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LIBRARY Of CONGRESS.
UNITED STATES OF AMERICA.
Bedding, Stoves, Ranges, Refrigerators,
Baby Carriages, &c.
OF THE MANUFACTURER
AND SAVE 25 PER CENT.
CREDIT GIVEN AT CASH PRICES.
298 BURNET STREET,
NEW BRUNSWICK, N.J.
AND C LOTHIERS
NEW BRUNSWICK, N. J.
240 Burnet Street.
GROUND FLOOR GALLERY.
J^ew (Brunswick, jV. J.
WE MAKE A^^^ —
DAHMER & Co.
*J. S. STEWART
Hatter & Men's Outfitter,
Superior Grade, Great Variety,
29 CHURCH STREET.
Hardware, Iron and Steel,
House and Builders' Hardware, House
Furnishing Goods. Carriage Hardware
Wood Work, Trimmings, Agricultural.
Implements. Plows, Paints, Oils, Va.rnishes.
2 & 7 PEUCE STREET, - NEW BRUNSWICK, N. J.
N. E. Corner George &, New Sts.,
PURE DRUGS m IREDICDIES,
PBRFUniERY, TOILET ARTICLES, ETC.,
pnusican's PrEScriptloas caiBluIIy PrepaiBil.
( 9 to 10 A. M.,
SUNDAY HOURS J 2 to 4 p.m.,
6 to 7 p. M.
Dry and Fancy Goods
BOOTS AND SHOES,
CARPETS, OIL CLOTH
CHflS. P. STRONG:
^VHOLESALE A.N1D RETAIL IDEALER IN
NEW BRUNSWICK, N. J
DffV GOODS, CARPETING,
Floor Oil Cloths, Mattings, Lace Curtains, Window
Shades, Curtain Poles, Stair Rods, Etc.
No. 4 KING BLOCK, NEW BEUNSWICK, N. J.
I, S. Manning & Son.
226 Burnet Street,
New Brunswick, N. J.
BENJ. M. PRICE,
JVb. 257 Burnet Street, JVeiv Brini,sicick, JV. J.
DEALER IN AND MANUFACTURER OF ALL KINDS OF
DaiDEts, Dil DIotlis, Straw matting aitil Rugs,
IN IMPORTED AND DOMESTIC.
A FIRST-CLASS UPHOLSTERER, FOR RELAYING OF CARPETS, ETC, EMPLOYED,
"1 <-^ S
?r o —
To cook by Gas, with small consumption,
Requires but a little gumption.
Oia?Y COj^L "YAK.ID.
WHOLESALE AND RETAIL DEALERS IN
^^ C O A L pf^
BRICK, STONE, LIME, CEMENT
SKfillK''' New Brunswick, N. J.
Great fltlantic & Pacific Taa Co.,
LARGEST IMPORTERS AND RETAILERS IH THE WORLD.
nhtt Cm ^Uxt,
COR. OF CHURCH flJID PEACE STS.
We take pleasure in informing our numerous Customers
and Friends that we have leased the above premises for a
term of years to better accommodate
OUR LARGE AND INCREASING BUISNESS
in the city of New Brunswick. We have fitted it up in the
Most Elegant Style, and stocked it with the Finest
NEU/ CROP TERS and PURE SELECTEE COFFEES.
We have no hesitation in stating that it is the
FINEST TEA STORE IN THE STATE.
We have made these very extensive improvements in order
to accommodate our large and increasing trade in New Bruns-
wick, which has far outgrown our most sanguine expectations.
It is unnecessary for us to state that we will in the
future, as in the past, use our utmost endeavors to keep up
the high reputation of our house in the matter of supplying
Pure Teas, Coffees, Sugar, Baking Powder,
Condensed Milk and Elgin Creamery Butter.
ROBERT J. SMITH, Manager.
' H kind FECBptinn is bEtter than a feast
PUBLISHED AMD SOLD BY THE
Improvenient Society of the Second Reformed Chnrcli,
/IfEI/y BRUNSWICK, N. J.,
Containing contributions from many of the noted
housekeepers of this Church, distinguished
for their skill in the culinary art.
COMPILED BY ONE OF THE HOUSEKEEPERS.
"Bad dinners go hand in hand with total depravity, while
a properly fed man is already half saved, "
DAILY HOME NEWS PRESS, NEW BRUNSWICK, N. J,
TABLE OF CONTENTS,
BREAD, BISCUIT, ET(^ 22-27
GRIDDLE CAKES 27-28
PUDDINGS AND CUSTARDS 28 36
TABLE OF WEIGHTS AND MEASURES 38
FROSTINGS AND ICINGS 47
CREAMS AND ICES 57
PRESERVES, JELLIES, ETC 57
DELICACIES FOR THE SICK 59
[Entered according to act of Congress, in tlie year 1890, by the Improvement Society
of the Second Reformed Church, New Brunswick, N. J., in the
office of the Librarian of Congress, at Washington.]
}HAT was wrong in the domestic machinery of Solomon's
household, that, notwithstanding his seven hundred
wives, he exclaimed, " All the labor of man is for his mouth, and
yet the appetite is not filled." Was it the lack of cooks or cook-
books? Verily, he should have lived in the present day. "Of
making many books there is no end," but this little edition, with
its Dutch colored cover, floats out upon the tidal wave of popular
opinion, to come back bearing encomiums of praise for its mis-
sion of inaugurating a new era of Domestic Economy.
0N 0LD-RA8HI0NED I^ECEIPT
FOR A LITTLE HOME COMFORT.
" Take of thought for self one part, two parts of thought for
family, equal parts of common sense and broad intelligence, a
large modicum of the sense of fitness of things, a heaping measure
of living above what your neighbors think of you, twice the
quantity of keeping within your income, a sprinkling of what
tends to refinement and aesthetic beauty, stirred thick with the
true brand of Christian principle, and set it to rise."
The Tocsin of the soul — the dinner bell.
STOCK FOR SOUPS.
5 pounds of clear beef, cut from the lower part of the round ;
5 quarts of cold water, let come to a boil slowly ; skim carefully,
and set where it will keep just at the boiling point for eight or
ten hours. Strain, and set away to cool. In the morning skim
off the fat and turn the .soup into the kettle, being careful not to
let the sediment pass in. Into the soup put an onion, one stalk of
celery, two leaves of sage, two sprigs of parsley, two of
thyme, two of summer savory, two bay leaves, twelve
pepper-corns and six whole cloves. Boil gently from 10 to 20
minutes; salt and pepper to taste; strain through an old napkin.
This is now ready for serving as a simple clear soup or for the
foundation of all kinds of clear soups. (Parloa.) M. E. H.
1 quart milk, 6 large potatoes, 1 stalk celery, an onion and a
tablespoon of butter ; put milk to boil with onion and celery; pare
potatoes and boil thirty minutes; mash fine; add boiling milk,
then butter, pepper and salt to taste. Rub through strainer
and serve immediately. A cupful of whipped cream, added
when in the tureen, is a great improvement. Serve as soon as
ready; must not stand. Mrs. D. D. Williamson.
BLACK BEAN SOUP.
1 quart beans, 4 quarts stock, (beef soup stock) ; soak the
beans over night in cold water, wash clean in the morning, put in
pot with stock, boil slowly six hours. Rub through a sieve, put
back in pot, flavor to taste. Put 1 hard boiled eg::g sliced, and 1
sliced lemon in bottom of tureen and pour the soup in. Serve
very hot. Enough soup for three days.
Mrs. D. D. Williamson.
WHITE BEAN SOUP.
1 pint white beans, soaked over night. Let boil little over 1
hour, then put in 6 potatoes chopped ; after these have cooked
half an hour add 6 apples, chopped, salt and pepper. Let all
cook half an hour and serve. Mrs. Geo. L. Nevius.
MEATLESS TOMATO SOUP.
1 qu«rt of tomatoes, 1 quart of boiling milk, 1 teaspoon of
soda ; season with pepper and salt to taste ; add a little rolled
cracker to the soup. To 1 quart of tomatoes add a little water
and let soak until the tomatoes are soft, then add one teaspoon of
soda and allow to effervesce, after which strain the tomatoes and
add 1 quart of boiling milk. Let come to a boil, or perhaps boil
a very few minutes ; season with pepper and salt, add rolled
cracker. Mrs. J. S. Clark.
TOMATO SOUP, No. 1.
1 pint can of tomatoes, 1 quart boiling water. Boil together
20 minutes; salt and pepper to taste; small lump of butter, 1
tablespoon cracker dust, 1 pint boiling milk. The two latter
ingredients added after the soup is strained.
Mrs. M. E. Pratt.
TOMATO SOUP, No. 2.
To 1 quart canned tomatoes add 2 quarts water; boil 15
minutes, put in 1 teaspoon soda, 1 quart sweet milk, 6 or 8
crackers, pulverized fine. Butter, salt and pepper to taste.
Mrs. M. H. Hutton.
TOMATO SOUP, No. 3.
1 quart tomatoes, 3 pints of water, piece of butter size of an
e^S, rubbed with 2 tablespoons of flour, 1 tea cup of milk. Boil
three-quarters of an hour, strain through a sieve ; add the milk,
flour and butter at the last. Mrs. D. D. Demarest.
CLAM SOUP, No. I.
Drain the liquor from 25 clams, chop the clams and set
aside. Chop 1 large potato, 1 small onion, a little parsley, a
dash of pepper, then put on to boil in the clam liquor. Boil 20
minutes, then add the chopped clams and cook 15 minutes. Beat
3 eggs very lightly in the soup tureen; when the soup is to be
served let it be boiling, and pour over the beaten eggs, stirring
them all the while. Miss Sarah Q. Roe.
CLAM SOUP, No. 2.
25 clams, strained and chopped. Heat the juice and skim off,
five minutes before dishing put in the clams and heat one pint of
milk ; thicken the milk with one tablespoon of flour mixed with
one tablespoon of butter. Pour all together into the tureen.
Mrs. J. S. VooRHEES.
CLAM SOUP, No. 3.
25 clams, raw, chopped fine ; add 3 quarts of water, 1 onion
chopped fine ; boil half an hour, add one pint of milk, thicken
with a little flour and small lump of butter. Beat 2 eggs in
tureen and pour your broth over them, boiling hot. Cut up
toast in small squares and throw over the top.
Miss Carrie Woodbridge.
MARTHA WASHINGTON SOUP.
6 ripe tomatoes, chopped fine, 1 quart water; boil 15 minutes;
add 1 teaspoon soda, 1 pint boiled milk, 4 or more crackers
rolled fine, butter, salt and pepper to taste. In winter substitute
a can of tomatoes in place of ripe ones. Lizzie Applegate.
Separate with a fork 1 pint oysters from the liquor. Heat 1
quart milk to boiling, strain and heat oyster liquor, then add
oysters, and as they boil, skim. When the oysters begin to
separate into little leaves mix all together, milk, oysters,
liquor, piece of butter size of an English Walnut, salt to taste.
Mrs. J. H. Rolfe.
Boil a marrow bone in sufiicient water to cover until ready to
skim thoroughly ; then add salt and pepper to taste. For about 5
quarts of water peel and chop five potatoes, three onions, grate 1
or 2 carrots and add 1 pint canned tomatoes, or five ripe ones.
Let all boil slowly for at least three hours. One-half hour before
serving add 1 tea cup vermicelli. Mrs. J. H. Rolfe.
CREAM OF CELERY SOUP.
1 pint milk, 1 tablespoon flour, 1 ounce butter, a head of
celery, a large slice of onion and small piece of mace. Boil
celery in a pint of water from 30 to 45 minutes, boil mace, onion
and milk together; mix flour with 2 tablespoons of cold milk,
and add to boiling milk. Cook 10 minutes. Mash celery in the
water in which it was cooked and stir into boiling milk. Add
butter and season with salt and pepper to taste. Strain and serve
immediately. Mrs. D. D. Williamson.
PARKER HOUSE TOMATO SOUP.
1 quart or can of tomatoes, 1 cup milk, butter size of an egg,
pepper and salt, piece of soda size of pea. Let tomatoes come
to a boil, add pepper, salt and butter, then soda and milk.
Strain through colander and serve immediately.
Mrs. D. D. Williamson.
Boil a shank of veal in three quarts of water 3 hours with
1 whole turnip, onion and carrot ; then strain ; then add a small
cup of vermicelli, and boil three-quarters of an hour. Season
with pepper, salt and bay leaves. If the water boils away add
more. Mrs. H. Cook.
4 eggs beaten as for custard. Heat about 1 pint of red wine,
(port wine is good,) one-half pint of water, sweeten to taste;
when boiling hot pour gradually in the eggs, stirring all the time
so the eggs will not curdle. Let it boil until it thickens. Break
some crackers in a tureen and pour in the soup.
Mrs. G. Van Pelt.
. _ _ ^
--■^M^ M^15SiM^^ ^^^^'^—
"Where is the place, and what the time of supper;
Who are the guests and who the entertainer;
What fish he ought to buy, and where to buy it."
Cod— Put in boiling water, stand on the stove where it is not
too hot, but will keep simmering for 60 minutes, more or less,
according to the size of your fish. Halibut and salmon in same
manner, except thirty minutes longer. Serve with drawn butter
sauce. (See " Drawn Butter.") Mrs. D. H. Merritt.
TO BEOIL SALMON STEAKS.
First remove the outside skin carefully, wash and lay on a
towel to dry off; grease the broiler, put in steaks, lay it in a
dripping pan and set on a moderately hot oven with door ajar.
Let stand one-half hour, put over the coals just long enough to
brown. Spread them with butter and serve with quarters of
lemon. Prepare fish or mackerel the same, and with one except-
ion, do not remove the skin. Mrs. D. H. Merritt.
CODFISH BALLS, No. 1.
1 quart of potatoes cut small, U pints of codfish picked to
bits. Boil in cold water, pepper to taste. When done add
2 eggs, well beaten, 1 tablespoon of butter. Make in balls and
fry as doughnuts. Mrs. C. Kinports.
CODFISH BALLS, No. 2.
Soak the fish 2 or 3 hours. To a pint of well chopped fish
add 1 quart of mashed potatoes, a small piece of butter, 1 eg^,
well beaten. Beat the whole 15 minutes, or longer, if one has the
time. Make into balls and drop into boiling lard.
Miss Carrie Woodbridge.
CODFISH BALLS, No. 3.
The same as the above, with the exception that hot water is
put on the fish twice and let stand until cool, which is a saving of
time. Mrs. J. H. Rolfe.
3 or 4 tablespoons sugar, little mace, pepper and salt, one-half
cup of vinegar. If the fish is very large take double these
quantities. Bake slowly ; turn a pan over the fish to bake.
Mrs. David Clark.
t ' (8)
U lar^e tablespoon butter, 1 heapinp: tablespoon floui ; mix
well together, then let it come to a boil, stirring all the time.
Add one- half pint milk. Take 75 oysters and one-half pint of
juice, season with salt and pepper and put them in a pan in a
good hot oven for a few minutes, then add the above sauce.
Flavor with just a little lemon. Mrs. M. E. Pratt.
CLAM CHOWDER, No. 1.
4 thin slices of salt pork cut about 3 inches square, put in
bottom of pot and slowly fry out, 3 medium-sized onions, sliced
and put in after the pork is slightly tried ; add juice of '2o clams,
4 or 5 medium-sized potatoes, cut as for soup and stew in juice
until within ten minutes of being done, then add chopped clams
and stew until potatoes are done, after which add 2 quarts of
milk, which has been heated or boiled ; season with butter and
pepper. Serve with oyster crackers and be very careful that it
may not burn. This is an excellent recipe. I have never known
it to be a failure. Mr. John I). Bowne,
(Mrs. L. E. Riddle.)
SCALLOPED OYSTERS, No. 1.
Roll fine 1 cup of oyster crackers and dust 1 quart or 30
oysters; put a layer of the cracker dust in buttered pudding
dish, then a thick layer of oysters, little salt and pepper, small
lump of butter, then another layer of crackers, and so on until
the dish is filled. Sprinkle cracker crumbs on top. One-half cup
milk, one-half cup of oyster juice, (not too wet,) bake one-half
hour in hot oven. If these directions are carried out you cannot
fail to have them just right. Mrs. Tapping.
SCALLOPED OYSTERS, No. 2.
Put a layer of oysters in a pan, then sprinkle with pepper
and salt and spread little bits of butter over them, then a layer
of cracker rolled fine, and so on until the dish is full, having the
cracker dust on top ; then fill the pan with milk and bake in a
hot oven. Mrs. F. Rust.
Put the oysters over the fire in their own liquor and let them
simmer ; after they are plump skim them out into a stone pot, a
layer of oysters sprinkled with whole mace, whole cloves and a
little pepper. After all the oysters are in the pot cover them,
alternating 1 cup of cold vinegar and 1 cup of hot oyster liquor.
Cover slowly and let stand until the next day.
Mrs. James C. Van Cleef.
