LIBRARY OF.CONGRESS.
Shelf .iJlip ^
UNITED STATES OF AMERICA.
THK
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.
r
vn
^ MAR /r M ^^
PORTLAND, OREGON :
W. B. AYER & CO
a8oousct'let» anb Stationcu,
1885.
^
Copyright 1885. W. B. Ayer & Co.
D, C. lEELAND & CO., MESTON & DYGEET
PKINTERS. BINDERS.
PUBLISHERS' NOTICE.
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.
THE PUBLISHERS.
INDEX.
Page.
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
Page.
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
WEB-FOOT COOK BOOK.
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
Page.
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
Page.
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
INDEX. XI
Page.
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
Xll
WEB-POOT COOK BOOK.
Page.
" " 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
Fish—
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
Pafje.
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
INDEX.
Xlll
Page.
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
Page.
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
XIV
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
WEB-FOOT COOK BOOK.
Page.
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
INDEX.
XV
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
SOUPS.
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:
2 WEB-FOOT COOK BOOK.
Beef.
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.
Vegetable.
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.
A$iiparag'ii!st.
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.
Celery.
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
SOUPS. 3
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.
Noodles.
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.
Spice.
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.
4 WEB-FOOT COOK BOOK.
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.
Bean.
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
SOUPS.
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.
b WEB-FOOT COOK BOOK.
Potato.
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.
Claret.
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;
SOUPS.
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.
8 WEB-FOOT COOK BOOK.
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.
SOUPS. y
Ptiiiipkiii.
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.
Turkey.
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
10 WEB-FOOT COOK BOOK.
enough to make into Ijalls. Roll in Hour and fry
as doughnuts. Add to your soups.
IViiie.
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.
FISH.
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
brown.
Baked >^alt Salmon.
Soak the salmon in cold water for two or three
days, changing the water two or three times a day;
12 WEB-FOOT COOK BOOK.
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-
fast.
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
14 WEB-FOOT COOK BOOK.
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.
RecA'pe
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.
l§ole.
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.
16 WEB-FOOT COOK BOOK.
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.
f^otosfer.
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
manner.
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;
18 WEB-FOOT COOK BOOK.
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
desired.
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-
20 WEB-FOOT COOK BOOK.
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.
Crab!*.
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.
22 WEB-FOOT COOK BOOK.
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
beef.
MEATS, GAME, ETC. 25
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.
26 WEB-FOOT COOK BOOK.
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.
MEATS, GAME, ETC. 27
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.
28 WEB-FOOT COOK BOOK.
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.
Dre§§iii^.
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
MEATS, GAME, ETC. 29
kettle inside auotlier kettle to l)uil; add a tea-
spoonful of ])utter and beat Lard, stirring all the
time ; add a little salt.
MkS. J. B. MONTGOMEKY.
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
30 WEB-FOOT OOOK BOOK.
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,
MEATS, GAME, ETC. 31
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
32 WEB-FOOT COOK BOOK.
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.
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.
MEATS, GAME, ETC. 33
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
34 WEB-FOOT COOK BOOK.
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.
W. H. EFFIN(iER.
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.
36 WEB-FOOT COOK BOOK.
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.
Parisienne.
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
MEATS, GAME, ETC. 37
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.
38 WEB-FOOT COOK BOOK.
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.
MEATS, GAME, ETC. 39
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.
40 WEB-FOOT COOK BOOK.
€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
MEATS, GAME, ETC. 41
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.
42 WEB-FOOT COOK BOOK.
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.
MEATS, GAME, ETC. 43
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.
Hock.
Take a })iece of hock and l)oil twelve hours;
then cut in strips across the grain. Pull it intt)
44 WEB-FOOT COOK BOOK.
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,
MEATS, GAME, ETC. 45
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.
46 WEB-FOOT COOK BOOK.
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
.MEATS, GAME, ETC. 47
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.
VEGETABLES.
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
minutes.
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.
VEGETABLES. 49
€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.
50 WEB-FOOT COOK BOOK.
Potatoes.
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.
VEGETABLES. 51
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
52 WEB-FOOT COOK BOOK.
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.
VEGETABLES. 53
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.
Tomatoes.
Cut the tomatoes in slices without taking off
the skin, dip them in flour and fry in hot butter
54 WEB-FOOT COOK BOOK.
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.
