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A TABLE FOR TWO
A TABLE FOR TWO
Good Things to Eat
BY
l_ L/ ^ "Y T s DC
ELDENE DAVIS
r- ' v i A \
CHICAGO
FORBES & COMPANY
1913
TIE NEW YORK
PUBLIC LIBRARY
634819
ASTOR. LENOX AND
TILD N FOUNDATIONS.
R 1913
COPYRIGHT, 1913, BY
FORBES & COMPANY
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CONTENTS
Page
Oysters 9
Fish 15
Soups 21
Meat 31
Sauces for Meat 43
Poultry and Game 45
Dressing for Poultry 52
Side Dishes with Meats 54
Eggs and Omelets 57
Salads 58
Salad Dressing .^. . . 69
Puddings 4B^ft ' ^ 5
Pudding Sauce I V 87
Cakes M f- 90
Cake Filling pP* IO1
Pie 106
Miscellaneous Desserts ... 115
Ice Cream and Frozen Dainties 126
Cold Drinks 135
Hot Drinks I3 8
Breads, Muffins and Hot Cakes . 141
Sandwiches 160
Vegetables 164
Miscellaneous Recipes 173
Pickles 177
Preserves l &3
Candy 192
Home-made Fireless Cooker 204
Weights and Measures 205
Index 2 7
A TABLE FOR TWO
OYSTERS
Oysters With Sauce
Take two teacupfuls of small oysters ; heat them in
their own liquid until they are plump and the edges
curl. Then drain and pour over them a sauce made by
rubbing together a rounding teaspoonful of butter, and
a tablespoonful of flour in a saucepan, stirring in half
a cupful of thick cream ; salt and pepper to taste, and
serve with celery hearts.
Broiled Oysters
Take a dozen large oysters and wipe them dry.
Butter a hot toaster or griddle lay on the oysters,
with a seasoning of salt and pepper ; brown on both
sides. Have two heated plates ; arrange half a dozen
on each, butter them and serve with any preferred
relish.
Batter Oysters
Beat an egg and add half a cupful of oyster liquid
and a teaspoonful each of lemon juice, tomato catsup
and olive oil, and a little salt and pepper; beat in grad-
ually flour enough to make a batter as thick as for
pancakes. Dry half a dozen large oysters, dip them in
the batter and fry on both sides in hot drippings.
Serve on two warm plates with parsley and horse
radish.
OYSTERS
Oyster Club Toast
Toast six slices of bread that is two days' old. Heat
two plates ; take four large oysters, dip them in beaten
egg, roll them in cracker crumbs, and season with salt
and pepper. Fry them and place each on a slice of hot
buttered toast. Sprinkle over it a teaspoonful of
minced celery and minced pickled onion with a table-
spoonful of cream. Place two of these together and
put the remaining slices of well-buttered toast on top
of each sandwich and sprinkle them with minced
parsley and dots of jelly.
Oyster Balls
Heat in their own liquor half a pint or more of
oysters. When the edges curl, drain them and, if large,
chop them, and stir with two cupfuls of mashed
potatoes and half a teacupful of cream. Add a table-
spoonful of minced sweet pickles and a teaspoonful of
tomato catsup. Salt and pepper. Make into balls and
fry them in hot drippings.
Oyster Pies
Line two small buttered pudding dishes with pastry ;
brush over with the white of an egg. Now put in a
rather close layer of small oysters seasoned with salt,
pepper and a teaspoonful of butter dotted over.
Sprinkle with spice of any preferred kind, a little
chopped parsley, a spoonful of oyster liquor and the
remaining portion of the egg. Add a top crust, prick
holes in the center of it and bake until the crust is
done. Serve at once.
10
OYSTERS
Oyster Patties
Make the desired number of pastry shells in tart or
muffin pans. Take as many large oysters as the num-
ber of patties desired; stew them in their liquor, add-
ing any preferred spice. When the edges curl, remove
them from the liquid, and when cool put one large
oyster (or several small ones) in each pastry shell and
cover with the slices of the yolk of hard boiled eggs,
and a bit of horse radish or mustard ; salt and pepper.
Moisten with a spoonful of oyster liquor and cover
slightly with fine bread crumbs dotted with butter.
Heat in the oven until the top is browned, and serve.
Raw Oysters
Take about twelve oysters, serve them in clean half-
shells on cracked ice. Salt and pepper, and garnish
with lemon and horse radish.
Scalloped Oysters
Butter a pudding dish that may be used to serve.
Clean the oysters free from bits of shell. Mix cracker
and bread crumbs (about two cupfuls). Put a layer of
oysters in the bottom of the pudding dish then a
layer of crumbs ; dot this over with bits of butter and
a little salt and pepper celery salt may be used also.
Add another layer of oysters, then a top of seasoned
crumbs. Mix about half a cupful of oyster liquor with
two spoonfuls of cream and pour over all (the cream
may be omitted). Bake for about twenty-five minutes,
or until nicely browned.
Instead of the large dish, the ingredients may be
baked in individual dishes or shells.
II
OYSTERS
French Oysters
Take six large oysters and wipe them dry (an equal
quantity of small ones may be used). Put a rounding
teaspoonful of butter into a saucepan, add a table-
spoonful of flour, a teaspoonful of minced parsley and
two tablespoonfuls of oyster liquor. Cook to a paste
and stir in the oysters ; salt and pepper to taste, and
stir well. In a few moments turn the mixture over hot
buttered toast.
Fried Oysters
Take a dozen large oysters and wipe them dry ; but-
ter them well by rubbing partly melted butter over
them, then salt and pepper them and roll in flour (or
crumbs). Have a very hot skillet with plenty of drip-
pings or fat; when sizzling hot lay in the oysters and
fry a delicate brown turning with a thin-bladed
knife or pancake turner. Serve on two small hot
plates ; garnish with lemon slices and parsley or
slices of hard boiled eggs and olives or pickled beets.
Oyster Jelly
Take a cupful of oysters and stew them in their
liquor until the edges curl, then remove from the fire.
Take half a package of gelatine and soak it in cooked
oyster liquor, and add water to make two cupfuls.
Add the juice of half a lemon and quarter of a tea-
spoonful of salt. Stir well with a tablespoonful of
salad dressing, or catsup, the oysters, and a spoonful
of minced sweet pickles. Sprinkle with grated nutmeg;
mix all well and turn into molds. Serve with sliced
oranges and any preferred sauce.
12
OYSTERS
Creamed Oysters
Take two cupfuls, or less, of oysters and let them
come to the boiling point in the oyster liquor; skim
and drain.
Take a small cupful of cream and a teaspoon even
full of minced onion (or onion juice). Let the cream
come to the boiling point and season with a dash of
pepper and salt ; thicken this with a rounding tea-
spoonful of flour that has been made into a paste with
a little cold water. Turn the cream over the oysters
and serve.
(A slice of onion may be used and then removed
after heating the cream.)
Oyster Cocktails
Chill small oysters by laying them on ice ; have the
small glasses cold and put from three to six oysters
in each and pour over them a sauce made of a tea-
spoonful of lemon juice, half a teaspoonful of prepared
horse radish, two teaspoonfuls of tomato catsup, salt
and pepper, and a sprinkling of grated nutmeg or
ground cinnamon.
Mix these thoroughly together and moisten with
half a cupful of the oyster liquor that has been thick-
ened with a little cream. Have all cold ; place an olive
or cherry on the top of each glass.
Cocktails may be served in chilled tomatoes after
the centers have been scooped out.
Oyster Fricassee
Take a saucepan and melt a rounding teaspoonful of
butter; add a rounding teaspoonful of chopped parsley,
13
OYSTERS
a dash of red pepper and salt. When brown pour in
two cupfuls of drained oysters.
Cream together a rounding 'tablespoonful of flour
and a rounding teaspoonful of butter; moisten with
milk or oyster liquor, and when the oysters begin to
curl at the edges stir in the flour paste and the well-
beaten yolk of one egg.
Serve on a hot dish and garnish with little squares
of toast, jelly and parsley.
Deviled Oysters
Take a skillet and melt a rounding teaspoonful of
butter ; add an even teaspoonful of minced onion, a
rounding teaspoonful of minced celery heart, and a
rounding teaspoonful of minced green pepper. Cook
together for six or eight minutes, adding a little butter
if necessary. Then pour over this half a cupful of
strained oyster liquor and two teaspoonfuls of tomato
catsup. Cook slowly for five minutes ; season with
salt and pepper, and add two cupfuls or less of drained
small or chopped oysters. Simmer until the oysters
curl, and serve in tomato or orange shells.
FISH
Salmon Pie
Beat up with mashed potatoes half a cupful of milk
or cream, a small lump of butter, salt and pepper to
taste. Line a pie pan with this and put the salmon
in a layer over the potatoes. Pour over it the liquid
from the salmon or dot it with butter ; add a sprink-
ling of cracker crumbs and minced parsley. Then put
on a top layer of mashed potatoes. Bake until thor-
oughly heated.
Salmon Croquettes
Take a cupful of shredded salmon, a beaten egg, a
slice of stale bread (crumbed) or crackers, a lump of
butter the size of a hazelnut, salt and pepper to taste.
Mix all together thoroughly and wet with milk. Make
into cones and fry in hot butter.
Scalloped Salmon
Take a cupful or more of finely shredded salmon ;
spread half of it over the bottom of a buttered sauce-
pan, then put over this a layer of bread crumbs, or
small crackers; sprinkle with salt and pepper, and a
bit of horse radish, then the remainder of the salmon
and a top cover of the seasoned crumbs. Dot this over
with butter and pour over the whole one-half cupful
of rich milk.
Bake for twenty-five minutes.
Clams
Wash a dozen or more clams and put them in a pan ;
place over a fire and when they open, pour the juice
15
FISH
into a skillet. Add the clams and sprinkle each with
salt and pepper, and a dot of butter. Cook until tender.
Breaded Mackerel
Soak a mackerel over night in milk or water. Then
dry it thoroughly and rub melted butter all over it.
Have a dish of finely grated cracker crumbs, and
another dish containing a beaten egg. Dip the mack-
erel in the egg and roll it in the cracker crumbs (flour
may be used instead of crumbs). Fry in hot drippings,
garnish with parsley and horse radish or slices of
hard boiled eggs and mustard.
Left-Over Fish
Free the fish from bones, skin and shred it. Add
several chopped olives, a little mustard and salt and
pepper to taste. Chop all together and mix thoroughly,
adding the yolk of an egg. Put it in a sauce pan with
a small lump of butter and a spoonful of cream; When
heated serve on toast.
Frogs' Legs No. i
Take six pairs of frogs' legs and wash them thor-
oughly. Dip them in flour and fry in a bit of butter
turning until done.
Frogs' Legs No. 2
Wash them and put them in a sauce pan with a little
hot water and simmer until tender. Salt and pepper
them and put them on a hot dish.
Put a tablespoonful of flour in the saucepan, stir to
a paste and add half a cupful or more of cream and a
16
FISH
dash of salt and pepper. Do not let the cream boil.
"When hot pour it over the frogs' legs and garnish with
parsley or any preferred way.
Broiled Lobster
Split the lobster lengthwise down the back and take
out the large intestine. Lay the flesh side down on a
buttered broiler and cook slowly on each side. Trans-
fer to a hot dish and spread the lobster with butter-
add salt and pepper. Serve with lemon slices and horse
radish.
Deviled Lobster
Chop enough cold boiled lobster to fill a large cup.
Add a rounding teaspoonful of butter and a teaspoon-
ful, or more, of lemon juice. Mix all together thor-
oughly. Take a frying pan and melt a rounding table-
spoonful of butter; add half a cupful of hot water, and
when it boils up put in the lobster. Sprinkle over all
a few drops of Tabasco sauce, half a teaspoonful (or
less) of prepared mustard, half a teaspoonful of
Worcestershire sauce, and salt and pepper to taste.
Stir well and when it boils up, turn it into shells or
little pans, put a tiny dot of butter on each and cover
the top with bread crumbs.
Bake until brown, then serve.
Shredded Lobster
Take a frying pan and melt a rounding teaspoonful
of butter, or drippings. Rub in with a spoon a round-
ing tablespoonful of flour and let it brown. Pour in
half a teacupful or more of rich milk and stir it well ;
then put in the shredded lobster. Stir and remove all
17
FISH
from the pan and shape into cakes. Dip into, or spread,
each cake with beaten egg, cover it with cracker
crumbs and fry to a nice brown.
Serve with lemon, horse radish or tartar sauce.
Fish Balls
Pare and boil four or five potatoes, mash them, add
a half cupful of cream, a beaten egg and salt and pep-
per to taste. Beat all together until light.
Take a mackerel that has been soaked over-night,
remove the bone and shred the fish. Mix it thoroughly
with the potatoes, and make into small balls. Put in
a greased pan and bake in a hot oven.
(The balls may be fried.)
Codfish Balls
Take a cupful of boiled and shredded codfish, a tea-
spoonful of lemon juice, a quarter of an even teaspoon-
ful of black pepper, a heaping tablespoonful of chopped
parsley and a well-beaten egg. Mix thoroughly with
a rounding teaspoonful of butter that has been melted
and a cupful or more of mashed potatoes. Make into
balls, roll in cracker crumbs and fry in hot drippings.
Bechamel sauce may be served or slices of red beets.
Codfish Shells
Take left over codfish and mix it with a little cream
and fill it in pastry tart shells. Grate a little nutmeg
over the top of each shell, add a dash of salt, and
sprinkle over each a little minced parsley. Bake until
hot and serve with acid jelly or lemon slices.
18
FISH
Codfish and Macaroni (Left Over)
Take left over macaroni and cheese and line two
muffin or other small pans, and sprinkle over same a
thin layer of cracker crumbs. Then fill the center with
left over codfish, to which a bit of cream may be added
if too dry. Then sprinkle a few cracker crumbs on
the codfish and make the top of macaroni. Now dot
on a bit of butter, a very thin slice of cheese, add a
dash of pepper, and bake about fifteen minutes.
Garnish in any preferred way.
Sardines on Toast
Take bread that has been baked twenty-four hours
or more, cut in even slices and toast until a delicate
brown (the crust may be left on, or it may be removed
and the toast cut in fancy shapes). Spread each slice
with a very little butter and a layer of sardines, then
pour over them the following mixture :
One teaspoonful of Worcestershire sauce, one tea-
spoonful of lemon juice, half a teaspoonful. or less, of
prepared mustard. Heat in the oven and serve with
horse radish, lemon or sliced red beets.
Planked Fish
Split the cleaned fish down the back and wipe thor-
oughly all over with a damp cloth. Take a clean oak
or hickory plank, put it in the oven and heat it
thoroughly.
Rub the fish well with butter and sprinkle it with
pepper and salt. Lay it open side up on the plank and
drive a long tack into each of the four corners. Put
the plank on the upper grating of the oven and cook
19
FISH
the fish, rubbing it often with butter. When done
draw out the tacks and lay the plank on a large dish ;
garnish the fish with parsley and slices of lemon and
serve.
Pickled Herring
Soak the herring over night in cold water, clean and
remove the skin and bone. Take a deep dish and put
in a layer of herring cut in small pieces, then a layer
of sliced onions, a few whole black peppers, a rounding
teaspoonful or more of sugar and bay leaves. Cover
with vinegar and let it stand three hours, then serve.
Fried Trout
Have the fish perfectly clean, and do not remove
the heads.
Beat an egg and rub the fish thoroughly with it.
Then roll them in crumbs and fry them in very hot
fat until well browned.
Flour may be used instead of crumbs. Garnish the
dish with parsley and serve with melted butter.
20
SOUPS
Soup stock is composed of fish, game, beef, poultry,
etc., combined or not. Or soups may be made with
water from cooked vegetables, adding milk or stock. A
teaspoonful of salt is about the right quantity for a
quart of water.
In preparing soup, slow cooking is best for extracting
the flavor, with the salt added when nearly done.
Meat for soup should be put on in cold water and
simmer slowly.
Simple Oyster Soup
Take the liquor from a half pint of oysters, put them
in a scant pint of milk (or water) and heat. Put in a
piece of butter the size of a hickory nut; salt and
pepper to taste. Cook a few minutes when the oys-
ters begin to curl at the edges, they are ready to serve.
If the oysters are cooked with milk a spoonful of
cream might be added before serving.
Rich Oyster Soup
Hash together bits of meat, onions, parsley and cel-
ery (add enough butter or drippings made into a paste
with flour as for gravy). Put all into a soup kettle
with a pint of beef soup or stock, stir well and boil ten
minutes ; season with salt and pepper to taste. Strain,
add a dozen or more oysters with their liquor to the
soup, return to the fire and when their edges curl
remove and serve with toast.
21
SOUPS
Tomato Soup (Thick)
Take two cupfuls or less of sliced or canned toma-
toes, a slice of onion finely chopped, a clove and five
gills of water. Boil slowly for fifteen minutes ; remove
from the fire and put through a sieve.
Make a thickening paste by cooking together a
rounding teaspoonful of butter, a tablespoonful of flour
and a little water as for gravy. Stir this in the soup
with a quarter of a teaspoonful of salt. Reheat and
serve.
(Equal parts of suet and bacon drippings may be
used instead of butter.)
"Ready Made" Tomato Soup
Take a pint of liquor from boiled beef, skim off the
grease ; stir in one cupful of canned or stewed toma-
toes, a small cupful of cooked rice a dash of pepper,
and salt to taste. Boil a few minutes, put through a
sieve and serve.
Tomato Bouillon
Take three cupfuls of canned or fresh sliced toma-
toes, a slice of onion, and one and one-half pints of
skimmed beef stock. Simmer slowly for forty or fifty
minutes. Rub through a sieve, add salt, pepper and
a teaspoonful of sugar. Bring it to a boil and serve.
Onion Tomato Soup
Skin and slice from four to six ripe tomatoes. Take
a large onion, chop it fine and fry in butter until done.
Put the tomatoes and onion in a soup kettle with a
couple of celery stems chopped fine ; add a little more
22
SOUPS
than a pint of water, one-third of an even teaspoonful
of salt and a dash of pepper. Stew slowly for twenty
or twenty-five minutes. Strain and serve any pre-
ferred way.
Easy Cream Tomato Soup
Make a paste of a rounding tablespoonful of corn-
starch, a rounding teaspoonful of butter and a round-
ing teaspoonful of brown sugar rubbed well together.
Put this with a cupful of stewed or canned tomatoes
in a soup kettle (with a little water if necessary),
and stew until very hot. Scald but not boil a pint
(or more) of milk put in a pinch of saleratus, pour
over the stew and stir thoroughly. Strain and serve.
The soup may be served with toast or any preferred
way without straining.
Cream Tomato Soup No. i
Take a large cupful of canned tomatoes (add a small
bit of onion or not as desired). Mix together a heap-
ing teaspoonful of flour and a heaping teaspoonful of
sugar, stir it in with the tomatoes. Put this mixture
in a soup kettle with half a pint of milk and half a
cupful of water. As soon as it boils stir well and
remove it from the fire. Add a dash of salt and pepper,
a piece of butter the size of a hickory nut, and serve.
Cream Tomato Soup No. 2
Add a half pint of hot water to a large cupful of
stewed tomatoes ; season with a dash of salt and pep-
per, a bit of onion and a chopped celery stalk. Put
23
SOUPS
over the fire and boil until the celery is soft, then strain
it. Heat a rounding teaspoonful of butter in a small
dish ; stir in a rounding tablespoonful of flour rub-
bing it smooth with a little water (like gravy). Pour
this thickening into the strained soup ; return it to the
fire and stir until very hot, then remove it from the
fire.
Put a pint of milk into a deep kettle and bring it
to the boiling point. Remove from fire, add a pinch of
saleratus, and stir into this the contents of the other
kettle. Serve at once.
Bacon Soup
One slice of bacon, one onion, two celery stems, a
cold boiled potato. Mince all together and sprinkle
with a rounding tablespoonful of flour. Add a cupful
of stewed tomatoes, salt and pepper. Pour over all
one and one-fourth pints of water and boil for twenty-
five minutes. Strain or serve any preferred way for
luncheon.
Simple Potato Soup
One pint of potato water, two boiled potatoes
mashed or sliced, a slice of onion (grated or chopped),
a piece of butter the size of a walnut. Bring to a boil,
and add a large spoonful of thick cream or a small
cupful of milk. Stir and in a few moments strain and
serve.
(A spoonful of catsup may be used.)
Oxtail Soup
Take a spoonful of butter (or bacon and suet drip-
pings), put it in a skillet with the oxtail and a sliced
24
SOUPS
onion, and fry for a few minutes. Turn it into a soup
kettle and add two or three stems of celery cut in short
lengths, a sliced potato, a small carrot, sliced; an even
teaspoonful of salt and a dash of pepper. Cover with
four pints of water, and boil slowly until the meat is
done. Strain about half a pint of the soup into another
dish, and add an equal amount of milk or water. Put
it over the fire and as soon as it boils up remove and
serve.
Put the remainder of the soup into a glass fruit jar
for another time. When cold skim off the grease and
put it with your dish of drippings.
Celery Soup
Put a cupful of finely chopped celery in a stewpan
with one-half cup of water. When soft, put it in a
double boiler with a pint of milk and bring to boiling
point. Thicken with a rounding teaspoonful of butter
and a tablespoonful of flour (rubbed together and
beaten smooth in a little milk or \vater). Stir well
into the soup with three tablespoonfuls of thick cream.
Strain and serve.
Simple Broth
Chop together equal portions of beef, veal and lamb
about two cupfuls of this and a quart of cold water.
Bring to a boil and skim ; then turn down the fire and
simmer for three or four hours. Strain, cool and
remove the grease from the top. Reheat broth to
serve.
(This may be made in a fireless cooker after boiling
for fifteen minutes.)
25
SOUPS
Salsify Soup (Mock Oyster)
Wash and chop a bunch of salsify ; put it in a pan,
cover with boiling water and cook slowly until tender;
then put it through a sieve. Add to this a scant pint
of milk, a quarter of a teaspoonful of salt, a bit of mace
and a tiny bit of red pepper.
Put this mixture in a soup kettle and bring to a
boil. While it is heating prepare a thickening paste
by cooking together a rounding tablespoonful of flour,
a rounding teaspoonful of butter and a little water
stir to keep it smooth. When the soup boils, stir this
paste in and cook a few minutes. May be served with
croutons if preferred.
Corn Chowder
Chop and fry an onion and put it in a kettle with
half a can (or less) of corn, also chopped ; a boiled
potato (sliced), half a cupful of oyster crackers, and
a teaspoonful of tomato catsup. Add a full pint of
water and boil until the ingredients are soft. Salt and
pepper to taste, then remove from the fire and stir in
a small cupful of cream.
Cream Corn Soup
Take a small cupful of canned corn, a slice of onion
and a cupful of boiling water; cook ten minutes and
rub through a sieve. Blend together a heaping tea-
spoonful of butter and a rounding tablespoonful of
flour and add to the corn mixture. Salt and pepper to
taste. Put all in a soup kettle with a pint of milk, stir
thoroughly and let it get very hot, but not boil. Serve.
26
S O U P S
Fish Bisque
Take a small cupful of finely minced salmon, a slice
of lemon, add a half pint of water and bring it to the
boiling point. Make a paste as for gravy by cooking
together a rounding teaspoonful of butter and a round-
ing tablespoonful of flour wet with a little milk. Stir
this in the salmon and add half a pint of milk and a few
crushed crackers. Stir until hot (do not boil), remove
from the fire salt and pepper to taste.
Onion Soup
Slice one large onion and fry brown in butter ; then
put in a cupful of hot water, cover and simmer until
the onion is soft (about twenty minutes) ; then stir in
a paste made by cooking together a rounding table-
spoonful of flour and a rounding teaspoonful of butter.
Add the well beaten yolk of one egg, and a pint of
milk. Put all in a soup kettle and stir well ; cook
slowly five or ten minutes, salt and pepper to taste;
remove it from the fire, strain and add four table-
spoonfuls of cream. Serve.
Sweet Potato Soup
Pare two sweet potatoes and boil three or four min-
utes ; throw away the water and cover the potatoes
with a pint of hot water; add a stem of celery
(chopped), a slice of onion (chopped) and a bit of
parsley or any preferred greens. Salt and pepper to
taste. Cook until the potatoes are done, then put
through a sieve. Thicken with a paste made of flour
and butter (a tablespoonful of flour and a teaspoonful
of butter). Put all together in a double boiler with
27
SOUPS
two or three gills of milk, and when hot it is ready to
serve.
A tablespoonful of cream may be added just before
serving if desired.
Clam Chowder
Chop a slice of salt pork and fry. Put it in a soup
kettle with a sliced potato, a sliced onion, a large
tomato, the liquid from the clams and a full pint of
water. Boil together for about twenty-five minutes,
salt and pepper to taste add four or five chopped
clams and stew for fifteen or twenty minutes.
Clam Soup
Chop together, a slice of salt pork, a small onion,
and a raw potato. Put with a little water and cook
until done. Add more water if necessary, and as many
canned clams as desired. Let it boil, season with salt,
pepper, and a lump of butter. Thicken with a spoonful
of flour that has been stirred into a little milk until
smooth.
Add a cupful or more of milk to make the desired
quantity.
Fish Chowder
Fry two slices of pork until crisp. Then put over
it a layer of fish (cut in small pieces), add thin slices
of onion, next a layer of very thinly sliced potatoes,
with salt and pepper, a top layer of biscuit crusts.
Add water until it is in sight, then stew until the
potatoes and onions are soft. Pour over all a cupful
of milk or cream a few minutes before serving.
28
SOUPS
Bean Soup
Soak over night a cupful of common white beans,
pour off the water and put the beans in a soup kettle
with a quart or more of water and a quarter of a pound
of salt pork. Boil slowly until tender and the liquid is
reduced one-half; add salt and pepper to taste.
Take a rounding 1 tablespoonful of flour and a round-
ing teaspoonful of butter, rub to a paste and use it for
thickening, stirring it in the soup until it boils up
smoothly, then serve.
(A bit of onion or celery may be cooked with the
soup if desired.)
Chicken Hash Soup
Take a five-cent veal soup bone with a scant quart
of water; the neck, gizzard and any odd pieces of
chicken. Cook until the veal is tender. Hash together
bits of cooked rice, a tomato (fresh or canned) and a
stem of celery. Put this in the soup and boil until the
celery is soft. Remove from the fire and press through
a coarse sieve. Season with salt and pepper to taste,
and add an even teaspoonful of horse radish.
Lettuce Hash Soup
Take a small head of lettuce, wash well and chop
in small pieces. A cupful of cooked beef, pork, veal or
chicken left over one or all ; a sliced boiled potato, a
chopped piece of onion. Mix all these thoroughly and
pour over them a pint of water bring to the boiling
point. Strain and return to the fire and add a thicken-
ing paste of a tablespoonful of flour and a teaspoonful
of butter well rubbed together with a little water as
for gravy. Let it boil. Then pour in a half pint of
29
SOUPS
rich milk heat thoroughly, but do not let it boil,
then serve.
This may be garnished with finely chopped greens
sprinkled lightly on the soup.
Beef Soup With Vegetables and Dumplings
Get a round ten-cent soup bone cut and cracked by
the butcher; wash it and put it in a soup kettle with
five pints of water, and several small beets. Bring to
a boil and after about twenty minutes add two Span-
ish onions, two large potatoes, an even teaspoonful of
salt, pepper to taste, and a bit of parsley. Cover
tightly and cook slowly until the potatoes are done.
Do not prick the beets, as they will color the soup
deeply. Pour off the liquor into another vessel, return
to the fire, bring to a boil and drop in the dumplings.
Cook for ten minutes.
Dumplings
A large cupful of flour, a heaping teaspoonful of
baking powder. Sift together in a large bowl with a
quarter of a spoonful of salt and a lump of butter the
size of a hickory nut. Wet this with a little water or
milk, stirring lightly; have it almost stiff enough to
roll. Shape with a spoon into small dumplings (do
not handle).
MEAT
Baked Beefsteak With Dressing
One pound or more of round steak,
One small loaf of stale bread,
One onion,
One-half an even teaspoonful of salt,
One even teaspoonful or less of grated nutmeg,
One-third of a teaspoonful of black pepper,
One rounding teaspoonful of brown sugar,
One heaping tablespoonful of dried sage.
Slice the bread and break it in small pieces ; slice the
onion and put it in a stew pan with a cupful of water ;
cook until the onion begins to get soft, then pour it
over the bread crumbs. Put the sage in a little water
and steep a few minutes ; pour the liquid over the
bread and add all the other ingredients and mix well.
Put the steak into a very hot skillet with a bit of
suet, sear both sides. Remove it from the skillet and
salt it. Spread over it a thick layer of dressing, and
roll up fasten it with a skewer. Make cakes of the
remaining dressing. Put all in a baking pan, add half
a cupful of \vater. Cover it and bake twenty minutes.
Baked Steak
Take a pound or more of any preferred steak cut
two inches thick. Sear it on all sides in a hot skillet,
salt and pepper it on both sides. Put bits of suet over
the bottom of a baking pan, lay in the steak cover the
31
M EAT
meat with bits of suet and thin slices of onion and
lemon.
Bake twenty minutes for rare steak or about forty
in a moderate oven. Serve with horse radish.
Roast Beef With Potatoes (Without using oven)
Take two pounds of beef, cut thick (almost square).
Sear all sides in a hot skillet ; then dredge it with flour
and season with salt and a dash of pepper.
Take a deep frying pan or small baking dish. Put
thin slices of suet over the bottom ; put the beef in and
place around it as many peeled potatoes as desired.
Cover and let fry a little, then pour in a large cupful of
hot water and cover closely. Cook slowly and when
nearly done, remove the cover and let it brown on all
sides.
Pork may be cooked the same way.
Pot Roast
Take about two pounds of beef rib, and sear it in a
hot frying pan. Put a pint of boiling water in the pot;
with the meat, an onion, a heaping teaspoonful of
brown sugar, a small bunch of parsley and a clove or
dash of any preferred spice, salt and pepper to taste.
(Also a tablespoonful of grape juice may be used if
desired.)
Cook slowly for two- hours or longer adding water
if necessary.
Simple Pot Roast of Beef
Take two pounds of a cheap cut of beef very thick.
