TRIED AND TRUE
Published in connection with the Fair in Aid
of the Building Fund of the Free Congrega-
tional Church, Andover, Massachusetts, 1903
SBCOND BDITION, 1913
Copyright by George A. Christie
THE ANDOVER PRESS
A TABLE OF WEIGHTS AND MEASURES FOR
Ten eggs One pound
One quart of flour One pound
Two cupfuls of butter One pound
One generous pint of liquid One pound
Two cupfuls of granulated sugar One pound
Two heaping cupfuls of powdered sugar One pound
One pint of finely chopped meat, packed solidly . . . One pound
The cup used is the common kitchen cup, holding half a pint.
Two and one-half teaspoonfuls .... make one tablespoonful
Four tablespoonfuls " one wineglassful
Two wineglassfuls " one gill
Two gills " one teacupful
Two teacupfuls % . " one pint
Four tablespoonfuls salt . . ... . " one ounce
One and one-half tablespoonfuls granulated sugar " one ounce
Two tablespoonfuls flour ..... " one ounce
One pint loaf sugar weighs ten ounces
One pint brown sugar " twelve ounces
Oney pint granulated sugar " sixteen ounces
One pint wheat flour . . , . ^ . . " nine ounces
One pint corn meal . . .".*'. f . . " eleven ounces
A piece of butter the size of an egg 't*' . . " about iH ounces
Time required for cooking the following
meats and vegetables
" Remember salt can be added but never taken away."
Beef, sirloin, rare, per pound, eight to ten minutes.
Beef, sirloin, well done, per pound, twelve to fifteen minutes.
Chickens, three or four lbs. weight, one and one-half hours.
Duck, tame, from forty to sixty minutes.
Lamb, well done, per pound, fifteen minutes.
Pork, well done, per pound, thirty minutes.
Turkey, ten pounds, three hours.
Veal, well done, per pound, twenty minutes.
Potatoes, boiled, thirty minutes.
Potatoes, baked, forty-five minutes.
Sweet potatoes, baked, one hour.
Squash, boiled, twenty-five minutes.
Squash, baked, forty-five minutes.
Green peas, boiled, twenty to forty minutes.
Shelled beans, one hour.
String beans, one to two hours.
Green corn, from twenty to thirty minutes.
Asparagus, fifteen to thirty minutes.
Spinach, one to two hours.
Tomatoes, one hour.
Cabbage, forty-five minutes to two hours.
Cauliflower, one to two hours.
Dandelions, two to three hours.
Beet greens, one hour.
Onions, one to two hours.
Beets, one to five hours.
Turnips, forty-five minutes to one hour.
Parsnips, from one-half to one hour.
Meats. Etc. —
Puddings, Etc. —
English Plum .
Pies, Pastry —
Breads, Etc. —
Wheat Bread .
Mock Cherry .
Brown Bread .
Scotch Short Bread
English Mince Meat
Cake, Cookies, Etc. —
Ices and Beverages .
Pickles and Preserves
Who pepper'd the highest, was surest to please."
DIRECTIONS FOR MAKING STOCK FOR SOUP
Use .hank or edge bone of beef, and shoulder or neck of mutton.
Put in a kettle and cover with cold water, and let boil slowly for
hours; strain and put away for use. Allow one quart of water to
a pound of meat. N. H. F.
Boil a marrow bone in a quart of water one half hour, remove
the bone and add one quart of tomato, two heaping tablesponfuls
of flour, one of butter, one teaspoonful of salt, one of sugar, a little
bay leaf and cut-up onion. Boil fifteen minutes and strain.
Mrs. J. Newton Cole
One quart water, one pint cooked tomatoes boiled together and
strained, one tablespoonful butter, one tablespronful flour rubbed
together smoothly, one teaspoonful salt, one tablespoonful sugar and
a shake of pepper. Boil together fifteen minutes or more. Serve
this with crackers split in halves and buttered and browned in a
Put three pints tomatoes stewed and strained and sweetened,
to two quarts beef stock, add ^n onion, salt and pepper.
POTOTO SOUP. I
One pint of milk, three potatoes (average size) one teaspoonful
chopped onion, one teaspoonful salt and a little pepper, one-half
teaspoonful flour, one teaspoonful butter, celery salt if liked. Wash
and pare potatoes, cook them in boiling water until very soft, cook
the onion in the milk in a double boiler. When the potatoes are
done, drain and mash them, add the hot milk and seasoning, put it
through the strainer and return to double boiler. Melt the butter,
when bubbling add the flour, stir well, pour on some of the hot
milk, stir into the boiling soup, boil five minutes and serve hot.
POTATO SOUP. II
Ten large potatoes boiled soft, and mashed with one-fourth
pound of butter. Three pints of cold milk poured upon potatoes.
Then let it come to a boil, stirring all the time. Season with pepper
and salt. Strain, and serve with toasted crackers. N. H. F.
POTATO SOUP. Ill
Three potatoes, one pint milk, one teaspoonful onions chopped
fine, one stalk celery. Put the milk on to cook in the double boiler
with the onions and celery. Boil the potatoes and when soft mash
and add the boiling milk and seasoning, rub through a strainer and
put on to boil again. Put one tablespoonful butter in a saucepan
and when melted and bubbling, add one-half tablespoonful flour,
and when well mixed, add to the boiling soup. Cook five minutes
and serve with croutons or crushed crackers.
Take the pieces left from a rib roast, cover with water, and boil
gently for two hours. Strain, remove fat, and return to the kettle.
Cut beets, carrots, turnips, and potatoes into dice, and slice onions.
Boil until vegetables are soft. Do not strain. M. E. F.
One and one-half pounds lamb, half of a small cabbage, chopped
fine, one large onion, a little parsley, two carrots grated, a quarter
cup of rice. Season with salt and pepper to taste. Cover lamb with
cold water and when at the boiling point skim carefully, then put
your vegetables in and cook slowly three hours.
CORN CHOWDER (NICE)
Twelve ears of corn, one pint sliced potatoes, one onion. Cut
two slices of salt pork in small pieces and fry in the kettle; then put
in a layer of corn, layer of potatoes and onions, and a little salt.
Repeat until all is used. Cover with hot water and cook thirty
minutes. Just before removing from the fire put in a pint of milk
and a piece of butter size of an egg. N. H. Farmer
Chop one can of corn, add one pint cold water, cook twenty
minutes, press through a sieve. Scald one pint of milk with one
slice of onion, remove onion, add to corn, season with one and one-
half tablespoonfuls salt and one-fourth tablespoonful pepper. Thicken
with two tablespoonfuls each of butter and flour cooked together.
Boil one can of corn in one pint of water twenty minutes, then
turn it into one quart of milk in which has been boiled a few slices
of onion. Thicken with a heaping tablespoon of corn starch or flour.
Boil about ten minutes, strain, and serve with toasted crackers.
M. E. Todd
BAKED BEAN SOUP
Take cold baked beans, add twice the quantity of water and
simmer until soft. When nearly done, add half as much tomato, rub
through a strainer to remove skins, add more water until of the
right consistency, season to taste with salt, pepper, and a little mixed
mustard. Heat again to boiling point and serve with toasted crackers
or browned squares of bread. Mrs. F. A. Wilson
BAKED BEAN SOUP
To one pint of cold baked beans add one quart of water, two
slices of onion and stalks of celery. Simmer thirty minutes, rub
through a sieve and add one cup of stewed and strained tomatoes;
salt and pepper to taste. Cream two tablespoonfuls of butter and
flour, add to the soup and cook ten minutes.
Slice a little pork in frying pan and fry out. Put the fat in a
granite kettle, slice in two small onions, four good-sized potatoes,
cover with a little water and let simmer until the potatoes are done;
about one-half hour. Add one pint chopped clams with liquor, cook
a few minutes, add one pint milk, thicken a little and serve at once.
Slice four large peeled potatoes, one medium sized onion, boil
together in enough water to cover them. When nearly done add
liquor from one pint oysters. Bring the liquid to a boiling point,
then add the oysters, boil five minutes, add pint boiling milk, and
butter size of large walnut. Salt and pepper to taste.
Cut a two-inch cube of fat pork into small pieces and fry in a
pan. Add one onion cut into slices and fry five minutes . Strain
the fat into a stewpan, add one quart of potatoes cut in slices, and
cover with boiling water. Cook ten minutes, add one can of corn,
one quart of hot milk, and bring to a boiling point. Season with
salt and pepper, add two tablespoonfuls of butter and eight crackers,
split and soaked in a little cold milk. •
Order three pounds of cod or haddock prepared for chowder.
Remove every bone and cut the fish in small pieces. Put all bones in
pan with cold water and let boil. Cut salt pork in small pieces and
fry with two chopped onions. Parboil four cupfuls sliced potatoes.
Scald one quart milk. Over potatoes pour fat from fried onions,
add liquor drained from bones, two cupfuls boiling water, fish (which
has been cooked about ten minutes in boiling water), milk, salt,
pepper and butter. Just before serving, put in common split
MOCK BISQUE SOUP
One-half can of tomatoes, one quart milk, one-third cup butter,
one tablespoonful corn starch, one teaspoonful salt, one-half salt-
spoonful of pepper. Stew the tomatoes until soft enough to strain
easily, boil the milk in double boiler. Cook one tablespoonful butter
and cornstarch together in small saucepan, adding enough of the hot
milk to pour easily. Stir it carefully into the boiling milk and boil
ten minutes. Add the remainder of the butter in small pieces and
stir till well mixed. Add salt and pepper and the strained tomatoes.
If the tomatoes be very acid, add one-half saltspoonful of soda before
straining. Serve very hot. Mrs. C. A. M.
Take a piece of beef about two pounds, put on to boil with all
kinds of vegetables, carrots, turnips, onions, cut in dice, add two
tablespoonfuls of rice or barley, and water as needed, boil two hours
Remove the bones from a couple of pounds of cod or haddock,
put the bones over the fire with a quart of water, let simmer some
time. Take and cut in slices a half-dozen or more potatoes and one
onion, cook about ten minutes, pour oflf the water and add the water
that the bones have cooked in and the fish. Add salt, pepper and
nearly a pint of milk and a piece of butter. Serve with crackers.
Mrs. D. Lindsay..
Two pounds lobster, three tablespoons butter, four cups milk,
one slice onion, one cup cold water, two common crackers, finely
pounded, salt and cayenne. Cream the butter and crackers, scalt
the onion with milk, remove the onion and add to milk mixture.
Then add lobster and season. Mrs. J. Newton Cole
One can corn, one pint boiling water, one pint milk, one slice
onion, two tablespoons butter, two tablespoons flour, one teaspoonful
salt, few grains pepper. Chop corn, add water, simmer twenty
minutes, rub through a sieve. Scald milk with onion, remove onion
and add milk to corn. Bind with butter and flour cooked together.
Add salt and pepper. Mrs. J. Netwon Cole
SCOTCH POTATO SOUP
Eight or ten potatoes, according to size, a marrow bone or a
piece of dripping, one onion, seasoning of salt and pepper, between
two and three quarts water. Wash and pare the potatoes, cut them
in small pieces, and when the water has come a-boil, put them in.
Boil for an hour and then add seasoning, and, if liked, a sprig of
parsley and half a carrot and half a turnip grated. Boil for another
quarter of an hour, and serve nice and hot.
BAKED BEAN SOUP
One pint cold baked beans (white or colored), one onion, three
pints water. Boil until tender (several hours). Red pepper, one
whole clove if you like, sugar, if no molasses in beans. Add one
pint of tomatoes and cook one hour. Season and strain. Add soup
stock and w-arm up together, or cook a bone with the beans. Beans
strain easier cooked a long time alone.
Fry six slices of salt pork crisp, then remove from the kettle,
leaving the fat. Slice ten or twelve potatoes with two onions, put
in layer of potatoes, one of onions, and one of fish, season with salt
and pepper and sprinkle on a little flour, as the flour thickens the
broth a little, and continue until all is used, adding sufficient w^ater
to cook. After boiling twenty minutes, pour over one quart milk
and let come to a boil, cover with onions and serve.
MEATS, FISH, Etc.
" A joint of mutton and any pretty liitle kickshaws, tell William, cook."
" Master, I marvel how the fishes live in the sea ? "
" Why, as men do aland ; the great ones eat up the little ones."
About 8 o'clock place two or three pounds of pork chop in the
spider to fry, not cooking thoroughly. Remove them to a kettle,
cover with water, boil slowly. Just before removing thicken with
flour. Salt to taste. A Friend
Take a sparerib of pork. Have the bones removed. Make a
dressing as for turkey. Fill the vacancy, and bake slowly four or
five hours. A Friend
Two eggs, two pounds meat, one-half pound ham, two cups
milk, one cup of cracker crumbs, piece of butter, pepper and poultry
dressing. Mrs. Geo. D. Lawson
A very palatable dish can be made by taking bits of beefsteak,
putting in a spider, covering with cold water, and simmer slowly.
When nearly tender put in sliced potatoes and one small onion sliced.
Line a deep dish with paste, put in the meat, potatoes and onions,
stir a little flour in the gravy, put in bits of butter, little salt, cover
with paste and bake thirty minutes. M. E. F.
Two pounds of Hamburg steak, eight crackers rolled fine, one
cup of milk, one ^gg, two tablespoonfuls of poultry seasoning, two
teaspoonfuls of salt. Work all this into the meat, form into a loaf
and bake one hour and a half in buttered tin.
One bowl full of finely chopped cold meat, add one cup of
bread or cracker crumbs, a little chopped onion, a little gravy mixed
with the crumbs to moisten them. Season with pepper and salt and
fry in balls. Mrs. Lindsay
12 MEATS, FISH, ETC.
Two pounds of steak cut into pieces two inches square, put in
a saucepan with a pint of boiling water, seasoned with salt. Cook
until tender, strain meat from liquor and separate the fibre as much
as possible. Put the meat into deep dish, with sides lined with
mashed potato, pour over it liquor thickened with flour, cover with
mashed potato. Sprinkle small pieces of butter over top and bake
MEAT FOR LUNCHEON
Two and one-half pounds of stewing meat, half a pound of ham,
two eggs, one cup of milk, five crackers rolled fine, a little salt and
pepper; chop the meat and ham together and make into a loaf and
FRICASSEE OF BEEF
Slice rare cold beef. To what gravy you may have, add water,
salt, a bit of butter, a small pinch of pepper, when it boils enough
brown flour to thicken slightly. Lay in the slices of beef and stew
a few moments. Mrs. Lindsay
TO FRY LIVER
Fry two slices of salt pork crisp, then lay in the liver and fry
well. Serve with salt and pepper, or fry two or three onions and
cover the liver with them and simmer a few minutes. Mrs. Lindsay
To three pounds of veal add six crackers, one or two eggs, a
piece of butter the size of an &gg, or one-quarter pound of salt pork.
Chop fine, season with salt, pepper and sage. Bake two or three
hours in a loaf. To be eaten cold.
Boil chicken until tender then break in small pieces. Roll four
crackers and butter a deep dish, put in a layer of cracker crumbs and
then one of chicken, put pepper, salt, butter and cream, continue this
until the dish is filled. When finished, put butter and cream on top
of the cracker crumbs. Put in the oven and brown nicely.
Boil in salted water until tender. Remove large bones, dredge
with salt, pepper, and flour and brown in butter. Serve on toast.
Pour over it all the sauce or gravy made of the broth (in which
the chicken was cooked), thickened with flour, one tablespoonful to
a pint; celery salt and lemon juice may be added.
MEATS, FISH, ETC. I3
HAM AND EGG SCALLOPS
Chop cold ham and bread crumbs in equal quantities, add pepper,
salt and a spoonful of melted butter to the mince, and milk enough
to moisten to a thick paste. Have muffin rings well greased and
half fill them with this mixture. Break an egg carefully on the top
of each cake, dust with pepper and salt, cover with finely powdered
bread crumbs and bake about eight minutes.
HAM ON TOAST
One cup chopped boiled ham, mixed with two beaten eggs;
scald one pint milk into which stir the mixture together with a
piece of butter the size of an egg and a little pepper.