15 clams, chopped, 2 eggs, 1 cup of juice of the clams, 2 cups
of flour, li teaspoons of baking powder, a pinch of salt. Beat
the eggs and add the choppeo clams, then the juice; mix the
baking powder with the flour and add last.
Mrs. J. S. VooRHEES.
2 ~ ^9j "^
2 ejrgs, boiled hard, an equal quantity of grated bread, add
cloves, mace, salt and pepper, rub all fine logether. Take 75 oysters,
one-half cup butter ; put a paste around your dish, put in a layer
of oysters and a little butter, a sprinkling of eggs, etc., till the
dish is full. Make it high in the middle, cover with paste and
bake. Mrs. J. H. Rolfe.
Make a puff paste, take an ounce of butter and 1 tablespoon
flour; put these in a saucepan and heat gently and stir thorough-
ly to get smooth. Add a little salt, a sprig of mace and pepper,
by degrees ; last add 4 tablespoons cream, then having strained 2
dozen oysters, (not too large ones,) add, little by little, the
liquor. Lastly, when the sauce is on tbe boil, put in the
oysters and let them cook not more than 3 minutes. Fill the
patties. Mrs. D. Clark.
CREAMED OYSTERS No. 1.
1 pint of milk boiled with salt and pepper. Mix 1 tablespoon
flour in a little cold water and add; let the oysters come to a
boil in their own liquor, skim and drain off all the liquor and
turn into the cream. I use 1 or 2 eggs in the cream. Pour this
over toast or crackers. Mrs. Freeman.
CREAMED OYSTERS, No. 2.
1 pint cream (or milk), 1 quart oysters, small piece of onion,
very small piece muce, 1 tablespoon flour ; salt and pepper to
taste. Let cream with onion and mace come to a boil. Mix
flour with a liitle cold milk or cream and stir into the boiling
cream. Let the oysters come to a boil in their own liquor
and skim carefully. Draw off the liquor and turn the oysters
into the cream. Skim out the mace and onion and serve.
Cold boiled fish picked in small pieces. Put in a quart of
milk to boil ; tie up an onion and a pinch of summer savory in a
thin bag, and boil in the milk; when the milk comes to a boil
take out the bag, add two tablespoons of corn starch, mixed in
cold milk ; let all boil. Put layer of fish on a dish, season with
salt and pepper; then a layer of sauce; so on until all is used,
leaving sauce on top layer; sprinkle cracker dust or bread
crumbs on top and bake a few moments until the top is brown.
Mlss C. Woodbridge.
TURBOT A LA CREAM AU GRATEN.
3 pounds cod, bass or any firm flsh, 1 quart milk, 3 table-
spoons flour, 3 white onions, half pound of butter, 1 teaspoon
salt, 1 teaspoon white pepper, 1 nutmeg grated, small bunch of
thyme tied in a piece of muslin, 2 eggs (yolks only) beaten. Boil
the fish ; when cold pick out all the bones and sprinkle with
cayenne pepper and salt. Make a sauce as follows: Rub the
flour and butter together ; cut the onions in small pieces and stir
into the milk ; when well boiled pour milk in flour and butter.
Rub quite smooth and add the other ingredients. Stir over slow
fire till it thickens, then add the beaten yolks. Pass all through
a sieve when well boiled. Then chop a little parsley fine. Put
in baking dish a layer of fi^h ; s|)rinkle with a little of the parsley,
then a layer of sauce, and so on until the dish is full. Let top
layer be fish, sprinkled with bread crumbs and grated cheese.
Bake slowly half an hour. jNIhs. D. D. Williamson.
LITTLE PIGS IN BLANKETS.
Take as many large oysters as are wished, wash and dry
them thoroughly with a clean towel. Have some fat bacon cut
in very thin slices, cover each oyster with them and pin on with
wooden toothpicks. Broil or roast them until the bacon is crisp
and brown. l)o not remove toothpicks. Serve hot.
'There's no want of nneats, sir,
Portly and curious viands are prepared
To please all kinds of appetite."
4 pounds beef cut from the inside of the rump. Have the
butcher interlard it with strips of lard through it the size of your
little finger. Put it in a pot with very little boiling water.
Season well with salt and pepper. Let it stew gently on the
back part of the stove five or six hours, turning frequently.
When tender remove the meat, and thicken the gravy with
flour. Pour it over the meat. Mrs. W. R. Hill.
BEEF A LA MODE.
In a piece of rump beef weighing about 5 pounds, cut deep
openings with a sharp knife, and put in pieces of salt pork cut in
long strips which have been previously rolled in pepper, salt,
cloves, allspice and nutmeg ; rub this mixture well into the beef
also. Put this into the roasting pan and pour in a little water,
then pour over the whole about one-half pint Madeira Wine and
cook until tender, say 2 and a half hours.
Mrs. J. H. Rolfe.
Get your butcher to chop about one pound of round steak fine,
as for beef tea. Into this rub pepper, salt and three heaping tea-
spoons of mustard. Pat into cakes and fry like ^usage.
Mrs. J. H. Eolfe.
Take an inside round steak and scrape with a sharp knife.
Season these serapin^js witli salt and |)epper. After making them
up into small thin cakes, broil slightly ; add a little butter.
Mrs. J. H. Rolfe.
2 pounds of chopped beef, 3 milk crackers rolled, i eggs beaten
well, quarter nutmeg, 1 teaspoon of pepper, 1 tablespoon of salt.
Mix well together, make in a roll like butter, with little pieces of
salt pork laid across. Bake one hour.
Miss C. V/oodbridge.
4 pounds of lean beef ; boil until tender in enough water to
half cover it ; chop fine ; season well with salt and pepper ; moisten
with the liquor in which the meat was boiled and pack in a dish,
press and slice cold. M. E. Hurd.
FRIZZLED SMOKED BEEF.
Take a solid handful of shaved beef, put it in one pint of milk,
set it on back of stove and let it come gradually to scalding heat,
but not boil; then add one heaping tablespoon of flour, wet
smooth with cold milk. Let stand long enough to cook the flour,
add 2 eg(i;^ well beaten, butter size of black walnut, and pepper.
Put the eggs in only just before serving, too much cooking after
they are in makes it separate. If the beef is very salt soak tirst
in vvarra water and pour oflf. Mrss C. Woodbridge.
A plate piece of beef, bones taken out, sprinkle inside thickly
with ground allspice, ground cloves, ground sage, ground summer
savory, salt and pepper. Roll it up tightly and tie with a strong
cord. Plunge it into boiling water, put a tablespoon of salt into
the water ; turn the meat several times ; boil till tender ; remove
from the pot, put it on a small meat pan and cover with another,
putting on top sad-irons or something heavy to press the meat.
When cold cut the cord off" and slice it for lunch. The liquor can
be used for a small dish of soup. Mrs. AV. R. Hill.
PATIE DE VEAN.
3 pounds veal cutlets chopped fine, large slice salt pork with
it, 2 eggs broken in the chopped meat, 6 crackers rolled fine, piece
of butter size of egg rubbed in, tablespoon salt, cayenne pepper.
A sweet herb to taste. Make into a loaf, smooth over the top
with melted butter and water ; bake 2 hours in a moderate oven.
Serve cold cut in thin slices. Mrs. A. D. Atkinson.
VEAL WITH TOMATOES.
Veal steak cut and trimmed, dipped in an egg and flour or
cracker dust, seasoned and fried. Stew tomatoes separately and
thicken a little, strain if you prefer. Pour over the meat to serve.
Mrs. W. D. Freeman.
r (12) "^^
SPANISH EICE. (Stew.)
Alternate layers of parboiled rice, lamb or veal and tomatoes,
to the top of an open mouthed sauce pan, tiavored with salt
cayenne, pepper and parsley. It should simmer .«^lo\vly about 2
hours till the rice is thoroug^hly cooked, but not broken. Very
little water and when done should be dry enough to turn into a
dish without breaking- up. Mrs. A. D. Atkinson.
2 pounds chopped beef, large onion grated, 2 large slices of
bread toasted, then grated, pinch of cloves, allspice, salt and
pepper, 3 eggs. Mix all together and mould round. Put in a
dripping pan with two slices of bacon and a large lump of butter.
Bake one-half an hour in a moderate oven ; ten minutes before
taking out pour over scam half cup of hot water. Baste fre-
quently. Mrs. G. L. Nevius.
TO PEEPAKE COLD MUTTON.
Slice the mutton thin, put in a buttered pie dish with pepper
and salt, add a tablespoon f)f currant jelly and cold gravy, if hot
enough to moisten put in a little water; dredge lightly w'it'h flour
and cover with boiled rice, in which is mixed a little butter
pepper and salt. Pour over all a beaten e^r^. Bake brown. '
Mrs. D. D. Williamson.
TO COOK MUTTON.
Boil it slowly 2 hours, then put it into the baking pan • rub
with salt and flour, baste it with the hot liquor ; bake 1 hour
browning every side. Serve with mint sauce. (See mint sauce'
page 15.) Mrs. D. H. Merritt. '
CHICKEN OE VEAL CEOQUETTES, N(i. L
2i pounds chicken or veal chopped very fine; put in sauce
pan f pound of butter, 1 tablespoon flour, st'ir till melted ; add 3
cups milk, 1 whole onion, stir till thick ; take out the onion and
add, off the fire, 3 eggs, a little parsley chopped fine ; let this just
come to a boil, stirring all time, then mix in the chicken or veal
and when cool make into croquettes, dip in eg^ and bread crumbs
and boil in lard. Mrs. D. D. Williamson.
CHICKEN CEOQUETTES, No. 2.
1 solid pint of finely chopped chicken (cold), 1 tablespoon salt,
* teaspoon pepper, 1 tablespoon flour, 1 tablespoon lemon juice
1 teaspoon onion juice, 2 eggs, 1 pint bread crumbs, 3 tablespoons
butter; put cream or .stock on to boil; mix flour and butter to-
gether and stir into the boiling cream, then add chicken and seas-
oning ; boil 2 minutes ; add 2 eggs well beaten ; take from the fire
immediately and set away to cool. When cool shape and fry
chopped parsley may be added. Miss Alice Florance.
CHICKEN CEOQUETTES, No. 3.
1 fowl boiled and chopped ; 14 cups of boiled rice; U cups of
strong stock (use what the chicken was boiled in) ; (3 spi'igs of
parsley (chopped), 1 small tablespoon of onion chopped fine as
possible; i nutmeg, salt and pepper to taste. Mould and roll in
beaten ^gg and bread crumbs, and fry in boiling lard. This will
make 20. Miss C. Woodbridge.
Cut the fowl in small pieces ; wash thoroughly, and leave it
in water well salted for at least 1 hour, to draw out all blood;
then put in the kettle, and cover with hot water; salt to taste.
Let the chicken just boil for about 1 hour, according to the age
of the bird. For dumplings take 1 cup Hecker's prepared flour,
and wet with either milk or water sufficient to make a stiff paste,
first salting it a little. Drop this with a spoon deftly in the
kettle about 15 minutes before serving, taking care not to raise
the lid nor stop the boiling. Mrs. J. H. Rolfe.
Wash the chicken until all the blood is out, cut it in
pieces, rub a very little salt over them, then roll each piece in
flour. Fry them nearly covered in lard and butter, till a nice
brown color. Make a gravy of cream and butter ; if the cream
is not very thick add a little flour, season to taste.
Mrs. J. J. JosLYN.
Boil a chicken until tender; take out all the bones and chop
the meat very fine ; season with salt, pepper, and plenty of but-
ter. Add to the liquor the chicken was boiled in, 1 cup of bread
crumbs, made soft with hot water, and to this, the chopped
chicken. When heated, take out and press into a dish. Serve
cold. HuRD. (Cleveland.)
BOILED HAM, No. 1.
Put a 10 lb. ham in cold water. Let boil slowly 4 hours. Take
out, put in just cold water enough to cover it with one cup of
vinegar in the water and let it get well heated through. Take it
out, skim, and then sprinkle all over with powdered sugar. Put
in a hot oven to brown quickly. Miss Tapping.
BOILED HAM, No. 2.
Cover the ham with boiling water. Add 1 tablespoon mus-
tard ; boil slowly or simmer until a fork goes in easily, about 3
hours. Mrs. J. H. Rolfe.
COLD LIVER OR HAM.
Cut meat up into bits; pour over it some milk (cupful),
thickened with flour. When ready put in the liver or ham. Let
heat up well. It is a nice dish for lunch. Mrs. W. R. Hill.
Take a few slices of cooked calf's liver and one sweet bread ;
cut into dice and season ; add 1 cup of cream sauce, slir over hot
water until hot; add well beaten yolks of 2 eggs, 1 glass of sherry
wine, and serve at once. Miss S. Q. Roe.
Take a piece of pork, boil it. When done chop quite fine,
strain the liquor put in the meat and thicken with Indian meal
and a handful of buckwheat meal. Season to taste, with salt,
0-^ Pj^ Vt3
pepper and sRge. Then let it boil a few minutes. Take it out ;
when cold cut it in slices and fry. Nice for breakfast.
Mrs. W. R. Hill.
1 tablespoon of chopped spear mint, 2 tablespoon of sugar ;
add vinegar to make the quantity you want. If the vinegar is
too sharp, add more sugar and water. Do not heat it. If you
are obliged to use dried mint, make it fine and pour boiling
water over it, just enough to soften it. Mrs. Merritt.
"To make a perfect salad, there should be a miser for oil,
a spendthrift for vinegar, a wise man for salt, and a madcap to
stir the ingredients up and mix them well together."
— Spanish Proverb.
CHICKEN SALAD, No. 1.
Cut cold chicken in dice making 2 qts.; place in earthen bowl
and season with 4 tablespoons vinegar, 2 of oil, 1 teaspoonful
salt, 5 teaspoonful of pepper set ; away in cool place 2 hours. Cut
celery in pieces half an inch, thick enough to make ] quart. Do
not put together until ready to serve ; then add half the di*essing,
reserving other half to spread on top. Mrs. M. E. Pratt.
CHICKEN SALAD, No. 2.
Mince the white meat of a chicken fine or pull it in bits ;
chop the white parts of celery. Prepare a salad thus : Rub the
yolks of hard boiled eggs smooth with a spoon ; put to each
yolk 1 teaspoon of made mustard, half as much salt, a table-
spoon of oil, and a wineglass of strong vinegar; put the celery
in a glass salad bowl ; lay the chicken on that, then pour over it
the dressing. Lettuce cut small in the place of celery may be
used. Cut the whites of the eggs in rings to garnish the salad.
POTATO SALAD, No. 1,
2 cups mashed potatoes; f cup cabbage (white and fine,) 2
tablespoons cucumber pickles (chopped,) yolks of 2 hard boiled
eggs, pounded fine. jNIix all together.
1 raw Qgg well beaten ; 1 saltspoon of celery seed ; 1 teaspoon
white sugar ; 1 tablespoon melted butter ; 1 teaspoon flour; half
cup vinegar. Salt, mustard and pepper to taste. Boil the vine-
gar; pour it upon the above dressing, return it to the fire and
~ (15) "
cook the mixture thoroughly until it thickens; while scalding
hot pour upon the salad. Toss it with a fork (silver,) and let it
get cold before eating. Fannie Devan.
(Marion Harlan d.)
POTATO SILAD, No. 2.
6 large potatoes, 4 hard boiled eggs, chop the whites and
potatoes together; rub the yolks smooth ; add 1 teaspoon made
mustard, 1 teaspoon salt, 2 teaspoons sugar, 2 tablespoons oil, 1
pinch cayenne pepper ; vinegar to thin it.
Misses Harden rergh.
Chop together 3 cold boiled potatoes and 2 or 3 dark red cold
boiled beets. Pour salad dressing over the whole.
Mrs. J. H. Rolfe.
SALAD DKESSING, No. !.
Mix together 1 tablespoon of olive oil, 1 of mustard, 1 of
salt, 1 of sugar ; stir well. Add 3 well beaten eggs, a pinch of
cayenne pepper, 1 teaspoon of cornstarch in 1 tablespoon of milk.
Stir for a few moments ; then add 1 coffee cup of milk, 1 teacup
of vinegar. Place in a steamer and cook until thick. Strain,
and when cold bottle, and keep in a cool place. This will keep
for several weeks, and is an excellent dressing.
M. E. Merrill.
SALAD DRESSING, No. 2.
2 hard boiled eggs chopped fine, 1 teaspoon celery salt, 1 tea-
spoon pepper, 1 scant teaspoon mustard, 2 tablespoons oil, half
cup vinegar. Stir well and dash over salad or coldslaw.
C. M. Newell.
SALAD DRESSING, No. 3.
Beat the yolks of 3 eggs, or the whole of 2, add 5 tablespoons
of good vinegar, (3 if vinegar is very strong,) half teaspoon of
made mustard ; and butter size of an almond, 2 teaspoons of
sugar. Stand the cup containing these ingredients in boiling
water, and stir until it thickens. Mrs. D. D. Demarest.
SALAD DRESSING, No. 4.
