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Sewaren  Improveinent  Company 

M.  IRVING  DEMAREST,  Agent, 
Sewaren,  N.  J. 


We  believe  that  Sewaren  is  the  most  attractive  and  most 
accessible  residential  place  on  the  salt  water  within  twenty 
miles  of  New  York. 

We  believe  that  we  have  all  the  advantages  which  a  modern 
All-the-year-round  country  town  has. 

We  are  anxious  to  have  all  who  are  in  any  way  interested 
in  finding  either  a  Summer  or  an  All-the-year-round  home 
of  this  kind,  for  a  moderate  amount  of  money,  come  to  see  us 
or  write  for  particulars  as  to  what  we  can  offer  in  the  way  of 
improved  or  unimproved  property. 

We  have  a  few  houses  to  sell,  and  may  have  one  or  two  to 
rent  in  May. 

We  have  a  number  of  attractive  sites  for  houses  on  the 
water  front. 

We  shall  be  glad  to  entertain  propositions,  and  for  the  right 
people  will  be  willing  to  advance  money  with  which  to  buy  or 
build,  on  reasonable  terms.  In  certain  cases  we  have  advanced 
as  much  as  So  per  cent,  or  85  per  cent,  of  the  price  of  the  lot 
and  the  cost  of  the  building  to  be  erected,  allowing  the  pur- 
chaser to  select  his  own  plans.  We  are  willing  to  accept  small 
payments  on  account,  extending  over  a  period  of  from  five  to 
ten  years,  so  that  the  monthly  payments  would  amount  to  no 
more  than  what  one  would  have  to  pay  in  rent  for  a  similar 
house,  leaving  the  purchaser  at  the  expiration  of  that  time  the 
absolute  owner  of  the  property,  instead  of  simply  the  tenant. 

We  will  meet  you  on  the  arrival  of  any  train  by  appointment 
or  will  call  upon  you  at  your  convenience. 

Yours  respectfully, 
SEWAREN   IMPROVEMENT   COMPANY. 


YAITNft'Q     SEW  BRUNSWICK'S  LEADING    YOTINfi'^i 
lUUnU  0  MPARTHRNT  STARR  lUUllU  0 


Wh^  Woman  Wanis 
=^SHE_GETS=^ 

IF  she  comes  to  the  Young  Store  for  it; 
and  she's  sure  of  satisfaction  in  the  Style 
and   Price    of  it,    too.     It's    the   Young  way. 

Suits,  Separate  Skirts,  Jackets,  Waists, 
newest  styles  always,  for  Women,  Misses  and 
Children.     Furs   in    Season. 

Infants'  Garments  of  all  Kinds,  ready 
to   wear. 

Undergarments,  all  Kinds,  for  Men, 
Women    and    Children's    wear. 

Dress  Goods  and  Silks,  also  full  lines 
of  Cotton    Dress    Fabrics. 

Dress  Trimmings,  Laces,  Embroideries,  etc. 

House  Furnishings,  Floor  Coverings,  Hang- 
ings,   Window    Shades,    etc. 

Domestic  Goods,  Table  Linens,  Muslins, 
Bed  Furnishings,  etc. 

jl       ^       EVERYTHING  FOR  THE  HOUSEHOLD       ^       jl 

p.  J.  YOUNG  Dry  Goods  Co.,  £„%a 


THE    WOODBRIDGE 


COOK  BOOK 


We  may  live  without  poetry,  music,  and  art ; 

We  may  live  w^ithout  conscience,  and  live  without  heart; 

We  may  live  without  friends  ;  we  may  live  without  books; 

But  civilized  man  cannot  live  without  cooks. 

He  may  live  without  books, — what  is  knowledge  but  grieving  ? 

He  may  live  without  hope, — what  is  hope  but  deceiving  ? 

He  may  live  without  love, — what  is  passion  but  pining  ? 

But  where  is  the  man  that  can  live  without  dining  ? 

—Owen  Meredith 


WOODBRIDGE,  NEW  JERSEY 
1903 


THE  LIBRARY  OF 
CONGRESS, 

Two  Copifs  Received 

SEP    5    1903 

,  Copyrifcht    Entry 

ClisS    CW    XXc.  N« 

COPY   B. 


Copyrighted,  1Q03, 

BY 

THE  LADIES'   ASSOCIATION   OF  THE  FIRST 

CONGREGATIONAL  CHURCH 

WOODBRIDGE,  NEW  JERSEY 


DEDICATED 

TO   THE 

LADIES  OF  WOODBRIDGE 

WHO,  IN  GIVING  THEIR  TESTED  RECIPES,  HAVE  ENABLED  US  TO 
PRESENT  THIS  BOOK  TO  THE  PUBLIC 


THIS  WORK  WAS  COMPILED  AND  ISSUED 

BY  THE  LADIES  OF  THE 
FIRST   CONGREGATIONAL   CHURCH 

OF  WOODBRIDGE,  NEW  JERSEY 
Mrs.  William  Brokaw  Brewster,  Chairman 


PREFACE. 

Knowing  that  nearly  every  housekeeper  has  her  special  and 
favorite  cook  book,  the  one  she  is  "  used  to,  and  can  find  things 
in,"  in  putting  on  the  market  another  and  a  new  one,  it  may 
seem  that  we  have  joined  the  ranks  of  the  carriers  of  coal. 

Our  aim,  however,  has  been  to  put  in  convenient  shape  a 
few  tried  recipes,  written  with  such  explicit  and  careful  direc- 
tions that  there  will  be  no  excuse  for  failures  by  even  the  most 
inexperienced  cooks.  These  recipes  have  been  selected  with 
great  care  from  our  most  competent  cooks,  and  each  one  is 
vouched  for  by  the  contributors.  They  aim  to  cover  every 
branch  of  the  culinary  department,  and  at  the  same  time,  keep 
within  range  of  useful  and  practical  recipes  for  the  average 
housekeeper. 

While  the  space  allowed  in  a  work  of  this  price  is  necessarily 
limited,  still  you  will  find  a  few  menus,  directions  for  setting 
tables  and  serving  meals.  For  any  detailed  directions  in  regard 
to  the  etiquette  of  more  elaborate  meals,  we  refer  you  to  any 
of  the  numerous  books  on  etiquette  or  table  service. 

We  hope  you  will  like  our  little  book,  and  if  it  helps  you 

"  Epicurean  cooks 
Sharpen  with  cloyless  sauce  his  appetite,"    . 

our  object  will  have  been  attained. 


CONTENTS. 


SOUPS 

PAGE 

Stock  for  Soup — Veal  Stock — Asparagus  Soup — Cream  of  As- 
paragus— Creamy  Asparagus  Soup — Beef  Soup — Bean  Soup 
— Black  Bean  Soup — Chicken  Broth — Mutton  Broth — Cream 
of  Chicken — Cream  of  Game — Clam  Broth  with  Whipped 
Cream — Clam  Soup — Cream  of  Corn  Soup — Leek  Soup — 
Mock  Terrapin  Soup — Mutton  Soup — Pea  Soup — Cream  of 
Pea— Split-pea  Soup — Potato  Soup — Tomato  Bisque  No.  i — 
Tomato  Bisque  No.  2 — Tomato  Soup — Turkey  Soup — 
Creamed  Vegetable  Soup — Bouquet  of  Soup — Croiitons  for 
Soup — Noodles  for  Soup — Cream  of  Tomato — Potato  Soup — 
Burned  Sugar  or  Caramel, 7 

FISH  AND  SHELL  FISH 

Boiled  Fish,  Fresh— Baked  Fish— Fish  Chowder  No.  i— Fish 
Chowder  No.  2 — To  Cream  Codfish — Salt  Codfish  Balls — 
Baked  Halibut — Devilled  Halibut — To  Prepare  Salt  Mackerel 
to  Cook — A  Nice  Way  to  Cook  Salt  Mackerel — Salmon  Cro- 
quettes— Scalloped  Salmon — Baked  Shad — Fried  Smelts — 
Clams  a  la  Newport — Deviled  Clams — Clam  Chowder  No.  i — 
Clam  Chowder  No.  2 — Deviled  Crab — Lobsters — To  Boil  and 
Open  a  Lobster — Lobster  Farci — Lobster  a  la  Newberg — 
Baltimore  Fry — Oyster  Cocktails — Creamed  Oysters — Cream 
Oysters — Cuckoo  Oysters  and  Chicken — A  Delicious  Way  to 
Cook  Oysters — Escaloped  Oysters — Oyster  Omelet — Ke- 
bobbed  Oysters — Panned  Oysters  Cooked  in  Ramekins — To 
Fry  Scallops, 19 

FISH  AND  MEAT  SAUCES 

Drawn  Butter  —  Browned  Butter  for  Coloring  Gravies  —  Bear- 
naise  Sauce — Brown  Sauce — Caper  Sauce — Cranberry  Sauce 

ix 


CONTENTS 


— Dressing  for  Baked  Fish — Mint  Sauce— Nut  Brown  Sauce 
— Tartare  Sauce — Tomato  Sauce — Sauce  for  Raw  Oysters — 
White  Sauce, 38 

MEAT 

Beef  a  la  Mode — Fillet  of  Beef  with  Mushrooms — Beefsteak  with 
Mushrooms — Steak  Pie — Roast  Beef  with  Yorkshire  Pudding 
— To  Roast  Beef— To  Pan  a  Beefsteak— Hamburg  Steaks- 
Baked  Beef  Loaf — Beefsteak  and  Kidney  Pudding — To  Boil 
Corned  Beef — Boiled  Ham — Left-over  Ham — To  Bake  or 
Roast  a  Quarter  of  Lamb — Boiled  Leg  of  Mutton — Mutton  a 
la  Venison — Roast  Pork — To  Cook  Sweet-Breads — Veal  or 
Lamb  Croquettes — Veal  Squabs — Blanquette  of  Veal — Pressed 
Veal— Veal  Cutlets— Bewitched  Veal— Veal  Loaf— Plain 
Hash, 43 

EGGS 

Egg  Baked  in  Tomatoes — Deviled  Eggs — Egg  Farci — Escaloped 
Eggs — Omelet — Omelet — Variations  of  the  Omelet — ^Eggs  for 
Invalids — Limed  Eggs  for.  Winter, 55 

POULTRY  AND  GAME 

Turkey — To  Roast  Chicken — Chicken  Fricassee — Chicken  Cro- 
quette No.  I — Chicken  Croquette  No.  2 — Fried  Chicken  a  la 
Maryland  —  Creamed  Chicken  —  Pressed  Chicken  —  Quail  — 
Broiled  Quails — Dressing  for  Turkey — Oyster  Dressing  for 
Turkey,    , 59 

VEGETABLES 

Time  for  Cooking  Vegetables — Boiled  Asparagus — Asparagus 
with  Butter  Sauce — Baked  Beans — Cauliflower  and  Cheese — 
Creamed  Cauliflower — Cabbage,  very  Delicious — Cream  Cold 
Slaw — Hot  Slaw — Boiled  Green  Corn — Corn  Oysters  No.  i — 
Corn  Oysters  No.  2 — Corn  Pudding — Corn  Cakes — Green 
Corn  Fritters — Green  Corn  Omelet — Cucumbers — Macaroni 
—  Macaroni    with    Cheese  —  Stewed    Mushrooms,    Fresh  — 


CONTENTS  xi 

PAGE 

Mushrooms  Cooked  Under  Glass— To  Keep  Lettuce  Fresh 
—  Escaloped  Sweet  Potatoes  —  Potatoes  a  la  Clyde  — 
Potato  Croquettes— Potato  Croquettes— Potato  Finger  Puffs- 
Potato  au  Gratin— Stuffed  Potatoes— Lyonnaise  Potatoes— 
Escaloped  Potatoes— Boiled  Parsnips— Rice  Croquettes- 
Baked  Squash— Baked  Tomatoes— Fried  Tomatoes— Escal- 
oped Tomatoes, ge 

SALADS  AND  SALAD  DRESSINGS 

Cheese  Salad— Egg  Salad— Fruit  Salad— Potato  Salad— Sweet- 
Bread  Salad— Tomato  Salad— Waldorf  Salad— Chicken  Salad 
—Cabbage  Dressing  No.  i— Cabbage  Dressing  No.  2— Salad 
Dressing,  French— Salad  Dressing  No.  i— Salad  Dressing 
No.  2.— Salad  Dressing  No.  3— Salad  Cream— Mayonnaise 
Dressing— Mayonnaise  Dressing  for  Chicken  or  Cabbage 
Salad, jQ 

BREAD,  ROLLS,  ETC. 

Bread   No.    i  —  Bread   No.   2  —  Pumpkin   Bread  —  Ocean   Grove 

Bread— Milk   Bread— Brown  Bread — Boston   Brown  Bread 

Steamed  Brown  Bread— Corn  Bread  No.  i— Corn  Bread  No. 
2— Corn  Bread  No.  3— Corn  Cake— Corn  Gems— Breakfast 
Corn  Cakes  — Biscuit  — Raised  Biscuit  No.  i  —  Raised 
Biscuit  No.  2— Raised  Biscuit  No.  3— Apple  Pancakes 
—Apple  Fritters— Batter  for  Fritters  or  Egg  Plant— Cin- 
namon Bun  — Cinnamon  Cake  —  Corn-Meal  Gems  — Coffee 
Cake— Fairy-Toast— French  Rolls— Gems— German  Puffs 
— Gloucester  Waffles — White  Muffins— Graham  Bread  No.  i 
Graham  Bread  No.  2— Graham  Gems— Graham  Biscuits — 
Griddle  Cakes— Raised  Griddle  Cakes— Milk  Rolls  No.  i— 
Milk  Rolls  No.  2— Muffins— Corn  Muffins— English  Muffins 
—Muffin  Bread— Parker  House  Rolls— Pop-Over— Rusk 
No.  I  — Rusk  No.  2  — Rusk  No.  3  —  Rice  Cakes— Sally 
Lunn  No.  i— Sally  Lunn  No.  2— Tea  Rolls— Waffles— Quick 
Waffles, 86 

PUDDINGS 

Apple  Dumplings    (Old)— Baked  Apple  Dumpling— Apple   Pud- 
ding—Apricot Pudding— Cabinet  Pudding— Cherry  Tapioca— 


xii  CONTENTS 

PAGE 

Cherry  Pudding — Chocolate  Blanc  Mange — Chocolate  Pudding 
— Dandy  Pudding— English  Suet  Pudding— Fig  Pudding — 
Fruit  Dumplings — Graham  Pudding  No.  i — Graham  Pudding 
No.  2 — Heavenly  Rest — Honeycomb  Pudding — Indian-Meal 
Pudding — Indian  Pudding  No.  i — Indian  Pudding  No.  2 — 
John's  Delight— Kenilworth  Pudding— Lansingburgh  Pudding 
— Lemon  Pudding — Log  Cabin  Pudding — Mountain  of  Snow 
— Orange  Baskets — Orange  Served  with  Rice — Peach  Pudding 
— Grandma  Perry's  Plum  Pudding — Plum  Pudding — English 
Plum  Pudding— Potato  Pudding— Prune  Pudding  No.  i — 
Prune  Pudding  No.  2 — Queen  of  Puddings — A  Thin  Rice 
Pudding — Rice  Meringue — Russian  Cream — Salem  Pudding — 
— Sherry  Cream — Snow  Pudding — Snow  Pyramids — Spanish 
Cream — Strawberry  Short  Cake — Steam  Suet  and  Fruit  Pud- 
ding— Tapioca  Cream — Wheat  Pudding — Velvet  Cream — A 
Pretty  Dessert, 106 

SAUCES  FOR  PUDDINGS 

Creamy  Sauce — Sauce  for  Cabinet  Pudding — Egg  Sauce — Extra 
Good  Sauce — Golden  Sauce — Hard  Sauce — Milk  Sauce — 
Pudding  Sauce  No.  i — Pudding  Sauce  No.  2,    .        .        .        .126 

FROZEN  DESSERTS 

Biscuit  Tortoni  No.  i — Biscuit  Tortoni — Coffee  Mousse — Cran- 
berry Sherbet — Ice  Cream  without  Cooking — Plain  Ice 
Cream— Condensed  Milk  Ice  Cream — Lemon  Sherbet — Nes- 
selrode  Pudding — Nesselrode  Pudding  No.  2. — Plum  Pudding 
Glace— Tutti  Frutti, 130 


PIES 

Flaky  Pie  Crust— Pie  Crust — Cream  Pie  No.  i — Cream  Pie  No.  2 
Cream  Pie— Chocolate  Pie — Lemon  Pie  No.  i — Lemon  Pie 
No.  2 — Lemon  Pie  No.  3 — Lemon  Pie  No.  4 — Lemon  Meringue 
Pie — Lemon  Pie  with  Raisins — Mother's  Old-Fashioned  Pie 
— Filling  for  Lemon  Pie — Mince  Pies  No.  i— Mince  Pies — 
Pumpkin  Pie— Raisin  Pie— White  Potato  Pie,  .        .        .        .135 


CONTENTS  xiii 

PAGE 

CAKE 

Angel  Cake — Citron  Cake — Chocolate  Cake  No.  i — Chocolate 
Cake  No.  2 — Chocolate  Cake  No.  3 — Chocolate  Caramel  Cake 
— Chocolate  Roll — Coffee  Cake  No.  i — Coffee  Cake  No.  2 — 
Currant  Cake — Delicious  Cake — Eggless  Cake — Feather  Cake 
— Fruit  Cake — Fruit  Cake  No.  2 — Fruit  Cake  No.  3 — Gold 
Cake — Grafton  Cake — Hickory  Nut  Cake — Hickory  Nut  and 
Raisin  Cake — Hoosier  Cake — Imperial  Cake — Lemon  Cake — 
Lily  Cake — Molasses  Cake — Plainfield  Molasses  Cake — Mo- 
lasses Gingerbread — Molasses  Cake — Mother's  Cake — Novelty 
Cake — Mother  Brewster's  One-Egg  Cake — Orange  Cake  No. 
I — Orange  Cake  No.  2— Orange  Cake— Layer  Cake— Plain 
Cake — Fancy  Pound  Cake — Pound  Cake — French  Pound  Cake 
— Scripture  Cake — Silver  Cake — Snow  Cake — Sponge  Cake 
No.  I — Sponge  Cake  No.  2 — Sponge  Cake  No.  3 — Cream 
Sponge  Cake — Hot  Water  Sponge  Cake — Lemon  Cream 
Sponge  Cake — Stir  Cake — Sunshine  Cake — Variety  Cake — 
Velvet  Cake — Velvet  Lunch  Cake  No.  i — Velvet  Lunch  Cake 
No.  2 — Washington  Cake — White  Cake, 143 

SMALL  CAKES 

Cookies  No.  l — Cookies  No.  2 — Cookies  No.  3 — Cookies  No.  4 
Chocolate  Cookies — Cocoanut  Cookies  No.  i — Cocoanut 
Cookies  No.  2 — Sugar  Cookies — Cream  Puffs  No.  i — Cream 
Puffs  No.  2 — Crullers  No.  i — Crullers  No.  2 — Dominoes — 
Connecticut  Doughnuts — Raised  Doughnuts — Hermits — Hick- 
ory Nut  Macaroons — Jumbles — Little  Pound  Cakes — Mo- 
lasses Snaps  —  Meringues  —  Miss  Mulford's  Cakes  —  Nut 
Cookies — Sand  Tarts — Santa  Barbara's  Cake — Soft  Cookies — 
Waffles — Walnut  Wafers, 163 

FILLINGS  AND  ICINGS 

Boiled  Icing  No.  i — Boiled  Icing  No.  2 — Cream  Filling  for  Cake 
— Chocolate  Filling  No.  i — Chocolate  Filling  No.  2 — Chocolate 
Filling  for  Cake  No.  3 — Currant  Jelly  and  Walnut  Filling — 
Fig  Filling  for  Cake — Fig  Filling  for  Cake — Hickory  Nut 
Filling — Maple-Sugar   Icing — Orange    Icing — Orange   Filling,    174 


xiv  CONTENTS 

PAGE 

JELLIES  AND  PRESERVED  FRUITS 

Aspic— To  Clear  Aspic— Gelatine  Apricots— Coffee  Jelly— Pre- 
served Fruits— Currant  Jelly  No.  i — Currant  Jelly  No.  2 — 
Currant  and  Raspberry  Jelly — Quince  Jelly — Apple  Ginger — 
Currant  and  Oranges — Spiced  Grapes — Orange  Marmalade 
No.  I — Orange  Marmalade  No.  2 — Canned  Pears — Pickled 
Pears  or  Peaches — Pear  Jam — Preserved  Pumpkin — Spiced 
Tomatoes — Wine  Jelly — To  Keep  Fresh  Strawberries  from 
Softening, 178 

PICKLES 

Bordeaux  Sauce — Raw  Catsup — Chili  Sauce  No.  i — Chili  Sauce 
No.  2 — Chili  Sauce  No.  3 — Sliced  Cucumber  Pickle — Cucum- 
ber Pickle — ^Jersey  Pickle — Mustard  Pickles — Mustard  Pickle 
No.  2 — Tomato  Catsup  No.  i — Tomato  Catsup  No.  2 — Tomato 
Chow-Chow — Green  Tomato  Pickle — Green  Tomato  Soy — 
Ripe  Tomato  Soy, 187 

SANDWICHES 

Brown  Bread  Sandwiches — Canapes  of  Caviare  with  Lemon — 
Cheese  Canapes — Club  Sandwiches — Cream  Cheese  and  Olive 
Sandwiches — Lettuce  Sandwiches — Peanut  Sandwiches — Sar- 
dine Sandwiches, 195 

RELISHES 
Salted  Almonds — Cheese  Straws — Lemon  Cheese,    ....    199 

FOR  THE  CHAFING  DISH 

Scrambled  Eggs — Lobster  a  la  Newberg — Oysters  a  la  Chamber- 
lain— Chafed  Oysters — Welsh  Rarebit — Welsh  Rarebit,    .        .    202 

DRINKS 

Boiled  Coffee — Drip  Coffee — Coffee  for  Entertainments — Black- 
berry   Wine— Cherry    Cordial— Dandelion    Wine — Egg-Nogg 


CONTENTS  XV 

PAGE 

— Fruit  Punch — Home-Brewed  Ginger  Beer — Grape  Juice — 
Orange  Cordial — Pineapple  Lemonade — Raspberry  Vinegar — 
To  Make  Tea — Tea  a  la  Russe — Tea  Punch — Wine  Whey,    205 

CANDY 

Fondant — Cream  Fondant — Butter  Scotch — Caramels — Chocolate 
Taffy — Cocoanut  Balls — Creamed  Dates — Stuffed  Dates — 
Fudge — Smith  College  Fudge — Nut  Candy — How  to  Candy 
Flag  Root — Orange  Straws — Sugar  Candy,       .        .        .        .211 

MISCELLANEOUS 

Care  of  Stove — For  Sweetening  Kitchen  Sinks — Ants — Gilt 
Frames — Fruit  Stains — To  Remove  Ink  Stains — For  Renovat- 
ing Silk — How  to  Wash  Blankets — To  Wash  Dress  Goods — 
To  Clean  Furniture — Furniture  Polish — Furniture  Cream — 
Furniture  Paste — Furniture  Polish — To  Make  Shellac  that  is 
Fine  and  Will  Not  Crack — A  Good  Cold  Cream — Excellent 
Skin  Food — A  Good  Shampoo — Hair  Wash — Slippery  Elm 
Tea — Rheumatism  Cure — Bites  and  Stings  of  Insects — Burns 
— An  Old-Fashioned  Receipt  for  a  Little  Home  Comfort — 
Table  of  Weights  and  Measures, 217 


THE  WOODBRIDGE   COOK  BOOK 


SUGGESTIONS  FOR  TABLE  SERVICE  AND  MENUS, 

ETC. 

