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Web-Foot Cook Book. 

" Thd' ive eat little flesh and drink no wine, 
Yet, lefs be merry; we'll have tea and toast, 
Custards for sujyper, and endless host 
Of sandwiches and jellies and mince pies. 
And other such lady-like luxniries." — Shelly. 



^ MAR /r M ^^ 


W. B. AYER & CO 

a8oousct'let» anb Stationcu, 


Copyright 1885. W. B. Ayer & Co. 




i^Q^E have no apologies to make for presenting this book to 
^^ the puhlic, believing as tve do, that it contains much that 
will make it valuable in every household, and will serve as a 
practical guide to young house-keepers. 

fHESE recipes have been gathered together by members of 
the San Grael Society of the First Presbyterian Church, 
and have all been tried by the ladies contributing. 

eWT'UCH labor has been spent upon it, still, ive do not main- 
^^tain that it is perfect in every loay. From those loho may 
use it, we would respectfully invite criticism, promising to in- 
corporate in future editions, all that will serve to make this 
book of permanent value. 



Bevebages — 

Ale, Ginger 197 

Beer, Cream No 1 195 

"2 196 

" Ginger No 1 195 

" " "2 196 

" "3 197 

" Root 199 

" Spring 196 

Bitters. Spring 198 

Blackberry Cordial 198 

Black Currant Cordial. .. 199 

Claret, Mulled 197 

Coffee 198 

Cooling Drink 200 

Cordial, Blaok Currant. . 199 

Drink, Refreshing 196 

Lemonade 200 

Pine-apple Pop 197 

Raspberry Vinegar 199 

Tea 198 

Wine, Whey 195 

Bkead, Biscuit, Etc. — 

Biscuit, No. 1 159 

No. 2 163 

Maryland 161 

Bread, Boston Brown . . . 161 

Brown, No. 1 165 

No. 2 166 

No. 3 168 

Graham 162 

'■ Home-made 158 

Light 160 

Milk 162 

Salt Rising 159 

Breakfast PufTs 168 

Buckwheat Cakes 158 

Buns..., 168 

Cinnamon Rusks 165 

Corn Bread, Southern . . . 167 

" Cake 165 

" Meal Pone 158 

. " Muffins 162 

Farina Pancakes 167 

Flannel Cakes 166 

Fruit Crackers 163 

Gem " 163 

Graham " 164 

" Gems 160 

Griddle Cakes, Wheat 

Flour 167 

Hin's Yeast 167 

Muffins 162 

Rice 161 

Oat Meal Cakes 166 

Pancakes 165 

Sour Milk 159 

" Farina 167 

Parker House Rolls 164 

Pop Overs 164 

Potato Yeast 157 

Rice Muffins 161 

Rusks 163 

Sallv Lunn 169 

Soft' Waffles 157 

Sour Milk Pancakes 159 

Toast 167 

Waffles, No. 1 158 

No. 2 168 

Soft 157 

Wheat Flour Griddle 

Cakes 167 

Cake — 

Almond 128 

Custard 149 

" Sponge 146 

Ambrosia 151 

Angels 155 

Apple, Herbert's 137 

Aunt Dorcas' 150 

Banana 125 

Boiled Icing 141 

Boston Cream 133 

Bread Cake 145 

Cheap Cottage 129 

Chocolate, No. 1 155 

No. 2 148 

'* and Almond. . . 154 

" and Cream 130 

Cinnamon 127 

Citron 145 

Clay 135 

Cocoanut 140 

Pound 134 

Coffee 145 

Cookies, No. 1 135 

" No. 2 136 

" No. 3 145 

" No. 4 145 


Cookies, Ginger 147 

Hermits 148 

" Mrs. Kinsay^s 

sugar 140 

Cookies, Mrs. Fisbel's. . . 148 
" Moravian Christ- 
mas 136 

Cornstarch 151 

Cream, No. 1 129 

No. 2....- 129 

No. 3 129 

No, 4 138 

Boston 133 

Crullers, No. 1 136 

No. 2 152 

Delicate cake. No. 1 . . . . 145 

No. 2.... 151 

No. 3.... 154 

Dolly Varden— White... 124 

Dark.... 124 

Doughnuts, Raised 144 

No. 1 152 

No. 2 154 

Dried Apple Fruit 141 

Election 135 

Feather Sauce 147 

Fig, No. 1 141 

" No. 2 146 

Fried 144 

Fruit 150 

" Mother's 146 

General Directions 123 

Gingerbread Soft 133 

Ginger Cookies 147 

" Crackers, No. 1 . . 144 
No. 2. . 144 

Snaps, No. 1 136 

No. 2 136 

No. 3 137 

Savier... 156 

Gold Cake 126 

Hermit Cookies 148 

Hickory Nut 135 

Imperial 125 

Ice Cream 127 

Jelly Cake 130 

Jumbles 143 

Lady's Cake 142 

Lemon " 124 

Filling 137 

Marble— Dark Part 126 

White " 126 

New Year's.... 142 

Molasses, No. 1 144 

No. 2 149 

New England 153 

New York 139 


Nice Plain 149 

Nut, No. 1 134 

" No. 2 143 

" No. 3 150 

One Egg 135 

Orange, No. 1 128 

- " No. 2 131 

Plum Temperance 124 

Pound..., 140 

" Cocoanut 133 

" White 153 

Queen of Cake 131 

Round Lily 152 

Scotch, No. 1 149 

No. 2 151 

Silver 125 

Snow 127 

Snowballs 139 

Spanish Buns 138 

Sponge, No. 1 138 

No. 2 153 

" with Brown Sugar 126 

Strawberry 1.55 

Temperance Plum 124 

Vanilla Wafers 139 

Walnut, No. 1 148 

No. 2 152 

Watermelon 143 

Wedding 150 

White Pound 153 

Camping — 

Bacon 208 

Beans 204 

Birds 208 

" To cook 204 

Bread 201 

Coffee 202 

Coup BouUion of Trout. 205 

Duck, to roast 203 

Fish, to cook 204 

Ham 208 

Meat 204 

" of Large Game, to 

jerk 205 

Potatoes to roast 203 

Tea 202 

Trout, Coup Bouillon of. 205 

" Shingled 206 

" and Small Fish... 207 

" to cook 204 

Venison 208 

to roast 208 

Candies — 

Butter Scotch 191 

Candy 192 

" Delicious 192 

Chocolate Caromels 190 

Chocolate Caromels No. 2 192 

Cream Candy 193 

Crystallized Pop-Corn or 

Nuts 191 

Everton Taify 191 

French Candy 190 

Molasses " 190 

Nut " 194 

Peanut " 191 

Ribbon " 194 

Sugar " 190 

White Sugar Candy 192 

Desseet — 

Almond Cup Pudding. . . 110 

American Cream 90 

Angel's Food 93 

Apple Dumplings Baked 87 

" Pudding 100 

'* Sweet 80 

" Roll 87 

" Snow 89 

Arrowroot Pudding 94 

Batter Pudding, No. 1 . . . 95 

No. 2... 101 

Beautiful Dessert, No. 1 . 82 

No. 2. 104 

Blanc Mange 100 

" " Coc o a n u t 

and Chocolate 89 

Blanc Mange How to 

Serve 87 

Bread Plum Pudding. ... 85 

Brown Betty 109 

Carrot Pudding 108 

Charlotte Russe, No. 1. . . 97 
No. 2... 100 
No. 3... 105 

Chocolate Cream 92 

" Pudding, No. 1 86 
No. 2 102 
No. 3 111 

Christmas Pudding 108 

Cocoanut and Chocolate 

Blanc Mange 89 

Cocoanut and Chocolate 

Blanc Mange Pudding 82 
Cocoanut and Rice Pudd- 
ing 93 

Coffee Cream 86 

" Custard 107 

Corn Pudding 106 

" Green 80 

Cornmeal Pudding 92 

" Baked 97 

Cottage Pudding. No. 1 . . 94 

No. 2.. 94 

No. 3.. 107 


Cracker Pudding, No. 1 . . 103 
No. 2.. 105 
Cracker and Fruit Pud- 
ding 105 

Cream Pie 92 

Custard, Very old Recipe 83 

Delicate Pudding 84 

Delicate Pudding, Cust- 
ard for 84 

Dehghtful Pudding 95 

Diplomatic Pudding 110 

Dish of Fruit 89 

Farina 107 

Fig Pudding 82 

Fritters, No. 1 98 

No. 2 98 

Fruit Padding 98 

Plain 109 

Gingerbread Pudding. . . 79 

Gipsey Cake 81 

Graham Pudding, No. 1 . 81 
No. 2. 84 
No. 3. 102 

Hingham Pudding 105 

High Church Pudding. . 95 
Indian Pudding, Boiled . 85 

Jelly " 97 

Kiss " 97 

Manioca " 86 

Moonshine 103 

Mystery Pudding 108 

Nellie and Willie's Favor- 
ite 99 

Orange Piidding 96 

Peach " 80 

Plum Pudding, No. 1 79 

No. 2.... 81 

No. 3.... 91 

*' " Temperance 102 

Poor Man's Pudding 87 

Potato Pudding 83 

" Sweet No. 1 96 
" No. 2 106 

Pudding, No. 1 80 

No. 2 95 

Quick Dessert 106 

Rice Pudding 93 

Roly Poly 88 

Snow Cream 91 

Snow Pudding 103 

Sponge Pudding 86 

Strawberry Short cake 

No. 1 90 

Strawberry Short cake 

No. 2 90 

Strawberry Tapioca 109 

Suet Pudding, No. 1 94 




" " No. 2 100 

Syllabub, No. 1 83 

No. 2 84 

Tapioca Cream, No. 1 79 

No. 2 ... . 109 

" Strawberry 109 

Tipsey Charlotte 88 

Tyler Pudding 97 

Velvet " 101 

Washington Pie 91 

Wis Pudding 99 


Baked Codfish 16 

Fish 19 

Salt Salmon 11 

" Sturgeon 21 

Boiled Codfish 14 

" Fish 18 

Clam Chowder No. 1. . . . 12 

No. 2 ... . 13 

Codfish Fritters 18 

Crabs 21 

" Deviled 22 

" for lunch 19 

" Scalloped 19 

" Stewed 14 

Fish Balls 13 

" Chowder 18 

" in the dish 12 

Flounders a la Sole 15 

General Directions 11 

Lobster 17 

Minced Codfish 20 

Oysters, Baked ^ 13 

" Escaloped 12 

" Fried 19 

Oyster Fritters ] 7 

" Maccaroni 15 

" On Toast 17 

Patties 14 

" Pie 17 

Oysters Pickled 17 

" Scalloped 20 

" Small Olympia, 

to fry 22 

Salt Codfish (Shaker 

style) 21 

Sardines on Toast 17 

Scalloped Salmon 16 

Spiced Salmon 16 

Sole 15 

Sweet and Sour Fish 13 

Jellies and Ice Creams— 

Bisque Ice Cream 188 

Crab-apple 184 

Currant Ice 185 

Currant Jelly 187 


General Directions 184 

Ice Cream 186 

Lemon Jelly 187 

Lemon Ice 185 

Orange Ice 185 

Orange Jelly 187 

Pine-apple Jelly 186 

Port Wine Jelly l87 

Quince Cheese 185 

Sugared Currants 189 

Vanilla Ice Cream 185 

Wine Jelly 186 

Water Ice 185 

Meat and Fish Sauces — 

Drawn Butter 15 

Dressing for Fish or Meat 28 

Egg Sauce 42 

Sauce Hollandaise 23 

" for Lo b s t e r or 

Chicken 46 

Sauce for Salt Fish 16 

Sardellen Sauce 44 

Meat, Game, Etc. — 

Beef, Curried 29 

" Loaf 44 

" Roast 24 

Boeuf a la mode 37 

Beef Steak 28 

" Pie 39 

" Eolled 40 

Calves' Brains 41 

Chicken Curried 40 

Fonduof 39 

Fried No. 1. 30 

" No. 2 30 

Fritters 27 

" How to Fry 34 

Pressed 33 

Roast 31 

Saute 25 

" Scalloped 25 

To Steam 34 

Cold Meat Fritters 47 

Crumb Pies 25 

Duck Fricasseed 31 

" Salmi 46 

" To Roast 24 

Good Breakfast Dish. .. . 31 

Ham Croquettes 26 

" Deviled 27 

" On Toast 27 

" To Boil, No. 1 26 

" " " No. 2 26 

" " " No. 3 46 

Hock 43 

Italian Dish 28 

Indian Dish of Fowl .... 42 




Jack Eabbit Stew 35 

Kidney Stew 29 

Meat Balls 32 

Mutton, Boiled Leg of . . 41 

Stew 41 

Ox Feet, Fried 43 

Pheasants 43 

Pressed Meat 44 

Purcee de Comate 86 

Quail 43 

Eabbit Stew, No. 1 34 

" No. 2 45 

Savory Dish 30 

Scotch Haggis 38 

Small Birds Roasted 29 

Smothered Birds 43 

Steak, Baked 27 

" Broiled 32 

" " on Spider. 32 

" Porterhouse 36 

" Bound 34 

Suet Crust 42 

Sweetbreads, Entree of . . 33 

Fried 41 

Tripe Pickled 40 

Turkey, Dressing for .... 30 

Turkey Boast 31 

Veal Cutlets 36 

" Loaf 33 

" Omlette, No. 1 27 

No. 2 39 

" Oysters 29 

Venison, Fried 44 

" Loaf 28 

Miscellaneous — 

Apples, Baked 173 

Brains on Toast 176 

Breakfast Dish 176 

Croquettes, Egg 175 

Chicken.... 176 

Cheese Cups 174 

Cheese Toasted on Egg. . 172 

Curry 173 

Maccaroni and Cheese. . . 172 

Noodles 175 

Oat Meal Mush 174 

Omelet, French 170 

Baked 170 

" Milk 170 

" Pisto 171 

Omelette Souffli 171 

Pickle for Beef, Ham and 

Tongue 174 

Rice Baked 175 

Sandwiches 171, 172 

" French 175 

Welch Rarebit 171 


Pickles, Sauces, Etc- 

Baltimore Pickles 67 

Cabbage Pickled 76 

Cantaloupe Pickled 67 

Cherries Pickled, No. 1 . . 69 

No. 2.. 75 

" Spiced 69 

Chili Sauce 70 

" Plain 73 

Chow Chow 73 

Cucumber Catsup 73 

Cucumbers Pickled 72 

" (small) Pickled 74 

Cucumber Sauce 78 

Cucumbers Stuffed 71 

Currant Catsup 68 

" Pickled 71 

Eggs Pickled 77 

Fish Sauce 78 

Game " 78 

Gooseberry Catsup 73 

Grape " 68 

Green Tomato Pic k 1 e, 

No. 1 66 

Green Tomato Pi c k 1 e. 

No. 2 66 

Green Tomato Pi c k 1 e. 

No. 3 70 

Green Tomato Pic k 1 e. 

No. 4 71 

Higdom 77 

Mangoes 75 

Onion Pickles 77 

Peaches Spiced 72 

Pears Pickled 70 

" Sweet Pickled .... 67 

Plum Pickles 71 

Philadelphia Sauce 78 

Tomato Pickles 72 

Tomato Catsup 68 

Pies — 

Branberries 120 

Cheese Cakes 113 

Cocoanut Pie, No. 1 113 

" No. 2 116 

Cottage " 120 

Cream " 118 

Custard " 116 

Lemon " No. 1 113 

" No. 2 115 

" No. 3 115 

" Charley's. 118 

" " Very Rich. 112 

Lemon Pie. without Eggs 119 

Luncheon Pies 119 

Mince Meat, No. 1 114 

" No. 2 116 


Mince Meat, English . . . Tli 
" Pie, Poor House. 119 

" " Yankee 117 

Orange " No. 1 112 

" No. 2 119 

Pie Crust, No. 1 121 

" No. 2 121 

" " Excellent 113 

" " Family 120 

" Rich 121 

Pie Plant Pie 116 

Poor House Mince Pie. . 119 

Potato Pie, Sweet 121 

Pumpkin Pie, No. 1 112 

" No. 2 116 

" No. 3 117 

Squash " No. 1 116 

" No. 2 120 

Strawberry Pie 119 

Washington Pie 118 

Whipped Cream Pie 117 

Peeserves and Canned Fruit. 

Almond Prunes 180 

Apple Marmalade 182 

Candied Orange Peel 182 

Fig Preserves 188 

Fresh Fruit 179 

Jellied Apples 181 

Jam 180 

Lemon Butter 181 

Orange Marmalade 181 

Preserved Grapes 182 

Pumpkins with Ginger. . 181 

To Preserve Fruit 179 

Pudding Sauces — 
Bread Plum Pudding 

Sauce 85 

Hard Sauce 95 

Lemon Sauce 106 

" " for Plum 

Pudding 92 

Orange Sauce 101 

Pudding Sauce 89 

Sauce 101 

Easily Made 85 

" for Tempe ranee 

Plum Pudding 102 

Vinegar Pudding Sauce. 96 

Wine Sauce No. 1 98 

" No. 2 108 

SaIjADS — 

Cabbage 62 

Chicken 60 

My Mother's 60 

Cucumber 63 

Dressing 62 

" for Lobster 63 


Dressing, without Oil... 61 

Potato 65 

Shrimp 64 

The Mystery 62 

Trinity Church 63 

The Emperor Napoleon's 
Salad 177 

Soups — 

Asparagus 2 

Bean 4 

Beef 2 

Canned Corn, No. 1 5 

" No. 2 8 

Celery 2 

Chicken 4 

Clam Stew 6 

Claret 6 

Corn, No. 1 4 

" No. 2 5 

Egg Balls 9 

General Directions 1 

Marrow Balls 9 

Milk Tomato 7 

Mock Bisque 8 

Noodles 6 

Olympic Clam 3 

Ox Tail 4 

Parker House 5 

Potato 6 

Pumpkin 9 

Spice 3 

Stock 8 

Tomato, No. 1 7 

No. 2 7 

Turkey, No. 1 4 

No. 2 9 

Vegetable 2 

Wine 10 

The Sick Room— 

Arrowroot 214 

Baked Milk 216 

Barley Water 214 

Beef Tea, No. 1 212 

" No. 2 213 

Codfish Broth 216 

Cough Medicine 218 

Cracker Soup 216 

Crust Coffee 216 

Cream of Tartar Drink . 215 

Egg Coffee 217 

Eggs and Brandy 215 

Flour and Milk 214 

General Directions 209 

Linseed Tea 215 

Lemon Cream 217 

Lemonade 215 

Oatmeal Gruel 213 



Strawberry Acid 217 

Vegetables — 

Beans, Baked 53 

Boston Baked. ... 51 

" String, with Peas. 52 

Beet Boot 53 

Beets, Sauce for 58 

Breakfast Luxury 57 

Corn Fritters 51 

" Pudding 49 

Cabbage, Aunt Ellen's 

Way 50 

Cabbage Cooked in Milk. 50 

Curley 51 

" Dressing for, 

No. 1 52 

Cabbage, Dressing for, 

No. 2 59 

Cabbage, Ladies' 50 

Carrots 54 

Cauliflower 56 

Cauliflower, Drawn But- 
ter for 57 

Celery, Boiled 54 

Cold Slaw 56 

Plant 59 

General Directions ... 

Green Corn Cakes 53 

Maccaroni au Fromage . . 49 

" Italian Style.. 55 

Mock Oysters, No. 1 51 

No. 2 51 

Quion Sauce 55 

Parsneps 58 

" Stew 58 

Potato Balls 49 

Potatoes Boiled in Lard . 49 

" Breakfast 53 

Cold Stewed.... 56 

" Dumplings 57 

Puffs 58 

" Scalloped, No. 1 49 

No. 2 56 

Scrambled 55 

Sweet 57 

To Boil 50 

" Warmed Over — 

Cold Boiled 52 

Succotash 54 

Tomatoes, Baked 55 

Broiled 54 

Fried 53 


General Direct ions. 

To many housekeepers the making of soups 
m.iiy not appear to need any particular care, but 
to those who are desirous of succeeding in pre- 
paring attractive dinners and excelling in delicate 
cookery, it may be well to banish the idea that 
soup is simply the water from boiled meat. 

To have good soup, the selection and prepara- 
tion of your bone and meat is of great import- 
ance. If your bone be a large one, see that your 
butcher cut it into certainly three pieces and crack 
the bone lengthwise. Boil these bones from eight 
to ten hours. Remove all grease and scum; strain 
and pour into a stone jar and keep in a cool j^lace. 
You have now the "clear stock" from which many 
varieties may be prepared. In almost any family 
the soup -kettle may be kept filled at a trifling 
cost, and the best of soups ready each day for the 
family dinner. In purchasing a roast have your 
])utcher save the trimmings, which may be boiled 
and added to your clear stock. The remains of 
any cold roast may be utilized in the same manner. 
In making different varieties each day, take a suf- 
ficient (piantity of your stock and add to it such 
accompaniments as the recipe may call for. We 
append several: 



Take of your clear stock a sufficient quantity 
for your dinner, and season to taste; add to it, 
when boiling, a little grated carrot, maccaroni, 
and for about two quarts, one-lialf a wine glass- 
ful of l)randy. Just before serving place in your 
tureen two smoothly mashed hard-boiled eggs 
and pour upon them your soup. 

Mus. Edwakds. 


To about two quarts of stock add one small po- 
tato cut in thin slices, one onion sliced, one -half 
cup of tomatoes, one carrot sliced, a small cupful 
of finely cut celery or teaspoonful of celery seed. 
Season and serve. 


Soup stock, three pints; as])aragus, one can; cut 
off tough part and ])oil it half an hour in the 
soiq^; strain and set back on the stove, then add 
butter the size of an egg and two tablespoonsful 
of flour well mixed, add the tender part of the as- 
paragus, and boil gently fifteen minutes ; pour half 
a pint of cream into the tureen, then add soup. 

Mrs. C. H. Prescott. 


One })unch of celery, cut up fine, boiled in one 
pint of hot water about forty -five minutes; put in 
one })int of milk with a large slice of onion and a 
small piece of mace ; let it come to a 1 )oil ; strain 
the celery, put the juice in the milk, thicken with 
one large spoonful of fiour wet with milk; boil 


eight minutes ; season with pepper, salt and 1 )nttei' ; 
pour into the tureen, and just before sending to 
tlie table stir in one cupful of whipped cream. Use 
celery salt if you have it; be careful not to get 
too much — taste it. If you cannot get cream, beat 
up an egg and stir it in with the flour. This soup 
may be made without the onions and mace. 

Mrs. Loring, San Francisco. 


These will be found to be a pleasant addition to 
soups occasionally. To make them, take three eggs 
slightly l^eaten, two tablespoonsf ul of water, a little 
salt and flour to make a stiff dough; roll as thin 
as possilde, sprinkle slightly with flour, roll into 
a tight roll and cut into thin slices. Let them lay 
for certainly half an hour before boiling. 


Good px)r a Dinner Party. 

Boil a large l)one all day, and see that your 
stock measures, ^vdien strained, al)outfonr (piarts. 
To this add two cupsful of tomatoes, one teaspoon - 
ful cloves, onedialf teaspoonful each of mace, all- 
spice and cinnamon; pepper and salt to taste; 
grated })eel and juice of one lemon; one teacupful 
of browned floui' moistened in water and stiri'ed in 
while your soup is boiling; onedialf dozen hard- 
])oiled eggs, the whites chopped flue, and yolks 
added whole just before serving. 

Mrs. Edwards. 


0\ Tail. 

Boil for five or six hours, two or three ox tails; 
remove, strain, and when cool skim off all the 
grease. About one hour before serving put on 
the stove and add the juice of one lemon and a 
small cupful of rice. Instead of the lemon a small 
wine-glass of sour wine may be substituted. Sea- 
son to taste. 

Turkey or Chicken. 

This may be prepared from the carcass of 
either fowl l)y carefully cracking the bones and 
boiling several hours before serving. Season to 
taste. A small cupful of jelly is a pleasant addi- 
tion to this soup. 


One half a pint of beans soaked over night. 
The next day add two quarts of water, one-quar- 
ter pound salt pork; boil two hours slowly; sea- 
son and serve. Bread cut into slices and fried 
vejy brown and placed in your tureen just before 
serving, improves this soup exceedingly. 

Corn— No. 1. 

A veal soup -bone, one quart of green corn sliced 
in layers from the cob, one pint grated tomatoes, 
three pints new milk, butter size of an egg; salt 
and pepper to taste. Cover the bone with water; 
boil until meat slips from the bone ; season with salt, 
and keep well skimmed; strain and add to the 
li({U()i' the grated tomatoes; boil half an hour, 
then add the corn; l)()il ten minutes, and add the 


milk and seasoning; stir constantly to prevent 
hurnino-, and do not let boil. When near the 
l)oiling point take from the fire and add a little 
rolled cracker. Mrs. E. DePkans. 

Corn— No. 2. 

Boil a veal sonpd)one about three hours; boil 
seven or eight tomatoes one hour; one dozen ears 
of corn cut from the cob and scraped twice. 
When the corn is done, put in one quart of milk 
and allow to come to a boil. Season to taste. 

Mrs. S. G. Eeed. 

Caiiiiecl Corn. 

One cup of gO(^d stock; add one can of corn 
which has l)een pressed as entirely through a col- 
ander as possible. Season to taste. 

Mrs. J. B. Montgomery. 

Parker House. 

Boil a shin of beef all day; strain, and the next 
day when cold remove all grease; \)\\i the liquid 
in a pot with one carrot, two turnips, t^vo 1)eets, 
two small onions, all cut in pieces; one can or 
three quarts of ra\v tomatoes; ])oil one hour and 
then strain; put a small half pound of but- 
ter into a pan; heat until it becomes a light 
foam, then add five taldespoonsful of ilour while 
hot; mix smooth and add to strained soup; salt 
and pepper to taste ; l)oil and skim for al)out five 
minutes. Mrs. H. AY. Corbett. 



Boil six large potatoes; strain and masli; add 
enough hot water to take the potatoes through the 
colander; add milk or cream enough to make a 
rather thin sou}). Season to taste with salt, pepper 
and hutter. C. G. 


With two pints and a half of water boil one 
small teaspoonful sago; when sufficiently ])()iled 
add three pints of claret, a little lemon peel sugar, 
small teaspoonful ])utter, a few sticks of cinna- 
mon; V)eat the yolks of two eggs thoroughly; add 
a little of the soup to the eggs, and then pour all 
together in the soup, slowly^ to prevent curdling; 
l)oil al)()ut twenty minutes. Lastly l)eat the whites 
to a stiflF froth and add to the soup after it has 
been poured into the tureen. This is a sufficient 
quantity for twelve or more. 

Miss Lisa Dekum. 

Clam Steir. 

One quart of clams chopped tine ; liuttei'sizeof an 
i^.^g] one quart of milk; pep]:)er and salt to taste. 
Stew five minutes stirring constantly. 

Mks. M. Trenchard, Astoria. 

Olyiiipia Clam l^oup. 

The clams must ])e cut from shells raw; cut off 
the long necks; fill a coffee cup and then chop 
fine; put in a sauce pan over boiling water and 
add a small half pint hot water; stir and cook 
ten minutes; skim, and add one large spoonful of 
flour or corn starch wet with milk or clam liquor; 


stir in and cook t\vo or three minutes; add one 
(|uart sweet milk; large spoonful butter, pepper 
and salt to relisli; lieat to boiling, stirring fre- 
(piently. [This recipe was i)rocured T)y Mrs. A. 
Holln-ook, from a friend.] 

Tomato, I\o. I . 
One (piart tomatoes (one can); one quart of 
boiling water; boil until soft; strain if necessary, 
and add one quart of milk, one teaspoonful of 
soda and one of sugar; butter, salt and pepper; 
two finely rolled soda crackers; boil a few min- 
^^tes. Mi'^s E. M. L. 

Tomato, ]\o. 3. 
Add to good stock one can of tomatoes, and tie 
in a bag a pinch of celery seed one turnip, one po- 
tato, one parsnip; boil until vegetables are 
thoroughly cooked, when remove the bag. Put in 
your tureen a lemon cut in thin slices, and pour 
soup over. Mrs. W. M. Moulton. 

I?lilk Tomato. 

Boil a dozen, or one can of tomatoes until they 
are thoroughly cooked, and press them through a 
sieve; boil one pint and a half of milk, and thicken 
with a little flour which has been moistened with 
cold milk; have the milk about as thick as cream; 
add butter about the size of a small egg; a little 
salt and cayenne pepper. Just l^efore adding the 
tomatoes to the milk, add half a saltspoonful of 
soda to prevent curdling. Do not add tomato to 
the milk until just before serving, and do not al- 
low to boil. Mrs. H. W. Corbett. 


Noiip Stock. 

Boil a shank of l)eef from six to eiglit hours; 
strain througli a colander, pressing hard until all 
the sul)stance has gone through and nothing is 
left T)ut the fibrous part; strain again through a 
cloth. tSet away until cold, when skim of all fat. 

Mrs. W. B. King. 

]?Iock Biiiiqiie. 

Stew one -half can tomatoes until soft, enough to 
strain easily. Boil one (juart of milk in double 
boiler, if you have one. Cook one tablespoonful 
of Initter and one tal)lespoonful corn -starch to- 
gether in a small sauce-pan, adding enough of the 
boiling milk to make it pour easily; stir it care- 
fully into the boiling milk, and l)oil ten minutes; 
add the remainder of the l)utter ( which should l)e 
one -third of a cupful to start with ), and stir until 
well mixed. Season to taste and add the tomatoes. 
If the tomatoes are very acid, add a saltspoonful 
of soda l)efore straining. Serve very hot. 

B. C. B. 

raiiiicfl Corn. 

One can sweet corn ; one quart boiling water; 
one quart l)oiling milk; three taldespoonsful l)ut- 
ter rolled into one tablespoonful of flour; two 
eggs; one tablespoonful of tomato catsup; pepper 
and salt. Chop your corn fine; add the water, 
and cook steadily one hour. Stir in butter and 
flour; pour boiling milk upon eggs and add to 
soup. Simmer a minute, stirring all the while. 
Add catsup and serve. Mks. R. F. H. 



A piece of pumpkin, the size of > our two bands; 
boil three-quarters of an hour; when it is done 
strain through a colander; add milk enough for 
the quantity you desire to serve, a little salt, sugar 
and bread crumbs. As soon as it l)oils remove 
and serve. Madame Bello, Paris, France. 

Contributed by C. G. 


Boil carcass of a turkey two hours with half an 
onion, then strain and pick the l)ones of all meat, 
which cut very fine and add to soup with three 
heads of celery cut fine. Thicken with rice flour 
mixed with a large cupful of cream, and l)oil half 
an hour. Mks. S. G. Heed. 

JTlarro^v ]fall!«i. 

(Stir two ounces of marrow and two ounces of 
butter until it is white; take four eggs, yolks and 
whites; four tal)lespo()nsful of bread crumbs, two 
tables})oonsful of flour, a little nutmeg aud salt. 
Form wdth the hand into l)alls the size of a cher- 
ry and try them in boiling soup; if they fall add 
bread cruml)s. Miss Nellie Ewald. 

E^g Ball;^. 

Boil three or four eggs fifteen or twenty min- 
utes, dro]) into cold water and remove shells; take 
out the y(dks and pound in a mortar until paste; 
add the white of one raw egcr, a little pepper and 
salt; make into ])alls. A little flour may be added, 
but it is preferable to add more yolks if not stiff 


enough to make into Ijalls. Roll in Hour and fry 
as doughnuts. Add to your soups. 


A German Sori'. 

For each person a spoonful of sago; stir in 
boiling water; add a stick of cinnamon, a cupful of 
raisins, the juice of a lemon, one-half bottle of 
white wine; boil one and a half hours. Put wine 
in ten minutes before serving. 

Miss Fannie Meier. 


Cweiieral Directioiit^. 

Fish should he carefully washed and allowed 
to lay well sprinkled with salt a few hours before 
cooking. For frying, one-third butter to two- 
thirds lard will l)e found preferal)]e to either 
alone. Fish, to be fried, should be dredged either 
with flour, Indian meal or a mixture of flour and 
cracker crumbs. If the latter, use two -thirds 
crumbs to one -third flour. Fish to be boiled must 
be sewed tightly in a cloth, that it may keep its 
shape; the water must l)e bolliiig before putting 
the fish in ; salt the water more than for other 
meats. To freshen salt fish, always put the fish 
in with the skin uppernn^st. Milk, or milk and 
water, is preferable to water alone for freshening. 
All fish should be used as soon as possible after 
they are caught. Tom Cod should be scaled and 
cleaned. Smelt should be washed and wiped off 
with a piece of coarse mnslin ; cut a slit near the 
gills and you can easily draw out all that is ob- 
jectionable. Many persons do not draw them at 
all. Have your lard very hot, dip the fish in meal 
and flour mixed, add pepper and salt; fry until 

Baked >^alt Salmon. 

Soak the salmon in cold water for two or three 
days, changing the water two or three times a day; 


wipe witli a. clotli or drain; lay in a pan with the 
skin u}) and l)ake three-quarters of an hour, 
pourini^ off the water now and then. Serve with 
quartered lemons. Mns. J, D. Holman. 

Fish ill the Dif^ih. 

Put l)utter size of an egg in the frying pan, 
melt slowly and get a little brown; into this stir 
three tablespoonsful corn starch;- pepper and salt; 
add a little chopped parsley, one pint boiling 
water ; remove from fire ; stir in three well beaten 
eggs; boil any kind of fresh fish, flake it up, place 
layer in l)aking dish, then layer of sauce, and 
another layer of fish, and so on; last of all, a 
layer of bread crumbs; bake brown. 

Miss E. M. L. 

Claiii Choirder, No. 1. 

Take fifty good sized clams, wash thoroughly, 
chop them but not too fine ; let them boil steadily 
in about two quarts of water; chop one large po- 
tato, half a small carrot and a little cabliage ; add 
to the clams ; season to taste and boil two or three 
hours, adding water when necessary. Just before 
serving add two square crackers rolled very fine, 
a piece of butter and a cup of cream or rich milk; 
let it just come to a l^oil and serve immediately. 

Mrs. R. Williams. 

Eiiicaloped Oysters. 

Butter baking dish, roll crackers very fine, put 
in your dish a layer of crackers, then a layer of 
oysters, until your dish is filled ; put in small bits 
of butter over the oysters, and salt and pepper; 

FISH. 13 

fill your (lisli nearly full, having crackers on to}); 
pour over sweet milk; bake nearly an liour; if it 
gets too dry while baking add more milk. 

Miss Doka Chapman. 

Take of freshened codfish, or any cold lK)iled 
fish, and mix with potatoes and plenty of l)utter 
and seasoning; make into balls and fry for break- 

Sireet and Sour Fiiiili. 

Jewish Dish. 

Four pounds of fish — salmon, trout or porgies — 
if salmon, cut in slices; one cup water, one cup 
vinegar, one large onion sliced, a little salt, a few 
whole cloves, half cup seedless raisins, one cup 
brown sugar; cook al)0ut one hour and then take 
out the fish carefully and keep warm. Thicken 
gra\y with powdered ginger-snaps, boil it a few 
minutes and serve with fish. Miss A. Meier. 

Baked Oysters. 

One pint milk, one pint oysters (one can), four 
eggs, pepper, salt, butter size of an ^^^u^^ six 
crackers broken. Bake about twenty minutes ; if 
baked too long it will curdle. 

Mrs. Geo. Stowell. 

Clam Chowder. 

One-quarter pound fat pork, cut thin and fry 
brown in the kettle to be used; add a layer of 
potatoes sliced very thin, then a layer of onions 
sliced thin, and then a layer of clams; pepper and 


salt between each layer; cover the whole with a 
la^er of crackers; cover well with ^v^ater; simmer 
for two hours. When ready for the table add 
one quart of milk, with butter the size of 
an egg; pepper and salt to taste. Put chowder 
in a hot dish and pour the milk and l^uttei* over 
all. Some prefer putting the milk and buttei' in 
the kettle just before turning into dish. This 
chowder is very good made with any firm fish, as 
halibut or sturgeon. 

Mes. Captain Snow, Astoria. 


Given liy Mrs. General Babbitt to Mrs. General 
Sprague: Fry crisp several slices of good salt 
pork; boil a piece of codfish until tender; pick it 
to pieces, cut l)oiled beets in fine pieces and put 
the tliree ingredients into one dish, and pour over 
it a good cream gravy. Serve hot. 

Steired €ra1>. 

Pick the meat carefully from the shell; put a 
pint of sweet milk in porcelain dined sauce-pan 
on the stove; add a cu}) of cream and a piece of 
butter the size of an *^%^'^ when hot, add the cral) 
and let it simmer until heated through; season 
with pepper and salt to taste. Serve immediately 
with sliced lemon. Mrs. W. S. Ladd. 

Oyster Patties. 

One (piart of oysters minced fine (if large ) ; one 
cup rich drawn butter based upon milk; cayenne 
and l)lack pepper to taste; stir in the oysters; cook 

FISH. 15 

iive minutes. Have ready some shapes in pastry 
baked in patty pans; fill with the mixture and 
heat in the oven. 

Drai¥ii Butter. 

To Serve with Boiled Fish. 

One half cupful butter with two tablespoonsful 
of flour rubbed in. Stir this into one pint of boil- 
ing water. Season to taste. If eggs are plenty a 
beaten egg may be added, as also a little minced 
parsley if desired. 

Floiinderiii a la ^ole. 

Skin the flounders by pouring boiling hot water 
on them ; roll in the beaten yolks of eggs and dij^ 
in cracker crumbs and fry. 

Oyster JUacearoni. 

Half a pound of maccaroni; cook in boiling 
water until done; add a little salt and drain in a 
colander; put in a baking dish a layer of oysters, 
then a layer of maccaroni. Bread crumbs grated 
fine and stirred up with a small beaten ego^^ 
spread over the to]3 and })ake l)rown. 

Mks. G. W. Snell. 