Put drippings or suet in a kettle dredge the meat
32
M E A T
with flour, put it in the pot and keep turning until
well browned all over and about half done. Then sea-
son with half an even teaspoonful of salt, a dash of
pepper, a rounding teaspoonful of brown sugar, and a
sprinkling of grated nutmeg. Put in a small cupful
of hot water and let it simmer twenty minutes longer.
Tender Pot Roast
Put the beef into an iron pot with a little butter but
no salt. Brown on both sides, then add two table-
spoonfuls of vinegar and boil a few minutes before
pouring in a little hot water. Add a little onion juice,
a pinch of baking soda, salt and pepper. Cook until
it is tender enough to fall apart, then put the meat on
a hot platter, thicken the gravy with flour, pour it
over the meat and garnish with parsley.
(This recipe is to be used for cheap tough cuts of
beef.)
Beefsteak With Bacon
Take about a pound (or less) of round steak two
inches thick. Put it in a pot with a teaspoonful of
butter, a small sliced onion, and fry until all sides are
browned, then place on it thin slices of bacon. Sprinkle
with flour and add a bit of parsley. Pour over all
a cupful of hot water, cover and cook until the meat
is done. Salt and pepper to taste.
Beef Pot Roast
Take two pounds of very thick round steak. Put
two slices of salt pork in a pan and fry with a chopped
onion. Put this in the pot, place the beef on it. Spread
over it a sliced turnip, a small sliced carrot, and a
33
MEAT
small bunch of greens. Half cover this with hot water.
Cook slowly in a well covered pot for an hour ; then
turn and add salt and pepper to the meat and cook
very slowly half an hour longer.
Thicken the liquor with flour, and serve with cat-
sup, horse radish or any preferred sauce.
Swiss Pot Roast
Take a round steak about two inches thick, cover
with flour and pound it into the steak on both sides,
using the edge of a heavy plate for that purpose. Put
the meat into an iron pot, or skillet, with some drip-
pings and brown it on both sides. Then add an onion
and a whole ripe tomato or an equal quantity of
canned tomatoes. Pour in water enough to cover it.
Cook for two hours tightly covered, adding water if
necessary. Just before the meat is done salt and
pepper to taste.
Broiled Steak
Heat the platter to be used in serving.
Take a slice of steak about an inch thick and put it
on a well-buttered broiler. Turn over very often until
the desired amount of cooking is completed. Place
on the hot platter and butter it on both sides. Season
with salt and pepper to taste.
Parsley, horse radish, sliced tomatoes, sliced onion,
etc., may be used to garnish the steak.
Meat Pie
Boil and mash half a dozen potatoes, salt and pepper
to taste. Put in a lump of butter the size of a walnut,
and beat until light a beaten egg may be used also if
34
M E A T
preferred. Take a deep pie dish, butter it and put in
a layer of the potatoes. Take half a pound of cooked
beef or pork, cut it in small pieces and put a layer
over the potatoes. Pour over this a small cupful of
stock, then spread the remainder of the potatoes over
the top, and bake for about twenty-five or thirty
minutes.
Garnish the dish with horse radish and parsley, or
tomatoes may be used.
Beef Loaf
Take three-quarters of a pound of chopped raw beef
and moisten a cupful of bread crumbs, add salt, pepper
and a rounding teaspoonful of chopped butter. Mix
all thoroughly, stir in a well beaten egg, put the mix-
ture in a greased baking pan and pour over it half
a cupful of hot water. Bake thirty or forty minutes
in a moderate oven.
Dried Beef Creamed
Take a teacupful of dried beef shavings, and fry in
a teaspoonful of butter. Remove the beef and make
a gravy by adding a rounding teaspoonful of flour-
blending it then pour over it a small cupful of milk,
salt and pepper to taste, and a bit of minced greens.
Put in the beef and when hot serve.
Sausage and Potato Balls
Equal amounts of sausage meat and mashed pota-
toes (finely sliced boiled potatoes will do). Mix thor-
oughly and season with salt and pepper to taste (a bit
35
MEAT
of dried sage may be used or not), and a beaten egg.
When well mixed make into balls, or flat cakes cover
with any kind of crumbs and fry.
Stuffed Pork Chops
Take four chops, cut from the rib ; stuff with the
dressing described in the baked beef recipe. Fit the
ribs in pairs, and tie together firmly. Salt lightly and
bake in a hot oven for twenty minutes. Remove the
cover and brown.
The dressing may be seasoned in many ways. If
sage is not desired, use thyme and mustard and a
beaten egg, or celery, apples and spices to taste.
Baked Pork Chops
Take four pork chops from the ribs, season them
with salt and pepper. Place in a greased baking pan;
beat an egg well, spread it over all and bake in a
moderate oven for half an hour or more. Serve with
tomato sauce.
Bacon
Fry or boil four or six slices of bacon until rather
crisp. Wash but do not peel a red tomato. Slice
and broil in a meat broiler. Lay these slices on the
bacon and serve with any preferred garnish. Slices
of hard boiled egg heated on the broiler and seasoned
with a bit of mustard are good to put with the bacon
and tomatoes.
Mock Pate de Foie Gras
Take one or two pounds of calf's liver, wash thor-
oughly and put in a stew pan with a finely chopped
onion, a bay leaf, a blade of mace, one-third of a tea-
36
M EAT
spoonful of black pepper, a scant teaspoonful of salt,
three cloves, a lump of loaf sugar and three gills of
stock. Cover tightly and cook slowly for two hours
or longer. When done cut the liver in thin slices, put
in a dish and pour over it the liquor. Set aside to
cool. The next day pound it to a paste and slowly
add half a cupful of melted butter. Rub through a
coarse sieve and pack in a bean crock with melted
butter on top. Cut in slices when wanted; it will
keep several days in a cool place.
Deviled Mutton
Take four slices of mutton, a well chopped onion
and a bit of mint. Put them in a baking tin and
sprinkle all with Worcestershire sauce and the juice
of half a lemon. Cover with a buttered paper and
bake fifteen or twenty minutes. Green peas, beets,
lettuce, asparagus, etc., are served with this dish.
Meat Balls
Have a pound of beef and a half or three-quarters
of a pound of pork chopped or ground and mixed
thoroughly. Stir in a cupful of bread or cracker
crumbs and a beaten egg. Moisten with half a cupful
of milk, add salt and pepper to taste ; make into small
balls and fry about fifteen minutes.
Combination Meat Balls
Take one-half pound each of calf's liver, beef and
pork chopped or ground together. Season with salt
and pepper, a small onion, minced, and a bit of parsley
37
MEAT
or celery or both. Mix all together thoroughly with
an egg, a cupful of bread crumbs and a tablespoonful
of flour. Make into small balls or cakes, and fry
twenty minutes.
Meat Blankets and Dressing
Take four large oysters. Wrap each one first with
a thin slice of veal (salted and peppered), then with
a thin slice of bacon, tie securely. Put them in a bak-
ing pan with a small cupful of boiling salted water
and four balls of dressing. Bake.
For the dressing: Take three cupfuls of fine bread
crumbs and moisten with milk, one cupful of finely
chopped celery, a teaspoonful of horseradish, salt and
pepper to taste, two tablespoonfuls of melted butter
and a beaten egg. Make into cakes.
A bit of tart jelly may be served on top of each cake.
Baked Ham
Have a slice of ham cut two inches thick. Place in
a skillet and cover it with cold water ; let it boil for
ten minutes, then take it from the water, sprinkle with
flour over the top, and bake in the oven for half an
hour.
Beef and Sausage Cakes
Have the butcher grind together one pound of beef
and a quarter of a pound (or more) of pork sausage.
Then mix together two slices of stale bread (crumbed),
a chopped celery stem, a pinch or more of dried sage,
a slice of onion (minced) and a beaten egg. Mix all
thoroughly with the sausage and make into small balls
and fry in drippings. (The egg may be omitted.)
38
M 1- AT
Escalloped Ham
Two cupfuls of finely chopped boiled ham, one cup-
ful of chopped hard boiled eggs, one teaspoonful of
mustard, pepper to taste. Mix all together with a
white sauce (of boiled milk and flour). Cover the top
with bread crumbs and small pieces of butter, and
bake one half hour.
Hamburg and Rice
Take a teacupful of cold boiled rice and two tea-
cupfuls of minced steak, salt, pepper, and a stem of
chopped celery. Mix all thoroughly with an egg.
Take leaves from boiled cabbage and stuff in small
rolls, tie and put in a baking pan with a small cupful
of hot water and bake twenty minutes.
Meat Leftovers
Take a cupful of any kind of cooked meat or game
well chopped, a cupful of mashed potatoes, half a cup-
ful of bread crumbs, a stem of celery finely chopped,
half a teacupful of stewed tomatoes, salt and pepper.
Mix all thoroughly and put in muffin or small pans.
Hollow out the center of each and place in it the half
of a hard boiled egg. Bake until well heated.
(These cakes may be heated in a covered skillet on
top of the stove.)
Re-Heated Ham
Take two small slices of cold boiled ham and put in
a skillet with a bit of butter. Rub over it a very little
prepared mustard and a dash of pepper. Cover and
heat slowly, then turn the ham and spread with cur-
rant or any tart jelly. Serve.
39
MEAT
Leftover Veal
One or two cupfuls of veal or mutton and an equal
amount of cooked macaroni. Chop all together, mix
thoroughly, add a slice or two of chopped onion, a bit
of celery and two tablespoonfuls of tomato catsup.
Salt and pepper to taste. Bind all with a well beaten
egg; make into cakes and fry (or steam for forty
minutes in a double boiler).
Rissoles
Make a thorough mixture of two cupfuls of ground
or finely chopped cooked meat, a slice of stale bread,
crumbed; a slice of onion (chopped), a little grated
nutmeg or any preferred spice, salt (one-third of a
teaspoonful), and pepper. Stir all together with an
egg. Make little balls and enclose them with thinly
rolled pastry and bake in muffin pans until brown.
The pastry may be omitted and the balls rolled in
cracker crumbs and fried to a good brown.
Instead of pastry, fry the balls; then cover them
with a shell of mashed potatoes, and brown.
Any hashed meat may be served in shells of mashed
potatoes.
Mock Terrapin
Cut up in half inch squares a cupful or more of
cooked veal. Make a gravy with a rounding table-
spoonful of butter and a heaping tablespoonful of flour
rubbed smooth in a frying pan ; when brown put in
a small cupful of soup stock (or hot water). When
the gravy boils up add the veal, juice from half a
lemon, a bit of mint, half a cupful of stewed tomatoes,
40
MEAT
salt and pepper to taste, and heat all thoroughly.
Serve with sliced hard boiled egg, with a bit of currant
jelly on each slice.
Irish Stew
Take two pounds of boiling beef, rub it all over
with a spoonful of brown sugar. Put it in a hot skillet
with butter, and sear all over until well browned.
Then place it in a kettle with a pint of hot water and
boil ten minutes. Add two small onions, two small
(or sliced) carrots, two peppers, two large potatoes.
Cover tightly and cook slowly until the vegetables
are done. Add salt and pepper. Then serve.
Chop Suey (Italian)
Take a quarter of a package of spaghetti, cover with
salt water and cook until nearly done. Fry in a pan
two small slices of onion and a cupful of ground beef.
When done pour over them a cupful of stewed toma-
toes and the spaghetti; boil all together for five min-
utes, and serve.
(Pork and veal may be used instead of beef.)
Baked Calf's Liver
Thoroughly wash a pound of calf's liver and sprinkle
it with salt, pepper, and a teaspoonful of flour. Put
it in a well greased baking pan. Add a sliced carrot,
two small tomatoes and two potatoes (a little spice
of any preferred kind may be added). Make two balls
of dressing and put them in the pan. Pour over all a
half pint of hot water, cover tightly and bake slowly
for one hour.
41
MEAT
Calf's Heart
This may be prepared the same as calf's liver. The
heart may be cut open, stuffed with the dressing and
tied in place.
Crusted Fat Pork
Take thin slices of fat pork, roll them in flour until
thoroughly coated, and fry until crisp.
Veal Cutlets
Take the desired number of cutlets and rub them
well with the yolk of an egg. Dip them in crumbs
that have been seasoned with grated nutmeg, minced
herbs, pepper and salt. Fry them in hot fat, and serve
with butter or gravy made by adding a little flour to
the hot fat, browning it, and adding sufficient water.
42
SAUCES FOR MEAT
Horse Radish Sauce
To two tablespoonfuls of grated horse radish add
a teaspoonful of vinegar, a rounding teaspoonful or
more of sugar, a dash of pepper and a pinch of salt,
also a pinch of saleratus. Just before serving stir in
three heaping tablespoonfuls of whipped cream.
Tomato Sauce
Brown two heaping teaspoonfuls of butter in a
saucepan. Add gradually three or four tablespoonfuls
of flour. Pour in a cupful of stewed tomatoes that
have been put through a sieve; add a slice of onion
minced, two or three cloves, a teaspoonful of minced
parsley, half an even teaspoonful of salt and a dash of
pepper. Stew slowly for about twenty minutes.
Spanish Tomato Sauce
Take a heaping tablespoonful of raw minced ham,
a rounding tablespoonful each of minced celery, onion
and green pepper. Melt a heaping tablespoonful of
butter in a saucepan and stir in gradually two round-
ing tablespoonfuls of flour; when smooth add half a
cupful of soup stock and a cupful of stewed tomatoes
with the ham mixture. Salt and pepper to taste.
White Sauce
Melt in a saucepan a rounding tablespoonful of but-
ter and stir in gradually two or three spoonfuls of
flour. "When smooth add gradually a cupful of milk,
salt and pepper. Spice may be used if desired.
43
SAUCES FOR MEAT
Bechamel Sauce
Cook together a cupful of chicken broth, a bit of
onion, a sprig of parsley, a bit of thyme and bay leaf,
two peppercorns, a pinch of salt, and a little grated
nutmeg. Then take another saucepan and melt three
teaspoonfuls of butter, add the same amount of flour,
and make a smooth paste. Mix all together, stirring
constantly. Pour in half a cupful of cream, and beat
until smooth.
Remove it from the fire and add a slightly beaten
egg yolk. Serve hot.
Cocktail Sauce
Three teaspoonfuls of lemon juice, two even table-
spoonfuls of grated horse radish, two teaspoonfuls of
tomato catsup, one teaspoonful of Worcestershire
sauce, half an even teaspoonful of salt, and a drop of
Tabasco sauce. Mix well.
Southern Sauce
Melt a rounding tablespoonful of butter in a sauce-
pan. Add to it two rounding tablespoonfuls of chopped
mushrooms, a teaspoonful each of minced onion and
green pepper, salt. Cook for four or five minutes.
Stir in a tablespoonful of flour, and when smooth add
a cupful of stewed tomatoes. Lemon juice or a little
spice may be added.
44
POULTRY AND GAME
Chicken Stew (Spanish)
Take a small chicken and cut it up ; an onion and
two cupfuls of canned tomatoes. Cover with water
and boil until the chicken begins to get tender; then
add thick slices of parboiled potatoes and a cupful of
canned peas ; salt and pepper to taste (cayenne pepper).
Half a cupful of canned mushrooms may be used.
Hot Tomales
Boil a fowl until tender, adding salt to the water
at the end of fifteen minutes. When done strip the
meat from the bones, chop it very fine and season with
cayenne and salt, adding a little garlic.
Have ready made a thick paste of cornmeal mush.
Make the meat into balls, incase each in the mush
and pack into the inner husks of Indian corn, first
washing these in boiling water. Tie the husk securely
around each ball and drop them into the boiling liquor
in which the chicken was cooked. Boil fifteen minutes.
Serve hot.
Chop Suey
Take a cleaned chicken and cut the meat into small
strips free from any bone. Cook this in drippings or
butter until nearly done ; then add half a cupful, or
less, of dried mushrooms that have been soaked in
water, and a small onion (minced). Pour over all the
third of a cupful of Chinese sauce and half a cupful
of hot water. Stew a few minutes, then put in a stalk
45
POULTRY AND GAME
of chopped celery and three Chinese potatoes, washed
and sliced. Cover and simmer until done. Thicken
with flour, and serve with cooked rice.
Chop Suey (Chicago)
Take chicken liver, gizzard, and scraps, half an
ounce of ginger, two stalks of celery and a pound of
fresh pork. Chop all together and fry in drippings.
Take a tablespoonful of olive oil, a tablespoonful of
Worcestershire sauce and two teaspoonfuls of cider
vinegar. Add salt, pepper and a dash of ground cloves.
Mix well with a small cupful of boiling water, and a
small cupful of canned mushrooms ; put the fried meat
in this and boil five minutes.
Fried Chicken
Take a prepared chicken, wash and cut it up.
Dredge each piece in flour. Put butter or drippings
in the frying pan and when hot put in the pieces of
chicken, snugly. Salt and pepper over all. Cover
tightly and cook very slowly. Then turn the pieces,
adding a little butter. Leave uncovered and brown
nicely.
(Should the chicken be tough, put in a cupful of
water at first and let it stew awhile before following
the above process.)
Fried Chicken, Southern Style
Clean and joint a young chicken and roll each piece
in flour. Take four slices of salt pork and fry them
until crisp. Remove the pork and put the floured
chicken in the hot grease. Salt and pepper over all.
46
POULTRY AND GAME
Should there not be enough grease add a little shorten-
ing. Keep turning the chicken and fry slowly until
tender.
Have prepared a paste, by rubbing together a table-
spoonful of flour, a bit of butter and a little milk. Put
the fried chicken on a hot dish, heat a cupful of milk
and stir in the paste, add a pinch of soda and stir this
smoothly into the hot chicken drippings, and sprinkle
over it a teaspoonful of chopped parsley. Bring it to
a boil and pour it over the chicken. Serve with tart
jelly.
Stewed Chicken
Take a prepared chicken, wash and joint it. Put it
in a frying pan with two spoonfuls of shortening. Let
it brown on all sides. Mix together in a paste a tea-
spoonful of sugar, a teaspoonful of vinegar, a dash of
salt and pepper and two rounding teaspoonfuls of
flour, with a little water.
Put the contents of the frying pan into a kettle,
cover with the paste and a pint of water. Stew for
twenty minutes, then cover it tightly and cook slowly.
Fricasseed Chicken
Cut up and wash a prepared chicken and fry in fat
until brown the whole chicken need not be used.
Take the neck, giblets, back and dark meat. Put the
browned pieces in a kettle with a pint of water or
stock, season with salt and pepper; cover it and cook
slowly for an hour. Make dumplings by sifting two
small cupfuls of flour with a teaspoonful of baking
powder, and a little salt. Moisten with a little milk
47
POULTRY AND GAME
or water, and drop a spoonful at a time in the hot
liquid. Cook for about ten or twelve minutes.
Garnish with a sprinkling of parsley and a few dots
of acid jelly.
Roast Chicken With Dressing
Take a prepared chicken and wash it thoroughly,
and be sure that the inside is perfectly clean. Stuff it
with dressing. Sew it up and tie down the legs and
wings by wrapping a piece of twine around the chicken.
Place the chicken in a roasting pan, after rubbing it
all over with butter and dredging it with flour. Put
the pan in a hot oven and when the chicken is browned,
reduce the heat and pour over a pint of hot water;
balls of left over dressing may be put in. Baste often
with a large spoon and cook until tender.
Use any preferred stuffing.
Baked Chicken
Take a tender chicken that has been prepared by
the butcher. Wash it and cut it up (at the joints) ;
salt and pepper each piece and cover it with a paste
made of two tablespoonfuls of flour and one rounding
teaspoonful of butter rubbed together and moistened.
Put the pieces in a baking pan with two teacupfuls of
water; cook slowly.
Chicken Pot Pie
Wash and cut up a prepared chicken. Line a deep
pan with paste as for any pie, and pare four medium
sized potatoes. Dredge the chicken and potatoes with
flour and add salt and pepper. Place all in the dish
48
POULTRY A X D G A M E
and pour in enough water to cover them. Then put
on a top crust, pricking holes in the center. Bake for
more than an hour.
Should the crust begin to brown too quickly, cover
it with well buttered paper. The pot pie may be made
without an under crust, baking it in a pan that may
be used in serving.
Currant or cranberry jelly is good with this.
Chicken and Oyster Pot Pie
Put all or part of a cleaned and jointed chicken into
a kettle, cover it with cold water and boil gently until
tender ; then put in pepper and a half teaspoonful of
salt. Take out the chicken and thicken the liquid in
the kettle by making a paste of two tablespoonfuls of
flour and one of butter well rubbed together and
moistened with a little of the gravy; stir this in
smoothly. (Half a cupful of cream is good to use, but
may be omitted.)
Now take a deep pan and put strips of pastry up
and down the sides of the greased pan (two inches
apart). Put in the chicken and a cupful of oysters
and pour over all the thickened gravy and cover the
top with strips of pastry "pinching them" to the
side pieces. Brush a little milk or egg over the crust
and bake in a hot oven. As soon as the crust is done
remove from the oven. Serve with acid jelly.
Paste for Pot Pie: Three cupfuls of flour sifted
with two heaping teaspoonfuls of baking powder and
an even teaspoonful of salt. Chop into the flour two
tablespoonfuls of very cold shortening and add enough
milk to make a dough.
49
POULTRY AND GAME
Roast Duck With Ham
Take a prepared duck, wash it and put it in a baking
pan. Season with salt, pepper and a little butter or
lard. Surround the duck with onions cut in halves
and small slices of fresh ham. Put in about two small
cupfuls of hot water, and baste to keep the meat
moist.
Wild Duck Roasted
Clean thoroughly and stuff with a dressing made by
chopping together the giblets, a slice of bacon, a
small onion, a sprig of parsley and slices of a peeled
orange. Mix thoroughly with two slices of stale
bread (crumbed), add salt and pepper to taste (an
apple may be used instead of the orange), and a dash
of any preferred spice.
Bind the wings and legs closely to the body with
twine. Put the duck into a roasting pan and lay over
it several thin slices of bacon, and put into a hot oven.
Brown a little, then pour over all a cupful of hot
water and cover the pan. Turn down the fire a little
and roast until tender. Serve with currant jelly or
sliced oranges.
Roast Turkey
Take a young, tender turkey, have the butcher pre-
pare it for roasting. Wash and dry it, stuff it, sew it
up and truss it well and rub it all over with butter and
salt and pepper. Rub a little flour over this. Put the
turkey in the roasting pan and place it in a hot oven
until well browned. Now pour in two cupfuls of hot
water and turn down the fire and cook very slowly
50
POULTRY AND G A M E
for about three hours ; baste it every twenty minutes
until done. Cover with buttered paper or pan to keep
from browning too quickly. Baste at first with a
tablespoonful of melted butter mixed with half a cup-
ful of hot water. After this is used up baste with the
liquid in the pan. Use any of the following kinds of
dressing: Oyster, sage, chestnut, onion. Serve with
cranberries.
Rabbit Fricassee
Skin and thoroughly clean the rabbits, disjoint, and
put them in a stewpan. Season with salt, pepper and
chopped parsley. Pour in a large cupful or more of
broth or water, and simmer until tender. Then put in
bits of butter and remove it from the fire. Add two
tablespoonfuls of thick cream, and serve at once.
NOTE In roasting tc'z'W ducks or other game, that
have too strong a flavor, parboil them with a small, peeled
carrot placed in each before roasting. An onion may be
used for the same purpose, but it will leave the onion
flavor.
DRESSING FOR POULTRY
Plain Dressing
To four cupfuls of bread crumbs add two cupfuls
of chopped celery and a heaping tablespoonful of but-
ter. Salt and pepper to taste.
Clean the fowl thoroughly, wipe the inside with a
cloth and rub in any preferred spice before stuffing.
Do not pack the dressing in tight.
Apple Dressing
Chop three tart apples with two or three onions;
add three or four cupfuls of crumbs and a tablespoon-
ful of minced beef suet. Mix well and season with
salt, pepper, and spice if preferred. Moisten with a
little water to hold the mixture together.
Oyster Dressing
Chop a dozen oysters and mix them with two or
three cupfuls of crumbs and a rounding teaspoonful
of butter. Add a little oyster liquor to bind the mix-
ture together. Salt and pepper to taste.
Sage Dressing
Three cupfuls of slightly moistened bread crumbs,
a minced onion, a rounding teaspoonful of butter, an
even teaspoonful or more of powdered sage, salt and
pepper to taste. Bind the mixture together with a
slightly beaten egg. (Chopped celery, parsley, etc.,
may be used in this recipe.)
52
DRESSING FOR POULTRY
Peanut Dressing
Moisten two or three cupfuls of bread crumbs. Add
a minced onion, a minced celery heart, half a cupful
of finely chopped peanuts, salt and pepper to taste.
Potato Dressing
Take a large cupful or more of hot mashed potatoes,
beat until light with the yolk of an egg and a table-
spoonful of melted butter. Mix well with a rounding
tablespoonful each of chopped parsley and celery, one
quarter of a cupful of cream, and salt and pepper to
taste.
Fruit Dressing
A cupful of chopped apples, a cupful of chopped
prunes and two cupfuls of crumbs. Spice, salt and
pepper to taste. Add a little milk to bind the mix-
ture.
Sausage Dressing
Take a cake of cooked sausage, chop it, and mix it
with enough moistened bread crumbs to make the
required amount. Season it with salt, pepper, a bit
of sage or other herb, and a rounding teaspoonful of
butter. Cut in small pieces.
53
SIDE DISHES WITH MEATS
Roast Beef
Roast beef may be served with almost any kind of
vegetables ; potatoes in any style, beans, beets, squash,
tomatoes, etc., and either horse radish or mustard
sauce.
Corned Beef
This is often served with cabbage, beets, potatoes,
turnips, carrots, squash, and horse radish or mustard
sauce.
Beef Steak
Beef steak may be served with stuffed or plain toma-
toes, baked or fried potatoes, peas, parsnips, spinach,
celery, onions, and tomato sauce.
Roast Chicken
Roast chicken is served with celery, browned pota-
toes, squash, corn, beets, onions, and any kind of tart
jelly and dressing.
Boiled Chicken
Boiled chicken may be accompanied with parsnips,
tomatoes, potatoes, rice, celery, lettuce, asparagus,
peas, and currant, grape or cranberry jelly.
Duck
Roast duck is well served with any kind of potatoes,
except fried; macaroni, corn, beans, squash, onions,
celery, rice, fruit salad and tart jelly, or apple sauce.
54
SIDE DISHES WITH MEATS
Goose
Roast goose is served with richly seasoned dressing,
beans, mashed potatoes, sweet potatoes, baked maca-
roni, baked tomatoes, croquettes of rice or corn,
onions, beets, turnips, olives, and spiced jellies or apple
sauce.
Turkey
Roast turkey should be richly stuffed and served
with any of the following:
Mashed potatoes, baked sweet potatoes, squash, tur-
nips, tomatoes, sweet pickles of any kind, minced raw
cabbage, peas, currant jelly and cranberry sauce.
Baked Fish
Baked fish is accompanied with peas, corn, mashed
potatoes, cucumbers, lettuce, celery, tomatoes, and
butter or lemon sauce.
Boiled Fish
Boiled fish may be served with potatoes, lettuce, to-
matoes, sliced lemon and tomato sauce.
Roast Lamb
Roast lamb is served with green peas, string beans,
corn, potatoes, squash, spinach, asparagus, celery, and
mint sauce or jelly.
Boiled Lamb
Boiled lamb is served with potatoes, turnips, peas,
asparagus, spinach, jelly, and egg sauce.
55
SIDE DISHES WITH MEATS
Lamb Chops
Lamb chops are served with fried potatoes, spinach,
lettuce, asparagus, sweet pickles, grape jelly and to-
mato sauce.
Mutton
Roast or boiled mutton is accompanied by mashed
or boiled potatoes, macaroni, cabbage, cauliflower,
olives, asparagus, spinach, peas, currant jelly and mint
or caper sauce.
Mutton Chops
Mutton chops are served with fried potatoes, baked
sweet potatoes, celery, lettuce and tomato sauce.
Roast Pork
Roast pork may be served with onion dressing, sweet
potatoes, Irish potatoes boiled, baked or mashed ; corn
in any style, tomatoes, baked beans, beets, carrots,
turnips, celery, spinach, squash, etc., and apple sauce
with lemon slices.
Pork Chops and Ham
With either of these serve fried potatoes, eggs,
sweet potatoes, croquettes, tomatoes, lettuce, celery,
olives, onions ; horse radish or mustard sauce with ham,
and apple sauce with pork chops.
Veal
Roast veal may be accompanied by boiled or mashed
potatoes, macaroni, spinach, asparagus, celery, baked
tomatoes, grape jelly, horse radish or tomato sauce.
56
EGGS AND OMELETS
Eggs with Cheese
Take a small baking dish and cover the bottom
rather thickly with butter. Sprinkle this with grated
cheese and break, very carefully, four eggs over this.
Season with salt, pepper and a tablespoonful of cream.
Sprinkle grated cheese thickly over the top, and bake.
Do not have the oven too hot.
Omelet
Beat separately, the yolks and whites of four eggs.
Mix with the yolks a cupful of milk, four teaspoonfuls
of cornstarch that has been dissolved in a little of the
milk ; add salt. Stir in, at the last, the stiffly beaten
whites and cook in a well buttered sauce pan.
Batter Omelet
Make a batter by stirring together a cupful of milk,
a beaten egg, and enough flour to thicken it. Add salt
and pepper. Scramble four or five eggs, with a round-
ing teaspoonful of butter. Cut into squares, dip each
square into the batter and fry them in hot butter.
Curried Eggs
Mince an onion, fry it in butter, then add a round-
ing teaspoonful of curry powder and a cupful of stock.
Stew this until the onion is soft. Take half a cupful
of cream and thicken it with a teaspoonful of flour, and
stir it in the mixture, with several hard boiled eggs
cut in slices. Let it simmer a little and then serve.
57
SALADS
Banana Salad
Beat the white of one egg with a tablespoonful of
sugar. Take two small plates and spread each with
nice crisp lettuce. Slice two or three bananas and
roll each slice in the egg and then in chopped peanuts.
Place on the plates evenly and lay slices over each
like thin sandwiches. Drop on each a small spoonful
of the egg and a circle of halves of peanut kernels, in
the center of each place a dot of jelly.
Pear Salad
Put crisp lettuce on two plates. Slice the peeled
pears crosswise, remove the core and place on the dish
in a circle near the edge. Sprinkle with sugar and
heap in the center any preferred fruit, currants, cher-
ries, etc. Pour over a fruit dressing, or French dress-
ing may be used.
