Recipes

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THE LIBRARY OF
CONGRESS,

Two Copies Reciivso

MAR. 25 1901

Copyright entrz
./&,'<? Of
CLASS GLytXo. N».

COPY B.

Copyrighted, 1901.

RECIPES.

"old and new,
tried and true."

COMPILED BY

Anna K. Sackett

AND

Fannie F. Mills.

CHICAGO :

Libby & Sherwood Printing Co.
1901.

4

SOUPS.

Italian Soup.

^2 lb. meat chopped fine, 2 small onions cut up fine, 1
teaspoon butter, y2 can tomatoes, season with salt and pepper.
Cook slowly for an hour in a sauce pan. In another dish
cook tender y2 lb. macaroni in salted water. When serving
put into the dish first a layer of the meat, then one of
macaroni sprinkled with grated cheese, then meat, macaroni,
cheese.

Scotch Broth.

2 lbs. neck of mutton cut in pieces, cover with 2 qts. of
water. Simmer 1 hour. Add a carrot cut in dice, 1 small
onion sliced, y small cabbage shredded, 1 small turnip.
Simmer another hour. Take bones and meat from kettle,
cut meat in small dice, and return to the soup, pepper and
salt. Add 1 tablespoon chopped parsley.

Queen Victoria Soup.

3 lbs. of veal covered with 3 qts. cold water. Cook until
this is reduced to 3 pts. stock, y lb. pearl Barley. Simmer in
the stock iy hours. Take from the stock 2/i of the barley,
rub it through a sieve, return it to the stock. ^ pint of
cream. Salt and pepper to taste. This is very rich and
nutritious.

—5—

BREADS.

Steamed Brown Bread.

1 cup flour, 1 cup molasses, 1 cup sour milk, 1 cup sweet
milk, 1 teaspoon soda, salt. Steam 3 hours.

Crackers.

Pint bowl full of bread dough. When ready to put into
the pans, spread out and cover with a heaping tablespoonful
of lard. Then work flour into this until like putty. Roll
moderately thick, cut out and bake in quick oven.

Short Cake.

1 pt. flour, small piece butter, 3 heaping teaspoons
baking powder, cup nearly full of water. Mix and spread on
greased tins without rolling. Split and butter and put on
fruit.

Spanish Bun.

1 pt. granulated sugar, 1 pt. flour, 1 cup sweet milk, 1
cup butter, 4 eggs all but the whites of 2, which are kept for
the frosting, two teaspoons baking powder, 1 tablespoon
ground cloves, 1 tablespoon cinnamon. Bake in one layer
like ginger bread. Make thin frosting for top if liked.

?&mm"z

m

FOR BREAKFAST.

Pocket Book Rolls.

1 pint milk, >£ cake yeast, small tablespoon butter and
the same of lard. Warm the milk and set in sponge, let rise,
then mix as soft as possible and rise again, then roll without
mixing or adding flour. Cut out and place a small piece of
butter under one side, fold over and bake.

Muffins.

1 egg beaten light, 2 cups milk, small piece of butter
melted. Ij4 cups flour, 2 teaspoons baking powder added last.
Bake in quick oven.

Corn Bread.

1 pt. sour milk, 1 egg, butter the size of an egg, table-
spoon of flour, little salt, 1 small teaspoon soda, 2 tablespoons
sugar, corn meal for thin batter.

Graham Gems.

y2 pt. flour, ^ pt. and a gill of cold water, little salt.
Beat batter very light, heat gem pans hot and butter well.
Bake in quick oven.

Pop-overs.

Beat 2 eggs without separating, add 1 cup milk. Put 1
cup flour into another bowl, add to it gradually the eggs and
milk. Beat until smooth, then strain through ordinary gravy
strainer. Put at once into hot greased muffin cups. Bake in
quick oven 45 minutes.

Egg Bread.

1 cup boiled rice, 1 pt. milk, % cup corn meal, butter size
of an egg, 3 eggs, salt. Bake in a buttered dish. This is a
good breakfast dish.

Breakfast Dish.

1 cup bread crumbs, three eggs beaten separately, 1 cup
of milk, pepper, salt, and a little butter. Bake in a dish in
quick oven.

—7—

FOR LUNCHEON.
Cheese Fondue.

Into a baking dish put buttered pieces of bread, cover
thickly with grated cheese, season with salt, cayenne pepper
and a dash of paprica, another layer of bread and cheese,
until the dish is filled, using a half pound of cheese. Pour
over the whole one cup of milk, let stand fifteen minutes.
Beat one egg and add another cup of milk, mix egg and milk
together. Pour this into the mixture and bake twenty minutes.
Put baking dish in a pan of water. Serve as a side dish or
for luncheon.

Chicken Croquettes.