Take five or six sole, dip in scalding water to 
skin; place in a porcelain fish-dish, covering the 
bottom of the dish. Take one pint of good soup 
stock, half a pint of oysters, half a pint of truf- 
fles, half a pint of mushrooms, half a pint of 
shrimps, a lump of butter size of an eg^ ; salt and 
pep})er. Thicken with flour; pour over the fish. 


and set in Lot oven for luilf an hour to brown. 
Garnisli and serve in dish that it is cooked in. 

Mrs. E. D. McKee. 

Baked ^odlifi^h. 

Soak salt codfish over night, and then l)()il 
al)ont half an hour. After the fish has l)een 
hoiled lay in a fish platter, mash potatoes thor- 
oughly, and spread them on top and all around; 
pour over a very little milk, with a little pepper 
and a few pieces of Initter; put in the oven until 
a nice hrown. C. G. 

l^piced Salmon. 

Boil three pounds of fresh salmon in water. 
Then put to boil one pint of vinegar, two tal)le- 
spoonf uls melted butter, two tablespoonfuls whole 
allspice, two tablespoonfuls mixed mustard, one 
teaspoonful salt, one-cpiarter teaspoonful cayenne 
pepper. Let the above mixture boil from five to 
ten minutes, then pour hot on the fish. Set away 
to cool for twelve hours before using, and serve 
cold. Mrs. S. G. Reed. 

Scalloped l§alinoii. 

First a layer of cold boiled salmon, l)roken fine, 
then a layer of bread, and so on alternately until 
the dish is full. Salt, pepper and butter to taste. 
Then a mixture of egg and milk poured over the 
whole, and leaked. Miis. S. G. Reed. 

Saitee for Salt Fish. 

One cupful of melted l)utter, four hard-boiled 
eggs chopped fine, juice of one lemon; pour over 
fish. Mes. Swinton. 

FISH. 17 

S^arcliiie!^ on Toafsit. 

Take large sardines, wipe the oil from tliem, 
and dip in egg; roll in bread or cracker crnnd>s; 
fry, and serve on toast. Mk. Edwards. 


Lobster broiled, and served on toast, is an accept- 
able disk for Innck or tea. Mks. Swinton, 

Pickled Oysters. 

One (|nart of oysters, drained of all liqnid; boil 
one cupful of vinegar and add one cupful of oyster 
liquor, a few whole peppers, a little salt, a stick 
of cinnamon ; pour boiling over the oysters. The 
oysters should be pickled the day before using. 

Oysters on Toast. 

One quart of oysters put in a tablespoonful of 
hot 1 nitter in a spider ; as soon as they begin to cook 
add a cup of oyster liquor or milk. Serve on but- 
tered toast. 

Oyster Fritters. 

Make a stiff batter ; if the oysters are large dip 

each one in separately and fry in batter; if the 

oysters are small stir in a lil)eral (piantity and fry 

in spoonfuls. CHams may l)e used in the same 


Oyster Pie. 

One (puirt of oysters, drained; pepper, salt and 
l)utter. to taste; a cup of milk; cook for a few 
minutes; break in a few pieces of crackers; have 
ready a dish lined with rich crust and already 
baked; fill dish, and [)ut a thick paste on top; 


l)ake in oven, and serve hot. The upper crust nuiy 
be haked before, by placing a plate over l)aking 
disli and covering with crust. You will then only 
have to heat the crust a few minutes, and it is 
ready to serve. 

Coflfifiih Frittertii. 

Make a l)atter of milk, flour and one or two 
eggs; in this ]^mt the iisli, which has l)een fresh- 
ened and picked into shreds; drop from a large 
spoon into hot lard. Mrs. Swinton. 

Fj§li Choirder. 

Take four or five slices of salt pork; fry brown 
in a spider; cut into l)its and turn into your 
chowder kettle. Pare half a dozen medium sized 
potatoes and cut each into four or five pieces. Put 
in your kettle a layer of any kind of firm, hard 
fish cut into small pieces. Next put in a layer of 
potatoes and a little onion, if liked. Season each 
layer and continue until you have the desired 
quantity. Pour over all hot water enough to 
cover, and boil one hour. Crackers broken into 
j)ieces may be used instead of potato. 

Boiled Fiiiili. 

Sew your fish into a tight cloth, boil in salted 
water twenty minutes for each pound; when 
cooked, take off the cloth carefully and lay fish on 
platter; pour over it drawn butter; cut hard l)oiled 
eggs in slices, and decorate the fish with bits of 
parsley and the sliced eggs. 

FISH. 19 

Fried Oyj^ters. 

The oysters should he hirge and when drained 
di})ped into a l)eaten yolk of an egg and then 
into bread crund)s; fry in butter. Another deli- 
cious way of preparing them for frying is to have 
ready a preparation of rolled cracker and ilour, 
two-thirds cracker to one-third Hoar, dip the oys- 
ters into this and fry. Some prefer Indian meal 
to dip them in. 

Baked Tish. 

A fish weighing from five to six pounds is a good 
size to bake ; do not remove head or tail. Make a 
dressing of bread, butter and salt (a little pars- 
ley or onion if liked), wet with water, mix well; 
fill the l)ody of the iish and sew it up ; lay in the 
dripping pan, score across the top and lay thin 
slices of salt pork in them; sprinkle with salt and 
pepper; bake fifteen minutes for each pound. 
Hard boiled eggs may be added to dressing if 

Crabs for Liiiicli. 

A nice lunch dish of cral^s is a round dish of 
the white meat garnished with slices of lemon or 
hard boiled, eggs, served with a plate of quartered 
lemons. To the lemon juice each person can add, 
if he chooses, a little pepper and salt. 

^ F. A. H. 

iScalloped Crab. 

Take the white meat, also the fat; first 2)ut in 
the cral) with bits of butter scattered over it, a 
little pe])i)er and salt, then a light layer of crackei- 


cTiiinl)s moistened with a little warm milk; con- 
tinue in this way until the shells (which have 
been carefully cleaned) are two-thirds full, then 
fill up ^\'itll milk into which a beaten i'gg or two 
has been stirred. Bake fifteen minutes, or if a 
pudding-dish has l)een used instead of the shells, 
thirty or thirty-five minutes. 

Miss Henkietta Failing. 

Ncallopccl Oysters. 

One quart of oysters, three -(quarters of a pint 
of cracker crumbs; place a layer of oysters in the 
bottom of the dish, put little bits of butter all 
over them with pepper sprinkled over, then a thin 
layer of cracker crumbs ; moisten with milk which 
has been slightly heated. Continue in the same 
way with occasionally a little salt and plenty of 
good sweet butter, until the dish is nearly full. 
The last layer should be cracker crumbs with 
Ijutter sprinkled lil)erally over it; a little pepper 
and salt. If you use cream instead of milk, a 
little less Initter will be required. Beat up one 
or two eggs thoroughly, mix ^\ itli milk and hll 
the dish; cover with a tin lid and l)ake twenty 
minutes. Remove the lid and bake ten or fifteen 
minutes more until a nice brown. 

Mrs. J. D. Holman. 

Ifliiicecl €ocllisli. 

Dried codfish. Boil twenty minutes, pick to 
pieces, stir in with a good draw^n butter; have 
slices of bread toasted brown laid in bottom of 

FISH. 21 

platter; cover with the fish and drawn Initter. 
Garnisli witli slices of hard l)oiled eggs and serve. 

Mrs. F. a. Beck. 

Baked .Stiirji^eoii. 

A half-grown sturgeon is considered best. Cut 
from about the center of the fish a piece of about 
six or eight pounds ; gash it in several places clear 
to the bone ; into each of these places insert slices 
of salt pork, tie a cord around it tirmly, lay a 
slice or two of salt pork on top, sprinkle a little 
pepper, set it in the oven and bake two hours. 

F. R. Stkong. 
ilialt €oclfi!<h. 

Shaker Style. 

Pull the fish in bits (not too small), and 
place into warm water until soft. The water 
must not boil, as l)oiling hardens the fish. Boil 
and mash potatoes as dry as possible; l)oil eggs 
until the whites are hard and cut in slices. Mix all 
slightly with thickened cream or milk ; season ^vitli 
l)utter and pepper. H, D. Sanborn. 


Crabs, as soon as caught, should be washed to 
get lid of the sand, and thrown into boiling hot 
water, mth a good handful of salt, and boiled 
until a bright red color. Lay on a tal)le or shelf 
to cool. Take as many as you wish to use, loosen 
the shells, so as to drain off the yellow liquid, 
then carefully remove all the fat to a l^owl, with 
the white meat from the cla^vs and body, and the 
eggs, if female crabs. 


Devilcil Crabs, 

Stir the meat and fat liglitly togetlier. Take 
one quart of tliis, one-tliird teaspoonful of l)laek 
pepper, a pincli of cayenne, a tablespoonful oi 
fresli made mustard, one-fourtli of a nutmeg, one- 
half or two-thirds cup of cracker crumbs, two 
coffee cups of milk or cream — if milk, use a piece 
of butter two -thirds the size of an egg; beat up 
two t'gg'^i 'ii^<^ stir all together, baking in the 
shells which have been carefully cleaned, or pour 
into a pudding dish. As stoves at the seaside are 
usually small, fifteen minutes with a good steady 
fire is long enough for the shells to bake, thirty 
or thirty-five minutes for the pudding dish. 
Some like, added to the alcove mixture, a table- 
spoonful of tomato catsup, or one-third of a tea- 
spoonful of Worcestershire or other sauce. 

Miss F. A. Holman. 

To Fry ^iiiall Olyiiipia Oysters. 

Drain the oysters in a colander. Then put 
them in a dish of beaten egg^ seasoned with pep- 
per and salt. One egg is sufficient for a quart of 
oysters. Have ready a bowl oi sifted cracker 
crumbs or finely pounded dried l)i'ead crumbs. 
Take five oi' six oysters, and with the hand pat 
them into a cake, and sprinkle the crumbs over 
them. Fry in butter, taking care that the Inittei- 
is hot before putting the oysters in the frying-pan. 
When one side is firm, turn with cake turner, and 
fry the other. They are nice served with cold 
slaw. Mrs. Col. J. H. Kelly. 

FISH. 23 

l^aiice lIollaiiclai!>(e. 

Fi>r Boiled Sahnon. 

Put in asauce-paiitliree ounces of butter; when 
hot, sprinkle in three tal^lespoonfuls of flour. As 
soon as it bubbles up, add a teacupful of l)oiling 
water, in Avhich stir the salmon until smooth. Set 
aside and allow to cool. Take the yolks of three 
eggs, beat them up, into which strain the cooled 
sauce, under steady stirring to prevent curdling. 
Stir in juice of a half of a lemon, a lump of Init- 
ter size of walnut, cut in small pieces; two table - 
spoonfuls of vinegar. Return it to the tire for a 
few minutes without allo^ving it to boil; stir con- 
stantly. Serve with salmon. 

Mns. H. E. DoscH. 

Meats, Game, Etc. 

Ron««t Beef. 

Select a fine roast at your Imtcliers; place in 
your dripping pan ; dredge witli salt and plenty 
of peppei'. Place in your pan with your meat, a 
small piece of l)eef suet cut fine. Put in a very 
hot oven; roast in a gradually decreasing tem- 
perature one hour; liaste fi'equently. 

Note. — Other directions handed in after the 
above, are very similar, excepting as regards time 
for cooking. Fifteen minutes to the pound unless 
the l)one is large and meat thin, are the directions 
for timing. 

To Roaf^t Duck. 

See that your ducks are carefully picked ; then 
roll a newspaper into a tight roll, light it and 
carefully scorch all down from the skin; lay in 
very salt water for an hour or two; then w^ash 
thoroughly in one or t^vo fresh ^vaters and dry ; 
put in dripping-pan, laying them on the back, and 
S2)rinkle with salt and pepper; lay three or four 
thin slices of raw, salt pork on each duck. Roast 
(piickly, and when l^eginning to T)rown, baste 
Avith hot water and drippings from boiled corn 


C I'll III l> Pi ex. 

Put into baking dish a laytM- of finely cli()])[)i'(l 
meat, tlien a layer of grated l)rea(l crund)S, and 
so on nntil the dish is nearly fnll; [)()nr over the 
gravy, sprinkle with salt, ])e])per, and small 
pieces of bntter. Bake fifteen minutes. 

Mns. H. HoGUE. 

Scalloped Chicken. 

Chickens that are not so very young are 1)etter 
for this pur])ose than old ones; l)oil until tender, 
and in hnt little water; when done put them in 
the oven to In-oAvn; make the li([Uor in wliicli they 
have been l)oiled, into a gravy, l)y turning the 
liquor into tlie Ijrowning pan and adding flour to 
thicken; chop the chicken and put in a deep bak- 
ing dish with alternate layers of chicken and 
bread chopped the same as the chicken ; pour over 
the gravy to which should be added a little celery 
seed ; cover the top with bread crund )s and small bits 
of butter; bake twenty minutes. 

Mrs. Swinton. 

Chicken Naute. 

Take very small spring chickens, cut them into 
small pieces and fry them in l)utter with a spoon- 
ful of salad oil. When a light yellow T)ro^\ai re- 
move and add to the butter and oil half wine 
glass white wine, half a wine glass of water, a little 
parsley chopped fine, a little grated onion and 
garlic ; when boiled put in the chicken again and 

l)oil slowly a few minutes. 

Mks. E. Goldsmith. 


To Boil a Ham. 

Phice in the kettle a small (|iiantity of sweet 
timothy hay; take a medium sized Grendale ham, 
after washing perfectly clean, and lay it on the 
hay; add sufficient cold water to cover the ham; 
boil until the ham is tender, and let it cool l)efore 
removing from the water; remove the skin from 
the ham and place in a dripping pan, pouring 
over it a mixture of half a cupful of white wine 
vinegar and an equal quantity of brown sugar. 
Bake until done, l^asting occasionally. 

M. Beno. 

To Boil a Ham (IVo. S). 

Soak for twelve hours in cold water, remove to 
vessel in which it is to be cooked and cover with 
boiling water, and add one pint of vinegar, tw^o 
or three bay leaves, small bunch of thyme and 
parsley ; boil very slowly two or three hours ; take 
out and skin, removing all fat excepting about 
half an inch; cut off the black looking part; put 
in your dripping pan, fat side uppermost; grate 
bread crust over it, one teaspoonful powdered 
sugar, and put in the oven for half an hour, or 
until a nice brown. J. F. Gr. 

Ham Croquettes. 

Mix four ounces very fine chopped ham with 
one poiuid of mashed potatoes well l)eaten with 
half a gill of sweet cream, two ounces of butter, 
one teaspoonful of pepper; make in croquettes, 
dip in egg and roll in l)read crumbs, and fry 
brown in deep hot lard. Miss V. Whiting. 


Veal Omelet. 

Three jxniiids veal cliopped iiiie, six soda 
crackers, two eggs, ])iitter, pepper, salt and sage. 
Mix A\-ell together, make a h)af and bake. 

Mrs. F. L. A¥adleigii. 
Baked Meak. 

Take three good-sized porterhouse steaks, put 
one in bottom of ])aking tin, and cover with a thick 
lawyer of dressing; put another steak on top of 
this, another layer of dressing, then the last steak, 
and cover all ^vell with the dressing, which should 
be rather more moist than for fowls; l)ake alxmt 
fifteen minutes for every pound. 

Deviled Ham. 

Take ham, using both the lean and fat; chop 
fine; season with pepper and salt, ntixed mustard 
and a little vinegar. This will l)e found to be 
delicious on toast, or can be used with sandwiches. 

Ham Toa!!it. 

Chop ham very line, put in the spider and ^vhen 
hot (if tlie ham is not very fat use l>utter), scram - 
])le in a half a dozen eggs; spread on soft l)ut- 
tered toast, and serve at once. 

Chicken Frilter!«i. 

Mince cold chicken very line, season, and add 
iuice of one lemon; make a batter of three effS's, 
one ])int of milk and a little salt; flour to make a 
stiff l)atter ; stir in the chicken, and drop by spoon- 
fuls into boiling lard. Fry brown, and serve hot. 

Mks. R. H. Hoyt. 


Yeiii!<«oii lionf*. 

(Mi(>]> cold venison very tine, add one-third of 
the ([nantity of meat in eraekers or l>read ernnd)s, 
butter the size of an ^gg, cliop])ed onion, pepper 
and salt; mix thorcmgldy, and make into a loaf; 
hake in a tin with a little water. 

Miss M. E. Quigley. 

If your l)eef steak is tough, chop very tine; make 
into cakes with the hands, adding a little hutter; 
have a fiying pan very hot, put the cakes in, turn- 
ing them several times, to keep the juice in ; when 
brown lay them on hot platter. 

Mrs. Hensil. 

Italian Di!!ili. 

Take liver, salt pork and kidneys, and bay 
leaves, all in thin slices; string on a knitting nee- 
dle, alternating the meats, with a h'dj leaf between 
each piece of meat; cook in a dripping pan, the 
ends of the needle resting on the edge, so that the 
meat will swdng clear of the pan. A hot oven 
will cook these brown in a short time. 

Mks. R. II. HOYT. 


To be used with Fish or Meat. 

A teaspoonful pepper-corns; boil witli four ta- 
l)lespoonfuls of strong vinegar until reduced to 
half the quantity. Set away to get cool ; use a 
porcelain -lined kettle; add the yolks of four eggs 
^vell beaten; one taT)lespoonful Imtter; set your 


kettle inside auotlier kettle to l)uil; add a tea- 
spoonful of ])utter and beat Lard, stirring all the 
time ; add a little salt. 


Veal Oysters. 

Cut veal into pieces as large as oysters, pound 
well and dip into egg^ and then roll into cracker 
crumbs and fry in butter. 

Ismail Birds Roasted. 

To 1)ake small birds so as to make a beautiful 
disk, cut off one leg, fasten wings securely to 
breast, dip in beaten egg and roll in bread crumbs, 
l)ake cpiickly and lay on a platter garnished plen- 
tifully with parsley. If arranged rightly they 
will be pear shaped. Mrs. Edwards. 

Currieil Beef. 

Cold turkey or chicken may be used instead of 
beef. Cut cold roast l)eef into small bits, put a 
large piece of butter into the saucepan, slice two 
onions very thin, sift one tablespoonful of ilour 
and one tablespoonful curry powder ovev the 
onions, stir, add one cup Ijoiling water and put in 
your meat; cover and allow to simmer ten or fif- 
teen minutes. Line an earthen vegetable dish ^vith 
boiled rice, pour the l)eef into it and serve hot. 

Mrs. Swinton. 

Kidney Steir. 

Cut fine, wash ^v^ell in three or four waters, 
soak in salt water for two hours, wash again and 
})ut on to stew. Fry a sliced oni(>n, sprinkle witli 


flour, jxmr n])<)ii tliis tlic kidney. Season witli 
sweet niajoruni, tliynie and ciiny. 

Dre^Miiig' lor Turkey. 

One loaf of l)read, one boiled onion, pepper, 
sage, salt, tliynie, niajoi'ani, one egg, Imtter size 
of an egg. 

Fried Cliiekeu. 

One cup hot water, one tal)lespoonful hot Imt- 
ter, one tablespoonful lard; drop into this, when 
hot, the chicken cut small, season ^vith pepper and 
salt, cover tightly. After the water has boiled 
away turn fi'equently until brown, remove and 
dredge flour into the skillet. Add a little milk, 
making a rich gravy which turn over the chicken. 

Frie<l Chiekeii (IVo. S). 

Joint the chicken, wash thoroughly and lay 
well sprinkled in salt for an hour or two, wash 
again, fry quickly in butter and lard mixed; 
when fried place in a pan in an hot oven for half 
or three-quarters of an hour. Baste with the 
grease from spider to which a little water should 
be added. 

A Savory Di«h. 

One calf's head, dressed with the skin on; wash 
delicately clean, and soak for one hour in cold 
water. Put in cold w^ater to boil, skimming when 
needed, and boil until very tender. Soak the 
brains in cold water, then in warm, boiling twenty 
minutes. Boil also the liver and lights. When 
all are cold, remove all grissle, chop very fine, 


season ^vitll a little sage, tliyine, pepper and 
salt. Warm it in melted butter, serving very hot. 

Mrs. W. S. Ladd. 

Good Breakra>«t Di«<li. 

Chip dried beef or venison very thin, and soak 
over night in enough cold water to cover. In the 
morning heat one pint of milk, one cup of cream, 
a piece of butter size of an egg, in a porcelain 
saucepan. l\nien upon point of boiling, thicken 
mth ilour, and thro^v in the chips well di-ained. 
Simmer a few moments. 

Mes. W. S. Ladd. 

Fricasseed Duck. 

Wash and clean thoroughly; joint the legs and 
wings, and di^^de breast and back. One hour 
and a half before dinner put on in enough cold 
water to cover, and boil gently until just before 
dinner ; then take the duck up and arrange neatly 
on a platter. Have ready a taldespoonful of flour 
wet in a little water. Add one cuj) of milk to the 
water the duck was boiled in. When hot, add 
the flour gradually. When thickened take from fire, 
have two eggs well beaten, stir a little hot gravy 
into them, adding the gravy gradually until they 
are warmed, then stir them into the hot gra^y. 
Season with salt, pepper and a little celery salt. 
Pour over the duck and serve at once. 

Mrs. H. D. Bush. 

Roast Turkey or Cliiekeii. 

Having picked and drawn the fowls, wash them 
well in one or two ^vaters; \vipe them dry, dredge 


with a little tloiir inside and out, and pepper and 
salt. Prepare a dressing of dry ))read crumbs 
seasoned with pepper and salt; sage, summer 
savory or chopped oystei's may be added ; a well 
beaten egg is an addition. Fill the body and crop 
of the fowl with this dressing. Rub outside of 
fo^^l with pepper and salt and put in roasting pan 
with bits of butter or slices of fat salt pork. Roast 
from two to three hours, according to size of fowl. 
If you are uncertain al)out the age, steam or par- 
boil first. Brown a lump of 1)utter and a tal)le- 
spoonful of iloui' and poui' boiling water on it, 
and use to baste with. Chop the liver, heart and 
gizzard fine and mix with gravy. 

Mks. Swinton. 

Steak should l)e broiled as quickly as possible. 
Do not season until taken from gridiron. Sei've 
at once. Miis. Swinton. 

Nteak Broiled on a Spicier. 

There are occasions when you desire to use your 
oven and broil a steak at the same time. Take a 
spider and let it get (flrwhst red hot. Do not greai^e. 
Lay in your steak. When it loosens from the 
spider turn. Do not season until on your 
platter. If properly pre])ared, the steak is fully 
as good as broiled. 

I?lea( BalN. 

Add to cho])pe(l meat, seasoning to taste, one 
^^^j:,. Make into small balls and roll in l)read 
crund)s and fry. Miis. II. IbxiiK. 


Pi'€'!«i!*ed Cliic'keii. 

Cook chickens in as little water as possible. 
Wlieii cooked so that the meat is loosened from 
bones, season and ]H»il nearly dry, watchinu; that 
it does not burn. Put in dish and when cold 
slice and serve Avith cold boiled eij;i»;s, sliced. 

Veal I.oaf. 

Have youi' butchei' chop three [)ounds of veal 
without bone or fat. Roll twelve crackers very 
fine; add to your meat one tablespoonful salt, one 
tal)lespoonful bhick })epper, live tablespo(msful 
water, one and a half tablespoonsful l»ntter, or 
t\vo slices of salt pork chopped fine, three well 
l)eaten eggs; add the rolled crackers. Ha\-e some 
extra ci-ackers rolled and make the meat into a 
loaf similar to ])read l)y rolling in cruml)S. Place 
in the oven and ))ake two hours. Baste with 
butter and water. 

Entree of Sweetbreads. 

Take some cream or rich milk ; add black pep- 
per, salt, a lump of butter, a little celery, vinegar 
or lemon juice, a drop or two of Worcestershire 
sauce, a little French mustard and a half - teaspoon - 
ful tobasco. Compound thoroughly and then 
boil carefully so as to prevent curdling, but boil 
till the flavors are harmoniously blended, keei:»ing 
it perfectly sniooth. Then add the sweetbreads, 
previously parboiled and removed of all coating 
or skin. Boil again genthj till the sweetbreads 
are thoroughly cooked and the broth has become 
a thick gravy. When served dash again with a 


little l)lack pe])per. It. is (liffit-ult to give correct 
instructions, for an accomplished c^ief always se- 
cures a perfect "flavor l)y continued tasting. 


How to Fry Chicken. 

The best fried chickens: The chickens are 
killed, scalded, picked and washed out cleanly in 
water, then (piartered and thrown into l)oiling 
lard. In a few minutes they are done l)ro\vn and 
are then to T)e removed and served up hot and 
dry, not put in grease again. In this way the 
fowl is very tender and is a great delicacy. 

Mks. Judge William Strong. 

Roil ltd Nteak. 

Take slices of round -steak; have slices of fat 
pork fried <mt; remove the pork; have the grease 
burning hot; lay in the steaks; turn them three or 
four times; remove to a hot dish. Add but- 
ter, a little pepper and salt. Obey these di- 
rections and the steaks will be very nice. 

Miis. W. B. King. 

To Steam €liickeii§. 

vSteam them over l)oiling hot water with a good 
sized piece of fat pork in it. Put a piece of fat 
pork in each chicken. Stuff them or not as you 
like. Serve with rich drawn butter, in a hot dish. 

Mrs. H. Theilsen. 

Rabbit Stei¥, ]\o. 1. 

Cut the raVjbit in convenient pieces, wash it in 
cold water, put in stew pan, with cold water to 

MEATS, Game, etc. 35 

cover, stew gently (nut allowing it to l)oil) until 
tender; then take out, roll in Hour oi' meal, and 
fry in a little butter until brown; turn tlie water 
in wliicli it was istewed into frying pan, thicken 
with a little flour and milk. Season to taste, and 
serve. Capt. li. H. Lamson. 

Jack Rahbit Steiv. 

Menixh Style. 

C'Ut into pieces, including neck, head (eyes be- 
ing l)ored out), lungs, liver and heart; place these 
pieces in an earthen or lined dish, add one onion 
(sliced), lemon (sliced), one teaspoonful of whole 
pep})er, two l)ayberry leaves, twelve cloves, a little 
parsley and salt, and good wine vinegar, sufficient 
to cover pieces, and allow it to stand in a cool 
place for twenty-four hours. When ready for use 
place in a lined pot, a small piece of butter, one 
one sliced onion, two bayberry leaves, dessert- 
spoonful of whole j^epper, eight cloves, wineglass- 
ful of wine vinegar, a pint of l)eef l)roth (stock), 
with salt to taste; put in the pieces of rabbit, 
co\er, put on the fire and allow it to simmer till 
soft. Mean^vhile put in a saucepan a piece of but- 
ter the size of a walnut, sprinkle in two tablespoons- 
ful of flour, and roast golden })rown ; then add, 
under steady stirring of the rabbit, sauce till thin, 
and pour all into the pot; allow it to cook well 
done. Serve hot in deep dish together. 

Mks. Henry E. Doscii. 


Porterhouse Nteak. 

^1 l(( Esjxiiiold. 

Put in sa,iR*e});iii three ounces of hutter; when 
hot juhl one small onion, chopped fine, and roast 
gohh^n; add six large tomatoes sliced and skinned; 
cover, and allow to stew for half an hour; then 
add one red pepper-pod, cut in [)ieces, two small 
pieces of garlic (very essential), and salt to taste. 
After ]>roiling steak place in hotplattei', }»()ur the 
above sauce over it unstrained, and serve hot. 

Mrs. Henky E. Doscir. 

Veal €iilletM. 

Glaces au Jus. 

Pepper and salt the cutlets well on both sides. 
Roll them in fine bread crunil)s (not crackers.) 
Dip them in beaten eg^, both sides. Roll again 
in bread criiml)s. Fry in ])utter golden l)rown. 
When all done, arrange them evenly in large 
saucepan; add teacu})ful of T)eef l)roth (stock), 
cover tight and allo^\^ them to simmer slowly for 
an hour, adding from time to time, a spoonful of 
stock. Serve in hot platter w'lih gravy poured 
unstrained over them. Mes. Henry E. Doscii. 

Purcee de Coiiiate. 


Poui' the contents of a can of tomatoes into a 
saucepan and stew half an hour. Meanwhile put 
into a small saucepan a piece of l)utter size of a 
walnut. AVhen hot, sprinkle in a large table- 
spoonful of Hour, and roast golden; stir this into 


the tomatoes until smooth; now pepper and salt to 
suit. Add one tables230onful of 1)rown sugar, one 
small piece of garlic (essential ), cover and stew 
again for ten minutes, then serve hot. 

Mks. Henry E. Dosch. 

Boo up a la ITIode. 

Au Dijoji. 

Five or six pounds of l)eef iw'mi the round, well 
larded. Render a small piece of bacon in a deep 
skillet. When hot, put in the meat after having 
been well peppered and salted and rubl)ed in ; fry 
on all sides; pot uncovered. Then add an onion 
stuck with twelve cloves. Three large carrots, 
wineglassf ul of claret. Same of wine vinegar. One 
bayberry leaf. Sprig of thyme. Two small jueces 
of garlic (which is essential), one tal)lespoonful 
of l)rown sugar, one pint of l)eef l)roth. Cover as 
tight as possible that the meat may cook in the 
steam. Set back on the stove and allow it to 
cook slowly, four to hve hours, diu'ing ^s-hich time 
it must not stop boiling ; add 1 »eef 1 u'oth from time 
to time as it is necessary. An hour before serving 
put in a saucepan two oinices of l)utter; wlien hot 
sprinkle in two tablespoon sful of flour, and roast 
a golden bro\vn; then add four or five sjioonsful 
of grav}-; pour this under steady stirring into the 
gravy in skillet, the meat having been previously 
removed, then replace the meat, cover tight and 
allow it to sinuner till done. Serve meat in plat- 
ter surmounted by carrots, a few sprigs of green 
parsley and a few spoonsful of gravy over the 
meat. Mrs. Henry E. Dosch. 


A sheep's pluck, a sheep's stoniacli, one ciiid 
oiie-lialf pounds suet, one-half pound oatmeal, 
one onion, pepper and salt. Procure a sheep's 
pluck and stomach -bag, ^vash the pluck well and 
put it on in a pot to boil, allowing the wind-pipe 
to hang out of the pot, so that any impurities will 
come out by it. Boil gently from one and a half 
to two hours. Get the stomach-bag nicely cleaned 
by the l)utclier, a\ ash it thoroughly and put it on 
in cold water, and bring it to a Ijoil, which will 
cause the l)ag to contract. Take it out of the pot, 
immediately wash and scrape it ^vell, and lay it in 
salt and water until re(piired. Mince the l)est 
parts of tlie lungs and hearts, leaving out all 
gristly parts, (xrate the best ])arts of the liver, 
and toast the oatmeal well, and ])ut all in a large 
1)asin. Chop the suet and onion very finely, add 
two teaspoonsful of salt and one of pe})per, a 
breakfast -cupful of the li(|Uor in wdiich the pluck 
has been l)oiled, to moisten, then mix the whole. 
Now lill up the stomach-bag, l)ut not (piite full; 
sew up the opening, and put it in l)oiling water, 
and l)oil it gently for three hours. Prick the 
haggis several times with a darning needle to 
prevent it from bursting, also ])ut a plate under it 
to prevent it sticking to the l)ottoni of the pot. 

Lewis Russell. 

" Ye powers wba mak mankind your care, 
And dish them out their bill o' fare, 
Auld Scotland wants nae skinking ware 

That jaups in luggies; 
But if ye wish her gratefu' prayer, 

Gie her a haggis !" — Burns. 


Beefsteak Pie. 

Cut cold roast l)eef into thin slices, cut some 
potatoes in tliin slices, lay potatoes in bottom 
of disli, and then a layer of l)eef, a little salt and 
pepper and potatoes, and so on until the dish is 
full. Pour in hoiling ^vater, cover with a crust, 
and bake. Mks. Lt . Dalton. 

Fond II ol* Chicken. 

8oak one cu})ful of bread-crumbs in a cup of 
boiling milk. Add one taldes})Oonful of melted 
l)utter. Salt and pe])])erto taste. Let the ])atter 
cool. Mince finely some cold chicken and one 
slice of cold boiled ham and one round of an 
onion. AVhen the bread is nearly cold, stir in the 
meat and two welbbeaten eggs. Beat together 
and turn into a well -greased l)aking-pan, and set 
into a brisk oven. When the fondu is a light, 
delicately -browned puff, send at once to the table 
in dish in which it was baked. 

Mks. Li\ Dalton. 

Veal Omelette. 

Three pounds of veal, half a pound pickled pork 
chopped fine, two eggs, one tablespoonful of 
cream, one tablespoonful of salt, one teaspoonful 
of pepper, one teaspoonful of sage, four rolled 
crackers. Mix well to2:ether and form into a loaf. 
Bake two hours and a half in a slow oven. Baste 
often -with l)uttei' and water. To be sliced cold. 

Mks. E. DePrans. 


€iii*riec1 Cliickeii. 

Chit tlie cliicken up as for stewiiiiz;, roll in Hour, 
and fry broAvn in hot hutter or oil; only fry until 
it is a nice delicate brown, then put in a stew pan, 
with ^vater enough to cover it, and simmer gently 
until thoroughly cooked; put in a piece of Initter 
the size of an egg, and salt to taste; take one 
tablespoonful of flour and one tablespoonful of 
curry powder, and mix together with a little cold 
water; stir in gently with the chicken, and 1)oil 
for a few minutes. Then serve on a hot dish, 
with a. border of rice. Mks. T. Mehky. 

Pitkled Tri|K-. 

Take a thick tripe, and after it is thoroughly 
cleaned let it stand in cold Abater t^velve hours. 
Then boil for eight or ten hours, and before tak- 
ing off salt to taste. Tlien cut in convenient sizes, 
pack away in stone jars and cover with good cider 
vinegar. Bi'oil or fry in butter, and if too strong 
of vinegar, freshen before cooking. 

N. B. — Pigs feet same as above. 

Mhs. S. (I. Reed. 

Rolled BeciVitenk. 

Take a round l)eefsteak, weighing a]>out three 
pounds. It should l>e thick and juic}, but need 
not be tender. Spread over it a force meat of 
brea<l crund)s and a little salt poi'k clioj)pe(l fine, 
flavored -with onions, salt and pep2)er. Koll tightly 
and secure with string. Put in kettle with water to 
cover it and simmer for three hours. Then broAvn 


ill oven, thicken tlie gravy and pour over it. Re- 
move the string carefully l)efore serving it. 

Mes. Judge William Stkonc4. 

Fried S^rectbreads. 

When l)rouglit from the market they should 
immediately be put in cold water for an hour or 
more, until the hlood is extracted. Then put in 
boiling water and cook hfteen minutes. Salt the 
water a little. After tliey are cold cut thin in 
suitalde sized pieces. Egg and bread-crumb them 
and fry in hot hutter. Serve with peas or aspar- 
agus. Mks. W. S. Ladd. 

€'alve!<i' Brniii!^. 

C-alves"' hrains are treated about the same as 
sweetbreads, only not ])oiled so long, not more 
than five minutes, and then throw in cold water 
to keep them iirm. Egg and l)read-crumb them. 
Fry them in hot butter or lard. Serve with peas, 
asparagus or tomatoes. Mrs. W. S. Ladd. 

Ifliittoii Stew, 

Four ])ouii(ls mutton cut line, four onions, six 
])otatoes, })epper and salt to taste, wntev enough 
to cover. Ste^v four hours slouch/. 

Mrs. M. Trench akd, Astoria. 

Boiled Les; of* i^Iiitton. 

Rub well with pep])er and salt for two days 
before cooking. The third day boil three hours. 
Excellent served cold. 

Mrs. M. Tren( hard, Astoria. 


Egg Sauce. 

IA>r Salt Jfish or Boiled T'oiujae. 

Make half a pint of siiiootli drawn l)iitter. 
Boil four eggs twenty minutes until ([uite hard. 
Take off the shells, chop tlie eggs rather small. 
Stir into drawn Inittei'. Serve very hot. Add 
lemon juice, if desired. Always puthard-l)oiled 
eggs into cold water for a few minutes ; the shells 
will come off more easily. 

Suet Crust. 

For Meat Pies. 

Five or six ounces of beef suet, free from skin 
and shreds. Chop very fine. Rul) well into a 
pound of floiu'. Work into a smooth paste with 
half a pint of ^v^atel•. Roll it out and it is ready 
for use. 

All Indian Dish ot* Fowl. 

An Entree. 

The remains of cold roast fowl, three or four 
sliced onions; tablespoonful of curry powder; salt 
to taste. Divide the fowl into joints. Slice and 
fry the onions in a little butter, taking care not to 
burn them. Sprinkle over the fowl a little curry 
powder .and salt; fry these nicely; pile them high 
in the centre of the dish, cover with the onions, and 
serve with a cut lemon on a plate. Care must be 
taken that the onions are not greasy. They 
should l)e quite dry, but not burned. 

Mes. Beeton, London, Eng. 


Fried Oxf'eet or Cow Heel. 

Ox feet, the yolk of one e.g^^^ bread crumbs, 
parsley, salt and cayenne to taste. Boiling but- 
ter. Wash, scald and thoroughly clean the feet, 
and cut them into pieces al)out two inches long. 
Have ready some iine bread crumljs mixed with 
a little minced })arsley, cayenne and salt. Dip 
the pieces into the yolk of an egg, then in the 
l)read crum])s, and fry them in boiling l)utter un- 
til of a nice l)rown. 

Mrs. Beeton, London. 

.^iiiiotliered Bircl!«. 

Pick and draw young l)irds; split tJiem open in 
the back; put them in a (h^ep iron pan with a 
close fitting cover, with a cup of water and some 
butter sprinkled with pe])per and salt. When 
done lay the l)ir(ls on a liot platter; thicken the 
gravy and pour over them. 

Mits. f]\'iHiK Deady. 

Qiiailix or Pliea!^aiit!!i. 

If young l)ir(ls they are mucli nicei' l)roiled 
than any other way. S]_)lit them open at the l)ack 
and flatten; butter well and cook quickly over 
hot coal fire, adding Initter all the while. AVhen 
done add more Initter and place them in hot oven 
for a minute for the butter to melt. Serve on 
toast. Mrs. W. S. Ladd. 