Fruit Salad
Slice two peeled oranges across and arrange them
on lettuce leaves. Take seeded grapes, currants or
any preferred fruit and mix with two tablespoonfuls
of chopped nuts. Cover with mayonnaise dressing and
serve very cold.
Peach Salad
Take three peaches and peel them ; cut them in
halves, remove the stones and place three halves on a
plate covered with crisp lettuce. Fill the center with
chopped nuts, and pour over any preferred dressing.
58
SALADS
Beet Salad
Take a salad dish, or individual dishes, and cover
with crisp lettuce ; put over this a layer of chopped
cabbage mixed with a little prepared horse radish; on
top of this place a few sprigs of parsley, then quartered
slices of boiled beets, salt and pepper. Serve with
mustard dressing.
(Slices of hard boiled eggs may be used instead of
the cabbage.)
Pea Salad
Take a cupful of drained canned peas, two rounding
tablespoonfuls of chopped sweet pickles, and one tea-
spoonful of minced onions. Mix thoroughly and heap
on plates covered with crisp lettuce. Sprinkle grated
cheese over the top and serve with any preferred
dressing.
Egg Salad
Slice four hard boiled eggs and arrange in a layer
on two salad dishes covered with lettuce. Sprinkle
over this grated nutmeg; on this place a layer of
grated cheese, next a layer of chopped sweet pickles
and a slice of egg in the center. Serve with any pre-
ferred dressing.
Orange Salad
Cover a salad plate with a large lettuce leaf, then
a layer of shredded lettuce ; cover this with a thick
layer of sliced oranges and sprinkle with shredded
cocoanut. Use any preferred dressing.
59
SALADS
Celery Salad
Cut up celery that has been in cold water, or on
ice. Arrange in a little heap on crisp cold lettuce, and
pour over it a dressing of mayonnaise.
Celery and Apple Salad
Take two salad dishes and lay on each a crisp
lettuce leaf, then place on this a thick layer of sliced
apples. Salt them slightly and sprinkle with grated
nutmeg or ground cinnamon. Over this sprinkle a
layer of chopped celery hearts. A few nuts are good
for the top. Mayonnaise or any preferred dressing
may be used.
Celery and Nut Salad
Take two large, round, ripe, red tomatoes. Cut off
a slice at the stem end and dig out the pulp. Take
two small salad plates, make an outer circle of parsley
sprigs or nasturtium flowers, and set the tomato cups
in the center. Fill the tomato cups with the tomato
pulp, chopped celery heart and chopped walnut, or any
other nuts, mixed thoroughly with French or cream
dressing.
Peanut Salad
Take four heaping tablespoonfuls of shelled peanuts,
two small cupfuls of chopped celery and a dozen
chopped olives. Mix well and serve on two plates
covered with crisp lettuce. Use mayonnaise dressing.
(Chopped pickled onions may be added or used in-
stead of the olives.)
60
S A LADS
Apple Salad
Take a cupful each of celery and apples cut in small,
uniform pieces. Add half a cupful or less of any
preferred chopped nuts, mix thoroughly and place on
lettuce leaves in a salad dish. Serve with mayonnaise
or any preferred dressing.
Prune Salad
Take a cupful of prunes that have been soaked over
night, cut them in halves and put mixed chopped nut
in each piece. Take two plates, cover them with crisp
lettuce, then a light layer of finely chopped celery
sprinkled with ground cinnamon or grated nutmeg,
then cover with the prunes and serve with mayonnaise
or any preferred dressing.
Cherry Salad
Take two small dishes and cover with crisp lettuce,
then a layer of canned cherries. Put a few slices of
pineapple over the cherries and sprinkle over the top
chopped English walnuts. Serve with mayonnaise or
any preferred dressing.
Tomato Salad No. 1
Line a bowl or individual dishes with crisp lettuce
or parsley. Over this place a thick layer of fresh to-
matoes, peeled and sliced (canned tomatoes may be
used), salt and pepper and sprinkle over it a table-
spoonful of vinegar in which a little prepared mustard
or horse radish has been stirred. Sprinkle a bit of
shredded lettuce or greens over this, and pour over it
all dressing of mayonnaise. Place a few nuts on top.
61
SALADS
Tomato Salad No. 2
Take three ripe red tomatoes, peel them and slice
evenly. Cover two plates with crisp lettuce and ar-
range the slices in circles on the lettuce. Heap chopped
celery in the center, salt and pepper to taste, and serve
with cream dressing.
Tomato Salad No. 3
Take two salad plates and cover them with crisp
lettuce. Make an outer circle of tomato slices, over-
lapping these, place slices of cold boiled potatoes, and
in the center a layer of chopped celery; on the top a
few tomato slices. Sprinkle salt and pepper over all
and serve with mayonnaise dressing.
Pretty Salad
Take individual salad plates and make a circle of
nasturtium leaves and flowers, the stems pointing to
the center of the plate. Inside of this a circle of sliced
boiled potatoes, then sliced or canned tomatoes, on
the top sliced hard boiled egg and a bit of the nastur-
tium. Serve with any preferred dressing. (Egg or
cream dressing is very good.)
Potato Salad No. i
One cupful of sliced boiled potatoes, one cupful of
chopped celery and one finely chopped onion. Mix
together with salt and pepper. Melt a rounding tea-
spoonful of butter and stir into it a heaping teaspoon-
ful of flour and add half a cupful of water and a table-
spoonful of prepared mustard with a spoonful of
62
SALADS
vinegar. When it is cooked stir in a beaten egg. As
soon as the mixture is cold pour it over the salad and
garnish with parsley and slices of hard boiled egg.
Potato Salad No. 2
Take two salad plates and sprinkle thickly with
sprigs of parsley. Mix together one cupful each of
celery cut in dice, and boiled potato slices, and a dash
of salt and pepper. Pile half on each dish and cover
the top with a few slices of hard boiled egg, and a
sprinkling of minced olives. Serve very cold with
French dressing.
Potato Salad No. 3
Take two small cupfuls of sliced boiled potatoes,
add a small sliced green cucumber, salt and pepper.
Arrange this mixture on two salad plates over crisp
lettuce leaves; sprinkle over this a minced onion and
on top place slices of hard boiled egg. Make a dress-
ing by mixing a heaping teaspoonful of butter, a tea-
spoonful of prepared mustard, two rounding teaspoon-
fuls of sugar and three tablespoonfuls of vinegar.
Boil this and stir in a half a cupful or less of cream ;
when it boils up once more, remove from the fire and
w r hen cold add a few spoonfuls of whipped cream.
Pour the dressing over the salad and serve.
Potato Salad No. 4
Take two salad plates and cover them \vith crisp
lettuce. Put on a thick layer of sliced boiled potatoes,
sprinkle them with salt and pepper. Mince a small
onion and spread it lightly over the potatoes.
63
SALADS
Mix two tablespoonfuls of olive oil with two of
vinegar and pour this over the salad. Sprinkle the top
with minced parsley and let the salad be very cold for
serving.
(Lemon juice may be used instead of vinegar.)
German Potato Salad
Take two salad plates and cover them with lettuce.
Mince a small onion and a few olives, or bits of pickles,
and mix well with two cupfuls of sliced boiled
potatoes; add salt and pepper; heap it on the two
plates. Fry a small piece of salt pork and take a
tablespoonful of the grease, a tablespoonful of vinegar
and a little hot water. Pour this mixture over the
salad, and sprinkle the top with finely chopped parsley.
Veal Salad
Cover two salad plates with crisp lettuce. Mix one
and one-half cupfuls of chopped veal loaf with as many
chopped English walnut meats as desired. Heap this
on the two plates and serve with any preferred dress-
ing. (Horse radish dressing is very good.)
Lobster Salad No. i
Take a cupful of canned lobster, cut in small pieces
and add half a cupful or more of chopped cold chicken,
or roast pork (or both), and a minced onion. Mix
well and serve on lettuce leaves with mayonnaise or
any preferred dressing.
Lobster Salad No. 2
Cut up a cupful of boiled lobster and add half a
cupful of chopped celery hearts. Mix lightly, season
64
SALADS
with salt and pepper and serve on crisp lettuce with
French dressing. Garnish with a few olives.
Oyster Salad
Cover individual plates with lettuce and on this
place a layer of oysters. Season them with salt and
pepper. Then add a layer of sliced hard boiled eggs,
and sprinkle all liberally with chopped mixed pickles.
Use French dressing.
Grape Salad
Cover salad plates with lettuce and sprinkle over
it finely chopped celery hearts. Cut in half red or white
grapes and remove the seeds. Put a thick layer of the
prepared grapes on the plates and sprinkle over them
a layer of walnut meats, or any preferred nuts. Cover
with French dressing.
Cucumber Salad
Place crisp lettuce on salad plates. Peel two small
green cucumbers and cut them in round even slices.
Slice a small onion, mix the slices and arrange on the
plates. Add salt and pepper and pour over all a dress-
ing of mayonnaise.
Cabbage Salad
Cut the cabbage in a slice across the head, then cut
the slice into small pieces. Take a large cupful of the
cabbage and season it with salt, pepper and two table-
spoonfuls of sugar. Heap this on two plates on which
lettuce leaves have been placed. Either French or egg
dressing may be used.
65
SALADS
Cheese Salad
Take two salad plates and lay on each a crisp let-
tuce leaf; then take two or three more lettuce leaves
and break them in small pieces. Put a layer of the
shredded lettuce over the lettuce leaves. Take four
hard boiled eggs, remove the shells, cut them round
and remove the yolks, make even circles of the whites.
Mince the yolks and add a small cupful of grated
cheese, a teaspoonful of prepared mustard, salt and
pepper. Mix well and pour in a tablespoonful of oil
and two tablespoonfuls of vinegar. Mix again and
heap half of this upon each plate of shredded lettuce.
Garnish with the white of egg circles.
Ham Salad
Cover two plates with crisp lettuce and put over
that a layer of finely chopped cabbage, salt and pepper
this lightly; then put on a layer of boiled ham cut in
dice. Sprinkle over the ham finely chopped mixed
sweet pickles. Use French or any preferred dressing.
Salmon Salad
Cover two plates with crisp lettuce. Put on this
a layer of canned salmon cut in small pieces. On this
place thin round slices of cucumbers, and serve with
lemon dressing.
Sardine Salad
Cover two salad plates with crisp lettuce, sprinkle
over this a little chopped parsley, then arrange sar-
dines. Garnish with slices of hard boiled eggs, or
boiled beets. Lemon, horse radish or any preferred
dressing.
66
SALADS
Chicken Salad
Cover the salad dish with crisp lettuce. Take two
small cupfuls of cooked chicken meat that has been
cut in small pieces and mix with it half a cupful of
chopped celery seasoned with salt and pepper. Pile
this on the plate and sprinkle the top with chopped
nuts. Garnish with parsley and serve with mayon-
naise or any preferred dressing.
Bean Salad
Take a cupful or less of cold cooked beans, mix them
with half a cupful of chopped celery and a chopped
pickled onion. Cover the salad dish with crisp lettuce,
heap on this the mixture and garnish with marbles of
fried mashed potatoes and slices of hard boiled eggs.
Serve with horse radish or any preferred dressing.
Pineapple Salad
Take two salad dishes and cover them with crisp
lettuce. On this place slices of pineapple sprinkled
with chopped nutmeats and minced celery heart, and
on this a layer of sliced oranges. Sprinkle with
shredded cocoanut.
Any preferred delicate dressing.
Strawberry Salad
Cover individual salad plates with lettuce leaves.
Place a layer of banana slices and sprinkle lightly with
shredded lettuce, then a generous layer of fresh straw-
berries, sprinkle them with sugar and serve with Fruit
Dressing No. 2.
67
SALADS
English Walnut Salad
Take blanched English walnuts, roll each half in
Mayonnaise dressing and arrange them on lettuce
leaves, with a few chopped celery hearts. Put May-
onnaise dressing over all.
Stuffed Peppers
When green peppers are to be served raw, they
must be washed, the top sliced off, the seeds and sec-
tions removed and the shells soaked in ice water. If
to be cooked, parboil the shells for five minutes. Any
kind of salad may be served in the raw shells, and the
cooked ones may be served in various ways. Sausage
filling is made by mixing minced onion, minced parsley
and bread crumbs with the sausage, adding salt and
pepper with a lump of butter. Bake fifteen minutes.
(Have a little water in the pan.)
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SALAD DRESSING
Egg Dressing
Mix a rounding tablespoonful of flour, a rounding
tablespoonful of sugar, a tablespoonful of cream and
one-quarter of a teaspoonful of salt, to a paste, and
stir in a beaten egg. Mix thoroughly and add half
a cupful of vinegar and cook to a cream, then remove
from the fire. When cold beat in half a cupful or less
of cream and serve.
'(Butter may be used in this dressing.)
French Dressing No. i
Take an even teaspoonful of prepared mustard, a
bit of paprika and a pinch of salt. Mix together with
a spoonful of vinegar and stir it into quarter of a
cupful of vinegar and add one-quarter of a cupful of
olive oil. Mix thoroughly.
French Dressing No. 2
Take a saltspoonful or less of minced onion, a dash
of pepper and a pinch of salt; stir this into a large
spoonful of vinegar, add three or more tablespoonfuls
of olive oil and beat until it is well mixed and smooth.
French Dressing No. 3
Take one teaspoonful of Worcestershire sauce, one
teaspoonful of lemon juice, one teaspoonful of pre-
pared mustard, a pinch of salt and pepper and two
rounding teaspoonfuls of sugar. Stir well with three
tablespoonfuls of olive oil, beating thoroughly, then
add three tablespoonfuls of vinegar and beat again.
69
SALAD DRESSING
Cooked Dressing No. 1 (May be kept for some time)
Take a rounding tablespoonful of flour and the same
quantity of sugar, and a teaspoonful of mustard, half
a teaspoonful of salt, and mix into a paste with a little
water. Put this with three beaten eggs, a rounding
teaspoonful of butter and half a cup of water, add
two cupfuls or less of vinegar and cook, stirring until
it is like cream.
Cooked Dressing No. 2 (May be kept)
Take two tablespoonfuls each of flour and butter
and make a paste by adding a little milk or water.
Then stir together two eggs, two rounding teaspoon-
fuls of sugar, an even teaspoonful of mustard, half an
even teaspoonful of salt and half a cupful of vinegar.
Put this on the fire, cook slowly, adding the paste and
a cupful of milk or water. Keep stirring until like
thick cream.
Cooked Dressing No. 3 (May be kept)
Take an even teaspoonful of dry mustard, two table-
spoonfuls of sugar, one quarter of a teaspoonful of
salt, a rounding teaspoonful of flour and a rounding
teaspoonful of butter. Mix thoroughly with a beaten
egg. Heat half a cupful of vinegar, stir in the paste,
putting in a dash of pepper, and cook. Pour in slowly
a cupful of milk, constantly stirring until of the con-
sistency of thick cream.
Butter Dressing (May be kept)
Mix half a cupful of butter with a heaping teaspoon-
ful of flour, a rounding teaspoonful of dry mustard and
70
SALAD DRESSING
a tablespoonful of vinegar; make it smooth. Heat this
mixture with a cupful of condensed milk in a double
boiler, stir in a well beaten egg. When hot stir in a
cupful of vinegar and half an even teaspoonful of salt.
Cook three minutes and stir steadily.
Easy Dressing
Beat an egg and add to it a mixture composed of a
rounding teaspoonful each of flour and sugar, an even
teaspoonful of dry mustard and half of a teaspoonful
of salt. Put a cupful of milk in a double boiler and
pour in the mixture, adding two-thirds of a cupful of
vinegar. Cook until thick, stirring it well. Use cold
and beat in half a cupful of thin cream.
Mayonnaise Dressing No. i (Without oil)
Cook together in a double boiler a rounding tea-
spoonful of butter, a rounding tablespoonful of sugar,
an even teaspoonful of prepared mustard, half a cup-
ful of vinegar, half an even teaspoonful of salt, and
half a cupful of water. Let it boil and add two beaten
eggs and a teaspoonful of peanut butter. Stir well and
when like cream remove from the fire.
This will keep several days.
Mayonnaise Dressing No. 2
Beat an egg thoroughly and add an even teaspoon-
ful of prepared mustard, a quarter of a teaspoonful of
salt, two tablespoonfuls of oil and four teaspoonfuls of
lemon juice. Stir well and cook in a double boiler
until like thick cream. When cold, just before using,
thin cream may be whipped in it.
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SALAD DRESSING
Mayonnaise Dressing No. 3
Take a cold shallow bowl and the yolk of an egg
that has been in the refrigerator. On the yolk drop
four drops of lemon juice and stir with a silver fork.
While stirring add, drop by drop, salad oil to the
amount of a cupful. When this begins to thicken, the
oil may be added more rapidly, stirring constantly
until very thick ; then add half a cupful of vinegar and
a teaspoonful of prepared mustard. Salt and pepper.
Dressing for Fruit No. i
Cook together one cupful of vinegar, one rounding
tablespoonful of sugar, pepper, half an even teaspoon-
ful of salt and butter the size of a walnut. When it
boils add two beaten eggs. Stir well and when it boils
again remove from the fire. When cold and ready to
serve add four tablespoonfuls of whipped cream.
Dressing for Fruit No. 2
Beat two eggs until very light, add five tablespoon-
fuls of thick cream, salt and pepper and a pinch of
dry mustard. Beat thoroughly and serve.
Sour Cream Dressing for Lettuce, Etc.
Beat together four tablespoonfuls of sour cream,
two heaping tablespoonfuls of sugar and three table-
spoonfuls of vinegar with a pinch of salt. Beat until
of the consistency of cream.
This is good with cucumbers, lettuce, etc.
Lemon Dressing for Lettuce, Etc.
Beat together thoroughly the juice of two or three
72
SALAD DRESSING
lemons, two rounding teaspoonfuls of sugar and a
tablespoonful each of vinegar and olive oil. Mix
thoroughly and serve.
Oil and Lemon Dressing
Beat separately the yolks and whites of two eggs.
Mix together two teaspoonfuls of olive oil and the
juice of half a lemon. Add this slowly to the yolks,
beating constantly. Salt and pepper to taste, and add
the beaten whites with a tablespoonful of sugar. Stir
thoroughly and add a cupful of whipped cream. Whip
all together until stiff and set it on the ice until ready
to serve.
Dressing for Meat Salad
Boil together half a teacupful of vinegar and a heap-
ing tablespoonful of sugar. Melt a rounding teaspoon-
ful of butter, add the same amount of flour, and stir
the vinegar into it gradually until thick and smooth.
Season with salt, pepper and half a teaspoonful of
mustard. Beat an egg thoroughly and stir it in the
boiling mixture with another teaspoonful of butter.
Remove in one minute.
Horse Radish Dressing for Meat
Take a cupful of chicken stock and thicken it with a
paste made by rubbing together a rounding teaspoon-
ful each of butter and flour. When hot add salt and
pepper, an even teaspoonful of prepared mustard and
two tablespoonfuls of lemon juice. Boil and stir in
half a cupful of cream and the well beaten yolk of an
73
SALAD DRESSING
egg. Turn down the fire and add three tablespoonfuls
of prepared horse radish, simmer a minute or two and
serve while hot.
Tomato and Onion Dressing for Meat
Melt a tablespoonful of butter and add the same
amount of flour and a rounding teaspoonful of chopped
onion. Pour into this a cupful of tomato pulp that
has been put through a sieve, salt and pepper to taste.
Serve very hot.
To Color Dressing Green
Take a small cupful of peas and add two or three
leaves of mint and lettuce, a branch of parsley and a
little spinach. When the peas are well cooked drain
and put the pulp through a sieve, and when it is dry
add a small quantity of mayonnaise.
Note
Uncooked mayonnaise made with oil should not be
prepared long before using, as the mixture may curdle.
Everything used should be cold and the oil dropped
slowly at first.
74
PUDDINGS
Our Pudding
Take half a pint of milk, milk and water, or water,
and bring to the boiling point. Remove it from the
fire and stir into it two-thirds of a cupful of grape-
nuts and half a cupful of seeded raisins, three table-
spoonfuls of sugar that has been mixed with a table-
spoonful of cornstarch, a pinch of salt, a quarter of
an even teaspoonful of grated nutmeg and the yolk of
one egg. Mix well and cook in a double boiler for
twenty minutes, or until like custard. Then turn it
into two pudding dishes and when cold heap on each
a portion of the white of the egg, beaten stiff with
two tablespoonfuls of sugar.
The egg may be omitted and any preferred sauce
may be used.
Banana and Lemon Pudding
Butter a deep baking dish and put into it a thick
layer of sliced bananas, half of a lemon sliced with the
rind left on, a heaping tablespoonful of brown sugar
and a sprinkling of ground cinnamon. Pour over this
a batter made by using a small cupful of flour sifted
with a rounding teaspoonful of baking pow-der,
butter the size of a marble, and a rounding tablespoon-
ful of brown sugar. Sprinkle brown sugar over the
top and bake for about ten minutes.
Banana Pudding
Take four large ripe bananas, slice them very thin
and press them through a sieve. Add a scant cupful
75
PUDDINGS
of cake or cookie crumbs, the beaten yolk of one egg,
half a cupful or less of finely chopped nuts and half a
cupful of cream (or milk) and a bit of butter. Sprinkle
over this grated nutmeg, and last put in lightly the
well beaten white of the egg. Bake in a greased pud-
ding dish in a moderate oven and serve with fruit
sauce, or cream and sugar.
Date Pudding
Take one well beaten egg, one scant cupful of sugar,
three rounding tablespoonfuls of flour in which has
been sifted one teaspoonful of baking powder, half
an even teaspoonful of salt, and a lump of butter
the size of a hickory nut. Stir thoroughly and add a
large cupful of chopped mixed dates and walnuts with
half a teaspoonful of vanilla. Mix well with a spoon-
ful of cream and bake slowly for fifteen or twenty
minutes. Serve with any preferred sauce.
Rhubarb Pudding
One and a half cupfuls of stewed and strained rhu-
barb placed in a stewpan, add half a teacupful of water
and let it come to a boil. Thicken with cornstarch,
and sugar to taste. Flavor with vanilla or lemon and
pour it into moulds to cool.
Serve with cream or any preferred sauce.
Prune Pudding
Heat two cupfuls of milk, moisten a heaping tea-
spoonful of cornstarch and stir it in smoothly. Remove
from the fire, add about half a cupful of sugar, or to
taste, a pinch of salt and two well beaten eggs. Stir
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PUDDINGS
thoroughly and put in a cupful of stewed prunes stoned
and cut in halves. Pour the mixture into a buttered
pudding dish and bake about fifteen minutes.
Serve with any preferred sauce.
Orange Pudding
Peel, slice and sweeten two oranges and arrange
them in two dishes. Beat the yolk of one egg and stir
with it two rounding teaspoonfuls of sugar and a
grating of nutmeg. Take two small cupfuls of milk
and bring it to the boiling point and thicken it with a
heaping tablespoonful of cornstarch. Add the beaten
yolk and stir it well. Cook for a few minutes and
pour it over the oranges. Beat the white of the egg
well, add a little sugar and heap it on top of the two
dishes.
Orange Cottage Pudding
Peel and slice two oranges and cover them with
half of a cupful or more of sugar, let it stand for half
an hour. Make a batter of one beaten egg, a scant
cupful of sugar, a large cupful of flour in which has
been sifted a heaping teaspoonful of baking powder, a
rounding tablespoonful of butter and half a cupful or
more of milk. Bake about twenty-five minutes in a
slow oven. Slice and arrange on the dishes a layer
of cake and then a layer of orange.
Serve with thick cream or any preferred sauce.
Steamed Cottage Pudding
Chop suet very fine to the amount of half a cupful,
mix with a rounding teaspoonful of butter, add a cup-
77
PUDDINGS
ful of seeded raisins (or mixed with currants), an
even teaspoonful of ground cinnamon, a pinch of
ground cloves, half of an even teaspoonful of salt,
and a cupful of sweet milk. Stir well and add two
tablespoonfuls of flour in which has been sifted a
teaspoonful of baking powder and a tiny pinch of
saleratus. Add flour enough to make a stiff batter,
and steam for three hours. Serve with any preferred
sauce.
Our Cottage Pudding
Make a plain cake. Cream together one-half cupful
of butter and one cupful of sugar. Sift a rounding
teaspoonful of baking powder with a large cupful of
flour, add the sugar mixture, two beaten eggs, a pinch
of salt, one-half cupful of milk or water, and a scant
teaspoonful of vanilla. Stir all together and add flour
to make a stiff batter. Bake in a greased pan.
Sauce. Take a saucepan, put in a teacupful of water
and let it boil. Stir in a rounding teaspoonful (or
less) of butter and half a cupful of sugar. Thicken
with a rounding teaspoonful of flour (mixed with the
sugar or with a little water so it will not form lumps).
Let it cook until it is like syrup, add a little vanilla
and pour over thick squares of the hot cake.
Cracker Pudding
Take two cupfuls of sweet milk and heat it to the
boiling point. Stir in two cupfuls of crushed crackers.
Beat an egg thoroughly and stir it in and flavor with
nutmeg or vanilla. Serve with fruit sauce.
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PUDDINGS
Almond Pudding
Chop into very small pieces half a cupful of blanched
almonds and mix with them a grated or finely chopped
apple, a heaping tablespoonful of sugar, an even tea-
spoonful of ground cinnamon, a pinch of salt and a
large cupful of soaked bread crumbs. Stir thoroughly
and add a well beaten egg. Bake in a greased pudding
dish for about twenty-five minutes. Serve with fruit
sauce.
Cocoanut Pudding
Take a cupful of fine bread crumbs and soak them
in two cupfuls of sweet milk. Beat the yolks of two
eggs and stir into them half a cupful of sugar and a
piece of butter the size of a hickory nut. Add a table-
spoonful of lemon juice and mix all thoroughly with
the soaked bread and a half cupful or less of finely
shredded cocoanut. Bake in individual pans until the
custard is well set.
Make a meringue by beating the whites of the eggs,
and add gradually a heaping tablespoonful of sugar.
Heap the meringue on the pudding and sprinkle with
cocoanut. Brown lightly and serve cold.
Chocolate Cocoanut Pudding
Take two cupfuls of sweet milk and a heaping tea-
spoonful of broken chocolate, heat to the boiling point.
Mix one heaping teaspoonful of cornstarch, half a cup-
ful of sugar and a rounding teaspoonful of powdered
cocoanut. Add this to the milk with a well beaten egg.
Stir until thick, and pour into two dishes. Serve cold
with cream or fruit sauce.
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PUDDINGS
Easy Cocoanut Custard
Add a well beaten egg to two cupfuls of milk, half a
cupful of sugar, a pinch of salt and half a teaspoonful
of vanilla. Stir well with two heaping tablespoonfuls
of shredded cocoanut. Bake in two small dishes and
serve with cream.
Pineapple Pudding (Or other fruit)
Take a small sponge cake and split it like layer
cake. Put the bottom piece in a greased pudding pan,
wet it and spread over it slices of pineapple, sprinkle
lightly with sugar, place on the wet top, cover closely
and bake slowly. Remove the cover and brown.
Any preferred fruit may be used. Serve with cream
or other sauce.
Apple-Bread Pudding
Grease a small baking dish and cover the bottom
thickly with bread crumbs, dot this with butter, add a
dash of salt ; next place a layer of sliced apples, sprinkle
thickly with sugar and cinnamon, or any preferred
spice; put on a top layer of bread crumbs, dot with
butter, add spice, salt and pepper and pour over this
half a cupful of hot water. Bake slowly and serve
with cream or fruit sauce.
Chocolate Pudding
Cream together a rounding teaspoonful of butter and
half a cupful of sugar. Sift together half a cupful of
flour and a rounding teaspoonful of baking powder.
Mix the ingredients together with one square of choco-
late, melted, half a cupful of milk and a well beaten
egg. Steam or bake in individual dishes.
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PUDDINGS
Indian Pudding
Heat two cupfuls of milk to the boiling point and
pour in slowly a cupful of cornmeal, stirring con-
stantly ; let it boil slowly. Remove from the fire and
add a cupful or more of rich milk, a well beaten egg,
half an even teaspoonful of salt, an even teaspoonful
of ground cinnamon, a rounding teaspoonful of butter
and a cupful of New Orleans molasses. Stir well and
pour the mixture into a greased pudding dish and bake
for an hour or longer. Serve with any preferred sauce.
Fruit Pudding
Sift together a cupful of flour, half an even teaspoon-
ful of salt, and a rounding teaspoonful of baking pow-
der. Chop into this a heaping teaspoonful of shorten-
ing and add a cupful of water. Stir and add flour or
water, making as stiff a dough as can be easily stirred.
Spread a layer of dough in a greased pudding dish,
then put in the layer of fruit, fresh, dried or canned,
and season to taste. Roll the pastry for top, or thin
it and pour over all. Bake slowly. Serve with sauce.
Rice Pudding
Take one-third of a cupful or more of well washed
rice (rub it thoroughly), put plenty of water in a
porcelain kettle and let it boil, then drop in the rice
a little at a time, keeping the water boiling. Cook for
five minutes or more, watching that it may not stick to
the kettle. Now pour it all into a sieve and hold it
under the cold water faucet. Each grain should be
separate from the others. Heat more \vater or milk
and add the rice as before. After it boils for about
81
PUDDINGS
five minutes put it in a double boiler and cook it
until tender and dry (rice will absorb about four times
its bulk in liquid). Add one cupful of milk, a table-
spoonful of currants, a dash of salt, and sugar to taste.
The beaten yolk of an egg may be stirred in and any
flavoring preferred. Serve cold with cream. (This
may be baked.)
Vegetable Plum Pudding
One-half cupful each of grated raw potato and car-
rot, half a cupful of sugar, one-quarter of a cupful of
finely chopped suet, an even teaspoonful of ground
cinnamon, half an even teaspoonful of allspice, one-
third of an even teaspoonful of salt. Take half a
cupful of flour and sift with it an even teaspoonful of
baking powder or half an even teaspoonful of saleratus
dissolved in a little water ; dredge in this half a cupful
of seeded raisins and mix all the ingredients together
thoroughly. Put the mixture into individual cups and
steam nearly three hours. Serve with hard sauce.