}4 pint milk or cream, 1 large tablespoon butter, 2 large
tablespoons flour, 1 tablespoon chopped parsley, 1 teaspoon
onion juice, 1 teaspoon salt, cayenne pepper or paprica to taste.

Creamed Blue Points.

Detach the oysters from shell, pour over this a rich white
sauce, cover top with finest pulled bread crumbs, little piece of
butter in middle, and brown in oven. Serve six on a plate.
Eat with oyster fork.

Friccasseed Oysters.

Carefully drain and remove all bits of shell from 1 qt.
select oysters, dot with butter, salt and pepper, put in a
dripping pan and bake about 20 minutes in moderate oven.
Stir in 1 cup of cream, in which dissolve a teaspoonful corn
starch. L,et simmer for a few minutes. Pour over toast and
serve hot. Very fine.

White Sauce.

1 pint milk; place in saucepan over water. Blend 1 table-
spoonful butter and 2 or 3 teaspoonsful corn starch, together
add to milk, stirring to keep smooth. Little salt and pepper
to taste.

Salad Dressing.

Yolk of 1 egg, 1 teaspoon made mustard, 1 teaspoon
sugar and 5 of vinegar. Little butter, salt and Cayenne
pepper. Cook until thick, stirring constantly. When cold
add }4 cup of whipped cream.

Cabbage Dressing.

2 eggs, y2 cup sweet or sour cream, 2 tablespoons sugar
and 4 of vinegar, 1 teaspoon mustard, little pepper, paprica,
and salt. Place in a pan of hot water on the stove, stirring
all the while to keep smooth. Cream to be added the last
thing.

French Dressing.

To 3 or 4 tablespoons of oil add 1 of vinegar, 1 salt spoon
of salt, yz of pepper, a dash of paprica. Put salt and pepper
in a bowl, dissolve with vinegar or lemon juice, add oil
slowly, and mix well. A little onion juice if liked.

Mayonnaise Dressing.

1 teaspoon dry mustard, 1 salt, % Cayenne pepper, a
little paprica. Yolks of 2 eggs, 1 pint or more of olive oil.
Mix the dry materials in a soup plate, add the yolks of eggs,
beat with a silver fork, adding the oil drop by drop. Thin
with a little lemon juice, then add oil, more lemon juice, and
lastly the vinegar. y2 cup of whipped cream may be added
before using, if liked.

—9—

SALADS.
Potato Salad.

8 medium sized potatoes boiled long enough to slice
without breaking. Slice 1 onion, a fresh long thin cucumber,
1 pt. of English walnuts broken in small pieces. T/2 small
bottle of capers. Slice 2 doz. olives. Mix with Mayonnaise
dressing and stand in ice box two hours before serving.
Allow potatoes to get very cold before slicing.

Salmon Salad.

1 can salmon or 1 lb. fresh salmon, 1 can kidney beans.
Boil the- beans before opening the can. Mix together with
one of the Mayonnaise or salad dressings with cream shown in
this book.

Ham Salad.

1 qt. fine chopped ham, 1 doz. cucumber pickles, 1 doz.
hard boiled eggs, 6 raw eggs well beaten, V2 pint of vinegar,
lump of butter size of egg, celery, pepper, salt to taste, Heat
and stir all together.

Water Cress and Apple Salad.

Have very clean and green water cress and sour apples
cut into slices. When ready to serve cover with a French
dressing.

Apple and English Walnut Salad.

3 acid apples sliced, 2 cupfuls of broken English walnuts.
Arrange in nests of lettuce leaves and season with Mayonnaise
dressing. Add one onion if liked.

Cheese Salad.

3 hard boiled eggs, 1 }4 cupfuls of grated cheese, 1 tea-
spoon mustard, x/2 saltspoon paprica, x/z teaspoon salt, 2 table-
spoonfuls of olive oil, 1 tablespoon lemon juice, 1 cupfull
chicken cut into dice. Rub the yolks of the eggs to a paste,
add gradually the oil, then all the seasoning and lemon juice.
Mix cheese and chicken lightly with this dressing, and place
in salad dish. Garnish with the whites of the eggs cut in
rings, with a few white celery leaves or sprigs of parsley.
Serve with hot crackers.

—10—

Strawberry Salad.

Very large strawberries, arrange on lettuce leaves, dust
with powdered sugar, and serve with Mayonnaise dressing.

SANDWICHES.

Waukesha cream cheese beaten to a cream. 1 bottle of
olives chopped fine, 1 tablespoon of brandy, J^ teaspoon of
Worcestershire Sauce.

Take potted tongue or ham and mix to a smooth paste,
with plenty of thick cream. Makes good sandwiches.

Chop sardines, ham and pickles quite fine. Mix mustard,
salt, paprica and vinegar, spread between buttered bread.