Yolks of 2 eggs raw, 1 teaspoon of white pepper, 2 teaspoons
salt, 1 teaspoon celery seed, 2 teaspoons sugar, 2 teaspoons mus-
tard wet with vinegar, then add oil until you have used half of
a 50 cent bottle. Put in a bottle and keep it on ice. (Very nice
and will keep a week if by the ice.) M. O. Merritt.
SALAD DRESSING, No. 5.
1 egg beaten well with 1 teaspoon of mustard, 1 teaspoon
salt, 1 heaping tablespoon sugar, 1 tablespoon melted butter, two-
third cup vinegar. Put on to boil and stir until it thickens. Set
away to cool. M. O. Merritt.
MAYONNAISE DRESSING, No. 1.
For 1 g:ood sized chicken allow 4 eggs, 2 tablespoons of mixed
mustard, 1 teaspoon of salt, a pinch of red pepper, 2 ounces of
butter; beat well together; add a gill of vinegar (if very strong
dilute it with water) and stir it over boiling water until'the con-
sistency of thick cream. It must be perfectly cold when used.
Mrs. H. Cook.
MAYONNAISE DRESSING, No. 2.
Yolks of 2 eggs, well stirred, not beaten, 1 teaspoon of mus-
tard, half teaspoon of salt and cayenne pepper to taste ; juice of
1 lemon, 1 small bottle of oil. Beat in the" lemon juice and oil
alternately ; the oil at first, drop by drop.
Mrs. D. D. Demarest.
MAYONNAISE DRESSING, No. 3.
For 1 chicken always use 2 bunches of celery. Take 5 eggs,
boil 2 for at least half an hour. Mix the raw yolks of the 3 with
a teaspoon mustard in a teaspoon vinegar ; I teaspoon salt and a
suggestion of cayenne pepper. Stir in gradually half a bottle of
oil. Then mash the boiled yolks, mixing with quarter of a cup
of vinegar. Then put all together, using a good tablespoon of the
raw egg mixture for the top ; with this I put half a lemon. To
make more dressing take about 2 teaspoons cornstarch in cup of
water, making it about the consistency of starch, and stir in the
dressing when the first heat is off. Before mixing the dressing
with the chicken and celery season the latter with salt.
L. P. Stout.
"A simple mode of testing the soundness of an egg is to
put it in water; and if fresh it will sink to the bottom."
6 eggs beaten separately, 6 tablespoons milk. Bake in pan
from 8 to 10 minutes ; sprinkle salt over it before serving.
C. M. Newell.
Beat the yolks of a dozen eggs with a half cup of cream, or
one third of a cup of new milk and a tablespoon of butter.
Season with salt and pepper. Stir constantly until done. Spread
on buttered toast. Mrs. J. H. Rolfe.
3 07) ■
Boll eggs very hard. When cold, shell them, cut off one end,
take out the yolks and beat them to a powder. Mix the yolks
with mustard, salt, butter, pepper to taste, with vinegar enough
to make like a thick cream. Put this mixture back into the
whites of the eggs. Serve on lettuce or sliced cabbage with
Mayonnaise dressing. Mrs. H. Cook.
Put deviled eggs between thin slices of bread. Cut the eggs
in slices. Miss A. Flora nce.
6 eggs, 4 or 5 tablespoons of minced ham ; a little chopped
parsley; a very little minced onion. 2 great spoonfuls of cream
and 1 of melted butter. Salt and pepper to taste. Half cup of
bread crumbs, moistened with milk and a spoonful of melted
butter. Line the bottom of a small deep dish, well buttered, with
the soaked bread crumbs ; put upon these a layer of chopped
ham, seasoned with the onion and parsley. Set these in the oven
closely covered, until they are smoking hot, meanwhile, beat up
the eggs to a stiff froth ; season with pepper and salt, stir in the
cream and melted butter, and pour on the layer of ham. Put
the dish uncovered, back into the oven, and bake five minutes,
or until the eggs are " set." Mrs. M- H. Hutton.
EGGS A LA CREME.
6 eggs boiled hard and chopped fine, and stale bread. Put in
a dish alternate layers of chopped egg and grated bread. When
the dish is full, pour on 3 half pints boiling milk seasoned with
salt, pepper, and 1 tablespoon butter. Bake a light brown.
Mrs. J. H. Kolfe.
EGGS SUR LE PLAT.
6 eggs, 1 tablespoon of butter. Pepper and salt to taste.
Melt the butter on a stone china or tin plate, or shallow baking
dish. Break the eggs carefully into this ; dust lightly with
pepper and salt, and put in a moderate oven until the whites are
well "set." Serve in the dish in which they are baked.
Mrs. M. H. Hutton.
BEAUREGARD EGGS, No. 1.
5 eggs, half pint milk, 2 tablespoons butter, 1 of cornstarch.
Boil eggs hard, put n-)ilk on to boil ; toast 4 slices bread while
milk is boiling ; cut whites of the eggs in small pieces and press
the yolks through a sieve. Stir butter, half teaspoon salt and
whites of eggs and cornstarch in the boiling milk. Butter and
moisten the toast, lay on long, flat dish ; cover sauce with yolk,
and dust a little pepper on top. Mrs. M. E. Pratt.
Boil the eggs until quite hard. After carefully removing the
shells, lay them in large-mouthed jars and pour over them
scalding vinegar, well seasoned with whole pepper, allspice and a
few cloves; when cold cover closely. In three or four weeks
they are fit for use. These are very fine. Mrs. J. H. Rolfe.
- _ _
"It is the bounty of nature that we live; but of philosophy
that we live well."
1 pint milk, heated, and a little salt. Chip sonne cheese fine,
(about 1 inch deep in a quart pan,) and let it dissolve in the hot
milk. Just before serving add 2 eggs and stir them into the
mixture quickly. Serve this poured over toast or soda crackers.
This should be eaten immediately. Mrs. J. H. Rolfe.
Heat 1 cup milk, 1 scant teaspoon butter and a little pepper
and salt. Into this put half cup grated bread crumbs, three-
quarters cup grated cheese and I egg, well beaten.
Miss A. Florance.
1 cup vinegar, 1 cup sweet milk, 3 eggs, a little flour, 2 tea-
spoons sugar, 1 tablespoon mixed mustsad, butter size of an egg ;
salt and celery seed to ta.ste. Mix together carefully the vinegar,
sugar, mustard, butter, salt and celery seed. Let come to a boil.
Then add the milk a little at a time, then eggs well beaten,
and flour enough to make like a thick cream. When proper con-
sistency throw in the chopped cabbage and let come to a boil.
Mrs. H. Cook.
Cut the cabbage fine and sprinkle a little salt over it. Mix
together half teacup of water, quarter cup of vinegar, 1 well
beaten egg. Put in a frying pan, with 1 tablespoon of butter,
and remove as soon as it boils. Stir well, and pour over the
cabbage. Mrs. M. E. Merrill.
CABBAGE DRESSING. j
1 egg, I teaspoon dry mustard, Ih teaspoon salt, half cup I
vinegar, half cup milk, half teaspoon cornstarch. Beat altogether !
and let it come to a boil. When cold, mix through the cabbage.
RICE CROQUETTES, No. 1.
1 cup cold steamed rice, 1 teaspoon sugar, half teaspoon salt, I
1 egg, (well beaten.) Milk enough to make the rice into a stiff I
' (19) ^n^
paste. Work the ingredients into an adhesive paste, beating
each ingredient thoroughly into the mixture. Flour your hands
and make into oval balls. Dip in beaten egi;g, then in the flour
or cracker dust and fry in boiling lard. Roll in sugar and cin-
namon. Mrs. H. Cook,
RICE CROQUETTES, No. 2.
1 cup cold boiled rice, 1 teaspoon sugar, half teaspoon salt, 1
teaspoon melted butter, 1 egg beaten light. Enough milk to
make the rice into stiff paste. Sweet lard for frying. Work rice,
butter, egg, etc., into an adhesive paste, beating each ingredient
thoroughly into the mixture; flour your hands and make the rice
into oval balls. Dip each in beaten egg, then in flour or cracker
dust, fry in boiling lard few at a time, turning each with great
care. When the croquettes are of a fine yellow brpwn, take out
with a wire spoon and lay in a heated colander to drain off every
drop of fat. Serve hot with sprigs of parsely laid about them in
an uncovered dish. Misses Hardenbergh.
■'The turnpike road to people's hearts, I find.
Lies thro' their mouths, or I mistake mankind.
TIME FOR COOKING VEGETABLES.
Greens — Dandelions 1^ hrs.
Potatoes (boiled) ^
Sweet Potatoes (boiled) |
" (baked) 1
Beets 3^ hrs
Parsnips 1 hr
Carrots H hrs
Cabbage 3 hrs
a72d 3 fnilesfrom the house.
Potatoes i hr.
Corn I hr.
Asparagus i hr.
This applies to young and
4 or 5 potatoes sliced quite thin ; grease a dish, put in a layer of
potatoes, then little bits of butter, then another layer of potatoes
and butter, and so on until the dish is full ; then pour milk over the
whole (I use one pint) and sprinkle over a little salt. Strew fine
bread crumbs over the top and place in a hot oven. They will
take about an hour to cook. For those who like it a flavoring of
onion Is very nice, put through the potatoes. Scrape it fine.
Mrs. Kenneth J. Duncan.
- -. ^_
Peel and slice very thin 6 large potatoes; lay them in cold
water 1 hour, and then roughly dry them with a clean towel.
Drop each slice separately in a kettle of boiling lard, fry until
crisp and brown Take out with a wire spoon, drain and sprinkle
With salt while hot. ^ ^ M J J
2 cups of mashed potato, (that has been put through a sieve) :
season with salt and pepper; stir in 2 tablespoons of butter, beat
to a cream ; add 2 well-beaten eggs and 1 cup of cream or milk.
Pour into a baking dish and bake in a hot oven. M. E. H.
1 quart of cold boiled potatoes, 1 pint cream or milk, 3 eges
well beaten. Hecker's flour, sufficient to make soft dough ; droo
with a spoon in hot lard. Mrs. Applegate.
Take 6 large ripe tomatoes, skim and cut into small pieces.
Spread a layer in the bottom of bake dish, season well put a
layer of coarse bread crumbs over the tomatoes with plenty of
butter. Continue this until the dish is full, having bread crumbs "
on top. Bake 1 hour. j^ Hurd.
Cut ripe tomatoes in slices about half an inch thick ; fry in
lard. After getting hot, the skins of the tomatoes may be
removed. Sprinkle with salt and pepper, take the tomatoes out,
(keep warm,) thicken the gravy with a teacup of cream
or milk in which a teaspoon of flour has been stirred. Pour the
gravy over the tomatoes. Serve hot. Lizzie Hurd.
MACCARONI WITH CHEESE.
One-quarter pound, or 12 sticks maccaroni broken into 1 inch
lengths and cooked in 3 pints boiling salted water 20 minutes
Turn into a colander and pour over it cold water ; drain. Make
a sauce of I tablespoon each of butter and flour and U cups hot
milk, salt. Put a layer of grated cheese in bottom of bake dish
then a layer of maccaroni and one of sauce, then cheese, maccaroni
and sauce, and cover the top with fine bread crumbs, with bits
ot butter dotted on and a little grated cheese. Bake until brown.
Mrs. J. H. R.
FRIED EGG PLANT.
Peel and cut in slices less than one-quarter of an inch thick
Immerse in salt water over an hour, drain, and dip each slice in
beaten eggs and cracker dust and fry brown in half butter and
half^ard. Mrs. F. Rust.
Boil the beets in hot water until tender, then drain and pour
cold water over them that they may skin easily. Cut up in
small, uneven pieces and put them in a baking dish with a little
butter, pepper and salt. Pour a little vinegar over the whole and
set in a moderately hot oven for about twenty minutes.
M. J. ROLFE.
Two dozen ears of ripe, but soft corn. Grate as fine as possi-
ble ; dredge it with flour; beat 4 eggs, and mix gradually with
the corn ; add 1 saltspoon of salt. Mix equal quantities of lard
and butter ; when boiling hot drop in the mixture in the form of
oval cakes. Fry brown. They are nice for tea.
Eight ears of corn cut three times (not grated), 2 eggs, 1 tea-
cup sweet milk (more if the corn is not juicy), 2 teaspoons flour.
Salt and pepper to taste. Make the mixture the consistency of
a soft batter and fry in lard or butter. L. H.
Soak over night 1 quart of beans. In the morning put them
in a bean pot with 1 teaspoon salt, 1 of molasses and | pound of
salt pork. Cover the beans with water and bake 10 or 12 hours.
Keep the beans covered with water while baking.
M. E. Merrill.
" The recipe for tnaklng it is not a handful of this, a cup of
that and a spoonful of something else. It is not something
sweetened with ordinary condiments, or flavored ivith ordinary
flavors, or baked in ordinary ovens. It is the loaf of domestic
ha2)piness, and all the ingredients come doivn from Heaven and
the fruits are plucked from the tree of life ; and it is sweetened
with the new wine of the kingdom, and it is baked in the oven
of home trial. Oh, my readers, that is the loaf you want in the
pantry, the loaf of domestic happiness— sweet to the taste, satisfy-
ing to the sold, full of the flour of life.
Boil 8 large potatoes and a small handful of hops (tied in a
cloth) together. When done mash the potatoes and the water in
which they were boiled through a colander. Add 1 teacup sugar,
2 tablespoons salt and enough boiling water to make 2 quarts in
all. Before it is cold add 1 cup or more of yeast. Be sure and
stir well before using each time. Mrs. Freeman.
Two quarts flour, 8 boiled potatoes, 1 pint milk, ] teaspoon
salt, lard the size of a small egg, 1 tablespoon sugar, h yeast cake. I
Set the flour where it will keep warm ; when ready to use, sift ; I
add lard, sugar and salt. Mash the potatoes and add them and
the water in which they were boiled to the milk to make nearly
1 quart ; heat to make luke-warm ; dissolve the yeast cake in a
little of the warm milk ; wet the flour to make a dough soft
enough to mould easily ; do not get too stiff. Knead 20 minutes,
let rise over night. In the morning knead again ; put in
pans; let rise again until light. Bake in a moderate oven.
Make 2 loaves. Lizzie Hurd.
GRAHAM BREAD, No. 1.
One quart graham flour with a teaspoon of salt mixed
through it, 1 pint buttermilk, 2 teaspoons baking soda, 2 table-
spoons molasses. Miss A. H. Fisher.
GRAHAM BREAD, No. 2.
If a yeast cake is used, make a sponge by dissolving the
yeast cake in about i pint tepid water and thickened with flour
until it will drop dry from the spoon. Let the sponge rise for
about two hours. Then into this put 1 cup water, J cup molasses
filled up with water and another cup water to rinse out the
molasses ; a little salt. Stir in graham flour until the dough
is as stiff as you can get it and a little stiffer. Pour this into two
greased lins and set to raise over night. Bake early in the morn-
ing. Mrs. J. H. Rolfe.
GRAHAM BREAD, No. 3.
Two cups sour milk, ^ cup molasses, 1 teaspoon soda, salt.
Thicken with graham flour and steam 2 hours and brown in the
oven. Mrs. Merritt.
CORN BREAD, No. 1.
" Two cups Indian, one of wheat,
One cup sour milk, one cup sweet.
One good egg, that well you beat.
Half cup molasses, too.
With one spoon of butter new ;
Salt and soda each a spoon.
Mix up quickly and bake it soon ;
Then you'll have corn bread complete.
Best of all corn bread you meet.
Good enough for any king.
That your husband home may bring ;
Warming up the human stove.
Cheering up the hearts you love.
And only Tyndall can explain
The links between corn bread and brain.
Get your husband what he likes
And save a hundred household strikes."
— Bishop Williams.
This recipe 1 took from an old paper, and have used it sev-
eral years, to the great satisfaction of our entire family,
Mrs. N. B. Smock.
CORN BREAD, NO. 2.
1 cup sugar, 1 cup milk, 1 egg, II cups of Indian meal, 1 cup
wheat flour, 2 tablespoons of butter, 2 teaspoons Royal Baking
Powder. I square tin. Miss Roe.
CORN BREAD, NO. 3.
1 cup wheat flour, 1 cup white Indian meal, 1 tablespoon lard,
2 tablespoons white sugar, 1 egg, 2 teaspoons baking powder, |
cup water or milk. Bake h hour in a hot oven.
CORN BREAD, No. 4.
Mix together thoroughly, dry ; 1 cup Indian meal, i cup flour,
(a little more) * cup sugar, 1 teaspoon cream tartar, salt, then add
1 tablespoon butter, 1 egg and ^ pint milk with ^ teaspoonful soda
dissolved in the milk. Mrs. J. H. Rolfe.
1 pint sweet milk, 1 pint boiling water, 1 teaspoon salt, 1
Vienna yeast cake, about 3 pints flour. Pour boiling water in the
milk so as to scald it. Dissolve yeast cake in half a cup of luke-
warm water. Mix flour in the milk and water until you have a
thin batter, and it is quite cool. Put in the salt at this time.