Melt a quarter of a cup of butter in a stew pan until browned
a little. Put in two cups of finely minced ham and add enough
gravy to make it moist. When quite hot, stir in one egg quickly
with a fork and add salt to taste. Spread the mixture over slices
of buttered toast and place in the oven a few minutes to brown.
Soak as many slices of ham as required in tepid water until
sufficiently freshened, dredge with flour and put in a dripping pan
and bake in the oven until the fat is crisp and brown. If the dredg-
ing of flour is not too much, the steam and liquid from the ham will
moisten the flour and makes a pufify crust, which keeps the meat
soft and tender.
One solid cupful meat, two tablespoonfuls cornstarch (rounding
spoonfuls), one large tablespoonful butter, one cup milk, one tea-
spoonful salt, one-half teaspoonful celery salt, little cayenne, one
tablespoonful lemon juice, one tablespoonful chopped parsley, little
onion juice, one egg. Roll in fine bread crumbs again. A little milk
can be added to the egg. One tablespoonful meat is enough for a
Two pounds beef, one-half pound ham, two eggs, two cups
milk, one cup cracker crumbs. Chop beef and ham, mix thoroughly,
season to taste. Bake one and one-half hours. This makes two
loaves. Mrs. Stephen Jackson
14 MEATS, FISH, ETC.
FRTCASEE OF LAMB
Cook slowly three pounds of lamb (from the forequarter), cut in
pieces until tender. Season with salt and pepper and dredge with
flour and brown in butter. Arrange on platter and pour over brown
sauce. Mrs. H. Goff
One cupful of finely chopped cooked ham, one cup bread crumbs,
two cups hot mashed potatoes, one large tablespoonful butter, two
eggs, speck of pepper. Beat ham, pepper, butter, one egg, into
potato, let cool and shape into croquettes; roll in bread crumbs, dip
in the other egg beaten, and again in the crumbs, and plunge into
boiling fat. Cook two minutes. Drain and serve.
One pint potatoes cut fine, one cup picked fish, cook until tender,
then drain and beat up with a silver fork, add an egg or a little
flour, butter, salt and pepper, make flat balls, roll in flour, cook in fat.
Two cups of mashed potatoes, one large cup of shredded salt
codfish, two cups of milk, one tablespoonful of butter, two eggs
well beaten, a .dash of pepper. Stir well together and bake three-
quarters of an hour.
Three cups of fine cracker crumbs, one quart of oysters. Butter
a deep dish and put in a layer of crackers, add pepper, salt and
small pieces of butter, then a layer oysters, and so on in alternate
layers of crackers and oysters. Cover the last layer well with butter,
add the oyster liquor and pour milk over the whole. Bake one hour.
Butter a deep dish, and cover the bottom and sides with fine
crumbs of bread. Put in half the oysters, with pepper and salt, and
cover with bread crumbs and small bits of butter; add the rest of
the oysters, with pepper and salt, and cover as before. Bake a quart
of oysters one-half hour, with a brisk fire.
Put fish in pan, butter the fish, and put in milk enough to bake
brown. A Friend
MEATS, FISH, ETC. 15
One pint boiled halibut, one pint milk, two tablespoons flour, two
tablespoons butter, one teaspoon salt. Make a sauce of the milk
thickened with the butter and flour, add salt. Fill a buttered dish
wdth alternate layers of sauce and shredded fish. Stir one-half cup
bread crumbs into one tablespoon butter, spread over top, and bake
twenty minutes. Mrs. H. Goff
One and three-fourths cups cold flaked fish, one cup white sauce,
bit of bay leaf, one-half slice onion, salt and pepper, one-half cup
buttered cracker crumbs. Scald milk, for the white sauce, with bay
leaf and onion, then add to flour and butter. Usually I add milk
cold, but in this case you need to get out the flavor of onion and
bay leaf. Free Church Friend
Better is a dinner of herbs where love is, than a stalled ox and hatred therewith."
Butter a baking dish; put in a layer of bread crumbs or pounded
crackers, then a layer of tomatoes; season with salt and pepper and
butter well. Continue to ido so until the dish is full, having crumbs
on top. Plenty of butter on top and pour boiling water over. Bake
thirty minutes. N. H. F.
One pint boiled macaroni well drained; moisten with one cup
heavy white sauce (like chicken croquettes), and one egg beaten.
Season with salt and pepper, and one-fourth to one-half cup grated
cheese. Shape when cool. Rice or hominy, well cooked, can be used
also. Mrs. G. A. Christie
Peel (under water), scald in soda water (one-half teaspoonful
soda to one quart boiling water), drain, put in boiling salted water,
cook till soft, changing water as needed. Drain thoroughly, cut in
pieces, mix with white sauce to moisten well, put in pudding dish,
cover with buttered crumbs, bake till brown. Mrs. G. A. Christie
Mix with one egg beaten, roll in a little ball, and fry in butter.
One large cup of milk and one tablespoonful of flour to one pint
of thinly sliced cold potatoes; stir the flour in a little cold milk and
add to the remainder of the milk when hot. Season with salt, pepper,
and a little butter, then put in the potatoes and when thoroughly
heated, serve at once.
Two cups of cold mashed potatoes, free from lumps, two eggs
beaten to a froth, one tablespoonful of melted butter, salt and pepper
to taste. Form into cakes, roll in beaten egg and cracker crumbs
and fry in hot lard.
Peel and slice thin as for frying. Butter an earthen dish, put in
a layer of potatoes and season with pepper, salt, butter, and a bit
of onion chopped fine, sprinkle on a little flour. Now put on another
layer of potatoes and seasoning. Continue in this way till the dish
is filled. Just before putting in the oven, pour a cupful of milk over
it. Bake three-quarters of an hour.
Six medium-sized potatoes, one teaspoonful salt, little pepper,
butter size of an egg. Slice potatoes very thin, and soak one-half
hour before using. Bake one and one-half hours.
Mash six boiled potatoes fine, stir into them one egg and a little
salt and small piece of butter. Have fresh boiled potatoes and they
mash easier, and make them into flat cakes, and fry them in nice
drippings after rolling them in cracker crumbs.
To two cups of boiled mashed potatoes allow two well-beaten
eggs, two tablespoons melted butter, and one cup sweet milk; beat
all together until very light, then add about a cupful of cold meat,
chopped very fine. After mixing thoroughly, put it into a shallow
baking dish, and bake for from twenty minutes to half an hour. Salt
fish can be used in place of the meat. Mrs., F. A. W.
CABBAGE FIT FOR A KING
Cut a small cabbage into small pieces, put into boiling water
with one teaspoon soda, and boil one-half hour. Drain and add one
cup milk thickened with a little flour, boil up once, add salt, butter,
and pepper to taste and serve hot. Mrs. H. Goflf
Pick over, cut oflf tough portions of stalk and yellow or withered
leaves. Wash in several waters and drain. To retain all juices cook
with little or no water. When tender, drain and chop fine. Season
with butter, salt and pepper, or serve with oil and vinegar.
Mrs. G. A. Christie
One quart berries, one pint sugar, one cup water. Cook in granite
pan, putting in washed berries first, then sugar, then water. Cover,
and cook ten minutes after boiling begins. Mash any berries which
do not burst (with wooden spoon). Pour into an earthen mould,
and when cold the jelly will keep its shape. Mrs. G. A. Christie
A curious compound, neither sweet nor sour, with a flavor all its own."
CREAM SALAD DRESSING
Two eggs, three tablespoonfuls vinegar, one of cream, one of
sugar, one-fourth of salt, one-fourth of mustard. Beat the eggs well,
add sugar, salt, and mustard, then the vinegar, and the cream. Place
the bowl in a basin of boiling water, and stir until it thickens, like
rich cream; it will take about five minutes. Then cool, and use as
needed. Mrs. Geo. D, Lawson
Two tablespoonfuls butter, one teaspoonful flour, one cup milk, two
eggs, one teaspoonful salt, one teaspoonful mustard, small one-half
cup vinegar. Mrs. Ellsworth Pierce
One tablespoonful sugar, one tablespoonful of salt, one small
tablespoonful mustard, one tablespoonful butter, three eggs, one tea-
cupful of milk, one teacupful of vinegar. Mix all together and put
in a bowl in a vessel of boiling water, and stir until the mixture is
of the consistency of cream. Mrs. Paine
One tablespoonful mustard, one tablespoonful sugar, one tea-
spoonful salt, one teaspoonful flour, two tablespoonfuls butter, three
eggs beaten into paste, two-thirds cup new milk, one-half cup vine-
gar added just before cooking. Cook in double boiler, as you would
custard. Mrs. J. Newton Cole
BOILED SALAD DRESSING
One tablespoonful butter, one tablespoonful flour, one-half cup
vinegar cooked together like a white sauce. Sift in one teaspoonful
each sugar salt, and mustard, and a speck of cayenne. Mix two
eggs, yolks (or one egg) beaten, with one cup hot milk, and cook
like a soft custard. Then mix the sauce and custard with an egg
beater, but without further cooking. Strain. Keep in glass jars.
Mrs. G. A. Christie
Two bunches celery chopped fine, ;six large apples, one-half
pound salted almonds, pepper and salt to taste, mayonaise dressing.
Take the meat of one boiled or roasted chicken, chop, but not
too fine, and four tablespoonfuls vinegar, two tablespoonfuls oil,
one teaspoonful salt, and one-half teaspoonful pepper. Set in a cold
place for two hours or more. Cut fine as much celery as there was
unprepared chicken. When ready to serve mix celery and chicken
and pour over all a salad dressing. A suitable garnish is made by
using lettuce and celery together.
A GOOD SALAD DRESSING
One egg, half cup vinegar, half cup milk, one teaspoon mustard,
one tablespoon salt. Let it get hot before adding milk. Beat all
together when it begins to boil up, add a tablespoonful of butter,
stirring rapidly two minutes. Then set away to cool.
Janet Blythe Tough
Two teaspoons mustard, two teaspoons sugar, two teaspoons
corn starch, one teaspoon salt, one-half cup vinegar, small piece
butter, one egg well beaten, and one cup water, and dash of cayenne
pepper. Mix all the ingredients with a little cold water before adding
the egg and vinegar and cook in a double boiler. Mrs. Thos. Peters
A good relish is made by pouring salad dressing over half a
cabbage which has been chopped very fine.
One tablespoonful sugar, one tablespoonful salt, one small
spoonful mustard, one small spoonful butter, three eggs, one cup
milk or cream, one cup vinegar. Put butter, salt, sugar, and mustard
in a bowl. Stir until smooth. Add eggs and beat vvell. Add milk
and vinegar. Place the bowl in hot water and stir until the mixture
i^ like cream.
BREAD, ROLLS, Etc.
" Eat bread before you eat pie."
ENTIRE WHEAT BREAD
For two large loaves, allow two quarts of flour, one and a half
pints of warm water, one tablespoon sugar, one tablespoon butter,
one-half tablespoon salt, one-half cake of compressed yeast, or one-
half cup of homemade yeast. Measure the flour before sifting, then
sift it into a bowl, setting aside a cupful to be used in kneading the
bread, add sugar, salt, then the yeast, softened in the water, and
last the butter slightly softened. Beat all together and let rise.
Mrs. Walter Donald
Scald one cup rolled oats with one pint boiling water, and let
stand one hour. Add tablespoonful of shortening, one-half cup
molasses, one tablespoonful salt, one-half yeastcake dissolved in one-
third cup lukewarm water, and one quart flour. Let rise, shape, rise
again, and bake in a quick oven. M. E. Todd
ROLLED OAT BREAD
Put two cups of rolled oats in bread pan and pour on one quart
of boiling water. Let stand until lukewarm, then add one cup of
molasses, one yeastcake dissolved in a little water, salt, a great
spoonful lard, eight cups flour; mould a little; let rise over night; in
the morning mould and put in pans to rise. This will make two large
or three small loaves. Mrs. Henry A. Russell
One cup of milk, one-half cup of sugar, two eggs, one-half yeast-
cake. Make thin as fritters, rise till morn, put in flour enough to
mould, let rise till noon and cut out as biscuits and let them stand
until ready to bake. Mrs. J. Newton Cole
Sift together one and one half cupfuls of whole wheat flour, two
teaspoonfuls of baking powder, one tablespoonful of sugar, one half
teaspoonful of salt, beat one egg thoroughly and add it to one cup
of milk and one tablespoonful of melted butter, stir the two mixtures
together and bake in well greased pans about one half hour.
26 BREAD, ROLLS, ETC.
Three cups of flour, one large tablespoon sugar, two teaspoons
cream of tartar, one teaspoon soda, one teaspoon salt, one egg, one
large tablespoon melted butter, one cup milk. Mix and sift ingredi-
ents, add egg, butter, and milk, and beat thoroughly. Bake in
gem pans. Mrs. H. Gofif
Two cups Indian meal, two cups rye meal, one cup flour, three
cups milk, nearly one cup molasses, one teaspoonful soda, salt. Steam
three hours. A Friend
Two cups Indian meal, one cup rye meal, one cup flour, one cup
molasses, three cups milk, one teaspoon soda, one teaspoon salt, one-
half teaspoon cream of tartar. Steam three hours. Mrs. D. Leslie
One cup molasses, three cups cold water, two large teaspoonfuls
soda, one teaspoonful salt, two cups Indian meal, one cup graham,
two cups pastry flour. Steam three and one-half or four hours.
Mrs. Fred Gofif
One pint corn meal, one pint rye or graham meal (or one cup rye,
one cup white flour), one-half teaspoon salt, one teaspoon soda, one
cup molasses, one cup sour milk, one cup water; use a little more
water if very stifif. Steam two or three hours. Bake one hour.
Mrs. G. A. Christie
One cup of Indian meal, two cups of rye meal, one cup of flour,
one cup of molasses, one cup of raisins, two and a half cups milk or
water, one teaspoonful salt, one teaspoonful soda. Steam three
hours. Mrs. J. Newton Cole
One pint corn meal, one pint graham meal, salt, one teaspoon
soda, one cup molasses, one cup sour milk, one cup water. Use a
little more water if very istifif. Madam Higgins
One cup of sugar, one cup of milk, one cup of yeast, flour to
make a batter. When raised stir in one half cup each of lard, milk
and sugar, currants to taste, flour to make stifif. Drop them in a pan
and raise till light, then bake. N. H. F.
BREAD, ROLLS, ETC. Z^
One and one-half cups sugar, one cup milk, one-half cup butter,
one cup yeast, add flour to make a thin batter. When raised, add one
teaspoonful lemon and good half cup currants and more flour to
make a stiff dough. Let rise again, then cut in rounds, and put in
pan and raise. A Friend
Two cups meal, one-half cup flour, one-half cup sugar, two cups
milk, butter size of an t^z^ oiie e&&» salt, one teaspoonful cream of
tartar, one-half teaspoonful soda.
CORN CAKE (THIN)
One cup yellow corn meal, one-fourth cup sugar, one-half tea-
spoonful salt, one cup flour, three level teaspoonfuls baking powder,
one t^z^ one cup milk, one tablespoonful melted butter. Mix in the
order given, and bake in two Washington pie tins, spreading the
mixture thick enough to half fill the pan. Mrs. Chas. W. Richardson
One pint corn cut from the cob, one ^%z, six tablespoonfuls milk,
salt to taste. Add enough flour to make a batter. Fry like oysters,
dropping a spoonful into the fat at a time. Mrs. H. A. Russell
One cup corn pulp or canned corn chopped, one-half teaspoon
salt, one-half teaspoon pepper, one t^% well beaten, one-fourth cup
flour. A tablespoonful or more of milk if needed. Fry in small cakes
on a griddle, or in deep fat. Serve with meat. Mrs. G. A. Christie
One cup cold boiled rice, one pint flour, one teaspoon salt, and
milk to make tolerably thick batter. Beat all together well and bake
on griddle. Mrs. D. Leslie
One cup flour, one saltspoonful salt, one cup milk, one ^^^, yolk
and white beaten separately. Mix salt with the flour, add part of the
milk slowly until a smooth paste is formed, add the remainder of
milk with the beaten yolk, and lastly the white beaten to a stifif
froth. Cook in hot buttered gem pans or earthen cups in a quick over
half an hour, or until the puffs are brown and well popped over.