London Pudding
Take a well beaten egg, half a cupful of finely
chopped suet, a cupful of seeded raisins, a cupful of
sweet milk, an even teaspoonful of grated nutmeg,
half an even teaspoonful of salt. Sift a heaping tea-
spoonful of baking powder into a large cupful of flour,
mix all the ingredients and add flour to make a stiff
dough. Boil for two hours in two cloth bags, and
allow for swelling.
Hard sauce may be used.
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PUDDINGS
Spanish Pudding
Bring to the boiling point and sweeten half a pint
of rich milk. Take half a pound of sponge cake and
cover it with one-quarter of a pound of grated cocoa-
nut. Pour the milk over this and let it stand. When
it is well soaked, stir in one or two well beaten eggs.
Butter two pudding dishes and put an ounce or
more of preserved ginger in them, and pour in the
pudding. Steam for nearly two hours, and serve with
ginger syrup.
Snow Pudding
Mix a tablespoonful of cornstarch with a small cup-
ful of water and boil it ; remove and stir in the beaten
white of an egg. Make a custard of a small cupful of
milk, two heaping tablespoonfuls of sugar, a pinch of
salt and the yolk of the egg. Stir thoroughly and
cook in a double boiler. Place the snow in two dishes
and when cold cover it with the custard. Serve cold.
This custard may be used on fruit slices (bananas,
etc.).
Suet Pudding
Take half a cupful each of chopped suet, brown
sugar, currants and seeded raisins. Sift a large cupful
of flour, add half an even teaspoonful of saleratus that
has been dissolved in a little water. Mix all the
ingredients and add an even teaspoonful of allspice
and ground cinnamon, and a little ground cloves if
liked, half an even teaspoonful of salt and a beaten
egg. Pour in enough sour milk to make a stiff batter,
and steam in loose bags for two hours.
Serve with tart sauce.
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PUDDINGS
Southern Pudding
Take a large cupful of flour and sift it, add half an
even teaspoonful of baking soda that has been dissolved
in a little water. Mix together half a cupful of mo-
lasses, half a cupful of warm water, a cupful of
chopped raisins and nuts mixed, half of a nutmeg
grated, and the yolks of two eggs. Stir in the flour,
add more flour or water to make a stiff batter, and
steam two hours. Serve with hard sauce.
Montreal Pudding
Take a pudding dish, butter it and place seasoned
fruit and nuts in it, then cover it with a batter made
by creaming together a rounding tablespoonful of
butter and half a cupful of sugar, a cupful of flour in
which has been sifted a rounded teaspoonful of baking
powder, half a teaspoonful of salt and a beaten egg.
Stir thoroughly and pour it over the fruit. Steam it
half an hour or more, or bake for fifteen minutes.
Serve with fruit sauce.
Apple Dumplings
Make a dough as for biscuit, roll it out and cut it in
squares. Pare thinly and core tart apples and fill the
centers with sugar and spice. Wrap each securely
with a square of dough and lay them in a well but-
tered baking pan. Dot them over with butter and a
layer of sugar and spice. Pour a cupful of boiling
water in the pan and bake rather slowly for half an
hour, basting several times. Serve with cream or any
preferred sauce.
(Currants, rhubarb, etc., may be used for dump-
lings.)
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PUDDINGS
Apple Dumplings, Steamed
Sift together half a pint of flour, a rounding tea-
spoonful of baking powder and a pinch of salt. Add
enough sweet milk to make a stiff batter. Line deep
cups with this and fill the center with slices of sour
apples, seasoned with plenty of sugar and ground
cinnamon. Put more batter (or dough) on top, and
steam for about forty-five minutes.
Serve with cream and sugar.
Macaroni Pudding
Take half a cupful of macaroni that has been broken
in small pieces, put it in half a pint of milk and simmer
until tender. (A double boiler is best to use.)
Mix together half a cupful of sugar, a rounded
tablespoonful of butter and add the yolks of two well
beaten eggs, a teaspoonful of lemon juice and a bit of
the grated peeling. Beat the whites of the eggs stiffly
and stir them in just before putting the mixture in a
buttered pudding dish. Bake slowly, covering it if
necessary.
Sweet Potato Pudding
Peel and grate a small raw sweet potato, stir this in
half a pint of warm milk and boil for five minutes or
longer. Stir in a heaping teaspoonful of butter, half a
cupful of sugar, a little grated nutmeg, and after re-
moving it from the fire add slowly two well beaten
eggs, stirring the mixture at the same time. Turn it
into a greased pudding dish and bake moderately until
firm. Serve with any preferred sauce.
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PUDDINGS
Queen Bread Pudding
Take a cupful of bread crumbs and soak them in
two cupfuls of milk, add a beaten egg yolk, a rounded
teaspoonful of butter that has been creamed with a
heaping tablespoonful of sugar, a tablespoonful of tart
jelly, and a little lemon or vanilla. Bake this, and
when cool spread the top with the kind of jelly used,
and heap on top the well beaten white of the egg,
seasoned with sugar and flavoring.
Fruit sauce may be used, or cream.
Cornstarch Pudding
Put a large cupful or more of milk into a double
boiler; when hot add a heaping tablespoonful of sugar,
salt, a tablespoonful of cornstarch that has been dis-
solved in a little cold water, and the beaten whites of
two eggs. Stir all thoroughly, cook a few minutes
and pour into individual cups, rilling them a little
over half full. Let it cool. Serve with a custard made
by heating a cupful of milk, a tablespoonful of sugar
and the beaten egg yolks, stir until it thickens, and
flavor with a teaspoonful of vanilla. Let it cool a
little and pour over the cornstarch pudding.
86
PUDDING SAUCE
Simple Sauce No. i
Beat to a cream half a cupful or less of butter and
a cupful of powdered sugar. Cook in a pan with a
cupful or more of hot water, and flavor to taste.
Simple Sauce No. 2
Heat a cupful of water and add half a cupful of
sugar creamed with a rounded teaspoonful of butter
and a rounded teaspoonful of flour. Stir constantly
and flavor with nutmeg or vanilla.
Simple Sauce No. 3
Cream together three heaping tablespoonfuls of
powdered sugar and a heaping tablespoonful of butter
and add the well beaten white of an egg. Flavor to
taste.
King Sauce
Mix with a beaten egg a wineglassful of lemon or
other fruit juice and a rounded teaspoonful of sugar.
Put it in a pan and heat slowly, stirring constantly.
When thick and foamy, remove and serve at once.
(It must not boil.)
Easy Sauce
Cream together half a cupful of powdered sugar and
a rounding teaspoonful of butter, half a teaspoonful
of vanilla, and add slowly half a cupful of rich milk.
Put the mixture in a deep dish, set it in boiling water
and stir constantly until smooth, then serve.
87
PUDDING SAUCE
Custard Sauce
Take a gill of milk, a rounding tablespoonful of
sugar and an even teaspoonful of cornstarch. Add the
beaten yolk of one egg, flavor to taste and cook until
like thick cream.
Orange Sauce
Cream together two heaping tablespoonfuls of
sugar, one rounding tablespoonful of butter and a
rounding teaspoonful of flour. Beat until perfectly
smooth, and add the well beaten white of one egg.
Stir this into half a cupful of boiling water and when
like cream remove it from the fire and add the finely
chopped pieces of half an orange, from which the
seeds and rind have been taken. Then serve.
Foam Sauce
Take a rounding tablespoonful of butter and cream
it with two-thirds of a cupful of powdered sugar.
Flavor it with half a teaspoonful of vanilla and an
even tablespoonful of tart jelly or grape juice. Stir
all thoroughly and add one-quarter of a cupful of
boiling w r ater. Stir again and finish with the well
beaten white of an egg. Beat until light and foamy.
Serve at once.
Sugar Sauce
Mix a rounding teaspoonful of cornstarch with a
little water and make it free from lumps. Add it
slowly to a cupful of boiling water, stirring con-
stantly ; then put in a cupful of sugar and a scant
teaspoonful of flavoring. Add a well beaten egg, or
either the white or yolk. Serve at once.
PUDDING SAUCE
Nut Sauce
Take half a cupful of brown sugar and cream with
it a piece of butter the size of an egg. Add half a
teaspoonful of lemon or vanilla and a tablespoonful
of hot water. Stir in a heaping tablespoonful of
chopped nuts and the well beaten white of an egg.
Plain Sauce
Cream together a rounding teaspoonful of butter,
a rounding tablespoonful of flour and two-thirds of a
cupful of sugar. Put this into two cupfuls of boiling
water, add any preferred flavor and let it boil a few
minutes, stirring constantly.
Fruit Sauce
Take a cupful of hot water and add a cupful or less
of the juice from any canned fruit. Sweeten to taste
and put in a small piece of butter with a little spice,
boil slowly a few minutes, and serve hot.
Maple Sugar Sauce
Break into small pieces as much sugar as desired,
add half a cupful or more of boiling water, cook until it
threads and stir into it a heaping tablespoonful of
chopped nuts.
Chocolate Sauce
Make a paste by rubbing together two heaping
tablespoonfuls of grated sweet chocolate and three
tablespoonfuls of thick cream. Put it in a double
boiler with a cupful of boiling water, stir it well and
cook for ten or more minutes, then flavor. Serve
cold and beat it before serving.
89
CAKES
In baking cake the oven should be kept at an even
heat. For light, thin cakes a hot oven is used. After
the cake begins to rise it should not be moved.
For fruit cakes and other heavy, dark cakes the
oven should be moderately hot. Thick cakes are baked
in pans lined with buttered paper.
Molasses Cake
Stir a tablespoonful of melted butter into two-
thirds of a cupful of molasses with half a cupful of
sugar and a well beaten egg. Dissolve half an even
teaspoonful of saleratus in a tablespoonful of hot
water. Stir the ingredients thoroughly and pour in
two-thirds of a cupful of (liquid) coffee, and add about
one and one-half cupfuls of flour. Bake in a loaf tin.
Air Cake
Cream together a cupful of sugar and a rounding
tablespoonful of butter. Add a well beaten egg and a
cupful of sweet milk. Sift a large cupful of flour
with a rounding teaspoonful of baking powder and a
little salt. Mix well and add a little flour if necessary
for a medium stiff batter.
Spice Cake
Cream together a cupful of brown sugar and a round-
ing tablespoonful of butter and tried-out suet mixed.
Add half an even teaspoonful of salt, an even tea-
spoonful each of ground cinnamon and grated nut-
meg, half an even teaspoonful each of ground cloves,
90
C A K E S
allspice and mace. Pour in half a cupful of black
coffee and half a cupful of rich milk. Sift together
one and a half cupfuls of flour and two rounding tea-
spoonfuls of baking powder. Stir into the flour half a
cupful of seeded raisins, and mix all the ingredients
together. (May be made in layers.)
Spiced Cake (Without Eggs)
Cream together a cupful of brown sugar and half a
cupful of butter. Sift together a cupful of flour and
an even teaspoonful each of ground cinnamon and
allspice. Add to the flour half a cupful or more of
seeded raisins or currants and a pinch of salt. Mix
all of the ingredients together and add a cupful of
sour milk. Dissolve an even teaspoonful of saleratus
in a tablespoonful of hot water and beat all thor-
oughly, adding more flour if necessary for a stiff
batter. Bake in a loaf.
Marble Cake
Light Part: Cream together half a cupful of sugar
and a heaping teaspoonful of butter. Add half a
cupful of milk and the beaten whites of two eggs.
Sift a rounding teaspoonful of baking powder with a
large cupful of flour. Stir all well, adding flour or
milk if necessary.
Dark Part: Cream together half a cupful of brown
sugar and a rounding teaspoonful of butter. Add one-
quarter of a cupful each of molasses and milk, an
even teaspoonful each of ground cinnamon and grated
nutmeg, and half an even teaspoonful of allspice.
91
CAKES
Prepare the flour as for the light part, adding half an
even teaspoonful of saleratus dissolved in the beaten
yolks of the eggs. Stir well together.
Grease a cake pan and put in spoonfuls of each
color alternately. Bake in a moderate oven, covering
for about ten minutes, that it may not brown too
quickly.
Devil's Cake in Layers
Mix one-quarter of a cupful each of grated choco-
late, brown sugar and milk ; put in a saucepan and
boil until like thick cream. Cream together a cupful
of brown sugar and a rounding teaspoonful of butter.
Add a small cupful of milk and one or two well beaten
eggs. Flavor with lemon or vanilla. Now stir in the
cold boiled ingredients and beat all thoroughly. Take
half a pint of flour and sift it with a heaping teaspoon-
ful of baking powder ; add a little milk if the batter
is too stiff. It should be quite stiff and beaten until
very smooth.
Bake in thin layers and when cool put together with
chocolate or other dark filling.
Fruit Cake
Cream together a cupful of sugar and half a cupful
of butter. Add the well beaten yolks of three eggs.
Mix together a quarter of a pound each of chopped
seeded raisins, finely chopped citron and dried cur-
rants (well washed). Sift a half pint of flour with a
heaping teaspoonful of baking powder. Dredge the
fruit in this and season with half an even teaspoonful
of ground nutmeg, an even teaspoonful of ground
92
C A K E S
cinnamon and a pinch of salt. Now stir all together
and add the well beaten whites of the eggs. Bake in
a moderate oven.
Plain Layer Cake
Cream together a cupful of sugar and half a cupful
of butter. Add the beaten yolks of two eggs, a small
cupful of sweet milk, or water, and one and one-half
cupfuls of flour sifted with a rounding teaspoonful of
baking powder and a pinch of salt. Stir well and put
in the beaten whites last. Bake slowly in layer pans.
White Layer Cake
Cream together one-third of a cupful of butter and
a large cupful of powdered sugar. Add a small cupful
of milk and a scant teaspoonful of lemon or vanilla,
with a pinch of salt. Sift with a cupful of flour a
rounding teaspoonful of baking powder. Stir all to-
gether and beat until smooth. Add the well beaten
whites of four or five eggs and flour enough to make
a stiff batter.
Bake in greased layer tins and when cold put to-
gether with any preferred filling.
Cream Layer Cake
Cream together a rounding tablespoonful of butter
with one and one-half cupfuls of sugar, add a cupful
of sweet cream, two well beaten eggs and two cupfuls
of flour sifted with two teaspoonfuls of baking powder.
Bake in three layers.
93
CAKES
Pork Cake
Mince half a pound of fat salt pork, pour over it
half a cupful of boiling water, add half a pint each of
brown sugar and New Orleans molasses. Stir in half
a pound each of chopped seeded raisins and chopped
stoned dates, a heaping teaspoonful of finely shaved
citron, an even teaspoonful of ground cinnamon, half
an even teaspoonful of grated nutmeg, allspice and
cloves. Sift a large cupful of flour, add half an even
teaspoonful of saleratus that has been dissolved in a
little water, and a pinch of salt. Stir until smooth,
adding sifted flour to make a stiff batter. Bake in a
loaf.
Ribbon Cake
Take two cupfuls of sugar, half a cupful of butter
and cream them together. Add a small cupful of milk
and three beaten eggs. Stir in two cupfuls of flour
sifted with two teaspoonfuls of baking powder. Make
three portions of the mixture. To one portion add
fruit juice (cherry is good for coloring) ; to another
add one tablespoonful of dark molasses, raisins, cur-
rants, spices, etc.
Bake in three greased layer tins and put together
with any preferred rilling.
White Fruit Cake
Cream together half a cupful of butter and a cupful
of sugar and half a cupful of sweet milk. Sift together
a heaping cupful of flour and a rounding teaspoonful
of baking powder. Take half a pound each of chopped
figs, seeded raisins and blanched almonds. Stir the
94
C A K E S
fruit into the flour and mix all the ingredients together
thoroughly. Add a spoonful of grated cocoanut and a
little finely shaved citron. Beat the whites of five
eggs and stir them in last, with a pinch of salt.
Bake in a loaf pan for nearly two hours.
Small Fruit Cake
Cream together a cupful of brown sugar and half a
cupful of butter. Add two well beaten eggs, two-
thirds of a cupful of sour cream, an even teaspoonful
of ground cinnamon, half an even teaspoonful each of
grated nutmeg and ground cloves (allspice may be
used instead of cloves). Put in an even teaspoonful
of saleratus that has been dissolved in a little water.
Take a cupful of seeded raisins, cut them in two,
and mix them in the flour with half a cupful of broken
walnut meats and a teaspoonful of shaved citron.
Beat all the ingredients until very smooth and bake
slowly in a loaf pan.
Economy Cake
Cream together a cupful of sugar and half a cupful
of shortening composed of bacon drippings and tried-
out suet. Add the well beaten yolk of an egg and a
pinch of salt. Sift a cupful of flour with two rounding
teaspoonfuls of baking powder. Stir all together and
pour in a small cupful of milk, or milk and water,
adding any preferred flavoring, and flour enough to
make a good batter. Stir until very smooth.
Beat the egg white until very stiff, add sugar and
flavoring, and use it to frost the cold cake.
95
CAKES
Plain Jelly Cake
Cream together a heaping cupful of powdered sugar
and half a cupful of butter. Sift a heaping cupful of
flour with a rounding teaspoonful of baking powder
and a dash of salt. Add the well beaten yolks of three
eggs and beat all the ingredients together until very
smooth. Beat the whites of the eggs until very stiff
and stir them in lightly the last thing before baking.
Bake in greased layer tins and when cold put together
with jelly.
Lemon Cake
Cream together a cupful of sugar and half a cupful
of shortening. Sift a large cupful of flour, add an even
teaspoonful of saleratus that has been dissolved, and a
dash of salt. Stir all together and pour in half a
cupful of sour milk, a tablespoonful of lemon juice and
a bit of grated rind. Beat the yolks of two eggs and
the white of one ; stir all together thoroughly, adding
flour if necessary. Bake slowly.
The top may be frosted with the remaining white
of the eggs.
Currant Cake
Sift together two cupfuls of flour and a heaping
teaspoonful of baking powder, with a pinch of salt.
Cream together half a cupful of sugar and the same
amount of shortening. Take a small cupful of cur-
rants that have been washed and dried, stir them in
the flour, then stir all the ingredients together with
two well beaten eggs and half a cupful of sweet milk
(or more, if too stiff). Bake in greased tart shell
pans rather than muffin pans.
96
CAKES
Chocolate Sponge Cake
Sift together a large cupful of flour and a teaspoon-
ful of baking powder with half an even teaspoonful
of salt, an even teaspoonful of grated nutmeg and a
teaspoonful of orange juice. Add a square of choco-
late, melted, and two well beaten eggs. Stir thor-
oughly and pour in half a cupful of boiling water.
Beat all together until smooth.
Cream Sponge Cake
Beat thoroughly the yolks of two eggs and add a
cupful of sugar and a pinch of salt.
Sift together a cupful of flower with a rounding
teaspoonful of baking powder. Mix all the ingredients,
pour in half a cupful of sweet cream and stir in lightly
the well beaten whites of the eggs. Add a little flour
if necessary.
Sponge Cake
Beat the yolks of two eggs until very light and add
a cupful of sugar. Sift a cupful of flour with a tea-
spoonful of baking powder. Add the stiffly beaten
whites of the eggs to the yolks and sugar, stir in the
flour with a pinch of salt, and last of all half a cupful
of boiling water, stirring at the time.
Pineapple Cake
Cream half a cupful of butter and a large cupful of
confectioners' sugar, add a cupful of minced pineapple
and two well beaten eggs. Sift together a cupful of
flour and a rounding teaspoonful of baking powder.
Mix all the ingredients and pour in half a cupful of
milk. Make a thick batter, adding the necessary flour.
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CAKES
Chocolate Cake No. i
Cook together one-half cupful each of grated choco-
late, milk and sugar with the yolk of an egg. Boil
until thick and flavor with vanilla. Let it cool.
Cream together half a cupful each of butter and
sugar, add a gill of sour milk, two cupfuls of flour, two
beaten eggs and an even teaspoonful of saleratus dis-
solved in a little hot water. Stir the boiled mixture
into the batter and bake in layers. Put the cake
together with a white filling.
Chocolate Cake No. 2
Cream together a cupful of sugar and a piece of
butter the size of an egg. Add three well beaten
eggs, a heaping tablespoonful of grated chocolate and
a cupful of milk. Beat thoroughly and stir in a cupful
of flour that has been sifted with a rounding teaspoon-
ful of baking powder, a pinch of salt, and flavoring.
Add flour if necessary and beat until very smooth.
Bake in a medium oven.
Jelly Roll
Sift together a cupful of flour and a rounding tea-
spoonful of baking powder. Take a cupful of sugar
and cream it with a rounding teaspoonful of butter.
Add two well beaten eggs (the whites beaten sepa-
rately and added last), a pinch of salt, an even tea-
spoonful of lemon juice and a spoonful or two of
water.
Beat thoroughly and when smooth bake in a thin
layer in a long square-cornered pan. Grease the pan
and sprinkle it with a little flour. Turn out the cake
98
CAKES
on a napkin, spread it with jelly while still warm, and
roll.
Eggless Cake
Cream together a cupful of granulated sugar and
half a cupful of butter. Add a cupful of sour milk,
half a cupful of cocoa (dry), an even teaspoonful of
saleratus dissolved in hot water, a pinch of salt, and
flavoring. Mix with enough sifted flour to make a
stiff batter.
Puff Cake
Cream together half a cupful of butter and a cupful
of sugar. Sift together a cupful of flour, a heaping
teaspoonful of baking powder and a third of a cupful
of cornstarch, adding flavoring and a pinch of salt.
Stir all the ingredients together and add the stiffly
beaten whites of five eggs. Bake in a slow oven.
Do not open the oven for fifteen minutes, and then
carefully, without jarring the cake.
Luncheon Cake
Dissolve half an even teaspoonful of saleratus in a
little hot water, stir it in a cupful of molasses with a
rounding teaspoonful of ground cinnamon, a table-
spoonful of melted butter, a pinch of salt and a spoon-
ful of tart fruit juice. Pour in half a cupful of water
and stir in a well beaten egg. Add sifted flour enough
for a soft batter and bake slowly. Serve warm.
Shortcake (Fruit)
Cream together half a cupful each of butter and
sugar, add a well beaten egg, a cupful of sweet milk
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634319
CAKES
and a cupful of flour into which has been sifted a
rounding teaspoonful of baking powder and a pinch of
salt. Use more or less flour to make a soft batter.
Bake in layer tins in a hot oven. Spread mashed and
sugared fruit between the layers and whole berries or
fruit slices on top.
Orange Shortcake
Sift together a large cupful of flour, a rounding
teaspoonful of baking powder and a pinch of salt.
Mix with a piece of butter the size of a walnut. (Cut
it into the flour.) Add milk enough to make a dough
that will roll out. Bake in one piece and split it open,
spread it with butter, then with small pieces of orange,
sweetened to taste. Cover with a meringue or soft
custard. Other fruit may be used.
Strawberry Shortcake
Take a rich sponge cake and slice; spread with
whole berries and sweeten with sugar. Make as many
layers as desired, and cover all with mashed straw-
berry sauce.
Steamed Shortcake
Take a large cupful of flour and sift with a rounding
teaspoonful of baking powder. Cut into it a piece of
butter the size of a walnut, a pinch of salt and enough
sweet milk to make a dough to roll out. Line a small
round pudding dish, sprinkle on this a thick layer of
blueberries, and sugar to taste. Put on the second
crust and more berries, then the top. Steam nearly
tw r o hours, and serve with hard sauce.
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CAKE FILLING
Coffee Filling No. i
Boil a cupful of sugar with half a cupful of strong
coffee. When like syrup let it cool. Then beat into
it a large half cupful of thick cream and the well
beaten yolk of an egg.
Coffee Filling No. 2
Take a cupful of powdered sugar and cream it with
a rounding teaspoonful of butter. Add a teaspoonful
of vanilla, a tablespoonful of cocoa and four table-
spoonfuls of strong coffee.
Cocoanut Filling
Beat the whites of two eggs until very stiff, then
beat in a little sugar gradually (as when making
frosting) and spread it on the cake, then sprinkle with
shredded cocoanut. Finish the top in the same way
but with more cocoanut.
Plum Filling
Boil a large cupful of sugar with half a cupful of
water. Beat until very stiff the white of an egg, and,
still beating, pour in the syrup. When thick enough
add pecans, figs and raisins (all well chopped) to the
amount of a small cupful.
Caramel Filling No. i
Boil a cupful of sugar with half a cupful of water.
Dip into it with a fork and when it forms a thread
101
CAKE FILLING
beat into it gradually the very stiffly beaten white of
an egg (or two). When cool flavor with vanilla and
two tablespoonfuls of caramel syrup.
Caramel Filling No. 2
Boil together a cupful of brown sugar, half a cupful
of milk, with an even teaspoonful of butter (or cream
without the butter). Try a drop in cold water, and
when it thickens remove from the fire and stir in a
teaspoonful of flavoring.
Caramel Filling No. 3
Boil a cupful of sugar and a cupful of sour cream
until like syrup. Remove from the fire and beat until
cool, adding flavoring.
Maple Filling
Boil half a cupful of maple syrup, or melt maple
sugar in half a cupful of hot water. Beat very stiff
the white of an egg, add a pinch of salt and pour in
the syrup, beating continually. Let it cool before
spreading it on the cake.
Puff Filling
Make a paste of a heaping teaspoonful of cornstarch
and a little milk. Beat the whites of two eggs, adding
gradually half a cupful of granulated sugar. Heat a
pint of milk or less with a piece of butter the size of
a hazelnut; add a pinch of salt. Stir into this the
paste, taking care to keep it from lumps. Still stirring,
pour in the beaten whites and a little flavoring. Add
a little sugar to taste, and when thick remove from the
fire.
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CAKE FILLING
Pineapple Filling
Heat a small cupful of juice from fresh or canned
pineapple. Mix a teaspoonful of cornstarch with half
a cupful of confectioners' sugar and add it to the
juice. When thick remove it from the fire and let it
cool a little, then fill the cake.
Cream Filling No. i
Heat three gills of milk, adding a pinch each of
salt and saleratus. Beat an egg and stir into it half a
cupful of sugar and two heaping tablespoonfuls of
flour. Stir well and add gradually the hot milk. Put
in a teaspoonful of lemon juice and return it to the
fire; stir well and remove it when it is thick enough.
Cream Filling No. 2
Melt a heaping tablespoonful of butter, stir into it a
small cupful of powdered sugar, one-third of a cupful
of thick cream and half a teaspoonful of vanilla. Stir
thoroughly and add more sugar to taste.
Cream Filling No. 3
Boil one and one-half cupfuls of granulated sugar
with two-thirds of a cupful of water. When cooked
to a syrup pour on to the stiffly beaten white of an
egg, beating constantly. Flavor.
Nut Cream Filling
Take a large cupful of cream, a rounding teaspoon-
ful of sugar, a pinch of salt, the beaten yolk of an
egg; heat, and thicken with a little moistened corn-
starch. Add half a cupful of chopped nuts and
flavoring.
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CAKE FILLING
Fruit Cream Filling
Whip a large cupful of cream, sweeten and flavor it
to taste. Mix with finely chopped orange, or any
preferred fruit.
This must be served at once.
Fruit Filling
The well beaten white of an egg, sweetened and
flavored. Mix in finely chopped fruit.
The same recipe is good with nuts instead of fruit.
Banana Filling
Mash a banana and stir in powdered sugar until it
is smooth like cream. Spread it on when the cake is
nearly cold.
Apple Filling
Well cooked apple sauce beaten until smooth with
the stiffly beaten white of an egg. Add sugar to taste
and lemon juice for flavoring.
Gold Filling
Heat a cupful of brown sugar and half a cupful of
water. Add a spoonful of orange juice and the grated
rind of half an orange. Boil all together and when
like syrup remove from the fire and stir in slowly the
beaten yolk of an egg.
Chocolate Filling No. i
Maple syrup mixed with grated chocolate and well
beaten. Flavor with grated nutmeg.
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CAKE FILLING
Chocolate Filling No. 2
Mix the well beaten white of an egg with a cupful
of powdered sugar. Stir in two heaping tablespoon-
fuls of grated chocolate. Beat thoroughly.
Chocolate-Cinnamon Filling
Take a heaping tablespoonful of grated chocolate,
half an even teaspoonful of ground cinnamon and a
small cupful of powdered sugar. Mix thoroughly,
adding milk slowly until thin enough to spread on
the cake.
Lemon Filling
Beat the whites of two eggs quite stiff, adding sugar
as desired. Stir in the grated rind of a lemon, and the
juice. If too thin add more sugar. Do not cook, but
spread it between the cake layers.
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PIE
Pie Crust No. i
Take two heaping tablespoonfuls of shortening, have
it ice cold; cut it in bits and mix with two cupfuls of
flour and a pinch of salt. Add ice water as needed,
roll it out and sprinkle over it a spoonful of flour sifted
with half a teaspoonful of baking powder ; roll lightly.
Pie Crust No. 2
Rich pie crust may be made by cutting a cupful of
butter (or half butter and half of other shortening)
into two cupfuls of flour in which has been sifted a
teaspoonful of baking powder and a pinch of salt.
Mix with half a cupful of ice water.
Under Crust
Shells for tarts or pies may be made by turning the
pan upside down and laying the crust neatly over the
outside, if preferred. All the ingredients for pie crust
should be very cold; put together lightly and handle
as little as possible.
Four heaping tablespoonfuls of flour, a pinch of
salt, half an even teaspoonful of baking powder sifted
with the flour. Cut in small bits a heaping table-
spoonful of shortening, mix it with the flour, and add
enough cold water to make the crust of the right
consistency.
In making juicy fruit pies mix a spoonful of flour
with the sugar used in sweetening.
1 06
PIE
Puff-paste
Take equal amounts of flour and shortening. Sift
the flour twice, use a silver knife to stir in a little
ice water, rub the rolling pin with flour and roll out
the paste. Dot it with one-fourth of the amount of
shortening, sprinkle lightly with flour enough to keep
the materials from sticking. Roll, and dot with short-
ening. Repeat. Brush the paste with the white of an
egg, each time the shortening is placed upon it, and
handle all very lightly.
Custard Pie
Beat thoroughly the yolks of two or three eggs,
add half a cupful of sugar, a pinch of salt and a tea-
spoonful of flavoring. Heat two small cupfuls of
milk to the boiling point and stir this mixture in
slowly. If a dough crust is used, brush it over with a
little of the egg white, or pour the custard into a
baked crust and put in the oven until the custard is
stiff and a little brown.
(Before putting the pie in the oven, cinnamon or
nutmeg may be sprinkled over the top. A meringue
may be made of the egg whites and heaped on top, or
not, as preferred.)