Pour in the disolved yeast and mix in more flour until you have'
a soft sponge, and as soon as can be managed take out on the
iDoard and knead it rapidly for 15 or 20 minutes, sprinkling both
hands and board with a little flour. After kneading, place in a
buttered dish and a little soft butter on top to prevent it* hard-
ening. Cover closely and set in a warm place to rise, (not exposed
to drafts) for 3 hours. Then mould in loaves and put in pans.
Cut 2 or 3 slashes on the top. Cover and let rise 1 hour longer.
Then bake. The dough may be made up in various shapes, cut
in long strips and braided, rubbed with butter, makes a nice loaf
When the tin foil or Vienna yeast is stale it will not do ; it
must be quite brittle. When stale it is rubbery and will not make
good bread. Miss Carrie Woodbridge.
BOSTON BROWN BREAD.
I pint yellow Indian meal, i pint rye meal, 1 pint milk, 1 tea-
spoon soda dissolved in a liitle hot water, 3 tablespoons molasses,
a scant teaspoon salt. Mix and let stand for several hours before
cooking. Steam 2i hours. Bake from i to f of an hour, accord-
ing to the heat of the oven. M. E. Merrill.
1 egg, 1 teaspoon salt, i cup sugar, beaten together ; add 2 cups
flour, with 3 teaspoons baking powder mixed in the flour, dry,
1 cup sweet milk. Have gem pans hot. Mrs. D. H. M.
1 cup meal, i cup flour, 2 tablespoons baking powder, 1 table-
spoon sugar, salt. Mix together dry. Add 1 egg, 1 cup milk, 1
tablespoon melted lard. Mrs. Merritt.
1 pint milk, scalded and cooled, 1 tablespoon butter melted in
the hot milk, 1 tablespoon sugar, 1 tablespoon salt, half cup yeast,
6 or 7 cups of flour. Measure the milk after scalding and put it
in the mixing bowl ; add the butter, sugar and salt. When cool
add the yeast, and then stir in the flour, adding it gradually after
5 cups are in, that it may not be too stiff. Use just enough to
knead it. Knead till smooth and elastic ; cover; let rise till light.
Then roll out thin and spread with butter. Cut out with biscuit
cutter, put two together, let rise again, then bake.
1 quart graham flour, U cups milk, 1 ounce butter, 2 table-
spoons molasses, 2 teaspo(ms cream tartar, 1 of soda, salt. Bake
in quick oven. Miss Vincent.
PARKER HOUSE ROLLS.
2 quarts flour, 2 tablespoons lard, 3 tablespoons sugar, 1 tea-
spoon salt, 1 pint boiled milk, one-half teacup yeast. Sift flour
and rub the lard in it as for pie crust. Stir in dry the sugar and
salt. Mix in the cold, boiled milk, adding the yeast. Stand the
dough in a cool place over night ; knead it down. Knead it 3 or 4
times through the day ; at night make into rolls ; put in pans ;
bake for breakfast next morning. In warm weather begin the
rolls one morning and bake the next morning. Atkinson.
2 quarts flour, 2 tablespoons lard, 1 small cup Baker's yeast,
the white of an egg, well beaten ; nearly 2 cups warm water, (not
hot,) 1 small tablespoon salt, the same of sugar. Kub the lard
into two-thirds of the flour, also salt and sugar ; then the yeast,
water and egg. Knead in nearly all the flour, only reserving
enough for moulding. Set this at nine o'clock in the morning if
you want them for tea, moulding at three and setting near the
fire. If for breakfast, set at four o'clock in the afternoon, mould
into rolls before going to bed ; only needs to be baked the next
morning. These want to be baked in a quick oven, not over 15
minutes. Mrs. Tapping.
8 pints flour, 1 cup sweet milk, one-half yeast cake, (or one
cup hop yeast dissolved in warm water,) 2 eggs, 2 tablespoons
lard, orS'of butter. Work well and let rise; work and let rise
again. Make in rolls ; bake when light. Mrs. Boor a em.
Two tablespoons melted butter, 2 eggs, 1 pinch salt, 2 tea-
spoons baking powder, 1 cup sweet milk, flour to stiffen. Heat
irons on top of stove, pour in mixture and bake in quick oven.
One egg, 1 cup flour, 1 cup milk, salt. Pour into cups. Bake
in quick oven. Miss Hurd.
Four eggs, 5 tablespoons flour, 1 tablespoon melted butter, 1
pint milk, i teaspoon salt. Bake 20 minutes. These make a nice
dessert with lemon sauce. M. E. Merrill.
One pint milk, 1 egg, melted lard size of an egg, flour
enough to make a batter not too stiff, 3 te^ispoons baking pow-
der, a little salt. Have the gem pans hot. Sarah.
Two eggs, 1 pint milk and water, 2 cups graham flour, salt.
Have gem pans hot. Mrs. Merritt.
One quart wheat flour, 1 quart tepid water, 1 cake com-
pressed yeast, 1 teacup molasses, 2 teaspoons salt. Add graham
flour enough to make a stiff batter. Mix at night and will be
ready for baking in the morning. Bake in rings or small tins.
Mrs. D. D. Demarest.
MUFFINS, No. 1.
One cup sugar, 2 eggs, 1 pint milk, h teaspoon salt, 1 heaping
tablespoon butter, 3 heaping teaspoons baking powder, flour to
make a little stiffer than cake. Bake in small tins.
MUFFINS, No. 2.
One pint milk, 2 eggs, with enough flour to make a dough ;
2 teaspoons baking powder, pinch of salt, a lump of butter (the
size of an egg) melted. Heat the muffin rings before. putting in
the batter. Bake quickly. Mrs. Booraem.
MUFFINS, No. 3.
2 eggs and 2 teaspoons sugar, beaten together with a spoon ;
2 tablespoons butter, 2 cups milk, 1 quart flour, 3 teaspoons
baking powder; salt. Beat light and bake in hot oven. Will
make Ig dozen. Mrs. Freeman.
MUFFINS, No. 4.
Beat up 3 eggs, whites and yolks separately. Add 3 cups
milk, take I quart sifted flour, two teaspoons Royal baking pow-
der, 1 teaspoon salt. Mix all together until light. Put into 18
muffin tins, and bake in very hot oven until light brown. This
recipe is very good if made according to directions.
Mrs. Hugh Boyd.
1 quart flour, 1 cup hominy, 3 teaspoons baking powder, 2
handfuls sugar, little salt, butter size of an egg, 2 eggs. Mix all
except tqe eggs well together, rubbing hominy through the flour,
adding eggs last, with enough milk to make a stiff batter. Bake
in little tins from 15 to 20 minutes. C. M. Newell.
DRIED RUSK, No. 1.
One cent's worth of yeast, two-thirds pint milk, thickened
with flour at night for a sponge. In the morning take about
three-quarters of a pint of milk heated with three-quarters pound
of butter and lard mixed. One-half teaspoon soda in sponge, 7
egjcs, about a teaspoon of salt ; use enough sifted flour to make a
soft dough. Don't knend inucli ; just mix them up. Set in a
warm place to rise. Make into biscuits and bake.
Mrs. Isaiah Rolfe.
DRIED RUSK, No. 2.
1 quart sweet milk, warm, one-half pound butter, 4 eggs, one-
half teacup sugar, 1 teacup yeast or 2 cakes of National yeast, 1
teaspoon salt. Set the sponge over night with the warm milk
and yeast, making a pretty stiff batter. In the morning, if light,
add the other ingredients and knead thoronghly into a soft
dough. When light, roll out and cut in cakes. Let them rise
again and bake in a quick oven. When cool split them open,
arrange them in pans, with the crust side down, and dry in a cool
oven. Mrs. N. B. Smock.
3 cups warm milk, 1 cup yeast, 1 cup sugar ; stir in flour
enough to make a thick batter. When light add 1 cup butter, 1
cup sugar, one-half teaspoon soda, a little nutmeg. Add flour
enough to make it smooth. Let rise ; when light roll out and put
in pans like biscuit. Mrs. Merritt.
GRIDDLE CAKES, ETC.
BUCKWHEAT CAKES, No. 1.
2 cups buckwheat flour, 1 cup wheat flour, 2 tablespoons
Royal baking powder, 1 teaspoon salt, 1 tablespoon sugar. Sift
all together; mix with sweet milk. M. O. M.
BUCKWHEAT CAKES, No. 2.
1 pint buckwheat flour, 1 teaspoon meal, 1 tablespoon yeast,
1 teaspoon salt. Make up with lukewarm water over night and
beat till it bubbles. In the morning beat again, and just before
baking, (if needed,) stir in a little soda, one-eighth teaspoon, dis-
solved in milk or water, and 1 teaspoon molasses. After baking
what is needed for breakfast, fill the pitcher up with cold water.
"When setting for the next morning pour off the cold water and set
as usual. L. H.
One-half cup sugar, 1 q%^^ butter size of an egg; 1 cup milk,
1 cup meal, \\ cups flour, 3 teaspoons baking powder ; salt.
\.\ cups milk, 1 ^^'g, not quite a cup of boiled rice ; I heaping
teaspoon baking powder. Flour to make the consistency of
griddle cakes. Miss S. Q. Roe.
1 pint buttermilk, 1 e2:g, one-half teaspoon soda in buttermilk,
salt ; flour to inake it stiff enough to bake on griddle.
2 egg;s, 1 pint milk, 1 teaspoon baking powder, salt; flour
enough to make a smooth, thin batter. A little molasses to make
brown. Mrs. P. Rust.
SOUR MILK CAKES.
1 pint sour milk and a little salt. Stir in flour until very
stiff; do this at night ; for breakfast thin with sweet milk, add
one-half teasoopn soda, a teaspoon molasses. Bake on the grid-
dle. Mks. Rolfe.
2 eggs, 3 cups milk, 3 cups flour, 1 teaspoon baking powder,
1 tablespoon melted butter. C. M. Newell.
SYRUP FOR CAKES.
4 pounds A. sugar, 1 quart hot water, 1 teaspoon pulverized
alum, (to keep from becoming candied). Boil 20 minutes.
Mrs. J. Rolfe.
1 paPDiNSg wi> cngT^RDg. I
■'The proof of the pudding is in the eating."
COTTAGE PUDDING, No. 1.
1 cup of sugar, 1 tablespoon of butter, 2 eggs, 1 cup sweet
milk, 3 cups flour, one-half teaspoon soda, 1 teaspoon cream tar-
tar, 1 teaspoon salt. Bake in a buttered mould ; turn out upon a
dish ; eat with liquid sauce.
(Marion Harland) Mrs. M. H. Hutton.
COTTAGE PUDDING, No. 2.
1 cup sugar, 2 tablespoons butter, 1 cup milk, 1 egg, 2 cups
flour, 2 teaspoons baking powder, 1 teaspoon salt.
MOUNTAIN DEW PUDDING.
6 milk crackers rolled, the yolk of 3 eggs, 1 quart milk, a lit-
tle salt ; bake. When cold, pour over the top the whites of 3
eggs, 1 teacup coffee sugar, 1 teaspoon lemon, brown slightly.
Mrs. J. H. Rolfe.
_ — _
QUEEN OF PUDDINGS.
1 pint bread crumbs, 1 quart milk, 1 cup sugar, the yolks of
4 eggs, beaten ; the grated rind of a lemon, a piece of butter size
of an egg. Bake until done, but not watery. Whip the whites
of the eggs stitf, beat in a teacup of sugar in which has been
strained the juice of the lemon, spread over the pudding a layer
of jelly, pour the whites of the eggs over this ; replacein the oven;
brown slightly. To be eaten cold with cream if preferred. Extra
good ! ! ! Mrs. J. M. Rolfe.
3 eggs, 9 tablespoons flour, 27 tablespoons milk, salt. Bake
about twenty minutes in a pie plate, in a hot oven.
Mrs. M. H. Hutton.
1 cup suet chopped fine, 1 cup molasses, 1 cup milk, 1 cup
seeded raisins, 1 cup currants, 1 teaspoon soda, a little citron, flour
enough to make it stiff as cake. If wanted very light a cup of
bread crumbs grated fine, a little salt, spice, cloves, nutmeg.
Mrs. J. W. BoGART.
BOILED BATTER PUDDING.
Into 1 quart milk stir a little salt, a teaspoon soda and 2
beaten eggs, then thicken very stiff with flour, into which has
been stirred 2 teaspoons of cream tartar; stir in the fruit well
dredged with flour. Boil 3 hours ; use 2 quarts fruit.
Mrs. J. M. Rolfe.
Spread 3 slices baker's bread (stale) with butter ; add 2 beaten
eggs, a pinch of salt, 1 quart milk, a little nutmeg and bake.
Mrs J. H. Rolfe.
STRAWBERRY SHORT CAKE.
1 cup sugar, 1 tablespoon butter, 2 eggs, 1 cup sweet milk,
3 cups flour, h teaspoon soda, 1 teaspoon cream tartar, 1 teaspoon
salt; bake in layers ; fill with berries; eat with cream. Do not
sweeten the berries until served. Have the short cakes perfectly
cold before spreading the berries. (This makes 2 cakes.)
CHOCOLATE PUDDING, No. 1.
1 quart milk, lei it boil, add 3 tablespoons grated chocolate,
when that is melted, put in 3 tablespoons of cornstarch wet in a
little milk ; stir until smooth ; 1 cup sugar ; eat cold. Add a frost-
ing if you like. Mrs Merritt.
CHOCOLATE PUDDING, No. 2.
Dissolve 4 tablespoons cornstarch in a little cold water ; pour
over this a quart of boiUng water and stir qiiicklu. It will thicken
like starch. Take 2 or 3 eggs, stirring the yolks into the pudding
and making a meringue for the top of the whites, sweeten to taste;
a little salt; a laro^e one-half cup of melted chocolate stirred in
completes the pudding. Add vanilla, 1 teaspoon if desired. The
meringue is made by beating the whites of , the eggs to a stiff
froth and adding a small cup of powdered sugar. Beat well, set
in oven and brown slightly on top.
Jennie S. Van Antwerp.
CHOCOLATE PUDDING, No. 3.
2 ounces Baker's chocolate, grated ; 1 quart milk, brought to
a boil and poured over the grated chocolate. Let it cool and add
the yolks of five eggs, well beaten, 5 tablespoons sugar, 1 tea-
spoon extract of vanilla. Bake like custard and cover with
meringue made of the beaten whites of the 5 eggs and 3 table-
spoons powdered sugar. M. F. Booraem.
1 pound prunes, stewed, sweetened to taste, pits removed and
prunes cut in small pieces. When cold add beaten whites of
4 eggs and bake in a pudding dish for 15 or 20 minutes. Serve
cold, with a custard made of the yolks of 4 eggs, 1 pint milk, one-
half cup sugar. Flavor to taste with vanilla.
C. M. Newell.
SNOW PUDDING, No. 1.
Divide yolks from whites of 5 eggs; beat whites to a stiff
froth. When 1 quart milk boils add sugar to taste, I stick cinna-
mon. Sweeten whites with 1 tablespoon pulverized sugar and
drop them into the boiling milk ; leave them in long enough to
scald, while you whisk them into small flakes. Take a skimmer
and take out the flakes and let them cool on a dish. Add yolks
to milk with a teaspoon of corn starch dissolved in water.
When cool add the flakes and serve. Mrs. D, Clark.
1 pound raisins, 1 pound currants, 1 pound suet, 1 pound
sugar, one-half pound citron, 1 pound flour, 5 eggs, one-half pint
milk, 1 nutmeg, a little salt. Boil about 5 hours.
Mrs. Geo. Berdine.
BAKED INDIAN PUDDING, No. 1.
Cut up a quarter pound of butter into a pint of molasses and
warm them together till the butter is melted. Boil a quart of
milk, and while scalding hot pour it slowly over a pint of sifted
Indian meal, and put in the molasses and butter. Cover it and
let it steep for an hour, then take off the cover, set it to cool.
When cool beat in 6 eggs and stir in gradually ; add a table-
spoon of mixed cinnamon and nutmeg, grated peel of lemon.
Stir the whole very hard and put into a buttered dish and bake
two hours. Mrs. J. H. Rolfe..
INDIAN PUDDING, No. 2.
3 large tablespoons of Indian meal, 1 quart ijiilk, 3 eggs, 3
tablespoons sugar, a little salt ; stir 2 or 3 times while baking.
To be eaten with a hard sauce. Mrs. J. H. Tapping.
BOILED CHEERY PUDDING.
Put a layer of cherries in a pot, tlien a layer of crust made of
a pint of millv, 1 e»g, one-half teaspoon soda, a little salt and
enough flour to make it as stiff as cake dough ; pour over all
enough molasses to cover it and a cup of water, cover tightly and
boil one-half hour. S. J. Rust.
PLAIN RICE PUDDING.
Scant one-half cup rice, 1 quart milk, one-half cup sugar, butter
size of a walnut, a little salt. Grate nutmeg over the top; bake
slowly until it thickens like cream. S. J. R.
ORANGE PUDDING, No. 1.