To keep lettuce crisp place the roots of the heads in water,
but do not allow the leaves to rest in it. When ready to serve,
wash it leaf by leaf in a pan of water, and drop it in a pan of
ice water. Shake the water from the leaves before serving.

Bermuda onions sliced, boil up and drain, place in cold
water until crisp, pour over 1 cup vinegar sweetened and
serve.

For Sandwiches.

Any kind of soft cream cheese mixed with fine chopped
nuts and seasoned with paprica and salt. Spread between
brown or white bread.

Nebuchadnezzar Sandwiches.

Lettuce leaves or sprigs of water-cress, or any bit of green
between white or brown bread make dainty sandwiches.

Stuffed Eggs.

Boil the eggs hard, when cold remove the shells and cut
the eggs lengthwise, taking out yolks. Mash the yolks in a
bowl, add a bit of butter, or salad oil, paprica, vinegar or
lemon juice and salt. Replace yolks with a spoon, carefully
put eggs together, wiping them nicely. Serve for supper or
luncheon. They are fine for picnics.

—11—

PIES.
Lemon Pie.

4 ozs. of butter if cream is used, or 5 ozs. if milk is used.
1 lb. of sugar, 1 pt. of cream, grated peel and juice of two
lemons. Make a cream of butter and sugar, beat in cream
slowly, then the yolks of 9 eggs beaten very lightly, then the
whites beaten stiff, lastly the lemons. Bake 45 minutes in a
moderate oven. This quantity is for three pies if small plates
are used, with or without an upper crust.

Mock Mince Pie.

1 cup of molasses, 1 cup of sugar, 1 cup of cider or water,
Y^ cup of butter. Boil together one minute, add 3 crackers
rolled fine, 2 chopped apples, ^ pint of seeded raisins chopped,
2 beaten eggs, all kinds of spice to taste. This quantity for
2 pies.

Lemon and Apple Pie.

3 apples chopped fine, 1 lemon, juice and grated peel, 1
egg> 1 CUP sugar- Butter the size of a walnut. Bake with
upper crust.

In baking juicy pies take stiff writing paper, make a roll
the size of a penny and stand upright in a hole cut in the top
crust, letting it rest on the bottom crust. The juice runs into
this funnel instead of the oven. To be removed when pie is
done.

Mince Meat.

4 lbs. meat, 6 lbs. raisins, 8 lbs. apples, 2 lbs. suet, % lb.
citron, y2 lb. candied lemon peel and y2 lb. candied orange
peel, all chopped very fine. 1 jar pickled peach juice. 1 glass
each of the following : green grape jelly, gooseberry jelly,
blackberry jam, raspberry jam, sherry wine, brandy and boiled
cider. Spices to taste.

—12—

PUDDINGS.

Chocolate Pudding.

y2 cup butter, y2 cup powdered sugar. 2 eggs beaten
whites and yolks separately, y2 cup grated chocolate melted,
% cup milk, 25 cup flour, % teaspoon soda dissolved in water.
Mix as cake. Bake in round ring mould with large opening
in center. This mould also has cover for steaming. Jno. D.
Bangs & Co., 276 Wabash Avenue, keeps them.

Sauce.

2 squares Baker's chocolate, y. cup of milk, 1 tablespoon
butter, y2 cup powdered sugar. Put it in sauce pan and
simmer until rather thick. Pour this sauce over the cake
after it is put on the platter and fill the center with whipped
cream. Garnish top with candied fruit.

Fig Pudding.

1 lb. suet chopped fine, 1 lb. wheat flour, y2 loaf of wheat
bread chopped or grated, 1 lb. of figs chopped fine, iy2 cups
molasses, 1 teaspoon soda, 1 teaspoon cream tartar. Steam
three hours.

Foamy Pudding Sauce.

1 cup butter, iy cups sugar, }4 cup of brandy. Cream
butter and sugar thoroughly adding brandy gradually. Put
into same bowl it is to be served in, place this bowl into
boiling water or top of tea kettle. The sauce must not be
stirred as it will fall and spoil froth.

Pudding Sauce.

Pudding sauce to be made just before serving, and depends
upon the beating to have it nice. The yolks need three times
more beating than the whites, and the whites must be stiff. 3
eggs, yolks and whites beaten separately, and to each add y2
cup granulated sugar. Stir well, then put together and flavor
with brandy or vanilla.

—13—

NEW ENGLAND PARFAIT.