Take a })iece of hock and l)oil twelve hours; 
then cut in strips across the grain. Pull it intt) 


shreds. Season with pepper and salt and a little 
alls})ice. Then put it in a mound. If you like it 
hot, after heating pour it over toast and garnish 
with poached eggs. W. M. Moulson^. 

fardel leii Nance. 

One quarter of a pound of Sardellen. Three 
hard boiled yolks of eggs; a little parsley; lemon 
peel chopped fine; l)oullion. Let it come to a boil. 

Mrs. E. Goldsmith. 

Fried Veiii»i»oii. 

Take small strips of l^acon and fry them out. 
Cut the venison into very thin slices and fry a few 
minutes in the fat, which should be very hot. 
Remove the l>acon l)efore putting in the venison. 
It is delicious eaten Avith Montserat sauce. 

Miis. Annette Cotter. 

Beer lioaf. 

Four pounds tough beef chopped fine, eight 
crackers ])ounded tine, three eggs well beaten, one 
tablespoonful of milk, one tablespoonful of salt, 
lialf a tables|)oonful of pepper, butter the size of 
an egi^. Make into a loaf and l)ake two hours. 
Baste wdtli milk. Serve either hot or cold. 

Mrs. H. Hogtte. 

Pressed ITIeat. 

Boil about four pounds of any kind of meat 
luitil cooked all to pieces; the water also must 
have eva})orated or cooked away. Then add one 
teaspoonful mustard, salt and pepper to suit taste, 


butter size of an egg; add different spices if liked. 
Pound all together witli a potato -niaslier and set 
in a dish where the cover can ])e ^veighte(l down 
upon it. When cold, turn out and slice. 

Mrs. W. IL Conner. 

If you want a stew for five or six persons, take 
two good-sized or three small ral)l)its, one tpiart 
of tomatoes peeled and sliced, six ears of green 
corn cut from cob, one-half pound of butter, one- 
half pound of fat salt pork, one pint of lima or 
butter beans, six potatoes parboiled and sliced^ 
one teaspoonful black pepper, half a teaspoonful 
cayenne, one gallon of water, one tables])oonful 
of salt, two tablespoonsful white sugar, one onion 
minced small. Cut the rabbits into joints, laying 
in salt water to draw out the blood. Put on the 
gallon of water with the salt in it, and let it boil 
five minutes. Put in the onions, beans, corn, 
pork (which has been cut in fine strips), potatoes, 
pepper and the rabbits. Cover closely, and stew 
two and one -half hours very slowly, stirring the 
mass frequently from the bottom to prevent its 
burning. Then add the tomatoes and sugar, and 
stew an hour lono:er. Ten minutes before it is to 
be taken from the fire add the l)utter, cut into 
bits the size of a walnut, rolled in flour. Give a 
final boil, taste to see that it is seasoned to your 
liking, and serve al once. 

Capt. R. H. Lamson. 


Sauce for Lol»«iter or Chicken. 

Boil one (|iuirt of milk; wliile foiling put in a 
Imnch of parsley, one onion and a little celery; 
stir three tal)lespoonsful of Hour, mixed perfectly 
smooth witli a little cold milk. When boiled take 
out tlie ^■ei»;etaldes, add small [)ieces of butter to 
the cream, mix the sauce with lol)sters, or chicken 
finely chopped, and mould into sha})e and i-oll in 
crackei' crund>s and egg. 

^Mks. H. W. Couhett. 

To Boil a Ham. 

Wash the haui carefully, cover entirely with 
cold water, and boil until perfectly tender. Let 
it stand until the ^vater is cold, take out, peel off 
the skin carefully, sprinkle lightly with brown 
sugar, put in a moderate oven, l)ake slowly until 
a light brow n. Miss M. L. IIolmks, 

Oregon City. 

Diici^ §aliiii. 

FiiTuhhed by Portland Amateur jSporf.wunt. 

Take two nice mallards, draw them and place 
the giblets in a stew-pan, with a little mace, bay 
leaf, cayenne pepper and salt, and a little water, 
and let simmer slowly until tender. Then take 
out gil)lets and cho}) fine with a small onion. Ke- 
turn them with the liquor in the stew-pan, and 
add a glass of good sherry; stew slowly for ten 
minutes, then add bread crumbs, a little sage and 
pounded celery seed, and stuff the ducks with this 
compound. Place the ducks in a large stew-pan, 
a half pound of good butter, and when it is quite 


liot place tile ducks in it, stirring tlieni around 
until tliey get nicely browned, then add boiling 
water just to cover tlie ducks. Cliop one -quarter 
pound of bacon into dice and add two onions 
stuck witli cloves, one carrot, with pep])er and 
salt to suit taste. Let simmer very slowl}^ until 
ducks are tender, tlien add one l)ottle of claret and 
skim oif tlie fat rising to tlie surface. After 
adding the \vine, let tlie ducks simmer eight or 
ten minutes in it and add two cans of mushrooms 
sliced. Cook slowly ten minutes and serve hot — 
ducks in the center, dry toast around edges, 
mashed 2K)tatoes on side. If you have two ducks 
and have only one friend to assist you, and it kills 
him when done, he will die contented and happy. 

CoUl Ifleat Fritters. 

Take ecpial (piantities of cold bits of steak, or 
roast chopped fine, and bread crumbs; add two 
eggs, enough milk to make the consistency of 
dressing, add pepper and salt, and fry in butter 
until brown. Mks. Sooby. 


CfCiieral Directions. 

Always try aiul secure them as fresh as ])()ssil)le 
and see that they are carefully looked over and 
kept in cold water for several hours before cook- 
ing, removing all decayed or unripe spots. The 
water for l)oiling vegetaVdes should always boil 
before your vegetal des are put in the kettle. 

Turnips require (me hour's boiling. 

Cabbage slundd ])e boiled from thirty to forty 

Beets about two hours, and then dropped into 
cold water and the skins remo\'ed. 

Squash (Winter) should boil from twenty to 
forty minutes. 

Asparagus — Twenty minutes ; very little water. 

Green Peas — Twenty minutes ; very little water. 

Green Corn — Twenty nnnutes. 

Shell Beans — One hour. 

String Beans — One hour. 

Onions should be boiled in two or three waters, 
addino; uiilk the last time. 

Spinach — Twenty-live minutes. 

Parsnips — Half an hour. 


€orii PiifUliiig. 

One can corn, tAVo eggs, three -fourtlis of a cup 
of milk, one tablespoon l>utter, salt and peppei*. 
Bake half hour. Mrs. F. Dayton. 

ITIaccaroiii an Froiiiag^e. 

Simmer a cup or two of maccaroni until ten- 
der, pour off the water, ])ut in a leaking dish, 
s])rinkle on salt; next a layer of cheese chopped 
or grated; then of bread or cracker cruml)s, and 
so on; last a layer of bread. Pour over a little 
melted l)utter and brown in oven. 

Miss E. M. L. 

Fotatoe?< Boiled in JLard. 

Select potatoes of uniform size, pare carefully 
and drop into a kettle of boiling lard. Boil from 
twenty-five to thirty minutes. 

Potato Balliii. 

Take of cold mashed potato and add eggs ^vel\ 
beaten, and flour to keep to its natural thickness. 
Make intt) balls and fry in butter. 

i^calloped Potatoes. 

Take a deep })an or dish, and slice thin a layer 
of raw p(jtato ; sprinkle over a little pepper and 
salt, a fe^v small ]>its of butter, and dredge lightly 
with flour; add layer after layer until the dish is 
full, and then pour gently in at the side milk un- 
til it just comes to the top, but does not cover the 
potatoes. Bake in a good oven three quarters of 
an hour, or possibly an hour. Keep covered at 
fu'st, to jn'event burning. 

Mrs. M. L. v. B. Thompson. 



Drop the potatoes, nicely pared, into boiling 
water, witli salt; l)()il until soft enough to pass a 
straw through ; lift out separately and wring dry 
on a napkin. Serve upon a napkin -covered plate. 

Aunt Elleu'«ii Way of Cooking; €al>l>a$?e. 

Select a medium -sized firm head of cabbage, 
chop fine and put into a saucepan, with one tea- 
cupful of vinegar, lump of l)utter size of an egg; 
pej)per and salt to taste. Boil until tender, al)out 
one hour. When ready to serve stir into it one 
cupful of thick rich cream (sou?' is to be pre- 
ferred), and serve hot. 

Mes. a. W. Witiierell. 

Cabbage Cooked in jllilk. 

Chop a sufficient quantity of cal)bage for your 
meal, cook in as little water as possil^le; when 
partly done turn off the water and add milk in- 
stead; then cook slowly, taking care lest it l)urn. 
When ready to serve season with butter, pepper 
and salt. Cream may he added if easily procured. 

liailies' Cabbage. 

One well-beaten egg, one tal)lespoonful of ])ut- 
ter, a little salt, one taldespoonful of vinegar; mix 
in a granite pan and set on the stove; stir con- 
stantly until it thickens. Be careful not to let it 
l)()il and cui'dle. Have your cabl)age sliced very 
thin, and toss about in the pan until thoroughly 
mixed with the dressing. Serve at once. 

Mks. ay. B. King. 


Hlock Oysters. 

Add three well beaten eggs to tliree grated 
parsnips, one teacupful of sweet cream, piece of 
])utter half the size of an egg, one teaspoonf iil of 
salt, three tablespoonsful of flour. Fry as griddle 
cakes. Mrs. D.' O'Neil. 

Boston Baked Beans. 

One pint of heans soaked over night. In the 
morning pour off the water and add a small 
piece of salt pork scored across the top. Add 
one tablespoonful of New Orleans molasses. Fill 
nearl}^ full of water and l)ake in a bean jar about 
eight hours. Add a cup of hot water every hour 
excepting the last two hours. Keep covered. 

Mrs. Alfred Frank. 

JHock Oysters, or Corn Fritters. 

One pint grated corn, add one \vel\ Ijeaten egg 
and a small cup of flour, lialf a cup of ])utter or 
cream, a little salt and pepper. One tablespoon- 
ful of the mixture will make a fritter. 

Mrs. B. G. Whitehouse. 
€urley Cabbage. 
^1 Gennati Dish. 

Kemo\e all defective leaves, cut into (puirters 
and boil in salt water until tender. Take up into 
a colander and press all the water out. Chop it 
in a chopping bowl. Take a S2)()onful of drip- 
pings, or any nice fat, in a frying pan. When 
hot slice an onion small. Cook until brown. 
Add a tablespoonful of flour and brown; then 


add a little soiij) water, salt and ])epper. Boil 
this witli tlie cabbage a few minutes and serve. 
Mrs. Meyer Rosenblatt. 

l^tring ]lcaii!< and Pea§. 

(kipe Cod Style. 

Cook beans four hours with salt pork. After 
they have cooked two hours and a half put })eas 
in on top with a little ^vater. As served add half 
a cup of cream. Salt and pepper to taste. 

Miss M. E. Quigley. 

Unarmed-Over Cold-Boiled Potatoe>«i. 

Put in a saucepan one large cup of nulk, a 
piece of l)utter the size of an ^^^. Let it sim- 
mer. Stir into it one well beaten egg and one 
level s})oonful of cornstarch, mixed in a little 
cold milk. When thickened, add your potatoes, 
which should be cut into small dice. Let it just 
come to a boil and serve immediately. Do not 
stir with a spoon, but by shaking the saucepan. 

Mrs. R. H. Hoyt. 

Dressing Tor Cabbage. 

Take one gill each of vinegar and water. 
Wlien moderately warm add three eggs well 
beaten. AVlien it begins to thicken add one tea- 
spoonful of butter, one teaspoonful of salt, one 
tablespoonfid of white sugar. When cold add a 
little mixed mustard. Pour over finely chopped 
cabl^age. Stir well and allow to stand several 
hours before serving. N. E. 


Crreen Corn Cakes. 

Eighteen ears of green corn grated, two cups 
of milk, tAv^o cups of flour, one teaspoonful of 
salt, two teaspoonsful of baking powder, four 
eggs, pepper if desired. Fry on griddle. 

N. E. 
Breakfast Potatoes. 

Cut in long tliin strips; have ready a pan with 
some hot fat, drop the potatoes in, salt and pep- 
per if desired, and hake in a cpiick oven. 

Beet Root. 

Large heet roots may l)e l)aked instead of 
l)oiled. Mks. AVm. Reid. 

Baked Beans. 

One quart of l)eans soaked over night. The 
next morning par]>oil for ten or hfteen minutes in 
a kettle filled with cold Avater, change the water 
and put with them a piece of salt pork as large as 
a small loaf of hread, l)oil long and well until 
tender, in as little Avater as possil)le, watch that 
they do not burn; pour into a baking dish, drain- 
ing off most of the water; put the pork in the 
center, cut the rind into small squares, salt and 
pepper to taste, bake from three to four hours. If 
they appear to be leaking too dry add some of the 
l)ean broth. The broth can be served as soup 
with a few of the beans left in. 


Cut the tomatoes in slices without taking off 
the skin, dip them in flour and fry in hot butter 


very (juickly; lay tlu'iiMvlieii hrowii on a platter 
and add to tlie butter and juice a little milk or 
cream. When hot jxtui* over the tomatoes. 

Tomatoes Broiled. 

Cut large tomatoes in half, have a very hot tire 
of coals, broil quickly the cut side, turn and l)roil 
the skin, sprinkle Avith })C})per and salt, a little 
l)utter on each. Serve immediately. 


Ten ears of corn, one pint lima l)eans, cut the 
corn from the col), cook the l)eans half an hour, 
then add your corn and cook from twenty to 
thirty minutes longer. Season with pepper, salt 
and butter; add milk or cream if desired. 


Cut the carrots in small pieces, boil in salted 
water for one hour, drain and put in a stew-pan 
with a piece of l)uttei'; cook slowly and do not 
allow to burn or brown. Pour over them a cup 
of new milk and simmer slowly for thirty min- 
utes, remove the caiTots to the dish, and stir into 
the milk two well-l)eaten eggs when cooked; do 
not let curdle. Pour over the carrots and serve. 

Boiled Celery. 

Cut into pieces about the size of asparagus; 
boil thirty-five minutes; drain ofp the water and 
add milk or cream. Season with pepper salt and 


Itakecl Tom a toe !^. 

Take tomatoes of uniform size; place in a bak- 
ing disk; pack ck)sely with stale bread; sj^rinkle 
sugar, salt, pepper and })utter o\er them. Bake 
one hour. 

^craiiiblecl Potatoeisi. 

Have ready a stew-pan with large piece of melted 
butter in ; stir in your cold boiled potatoes which 
should be well chopped. AVhen brown, stir in 
four or live well beaten eggs. 

Onion .^aiit'e. 

Boil and mince six large onions; when tender, 
strain. Mix with onions one ounce of flour, one 
ounce of butter; add one half a pint of milk ; pep- 
per and salt to taste. Boil until thick. 

Mrs. M. Tkt^nchakd, Astoria. 


Italian Style. 

Procure the right kind of maccaroni, which 
comes in flat strings as wide as two Angers. Put 
in boiling water in which you have thrown a 
handful of salt; boil twenty-five minutes; drain 
in a colander. Have in a sauce-pan two pounds 
lean beef which has stewed for two hours or more 
with salt and pepper, and four bay leaves, three 
cloves, four allspice, and half a pint of tomatoes. 
Strain the contents through a sieve, return to the 
fire, heat up, and having placed some maccaroni 
in a deep dish, pour over the liquid. 

Mrs. R. H. Hoyt. 


€olcl ^laTF. 

One small cup of vinegar, and l)utter size of an 
^gg. When it conies to a boil, stir in yolk of one 
egg beaten, also one tablespoonful of vineger, a lit- 
tle salt, })epper and mustard. Boil until it thick- 
ens, when pour on the ca])bage and set away to 
cool. Mks. Ji i)(4E Kaleigh Stott. 

Scalloped Potatoes. 

Peel and slice potatt)es in potato-slicer. Put in 
a deep dish a layer of potatoes, season with salt, 
pepper and l)utter; continue until }<)ur dish is 
full. Cover well with milk, and bake one hour 
and a ([uarter. If the oven is too hot, cover with 
a tin. Mrs. Wm. Markland Molsoist. 

Cold Steweil Potatoes. 

(Alt in slices, and bring to a boil (do not fry), 
in two tablespoonsful of l>utter. There should 
be two cups of jjoiled })()tatoes. Sprinkle a very 
little "Hour over them. Set on back of stove, and 
let simmer gently one hour, or as long as you can. 
Just before serving, bring to a boil, and add one 
cup of milk and l)oil U}) once. This is a delicious if cooked properly. Pepper and salt. 

Mrs. J. B. Montgomery. 


Cauliflower, when in season, that is: just grown; 
should be boiled twenty minutes with a handful 
of salt, then the water poured off, and left on the 
l)ack of the stove a few minutes before serving, 
with drawn butter poured over it. 


DravTii Butter. 

Three ounces of butter, one o\uice of Hour, one- 
half pint of water; mix the butter and flour 
thoroughly together and stir slowly into onedialf 
pint of l)oiling water. It should ])e stirred very 
smooth. Add salt. Place the cauliflower in a 
hot dish, pour over it the sauce and sprinkle 
lightly with pepper. Miss F. A. Holman. 

Potato DiRiiipliii^'^. 

Grate three or four cold l)oile(l potatoes; add 
the same cpiantity of raAV potatoes, slice two pieces 
of stale l>read cut in small })iecvs; fry bread in 
hot fat until brcnvn, pour over grated potato, add 
salt and one cu]) of flour, mix well and roll into 
small l)alls. Put them into a kettle of boiling 
^vater, add salt to the water. Boil half an hour and 
dish up Avith a sauce of meat gravy, or sour gravy. 
This is a very tine (xerman dish. 

Mrs. Mfa'er Posenblatt. 

!*i»weet Potatoes*. 

A la Missouri. 

Butter a deep dish, peel and slice rather thick 
raw sweet potatoes; place in layers with butter, 
a little salt and sugar sprinkled very lightl}'. 
Bake for an hour. Mrs. J. B. Montgomery. 

Breakfa!«it Luxury. 

Take eiii'ht ears of corn and grate them care- 
fully, scraping off the cob with a knife, so as to 
get all the milk. Peel one tpiart of good ripe 


toiiiatoes; cut tlieni into the corn. Season with 
8Jilt and pep])er. Put in ])utter, and a(hl three 
rolled crackers. Stew steadily one hour. 

Mks. G. AV. Snkll. 

To fry, l)oil your parnsnips until done; take 
out and fry in hot hutter nntil brown, or they 
may be dipped into ei»;g and cracker cruinl)s and 
fried as oysters. Again, some persons prefer them, 
after l)eing boiled until done, laid on toasting 
fork and browned over liot c(>als. Serve with a 
little butter, and season with [)epper and salt. 

Pai>iii|> SteW'. 

Cut parsnips into slices; add e(pnil quantity of 
small potatoes, also sliced. If onions are liked, 
add one or two, with salt pork to season. Pepper 
and salt to taste. 

Potato PiifTs. 

Chop fine any kind of cold lean meat (or sev- 
eral kinds together) and season; mash potatoes 
and make them into a paste with an egg^ and roll 
ont, dredging wdth flour, cnt ronnd, rather small. 
Put some of the meat on one-half and fold the 
other over it, pinch neatly and fry a light l)rown. 

Miss E. M. L. 


To be /Served with Young Beets. 

One tablespoonful of flour, one tablespoonful 
of butter, yolk of an ^gg] pour over it three table- 


s])()()iisful hoiliiio- water, add half u teawpooiiful of 
sugar, salt and pep])ei- to taste. 

Mks. Stkofde, East Portland. 

Di'C'!X!<iiii$ lor Cabbage or Lettuce. 

Yolk of one egg, one teasjxyonfid salt, one tea- 
spoonfid pepper, one teaspoonful mustard; put 
in l)c)wl and ])eat well. Add one teaspoonful 
melted l)utter, a little at a time. Beat well. Half 
pint of vinegar heated to foiling, and added grad- 
ually. To l^e used cold, 

Mks. Stkotde, East Portland. 

Ego- Plant. 

Slice and tlirow into cold water, ^vitll a tal)le- 
spoonful of salt, for half an hour, then wipe dry. 
Dip in egg^ then in cracker crumbs, and fry in hot 
lard. Mrs. John Sutton. 


ITly I?lother'!!i Chicken ilialad. 

Cut the meat of two cliickeii.s into dice, add 
about two-thirds more celery sliced very tliin; 
mix in a cup, ^vdiite [)epper one teaspoonful, one 
small one of nuistard, one of salt, one tablespoon- 
ful of Worcestershire sauce, one half cupful vine- 
gar; cut an onion in half and ruh the 1)Oav1 into 
which the salad is to he placed, add the s])ices l)y 
degrees, tasting from time to time to get it just 

For the mayonnaise take the yolk of one egg, 
a l)ottle of oil, a soup and fork, drop the oil on the 
yolk slowly and stirring constantly; when too stiff 
add a few drops of lemon juice or vinegar. If 
the oil is added too fast and it cnrdles, save time 
by taking a new yolk and mixing more slowly. 
Mks. M. L. v. B. Thompson. 

Chicken or I^obii^ter !§alacl. 

Take of al)out equal propoi'tions of the white 
meat of fowl or lobster (canned), season with 
peper and salt, and if chicken is used mix with it 
a very little finely grated onion, pack solidly with 
a little of your mayonnaise dressing and 2>ut on 
ice until ready to serve, when pour over it the 
remainder of your sauce and garnish with parsley 


cold l)c)iled l)eets cut into pretty designs, and 
place in beaten white of an egg wliicli lias l^een 
dropped into Ix tiling water; make a pretty orna- 
mentation for the center, with parsley about the 
edges. For pre})aring your mayonnaise, if you 
desire it extremely fine, take yolks of seven hard- 
boiled eggs and mash until perfectly smooth, add 
one small cup of oil, slowly adding at the same 
time vinegar or lemon juice to keep al)out the 
right consistency ; salt, cayenne pe})per, mustard 
(as prepared for the table) all to taste. Any ex- 
tra flavoring may be used if desired ; vinegar from 
mixed pickles, or chili sauce (without spice), give 
a delicious flavoring if used instead of plain vine- 
gar. An easiei' and plainer mayonnaise may be 
made by taking the yolks of tliree eggs well 
beaten, add oil very slowly until it is as stiff as 
cake batter, salt spoon of salt, and l)eaten white 
of one egg and a tablespoonful vinegar or lemon 
juice, a little cayenne pepper, one teaspoonful 
mustard (as prepared for table). 

Mrs. Edwards 

l^alad Dre§§iiig'. 

Without Oil. 


Take three -quarters of a pound of butter and 
melt in a sauce-pan. When thoroughly dissolved, 
take from the stove and beat into it two raw eggs. 
Add mustard, salt and cayenne pepper to taste. 

Miss E. J. Thompson. 


^nlad Dre!i(«iiiii^. 

Six eggs, six teaspoonsfiil mustard, six tea- 
spoonsful sugar, eighteen teaspoonsful milk, tlie 
same of vinegar and three of salt. Six talde- 
spoonsful of oil. Separate the yolks and whites; 
beat the yolks thoroughly, then mix in salt, mus- 
tard and sugar together dry, and add to the yolks. 
Then add olive oil and then the milk, then vine 
gar and cook as you would a soft custard. Beat 
the whites to a stiff froth and add to the custard. 
This can be bottled and kept for some time, in a 
cool place. Mks. Z. F. Moody, Salem, Or. 

Cabbage ^alad. 

Slice cabbage fine and pour over it a mixture 
of sour cream ; seasoned with vinegar, sugar and 
pepper. Mks. S. G. Reed. 

The JTIyjstery. 

Take eight or ten small tomatoes, remove the 
skins. Three large bell peppers, or Chili, if the 
others cannot 1)e obtained; remove cores and seeds. 
Take one large head of celery and three small 
silver-skin (mions. Put all these on ice for awhile. 
Cut the tomatoes in slices, chop onions hue, re- 
duce the celery and peppers to impalpable shreds. 
Use ordinary mayonnaise dressing. Place a 
layer of tomatoes in salad bowl, scatter over the 
tomatoes shreds and chopped onions about one- 
quarter of an inch thick. Pcmr on part of the 
dressing. Spread these in alternate layers until 
your dish is full. N. J. Levinson. 


Dre!ii$!iiiig' for T^ol>!!iter ^ala<l. 

Yolks of four eggH raw, two liard-hoiled eggs, 
rub perfectly smooth. Add three tablespoonsful 
best salad oil, little by little, three tablespoonsful 
of good vinegar, one teaspoonful best mustard, 
a little cayenne pepper, one teaspoonful of salt 
and black pepper. Mix all carefully. Just l)e- 
fore serving put the dressing on lobster. 

Miss Sophie BoELLiisra, Astoria. 

Cucuiiiber Salad. 

One peck of cucumbers pared, cut in slices; 
four large onions, cut in slices and pulled into 
rings ; sprinkle with a pint of salt. Let them lay 
over night. In the morning drain six or eight 
hours, rinse them off with cold water, then add 
one teaspt)onful cayenne pepper, three or four 
blades of mace, one wine glass of Maderia wine, 
two wine o-lasses of crood salad oil. Stir the whole 
well together. Fill the jars three parts full, then 
till to the top with good cider vinegar. 

Mrs. W. B. Kma. 

Trinity Church Naiad. 


The chickens should be put iu water which is 
very salt and cooked until thoroughly done, and 
let them lay in water until cold. Pull into shreds 
(which may l)e cut if too long), remove all skin 
and l)one. Use two eggs for every chicken ; beat 
the yolks a little, then stir in Frencli salad oil 
very slowly, a few drops at a time. If the oil 


begins to se|);ii*;ite udd ;i few drops of Iciiion 
juice. Add a little cayenne |)ej)|)er, two salt 
spoons of salt, a teaspoonful of ninstard dissolved 
in a hard hoiled yolk of one egg, whicli has been 
beaten to a })aste with a little oil. AVhen the 
yolks have been beaten to a stiff batter witli the 
oil mix in the cold water in which the chicken has 
])een boiled and enough vinegar to make the 
dressing rather thicker than rich cream. Taste it 
to see if seasoned aright. If the dressing should 
curdle put the yolks of one or two eggs on an- 
other platter and add the curdled dressing by de- 
grees, seasoning to taste. Take one l)owl of 
cho})ped celery to a bowl of chopped chicken. 
If you like, beat the whites to a stiff froth, mix 
with a little dressing, stir into the salad oil and 
put the rest on top. Good for grouse, quail or 
])heasant. One grouse goes as far as two chickens. 

Mhs. J. Myiuck. 

Shrimp 8alafl. 

One dollar ''s worth of shrimps, rejecting one- 
, third of the small ones. Dressing — Two I'aw 
yolks, four yolks hard-boiled (they should be 
boiled al)Out one-half hour), two teaspoonsful 
mustard, one teaspoonful salt, one saltspoonful 
cayenne pepper, six teaspoonsful salad oil, three 
tablespoonsful white wine vinegar; mash hard- 
boiled eggs very fine, and add to the yolks, well 
beaten ; add seasoning ; oil drop by drop, with a 
few drops of vinegar if it gets too thick ; after the 
oil is all used add remainder of vinegar. Clioj) 


lettuce and mix witli dressing just before serving. 
This is sufficient for eight persons if helped spar- 
ingly. Mrs. E. 1). McKi:e. 

Potato Naiad. 

Take from six to eight cold potatoes, slice very 
thin, slice two silver-skin onions very fine, add a 
little chopped parsley; season with salt and cay- 
enne pepper. Dressing- — ^Moisten one-tliird of a 
teaspoonful of nuistard with one teaspoonful of 
hot water; put the yolks of two eggs in the same 
dish; beat w^ell with an k^.gg beater until ^vell 
mixed; add salad oil, drop by drop, until thick 
like a custard; then add one and a half table - 
spoonsful of vinegar. Pour over the potatoes. 
Garnish dish with lettuce or celery tops. 

Miss F. H. Bodman. 

Pickles, Sauces, Etc. 

Crreeii Tomato Pickles, No. 1. 

Two gallons sliced tomatoes, sprinkle witli salt, 
and leave over night. Poui' off all tlie water in 
tlie morning, and add eiglit large onions sliced 
tliin, two small cabbages chopped, one qnart 
brown sugar, two quarts vinegar, two teaspoonsful 
each of celery seed and mustard seed, pepper, salt, 
allspice and cloves. Simmer gently half a day. 
Miss Carkie Hopkins, Seattle. . 

CJreeii Toiiinto Pirklejsi, No. jJ. 

One peck green tomatoes, one peck onions, 
sliced very thin. Place a layer of tomatoes, then 
one of onions, until your jar is filled, with a thin 
layer of salt in between. Let it stand for twenty - 
four hours, when drain off the brine. Add then 
one small l)ox ground mustard, one tablespoonful 
each ground pepper, ginger and cloves, three- 
quarters tablespoonful of alls]nce, one-(piarter 
teaspoonful cayenne pe2)per, half a tablespoonful 
celery seed. Mix well together. Put a layer of 
onions, tomatoes, alternating with spices, in your 
kettle. Add one pound and a half of brown 
sugar. Cover with good ^'inegar, and boil until 
tender. Mks. J. D. Holman. 


Sweet Pieklecl Pears. 

Or Other Fruits. 

If the pears are large, halve or quarter them, 
taking out the core; if small, simply wipe them. 
Put in presei'ving kettle with enough best cider 
vinegar to cover them and twice the measure of 
^dnegar in sugar. Tie in a muslin bag some cloves, 
stick cinnamon and mace ; 1 )oil all together. Take 
out the pears as soon as done, upon a silver fork, 
and arrange in stone jar. Boil down tlie s}Tup 
until the desired thickness is ol)tained. It can be 
tested by allowing a little to cool in a saucer. 
When the desired consistency pour over the pears 
and when cold cover the jar. Do not be alarmed 
if a mould foi'uis upon them. You can take it 
off and no harm is done. If they l^egin to turn 
sour, ]»ut in the kettle and scald and return to 
jar. Mp.s. H. D. Bi sh. 

Cantaloupe Piekle. 

Cut the melon in slices, pare off the rinds and 
lay over night in weak vinegar and water, al)out 
lialf and half. Next morning weigh, and to 
every ten pounds of frnit allow live pounds of 
sugar (light l)ro\vn is ])est), five pints of vinegar, 
a handful each of whole allspice and cloves. Boil 
slowly for four or five hours until the syrup boils 
almost, and the fruit is clear and dark. 

Mrs. E. G. Randall. 

Baltimore Piekle^. 

Fifty cucund)ers, ten large onions, twenty-five 
cents AN^orth of tumeric powder, a <piarter of a 


pound of pt'ppt'i' Jiiid white mustard seed. Cut 
tlie cucumbers into slices an incli in tliickness, 
sprinkle with salt and leave over night. Dry in 
the nn^rning with a cloth. Put theni in a stone 
jar, first a layer of onions then cucund)ers, and 
s})rinkle with tumeric powder, pepper and mus- 
tard seed. Fill the jar with cold vinegar. Stir 
together salad oil and ground mustard into a paste 
and spread over the top. Set away for six weeks 
then stir up well and they are ready for use. 

Miis. C. Lambekson. 

Currant Catxup. 

Six quarts currant juice, two pounds sugar, one 
tablespoon sful each of pepper, mustard and cloves, 
nearly a teacupful of salt and one pint of vinegar. 
Boil the currant juice until the six (piarts have 
boiled down to four, when add the other ingredi- 
ents and boil ten minutes. 

Mks. a. H. Morgan. 

Orape Cati^iip. 

From Still AnotJier. 

Five pounds grapes boiled and put through a 
colander, add two and one -half pounds sugar, one 
pint vinegar, one tablespoonsful each of cinna- 
mon, cloves, allspice and pe})per, one-half table- 
spoonful salt. Boil until a little thick and bottle. 
Mrs. M. L. y. B. Thompson. 

Tomato Catfxup. 

Half a bushel tomatoes, skinned; one (piart 
very best vinegar, one pound salt, one -quarter 


pound black pepper wliole, one-cpiarter pound 
allspice, one ounce of cloves, six white onions, 
three small boxes mustard, twenty cloves, garlic, 
two pounds brown sugar, one handful peach 
leaves, ca^^enne pepper to taste, one ounce celery 
g(3(^(^^. Boil three hours, stirring all the time. It 
is best to tie the spices in a small muslin bag. 
When cool pass through a colander. Bottle and 
seal securely. Mrs. Josiah Myeick. 

I*i>picecl Cherries. 

To eight pounds cherries, after the stones and 
stems have been removed, add four pounds of 
sugar and a handful of cloves. Put in preserving 
kettle and boil slowly until sugar is melted ; then 
boil fast until juice is clear. Just before remov- 
ing from the tire, add half a pint of good vin- 
egar. Mrs. J. B. Congle. 

Pickled Clierries. 

To six pounds ''Koyal Ann" cherries (leave 

stems about an inch long) put one and a half 

pints best vinegar, three pounds of sugar, one 

ounce cinnamon (in sticks), one and a quarter 

ounce cloves. Boil the vinegar and sugar, and 

skim until clear. Pour it over the cherries while 

hot. Let it stand twenty -four hours, and boil the 

vinegar again, and while boiling put the fruit in 

and let l)oil until well done. Keep in a crock 

well tied u]^ with paper. 

Mrs. F. G. Ewald. 


€liili .Sauce. 

One lar^'e onion, six green peppers cli()[)pe(l 
fine, six large ripe tomatoes peeled. Put in stew- 
pan, and add one tablespoonfnl of salt, one table- 
spoonful of l)rown sugar, two cups of vinegar, 
one teaspoonful each of ginger, cloves, cinnamon, 
allspice and nutmeg. Stir gently until well done. 
When cold bottle for use. 

Mks. II. D. Gkeen. 

Pickled I»eai>. 

Take six pounds of sickle pears, cut off the end 
of the stem and scrape the part left on. Take 
one (juart of wine vinegar, two and a ludf pounds 
of sugar, half ounce cloves, two sticks cinnamon, 
the rind of a lemon. After the sugar and vine- 
gar have boiled put in the pears and cook five 
minutes. The next morning cook syrup ten min- 
utes and pour hot over the pears. Let them 
stand seven or eight days when pour off the syrup 
and put in the spices and let it cook fifteen 
minutes. Take out the spice^s, put in the pears 
and let them cook until clear and soft enough to 
stick a fork into easily. Mrs. E. Fraxk. 

fwreeii Tomato Pickles. 

One peck tomatoes sliced, one dozen silver-skin 
onions, two tablespoonsful eacli of salt, mustard 
seed, black pepper and cloves, one tal)lespoonful 
eaeli of mace and cinnamon, one quai't sugar, two 
quarts vinegar; boil until tender. 

Miss J. McTuKK. 


StuflTecl Cucumbers. 

Lettlie ciiciiiiihers lay in Iniiie four or five days, 
cut open oue side and scrape out tlie inner part; 
if the inside is very salty let them lay in cold 
water until the next day; if not two or three 
hours will do. Stuffing for the cucumbers may 
be made as follows: American mustard, cloves, 
black pepper and pepper pods, small onions, cel- 
ery seed and horse-radish, all chopped fine. After 
being stuffed put the cucunil)ers in sharp vinegar 
Avith a little sugar. Mks. Alfred Fkank. 

Pickled Currants. 

Five pounds of ripe currants, four pounds of 
sugar, one quart of vinegar, one teaspoonful each 
of cloves, mace and cinnamon. Boil until the 
syrup is ([uite thick, one hour or more. 
Crreeii Tomato Pickle. 

One peck green tomatoes, six green peppers, 
three good sized onions, chop all fine and boil 
three minutes in two quarts (^f A'inegar and then 
throw away the vinegar. Three cups fine crushed 
sugar, two quarts fresh vinegar, one cup ground 
mustard mixed in cold vinegar, one tablespoonful 
each of cloves and allspice, two of cinnamon, 
three of salt. Scald all together and pour over 
your tomatoes hot. Mrs. L. H. Allen. 

^ Plum Pickles. 

Prick each plum with a fork, stick three or 
four cloves in each, place them in a dripping-pan 
in a moderately warm oven until they are thor- 
oughly w^armed through. Have boiling the follow- 


ing syrup: one quart of vinegar, tliree pounds of 
sugar, one teaspoonful each of cinnamon and gin- 
ger, one-half teaspoonful mace; boil this twenty 
minutes; add plums enough to have the syrup 
cover without jamming or crowding — let the 
plums remain in five minutes. Put in bottles and 
seal up while hot. Mrs. Dekum. 

Tomato Pickles. 

Slice green tomatoes and lay in layers, each one 
covered with salt, leave over night. The next 
morning boil until tender in good sharj) vinegar; 
place a layer in stone jar, sprinkle with cinnamon, 
cloves and allspice; next put in your jar a layer 
of sliced raw onions with a red pepper cut up in 
small pieces, next a layer of tomatoes, etc., until 
your jar is full. Pour good cider vinegar over 
all and leave for twenty-four hours. 

Spiced Peaches, 

Eight })ounds of peaclies, f<mr pounds of sugar, 
one quart of vinegar, two ounces each of cinna- 
mon, mace and cloves. Pour syru}) l)oiling hot 
over the peaches (raw). The next day boil the 
syrup again and pour over the fruit. Do this for 
five days. Cover the jar and heej) in cool ]ilace. 
Miss Soi'hie Hoklling, Astoria. 

Pickled C'liciiiiiiicrs. 

Make a strong brine of salt and water; when 
scalding hot place the cucund)ers in it, put weights 
wiKm them and keep them under the brine for 
twenty -four hours. Then jjut the cucumbers in pure 


cider vineo:ar. These pickles will keep and be 
always ready for use. Mks. W. H. Connek. 

Plain Chili Sauce. 