BREAKFAST 

Grape  Fruit. 

Cream  of  Wheat  with  Cream. 

Broiled  Shad.  Cream  Potatoes. 

Cucumbers  with  Spanish  Onions. 

Finger  Rolls. 

Coffee. 


BREAKFAST 

Fruit. 

Oatmeal  Mush  with  Cream. 

Broiled  Steak.  French  Fried  Potatoes. 

Cornmeal  Muffins. 

Coffee. 


BREAKFAST 

Fruit. 

Wheatlet  with  Cream. 

Lamb  Chops,  Broiled.  Lyonnaise  Potatoes. 

Popovers.  Coffee. 


WOODBRIDGE    COOK    BOOK 

LUNCHEON 

Bisque  of  Oysters. 

Curry  of  Chicken  in  Rice  Border. 

Rolls. 

tamb  Chops.  Peas.  Olives. 

Salad  of  Lettuce. 

Wafers.  Neufchatel. 

Biscuit  Tortoni. 

Assorted  Cakes. 

Bonbons.  Coffee. 


SIMPLE  LUNCHEON 

Raw  Oysters  on  Half  Shell. 

Saltines. 

Bouillon. 

Cold  Sliced  Ham. 

Creamed  Potatoes. 

Small,  Hot,  Raised  Biscuit. 

Olives.  Salted  Almonds. 

Chicken  Salad. 

Ice  Cream. 

Fruit.  Bonbons. 

Coffee. 


LUNCHEON 

Grape  Fruit. 

Clam  Bouillon  with  Whipped  Cream. 

Shad  Roe. 

Steamed  Mushrooms  under  glass 

Orange  Sherbet. 

Squab  on  Toast. 

Lettuce  Salad,  French  Dressing. 

Biscuit  Tortoni. 

Fruit.  Fancy  Cake. 

Coffee. 

Creme  de  Menthe. 


WOODBRIDGE    COOK    BOOK 

LUNCHEON 

Oyster  Cocktail  in  Grape  Fruit. 

Chicken  Consomme,  with  Whipped  Cream. 

Salmon  in  Timbale  dishes,  with  Cream  Sauce. 

Larded  Sweetbreads,  Ball  Potatoes,  and  Small  Boiled  Carrots. 

Round  Cakes  of  Puff- Paste,  covered  with  coils  of  Spaghetti.    Cream. 

Sauce. 

Quail  on  Toast. 

Peas.  Currant  Jelly. 

Lettuce  Salad,  Mayonnaise. 

Ice  Cream. 

Bonbons.  Cake. 

Coffee. 

Creme  de  Menthe. 


DINNER. 

Oysters  on  Half  Shell. 

Clear  Soup. 

Broiled  Shad  Roe. 

Stuffed  Mushrooms. 

Crown  Roast  Lamb. 

Potato  Roses.  Mint  Sauce. 

String  Beans. 

Broiled  Chicken. 

Lettuce  Salad. 

Ice  Cream  in  Forms.  Cakes. 

Coffee. 

Creme  de  Menthe. 


DINNER. 

Caviar. 

Little  Neck  Clams. 

Salted  Almonds.  Olives. 

Green  Turtle  Soup. 

•Boiled  Halibut,  Sauce  Hollandaise. 

Sweetbreads  a  la  Poulette, 


WOODBRIDGE    COOK    BOOK 

Fillet  of  Beef 

Potatoes.  French  Peas. 

Roman  Punch. 

Spring  Squab  on  Toast. 

French  Salad. 

Nesselrode  Pudding. 

Nuts.  Fancy  Cakes. 

Coffee. 


THANKSGIVING   DINNER 

Blue  Points. 

Clear  Soup. 

Olives.  Celery.  Salted  Nuts. 

Sweetbreads  in  Ramakins. 

Roast  Turkey,  Cranberry  Sauce. 

Sweet  Potato. Croquettes.  Cauliflower. 

Ginger  Sherbet. 

Nut  Salad.  Cheese  Crackers. 

Mince  and  Pumpkin  Pies. 

Ice  Cream.  Fancy  Cakes. 

Fruits,  Nuts,  Raisins,  and  Bonbons. 

Coffee. 

Creme  de  Menthe. 


CHRISTMAS   DINNER 

Oysters  on  Half  Shell. 

Tomato  Bisque. 

Olives.  Celery.  Salted  Nuts. 

Roast  Turkey,  Oyster  and  Celery  Stuffing,  Cranberry  Sauce. 

Orange  Sherbet. 

Chicken  Pie.  Escalloped  Sweet  Potatoes. 

Lettuce  Salad.  French  Dressing. 

Crackers  and  Cheese. 

Plum  Pudding.  Ice  Cream. 

Nuts.  Raisins.  Bonbons. 

Coffee. 

Creme  de  Menthe. 


^    aOOJD    IIOTJSEir:EBrER 
Must  always  have  at  hand  a  good  supply  of  Canned  Goods, 

To  be  ready  To  be  ready   for 

for  family  use  unexpected  guests 

For  these  and  all  other  emergencies. 

is  the  housekeeper's  friend. 
Always  on  hand        -        -        Stocks  of  choicest  brands 

Teas,  Codecs,  Caruxed  Goods,  Frixit, 
Nuts,  etc. 

Daily  Deliveries.  51  MAIN  STREET, 

Telephone,  N.  Y.  &  N.  J.,  4  a.  WOODBRIDGE,  N.  J. 

C.    J.  WAKE^ 

377  George  St.,    -   -    New  Brunswick,  N.  J. 
BUTCHER. 


Dealer  in  Nothing  but  First-class 

MEATS,  OA-ME  and  FOTJLTRY. 

J.    H.    &    F.    HILSDOHin, 

Dealers  in 

Fine  Groceries,  Provisions,  Fruits,  Vegetables, 

etc. 


Two  Stores: 

132  Smith  St.,  Main  St., 

Perth  Amboy.  Woodbridge, 

Blue    Front    Grocery. 


SfdeS/plf;rc?f  Woodbridge- 

Ideal  place  for  nice  home. 
Every  Convenience.  Every  Accommodation. 


Intending  Residents  cannot  do  better  than  call  upon 
MR.  ELLIS    EDGAR. 


For  ALL  the  NEWS  of 
WOODBRIDGE 

Read  the  Register 

J.    OSTEJ^^WIOH, 


DEALER  IN 


Boots    and.    ©lioes, 

Made  t'o"oSe?"    Main  St.,  Woodbridge,  N.  J. 

Misses'  and  Children's          ^         A  full  line          ^         Repairing  Neatly 
Shoes  a  Specialty ..  •         "^         of  Rubbers         '^         Done.. 7 


PROPER     ACCOMPANIMENTS      FOR     PRINCIPAL 
DISHES  AT  FAMILY  DINNERS 

Soups. — Bread  sticks,  crackers,  or  finger  rolls;  with  brown  soups, 
croutons,  forcemeat  balls,  and  noodles. 

Boiled  Fish. — Egg,  or  cream  sauce,  sliced  lemon,  sliced  hard  boiled 
eggs,  watercresses,  or  curled  parsley,  are  used  for  garnishes. 

Baked  Fish. — Tomato  or  Worcestershire  sauce  may  be  used.  The 
choice,  where  there  are  a  number  of  entrees,  will  be  no  vegetables  with 
fish.  When  this,  however,  is  the  principal  entree  following  the  soups, 
potatoes  boiled  white  and  mealy,  served  whole,  mashed  potatoes,  or 
macaroni  are  used.  With  boiled  salmon  boiled  rice  is  frequently  served, 
and  used  to  garnish.  No  other  vegetables  are  the  correct  choice  with 
fish. 

Roast  Beef. — Chili  sauce,  potatoes  baked  with  the  meat,  or  York- 
shire pudding.  Also  sweet  or  white  potatoes.  Mashed  turnips,  toma- 
toes, macaroni  with  cheese,  cold  slaw  or  celery. 

Roast  Mutton. — Currant  jelly,  sweet  and  white  potatoes,  tomatoes, 
beans,  salsify,  asparagus,  squashes,  cauliflower  or  beets. 

Roast  Veal. — Horse-radish  sauce,  sweet  and  white  potatoes,  parsnips, 
spinach,  cauliflower  or  cold  slaw;  hominy. 

Roast  Lamb. — Mint  sauce,  mashed  potatoes,  green  peas,  asparagus, 
dressed  salad  or  lettuce. 

Roast  Pork  or  Pig. — Apple  sauce,  mashed  potatoes,  onions  or  turnips. 

Baked  Ham. — Apple  sauce,  sweet  and  white  potatoes,  spinach,  or  hot 
slaw. 

Venison. — Currant  jelly,  mashed  potatoes,  macaroni  in  cream. 

Beef  a  la  Mode. — Tomatoes,  squash,  potatoes  in  cream,  rice,  boiled 
or  in  croquettes. 

Beefsteaks. — Mashed  potatoes,  squash,  oyster  plant,  hominy,  or  toma- 
I  toes. 

Veal  Cutlets. — Stewed  potatoes,  corn,  cauliflower. 

Roast  Turkey. — Cranberry  sauce,  potatoes  mashed,  squash  or  sweet 
potatoes,  turnips,  or  canned  corn;  celery. 

S 


6  WOODBRIDGE    COOK    BOOK 

Roast  Chicken. — Cranberry  sauce,  mashed  potatoes,  boiled  onions, 
or  oyster  plant,  mashed  turnips,  or  squash ;  celery. 

Roast  Duck. — Currant  jelly,  boiled  onions,  mashed  potatoes,  celery, 
corn  or  beans. 

Roast  Goose. — Apple  sauce,  sweet  and  white  potatoes,  onions,  or 
turnips;  cold  slaw. 

Boiled  Turkey. — Oyster  sauce,  pickled  peaches,  celery,  turnips,  corn, 
potatoes. 

Boiled  Chicken. — Oyster  saucej  mashed  potatoes,  macaroni,  or  rice 
croquettes. 

Boiled  Mutton, — Caper  sauce,  potatoes,  tomatoes,  canned  peas. 

Boiled  Corned  Beef. — Tomato  catsup,  white  potatoes,  turnips,  and 
cabbage. 

Veal  Pot  Pie. — Mashed  potatoes,  beets,  string  beans,  or  corn. 

Lamb  Pot  Pie. — Tomatoes,  peas,  browned  potatoes. 

Chicken  Pot  Pie. — Cranberry  sauce,  or  sour  jelly,  hominy  plain,  or 
croquettes,  mashed  potatoes,  cold  slaw. 

Pork  and  Beans. — Potatoes  in  their  jackets,  sour  baked  apples, 
squash. 

Many  of  these  accompaniments  are  not  imperative,  but  the  sauces  are 
nearly  all  so;  for  instance,  currant  jelly  with  game,  cranberries  with 
tame  fowl.  Celery  may  be  used  with  almost  everything ;  also  all  summer 
vegetables  with  any  dinner.  If  fish  is  a  course  by  itself,  no  vegetables 
are  used  unless  macaroni  with  cheese.  With  baked  or  boiled  fish  any 
vegetables  may  be  served  with  it,  but  two  are  sufficient  to  serve  at  once. 


CHARLES   R.   BROWN 

Insurance  Contractor. 


Real   Estate    and    Loans. 


PRUDENTIAL  BUILD- 
ING,   NEWARK,    N.  J., 

AND 

^\rOODBRir>aE,   N,  J. 

Even  good  cooks  cannot  prepare  a  good  dinner  with 
poor  meat  ! 


BUY   THE    BEST    MEAT 


FROM 


O.     IF.     TTJIRIsrEI^. 


Choice  Meats  ^     ^  Beef,  Mutton,  Veal, 

at  all  times..*.  j^  Lamb,  Pork,  &c..» 


SEASONABLE  SPECIALS  POULTRY,  TURKEYS, 

IN  SEASONABLE  TIME...  GEESE,    DUCKS,    &c.... 


Buy  GOOD    MEAT,   have  a  good  cook,  a   good 
appetite,  and  you  will  have  good   health. 

Telephone  9  b.  Regular  and  Special  Deliveriea. 


1869.  ^^02. 

H.    B.    ZIMMERMAN, 

44  Church  Street,  New  Brunswick,  N.  J. 

Manufacturer  of  Wigs,  Switches 
and  all   the  latest   novelties   in 

HTiman    Hair    Goods. 

Toilet  Requisites,  Manicure  Sup- 
plies, Tortoise-shell  Combs,  and 
all  goods  usually  found  in  an  up- 
to-date  hair  store. 


Mail  orders  receive  Hairdressing,  Sham- 

prompt  attention. ..  pooing,  Manicuring. 

HUGHES  &  Mcelroy, 

Contractors  ^Builders 

Jobbing  Promptly  ^  Plans  and  Esti- 

Attcnded  to *^    ^         mates  Given.  *  • 


Address: 

Scwarcn,  .  -         -         -         New  Jersey- 


PHILIPP'S 

Casli  IVTeat  IVIgirliet 

Also  Dealer  In  Fresh  Fish. 


Ta  J4  A.  "^        ^  Main  Street, 

Local  2*  ^  Woodbridge,  N.  )• 


SOUPS. 

**  Now  good  digestion  wait  on  appetite,  and  health  on  both." 

— Shakespeare. 

STOCK  FOR  SOUPS 
Five  pounds  of  clear  beef,  cut  from  the  lower  part  of  the 
round.  Five  quarts  of  cold  water,  let  come  to  a  boil  slowly; 
skim  carefully,  and  set  where  it  will  keep  just  at  the  boiling 
point  for  eight  or  ten  hours.  Strain  and  set  away  to  cool. 
In  the  morning  skim  off  the  fat  and  turn  the  soup  into  the 
y  kettle,  being  careful  not  to  let  the  sediment  pass  in.  Into  the 
soup  put  an  onion,  one  stalk  of  celery,  two  leaves  of  sage,  two 
sprigs  of  parsley,  two  of  thyme,  two  of  summer  savory,  two 
bay  leaves,  twelve  peppercorns,  and  six  whole  cloves.  Boil 
gently  from  ten  to  twenty  minutes;  salt  and  pepper  to  taste; 
strain  through  an  old  napkin.  This  is  now  ready  for  serving 
as  a  simple  clear  soup,  or  for  the  foundation  of  all  kinds  of  clear 
soups. 

— S.  M.  B. 

VEAL  STOCK 
Two  knuckles  of  veal;  five  quarts  of  cold  water;  one  table- 
spoonful  of  salt;  one  onion;  one  carrot;  one  bay  leaf;  one 
^turnip;  stalk  of  celery;  sprig  of  parsley;  four  cloves;  one  blade 
of  mace.  Wipe  the  knuckles  with  a  damp  towel  and  have  the 
bones  cracked.  Put  them  into  a  soup  kettle  with  cold  water 
and  salt.  Place  on  moderate  fire  and  bring  slowly  to  a  boil; 
skim.  Now  simmer  gently  for  four  hours.  Qean  the  vege- 
tables and  add  them  and  all  other  ingredients  to  the  soup  and 
I  simmer  one  hour  longer    Strain  and  it  is  ready  to  use. 

— Mrs.  Rorer. 


GRAHAM  &  Mccormick, 

Caterers,  Confectioners,  Fancy  Cake  Bakers 


and 


Ice  Cream   Manufacturers^ 


Wholesale  and  Retail. 


Brick  Molds  and  Fancy  Creams    a  Specialty. 


109,  111,  and  113  Churcli  Street,  New  Brunswick,  H.  J. 


FIRST-CLASS    RESTAURANT    IN 
CONNECTION. 


Frank  P*  Edgar^ 

Practical 

Plumber,  Gas  and  Steam  Fitter 


REPAIRING   PROMPTLY   ATTENDED   TO. 


Green  Street,  WOODBRIDGE,  N.  J. 


Estimates  cheerfully  given. 


WOODBRIDGE    COOK    BOOK  9 

ASPARAGUS  SOUP 
Boil  one  bunch  of  asparagus,  cut  in  inch  lengths,  in  one 
quart  of  water  till  tender;  rub  through  a  colander  and  return 
to  the  water  in  which  it  was  boiled.  Heat  one  pint  of  milk; 
stir  into  it  one  tablespoonful  of  butter,  rubbed  with  one  of 
flour,  and  cook  a  few  moments.  Season  and  pour  into  aspara- 
gus.    Let  it  get  boiling  hot,  pour  into  tureen  over  croutons. 

— M.  E.  Perry. 

CREAM  OF  ASPARAGUS 
Cut  tips  from  a  bunch  of  asparagus  and  cook  until  tender 
in  salted  boiling  water.  Skim  from  the  water  and  place  in 
tureen.  Cook  the  rest  of  the  asparagus  in  the  same  water, 
adding  more  if  needed,  and  when  tender  press  through  a  sieve. 
For  each  pint  of  liquid,  cook  together  one-fourth  of  a  cup  each 
of  butter  and  flour,  diluted  gradually  with  a  pint  of  white  stock 
or  milk,  and  cook  ten  minutes.  When  ready  to  serve  add  the 
pulp  and  the  yolk  of  an  egg  beaten  and  diluted  with  cup  of 
cream;  let  it  heat  over  hot  water,  then  pour  over  the  tips  in  the 
tureen.  — B.  M.  C. 

CREAMY  ASPARAGUS  SOUP 
Save  water  that  asparagus  boils  in.  Can  be  used  the  same 
meal  or  be  saved  one  day.  Melt  two  tablespoons  butter  in 
saucepan.  Stir  in  two  tablespoons  of  flour;  add  slowly  to 
this  the  heated  asparagus  water,  till  it  is  nearly  as  thin  as  re- 
quired. Just  before  serving  add  a  cup  of  rich  milk  or  cream. 
Serve  salt  and  pepper  and  add  a  few  asparagus  tips  if  you  care 
to.     Serve  with  crodtons. 

— Helen  B.  Ames. 

BEEF  SOUP 
Cold  beef  bone,  pieces  of  steak.    Put  them  into  a  pot  with 
three  quarts  of  water;  two  carrots;  two  onions;  one  potato;  a 


10  WOODBRIDGE    COOK   BOOK 

tablespoonful  of  rice;  a  can  of  tomatoes,  if  you  have  them. 
Boil  two  hours ;  then  strain ;  salt  and  pepper  and  a  little  butter. 
Put  back  into  the  pot;  if  not  thick  enough,  mix  a  tablespoonful 
of  flour  in  a  little  water,  stir  into  soup,  and  let  boil  ten  minutes. 

— Mrs.  Willis  Gaylord. 

BEAN  SOUP 
Soak  one  pint  of  beans  in  cold  water  over  night;  in  the 
morning  drain  and  put  in  the  soup  kettle  with  four  quarts  of 
beef  stock,  from  which  all  the  fat  has  been  removed.  Set  it 
where  it  will  boil  steadily  for  at  least  three  hours.  Two  hours 
before  serving,  add  one  onion  and  a  carrot  chopped  fine.  If 
the  beans  are  not  liked  whole  strain  through  a  colander. 

— Mrs.  J.  E.  Brown. 

BLACK  BEAN  SOUP 
One  quart  of  beans,  four  quarts  of  stock  (beef  soup  stock) ; 
soak  the  beans  over  night  in  cold  water;  wash  clean  in  the 
morning;  put  in  pot  with  stock;  boil  slowly  six  hours.  Rub 
through  a  sieve;  put  back  in  pot;  flavor  to  taste.  Put  one 
hard-boiled  egg  sliced,  and  one  sliced  lemon  in  bottom  of 
tureen  and  pour  the  soup  in.  Serve  very  hot.  If  wine  is  used 
put  one  gill  in  the  tureen  with  the  lemon  and  egg. 

— S.  M.  Brewster. 

CHICKEN  BROTH 
One-half  chicken;  one  quart  cold  water;  two  tablespoonfuls 
of  rice.     Boil  until  thoroughly  done;  strain  and  season. 

— Selected. 

MUTTON  BROTH 
Can  be  made  in  the  same  way  by  using  one  pound  of 
mutton. 

— Selected. 


WOODBRIDGE    COOK   BOOK  ir 

CREAM  OF  CHICKEN 
To  half  a  cup  of  a  chopped  boiled  chicken  add  three  pints 
of  veal  stock ;  adding  one  cupful  of  raw  rice,  one  bouquet,  half 
a  teaspoonful  of  salt,  twelve  whole  peppers,  and  three  cloves. 
Boil  thoroughly  for  thirty  minutes,  then  strain  through  a  fine 
sieve.  Put  in  half  a  cupful  of  cream  and  serve  with  two  table- 
spoonfuls  of  small  pieces  of  cooked  chicken  in  the  tureen,  or 
croiitons  souffle  instead  of  chicken. 

CREAM  OF  GAME 
The  same  as  cream  of  chicken,  using  game  instead  of 
chicken;  the  same  quantity  of  each  being  needed. 

CLAM  BROTH  WITH  WHIPPED  CREAM 
Twenty-five  clams  washed  and  put  over  the  fire  with  about 
a  tea  cup  of  cold  water.  When  clams  are  open  remove 
meat,  which  must  be  chopped  and  put  back  in  the  liquor 
with  butter  and  pepper  to  taste.  Strain  and  serve  in  bouillon 
cups,  with  heaping  tablespoon  of  whipped  cream  in  each  cup. 
Delicious. 

—Mrs.  F.  I.  Perry. 

CLAM  SOUP 
Two  dozen  clams ;  brown  one-half  sliced  onion  in  a  teaspoon 
of  butter,  add  clams,  cover  with  quart  of  water,  cook  slowly 
for  three  hours;  strain  and  add  cream  made  of  a  large  table- 
spoon of  butter  and  same  of  flour.  Use  half  and  half  of  clam 
juice  and  milk. 

—Bertha  M.  Campbell. 

CREAM  OF  CORN  SOUP 
One  pint  grated  com;  three  pints  boiling  water,  or  better, 
veal  stock;  one  pint  hot  milk;  three  tablespoonfuls  butter;  two 
even  tablespoonfuls  flour;  yolks  of  two  eggs.    Salt  and  pepper 


WOODBRIDGE    COOK    BOOK  13 

to  taste.  Put  the  cobs,  from  which  you  have  removed  the 
corn,  in  boiling  water,  or  stock,  and  boil  slowly  half  an  hour. 
Remove  them;  put  in  corn  and  boil  until  very  soft,  about 
twenty  minutes,  then  press  through  a  sieve.  Season  and  let 
it  simmer  while  you  rub  the  butter  and  flour  together;  add 
those  to  the  soup  and  stir  constantly  till  it  thickens.  Now  add 
boiling  milk;  cook  one  minute;  then  add  the  beaten  yolks  and 
serve  immediately. 