For 12 Persons.
Pour three cupsful of hot milk over the yolks of six
eggs beaten with one and one half cupfuls of sugar, add one
level teaspoonful of butter and cook in double boiler until the
custard coats the spoon. Remove from the fire, beat until
cold, then add one and one half cupfuls of cream whipped
stiff and one tablespoonful of vanilla. Pour this mixture into
a mould and add two teacups of Boston brown bread crumbs
which have been slightly dried. Cover the mould, rub a little
lard around the edge of the cover. This will harden and
prevent salt water from getting in. Pack in ice and salt and
let it stand about three hours. It requires no stirring except
once when nearly frozen, to prevent the crumbs from settling.
When ready to serve turn out on glass dish and surround with
the six egg whites beaten stiff, with half a cupful of whipped
cream. This must be sweetened and flavored slightly with
vanilla. Garnish with candied cherries and pecan nuts.

Linda Hull Larned, Syracuse, N. Y.

DAINTY DESSERTS.

Boil down maple syrup and stir it full of pecan nut meats.
A ladleful served on French ice cream is delicious.

French Ice Cream.

Very plain ice cream with only 1 cup sugar to be served
with above sauce.

Boil a cupful of rice in milk and a little salt. Place it on
a fancy dish in some good form, and fill the top with candied
fruits. Serve with a plain strawberry sauce.

Strawberry Sauce.

One small tablespoon of flour, 1 cup sugar, }4 cup butter
beat very light, then add 1 pt. boiling water. Stir until it
comes to a boil. Flavor with strawberry juice or wine.

Wine Jelly.

y<z box of Plymouth Rock Gelatine dissolved in 1 cup of

cold water. Add 1 cup of boiling water, 1 cup Maderia and

Sherry wine mixed, 1 cup of sugar, ;3 of a cup of English

walnuts.

—14—

CAKES.
Chocolate Cake.

1 cup sugar, y2 cup butter, ^ cup milk, 2 cups flour, 2
teaspoons baking powder, whites of 5 eggs, pinch salt, 1 tea-
spoon vanilla; y cake Baker's chocolate melted.

FROSTING FOR THE ABOVE.

Whites of 1 egg, 1 cup of sugar, y cake Baker' s chocolate,
y2 box cocoanut soaked in a little milk.

Lady Cake.

% lb. butter and \y lbs. sugar creamed, \% lbs. flour,
Fill a pint measure with the whites of eggs and beat well. */t
lb. bitter almonds pounded fine in rose water.

Spice Cake.

2 cups sugar, 1 cup milk, y2 cup butter and 3 cups flour,
3 eggs, 2 teaspoonsfuls baking powder, 1 teaspoon cloves, 1
teaspoon cinnamon and a little nutmeg, raisins and currants.

Pound Cake.

1 lb. sugar, 1 lb. butter, 1 lb. flour, 10 eggs, leaving out
the yolks of two, cream, butter, and sugar thoroughly, add
yolks well beaten, then whites and flour, 2 tablespoons of
brandy and a little nutmeg. Success depends on persistent
beating.

Delicate Cake.

2 pts. sugar, 3 pts. flour, whites of 18 eggs, 2 teacups
butter, 2 tablespoons soda and 4 tablespoons cream tartar.
Cream butter and sugar thoroughly, alternate the flour and
eggs. Put cream of tartar in flour, mix soda in water and add
the very last thing.

Caramel Filling for Cake.

1 cup cream, 3 cups brown sugar, 1 cup butter. Put
them together over the fire and boil 20 minutes, stirring all
the while until it thickens. Flavor with vanilla.

—15—

A Delicious Cake.

Whites of six eggs, 1 cup butter, 2 cups sugar, 1 cup
milk, 3^2 cups flour, 2 teaspoonsful baking powder. Cream
the butter and sugar. Beat the whites to a stiff froth. First
put a little flour into the creamed butter, then add the other
ingredients. Dissolve the baking powder in the milk. Bake
^ or ^ hours, according to the heat of range. Do not over
bake. Ice while hot.

Filling.

% lb. marshmallows, }( cup water. Put this in a stew
pan in a pan of water. Dissolve slowly. Stir until cool
enough to spread. Spread on the cake and sprinkle freshly
grated cocoanut on top. Garnish with bits of cherries and
Angelica.

Imperial Fruit Cake.

1 lb. of sugar, 1 lb. butter, 1 lb. flour, 1 lb. raisins, Y\ lb.
citron, r/2 lb. almonds, blanched and pounded, 10 eggs, 2
wine glasses of brandy, 1 small teaspoon soda.

Fruit Cake.

\y2 lbs. of brown sugar, 1% lbs. butter, 1^ lbs. flour, 10
eggs, 1 large pint of brandy, 1 teaspoon soda in very little
cold water, 1 lb. citron, 2 lbs. currants after being washed, 7
lbs. raisins after being seeded, 3 nutmegs, 2 tablespoons of
mace, }4 tablespoon cloves, 4 tablespoons cinnamon, cream
butter and sugar, add yolks well beaten, then whites of eggs
beaten stiff, then soda, and brandy, flour and spices. Chop
part of raisins, roll the rest with the currants in flour. Put
some of the batter in tins, then lay in the citron, then more
batter and citron. Bake three hours.

