fish,
1 onion,
1 carrot,
1 tablespoonful of salt,
2 tablespoonfuls of vinej^'ar.
Put fish into a sauce-pan and cover it with
Iresh water; add the other ing-redients, hiving
the onion and carrot sliced. Cover the pan and
cook about five minutes after the w^ater begins to
boil. Remove the fish, drain well and serve with
drawn butter-sauce. Emma Barnp:tt.
HALIBUT STEAKS, BAKED
,Lay some thick halibut steaks into a baking
pan and cover wnth a dressing made of one cuj)-
lul of crumbs, one tablespoonful of butter, a tea-
spoontul of onion juice and a teaspoonful of
minced parsely with a bit of salt, pepper and ca\-
enne. ^lake layer of dressing about an inch thick
and cover with another steak; pour a tablesp(K)n-
iul ot vinegar over it and sprinkle with salt, pep-
})er and bread crumbs. Then cowv with bits of
butter and haki- until wi-11 done.
K.M.MA BAKv\i:'n\
43 FiSH
BAKJBD FISH, NO. 1
Split the fish down the back-bone and lay in a
dripping pan; vsprinkle with salt and pepper and
bits of butter and pour over it sweet milk until it
nearly covers the fish. Bake three-quarters of
an hour, basting" two or three times.
Mrs. Amos Harris.
BAKED FISH, NO. 2
Take the halibut or salmon left from yester-
day's dinner. Put a laver of this shredded fish
in a baking" pan and cover with a white sauce
made bv boiling together one pint of milk and one
quarter pound of flour. When cool, add two eggs
and one-half cup of butter. Cover fish with this
dressing, putting more bread crumbs on top and
bake one-half hour.
FISH TURBOT
Four pounds olbicore or barracuda, boiled or
baked; remove the bones. Cook in a double boiler
one quart of milk, three vslices of onion, a little
sage and salt; thicken it with four heaping table-
spoonfuls of flour when it is near boiling and add
two heaping teaspoonfuls of butter and two eggs
well beaten. Put in an earthen baking dish a
layer of iish and then a layer of fdling. Dust with
cracker crumbs and lumps of butter. Bake half
an hour. Mrs. Amos Harris.
SALMON, BAKFD
2 slices of salmon,
% pound of butter.
FISH 44
3^2 teaspoonfiil of chopped parsley,
Salt and pepper to taste.
Lay the salmon in a baking- dish, place pieces
of butter over it and the other ing^redients, rub-
bing- a little of the vseasoning into the fivsh. Place
in the oven and baste it frequently. When done,
take it out and drain for a minute or two, lay it
in a dish, pour tomato sauce over it and serve.
Mrs. W. K. Marden.
FRESH SALMON, BAKED
Place in a baking- pan two or three thin slices
of bacon, so arranged that the fish may not touch
the pan. Place the fish on these pieces of bacon;
sjirinkle with salt, pepper and a little flour. If
about three pounds of fish is used, one-half hour
will bake it in a well heated oven. Choose a tail
piece if you have a choice.
M. L. Parkhurst.
SCALLOPED SALMON
Take cold boiled salmon or one can of canned
salmon; pick out all pieces of skin and bone. Ar-
range nicely in a small pan and strew a few bread
or cracker crumbs over the top. Cover with a
good drawn luitter sauce and bake until a nice
brown (m top. HiCLKN L. Watkrman.
SALMON CREAMS
Use one can of salmon or purchase one ])ound
of fresh salmon. Remove bones and skin and then
rub and pound the fish to a smooth paste. Add
twelve almonds chopped fine, one teaspoonful of
onion juice, one teas])oonful of salt, and half a tea-
45 FISH
spoonful of white ])ep])er. Mix and add jj-radu-
allv the unbeaten whites of three et^^s. Then
carefully stir in a half pint of cream whipped to a
stiff froth. Fill into timbale moulds; stand thevSe
in a bakint{ pan of boiling- water and cook in a
moderately oven for twenty minutes. Turn on a
heated jilatter and serve with sauce Hollandaise,
which may be made by rubbing together two
tablespoonfuls of flour and two of butter. Add
gradually one pint of boiling water and stir a
moment over the fire. Take from the fire and add
carefully another tablespoonful of butter, the
yolks of four eggs and two tablespoonfuls of tarr-
agon vinegar. Strain and add a tablespoonful of
chopped parsley. Mrs. AmosHarkis.
CRKAM SALM()N, NO. 1
1 can salmon,
2 eggs,
2 tablespoonfuls cream.
Seasoning to taste.
Drain salmon, sej^arate with fork removing- all
bone and skin; add the eggs 1)eaten light; cream
and seasoning. Mix well and put in g^reased bak-
ing dish and bake twenty minutes in moderately
quick oven. Serve with potato balls and cream
sauce made as follows : <me tablespoonful each of
butter and flour and one cupful of cream (milk
will do). Melt the butter, rub in flour until
smooth and add the cu]) of cream.
Mrs. Manlky.
CREAM SALMON, NO. 2
Take the contents of a ])intcan of salmon. Re-
move all l)its of skin and l)one, drain off the fluid
Fisn 46
and mince line. For sauce, boil one pint of sweet
milk, thicken with two tablcvspoonfuls of corn
starch and add two tablespoonfuls of -butter, pep-
per and salt to taste. Prepare a pint of bread
crumbs, put a thin la3"er of crumbs in a pudding-
dish; then a la\'er of fish, then one of sauce and so
on endinj;^- with crumbs. Bake a nice brown.
Mrs. M. E. Hoffman.
SALMON LOAF
1 can salmon,
4 pcrcrs
Yi cup grated bread crumbs,
4 tablespoonfuls melted butter,
^2 teaspoonful pe])per.
Drain off the oil, remove skin and bones and
chop fine. Add to this the yolks of the eg-g^s well
beaten, and the other ingredients, adding a little
chopped parsley. Lastly add the whites well
beaten. Bake in a buttered dish one-half hour.
DRKSSINCx,— Take the juice of the salmon
and one tablespoonful flour. Cook until thick.
Add (me well beaten esfsf. Pour over the loaf.
-^^^^•
vSALMON CROOUFTTKS
1 can salmon,
Juice of one lemon,
Se^ro^s,
Salt and cayennt- jjepper,
Worcestershire sauce to taste.
Make into crocjuettes, usinj^' a little Hour, and
fr\- in liot lard.
SALMON OMKLKTTE
■^ (•(>■()•'«;
47 FISH
3 tablespoonfuls milk,
3 tablespoonfuls salmon.
Beat the yolkvS of eggs. Add the milk and the
minced salmon. Cut into this the well beaten
whites of the egg's. Cook until brown, double
and serve. Be sure to have plent}" of butter in
your pan so that you may remove without break-
ing.
PICKLED PISH
Take fish, speckled pike is good, and cut up in
thick slices. Put over fire to boil in vSalted water
with a little dill to give it flavor. Boil until ten-
der. Remove from fire and let stand in the li(j-
uor until ready for use. Take out and serve with
vinegar. MRvS. A. J. Post.
PISH CHOWDKR
Any kind of fish may be used, but a whitemeat-
ed fish is best. Cut fish into small pieces. Prv
some salt ]3ork brown and place in the bottom of
a kettle, then a laver of thinly sliced onions, then
a layer of fish. Sprinkle with salt and pepper,
then a layer of peeled sliced potatoes, then fish,
and so on until all is used. Cover with water,
boil one-half hour; then add small crackers and
lastly a pint of milk niav be added — but it is very
good without the milk. When crackers are heat-
ed through, serve at once. M. L. P.
DROPPED PISH BALLS
1 pint [:)owlful raw fish,
2 heaping l)<)wiruls ]Kired potatoes,
2 pcrcrs
FISH 48
Butter the size of an eg'^.
Pick the fish fine and measure it lightly in the
bowl. Put the potatoes into a boiler and then
the fish on top. Cover with boilins^^ water and
boil one-half hour. Drain off the water and mash
fish and potatoes toj^-ether until fine and li^ht;
then i)utter, pepper and the well beaten eg'gs.
Have ready a deep kettle of boilin<^ fat. Dip a
large spoonful of the mixture, keeping it in as
good shape as possible, and drop into the boiling
fat. Cook until brown or two minutes. The
spoon should go down in the fat everv time.
St. Cloud.
PISH PATTIES
Some cold fish.
Some ovsters,
A little butter,
Shrimp sauce,
Seasoning.
Flake the fish and pound it, adding the season-
ing, sauce and oysters. Line some patty ])ans
with good puff paste, fill with raw rice and bake.
Heat all the fish and other ingredients, empty out
the rice, fill the patties, scatter brown crumbs
lightly over, garnish with sprigs of parsley and
serve hot. Mrs. Amos Hakkms.
()YSTKR FRITTERS
Select ])lump, good sized oysters, drain off' juice
and to a cup of this juice add a cup of milk, a
little salt, four well beaten eggs andfiour to make
batter like griddle cakes. Knveloj) an oyster in
a spoonful of this batter, then fry brown on both
sides. Serve very hot.
^Irs. Floricxck a. C. Duff.
49 FISH
OYSTER PATTIEvS
Line the bottom and sidevS of pattv panv^ with
rich paste. Put a cover of paste over and pinch
the edges together. Bake in a quick oven about
fifteen minutes or until done. Take as many
oysters as you have patties, stew^ them in their
own liquor, cut in pieces, thicken with teaspoon-
ful flour and tablespoonful butter (to a dozen) and
grating from lemon peel. Season lightly with
salt, a pinch of mace, cayenne and two table-
spoonfuls of cream. Mix well, open patties and
put tablespoonful of mixture in each. Serve hot.
F. J. Alsip, Fresno.
OYSTER CHOWDKR, NO. 1
1 cjuart of oysters,
1-inch cube of salt pork,
1 teaspoonful finelv minced onion,
2 fair sized potatoes,
1 tablespoonful butter,
1 tablespoonful flour,
1 cupful of new milk,
12 oyster crackers.
Salt and pe])per to taste.
Mrs. Amos Harris.
OYSTKR CHOWDKR, NO. 2
Pry together two ounces of salt pork and one
onion sliced. Parboil one pint of sliced potatoes
five minutes and drain. Pour one-half cupful water
over one pint of ovsters and heat to the boiling
point; skim out the oysters and pour the liquor
over the potatoes, add the pork and onions, and
cook until tender, adding more water if necess-
PISH 50
ary. Add the oysters, one pint of milk and (me-
half cupful of fine bread crumbs. Season to taste
with pepper and salt. MRvS. J. K. Ttrnkk.
SCALLOPED OYSTERS
Drain the liquor from a quart of oysters and
boil and strain it. Carefully remove all bits of
shell from the oysters, wash and drain them.
Have ready some fine cracker crumbs. Butter
a shallow baking- dish. Put in a la3"er of oysters,
over this spread a layer of crumbs, season with
salt and pepper and dot plentifully with bits of
butter. Add another layer of oysters and crumbs
and alternate the layers until the dish is full, the
crumbs well dotted with bits of butter on top.
Beat £'n egg until lig"ht, stir in the strained oyster
liquor and enou^^h new milk to moisten all and
pour over it. Bake in a hot oven twenty minutes
or until well browned. Mrs. AmOvS Harris.
FRIKD OYSTKRS
Ovsters,
Beaten Qgg,
Cracker crumbs.
Have e«^t)"s well beaten in small bowl and crack-
er crumbs in pan ready to use. Remove oysters
from liquid with fork and dip into theej^ifjj^. Then
dro]) them into the cracker crumbs and shake pan
until the ovsters are well covered with crumbs.
Take out of the cracker crumbs and dij) aj^ain in-
to the itgg and then put them back into the crack-
er crumbs as before. Then drop them one at a
time into verv hot fat and let brown on one side
keepin^j;- pan uncovered. When brown, turn plate
over the ovsters and invert the pan lettin*^" oysters
51 FISH
remain on plate. Then let them slide from the
plate back into the hot fat and brown the other
side. Don't try to vSeparate them until well brown-
ed as that tears them to pieces.
MRvS. K. W. Brunton.
SMOTHKRKD OYSTKRS
1 pint of oysters,
Butter, pepper and salt.
Put one tablespoonful of butter into a sauce
pan with a pinch of vSalt and a dash of pepper.
When hot, add the 03^sters carefully drained.
Cover clOvSely and shake the pan to keep the
oysters from sticking". Cook three or four min-
utes and serve on toast. Kmma Barnktt.
DKVILED CRAB
1 crab picked into small pieces,
4 crackers, rolled,
Salt, pepper and butter.
Mix thoroug^hlv and bake ten minutes. Serve
with lemon. Mrs. Minnik Collins.
CRAB STEW
2 crabs,
^ pint of cream,
y2 pint of milk.
Butter size of an eo^<4'.
1 heaping" tablespoonful of Hour,
Salt, red and black pepper.
Take milk, flour, salt and pei)per, wnth one tea-
cupful of water. Cook as for drawn butter, boil
five minutes, add crab and cream. Let all simmer
ten minutes. Mrs. W. P. S.
FlSh 52
SARDINES
^"^ eggs,
A small box of sardines,
1 tablespoonful butter,
y2 lemon juice,
Salt and cayenne to taste.
Bone the .sardines and flake them with a fork.
Melt the butter, lav in the sardines until they are
hot, then add the beaten eggs and when they are
set, vStir in the lemon juice, salt and pepper. This
receipt is good for salmon also.
TOMATO SAUCK
Take a quart of ripe tomatoes, put over the fire
in a stew pan and slice into it one lemon and a
little pepper and salt. Simmer twenty minutes
then strain through a sieve. Melt in another pan
a lump of butter and as it melts, stir in a table-
s])(>onful of flour. When brown, add the toma-
toes and it is readv for the table.
Mrs. W. E. Mardp:n,
OYSTER SAUCE
Scald in their own juice or liquor a solid cup-
ful of ovsters well washed and drained and let
them cook until their edges curl. Melt a table-
s]^o()nful butter, add tevblesj^oonful flour stir, until
well blended; then pour in gradually the strained
ovster liquor and sufficient boiling milk to make a
thick sauce. Boil u]) well, season with salt and
pe])per, add a teaspoonful of butter and ser\'e at
(m^Ki. ]\Irs. Amos Harris.
E(t(^ sauce
Z tabli'spoonl'uls butter,
53 FISH
2 cupfuls of milk,
2 tablespoonfuls flour,
3 hard boiled eggs,
Seasoning".
Put milk in double boiler. Rub butter and flour
together, then stir into boiling milk and season
to taste. Slice the hard boiled eggs and drop
into sauce just before serving. M. L. P.
TART ARK SAUCK (for fish)
Yolk of one egg, about a teacupful of oil add-
ed slowly and well mixed, juice of half a lemon,
three small pickles choj)ped fine, six capers.
Laura Luce.
HOLLANDAISK SAUCK (for fish)
Rub one-half cupful butter to a cream. Add
volks of two eggs, beat well; juice of one-half a
lemon, salt and cayenne. When ready to serve,
add one-half cup of boiling Vv^ater. Place the bowl
in a pan of boiling water and cook until thick as
custard. Laura Lucp:.'
CRKAMKD SHRIMPS
One can shrimps. The little black line that runs
down the back should be removed. Cook the
shrimps in a tablcvSpoonful of butter three min-
utes with one-half teaspoonful of salt, a little cay-
enne and a teaspoonful of lemon juice. Remove
shrimp keeping them warm. Into this sauce-pan
put one-half tablespoonful flour, one-half cupful
cream and the yolks of two eggs Add the shrimps
and flavor with lemon. Serve on toast.
M. L. P.
Poultry and 6dme,
Mrs. a. C. Palmer
"If tlie partridge had the woodcock's thigh,
It would be the best bird that ever did Hy." LiicuUiis
"A liird in thedish is worth a hundrcMl in the sir."
Lneulliis
When selecting- f()\vls for c<)()kin<4", always if
possible, secure vountr ones. Select a young' hen
turkey of about ten pounds. Never cook chicken
over two years old. Turkeys are greatly improv-
ed by steaming' an hour before roasting; a little
vinegar added to the fowl when boiling makes it
more tender. When dressing turkey or chicken,
wash thoroughly, wipe them dry, then rub well
with salt, putting some on the inside also. The
garnishes for chicken or turkey are slices of
orange or lemon, aj)])le sauce, parsley, thin slices ol
ham or bacon and fried oysters.
H()xp:d chicken
Boil a chicken in as little water as possible un-
til meat will fall from the bones; remove all skin,
cho]) together light and dark jjarts, season with
]je]>])er and salt. Boil down liquid in which the
chicken was boiled, then jjour it on meat. Place
in tin, wraj) t':ght]\ in cloth and ])rc'ss with heavy
weight several hours, ^^'^hen served, cut in thin
slices.
(;amk
The coar>er kinds ol game such as geese, antl
55 l>OilLTl<V AND GAME
duckvS may lie in salt water for .several hours, or
be 'parboiled in it with an onion in each to absorb
the rank flavor, and afterward thoroughly rinsed
in clear water before cooking'. Some lay slices of
onion over game while cooking and remove before
serving. Squirrels should be carefullv skinned and
laid in salt water a short time before cooking; if
old, parboiled, Thev are delicious broiled, and
excellent cooked in anv way v^ith thin slices of
bacon. Venison is considered a good "savorv
dish." The haunch, neck, shoulder and saddle
should be roasted; roast or broil the l)reast and
fry or broil the steaks with slices of salt pork.
Venison reciuires more time for cooking" than beef
steak'. The hams are excellent t)ickled, smoked or
dried, but thev will not keep as long as other
smoked meats. The sfarnishes for game are cur-
rant iellv, sliced oranges and apple sauce.
CRKAM OF CHICKKN
1 chicken of about four |)ouiuls,
4 sweet-breads,
1 can mushrooms.
Roil chirken until tender. Blanch ^weet-bri/ads
and boil until tender. Mix four tal)lespoonfuls of
butter and five tablespoonfuls of flour. Scald one
quart of cream, put in butter and flour and cook
until it thickens. Season with salt and red or
V)lack pepper. Cut chicken and sweet breads into
small ])ieces, add mushrooms. Turn mixture of
cream over all, addinyf a little of the broth the
chicken was cooked in. Bake in buttered dish
one-half hour, put bread and cracker crumbs on
top with bits of butter scattered over to make a
nice brown. Mrs. Kl?:krt'R(tKR.
PUULTKY AND GAME 56
'CHICKKN ITALIAN
Boil chicken and pick up fine. In a hot frying
pan put two tablespoonfuls of butter, two of
Gower's olive oil and three to five. small pieces of
garlic and fry until garlic is brown, then add one-
half bay leaf, a little thyme, one-half can toma-
toes and one can of mUvshrooms cut into small
pieces. Boil for one-half hour, add chicken and
boil. Take a baking dish and make alternate
layers of cooked soeghetti and then the chicken
mixture and grated cheese. Bake one hour. This
may all be prepared in the morning and made readv
to bake before dinner.
Mrs. Minnik Collins.
ROAST CHICKEN WITH ORKP^N PKAS
Stuff chicken with voung green peas seasoned
with butter, salt and i>epper. Roast brown.
Mrs. Minnik Collins.
CHICKKN PIE WITH OYSTERS
Prepare as for anv chicken pie, using a rich
])aste, adding raw ovsters to each laver of chicken.
Pour overall the chicken gravv or broth, dredge
with flour, dot bl^eralU with Imtter, add a little
of the strained oyster liquor, cover and bake one
hour. Eor a plain ])ie, use a nice biscuit dough.
Mrs. C. H. Williams.
CHICKKN STKW
Take a young chicken, cut in even slices, frv
brownin two tablesi)()onfulsof (lower'solive oil.
57 POULTRY AND GAIMC
Put in six laro-e tomatoes or a can of 'tomatoes in
a sauce-pan with some parsley, thyme, an onion
stuck with cloves and a tiny piece of garlic, plenty
of white pepper and salt. Cook the chicken one
and one-half hours in this, then ten minutes before
serving" throw in a can of sweet corn and serve
with new potatoes nicely browned.
MrvS. Amy Fall a.
CHICKEN WITH ASPARAGUS
Cut a fowl in joints and stew; when half cook-
ed, season. Cook a bunch of asparag'us in the
broth and when done, lay it on slices of toast.
After the chickens simmer ten minutes, stir in beat-
en yolks of two ej^'jJ^s w^ith a cujjful of cream. Add
seiisonin<j" if needed and a tablespoonful of lemon
juice. Pour chicken and g'ravA' over the asparagus
and serve. Mrs. Katk Mahdkx.
CHICKEN PIK, NO. 1
Take a pair of fat hens, {)re])are and disjoint
them. Put in a stew pan and season hij^^hlv with
salt and pepper, dredi^^e in a little Hour and cover
well with cold water; stew over a slow tire three
quarters of an hour. Line the sides of a deep
baking dish with a nice rich crust. Lav the
chicken in the dish remoying" the largest bones.
Pour in half the gravy, dredge lightly with Hour
and add a few bits of butter. Roll out the Uj)j)er
crust and cover carefully, being sure to leave an
()])ening in the top. Bake in a cpiick oven one hour.
Before sending to the table pour in the remain-
der of the gravy.
Mrs, C. H. Willlams.
POULTKY AND GAME 58
CHICKEN PIK, NO. 2
One chicken of four or five i^ounds. Clean and
cut in pieces as for servinj^^. Put in a stew-pan
with three pints of water and one tablespoonful
of salt. When it comes to a boil, skim. Stew the
chicken until verv tender, addino' more hot water
as it boils iiway. When well done, add two table-
spoonfuls of butter and two of Hour to the gravy.
Then add one small can of oysters. For the
pastr\' use one pint of sweet milk, two table-
spoonfuls of butter, one large teaspoonful of bak-
ing powder, one teaspoonful of salt and just flour
enough to roll. Roll one-fourth of an inch thick
and line a deep pan with this pastry, fill w4th the
stewed chicken and gravv and cover with pastry
one-fourth of an inch thick. Bake one-half hour.
Kdna M. Chandlkk.
CHICKKN PoTPIP:. NO. 1
Cut up the chicken as for chicken pie, put in a
kettle and cover with water. Add a little salt
and boil until well done. Have ready a light bis-
cuit dough; cut in squares, lav it on top of the
chicken, cover tightlv and boil thirty minutes
without lifting the cover or allowing the boiHng
to ceise. Lav the chicken in a deep dish, remov-
ing the largest bones. Cover with the crust, sea-
son and thicken the gravv and pour over it.
Mrs. John Minto.
CHICKKN PoTPIK, No. 2
Two large cliickens jointed and l)oiled in two
quarts ol water; add a lew slices of salt pork and
season. When nearlv cooked, add crust made of
59 POULTRY AND OAlMfc
one quart of flour, four teaspoonfuLs baking- pow-
der and one saltspoon of salt. Stir in stiff batter
with water. Drop into kettle while boiling; cover
closel}" and cook twenty-five minutes.
MRvS. a. C. Palmer.
FRICASSEED CHICKEN
Clean, wash and joint the fowls and lay in cold
salt water for one hour. Put in pot with one-half
pound salt pork cut in strips and cold water
enough to cover them. Cover closelv and heat
slowly to a gentle boil. When fowls are full size
and fairly tender, stew one hour or more after
they begin to boil. When done, add half a chopp-
ed onion, parsley and pepper and cover again for
ten minutes. Stir up two tablespocmfuls flour in
cold water, then put into a cuj) of hot milk and
this in turn into two beaten egg's, then put in one
large spoonful butter and pour all into the sauce-
pan. Mix well, boil fairly, place chickens on your
dish and pour the gravv over them and serve.
Mrs. a. C. Palmer.
FRIED SPRINCx CHICKEN
Clean and joint, then soak in salt water for two
hours. Put in the frying pan etjual j^arts of lard
and butter, enough in all to cover the chicken.
Roll each piece in flour, dij) in beaten it^^, then
roll in cracker crumbs and drop into the boiling
fat. Frv until brown on both sides. Serve on flat
platter garnished with sprigs of parslev. Pour
most of fat from frying pan, thicken the remain-
der with browned flour, add to it a cup of boiling
water or milk. Serve in gravv boat.
Mrs. a. C. Palmkr.
POULTRY AND GAME 60
JELLIED CHICKKN
Boil a chicken the day before it is to be used.
When liquor is cold, skim from itever3'bit of fat.
Soak one-half box of j>-elatine in a cup of cold
water, (if Cox, two hours, if Knox, ten minutes).
Remove all skin from the chicken and cut the
meat into dice. Cut two dozen canned mushrooms
into halves and stone twelvelar^e olives. Brin^- to
a boil and strain a pint of the chicken licjuor, vStir
into the soaked gelatine and set aside to cool. As
it begins to thicken, prepare your chicken loaf as
follows. In a buttered mould lay a stratum of the
chicken, sprinkle wnth pepper and salt, a few of
the stoned olives and mushrooms. Then pour on
some of the thickening jelly. Alternate until the
mould is full. Set in a cool place for twenty-four
hours be fore using. Lava warm cloth on the mould
for a moment when readv to serve and turn on a
chilled platter. Delicious served with lettuce and
mayonnaise. Mrs. (). B. WllvBLK.
PRESSED CHICKEN, N( ). 1
Boil. a chicken until tender; take out all the bones
and chop the meat very line. Season with salt,
pepper and plenty of butter. Add to the liquor
the chicken was boiled in, one cupful of bread
crumbs made soft with hot water and to this the
chopped chicken. When heated, take out and
press into a basin. Serve cold.
Mks. a. C. Palmkr.
PRESSED CHICKICN, NO. 2
Stew slowlv two chickens cut up small, until
meat drops from bones; take out and choj) line.
61 POULTRY AND (iAME
Let liquor boil down to a cupful. Add to it butter
the vsize of an eg'g", teaspoonful of pepper, little
allspice and a beaten eg"<;^. Stir through the meat
sliced hard boiled eggs. Lay in a mould and press.
Serve in a dish garnished with parsley.
Mrs. Amy Falla.
ROAvST CHICKKN
; Dress the chicken nicelv, leaving it w^hole. For
the dressing take a pint and one half of bread
crumbs, moistened with water, a medium sized
onion sliced thin, sage, salt, pepper and butter
to taste. Stuff the fowl and lav in a self-basting
pan. If an open pan is used, there must be water
in it. Baste and turn often.
Mrs. W. L. KKNNKin^
STKWFD CHICKKN
Prepare and cook chicken in the same manner
as for chicken pie. Just before chicken is quite
done, pare a cjuantity of potatoes, cut them in
two, lav them on top of chicken. Let them l)oil
until done, then take potatoes up on plate by
themselves. Turn pint of sweet cream in with the
chicken, thicken with flour, wet with sweet milk,
.season with pepper, salt and plent\ of butter.
Sweet milk will answer in place of cream, but
will recjuire more butter.
Mrs. a. C. Palmkr.
RAISIN STUFFING FOR TURKFY
Take one pound of freshlv minced beef, a
small onion, a little parslev and thvme, one })ound
POULTRY AND GAME 62
of seeded raisins and a tablespoonful of butter.
Mix these and cook for about ten minutes. Grate
some stale bread, orpreferably crackers, and with
a beaten e^^ bind the mixture. To keep it moist,
add two tablespoonfuls of any «i;-ood table sauce.
Salt and pepper to taste.
Mrs. Amos Harris.
ROAST TURKEY
(New Enj^-land Fashion).
Pick, singe, draw, wash and dry. After this dip
turkey two seconds in boiling water and then two
seconds in ice water. This makes it look plumj).
Cut the neck off close to the body, leaving the
skin longer, draw over and tie. Skewer the legs
close to the sides after removing the first joint.
Fasten the wings to the sides in the same manner,
first cutting away the pinions or first joints. Put
the giblets to boil in a quart of water. Allow one
and three-fourths hours to roast a turkey weigh-
ing ten pounds. If at all tough, boil an hour or
more before roasting. Some cooks parboil even a
voung turkey before baking. A little water will
be needed in the ]^an. Baste with salt and water
once, then cover with lumps of butter and after-
wards baste with the drippings. Slices of fat
bacon or fat pork may be sliced over the fowl,
fastening them down with v'^mall skewers. When
nearlv done, dredge with flour and baste with
melted butter. Stuff with the following force-
meat : five pints of bread crumbs, one-fourth ]:)()und
of salt j)ork chopped, butter size of an e^g, salt,
])ep])er, savory or sage, and two eggs well beaten.
Mix well before using
Mrs. H()1J)i:n.
63 POULTRY AND GAME
ROAST TURKEY, NO. 2
Select young turkey, remove all the feathers
carefully, singe over a burning newspaper, then
draw, remove the crop carefully, cut off the head
and tie the neck close to the body by drawing
the skin over it. Now rinse the inside of the tur-
key with several waters and in the next to the last
put in a teaspoonful of soda as sometimes the in-
side of a fowl is very sour, especially if it is not
freshly killed. The soda, tends to cleanse and
sweeten the inside of the fowd. After washing,
wipe the turkey dry inside and out with a clean
cloth. Rub the inside with salt then stuif the
breast and body with the dressing for fowls. Sew
up the turkey with strong thread, tie the legs and
wings to the body, rub it over with melted butter,
sprinkle with pepper and salt, dredge with a little
flour, put it in a dripping pan, pour on a cup of boil-
ing w^ater and place in the oven to bake. Baste it
often turning it around so every part will be thor-
oughly baked. When pierced with a fork and the
liquid runs out perfectly clear, the fowl is dore.
If any part is likely to scorch, pin a thin piece of
buttered paper over it. A hfteen-pound turkey
requires three or four hours to bake. Serve with
cranberry jelly. When vou put the turkey in the
oven to roast, put the neck, heart, liver and gi;cz-
ard into a stew pan with a pint of water. Boil un-
til they become quite tender, then takeout of the
water, chop the heeirt and gizzard, w^ash the liver
and throw away the neck. Return the chopped
heart, gizzard and liver to the liquor in whi«.h
they were boiled, set to one side £ind when the
turkey is done, it should be added, to the gravy
that dripped from the turkey. Having first skim-
med off the fat from the surface of the dripping-
POULTKY AND GAME 64
pan, set all over the fire and boil three minutes,
then thicken with Hour. It will not need brown-
ed flour to thicken the g"ravy. The garnishes for
turkey or chicken are fried oysters, thin slices of
ham, slices of lemon, fried sausag"es and parsley.
DRESSING, — For an eight or ten pound tur-
key, take two quarts of baked meal, add a table-
spoonful of lard, some chopped onions browned
in butter and two eggs. Flavor to taste with salt,
pepper, sage and thyme and stuff the turkey. Sew
well around the neck so as to prevent the dress-
ing from falling out. MRvS. Jordan Young.
DRFSSINCx FOR TURKEY OR
ROAST MEATS
Mix stale bread crumbs or pounded crackers
w4th butter, salt, pepper and an e^g. Add sum-
mer savory or sage; if desired, chopped oysters
may also be added. Mix thoroughly together add-
ing a little warm water for wetting if necessarv.
Mrs. a. C. Palmer.
TURKEY DRESSED AVITH OYSTERS
For a ten-pound turkev take two pints of bread
crumbs, one-half teacupful of butter cut in bits,
three tablespoonfuls of hot water, one teaspoon -
ful ]:>()wdered thyme, pe]:)])er and salt to taste, one
(juart ol ovsters well drained. Mix these ingred-
ient^thoroughlv, except the oysters. Rub the tur-
key well inside and out with salt and ])epper, then
fill with a teaspoonful of the dressing, alternat-
ing with the oysters until stuffed. Strain the
oyster liquor and use to baste the turkey. Cook
the giblets in a pan with a verv little water and
cho]) them fine. Add suflicient water and brown-
65 POULTRY AND GAME
ed flour for thickenin*^'. A fowl of this size will
require three hours in a moderate oven. Garnish
as for roast turkey. Serve with cranberry sauce
and vegetables. Mrs. John Minto.
PIGEON ROASTKD
DrCvSs, and stuff with bread crumbs seasoned
with butter, salt and a little mace, adding three
o^^sters to each bird. Sew up and baste frequent-
ly with melted butter. Roast one-half hour care-
fully. Some prefer apple stuffing-. Pig-eons
should be tender to roast. Lay them on the dish
in a row. Mrs. John Minto.
PIGEON PIE
Prepare the pigeons; cut in four pieces and par-
boil. Line a baking dish with rich paste and fill
in with the pigeons, mixing with bi^ts of bacon or
salt pork. Season with a little parsley and enrich
with butter cut in bits. Dredge with flour and
pour in the water they were parboiled in. Cover
with the paste leaving an opening for the escape
of steam. Bake one hour.
Mrs. C. H. Wh^liams.^
QUAIL PIK
Prepare and cook the same as pigeon pie. The
quails may be left whole and stuffed, using the
same stuffing as for any roasted fowl, Slices of
hard boiled eggs added are very nice.
Mrs. C. H. WiLLiAiVis.
QUAIL ON TOAST
Dress carefully, removing the feathers without
POULTRY AND GAME 00
scaldinjj. Split down the back and put into salt
water for a time, then dry. Butter carefully, sea-
son with pepper and salt and broil on a grid-iron,
turning frequently. When done, butter well and
serve on hot buttered toast, a quail, breast up, on
each slice. Serve on a hot dish. Garnish with
currant jelly. Mrs. Esther Williams.
ROAST WILD DUCK
Parboil with an onion in each to remove the
fishy flavor. Use a carrot unless there is to be
onion in the dressing. Stuff with the same dress-
ing as used for Mallard duck and roast until ten-
der, basting first with melted butter and then with
the gravy in the pan. Thicken the gravy with
browned flour and stir in one tablespoonful of
currant jelly. Serve separately.
Mrs^ John Minto.
RABBIT STEW
Prepare the same as venison, boiling until ten-
der and serving in the same manner. A little minc-
ed onion added is very tiice. Add a little butter
to the gravy if necessarv.
" Mrs.W. F. Allen.
RABBIT FRIED
Skin, disjoint and wi])e the ral)bit perfectly
dry. Frv the same as chicken, parboiling unless
perfectly tender. They may be dipped in flour
before frying. Mrs. J. H. JuDD.
RABBITS FRICASSEED
Disjoint and put in a stew pixn. seasoning with
67 POULTRY AND GAME
cayenne pepper, chopped parsley and a little salt.
Cover with a pint of hot water and stew slowly.
When nearly done, add some bits of butter rolled
in flour. Before removing from the fire pour in
half a small teacupful of thin cream or rich milk.
Serve the meat in a hot dish, pouring" the g"ravy
over it. Mrs. Jordan Young.
RABBIT ROASTED
Skin, clean and lay in salt water while prepar-
ing" the following dressing. Mince a slice of fat
salt pork and mix with sufficient moistened bread
crumbs to fill the cavity, seasoning it with salt,
pepper and thyme. Stuff the rabbit with this and
sew up closely. Cover with slices of salt pork
bound on with cords or fastened with skewers.
Pour in a cupful of water in the pan and bake an
hour, basting frequently and adding a little lemon
juice to the drippings. Dredg"e with flour, brown
and remove from the oven. Serve on a h(jt ])latter
removing the slices of pork and garnishing the
edg"e of the platter with them. Thicken the strain-
ed gravy with browned flour and season with but-
ter, two tablespoonfuls of lemon juice or a little
vineg'ar, pepper and salt to taste. Let it boil up
and then serve. If pork is not used in roasting,
rub the rabbit with butter well before putting in
the oven and jiour melted butter over it when
served, garnishing with sliced lemon and g'reens.
Mrs. Jordan Young.
FRIED BELGIAN HARE
Take a young Belgian hare; cut it into medium
sized pieces, roll in flour and fry one-half or three-
quarters of an hour in beef drippings or lard and
POULTRY AND GAME 68
butter mixed. Brown nicely; season with salt and
pepper. If it is an old Belgian hare, cut in pieces,
boil until tender, but not until it drops from the
bones. Then roll in flour and brown nicely in but-
ter. Season with salt and pepper.
Mrs. W. L. Kennedy.
RABBIT PIE
Boil the rabbit until tender. Season well with
butter, salt and pepper. Thicken the gravy with
flour rubbed smooth in a little water. Have plenty
of gravy. Put the meat and gravy in to a pudding
dish. Make a rich biscuit dough, roll out the size
of the dish, cut two or three places in the top for
the steam to esc^ipe, then bake until the crust is
done. Serve in the dish in which it is baked.
Mrs. W. L. Kennedy.
SMOTHKRKD BKLGIAN HARK
Take a young hare, cut in pieces, roll in flour,
place in a baking pan, sjjrinkle a little more flour
over it, season with butter, pepper and salt, al-
most cover with hot water, then place in the oven
and bakt^ until done, turning often and adding
water as needed. Mrs. W. h. Kennedy.
TO COOK A YOUNG RABBIT
Soak several hours in salt and water. Cut in
suitable pieces for serving; roll each piece in flour
and ])lace in a kettle containing a little hot fat and
turn until nicely l)rowned. Then add a peeled to-
mato, an onion, a tew slices of carrot and turnip
and a green or red pepper, also a pinch of mace,
69 POULTRY AND GAME
cloves, cinnamon, and salt and pepper to taste and
a pint of water. Cover very closely and cook very
slowly until tender. Serve on a large platter with
the strained gravy poured over it.
Semie Turner.
SMOTHERED BIRDS
Prepare and put in boiling vi^ater for ten min-
utes. Remove, arrange in a baking pan and sea-
son highly with pepper and salt, putting a lump of
butter on each bird. Pour in the pan a little water
to which has been added enough vinegar to give
it a slightly sour taste. Dredge the whole slight-
ly with flour; cover with another pan and bake
until done.
Mrs. McCully.
SQUAB PIK
Six squabs, four tablespoonfuls of butter, one
quart of broth or water. Scald the squabs, pick,
singe and draw. Cut down the back first like
chickens for broiling, then cut in halves, wash and
wipe dry. Rub each piece with salt and pepper,
roll in fl(^ur and fry slightly in melted butter.
Arrange them in a deep baking dish, pour in the
broth or water and stew in the oven until ten-
der. Then season the liquor and thicken slightly,
if necessary. Cover with a good pie crust and
l)ake twenty minutes, leaving an opening in the
crust for the steam to escape. The crust should
be kept well out of the liquor while baking. An
inverted cup set in the center of the dish will
support it. Mrs. Wm. Humphreys.
SQUIRREL POTPIE
Skin, clean and disjoint two or three s(juirrels
POULTRY AND GAME 70
sides of a deep baking- dish with a nice crust. Lay
the rabbit in the dish, pour in half the gra.vy,
dredge lig'htly with flour and add a few bits of
butter. Roll out the upper crust, cover carefully,
bein^ sure to leave a hole in the top for the escape
of steam. Bake in a quick oven one hour. Before
sending^ to the table, pour in the remainder of the
hot gravy. Mrs. C. H. Williams.
VENISON RIB ROAST
Have the bones removed from two or three ribs
of venison; roll in a thin slice of salt ])ork, tie
tightly in shape, season, dredge with flour and
roast. Serv^e with vSpiced currants or gooseberry
catsup. Mrs. C. H. Williams.
VENISON STEW
The most inferior cuts will do. Cut the meat
in small pieces to cook. Cover with water and boil
two hours, adding more boiling water if needed.
Season and thicken the g-ravy with browned flour.
Mrs. JoiLN WiLDKK.
VENISON STEAKS
Heat the grid-iron well, butter the bars and lay
on the steaks which should be cut from the neck
or haunch. Broil thoroughly as venison requires
more cooking than beef. Save all the gravy poss-
ible. Serve with currant jellv laid on each piece.
Heat the plates. Mrs. C". H. Williams.
Weats.
Mrs. Kathryn Harden.
'■'Tis not the food, but the content,
That makes tlie table's ineiriment.
Where trouble serves the board, we eat
'!he plattt'rs there as scjon as meat.
A little pipkin, with a bit
Of mutton, or of veal in it,
i^et on my table trouble free.
More than a feast contenteth me."
Herrick.
To be a g^ood meat cook, one should know the
parts of the animals sold in the markets and their
economical uses. The piece to select for a prime
roast is the first five ribs. The middle ribs are
«j"ood for roasts and the next or chuck ribs are
second choice. Very good steak may be cut from
these ribs also. The shoulder is considered best
for pot roasts, stews, soups, hash, and mince-meat;
the brisket for soups or corned beef; neck for saus-
ages, mince pie meat and soup. Rump makes good
corned beef, stews and steaks. The round for
steaks, pot roasts, boiling and stewing; shin for
hashes and soups; thick flank for stews, corned
and pressed beef, also a nice boiling piece; thin
flank for corned beef and boiling.
In pork, the leg makes roasts and smoked ham;
sirloin, fine chops and roasts; foreloin, second
choice roasts and chops; neck, inferior roasts and
boiling pieces; the shoulder is used mostly for
pickling and smoking and is also very fine for
boiling, whether fresh or corned. The head is
used for head cheese, puddings and the like. Jowl
is nice for smoking; the feet are used for souse
and for pickling.
POULTRY AND GAME 72
The loin of mutton, the best end, is used for
fillinjj- and roasts and makes fine chops. The rest
of the loin, second choice, is used for chops
and roasts; the rump end for boiling and roast-
inj^; shoulder for boilinj^-, filling- and roasting; leg
mostly used for chops, roasting and boiling; breast
and .flank used for stews, meat pies and cheap
roasts; neck for stews.
Good beef is a bright red with plenty of fat.
()ld beef is a dark red and coarse grain. If the
rind of pork is rough and thick and cannot easily
be impressed with the finger, it is old. Measly
pork is almost poisonous and may be easily de-
tected, the fat being full of small kernels. " The
flesh of fresh pork will look cool and smooth;
when moist or clammy, it is stale. Good mutton
is a bright red color and a firm grain. The fat is
white and clear.
The more gently meat boils, the more tender
it will become. Allow twenty minutes for the
boiling of each pound of meat. In boiling fresh
meat, to make it rich and nutritious, it should be
placed in a kettle of boiling water and skimmed
well as soon as it begins to boil. The meat should
be turned occasionally and kept well under the
water and fresh hot water supplied, as it evapor-
ates very rapidly in boiling. No salt should be
added until the meat is nearly done, as it extracts
the juices in boiling. Salt meat should be put on in
cold water so that it may freshen in cooking. Al-
low twenty minutes to the pound for fresh, and
thirty-five for salt m.eats, the time to be modified,
of course, by the (|uality of the meat. A pod of
red pei)pers in the water will prev<.mt anv un-
pleasant Oder from filling the house. Roast meats
re()uir(' a brisk fire. Baste often. Twenty min-
utes is rc'(juired for roasting each pound of frt-sh
73 MEATS
meat. Broiled meatvS, to retain their juices, should
be broiled over red hot coals, entirely free from
smoke, and the coals sufficiently low enoug^h in the
grate so as not to sear the meat when first plac-
ed over the heat. Turn steaks and chops fre-
(juently, that every part may be evenly done. Do
not stick the fork in the lean part, always in the
fat or outer skin. The best pieces for broiling-
are the porter-house, sirloin and rump.
Plow TO MAKJi: A ROUND vSTKAK
TENDER
Any piece from the round mav be prepared so
as to be as tender as the most delicate sirloin if
care be taken with it. Spread vour steak with
(xower's olive oil instead of beating it to bruivse
the fibres, which lets the juice run out into the
fire. Let it remain an hour or so in the oil before
cooking. Broil (juicklv so that each side will be
thoroughly charred, then prop up your broiler so
as to be a little further from the fire for the slov\ -
er heating through that cooks the inside juices
without losing them. Melt a bit of l)utter in two
tablespoonfuls of vinegar and pour it over the
steak while hot. This finishes the tendering ])ro-
cess and makes appeti;cing gravy. You can sub-
stitute lemon juice for the vinegar; all that is
needed is an acid that will make the fibre tender.
Additions can also be made to the vinegar of a
little chopped onion and the yolks of one or two
eggs with a very little cayenne, if vou wish to
have a rich gravy.
There are two methods of frving, one with a
very little fat. The pan and the fat must be hot
before the meat to be fried is put into it. If the
pan is hot and just enough fat to keej) the meat
MEATS 74
from stickino- to it, the heat bcinj? inaiiitained 80
that it will cook quickly, it will be nearly as nice
as if broiled. The other method of frying con-
sists of entirely immersing- the article to be cook-
ed in sufficient smoking hot fat to cover it, and
keepino- the fat at that de.i^^ree of heat until the
food is brown. It should then be taken out with
a skimmer and laid on brown paper for a moment
to free it from ^rrease.
BKKF ROAST
Place the top round of beef in pan of very hot
fat and put in a hot oven to sear quickly. Turn
when the lower side is seared and let the top side
rest in the fat and sear. Then place the ^rate
underneath the meat so that the meat will not
come in contact with the fat. Baste about every
ten minutes. After it is seared, sift a little flour
ov^er the meat. Cook about fifteen minutes to the
pound. Have verv hot oven for the first one-
quarter of an hour, then moderate oven.
GRAVY, — Uvse two or three tablespoonfuls of
the fat left in pan and one and one-half tablespoon-
fuls of flour. Rub flour smooth in the fat; add one
teaspoonful of salt and a little pepper. Cook them
together until it froths. Add two cupfuls of boil-
ing water. Miss Kmma Barnktt.
FILLKT OF BKKF, SPANISH
4 pounds fillet of beef,
% pound suet,
1 onion,
1 large tomato,
1 chili pepper,
3 cloves.
75 MEATS
1 teaspoonful each, vinegar and sug-ar,
Salt and davsh of pepper.
Slice the suet thinly into an iron pot and fry
until melted. Then slice in the onion and fry until
brown. Put in the meat and brown on all sides.
Add juice of tomato, chili pepper, cloves, vine<J"ar,
sugar, salt and pepper. Put in a little hot w^ater,
just enough to keep the meat from scorching.
Cover tightly and cook slowly imtil tender. Serve
with brown gravy. Mrs. W. P. Falla.
BKKF A LA mode:
4 pounds of beef from rump,
/^ cup of vinegar,
2 teaspoonfuls of salt,
% teaspoonful of pepper,
% teaspoonful of allspice,
% teaspoonful of mustard,
% teaspoonful of cloves,
1 onion,
A handful of flour.
Make these into a pickle and soak the meat in
it over night, turning several times. Take out of
pickle in the morning and cook very slowly with
one onion, one-half a carrot, one-half a turnip,
one tablespoonful of mixed herbs and two cupfuls
of hot water. Cut vegetables in cubes.
Mrs. Klekritrgrr.
YORKSHIRp; PUDDING
4 tablespoonful s flour,
2 eggs,
1 jjint milk,
1 cupful water.
MEATS 76
Make a line pavste of flour and milk. Pour the
water into a bowl with the well beaten eg^j^^vS and
beat to a froth. Add this to the paste and cook
in same pan with the meat.
MaGGIK DARLIN{i.
HAMBURCxKR ROAST
2 pounds of Hamburg^er steak,
Piece of fat pork,
2 ejr^s,
1 cu])ful bread crumbs,
Onion or parsley,
^4- cupful milk,
Salt and pep])er.
Mix the steak and fat pork, chopped fine with
egg's, bread cruml^s, onion or parsley, chopped
fine, and the milk. Season and shape into loaf.
Put in a baking pan with water and bake for one
hour. Baste frequently. Nice hot or cold or slic-
ed and fried in butter for breakfast.
Mrs. Gkok(;k Scane.
MKAT LOAF
2 pounds of Hamburger steak,
1 cupful l)read crumbs,
!^ cu])ful of \yater,
Pepper, salt, parsley and butter.
Mix the meat vyith the bread crumbs, j)epper,
salt and a little chopped parsley. Add the beaten
eggs and one-half cupful of water. Put in a bak-
ing pan with butter under and over and bake for
three-quarters of an hour. Serve with thin gravv
and macaroni :■ round the loaf.
MA(i(iiic Darling.
77 MEATS
MKAT CROOUKTTES
1 pint of cold chopped meat,
y2 pint of milk,
1 tablespoonful butter,
2 table.spoonfuls flour,
1 teaspoonful vsalt,
1 teaspoonful pepper,
1 teaspoonful parslev,
1 teaspoonful onion juice,
1 egg" and bread crumbs.
Put the milk over the lire. Rub tog^ether the
butter and flour, add to the boiling milk and stir
until smooth and thick. Add the salt, pepper,
parsley and onion juice to the meat. Mix with the
paste and vset aside to cool. When cold, form into
croquettes, drop in the eg^g^ and bread crumbs and
fry. Chicken is good this way also.
Mrs. M. L. Parkhurst.
MKAT BALLS
1 pint of chopped cold meat, beef is best,
^ pint of stale bread crumbs,
1 tablespoonful chopped parsley,
yi teaspoonful gyrated lemon rind,
1 teaspoonful salt,
2 eggs well beaten.
Mix and divide into balls size of walnut. Make
a batter of one beaten eg"g" and one-half cupful of
milk. Stir in carefully one-half cupful of Hour.
Drop the meat balls into this batter and then in-
to smoking hot fat to fry until brown.
Mrs. M. L. Parkhurst.
MINCED MEAT
Two cupfuls of minced meat with one cupful
MEATS 78
of brown gTavy added to the meat. Season as
you wish. Make a short cake and spread the meat
between the layers. Emma Barnett.
POTTKD MEAT
Chop the cold meat fine and rub to a paste add-
ing to each half pint one-eig^hth teaspoonful of
pow^dered mace, (or if preferred, thyme or sum-
mer savory) and two ounces of butter melted.
Season lig-htly with salt and pack into a cup or
tumbler. Pour over it a little melted suet and it
will keep for a week in a cool place. Tongue,
chicken or baked liver are the best meats for pot-
tinj^r. Mrs. M. L. Parkhurst.
U^AT OMELET
Mince up pieces of cold meat, puttinj^ in a few
crumbs of either bread or crackers and enou^i^h
e^^s to bind them toj^ether. Season well; put in
a well buttered ])an and bake, or fry if preferred.
Mrs. Frrd'Nrt.son.
COTTAGE pip:
3 cupful s of cold meat,
2 tables])oonfuls of minced onion,
2 tablespoonfuls of butter,
2 tablespoonfuls of Hour,
1 cu]>ful of brown stock, (or j^'ravv or milk),
2 teaspoonfuls of salt,
':+ teaspoonful of |)epper,
3 or 4 cupfuls of mashed potatoes.
Cut up the meat in one inch cubes and put in a
l)uddin<4' dish. Melt the butter and cook the onion
79 MEATS
in il until light brown, then add the flour. Re-
move from the stov^e to stir in the flour, then put
back on the stove and cook a minute or two. Add
the stock, pepper and salt and stir until it boils.
Pour about one-half of it over the meat, then
spread the mashed potatoes over the top. Roug-h-
en the top of the potatoes with a fork and bake
twenty minutes in top of oven. Serve quite hot
with the rest of the g-ravy strained.
Mivss Barnktt.
BKEF POTPIK
3 ])<>unds of round beef,
] large carrot,
1 onion,
1 turnip,
Yz cupful of celery,
1 or 2 tomatoes,
2 tablCvSpoonfuls of butter,
4 tablespoonfuls of flour,
3 cupful s of hot water,
3 teaspoonfuls of salt,
y2 teaspoonful of pepper,
1 tablespoonful of chopped parsley.
Put the meat, cut in small pieces, in hot water
and cook for about three-quarters of an hour at
simmering point. Then add vegetables, cut in
small dice and simmer until meat is tender. Melt
butter and add flour; cook until frothy. Stir into
'the stew. Add the chopped parsley last; then you
may drop in the dumpling\s and cook about
twelve minutes covered tightly.
Miss Kmma BARNbrrr.
RICK AND MKAT CROQUETTES
1 cupful ])oile(l rice,
MRATS 80
1 cupful tinclv c hupped meat,
1 teaspoonfui butter,
5^ cupful milk,
Put milk on to boil, then add meat, rice and
vseavsoninj^. When it boils, add the egg well beat-
en. Stir one minute, cool and shape into balls.
Roll in egg and cracker crumbs and fry.
Maggik Darling.
WASH DAY MEAT PIK
Made from cold veal and chicken left over from
Sundav. Chop the veal but not too tine; season
with a little salt, pepper, nutmeg and also the
iuice of a lemon; separate the chicken from the
bones and chop it; season with half a bunch of
hnelv cho])j)ed celery, and a piece of butter the
size of an egg cut in small pieces. Have the
chicken gravv hot and half a dozen hard boiled
eggs cut in quarters. For the crust, use two cup-
fuls of tiour, two tablespoonfuls of cottolene,
or lard, nearly a teaspoonfui of baking ])()wder,
one egg and enough milk to make a soft dough.
Line the sides of a pie dish with a crust (me-
cpiarter inch thick, place the veal in the bottom
of the dish, then a layer of the eggs, then the
cho]){)ed chicken Pour the gravy over the pie.
enough to make it (piite moist. Cover with a
crust one-(|uarter inch thick. Bake in a slow oven
one-half hour and send to the table in the dish in
which it was baked. Mrs. W. K. Falla.
HAKKD HASH, SPANLSH
1 cupful cold cooked pork.
SI MEATS
1 cupful cold cooked beef,
1 onion,
2 chili peppers,
1 spritr of parsley,
3}4 cupfuls bread crumbs,
1 cupful of strained tomatoes,
^2 cupful olives,
% cupful butter.
Sage, th3"me, salt and pepper.
Chop fine the beef, pork, onion, chili, and
parsley. Add the bread crumbs, tomatoes, olives,
butter and the seasonings. Mix well and bake in
a buttered pan until brown. Serve with tomato
sauce made as follows: two cupfuls of tomatoes,
one small onion, one sprig of parsley, one leaf of
celery. Simmer twenty minutes, press through a
sieve, then add one tablespoonful of butter. Let
come to a boil and thicken with one tablespoonful
of flour. Salt and pepper to taste.
Mrs. W. F. Falla.
A BREAKFAST DISH
Take one-half pound of sliced dried beef; pull
into small pieces. Have a quart of milk boiling,
into which drop the beef with a good piece of
butter and a little jjepper. When it comes to a
boil, thicken with flour. Toast a slice of bread for
each person and poach in hot water the same
number of eggs. Place one on each slice of toast.
Put on a large platter and pour over the dried
beef dressing. Amy Falla.
STUFFFD BFFFSTFAK
Take a good round steak and spread on it a
well seasoned forcemeat. Roll up and fasten well.
MEATS 82
Roast for one-half hour, remove from the pan
and serve with the gravy thickened a little and
seasoned. LiZZiE Kaisrr.
TO MAKE A STEAK TENDER
Toug-h steak or mutton chops may be improv-
ed by partly frying; then adding tomatoes and
allowing meat to simmer for three-quarters of an
hour. MRvS. D. Hallock.
SPICED BEEP
Ribs of beef,
Brown sugar,
Ground mace, nutmeg, allspice, cloves,
ginger and salt.
Take out the bcmes and rub meat well all over
with sugar. Next day rub in the spices which
should be well mixed. Then rub in sufficient salt
to make a brine. Rub with salt and turn each day
for ten davs or two weeks according to the size
of the meat. Take out of brine, roll and bind
tightly. Cut into cold water and boil not less than
four hours. Place in a dish with weights to press
it. Donotremove the binding until cold. A tongue
prepared in the same wav is very good.
Mrs. Thomas Nock.
STUFFED VEAL WITH (;REP:N PEAS
Remove the large bones from a loin of veal.
Stuff the cavities thus made with a good force-
meat of chopped pork, crumbs and seasoning,
also a few chopped mushrooms. Cover the sides
with thick sheets of greased writing paper. Put
a cupful of SOU]) stock or gravv in the dripping
83 MP. A IS
pan and baste well for an hour with butter and
water, afterwards with the gravy. Cook twelve
minutes to the pound. Take off paper during- la.st
half hour, dredge with flour, baste with butter
and brown. Take up, keep hot while you skim
fat from gravy. Stir into it one-half cupful of
chopped mushrooms and a little browned flour.
Have ready some green peas boiled and seasoned
and make a circle of them about the veal when
served. MRvS. Amy Palla.
VKAL BALLS .
Mince fine some cold veal. Add a few bread
crumbs, an egg, pepper and salt. Mould into balls
and fry in butter. When browned, remove from
the pan and arrange neatly on a hot platter.
Make a rich cream gravy of milk, flour and butter
and pour over the balls, serving with parsley.
Mrs. M. L. Parkhitrst.
PRESSED VKAL
Put about two pounds of veal in a pot with
enough water to cover and boil until tender, add-
ing salt to vseason. When about two-thirds done,
take out and cut in small pieces. There should
be about one-half pint of liquor left when the meat
is done, if more, boil down, adding a little dill to
flavor. Then add the liquor to the meat. Have
ready a bowl lined with slices of hard boiled eggs
and carefully put in the meat so as not to disturb
the slices of eggs. Press by putting over it a
plate with a weight on it. It will get firm with-
out pressing by putting it awav in a cool place.
When readv to use, turn out on a ])latter and
MEATS S4
j^arnish with dill or parsley.
Mrs. D. H. Parkhurst.
WHITJC SAUCK FOR VP^AL SOUFFLK
4 tablespoonfuls of butter,
4 tablespoonfuls of flour,
1 teaspoonful of salt,
A little paprika and pepper,
2 cupfuls of scalded milk.
Melt the butter, stir in the flour off the stove
until smooth, then cook until froth}-. Add the
milk gradually, stirring all the time, until at boil-
ing point and all the milk is added. Beat until
smooth, and your sauce is ready for serving as
gravy, but if you want it thicker for serving
with meat, add one tablespoonful of flour extra.
Fmma Barnett.
VFAL SOUFFLF
2 cupfuls of linely minced veal,
l^A cupfuls of thick white sauce,
10 drops of celery extract,
yz teaspoonful of grated onion,
% teaspoonful of paprika,
''4 teaspoonful of ])ep])er,
A little parslev,
3 eggs.
Mix together everything but the eggs. Cream
the yolks of the eggs (don't beat them) until per-
fectly smooth and mix them with the meat. Beat
up the whites of the eggs to a firm froth and fold
them into the meat. Pour into a well greased
dish, not more than two-thirds full. Sprinkle but-
tered crumbs over and bake in a moderate oven
until ])uffed u]) and brown; aV)out one-half hour.
85 MEATS
Serve as soon as taken from the oven with brown
vsauce or tomato sauce. Kmma BarneTT.
MARBLKD VKAL
Boil the veal until very tender. Season to taste
and pound to paste in a mortar, using melted but-
ter as needed to form the paste. Skin a cold boil-
ed tongue and pound to a paste with butter. Pack
the veal and tongue in a mould in alternate layers.
Press hard with a weight on top and let harden.
Serve cold in thin slices. KaTK Mardkn.
POULKTTKS
Thin slice of butter,
1 large tablespoonful of Hour,
1 cupful milk or cream,
1 cupful strained tomato juice,
Worcestershire sauce,
Salt and cavenne pepper.
Melt and brown the Initter, stir in the ilourand
then the milk or cream. When thick, add a cupful
of tomato juice, salt, dash of cayenne pepper and
a little Worcestershire sauce. Cut up sweet-
breads and stir in the mixture. Serve on toavSt or
in patty shells. Liver or ovsters may be used in-
stead of sweet breads. Mrs. O. B. Wilbur.