Thirty ripe tomatoes, peeled and cut up; five 
large onions, chopped fine; five green peppers (if 
small eight), three tablespoonsful salt, eight cups 
of vinegar, four tablespoonsful l)ro^vn sugar. Boil 
hard two and a half hours. 

Cueiiiiiber Catsup. 

Twelve large green cucumbers; peel and grate 
them, strain through a thin cloth, and tlu'ow the 
liquid away; grate three common -sized onions, 
and mix \vitli the pulp. Salt and pepper to taste. 
Thin with good vinegar, bottle, seal, and keep in 
cool place. Ants^a M. Mann. 

My GraiidiiiotBierN Recipe for Cirooseberry 

One gallon perfectly ripe l)erries, looked over 
carefully; put in perserving kettle, with one ])ound 
of bro^vn sugar, one pint best cider vinegar, half 
a pint water, one tablespoonful each of mace, 
cinnamon, allspice, one teaspoonful cloves. Sim- 
mer gently for at least eight hours, stirring fre- 
quently. Do not allo^v to l)oil. When done it 
should be thick like marmalade. Seal in jelly 
glasses. To l)e eaten with cold meats. 

Mns. K. H. HoYT. 

Chow Chow. 

Three dozen large cucumbers, two quarts of 
small onions, two heads of cauliflower, two heads 


of cahbage, one dozen green peppers, five red 
})e})pers, one onnce celery seed, half a pound 
mustard seed, half a })int of horseradish (cut 
small), half a teacupful of tumeric, two boxes of 
mustard, half a })int of salad oil, one (juart of 
small gi'een tomatoes. Cut the cal)bage and cu- 
cumbers in inch squares, break the cauliilower in 
uniform pieces, remove seeds from the peppers and 
cut in pieces ; excepting onions and tomatoes, have 
the pieces as uniform as possilile in regard to size. 
Pack over night in a jar, and cover with salt. In 
the morning scald in vinegar, and pack in jars. 
Take vinegar sufficient to almost cover, heat, and 
^\'hen cold add mustard and salad oil, mixed into 
a smooth paste. Pour over pickles. Add tumeric 
to the \'inegar just before mustard and oil. The 
mixture should be a fJiich i)a,sfe; if not, add more 
mustard. It will l)ecome thin enough after al)- 
sorbing the juice of the pickles. The onions and 
tomatoes are to be used wltole. If liked, one 
})oun(l brown sugar may be added to the vinegar. 

Pickled filial! Cue umbers. 

Take small sized cucumbers, make a brine of 
cold water and coai'se salt, strong, and put cu- 
cumbers in with a Aveight to keej) under brine. 
Let them remain for twenty-four hours. Take 
them out, drain and put in jars or any vessel you 
choose to fill ^vith vinegar. Leave room to cover 
w4th horse-radish leaves five or six thicknesses. 
Be sure they are covered with vinegar w^hen you 
put them in the cellar. Put a weight upon them 
to keep them under tlie vinegar. If they mould 


on top it will not hurt tlieni. When you wish to 
use them take out the quantity you wish to use, 
wash and let them soak in cohl Av^ater for a day 
or tAVo. Put tlieni in vinegar. In a few days they 
will l)e good, l)eing fresh. Pick your cucuml)ers 
every- other day and put them in the same Ijrine. 
Add water and salt as it is needed to keep strong 
enough, so that there shall be salt always in the 
bottom of the tul). Continue the same process 
until you get the (juantity you desire. My pickles 
for fall I put into vinegar. A fe^v gi'een })e})pers 
Avill improve and help kee}» them, if you like 
them. Mrs. W. S. Ladd. 

Pirklecl Cherries. 

Or (Mer Fruits. 

Fill your jars with fresh fruit; if cherries, pit 
them; if peaches, peel them. To every two 
pounds of fruit take one pint good sharp vinegar 
and one pound of sugar, whole clove and stick- 
cinnamon to your taste, and boil Avell and pour 
over your fruit for four mornings in succession. 
The sixth morning put fruit and vinegar l)oth into 
granite kettle, and simmer ^vell for a short time. 
Damsons and plums may l)e done the same way. 

Mrs. W. H. Effinger. 


Take small green cantaloupes, cauliflower, beans, 
nasturtion seed, small cucumbers, and cabbao^e. 
Put them into a strong brine that will bear up an 
egg. Leave them in the brine for a week. Take 
them out and put in fresh water for three days, 


cliaiigiiig tlie water eacli day. Then put tlieiu in 
alum water for six liours. Take tlieni out and 
wipe dry. CUit out a section from the cantah)U])e 
and remove the seeds. Add to the siliall vegeta- 
bles which have been mentioned, six large pep- 
pers (green), three large white onions, one root 
horseradish. Mix together with half a pound 
white mustard, one ounce ginger root (pounded), 
one ounce of celery seed, one ounce each of ground 
mace, cloves, allspice, cinnamon, one teaspoonful 
ground mustard, one ounce tumeric. Mix mus- 
tard and vinegar to a paste. Add these to the 
ingredients for stufRng, with half a teacu[)ful 
of salad oil. Add two pounds of sugar. These 
ingredients may be chopped all together, or 
the cabbage, cauliiio^ver, large onions, peppers 
and horseradish only chopped, and the smaller 
added whole. Some prefer to break the cal)bage 
and cauliHower in pieces and cut other larger 
ones. Fill the mangoes, tie in again the section 
cut out, and ])ut in cold vinegar. They will be 
ready for use in six weeks. The oil may be left 
out if desired. Miis. AV. H. Effingek. 

Pickled Cabbag^e. 

Take fine white heads of cabbage, cpiarter them 
and make a l)rine that will l)ear U}) an eg^^. Boil 
and skim it, and pour over the cold cal)l)age eight 
morninjxs in succession. Pour over while boilinsi; 
hot. Tlien soak the cabl)age in cold water, chang- 
ino; the water twice each day. To t\vo o'allons of 
very best vinegar add one })int black mustard 
seed, foiu' ounces of ginger, one pint white mus- 


ttU'd seed, three ounces black pepper, three ounces 
allspice, one ounce of cloves, one ounce of mace, 
one ounce tumei-ic (to color). Pound all, but not 
very fine. Add a handful of liorseradish and 
three pounds of l)ro\vn sugar, two lemons sliced, 
and one ounce celery seed. 

Mks. a. M. El fincjer. 

Pickle<l Eg'g'fii. 

Boil as many as desired foi' pickles; see that 
they are very hard, shell and put in cold vinegar, 
put in spices. In al)out two weeks they will be 
ready for use. Mrs. AY. H. Conner. 

Onion Pioklc!^. 

Small onions, peel and sprinkle salt upon. Let 
stand over night. Pour off the l)rine and pour 
upon them Ijoiling water. Let them stand twenty- 
four hours, then pour off and put on more 
water, doing this three times. Heat vinegar to 
almost l:)oiling and pour upon them mth plenty of 
black pepper seed. Mrs. F. K. Arnold. 


Two dozen large cucumbers pared and seeded, 
one dozen green peppers, one quart large onions, 
a few green tomatoes ; chop all fine. Add one 
cupful fine salt. Let stand over night. In the 
morning drain and add half a pound white mus- 
tard seed, half a pound l)lack mustard seed, half 
pound or one handful eacli of cloves, allspice and 
cinnamon. Add cold vinegar to cover. 

Mrs. Ed AVAR!) Failing. 


Gaiiie Natice. 

One peek of plums, six silver-skin onions; chop 
tile onions line and put on to cook in one pint of 
vinegar. Pit the plums and add to the onions 
four pounds of sugar, one teaspoonful red pepper 
or ])laek, two ounces of cinnamon. Cook slovi^ly 
and stir often. Add one taldespoonful of salt. 
Cook all day. Mks. (I. W. Snkll. 

Ciiciiinlier Nance. 

Take half -ripe cucumbers; peel and grate them, 
strain through a colander to remove seeds; let lay 
over night in an earthen dish; drain off the juice 
the next morning and put into jars, with whole 
black j^eppers, and cover ^vith vinegar; cork 
tightly. Excellent with cold meats. 

Miss M. L. Holmes, Oregon City. 

Fi)«ile Nance, 

Drawn butter sauce, made of milk; add two 
tablespoonsful olive t)il, mixed with yolk of two 
eggs, well beaten; cucund)er pickle, chopped fine; 
a little Worcestershire sauce. 

Miss Franoes Winch. 

Pliiladelpliia Nance. 

One peck of ripe tomatoes, one dozen large 
onions; slice tomatoes and onions, and lay them 
in alternate layei's, with one teacupful of salt. 
Let tliein remain over night. In the morning 
drain, and add one-quarter of a pound of white 
mustard seed, half an ounce each of pepper, all- 
spice and cloves (ground), and cinnamon if de- 
sired. Cover with vinegar, and l>oil two hours. 

Mks. O'Neill. 


Ciriiigerbreafl Puddiii^. 

One cup molasses, one cup milk, floiTr to the 

consistency of soft gingerl)read, one teas])oonful 

dry soda, one teaspoonful cloves, one cup raisins. 

Steam one and a half hours. 

Mrs. Valentine. 

Tapiooa Cream. 

Pour over one cup of tapioca one cup of milk, 
and let it stand over night. Heat until boiling, 
one quart of milk with the tapioca in; add yolks 
of four eggs well l)eaten, ^vith one cup of sugar, 
beat whites to a stiff froth, and add just before re- 
moving from the stove, "flavor of vanilla. 


Note. — The al)ove may l>e poured into custard 
cups, and when cold, frosted o\'er with the whites 
of eggs beaten to a stiff froth, and four tal)le- 
spoonsful of sugar added. Bi-own slightly in the 

Plum Pii«l(liii^. 

Half pound flour, half pound bread crumbs 
one pound each currants, raisins, suet and sugar. 
Four eggs, half pint 1)eer, wine-glass of brandy, 


teaspooiiful cacli of ciiiiiaiuoii, cloves, allspice and 
ginger, half a, nutmeg. Mix well; if too stiff use 
a little s^veet milk. Boil six hours. 

Mrs. a. W. Wituerkll. 


One (j^uart of milk; when boiling add four 
spoonsful of Hour wet in a little cold water, one 
cup of sugar, half a cup Initter. When cool, a(hl 
six eggs well beaten, one cup raisins or currants. 
Flavor with lemon or nutmeg. Save, if desired, 
the irjiite of one e.^^ and frost. 

Green €oru Piiddiiig'. 

A pessert. 

Four eggs, one quart of milk, one teacup gra- 
ted corn, one teaspoonful salt; sweeten to taste. 
Bake and eat witli a sauce. 

^vreet Apple Pudding. 

One pint milk, scald with one half pint Indian 
meal, one teaspoonful salt, six sweet apples cut in 
small pieces, two eggs. Bake three liours. 

Peach Pudding. 

One (j[uart of milk, two tablespoonsful corn- 
starch added to milk when boiling, one table - 
spoonful butter. When cold, l)eat in three eggs 
and half a cup of sugar. Cover bottom of pud- 
ding dish with peaches sliced, and sprinkle witli 
sugar. Pour over the custard and bake twenty 
minutes. Frost, and serve with whipped cream. 


Cripsy Cake. 

For Dessert or /Supper. 

One small sponge cake cut in slices and put in 
a (lisli, pour over it lialf a pint of wine. 

Make a blanc-mange of one quart of milk, yolks 
of nine eggs and one cup of sugar, and yiouv over 
the cake. 

Take the whites of five eggs and onedialf cup 
of sugar; cook foi' a few minutes ovei' boiling 
water, and ])our over the custard. 

Mns. M. Trench ARD, Astoria. 

Crrahaiii Piidcliiig, No. 1. 

Two cups graham, one cup of milk, one cup of 
molasses, one cup raisins (stoned), one egg^ one 
teaspoonful soda, a little nutmeg and salt, half 
teaspoonful each of cloves and cinnamon. Steam 
for three hours. 

Pliiiii Piidfliiig'. 

Half a loaf (small) baker''s lu'ead, soak and 
squeeze dry; add to it one cup l)r()wn sugar, two 
tablespoonsful molasses, one cup grated bread oi* 
cracker crumbs, three eggs, one cup chopped suet, 
little salt, one cup chopped rasins, one tablespoon- 
ful cinnamon, one teaspoonful each of allspice, 
cloves and yeast powder; little citron, nutmeg, 
almonds chopped, one tablespoonful l)randy. 
Mix well and boil four or five hours. 

Mrs. a. Meier. 


Cocoaiiiil Puildiiij;'. 

One (luart of milk, one cuj) of granulated 
sugar, one cii]) cocoaimt, tliive tablespooiisfiil 
corn starcli. Let it come to a boil and cook tliree 
minutes. 'I'o he served cold with cream. 

Mrs. M. Trkn( hard, Astoria. 

A Ifcaiilifiil llc'>iM('rl. 

Or Supper I>isli. ■ 

Soak one hox of (-oxV o-elatine over nisrlit. 
The next morning add one cuj)ful of claret or sherry 
and heat slowly until gelatine is dissolved. Tlien 
strain and a(hl one large pint of whi])ped cream 
and sugar to taste. Add to the gelatine slowly. 
Beat well and mould. 

Fig' Pudding'. 
From, SriujrtKf.^ Turkey. 

Three-fpiarters of a pound grated bread, half a 
pound l)est dried figs, six ounces of suet, six 
ounces moist sugai', teacupful of milk, a little 
nutmeg. Cliop the figs and suet \'ery fine. Mix 
l)read and suet first, then the figs, sugar and nut- 
meg; one egg beaten well, and lastly the nulk. 
Boil in a mould four hours and serve with a sweet 

No'PK. — This recijK' is not taken from a T)ook 
or from hearsay, l)ut it is a genuine, well-tested 
recipe of a cousin of mine ^vh(> was for some 
years a resident of Smyrna. 

Mrs. a. Holbrook. 


Potalo Piiddiii;;'. 

Three l)()iled potutoes, ruhlxMl w licii hot tliroun'h 
a sieve. Add "five eggs well hcateii, one pint of 
milk or crcaiii, Imtter size of an egg, two tabh'- 
spoonsfid wine, and sugar to taste. Bake and 
sei've hot without sauce. 

Ter^ Old Itooipf f'oi* Cii<<lar4l. 

Used in Emjlaitd hefoir the Iteroliif'ioti hij the 
Aneestor.s of the F<(iniJii mJio Nom Have 
PoMHeKsioih of it. 

One (jum't rieli milk. Boil w^ell with whole 
spices, which remove when tlie flavor is extracted. 
Then a(hl yolks of six eggs and beaten whites of 
three. Stir until thoi-oughly hot ((h) not allow 
to hoil or it w^ill curdle), ahout five minutes will 
do. When nearly cold Havoi' with rose water. 
It may now l)e turned into custard cu])s and a 
meringue spread over when cold, and slightly 
browned in the oven. | This recipe has nevei* ])een 
made ])ublic before. | 


{An Old Jleeipe.) 

One (puirt cream whi])])ed, half a pint of milk, 
yolks three eggs, one ounce Irish moss or isinglass 
(gelatine may b(^ used ), half [)int wine. Scald 
your milk and eggs, pour over your moss, 
which has previously been soaked in the water. 
Add wine and sugai'. Stir well until nearly cold, 
when strain in the mould. 


^o. 2. 

Due pint of cream wliip})e(l, add oue wine- 
glass brandy, add to it half an ounce of gelatine 
dissolved in a half pint of Avater, and sweeten to 
taste. Strain and niouhl. Pour custard ovei' it. 

Delicate Piiclcliii^'. 

This nuist l)e made in either a farina kettle or 
in a })ail set in l)oiling water. Take one pint of 
boiling Avater, add one cup of sugar and a piece 
of l)utter; thicken with three tal)lespoonsful of 
flour, nnide smooth in a little cold water; then 
add grated rind and juice of one lemon. When 
sufficiently cooked, stir in quickly the ])eaten 
whites of three eggs. Pour into a dish, and nnike 
a custard as follows and |)our oAcr it: 

CKxfard for Above. 

One pint of milk, one cup of sugar; add the 
beaten yolks of the eggs. Flavor with vanilla, 
and pour over the juulding. Mks. J. G. Scoby. 

(liralinin Pudding', ]^o. 3. 

One and a half cups of graham, one cuj^ New 
Orleans molasses, one cup I'aisins, half a cup of 
currants chopped fine, one teas})oonful soda, one 
teaspoonful each of cinnamon, cloves and allspice, 
half a cu]) of nulk, piece of butter, two eggs. 
Steam two hours or more, or set a pail in a kettle 
of l)()iling w^ater with batter in. Serve with sauce. 

Mrs. J. G. Scoby. 



(Uasily Made.) 

To one beaten egg add one enp of white sugar, 
into which beat slowly some melted l)nttei'. Fla- 
vor to suit taste. Mks. J, (1. Scoby. 

Boiled Indian Pudding;. 

Two cups Indian meal, one pint milk, one cup 
of flour, half cup of chopped suet, half a gill of 
molasses, two cu])s chopped dried apples (any 
dried fruit may be used; dried cherries are deli- 
cious), two teas])oonsful l)aking powder. Boil or 
steam five hours. 

Bread Plum Pudding;. 

One h)af baker's l»read, half i)ound of suet, one 
cup raisins, half cup currants, three eggs, one cu[) 
molasses, a little citron, nutmeg, cinnamon, all- 
spice and salt, two teaspoonsful yeast powder. 
Moisten the loaf of bread with nulk or water; 
eho]) suet very fine; beat eggs and spices well to- 
gether, then add molasses and yeast powder; mix 
all together thoroughly, and last!}' add fruit. Put 
tliis mixture in a buttered mould or tin. Boil four 
hours, and serve with hot sauce, made after fol- 
lowing recipe. Mrs. H. J. Cokbett. 


Half cup butter, one cup of sugar, white of one 
egg, brandy to taste, (jiven to Mrs. H. J. Oorbett 
1)y Annie R. 


JTIaiiiooa Piidcliii^. 

One quart milk, three tal>les])()<)iisful luaiiioca, 
half a cii]) sugar, a dessert spc)c)nful of butter, a 
little salt. (M)ok or steam until it thickens. Serve 
cold with \vhip[)ed cream. N. E. 

§l>oiige Piifldiiis;. 

One pint of milk, two ounces of butter, two 
ounces c>f Hour, two ounces of sugar, one tea- 
spoonful vanilla, three eggs. Put the milk in a 
two-quai't V)asin that Avill tit in the top of a sauce- 
])an one-third full of boiling water. Rul) the 
butter, Hour and sugar well together, and stir into 
milk graibiall)'. Cook until a thick batter. Ke- 
move, and when cool add the yolks well beaten, 
then the Avhites ])eaten stiff should be added 
gently. Put in a ])udding <lish, place in a pan of 
water, and ])ake three-quarters of an hour. To 
be eaten hot with wine sauce. 

Cakrie Ladd. 

^\'it]1 pei'mission of Bessie Tliornton. 

Chocolate Piiddiiig^. 

One ([uart milk, yolk of two eggs, t^vo table- 
spoonsful of corn starch, one cuj) of sugar, two 
tal)lespoonsful of grated chocolate. Make a l)lanc- 
mange; use tlie whites of tlie eggs with sugar to 
sweeten for a meringue. 

Mks. M, Tkenohakd, Astoria, 

Coffee Cream. 

Brown well one ounce of coffee beans, ])ut into 
one ])int of rich cream, while still warm, sweeten 


to taste, and allow to staud one liour; strain, dis- 
solve a half teaspoonful of gelatine in a little cold 
milk and add to the cream, ^vhip it to a firm frotli. 
The gelatine may be dissolved in a little orange 
water or lemon extract. Mrs. J. SwiKton. 


Blanc-mange may be served T)y monlding it in 
cnps and placing around a mould of jelly on a 
platter. The moulds may l)e alternate colors if 
lialf the custard is colored with grated chocolate. 

Poor ]VIan'« Piidcling^. 

Four cu[)s of flour, one cup of milk, one cup 
chopped suet, one cup molasses, one cup raisins, 
half a teas})oonful soda dissolved in w^ater, citron 
and currants if you wish. Boil three hours. To 
be eaten Avitli hot sauce. 

Mrs. C. Van Dusen, Astoria. 

Apple Roll. 

Yeast powder biscuit dough, very light; roll to 
al)out one-quarter of an inch thick. Take a pud- 
ding dish and cover the bottom with a layer of 
chopped apples with sugar and nutmeg on them; 
then a layer of dough, and so alternately until 
your dish is filled. Cover the top entirely with 
dough. After leaked spread the top wdth a mer- 
ingue. Mrs. S. L. Brooks, Dalles City. 

Baked Apple Diiiiipliii^!^. 

Make a sauce of one large cup of hot water, 
butter the size of an egg, one teacupful of sugar; 
peel and core six good cooking apples, take one 


pint of ilour, a little salt, Imtter tlie size of a large 
W'aliiut, scald ^vitli l)oiliiig water until a stiff 
(lougli. Make into six portions, place an apple 
in each, drop into l)oiling sauce. Place in the 
oven. When baked serve with sweetened cream. 
If directions are follo^ved, no yeast poAv^der is 
necessary. Miss Pkotzman. 

A Celebrated Tipfsiy Charlotte. 

(rhen hij Pdrticalai' lieqiieM of Manif Fr'iendfi. 

Take sufficient lady fingers to till your glass 
dish, one pound of almonds, blanched and split, 
fill a bowl al)out t^^'o-tllirds full of sherry \vine — 
add one-third Avater, sweeten to taste, split the 
lady fingei's lengthwise and dip them into the 
wine; arrange a layer in bottom of your dish, then 
a layer of almonds, and so on until your dish is 
nearly full. Make a custard of hve eggs to a 
quart of milk, flavor with almond; when cold 
pour over your lady fingers, let stand one hour. 
If you can procure it whip one pint of tripple 
cream to a stifle" froth, and put on top of dish, 
daubing it here and there with minute triangles 
of currant jelly. Mrs. Martin Winch. 

Roly Poly Piiddiiig. 

Make a biscuit dough and roll out to the thick- 
ness of half an inch. Sju'ead with either ripe, 
dried or preserved fruit. Roll up and tie in a 
cloth, allowing room to rise. Steam or l^oil until 

done. Serve hot with sauce. 

Mrs. H. Hogue. 


Pudding' l^aiice. 

One small ciij) of butter, two of fine white 
sugar. Beat to a cream and add one thoroughly 
beaten egg. Flavor ^vith nutmeg. 

Mks. H. Hogue. 

Apple ^iioir. 

If eggs are plenty allow one white to each ap- 
ple, otherwise one to every two apples. Select 
apples that will not turn dark rapidly when gra- 
ted. Grate a sufficient (piantity and sweeten to 
taste. Beat the whites very stiif and mix the 
Avhole liglitly -iind cpiickly together and serve as 
soon as ])ossil)le. 

M. L. v. B. Tho.mpson. 

Note. — SteAved apples may l)e prepared in the 
same way if desired. 

A Di!!>ih of* Fruit. 

First a layer of oranges and next a layer of 
bananas cut crosswise, sprinkle with sugar and 
sipieeze a few drops of lemon juice over it. Con- 
tinue in this manner until your dish is full. The 
flavor of the l>ananas and oranges is peculiar, l)ut 
to most persons an agreeable change. Grated 
cocoanut may be added . 

M. L. V. B. Thompson. 

Cocoanut and Chocolate RIaiic Iflaiige. 

One ([uart of milk, four tablespoonsful corn- 
starch. Boil for at least fifteen minutes. When 
cooked, add the beaten whites of two eggs. Di- 
vide the blanc-mange into two portions. Into 


one portion stir the gyrated meat of one cocoanut; 
into tlie other portion, while still hot, stir two 
squares of grated chocolate. Pour together and 
mix as marble cake. 

M. L. \. B. Thompson. 

!§trairberry Shortcake. 

One ([uart of tlour, one cup of milk, one egg 
heaten into the milk, one tal)lespoonful butter, 
one tal)les})o()nful sugar, one teaspoonful soda, 
two teaspoonsful cream-tartar. Put soda, cream- 
tartar and butter in flour, and rub well together, 
and add the milk gradually. When l)aked, butter 
the crust while warm. Sweeten the strawberries 
to taste, and place on stove just to start the juice. 
Do not allo\v them to heat. 

Mrs. I), P. Thompson. 

Straw^berry Shortcake, No. '2, 

Make a very rich shortcake. While warm, 
butter, and add berries prepared as follows: 
Take one cpiart of berries, sweeten to taste, beat 
the whites of t\vo eggs to a stiff frotli and stir in 
just l^efore spreading between the cakes. The 
eggs will ])e found a good substitute for \vhipped 

American €reaiii. 

One (piai't milk, tliree-quarters of a box gela- 
tine, three-quarters of a pound sugar, four eggs. 
Add half the sug-ar to the l)eaten volks, and half 
to the whites. Put the gelatine in the milk cold, 
let it come to a boil, stir in yolks and let thicken. 
Pour the custard oAer the beaten whites, stirring 


all the time. Pour into a mould. Serve with 
cream and sugar. This shouhl l)e made the day 
1)efore desired to l)e used. 

Mks. Anna Mann. 

Show Cream. 

Dissolve t]iree-([uarters of a l>ox of crelatine in 
a little ^vater. Sweeten one (^uart of rich cream 
to taste. Stir in gelatine and l)eat to a light 
froth. AVlien it l)egin8 to thicken turn in a mould 
and set on ice. Mrs. Anna Mann. 

l>Va!!ih]ii$;'toii Pie. 

An Eaxtf Dessert. 

One cup of milk, one k^gg^ half cup butter, two 
cups of sugar. Beat butter and sugar to a cream, 
break in the ^gg, add the milk, tlu'ee and a half 
cups of Hour, tliree scant teaspoonsful of yeast 
powder. Bake in four tin jdates in moderate 
oven. AMien baked have ready apple sauce ila- 
voi-ed Avith nutmeg or lemon, or any kind of pre- 
served fi-uit. Spread each layer thickly and 
place one on top of the other. If \ecessaiy this 
dessert can l)e pre})ared after the dinner is served. 

Mrs. W. 
Plum Piicldiii^. 

Two and a half cups of iiour, half a cup of 
l)utter ]-ubl)ed into the -flour or one cup chopped 
suet, one cup of milk, one cup of molasses, one 
teaspoonful saleratus, teaspoonful of salt, one 
teacupful raisins rubbed in tlour and put in last. 

Mrs. J. C. Caeson. 


Lemon Sauce for Ahor<\ 

One cup of siiii-ar, Imtter size of an egg, half a 
nutmeg, yolk of one ^g^g^ juice and pulp of one 
lemon; add three tablespoonsful of l)oiling water. 

Mk8. J. C. Cakson. 

Chocolate Cream. 

Soak half a, hox of gelatine in half a cup of 
warm water, add half a cup grated chocolate, half 
a pound white sugar, lialf a pint of new milk; 
place in a kettle and set in l)oiling water. Boil 
five minutes, stirring all the time. Add half a pint 
of ]'icli cream. Flavor with vanilla and turn into 
mould. Mrs. A. Meier. 

Cream Pie. 

One teacup sugar, one teacu}) flour, well mixed 
with level teaspoonful l)aking po\v(ler, three 
beaten eggs. Bake in flat s([uare tins, and when 
cold split open and spi'ead a\ ith cream prepared 
as follows: Whip one pint of cream very smootli 
and stiff; sweeten, and flavor to taste ^^dth vanilla. 
Spread stiff and cold U})on the split sides, placing 
cake together again, so the cream does not appear, 
and the pie looks like an ordinary cake. Most 
delicious dessert to be had. 

Mrs. J. B. Wyatt, Astoria. 

Note. — Another recipe, from Mrs. W. B. King, 
calls for four eggs, and directs that cake be well 
covered with cream. 

Corn Ifleal Piicldiiig. 

Stir into one ({uart of boiling water or milk 
three taldespoonsful of corn meal, butter size of 


an egg; salt. Wlieii cold add three well l)eateii 
eggs. Spice, sugar or molasses to taste. 

Miss E. M. L. 

Rice Pii<l(liii$;'. 

One gill of rice, one quart of milk, iive table- 
spoonsful ]:)rown sugar, nutmeg, and a pincli of 
salt. Bake in a slow oven until tke rice is done 
tlioroughly, so that the milk is the consistency of 
cream. To be eaten cold, and considered deli- 
cious. Nice to eat with fruit. 

Mrs. D. B. Lamberson. 

Coeoaiiiit ami Rice Piiddiii^. 

Boil one teacupful of rice until soft and dry. 
While hot, stir in one-([uarter pound of butter and 
yolks of six eggs well l)eaten, one pound sugar, 
one grated cocoanut, and either rose-water or 
lemon peel. Stir in beaten whites of four eggs, 
and l)ake. When cold, s])read over the top a soft 
frosting made of whites of two eggs beaten to a 
stiff frotli, with some sugar and a little lemon. 
Brown in oven. Mrs. H. M. Lamberson. 

Angel's Food. 

Half box of gelatine in a quart of milk ; set on 
range until dissolved; then add six tablespc^onsful 
sugar and yolks of tliree eggs, well beaten. Boil 
a few minutes, and flavor with vanilla. Stir in 
beaten whites. Put in moulds. 

Mrs. G. E. Withington. 


Arrovrroot Piiddiiig. 

Take a large, dee]) howl; mix a teacnpful of 
arroAvroot in a little cold milk, after l)eing sifted; 
pour on to tliis one quart of boiling milk. While 
hot ]»ut into it a 1)it of butter, about as large as 
an egg, and a coffee-cupful of Avhite sugar. When 
this is cold, add eight eggs. Flavor ^vith lemon. 
Bake in shallow dish one hour. 

Mrs. (x. K. WniiiNGTON. 

Cottage Piifldiii^, ]\o. 1. 

One cup sugar, one cup sweet milk, one and a 
half teaspoonsful butter, one pint flour, one egg, 
two teasjK^onsful l)aking powder; mix, and flavor 
with nutmeg. Bake. Serve hot, with wine sauce. 

Miss Doha Chapman. 

Cottage Pudding, l%o. 9. 

One-half cup of l)utter, one cup of milk, three 
cuj^s of flour, one cup of ^yrup, one cup of cur- 
rants, two eggs, two teaspoonsful of baking pow- 
der. Cook in bag or mould, sprinkled with flour. 

Miss Jennie Mouse. 

l§tiet Pudding'. 

One cup chopped suet, one cup sugar, one cup 
milk, one cup raisins or currants, two teaspoonsful 
l)aking powder; flcmr to make a stiff batter. Put 
in a greased pail and boil three or four hours. 
Serve with sauce. This is an excellent recipe. 


Hard Nance. 

Half cup butter, one and a half cups of sugar; 
work to a cream. Add wine, brandy or nutiueg, 
if desired. Misy F. H. Bodman^. 

Note. — The white of an egg by some is con- 
sidered a great improvement to this sauce. 

Delig^htfiil Pudding'. 

One quai't boiling milk, one quarter of a pound 
of flour, one (juarter pound of mashed potatoes, a 
small lump of butter. When cold "add three eggs 
^vell beaten. Bake half an hour and eat with 
hot sauce. Mrs. Geo. Frajstk. 

Batter Pudding*. 

One cup full of flour, one teaspoonf ul l)aking 
powder, one pint of milk, t\vo cups full of any 
kind of fruit, one and one -half cups of sugar and 
four eggs. Make a batter of milk, flour, baking 
powder and eggs. Add the fruit and pour into a 
well greased pudding dish. Bake in quick oveu 
for forty minutes. 

Mrs. W. E. Wilson, Seattle. 


Peel and slice six large apples. Make a batter 
of one pint of milk and two teaspoonsful of bak- 
ing powder. Sugar and spice to taste. Stir in 
the apples and bake. 

Mrs. Grubbs, McMinnville. 

High Cliurcii Pudding. 

Half a pound of flour, half a pound of suet, two 
small teacupsful of jam, one teaspoonful yeast 


2)(>W(1(M', a little milk to wet into stiff l)attei'. Put 
tlie mixture in a baking disli and steam foui' 
liours. Mks. Ci.AiiKE, London, Eng. 

(;\)ntri])uted l)y C. G. 

Oraii^e Piiclcliiis;. 

Pare and core four large oranges, and put them 
into a pudding dish with sufficient sugar to sweeten 
them. Poil one pint of milk, and stir into it two 
tal)lespoonsful corn starch wet with c(dd milk. 
Add yolks of two eggs well l)eaten and onedialf 
cup of sugar. Boil a minute and pour over the 
oranges. Beat the whites with three tahlespoons- 
ful of sugar, and spread over the top, and brown 
in oven for a minute. 

Mrs. C. P. Morton, 

Street Potato Piiddiiig'. 

Six eggs, half a cup of butter, tliree-(piarters 
of a cup of wliite sugar, one teaspoonful nutmeg, 
one glass of l)randy or good wdiite wine, then add 
of sweet potato, mashed and })ut through a colan- 
der, sufficient ([uantity to make the usual stiffness 
of pudding. Bake in a dish lined with puff 
paste, without covering. 

Mrs. G. M. Wells. 

Vine$;'ar Pudding' 8aiice. 

Two cups sugar, half a cup of ^vater, boil to a 
thin syrup; one teaspoonful of butter, one tea- 
spoonful or more of vinegar. If ])ref erred, use 
lemou juice. 

Mrs. O. Gerrish, Port Townsend. 


Baked €oriiiiieal Pudding*. 

One quart of milk, half a pint of cornmeal, 
half a cup of chopped suet, one cup molasses, one 
tablespoonful allspice, two eggs, pinch of salt. 
Boil half the milk, stir in the meal, let it cool, 
and add the remainder of the ingredients. Pour 
into a buttered dish and hake forty or forty-five 
minutes. Mrs. M. Dalton^. 

Jelly Pudding. 

Seven eggs, one cup melted butter, two cups of 
sugar, two glasses acid jelly. Bake in pie tins 
with rich crust. Mrs. L. H. Ott, 

Valley of Virginia. 

Tyler Puddingy. 

Five eggs, one c\\p butter, one cup of cream, 
three cups of sugar. Bake in pie tins with rich 
crust. Mrs. L. H. Ott, 

Valley of Virginia. 

Charlotte Ruii^i^e. 

One quart of rich cream sweetened and flavor. 
Whip very stiff. Add the beaten whites of two 
eggs. Add less than a half box of gelatine dis- 
solved in as little water as possible. Line a 
mould with white sponge cake and ladies' fingers. 
Fill with cream and put in cool place. 

Mrs. E, Goldsmith. 

Ki!!i$!i Piiddiiig^. 

One quart of milk, three tablespoonsful corn- 
starch, half a cu}) of sugar and a little salt. Put 
part of the milk, with the sugar and salt, on the 


stove and let boil. Dissolve tlie cornstarcli in 
the remainder and add with the yolks of the eggs. 
Flavor ^vitll vanilla. Pour into dish, and when 
cold spread over the Avhites of the eggs beaten 
to a stiif froth with half a ciip of sugar. Brown 
slightly. Miis. S. F. AVakken, Seattle. 

Fruit Piiclcliiig'. 

One and a half cups of white sugar, two cups 
of bread crumbs, one quart of sweet milk ; flavor 
with lemon or vanilla; one taldespoonful of butter, 
five eggs. Cream the butter and sugar together, beat 
the yolks ^ ery light and mix. Then soak the 
bread crumbs into the milk and mix all together. 
Put in a dish and l)ake until like a custard. When 
baked spread over it a layer of preserves or fruit. 
Beat the whites of the eggs with sugar, spread 
over the top, and brown in oven. Eat with cream 
and sugar. Mrs. H. W. Cokbett. 

Fritters, ]\o. 1. 

Two cups of flour, two teaspoonsful of baking 

powder, two eggs, a little salt; flour to make a 

stiff batter. Drop by spoonsful into boiling lard. 

Serve with powdered sugar and wine poured 

over them. 

Fritters, ^o. 2. 

One cup of sour milk, one egg, a little salt; 
flour to make a stiff l)atter. Fry as No. 1. These 
may be served with a sauce, if desired. 

Wine Sauce. 

Bring slowly to boiling point half a pint of 
wine; add yolks of four eggs (do not allow to 


curdle), one cup of sui;"ai'. Take an eggl)eatei' 
and whip it (while on the stove) until in a state 
of high froth, and a little thick, 

^Viiio P II (Id in;;;. 

One (|uart of milk, set it on the stove until it 
l)oils, six taldespoonsful ilour, a little salt, the 
yolks of two eggs stirred into it ^vhile ])oiling. Let 
it l)oil five minutes, stirring constantly; then turn 
the mixture into a deep dish. Put t^velve tal)le- 
spoonsful white sugar over the top, then three 
teaspoonsful extract lemon on sugar. Beat the 
whites of four eggs to a stiff froth and put over 
the top. When thoroughly cool serve, 

Mrs. Swinton. 

ll^ellie and Willie's Favorite. 

One loaf stale bread, half cup suet powdered, 
one -quarter pound citron chopped fine, half pound 
sweet almonds shaved, five large pippins chopped, 
one cup each of cream or milk and powdered sugai". 
Cut the bread into slices one inch thick and pare 
off the crust. Cover the bottom of a buttered 
mould with these, trimming them to fit the mould. 
Soak this layer ^vith cream, spread with the suet 
and fruit chopped fine and well mixed together, 
and sprinkle well with sugar and strew with al- 
mond shavings. Place another layer of bread, 
and in this way fill the mould. Boil two hours. 
To serve, dij) the mould into cold water and then 
turn out carefully. Eat with hot sauce. 

Miss V, Whiting. 


Apple Piifldiiig'. 

A Yer/f Old RecAfe of (irdndma Porfpys. 

Four ]K)un(ls apples pared and stewed. Pass 
through a wire sieve. Add while hot one pound 
butter, then one pound of sugar, and histly nine 
eggs well l)eaten. Line baking dish with lower 
crust and l)ake. 

Blanc ITIaiig^c. 

Two quarts of milk, ])ut on to boil, sweeten to 
taste, and stir all the time. Soak one package of 
gelatine in just enough water to cover it. When 
the milk comes to a boil add the gelatine. Wlien 
dissolved pour into moulds. Sei've with cream 
sweetened. A. M. R. 