Brown Custard Pie
Melt together two cupfuls of brown sugar, half a
cupful of water and half a cupful of butter. Let it
boil a minute and pour in half a cupful of rich milk.
Now stir in the well beaten yolks of three eggs and a
teaspoonful of fruit juice. Pour the mixture into a
107
PIE
ready baked crust and sprinkle the top with grated
nutmeg.
Bake until the custard is firm.
Rhubarb Pie
Take a cupful of rhubarb that has been peeled and
cut in small pieces, add a half cupful of water and
let it stew for a short time. Put in a cupful of sugar
in which a large spoonful of flour has been mixed, a
well beaten egg, a pinch of salt and a teaspoonful of
lemon juice.
Bake with two crusts; perforate the top crust in a
fancy pattern.
Pumpkin Pie No. i
Take a cupful of stewed pumpkin and put it through
a sieve ; add half a cupful of sugar, two well beaten
eggs, half a nutmeg, grated, half of an even teaspoon-
ful of mace and a pinch of salt. Mix thoroughly and
add two cupfuls of rich milk. Bake until firm and
brown.
Pumpkin Pie No. 2
Take a large cupful of stewed pumpkin, half a cupful
of thin cream, two well beaten eggs, half a cupful of
sugar in which has been stirred a heaping teaspoonful
of flour, a pinch of salt, a pinch of saleratus and half
a teaspoonful each of ginger, allspice and ground
cinnamon. A little milk may be added.
"Mammy's" Pumpkin Pie
Take a large cupful of stewed pumpkin and half a
cupful of dark molasses, beat it well and pour in a
108
PIE
small cupful of cream. Add a well beaten egg, an
even teaspoonful of ginger, a pinch each of salt and
saleratus (dissolved), and half an even teaspoonful of
ground cinnamon. Pour into a baked crust and bake
until firm and a rich brown.
Cocoanut Pie
Put into a double boiler half a pint of sweet milk.
Make a paste of a heaping tablespoonful of sugar, a
heaping teaspoonful of cornstarch and a little milk
or water. Stir this smoothly into the hot milk and
add the well beaten yolks of two eggs. When thick
stir in quarter of a box of cocoanut, remove it from
the fire and stir in lightly the well beaten whites of
the eggs, and a teaspoonful of flavoring. Pour the
mixture into a baked crust and put in the oven until
firm.
Potato Cocoanut Pie
Take half a pint of milk and put in one-quarter of a
cupful of cocoanut to soak. Take half a cupful of
mashed potatoes and mix with two well beaten egg
yolks. Add a rounding teaspoonful of chopped butter,
the same amount of sugar, and a pinch of salt. Stir
thoroughly and add the milk, and bake.
Make a meringue of the well beaten egg whites,
adding sugar and flavoring to taste, spread it on the
pie, and brown. Shredded cocoanut may be sprinkled
onto the meringue.
Banana Pie
Take a baked under crust and place sliced bananas
in the bottom. Make a custard by stirring together
109
PIE
two-thirds of a cupful of sugar, the well beaten yolk
of an egg, a heaping teaspoonful of butter, a dash of
salt and a little flavoring. Cook in half a pint of
boiling water until thick and when cool pour it over
the bananas. Make a meringue of the whites for the
top, and brown slightly in the oven, or not, as pre-
ferred.
Lemon Pie
Cook together a rounding tablespoonful of butter,
the juice and grated rind of one lemon, a well beaten
egg, a cupful of sugar in which a heaping tablespoon-
ful of flour or cornstarch has been stirred, and a
cupful of water. Let it boil and when thick pour the
mixture into a (fresh or baked) crust, bake, and add
a meringue or frosting on top ; return to the oven and
brown slightly.
Lemon Cream Pie No. i
Beat the yolks of four eggs and the whites of two,
add two-thirds of a cupful of granulated sugar and a
cupful of cream. Stir well and add the juice and
grated rind of one lemon. Pour this into an uncooked
crust of rich paste.
Bake about twenty minutes.
Beat the remaining whites, adding sugar to taste,
spread this on the pie and brown lightly.
Lemon Cream Pie No. 2
Cream a tablespoonful of butter with a cupful of
sugar. Dissolve a heaping tablespoonful of cornstarch
in a little cold water. Stir over the fire until smooth,
no
PIE
then add the butter and sugar. Mix well and then
remove from the fire. When it is cool add the juice
and grated rind of one large lemon and a well beaten
egg. Line a pie plate with good pastry, pour in the
mixture and bake. When done cover with a meringue,
return to the oven and brown. Cool slowly.
Cream Pie
Heat enough milk to fill the pie tin. Beat together
three rounding tablespoonfuls of sugar, the yolks of
three eggs and three spoonfuls of water. Stir until
smooth. Remove from the fire and add a rounding
teaspoonful of butter, and vanilla flavoring. Pour
this into a baked crust and bake. Beat and sweeten
the egg whites, flavor, spread on top of the pie, and
brown.
Chocolate Pie
Add dissolved chocolate to the recipe for either
custard or cream pie, and omit any other flavoring.
Cherry Cream Pie
Mix thoroughly half a cupful of sugar and a heaping
teaspoonful of cornstarch. Stir into this the well
beaten yolks of two eggs and the pitted cherries; whip
in the well beaten whites and put the mixture in an
under crust and bake.
Apricot Pie
In a ready baked crust place a thick layer of canned
apricots, sprinkle over with almonds and a cup of
sugar. Bake and serve with a meringue.
Ill
PIE
Raspberry Pie
Put an under crust of puff paste in a pie dish, and
fill the dish nearly full with raspberries. Sweeten to
taste with granulated sugar, place on the upper crust
and pinch securely at the edges.
A little flour sprinkled on the berries before adding
the top crust is useful to prevent the juice from run-
ning. Bake until the crust is well done.
This may be made into a cream pie by taking a tea-
spoonful of cornstarch, wetting it with cold milk and
sweetening with a heaping tablespoonful of sugar.
Mix this with a cupful of milk, beat and cook. When
cool stir in the beaten whites of one or two eggs. Pour
this on top of the sections of pie when ready to serve,
or lift the top crust and pour it on the berries, and
sprinkle the top crust with powdered sugar.
Nut Pie
Mix thoroughly a cupful of sugar and a rounding
tablespoonful of flour. Add the beaten yolks of two
or three eggs and a cupful of milk. Boil this mixture,
stirring until it thickens. When cool add a small
cupful of chopped walnuts and any preferred flavor.
Bake with an under crust and serve with a meringue
made from the beaten whites of the eggs.
Currant Pie
Mix together a small cupful of currants, half a
cupful (or more) of sugar, an even teaspoonful of
ground cinnamon or other spice, and a beaten egg.
Bake slowly with two crusts.
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PIE
Mock Cherry Pie
Take a cupful of cranberries, half a cupful of seeded
raisins, and pour over them half a cupful of hot water.
Take a cupful of sugar and stir into it a rounding
teaspoonful of flour and cream, with a rounding tea-
spoonful of butter. Mix all the ingredients thoroughly
and flavor with vanilla. Bake between two crusts for
about twenty minutes.
Grape Pie
Take ripe Concord grapes, wash them, and fill a pie
plate that has been lined with paste. Use half a
cupful of sugar to a cupful of grapes. Put on an upper
crust and bake. Powder with sugar.
Mince Pie
Boil two pounds of beef and add salt when nearly
done ; let it cool in the liquor. Skim off the fat, chop
the meat thoroughly, and add twice the amount of
chopped tart apples. Add the fat and enough of the
liquor to mix well. Put in a pound of seeded raisins
cut in half, a pound of well washed currants, half a
pound of citron cut in tiny pieces, a tablespoonful
each of ground cloves and allspice, two tablespoonfuls
of ground cinnamon, a tablespoonful of mace, one of
salt, one of grated nutmeg; mix thoroughly and
sweeten with about two and one-half pounds of brown
sugar. Stir into it a pint of boiled cider. Heat all
and seal in fruit jars.
When used, thin with fruit juice and bake with two
crusts.
PIE
Green Tomato Pie
Take a piepan and line it with a rich puff paste.
Slice green tomatoes and arrange them on the paste
in a thick even layer, the slices overlapping. Take a
cupful of sugar and sprinkle it over the tomatoes, and
about an even teaspoonful each of grated nutmeg and
ground cinnamon. Dot it all over with small bits of
butter, pour over all two tablespoonfuls of cider
vinegar, and sprinkle flour over all before adding the
top crust.
Carrot Pie
Put a large cupful of stewed carrots through a
coarse sieve and add a cupful of hot milk, half a cup-
ful of sugar, a pinch of salt, half an even teaspoonful
of ginger, an even teaspoonful of ground cinnamon,
half an even teaspoonful of allspice and mix thor-
oughly with a well beaten egg
Bake with one crust.
Apple Cream Pie
Make an under crust of pastry and leave a high rim
around the edge of the pan. Stew three tart apples,
put them through a sieve and add butter the size of a
large walnut. The yolks of two or three eggs beaten
with half a cupful of sugar (or more), a tablespoonful
of lemon juice, a bit of the rind may be used also.
Stir all together thoroughly. Add the stiffly beaten
egg whites, pour into the crust and bake.
Whipped cream may be used when serving, or a
meringue of egg whites.
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MISCELLANEOUS DESSERTS
Cookies No. i
Sift a large cupful of flour. Add a pinch of salt,
a heaping tablespoonful of butter cut into small bits.
Dissolve an even teaspoonful of saleratus in a little
water and stir it into a cupful of sour cream. Mix all
the ingredients together with flour enough for a soft
dough. Roll out and sprinkle with granulated sugar;
run the roller over this, cut out in any desired pattern
and bake.
Cookies No. 2
Cream together half a cupful of butter, a teaspoonful
of lard and a cupful of sugar. Sift a cupful of flour
with two rounding teaspoonfuls of baking powder, and
add a pinch of salt. Stir all the ingredients together
with a cupful of sweet milk and enough flour to make
the dough of the consistency to roll out.
Sugar may be sprinkled over the dough before cut-
ting out.
Cookies No. 3
One cupful of powdered sugar, half a cupful of
chopped almonds, an even teaspoonful of ground cinna-
mon, an even tablespoonful of grated bitter chocolate
and the whites of two eggs. Beat all together thor-
oughly and add a pinch of salt. Drop with a spoon on
buttered paper, and bake slowly.
MISCELLANEOUS DESSERTS
Cookies No. 4
Cream together a cupful of sugar and a lump of
butter the size of an egg ; two eggs, well beaten. Sift
together two cupfuls of flour and a heaping teaspoon-
ful of baking powder ; add a pinch of salt.
Well washed currants dredged in flour may be
added, or chopped nuts.
Combine the ingredients and add sweet milk enough
to make a dough that will roll out; cut it in any
desired pattern and bake.
(Spice or flavoring may be used instead of the cur-
rants.)
Oatmeal Cookies
Cream together half a cupful each of sugar and
shortening. Sift together a cupful of flour and a round-
ing teaspoonful of baking powder. Take a cupful of
dry oatmeal, half a cupful each of chopped nuts and
seeded raisins. Mix all together and add half an even
teaspoonful of salt and water enough to make a stiff
dough. Drop with a spoon on buttered tins and spread
it out thin.
Ginger Cookies
One small cupful of shortening, one cupful of dark
molasses, one cupful of water, an even teaspoonful
each of ginger, dissolved saleratus, salt and cinnamon.
Add flour enough to make a dough that may be rolled
out thin.
Ginger Snaps No. i
Cream together a cupful of sugar and a cupful of
shortening (butter and lard) ; add a cupful of dark
116
MISCELLANEOUS DESSERTS
molasses, half a cupful of boiling water in which has
been dissolved an even teaspoonful of baking soda, an
even tablespoonful each of ground cinnamon and
ginger, an even teaspoonful of ground cloves and
enough flour to make a stiff dough. Roll thin, and
bake in a hot oven.
Ginger Snaps No. 2
Cream together a cupful of sugar and half a cupful
of shortening, add a well beaten egg, a cupful of
molasses, half a cupful of strong hot coffee in which a
teaspoonful of saleratus has been dissolved, an even
teaspoonful each of ginger, cinnamon (or nutmeg) and
cloves. Add flour to make a stiff dough. Roll it thin,
cut into shapes, and bake in a hot oven.
Doughnuts No. i
Cream together a cupful of sugar and a rounding
tablespoonful of butter, beat two eggs and add a
cupful of thick sour milk, a little more than an even
teaspoonful of saleratus dissolved in a little water,
half an even teaspoonful of salt, an even teaspoonful
of grated nutmeg and enough flour to make as soft a
dough as can be rolled out, about an inch thick. Cut,
stretch and twist lightly into shape and fry in deep
hot fat.
A slice of raw potato will keep the fat clear.
Doughnuts No. 2
Cream together half a cupful of butter and a cupful
of sugar, beat two eggs and add with half a cupful of
sour milk, an even teaspoonful of mixed cinnamon and
117
MISCELLANEOUS DESSERTS
nutmeg and a pinch of salt. Dissolve an even tea-
spoonful of saleratus in a little water, mix all together
and add enough flour to make a dough that can be
rolled out. Cut into shapes and fry.
Doughnuts No. 3
One cupful of sugar with a rounding teaspoonful
of lard, a pinch of salt, one beaten egg, half a teaspoon-
ful of grated nutmeg, a cupful of sweet milk and one
teaspoonful of baking powder sifted with half a cupful
of flour. Stir all together and add just enough flour to
make a dough that will roll out. Fry in deep fat.
Spoon Cake
Sift a pint of flour with two rounding teaspoonfuls
of baking powder. Chop into this a rounding table-
spoonful of shortening, half an even teaspoonful of
salt, half a cupful of sugar and a cupful of cleaned cur-
rants. Add enough sweet milk to make a soft dough.
Dip a spoonful each into well greased gem pans. Bake
quickly.
Pop-Overs
Sift together a large cupful of flour and a rounding
teaspoonful of baking powder. Add a pinch of salt, a
well beaten egg and a pint of milk stirred in gradually.
Beat steadily and add more flour if necessary. Grease
gem pans and fill them half full of batter. Bake quickly
and serve hot.
Gingerbread
Cream together a cupful of shortening and half a
cupful of sugar, add a cupful of molasses, an even tea-
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MISCELLANEOUS DESSERTS
spoonful each of cinnamon and ginger, half an even
teaspoonful of salt. Mix thoroughly and pour in a
cupful of boiling water in which a rounding teaspoon-
ful of saleratus has been dissolved. Stir in flour
enough for a dough and bake in a large pan for thirty
or forty minutes.
Soft Gingerbread
One small cupful of New Orleans molasses, a round-
ing tablespoonful of beef and bacon drippings, half an
even teaspoonful of salt, an even teaspoonful of ginger,
half a cupful of boiling water poured on a teaspoonful
of saleratus. Mix thoroughly and add two cupfuls of
sifted flour. Bake slowly.
Raisin Gingerbread
Mix together a cupful each of shortening, brown
sugar and dark molasses. Add half a cupful of hot
water (or coffee) in which has been dissolved a
teaspoonful of saleratus, an even teaspoonful each of
cinnamon, allspice and nutmeg, two or three well
beaten eggs and two (or more) cupfuls of flour. Stir
in a cupful of seeded raisins that have been dredged
in flour.
Cherry Tarts
Take a small, deep baking dish and fill it with stoned
cherries, cover them with sugar to taste and sprinkle
with flour and dots of butter. Put on a top of pastry
and bake until brown.
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MISCELLANEOUS DESSERTS
Berry Tarts
Line individual cake tins with a short pie crust, bake
them and when cold fill with almost any fruit, black-
berries, raspberries, blueberries, etc., that have been
cooked and sweetened.
Peach Tarts
Fill pastry shells with sliced peaches, sprinkle with
sugar and put a spoonful of whipped cream on top of
each.
Stuffed Dates
Remove the pits from dates and fill the hollows with
chopped nuts. A filling may be made by beating the
white of an egg with plenty of sugar, stuffing the
dates and rolling them in powdered sugar.
Prune Souffle
Soak a dozen large prunes and stew them until
tender. Remove the pits and chop the prunes into
small pieces. Beat the whites of four eggs with two
rounding tablespoonfuls of powdered sugar. Whip all
the ingredients together and bake slowly in a buttered
pudding dish. Serve immediately with whipped cream.
Apple Snow
Put a cupful of apple sauce through a sieve. Sweeten
to taste and flavor with lemon juice. Add the unbeaten
whites of two eggs, and beat all with an egg beater for
ten minutes or longer. When light pile on a cold dish
and serve.
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MISCELLANEOUS DESSERTS
Apple Float
Stew green apples until soft, add sugar, put in a
dish and pour over it a custard. Pile on top beaten egg
whites. Serve cold. Flavor with lemon.
Floating Island
Take a cupful of rich cream, sweeten it to taste and
stir in a little fruit juice to color it. Spread slices of
cake with marmalade, put them in a dish and pour the
pink cream over them. Pile whipped cream on top.
Flavor the whipped cream with any desired flavoring.
Cup Custard
Beat two eggs and mix with half a cupful of sugar,
half a teaspoonful of vanilla, a pinch of salt, adding
slowly two cupfuls of milk. Pour the mixture into
cups, put grated nutmeg on top and set them into
boiling water and cook for ten or fifteen minutes.
When the custard is firm, set the cups into a pan of
cold water. When ready to serve put a bit of jelly
on each.
Baked Custard
Beat an egg, add a cupful of scalded milk while still
hot, and sweeten to taste. Pour this into two custard
dishes and grate nutmeg over each. Set the dishes in
a pan of warm water, put it in a moderate oven and
bake slowly. Do not let the water boil. (Use fresh
milk.)
Frosted Fruit
Take cherries or any small fruit, or sections of
oranges or other large fruit. Beat the white of an
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MISCELLANEOUS DESSERTS
egg with sugar to a stiff frosting and dip the fruit in
it. When thoroughly covered, roll in powdered sugar,
then lay the fruit on oiled paper until the coat hardens.
Fruit Custard
Peel and cut a large orange into small pieces and
sweeten. Make a custard with the yolk of an egg, a
pinch of salt, a cupful of sweet milk, a little vanilla
flavoring, a rounding teaspoonful each of flour and
sugar mixed together. Cook until smooth. Arrange
the orange in two dishes, pour over them the cool
custard. Beat the egg white, add sugar and heap on
top. Serve.
Fruit Dainty
Peel and cut into small pieces an orange, a small
banana, a few strawberries cut in halves, add a table-
spoonful of lemon juice. Sweeten to taste and stir
lightly. Take half a package of orange gelatine and
let it dissolve in a cupful of hot water. Stir thor-
oughly, and when cool put in the fruit. Serve it in a
glass dish and sprinkle with shredded cocoanut. Place
in the refrigerator until cold.
Coffee Custard
Thoroughly mix the yolks of two or three eggs
with a rounding tablespoonful of sugar and a pinch of
salt. Add a cupful of hot milk, and stir constantly
while cooking. When the mixture thickens, remove
it from the fire, and while still warm stir into it a
cupful of strong black coffee. Beat all together until
creamy and pour it into the custard cups. Serve it
with whipped cream piled on top.
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MISCELLANEOUS DESSERTS
Cream Puffs
Melt a quarter of a pound of butter in half a pint of
boiling water, as this boils stir in slowly a cupful of
flour. Stir steadily until the flour no longer sticks to
the sides of the tin. Remove it from the fire and when
cool, whip in, a little at a time, four eggs beaten very
light. Set the mixture on ice for an hour. Line pans
with buttered paper and drop the mixture by even
spoonfuls, far enough apart to prevent touching. Bake
in a hot oven to a golden brown and when cold, slit at
one side and fill.
Marshmallow Cream
Take a quarter of a pound of marshmallows and
cut them in small pieces. Have a quarter of a pound
of mixed nut meats (English walnuts, pecans and
almonds). Put them through a meat grinder, mix
with the marshmallows, and stir together with the
stiff froth of the white of an egg. Take a shallow
bowl, put in a layer of the mixture, then one of
seeded Malaga grapes, another layer of the marsh-
mallows, and sprinkle the top with shredded pine-
apple, or chopped Maraschino cherries. Chill and serve
with whipped cream, put on at the last moment.
Marshmallow Whip
One sliced banana, one quarter of a cupful of
chopped walnuts, half a cupful of chopped pineapple,
half an orange chopped, and six marshmallows cut
into small pieces. Stir all together and add a cupful
of whipped cream.
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MISCELLANEOUS DESSERTS
Prune Whip
Stone and chop into small pieces a cupful of stewed
prunes. Add the stiffly beaten whites of two eggs,
half a cupful of sugar, and half a teaspoonful of vanilla.
Beat all together and pour the mixture into a buttered
earthen dish. Bake slowly for about twenty minutes.
Serve with whipped cream.
Stuffed Prunes
Select large prunes, wash them and steam until
tender. Remove the stones and stuff them with
chopped English walnuts and a little powdered sugar.
Roll the stuffed prunes in powdered sugar.
Tapioca Cocoa
Take two even tablespoonfuls of minute tapioca and
cook with it a small cupful of milk (use a double
boiler). Let it cook about half an hour, then add a
rounding tablespoonful of breakfast cocoa which has
been mixed with a rounding tablespoonful of sugar,
and a pinch of salt. Remove from the fire and add the
stiffly beaten white of one egg. Flavor with vanilla
and pour it into wet molds and set it in the refrigerator.
Serve with cream and sugar.
Pineapple Cream
Dissolve a third of a box of gelatine (use just enough
water to cover it). Take half a pint of canned pine-
apple and bring to a boil with the dissolved gelatine.
When cool stir in the beaten whites of two eggs and
a cupful of whipped cream. Sugar if desired. Pour
into two molds that have been wet in cold water. Set
them in the refrigerator to chill.
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MISCELLANEOUS DESSERTS
Bavarian Cream
Beat the yolks of three eggs, add three even table-
spoonfuls of grated chocolate, a quarter of a cupful of
sugar and a cupful of rich cream. Put all the ingredi-
ents into a double boiler and stir one way until it
thickens. Do not let it boil. Strain this into a bowl.
Take half of a cupful of cream, beat until thick and
stir into it a tablespoonful of dissolved gelatine. Mix
this with the chocolate, cream (lightly) and pour into
three wet molds. Put on the ice to harden.
Fruit Cream
Rub through a sieve a cupful of red raspberries.
Soak half a box of gelatine in a gill of cold water for
an hour, then put it in a double boiler and stir until it
dissolves. Add a cupful of sugar and the berries, stir
well and remove from the fire. When cool, beat in
gradually a pint of whipped cream. Wet two molds
with cold water, turn in the mixture, and let it form.
Peaches or other fruit may be used.
Cream Substitute, for Fruit
Heat a cupful of sweet milk to the boiling point.
Beat together the whites of two eggs, a tablespoonful
of white sugar and a piece of butter the size of a nut-
meg.
Mix half a cupful of cold milk, an even tablespoonful
of cornstarch, stir until light and smooth. Stir all the
ingredients together and cook until it thickens. It
must not boil, but have the consistency of thick cream.
Serve in a cream jug.
125
ICE CREAM AND FROZEN DAINTIES
Care must be taken that home-made ice cream is not
too rich.
A small -freezer may be improvised. Take a tin pail
and a glass, porcelain, or other jar with a fitted cover
for the cream.
For ice cream, use three parts crushed ice to one of
salt.
For water ices, use equal portions of ice and salt.
(Use common coarse salt.)
Cover the bottom of the pail with ice, put in the jar
and pack it with crushed ice and salt until the pail is
about two-thirds full. Turn the jar by hand. When
it begins to freeze, scrape from the sides of the jar and
beat the mixture with a spoon. Continue until the
entire contents of the jar are frozen.
To crush ice put pieces in a bag and use a small
mallet.
Ice Cream (Any Flavor)
Heat a pint of sweet milk and stir into it a table-
spoonful of cornstarch that has been made into a
smooth paste by mixing- it with a little water. Let it
boil for a minute ; when cool stir in a beaten egg, half
of a cupful, or more, of sugar, two or three large
spoonfuls of thick cream and the desired flavoring.
Freeze.
Rich Ice Cream
Scald a pint of fresh milk, remove it from the fire
and add the well-beaten yolks of three eggs. Mix
126
ICE CREAM AND FROZEN DAINTIES
thoroughly and pour it gradually upon a cupful of hot
maple syrup, beating steadily. When it is cold add
a cupful of whipped cream and turn it into the freezer.
When ready to serve sprinkle the ice cream with
chopped walnut meats.
Custard Ice Cream
Make a custard of a pint of milk, one egg and half
a cupful or more of sugar. When cool pour over it
a cupful of cream flavored with vanilla, and freeze.
Prune Ice Cream
Stir into a pint of cream half a cupful of sugar and
a teaspoonful of vanilla. Pour into the freezer and
when half frozen add half a cupful of stewed prunes,
stoned and chopped.
Vanilla Ice Cream
Two cupfuls of thin cream, two heaping tablespoon-
fuls of sugar, two teaspoonfuls of vanilla and a pinch
of salt. Fruit or nuts may be added or not. Mix
thoroughly and freeze.
Sauce for Ice Cream
(a) Chocolate Sauce
Mix four tablespoonfuls of cream with two heaping
teaspoonfuls of grated chocolate. When smooth add
a large cupful of boiling water and cook a few min-
utes, stirring constantly. Beat and serve immediately
with the ice cream.
(b) Maple Sugar Sauce
Crush maple sugar and add a very little water, boil
127
ICE CREAM AND FROZEN DAINTIES
until it threads. Stir into it crushed walnut meats and
pour it over the ice cream.
(c) Strawberry Sauce
Mash strawberries enough to make a cupful of juice
and pulp (put them through a sieve). Take a small
cupful of sugar and half a cupful of water and boil for
ten minutes. When cool, stir in the strawberry mix-
ture and pour it over the ice cream.
Orange Ice
Take the juice from three oranges and one lemon.
Add the grated peel from one orange and let it stand
for half an hour. Dissolve a cupful of sugar in half a
pint of water, add it to the fruit juice, stir it well and
strain it through cheese cloth. Freeze.
Lemon Ice
(Same as orange ice, reversing the quantities of
orange and lemon.)
Strawberry Ice
Mash the berries, sweeten and let them stand awhile,
then strain off the juice. Add as much water as there
is juice, and a cupful of sugar and freeze.
Raspberry Ice
Two cupfuls of raspberries, two-thirds of a cupful
of sugar, half a cupful of water and a tablespoonful of
lemon juice. Mix the berries and sugar and let them
stand to extract the juice, then put through cheese
cloth, add the water and lemon juice and freeze.
128
ICE CREAM AND FROZEN D A I :
Strawberry Mousse
Mix together a cupful each of thick cream and
mashed strawberries that have been put through a
sieve, a teaspoonful of lemon juice, and a third of a
cupful of sugar. Beat with an egg beater until thick.
Line a mold with paper and partly bury it in a vessel
containing equal parts of salt and ice. Pour the mix-
ture into the mold, cover with paper and finish pack-
ing with ice and salt. Let it stand about three hours.
Frozen Oranges
Take as many oranges as desired, cut nearly across
at one end and scoop out the pulp. Put the orange shells
in cold water. Remove the seeds and tough part from
the pulp, add sugar to taste, a few chopped raisins and
candied peel ; a wine glassful of any kind of fruit juice
may be added. Fill the orange shells with this mix-
ture, and freeze.
Strawberry Float
Take a pint of berries and press them through a
sieve, sprinkle the pulp with sugar. Beat the whites
of two eggs until very stiff and whip in the sweetened
pulp. Sweeten the juice, stir into it a cupful of ri^h
cream.
Take individual bowls and pour in the juice, and
pile the meringue on top. Serve at once.
Fruit Punch No. i
Cut into small bits, pineapple and banana to make a
cupful, three peeled oranges cut in bits, two lemons
cut also, a cupful of strawberries and red raspberries
129
ICE CREAM AND FROZEN DAINTIES
mixed, and half a cupful of skinned and seeded Malaga
grapes.
Make a syrup of one and one-half cupfuls of sugar
and a little more than a half cupful of water, boil a
few minutes and stir it into the fruit. Put in a cupful
of Maraschino cherries and a quart of Apollinaris. Put
all on a large piece of ice in a punch bowl and let stand
for fifteen minutes before serving.
Fruit Punch No. 2
Cut up three peeled oranges, five slices of pineapple,
also cut in small pieces, a cupful of strawberries and
one sliced banana. Mix all together and add half a
cupful of Maraschino cherries. Make a very strong
sweet lemonade and put all on a lump of ice in the
punch bowl. Serve when very cold.
Fruit Punch No. 3
Put a large piece of ice in a punch bowl, over this
a layer of thinly sliced pineapple, cover with brown
sugar, then a layer of sliced oranges, more sugar, next
a thin layer of sliced lemons, sprinkled with sugar.
Pour over this grape juice to half fill the bowl. Just
before serving add two or three bottles of soda.
Spice Punch
Place half a cupful of raisins in a quart of water and
cook slowly for twenty minutes. Strain off the liquor
and put with it two cupfuls of sugar, two large sticks
of cinnamon and the juice and grated rind of one
lemon. Boil for a few minutes, remove and add two
cupfuls of orange juice and one of lemon. Strain
130
ICE CREAM AND FROZEN DAINTIES
again and when cool pour into a punch bowl on a
piece of ice, and add a quart of grape juice.
Strawberry Punch
Boil together a pint of water and a half pint of sugar
for about five minutes. When cool stir in a half pint
of sliced strawberries and half a cupful of juice. Chill
and serve in glasses.
Grape Cream
Beat the yolks of two eggs, add a heaping table-
spoonful of sugar, three tablespoonfuls of orange juice
and a dash of salt. Cook in a double boiler until it
begins to thicken, remove it and add the stiffly beaten
egg whites and two tablespoonfuls of grape juice.
Chill and serve.
Egg Nog
Beat an egg thoroughly and add a heaping table-
spoonful of sugar. Beat once more and add a cupful
of milk and half a cupful of thin cream. Grate in nut-
meg or any preferred spice. Chill and serve.
Fruit Egg Nog
Fresh fruit, strawberries, raspberries or any kind
preferred. Strain through cheese cloth enough to
make a half cupful of juice. Beat an egg, add half a
cupful of cold water and the fruit juice. Chill and
pour over crushed ice in the glasses.