— ^Aceola  Cook  Book. 

LEEK  SOUP 
Twelve  medium-sized  leek  stalks;  three  or  four  good-sized 
potatoes;  one  tablespoonful  butter;  pepper  and  salt  to  taste. 
Cook  potatoes  till  tender  and  mash  while  hot  in  water  they 
were  cooked  in;  about  one  pint.  Then  add  leek,  which  has 
been  cooked  till  tender  in  one  quart  of  water.  Mix  well,  add 
butter;  pepper  and  salt  to  taste,  and  serve  hot. 

—Mrs.  W.  B.  Krug. 

MOCK  TERRAPIN  SOUP 
Wash  a  calf's  liver  in  cold  water;  then  put  into  warm  water 
and  parboil  it.  Take  it  out,  chop  it  fine,  and  return  to  the 
water  in  which  it  was  boiled.  Mix  two  tablespoons  of  flour 
with  a  piece  of  butter  nearly  the  size  of  an  egg  and  stir  in.  In 
the  meantime  have  ready  egg  balls  made  of  the  yolk  of  hard- 
boiled  eggs  mashed  fine  and  bound  together  with  the  yolk  of 
one  raw  egg  and  a  little  flour,  made  into  very  small  balls. 
When  the  butter  and  flour  are  added,  put  these  into  the  soup 
and  boil  for  ten  minutes.    Add  to  this  one  gill  of  sherry  wine. 

MUTTON  SOUP 
Six  pounds  of  the  neck;  one  onion;  four  quarts  of  cold  water; 
one-half  cup  of  rice;  one  bay  leaf;  salt  and  pepper  to  taste. 
Wipe  the  neck  with  a  damp   towel,   put   it  in  a  soup  kettle 


14  WOODBRIDGE    COOK   BOOK 

and  cover  with  water;  bring  slowly  to  a  boil,  skim  carefully; 
cover  and  simmer  gently  for  four  hours.  Strain  and  stand  away 
over  night  to  cool.  In  the  morning  remove  all  fat  from  the 
surface.  Put  the  soup  into  the  kettle;  add  the  onion,  bay  leaf, 
and  rice.  Simmer  half  an  hour;  season  with  salt  and  pepper 
and  serve. 

— Selected. 

PEA  SOUP 
One  pint  red  split  peas;  one  good-sized  onion  (red);  one 
bone  from  used  boiled  ham,  and  tiny  bit  of  washing  soda  as 
big  as  half  a  pea.  Cover  with  about  two  quarts  of  cold  water, 
bring  slowly  to  a  boil  and  simmer  till  the  peas  fall  apart ;  then 
thicken  with  a  little  flour  (this  prevents  peas  from  settling) ;  salt 
and  pepper.  Should  be  two  quarts  or  more  when  finished, 
so  add  water  if  it  boils  away. 

— H.  B.  A. 

CREAM  OF  PEA 
To  one  can  of   peas,  cooked  very    soft  and  strained,  add 
cream  made  from  one  and  one-half  pints  milk,  two  tablespoon- 
fuls  of  flour  and  two  tablespoonfuls  of  butter.     Season  with 
pepper  and  salt  to  taste. 

— Mrs.  Edwards. 

SPLIT-PEA  SOUP 
One  pint  of  split  peas;  one  and  one-half  quarts  of  boiling 
water;  one  quart  of  stock;  salt  and  pepper  to  taste.  Wash 
peas  in  cold  water  (rejecting  those  which  float)  and  soak  them 
over  night.  In  the  morning  drain  the  water  ofif  and  cover 
them  again  with  one  quart  of  boiling  water.  Boil  until 
tender,  about  one  and  one-half  hours.  Now  add  the  stock  and 
one  pint  of  boiling  water.  Press  the  whole  through  a  sieve; 
wash  the  soup  kettle,  return  the  soup,  boil  up  once,  add  salt 


WOODBRIDGE    COOK   BOOK  15 

and  pepper  and  serve  with  croutons.     Dried-pea  soup  may  be 

made  in  exactly  the  same  manner,  using  one  pint  of  dried 

peas  instead  of  the  spHt  ones. 

— S.  M.  Brewster. 

POTATO  SOUP 
For  a  family  of  four  take  one  pint  of  sliced  potatoes;  one 
quart  boiling  water.  When  the  potatoes  are  nearly  done,  add 
three-fourths  of  a  pint  of  milk  blended  with  three  tablespoon- 
fuls  of  flour.  Then  add  a  piece  of  butter  the  size  of  an  egg. 
Season  well  with  salt  and  pepper. 

— Mrs.  J.  H.  Tappen. 

TOMATO  BISQUE  NO.  i 
One  quart  stewed  tomatoes;  season  with  salt,  a  little  red 
pepper,  a  pinch  of  soda  dissolved  in  a  little  cold  water.  Pour 
in  soup  tureen  and  stir  in  one  quart  boiling  milk  thickened 
with  two  or  three  teaspoons  of  flour.  Do  not  mix  until  ready 
to  serve. 

— Mrs.  R.  Valentine. 

TOMATO  BISQUE  NO.  2. 
One  quart  can  of  tomatoes  stewed  with  one  onion,  when 
strained,  add  cream  made  from  pint  of  milk,  two  tablespoon- 
fuls  of  butter,  and  two  tablespoonfuls  of  flour.  Season  with 
salt  and  red  pepper,  and  one  teaspoonful  of  sugar.  Do  not 
boil  after  mixing. 

— Mrs.  Edwards. 

TOMATO  SOUP 
Boil  a  ham  bone,  or  beef  with  two  onions,  two  carrots,  two 
turnips,  one  can  tomatoes.  Boil  one  hour,  strain  through  a 
sieve.  Toast  some  pieces  of  bread  a  light  brown,  cut  them 
in  dice  form,  and  put  them  into  the  tureen.  The  soup  should 
be  turned  onto  the  toast  just  before  serving,  as  soaking  spoils 
it. 

— Mrs.  Willis  Gaylord. 


The  Bishop  Company « 


CHARLES  H.  EDWARDS,  President. 

CHARLES  F.  EILERT,  HARRY    O.   BISHOP, 

Treasurer.  Sec'y  and  Manager. 


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(Scheuer  Building), 

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WOODBRIDGE    COOK    BOOK  17 

TURKEY  SOUP 
Place  the  rack  of  a  cold  turkey  and  what  remains  of  dress- 
ing or  gravy  in  a  pot  and  cover  with  cold  water — two  or  three 
stalks  of  celery  is  an  improvement.  Simmer  gently  for  three 
or  four  hours,  and  let  it  stand  until  the  next  day.  Take  off 
what  fat  may  have  risen,  strain,  and  put  on  to  heat.  To  thicken 
add  a  cup  of  well-cooked  rice. 

— Home  Cook  Book. 

CREAMED  VEGETABLE  SOUP 
Four  good-sized  potatoes,  boiled,  and  put  through  a  sieve, 
half  dozen  large  tomatoes,  or  one  can,  and  one  onion  cooked 
together;  season  with  salt  and  pepper,  put  through  a  sieve,  add 
potatoes,  and  cover  with  one  pint  of  water,  a  lump  of  butter 
as  large  as  an  tgg,  a  few  dried  celery  leaves  and  parsley  rubbed 
through  the  hands;  thicken  with  one  teaspoon  flour  wet  with 
water;  cook  a  few  minutes,  add  one  pint  of  milk,  and  cook  at 
once. 

— Mrs.  J.  E.  Breckenridge. 

BOUQUET  FOR  SOUP 
Take  four  branches  of  well-washed  parsley  stalks — if 
branches  are  small  take  six — one  branch  of  soup  celery,  well 
washed;  one  blade  of  bay  leaf,  one  sprig  of  thyme,  and  two 
cloves,  placed  in  the  center  of  the  parsley  so  as  to  prevent 
cloves,  thyme,  and  bay  leaf  from  dropping  out  of  the  bouquet 
while  cooking;  fold  it  well,  and  tightly  tie  with  a  string,  and 
use  when  required  in  various  recipes. 

— Editors. 

CROUTONS  FOR  SOUPS 
Cut  bread  in  dice-shaped  pieces  and  fry  them  in  a  pan  with 
clarified  butter;  when  a  rich,  golden  color,  drain,  and  add 
to  the  soup  when  needed. 

—Mrs.  F,  I.  Perry. 


i8  WOODBRIDGE    COOK    BOOK 

NOODLES  FOR  SOUP 
To  one  tgg  add  as  much  sifted  flour  as  it  will  absorb,  with  a 
little  salt.  Roll  this  out  as  thin  as  a  wafer,  dredge  it  very  lightly 
with  flour,  roll  it  over  and  over  in  a  large  roll  and  then  slice  ofi: 
from  the  ends,  shake  out  these  strips  loosely,  and  put  in  the 
soup,  and  serve  with  it. 

— Selected. 

CREAM  OF  TOMATO 

One  quart  canned  tomatoes ;  one  pint  milk ;  half  cup  butter ; 
two  tablespoons  flour.  Rub  butter  and  flour  together,  heat 
tomatoes  very  hot,  then  rub  through  a  fine  sieve.  Put  milk 
on  to  heat ;  when  hot,  put  butter,  flour,  and  one  tablespoon  of 
sugar  in  milk ;  stir  until  thick.  Have  the  tomatoes  in  another 
boiler ;  add  a  lump  of  baking  soda,  size  of  a  pea.  Then  strain 
tomatoes  and  when  ready  to  serve  pour  the  milk  on  tomatoes. 

—Mrs.  M.  D.  Valentine. 

POTATO  SOUP 

Six  large  potatoes  boiled  mealy,  one  quart  milk  boiled  in 
double  boiler.  Mash  potatoes  while  hot  and  add  scant  half 
cup  butter.  Pour  boiling  milk  over  and  strain  through  a  sieve. 
Put  back  into  double  boiler.  Just  before  serving  add  a  well 
beaten  egg;  stir  thoroughly. 

Mrs.  M.  D.  Valentine. 

BURNED  SUGAR  OR  CARAMEL 
The  utensils  used  can  be  of  no  service  afterwards ;  an  old  tin 
cup  or  ladle  is  good  for  this  purpose.  White  is  better  than 
brown  sugar,  having  a  finer  flavor.  Put  two  ounces  of  sugar 
over  a  sharp  fire,  stir  with  a  stick  until  it  is  black  and  begins 
to  send  forth  a  burning  smell;  add  a  gill  or  so  of  cold  water; 
stir  and  boil  gently  four  or  five  minutes :  take  off,  cool,  bottle 
for  use.    It  keeps  well,  and  may  be  used  warm  or  cold. 

— Home  Cook  Book, 


FISH  AND  SHELL-FISH 

"  The  turnpike  road  to  people's  hearts  I  find. 
Lies  through  their  mouths,  or  I  mistake  mankind." 

Fish  are  good  if  the  gills  are  fed,  the  eyes  are  full,  and  the 
body  of  the  fish  firm  and  stiff.  After  washing  them,  they 
should  be  allowed  to  remain  for  a  short  time  in  salted  water 
sufficient  to  cover  them.  Before  cooking  them,  they  should 
be  well  drained,  wiped  dry,  dredged  lightly  with  flour,  and 
seasoned  with  salt  and  pepper.  Salmon,  trout,  and  the  smaller 
fish,  are  usually  fried  or  broiled. 

The  recipes  which  are  used  in  boiling  or  baking  fresh  cod 
or  salmon  will  do  for  all  other  kinds  of  the  larger  fish.  If 
stuffing  is  used,  make  it  the  same  as  for  meat  or  fowls.  While 
baking  fish,  baste  them  frequently  with  the  drippings  to  which 
you  have  added  a  little  butter.  Large  or  thick-meated  fish  are 
very  nice  steamed. 

When  fish  are  to  be  boiled,  they  should  be  put  in  cold 
water,  unless  otherwise  directed  in  the  recipe.  The  flesh  is 
firmer  if  this  method  is  followed. 

BOILED  FISH— FRESH 

A  good  recipe,  which  may  be  used  for  cod,  salmon,  shad,  or 
any  other  fresh  fish. 

Let  the  fish  remain  in  cold  water,  slightly  salted,  for  an  hour 
before  it  is  time  to  cook  it.  Wrap  it  then  in  a  clean  towel, 
after  it  has  been  drained  and  dried,  which  has  been  dredged 
with  flour.  Fasten  the  cloth  closely,  and  put  it  over  to  boil 
for  about  half  an  hour.  Take  up  and  serve  with  a  fish  sauce 
poured  over  it. 

A  very  nice  sauce  is  prepared  in  the  following  way:    To  one 

19 


WOODBRIDGE    COOK    BOOK  21 

teacup  of  milk  add  one  teacup  of  water;  put  it  on  the  fire  to 
scald,  and  when  hot  stir  in  a  tablespoonful  of  flour,  previously 
wet  with  cold  water.  Add  two  or  three  eggs.  Season  with 
salt  and  pepper,  a  little  celery,  vinegar,  and  three  tablespoons 
of  butter.  Boil  four  or  five  eggs  hard,  take  off  the  shells  and 
cut  in  slices,  and  lay  over  the  fish.  Then  pour  over  the  sauce, 
and  serve. 

— Home  Cook  Book. 

BAKED  FISH 

Prepare  the  fish  the  same  as  for  boiling,  and  put  it  on  a  wire 
gridiron.  Place  the  gridiron  on  a  dripping-pan  with  a  little  hot 
water  in  it,  and  bake  it  in  a  hot  oven.  Just  before  it  is  done, 
butter  it  well  on  the  top,  and  brown  it  nicely.  The  time  of 
baking  depends  on  the  size  of  the  fish.  A  small  fish  will  bake 
in  about  half  an  hour,  and  a  large  one  in  an  hour. 

Baked  halibut  or  salmon  is  very  nice  cooked  as  above,  and 
served  with  a  sauce  which  is  made  from  the  gravy  in  the  drip- 
ping-pan, to  which  is  added  a  tablespoonful  of  catsup  and 
another  of  some  pungent  sauce,  and  the  juice  of  a  lemon. 
Thicken  with  browned  flour,  moistened  with  a  little  cold  water. 
Garnish  handsomely  with  sprigs  of  parsley  and  currant  jelly. 

—J.  E.  H. 

FISH  CHOWDER  NO.  i 
Take  any  white  fish  weighing  six  or  seven  pounds;  cut  it  in 
four  or  five  pieces ;  take  from  half  to  three-quarters  of  a  pound 
of  salt  pork,  cut  it  into  fine  pieces,  and  fry  until  the  scraps  are 
a  light  brown,  in  the  pot  that  you  are  to  make  the  chowder  in ; 
then  cut  up  four  or  five  good-sized  onions  and  fry  them  in  the 
pork  about  five  or  ten  minutes ;  then  put  the  fish  in  and  rather 
more  than  cover  it  with  water;  boil  it  until  the  fish  comes 
freely  from  the  bone  (about  half  an  hour);  then  put  in  a  tea- 
spoonful  of  pepper,  salt  to  taste;  mix  four  tablespoonfuls  of 


22  WOODBRIDGE    COOK   BOOK 

flour  with  milk  and  stir  in;  dip  some  crackers  in  water  and 
add  them  to  the  mixture;  let  the  whole  boil  up,  and  it  is 
done. 

— Home  Cook  Book. 

FISH  CHOWDER  NO.  2 
Five  pounds  of  any  kind  of  fish  (the  light  salt-water  fish  is  , 
the  best),  half  a  pound  of  pork,  two  large  onions,  one  quart 
sliced  potatoes,  one  quart  water,  one  pint  of  milk,  two  tea-  ! 
spoonfuls  of  flour,  six  crackers,  salt,  pepper.  Skin  the  fish, 
and  cut  all  the  flesh  from  the  bones.  Put  the  bones  on  to 
cook  in  a  quart  of  water  and  simmer  gently  ten  minutes.  Fry 
the  pork,  then  add  the  onions,  cut  into  slices;  cover  and  cook 
five  minutes;  then  add  the  flour  and  cook  eight  minutes  longer, 
stirring  often.  Strain  on  this  the  water  in  which  the  fish-bones 
were  cooked,  and  boil  quietly  for  five  minutes;  then  strain  all 
on  the  potatoes  and  fish.  Season  with  salt  and  pepper,  and 
simmer  fifteen  minutes.  Add  the  milk  and  crackers,  which 
were  first  soaked  for  three  minutes  in  the  milk.  Let  it  boil 
up  once,  and  serve.  The  milk  may  be  omitted  and  a  pint  of 
tomatoes  used  if  you  like. 

— Editors. 

TO  CREAM  CODFISH 
Take  quantity  of  salt  codfish  needed  for  family,  soak  in  cold 
water  for  about  an  hour,  pour  off,  and  cover  again  with  cold 
water;  this  is  repeated  three  times.  Then  pick  your  fish  fine. 
Heat  your  milk  with  a  little  butter  and  pepper.  Mix  in  your 
codfish,  and  thicken  to  a  thick  cream.  Just  before  serving  stir 
in  two  well-beaten  eggs.    Serve  with  or  without  toast. 

— H.  K.  Osborn. 

SALT  CODFISH  BALLS 
One  cup  raw  salt  fish,  one  pint  potatoes,  one  teaspconful 
butter,  one  egg  well  beaten,  one-fourth  saltspoonful  pepper, 


WOODBRIDGE    COOK    BOOK  23 

more  salt  if  needed.  Wash  the  fish,  pick  in  half-inch  pieces, 
and  free  from  bones.  Pare  the  potatoes,  and  cut  in  quarters. 
Put  the  potatoes  and  fish  in  a  stewpan,  and  cover  with  boiling 
water.  Boil  twenty-five  minutes,  or  till  the  potatoes  are  soft. 
Be  careful  not  to  let  them  boil  long  enough  to  become  soggy. 
Drain  off  all  the  water;  mash  and  beat  the  fish  and  potatoes 
till  very  light.  Add  the  butter  and  pepper,  and  when  slightly 
cooled  add  the  egg  and  more  salt  if  needed.  Shape  in  a  table- 
spoon without  smoothing  much,  slip  them  ofif  into  a  basket, 
and  fry  in  smoking  hot  lard  one  minute.  Fry  only  five  at  a 
time,  as  more  will  cool  the  fat.  The  lard  should  be  hot 
enough  to  brown  a  piece  of  bread  while  you  count  forty.  Or, 
first  dipping  the  spoon  in  the  fat,  take  up  a  spoonful  of  the 
fish  and  plunge  it  into  the  hot  fat.  Drain  on  soft  paper. 
These  fish-balls  should  be  mixed  while  the  potatoes  and  fish 
are  hot.  If  you  wish  to  prepare  them  the  night  before  make 
into  flat  cakes,  and  in  the  morning  fry  in  a  little  fat. 

—Mrs.  W.  T.  Ames. 


BAKED  HALIBUT 
Upon  the  grate  of  the  dripping-pan  put  a  buttered  sheet  of 
thick  writing  paper,  place  the  lump  of  fish  upon  the  paper, 
cover  the  top  with  powdered  cracker,  salt,  bits  of  butter.  Bake 
in  a  hot  oven  until  well  browned;  about  an  hour  for  two 
pounds.  Slip  from  the  paper  on  to  platter,  garnish  with  slices 
of  hard-boiled  eggs.     Serve  with  butter  sauce. 

— Selected. 


DEVILED  HALIBUT 
This  is  made  the  same  as  deviled  crabs,  using  one  pound  of 
cold-boiled  halibut  instead  of  one  dozen  crabs.     Serve  in  clam 
or  scallop  shells. 

— S.  M.  Brewster. 


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WOODBRIDGE    COOK    BOOK  25 

TO  PREPARE  SALT  MACKEREL  TO  COOK 
First  remove  the  backbone,  which  is  very  easily  done  by 
cutting  off  the  ribs  close  to  it,  and  pulling  it  out.  Then 
freshen  it  over  night  by  laying  it  in  a  pan  full  of  water,  the 
skin  side  up.  It  will  freshen  quicker  if  a  few  little  sticks  are 
placed  under  it,  to  float  it  in  the  water.  All  salt  fish  will 
freshen  faster  in  warm  weather  than  in  cold,  unless  water  a 
little  warm  is  used.  After  freshening,  place  in  a  wire  grid- 
iron and  broil.  When  done,  pour  over  sweet  cream,  if  you 
have  it;  if  not,  make  a  little  gravy  of  milk,  thickened  with 
flour,  and  a  piece  of  butter  added. 

— Selected. 

A  NICE  WAY  TO  COOK  SALT  MACKEREL 
Soak  the  fish  for  several  hours  in  lukewarm  water,  changing 
the  water  several  times ;  then  put  them  into  cloths ;  wrap  them 
closely;  lay  them  in  cold  water  until  it  boils;  take  them  out; 
drain  them;  lay  them  on  the  platter;  put  a  little  butter  and 
pepper  on  them ;  set  them  in  a  hot  oven  for  four  or  five  min- 
utes, and  serve  with  sliced  lemons. 

— Selected. 

SALMON  CROQUETTES 
One  can  salmon,  four  tablespoonfuls  of  milk,  one  and  one- 
third  cups  of  bread  crumbs,  two  eggs,  four  tablespoonfuls  of 
melted  butter;  salt,  pepper,  mace,  parsley.  Drain  fish,  mash 
fine,  add  the  beaten  eggs,  melted  butter,  bread  crumbs,  and 
milk  in  order  named ;  beat  until  a  soft  paste  is  formed.  Place 
a  small  spoonful  in  beaten  egg,  then  in  bread  crumbs,  and  fry 
in  deep  fat  a  delicate  brown,  drain  on  soft  paper. 

— Mrs.  D.  S.  Voorhees. 

SCALLOPED  SALMON 
One  can  salmon  picked  fine,  one  grated  onion;  salt  and  pepper 


26  WOODBRIDGE    COOK   BOOK 

to  taste.  Boil  one  pint  milk;  mix  two  tablespoonfuls  of  flour. 
Butter  size  of  an  egg  add  to  the  hot  milk,  and  let  all  thicken; 
add  two  well-beaten  eggs.  Then  make  in  layers  with  the 
salmon,  putting  fine  bread  crumbs  on  top.  Bake  in  quick 
oven. 

—Mrs.  O.  M.  H. 