28 BREAD, ROLLS, ETC.
OATMEAL DROP CAKES
One cup sugar, two-thirds cup butter, one-half cup sour milk, two
cups rolled oats, two cups flour, two eggs, one teaspoon soda^ one-
half teaspoon cinnamon. Drop in teaspoonfuls on a buttered tin and
bake in a quick oven. Mrs. F. A. W.
Two cups flour, one egg, three teaspoons of baking powder, two
tablespoons melted butter, a little salt. Mrs. D. Leslie
One egg, two tablespoons sugar, one cup of milk, two cups of
any kind of flour, two teaspoons baking powder, and a little salt.
? Mrs. Donald
RYE MEAL MUFFINS
Stir well together one cup each of rye meal and flour, two tea-
spoons of baking powder, one tablespoon sugar, a teaspoon of salt;
add gradually one cup of sweet milk to which one beaten egg has
been added. Beat well, pour into greased muflin pans and bake about
one half hour. Mrs. Charles G. Hussey
One egg, three tablespoons sugar, two-thirds cup rye meal, one
cup flour, one teaspoon soda, two teaspoons cream of tartar, one-half
teaspoon salt, one cup milk. Mrs. W. B. Holt
Two eggs, two cups flour, two cups milk, one-half teaspoon baking
powder, a little salt. Mrs. D. Leslie
One pint of sour milk, two-thirds cup of sugar, three eggs, pinch
of salt, a little nutmeg, one tablespoonful of melted lard, small tea-
spoonful of soida, flour to make a thin batter; fry in boiling lard,
M. E. F.
Take of raised dough enough for a pan of biscuit, roll out and
spread on butter and sift on cinnamon. Cut in strips and roll in
shape and put sugar on top. Let them rise and bake in a moderate
oven. Grandma Poor
BREAD, ROLLS, ETC. 29
One-half bowl flour, one teaspoonful sugar, one egg, one-fourth
cup melted butter, one-fourth yeastcake, salt, scalded milk, make
light bread. Let rise over night. Mrs. Smart
One quart flower, one quart berries, two eggs, one cup sugar, two
heaping teaspoonfuls of cream tartar, one teaspoonful soda. Mix
soft with sour milk; one large spoonful butter. Mrs. Elsworth Pierce
TREMONT WHORTLEBERRY BREAD
Three cups flour, one cup milk, two cups berries, one half cup
sugar, salt, two small teaspoonfuls soda, bake quick. To be eaten
hot. A Friend
Four pounds flour, one-half pound butter, one-half pound lard,
one and one-half pounds white sugar, one pound raisins, one pound
currants, one nutmeg, two teaspoonfuls cassia, one teaspoonful mace,
one-fourth pound citron, six eggs, salt, milk to mix like bread, one-
fourth pound baking powder, mix with the flour. This will make
One pint hot milk, one-half cup butter and lard mixed, one tea-
spoon salt, half a cup of yeast, one egg, mix with a knife as soft as
can be handled, and cut it thoroughly. In the morning knead well,
make into large balls, then roll each piece between the hands into
rolls, six inches long, place then so as they will not touch each other
in the pan; after rising, when light, bake in hot oven.
One pint milk, two tablespoonfuls sugar, one yeastcake, salt, a
little lard. Make a sponge; let them rise, then stiffen them, and let
rise again, then put in the tin.
PARKER HOUSE ROLLS. I
Boil a pint of milk, melt in it a tablespoonful of butter. When
the milk becomes cool, stir in one-half a yeastcake and flour enough
to make a thick batter; add a little salt. Let rise over night, and
in the morning add flour enough to knead it; do this until it is very
smooth and let it stand till the middle of the day. then shape into
rolls. If the dough is very light, set the pan of rolls in a cool place
until an hour before tea. Bake in a quick oven. Mrs. G. A. C.
30 BREAD, ROLLS, ETC.
PARKER HOUSE ROLLS. II
One pint milk, piece of butter size of walnut, three-fourths yeast-
cake, teaspoonful salt. Scald milk, and melt butter in it. Wait until
cool and then add yeast. Put in flour enough to make a thin batter.
Let rise till light. Roll out, sprinkle on melted butter, cut out, put
into pans, let rise. Bake in hot oven twenty minutes.
Mrs. G. W. McDonald
One quart of boiling water turned on one pint of rolled oats.
Let stand until cool, then add three-fourths of a yeastcake dissolved
in a little water, one-half cup of molasses, two quarts of sifted flour,
salt to taste. Rise over night, stir down, rise again, stir down, drop
in bread tins, let rise again and bake. Mrs. G. A. C.
One pint of flour, one-half pint of sweet milk, two tablespoons
melted butter, one tablespoon of sugar, one egg, a little salt, one
teaspoon soda and two of cream tartar. Beat sugar and egg, then
add butter. Sift flour, soda, cream of tartar and salt together, and
mix in alternately with milk. Bake in muffin tins. A. S. Coutts
One cup grated cheese, one cup flour, butter size of an egg, salt
to taste, cayenne, just a pinch, water enough to roll out one-quarter
inch thick. Cut in strips four or five inches long. (Melt your butter.)
Quick oven. Madam Higgins
Two cups scalded milk, one-fourth cup butter, one-fourth cup
sugar, one teaspoon salt, one yeastcake dissolved in one-fourth cup
lukewarm water, flour, one egg, yolks two eggs, whites two eggs,
three-fourths tablespoon vanilla. Pour scalded milk on sugar and
salt; when lukewarm add dissolved yeastcake and three cups of flour.
Cover and let rise, add butter and egg yolks well beaten, and enough
flour to knead. Let rise again and shape as Parker House rolls.
Before baking make three parallel creases on each roll. When nearly
done brush over whites of eggs beaten, slightly diluted with table-
spoonful cold water and vanilla, sprinkled with suear.
The vulgar boil, the learned roast an egg."
Two tablespoons butter, one ounce flour, one tablespoon curry
powder, one-half teaspoon salt, one pint hot milk, white of one tgg
beaten. Melt butter, add flour and seasonings and hot milk gradually,
then beaten white. Arrange hard-boiled eggs, either halved or sliced
on a hot platter, pour mixture over them, and grate over all the yoke
of one hard boiled Q.gg.
EGG ON TOAST
One cup milk, yolks four eggs, whites four eggs, pepper, salt^
butter. Boil milk in double boiler, season with pepper, salt and
butter. Beat yolks and pour over them boiling milk. Return to
boiler anid cook as for custard. Then add whites beaten to a stiff
froth. Cook enough to set them and serve on toast.
Four eggs, one cupful milk, one tablespoonful flour, one-half
teaspoonful salt. Beat eggs separately, whites beaten stiff. Smooth
the flour in a little of the milk and beat thoroughly with the yolks.
Last, fold in beaten whites of the eggs. Turn into a hot buttered
omelet pan. Lift edge occasionally with a knife lest it burn. When
the omelet has risen fully, place in the oven to dry the top. Fold
once and serve on hot platter. Garnish with parsley.
Two eggs, one-half cup milk, one-half cup bread crumbs. Soak
crumbs in milk, add yolks, beat the whites stiff, mix in just before
cooking. Salt, pepper. Mrs. Smart
Three eggs, one-half cup milk, one teaspoon butter, one even
teaspoonful flour. Beat yolks of eggs light. Warm milk and dissolve
butter in it. Mix yolks, flour, butter and milk well together and
lastly the whites of the eggs beaten to a stiff froth. Pour mixture
into hot buttered spider, season with salt and pepper over the top
and cook covered for a few minutes. When you smell it cooking,
remove to a cooler part of the stove and finish. Fold and serve.
Mrs. H. Goff
Two eggs, two tablespoonfuls milk, a little salt and pepper. Beat
the whites and yolks separately. Mrs. D. Leslie
Three eggs, three tablespoonfuls flour, one cup milk. Stir yolks
of eggs, flour and milk together until smooth. Add the whites of
eggs, beaten stiflF.
CAKE, COOKIES, Etc.
The trials and tribulations of the young housewife."
Whites of six eggs beaten stiff, three-fourths cup sugar, one-
half cup flour, one-half teaspoon cream of tartar. Sift flour and cream
of tartar three or four times; add Hour last. Flavor. Put in un-
greased pan and bake forty minutes. Mrs. A. L.
Whites of nine large eggs or ten small ones, one and one-fourth
cups sifteid granulated sugar, one cup sifted pastry flour, one-half
teaspoonful cream of tartar, a pinch of salt added to the eggs before
beating. Beat whites of eggs about one-half, then add cream of
■tartar and beat till very, very stiff. Stir in sugar, then flour, which
has been sifted five times, stir very lightly; flavor. Put in ungreased
pan, in moderate oven, and bake from thirty-five to fifty minutes.
Mrs. Walter Donald
CAKE — NUMBER ONE
One-half cup butter, one cup of sugar, two cups of flour, one-
half cup of milk, one and one-half cups of chopped raisins, two
teaspoonfuls baking powder, two eggs, well beaten.
Mrs. Thomas Peters
CAKE — NUMBER TWO
One-half cup of butter, two cups of sugar, three cups of flour,
one cup of milk, one-half cup of citron, three eggs and two teaspoon-
fuls of baking powder. Bake in a moderate oven forty minutes.
Mrs. Thomas Peters
CHAIN LIGHTNING CAKE
Dry mixture all together — One cup sugar, one cup flour,
rounded measure, one teaspoon baking powder. Wet mixture — One-
fourth cup melted butter, break two eggs into butter, fill up with
milk, and one teaspoon vanilla; now put all together and beat with
egg beater three minutes. Bake in gem pans. Mrs. C. G. Hussey
CAKE, COOKIES, ETC. 37
One and one-half ciipfuls of sugar, one-half cup of butter, one-
half of milk, one and three-fourths cups flour, one-fourth pound of
Baker's chocolate, three eggs, one teaspoonful cream of tartar, one-
half teaspoonful soda. Scrape the chocolate fine and add five table-
spoonfuls of sugar to it (this in addition to the cupful and a half).
Beat the butter to a cream, gradually add the sugar, beating all the
while. Add three tab/ ^spoonfuls of boiling water to the chocolate
and sugar, stir over the fire until smooth and glossy, then stir into
the beaten sugar and butter, add to this mixture theeggs, wellbeaten,
then the milk and the flour, in which the soda and cream of tartar
have been thoroughly mixed. Bake twenty minutes in a moderate
oven. Frosted if you like. Mrs. Lawson
One cup sugar, one tablespoon butter, white of one egg beaten,
one teaspoon soda, one and three-fourths cups flour, little salt, one
teaspoon vanilla, one-half cup milk, two squares of chocolate dis-
solved in half cup of milk. Add the yolk of the egg after the choco-
late is dissolved. Put all together and bake in loaf.
One-half cup of butter, one cup of sugar, one-half cup of milk,
one and one-half cups of flour, two eggs, beaten separately, one tea-
spoonful cream tartar, one-half teaspoonful soda, two and one-half
tablespoons of chocolate. Dissolve chocolate in a saucer, beat it into
a little of the cake mixture, then mix with the rest. Flavor.
Three squares of chocolate, grated, or three tablespoons of cocoa.
If chocolate, melt it, then add a half a cup of milk, let it boil and
then beat in the yolk of one egg and a piece of butter about the
size of a walnut; take from the stove and let cool, then add one
cup of 'sugar, one-half cup of milk, one teaspoon of soda, one tea-
spoon vanilla, one and three-fourths cups of flour.
This cake does not require beating. Stir up and bake. Some
prefer a boiled frosting. Mrs. G. M. Lindsay
One egg, one cup sugar (cream butter and sugar), two table-
spoonfuls butter, two cups flour, one cup of milk, one teaspoonful
cream of tartar, one-half teaspoonful of soda, six teaspoonfuls of
cocoa dissolved in a little warm water. Flavor with teaspoonful of
vanilla. Mrs. C. W. Richardson
38 CAKE, COOKIES, ETC.
One cup fine granulated sugar, one-half cup butter, two eggs,
one-half cup milk, one and one-third cups flour, two level teaspoons
baking powder, pinch of salt, two squares chocolate.
One cup of sugar creamed with butter the isize of an egg. Add
one beaten egg, one cup milk, two scant cups flour, sifted with two
teaspoons baking powder. Add one cup grated chocolate.
CHOCOLATE MARBLE CAKE
One heaping cup sugar, one-third cup butter, two cups flour, one
cup chocolate, one egg, one and one-half teaspoonfuls baking powder.
Take out one-half of this mixture in another dish and add chocolate.
Flavor light with vanilla, then put in every other spoonful of each.
Mrs. Thomas Peters
CIDER FRUIT CAKE
One lb. flour, one lb. butter, three-fourths lb. sugar, nine eggs,
two lbs. currants, one lb. citron, one lb. raisins, large teaspoonful
soda, one cup cider, salt, one cup molasses, one large teaspoonful
clove, nutmeg. Take more flour for the fruit, and put one cupful
into cake. Makes four small loaves and will keep all winter.
Mrs. Jacob Chickering's Rule
One cup sugar, one cup milk, one and one-half cups pastry flour,
one-half cup butter, two eggs, flavoring, one teaspoon cream tartar,
one-half teaspoon soda. Mrs, George A. Carter
One cup isugar, one-half cup butter, two eggs, one-half cup milk,
two cupo flour, one teaspoon cream of tartar, one-half teaspoon
baking soda. Mrs. Stiles
DOLLY VARDEN CAKE
One cup white sugar creamed with one-half cup butter; add
whites of three eggs beaten to a stiflF froth, one-half cup milk, two
cups flour, one-half teaspoonful soda, one teaspoonful cream of
tartar. Beat the yolks of the eggs with powdered sugar for the
frosting. Mrs. Fred Gofif
CAKE, COOKIES, ETC. 39
MOLASSES CUP CAKE
One cup sugar, one cup molasses, one cup butter, one cup milk,
four cups flour, one cup chopped raisins, two teaspoonfuls soda. This
makes two loaves. Mrs. J. Newton Cole
One and one-half cups sugar, one-half cup butter, one cup milk,
one cup currants, two eggs, two teaspoons baking powder.
One-half cup sugar, one-half cup molasses, one-half cup butter,
one-half cup milk, sweet or sour, one teaspoon soda, one egg, about
one teaspoonful vinegar Stir in flour enough to make a stiff batter.
Drop in a pan a space apart or use gen pans for them. Miss Sears
Custard Part. — One cup brown sugar, one-half cup sweet milk,
one cup grated chocolate, the yolk of one egg, one teaspoon vanilla.
Stir all together in a granite of porcelain saucepan, cook slowly, and
set away to cool.
Cake Part. — One cup brown sugar, one-half cup butter, two
cups flour, one-half cup sweet milk, two eggs. Cream butter, add
sugar and yolks of eggs, then milk, sifted flour, and whites of eggs
beaten stiff. Beat all together, and then stir in the custard. This
makes a large loaf, or it can be baked in layers and put together
with the filling named below.
Filling. — One cup brown sugar, one cup white sugar, one cup
water, one tablespoon vinegar. Boil until thick like candy, then stir
in the beaten whites of two eggs and a quarter of a pound of fresh
marshmallows. Boil up again, and use when cold. Mrs. Valpey
CALIFORNIA DROP CAKES
One cup sugar, one cup butter, one cup molasses, one cup water,
four and one-half cups pastry flour, one heaping teaspoonful soda,
one teaspoonful cinnamon, one teaspoonful clove, currants to taste.
Mrs. J. Newton Cole
CALIFORNIA DROP CAKES
One cup sugar, one cup butter, one cup molasses, one cup water,
one heaping teaspoonful soda, one teaspoonful cinnamon, one tea-
spoonful clove, four and one-half cups bread flour, a few currants.
Drop a small quantity for each cake, and bake quickly. M. E. Todd
40 . CAKE, COOKIES, ETC.
