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Full text of "Tried and true cook book;"

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TRIED AND TRUE 

COOK BOOK 



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 
ANDOVER, MASS. 



£.54 



A TABLE OF WEIGHTS AND MEASURES FOR 
HOUSEKEEPERS 



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 



©C!.A35850^ 



Time required for cooking the following 
meats and vegetables 



" Remember salt can be added but never taken away." 

— Booth 

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. 



CONTENTS 





page 




PAGE 


Soups — 




Doughnuts 


50 


Tomato . 


• 5 


Fillings 


SI 


Potato 


. 6-7 


Frostings 


52 


Chowders 


. 8-9 


Cookies 


54 


Meats. Etc. — 




Puddings, Etc. — 




Meat Loaf 


. II 


Chocolate 


59 


Fricasseed Chicken 


. 12 


English Plum . 


60 


Ham 


• 13 


Fruit 


60 


Fish 


• 14 


Sauces 
Pies, Pastry — 


64 


Vegetables . 


. 17 


Paste 


67 


Salads — 




Apple 


67 


Salad Dressings 


. 21 


Cream 


68 






Cranberry 


68 


Breads, Etc. — 




Lemon 


69 


Wheat Bread . 


• 25 


Mock Cherry . 


69 


Brown Bread . 


. 26 


Mince 


70 


Buns 


. 27 


Fillings 


71 


Corn Cakes 


. 27 


Pattie Casings 


. 72 


Muffins . 


. 28 


Cream Cakes 


• 72 


Rolls 


. 29 


Scotch Short Bread 


74 


Eggs .... 


• 33 


Scotch Scones 
English Mince Meat 


• 74 

74 


Cake, Cookies, Etc. — 




Desserts 


77 


Angel 


' 36 


Ices and Beverages . 


83 


Chocolate 


• 37 
. 41 




Fruit 


Confectionery . 


87 


Nut . 


. 44 


Pickles and Preserves 


91 


Sponge . 


. 48 


Miscellaneous 


96 



SOUPS 



Who pepper'd the highest, was surest to please." 

— Goldsmith. 



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. 

TOMATO SOUP 

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 

TOMATO SOUP 

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 
hot oven. 

TOMATO SOUP 

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. 



6 SOUPS 

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. 

VEGETABLE SOUP 

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. 

VEGETABLE SOUP 

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 

CORN SOUP 

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. 



SOUPS 7 

CORN SOUP 

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. 

CLAM CHOWDER 

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. 

OYSTER CHOWDER 

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. 

CORN CHOWDER 

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. • 



FISH CHOWDER 

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 
crackers. 

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. 

BEEF SOUP 

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 
or more. 

FISH CHOWDER 

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.. 

LOBSTER CHOWDER 

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 



SOUPS 9 

CORN SOUP 

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. 

FISH CHOWDER 

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." 

— Shakespeare 

" Master, I marvel how the fishes live in the sea ? " 

" Why, as men do aland ; the great ones eat up the little ones." 

—Shalcesjjeare 



FRICASEED PORK 

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 

STUFFED PORK 

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 

MEAT LOAF 

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 

BEEFSTEAK PIE 

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. 

BEEF LOAF 

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. 

MEAT BALLS 

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. 

BEEFSTEAK PIE 

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 
until brown. 

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 
bake. 

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 

VEAL LOAF 

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. 

CREAMED CHICKEN 

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. 

FRICASEED CHICKEN 

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. 

HAM TOAST 

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. 

SMOTHERED HAM 

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. 

VEAL CROQUETTES 

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 
croquette. 

BEEF LOAF 

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 

HAM CROQUETTES 

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. 



FISH BALLS 



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. 

FISH CUSTARD 

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. 

ESCALLOPED OYSTERS 

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. 

ESCALLOPED OYSTERS 

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. 

BAKED FISH 

Put fish in pan, butter the fish, and put in milk enough to bake 
brown. A Friend 



MEATS, FISH, ETC. 15 

ESCALLOPED HALIBUT 

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 

FISH 

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 



VEGETABLES 



Better is a dinner of herbs where love is, than a stalled ox and hatred therewith." 

— Proverbs 



SCALLOPED TOMATOES 

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. 

MACARONI CROQUETTES 

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 

ESCALLOPED ONIONS 

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 

MASHED POTATO 

Mix with one egg beaten, roll in a little ball, and fry in butter. 

A Friend 
CREAMED POTATOES 

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. 