BAKED  SHAD. 
Make  a  dressing  of  one  cup  of  stale  bread  crumbs,  one 
tablespoonful  of  melted  butter,  one  tablespoonful  of  chopped 
parsley,  a  half  teaspoonful  of  salt,  and  a  little  black  pepper; 
mix  well,  and  stuff  the  body  of  the  fish,  and  sew  it  up  with  soft 
yarn.  Now  score  one  side  of  the  fish  with  a  sharp  knife,  mak- 
ing the  scores  about  an  inch  apart,  and  put  a  strip  of  salt  pork 
in  each  gash.  Grease  a  tin  sheet,  if  you  have  one,  place  it  in 
the  bottom  of  a  baking-pan,  put  the  fish  on  it,  dredge  thickly 
with  salt,  pepper,  and  flour.  Cover  the  bottom  of  a  pan  with 
boiling  water,  and  put  in  a  hot  oven.  Bake  fifteen  minutes 
to  every  pound  fish,  basting  each  ten  minutes  with  the  gravy 
in  the  pan.  As  the  water  evaporates  add  more  to  again  cover 
the  bottom  of  the  pan.  When  done,  lift  the  tin  sheet  from  the 
pan,  and  slide  the  fish  carefully  into  the  center  of  the  dish  on 
which  it  is  to  be  served;  garnish  with  slices  of  lemon,  fried 
potato  balls,  and  parsley.  Serve  with  sauce — Hollandaise  or 
roe  sauce. 

— Mrs.  Rorer. 

FRIED  SMELTS 
Clean  smelts  thoroughly  and  drain;  salt  well,  and  dip  in 
beaten  egg;  roll  in  bread  crumbs  or  Indian  meal;  fry  in  a 
basket  plunged  in  boiling  fat.  These  will  cook  in  about  three 
minutes.  Place  on  a  piece  of  blotting  paper  to  drain.  Serve 
hot. 

—Mrs.  H.  K.  Osborn. 


WOODBRIDGE    COOK   BOOK  27 

CLAMS  A  LA  NEWPORT 
Fifteen  soft-shell  clams,  one  lemon;  butter,  one-half  cup, 
cream,  two  eggs.  Remove  the  hard  part  of  the  clams,  and 
put  them  in  a  saucepan  with  two  tablespoonfuls  of  butter,  juice 
of  half  lemon,  and  salt  and  pepper.  Cook  for  a  few  minutes. 
Add  the  rest  of  the  clams,  chopped  fine.  Mix  the  yolks  of 
the  eggs  with  the  cream,  add  to  the  clams;  heat,  but  do  not 
boil.    Serve  on  toast. 

—Mrs.  F.  L  Perry. 

DEVILED  CLAMS 
Thirty  clams;  drain  from  liquor  and  chop  fine;  put  half  of 
the  juice  back  on  the  clams  and  cook  fifteen  minutes.  Cook 
two  eggs  hard  and  chop  fine;  one  small  onion;  one  teaspoon 
chopped  parsley.  Take  one-half  cup  milk,  let  it  come  to  a  boil, 
and  while  boiling,  stir  in  one  teacup  bread  crumbs;  add  this 
to  clams  while  boiling;  also  stir  in  one-fourth  pound  butter, 
plenty  of  pepper  and  a  little  salt.  Put  all  together  and  stir 
well,  fill  shells,  sprinkle  with  bread  crumbs  and  a  little  butter; 
bake  fifteen  minutes. 

—Mrs.  S.  B.  Hinsdale. 

CLAM  CHOWDER,  NO.  i 
One  quart  clams,  chopped  fine;  six  good-sized  potatoes; 
four  large  onions ;  one  cup  tomatoes ;  one-half  pound  salt  pork. 
Chop  pork  fine,  put  in  bottom  of  pot  and  let  brown.  Then 
add  the  clams,  with  their  juice;  then  the  chopped  onions  and 
potatoes  and  tomatoes.  Let  them  boil  slowly  for  one  hour. 
Add  as  much  water  as  you  like,  and  season  to  taste. 

— Mrs.  S.  B.  Hinsdale. 

CLAM  CHOWDER  NO.  2 
One-half  pound  pickled  pork;  seventy-five  to  one  hundred 
clams;  six  onions;  twelve  potatoes;  ten  corn;  six  hard  tack; 


1 


WOODBRIDGE    COOK    BOOK  29 

six  hard-boiled  eggs ;  one-half  teaspoonful  of  allspice ;  one-half 
teaspoonful  of  mace;  one  large  teaspoonful  of  cinnamon;  one 
large  teaspoonful  of  cloves;  one  dessertspoonful  celery  seed; 
salt  and  pepper;  one  quart  milk;  one-fourth  pound  of  butter; 
pork  fried  crisp.  Onions  chopped  fine,  and  added;  seventy- 
five  to  one  hundred  clams  opened  and  washed,  juice  strained 
and  added  to  pot.  Potatoes  sliced  and  added.  Corn  cut  off 
cob  and  added.  Tomatoes  cut  fine  and  added.  When  these 
ingredients  are  done,  add  hard  tack  or  ship  biscuit,  broken  fine, 
over  which  has  been  sprinkled  the  spices,  and  the  butter  added. 
Over  these  pour  the  boiled  milk.  Hard-boiled  eggs  chopped 
fine  and  added.    Thin  with  boiling  water. 

— Mrs.  M.  Brewster. 


DEVILED  CRAB 
Twelve  nice  heavy  crabs;  one-half  pint  cream;  three  table- 
spoons of  butter;  one  tablespoonful  of  chopped  parsley;  one- 
half  tablespoon  salt ;  one-fourth  nutmeg.  Put  the  cream  on  to 
boil;  rub  the  butter  and  flour  together,  add  to  the  boiling 
cream,  and  cook  for  a  few  minutes.  Take  from  the  stove  and 
add  crab  meat  and  yolks  of  four  hard-boiled  eggs.  Put  the  in- 
gredients in  the  crab  shells.  Then  brush  the  top  with  the 
white  of  an  egg,  sprinkle  with  bread  crumbs  and  bake  in  a  hot 
oven. 

— Mrs.  Margaretta  Brewster. 

LOBSTERS 
Never  buy  a  dead  lobster.  Choose  the  smaller  ones  that  are 
heavy  for  their  size;  the  larger  ones  are  coarse  and  tough. 
They  should  be  perfectly  fresh  and  very  lively.  The  male  lobster 
is  preferred  for  eating  and  the  female  for  sauces  and  soups. 
The  female  has  a  broader  tail  and  less  claws  than  the  male. 
If  possible,  always  boil  the  lobster  at  home;  but  in  some 
localities,  where  it  is  necessary  to  buy  them  boiled,  see  that  the 


30  WOODBRIDGE    COOK   BOOK 

tail  is  stiff  and  elastic,  so  that  when  you  bend  it  out,  it 
springs  back  immediately;  otherwise  they  were  dead  before 
boiling.  Lobsters  boiled  when  dead  are  watery  and  soft; 
they  are  very  unwholesome,  even  to  a  dangerous  degree. 

— Mrs.  Rorer. 


TO  BOIL  AND   OPEN  A  LOBSTER 
Fill  a  kettle  with  warm  water  (not  boiling),  put  in  the  lobster, 
head  downward;  add  a  tablespoonful  of  salt;  cover  the  kettle, 
and  stand  it  over  a  very  quick  fire.     They  suffer  less  by  being 
put  into  warm  than  in  boiling  water.     In  the  latter  they  are 
killed  by  heat,  in  the  warm  water  they  are  smothered.     A 
medium-sized  lobster  should  boil  half  an  hour;  a  larger  one, 
three-quarters.     Cooking  them  too  long  makes  them  tough,  j 
and  the  meat  will  stick  to  the  shell.     When  done  and  cool,  f 
separate  the  tail  from  the  body  and  twist  ofif  all  the  claws;  shake 
out  carefully  the  tom-alley  (this  is  the  liver  of  the  lobster  and 
may  be  known  by  its  greenish  color);  also  the  coral.     Then 
draw  the  body  from  the  shell,  remove  the  stomach  (sometimes 
called  the  lady),  which  is  found  immediately  under  the  head, 
and  throw  this  away.     Now  split  the  body  through  the  center 
and  pick  the  meat  from  the  cells.     Cut  the  underside  of  the  I 
tail  shell,  loosen  the  meat  and  take  it  out  in  one  solid  piece.  - 
Now  split  the  meat  of  the  tail  open  and  you  will  uncover  a 
little  vein  running  its  entire  length,  this  remove.     The  vein  is 
not  always  the  same  color;  sometimes  it  is  red,  sometimes 
black  and  sometimes  white;  but  in  all  cases  it  must  be  care- 
fully taken  out  and  thrown  away.     The  stomach  or  lady,  the 
vein  and  the  spongy  fingers  between  the   body  and  shell, 
are  the  only  parts  not  eatable.     Crack  the  claws  and  take  out 
the  meat. 

To  serve  plain  boiled  lobster,  arrange  the  meat  thus  taken 
out  in  the  center  of  a  cold  dish,  garnish  with  the  claws,  sprigs 
of  fresh  parsley,  hard-boiled  eggs  cut  into  quarters,  and  pickled 


WOODBRIDGE    COOK   BOOK  31 

beets  cut  into  fancy  shapes.     Let  each  person  season  to  suit 
himself. 

— Mrs.  Rorer. 


LOBSTER  FARCI 
Put  one  tablespoon  of  butter  in  a  frying  pan.  When  it  has 
melted  add  one  tablespoon  of  flour;  stir  over  fire  until  smooth, 
then  add  slowly  three-fourths  cup  of  milk;  stir  until  it  boils. 
Remove  from  fire.  Add  two  level  teaspoonfuls  of  chopped 
parsley;  a  little  nutmeg  and  cayenne  or  paprika  to  taste;  then 
add  two  cupfuls  of  lobster  meat,  cut  in  small  pieces.  Have 
the  lobster  shell  washed  and  dried;  fill  with  the  lobster  mixture; 
spread  over  the  top  buttered  crumbs;  place  shells  together, 
put  them  in  a  baking  pan,  prop  them  with  a  piece  of  coal  to 
support  the  shells.  Bake  in  oven  until  the  crumbs  are  brown. 
Arrange  on  a  platter  and  garnish  with  parsley  and  the  small 
claws  of  the  lobster. 

— Mrs.  L.  H.  Brown. 


LOBSTER  A  LA  NEWBERG 
Split  two  good-sized  freshly  boiled  lobsters.  Pick  all  the 
meat  from  the  shells,  then  cut  into  one  inch  length  equal  pieces. 
Place  it  in  a  saucepan  on  a  hot  range,  with  an  ounce  of  very 
good  butter.  Add  a  pinch  of  salt  and  half  a  saltspoonful  of 
red  pepper,  and  two  good  truffles  cut  into  small  dice-shaped 
pieces;  cook  for  five  minutes,  then  add  a  wineglass  of  good 
Madeira  wine.  Reduce  to  one-half,  which  will  take  three 
minutes.  Have  three  egg  yolks  in  a  bowl  with  half  a  pint  of 
sweet  cream;  beat  well  together,  and  add  to  the  lobster. 
Gently  shuffle  for  two  minutes  longer,  or  until  it  thickens  weld. 
Pour  it  into  a  hot  tureen  and  serve  hot. 

— Mrs.  F.  L  Perry. 


EPHRAIM    CUTTER, 

Masonic  Hall  Building, 
Grreen  Street,  "Woodbridge,  N.  J. 


Notary  Public,  Supreme  Court 
Commissioner. 


[Prompt  attention  given  to  collections. 


Titles  to  Real  Estate  Examined. 


The  Largest  Assortment 

•••  of  ••• 

r\RY  AND  pANCY  r^QODS 

•••  in  ••• 

MIDDLESEX    COUNTY 

•••  zx  — 

B.ea,soYia,l>le  Profit  Prices, 


REYNOLDS   &  HANSON, 

128  &  130  SMITH  STREET. 

PERTH    AMBOY,   N.   J. 


WOODBRIDGE    COOK   BOOK  33 

BALTIMORE  FRY 
Wrap  each  oyster  in  a  slice  of  bacon  cut  very  thin;  fasten 
with  little  wooden  skewers ;  fry  quickly  in  a  hot  spider.    Serve 
on  toast. 

— Mrs.  Oscar  Miller. 

OYSTER  COCKTAILS 
One  quart  of  oysters  was  used,  putting  four  or  five  into  a 
sherbet  cup.  They  were  well  chilled;  then  over  each  was  put 
the  following  mixture:  Two  tablespoons  of  horseradish;  one 
teaspoon  of  Tabasco  sauce;  two  tablespoons  vinegar;  two 
tablespoons  Worcestershire  sauce;  four  tablespoons  lemon 
sauce;  two  tablespoons  tomato  catsup,  and  one  teaspoon  of 
salt. 

— Selected. 

CREAMED  OYSTERS 
Twenty-five  oysters;  one  cupful  oyster  juice;  two  cupfuls 
milk  or  cream;  yolks  three  eggs;  two  tablespoonfuls  butter; 
four  tablespoonfuls  flour;  one  scant  teaspoon  salt;  dash  pep- 
per; dash  nutmeg.  Scald  the  oysters  in  their  liquor  until 
plump  and  curled.  Put  milk  on  to  scald.  Cream  flour  and 
butter.  Stir  in  slowly  the  oyster  juice,  also  the  milk.  When 
smooth,  remove  from  fire  and  when  a  little  cooled  stir  in 
the  beaten  yolks.  Place  again  on  fire  and  stir  until  thick- 
ened; then  add  the  oysters  and  serve. 

— B.  Campbell. 

CREAM  OYSTERS 

One  quart  oysters ;  one-half  pint  cream ;  one-half  pint  milk ; 

one  tablespoon  flour;  one  teaspoon  curry  powder.    Take  flour, 

put  in  a  pinch  of  salt  and  curry  powder,  and  mix.     Put  cream 

and  milk  on  fire  and  bring  to  a  boil.     Bring  oysters  to  a  boil 


34  WOODBRIDGE    COOK   BOOK 

in  their  own  liquor.  When  to  a  boil,  pour  off  the  liquor  and 
put  the  oysters  in  a  dish.  Thicken  the  milk  with  flour,  and 
boil;  then  pour  over  oysters. 

— Mabel  Freeman. 

CUCKOO  OYSTERS  AND  CHICKEN 
Boil  two  small  chickens ;  remove  from  bones ;  chop  them,  and 
add  an  equal  quantity  of  oysters,  scalded  and  chopped.  Sea- 
son with  a  little  chopped  celery,  salt  and  pepper.  Make  a 
sauce  with  the  juice  of  the  oysters,  a  Httle  cornstarch,  milk,  and 
butter.  Then  butter  one  dozen  large  shells;  fill  with  chicken 
and  oysters  and  bread  crumbs,  in  layers,  and  bake  brown. 

— Mrs.  L.  H.  Brown. 

A  DELICIOUS  WAY  TO  COOK  OYSTERS 
Put  your  oysters  into  a  colander  and  let  cold  water  run  over 
them,  then  drain;  dip  each  oyster  in  egg,  then  in  rolled 
cracker  or  bread  crumbs;  lay  them  side  by  side  in  a  baking 
pan  until  the  bottom  of  the  pan  is  covered;  cut  up  butter  and 
lay  over  the  top;  season  with  pepper  and  salt;  then  put  another 
layer  of  oysters,  then  seasoning  until  you  have  just  three  lay- 
ers, no  more.  Bake  in  a  hot  oven  about  twenty  minutes. 
Serve  immediately. 

— ^Aceola  Cook  Book. 

ESCALOPED  OYSTERS 
Have  seventy-five  large  fine  oysters.  Roll  fine  about  half  a 
pound  banquet,  or  other  nice  crackers.  Add  to  cracker 
crumbs  one  teaspoonful  Royal  baking  powder.  Put  a  layer  of 
crumbs  in  bottom  of  earthen  baking  dish;  add  a  little  salt, 
pepper,  and  generous  bits  of  butter.  Now  add  a  layer  of 
oysters.  Continue  in  this  way  until  dish  is  full;  putting 
plenty  of  butter  on  top.  Now  add  about  a  cup  of  milk. 
Cover  and  bake  in  quick  oven  for  half  an  hour;  take  off  cover 
and  brown. 

—Mrs.  S.  B.  Hinsdale. 


WOODBRIDGE    COOK   BOOK  35 

OYSTER  OMELET 

Stew  one  dozen  oysters  in  their  own  liquor,  if  possible;  if 
not,  use  a  very  little  water.  Roll  two  or  three  lumps  of  butter 
size  of  butternuts  in  flour;  put  in  and  let  come  to  a  boil.  Sea- 
son well  with  pepper  and  salt.  Take  out  the  oysters  and  chop 
them;  and  if  necessary  to  thicken,  add  a  little  flour  to  the 
sauce.  Put  back  the  oysters,  and  set  on  the  back  part  of  the 
stove.  Beat  four  eggs  very  light  and  add  two  tablespoons  of 
milk  or  cream.  Fry  in  a  well-buttered  pan.  When  done,  re- 
move to  a  hot  platter.    Serve  hot  with  oyster  sauce. 

— Selected. 

KEBOBBED    OYSTERS 

Rinse  in  their  own  liquor  fifty  oysters  (and  drain).  Chop 
parsley  to  make  two  tablespoons  (heaping).  Of  celery  the 
same.  Beat  two  eggs  and  add  to  them  one  tablespoon  of 
oyster  liquor.  Have  handy  at  your  left  hand  a  baking  dish. 
Have  also  a  pint  of  nice  bread  crumbs.  Dip  each  oyster  first 
in  egg,  then  roll  in  crumbs,  and  put  at  once  in  dish.  Continue 
until  the  bottom  of  dish  is  covered.  Sprinkle  over  a  little 
salt,  a  dash  of  pepper,  a  sprinkling  of  parsley  and  celery.  Dip 
another  layer  of  oysters  and  put  in  as  before.  Add  salt,  pep- 
per, parsley,  and  celery,  and  so  continue  until  all  are  used. 
Cut  a  tablespoon  of  butter  into  small  pieces  over  the  top  and 
bake  in  a  quick  oven  fifteen  minutes.  Clams,  if  small  and 
tender,  could  be  used  in  the  same  way. 

—Mrs.  F.  G.  Tisdall. 


PANNED  OYSTERS  COOKED  IN  RAMEKINS 

Cut  pieces  of  toast  the  size  of  the  bottoms  of  the  individual 

dishes;  butter  and  moisten  with  the  oyster  liquor.     Put  them 

in  the  ramekins,  cover  them  with  raw  oysters;  season  with 

salt,  pepper,  and  butter,  and  bake  until  they  are  plump.     Send 


* 


WOODBRIDGE    COOK    BOOK  37 

the  dishes  to  the  table  on  napkins.    Serve  with  lemon  and 
catsup. 

—H.  K.  O. 


TO  FRY  SCALLOPS 

Cover  the  scallops  with  boiling  water  and  let  them  stand 
three  minutes;  drain,  and  dry  them  with  a  towel;  season  with 
salt  and  pepper,  dip  first  in  beaten  egg,  then  in  bread  crumbs, 
and  fry  in  boiling  fat  or  oil. 

— Mrs.  S.  M.  Brewster. 


FISH  AND  MEAT  SAUCES 

Drawn  butter  is  the  basis  for  most  sauces.  A  great  variety 
may  be  produced  by  adding  to  this  sauce  different  flavors — 
anchovies,  okra,  onions,  celery,  parsley,  mint,  spices,  and  rel- 
ishes, using  those  flavors  which  are  suitable  for  the  meat,  game, 
or  fish,  with  which  the  sauces  are  to  be  served.  A  good 
standard  recipe  for  drawn  butter  is  as  follows : 

DRAWN  BUTTER 

Rub  one  tablespoonful  of  flour  with  one-quarter  of  a  pound 
of  butter;  when  well  mixed,  put  in  a  saucepan  with  a  table- 
spoonful  of  milk  or  water.  Set  it  in  a  dish  of  boiling  water, 
shaking  it  well  until  the  butter  melts  and  is  near  boiling.  It 
should  not  be  set  directly  on  the  stove,  or  over  the  coals,  as 
the  heat  will  make  the  butter  oil,  and  spoil  it. 

This  sauce  may  be  varied  by  adding  cream,  hard-boiled 
eggs,  or  lemon  juice. 

For  brown  sauces  browned  flour  is  nice.     Put  a  pound  of 

flour  in  a  clean  plate,  or  in  a  small  pan,  and  set  in  a  hot  oven 

until  browned  through;  stir  it  often.     Keep  in  a  dredge  box 

for  gravies  and  soups. 

—Mrs.  S.  B.  H. 

BROWNED    BUTTER    FOR    COLORING    GRAVIES 

Put  butter  in  a  frying-pan,  and  toss  it  about  until  it  browns 

without  burning.  Then  add  browned  flour,  and  stir  together 

until  it  thickens.      This  is  to  be  used  for  coloring  gravies. 

With  the  addition  of  celery,  vinegar,  or  any  flavored  vinegar, 

with  a  little  brown  sugar  and  cayenne,  it  forms  a  very  nice 

sauce  for  fish. 

— Home  Cook  Book. 

38 


WOODBRIDGE    COOK   BOOK  39 

BEARNAISE  SAUCE 

Served  with  broiled  beefsteaks,  sweetbreads,  broiled  smelts, 
and  other  fish.  Chop  fine  two  small  onions,  or  better  still,  two 
small  shallots.  Add  five  peppercorns  and  a  tablespoonful  of 
tarragon  vinegar.  Stir  in  the  yolks  of  five  raw  eggs,  then 
add  two  tablespoonfuls  of  good  sweet  butter.  Put  this  in 
double  boiler.  Add  a  scant  teaspoonful  of  salt  and  a  dozen 
tarragon  leaves  chopped  fine.  Stir  this  sauce  all  the  time  it  is 
in  the  water.  It  will  take  three  or  four  minutes  to  cook,  and 
should  be  as  thick  as  a  mayonnaise  dressing  when  it  is  done. 
Some  cooks  add  a  teaspoonful  of  meat  glaze  just  before  it  is 
taken  off  the  stove,  and  stir  it  in  till  it  is  thoroughly  melted; 
but  this  is  not  an  essential  part  of  the  sauce. 

—-Mrs.  E.  H.  Boynton. 

BROWN  SAUCE 

One  tablespoonful  butter;  one-half  pint  stock;  one  table- 
spoonful  flour;  one-half  teaspoonful  onion  juice;  one-half  tea- 
spoonful salt;  one-eighth  teaspoonful  pepper.  Melt  the  butter, 
stir  until  a  dark  brown,  add  the  flour,  mix  well ;  add  the  stock, 
and  stir  continually  until  it  boils;  add  onion  juice,  salt  and  pep- 
per, and  it  is  ready  for  use. 

— Philadelphia  Cook  Book. 

CAPER  SAUCE 

Two  tablespoonfuls  butter;  one  tablespoonful  flour;  one-Half 
pint  boiling  water;  one-half  teaspoonful  of  salt;  one  large  table- 
spoonful capers.  Mix  the  butter  and  flour  to  a  smooth  paste  in 
a  bowl;  place  the  bowl  over  the  fire  in  a  pan  of  boiling  water, 
add  the  boiling  water  gradually,  stirring  all  the  time  until  it 
thickens.  Add  the  salt  and  capers.  Take  from  the  fire  and 
serve  immediately. 

—Mrs.  E.  H.  B. 