SCOTCH BROTH
3 pounds of lean mutton,
Vl cui)ful of pearl barley,
^cupful each, onion, turnip, celerv, carrot,
3 quarts of hot water,
3 teaspoonfuls of salt.
MEATS 86
%. teaspoonful of white pepper,
2 tablespoonfuls of butter,
3 tablespoonfuls flour,
1 tablespoonful chopped parsley.
In making, first cut off fat, skin and bone and
put the bones into a vSauce pan and cover with
cold water. Brin«- to a boil slowly and cook while
)^ou are preparing- the meat. Cut up the meat in
small dice. Strain the water from the bones and
add that and enough cold water to make three
quarts to the meat. Let simmer and add the soak-
ed pearl barley to the meat. Then add the chop-
ped vegetables and cook slowly until the meat is
tender. Now melt the butter and add the flour
and cook until it froths; then stir it into the
broth. Add seasoning and the finely chopped
parsley. Serve hot. Emma Barnktt.
MOCK DUCK
Take a large pork tenderloin; cut about one-
half inch thick, pound and beat it until it is thin
and tender. Spread a thin layer of dressing on it,
roll and bind with strips of muslin. Roast until
done. At serving time remove the muslin, dust
with crumbs and and brown in the oven. Nice
hot or cold and served with apple sauce.
Mrs. W. K. Marden.
PORK CHOPS, SOUTHERN STYLE
Parboil the chops, remove from the fire and
dust with a little salt, pepper and sage; dip in
Q'^'y, then in crumbs and put into a dripping pan
with a lump of butter on each piece. Cover with
another pan and cook in a moderate oven until
&1 MEATS
well done. Remove the pan and let them brown.
Serve with cream sauce after adding to it the
crumbs and dripping's found under the meat.
Kate Harden.
BACON SCRAMBLE
Put a cupful of minced raw bacon into the fry-
ing- pan and fry until the bacon is crisp. Have
ready five fresh well beaten eggs with a table-
spoonful of cold water. Pour the eggs into the
pan on the bacon and cook until the eggs are done
but not hard, stirring all the time. A nice break-
fast dish. K. Marden.
BACON, RIGHTLY BROILKD
The only way to cook bacon — both for the
matter of appearance and for digestive qualities —
is to broil it, not over a bed of coals, but in a very
hot ov^en. Cut the bacon in thin slices, rejecting
the rind. Lay the pieces on a fine wire broiler.
Place it over a dripping pan and set it in a hot
oven. It requires to be turned just once. Drain
the bacon on brown paper. If vou wish to serve
calf's liver with this, sprinkle the liver with pep-
per and salt, roll it in flour and fry brown in the
bacon drippings. Serve with a curled morsel of
bacon on top of each piece of liver.
Mrs. a. Harris.
PRIKD CALF'S LIVER, ITALIAN STYLE
Chop or slice an onion and f rv in a little olive oil,
(Gower's is best). Lift out the onion, roll slices of
calf's liver in flour and frv until brown and quite
MEATS 88
done. Take out the liver, thicken with brown Hour
the oil in the f rying^ pan, adding some chopped
olives to it, and pour over the liver.
Mrs. M. L. Parkhurst.
TONGUE IN ASPIC JELLY
Arranjje a layer of hard boiled eggs sliced on a
layer of as])ic chilled in a mould. On sides of the
chilled mould dispose slices of cucumber pickles
and slices x)f tongue adding enough aspic jelly to
hold the slices together. Let stand some hours.
Garnish with cress and quarters of eggs.
Lizzie Kaiser.
TO curp: hams and bacon
Sprinkle the bottom of a barrel with salt. Rub
each piece of meat with salt. Let it la}' three
days, then drain. Put in the following brine for
four or six weeks; then smoke five or six days
with apple or oak wood, green is best, or paint
with liquid smoke.
BRINE,—
8 gallons of water,
12 pounds of common salt,
3 ])ounds of brown sugar,
3 ounces of salt jjetre,
3 teaspoonfuls of concentrated Ive.
Boil all the ingredients together and skim.
After it is cold, jjour over the meat.
Mrs. S. Chambers.
CURRY OF MUTTON
S]irinkle one cuj^ful of rice into a large kettle
ol boiling water. Boil rapidlv for twentv min-
89 MEATS
utes; drain and place it in the oven to steam. Put
one tablespoonful of butter in a sauce pan, add a
small onion cut into thin slices. Cook for about
ten minutes, then add a tablespoonful of curry
powder, one tablespoonful of flour and half a pint
of boiling- water. Stir constantly until boiling;
then add half a teaspoonful of salt and one pound
of finely chopped cold cooked mutton. Stand the
mixture at the back part of the stove to heat
while you arrang^e the rice in a border around
the serving dish. Turn the curry into the center,
sprinkle over it a tablespoonful of lemon juice
and serve at once. LiZZlE Kaiser.
BOILKD HAM
Wash, scrape, clean, place in warm water and
simmer or boil lig^htly for five or six hours. Take
out and shave off the rind. Rub sugar into the
whole surface of the ham, so long- as it can be
made to receive it. Place the ham in a baking-
dish and pour over it a bottle of champagne or
prime cider. Baste occasionally with the juice
and let it bake an hour in a moderate oven, or,
having taken off the rind, strew bread crumbs
over it and vset it in the oven until the bread is
crisp and brown. Semie Turner.
MEATS AND THKIR ACCOMPANIMENTS
Roast beef, grated horse radish.
Roast pork, apple sauce.
Roast veal, tomatoes or mushrooms,
Roast mutton, currant jelly.
Roast chicken, currant jelly,
Roast turkey, cranberry sauce,
Roast goose, apple sauce.
MEATi 90
Roast lamb, mint sauce,
Roast duck and venison, currant jelly.
Broiled mutton, caper sauce,
Broiled turkey, oyster or celery sauce,
Broiled chicken, celery or parsley,
Broiled tongue, egg sauce,
A NICE WAY TO FIX HAM
After boiling, remove skin and rub all over with
a beaten G:gg mixed with two tablespoonfuls of
sugar. Then sprinkle with bread crumbs and set
in the oven until a nice brown. M. L. P.
BRAINS
Take two or more cplves' brains; lay in salted
water for two or three hours, then remove the
outer skin and boil in salted water for ten min-
utes. Take out and divide into sizable pieces for
serving, roll in egg and then in cracker crumbs
and fry a nice brown, turning them in the pan
when one side is done until both sides are a nice
brown. Don't have the pieces too large and be
sure each one is thoroughly done. Serve with
slices of lemon, or if preferred, you may lay each
piece of the brains (without njlling in egg and
cracker crumbs) on a large slice of bacon. Put in
baking pan and bake one-half hour or until brown.
I prefer the first method.
M. L. Pakkhurst.
Uegetabks.
Mrs. a. E. Wagstaff.
"Now good digestion wait on appetite, and health on both."
Shakespeare,
Vegetables do not contain the food values that
cereals, nuts and fruits do, yet they form a very
important element in the dietary of those who
still adhere to the practise of meat eating, and a
cook should not only be familiar with their nu-
tritive values, but should also have a correct idea
of the chemical effect of heat and water and salt
upon the vegetables she uses for dinner. Here are
a few things for her to remember: the most nu-
tritious part of potatoes, carrots, pansnips and
similiar tubers, lies near to the surface, so care
should be taken to scrape or pare as thinly as
possible. Steam or bake vegetables whenever
practicable, as their finer flavors are thus more
easily retained and they suffer less diminution in
food value. In boiling, use no more water than is
needful ,to cook them, as the water drained off
carries with it desirable food properties. Be care-
ful not to burn, as the least scorch ruins the deli-
cate flavor of any vegetable. If necessarv to add
more water have it boiling hot.
In referring to the time-table at the end of this
department, use judgment and count from the
moment the pot actually begins to boil. Young
vegetables require less time in cooking than those
more fully matured. N. P. H.
ARTICHOKES
Pare and cut artichokes into slices about one-
VEGETABLES 92
eig-hth of an inch thick. Fry in sufficient boiling
lard or olive oil (Gower's) to swim them. When
a rich brown, sprinkle them with salt and serve
hot.
ASPARAGUS
Choose fresh asparagus. Scrape off white skin
from lower end. Lay in cold water until crisp.
Put in boiling water which has been salted. When
done, lay on slices of toast and serve with melt-
ed butter.
ASPARAGUS WITH CRKAM
Wash asparagus, tie in bundles and plunge in-
to boiling water salted, a teaspoonful for every
quart of water. Boil rapidly for fifteen minutes.
Take up, cut off the tender heads and put in a
vessel with a cupful of milk or cream to every
. quart of asparagus. Simmer ten minutes. Mix one
tablespoonful of flour and butter together and
stir into the milk. Add salt and pepper to taste
and simmer five minutes longer.
K. Marden.
BEANS, SPANISH
Boil one pint of dried beans in the regular way.
When nearly done, let the water boil down and
add one can of tomatoes. Let boil one hour and add
a dash of cayenne pepper and one-half cupful of
grated cheese. Mrs. D. S. Hallock.
LIMA bf:ans
Shell, wash and put into boiling water with a
93 VEGETABLES
little salt. When boiled tender, drain, season and
dress with cream or large lumps of butter and let
simmer for a few moments.
BEANS AND OLIVK OIL
Pick over and carefully wash two cupfuls of
beans. Add six cupfuls of water and set on the
back of the stove t& parboil. Have at hand an
earthen bean crock. Into this slice a small onion,
drop in a pepper-pod with the seeds removed, a
dessert spoonful of salt and three tablespoonfuls
of olive oil (Gower's), also a sprinkle each of mus-
tard and thyme. When the beans are swelled out
and tender, but not soft, pour them into the crock
adding" two cupfuls more of water. Cover, set in
the oven and bake twelve hours, or until a delicate
brown. Mrs. Amos Harris.
STRING BEANS
Choose fine young beans. Remove strings and
ends. Break in two and throw into a sauce pan
of boiling water, well salted. When tender,
drain in a colander and put in a small piece of
butter and dash of pepper.
GENUINE MEXICAN BEANS AS
PREPARED IN MEXICO
Use pink beans which may be procured at all
grocery stores. To two cupfuls of beans add six
cupfuls of water and soak over night. If in a hurry
one may boil beans without previous soaking, but
the soaking reduces the time of cooking by one
hour. Add a small onion and boil gently until
beans will mash between fini^ers. Do not throw
VEGETABLES 94
away liquid in which beans are boiled. Into a deep
frying pan place a large cooking spoonful of
fresh lard. Allow to become very hot. With
perforated spoon, lay beans gently into pan. To
avoid setting setting fire to lard, move to back of
stove. After laying in as many as will absorb
lard place pan again over hot fire and mix beans
and lard thoroughly until beans appear to have a
coating of lard and begin to burst. Add a cupful
of the liquid in which beans were boiled and
gently crush beans with cooking spoon, but do not
mash. Add the remainder of liquid and allow to
simmer on back of stove for one-half hour or until
beans are of consistency desired, either with con-
siderable liquid but thick, or quite dry. Success
depends upon observing the following rules: do
not add salt until beans are boiled soft. The onion
is not perceptible after cooking, only giving the
beans the characteristic Mexican flavor which no
spice can produce. Have lard boiling. Do not
boil beans in tin. Prepared spices or Mexican
chili may be added after last portion of liquid is
used. Repeated warmings improve taste. If very
dry, add a little water and place in oven a few
minutes.
BRUSSKLS SPROUTS
Pick, trim and wash a number of sprouts. Put
into boiling water. Add a teaspoonful of salt.
Boil for fifteen minutes in uncovered sauce pan.
Drain when done and serve with melted butter.
CABBAGK
One small head of cabbage chopped fine, boil
until tender, drain, add two beaten eggs, table-
95 VEGETABLES
Spoonful butter, three tablespoonfuls cream, pep-
per and salt to taste. Stir well and let it come to
a boil.
BAKKD CABBAGE
Cook as for boiled cabbage. Drain and set
avside until cold. Chop fine, add two beaten eggs,
tablespoonful butter, three of cream, salt and
pepper to taste. Stir well and bake in buttered
dish until brown.
CARROTS
To prepare them, — If they are plunged into
boiling water for five minutes, the skin can be
rubbed off much more easily than by the scraping
process. After cutting into thin slices, put into
a sauce pan with three tablespoonfuls of butter
and three of water, a little salt and pepper.
Cover the dish and stev^^ for thirty minutes.
Meanwhile, beat light, the yolks of two eggs,
and one-half cupful of cream. When carrots are
cooked tender, pour this mixture over them in
sauce pan and let it remain long enough for eggs
to cook.
CARROTS, PRKNCH METHOD
Boil until tender, then cut lengthwise. Melt
some butter in hot spider. When butter bubbles,
lay in carrots. Sprinkle with sugar, salt, pepper
and chopped parsley. Fry until crisp and brown.
CREAMED CARROTS
Scrape and boil whole fortv-five minutes. Drain
VEGETABLES 96
and cut into slices one-quarter inch thick. Cover
with new milk. Add lump of butter rolled in
flour with seasoning to taste. Serve in hot dish.
LYONAISE CARROTS
Lyonaise carrots are like the French method
only cooking some chopped onion in the butter
before putting in the carrots.
CAULIFLOWER AU GRATIN
Wash carefully and leave the head unbroken.
Place it on a buttered bakingplate, sprinkle with
Parmesan cheese, then with buttered crumbs and
bake until browned. Send to the table on a hot
platter and surrounded by a rich white sauce.
GRFFN CORN, BAKFD
Grease a deep dish,,, with butter. Grate two
dozen ears of corn, add a teaspoonful of salt, a
tablespoonful of white sugar, one quart of milk,
two eggs well beaten. Lay a piece of butter the
size of an egg on top and bake four hours.
Mks. Manley.
CORN OYSTERS NO. 1
Eight ears of sweet corn grated, two cupfuls
milk, three eggs, siilt and jjej>per, flourenough to
make batter. Put tal)lesj3oonful of butter into a
frying pan and drop mixture into the hot butter,
one spoonful in a place. Brown on both sides.
Serve hot.
97 VEGETABLES
CORN OYSTI^RS NO. 2
Grate enough fresh corn to fill a pint measure.
If canned corn is more convenient, press through
a colander or sieve. Add the yolk of an egg beat-
en light and salt and pepper to taste. Just before
frying, add the beaten white of the eggs and if
the mixture seems dry, add a little sweet milk.
Drop in small spoonfuls into very hot butter.
When a nice brown on one side, turn over.
Serve while hot.
E^SCALLOPED CAULIFLOWER
Cook one hour in salt water. Drain and break
apart. Put a layer of cauliflower in a dish, moist-
en with cream sauce and sprinkle with cheese.
Then another layer and so on. There should be
two tablespoonfuls of grated cheese and one pint
of sauce to one head of cauliflower. Cover with
bread crumbs and cheese and dots of butter. Bake
one-half hour in moderate oven.
K. Marden.
STKWED CKLERY
Shred carefully. Cut in small pieces. Boil thirty
minutes. Drain and add rich cream, a little flour,
and butter enough to thicken cream. Dash with
pepper.
BAKED CORN
Cut and scrape one dozen ears of corn. Add
two eggs, butter, pepper sailt and one cup of
milk. Bake about twenty minutes.
Kate Marden.
- VEGETABLES 98
CORN, (SOUTHERN STYLE)
To one can of corn (or five ears of green corn
cut from the cob) , add two vslightly beaten eggs,
one teaspoonful of salt, a little pepper, two table-
spoonfuls of butter and a pint of hot milk. Pour
into a buttered dish and bake in a slow oven until
firm. Mrs. Amos Harris.
EGG PLANT, (A)
Take two medium sized Q^g plants. Boil in
water until tender. Pour off water and peel off
skin. When cool, add a little salt, one-half cup-
ful of milk, one beaten *igg and flour enough to
make a batter that will drop from the spoon.
Drop by spoonfuls into hot lard. When brown on
one side, turn, and brown the other side.
M. L. Parkhurst.
EGG PLANT, (B)
Pare and cut into slices one-half inch thick,
sprinkle with salt, cover and let stand one hour.
Rinse with cold water, wipe each slice dry, dip
first in beaten egg, then in rolled cracker crumbs.
Season with salt and pepper and frv brown in
butter or lard.
PARSNIPS FRU^^D
Scrape and cut into long slices, lioil until tender
in salted water, dredge with flour, fry in hot lard
(juite brown and serve hot.
SWEET POTATO CROQUETTES
Take cold boiltd sweet jjotatoes. rub through
L.ofC.
W VEGETABLES
a colander, make into flat cakes, roll in flour, dip
in beaten egg and fry in hot butter.
PLAIN BOILED POTATOES
Thoroughly scrub the potatoes, removing- all
rough spots and blemishes, having selected those
of uniform size. Drop them into boiling salted
water and do not allow the water to stop bub-
bling until the potatoes are done, which you can
tell by trying them with a fork. When done, dash
over them a cupful of cold water and drain at
once. Remove the cover and set on the back of
the stove to dry out. The}^ should then be peeled
and put on the table at once or they will become
"soggy." Any left over can be made into salad
for supper. (See salad recipe).
CREAM POTATOES
Cut cold potatoes into slices. Put milk on the
stove and add enough flour mixed with water to
thicken. Put in the potatoes and boil until thick.
x\dd salt, pepper and butter. Carrots, turnips
and parsnips may be done the same.
SARATOGA CHIPS
Peel good vsized potatoes, slice them and drop
in cold water. Put a few at a time into a towel
and shake until dry. Have ready a kettle of boil-
ing lard; drop in potatoes, stir occasionally and
when brown, take out with a skimmer, sprinkle
with salt and serve.
LofC
BAKED POTATOES
Thoroughly scrub and remove all blemishes.
VEGETABLES 100
Pour boiling water over them, wipe dry and lay
them in the coolest part of the oven that they
may absorb the heat gradually for the first fif-
teen minutes. Push them over to the hottest part
to finish up.
CURRIED POTATOES WITH
SPANISH ONION
Cut into dice shaped bits half a dozen cold
b.oiled potatoes. Peel and slice a couple of onions
and fry these with some bacon for five or ten
minutes. Take out the bacon and onions, stir a
teaspoonful of curry powder into the fat, put in
the diced potatoes to heat through. Scatter over
them chopped parsley and chopped canned Span-
ish peppers.
POTATO SOUFFLE, (CHAFING DISH)
Mix a pint of mashed potatoes with half a cup-
ful of thick cream and the whites of two eggs,
beaten stiff. Put two tablespoonfuls of butter in
the chafing dish and when very hot put in the
potatoes in large tablespoonfuls. When brown
on one side, turn, brown the other and serve im-
mediately.
BAKED MASHED POTATOES
Take two or three cujjfuls of cold mashed po-
tatoes and add one cujjful boiled rice. Then add
a sufficient quantity of thickened milk gravy to
make moist and l)ake one-half hour.
Tabitha C. Harris.
101 VEGETABLES
ESCALIvOPKD POTATOES
Use cold boiled or baked potatoes cut in squares.
Put in a spider and cover with sweet milk. Rub
together one spoonful of flour and one spoonful
butter, stir into milk. Sprinkle with salt. Place
in a baking" dish and put into oven to brown.
POTATO BALLS
Beat six boiled potatoes until fine and mealy,
then add a little butter, salt, teaspoonful of chop-
ped parsley, teaspoonful of minced onion and one
well beaten egg. Work into small balls, dip into
egg and cracker dust. Fry in hot butter.
Mrs. Manley.
CREAMKD BAKED POTATOES
Bake enough nice smooth potatoes to serve
your family. When thoroughly baked, remove
from oven, cut a piece off from one end large
enough to insert a spoon. Remove all the inside
and mash, then add butter, salt, pepper and cream
to taste. Beat thoroughly until light, then return
to the potato shells and bake until a delicate
brown. Serve hot in the shells.
Helen L. Waterman.
BAKED PEPPERS
Take six large peppers; cut off end and take
out seeds. Break one whole egg in each, season
with salt, pepper and butter. Bake until tender.
Have buttered toast ready and place each pepper
on toast and cover with sauce made of stewed to-
matoes, run through a sieve, seasoned and thick-
ened with flour. Mrs. T. A. Ho AG.
VEGETABLES 102
SARATOGA POTATOES
Pare and cut in very thin slices one-half dozen
new potatoes, Let stand in cold water until crisp.
Dry thoroughly in a napkin, separating slices.
Drop into a skillet of boiling lard. Stir until a
light brown color. Take out with wire spoon.
Sprinkle with salt. Serve immediately.
POTATOES, FRIED WHOLE
Peel small sized potatoes. Steam or boil until
nearly done, lift out and put quickly into a stew-
pan with hot butter, meat fryings, beef drippings
or any nicely flavored cooking fat. Shake them
occasionally to prevent burning, until they are
brown and crisp, then drain them from the fat.
It will be an improvement if they are floured and
dipped in the yolk of an egg, then rolled in finely
sifted bread crumbs. This is a French method.
Mrs. Z. L. Ward.
SUCCOTASH
Ten ears of green corn and one pint of lima
beans. Cut corn from cob and stew gently with
beans until tender. Use as little water as possible.
Season with buttejr, salt and pepper. Add cupful
of cream just before taking up.
STUFFED TOMATOES
Remove the seeds and pulp from the tomatoes
by cutting a round from the stem end. Save this
round to be used as a cover when the tomato is
stufi"ed. Fill with minced chicken mixed with half
its quantity of hard boiled egg yolks, a few bits
Wi VEGETABLES
of chopped green pepper and moisten with a very
little melted butter and onion juice. Add needed
salt.
RHUBARB
Rhubarb, when properly prepared, is very re-
freshing and wholesome, but few people know
the best way of cooking it. The fragrant stalks
are especially succulent and need no addition of
water to make the cooked sauce sufficientl}- juicy.
Peel and cut them in inch-long pieces, put them
in the upper part of a double boiler with a little
sugar and steam until they are tender. The juice
will be a rich, delicate syrup, tinged with a deep
pink color.
TOMATOES A LA CRKME
Pare and slice ripe tomatoes, one quart of fresh
ones or a one-pound can. Stew until smooth.
Season with salt, pepper and butter. Just before
taking from fire, stir in a cupful of cream with a
tablespoonful of flour stirred smoothh^ in a part
of it. Do not let it boil after the flour has been
put in. Serve in a dish garnished with small pieces
of toast.
KIDNEY POTATOES
Select small smooth potatoes. Boil with their
skins on, then skin, roll in flour and put into the
baking pan with the roast meat for the last ten
minutes.
INDIAN SUCCOTASH
Take a pint of fresh beans, the small shell »
VEGtTAliLES 104
beans taken fresh from the vine, and boil in a
quart of water one hour, then add the corn cut
from six ears of fresh sweet corn. Be careful in
cutting corn not to cut too close to cob. It is
better to cut the kernels in the center and scrape
the remainder ofF. Season with salt and pepper
and cook twenty minutes after adding corn. Be
careful not to scorch. M. L. P.
TIME-TABLK FOR COOKING
VEGETABLES
Asparagus, 30 to 45 minutes.
String beans, 1 to 2 hours,
Shell beans, 2K hours,
Young beets, 45 minutes,
Cabbage, 45 minutes to 2 hours.
Carrots, 20 to 40 minutes,
Cauliflower, 20 to 40 minutes.
Celery, 20 to 30 minutes.
Corn, 12 to 20 minutes,
Egg plant, 30 minutes.
Onions, 30 minutes to 1 hour,
Parsnips, 30 to 45 minutes.
Potatoes, boiled, 30 minutes,
Potatoes, baked, 45 minutes.
Sweet potatoes, boiled, 30 minutes,
Sweet potatoes, baked, 30 minutes,
Peas, 20 minutes.
Spinach, 20 to 30 minutes.
Summer squash, 25 minutes,
Turnips, 30 minutes.
Tomatoes, stewed, 30 minutes.
Salads.
Mrs. G. S. Waterman.
"Cheerf\il looks make every dish a feast,
And 'tis tliat crowns a welcome."
In making salads, it is necessary to have all the
ingredients cold and all the vegetables fresh and
crisp. If for any reason lettuce and celery and
cabbage are not perfectly fresh, they can be made
to seem so by putting them in water and setting
them in a cold place for several hours. A little
lemon juice added to the water in which celery is
standing will help to blanch it — and it must be
remembered that the appearance of the salad is
fully as important as the taste. Almost an3^thing
that is fresh and crisp and pretty may be used to
garnish a salad, radishes cut in thin slices or fancy
shapes, beets cut in dice, lettuce hearts, hard-
boiled eggs, parsley, slices of tomato, olives, aspic
or tomato jelly cut in cubes, nasturtium leaves
and flowers.
BOILKD SALAD DRESSING
3 teavSpoonfuls mustard,
2 teaspoonfuls sugar,
1 teaspoonful salt,
I teaspoonful flour,
Yolks of three eggs,
3 tablespoonfuls olive oil (Gower's),
7 tablespoonfuls vinegar,
II tablespoonfuls milk.
SALADS 106
Boil slowly until it thickens and set avva\' to
cool. This dressing will keep indlienitely if put
in a bottle and corked and it is useful for meats
as well as salads. Mrs. R. H. MactILL.
COOKED SALAD DRESSING, NO. 1
Yolks of 4 egg's,
4 tablespoonfuls milk,
2 teaspoonfuls sugar,
2 tablespoonfuls butter melted in ^ cupful
vinegar and Yi cupful water,
2 teaspoonfuls salt,
1 teaspoonful Colman's mustard.
Mix salt, vsugar and mustard with well beaten
yolks. Stir into hot vinegar and butter which
has been placed in double boiler. Stir frequentlv
until it thickens. Mrs. E. G. Chaddock.
COOKED SALAD DRESSING, NO. 2
Vi tablespoonful sugar,
1 teaspoonful dry mustard,
A little cayenne and paprika,
2 eggs,
44 cupful sweet cream,
V^ cupful vinegar,
2/4 tablespoonfuls butter.
V2 tablespoonful salt.
Mix the dry ingredients. I^eat up the eggs
lightlv and mix the cream with them. Add these
and the butter melted to the dry ingredients, in
a double boiler and mix thoroughlv. Then add
the vinegar very slowly. If vinegar is verv acid,
use two- thirds vinegar and one-third water.
When vinegar is thoroughly mixed in. ])lace the
l)oiler on the stove and stir constantly until thick.
Miss Kath WyiiTTAKKK.
107 SALADS
FRKNCH DRESSING
1 teaspoonful salt,
% teaspoonful white pepper,
A little paprika,
4 tablespoonfuls vinegar,
8 tablespoonfuls Gower's olive oil.
Mix all the ingredients and pour into a bottle.
Shake for a few minutes and you will have a per-
fect mixture. This dressing- is useful for all veg-
etable salads and for a marinade for chicken sal-
ad where a mayonnaise is used for the top only.
Miss Kate Whittaker.
BOILED DRESSING FOR VEGETABLE
SALADS
2 eggs, beaten light,
1% teaspoonfuls salt,
1 teaspoonful sugar.
1 teaspoonful mustard,
A little pepper,
1 tablespoonful Gower's olive oil,
34 cofFeecupful vinegar,
34 cofFeecupful milk.
Mix these and stir until it boils; then remove
from stove and beat a little with the egg beater.
Reba Gorham Lynes.
UNCOOKED SALAD DRESSING
1 teaspoonful of sugar,
}4 teaspoonful of mustard,
^2 teaspoonful of salt,
A little pepper,
^ cupful of vinegar,
}4 cupful cream, sour or sweet.
SALADS 108
Mix all the dry ingredients. Add the vinegar
and mix well. Then beat up the cream very light
and add to the mixture. It is better to use sour
cream if vou have it, as sweet cream wnll some-
times curdle. This dressing is especially nice for
potato salad. MRvS. G. S. Watkrman.
SALAD DRESSING
3 teaspoonfuls mustard,
3 teaspoonfuls sugar,
iy2 teaspoonfuls salt,
3 tablespoon f uls Gower 'ft olive oil,
9 tablespoonfuls milk,
9 tablespoonfuls vinegar.
Add mustard, pepper and salt to yolk of eggs.
Stir well. Add olive oil, one teaspoonful at a
time, then add milk and lastly vinegar. P^oil in
double boiler ten minutes or until it thickens a
little, let cool, then add the whites of the eg^s.
Mrs. Prich.
SALAD SAUCK
Boil two eggs three minutes. Mix with a mus-
tardsp(.onful of prepared mustard a little pepi>er
and salt, six tablespoonfuls of drawn butter or
salad oil. six tal)lespoonfuls of catsup. This is
excellent for <'old meat, salads or fish.
Mrs. KT.H:iCBi'R(ii:R.
CRKAM SAUCK FOR LETTUCP: OR
cabp>a(;k
Into a bowl put two tablespoonfuls of sugar,
a saltspoonful of salt and pepper, a dash of cay-
iuy SALADS
enne. Mix and add six tablespoonfuls of thick
cream. Stir and add four tablespoonfuls of vin-
egar, more or less. Mrs. Turner.
SALAD DRESSING
1 cupful vinegar,
2 eggs,
3 teaspoonfuls made mustard,
1 teaspoonful salt,
2 tablespoonfuls sugar,
1 pinch cayenne pepper,
54 cupful of Gower's olive oil,
1 tablespoonful flour,
V2 cupful sweet milk.
Beat the eggs well, make the flour smooth in
the milk, add to eggs with other ingredients,
beat well and stir into the boiling vinegar. Re-
move when as thick as you wish.
Kate Marden.
BOILED SALAD DRESSING, NO. 2
Cream together a heaping teaspoonful butter,
stir in one o:^^ beaten light, a teaspoonful of
white sugar, one-half teaspoonful each of pepper
and mustard and four tablespoonfuls of vinegar.
Put all in a saucepan and cook slow^ly stirring all
the time. When the sauce is very thick take from
the fire, salt to taste and put in a cool place.
Just before using, thin with cream or milk to the
consistency of double cream. Good for potato
salad. Mrs. Turner.
CREAM SALAD DRESSING
7 hard boiled eggs,
SALADS 110
^2 pint cream,
] dessertspoonful of made mustard,
Vinegar, pepper and salt to taste.
Cream yolks of eg^g-s, add pepper and salt, then
the whites of the egg's chopped fine.
Mrs. E. Nason.
MAYONNAISE DRESSING
Put the yolks of one or more raw eggs into a
bowl; add a pinch of salt, pepper and dry mus-
tard; then take a Dover egg beater and beat until
thick, add two or three drops of Gower's olive
oil, beat again, then a few drops of oil, beat
again continuing thus until so thick as to clog
the beater, then thin with a teaspoonful of lemon
juice or vinegar, beat well; then add olive oil
again, then lemon juice, continuing thus until you
have used a pint of oil or as much as desired.
When through beating it should be thick like
whipped cream, and after being thoroughly chill-
ed on the ice will be stiff like jelly. Will keep
finely. In making this dressing the eggs, oil, vine-
gar and bowl should be as cold as possible, and it
should be made in a cold room. It takes but fif-
teen minutes to make a pint. The old wav of
making it with a fork would take from two to
four hours for this amount.
Mrs. Amos Harris.
For those who do not like so much oil in a
mayonnaise, whip one-half cupful cream and fold
it in, or beat up the whites of tv^'o eggi^ and fold
in. Miss Kate Whittaker.
DRESSING FOR COLD SLAW
Beat up tw«) tablespoon fuls of sugar, a j)ieceor
m SALADS
butter the size of half an eg-g, a teaspoonful of
mustard, a little pepper and lastly a teacupful
of vineg^ar. Put all these ingredients into a dish
over the fire and cook like a soft custard. Some
think it is improved by adding half a cupful of
thick sweet cream to this dressing. In that case,
use less vinegar. Kither wav is very fine.
Mrs. George Clark.
SALAD GREAM
4 tablespoonfuls of butter, or 2 of butter
and two of Gower's olive oil,
1 teaspoonful of flour,
1 teaspoonful of sugar,
1 teaspoonful of salt,
1 teaspoonful of mustard,
1 cupful of milk,
3 eggs,
A speck of red pepper.
Let butter and oil get hot. Add flour and stir
until it is smooth, being careful not to brown.
Beat eggs, salt and mustard. Add half a cupful
of vinegar and stir into the boiling mixture. Con-
tinue until thick. Mrs. ManlEY.
WALDORF-ASTORIA SALAD
Take equal parts of beets, apples and celery.
Cut in small pieces and serve with maN^onnaise.
Reba Gorham Lynes.
GRAPE FRUIT SALAD
Two cupfuls of grape fruit cut in small pieces.
Serve with mayonnaise.
Reba G ok ham Lynes.
SALADS H2
WALNUT SALAD
Take one cupful each of chopped walnuts,
either the native or ICnglish walnuts, celery and
apples. Combine and sprinkle over two table-
spoonfuls of sugar. Let thcvse stand ten or fifteen
minutes. Immediately before serving, add the
dressing. Spread whipped cream over the dish
and garnish with perfect half meats. A cream
dressing is preferable to one made with oil for
this salad. Mrs. Louis H. Gould.
PEANUT SALAD
Romove hulls and skins from one pound of
freshly roasted peanuts. Wash and crisp one
head of fine lettuce; vselect thelighest andcrispest
leaves and arrange for individual serving. Halve
the nuts, place in the lettuce cups and dress with
French dressing or with any salad dressing pre-
ferred. Mrs. Louis H. Gould.
CUCUMBER AND TOMATO SALAD
Take tomatoes of equal size, cut oif the top
and remove the inside. Sprinkle a little salt inside
and turn the tomatoes upside down to drain. Pare
some cucumbers and cut up fine. Mix equal parts
of the cucumber and the tomato pulp, a tiny
bit of chopped green peppers and onion. Mix with
a, little cooked dressing and fill the tomato shells
with the mixture. Serve on a bed of lettuce with
a teaspoonful of mavonnaise on top.
Mrs. R. H. Magill.
COLD SLAW
2 cu])iuls finelv ch«)pj)ed cabbage,
JI3 SALADS
1 cupful finely chopped celery,
1 cupful finely chopped apples.
Mix with a cooked drevSsing" and serve.
MrvS. John C. Hagler.
APPLE, NUTS AND CKLKRY SALAD
1 cupful celery cut up fine,
1 cupful apples cut up fine,
H cupful nut meats chopped a little, (wal-
nuts or peanuts are the best)
3 tablespoonfuls of French dressing",
A little salt.
Mix all tog^ether. Scoop out the inside of some
rosy cheeked apples and fill with the salad. Put
on the top of each, one teaspoonful mayonnaise
or cooked dressing". Serve on bed of lettuce.
Mrs. G. S. Waterman.
DAISY SALAD
Put some shredded lettuce on a plate and pour
over a little French dressing. Have ready some
hard boiled eggs. Cut them in two leng"thwise
and remove the yolks. Cut the whites in leng"th-
wise strips and arrang"e like the petals of a daisy
on the lettuce. Mash the yolks and mix wnth a
little cooked dressing" and place for the center of
the daisy. MRvS. G. S. Waterman.
K(;g salad
Take the yolks from four hard boiled eg"g"s;rub
to a paste and season with salt and pepper. Cho]j
the whites of the eggs and a little onion together
and scatter over nice fresh lettuce leaves. Put the
SALADS 114
yolk paste in the center and pour over it a French
or some other of the nice dressings mentioned in
this department.
CUCU]\1BKR AND ONION SALAD
Pare cucumbers and lay in cold water one hour;
do same with onions in another bowl. Then slice
them in the proportion of one onion to three large
cucumbers. Arrange in a salad bowl and season
with vinegar, pepper and salt.
Miss Kate Whittaker.
A LITTLK GROUP OF SALADS
Six pitted olives,
Yt cupful blanched almonds chopped fine,
^ cupful tender, finely cut celery.
Mix with dressing and serve on lettuce.
3 cupfuls of vSpinach finely minced,
3 finely cut onions,
3 sprigs of parsley and thyme,
Serve with French dressing.
1 cui)ful lettuce,
1 cupful spinach.
'4 cupful potatoes,
'4^ cupful carrots,
2 or 3 small onicms,
1 cucumber, cut fine.
Mix all together and pour French dressing
over it. Mrs. Amos Harris.
FISH SALAD
2 heads of chicory cut uj) a little,
115 SALADS
A few slices of tomato,
A little onion, garlic and green peppers
cut up fine,
3 or 4 slices of smoked salmon, cut up fine,
1 box sardines, mashed.
Garnish with lettuce leaves and serve with
French dressing. Mrs. R. H. Magill.
CUCUMBER SALAD
Pick out nice even cucumbers. Keep them on
ice long enough to get chilled through. Cut them
in two lengthwise and with a small potato digger
scoop out the inside, being careful not to break
the outside skin or shells. Fill these shells with
the little balls and a few Fnglish walnuts chop-
ped fine. Place each one on a lettuce leaf and pour
a nice salad dressing over. Serve as cold as poss-
ible. Mrs. G. D. Van Vranken, Michigan.
POTATO SALAD NO. 1
3 hard boiled eggs,
1 medium sized slice of bacon,
1 small onion,
yi pint of cream, sweet or sour,
Vinegar, pepper and salt to taste.
Cream yolks of eggs; add vinegar, pepper and
salt; add onion chopped fine, then bacon chopped
fine, then whites of e^gs, also chopped fine. Boil
six medium sized potatoes, slice and add a la} er
of potatoes and a layer of dressing until all is us-
ed. Mrs. F. Nason.
POTATO SALAD, NO. 2
3 hard l)()iled eggs,
SALADS 116
Salt and pepper,
1 tablespoonful vinegar,
Six potatoes.
Slice the eggs and potatoes.
Miss Bowles.
POTATO SALAD NO. 3
1 quart of cooked potatoes, chopped fine,
1 teaspoonfitl of black pepper,
1 tablespoonful of celery and enough raw
onion to season nicely, if desired.
DRESSING,—
6 hard boiled eggs,
1 small teacupful of vinegar,
1 tablespoonful of prepared mustard,
3 tablespoonfuls of butter.
Mix well together, then add two tablespoonfuls
of Gower's olive oil. Add the vinegar last and
salt to taste. Mix well with the potatoes and
garnish with the whites of the cold boiled eggs.
Mrs. Fred Nelson.
CRKAM SALMON SALAD
Upon a bed of lettuce leaves place the follow-
ing mixture:
4 sliced cold ])otatoes,
1 cupful of cut celerv.
1 can b(>neless salmon,
2 hard boiled eggs cut fine,
dkessinc;,—
1 cupful rich cream,
2% tablesjjoonfuls vinegar,
1 teaspoonful mustard,
A pinch of salt and red pepper.
Pour dressing over salad and garnish with hard
117 SALADS
boiled eggs and celery tops.
Mrs. Dahlgren.
SHRIMP SALAD NO. 1
1 larg"e can of shrimps,
Best part of one head of celer}',
A few lettuce leaves.
Chop all fine and put in a dish garnished with
lettuce leaves and cover wnth dressing made as
follows:
1 or ^2 cupfuls of sugar according to taste,
Yolks of two eggs,
Butter size of walnut,
l4 cupful of cream, (milk may be used)
Beat all together, bring to a boil, then add
slowly one-half cupful of vinegar.
Mrs. T. a. Hoag.
SHRIMP SALAD, NO. 2
1 can dr}' shrimps chopped fine,
1 head of celery chopped fine.
When each is sufficiently chopped, mix together
w^th salt, pepper and dry mustard to taste. Then
add one-half cupful of vinegar and two table-
spoonfuls of Mayonnaise. Serve on lettuce leaves
with a teaspoonful of mayonnaise on top.
George M. Kohler, City Bakery.
NUT SALAD
6 olives, stoned and chopped,
% cupful almonds, blanched and chopped,
% cupful chopped celery.
Mix with salad dressing and serve on lettuce
leaf. Mrs. M. L. Park hurst.
SALADS 118
FRUIT SALAD NO. 1
4 apples chopped,
2 orang-es quartered and sliced,
2 bananas,
1 small bunch of celery,
1 cupful or less of English walnuts,
DRESSING;—
Three tablespoonfuls vinegar.
Yolks of 3 eggs.
Cool until it thickens, stirring constantl3\ Add
one pint thick cream, sugar, salt and ca)'enne to
taste. Mrs. Kleebruger.
PRUIT SALAD. NO. 2
One dozen oranges, sliced and soaked in sugar
over night. Make one quart of jelly with gelatine
according to directions on package and put the
oranges in the jelly when just ready to set. When
thoroughly cold, serve with whipped cream.
Cocoanut and pineapple may be added if desired.
Mrs. Jordan Young.
FRUIT SALAD NO. 3
Oranges cut in pieces as large as the end of
your thumb. Let the juice drain from them. Add
one-half or one-third the quantity again of pine-
apple (canned will do but candied is better) cut
in quite large pieces. If you can obtain candied
cherries, use them also, but it is very nice with
just oranges and pineapple. Put on a large spoon-
ful of the following dressing and keep as cool as
possible:
1 tablespoonful vinegar,
2 tablespoonfuls water.
119 ISALAUi
2 tablespoonfuls sugar,
Yolks of three eg"g"s well beaten.
Put together, set on stove and stir constantly
until it thickens. After this is cold and just be-
fore using, add sweet whipped cream in any quan-
tity desired. Mrs. K. V. KellEY.
FRUIT SALAD DRESSING
Beat the yolks of four eggs until light and grad-
ually beat in one cupful of powdered sugar. Add
one-half teaspoonful of salt. Beat until sugar is
dissolved then add the juice of two lemons. This
sauce may be added to the salad and kept on ice
for an hour before serving.
Mrs. G. S. Waterman.
POTATO SALAD, NO. 4
Slice cold boiled potatoes enough to fill a quart
dish; siilt and pepper to taste. Chop two small
onions very fine and add to potatoes. Put half
a cupful of vinegar and one teaspoonful of butter
in a pan and let heat gradually. Beat the yolks of
two eggs well, pour in a cup, and fill the cup
with thick sweet cream. Beat well together and
stir in hot vinegar. Stir constantly until it reaches
the boiling point, then pour it immediately over
the potatoes and mix thoroughly.
Mrs. Roy Palmer.
HEAVENLY HASH
Chop or cut up fine, bananas, oranges and pine-
apple. Place in glass dish in layers, sprinkling
with powdered vSUgar to taste. Mix one glass
sherry with pineapple syrup and pour over dish
of fruit. Improved if placed on ice before serving.
SALADS \2i)
Serve angel cake with it. This recipe may be
varied, using fresh fruits in season. Apricots and
pineapple combine well. Mrs. J. P. MORGAN.
CREAM SLAW
One-half head of cabbage cut fine. Sprinkle
over it dry mustard, salt and pepper very spar-
ingly.
DRESSING,—
14 to 1 cupful sugar,
Yolks of 2 eggs.
Butter size of an walnut,
^4 cupful sweet cream.
Beat these well together. Take one cupful good
cider vinegar; let it come to a boil and stir in
slowly the beaten sugar, eggs and other ingredi-
ents. Let boil. Pour over cabbage while hot and
cover. If wanted more moist, add one-half cupful
milk to the cream.
Mrs. Chestina Hutchinson Wooster.
CORNED BEEF SALAD
Cut cold corned beef into small pieces and
sprinkle lightly with freshl}^ grated horseradish.
Mix with about one-third the quantity of cold
potato cut into cubes and cover with a French
dressing. Serve on lettuce leaves.
Mrs. M. L. Parkhurst.
LOBSTER SALAD
1 can lobster,
6 large potatoes,
3 good sized stalks of celery.
Chop all fine, season with salt and mix with
121 SAUDS
mayonnaise dressing.
Mrs. D. S. Hallock.
SALMON AND CUCUMBKR SALAD
After boiling, while salmon is still hot, flake in-
to small bits, sprinkle over lemon juice, onion juice,
pepper and salt. Set away to cool. When ready
to serve, put the salmon with thin slices of cu-
cumber on lettuce leaves. Cover with tartare
sauce. Chopped green peppers may be added.
Mrs. M. L. Parkhurst.
chicke:n salad
Boil three chickens until tender, salting to
taste. When cold, cut in small pieces and add
twice the quantity of celery cut up with a knife,
but not chopped, and four cold hard boiled eggs
thoroughh^ mixed with the other ingredients. For
the dressing, put on the stove, a sauce pan with
a pint of vinegar and butter the size of an egg.
Beat two eggs with a tablespoonful of mustard,
one of black pepper, two of sugarand ateaspoon-
ful of salt, and when thoroughly beaten together
pour slowly into the vinegar until it thickens.
Be careful not to cook too long or the egg will
curdle. Remove, and when cold, pour over salad.
This may be prepared the day before, adding the
dressing just before using. Add lemon juice to
improve the 'flavor and garnish the top w4th slices
of lemon. Mrs. Thomas Aten.
SALMON SALAD NO. 1
Set a can of salmon in a kettle of boiling water.
Let boil twenty minutes. Take out of the can
SALADS 12 2
and pour off the juice or oil; put a few cloves in
and around it. Sprinkle salt and pepper over,
cover with cold vinegar and let stand a day. Take
from the vinegar nnd la}' it on a platter. Prepare
a dressing made as follows: beat the ^^olks of two
raw eggs w4th the yolks of two hard boiled eggs
mashed as fine as possible. Add gradually a table-
spoonful of mustard, three of melted butter, or
the best of sah^d oil, a little salt and pepper and
vinegar to taste. Beat the mixture a long time,
cover the salmon thickly w^ith a part of the dress-
ing. Tear into small bits the crisp inside leaves
of lettuce. Mix w4th the remainder of the dress-
ing and pour over the salmon.
Mrs. Thomas Atrn.
SALMON SALAD NO. 2
Break up salmon with a fork. Cut celery in rather
small pieces, using one-third fish and two-thirds
celery. Cover with the following dressing:
1 tablespoonful vinegar,
2 tablespoonfuls water,
1 tablespoonful sugar,
3 volks of eggs well beaten.
Put together, set on stove and stir constantly
until it thickens but do not let it boil ; then add one-
half tablespoonful butter and one-half tablespoon-
ful mustard. Mrs. K. V. KkllKY.
€ggs.
Mrs. Z. L. Ward.
Kggs are regarded by some as a g^reat delicac}-
by others as a prime article of food, but in either
case, the mode of cooking- has much to do with the
healthfulness and satisfaction of eating. The
yolk is considered much more nutritious than the
white. The quality of eggs vary considerably
according to the food upon which the fowls are
fed. Certain foods communicate distinct flavors.
Powls that get plenty of grain produce the best
and heaviest eggs; the yolks are darker and the
whole egg is stronger than those produced from
grass and fruit. It is said that dark shelled eggs
are much richer in flavor and have larger yolks
than white shelled eggs.
There are several ways to test eggs. A good
way is to drop them into a bucket of water. A
fresh egg will go quickly to the bottom and rest
on its side. An older one will stand on the little
end and as they get older and lighter, will rest
farther and farther from the bottom. A bad egg
always floats. This is an infallible rule to distin-
guish a good egg from a bad one. E^ggs should
be kept in a cool, dry place and handled with care
as rough treatment may cause the yolks to mingle
with the whites bv rupturing the membrane which
separates them; then the egg spoils quickly.
TO PREvSKRVK EGGS NO. 1
Fill a five-gallon keg with fresh eggs; pour
EGGS 124
over them strong- lime water in which has been
dissolved a teacupful of salt; put a light w^eig-ht
on top, al\va3^s takingcare that the eg-gs are com-
pletely covered; as the water evaporates, add
more. No proportions are neceSvSary in prepar-
ing the liquid as only a certain amount of lime can
be absorbed by water. The thicker the mixture,
the more inconvenient it is to remove the eggs.
All eggs that crack will be unfit for use.
TO PRESERVE EGGS, NO. 2
Take a colander full of fresh laid eggs and pour
a teakettleful of boiling water over them. The
heat of the water cooks the white of the e^g
sufficiently to keep out the air.
TO PRESERVE EGGS, NO. 3
Dip each Qgg in gum arable water, melted
grease, or a vsolution of water and plaster paris.
In either case, a coating is formed on the shell,
making it air tight. Take good fresh eggs and
wrap each one in vsoft paper (soft newspaper will
do) the same as lemons and pack them in a box
with the small end down always, never allowing
the shell of one egg to touch the shell of another.
Put in a dark cool place and you will be surpris-
ed to see how long they keep good.
HOW TO ECONOMIZE WITH EGGS
Left over yolks of eggs put at once into a glass
of cold water will keep fresh and soft for several
days, while if put into a dry cup and covered, the
volks would be unlit for use the second day. Drop
125 EGGS
them in a tin of hot water and cook, then they
can be used in salads, as a garnish, or in soups.
Left over whites can be used for meringues, or
made into macaroons or kisses, (see candies).
Where hard boiled yolks are wanted, it is much
better to carefully separate the yolks from the
whites and drop the yolks into water that is boil-
ing hot; cook vslowl y twent}^ minutes. In this way
the yvhites are saved for another purpose. Left
over soft boiled eggs may be boiled again and
laid aside to be used cold in a salad, sauce, or as
a garnish or sandwich. To boil a slightly crack-
ed eg^ without having the contents burst out of
the crack, carefulh^ pierce the shell at the big
end. The unwhipped white of eggs makes a good
paste for pasteing paper over the top of jelly
tumblers. To beat the whites of eggs stiff, means
to have them stiff enough to remain in the bowl
or dish if it were turned upside down. To beat
eggs lightly, stop beating before they foam. Ten
common eggs weigh a pound.
BOILK.D WKrS
Give a fresh laid otg^ one-half minute longer to
boil. Place the eggs in a pan or small kettle and
pour boiling water over them to cover well and
set on the back of the stove where they will keep
hot but not boil for five minutes. Three minutes
cooks the whites about right for soft boiled eggs.
MRvS. J. A. TURNKR.
BAKED PX;GS
Take a hc^t platter. Break on it as manv eggs
as you need for your meal. Sprinkle with salt,
pepper and lumps of butter. Set in the oven and
EGGS I2fi
in about live minutes the whites will be set and
eg-gs sufficiently cooked. This is a handy way on
wash or ironing- da\' when the stove is all in use.
Another way is to butter vSome g^em irons and
break an egg in each one. Pepper and salt. Put
a small lump of butter on each one and set in the
oven. Will cook in a very short time. The irons
should be hot when the eg-gs are broken into them.
BAKKD EGGS IN TOMATO CUPS
Choose larg;e round tomatoes; cut off the tops
(do not skin them), scoop out the pulp, dust with
salt and pepper; put small lump of butter in each
one; place them in a pan and bake for ten min-
utes. An odd but toothsome luncheon. If you
wish, sprinkle them lightly with cracker crumbs
before putting- them in the oven.
Mrs. Z. L. Ward.
SCRAMBLED EGGS
Put a tablespoonful of butter into a frying pan.
When hot, put in the desired number of ej^^g-s
beaten lightly. Pepper and salt them and add
half a cupful of milk or cream to a dozen eggs.
Stir constantly and as socm as they begin to set,
take them off and jxmr out. They must not be
hard.
POACHED ECxGS
Place some muffin rings in boiling water. Break
an e^^ in each ring and it will take the form of
the ring and be much more pleasing in a])pear-
ance than the ordinary way. When ])oaching
eggs for children, use beef broth or milk occa-
127 EGGS
sionally. They will appreciate the change. Sea-
son with salt only. When poaching eggs in water
always use a teaspoonful of vinegar or lemon
juice to one pint of water to set the whites of
eggs.
FRIED KGGS
Put a teaspoonful of butter and one-half tea-
spoonful of lard in the frying pan and let it get
hot; then break in the eggs and fry quickly.
When about done enough to suit the taste, baste
them over the top with a spoonful or two of hot
grease, or turn them over and take up quick.
Kggs to be good, must be fried quickly and not
in too much fat and taken up the moment they
are done. To cook eggs in gem irons, put the
irons on top of the stove to get hot; put in a small
piece of butter and cook either on top of stove or
in the oven.
FRIED EGGS WITH HAM
Fry the ham in its own fat, 'then fry the eggs
afterward in the same. Dish up on the same
platter.
EGGS WITH BROILED HAM
OR BEEF STEAK
Broil thin slices of ham or steak. When done,
put a bit of butter on each slice (if beef, jx-pper
and salt). Poach the eggs in hot water and lay
one neatly on each slice.
POACHED EGGS IN TOMATOES
Boil one pint stewed tomatoes; slip in gently
EGGS 128
one-half dozen e^^gs. Keep the tomatoes just be-
low the boiling point until the eggs are done.
Serve on toast, or if preferred, break both yolks
and whites with a fork when half done. Season
with pepper, butter and salt.
BUTTERKD EGGS OR KGG TOAST
Beat well together the whites and 3'olks of four
fresh laid eggs. Put one and a half tablespoonfuls
butter in a basin and stand it in hot water, stir-
ing it all the time until it is melted. Pour the
butter and eggs into a lined sauce-pan, hold it
over a gentle fire and as the mixture begins to
warm, pour it two or three times into the basin
and back again that the two ingredients may be
well mixed. Keep stirring the eggs and butter one
way in the sauce-pan until they are hot without
boiling. Send to the table on a warm flat dish
with some slices of hard boiled eggs on the top,
or spread very thick on buttered toast. In either
way they must be served very hot.
CURRIFvD KGGS
6 eggs,
2 onions,
1 tablespo(mful of curry i)o\vdcr,
1 pint broth,
1 cupful cream.
Arrowroot,
Butter.
Slice onions and fry in butter a light brown,
add currv powder and mix with the broth, allow-
ing to simmer until tender; then put in cream and
thicken with arrowroot; simmer for five minutes,
then add six hard boiled eggs cut in slices.
J29 EGGS
cre:amkd eggs, no. i
Boil four or five eggs hard. Cut them length-
wise and pour over them a white sauce which is
made by rubbing together a tablespoonful butter
and a tablespoonful flour. Stir this into a large
cup of boiling milk. ASd a little salt and pour
over the eggs, or you may poach the eggs, put
them in a deep dish, grate over them a little mild
cheese, pour the white sauce over and place in the
oven for five minutes.
cre:amkd eggs, no. 2
Creamed eggs are made by poaching eggs in
boiling water, one tablCvSpoonful of vinegar to set
the whites and one teaspoonf ul of salt to one pint
of water. Simmer from three to four minutes(no
longer); take up and have some warmed cream,
butter, pepper and salt to pour over them. Serve
hot or make a mock cream of one pint of boiling
milk, two tablespoonfuls sugar, a little butter,
two even tablespoonfuls of corn-starch rubbed
smooth in cold milk; bring to a boil, stirring con-
stantly. Then pour the hot mixture over the well
beaten white of (me e^^, beating thoroughly all
the while. Cook to the consistencv of cream.
MRvS. K. E. Krllogg, Battle Creek, Mich.
EGGS A LA CREAM, NO. 1
Boil twelve eggs fifteen minutes. Line a dish
with very thin slices of bread and fill with a layer
of eggs cut in slices, strewing them with a little
bread; pepper and salt. Rub together a quarter
of a pound of butter with two tablespoonfuls of
flour. Put it in a sauce-pan with a tables])oonful
EGGS J30
of chopped parsley, a little onion grated, pepper,
salt and half a pint of hot milk or cream. When
hot, pour over the eggs, cover the top with grat-
ed bread crumbs and put in oven. Let it heat
thoroughly and brown.
EGGS A LA CREME, NO. 2
6 eggs,
1 tablespoonful Hour,
1 tablespoonful butter,
1 half pint of milk,
Salt and pepper to taste.
Boil the eggs slowly fifteen minutes, remove the
shells and cut them in half crosswise. Slice a
little off the ends to make them stand. Put the
butter in a frying pan to melt, then add the flour.
Mix until smooth, add the milk and stir contin-
ually until it boils, add salt and pepper. Stand
the eggs on a heated platter, pour the sauce over
and around them; serve hot.
EGGS IN CREAM
Put a half cupful or more of cream into a shal-
low earthen dish and place in a pan of boiling
water. When the cream is hot, break in as many
eggs as the bottom of the dish will hold. Cook
until well set, basting them over the top with the
hot cream— or put a spoonful or two of cream
into individual or vegetable dishes, break an i^^^
in each and cook in the oven, or in a steamer over
bailing water. JosKPHINK MiTCHKL.
creamp:d e(;gs no. 3
Boil six eggs twenty minutes. Make one pint
131 EGGS
of cream sauce. Have six slices of toast on a hot
dish. Put a layer of sauce on each one, then a
part of the whites of the egg's, cut in thin strips,
then a layer of yolks rubbed through a sieve. Re-
peat and finish w^ith a third layer of sauce. Place
in the oven about three minutes. Garnish w^ith
parsley and serve. K. Marden.
EGGS WITH CRKAMKD BKEF
OR COD FISH
Just before dishing the beef or fish, poach as
many eggs as there are persons to be served and
place in the dish, pour the hot creamed meat over
them and serve. Another way is to drop the eggs
into the pan with the meat and let them cook un-
til done. Care must be used not to break the eggs
in transferring from the pan to the dish.
EGGS WITH CRKAMKD POTATOES
Peel some small potatoes or three or four good
sized ones; cut them in pieces about one and one-
half inches thick; cook in stew kettle with three
pints of hot water; when nearly done, add salt,
pepper, tablespoonful of butter, teaspoonful of
flour and a cupful of heated milk or cream. Break
four or five eggs in the liquid on top of the pota-
toes and poach until sufiiciently cooked. Lift the
eggs out with a tablespoon on a warm plate and
put on some butter, pepper and salt; take up the
potatoes and serve an egg with each spoonful of
potatoes or slip the eggs on top of the potato
dish and serve. Mrs. Z. L Ward.
EGGS WITH FRIED POTATOES
Fry the potatoes nicely and break over the top
EGGS 132
two or three eggs and stir into the potatoes
while hot enough to cook the eggs. Abetter way
is to break the eggs into a cup, pour in a spoonful
of hot water and give them a whip or two with a
fork, just enough to break them; the water keeps
them from being string}^
EGGS WITH ONIONS
Cut an onion in small pieces like dice, fry it
lightly in a tablespoonful of butter then dash in
a teaspoonful of vinegar. Butter a shallow^ dish,
sprinkle the onions over it and break in five eggs.
Be careful not to break the yolks. Bake in a hot
oven until the whites become a delicate film. Dust
with salt and pepper and sprinkle all over with
bread crumbs fried delicately brown in butter.
Garnish with water cress or parsley.
KG(; CHOWDER
Frv some pork; peel and slice vsome onions in the
hot fat; slice some potatoes on top and let cook;
season with pepper and salt. Stir to keep from
burning and just before taking off break in as
many eggs as there are persons to serve and let
boil up sufficiently to cook them through; season
with ]3epper and salt. If there is not enough fat,
use some butter. Be careful not to put in too
man V potatoes. One large onion and two common
sized potatoes is about right.
Mrs. Z. L. Ward.
EGG BALLS
Yolks of four hard boiled eggs mashed fine
with the yolk of one raw^ ^^J^i '^ teaspoonful of
133 EGGS
flour, salt and pepper to taste and a sprinkle of
parsley. Make into balls half the size of a thimble
and boil in clear water slightly salted for two
minutes. To be added to soup when ready to
serve.