Charlotte Riisse. 

One pint thick cream, one-third ])ox Cox's gel- 
atine, eight tablespoon sful milk, whites of two 
eggs, one after-dinner coffee cup pulverized sugar, 
one large tablespoonful vanilla and the same of 
bitter almond. Beat the cream to a sponge. 
Dissolve gelatine in the milk placed in a tin over 
the teakettle or any pot of boiling water. Add 
sugar to the cream, then (juickly the whites l)eaten 
stiff, then flavor. Last of all add the gelatine, 
straining through a sieve. It must pour tliin. 
Stir quickly and turn into a mould lined with 
sponge cake, and set aside to cool. A. M. II. 

Svtet Pudding'. 

One teacu]) milk, one of molasses, three-quart- 
ers of a cup of chopped suet, half tea-cup butter. 


half a cupful of soda, one teaspooiiful salt, one 
teaspoonful cinnamon and enough flour to make a 
stiff batter. Steam three hours. Serve with 
brandy sauce. Mks. A. W. Withekell. 

Velvet Piiclfling'. 

Three eggs, half a teacup white sugar, two ta- 
blespoons of cornstarch, one and a half pints of 
milk. Boil the milk, add yolks, and sugar and 
cornstarch dissolved in a little cold milk. Remove 
from Are when thick and pour into leaking dish. 
Beat the whites to a stiff froth with one half cup 
of sugar and pour over the pudding. Bro^vn 
slightly. Mrs. B. G. Whitehouse. 


Yolk of one i'gg^ half cup of sugar, one dessert 
spoon of butter. Beat all together and add one 
half cup of boiling milk. Boil again and flavor 
with vanilla. Mks. B. G. Whitehouse. 

Orange Sauce. 

J^^jr Boiled or Steamed Pudd'nigii. 

Six eggs, leaving out the whites of two; half 
pound of butter, one pound of sugar, juice of the 
oranges and rind of both grated (lemons may be 
used if preferred). Place over a slow fire and 
stir until thick like honey. This may l^e used in 
layer cake also. Mks. R. Weeks. 

Batter Pudding. 

One i)int of milk, three eggs, two-thirds of 
a cup chopped suet, two tablespoonsful gin- 
ger, two teaspoons leaking powder, one tea 


s})o()ii salt, enough flour to make a thin ])atter. 
Pour into a well-floured bag and l)oil two hours. 
Good served with roast mutton. 

Miss Annie AVaiiner, Oregon City. 

Crraliaiii Pudding'. 

Two cups graham flour, one cup white flour, 
one cup of vv^ater, one cup syrup, one-quarter cup 
sugar, one cup chopped raisins, two eggs, two 
teaspoons baking powder. Steam Uvo hours. 
Nellie Y, Charman, Oreg(m City. 

Temperance Plum Pudding*. 

Three cupsful l)read crumbs, one cupful of floiu', 
one cupful of molasses, one cupful raisins, three 
eggs, one teaspoonful cream tartar and one of 
soda, l)oth sifted in the flour; one tablespoonful 
melted butter, one teas])oonful each of allspice, 
cloves, cinnamon and nutmeg. Mix well and ])oil 
two hours. 

E(|ual (piantities ])utter and sugar mixed to a 
cream with the beaten white of one egg. Flavor 
to taste and add a little l)oiling water just l)efore 
serving, but not enough to make thin. 

Mrs. H. B. Campbell. 

Cyfioeolate Pudding. 

Twelve eggs, six large spoonsful of sugar, ten 
large spoonsful of rye bread crumbs, eight large 
s])oonsful of grated chocolate, three lumps of Init- 
ter the size of an egg, three spoonsful of vanilla 
and mace to suit taste. Beat your sugar and but- 


ter to a cream, stir in the yolks of the eggs, then 
the bread and chocolate; lastly, the whites beaten 
to a froth. Butter a mould and dust with bread 
crunil)s. Pour into it your mixture and boil one 
hour and a half without stopping. 

Mrs. Dekum. 

Niiovr Piidcliii^. 

Soak one package of Cox's gelatine in a pint of 
water over night. In the morning pour over it a 
pint of Ijoiling water, add one cup of sugar and 
juice and rind of one lemon. Boil and strain. 
Set aside until partly settled, when add the lieaten 
whites of five eggs. Beat all well together with 
an egg-beater until white. Take the yolks of 
your eggs and make a custard to serve with the 
pudding. Flavor with vanilla. 

Mrs. Dekum. 


Whites of six eggs l)eaten stiff, six taldespoons 
of sugar, cut u]_) one dozen ripe, mellow peaches 
and stir in. To be eaten with whipped cream. 
Flavor or not to suit taste. Any kind of fruit 
may be used. W. W. W. 

Cracker Piicldiiig'. 

To one pint of milk add three rolled crackers, 
one <:'gg^ a teaspoonful of salt, a half cup of rais- 
ins. Sweeten and fiavor to taste. Bake half an 
hour. Mrs. Miller. 


A Beaiitiriil l>e!ii§ert or Supper Difsili. 

( Original.) 

Take t^vo l)()xes of Cox's gelatine, soak each 
separately in as little water as p()ssi})le, and let 
remain over night, if possible. Take one l)Ox of 
the gelatine and add to it one pint of strong 
lemonade. Have your tinner make you a tin 
mould nine inches long l^y five inches wide, 
holding about t\vo (piarts. Pour into this 
mould lemon jelly a])Out an inch thick and 
set on ice. When cold take one cupful of 
stra^vl)erry juice and add about two tablespoons- 
ful of the gelatine. Sweeten, and cook a moment. 
Strain into mould about the same quantity as of 
the lemon. Set away to cool. Make the next 
layer of whipped cream, and add about two table- 
spoonsful of the gelatine to a cupful, and so on 
until your mould is full, taking care to keep your 
lemon jelly warm and cooling each layer before 
tke second is put in. Great ingenuity can be ex- 
ercised in ][)reparing this dessert or supper dish. 
Blackberry juice Avill make a l)lack layer, choco- 
late will make a bro\vn; rasl)erry juice can be 
used. Small whole fruits may be put in a layer. 
Different colored ^vines may be used instead of 
fruit juice and h^mon jell. Al)()ut two table- 
s})o()nsful of gelatine must be allowed to each 
layer. If you have a cutter of any design, a little 
of each layer may be put in a saucer, and when 
mould is turned out a fancy design may be cut 
and laid over the top. Mes. Edwaeds. 


lliii$;liaiii Piicldiiig'. 

One cii}) niulasses, one eu]) of cold water, three 
and a half cups sifted ilour, one-(|uarter of a cup 
of melted Itutter, one teaspoonful soda dissolved 
in hot water, two teaspoonsful cinnamon, half a 
teaspoonful cloves, one teacupful stoned raisins, 
one cup currants. Mix water and molasses to- 
gether, ^vith half the quantity of flour, then the 
soda and other ingredients. Boil one hour. 

Mes. Geo. Frank. 

Cracker Piidcliiig'. 

Six Boston crackers rolled line, one quart of 
milk, one cup of raisins, one tal^lespoonful of 
butter. Bake one hour. 

Mrs. Frances Winch. 

Charlotte Riit^^e. 

One pint of rich cream ^vhipped to a stiff froth, 
wdth a little sugar. Take a stale sponge cake, cut 
off the top carefully and take out the center, All 
with cream and replace the top, and cover with 
either icing or whipped cream. 

Mrs. AV. B. King. 

Cracker and Fruit Pudding. 

Four crackers soaked in two cu]^)s of milk, add 
one cup each of currants and raisins, add one-half 
ciq) of sugar, four eggs well heateii. Bake, and 
use two heaten whites for frosting. 

Mrs. J. D. Sutherland. 


<tiiick Dej«i!sicrt. 

Two and a half cii})s of ilour, one tables] jooiifiil 
white sugar, enough milk to make a thin batter; 
eight eggs, a little salt, four or five apples sliced 
very thin and mixed with the batter. Put two 
tablespoonsful of butter in a dripping pan; when 
very hot put in batter, sprinkle l^its of butter over 
the top. When T)aked, sprinkle sugar on top. 

Miss Fannie Meiek. 

Lemon ^ance. 

One large cup of sugar, half cup l)utter, one 
agg^ one lemon (all the juice and half the peel), 
half teaspoonful nutmeg, half a cup of l)oiling 
water. Cream the butter and sugar, and l)eat in 
the egg ^vdlipped light; add lemon and nutmeg; 
beat hard for ten minutes ; add a spoonful at a 
time of ])oiling water. Put in a tin and set over 
a boiling teakettle. Keep very hot, l)ut do not 
allow^ to boil or it will curdle. Stir constantly. 

Mrs. a. AV. Stowell. 

l^ireet Potato Piiclcliiig. 

Six eggs, onedialf cup Initter, three-fourths cup 
Avhite sugar, teaspoonful nutmeg, one glass brandy 
or good white wine; then add (well mashed and 
rubbed through a colander) enough potatoes to 
make the usual thickness of pudding. Bake in 
deep dish lined with ])aste, Axithoiit cover. 

Mrs. G. M. Wells. 

Corn Piiclding'. 

Six ears of young corn, cut half and scrape 
half; one tal^lespoonful of cornstarch, three- 


fourths cup of milk, tliree eggs l)eaten separately. 
Mix tlie corustareli Avitli milk. Add a lump of 
butter the size of an egg. Salt and pepper. Add 
the whites ^vell beaten the last thing. Bake in 
an earthen^vare dish for onedialf hour in a hot 
oven. Serve in the same. It is well to cover 
with a tin lid until about half done,* then take it 
off and let the pudding bi'own. This is to be 
used as a vegetable. One heaping teaspoonful 
yeast powder. Mrs. E. D. McKee. 

Cottage Piicldiiig. 

One cup of sugar, one tablespoonful of butter, 
two eggs, one cup of sweet milk, three cups flour, 
half a teaspoonful soda, one teaspoonful cream -of - 
tatar, one of salt. Beat Initter and sugar together 
and add beaten yolks, then the milk and soda, 
then salt and lastly flour and l)eaten whites 
alternately. Bake in a l)uttered mould one hour; 
turn out and serve with the above lemon sauce. 
A\niat is left is good steamed the next day. 

Mrs. a. W. Stowell. 

Note. — English currants are a great improve- 
ment to any cottage pudding. 

CoflTee €ii!!itarfl. 

Half pint rich cream, half cup cold water, Ave 
eggs, sugar to taste. Miss E. M. L. 


Five tablespoonsful of farina, one cpiart milk, a 
pinch of salt. Boil in steaming pail flfteen min- 
utes. Pour into mould, and serve cold with 
cream and sugar. Miss E. M. L. 


€liri!«tiiiai^ Piicldiii^;. 

One cupful eadi of siiet, sweet milk, molasses, 
seeded raisins, currants, chopped prunes, figs, 
and dates, four cups flour, one lemon, one ^^^^ one 
teaspoonful eacli of cloves, cinnamon, salt and 
soda. Steam three hours with foui- thicknesses of 
towel over the steamer. 

Mks. Stkoud, East Portland. 

Hystery Pudding*. 

Two cups of white sugar, two cups of flour, 
three-quarters cup of water, three eggs, one tea- 
spoonful of soda, two teaspoonsful of cream-tar- 
tar. Bake cake in a flat tin. The cake should 
be about two inches thick. When cold, spread 
with strawberries or any other fruit, and sweeten 
to taste. Canned fruit may be used. Take one 
pint of cream, white of one ^%^^ one teaspoon of 
vanilla. Sweeten to taste. Whip and pour over 
cake when spread with fruit. 

Mrs. Stroud, East Portland. 

Carrot Pudding. 

One cup of grated potatoes, one cup grated car- 
rots, one cup sugar, two cups raisins, one cup suet, 
one cup flour, three eggs, spices of all kinds. 
Steam two and a half hours. 

Wine Sauce. 

One cup sugar, half cup butter; ruV) sugar and 
l)utter to a cream with hands, one ^^^^ yt^>lk and 
^vliite l)eaten separately, and nearly a cup of wine. 
White of egg in last. Use sweet Muscat wine. 
Do not boil. Miss Reinta Goodnot^git. 


]lro%¥ii Betty. 

Peel and core the apples and make a dry sauce. 
Take some stale l)read, remove crust and crumble 
fine and place a layer of about an incli in the bot- 
tom of a pudding dish, add a little butter. Fill 
the dish with alternate layers of sauce and bread. 
Whip one egg and mix with milk and pour over 
the whole. Bake until done. 

Mrs. W. a. EDdERToisr. . 

Plain Fruit Pudding^. 

One egg, one cup sour milk, half cup of sugar, 
half cup chopped suet, half teaspoonful of nut- 
meg, one teaspoonful allspice, one teaspoonful 
soda, flour and fi'uit. Boil two hours and a half. 

Mrs. H. H. Northup. 

Tapioca Cream. 


Two tablespoonsful tapioca, soaked two hours 
in milk or water; one pint of milk, two eggs, half 
cup sugar. Beat the yolks and sugar, then add 
milk and tapioca. Boil just as floating island. 
While warm stir in the beaten whites. 

Mrs. Stroud, East Portland. 

Strairberry Tapioca. 

One cup tapioca soaked two hours. Add five 
cups water and boil two hours. While still hot 
add one quart ripe strawberries. Let it get very 
cold and eat with cream and sugar. You may 
add a cup of sugar to the tapioca if you like. 
Mrs. L. W. King, Chicago. 


Almond C'lip Pii(lfliii$;'. 

Almond cup piiddiiii!;; is made of half a pound 
of sweet almonds and al)out foui' hitter almonds, 
one-([uarter of a ])oun(l of butter, four eggs, two 
taldespoonsful of sugar, a third of a cup of milk 
or of cream, one taldespoonful of hrandy, a half 
a cup of fine hread crumbs. Blanch tlie almonds 
and pound them to paste with a tablesjjoonful of 
warm water to moisten them. A\^arm the l>utter 
so that it may be beaten with the almonds, then 
add the other ingredients. After mixing well 
butter some cups, put in enough of the mixture 
to al>out half fill the cups. Bake them for 
twenty minutes to half an hour, then turn them 
out on a platter and pour s^veet sauce over them. 
Pour it over while very hot to moisten them 
slightly, l)ut make enough sauce so that you may 
have plenty in the gravy boat also. 

Diplomatic Piiddiiig^. 

Soak half a box of gelatine in half a cup of 
cold water foi' al)out two hours. Pour on two- 
thirds of a pint of Ijoiling water, and add the 
juice of a lemon, a cupful of sugar, and half a 
pint of wdne. Stir and strain. Have two moulds, 
one twice as large as the other. Put a layer of 
jelly in the large mould, and place on. AYhen 
hard, garnish with candied cherries, cut in two, 
pour in a few spoonsful of liquid jelly, not liot^ 
to hold the cherries, and then poiu' in enough to 
cover them. When the jelly is perfectly hard, set 
the small mould in the center of the large one, 
and fill the space between with jelly. Fill the 


small iiioukl with ice, iind set both in ice water. 
When the jelly is again hard, remove the ice from 
the small mould, A\diich till with warm water, and 
lift it out carefully. The vacant space is to he 
filled with custai'd made by the following recipe: 
The yolks of five eggs, half a cupful of sugar, 
two tablespoonsful of wine, one teaspoonful of 
vanilla extract, half a l)ox of gelatine soaked in 
half a cupful of cold ^vater, a scant cupful of 
milk. Put the milk to boil. Add the gelatine, 
and the eggs and sugar, beaten together. After 
straining, add wine and vanilla. When the cus- 
tard begins to thicken, add half .a pint of cream, 
whipped to a stiff froth. Pour the custard into 
the space mentioned, and let it stand until it 
hardens. Then turn the pudding out of the 
mould, and serve with soft custard poured 
around it. 

Chocolate Puclcliii^. 

TransJafed from, the Genua n for " Web -foot Cook 
Boohr ' 
One quart of sweet milk, one cup of grated 
chocolate, one cup of almonds (chopped or cut 
into strips), two cups of sugar, five eggs, one tea- 
spoonful of common cinnamon, one teaspoonful of 
vanilla, one pound of stale bread (crumbs grated 
very line.) Bake, and serve with hard sauce. 
Mrs. Joseph Stkowbkidge. 


Orange Pie. 

Grate one orange rind, add juice, one cup of 
water, one of sugar, yolks of two eggs, butter size 
of an egg^ one slice of bread broken fine (without 
the crust). Bake witli C)nly an under crust. When 
baked, beat whites of two eggs with four table - 
spoonfuls of sugar ; spread over the top of pie and 
brown slightly. Mrs. Cyrus B. Woodward. 

A Very Rich L<einoii Pie, 

Juice and rind of two large or three small 
lemons; add beaten yolks of eight eggs and one- 
half pound powdered sugar, one-half pound 
melted butter; beat well and add two dessert- 
spoonfuls of llonr, wet with a little water; add 
six tablespoonfuls of milk. Bake the mixture in 
a rich crust. When baked, cover with the whites 
of the eggs beaten to a stiff froth, and six table- 
spoonfuls of sugar and juice of one large lemon. 
This mixture will make one large or two small 
pies. Mrs. E. D. McKee. 

Pumpkin Pie — ]\o. 1 . 

Boil a pumpkin until very tender and rub 
through a very fine seive, mix with rich milk un- 
til the consistency of soft custard. Sweeten to 

PIES. 113 

taste witli l)rowii sugai', adding salt, a little gin- 
ger and two eggs well beaten for eacli pie. 

Mks. W. S. Ladd. 

Coeoaniit Pie. 

Two grated cocoanuts, stir in eight eggs, an inch 
of butter, t^vo cups of sugar, half a cup of milk, 
wine-glassful of brandy, line pie tins with rich 
paste and bake in a hot cn^en. This will make 
three pies. Mrs. E. I). McKee. 

Cheese Cakes. 

Yolks of eight eggs, one pound of sugar, half a 
pound of butter. Cream l^utter and sugar to- 
gether, add the juice of two lemons. Stir well 
with beaten yolks. Line pie tins with rich paste 
and bake. Fill with the mixture and set back in 
the oven for a few minutes. This will make two 
pies. Mrs. E. D. McKee. 

Excellent Pie Crust. 

Two cups of flour, one cup of lard (cold), half 
cup or less of ice water, one teaspoonful of salt. 
Mix very lightly and quickly. Roll very thin. 

Mrs. Valentine. 

L<einoii Pie. 

Fill pastry in plate and l^ake, watching to keep 
down its rising tendency. Then mix yolks of 
three eggs, one and a half cups of sugar, l)utter 
size of an egg^ juice and grated rind of two large 
lemons, two cups of hot water, half cup of cold 
water, in which is dissohed three tablespoonsful 
of coi'ii starch. Boil this five minutes and put in 


your plates. Beat the whites to a stiff froth, add 
four ta])lespoonsful powdered sugar, spread on 
pies, and l)rown in oven. This will make two 
round pies. Mrs. Valentine. 

Cngiifiih Iflince ]TIeat. 

Two pounds beef suet, after it has been minced 
to a powder by the butcher; three pounds sour 
apples chopped hue, three pounds raisins seeded 
and chopped, two pounds currants washed and 
picked over by the most fastidious person about 
the house, three-quarters pound citron cut hue (if 
lie dislike citroii leave it out), three lemons 
chopped very line, half pound each of candied 
orange, lemon, apricot and pineapple, one pound 
almonds blanched and chopped fine, one table- 
spoonful cinnamon and one of allspice, one tea- 
spoonful mace and (uie of cloves, two and a half 
pounds brown sugar, one tablespoonful fine salt, 
one quart brown sherry, one j^int best brandy. 

Mes. Richard Hoyt. 


One large fresh tongue, two beef hearts; rub 
them with a mixture made of equal proportions 
of salt, ])rown sugar and ground cloves ; cover them 
and let them lay twenty-four hours. Boil them two 
hours. When cold, mince them. Mix with them 
four pounds beef suet, seven pounds raisins, part 
seeded and the rest pounded ; nine pounds apples, 
pared and chopped; four pounds currants, one 
pound citron, cut in sli2)s; three pounds almonds, 
blanched and clio})})ed; two and a half large 

PIES. 115 

tablespoonsful cinnamon, the same of essence of 
lemon, five nutmegs, two and a lialf tablespoons- 
ful cloves, one and a half mace, four pounds pow- 
dered white sugar, one bottle brandy, one pint 
sweet cider, two taldespoonsful salt. This mix- 
ture makes a hirge quantity, l)ut will keep all 
winter if put in a cool place. 

Miss F. A. Holman. 

Ijeiiioii Pie. 

Four eggs, yolks and whites beaten separately, 
one tablespoonful butter, three-quarters cup white 
sugar, grated peel and juice of one lemon; if 
small use two; one heaping tablespoonful corn- 
starch mixed with a little water. Put all in a 
quart ])owl and till up with lioiling water. Stir 
butter and sugar together. Put in yolks and beat 
well together, then the lemon and cornstarch. 
Let it stand while you ]>eat the whites very stiff. 
Have a pie plate lined with good paste. Put in 
the mixture and bake in a hot oven. You can 
reserve the whites for a meringue if you choose ; 
it will look pretty, but will not taste as good. 

Mrs. Richard Hoyt. 

Leiiion Pie. 

One grated lemon, yolks three eggs, three- 
(piarters cup sugar, one tablespoonful melted 
1 )utter, five tablespoonsful milk. Grate the lemon, 
add the yolks of the eggs, l)utter and sugar, two 
tablespoonsful of flour. Beat well and pour into 
the crust and ])ake. When baked add the whites 


beaten to a stiff frotli with five tablesjDOonsfiil of 
sugar. BroAvn in the oven. 

Miss Bessie Bond. 

^qiia!«ih Pie. 

One cup of stewed squash, one cup of sugar, 
two S'mall cups of milk, two eggs, two tablespoons - 
ful of l)utter, one teaspoonful of cinnamon, one 
teaspoonful of ginger, a little salt. 

Piiiiipkiii Pie, j\[o. 3. 

One cup of stewed pumpkin, one coffee-cup of 
milk, four eggs, cinnamon and ginger to taste. 
Sweeten with molasses. 

Pie Plant Pie. 

Two cups of pie plant {cJiopped^^ two table - 
spoonsful of water, one cup of sugar, one talde- 
spoonful of flour and one egg, beaten well. 

Coeoanut Pie. 

One cup of coeoanut, one cup of sugar, a little 
piece of butter, four eggs, one quart of milk. 
This will make two pies. 

CHstard Pie. 

One pint of milk, four eggs; sweeten to taste; 
add a little nutmeg or any flavoring desired. Be 
careful, lest it boil in the oven and curdle. 

jfliiice Ifleat. 

Three pounds lean meat, one pound suet, three 
pounds raisins, two pounds dried apples, three 
pounds green apples, one tablespoonful each of 
allspice, cinnamon and pepper, half a teaspoonful 

PIES. 117 

cloves, t^vo teaspoonsf ul salt, one quart of vinegar, 
one pound candied citron, one pound sugar, one 
pint syrup, one quart sweet cider, juice and rind 
of four lemons, two nutmegs. AVasli currants in 
a dozen waters, stone raisins, etc. Mix well and 
heat tliorouglily. Mrs. AV. P. Abrams. 

Pumpkin Pie. 

Boil your pumpkin until tliorouglily done, and 
m as little water as possible, taking care lest it 
burn. AVhen tliorouglily cooked, pass through a 
sieve, add to it one cup brown sugar, one cup mo- 
lasses, yolks of six beaten eggs, a little salt, four 
tablespoonsful best ginger, one tablespoonful cin- 
namon, one cup of milk, and just before you fill 
the pies, the beaten whites. Bake the crust l)e- 
fore you fill them, and return to the oven until 
your pumpkin is cooked. If the pumpkin be a 
small one, this ought to make six pies. 

l^l^hipped Cream Pie. 

Make a crust of moderate richness, line a deep 
tin, and bake quickly. When l)aked, spread with 
a layer of jelly or jam. Whip one teacupful of 
cream, sweeten and flavor, spread over the jelly 
or jam. Mrs. Swinton. 

Yankee jflince Pie. 

Four pounds lean beef, well Ixnled; when cold, 
chop very fine, being careful to remove all gristle 
before chopping. Add to the meat eight pounds 
of apples chopped, two pounds of suet cliop})ed, 
four pounds raisins, two pounds of currants, one 


2)<)un(l of citron, two ta))les])o()nsf\il ground 
cloves, eiglit tal)le8})oonsful ground cinnamon, six 
tablespoonsful salt, one <|uart boiled cider, tive 
pounds sugar, and one pint molasses. Mix well 
and cook slowly in ])orcelain -lined kettle until 
apples and suet are well cooked. To tkis mix- 
ture add one pint of l)randy. Tlie meat should 
be kept in an earthen or stone jar, well covered. 

Mrs. AV. S. Ladd. 

Cream Pie. 

Yolks of five eggs, one cup of sugar, two large 
tablespoonsful of flour. Stir in one (piart of boil- 
ing water. Cook until thick. When cold, flavor 
with vanilla. Bake crust and fill with the cream. 
After the pie is cold, Ijeat the whites and cover 
the pie. Brown in the oven. 

Mrs. D. p. Thompson. 

Wa$!iliiiig'toii Pie. 

Yolks eight eggs, one quart milk, one cup of 
sugar, one teaspoonful cornstarch. Flavor with 
lemon or vanilla; a little salt. Bake with no up- 
per crust. This is a good way to use up the yolks 
of eggs after baking angel food or white cakes. 

Charley's liemoii Pie. 

To grated rind and juice of one lemon add one 
cup of sugar, two eggs, one taljlespoonful of but- 
ter; mix thoroughly. Put two tablespoonsful 
cornstarch in a large coffee cup ; wet M'ith a little 
cold water and then fill full of l)oiling water. 
Add to other ingredients. Mix well and bake 
with two crusts. N. E, 

PIES. 119 

Orange Pie. 

Three oranges peeled and sliced round. Line 

a pie tin with rich crust and lay in oranges; 

sweeten well with sugar; two tal)lesp()onsful 

water, jiuce of half a lemon. Cover with paste 

and Ijake. This is as good as peach pie. 

Mrs. W. 
StrairbeiTy Pie. 

Line pie tin with rich paste and bake. When 
baked fill with strawberries, cover with beaten 
white of one e2:o; and return to oven for a few 
minutes. Mrs. W. 

Poor Hoii!!ie jUiiice Pie. 

One large cup rolled crackers, one cup hot 
water poured over the crackers, one large cup 
chopped raisins, one small cup vinegar, one cup 
molasses, one cup sugar, ];)utter size of an Ggg, 
two teaspoonsful cinnamon, one teaspoonful each 
of cloves and nutmeg. 

Nellie V. Charman, Oregon City. 

Lemon Pie. 

( Without JlJggs.) 
One lemon, sliced very thin; grate the rind 
carefully, leaving out the white skin; one cup 
sugar, small piece of butter, two tal:)lespoonsful 
flour, mixed with cold water to a smooth paste; 
stir all together with a cup of l)oiling ^vater. Use 
a rich crust. Mrs. P. Churchill. 

I^iinclieon Pies. 

These pies may be made from any kind of fruit, 
as it is only the manner in which they are served 


that makes them attractive. Have a tinner make 
you a large square ])ie tin, alxmt the size of a 
dripping pan. Bake in this your pie, ^vith what- 
ever filling you may desire. When cold cut 
in diamonds and pile upon a napkin -covered plat- 
ter. Pies ])aked and served in this way will be 
found very convenient for picnics and luncheons. 

Cottage Pie. 

One teacup of sugar, one tablespoonful of 
butter, one heaping tablespoonful of flour; blend 
together ; add one teacup of milk ; flavor to taste. 
Bake in an open crust. Very nice. 

Mrs. W. E. Wilson, Seattle. 


One cu|) of cho})ped raisins, jince and rind of 
one lemon, one cup of sugar, one k'gg. Bake in 
tart. Mrs. Frances Winch. 

Family Pie Crust. 

One (piart of flour, one teaspoonful )'east pow- 
der, half a teaspoonful salt; sift yeast powder 
with the flonr, ml) a cup of lard into the flour, 
mix with milk into a stiff dough, roll out and 
spread with sweet lard or butter, and roll from 
you always. Mrs. Annette Cotter. 

!§«|iia!<li Pie. 

One cup strained squash, one cup milk, one 
egg, salt and spice to taste; a little ginger. Will 
make one pie. Mrs. Frances Winch. 

PIES. 121 

Pie €ru!«<t. 

One teacupful lard to one pint of flour. Use 
l)oiling water, pouring it gradually on lard and 
working into flour. Add enough of the water to 
make dough proper for rolling. 

Miss Rena GooDNoraH. 

Pie Crust, IVo. 2. 

One teacup of sweet lard to three of flour, a 
pinch of salt. Mix well, then add cold water 
enough to make a soft paste, ^¥ork lightly. 
When ready for oven spread tablespoonful cream 
over it. Lillian^ G. Applegate, Salem. 

Sweet Potato Pie. 

Take as many potatoes as will fill dish. Boil 
quickly. Skin and slice in a deep dish lined with 
paste. Over every layer of potatoes creamed 
Imtter and sugar until dish is filled. Then add 
water and a sprinkle of nutmeg. Cover with 
crust and l)ake. Mrs. G. M. Wells. 

Rich Pie Crust. 

One pound of Imtter to one pound of ilour, not 
(piite onedialf a ])int of ice or very cold water, 
one teaspoonful salt, one tablespoonful of l)rown 
sugar to make the crust l)rowii Avell. The white 
of an egg ^vell l)eaten. Some persons rub the Imt- 
ter and flour lightly between the hands until finely 
powdered. A l)etter ^vay is to chop the butter 
and flour with a knife, using one-quarter of a 
pound of butter at first, stirring in the salt and su- 
gar with the water. A marble slab is the l>est 


thing to work it on; Ivce]) well sprinkled with 
flour, also the roller. Tlie crust should l)e very 
stiff. When mixed roll it out, ahvays from, you; 
then spread over the dough one-quarter of a 
pound of l)utter in lumps; sprinkle flour upon it, 
brush over with the egg to make it flaky, fold 
over the crust from each side, roll it out and do 
the same thing with the other one-quarter pound 
of ])utter. Roll out thin, cover your pie tins, and 
place in a hot oven. This crust is good for rich 
pies, patties or tarts. If preferred, use one-quar- 
ter of a pound of sweet lard to l)egin with, instead 
of the l^utter. One-cpiarter of a pound of lard 
and one -half pound of butter made into pie -crust 
according to the above directions, is rich enough 
for ordinary pies. 


General Dii*ectioii!>i. 

Have all the ingredients prepared, the tins pa- 
pei-ed and buttered before mixing. Beat Initter 
and sugar to a cream. Powdered sugar or soft 
A, are considered preferable to granulated. Sift 
the cream-tartar or baking-powder in the flour 
and add last of all. The less you stir your cake 
after the tlour is in, the l)etter it will be. If soda 
is used, add it to the milk. Always beat yolks 
and whites of eggs separately, adding the yolks to 
the sugar and butter creamed, and the whites with 
the flour. Add the milk to sugar, butter and 
eggs. Always stir cake the same way. If fruit 
is used, dredge it with flour and add the last 
thing. Cake to be light should be baked slowly 
at first until thoroughly heated. Eggs should be 
placed in cold water awhile before breaking, or 
add a pinch of salt. If molasses is used, New 
Orleans is better than any other kind. To test 
cake to see if done, it is recommended to thrust a 
cold knife in quickly; if done, the knife will be 
clear from any particles when withdrawn. 

Note.- -The alcove directions are condensed from 
directions furnished by Mrs. Swinton and Miss 
Kate Holman. 


Temperance Pliiiii. 

One and a quarter pounds of butter, ten egga, 
one ]^)()uud l)rown sugar, <.)ne cup of molasses, one 
pound of flour (browned in the oven), three 
pounds of raisins stoned, two pounds currants, 
one pound citron, Spice to taste. 

Miss E. J. Thompson. 


One cu}) sugar, one cup flour, three eggs well 
beaten, one teaspoonful cream tartar, onedialf 
teaspoonful soda. Bake this in one large or two 
small pans. Mrs. H. A. Eliot. 

Icing for Ckthe. 

Juice and grated rind of one lemon, one cup 
pulverized sugar, white of one egg beaten. B(jil 
lemon juice and sugar and add white of one egg. 
Spread on cake while warm and roll. 

Mrs. H. a. Eliot. 

Dolly Vardeii — White. 

Onedialf cup butter, one cup sugar, half cup 
milk or water, one and a half cups flour, whites 
foiu' eggs, one and a half heaping teaspoonsful 
l)aking powder, one half teaspoonsful essence 
of lemon, onedialf teaspoonful vanilla. 

Dolly Varcleii — Dark. 

Use same recipe as in the wdiite, except l)rowii 
sugar instead of white, and the yolks of four 
eggs. Add one cup of raisins (pounded until the 
seeds are l)roken), onedialf of cup currants, 
half teaspoonful cloves, half teaspoonful cinna- 

CAKE. 125 

nioii, one-quarter of a nutmeg, one-half teaspoon- 
ful essence lemon. Bake in jelly tins and set to- 
gether with icing. Mr. J. D. Holman. 


One cup butter, two cups sugar, one cup milk 
or water, three cups flour (the last not cpiite full), 
four eggs, three heaping teaspoonsful baking 
powder, one teaspoonful essence vanilla and one 
of lemon. Bake in jelly tins and put together 
with cooked icing. Cut six bananas into slices, 
putting them on each layer of icing close enough 
to touch each other. Cover the top layer with 
icing only. This recipe will make six layers. 

Miss Teal. 


One p(,)und of flour, one pound butter, one 
pound sugar, one pound citron, three pounds 
almonds (blanched), three pounds seeded raisins, 
ten eggs, one wine glass brandy. Bake two hours 
in a tin made expressly for it so that it can be 
taken apart. A tinner will make such a pan for 
fifty cents. The almonds are to be 2Jut in whole. 

Mrs. W. H. Effinger. 


Two cups of white sugar, three cups flour, one 
cup butter, one cup sweet milk, whites of five eggs, 
half teaspoonful soda, one teaspoonful cream-tar- 
tar. Flavor \Wth \'anilla. 

126 web-foot cook book. 


One Clip sugar, one lialf cu]) hutter, two cups 
iiour, half cup sweet milk, yolks of live eggs, half 
teas])()()nful soda, one teaspooiiful cream-tartar. 


.Npoii^e — ii^itli Bro^ii i^ii|;'ar. 

Two cups brown sugar, four eggs, one pint of 
flour, or a little more; two -thirds cup water, one 
and a half teaspoonsful baking powder, one tea- 
spoonful lemon. Mrs. H. M. Lamberson. 

Iflarble— White Part. 

One cup l^utter, three cups white sugar, one cup 
sweet milk, three heaping tablespoon sful yeast 
pow^der, three cups flour, whites of eight eggs, 
one tablespoonful essence of lemon, one tea- 
spoonful vanilla. 

marble Dark Part. 

One cupful butter, two cupsful bi'own sugar, 
one cupful molasses, one cupful sweet milk, three 
heaping teaspoonsful yeast powder, yolks of eight 
eggs, one egg extra, four cupsful flour, one heap- 
ing teaspoonful each of cloves and cinnamon, two- 
thirds of a nutmeg. Put in your tin a layer of 
white l)atter then one of dark, alternating in this 
way until the material has all been used. It is 
best to have a layer of white on top. Half of 
this (|uantity will make a good sized cake. 

Mrs. J. I). HoLMAN. 

CAKE. 127 


One cupful of sugar, half a cupful of hutter, 
two eggs, one and a half cupsful of flour, two ta- 
l^lespoonsful cold water, one teaspoonful Imking 
powder. Bake in long tin. Wliile hot spread it 
with butter, dust over with cinnamon and then 
powdered sugar. Miss Dora Chapman. 


C)ne cupful sugar, half cup hutter, half cup 
sweet milk, one and half cups flour, whites of 
four eggs, one teaspoonful l:>aking powder. 

Miss Dora Chapman. 

Ice Cream. 

Three eggs, one cupful sugar, one cupful flour, 
butter the size of an egg, one teaspoonful cream - 
tartar sifted in flour, half teaspoonful soda dis- 
solved in milk. Bake in layers. 

billing for Above. 

Whites of four eggs l)eaten very light, four 
cupsful of sugar. Pour one pint of boiling water 
over the sugar; boil until clear and it will candy 
in cold water. Pour the ])oiling syrup over the 
beaten whites and l)eat hard until the mixture is 
cold, then add one teaspoonful pulverized citric 
acid and two teaspoonsful vanilla extract. Spread 
between the layers as thickly as the layers them- 
selves. Miss Dora Chapman. 



One and a lialf cupsful pulverized sugar, one- 
lialf a cupful butter ; rub together ; half a cupful 
water or milk, one ])int of flour sifted, Ave eggs 
well beaten separately, yeast powder to lighten. 


Three cupsful sugar, juice of two oranges and 
rind of one gi*ated, whites of two eggs beaten to 
a stiff froth. Beat well together and spread over 
cake. Miss Et^genia Morse. 


Six eggs, two cupsful powdered sugar, two 
cupsful flour sifted with one teaspoonful baking 
powder, two tablespoonsful hot water, two pounds 
blanched almonds. Beat the yolks very light, 
mix with sugar and warm water, beat hard Ave 
minutes, ^vhip the whites stiff and add alternately 
with flour to the eggs and sugar. Bake in jelly 
tins. As fast as a cake is done have some one 
stick it full of almonds and cover with icing. If 
the cakes are allowed to cool the almonds will 
break them into pieces. For the icing use the 
whites of six eggs and one and a quarter pounds 
best powdered sugar. Confectioners' sugar makes 
the most delicious icing. It is best to prepare the 
almonds the day before you wish to make the 
cake, and if you can make the icing while another 
makes the cake, the cake will be the better for it. 

Mrs. E. H. Hoyt. 