Compliments  of 

H.  D.  BREWSTER 


WQODBRIDGE    COOK   BOOK  41 

CRANBERRY  SAUCE 

One  quart  of  cranberries;  one  pint  of  water;  one  pint  of 
sugar.  Wash  the  cranberries  in  cold  water.  Put  them  in  a 
porcelain-Hned  kettle  with  the  pint  of  water.  When  they 
come  to  a  boil,  let  them  boil  rapidly  for  ten  minutes.  Press 
through  a  sieve.  Return  to  the  kettle,  add  the  sugar  and  stir 
over  the  fire  about  three  minutes;  turn  out  to  cool. 

—J.  E.  H. 

DRESSING  FOR  BAKED  FISH 

Moisten  bread  crumbs  with  melted  butter;  season  with 
chopped  pickle,  lemon  juice,  a  pinch  of  powdered  herbs,  salt 
and  pepper.    Add  a  little  cold  water  if  needed. 

— ^Editors. 

MINT  SAUCE 

One  tablespoonful  chopped  spear  mint;  two  tablespoonfuls 
sugar;  saltspoon  of  salt.  Pour  over  it  one  small  cup  boiling 
hot  vinegar;  set  away  to  cool.    Serve  with  lamb. 

—Mrs.  S.  B.  Hinsdale. 

NUT-BROWN  SAUCE 

Place  an  ounce  of  good  butter  in  a  frying-pan;  let  it  heat  un- 
til it  becomes  a  nut-brown  color,  then  add  one  drop  of  vinegar 
and  use  when  needed. 

—Mrs.  F.  I.  Perry. 

TARTARE  SAUCE 

A  tartare  sauce  is  a  most  delicious  sauce  to  serve  with  fried 
or  baked  fi<6h,  broiled  chicken,  lamb  or  veal.  Break  the  yolks 
of  two  eggs  in  a  bowl,  add  drop  by  drop  at  first  a  half  cupful  of 
best  olive  oil.  After  the  oil  has  been  dropped  in  until  the  sauce 
becomes  thick  like  creamed  butter,  it  may  be  added  more  rap- 


42  WOODBRIDGE    COOK    BOOK 

idly.  When  the  oil  is  all  in,  add  about  two  teaspoonfuls  of  good, 
sharp  tarragon  vinegar;  a  teaspoonful  of  fine  English  mustard; 
a  shallot  or  a  small  onion,  minced  very  fine;  twelve  capers;  a 
small  cucumber  pickle,  chopped  as  fine  as  possible;  an  even 
teaspoonful  of  salt,  and  a  pinch  of  pepper. 

— N.  Y.  Tribune. 

TOMATO  SAUCE 

To  prepare  a  tomato  sauce,  begin  by  frying  in  a  tablespoon- 
ful  of  butter  one  small  white  onion  and  three  slices  of  carrot, 
minced  fine;  half  a  spray  of  thyme;  half  a  bay  leaf;  a  stalk 
of  celery,  and  a  little  parsley.  Let  the  vegetables  and  herbs 
cook  for  five  minutes,  then  stir  in  a  heaping  tablespoonful  of 
flour.  When  the  flour  browns,  add  a  quart  of  tomatoes.  Let 
the  sauce  cook  about  forty-five  minutes.  Season  with  a  tea- 
spoonful of  salt,  a  saltspoonful  of  pepper,  and  a  tablespoonful 
sugar.  Strain  the  sauce  through  a  sieve,  a  Scotch  cap  sieve 
is  best.     In  winter  this  will  keep  for  weeks  if  bottled. 

— Mrs.  S.  B.  Hinsdale. 

SAUCE   FOR   RAW    OYSTERS 

One  pint  of  vinegar;  one-fourth  teaspoonful  of  salt;  one- 
fourth  teaspoonful  black  pepper;  one  dash  Worcestershire 
sauce;  one  dash  Tabasco  sauce;  one  bunch  minced  shallots; 
one  bunch  minced  chives.  Keeps  well  if  bottled  and  corked 
tightly 

—M.  E.  Perry. 

WHITE  SAUCE 

One  tablespoon  butter;  one  tablespoon  flour;  one-half  pint 
milk ;  salt  and  pepper  to  taste.  Rub  butter  and  flour  together, 
add  the  milk,  boiling  hot;  stir  over  the  fire  one  minute;  add 
seasoning. 

*    *    * 


MEAT 

*•  'Tis  not  the  meat,  but  'tis  the  appetite 
Makes  eating  a  delight.  " 

BEEF  A  LA  MODE 

Select  a  good  cross-rib  piece  of  beef,  weighing  about  five 
pounds.  Make  incisions  with  a  sharp  knife  through  the  beef; 
fill  these  incisions  with  a  dressing  made  of  bread  seasoned 
highly  with  salt,  pepper,  finely  chopped  onion,  and  Worcester- 
shire sauce,  compressing  as  much  of  the  dressing  into  the  beef 
as  possible.  When  thus  prepared,  stick  whole  cloves  over 
the  top,  put  into  a  double  baker,  with  about  a  cup  of  water, 
and  cook  two  or  three  hours.  During  the  last  half  hour  given 
to  cooking  the  beef  place  in  the  pan  slices  of  potatoes,  carrots, 
and  turnips,  and  with  these  garnish  the  dish  for  the  table, 
adding  celery  leaves  and  parsley. 

—J.  E.  H. 

FILLET  OF  BEEF  WITH  MUSHROOMS 

Slice  beef,  replacing  before  serving.  Mushrooms  added  to 
gravy,  and  poured  over  beef  arranged  as  if  whole.  Arrange 
small  carrots,  beans,  peas,  and  small  potato  balls,  separately, 
around  beef  on  platter. 

—Mrs.  F.  I.  Perry. 

BEEFSTEAK  WITH   MUSHROOMS 

Put  in  the  frying-pan  some  butter;  into  this  put  mushrooms 
which  have  been  nicely  peeled.  Cook  them  in  the  butter  until 
thoroughly  heated  through,  season  with  a  teaspoonful  of  wine 
to  every  mushroom,  pepper   and    salt,  and  a  little  nutmeg. 

43 


WOODBRIDGE    COOK    BOOK  45 

Then  pour  over  nicely  broiled  porter-house  steaks  on  the  plat- 
ter. A  soupgon  of  onion  put  first  into  the  butter  enriches  the 
flavor. 

— Editors. 


STEAK  PIE 

Cut  rump  or  beefsteak  in  conveniently  sized  pieces;  flour 
and  fry  them  a  nice  brown;  then  place  the  fried  steak  in  a 
stewpan  with  sufficient  water  for  the  amount  of  gravy  wanted, 
and  pepper  and  salt  to  taste.  Add  some  finely  chopped  onion 
and  bay  leaf,  and  stew  for  an  hour  or  two  until  tender.  Place 
the  meat  in  a  pie  dish  which  has  previously  been  lined  with 
pastry,  add  some  hard-boiled  eggs  sliced  in,  pour  over  the 
gravy,  dust  in  a  little  flour,  add  bits  of  butter,  cover  pastry  and 
bake. 

— Home  Cook  Book. 


ROAST  BEEF  WITH  YORKSHIRE  PUDDING 

Roast  the  beef  on  a  rack  laid  over  the  dripping-pan.  About 
three-quarters  of  an  hour  before  the  meat  is  done,  pour  the 
drippings  from  the  pan,  leaving  only  enough  in  the  pan  to 
prevent  the  pudding  from  sticking.  Have  ready  a  pudding 
prepared  thus :  Put  into  a  bowl  or  dish  one  pint  of  sifted  flour, 
one  pint  of  milk,  a  little  salt,  and  four  eggs.  Beat  all  well 
together.  Then  pour  tliis  in  your  dripping  pan,  which,  for 
this  quantity  of  pudding,  should  be  a  small  one,  replace  the 
rack  on  which  your  beef  is  laid,  and  bake  for  three-quarters  of 
an  hour.  If  your  dripping-pan  is  a  large  one,  put  the  pudding 
in  a  pie  tin,  in  which  you  have  poured  a  little  of  the  beef  drip- 
pings, and  put  this  in  the  center  of  the  dripping-pan,  below 
the  beef  on  the  rack 

—J.  E.  H. 


46  WOODBRIDGE    COOK    BOOK 

TO   ROAST   BEEF 

Time  for  cooking  rib  roast,  rare,  eight  to  ten  minutes  per 
pound.  Time  for  cooking  rolled  roast,  rare,  from  ten  to 
twelve  minutes  per  pound.  Place  the  meat  to  be  baked  on  a 
rack,  which  will  raise  it  a  little  above  the  bottom  of  the  pan. 
Dredge  the  whole  top  and  sides  with  flour.  Place  in  a  corner 
of  the  pan  a  half  teaspoonful  of  salt  and  a  quarter  teaspoonful 
of  pepper.  Do  not  let  them  touch  the  raw  meat,  as  they  draw 
out  the  juices.  Put  into  the  pan  also  two  tablespoonfuls  of 
drippings.  Place  in  a  very  hot  oven  for  fifteen  or  twenty  min- 
utes, or  until  the  meat  is  biowned,  then  shut  off  the  drafts  and 
lower  the  temperature  of  the  oven,  and  cook  slowly  until  done ; 
baste  frequently.  Do  not  pour  water  in  the  pan,  as  it  makes 
steam  and  prevents  browning.  A  roast  has  a  better  appear- 
ance if  the  ribs  are  not  too  long.  They  may  be  cut  ofif  and  saved 

for  the  soup  pot. 

— Century  Cook  Book. 

TO   PAN  A   BEEFSTEAK 

When  there  are  no  conveniences  for  broiling  (and  we  never 
fry  a  steak)  heat  an  iron  pan  very  hot,  put  in  the  steak,  turn 
it  from  side  to  side  over  a  very  hot  fire  for  about  fifteen  min- 
utes. The  steak  should  be  about  three-quarters  of  an  inch  in 
thickness.  Serve  on  a  hot  plate,  seasoned  the  same  as  broiled 
steak. 

— Selected. 

HAMBURG  STEAKS 

Have  your  butcher  chop  fine  one  pound  of  steak  from  the 
round;  mix  with  this  one  teaspoonful  salt;  one-half  teaspoon- 
ful pepper;  one  tablespoonful  chopped  parsley,  and  two  or 
three  drops  of  onion  juice.  Form  into  small  pats  with  the 
hand;  heat  a  tablespoonful  of  butter  in  a  frying-pan;  put  in  the 
meat  and  cook  slowly  until  done,  and  serve  with  brown  sauce. 

— Editors. 


WOODBRIDGE    COOK    BOOK  47 

BAKED  BEEF  LOAF 

Three  and  one-half  pounds  of  lean  raw  beef  chopped  very 
fine;  mix  with  it  six  soda  crackers,  rolled  fine;  three  eggs;  one 
full  tablespoon  of  salt;  one  teaspoon  of  pepper;  one  nutmeg, 
grated;  four  tablespoons  of  milk  or  cream,  and  butter  the  size 
of  an  egg.  Mix  all  thoroughly,  make  into  a  loaf,  and  bake  in 
a  bread  pan  one  and  one-half  to  two  hours,  basting  as  roast 
beef. 

— Mrs.  Charles  Taylor  Pierce. 

BEEFSTEAK  AND   KIDNEY   PUDDING 

One  pound  of  beefsteak;  one  beef  kidney;  pepper  and  salt, 
and  a  little  flour;  suet  paste.  Take  the  steak  and  cut  it  into 
pieces  about  a  quarter  of  an  inch  thick,  also  cut  the  kidney  in 
small  pieces ;  season  them  well  with  pepper  and  salt,  and  dredge 
a  little  flour  over  them.  Lightly  butter  a  round-bottomed 
pudding  basin.  Roll  out  the  paste  to  about  half  an  inch  in 
thickness,  and  line  the  basin;  then  put  in  the  beef  and  kidney; 
pour  in  three  or  four  tablespoonfuls  of  water  (and  a  little  Wor- 
cestershire sauce  if  liked);  cover  a  piece  of  paste  over  the  top; 
press  it  firmly  together  with  the  thumb.  Then  tie  the  basin  in 
a  floured  cloth,  and  put  into  a  saucepan  of  water.  Keep  it 
constantly  boiling,  adding  more  boiling  water.  Time  to  boil, 
two  hours. 

—Mrs.  H.  K.  Scott. 

TO  BOIL  CORNED  BEEF 

Put  corned  beef  into  cold  water,  to  which  has  been  added 
two  slices  of  lemon  and  a  bay  leaf.  Have  enough  water  to 
cover  the  meat.  Place  where  it  will  simmer  only,  allowing 
thirty  minutes  or  more  for  each  pound.  A  piece  from  the 
round  is  a  good  cut,  or  a  rump  piece  is  liked  best  by  some. 

—J.  E.  H, 


HOOPES,  BRO.  &  THOMAS, 

Maple  Avenue  Nurseries^ 

West  Chester,  Pa. 

nnn    Acres  in  Fstablished 

DUU  M  Nurseries.  L  50  Years. 

A  Full  Line  of  Hardy  Fruit  and  Ornamental 
Nursery  Stock. 

P=  S="^  M=&  C^s^ 

Modern    Printing. 

Lithographing    ^  «M    Blank  Book . . . 
Engraving ...       ^       Manufacturers. 


Telephone  3917  John.        J34  WILLIAM  STREET,  NEW  YORK. 


%i\ 


Make  Good  Cakes  I 


Get  Your  Milk  from  the 

OOLON^IA-L      DA.IIIY. 


Supplies  Sewaren  and  Woodbridgc 
Telephone  No.  26  F. 


WOODBRIDGE    COOK    BOOK  49 

BOILED   HAM 

Soak  the  ham  one  hour  in  cold  water;  then  wash  thoroughly; 
put  it  over  a  fire  in  cold  water  to  cover  it,  with  one  cup  of 
vinegar  and  one-half  cup  of  sugar  in  the  water.  Allow  it  to 
cook  twenty  minutes  for  every  pound  of  meat,  or  until  the 
rind  comes  off  easily.  Sprinkle  with  brown  sugar  and  bread 
crumbs  and  brown  in  the  oven  quickly. 

—Mrs.  W.  L.  Harned. 

LEFT-OVER   HAM 

When  all  is  used  for  sHcing,  the  rest  can  be  used  as  follows: 
(i)  Chop  the  little  bits  previously  taken  from  the  bone.  Pour 
boiling  water  over  it  for  a  few  minutes.  Drain  and  add  a  cup, 
or  nearly  a  cup,  of  cream  sauce.  Serve  for  breakfast  on  but- 
tered toast.  (2)  Chop  fine;  mix  with  good  quantity  of  salad 
dressing  and  serve  on  lettuce  for  luncheon. 

— Helen  B.  Ames. 

TO  BAKE  OR  ROAST  A  QUARTER  OE  LAMB 

Wipe  the  meat  with  a  damp  towel,  place  it  in  a  baking-pan 
and  dredge  it  with  pepper.  Put  one  teaspoonful  of  salt  in 
the  bottom  of  the  pan,  add  one  cup  of  water  to  baste  with  at 
first.  When  that  evaporates,  use  its  own  drippings.  Lamb 
must  be  basted  every  ten  minutes,  and  baked  fifteen  minutes 
to  every  pound,  in  a  very  hot  oven.  Mint  sauce,  green  peas, 
and  asparagus  tips  should  be  served  with  spring  lamb. 

— Mrs.  Rorer. 

BOILED  LEG  OF  MUTTON 

Wipe  the  leg  with  a  damp  towel.  Dust  a  cloth  thickly  with 
flour  and  wrap  the  leg  up  in  it.  Put  it  into  a  kettle,  cover 
with  boiling  water,  and  simmer  gently  fifteen  minutes  to  every 
pound;  add  a  teaspoonful  of  salt  when  the  leg  is  half  done, 


so  WOODBRIDGE    COOK    BOOK 

When  done  remove  the  towel  carefully;  garnish  with  parsley, 
and  serve  with  caper  sauce  either  in  a  sauce-boat  or  poured 
over  the  mutton. 

— Mrs.  Rorer. 

MUTTON  A  LA  VENISON 

Take  a  leg  of  mutton,  and  lard  it  with  salt  pork,  by  cutting 
deep  slits  in  the  meat  and  inserting  slips  of  pork  the  size  of  your 
finger,  which  have  been  rolled  in  pepper,  salt,  and  cloves.  Bake 
two  hours,  or  according  to  the  size  of  your  roast;  baste  it  fre- 
quently. About  half  an  hour  before  serving  spread  it  over 
with  currant  jelly  and  let  it  brown. 

— Home  Cook  Book. 


ROAST   PORK 

If  the  skin  is  left  on,  cut  it  through  in  lines  both  ways,  form- 
ing small  squares.  Put  a  cupful  of  water  in  the  pan  with  the 
meat.  Rub  the  meat  with  salt  and  pepper;  bake  in  a  moderate 
oven,  allowing  twenty  to  twenty-five  minutes  to  the  pound. 
Pork  must  be  thoroughly  cooked.  Serve  with  apple  sauce  or 
fried  apples. 

— Mrs.  E.  H.  Boynton. 

TO  COOK  SWEET-BREADS 

Sweet-breads  spoil  sooner  than  any  other  kind  of  meat.  Buy 
and  use  them  the  same  day;  as  soon  as  brought  into  the  house 
put  the  sweet-breads  in  cold  water;  leave  them  for  half  an  hour, 
or  until  ready  to  cook  them.  Throw  into  water  boiling  hot 
and  well  salted,  and  boil  for  twenty  minutes.  Throw  once 
more  into  very  cold  water,  and  leave  a  little  while.  This 
sweetens  them.  Pull  out  all  cartilage  and  pipes  when  cold. 
The  sweet-breads  can  then  be  cut  into  little  chunks  and  dipped 
in  tgg  and  bread  crumbs,  and  boiled  in  lard.    Serve  with 


WOODBRIDGE    COOK   BOOK  51 

French  peas.  A  pretty  arrangement  for  a  platter  is  made  of 
sweet-breads,  peas,  stuffed  tomatoes,  garnished  with  partly- 
pared  radishes. 

—Mrs.  W.  T.  Ames. 


VEAL  OR  LAMB  CROQUETTES 

Chop  meat  fine^  season  with  a  teaspoonful  of  onion  chopped 
fine,  and  a  teaspoonful  or  less  of  chopped  parsley,  pepper,  and 
salt.  Put  a  cup  of  milk  or  meat  stock  (milk  preferable)  in  a 
frying-pan  set  over  the  fire,  and  as  soon  as  it  boils  lay  in  it  a 
slice  or  two  of  bread.  Let  it  boil  till  soft,  then  stir  in  it  the 
seasoned  veal  till  all  are  well  mixed.  Remove  from  the  fire, 
and  stir  in  one  well-beaten  egg.  When  cold  mold  finely,  not 
in  wrinkles.  Roll  in  bread  or  cracker  crumbs,  then  in  eggs 
and  again  in  cracker  or  bread  crumbs.     Boil  in  hot  lard. 

—Mrs.  W.  T.  Ames. 

VEAL  SQUABS 

Have  veal  cutlets  cut  quite  thin,  spread  each  with  finely- 
chopped  salt  pork  mixed  with  an  equal  quantity  of  bread 
crumbs.  Small  seasoning  of  minced  onion,  pepper,  and  salt 
to  taste.  Lay  two  good-sized  oysters  in  the  center  of  each  cut- 
let, and  roll  up  tightly,  and  tie  with  string.  Put  in  a  dripping- 
pan,  pour  over  a  cup  of  boiling  water  and  bake  (covered)  until 
the  meat  is  done.  Skim  the  gravy,  and  thicken  with  flour, 
and  pour  over  the  squabs  as  they  lie  on  a  dish.  Garnish  with 
parsley,  and  serve. 

— Mrs.  L.  H.  Brown. 

BLANQUETTE  OF  VEAL 

Make  a  rich  gravy  with  two  teaspoons  of  flour  rubbed  into 
one-fourth  of  a  pound  of  butter,  one  pint  of  water,  juice  of  one 
lemon,  parsley,  salt,  mace,  and  a  wee  pinch  of  red  pepper. 
Slice  cold  veal,  and  scald  it  thoroughly  in  the  gravy;  take 


WOODBRIDGE    COOK    BOOK  53 

up  on  a  dish;  have  ready  the  yolks  of  two  eggs  well  beaten; 
stir  them  into  the  gravy  which  is  still  on  the  fire,  and  pour 
the  gravy  directly  over  the  veal. 

— Mrs.  Charles  Taylor  Pierce. 

PRESSED  VEAL 

Cover  with  water  a  shin  of  veal  (have  the  butcher  crack 
bones)  put  in  a  little  salt,  and  boil  until  the  meat  drops  off  the 
bones.  When  done  pick  apart  or  chop  a  little,  pour  over  the 
liquor  it  was  boiled  in;  add  pepper  and  curry;  stir  all  together 
well;  put  in  a  mold;  slice  cold. 

— Mrs.  J.  H.  Coddington. 

VEAL  CUTLETS 

Beat  one  egg,  add  salt  and  pepper.  Lay  the  cutlets  in  this 
mixture,  then  dip  in  bread  or  cracker  crumbs.  Put  in  pan 
with  lump  of  butter,  and  cook  slow  at  first;  increase  heat. 
When  done  it  should  be  a  nice  brown.  A  nice  gravy  to  serve 
with  this  is  made  by  adding  a  cup  of  milk  after  veal  is  done 
and  taken  up  to  the  liquor  in  the  pan;  thicken  and  strain. 


*     * 


BEWITCHED  VEAL 

Three  pounds  lean  veal,  one-half  pound  of  fat  pork,  one  nut- 
meg grated,  one  small  onion,  butter  size  of  egg,  little  red 
pepper,  and  salt.  Chop  all  very  fine,  and  mix  them  together 
with  three  eggs  well  beaten,  and  a  teacup  of  milk.  Form  into 
a  small  loaf,  pressing  very  firmly.  Bake  one  and  one-half 
hours. 

—J.  E.  H. 

VEAL  LOAF 

Three  and  one-half  pounds  chopped  lean  raw  veal,  three 
eggs  well  beaten,  one  tablespoonful  of  cream,  one  tablespoon- 


54  WOODBRIDGE    COOK    BOOK 

ful  of  salt,  four  crackers  rolled  fine.  Mix  all  together.  Make 
into  a  loaf,  tie  in  a  buttered  cloth,  and  roast,  basting  as  for 
roast  beef — one  and  one-half  hours  should  be  ample  if  fire  is 
not  too  slow. 

—Mrs.  W.  T.  Ames. 

PLAIN  HASH 

Take  any  pieces  left  from  cold  roasts,  steaks,  or  stews, 
chop  very  fine.  To  every  quart  of  meat  allow  a  quart  of 
chopped  potatoes.  Season  with  salt  and  pepper.  Put  in  fry- 
ing-pan with  generous  piece  of  butter,  and  one-half  pint  of 
milk  or  water;  two  hard-boiled  eggs  chopped  fine  improve 
this,  and  a  little  onion  may  be  added  if  liked.  This  can  be 
shaped  like  an  omelet,  and  browned. 

—J.  E.  H. 