DKVILKD EGGS, NO. 1
Put the required number of eggs into a kettle,
pour cold water over them and allow it to come
to a boil and boil steadily for ten minutes. Re-
move the shells and cut the eggs in half the round
way. Take out the yolks and clip off each round-
ed end so the}'- will stand like little cups. Then
mash the yolk, add salt and vinegar sufficient to
make a very smooth stiff paste. If desired, chow-
chow or finely minced ham, either is good, may
be added. After the whites have been refilled with
the mixture, sprinkle a little black pepper over
the top of each one. These are nice served with
salad. Emma Barnett.
DEVILED EGGS, NO. 2
Boil a dozen eggs full twenty minutes; drop in
cold water and remove the shell. With a sharp
knife cut in halves lengthwise; take out the yolks
carefully and rub fine; season with pepper, salt,
a little cayenne, a tablespoonful of prepared mus-
tard, and three tablespoonfuls of melted butter.
Mix all thoroughly together and fill the eggs with
the mixture. Put the hi* Ives together and tie
with a thread. If for picnic, tie with very narrow
ribbon. DAISY M. EvEKAULL.
STUFFED EGGS
Cut a piece off of verv hard boiled eggs. For
EGOS 134
stuffinjj', use the yolks made very fine and some
very finely chopped ham or veal, orbits of beef or
dried beef, salt, pepper, a little dash of cayenne
or ])epper sauce, butter and cheese. A few drops
of onion juice or bottled mustard is ^ood. Any or
all of these make verv good stuffing for eggs if
properly mixed together. Stuff and fasten the
end piece on with tooth -picks cut in two. If stuff-
ed eggs or deviled eggs are to be served hot, dip
in beaten egg, roll in cracker dust and fry in hot
lard or put them on a tin j^late with some butter;
put in what is left of the stuffing, sprinkle crack-
er dust over and bake. Boneless sardines with the
skin removed, minced fine, also oysters make
good stuffing when mixed with the yolks.
PICKLKD KGGS, NO. 1
Boil eggs verv hard and remove the shell; take
one teaspoonful each of cinnamon, allspice and
mace, put in a little muslin bag in cold water,
boil well and if it boils away, add enough to make
one-half pint when the spices are taken out. Add
one pint of strong vinegar; pour over the eggs.
If you want them colored, put in a little beet
juice. Another wav is to boil -six beets until ten-
der using a little sugar in the water to cause
them to keep their sweetness. Do not break the
skin or thev will lose both their color and sweet-
ness. When done, remove skins and slice. Boil
one dozen eggs, remove vshells and add to the
beets; while beets and eggs are still warm cover
with good vinegar. Mrs. M. A. Marston.
PICKLED p:g(;s, no. 2
Put ;■ (]uart ol" strong vinegar in a stew-pan
135 EGGS
with one-half ounce black pepper, one-half ounce
Jamaica pepper, one-half ounce ginger and let
simmer fifteen minutes. Boil sixteen fresh eggs
twenty minutes; dip in cold water and shell; put
in a jar and pour over the vinegar boiling hot.
When cold, tie a bladder over the top to exclude
the air, or a paper dipped in the unbeaten white
of an egg and newspaper on top.
Z. L. Ward.
EGG (^EMS
To one cupful of finely chopped meat add one
cupful of bread-crumbs, one spoonful of finely
chopped onion; season with pepper and salt and
a spoonful of melted butter. Add enough milk
to bind together. Have large gem pans well
greased and nearl}^ fill with the mixture. Break
an egg carefully on top of each one. Dust with
salt and bake eight minutes.
E(;GvS gn foam
Break six or eight eggs; be careful not to break
the yolks and beat the whites to a stiif froth;
place them on a baking pan in a cone shape; make
holes in the beaten whites and place the yolk in
them. Sprinkle each yolk with white pepper,
salt and bits of butter, put in slow oven a few
minutes and serve hot. The whites should be
beaten thoroughlv stiff. Hasten into the oven or
the volks will sink into the whites too deep.
Mrs. Z. L. Ward.
vSNOW KGGS
Eggs,
EGGS 136
1 quart milk,
Lemon rind or vanilla.
Put the milk into a sauce-pan with rind of half
a lemon and .sug^ar to sweeten nicely. Steep and
bring- to the boiling' point. Beat the whites to a
very stiff froth, adding a little salt and drop
from spoon into the hot milk. Keep turning- each
spoonful until cooked; place them on a glass dish
add just a little more sugar and vanilla, pour the
hot milk in the well beaten yolks, place this dish
in a sauce-pan of boiling- water and stir it one
way until the mixture thickens. Do not allow it
to boil or it will curdle. Pour this custard over
the whites; they should rise to the top. To be
eaten cold or warm.
Norma Ward Baker, Salem, Ore.
SNOW BC^GS AND CUSTARD
Break eight eggs, leaving out the whites of
four; add to them when well beaten, one quart
of milk and five ounces of vSUgar. Have a shallow
pan of hot water in the oven, set the dish into it
and bake until the custard is thick, then set away
to cool. When cold, beat the remaining four
whites to a stiff froth, add half a pound or coffee
cupful of sugar and teaspoonful of lemon juice
and lay the whites over the top in heaps but do
not let them touch.
HEN'S NKST
Take the number of eggs you wish and make
a hole in one end with a pin. Take out all the
white and volk, fill the shells with a li(|uid blanc
mange, stand each shell in a cup and put away to
cool. Put some orange marmalade on a dish;
137 EGGS
when the blanc manj^-e ivS hardened, break off the
v'ihells and stand the eggs whole in the center of
the orange marmalade. This looks like a nest of
eggs and is quite pretty on a supper table.
TO COLOR KGGS FOR KASTER
Wind strips of bright colored calico around
them and then boil in lye, You will find them
gayly colored. To color eggs yellow, boil them
with onion vskins.
i:ggs a la SUISSE
4 eggs,
1 tablespoonful butter,
2 tablespoonfuls grated cheese.
Buttered toast,
^2 cupful cream,
Salt and paprika.
Melt the butter, add cream and when hot. slip
the eggs gently in. When they are just set, sea-
son, sprinkle with the cheese, and lay each e^g
on a piece of toast. Pour the cream over and
serve at once.
Omelettes,
Comparativelv few of our houskeepers dare
attempt to make an omelet, but there is nothing
difficult about it. The chief cause of failure is in
not having the spider or skillet hot enough or in
making an omelet too large for the pan. Tin
pans or frying pans should not be used as they
are too thin and the omelet is liable to burn in
spots. The spider should always be hot enough
EGOS 138
for the fat to instantly hiss. If butter is used
for the pan, always use less salt in the omelet.
The common rule is one egg for each person and
nearl}" one teaspoonful of liquid to each egg;
milk is generally used, cream is much better, or a
few spoonfuls of hot water in case milk is jiot
handy makes the omelet very tender. Never use
more than four or five e«"^s for one omelet; if
more is needed, better make two or more omelets;
if too thin in the pan they are not good. The
skillet or omelet pan should always be very
smooth.
PLAIN OMKLET
Beat the yolks of four eggs to a cream; add
three or four tablespoonfuls of cream or milk,
one tablespoon ful of flour, just level full, one-
fourth teaspoonful of salt, pepper to suit the
taste. Beat the whites to a stiff froth and fold
or beat (do not stir) them gently in. Have the
skillet smoking hot; put in a tablespoonful of
butter and then the mixture. Do not stir
after it goes in. Cook over a moderate fire and
do not allow it to scorch on the bottom, better
set on top of lid if the stove be hot enough.
As soon as set, cut in the middle and lay the two
soft sides together or set in the oven on the grate
two minutes to finish cooking. Serve hot. An-
other way is to beat the whites and yolks of five
eggs together thoroughly, add one tablespoonful
of cream or milk and a little pe])per and salt.
Pour the mixture in a hot buttered skillet and as
soon as the omelet begins to thicken well, begin
to roll it up from one side like a jelly roll and if
there is any moisture in it, let it run down to the
side or lower end and keep rolling until it is all
rolled up; set skillet off, cover for five minutes.
139 EGGS
PLAIN AND FANCY 0ME:LKTS
When well made, omelets are a fine dish for
breakfast or luncheon, a delicate lig^ht something
that satisfies the appetite by its savoriness.
Often broken bits of food remain, not enoug^h for
a dish and yet too good to throw I'way. Here is
where the omelet finds important uses. Bits of
meat may be finely minced or sliced very thin,
warmed two minutes in a little thin cream, bits
of butter and a teaspoonful of flour then poured
over the omelet either before or after folding it
up.
OMKLKT WITH ASPARAGUS TIPS
Omelet with asparagus tips is made by cook-
ing two cupfuls of asparagus tips in boiling water
and a little salt; cook tender, drain and add a
tablespooonful of sweet thick cream and minced
parsley. Prepare and cook the omelet and pour
the mixture over one half, then cut or turn the
other half over it; take up the omelet and pour
the balance of asparagus on and around it.
VKGKTABLK OMELETS
Young sweet peas make a delicate omelet. To-
matoes, mushrooms, sweet corn and cheese may
be added. Sweet corn is grated from the cob and
cooked ten minutes in enough cream or milk to
make it creamy. Cheese is grated and sprinkled
over the top before serving.
TOMATO OMELET
Tomatoes thickened with bread crumbs, sea-
EGOS 140
soned with salt, pepper, chopped parsley and
sug-ar. Add one e^g to ever}" pint of this mixture.
Sprinkle bread crumbs over the top and bake
forty minutes. A nice dinner dish. Another way
is to beat up six eg"g"s, mix two tablespoon-
fuls of flour with a little milk and add pepper
and salt to taste. Peel and chop fine four toma-
toes; stir all tog-ether and fry in butter. Oyster
omelet may be made in the same way using
03^sters instead of tomatoes.
OYSTKR OMELKT, NO. 1
Proceed as in plain omelet and just before fold-
ing over, cover one-half with well drained oysters,
season with salt and pepper and pour over them
a tablevSpoonf ul of melted butter. Fold the omelet
and set in the oven for two or three minutes un-
til the oysters are cooked through.
OYSTER OMKLKT, NO. 2
Stew one dozen oysters in their own liquor if
possible, if not, use a very little water. Roll two
or more lumps of butter si;:e of walnuts in flour;
put in and let come to a boil; season well with
pepper and salt. Takeout the oysters, chop them
and if necessary to thicken, add a little flour to
the sauce. Put back the ovsters and set .on the
back part of the stove. Beat four eggs very light
and add two tables])oonfuls of milk or cream.
Fry in a well buttered frying pan. When done,
remove to a hot platter or deep plate and pour
the oyster sauce over them. Serve hot.
SHRIMP ()melp:t
Prepare the shrimps and stew in a little butter
Ml EGGS
for five minutes. Make an omelet with six or
eight eggs and one half a cupful of cream; season
with one spoonful of finely chopped parsely, salt
and pepper. When done lay the shrimps on and
fold over. Garnish with parsely.
HAM OMKLKT
3 eggs,
4 tablespoonfuls butter,
2 tablespoonfuls minced lean ham,
Pinch of pepper.
Fry the ham two minutes in a little butter.
Then mix the other ing-redients all toge'ther and
proceed as with a plain omelet. Serve very hot.
Lean bacon or tongue will answer the same pur-
pose and should be cooked slightly before mixing.
OMELET WITH HKRBS
Six eggs,
}4 tablespoonful chopped parsley.
Beat eggs in a bowl four minutes. Add one-
quarter of a cupful of cream and again beat. Melt
one-half of an ounce of butter in an omelet pan
and when hot add the eggs. When they begin to
thicken, sprinkle lightly with salt and pepper and
spread the herbs over the vsurf ace. Fold and serve.
BACHELOR'S OMELET
Take one-third teacupful of milk — cream is
better — add a tablespoonful of flour; mix well.
Break four eggs, put the whites into a bowl,
drop the yolks into the cup of flour and milk, add
a pinch of salt to the whites and beat them stiff;
beat the yolks and milk a little, then empty the
EGOS 142
cup into the bowl; beat a little. Put a tablespoon-
ful of butter into the skillet; have it smoking hot;
pour in the mixture; sprinkle with pepper. As
soon as it is set enoug-h, turn it over or roll it up,
let cook five or six seconds long^er and serve. If
eg"u^s are scarce, use more milk and flour, but the
more milk and flour used, the nearer the omelet
gets to a pan-cake. A Bachelor.
OMELET WITH CHEESE
4 ecrcTs,
^ cupful milk,
1 teaspoonful flour,
A little parsley,
Yz teacupful j^rated cheese.
Pepper and salt,
1 teaspoonful butter.
Beat the eggs very light and then add the other
ingredients. Beat all well together and pour into
a pan in which a large tablespocmful of butter is
heated; let cook until light brown, then fold it
over and dish for the table. Shake the pan while
the omelet is cooking. Must be eaten as soon as
removed from the stove. Miss WiSTER.
RICE OMELET
Beat half a cu])ful of boiled rice and a cui)ful
of milk to a smooth paste and add two eggs well
beaten. Salt and pepper to taste. Fry until
brown, double, cover with sugar and serve at
once.
SWEET OMELETS WITH FRUITS
These are excellent for lunch or dessert. For
M3 EGGS
raspberry omelets, make a syrup of one cupful of
water and one-half cupful of .sujj-ar; boil ten min-
utevS. When the omelet (from which pepper has
been omitted) is ready, add to the hot syrup two
cupfuls of ripe raspberries and a tablCvSpoonful of
lemon juice; add half to the omelet, fold or roll
up like a jelly cake, vslip on a platter and pour the
rest of the mixture about it. Strawberries, black-
berries. Loganberries, sliced bananas, oranges,
grated pineapple or peaches, cut up, may be pre-
pared satisfactorily in this way.
JAM omkle:t
Jam alone, or mixed with whipped sweet cream
may be spread over the omelet, or dust the omelet
with sugar and pour about it a portion of marma-
lade sauce. This is made by heating a cupful of
marmalade, a tablespoonful of lemon juice and a
tablespoonful of any kind of liquor preferred.
ORANCtE OMEIvKT
Beat the yolks of six eggs with one teaspoon-
ful of powdered vsugar. Whip the whites to a stiff
froth and pour the egg and sugar mixture over
them. Mix lightlv, at the same time adding the
juice and grated rind of a large orange. Melt a
tablespoonful of butter in a frving-pan and tilt it
about until the bottom and sides are well greas-
ed. Pour in the omelet and cook slowly. When
firm and nicely browned, set in a hot oven for two
minutes, then fold it together; place on a heated
dish and serve at once.
Entrees, Breakfast and
Luncheon Dishes.
BANANA FRITTERS
l^i cui)fiils of flour,
2 teaspoonfiils of baking- powder,
1 tablespoonful of powdered sugar,
% teaspoonful of salt,
% cupful of sweet milk;
1 egg,
1 tablespoonful of lemon juice,
3 bananas.
The bananas should be skinned, chopped and
rubbed through a sieve. Sift the dry ingredients
together; beat the egg and mix with milk; add
this . to the dry ingredients, banana pulp and
lemon juice. Have fat at temperature of 360 de-
grees Fahrenheit. Use two teaspoons in putting
the batter into the fat, keeping one hot all the
time so that the batter will not stick. Let brown
and remove from the fat.
Mkss Kmma Baknktt.
CRKAM FRITTP:RS
1 ])int milk,
\ oiks ot () eggs.
Whites of 2 egg^,
V2 j)int of flour,
2 tai)k'S])oonfuls sugar,
3 heaping tabl('si)oonfu1s butter.
145 ENTREES, BREAKFAST AND LUNCHEON DISHES
Yz teaspoonful salt,
A little lemon or other flavoring.
Put half the milk in a double boiler. Mix flour
to a smooth paste with the other half; stir this
into boiling milk; cook five minutes, stirring con-
stantly, then add butter, sugar, salt and flavor-
ing; beaten eggs next, stir in and cook one min-
ute. Butter a shallow cake pan and pour mixture
in. It should be about one-half inch thick in the
pan. Set away to cool. When cold, cut in small
vsquares. Dip these in beaten ^^^ and cracker
crumbs and drop in boiling fat. Sprinkle with
sugar and serve hot.
MrvS. John J. Doren, "St. Cloud."
CHEKSE BUNS
1 pint of flour,
1 heaping teaspoonful of lard,
1^ teaspoonfuls of baking powder.
Make a biscuit dough; mix with enough milk
to roll out about one-half inch thickness of dough,
then quickly spread with meat, chicken or cheese
chopped fine, roll up and cut into half-inch thick-
ness as for jelly cake. Cut slices one and one-half
inches wide and bake in a quick oven. When done,
have a bowl of gravv of whatever you have
your dough spread with and pour over each in
sauce dishes on the table. If cheese, boil your
grated cheese with milk for gravv and season.
CHKKSK BALLS
1 and ^2 cu])fuls of grated cheese,
1 tablespoonful of flour,
^ teaspoonful of salt.
ENTREES, BREAKFAST AND LUNCHEON DISHES I46
% teaspoonful of mUvStard,
A few grains of cayenne.
Mix together; beat whites of three eg'gs and
add to this mixture. Shape into balls the size of
Kng-lish walnuts. Roll in cracker crumbs, fry in
deep fat and drain on brown paper. Garnish with
parsley.
COTTAGE CHKKSK
Scald a pan of thick sour milk until it begins to
separate into curds and whe}'. Pour into a thin
muslin bag and let it drain for one hour or until it
ceases to drip. Place the curds in an earthen dish,
add a little salt and pepper and one-half cupful
rich cream or two tablespoonfuls of feutter. Mix
together thoroughly and it is ready to serve, or
if you like it more solid, let it drain four or five
hours, then add the cream and salt. It will then
be more solid and you can mould it with your
hands into soft balls and vserve. M. L. P.
CHKKSK FONDA
1 tablespoonful Initter,
1 cupful milk,
1 cupful stale bread-cruml)s(inside of loaf),
2 cupfuls cheese(y2 i)ound),
2 eggs.
Melt butter, add milk and bread, then cheese.
Stir until cheese is melted. Beat eggs well and
put in last; season with salt, cayenne and a little
mustard.
BABY OMKLETS
1 tables])oonful Hour,
147 ENTREES, BREAKFAST AND LUNCHEON DISHES
A little milk,
Pinch of salt,
1 cupful warm milk.
Beat the eg"g"vS, yolks and whites separately; to
the yolks add the flour, stir in a little milk and a
pinch of salt, also the warm milk, then the whites.
Bake in gem pans and serve wnth cream dressing.
CHEESE STRAWS
1 cupful flour,
^ cupful grated cheese,
Yz cupful butter,
Yolk of 1 egg,
^ teaspoonful baking powder,
Salt, pepper and lemon juice.
Rub the butter lightly into the flour, into which
the baking powder has been lightly sifted. Add
the cheese, salt and pepper; mix to a light paste
with yolk of ^%'g and lemon juice. Roll out on a
floured board, cut into strips the length and width
of the little finger. Bake ten minutes in a hot
oven. Serve with cheese or salads.
CLAM BROTH
Scrub two do7ven clams thoroughly and place
them on the stove in a kettle with one quart of
cold water. When the shells open, remove them
and allow the broth to settle. Reheat and season
with a little red pepper and lemon juice and
thicken with one heaping tablespoonful of flour
rubbed into an equal amount of butter. Serve hot
with a heaping teaspoonful of whipped cream on
the top of each plate of soup. Divide Boston
crackers and toast their broken surfaces in the
oven, after buttering and serve warm.
ENTREES. BREAKFAST AND LUNCHEON DISHES 148
COLD POTATOES
Cold mashed potatoes can be made as g-ood as
when fresh cooked by placing- them in a double
boiler with a very little milk and thoroughly
heating them, stirring- well.
CORNKD BEEF, HASHED
A dish which may be made either relivshable or
wholly unfit to offer is corned beef hash. Use
equal quantities of the cold baked or boiled po-
tato and chopped beef, removing the gristle; over
this, grate half of a moderate sized onion and
vseason with pepper and salt. Put in the frying
pan a tablespoonful of butter and when it com-
mences to bubble, add the hash. Moisten with
beef stock and let simmer from ten to fifteen
minutes. Fold in omelet shape, place poached
eggs over the mound of hash and garnish with
parsley.
CROQUETTES, CHICKEN
Take the remnants of a cold l)()iled or roasted
chicken and if there is not enough, add chopped
mushrooms, cold cooked veal, sweetbreads or calf
brains. Bind with one or two eggs and 'season to
taste. Shape into croquettes, dip in egg and
crumbs, frv in deep fat and serv^e with any pre-
ferred sauce. This makes a nice dish for lunch-
eon. UizziK Kaiskk.
CR( )OUETTES. HOMINY
Into a jjint of rapidly boiling salted water
sprinkle slowlv half a cupful of hominy. As the
149 ENTREES, BREAKFAST AND LUNCHEON DISHES
water boils away, add half a cupful of rich milk.
When the hominy is thoroughly cooked, set aside
to cool and when firm, form into small pyramids.
Roll in beaten eg-g and cover with very fine bread-
crumbs. Fry in deep hot lard and serve as a veg-
etable.
CROQUETTES, MEAT
Chop fine any kind of meat; take one cupful,
sprinkle it with one teaspoonful each of lemon
juice and chopped parsley, add one-half teaspoon-
lul celery salt with pepper and salt to suit. Melt
two teaspoonfuls of corn starch, add to one-half
cupful cream and boil until thick. Pour this over
the chopped seasoned meat and let it cook until
thick. Spread on a platter to cool. After this,
you may form into egg shaped pieces and fry in
iiot lard. Lou Nasburg, Oregon.
CROQUETTES, MUSHROOM
Wash half a pound of nice, fresh mushrooms,
peel them and cut off the stems; cut the flaps into
dice and put the skins and stems in a sauce-pan
with a cupful of water and cook for ten minutes.
While these are cooking, put a heaping table-
spoonful of butter in a spider, when hot, add the
mushroom dice and let them cook until tender,
then add a desertspoonful of flour and when it is
cooked, add the water the stems were boiled in
and salt and pepper to taste. If the sauce is too
thick, add a little more water. Stir in at the last
a teaspoonful of finely minced parsley, a few
drops of lemon juice and the well beaten yolk of
one egg. Stir well, remove from the fire, fill the
shells, sprinkle bread crumbs over the tops and a
ENTREES, BREAKFAST AND LUNCHEON DISHES 150
little melted butter. Put in the oven for an in-
vStant to brown.
CURRIED LOBSTER
1 can lobster,
1 teaspoonful lemon juice,
% teaspoonful curry powder,
1 tablespoonful butter,
yi tablevspoonful liour,
Yi cupful scalded milk,
Y cupful cracker crumbs,
Yi teaspoonful extract of beef.
Cream butter and flour; add scalded milk, then
the lemon juice, curr\' powder, salt and pepper.
Add the lobster to the sauce, cover with butter-
ed crumbs and bake until the crumbs are brown.
MRvS. Roy R. Giffen.
EGG MILK TOAST
Take nice fresh bread; slice and toast. Make
the usual thickened milk or cream gravy. Boil
one egg hard remove the white and rub through a
sieve into the hot gravy, then pour it over the
toavst and sprinkle over it the grated yolk.
HAMBURG STEAK
1 pound Hamburg steak,
Y2 onion, chopped line,
Y2 teaspoonful salt,
% teaspoonful thyme,
Y teaspoonful pepper,
Y teaspoonful sage,
1 cupful bread crumbs.
151 ENTREES, BREAKFAST AND LUNCHEON DISHES
Mix thoroug-hly, roll into small balLs and dust
with flour.
SAUCK, —Put one-half kitchenspoonf ul lard in-
to a sauce-pan; when hot, add a little onion
chopped fine and a little piece of garlic; let brown,
then stir in one tablespoonful of flour. When
browned, add a quart of boiling" water. Season
with salt, pepper, thyme, sage and two bay
leaves. Let boil fifteen minutes, then drop in meat
balls. Put on vslow fire and let boil two hours.
DUMPLING
2 cupfuls flour,
1 egg,
1 teaspoonful of baking powder,
1 teaspoonful salt.
Sweet milk enough to make a stiff batter.
Drop from a spoon into any meat or chicken
broth; boil for fifteen minutes. Sour milk and
soda may be used instead of sweet milk and bak-
ing powder. Mrs. Hardaway.
MKAT POTPIK
Cut meat in small pieces; cook until tender in
water to cover; add pepper, salt and onion if not
distasteful. Twenty-five minutes before serving,
take one pint of flour, one heaping teaspoonful
of baking powder, a little salt and mix to a stiff
batter with sweet milk. Drop over meat in spoon-
fuls and put on tight cover.
OYSTKR COCKTAIL NO. 1
1 drop tobasco sauce,
2 teaspoonfuls Worcestershire sauce.
ENTREES, BREAKFAST AND LUNCHEON DISHES 152
1 teaspoonful lemon juice,
2 teaspoonfuls tomato catsui).
This is for each glass. Cut the o\^sters fine;
place in glass and sprinkle with salt. Serve in
small glasses. One pint oysters will serve six
persons.
OYSTKR COCKTAIL NO. 2
1% cupfuls tomato catsup,
1 tablesjDoonful vinegar,
4 drops tobasco sauce,
Juice of one lemon,
Pe])per and salt to taste.
UvSe small oysters, the smaller the better, allow-
ing six for each person and put at least a table-
spoonful of the dressing over the oysters. Serve
in sherbert glasses with a little chipped ice. This
will serve ten persons.
OYSTERETTES
Drain the liquor from a small can of cove
ovsters. Roll fiv^e or six .soda crackers fine; add
one egg, the oysters, a teaspoonful of salt, a
dash of ])epper and one teaspoonful of baking
powder. Stir all together and add enough of the
liquor to make it the proper consistency for fry-
ing. Drop in tablespoonfuls in hot lard and fry a
nice brown on both sides.
Mrs. E. Maguire.
SWEET POTATO BALLS
Take cold boiled sweet potatoes; removi' the
skins, rub the potatoes through a colander, make
into fiat cakes, dij) into Hour and frv in hot flut-
ter.
153 ENTREES, BREAKFAST AND LUNCHEON DISHES
POTATOES WITH CHKESK
Mince fine cold boiled potatoes; put in a shal-
low pan with a cupful of cream or milk. Sprinkle
with salt and pepper and g-rate cheese thickly
over the top. Bake twenty minutes.
POTATO SURPRISE
Take vSome cold mashed potato and shape
into biscuit shaped balls. Take out the center of
the balls with a spoon. Take a little cold meat
minced and seasoned with pepper, salt and onion.
Add a little of the gravy then fill the little cups
with this mixture. Put the potato that was re-
moved over it, brush with milk or eg"g" and put a
few bread-crumbs over the top. Bake in a hot
oven until brown. Miss Kmma Barnktt.
POTATOES, CREAMED
Cold boiled potatoes,
1 tablespoonful butter,
1 tablespoonful flour,
1 cupful milk.
Cream butter and flour; cook together until
they bubble; add milk and season with salt and
pepper. To this, add one and one-half cupfuls of
chopped potatoes. Put into a buttered dish and
bake twenty minutes._ Mrs. Roy R. Giffen.
POT POURRI
Brown a pint of stale bread in a frying- pan.
Take one-half cupful nuts g^rated, one-half cupful
cheese dried and one-third cupful milk. Mix the
nuts and cheese together. Place a layer of bread
ENTREES. BREAKt'AST AND LUNCHEON DISHES 154
in a bakiiiiJ; pan, then a layer of the mixture and
so on alternately until all is used. Pour the milk
over all and bake in moderate oven.
Mrs. Roy R. Giffkn.
STRING BEANS
Take three tablespoonfuls of melted fat to a
quart of string beans after they are prepared.
Heat fat, add beans and cover; cook about ten
minutes stirring occasionally, then add a little
water and simmer one hour, adding water when
needed; season with pepper and salt.
Mrs. Mattki.
STUFFED PEPPERS
1 cupful bread-crumbs, '
1 cupful milk,
1 cupful minced cooked meat,
^<^ teaspoonful pepper,
1 teas])oonful salt,
1 teaspoonful onion juice,
^{^ teaspoonful ])u])rika,
1 teaspoonful minced parslev,
1 e<>"o-
A few buttered crumbs,
A few drops of celery extract.
Parboil the peppers for five minutes. Mix all
the ino-redients too^ether except the buttered
crumbs. Fill pei>pers with inj^'redients and place
in a pan with a little boiling water. Sprinkle the
tops of the peppers with the buttered crumbs
and bake about twenty minutes.
Miss Emma Barnktt.
55 ENTKEtS. BKEAKFAST AND LUNCHEON DISHES
SWEET-BREADS, FRIED
Remove from sweet-breads all skin and fat and
shape into suitable pieces to fry. Plunge into
boilinjj' water for about two minutes. Remove
from water, drain and dry with a cloth. Dip each
piece in beaten eg"g'. roll in g"rated bread-crumbs,
sprinkle v^^ith salt and pepper and fry in butter.
Serve wath mushrooms cooked in cream or with
g-reen peas, or plain with a few^ pieces of lemon.
Mrs. L. H. Garrius, in "Crumbs
from Evervbody's Table."
SWEET POTATO PUDDING
1 cupful sweet potatoes,
1 cupful su^ar,
Yi cupful molasses,
A pinch of salt,
A little jj"rated orange peel.
Mash the potatoes smooth with a silver fork.
Stir with it the beaten yolks, the sug^ar and mo-
lasses, salt, orange peel and milk enough to make
a stiff batter. Bake, stirring in the first crust that
forms.
Itlushrooms.
The wild varietv is much superior to the culti-
vated and less dangerous. It is not difficult to
distinguish between a good mUvShroom and a
poisonous toadstool if one uses reasonable care. A
good mushroom is a dirty white color on top and
pink or salmon underneath when they first spring
up; after twenty-four hours, whether gathered or
ENTREES. BREAKhAST AND LUNCHEON DISHES 156
not, the pink curns to brown. The poivsonous
kinds are of many colors, some of them very
beautiful, but like many other beautiful thinj^s,
very danj^-erous. Those of a dead white al)ove
and below are especially to be avoided. The skin
can also be easilv peeled from the ed^es of a real
mushroom which is not the case with the false.
If you are still in doubt, stir them while cooking
with a silver spoon, and if it turns black, you will
be on the safe side if you throw them away.
STB^VVKD MUSHROOMS
Stewed mushrooms make a delicious little
entree at breakfast or dinner. Place a quart of
peeled mushrooms, stems and all, in a stew pan
with a very little cold water, and cook for fifteen
minutes; mix a tablespoonful of flour with three
of cream and stir into the boilinj^^ vej4"etable; add
butter the size of an e^cr^ and salt to taste.
BAKED MUSHROOMS
Mushrooms of the larger size are nice for bak-
ing. Lay them toi)s down upon a baking dish;
seas(.n with salt and pepper and place a bit of but-
ter in each inverted cup. Bake in a hot oven
twenty minutes, basting severaltimes with butter
and water. If they are at all dry, pour a little
melted butter over them when going to the table
and in any case, squeeze on a few drops of lemon
juice. The larger-sized ones mav be broiled on an
oyster gridiron. Score the to])s, dij) them in melt-
ed butter, season w-ell and broil over a clear fire.
About two minutes <m each side will sufiice. Lay
on a hot dish and pour on a little melted butter
and lemon juice.
157 ENTREEis, BREAKFAST AND LUNCHEON DISHES
PIMIKNTO MORRKNOS
Take red peppers and toast them; then scrape
off outside. Grate stale cheese and pack in pep-
pers. Beat one egg with one tablespoonful flour
and a pinch of salt. Wrap this around peppers.
Prv in hot fat two to four inches deep for three
minutes. Take out and put in colander to drip.
SHRIMP CROQUETTES
Chop fine one cupful of picked shrimps and add
one cupful of finely chopped mushrooms. Place in
a double boiler one cupful thin cream, add one
tablespoonful flour rolled in one tablespoonful of
butter. Cook five minutes, add shrimps and mush-
rooms with one tablespoonful grated onion, one
teaspoonful salt, dash of cayenne and one table-
spoonful lemon juice. Mix well, cool and form in-
to pointed croquettes, roll in cracker crumbs and
fry in deep fat. Arrange these down the center
of a dish; put a deep row of parsley down each
side and serve hot with tcmiato or mushroom
sauce and Waldorf potatoes.
MINCED OYSTERS
1 quart oysters,
1 quart bread-crumbs,
4 eggs,
2 small onic^ns.
The juice c^f one lemon,
A little nutmeg,
1 tablespoonful of butter.
Chop the oysters rather fine, mix with bread-
crumbs, toasted and rolled fine. Break the yolks
of two eggs into this mixture, also add the yolks
ENTREEb. BREAKFAST AND LUNCHEON DISMES 158
of two hard boiled eg'g's and the onions chopped
fine. Add the other ino^redients with pepper and
salt to taste. Put on the fire and stir until well
mixed. Fill the shells, sprinkle with bread-crumbs
and put in oven to brown.
Mrs. C. L. Stonk, San Francisco.
oYSTFR poulfttp:s
2 tablespoonf uls butter,
2 tablespoonfuls flour,
1 cupful oyster litjuor,
1 cupful milk or cream,
1 dozen oysters.
'Melt-the butter in a chafing-dish; add the flour
and oyster liquor (one cupful) then the cream and
the beaten yolks. Lastly add the oysters with
pepper and salt to taste. A tablespoonful of
sherry may be added. Mrs. C. L. Stonk.
STUFFED ARTICHOKFS
Two more than are to be stuffed are re(iuired.
Clean and boil. Take off leaves and scrape ofF
eatable portions and chop with the two extra
hearts. Mix with one lar^e tablespoonful of may-
onnaise and put back in heart.
SAUCE,-
1 tablespoonful butter,
^/2 onion chopped fine,
1 tablespoonful flour.
Brown in fryinj^'-pan, then add half-pint cream,
and one-half pint soup stock. Strain into a double
boiler (add a few mushrooms if you like), cook a
few minutes and pour over artichokes. Put all in
oven ten minutes and serve on toast.
Mrs. C. L. Stonk.
I5y ENTREtS. BKEAKPAST AND LUNCHEON DIShES
SCOTCH POTATO SCONKS
1 V2 cupfuls tlour.
"/^ cupful butter,
1 cupful mashed potatoes,
2 teaspoonfuls bakinjj powder,
V2 teaspoonful salt,
Milk to mix.
Sift tlour, salt and baking- powder tog^ether;
add the potato and rub in the butter lightly. Mix
to a soft dough with the egg- and as much milk
as ma\^ be necessary. Divide into three portions,
roll into rounds one-half an inch thick and cut
each i^ cross into four. Bake in a quick oven or
on a griddle. Sprinkle with butter and serve hot.
Sandwiches,
ALMOND SANDWICHES
Grind blanched almonds, then mix with sweet
cream, adding a pinch of salt. Spread between
thin slices of bread with the crusts cutoff. These
are nice to serve with coffee.
* ANCH( )VY SANDWICHES
Pour off wine and wash thoroughly in vinegar;
then allow them to stand a while in olive oil (use
Gower's), after which drain and open length-
wise, removing bones and place on unbuffered
slices of bread.
CHEESE SANDWICHES. NO. 1
Take one-half pound eastern cheese; crumble
ENTREES. BREAKFAST AND LUNCHEON DISHES 100
fine in a bowl. Melt one tablespoon I' iil Initter and
})our on the cheese; add yolks of two hard boiled
e^g"s, one teaspoonfiil mustard, two tablespoon-
luls cream; mix all perfectly smooth. If too stiff,
add more cream. Spread on thinlv sliced and but-
tered bread.
CHEKSK SANDWICHKS. NO. 2
Cut four slices of bread, three-fourths of an
inch thick; trim edges to make square; spread
three slices with butter and any soft cheese;
spread cheese on one-fourth inch thick. Pile the
slices leaving the one not having been spread for
the top. Press hard together so it will stick and
slice like layer cake.
C()rne:d beef sandwiches
Chop corned beef very tine; do not have too lean;
season with made mustard and spread on slices
of brown bread cut as thinly as jxtssible.
kctG sandwiches, no. 1
Rub to a paste the yolks of hard boiled eggs;
mix in slowh a little salad oil. stirring all the
time; add mustard, salt, cayenne and a little vine-
gar. Spread on slices of bread.
EG(; SANDWICHES, NO. 2
Pound to a paste the yolks of hard boiled eggs;
seas(m with mustard, melted butter, j^epper, salt
and chopped pickle. To this any cold minced
meat mav be added. Serve on lettuce leaf gar-
nished with rings of hard V)oiled whites of eggs.
161 ENTREES, BREAKFAST AND LUNCHEON DISHES
MtG sandwiches, no. 3
Chop hard boiled eg"g"s fine, mix with a may-
onnaise dressing- and spread on thin slices of
bread.
FRUIT FILLIN(;
Chop fine a dozen figs; add three tablespoon-
fuls of boiling water and cook in a double boiler,
stirring until reduced to a thick paste. Add one
teaspoonful of lemon juice and use when cold.
HAM SANDWICHES
Take boiled lean ham; chop fine like paste.
Stir into it the yolk of one eg"g* and one teaspoon-
ful of mustard, mixed with one teaspoonful of
Worcestershire sauce. Spread thin on slices of
buttered bread. Canned deviled ham may be
treated in this way to advantage.
NUT AND CHICKKN SANDWICHES
Chop the white meat of a chicken and pound
it to a pavSte in a mortar; season with salt, pap-
rika, oil and lemon juice. Spread thin vslices of
bread with butter and press into the butter either
English walnuts or almonds sliced very thin;
spread the corresponding slices of bread with
chicken and press the pieces together.
K. Mardkn.
NUT SANDWICHES, NO. 1
Take mayonnaise or firmlv whip])ed sweet
cream; thicken with powdered or chopped nut
ENTREES, BREAKFAST AND LUNCHEON DISHES 162
meats. Walnuts, pecans, peanuts, almonds, fil-
berts, or Brazil nuts are nice, or a mixture of
several varieties is g-ood. Made with tea-biscuits
or finger-rolls they are very nice and recjuire no
butter.
NUT SANDWICHES, NO. 2
Chop or grind the nuts fine and mix them to a
paste with creamed butter; add salt to taste and
spread on thin slices of bread. Put two together,
trim and cut into triangles or narrow strips^.
NUT CHKKSK SANDWICHES
Pound or chop fine some blanched almonds.
Add to these half the quantity of grated cheese,
a little salt and mix to a thick paste with rich
cream. Put between thin slices of bread.
Mrs. Roy R. Giffk^.
SANDWICH DRESSING
6 eggs, hard boiled,
2 tables])o<)nfuls cream,
1 teaspoonful made mustard,
/^ teaspoonful salt.
'/a teaspoonful pepjjcr,
1 large spoonful lemon juice.
Put the yolks of the eggs into a mortar or bowl
with the other ingredients, rub to a jiaste and
vStrain through a sieve. Have ready some sj)lit
cea-biscuits or thin slices of bread. Dij) small thin
slices of ham, chicken, turkey or smoked sahuon
n the dressing, then lav between biscuit or bread.
163 ENTKEES, BREAKFAST AND LUNCHEON DISHES
NUT AND PRUIT BUTTER
SANDWICHES
Chop very fine, fig"s, dates and seeded raisins;
mix with an equal quantity' of several kinds of
nuts chopped or ground fine. Mix into a paste
and spread on thin bread and butter. Make them
three inches long and one inch wide.
K. Marden.
OYSTER SANDWICHES
Chop raw oysters fine, season with pepper, salt
and a little tobasco sauce. Spread on salted
crackers with a leaf of crisp lettuce between.
OLIVE SANDWICH FILLING, NO. 1
Stone two dozen large queen olives; cover with
boiling water and scald for five minutes, then
drain and dry in a towel. Mince very fine, add
one teaspoonful of cracker dust and one cupful
of ma^'onnaise.
OLIVE SANDWICH FILLINC^, NO. 2
Chop olives fine; mix with cream cheese; stir
well with a silver spoon.
PEANUT SANDWICHES
Spread the bread thickly with peanut butter,
sprinkle lightly with salt and press the slices to-
gether. The peanut butter may be purchased in
any city or the peanuts may be roasted, the skins
removed and the nuts ground to a paste in a meat
chopper.
ENTREES, BREAKFAST AND LUNCHEON DISHES l^>4
PICKLE SANDWICHES
Cut small pickles in thin slices len^fthwise. Slice
cold roast chicken, veal or pork in very thin slices.
Cut bread in thin slices and spread one-half the
slices with creamed butter. Put the slices of
pickle on this and then the meat on the pickle.
Spread mustard on the other pieces of bread and
put them together pressino^ edjjfes together closely.
SHRIMP SANDWICHES
Chop shrimps fine and V)eat to a paste, usinjj-
oil or melted butter to moisten. Season with
Worcestershire sauce, cayenne and celery vSalt.
Spread between buttered crackers — salt crackers
are best.
TOMATO SANDWICHES
Cut white bread in thin slices and with a cir-
cular cutter cut them in rounds; spread delicate-
ly with butter. Pare and chill round tomatoes,
cut in thin slices and lav on the round pieces of
bread. Dust with pepper, salt and a little lemcm
juice. Cover with another round piece of bread.
WALNUT sandwichf:s, no. 1
Make a custard of the volks of four e*4«4s and
one cupful of milk. Cream one cuj)ful butter and
when the custard is cold, carefully mix with the
butter. Then add a pint of 5;»"r()und walnuts. Sea-
son with salt and pei)per and a dash of cayenne.
If too thick, add a little cream. Spread between
thin slices of bread. vSkmik TlRNKK.
165 ENTREES, BREAKFAST AND LUNCHEON DISHES
WALNUT SANDWICHES, NO. 2
Butter the bread lightly and spread over each
slice a la3^er of melted cheese about one-eighth of
an inch thick, then a thick layer of English wal-
nuts. Sprinkle lightly with salt.
CRKAM DRESSING
1 cupful mayonnaise,
Yz cupful whipped cream.
This mixed with finely chopped nuts, either
almonds, pecans or walnuts, and spread on thin
slices of bread without butter, will be found de-
licious.
TONGUE WITH SPANISH SAUCE
(From "Crumbs from Everybody's Table.")
One fresh beef tongue, one bottle of olives,
two dozen large, clean, bright, dry Chili peppers,
one teacupful (ordinary size) of best vinegar, or,
better still, vSqueeze the juice of two lemons into
the cup and fill with vinegar, one teaspoonful of
powdered summer savory, two tablespoonfuls of
finely chopped onion (should be small green
onions, but dry will do), salt and olive oil as you
like it. Some may, or will, try to make it with-
out the oil. Do not wrste your time, for the oil
is the secret of this delicious dish. Dissolve half
a teacupful of vsalt in enough boiling water to
cover the tongue, cook until done, and only done,
or you will have rags. When cool, remove the
skin and cut into very thin slices, and the tongue
is ready for the sauce. Cut open the peppers the
long way, take out every seed and vein, cut off
the stem end, drop the skins into an agate kettle
of boiling salted water (half cupful of salt). Press
ENTREES, BREAKFAST AND LUNCHEON DISHES 166
the skins under the water and keep at boiling heat
for two hours, but the water must not even sim-
mer, or 3'ou will find both taste and color g-one.
Skim into chopping bowl — be sure all the water
is pressed out — chop until you have a glowing
mass of red pulp; press through a sieve to remove
skins, and your sauce is read}^ to vseason. Do not
put in all the salt needed, as the/ olives will add
salt. Add oil and vinegar by the spoonful; no
danger of curdling. Put olives in last. Dip each
slice of tongue into the sauce, pile the slices into
a deep dish and pour over them the remaining
sauce; serve the next day on white platter and
decorate with the small blanched stems of celery,
which is exceedingly pretty against the red sauce.
The sauce should be red and will be if your pep-
pers grew the same year you make the sauce. It
is delicious with roast turkey, cold ham, fried
oysters, or with simpl)^ good bread.
Mrs. U. Hartnell.
ENCHILADAS
(From "Crumbs from Everybody's Table.")
To make the tortillas(orcakes)take three tea-
cupf uls fiour, one cupful cold w^ater and a teaspoon-
ful salt; mix into stiff dough, roll verv thin the
size of a pie tin and bake on top of stove; pile one
on top of another on a plate and cover with a nap-
kin to keep soft. Take about one dozen dried
Chili peppers, cut open and take out seeds and
veins, put into agate kettle of boiling water, keep
at boiling heat until peppers are soft. Press out
water, and chop fine in a chopping bowl, then
press through a sieve to remove skins. Put two
liea])ing tal)les|)0()nfuls of lard in a frying pan;
when hot, put salt, two cloves garlic cut fine and
167 ENTREES. BREAKFAST AND LUNCHEON DISHES
mashed, one heaping tablespoonful flour fried
brown, then add Chilis and sufficient boiling water
to make thick sauce. Into this sauce while hot,
dip one tortilla(or cake)at a time(they are better
fried first in hot lard, but it is not necessary),
place open on a large plate, spread on thick layer
of grated cheese, a teaspoonful onion chopped
fine, and strength taken out by soaking in hot
water for a few moments, a layer of hard boiled
eggs cut into slices, and four or five olives. Cover
this with Chili sauce, roll, and put on a large
platter. After all the enchiladas have been made,
pour over them any remaining sauce, set platter
into the oven and serve very warm.
Mrs. L. H. Garrigus.
TAMALES
(From "Crumbs from Everybody's Table.")
6 lbs. beef flank,
1 lb. dried Chili peppers,
5 lbs. white dried corn,
2 teacupfuls of olives,
1 teacupful of raisins,
2 medium sized onions,
8 cloves garlic,
1 teaspoonful of summer savory.
Boil meat in warm water seasoned wdth salt
only until soft, too much boiling renders it taste-
less; when done, cut in very small pieces and put
into a kettle. Keep broth in which meat was
boiled. Prepare Chili as for enchiladas, mash the
garlic and put into Chili. Take two table-
spoonfuls lard, w4ien very hot, fr}^ onions, add
two tablespoonfuls flour, then fry brown and add
Chili, salt and two teacupfuls of the gravy in
which the meat was boiled; pour this into kettle
ENTREES, BREAKFAST AND LUNCHEON DISHES 158
of stew, then the savory well powdered, pepper,
olives and raisins. If stew is not rich enough, add
more gravy or hot water. Do not cook stew
more than ten minutes. Put corn into kettle of
cold water with one tablespoonful of lime. Taste
water and if it bites the tong-ue it is strong enough ;
boil until hull begins to peel; cool, then rinse in
several waters rubbing between the hands until
hull and kernel separate. Grind onametate, then
put it into a pan, add salt and about one teacup-
ful of very hot drippings, also remaining gravy.
Wash corn husks and dry with a cloth; then on
each husk spread about one tablespoonful of corn,
fill with stew, cover with another husk spread
with corn, tie on both ends and middle with
small strips of the husks; trim off the ends.
Cover bottom of a kettle with husks (to prevent
tamales from burning) put tamales into it and
pour over two quarts of hot water. Cover tight
and steam about one hour; serve hot. The above
measure will make about seven dozen tamales. If
chicken is substituted for beef count on one chick-
en for one and a half dozen tamales, but the chick-
en should not be boiled. If a metate cannot be pro-
cured a mortar can be used for grinding the corn.
Mrs. p. Zabala.
SPANISH SAUCE
(From "Crumbs from Everybody's Table.")
Take out seeds and veins of peppers just after
they have turned red and before they ha\^e become
dr}-. Put the cleaned peppers into a porcelain or
granite kettle. Cover with boiling water and add
()ne-half cupful of salt. Let the peppers remain
in this at boiling heat on back of stove until ten-
m ENTREES. BREAKFAST AND LUNCHEON DISHES
der. Then drain, and chop until they are a fine
pulp, press through sieve and put into a dish (not
metal). Put back on stove, add vinegar and salt
to taste, and allow to boil thoroug-hly. This
should be of the consistency of catsup, so if it is
too thick some water may be added. Bottle and
seal while still hot. This makes an excellent sauce
for cold meats; especially tongue. Before using
mix with the sauce the juice of one lemon and a
tablespoonful of olive oil. Pour this over the
meat, which has been cut in thin slices, then add
olives. MRvS. H. Samuels.
6rdvks and Sauces.
MKvS. J. S. Manlkv.
Pew cooks understand that there are particular
kinds of j^Tavies which go with particular kinds
of meats, and that the rule which decides w^hat
shall go with what is one to be strictly observed.
With roast beef, for instance, there is but one
permissible gravy, and that is made from the
juices of the joint itself which come out of it in
roastinj^. When the beef is taken from the oven
remove all floating fat from the dripping pan,
then add boiling water to the remainder, taking
care not to dilute it too much, and allow it to
l)oil up well. Serve hot in a gravy boat. For a
pot roast a brown thickened gravy is in order, as
also for roasted veal and pork. For roast lamb
mint sauce is the right accompaniment. With
game of different kinds jellies are usually served,
as they are also with roast mutton. Red currant
jelly goes with mutton, pork and turkey, and
black currant jelly with hare or rabbit. Grape
jelly may be substituted for the former if more
convenient, and cranberry sauce or jelly with
turkey and apple sauce with goovse is always the
right accompaniment. Gravies for roast fowl of
any kind should be brown and thick and rich, the
giblets of the bird being cooked separately and
the water in which thev are boiled forming the
foundation of the gravv. For boiled veal and fowl
Note,—
Fur convenience, .some of the sauces belonging to this depart-
ment have been placed in other parts of the book — the fish sauces
with the fish, and pudding sauces in some instances. foHowing
the puddings for which they are best suited.
171 GRAVIES AND SAUCES
a white vSauce — made of the stock in which the
meat has been cooked with milk, flour and butter
added — ^is the proper accompaniment. For fish,
all vsorts of sauces are in order, the variety being
almost as great as that of the dishes to be seasoned.
The favorite is probably a tartare sauce, but
oyster, shrimp, and anchovy sauces are all popular,
and are equally in good form. The rule for gravies
is always to serve them hot. A cold gravy is to
the epicure nothing but an abomination.
DRAWN BUTTER.
Melted butter is the foundation of most of the
common sauces. Have lined porcelain saucepan or
a double boiler for this purpose. Take a quarter
of a pound of fresh butter, cut it up and mix with
it about one tablespoonful of flour. When it is
thoroughly mixed, put it into a double boiler and
add to it half a teacupful of hot water. Shake it
around continually, till it is entirely melted and
begins to vsimmer; then let it rest till it boils up.
If y(m set on too hot fire it will be oily; if butter
and flour are not well mixed it will be lumpy; if
you put it in too much water it will be thin and
poor. All these defects are to be carefully avoided.
In melting butter for sweet or pudding sauce you
mav use milk instead of water.
CAPKR SAUCE.
(For lioiled mutton. )
One pint of white sauce (made with stock), one
tablespoonful of lemon juice, and three table-
spotmfuls of capers; cook together and serve. For
stock use that from the boiled mutton.
Marion HarTvAnd.
GRAVIES AND SAUCES »72
cranbe:rry sauce.
One quart of cranberries, two cupfuls of vsu^ar
and one pint of water. Wash the berries, then
put them on the fire with the water in a covered
saucepan. Let them simmer until each cranberry
bursts open ; then remove the cover of the vsauce-
pan, add the sugar and let them all boil for twenty
minutes without the cover. Do not stir them
after they are placed on the fire.
MRvS. K. K. Gatcomb.
GRAVY FOR ROAST MEATS.
When the meat is done, remove the roast from
the i^anand pour off the fat, leaving only three or
four tablespoonfuls in the pan; then stir in a
heaping tablespoonful of flour and add gradually
cold water or cold milk, stirring constantly. Add
vsalt and pepper and cook a few minutes.
A SIMPLE BROWN SAUCE.
Put into a sauce})an one tablespoonful of
minced onion and a little butter; when it has
taken color, sprinkle in one heaping teaspoonful
of flour; stir well and when brown, add one-half
pint ot stock; cook a few minutes and strain.
Now, by adding one cu])ful claret, two cloves, a
sprig of parslev, a s])rig of thyme, a bay leaf,
and pepper and salt, and boiling two or three
minutes and straining, one has sauce ])oi\rade.
If, instead ot" the claret, one should add to the
poivrade sauce one tablespoonful each of minced
cucumber pickles, vinegar and ca])ers, one has
' 'sauce pi(|uante, " '.
Bv adding one teaspoonful of made mustanl.
173 GRAVIES AND SAUCES
the juice one-half a lemon and a little vinej;^ar to
the poivrade instead of the claret, one has the
sauce Robert.
"Crumbs from Everybody's Table."
MINT SAUCE.
4 tablevSpoonfuls chopped mint,
2 tablespoonfuls sug-ar,
^4- pint of vinegar.
Put it into a sauce-boat and let it remain an
hour or two before dinner, that the vinegar may
become impregnated with the mint.
"Crumbs from Everybody's Table."
CREAM SAUCE FOR CROQUETTES.
1 pint of cream or milk,
2 even tablespoonfuls butter,
4 heaping tablespoonfuls of flour,
V2 tablespoonful salt,
1 spoonful pepper,
^/2 teaspoonful celery salt,
A little cayenne.
Melt the buiter, and when bubbling add flour,
but do not cook; stir until well mixed. Add milk
very slowly, stirring all the time to prevent lump-
ing. The sauce should be very thick, almost like
drop batter. Add seasoning and mix while hot
with meat or fish and form in balls.
Mrs. Manley.
CELERY SAUCE.
Cut up'd large Intnch of celery into small pieces;
use only that which is blanched. Put it into a
pint of water and boil until it is tender; then add
GKAVIES ANO SAUCES 174
a teav'^]:)()()nful of llour and a luni]) of butter the
.size of an a^^', mix well to«"ether, .season with
salt and pepj^er, and stir constantl}^ until taken
from fire. Verv nice with boiled pcmltry.
Mrs. Manlf.y.
MUSHROOiM vSAUCE.
One-half pint of mushrooms wiped carefull}-
and cut in small pieces, put in cupful of boiling
water and tablespoonful of butter; pepper and
salt to taste. Let simmer very g"ently for ten
minutes, then thicken it with a tablespoonful of
flour and butter mixed; add the juice of one-half a
lemon. Serve with roast meats.
Mrs. Frank Gilrrrt.
ONION SAUCE.
(For warmed over meats).
1 pint of stock,
1 cupful of choi)]3ed onions,
% cupful of chopped lean ham,
3 tablespoonfuls of butter,
1 heapinjj;' tablesi)oonful of flour,
/4 tablespoonful lemon juice,
1 level teaspoonful of sugar.
Pry the onions and ham in the butter, then
blend in the flour and add the stock and other in-
gredients. Mark)N Harland.
TOMATO SAUCK.
Cook one slice oi onion, a bit of l)av leaf, a
small piece of green ])epper with half a can of
tomatoes fifteen minutes; then strain through a
colander. Add two tablespoonfuls of butter and
'75 OKAVIES AND SAUCES
two of flour; cook together with a little salt and
pepper. If tomatoes are very acid add a little
soda. To be served with breaded meat, chops,
omelets, cold chopped lamb or mutton.
PRKNCH HOLLANDAISK SAUCE.
4 tablespoonfuls good vinegar,
4 egg yolks,
% cupful butter,
Nutmeg, pepper and salt to taste.
Divide butter in three parts ; put vinegar, yolks
of eggs and one-third of the butter into a double
boiler. Stir constantly, add the second third of
butter, and as soon as it thickens add the last
third. Remove from fire and add seasoning.
MrvS. Thomas Jackson, Illinois.
TARTARE SAUCE, NO. 1.
To a good mayonnaise dressing add a table-
spoonful of finely chopped Gherkins pickles.
TARTARS SAUCE, NO. 2.
To the yolks of four eggs add salt and mustard
to taste and a pinch of powdered sugar. Stir in
drop by drop four tablespoonfuls of olive oil
(Gower's); in the same way add an equal quantity
of tarragon vinegar. Add a button onion minced
and mashed, a little pickled cucumber cut fine,
also pepper.
OYSTER SAUCE.
Make a drawn butter sauce, add a few small
oysters drained from their liquor and a few drops
of vinesrar or lemon; let come to aboil and serve.
GRAVIES ANU SAUCES J76
BECHAMKL SAUCE.
Melt a tablespoonful of butter in a saucepan
and when melted stir in an equal quantity of
flour, cook thoroug^hly, being careful not to
scorch; add one-half pint each of rich cream and
veal siock; season with pepper, salt and nutmeg
to taste; add three ounces of grated Parmesan
cheese and the yolks of three eggs well beaten;
stir until hot but do not let it boil.
EGG SAUCE.
Add the chopped yolks of two or three eggs to
a good drawn butter sauce to make eg^ sauce.
PARSLEY SAUCE.
2 tablespoonfuls !)utter,
2 tablespoonfuls flour,
2 tablespoonfuls parsley,
1 cupful milk,
Seasoning,
1 teaspoonful lemon juice.
Wash the j)arsley, dry it thoroughly and re-
mov^e all stalks; then cop flnelv and wash again
(placing parsley in the corner of an old cloth for
the purpose). Then blend flour and butter in a
saucepan until of the color and consistency of
honey. Add the milk a little at a time, stirring
constantly. When thoroughly cooked add season-
ing and lemon juice. Just before serving stir in
parsley.
Pudding Sauces.
SPANISH SAUCE.
1 tablespoonful corn starch dissolved in
177 GRAVIES AND SAUCES
y2 teacupfiil of boiling" water,
Add 2 tablespoonfuls of vinegar,
1 tablespoonful butter,
1 teacupful vSUg^ar,
CARAMEL.
Put one c,upful sugar in small pan and stir on
fire until brown (do not scorch). Add one cupful
boiling" water and simmer fifteen minutes — set
away to cool.
CIDKR SAUCE.
1 teacupful sugar.
Yi teacupful butter.
Cream tog^ether and add
2 teacupfuls boiling water and
1 tablespoonful corn starch dissolved in
cold water.
Boil and while boiling- add one-half teacupful
boiled cider wnth flavoring- to suit.
MAPLE SAUCE.
( )ne-lialf pint maple sugar dissolved in one tea-
cupful of water; to this add one-half teacupful of
butter mixed with one tablespoonful of flour.
Flavor to taste and boil.
Okcs.
MrvS. C. H. Norris.
"With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Suoeess will he complete."
HARTFORD ELECTION CAKE.
1/4 cupfuls of butter,
2 cupfuls of sugar,
% cupful of milk,
3 eis^gs.
1 V2 pints of Hour,
lYz tablespoonfuls baking powder,
2 cupfuls of raisins,
1 cupful of currants,
^A cupful citron chopped,
f/2 cupful lemon peel,
% cupful almonds shredded,
20 drops of extract of vanilla,
20 drops of extract of almonds,
% cupful of sherry,
'4 cupful of brandy.
Rub butter and sugar to a light cream, add the
yolks of eggs and milk; mix fruit, almonds and
candied peel, and sift over them half the Hour and
mix well. Next add to the mixture the other half
of the Hour and baking powder; then add the
fruit, then the extracts and wine; lastly the whites
of eggs well beaten.
Mrs. Margarkt Uritx^k.
179 CAKES
bride:'s cakk.