CAKE. 129 


Two cupsful powdered sugar, two-tliirds cupful 
butter, one-half cupful milk, four eggs, one tea- 
spoonful ])aking powder or cream tartar, one-half 
teaspoonful soda, three cupsful flour. Bake in 
thin layers and spread with cream prepared as 
follows: One-half pint of milk, three teaspoons- 
ful corn starch, one egg, one teaspoonful lemon 
or vanilla, one-half cupful sugar. Heat the milk 
to boiling, and stir in the corn starch, wet with a 
little cold milk. Add the eo^2:s and su^ar. 

Miss Eugenia Morse. 

Cheap Cottage. 

One egg, one tablespoonful l)utter, one small 
cupful sugar, one-half cupful water or milk, one 
and a half cupsful flour, one and a half teaspoons- 
ful baking powder. This makes three hiyers, or 
<>ii^ loaf. Mks. F. Dayton. 


One cupful white sugar, beaten with two yolks 
of eggs ; add to this the two whites of eggs (well 
beaten), three taldespoonsful cold water, one and 
one-half cupsful flour, one teaspoonful yeast 
powder well mixed with flour, pinch of salt. 
Flavor to taste. 


One cupful of milk, put in a pan over a pot of 
))oiling water. When it is scalding hot stir into it 
one egg, well beaten with one tal)lespoonful corn 
starch. Let it thicken. Mks. R. F. H. 


Chocolate Cream. 

Four eggs (whites only), one cup sugar, half 
cupful Initter (scant), one and two-thirds cupsful 
flour, half cup milk, one and a half teaspoonsful 
baking powder. Beat butter to a cream, add su- 
gar, l^eat till light; add milk, then flour with bak- 
i ig powder mixed in and beaten white, and a half 
teaspoonful vanilla extract. When well beaten, 
divide into two equal parts, into one half grate 
one stick of chocolate, and into the other half 
one-third of a cup of flour. Bake in layers. 
Spread with custard and alternate light and dark 

Custard for FiUiiuf. 

One and a half cupsful milk. Let it come to a 
l)oil and stir in two yolks of eggs beaten with one- 
half cup of sugar, two teaspoonsful cornstarch 
dissolved in a little of the milk. 

Mrs. Valentine. 

Jell}^ Cake. 

One cupful sugar, one cupful flour, three eggs, 
whites and yolks beaten se})arately; buttei' size of 
an ^^^^ one-quarter of a cup of milk, one tea- 
spoonful cream tartar mixed with flour, half tea- 
spoonful soda dissolved in a little warm water, 
half a teaspoonful lemon extract, pinch of salt. 
Beat the l^utter and sugar well together, mix with 
the yolks of eggs, flavoring and salt, then the 
whites of the eggs beaten very light, lastly the 
flour with the milk and soda. Bake in three jelly 
tins and spread with acid jelly. 

Mrs. Valentine. 

CAKE. 131 


Two cupsful po^vdered sugar, half cupful but- 
ter, one small cupful ^varin Avater, ^vllites iive eggs, 
three full cupsful Hour, one heaping teaspoonful 
baking powder, grated rind of tw(^ and juice of 
one orange. Cream your butter and sugar, add 
the water, juice and rind of oranges; then the 
whites of the eggs, whipped stiff with the ilour. 
Bake in layers. If, after your pans are carefully 
greased, you sift a little flour upon them your cake 
will not stick. Cream for tilling may be made of one 
pound powdered sugar, whites of four eggs, juice 
of one orange. Beat your whites hard and stead- 
ily, without stopping; add your sugar, a little at 
a time. The icing should l)e glossy, and will dry 
in less than an hour. Allow your cakes to cool 
before spreading with tlie icing. 

Mrs. R. F. H. 
Queen of* Cake. 

{Bif Speri(fl Request.) 

Two cupsful powdered sugar; three cupsful 
flour; half cupful corn starch, sifted with the 
flour; one-half cupful butter, creamed with the 
sugar; half cupful fresli milk; six eggs, the whites 
whipped veiy stiff; one heaping teaspoonful bak- 
ing powder, sifted with the flour. The flour should 
l)e sifted flue and put in a warm place while 
you are preparing your other ingredients. Add 
the milk to your creamed butter; then the flour 
and whites, altei'nately. Bake in seven layers, 
and spread with cream made as follows : Two 
tablespoon sful corn starch; three large cups 


sweet cream; six tal)lesp()()iisful grated eliocolate; 
six tal)lesp()<)iisfiil p()^nlere(l sugar; half pound 
sweet almonds, Idanclied and pounded fine; one 
eight-pound citron, chopped ; one quarter-pound 
crystalized peaches and oranges; one-quarter 
pound figs, chopped fine; one quarter-pound pine- 
apple, chopped fine; (^ne-half pound macar(^ons, 
dried in the oven and pounded fine. Heat the 
cream to a slow boil; stir in the corn starch, which 
has l)een previously wet in a little cold water or 
milk. Let it boil slowly for five minutes, stirring 
all the time. Take from the stove and divide in 
five portions, and put the grated chocolate with 
the macaroons and one tablespoonful sugar into 
one portion of the custard ; let it boil five minutes, 
beating all the time, take from the fire and beat 
five minutes more. Mix citron and almonds 
with a second portion of the custard and let it 
just come to a boil, and take from the fire; add 
three tablespoonsful sugar and let it cool. Mix 
the crystalized fruits with a third portion and heat 
to a boil, and let cool. To the fourth portion 
add pine apple chopped fine, heat to a boil and 
let cool. Mix with the remaining portion the 
figs and just heat it and let cool. Season the 
chocolate with vanilla, the almonds and citron 
with ten drops of 1)itter almond. When all are 
quite cold, lay out six cakes, spread the fig mix- 
ture on first, the almond and citron next, then the 
chocolate, then the crystalized fruit. Ice top with 
lemon icing made with three whites and three - 
(piarters of a ])ound confectioners sugar; ordinary 

CAKE. 133 

poAvered sugar is apt to he coarse. Put the iciug 
on in two layers and be careful that it does not 
run over the edges. This cake should ])e eaten 
fresh. Mrs. R. H. Hoyt. 

A very nice cake can be made from the above 
by making filling as follows: Whites of four 
eggs beaten stiff, and one pound of powdered 
sugar. Mix with the icing pineapple chopped 
fine and spread upon the layers. This cake will 
not look as nicely as some others, l)ut many pre- 
fer it. Mrs. R. H. Hoyt. 

Boistoii Cream. 

Boil half a pint of water; stir in three-quarters 
cup of l)utter. Mix half a teaspoonful soda w^th 
one and three-quarters cups of fiour. Stir in the 
water while boiling. Take from the stove and 
stir in five eggs, not beating. Drop in pans 
enough of this mixture to make your cakes half 
the size you want them when baked. Bake 
twenty minutes — not a minute less. If these 
directions are strictly followed, success will be 
sure. When your cakes are cold, open and fill 
with cream made as follows: Boil one pint of 
milk, stir in one cup of sugar, thicken with one- 
(j^uarter cup of cornstarch, add four well l^eaten 
eggs, and flavor with vanilla. 

Mrs. B. (t. Whiteuouse. 

Soft Griiiger bread. 

One cup sugar, one cu}) molasses, one cup but- 
ter, half cup sour milk, tliree eggs, three cups 


sifted Houi*, one teaspooiiful soda dissolved in sour 
milk, two teaspoonsful ginger. 

Mrs. p. C. ScJI TYLER. 


One and a half eu])sful sugar, half cupful )»ut- 
ter, two-tliirds cupful of milk, half cupful Hour, 
four eggs. Flavor with almond. Kiib butter 
and sugar to a cream, add milk, then part of 
flour, three eggs and tlie remainder of flour. 
Flavor, hake in layers. Prilling: Two cupsful 
granulated sugar; put in tin with just water 
enough to dissolve sugar. Let l)oil and do not 
stir until it strings fi'om the spoon. Have the 
whites of t^vo eggs l)eaten stiff on large [)latter 
and pour boiling syrup over them, stirring con- 
stantly until well mixed. A¥hen cool spread on 
cakes and sprinkle on chopped walnut meats, re- 
serving some \vliole meats for the top. Use co- 
coanut, chocolate, or raisins and nuts, instead of 
nuts alone,) if preferred. When you want an extra 
nice cake take whites of six eggs for cake, using 
two more for your frosting. 

Mrs. Swinton. 

C'ot'oaiiiit Pound. 

Cream one -half ])oun(l l)utter, one pound pow- 
dered sugar, one pound sifted flour, two tea- 
spoonsful baking powder, a pinch of salt, a tea- 
spoonful grated lemon peel, quarter of a pound 
of })repared cocoanut, four well -beaten eggs and 
a cupful of milk. Mix thoroughly. Butter your 
tins and line them. Pour the mixture in to the 

CAKE. 135 

depth of an iiicli and a half; bake. When l)aked 
spread with icing and return to oven for a minute 
to dry icing. Miss A. Higgins. 

Hickory IVut. 

One pint nuts, one pound raisins, one pound 
curi'ants, one cupful })utter, one tal)les])oonful 
cream, three eggs, two cupsful sugar, half tea- 
spoonful soda, one teaspoonful cinnamon, one tea- 
spoonful cloves. Rul) into the fruit and mix very 
stiff. Miss Bessie Bond. 


One pound sugar, three q^uarters of a pound of 
butter, half pint new milk, teaspoonful of soda. 
Flour to roll. Gkandma Porter. 


One })ouiid l)utter, one pound sugar, one tea- 
cupful cream or milk, one lemon, six eggs, one 
pound flour. Miss V. Whiting. 


One egg, half cup l)utter, half cup milk, two 
cups flour, three-quarters of a cup of sugar, half a 
teaspoonful of soda, one teaspoonful cream tartar. 

Miss V. Whiting. 


One cupful raised dough, one cupful of butter, 
one cupful of sugar, one cupful molasses, two 
cupsful chopped raisins, one teaspoonful soda, half 
a teaspoonful each of soda, ginger, cinnamon, 
cloves, allspice and nutmeg. 

Mrs. Edes, Salem. 


HIoraYiaii €liri!^tiiia!x Cookie!!^. 

( )iu^ (jiiai't of niolassey, one pound of sugar, one 
pound butter, half ounce of cloves, one ounce cin- 
namon, one ounce ginger, one orange, juice and 
rind; one teaspoonful soda, one large wine glass 
of rum. Bethleham Penn. 

<7riiig'er !§nap!!i. 

One pound Vnitter or lard, or mixed, one pound 
brown sugar, one pint molasses, three pounds 
flour, two ounces good ginger, half gill of cream, 
two tablespoonsful soda, no cream tartar. Rub 
your butter into the flour and mix in sugar and 
ginger (sometimes add same quantity of cinna- 
mon and a little cloves), then add your molasses, 
cream and soda. It will make a stiff dough. 
Roll thin without extra flour. Bake in (j^uick 
oven from three to live minutes. 

Mrs. James Coffhst. 

CiTiiiger l§iiap$!«, ]\o. S. 

Boil together one pint of molasses and one cup 
of butter. When cool add two tablespoonsful 
ginger and one teaspoonful soda. Flour to roll. 

Mks. Gaston. 


Three cups sugar, one pound I )utter, six eggs, a 
little baking powder. Mrs. Gtaston. 


Three-quarters of a' pound of butter, one pound 
of sugar, thi'ee pounds of ilour, eight eggs; sep- 
arate the Avhites and yolks, beat them very stiff; 

CAKE. 137 

a little nutmeg, one wineglassful of ln'andy, one 
Avineglassful of sherry. Tie into a (Terman knot 
and fry in hot lard. Mrs. H. D. Green. 

Lemon Filling. 

Foi' Lai/er Cahe. 

One cup of sugar, half cup of Initter, three 
eggs, grated peel of two lemons and juice of both. 
Cream, Initterand sugar; stir in eggs well beaten, 
and lastly the lemon. Boil in a farina kettle one- 
half an hour, stirring constantly. Do not allow 
to boil, or it will curdle. 

Mks. T. N. Strong. 

Herbert's Apple. 

Soak three cups of dried apples in as little 
water as possible over night. In the morning 
chop and boil half an hour in two cups of syrup. 
Take one cup of butter, one cu]) of sugar, one 
cup of milk, four eggs, four cups of flour, four 
good teaspoonsful yeast powder, one cup of rai 
sins, one teaspoonful cloves, two of cinnamon, 
half a nntmeg grated. This makes a very deli- 
cious cake, and keeps excellently Avhen in a cool 
place. Mrs. John Sutton. 

Giiig^er ^nap!!«. 

One cup of butter, one cup of l^rown sugar, 
two cups of molasses, t^vo large teaspoonsful of 
ginger, one teas|)oonful of salt. Boil these to- 
gether for five minutes, remove and stir in two 
teaspoonsful of soda. Pour the foaming mixture 


into your mixing disli, and stir in Hour until it is 
hard enough to roll. 

Mks. H. B. Campbell., 


Heat three eggs tivo niinutes : add one and a 
half cups of sugar {J>e((f five minutes)] one cu[) of 
iiour {J>eat two 'tninutes)', half a cup of water; if 
soda is used, half a teaspoonful in water {heat two 
inr))t(tes)\ one cup of Hour and he<it five minutes,' 
if cream-of -tartar is used, one teaspoonful sifted 
in the flour; if l)aking povv^ler is used, two tea- 
s])oonfuls in the flour. A very old recipe, and 
Avell known among old residents of Portland. 

Mrs. Wesley Jackson. 

l§paiii!«li Biiiiiii. 

One pint or two cuj)s of sugar, one cu}) of Imt- 
ter, four eggs, one cup of milk, two teaspoonsful 
baking ])owder, one tablespoonful each of cloves 
and cinnamon, one pint of flour. Bake in large 
flat tin. C'Ut in squares when cold and frost tops 
and sides. Mrs. A. A¥. Stowell. 

Note. — Another similar recipe leaves out the 
spices, and flavors with either vanilla or lemon, 
and then frosts the scpiares two or three times in 
cocoanut frosting. 


One cup cold water, half cup of butter ; boil and. 
stir in one cup of flour. Stir until it has cooked 
a little, then put in a little dish and set in cold 
water to cool. Add to the douo-h when cold three 
eggs, beaten lightly, with one-quarter of a tea- 

CAKE. 1^9 

Spoonful of soda in tlieni. Bake in (lrip})ing pan 
for a few minutes. Drop the mixture in half the 
size you desire your cakes to be. When baked 
and cold open and till with cream made as fol- 
lows: One cup of sugar, two eggs, one pint of 
milk, one heaping tablespoonful corn-starch. Put 
milk in dou1:)le boiler. Mix eggs, sugar and corn- 
starch together. AMien milk boils add sugar and 
corn-starch, then the beaten eggs. Cook a few 
minutes. Flavor with vanilla. Mrs. S. H. 

Vanilla Wafers. 

One cup of sugar, half a cup of l)Utter, one 
teaspoonful cream tartar, half a teaspoonful soda 
dissolved in half a cup of milk, one teaspoonful 
vanilla, one pint of Hour, Roll out very thin 
and sprinkle thickly with tsugar before baking. 
Add more ilour if necessary. 

Mrs. Kate Fletcher. 

IVeir York. 

One-half cup butter, one and a half cups sugar, 
half a cu}) milk, three eggs, two and a half cups 
flour, one teaspoonful cream of tartar, half a 
teaspoonful soda. 

I^^rosfin</ for Ahove. 

One teaspoonful gelatine, one tablespoonful 
cold water, two of hot water, one cup white pow- 
dered sugar. Mrs. S. H. 

Take one egg, a little sugar, a ])inch of salt, a 
small wineglassful of l)randy, one cup of cream, 
flour enough to make very stiff; knead tlior- 


ouglily. Cut ill circles with a large biscuit cut- 
ter. Score across the toj) several times. Hold 
on a fork aud fry in very hot lard. 

Mrs. a. Meier. 


One pound flour, three-(|uarters pound butter, 
one pound sugar, ten eggs, two teaspoonsful yeast 
powder, one cocoanut grated (put in the last thing). 
Bake in a loaf. The effect is very pretty \vhen 
grated cocoanut is put in the frosting for this 
cake. Mrs. Geo. L. Story. 


One and a half pounds of flour, the same of 
butter, twelv^e eggs, one and three-quarter pounds 
of sugar, one and one-quarter pints of cream, the 
same of brandy, the same of molasses, one and 
one-half pounds of citron, t\vo pounds of raisins, 
two and one-half pounds of currants, one and 
one- half teaspoonsful each of mace, cloves, nut- 
meg and cinnamon. Mrs. Rosel Wilbur. 

mrs. Kin!>«ey'§ ^iigar €ookie§. 

One quart of flour, one teaspoonful of soda, 
two of cream tartar; sift well together; then add 
three-quarters of a cup of l)utter, two coffee-cups 
of white sugar, three eggs, half grated nutmeg. 
Make a soft douo-h and roll thin. Before l)akin2: 
dip the tops of the cakes in granulated sugar. 
Lay each cookie separately until cold. 

Mrs. Geo. Stowell. 

CAKE. 141 

Boiled Icing*. 

One pint of wliite sugar and two tablespoons- 
ful water. Boil until i'o})y. Have ready the 
beaten whites of two eggs, and pour boiling syi'up 
over it; beat well. Flavor with lemon. 

Mks. J. L. (rLENlSr. 

Dried Apple Fruit. 

Four eggs, two-thirds of a cup of l)utter, one 
teaspoonful of soda dissolved in one tablespoonful 
of water, Horn' enough to make a stiff batter, two 
cups dried apples cut up and soaked in water one 
night (remove cores and skins). In the morning 
add three cups of molasses, one teaspoonful each 
of allspice, nutmeg and cinnamon. Cook all this 
slowly for two hours, or until reduced to one- 
third the quantity. When this mixture is cold, 
stir it into the batter and bake either in a loaf or 
in the dripping-pan. Mrs. R. Weeks. 


White Fart 

Two cups white sugar, three-quarters of a cup 
of butter, one cup of milk, one cup of cornstarch, 
two cups of flour, whites of six eggs, two and a 
half teaspoonsful of baking powder; flavor with 

TMrk ]\irt. 

Two cups sugar, one cup butter, four eggs, one 
pound figs chopped fine, one cup cold water, two 
sticks of chocolate, three cups raisins chopped 
fine, cinnamon and nutmeg to suit taste, four tea- 


spoonsful yeast poAvdei'. Make tlie above mix- 
ture as stiif as pound cake. Bake in layers, and 
put together with the following: Two cups gran- 
ulated sugar, live sticks grated chocolate, one and 
a half teaspoonsful vanilla, whites of four eggs 
well beaten. Miss Jessie D. Anderson. 

]\few Year's JTIarble. 

White Fart. 

Whites four eggs, one cupfid of white sugar, 
half a cup of butter, half a cup of sweet milk, 
tw^o teaspoonsful of ])aking powder, one teaspoon 
of lemon, two and a half cups of sifted Hour. 
Bake in layers. 

Dark Fart. 

Yolks four eggs, one cup brown sugar, half a 
cup molasses, half a cup butter, half a cup of sour 
milk, one and a half cups sifted flour, one tea- 
spoonful each of cinnamon, cloves, mace and soda, 
one nutmeg. Bake in layers. Put together al- 
ternately with fi'osting. 

Miss Jessie D. Anderson. 

Lady's Cake. 

One and a half cups of flour, one of sugar, half 
cup of butter, half cup sweet milk, teaspoon soda, 
two teaspoonsful cream of tartar, yolks of four 
eggs, teaspoonful of vanilla. 

Mrs. Miller. 

CAKE. 143 

Water melon. 

White Part. 

Two cups white sugar, two-thirds of a cup 
sweet milk, ^vhites five eggs, one teaspoonful l)ak- 
ing powder. Fhivor to suit taste. 

Red Part. 

One cup red sugar, half a cup butter, two- 
thirds cup sweet milk, two cups flour, one tea- 
spoon leaking powder, yolks of five eggs. In 
filling your pan put the white part on outside, red 
part on inside; and drop half a pound of raisins 
or English currants in here and there to look like 
seeds of a melon. Bake slowly. 

Christina Harrold. 


Two cups of sugar, one cup of butter, three 
cups of flour, or suflicient to make stiff enough to 
roll and cut with jumble cutter, three eggs, grated 
rind and juice of a lemon. Dissolve half a tea- 
spoonful soda in the lemon juice, mix well, roll 
and cut into desired shape. Brush each juni])le 
with the white of an egg and sprinkle with sugar. 
Will keep for months. Mrs. S. H. 


Four eggs, two cups granulated sugar, one cup 
of butter, one and a half cups of nuts chopped 
fine, half a cup of milk, three cups of flour, two 
teaspoonsful baking powder, one tablespoonful 
essence of lemon. 

Mrs. M. Trenchard, Astoria. 


Ginger Crackerix. 

One cii|) molasses, lialf cup sugar, half cup milk, 
half cup butter, one tablespoonful soda, one also 
of ginger. 

Ciriiig^ei* Crackers. 


One cup molasses, half cup sugar, one-quarter 
cup l)utter, one or two eggs, half tea spoonful soda, 
one teaspoonful cream -tartar, one tablespoonful 
ginger. Knead these ingredients very hard with 
flour. Roll very thin, and ])ake quickly. 


One cup molasses, stir in soda until it is foamy 
and white; w^arni one cup of shortening and pour 
into the molasses; one large teacup of raisins, 
three cups flour, one cup hot water. Put in flour 
the last thing. Spice to taste. Ginger and cinna- 
mon are excellent. 


One cup sugar, one cup sweet milk, two of 
flour, one tablespoonful of Initter, one ^%^^ one 
teaspoonful soda, one teas])oonful ci'eam-tartar, 
flour to roll. 

Raised Doiigliiiiits. 

One pound sugar, three-quarters pound of lard, 
half pint of yeast, three eggs, one quart of milk, 
one tablespoonful cinnamon. Mix with flour to 
make a soft dough. Allow to rise, then roll and 
cut into cakes. Fry in hot lard. 

CAKE. 145 

Bread €ake. 

Two cups light doiigli, two eggs, one cuj) sugar, 
half cup butter and lard mixed, one cup English 
currants. Spice to taste. Add iiour to make cpiite 
stiff. Let rise and bake. 

Delicate Cake. 

One and a half cujjs sugar and half a cup but- 
ter beaten to a cream, the whites of four eggs 
stirred in one at a time and beaten tive minutes 
after each, half a cup of milk; one teaspoonful 
cream -tartar, half a teaspoonful soda, three cups 
of flour. Flavor. English currants may be added 
if desired ; if so, make the cake a little stiffer. 


Two cups sugar, one cup Initter, five eggs 
beaten separately, half pound citron, one wine 
glass brandy. Mix very stiff with flour. 


One cup of butter, one cup home-made coffee, 
one cup currants, one cup raisins, two cups brown 
sugar, six eggs, two teaspoonsful cinnamon, two 
teaspoonsful cloves, one teaspoonful soda, three 
cups of flour. Add citron and other spices if de- 
sired. Mks. Anna M. Mann. 


One and a half cups of sugar, one cup of but- 
ter, one cup of sour milk, half a teaspoonful of 
soda, two eggs, one small nutmeg, flour to roll. 

Mrs. Wittiekell. 


Aliiioiifl .Sponge. 

One and a half cups of sugar boiled in one and 
a half gills of water until it spins a thread, when 
pour immediately on' the whites of eight eggs 
previously beaten to a stiff froth. Continue to 
beat for t^venty minutes when add one and a half 
cupsful of flour and half a teaspoonful baking 
powder. Pour into a Hat, well-greased tin, (a 
dripping pan will do. ) Be careful in l)aking that 
it does not fall. When cold frost with boiled 
frosting in which you have stirred a plentiful 
quantity of blanched almonds. The cake slnmld 
be flavored either with vanilla or almond. 

Mrs. J. E. Leonard, Auburn, N. Y. 

Iflother's Fruit. 

Six cupsful butter, Ave cupsful sugar, sixteen 
eggs, three pints of flour, six cupsful currants, 
three cupsful raisins, three cupsful citron, two 
Cupsful candied lemon peel, two cupsful almonds 
blanched and cut into shreds, half a pint of 
brandy, two ounces each of nutmeg, mace, and 
cinnamon, one tablespoonful each of cloves and 
allspice. Use rose water freely if too stiff. Bake 
certairiUj seven or eight hours in a moderate oven. 
Watch fire and cake faithfully. Mrs. E. 


Three cups of sugar, one cup of butter, one 
cup of milk, three cups of flour, one cup of corn- 
starch, twelve eggs, three teaspoonsful of baking 
powder; flavor with rose water or almond. Bake 
in layers. This will make two cakes of two lay- 
ers eacli. 

CAKE. 147 

Cut the iigs ill small pieces, add a little water, 
and let tlieni remain for some time, and then add 
one cup of sugar and stew gently until dissolved ; 
flavor with vanilla, and spread l)etween the lay- 
ers. If possible prepare the figs the day before 
the cake is baked. Mks. An^^a M. Mann. 

Feather Sauce. 

Two cups of sugar, one cup of milk, three and 
onedialf cups of flour, three eggs beaten separ- 
ately, three teaspoonsful baking powder, or two 
teaspoonsful cream -tartar and one of soda, one 
tablespoonful of melted Initter. Beat the yolks 
very light, and add the sugar and butter, then the 
beaten whites, milk and flour. Sift the baking 
powder in the flour. Bake in layers. This will 
make two cakes of three layers each. Flavor 
with nutmeg. 


Make a stiff, smooth flour paste; add a pinch of 
salt. Let it get cold. It is best to prepare this 
before baking the cake: To one-half cup of but- 
ter, beaten to a cream, add one cu]> of white suo-ar; 
beat well; then add the paste, until it looks feath- 
ery. Flavor with vanilla. Put between the cakes, 
and strew thickly with cocoanut. This cake is 
best made the day before it is to be used. 

Mrs. Anna M. Mann. 
Criiiger Cookies. 

One cup butter or good drippings, two cups 
New Orleaiih' molasses, two tablespoonsful sugar, 


one teaspooiiful of sochi, ginger and cinnamon; 
flour to roll. Mrs. Scoby. 

Hermit Cookies. 

Two eggs, two cups of lu'own sugar, half cup 
of l)utter, half cup of currants, one nutmeg, one 
teaspoonful of cloves, one teas})oonful of cinna- 
mon, one teaspoonful soda; flour to make very 
stiif. J. F. G. 


Two cups sugar, half cup butter, one cup sweet 
milk; boil half the milk, and pour over half a 
cup of grated chocolate, two teaspoonsful cream 
tartar, one teaspoonful soda, two eggs, three cups 
flour. Mrs. John E. Smith, 

Forest Grove. 

mrs. Fishel's Cookies. 

Four eggs, three cups flour, two cups sugar, one 
cup butter, one teaspoonful leaking powder. Fla- 
vor to taste. Roll thin and l)ake in a cpiick oven, 
and on being taken from oven sprinkle with sugar. 

Olympia, W. T. 


Five eggs, two and a half cups sugar, one cup 
butter, four cups of flour, t)ne cup of milk, one- 
half teas[)oonful of soda, one -half teaspoonful of 
cream tartar, one cup walnuts. Bake in loaves, 
or in sheets, frosted and marked in squares. Or- 
nament each square with a half nut. 

Mrs. Charles E. Sitton. 

CAKE. 149 

Aliiioiicl €ii!!>tard. 

Very Fine. 

Three cups of sugar, tliree-fourtlis of a cup of 
Initter, a half cup of milk, three and a half cups 
of flour, seven eggs, all the yolks and whites of 
four eggs, one teaspoonful of soda, two of cream 
tartar, one pound blanched almonds chopped, one 
pint whipped cream, whites of three eggs beaten 
stiff. Sweeten to taste. 

Aunt Sallie's Keoipe. 


One pint molasses, one cup butter, one cup sour 
cream or milk, one cup of sugar, two and a half 
teaspoonsful of soda. Make a little stiffer than 
pound cake. These are dropped on buttered 
paper far enough apart so they can not run to- 

]\ice Plain. 

Five eggs, the whites and yolks beaten sepa- 
rately, one cup of better and two cups of sugar 
beaten to a cream, three full cups of flour, two 
teasjjoonsful baking powder mixed with flour. 
Flavor with lemon or vanilla. 

Mks. J. H. Willis. 


Three-quarters of a pound of butter, one pound 
sugar, one pound flour, nine eggs, grated rind 
and juice of a lemon, one wineglassful of pure 
brandy, one pound seedless raisins. N, E. 



Three-({iiarter8 of a |)oiiiicl of Imtter, one pouiul 
sugar, three -{i[uarters of a pound of ilour, eight 
eggi^^ one (juart of seedless raisins, one quart 
walnuts, or other nuts. N. E. 

Aunt Dorca!«'. 

One and a half cups of l)utter, two cups of 
sugar, two -thirds cup of sour milk, three eggs, 
three and a half cups of Hour, one teaspoonful of 
soda, spices, l)randy or wine and fruit. 

Helen M. Burton. 


One pound butter, one pound brown sugar, one 
pound eggs, one pound flour, one-half pound figs, 
one and three-quarter pounds of raisins, one and 
tliree- quarter [)ounds currants, half pound citron, 
one large spoon of cloves, nutmeg, allspice. Bake 
three hours. Mrs. J. W. Brazee. 


One ])ound of sugar, one pound of ilour, one 
pound of ])utter, twelve eggs, four tal)lespoonsful 
of brandy, one saucer of molasses with one tea- 
sj)oonful of soda put in very last thing, one pound 
of currants, well washed; two pounds of raisins, 
seeded; one ])ound of ju'unes, stoned and chopped; 
one pound of figs, chopped; one pound of dates, 
one pound of citron, chop half and slice the rest; 
two lemons, thi'ee teaspoonsful of cinnamon, one 
teaspoonful of cloves, one teaspoonful of mace. 
This cake will pay you for your trouble. 

Mrs. Stroud, East Portland. 

CAKE. 151 


Two coffee cups of sugar, one coffee cup of but- 
ter, one coffee cup of sweet milk, four coffee cups 
of Hour, four teaspoonsful l)aking powder, six 
e2:2:s. Flavor with' lemons and bake in layers. 
Put together with the following mixture: Juice 
of four fresh lemons and grated rind of three, one 
pound of sugar, quarter of a pound of Initter, six 
eggs. Beat ^vell together the juice and rind of 
the lemons, the sugar and ^-olks of the eggs. 
Then add the beaten whites and the butter. Cook 
slowly until the consistency of honey. 

Mkis. L. W. King, Chicago. 


Two pounds flour, one pound Initter, quarter 
of a pound of sugar. A¥ork the sugar in the but- 
ter and then add the flour. Tliis quantity will 
make three cakes. Bake for half an hour. 

Mks. Wm. Reid. 


T^vo and a half cups of sugar, one cup of but- 
ter, one cup of milk, four cups of flour, eight 
eggs, whites only, three teaspoonsful baking 
powder. Mrs. Mann. 

Delicious tvitli StratrherrieH. 

Two cups pulverized sugar, one cup cornstarch, 
two cups of flour, one scant cup of Initter, one 
teaspoonful of cream tartai", half a teaspoonful of 
soda, whites of seven eggs added the last thing. 
Flavor to suit taste. Mrs. Savinton. 


Ala I II lit. 

Half a pound of Avalnuts, with shells; one 
large cup of sugar, half a lemon the juice and 
grated rind; ten eggs (beaten to a froth). First 
stir the yolks and sugar half an hour, to a froth. 
Into these stir the nuts, which have been grated; 
also the grated rind and juice of the lemon. Then 
add the whites, beaten to a stiff froth. Sprinkle 
cracker flour in the pan, especially in the corners, 
to prevent sticking. Bake forty or fifty minutes. 
When baked put a thick frosting on top. 

Mrs. Oscak Meyer, New York City. 


Half a pound of l)utter, three-tpiarters of a 
pound of sugar, five eggs, one teacupful of milk, 
one teaspoonful of soda, two teaspoonsf ul of cream 
tartar, half a nutmeg, and flour to roll out. 

Mrs. Willis B. Fry. 


(Uff Itequest.) 

Two eggs, t\vo teacupsful of sugar, (^ne teacup- 
ful of sweet milk, three taVdespoonsful of melted 
butter, three tablespoonsful of yeast powder, flour 
enough to make a soft dough, a little salt. Fry 
in hot lard. Flavor with nutmeg. 

Mrs. J. D. HoLMAN. 

Rouiicl liily. 

( )ne and a half cu])S of butter, one and a half 
cups of sugar, whites of five eggs, one and a half 
teaspoonsf ul of flour, one cup of milk. Flavor 



with peach and a few drops of rose. Bake in 
two cakes. Put together with cocoanut. 

Miss L. E. White. 

]^>w Eiiglaiicl. 

Four cups of ilour, t\vo cups of sugar, one cup 
of butter, one cup of yeast, two cups of milk, 
two teaspoonsful each of cinnamon and ch:)ves, 
t>ne nutmeg, five eggs, two pounds raisins mixed 
with half cup of ilour. Mix at night. The next 
morning add one teaspoonful saleratus. Bake in 
slow oven. Mrs. Thomas Frazae. 

Three eggs l)eaten vei'y light, add one cup of 
sugar, onedialf teaspoonful soda dissolved in one 
tablespoonful of milk. Mix one teaspoonful of 
cream tartar in one even cup of ilour, stir lightly. 
Bake in a quick oven and do not disturb until 
sure it is done. Mrs. Ira C. Brooks, 

Dalles City. 

White Poiiiifl. 

Translated from, the German, for Web foot Cook 


One pound of Hour, one pound of sugar, three- 
fourths of a pound of butter, sixteen eggs (whites 
only), two teaspoonsful extract bitter almonds. 
Cream the l^utter and sugar, beat the whites to a 
stii¥ froth, and add to the butter and sugar; add 
the ilour, and lastly the bitter almonds. 

Mrs. Joseph Steoavbridge. 


Chocolate and Almond. 

Tratislated from the German: for Web-foot Cook 


One-half pound sugar, one-lialf pound grated 
almonds, one cup grated chocolate, one teaspoon- 
ful cinnamon, one teaspoonful l)aking powder, 
mixed with almonds, fourteen eggs. The eggs 
should l>e separated and well beaten. The sugar 
should he added to the yolks, then the chocolate, 
after that the almonds and baking powder, then 
the \vhites l)eaten to a stiff froth, lastly the flavor- 
ing. Mrs. Joseph Stkowbkidge. 


One cup sugar, two and a half cups of flour, 
two eggs, a little salt; add milk enough to make 
a soft dough), one and a half teaspoonsful baking 
powder sifted with the flour. 

Miss Carrie L. Hurley. 


One cup of butter, one cup of sugar, two eggs, 
one tablespoonful of milk, half a teaspoonful of 
saleratus, a little salt, iiour enough to roll. Cut 
thin and ])ake in (piick oven. 

Miss A. L. At wood. 


One cup of sugar, one -eighth of a cup of but- 
ter, half a cup of milk, one and two -thirds cups 
of flour, one egg^ one-fourth teas])oonful of soda. 

Mrs. S. E. Atwood. 

CAKE. 155 

Chocolate, No, 1. 

Tvanslated from the Gevmau for " Weh-foot Cook 

Bool-P ' 

Une-lialf pound of sugar, one cup of grated 
chocolate, one cup of bread crumbs, one teaspoon- 
ful of l)aking powder (mixed with crumbs), one 
teaspoonful of \anilla, one teaspoonful of cinna- 
mon, yolks of fourteen eggs, whites of two. The 
eggs should be separated and well ])eaten. Add 
the sugar to the yolks. After beating, add the 
chocolate; then the bread cruml;)s, grated fine; 
then the whites, beaten to a stiff froth; lastly, the 
flavoring. Bake one hour. 

Mrs. Joseph Strowbridge. 


Yolks of live eggs, white of one f^gg^ one cup 
of sugar, butter size of an egg^ one and one-half 
cups of flour, one-half cu[) of milk (scant), two 
teaspoonsful of baking powder. Bake in a square 
pan. Slice t^V() (piarts of strawberries and sprin- 
kle with one-half cup of powdered sugar. Beat 
the whites of four eggs to a stiff froth; add two 
cups of fJ/icA- sweet cream and one cup of pow- 
dered sugar. Stir liglitly with the l)erries, and 
pour all over the cake. Mrs. B. F. H. 


J nl'o^te Corxon^s SpecUd Directions. 

Whites of eleven eggs beaten to a stiff froth. 
Sift one and a half tumblers of confectioners or 
pure powdered sugar four times and beat gently 


and lightly, while a second person sifts it into the 
eggs, one tuni})ler of flour sifted four times, the 
last time add one teas2)oonful cream tartar and 
beat, while your assistant sifts it into your eggs 
and sugar, one teaspoonful of vanilla. This 
should l)e mixed (luickly and lightly, never stop- 
ping Treating from the time you commence. Your 
tumbler should hold just two and a half gills. 
Have a new pan and do not grease. Put in your 
mixture and bake in moderate oven forty minutes. 
Do not open oven door under twenty-flve minutes. 
The success of this sweet depends as much on the 
care it receives aftei' being taken from the oven, as 
in mixing and baking. AVhen baked remove and 
place in such manner that the air can circulate 
about it. A flour sieve is an excellent thing to 
stand it upon, or four tumblers inverted. When 
thoroughly co(d loosen the edges and turn from 
the pan. 

l§avier Criii^ei* 8iiap§. 

One pint New Orleans molasses, one and one- 
half cups of Ijrown sugar, two cups of sln^rten- 
ing (one cuj) butter, one cup lard), one heaping 
teas230onful of soda, one teaspoonful of ginger, 
one-half teaspoonful of cloves, one teaspoonful of 
cinnamon, one teaspoonful of allspice, one-fourth 
teaspoonful of cayenne pepper. Boil all these 
ingredients together for ten minutes, stirring con- 
stantly. When nearly cold, add as much flour as 
can l)e worked into the mixture. Roll very thin 
while warm. Keep the dough ^varm in the lower 
oven. Mrs. Dr. Henry Jones. 

Bread, Biscuit, Etc. 

Potato Yeast. 