EGGS 

EGG  BAKED  IN  TOMATOES 

Remove  a  slice  from  top  of  each  tomato,  take  out  enough 
pulp  to  admit  the  egg,  sprinkle  with  salt  and  pepper,  drop  an 
egg  into  each,  put  a  piece  of  butter  on,  put  on  a  buttered  dish, 
and  bake  until  the  egg  is  set  and  tomato  tender.  Serve  on 
hot    buttered  toast. 

— H.  K.  O. 

DEVILED  EGGS 

One  dozen  eggs  boiled  hard,  split  open,  and  cream  the  yel- 
lows, adding  butter  or  oil,  salt,  pepper,  lemon  juice,  or  vinegar; 
fill  the  half  of  the  whites  with  the  ingredients.     Serve  cold. 

— Mrs.  W.  H.  Demarest. 

EGG  FARCI 

Cut  hard-boiled  eggs  in  halves, — cross-wise, — remove  the 
yolks,  put  the  whites  aside  in  pans,  rub  the  yolks  through  a 
sieve,  or  mash  very  fine;  add  an  equal  quantity  of  cold,  cooked 
chicken  or  veal,  finely  chopped ;  mix  in  a  little  butter  or  mayon- 
naise; season  to  taste  with  salt,  pepper,  mustard,  lemon 
juice,  and  cayenne.  Fill  whites,  put  them  together;  sprinkle 
with  chopped  parsley;  serve  in  lettuce  leaves  or  on  a  plate  of 
thinly-cut  slices  of  ham.     Nice  luncheon  dish. 

—Mrs.   L.   H.   Brown. 

SCALLOPED  EGGS 

One  dozen  hard-boiled  eggs  sliced;  butter  pudding-dish, 
putting  layer  of  the  eggs,  salt,  pepper,  and  grated  cheese  and 

55 


Compliments 

of 

Boynton     Beach. 
MORROW  &  DAY, 

8  J  Montgomery  St.,     ^     Jersey  City< 


Specialties 


Catering,  .... 

Ice  Cream, .... 

Fine  Cakes. .  . . 


JOHN  W.  SALING. 

FLORIST, 

Cor.  Chtifch  and  Harrison  Streets,  -  -  -  Rahway,  N.J. 

Rear  the  First  Presbyterian  Church. 


WOODBRIDGE    COOK    BOOK  57 

small  lumps  of  butter  on  till  eggs  are  all  used.  Make  sauce 
of  one  cup  milk  and  one  tablespoonful  of  flour,  pour  over  and 
bake.  — Mrs.  Oscar  Miller. 

OMELET 

Six  eggs,  tablespoonful  of  milk  to  each  egg;  eggs  beaten 
separately;  salt  and  pepper.  Cook  in  a  hot,  buttered  frying- 
pan  until  well  set,  then  place  in  the  oven  to  brown  the  top. 

— Georgia  Brokaw. 

OMELET 

Six  eggs,  three  small  tablespoonfuls  of  flour,  three  cups  of 
milk,  a  little  salt.  Grease  pan  well,  and  bake  about  fifteen 
minutes;  turn  out  on  platter,  and  roll. 

— Anon. 

VARIATIONS  OF  THE  OMELET 

No.  i;  sprinkle  a  little  parsley  chopped  fine  over  the  top. 
No.  2;  turn  tomato,  Becham,  or  mushroom  sauce  on  the  dish 
around  the  omelet.  Sprinkle  the  top  with  chopped  mush- 
roms  if  that  sauce  is  used.  Garnish  with  pointed  croutons. 
No.  3 ;  green  omelet.  Mix  chopped  parsley  with  the  egg  mix- 
ture before  cooking  the  omelet,  and  do  not  brown  the  sur- 
face. No.  4;  with  peas  or  tomatoes.  Before  turning  a  plain 
omelet  spread  with  a  few  green  peas  or  tomatoes,  cooked  and 
seasoned.  Asparagus,  or  any  other  vegetable  may  be  used  the 
same  way.  No.  5;  with  ham.  Spread  the  plain  omelet  with 
ham  chopped  fine  before  turning  it.  Any  other  cooked  meat 
may  be  used  the  same  way. 

— Selected. 
EGGS  FOR  INVALIDS 

The  best  way  to  cook  an  egg  for  an  invalid  is  to  drop  them 
in  boiling  water  or  pour  boiling  water  over  egg  in  the  shell, 
and  let  it  stand  a  few  minutes  on  the  back  of  the  stove. 

H.  K.  O. 


58  WOODBRIDGE    COOK    BOOK 

LIMED  EGGS  FOR  WINTER 

Get  a  lump  of  new  lime  and  pour  enough  water  to  cover  it, 
slake  it.  It  will  be  like  thick  pudding  if  right ;  one  good  cup- 
ful of  this  slaked  lime,  one  handful  of  salt  to  every  two  quarts 
of  water;  let  that  settle,  and  pour  the  clear  lime  water  on 
your  eggs ;  keep  them  well  covered  with  the  lime  water ;  buy  or 
get  heavy  butter  firkins,  one  to  mix  the  brine  in,  and  the 
other  for  the  eggs.  One  firkin  holds  about  fifteen  dozen  eggs. 
Keep  lime  water  brine  always  on  hand,  and  watch  eggs  from 
time  to  time  to  prevent  the  water  from  evaporating.  Limed 
eggs  are  good  for  all  cooking  except  boiling.  Be  sure  to 
have  fresh  eggs  to  lime. 

—Mrs.  W.  T.  Ames. 


POULTRY  AND  GAME 

TURKEY. 

Young  hen  turkeys  are  best  for  roasting.  The  legs  should 
be  black,  the  skin  white,  the  breast  broad  and  fat;  and  the 
shorter  the  neck  the  better.  An  old  hen  has  reddish,  rough 
legs.  A  gobbler,  if  young,  should  have  black  legs  and  small 
spurs,  and  is  always  much  larger  than  the  hen  of  the  same 
age.  The  flesh  of  an  old  gobbler  is  strong  and  tough,  and  it 
can  be  told  by  its  reddish  legs  and  long  spurs.  Roast  turkey 
with  giblet  sauce.  Clean  and  prepare  exactly  the  same  as  roast 
chicken,  using  double  the  amount  of  stuffing,  and  roasting 
fifteen  minutes  to  every  pound. 

— Selected. 


TO  ROAST  CHICKEN 

Clean  and  stufif  the  breast  and  part  of  the  body  with  dressing 
made  as  follows:  Take  a  pint  of  bread  crumbs;  add  a  tea- 
spoonful  of  salt,  a  little  pepper,  a  teaspoonful  of  chopped  par- 
sley, a  pinch  of  sweet  marjoram,  a  heaping  tablespoonful  of 
butter,  and  mix  well  together.  Dredge  the  fowl  with  salt  and 
pepper;  rub  well  with  soft  butter.  Then  put  in  enough  water 
to  cover  the  bottom  of  the  pan.  Baste  every  fifteen  minutes. 
When  one  side  is  browned  turn  and  brown  the  other.  The 
last  basting  should  be  done  with  soft  butter.  The  water  in 
the  pan  must  be  frequently  renewed.  Roast  for  an  hour  or 
more.  Serve  with  giblet  gravy  made  according  to  the  usual 
recipe. 

— Editors. 

59 


WOODBRIDGE    COOK    BOOK  6i 

CHICKEN  FRICASSEE 

Clean  and  cut  the  chicken  into  joints,  put  it  in  a  sauce- 
pan with  the  giblets;  stew  in  just  enough  water  to  cover  it, 
until  tender;  season  with  pepper,  salt,  and  butter;  thicken  with 
flour;  boil  up  once,  and  serve  with  the  gravy  poured  over  it. 

— Miss  Georgia  Brokaw. 

CHICKEN  CROQUETTES  NO.  i 

One  pint  of  chopped  chicken  (boiled),  one  cup  chicken  stock 
or  cream,  two  eggs,  one  tablespoon  of  flour,  one  teaspoon  of 
salt,  one-half  teaspoon  of  pepper,  one  tablespoon  of  lemon 
juice,  two  tablespoons  of  butter.  Boil  all  together  until  thick- 
ened; put  in  the  chicken  and  one-half  point  of  boiled  rice;  make 
into  croquettes,  dip  into  egg  and  dried  bread  crumbs;  set  aside 
over  night,  then  fry  in  hot  lard. 

— Mrs.  Charles  Taylor  Pierce. 

CHICKEN  CROQUETTES  NO.  2 

One  cup  of  chicken  chopped  very  fine,  one  and  one-half  tea- 
spoonfuls  of  salt,  one  and  one-half  teaspoonfuls  of  pepper,  one 
and  one-half  teaspoonfuls  of  celery  salt,  two  tablespoonfuls  of 
bread  crumbs.  Mix  all  together  with  white  sauce.  Cool  and 
shape;  dip  in  egg  and  cracker  dust,  and  fry  in  very  hot  lard. 


FRIED  CHICKEN  A  LA  MARYLAND 

Take  a  young  chicken  weighing  from  one  to  two  pounds, 
cut  it  up  as  for  fricassee,  dip  each  piece  in  egg,  then  in 
cracker  dust,  and  fry  in  hot  lard.  Have  lard  hot,  but  cook 
slowly  about  three-quarters  of  an  hour  with  a  cover  over  the 
pan.  Trim  the  pieces  of  chicken  after  to  prevent  burning. 
Fry  to  a  nice  golden  brown. 

—Mary  E.  Franklin. 


62  WOODBRIDGE    COOK   BOOK 

CREAMED  CHICKEN 

Select  tender  fowls,  dress,  and  joint  them.  Place  in  a 
baking  pan,  and  season  with  salt  and  pepper,  and  if  it  be  not 
over  fat,  a  few  small  lumps  of  butter.  Cover  with  rich,  sweet 
milk,  and  set  in  a  moderate  oven  with  pan  uncovered,  and 
bake.  When  the  milk  has  cooked  away  the  chicken  will  be 
done. 

— Luella  T.  Kelly. 

PRESSED  CHICKEN 

Boil  a  chicken  until  tender,  take  out  all  the  bones,  and 
chop  the  meat  very  fine;  season  with  salt,  pepper,  and  plenty 
of  butter;  add  to  the  Hquor  the  chicken  was  boiled  in  one  cup  of 
bread  crumbs  made  soft  with  hot  water;  add  to  this  the 
chopped  chicken.  When  heated,  take  out  and  press  into  a 
dish.     Serve  cold. 

— Editors. 

QUAIL 

Quail  should  be  larded  through  and  through,  and  not 
stufifed;  basted  repeatedly  with  butter,  and  not  cooked  in  too 
hot  an  oven.  Grouse  should  have  an  onion  and  herbs  laid  in 
the  pan,  or  if  stufifed  with  celery  alone  is  delicious  and  savory. 

— Aceola  Cook  Book. 

BROILED  QUAILS 

Clean,  wash,  and  split  down  the  back.  Lay  in  cold  water 
half  an  hour.  Wipe  carefully;  season  with  salt  and  pepper, 
and  broil  on  a  gridiron  over  a  bright  fire.  When  done,  lay  in 
a  hot  dish,  butter  on  both  sides  well,  and  serve  at  once. 
Pigeons,  woodcock,  and  small  birds  may  be  broiled  in  the  same 
manner. 

— Editors. 


WOODBRIDGE    COOK    BOOK  63 

DRESSING  FOR  TURKEY 

One  loaf  stale  bakers'  bread,  crumbled  very  fine;  add  one 
teaspoonful  Royal  baking  powder,  a  little  thyme,  a  little  sum- 
mer savory,  salt  and  pepper  to  taste;  one  pint  of  oysters  drained 
from  their  liquor,  a  pint  of  chopped  celery;  butter  the  size  of  a 
teacup. 

—Mrs.  J.  E.  Nash. 

OYSTER   DRESSING  FOR  TURKEY 

Take  a  loaf  of  stale  bread,  cut  ofif  crust,  and  soften  by  plac- 
ing in  a  pan,  pouring  on  boiling  water,  draining  off  imme- 
diately, and  covering  closely ;  crumble  the  bread  fine,  add  half 
pound  of  melted  butter,  or,  if  it  be  very  rich,  add  a  teaspoon- 
ful each  of  salt  and  pepper,  or  enough  to  season  rather  highly; 
drain  off  liquor  from  a  quart  of  oysters,  bring  to  a  boil,  skim, 
and  pour  over  the  bread  crumbs,  adding  the  soaked  crusts 
and  one  or  two  eggs.  Mix  all  thoroughly,  and  if  dry  moisten 
with  a  little  sweet  milk,  lastly  adding  the  oysters,  being  care- 
ful not  to  break  them,  or  first  put  in  a  spoonful  of  dressing, 
then  three  or  four  oysters,  and  so  on  until  the  turkey  is  filled. 

— Selected. 


Sell    BECAUSE    Can 
Conscientiously  Recommend 

J.  mm  k  m 

Well-known 

TEAS^ 

COFFEES 


We  know  them  to  be  the  purest    j|^^_'oyfi£'e  ^,^ 
and  best  obtainable  in  any  market 
in  the  world  and  that  each  brand 
is  always  uniform  in  quality,  in 
aroma,    in  flavor. 

We  have  all  their  leading  brands 
in  open   stock;    also  their  famous  blends  in  sealed 
packages. 

GEO.  H.  BROWN.        W.  L.  HARNED. 


VEGETABLES 

Nearly  all  vegetables  require  to  be  put  on  to  cook  in  boiling 
water.  Green  peas,  asparagus,  string-beans,  and  those  that 
should  retain  their  fresh  color  should  be  kept  uncovered  while 
cooking.  The  abuses  in  the  cooking  of  vegetables  are  as  great 
as  in  the  cooking  of  meats.  Put  cabbage,  cauliflower,  and 
spinach  in  cold  salt  water  for  an  hour  before  cooking.  This 
takes  out  all  worms  or  vermin. 

TIME  FOR  COOKING  VEGETABLES 

(Summer  j 
Green  dandelions,  one  and  one-half  hours;  spinach,  one  hour; 
string  beans,  two  hours;  green  peas,  one-half  hour;  beets,  one 
hour;  turnips,  one  hour;  squash,  one  hour;  potatoes,  one-third 
of  an  hour;  corn,  one-third  of  an  hour;  asparagus,  one-third 
of  an  hour.     This  applies  to  young  and  fresh  vegetables. 

(Winter.) 
Squash,  one  hour;  potatoes  (boiled)  one-half  hour;  potatoes 
(baked)  one  hour;  sweet  potatoes  (boiled)  three-fourths  of  an 
hour;  sweet  potatoes  (baked)  one  hour;  turnips,  two  hours; 
beets,  three  and  one-half  hours;  parsnips,  one  hour;  carrots, 
one  and  one-half  hours;  cabbage,  three  hours. 

BOILED  ASPARAGUS 

Roll  in  wet  cloth  as  soon  as  it  is  brought  to  the  house,  to 
keep  it  crisp.  Scrape  the  coarse  fiber  from  the  stalk,  and  cut 
to  even  lengths.  Boil  in  salted  water  gently  for  three-quarters 
of  an  hour.  Dressing — one  tablespoonful  of  butter  melted; 
add  one  even  tablespoonful  of  flour,  stir  till  smooth,  and  add 

65 


66  WOODBRIDGE    COOK   BOOK 

slowly  a  cup  or  more  of  the  water  the  asparagus  was  boiled  in 
to  make  a  smooth  drawn  butter.  A  tablespoonful  of  cream  is 
an  addition.  Dip  toast  also  in  the  water,  and  serve  under  the 
asparagus. 

— Mrs.  Helen  B.  Ames. 

ASPARAGUS  WITH  BUTTER  SAUCE. 

Four  eggs,  butter,  half  cup;  water,  half  cup;  lemon  juice, 
two  tablespoonfuls;  salt  to  taste,  red  pepper  to  taste.  To  pre- 
pare: Put  beaten  yolks  of  eggs  with  water,  lemon  juice;  salt, 
pepper  in  double  boiler  until  the  mixture  thickens;  add 
butter  cut  in  small  pieces  one  at  a  time;  when  it  boils  and  is 
smooth  it  is  done.     Serve  with  other  boiled  vegetables. 

— M.  E.  Perry. 

BAKED  BEANS 

Soak  a  pint  of  small  white  beans  over  night.  In  the 
morning  pour  ofif  all  the  water,  pour  on  a  pint  of  cold  water, 
and  set  on  the  back  of  the  range  to  simmer  slowly  for  three- 
quarters  of  an  hour.  Place  the  beans  in  a  bean-pot  with  half 
a  pound  of  scored  salt  pork  in  the  middle,  half  a  teaspoonful 
of  dry  mustard,  salt,  white  pepper,  and  two  tablespoonfuls  of 
molasses.  Add  water  from  time  to  time,  as  it  grows  dry,  and 
bake  twelve  hours. 

— Editors. 

CAULIFLOWER  AND  CHEESE 

Prepare  and  cook  your  cauliflower  the  same  as  for  creamed 
cauliflower;  make  a  sauce  of  one  tablespoonful  of  butter, 
melted;  stir  into  this  one  tablespoonful  of  flour,  then  add  one 
cup  of  milk  and  one-half  teaspoonful  of  salt;  when  boiling  stir 
in  one-half  cup  grated  cheese;  put  your  boiled  cauliflower  in  a 
baking-dish,  pour  this  sauce  over  it  with  a  sprinkling  of  cheese 
on  top,  and  brown  in  a  hot  oven. 

— Selected. 


WOODBRIDGE    COOK    BOOK  ^7 

CREAMED  CAULIFLOWER 

Break  up  your  head  of  cauliflower  in  small  pieces;  wash 
well,  and  let  stand  in  cold  water;  put  in  a  kettle  of  boiling  water 
with  a  teaspoonful  of  salt,  and  boil  from  twenty-five  to  thirty 
minutes;  drain,  put  in  a  vegetable  dish,  and  pour  over  the 
following  sauce :  melt  one-half  tablespoonf ul  butter,  stir  in  this 
one-half  tablespoonful  of  flour,  when  smooth  add  one-half  cup 
milk  and  one-fourth  teaspoonful  of  salt;  stir  until  it  boils;  pour 
over  the  cauliflower,  and  serve  at  once.  To  whiten  cauliflower, 
soak  in  salt  water  one  hour  before  cooking. 

— Editors. 

CABBAGE,  VERY  DELICIOUS 

Boil  a  head  of  cabbage  in  three  waters,  salting  the  last  water, 
drain  it,  and  chop  very  fine.  Make  a  sauce  of  flour,  milk,  and 
butter  such  as  for  cauliflower,  mix  with  the  cabbage,  put  in  a 
baking-dish,  ^rate  cheese  over  it,  and  bake  half  an  hour. 

— Mrs.  L.  H.  Brown. 

CREAM  COLD  SLAW 

Take  one-half  cup  cream,  make  very  sweet,  then  take  an- 
other half  cup  cream,  mix  with  vinegar,  pepper,  and  salt  to 
taste;  beat  to  a  froth,  and  then  pour  on  cabbage  with  sweet 
cream. 

— Mabel  Freeman. 

HOT  SLAW 

Take  a  nice,  small,  white  head  of  cabbage,  cut  fine  on  slaw 
cutter;  put  piece  of  butter  size  of  walnut  in  agate  pot,  and  one- 
half  teacup  of  water;  add  cabbage,  and  let  simmer  on  back 
of  stove  one  hour.  Take  one-half  teacup  of  vinegar,  if  very 
strong  add  a  little  water,  one  teaspoonful  sugar,  one  ^%^\ 
pepper  and  salt  to  taste.     Beat  ^z%\  add  vinegar,  sugar,  pep- 


WOODBRIDGE    COOK    BOOK  69 

per,  and  salt;  bring  the  cabbage  forward  on  stove;  stir  in  the 
mixture,  being  careful  not  to  let  it  curdle.     Serve  at  once. 

—Mrs.  Etter. 


BOILED  GREEN  CORN 

This  should  be  cooked  the  same  day  it  is  gathered;  it  loses 
its  sweetness  in  a  few  hours.  Strip  off  the  husks,  pick  out  all 
the  silk,  and  place  in  cold  water  over  a  quick  fire.  When  the 
water  boils  the  corn  is  ready  for  the  table.  Serve  on  an  open 
dish  covered  with  a  napkin. 

— S.  M.  Brewster. 

CORN  OYSTERS  NO.  i 

One  pint  of  raw  corn  grated  from  the  ear,  one  small  tea- 
cup of  flour,  from  one-half  to  two-thirds  of  a  cup  of  milk,  ac- 
cording to  the  juice  in  the  corn.  Let  the  mixture  be  soft 
enough  to  drop  from  the  spoon,  and  fry  in  hot  fat. 

— Mrs.  Charles  Taylor  Pierce. 

CORN  OYSTERS  NO.  2 

Chop  one  pint  canned  corn  very  fine;  add  the  well-beaten 
yolks  of  two  eggs,  two  generous  tablespoonfuls  sifted  flour,  a 
pinch  of  pepper,  one-half  teaspoonful  of  salt,  and,  last,  the 
beaten  whites;  drop  by  spoonfuls  in  boiling  fat. 

— ^J.  E.  Brown. 

CORN  PUDDING 

One  dozen  ears  of  corn,  grated;  four  eggs,  one  pint  of  milk, 
one  salt-spoon  of  salt.  Beat  yolks  and  whites  separate.  Add 
yolks  to  corn,  and  mix  thoroughly ;  add  salt  and  milk ;  stir  in 
carefully  whites  of  eggs.  Butter  a  pudding-dish,  pour  in  the 
mixture,  and  bake  slowly  one  hour.     Eat  immediately. 

— Mrs.  J.  B.  Edgar. 


70  WOODBRIDGE    COOK    BOOK 

CORN  CAKES 

One  dozen  ears  of  corn,  nine  soda  crackers,  one  and  a  half 
cups  of  milk,  one  teaspoonful  of  salt,  one  teaspoonful  of  sugar. 

—Mrs.  E.  C.  R. 

GREEN  CORN  FRITTERS 

Half  a  dozen  ears  of  corn,  two  eggs,  one  tablespoonful  of 
flour,  one-half  teaspoonful  of  salt  (scant).  Cut  corn  from  cob; 
add  eggs,  flour,  and  salt;  fry  in  hot  butter,  or  butter  and 
lard. 

—Mrs.  Etter. 

GREEN  CORN  OMELET 

Twelve  ears  of  green  corn,  four  eggs,  three  tablespoonfuls  of 
flour,  pinch  of  salt;  mix  this  all  well  together,  and  drop  table- 
spoonful  in  very  hot  lard;  fry  slowly  to  golden  brown. 

—Mrs.  Etter. 

CUCUMBERS 

Cucumbers  should  be  placed  in  ice  water  some  time  before 
using;  then  pare  them,  being  careful  to  cut  away  all  the  green. 
Cut  in  thin  slices,  and  sprinkle  with  salt.  When  ready  to 
serve  drain  oflf  the  water,  and  put  on  bits  of  ice,  and  season 
with  pepper  and  vinegar. 

— M.  Brewster. 