Almond Cream Cake.

1 lb. sugar, 1 lb. flour, 10 eggs. Stir yolks of eggs and
sugar until perfectly light, add the whites beaten light, 2 tea-
spoonsful baking powder and flour. Flavor with lemon and
bake in moderate oven.

—16—

Cream for Filling.

1 pint thick cream beaten until it looks like ice cream.
Make very sweet and flavor with vanilla. Blanch and chop
fine 1 lb. almonds and stir into cream. Bake the cake in two
jelly tins, allow to get perfectly cold, and spread the cream as
thick as possible between the layers.

Butter Milk Cake.

2 cups sugar, % cup butter, 3 cups flour. 2 cups butter-
milk, 2 cups raisins, 1 cup currants, 2^ teaspoons cinnamon,

1 teaspoon cloves, nutmeg to taste, 2 even teaspoons soda
stirred briskly into the last cup of buttermilk. If desired add

2 tablespoons of brandy and a little citron cut fine.

Marshmallow Filling.

To Yt, lb of marshmallows add a very little water and
sugar, place on stove to dissolve slowly, then add y2 lb. of
sultana raisins chopped and 1 cupful chopped pecan nut meats.
Spread between layers of delicate cake.

MACAROONS.

Cocoanut Macaroons.

Whites of three eggs, *_> lb. of sugar, 1 cocoanut grated.
Drop on buttered paper, and dry in a warm oven.

Almond Macaroons.

Roll Y-z lb. of almond paste and one-half lb. of powdered
sugar together. Sift this into the whites of 4 unbeaten eggs.
Thoroughly mix this with a wooden spoon. Then drop on
sheets of brown paper, fit into a dripping pan and bake 20
minutes in a moderate oven.

Hickory Nut Macaroons.

1 pint sugar, 1 pint flour, 1 pint nut meats chopped fine.
Whites of four eggs. Drop on buttered tins and bake.

CHOCOLATE KISSES.

3 ounces grated chocolate, ^ lb. sugar, whites of 4 eggs,
^ lb. blanched almonds chopped. Beat the whites stiff and
add the sugar, then the almonds and chocolate ; bake on

buttered paper.

—17—

AFTERNOON TEA CAKES AND COOKIES.
Fruit Cookies.

Beat together light the yolks and whites of 2 eggs. Stir
in two cups brown sugar, 1 teaspoon soda dissolved in 4 table-
spoonsful of sour milk, 1 teaspoon cinnamon, y2 teaspoon
nutmeg, 1 cup chopped raisins. Mix as little as possible with
flour, do not roll more than once and cut rather thick.

Nut Wafers.

2 eggs beaten very light, 1 cup brown sugar, 3 table-
spoons flour with y teaspoon baking powder, y teaspoon
salt, Y-2, lb. pecan nuts chopped very fine. Drop teaspoonful
in a place and bake rather quickly. Other kinds of nuts can
be used.

Soft Cookies.

Y^ cup of butter, 1 cup sugar, 1 cup cream, 1 egg, 1 tea-
spoon soda. Flour for soft dough. Roll thin, bake in quick
oven.

Montrose Cookies.

1 lb. flour, y lb. butter, y lb. sugar, 1 teaspoon mixed
spices, cinnamon, nutmeg, and mace and a few raisins, 3 eggs
well beaten, juice of 1 lemon, and y the grated peel. Roll
out thin, cut into round cakes. Sprinkle a little white sugar
over the top, lay a whole raisin in the center of each and bake
quickly until crisp.

Ginger Snaps.

1 cup molasses, 1 cup sugar, 4 tablespoons boiling water
in a cup and fill the cup with melted butter, y teaspoon
ginger, 1 teaspoon cinnamon, 1 teaspoon salt, 1 teaspoon soda.
Little clove. Mix as soft as you can. Roll thin.

Ginger Bread.

3 eggs. 1 cup sugar, 1 cup molasses, y cup lard, y cup
butter melted, 1 cup sour cream, y teaspoon soda, 1 teaspoon
ginger, 1 teaspoon cinnamon, y teaspoon cloves, 3 cups flour,

—18—

Black Jacks.

Y?, cup N. O. Molasses, y2 cup brown sugar, ^ cup butter
and lard, 1 egg, j4 cup milk, 1}4 cups flour, 1 teaspoon soda,
1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon cloves.
Bake in muffin tins.

DOUGHNUTS.

1 cup sugar, 1 tablespoon butter, 2 eggs, % cup milk,
T/2 teaspoon cinnamon, 2 teaspoons cream of tartar, 1 teaspoon
soda, 3 cups flour. Fry in hot lard.