POTATO CROQUETTES 

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. 



l8 VEGETABLES 

ESCALLOPED POTATOES 

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. 

KENTUCKY POTATOES 

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. 

POTATO BALLS 

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. 

POTATO PUFF 

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 

SPINACH 

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 



VEGETABLES Ip 

CRANBERRIES 

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 



SALADS 



A curious compound, neither sweet nor sour, with a flavor all its own." 

—Anon. 



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 

SALAD DRESSING 

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 

SALAD DRESSING 

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 

SALAD DRESSING 

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 



22 SALADS 

WALDORF SALAD 

Two bunches celery chopped fine, ;six large apples, one-half 
pound salted almonds, pepper and salt to taste, mayonaise dressing. 

Madame Higgins 

CHICKEN SALAD 

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 

SALAD DRESSING 

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 
CABBAGE SALAD 

A good relish is made by pouring salad dressing over half a 
cabbage which has been chopped very fine. 

SALAD DRESSING 

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 

OATMEAL BREAD 

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 

BREAD RUSKS 

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 

BREAKFAST GEMS 

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. 

Miss Sears 



26 BREAD, ROLLS, ETC. 

BREAKFAST GEMS 

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 

BROWN BREAD 

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 

BROWN BREAD 

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 

BROWN BREAD 

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 
BROWN BREAD 

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 
BROWN BREAD 

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 

BROWN BREAD 

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 

BUNS 

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^ 

BUNS 

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 

CORN CAKE 

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 

CORN OYSTERS 

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 

CORN FRITTERS 

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 

RICE CAKES 

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 

POPOVERS 

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. 

MUFFINS 

Two cups flour, one egg, three teaspoons of baking powder, two 
tablespoons melted butter, a little salt. Mrs. D. Leslie 

MUFFINS 

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 

RYE MUFFINS 

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 

POPOVERS 

Two eggs, two cups flour, two cups milk, one-half teaspoon baking 
powder, a little salt. Mrs. D. Leslie 

PANCAKES 

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. 

CINNAMON BISCUIT 

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 

SWEDISH BISCUIT 

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 

BERRY BISCUIT 

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 

CHRISTMAS BREAD 

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 
six loaves. 

COFFEEROLLS 

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. 

MOTHER'S ROLLS 

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 

OATMEAL BREAD 

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. 

SALLY LUNDS 

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 

CHEESE STICKS 

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 

FRENCH RUSKS 

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. 

Elizabeth Gordon 



EGGS 



The vulgar boil, the learned roast an egg." 
—Pope 



CURRIED EGGS 

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. 

OMELET 

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. 

OMELET 

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 

OMELET 

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 



34 EGGS 

OMELET 

Two eggs, two tablespoonfuls milk, a little salt and pepper. Beat 
the whites and yolks separately. Mrs. D. Leslie 

OMELET 

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." 

— Anon 



ANGEL CAKE 

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. 

ANGEL CAKE 

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 

CHOCOLATE CAKE 

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 

CHOCOLATE CAKE 

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. 

CHOCOLATE CAKE 

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. 

CHOCOLATE CAKE 

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 

CHOCOLATE CAKE 

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. 

CHOCOLATE CAKE 

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. 

CHOCOLATE CAKE 

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. 

Mrs. Anderson 

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 

CONCORD CAKE 

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 

CUP CAKE 

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 

CURRANT CAKE 

One and one-half cups sugar, one-half cup butter, one cup milk, 
one cup currants, two eggs, two teaspoons baking powder. 

Mrs. Stiles 
DROP CAKES 

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 

DEVIL CAKE 

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. 

EGOLESS CAKE 

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 
hands. 

FIG CAKE 

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 

FEATHER CAKE 

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 

FRUIT CAKE 

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. 

FRUIT CAKE 

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 

GINGERBREAD 

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 

GINGERBREAD 

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 
spice. 



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 

SUGAR GINGERBREAD 

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 

HARRISON CAKE 

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. 

JELLY CAKE 

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 

LAYER CAKE 

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 

LIGHT CAKE 

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. 

LIGHTNING CAKE 

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. 

MANCHESTER CAKE 

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. 
MARBLE CAKE 

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 

MORSE CAKE 

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 

MOTHER CAKE 

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 

NUT CAKE 

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 

NUT CAKE 

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 

NUT CAKE 

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 

ORANGE CAKE 

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 

POUND CAKE 

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. 

A Friend 

SILVER CAKE 

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. 

RIBBON CAKE 

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 
of it. 

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 

SPONGE CAKE 

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. 