4 pounds raisins,
2 pounds of currants after washed and
dried,
1 pound citron,
'4 ])ounds each of candied orang'e and
lemon peel,
1 pound English walnuts,
V2 pint sweet cream,
V2 pint brand V,
2 tablespoonfuls each cinnamon, cloves,
allspice and mace soaked in brandy,
2 nutmegs grated,
13/4 pounds butter,
2 pounds granulated sug^ar,
3^ pounds flour,
1 teaspoonful each salt and soda,
2 teaspoonfuls baking powder,
10 eg-g^s.
Cream butter and sugar, add well beaten volks
then the cream and soaked spices. Sift powder
into flour and add a little at a time; add whites
beaten stifle. Dredge fruit with a little flour, add
last. Dissolve soda in a little water and add with
the fruit; mix thoroughly. Bake five hours, keep
covered with a pan while baking-. This makes
one loaf in six quart pan.
Mrs. William HoRvSFall, Oregfon.
WKDDING CAKE.
9 cupfuls of butter,
5 pints of sugar,
4 quarts of flour,
5 dozen eggs,
7 pounds of currants,
CAKES 180
3'/2 pounds of citron,
4 pounds of blanched almonds,
7 })ounds of raisins,
1 '/4 pints of brandv,
2 ounces of mace.
Bake in moderate oven for two hours or more.
This will make eijJi'ht loaves, which will keep for
years. Mrs. John Young.
WHITK FRUIT CAKK.
1 cupful of butter,
2 cuj)fuls of su«^"ar,
3 cu])fuls flour.
The whites of S e,i4'«.is,
\4 wine <;iflass white wine,
2 teaspoonfuls of baking powder,
Vj pound of chopped almonds.
Mix sugar and almonds, add wine. }*eat eg"gs
to stiff froth, stir in butter and sugar; add the
flour, with which the baking powder has been
well mixed; lastly, add fruit. Bake in two loaves
for forty minute.s- in a moderate oven.
Mrs. J^)HX YorN(i.
FRUIT CAKF.
1 pound flour,
1 pound butter,
1 ])ound sugar,
1 ])ouu(l currants,
1 ])ound citron,
2 pounds raisins,
1 dozen eggs,
1 glass wine,
1 glass rose water,
1 glass brandv,
I Si CAKLS
y2 pint sour cream,
One-half pint of molasses with a teaspoon ful of
soda stirred thoroughly into it. A teaspoon ful
each of cloves, mace, allspice, cinnamon and nut-
meo". Sprinkle flour over fruit and stir fifteen
minutes. Mrs. W, A Poolk.
TUMBLKR FRUIT CAKE.
1 tumblerful of egg's,
1 tumblerful of molasvses,
2 tumblerfuls of sugar,
1^ tumblerfuls of butter,
4 tumblerfuls of flour,
2 tumblerfuls of currants,
2 tumblerfuls of raisins,
^4 tumblerful of citron,
1 tumblerful of brandy,
1 tablespoonful of cloves,
1 tablespoonful cinnamon,
3 tablespoonfuls nutmeg,
1 teaspoonful baking' soda.
Mrs. T. a. Hoag,
MEASURE FRUIT CAKE.
2 scant teacupfuls butter,
3 cupfuls brown sugar,
6 eg"g"s, whites beaten separately,
1 pound raisins.
1 pound currants,
'/2 ])ound citron,
^2 cup molasses,
V2 cup sour milk.
Stir butter and sugar to cream. Add to that
one-half grated nutmeg, one tablespoonful cin-
namon, one teaspoonful clo\es, one teas]>oonful
CAKES 182
mace, then molasses and sour milk, then yolks of
eg^s, and wine glass brandy. Stir all thoroughly.
Add f our cupf uls of sifted flour alternately with
the beaten whites of egg's; then dissolve a level
teaspoonful of soda. Mix the fruit together, stir
into it two heaping tablespoonfuls of flour, then
stir it into the cake. Bake two hours in a moder-
ate oven. When baked let cool in pan.
Mrs. a. K. Norrks.
SCRIPTURE CAKE.
I. Kings, IV chapter, 22d verse, 4^ cups,
Judges, V chapter, 25th verse, 1 cup,
Jeremiah, VI chapter, 20th verse, 2 cups,
I. Samuel, XXX chapter, 12th verse, 2
cups,
Nahum, III chapter, 12th verse, 2 cups,
Numbers, XVII chapter, 8th verse, 2 cups,
I. Samuel, XIV chapter, 2Sth verse, 2
teaspoon f uls,
Leviticus, II chapter, 13th verse, 1 pinch,
Jeremiah, XVII chapter, 11th verse, 6,
Judges, IV chapter, 19th verse, (last clause)
Yz cupful,
Amos, IV chapter, 5th verse, 2 teas])oon-
fuls,
II Chronicles, IX chapter; 9th verse, taste.
Lkna Poolk.
NO EGG FRUIT CAKE.
^ package Nonesuch mince meat,
Vi pound Chaddock's seeded raisins,
J/2 p(nind citron,
1 cupful butter,
1 cu])ful milk.
Cook these together, add when hot add one
183 CAKES
cupful molasses, twocuptulssug'ar; spice to taste;
two teaspoonfuls baking powder; flour to make
right consistency. Mrs. K. Nklson.
HARRISON CAKE.
2 cupfuls sugar,
2 cupfuls molasses,
^2 cupful butter,
1 cupful milk,
4 eggs,
6 cupfuls flour,
2 teaspoonfuls cinnamon,
1 teaspoonful allspice,
1 pound currants,
^ pound citron,
1 pound Chaddock's seeded raisins.
Mrs E. Nason.
WEDDING FRUIT CAKE.
10 eggs,
5 level cupfuls brown sugar,
^ pint molasses,
3 cupfuls of soft butter,
1 lemon,
1 pound of figs,
1 pound of citrcm,
2 pounds of currants,
3)^ pounds of raisins,
1 heaping tablespoonful cinnamon,
1 heaping tablespoonful cloves,
1 heaping tablespoonful mace,
1 grated nutmeg,
Vi teaspoonful soda,
1 quart flour.
This rule makes two lar^e cakes. Bake in a
CAKES 184
moderate oven two or three hours.
Mrs. Ross.
RAISIN CAKK.
2 cu]:>fuls sujj-ar,
1 cupful butter,
1 cupful sour milk, without whey,
2 cupfuls Chaddock's seeded raisins chop-
ped.
1 teaspoonful saleratus,
^2 teaspoonful each bakinj^ powder and
salt,
% teaspoonful each cloves, cinnamon and
nutmeg,
1 teaspoonful vanilla extract,
3 ejj^jjs beaten separately.
Mrs. J. Hacker, Oreo;on.
FIG CAKE.
1 cupful suj^ar,
1 cupful raisins,
1 cupful fiu-s,
1 '/2 cupfuls flour,
2 eggs,
1 teaspoonful soda disvsolved in one cuj^ful
boiling water,
1 teaspoonful each cinnamon, nutmeg and
vanilla.
Chop raisins and tigs line and pour the cup of
boiling water over them and let stand till cold.
Mrs. J. S. Paintrr, Pacific Grove.
RAISIN LOAF CAKF.
A piece of raised light dough,
% cupful butter,
185 CAKES
1 cupful sugar,
3 eg-gs well beaten,
1 cupful walnuts, chopped,
1 pint raisins,
1 tablespoonful cinnamon.
Mix it well and let rise until light; bake in
mould.
A RICH CAKE.
1^ pounds of flour, dry and sift,
1^4 pounds loaf sugar, break and sift,
1^ pounds currants, wash and dr)',
2 ounces each of citron and candied lemon
peel.
Prepare these ingredients the day before mix-
ing the cake. Next morning cream with your
hands one and three-fourth pounds fresh butter;
break in, one at a time, fifteen eggs, working-
well; add gradually sugar, currants and peel;
work flour in slowly; lastly add one glassful
good spirits. Line a deep pan with buttered
paper, extending a finger's length above the pan,
and after putting cake in bake slowly until done.
Frost while warm. The longer this cake is kept
the better it is.
Mrs. G. Fuller WilliaMvS, Oregon.
SCOTCPI POUND CAKF.
1 cupful butter, creamed,
1^ cupfuls sugar, 4 eggs, yolks,
1 teaspoonful lemon or vanilla,
^2 cupful milk,
/'2 cupful cornstarch,
^^A cupful pastry flour.
1 teasj)oonful cream tartar,
CAKES 186
^2 teaspoonful soda,
Whites of 2 eggs.
Mix in order given; bake in two shallow pans
in a moderate oven. Mrs. A. E. NoRRKS.
SPONCiK CAKK.
Beat four eggs very light, yolks and whites
together, then beatm two cupfuls of white sugar;
then one cup of sifted flour, a little at a time;
then another cupful of flour, into which two
teaspoonfuls of baking powder have been mixed;
lastly, a teacupful of water, almost boiling hot,
put in a little at a time. When making this for
the first time one is almost certain to put in a
little more flour, it is so thin; don't do it or your
cake will be spoiled. Flavor with lemon. This
makes two long tins.
Mrs. p. G. Adams.
SOUR CRKAM CAKE.
1 cupful sour cream,
1 cupful sugar,
2 cupfuls flour,
2 eggs,
]4 teaspoonful soda,
1 teaspoonful baking powder.
Flavor to suit.
Mrs. Gauntlett, Oregon.
AMFS CAKE.
1 large cupful butter,
2 cupfuls sugar,
3 cu])fuls pastry flour,
1 small cup milk.
187 CAKES
Yolks of 5 e^gs,
Whites of three eggs,
1 teaspoonful cream tartar,
^ teaspoonful soda, or 1^ teaspoonfuls
baking powder.
This makes two loaves.
Mrs. O. p. Kenyon.
RAILROAD CAKE.
2 cupfuls sugar,
2 cupfuls liour,
6 tablespoonfuls butter,
2 tablespoonfuls milk,
6 eggs,
1 tablespoonful soda,
2 tablespoonfuls cream tartar.
Lemon peel.
Bake in shallow pans in a quick oven.
Mrs. J. A. Young.
SPRKCKLKS CAKE.
Seven eggs beaten separately, one-half pound
sugar stirred into yolks and beaten well, grated
rind of a lemon, one-half teaspoonful cinnamon,
one-half teaspoonful cloves, one-half teaspoonful
baking powder, grate one-half pound of almonds,
not blanched, then stirw^hites of eggs and almond
meal alternately into the mixture. No flour.
Mrs. G. S. Waterman.
COCOANUT OR PLAIN CAKE.
2 cupfuls sugar
1 cui)ful milk.
CAKES \&&
% cupful butter,
3 cupfuls Hour,
2 teaspoonfuls cream tartar,
1 teaspoonful vsoda.
This cau be used for a plain cake or for cocoa-
nut. If for the latter, reserve three whites of
eggs for frosting and one-half cupful of cocoanut
soaked in one-half cupful of milk.
Mrs. a. E. Norris.
CLOVE CAKE.
1 cupful sugar,
^ cupful butter,
1 cupful milk or water,
1 cupful molasses,
1 cupful raisins, chopped,
1 teaspoonful soda,
2 teaspoonfuls cloves.
2 eggs,
Mrs. a. E. Norris.
TIP TOP CAKE.
2 eggs,
1 tablespoonful butter,
1% cupfuls sugar,
iy2 cu])fuls flour,
l^A cu])fuls milk,
1 teaspoonful cream tartar,
^2 teaspoonful soda.
Very old recipe.
CITRON LOAF CAKE.
1 tables])oonful l)utter,
1 scant cupful sugar,
189 CAKES
3 eggs beaten separately,
1 scant cupful milk,
Rather less than 2 cupfuls flour,
1^ teaspoonfuls baking powder (if very
strong use 1).
Cream butter and sugar; add yolks of eggs,
milk, flour with the baking powder sifted into it
and the beaten whites of the eggs. Flavor and
add sliced citron. Pour into a loaf pan and bake
in a moderate oven nearly an hour.
Iviiss Applegath.
POTATO CAKE.
1 cupful butter,
2 cupfuls flour,
1 cupful chocolate,
^ cupful milk,
2 cupfuls sugar,
1 cupful mashed potato,
1 cupful chopped walnuts,
4 eggs,
2 teaspoonfuls baking powder,
1 teaspoonful each of cloves, cinnamon and
nutmeg.
Mix potatoes w4th milk.
Mrs. R. G. Storie.
BLACK CHOCOLATE CAKE.
1 % cupfuls granulated sugar,
^2 cupful butter,
2 eggs,
1% cupful flour, salt,
1 teaspoonful vanilla,
^/2 cupful sour milk with 1 teaspoonful
soda dissolved in it,
CAKES 190
% cupful chocolate dissolved in % cup-
fulv^ l')<)iling" water.
Soft white frostiiifj;-,
Mrs. (). P. Krnyon.
DELICATE CAKE.
1}4 cu})fuls o-ranulated su^ar,
]4 cupful l)utter,
2}4 cupfuls flour,
^ cupful milk,
Pinch of salt,
Whites of five ej^'g's,
2 level teaspoonfuls l)akinj^ powder,
A few drops of lemon extract.
Cream sugar and butter, add milk slowly, beat-
ing all the time, then add two cupfuls of the flour;
i)eat ten minutes. Sift the remainder of the flour
and baking pow^der together and stir in lightly.
Lastly add the eggs beaten to a very sti5 froth.
Mrs. J. W. Slater.
GOOD PLAIN CAKE.
2 eggs,
1 cupful sugar,
1 cupful cream,
2 cupfuls flour,
1 teaspoonful baking ]:)owder.
Pinch of salt.
Mrs. Ed. Pr.\tt.
WHITE MOUNTAIN CAKE, NO. 1.
3 eggs,
2 cuj)fuls sugar,
}4 cupful butter.
191 CAKtS
3 cupfuls Hour,
1 cupful milk,
1 teaspooiiful soda,
2 teaspoonfuls cream tartar.
Beat butter and sugar together, then add
yolks beaten very light, milk with soda, flour
with cream tartar, then whites beaten very light.
Mrs. O. p. Kenyon.
WHITE MOUNTAIN CAKE NO. 2.
6 eggs,
1 ])ound sugar,
1 pound flour,
l4 pound butter,
% cupful of milk,
2 teaspoonfuls of baking powder.
Mix butter and sugar till light; beat the whites
and 3^olks of eggs separately; add the eggs with
butter and sugar; then milk; then flour; lemon
extract to taste. Bake in slow oven.
Mrs. T. a. Hoacx.
QUEEN'S CAKE.
2 cupfuls sugar,
1 cupful milk,
1 cupful butter,
4 cupfuls flour,
2 teaspoonfuls baking powder,
6 eggs beaten separately.
Flav(>r with lemon.
Mrs. J. M. Poole,
RICE CAKE.
1 cupful l)utter,
CAKES lyii
2j^ CLipiuls rice tloiir,
2 cupfiils sug-ar,
6 eggs,
Juice and rind of a lemon.
Beat butter to a cream and gradually beat in
sugar; add lemon. Beat eggs separately and add
to the mixture; then add rice flour. Bake in a
shallow pan to the depth of about two inches.
Bake from 35 to 40 minutes in a moderate oven.
Mrs. John A. Young.
IMITATION POUND CAKE.
1^/2 cupfuls sugar,
3 tablespoonfuls wine,
2 cupfuls flour.
Yi teaspoon ful soda,
V2 cupful butter (large),
/^cupful milk,
5 eifi/s,
1 teaspoonful cream tartar.
Mrs. a. N, Wood.
WHITK CAKE NO. 1.
1 '2 cupfuls sugar,
1 cupful milk,
4 tal)les])oonfuls melted butter,
V>% cui)fuls Hour,
Whites of 4 eggs,
2 teasjjoonfuls baking ]:><)wder.
Flavoring.
Mrs. Tahitha C. Harris.
I^AKSTOW CAKE.
Stir oiir cii]) ot sugar, butter size of a walnut
193 CAKES
and yolks of two e^g"s to a cream. Add two-
thirds of a cupful of cold water and two cupfuls
of sifted flour, to which add the beaten whites of
two eggs and flavor. Bake in a loaf or layers.
Miss Julia Dahlgren.
KMPRBSS CAKE.
1 cupful butter,
2 cupfuls sugar,
Yi cupful corn-starch,
1 cupful milk,
2V2 cupfuls flour.
Beat all together. Lastly, add the whites of
eight eggs beaten to a stiff froth; two teaspoon-
fuls of baking powder.
Miss Lena Poole.
ve:lvet cake.
Whites of 4 eggs, well beaten,
1 cupful sugar,
y2 cupful butter,
y2 cupful milk,
1 cupful flour,
V2 cupful corn-starch,
] teaspoon ful baking powder.
Beat butter and sugar to a cream; add milk,
then flour and corn-starch with baking powder,
then the eggs; flavor.
Mrs. a. N. Wood.
WHITE CAKE, NO. 2.
Whites of 8 eggs well whipped,
3 cupfuls sugar,
1 cupful butter.
CAKES 194
1 cupful milk,
4 cupfuls sifted flour with 1 teaspoonful
cream tartar,
Yi teaspoonful soda dissolved in milk,
Juice of 1 lemon.
Bake one hour in a moderate oven.
Mrs. J. M. Pugh.
FKATHKR CAKE.
1 cupful sut^ar,
1 teaspoonful melted butter,
1 e^j^f
% cupful milk,
2 cupfuls flour,
2 even teaspoonfuls cream tartar,
1 teaspoonful soda,
Flavor with lemon.
Mks. J. M. Pi (iH.
WHITK CAKE, NO. 3.
Whites of S et^jj-s, well l)eaten,
2 cu])fuls su«jar,
1 cu)>ful butter, melted,
1 teaspoonful bakinj^ ])owder in 1 i-upful
milk,
3 cupfuls flour sifted three times.
Flavor with anv flavorinj^" preferred.
Mks. J. R. Williams.
OERMAN COFFEE CAKE.
1 (|uart flour,
2 teaspoonfuls bakinj^' ))owdcr.
Salt,
2 tablespix.nluls su^^ar.
195 CAKES
Piece of butter size of walnut,
1 teaspoonful cinnamon.
Mix well together; add enough flour to make a
soft dough. Roll into two sheets and bake in
two medium sized pie tins, allowing the mixture
to come a little way up the sides. Moisten the
top with egg or sweet milk.
"" Miss Margaret Simpson.
GOLD CAKK.
Yolks of 8 eggs,
% cupful butter,
1% cupfuls flour,
1 cupful sugar,
}4 cupful milk,
2 teaspoonfuls baking powder,
Flavor with lemon.
Bake in moderate oven.
Mrs. Kdwin W. Brunton.
SILVER CAKE.
1 cupful sugar,
y2 cupful butter,
Whites of 3 eggs,
% cupful cornstarch dissolved in nearly
^2 cupful milk,
1% cupfuls flour,
^teaspoonful cream tartar,
% teaspoonful soda.
Vanilla or almond flavor.
Beat butter to a cream and' gradually beat in
sugar; add flavor. Mix flour, cream tartar and
soda together and sift twice. Beat white of eggs
to a stiff froth; add cornstarch and milk to sugar
and butter, then eggs and flour. Bake in a mod-
CAKES 196
erate oven for half an hour. A chocolate frost-
ing- is nice for this cake.
Mrs. John A. Young.
DELICIOUS CAKE.
2 cupful s sugfar,
1 cupful butter,
1 cupful milk,
3 cupfuls flour,
3 eggs,
Vi teaspponful soda,
1 teasooonful cream tartar^
Beat butter and sugar together; add the yolks
of eggs, then the beaten whites. Dissolve soda in
the milk and mix cream tartar with the flour.
Flavor with lemon or vanilla,
Mrs. O. p. Ken yon.
LADY CAKE.
1 Vz cupfuls sugar,
y^2 cupful butter, or a little more,
3 eggs,
2 cupfuls flour,
Vz cupful milk,
1 teaspoonful cream tartar,
Vi teaspoonful soda.
Add spices and raisins if vou like.
Mrs. a. N. Wood.
WHIST CAKE.
1 cupful butter, creamed with 2 cui)fuls
sugar,
4 eggs l)rok(-n into mixture one at a time,
% cupful milk'.
197 CAKES
23^ cupfuls flour, sifted in it 2 level tea-
spoonfuls baking powder,
yi teaspoonful vanilla,
% teaspoonful lemon.
Add flour and milk alternately and beat until
very light. Bake about 20 minutes.
F. KFvNYOn.
PLAIN CAKE.
1 pound flour,
6 ounces lard, butter or drippings,
6 ounces sugar,
^ pound raisins,
1 teacupful buttermilk or sour milk,
1 level teaspoonful soda,
3- eggs,
Flavor to taste.
Sift the soda and flour together, stir in sugar,
rub in shortening with fingers; add raisins, stir
in the buttermilk, then the eggs, yolks and whites
beaten together. Bake, not too quickly, one and
one-half hours. Mrs. Thomas Nock.
VFLVET CAKF, NO. 2.
Whites of 5 eggs,
2 cupfuls sugar,
^ cupfuls butter,
2% cupfuls flour,
}/i cupfuls cornstarch,
1 cupful milk,
2 teaspoonfuls baking powder.
Mrs. a. J. Y.
COLD WATER CAKE.
2 cupfuls sugar,
CAKES 198
1 cupful butter,
Yolks of four eggs,
IV2 cupfuls water,
1 tablespoonful soda,
1 tablespoonful cinnamon,
1 tablespoonful cloves,
1 tablespoonful allspice,
1 tablespoonful vanilla,
1 tablespoonful nutmeg",
2 cupfuls seeded raisins,
4 cupfuls flour.
Whites of 4 eggs.
Mix the cake just as it reads. For the icing mix
one cupful sugar, one-half cupful milk and butter
the size of an egg. Boil fifteen minutes and
spread on top.
DUMP CAKE.
Dump into a dish together all the following
articles:
1 cupfuls butter,
2 cupfuls sugar,
4 cupfuls flour,
1 i)ound chopped raisins,
1 teas]:>oonful soda in a cup of cold water,
1^4 teaspoonfuls cream tartar,
Any spice vou choose.
Mix well. Bake in two deep pans.
Mrs. a. K. Norris.
brp:ad cake.
Set sponge in evening with one cake Magic
yeast. In the morning add flour and four (piarts
water to make consistencv of ])ancake batter.
199 CAKES
Let rise, and in the evening wori^ in ilour to
make sticky thick (not stiff enough to mould as
for bread). Add dates or prunes cut fine, raisins,
nuts, currants or other dried fruit; three cupfuls
brown sugar, 1 cupful very strong coffee, to color;
cinnamon, cloves and nutmeg.
Mrs. D. O. Kelly.
CAKK WITHOUT KGGS.
1^ cupfuls sugar,
^4. cupful molasses,
^4 cupful butter,
1 % cupfuls milk,
3 cupfuls flour,
2 cupfuls raisins or 1 each of raisins and
nuts.
1 teaspoonful soda,
2 teaspoonful s cream tartar.
Cloves, nutmeg and cinnaman.
This makes two large square loaves.
Mrs. a. E. Norris.
BUTTERMILK CAKK.
1 cupful buttermilk,
1 cupful sugar.
Butter, half the size of an egg,
4 cupfuls flour,
Small teaspoonful soda.
Fruit and spices if you like.
Mrs. a. E. Norris.
STRAWBERRY SHORTCAKE.
1 cupful flour,
% cupful milk.
CAKES 200
1 teaspootiful baking- powder,
1 tablespoonful melted butter,
1 eo-jT,
Add a tablespoonful sugar if desired.
Add to the berries a small quantity of butter
and sug-ar and set away; when cake is baked,
split and butter, then add cream or the beaten
w^hite of an egg to the berries. Spread between
layers and serv^e.
MRvS. Tabitha C. Harris.
FIVE CENT CAKE, NO. 1.
2 cupfuls brown sugar.
Two cupfuls fruit syrup or thin molasses,
1 cupful black coffee,
1'4 teaspoonful each of cloves and nutmeg.
Sift a little flour in and drop in one-half pound
or more raisins, currants, or dates (cut from the
stone); flour enough to make consistency of cake
dough, or a little stiff er. Add baking powder
last. Bake in cake tins. Sift a little sugar on top
before baking.
Mrs. D. O. Kklly.
FIVE CENT CAKE, NO. 2.
Same as above, but instead of fruit juice, use
pint of sour milk and ])inch of soda. Proceed as
in No. 1.
WATER SPONGE CAKE.
1 cupful sugar,
A pinch of salt,
2 eggs well beaten together,
1 rounding cu])ful sifted flour with one
201 CAKES
Teaspooiiful baking" powder,
1 teaspoonful lemon essence.
Add last half a cupful of boiling water, stir
quickly and bake in moderate oven.
Mrs. Gillogly.
CRI^AM SPONGE CAKK.
Break two eggs in a cup, fill the cup with
cream; add one cupful sugar, vanilla to taste.
Beat all with egg beater. Add one cupful of
flour, one teaspoonful baking powder. This is a
neverfailing recipe and is especially good baked
in muffin pans. Mrs. J. K. Johnston.
MRS. DEWEY'S SPONGE CAKE.
3 eggs, beat five minutes,
1 cupful sugar, beat two minutes,
1 cupful flour, beat 1 minute,
yi cupful water.
Pinch of salt,
Flavoring,
One more cupful of flour with two even tea-
spoonfuls of baking powder; beat two minutes
and pour into greased pans. Bake twenty min-
utes in a quick oven.
Mrs. Amos Harris.
SPONGE CAKE.
1 cupful flour,
1 cupful sugar,
2 eggs beaten separately,
4 tablespoonfuls cold water,
1 teaspoonful baking powder.
Flavor with lemon or vanilla.
CAKF.S '^02
Bake twenty miiiiites in a hot oven.
Mrs. Mary A. Bbnnet.
an(;kl cakk.
Whites of eleven e^g-s beaten stiff with one
and one-half cups of vsuo^ar (sifted); one teaspoon-
ful cream tartar; one cupful flour, sifted five
times with the cream tartar; one teaspoonful
vanilla. Bake in a slow oven forty minutes.
Miss Lena Poole.
SPONGE CAKK OUR GRANDA.IOTHKRS
USED TO MAKE.
Yolks of 6 e<4"i4"s,
1 cupful sug"ar,
1 cu})fu} sifted flour,
1^2 tablespoon fuls lemon juice.
Rind of % lemon.
Beat yolks and suj^ar until a light lemon color.
Add lemon juice and rind. Beat whiles of e^^f^s
and fold into mixture. Sift the flour crradually
over and fold it in. Bake in a moderate oven.
Miss Emma Barnett.
WALNUT CAKE.
1 ' 2 cupiuls butter,
5 cuplrils Hour.
/2 cupful brand V,
1 nutnuj^,
b cti-j^-.^.
.■^ ciipiuls su.ii'ar,
1 cupful milk,
2 teaspoonfuls baking powder,
2'< l)ounds English walnuts.
203 CAKES
2 pounds raisins,
Mrs. Shannon.
HICKORY NUT CAKE.
2 coffee cupfuls sugar,
V2 coffee cupful butter,
1 coffee cupful milk,
2 coffee cupful flour,
2 eggs,
1 teaspoonful cream of tartar,
Vi teaspoonful soda,
1 quart of i hickory nuts before they are
cracked. Mrs. O. P. Kenyon.
CHOCOLATE NUT CAKE.
2 cupfuls sugar,
5 eggs,
4 sticks chocolate, grated,
3 very large tablespoonfuls each of brandy
and syrup,
1 teaspoonful each of cloves, allspice and
cinnamon,
2^ cupfuls flour,
1 teaspoonful baking powder,
1 cupful blanched almonds, halved.
Bake in long shallovv- tins.
Mrs. Roy R. Giffen.
OLD-FASHIONED CAKE.
1 cupful sugar,
1 cupful of flour before sifting,
1 teaspoonful baking powder,
A little salt.
Sift all together; break three eggs into it and
CAKES 204
stir five minutes; add half cupful of melted but-
ter, stir five minutes; lastly, half a cupful of
water; stir thoroughly. Set in a brisk oven and
be careful not to jar. Use any flavorino;.
Mrs. S. F. Brkrd, Shardon, Cal.
Eaper Cakes.
BANANA CAKK.
Beat two e^^s, put them in a cup and lill it
with cold clear water and melted butter, using
equal quantities of each, this being- done by put-
ting a tablespoonful of water and butter alter-
nately until cup is filled; one cupful sugar, one
and a half cupfuls of flour, and three teaspoon-
fuls baking powder. Bake in la3'ers; spread each
layer with frosting and slice bananas over the
frosting.
CARAMKL CAKK.
^4 cu])fu] butler,
2 cu])fu]s sugar.
1 cupful milk.
-I- eggs (whites),
2^ cupfuls flour,
2 teaspoonfuls baking powder,
Bake in loaf or three layers.
FROSTING.—
2 cupfuls brown sugar,
'4 cu])ful cream and ^.4 cu])ful butter, or
1 cupful cream.
Cook until it begins to harden.
Jp:nnik (iArdmok.
205 CAKES
RIBBON CAKK.
1 cupful butter,
2 cu]:)fuls suj^'ar,
1 cupful milk,
4 eggs( yolks and whites beaten separately),
3% cupfuls pastry flour,
^/2 teaspoonful soda,
1 teaspoonful cream tartar.
Bake two parts of dough as plain cake. To
the third part add
^4 cupful raisins, stoned and chopped,
1 cupful currants,
% pound sliced citron,
2 teaspoonfuls molasses,
2 teaspoonfuls wine or brandy,
1 teaspoonful mixed mace and cinnamon.
Bake and put this cake between layers of plain
cake wiih jelly. Press lightly in putting to-
gether. Frost.
Mrs. Lincoln's Cook Book.
LAYER CAKE.
2 cupfuls sugar,
34 cupful butter, creamed,
1 cupful sweet milk,
2 cupfuls flour,
}4 cupful corn-starch,
3 teaspoonfuls baking powder.
Whites of 6 eggs the last thing.
Sift corn-starch, flour and baking powder
many times together that the mixing of these
three articles may be thorough. .
CREAM FILLING, NO. 1,—
2 coffee cupfuls granulated sugar,
1 cupful new milk.
CAKES 206
Butter size of walnut.
Boil until, when dropped in cold water, it forms
a soft ball. Remove from fire and stir till cold.
FILLING, NO. 2,—
One pint cream whipped stiff and sweetened
and flavored to taste. Mrs. Turner.
NICE LAYER CAKE.
1 cupful sug-ar,
% cupful butter,
4 e54"g"s (whites),
Vz cupful milk,
1^2 teaspoonfuls baking powder,
13^^ cupfuls flour.
Vanilla flavoring. ;
Bake in three or four layers, adding chocolate
to one or two la^^ers. Put together with cus-
tard made with
2 yolks of eggs,
% cupful sugar,
1 cu[)ful milk.
Small lump butter,
1 tablespoonful corn-starch.
Flavor and cook until thick.
ICING,^
1 cupful sugar,
4 tablespoonfuls water,
Boil and add to the beaten whites of two eggs;
add chocolate or cocoa.
Mrs. a. H. Wood.
CREAM CAKE.
3 eggs,
1 cupful sugar,
3 tables])oonfuls milk,
207 CAKES
1 cupful Hour,
1 teaspoonful baking powder.
Bake in two cakes and split them for filling.
FILLING.—
IV2 cupfuls milk,
1 large tablespoonful corn-starch,
Scant ^2 cupful sugar.
Boil milk and sugar; thicken withcorn-sitarch;
add small piece of butter, then flavor. Beat until
nearly cool and spread between layers,
Mrs. a. H. Wood.
AUTUMN CAKE.
Cream two cupfuls sugar with one-half cupful
butter; add one cupful cold water, three cupfuls
flour, two teaspoonfuls baking powder and,
lastl\% the stifiiy beaten whites of five eggs;
bake in three large layers. Make a soft icing
with the whites of two eggs; in one-half put
cocoanut, in the other half chocolate. On the
bottom layer spread the cocoanut, on the next
layer jelly, and on the top chocolate, letting each
filling run down the sides of the cake. Bake the
day before using. Very nice. .
Mrs. W. F. FalVa.
MINNFHAHA CAKF.
^2 cupful l)utter,
1 }4 cupfuls sugar,
Whites of 6, or 3 whole eggs,
1 cupful sweet milk,
2l4 cupfuls flour,
2 teaspoonfuls baking powder.
FILLING,—
1 cupful sugar.
CAKES 208
4 tal)lcsp()unfuls water.
Boil till clear then stir into it the beaten white
of one e^cr-, add one-half cupful v'^eeded raisins,
chopped; one-half cupful nuts. This rule is ^ood
for either layer or loaf cake.
F. J. Alsip,
JKLLY ROLLS.
1 cupful suoar,
1 cu])ful Hour,
3 eu-^-s,
1 teaspoonful bakinj^;- powder.
Stir well; spread thin in a long dripping pan
and bake quickl}^ Turn out on a cloth, cutting
off the edges; spread with jelly and roll.
Mrs. Daisey Barnks.
RAISIN CAKK.
Break two eggs in a teacup, lill u{) with sweet
cream, beat well together, then add one cupful
sugar; one and two-thirds cupfuls flour with two
teaspoonfuls baking powder. Flavor with lemon;
bake in lavers.
FILLING, -
( )ne cupful sugar dissolved with three table-
spoonfuls water: boil five minutes, and while hot
[)onr on the beaten whites of two eggs and stir
till cool. Add one pint seeded and chopped rais-
ins; spread between layers.
Mrs. Tt'rnkr.
(IFRMAN PASTRY,
l4 pound flour,
'4 pound sugar.
209 CAKES
% pound butter,
1 teavSpoonful baking powder.
Rub the butter into the flour with the fingers;
moisten with one egg and mix until the paste is
quite smooth; if too stiff, add a very little milk.
Roll out thin and cut in rounds the size of a tea-
plate. Spread with raspberry jam, cov^er with
paste and bake in a rather quick oven.
Mrs. Thomas Nock.
MOCHA CAKE.
1 cupful sugar, scant,
Y2 cupful butter,
Whites of 3 eggs,
2 cupfuls flour,
^ cupful milk,
1 teaspoonful baking powder.
FILLING.—
1 slice ^ inch thick of unsalted butter,
1 cupful powdered sugar.
Cream until the sugar cannot be tasted; beat
yolks of two eggs and put with above; then add
slowly one-quarter cup, scant, of coffee extract,
boiling hot, a little at a time to the above. If
not convenient to use coffee extract, one-quarter
of a cup of fresh strong coffee will do as well.
Mrs. L. C. Sanford.
FRENCH CREAM CAKE.
4 eggs,
2 cupfuls sugar,
1 cupful sweet milk,
3 cupfuls flour,
1 tablespoonful butter,
2 teaspoonfuls baking powder.
CAKES 2IU
Bake in layers. Between layers put the follow-
ing cream:
1 pint sweet milk,
1 cupful sugar,
2 tablespoonfuls corn-starch,
Lemon to suit taste.
Boil these together and add one (tg^ well
beaten after taking from the fire.
WHITE FRUIT LAYER CAKE.
1 cupful butter,
2 cupfuls sugar,
1 cupful milk,
2 cupfuls flour,
6 eggs (whites only) beaten stiff,
2 teaspoonfuls baking powder.
Bake in five layers, and while still hot |)ut to-
gether with the following:
PILLING,—
One-quarter pound each finely chopped figs,
vseeded raisins, citron, preserved ginger and
blanched almonds. Stir them into the beaten
whites of three eggs; one cupful powdered sugar
and the juice of a lemon. Frost the tap with the
white of an egg, a cupful of powdered sugar and
the juice of a lemon.
Lot- Nasburg, Oregon.
WALNUT CAKE, NO. L
2 cu])fuls sugar,
1 cu|)ful butter,
Whites of b eggs,
Yolks of 2 eggs,
1 cupful milk,
3 '<2 cupfuls Hour.
21! CAKES
Flavor with vanilla,
3% teaspoonfuLs baking' powder.
FILLING,—
Boil one cupful granulated sugar with four
tahlespoonfuls water five minutCvS, or until it
threads when dropped from the end of the spoon.
With the left hand pour the boiling syrup in a
small stream into the beaten white of an eg*g,
while beating- hard with the right hand. Then add
a cupful chopped walnuts and flavor with vanilla.
Put halves of walnuts on the top of cake.
Mrs. Ruth Parkhurst.
WALNUT CAKE, NO. 2.
1 cupful butter,
2y2 cu]jfuls sugar,
8 eg-gs (whites),
3 teaspoonfuls baking- powder,
2 cupfuls chopped walnuts.
FROSTING,—
2 cupfuls sugar,
^^i cupfuls milk.
Butter size of an egg.
Boil these fifteen minutes then pour in a dish
and stir until it thickens. Add white of egg well
beaten and one tablespoonful vanilla.
Mrs. J. M. Pugh.
NUT CAKE.
Beat the yolks of ten egg's very light with one
pound sugar; one small cupful cracker flour; one
teaspoonful baking powder; one pound ground
nuts; then add the beaten whites of the eggs and
bake one hour in a slow oven. When perfectly
cold slice in two and fill and cover with whipped
CAKES 212
cream, to which a few <4round nuts and sugar to
taste have been added. M. L. S.
WORLD'S FAIR CAKE.
1^ cupfuls sugar,
V2 cupful butter,
V2 cupful milk,
\V2 cupfuls tiour before sifting,
3 eggs beaten separately.
1 large teaspoonful baking powder,
6 large tablespoonfuls grated chocolate,
3 large tablespoonfuls sugar in 2 large
tablespoonfuls scalding milk.
Add to the cake and bake in a scjuare pan.
ICING,—
2 cupfuls sugar,
y^ cupful milk,
Butter size of an ^^'^,
Flavor.
Boil hard fifteen minutes; remove from tire and
stand until cool enough to spread.
Miss Makv Mott.
CHOCOLATE NOUGAT CAKE.
Cream one-quarter cupful butter, add slowly
one and one-half cupfuls sugar; one ^%^, well
beaten. Mix three teaspoonfuls baking powder
with two cupfuls flour; add this alternately with
two-thirds cupful milk to the first mixture.
Melt two squares Baker's chocolate, add three
teaspoonfuls sugar, one-third cupful milk. When
cool add to the cake. Flavor with one teaspoon-
ful vanilla. Frost to[), then cover with shredded
almonds. Mks. O. P. KiONYr)N.
213 CAKES
DEVIL'S FOOD CAKE, NO. 1.
PART 1,—
1 cupful brown sugfar,
Vi cupful butter,
1 cupful sweet milk,
1 teaspoonful soda,
2 cupfuls flour,
PART 2,—
1 cupful brown sug^ar,
1 cupful grated chocolate,
^ cupful sweet milk,
Flavor with vanilla.
Put part 2 on the stove, using a double boiler,
and let it come to a boil, then cool and mix with
part 1. Bake in layers and put the following^
icino- between.
ICING,—
6 rounded tablespoonfuls grated chocolate,
1/^ cupfuls powdered sugar,
3 eggs (whites).
Beat whites ver}' little, then stir in chocolate.
Add the sugar gradually, beating well, then set
on stove and let it boll a short time. Allow cake
to get thoroughly cool before removing from the
tins, which will prevent crumbling.
Mrs. L. C. Sanford.
DEVIL \S FOOD CAKE, NO. 2.
2 cupfuls brown sugar,
Vt cupful butter,
2 eggs,
V2 cupful chocolate,
y2 cupful sour milk,
y^ cupful boiling water,
1 pinch salt,
CAKES 214
1 teaspoon till sotla,
3 cupfiils flour sifted.
Beat sug"ar, butter and eggs together; add the
chocolate dissolved in hot water, and the soda in
the milk; lastly, the flour. Bake in layers.
FILLING,—
V2 cupful cream,
2 cupful s brown sugar,
% cupful butter.
Cook until it hairs from spoon; add one tea-
spoonful vanilla. (Excellent. )
Mrs. J. W. Slater.
DKVIL'S POOD CAKE. NO. 3.
Yolks of 2 eggs,
2 squares chocolate, grated,
1 cupful milk,
1 cupful sugar,
3 tablespoonfuls melted butter,
1 ^4 cupfuls flour,
1 teaspoonful soda and
1 teas]30onful cream tartar, or two tea-
spoonfuls baking powder,
1 teaspoonful vanilla.
Co.)k chocolate with one-half of the milk and
the beaten yolks of the eggs until it thickens; let
cool. Rub sugar and butter together, then add
other ingredients. Bake in three layers or in a
loaf. Mrs. Howard.
LEMON CAKE.
2 cui)Fuls sugar,
' 2 cupful l)utter,
1 cupful uiill<.
215 CAKES
3 cupfuls Hour,
3 lev^el teaspoonfuls baking" powder.
Bake in layers. For the jelly use the
Grated rind and juice of 2 lemons,
1 cupful sugar,
V2 cupful cold water,
1 tablespoonf ul flour mixed in a little water.
Boil until it thickens and spread between layers
of cake.
ORANGE CAKE.
2 cupfuls sugar,
^ 1 cupful milk,
3 cupfuls flour,
5 yolks eggs,
4 whites eggs,
Butter size of walnut,
2 teaspoonfuls baking powder.
Juice 1 orange and grated rind.
Bake in: layers. Between the layers use this
icing: The white of one ^g^ beaten to a stiff
froth: add the juice and grated rind of one lemon
and powdered sugar suflicient to make right con-
sistency to spread nicely. M. L. P.
GOLD MEDAL FRENCH CREAM CAKE.
1 cupful white sugar,
3 eggs,
1 Vz cupfuls flour,
1 teaspoonful baking powder,
2 tablespoonfuls thick sweet cream,
1 teaspoonful lemon or vanilla.
Bake as a jelly cake. For the mock cream:
1 tablespoonful flour,
CAKfcS 2I('
1 eg-^-,
Yz teacupful white sugar,
1 tablespoonful butter,
V2 pint sweet milk (cream is preferred).
Stir the flour in a little cold milk, add the'eg'g
well beaten, the sugar; then add the butter to
this. Add the milk or cream and boil the whole
until it thickens. Flavor with lemon. If used in
cake while warm spread between cake. The cake
is much improved if baked a dav or two before
using. This cake was first baked for Louis Na-
poleon for the Paris Exposition at Paris, for
which a gold medal was granted; afterwards for
the Centennial at Philadelphia, 1876.
PLAIN FR()STIN(;.
White ol" 1 egg,
1 teaspoonful lemon juice,
1 vScant cupful powdered sugar.
Put egg and lemon juice in a bowl, stirrings in
sugar gradually. Beat, not stir, all together five
minutes.
Mrs. a. M. Lynks.
l^OILKD IC1N(;.
1 cupful g-ranulated sugar,
'3 cupful boiling water.
White of one egg,
1 saltspoonful cream tartar.
Boil sugar and water without stirring until the
syrup, when taken up on a skewer, will "thread"
or "rope." When nearly at that point beat the
egg stiff: add the cream tartar, and ])our the
syrup ov.' ■ the egg in a fine stream, beating well.
When it thickens and is perfect! \' smooth pour it
217 CAKhS
over the cake. It hardens quickly and should be
put on the cake before it stiffens enough to drop.
Mrs. Lincoln's Cook Book.
GOLDEN FROSTING.
Beat yolks of eg'jj's and stir in powdered su^ar
till stiff enough to spread, not to run. Flavor
with vanilla or wine. Mrs. A. F. NoRRls.
ORANGF FROSTING.
Mix together the yolk of one egg, one table-
spoonful orange juice, one-half teaspoonful or-
ange extract and confectioner's sugar, to make
it thick enough to spread. Mrs. Gtllogly.
CHOCOLATF ICING.
Yolks of two eggs beaten; add (jne cupful
sugar boiled to consistency of candy. Beat until
rather thick then add three-quarters cupful
chocolate. Flavor with vanilla.
Sarah Cot.eman.
COLORED ICING.
Several green coffee beans left to soak in the
unbeaten white of an egg will color cake icing a
delicate green. The beans shouldbe removed and
the egg whipped and used for the icing.
CHOCOLATE FROSTINC^.
Whites of 2 eggs,
2 tablespoonfuls cold water to each egg;
(stir well),
CAKES 218
1 teasponful vanilla,
2 squares chocolate.
Melt chocolate, add water, then sug"ar, guess-
ing at quantity of sugar.
Mrs. O. p. Kk^jyon.
MILK FROSTING.
1)4 cupfuls sugar, ,
1 teaspoonful butter,
yi cupful milk,
Yi teaspoonful vanilla.
Melt the butter in a saucepan, then add sugar
and milk. Boil gently without stirring for thir-
teen minutes. Beat until stiff enough to spread,
then add flavoring and spread over cake.
MAPLK CARAMKL FILLING.
1 /^ cupfuls maple sugar,
1 tablespoonful butter,
% cupful milk.
Boil until it spins a heavy thread; cool a little
and stir.
ALM(3ND CUSTARD.
(For Filling.)
'2 ])int cream,
3 eggs,
1 teas])()onful corn-starch,
1 tablespoonful powdered sugar.
Add 1 cupful chopped almonds to custard; cook
a few minutes. Flavor with two or three drops
almond combined with a little vanilla.
219 CAKES
PIG FILLING.
1 cupful sugar,
4 tablespoonfuls water,
White of 1 eg-g beaten stiff,
12 figs soaked % hour in warm water,
then chopped.
Boil sugar and water until sugar threads; stir
slowly into white of egg, then chopped figs.
I^nough for two layers.
KGGLKSS CAKE.
1% cupfuls sugar,
l4 cupful of butter,
1 cupful sour milk,
% teaspoonful soda,
^4 teaspoonful cinnamon,
]4 nutmeg (grated),
3 level cupfuls sifted flour,
1}4 cupfuls seeded raisins chopped and
well floured in part of these 3 cupfuls.
A tutti frutti filling for layer cake is made by
mixing chopped raisins and a small quantit\^ of
lemon, orange and citron peel, currants and nuts
with soft icing. It m.ust be ver}- thoroughly
mixed, so that no one ingredient shall predom-
inate. TreAvSurer New and Old.
ADVEKTISEMENTS
GIFFEN'S PHARMACY
APOTHECARY AND DRUGGIST
Stationery and Fancy Novelties
Perfumery
Spices, Flavoring Extracts
Confectioners' Sugar
Fresh Choice Candies
Ice Cream in Season
FOWLER - - CALIFORNIA
R. W. WILLIAMS C. H. WILLIAMS
Fowler Carriage & Agricultural Works
R. W. WILLIAMS & BRO.. Proprietors
General Blacksmiths
And Wagonmakers...
Fowler, - - - California
Poulson & Edwards
i)i<:.\li-:ks in
Choice Fresh Meats
Of All Kinds
Fowler - - California
ADVERTISEMENTS
(^haddock & Qo
(Incorporated)
We are the packers of
Diamond Our Best
Morning Star Corona
Victor a,id Raisin City
Brands of Seeded Raisins and
Arrow Brands Dried Fruits
Enough Said
P R K S N ( ) AND F () W L K R
CALIFORNIA
Cookies, Doughnuts and
Small Cakes.
Mrs. M. K. Trowbkmik;^:.
ALMOND CAKKS.
1 pound sifted iioiir,
Yx pound butter,
^4- pound sut>-ar,
2 eggs,
% teaspoonful each lemon and almond ex-
tract,
2 teaspoonfuls ground ginger.
One teaspoonful ground cinnamon,
4 ounces of almonds blanched and chopped
ver)' fine,
2 ounces of raisins finely cho])ped.
Mix all the dry ingredients together; then rub
in the butter, add eggs and essence last of all;
rollout half an inch thick; cut in fancy shapes
and bake in a slow oven. These are excellent.
L. C. Landis.
l^>()()P>IKvS.
^ ^ ^ ^^ ' '
2' J cupl'uls ilour,
1 cuj)f"ul sugar,
•^4 cupful bill U'r,
221 COOKIES, DOUGHNUTS AND SMALL CAKES
1 small wineg-lass brandy or whisk}^
2 teaspoonfuls baking powder,
Lemon flavoring.
Rub, flour, butter and sugar together; add the
other ingredients and enough milk to mix like
cookies. Roll out and spread the brtoby filling
over the top. Roll up like jelly cake; slice off
with a sharp knife and bake.
BOOBY FILLING,—
1 cupful seeded raisins,
1 cupful currants,
Yz pound each of citron, walnuts, blanched
almonds,
1 teaspoonful each of cloves, cinnamon
and allspice,
5 pulverized ginger snaps.
Mix and chop fine.
Autograph Cook Book.
COOKIKS, NO. 1.
2 cupfuls sugar,
1 cupful butter,
4 cupfuls flour,
2 teaspoonfuls soda,
4 teaspoonfuls cream tartar,
6 eggs.
Rub the flour, cream tartar, soda and butter
together.
Miss Sarah Parrow, Selma, Cal.
COOKIES, NO. 2.
2 teacupfuls sugar,
1 teacupful butter,
2 pcrcrs;
^4 cupful sweet milk.
COOKIES, DOUGHNUTS AND SMALL CAKES 222
1 teaspoonful bakitijj;' powder,
Nutmeg-.
Mix as soft as possible; roll thin and bake in a
quick oven.
Mrs. J. .S. Paintrr, Pacific Grove, Cal.
COOKIES, NO. 3.
2 cupfuls suLTar,
- e^ji-s,
-A, cu}>ful butter,
1 cupful milk,
Yz teaspoonful salt,
2 teaspoonfuls baking- i)o\vder,
Knough flour to roll nicelv.
Cream sugar and butter, then add the eggs.
Mrs. G. W. Clarkk, Columbus, O.
COOKIES, NO. 4.
1 cu])ful sugar,
1 cu])ful butter,
4 eggs,
2 teaspoonfuls baking powder.
Enough fl<mr to mix rather stiff.
Roll thin and bake in a hot oven. Flavor to
taste. Mrs. Semir Turner.
COOKIES, NO. S.
2 cupfuls sugar,
1 cuj^ful butter or nice drippings,
1 cupful sour milk or buttermilk,
4 egg-s, l)eaten ligh.t, use 6 if von have
plenty,
3 teaspoonfuls baking powder,
223 COOKIES, DOUGHNUTS AND SMALL CAKtS
Flour sufficient to make quite stiff.
Bake in quick oven. Mrs. AvSBURY.
COOKIKS, NO. 6.
1 cupful butter,
1^2 cupfuls su)j-ar,
1 cupful sour milk,
1 scant saltspoonful soda,
^ teaspoonful lemon extract,
1 quart flour.
Sift the flour twice, then return to sieve: add
a pinch of salt and a teaspoonful of baking;
powder and salt all once more. Rub butter and
sugar to a cream; add the well beaten eg'g's and
stir well. To this add the sour milk after soda
has been well mixed with it. Lastly, add the
lemon and one j^^-rated nutmeg'; then add flour
until a soft doug-h is formed. Roll out thin and
sprinkle with sugar, passing the rolling pin over
it. Cut out and bake in a quick oven. Handle as
little as possible after the flour is added. Will
keep well; if they become dry put a couple of
slices of bread in the jar with the cookies.
Mrs. Wylir M. Giffkn.
CITRON COOKIKS.
^4 cuj)ful butter.
1/4 cupfuls sugar,
2 eggs,
^4- cupful milk,
% cupful citrcm, cut tine,
1 heaping teaspoonful baking powder,
1 teaspoonful each of allspice and cloves,
Flour to thicken,
COOKIES, DOUGMNUTS AND SMALL CAKES 224
Flavor to taste.
Rub butter and vsuo-ar to cream. Drop by tea-
spoonfuls on buttered tins. Bake in quick oven.
MRvS. Roy R. Gi?^fkn.
CREAM COOKIES.
1 cupful sour cream,
1 H cupful sujJi^ar,
^ cupful butter,
2 eo-crs,
j/2 teaspoonful soda,
% teaspoonful each of cinnamon and nut-
meg-.
Mrs. a. Harris.
CH( )C()LATR C( )( )KIKS.
1 cupful lirown su.j^'ar,
% cu])l"uls butter,
!/2 cupful milk,
1/^ cupfuls flour,
% cuf)ful raisins,
]4 cupful nuts,
1 teaspoonful soda, in milk,
3 squares of chocolate.
Mrs. M. K. Trowhridgk, Fresno, Cal.
FRUIT COOKIES.
1 cii])li!i su,L;-ar,
-v^ cu])l'iil buUer,
2 ei4---s,
1 cuplul chopped raisins,
l4 teaspoonful soda, dissolved in a table-
spoonful water,
1 tablespoonful brandy,
225 COOKIES, DOUGHNUTS AND SMALL CAKES
All kinds of spices,
Flour to roll.
Mrs. J. S. Painter, Pacific Grove.
GINGER COOKIKS, NO. 1.
1 cupful sLio-ar,
1 cupful molasses, sorg^huiu or New Or-
leans,
1 cupful butter,
^ cupful buttermilk,
1 large teaspoonful soda.
Ginger to taste,
Flour to mix soft.
Mrs. Gilbert, Selma, Cal.
GINGKR COOKIFS, NO. 2.
2 cupfuls sugar,
2 cupfuls molasses,
1 teaspoonful ginger,
1 cupful butter or lard,
3 eggs, _ _ •
1 tablespoonful soda dissolved in 3 table-
spoonfuls water.
Mix very stiff, roll thin and bake in a hot oven.
Mrs. Angie Turner.
H(^NEY COOKIES.
yi cui:>ful butter,
1 cupful sugar,
1 cupful honev,
1 cupful water (boiling),
1 tablespoonful ginger,
2 teaspoonfuls soda.
Flour sufficient to roll out thin.
Mrs. J. Arernathy.
COOKIES, DOUGHNUTS AND SMALL CAKES lit
ROLLKD OAT COOKIES.
1 cupful su^ar,
1 cupful butter and lard mixed and melted,
2 cupfuls flour,
2 cupfuls rolled oats,
1 cupful raisins or currants,
^ teaspoonful soda, dissolved in a little
warm water,
1 teaspoonful mixed spices,
4 tablespoonfuls of -sweet milk,
2 e^^ijs,
Mix to<T^ether; drop a teaspoonful on a buttered
pan a little distance apart, and bake.
Lena Poole.
WALNUT COOKIKS, NO. 1.
1 cupful brown suj^-ar,
2 eg-^s.
Mix well.
1 cupful tiour,
1 cu])ful chopped walnuts,
A little salt,
% teaspoonful baking- powder.
Mix eggs and sugar, then flour and nuts; if
not stiff enough add more flour. Bake slowlv on
buttered paper. MRvS. Prick.
WALNUT COOKIES, NO. 2.
1/^ cupfuls sugar,
1 cu])ru] butter,
1 cujjful each walnuts and raisins, the
raisins seeded and chopped with walnuts.
1 teaspoonful each of cloves, cinnamon and
227 COOKIES, DOUGHNUTS AND SMALL CAKtS
vanilla,
1 teaspoonful soda,
3 cupfuls flour, or enough to make a stiff
doug-h. Kmma Pilgrim.
CHOCOLATE DROP CAKES.
^ pound butter,
1 pound sugar,
H pound Baker's chocolate,
5 eg"gs, reserving whites of two for frost-
ing,
^ pound blanched almonds, chopped fine,
1 cupful milk,
1 pound flour,
2 teaspoonfuls baking powder,
Flavor with vanilla.
Melt chocolate and add to butter, sugar and
eggs when well beaten; add other ingredients,
bake in small tins and frost with white frosting.
This rule makes five dozen cakes.
Mrs. E. D. Depew.
CUP CAKES.
1 cupful butter,
2 cupfuls sugar,
3 cupfuls flour,
4 eggs,
,^/2 cupful milk,
1 heaping teaspoonful baking powder.
Mrs. a. E. Norris.
COCOANUT KISSES.
White of 1 e^^,
1 large cupful sugar,
COOKIES, DOUGHNUTS AND SMALL CAKES 228
2 tablesi><)()nJ"uls sweet milk,
1 tablespoonfiil flour,
^4 pound orated cocoanut.
Beat white of et>:«^ until stiff, add su^ar, milk
and flour; work in the cocoanut, mould into cones
and bake on buttered tins.
Mrs. E. V. Kkllky.
COCOANUT PYRAMIDS.
Beat the whites of two eggs until light and
stiff; mix with two cupfuls of grated cocoanut,
one cupful powdered sugar, ten tablespoon fuls
flour. Make into pyramids and bake brown.
A. E. N.
CRULLERS, NO. L
2 coffee cupfuls sugar,
3/^ cupful sweet milk,
3 eggs,
1 tablespoonful butter,
Yz nutmeg.
1 teaspoon ful baking powder.
Plour enough to mould in shape and fry in hot
fat. Mrs. R. D. Jones, Fresno.
CRULLERS, NO. 2.
1 cujiful sugar,
^^ eggs,
^ cupful milk,
4 tablespoon fuls melted lard,
2 teaspoonfuls baking powder,
Pinch of salt.
Flour to make the dough stiff enough to roll.
Cut into the shaj^e vou prefer and fry in hot lard.
M. L. Parkhtrst.
229 COOKIES, DOUGHNUTS AND SMALL CAKES
DOUGHNUTS, NO. 1.
2 beaten eg"g"s,
1 cupful sugar,
4 tablespoon fuLs melted Tard,
1 cupful sweet milk,
2 even teaspoonfuls baking- powder,
A little salt,
Flavoring- to taste.
Flour to make a soft doug-h and fry in hot lard.
Mrs. Daisey Barnks.
DOUGHNUTS. NO. 2.
4 eg-gs,
2 cupfuls sugar,
1 cupful sour cream,
1 teaspoonful soda.
Mix soft and drop into hot lard.
Mrs. a. Eldkr.
DOUGHNUTS, NO. 3.
1 rounding coffee cupful light brown sugar,
3 tablespoonfuls melted butter,
2 eggs,
5^ cupful sour milk,
/^ teaspoonful soda,
V2 teaspoonful baking powder.
The dough must be mixed as soft as possible
to handle. Tf mixed stiff the doughnuts are
ruined. The fat in which the}" are fried must be
smoking hot, but not boiling.
Mrs. J. S. Painter, Pacific Grove.
DOUGHNUTS, NO. 4.
1 cupful sugar.
COOKIES, DOUGHNUTS AND SMALL CAKES 230
1 pint buttermilk,
2 tablespoonfuLs molasses,
1 tablespoonful soda,
Butter size of an e^g.
Nutmegs to taste.
Mix all together with tiour enough to mould
into shape. Put in a little salt, pepper and lard,
to take away the fatty smell.
M. E. TROWBRID(iE.
(ilNGER DROPS.
1 t' *->' <•'■
1 cupful sugar,
5 cupfuls flour,
1 tablespoonful ginger and cinnamon in
flour,
3/}^ cupfuls butter,
2 cupfuls molasses (Orleans),
1 tablespoonful soda,
^4 cupful water.
Have thicker than cake mixture; drop from
spoon. Bake them in dripping pans and have them
just stiff enough so thev will not be all in one
cake.
(;in(tKK snaps.
Take two cupluls of boiled New Orleans mo-
lasses after it is cooled, one cupful lard and butter
mixed, one teaspoonful of salt, soda and ginger.
Mix them together with a cjuarter of a cupful of
milk, adding enough flour to make a stiff dough.