VANILLA DROP CAKES
One cup sugar, one-fourth cup butter, one egg, well beaten, one
tablespoonful vanilla, ten tablespoonfuls of milk, one and one-half
teaspoonfuls baking powder, two and one-half cups flour. Drop in
teaspoonfuls on a tin and bake in a quick oven.
One cup of sugar, one-half cup butter, one cup sour milk, two
cups flour, one teaspoonful nutmeg, one of cinnamon, one-half of
soda and one cup of raisins. Bake three-quarters of an hour in a
moderate oven. Mrs. Lawson
NICE CAKE WITHOUT EGGS
One cup sugar, half a cup butter, one cup milk, two teaspoons
baking powder, one cup raisins, the same of currants, mace or
nutmeg. Janet Blythe Tough
NO EGG CAKE
One cup sugar, one-half cup butter, one cup milk, one cup raisins
chopped, two and one-half cups flour, one teaspoon cream of tartar,
one-half teaspoonful soda, cinnamon. Friend
NO EGG SPICE CAKE
One cup sugar, butter the size of an egg, one teaspoonful cinna-
mon, cloves, allspice, and a little nutmeg, one cup 'sour milk, one
level teaspoonful soda dissolved in milk, flour to make a stiff batter.
Fruit may be added if liked. Mrs. Whittemore
FANNIE WHITE'S CAKE (DELICIOUS)
One-fourth cup butter, three-fourths cup sugar, one-half cup
milk (large measure), two teaspoons baking powder, one and one-
half cups flour (small measure), whites of three eggs, one teaspoon
almond. Cream butter and sugar, add milk, flour and baking powder
and lastly whites beaten stiff. This cake is better mixed with the
One cup sugar, one tablespoon butter, creamed, two eggs, three-
fourths cup milk, two small cups flour, two teaspoons baking powder,
or — if preferred — two teaspoons cream tartar and one teaspoon
soda. Bake in round pans as for Washington pie. This rule will
make three round pans of cake. Miss Sears
CAKE, COOKIES, ETC. 4I
Two eggs (reserve the white of one for frosting, or not), one
cup sugar, one-Tialf cup sweet milk, three tablespoonfuls butter, one
and one-half cups flour, one teaspoonful cream tartar, one-half tea-
spoonful soda, salt. Flavor.
FREE CHURCH CAKE
One cup sugar, one-half cup molasses, one cup sour milk, one-
half cup butter, one teaspoonful soda, one-half teaspoonful cinnamon,
clove and nutmeg, one-half cup fruit. Mrs. J. Newton Cole
One-half cup butter, three-fourths cup sugar, one-half cup mo-
lasses, two cups pastry flour, one-half cup milk, one cup raisins,
chopped, one cup currants, cinnamon, mace, cloves, one-half tea-
spoonful soda in molasses, two eggs.
One cup butter, one cup sugar, one cup molasses, one cup sweet
milk, three cups flour, four eggs, one-half teaspoonful cream of tartar,
one teaspoonful soda, one cup seedless raisins, two cups currants,
two cups sliced citron, a little nutmeg, cinnamon and cloves. This
makes two good loaves. Mrs. Baldwin
DARK FRUIT CAKE
Three cups chopped apples and two cups molasses; let them
simmer for two hours. Add one cup sugar, one cup butter, one tea-
spoonful ground cloves, one teaspoonful ground cinnamon, two tea-
spoonfuls ground ginger, one teaspoonful baking powder dissolved
in a cup of hot water, two cups currants, two cups raisins, three
eggs, more if desired. ]\Iix all thoroughly together with flour to
thicken quite stiff. Mrs. G. A. Christie
DARK FRUIT CAKE
One cup of butter, two-thirds cup of molasses, one and one-half
cups of sugar, one cup of milk, one and one-half cups of raisins,
one-half cup of citron, one cup of currants, two eggs, one teaspoonful
soda, spices to taste. Add flour till you think it is right stiffness.
Mrs. Thomas Peters
42 CAKE, COOKIES, ETC.
DRIED APPLE FRUIT CAKE
Two cups dried apples cut fine, soaked over night in warm
water. In the morning put them into a dish with two cups molasses,
simmer two hours, or until tender, take off and let cool. Add one
cup butter, two cups sugar, one cup seeded raisins, one cup currants,
one nutmeg, two teaspoonfuls clove, one cup milk (sweet or sour),
two teaspoonfuls soda, five large cups flour, four eggs. Mix thor-
oughly, bake one and one-half hours. Makes two brick loaves. Will
keep all winter. Very nice.
DRIED APPLE CAKE
One and one-half cups sugar, one and one-half cups molasses,
one cup dried apples, one cup butter, one-half cup sweet milk, three
eggs, full two and one-half cups or more of flour, two teaspoonfuls
soda, one cup raisins, citron, two teaspoonfuls cinnamon, one and
one-half teaspoonfuls clove, one teaspoonful of lemon and vanilla.
Soak dried apples over night, cook in the molasses until tender, then
make the cake. Can use evaporated apples but not as nice.
GERMAN COFFEE CAKE
Two eggs, one quart milk, scalded, one cup sugar, one cup butter,
salt, yeastcake, flour enough to mix very stiff. Next morning, flour
board and roll very thin; let rise until fluffy. Place small portions of
butter on top and sprinkle cinnamon and sugar on top. Bake in
moderate oven. Very easily made. Miss Sarah Sears
One-half cup of sugar, one-half cup of molasses, one-half cup of
sour milk, one-fourth cup butter, one and one-half cups flour, one
teaspoonful ginger, and a little salt. Mix one level teaspoonful soda
in the sour milk. Mrs. Thomas Peters
One cup molasses, one-half cup sugar, one-half cup boiling
water, one-half cup lard, one egg, salt, one teaspoon soda, one tea-
spoon ginger, flour. Madam Higgins
HANNAH'S MOLASSES GINGERBREAD
Two cups sugar, one cup butter, one cup molasses, five cups
flour, three eggs, one teaspoonful soda in a cup of milk, all kinds of
CAKE, COOKIES, ETC. 43
OLD FASHIONED "MUSTER GINGERBREAD"
One cup molasses, two large spoonfuls butter, one teaspoon soda
dissolved in three tablespoons hot water, one teaspoon ginger; knead
well but not hard; roll into sheets, mark with a fork and bake quickly.
After it is baked and while hot, mix one teaspoonful sweet milk and
one of molasses and wet the top. Mrs. Anderson
Two cups sugar, three eggs, one-half cup butter, milk enough
to dissolve one teaspoonful soda, nutmeg and lemon to your taste,
flour to make it stiff enough to roll thin. A Friend
Two cups molasses, one cup sugar, one cup butter, one cup sour
milk, two cups currants, one teaspoon soda, one teaspoon cloves,
one egg. Melt molasses and butter together. Mrs. Stiles
HARRISON CAKE (VERY NICE)
Two and one-half cups molasses, one and one-half cups butter,
five cups flour, one cup milk, four eggs, two pounds currants, one
teaspoonful saleratus. Spice to suit the taste.
Three eggs, one cup of sugar, two tablespoonfuls of milk, one
cup of flour, one-half teaspoonful soda, one teaspoonful cream of
tartar. Roll with jelly while warm. Mrs. J. Newton Cole
One cup sugar, one-half cup butter, two eggs, one teaspoonful
baking powder sifted with one and three-fourths cups flour, teaspoon-
ful vanilla. Mrs. Whittemore
One and one-fourth cups sugar, three eggs, one-half cup butter,
one-half cup milk, one and one-half cups flour, one-half teaspoon
soda, one teaspoon cream tartar. Mix eggs and sugar together, then
melt the butter and mix. Madam Higgins
44 CAKE, COOKIES, ETC.
Sift together one cup flour, one cup sugar, one heaping teaspoon-
ful baking powder. Take one-fourth cup of melted butter, add two
eggs, then fill the cup with sweet milk. Beat quickly and thoroughly
together, flavor, and bake in a moderate oven.
One cup sugar, two-thirds cup butter, four eggs, one-quarter
teaspoonful soda, one and one-half cups flour, one-half teaspoonful
cream tartar, citron. N. H. F.
One and one-half cups white sugar, one-half cup butter, beaten
together; add whites of four eggs well beaten, one-half cup milk,
two and one-half cups flour, one teaspoonful cream of tartar, one-
fourth teaspoonful soda.
Dark Part. — One-half cup butter, one cup brown sugar, yolks
four eggs, beaten together; add one-half cup milk, one-half cup mo-
lasses, two and one-half cups flour. Mix with flour one teaspoonful
of each kind of spice, one teaspoonful cream of tartar, one-fourth
teaspoonful soda. Mrs. Baldwin
Two cups sugar, one-half cup butter, one cup milk, three eggs,
three cups flour, two teaspoonfuls cream of tartar, one teaspoonful
soda. Flavor with vanilla. Mrs. Henry Russell
One and one-half cups sugar, one scant cup butter, three eggs,
beaten, one-half cup milk, three cups flour, one-half teaspoon soda,
one teaspoon cream tartar. Madam Higgins
Two cups sugar, one cup butter, one cup sweet milk, three eggs,
three cups flour, one pound nuts, half-pound raisins, half-pound cur-
rants, two teaspoons baking powider, nutmeg, or any flavoring you
like. This makes two loaves. Bake slowly one hour. (I like Eng-
lish walnuts best.) Janet Blythe Tough
One cup milk, one cup sugar, one-half cup butter, two cups pastry
flour, two eggs, one coffee cup chopped raisins, one cup English
walnuts, one and one-half teaspoons baking powder. Bake in a
moderate oven. Mrs. Stephen Jackson
CAKE, COOKIES, ETC. 45
One and one-half cups of sugar, one-half cup butter, two cups
flour, two eggs, three-fourths cup sweet milk, one teaspoon cream
of tartar, one-half teaspoon soda, one cup English walnuts, one cup
stoned raisins. Beat butter and sugar to a cream; add nuts last.
Mrs. A. Lamont
ONE, TWO, THREE, FOUR CAKE
One cup butter, two cups sugar, three cups pastry flour, four eggs,
one teaspoon cream of tartar, one-half teaspoon soda, one pound
raisins, one pound currants, one-fourth pound citron, clove, cinnamon,
nutmeg. Dissolve soda in a tablespoonful water. Measure the flour
before sifting. A tablespoonful of molasses may be added if you
choose. Mrs. Henry A. Gould
Beat to a cream one cup of sugar and one tablespoon of butter,
beat in one whole egg and the white of another, reserving the yolk
for frosting, one half cup of milk alternately with one and one-half
cups of flour, which has been sifted with one teaspoon of baking
powder and a pinch of salt; lastly add one tablespoon of orange juice
and one teaspoon of grated rind. Mrs. G. M. Lindsay
Two-thirds cup butter, one cup sugar, one and one-half cups
flour, four eggs, one tablespoonful milk, one scant teaspoonful baking
powder Cream butter and sugar together, and the yolks of the eggs,
beat till light. Beat the whites to a stiff froth. Mix the powder
thoroughly with the flour, add a little of this to the cake mixture.
When well mixed add the milk, then put in alternately the whites
and flour. Bake in a moderate oven thirty-five or forty minutes.
One cup sugar, one-half cup butter, one-fourth teaspoon soda
dissolved in one-half cup milk, whites of five eggs, three-fourths
teaspoon cream of tartar mixed in two cups flour. Beat the whites
of the eggs very stiff and dry.
Yolks of the eggs and the same ingredients make gold cake.
Season the silver cake with peach and the gold with lemon.
Mrs. C. G. Hussey
46 CAKE, COOKIES, ETC.
Two cups sugar, two-thirds cup butter, one cup milk, three cups
flour, three eggs, two teaspoonfuls cream of tartar, one teaspoonful
soda. Put half the cake in the tin; the other half add one table-
spoonful of molasses, one large spoonful of flour, one cup of raisins
chopped, a little of all kinds of spice. Flavor with lemon one-half
SOUR MILK CAKE
One-half cup sugar, one-half cup molasses, one-half cup sour
milk, two cups flour, one teaspoonful soda, one teaspoonful mixed
spices. Mix, then beat in one egg, add one-half cup cut raisins.
SOUR MILK CAKE
One-half cup of butter, one cup of sugar, one egg, one cup of
sour milk, one teaspoonful of soda, one-half teaspoonful of cinnamon,
clove and nutmeg, one cup seeded raisins. Flour to make it right
consistency. Mrs. Charles Clark
SOUR MILK FRUIT CAKE
One-half cup molasses, one-half cup sugar, one-half cup lard (or
butter), one teaspoon soda dissolved in one cup sour milk, one tea-
spoon salt, two heaping cups of flour, one-half teaspoon of all kinds
of spices, one cup chopped raisins, one-cup currants, and a little
citron. Mrs. Walter Donald
Four eggs, one scant cup sugar, one scant cup flour, rind and
juice of Oi.e lemon, little salt. Add sugar gradually to yolks, alternate
whites and flour. Bake slowly.
SPONGE CAKE. NO. 2
Three-fourths cup sugar, one-fourth cup water, cook a few
moments to form a syrup; little salt, three eggs, three-fourths cup
flour, one teaspoonful lemon extract. Beat yolks till thick. Pour
hot syrup over yolks. Alternate whites and flour. Bake thirty-five
or forty minutes.
Two eggs separated, one cup sugar, one-half cup ice water, one
and one-half cups flour, one teaspoonful flavoring, one teaspoonful
baking powder. Beat yolks and sugar to a foam, add water, then
flour, last the stiff whites, and flavor. Mrs. Thomas Peters
CAKE, COOKIES, ETC. 47
^ SPONGE CAKE
One and one-half cups sugar, three eggs, two cups pastry flour,
one-half cup cold water, two small teaspoons baking powder, one
teaspoon lemon. Bake in quick oven. Mrs. George A. Carter
One cup sugar, six eggs, one-half cup cold water, one cup flour,
one-eighth teaspoon soda, one-fourth teaspoon cream of tartar. Beat
sugar and yolks of eggs until creamy, add water, beat until sugar is
dissolved, tnen add the flour, which has been sifted several times,
wdth soda and cream of tartar. Beat in whites of eggs, whipped stiff.
Bake in slow oven forty minutes. A. S. Coutts
One and one-half cups sugar, two even cups of flour, four eggs,
one teaspoon baking powder. Mix and add one-third of a cup of hot
water. ^ Mrs. Anderson
One and one-half cups sugar, yolks of four eggs. Add sugar
little at a time, beat whites stiff and add to the sugar and yolks.
One-half cup cold water, one-half teaspoon soda, flavoring, two cups
flour with one teaspoon cream of tartar sifted in it. Will not fall
if you move in the oven. Madam Higgins
SPONGE CAKE FOR CHILDREN
Mix in a bowl a cup and a half of pastry flour, one teaspoonful
of cream of tartar and half a teaspoonful of soda, sifted with the
flour, one cup of sugar, and one teaspoonful extract of lemon or
orange; two eggs, broken in a cup and the cup filled with milk or
cream. Mix all in the order given, and beat very hard until light.
Bake from twenty to thirty minutes in a moderate oven.
CHICAGO SPONGE CAKE
Two eggs, one sup sugar, one cup flour, three-eights cup water,
one level teaspoonful baking powder, salt, lemon. Beat the yolks
of eggs until thick; add gradually the sugar and lemon, and beat
again; add water, egg whites beaten to a stiff froth, then the flour,
baking powder and salt mixed and sifted together. Bake in cake
pan forty-five minutes. This is fine and keeps nice.
48 CAKE, COOKIES, ETC.
SPONGE CAKE g|
Two eggs beaten thoroughly, one cup sugar, one cup flour, sifted
three times. /\dd salt, one heaping teaspoonful baking powder.
Flavor. Add one-half cup hot milk. Bake twenty minutes.