^iit*('ota»<li.
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.
Carrots.
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
Ijutter.
VEGETABLES. 55
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.
macearoni.
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.
56 WEB-FOOT COOK BOOK.
€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
di.sh if cooked properly. Pepper and salt.
Mrs. J. B. Montgomery.
Caiilitlower.
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.
VEGETABLES. 57
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
58 WEB-FOOT COOK BOOK.
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.
Sauce.
To be /Served with Young Beets.
One tablespoonful of flour, one tablespoonful
of butter, yolk of an ^gg] pour over it three table-
VEGETABLES. 59
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.
SALADS.
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
right.
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
SALADS. 61
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.
BY REQTTEST.
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.
62 WEB-FOOT COOK BOOK.
^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.
SALADS.
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.
Portland.
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
64 WEB-FOOT COOK BOOK.
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)
SALADS. 65
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.
PICKLES, SAUCES, ETC. 67
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
68 WEB-FOOT COOK BOOK.
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
PICKLES, SAUCES, ETC. 69
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.
70 WEB-FOOT COOK BOOK.
€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.
PICKLES, SAUCES, ETC. 71
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-
72 WEB-FOOT COOK BOOK.
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
PICKLES, SAUCES, ETC. 73
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
Catj^up.
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
74 WEB-FOOT COOK BOOK.
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
PICKLES, SAUCES, ETC. 75
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.
IVIaiig'oe§.
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,
76 WEB-FOOT COOK BOOK.
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-
PICKLES, SAUCES, ETC. 77
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.
Hi^fiom.
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.
78 WEB-roOT COOK BOOK.
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.
DESSERT.
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.
Miss F. FOKSYTHE.
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
oven.
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,
80 WEB-FOOT COOK BOOK.
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.
Piiddiii;;'.
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.
DESSERT. 81
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.
82 WEB-FOOT COOK BOOK.
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
sauce.
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.
DESSERT. 83
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. |
l^yllahiib.
{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.
84 WEB-FOOT COOK BOOK.
^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.
DESSERT. 85
Saucv.
(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.
Sauce.
Half cup butter, one cup of sugar, white of one
egg, brandy to taste, (jiven to Mrs. H. J. Oorbett
1)y Annie R.
86 WEB-FOOT COOK BOOK,
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
DESSERT. 87
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.
Blaiio-jflaiige.
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
8» WEB-FOOT COOK BOOK.
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.
DESSERT. 89
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
90 WEB-FOOT COOK BOOK.
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
cream.
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
DESSEBT. 91
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.
92 WEB-FOOT COOK BOOK.
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
DESSERT. 93
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.
94 WEB-FOOT COOK BOOK.
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.
DESSEET. 95
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.
Pudding.
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
96 WEB-FOOT COOK BOOK.
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$;'ar Pudding' 8aiice.
Two cups sugar, half a cup of ^vater, boil to a
thin syrup; one teaspoonful of butter, one tea-
spoonful or more of vinegar. If ])ref erred, use
lemou juice.
Mrs. O. Gerrish, Port Townsend.
DESSERT. 97
Baked €oriiiiieal Pudding*.
One quart of milk, half a pint of cornmeal,
half a cup of chopped suet, one cup molasses, one
tablespoonful allspice, two eggs, pinch of salt.
Boil half the milk, stir in the meal, let it cool,
and add the remainder of the ingredients. Pour
into a buttered dish and hake forty or forty-five
minutes. Mrs. M. Dalton^.
Jelly Pudding.
Seven eggs, one cup melted butter, two cups of
sugar, two glasses acid jelly. Bake in pie tins
with rich crust. Mrs. L. H. Ott,
Valley of Virginia.
Tyler Puddingy.
Five eggs, one c\\p butter, one cup of cream,
three cups of sugar. Bake in pie tins with rich
crust. Mrs. L. H. Ott,
Valley of Virginia.
Charlotte Ruii^i^e.
One quart of rich cream sweetened and flavor.
Whip very stiff. Add the beaten whites of two
eggs. Add less than a half box of gelatine dis-
solved in as little water as possible. Line a
mould with white sponge cake and ladies' fingers.
Fill with cream and put in cool place.
Mrs. E, Goldsmith.