Any flavor may be added.
Mrs. H. Ramsay.
231 COOKIES, DOUGHNUTS AND SMALL CAKhS
SOFT GINGKR BRE^AD, NO. 1.
1 cupful butter, stir to a cream,
3^ cupful brown sug-ar,
2 cupfuls cooking molaSvSes,
1 cupful sweet milk,
1 tablespoonful ginger,
1 tablespoonful cinnamon,
3 eggs, whites andyolks beaten separately.
Beat all these ingredients together; add two
cupfuls flour, one teaspoonful soda, dissolved in
water, and, lastl3^ two cupfuls more of flour.
Butter and paper two common sized bread pans;
divide the mixture, putting half in each. Bake in
a moderate oven from forty to sixty minutes. If
sour milk is used the cake is much lighter; but
either sweet or sour, it is excellent.
Mrs. (tKoror Clark.
SOFT GINGKR BREAD, NO. 2.
1 cupful butter and lard mixed,
1 cupful sour milk,
1 cupful molasses,
1 tablespoonful soda beaten in the molasses
until it foams,
3 eggs,
1 tablespoonful ginger,
Flour consistency of cake batter.
Mrs. Fdwin W. Brunton.
SOUR MILK GINGER BREAD.
1 cupful molasses,
1 cupful thick sour milk,
1^4 teaspoonfuls soda, ^
3 teaspoonfuls ginger,
COOKIES. DOUGHNUTS AND SMALL CAKES 232
^/^ teas[)(>onfiil cloves,
Yz teaspoon fill cinnamon,
Vi teaspoon in 1 salt,
1 pcrtv
Yz cupful melted butter,
2'^'4 cupfuls flour.
Sift all the drv ing-redients tog;ether two or
three times. Mix toi^ether the milk and molasses
and add this j^radually to tlie flour; add the
beaten egj^ and melted butter last. . Put in well-
creased pan and bake twent^^-five or thirty min-
utes.
OATMKAL AND RAISIN GINGKR BRKAD.
Warm one pound molasses with one-quarter
pound butter, lard or drippinj^'s and one-quarter
])ound brown su^ar.
1/4 pounds fine oatmeal,
V^ pound flour,
1 teaspoonful liakinjj- powder,
1 tablespoonful <4"round g'inj^'er,
Yz teas])oonful mixed spices,
1 ounce candied peel, cut tine,
1 ])ound seeded raisins, chopped.
Pour the molasses, etc., over the drv inj^ii^red-
.ients and mix well. Pour into a buttered tin and
bake.
(;INGKR CAKK.
1 '/2 pounds flour,
'l^^ pound butter,
1 ]K)und molasses,
'4 ]:)ound brown sui^ar,
1 ounce jj^ini^X'r,
Y2 ounce spi*'e.
233 COOKIES. DOUGHNUTS AND SMALL CAKtS
1 nutmeg",
3 eggs,
1 pound seeded raisins,
A little lemon peel.
Mix the flour, sugar, ginger and spices to-
gether; warm the butter and molasses and add
to the other ingredients. Dissolve a teaspoonful
of soda in small half cupful warm milk, to which
add the eggs well beaten. Mix all thorovighly,
pour into a buttered cake tin and bake in a mod-
erate oven one hour.
GINGER CAKES. .
1 cupful brown sugar,
^ cupful molasses,
4 tablespoofuls melted butter,
1^4 cupfuls flour,
yi cupful sour milk, not very old,
2 eggs, one will do,
1 level teaspoonful soda,
1 heaping teaspoonful ginger,
1 level teaspoonful cinnamon.
Mix in the order given; put into gem pans and
bake in a slow oven.
MACARCK )NS.
To the whites of two eggs well beaten add one
coffee cupful of granulated sugar, one-half pound
almonds blanched and chopped fine. Place little
balls of the mixture on buttered papers in tins
and bake in a cool oven till light brown. In case
the mixture is not stiff enough add more sugar.
Kmtly Dah1v<;rkx.
COOKIES, DOUGHNUTS AND SMALL CAKES 234
SPANISH MACAROONS.
Pound ei^ht ounces of blanched almonds
and the same quantity of pulverized sug-ar, and
three ounces rice flour; then the yolks of three
ejJ'g's and beat until cream}^; add the whites
beaten stiff and stir all well. Flavor with almond
or vanilla. Drop on white paper of the desired
size and sprinkle with chopped nuts and coarse
sug"ar. Bake at once in a moderate oven. ^
Mrs. V. A. Lewis, Santa Barbara.
MOONSHINERS.
Beat one egg, with a pinch of salt, then stir in
enough sifted flour to make a stiff dough. Break
off little pieces and shape into marbles; then roll
out each one as thin as possible. Fry in hot lard
just an instant, until lig"ht brown; cool. When
needed put a teaspoonful of nice firm jelly in
center of each. Verv pretty and dainty.
Mrs. G. S. Waterman.
TANGLE FOOT CAKES.
5 eg"g"s beaten separately,
1 tablespoonful sugar to each egg,
1 tablespoonful sweet cream to each eg'g',
2 teaspoon fuls baking powder,
Flavor with vanilla.
Flour enough to make a soft dough.
Cut. twist and frv in hot olive oil (Gower's).
Mrs. Tt rner.
^ MOLASSES CAKE.
Mix WL'll one cupful sugar with three
tablespoonful s butter; add one cupful molasses
235 COOKIES. DOUGHNUTS AND SMALL CAKES
and two of thick sour milk; then two teaspoon-
fuls baking- soda dissolved in a little water. Sift
in enough flour to make a stiff batter; flavor to
taste with ground ginger.
Agnes E. Streeter.
CHOCOLATK MACAROONS.
2 eggs, whites, beaten stiff,
^ pound sugar,
A little vanilla,
J/2 pound unsweetened chocolate, grated.
Stir fifteen minutes; bake ver}^ carefully in not
too hot oven. No time, use paper not buttered.
Mrs. C. B. Stone.
NUT KISSES.
2 pounds powdered sugar or sifted gran-
ulated,
12 eggs (whites only) beaten very light.
Beat eggs first very stiff then add sugar.
2 teaspoonfuls vanilla,
6 even tablespoonfuls flour,
2 teaspoonfuls lemon,
1 pound nut crumbs.
Only mix in nuts as 3'ou bake; drop from spoon
in small mounds. Bake in pan not greased, in a
very slow oven until a delicate brown.
MARGUERITES.
Whites of 2 eggs well beaten,
1 cupful granulated sugar.
After well beaten together add 1 cupful wal-
nuts, chopped fine; flavor w4th vanilla. Spread
on salted crackers and brown in the oven.
Miss Sarah Coleman.
COOKIES. DOUGHNUTS AND SMALL CAKES 236
NUT CRISPS.
1 tablespoonful butter,
1 cupful su^ar,
1 teaspoonful vanilla,
2e^gs,
2/^ cupfuls rolled oats (dr\'),
2 teaspoonfuls baking powder,
^ teaspoonful salt mixed with the oats.
Drop b}" small spoonfuls and bake in very slow
oven. Mrs. K. Y. Garrette.
NOTHINGS.
Yi cuj)ful butter,
1 cupful flour.
Rub too-ether, moisten with sweet cream,
pinch of salt, roll very thin and cut out with a
douo"hnut cutter. Dip in the beaten white of an
eg'g', then in blanched almonds chopped fine, and
pulverized sucj^ar. Bake in a quick oven, like
cookies.
NUT CAKKS BAKKD IN GEM PANS.
2 ej<^s,
2 cupfuls brown suiJ;ar,
2 cupfuls flour,
1 teas])oonful bakinj^" ])owder,
2 tablespoonful s water,
2 cupfuls nut-meats.
PEPPKR NUTS.
4eo-o-s,
Grated peeis 3 lemons,
1 pound j^^ranulntccl sut^nr.
237 COOKIES, DOUGHNUTS AND SMALL CAKES
4 ounces citron chopped fine,
1 teaspoonful ground cloves,
1 teaspoonful allspice, ground,
3 teaspoonfuls g-round cinnamon,
1 even teaspoonful ground pepper,
1 even teaspoonful soda,
Flour enough to roll out stiff.
Cut them the size of a silver quarter, about
one-half inch thick. Spread on the baking board
and leave them until next morning, then bake in
a slow oven. Much improved when a few weeks
old. Mrs. W. A. Robertson.
ROCKS.
iy2 cupfuls brown sugar,
3 eggs beaten separately,
1 cupful butter,
iy2 pounds walnuts chopped,
2)4 cupfuls flour,
1 pound seeded raisins,
1 teaspoonful cinnamon,
1 teaspoonful soda,
Pinch of salt,
Make in balls and bake a dark brown.
Mrs. Kleeburger.
ROCK CAKES.
1 pound flour,
^ pound sugar,
Yz p(Hind currants,
y2 pound butter,
%. pound citron,
2 teaspoonfuls baking powder,
3 eggs,
y2 cupful milk,
Bake in small tins.
Mrs. Ruth Albrbcht.
COOKIES, DOUGHNUTS AND SMALL CAKES 238
vSHRKWvSBURY CAKES.
2 cupful s butter,
1 pint of sutrar.
3 pints Hour,
W teaspoonful mace.
Roll thin and cut into small cakes and bake
in a cjuick oven. No more flour'than what is giv-
en above must be used. The cakes should be made
in a cool room and cannot be made in warm
weather. They can be kept a lon,iJ- time and are
delicious. Mrs. John A. Young.
SCOTCH SCONES.
Sift one quart flour, two heaping- teaspoonfuls
baking powder, tablespoonful sugar and a little
salt; add milk enough to make soft paste; turn
onto well-fioured board and roll out until one-half
inch thick. Cut out the scones with large or
small round cutter and bake on a hot griddle.
When brown on one side, turn. When done, place
on clean towel and cover to keep soft. If butter-
milk is used take soda instead of baking powder.
Margaret Darling.
SCOTCH SHORTBREAD.
1 ])ound flour,
Vj pound butter,
^'4 pound sugar.
Small teaspoonful baking powder.
Knead sugar into butter then gradually knead
in Hour until all is used up. Shape into two flat
cakes three-quarters of an inch thick and bake
in moderate oven until a light brown or about
239 COOKIES. DOUOMNUTS AND SMALL CAKES
twenty or thirty minutes. Bake in flat, papered
tins. Margaret Darling.
SNIPPDOODLES.
1 cupful sug-ar,
1 tablespoonful butter,
Yi cupful sweet milk,
1 egg,
1 cupful flour,
1 teaspoonful baking powder,
1 teaspoonful cinnamon.
Cream the butter; add the sugar, then the ^^^
well beaten. Sift flour, baking powder and cin-
namon together; then add the milk. Spread very
thin on a tin and bake. When nearly done sprinkle
with sugar; when brown remove from the oven
and cut into squares and remove quickly with a
knife. They should be thin and crispy.
MRvS. NAvSON.
te:xas jumbles.
1^ pounds flour,
1 pound sugar,
Va, pound butter,
3 eggs,
1 teaspoonful soda,
1 small cupful milk.
This receipt has been tried for thirty-four
years and has never failed.
Mrs. Thomas Hirst, Oregon.
CHOCOLATK WAFERS.
1 cupful brown sugar,
1 cupful white sugar,
COOKIES. DOUGHNUTS AND SMALL CAKES 240
1 cupful grated chocolate,
Yz cupful water,
1 teaspoonful baking powder,
Plour to make stiff.
Roll ver}' thin and bake in a quick oven.
WALNUT CAKES.
2 eggs well beaten,
1 cupful brown sugar,
1 tablespoonful molasses,
1 cupful walnuts,
y2 teaspoonful salt.
Spice or ginger,
1 cupful flour.
Drop by teaspoonfulson buttered pans and bake
in quick oven. Mrs. A. M. Lynes.
WALNUT WAFERS.
Beat two eggs till light, add one cupful brown
sugar and beat again. Beat in one cupful
chopped walnuts and three tablespoonfuls sifted
flour. Drop on buttered tins about the size of a
half dollar and far apart. Bake in a moderate
oven. Remove from tins when cold. Keep in a
tightly covered tin box.
Mrs. DAHL(iRRN, Easton.
Puddings.
Mrs. J. K. Turner.
Fuddlngs hot ai)d puddings cold,
Made by methods nftw and old,
Partake, kind friends, quite moderately,
I,est strange visions yon may see.
In making- puddings the moulds or dishes in
which they are cooked should be well buttered.
Boiled puddings should be put in into boiling
water and the water kept boiling steadily all the
time; adding hot water, as the water in which
the pudding is cooked evaporates. Not only the
mould, but the kettle also must be closely cov-
ered. If a bag is used, wring it out of hot water
and flour it well; and when the pudding is done
dip it into cold water, and it will come out
easily; the same may be done with a mould. It
takes nearly twice as long again to boil or steam
as it does to bake. Raisins should be well dried
lest the pudding be heavy; and for a quickly
cooked pudding we think the raisins should be
previously cooked.
CHRISTMAS PLUM PUDDING, NO. 1.
1 cupful suet, finely chopped,
2 cupfuls bread crumbs,
1 cupful sugar,
1 cupful raisins, seeded,
1 cupful currants,
1 cupful nuts, chopped well,
PUDDINGS 242
^7. cupful citron,
1 cupful sour milk,
1 teaspoonful soda, dissolved in the milk,
1 teaspoonful cloves,
2 teaspoonfuls cinnamon,
^ of a grated nutmeg",
4 egfgs, well beaten,
Flour 3^our fruit well from one pint of flour
and add the rest to the pudding. Boil or steam
four hours. Kate PraTT.
CHRISTMAS PLUM PUDDING, NO. 2.
1 pound of flour,
1 pound bread crumbs,
2 pounds chopped suet,
1^ pounds currants,
1 pound sugar,
Yz pound mixed candied peel,
^ pound almonds,
/^ teaspoonful nutmeg.
Rind and juice of 1 lemon,
6 eggs,
^ bottle Guiness Stout,
1 tea cupful brandy.
Chop suet fine: add flour and bread crumbs,
and almonds blanched and chopped, sugar, peel,
lemon, spice, eggs, and lastly, the stout and
brandy. Boil in pudding mould seven hours.
Margaret Darling.
CHRISTMAS PLUM PUDDING, NO. 3.
3 cuofuls sifted flour,
1 cupful seeded raisins,
^A cupful thinly sliced citron,
1 cupful sugar.
243 PUDDINGS
1 cupful chopped walnuts,
2 tablespoonsful oliv^e oil (Gower'vs),
/^ teaspoonful each of cinnamon, cloves.
nutmeg- and grated lemon peel,
1 teaspoonful soda,
1 teaspoonful salt,
4 eggs, thoroughlv beaten,
Sour milk to make a thick batter.
Steam four hours. Serve with lemon sauce,
made with one cupful of sugar dissolved in one
pint of hot water. When the water comes to a
boil, stir slowly into it a tablespoonful of whole
wheat flour, rubbed smooth in one-half cupful
of cold water. Let boil ten minutes; stir in a
lump of butter, a sprinkle of nutmeg, and pour
it over a thinly sliced lemon. Set to cool.
Mrs. Amos Harris.
PLUM PUDDING.
1 pound suet, shredded and chopped,
1 pound sugar,
% pound stale bread crumbs,
% pound flour,
% pint brandy,
5 etJ'^j's
2 pounds stoned raisins,
1 pound currants,
1 pound mixed citron,
2 teaspoonfuls cinnamon,
1 teaspoonful allspice, cloves, nutmeg and
salt.
Candied orange and lemon peel.
Boil in well floured cloth or coarse mould five
hours. This can be made a month in advance,
boiling two hours on the day of using. The Queen
of England, a few years ago, offered a {)ri/:e for
PUDDINGS 244
the best plum pudding- recipe obtainable in her
kino^dom. Five hundred recipes were submitted,
the one g^iven above receiving the prize.
AgnKS R. Srxgstacken, Oregon.'
PLUM PUDDING WITHOUT EGGS.
Add one teaspoonful soda, dissolved in one
tablespoonful hot water, to one cupful molavSses
and beat until light. To this add —
1 cupful sweet milk,
^4. cupful chopped suet,
1 teasjjoonful cinnamon,
^ teaspoonful nutmeg,
^^ teaspoonful cloves,
3 cupfuls whole wheat flour,
2 or more cupfuls chopped raisins,
1 whole candied orange peel, chopped,
1 cupful chopped citron.
Steam in a buttered mould three to five hours.
Serve hot with a hot. sweet sauce. If any of the
pudding is left it can be sliced, the slices placed
on a plate and reheated in a steamer.
Mrs. K. J. Durham.
SPICED mp:at puddin(;.
3 cupfuls flour,
1 teaspoonful each soda, salt and ginger,
y? teaspoonful each of cinnamon, nutmeg
and clov^es.
Sift all together. Add one cupful finely chopped
suet, 1 cupful molasses, one cu]:)ful sour milk,
(mixed together), one cuj)ful seeded raisins. Mix
all together and boil two hours in double boiler.
Miss Emma Rarxktt.
245 PUDDINGS
EXCELLENT SUET PUDDINCx.
1 quart flour,
• 1 cupful seeded raisins, chopped,
1 cupful suet,
Yi cupful molasses, the cup filled up with
sugar,
2 cupfuls sweet milk,
1 teaspoonful soda,
Salt and spices to taste.
Steam three hours.
Mrs. Daisey Barnes.
SUET PUDDING, NO. 1.
1 cupful suet, chopped fine,
1 cupful raisins, seeded and chopped,
1 cupful molasses,
1 cupful sweet milk.
3 cupfuls flour,
1 teaspoonful each cinnamon, cloves and
soda.
Boil in cloth two and one-half hours. Serve
with sweet sauce.
Mrs. William Dodson.
SUET PUDDING, NO. 2.
1 cupful finely chopped suet,
1 cupful brown sugar,
1 cupful hot Vk'ater,
1 cupful raisins, chopped,
2 cupfuls flour,
2 teaspoonfuls baking powder,
1 teaspoonful each cinnamon, cloves and
nutmeg.
Steam from two to five hours; the longer the
better. Serve with lemon sauce.
Mrs. Angie Turner.
PUDDINGS 246
BLACK PUDDING, NO. 1.
1 cupful sugar,
1 cupful molasses or s\'rup,
1 cupful sweet milk,
lYi cupfuls flour,
6 ej^gs,
1 teaspoonful allspice,
2 teaspoonfuls cinnamon,
1^ teaspoonful cloves,
1 teaspoonful nutmeg",
1 teaspoonful soda.
Steam one hour.
SAUCE,—
1 large cupful sugar,
1 scant cupful butter,
1 ^^^-i well beaten.
Heat on back of stove.
Mrs. Ella Dodson.
BLACK PUDDING, NO. 2.
1 cupful molasses,
1 teaspoonful ginger,
Yolks of 2 eggs,
1 teaspoonful soda in cupful water,
2 cupfuls flour.
Steam one and one-half hours.
SAUCK,—
V2 cupful butter,
1 cupful powdered sugar.
Flavor with vanilla.
Whites of 2 eggs beaten stiff and added last of
all. Mrs. J. R. SHR[^^f.
CABINET PUDDINC;.
Use a plain, smooth mould with straight sides;
247 PUDDINGS
butter it thickly with cold butter. Stick all .
around it on the sides and bottom small slices of
French candied fruit, if wished; very rich; or Sul-
tana raisins and currants for a plainer puddino".
They may be placed in anv fancy shape. One-
half pound is sufficient for a three-pint mould.
Place slices of cake (spong-e cake is best) on the
layer of fruit; then fill the mould with alternate
layers of fruit and cake. Pour ov^er all a custard
made oi six eg"^s, one pint of milk, four table-
spoonfuls sugar. Steam the pudding either in. a
kettle of water over the fire, allowing the water
to come half v^^ay up the sides, or in a pan of
water set in the oven. Cook about fortv-five min-
utes. Test by running a knife down the center;
if no liquid adheres it is done. Bread may be used
instead of cake. Serve with jellv sauce made of
two tablespoonfuls sugar, one teaspoonful corn
starch, ove tablespoonful jelly, one pint water.
Cook a few minutes. Mrs. L. P. Ward.
RAISIN PUFFS.
2 eggs,
2 tablespoonfuls sugar,
4 tables]joonfu]s butter,
1 cupful sweet milk,
3 tablespoonfuls baking powder,
2 cupful s flour,
1 cupful raisins, seeded.
Steam one hour. To be eaten wliile hot vv^ith
sauce. K. M.^RDKN.
STFAMFD PUDDINC;.
2 cuptuls graham Hour,
2 cu])fuls seeded raisins.
PUUDINUS 248
1 cupful sour milk,
1 egg,
1 nutmeg,
1 teaspoonful soda,
1 teaspoonful cinnamon,
Yz teaspoonful cloves,
1 cupful molasses.
Steam 3^2 hours.
SAUCK,—
1 cupful sugar,
% cupful butter.
Add a teaspoonful Hour to the sugar; beat
until it creams; add boiling water and let boil two
or three minutes. NanniE S. GiFB^EN.
PUDDING, JOHN'S DELIGHT.
2 cupfuls bread crumbs,
V2 cupful finely chopped suet,
Yi cupful mola.sses,
1 cupful sweet milk.
1 cupful raisins;
^ teavSpoonful cloves,
1 teaspoonful cinnamon.
Pinch of salt,
1 teaspoonful soda dissolved in the milk.
Boil two hours. Serve with sauce made as
follows: Beat one-half cupful butter and three-
fourths cupful sugar to a cream. Just before
serving pour into it one cupful boiling water and
the well beaten whites of two eggs. This is suf-
ficient for six persons. N. J. Sloan.
BRKAD PUDDINC;, BOILE^R.
Soak aV)<)ut a (|uart of pieces of dried bread in
warm water until soft; add three well beaten
249 PUDDINGS
eg.^s, one cupful sugar, one cupful raisins. Mix
well. Boil in a bag or pudding mould an hour or
two. F. J. Alsip, Fresno.
GRAHAM PUDDING. NO. 1.
2 eggs,
1 scant cupful milk,
1 heaping cupful graham flour,
1 cupful chopped raisins,
% cupful molasses,
I teaspoonful soda, salt, cinnamon, cloves
and nutmeg.
Steam three hours.
SAUCK,—
1 cupful sugar,
1 beaten egg,
}4 cupful butter stirred to a cream with
sugar,
Grated rind of 1 lemon,
Juice of l4 lemon.
Beat thoroughly with sugar and butter, and
add five tablespoonfuls hot water, one at a time.
Keep hot but do not let boil.
Mrs. E). G. Chaddock.
GRAHAM PUDDING, NO. 2.
1 cupful creamy milk,
1 cupful molasses,
5^ cupful flour,
1^4 cupfuls graham flour,
1 cupful raisins,
% cupful currants,
1 teaspoonful soda,
^4 teaspoonful each cinnamon and cloves.
Steam two or three hours; serve with this
PUDDINGS 250
sauce: Mix two tablespoonfuls Hour with one-
half cupful cold water; add one pint boiling
water and g'rated rind of one lemon. Stir till it
boils, then add one-half cupful or more of vSUgar,
one tablespoonful butter, the juice of one lemon
and a little nutmeg. BLANCHE TURNER.
GRAHAM PUDDING, NO. 3.
IV2 cupfuls graham flour,
1 cupful seeded and chopped raisins,
1 cupful milk,
^3 cupful molasses,
% teaspoonful each of cinnamon, cloves
and allspice,
1 teaspoonful soda.
Steam three hours.
SAUCK,—
1 Vi cupfuls sugar,
]4 cupful butter,
^4 cupful water.
2^ eggs.
Grated rind and juice of lemon.
Heat in a double boiler but do not boil.
Harriet L. Nye, Oakland.
(xRAHAM FRUIT PUDDING.
1 J/2 cupfuls graham flour,
1 egg,
V2 cupful m'olasses.
1 cu])ful sweet milk,
V4. cuj)ful butter,
1 teaspoonful soda stirred in molasses.
Salt to taste,
1 teaspoonful cinnamon,
V2 teaspoonful cloves, nutmeg and allspice.
251 PUDDINGS
1 teacupful seeded raisins.
Put in covered dish and steam three hours.
SAUCE,—
1 cupful sug'ar,
2 tablespoonfuls butter,
1 tablespoonful corn starch,
1 pint boiling- water.
Cook until clear and flavor with salt and nut-
meg- to the taste. The pudding is good steamed
over and will keep well.
Mrs. E. L. Bruce, Kansas City.
BATTER PUDDING.
1 cupful milk,
1 heaping tablespoonful butter,
V2 cupful flour, sift twice,
3 eggs.
Put the milk in a double boiler. When hot, add
the butter. Let the mixture boil, then stir in the
flour slowly and beat hard with a spoon, until it
leaves the sides of the pan; then remove from
the fire and stir in g-radually the eggs, which
have been well beaten — the volks and whites to-
gether; add a pinch of salt. Continue to bieat the
batter until it is no longer stringv. The batter
may be left to stand awhile now, if it is neces-
sary. Turn into a warmed and greased dish and
baked in moderate oven 30 to 35 minutes. Should
puff up like pancakes. Serve with hard sauce.
Mrs. Charles B. Stone,
San iTrancisco.
CORN MEAL PUDDING.
Scald a cjuart of milk in a double boiler; stir in
slowlv one and one-half cu])fuls corn meal; rover
PUDDINGS 252
and let steam a few minutes; now beat in a table-
spoonful olive oil (Gower's), a handful chopped
nuts, a pint cold milk, a pinch of salt and a
sprinkle of nutmeg". Bake three or four hours in
a covered dish set in water.
Mrs. Amos Harris.
THE BANNOCK.
(A Nantucket Recipe.)
Scald a quart of fresh milk in a double boiler,
and turn gradually over one cupful corn meal,
stirvrell to avoid lumps; put over the fire again
and boil, stirring all the time until well thickened.
Remove and cool to blood warmth, then add five
well beaten eggs, two tablespoonfuls sugar and
a teaspoonful salt. Bake about three-quarters of
an hour in a buttered pudding dish. It will rise
in the dish and the top be a crisp brown when
done. Fine with cream.
A. E. Turner.
fk; puddinc;.
2 breakfast cupfuls of bread crumbs,
Yi pound figs,
% pound suet,
1 breakfast cupful milk,
1 teacu])ful fiour.
2 eggs,
^4^ pound sugar,
Nutmeg.
Chop the figs rather fine and put them in a
saucepan with the milk to stew for one-quarter
cf an hour. Put into a basin the bread, flour and
>.iet chopi^ed fine; also the sugar and a verv little
-iSS PUDDINGS
nutmeg- and mix them well. Add the figs and
milk, then the eggs well beaten and whisk all
thoroughly with a fork. Butter a basin or mould,
pour the pudding in; place in a saucepan contain-
ing a little boiling water and steam for one and
one-half hours. Serve with sweet sauce.
Margaret Darling.
FIG PUDDING, NO. 2.
^ pound suet, chop])ed fine,
^ pound bread crumbs,
% pound sugar,
2 pounds dried figs, chopped ver}^ fine,
4 pcrcrc
' '^ ^> f-. • - '
1 cupful milk.
1 cupful brandy,
Nutmeg,
1 teaspoonful baking powder,
2 tablespoonfuls flour.
Steam four hours in a a mould. Serve with
hard sauce flavored with vanilla and brandy. Kx-
cellent. Half the recipe is sufficient for six per-
sons. F. J. Alsip.
DRIED FK; PUDDINCi.
1 cupful l)read crumbs,
% teaspoonful cloves,
1 teaspoonful cinnamon,
H cupful chopped figs (slightlv floured).
% cupful sugar.
Mix; beat three eggs; add to them one-half
cupful milk and put with fig mixture; then add
two tablespoonfuls melted butter, one-half cup-
ful flour and one teaspoonful b?Jving powder.
Steam in cups one-half hour.
PUDDINGS 254
HARD SAUCE, -
^ cupful hiittor,
% cupful milk,
1 cupful powdered su^ar.
Cream i)utter with hand; add suj^-ar slowly,
then the milk very vslowlv. Flavor with nutme.ii^.
Mrs. W. D. Wilson.
DRIKD APRICOT ROLLY POLLY
PUDDING.
To one quart of flour add three teaspoon fuls
best bakings powder, aLso a pinch of salt; sift
flour: add a little lard and milk or water to make
a soft dou<^h. In a porcelain pan on the stove have
two quarts of boiling water; add two or three
cupfuls sujj^ar, ])inch salt, butter the size of an
G^^ and one teaspoonful orated nutmeg. Divide
the (lough into three parts, roll out thin and
spread fruit, much or little as you like; roll up
and pinch together and lay in pan of boiling
sauce. Place the pan in hot oven and bake rolls
till done.
DEKP PEACH PUDDING.
2 cujifuls Hour,
2 tablespoonfuls baking powder,
2 tablespoonfuls lard or butter,
1 teaspoonful salt.
Mix flour, baking powder, salt and lard, and
add water for a soft batter. Fill a deep pudding
dish with cut peaches and pour the batter over
the top. Cook for half an hour on the top of the
stove then for half an hour in the oven. Other
fresh fruit may be used in the same way.
A. APPLK(iARTH.
255 PUDDINGS
1 cupful sorghum molasses,
1 teaspoonfui soda,
Butter size of an egg,
Spices to taste,
4 cupfuls flour.
Bake slowly, till when pierced with a sliver it
will come out clean. Serve with sweet sauce.
Mrs. Laura Wildey.
BUTTKRMILK PUDDING.
^2 cupful sugar,
l4 cupful butter,
1 egg,
1 cupful buttermilk,
1 small teaspoonfui soda,
Flour to make as stiff as cake batter.
Add raisins or any kind of fruit and steam in
greased mould two hours. Serve with sauce
made as follows:
1 cupful sugar,
}4 cupful butter,
1 tables])oonful flour mixed with a little
water.
Stir all together and pour one pint of boiling
water over it and stir until it thickens,
Mrs. Charles Nelson.
APPLE AND BROWN BRKAD
PUDDING.
Take a pint of brown bread crumbs, a pint of
cho])ped apples; mix; add two-thirds of a cupful
of finely chopped suet; a cupful raisins, one egg,
one tablespoonful flour, one-half teaspoonfui salt.
Mix with one-half pint milk and boil in buttered
mould about two hours. Serve with lemon sauce.
Mrs. a. J. Mttchel.
PUDDINGS 256
DATE PUDDING.
1 cupful chopped suet,
1 pound dates cut in three pieces,
-yi cupful sugar,
2 teaspoonfuls yeast powder,
2 cupfuls Hour,
/^ teaspoon lul salt,
1 cupful milk.
The water must be boiling' when pudding is
put in. Boil two and one-half hours.
R. S. J.
APPLE PUDDING.
Fill a baking dish with sliced apples and pour
over the top a batter made of one tablespoonful
butter, one-half cupful sugar, one egg, one-half
cupful sweet milk, one cupful flour, in which has
been sifted one teaspoonful baking powder. Bake
in moderate oven until browii.
SAUCE,—
1 cupful butter,
1 cupful powdered sugar,
% cupful milk,
^A nutmeg.
Beatl)utter toacream; add the sugar gradually;
when it becomes light add the egg. Pour grad-
ually into it one-half cupful hot milk and beat
well. Serve at once.
Mrs. Geo. W. Clark.
CARROT PUDDINC;.
1 cupful each grated carrots and i)()tatoes,
1 cu])ful seeded raisins,
^57 PLDDINOb.
ONK, TYvO, THRKK FOUR PUDDING.
1 cupful butter,
2 cupfuLs su^air,
3 cupfuls flour,
1 cupful sour milk.
Bake in pan and serve with butter sauce —
1 cupful butter,
2 cupfuls sug"ar.
Beat to a cream, add two beaten eggs and thin
with boiling water. Mrs. Ward.
POTPOURRI.
1 pint stale bread crumbs,
^ cupful nuts,
^2 cupful dried cheese,
^ cupful milk.
Brown the bread crumbs. Mix nuts and cheese
after grating each together. Place a layer of the
bread in a baking pan, then a layer of the mix-
ture, alternating until all is used. Pour over this
the milk. Bake at once in a moderate oven.
QUEEN PUDDING.
1 quart milk,
1 pint finelv grated breadcrumbs.
1 cupful sugar,
Yolks of 4 eggs, beaten.
Grated rind of one lemon,
Butter size of an egg,
Bake until done; not watery. Spread over
pudding a layer of jelly, or nice jam. Beat the
whites of the four eggs stiff; slowly beat in one
cupful of sugar, to v^^hich has been added the juice
PUDDINGS 258
of out; lemon; pour this over the jam and return
to the oven to brown slij^htly. To be eaten cold
without sauce. Mrs. 2,. L. Ward.
QUEEN PUDDING, NO. 2.
Mix the volks of two ej^<i;"s with one cupful
bread crumbs, two cupfuls milk, one tablespoon-
ful suj^ar and a pinch of salt; add the well beaten
whites. Now make a lemon butter. Beat three
ej^-ui-s with one-quarter cupful butter, one cupful
sug-ar, the rind and juice of one and one-half
lemons. Mix together, set the saucepan in a pan
of water to cook. Put jnidding into a pudding
dish, cover with the lemon butter and bake until
set. Make merangue of whites of two eggs, a
little sugar and cover the top of pudding, brown-
ing a little. Mrs. Kate Marden.
LKMON PUDDING.
Cream together two cupfuls sugar and one
scant cupful butter; add juice and grated rind of
two lemons; the volks of six eggs, one pint milk,
or water, and six rolled crackers. Bake; make a
merangue with six whites of eggs and six table-
spoonfuls sugar, and slightlv brown.
Mrs. "J. M. Turner.
( )Ran(;k puddinct.
3 large oranges,
2 cupfuls light l)read crumbs,
2 tablespo(mfuls butter,
1 ^'2 small cupfuls sugar,
6 eggs.
Milk enoui-'h to moisten crumbs.
25V PUDDINGS
Soak crumbs in milk; cream butter and sugar,
and add the well beaten yolks of vsix eggs; stir
into the bread and milk; add grated rind of one
and juice of three oranges, and bake in a moder-
ate oven. Beat whites stiff, add plenty of sugar,
the grated rind of two oranges and a little juice;
spread over top and return to oven to brown.
Mrs. K. G. Chaddock.
CREAM SAGO PUDDING.
1 quart milk,
^2 cupful sago,
1 cupful sugar,
3 eggs.
Pinch of salt.
Soak sago in water fifteen minutes. Pour off
water and put into one quart of boiling milk;
cook until the grains of the sago are clear. Beat
yolks of eggs and three tablespoonfuls milk with
one cupful sugar. When off the stove add the
yolks and afterwards the beaten whites, add a
pinch of salt and vanilla flavoring. Serve hot or
cold with cream.
JOSEPHINK R. MiTCHEL.
SA(;0 PUDDING.
Cook one-third cupful of sago in one quart of
milk in double boiler one hour, or until the sago
is transparent. Stir in one-half teaspoonful salt
and one tablespoon ful butter. Beat one ii^g with
one-half cupful sugar, and stir into the sago.
Put the whole into a pudding dish and l)ake
about twenty minutes, or until it l)rowns. Serve
hot with butter or cream.
Semi 10 Ti'RNER.
PUDDINGS 260
TAPIOCA FRUIT PUDDING.
Soak one cupful tapioca in one quart of water
over night; add one cupful sugar, one cupful
seeded raisins, one pineapple sliced ver}' thin or
five apples pared and sliced thin. If needed, add
a little warm water. Bake one and one-half
hours. Beat whites of two eggs to a stiff froth;
add two tablespoonfuls of pulverized sugar,
spread over the pudding and brown. Serve with
cream. Mrs. A. P. Erickson.
TAPIOCA CRKAM.
Soak two tablespoonfuls tapioca in one
quart milk ov^er night; steam until clear in double
boiler; add a pinch of vsalt, one-half cupful sugar,
1 tablespoonful corn starch (moistened), volks of
three eggs, one teaspoonful vanilla, and cook
until thick. Put in pudding dish, cover top with
the stiffly beaten whites of the eggs and a little
sugar and set in the oven till a delicate brown.
Mrs. Marlowr.
TAPIOCA CUSTARD.
Soak four tablespoonfuls pearl tapioca over
night in two cupfuls water; add four cupfuls
milk and cook in double boiler until the tapioca
is clear; beat the yolks of four eggs, one cupful
sugar, one-half teaspoonful salt, four tablespoon-
fuls prepared cocoanut, four tablespoonfuls
water thoroughly and stir into the milk and
tai)i(>ca and cook a -few minutes, stirring all the
time, then pour into a pudding dish. Beat the
whites of the eggs, add a little sugar, spread on
to]) ot ])U(lding; add a sprinkle of cocoanut and
-^61 PUDDINGS
brown delicately in the ov^en.
Mrs. J. E. Turnkr.
CALIFORNIA SNOW.
Soak a teacupful pearl tapioca in just emmgh
water to be absorbed. Cook in one quart milk.
Shortl}'- before it is done add one-half cupful
suj^^ar and pinch of salt. It should be white and
creamy. Season delicately. Serve in flat sauce
dishes and place a half pear (canned) on each
dish and fill cavity with whipped cream.
A. E. T.
KISS PUDDING.
Add three tablespoonfuls corn starch, mixed
with three-fourths cupful cold milk to one quart
boiling" milk; boil five minutes, then whip in one-
half cupful su^ar and beaten yolks of four or five
ejj^g"s, one teaspoonful butter and flavor with
vanilla or lemon, or both. Pour into a bake pud-
ding dish, then beat the whites of the eggs to a
stiff froth; beat into them twothirds cupful of
sugar and pour over the pudding. Put in the oven
until lightly browned. If wanted very nice, saye
a little of the frosting to moisten the top of the
pudding and sprinkle cocoanut over the top to
make it look like snow.
Mrs. Z. L. Ward.
BREAD PUDDING.
1 quart milk,
2 cupfuls fine bread crumbs,
2 tablespoonfuls melted butter,
y^ teaspoonful soda in two teaspoonfuls
PUDDINGS 262
boiling water,
Four eggs, whites and 3^olks beaten sep-
arately.
Heat milk and bread crumbs on stove, then add
soda and yolks, putting whites in last.
SAUCE,—
2 cupfuls sugar,
^2 cupful butter beaten to a cream.
Add two- third cupful boiling water and just
before serving, one e^g. Mrs. Norris.
OLD FASHIONED RICE PUDDING.
To one quart of rich milk add two tablespoon-
fuls well cleaned rice, two tablespoonfuls sugar,
a grating of nutmeg and one-quarter cupful
seeded raisins. Stand pudding dish in oven, cook
slowly, stirring down the crust for the first two
hours, then allow a paper like crust to form.
Serve cold. Mrs. Turner.
CREAM RICE PUDDING.
Boil gently till quite soft three ounces rice, one
quart milk. When sufficiently cooked remove
from lire, add one-quarter pound sugar, one pint
cold milk; flavor with vanilla and a little nutmeg.
Pour the pudding into a large pudding dish or in
several small ones, and place in a moderate oven
until a light brown on top.
FLOATING ISLAND.
Beat the yolks of three eggs until verv light,
sweeten and flavor to taste; stir into a quart of
l)oiling milk. Cook until it thickens. When cool
pour into a low glass dish, whipthe whites of the
263 PUDDINGS
eggs to a vStiff froth, sweeten and set over a dish
of boiling water to cook. Take a tablespoon and
drop the whites on top of the cream, far enough
apart so that the "little white islands" will not
touch each other. By dropping little specks of
jelly on each island a pleasing effect will be pro-
duced.
CHOCOLATK PUDDING, NO. 1.
Stir four tablespoonfuls grated chocolate and
three-quarters cupful sugar into a quart boiling
milk. When it is beaten smooth add the yolks of
five eggs and two tablespoonfuls of corn starch
dissolved in a little milk. Stir until it thickens
and flavor with vanilla. Pour the mixture in a
pudding dish and bake until well set. Beat the
whites of five eggs very light, add five table-
spoonfuls vSUgar and spread over the top. Bake
to a delicate brown; also good cold.
Mary J. HallECK, Madison, Wis.
CHOCOLATE SOUFFLE.
One cupful milk, brought to boiling point; mix
two tablespoonfuls Imtter with one-half cupful
flour. Stir this into the boiling milk; takeoff the
stove and stir in three tablespoonfuls chocolate
and the yolks of five eggs. Beat the whites verv
stiff and add mixture. Grease a pan with butter
and pour it in. Set in another ])an of hot water
and bake in a moderate oven half an hour. Fat
with cream or custard sauce.
CHOCOLATE PUDDING, NO. 2.
2 l)reakfast cupfnls milk,
PUDDINGS 264
% breakfast cupfuls bread crumbs,
1 breakfast cupful sugar,
5 eggs (yolks and whites beaten separateh),
4 tablespoonfuls grated chocolate.
Heat milk, sugar and bread crumbs in a sauce-
pan and when hot add the yolks of the eggs and
the chocolate. When scalded take from the fire
and stir in the whites of the eggs. Put in a
pudding dish and bake.
A. Applegarth.
CHOCOLATE CRKAM PUDDING.
Put two ounces of chocolate into a double
boiler. When melted add pint hot milk and one-
half cupful sugar; stir until thoroughly mixed,
then add teaspoonful vanilla. Moisten two table-
spoonfuls corn starch, add to the milk; cook
until smooth and thick. Now stir in the well
beaten yolks of four eggs; turn this into the serv-
ing dish. Beat the whites of the eggs until the\'
are light; add four tablespoonfuls powdered
sugar and beat until stiff and light; place over
the pudding, dust thickly with powdered sugar
and stand the dish on a board in the oven until
it is a golden brown. Mrs. RorER.
LKMON DUMPLINGS.
1 ])int fiour,
l^ teas])<K)nful soda,
1 teaspoonful cream tartar.
Sift together: mix with one cupful milk or
water.
SYRUP,—
V2 cupful molasses,
1 Yi cupfuls sugar,
265 I'UDDINGS
2 cupfuls water,
2 lemons sliced thin.
Let syrup come to boil, drop in dumplings and
cook fifteen minutes. Mrs. C. H. Norris.
LEMON ROLL.
^ pound Hour,
6 ounces lard or drippings,
Juice 1 large lemon,
1 teaspoonful flour.
Sugar to taste.
Make the above proportions of flour and lard
into a smooth paste and roll it out to the thick-
ness of one-half inch; squeeze the lemon juice,
strain it into a cup and stir a teaspoonful of flour
into it; add sugar to taste. Spread it over the
paste, roll it up, secure the ends, tie the pudding
in a floured cloth and boil two hours.
^ AsKNETH E. Turner.
RAISIN AND RICE PUDDING.
1;^2 cupfuls best rice,
1 cupful seeded raisins,
Wash the rice thoroughly, put in porcelain pan
and cover wnth cold water; add salt to taste, also
the cupful raisins and boil slowly until well done.
To be eaten with sugar, cream and nutmeg sauce.
It is delicious. Pacific Fruit World.
STRAWBERRY PUDDING.
(or Pudding with Strawberry Sauce.)
The pudding is made after cottage or three-
egg sponge cake recipe. Cottage pudding is
PUDDINGS 266
steamed one hour.
1 cupful sugar,
^ cupful butter,
1 cupful sweet milk.
2 cupfuls flour;
1 heaping teaspoonful baking powder,
1 beaten egg.
Any flavor.
The sauce is the principal thing. Set a bowl
into top of teakettle which boils gently. It must
not do more. Into the bowl put one cupful sugar,
one-third cupful butter; break over that an egg.
The steam should never be hot enough to cook
the egg, only soften the butter and sugar. As it
begins to melt, take an egg beater and whip till
froth3% then whip that into a quart of washed,
drained and mashed strawberries, setting over
the teakettle again that the sauce may be served
hot. This is fine. Mrs. Frank Lyman.
TRANvSPARENT PUDDINC;.
8 eggs,
'/2 pound sugar,
14 i^ound 1)utter,
A little nutmeg.
Beat eggs very light and put into a stt \vi)an
with the sugar and butter over a moderate fire.
Stir until it thickens and set away to cool. Line
a pudding dish with a rich paste and pour in the
mixture when cooled. Bake in a moderate oven.
It will cut light and clear. You may add candied
orange and citron to the mixture, if you like.
MOTHER EVK'S PUDDINC;.
If vou like a good pudding, observe what vou're
taupfht.
267 PUDDINGS
Take six fine, fresh e^gs, when twelve for a
groat (8c),
And of the same fruit that E)ve had once chosen,
Well pared and well chopped, at leavSt half
a dozen.
Six ounces of bread without any crust;
The crumbs must be grated as small as the dust;
Twelve ounces of raisins, from stones you must
sort.
Lest they break out your teeth and spoil all your
sport.
Five ounces of sugar won't make it too sweet;
Some salt and a nutmeg will make it complete.
Three hours let it boil, without hurry or flutter,
And then serve it up without sugar or butter.
pRRSNO Chamber of Commrrcr.
STUFFED APPLFS.
Take large green apples, pare and core liber-
ally; chojj finely some seeded raisins with a small
piece of butter, fill and sprinkle a small quantity
of sugar on top. Tie up each apple in a thin water
paste securely in a cloth and plunge into boiling
water and cook two hours. Serv^e at once with
plain butter sauce or cream.
FrRvSno Chamber of Commercp:.
BOILFD GINGFR PUDDING.
Shred finely one-half pound beef suet, mix with
it two cupfuls flour, one tablevspoonful ground
ginger; one cupful molasses, one pound raisins
chopped small, two eggs, a little salt and as
much warm milk as will moisten the whole. Put
the mixture into a buttered basin, and having tied
PUDDINGS ' 268
a cloth over it securely, boil for four hours.
FrEvSno Chamber of Commerce.
RAISIN CUSTARD
Sweeten one pint of milk with sug^ar to taste,
grate in a half lemon rind, stir in three well
beaten eo\<4"s. Line a buttered mould or basin with
raisins. Spread some slices of sponge cake in
layers, with raisins sprinkled between. Pour over
the custard, lay on top a sheet buttered paper,
tie a cloth securely on and boil gentlv for one
hour.
Fresno Chamber of Commerce
COCOANUT PUDDING.
Put one-half pound dessicated cocoanut or
g-rate a large one with the brown skin pared off
into a pudding dish. Break in pieces six small
sponge cakes; over these pour one quart boiling
milk with one tablespoonful butter melted in it:
add four tablespoonful s sugar. Let it stand an
hour covered close. Mix one pound raisins with
four well beaten eggs and bake in a slow ov^en.
This is delicious, either hot or cold.
Fresno Chamber of Commerce.
PLAIN R()LLY POLLY PUDDING.
Take one-half ])ound shredded beef suet, mix
with three breakfast cupfuls flour, sifted with
one teaspoonful baking powder and a pinch of
salt. Mix with water to a rather stiff ])aste. Roll
out, sprinkle with one pound seeded raisins, roll
uj), folding in ends neatly, tie up in a scalded and
Honred cloth, plunge into boiling water and cook
269 PUDDINGS
steadily for two hours. Serve with plain sweet
sauce or cream.
pRESNo Chamber of Commerce.
BAKKD RAISIN PUDDING.
Put eig^ht ounces of drippings into a basin;
warm it and work in one pound of flour mixed
with one teaspoonful of baking powder; add one
teaspoonful ground mixed spice, one ounce
candied lemon peel cut up small, four ounces
moist sugar and six ounces seeded raisins. Mix
them well and make the whole into a paste by
adding two eggs beaten up in one teacupful of
milk. Turn the mixture into a well-greased tin
or dish, put in a moderate oven and bake for an
hour. When done, take it out, turn the pudding
out of the tin or dish, sprinkle it over with caster
sugar and vserve.
Fresno Chamber of Commerce.
MINUTE PUDDING.
1 quart milk,
1 pint flour,
3 eggs,
% teaspoonful baking powder.
Put milk in a double boiler with a teaspoonful
salt. When boiling stir in flour v^ith baking
powder slow^lv; add the well beaten eggs, stir
thoroughly and remove from fire. Put in a small
greased mould or large bowl for a few minutes.
When ready for the table invert on a large plate
and remove mould. Serve with cream sauce.
M. L. Parkhitrst.
PRUNK PUDDING, NO. 1.
Heat a pint of milk to polling j)oint, then stir
PUDDINGS 270
in o-radiutUy a little cold milk in which has been
rubbed smooth a heapin<^ tablespoonfiil corn-
starch; add siig^ar tosuit taste, yolks of three ej^o^s
well beaten, one teavSpoonful butter and a little
jj'rated nutmeg. Let this come to a boil, then
pour it into a buttered pudding dish, first adding
a cupful stewed prunes with stones taken out.
Bake fifteen or twentv minutes. Center with
meringue made from whites of eggs and sugar;
return to oven and brown. Serve wath cream or
the juice from stewed prunes.
Mrs. Roy R. Gtffkn.
PRUNE PUDDING, NO. 2.
Stew one pound French prunes until tender in
as little water as possible. Remove the pits and
put the prunes through a colander. Beat the
whites of four eggs, until very stiff, add three
tablespoonfuls of vanilla; then beat into this the
prunes. Put in buttered pudding pan and bake
about ten minutes in a moderate oven to a deli-
cate brown. Serve with whipped cream flavored
with vanilla and sweetened.
WEDDING CAKE PUDDING.
1 cupful molasses,
^ cupful butter,
1 cupful sweet milk,
1 teaspoonful soda,
2 teas])oonfuls salt,
4 cupfuls flour,
1 cupful raisins,
Yz cu])ful chopped almonds or walnuts.
Steam three hours.
271 PUDDINGS
sAuci:,—
1 cupful su^ar,
^ cupful butter well beaten,
1 egg,
1 glass of wine,
1 glass of boiling water.
Steam five minutes.
Mrs. R. C. WYvSINGEr.
STRAWBERRY PUFF.
1 box strawberries,
1 cupful sugar,
2 eggs, whites only.
Wash and drain the strawberries. Beat the
eggs to a stiff froth; add the sugar and the
mashed strawberries and beat for an hour — it will
repa\^ you. Pile on a glass dish and serve with
cream. M. L. Parkhurst.
CARAMFL PUDDING.
1 quart milk,
4 eggs,
1 cupful sugar.
Put milk in double boiler and add the eggs
well beaten. Put sugar into a frying pan and stir
constantly until melted; do not let it boil, do not
add water. Pour when melted into the boiling
milk and eggs gradually and carefully, stirring
it. Then add two tablespoonfuls corn starch
previousl}' wet and made smooth with a little
water. Set away to cool in a mould, if you like.
Serve with cream sauce.
PRUNF PUDDING OR WHIP.
One pound of prunes stewedin smallest quantitx'
1>UDDIN0S 272
water possible. Stone; rub through a colander.
One scant cupful powdered sugar, whites of three
eggs, one teaspoonful cream tartar. This may
also be browned in the oven if one prefers. "Make
a sauce of one and one-half pints milk, yolks
three eggs, four tablespoonfuls sugar; flavor
with vanilla. This pudding is very nice served
with cream. Mrs. Norrts.
PRUNE PUDDING, NO. 3.
Stew prunes and pit them. Chop walnuts and
currants, as much of both together as of prunes.
Add juice of one-half lemon. To three cupfuls of
mixture add the beaten white of one egg. Serve
with whipped cream.
Mrs. Dahlgren.
SAGO AND FRUIT.
^2 pound rhul)arl),
6 ounces sugar,
% pound sago,
2 teacupfuls water.
Peel and cut the rhubarb in very small pieces
and put it to boil with a teacupful water for ten
minutes. Wash the sago and soak it for ten min-
utes in a teacupful warm water, then add it and
the sugar to the rhubarb; allow it to boil ten
minutes longer, stirring occasionally and pour it
into a mould which has been wet with cold
water. Turn out when cold and serve with cream.
Margaret Darling.
DELICATE PUDDING.
1 cupful water,
273 PUDDINGS
1 cupful fruit juice,
. Sug-ar to taste,
A little salt,
3tablespoonfuls corn starch.
Boil water and fruit juice. Wet cornstarch in
a little cold water and stir into the boiling syrup
and cook ten minutes. Add the sugar and salt.
Beat whites of egg's and stir into the mixture.
Turn out into a mould. Serve with a boiled
custard made with the yolks of eg'gs.
Mrs. C. H. Norris.
SNOW PUDDING.
1 quart boiling milk,
% cupful sugar,
2 heaping- tablespoonfulscorn starch moist-
ened with a little cold milk.
Add to hot milk and cook a few minutes in
double boiler; add whites of three eggs. Pour
into mould. Serve cold with sauce made of yolks
three eggs, one pint milk and sug-ar; flavor to
taste. S. A. Tttrnkr.
CORN STARCH CUSTARD.
To one quart milk heated in double boiler, add
two tablespoonfuls corn starch moistened with
cold milk; add to that the yolks of six eggs^
flavor and mould. Serve with the whites of the
eg-g-s beaten stiff, sweetened to taste, and three
cupfuls apple sauce whipped together.
Mrs. Yost.
COLD CHOCOLATE PUDDING.
Soak one ])ackage gelatine in one cupful milk
PUDDINGS 274
one-half hour; mix one cupful grated chocolate
with 1 14 cupf uls milk and heat, and add the g^el-
atine before removing- from the fire, then strain
and let g-et cool. Then stir in the yolks of six
eo^t^s well beaten with one cupful sug"ar and lastly
the whites beaten stiff. Put on ice or make the
nitrht before. Serve with whipped cream.
Mrs. Kate Harden.
CHOCOLATK BLANC MANGE.
1 quart milk, using" part water if neces-
sary.
2 large talilespoonfuls sugar,
4 large tablespoonfuls corn starch,
3 tablespoonfuls ground chocolate.
Moisten the corn starch and chocolate with
cold water and add the milk when boiling. Stir
constantly until it forms a custard. Flavor and
pour in a mould. Serve with cream.
Tabitha C. HarrIvS.
ANNA COFFIN'S PUDDING.
Pound or roll twenty crackers fine; pour over
them three pints scalding milk; when the mixture
is cool add one-half pound sugar, or one cupful,
and one cupful butter creamed together; add a
little salt and nutmeg and two cupf uls cooked
seedless raisins. Lastly, add ten well beaten
eggs. Pour into a buttered dish and bake about
one hour and a cpiarter. Serve with a sweet
sauce, hard or liquid. A. E. Turner.
brp:ad pudding.
275 PUDDINGS
1 cupful sugar, »
3 cupf uls milk,
1 cupful seedless raisins,
1 cupful bread crumbs.
Bake and serve cold with whipped cream.
Mrs. S. a. Yost.
FRUIT PUDDING.
Three-fourths box Cox's gelatine dissolved
in one-half pint cold water. Let it stand two
hours, then add one pint boiling water, juice two
lemons, two cupfuls sugar, one cupful wine or
juice of some fruit; strain; and when beginning
to harden, stir in the following fruits cut in small
pieces:
2 oranges,
2 bananas,
6 figs,
9 dates,
10 English walnuts.
Pour into moulds. Serve with whipped cream,
flavored. Mrs. J. R. Shrum.
SEA FOAM.
Boil a pint of water, add two tablespoonfuls
corn starch dissolved in a little cold water and
cook until clear. Stir into it the beaten whites of
four eggs; flavor, and when cold, serve with
whipped cream, sweetened.
Mrs. W. E. Marden.
PINEAPPLE SPONGE.
3>}4 cupfuls scalded milk,
}4 cupful cold milk.
PUDDINGS 276
yi cupful corn starch,
^ teavSpoonful salt,
% cupful sugar,
yi teaspoonful lemon juice,
1 can grated pineapple, or 1^ cupfuls,
Whites of 3 or 4 eggs.
Mix sugar, corn starch and salt in bowl; mix
smooth with cold milk. Stir this into the scalded
milk and cook about ten minutes. Then add
lemon juice and grated pineapple. Beat whites
of eggs to a firm froth and fold them into
the pudding. Pour into moulds or cups, and when
cold turn out and serve with custard sauce.
(With other fruit use water instead of milk and
two teaspoonfuls of lemon juice.)
Miss Kmma Barnet.
KASY LKMON SPONGE.
2 tablespoonfuls corn starch,
1 cupful sugar,
2 lemons,
2 cupfuls boiling water,
2 or 3 eggs.
Take two tablespoonfuls corn starch and two
cupfuls sugar; moisten with cold water, then stir
in two teacupfuls boiling water and boil a few
minutes in double boiler. Add the juice of two
lemons. Beat the whites of two eggs (or three)
to a stiff froth, then beat into mixture in pan, re-
moving it from the fire. When well beaten pour
into mould. Turn out next day and serve with
cream, or thin custard made with the 3^olks of
eggs. Margaret Darling.
ORANGK CREAM.
Yolks 4 eggs.
277 PUDDINGS
1 tablespoonful water,
1 cupful sugar,
Juice 3 oranges.
Let boil till it thickens. Beat the whites to a
stiff meringue, adding a tablespoonful of sugar,
and add half to the cream and put the rest on
top. Set in the oven for a few minutes and serve
cold. This is a fine filling for pie or cake.
K. Harden.
RUSSIAN CREAM.
One-half box gelatine; pour over it cold water
and soak fifteen minutes; one quart milk; beat
yolks four eggs and cupful sugar together, add
a little salt. Mix with milk and put with gelatine;
boil ten minutes, until it separates, stirring con-
stantly. Stand twenty minutes, when add beaten
whites. Mrs. C. H. Norris.
DANISH PUDDING.
^4- cupfuls pearl tapioca (soaked),
1% pints boiling water,
% cupful s;ugar,
^ glassful currant jelly.
Salt.
Put tapioca in double boiler with boiling water
and cook one hour or until soft and transparent,
stirring often. Add the j^Wy, sugar and salt and
stir until jelly is dissolved. Pour into a glass
dish and serve ver)^ cold with sugar and cream.
Half a cupful lemon juice or any acid fruit juice,
or one cupful canned fruit may be used instead of
jelly. In summer use one ])irit ripe berries.
Mrs. C. H. Norrls.
PUDDINGS 278
PUDDING.
4 eggs,
4 tablespoonfuls sugar,
2 tablespoonsful boiling water,
1 lemon, juice and rind.
To the beaten yolks add the other ingre-
dients; let it simmer on stove until it thickens.
Add beaten whites last. Miss Murray.
MARSHMKLLOW CREAM.
First dissolve one tablespoonful of gelatine into
one cupful boiling water; when dissolved pour
very slowly over the stiff beaten whites of four
eggs; then one cupful sugar, one teaspoonful
lemon extract and beat hard about thirty min-
utes. Mrs. Waterman.
AMBROSIA.
Peel three juicy oranges, remove seeds and
slice. Fill a glass dish with alternate layers of
oranges, peaches and bananas. Sprinkle each
layer well with sugar. Beat the whites of four
eggs stiff; add a scant half cupful of sugar and
pour over the top. It is well to prepare this about
an hour before serving.
TUTTI FRUTTI.
Make thin sponge cake, and when cool spread
canned peaches or fresh strawberries over.
Sprinkle with sugar, and a half hour before serv-
ing cover with whipped cream.
Mary C. Polhemus, Oregon.
279 PUDDINGS
ORANGE BLANC MANGE.
1 quart milk,
3 eggs,
/^ cupful sugar,
3 tablespoonfuls corn starch,
6 oranges.