Crullers.

2 spoonsful of butter, 2 spoonsful of sugar, beaten to a
cream, 2 eggs, yi spoonful of cream, little nutmeg, flour
enough to make it not too stiff. Roll thin, cut in shape. Fry
in boiling lard like doughnuts.

Sand Tarts.

y lb. butter, x/2 lb. sugar beaten to a cream, add the
yolks of three eggs and the whites of two, beaten well together.
1 teaspoon of vanilla. Flour to make a rather stiff dough.
Dust your baking board thickly with granulated sugar. Roll
a little dough moderately thin, cut into squares, place blanched
almonds at each corner and in the center, sprinkle lightly with
cinnamon. Bake in moderate oven.

—19—

PRESERVES.
German Strawberries.

1 bowl berries and 1 bowl cut loaf sugar. Put in layers
in porcelain kettle, starting with sugar. When filled, 1 extra
bowl of sugar over top. Let it stand over night, in the
morning boil 15 minutes hard. Remove and when cold put in
jars and seal.

Pear Chips.

8 lb. hard green pears, 8 lb. granulated sugar, 6 lemons,
2 ozs. preserved ginger. Pare and slice thin. Rind of 2
lemons, pulp and juice of 6. Slice the preserved ginger. Put
in kettle with one glass of cold water. Boil until clear and
soft.

Orange Marmalade.

1 doz. oranges. ^ doz. lemons cut in small pieces, first
removing the seeds. Soak in 15 quarts of water over night,
in the morning put all on the fire and boil 3 hours. Then add
12 lbs. of sugar and boil one-half hour.

Spiced Grapes.

5 lbs. of grapes, 3 lbs. of brown sugar, 2 teaspoons of
cinnamon, 2 teaspoons of allspice, y2 teaspoon of cloves.
Pulp grapes. Cook skins until tender. Cook pulp and strain.
Add y2 pint of vinegar. Boil 3 hours.

PLUM CATSUP.

5 lbs. of plums, 3 lbs. of sugar, 1 pint of vinegar, table-
spoon cloves, cinnamon and black pepper, 2 tablespoons
allspice, y2 tablespooon salt. Boil 20 minutes.

—20—

BEVERAGES.
Grape Juice.

Wash grapes without stripping from the stems, put enough
water in kettle to prevent burning. Cook until you can press
juice from the pulp with a potatoe masher, then strain through
cheese cloth. Add 1 cup sugar to 2 qts. of juice. Let come to
scalding point and bottle while hot. 8 small baskets makes
15 pint bottles.

Grape Cordial.

10 lbs. of grapes, 1 gal. pure spirits, pour liquor on grapes,
let stand 6 weeks. Make a syrup of three pounds of granulated
sugar, 1 y^, qts. of water, let it boil 5 minutes, strain syrup
and liquor. Mix together and bottle. Wild plums can be
used instead of grapes.

Orange Peel Cordial.

Take the rind of \)'z doz. oranges. The peeling must be
free from pulp. Cut in small pieces and put into a demijohn.
Pour over this 1 gal. of French spirits. Let it stand well
corked for four weeks, at the end of which time make a syrup
of 5 lbs. of sugar, 1}4 qts. of water. Before it is cold add the
liquor from the orange peel. Mix, after which it is ready for
use. If too strong add a little hot water to weaken it.

Egg Nog.

12 eggs, 1 qt. cream, 8 tablespoons pulverized sugar, 1 pt.
whiskey or brandy, }4 pint Jamaica rum. Beat whites to stiff
froth and add to these 4 tablespoonsful sugar. Beat cream
arid add 4 tablespoonful sugar. Put the whiskey and rum
into the yolks of eggs (it cooks them). Mix all together.
Keep on ice. This will last for days, or it can be frozen.

Little drops of whiskey
Poured on broken ice,
Little grains of sugar,
Of lemon peel a slice,
Just a dash of Angos-
Tura bitters, pray?
What we call a " cocktail "
In the U. S. A.
—21—

PUNCHES.
Roman Punch.

1 qt. sugar and 2 qts. water boiled together 30 minutes,
put in juice of 12 lemons and strain. When cold freeze as for
ice. Now take whites of 8 eggs beaten in 10 tablespoons
sugar, y^ cup water. Boil sugar and water as for frosting and
beat into beaten whites and add 4 tablespoons of rum and
8 of sherry to the frosting, and stir into the frozen mixture.
Whip very swiftly the last time.

Sorbet.

Boil together 20 minutes 1 pint sugar and 1 qt. water and
1 pt. chopped pineapple. Add to this the juice of 4 lemons
and juice of 2 oranges. When cold freeze.

Claret Punch.