Grate six large potatoes and pour one quart of 
boiling water over them. Let them boil until it 
looks like starch; if too thick, add more water, 
and be careful that it does not settle and scorch. 
Add one cup of sugar and one-half cup of salt. 
When milk- warm, add a cup of yeast. Keep in a 
warm place until light. If put in a cool place it 
will keep good three weeks. 

Mrs. Anna M. Mann. 

Soft \Vaffles. 

One quart of milk, two pounds of flour, half a 
pound of l)utter, six eggs, one teacupful of yeast 
(if home made). Warm the milk and butter 
together, then stir in the flour, eggs and yeast. If 
for breakfast, mix the night before; if to be used 
in the evening, mix at ten o'clock in the morning 
and keep in a warm place to rise. 

Mrs. Willis B. Fry. 

Note. — At an entertainment given for the ben- 
efit of a charitable institution waflles made from 
this reci]3e were the feature of the entertainment. 
The sum of nine thousand dollars ($9,000) was 
realized from the sale. It would l)e gratifying to 
know if ever more should V)e realized. 


Biic'kivlieat €ake$ii. 

One ([iiart of buckwheat ilour, four tablespoous- 
ful of yeast, one teaspoonful of salt, one handful 
of white corn meal; Avarni water enough to make 
a thin batter. Beat well, and set in warm place 
to rise. If the batter should be sour in the morn- 
ing stir in a little soda, dissolved in warm water. 

Mrs. Alice L. Wells. 

Corn ]flt'al Pone. 

Southern Style. 

One (|uart white corn meal, one teaspoonful 
salt, two teaspoonsful soda, one tablespoonful lard, 
another of butter, buttermilk to make soft dough. 
Mould with the hands into oval mounds, lay in 
greased pans, and bake (|uickly. 

Mrs. Alice L. Wells. 

Hoiiie-niacle Bread. 

To two quarts of flour add a little salt and 
two cups bakers' yeast, knead it well, adding 
water to the mixture. Set in a moderately warm 
place for four or five hours. After it is light 
knead with your hands until smooth, make into 
loaves and put into your tins and let rise for two 
or two and a half hours. Bake in a moderately 
hot oven. Mrs. Higgins. 


Two eggs, one pint of flour, one and one- 
quarter cups of milk or cream, one even teaspoon- 
ful yeast powder, butter or lard the size of a 
walnut, a little salt. Mix the baking powder and 


salt well into the flour, then nil) the Initter in 
evenly; next add l)eaten yolks and milk mixed, 
and lastly the l)eaten ^vhites. Do not let stand. 

V. AVhiting. 


One quart of sifted flour, one tablespoonful 
good, sweet lard i'ul)l)ed in the flour, a little salt, 
one teaspoontul soda, two teaspoonsful of cream 
tarter, mix with cold water, dip each biscuit in 
melted butter as you place it in the pan. Bake 

8alt Rising' Bread. 

Late in the afternoon stir up three tablespoons - 
fill of corn meal with Ave tablespoonsful of boil- 
ing milk; keep warm. The next morning set it 
in a vessel of hot water taking care that it is not 
hot enough to scald it. In about two hours it will 
be light. Then into three pints of boiling water 
stir as much flour as can be, mtli little effort; add 
cold water until luke warm, and flour until about 
as thick as cake batter; add two level teaspoons- 
ful saleratus and one of salt. Stir corn-meal mix- 
ture in this batter. Set in vessel of warm water 
and in an hour it will be light. Stir into the flour ; 
knead, and make into loaves. Bake in half hour. 
Be careful to keep everything warm from the be- 
ginning, even to flour for last kneading. 

Mrs. Eugene Protzman. 

Sour ITIilk Pancakes. 

One quart of sour milk, one egg^ one teaspoon- 
ful of soda, a little salt. No definite rule can be 


given for ilour, four and a half cups will some- 
times do, and again you ^v'ill require more. Do 
not make hatter stiff. Beat thoroughly. Be sure 
that you have a good fire and that the griddle is 
hot. Mks. Witherell. 

Liiglit Bread, I\o. 3. 

Very Good. 

Peel three good-sized potatoes, and boil until 
very soft in enough water to cover them. Strain 
the water and potatoes through a colandar, add- 
ing a little more hot water to take the potato 
through. Pour hot over the flour, adding a very 
small hit of shortening, salt and a little sugar. 
Add warm water until the sponge is soft enough 
to run. Let the sponge stand from noon until 
ahout four o'clock, then add the yeast and let it 
stand until eight or nine o'clock. Work over, 
kneading hard and working in the ilour well. 
Let it stand until morning. Make into loaves, 
and set to rise until light enough to hake. Half 
cup compressed yeast dissolved in lukewarm 
water will make three or four loaves. 

Mrs. AV. B. King. 

Orahaiii Gems. 

Quick and Good. 

One and a half cups of graham flour and mix 
with either milk or water, or ])otli, until it stirs 
easily, yet is not thin enough to run; add salt, a 
tahlespoonful of sugar, if you like them a little 
sweet ; if not leave out the sugar ; a tahlespoonful 
melted Imtter, though less will do; one egg well 


})eateii, one and a lialf teaspoonsfnl of halving 
powder. Before mixing set your gem pans on 
top of the stove to heat, and ])e sure they are 
very hot and well greased hefove using. Bake 
about twenty-five minutes in a hot oven. 

Mrs. M. L. v. B. Thompson. 

Boston Brown Bread. 

One cup rye flour, two cups Indian, t^vo cups 
wheat flour, one cup graham, one pint milk, one 
teaspoonful soda, two teaspoonsful cream tartar, 
one-half cup molasses, a little salt. Boil in a tin 
foi- three hours and bake in oven one hour. 

Miss E. J. Thompson. 

Rice jfliiffiii!^. 

Two cups cohi boiled rice, one pint flour, one 
teaspoonful salt, one tablespoonful sugar, one and 
a half tablespoonsful leaking powder, one half 
pint milk, three eggs. Free rice from all lumps 
with the milk and well beaten eggs. Sift together 
flour, salt and sugar and powder. Mix well and 
bake in gem tins. Mp.s. H. M. Lamberson. 

ITIarylaiifl Bi§ciiit. 

One quart of sifted flour, one tablespoonful each 
of lard and Initter, milk to make a very stiff 
dough, mix in pan and put on bread board and 
beat with rolling-pin for half an hour, turning the 
dough continually. Form it into biscuit and bake 
in very hot oven. Do not forget to add salt when 
you mix. Mrs. H. Hogue. 


Orahaiii ]Irca«l. 

WitJioiU Kneading. 

One (juart of wheat flour sifted, one quart of 
graham not sifted, two tal)lespoonsful white suo^ar, 
scant tablespoousful of salt, half a cake of com- 
pressed yeast, or other yeast in desired quantity, 
add tepid water as long as it can l)e stirred. Let 
rise over night or until very light. Then stir 
well again and put in pan. Let rise in pan un- 
til light. Bake slowly one hour. This makes a 
light, wholesome bread, and if directions are fol- 
lowed, there will be no holes in it. 

Mrs. H. D. Bi sh. 

Corn Jlliifiiii)^. 

One coffee cup flour, one coffee cup corn meal, 
one coffee cup sour milk, half a small cup sugar, 
piece of butter size of an eg^^ one teaspoonful 
soda, one egg. Bake twenty minutes. The above 
will make one dozen muflins. N. E. 

]?Illffill!!i, ^O. *J. 

One pint sour milk, one egg (not ]>eaten), salt, 
one teaspoonful soda, one teaspoonful melted but- 
ter. Add the soda dissolved in a spoonful of hot 
water. Make thick batter. Bake in hot rings, 
half full. N. E. 

milk Bread. 

One pint new milk (boil, take oft' scum); when 
luke warm stir in three large taldespoonsful corn- 
meal, and flour to make a stiff batter. Keep warm 
until it rises, and stir occasionally. Then add two 


tablespoousful lard ov l)utter, one teaspooiiful 
.soda, and salt to taste. Knead twenty minutes. 
Bake in hot oven. Mrs. H. Hogue. 

Gem Crackers. 

One and a half pints of Hour, half a pint of 
corn meal, one teaspoonful salt, one teaspoonful 
baking powder, little more than half a pint of 
milk. Make a firm smooth dough, the same as 
graham crackers. 

Fruit Crackers. 

Prepare dough as for gem crackers; divide into 
two portions; roll each half exceedingly thin. 
On one half spread a close layer of well washed, 
picked and dried currants; sprinkle thoroughly 
with milk, and cover with other half of dough. 
Allow it to lay for five or ten minutes well cov- 
ered with a cloth; then cut into square crackers 
and bake (piickly. These three cracker recipes 
are well tested and will be found delicious if pre- 
pared properly. 


One pint of milk, three pints of flour, butter 
size of an egg, tlii'ee or four lai'ge teaspoonsful 
baking powder in the flour. Mix very lightly 
and quickly. Use a spoon to mix and take on 
moulding board and smooth out to a])out an inch 
thickness. Cut and bake quickly. This is ex- 
cellent for pot-pie crust. 


Three cups light dough, add one cup of sugar, 


one small scant cup of lard, half a teaspoonfiil 
soda, a little nutmeg; add ilour and make into 
rolls and let rise. Bake in hot oven. Cinnamon 
may he used instead of nutmeg, if preferred. 

Crraliaiii Crackers. 

One cpiart l)est graham Hour, one tablespoonful 
sugar, half a teaspoonful salt, one small teaspoon- 
ful haking ^^o^^'^lt'i'i two tablespoonsful butter, 
al)out half a pint of milk. Rub your flutter into 
your flour, which have well mixed with the sugar, 
salt and baking powder, wet with the milk. 
Knead hard and long, adding more flour, if 
necessary. Sprinkle your board with wheat flour 
roll very thin. Bake in a quick oven. These 
are superior to any crackers that can be purchased. 
They can l)e made into any shape that may be 

Pop Overs. 

Two eggs, two cups sour milk, one small heap- 
ing teaspoonful sugar, two small keaping cups 
flour, one tablespoonful butter. Mix in order 
given and l)ake twenty-five minutes. 

Mks. S. H. 

Parker House Rolls. 

Two quarts of flour, t^wo tablespoonsfnl of sugar, 
butter size of an egg, pinch of salt, half a cup of 
yeast, one pint of cold boiled milk. Roll but- 
ter in without melting and let stand over night. 
In the morning knead fifteen minutes, and in sum- 
mer time let stand an hour or so and in cold 
weather until afternoon. Roll and cut as for bis- 


ciiit. Put on one half, a bit of l)uttei' size of a 
pea; turn the other half over it. Let rise, and 
]).ike. — [A recipe of Mrs. (reneral Babbits. 

Ciiiiiaiiioii Rii!!ik§. 

{J\irticid<(rly Nice for Children.) . 

A small quantity of light dough. Roll out 
about an inch thick and spread generously ^vitli 
butter. Over this dredge white sugar thickly, and 
sprinkle lightly with cinnamon. Cut into strips 
three-quarters of an inch wide and roll each strip 
as you would "Roll Jell)' Cake." Let rise, and 
spi'inkle with sugar and bake. 

Mrs. T. N. Stkot^g. 

Pan Cakes. 

One cup white iiou]', t^vo cui)s Graham, one 
egg, a little salt, two tables})oonsful milk, three 
teaspoonsful yeast powder. Hot griddle. 

Miss M. E. Quigley. 

Broivii Bread. 

One cup ) east, three cups water, one cup New 
Orleans molasses, one teaspoonful soda stirred in 
the molasses, a good handful corn-meal; stir in 
Graham flour until stiff enough to drop from 
spoon. Bake in quart fruit cans for at least one 
and a half hours. Mks. Alfred Frank. 

Corn Cake. 

One cup of meal, one cup of flour, one egg, one 
tablespoonful granulated sugar, one and a half 
teaspoonsful l)aking powder. Sift flour, sugar 


and l)Mkiiim- p<)^\(l(n• into meal. Beat tlie egg very 

light and add to the milk. Stir quickly into l)owl 

and bake half an hour in sheets. Twenty minutes 

will be sufficient if l)aked in muffin rings. 

W. W. A¥. 
FIniiiiel Cake^i. 

One quart of milk, two spoonsful butter or lard, 
three or four eggs, salt, ilour, one cup yeast. 
Beat the milk and l)utter together, beat in flour 
and eggs to a smooth batter; add the yeast. Let 
rise over night. Add a very little soda dissolved 
in hot water a fe^v minutes before baking. 

Mrs. B., Baltimore, Md. 

Oatmeal Cakes. 

The oatmeal should be boiled until done. Sea- 
son with salt. It should l^e as dry as possible. 
Add a beaten egg to a pint of mush and one ta- 
blespoonful of flour. Stir Avell, make into cakes, 
or drop fi'om a spoon into very hot lard. 

F. A. H. 
Broifii ISreacI 

Made mifh Bread Crainba. 

Soak a (piart of l)read cruml)s in cold milk or 
water until soft, squeeze out the water; one full 
})int of cornmeal, one coffee cup of sour milk, one 
heaping teas})oonful of salt. Mix well; have a 
small tin j^ail or pudding mould greased with 
butter or lard, steam for three hours, put in a 
moderately hot oven and l)ake for half an hour. 
Serve hot. It is very nice steamed in slices, or 
cut the next day in thick slices, put in a pan in 
the oven until hot. Mrs. J. D. Holman". 


A loaf of l)aker's l)rea(l or a fresh loaf of very 
light home-made bread; cut in slices, Initter and 
put in a very hot oven from three to five minutes. 

F. A. H. 

Farina Pancakes. 

Put a pint of milk on the fire; let it come to a 
boil, and add salt and a few handsful of farina, 
stirring in smoothly until it forms a batter of 
moderate consistency. When partly cool, beat in 
two or three eggs. Bake on a griddle. Serve 
with blackberry jam if liked. 

Mes. M , Germany. 

Wheat Flour drriddle Cakes. 

Take one pint of sour milk, add the yolks of 
two eggs, a little salt, and one teaspoonful of 
soda. Mix thoroughly, and add a large tal)le- 
s})oonful of melted butter and fiour enough for a 
batter, which should be beaten smooth, and not 
too thin. Then stir in the whites of the eggs 
well l^eaten, and bake immediately. 

Mrs. L , Chicago. 

I^outliern Corn Bread. 

Half pint yellow corn meal; scald until a thick 
mush; make cpiite thin with milk. Use three 
eggs, well l^eaten ; one cupful boiled I'ice ; dust in 
a litle flour; heajjing teaspoonful yeast powder; a 
pinch of salt. Mks. E. D. McKee. 

Hin's ITeast. 

Cover four or five potatoes well with water; 


boil until very soft; pour off the water and ])ress 
tlie potatoes through a colander, then take a 
tablespoonful of hops (if you use too much it will 
make the bread dark), a teaspoonful of salt, a 
heaping tal;)lespoonful of sugar. Boil five min- 
utes, cool, add one cup good yeast. Keep in a 
wai'ui place in cold ^\'eather — also, in cold weath- 
er mix your bread with warm water — until it 
begins to ferment, then set it in a cool jjlace. 
Yeast should be made fresh at least once or twice 
a week. 

Bro^vii Bread. 

One cu[) iiour, t^vo teaspoonsful yeast powder, 
two teaspoonsful of corn meal, two cups sweet 
milk, one cup syrup, one large spoonful of lard, 
a little salt. Steam four hours and bake half an 
hour. Mrs. W. H. Williams. 

Break ra^^t PiifT^. 

One cup milk, two eggs ^vithout ))eating, little 
bit of l^utter, a little salt, flour enough to make a 
very tliin batter, l)eat all together. Bake in gem 
ircms. Mrs. Geor(4e Frank. 


Half cup yeast, half cup sugar, half cup water, 
whites of two eggs, one tablespoonful of lard. 
Set over nio-ht. Mould in the mornino;. Let it 
rise and ])ake in about t^venty minutes. 

Mrs. T. Merry. 

One pint thick sour cream, six eggs, yolks and 


whites l)eateii separately, three tal)lespoonsful 
melted butter, three and a half pints flour, two 
teaspoonsful soda, a little salt. 

Mks. Stafford, McMinnville. 

Sally Liiiiii. 

Warm one (piart milk with a quarter pound of 
butter and a heaping spoonful of sugar. Beat 
three eggs and put in a little salt and flour to 
make a stiff flatter. Beat it well and add a tea- 
cup of yeast and let it rise. Butter a fluted pan 
and pour in the V)atter. Bake in a quick oven 
one hour and a half. If ycni wish tea at six, put 
it to rise at ten in the moi-ning. These are to be 
eaten warm, 

Mrs. L. M. Austin, McMinnville. 


Baked Omelet. 

Four eggs, one cii}) milk, tablespoon of flour, a 
little salt. Beat ^vhites and yolks separately. 
Stir all together well just before cooking. Bake 
in liot oven and serve immediately before it falls. 

Mrs. a. L. Lindsley. 

French Omelet. 

Six eggs, yolks and whites beaten separately, 
one })int of milk, one teaspoonful cornstarcli 
blended with the milk. Salt to taste. Bake in a 
quick oven ten or fifteen minutes. Test with a 
straw. Let the dish be well buttered. 

Miss V. Whiting. 

jflilk Omelet. 

A tablespoonful of milk for each egg. Beat 
the eggs separately, very light; add butter and 
salt to taste. Mix well and turn into a buttered 
skillet and stir constantly till dcuie. 

Miss V. AYiiiting. 

Note. — The above is delicious turned into a 
buttered skillet. Let the mixture l)e about one- 
half an inch thick. As it l)egins to cook, raise 
the edges, and when brown roll gently into a roll 
and serve quickly. 


Omelette iSoiiflli. 

Yolks of six eg\^s and whites of nine, beaten 
separately ; a little less than half a pound of sugar, 
juice and grated rind of a lemon, a little salt. Stir 
well together and bake fifteen minutes in a hot 
oven. Mks. W. M. Fechheimer. 

ll^elch Rarebit. 

Melt a heaping teas[)()onful butter in a sauce 
pan ; add to it one teacupf ul of cheese, cut small, 
an<l two or three teaspoonsful of milk. Let it re- 
main five minutes, stirring repeatedly; add one 
well-l)eaten egg and a little salt and pepper. 
Spread upon hot Ijuttered toast and serve hot. 

Mrs. J. G. Fairfowl. 


One pound l)oiled ham, one pound canned sar- 
dines, one tablespoonful home-made mustard, 
twelve crescent or other olives; yolks three hard- 
boiled eggs and juice of one or two lemons, ac- 
cording to size. Have the sardines as free from 
oil as possible. Chop and spread between thin 
slices of bread or use light biscuit. These sand- 
wiches should be used the same day they are 
made. Miss L. H. S., San Francisco. 

Pisto Omelet. 

Mince cold turkey or chicken with an ecjual 
quantity of ham or tongue, add a chopped onion 
and a little sweet majoram and cayenne pepper. 
Have enoug:h well-beaten eg-o-s to make into an 
omelet; stir very hard. Drop into hot lard, 
making into small cakes. A. M. R. 


Clieeise Toasted on Eggs. 

Half pound clieese grated, three eggs beateu 
light, three teaspooiisful cruiiil)8 soaked in milk, 
one tablespoonfnl mustard, salt and pepper to 
taste, a little minced parsley, slices of delicate 
toast, three tal)lespoonsful })utter. Beat the 
crumbs into the eggs, add the butter and season- 
ing, lastly the cheese. Beat very lightly and 
spread on the toast and l)r<)\vn quickly on u]3per 
grating of the oven. Miss C. Ewald. 


Take equal (piantities of cold roast veal and 
the dark meat of cold l)(>iled chicken, and half 
the quantity of cold boiled ham, four hard-boiled 
eggs, chop as tine as possil)le until they are like a 
powder. Mix with a little salad dressing. Make 
some baking powder l)iscuit, have them very thin. 
When cold butter and spread with this mixture. 

Mks. K. H. Hoyt. 

Iflac'caroiii ami Clieei^e. 

Break U]) and wash half a pound of maccaroni; 
l)oil twenty minutes, drain and put in shallow 
baking dish, and pour over it a sauce prepared as 
follows: Melt a piece of butter the size of a 
large egg in a granite saucepan ; add one large 
tablespoonfnl flour and stir (puckly until well 
mixed, then add one cup of boiling milk, and 
half a cuj) of boiling water; stir well, and add 
thi'ee tablespoonsful grated cheese. Pepper and 
salt to taste. Bake in the oven until brown. 


Baked Applet. 

Core and pave sour apples, dig out the core and 
fill with sugar and grated lemon peel. Put this 
in a shallow dish with a little cold water. Bake 
until soft, basting often with the syrup. 

Note. — Some think a small piece of l)utter up- 
on each apple an improvement. 

Half pound fresh Ijutter, two large onions, one 
gill rich gravy, one heaping tablespoonful curry 
powder. Add to these any kind of meat, cut in 
small pieces. Put the whole into a stew pan, 
cover it close, and gently simmer for two hours. 
Serve with l^oiled rice. 

Miss Annie Warner, Oregon City. 

Curry, IVo. 2. 

Cut an onion in small slices; fry in butter until 
quite red ; add a teaspoonful of any kind of stock 
if for meat, if for fish use cream or rich milk; 
put in meat, fish or chicken, and let it boil up. 
Take one tablespoonful of curry powder, a pinch 
of red pepper, a little flour and salt, and rub well 
together; wet with sweet milk or stock. Add to 
the boiling mixture and let it thicken up. Turn 

in center of platter of l)oiled rice. 

Mrs. Lombard. 
Baked E^^^. 

Beat up six eggs, one tablespoonful of flour or 
cornstarch, six of sweet milk; melt Imtter in 
frying-pan. When hot, turn the whole in well 
beaten, and bake a few minutes in hot oven. 

Miss F. A. HOLMAN. 


Cheese Cups. 

Take a loaf of new hread, and ent out with a 
biscuit cutter as many cu})s as you wisli to serve. 
Cut out a small round place in center of each, a 
little over half through the shape. Toast and 
butter these rounds and keep hot. Heat in 
a double boiler onedialf cup milk, a piece of 
butter size of a hickorynut, two taldespoonsful of 
bread crumbs, three- (quarters of a cup grated 
cheese, a pinch of cayenne pepper. When hot, 
add one or two well beaten eo^ofs. Fill the bread 
cups with this mixture. 

Oat meal HIiisli. 

Two large cups of oatmeal, soak over night in 
cold water. In the morning add three pints of 
boiling water. Let it boil for five minutes; then 
cover the saucepan and let it steam for half an 
hour. Mes. Wm. Reid. 

Pickle for Beef, Ham ami Tongues. 

Allow one gallon of water, one-half pound of 
brown sugar, one and a half pounds of salt, one- 
quarter ounce of saltpetre. Boil about twenty 
minutes, taking off the scum as it rises. The fol- 
lowing day pour it over the meat, which has been 
packed in the packing -tub. In about two months 
take off the l>rine and boil it over, and add one 
ounce of lu'own suo:ar and two ounces of salt. 
The meat must first be sprinkled with salt and 
left over night until the next day. Then wipe dry 
and pour the brine over it. It must l)e completely 
covered. Mrs. Dekum. 



Take four eggs and as iniicli flour as will make 
a good dough for rolling. Koll out very tliin and 
let dry. Cut them in stri})s the width of straw 
and put them in boiling salt water. After they are 
done pour melted Initter over them. Good to eat 
with a roast. Miss Nellie Ewald. 

E§§ Croquettes. 

Stir eggs with a piece of hutter the size of an 
egg^ salt, pepper and nutmeg on the fire until it 
thickens. Remove it from the fire, add four table- 
spoonsful of very fine bread cruml^s, make into 
balls, roll them in a l)eaten egg^ then in toasted 
bread crumbs and boil in lard. Miss Ewald. 

Welsh Rarebit. 

One cup of grated cheese, two eggs, milk to 
make a little thin, butter toast. Spread the mix- 
ture over it, lumps of butter over it and bake. 
Serve hot. Mrs. Dk. Henry Jones. 

To Boil Rice. 

One cup rice, soak in warm water half an hour, 
put it in one pint boiling salt ^vater, let it boil 
sloivly fifteen or twenty minutes covered close. 
Do not stir. Mrs. Lombard. 

Freiicii !§»aii(lvrielies. 

Remove the skins from sardines, picking them 
up finely. Add to them some finely chopped lean 
ham. Put with them also some very fine chopped 
pickles. Mix all well with mayonnaise dressing. 
Spread bet^veen thin slices of very fresh light 


])rea(l, \er\ lightly biittei'ed. These may he made 
to look very inviting by rolling them up and 
tying narrow ril)l)on around each one. Of course 
the crust must he carefully trimmed off. 

Mrs. T. B. Merky. 

A Breaki'atiit Dj)!ih. 

Beat the whites of six eggs to a stiff froth, sea- 
soning as for omelet, and pour into a l)uttered 
baking tin. Pour on the froth at equal distances 
six tablespoonsful of cream and drop into each 
depression made by the cream a yolk of egg 
whole. Bake in a good oven and serve hot. 

Brains on Toa§t. 

Let the brains lay in cold salt water for half an 
hour, then pour boiling hot water over them. 
After standing a few minutes pour off the water, 
skin them, put into a frying pan with three 
spoonsful of hot butter, stir them well, adding an 
egg or two while doing so, a little salt and pep- 
per. Lay nicely l)rowned toast on a hot platter, 
put a good spoonful of brains on each piece. 
Serve hot. Mrs. J. D. Holman. 

Chicken CroquettessJ. 

Place a chicken in a well -covered vessel with 
water enough to cover the bottom of it. Cook 
slowly. When j^artially done sprinkle salt and 
pepper over it. When (pdte tender remove the 
skin and strip the lueat from the bones, then 
place in chopping boAvl and chop quite fine, add 
bread crum})s a little over two -thirds the quan- 
tity one has of meat, mix well together, wetting 


it until ver>^ moist with tej^id milk, tlien season 
to taste with salt, pepper and a pinch each of 
mace and cloves. Grate an onion and drop tive 
or six drops into the mixture. Mould the cro- 
({uettes by hand in an oval shape, pointed at 
either end, or if one prefers, pear shape. Beat 
an egg moderately, dip the hand into it and cover 
the croquette with the egg, then sprinkle over it 
well sifted cracker crumbs, rolling it all the while. 
When formed place them on a flat board or pan 
covered with cracker crunil)s, set in a cool place 
until ready to fry. Have the lard cpiite hot, fry 
in a deep kettle, place a croquette on a perforated 
skimmer, frying one at a time, rolling it all the 
while; a minute or two is suiiicient for the cook- 
ing of each. When done they should be light 
brown in color. 

Mrs. George H. Williams. 

The £iiiperoi* ]\apoleoii's l§alacl. 

Material for Six Persons. 

Two raw eggs, one hard-boiled egg^ lettuce, 
endive or chickery, t^vT) large cold boiled pota- 
toes, one cold boiled beet, one cucumber pickle, 
two fresh tomatoes or two tablespoonsful of 
canned tomatoes, part of a small onion, one clove 
of garlic, oil, vinegar, pepper, salt, one teaspoon- 
ful mustard {e r^stragon)^one-hali dozen olives. 
C^ut the garlic in halves, and rub the bottom of 
the salad ])owl slightly with it; beat the two 
fresh eggs, the whites and yolks separately; add 
one-half teaspoonful sugar to the ^vliites ; to the 


yolks add four taljlespoousfiil of oil, one tal^le- 
spoonfiil of vinegar, one-lialf teaspoonful of salt, 
one -half teaspoonful of cayenne pejjper, stirring 
the oil in gradually to make a smooth, creamy 
dressing; slice the materials into the salad bowl, 
breaking but not cutting the lettuce, taking the 
stones out of the olives. Pour over the dressing, 
mix well with a wooden salad fork and spoon, 
and serve. Any of the above ingredients may be 
omitted to suit taste or convenience. 

Capt. R. H. Lamson. 

Preserves and Canned Fruit. 

To Prejxerve Fruit. 

A pound of sugar for every pouiul of fruit; a 
teacup of water for every three pounds of sugar. 
Put tlie sugar and water on to l)oil, skimming 
carefully. Then add tlie fruit and 1 )oil slow ly for 
an lioui' or more. Most berries will need less 
water than larger fruit. Peaches should be pared 
and cut into halves. liemove the stones. If you 
wish them to l)e very hrm, put the sugar over 
them and let them lay all night ])efore preserving. 
Crab apples should be put into the hot syrup and" 
cooked until they l)egin to break, then take them 
out w itli a skimmer, lay them on a platter and 
l)oil the syrup until it is quite thick. Lay the 
apples in the hot syrup for a few minutes, then 
put into jars which have l)een dipped into hot 
water. Quinces sliouhl l)e cooked until a straw 
will go through them. Lay on a platter, and l)oil 
the syrup until very thick. Put the (piinces back 
until heated through, then fill jars two-thirds full. 
Fill with syrup. 

Fresh Fruit. 

For every pound i^f fruit take a ([uarter of a 
pound of sugar ; mash a handful of berries, to get 
the juice; put in the rest of the fruit, and shake 


the kettle until it begins to l)oil; add the sugar, 
without any water; shake the kettle or stir gently 
until it boils; let it boil ten or fifteen minutes. 
Roll your jars in hot water to prevent ])reaking. 
Fill two-thirds full of the hot fruit, let the juice 
boil fifteen minutes longer, fill up the jars and 
seal tightly. All kinds of })erries and Kentish 
cherries may be put up in this way. The firmer 
fruit, such as Royal Ann cherries, plums, prunes, 
must have a teacupful of water to every three 
poiuids of fruit, and then cooked as above, with 
half a pound of sugar. Pears only require a 
quarter of a pound of sugar. All the firm fruit 
should be cooked about half an hour. 

Miss F. A. HOLMAN. 


In making jam, mash some of the fruit first, so 
"as to get a little juice. Stir and mash with a 
wooden or graniteware spoon for nearly half an 
hour. Then add the sugar, three-quarters of a 
pound to one pound of fruit, and cook for twenty 
minutes. Many cover with brandied paper before 
tying a cloth on. Jam and preserves keep very 
w^ell simply with a cloth tied on tightly. If the 
fruit is very dry put in a half teacup of water at 
first. Miss F. A. Holman. 

Almond Pi*iiiiei!$. 

Italian prunes; pit them; blanch almonds and 
stuff the prunes with them; pin the prunes to- 
gether with sticks of cinnamon. Make a syrup. 
To every seven pounds of fruit add four pounds 
of sugar and one pint of vinegar. Add cloves and 


cinnamon to taste. Cook the syrup iirst, then 
drop in the prunes, until cooked through. Take 
out very carefully, so as not to l>reak them. Put 
in jars; cover with hot syrup. Seal tightly. 

Mrs. H. D. Gkeein. 

Lemon Butter. 

Kind and juice of two lemons, half a cup of 
butter, three cups sugar, six eggs, yolks only, one 
and a half cups of milk ; cook slowly. Or, three 
lemons, yolks of four eggs, one and a half cups 
sugar, quarter pound 1)utter. 

Miss V. AVhitit^g. 

Puiiipkiii!!) vrith Oiii^er. 

One pound of pumpkin cut in long, narrow 
pieces, pour over two cups vinegar. Let it stand 
twenty -four hours. Take one ounce of ginger 
and boil it two hours in white wine vinegar, add 
one pound sugar. While boiling add the pumpk- 
ins and boil till clear. Miss Whiting. 

Jellied Apples. 

Pare and core one dozen large apples. Put in 
a pan, cover with one pound white sugar, one 
pint cold water; bake. AVhen done put in a glass 
dish. To the juice which remains, add (^ne box 
of gelatine which has been dissolved in cold water, 
add one pint boiling water with juice of one 
lemon. Strain and pour over the apples. 

Mks. G. G. T. 

Orange Jflarnialacie. 

Equal weight of ^vhite sugar and oranges; 


weigh before lioiling. To every tAvelve oranges 
allow one pint of water for the syrup. Carefully 
wipe them (^shen very much covered with black 
specks scrub with a l)rush). Boil them slowly in 
as much water as will float them, until easily pen- 
etrated with a straw. Drain them, taking off the 
rinds carefully in (piarter pieces if you can, slic- 
ing these pieces in very narrow strips. Squeeze 
the pulps and juice of the peeled oranges through 
a colander that none of the pits go through. 
After the syrup is boiled to look clear like oil (it 
takes about fifteen minutes for it to be clear), })ut 
in juice, pulp and rinds, and boil slowly one 
hour. Then put into small jar and keep in a dry 

Pre!sierve<l Cwrapes. 

For eveiy pound of fruit allow one pound of 
sugar. Pulp your fruit, l)oil the pulps and strain 
through colander, thi'OAving a^vay the seeds; add 
the skins and sugar to pulp, and boil twenty min- 
utes. Put in glasses and cover. 

Apple mariiialade. 

Peel and core two pounds sul)-acid apples and 
put in enameled sauce-pan ^vith one pint of sweet 
cider or half a pint of pure wine; add one pound 
of white sugar and cook gently three hours or 
until fruit is very soft. Pass it through a colan- 
der and then a sieve. Put in jars making air 
tight. Mks. Wm. Reid. 

Cancliecl Orange Peel. 

Cut the peel in any shape desired. Soak in 


plenty of cold water for two days. Put in fresh, 
cold water on stove and boil until you can easily 
stick a straw tlirougli it. Pour off water, add 
four cups of sugar to the peel of every twelve 
oranges; add enough water o/zZ^y to dissolve sugar. 
Boil the peel in this until all moisture is evapor- 
ated. Take the skins and spread on tins in the 
oven and sprinkle powdered sugar over them. 
Mrs. O. Gerkish, Port Townsend. 

Fig Preserves. 

Pare the figs carefully, so as not to lu'eak them 
and yet remove all the skin. Weigh them, and 
allo^v for each pound of fruit three quarters of a 
pound of sugar. Put your fruit in preserving 
kettle and cover with sugar, allowing to stand 
over night. In the morning put on the fire and 
cook gently until the fruit is clear. The time is 
always uncertain. Slice lemons and boil with 
your figs. Use, according to taste, six or less. 
Ginger root may l)e used, if liked, instead of lem- 
ons. White figs are to l)e ^)referred, though many 
think it makes no difference. If the directions 
are followed the figs should keep their shape. 
Put in jelly tundders and cover. 

Mrs. M. L. v. B. Thompson. 

Jellies and Ice Creams. 

<ireiieral Directions. 

Ill making jelly use either a porcelain lined 
kettle or granite warepan; the sugar should ])e put 
in a clean, dry dripping pan in the oven, and allow- 
ed to get hot enough to make a hissing sound as it 
goes into the hot juice. Stir with a granite ware 
or wooden spoon. To make very clear jelly, pour 
the juice into a thick hag and let it drain an hour 
or more without squeezing, then squeeze out the 
remainder of the juice for a second-class jelly. 
Skim off any scum that may arise. 


Or (luinve Jelly. 
These should l)e cut up with the skins and 
cores, with barely enough water to cover them. 
Boil until soft. Put in a bag and drain off all 
the juice that will run out easily without squeez- 
ing ; three quarters of a pound of sugar to a pound 
of juice. Both quince and crab-apple jelly will 
l)e a very light color if only l)oiled hfteeii or 
t^venty minutes. If a deep red color is desired, 
boil double the time. The flavor of quince jelly 
will be more delicate if one-third or one fourth of 
apple juice l)e used. You may either press out 
the rest of the juice for a second-class jelly or 


run it all through a fine sieve as for niarmalacle ; add 
three -quarters or a pound of sugar if you like, 
for eveiy pound of fruit. Boil slowly and stir 
often. It should cook for an hour or more. 

Quince Cheese. 

Quince cheese is marmalade boiled for two or 
three hours; or so that, when cold it may be 
sliced out and laid on a plate. It is very nice 
for lunch. 

« Water Ice. 

Boil together one pint of ^vater and a])0iit one 
pint of sugar. When boiling drop in a few 
pieces of orange or lemon peel ; allow to stay in a 
few minutes. When nearly cool put in orange or 
lemon juice to suit taste and freeze. 

Mes. H. W. Corbett. 

Currant Ice. 

One quart of water, half })int of currants 
beaten until very soft, one heaping tablespoonful 
of sugar, and beaten whites of two eggs and 
fi'eeze. Miss F A. Holm an 

Orange and I.<enion Ice. 

One (piart w^ater, one quart sugar, juice six 
lemons and six oi'anges, white of one egg beaten. 
Freeze. Mrs. E. Robertson. 

Vanilla Ice Cream. 

One generous pint of milk, one cupful of sugar, 
half a cupful of flour (scant), two eggs, one 
quart of cream, one tablespoonful vanilla extract, 


and \vlieii cream is added one more cupful of 
sugar. Beat the first cup of sugar, flour and eggs 
together and stir into boiling milk. Cook twenty 
minutes, 'Sfirrim/. AVlien cold add second cu}) of 
sugar, cream and vanilla. Freeze. 

Ice Cream. 

One quart of cream. Make a custard of one 
pint of milk, three eggs, one tablespoonful of 
gelatine, sugar and flavoring to taste. Whip the 
cream. When the custard is cold, mix all to- 
gether and freeze. Mrs. Dr. Hexry Jones. 

Pine-apple Jelly. 

Soak one l)ox of gelatine one hour in a pint of 
cold ^vater; then add three pints of l)oiling ^vater, 
add the juice of three lemons and the grated rind 
of one lemon, one])ound and a half of loaf sugar, 
and half a pint of T)randy. Strain. When the 
jelly is about half set, mix through one pint of 
grated pine-apple which has been boiled in enough 
sugar to make very sweet. If the fruit is fresh, 
cook in sugar until clear. When the jelly is cold, 
cut into squares and serve. 

Mrs. Col. J. H. Kelly. 

Wine Jelly. 

Pour one pint cold water on one box gelatine; 
add juice of three lemons. Set away for <^ne 
hour; then pour one (piart of boiling water over 
one and a half pounds of white sugar, add one 
pint of sherry, add gelatine. Let it come to a 
scald; strain and mould. 

Mrs. Gen. Hamilton. 