Whipped Cream
Put a pint of cream in a dish with two tablespoon-
fuls of powdered sugar and beat it with a wire whip
ICE CREAM AND FROZEN DAINTIES
until thick. Flavor with vanilla or any preferred
flavoring.
Coffee Frappe
Make a quart of strong coffee, sweeten, and when
cold add the unbeaten whites of two eggs. Turn into
the freezer and freeze lightly.
Ginger Ale Frappe
Take two bottles of ginger ale, add the juice of three
lemons and half a cupful of sugar (or less). When the
sugar dissolves, turn all into the freezer.
Lemonade Frappe
Boil together a quart of water and two cupfuls of
granulated sugar. Remove and when lukewarm add
the juice of six lemons. When entirely cool put in the
freezer and freeze.
Orange Frappe
Take a small cupful of sugar and two cupfuls of
water and boil together for ten minutes without
stirring. Remove and add the juice of five oranges and
a lemon. When the mixture is cold whip in the
unbeaten white of an egg, and freeze.
Mint Julep
(Ingredients: One pint of water, one cupful of
sugar, half a pint of grape juice, half a cupful of
strawberry juice, one-quarter of a cupful of orange
juice, the juice of four lemons, a cupful of boiling
water, six sprigs of fresh mint.)
Make a syrup by boiling the pint of water and the
132
ICE CREAM AND FROZEN DAINTIES
sugar for fifteen minutes, separate the mint and put
it in the boiling water. Let it stand for five minutes,
strain and add the extract to the syrup. Then put in
the fruit juices. Cool, put it in a punch bowl and set
on ice. When ready to serve, put in a large piece of
ice and garnish with whole strawberries and fresh mint
leaves.
Lemon Sherbet
The juice of four lemons and sugar to taste. Chill
and add a quart of rich milk. Freeze.
Pineapple Sherbet
Take a large cupful of finely chopped pineapple,
sweeten and let it stand several hours. Add the juice
of a lemon and a pint or more of cold water. Put in
the refrigerator and when very cold serve in glasses
over crushed ice.
Cherry Sherbet
Stone a pound of cherries. Dissolve three heaping
tablespoonfuls of sugar in a pint of water. Put the
cherries in this and cook until tender. When cool pour
in glasses over crushed ice and heap a meringue on
top. Add a Maraschino cherry to each.
Mint Sherbet
Take two glasses and place crushed ice in the bottom
of each. Crush a little mint to a pulp. Add four
spoonfuls of grape juice. Mix well and let it stand a
few minutes. Strain and put it in the glasses and fill
them with seltzer. Put a few sprays of mint on top.
133
ICE CREAM AND FROZEN DAINTIES
Grape Sherbet
Take a cupful of hot water and make a syrup, by
adding about a cupful of sugar. Cook until it begins
to thicken. When cool stir in the juice of one lemon,
the stiffly beaten white of an egg, and a cupful of
grape juice. Then freeze.
Pineapple Cloud
Cut a pineapple in small pieces, whip a cupful of
cream and beat the white of an egg until stiff with
half a cupful of powdered sugar. Put a spoonful of
lemon juice with the pineapple and mix all together
lightly. Serve at once in sherbet cups.
Fruit Cocktail
Fresh berries on crushed ice in a cocktail glass.
Fill up the glass with fruit juice and add two Mara-
schino cherries.
Peaches, apricots, etc., may be cut into small pieces
and used instead of berries.
134
COLD DRINKS
Pineapple Lemonade
Make a syrup by boiling half a pint of water and a
small cupful of sugar together for ten minutes. Add
half a cupful or more of canned pineapple and the
juice of two lemons. Strain and add a pint of ice
water. Serve in glasses with crushed ice.
Egg Lemonade
Beat the whites of two eggs until stiff, then add the
yolks and beat lightly. Take a cupful of sugar and the
juice of two or three lemons and a little water. Stir
all together and add three or four cupfuls of ice water.
Serve at once.
Iced Tea
Pour a quart of boiling water on a heaping teaspoon-
ful of tea and let it steep for five minutes. Strain it
and add the juice of one orange and one lemon.
Sweeten to taste, cool, and serve on crushed ice.
Lemon Seltzer
Two glasses with crushed ice in the bottom. Put
the juice of a lemon in each with a heaping teaspoonful
of sugar. Fill up the glasses with seltzer.
Iced Chocolate
Put half an ounce of unsweetened chocolate into a
saucepan and pour on it gradually a half pint of boiling
water, stirring steadily. When the chocolate is dis-
solved, add a large cupful of sugar, and stir until it
135
COLD DRINKS
begins to boil, then let it cook three minutes. Strain
it and let it cool, add a teaspoonful of vanilla, put it in
a bottle and keep it in the refrigerator. Put a little
crushed ice in the glasses and put in two tablespoon-
fuls of the chocolate syrup, two tablespoonfuls of
whipped cream and fill the glasses with apollinaris
water (or carbonic) ; stir before drinking. A little milk
may be put in the glasses also if preferred.
Ginger Punch
A pint of water, quarter of a pound of ginger, half
a cupful of sugar, boil together for fifteen minutes.
Remove from the fire and cool. Add half a cupful of
mixed orange and lemon juice. Mix and strain. Serve
in glasses partly filled with crushed ice.
Rural Ale
To one pint of boiling water add half a cupful of
black molasses, and two teaspoonfuls of powdered gin-
ger, stir thoroughly, chill and serve with crushed ice.
Egg Shake
Three tablespoonfuls of orange juice placed in each
glass, half an egg on this, half an even teaspoonful of
grated nutmeg. Fill with soda water and a little
shaved ice. Shake well with a shaker.
Raspberry Soda
Put a tablespoonful of raspberry juice into each
glass, half a teaspoonful of sugar and a tablespoonful
of cream. Fill up the glasses with ice cold soda water,
and serve.
136
COLD DRINKS
Fruit Shrub
For every cupful of berry juice take half a cupful of
cider vinegar and two cupfuls of sugar. Cook the
sugar and vinegar together to a thick syrup. Skim if
necessary, add the juice, let it boil up and bottle it.
When served, put a little in a glass with crushed ice,
and fill the glass with ice water.
Sparkler
Soften one-third of a cake of compressed yeast in
half a cupful of warm water. Put the grated rind of
one lemon, and the juice from two, in a quart of
boiling water, add a cupful of sugar. When cool, stir
in the yeast, cover tightly, and let it stand over night.
Then bottle and put it in a cool place for a day.
Mint Seltzer
For each glass, take two sprays of mint, a bit of
shaved ice, and crush to a pulp. Place this in the
glass, and add four tablespoonfuls of grape juice. Fill
the glass with vichy or seltzer, and serve with a bit
of fresh mint on top of each.
137
HOT DRINKS
Peppermint
Boil a cupful of water and half a cupful of sugar for
ten minutes. Pour this over the well-beaten white of
an egg, and while stirring add gradually half a pint of
hot, rich milk or thin cream. Add six drops of pepper-
mint essence. Stir in a pinch of baking soda and serve
at once.
Mulled Grape Juice
Take the juice of a lemon or orange and a bit of the
grated rind. Half a cupful of boiling water and a
tablespoonful of sugar. Put them in a saucepan with
a pint of unfermented grape juice, two cloves and half
a teaspoonful of powdered mace. Bring to the boil-
ing point and then simmer for ten minutes. Take
half a cupful of sugar and a quarter of a cupful of
water, boil to a syrup and pour it on the stiffly beaten
white of an egg. Add it to the hot grape juice, put
grated nutmeg on top and serve at once.
Mulled Cider
Heat a pint of cider to the boiling point. Mix
together a heaping tablespoonful of flour and half a
cupful of cold milk. Beat until smooth. Put this in
the hot cider a little at a time, beating constantly to
keep it from lumping. Add sugar to taste and serve
at once.
138
HOT DRINKS
French Coffee
Put the coffee into the strainer of the coffee pot (per-
colator), replace the perforated top of the strainer and
pour boiling water into a heated measure, then into
the strainer, letting it run slowly through the coffee
into the lower receptacle. Then pour it out into the
measure and again over the coffee, repeat if necessary.
Let it stand a minute and it will be clear. Set the
coffee pot in hot water until time to serve.
Picnic Coffee
Put water in a coffee pot, allowing about a pint to
each person. When it boils stir into it the ground
coffee, a heaping tablespoonful to a pint of water. Stir
well, let it boil a minute, remove from the fire and it
will settle in a few minutes. Be sure that no grounds
are in the spout of the pot. A simple way is to pour
out a cupful, then return it to the pot, and let it stand
a few minutes.
Chocolate
Take two squares of unsweetened chocolate and a
stick of cinnamon about two inches long. Heat a
quart of milk with the cinnamon and then put in the
chocolate, let it cook eight or ten minutes, stir occa-
sionally. Remove the cinnamon, beat the liquid with
an egg beater, add half a cupful of sugar and the
beaten yolk of an egg. Beat again and serve with
whipped cream.
Mulled Buttermilk
Simply bring the buttermilk to the boiling point and
add sugar if desired. (Spice may be used also.)
139
HOT DRINKS
Cocoa
Boil two cupfuls of water, take four tablespoonfuls
of cocoa and a little cold water. Rub it to a smooth
paste, add it to the boiled water. Let it cook a few
minutes, then add two cupfuls of milk and boil a few
minutes, stirring frequently, sweeten to taste.
Austrian Chocolate
Heat a pint of milk in a double boiler, and stir into
it three heaping teaspoonfuls of sugar, the same quan-
tity of grated chocolate, and one-third of an even
teaspoonful of cornstarch that has been dissolved in
a little cold water. Cook, and stir it thoroughly for a
few minutes, then pour it over the stiffly beaten white
of an egg and serve at once.
Spiced Milk
Heat a pint or more of sweet milk, and flavor it with
cinnamon, grated nutmeg or any preferred spice.
140
BREADS, MUFFINS AND HOT CAKES
Eggless Gingerbread
One cupful of molasses, one cupful of brown sugar,
one cupful of warm water, one teaspoonful of soda dis-
solved in the cupful of warm water, two tablespoonfuls
of butter, one teaspoonful of ginger, stir in flour enough
for a stiff batter. Bake in a moderate oven.
Raisin Puffs
Cream together half a cupful each of butter and
sugar. Add two well-beaten eggs, a cupful of sweet
milk, two cupfuls of flour into which has been sifted
two heaping teaspoonfuls of baking powder, one large
cupful of chopped raisins dredged in flour. Mix well
and fill cups two-thirds full. Steam or bake. Serve
with hard sauce.
Puffs
Take a cupful of flour, sift it with a teaspoonful of
baking powder, add half a teaspoonful of salt and stir
into it gradually a cupful of milk and the well-beaten
yolk of an egg. Beat until smooth and add the beaten
white. Bake in greased gem 1 pans.
Muffins No. i
Cream together half a cupful of sugar and a heap-
ing teaspoonful of butter. Add a well-beaten egg, a
cupful of sweet milk, a cupful of flour sifted with a
rounding teaspoonful of baking powder, half an even
141
BREADS, MUFFINS, HOT CAKES
teaspoonful of salt. Beat well and add enough corn-
meal to make a soft dough. Bake in greased muffin
tins.
Muffins No. 2
Take two-thirds of a cupful of flour and sift it with a
rounding teaspoonful of baking powder and a pinch of
salt. Cream together a rounding teaspoonful of but-
ter and the same amount of sugar. Mix all the ingredi-
ents with a well-beaten egg and a quarter of a cupful
of milk. Bake in greased muffin pans.
Oatmeal Muffins
Take a cupful of cooked oatmeal and stir into it a
well-beaten egg, a teaspoonful of melted butter and a
rounding teaspoonful of sugar. Sift a small cupful of
flour with a rounding teaspoonful of baking powder.
Mix the ingredients thoroughly and bake in greased
muffin pans.
Coffee Cake No. i
Cream together two-thirds of a cupful of sugar and
a heaping tablespoonful of shortening. Two well-
beaten eggs, half a cupful of strong liquid coffee. Sift
two scant cupfuls of flour with two rounding teaspoon-
fuls of baking powder and an even teaspoonful of
ground cinnamon, a pinch of ground cloves, and a
pinch of salt. Mix all the ingredients thoroughly and
add half a cupful each of currants, chopped seeded
raisins and chopped nuts, that have been dredged in
flour. Bake in greased cake pan.
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BREADS, .MUFFINS, HO T CAKES
Coffee Cake No. 2
One cupful of flour, two-thirds of a cupful of sugar
creamed, with the same amount of mixed shortening
(suet, butter, lard or drippings), a cupful of molasses,
one of strong liquid coffee, an even teaspoonful of
saleratus dissolved in a little water, a pinch of salt, an
even teaspoonful or more of mixed spices, and half a
cupful of chopped raisins. Bake in a greased cake pan.
This will keep like fruit cake.
Coffee Cake No. 3
Cream together two-thirds of a cupful of sugar and
half a cupful of any shortening. Mix half a yeast cake
with a little water, and a pint of milk, and flavor with
nutmeg and lemon. Beat all together, with enough
flour for a dough, not quite as stiff as bread dough.
Let it rise, put in a pan and let it rise again. Dot the
top with little lumps of butter, sugar, cinnamon and
crushed peanuts.
Cornmeal Gems
One cupful of cornmeal and half a cupful of graham
flour, a heaping teaspoonful of lard, a rounding table-
spoonful of brown sugar, half an even teaspoonful of
salt, a teaspoonful of saleratus dissolved in a little
water, and a well-beaten egg. Beat al! thoroughly,
and add enough sour milk to make a batter. Bake in
gem pans.
Graham Gems
Heat a pint of milk and stir into it two unbeaten
eggs, a tablespoonful of melted butter, a rounding
teaspoonful of sugar and a pinch of salt. Sift one and
143
BREADS, MUFFINS, HOT CAKES
one-half cupfuls of graham flour with a heaping tea-
spoonful of baking powder. Beat all the ingredients
together and bake in buttered gem pans in a hot oven.
Serve hot.
Hoe Cake
Sift a pint of cornmeal with a teaspoonful of salt.
Make a dough with a little water, shape into cakes and
bake in greased pans in a hot oven.
Johnny Cake
One cupful of buttermilk or sour milk, one and one-
half cupfuls of yellow cornmeal, one cupful of flour, a
teaspoonful of saleratus dissolved in a little water, and
a scant teaspoonful of salt. Add a heaping tablespoon-
ful of shortening, melted. Beat into a smooth batter.
Corn Bread
Half a cupful of cornmeal, half a cupful of flour into
which has been sifted a rounding teaspoonful of baking
powder, half a cupful of sweet milk, a rounding table-
spoonful of butter, the same amount of brown sugar
and an even teaspoonful of salt. Stir together with
the well-beaten yolk of an egg. The last thing stir in
the beaten white of the egg, and bake at once.
Currant Bread
Dissolve half a yeast cake in a little warm water.
Scald a pint of milk and add a teaspoonful of melted
butter and one even teaspoonful of salt. When the
milk has cooled a little add the yeast and beat all
together with flour enough for a batter. Set the mix-
ture in a warm place to rise, leave it for seven or eight
144
BREADS, M U F F I XS. HOT CAKES
hours, then beat it hard with a cupful of flour and add
a cupful of dried currants that have been dredged in
flour. Let it raise until light, then bake.
Batter Bread
Take half a cupful of cold boiled rice and a large
cupful of yellow cornmeal, two well beaten eggs, an
even teaspoonful of salt, a tablespoonful of melted
butter and add enough sweet milk to make a smooth
batter. Stir thoroughly and bake in shallow pans.
Have the oven hot.
Old Virginia Batter Bread
Beat three eggs. Add one pint of cornmeal into
which has been sifted two rounding teaspoonfuls of
baking powder and an even teaspoonful of salt. Stir
in enough sweet milk to make a thin batter and put it
into a hot well-greased pan. Bake quickly.
Pumpkin Bread
Take stewed pumpkin in any quantity and while hot
stir into it scalded cornmeal to make a dough. Add
salt and sugar to taste. Bake in a shallow pan and
serve hot.
Hominy Bread
Take a cupful of hot boiled hominy, the well-beaten
yolk of an egg, butter the size of a hickory nut
(melted) and half an even teaspoonful of salt. Stir in
gradually a cupful of sweet milk and a third of a cupful
of cornmeal. Add the well-beaten white of the egg
and bake in a shallow tin for twenty-five minutes.
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BREADS, MUFFINS, HOT CAKES
Apple Bread
Cream together two-thirds of a cupful of sugar and
a rounding tablespoonful of butter. Add two well-
beaten eggs. Stir and pour in gradually a small cupful
of sour milk and an even teaspoonful of saleratus dis-
solved in a little hot water. Mix the ingredients well
with a cupful or more of sifted flour. Put the mixture
in a shallow baking tin and place a layer of sliced
apples on top. Sprinkle them with sugar and ground
cinnamon or nutmeg. Bake.
Drop Biscuit
Take a large cupful of flour and sift it with a heap-
ing teaspoonful of baking powder and an even tea-
spoonful of salt. Add a heaping teaspoonful of short-
ening and a cupful of milk or water. Drop with a
spoon in a greased pan. Bake in a hot oven.
Steamed Boston Brown Bread
Take half a cupful each of cornmeal, wheat flour and
graham flour, and sift them together with an even tea-
spoonful of salt. Dissolve an even teaspoonful of
saleratus in a cupful of warm sour milk. Mix all the
ingredients together with two-thirds of a cupful of dark
molasses (warmed), stir well and add a small cupful
of boiling water. Beat very thoroughly and pour into
greased molds (with a cover) and steam for three
hours. Then remove from the molds and brown in the
oven.
Baked Brown Bread
One and one-half cupfuls of graham flour and half a
cupful of white flour. Sift them together and pour in
146
BREADS, MUFFINS, HO T CAKES
a cupful of sour milk and two tablespoonfuls of dark
molasses. Dissolve an even teaspoonful of baking
soda in a little hot water and add it to the mixture with
an even teaspoonful of salt.
Raisins may be used if desired.
Crumb Biscuit
Soak a scant pint of bread crumbs in a pint of sour
milk for thirty minutes. Add a rounding tablespoonful
of lard or mixed shortening and half an even teaspoon-
ful of salt. Sift half a cupful of flour with a rounding
teaspoonful of baking powder. Mix all the ingredients
and stir in an even teaspoonful of baking soda dis-
solved in a little hot water. Use flour enough to make
a dough that can be rolled out, cut into shapes and
bake in a hot oven.
Bran Bread
Two and one-half cupfuls of bran and a large cupful
of flour, one and one-quarter cupfuls of sour milk in
which has been dissolved a rounding teaspoonful of
saleratus, three tablespoonfuls of dark molasses, an
even teaspoonful of salt and a rounding tablespoonful
of shortening. Make into a loaf, adding flour if neces-
sary. Bake in a bread pan for about an hour.
Bread
Take a pint of sifted flour and chop into it a round-
ing teaspoonful of butter. Dissolve half a cake of
compressed yeast in a little warm water. Mix together
with a pint of warm water and a rounding teaspoon-
ful of sugar. Beat hard for ten minutes and let it rise
about eight hours. Then sift a quart of flour with an
147
BREADS, MUFFINS, HOT CAKES
even teaspoonful of salt and work it into the batter.
Knead it steadily for ten minutes, using more or less
of the flour. Make a smooth dough that will not stick
to the hands, let it rise again and when about twice
the original size, make into loaves and bake.
Baking Powder Bread
Sift together three cupfuls of flour and three even
teaspoonfuls of baking powder, half an even teaspoon-
ful of salt and a rounding teaspoonful of sugar. Add
one half cupful each of chopped currants and citron.
Take one and one-half cupfuls of milk and beat an egg
into it. Stir all the ingredients together and put into
a bread pan. Cover with another pan and bake until
it rises, then uncover and let it brown. Bake about
fifty minutes. The fruit may be left out.
Potato Bread
Dissolve one cake of yeast in half a cupful of warm
water. Mash three medium sized boiled potatoes,
pour over them one pint of the water in which they
were boiled. "While hot add flour enough to make a
batter. When lukewarm add the dissolved yeast. Let
this mixture stand in a warm place for about twelve
hours, then add three pints of warm water in which
has been stirred an even teaspoonful of baking soda
and a rounding teaspoonful of salt. Then stir in as
much sifted flour as can be beaten in with a spoon.
Let it rise, then add a rounding tablespoonful of butter
cut into small pieces, knead until stiff, let it rise, then
make into loaves. Let it rise again and bake slowly
for about an hour and a half.
148
BREADS, MUFFINS, HOT CAKES
Graham Bread
Make the batter as for white bread and when it has
risen work into it two parts of graham flour to one of
wheat flour, about a quarter of a cupful of cornmeal
may be added. Stir in a half a cupful of molasses and
half an even teaspoonful of salt. Work to a soft dough.
Let it rise, then knead well, make into loaves and let
it rise once more. Bake in a steady oven.
Whole Wheat Bread
Scald half a pint of milk and mix it with half a pint
of boiling water, let it stand until lukewarm and then
stir in half a cake of yeast that has been dissolved in a
little warm water. Make a thick batter by stirring in
whole wheat flour, add half an even teaspoonful of
salt and beat thoroughly. Work in enough wheat
flour to make it stiff, turn it on a board and knead
steadily for ten minutes. Put it in a pan and set it in
a warm place to rise (for four hours). Make it into
loaves, let it rise and then bake.
Whole Wheat Bread (Without Yeast)
Beat two eggs until light, add a pinch of salt, one
and one-half cupfuls of whole wheat flour and sour
cream to make a stiff batter that can just be stirred
with a large spoon. Beat thoroughly for five minutes.
If desired a small cupful of ground nuts may be added.
Pour into hot muffin pans or make into small loaves.
Salt Rising Bread
Into a pint of boiling water stir a half teaspoonful
of salt and, a little at a time, enough flour to make a
soft dough. Beat hard for fifteen minutes, then cover
149
BREADS, MUFFINS, HOT CAKES
and set it at the side of the range or in some warm spot
for eight hours. Into a pint of lukewarm milk stir a
teaspoonful of salt and enough flour to make a stiff
batter. Into this work the risen dough. Mix well,
cover and set again in a warm place to rise until very
light. Knead in enough flour to make the mixture
like ordinary bread dough. Make into loaves, set in
a warm place to rise, then bake.
Boston Rolls
Sift together a cupful of flour, half a cupful of corn-
meal, two heaping teaspoonfuls of baking powder, half
an even teaspoonful of salt and a rounding teaspoonful
of sugar. Chop into this a rounding tablespoonful of
butter, add a well-beaten egg, and a small cupful of
milk. (Vary the amount of milk or flour.) Make a
dough that can be rolled out, cut it in round pieces, put
a dot of butter in the center and fold into a roll. Wet
the top with milk and put into a greased pan. Bake
from ten to fifteen minutes in a hot oven.
Boston Flat Cake
Sift together a cupful of flour and a rounding tea-
spoonful of baking powder, add half an even teaspoon-
ful of salt. Dissolve an even teaspoonful of saleratus
in a little water. Stir all with a dessert spoonful of
olive oil and sour milk to make a dough. Stir with a
large spoon and shape (with the spoon) into biscuits
the size of cookies. Put them into a greased piepan,
dot with a bit of butter or a few drops of oil and
sprinkle lightly with brown sugar. Bake for ten or
twelve minutes and serve hot.
150
BREADS, MUFFINS, HOT CAKES
Pancakes
Sift a cupful of flour with a rounding teaspoonful of
baking powder. Add a pinch of salt and stir in a well
beaten egg with a cupful of sweet milk. Use flour
enough for a thin batter . (A soapstone griddle is the
best and requires no greasing.) An ordinary griddle
must be greased after each set of cakes is baked.
Bread Pancakes
Two cupfuls of stale bread that has been soaked in
hot water (press out the water), a well-beaten egg (or
two), an even teaspoonful of salt and half a cupful of
flour that has been sifted with an even teaspoonful of
baking powder. Add enough sweet milk to make a
thin batter.
Scones
Sift a pint of flour with half an even teaspoonful of
salt. Cut into this a heaping tablespoonful of butter,
and add half a pint of sour milk into which has been
stirred half an even teaspoonful of saleratus. Mix
lightly and roll out pieces about an inch thick and as
large around as a plate. Handle the dough as little as
possible. Cut each round into four pieces, bake on a
hot griddle, turn and be sure they are cooked through.
They should rise light and puffy. Serve with butter.
Oatmeal Scones
Sift together half a cupful of flour, a rounding tea-
spoonful of baking powder and half an even teaspoon-
ful of salt. Add to this one and one-half cupfuls of
oatmeal. Scald, but do not boil, one and one-half
cupfuls of milk, put in this a rounding tablespoonful
BREADS, MUFFINS, HOT CAKES
of butter, and a rounding teaspoonful of sugar. Mix
all the ingredients with a large spoon, add a little flour
if necessary and turn the dough onto a pastry board.
Roll out thin, cut with a biscuit cutter and bake on a
hot griddle. Serve with butter.
Rhode Island Cakes
Take cornmeal and make a thin mush, salt it and
add stale bread that has been soaked in milk or water.
Beat well and pour on a hot griddle, cook slowly and
add a little grease from time to time. A beaten egg
may be used with the batter if preferred.
Rye and Corn Cakes
Take half a cupful each of cornmeal, rye meal and
flour, one half an even teaspoonful of salt, half a cupful
of dark molasses, a cupful of sour milk in which has
been dissolved an even teaspoonful of saleratus ; and
one or two well-beaten eggs. Fry in deep fat as
doughnuts, or thin the mixture and cook as pancakes.
Corn Cakes
Pour boiling water on half a cupful of cornmeal and
let it stand for twenty minutes. Add an even teaspoon-
ful of salt, a rounding teaspoonful of sugar, a beaten*
egg and a cupful of flour sifted with a rounding tea-
spoonful of baking powder. Pour in enough sweet
milk to make a smooth batter.
Flannel Cakes
Cream together a rounding tablespoonful each of
butter and sugar, add two well-beaten eggs, one and
152
BREADS, MUFFINS, HOT CAKES
one-half cupfuls of flour into which has been sifted a
rounding teaspoonful of baking powder. Add enough
sweet milk to make a smooth batter.
Potato Pancakes With Bacon
Grate four potatoes, add two beaten eggs, three
tablespoonfuls of milk and one of flour with half an
even teaspoonful of salt. Fry slices of bacon and pour
the batter over them, and fry brown on both sides.
Potato Pancakes With Ham
Grate four potatoes, add a beaten egg, salt and
pepper and a rounding tablespoonful of flour. If neces-
sary add a little milk or water to make a good batter.
Cook on a griddle and serve with fried ham.
Buckwheat Cakes
Stir together one and one-half cupfuls of buckwheat
flour and half a cupful of graham flour, add half an
even teaspoonful of salt. Scald a cupful of milk and
add a cupful of hot water. Add a third of a yeast cake
that has been dissolved in warm water, and a table-
spoonful of dark molasses. Beat all together and let it
rise overnight.
A few minutes before baking dissolve half an even
teaspoonful of saleratus in a little warm water, mix it
thoroughly in the batter. Take a large spoonful of
batter for each cake and have the griddle hot.
(Half a cupful of the batter may be used to raise
the pancakes instead of the yeast. Fill up the cup with
water and set it in the refrigerator until wanted. Then
pour off the water.)
153
BREADS, MUFFINS, HOT CAKES
Rice Pancakes
Make a wheat cake batter, using boiled rice half and
half with the flour, a little butter may be added.
Chocolate Pancakes
Take two eggs and mix them with two heaping
tablespoonfuls of grated sweet chocolate, half a cupful
of milk and half a cupful of flour sifted with an even
teaspoonful of baking powder and a pinch of salt.
Beat all together thoroughly and bake on a griddle.
Sprinkle each cake with sugar and any preferred fill-
ing. Roll them neatly and serve at once.
Waffles
Sift together two small cupfuls of flour and a heap-
ing teaspoonful of baking powder, add a pinch of salt.
Beat one or two eggs and put with them one and one-
half cupfuls of milk. Stir the prepared flour into this
gradually until the batter is smooth. Heat the waffle
iron and brush into it some butter or grease. Put the
batter in the hot iron (a large spoonful will make a
waffle) and turn the iron over.
Southern Waffles
Make a mush of half a cupful of hot water and two
heaping teaspoonfuls of cornmeal. Cook for ten min-
utes in a double boiler. Then add a small cupful of
milk. Sift together a large cupful of flour, a rounding
teaspoonful of baking powder, half an even teaspoon-
ful of salt and a heaping teaspoonful of sugar. Mix
the mush with this and add a well-beaten egg and
a tablespoonful of melted butter. Beat into a smooth
batter, bake in buttered iron and serve with syrup.
154
BREADS, MUFFINS, HOT CAKES
Fritter Batter
Take half a cupful of sifted flour, the beaten yolk
of an egg, a pinch of salt and a teaspoonful of olive oil
or melted butter. Mix the yolk and oil, then stir the
flour in gradually. Add half a cupful of water or milk
gradually and beat all the ingredients together thor-
oughly. Let it stand an hour or more. Just before
using add the well-beaten white of the egg.
Heat fat slowly in a kettle, when a bluish smoke
starts from the center of the fat it is ready for use.
Use a frying basket for the fritters. When through
with the fat, strain it through a thin cloth and it may
be used again.
(To clear the fat, put in a slice of raw potato and
let it cook until well browned, then strain the fat
through cheese cloth.)
Apple Fritters No. i
Sprinkle slices of peeled apples with powdered sugar
and a little lemon juice. In about twenty minutes dip
the pieces in batter and fry in deep fat. Drain and
serve with hard sauce.
Apple Fritters No. 2
Beat the yolk and white of an egg separately. Sift
half a cupful of flour with an even teaspoonful of bak-
ing powder and a pinch of salt. Stir into the beaten
yolk half a cupful of milk and add the flour gradually.
Beat all together thoroughly and add the beaten white
and half a cupful of thinly sliced apples, sprinkled with
a little ground cinnamon and a teaspoonful of sugar.
Drop by the spoonful into boiling fat. When done
sprinkle with powdered sugar.
155
BREADS, MUFFINS, HOT CAKES
Fruit Fritters
Cut peeled bananas across the center, halve the
pieces lengthwise, sprinkle with lemon and grape juice.