Cook in a double boiler the milk, sugar and
corn starch, rubbing the latter into a little water
until smooth. Peel, seed and slice the six oranges,
put them in a deep glass dish; pour the custard
when stiff and clear onto them. Whip the three
whites of the eggs, add a tablespoonf ul fine sugar
and spread over the top. Set in a cool place to
chill. M. L. P.
ORANGE QUARTERS.
Peel and quarter oranges and remove the seeds.
Make a syrup of a pound of sugar to a pint of
water; let boil to a cand3dng point. Dip the or-
anges in the syrup, put on a seive to dry, then
heap on a dish.
LEMON PUDDING.
Dissolve four tablespoonfuls corn starch in a
little cold water and pour over it two cupfuls
boiling water. Let it cook five minutes; remove
from the fire; stir into it two cupfuls sugar, a
tablespoonf ul butter, juice two lemons with a
little grated peel andtheyolksof two well beaten
eggs. Pour into pudding dish; bake fifteen min-
utes, then cover top with beaten whites mixed
with two tablespoonfuls vsugar, and brown.
PUDDINGS 280
ORANGE CUPS.
Take as man)' orang^es of medium size as are
needed to serve for one meal. Make a small open-
ing in the stem end and scoop out the center.
Make an orange jelly out of the contents, not
quite as firm as you would make it for moulding-.
Place these orange cups in cool place, also the
orange jelly. When ready to serve, fill the cups
with the jelly, place a large spoonful of whipped
cream on each. These cups can also be filled with
cubes of pineapple, candied cherries, chopped
Eng^lish walnuts or any fruit desired, always
adding- the whipped cream.
ICED RICE PUDDING.
3^2 cupful rice,
1 pint cold water,
2 cupfuls milk,
3 well beaten eg-gs,
Yi cupful sug-ar,
1 pint cream.
Pour the cold water over the rice with a pinch
of salt and cook steadilv for thirty minutes
after it begins to boil. When all the water has
boiled away add the milk; cook in a double boiler
until very soft. When no milk remains rub
through a seive, put back in the boiler; thicken
with three well beaten eggs, Y^ cupful sug^ar,
flavor with vanilla and set in a cool place. Whip
a pint of cream, add to thepuddinor and freeze as
you would ice cream.
Lor Nasburci, Oregf)n.
PEACH PUDDING.
Rub two cupfuls canned ]>eaches through a col-
281 PUDDINGS
ander and cook for three minutes in a syrup made
by boiling- a cupful of the peach syrup and a cup-
ful of sugar tog-ether. Place the pan containing
peaches and syrup into another of boiling water
and add half package of gelatine that has been
dissolved in half cupful cold water. Stir for five
minutes till gelatine is thoroughly dissolved.
Take from fire and add whites of four eggs that
have been whipped to a stiff froth. Beat till it
commences to harden. Set on ice.
Mrs. Roy R. Giffen.
TAPIOCA JKLLY.
One cupful best tapioca put to soak with a pint
cold water; when soft put in a saucepan with
one cupful sugar, the rind and juice of one lemon,
a little salt, one pint more water; stir until it
boils; turn in a mould; set to cool; add one glass-
ful wine if desired. May use orange instead of
lemon. Arrow root or sago may be used in the
same way.
WHIPPED CREAM.
One pint sweet cream sweetened to taste, one
teaspoonful vanilla or other flavoring. Put the
cream in a bowl and beat with a wheel egg beater
until thick, then sweeten and flavor. The cream
will beat better if cold. The whites of two or
three eggs beaten to a stiff froth may be added.
This makes a delicious dessert. Different jellies
or fruit may be served wnth it.
FRUIT JELLY.
1]4 cupfuls sugar,
PUDDINGS 282
1 small can pineapple,
3 lemons,
% teaspoonfulOr<?eatsyrup(Borello keeps
it.),
3^ teaspoonful Grenadine (Borello keeps
it.),
1 teaspoonful pineapple syrup,
1 tablespoonful raspberry syrup,
1 quart water,
yi pound candied fruit,
Yz cupful blanched almonds,
1 packag"e gelatine.
Soak the uncolored gelatine half an hour then
dissolve in boiling water, to which add juice of
lemons and sugar. Divide this into two parts;
add the colored gelatine to one part and into this
put the raspberry syrup and almonds. To the
rest of the gelatine add the other ingredients
also juice from can of pineapple. Cut fruit into
slices and when the gelatine begins to harden
drop them in. Mrs. Mattel
Pastry.
Mrs. J. W. Slater.
"There's wisdom under the lift of the pie lid."— Lucullus.
It is a poor pie crust that will not grease its
own pan, therefore plent}^ of shortening should
be Uvsed to make the crust tender and flaky.
Nothing- is so good as pure cream for shortening,
but butter or lard may be substituted. A small
pinch of baking powder adds greatly to make the
lightness and delicacy of the crust. Milk is to be
preferred to water — as cold as possible. Mix
with a fork and be sure not to make it too wet
or too dry. Handle as delicately as possible and
(juickly.
APPLE PIE.
Take four or five tart apples. Slice in rather
large pieces; one cupful sugar. Line pie tin with
good crust, sift in a little flour and about half of
the sugar. Mix them well together and pack the
apples in closely, then scatter the rest of the
sugar over them, drop in a few lumps of butter
and one teaspoonful cinnamon ; wet the edges and
put on the upper crust; bake in a sharp oven.
Miss Grace Wilson, Petaluma.
PASTRY 284
BAR BKRRY TART.
Make a nice rich pie crust; roll quite thin and
cut in rounds, on the rounds pour a lar^e table-
spoonful of the following- mixture: One coffee
cupful stoned and chopped raisins, one piece cit-
ron size of a dollar, the juice and grated rind of
one lemon, one egg, one cupful sugar, pinch of
salt; mix thoroughly. After putting mixture on
pastry wrap it together, thus making a little
turnover. Do not cut any vent in the dough, but
press the edges firmly together so not a drop can
escape.
Mrs. a. N. Lynes, Santa Barbara.
CHESS PIE.
(For Two Pies.)
5 eggs,
^ cupful butter,
1 cupful sugar,
Lemon flavoring is best.
Beat eggs and sugar together until they are a
perfect froth; beat butter well also; now quickly
add these and flavoring. Bake in inch deep pie
plates ready lined with crust. When baked cover
with white of eg^ beaten to stiff froth and
brown slightly. Cut into pieces while hot and
put on plates it is to be served on; if this is not
done the pie w\\\ be heavy and soggy.
Mrs. "J. H. B. Harris.
CUSTARD TARTLETS.
Line some round tartlet pans with good puff
])aste. Eill them with a custard made as follows:
Four tablespoonfuls sugar, and two level table-
285 PASTRY
Spoonfuls butter rubbed to a white cream; add
the yolks of four eggs that have been well beaten,
two scant tablespoonfuls of flour; mix well and
add one and a half cupfuls milk. Stir all well to-
gether and pour into a double boiler and cook
until a smooth, thick cream, but do not allow to
whey. It is best to bake the shells first. Fill the
shells with the custard, cover with a meringue
made of the beaten whites of eggs, four table-
spoonfuls powdered sugar and one tablespoonful
vanilla. Beat all together until perfectly white
and dry. Set in the oven until the meringue is
daintily colored.
Mrs. Wylie M. Gifpen.
CREAM PUFFS.
Melt one-half cupful butter in a cupful hot
water and while boiling beat in one cupful flour;
take from fire and when cool stir in three eggs,
one at a time, without beating them; drop the
mixture in tins in small spoonfuls and bake in
moderate oven.
FILLING,—
V2 cupful milk,
2 eggs,
4 tablespoonfuls flour,
Sugar and flavor to taste.
Beat the eggs and sugar. Stir in the milk and
flav^oring and when it comes to a boil stir in the
flour mixed with a little milk, cool and fill the
puffs, opening them a little.
Mrs. Ruth Hoag.
CUSTARD PIF.
(In a Hurry.)
2 cupfuls milk,
PASTRY 286
•>i cupfuls sug-ar,
2 eggs,
2 tablespoonfuls flour,
Pinch salt,
Sprinkle each nutmeg and cinnamon.
Braize the flour and milk; add the well beaten
eggs, sugar and spices and strain into a
thickly buttered pie tin. Bake in a moderate oven
until the custard is set and slightl}' brown on top.
Antionette p. Harris.
CRANBERRY AND RAISIN PIE.
1 cupful cranberries, I cupful raisins,
chopped together,
1 cupful sugar,
>2 cupful water,
1 tablespoonful flour,
1 teaspoonful vanilla,
Pinch of salt.
Mrs. O. p. Kenyon. Rhode Island.
LEMON CHEESE CAKES.
1 pound sugar,
% pound butter,
6 egg"s, leave out whites of 2.
Peel of 2 lemons, juice of 3.
Put all in a double boiler and stir until dis-
solved and begins to look like hone3\ It will keep
for weeks if put in a an air-tight jar. Line small
tins with rich pastry and fill with this mixture.
Half the quantity of eggs will make it very good.
Mrs. Robert E. Goode.
CHOCOLATE CREAM PIE.
Beat to a cream half a cupful butter and one
287 PASTRY
and one-quarter cupfuls powdered sugar; add
two Well beaten eg^gs, two tablespoonfuls wine,
half cupful milk and one and one-half cupfuls
sifted flour, with which has been mixed one and
one-half teaspoonfuls baking powder. Bake this
in four well buttered deep tin plates for about fif-
teen minutes in moderate oven. Put half pint milk
in a double boiler on the fire; beat together the
yolks of two eggs, three tablespoonfuls powdered
sugar and a level tablespoonful flour; stir this
mixture into the boiling milk, beating well; add
one-sixth teaspoonful salt and cook fifteen min-
utes, stirring often. When cooked flavor with
one-half teaspoonful vanilla. Put two of the
cakes on two large plates, spread the cream over
them and lay the other two cakes on top. Beat
the whites of two eggs; beat into them one cupful
powdered sugar, one teaspoonful vanilla. Shave
one ounce chocolate and put it in a small pan
with two tablespoonfuls sugar and one spoonful
boiling water. Stir over a hot fire until smooth
and glossy; now add three tablespoonfuls cream
or milk and stir into the beaten eggs and sugar.
Spread on the pies and set away for a few hours.
Mrs. Helen A. Wulfp, Colusa.
WHIPPED CREAM PIE.
Line a pie tin with a rich crust and bake
quickly in a hot oven. When done spread with a
thin layer of jelly or jam, then whip one cupful
rich sweet cream until it is as light as possible.
Sweeten with powdered sugar to taste and flavor
with vanilla. Spread cream over the jelly or jam
and set in a cool place till time to serve.
Helen A. Wulpf, Colusa.
PASTRY 2S8
CHOCOLATE PIK, NO. 1.
4 tahlespoonfuls grated chocolate.
1 pint cold water,
Yolks 2 e^<j^s,
6 tablespoonfiils sugar,
2 tahlespoonfuls corn starch.
Stir the chocolate and corn starch together
with a little of the water until smooth; add re-
maining- water gradually, then add sugar and
volks of eggs, a pinch of salt, teaspoonful vanilla.
Cook until it thickens in a dish set in hot water.
Bake the crust, pour in the chocolate. Make a
mering-ue. spread on top and brown. One pie.
"Excellent. MRvS. Hklen Ramsey.
CHOCOLATE PIE, NO. 2.
2 cupfuls sweet milk,
1 cupful sugar,
1 cupful g-rated chocolate,
Yolks 2 eggs,
2 heaping- tahlespoonfuls corn starch.
Cook by heating milk in double boiler and
])utting ingredients in; cook until it thickens.
Bake a rich crust, spread the mixture in, whip
the whites of egg's with two tahlespoonfuls sug-ar.
Put on top of pie and brown.
Carrie Elder.
COCOANUT PIE.
iSlix six ounces of butter with same of sugar;
add two teaspoonful s lemon juice, beaten yolks
four eggs, one-half pound cocoanut and lastly the
whites of four eggs. Bake in one crust.
MiSvS Stella Smythe, Fresno.
289 PASTRY
CREAM PIE.
Scald one pint milk in a double boiler, wet
one even tablespoonful corn starcri in a little milk;
add the yolks of three eggs and one tablespoonful
sugar; beat with an egg beater until very light,
then stir into the scalding milk; flavor with lemon
and let cool. Line a pie plate with a rich crust
and bake. Then fill with the cream and make a
meringue of the whites of the three eggs; beat
with two tablespoonfuls powdered sugar; cover
the top of the pie with this and put in oven to
brown. Mrs. Geo. W. Clark, Ohio.
HAJ^LEQUIN PIE.
Prepare a nice dried apple sauce, line the pie
tin with good crust and fill half full with the
sauce, on top of which place the following mix-
ture, sufficient for one pie: One teaspoonful but-
ter, one-half cupful sugar, juice and grated rind
of one lemon. Bake until the crust is done and
make meringue of whites of eggs; place on top
and brown slightly in oven. Tested and good.
Helen A. Wulff, Colusa.
LEMON PIE. NO. 1.
1 cupful sugar.
Yolks three eggs,
Stirred to a cream.
1 tablespoonful flour.
Grated rind and juice 2 lemons,
1 coffeecupful milk.
Bake with under crust; make a meringue of
the whites of eggs and spread on pie.
Mrs. D. S. Hallock.
PASTKV 2V0
LEMON PIE, NO. 2.
Take a deep dish, ^rate into it the outside of
the riiid of two lemons, add to that one and one-
half ciipfuls white sugfar, two heaping- tablespoon-
fuls unsifted flour, or one of corn starch. Stir it
well together and add the yolks of three well-
beaten eggs; beat this thoroughly, then add the
juice of the lemons, two cupfuls water and a
piece of butter the size of a walnut. Set this on
the fire in another dish containing boiling water
and cook until it thickens and will dip up on the
spoon like old honey. Remove it from the fire and
when cooled pour it into a deep pie tin lined with
pastry; bake, and when done have ready the
whites beaten stiff with three small tablespoon-
f uls of sugar. Spread this over the top and return
to the ov^en to brown slightly. This makes a large
deep pie and very superior.
MRvS. Geo. Clark.
LogUAT PIE.
Line deep pie tin with rich crust; fill with
loquats which have been peeled, seeded and all
hard core removed. Pour over them a heaping
cupful sugar which has been mixed with one
tablespoonful flour and a very small amount but-
ter. Put on upper crust and bake slowly about
one-half hour.
Mrs. Jasper N. Bergen, Lindsay.
MOCK MINCE PIE.
4 Boston or 6 butter crackers, rolled,
^4 cupful butter,
291 PASTRY
t
1 cupful hot water,
1 cupful sug-ar,
1 cupful molasses,
}4 cupful vinegar,
^2 pound seeded raisins, more if you like,
1 teaspoonful cinnamon,
1 teaspoonful nutmeg,
1 teaspoonful cloves,
A little salt.
Put this in a stewpan, cook and stir until well
mixed, then use like ordinary mince meat. These
are delicious and more digestible than mince
meat. HELEN L. WATERMAN.
MINCK PIE.
Boil until tender about four pounds of lean
beef; remove all gristle and bone while warm.
When cold chop fine and add chopped apples in
the proportion of two cupfuls to one of meat,
one cupful molasses, one and one-half cupfuls
sugar, two dessertspoonfuls each of cloves, cin-
namon and allspice, one-half pound suet chopped
fine, one quart boiled cider, one pound each of
raisins and currants, one-fourth pound citron
chopped fine and a small piece butter.
Mrs. J. W. Slater.
MINCE MEAT.
1 cupful finely chopped beef,
^ cupful finely chopped suet,
]4 cupful finely chopped raisins,
2 cupfuls finely chopped apples,
% cupful molasses,
1 teaspoonful salt,
1 teaspoonful cinnamon,
PASTRY 292
1 teaspoonful allspice,
^ grated nutmeg,
Yz teaspoonful cloves.
Add wine, brandy or cider; mix and boil fifteen
minutes. Will keep in jars. Mrs. Price.
ENGLISH MINCE MEAT.
1 pound brown sugar,
1 pound raisins,
1 pound currants,
1 pound suet,
1 pound chopped apples,
y^ pound almonds, chopped,
% pound candied lemon and citron peel,
A little salt in suet,
1 teaspoonful mixed spices.
Rind and juice of 2 lemons,
1 glassful wine or brandy,
2 glassfuls each of port and sherry.
Mrs. Robert Goode.
ORANGE PIE, NO. 1.
Take enough soda crackers to make whatever
sized pie you wish to make; put enough warm
water cm them to soften and then put them in
your pan, which has been lined with a rich crust;
pour over them three-fourths of a cupful sugar
and then as much orange juice as it will hold.
Cover with crust and bake.
Pacific Fruit World.
ORANGE PIE, NO. 2.
Juice and grated rind of 2 oranges.
293 PASTRY
4 tablespoonfuls sugar,
1 tablespoonful butter.
Cream the butter and sugar; add the beaten
yolks of the eggs, then oranges, and lastly the
whites beaten to a froth and mixed in lightly.
Bake with an under crust only.
Pacific Fruit World.
PKACH COBBLER.
Make a rich, soft crust, line a deep dripping
pan with it, then take large, ripe peaches, peel,
cut in halves; place a layer with cavity up. Beat
two eggs, one cupful sugar, one teaspoonful flour,
butter size of an egg; spread this over thepeaches
and bake until crust is done.
Mrs. K. Nason.
PUMPKIN PIE.
8 eggs,
1 quart of milk, leave the cream on it,
1 pint cooked pumpkin,
2 cupfuls sugar,
2 teaspoonfuls cinnamon,
/^ teaspoonful cloves,
% teaspoonful ginger.
Put the yolks of eggs, well beaten, into
the milk and sugar and hastily add the beaten
whites. Before turning this into the prepared
pie crust rub the crust over with white of an
egg. This will glaze the surface and prevent
soaking. Bake about thirty minutes in a moderate
oven. M. L. Parkhurst.
RHUBARB PIE.
Pour boiling water over two teacupfuls chopped
PASTRY '''*>4
rhubarb; drain off the water after four or five
minutes and mix with rhubarb ateacupful sug^ar,
the yolks two eg^s, a piece of butter and a table-
spoonful flour; moisten the whole with three
tablespoonfuls water. Bake with a lower crust
only; make a mering-ue of the whites of the eggs
and three tablespoonfuls sugar; spread over the
top of the pie and return to the oven to brown.
Mrs. E. G. Hoag.
RAISIN PIE. NO. 1.
Beat 1 ^gg,
ll4 cupfuls thick sour milk.
1 cupful sugar,
1 cupful raisins,
2 teaspoonfuls cinnamon,
1 teaspoonful cloves.
Bake in two crusts. This recipe makes two
pies.
RAISIN AND CRANBERRY PIE.
1 cupful cranberries cut in halves length-
wise and seeds washed out,
^2 cupful seeded raisins chopped fine,
1 tablespoonful flour mixed in 1 cupful
sugar.
Mix together and pour on one-half cupful boil-
ing water, one teaspoonful vanilla.
RAISIN PIE, NO. 2.
2 cupfuls raisins,
2 cupfuls butter milk,
1 cupful sugar.
1 ejjfy:.
295 PASTRY
2 tablespoonfuls vinejj;'ar,
1 teaspoonful ground spice,
1 teaspoonful each of nutmeg, cinnamon
and cloves,
3^ teaspoonful vanilla,
V2 teaspoonful lemon,
A pinch of salt and dash of pepper.
Bake with two crusts. Makes three small pies
or two large ones. Mrs. J. P. Boyd.
RAISIN PIE, NO. 3.
1 cupful raisins, seeded and chopped,
1 cupful fresh sour cream,
1 cupful sugar.
Bake with two crusts.
RASPBERRY PIE.
Line a pie tin with rich crust; mix one-half
cupful sugar with a heaping tablespoonful flour;
put in pan equally distributed; fill with berries
and bake slowly until done. Use but one crust
and when cold spread with whipped cream. Any
berries can be used in the same way.
Mrs. J. W. Slater.
Beverages.
COFFEE FOR ONE HUNDRED.
Take five pounds roasted coffee, grind and mix
with six eg"gs. Make small muslin sacks, and
each place a pint of coffee, leaving room for it to
swell. Put five gallons boiling water in a large
coffee urn or boiler having a faucet at the bottom;
put in part of the sacks and boil two hours. Five
or ten minutes before serving raise the lid and add
on^or two more sacks, and if you continue serv-
ing several times add fresh sacks at regular inter-
vals, taking out from time to time those first put
in and filling up with boiling water as needed. In
this wa}^ the full strength of the coffee is secured
and the fresh supplies impart that delicious flavor
consequent on a few moments' boiling. To
make coffee for twenty persons UvSe one and a
half pints ground coffee and one gallon water.
FIG COFFEE.
Into two <juarts of wheat bran rub a big cook-
ing spoonful sorghum molasses, or a syrup of
brown sugar, and two well beaten eggs; set into
a moderately hot oven, stirring frequently, until
thoroughly browned, but not burned; now grind
and brown a ])int of dried figs, mix the two
preparations together and brew as vou would
297 BEVERAGES
coffee, and you have a drink that is not only
healthful and nutritious but also delicious.
Mrs. Amos Harris.
PINEAPPLE LEMONADE.
To a strong lemonade add one canful grated
pineapple; have the glass one-third full of ice
and pour the mixture over it just before serving.
Do not let it stand with ice in it.
OLD-TIME SYLLABUB.
^ cupful powdered sugar,
1 pint whipped cream.
Whip dry and stiff.
LEMONADE.
1 lemon,
2 tablespoonfuls sugar,
Yi pint boiling water.
Squeeze lemons well and add sugar; turn on
the boiling water and stir until the sugar is dis-
solved; when cold strain through cheese cloth
and place in ice chest until ready to serve. Fill
the glasses half full of ice shaved almost as fine
as snow and fill with liquid; any fruit may be
added. Slices or juice of oranges, or sliced pine-
apple, a few Maraschino cherries or small fruits
of any kind.
EGG LEMONADE. NO. 1.
V2 lemon,
Sujj'ar.
BEVERAGES 2W
Beat the egfg- until very light; add the lemon
juice, slowly beating all the time. Fill the glass
with ice water and sweeten to taste. Beat or
shake all the ingredients together until thoroughly
mixed. Mrs. Roy R. Giffen.
EGG LEMONADE, NO. 2.
2 eggs,
2 lemons,
1 cupful snow or pounded ice,
Sugar to taste.
Beat the yolks light and add sugar and lemon
juice. Turn all into the ice or snow and thin
slightly with cold water. Whip the whites of the
eggs to a stiff froth and beat all together as
quickly as possible. Serve immediately.
Mrs. Amos Harris.
DELICIOUS SUMMER DRINK.
Yz pint Ceylon tea,
1 quart ice cold mineral water,
3 tablespoonfuls pineapple cut in triangular
pieces,
2 tablespoonfuls Maraschino cherries.
Few slices orange peel cut in pieces that
will float.
Sugar to taste.
DANDELION WINE.
Soak six quarts dandelion flowersin one gallon
of water three days and nights, then strain
through a cloth and add to the liquid three
pounds granulated sugar, two sliced lemons and
three tablespoonfuls yeast, orone-half com})ressed
299 BEVERAGES
yeast cake. After standing- four days and nights
strain again. Return to the jar to remain until
there is no more scum on top, then put in bottles
or jug.
FRUIT PUNCH.
Cut fine two or three slices of canned pine-
apple—add a little of the juice, juice two lemons,
an orange cut fine and a few strawberries. To
this add its bulk of ice pounded fine and
sugar to taste. Other berries may be used in their
season; also bananas, canned peaches, pears or
cherries, using pineapple and lemon with them.
Mrs. Roy R. Gifpen.
GRAPK JUICE PUNCH.
Boil together one pound sugar and one-half
pint of water until it hairs. When cool add the
juice of six lemons and a quart of unfermented
grape juice. Let it stand over night. When
vServed it may be thinned wiih plain water or
apollinaris.
RASPBERRY SHRUB.
Place red raspberries in a stone jar, cover
them with good cider vinegar, let stand over
night. Next morning strain, and to one pint of
juice add one pint of sugar. Boil ten minutes and
bottle while hot,
PRUNE DRINK.
Prune juice,
^'2 lemon,
BEVtKAGES 300
Sugar.
Fill the glass with the juice from stewed
prunes; add the juice of half a lemon and sweeten
to taste. Drink very cold.
"Mrs. Roy R. Gipfen.
RASPBERRY VINEGAR.
Fill a stone jar with ripe raspberries, cover
with the purest and strongest vinegar; let stand
for a week; pour the whole through a seive or
strainer, crushing out all the juice of the berries.
To each pint of this vinegar add one and a half
pounds lump sugar and let boil long enough to
dissolve, removing scum which may arise, then
remove from the fire; let cool.; bottle and cork
tightly. Two tablespoonfuls of this vinegar
stirred into a tumblerful iced water makes a de-
licious drink, or a little soda may be added.
CREAM SODA,
3 pints water,
2y2 pounds sugar,
2 ounces tartaric acid.
Juice of !/2 lemon.
Boil five minutes then add one-half cupful Hour
mixed with water, and when nearly cold add the
whites of three eggs and one-half ounce essence"
wintergreen. Put in bottles and cork. Is read}'
for use at once but grows better with age. To
use: Put two tablevSpoonfuls in a glass of water
and beat it up with one-quarter teaspoonful soda.
ICED COFFEE.
( )ne (|uart strong coffee and two cupfuls sugar
301 BEVERAGES
should be boiledtogether ten minutes. Allow this
to cool, and pour into tall glasses; add to each
cupful one tablespoonful orange syrup and the
same amount of cream half whipped. Make the
orang-e syrup by putting cut oranges in sugar,
allowing it to stand several hours, then strain off
the juice. The combination of orange and coffee
ma}- not sound promising, but the result will cer-
tainly call forth enthusiasm.
CURRANT WATER.
To one quart water add one cuj)ful sugar and
two cupfuls tart currant jelly. Boil till dissolved
then add the juice of three lemons and three
oranges. Serve with chopped ice with a slice of
orange on top.
GINGER ALE JULEP.
Put a scant cupful granulated sugar into a
glass pitcher and squeeze upon it the juice of six
lemons. When it has dissolved stick half a dozen
stalks of mint in the pitcher, bruising slightly
some of the lower leaves between the thumb and
finger. Now add a cupful pounded ice and then
put in two bottles ginger ale. Pour out at once.
BANANA CUP.
Can be prepared beforehand and kept on tap.
Rub the pulp of 3 bananas through a fine wire
sieve; add the grated rind of half a lemon and the
juice of one lemon and one orange; pour over this
half a pint of boiling water and put in a cool
place for several hours. When quite cool, stir
well together, sweeten to taste; add a wineglass-
ful sherrv with some cracked ice and serve.
BEVERAGES ^02
STRAWBERRY SYRUP.
Take several boxes fine, ripe strawberries and
press their juice through a cloth. To each pint
of juice add a pint of vsimple syrup and boil gently
for an hour. Remove from the fire and when cool
bottle, sealing the corks. Serve, mixed with
water to taste, in glasses half filled with crushed
ice.
ORANGK PUNCH.
2 oranges, juice only,
1 cupful sherry,
2 cupfuls sugar,
1 itgg, white only.
Mix juice, sugar and sherry together and heat
to boiling point; add the well- beaten white; mix
thoroughly and let simmer five minutes. Strain
through muslin and when very cold pour over
oranges and bananas cut in small pieces and
candied cherries. Put fruit in f rappe glasses and
pour the syrup over.
Crumbs from Kverybody's Table.
Jellies, Jaws and tTlarmalades.
Mrs. Geo. Scane.
To be perfect, jam must be made of perfectly
ripened fruit; jellies of that which is not quite
ripe. The fruit should be carefully picked over,
and all imperfect, very green, and badly crushed
specimens rejected; also all stems and blossom
ends, as these injure the flavor and clearness of
the jelly. Never use tin or iron for cooking- fruit
or iron spoons for stirring". Take the juice that
has dripped from the fruit and pour it into the
preserving- kettle; let it boil until it evaporates
one-third (about twenty minutes), skimming" care-
fully. Measure the juice (after boiling-) and add
one pint of sugar to every pint of juice. Let it
boil until, by trying a little on a plate, it appears
to have "set." If the juice has been properly
boiled seven or eight minutes is suflicient. Have
the jelly glasses ready heated and set on a cloth.
Pour the juice into them through a wine strainer
or a wet cheese cloth tied over the lower end of
a large-mouthed funnel. Fill the glasses full and
let them stand open until the next day in the sun
if possible. Before putting away pour over the
top just enough melted parahne to cover and ex-
clude the air. Put on the tin tops and set in a
cold, dark place. Do not keep in the cellar or
where there is the slightest danger of dampness.
JELLIES, JAMS AND MAKMALADES 304
When the jelly is used remove parafine; it may
he used again another year; when this is used
there is no danger of mold. Jelly can be made of
all kinds of fruit juices, but not without some
gelatine or apple juice. Neither of these will
injure the natural flavor. Jelly made with
gelatine will not keep very long. All fruit
juices are better if apple juice is used with it, as
this is clearer and of a beautiful light color. It
also jells easier. The most simple way to strain
fruit juices is to lay a large piece of cheese cloth
over a hair sieve, setting the latter over a large
bowl or jar. Then pour in the fruit gradually and
let it drip through without pressing. If you press
the fruit until the pulp is squeezed through you
must not expect fine jelly. Jellies are of finer
flavor when the sugar is not boiled long with the
fruit. Make not less than a quart of juice at a
time. Skim the juice just before filling the glasses
and strain into them. Por three pints of juice
use one pint of sugar, as a small amount of juice
is apt to burn quickly. It is best to place the
vessel containing such within a larger vessel of
boiling water. You can thus cook more evenly
without running the risk of burning.
BLACKBERRY JELLY.
Cook fruit, strain through a cloth and let set-
tle, then to one cupful of sugar add two cupfuls
juice. Place on stove and let boil till it will jell.
Do not put in more than one proportion, as it
jells much quicker and is not as strong.
Mrs. N. J. Sloan.
LEMON JELLY.
( )ne-half box of gelatine soaked in one-half ])int
305 JELLIES, JAMS AND MAKMALADES
cold water one hour; add one pint boiling water
and one and one-half cupfuls sugar; extract
lemon to taste. Let stand on stove until boiling,
then strain into glasses, and set in a cool place.
MrvS. C. H. Williams.
CURRANT JKLLY.
Pick over currants and wash clean; put them
in a clean sack and squeeze. Measure this juice
and put on to boil. Have an equal amount of
sugar measured and put in the oven to heat.
When juice comes to a boil put the heated sugar
in and boil twenty minutes.
Mrs. H. a. Ramsay.
GRAPE JELLY, NO. 1.
Take equal parts ripe and green grapes, pick
from stems and wash; drain, mash them with a
spoon. Put them in a preservingkettleand cover
with water. Boil fifteen minutes; strain through
jelly bag, allowing one pint of juice to one pound
of sugar. Boil twenty minutes, skimming well.
Fill the glasses while jelly is warm.
Mrs. Jordan YoriNci.
GREEN GRAPE JELLY.
Grapes half ripe are much nicer for jelly than
w^hen fully ripe. Stem and put in preserving-
kettle with just enough water to keep from burn-
ing. Let cook until soft and mash with a silver
spoon until juice is well extracted, then strain,
and to ever}^ pint of juice allow three-fourths of
a pound of sugar. Boil twenty minutes; have the
JELLIES. JAMS AND MARMALADES 306
sugar hot and pour juice over hot sugar; stir
well and fill glasses.
Mrs. L. D. Howard.
RIPK GRAPE JKLLY.
Take grapes fully ripe, removing skins first,
then heat until scalding hot; then strain and to
two measures of juice put three of sugar; boil,
and it will jell in about five minutes. Let stand
in glasses three days before covering.
Mrs. L. D. Howard.
GRAPK JKLLY, NO. 2.
Take grapes while they still have a tart taste,
almost cover with water, boil untiLsof t and strain
through jell}' bag. Boil juice down one-half;
measure, and to every cupful juice add one cup-
ful sugar. Boil until it jells, or twenty minutes.
Mrs. W. L. Kennedy.
APRICOT JELLY.
Take fruit a little more than half ripe, pit and
cover with water; boil until soft, then pour into
a jelly bag and let drain without pressing the
bag. Boil the juice down one-half or more. Por
every cupful juice thus obtained add three-
fourths cupful sugar and boil until it jells, which
should be about twenty minutes.
Mrs. W. L. Kennedy.
PLUM JELLY.
Take as manv plums as you have and wash; put
them in jjreserving kettle with boiling water
307 JELLIES, JAMS AND MARMALADES
enough to cover; boil until plums begin to open
and some juice is extracted. Then pour off liquid,
strain it and add to each pint of juice one pound
white sugar; return to kettle and boil from
twenty minutes to one-half hour, as it may re-
quire, and you will have a most delicious jelly.
The plums may be used for pie or sauce.
MRvS. C. H. WiIvLIAMS.
APPLE JELLY.
Take apples, wipe and slice them, use seeds,
skins and all. Cook until soft in enough cider to
cover them, strain through a thin cloth laid in a
sieve, add one pound of sugar to one pint of juice
and boil a few minutes.
MrvS. C. H. Williams.
CRAB APPLE JELLY, NO, 1.
Ten pounds of apples boiled in just enough
water to cover them until tender; mash with a
spoon and strain out the juice. Take one pint of
juice to one pound of sugar; boil thirty minutes
and strain through a hair sieve.
MRvS. Jordan Young.
CRAB APPLE JELLY, NO. 2.
Wash and cut out every imperfection. Set on
the stove and cover with water; cook slowly un-
til soft enough to strain, then take off and drain
through a jelly bag. To every four pints of juice
use three pints sugar; heat the sugar very warm
in the oven. Boil the juice fourteen minutes,
then stir in the warm sugar and boil three min-
utes. Pour into glasses or moulds.
Mrs. Sam Burnrtt.
JELLIES, JAMS AND MARMALADES. 308
QUINCK JELLY, NO. L
Slice the quinces without paring; leave out the
cores, as the mucilage around the seeds may in-
jure the jelling. Put into a preserving kettle and
just cover with water; put over the fire and boil
until soft; remove from the stove and strain
through a jell}^ bag. To every gallon of juice
allow four pounds white sugar and boil fast until
it becomes a stiif jelly. Apples improve the flavor
and if you wish to use them take twice the
amount of apples to the quinces. Cook the ap-
ples and the quinces in the same water, cooking
the apples first. Mrs. Chas. Nelson.
QUINCE JELLY, NO. 2.
Ten pounds of quinces sliced without paring
or coring; cover with water andcook until tender,
then strain and to every quart of juice add one
quart of sugar and cook until it jellies.
Mrs. Jordan Yoitng.
ORANGE JELLY.
1 box gelatine.
1 quart boiling water,
3 lemons, large and juicy,
1 Vz pounds sugar,
8 oranges.
Soak the gelatine one hour in cold water enough
to cover it: add the boiling water, the juice of
the lemons and the sugar. Let it .stand over the
fire until the sugar is dissolved. Squeeze the
juice from the orangesand add to this. Pour into
a mould and stand in a cool place (on ice if pos-
sible) over night. Serve with whi]3ped cream.
-m JELLIES, JAMS AND MAKMALADES
Candied cherries look well around the dish.
Mrs. Harden.
PKACH JKLLY WITH GELATINK.
Make a thin syrup with ten ounces g^ranulated
sugar and one-half pint water; then take twelve
ripe peaches, pare, halve and remove the pits,
then blanch and bruise six kernels. Put the
peaches and bruised kernels into the syrup and
allow them to simmer for fifteen minutes, adding-
for flavoring the juice of two lemons and the
grated yellow rind. Strain the juice through a
jelly bag; add two ounces of gelatine dissolved
in enough warm water to cover. Pour into a
mould. If required for immediate use set on ice
until stiff enough to turn out. If it is to be kept,
pour into jelly glasses and seal.
Mrs. James Turner.
BLACKBERRY JAM.
Mash the fruit; measure, and for every cupful
fruit allow three-fourths of a cupful sugar. Boil
the fruit fifteen minutes; add the sugar and boil
fifteen minutes more, then pour into cups, and
when cool seal.
Mrs. W. L. Kennedy.
CRANBERRY JAM.
Take one cupful nice, large raisins, seed and
put in a saucepan containing a quart of cold
water. Let this boil slowly until the whole mix-
ture is reduced to a pint, then add four cupfuls
cranberries and two and one-half cupfuls sugar.
Let this mixture boil until it becomes the consis-
tency of jam. Pour in tumblers and seal.
Mrs. K. Harden.
JELLIES. JAMS AND MARMALADES 310
RASPBERRY JAM.
Take red raspberries, crush them, and for
every cupful of berries take three-fourths of a
cupful of sugar, but do not add the sugar yet.
Boil the berries (boil, not simmer) twenty min-
utes; add the sugar and boil five minutes more,
then put in jelly cups and v^hen cool seal.
Mrs. W. L. Kennedy.
STRAWBERRY JAM.
Select four pounds of large, ripe strawberries,
remove the hulls, place the berries in a colander,
rinse off with cold water, drain well and place
them in a kettle over the fire; boil thirty minutes,
then add four pounds of sugar; boil five minutes.
Fill them into small jars, close and set in a cool
place. MRvS. Charles Nelson.
COLD JAM.
Mash currants, or any kind of berries, and put
into small jars with its w^eight in sugar alter-
nately, berries and sugar, until full and shaken
down. Close the jar and put away from the light.
It will keep almost any length of time and be
delicious. Currants and raspberries make a nice
combination.
Mrs. M. L. ParkhuRvST.
PINEAPPLE JAM.
Peel, grate and weigh the jjineapples, put
pound to pound of the pineapple and sugar. Boil
in a preserving kettle thirty or forty minutes.
Emma Wallace.
3ll JELLIES, JAMS AND MARMALADES
ORANGK MARMALADE, NO. 1.
Cut the oranges into fine vshreds. To every
pound of shredded fruit allow two and one-half
pints of water. Let this stand until the next day
and then boil till the fruit is tender (about two
hours). Let it stand again until the next da}^ then
weigh and to every pound of boiled fruit allow
three fourths of a pound of sugar. Boil all to-
gether until the fruit is transparent (about one-
half hour). A few lemons greatly improve it.
Twelve oranges and three lemons make a nice
quantity. MRvS. Thomas Nock.
ORANGE MARMALADE, NO. 2.
3^ pounds oranges,
6 lemons,
9 pounds sugar,
7 pints boiling water.
Pare oranges thinly with knife, then cut the
skin into pieces with scissors. Put all the white
pith and seeds in a pan with water to boil; place
the cut up oranges and skin in a jar with the
juice of vsix lemons; pour seven pints of boiling
water over it (including the straining from pith
and seeds as part). Cover the jar and leave for
t went V- four hours, then add nine pounds of
sugar and boil twenty minutes, when it ought to
be ready. Let it be almost cold before putting
into glasses. Mrs. Norrks.
ORANGE MARMALADE, NO. 3.
One dozen fine oranges cut into thin slices.
Pour over these six quarts water and stand
twentv-four hours. Put to boil in same water
JELLIES. JAMS AND MARMALADES 312
and boil three hours; add seven pounds white
sug-ar and boil till clear. Carefully keep out all
seeds and core. Navels are delicious.
PINEAPPLE-APRICOT MARMALADE.
3% pounds apricots,
2j4 pounds sugar,
12 kernels apricots, chopped fine,
1 can pineapple, chopped fine.
Cook three-quarters of an hour after it com-
mences to boil. Mrs. Roy Giffen.
PIG MARMALADE.
Peel black figs and to each pound figs take
three-quarters of a pound of sugar. Take the
juice that is left over from canned peaches and
let it come to a boil, then add sugar; mix well
and put in figvS. Boil slowly for two hours.
Mrs. Gko. Scane.
PLUM BUTTER.
Cook plums well, mash through a colander,
remove the seeds before cooking, and to one quart
of pulp put in as much sugar and let boil till thick.
May use flavoring if you like, but better without.
Mrs. Sloan.
APRICOT BUTTER.
Select nice ripe fruit, mash and boil until thick,
stirring to prevent burning; then add one part
sugar to two parts fruit, then boil until the juice
will not separate when dropped on a plate, stir-
ring constantly to prevent burning.
Mrs. W. L. Kennedy.
Truit Canning.
Mrs. Fred Nelson.
None but perfectly sound and fresh fruit should
be used for canning; fruit can be canned with or
without sugar. It should not be cooked too long,
as that will destroy its natural flavor, and while
boiling hot should be sealed in air tight glass jars
or tin cans, filled to overflowing to exclude every
particle of air, then quickly seal. When using
glass jars they should be thoroughly heated be-
fore filling. After filling and closing stand the
jars in a warm place, where the air will not
strike them over night. In the morning you will
be able to give the tops another turn; then wipe
the jars carefully and put them away in a cool,
dark place; a good plan is to wrap them in paper.
STEAMING PROCESS.
Pack the jars or cans full of fruit; pour over
them a s.yrup of the strength you prefer— a cup-
ful sugar to a quart of water will make a strong
syrup. Screw the covers on lightly, or so you
can lift the jar by its top. Have a board made to
fit the bottom of the boiler and raised by cleats
from the bottom an inch or so. Set the jars on
this board, fill the boiler with warm water until
it reaches a little more than half height of jar;
FRUIT CANNING 314
cover the boiler ti<yht and steam until fruit is
cooked sufficiently. Ten minutes is sufficient for
berries, countinjj^ from the time the water beg^ins
to boil; about tvvent}^ minutes for Orangfe |Clings
and other firm fruits. A little practice will in-
sure success and the table g-iven here will be
helpful. When the fruit is cooked sufficiently take
the jars out, remove cover and fill with a boiling
svrup (keep it on the back of the stove so it will
be ready). Repla;ce cover quickly and screw on
top as tight as possible. Set jars in a warm
place; avoid drafts. If possible, let them remain
several hours until thoroug^hly cool without mov-
\v\^. When using the Mason jar it is well to turn
it upside down until cool, anv defect can then be
easilv be detected — always use new rubbers. This
steaming process has so many advantages over
the old process that all who give it a thorough
test are sure to prefer it. There is no more dan-
g-er of breaking jars than by the old method.
When taking jars out of the boiling water if set
into a pan of boiling water or on the stove all
will be well. Do not set them by an open window
or in a cool place. The only secret about it is to
keep the temperature the same, remembering- to
cool very slowly.
CANNING.
A good general rule in canning fruit is to use
one pound of sugar to four pounds of fruit, and
barely enough water to keep from burning when
first put over. To be more exact, the following
proportions are given with time for boiling:
Quantity Suijar.
Minutes. Ozs. per Ot.
Apples, sour, (juartered 10 3
Bartlet Pears, halved 20 f)
315 f-RUIT CANNING
Ouantity Suf,^ar,
Minutes. Ozs. per Qt.
Blackberries 6 6
Cherries 5 6
Currants, ripe 8 8
Gooseberries 8 8
Grapes, ripe 10 5
Peaches, halved 10 4
Peaches, whole 15 6
Pears, small, sour, whole 30 10
Pie Plant, sliced 10 10
Pineapples, sliced 15 6
Plums 10 8
Quinces, sliced 15 10
Raspberries 6 4
Strawberries 10 8
Siberian Crabapples 25 8
Tomatoes, sliced 20 —
Whortleberries 5 4
CANNED STRAWBERRIES.
All berries are canned after much the same
fashion. Either use one or the other of the two
rules ^iven at the beg^innino^ of this department,
or proceed as follows: Put the berries in a por-
celain kettle; heat slowly. As they commence
boiling add sugar according- to the foreg'oing'
table; if strawberries, boil eig^ht or ten minutes
before putting in sug-ar; dip out any extra juice.
Can hot and seal at once.
CANNED RASPBERRIES.
Look the berries over carefully and put them
into a porcelain kettle. Put enoug-h water so you
can see it through the berries. Sweeten as you
would for a stew, and can and seal boiling hot.
FRUIT CANNING 316
Gooseberries, plums, cherries and all small fruit
are to be canned this way, care beintr taken that
the cans are hot and fruit boiling.
CANNP^D PIK PLANT.
Cut m inch pieces and stew with its own
weig-ht of su<j^ar slowly until tender; add only
water enough to dissolve su^ar. Seal up. Can
without sug^ar if more convenient.
CANNED PUMPKIN.
Steam the pumpkin; first slicino^ and removing
seeds; leave in the shell. When done, scrape from
the shell; mash; fill into cans hot, being careful
that no air bubbles remain in filling the can; seal
up.
CANNED QUINCES.
Cut the quinces into thin slices like ap])les for
pies. To one quart jarful quince take a cofFee-
saucer and a half of sugar and a coffeecupful
water. Put the sugar and water on the fire and,
when boiling, put in the quinces. Have ready
the iars with their fastenings. Stand the jars in
a pan of boiling water on the stove, and when
the quince is clear and tender put rapidly into
jars, fruit and syrup together. The jars must be
filled so that the syrup overflows and fastened
up tight as quickly as possible.
CANNED APPLES.
Apples can be canned by stewing them well
done, with or without sugar, and sealing them
up while hot.
317 FRUIT CANNING
ISABKLLK GRAPKvS.
Take fully ripe and sound o"rapes, pick from
the stems and pulp them bv pressing slightly
with the thumb and finger upon each one. Put
the skins in a separate dish; then beat the pulp
and press through a coarse cloth or sieve to re-
move the seeds; then put the juice and skins to-
gether in your kettle and when thev come to a
boil they are ready for the cans; secure well from
the air. It matters not whether glass, cans or
jars are used, if properly corked and sealed with
wax.
BOILED APPLES.
Prepare apples as you would to bake, remov-
ing the cores; put them in a kettle and fill the
center with sugar, nearly cover with water and
allow to boil till tender. Remove them to an
earthen bowl; boil down the svrup and pour it
over the apples.
CANNED TOMATOES.
Scald with boiling water, peel and cut into
small pieces. Cook until done; seal up while hot.
Are kept much better in tin cans than in jars.
CANNED PLUMS.
To ever}" pound of fruit allow three-quarters
of a pound of sugar, for the thin syrup, a quarter
of a pound of sugar to a pint of water. Select
fine fruit and prick with a needle to prevent
bursting. Simmer gently in asyrup made of the
above proportion of sugar and water. Let them
f-RUIT CANNING 318
boil not longer than five minutes. Put the plums
in ajar, pour in the hot syrup and seal. Green
g"a^es are also delicious done in this manner.
CANNED PINKAPPIvK.
Pare the fruit, takinjj- out all the eyes and
discolored parts; cut in slices; take out the core;
weig-h the fruit and put in a pan with one-fourth
as many pounds of sugar as of fruit; let it stand
over nitrht. In the morning pour the juice into a
preserving kettle; set over the fire and let come
to a boil; put in the pineapples and let cook a few
minutes; v^eal uj) in tin cans.
Mrs. Chas. Nelson.
PRESERVED PLUMS.
Take fruit and sugar jjound for pound; scald
the plums to remove the skins; or if left unpeeled
])rick each one in several places that the juice
may exude; let it stand; drain and put the plums
in the kettle with alternate layers of sugar. Pour
the juice over this and let them boil five minutes,
then remove the plums with a skimmer and boil
the syrup until it thickens. Return the plums and
boil ten minutes longer. Put in jars and tie up
closely when cold. Mrs. Fr?:d Nelson.
PRESERVED PEARS.
Pare, core and quarter the fruit, and to each
pound of pears take one-half pound sugar. Save
the perfect cores and skins and boil them in suf-
ficient w'ater to cover. Strain this and put the
sugar in; let boil and add the prepared fruit; stew
gently until the syrup becomes colored finely;
319 KRUIT CANNING
can and seal immediately. Any syrup remaining
over may be bottled for pudding sauce.
PEACH PRESERVES.
Six pounds of best freestone peaches and three
pounds vsugar; pare and quarter the fruit; strew
the sugar amongst it; cover and set away over
night. Put into a preserving kettle in the morn-
ing and boil very slowly an hour or more. Seal
hot. Mrs. Amos Harris.
PRESERVED CURRANTS.
10 pounds currants,
7 pounds sugar.
Take stems from seven pounds currants, press
juice from the other three pounds. When sugar
is made into hot syrup put in currants and boil
until thick and rich.
TO PRESERVE ORANGES.
Eirst weigh the fruit; then grate them slightlv;
score them around and around, not too deep.
Soak in cold water three days, changing the
water at least three times a day; then boil the or-
anges until they are done; try by piercing with
the head of a pin — when done the head of the pin
penetrates easily. Make a syrup of a little more
than a pound of sugar to a pound of fruit (make
the syrup very thick), then drop the oranges in.
Let them cook until done.
PRESERVED STRAWBERRIES.
To one ])Ound of berries use three-fourths of a
KKUIT CANNING 320
pound of suj^ar in layers (no water). Place in a
kettle on the back of the stove until the sug"ar is
dissolved into syrup; then let come to aboil, stir-
ring from the bottom. Spread on platters and set
out in the sun until the S3'rup thickens. Put in
tumblers like jelly.
RIPK TOMATO PRKSKRVES.
Sev^en pounds round, yellow tomatoes, peeled;
seven pounds sug-ar, juice three lemons. Let
stand over night together; drain off syrup and
boil, skimming well, then put io the tomatoes and
boil gently twenty minutes. Take out fruit with
a skimmer and spread on dishes. Boil syrup down
until it thickens, adding just before you take it
off the fire the juice of the lemons. Put the fruit
into jars and fill up with hot vsyrup. When cold
seal up. Emma Wallace.
WATKRMKLON PRESERVES.
Pare the watermelon rinds and cut an inch and
one-half thick, then into strips the same thick-
ness, leaving them the full length of the melon.
To each pound of melon put one pound of sugar
and one pint of water, make a syrup and simmer
gently for twenty minutes, then put in the melon
and cook until tender; before taking off the fire
put in two lemons sliced thin and two ounces of
root ginger. Do not let them boil long after the
lemon and ginger are put in; do not stir them
while boiling. A nice improvement is to add one
pound of raisins just before the fruit is taken from
the stove.
321 KkUIT CANNING
APPLP; PRKSKRVES.
Take three-fourths pound sugar to each pound
apples. Make a syrup of the sugar and a little
lemon juice or sliced lemon peel; cut your
apples in c^uarters and put a few at a time into
the syrup and boil until they are transparent;
skim out and put in ajar; when all are done boil
the syrup down thick, pour it boiling hot over
the apples and cover closely.
CRAB APPLK PRKSERVKS.
Core the crab apples with a sharp penknife
through the blossom end, leaving the stem on.
Take one pound of white sugar for each pound of
fruit, and one cupful water to the pound; put over
a moderate fire; let dissolve and boil. Skin and
drop the apples in; skim out; boil. the syrup until
thick and pour over the fruit.
QUINCE PRESE)RVES.
Pare, core and quarter your fruit; then weigh
it and allow an equal quantity of white sugar;
take the paring and cores and put in a preserving
kettle; cover them with water and boil for half
an hour, then strain and put the juice back into
the kettle and boil the quinces in it a little at a
time until they are tender. Lift out as they are
done and lay on a dish. If the liquid seems scarce
add more water. When all are cooked put into
this liquor the sugar and allow it to boil ten min-
utes before putting in the quinces; let them boil
until they change color, say one hour or more, on
a vslow fire. While they are boiling occasionally
slip a silver spoon under them to see that they do
FRUIT CANNING 322
notburn, but on no account stir them. Have two
fresh lemons cut in thin slices, and when the fruit
is being- put in jars lay a slice or two on each.
Quinces may be stewed until tender.
FIG PRESERVES.
Remove the skin from the figs at night and
sprinkle sugar over the top, allowing two pounds
of sugar to five of fruit. In the morning put over
a slow fire and cook until thick. Cut up a lemon
and while cooking- add to the flavor.
GRAPE PRESERVES.
Make a syrup of sugar and water, allowing one
pound of sugar to one of fruit, using just enough
water to melt the sugar. When boiling have
your grapes picked from the stem and washed
clean; put into the boiling syrup and boil until
thick and of a redish color. Seedless Sultana
grapes are the best.
FIG MARMALADE.
5 {)ounds figs,
7 pounds sugar,
6 lemons, pulp and juice,
4 oranges, pulp and juice.
Chop the figs; grate the yellow part of the
lemons, being careful not to use the inside white
skin. Put a nice assortment of spices in a bag
and put all on to boil about one hour.
Mrs. C. S. W.
GRAPE BUTTER.
Use the Isabelle grape-. Fill a large kettle with
3k 3 PRUIT CANNING
the grapes after washing thoroughly; add a tea-
cupful water, and when heated, rub through a
colander to remove stems and skins; then through
a sieve to remove seeds. Measure your grapes
and add one-half the amount of sugar and cook
it down to the consistency desired — some like it
thicker than others. If you like it spiced add a
teaspoonful each of ground cloves, allspice and
nutmeg when boiling.
QUINCE HONKY.
5 pounds soft "A" sugar,
1 quart water,
5 grated quinces.
Boil all together until as thick as honey.
Mrs. C. W. Patterson, Oregon.
GIM GAMS.
1 quart raspberry juice,
1 quart currant juice,
S pounds sugar,
1 pound raisins,
2 oranges, peel and juice.
Cook until it is a jelly.
PIE PLANT SAUCE.
1 cupful chopped nuts, (walnuts and
almonds),
1 lemon sliced thin,
3 pounds pie plant.
Slice the pie plant; boil all together slowh';
sweeten to taste.
FRUIT CANNING 324
CANDIED ORANGE PEEL.
Put the orange peel into cold water and let it
come to a boil, then turn off the water. Repeat
this until 3^ou cannot taste any bitter about the
peel. Make a thick s\^rup of sugar; put in the
peel and boil slowly until clear, then can as you
would fruit. Mrs. Wylie M. Giffen.
PEAR CHIPS.
6 pounds pears,
6 pounds sugar,
2 ounces ginger root,
6 lemons (rind of two),
1 cupful water.
Peel the pears and cut into very thin slices;
pound the ginger fine and cut the lemons into
small bits; grate the rind of two of them; boil
until the pears are clear; take them out and boil
syrup until it thickens; put pears back, heat all
thoroughly and can:
GREEN TOMATO PICKLES.
One peck green tomatoes sliced, six large onions
sliced; sprinkle through them one teacupful salt
and let stand over night. Drain off in the morn-
ing. Mix two quarts of water and one of vinegar,
then boil the tomatoes andonions in this five min-
utes. Drain again; now take four quarts vinegar,
two pounds brown sugar, one-half pound ground
mustard, two tablespoonfuls ground cloves, two
tablespoonfuls vinegar, two tablespoonfuls cin-
namon, one-half teaspoonful cayenne pepper, or
six green peppers chopped fine. Boil fifteen min-
utes and tie up in jars.
Mrs. Gkorgk Clark.
325 KRUIT CANNING
RIPE CUCUMBKR PICKLES.
Pare and seed ripe cucumbervs; slice each one
into four pieces lengthwise. Let them stand in
strong salt water 24 hours, then wash in clear
water, then take two pounds of sugar and one
ounce of cassia buds to one quart of vinegar and
a tablespoonful each of allspice, cloves and cinna-
mon, tied in a bag; boil all together until the cu-
cumbers are tender, not soft; seal up in jars; can
be made without the cassia buds just as good.
PICKLKD PEACHES.
Eor six pounds of fruit use three pounds of
sugar, one pint of vinegar and spices to taste.
Have the syrup hot; put in the peaches and cook
until tender; seal up while hot. All kinds of sweet
pickles of different fruits can be made in the same
way. Mrs. Charles Nelson.
PICKLED CARROTS.
After they are cut in cubes and boiled until
tender and soft put them into a jar and cover
with hot vinegar, to which has been added a
shredded onion, a few peppers, some celery seed
and a couple of ba}^ leaves. This pickle is nice to
vServe with cold meats, or it can be used with
beats to garnish potato salad.
Mrs. a. E. Wagstaff.
OIL PICKLES.
Select small cucumbers, wash and drv them
so that the black spots rub off. Then sprinkle
with plenty of salt and set the dish so the water
f-RUIT CANNING 326
will drain; let stand all ni^ht. Take small onions,
one- fourth as many as cucumbers, and put these
in another dish and then drain all night, after
being' sprinkled with ])lenty of salt. In the morn-
ing mix all together with mustard seed, celery
seed, best vinegar and olive oil (Gower's). Use
about three tablespoonfuls oil to a two-quart jar.
Mrs. F. N. Noble, Pacific Grove.
TOMATO PICKLE.
1 (Hince cloves,
1 ounce jjepper,
1 ounce turmeric,
1 ounce celerv seed,
Yi pint white mustard seed,
1 gill salt,
1 pound sugar,
1 gallon vinegar,
1 gallon green tomatoes,
2 gallons cabbage, cut fine,
1 dozen onions.
Boil all together until tender; seal in jars.
Mrs. Aten.
TOMATO SWKET PICKLES.
Slice one gallon of green tomatoes, pour over
them sufficient water to cover them; sprinkle salt
over them one-fourth of an inch thick (scant the
salt); let them stand 24 hours, then drain from
the brine; put them in a large kettle or pan; add
a quart of sugar and vinegar enough to cover
them; also a good handful allspice, cloves and cin-
namon, unground. Let them boil up, take off the
stove and seal in glass jars while hot.
Mrs. Atkn.
327 PRUn CANNING
PINKAPPLK PICKLES.
7 pounds pineapple,
3^ pounds sug^ar,
1/^ pints cider vineg"ar,
1 ounce cloves,
1 ounce cinnamon.
Tie spices up in a bag; place fruit in a deep
bowl; boil the sugar, vinegar and spices three
minutes; pour over the fruit and let stand one
day. Pour liquor off; boil again three minutes
and return to fruit as before. The third da}^ boil
all together half an hour over a slow fire and put
into bottles while hot. MRS. S. W.
PLUM CHUTNEY.
10 pounds of plums,
5 pounds sugar,
5 large onions,
1 tablespoonful allspice,
1 tablespoonful cinnamon,
1 tablespoonful cloves.
Crack seeds of all the plums and chop; add to
above and cook well.
Nrttie M. Wilber.
SPICED CURRANTS.
3 pounds white sugar,
5 pounds ripe currants,
1 teaspoonful each of cinnamon, nutmeg,
cloves and allspice.
Boil currants one hour, then add sugar, spices
and one pint of vinegar; boil one-half hour longer.
FTvOrknck O. C. DI'FF.
FRUIT CANNING 328
SPICED BLACKBKRRIES.
To six pints of berries take two and one-half
pints sug^ar, one-half ounce each of cinnamon,
cloves and allspice, ground. Boil sugar, vinegar
and spices together (tie spices up in a clean cloth) ;
put in the berries and let scald, not boil.
Mrs. a. p. Smith, Clovis.
WHOLE TOMATOES FOR WINTER.
Fill a large stone jar with ripe and perfectly
sound whole tomatoes, adding a few cloves and
a sprinkling of sugar between each layer; cover
well with one-half cold vinegar and one-half
water. Place a piece of thick flannel over the jar,
letting it fall well down into the vinegar; then
tie down with a cover of brown paper. These
will keep all winter and are not harmed, even if
the flannel collects mould.