1 bottle Claret, 1 cup ice water, juice of one orange.
Slice 2 lemons, y2 cup or more of sugar. Let the lemon stand
in*the sugar a short time before adding other ingredients.
Plenty of cracked ice.

LofC.

—22—

CANDY.

2 cups brown sugar, }4 cup cream, butter size of walnut,
any kind of nuts. Boil until done and then beat until creamy.'

Almond Taffy.

Boil together % pt. water and 1 lb. brown sugar for ten
minutes. Blanch and slice \y2 oz. almonds, stir them into the
syrup with 2 ozs. butter. Let this boil hard ten minutes.
Pour on a well buttered dish to the thickness of y2 inch.

Molasses Candy.

2 cups thick golden syrup, 1 cup sugar. Butter size of
walnut, 3 or 4 teaspoons vinegar. Boil hard for 25 minutes,
stirring to prevent burning. Spread on well buttered tins and
when not too cold pull.

Pralines.

Ij4 lbs. light brown sugar, 1 pt. syrup. Let this boil.
Skim it. Let boil until it crisps a little, not too stiff, then
put in 5 coffee cupsful of nut meats very carefully picked over.
Let this cook 4 or 5 minutes. Remove from stove and stir
vigorously until cool enough to put on a a buttered dish in
any shape you like.

Stuffed Dates.

Paste of peanuts mixed with white of an egg, a few drops
of sherry wine. Stuff two dates, press together and roll in
powdered sugar.

—23—

MENUS FOR GENTLEMEN'S EVENING
SUPPERS.

** This night he makes a supper and a great one to many lords and ladies," —

Henry VIII.

1

Blue Points creamed on the half shell.

Lettuce sandwiches, coffee.

Lemon tarts.

2

Sweet bread and cucumber salad.

Entire wheat bread sandwiches.

Coffee.

Soda crackers spread with Waukesha cheese.

Preserved German currants.

3
Moulds of tomato jelly, served with chicken salad sandwiches
made of one layer of white and one layer of Graham bread.

Coffee.
Individual mince pies. Cheese.

4

Rounds of toast with braised mushrooms on top.

Salad sandwiches.

Coffee.

Pattie crusts filled with preserved strawberries and whipped

cream on top.

5

Sandwiches cut from bread in rounds, spread with butter,

then a thin slice of roast beef, then a slice of fresh

tomatoes with mayonnaise, then a slice of bread.

Coffee.

Chocolate Eclairs Cheese balls made of cream cheese.

—24—

6

Pattie crusts filled with creamed mushrooms and sweetbreads.

Nut sandwiches. Coffee

Burr Mangoes.

Fruit salad made of cubes of grape fruit oranges, pineapph

sugar and sherry with a Marashino cherry on top.

Served in punch glasses.

7

Pork and beans. Cabbage salad with boiled dressing.

Brown bread sandwiches.

Coffee.

Doughnuts. Cheese

8
Breasts of chicken larded. Toast sandwiches. Jelly tart.

Coffee.

Wine jelly colored with red fruit juice, a few bits of walnuts

hardened in it. A little whipped cream on top.

Let it harden in punch glasses.

9

Thin slices of Cervelat sausages.

Potato salad. Crackers. Swiss cheese.

Coffee.
Toasted English muffins spread with butter and maple cream.

—25—

EXCELLENT HAND LOTION.

1 oz. Glycerine, 10 grains Borax, ^ oz. Brandy, ^ pint
Rose Water. Well mixed.

WEIGHTS BY MEASURE.

One quart of flour is equal to one pound.
One pint of closely packed butter, one pound.
One piece of butter size of an egg, two ounces.
One pint of sugar one pound.
Two wineglassfuls one gill.

The advertisers in this book are good friends of the
Creche and are worthy of our patronage.

—26—

PYROGRAPHY.

Complete Outfits (including wooden box and design) $4.50.

Articles for Burning in Wood and Leather.
Designs Suitable for Pyrographic Decoration.

A. H. ABBOTT & CO.,

ART SUPPLIES,

48 Madison Street, CHICAGO.

MATTHEWS
Women's Tailors and Furriers,

44 Jackson Boulevard,
CHICAGO.

Telephone, Harrison 223.

New Model Suits and Coats.

Exquisite and Exclusive Fabrics.

EDWARD J. KANN,

Spot Cash Purveyor of
CHOICEST

Groceries and Meats.

1 8 & 20 E. 43d St. Phone Oakland 742.
196 & 198 E. 31st St. Phone South 281 .

FELIX WEIR,
Violin Soloist*

Has an Orchestra open for
engagement for social enter-
tainments, under manage-
ment of :: :: :: :: ::

D. H. WEIR, Caterer,

3019 Michigan Avenue.

Telephone, South 1129.