Mrs. Stephen Jackson
REAL SPONGE CAKE
Three eggs, one cup sugar, one cup flour, salt, lemon. Beat the
whites stiff and put in the flour. Bake one-half hour. Makes one
HOT WATER SPONGE CAKE
Six eggs, two cups of sugar, two of pastry flour, one-half cup
of boiling water, grated rind of one-half a lemon, one teaspoonful of
the juice. Beat the yolks and sugar to a froth, also beat the whites
to a stiff froth, add lemon to yolks and sugar, then add boiling
water, next the whites, last the flour. Bake one-half hour.
SPICE SPONGE CAKE
One cup sugar, one cup molasses, one cup sour milk, two-thirds
cup butter, three cups flour, three eggs, one teaspoonful cloves, one-
half teaspoonful cinnamon, one teaspoonful nutmeg, one teaspoonful
soda. You can use about one-third lard with the same results, or
even better. Bake in a slow oven. This cake always comes out nice.
You can put a soft frosting on it for church suppers.
Three eggs, one and one-half cups of sugar, two of flour, one-
half cup of cold water, one teaspoonful of cream of tartar, one-half
teaspoonful of saleratus. Flavor with lemon. Mrs. Lawson
Four and one-half cups of I Kings 4:22, one and one-half cups
of Judges 5:25, latter clause, two cups of Jeremiah 6:20, two cups
of I Samuel 30:12, two cups of Nahum 3:12, one cup of Numbers
17:8, two tablespoonfuls I Samuel 14:25. Season to taste with II
Chronicles 9:9, six of Jeremiah 17:11, a pinch of Levitacus 2:13, one-
half cup of fudges 4:19, latter clause, two teaspoonfuls Amos 4:5.
Follow Solomon's receipt for making a good boy. Proverbs 23:14.
CAKE, COOKIES, ETC. 49
Half a cupful of butter, two and one-half of sugar, one of milk,
three of pastry flour, three eggs, one teaspoonful cream of tartar,
one-half teaspoonful of soda. Flavor to taste. Mrs. Lawson
One tumbler of butter, one tumbler of molasses, one tumbler
milk or cream, two tumblers sugar, four eggs, raisins or currants,
one teaspoonful soda, five tumblers flour, spice of all kinds.
One egg, one-half cup butter, one-half cup sugar. Beat well.
One-quarter cup molasses, one level teaspoonful of soda, one-
quarter to one-half teaspoonful of cassia, one cup flour. Stir well,
and add last of all one-half cup of boiling water. This will make the
batter very thin, but the cake is delicious, and is especially good
WEDDING CAKE, 1900
One pound butter, one pound sugar, one and one-half pounds
flour, nine eggs, two pounds raisins, two pounds currants, one-half
pound citron, two nutmegs, two tablespoonfuls cloves, two table-
spoonfuls cinnamon, one tablespoonful mace, little rosewater, one
gill brandy, one teaspoonful soda in a little water. Mrs. Asa Gould
With only whites of two eggs, one-fourth cup butter, one cup
sugar, one-half cup of milk, one and two-thirds cups of flour, one
and one-half teaspoonfuls baking powder sifted into flour, one-half
teaspoon of vanilla. Cream butter, add gradually the sugar, add
vanilla. Beat the whites stiff, add flour to the mixture with milk
alternately. Bake in a moderate oven. Beat the yolks, and add
confectioner's sugar, one-half teaspoon of any extract; spread.
Two eggs, w-ell beaten, one cup sugar, one cup milk, butter size
of walnut, add salt and nutmeg, three teaspoonfuls Royal baking
pow^der, mixed with one quart of flour. Roll one-fourth inch, and
fry in hot lard. Mrs. Stephen Jackson
50 CAKE, COOKIES, ETC.
One cup sugar, two eggs well beaten, one cup milk, pinch of
salt, one-fourth teaspoon of ginger, or nutmeg if preferred, three
teaspoons baking powder mixed with three cups pastry flour. Add
more flour until stiff enough to roll.
One cup sugar, one small teaspoon shortening, two eggs, little
nutmeg or cinnamon, three-fourths cup milk (sweet), three tea-
spoons baking powder, salt. Flour enough to handle. Fat must
not be very hot. MRS. JOHN N. COLE
Three eggs beaten light, three tablespoonfuls melted butter, one-
half cup of sugar, one-half cup of milk, four cups of flour, three tea-
spoonfuls baking powder, one teaspoonful cinnamon.
Mrs. Thomas Peters
One cup sugar, one egg, one teaspoon melted butter, pinch
cinnamon, and a quarter of a nutmeg, grated, a little salt, one cup
'Sweet milk with one teaspoon soda dissolved in it, one cup flour
with two teaspoon of cream of tartar sifted in it, and enough more
flour, when this is mixed thoroughly, to make a dough stiff enough
to be rolled. Fry in beef suet fat. Mrs. Walter Rhodes
Rub a small piece of butter into one cup of sugar, add a beaten
egg, one cup of milk, one full spoon of cream of tartar, one small
half-spoonful of soda, pinch of salt, flavor with nutmeg and extract
of lemon; add flour enough to mould and roll out. Let stand an
hour or longer before frying. Fry in hot lard.
SOUR MILK DOUGHNUTS
One and one-half cups of sugar, butter the size of a nutmeg,
two eggs, one and one-half cups of sour milk, one teaspoon soda,
one teaspoon salt. Have your soda rounding a little. H the milk
is very sour, use three tablespoonfuls of melted butter, and about
six cups of flour. Make dough as soft as possible to roll out.
Mrs. D. Leslie
CAKE, COOKIES, ETC. ^t
One pint milk, one cup yeast, two cups sugar, one piece butter
size of an egg, one egg, one teaspoonful soda. Mix as stiff as you
can stir with a spoon. Mrs. Thomas Peters
FILLING FOR TURNOVERS
One cup of sugar, two tablespoonfuls of flour or one of corn-
starch, one scant cup boiling water, one egg, one lemon, grated rind
and juice, little piece of butter, one-half cup of dry currants. Mix
flour and sugar and pour on boiling water and cook until clear.
Add lemon juice and beaten egg, stir currants in last. Omitting
currants, this can be used for either lemon pie or layer cake.
One cup of raisins, seeded and chopped fine, one egg, one cup
of sugar, and juice of one lemon. Mix thoroughly, and use as filling
in turnovers or tarts. Use a rich puff paste. Mrs. J. N. C.
FIG CAKE FILLING
One-half pound of figs, chopped very fine, one cup of sugar, two-
thirds cup water. Boil all together until consistency of jelly. Little
vanilla and small piece butter. Use third cake, as this receipt will
make one pie and a half. The third part cut in halves to make half
a pie. Miss Sears
One cup powdered sugar, two teaspoonfuls Baker's cocoa, one
teaspoonful vanilla, speck of salt, two tablespoonfuls melted butter,
one tablespoonful of cold cofifee, sometimes two if necessary.
One-quarter cup butter, two tablespoons strong coffee, one cup
confectioners sugar, two teaspoons cocoa, one teaspoon vanilla,
cream all together, cut Washington pie and fill. Frost with same.
Mrs. Chas. G. Hussey
One cup cream, one cup fine sugar, one cup walnut meats,
chopped fine. Stir all together and cook until it thickens. Add
white of one egg well beaten. Spread between and on top of cake
when cold. More sugar may be necessary. Mrs. Walter Donald
52 CAKE, COOKIES, ETC.
CHOCOLATE CAKE EROSTING
One cup of confectionary sugar, two tablespoonfuls of cocoa.
Mix together. Two tablespoonfuls liquid cofifee, two tablespoonfuls
butter. Pour coffee (hot) over butter and stir until melted, then add
to the sugar and cocoa. Elavor with vanilla.
Mrs. Chas. W. Richardson
One cup sugar, four tablespoonfuls of water, boil until it will
spin a thread, beat white of an egg to a froth, turn boiling sugar
on egg and beat at least five minutes. Elavor with vanilla.
Two cups sugar, one cup milk, boil ten minutes. Just before
taking off add piece of butter size of an egg; flavor with vanilla; beat
until creamy. This makes enough for top of cake and to put between
layers. When perfectly cold pour over the top of the cake melted
Three of four tablespoonfuls cold coffee, mixed with confection-
ers' sugar. Melt one square of Baker's chocolate and add a piece
of butter one-half as large as a hickory nut, and a little vanilla. Stir
this into the coffee and sugar anid frost. Mrs. Valpey
CHOCOLATE MARBLE CAKE EROSTING
One cup powdered sugar, one and one-half tablespoonfuls of
milk, one-half teaspoonful flavoring. Mrs. Thomas Peters
One cup confectioners' sugar, butter size of walnut, two tea-
spoons cocoa, one teaspoon vanilla, and two tablespoons hot coffee.
More sugar may be necessary. Mrs. Walter Donald
One cup confectioners' sugar, butter size of walnut, two tea-
spoons cocoa, one teaspoon vanilla, two tablespoons hot coffee,
ORANGE CAKE EROSTING
Yolk of one egg, one teaspoon cold water, orange juice to flavor
and enough confectioners' sugar to make thick enough to spread.
Mrs. G. M. Lindsay
CAKE, COOKIES, ETC. 53
White of one egg, two-thirds cup sugar, beaten stiff. Grate an
apple and beat together. Mrs. H. A. Russell
One cup confectioners' sugar, three dessertspoonfuls of milk.
Flavoring to isuit. No cooking. Mrs. H. A. Russell
One cup sugar, four tablespoonfuls of milk, and a little butter.
Boil three minutes. Have stoned and finely chopped one-half pound
raisins. Add this to the mixture while it is boiling hot, and pour
over the cake while it will spread. Mrs. H. A. Russell
CHOCOLATE CREAM FROSTING
One cup sugar, one-half cup milk, three or four spoonfuls of
cocoanut, small piece of butter; boil fifteen minutes. Melt chocolate
and pour over it. Mrs. C. A. M.
One cup sugar, one-third cup water, one egg, white only, one-
half teaspoon vanilla. Boil sugar and w^ater together until it threads.
Pour syrup slowly into stifflly beaten white. Beat until cool enough
to spread. Add flavoring. One square of melted chocolate may be
added. Mrs. Smart
One-half cup butter, one cup sugar, three eggs, one-fourth cup
milk or water, two cups flour, one-half teaspoon soda, one teaspoon
cream of tartar, one teaspoon vanilla. Put into large roasting pan
and sift cinnamon and sugar over it. When cool cut in squares.
Bake in moderately hot oven. Mrs. W. B. Holt
Two cups butter, four cups sugar, one cup milk, two teaspoon-
fuls soda, one egg, flavor to suit taste. Flour to roll out. Mrs. Gould
COUSIN SARAH'S COOKIES
Two cups sugar, small piece butter, one '^up milk, one teaspoon
cream tartar, one-half soda, spice. A Friend
54 CAKES, COOKIES, ETC.
MRS. U'S COOKIES
One and one-half cups sugar, two-thirds cup butter, two eggs,
two even teaspoons cream of tartar, one even teaspoon isoda. Put
the dissolved soda in a teacup and fill it one-fourth full of milk;
spice to taste. Add flour to roll out, not too hard.
One cup molasses, one-half cup butter or beef dripping, one
egg, one-half teaspoon ginger, one tablespoon vinegar, one-half table-
spoon soda, salt, flour to roll. Mrs. James Anderson
One cup molasses, one-half cup butter, one-half cup sugar, table-
spoonful cold water, one teaspoonful soda, a little ginger.
Mrs. J. Newton Cole
One cup of sugar, butter size of an egg, one egg, two level tea-
spoonfuls soda, one level teaspoonful ginger, little cinnamon, one
cup of molasses boiling hot poured on the other ingredients.
Mrs. W. Scott
OLD FASHIONED MOLASSES COOKIES
Two eggs, one cup sugar, one cup molasses, two tablespoonfuls
vinegar, dessert spoon soda, ginger to suit. Flour enough to roll; do
not make too stiff. Mrs. Chas. G. Hussey
Cream two tablespoonfuls of butter, add one-half cup sugar, one
tablespoonful milk, one cup of flour, one teaspoonful cream tartar,
one-half teaspoonful soda, three-fourths cup chopped peanuts, one
egg well beaten. Drop on buttered tins in small spoonfuls and bake
in a quick oven. Mrs. Thomas Peters
PEANUT DROP COOKIES
Sift together one cup of flour, one-quarter teaspoon of salt and
one teaspoon baking powder. Cream two tablespoons of butter and
one-half cup sugar, add one egg and beat well together. Add two
tablespoons milk, the prepared flour and last of all one cup chopped
peanuts. Drop from a teaspoon two inches apart and bake in a
moderate oven. Mrs. Walter Donald
CAKES, COOKIES, ETC. SS
One cup butter, one cup sugar, one tablespoonful milk, two eggs,
one heaping teaspoonful baking powder, flour to roll out. Cream the
butter, add the sugar, milk, egg beaten lightly, and the baking powder
mixed with two cups of flour, then enough more flour to roll out.
Bake ten minutes.
Hermits — Add half a cup of istoned and chopped raisins to the
above receipt. Mrs. G. A. Higgins
One cup of sugar, one-half cup butter, one egg, one-fourth tea-
spoonful soda in one and a half tablespoonfuls of milk, one-half tea-
spoonful each of cinnamon and clove. Three cups of flour, one-half
cup stoned raisins. Cut out with cookie cutter. j\Irs. Chas. Clark
HERMITS WITHOUT EGGS
One heaping cup sugar, one-half cup butter, one-half cup sour
milk, one teaspoonful soda, one-fourth teaspoonful clove, one-half
teaspoonful cinnamon, a little allspice, a little salt, one cup raisins.
Flour stifif enough to roll out. Mrs. Elsworth Pierce
One cup sugar, one cup molasses, one cup butter, one tablespoon-
ful vinegar, one teaspoonful soda, ginger, little salt, flour to mould
quite hard. N. H. F.
PUDDINGS, SAUCES, Etc.
" The preef o' the pudding's the preein' o't"
" What's sauce for the goose is sauce for the gander "
One egg, one-half cup sugar, one-half cup milk, one teaspoonful
of butter, one square of melted chocolate, one cup of flour, one tea-
spoonful baking powder. Steam one hour. Mrs. Paine
Place one quart milk in steamer; boil. Mix ,one cup sugar, two
yolks of eggs, three dessertspoons cornstarch in one-half cup milk;
add one square grated chocolate. When milk boils add chocolate;
when melted add eggs, sugar, and cornstarch. Pour in dish, put
whites of eggs on top, and brown in oven. Mrs. W. B. Holt
CHOCOLATE BREAD PUDDING
One pint stale bread crumbs, one quart milk, two squares Baker's
chocolate, six tablespoons sugar, one-fourth teaspoon salt, two eggs,
little butter. Bake in a slow oven till firm in the center . Should
be done two hours before serving.
Sauce — Cream one-third cup butter and one cup powdered sugar.
Add three tablespoonfuls of milk, one-third teaspoonful lemon, same
One pint pastry flour, one teaspoon cream tartar, one-half tea-
spoon soda, one scant cup milk. Maidam Higgins
Tak two heaping cups of white flour, mix therein one-half salt-
spoon salt, one heaping teaspoon baking powder, two tablespoons
white sugar, mix well, then add one cup of finely chopped suet, one
heaping cup of cleaned currants, or raisins and currants, stir into
a soft paste with enough water to make it up nicely, then steam,
in any desired shape, about two hours; a longer time does not hurt.
Citron and lemon peel may be added if wished. Mris. G. M. Lindsay
6o PUDDINGS, SAUCE, ETC.
GENUINE ENGLISH PLUM PUDDING
Four cups flour, one pound currants, one pound raisins, one
pound sugar, one pound suet chopped fine, one-half pound lemon
peel chopped fine, three nutmegs grated, six eggs beaten, little salt,
one small carrot grated, milk to moisten. Mix all together. Put
into mould or floured pudding cloth and boil ten or twelve hours.
Mrs. H. Gofif
One cup molasses, one cup chopped raisins, one cup suet
chopped, one cup sweet milk, three cups flour, one teaspoonful soda,
one teaspoon salt. Boil three hours. Mrs. Russell
Cut stale cake in thin slices, and line a dish with the slices. Cover
the cake with bananas, sliced very thin. Over this pour a cupful of
thin boiled custard. Make another layer of cake and bananas, and
cover with custard. Set away to cool.