4 oranges picked to pieces and put in a deep dish with two
cups sugar. Put 1 quart milk, 2 dessert spoons of cornstarch,
sweetened and flavored, on to boil ; when done take off" and cool
and pour over the oranges. Beat the whites to a stift' froth,
spread over the pudding and bake to a light brown.
ORANGE PUDDING, No. 2.
Cut 6 fine oranges, put in one-half cup sugar ; let them stand
a little while, then make a soft custard of the yolks of 3 eggs, one
half cup of sugar, 1 pint milk, 2 even tablespoons of cornstarch.
When cold pour over the oranges, frost whites and pour over the
top. Mrs. Merritt.
One-half package Cox's gelatine, 3 eggs, 1 pint of milk, 3
cups sugar, juice (tf 1 lemon ; soak the gelatine one hour in a tea-
cup of cold water ; to this, at the end of this time, add 1 pint of
boiling water. Stir until the gelatine is thoroughly dissolved ;
add two-thirds of the sugar and the lemon juice. Beat the whites
of the eggs to a stiff froth, and when the gelatine is quite cold,
whip it into the whites a spoonful at a time for an hour. Whip
steadily and evenly and when all is stiff, pour into a mould pre-
viously wet with cold water, and set in a cold place. In four or
five hours turn into a glass dish, make a custard of the milk, eggs
and remainder of the sugar ; flavor with vanilla, and when the
meringue is turned out of the mould pour this around the base.
Mrs. J. S. VooRHEES.
SNOW PUDDING, No. 2.
One-quarter box of gelatine, one-quarter pint cold water. Let it
stand fifteen minutes ; add one-quarter pint of boiling water, 1
cup sugar, I cup wine or lemon juice to flavor. Put this on the
fire till all is dissolved and mixed; strain it ; beat up 3 eggs, the
whites, with 1 cup sugar and vanilla. When the jelly is cooled,
add this and mix well ; put in a glass dish on the ice to cool. The
jelly will thicken to the bottom and the froth rise to the top.
Make a custard of the yolks of the eggs, with milk, sugar and
vanilla ; to be eaten with the pudding. Atkinson.
TAPIOCA PUDDING, No. 1.
5 dessert spoons of Pearl tapioca ; soak over night in a pint of
cold water. Scald 1 quart of milk, then add the tapioca and the
yolks of 4 eggs ; when cool, add the whites, beaten to a stiff froth.
Sweeten and flavor to taste. Mrs. Merritt.
— ^^ • -;;
TAPIOCA PUDDING, No. 2.
1 small cup tapioca, 4 cups milk, 2 cups water, 1 cup sugar, 4
eggs, one-quarter teaspoon salt, one-quarter teaspoon soda, vanilla.
Soak the lapioca in the water over night, scald the milk, with
the salt and soda in. Put in the soaked tapioca and stir often,
until it is dissolved ; add the yolks and sugar, beaten very light,
and after it is taken from the fire, add the whites, beaten. Al-
ways cook this in a steamer. Mrs. Geo. Berdine.
APPLE AND TAPIOCA PUDDING.
Soak large cup tapioca over night in cold water. Next
morning peel and core 4 large tart apples, cut in round slices. Put
layer of tapioca in bottom of baking dish, then a layer of apples
and a little salt, alternating until the dish is full. Almost cover
with milk ; cover while baking. Eat with cream and sugar or
sauce. Mrs. H. Strong.
BOILED PUDDING, No. 1.
1 cup bread crumbs, 1 cup molasses, 1 cup raisins and cur-
rants; 2 eggs, spice to taste; butter size of an egg. Boil 2 hours.
A. S. Newell.
BOILED PUDDING, No. 2.
1 cup sour cream, one-half cup molasses, 1 cup flour, one-half
cup melted butter, 1 teaspoon soda, 1 teaspoon salt. Mix butter
and molasses to a cream; stir in the cream anel flour. Boil Ij
hours ; sweet sauce. Misses Hardenbergh.
FRESH FRUIT PUDDING, No. 1.
1 pint sweet milk, 1 pint molasses, 1 teacup suet, 1 teaspoon
cloves or any other spice preferred, 2 heaping teaspoons Royal
Baking Powder, 1 pint huckleberries or any other small fruit,
raisins if preferred ; a little salt ; stir in flour to make a very stiff
batter. Grease the mould thoroughly, and pour in the batter,
leaving room for the pudding to swell. Boil three hours.
SAUCE FOR THE PUDDING.
1 large tablespoon butter, 1 large tablespoon flour ; rub well
together, pour on boiling water until it thickens, then add 1 tea-
cup sugar and juice and grated rind of one lemon.
Mrs. N. B. Smock.
FRESH FRUIT PUDDING, No. 2.
1 pint fruit, IJ pint sweet milk, 1 egg, salt and 2 teaspoons
baking powder, sifted into flour. Use enough flour to make a
stitf batter ; boil in a bag or pudding boiler; sweetened cream for
STEAMED GRAHAM PUDDING.
2 cup" graham flour, 1 cup molasses, I cup sweet milk, 1 cup
chopped raisins, salt ; steam 3 hours. Serve with egg sauce.
Mrs. D. M.
HUCKLEBEKEY PUDDING, No. 1.
1 cup molasses, 2\ cui)s floiir, 1 quart berries, 1 teaspoon soda,
1 teaspoon cinnamon, I teaspoon allspice, I teaspoon nutmefj:, a
little salt. Dissolve soda in a little water and mix in molasses;
mix berries plentifully with part of flour before stirrinji: with other
ingredients. Bake about 1 hour. S. Stoddard.
HUCKLEBERRY PUDDING. No. 2.
1 quart huckleberries, 1 cup molasses; mix in thoroughly 2
cups of flour, 1 teaspoon baking soda dissolved in boiling water;
1 teaspoon cinnamon, 1 of cloves, a little salt. Bake in a hot oven
about an hour. Eat with sauce. M. F. Booraem.
1 teacup sago, 1 quart boiling water poured over it ; stand on
back part of stove until it thickens, (not boil) then add 1 cup sugar
and 1 can or less of fruit. Mrs. Freeman.
BOILED APPLE PUDDING.
1 quart flour, 2 teaspoons yeast powder, a little salt, lump of
butt er size of an egg ; milk enough to roll out. A plate in the
bottom of a porcelain pot; boil 1 hour. If water is to be added it
must be boiling. C. Woodbridge.
APPLE MERINGUE PUDDING.
1 pint stewed apples, 3 eggs, one-half cup sugar, 1 teaspoon of
butter, 1 teaspoon nutmeg and cinnamon mixer! ; sweeten and
spice, and while the apples are hot stir in the l>utter, and a little
at a time the yolks of the eggs. Put in buttered dish and bake 10
minutes; cover with irieringue. (Marion Harland).
LEMON MERINGUE PUDDING.
1 quart milk, 2 cups bread crumbs, 3 eggs, one-half cup but-
ter, 1 cup sugar, 1 large lemon, juice, and half the rind grated.
Soak the bread in the milk, add the beaten yolks with the butter
and sugar rubbed to a cream ; also the lemon. Bake in a buttered
dish until firm and slightly brown ; cover with a meringue of the
whites whipped to a froth with 3 tablespoons of powdered sugar
and a little lemon juice. Brown very slightly ; eat cold.
(Marion Harland), Mrs. Hutton.
1 cup bread crumbs, 2 cups chopped apples, one-half cup
sugar, 1 teaspoon cinnamon, 2 tablespoons butter. Butter a deep
dish and put a layer of chopped apples at the bottom ; sprinkle
with sugar a few bits of butter and cinnamon ; cover with bread
crumbs, then more apples. Have a layer of crumbs at the top ;
cover closely and steam three-quarters of an hour in a moderate
oven, then brown quickly. (Marion Harland).
4 eggs, 1 quart milk, 1 cup sugar, a little salt, one-half box of
Dunham's cocoanut, a little vanilla. Bake like a custard.
M. J. ROLFE
S" 5 (83)
CHRISTMAS PLUM PUDDING.
1] pounds raisins, (the best,) one-half pound dried curranis,
one-half pound eandied citron, or mixed with candied lemon,
three-quarter pound bread crumbs, three-quarter pound suet,
(2 or o days old) ; 8 ej^^s, one-half pound brown sugar, one-quarter
pound flour, wineglass of brandy. Stone and cut the raisins in
lialves ; wash, dry and pick the currants. Mince the suet very
fine; should it stick to the chopper use a sprink.e of flour from
the above quantity ; cut the citron in small thin pieces, use the
one-quarter pound of flour for sprinkling the raisins, citron, cur-
rants ani suet. When all these dry ingredients are in, mix well
together; moisten with the yolks of eggs ; brandy and whites of
eggs, put in the last thing. After thorough mixing, press the
pudding in a buttered icould ; tie it down securely ; plunge it in
boiling water. Let it boil steadily, well covered with water, 6
hours. It may be made and boiled some days before, then the
day it is to be eaten plunge it again in boiling water and boil it at
least 2 hours. Serve with sauce. Mrs. W. R. Hil,l.
SAUCES FOR PUDDING.
SOFT SAUCE, NO. 1.
1 good sized cooking spoonful of butter, 1 cup of brown or
granulated sugar to be worked together to a cream ; pour in one-
half teacup of boiling water, put on fire and stir all the time.
One teaspoon of cornstarch dissolved in cold water put in, mix
and give a boil and beat in an egg. Nutmeg to taste.
PUDDING SAUCE, No. 2.
2 cups boiling water, pinch of salt, butter size of a hickory
nut ; 4 teaspoons flour, mixed in cold water. Stir in the boiling
water, (while boiling) put in the other ingredients and boil like
very soft custard. Put it aside until you beat 2 eggs light, 2 small
cups sugar ; beat into a cream ; flavor to taste. Next put half of
the hot mixture into a bowl, then pour one-half the beaten eggs
into it, stirring well until all foams up ; send to table ; put the
rest aside until needed for second serving.
K. L. Hardenbergh.
PUDDING SAUCE, No. 3.
1 cup powdered sugar and one-half cup of butter beaten to a
cream ; add the yolk and white of 1 egg beaten separately. Melt
over a tea kettle'and flavor with one-half wine glass of wine.
EGG SAUCE, No. 4.
Beat the yolks of 2 eggs with a small cup sugar ; add 1 cup of
hot milk ; set the bowl in the top of a tea kettle and stir it often.
Flavor to taste and add the whites beaten to a stiff froth ; stir into
the sauce just as you take it to the table. Mrs. Merritt.
WINE SAUCE, No. 5.
One-half pint sherry wine, lump of butter size of egg ; sugar
to taste, dissolved in wine. Wine glass brandy, one-half nutmeg.
Serve hot. Mrs. Williamson.
One-half package gelatine, 1 pint cold water ; soak three-quar-
ters of an hour ; juice and rind of 2 lemons, 2 cups sugar, 1 (scant)
pint boiling water. Stir thoroughly ; cool in moulds,
1 pint cream whipped light, scant one-half box of Cox's gela-
tine dissolved in hot milk ; whites of ;3 eggs beaten to a stiff froth,
one-half cup powdered sugar. Flavor with 2 teaspoons vanilla,
mix the cream, eggs and sugar ; flavor, and strain in the gelatine
and milk last. The gelatine should be quite cold before it is
added ; line a mould with slices of sponge cake, or lady fingers,
and fill with the mixture. Set upon ice to cool.
Mrs. J. S. Clark.
One-third cup Cooper's gelatine soaked in one-third cup cold
water ; when quite thin and soft add boiling water enough to fill
the cup; 4 eggs, separate whites and yolks ; beat whites to a very
stiff froth. 1 pint crushed fruit, 1 cup sugar, mix thoroughly ;
pour gelatine over the fruit arid then into a bowl, which is to be
set in a pan of cold water and stir until the mixture begins to
thicken, then add the whites of the eggs; stir thoroughly and put
all in a dish lined with lady fingers, sponge cake or other ma-
SAUCE FOR FRUIT CHARLOTTE.
Yolks of 4 eggs, 1 pint milk, sugar, salt and flavor ; cook until
it begins to boil. Miss Florance.
Boil 1 quart milk, put into it one-half cup sugar, 1 cup grated
chocolate and one-half box gelatine ; (gelatine to be dissolved in
a little water) ; when a little cool stir in a teaspoon vanilla. To be
eaten with milk poured over. M. J. Rolfe.
1 quart cream, 4 tablespoons sugar, 6 tablespoons sherry wine.
Have cream ice cold ; beat to a stifif froth, add sugar and beat ; add
wine and beat thoroughly. This is very nice eaten with wine
jelly. S. Stoddard.
One-half box of gelatine, 1 quart milk, 3 eggs, 1 cup sugar ;
soak the gelatine in the milk ; beat the yolks very light with the
sugar, add to the liquid after it has scalded and let come to a boil ;
strain through a jelly bag. Add the whites well beaten, put into
moulds to cool. Eat with cream. Mrs. Kinports.
Dissolve one-half box of gelatine in 1 pint milk, add 1 pint
boiling water, 1 cup sugar ; put it on the fire in a pot of boiling
water, when very hot, stir in the yolks of 4 eggs well beaten.
When cooked enough take from the fire and stir in the whites of
4 eggs beaten to a froth ; flavor to taste ; put in a mould to cool.
(This must be made the day before it is used.)
Mrs. Ten Eyck.
ORANGE CESSER r.
One-half box Cooper's gelatine dissolved in 1 pint cold water;
add 2 cups sugar, juice and pulp of 1 lemon, and 1 pint of boiling
water. Slice 8 oranges and pour over theui the mixturee; keep
in a cool place until ready to serve. Miss Howell.
Pare and quarter enough apples to nearly fill your pudding
dish ; halve them. Make a meringue with whiles of eggs beaten
very stiff, sweeten with powdered sugar, and spread it over the
apples. Return to the oven until the meringue is "set;" serve
with cream. Very delicious. Mrs. Smock.
1 box Nelson's gelatine soaked in 1 pint of cold water for 2
hours ; 1 quart boiling water, juice and rind of 2 lemons, 2 pounds
sugar, 1 pint sherry wine, 1 glass of brandy.
Mrs. G. Berdine.
One-half box gelatine dissolved in one-half pint of cold coffee
or water; add I2 pints of hot, strong coffee, 1 cup sugar. Strain
and set away to cool. Eat with beaten cream and sugar.
Mrs. W. D. Freeman.
Dissolve two-thirds box of gelatine in 1 pint cold water ; add
another pint of boiling water and 1 cup of sherry wine; one-half
pound of dates, pits removed and chopped; one-half pound of
figs, cho|)ped ; one-half pound of white grapes, 1 cup English wal-
nuts, 2 bananas, cut in 3 slices; 2 oranges, divided in sections;
sugar to taste. Grace H. See.
" No soil on earth is so dear to our eyes,
As the soil we first stirred in terrestrial pies."
1 cup shortening to 3 large cups of flour ; 1 cup of water
(small cup) little salt, one-half teaspoon. Handle very little ;
enough for 2 pies. Mrs. J. H. Rolfe.
LEMON PIE, No. 1.
1 lemon, 2 eggs, 5 tablespoons water, I cup sugar, 3 teaspoons
flour, 1 tablespoon butter ; mix the flour with the water to a paste.
Mix all together and bake in a quick oven; this makes 1 pie.
Take the whites and make a meringue. Mrs. Ten Eyck.
'~ ~~~ ~~ ~~ (3B) '
LEMON PIE, N(\ 2.
To 2 cups boiling water add 2 tablespoons cornstarch dissolved
in a little cold water and boil until clear ; remove from the fire
and add 1 tablespoon of butter. When nearly cool, add 2 cups of
sugar, the juice of 3 lemons, the grated rind of 1, and the yolks of
3 eggs ; beat in a deep pie plate, lined with a delicate crust, about
20 minutes. Beat the whites of the eggs to a stiff froth, spread
over the pies ; sprinkle with powdered sugar and brown in the
f>ven. M. E. Merrill.
LEMON PIE, No. 3.
2 lemons chopped, 2 cups molasses, or 1 cup molasses and 1
cup sugar, 2 tablespoons flour, 1 cup water, a little butter, molas-
ses, water and flour, 2 eggs. Scald together ; bake between crusts.
2 pies. J. H. RoLPE.
MINCE PIE, No. 1.
4 pounds of meat, 1 peck apples, 2J pounds raisins, 2 pounds
currants, 1 pound citron, a little orange peel, IJ pounds fat pork,
handful of salt, 3 tablespoons cinnamon, 8 tablespoons cloves, 3
tablespoons allspice; brandy and cider to taste; bake between
crusts. Mrs. Tapping.
MINCE PIE, No. 2.
1 fresh tongue, 1 pound beef suet chopped fine, 1 pound sugar,
8 pounds raisins, 1| pounds currants, U pounds citron, cut fine;
4 or 5 apples chopped, 2 nutmegs grated, mace, cloves, (ground)
1 pint sherry, one-half tumbler brandy, juice and rind of 3 lemons.