TOMATO CATSUP.
Take a large dishpan of ripe tomatoes; wash
them; slice and cook them; let cool; rub through
a sieve; then place over the fire. Add a teacupful
salt; let them cook down; then mix one pint vine-
gar, one-half teacupful mustard, teaspoonful
cinnamon, scant tablespoonful cloves, teaspoon-
ful allspice, teaspoonful cayenne pepper. Boil a
few minutes, seal while hot.
Mrs. Aten.
PICCALILLI.
8 quarts green tomatoes,
6 large onions.
32M PRUir CANNING
1 teacupful vsalt,
12 green peppers,
1 pint vinegar,
1 cupful sugar,
1 tablespoonful each cloves, cinnamon and
white mustard seed.
Cut the tomatoes and onions in thin slices; add
salt; pack into la3^ers and let it stand over night.
In the morning pour off the liquid; add twelve
green peppers and chop fine. Put all in an agate
kettle with the other ingredients and cook
slowly two hours; keep closely covered; seal in
jars. Mrs. Sancroft Chambers.
CUCUMBERS IN OIL.
Wash and slice in thick slices, without paring,
fifty large cucumbers. Cover with weak brine
and let stand twenty-four hours; drain and mix
with the cucumbers two tablespoonfuls whole
mustard, one tablespoonful celery seed and one
cupful salad oil. Add enough cold vinegar to
cover. Mrs. H. A. Mitchell, Palo Alto.
GINGKRED PEACHES.
Soak one ounce of ginger over night in a pint
of water; peel eight pounds of peaches and cut in
quarters or smaller; place a laver of peaches on a
platter; sprinkle thickly with granulated sugar,
and continue in this manner until all are used.
Let stand over night. In the morning turn into
a porcelain lined kettle. Add the water in which
the ginger has been soaked and simmer four
hours, or until rich and thick.
.Mrs. Ross.
t^RUrr CANNING ' 330
COOKING DRIKD FRUIT.
Put the fruit to soak over night. In the morn-
ing pour off the water; cover again with cold
water and place on the stove. After it comes to
aboil pour off the water two or three times; cook
very slowly, three or four hours. And the fruit
will taste just like canned fruit. Pouring off the
water so many times destroys the strong flavor
of dried fruit and does not make it tasteless, as
one might think.
Helen L. Waterman.
HOW TO PEAL DRIKD PEACHES.
Take amount you wish to cook, on put stove
with plenty cold water to cover; let get very hot,
peal will slip off; put peaches in another dish, add
sugar and cook slowly until done.
Trozen Dainties.
Mrs. a. Mattel
As much of the success of frozen dainties de-
pends on properly packing the freezer, directions
should be carefully followed. Have the freezer,
can and dasher clean and sweet. See that can
and dasher are properly adjusted in the pail,
then put in the mixture to be frozen; cover and
put on cross bar or top plate and turn the crank
to see that everything- is in its right place and
works properly. Crush the ice by putting it in a
sack made of canvas and with a wooden maul
pound it — the finer it is broken the more closely
it will pack around the can, and the more rap-
idlv it freezes; then fill the pail of freezer with
alternate layers of ice and salt, which should be
coarse, using three measures of ice to one of
salt. More salt will freeze the cream sooner, but
it will not be as smooth. Pack ice and salt
solidly by using the handle of maul to force the
ice down. Remember that if the ice is packed
solid at first no more ice and salt will be needed.
Do not draw off the water in pail but keep the
hole near the top of the pail open to allow it to
run off when necessary and prevent the salt
water from getting into the cream. Be sure that
ice and salt cover can if the can is three- fourths
full; if less than that it is higher in pail than
l-ROZeN DAINIIES 332
mixture is in can. As freezing increases the bulk
of mixture, never fill can more than three-fourths
full, and if white of egtrs are used, only two-
thirds. Now. in freezing-, first turn the crank
slowly and steadily till the mixture is frozen to
a mush; then more rapidly, and if necessar}^ add
more salt and ice. If properly packed, it will
take from twenty to thirty minutes to freeze.
Water ices require a longer time than ice creams.
When frozen, remove the crank, wipe the lid of
can carefully, so when it is removed no salt will
get into the cream, take out dasher and with a
wooden paddle scrape the cream from sides of
can and beat and work it a few minutes. This
makes the cream smooth; now put the lid on
the can, putting a cork in the hole where the
dasher was taken from; drain off the water,
repack with ice and salt, cover with a piece of
heavy wrapping paper, then with an old piece of
carpet, and put awav in a cool place for two or
three hours to ripen.
To mould and pack frozen dainties the mixture
should not be frozen too hard, if to be moulded,
and before packing take a long handled spoon,
stir down the mixture thoroughly; have your
mould chilled by packing it in salt and ice before
filling; now fill the mould, being careful to fill
every corner if a square one is used; if fancy,
that all of the design is packed solid; then fill the
mould so full that when covered the mixture is
forced down the sides; put on a piece of waxed
or buttered paper, "buttered side up," then the
cover to the mould — see that it fits accurately.
Pack into tub or pail with ice and salt (using
four measures of ice to one of salt) so that the
mould is entirely covered with ice; set away from
two to three hours. To serve take mould from
333 FROZEN DAINTIES
salt water and hold under cold water faucet; let
it run one minute to rinse off the salt; wipe the
mould, remove the cover and paper; invert on
serving- dish and the frozen mixture will fall out.
Should it fail to do so, wring- a cloth from hot
water and spread it over the mould a moment;
nev^er dip a mould in hot water.
Frozen mixtures are classified as ice creams,
water ices, g^ranites. sherbets, frappe, punch,
sorbet and mousse.
Philadelphia Ice Cream — A thin cream,
sweetened and flavored, and, without cooking,
frozen.
Neapolitan Ice Cream — Made of rich
cream, eg^g^s, sug-ar and flavoring', cooked into a
delicate custard.
Water Ices — Juice of fruit diluted with
water and sweetened, there being- two ways in
which to prepare it — one by cooking sug-ar and
water then cooling- it, which gives body to the
ice, and it does not melt as quicklv when served;
the other simply to mix the ingredients and
freeze.
Granites — A water ice to which small fruit
or large fruit cut into small squares and mixed
in with as little stirring as possible when the ice
is nearly frozen.
ShERBERTvS — A water ice to which the white
of an egg has been added when ice begins to
thicken and served in small tumblers or lemonade
glasses.
pRAPPE — A water ice frozen to a mush, using
equal parts of salt and ice in freezing, which
make it granular.
Punch — A water ice to which spirits and
sometimes spices are added.
Sorbet — When several kinds of fruit juices
FROZEN DAINTIES 334
are used it is sometimes called sorbet, but it is
really a frozen punch.
Mousse — A mould lined with an ice and
whipped cream, sweetened, used as a filling and
packed in ice and salt and not disturbed for three
hours,
ICE CREAM, m). 1.
^ pint cream,
1 quart milk,
1 cupful sugar,
1 teaspoonful vanilla extract.
Freeze.
M L. Parkhurst.
ICE CREAM, NO. 2.
1 pint sweet milk,
1 pint cream,
5 eggs, yolks (more if desired),
^4 cupful sugar,
Boil milk ; add sugar and yolks eggs; add cream
and flavoring and freeze. Mary Mott.
APRICOT ICE CREAM.
1 can apricots,
1 ])int sugar,
1 (|uart water,
1 pint whipped cream.
Cut apricots in small pieces; add sugar and
water and freeze. When half frozen add whipped
cream. Miss Jennie Stanyan,
San Francisco.
335 hUOZCN DAINTIES
COFFKE ICE CREAM.
Add one-half cupful very strong coffee to
above recipe before freezing.
Mary Mott.
ONK GALLON ICE CREAM.
1 quart good rich cream. (Be sure it is
sweet).
2/^ pints new milk,
1^ coffeecupfuls sugar,
1 heaping tablespoonful flour.
Wet flour and make into a paste with a little
cold milk; scald in two quarts of the milk; strain
and add the sugar; let it stand and get cold,
then add the cream and remainder of milk, the
whites of two eggs well beaten, three table-
spoonfuls vanilla extract. The milk must be
scalded in a double boiler to prevent scorching.
Should be frozen and let stand tv^^o hours before
serving. Mrs. JamEvS A. Hamilton.
LEMON ICE CREAM.
1 pint cream,
1 l)int milk,
4 eggs, whites onlv,
34 cupful sugar,
Flavor with lemon essence.
To the grated rind of lemon add sugar, eggs
and milk; cook. When cold, add cream and
flavoring, then freeze.
Harriet Stout.
PEACH ICE CREAM.
1 i)int mashed ])eaches,
FROZEN DAINTIES 336
2 cupfuL^ sug-ar,
-^ eggs,
2 cupfuls cream,
2 cupfuls milk,
Beat 3''olk of eggs with sugar and pour into
scalding milk; add whites and boil until a thick
custard, when cold put in the cream and peaches.
Freeze. May Knapp.
HOT CHOCOLATK SAUCK.
(To Be Used With Ice Cream. )
2 squares chocolate, the unsweetened,
1% cupfuls sugar,
}4 cupful water,
1 tablespoonful butter,
^ teaspoonful vanilla extract.
Melt the chocolate b}^ placing over hot water;
add the other ingredients and cook fifteen min-
utes; cool it slightly; add the vanilla last, and
pour over the individtial dishes of ice cream.
M. L. ParkhuRvST.
BISQUE.
1 pint rich cream,
1 cupful sugar,
]4 pound walnuts, chopped fine.
Beat cream thoroughly; add sugar and walnuts,
a very little vanilla. Freeze without turning
freezer; should be packed from five to eight
hours.
Mrs. F. D, McPhrrson, Santa Cruz.
337 FROZEN DAINTIES
BAKED OR ALASKA ICE CREAM.
Take a silver platter or any dish which will
not break in the oven; cover bottom with lad}"
fingers, or any other cake; put your ice cream,
any kind, on top of cake, only see that ice cream
is well frozen. Have by this time whipped the
whites of vsix eggs to a very thick froth, have on
a plate one pound of powdered sugar, mix sugar
carefully with froth, now cover ice cream with
half of this; take the other in a pastry bag; gar-
nish over all and bake in a very hot oven ten or
fifteen seconds till a nice brown, send to table
immediately. (A very nice surprise.)
Mrs. Henry Becker,
San Francisco.
ALMOND ICE CREAM.
1 quart cream,
4 ounces shelled almonds,
1 teaspoonful of vanilla extract,
A few drops each of rose water and bitter
almond extract.
Blanch almonds, pound to a paste adding a
few drops of rose water and bitter almond and a
very little cream gradually. Heat cream in a
double boiler till steaming hot (not boiling), melt
sugar in it, set aside and when cold add almond
paste. Freeze and pack. Nut ice cream requires a
longer time to freeze.
Mrs. C. L. Pioda.
(;rape water ice.
4 ([uarts of ripe grapes,
2 tablespoon fuls of gelatine,
1 cu]:>ful cold water,
FROZEN DAINTIES 338
3 cupfuls su^ar.
Soak iTelatine in water, mash and squeeze the
grapes through butter cloth till all juice is ex-
tracted; add the sugar dissolved in one pint of
boiling water to grape juice and gelatine; cool
and freeze.
Mrs. a. Mattel
CURRANT ICE.
4 cupfuls of water,
1-j; cupfuls sugar,
2% cupfuls currant juice.
Boil water and sugar ten minutes; add currant
juice, cool and freeze. Serve in tall glasses;
garnish with red and white currants.
LEMON ICE.
For every quart of ice desired take two small
teaspoonf uls of corn starch, place in cold water
and boil slowly till all taste and smell of the
starch has been removed, taking care to prevent
burning on the bottom by stirring frequently.
To this add, while hot, the juice of two medium
sized (or one and one-half large) lemons for each
quart. If the sliced rind of one or more lemons
is added to the whole the qualit}' is for many
palates, much improved; strain the material
through a fairly fine colander, and while it is
still warm add sufficient sugar to sweeten to
taste; remembering, however, that lemon be-
comes more acid in cooling and the material
should therefore, when warm, be somewhat over
sweet. Freeze and serve precisely as with ice
cream. (It should be remembered that very
much of the delicacy of the ice depends upon the
339 FROZEN DAINTIES
vsuccess with which all trace of the starch is dis-
pelled in boiling-.)
Rev. William Higgs.
ORANGE WATER ICK.
1 pint orang'e juice,
1 pint of sug-ar,
1 quart of water.
Put the sugar and water on to boil; chip the
yellow rinds from three oranges; add the syrup,
boil five minutes, and stand away to cool; add
orange juice to the syrup, strain through a wire
seive and freeze. This will serve six.
Mrs. a. Mattel
STRAWBERRY ICE, NO. 1.
1 quart of sour berries,
1 pound sugar,
1 quart water,
Juice of two lemons.
Add the sugar and lemon juice to the straw-
berries; mash them and stand aside one hour;
add the water; freeze.
Mrs. D. S. Hallock.
STRAWBERRY ICE, NO. 2.
Boil and skim three cupfuls of sugar and one
quart of water, and before taking off add one
tablespoonful of gelatine dissolved in cold water.
When this mixture cools add to it the juice and
pulp of three boxes of strawberries (rubbed
through butter cloth), the juice of three lemons
and three oranges and enough water to make
two quarts. When half frozen add the well
FROZEN DAINTIES 340
beaten whites of two eggs.
MRvS. G. C. Grimes, Fresno.
BLOOD ORANGK SHERBET.
Make a syrup by boiUng four cupfuls water
and two cupfuls sugar together 20 minutes; cool;
add two cupfuls orange juice; one-fourth cupful
lemon juice and grated rind of two oranges.
Strain and freeze. Use blood oranges or color
with fruit coloring.
LEMON SHERBE)T.
One quart milk, three cupfuls of sugar; put in
a freezer and w^hen nearly frozen add a coffee
cupful of strained lemon juice. This is white,
smooth and delicious.
MIXED FRUIT SHERBET.
Three shredded oranges, the juice of three
lemons, two or three bananas finely sliced,
three cupfuls of sugar dissolved in three cupfuls
of boiling water and allowed to cool. Mix all
together and pour into freezer; when nearly
frozen add the beaten whites of four eggs.
Mrs. a. Harris.
STRAWBERRY SHERBET.
1 quart strawberries,
2 lemons,
1 pound granulated sugar,
1 quart water.
Wash the strawberries and mash fine; add
juice of lemons and sugar; let stand in a cool
341 fROZEN DAINTIES
place one hour, add the water and freeze.
M. L. Parkhurst.
pine:applk sherbet.
One can pineapple, soaked in one quart cold
water for three hours, one pint boiling" water,
two and one-half cupfuls sugar, and two lemons
boiled together five minutes. Let it cool; then
mix in pineapple water and juice of two more
lemons; freeze. Very good.
Mrs. D. S. Hallock.
COFFEE FRAPPE.
Four tablespoonfuls fineh^ ground coffee; pour
over it one quart boiling water; add one gill of
good cream and enough sugar to make it over-
sweet, When cool, turn into ice cream freezer
and turn slowly until it is frozen. You can make
it without a particle of cream or milk, but in that
case turn rapidly while freezing.
M. Iv. Parkhurst.
WHITE yELVET SHERBET.
6 lemons,
3 cupfuls sugar,
3 pints milk.
Mix lemon juice and sugar and add milk grad-
ually. Freeze.
Miss Jennie Stanyan, San Francisco.
STRAWBERRY MOUSSE.
1 pint cream,
1 box strawberries,
FKOZEN DAINTIES 342
1% cupfuls sugar.
Whip the cream to a stiff froth, add sugar and
strained juice of berries; freeze in a pail or mould
without stirring.
Mrs. Parkhurst.
MOUSSE.
% box gelatine,
1 quart cream,
1 pint fine pineapple,
^/2 cupful cold water,
1 cupful boiling water
Soak the gelatine in cold water; add the boil-
ing water and cook a little. Whip the cream and
add the sugar and pineapple. Pack in ice and
salt; let stand five hours.
FROZKN PUDDING.
1 pint cream,
1 ^ dozen macaroons,
3 tablespoon fuls powdered sugar,
2 tablespoonfuls ground chocolate.
Whip the cream, add the sugar and divide in
three parts. To one portion add chocolate which
has been moistened with very little water and
stirred until smooth. Add enough pink coloring
to second portion to give a delicate pink. Flavor
third portion with vanilla. Roll macaroons, not
too fine, and divide into three parts. Take a
small lard can and put in first the pink cream and
over it one portion of macaroons, next white
cream and then second layer of macaroons, then
add chocolate cream. Cover can and pack well
with ice and salt, as for ice cream. Let stand
four hours. When readv to serve turn out and
343 t^ROZEN DAINTIES
cover top with third portion of macaroons. It
will turn out more easily if you wrap a hot cloth
around the can for a very short time.
Mrs. G. C. GrimEvS, Fresno.
QUEKN PUDDING, NO. 2.
Line a melon mould about two inches deep with
vanilla ice cream, or if preferred, use strawberry
water ice, having ready a pint of chilled peaches.
Fill these in the center, cover with cream or ice,
bind edg-es with strip of buttered cloth; pack in
ice and salt tw^o hours. Whenready to serve wipe
mould with warm towel, turn out on large dish.
Dust with grated macaroons and servem imedi-
ately-
FIG PUDDING.
1 pint cream,
2 pints milk,
1 cupful sugar,
1 pound dried figs,
1 wineglassful curacoa.
Chop figs fine and pour the curacoa over them.
Let them stand until the cream is ready. Mix
sugar and milk; add cream after it is slightly
beaten; freeze; when nearly done add figs.
ORANGF, OR STRAWBERRY
CHARLOTTE.
2 tablespoonfuls granulated gelatine,
1 cupful sugar,
1 cupful fruit juice and pulp,
V^ cupful cold water,
5^ cupfu] boiling water,
PKOZEN DAINTIES 344
3 teaspoonfuls lemon juice,
Whites 3 e^gs,
^2 pint whipped cream.
Soak gelatine in cold water, then dissolve in
boiling water; add sugar, lemon juice, fruit juice
and pulp. When cold whisk until frothy, then add
whites of eggs beaten stiffly and fold in cream.
Line a mould with sections of orange and fresh
ripe strawberries; turn in the mixture and chill.
MARASCHINO FROZEN PUNCH.
2 tablespoonf uls liquor of Maraschino cher-
ries,
Juice 2 lemons and 5 oranges,
Pulp 3 Japanese persimmons.
Pulp 2 bananas,
1 pint canned apricots,
3^ cupfuls granulated sugar,
5 cupfuls water.
Strain all through a coarse cloth and freeze.
Serve after the meat course in stem champagne
glasses with the cherries as a garnishment.
Mrs. F. F. Cook, Fresno.
ROMAN PUNCH.
1^2 pints strong sweet lemonade,
% pint champagne,
1 small wineglassful best Jamaica rum,
Juice 2 oranges.
Mix, and when partly frozen add whites of two
eggs, beaten stiff. Mrs. A. Mattel
CANTFLOUP FROZEN.
Choose one which is ripe and luscious. Cut
345 fKOZEN DAINTIES
pulp into tiny cubes and sprinkle with little
sugar and a little pinch salt; let it stand in freezer
one hour. Serve heaped on a pretty dish.
Mrs. C. L. Pioda.
FROZEN APRICOTS.
1 quart can apricots,
2 tablespoonfuls gelatine,
2 cupfuls vsugar,
1 pint cream.
Drain the apricots, cut them into pieces with
silver spoon; measure the syrup and add sufficient
water to make one and one-half pints; add the
sugar. Cover the gelatine with a little cold water
and soak one-half hour. Boil the sugar, syrup and
water together for five minutes; skim carefully;
add the gelatine, stir until dissolved; add apri-
cots and stand aside to cool. When cold, freeze,
stirring slowl3^ When frozen, remove the dasher
and add the cream, whipped. Re-pack, cover and
stand aside for two hours.
Mrs. Marden.
FROZEN STRAWBERRIES.
1 pint strawberries,
2 cupfuls sugar,
1 quart water.
Juice 2 lemons.
To the berries add the lemon juice and sugar;
let them stand an hour, then mash the berries,
add the water and stir until sugar is dissolved.
When nearly frozen add the white of one egg,
beaten; freeze slowly.
Mrs. Eddy.
FROZEN DAINTIES 346
PINEAPPLK CREAM.
Yi cupful sugar,
1 cupful water,
1 can grated pineapple,
Yz box gelatine,
1 cupful cream.
Boil sugar, water and pineapple together ten
minutes; dissolve gelatine in one-half cupful cold
water and beat into pineapple. When cool beat
in one cupful whipped cream. Set on ice. Serve
with whipped cream.
Mrs. Sidney J. Parsons.
Candif,
Miss Harriet M. Stout.
Miss Carrie Elder.
A perpetual feast of nectared sweets.
ALMOND CANDY.
To each cupful of sliced almonds add one cup-
ful granulated sug-ar. Butter skillet well. Put in
sug'ar first and then almonds. As soon as the
sugar begins to dissolve, stir the above with well
buttered spoon and continue stirring slowly until
a light brown, then pour on a buttered platter
and spread with a spoon.
Mrs. Thomas Harris.
frp:nch crkams, no. i.
(Cooked. )
Put into a granite ware sauce pan one cupful
wate-, two cupfuls granulated sugar and a pinch
cream of tartar. Stir until the sugar is nearly
melted; then place on the fire and heat slowly,
but do not stir. Watch carefully and note
whed it begins to boil. When the sugar has been
boiling for ten minutes take a little of it and
drop in ice water. If it hardens enough to form
a soft ball when rolled between finger and thumb
CANDY -^48
it is cooked enough. Remove saucepiin from the
tire and when the syrup stops boiling pour into a
large platter and set in a cool place. When the
syrup is so cool that the finger can be held in it
comfortably, stir with a wooden spoon or ])addle
until it becomes thick and white. When it begins
to look hard and a little dry, remove spoon and
knead with hands until the cream is smooth and
soft. Work the flavoring in a little at a time.
If the candy becomes hard and crumbly, it means
that it has been cooked too long. Dampen the
candy with a very little water and knead as be-
fore. By combining this fondant with figs,
prunes or citron a variety of creams may be
made. Harriet M. Stout.
FRENCH CRKAMS, NO. 2.
(Without Cooking).
2 pounds confectioners' sugar, XXX, rolled
and sifted.
Beat whites of two eggs and put in a tumbler
(mark the quantity), pour in a dish and add the
same amount of cold water as you had eg^ in the
tumbler, and a scant tablespoonful vanilla. Stir
well together and add slowly the two pounds of
sugar. Stir with a silver spoon until well mixed.
This is the foundation for all cream candies.
Miss A. CampbelTv.
CHOCOLATK CREAMS.
Take some of the fendent and mould into cone
shaped forms. Lay these aside for a few hours
in a cool place to harden. Put two ounces of un-
sweetened chocolate in a cup and stand the cup
in a saucepan of boiling water until the chocolate
34V CANDY
is melted. Take the cones of cream one at a time
on a silver fork and dip them into the chocolate
until well coated, then slip them from the fork
onto waxed paper and set aside to dr}-.
Harriet M. Stout.
COCOANUT CREAMS.
Knead into the cream fondant shredded cocoa-
nut. After the two are thoroughly mixed break
off small pieces and roll into balls. Dip the balls
into white of egg and roll in the shredded cocoa-
nut. The egg is used to make the cocoanut ad-
here to the outside-
Harriet M. Stout.
CREAM DATES.
For these select large perfect dates and with a
sharp knife make a slit and remove the stones.
Eorm some French cream into oval shapes, re-
sembling the dates themselves, but not so large.
Insert the piece of cream in the side of the date
where the stone was removed, not. of course,
concealing the cream altogether.
Harriet M. Stout.
brittlp:.
% cupful Sultana raisins,
% cupful figs,
% cupful Brazilian nuts sliced,
% cupful cocoanut.
Grease tin plates and scatter nuts and fruit
over them. Then boil till good and brittle the
following:
2 cupfuls sugar.
CANDY 350
1 tablespoonful butter,
% cupful vinegar,
yi cupful water.
Pour into plates containing fruit. Break in
pieces when cold.
Emily Dahlgren.
BUTTERSCOTCH, NO. 1.
2 cupfuls brown sugar,
1 cupful water,
% cupful butter.
Cook until it is brittle when dropped into cold
water. For caramels, when almost done add one-
fourth cupful grated chocolate.
MiSvS Murray
BUTTERSCOTCH, NO. 2.
Put into a pan one-half pound brown sugar, a
gill of water, one teaspoonful vinegar and one-
half ounce butter. Boil all together for twenty
minutes, then pour into buttered tins; mark it
out as it cools with the back of a knife. Flavor to
taste as you pour it into the tins. D.
CREAM CANDY, NO. 1.
4 cupfuls sugar,
1 cupful cold water.
Stir well before putting on stove, but do not
move while boiling. Keep covered about three
minutes, then put five drops lemon juice in.
When it hairs turn into a fiat dish to remain per-
fectly still until you can bear your finger in it,
then beat w^ith a knife until it becomes cream}'.
Then knead and cut into any shape.
MyrttvR Chapman.
351 CANDY
CREAM CANDY, NO, 2.
2 cupfuls granulated sugar,
Enoug'h cream to dissolve it,
Small piece butter.
Boil until it hairs from the spoon; add tea-
spoonful vanilla and take from stove and beat
until it creams. Pour on buttered plate. It is
much nicer if put away and kept for ten days.
Beatrice Gracey.
CREAM TAFFY.
1 pound white sugar,
3 tablespoonfuls vinegar,
1 teaspoonful lemon extract,
1 teaspoonful cream of tartar,
1 tablespoonful butter,
Add little water to moisten sugar.
Boil until brittle. Put in extract and turn out
on buttered plates. When cool, pull until white
and cut into squares. Do not stir while cooking.
FUNICE GORDEN.
CREAM CHOCOLATE CARAMELS.
3^2 pint white sugar,
1 pint brown sugar,
y^ pint thick cream,
1 generous tablespoonful butter,
4 ounces chocolate.
Mix together in a granite ware saucepan; place
on the fire and stir until the mixture boils. Cook
until a few drops of it will harden if dropped
into cold water, and pour into well buttered pan,
having mixture about three inches deep. When
early cold make intosquares. It will take almost
CANDY m
an hour to boil this in a g^ranite ware pan.
Eunice Gordon.
WALNUT CARAMELS.
2 cupfuls molasses,
2 cupfuls brown sug^ar,
1 cupful milk,
1 tablespoonful grlycerine.
Boil rapidly for about thirty minutes, then add
one cupful grated chocolate and piece of butter
the size of an egg; boil twenty minutes longer. If
then a little of the mixture hardens when dropped
in cold water, remove pan from fire, add the nuts
and pour into buttered tins; when nearly cold
mark into squares.
CHOCOLATE CARAMELS.
1 cupful sugar,
1 cupful good molasses, not syrup.
Piece of butter size of an egg,
1 cupful cream or milk,
2 ounces of grated unsweetened chocolate.
Put these ingredients in an enameled saucepan
and boil them together, stirring constant!}', for
twenty minutes. If the mixture forms into a ball
when dropped into cold water, it is done. Remove
from fire; pour into well buttered tins and, when
cool enough, mark into squares.
PUDGE, NO. 1.
2 cu]>fuls sugar,
1 cupful milk,
2 squares chocolate.
Butter size of an egg.
353 CANDY
Boil ten minutes or more, or until it forms a
soft ball in cold water. Take from fire and stir.
Mrs. Parrymore.
FUDGE, NO. 2.
2 cupfuls sug-ar,
% cupful sorg-hum,
^ cupful milk,
1 tablespoonful butter,
3 squares chocolate,
1 pint nuts.
Cook all but nuts until a little dropped in cold
water can be moulded between thumb and finger.
Add nuts and flavoring- and beat until cool.
Maude Turner.
FUDGE, NO. 3.
3 cupfuls su^ar,
1 cupful milk,
1 teaspoonful butter.
Cook; when sug-ar is melted, add four or five
tablespoonfuls cocoa; stir and boil nine or ten
minutes. Take from fire and add one teaspoonful
vanilla. Stir until creamy ; pour on buttered plates
and cut into squares.
Mrs. James Turner, Clovis.
MAPLE CREAM.
Take three cupfuls brown sugar and just
enough water to dissolve, butter the size of an
eg-g. Boil until it hairs from the spoon, then put
in a tablespoonful vanilla. Take from the stove
and beat until it is like cream, then pour into a
large greased platter and cool until hard enough
CANDY 354
to cut. It is much nicer when nuts or cocoanut is
stirred in. BEATRICE Gracey.
PANOCHE, NO. 1.
2 cupfuls sug"ar,
Yi cupful mill^,
Yi cupi'ul butter,
Yi cupful walnuts.
Cook until waxe3\ When done beat until
creamy. Mrs. ParrymorE.
PANOCHK, NO. 2.
2 cupfuls brown sugar,
2 cupfuls white sugar,
1 cupful milk,
1 tablepoonful butter,
1 pound English walnuts, chopped fine.
Boil fifteen minutes, or until it hardens in cold
water. Just before taking off stove flavor with
vanilla and put in nuts, and pohr on buttered
plate. Carrie Elder.
PERSIAN DELKtHT.
1 pound English walnuts,
1 pound dates,
1 pound figs.
Chop very fine and mix with all the confec-
tionery sugar it will take. Add a little vanilla;
then roll it out on the board, using sugar to
keep it from sticking, and cut it in squares.
Jennie Crowley, Providence, R. I.
PRAULINES.
2 cupfuls granulated sugar,
355 CANDY
^ cupful water,
}^ cupful vinegar,
Butter size walnut.
Boil until it ropes from the spoon, then stir in
one quart peanuts and stir until white.
Mrs. K. F. Hawkins.
MOLASSKS CANDY, NO. 1.
2 cupfuls molasses,
1 cupful brown sugar,
Butter size of walnut.
Boil twenty minutes then add two teaspoon-
fuls cream of tartar, one teaspoonful soda, one
teaspoonful vinegar. Turn into buttered pan un-
til cool enough to pull. LoTTiE Clark,
Courtesy of "Crumbs from Everybody's Table."
MOLASSKS CANDY, NO. 2.
1 quart molasses,
1 pint white sugar,
1 dessertspoonful butter,
1 teaspoonful vanilla,
1 tablespoonful vinegar,
1 teaspoonful soda.
Let molasses, vinegar and sugar boil until brit-
tle when tested in cold water. When nearly done
add butter, and when entirely done add vanilla
and soda. Cool in well greased tins; then pull.
Mrs. W. G. Wanzer.
MOLASSKS TAFFY.
1 pint genuine molasses, best quality,
% pound sugar,
% teaspoonful vinegar,
CANDY 356
1 ounce butter.
Stir all this over the fire until it comes to the
"crack;" that is, until a piece being dropped into
cold water it sets at once and falls to the bottom
of the dish with a tinkle like glass; then pour it
out into well-buttered tins. When cool enough to
handle turn in edges and make it all into a ball;
pull until a light tan color and cut in pieces with
scissors. D.
ICE CRKAM TAFFY.
2 pounds granulated sugar,
^ pint of water,
ye pint vinegar,
Butter the size of an ^gg,
1 tablespoonful glycerine.
Boil together without stirring from twenty
minutes to half an hour; when, on dropping a
little of this into cold water, it hardens at once,
add to it a small teaspoonful cream tartar; pour
it all onto well-buttered plates to cool, and pour
two teaspoonfuls of essence of vanilla over the
top. Let it cool; pull it until it becomes beauti-
fully white and cut it with scissors into sticks.
POP CORN BALLS.
Pop the corn and reject all that is not nicely
opened. Place a half bushel on a table or drip-
ping pan. Put a little water in a suitable kettle
with one pound of sugar and boil until it becomes
quite waxy in cold water. Remove from fire and
dip into it six or seven tablespoonfuls of gum
solution made as thick as molasses by pouring
boiling water on gum arabic and letting stand
over night. Pour mixture over corn, putting a
357 CANDY
stick or handvS under the corn, lifting- it up and
mixing until it is all saturated; let stand a few
moments, then flour the hands slightly and press
into balls. This amount will make one hundred
pop corn balls, such as the street peddlers sell,
but for home eating omit the gum solution and
use a half pint of stiff taffy made as above, for
one peck of popped corn. This will make twenty
rich balls.
CHOCOLATE PKPPKRMINTS.
2 pounds confectioners' sugar (XXXX),
% pound bakers' chocolate.
Add enough water to the sugar to make it the
right consistency to roll into balls; flavor with
peppermint and roll out on wax paper with the
rolling pin; cut out the peppermints; melt the
chocolates and dip the peppermints, holding
them on the end of a fork; set on wax paper to
cool.
Tood for Invalids.
Mrs. L,. D. Howard.
Kndeavor to tempt the appetite of the patient
by attention to little things. Give the distaste-
ful food the resemblance of something- that is
particularh^ palatable. Cover the tra}' in a dainty
manner with the freshest of cloth; render it
bright with a vase of flowers. Do not set a plate
before an invalid containing the exact quantity of
meat, fish or anything you wish him to eat. Serve
everything on small dishes and allow the patient
to help himself. Very often the effort to lift the
head, even if the person is not dangerously ill,
disinclines them to take refreshing or nourishing
drink. Do not disturb such sufferers by propping
them up with pillows and making them lift their
heads and change their position. Secure a bent
glass tube and the patient need not be disturbed,
in a sick headache or extreme fatigue, but can
take the beverage provided without a change of
position. As the system feels the need of the very
thing that the taste demands, satisfy that desire
as far as possible; but the greatest care is neces-
sarv with regard to food; therefore, give no new
article of diet without the express permission of
the physician.
359 _ FOOD POR INVALIDS
CONCENTRATED FOOD FOR INVALIDS.
Bartholow's Food, first made by Dr. Bartho-
low, of Philadelphia, ivS better known to nurses
than to others. It is a very concentrated food,
useful in nourishing a patient who is on a liquid
diet.
SAGO FOR INVALIDS.
1 cupful beef tea,
2 level tablespoonfuls sago,
1 yolk of egg-,
1 cupful sweet milk,
Salt to suit.
The sago is given for the starch it contains,
arrowroot and sago being the most easily' digested
form of starch. In making the food, first put the
sago in the milk; heat until the grains swell and
thicken the milk; stir frequently, and if possible
cook in a double boiler. Do not scorch. When
cooked, it vshould look clear; take from the fire,
stir in the cup of beef tea, beat in the yolk of the
egg, salt to taste, and serve. Do not give more
than one-fourth cupful at one time. When wanted
heat in a jar of hot water.
DRINKS FOR THK SICK.
Applk Tea — Roast eight fine apples in the
oven or before the fire; put them in a jug with
two spoonfuls of sugar, pour over them one
quart of boiling water; let the whole stand one
hour near the fire.
Orange Whey — Juice of one orange to one
pint sweet milk; heat slowly until curd forms;
strain and cool.
FOOD F-OR INVALIDS
Rennet Whey — One quart of milk, almots
boiling-, two tablespoonfuls of prepared rennet,
off a piece that has been soaked in water; sugar
to taste; stir the rennet into the milk; let stand
until cool, then strain.
Kgg Lemonade — White of one egg, one table-
spoonful sugar, juice one lemon, one glassful
water. Beat together. Good for inflamation of
lungs,, stomach or bowels.
Gum Arabic Water — One teaspoonful gum
arable, one goblet cold water; let stand until it
dissolves and flavor to suit with any fruit juice.
Oat Meal Tea — Two tablespoonfuls oat
meal to one quart cold water; let stand two hours
in cool place, then drain off as it is wanted.
Good for convalesents.
Toast Water — ^Toast slowly a thin piece of
bread until it is extremely browm and hard, but
not black; put in a bowl of cold water and cover
tighth'. Let stand one hour before using.
Sago Milk — Three tablespoonfuls sago soaked
in a cupful cold water one hour; add three cup-
fuls boiling milk; simmer slowly half an hour;
eat warm. Tapioca milk is made the same way.
Flax Seed Lemonade — Two tablespoonfuls
whole flax seed to one pint boiling water. Let
stand until cool; strain; add juice two lemons,
two tablespoonfuls honey.
Beef Tea — ^One pound lean beef, cut into
small pieces; put into a bottle without a drop
of water; heat gradually to a boil and continue
boiling steadil}' for four hours. When the meat
is rags the juice is outj salt to taste. Beef tea
361 FOOD FOR INVALIDS
does not afford as much nutrition as people have
been led to believe. It is readil}" taken up by ab-
sorption and is desirable where a mild stimulant
is required. Notwithstanding- it has been repeat-
edly shown that beef tea is not a food, the laity,
and to a considerable extent, the profession, are
slow to be convinced. That patients fed on beef
tea slowly starve, is a fact which the analysis
only too conclusively proves and which is sus-
tained by accurate clinical observation. Beef tea,
most carefully prepared, says Dr. Neal in a
medical journal (Nov. 1881), does not contain, in-
cluding alkaline salts, more than from 1.5 to
2,25 per cent solid matter. Asa stimulant, beef
tea may be and often is highl}^ serviceable, but
as a means of support during- the exhausting-
drain of a long illness, it does not compare in
nutritive value to milk. Dr. Lander Brunton
raises the question whether beef tea, a product
of muscular waste, may not, under some circum-
stances, be actually poisonous.
Medical News.
Corn Tea — Parch common corn until browned
through; grind and pour boiling water over;
drink with or without cream. Fine for cases of
vomiting and diarrhoea.
Corn Meal Gruel — One tablespoonful finely
sifted corn meal wet m cold water. Have one
quart boiling water in a pan; dip a spoonful of
this cold batter into the water; stir; let it boil
up and add another spoonful and so on until the
gruel is of the right consistency. Let boil briskly
twenty minutes or more. Salt to taste. Graham
gruel is made the same wav.
Milk Porridge — One and one- half table-
FOOD FOR INVALIDS 362
Spoonfuls flour wet to a paste, stirred into a quart
of boilinsJ' milk; salt to taste.
Baked Milk — Put one-half gallon milk in a
jar and tie over it writing paper. Let stand in a
moderate oven eight or ten hours. It will then
be like cream and is good for consumptives.
Chicken Broth — In one quart of water boil
the dark meat of one-half chicken with one table-
spoonful rice or barley. Skim off the fat. Use as
vsoon as the rice is well done. Serve few narrow
strips toast with it. Mrs. Z. L. Ward.
PANADA.
Take a slice of wheat bread, toast to a nice
brown; break into fragments; sprinkle over it
one teaspoonful ground cinnamon or nutmeg.
Pour over enough boiling water to cover it; add
sugar to taste. Some add a flavor of wine or
brandy, but it is just as well without.
TOAST.
Brown a slice of wheat bread before the fire
on both sides; put in a platter; pour boiling
water over it to make soft; butter; put in oven
until butter is melted; remove and put rich
whipped cream over; serve while hot.
GRUEL.
Mix two tablespoonfuls corn meal and one of
flour with cold water, to make a thick batter; if
licked thick, stir it into one pint boiling water
(if wanted thinner, add more water or milk);
season with salt and pepper to taste; boil eight
363 FOOf) f OK INVALIDS
or ten minutes; take from fire; add a piece of
butter size of a walnut, pour over toast or
serve in cuj).
RICK CAKE.
Beat the ^-olks of fifteen egtrs for one-half
hour; mix well with ten ounces of fine sifted
sugar; one-half pound rice, ground; orange fiower
water; rind two lemons grated; add whites seven
eggs. Stir well, put in a hoop; bake one-half
hour in a quick oven.
RICE OMELET.
2 cupfuls boiled rice,
1 cupful sweet milk,
2 eggs.
Stir together with e^g beater; put into a but-
tered skillet; cook slowly ten minutes, stirring
frequently.
RICE AND RAISINS.
3 cupfuls boiling- water,
1 cupful sweet milk,
1 cupful rice,
^2 cupful raisins.
Mix and cook in double boiler.
TO COOK EGGS IN THE SHELL.
An egg should never be boiled; place in boiling
water, set on back of stove for ten minutes; it
will cook to perfection.
FOOD FOR INVALIDS 364
CHICKEN PANADA.
Cut up a chicken; boil slowlv in water until
done; remove skin; cut off white meat (remove
fat, if an}'); pound it to a smooth paste with the
water it was boiled in. When quite smooth, salt
to taste, add a little lemon peel, boil gently for
a few minutes; add water that it was cooked in
to get the right consistency. Stir all the time.
BEEF TOAST.
Cut one-half pound of lean, juicv beef in slices
one-half inch thick; lay them on a very hot fr}--
ing pan, free from grease. When they are heated
through squeeze juice from them with a lemon
vsqueezer; pour over toast and serve while hot.
Do not butter toast.
EGG BROTH.
1 egg well beaten,
% teasponful white sugar,
1 pint boiling water.
Salt to suit.
Beat egg and sugar together; pour boiling
v^ater in, stirring to prevent curdling; add salt
and serve hot. Good in extreme exhaustion.
ORANGE FOOL.
3 oranges,
3 eggs.
Sugar to suit,
1 pint cream.
Mix all together; heat but do not boil; allow to
become thick. Serv^e cold.
365 FOOD FOR INVALIDS
KAW BKEF JUICK.
Take one pound sirloin beef; warm it in a
broiler before a quick fire; cut into cubes of about
one-fourth of an inch; place in a lemon squeezer,
pressing the juice out; remove the fat that arises
to the surface after cooling. Never cook the
meat.
junki:t.
Treat a pint of milk as in preparing whey.
Serve the curd with cream and sugar. Add spices
if wanted.
LIME WATER.
Take a piece of unslacked lime the size of a
walnut in two quarts of filtered water in a stone
vessel; stir well; allow to settle. Use onl}- from
top.
BARLEY JELLY.
Put two teaspoonfuls washed pearl barley into
a quart saucepan with one and one-half pints
water; boil slowly down to one pint; strain and
allow liquid to set into a jellv. Season to taste.
MILK RELISH.
Yi pint milk,
Salt,
The white of ^^^ beaten to a foam; add milk
and flavor to suit.
hOOD hOk INVALIDS 366
WHKY.
Heat one pint of milk as hot as can be borne
in the mouth; add, with gentle stirring, two tea-
spoonfuls of Fairchild's essence of pepsin; let
stand until coagulated; beat with a fork, dividing
curd; strain.
FLOUR BALL.
Take one ])ound wheat flour, tie it up ver\'
tightl}^ in bag and place in a saucepan of water;
boil ten hours; when cool remove cloth and cut
away soft outer covering dough; grate the inter-
ior for use. To prepare, stir into milk or other
liquid gradually while boiling.
GRAPK JUICE.
Stem the grapes; with just enough water to
prevent scorching; heat through; stir often;
strain through bag and squeeze. To three cup-
fuls juice add one cupful water, one cupful vSUgar
and boil five minutes; bottle immediately. Use
new corks.
ORANGEADE.
1 orange,
lYi teasjioonful sugar.
Cold water.
Scjueeze juice of orange into a tumbler, add
sugar; fill tumbler with water and ice.
MILK FOOD.
3^ pintfreshlv made whey.
367 fOOD l-OK INVALIDS
2 tablespoonfuls fresh cream,
Yi teaspoonful sug-ar of milk.
Warm whey a very little above blood heat;
add cream and sugar; stir until sug'ar is dis-
solved. Fine for babies. Can be given from a
nursingf bottle.
't*
MINCED CHICKEN.
The breast of a chicken stewed; minced fine
with one-half cupful broth, one-half cupful cream
mixed. Heat and use as desired, Fine poured
over toast or crackers; good for fever patient.
SNOW CREAM..
The pulp of six stewed apples; beat. When
cold, add the whites of six eggs. Beat to a froth;
four ounces sugar; beat all together until it be-
comes stiff. Serve.
BROWNED RICE.
Spread a cupful rice on a shallow baking pan
and put into a moderately hot oven to brown. It
will need to be stirred frequently to prevent
burning and to secure a uniform color. Each rice
kernel, when sufficiently browned, should be of a
yellowish brown, about the color of ripe wheat.
The rice should be well washed and dried tol-
erably dry before going into the oven to brown.
Use one and one-half cupfuls of water to each
cupful browned rice (never stir rice after it has
boiled, as it breaks the grain and makes it mushy.)
Use browned rice the same as unbrowned; it
cooks easier; is good boiled or steamed, served
w4th cream or butter, and is nice in soups; makes
POOD POR INVALIDS K68
a dainty dish for a sick person and is more easy
digested than the imbrovvned. A panful may be
browned and put avvav for use.
Mrs. Z. L. Ward.
CRACKER AND WINK.
1 soda cracker, toasted,
Turn over it two-thirds teacupful boiling
water, two tablespoonfuls sweet wine. Sweeten
to taste. This can sometimes be retained on the
stomach when nothing else can.
meals Without meat.
Mrs. Amos Harris.
No tloeks that range the valley tree,
To slauKhter I condemn;
Taiighi by the power that pities me,
I leaiii to pity them ;
But from the mountain's grassy side
A guilllesh feast I bring;
A scrip with herbs and fruits supplied,
And waler from the spring.
—Goldsmith
My all that is sai^red in our hopes for the humnii race, 1 conjure those who
love happiness and truth togiw a fair trial to the vegetable system.— Shelly.
*' * * * The growth of Vegetarianism in
the United States is gradual, but persistent. " —
Ex. And The Raisin Center Cook Book would
not be up to modern requirements without a de-
partment devoted to meatless dishes. Meat is
not a necessity, so it is not necessary to have
anything to take its place; but since we are in the
habit of thinking that a meal is incomplete with-
out meat, we find it easier to drop into "the bet-
ter way," if the platter is filled with something
that looks like meat. So 3'ou will find in this de-
partment a few recipes for something to fill the
platter which should be accompanied by soup,
vegetables, side dishes, relishes and daint}' des-
serts, usualU" served with a meat dinner, the
recipes for which will be found in the other de-
partments of the cookbook. But do not discard
MfcALS WITHOUT MEAT 370
meat and attenrpt to live on white bread, butter,
tea and crackers. If you do you will soon find
3'ourself all run down and think, at once, that
you must ^o back to a meat diet to reg-ain your
strength. If, on the contrary, you desire to give
it a fair trial, go about it understandingly and
have 3'our store closet tilled with such things as
will supplv the needs of the body. It has been
conclusively proved bv actual experiment that the
same food values can be obtained from nuts and
fruits as from a meat diet, as astud)^ of the table
of food values will show. Professor Atwater, in
his report to the Agricultural Department, says:
"There is a general awakening to the needs of
dietarv improvement, but in order to bring this
about experts are required. These should not be
mere cooks, or even chefs, but persons of
thorough scientific and practical training. The
calling is especially adapted to women who have
the natural gifts and opportunities to secure the
necessary education." Kach house mother, then,
must be her own judge; whether she will stick
to the old ways, with their burden of work,
worry and ill health, or open her eyes to modern
scientific discoveries.
Something for the Platter,
Here is a formula which can be varied indefi-
nitely, using apples or vegetables in place of
nuts:
NUT CROQUETTES.
1 cupful thinly sliced walnut meats (or any
nuts preferred).
371 MEALS WITHOUT MEAT
1 cupful bread crumbs,
1 cupful milk,
1 egg,
1 spoonful butter,
1 spoonful olive oil (Gower's),
yi spoonful whole wheat flour,
Vi teaspoonful sugar.
Salt and pepper to taste.
Put butter and oil in the saucepan, stir in the
flour and cook until slightly brown; then add the
bread crumbs, with sugar, salt and pepper; then
the milk, stirring constantly. Remove from the
stove; add the nuts and last, the well beaten ^^^,
mixing all thoroughly together. Make into balls
of an}'^ desired size or shape, dip in ^^^ batter,
roll in bread crumbs and fry in hot olive oil
(Gower's). Have two or three bananas peeled
and cut in thirds, or apples cut in eighths, dip in
batter and fry in the same oil. Arrange on hot
platter with croquettes in center and bananas or
apples around the edge. Klizabkth.
WALNUT ROAST, MUSHROOM SAUCK.
1 cupful finely minced walnuts,
1 cupful strained tomatoes,
1 cupful whole wheat breadcrumbs,
1 teaspoonful finely minced onions,
^ teaspoonful majorum or thyme.
Salt to taste-
Thoroughly blend; add one well beaten ^^^.
Bake forty minutes in buttered pan; basting with
melted butter and hot water.
MUSHROOM SAUCE,—
Take a half dozen mushrooms, wash, peel and
cut off stems as far as frill (or use the French
canned); put them in a saucepan with two table-
MEALS WITHOUT MEAT 372
Spoonfuls butter; salt and pepper. Let them sim-
mer for ten minutes then stir in a tablespoonf ul
flower and add slowly two cupfuls boiling" milk or
milk and water; cook 10 minutes; serve with roast.
APPLE SNOW.
Grate three nice, mellow eating- apples; beat
the whites of three eggs, adding- three table-
spoonfuls sugar; whip all together. Serve in
individual glasses, with candied fruit on top.
Grace A. Kierstead.
VKGKTABLK POT PIE.
(For a Family of Six.)
Put a good sized lumj) of butter or two table-
spoonfuls Gower's olive oil into the pot; when it
is hot put in a finely minced onion and let it fry
for fifteen or twenty minutes; don't let it scorch
the least bit, but just turn a delicate brown; pour
in three pints of boiling water; add salt and
pepper to taste. Have ready two carrots cut in
quarters lengthwivse, three parsnips cut in quar-
ters lengthwise and six potatoes cut into pieces
crosswise. Put in vour carrots first, then your
parsnips; when they have boiled fifteen minutes,
add your potatoes, and on top of all vour dump-
lings. (Recipe for Dumplings^ — -Two cupfuls flour,
two teaspoonfuls baking powder and a good
pinch salt, sifted together, wet with sufficient
milk to make a stiff dough.) Cover closely and
keep the pot boiling for half an hour; then it
will be ready to dish up on the platter (have the
platter hot so as not to sodden the dumplings).
Take out the dumplings carefully with fork and
spoon, and around them arrange the vegetables.
To the water in the pot add a heaping table-
373 McALS WiTHOUr MEAT
spoonful flour rubbed smooth m a cupful of milk,
and stir until it boils up; now put in another
lump of butter and your g-ravy is ready to dish.
VEGETABLE ROAST.
1 cujjful whole wheat flour,
% cupful olive oiUGower's),
2 cupfuls water,
1 carrot, 2 parsnips, 1 potato, all previously
cooked.
Mix oil and flour; place over the fire and stir
until well browned; add water; stir until smooth
and well cooked. Remove from the fire; add salt
and pepper to taste and your chopped vegetables
with a little grated onion. This mixture should
be the consistency of stiif mush. Put two-thirds
of this mixture m a baking dish, and with a
spoon spread it over the bottom and half way up
the sides; have ready a dressing of bread crumbs,
vsuch as you UvSe for turkey or meat roast; pour
this into your baking dish and cover by spread-
ing the other third of the mixture over top, mak-
ing it meet neatly the under part. Bake forty-five
minutes. Baste with browned flour and water
and butter.
GRAVY FOR ROAST,—
Put one spoonful of butter and two of olive oil
in a skillet; when hot add a heaping tablespoon-
ful flour; stir until it becomes a golden brown,
then add one and one-half pints boiling water;
stir continually and boil five minutes. Season
with salt, pepper and a little onion juice.
NUT LOAF.
To two cupfuls drv bread crumb ; dd a table-
MEALS WITHOUT MEAT 374
spoonful minced parsley, teaspoonful salt, one-
half teaspoonful crumbled sage leaves, one-fourth
teaspoonful black pepper, sprinkle of red pepper,
little summer savor3% one-half pint finely cut
celery, one sour apple cut fine; then melt one-
third pound of butter in saucepan and fry in this
until slightly brown a tablespoonful finely minced
onion; pour this over the crumbs and mix well.
Now beat three eggs into a pint of milk and
pour over the buttered crumbs and let stand ten
minutes. Prepare two cupfuls nuts of such varie-
ties as you have, put them through the grinder
and add them to the bread crumbs. Now mix
thoroughly and form into a loaf; put into a but-
tered dripping pan and bake for an hour and a
half in a moderate oven, basting frequently with
hot water and butter. When done it should be
an even delicate brown. Make a gravy as for
meat roast in the dripping pan after the loaf is
removed. loNE Brown.
VEGETARIAN THANKSGIVING DINNER.
Celery Soup Nut Butter Sandwiches
Olives Salted Almonds
Lentil Cutlets, with Tomato Sauce
Rice Croquettes, with Currant Jelly
Vegetable Turkey, Brown Gravy
Cranberry Jell}^
Nuttose Timbales, Mushroom Sauce
Mashed Potatoes Baked Squash
Grape Sherbet Fruit Salad
Granose Biscuit Almond Butter
Pumpkin Pudding Lemon Pie
White Fruit Cake
Nuts Fruit Coffee
375 MEALS WITHOUT MEAT
VKGKTABLK TURKEY, NO. 1.
Boil one pound chestnuts until tender, remove
the shells, add a teaspoonful salt and a pinch
thyme, and mix thoroughly. Boil together a
large turnip, one carrot, two large potatoes, two
stalks celer)^ three pepper corns and two cloves.
When the vegetables are tender, drain through a
colander; add chestnuts; mash all together, add-
ing two tablespoonfuls each of butter and cream.
Salt to taste, place in a buttered mould, in a hot
oven; heat thoroughly and serve on a meat plat-
ter, garnished with slices of lemon and sprigs of
parsley.
VEGETABLE TURKEY, NO. 2.
Boil a large egg plant until tender; peel it,
mash it smooth, season with salt and pepper, add
a tablespoonful butter and a pound of chestnuts
prepared as above, also two hard boiled eggs
chopped fine, half an onion chopped, and a cup-
ful fine bread crumbs. Mix well, pack closely in
a buttered dish; heat thoroughly in a hot oven
and serve on a platter garnished with sliced to-
matoes.
LENTIL CUTLETS.
Soak a cupful lentils over night in cold water.
In the morning drain off this water and let the
lentils cook ver}' slowly till tender; drain through
colander; add pint chestnuts prepared as for the
turkey, but without the thyme. Add three table-
spoonfuls of butter, half a cupful milk and salt
and pepper to taste. Mix well and pour .into in-
dividual serving dishes. Serve hot, with a little
MEALS WITHOUT MEAT 376
whipped white of an egg on top. In making- vege-
tarian substitutes for meats chestnuts should
always be used, since they have a divStinctly
meat}^ flavor in conjunction with vegetables.
NUTTOSE TIMBALES.
Boil large-sized macaroni in salted water until
tender. When cold cut it into inch bits and mix
■^ith prepared chestnuts, then with a sauce made
of one tablespoonful each of butter and flour, half
a cupful of milk, and salt and pepper to taste.
Just before removing the sauce from the fire, add
three well beaten eggs. Mix with the prepared
nuttose and pour into a well buttered mould.
Place this in a pan of hot water and let it stand
in a slow oven for twenty minutes. Serve the
timbales on a round dish garnished wnth cress
and mushrooms.
NUT BUTTER.
Take half a pound of roasted peanuts, ground
or chopped, one ounce of blanched and dried
almonds, half a pound of pecans, andhalf a pound
pine nuts. Add six ripe bananas, sliced; pack
closely into a mould and let steam for one hour.
Allow the mixture to cool before turning it out
of the mould. It is delicious spread between sand-
wiches, or served in slices with mayonaise dress-
ing. Mrs. E. Turner.
RAISINA PASTE.
Equal parts seeded raisins and dried figs.
Carefully wash the dried figs, and with the scis-
sors clip off the stem end; run them through the
377 MEALS WITHOUT MEAT
handmill, alternating a handful of figs with a
handful of raisins, which is an easy way of mix-
ing them together. Now roll into a ball and from
the mass, with a wet spoon, cut out pieces one-
half size of a walnut, roll them in almond crumbs
and dry on plates in the sun for half a day and
they are ready to store in jars for every day use.
This paste can be varied by using dried apples in-
stead of figs and bread crumbs instead of almonds.
CROUTONS.
Cut stale bread into one-half inch dice and dry
in oven. When wanted for use pour in hot butter
or olive oil (Gower's).
TO PREPARE BRKAD CRUMBS.
Put the broken pieces, heels, etc. into dripping
pan, put in dr\'ing oven and leave until thorough-
ly dry and slightly brown. (This turns the flour
into wheat farina, giving it a nutty flavor and
making it more digestible.) Now run through
the "grinder" and store away in covered jars
for future use,
TO BLANCH ALMONDS.
Shell, pour boiling water over them, cover
and let stand five minutes; pour off the hot water
and dash on cold, drain and you will have no
trouble in removing the skin by rubbing between
the thumb and finger.
ALMONDS FRIED IN OLIVE OIL.
Shell, but do not blanch the almonds, put two
tablespoonfuls oHve oil (Gower's) into your fry-
MEALS WITHOUT MEAT 378
mg pan; when it is hot put in a cupful almonds.
You must be very careful about burning as the
least scorch will destroy the delicate flavor. Stir
constantly for five or seven minutes, then while
hot drain ofF the oil and sprinkle with salt. The
oil drained off can be used in soups or stews.
Almond crumbs can be made by grinding fried
almonds.
Jl Word JIbout Soups Without Itleat.
Soup without meat requires far less time for
cooking. It can be added to the dinner at only a
few minutes notice, and when rightly made is so
delicious as to become its own excuse for being.
Here is a formula for
SOUP STOCK WITHOUT MEAT.
Put in a frying pan one tablespoonful butter
and one tablespoonful olive oil (Gower's); when
warm add two tablespoonfuls finel}' minced on-
ion; when the onion is cooked until slightly yel-
low stir in one spoonful of flour, continue to stir
and cook for five minutes, then add slowly a pint
boiling water; now to this add your prepared
tomatoes, celery, split pea or whatever you may
have planned. When sufficiently cooked put all
through a fine seive, return to the fire, add boil-
ing milk or cream. Serve hot with freshly panned
croutons or crackers.
medicinal Properties of Vegetables,
Diet instead of drugs is becoming a more and
more popular method of medication as we become
379 MEALS WITHOUT MEAT
more aware of the beneficial effects of the various
plants and fruit on the system, and it is certainly
far more agreeable to eat a fine ripe orang^e or
peach than to take a dose of blue mass or fill our
system with calomel. A late issue of "What to
Kat" says that if people understood the medici-
nal values of the foods they would use them more
for physical ills and the doctors would have to ^o
to something" else for a living. Por instance, spin-
ach and dandelion are good for kidney trouble;
celery is good for rheumatism, nervous diseases
and dyspepsia; lettuce and cucumbers cool the
system, and the former is good for insomnia.
Asparagus — If you want to prespire freely,
to relieve the system of impurities, try asparagus.
Onion — There is nothing, medicinally speak-
ing, so useful as the poor and humble onion.
They are almost the best nervine known and
may be used in coughs, colds and grippe, in con-
sumption, scurvy and kindred diseases. White
onions overcome sleeplessness, while red ones are
an excellent diuretic. -Katen every day they soon
have a whitening effect on the complexion.
Cranberries — For malaria and erysipelas
nothing is better than cranberries.