Put one quart of milk in a double boiler. When brought to the
boiling point add to it four eggs, beaten with one cup of sugar, stir
constantly until it begins to thicken, and remove at once. If allowed
to stand a moment the custard will curdle. If you are unfortunate
enough to have it curdle, pour in about a tablespoon of cold milk,
and beat with a Dover egg beater.
When cool pour over thinly sliced bananas, in a deep dish. Orna-
ment the top with the beaten white of one egg, into which stir
sufficient sugar to stiffen. Drop this from a spoon at intervals, and
place on the top of each drop of frosting a square half-inch of
currant or grape jelly.
Any kind of fruit or berries can be substituted for the bananas,
or oranges and bananas may be used together. Mrs. G. M. Lindsay
One quart sweet milk. In one cup of this put three tablespoon-
fuls of pearl tapioca. Let soak over night. Then in one cup of the
milk soak three and one-half tablespoons of meal. Soak one hour.
Scald the remainder of this milk. Then add first meal, then tapioca,
one cup molasses, one cup cold water, one-half cup sugar, one egg,
teaspoonful salt. Cover tightly. Bake three hours.
Mrs. Elsworth Pierce
PUDDINGS, SAUCE, ETC. 6l
One and one-half cups of cracker crumbs, two cups of milk, one-
fourth teaspoon of soda, one or two eggs beaten light, cup of butter
or suet, one cup of sugar, one pound of figs, chopped, a speck of salt,
seasoning, as vanilla, if wished. Steam two and one-half hours. Keep
water boiling. Mrs. G. A. Higgins
Cut up three or four oranges, according to size, and sugar as
for supper. Make a soft custard with two tablespoons cornstarch,
one-half cup sugar, yolks of two eggs, and one pint of milk. When
cold pour over the oranges and frost the top with the beaten whites,
to which has been added a spoonful of powdered sugar. Brown in
oven. Mrs. Walter Donald
Slice four large oranges and sprinkle over them one and one-
half cups of sugar. Take the yolks of three eggs, three tablespoonfuls
cornstarch, a little milk, beat all together, and pour it into a quart
of milk almost boiling hot and boil four minutes. Set away to cool,
then pour over the oranges. Beat the whites to a froth with a little
sugar, spread on top, set in the oven until a light brown. Serve cold.
NORWEGIAN PRUNE PUDDING
Wash one pound prunes, soak them in one quart water, cook in
the same until tender. Remove the stones, crack them, and return
the meats and prunes to the kettle with enough juice and water to
make a pint. Boil again and add two cups sugar, an inch of stick
cinnamon, the juice of a lemon. Mix a scant cup of cornstarch with
cold water to moisten. Stir it into the boiling syrup and cook over
hot water fifteen minutes. Turn into a mould. Serve cold with
whipped cream. This is enough for ten or twelve persons.
BAKED INDIAN MEAL PUDDING
Boil one quart of milk. Pour it gradually on three tablespoon-
fuls of granulated Indian meal. Put it back in the double boiler, and
boil one hour, stirring often. Then add one heaping tablespoonful
of butter, one teaspoonful of salt, half a cup of molasses, two eggs,
and one quart of cold milk. Mix well, pour into a well-buttered
dish, and bake one hour. Eat with cream or butter.
Mrs. G. A. Higgins
62 PUDDINGS, SAUCE, ETC.
HALF HOUR INDIAN PUDDING
One quart of milk, two-thirds cup of Indian meal, two-thirds
cup of molasses, three eggs, small piece of butter, a little salt. Scald
the milk, and pour over other ingredients. Bake half an hour. Stir
occasionally. Mrs. J. Newton Cole
GRAHAM MEAL PUDDING
One and one-half cups Graham meal, three-fourths cup molasses,
one cup chopped raisins, one cup milk, one egg, one-half teaspoonful
baking soda, one teaspoonful cream of tartar, a sprinkle of salt, spice
to taste. Steam three hours.
Three cups ceraline, three pints of milk (or two and one-half
pints milk and one-half pint water), three-fourths molasses, one tea-
spoon salt. Bake three hours.
SPONGE BATTER PUDDING
One-fourth cup sugar, one-half cup flour, one pint milk, one-
fourth cup butter, three eggs. Heat one cup milk, wet flour to a
smooth paste in one cup milk. Beat eggs separately. Stir flour paste
into hot milk. Cook four minutes. Remove from fire. Add yolks,
sugar, and butter, whites last. Bake in a deep dish. Place the dish
in a pan of hot water. Bake thirty minutes. The water should boil
at first, not after. Serve at once. This makes a handsome dessert
to serve at the table.
Sauce — Four large tablespoonfuls sugar, two tablespoonfuls
butter, one tablespoonful flour, one-half pint boiling water, white of
one egg beaten stifif. Stir flour to a smooth paste in a little cold
water. Cook ten minutes, then pour onto butter and sugar — which
have been thoroughly creamed — add beaten white. Flavor with
One quart milk, one pint bread crumbs, one cup sugar, small
piece butter, grated rind one lemon, yolks four eggs. Put milk and
bread in a double boiler on stove. When hot add sugar, butter, rind
of lemon, and beaten yolks of eggs. Mix and put in pudding dish
and bake like a custard. When done, have the whites of eggs beaten
stiff, add some sugar and juice of lemon, spread on top of pudding
and brown. Mrs. C. W. Richardson
PUDDINGS, SAUCE, ETC. 63
PEACH COTTAGE PUDDING
Stir six sliced peaches into a batter made of one-half cup sugar,
three tablespoonfuls melted butter, one egg beaten, one cup milk,
two cups flour, one and one-half teaspoonfuls baking powder. Bake
in a loaf and iserve with hard sauce.
One cup boiled rice, one pint milk, four eggs, rind of one lemon,
grated, tablespoonful butter, three tablespoonfuls sugar, salt. Re-
serve three whites for frosting. Bake slowly till the custard is firm
in the center. When cold add frosting, flavor with lemon. Brown
quickly. Eat cold.
SOFT RICE PUDDING
To one quart of milk add three tablespoonfuls of rice and a little
salt, and boil one hour, or until soft. Then add the yolk of one
egg. Take the whites of two eggs and beat to a stiff froth, add three
tablespoonfuls of sugar, pour the rice over while hot and stir a little.
Lemon to taste.
LEMON CREAM PUDDING
Three or four eggs, three or four tablespoons sugar, juice and
grated rind of one lemon, two tablespoons hot water. Beat yolks of
eggs with sugar, add juice and rind of lemon and hot water. Place
mixture in double boiler and let simmer until it begins to thicken
like custard; then remove from fire and stir in beaten whites of eggs.
Eat cold with buttered crackers browned in oven. Mrs. Smart
FRENCH RICE PUDDING
One and one-half pints milk, one-half cup rice, one-half cup
sugar, little salt, little piece melted butter, yolks of two eggs. Boil
one hour; little lemon juice. Frost and brown.
Soak a package of Plymouth Rock gelatine in one pint of cold
water thirty minutes; add one and one-half pints hot water to dis-
solve, one and one-half cups of sugar and two teaspoonfuls of lemon
or other flavoring extracts. Stir until sugar is dissolved; pour into
a very shallow dish and set on ice until it slightly jells or thickens;
beat to a stiff froth the whites of three eggs and a pinch of salt,
beat in the gelatine until light and frothy and set back on ice until
ready to serve.
Using a little wine or brandy in the Snow Pudding makes
Princess Pudding. Mrs. J. N. C.
64 PUDDINGS, SAUCE, ETC.
MOUNTAIN DEW PUDDING
One pint milk, yolks of two eggs, two tablespoonfuls cocoanut,
one-half cup cracker crumbs, and a teaspoon vanilla; bake one-half
hour; make a frosting of the whites and a cup of sugar, anid put
in the oven to brown. Mrs. A. L.
STEAMED SUET PUDDING
One cup chopped raisins, two cups chopped suet, one cup sweet
milk two-thirds cup molasses, four cups flour, one teaspoonful soda,
cinnamon and clove. Steam three hours.
One cup molasses, one cup sour milk, one-half-cup butter, four
cups flour, one tgg, one teaspoonful saleratus, one teaspoonful clove,
one teaspoonful nutmeg. Steam three hours. Serve with whipped
cream. It is very nice.
One egg beaten, one cup sugar. Beat in three tablespoonfuls
boiling water. Vanilla. Beat twenty minutes.
One egg, one cup sugar, one cup boiled milk, one teaspoonful
of vanilla. ' Mrs. Paine
SAUCE FOR ENGLISH PLUM PUDDING
One small cup sugar, one egg, piece of butter size of a walnut,
one tablespoon flour, two tablespoonfuls cold water. Beat up all
together, and pour into a half pint of boiling water or milk. Flavor
with wine or brandy.
Two, cups hot water, one cup sugar, three heaping teaspoonfuls
cornstarch, grated rind and juice of one lemon, one tablespoonful
butter. Boil the water and sugar five minutes, and add the corn-
starch, wet in a little cold water. Cook eight or ten minutes, stirring
often, and add the lemon rind and juice and the butter. Stir until
the butter is melted, and serve at once. If the water boils away, and
the sauce becomes too thick, add more hot water till of the right
consistency. Mrs. C. W. Richardson
PUDDINES, SAUCE, ETC. 65
Whites of two eggs, one cup sugar, one cup boiling milk, juice
of one lemon. Beat the whites of the eggs till foamy, but not dry;
add the sugar, beat well, add the milk and lemon juice.
Mrs.C. W. Richardson
SNOW PUDDING SAUCE
Beat the yolks of three eggs with a cup of sugar and two tea-
spoonfuls of cornstarch. Scald one quart of milk and turn it into
the yolks, heat until it thickens, stirring all the time; add vanilla and
a pinch of salt and let it cool. Mrs. J. N. C.
Two tablespoons butter, two tablespoons milk, one cup milk,
one-fourth teaspoon salt, few grains pepper. Free Church Friend
PIES, PASTRY, Etc.
" Now good digestion wait on appetite, and health on both."
Beat the white of one tgg with a tablespoon of lard, working into
one quart of flour with the hands until fine as meal. Add one cup
of ice water; roll out and put one-half pound of butter on the paste
in little piece;S, either all at once or one-half of it at a time. Dredge
slightly with flour, fold the edge over. Roll up, pat and roll out.
This makes four pies. Mrs. C. A. M.
GOOD PIE PASTE
For one pie, one heaping cupful of pastry flour, one saltspoon
baking powder, saltspoon of salt, from one-half to one-third of a
cupful of butter and lard mixed. Mix the baking powder and salt
with the flour and rub in the lard. Mix quite stifif with cold water.
Roll out, put the butter on the paste in little pieces and sprinkle
with flour. Fold over and roll out, and roll up like a jelly roll.
Divide into two parts and roll to fit the plate. Mrs. C. A .M.
Mix one-half teaspoonful salt and one-half teaspoonful of soda
with one cup of cream and stir in flour enough to mix to a stifif paste.
Roll one-half inch thick. Cut. one-third cup butter into small pieces
and put it on paste. Sprinkle with flour and roll out thin. Roll up,
cut piece from the end and roll to fit the plate. Mrs. C. A. M.
Cut sour apples in quarters, remove the cores and skin and cut
each quarter in two pieces lengthwise. Fill the plate, putting the
pieces of apple around in regular order and pile them slightly in
the middle. They will cook as quickly as when sliced although many
are unwilling to believe it. If the apples are dry add a little water.
Cover the crust without wetting the edges and bake about half an
hour. When done boil three heaping tablespoons of sugar and one
of water for five minutes, add the grated rind of one lemon or one
tablespoonful of lemon juice. When the pie is done remove to an
earthen plate, pour the syrup through a cut in the top or raise the
upper crust and pour it over the fruit. To sweeten before baking,
sprinkle one-half cup sugar mixed with a little spice or grated lemon
rind over the apple. Mrs. C. A. M.
68 PIES, PASTRY, ETC.
One cup sugar, two eggs, six teaspoonfuls of water, one cup
of flour, one teaspoonful of yeast powder. When ready for the pan
add one teaspoonful of vinegar. A Friend
Three eggs, whites and yolks beaten separately, one cup sugar,
five tablespoonfuls of water, one large cup flour, one teaspoonful
baking powder, two teaspoonfuls vinegar, last of all. Makes two
pies. When done cut in half, fill with whipped cream, cover top with
sugar. Very nice. A Friend
One and one-half cups sugar, three eggs, one-half cup cold
water, two cups flour, one and one-half teaspoonfuls of baking
powder, pinch of salt. Mrs. Paine
One quart of cranberries chopped fine, one cup of molasses, one
cup sugar, one tablespoonful cornstarch, one cup and a half of boil-
ing water turned on the starch; makes three pies. A Friend
One quart cranberries, one-half cup molasses, two cups sugar,
one tablespoon cornstarch to a cup and a half of boiling water,
spice. Chop the cranberries. Mrs. Anderson
One quart cranberries chopped, two cups sugar, one large table-
spoonful cornstarch, mixed with a little cold water, one and one-
half cups boiling water poured on the cornstarch. Bake with two
crusts. This will make four small pies. A Friend
Grate and squeeze two lemons, add two cups sugar, the yolks
of two eggs, one whole egg, two tablespoonfuls cornstarch, scalded
in one and one-half pints milk. Beat the whites of the two eggs with
two tablespoonfuls powdered sugar for top of pies. This will make
two pies. Mrs. Milo H. Gould
PIES, PASTRY, ETC. 69
One and one-half cups sugar, one and one-half cups hot water,
yolks of three eggs, one large lemon or two small ones, whites of
the eggs for frosting. This makes the filling for two pies.
One cup sugar, two heaping tablespoons flour, mixed well to-
gether, one whole egg and yolks of two more, pinch of salt, grated
rind and juice of one lemon, one cup of boiling water. Bake with
one crust, using the whites beaten stiff with two tablespoons of
powdered sugar, for frosting. Mrs. Walter Donald
One cup sugar, one-half cup of milk, juice and rind of one lemon,
one tablespoonful flour mixed with the sugar, one egg well beaten,
one teaspoonful vanilla. It is thin like custard but when baked be-
tween two crusts is just right. Mrs. Thomas Peters
LEMON CREAM PIE
Juice and rind of one lemon, grated, one cup of sugar, two table-
spoonfuls flour, one small piece melted butter, two eggs, one cup
milk. Stir all together, beat the whites to a stiff froth and stir in
last. Bake in deep plate one-half hour slowly. Mrs. H. A. Russell
RAISIN LEMON PIE
One cup raisins chopped fine, juice of one lemon, one or two
eggs, one tablespoonful flour, butter size of walnut, one cup sugar,
little salt, nearly one-half cup either hot or cold water. Chop raisins,
stir in flour, sugar, butter, beat egg, lemon juice, salt; beat all up
and turn in the hot water. It will be syrupy when you bake it be-
tween two crusts. ]\Iiss Sears
MOCK CHERRY PIE
One cup cranberries, one-half cup raisins, one cup sugar, one
tablespoonful flour, one cup boiling water, one teaspoonful vanilla.
Stir sugar and flour together, pour on boiling water. A Friend
MOCK CHERRY PIE
One cup raisins, one cup cranberries, one cup sugar, one cup hot
water, piece of butter, one tablespoonful flour. Chop raisins an,d
cranberries. Mrs. E. Pierce
70 PIES, PASTRY, ETC.
MOCK CHERRY PIE
One cup chopped cranberries, one cup chopped stoned raisins,
one cup sugar, three fourths cup water, one dessertspoonful vanilla,
one half saltspoonful salt and a small piece butter. Bake between
two crusts. Mrs. Thomas Peters
MOCK CHERRY PIE
One cup chopped raisins, one cup chopped cranberries, three
quarters cup sugar, two tablespoons flour. Smooth with water as for
gravy, one cup cold water, one half teaspoonful vanilla. Bake in
deep plate with upper and under crust. Mrs. Whittemore
One cup meat, one and one-half cups raisins, one and one-half
cups currants, one and one-half cups brown sugar, one-third cup
molasses or one cup of granulated sugar, three cups chopped apples,
one cup meat liquor, two teaspoons of salt, two teaspoons of cinna-
mon, one-half teaspoon of mace, one-half teaspoon of powdered clove,
one lemon, grated rind and juice, one-fourth piece cinnamon, one-half
cup of brandy, one-fourth cup wine, three teaspoonfuls rosewater.