Will make about 15 pies ; keep in stone jar.
1 quart stewed pumpkin, 1 pint milk, 2 eggs, 1 tablespoon
flour, one- half tablespoon ginger, one-half tablespoon cinnamon, 2
tablespoons molasses, a little salt. C. Woodbridge.
1 pint milk, 2 tablespoons cornstarch, yolks of 2 eggs, 1 small
cup grated chocolate ; sweeten to taste, boil until thick. Turn on
crust and add a frosting of the whites of the eggs when cold ; set
in the oven and brown it a little. Bake the crust first,
Mrs. D. H. Merritt.
4 eggs, 1 quart milk, a little salt and one-half cup of sugar.
Bake with under crust only. Mrs. Rolfe.
Spread pie crust on a pie dish and cover it heaped up with
apples, pared, cored and sliced thin ; cover this with crust and
bake. After taking the pie from the oven, remove the upper crust
by slipping a knife deftly around the edge between the two crusts.
Season with very light brown sugar, cinnamon or nutmeg, and a
little butter ; replace the crusts, pressing it down lightly.
Mrs. J. H. Rolfe.
SWEET POTATO PIE.
1 pint and 1 teacup boiled sweet potatoes put through colan-
der ; 6 eggs, 2 teacups sugar, H pints milk, 1 teaspoon nutmeg,
little salt, 1 teaspoon vanilla, 2 tablespoons butter; 3 large pies.
Bake with one crust. Mrs. J. H. Rolfe.
2 tablespoons sugar, 2 cups grated cocoanut, 2 tablespoons
melted butter, 1 pint milk ; put all together, let it come to a boil,
then add 3 eggs. Bake with one crust. Mrs. Rolfe.
1 quart boiling water, 4 eggs, 2 scant cups sugar, 4 tablespoons
flour, 1 teaspoon salt; crust baked separately and filling put in.
Alternate layers of sliced green tomatoes and sliced lemon;
season with brown sugar or molasses. Sprinkle a little flour over
the top and bake between two crusts. Mrs. Rolfe.
"Our praises are our wages."
In baking cake flour the tins after greasing and the cake will
not stick in taking out.
TABLE OF WEIGHTS AND MEASURES.
2 cups of Sifted Flour 1 pound.
1 pint " '• " 1
1 " of Closely Packed Butter 1 "
2 tablespoons of Liquids 1 ounce.
1 wineglass 2
2 wineglasses 1 giU-
2cupfuls 1 pint.
Butter size of an egg (about) 2 ounces.
FRUIT CAKE, No. 1.
1 pound butter, 1 pound sugar, (dark brown) 10 eggs, 1 pound
flour, 3 pounds raisins, 2 pounds currants, 1 pound citron, 1 glass
brandy, three-quarters cup molasses, li teaspoons cinnamon, 1|
teaspoons cloves, 1 teaspoon mace, I nutmeg, 1 glass wine. Beat
the butter and sugar to a light cream, then add the eggs, molasses,
flour and spices ; then the fruit, well dredged with flour, and last
the brandy. Bake in slow oven. Mrs. Isaiah Rolfe, Sr.
FRENCH FRUIT CAKE.
Mix together one-half pint butter and three-quarters pint
sugar; add 4 well beaten eggs, 1 wine glass of sweet cream, 1 wine
glass of sweet wine, 1 teaspoon soda, dissolved in a little boiling
water; 1 pound each of raisins and currants, one-quarter pound
citron, 1 pint flour ; spice to suit the taste. Bake in a moderately
hot oven. M. E. Merrill.
FANCY POUND CAKE.
1 pound flour, 1 pound sugar, three-quarters pound butter, 6
eggs, 1 cup sweet milk, 1 nutmeg, 1 teaspoon soda, 2 cream tartar.
Mrs. Ten Eyck.
1 cup butter, one-quarter pound cornstarch, one-quarter pound
flour, whites 7 eggs, 2 teaspoons cream tartar, 1 teaspoon soda.
ORANGE CAKE, No. 1.
Make plain cup cake for the layers.
1 egg, 1 cup sugar, 1 orange, juice and grated rind 1 lemon,
iuice only ; 1 tablespoon butter, 1 tablespoon flour or cornstarch,
wet with cold water ; cook until it thickens.
Mrs. Chas. Nafey.
ORANGE CAKE, No. 2.
2 cups sugar, 2 cups flour, 6 eggs, 6 tablespoons melted butter,
8 of milk, 1 teaspoon soda, 2 cream tartar, in flour ; level spoon of
soda and cream tartar. Mix eggs and sugar together, then but-
ter, milk, flour.
Grated rind of 1 orange, white of 1 eo;o;, 6 tablespoons sugar ;
grate 3 oranges. Ice on top with lemon flavor. (Splendid.)
1* cups sugar, one-half butter, 2 eggs, 1 cup milk, 2k cups
flour, 1 teaspoon soda, 2 teaspoons cream tartar. Miss See.
Whites of 11 fresh eggs, IJ cups granulated sugar, sifted four
times ; 1 cup flour, 1 teaspoon creara tartar, 1 teaspoon vanilla ;
beat the eggs very stiff, add sugar and then flour ; sift flour four
times before measuring, then add cream tartar and sift again into
the cake; add vanilla last. Do not stop beating until in the
and ; bake 40 minutes in a moderate oven. Mrs. Voorhees.
Do not grease the pan, and when the cake is done, turn on a
plate and leave until it sweats enough to drop out.
SPONGE CAKE, No. 1.
i eggs, 2 cups white sugar, 2 cups sifted flour, 2 teaspoons of
baking powder, 1 small teacup almost boiling water ; bake in long
narrow tins. Beat the eggs very light, yolks and whites to-
gether ; then beat in the sugar, then 1 cup flour, then the other,
with which the balding powder has been mixed ; then the water,
a little at a time. Do not put in any more flour or it will be
spoiled. Bake in a moderately hot oven ; turn it upside down
and ice, if you like. Lemon is a good flavor for it.
Mrs. R. White.
SPONGE CAKE, No. 2.
1 cup sugar, 1 teaspoon vanilla, 1 tablespoon vinegar, yolks of
4 eggs ; mix these well and add 1 cup flour, 1 teaspoon baking
powder, whites of 4 eggs. C. M. Newell.
SPONGE CAKE, No. 3.
4 eggs, IJ cups powdered sugar, 1 cup flour, one-half cup of
water, one-half teaspoon soda, another cup of flour, juice of 1
lemon, salt. Mrs. Hutton.
2 cups sugar, three-quarters cup butter, (scant,) 4 eggs, (save
2 whites for icing,) 1 cup milk, 2J cups flour, 2 teaspoons baking
1 full cup pulverized sugar, 4 tablespoons cold water. Boil
until it ropes or hairs ; then beat the whites in off from the stove.
Cool a little and spread in the cake; then spread the coooanut
over. Mrs. Kolfe,
ENGLISH WALNUT CAKE.
One-half cup butter, 1^ cups sugar, one-half cup milk, If cups
flour, 2 eggs, (use yolks only,) one-half teaspoon soda, dissolved
in the milk, 1 teaspoon cream tartar, sifted in the flour. Filling
like cocoanut cake with English walnut laid on. Mrs. Rust.
HICKORY NUT CAKE.
1 cup sugar, one-half cup butter, one-half cup milk, 2 cups
flour, H teaspoon baking powder, 3 eggs, I large cup walnut
meats. Mrs. Hutton.
Grate one-half cake chocolate ; mix with one-half cup of
milk, the yolk of 1 egg, 1 cup sugar, 1 teaspoon vanilla. Boil a
few minutes until the chocolate and sugar are dissolved. Let
this cool while making the cake,
1 cup sugar, one-half cup milk, 2 cups flour, 2 eggs, 2 tea-
spoons baking powder. Add to this the boiled chocolate. Bake
in layers. Put between the layers the following icing.
BOILED VANILLA ICING.
2 cups granulated sugar, 2 whites of eggs, 6 tablespoons
water. Boil sugar and water until it forms a thick syrup when
dropped in saucer. Then pour into eggs, previously beaten, and
beat until thick. Flavor with vanilla. Miss Florance.
CHOCOLATE CAKE, No. 2.
Use cup cake for the layers. In fllling boil together three-
quarter cup chocolate, one-half cup milk, one-half cup sugar, 1
teaspoon vanilla. Mrs. Rolfe.
1 cup siio-ar, 1 cup molasses, 1 cup cold coffee, 1 cup butter, 3
cups flour, 1 egg, 1 pound raisins, 1 pound currants, one-half
pound citron, ] teaspoon soda, 2 teaspoons cream tartar, or 3 level
teaspoons baking powder, 1 teaspoon cloves, 2 cinnamon. This
makes an excellent substitute for rich fruit cake.
Mrs. L. E. Riddle.
FKENGH LOAF CAKE.
1 cup shortening, 2 cups sugar, 2 cups milk, 4 cups flour, 2
eggs, 1 cup raisins, one-half nutmeg. 'Mix butter and suyar
thoroughly, add eggs, stir well. Add 2 cups flour and 1 jnilk,
mix then the other 2 cups flour in which the baking powder is
mixed, and the milk. Mrs. Freeman.
3 cups prepared flour, 3 eggs, white of 1 for icing, 2 cups
sugar, 1 of water, one-half cup butter, one-half teaspoon bitter
almonds. Mrs. Tapping.
Use cup cake for the layers. Filling— one-half pound figs, 1
cup boiling water. Scald together on the stove, then take figs
and chop them. Return them to the water and stir in 1 cup
sugar and let boil until it thickens. Mrs. Rust.
CREAM CAKE, No. 1.
3 eggs, 1 cup sugar, li cups flour, 4 tablespoons water, 2 leve^
teaspoons baking powder. Filling— 1 pint milk, scalded, 2 eggs.
beaten, 2 tablespoons cornstarch wet with milk, besides the pint,
1 cup sugar, little salt ; flavor. Mrs. Strong.
CREAM CAKE, No. 2.
2 eggs, 1 even cuj) sugar, 2 tablespoons milk, 1 heaping cup
flour, 2 teaspoons baking poi? der, a little salt ; flavor. Bake in 3
small tins. Filling between layers: A large cup of sweet cream,
whipped sugar and flavor to taste. Howell.
1 egg, one-half cup pulverized sugar, 2 tablespoons butter, ]
cup milk, 2 teaspoons baking powder, 2 even cups flour. Bake
about 20 minutes in a square tin, and just before baking sprinkle
the top with a little granulated sugar and ground cinnamon,
mixed ; this is delicious with coffee. Miss Roe.
1 cup dark brown sugar or molasses, one-half cup shortening,
1 egg and yolk of another, 1 cup inilk, about 5 cups flour, 1 cup
raisins, 2 teaspoons cream tartar, 1 teaspoon soda ; spice to taste,
with cinnamon, cloves, lemon and nutmeg. Atkinson.
2 cups sugar, one-half cup butter, 2 eggs, 1 cup milk, 3 cups
flour, one-half teaspoon soda, 1 teaspoon cream tartar, lemon.
' 6 (41) *
GOLD AND SILVER CAKE.
(roW-One-half cui) butter, 2 cups su^ar, yolks of 6 eggjs, 3
cups flour, 1 teaspoon cream tartar, oue-half teaspoon soda, two-
thirds cuj) milk.
Silver— Same as above except use whites of ejj^g-s. Reserve 1
white for frosting. Mrs. Merritt.
WHITE MOUNTAIN CAKE.
1 pound sugar, one-half pound butter, 6 eggs, the white of 1
taken out for icing; one-half pint milk or water, 1 pound flour, 2
teaspoons baking powder, flavoring.
10 teaspoons powdered sugar to the white of 1 egg ; a little
flavoring. Ella Pettit.
WHITE MOUNTAIN CAKE, No. 2.
1 cup butter, 2 cups sugar, 3 cups flour, -1 eggs, 2 teaspoons of
cream tartar, 1 teaspoon soda, two-thirds cup milk or water.
MARBLE CAKE, No. 1.
1 cup butter, 2 cups sugar, 3 cups flour, 3 eggs, 1 cup sweet
milk, one-half teaspoon soda, 1 teaspoon cream tartar; when the
cake is mixed take out about a teacui)ful of the batter, and stir
into this a great spoonful of grated chocolate wet with a scant
tablespoon of milk. (Marion Harland).
MARBLE CAKE, No. 2,
WHITE— 1 cup sugar, one-half cup butter, one-half cup sour
cream, 2 cups flour, one-half teaspoon soda, 1 of cream tartar, the
whites of 4 eggs.
BLACK— 1 cup brown sugar, one-half cup butter, yolks of 4
eggs, one-half cup molasses, one-half cup sour cream, 2 cups flour,
1 teaspoon cream tartar, one-half teaspoon soda, 1 teaspoon cloves
and cinnamon. Mrs. Rolfe.
1 small cup butter, U cups sugar, 3 eggs, I cup milk. 3 cups of
flour, 3 teaspoons Royal baking powder.
Take the whites of 2 eggs and 1 tablespoon water, 1 teaspoon
vanilla, beat all together with fine powdered sugar until it is
smooth ; for the top of cake make thicker with sugar ; spread this
over layers and place bananas sliced fine and evenly over this
icing. Do this until all are used : ice the top, but do not put any
bananas on as they will slide off". Miss Van Antwerp.
IJ cups sugar, one-half cup butter, one-half cup milk, 2 cups
flour,'2 teaspoons baking powder, divide in three parts ; bake 2
layers, then add to what is left; one-half cup molasses, (very
scant) 1 cup flour, 1 heaping cup raisins, one-half cup citron, one-
half cup wine or brandy, cinnamon and cloves to taste ; 1 tea-
spoon baking powder ; bake in jelly cake tins and put jelly be-
tween the layers. Put the dark layer in the middle.
Mrs. J. W. BoGART.
CKOTON POUND CAKE.
Onp-half pound flour, one-half pound sus'ar, one quarter
pound butter, one-half tea oup milk, 3eojgs, 1 teaspoon l)akiii<>- pow-
der. Mrs. Bogart.
Ij cups sujifar, one-half cup butter, 3 eggs, whites and yolks
beaten separately ; one-half cup milk, 1 teaspoon cream tartar,
one-half teaspoon soda, 2 cups flour. Mrs. Holfe.
DEEP RIVEK CAKE.
6 cups flour, 3 cups sugar, 1 cup butter, 2 cups milk, 2 eggs, 1
teaspoon soda, 2 cream tartar, I cup raisins, 1 nutmeg.
1 cup molasses, 1 cup sugar, 1 cup raisins, 1 cup shortening, 1
cup milk, 1 cup black currants, 2 eggs. 2 teaspoons cream tartar,
1 teaspoon soda, 1 teaspoon cassia, 1 teaspoon cloves, nutmeg.
5 eggs, weight of 5 eggs In sugar, 4 In flour, 3 In butter ; beat
the butter and sugar light, add the yolks of eggs, then the flour
and whites alternately. Flavor to taste. Mrs. Duncan.
DELICATE LAYER CAKE.
One-half cup butter, 2 small cups sugar, yolks of 3 eggs,
beaten well together, small half-teaspoon soda dissolved in a
tablespoon of hot water, added to 1 cup of milk, 2} cups of sifted
flour, small teaspoon cream tartar sifted through the flour. Beat
the whites of the 3 eggs very stiff and add last. This quantity
makes three layers.
2 ounces of chocolate, 1 cup powdered sugar, 2 tablespoons
milk or water, one-half teaspoon vanilla. Let cook just a minute
until thoroughly dissolved. Miss Woodbfidge.
NEW YEAR'S CAKE.
If pounds sugar, 1 pound butter, 1 pint milk, one-half cup
caraway seed, one-half ounce powdered hartshorn dissolved in hot
water , mix very stiff, beat a long time with rolling pin. This
makes a large quantity and will keep. Miss See.
1 cup butter, 2 cups sugar. 4 eggs, unbeaten ; one-half cup milk,
2^ cups flour, 2 teaspoons Royal baking powder sifted with a small
pinch of salt; beat butter and sugar to a cream, add the unbeaten
eggs; mix well; add other ingredients. After mixing all well,
add another one-half cup milk, one-half cup cornstarch, sifted;
flavor with nutmeg and grated peel of 1 lemon. To vary, almond
essence, or citron and currants may be substituted in place of lemon
and nutmeg. Make 2 cakes. A. H. Fisher.
SNOW FLAKE CAKE.
Ih cups sugar, one-half cup butter 2, eggs, one-half cup milk,
2 cups flour, one-half teaspoon soda, 1 teaspoon cream tartar.
Bake in jelly cake tins. Mrs. Hutton.
^ (43) ~ ~
4 cups sugar, 1 cup butter, 2 cups sweet milk, whites of 6 eggs,
2 teaspoons soda, 4 teaspoons cream tartar, (! cups flour; add the
whites of the eggs at the very last. This will make 2 large cakes.
2 cups sugar, 1 cup butter, 3 cups flour, I cup cold water, 4
eggs, 2 cups hickory nuts, chopped, added last.