Carrots, etc. — Presh carrots and yellow
turnips are good for scurvy. Carrots for asthma,
watermelon for epilepsy and yellow fever, lem-
ons for feverish thirst in biliousness, low fevers,
rheumatism, coughs colds and liver complaints.
Kggs — Eggs beaten up raw with sugar are
used to clear and strengthen the voice, while
with lemon and sugar the beaten white of an egg
may be used to relieve hoarseness.
Exchange.
MEALS WITHOUT MEAT 380
Popped Corn — A diet of popped corn and
fruit is said to be a panacea for many bodily ills.
Rice — It is claimed that a diet of rice for one
month will cure Bright's disease.
Jl Valuable treatise necessarily^ Omitted,
We have a short treatise on ' 'The Nutrative
Values of Fruits and Nuts," kindly prepared for
this department by Prof. Joffa, Assistant Pro-
fessor of Agriculture, Univ^ersity of California,
but which we are obliged to omit for lack of
space. About the time it was received we were
notified by our publishers that the copy on hand
already exceeded the contract number of pages for
Cook Book. We still had several departments
to provide for, which must be condensed into the
smallest possible space, and as the department
of "Meals Without Meat" came last the cut fell
heaviest upon it, much to the regret of the com-
mittee. We have found space, however, for a few
extracts from this valuable paper: "In the Veg-
etable Kingdom there are foods rich in the differ-
ent ingredients requisite for the proper nourish-
ment of the body, among the.se are fruits and
nuts." In the nine dietary studies, and thirty-one
digestive experiments carried on at the Universi-
t3% fruit and nuts constituted all or almost all the
diet. "The result of these investigations. " says
Prof. Joffa, "emphasize the fact that both fruit
and nuts should be considered as TRUE FOODS,
rather than food ascessories, a fact commonly
overlooked." Por full information regarding
these Dietary Studies Prof. Joffa refers us to U.
S. Dept. Agr., Office Ex. Stas. Buls. 21-29-31-35-
37-38-39-40; Farmers' Bui. 142; Cal. Sta. Bui. 110.
381 MEALS WITHOUT MEAT
Comparative table of Tood Values,
■^ Oj
03 ^ Oh fe. O S
FRUITS—
Grapes 25.0 58.0 1.0 1.2 14.4
Raisine, dried 10.0 13.1 2.3 3.0 68.5
Lemons 30.0 62.5 0.7 0.5 5.9
Oranges 27.0 63.4 0.6 0.1 8.5
Peary 10.0 76.0 0.5 0.4 12.7
Raspberries 85.8 1.0 .... 12.6
Strawberries 5.0 85.9 0.9 0.6 7.0
Apricots, dried 29.4 4.7 1.0 62.5
DateM, dried 10.0 13,8 1.9 2.5 70.6
Fias, dried 18.8 4.3 0.3 74 2
Watermelons 59.4 37.5 0.2 0.) 2.7
Tomatoes 94.3 0.9 0.4 3.9
NUTS—
Almonds 45.0 2.7 11.5 30.2 9.5
Brazil Nuts 49.6 2.6 8.6 33.7 3.5
Butternuts 86.4 0.6 3.8 8.3 0.5
Filberts 52.1 1.8 7.5 31.3 6 2
Hickory Nuts 62.2 1.4 5.8 25.5 4.3
Pecans 53.2 1.4 5.2 33.3 6.2
Pinon (Penus edulis).,. 40.6 2.0 8.7 36.8 10.2
Walnuts, Black 74.1 0.6 7.2 14.6 3.0
Enjilish Walnuts..... . 58.1 1.0 6.9 26.6 6.8
GR.AINS—
Whole wheat flour 11.4 13.8 1.9 71.9
(irahan) Flour 11.3 13.3 2.2 71.4
Wheat Flour, high-grade .. . 12.0 11.4 1.0 75.1
Wheat Flour, low-grade 12.0 14.0 1.9 71.2
Buckwheat Flour 13.6 6.4 1.2 77.9
Rve Flour 12.9 6.8 0.9 78.7
Con Meal l'.^;.'.].' 12.5 9.2 1.9 75.4
Wheat Breakfast Food 9.6 12.1 1.8 75.2
Oat Breakfast Food 7.7 16.7 7.3 66.2
LEGUMES—
Beans, dried 12.6 22.5 1.8 59.6
Peas, dried .... 9.5 24.6 1.0 62.0
SUGARS—
Molasses 70.0
Candy, plain 96.0
Honey 81.0
Sugar, granulated 100.0
Maple Svrup 71.4
MISCELLANEOUS—
Chestnuts 16.0 37.8 5.2 4.5 35.4
*From Farmers' Bulletin, No. 142, U. S. Dept. of Agriculture.
0
1-
u
ai
<
"is
> n
0.4
295
3.1
1265
0.4
125
0.4
150
0.4
230
0.6
220
0.6
150
2.4
1125
1.2
1275
2.4
1280
0.1
50
0.5
100
1.1
1515
2.0
1485
0.4
385
1.1
1430
0.8
1145
0.7
1465
1.7
1730
0.5
730
0.6
1250
1.0
1650
1.8
1645
0.5
1635
0.9
1640
0.9
1605
0.7
1620
1.0
1635
1.3
1680
2.1
1800
3.5
1520
2.9
1565
1225
1680
1420
1750
1250
1.1 915
MEALS WITHOUT MEAT 382
Uncocked Toed,
By permission, the following is taken from
"Solution of the Kitchen Problem, " published
by K. W. Conable, the great exponent of un-
cooked food. "The second step in the race up-
ward, and in the line of physical and mental un-
foldment, is found in what is known as the Un-
cooked Food Diet — a diet composed entirely of
uncooked foods, consisting of nuts, fruits, cereals
and vegetables that are suitable for consumption
without being cooked, milk, butter, vegetable
oils, etc."
FORMULAS.
The following formulas are given for each of
the seven days in the week, and they contemplate
only two meals each day. Those who prefer to
add or continue the morning meal (this one being
omitted in giving these formulas) can do so.
With the large amount of general information
here given, it will not be difficult to prepare any
number of meals.
SUNDAY— FIRST MEAL— NOON.
Fruit — Oranges. Nut loaf made in this way:
Take one-half cupful ground almonds, one table-
spoonful English walnuts — pounded coarse — one
tablespoonful rolled oats — mix the whole togeth-
er and moisten with sweet milk or water; season
with celery salt and just a little pepper; let
stand one-half hour in the sun; garnish with
fresh green parsley and serve with thin slices of
lemon.
383 MEALS WITHOUT MEAT
Banana Puree — Take four large bananas,
mash fine; put th rough a wire sieve; mix with
one pint sweet milk and one cup whipped cream.
Lettuce Salad — Cut fine two cupfuls lettuce
and two small onions; pour over it a dressing
made by mixing one-half teaspoonful .ground
mustard, just a speck of red pepper, with one-
half teaspoonful lemon juice. Then mix all with
one-fourth cupful Italian or California olive oil
and beat two minutes.
Vegetables— Green peas, young and fresh
from the vines, served with sliced ripe tomatoes
and seasoned with a little celery salt and pepper.
SECOND MEAL.
Por the second meal on the firvSt day, a nice
dish of raspberries and a bowl of rolled wheat
with milk or cream is ample.
MONDAY— FIRST MEAL.
Fruit — Purple grapevS.
Nuts — Almonds, shelled.
Vegetables — Cucumbers fresh from the
vineSj peeled and cut in halves or quarters.
Salad — Make a salad by cutting fine three
cupfuls spinach, three onions and two or three
sprigs of parsley and thyme. Pour over it dress-
ing made as above.
Dessert — Two tablespoonfuls flaked rice, one
tablespoonful cream of wheat, mix together and
vslice one banana finely and lay over the top. Pour
over this sufficient milk or cream to suit taste.
Here you have a dish that is at once wholesome
MEALS WITHOUT MEAT 384
and delicious.
SECOND MKAL.
A bowl of rolled oats with milk or cream, with
plent}^ of dates or figs.
TUESDAY— FIRST MEAL.
Fruit — Peaches.
Nuts — English walnuts.
Nut Puree — Mix one cupful ground almonds,
one-half cupful ground English walnuts and one
banana with one quart sweet mrlk and let stand
one-half hour.
Salad — One cupful lettuce, one cupful spinach,
one-fourth cupful white potatoes, one-fourth cup-
ful carrots, two or three small onions and one
cucumber. Chop all together fine and pour over
it salad dressing already given.
Vegetables — Small onions and radishes.
SECOND MEAL.
Cracked wheat soaked one-half hour in plenty
of milk and eaten wnth the milk in which it was
soaked.
WEDNESDAY— FIRST MEAL.
Fruit — Bananas.
Main Dish — One can best sliced pineapple or
one fresh pineapple sliced, one cupful each al-
monds and English walnuts mixed and pounded
coarse, two cupfulls rolled wheat. Place in the
dish first a layer of pineapple, one of wheat then
385 MEALS WITHOUT MEAT
a layer of nuts and so on until the dish is filled.
Salad — One cupful celery, one small onion,
both chopped fine and mixed with one-half cup-
ful Knglish walnuts pounded coarse. Pour over
same salad dressing.
Vegetables — Presh, ripe tomatoes, sliced.
SECOND MKAL-
FruiT — Bananas and raisins.
THURSDAY— FIRST MEAL.
pRUiT— Apples.
Nuts — Mixed nuts, shelled.
Salad — One cupful lettuce, one cupful cab-
bage, one small onion, one apple, all chopped
fine; season with celery salt, a tiny speck of red
pepper and lemon juice. Pour over it whipped
cream.
Vegetables — Celery and fresh cucumbers.
Dessert — Seeded raisins with whipped cream.
SECOND MEAL.
Flaked rice with milk and cream, and figs.
FRIDAY— FIRST MEAL.
Fruit— Cherries.
Main Dish — Two cupfuls flaked rice, one cup-
ful rolled wheat, four cupfuls dark sweet cherries
pitted. Place in a dish a layer of cherries, then
the mixed grain and so on until the dish is filled.
Pour over it the juice from two cupfuls cherries.
MEALS WITHOUT MEAT 386
Salad — One cupful asparagus, one cupful
cauliflower, one cupful celery, one-half cupful to-
matoes, one small onion, all chopped fine. Pour
over it dressing as before.
Vegetables — Sliced cucumbers and onions.
Dessert — E^qual parts grated cocoanuts and
flaked rice, serv^ed with milk or whipped cream.
SECOND MEAL.
Rolled wheat with milk or cream; bananas.
SATURDAY— FIRST MEAL.
Fruit — Pears.
Main Dish — Sliced plums, sliced peaches, sliced
pears, sliced apples. Mix all together; place in
dish layer of fruit and then layer of rolled wheat,
and so on until dish is filled.
Salad — Take any fruit desirable, chop it fine,
pour over it a dressing made of whipped cream,
seasoned with lemon juice, a little celery salt and
small bit of red pepper. A few raisins chopped
fine and beat up with the cream adds to the deli-
cacy of the flavor.
Vegetables — Sliced tomatoes, cucumbers.
SECOND MEAL.
Equal parts rolled wheat, rolled oats and flak-
ed rice, served with milk or whipped cream.
The foregoing formulas serve simply as a hint
to the housekeeper as to possibilities before her.
This is the hour for woman to grasp her op-
portunity. Her days of slavery are at an end,
if she so elects.
387 MEALS WITHOUT MEAT
lyealth Department
'■Th^re is no excuse for invalidism,
Go into training, breath deeply, eat little and well, tliink right and be well.
"It is a disgrace in this enlightened age to be siclily and delicate."
Ella Wheeler Wilcox.
Learn the art of caring- for the hoUvSe you live
in, not only the house that is built by hands, and
shared with family and friends, but your soul
house that is builded by thought. Think of the
food you eat, not only as something that tastes
good; not as something merely to gratify the ap-
petite, but as something to build the body and
keep it in repair. To keep these bodies in the
best possible trim one must not only eat right,
but breathe right, sleep right, and most impor-
tant of all, THINK right and take systematic ex-
ercivse. Dr. Peebles says: "All individuals are
to a certain extent artists, painting their habits,
thoughts and general conduct on their faces.
Jealousy, envy, selfishness, dissatisfaction, an
irritable disposition all print crows' feet inden-
tations in the corners of the eyes, darken the
vshadows, deepen the wrinkles, draw down the
corners of the mouth and sharpen the features.
Candor, integrity and cheerfulness exert the re-
verse influences. Don't indulge in or listen to
neighborhood gossip. If you have ill feelings
toward a neighbor do them a kindness. The
exercise of love and good will conduce to health
and make earth a heaven now and here.'"
BRKATHING, BATHING AND KXERCISK.
Regular cold baths each morning, in pure wa-
ter right from the well or hydrant — or spring is
MEALS WITHOUT MEAT 388
better if you have one — with at least two hot
baths at iiig-ht each week just before retiring- for
cleansing purposes (always using vegetable oil
soap), are necessary to health and strength and
happiness. It is impossible to radiate Sunshine
when the pores of the bod}' are clogged up with
deca3'ing matter, struggling- to find an outlet in
advance of the Sunshine. And deep breathing-
is also always necessary as a nerve stimulant
and tonic for every portion of the body. That
we may experience the full benefits of proper
breathing we should always sleep in a room with
the windows wide open and where there is per-
fect ventilation, always using- as little clothing
as possible and that of a light nature. Light
exercise — never violent — should find favor with
everyone. They are necessar}' to a healthful,
vigorous body and mentality. The great bulk of
all exercise should consist of tensing and relax-
ing the muscles. The point is to tense all the
muscles of the various portions of the body to
the fullest extent of the physical ability for a few
seconds and then allow them to relax until they
give the sensation of being perfectly limp- But
first, before tensing, you must take in a deep
breath and hold it until 3^ou get ready to relax,
then exhale slowly. You also carry the thoughts
to the center of the muscles being tensed. But of
course one cannot tense ALL the muscles of the
body at one and the same time. Take the legs,
for instance, first. Stand erect and tense all the
muscles in the ankles, the calves, the knees and
thighs. Keep them tensed for a few seconds
and then relax. Repeat this for a half dozen
times. Now stand erect with the head high up
and well back and tense all the muscles of the
waist, the chest and the back. Repeat six times,
389 MEALS WITHOUT MEAT
relaxing fully after each tensing motion. Now
throw the head clear back and tense all the mus-
cles of the neck. Beautifully shaped necks can
be produced by this exercise. Now stretch the
arms out, close the hands tightly and tense the
muscles of the hands, the fingers, the wrists and
the forearms. Repeat six times. Now hold the
arms out straight, bending them at the elbows
until the lower arms are perpendicular, hands
open— tense all the muscles of the shoulders and
biceps, gradually bringing the hands over until
the fingers touch the shoulders. You also tense
the muscles of the chest in this exercise. Repeat
six times. Just before retiring is a good time to
take these exercises.
"Solution of Kitchen Problems."
WATER.
Water is one of the three life essentials, food and
air being the other two, so it holds to reason that
an intelligent use of water would promote health
and longevity. Dr. Paul Kdwards, than whom
we have no higher authority in the care of the
body, says: "How shall we drink? Well, here
is my rule: 'On arising each morning, I drink
about two glasses of cold or hot water, which
ever I desire, then at about ten o'clock I take
two glasses more. Somewhere about three p.
m. I take two more glasses, then on retiring at
night, which is usually between nine and ten
o'clock, I take as much more. The whole two
glasses need not be taken at one draught but I
manage to drink about two glasses near these
hours. ' Water taken at these hours finds the
stomach empty, and does not retard digestion. If
one's stomach is flooded with water when food is
MEALS WITHOUT MEAT 3<>0
present nature partly or wholly suspends diges-
tion until the water is absorbed by the stomach
walls. This delay in digestion causes gas to
form, the food will often vsour during its reten-
tion in the stomach, and and we have an acid
stomach which leads to facial neuralgia in many
cases, and to other bodil}^ disturbances. Nearly
every person who neglects to drink water in suf-
ficient quantity is constipated, has a withered
skin, poor memory, shortage of blood (anaemia)
and a host of other troubles. Remember that
water is one of the three life essentials and must
be intelligently considered. Drink water as far
from meals as possible, and never drink iced
water.
to Weigh Without Scaks.
2 Tablespoonfuls Butter 1 ounce
4 Tablespoonfuls Plour 1 ounce
1 Rounding Tablespoolful Sugar 1 ounce
Butter Size of an 'Eigg 1 V2 ounce
1 Level Teacupful Butter ^2 pound
1 Level Teacupful Sugar % pound
2^4 Cupfuls Powdered Sugar 1 pound
1 Quart Sifted Flour . 1 pound
2% Cupfuls Brown Sugar 1 pound
9 Large Kggs 1 pound
12 Small Eggs 1 pound
1 Pint Milk or Water 1 pound
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Sperry Flour Co -'Ji Fresno
The Brunswick — Fresno
Nelson Bros
The Pacific Fruit World Los Angeles
OUR ADVERTISERS
Valley Lumber Co Fowler
A. C. Palmer, Ag"ent
Walters, C. L Fresno
Real Estate
Williams Bros Fowler
Carriage and Agricultural Works
Williams, D. H Fresno
Furniture
Williams, Dr Fresno
Scalp Treatment Specialist
Young-, Jordan Fowler
ProUssionaL
Cook, F. F Fresno
Attorney
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Dentist
Crawford, Dr Fowler
Phyvsician
Long, Dr Fresn o
Physician
Morrison, Dr Fowler
Physician
Short, Frank H Fresno
Attorney
Thomas, Dr Fresno
Dentist
Wilson, Dr Fowler
Physician
Wolfe, Dr Fresno
Dentist
INDEX.
A
Almond Blanched 377
Almond Cakes 220
Almond C'arudy 347
Almond Cream 337
Almond Crusted Filling 218
Almond Fried in Olive Oil... 377
Almond Sandwich 159
Almond Tee Cream 337
Amber Sonp 32
Ambrosia 274
Ames Cake 186
Ancholiv Sandwich 1.50
Apple and Brown Bread 25.5
Apple Boiled 317
Apple Canned 316
Apple Jelly 307
Apple Nut and Celery Salad.. 113
Apple Pie 283
Apple Preserved 321
Apple Pudding 256
.Vpple Snow 372
Apple Tea 359
Apricot Butter 312
Apricot Frozen 345
Apricot Ice Cream 334
Apricot Jelly 306
Apricot Marmalade 312
Artichokes 91
Artichokes Stuffed 158
Asparagas 92
Asparagas Soup 33
Asparagas Cream 92
.\utnmu Cake 207
S
Bacon, broiled lightly 87
Bacon, to cure 88
Bacon, scrambled 87
Baby Omelete 146
Bacheldors Omelete 141
Ball Flour 366
Balls Veal 83
Baked Cabbage 95
Baked C'orn 97
Baked Eggs 125
Baked Eggs in tomato cupi. . .126
Baked Hash .Spanish, 80
Baked Ice Cream 337
Baked Milk 362
Baked Potatoes 100 and 101
Baked Peppers 101
Baked Raisin Pudding 269
Baking Powder Biscuit 22
Banana Fritters 144
]5arbery Tarts 284
Banana Cup 301
Barley Jelly 365
X eans and Olive Oil 93
Beans, Lima 92
Beans, Spanish 92
Beans. String 93
Beans, Mexican 93
Bean Soup 33
Bisque 336
Blackberry Jam 309
Blackberry Jeily 304
Blackberry Spiced 328
Pdack Pudding I 246
Black Pudding II 246
Pdood Orange Sherbut 340
Breakfast Puffs 22
Broth, Scotch 85
Broth. Chicken .362
Broth, Egg 364
lirussels Sprouts 94
jiraius 90
Buns, Shearing "28
Butter Scotch I 350
Butter Scotch IT .350
Bererages 296
BREAD—
T^oston Brown 17
T^oston Steam 17
I^oiled Brown 18
Brown 17
Corn 18
Corn Bread, soft 19
Corn Cake 19
Good light 13
Graham No. I 19
Graham No. IT 19
Graham Yeast Bread .... 14
INDEX
Kgg 22
Raisin 14
Eice 20
Salt Rising 14
Salt, light 15
Stotch 21
Scalded 21
Simple Graham 20
Steamed Brown 21
Whole Wheat 13
Batter Bread 23
Belgian Hare (smothered) ... 68
Bel;;ian Hare (fried) (57
Bird (smothered) 69
Biscuit (s])oon ) 29
BEEF—
a la mode 75
<'roqiiette Eice and Meat. 79
Beef Pie (cottage) 78
Fillet of (Spanisli) 74
Loaf 76
Minced 77
Omelet 78
Pot Pie 79
Steak Stuffed 81
To make tender 82
Toast 364
Tea 360
Spiced 82
Raw Juice 365
C
(!abhage 94
Cabbage (baked) 95
CAKES 178
Ames 186
Angel 202
Barstow 192
Black Chocolate 189
Bread 198
Bride's 179
Buttermilk 199
Cake without eggs 199
Chocolate Nut 203
Citron Loaf 188
Clove 188
Cocoanut ] 87
Cold Water 197
Cream Sponge 201
Delicate . . /. 190
Delicious , r , • , 196
Dump 198
Empress 193
Feather 193
Fig 184
Five Cent No. 1 200
Five Cent No. 2 200
German Coffee Coke .... 193
Gold 195
Good Plain Cake 190
Harrison Cake . . •. 183
Hartford Election 178
Hickory Nut 203
Imitaiion Pound 192
Lady Cake 196
Measure Fruit 181
Mrs. Dewey 's Sponge Cake 201
No Egg Fruit Cake 182
Old Fashioned Cake 203
Plain Cake 197
Potato Cake 189
Queen 's Cake 191
Railroad Cake 187
Raisin Cake 184
Eaisin Loaf 18^
Rice 191
Rich 185
Scotch Pound Cake 185
Scripture l-'^'S
Silver 195
Sour Cream Cake 18f
Sponge Cake No. 1 186
Sponge Cake No. 2 201
Sponge Cake Our Grand-
mothers used to make . . 202
Spreckles 187
Strawberry Short Cake .'.199
Tip Top .". 188
Tumbler Fruit Cake 181
Velvet Cake No. 1 193
Velvet Cake No. 2 197
Walnut 202
Water Sponge 200
Wedding 179
Wedding Fruit 183
Whist 196
White Cake No. 1 192
White Cake No. 2 193
White Cake No. 3 193
White Fruit Cake 180
White Mountain No. 2 191
White Mountain No. 1 ... 190
INDEX
LAYER CAKES—
Autiinin 207
Hanann 204
(Jarmcl 204
Chocolate Nougat 212
Cream 206
Devil's Food No. 1 2ir
Devil's J'ood No. 2 218
Devil's Food No. 3 214
Eggless Cake 219
French Cream Cake 209
German Pastry 208
Gold Medal French Cream 21.'5
Jelly Rolls 208
Layer Cake 205
Lemon 214
Minnehaha 207
Mocha 20r
Nice Layer Cake . 20(i
Nut Cake 2' '
Orange 21.'
Eaisin Cake 20
Ribbon 20o
Walnut No. 1 210
Walnut No. 2 211
White Fruit Layer 21 (
World 's Fair Cake 21-^
Tanglefoot Cakes 234
Rice Cake 3f53
ICING—
Boiled Icing 216
Chocolate No. 1 217
Cho'^olate No. 2 217
Colored 217
Golden Frosting 217
Milk Frosting 218
Orange Frostijig 217
Plain Frosting 216
PILLING-
Almond Custard Filling.. 218
Fig Filling 219
Maple Caramel Filling . . .218
CANDY 347
Almond 347
Brittle 349
Butter Scotch No. 1 ....350 .
Butter Scotch No. 2 350
Chocolate Creams 348
('hocolate Caramels 352
Chocolate Peppermints ..357
Cocoanut Creams 349
Cream Candy No. 1 350
Cream Candy No. 2 35]
( ream Chocolate Crramels 351
Cream Dates 349
Cream TaflPy 351
French Cream No. 1
(cooked) 347
French Cream No. 2
(uncooked) 348
Fudge No. 1 352
Fudge No. 2 :j;)3
Fudge No. 3 3.53
Ice Cream Candy 356
Maple Cream . ." 353
Molasses Candy No. 1 . . . 355
Molasses Candy No. 2 . . .355
Molasses Taffy 35,5
Panoche No. 1 354
Panoche No. 2 3.54
Persian Delight 3.54
Popcorn Balls 356
Praulines 354
Walnut Caramels 3.52
Candied Orange Peel 324
< 'anned Apples 3i(;
( anned Pie Plant 316
Caned Pine Apple 318
Canned Plums 317
(,'anned Pumpkin 316
Canned Quinces 3] 6
(!anned Raspberries 315
Canned Strawberries 315
Canned Tomatoes 317
C;(nning 314
Cantalouj)e Frozen 344
Caper Sauce 171
Caramel Sauce
Carrots 9.5
Carrots, Creamed 95
Carrots, French method <'
(Carrots Lyonaise 96
Carrots, Pickled 325
Carrot Pudding 256
Catsup, Grape
Catsup, Tomato 328
Cauliflower, Au Gratin 96
(.'auliflower, f^scalloped 97
Celery, Stewed 97
INDEX
Charlotte, Orange or Straw-
herry 343
( !hcese, buns 145
Cheese, bnns 145
Cheese, Cottage 146
Cheese, 'Fonda 146
Cheese, Straws 147
Chess Pie 284
CHICKEN—
With Asparagus 51
Boned 54
Broth 362
Cream of 55
Fricasseed 59
Fried Spring 59
Italian 56
Jelled 60
Minced 367
With Oysters 56
Panada 364
Pie No. I 57
Pie No. II 58
Pot Pie No. I 5;
Pot Pie No. 2 5P
Pressed No. I 60
Pressed No. II 6('
Eoast 61
Eoast with green peas ... 56
Stew 56
Stewed 6
Chips, Pear 324
CHOCOLATE—
Blanch Mange 274
Cream 2Q4
Pie 286
Drop Cakes 227
Pie No. I 288
Pie No. 11 288
Pudding, cold 273
Chutney, Plum 327
Cider Sauce 177
Citron Loaf 188
Clam Broth 147
Cocoanut Kisses 227
Cocoanut Pyramids 228
COFFEE 296
Fig 296
Frappe 333 and 341
Iced 300
Ice Cream 335
(old Jam 310
Cold Slaw 112
( 'omparative Table of Food
Values 381
Concentrated Food 359
COOKIES—
No. I 221
No. IT 221
No. in 222
No. IV 222
No. V 222
No. VI 223
Chocolate 224
Citron 223
Cream 224
Fruit 224
Ginger No. 1 225
Ginger No. TI 225
Honey 225
Pvolled Oats 226
Walnut No. i 226
Walnut No. TI 226
CORN—
Baked 97
Southern style 98
Southern Green 96
Beef, Hash 148
Bread 18
Bread, soft 19
Cake 19
Cake, scalded 21
Meal Gruel 361
Oysters 96 and 97
Starch Custard 273
Tea 361
Cottage Pie 78
Crabapple Preserves 321
Crackers and Wine 368
(Cranberry Sauce 171
Cream Baked Potatoes ....
CREAM—
Biscuit 23
Fritters 144
Pineapple 346
Puffs 285
Rice Pudding 262
Sago Pudding 259
Slaw ■ 120
INDEX
. oda 30C
Snow 36
Of Spinage 40
Taffy 351
CROQUETTES—
Chicken 148
Beef 79
Hominy 148
Meat " 149
Mushrooins 149
Nuts 370
Rice 374
Rice and Meat 149
Salmon 46
Croutons 377
Crullers No. I 228
Crullers No. II 228
Cucumber Pieklos, rij)e 325
Cucumber in oil 329
Curried Eggs 128
Curried Lobster 150
Curried Potatoes 100
Currant Ice 338
Currant preserved 319
Currant spiced 327
Custard Pie 285
Custard Tartlets 284
Cutlets, Lintel 375
D
Dressing for Cold Slaw 110
Drink (A Delicious Summer) .298
Dressing (A Cream) ]65
Duck, Wild, Roasted 66
Duck, Mallard, Mock 86
Dumpling 151
Daisy Salad 113
Dandelion Wine 298
Deviled Eggs 133
Devil's Food No. 1 213
Devil's Food No. 2 213
Devil's Food No. 3 214
Deviled Crabs 51
Doughnuts No. 1 229
Doughnuts No. 2 229
Doughnuts No. 3 229
Doughnuts No. 4 229
Drawn Butter Gravy 171
Dried Pea Soup 35
Drink for sick 359
Dried Fruit to Cook 330
Dried Peaches to Peel 3.30
Droftped Fish Balls 47
Dressing for Turkey and Roast
Meats *. 64
E
EGGS—
A la Cream, No. 1 129
A la Cream, No. 2 130
A la Swisse 137
Balls 40
Balls 132
Bread 22
Broth 364
Baked 125
Boiled 125
Baked in Tomato Cuj)s . . .126
Chowder 132
Creamed, No. 1 129
Creamed, No. 2 129
Creamed, No. 3 130
Curried 128
Deviled, No. 1 133
Deviled, No. 2 133
Fried 127
Fried, with Ham 127
Gems 135
Hen's Nest 136
How to Economize 124
on Foam 135
Plant 98
Sandwich, Nos 1, 2, 3, 160-161
Sauce 176
Sauce for Fish 52
Salad 113
Snow 135
Snow and Custard 136
Soup 35
Toast 128
rOnchiladas 166
Escalloped Cauliflower 97
Escalloped Potatoes 101
Lemonade No. 1 297
Lemonade No. 2 298
Lemonade No. 3 360
Milk Toast 150
Poached 126
Poached in Tomatoes ... .127
Pickled No. 1 134
Pickled No. 2 134
Preserved No. 1 122
I'reserve.l No. 2 124
INDEX
Preserved No. 3 124
Stuffed 13?
Scrambled 126
To Color for Easter 137
With Creamed Beef or
Codfish 131
With Creamed Potatoes. .13]
With Fried Potatoes 131
With Onions 132
F
FIG—
Marmalade No. 1 312
Marmalade No. 2 322
Coffee 296
Filling for Cake 219
Pudding No. 1 252
Pudding No. 2 353
Pudding No. 3 343
Figs Preserved 322
FISH—
Baked Fish No. 1 43
Baked Fish No. 2 43
Fish Chowder 47
Droped Fish Balls 47
Halibut, Boiled 42
Halibut Steaks, Baked ... 42
Fish Patties 48
Fish Pickled 47
Salmon, Baked 44
Salmon, Baked, fresh .... 44
Salmon, Croquettes 46
Salmon Creams 44
Salmon Cream No. 1 45
Salmon Cream No. 2 45
Salmon Escalloped 44
Salmon Loaf 46
Omelette 46
Turbot 43
Fruit (timetable for cooking). 315
Fruit Punch 299
FROZEN—
Pudding 342
Punch (Marashino) 344
Cantelope 344
Apricots 345
Strawberries 345
Flaxseed Lemonade 360
Flour Balls 366
Food for Invalids 358
Food Values (Table) 381
Frappe Coffee 'Ml
Food Milk . ..; 366
Fool Orange 364
Frappe Coffee 341
French Pancakes 24
French Hollandaise 175
FRITTERS—
Banana 144
Cream 144
Oyster 48
G
Grape Fruit Salad Ill
Grape Catsup
Grapes, Preserved Isabella ..317
Grape Puice Punch 299
Grape Jellv No. 1 305
Grape Jelly No. 2 305
Grape Jelly No. 3 306
Grape Jelly No. 4 306
Gravy for Roasted Meats . . . 172
Graham Yeast Bread 14
Graham Light Bread No. 1 . . ir
Graham Light Bread No. 2 . . 19
Graham Gems 25
Ginger Drops 230
Ginger Ale Julep 301
Ginger Snaps 230
Gingered Peaches 329
Good Light Bread 13
Grape Water Ice 337
Grape Isabelle 317
Grape Juice Punch 299
Grape Juice 366
Grape Jellv 305
Grape Butter 322
Game 54
Gems No. 1 24
Gems No. 2 24
Genuine Mexican Beans 93
Gim Gam 323
Ginger Bread, soft. No. 1 231
Ginger Bread, soft, No. 2 231
Ginger Bread, sour milk 231
Ginger Oatmeal and Raisins.. 232
Ginger Cake 1 232
Ginger Cake 233
Granits 333
Green Corn, baked 96
Gruel 362
INDEX
Gruel Corn Meal 361
(imn Arabic Water 3li()
H
Ham, A Way to Fix 90
Ham Sandwiclies 161
Ham, boiled 89
Hamburg Steak 150
Hamburger Roast 76
Plalibut Stake, baked 42
Halibut, Boned 42
Harlequin Pie 281
Hash, baked Spanish 8'
Hash, Heavenly 119
Hash, Corn Beef 14.'-
Health Department 387
Hen's Nest 13(
Honey, Quiuce 323
Hot Chocolate Sauce 336
Hallandaise Sauce for fish ... 53
How to Economize with eggs .124
How to Make a Round Stake
tender 73
How to Peel Dried Peaches. . 330
Hot Weather Yeast 12
I
ICE CREAM—
Peach 335
Philadelphia 333
Almond 337
Baked or Alaska 337
Xeopolitan 333
No. 1 334
No. 2 334
Apricot 334
Coffee 335
One Gallon 33."
Lemon 335
Taffy 35('
ICE—
Grape Water 337
Currant 338
Lemon 338
Orange Water 339
Strawberry No. 1 339
Strawberry No-. 2 339
Teed Coffee . .". 300
Indian Succotash 103
Isabella Grapes 31'
Ice Water 33
J.
JAM—
Blackberry 309
Cranberry 309
Cold . . .' 31(
Pineapple 310
Raspberry 310
Strawberry 310
JELLY—
Apple 307
Apricot 306
Blackberry 304
Crabapple No. 1 307
Crabapple i\o. 2 307
Currant 305
Lemon 30^
Peach 309
Plum 306
Quince No. 1 308
Quince No. 2 308
.Jellied Chicken 60
Grape No. 1 305
Grape No. 2 306
Green Grape 305
Ripe Grape 306
Peach with Geletin 309
Orange 308
Barley 365
Junket 365
.John's Delight Pudding 248
.Julep Ginger Ale 301
.Juice Grape 366
.Tumbles (Texas) 239
.Tuice Raw Beef 365
L
LEMON—
Pie No. 1 289
Pie No. 2 290
Ice 338
Roll 265
Puddings 258
Dumpling 264
Cheese Cakes 286
Sherbet 340
.Telly 304
Lime Water 365
LEMONADE 297
1-^gg No. 1 297
Egg No. 2 298
INDEX
Egg No. 3 360
Flaxseed 360
Pineapple 297
Lentils Cutlets 375
Lime Water No. 1 365
Lime Water No. 2 365
Lima Beans 92
Liver Frio, Italano 87
Lobster Salad 120
Lobster, Curried 150
Loquat Pie 290
Lyonase Carrots 96
M
Muffins, Southern Corn 29
Muffins, Whole Wheat 29
MUSHROOMS 155
Baked 156
Croquettes 149
Sauce 174
Stewed 15'
Mutton Curry 88
Mutton, To Cure 88
Macaroons 233
Macaroons, Chocolate 235
Maple Cream Candy 35.^
Maple Caramel Filling 218
Maple Sauce 177
Marguerites 235
Marischino Frozen Punch . . . .34
MARMALADE—
Apricot 31'
Fig 312
Orange 311
Pineapple 312
Marshmallow Cream Pudding 344
Mayonnaise Dressing IIC
Meats Without Meat 369
MEAT 7]
Balls 7\
Croquettes 71
Loaf 7(
Omelet 78
Pie 7!
Pot Pie 151
Potted 78
Meats and Their Accompani-
ments 89
Medicinal Properties of Vege-
tables 378'
Mexican Beans 93
MILK—
Baked 36L
Food 366
Frosting 218
Porridge 361
Eelish 365
Sago 360
Mince Meat 291
Mince Meat, English 392
Minced Meat 77
Mince Pie 291
Mince Pie, Mock 290
Minced Oysters 157
Molasses Candy No. 1 355
Molasses Candy No. 2 355
Molasses Taffy 355
Moonshiners 234
Mousse 342
Mousse and Strawberry 341
Muffins 2:
Muffins, Eice 21
N
Neapolitan Ice Cream 333
Noodle Soup 36
Nothings 236
NUT—
Butter 376
Butter Sandwiches 161
Cheese Sandwiches 162
Cake 211
Cakes 236
Crisps 236
Croquettes 370
Kisses 235
Loaf 373
Salad 117
Sandwiches, No. 1, 2 .161-162
Sandwiches with Fruit But-
ter 163
Nuttose Timbales 376
Nuts, Pepper 236
OYSTER—
Oysterretts 152
Chowder, No. 1 and 2. . . . 49
Cocktail No. 1 151
INDEX
Cocktail No. 2 152
Corn No. 1 96
Corn No. 2 97
Escalloped 50
Fried 50
Fritters 48
Minced 157
Poiilettes 158
Patties 49
Sandwich 163
(Smothered) 51
(Sauce) 'y~
OMELET—
Sweet V ith Berries 142
Tomato 139
Vegetable 139
With Asparagus Tips . . . .139
With Herbs 141
Onion Soup 37
ORANGE—
Blanc Mange 279
Cups 280
Cream 2V6
Charlotte 343
Fool 364
Jelly 308
Marmalade No. 1, 2, 3 . . .311
Orangeade 336
Orange Pie No. 1, 2 292
Punch 302
Peel (Candied) 324
Quarters 279
Water Ice 339
Whey 359
Oatmeal Tea 360
Okra 36
Oil Pickle 325
Old Time Syllabul) 297
Omelet 137
OMELETTES—
Bachelos 141
Baby 146
Cheese 142
Ham 141
Jam •. 143
Meat 78
Orange 143
Oyster No. 1, 2 140
Plain 138
Plain or Fancy 139
Rice No. 1 142
Rice No. 2 363
Salmon 46
Shrimp 140
Sweet Potatoes 155
Suet No. 1 and 2 245
Tapioca Cream 260
Custard 260
Fruit 260
Jelly 281
The Bannock 252
Transparent 266
Pancakes 2ti
Pancakes, French 24
Pancakes^ Potato 27
Parinda 362
Panada 3(i2
Panada, Chicken 364
Panoche No. 1 3.14
Panoche No. 2 354
Parker House Rolls 26
Parsnip (fried) OS
Paste Raisin . . .376
Pepper Nuts 23()
Patties, Oyster 49
Persian Delight 3." t
Peach cobbler 293
Peach gingerer 329
Peach Jelly and Ceiatiue 309
Pear Chips 324
Peppers, baked 101
Peppers, stuffed 154
Philadelphia Ice Cream 333
Pineapple Cream 346
Pineapple Jam 310
Pineapple Lemonade 297
Pineapple Marmalade 312
Piccalilly 328
PICKLED—
Eggs No. 1 and 2 134
Fish 47
Carrots 325
Cucuniibers, ripe 325
Cucumbers, sweet 325
Peaches 325
Pineapple 327
Tomatoes 326
Tomatoes, whole 328
Tomatoes, green 324
Tomatoes, sweet 326
Pigeon Roast 65
INDEX
PIE—
Apple 283
Raisin and Cranberry ....280
Whip Cream 287
Chocolate No.| 1 and 2....28S
Coeoanut 288
( 'ream 28'.)
Harlequin 289
Lemon No. 1 28!)
Lemon No. 2 2!)0
Lo Inst 290
Mince 291
Mock Mince 290
Orange 292
Peach 293
Pumpkin 293
Rhubarb 293
Raisin No. 1, 3, 3 294, 295
Rai.?in and Cranberry .... 294
Raspberry 294
Wash Day SO
Cottage 78
Cheese 284
Pie Plant Sauce 323
Pimento Morrenos 157
Plain Frosting 210
PLUM—
Butter 312
Canned
Chutnev 327
Jelly .' 300
Pocket Book 20
Pop Corn Balls . 350
Popups 27
Porridge Milk 301
Porkchop, Southern style .... 80
Poulenes 85
Praulines 354
P
POTATOES—
Balls 101
Sweet Potato Balls 152
Baked, mashed. . .100 and 101
Boiled, plain 99
Cold 148
Cream 99
Creamed 153
Cake 189
Curried 100
Escalloped 101
Fried whole 102
Kidney 103
Yeast No. 1 and 2. .11 and 12
Pancakes 27
Souffle 100
Surprise 153
Sweet Croquettes 98
Sweet Balls 152
With Cheese 153
PRESERVES—
Apple 320
Crabapple 321
Currants 319
Figs 322
Grapes 322
Oranges 319
Pears 318
Peaches 319
Plums 318
Quinces 321
Tomato, ripe 320
Strawberry 319
Watermelon 320
Pressed Veal 83
PUNCH—
Grape Juice 299
Fruit 299
Marnschim Frozen 344
Orange 302
Roman 344
Prune Drink 290
Puflfs, Breakfast 22
Puree of Peas 38
PUDDING 278
Ambrosia 278
Anna Coffins 274
Apple 256
Apple and Brown Bread. .255
Batter 251
Boiled Ginger 267
Black No. 1 and 2 246
Bread Boiled 248
Bread No. 1 261
Bread No. 2 274
Buttermilk 255
Christmas Plum No. 1 241
Christmas Plum No. 2 242
Christmas Plum No. 3 242
INDEX
Cabinet 246
California Snow 261
Carrot 256
Caramel 271
Chocolate No. 1 and 2 . . . .263
Chocolate Cream 264
Chocolate Cokl 273
Chocolate Souffle 263
Chocolate Blanc Mange. . .274
Cocoanut 268
Cornmeal 251
Corn Starch Custard ....273
Cream Eice 262
Cream Sago 259
Date 256
Danish 277
Delicate 272
Deep Peach 254
Dried Fig 253
Dried Apricot Roly Poly. .254
Easy Lemon Sponge 276
Excellent Suit 245
Fig No. 1 252
Eig No. 2 253
Fig No. 3 343
Frozen 242
Fruit 275
Floating Island 262
Fruit Jelly 281
Graham No. 1 249
Graham No. 2 249
Graham No. 3 250
Ginger Boiled 267
Graham Fruit 250
Iced Rice 280
John 's Delight 248
Kiss 261
Lemon Poll 265
Lemon Dumplings 264
Lemon No. 1 258
Lemon No. 2 279
Minute 269
Mother Eves 266
Marshmallow Cream 278
One, Two, Three, Four . . .257
Orange 258
Old Fashioned Rice 262
Orange Cream 276
Orange Cup 280
Orange Quarters 279
Orange Blanc Mange . . . .279
Peach 280
Pineapple Sponge 275
Plum 243
Plum, no eggs 244
Pot Pourri 257
Prune No. 1 269
Prune No. 2 270
Prune No. 3 272
Prune Whip 271
Queen No. 1 257
Queen No. 2 258
Raisin Baked 269
Puffs 247
Custard 268
Rice 265
Russian Cream 277
Sago : 259
Sago and Fruit 272
Sea Foam 275
Snow Pudding 273
Spiced Meat 244
Steam 247
Steamed 247
Strawberry Puffs 271
Strawberry 265
Stuffed Apples 267
Quail on Toast 65
Quail Pie 65
Queen Muffins 27
Queen Pudding No. 1 ^57
Queen Pudding No. 2 258
Queen Pudding No. 2 (frozen) 343
Quince Honey 323
Quince Jelly No. 1 . .^ 323
Quince Jelly No. 2 323
Rennet Whey 360
Rhubard Pie 293
Rhubard 103
Rice, Browned 367
Raisin 363
Bread 20
Croquetts 374
Cake 191 and 3(i:;
Meat Croquetts 79
Omelet 363
Muffins 25
Waffers 30
Relish Milk 365
Rockies 237
Rock Cakes 237
Roast Walnut 371
INDEX
Roman Punch 344
Eoast Vegetables 373
Rusk 27
Railroad Cake 187
R
RABBIT—
To Cook Young 68
Fried 66
Fricaseed 66
Pie 68
Roasted 67
Stew 66
RAISIN—
And Cranberry Pie 294
Rice . .' 265
Bread 14
Custard Pudding 268
Cake and Cake Loar . . . .184
Cake, layer 208
Puff 247
And Rice 265
Porridge 38
Paste 376
Pie No. 1 294
Pie No. 2 294
Pie No. 3 295
RASPBERRY—
Pie 295
Shurbut 299
Vinegar 300
Jam 310
Canned 315
S
SANDWICHES—
Almond 159
Anchovy 159
Cheese No. 1 159
Cheese No. 2 160
Corned Beef 160
Cream Dressing 165
Egg No. 1 160
Egg No. 2 160
Egg No. 3 160
Fruit 161
Ham 161
Nut and Chicken 161
Nut Butter Dressing 162
Nut No. 1 161
Nut No. 2 162
Nut and Cheese ]62
Nut and Fruit 16.S
Oyster 163
Olive No. 1 163
Olive No. 2 163
Peanut 163
Pickle 16^'
Shrimp 164
Tomato 16
Walnut No. 1 164
Walnut No. 2 165
SAUCES—
A simple brown 172
Capre Bechamel 176
Caramel 177
Celery 173
Cream Sauce for Cro-
quettes 173
Cranberry 172
Cider 177
Egg 176
French Hollandaiso 175
Hollandaise 53
Mint 173
Mushroom 174
Maple Sauce 177
Ovster 175
Parsley 176
Sauce "for Souffle 84
Spanish 168
Spanish Sauce (pudding).. 176
Tartare No. 1 . .175
Tartare No. 2 175
Tartare for fish 53
Tartare Tomato 174
Onion 174
SALADS—
Apple, Nut and Celery . . 113
Chicken 121
Corned Beef 120
Cream Salmon 116
Cucumber and Onion . . . .114
Cucumber and Tomato . . .112
Cold Slaw 112
Cream Slaw 120
Daisy 113
INDEX
Egg 113
Fish 114
Fruit No. 1 118
Fruit No. 2 118
Fruit No. 3 118
(irape Fruit Ill
Heavenly Hash 119
Lobster* 120
Nut 117
Peanut 112
Potato No. 1 115
Potato No. 2 115
Potato No. 3 116
I'otato No. 3 116
I'olato No. 4 119
Salmon No. 1 121
Salmon No. 2 122
Salmon and Cucumber . . .121
Shrimp No. 1 117
Shrimp No. 1 117
Shrimp No. 2 117
Waldorf Astoria Ill
Walnut 112
SALAD DRESSINGS 107
Boiled, No. 1 105
Boiled No. 2 100
Boiled, for Vegetable Sal-
ads 108
Cooked No. 1 106
Cooked No. 2 106
Cream 109
Cream Sauee for Lettuce
or Cabbage 108
Dressing for Cold Slaw. . .110
French Dressing 108
Fruit '. 119
Croop of Salads Ill
Mayonaisc 110
Cream Salad Ill
Salad Dressing No. 1 . . . .107
Salad Dressing No. 2 108
Salad Sauce 107
Uncooked Salad Dre.ssing 108
SALMON—
Baked No. 1 43
Baked No. 2 44
Cream 44
Creamed No. 1 45
Creamed No. 2 45
Croquette 46
Escalloped 44
Loaf 46
Omelet 46
Sally Bunn 28
Sago for Invalids 359
Sago Milk , 360
SCOTCH—
Broth 85
Bread 21
Tomato Scones 159
Scornes 238
Short Bread 238
Shearing Buns 28
Sardines 52
SHERBET—
Blood Orange 340
Lemon 340
Mixed Fruit 340
Pineapple 341
Strawberry 340
White Velvet 341
Shrimp, Creamed 53
Shrimp Croquettes 157
Snip Doodles 239
Snow Apple 372
Snow Cream 367
Snow Eggs 135
Snow Eggs and Custard l.")6
Soda Cream 300
Sorbet 33X,
Southern Corn Muffins 29
SPANISH DISHES—
Enshilades 1 66
Tomales 167
Tongue and Spanish Sauce 165
Spanish Sauce 168
Spanish Sauce (Pudding) 176
STRAWBERRY—
Frozen 345
Syrup 302
Ice No. 1 339
Ice No. 2 339
Canned 310
Jam 310
Preserve 319
Squab Pie 69
INDEX
>S(juirrel Pot I'ic; 69
String Beans 93
String Beans (excellent) 154
Snceatash 102
Bweet Breads, fried 15f
SOUP—
Amiier 32
Asparagus 33
Bean \ 33
Ch'eam of CJelery 34
(!ream of Spinach 40
Chicken 34
Clam 34
Dried Pea 35
Egg 35
Egg Balls No. 2 U
Fish 35
Mock Bisque 35
Milk Tomato 36
Noodle 36
Okra 36
Onion 37
Philapelphia Pepper Pot. 37
Pouree of Peas .38
Eaisin Porridge 38
Tomato '. 38
Vegetable 39
White Almond 39
White Potato 39
T
To Cook Eggs in Shell 363
To Prepare Bread Crumbs . . . .377
To Weigh Without Scales 390
Time Table for Cooking Vege-
tables 104
Tomales 167
Tomatoes a la Creme 103
Tomatoes, Canned 317
TOMATO—
Catsup 328
Omelet 139
Pickle 326
Pickle (green) 324
Pickle (Sweet) 326
Tomatoes Preserved (Ripe) . . .320
Tomato Sauce 52
Tomato Soup 38
Tomatoes Stuffed 102
Tomatoes Whole 328
Tongue in Aspic Jelly No. 1.. 88
Tongue in Aspic Jelly No. 2. . 88
Tongue with Spanish Sauce ..165
TURKEY—
Koast, New England style o2
Roast No. 2 63
Dressing with Oyster .... 64
Dressing for 64
Raisin Stuffing 61
Vegetables No. 1 375
Vegetables No. 2 375
Turbot Fish , 43
Tutti Fruitti 278
Tanglefoot Cakes 2.34
Taffy Ice Cream 356
Taffy Molasses 355
TAPIOCA—
Cream 260
Custard 260
Fruit , 260
Jelly 281
Tartlet Custard 284
Tartare Sauce (for fish) 53
TEA—
Apple 359
Beef 360
Corn 36]
Oatmeal 360
Texa- Jund)lcs 239
Toast 362
Beef 364
Water 360
V
VEAL—
Balls 83
IMarbled 85
Souffle 84
Souffle (Sauce lor) 84
Pressed 83
Stuffed with green peas . . 82
Wash Day Pie 80
A^enison Stew 70
Venison Steak 70
Venison Eib Roasted 70
INDEX
VEGETABLE—
Pot Pie 372
Roast with Gravy 373
Soup 39
Vegetables 91
Vinegar Easpberry 201
Vegetable Turkey- No. 1 375
Vegetable Turkey No. 2 375
W
Waffles 30
Waffles (Rioc) 30
\\'afers (C'hoeolate) 230
Wafers (Walnut) 240
WALNUT—
Sandwich Xo. 1 1G4
Walnut Sandwieh Xo. 2 . .165
Cakes 210
Roast with Mushroom
Sauce 371
Caramels 352
Salad 112
Roast 371
Waldorf Astoria Salad Ill
Wash Day Meat Pie 80
WATER—
nCi-li W'itliout Scales 390
Ice '. 333
Currant 301
Melon Preserved 320
How to Drink 389
Gum Arabic 300
Lime 36;"
Toast 360
What Shall We Drink 83
Whey 366
Whey Rennet 360
Whey Orange 359
Whipped Cream 281
Whipped Cream Pie •. .287
White Potato Soup 39
White Velvet Sherbet 341
White Almond Soup 39
\\hite Sau':'e \'eal SoutHe .... S4
Whole Wheat Bread Xo. 1 13
Whole Wheat Bread Xo. 2. , . Ki
Whole Wheat Muffins 2w
Whole Tomato for Winter . .328
Wild Duck (Roasted) 66
Wine and Cracker 368
Wine Dandelion 298
Y
YEAST—
Potato Yeast No. 1 11
Potato Yeast No. 2 12
Hot Weather Yeast 12
Yorkshire Pudding 75
ADVERTISEMENTS
Rocding & Gowcr's
Brand of
OLIVE OIL
Is conceded by ]>arties
knowing what olive
oil .should be, to be
superior to all other
makes. Tf you want
to be sure of gettini;^ a
Pure, Wholesome Oil
ask your o^rocer for
Roedin<^ & Gower's
Brand. We are als(^
the larg'est firm in
Cen 1 ral Calif o r n i a
]>uttin«^ up Ripe and
Green Pickled Olives.
For further ])articu-
lars address
l^ocding & Gowcr
Fresno and Fowler
California
ADVERTISEMENTS
Arcade Stables
WILKINS & WILKINS, Proprietors
First -Class
Livery
Feed and
Sale Stables
HORSES BOUGHT AND SOLD
Telephone John 311 8^6 I Streej
Fresno, - - - California
ADVERTISEMENTS
ADAM D. WILSON, M. D.
Physician and Surgeon
Fowler - ... - Cal
We carry everything in the line of
FURNITURE
D. H. WILLIAMS
Fresno .. .,.,,.- - California
FRANK H. SMORT
Attorncy-at-Law
Fresno National Bank Building', Fresno, Cal
M. SAIER
The Jeweler of Fresno
Cut (ila-^s and Silverware, also (rold Headed
Canes and Silk Umbrellas.
1*>17 Mariposa Street.
ADVERTISEMENTS
Office Hours
Until 9 a. m., 1 to 3 p. m., 6 to 8 p. m.
DR. WILLIAM T. CRAWFORD
Diseases of the Stomach a Specialty
Office Opposite Postoffice. Residence North Sixth Street.
Fowler - California
M. V. Hartranft Geo. F. Hall
Manag-ing Fditor Associate Fditor
The Pacific Fruit World
$1.00 per year. One every week.
Main Office, Times Building, Los Angeles.
DR. G. L. LONG
Fiske Block, Cor. Mariposa and J Streets
Phone James 211 F
resno
C. L WALTER
Real Estate
1119 J Street, - - Fresno. Cal
ADVEKTIbEMENTS
The Sufferer From
Poor Harness
is not the horse only.
His owner also suffers
financially. Cheapness
and inferioritj^ do not
a Iwaj's g-o together. Our
prices are not hig-h, yet
we sell excellent
HARNESS.
Found that by so doing
we made more friends
and moi'e uToney. By
selling' reliable g'oods at
moderate prices we have
won the confidence and
the trade of this section.
These things won't g'all the horse nor the pocket. We also
carry the larg-est assortment of buggies and wag^ons in San
Joaquin vallej'.
LYONS-BOLES CO
1142-48 I street
Fresno, Cal
M. A. MORRISON, M. D.
Physician and Surgeon
Residence North Sixth Street — Phone Main 73
Office Walter Block — Phone Main 71
Fowler.
California
The l\eliabie
Lyman's Blue Brand Raisins
Packed h\
FRANK LYMAN CO
BUYKRS, PACKERS AND SHIPPERS
Packingr-house, vSouth I Street, FRESNO, CALIFORNIA
ADVERTISEMENTS
FRESNO'S
Big, Busy Drug Store
SAN JOAQUIN DRUG CO
Phone Main 135. 1933 Mariposa Street, Opposite Gratid
Central Hotel. Fresno, California
MAIL 0RDERJ> FILLED PROMPTLY
F. E. COOK
Lawyer
Fresno National FRKSNO
Bank Building: ^ CAL
Office Hours: Office Phone Blue 12
9 to 12 a. m.; 1 to 5 p. m. Res. Phone Rlack 758
DR. R. B. COCKRILL
Dentist
CROWN AND BRIDGE WORK A SPRCIALTY
Office with Drs. Maupin FRESNO
Rooms 5 and 6, Patterson Block CAIv
Subscriptions taken for any NEWSPAPER
or MAGAZINE published in the
world at Publishers rates.
All the Late Novels Carried in Stock
1113 J street n J (Tporlpv
Fresno, California Vx. i • \_'V,al iK^y
ADVERTISEMENTS
Louis Einstein & Co
Fresno, - - California
The Great Mail Order House of Central California
fTHE BEST ASSORTMENT
Always UHE BEST FACILITIES
i THE LOWEST PRICE
Pierce Motorettes
Knox Mobiles
Olds Mobiles
Toledo Touring-
Cars
Auto Cars
Repairs for all makes of
Gregory & Co ^^^^^^^L^^-
H. L CHAMBERLAIN
1923 Tulare St., Fresno
Harness and Saddles
Carriage Trimming. R^epairing.
Prices l^easonable
Phone Blue S82
ADVERTISEMENTS
HOLLAND'S
Marisposa and K Sts., Fresno
Want you as a customer.
You are always welcome.
Best Prices. Best Service.
WE : WANT : YOUR : EGGS
I^' BARNETT SANATORIUM
A First-Class
Private Hospital
Cor. Fresno and S. Sts.
Tel. James 251 Fresno, Cal
The List of Dainties
enumerated in this book
are many, but you will
not be happy unless you
have some of
NORTON & BRUNTON'S
Tee Cream or Candy to
serve with them. Call
Phone Main 64.
1139 J St., Fresno
ADVERTISEMENTS
DEXTER STABLES
J. R. McKAY. Proprietor
Livery and Feed Stable
Special Attention
Given U) Transient.
Telephone Main 32 ttv /^^ i
I and Kern Streets -b reSttO, Ual
Hoy Lee
Furnisher of Chinese Labor
p. (). Bcix 101. - Fowler, Cal
Jordan Young
THE MAN OF ALL WORK
Will act as caterer, till
vour orders iOr all kinds
ol fresh vej4"etal)les in sea-
son; also lor fruits, nuts,
etc.
All Work Done in a Reliable Manner
ADVERThEMENTS
44
BALDY"
The Popular Caterer
CO
2
a.
3
o
^
3
O
3
(G. B. HAMILTON)
RESTAURANT
Seventh St.. ()pi)()site tlu Lniiiher Yard
MEALS AT ALL MOURS
i
ADVERTISEMENTS
Fancher Creek Nurseries (inc.)
Our reputation for sending out GOOD
STOCK, true to label, is well established.
Our stock of everything in the FRUIT
TREK LINE is complete. We are the
largest growers in the state of Grape Vines,
Ornamental Plants and Field Grown Roses.
Geo. C. Roeding, Pres. and Mgr
1215 J St. (Main Office) Fresno, Cal
Donahoo, Emmons & Co
The Supply House at Fresno in
Hardware Stoves
Plumbing Bicycles
Receipt for Lemon Pie
By W. PARKER LYON, of Fresno
Sit on a hot stove and stir constantly — just
as if one could sit on a hot stove without
stirring constantly.
Sofas like mother used to use at
W. Parker Lyon's
ADVERTISEMENTS
Hours 9 to 5 Phone Blue 36
DR. FRANK D. WOLFE
Dentist
1935 Mariposa Street
With Dr. Montg-omery Thomas Fresno, Cal
HEADQUARTERS
FOR
Agricultural Implements
Bu^ggies and Wagons
Pumping Plants
FRESNO AGRICULTURAL WORKS
Fresno, - Califoi^nia
Hours 9 to 5 Tel. Blue 36
DR. MONTGOMERY THOMAS
Dentist
1935 Mariposa Street
Fresno, Cal
' ,'*■
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HECKMAN
BINDERY INC.
^ APR 89
N. MANCHESTER,
INDIANA 46962
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