Mix in order given. Use enough meat liquor to make quite moist.
Substitute one cup of cider for wine and brandy if preferred. Cook
in porcelain kettle until apples and raisins are soft. Do not add
brandy and wine (or cider) and rose water until mixture is cooked.
One cup of chopped suet or one cup butter may be added if preferred
but if the fat on the meat is used or the pies to be eaten cold, suet
is not needed. Meat from the vein or the lower part of the round
that has a little fat and no bone is the best for pie meat.
Mrs. C. A. M.
Two cups sugar, two cups flour, five eggs, one teaspoonful cream
of tartar, one-half teaspoonful so.da, juice and rind of one orange.
These are for cake. Beat eggs very light. Then add sugar and beat
until frothy. Now add orange. Mix soda and cream of tartar with
flour and rub through sieve onto the beaten eggs and sugar. Stir
well and bake in deep tin plate. There will be enough for six plates.
When baked, put a thin layer of the iceing between the cakes and
cover the pie with iceing. There should be three cakes in a pie.
Mrs. C. A. M.
One cup chopped raisins, one pound sugar, one egg. one lemon,
three tablespoons cold water. Mrs. W. B. Holt
PIES, PASTRY, ETC. 71
Three cups chopped rhubarb, one cup chopped raisins, two cups
sugar, two tablespoonfuls flour, little nutmeg. This makes two pies.
Mrs. H. A. Russell
One and one-fourth cups strained squash, one-fourth cup sugar,
one-half teaspoon salt, one-fourth teaspoon cinnamon, ginger and
nutmeg, one egg, seven-eighths cup milk. Mrs. Walter Rhodes
SQUASH PIE WITHOUT EGGS
Take three pints strained squash, add three cups white sugar,
half a teaspoonful of ginger, the same of cinnamon and essence lemon.
Boil a pint of milk and stir into it, as it boils, three large spoonfuls
cornstarch rubbed smooth in cold milk. Melt in this a piece of butter
as large as an egg. Stir the cornstarch well, then pour into the
squash an,d mix thoroughly. This makes three pies. Mrs. Lindsay
Yolks four eggs, two thirds cup sugar, one tablespoonful butter,
one tablespoonful flour, beaten well. Add one and a half cups milk,
and essence of lemon. Frost with whites of eggs sugar and lemon.
One cup sugar, one and one half cups pastry flour, two eggs,
four tablespoons milk, one teaspoon cream of tartar, one-half tea-
One cup of chopped apple, one cup of raisins chopped also, one
cup of sugar, juice and rind of two lemons, two eggs, speck of salt.
Beat the eggs well and mix with other ingredients. Have some pie
pastry ready, roll out and cut the size of a saucer, put in some of the
filling and double together, and then prick through with a fork and
fry in hot lard. Very nice for dinner pails. Mrs. Whittemore
One pint of milk, one egg, two thirds cup sugar, two tablespoon-
fuls of flour, salt. Boil until it thickens. Vanilla flavoring.
72 PIES, PASTRY, ETC.
CREAM FOR FILLING
One egg, one cup of milk, two teaspoonfuls of corn starch, six
cups of sugar, pinch of salt, flavor to suit your taste. A Friend
OYSTER PATTIE FILLING
One pint milk, one-half pint of small oysters boiled in water
till tender. Then drain ofif water and chop them fine. Season to
taste with salt, pepper and butter. Take one-half pint milk, boil and
thicken same as cream toast. When cream is thoroughly cooked,
add prepared oyster and stir well. A. L. Whittemore
ORANGE PIE ICEING
The whites of four eggs, one teacup of powdered sugar, juice and
rind of two oranges. After beating the whites to a stiff froth, beat
the sugar and then the rind and juice of oranges. When the pies
are iced, dry them in the oven. Mrs. C. A. M.
To one heaping cup of butter, put two of sugar, three and a half
of nour, half a cup of milk, three eggs, a cup of currants, and half
a teaspoonful saleratus. Grate in half a nutmeg. Bake in broad,
shallow pans and cut the sheets in square pieces while warm.
OYSTER PATTIE CASINGS
One-half pound flour, one-half pound butter. Take one-fourth
of butter and mix into flour. Add enough to stir stiff. Roll out and
spread on remainder of butter. Fold up and roll out three times.
Set away in cold place for an hour. Then roll out three times more
and set away again for an hour and again roll out three times. Take
a scalloped cookie cutter and cut out like cookies, and take a thimble
and make punch in middle. Wash casings with milk to help brown.
Bake in quick oven. When done cut out thimble mark and put in
filling. A. L. Whittemore
VERY NICE CREAM CAKES
Boil together one cup water and half cup butter; add one cupful
flour all at once, and beat hard; when the mixture balls together and
cleaves from the pan, remove from the fire; break four eggs in, one at
a time, beating vigorously one minute. Drop the mixture, while
still warm, by the spoonful on a buttered pan. Bake thirty minutes
slow. Janet Blythe Tough
PIES, PASTRY, ETC. 73
Put ne-half cup butter and one cup boiling- water in a saucepan;
while boiling add one cup of flour and stir until a smooth paste is
formed. Cool, add three unbeaten eggs one at a time and beat for
ten minutes or until the mixture is smooth again. Drop by spoon-
fuls into a hot pan and bake in a hot oven for one-half hour. Fill
with whipped cream sweetened and flavored to taste.
One cup hot water, one-half cup butter, boiled together. Stir in
slowly one cup flour and cook until smooth. Let cool, then add five
eggs, well beaten. Mix all together and drop into a pan, which has
been wet. with one cup cold water. Bake about one-half hour in a
'good oven. Fill with whipped cream or a made cream.
One cup of hot water, one-half cup of butter. Boil together and
stir in one cup flour; when cold add three eggs, one at a time, and
beat till perfectly smooth. Bake in oven hot enough for any light
cake about twenty minutes. Cream. — One cup of milk, one-half cup
sugar, one egg, three tablespoons of flour. Beat the egg, add sugar
and flour, and stir into the boiling milk. Flavor when off the stove,
to suit taste. Cook in dish set in hot water. This makes twelve.
Mrs. Charles Clark
One cup hot water, one-half cup butter boiled together. Stir in
slowly one cup flour and cook until smooth. Let cool, then add five
eggs well beaten. Mix all well together and drop into a pan, which
has been wet with one teaspoonful soda, dissolved in one cup cold
water. Bake about one-half hour in a good oven. Fill with whipped
cream or a made cream.
FILLING FOR CREAM CAKES
Mix together three-quarters of a cup of sugar, half a cup of flour,
one egg; pour on this one pint of hot milk; cook in a double boiler;
flavor with lemon or vanilla. Janet Blythe Tough
SCOTCH SHORT BREAD
Three cups flour, one cup sugar, one pound butter, two cups
ground rice. Mrs. David Leslie
74 PIES, PASTRY, ETC.
SCOTCH SHORT BREAD
Fourteen ozs. pastry flour, two oz. rice flour, one-half lb. butter,
six ozs. powdered sugar, one large teaspoon baking powder. Wash
butter well, squeeze dry; mix butter and sugar well together, then
add flour and baking powder, kneading all well together. Take a
sheet of white paper, divide dough into pieces size desired and roll
out on this paper. Never move the cakes, but let them remain where
they are flattened out. Form round, pinching around edge with
finger and thumb. Lift paper and all, place in oven not too hot.
Leave door open ten minutes to allow cakes to rise, then close door
gently. Bake forty minutes. Let cakes become firm before taking
off paper. Mrs. G. A. C.
Mix and sift one pint of flour with two teaspoons of baking
powder and one teaspoon of salt; chop into this one tablespoon of
butter and moisten with three-quarters cup of milk to which one
beaten egg has been added. Place on a floured board, roll out, cut
into triangular pieces, bake on a soapstone griddle and butter while
RECEIPT FOR ENGLISH MINCE MEAT
Three lbs, of meat, three quarts of chopped apples, one cupful of
suet, chopped fine, one lb. of currants, one lb. of seeded raisins, some
citron (according to your own idea), one pint of brown sugar, one
pint of molasses, one tablespoon brown cloves, one tablespoon all-
spice, one tablespoon mace, two tablespoons cinnamon, some salt
and pepper, one gallon cider. Boil three hours. Lynn Friend
" Such dainties to them, their health it might hurt ;
It's like sending them ruffles when wanting a shirt."
APPLES IN BLOOM
Select eight red apples. Cook in boiling water, having the water
half cover the apples. Turn often while cooking. Cook until tender,
carefully removing the skin so that the blush may remain. To the
water, add one cup sugar, grated rind of one-half lemon, and the
juice of an orange. Simmer until reduced to one cup. Cool and
pour over the apples. Delicious served with whipped cream.
Mrs. Fred Gofif
Make a batter with one cup of sweet milk, one teaspoonful sugar,
tw^o eggs (whites and yolks beaten separately), two cups flour, one
teaspoonful baking powder mixed with flour. Pare and remove the
cores from the apples, mix in the batter and fry in hot lard.
Sauce: — One cup sugar, one teaspoonful of cornstarch, two table-
spoonfuls butter, one and one-half cups boiling water, flavor with
Three large tablespoonfuls of pearl tapioca, one quart of water,
one spoonful of salt, one heaping spoonful of sugar. Pare and slice
into this two good-sized sour apples. Bake till tapioca is in a liquid
state. Pour this into a mould wet in cold water. When cold eat
w^th cream and sugar. Mrs. Charles Clark
One quart milk scalded, two eggs, one tablespoonful cornstarch,
one cup sugar, and one teaspoonful vanilla. Mrs. H. Russell
One quart of milk, four tablespoonfuls cornstarch, three squares
chocolate, a little sugar. Salt. Boil cornstarch in the milk, leaving
milk enough to dissolve the chocolate. Add the chocolate while boil-
ing, but do not boil after it is added as it makes it bitter. Flavor
with vanillla. When cold serve with whipped cream.
78 FANCY DESSERTS
One pint milk, one-half square chocolate, one-foufth cup of
sugar, three eggs, a pinch of salt. Scrape chocolate fine. Dissolve,
with a teaspoonful of sugar, in a tablespoonful of boiling water. Add
to the boiling milk. Beat eggs and remaining sugar together and
stir into the boiling milk. Stir constantly until it begins to thicken.
Add the salt. Set in a cool place. Whip one-half pint of cream,
flavor, and heap on the rest. Serve ice cold.
Mix thoroughly three eggs with three heaping tablespoons of
sugar. Add one pint of milk and one cup of strong coffee. Pass
through a fine strainer. Fill the cups, and put them in a low pan
with boiling water to one-half their height. Take off the froth that
may rise to the surface. Cover the pan, and let contents simmer
gently for twenty minutes. Serve cold. Mrs. Walter Donald
One box of gelatine soaked in cold water twenty minutes, one
cup of dry coffee, beat one tgg into it, pour three pints of boiling
water onto it, and steep twenty minutes, then strain onto the gelatine
and stir occasionally till cold, then add one cup of sugar. Stir it in
and strain again, pour into mould to jelly.
Custard for jelly — Take one quart of milk and let it come to a
boil, then pour in two eggs beaten well with one-half cup sugar.
Mrs. James Anderson
One pint of sugar, one pint of strong coffee, one and one-half
pints of boiling water, one-half pint cold water, one box of gelatine.
Soak gelatine two hours in the cold water. Pour the boiling water
on it. When dissolved, add the sugar and coffee, strain into moulds,
set away to harden. Serve with sugar and cream.
Pour one pint of boiling water on a little more than one-fourth
of a box gelatine. When cool, add the whites of two eggs well
beaten, one cup strong coffee, one cup sugar.
For the Custard — One and a half pints milk, one tablespoon
cornstarch, two tablespoons sugar, yolks of two eggs.
Mrs. S. Jackson
FANCY DESSERTS 79
Nice for a tart filling, and will keep in a cold place for weeks.
One pound of white sugar, one-fourth pound of butter, six eggs,
juice and grated rind of three lemons. Boil until thick as custard.
One tablespoonful cornstarch, one-half pint water, four table-
spoonfuls sugar, juice of one lemon, whites of two eggs. Dissolve
cornstarch in a little cold water, add to remainder of water when
it boils. Cook ten minutes. Remove from fire and add sugar and
lemon juice, then the whites beaten stiff. Whip all together until
it becomes white and thick. Serve with custard sauce.
Two cups bread crumbs, two cups chopped apples, one-half cup
raisins. Bake in a well buttered pudding dish, in layers, with bits
of butter and sugar on each layer. Moisten with milk, Mrs. Smart
Put into a serving dish any kind of fruit with layers of maca-
roons. Pour over one pint boiled custard. Put a meringue of the
whites of the eggs on top. Flavor custard with two tablespoons of
wine if desircid. Mrs. H. Goff
Take one quart of milk and heat it nearly boiling hot, then put
the whites of four eggs beaten to a stiff froth on the hot milk for a
few moments to cook; then with a skimmer remove the froth from
the milk; then beat the yolks of the eggs with one cup of sugar and
a pinch of salt, and stir in the milk until boiling, then cool, and
flavor with vanilla; lastly, lay the white frosting (at first prepared)
on top of the custard. Mrs. A. Lam^ont
Heat one pint of milk in double boiler. Mix one cup sugar, two
rounding tablespoonfuls of pastry flour, pinch of salt, grated rind
and piece of one large lemon, yolks of two eggs. Pour into boiling
milk and stir until it thickens. Beat the whites of two eggs very
stiff, then pour the hot cream on, stirring fast until well mixed.
Pour into glass dish and serve cold. Mrs. Paine
So FANCY DESSERTS
One-half box of gelatine, cover with cold water, let it stand
fifteen minutes, beat yolks of four eggs and one cup of sugar together,
stir in the gelatine and pour it into a cup of milk when boiled; let
it cook a little longer than custard, flavor with vanilla, let cool a
little while, then stir in the whites of the eggs beaten to a stiff froth,
pour into a mould and set on ice. Mrs. Jas. Anderson
One quart of milk, three eggs, one teacupful sugar, one-third box
of Cox's gelatine. Put the gelatine in a bowl with half a cup of cold
water, and when it has stood an hour add it to a pint and a half of
the milk. Then place the saucepan, in which it is to be cooked
(it should hold two quarts) into another of boiling water. Beat
the yolks of the eggs with the sugar and one-fourth of a teaspoonful
of salt. Beat the whites to a stiff froth. Add the half pint of cold
milk, reserved from the quart, to the yolks and sugar, and stir all
into boiling milk. Cook five minutes, stirring all the time; then add
the whites and remove from the fire. Add a teaspoonful or more of
vanilla. Pour into moulds, and place on ice to harden.
One pint of milk and a half box gelatine heated until latter is
dissolved, add yolks of three eggs, and five tablespoons of sugar.
Remove from stove and cool before stirring in the beaten whites of
eggs. Flavor, and pour in a mould. Set in a cool place. Serve with
whipped cream. A. S. Coutts
Soak four tablespoons of tapioca in hot water, enough to cover
it, for half an hour. Put it into a double boiler with one quart of
milk and one cup of sugar, and boil until transparent, which will take
about one hour. Remove from the fire to a place where it will keep
hot. but not boil, and add the beaten yolks of three eggs, and a pinch
of salt. Beat the whites of the eggs very stiff, and stir in with one
teaspoon of vanilla. Serve cold, in a deep glass dish.
Mrs. G .M. Lindsay
Whites of six eggs, beaten very stiff, one cup of confectioner's
sugar. Cook eleven prunes day before using, cut fine, and mix with
beaten eggs. Bake eight or ten minutes. Serve with whipped cream,
sweetened a little and flavored. Mrs. J. Newton Cole.