Ki!!i$!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
98 WEB-FOOT COOK BOOK.
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
DESSERT. 99
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.
100 WEB-FOOT COOK BOOK.
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.
DESSERT. 101
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.
Sauce.
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
102 WEB-FOOT COOK BOOK.
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-
DESSERT. 103
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.
Hooii^liine.
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.
104 WEB-FOOT COOK BOOK.
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.
DESSERT. 105
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.
106 WEB-FOOT COOK BOOK.
<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-
DESSERT. 107
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.
Farina.
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.
108 WEB-FOOT COOK BOOK.
€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.
DESSERT. 109
]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.
Good.
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.
110 WEB-FOOT COOK BOOK.
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
DESSERT. Ill
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.
PIES.
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
114 WEB-FOOT COOK BOOK.
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.
Hince-Ifleat.
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
116 WEB-FOOT COOK BOOK.
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
118 WEB-FOOT COOK BOOK.
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
120 WEB-FOOT COOK BOOK.
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.
Braiiberrio^.
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
122 WEB-FOOT COOK BOOK.
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.
CAKE.
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.
124 WEB-FOOT COOK BOOK.
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.
Leiiioii.
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.
Banana.
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.
Imperial.
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.
Silver.
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.
CtIoIcI.
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.
MkS. H. M. LAMBERSOlSr.
.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
Ciiiiiaiiioii.
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.
iSiiow.
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.
128 WEB-FOOT COOK BOOK.
Orange.
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.
Fronting.
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.
Almond.
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
Cream.
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.
Cream.
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.
Cream.
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.
130 WEB-FOOT COOK BOOK.
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
layers.
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
Orange.
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
132 WEB-FOOT COOK BOOK.
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
134 WEB-FOOT COOK BOOK.
sifted Houi*, one teaspooiiful soda dissolved in sour
milk, two teaspoonsful ginger.
Mrs. p. C. ScJI TYLER.
iViit.
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.
C'ookies.
One pound sugar, three q^uarters of a pound of
butter, half pint new milk, teaspoonful of soda.
Flour to roll. Gkandma Porter.
Clay.
One })ouiid l)utter, one pound sugar, one tea-
cupful cream or milk, one lemon, six eggs, one
pound flour. Miss V. Whiting.
Oiie-E^^.
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.
Eleetion.
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.
136 WEB-FOOT COOK BOOK.
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.
Cookieii.
Three cups sugar, one pound I )utter, six eggs, a
little baking powder. Mrs. Gtaston.
Crullers.
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
138 WEB-FOOT COOK BOOK.
into your mixing disli, and stir in Hour until it is
hard enough to roll.
Mks. H. B. Campbell.,
Sponge.
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.
Cream.
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.
8iiov¥ball§.
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-
140 WEB-FOOT COOK BOOK.
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.
Coeoaiiiit.
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.
Pound.
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.
Fig.
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
lemon.
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-
142 WEB-FOOT COOK BOOK.
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.
Juiiibleiii.
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.
IViit.
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.
144 WEB-FOOT COOK BOOK.
Ginger Crackerix.
One cii|) molasses, lialf cup sugar, half cup milk,
half cup butter, one tablespoonful soda, one also
of ginger.
Ciriiig^ei* Crackers.
{Excellent^)
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.
JHolasses.
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.
Fried.
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.
Citron.
Two cups sugar, one cup Initter, five eggs
beaten separately, half pound citron, one wine
glass brandy. Mix very stiff with flour.
Coffee.
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.
Cookies.
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.
146 WEB-FOOT COOK BOOK.
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.
Fig.
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.
Filling.
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,
148 WEB-FOOT COOK BOOK.
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.
Chocolate.
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.
Walnut.
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.
lHolasi^es.
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-
gether.
]\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.
Scotch.
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.
150 WEB-FOOT COOK BOOK.
]^ut.
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.
Fruit.
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.
Wedding.
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
Aiiibro!!«ia.
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.
Scotch.
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.
Delicate.
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.
Cornstarch.
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.
152 WEB-FOOT COOK BOOK.
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.
Crullers.
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.
Doiig^hiiuts.
(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
CAKE.
153
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
Booh.
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.
15 ± WEB-FOOT COOK BOOK.
Chocolate and Almond.
Tratislated from the German: for Web-foot Cook
Book
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.