MACARONI 

Take  the  quantity  of  macaroni  you  wish  to  use  and  soak  in 
warm  water  about  three-quarters  of  an  hour,  then  pour  off  the 
water  and  add  milk  enough  to  cover  the  macaroni.  Boil  about 
ten  minutes.  Place  the  macaroni  in  a  dish,  one  layer  at  a 
time,  covering  each  one  with  butter,  grated  cheese,  and  a  little 
salt.     When  the  dish  is  filled,  add  a  little  more  milk — enough 


WOODBRIDGE    COOK    BOOK  71 

to  prevent  it  from  drying — and  place  in  the  oven  ten  or  fifteen 
minutes,  or  until  the  macaroni  is  well  browned. 

—Mrs.  S.  B.  Hinsdale. 

MACARONI  WITH  CHEESE 

One-quarter  pound  or  twelve  sticks  macaroni  broken  into 
one-inch  lengths,  and  cooked  in  three  pints  boiling  salted  water 
twenty  minutes.  Turn  into  a  colander,  and  pour  over  it  cold 
water;  drain.  Make  a  sauce  of  one  tablespoonful  each  of  but- 
ter and  flour,  and  one  and  one-half  cups  hot  milk;  salt.  Put 
a  layer  of  grated  cheese  in  bottom  of  bake  dish,  then  a  layer 
of  macaroni,  and  one  of  sauce;  then  cheese,  macaroni  and 
sauce,  and  cover  the  top  with  fine  bread  crumbs,  with  bits  of 
butter  dotted  over,  and  a  little  grated  cheese.  Bake  until 
brown. 

—Mrs.  W.  L.  Harned. 

STEWED  MUSHROOMS— FRESH 

Let  them  lie  in  salt  and  water  one  hour,  then  cover  with 
fresh  water,  and  stew  until  tender.  Season  with  butter,  salt, 
and  pepper;  cream  if  you  wish. 

— M.  E.  Perry. 

MUSHROOMS  COOKED  UNDER  GLASS 

Saute  one-fourth  pound  of  peeled  mushroom  caps  in  a  table- 
spoonful  of  butter;  season  with  one-fourth  a  teaspoonful  of 
salt,  and  a  dash  of  pepper.  Add  half  a  cup  of  thin  cream; 
cover,  and  let  simmer  until  the  cream  is  somewhat  reduced. 
Then  arrange  on  a  round  of  bread  in  the  dish,  and  pour  the 
liquid  over  them.  Cover  with  the  glass  made  for  the  purpose, 
and  bake  about  twenty  minutes  in  a  slow  oven.  An  agate 
dish  and  large  jelly  glass  may  be  used,  provided  the  special 
dish  with  glass  be  not  at  hand.  Send  the  mushrooms  to  the 
table  covered  with  the  glass. 

—Bertha  M.  Campbell 


H.  CUTTER.  S.  B.  BREWSTER,  Manager 

Cutter    &    Brewster, 

"Wholesale  and  Retail  Dealers  in 

Flour,  Meal,  Feed,   Bran,  and  Grain,  Baled 

Hay,  Straw,  Peat  Moss,  and  Shavings, 

MAIN  STREET, 

PhSiX  WOODBRIDGE,  N.  J. 


CATERIKC  DELICACIES 

MISS  SUSIE   FREEMAN, 

Rahway  Avenue,  Woodbridge, 

CATERER. 


Sponge  Cakes,  Finger  Rolls,  etc.,  to  order. 
Shortest  Notice. 


^y'triryfo    PERTH    AMBOY 

stop  at 

GREENBADM'S  DEPARTMENT  STORE, 

On  the  left-hand  side  of  STATE  STREET 
(400  State  Street). 


Dry  .         Fancy        ^         Best  of 

Goods.  Goods.  Everything. 


WOODBRIDGE    COOK    BOOK  73 

TO   KEEP  LETTUCE  FRESH 

Clean  and  wash  as  soon  as  brought  to  the  house.  Have 
bags  made  of  cheese  cloth  to  keep  it  in;  wet  the  bag,  and  in 
this  place  the  lettuce  leaves,  shaking  off  some  of  the  water. 
Put  on  ice  in  summer,  and  in  cold  place  in  winter.  Will  keep 
two  days  or  three  and  be  crisp  and  fresh.  Celery  also  should 
be  treated  this  way  to  preserve  it. 

— Helen  B.  Ames. 


ESCALOPED  SWEET  POTATOES 

Boil  a  quantity  of  sweet  potatoes.  Have  ready  a  well- 
buttered  baking-dish,  and  when  the  potatoes  are  cold,  slice  and 
put  a  layer  in  bottom  of  dish;  add  a  tablespoonful  of  sugar, 
salt,  and  pepper,  and  plenty  of  butter;  then  another  layer 
of  potatoes,  with  sugar,  pepper,  salt,  and  butter,  as  before. 
Proceed. in  this  way  until  your  dish  is  full.  Pour  over  the 
whole  enough  milk,  so  that  when  you  tip  the  dish  you  can  see 
it.     Bake  in  hot  oven  from  an  hour  and  a  half  to  two  hours. 

—Mrs.  S.  B.  Hinsdale. 


POTATOES  A  LA  CLYDE 

Bake  as  many  potatoes  as  are  required.  Select  long  po- 
tatoes; after  baking  the  potatoes  split  them  lengthwise  with 
a  »harp  knife,  and  remove  the  pulps  from  the  rinds  carefully 
with  a  spoon.  Keep  the  rinds  whole.  Press  the  pulp  through 
a  colander,  then  whip  through  it  some  melted  butter  and 
cream ;  a  flavoring  of  chopped  chives  and  parsley ;  season  with 
salt  and  pepper.  Return  this  pulp  to  the  potato  shells.  Make 
it  up  in  mound  shape;  grate  Parmesan  cheese  over  the  top  of 
each  mound,  then  stand  them  in  a  hot  oven  till  quite  brown. 
Serve  piping  hot  with  beefsteak  or  chops. 

— Selected, 


74  WOODBRIDGE    COOK    BOOK 

POTATO  CROQUETTES 

Two  cups  cold  mashed  potatoes  free  from  lumps,  two  eggs 
beaten  to  a  froth,  one  tablespoonful  melted  butter;  salt  and 
pepper  to  taste;  form  into  croquettes;  roll  in  beaten  tgg  and 
cracker  crumbs,  and  fry  in  hot  lard. 

—Mrs.  W.  A.  Osborn. 

POTATO  CROQUETTES 

Five  good-sized  potatoes  boiled  mealy.  Pour  over  potatoes 
while  mashing  one-half  cup  of  scalding  milk.  Add  one  tea- 
spoon of  butter,  a  little  nutmeg,  pepper  and  salt.  When  cold 
form  in  shape ;  dip  in  Qgg  and  cracker  crumb ;  fry  in  hot  deep 
lard. 

— Mrs.  M.  D.  Valentine. 

POTATO  FINGER  PUFFS 

Four  potatoes  pared  and  boiled  until  soft;  mash  with  a 
little  milk  and  butter,  and  put  aside  to  cool;  when  cold  add 
one  egg,  and  beat  five  minutes  with  a  silver  fork.  With 
floured  hand  mold  into  finger  puffs,  and  fry  to  a  light  brown 
in  beef  drippings.     Serve  in  hot  side-dishes. 

— Mrs.   Oscar   Miller. 

POTATOES  AU  GRATIN 

Chop  rather  fine  cold-boiled  potatoes.  Have  ready  a  small 
earthen  baking-dish,  put  in  the  bottom  of  this  dish  a  layer 
of  the  potatoes ;  put  over  them  a  dash  of  white  pepper,  a  little 
salt,  and  small  bits  of  butter;  grate  over  all  a  small  quantity  of 
cheese ;  now  add  another  layer  of  potatoes,  salt,  pepper,  butter, 
and  cheese  as  before,  and  proceed  until  the  dish  is  full.  Pour 
milk  into  the  dish  until  when  you  tip  it  you  can  see  it.  Bake 
in  slow  oven  about  one  and  one-half  hours.  The  milk  should 
all  disappear  and  the  potatoes  should  be  a  nice  brown.     Boiled 

rice  is  very  nice  cooked  in  the  same  way. 

— E.  G.  H. 


WOODBRIDGE    COOK   BOOK  75 

STUFFED  POTATOES 

Take  fair,  large  potatoes,  bake  until  soft,  cut  a  round  slice 
off  the  top  of  each ;  scrape  out  the  inside  carefully,  so  as  not  to 
break  the  skin,  and  set  aside  the  empty  skins  with  their  covers. 
Mash  the  inside  very  smoothly,  working  into  while  hot  some 
butter  and  cream,  about  half  a  teaspoonful  of  each  for  every 
potato.  Season  and  work  soft  with  milk;  put  into  a  sauce- 
pan to  heat.  When  hot  fill  the  skins  with  mixture,  replacing 
the  tops.  Return  to  oven  three  minutes;  arrange  on  a  napkin 
in  deep  dish  with  caps  uppermost;  cover  with  folds  of  napkin, 
and  eat  hot. 

— Mrs.  Oscar  Miller. 

LYONNAISE  POTATOES 

Two  cupfuls  of  cooked  chopped  potatoes,  one  even  table- 
spoonful  of  finely  chopped  onion,  two  tablespoonfuls  of  butter, 
one  tablespoonful  chopped  parsley;  salt  and  pepper  to  taste. 
Melt  the  butter,  add  the  onion,  and  fry  until  a  nice  brown;  add 
the  seasoned  potatoes,  and  stir  until  they  have  absorbed  all  the 
butter.    Add  the  parsley,  and  serve  at  once. 

— Aceola  Cook  Book. 

ESCALOPED  POTATOES 

Butter  a  baking-dish,  pare  potatoes,  and  slice  them;  put  in 
dish  a  layer  of  potatoes,  and  sprinkle  with  salt,  pepper,  a  little 
butter,  and  then  another  layer  of  potatoes,  etc.,  until  the  dish 
is  nearly  full ;  then  fill  with  milk  or  cream.  Bake  one  and  one- 
half  hours. 

— Aceola  Cook  Book. 

BOILED  PARSNIPS 

If  young,  scrape  before  cooking;  if  old,  pare  carefully,  and 
if  large,  split.  Put  into  boiling  water,  salted,  and  boil  if  small 
and  tender  from  half  to  three-quarters  of  an  hour;  if  full 


WOODBRIDGE    COOK   BOOK  77 

grown,  more  than  an  hour.  When  tender  drain  and  slice 
lengthwise,  buttering  well  when  they  are  dished.  For  frying 
after  boiling  cut  in  thick  slices;  dredge  with  flour,  and  fry 
brown  on  both  sides  in  hot  butter. 

— M.  E.  Perry. 

RICE    CROQUETTES 

Half  a  coffee  cup  of  rice,  one  teaspoonful  of  salt,  one  quart 
cold  water;  cook  rice  until  tender,  and  set  aside  to  cool; 
when  cold  add  the  grated  rind  of  half  a  lemon,  form  into  cro- 
quettes, dip  in  well-beaten  egg,  then  bread  crumbs;  fry  in  but- 
ter until  golden  brown. 

—Mrs.  Etter. 

BAKED  SQUASH 

Boil  and  mash  fresh  squash;  stir  in  two  teaspoonfuls  of 
butter  and  an  egg  well  beaten,  a  quarter  of  a  cup  full  of  milk; 
salt  and  pepper  to  taste.  Fill  a  buttered  pudding-dish  with 
this;  strew  fine  buttered  bread  crumbs  over  the  top,  and  bake 
to  a  nice  brown.  This  is  a  very  delicate  way  to  prepare 
squash, 

— Mrs.  L.  H.  Brown. 

BAKED  TOMATOES 
Remove  the  tops  of  fresh  tomatoes,  also  a  little  of  the  in- 
side; prepare  buttered  crumbs;  season  with  salt,  pepper,  and 
powdered  sage.  Onion  juice  or  other  seasoning  may  be  used 
in  place  of  the  sage.  Fill  the  cavities,  and  cover  the  top  with 
crumbs.     Bake  in  a  hot  oven  until  the  crumbs  are  a  delicate 

brown. 

— M.  Brewster. 

FRIED  TOMATOES 

Wash  and  cut  into  halves  six  nice  smooth  tomatoes;  place 
in  a  granite  baking-pan  with   the  skin  side  down.     Cut  a 


;8  WOODBRIDGE    COOK   BOOK 

quarter  pound  of  butter  in  small  pieces,  and  place  over  the 
tomatoes ;  dust  with  salt  and  pepper,  and  stand  over  a  moderate 
fire  to  fry  slowly.  When  the  tomatoes  are  tender  take  them 
up  carefully  with  a  cake  turner,  and  slide  on  a  heated  dish. 
Draw  the  baking-pan  over  a  quick  fire ;  stir  until  the  butter  is 
a  nice  brown;  then  add  two  tablespoonfuls  of  flour;  mix  until 
smooth;  add  a  pint  of  milk  or  cream;  stir  continually  until  it 
boils;  season  with  salt  and  pepper  to  taste;  pour  over  the 
tomatoeSj  and  serve. 

— Miss  Georgia  Brokaw. 

ESCALOPED  TOMATOES. 

One  pint  of  fresh  or  canned  tomatoes,  one  generous  pint  of 
bread  crumbs,  one  tablespoonful  of  sugar,  one  scant  table- 
spoonful  of  salt,  one-fourth  teaspoonful  of  pepper.  Put  a 
layer  of  the  tomatoes  in  a  baking-dish ;  dredge  with  salt  or  pep- 
per, and  dot  butter  here  and  there.  Now  put  in  a  layer  of 
crumbs,  continue  this  until  all  the  ingredients  are  used,  hav- 
ing crumbs  and  butter  for  the  last  layer.  If  fresh  tomatoes 
have  been  used  bake  one  hour,  but  if  canned  bake  half  hour. 

— Miss  Georgia  Brokaw. 


SALADS  AND  SALAD  DRESSINGS 

"  To  make  a  perfect  salad  there  should  be  a  spendthrift  for  oil,  a 
miser  for  vinegar,  a  wise  man  for  salt,  and  a  madcap  to  stir  the  ingre- 
dients up  and  mix  them  well  together."— Spanish  Proverb. 


CHEESE  SALAD 

Mash  one  Neufchatel  cheese  and  moisten  with  milk;  form 
into  balls  size  of  robins'  eggs,  sprinkle  with  finely  chopped 
parsley,  arrange  in  lettuce  leaves,  and  garnish  with  olives  or 
radishes,  and  serve  with  French  dressing. 

— Mrs.  L.  H.  Brown. 


EGG  SALAD 

Six  eggs  boiled  hard.  Take  the  whites  off  without  break- 
ing the  yolks.  Chop  the  whites;  chop  about  twice  as  much 
celery  as  you  have  egg;  mix  together,  and  season  with  salt  and 
pepper  to  taste.  Place  about  two  tablespoonfuls  of  this  on 
the  center  of  lettuce  leaves  in  a  pyramid,  and  crown  with  the 
yolk.     Put  over  this  a  tablespoonful  of  mayonnaise. 

— Georgia  Brokaw. 


FRUIT  SALAD 

Serve  on  lettuce  leaves  with  French  dressing,  sliced  oranges, 
bananas,  Malaga  grapes,  and  English  walnuts. 

— S.  M.  Brewster, 

79 


ARTERET  TLECTRIC 


r ARTERET  £ 


LSC 


OMPANY 


T    T/^^TT'T'Q    ^^^  ^s  good    as 
L/1  vJ^n  1  O    you  make  them. 


We  make  ours  the  BEST, 
GIVE  the  VOLTAGE 

we  agree  to, 

and  are  ALWAYS  READY 

in  case  of  emergency. 


We  make  them  BURN 


Let  us  LIGHT  YOUR 

HOUSE   and   you    can 
depend  upon  the  service. 


WOODBRIDGE    COOK    BOOK  8i 

POTATO  SALAD 

Six  potatoes,  two  onions,  three  eggs  boiled  hard.  Slice 
potatoes,  onions,  and  whites  of  eggs  together.  Rub  the  yolks 
to  a  cream ;  add  one  half  pint  of  cream ;  salt,  pepper,  and  vine- 
gar to  taste. 

— Mrs.  John  Lockwood. 

SWEET-BREAD  SALAD 

Boil  the  sweet  breads  in  salted  water  until  tender;  when  cold 
pick  in  small  pieces,  and  serve  with  lettuce  and  mayonnaise 
dressing. 

— Mrs.  Georgiana  Crater. 

TOMATO  SALAD 

Select  nice,  smooth  round  tomatoes,  peel  and  remove  a 
portion  of  the  pulp.  In  the  opening  in  the  tomato  pour 
chopped  celery  and  cabbage,  seasoned  with  salt  and  pepper, 
celery,  and  mustard  seeds.  Allow  one-third  celery  to  two- 
thirds  cabbage.  Serve  ice-cold  on  lettuce  leaves  with  a  table- 
spoonful  of  mayonnaise  on  each  tomato. 

— Mrs.  M.  J.  Demarest. 

WALDORF  SALAD 

Mix  equal  quantities  of  fine-cut  apple  and  celery,  and 
moisten  with  mayonnaise  dressing.  You  want  tart  apples. 
When  you  pare  any  fruit,  use  a  silver  knife.  As  you  pare  the 
apples  for  this  salad,  put  them  into  cold  water  with  a  little 
bit  of  lemon  juice;  the  sour  water  prevents  them  from  turning 
dark,  and  keeps  them  white.  Have  your  celery  cut  in  cubes 
the  same  size  as  the  apples.  If  you  wish,  add  English  walnuts 
to  this  salad.  Garnish  with  curled  celery.  An  attractive  way 
for  serving  Waldorf  salad  is  to  remove  the  tops  from  perfect 


82  WOODBRIDGE    COOK    BOOK 

apples,  red,  or  green,  scoop  out  the  fruit,  leaving  enough  to 
keep  the  skins  shapely.  Fill  the  shells  with  the  salad,  replace 
the  tops,  and  serve  on  lettuce  leaves. 

— Editors. 

CHICKEN  SALAD 

Boil  fov^ls  well  done  and  remove  the  skin;  cut  white  and 
dark  meat  in  small  squares.  Two  stalks  of  celery  and  two 
hard-boiled  eggs,  chopped  fine,  and  mix  thoroughlv  with  the 
meat.     Season  to  taste,  and  add  mayonnaise  dressing. 

— ^James  Ash. 

CABBAGE  DRESSING  NO.  i 

Half  cup  of  vinegar,  one  teaspoonful  of  salt,  one-half  tea- 
spoonful  of  pepper,  one  teaspoonful  sugar,  one-half  cup  cream ; 
beat  all  together;  pour  cold  over  cabbage. 

—Mrs.  W.  H.  Demarest. 

CABBAGE  DRESSING  NO.  2 

One-half  cup  of  vinegar,  one-half  teaspoonful  of  salt,  one- 
half  teaspoonful  of  pepper,  one  tablespoonful  of  sugar;  let  this 
come  to  a  boil ;  one  tablespoonful  of  butter,  one  teaspoonful  of 
flour;  cream  together,  and  boil  five  minutes.     Add  one  egg 

beaten  light. 

— Mrs.  Margaretta  Brewster. 

SALAD  DRESSING— FRENCH 

Two  tablespoonfuls  of  oil,  one  tablespoonful  of  vinegar,  one- 
half  teaspoonful  of  salt,  one-half  teaspoonful  of  pepper.  Mix 
all  well  together. 

SALAD  DRESSING  NO.  i 

One  egg  well  beaten,  one  teaspoonful  of  mustard,  one  tea- 
spoonful gf  salt,  one  teaspoonful  of  sugar,  one-fourth  tea- 


WOODBRIDGE    COOK   BOOK  83 

spoonful  black  pepper,  two-thirds  of  a  cup  of  vinegar.     Mix 
together,  and  boil  until  it  thickens,  being  careful  not  to  scorch. 

— Mrs.  M.  Irving  Demarest. 


SALAD  DRESSING  NO.  2 

One-half  cup  of  vinegar,  one  egg,  one-half  teaspoonful  of 
mixed  mustard,  one  teaspoonful  of  sugar,  a  little  salt.  Mix 
well ;  put  on  the  stove,  and  heat  until  it  thickens,  stirring  all  the 
time. 

—Mrs.  Oscar  H.  Miller. 


SALAD  DRESSING  NO.  3 

One  pint  of  vinegar,  two  tablespoonfuls  of  butter,  one  table- 
spoonful  of  salt,  two  tablespoonfuls  of  sugar.  Put  into  farina 
boiler,  and  melt  all  together.  Reserve  a  little  of  the  vinegar, 
and  mix  with  two  teaspoonfuls  of  mustard,  one-fourth  tea- 
spoonful of  Cayenne  pepper,  five  eggs,  well  beaten.  When  the 
first  mixture  has  cooled  some,  stir  it  into  cold  vinegar,  mus- 
tard, and  pepper,  then  into  the  eggs.  Return  to  farina  boiler, 
and  cook  until  it  thickens.  Before  serving  them  with  cream,  if 
vinegar  is  very  sour,  dilute  it  with  water. 

— Mrs.  Jessie  F.  Donald. 

SALAD  CREAM 

One  heaping  tablespoonful  of  mustard,  one  teaspoonful  of 
salt,  one  tablespoonful  of  sugar;  scald  with  hot  water  enough 
to  mix.  Add  butter  size  of  an  egg.  Add  one-half  cup  of 
milk  and  two-thirds  of  a  cup  of  vinegar  and  three  well-beaten 
eggs  Put  over  the  fire  in  double  boiler,  and  cook  to  smooth, 
creamy  consistency.  Will  keep  some  time  bottled  in  a  cool 
place. 

— Mrs.  E.  H.  Boynton. 


WOODBRIDGE    COOK    BOOK  85 

MAYONNAISE  DRESSING 

Chill  thoroughly  eggs,  oil,  plate,  and  fork.  Put  the  yolks 
of  two  eggs  in  a  soup  plate,  add  one-half  teaspoonful  of  salt, 
and  stir  with  a  silver  fork  until  yolks  are  well  mixed;  add  oil 
drop  by  drop  at  first;  add  a  drop  of  vinegar  as  needed;  that  is, 
when  the  dressing  grows  oily.  As  it  grows  thicker,  oil  may  be 
added  more  quickly;  add  only  acid  enough  to  keep  the  oil  and 
other  ingredients  from  separating.  Two  eggs  will  take  a 
half  pint  of  oil.  The  dressing  should  be  smooth  and  thick 
when  finished.     Season  with  red  pepper  and  lemon  juice. 

— Mrs.  D.  S.  Voorhees. 

MAYONNAISE  DRESSING  FOR  CHICKEN  OR  CAB- 
BAGE SALAD 

Two  eggs,  raw,  well  beaten;  one  tablespoonful  of  corn 
starch,  three  tablespoonfuls  of  sugar,  one  teaspoonful  of  salt, 
one  saltspoonful  of  red  pepper,  two  teaspoonfuls  of  mustard, 
one  cup  of  vinegar.  Dissolve  corn  starch,  mustard,  red  pep- 
per, salt,  and  sugar  together  with  a  little  cold  water.  Put 
vinegar  on  fire,  and  when  hot  pour  over  the  eggs,  then  add  the 
other  mixture,  and  return  to  the  fire,  and  stir  constantly  until 
the  consistency  of  cream.  Add  two  tablespoonfuls  of  butter 
at  the  very  last. 