FANCY DESSERTS 8l
One level tablespoon butter, two level tablespoons flour, i level
teaspoon paprika, one cup milk, one cup grated cheese, three eggs,
white and yolk beaten separately. Melt butter in saucepan, add flour,
salt and paprika and cook one minute. Add heated milk gradually,
stirring till smooth, then add cheese and yolks. When mixture is
cool, fold in the white, beaten stiff, pour into buttered pudding dish
and bake half an hour in a moderate oven. Serve at once.
Mrs. H. Goff
Two teaspoons butter, two teaspoons flour, one cup milk, one
and one-fourth cup cheese, 3 eggs, mustard, salt, red pepper. Put
butter and flour in double boiler first, then milk; when boiling put
in cheese and when melted put in beaten yolks and then whip in
beaten whites. Let cook from 12 to 15 minutes. Mrs. Smart
Put a piece of butter into the chafing dish, when melted, add
two cups of grated cheese and stir until smooth, then add one-half
cup of milk or one-fourth cup cream, three eggs well beaten, a little
cayenne and mustard and stir until smooth, serve on toast or crackers.
Mrs. Stephen Jackson
Toast carefully thin slices of bread, with the crust removed.
While hot butter them slightly, then dip them for a moment in a
pan containing enough hot water to half cover them; they should
be only slightly moistened. Now place each slice on a separate hot
plate, sprinkle over a little salt, and pour over enough melted cheese
to cover them. Select rich, new cheese, as it is more easily melted.
It should not be melted until almost ready to serve, otherwise it will
harden. N. H. F.
ICES AND BEVERAGES
" Ah ! by my faith that bears a frosty sound."
One pint rich cream beaten stiff, one cup of strong coffee, one
cup of sugar dissolved in the coffee. Stir the coffee and sugar into
the cream (after it is whipped), being careful to have the three well
mixed. Then pack in a mould with a tight cover, putting paper over
the inside cover to prevent any water getting in. Treat same as in
making ice-cream. Let stand for three hours in cold place. Pack
in and salt very closely. This quantity fills a three-pint mould about
Make a custard of four eggs, two cups sugar, two tablespoonfuls
flour, and a quart of milk. Take from fire, add a can of condensed
milk, pint of cream, and milk enough to make a gallon. Flavor with
vanilla. Freeze. Mrs. A. Lamont
Ine juice of four lemons, four cups sugar, two quarts milk. Mix
well together and freeze, A Friend
One quart milk, one-third cup cream, three-fourths cup lemon
juice, two and three-fourths cups sugar. Scald the milk, adding the
rind of one lemon peeled thin. This gives a delicate flavor of lemon.
Strain. Mix lemon juice and sugar thoroughly. Add to milk (which
must be cold), then cream. Any signs of curdling will disappear in
One and one-half cups sugar, juice of two lemons, one quart of
milk. Vanilla, pineapple, or banana can be added for fourth ingred-
ient Freeze as ice-cream. Mrs. J. Newton Cole
The juice of three lemons, three cups sugar, two quarts milk, the
strained syrup from one pint can of raspberries. Freeze. A Friend
84 ICES AND BEFERAGES
Three quarts water, two pounds white sugar, two ounces tartaric
acid, white of one or two eggs, one lemon. Slice the lemon, pour
the boiling water on it, and the other ingredients, except whites of
eggs. These you must beat to a froth after the water is cold. Bottle.
This is at once ready for use. Put a glass or so in a tumbler full of
water, and a little baking soda, stir and drink. Mrs. John Scott
One quart of water to two quarts of juice, three lbs. light brown
sugar to the gallon. Put into a jug and let it work itself clear. Save
out a little to fill up the jug as it works over. When clear put in
bottles but do not press the corks tightly for a while. Dr. Howard
Fifteen lemons, three large oranges, three and one-half cups of
sugar, one can shredded pineapple. Let it stand over night, and
when wanted add one and one-half times as much water as syrup.
Mrs. J. Newton Cole
Fifteen lemons, three oranges, three and one-half cups of sugar,
one-half can of shredded pineapple. Mrs. Walter Rhodes
Two and one-half pounds of white sugar, three pints of water,
two ounces of tartaric acid, juice of one lemon. Stir this mixture
together and boil five minutes. Stir in one-half cup of flour, and
when cool add one-half ounce of essence of checkerberry. Add the
whites of three eggs beaten to a froth.
One tablespoonful of the mixture in a tumbler of water, with a
little soda. Mrs. Charles Clark
Sweets to the sweet.
One cup molasses, one cup sugar, one-half cup butter. Boil until
it is crisp in cold water. Mrs. D. Leslie
Boil together for twenty minutes one cup of molasses, one of
sugar, one of chocolate, and half a cup of milk. When nearly done
add some butter and flavor with vanilla. Stir a few minutes and
then pour into buttered dishes. When not quite cold mark the candy
in little squares with back of knife. Mrs. Charles Clark
One-quarter pound chocolate, one cup sugar, one-half cup water.
Melt the chocolate and boil the sugar and water five minutes.
Two cups sugar, one-half cup water. Boil together four minutes
and beat to a cream. When nearly cold, flavor to taste. Mould into
balls and dip in melted chocolate. Miss M. W. S.
Four cups sugar, one cup milk, scant one-half cup butter, one
and one-half squares chocolate. Melt butter, pour over sugar and
milk, boil for two minutes, stirring all the time, add chocolate, grated,
and boil until it hardens in cold water; add vanilla, then beat until
it starts to sugar, pour in buttered pan and continue beating until
hard. B. C. Coutts
One quart fine granulated sugar, one-half pint of milk, two-thirds
cup of butter, one-half cake of Baker's cooking chocolate. Boil hard
for nine minutes, remove from fire, add two teaspoonfuls vanilla, beat
thoroughly five minutes, pour into pan, cool, mark into squares.
N. H. Farmer
Two cups sugar, two squares of chocolate, one-half cup cream
or rich milk, one-fourth cup butter, one teaspoonful vanilla. Boil
from ten to fifteen minutes. Mrs. J. Newton Cole
MRS. PENNY'S CARAMELS
One-half cup molasses, one cup sugar, one-half cup milk, one-
half spoonful flou, one-quarter pound chocolate, butter one-half size
of an egg. Boil until hard, turn into a pan and mark in squares.
Three cups light brown sugar, one-half cup milk, piece of butter
size of a walnut, one cup chopped walnuts. Mix sugar, butter and
milk together and boil until it will harden in water, add walnuts and
beat until it starts to sugar. Pour in pans and mark into squares
when cool. A. S. Coutts
One and one-half cups sugar, one cup peanuts. Put sugar in a
saucepan and place on stove to melt. Stir constantly and when
melted pour in peanuts, chopped fine. Pour into an ungreased pan.
Miss M. W. S.
Pop a good-sized pan of corn; after picking out the bad ones,
roll them. Make a syrup by filling a spider half full of molasses with
a little butter and vinegar; when done rub into it a pinch of soda
and pour over corn. After mixing well, press into tins well buttered
and work into squares.
White of one egg, an equal quantity of cold water, enough con-
fectioner's sugar to make stiff enough to mould; flavor with vanilla.
Mould into balls, placing one-half an english walnut on each side.
N. H. Farmer
" Every white will have its black and every gweet its sour."
— Percy'' s Reliqunes
Eighteen large ripe tomatoes, three green peppers, two small
onions, two tablespoonfuls sugar, one tablespoonful salt, two cups
vinegar. Chop peppers and onions. Boil one hour.
Eighteen ripe tomatoes, one onion, two green peppers chopped
fine, one and one-half cups sugar, one and one-half cups vinegar, two
teaspoonfuls salt, one teaspoonful clove, one teaspoonful cinnamon.
Mrs. J. Newton Cole
Nine large ripe tomatoes skinned and chopped fine, two peppers,
seeds taken out, two onions chopped fine, one tablespoonful salt, two
cups strong vinegar, one teaspoonful ginger, one teaspoonful cloves,
one teaspoonful allspice. Stew until quite thick. Mrs. Thos. Peters
GRANDMA GOULD'S PICCALILLI
One peck green tomatoes sliced, sprinkle over them one teacup-
ful of salt and let stand over night. In the morning drain off the
liquid and rinse in cold water. Chop, and boil in vinegar about
fifteen minutes. Drain off the vinegar, put them in new vinegar with
a teaspoonful cinnamon, allspice and clove, three pounds brown
sugar, peppers to taste, and let come to a boil.
GRAPE DINNER SAUCE
Separate the pulp from the skins and boil each separately and
strain seeds from the pulp. Weigh skins and pulp together, and to
eight pounds add three pounds of sugar, two-thirds pint vinegar, two
tablespoonfuls of cinnamon, two of clove. Boil all together.
N. H. F.
SWEET PEAR PICKLE
Eight pounds fruit, two pounds sugar, one quart vinegar. Cook
the pears in a little water until tender. Then boil sugar, water, and
vinegar; add fruit after putting in two cloves in each pear. Boil one-
half hour. A Friend
92 PICKLES, PRESERVES, ETC.
One quart each of small, whole cucumbers, large cucumbers
sliced, and small button onions, one large cauliflower divided into
flowerets, anid four green peppers cut fine. Make a brine of four
quarts of water and one pint of salt, pour it over the mixture of
vegetables, and let it soak twenty-four hours. Heat just enough to
scald it, and turn into a colander to drain. Mix one cup of flour,
six tablespoonfuls of ground mustard, and one tablespoonful of
tumeric with enough cold vinegar to make a smooth paste, then add
one cup of sugar, and sufficient vinegar to make two quarts in all.
Boil this mixture until it thickens and is smooth, stirring all the
time, then add the vegetables, and cook until well heated through.
Mrs. A. Lamont
Two cauliflowers cut up, one pint of small onions, three medium
red peppers. Dissolve one-half pint salt in water, to cover the
vegetables; let stand over night. In the morning drain. Heat two
quarts vinegar with four tablespoons of mustard until it boils, add
the vegetables, and boil fifteen minutes, or until a fork can be thrust
into the cauliflower. Mrs. Geo. D. Lawson
Select ripe, but not soft, peaches, and pare them. To one-half
peck allow three pounds of sugar, and one pint of vinegar. Boil the
sugar and vinegar twenty minutes, put the peaches in the boiling
liquid and boil until tender. Flavor with stick cinnamon and whole
cloves, which should be put into small cloth bags. N. H. Farmer
Three pints green tomatoes, three pints ripe tomatoes, one cab-
bage, one quart onions, three red peppers, three bunches celery, one-
half horseradish root grated. Chop fine these ingredients, and add
half a pint of salt. Let stand over night. Drain in the morning, and
add three pints of vinegar, one pint of sugar, one-half teaspoonful
cmnamon, one-half teaspoonful clove, one-half cup mustard seed.
Boil ten minutes. Mrs. G. M. Lindsay
GREEN TOMATO PRESERVE
Six pounds of tomatoes, four pounds of sugar, five lemons. Cook
six hours. Mrs. Thomas Peters
PICKLES, PRESERVES, ETC. 93
Slice one peck of green tomatoes, four peppers, and four onions.
Cover with one cupful of salt, and let stand over night. In the morn-
ing, pour off all the water, and add about two quarts of vinegar, two
pounds of brown sugar, two tablespoonfuls each of ground cloves,
cinnamon and allspice. The pickle is much better if the spice is put
in bags. Let the whole cook very slowly until the tomato is soft,
which takes several hours. Mrs. J. N. Cole
CANDIED ORANGE PEEL
Soak the peel in salted water twenty-four hours. Drain and put
on to boil in cold water; change the water once, and boil till tender.
To the peel of six oranges add one pound sugar and a very little
water. Let it boil until the peel has absorbed it all. Spread in a
slightly buttered platter, sprinkle dry sugar over, and stir several
times as it dries. Miss A. S. Dundas
Five pounds citron, five pounds sugar, one pound raisins, one
ounce whole cassia, one ounce whole cloves, one lemon. Boil the
citron in water until tender. Then put on the sugar, raisins, cassia,
cloves, and lemon on the stove. When it boils put in the citron.
Cook very slowly about two hours. A Friend
Cherries may be stoned or not. To each pound of cherries allow
one-third of a pound of sugar. Put the sugar in the kettle with half-
pint of water to three pounds of sugar; when dissolved add cherries
and boil three minutes. Then put them in jars.
Mrs. Henry A. Russell
Chop common cabbage fine, place in dish. Serve with it a dress-
ing made in the following way: Two eggs, teaspoonful mustard, one
of salt, pinch of pepper, large tablespoonful butter, and one-half cup
of sugar. Cook until it thickens. Mrs. J. N. C.
ORANGE AND APPLE JELLY
Four pounds bitter oranges, three pounds sweet oranges, two
pounds apples. Wash oranges and apples well, cut in quarters, and
put in preserving pan, well covered with filtered water. Boil for one
and a half hours, then strain through jelly cloth. Measure juice into
clean preserving kettle. Allow one pound lump sugar to one pint
juice; boil till it jellies. Mrs. G. A. C.
94 PICKLES, PRESERVES, ETC.
One dozen large naval oranges. Cut in halves and scoup out the
juice. Boil the peels two or three hours in plenty of water until you
can run a broom corn through them. Drain, and when cool enough
to handle, scrape out all the white, leaving only the yellow outside.
Cut into straws. Weigh the pulp free from membrane, and add an
equal weight of sugar. Boil pulp, sugar and straws for two hours,
and then turn into glasses. It makes six one-half pint jelly tumblers.
Mrs. A. Lamont
Seven pounds hard pears (after paring) cut in small slices, five
pounds white sugar, six lemons, half of them sliced and half squeezed,
one ounce of whole ginger boiled in water till soft, then chopped
fine, or, one ounce of preserved ginger chopped. Cook all day on
back of the stove.
Pare the fruit and chop. Weigh the fruit and put in a pan with
half as many pounds of sugar as of fruit. Let it stand all night. In
the morning put it on the fire and boil rapidly for one minute only.
Then put in jars. Mrs. Henry A. Russell
For each pound of fruit add one pound of sugar. Mash the fruit
in the kettle. Boil hard fifteen minutes, then add the sugar and boil
five minutes. Mrs. Henry A. Russell
Six pounds rhubarb, five pounds brown sugar, three lemons, and
one pound of figs. Chop the rhubarb quite fine, and add the sugar.
Let stand until sugar is dissolved, then add the lemons, sliced thin,
and chopped figs, and cook very slowly until the mixture thickens
like jam. This does not need to be sealed. Mrs. J. N. C.
Seven pounds currants, three pounds sugar, one-half quart vine-
gar, three small teaspoons clove, three small teaspoons cinnamon.
Simmer two hours together, the fruit, sugar, and vinegar, putting
the spice in a few minutes before canning. This quantity makes
three jars. A Friend
Five pounds of currants, four pounds of sugar, one pint of
vinegar, two tablespoonfuls of cassia, two of cloves. Boil two hours.
DEC 1 1913
COUGH MEDICINE (NO. i)
One quart of water, one cup raisins, one ounce of flaxseed, one
ounce of stick licorice broken down to one pint, after sweetening to
taste. Then add the juice of one lemon. One teaspoonful every hour.
COUGH MEDICINE (NO. II)
One ounce thoroughwort, flaxseed, licorice and slippery elm
steeped in one and one-half pints of water one or two hours, then
sweeten with loaf sugar. Keep tight in a bottle.
One teaspoonful borax, one teaspoonful salt, one cup boiling
water. Mrs. Thomas Peters
One pint of alcohol, one ounce oil of lemon. Get at your drug-
RECIPE FOR PUTTING DOWN EGGS
One pint salt, one pint aslack lime, two gallons cold water. Let
stand twenty-four hours and stir often.
SORE THROAT GARGLE
One teaspoonful of soda, one teaspoonful of borax, a little potash
dissolved in one-half or one-third cup of water. Use the whole as
a gargle, the same quantity three times a day.