Port IViiie Jelly. 

One ounce of gelatine dissolved in a very little 
warm water. Wlien entirely dissolved, add one 
pint of port wine, two ounces of sugar, a lump of 
gum aral)ic size of a walnut, a little grated nut- 
meg. Boil for ten minutes. Strain into mould 
or jelly tumblers. Mks. Swinton. 

Currant Jelly. 

Take freslily picked but not over ri])e small, 
red currants. Remove sticks, etc., Init do not 
wash them. Set in warm oven until they shrink. 
Strain through strong cloth or jelly-bag. Set 
the jnice on the tire in ])orcelain kettle; let it come 
to a boil and skim. Add one pound of sugar to 
each pint of juice. Let it boil up once and then 
strain and skim. Let cool before putting into 
moulds. Do not use tins or iron pans or spoons, 
in preparing this. 

Mrs. C, Rochester, N. Y. 

Leiiioii Jelly. 

Two ounces Cooper''s gelatine, one and a half 
pounds of sugar, juice of five lemons. Soak gel- 
atine over night in one pint of cold water; add 
to this in the morning three pints of boiling 
water, stir until all is dissolved. Wine jelly can 
be made in same way, using one pint of wine in- 
stead of cold water. 

Miss Carrie Hopkins, Seattle. 

Orange Jelly. 

One package of gelatine, one pint of orange 


juice, juice of one lemon, sugar to taste, one and 
a half pints of boiling water, half a pint of 
cold water. Soak gelatine in the cold water and 
add orange and lemon juice, also sugar. Add 
l)oiling ^vater and let stand on stove for fifteen 
minutes. Do not hoil. Strain and mould. A 
pretty way to serve this jelly is to color half 
with cochineal syrup. Put a layer of jelly in 
your mould, when hardened put in a row of 
oranges sliced round, then a layer of red jelly. 
Keep jelly warm on stove until all is used, and 
as you put in a layer place immediately on the 
ice that it may harden quickly. Any fruit may 
])e jellied in the mould. Royal Ann cherries 
look beautifully. This jelly can also be moulded 
in the orange skins. When you use the juice cut 
a small hole in top of orange and take out all the 
pulp carefully. When your jelly is ready pour 
in the top and put on the ice. When cold cut 
the orange peel carefully away, lay on orange 
leaves (which can be procured of any florist) and 
serve. These are very easily j^repared. 

Bisque Ice Cream. 

Make a light custard of the proportion of four 
yolks to one quart of good rich milk. S^veeten 
to taste. While boiling hot put in half a pound 
of macaroons. When cool season w^ith vanilla 
and just a little almond. Beat lightly about one 
quart of cream and stir in just })efore freezing. 

Mks. H. W. Corbett. 


Sugared CiirraiitiJi. 

Take one buiicli at a time of ciirrauts and dij) 
the whites of eggs^ not beaten. Then dip them 
into granulated sugar. Any kind of fruit can be 
prepared in same manner. 

Miss Bessie Biles. 


8ii^ar Candy. 

T\vo and a half cups of sugar, lialf a cup of 
vinegar, half a cup of water. Boil until it is 
brittle. Flavor \vith lemon or vanilla. 

Miss Laitra Northfp. 

IIola!!i§ei!i Candy. 

To one pint of molasses add two cups of sugar, 
one -quarter of a cuj) of vinegar. Dissolve the 
sugar in the vinegar, stir in the molasses, and l)oil 
without stirring. Mrs. Annette Cotter. 

Note. — Another recipe very similar calls for 
one tablespoonful of butter just before removing 
from fire; one-half teaspoonful soda, flavoring 
with vanilla. Cool and pull. 

Chocolate Caranielf!*. 

One and a half pounds sugar, quarter pound 
chocolate, one cup sweet milk or cream, one scant 
quarter pound of butter. Stir constantly until 
brittle. Miss L. Gertrude Whitehouse. 

French Candy. 

Two pounds of pulverized sugar, the whites of 
two eggs, and not quite the same quantity of 
water. Make of this a stiff dough, cut into 
squares and roll almond kernels in imitation of 


small ^gg»- Walnut or chocolate creams can he 
made with this cream. Mrs. H. Hogue. 

Crytalized Pop-Corn or ]^uts. 

Put into an iron kettle one teaspoonful of but- 
ter, three ounces of water, one teacupful of white 
sugar. Boil until ready to candy. Throw into 
this three quarts of pop-corn. Stir l^riskly until 
well mixed. Remove the kettle from the hre and 
stir until cooled a little. Nuts may be used in- 
stead of corn. Mrs. H. Hogue. 

Peanut Candy. 

Four cups of sugar, two -thirds of a cup of vin- 
egar, two -thirds of a cup of water, butter the size 
of a walnut. Stir all the ingredients well to- 
gether before placing upon the stt)ve. If stirred 
while cooking, the candy will sugar. Take ten 
cents' worth of peanuts shelled and remove the 
skins. Cut each nut into two or three pieces. 
When the candy is brittle add the nuts and two 
teaspoonsful vanilla or lemon. Stir well and turn 
into greased pan. This candy requires no pull- 
ing. The above recipe may be used for almonds. 
Mrs. Curtis J. Trei^chard, Astoria. 

Everton Taffy. 

Melt three ounces of butter in porcelain pan; 
add one pound of brown sugar. Boil until brit- 
tle; about twenty minutes will do. Flavor with 
lemon. Do not stir. 

Butter Seoteh. 

Two-thirds of a cup of granulated sugar, one- 


tliii'd of a cup of water, butter ^^ize of a liickoiy- 
nut, vauilla. Boil tifteeu or twenty minutes. 

Candy Delicioii!!i. 

Take two cups of brown sugar covered w4th 
half a cu}) of vinegar, ])oil and do not stir. Try 
to see when done by dropping a little of the mix- 
ture in water, and when it hardens put in a lump 
of butter. Pour into a pan, and wdien cool enough 
to pull, drive a big nail and throw the candy over 
it, pulling all the time. It will be beautifully 
white. Mrs. J. B. Thompson. 

Chocolate Caramels. 

Two cups brown sugar, half cup molasses, half 
cup water, half cup butter (small). Boil these 
all together until nearly done, then add four sticks 
of grated chocolate, mixed with sweet cream and 
two large teaspoonsful vanilla. Boil until when 
a little dropped into cold water will harden 
quickly. Pour into buttered tins and when cool 
enough cut into squares. 

Nellie V. Charman, Oregon City. 

White i§u;;'ar Candy. 

Four cups white sugar, half a cup of vinegar, 
one cup of water, a small piece of butter. When 
nearly done add a small bit of soda. Pour into 
pan to cool, with a few drops of vanilla on top. 
When cool enough, pull and break in small pieces. 

GrEACE Williams. 


Three cups sugar, one and a half cups water, 


half teaspooiiful cream tartar. Boil until it spins 
a thread — that is, a drop falling from spoon will 
leave a tine thread l^ehind it; or, placing thumb 
and forefinger together, you can pull a slender 
thread from a drop of the syrup. Flavor, and set 
your dish in a pan of ice-cold water and stir con- 
stantly until it is creamed, and add part of a well 
beaten white of an egg, sufficient to make of a 
consistency suitable for your purpose. You have 
now the foundation of several different varieties. 
If chocolate -creams are desired make into balls, 
slightly flatten one end, and let cool; when cool 
dip in a saucer of chocolate, prepai-ed by placing 
a half cake in a hot oven; glaze your drops with 
white of an egg. If walnut-creams are to be made 
take your meats and place each side of a little of 
the cream and roll in granulated sugar. Cocoanut 
candy can l)e prepared by stirring in your beaten 
white of an egg and a package of cocoanut just 
as it creams. For % candy have ready a cup and 
a half of chopped tigs, and use instead of cocoa- 
nut. For fruit candy use two cups (mixed) of 
seeded and chopped raisins, English currants, 
citron and chopped almonds. These last three 
kinds of candies should be turned into shallow 
tins and marked into l^xrs, so that when cold they 
can easily be separated. Almond-drops are easily 
prepared hy covering a meat with the cream and 
rolling with granulated sugar. 

Cream Candy. 

Two pounds white sugar, one cup water, two 


till )les|)0()iisf 111 butter, two of lemon juice, one of 
vinegar. Do not stir. Miss E. Boelling. 

I\ut Candy. 

One cup white sugar, one teaspoonful vinegar, 
one -half teaspoon butter, ]>our over one cup cold 
water. Boil, without stirring, until brittle when 
dropped into cold water. Cover the bottom of a 
buttered pie tin with nuts and pour candy over 
them. Miss Dora Chapman. 

Ribbon Candy. 

Make a French cream. Divide in three parts; 
color one with cochineal syrup, one with choco- 
late, leaving the other white. Spread a layer of 
white in a small square tin, next a layer of choco- 
late, and last of all the pink. When cold cut in 
a square cake. 


Wine Whey. 

One pint milk, sweeten with loaf sugar to 
taste, and a little nutmeg if desired. Boil the 
milk and add one wineglassful of sherry. When 
curdled strain. Miss E. J. Thompson. 

Ginger Beer. 

Ginger root two ounces, pound to weak fibres 
and add three gallons boiling water, two ounces 
cream of tartar, boil five or ten minutes. Strain 
and add two |)ounds of sugar, half an ounce 
of tartaric acid. When luke-warm add three 
tablespoonsful of yeast, or a yeast cake. After 
five or six hours bottle and seal. 

Mrs. Edwards. 

Cream Beer, I^o. 1. 

Two and a quarter pounds sugar, two ounces 
tartaric acid, juice half a lemon, three pints of 
water, l)oil five minutes. When cold add whites 
of three eggs well beaten, half ounce wintergreen 
essence. Bottle and keep in a cool place. When 
used put two tablespoonsful in a tumbler of 
water and add one -quarter teaspoonful soda. 

Mrs. Edwards. 


Cream JBcer, No. 2, 

Two (j^uarts boiling water, three and a half 
pounds sugar, one pint of molasses. When hot 
enough for scum to rise put in foiu' ounces tartaric 
acid and a little nutmeg. Boil ten minutes. 
Strain, and ^vhen cold add beaten whites of four 
or hve eggs, flavor with lemon. Use the same as 
No. 1. 

A Rerret^liiii^ Drink. 

I'or Rot Weather. 

Take about one gallon of water and six pounds 
of sugar, add six ounces tartaric acid, five cents' 
worth of essence of wintergreen, whites of five 
eggs beateu to a stiff froth. Cork well in a jug, 
and when desired pour a tablespoonful in a glass 
of ice water and add a very little soda. 

i!!!>priii§^ Beer. 

One ounce of burdock seed, two ounces of clau- 
delion seed, two ounces butternut bark, one ounce 
sassafras or wintergreen; yellow dock root may 
be added if desired. Boil these ingredients for 
one hour slowly in eight quarts of water; steep 
another hour, strain, and ^vhen cold add molasses 
to sweeten to taste, a little ginger, one cup yeast. 
Cork in jar. A wine-glassful may be taken be- 
fore each meal. 

Ginger Beer, No. 2. 

Tw^o gallons w^ater and tw^o ounces of ginger. 
Boil thirty minutes. Add two pounds brown 
sugar. Pour in a jar with one sliced lemon. 


When cold add one -half onuce tartaric acid and 
a teacupful of yeast. When worked sufficiently 
bottle and seal. 

Oiii^er Ale. 

Two quarts of warm water, one teaspoonful of 
cream -tartar, one pound of sugar, one tablespoon- 
ful Jamaica ginger, one tablespoonful good yeast, 
few drops extract of lemon. Mix well and bottle 
tightly. Set in a Avarm place for four days when 
it will be ready for use. N. E. 

Pine-apple Pop. 

Place in a demijohn the rind of one large, ripe 
pine -apple, one and a half pounds of white sugar, 
five claret bottles of water. Let it stand three 
days to work, shaking once daily. Then strain 
and bottle. No yeast is required in warm weather. 

Mks. Wm. Reid. 

Criiiger Beer. 

Two pounds white sugar, one ounce ginger 
dried and bruised, half an ounce cream tartar, 
rinds of four limes and juice of t^vo, ten claret 
bottles of water. Place these ingredients in a 
demijohn and proceed as for pine-apple pop. 

Mrs. AVm. Reid. 

ITIullecl Claret. 

To one bottle of claret take a half dozen 
cloves, a few pieces of l^roken cinnamon, a few 
allspice. Sweeten to taste. Let it come to a boil. 
Serve hot. It is better to put the spices in the 
wine for a few hours before heating. 

Mks. E. Goldsmith. 


Blackberry Cordial. 

To every pint of juice of fresh blackberries add 
one ponnd of sugar. Cook half a day. Add 
spices — cloves, mace, cinnamon and allspice. Let 
stand for one week, when add one bottle best 
brandy. C/ork and seal tight. 

Mrs. E. (xoldsmith. 


Equal ]>arts Mocha and Java, add one-fourth 
Rio. Allow one heaping tablespoonful for each 
person and two extra for strength. For coffee for 
twelve mix two eggs with the coffee and pour 
upon it half as much l)oiling water as needed. Let 
it boil five minutes, then let the coffee stand where 
it will keep hot and add remainder of water. To 
one pint of cream add the beaten wdiite of one 
egg. Put cream in cups and pour coffee upon it. 

Mrs. Edwards. 


One teaspoonful tea for each person and one 
extra for strength. To have good tea your water 
should be fresh and quickly boiled. When boil- 
ing pour upon tea. Let stand where it will keep 
hot and not boil until it is clear. 

i^priiig Bitterffi. 

Have your druggist put up for you one-half 
ounce buchu, one-quarter ounce mandrake, one- 
quarter ounce wild cherry bark ; add to this two 
cups dandelion roots, two cuj^s yellow dock roots. 
Steep in two quarts of water six hours; add two 


large cups of hops, and steep two liours more. 
Strain, and keej) in a cool place. Add water to 
make agreeable to taste and brandy sufficient to 
keep it. A wineglass before each meal. 

Mrs. Edwards. 
NoTF. — A strong tea made of sweetened hojjs, 
and a yeast cake dissolved in it and kept in a cool 
place, wall be found quite soothing, if a wineglass 
is taken just before bed time. 

Raspberry Vinegar. 

Three pints red raspberries (they may l)e mixed 
wdth black ones if desired ) ; pour over them one 
pint best cider vinegar, and let stand twenty-four 
hours. Strain, and to one pint of juice add one 
pound of sugar. Boil one-half an hour. When 
cold bottle for use. Mrs. Edwards. 

Blaek Currant Cordial. 


Five quarts black currants bruised, two ounces 
ginger-root, one ounce cloves, two ounces cinna- 
mon, two ounces allspice, teaspoon cayenne pep- 
per, put your spices into thin muslin bags, pour 
over all tw^o quarts best whisky, let it stand for 
two or three days, stirring quite frequently; pour 
this off and put over it another two quarts of 
w^hisky and let stand, and strain off, and add to 
first. Add to the liquor four pounds granulated 
sugar and bottle. 

Root Reer. 

Four gallons of water, one teacupful of bre^v- 
er's yeast, three quarts white sugar, one table- 


Spoonful essence of wintergreen, one ta]>lesp()()n- 
ful essence of sassafras. Mix the above in a five- 
gallon keg and let stand over niglit. In the 
nKn-ning skim off the foam and bottle in cham- 
pagne bottles. Use tapering corks, which shouhl 
be well hammered in and tied. This reci})e will 
fill about twenty lH)ttles, and ^vill keep for two 
weeks in a cool place. It is fit to use the second 
or third day. Mkw. S. G. Reed. 

Cooling Drink. 

One lemon sliced, one teaspoonful tartaric acid, 
one ounce ginger root, one and a half pounds su- 
gar. Pour ten cpiarts boiling water into tlie 
above ingredients, stir into this one-half })int of 
home-made yeast, cover ^vith thin gauze, stand in 
the sun all day. AVhen cold in the evening, bot- 
tle, cork and put in a cool 2>h^ce. It will be 
ready for use in forty -eight hours. 

Mrs. O. (tekrisii. Port Townsend. 


Take tlie juice of five oranges and the rind of 
one lemon, two eggs beaten to a froth. Add two 
quarts of water, sweeten to taste and strain. 

Acme Club. 


Camp Recipes. 

Where the only culinary utensils carried are a 
frying pan and a small l)ucket or kettle. 


This can be mixed in the top of the flour sack. 
If self-rising flour is used, mix a pinch or two of 
salt in a portion of the flour in the top of the 
sack, then pouring in a little water at a time, and 
mixing it with the flour. The dough can be made 
in any desired amount Avithout ^vetting the side of 
the bag. Mix just stiff enough to handle and 
mould with hands into the proper shape. When 
ordinary flour is used, mix in yeast powder with 
the salt at the rate of alxnit three teaspoonsful to 
a quart of flour. 

Iflethocl of €ookiii$^. 

The most common way is to make the dough 
about the size of the frying-pan and one-half inch 
thick. Then grease the pan and put in the dough. 
Cook it rapidly over the fire, turning it frequently 
until it is stiff enough to stand on edge. Then 
place the loaf on edge against a stick, facing the 
fire, and close enough to cook slowly, turning fre- 
quently until ^vell done. Another way is to make 


a small loaf about two or three inclies thick and 

six inches long, very smooth, then coxier it np in 

hot ashes until done. T. N. Strong. 


Nessmuck says that when camping out in the 
mountains he prefers tea to coffee. There is noth- 
ing so restful and refreshing as strong green tea. 
Bring the water to a boil and let it boil a full 
minute. Set it off and it will stop boiling. Put 
in a handful tea and it will instantly boil up 
again. Set it near the tire to simmer a few min- 
utes, and it will be ready for use. Buy the best 
green tea and use it freely on a hard tramp. 


Put a heaping handful of ground coffee into 
the the pail or kettle with about four tin cupsful 
of cold water. Let it come to a boil, then take it 
from the fire and set it where it will not be dis- 
turbed, then add half cupful of cold water to set- 
tle it, and in five minutes it will be ready for use ; 
or put the coffee into hot water, letting it l^oil 
from five to twenty minutes, until strong and 
bitter enough to suit your taste, then settle as 
above. T. N. Strong. 

Fried Pilot-Bread, or Hardtack. 

Soak the hardtack in water until soft, then 
sprinkle over it a little salt and, if you have but- 
ter, fry it in plenty of butter in the fryiug pan. 
If you have no butter animal fats will do as well. 
Have plenty of grease, and have it very hot when 
you put in the hardtack. Cook rapidly. 

T. N. Strong. 


To Roa^l Potatoe!^ in Camp. 

Scoop out a basin -like depression under the 
forest ick three or four inclies deep and large 
enough to hold potatoes side by side. Fill it 
with bright hardwood coals and keep a strong 
heat for half an hour or more. Next, clean out 
the hollo^v place, put the potatoes in it and cover 
with hot sand or ashes, topped with a heap of 
glowing coals, and keep as hot as you like. When 
a hardwood sliver will go through them they are 
done and should be raked out at once and eaten 
right away, Nessmuck, 

Roast Diicki^. 

This style, while given for cooking canvasbacks, 
will apply equally well for mallards or sprig - 
tails, whenever they are fat : Pluck your ducks 
clean and singe them. Remove the entrails, and 
put a raw onion or handful of chopped celery 
seed inside each duck, and roast them in a hot 
oven (use a reflector if in camp) just seventeen 
minutes, so that they will l)e nicely browned and 
yet so that the Idood follows the knife. At ten 
minutes after the ducks are put in oven to roast 
add a wineglass of port ^vine, a tal^lespoonful of 
currant jelly, the peel of a lemon or two limes, a 
saltspoonful of cayenne, two saltspoonsful of salt, 
and stir all briskly together, serving separate for 
the ducks. No one that appreciates a dinner of 
fat wild ducks will ever spoil them by stuffing 
them with stale bread or anything else. 

t. B. Merry. 


To Cook Trout. 

Or Other Fish. 

AVasli tliem, cover with a thick coating of soft 
clay, cover with hot coals. When done peel off 
the clay, sprinkle ^vith salt and pepper and serve 
in tin plates. T. N. Strong. 


Beans may be boiled as usual, with piece of 
salt pork. What are left over are very good fried 
the next morning in hot grease, with plenty of 
salt and pepper. T. N. Strong. 

To Cook BirdiM or ¥\^\\ 

When Ocmiping. 

Wrap them in several thicknesses of paper and 
soak with water. Green grass can be used in- 
stead of paper. Bury the package in the ashes 
under the camp fire for twenty or thirty minutes, 
as occasion may require. If a " dry camp " is 
struck, cooking without dressing does not injure 
the flavor of either birds or fish. Birds may be 
cut in pices and placed alternately with bits of 
bacon on a skewer stuck in the ground l)efore the 
camp fire. The skewer is usually made from a 
twig. Any piece of wood without pitch may be 
used. H. D. Sanborn. 


Put on a little salt and fry in a frying pan, or 
take a piece of meat, if from large game, and run 
a sharp -pointed stick through it, putting a piece 
of bacon or the fat of the animal on top so that it 


will drip over tlie rest, tlieu salt and season to 
taste, than pnt the stick in the ground in frcmt of 
the fire, turning it occasionally until the meat is 
done. If a bird, first pick and clean it (using as 
little water as possible), then split it in two from 
the fi'ont to the back so that it will lay wide oj)en, 
then season to taste and put on the stick with a 
slice of bacon on top and cook as al)OYe. Any 
small game can l)e cooked this way. 

T. N. Steong. 

To Jerk the Ifleat of Ijar§^e Craiiie. 

Prepare a platform of small sticks placed a]:)out 
four inches apart and about two or three feet 
above the ground. Use green wood for the cor- 
ner posts and for the cross sticks, as dry wood 
will be apt to take fire. The platform may be 
three or four feet wide and five or six feet long. 
Then cut your meat into strips about six inches 
long, an inch thick, and from one to three inches 
wide. Then salt and hang over the cross sticks 
of your platform. Make a slow fire of coals un- 
der the full extent of your platform, and put bark 
or stones about the edges so that the heat and 
smoke will go directly upwards through the meat. 
Keep this fire up for twelve hours, watching it 
carefully so that the meat will not be burned. 
The meat will then be sufficiently dried to be 
packed. T. N. Strong. 

Coup Bouillon of* Trout. 

Any man who can keep a frying-pan clean and 
maintain a moderate fire, can fiy trout without 


buruiug them. No trout over eight inches in 
length, shouhl ever Ije fried, but any trout be- 
tween eight and fourteen inches shouhl be split 
down the back and either bi'oiled or shingled. 
All over fourteen inches should be made into co?/j? 
bouillon^ the favorite dish of the planters in Bay- 
ou-Teche, La. Take for a dinner of eight persons, 
two fat trout and split them. Kemove the entrails 
and Avash them in cold water, drying them with 
a towel. Koll them in powdered crackers or In- 
dian meal mixed with a little salt. Cut some thin 
strips of bacon and lay them in the jDan to fry be- 
fore laying in the trout. AVhen the bacon is fried 
to a crisp, take them out and lay in the trout, and 
place the strips on top of them. Slice up two 
onions and one lime, and let them cook in the 
gravy. If you have no limes nor lemons, use 
pickled onions (without wliich no camp is com- 
plete), instead of fresh ones. After the fish have 
baked ten minutes, add one glass of Zinfandel or 
Resing wine, one glass of strained coffee, one red 
Chili pepper, or a saltspoon of cayenne, one tea- 
spoonful of Worcestershire sauce and a handful 
of raisins. The coiq} bouillon should be thoroughly 
cooked at the end of thirty-five minutes. If you 
are camped at the seaside and have no trout, you 
can use large flounders which are a very acceptable 
substitute. Fresh butter may be substituted for 
bacon if you so desire. T. B. Meiiey. 

Shingled Trout. 

As nearly all good trout streams are in densely 
timbered regions, let me suggest a dish of large 


trout wliicli originated on tlie AVilson River at 
Tillamook. Your camp plates sliould be granite 
ironware with small handles, such as are used for 
shirred effS:^. Into one of these dishes cut a ])o- 
tato, either into thin slices or small dice, sprink- 
ling them with a little salt and pepper. Whittle 
the thin end of a shingle down to a width of two 
inches, and bore a hole three -cpiarters of an inch 
wide in the thick end, into which insert a switch 
about three feet long. Split your trout down the 
back and salt it, tacking the gills to the upper 
end of the shingle and setting the sharp end into 
the dish of potatoes at the edge of a hot bed of 
hardwood coals. Butter your hsli at the gills four 
or five times while cooking, and turn the fish over 
on the shingle to enable it to cook on both sides. 
Less than twenty minutes will cook your fish if 
your fire is hot ; and if your potatoes have begun 
to fiy before the shingle is inserted in the dish, 
all will be cooked together. This dish requires 
no gravy, and the man who proposes it should be 
sent to Coventry, nem con. T. B. Merry. 

Trout and Niiiall Fi§h. 

These may be cooked in the ashes, the same as 
the birds, or they may be cooked in the frying- 
pan. On account of their fragility when cooked, 
they cannot be very well cooked on a stick, but 
can be on a piece of clean bark inclined towards 
the fire, the fish ])eing kept in position l)y pins of 
wood stuck through it into the bark. 

T. N. Strong. 


Hniii niifl Bacon. 

Are cooked very iiuicli as at liome. If too salt, 
put ill the frying-pan witli enough water to cover 
it. Let the water l)oil a iiionient or two, then 
pour it off and fry until done. 

T. N. Strong. 
For Bird!!«. 

Take the l)irds withoutdrawing or picking, wet 

the feathers thoroughly, then roll in the ashes 

until a crust of ashes is formed, then hollow out 

a place in the hot ashes near the fire and lay the 

bird in the hollow, carefully covering it with hot 

ashes; then rake liot coals over all. When done, 

take the bird out carefully and shake off the 

ashes and carefully take off the feathers and skin. 

These will come off very easily. Then remove 

the entrails, which will be found all dried up and 

gathered into a round ball. Then season to taste 

and the bird is ready for the table. 

T. N. Strong. 

Venison should be pounded to tenderness, 
pressed and worked into shape with the hunting 
knife and l)roiled over a bed of hardwood coals. 
A three-pronged stick is the best broiler. 

RoaNt Venison. 

The forward part of the saddle makes the best 
roast venison; trim it, split the backbone length- 
wise, hang it by a strong cord in a powerful even 
heat. Lay thin strips of pork along the upper 
edge and turn from time to time until done. 



Oeneral Directions. 

BY G. C. LANE, M. D. 

It is clearly impossible, within tlie limits of a 
work like this, to discuss this subject exhaust- 
ively. A few general rules on the subject is all 
that will be attempted. • A sick room should be 
large, so situated that an abundance of light can 
be admitted when required, and above all well 
ventilated. It is not sufficient that one or even 
more windows on the same side of the room 
should be ke2:)t constantly raised or j^ulled down ; 
for, while this allows fresh air to enter, it pro- 
vides no means of exit for the vitiated air of the 
room. A cnrreiU of air is imperative in order to 
properly ventilate a room. It is, of course, to be 
understood that the bed of the patient should be 
so placed as to be out of the draught so caused. 
In cold weather sufficient fire should be main- 
tained in the room (preferal)ly in an open fire- 
place) to keep the room at the proper tempera- 
ture when ventilated as above. The fear of the 
bugbear "catching cold" has l)een the death of 
many a person. In many febrile diseases it is im- 
possible to reduce the temperature of the patient 
sufficiently to cause the smallest risk of such a 


Tlie same is true of l)atlnng. It should ])e 
iuipressed ou tlie uiiuds of those haviug the care 
of the sick that daily ablutions are none the less 
useful iu sicknesg! than in health, and in such dis- 
eases as typhoid fever, scarlet fever, etc., cold 
baths are indispensable. The sooner the world 
gets over its prejudice against this procedure in 
such cases, the better it will l)e for mankind. 

.A sick-room should l)e kept (piiet, but not too 
dark at all times. The sunlight is not only cheer- 
ful, but healthful, and should l)e admitted when 
the eyes of the patients will bear it, or when they 
are asleep. 

As a rule, only the nurse and immediate rela- 
tions of the sick should be admitted into the 
room, and it should never be crowded. Much 
harm is sometimes done by thoughtless per- 
sons being admitted into the sick-room of weak 
and nervous persons, and allowed to exhaust or 
excite them by their gossip. 

All subjects likely to excite the sick one should 
be avoided. A cheerful demeanor should be 
assumed by all \\\\o frequent the sick-room. 
Nothing does more to enable patients to l)attle 
successfully \vith the grim monster than the smil- 
ing, hopeful face of those they love. It is gener- 
ally best to employ skilled, professional nurses for 
all severe cases, or those likely to be prolonged. 

AVhile it is true that the tender ministerings of 
a brother or sister are very grateful to a sick per- 
son, and the gentle touch of a mother's hand 
sooths a fevered brow as nothing else can, yet the 


natural dread of giving pain to one near and dear 
to tliem often leads to the neglect of important 
duties, thus rendering such persons unfit for 

In many cases, and especially those character- 
ized by free perspiration, the linens of the bed 
and of the patient should be changed daily. 


It should never be forgotten that fresh air is 
the best disinfectant. Few cases will require the 
use of chemical disinfectants if the rules of ven- 
tilation given above are faithfully observed. 

For use within the sick room Labarrague's 
solution of chlorinated soda (to be had at drug 
stores) is probably the best, though carbolic acid, 
permanganate of potash, chlorine water, etc., may 
be used. 

The linens of the bed and pei'son of scarlet 
fever patients should be disinfected before being 
taken out of the sick room. For this purpose 
thev should be soaked in the followino; solution, 
viz: Eight ounces of sulphate of zinc, an ounce 
of pure carbolic acid, and three gallons of water. 
A piece of muslin soaked in the same solution 
may also be suspended in the room. If the linens 
of tyi^hoid fever and cholera patients become 
niucli soiled they had best be T)urned. 


As a rule too little is kno^v^l about how to pre- 
pare suitalde food for the sick. As an instance, 
the " beef tea " usually made is little more than 


water flavored with beef. A patient's clioice 
should be consulted, as far as possili)le, when in a 
condition to feel and express a desire for a par- 
ticular kind of food. Different articles should be 
given alternatively, lest one kind of food pall on 
the taste and become positively obnoxious to the 
patient by constant repetition. Food should be 
given at regular intervals, and the intervals should 
be from two to four hours, instead of every half 
hour, or hour, as is so often done, to the great 
detriment of the sick one. 

It may, I think, be safely stated that mUh is by 
far the most useful of all articles of food in al- 
most all cases of severe sickness. It possesses the 
advantage of being always ready, properly pre- 
pared by Nature, the presiding Deity of the sick 
room, and embracing in proper combination, all 
the alimentary jorinciples required for nutrition. 
The amount to be given at a time, and the fre- 
quency of the repetition, will, of course, depend 
on the particular case. The physicians opinion, 
and the condition of the patient should, in all 
cases, be consulted. Beef tea prepared as l)elow, 
sliould be alternated with that of mutton, veal, 
chicken, etc. 

Note. — Dr. Lane kindly furnishes the follow- 
ing ten recipes in addition to his chapter on the 
"Sick Room:" 

Beef Tea, IVo. 1. 

Mince finely one pound of fresh l>eef , free fi'om 
fat, and pour upon it, in a preserve jar, or other 
suitable vessel, a pint of cold water. Stir and 


allow to stand for an lionr. Next stand the jar 
in a saucepan of water, and place tlie saucepan 
over the fire or gas stove, and allow the water in 
it to boil gently for an hour. Remove the jar, 
and pour its contents in a strainer. The beef tea 
which runs through contains a quantity of fine 
sediment which is to be drank with the liquid, 
after being properly flavored with salt. Mutton, 
veal and chicken should be treated in the same 
way. Pearl barley or rice may be advantageously 
added when increased nourishing power is re- 

No, 2. 

When food in the most concentrated form pos- 
sible to be obtained is needed, the following Beef 
Essence may be used : Take half a pound of 
raw, lean beef and mince it finely. Pour over it, 
in a glass or earthenware vessel, three-quarters of 
a pint of water, to which four drops of hydro- 
chloric acid and about half a saltspoonful of salt has 
been added. Stir well, and allow to stand for an 
hour or two in a cool place. Strain through a 
hair sieve, pouring over the beef remaining in the 
sieve toward the end of the straining about a 
quarter of a pint more of water. Serve cold, a 
teacupful at a time. If preferred warm it must 
not be put on the fire, Ijut heated in a covered 
vessel placed in hot water. The raw meat color, 
taste and odor of the above often causes it to be 
objected to. 

Oatmeal Gruel. 

' Mix thoroughly one tablespoonful of groats 


with t^vo of cold water, and pour over them a 
pint of ])()iling water, stirring all the while. Add, 
if rerpiired, a little sherry or brandy. A sooth- 
ing, nutritious food. 

Creaiii-oi-Tartar Drink. 

Dissolve half a teaspoonful of cream-tartar in 
a pint of boiling water, and flavor with lemon peel 
and sugar. A refrigerant drink which may be 
taken ad lihitam. in fevers, etc. 

Barley Water. 

Take two ounces of barley and wash well wdth 
cold water, rejecting the washings. Boil with a 
pint and a half of water for twenty minutes, in a 
covered vessel, and strain. It may be sweetened 
and flavored with lemon peel added while boiling, 
or lemon juice may be added afterwards. 

Mix thoroughly two teaspoonsful of arrow-root 
with three taldespoonsful of cold water, and pour 
on them half a pint of boiling water, stirring well 
all the time. If the arrow -root thickens as it is 
poured in, nothing more is necessary. If not, 
boil until it thickens. Sweeten w^ith loaf sugar, 
and flavor with lemon peel or nutmeg, or sherry 
or brandy may be added if required. 

Flour and JUilk. 

Fill a small vessel with flour, and tie it over 
with a cloth. Immerse it in a saucepan of water, 
and boil slowly for ten or twelve hours. The 
flour agglomerates into a hard mass. AVet only 
on the surface. When rec^uii-ed for use water a 


tal)lespc)()iiful into a pint of milk, and ]»oil. A 
nourisliing and useful article of food for in'ita])le 
states of tlie stomacli and Ixnvels, especially in 
diarrhtea and dysentery. 

Lin!!ieecl Tea. 

Place one ounce of V)ruised linseed and two 
drachms of hruised licorice root into a jug, and 
pour over tliem a pint of boiling water. Liglitly 
cover and place near a fire for tliree or four hours. 
Strain through a linen cloth. A demulcent drink 
highly useful in pulmonary and urinary affections. 

E;^^§ and Brandy. 

Take eight tablespoonsful each of brandy and 
cinnamon water, the yolks of t^vo eggs, and half 
an ounce of loaf sugar. Rub the yolks of the eggs 
and sugar together, and add the brandy and cin- 
namon water. Give in doses of from two to four 
teaspoonsful as a restorative and stimulant, after 
severe hemorrhages, etc. 

Cream of Tartar Drink. 

Dissolve a small teaspoonful of cream of tartar 
in a pint of boiling water and flavor with lemon 
peel and sugar. When cold it may be taken ad 
lib Hum as a drink in fevers, etc. 


Pare the rind from a lemon thinly and cut the 
lemon into slices. Put the peel and sliced lemon 
into a jug, with one ounce of white sugar, and 


pour over tliem a })int of boiling water. Cover 
tlie jug closely and alloAv to cool. Strain or })()ur 
off the liquid. 

In conclusion, let me add that while many of 
the rules given above may appear trivial in them- 
selves, yet the sum total go to make up the most 
important requisites of the sick room, the proper 
observance of which will often save a life. 

G. C. Lane, M. D. 

Cracker ^oiip. 

Pour very hot milk over a l)o\vl of crackers. 
Season with buttei', salt and pepper. 

Mrs. H. Hogue. 

Codfi!^ll Broth. 

Take a piece of salt codfish, shred finely and 
put into boiling hot water, taking care that it 
shall not be too salt; if so, add more hot water, 
break a cracker into it, add a little butter. Serve 

Rice Tea. 

Brown carefully a small cup of rice. Do not 
let it burn. Place in a bowl and pour l)oiling 
water upon it. Sweeten, if desired. 

Crust Coffee. 

Use carefully browned toast in the same man- 
ner as the rice. 

Baked ITIilk. 

Put in a covered jar double the ({uantity de- 
red. J 

sired. Bake in a hot .oven until half the original 

'j'liE sKu; i:ooM. "217 

Lemon C'reaiii. 

For Ivrdliils. 

Juice and rind of one lemon; add one cup of 
sugar, one cup and a half of water; lieat over the 
iire; add two taLlespoonsful cornstarch wet in a 
little water, beaten y(dks of two eggs. Cook, 
stirring constantly. When done and cooled a 
little add beaten ^vhitesof eggs. Pour into glasses 
and set to cool. Mus. H. Hogfe. 

strawberry Acid. 

^1 I>('Jic'H)iii< ])j-'nilx for Iiirdlids. 

Three pounds i'i])e straw) )erries, two ounces 
citric acid, one (pnu't of water. Dissolve the acid 
in the water and poui' o\erthe berries. Let them 
stand twenty-four hours in a cool place. Drain 
the liquid off and pour it over three more pounds 
of fruit and let stand another twenty-four hours. 
Add to the lic|md its own weight in sugar, boil 
for three or four minutes in porcelain kettle. 
When cool, cork in lx)ttles lightly for three days, 
then tightly and seal them. Mrs. H. Hogue. 

¥iSi^ Coffee. 

Kor I)ir<iJ}(]x. 

Beat the yolks of one egg \\\\\\ a great spoon- 
ful of sugar and ])Ut it into a cupful of clear, 
strong coffee. Wlii[) half a cupful of cream and 
add to it. Then jxHir into it a cup of l)oiling 
water. Have ready the beaten whites of the eggs 

to stir in. 

Miss Hannau D. Faikfowl. 


Coii^li ]?Iecliciiii>. 

Two yolks of egg>^, tJie juice of t^vo lemons, 
one cup of sugar, one cup of whisky, one tal)le- 
spoonful sweet oil. Mrs. R. AVeeks.