SPONGE CAKE 

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 

SPONGE CAKE 

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 

SPONGE CAKE 

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 

SPONGE CAKE 

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 
small liDaf. 

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. 

Mrs. Lawson 

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. 

SPONGE DROPS 

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 

SCRIPTURE CAKE 

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 

TAYLOR CAKE 

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 

TUMBLER CAKE 

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. 

A Friend 

SPICE CAKE 

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 
eaten warm. 

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 

WHITE CAKE 

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. 

Mrs. Stiles 

DOUGHNUTS 

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. 

DOUGHNUTS 

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. 

DOUGHNUTS 

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 

DOUGHNUTS 

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 

DOUGHNUTS 

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 

GOOD DOUGHNUTS 

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 

RAISED DOUGHNUTS 

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. 

BRAMBLES, FILLING 

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 

MOCHA FILLING 

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. 

Mrs. Whittemore 

MOCHA FILLING 

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 

WALNUT FILLING 

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 

EROSTING 

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. 

CARAMEL EROSTING 

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 
chocolate. 

CHOCOLATE FROSTING 

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 

MOCHA FROSTING 

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 

MOCHA FROSTING 

One cup confectioners' sugar, butter size of walnut, two tea- 
spoons cocoa, one teaspoon vanilla, two tablespoons hot coffee, 

Mrs. Paine 
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 

APPLE FROSTING 

White of one egg, two-thirds cup sugar, beaten stiff. Grate an 
apple and beat together. Mrs. H. A. Russell 

FROSTING 

One cup confectioners' sugar, three dessertspoonfuls of milk. 
Flavoring to isuit. No cooking. Mrs. H. A. Russell 

RAISIN FROSTING 

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. 

FROSTING 

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 



GERMAN COOKIES 



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 

SUGAR COOKIES 

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. 

VINEGAR COOKIES 

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 

MOLASSES COOKIES 

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 

MOLASSES COOKIES 

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 

PEANUT COOKIES 

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 

COOKIES 

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 

HERMITS 

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 

GINGER SNAPS 

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 " 



CHOCOLATE PUDDING 

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 

CHOCOLATE PUDDING 

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 
of vanilla. 

DUMPLINGS 

One pint pastry flour, one teaspoon cream tartar, one-half tea- 
spoon soda, one scant cup milk. Maidam Higgins 

PLUM DUFF 

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 
FRUIT PUDDING 

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 

BANANA PUDDING 

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. 

BANANA PUDDING 

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 

INDIAN PUDDING 

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 

FIG PUDDING 

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 

ORANGE PUDDING 

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 

ORANGE PUDDING 

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. 

Mrs. ;Mason 

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. 

CERALINE PUDDING 

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 
vanilla. 

QUEEN PUDDING 

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. 

RICE PUDDING 

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. 

SNOW PUDDING 

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. 

WEDDING PUDDING 

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. 

PUDDING SAUCE 

One egg beaten, one cup sugar. Beat in three tablespoonfuls 
boiling water. Vanilla. Beat twenty minutes. 

FOAM SAUCE 

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. 

LEMON SAUCE 

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 

FOAMY SAUCE 

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. 

WHITE SAUCE 

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." 

—Shakespeare 

PLAIN PASTE 

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. 

CREAM PASTE 

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. 

APPLE PIE 

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. 

CREAM PIE 

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 

CREAM PIE 

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 

CREAM PIE 

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 

CRANBERRY PIE 

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 

CRANBERRY PIE 

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 

CRANBERRY PIE 

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 

LEMON PIE 

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 

LEMON PIE 

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. 

Mrs. Stiles 
LEMON PIE 

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 

LEMON PIE 

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 

MINCE PIE 

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. 
ORANGE PIE 

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. 
RAISIN PIE 

One cup chopped raisins, one pound sugar, one egg. one lemon, 
three tablespoons cold water. Mrs. W. B. Holt 



PIES, PASTRY, ETC. 71 

RHUBARB PIE 

Three cups chopped rhubarb, one cup chopped raisins, two cups 
sugar, two tablespoonfuls flour, little nutmeg. This makes two pies. 

Mrs. H. A. Russell 

SQUASH PIE 

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 

TRANSPARENT PIE 

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. 

Mrs. Baldwin 

WASHINGTON PIE 

One cup sugar, one and one half cups pastry flour, two eggs, 
four tablespoons milk, one teaspoon cream of tartar, one-half tea- 
spoon soda. 