Howieson

Robes and
Modes

New York: 38 West 33rd Street
Chicago: 4 East Washington Street

JNO. D. BANGS & (XX

IMPORTERS OF AND DEALERS IN

FINE

Household Furnishing Gjoodg

Cooking School Specialties.

RUSSIAN, FRENCH, VIENNA

AND OTHER MAKES

COFFEE MACHINES.

fjU*\a^tCc.

French Border Moulds.

Jelly, Chicken, Croquette and Tim-
bale Moulds — Caseroles, Shirred
Egg Pans, Fish Sheets, Bread
Stick Pans, Sandwich
Cutter, Etc., Etc.

274 & 276 Wabash Ave.

Near Van Buren St.

©on>plin>et>ts of

zJ . JL). J I ladigan,

tf^irtlj-^irst Street arySi forest 6Ue.

PALAIS ROYAL,
Gloves and Corsets,

(Exclusively.)

157 State Street, CHICAGO.

Miss Farquhar.

MISS M. M, HARPERS'

SYSTEM OF TREATING SCALP IMPURITIES,
FALLING OF THE HAIR AND DANDRUFF.

LADIES HAIRDRESSING AND SHAMPOOING PARLORS.
920 Marshall Field Bldg., CHICAGO.

G. F.GIELSDORF,

Manufacturer of

FINE FURS,

¥¥¥¥¥¥¥¥¥¥¥¥

34 Washington Street, Venetian Building.

Second Floor. CHICAGO,

PURE, FRESH AND DELICIOUS

BONBONS, CHOCOLATES.

Mail or Express Orders
Promptly and Correctly Filled.

1 55 STATE ST., CH ICAGO, I LL.

KATHRYN V. HARTIGAN,

1302 COLUMBUS MEMORIAL BLDG.

STATE AND WASHINGTON STS.

.>.«<►>«;.

SPECIALTIES:

Corsets, Laundered Shirt Waists and Colored bkirts.
riargaret Etter Creche Laundry.

MRS. A. A. ALBERTSON, Prop.

2423 Wabash Avenue, Chicago.

C. H. SMILEY,
Caterer

Telephone, South 584.
76 Twenty-second Street, CHICAGO.

New York Steam Dye Works,

JOHN ZENCELER, Prop.

2323 Cottage Grove Avenue,
Corner Prairie Avenue.

Telephone. South 1007. Chicago.

WEDDING CARDS

INVITATIONS

ANNOUNCEMENTS

AT HOME CARDS

CORRECT STYLE

LOWEST PRICES

DUNWELL & FORD

STATIONERS '

17 1 WABASH «■■ ;

CH CAGO J

P. J. PEEL,

Masseur

Telephone, J. J. J. South 214.

Home Brewed Beverages

Can be Kept Fresh and Sparkling
after Uncorking by Using a

Perfection Bottle Stopper.

Invaluable for Household Use

As Mineral Waters, Ginger Ale, Wines and all sorts of
Bottled Goods can be kept absolutely air tight
after once opened.

No. 1, For Large Quarts.
No. 2, For Ordinary Bottles.

The Perfection Bottle Stopper Co.,

260 Clark Street, Chicago.

FITS ANY BOTTLE.

Price, 35 Cents.

FOR SALE BY

Jevne & Co., C. H. Slack, Stanton & Co., Rockwood Bros. Co., W. H.
Salisbury & Co.

igoi.

M. J. HOPSON & CO.

Respectfully announce their

Spring Exhibit

of

Imported Hats

and Millinery Novelties.

Trude Building,

71 Wabash Ave., Chicago,

A Fresh Complexion is Always Admired.

AUDITORIUH CREAM

WILL GIVE AND PRESERVE IT.

Price, 50 Cents a Jar.

For Sale At

AUDITORIUM PHARMACY,

Auditorium Building. Cor. Congress and Wabash Ave.

AUTOTYPES.

PLATINUMS.

WJRootStudios

MICH ART 1

HOTOGR&PHY.

242>Wdbd5hi Avenue.

(KIM5ALLHALL) riA\fkrr\ TEUEPHOtiE..

VnlV^-AVjVJ. HARRISON 2oq<i

Ff\E.D D FO,55 MANAGER,

lobcrt R* English & Co*
Grocery and Market

7 J and 73 East Twenty-Second Street
Telephone, So. 591 * CHICAGO

leanest Store, Stock
and Service in the City

All First Class and
Moderate Price

Mr. English gives his Personal At-
tention to the Meat Market : : : :

LIBRARY OF

CONGRESS

0 014 489 584 8 *

wftcts. wL Oan\uei8on

2127-2129 fWicfogan ®**m

'■?r*rT ,yp V.TT.V

festinyates >5ur^t8^cd oi> all floral
JDecorattor\8

3Ws, 8outf< 411 d. 99©

LIBRARY OF CONGRESS

0 014 489 584 8