Doii^linutiii.
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.
C'ookie!*!.
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.
Delicate.
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.
Strawberry.
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.
Aiig'el'!«.
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
156 WEB-FOOT COOK BOOK.
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 ($9,000) was
realized from the sale. It would l)e gratifying to
know if ever more should V)e realized.
158 WEB-FOOT COOK BOOK.
Biic'kivlieat €ake$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.
Waffles.
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
BREAD, BISCTIT, ETC. 159
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.
Biscuit.
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
(puckly.
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
160 WEB-FOOT COOK BOOK.
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
BREAD, BIRCUIT, ETC. 161
})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.
162 WEB-FOOT COOK BOOK,
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
BREAD, BISCUIT, ETC. 163
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.
Biscuit.
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.
Rusks.
Three cups light dough, add one cup of sugar,
164 WEB-FOOT COOK BOOK.
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
desired.
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-
BREAD, BISCUIT, ETC. 165
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
16i5 WEB-FOOT COOK BOOK.
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".
BREAD, BISCUIT, ETC. 167
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;
168 WEB-FOOT COOK BOOK.
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.
Biiiifii.
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.
Waffle!^.
One pint thick sour cream, six eggs, yolks and
BREAD, BISCUIT, ETC. 169
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.
MISCELLANEOUS.
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.
MISCELLANEOUS. 171
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.
I^anclvriclies.
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.
172 WEB-FOOT COOK BOOK.
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.
^aiifiwichei^.
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.
MISCELLANEOUS. 173
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.
Curry.
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.
174 WEB-POOT COOK BOOK.
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.
MISCELLANEOUS. 175
]\oodle!«i.
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
176 WEB-FOOT COOK BOOK.
])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
MISCELLANEOUS. 177
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
178 WEB-FOOT COOK BOOK.
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
180 WEB-FOOT COOK BOOK.
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.
Jam.
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
PBESERVES AND CANNED FRUIT. 181
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;
182 WEB-FOOT COOK BOOK.
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
closet.
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
PEESEEVES AND CANNED FRUIT. 183
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.
Crab-Apple
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
JELLIES AND ICE CEEAMS. 185
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,
186 WEB-FOOT COOK BOOK.
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.
JELLIES AND ICE CREAMS. 187
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
188 WEB-FOOT COOK BOOK.
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.
JELLIES AND ICE CREAMS. 189
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.
CANDIES.
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
CANDIES. 191
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-
192 WEB-FOOT COOK BOOK.
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.
Candy.
Three cups sugar, one and a half cups water,
CANDIES. 193
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
194 WEB-FOOT COOK BOOK.
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.
BEVERAGES.
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.
196 WEB-FOOT COOK BOOK.
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.
BEVERAGES. * 197
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.
198 WEB-FOOT COOK BOOK.
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.
CofTee.
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.
Tea.
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
BEVERAGES. 199
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.
Medicinal.
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-
200 WEB-FOOT COOK BOOK.
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.
Lciiioiiade.
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.
CAMPING.
Camp Recipes.
Where the only culinary utensils carried are a
frying pan and a small l)ucket or kettle.
Bread.
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
202 WEB-FOOT COOK BOOK.
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.
Tea.
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.
Coffee.
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.
CAMPING. 203
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.
204 WEB-FOOT COOK BOOK.
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.
Beaii§.
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.
Heat.
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
CAMPING. 205
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
206 WEB-FOOT COOK BOOK.
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
CAMPING. 207
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.
208 WEB-FOOT COOK BOOK,
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.
Yeniiiioii.
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.
Nessmuck.
THE SICK ROOM.
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
thing.
210 WEB-FOOT COOK BOOK.
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
THE SICK ROOM. 211
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
nurses.
In many cases, and especially those character-
ized by free perspiration, the linens of the bed
and of the patient should be changed daily.
Disinfectants.
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.
Dietary.
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
212 WEB-FOOT COOK BOOK.
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
THE SICK ROOM. 213
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-
quired.
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
214 WEB-FOOT COOK BOOK.
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.
Arrows-Root.
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
THE SICK KOOM. 215
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.
Lienionade.
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
216 WEB-FOOT COOK BOOK.
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
hot.
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
amount.
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.
21^ WEB-FOOT COOK BOOK.
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.
THE END.
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