BRAMBLES 

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 

CREAM FILLING 

One pint of milk, one egg, two thirds cup sugar, two tablespoon- 
fuls of flour, salt. Boil until it thickens. Vanilla flavoring. 

Mrs. Paine 



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. 

FRUIT JUMBLES 

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 

CREAM CAKES 

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. 

CREAM CAKES 

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. 

CREAM CAKES 

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 



CREAM CAKES 



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. 

SCOTCH SCONES 

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 
hot. 

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 



FANCY DESSERTS 



" Such dainties to them, their health it might hurt ; 
It's like sending them ruffles when wanting a shirt." 

— Goldsmth 



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 
APPLE FRITTERS 

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 
lemon. 

APPLE TAPIOCA 

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 

BOILED CUSTARD 

One quart milk scalded, two eggs, one tablespoonful cornstarch, 
one cup sugar, and one teaspoonful vanilla. Mrs. H. Russell 

CHOCOLATE BLANC-MANGE 

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 

CHOCOLATE WHIPS 

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. 

COFFEE CUSTARD 

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 

COFFEE JELLY 

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 

COFFEE JELLY 

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. 

COFFEE JELLY 

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 

LEMON BUTTER 

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. 

CORNSTARCH SNOW 

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. 

ESCALLOPED APPLE 

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 

ESCALLOPED FRUIT 

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 

FLOATING ISLAND 

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 

LEMON CREAM 

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 

RUSSIAN CREAM 

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 

SPANISH CREAM 

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. 

SPANISH CREAM 

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 

TAPIOCA CREAM 

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 

PRUNE WHIP 

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 

CHEESE SOUFFLE 

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 

CHEESE SOUFFLE 

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 

WELSH RAREBIT 

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 

WELSH RAREBIT 

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." 

— Shakespeare 

CAFE PARFAIT 

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 
three-quarters full. 

ICE CREAM 

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 

LEMON SHERBET 

Ine juice of four lemons, four cups sugar, two quarts milk. Mix 
well together and freeze, A Friend 

MILK SHERBET 

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 
freezing. 

MILK SHERBET 

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 

RASPBERRY SHERBET 

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 

BOSTON CREAM 

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 

ELDERBERRY WINE 

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 

FRUIT PUNCH 

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 
FRUIT PUNCH 

Fifteen lemons, three oranges, three and one-half cups of sugar, 
one-half can of shredded pineapple. Mrs. Walter Rhodes 

MEAD 

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 



CONFECTIONERY 



Sweets to the sweet. 



BUTTER SCOTCH 

One cup molasses, one cup sugar, one-half cup butter. Boil until 
it is crisp in cold water. Mrs. D. Leslie 

CHOCOLATE CARAAIELS 

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 

CHOCOLATE CREAMS 

One-quarter pound chocolate, one cup sugar, one-half cup water. 
Melt the chocolate and boil the sugar and water five minutes. 

CHOCOLATE CREAMS 

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. 

FUDGE 

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 

FUDGE^ 

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 



88 CONFECTIONERY 

FUDGE 

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. 

PANOCHA 

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 

PEANUT BRITTLE 

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. 
POPCORN CAKES 

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. 

CREAM WALNUTS 

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 



PICKLES, Etc. 



" Every white will have its black and every gweet its sour." 

— Percy'' s Reliqunes 



CHILLI SAUCE 

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. 

CHILLI SAUCE 

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 
CHILLI SAUCE 

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. 

MUSTARD PICKLE 

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 

PICKLED CAULIFLOWER 

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 

PICKLED PEACHES 

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 

POTTSFIELD PICKLES 

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 

SWEET PICKLE 

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 

CITRON PRESERVE 

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 

CHERRY SAUCE 

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 

COLD SLAW 

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. 

ORANGE MARMALADE 

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 
PEAR CHIPS 

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. 

PINEAPPLE PRESERVE 

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 

RASPBERRY JAM 

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 

RHUBARB JAM 

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. 

SPICED CURRANTS 

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 

SPICED CURRANTS 

Five pounds of currants, four pounds of sugar, one pint of 
vinegar, two tablespoonfuls of cassia, two of cloves. Boil two hours. 

F. 



DEC 1 1913 



MISCELLANEOUS 



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. 

EYE WASH 

One teaspoonful borax, one teaspoonful salt, one cup boiling 
water. Mrs. Thomas Peters 

LEMON EXTRACT 

One pint of alcohol, one ounce oil of lemon. Get at your drug- 
gist's. 

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.