Let it stand an hour, then drain and dip the pieces in
batter and fry in deep fat. Sprinkle with sugar. Fresh
or canned fruits may be used.
(Canned fruit must be well drained.)
Corn Fritters No. i
Take a small can of corn, turn out the contents and
drain. Chop it fine and make a batter of a cupful of
milk, a well-beaten egg, half an even teaspoonful of
salt, and enough flour to make a batter. Beat thor-
oughly with the corn and bake on a griddle in small
cakes.
Corn Fritters No. 2
Take a small cupful of corn and add a small cupful
of cracker crumbs. Stir in the well beaten yolks of
two eggs, salt and pepper to taste. Add the beaten
egg whites and drop with a spoon into hot fat.
Cheese Fritters
Take a cupful of mashed potatoes and put them
through a coarse sieve. Add two heaping teaspoon-
fuls of grated cheese, a piece of butter the size of a
hickory nut, half an even teaspoonful of salt, half an
even teaspoonful of grated nutmeg, the well-beaten
yolk of an egg and a cupful of thick cream. Beat all
together thoroughly, add a little flour if necessary and
make into small balls. Roll in the egg white, then into
crumbs and fry in deep fat. Drain and serve.
156
BREADS, .MUFFINS, HOT CAKES
Clam Fritters
Sift a cupful of flour with an even teaspoonful of
baking powder. Beat an egg and add half a cupful
each of milk and clam juice, then stir in the flour grad-
ually. Season with salt to taste and stir into the batter
eight or ten chopped clams. Drop into the fat with a
large spoon. Drain and serve.
Potato Fritters
Put three cold boiled potatoes through a sieve. Beat
an egg and stir it into the potatoes with half a cupful
of milk and a little salt. Add enough flour to make a
dough that can be rolled. Shape into balls or fingers
and roll them in flour. Fry in hot fat.
Fritter Puffs
Beat the yolks of two eggs and add a heaping tea-
spoonful of sugar, a teaspoonful of orange juice and a
little of the grated rind (about half an even teaspoon-
ful) and half a teaspoonful of vanilla. Beat all together
thoroughly, add enough sifted flour to make a dough
that can be rolled and cut it into biscuits. Fry in deep
fat and roll in powdered sugar.
Chicken Croquettes
Take a cupful of chopped boiled chicken, or chicken
and veal. Put a rounding teaspoonful of butter in a
frying pan and put in the chicken with a rounding tea-
spoonful of flour and a quarter of a cupful of chicken
broth, salt, pepper and nutmeg to taste. Stir in the
well-beaten yolk of an egg, and pour out to cool ; then
shape into the desired forms, dip into the beaten
white of the egg, roll in crumbs and fry in hot fat.
157
BREADS, MUFFINS, HOT CAKES
Banana Croquettes
Cut bananas (or any suitable fruit) into pieces, roll
them in egg and then in crumbs. Fry in hot fat and
drain. Sprinkle with powdered sugar.
Sweet Potato Croquettes
Take a cupful of hot mashed sweet potatoes, add an
even tablespoonful of butter, salt and pepper to taste
and a well-beaten egg. When cool form into the
desired shape, dip in egg and crumbs, fry in deep fat
and drain.
Carrot Croquettes
Take a cupful of cooked mashed carrots, season with
salt and pepper and a teaspoonful of melted butter.
Stir well with a beaten egg yolk, set it on ice if conve-
nient. When cold form into small balls, roll them in
the white of egg and crumbs, fry in deep fat and drain.
Rice Balls No. 1
Take a small cupful of cooked rice, a teaspoonful of
melted butter, a rounding teaspoonful of sugar, half an
even teaspoonful of salt and the well-beaten yolk of an
egg. Mix well and make into small balls, putting a
bit of fruit or nut meat in the center. Dip the balls in
egg, roll in crumbs and fry in deep fat. Drain and
sprinkle with powdered sugar.
Rice Balls No. 2
Take a tablespoonful of cold boiled rice for each
ball, roll it in crumbs, then in egg, and again in
crumbs, and fry until brown.
158
P, R E A D S , MUFFINS, HOT CAKES
Dumplings
Sift together a large cupful of flour and two round-
ing teaspoonfuls of baking powder and an even tea-
spoonful of salt. Add enough cold water to make a
soft dough, and drop big spoonfuls into gravy or stew.
Berry Puff
Cut into halves a cupful of strawberries, and season
them with sugar. Cream together a cupful of sugar
and a heaping tablespoonful of butter. Add one. or
two, well beaten eggs. Sift two cupfuls of flour with
a heaping teaspoonful of baking powder. Stir all to-
gether, with a cupful of milk and a little salt. Bake in
muffin pans and serve, with or without sauce.
Stuffed Eggs
Take half a dozen hard boiled eggs. Remove the
shells and cut the eggs in halves. Mash the yolks
with a rounding tablespoonful of butter, one of cream,
pepper and salt. Fill the eggs and place the halves
together. Take the remainder of the filling and mix it
with the stiffly beaten white of an egg. Dip the eggs
in this, roll them in crumbs and fry in hot fat.
159
SANDWICHES
Ham Sandwich No. i
To a cupful of boiled ham, chopped fine, add a table-
spoonful of lemon juice and a tablespoonful of any pre-
ferred dressing. Mix well, spread without butter on
white or rye bread. Cut them in a fancy shape if
preferred.
Ham Sandwich No. 2
To a cupful of chopped boiled ham add a chopped
dill pickle, half an even teaspoonful of prepared mus-
tard, and one or two heaping spoonfuls of chopped
walnut meats. Mix well and spread between buttered
bread slices.
Ham Sandwich No. 3
To a cupful of minced boiled ham add a little minced
celery and two spoonfuls of thick cream. Mix well and
spread between lettuce leaves and buttered white bread
slices.
Meat Sandwich
Chop together any or all left-over cold meat, add
any kind of sour pickles chopped, a bit of mustard,
and spread on lettuce leaves between slices of buttered
bread.
Tower Sandwich
Take a slice of white bread and spread it with cream
cheese, on this place a brown slice and spread it with
chopped pickles and a bit of mayonnaise, and on top
another slice of white bread.
1 60
S A X D W I C H E S
Pickle Sandwich
Mince together half a dozen or more olives, a green
pepper, a pickled onion, a teacupful of grated cheese
and a little mustard dressing. Spread between lettuce
leaves and buttered bread slices.
Meringue Sandwich
Beat the white of an egg, add a cupful of sugar, half
a cupful of chopped nuts, half a cupful of chopped
raisins and a few chopped orange slices. Spread
between large square crackers and brown in the oven.
Serve hot or cold.
Cheese Sandwich
Take Neufchatel cheese and add an equal amount of
chopped mixed nut meats with a teaspoonful of salad
dressing. Spread between lettuce leaves and bread
slices.
Beef Sandwich
Any cold cooked beef chopped fine and mixed with
a little salad dressing. Spread on lettuce leaves
between bread slices.
Imitation Pate de Foie Gras Sandwich
Remove the skin and bone from sardines and mince
the sardines with an equal portion of cream cheese.
Serve between slices of Boston brown or graham
bread.
Chocolate Sandwich
Put a rounding teaspoonful of butter in a saucepan
and stir into it all the grated bitter chocolate it will
161
SANDWICHES
take up, stir until thoroughly mixed. When cold
spread on slices of graham bread.
Neufchatel Sandwich
Take a small Neufchatel cheese and add a table-
spoonful of rich cream. Stir to a paste and add a tea-
spoonful of minced onion with salt and pepper to taste.
Mix well and spread between crackers, or on lettuce
leaves between buttered slices of white bread.
Pepper Sandwich
Mix together chopped green peppers and cream
cheese and spread on lettuce leaves between bread
slices.
Sardine Sandwich
A teaspoonful of melted butter, half an even tea-
spoonful of prepared mustard, a dash of cayenne pep-
per and half a teaspoonful each of lemon juice and
Worcestershire sauce. Mix thoroughly and spread
between crisp square crackers.
Fig Sandwich
Chop together figs and nut meats and mix with a
little salad dressing. Serve on lettuce leaves between
buttered slices of white bread.
Egg Sandwich
Slices of hard boiled egg, chopped celery hearts and
a bit of mustard dressing. Spread on lettuce leaves
between buttered slices of white bread.
' 162
SANDWICHES
Date Sandwich
Spread chopped dates between ginger snaps.
Prune Sandwich
Chop stewed prunes with walnut meats and olives.
Spread between buttered slices of graham bread.
Banana Sandwich
Slice two bananas in rounds. Pour over them two
tablespoonfuls of lemon juice, a teaspoonful of honey
and a tablespoonful of thick cream. Serve at once
between lettuce leaves on buttered slices of white
bread.
Club Sandwich No. i
A slice of rye bread covered with chopped mixed
pickles and dressing, on that a slice of toast with a
piece of crisp fried bacon, then a lettuce leaf with a
slice of chicken, on top a slice of white bread.
Club Sandwich No. 2
Toast a slice of bread from which the crust has been
removed, butter it and lay on it a crisp leaf of lettuce,
then a layer of sliced roast chicken, on this a slice of
fried bacon, a layer of salad dressing, another lettuce
leaf and a top slice of toast.
NOTE. When making bread into loaves, half fill
large greased baking powder or other cans with the
dough, let it rise and bake for round sandwiches.
163
VEGETABLES
Baked Beans
Soak a large cupful of navy beans over night. Then
wash them and put them in a kettle with a cupful of
tomatoes, a chopped onion and a quarter of a pound
of salt pork cut in three pieces. Add two cupfuls of
water and boil until the beans are soft, then pour off
the liquid, if any remains, and put the beans in a bak-
ing pan with the pork on top, slices of bacon may be
used also. Sprinkle the top with flour and sugar and
bake slowly until brown.
Boston Baked Beans
Soak half a pint of navy beans over night. Take a
bean pot or crockery dish that can be covered, place
the beans in the pot and in the center put a quarter of
a pound of salt pork. Pour on this a tablespoonful each
of vinegar and dark molasses, a pinch of salt, half an
even teaspoonful of pepper and cover with water. Put
on the pot lid and bake slowly for half a day. Look
at it two or three times and add water when necessary.
Serve hot.
Creamed Potatoes
Slice four boiled potatoes. Put a spoonful of butter
in a saucepan, add a spoonful each of flour and minced
parsley, do not brown. Add half a cupful or more
of sweet milk and put in the sliced potatoes. Season
with salt and pepper, stir carefully and cook for ten
minutes.
164
VEGETABLES
Potatoes Au-Gratin
Cut into squares four cold boiled potatoes. Make a
white sauce with a spoonful of butter in a frying pan
thickened with a little flour. Add a little milk and
beat until smooth. Season with salt, pepper, nutmeg
and half a cupful of grated cheese. Take a greased
baking dish and put in a layer of potatoes, then sauce,
potatoes again with sauce on top. Cover the top with
a layer of crumbs and bake for fifteen or twenty
minutes.
Scalloped Potatoes
Take a baking pan and butter it well. Place a layer
of thinly sliced potatoes and season with salt, pepper,
prepared mustard, a spoonful of flour and dots of but-
ter. Then another layer of potatoes, etc. (about two
layers of each). Pour over all a cupful of hot milk and
place on top a thick layer of crumbs.
Potato Crust
Cut boiled potatoes into large slices. Stir into an
egg yolk, some salt, pepper and pieces of butter. Dip
the potato slices, then roll them in flour and fry in a
buttered pan, pouring over all, the egg mixture.
Lyonnaise Potatoes
Melt a rounding teaspoonful of butter and an equal
amount of suet. Add a minced onion and cook seven
minutes. Then put in three sliced boiled potatoes, salt
and pepper to taste. Fry brown and turn. Garnish
with a bit of parsley.
165
VEGETABLES
Whipped Potatoes
Boil and mash the potatoes, then whip with a fork
adding bits of butter and warm cream, salt and pepper.
Whip until light. Serve on a hot dish.
Stuffed Baked Potatoes
Take the required number of large potatoes and
bake until soft. Cut lengthwise and dip out the potato
without breaking the skin. Mash and beat the potatoes
to a cream with a little hot milk and melted butter.
Add salt, pepper and grated Parmesan cheese (a heap-
ing teaspoonful for each potato). Put the mixture in
the shells, return to the oven until hot and serve.
Potato Balls
Take two cupfuls of mashed potatoes and add half
a cupful of flour that has been sifted with an even tea-
spoonful of baking powder and a beaten egg. Mix
well, season with salt and pepper, then make into small
balls and fry until brown.
Potato Cakes
Take two cupfuls of mashed potatoes and mix them
with a cupful of canned salmon broken into small
pieces, and a tablespoonful of cooked cornmeal. Stir
well, shape into little flat cakes and fry.
Potato Dumplings
Take a cupful of warm mashed potatoes, a piece of
butter the size of a hickory nut, an even teaspoonful of
sugar, half an even teaspoonful of grated nutmeg or
cinnamon and a pinch of salt. Beat separately the
yolks and whites of two eggs. Put the yolks with
166
V E G E T A P, L E S
the potatoes and mix thoroughly. Then stir the whites
in lightly and add enough sifted flour to make a
dough. Make into small balls. Drop in soup, or fry
and garnish with parsley.
Baked Sweet Potatoes
Boil the potatoes until almost done, remove the skin
and slice lengthwise. Put them in a buttered baking
dish, dot with butter and sprinkle with a tablespoonful
of sugar. Bake until the sugar and butter form a
syrup. Brown lightly.
Fried Sweet Potatoes With Sugar
Take four sweet potatoes that have been boiled, let
them dry off a moment. Take a frying pan and put in
it a small cupful of sugar and a piece of butter the size
of a walnut, and just enough hot water to dissolve the
sugar. Cook until brown, then put in the peeled
sweet potatoes and turn them until coated. If the
potatoes are large, cut them in half before putting
them in the sugar. Serve hot.
Scalloped Onions
Boil onions for a few minutes in water with a pinch
of soda added. Drain and rinse in hot water. Butter
a baking dish and place a layer of sliced onions,
sprinkle with salt, pepper and bits of butter and a layer
of crumbs. When the dish contains as many layers as
desired, fill it with sweet milk and bake.
(This dish may be varied by mixing chopped celery
with the onions. Other combinations may be used
also.)
167
VEGETABLES
Scalloped Corn
Butter a small baking dish and pour into it a cupful
of canned corn. Take half a cupful of sweet milk and
stir into it one egg and season with salt, pepper and
nutmeg. Put a layer of crumbs over the corn and dot
all over with bits of butter. Pour over the milk mix-
ture and bake until brown.
Corn Oysters
Cut the corn from the cob, or canned corn may be
used. Chop two small cupfuls, add a beaten egg.
Make a paste of a heaping teaspoonful of butter, two
heaping tablespoonfuls of flour and three tablespoon-
fuls of thick cream. Mix this thoroughly with the
corn and fry. A spoonful for each "oyster."
Corn Tamales
Butter a baking dish and fill it with the following
mixture. Two small cupfuls of corn, an egg slightly
beaten, a rounding tablespoonful of butter, a table-
spoonful each of chopped parsley and green pepper, a
heaping tablespoonful of cracker crumbs, and half a
cupful of cream or milk. Stir thoroughly, salt and
pepper to taste and put in the baking dish with a layer
of bread crumbs on top well dotted with butter. Bake
about twenty-five minutes.
Creamed Parsnips
Boil the parsnips until tender and slice them. Make
a sauce of a rounding teaspoonful each of butter,
chopped parsley and minced celery. Add half an even
teaspoonful of salt, a dash of pepper and a teaspoonful
168
VEGETABLES
of chopped raisins. Put the mixture in a stewpan with
the sliced parsnips and cook until hot, then stir in two
tablespoonfuls of cream.
Fried Green Tomatoes
Slice green tomatoes and place them in salt water
for ten minutes, then drain. Take a frying pan and
melt a teaspoonful each of lard, suet and butter. Roll
the tomato slices in flour after salting and peppering
them well. Brown on both sides.
Fried Tomatoes
Slice red ripe tomatoes without peeling them. Fry
the slices in butter, turning them and sprinkling them
with salt and pepper. Then place them on a hot plate.
Put a teaspoonful of flour in the skillet with the hot
butter, rub to a paste and pour in half a cupful of milk.
Stir thoroughly and season with salt and pepper. Pour
the mixture on the fried tomatoes and serve hot.
Baked Tomatoes
Butter a baking pan. Wash four medium sized red
tomatoes, cut a small slice from the stem end of each,
put in a small piece of American cheese, salt and pep-
per. Put them in the pan and bake. A little soup
stock may be put in the pan and the tomatoes basted
if preferred.
Stewed Tomatoes
Pour boiling water over four or five ripe tomatoes,
leave them for a moment and then peel them. Remove
the seeds and put them in a stewpan with half an even
teaspoonful of salt and a pinch of pepper, a piece of
169
VEGETABLES
butter the size of a walnut and a heaping tablespoonful
of crumbs. Cook for a short time and pour in half a
cupful of milk to which has been added a pinch of
saleratus, half a teaspoonful of sugar, and if desired, a
bit of onion juice. Serve hot.
Tomato Eggs
Take large round tomatoes, cut off the top, remove
enough of the center to permit filling with a fresh egg.
Season the egg with salt and pepper and put a bit of
butter on top. Put the tomatoes in a baking pan with
enough water to half cover them. Bake for half an
hour.
Stuffed Tomatoes
Mix together half a cupful of bread crumbs, half an
even teaspoonful of salt, pepper, a rounding teaspoon-
ful each of butter and sugar, a little onion juice to
flavor if desired, and a bit of grated cheese. Take
four or five round tomatoes, cut a slice from the stem
end, scoop out the soft part and a little of the solid,
but use care and keep the shells firm. Mix the pulp
with the other ingredients, then fill the shells with the
mixture, replace the tops and bake slowly for. about
forty minutes in a well buttered pan, with a little
water.
Cabbage
Chop half of a cabbage head into small bits and cook
in salted water until tender. Make a paste of a round-
ing tablespoonful of butter and a heaping tablespoon-
ful of flour, add half a cupful of rich milk and chopped
170
VEGETABLES
currants or raisins if desired. Stir this mixture with
the cabbage, cook until hot and serve. Celery may be
cut fine and cooked with the cabbage.
Stuffed Cabbage
Take a small solid head of cabbage, remove the outer
leaves and carefully hollow out the head, leaving a
thick wall. Take half a pound of lean beef, grind it
with an onion, two slices of stale bread (crumbed),
pepper, an even teaspoonful of salt and two eggs. Stir
this mixture thoroughly, fill the cabbage, and close
the top with cabbage leaves. Tie securely in a gauze
bag and cook until the cabbage is done. Remove the
cloth and brown in the oven. Serve with sauce or not
as preferred.
Creamed Cauliflower
Boil a small cauliflower until tender, then drain.
Make the cream by beating three eggs with a round-
ing teaspoonful of cornstarch and a heaping teaspoon-
ful of butter (melted slightly). Beat well and add a
cupful of milk. Pour the mixture in a stewpan and
cook, stirring all the time. When thick pour it on the
cauliflower.
Spinach
Wash thoroughly, cut off bits of root, rinse several
times and put in a saucepan with half a teacupful of
boiling w-ater and salt. Use just enough water to keep
it from scorching. When it is tender, drain it, add
pepper and butter. Arrange it on a dish and garnish
with slices of hard boiled eggs.
171
VEGETABLES
Turnip Souffle
Take a cupful or more of mashed boiled turnip, rub
it through a coarse sieve, put it over the fire in a sauce-
pan and stir in a rounding teaspoonful of butter rubbed
to a paste with a heaping tablespoonful of flour, and
salt and pepper to taste. Pour in a cupful of hot milk
and stir until smooth. Beat three eggs and add the
mixture gradually, beating steadily. Bake in a but-
tered pan for half an hour.
Salsify
Wash the salsify and boil it until tender, cut it up
and season it with a rounding tablespoonful of butter,
a little chopped parsley, salt and pepper. Heat this
thoroughly and stir in an even tablespoonful of flour,
and quarter of a cupful of cream.
Baked Squash
Cut the squash into pieces, scrape, and bake for an
hour or more. Serve in the shell with butter.
Boiled Squash
Pare the squash, cut it up and remove the seeds.
Put the pieces in boiling water with a little salt and
cook until tender. Mash the squash and press it
through a colander. Season with salt, pepper and
butter. Cream may be added if desired.
172
MISCELLANEOUS RECIPES
Welsh Rarebit No. 1
Take a small cupful each of minced cheese and milk
and put them in a saucepan, cook until the cheese is
nearly melted, add a bit of prepared mustard and salt
to taste. Stir in half a cupful of crisp cracker crumbs
that have been rolled to powder. Serve on toast.
Welsh Rarebit No. 2
Take a rounding tablespoonful of butter, half an even
teaspoonful of salt, a pinch of dry mustard, a pinch of
paprika and place them in a chafing dish. When hot
add a cupful each of cream and soft bread crumbs ;
bring to the boiling point and add a cupful of minced
cheese. When it melts put in the well-beaten yolks of
three eggs, stir a moment and add the stiffly beaten
whites. Pour over hot buttered toast or wafers.
Baked Spaghetti
Boil in salted water half a pound or less of spaghetti
until it is tender, then drain it. Make a sauce by cook-
ing together a cupful of stewed or canned tomatoes, a
minced onion and two cloves. Then put in an even
tablespoonful of butter, a rounding tablespoonful of
sugar with salt and pepper to taste. Cook about five
minutes longer and thicken with a little cornstarch
made into a paste with cold water. Put a layer of the
spaghetti in a buttered baking pan, then a layer of the
sauce, covered by a thin layer of grated cheese. Bake
for about twenty minutes.
1/3
MISCELLANEOUS RECIPES
Macaroni
Put a cupful of broken macaroni into a quart or
more of boiling salted water and cook until tender,
then drain.
Have ready a sauce made by cooking together in a
saucepan, a rounding tablespoonful each of butter and
flour. Pour in two cupfuls of milk, and stir until
smooth and when it begins to thicken season with salt
and pepper and stir in the macaroni. Serve hot.
Macaroni Au-Gratin
Melt a rounding tablespoonful of butter and stir in
a heaping tablespoonful of flour. Make a smooth
paste and stir in two small cupfuls of sweet milk. Salt
and pepper to taste. When it boils add a cupful of
cooked macaroni and half a cupful of grated cheese.
Put the mixture in a buttered baking dish and sprinkle
over a layer of crumbs and dots of butter. Bake until
brown.
Chafing Dish Cheese
Make a paste, in a saucepan, of a rounding table-
spoonful of butter and a heaping tablespoonful of flour,
half an even teaspoonful of salt and a dash of pepper.
Pour in three or four large spoonfuls of cream; stir
until smooth, then add a cupful of stewed tomatoes
that have been put through a sieve, and a cupful of
grated cheese. Keep stirring and add a beaten egg.
Serve on toast or crackers.
Cheese Cake
Take two cupfuls of cottage cheese, add a rounding
teaspoonful of butter creamed with a heaping table-
174
MISCELLANEOUS RECIPES
spoonful of sugar, a pinch of salt, the beaten yolks of
two eggs, a pinch of grated lemon rind, a pinch of
grated nutmeg and half a cupful of cream. Stir well
and add the beaten egg whites, and a teaspoonful of
lemon juice. Bake in a lower crust of pastry.
Sausage Biscuit
Make a rich biscuit dough, roll it out until less than
half an inch thick, cut in eight-inch squares; put in a
filling of country sausage (or remove the skin from
stuffed sausage), fold over each corner until it reaches
the middle, pinch the edges together and bake in
greased tins.
Chili Con Carne
Take a small piece of round steak, cut it into small
pieces and fry it in hot drippings with a little cooked
rice or not as preferred and a tablespoonful of flour.
Add pepper water, a clove, a bit of garlic and thyme.
Simmer until the meat is tender. If not thick enough,
add more flour that has been made into a paste with a
little water.
Pepper Water: Remove the seeds from two dried
red peppers, cover them with boiling water and sim-
mer until soft. The cooked peppers need not be used.
Baked Bananas
Butter a baking pan and place in it six small bananas
that have been peeled and cut in half, lengthwise. Dot
them over with butter and bake until a light brown.
(Bananas may be baked in their skins the same as
potatoes.)
175
MISCELLANEOUS RECIPES
Boiled Bananas
Boil bananas in their skins about ten minutes and
then peel and serve with cream, or sweet sauce.
Scrapple
Boil a cleaned pig's head until the flesh leaves the
bones. When the meat is cold chop it fine. Remove
the grease from the top of the cold liquid in which the
head was cooked. Strain the liquid and put it over the
fire. When it boils put in the chopped meat, and
season highly with salt, pepper and a little onion juice;
boil again and thicken it with cornmeal to a mushlike
consistency. Let it cook slowly and stir constantly for
twenty minutes. Turn down the fire and cook thirty
or forty minutes longer, stirring often enough to keep
it from burning. Then pour it into a shallow pan and
when cold cut it in slices and fry.
(Fat fresh pork may be used instead of the head.)
Salted Peanuts
Skin roasted peanuts, put a cupful into a baking
pan with a teaspoonful of melted butter. Stir them
well, let them brown, then sprinkle with salt. Stir
thoroughly and let them cool. Then turn into a sieve
and shake lightly to remove the superfluous salt.
Blanched Almonds
Pour boiling water over the almonds. Let it get
cold, then remove the almond skins.
176
PICKLES
Chili Sauce
Take ten ripe tomatoes, three chopped onions, three
red peppers, an even teaspoonful of salt, two small
cupfuls of vinegar and a scant cupful of granulated
sugar. Stew until soft, put it through a sieve and
bottle.
Apple Catsup
Stew two quarts of sliced apples and two green or
red peppers with a large cupful of water. When soft
strain through a sieve. Season the juice with salt and
a teaspoonful of pepper and a tablespoonful of lemon
juice, half an even teaspoonful each of ground cinna-
mon and cloves (put the spice in a bag) and let the
liquid simmer until thick ; then add half a cupful of
sugar and a cupful of vinegar. Let it boil up quickly
and then bottle it.
Cranberry Catsup
Take a pint of cranberries, a cupful of vinegar and
half a cupful of water, put them over the fire in a
kettle. Fill a little cloth bag with the following:
Two cloves, two \vhole allspice, a pinch of mace, a
small stick of cinnamon, broken. Put the bag in the
kettle and bring to a boil, then cook slowly until the
cranberries are soft. Put through a colander, add a
cupful of brown sugar, heat again and seal.
177
PICKLES
Tomato Catsup
Stew two quarts of ripe tomatoes and two red or
green peppers. When soft strain through a sieve. Tie
in a cloth bag the following: a spoonful of whole black
pepper, a teaspoonful of ground cinnamon, half a tea-
spoonful each of allspice and ground cloves. Put the
bag in the juice and let it simmer over the fire until
thick. Then add half a cupful of sugar and a cupful
of vinegar. Boil up quickly and bottle.
Tomato Relish
Take two cupfuls of stewed tomatoes; pour off the
liquid and add to the pulp a minced onion, a minced
celery heart, half an even teaspoonful of ground mus-
tard, an even teaspoonful of ground cinnamon, salt to
taste, two heaping teaspoonfuls of sugar and half a
cupful of vinegar. Mix well and let it come to a boil.
Put it in a fruit jar.
Cucumber Chili
Take six ripe cucumbers, pare them and remove the
seeds. Sprinkle with salt and let them stand all day;
then drain and add two large onions minced, a minced
pepper and half an even teaspoonful of ground black
pepper. Mix well and cook with a cupful of vinegar
and an even teaspoonful of ground mustard. Put in
a jar with several pieces of horse radish.
Worcestershire Sauce
Take a pint of peeled, sliced apples and a pint of
sliced tomatoes. Chop together half a cupful or more
of raisins and an onion. Put them with the apples and
tomatoes in a kettle and add a minced pepper and a
178
PICKLES
rounding teaspoonful each of ground cinnamon and
allspice and an even teaspoonful of ground cloves.
Pour in three cupfuls of vinegar, a cupful of water and
a cupful of dark molasses. Stir all together and bring
it to a boil : then let it simmer slowly for several hours,
until very soft, boil once more, strain through cheese-
cloth and bottle.
Green Corn and Cabbage
Take twelve ears of corn and slice it off the cob,
three large onions, a small solid head of cabbage,
chopped, six celery stalks, three red peppers, a round-
ing tablespoonful of salt, six cupfuls of vinegar, three
cupfuls of brown sugar. Chop and mix thoroughly
all the ingredients and boil for twenty-five minutes,
then add two heaping teaspoonfuls of mustard dis-
solved in vinegar. Put it into jars and seal.
Canned Cucumbers No. i
Peel the green cucumbers and cut them in round
slices. Take fruit jars, put in a layer of rock salt,
then a layer of cucumbers ; repeat until the jar is full.
On top put a layer of salt half an inch deep. Seal.
Rinse the salt out thoroughly before using, and
serve the same as fresh cucumbers.
Canned Cucumbers No. 2
Take two dozen cucumbers, pare and slice in wheels,
and a cupful of sliced white onions, or small whole
ones. Add a cupful of salt and let them stand several
hours, then drain.
Take half a cupful of sweet oil, one-third of a cupful
of white mustard seed, a teaspoonful of celery seed
179
PICKLES
and two and one-half cupfuls of cider vinegar. Put
the cucumbers and onions in this. Mix well and put
(cold) into jars; let it overflow and then seal.
Mustard No. i
Dry mustard mixed with vinegar to make a thin
paste.
Mustard No. 2
Take a rounding tablespoonful of mustard powder
and two rounding tablespoonfuls of sugar, mix and
add either the well beaten yolk or white of an egg;
and half a cupful or less of vinegar. Cook until thick
and when cold stir into it a spoonful of salad oil.
French Mustard
Take a heaping tablespoonful of mustard powder, a
dessertspoonful of olive oil, half an even teaspoonful
each of salt and sugar, and a teaspoonful of tarragon
vinegar. Beat until smooth. A bit of onion juice
may be added, also the oil may be omitted and more
vinegar used. Keep in a corked jar.
Mustard Pickles
Take two quarts of small cucumbers and put them
in a glass jar. Mix thoroughly together three pints
of vinegar, half a cupful each of salt, sugar and dry-
mustard, and pour it over the cucumbers until it
overflows, then seal.