U cups butter, 3 cups sug<Ar, 5 eggs, 1 cup milk, 3i^ or 4 cups
flour, on V half teaspoon soda dissolved ill hot water, 3 teaspoons
lemon or vanilla, a pinch salt. Mrs. Williamson.
1 cup butter, 2 cups sugar, 1 cup milk, 5 eggs, 2s cups flour,
he accurate; 1 cup stoned raisins, donH be stingy ; flavor with nut-
meg ; 2 teaspoons Royal baking powder.
MOL.ASSES CAKE, No. 1.
1 cup butter, 1 cup sugar, 1 cup mf)!asses, 4 eggs, 3i cups flour,
1 teaspoon soda dissolved in 2 tablespoons of warm water, one-half
nutmeg, pinch of mace. Mrs. Roe.
MOLASSES CAKE, No. 2.
1 cup butter, 2 cups sugar, IJ cups molasses, 1 cup milk, 4 cups
flour, 1 teaspoon saleratus, 4 eggs, 2 teaspoons cloves.
A. H. Fisher.
MOLASSES CAKE, No. 3.
2 cups molasses. 3 cups flour, three-quarters cup butter, one-
half cup milk, 3 eggy^, I teaspoon baking powder.
Three-quarters cup butler, 1 cup sugar, 2 eggs, 1 cup molasses,
1 cup sour milk, 2 teaspoons soda, ginger ; malce soft.
DROP CAKES, No. 1.
1 cup lard, 2 cups molasses, 1 teaspoon salt, 1 heaping teaspoon
ginger, 1 egg, 2 heaping teaspoons soda dissolved in 1 cup water.
Mix stiff with flour. Mrs. Merritt.
DROP CAKES, No. 2.
1 cup sugar, one-half cup butter, small cup sour cream or
milk, 1 egg, 2 cups flour, with an even teaspoon soda sifted in ;
flavor with nutmeg. Drop from a spoon and bake quickly.
SMALL SUGAR CAKES.
1 heaping teacup of sugar, three-quarters teacup of butter,
one-quarter teacup sweet milk, 2 eggs, 2 teaspoons cream tartar, 1
teaspoon soda, 1 saltspoon salt, nutmeg and cinnamon to taste ;
flour to enable you to roll out the dough. Cut into cakes and
bake quickly. (Marion Harland) Mrs. Hutton.
2 cups sugar, 1 cup butter, one-half cup milk, 2 eggs, flour
enough to knead soft. Mrs. Clark.
1 J cups brown sugar beaten with two-thirds cup butter ; add 2
well beaten eggs, 1 teaspoon each of cloves, nutmeg and cinnamon,
1 teaspoon soda dissolved in 2 tablespoons milk, 1 J cups currants ;
add flour to make stiff enough to roll out like cookies.
AUNT LINE'S COOKIES.
2 cups sugar, 1 cup shortening, 2 eggs, 1 quart flour, scant ; 1
teaspoon soda, 2 teaspoons cream tartar, salt and nutmeg.
WAFER JUMBLES, No. 1.
1 cup butter, 1 cup sugar, 1 egg ; flavor with lemon, flour to
roll out well. Roll very thin and cut in rings.
GOOD JUMBLES, No. 2.
Three-quarters pound butter, three-quarters pound sugar, 1
pound flour, 4 eggs, 1 wine glass rose water, one-half nutmeg. Do
not handle, but drop in pan from spoon; about 1 heaping table-
spoon for each jumble. Sprinkle with powdered sugar as soon as
baked. Mrs. Williamson.
JUMBLES, No. 3.
1 pound butter, 1 pound sugar, 5 eggs, 1 pound flour, 1 tea-
spoon soda ; ice and while moist sprinkle with cocoanut.
CRULLERS, No. 1.
3 tablespoons melted butter, 2 heaped tablespoons sugar, 6
tablespoons milk, 1 ego;. To this quantity I use 2 teaspoons
Royal baking powder, mixed in the flour. Do not make too
stiff, just so you can handle the dough. Roll very thin and fry in
hot lard. Mrs. Duncan.
CRULLERS, No. 2.
3 eggs, 2 cups sugar, 1 cup milk, 1 tablespoon lard, little more
than full but not heaping pinch salt. Flour enough to roll con-
veniently. 2 teaspoons baking powder. They are better a week
old— if they keep ! ! ! Miss Newell.
CRULLERS, No. 3.
2 cups sugar, 1 cup butter, 1 cup milk, 4 eggs, 1 teaspoon soda,
flavor with nutmeg or cinnamon. Mix stiff enough to roll out
with flour, well sifted. Mrs. Riddle.
GINGER SNAPS, No. 1.
1 cup molasses, 1 cup sugar, 1 cup butter, one-half milk, 2
teaspoons ginger, I teaspoon saleratus, Flour to make them stiff
enough to roll out. (Extra good.) A.H.Fisher.
GINGER SNAPS, No. 2.
1 cup su^ar, 1 cup molasses, 1 cup melted butter, 1 teaspoon
vinegar, 1 large tablespoon ginger, 1 teaspoon of cinnamon, 1
teaspoon cloves, 1 teaspoon soda, dissolved in one-halt" teacup of
boiling water, 7 cups flour, or sufficient to roll out well. Roll
very thin and bake in a quick oven. Mrs. D. D. Demarest.
GINGER SNAPS, No. 3.
1 cup molasses, three-quarter cup shortening, 1 teaspoon soda,
dissolved in a little h(jt water, tablespoon of ginger, cinnamon
and salt to taste. Flour enough to roll out. Bake quickly.
GINGER COOKIES, No. 4.
1 cup butter and lard, mixed, 1 cup sugar, 1 egg, 1 cup mo-
lasses, 1 dessert spoon soda, 1 tablespoon cinnamon, I tablespoon
ginger, 2 tablespoons water, 2 tablespoons vinegar, 7 cups flour.
NEW YEAR'S CAKE.
U pounds sugar, 1 pound butter, 3^ pounds flour, one-half
pint water, caraway seed, ( if you like). Roll very thin and cut
into small cakes. Mrs. Ten Eyck.
OLD FASHIONED DOUGHNUTS, No. 1.
1 ))lnt sweet milk, one-half cup butter, 3 cups sugar, 4 eggs,
1 teacup yeast, nutmeg or cinnamon to taste. Melt the butter
and milk together, add half the sugar and the yeast. Stir in a
stiff sponge and let it get perfectly light ; then beat the eggs with
the remainder of the sugar, add the spice. Mix all with the sponge
very thoroughly into a stiff dough. Set in a warm place to rise,
and when very light make into small balls, keeping them warm,
when they will rise again, and when you drop them into the
boiling lard they will swim like corks. When cool roll them in
sugar. These doughnuts when rightly made are delicious and
well repay the trouble taken to make them. Mrs. N. B. Smock.
DOUGHNUTS, No. 2.
1 cup butter, 1 cup sugar, 2 eggs, nutmeg and cinnamon to
taste, 1 teaspoon soda in 1 tablespoon milk. Stir these into a
quart bowl of bread dough or light sponge. Make as hard as
biscuit. Cut in squares and let them use for 2 hours. Drop into
hot lard. Mrs. Robinson.
YANKEE DOUGHNUTS, No. 3.
1 cup milk, 1 cup sugar, 1 egg, Hecker's flour sufficient to
make soft dough. Drop with a spoon in hot lard. Roll in pow-
dered sugar while warm. Miss Florance.
CREAM PUFFS, No. 1.
One-half pint butter, 1 pint water, three-quarter pint flour, 10
eggs, soda the size of a pea. Boil water and butter together.
While boiling stir in the flour ; when cold add soda and eggs well
beaten. Drop on buttered tins and bake. This will make 50
cakes. For the filling make a stiff cornstarch.
CKEAM PUFFS. No. 2.
1 cup boiling water, one-half cup butter. Cook until boilinjr,
then stir in 1 cup of flour. When cold add 8 eggs, well beaten.
Drop on buttered tins; bake 2o minutes in quick oven. Fill with
COCO A NUT JUMBLES.
1 cup butter, 2 cups sugar, 2 cups flour, 2 eggs. Grate cocoa-
nut. Mix all together. Mrs. Rolfe.
1 cocoanut, grated ; white of 1 e^g, not beaten; small cup of
powdered sugar; make into balls. Bake in a quick oven ; do not
take from pan until thoroughly cold. Mrs- Geo. Berdine.
1 pound butter, 1 pound sugar, 1 pound flour, 6 eggs, rose
water and nutmeg. Mrs. Gilchrist.
1 pound best loaf sugar, whites of -1 eggs. Lemon or rose
flavoring. Mrs. Riddle.
HICKORYNUT MACAROONS, No. 1.
1 cup of meats, 1 cup sugar, 3 tablespoons flour, whites of 2
eggs, a little lemon flavoring. Mrs. J. S. Voorhees.
HICKORYNUT MACAROONS, No. 2.
2 cups powdered sugar, 3 eggs, 1 tablespoon flour, 1 quart of
nut pits, chopped fine. Do not have the oven too hot in baking
them. Mrs. G. Berdine.
1 pound white sugar, (powdered) one-half pound sweetened
chocolate, (grated) whites of 8 eggs, 6 ounces flour ; beat the sugar,
chocolate and eggs half an hour, then add the flour. Drop on tins
to bake. A . H. Fisher.
1 tablespoon of milk thickened with xxx confectioner's
sugar. Lemon flavoring. Mrs. Rolfe.
1 full cup pulverized sugar, 4 tablespoons cold water ; boil
until it ropes or hairs, then beat in the whites of 2 eggs off from
the stove ; flavor to taste. Mrs. Riddle.
Soak 1 teaspoon of gelatine in 1 tablespoon of cold water, one-
half an hour ; then dissolve in 2 tablespoons hot water, add 1 cup
powdered sugar. Flavor with vanilla. Mrs. Merritt.
10 teaspoons of powdered sugar to the white of 1 egg. Flavor
to taste. Ella Pettit.
OUR RECEIPT BOOK.
OUB RECEIPT BOOK.
OUR BECEIPT BOOK.
OUR BECEIPT BOOK.
OUR RECEIPT BOOK.
OUR RECEIPT BOOK.
OUR RECEIPT BOOK.
OUR RECEIPT BOOK.
OUR RECEIPT BOOK.
^-V-CREAMS AND ICES-^^
" I always thought cold victuals nice ;
My choice would be vanilla ice." ,
ICE CREAM.— 1 quart of rich cream, sweeten and flavor to taste. If the cream
should be very rich add a scant pint of milli Put this into the freezer and turn the
crank evenly until frozen. Any flavoring may be used. Mrs. Duncan.
LEMON ICE.— For makins 2 quarts of lemon ice take three pints of cold water
and add the juice of 8 or 9 lemons ; sweeten to taste. Put 2 tablespoons of Cooper's
gelatine in a pint measure and fill it with boiling water, stirring occasionally until
thoroughly dissolved. When it cools add it and 1 cup of sweet cream to the lemon-
ade and freeze it immediately. M. E. Mekkill.
LEMON SHERBET.— 1 quart milk, 1 pound sugar, 4 or 5 lemons, according to the
quantity of juice thej contain. Place the milk over the fire in a double boiler ; when
it just comes to a boil add the sugar When it has all dissolved take from the fire
and let it get perfectly cold ; then stir in the lemon juice and freeze as you would
cream. Mrs. Duncan.
^—PRESERVES AND JELLIES-^
" Sweets to the sweet." — Shakespeare
PRESERVES.— Prepare the fruit according to the kind used. Fruit and sugar
as follows :
Peaches, % pound sugar to 1 pound fruit.
Quinces, 1 '" " " '*
Pineapples, \ " " " "'
Cherries, %^ " " " '•
Quinces should be boiled in water until a broom straw will pass through them
before putting in the syrup. In peeling fruit throw it into cold water to keep it from
turning dark ; the air turns peeled fruit dark. Bt)il rather quickly. In preserving
fruit whole, boil it a short time in the syrup, take it out, boil the syrup 20 minutes, and
tlien put the fruit in the syrup again. Put preserves in glass jars with screw tops ;
by this mwans they can be h >oked at occasionally to see if they are keeping well. In
making nice fruit jelly boil the svrup well before adding the sugar ; the flavor and
color of the fruit are thus retained. Allow 1 pound of sugar to 1 pint of juice in
acid fruit jellies, but less will answer for sweet fruits. Put paper wet with brandy on
top. Mrs. J. H. Rolee.
PEACH JAM. — To every pound of ripe fruit, weighed after being skinned and
stoned, allow 1 pound of sugar. Break the stones and blanch the kernels and put
with sugar and fruit into preserving kettle. Let these simmer until clear ; take out
the fruit as it becomes tender, and as fast as the scum rises remove it. Put fruit in
jars and pour the syrup over it. Three-quarters of an hour to boil the jam.
TOMATO BUTTER.— 13 pounds ripe tomatoes, 4 pounds sugar, 1 quart of vinegar,
2 tablespoons orange peel, chopped fine, 1 tablespoon cinnamon, 1 tablespoon cloves.
Let the tomatoes boil thick, then add the vinegar and sugar and let boil awhile
longer ; lastly, add the spices and boil until quite thick. Atkinson.
BRANDIED PEACHES, (MORRIS WHITES).— 4 pounds fruit, 4 pounds sugar, 1
pint best white brandy. Make a syrup of the sugar and enough water to dissolve it.
Let this come to a boil ; put the fruit in and boil 5 minutes. Remove the fruit care-
fully and let the syrup boil 15 minutes longer, <ir until it thickens well; add the
brandy and take the kettle at once from the fire. Put the fruit in glass jars and pour
the hot syrup over it ; then seal. If after removing the fruit a reddish liquor oozes
from it, pour it away before adding the clear syrup. Mrs. 0. Hardenbergh.
SPICED FRUITS.— 7 pounds of fruit, 2 or .3 pounds sugar— sour fruit 3 and
medium or sweet 2 : cinnamon, cloves, allspice, (whole spices are used,) 3 tablespoons
each. Put all together in a thin bag, or tie them in a thin cloth. (Put spices in the
vinegar and boil a little before adding the fruit.) Three-quarters of a quart of vine-
gar. Mrs. Merritt.
RASPBERRY JELLY.— 1 pint cuiTant juice to 2 pints of raspberij juice, 1 pound
granulated sugar to each pint of juice. Put in together and boil 35 minutes.
TUTTI FRUITTI.— Take 1 pint of best alcohol ; into 'his put 8 pounds of fresh
fruit, a little of each in its season, viz., strawberries raspberries, cherries, pineapple,
red or white currants, pears, peaches and plums, until you have 8 pounds. To every
pound of fruit add 1 pound of sugar. Stir frequently ; keep in cool place.
GRAPE SAUCE. -Squeeze the pulps out of the grapes, boil and strain through a
sieve to remove the seeds. Then put the skins and pulp together add three-quarters
pound sugar to a pound of this. Simmer three-quarters of an hour. Put into cans
air-tight. Mbs. Merritt.
8"^ (57) ~'
" Peter Piper picked a peck of pickled peppers."
PICKLE PEACHES.— 7 pounds fruit, 3 pounds ffood brown susar, 1 quart vinegar,
1 teaspoon powdered cloves, 1 teaspoon cinnamon. Boil the spices, sugar and vine-
gar for 15 minutes, then add fruit and boil. Mrs. Freeman.
MUSKMELON PICKLES.— Take fruit not too ripe, cut in pieces, taking out the
seeds ; cover with vinegar and let stand 24 hours. Take out the fruit, measure the
vinegar, leaving out 1 quart or more. To each remaining quart add 3 pounds sugar.
To 1 dozen melons take 3 ounces of whole cinnamon, 2 ounces of whole cloves, 2
ounces of whole allspice. Tie spices in a bag. Boil in the vinegar and sugar. When
well skimmed put in the melons to boil 15 or 20 minutes. Let stand 24 hours and re-
peat the process of boiling and pour over again (the fruit) while hot.
TOMATO SOY —1 peck tomatoes, peeled and chopped : 1 teacup salt, one-half
teacup whole i>epper, 2 tablespoons cloves, 2 tablespoons allspice, 2 red peppers cut up,
4 large oni(jns chopped line. Boil altogether in kettle 1 hour very hard, stirring all the
time to prevent burning. Just before taking off add 1 quart strong vinegar. Half
cup celery seed is an improvement. Misses Haruenbergh.
CAULIFLOWER PICKLES.— Prepare the cauliflower as follows : Separate in
small sprays and spread in flat dishes ; sprinkle with salt. Let it stand 24 hours, more
if necessary ; then put it all together and pour over it a scalding hot weak brine, and
let it stand a little while ; then drain off and place the flower in bottles or cans.
When you have made ready the vinegar pour it over the flower. There should be
enough to cover the sprays. If one receipt is not enough, repeat it until you have suf-
ficient. Mrs. Merkitt.