Pickles
Fill glass jars with small cucumbers, or onions,
put a few pieces of horse radish root in each jar, and
cover to overflowing with good cold vinegar; seal.
1 80
PICKLES
Pickled Green Peppers, Stuffed
Cut the tops from a dozen green peppers, clean out
the seeds and membrane and soak the peppers in
strong brine for a couple of days. Then drain and put
them in ice water for several hours.
Make a stuffing by mixing together a cupful of
finely chopped cabbage, two rounding tablespoonfuls
of horse radish, a rounding teaspoonful of minced
onion, a dozen whole black peppers, or half an even
teaspoonful of ground pepper, an even teaspoonful of
dry mustard, an even teaspoonful of celery seed, a
rounding teaspoonful of brown sugar, half an even
teaspoonful each of powdered mace, nutmeg and
ginger, and a tablespoonful of salad oil.
Fill the peppers, tie on the tops, put in crocks, and
cover with boiling vinegar. After a week reboil the
vinegar and pour over the pickles and put a weight
on top.
Stuffed Peppers
Cut the tops from a dozen green peppers, remove
the seeds and soak the peppers in strong brine for
three hours.
Make a filling by mixing together the following
ingredients :
Three finely chopped sour apples,
Half a cupful each of chopped seeded raisins, cur-
rants and finely crushed almonds,
A heaping teaspoonful of finely chopped citron, a
rounding teaspoonful of ground cinnamon, half an
even teaspoonful each of ground cloves, nutmeg and
salt,
Half a cupful of vinegar and half a cupful of sugar.
181
PICKLES
Boil this mixture, rinse the peppers, and fill them.
Fasten on the tops, pack in a jar, and pour hot
vinegar over them.
Green Tomato Hash
Mince two quarts of green tomatoes, a cupful of
chopped seeded raisins, two minced onions, three sour
apples, a minced green pepper, two heaping spoonfuls
of chopped candied lemon and orange peeling, an even
tablespoonful each of salt and mustard powder, and
a pint of good vinegar. Mix thoroughly and boil for
an hour and a half, or more. Bottle and seal.
Watermelon Pickle
Take the rind from half of a large melon. Pare off
the green and red and cut into small square or oblong
pieces. Cover with water. Put in two tablespoonfuls
of salt, and let it stand all night. Then pour off the
brine, put the rind into a kettle with a little fresh
water, and cook it until clear and tender.
Make a syrup by boiling two cupfuls each of vinegar
and sugar and pour it in the kettle, which should con-
tain about a cupful of the water in which the rind
was cooked. Put in a bag of spice and cook for twenty
minutes, then seal.
Pickled Onions
Take the desired quantity of small white onions,
remove the outer peeling and cover them with salt
water. Let them stand two days. Drain and put in
fresh water for several hours. Drain again and pack
the onions in jars and fill the jars to overflowing with
boiling vinegar. Seal.
182
PRESERVES
Canned Rhubarb
Wash the rhubarb, peel the older stalks, cut in small
pieces and put it in a kettle with a cupful of water, let
it cook slowly. To one quart of rhubarb, add a small
lemon sliced, and a large cupful of sugar (more or
less). Boil and can.
Canned Pineapple
Peel and cut out the eyes and slice the pineapple :
drop the slices into cold water as soon as cut. Cook
the pineapple in a little water until tender; skim the
liquid. Take out the pineapple and put sugar in the
water. (The proportion is two cupfuls of sliced pine-
apple to one and one-half cupfuls of sugar.) Boil and
skim when necessary. Put the fruit back into the
syrup, boil for ten or twelve minutes. Fill the jar until
it overflows, then seal it.
Canned Peaches
Peel, cut in halves and remove the stones from
peaches. Put the halves in cold water as soon as
cut. Put a cupful of water into a preserving kettle
and a layer of peaches, sprinkle lightly with sugar:
a second layer sprinkled with sugar, etc. Bring slowly
to the boiling point and then boil about ten minutes.
Fill the can till it overflows and seal at once.
Canned Small Fruits
Pack glass jars full of berries and to each pint jar
put in half a cupful of sugar and fill to the top with
cold water.
183
PRESERVES
Put hay or cloths in the bottom of a boiler, set in
the cans, fill the boiler with cold water, nearly to the
top of the jars. Put on the boiler lid and boil until
the fruit is tender. Seal at once and stand upside
down for a day.
Cranberries No. i
Pick over and wash the cranberries. Pack the nice
whole ones into cans, fill the can to overflowing with
cold water, and seal. Keep in a cool place.
Cranberries No. 2
To two cupfuls of cleaned cranberries add one cup-
ful of sugar and one cupful of boiling water. Put
them in a porcelain kettle and stir to mix the sugar.
When they swell mash them against the kettle until
all are broken. Keep them boiling all the time. Whsn
all are mashed turn them into dishes.
Watermelon Rind Preserves
Cut off the thin green part and the soft inside part
of the rind, then cut the rind in small pieces. Put
them in a preserving kettle, cover well with water
and cook until tender. Remove the rind and add
water if there is not enough liquid for syrup. To
two cupfuls of liquid use one and two-thirds cupfuls
of sugar, and flavor with a tablespoonful of lemon
juice and boiled ginger root. Boil the syrup and put
in the rind, heat it thoroughly, put into jars and seal.
Preserved Quince
Take the desired number of quinces, pare, core and
quarter them. Place them in a preserving kettle with
184
PRESERVES
just enough water to cover them. Cook slowly until
soft, then take them out carefully and spread them on
plates to cool. Put the peelings into the kettle with
the juice and stew slowly for an hour. Strain the
liquid through a cloth, return it to the kettle with an
equal amount of sugar, heat it and put in the quinces.
Bring it to a boil and skim it, then pack the fruit in
jars and fill to overflowing with the boiling syrup.
Strawberry Preserves
Take an equal amount of sugar and strawberries.
Rinse the strawberries slightly with cold water and
mix them with the sugar in a preserving kettle. Let
them stand on the warm range until the sugar melts,
then boil for fifteen or twenty minutes. Remove the
berries, boil the syrup again and skim it. Put back the
berries, bring to a boil and can.
Apple Jam
Make a syrup of two pounds of brown sugar and
enough water to dissolve it. Add a peeled sliced
lemon and a little ginger root or cinnamon. Boil the
syrup and skim it, then put in two pounds of peeled
and finely chopped sour apples. Boil until the apples
are clear and soft. Put into jelly glasses.
Jam No. i
Take two quarts of ripe cherries, remove the pits.
Put the fruit in a kettle with a cupful of seeded raisins,
four pounds of granulated sugar and the chopped rind
and pulp of four oranges. Boil for about three-
quarters of an hour.
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PRESERVES
Jam No. 2
Two quarts of pitted plums, a pound of seeded
raisins, two oranges and one lemon. Grate the orange
and lemon rind and chop all the ingredients together;
add an equal amount of sugar and boil until the fruit
is soft. Put in jelly glasses.
Apple Butter
Take the desired amount of cider and boil it until
it is reduced one-third of the original quantity. Put
in as many peeled and sliced apples as it will cover;
simmer until the apples are soft, then take a skimmer
and remove the apples. Put more sliced apples in
the cider, and do this until all the cider is absorbed.
Let the cooked apples stand until the next day, then
put them in a preserving kettle and heat thoroughly.
Season with spice if preferred. Put in stone jars.
Tomato Butter
Cook the desired amount of tomatoes, put them
through a sieve, add sugar and spice to taste, and
cook until thick.
Pumpkin Butter
Take a yellow pumpkin, pare it and cut in small
pieces. Weigh the pieces and to each pound of pump-
kin put in a pound of sugar, and orange and lemon.
Chop very fine and cook until soft. Put through a
sieve and return to the fire. Spice may be added if
desired. Put in glasses and cover with melted
paraffine.
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PRESERVES
Gooseberry Marmalade
Make a proportion of two-thirds gooseberries to
one-third of orange pulp. Add a pint of water to a
pound of fruit ; cook until soft. Put through a sieve
and to each pound of fruit add a pound and a quarter
of granulated sugar. Cook until it jellies, skimming
when necessary. Put in jelly glasses.
(Raspberries may be used instead of oranges.)
Orange Marmalade
Make a proportion of six oranges to two lemons.
To each pound of sliced fruit add a pint of cold water
and one and one-quarter pounds of granulated sugar.
Cook until it jellies ; put into glasses.
Rhubarb Marmalade
Take two pounds of rhubarb, peeled and cut in
small pieces, two pounds of sugar, the pulp and grated
rind of three oranges and one lemon. Cook with a
cupful of water until well done. Put into jelly glasses.
Fruit Jelly
Make bags of thin muslin with a tape loop at the
top and one near the bottom. Wash the fruit and
put it in a porcelain or granite kettle with a cupful of
water and boil until the juice is extracted. Pour it
into the bags and hang them over a large dish to
drain. Then put the juice in the kettle, let it boil,
and add an equal amount of heated sugar. Boil a few
minutes and fill the glasses. Put a silver spoon in the
glasses and set them on a folded newspaper while
filling.
187
PRESERVES
Cranberry Jelly
Wash a quart of cranberries and put them while
wet into a double boiler. Cover and cook until soft.
Put them through a coarse sieve, return to the fire,
sweeten to taste and turn into a wet mold to form.
Apple Jelly
Slice apples without peeling them and put them in
a preserving kettle with just enough water to keep
them from scorching. Cook slowly until the apples
are soft. Fill the bags and hang them over a dish to
drain. Clear jelly is made without squeezing the bag.
To each pint of juice use a pound of sugar and the
juice of half a lemon. Boil the juice for fifteen min-
utes, skim, and add the heated sugar. Boil up once
and pour into the glasses.
Grape Jelly
Wash the grapes and put them in a preserving kettle
with a small cupful of water. Cover and let simmer
until the fruit is cooked. Fill the bags and drain into
a dish. Put the juice into a kettle, let it boil for fifteen
minutes, skim it and add heated sugar, a pound of
sugar to a pint of juice. Let it boil up once, then
pour into glasses.
Currant Jelly
Wash the currants, crush them and strain through
a thin bag. Take the juice and let it boil. Add a
cupful of heated sugar to a cupful of juice. Let it
boil once, and pour into glasses.
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PRESERVES
White Jelly (For Immediate Use)
Dissolve one-quarter of a box of gelatin in half a
cupful of cold water. When entirely dissolved, add
half a cupful of boiling water and stand it in a warm
place. Put in half a cupful of granulated sugar and
the juice of one lemon. When the sugar is entirely
dissolved, beat the white of one egg until very stiff,
and beat it into the mixture, a spoonful at a time,
slow r ly and thoroughly. Then set it on the ice until
served.
Pineapple Jelly With Nuts
Take half a cupful of crushed nut meats, a sliced
banana, the juice of one lemon, and a cupful of grated
pineapple. Dissolve one-quarter of a box of gelatin
in half a cupful of cold water. When dissolved add a
cupful of boiling water and half a cupful of sugar (or
less). Strain and let it stand until it begins to thicken,
then add the pineapple mixture and the well beaten
whites of two eggs. Beat all thoroughly ; set on ice.
Whipped cream may be served with this.
Mint Jelly
Take a cupful of mint and parsley mixed. Wash
thoroughly, chop fine, and steep with two cupfuls of
boiling water for ten minutes or longer. Strain, and
add a cupful of sugar to each cupful of liquid, with a
teaspoonful of lemon juice. Boil until it jellies and
put into glasses.
Bar Le Due
Select large currants and remove the stems. To half
a pound of fruit allow one and one-half pounds of
189
PRESERVES
sugar. Take other currants and crush them. Take a
cupful of juice from the crushed currants, put it in a
preserving kettle with one and one-half pounds of
sugar. Simmer slowly, dissolve the sugar without
water if you can. Then drop into the syrup the half
pound of currants. Cook a few minutes, slowly.
Strain carefully, that the currants may remain whole.
Boil the syrup until thick, skim, put in the currants
carefully, let it boil up once, and pour into glasses.
Peanut Butter No. i
Skin roasted peanuts and grind them. To each
cupful of ground peanuts add half a cupful of butter
and rub to a smooth paste.
Peanut Butter No. 2
Beat an egg thoroughly with half a cupful of sugar,
an even teaspoonful of prepared mustard, half an even
teaspoonful of salt, four tablespoonfuls of vinegar and
half a cupful of the peanut paste as given in No. I
recipe. Boil until it thickens and then beat with a
iork until light.
Candied Peel
Take lemon or orange rinds, clean out the inside
and put the rinds in cold water; boil five minutes,
drain, then cover them with boiling water and cook
until tender enough to be pierced by a straw.
Make a syrup of a cupful of sugar and half a cupful
of water. Remove the rind from the water and place
it in the syrup and boil until transparent. Drain and
roll in sugar, or dry the peeling and pour over it the
190
PRESERVES
syrup that has been boiled until it begins to
granulate.
Grape Juice No. 1
Wash the grapes and remove the stems. Place the
grapes in a preserving kettle with a little water (not
quite enough to cover them). Bring them slowly to
a boil, and when broken and soft put them in bags to
drain. Put the juice back on the fire, sweeten to
taste, boil, and seal in bottles.
Grape Juice No. 2
Wash the grapes, place them in a double boiler and
steam until soft. Put them in a cheese cloth bag to
drain. Bottle the unsweetened juice, and seal.
191
CANDY
Taffy No. i
Mix together half a cupful of condensed cream, a
rounding teaspoonful of butter and three cupfuls of
brown sugar. Add half a cupful of crushed walnut
meats. Boil until it will form when dropped in cold
water, then pour into buttered pans, and when cold
cut into desired pieces.
Taffy No. 2
Boil two cupfuls of molasses for about twenty
minutes; stir in an even teaspoonful of saleratus and
boil until a bit dropped in cold water is brittle. Keep
stirring and add a teaspoonful of vinegar. Pour it into
buttered pans.
Nut meats may be stirred in if desired.
Molasses Candy No. i
Take a cupful of molasses and a cupful of brown
sugar, a piece of butter the size of a walnut, and a
tablespoonful of vinegar. Boil until a bit dropped in
cold water becomes brittle, then stir into it half an
even teaspoonful of saleratus and pour into buttered
pans to cool.
Molasses Candy No. 2
Dissolve a cupful of granulated sugar with half a
cupful of vinegar, and put it into a granite kettle
with a quart of molasses. Boil it until a bit dropped
into cold water will harden. Then stir into the syrup
a rounding tablespoonful of butter and an even table-
192
C A X D Y
spoonful of saleratus, and beat it thoroughly. Then
remove it from the fire and pour it into a well buttered
pan. When cool enough, butter the hands well and
pull the candy.
Candied Fruit
Cherries. Boil two cupfuls of granulated sugar
with half a cupful of water; do not stir it. "When a
bit dropped in w r ater is brittle remove the vessel from
the fire and set it in one containing boiling water.
Take a clean hatpin and with it dip each cherry in the
hot syrup, then lay it on waxed or buttered paper to
dry. Grapes and nuts may be dipped in the same syrup
also.
Candied Citron
Peel the citron and cut it into pieces of the desired
size. To each pound of citron use a pound of sugar
and a cupful of water. Put the sugar and water in a
pan over the fire ; when the sugar melts add the citron
and a little ginger root. Cook until the citron is
tender, then remove the citron and spread it on plat-
ters. Boil the syrup until thick, flavor with lemon, and
put in the citron. Stir it until it is well cooked, then
put it on waxed paper to dry.
Caramels
Take a granite pan and put into it two cupfuls of
granulated sugar and half a cupful of water. AYhen
the sugar dissolves stir into it a pinch of cream of
tartar; stir steadily, and when a bit dropped in cold
water can be worked to a paste, beat into it a tea-
193
CANDY
spoonful of vanilla or lemon, remove from the fire,
and when cool enough pull and knead it. Roll it into a
sheet and sprinkle with sugar, roll again, and cut into
squares.
Chocolate Caramels No. i
Take half a cupful of molasses and two cupfuls of
brown sugar, half a cake of bitter chocolate, half
a cupful of cream and half a cupful of butter. Cook
together until a bit dropped in water will harden, then
pour it into a buttered pan, and when cool cut it into
squares.
Chocolate Caramels No. 2
Take a cupful of molasses, half a cupful each of
brown sugar and cream, a rounding teaspoonful of
butter and a quarter of a pound of chocolate. Boil
and stir well and when a bit dropped into cold water
will harden pour it into a buttered pan. When cool
cut it into squares.
Cocoanut Caramels
Take two cupfuls of granulated sugar and half a
cupful of thin cream or milk and boil ten minutes.
Then add a cupful of grated cocoanut, boil again about
ten minutes and pour it on a buttered dish. When
partly cool cut into shapes.
Maple Caramels
Take three cupfuls of brown sugar and half a cupful
of maple syrup, a cupful of cream and a rounding
tablespoonful of butter. Cook them together until a
194
C A N D V
spoonful dropped in water to cool can be worked into
soft paste, then pour it into well buttered dishes, and
when cool enough cut it into squares.
Syrup Caramels
Take a cupful each of corn syrup and thin cream,
two cupfuls of sugar and a rounding teaspoonful of
butter. Boil this mixture until a bit dropped in water
will harden. Remove it from the fire and beat it well.
Crushed nuts may be added if desired. Then pour it
into a buttered pan to cool. Cut into squares.
Cocoanut Creams
Take the milk from a small cocoanut and put it into
a porcelain kettle with two cupfuls of sugar and beat
slowly until the sugar is melted, then let it simmer for
ten minutes. Stir in the grated cocoanut and keep
stirring the mixture, boiling slowly for about ten
minutes. Pour it into a buttered pan and let it harden
for about a day.
Cream Candy No. i
Take a porcelain pan and place in it two cupfuls
of sugar, one cupful of water, half an even teaspoonful
of cream of tartar and put it over the fire. Stir until
the sugar is dissolved, then boil slowly without stir-
ring until a bit dropped in cold water will harden.
Pour into a buttered dish and when cool enough pull
with well buttered hands.
Cream Candy No. 2
Take the well beaten white of an egg, a tablespoon-
ful each of milk and cream, and a tablespoonful of
195
CANDY
vanilla. Add pulverized sugar to make a stiff dough,
and mould it into the desired shapes. Nuts may be
placed on top.
Frosted Creams
Take a cupful of molasses, an egg, half a cupful of
butter, a rounding teaspoonful of saleratus, half a cup-
ful of brown sugar, an even teaspoonful of salt, a
teaspoonful each of ground cinnamon and ginger.
Beat all together with half a cupful of hot water and
add enough flour to make a soft dough. Bake in a
buttered pan and frost, then cut into squares. Any
preferred frosting may be used as for cake.
Chocolate Creams
Beat the white of an egg until it is stiff. Add con-
fectioners' sugar to make a dough that may be rolled.
Flavor with half a teaspoonful of vanilla. Beat it
well and roll it into small balls ; place these on waxed
paper.
Melt several spoonfuls of grated chocolate by put-
ting it in a double boiler, then dip each ball until it is
coated, and then place on buttered plates or waxed
paper to harden. Let them stand about half an hour.
Chocolate Coating
Another way of making a cholocate coating for
candy is to melt three heaping tablespoonfuls of
crushed chocolate, and stir into it three tablespoonfuls
of cream, an even teaspoonful of sugar and a table-
spoonful of water. Boil for five or six minutes, remove
it from the fire, and dip the candy into it.
196
C A X D V
French Candy (Uncooked)
Take as many egg whites as desired and an equal
quantity of cream or cold water. Beat the egg whites
thoroughly, add the cream, and stir in slowly very
fine confectioners' sugar until of the consistency of
stiff dough. Knead it on a marble glass surface (the
more it is kneaded and beaten, the better it will be),
add vanilla or any preferred flavoring, and make it
into balls or any desired form.
These forms may be finished in many ways. Put a
nut meat on top and press it slightly. Candied fruit
may be used; cocoanut, chocolate, etc., make a delight-
ful coating.
Candy Kisses
Put the whites of three eggs into a deep dish and
beat them until very stiff, with a cupful or more of
sugar. Add gradually a cupful of nuts and half a
teaspoonful of vanilla. Drop in spoonfuls in a pan
and bake to a golden brown.
Chocolate Fudge No. i
Take two cupfuls of granulated sugar, half of a
cupful of milk or cream, and half of a cupful of crushed
chocolate. Put them in a granite dish and boil for five
minutes, beat until thick, remove it from the fire, and
stir in a teaspoonful of vanilla.
Chocolate Fudge No. 2
Take half a cupful of crushed chocolate, half a cup-
ful of milk and half a cupful of molasses. Put them
in a granite pan and boil until a bit hardens in cold
197
CANDY
water, then remove from the fire and add a teaspoon-
ful of vanilla. Beat until it granulates, then pour on
buttered plates.
Chocolate Fudge No. 3
Take a cupful of granulated sugar, a rounding tea-
spoonful of butter, half a cupful of cream and a round-
ing tablespoonful of crushed chocolate. Put them into
a granite saucepan and stir until all are blended. Boil
a few moments, dip a little into a dish, stir it, and if
it creams, remove the candy from the fire, beat it until
nearly cool, and pour it into buttered pans.
Cocoanut Fudge
Take two cupfuls of white sugar, one cupful of
milk, a rounding teaspoonful of butter, half of a cocoa-
nut grated, or prepared cocoanut, and a teaspoonful
of lemon juice. Boil the mixture until a bit dropped
in water will harden, then pour it into buttered pans,
and when nearly cold cut it into the desired shapes.
Maple Fudge No. i
Boil three cupfuls of maple syrup with a rounding
teaspoonful of butter. When a bit dropped in cold
water becomes brittle, remove it from the fire and beat
it until granulation begins, then pour it into buttered
pans and cut into squares.
Maple Fudge No. 2
Take a pound of maple sugar and break it into small
pieces. Add a cupful of milk and an even tablespoon-
ful of butter. Put it over the fire and let it boil until
a bit dropped in water will harden. Remove it from
198
CANDY
the fire and beat it until it begins to granulate. Put
it on buttered plates, and when nearly cold cut it into
squares.
Opera Fudge
Take two squares of bitter chocolate, two cupfuls
of granulated sugar, half a cupful of sweet cream,
thinned with two or three spoonfuls of hot water.
Put the mixture over the fire and boil, stirring fre-
quently. Take a small bit in a buttered spoon, and
if it hardens when cold remove it from the fire, and
when cool beat it until it becomes thick and smooth,
then make it into small balls.
Nut Fudge
Make the candy after the recipe for opera fudge,
and after removing it from the fire stir into it the
desired quantity of crushed hickory nuts. Cut into
squares.
Fudge Sandwiches
Cut marshmallows in halves and put a square of
marshmallow fudge between layers of marshmallow
slices.
Marshmallow Fudge
Take two squares of chocolate and crush or grate it,
two cupfuls of granulated sugar, a cupful of milk, a
rounding teaspoonful of butter and five marsh-
mallows. Place all in a granite pan and boil until
a bit dropped into water will harden. Beat until stiff,
and pour into buttered pans. Cut into squares.
9
CANDY
Pall Mall Fudge
Take a granite saucepan and put into it a cupful
each of dark brown sugar and granulated sugar, two
tablespoonfuls of molasses, a pinch of saleratus, four
tablespoonfuls of thick cream, two tablespoonfuls of
melted butter. Put it over the fire and let it boil for
three minutes, then add a rounding teaspoonful of
crushed chocolate. Boil rapidly for five minutes, stir-
ring constantly. Turn down the fire and let the mix-
ture simmer a few minutes more, then stir into it a
teaspoonful of vanilla. When it begins to cool, beat
it until thick. Pour into buttered pans, and when it
is nearly cold cut it into squares.
Peanut Candy No. i
Skin and crush three cupfuls of peanuts and heat
them in the oven. Melt a cupful of granulated sugar
in a granite pan, stirring constantly. Then stir in the
hot peanuts and pour into buttered pans.
Peanut Candy No. 2
Spread two cupfuls of skinned peanuts over well
buttered pans. Melt three cupfuls of sugar and pour
it over the peanuts. Mark into squares.
Peanut Brittle
Put into a granite pan a cupful each of mclasses
and brown sugar, a rounding teaspoonful of butter
and a teaspoonful of vinegar. Boil until a bit dropped
into cold water hardens. Then stir into it a cupful of
skinned peanuts and a pinch of saleratus. Remove it
from the fire, pour into buttered pans and cut it into
desired shapes.
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CANDY
Walnut Candy
Boil together a cupful of milk and three cupfuls of
brown sugar. When a bit dropped in cold water be-
comes brittle, put in a piece of butter the size of a
walnut, and a teaspoonful of vanilla. Turn out the
fire and stir in a cupful of broken walnut meats.
When cool enough make it into marbles.
Butter-Scotch No. 1
Take a granite pan and put into it two cupfuls of
sugar, one cupful of water and three teaspoonfuls of
vinegar. Let it boil and put into it two heaping table-
spoonfuls of butter. When a bit dropped into cold
water hardens, pour it into buttered pans and mark it
into squares.
Butter-Scotch No. 2
Take two cupfuls of powdered sugar and half a
cupful of rich milk. Add three heaping tablespoonfuls
of butter and work the ingredients together. Then
boil the mixture until a bit when cool can be formed
into a ball. Remove it from the fire, add a teaspoon-
ful of flavoring, and pour it on buttered plates.
Candy Jelly
Take four teaspoonfuls of gelatin, cover it with
water to dissolve. Put in a granite pan with a cupful
of granulated sugar and boil it for fifteen minutes or
longer. Add a tablespoonful each of orange and
lemon juice and a cupful of nut meats. When cold
cut it into cubes.
2OI
CANDY
Pulled Candy
Boil together two cupfuls of granulated sugar and
a cupful of water, using a granite or porcelain pan.
Add a rounding tablespoonful of butter and a pinch
of cream of tartar. When a bit dropped in cold water
hardens, stir in a tablespoonful of lemon or orange
juice. Pour into a buttered pan, and when cool enough
to handle pull with buttered fingers until white. Twist
into desired shapes and cut it with a buttered knife.
Egg Candy
Boil together half a cupful of syrup, half a cupful
of water and two cupfuls of granulated sugar, using a
granite pan. Drop a bit into cold water, and if it
hardens stir into the pan the stiffly beaten whites of
two eggs. Beat thoroughly, add flavoring and pour
into buttered pans. Nut meats or candied citron may
be stirred in with the flavoring.
Nougat
Boil together two cupfuls of sugar and half a cupful
of water. Use a porcelain or granite pan. Butter
plates and spread over them mixed nuts, candied fruit,
citron, cocoanut, etc. When the sugar boils drop a
bit into water; if it hardens, put in a spoonful of
flavoring and pour the mixture over the nuts.
Marshmallows
Take three heaping tablespoonfuls of pulverized
gum arabic and soak it in a cupful of cold water for
three hours ; then put it in a double boiler with cold
water in the outer vessel. Heat until the gum arabic
is dissolved, then strain it through coarse cheesecloth.
202
CANDY
Put the strained gum back into the boiler and add a
large cupful of powdered sugar. Stir the mixture
steadily until it becomes stiff and white. Remove it
from the fire and beat it thoroughly ; add a teaspoon-
ful of vanilla and beat it again. Rub a pan with
cornstarch and pour the paste into it. When cool
cut it into cubes, and roll each in a mixture of three
parts cornstarch to one part of powdered sugar.
Candied Violets
Boil together a cupful of granulated sugar and a
small cupful of water. Dip a fork into it, and if it
spins a thread, dip each violet, rose petal, etc., into
the syrup and place them carefully on a buttered
wire strainer to dry. When dry, if the coating is not
thick enough, redip the flowers. Sprinkle them with
sugar and place separately on buttered plates.
Popcorn Balls
Make up a recipe for molasses candy, and before
taking it from the fire stir in popcorn to thicken the
mixture, and when nearly cool form it into balls and
roll them in popcorn, that the surface may not be
sticky.
Cocoanut Balls
Boil a cupful of sugar with three tablespoonfuls of
water. Drop a bit into cold water, and if it hardens
remove it from the fire and stir in shredded cocoanut
until thick. When nearly cold form into balls and roll
them in prepared cocoanut or sugar. Place the balls
on buttered plates to harden.
203
FIRELESS COOKER
Excellent fireless cookers may be obtained at the stores,
but a simple one may be made at home as follows:
A pail, box or small trunk may be used. If one "burner"
is desired, take the large pail and another three or four
sizes smaller; each must have a lid. Hay, straw, shredded
newspaper or excelsior may be used. Put a thick layer in
the bottom, set in the smaller pail, and pack all around it.
Remove the small pail and put in a sheet of paper or cloth,
or both, to make a good side to the nest, and a cushion of
the same to fit over the top under the outside lid. Folded
newspaper may be used. A hot lid or stone may be placed
in the cooker under the food vessel, but is not necessary.
Prepare the food according to the recipe, place it in the
smaller pail, and cook it over the fire until the heat pene-
trates to the center of the food. It must reach the boiling
point. Have it tightly covered and put it in the cooker
immediately. Do not remove the cover until the food is to
be served. The slow process of cooking preserves the
flavor of the food.
The fireless cooker is also economical and tough meats
are rendered palatable. There is no odor, and no danger
of the food burning. Beans and other foods that require
much cooking may be reheated to the boiling point after
a few hours, and returned to the cooker.
204
WEIGHTS AND MEASURES
One Gill
1. One fourth of a pint or about half a cupful.
2. Two wineglassfuls.
A Wineglassful
Four tablespoonfuls of liquid.
An Ounce
1. Two tablespoonfuls of liquid.
2. One rounding tablespoonful of butter.
3. One heaping tablespoonful of sugar, etc.
4. The white of one egg.
5. The yolk of one egg.
A Pint
Two cupfuls.
A Pound
1. Two cupfuls of powdered or granulated sugar.
2. One and one-half cupfuls of hard butter.
3. Two cnpfuls of unsifted flour.
A Saltspoonful
Half of an even teaspoonful.
Proportions
1. A spoonful, cupful, etc., means even full or level.
2. Use a teaspoonful of soda to a pint of sour milk, or
a cupful of molasses.
3. Two rounding teaspoonfuls of baking powder to a
pint of flour.
4. One-half teaspoonful of salt to a pint of flour.
5. One-half teaspoonful of salt to one pint of soup.
6. One tablespoonful of flavoring to one quart of
cream for freezing.
7. Use one quart of water to a pound of soup meat for
stock.
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I 7 1934