THICKENED VINEGAR FOR CAULIFLOWER PICKLES —To 1 quart of scald-
ing vinegar add 1 tablespoon of white sugar, 1 teaspoon celery seed, 3 or 4 blades of
mace one half dozen peppercorns. After this boils a little strain, taking care to put
back the peppercorns. Mix to a paste in cold vinegar, 3 tablespoons of ground mus-
tard and 1 of tumeric ; then mix the paste a little at a time with the scalding pickle.
Pour over the pickles while hot. Mrs. Merritt.
SAUCE FOR ANY KIND OF PICKLES.— 4 quarts vinegar, 2 small onions, 8 table-
spoons salt, 3 tablespoons black pepper. Boil them in vinegar 5 minutes. Take, 8
tablespoons mustard, two and one-half currie powder, three and one-half corn starch
made into a cream with cold vinegar. Then add to the boiling vinegar. Let boil 5
minutes. Pour over pickles while hot; This recipe is superfine. Mrs. Tapping.
COLD CATSUP.— 18 large ripe tomatoes, used before they become watery, chop-
ped fine and drained well, 1 red onion, 4 red peppers, chopped together very fine. 3
tHblespoDHs salt, 1 tablespoon ground cloves, 1 tablespoon ground mustard, 1 table-
spoon gfoiiiid ciiiiiainnn, 1 cup brown sugar, 2 cups vinegar. Not any cooking neces-
sary, ciiiil will keep for two years if kept in a cool place. Miss See.
CHOW-CHOW.- 3 heads cabbage, 2 dozen cucumbers, 2 heads cauliflower, 1 quart
string beans, 6 peppers, 2 quarts small onions, 2 bunches celery, 2 quarts green toma-
toes. Cut all in small pieces and sprinkle well with salt. Let stand overnight. Drain off
the water through colander. 2 gallons vinegar (or less in proportion to strength.) 2
pots French mustard, quarter pound mustard seed, 1 ounce ground pepper, 1 ounce
cloves, 1 ounce allspice, 2 ounces tumeric. Put vinegar and spices in a kettle and let
them come to a boil. Then put in vegetables and boil until tender. Put into cans.
CHILI SAUCE.— .36 large ripe tomatoes' sliced fine, 5 green swee peppers and 1 red
one, (5 onions, chopped fine, 6 tablespoons salt, (scant) 1 tablespoon ginger, three quar-
ters pound brown sugar, 1 tablespoon cinnamon, 1 nutmeg, 1 tablespoon cloves, 4
cups vinegar. Boil two and one-halt hours. Put up cold and seal.
Miss Van Antwerp.
BORDEAIIX SAUCE.— 4 quaits cabbage, 3 quarts green tomatoes, half dozen
onions, 3 red peppers, all of these sliced flue, 1 ounce tumeric, half ounce whole all-
spice, half ounce whole cloves. 3 ounces white mustard seed, half ounce celery seed,
14 ounces sugar, 2 quarts vinegar, 1 gill salt. Mix together. Boil 20 minutes and can.
TOMATO CATSUP.— Half peck tomatoes. Place over fire until sufficiently cooked
to strain through a flour sieve. Put this back on the fire and add 4 tat>lespoons salt, 4
of pepper, 4 of mustard, 4 of allspice. Simmer 3 or 4 hours. Then add 1 pint vinegar
and bottle. Do not fill the bottles quite full. The next day add a little vinegar to
each bottle and cork. M. E. Merrill.
GHERKINS.— To each hundred of gherkins put a pint of salt and pour on boiling
water sufficient to cover them. Cover tight to prevent the steam escaping ; let them
stand for 24 hours, then wipe perfectly dry, being careful not to bruise the skin, and
place in tiie jar in which they are to be kept. Boil vinegar with a few whole cloves
and allspice in it, and pour over them, taking care tliat all are covered. Add a small
piece of alum and keep covered tight for two weeks. They will then l)e ready for use.
M. E. Merrill.
RASPBERRY VINEGAR.— Place raspberries in a .iar and cover with \inegar and
let them stand K4 hours. Strain through a coarse bag. and to each quart of juice add
a pound of sugar and boil from 5 to 10 minutes. Pill the bottles and do not cork them
until the next day. M. E. Merrill
(58)' ' '
Delicacies fcr the Sick.
A handful of common sense is worth a bushel of learninor."
MILK PORRIDGE.— Equal parts of milk and water, (say half pint of each,) 1 table-
spoon of flour to the pint. When almost done, salt, save a little bit of the water, and
mix it up smooth like starch. Stir it every minute and let it boil until real thick. Boil
it in a dovible boiler. Sweeten, if desired, when served. Mrs. Rolfe.
PANADA.— Lay 6 soda crackers in a bowl, sprinkle over them powdered sugar
and a pinch of salt, adding a very small piece of fresh butter. Pour boiling water
over the crackers and let them remain near the flre half hour. Then add 1 teaspoon
of good French brandy, or a tablespoon of Madeira wine, and a little grated nutmeg.
RAW BEEF TEA.— To 1 pound of beef, take 1 pint of cold water and 5 drops of
Hydrochloric acid. (Be very cautious and use a dropper.) Have the beef chopped up
very fine. Put the cold water and Hydrochloric acid in it, cover it up tightly and let it
stand in a cool place over night. In the morning stand it in hot water, at a tempera-
ture of 110 degrees for 2 hours. Then strain through a stout cloth. Season to taste.
It is better taken cold. Dose for very weak persons, half cupful twice a day. If the
raw taste is objectionable, brown the beef quickly on one side and prepare as before.
MILK PUNCH.— Pour 2 tablespoons good brandy into 6 tablespoons milk. Add 2
teaspoons ground loaf sugar, a little grated nutmeg. Mrs. R.
EGGNOG.— To each egg 1 tablespoon sugar, 1 wine glass of milk. 1 wine glass
sherry wine, the sugar and yolks to be well beaten together and the whites (well
beaten) added by degrees. Mrs. Rolfe.
ROMAN PUNCH.— 1 quart water, 3 cups sugar, 6 lemons, 3 oranges, best Scotch
whiskey to suit tasie, say half glass. Freeze in freezer and serve in punch glasses.
WINE WHEY.— 1 pint milk ; warm the milk ; add sherry wine until it curdles*
sweeten to taste with loaf sugar. Strain it. Mrs. G. Van Pelt.
BLACKBERRY SYRUP.— Procure nice high vine blackberries, perfectly ripe, set
them over a modf rate fire and let them simmer till they break to pieces. Strain them
and to each pint of .iuice add a pound'of white sugar, half ounce cinnamon, quarter
ounce mace, 2 teaspoons cloves (all ground.) Boil all together 15 minutes, strain it,
and when cold add to each pint of syrup a wine glass of French brandy. Bottle, cork
and seal it ; keep in a cool place. This mixed with cold water in the proportion of a
wine glass oi syrup to two-thirds of a tumbler of water is an excellent remedy for
dysentery and similar complaints. Mrs. Van Pelt.
HOW^ TO MAKE CANDY.— The white of 1 e^g. Measure the egg and use "^he
same ouantity of water. Mix in as much sugar as you can (use XXX). Flavor to
taste. When lemon or orange juice is used leave out the wa er. For chocolate use
2 tablespoons mixed in the cream. Cochineal put in enough to make a nice color.
CREAM CANDY.— 2 1-2 pounds granulated sugar, 1 teaspoon cream tartar, 1 small
teaspoon vanilla, one-half cup water. Boil until thick enough to sound brittle against
a glas^s. Do not stir at all. Mrs. Williamson.
COCOANUT BALLS —2 cups grated cocoanut, the white of 1 egg, 1 cup powdered
sugar, 1 tablespoon of flour. Mix by hand and make into balls. Miss Hurd.
TAFFY CANDY.— 2 cups Porto Rico molasses, 1 cup granulated sugar, small
piece butter Boil until it will become very hard in cold water ; then stir in one-half
teaspoon soda and turn in buttered platters. Flavor with vanilla, and when partly
cooled pull. A. S. Newell.
CARAMELS, No. 1.— Three-quarters pound sugar, one quarter cup butter, enough
milk or ci'eam to moisten the sugar thoroughly, 1 cup grated chocolate, vanilla. Boil
the sugar and milk for ten minutes ; add the chocolate, and when almost done put in
the butter. Mrs. Williamson.
CHOCOLATE CARAMELS, No. 2.— 1 cup chocolate, 2 cups brown sugar, one-half
cup milk, small lump butter, 1 teaspoon vanilla. A. Stoddard.
BUTTER SCOTCH. No. 1.— 1 cup molasses. 1 cup butter, 1 cup sugar. Boil 10 min-
utes. Pour in pans to cool, M. E Merrill.
BUTTER SCOTCH, No. 2.-9 tablespoons molasses, 3 cups brown sugar, table-
spoons water, 3 tablespoons butter. Boil until it hardens in water. Mrs. Demarest.
" (59i '
" Never go to a hungry husband with a request, but approach
him after a good dinner."
HOW TO COOK A HUSBAND.— The first thing to be done is to catch him ! Many
a good husband is spoiled in the cooking. Some women keep them constantly in hot
water, while others freeze them with conjugal coldness ; some smother them with
contention, and still others keep them in pickle all their lives ; these women serve
them with tongue sauce. Now it is not to be supposed that husbands will be tender
and good if treated in this way, but they are, on the contrary, very delicious when
managed as follows : Get a large jar, called the jar of carefulness, place your
husband in it and place him near the fire of conjugal love ; let the fire be pretty hot,
especially let it be clear ; above all, let the heat be constant. Cover him with affec-
tions, garnish him over with the spices of pleasantry, and if you add kisses and
other confections, let them be accompanied with a sufficient portion of secrecy,
mixed with prudence and moderation. Mrs. Eiddle.
CURE FOR SORE THROAT.— 2 tablespoons molasses. 2 tablespoons vinegar, as
much red pepper as you can hold on a five cent piece. Pour boiling water in it and
let it stand until cold. It is then ready for use. Use as a gargle. Mrs. Van Pelt.
HAIR WASH.— Alcohol, glycerine and rain water, equal parts. Apply with a
sponge. Mrs. Merritt.
To remove rust from steel cover with sweet oil, well rubbed in. Let it stand 48
hours. Rub with unslacked lime powdered very fine ; rub it till the rust disappears.
Mildew in linen can be removed by soaping the spots and scraping some chalk over
the marks, rubbing it in well. After one or two applications the spots will disappear.
Prepare mustard plasters with the white of an egg instead ot water, and it will
draw perfectly well and not produce a blister.
Warts may be destroyed by being rubbed with alum. Carry a lump in your
pocket and rub on the wart frequently, wetting it as you do so.
Sprigs of wintergreen will make the small red ants leave their cherished haunts.
Coal ashes mixed with salt and water to a stiiJ paste will harden like a rock ; and
this paste is excellent to fill cracks in stoves, and it can be used to line a eoal stove.
POT-POURRI.— One-half peck rose leaves. Spread 1 handful of table salt and
.3 handfuls rose leaves until all the leaves are used : cover the top and let it remain 5
days, stirring and turning the mass twice a day. Add .3 ounces of bruised allspice. 1
ounce bruised cinnamon stick. Let it remain 1 week, stirring daily. Put in
permanent jar 1 ounce allspice and add leaves. Sprinkle between the leaves tlie
following: i ounce cloves, 1 ounce of cinnamon, 2 nutmegs, (all ground,) one-quarter
ounce of bruised anise seed, 5 grains of musk, one-quarter pound fine di-ied lavender
flowers, 2 ounces of finely sliced orris root. The essential oils can be added if
desired. Mrs. Rolfe.
ESTABLISHED IN J849.
Made and in use.
Moderate Prices and Terms Rea-
EMERSON PIANO CO.
1 74 Tremont Street Boston, Mass. 92 Fifth Ave., N» Y.
1 02 Main St., Brockton, Mass. Dolan's Block, Bangor, Me.
Gold Headed Canes, Gold Pens, Spectacles and Eye Glasses.
fl. CBfllG YDDBHEES, 81 Peace St.
FOR COMFORT AND STYLE
WILLIflin H. COOPER, Jr.,
SOLID COMFORT AND SHOES OF EVERY DESCRIPTIOIT.
Ladies' House and Walking Shoes a Specialty.
Before you buy, go and see tlie best assortment in the city.
25 CHURCH STREET.
92 Schureman St., New Brunswick, N. J.
Headquarters for the Best Flour. Sole agents for tlie
" Stroudsburg " Butter, Southern Hams and
Bacon. Everything the "best."
"O. 0. STILL^ANr
Jewelry and Sterling Silver,
Repairing of Fine Watches and Jewelry a specialty.
No. 45 CMrcli Street, - - - New Brunswick, N. J.
►^RELIABLE AND STYLISH MILLINERY -H^
The Latest and Prettiest Ideas can a/ways be found at
^^^1 rtrs. Qindsley s QstablisQment,
105 CHURCH STREET.
PEEPECT PITTING a Specialty. SATISFACTION Always Guaranteed,
Cor. Church and Dennis Sts.,
A. L. MUNDY,
DEALER IN ONLY FIRST CLASS
Fast Black Hosiery. Hamburg Embroideries
and Flouncings at lowest prices.
CATERER AND CONFECTIONER.
109 CHURCH STREET, NEW BRUNSWICK, N. J.
SHIVLBR^S BOOK HND STHTIDNBRY STORB,
380 GEORGE ST., NESR CHURCH ST.
LARGE STOCK OF
MisceHaneous Books, Cheap Libraries, Periodicals, Etc.,
OFFICE SU'FCPLIES, (PICTU'RES, F^RAMES.
JOHN G. DEINZER, BUTCHER,
=^54 DENNIS STREET!^
Clioicest and Best Meats Only, Always Fresh and Sweet.
FRANKFORT SAUSAGES A SFBCIALTY.
JAS. P. SMITH. WM, E. EDMONDS.
smitn & Eflmonis,
(lor. Church and Jfeilson J^is.,
Opposite National and People's Banks, NEW BKUNSWICK, N. J.
niflNUFflCTURBR DF FINE CDNFEDTIDNBRY,
ICE t CRESM + AND ^ SODl^ + WSTER.
FINE CHOCOLATES A SPECIALTY.
No. 71 CHURCH STREET,
NEW BRUNSWICK, N. J.
B. U. TAPKEN. W. A. MILLEB.
TAPKEN & MILLER,
WHTGHniBKERS and JEWELERS,
59 CHURCH STREET,
Opposite the People's National Bank, NEW BRUNSWICK, N. J.
VAN ANGLEN 2s KENT,
49 HIRAM STREET,
New Brunswick, N. J.,
HAVE CONSTANTLY ON HAND A FULL LINE OF
-^tcChoice Family Grocer iesDte<-
Groods delivered to all pai'ts of the city free. Country produce taken in exchange
for goods or cash. Polite attention given to all.
Mrs. H.J. BRADLEY,
' lio. 83 CHURCH STREET.
ICE ORE MM MND EINING 3 RLE ON.
SPECIAL ATTENTION GIVEN TO DINNERS, WEDDINGS AND PARTIES-
JOHN H. VAN DEURSEN,
Corner George and Bayard Streets,
ALSO, HMJM ST(REET, CO(R, QEJ^J^IS,
NEW BRUNSWICK, N. J.
TKILiE5I»IIO]SrE; Cj^LL 49 A. AJNTt B.
L. P. DeFORREST.
LADIES' ART NEEDLE WORK,
E. B. DeFORREST.
75 CHURCH ST., New Brunswick, N. J.
Stamped Linen Goods, Embroidery, Silks, Worsteds,
Yarns, Fancy Goods, Stamping and Pinking Notions,
"Cleanfast" Black Stockings,
^^.ISTD J^&ENT FOJEi THE
STUTEN ISLSND DYEING ESTSBLISHMENT.
- ♦ "r ESTABLISHED 1864 ' \ » ^
44 CHURCH ST., NEW BRUNSWICK, N. J.,
LADIES' AND CENT'S WIGS,
AND ALL THE LATEST NOVELTIES IN HUMAN HAIR GOODS.
PERFUME, SOAP, COMBS, BRUSHES, TORTOISE SHELL PINS, FANCY AND TOILET ARTICLES
CHARACTER WIGS TO HIRE.
AGENCY FOR THE UNIVERSAL FASHION COMPANY PERFECT FITTING PATTERNS.
Orders by Mail Promptly Attended To-
FINEST SHOES AT
IS THE AIM OF
mwm & niflNSFiELD,
Factory and Retail Dep't,
A Complete Line of Footwear.
BIBLES AND PRAYER BOOKS.
Magazines, Stationery, Fancy Goods,
In anil out-floor Games, Artists' materials,
CE[AS. * TAMM,
62 DENNIS STREET,
NEW BRUNSWICK, N. J.
WHOLESALE AND RETAIL DEALER IN
FRESH FISH, OYSTERS AND CLAMS,
JILL KINDS OF CRNNEU FISH,
Boneless Codfish and Pttre Cod Liver Oil'
62 HIRAM STREET, (Opposite City Scales.)
TELEPHONE CALL, 94 A.