— Mrs.  E.  Franklin. 


BREAD,  ROLLS,  ETC. 

BREAD  NO.  I 

Four  medium-sized  potatoes,  boiled  in  two  quarts  of  water; 
rub  through  sieve.  When  cool  add  two  tablespoonfuls  of 
sugar,  one  of  salt,  and  piece  of  compressed  yeast;  cover,  and 
let  stand  over  night.  In  the  morning  knead,  and  let  stand 
until  light.  Mold,  put  in  pans,  and  when  light,  or,  once 
again  its  size,  bak^.     This  will  make  four  medium-sized  loaves. 

— Mrs.  D.  S.  Voorhees. 

BREAD  NO.  2 

One  tablespoonful  of  lard,  one  tablespoonful  of  butter  (large) 
one  handful  of  salt,  one  pint  of  milk,  one  pint  of  water,  or  one 
quart  of  milk,  one-half  of  a  compressed  yeast  cake,  two  quarts 
of  flour,  one  tablespoonful  of  sugar.  Boil  milk  and  water,  and 
allow  to  cool.  Rub  lard  and  butter  into  flour;  add  sugar  and 
salt;  dissolve  yeast  in  part  of  milk,  and  slowly  work  quart  of 
milk  and  water  into  the  flour;  set  over  night,  knead  thor- 
oughly, let  rise,  and  bake  one  hour.  This  makes  two  large 
loaves. 

—Mrs.  Etter. 

PUMPKIN  BREAD 

One  quart  of  stewed  pumpkin,  one  yeast  cake  dissolved  in 
a  pint  of  water,  one  cup  of  sugar,  lump  of  butter  size  of  a  wal- 
nut, two  teaspoonfuls  of  salt;  mix  together,  and  knead  the 
same  as  for  other  bread.  It  should  be  slightly  stififer  than 
white  bread.    When  it  is  light,  mold  out,  and  put  in  pans; 

86 


WOODBRIDGE    COOK    BOOK  87 

let  it  rise;  mold  the  second  time,  and  when  light,  bake  in  a 
moderate  oven  one  hour.  This  will  make  two  good-sized 
loaves. 

— Mrs.  A.  E.  Clarkson. 

OCEAN  GROVE  BREAD 

One  and  one-half  cups  of  flour,  one  teaspoonful  of  sugar, 
two  teaspoonfuls  of  salt,  butter  the  size  of  a  walnut.  Over  this 
pour  one  and  one-half  quarts  of  boiling  milk.  Beat  well. 
When  cold  put  in  one  cake  of  yeast;  let  stand  until  bed  time; 
then  add  three  and  one-half  quarts  of  flour.  Mold  in  the 
morning,  and  let  stand  until  light. 

— Mrs.  S.  M.  Brewster. 

MILK  BREAD 

Put  one  quart  milk  on  the  stove  to  boil;  while  the  milk  is 
beating,  put  one  pint  of  flour  in  your  bowl.  One  tablespoon 
lard,  sugar  and  salt.  When  your  milk  is  boiling  pour  it  on 
your  ingredients  and  stir  until  smooth ;  put  one-half  yeast  cake 
in  half-cup  warm  water;  after  the  mixture  is  cool  enough  pour 
in  your  yeast  and  knead  in  flour  until  it  will  not  stick  to  the 
fingers,  when  thrust  in  the  dough.  Be  careful  not  to  put  in  too 
much  flour. 

— Mother  Valentine. 

BROWN  BREAD 

Two  cups  of  corn  meal,  one  cup  of  rye  flour,  one-half  cup  of 
molasses,  three  cups  sour  milk,  one  tablespoonful  of  soda,  a 
pinch  of  salt.  Beat  thoroughly;  pour  in  well-greased  mold; 
steam  four  hours,  and  bake  twenty  minutes. 

— A.  E.  Hoagland. 

BOSTON  BROWN  BREAD 

One  cup  of  rye  flour,  one  and  one-half  cups  of  Indian  meal, 
half  a  cup  of  flour,  one  cup  of  molasses,  half  a  pint  (scant)  sour 


THE  EOCKAffAT  PAl  lllPROyEMEST  CO, 

(LIMITED) 
No.  192  Broadway  (Corbin  Building),  New  York. 

The  Ideal  Restricted  Property  for 

Summer  and  ^intct  Residence 

Guaranteed  by  the  Title  Guar- 
antee &  Trust  Co.  of  New  York 

BETWEEN  JAMAICA  BAY  AND  THE  ATLANTIC 


All  Modern  Improvements 

"Water^  Gas,  Electricity,  Perfect  Sewerage. 

Broad  Avenues.  A  Splendid  New  Pier. 

A  Mile  Board  Walk  on  the  Ocean. 

The  Artistic  *     *  The  Pompeiian 

Park  Inn.  •  Bathing  Pavilion. 

36  Minutes  Express  either  from  Long 
Island  City  Depot,  or  Brooklyn 
Bridge,  or  Flatbush  Avenue,  Brooklyn. 

Trolley  (15    minutes)    between   the   Park   and  Far 
Rockaway  ;   thence  to  Jamaica. 


(According  to  Location). 
10  Per  Cent,  off  for  All  Cash. 


TERMS   TO   SUIT   PURCHASER. 


Write  or  apply  to  N.  Y.  Main  Office  or  to  Real  Estate  Office  on 
Property  for  Maps  and  Pamphlets. 


WOODBRIDGE    COOK    BOOK  89 

milk,  one  teaspoonful  of  salt,  one  teaspoonful  of  soda,  two  tea- 
spoonfuls  of  shortening. 

— H.  B.  Ames. 

STEAMED  BROWN  BREAD 

In  two-thirds  of  a  cup  of  molasses  beat  up  one  tablespoonful 
of  shortening  (butter  or  lard).  Then  add  one  and  one-half 
cups  of  buttermilk  with  one  teaspoonful  of  soda,  a  little  salt, 
ont  cup  of  Indian  meal,  one  cup  of  graham  flour,  and  one  cup 
of  wheat  flour.  Beat  well,  and  steam  one  hour.  Then  place 
in  hot  oven  for  ten  or  fifteen  minutes  until  nice  and  brown. 
The  above  amount  makes  two  loaves. 

— Mrs.  John  H.  Love. 

CORN  BREAD  NO.  i 

One  and  one-half  cups  of  white  meal,  one  and  one-half  cups 
of  flour,  one-half  cup  of  butter,  one-half  cup  of  sugar,  one  pint 
of  milk,  two  teaspoonfuls  of  cream  of  tartar,  one  teaspoonful  of 
soda,  two  eggs,  a  little  salt. 

—Mrs.  H.  K.  Osborn. 

CORN  BREAD  NO.  2 

One  cup  of  corn  meal,  sifted;  one  cup  of  milk,  one  egg,  one- 
fourth  cup  of  sugar,  one  cup  of  flour,  one  tablespoonful  melted 
butter,  one-half  teaspoonful  of  salt,  two  teaspoonfuls  of  baking- 
powder;  beat  hard. 

— Mrs.  Ernest  H.  Boynton. 

CORN  BREAD  NO.  3 

One-half  pint  of  flour,  one  gill  of  corn  meal,  one-half  pint  of 
milk,  two  tablespoonfuls  of  sugar,  one  generous  tablespoonful 
of  butter,  one  and  one-half  teaspoonfuls  of  baking-powder,  one- 
third  teaspoonful  of  salt,  two  tablespoonfuls  of  boiling  water, 
one  egg.     Mix  all  the  dry  ingredients  together,  and  rub  them 


90  WOODBRIDGE    COOK    BOOK 

through  a  sieve.  Beat  the  egg  till  light,  and  add  milk  to  it; 
then  pour  this  mixture  on  the  dry  ingredients,  which  should 
be  beaten  well.  Now  add  the  butter,  first  melting  it  in  the  hot 
water.  Pour  batter  in  well  buttered  pan,  and  bake  for  half  an 
hour. 

—Mrs.  R.  E.  Morris. 

CORN  CAKE 

Two  cups  of  Indian  meal,  one-half  teaspoonful  of  salt,  two 
teaspoonfuls  baking-powder,  one  tablespoonful  of  sugar,  one 
tablespoonful  wheat  flour,  one  pint  of  milk,  one  egg.  Beat 
all  together,  and  bake  one-half  hour,  or  till  done. 

— Mrs.  Isaac  Inslee. 

CORN  GEMS 

Two  cups  of  corn  meal,  two  cups  of  flour,  two  cups  of 
sweet  milk,  two  eggs,  three  heaping  teaspoonfuls  of  baking- 
powder,  one-half  cup  of  butter,  one-half  cup  of  sugar.  Bake 
in  gem  pans. 

—Mrs.  W.  H.  Miller. 

BREAKFAST  CORN  CAKES 

One  cup  of  flour,  one  cup  of  corn  meal,  scant;  one-half  cup 
of  sugar,  one  tablespoonful  of  melted  butter,  two  cups  of  milk, 
two  eggs  beaten  thoroughly,  two  teaspoonfuls  of  baking- 
powder.     Bake  in  gem  pans. 

— Mrs.  Charles  Taylor  Pierce. 

BISCUIT 

One  pint  of  milk,  piece  of  butter  size  of  an  egg,  two  tea- 
spoonfuls of  cream  of  tartar,  two  teaspoonfuls  of;soda;  flour, 
salt;  mix  soft. 

—Mrs.  M.  G.  V. 


WOODBRIDGE    COOK    BOOK  91 

RAISED  BISCUIT  NO.  i 

One  quart  of  sweet  milk,  one  cup  of  butter  or  lard  and  but- 
ter, half  and  half;  a  little  sugar;  salt  to  taste;  one  compressed 
yeast;  make  quite  soft.  After  light  make  into  small  biscuits, 
and  raise  until  very  light,  then  bake  in  quick  oven. 

— Mrs.  J.  E.  Breckenridge. 

RAISED  BISCUIT  NO.  2 

One  pint  of  milk,  one  cup  of  lard,  one-half  cake  of  com- 
pressed yeast,  one  tablespoonful  of  sugar,  one-half  teaspoon- 
ful  of  salt;  flour  to  make  a  soft  dough;  let  rise  over  night;  in 
morning  make  into  balls;  let  them  rise,  and  bake  them  in 
quick  oven. 

— Mrs.  J.  Edgar  Brown. 

RAISED  BISCUIT  NO.  3 

One-half  cake  Magic  Yeast,  one-half  pint  milk,  one-half  cup 
of  water,  four  cups  of  flour,  one-half  cup  butter  and  lard, 
mixed,  one  egg,  one  teaspoonful  of  salt;  one  tablespoonful  of 
sugar.  Prepare  a  sponge  at  night  as  follows:  Heat  one-half 
pint  of  milk,  then  add  enough  sifted  flour  to  make  a  rather 
stifif  batter;  add  one-half  cake  of  yeast,  previously  soaked  in 
one-half  cup  lukewarm  water;  then  set  in  a  warm  place  to  rise. 
In  the  morning  mix  thoroughly  intp  the  dough  one-half  pint 
warm  milk,  also  the  butter  (mix  the  butter  and  the  lard  into 
the  milk  before  adding  to  the  dough).  Then  add  the  egg, 
sugar,  salt,  and  the  remainder  of  the  flour.  Let  rise,  and 
when  ready  to  make  into  biscuit,  set  to  rise  again  until  light; 
then  place  in  a  moderately  hot  oven,  and  bake  for  twenty 
minutes.    This  quantity  will  make  about  twenty-five  biscuits. 

—Mrs.  E.  Stelle. 

APPLE  PANCAKES 

Four  eggs,  one  quart  of  sweet  milk,  one  quart  of  chopped 
apples;  flour  enough  to  bake  on  griddle.    Sauce  for  apple 


WOODBRIDGE    COOK   BOOK  93 

pancakes,  one  pint  of  molasses,  one-fourth  teacupful  of  vinegar, 
lump  of  butter  size  of  a  walnut;  boil  well  together;  flavor  to 
taste. 

—Mrs.  C.  B. 


APPLE  FRITTERS 

One  cup  of  sweet  milk,  one  teaspoonful  of  sugar,  two  eggs, 
white  and  yolks  beaten  separately;  two  cups  of  flour,  one  tea- 
spoonful  of  baking-powder.  Chop  some  good,  tart  apples; 
mix  in  the  batter;  fry  in  hot  lard;  serve  with  maple  syrup. 

— Mrs.  J.  E.  Breckenbridge. 


BATTER  FOR  FRITTERS  OR  EGG  PLANT 

Two  eggs,  one-half  cup  of  milk,  a  little  salt;  flour  enough 
to  make  a  stiff  batter.  Beat  eggs,  add  milk,  and  salt,  then 
gradually  stir  in  the  flour,  being  careful  to  get  the  mixture 
smooth  and  free  from  lumps.  Cut  egg  plant,  or  apples,  very 
thin;  dip  in  batter,  and  fry  in  deep,  boiling  fat. 

—Mrs.  W.  H.  Jewett. 

CINNAMON  BUN 

One  cup  of  sweet  milk,  lukewarm;  one  cup  of  sugar,  one 
yeast  cake,  dissolved  in  one  cup  of  tepid  water;  one  scant  cup 
of  butter  and  lard  mixed;  three  eggs,  little  salt;  flour  suffi- 
cient to  roll.  Let  rise  over  night,  knead  down,  roll  out  about 
one  inch  thick,  spread  with  butter,  sprinkle  with  cinnamon, 
and  you  can  add  currants.  Make  in  roll,  cut  down  in  slices, 
and  put  in  pan;  when  light  bake.  To  make  the  candy  dress- 
ing seen  in  bakeries,  cover  the  bottom  of  the  pan  Hberally  with 
lard,  and  then  sprinkle  with  sugar;  it  is  best  not  to  let  this  pan 
set  on  the  bottom  of  the  oven,  so  the  dressing  will  not  burn. 

— s.  c.  c. 


94  WOODBRIDGE    COOK   BOOK 

CINNAMON  CAKE 

One  cup  mashed  potatoes;  one  cup  of  the  water  in  which 
they  were  boiled;  two  cups  sugar;  one  cup  butter  and  lard, 
mixed;  one  teaspoonful  salt;  a  cup  of  yeast;  one  tgg;  flour  to 
make  a  dough.  At  night  set  a  sponge  thus:  The  cup  of 
mashed  potatoes;  the  cup  of  potato  water;  one  of  sugar  and 
yeast  and  flour.  In  the  morning  add  the  other  cup  of  sugar, 
butter,  lard,  egg,  and  flour  to  make  dough.  When  perfectly 
light,  cut  slices  off  large  enough  to  cover  a  pie  plate.  They 
should  be  less  than  an  inch  thick.  Let  them  rise  until  very 
light;  then  wash  them  well  with  melted  butter,  and  sprinkle 
thickly  with  sugar,  cinnamon,  and  a  little  flour,  rubbed  to- 
gether. Bake  in  a  moderate  oven  about  twenty  minutes.  They 
are  delicious  hot  or  cold. 

— Mrs.  Harriet  E.  Williams. 

CORN-MEAL   GEMS 

One  pint  of  corn  meal;  one  pint  of  wheat  flour;  one-half 
teaspoon  salt;  six  tablespoonfuls  of  sugar;  butter  size  of  an 
egg;  one  pint  of  milk.     Bake  in  gem  tins. 

— Mrs.  J.  Edgar  Brown. 

COFFEE  CAKE 

One  cup  sugar;  one  cup  butter;  one  pint  milk;  four  eggs; 
one  yeast  cake;  two  quarts  of  flour;  enough  lukewarm  milk 
to  make  a  stiff  batter.  Let  it  rise;  then  stir  with  spoon,  and 
pour  into  well-greased  dripping-pans.  For  the  top:  A  lump  of 
butter,  size  of  an  egg,  melted;  then  add  confectioners'  sugar 
(little  lumps),  and  sprinkle  with  ground  cinnamon,  and  pour 
on  top.  When  it  rises  in  pans,  bake  in  moderate  oven  one- 
half  hour. 

—Mrs.  W.  B.  Krug. 


WOODBRIDGE    COOK    BOOK  95 

FAIRY-TOAST. 

Take  whites  of  three  eggs  and  whip  to  a  stiff  froth;  and 
then  add  one  wine-glass  of  currant  or  grape  jelly,  which  will 
make  it  a  pretty  shade  of  pink.  Then  take  one  dozen  indi- 
vidual square  sponge  cakes,  place  in  a  flat  glass  dish,  and  on 
top  of  each  heap  a  tablespoonful  of  the  above  mixture,  with 
a  drop  of  jelly  the  size  of  a  cherry,  on  top  of  each.  Make  a  soft 
custard  of  yolks  of  eggs;  flavor  with  drop  of  vanilla,  and  pour 
around  the  cakes,  when  you  will  have  a  simple  and  delicious 
little  dessert. 

—Mrs.  W.  B.  Krug. 

FRENCH  ROLLS 

Dissolve  one  cake  of  dry  yeast  in  one-half  pint  of  lukewarm 
water;  add  flour  to  make  a  sponge.  Set  in  warm  place  to  raise 
till  very  light.  Add  one-half  cup  butter;  one  pint  sweet  milk 
(previously  scalded) ;  two  eggs;  one  teaspoonful  salt;  two  table- 
spoonfuls  sugar.  Knead  in  flour  as  for  bread.  Set  in  warm 
place  to  raise.  When  light,  mold  rolls.  Raise  again  and 
bake. 

— Mrs.  N.  Johnson. 

GEMS 

One  pint  of  sweet  milk;  one  egg;  one-third  cup  butter; 
one  teaspoonful  of  soda;  two  teaspoonfuls  cream  of  tartar; 
three  cups  flour;  one  teaspoon  salt.     Bake  in  gem  tins. 

—J.  B.  Edgar. 

GERMAN   PUFFS 

One  cup  flour;  one  cup  milk;  one  tablespoonful  butter; 
four  eggs.  Put  milk  and  butter  on  the  stove,  when  to  the  boil- 
ing point,  add  flour  and  stir  constantly  until  thick;  then  let 
pool.     Add  ;yolks  of  eggs,  and  stir  till  smooth.     Beat  whites 


Rockaway    Park 

One  Mile  of  Beach  on  the  Atlantic 
and  Over  Half  Mile  on  Jamaica  Bay. 


ACCESS— Long  Island   City   to   Rockaway   Park   Station    (36 

minutes  express  train),  can  go  also  via  Bridge  or  Pier  13, 

near  foot  Wall  Street,  or  Flatbush  Avenue,  Brooklyn. 


Ideal  Summering,  Bathing, 
Boating  and  Fishing   ^    ^ 


Building   Lots   and   Sites 

..and.. 

Hew  Fine  Cottages  for  Sale. 


Title  Guaranteed  by  Title  Guarantee  and  Trust  Co., 

New  York. 


Highly  Improved  Restricted  Property. 


LOTS  ;g400  UPWARD. 

Sales  on   Easy  Terms,  lo   Per 
Cent.  Discount  for  Whole  Cash. 


For  Maps  and  Particulars  Address 

The  Rockaway  Park  Imp.  Co.,  Ltd., 

192  Broadway  and  11  John   Street,  Corbin 
Building,  Third  Floor. 

When  visiting  the  Park  apply  at  our  Real  Estate  Office,  near  Depot. 

^^Tunnels  and  bridges  and  electric  road  will  soon  bring  Rockaway  Park 
within  45  minutes  from  Harlem.    Now  is  the  time  to  buy  at  Rockaway  Park, 


WOODBRIDGE    COOK    BOOK  9^ 

of  eggs  to  a  stiff  froth;  and  add  to  other  mixture  butter  and 
flour.  Use  gem  pans ;  fill  each  about  half  full ;  bake  in  a  mod- 
erate oven  thirty-five  minutes.  These  are  very  nice  for  lunch- 
eon, and  can  also  be  filled  with  cream  and  used  as  a  dessert. 

—Mrs.  L.  H.  Brown. 

GLOUCESTER  WAFFLES 

Three  eggs,  one  quart  of  milk,  one-fourth  of  a  pound  of  but- 
ter, two  tablespoonfuls  of  sugar,  pinch  of  salt,  yeast  powder. 
Flour  to  mix  in  a  thick  batter. 

— Mrs.  Robert  Valentine. 

WHITE  MUFFINS 

One  ^%^  beaten  separately,  two  tablespoonfuls  of  butter 
melted,  one  cup  of  milk,  one  and  one-half  cups  of  flour,  two 
teaspoonfuls  of  baking  powder. 

— Mrs.  R.  N.  Valentine. 

GRAHAM  BREAD  NO.  i 

Take  one  and  one-half  pints  of  lukewarm  water:  dissolve 
one  yeast  cake  (compressed)  in  this  if  desirable  to  have  it  rise 
in  a  few  hours;  if  otherwise,  half  a  cake.  Mix  with  enough 
white  flour  to  make  a  good  sponge,  salt,  and  add  one  cup 
of  molasses;  left  to  rise.  When  light  add  graham  flour  to 
make  stiff  enough  to  put  in  a  pan,  simply  stirring  with  spoon. 
Do  not  knead.  In  using  graham  flour,  sift  it,  first  using 
all  you  need  of  sifted  flour,  and  one-half  of  the  bran  that  will 
be  left  in  the  sifter;  spread  with  spoon  into  small  bread  tins; 
left  to  rise  again.  Wlien  very  light  stir  over  all  with  a  fork, 
and  bake  from  three-quarters  to  one  hour  in  medium  oven. 

— H.  B.  Ames. 

GRAHAM  BREAD  NO.  2 
Two  cups  of  graham  flour,  one  cup  of  white  flour,  one  cup 


98  WOODBRIDGE    COOK   BOOK 

of  sour  milk,  one  cup  of  molasses,  one  teaspoonful  of  soda 
dissolved  in  milk.    Steam  two  hours;  dry  in  oven. 

—Mrs.  W.  L.  Harned. 

GRAHAM  GEMS 

Two  cups  of  milk,  one  egg,  one  tablespoonful  of  molasses, 
one-third  teaspoonful  of  salt,  one-third  teaspoonful  of  soda; 
graham  flour  to  make  a  stiff  batter.     Bake  in  gem  pans. 

— Mrs.  Isaac  Inslee. 

GRAHAM  BISCUITS 

One  cup  of  sour  milk,  a  scant  tablespoonful  of  brown  sugar, 
half  a  teaspoonful  of  salt,  two  cups  of  flour,  one  teaspoonful  of 
baking  powder. 

— Mrs.  Charles  Taylor  Pierce. 

GRIDDLE  CAKES 

Three  cups  of  flour,  salt,  two  eggs  broken  without  beating 
directly  into  flour,  add  milk  to  make  batter,  beat  very  hard. 
Just  before  baking  add  two  spoonfuls  of  baking  powder. 

—J.  E.  H. 

RAISED  GRIDDLE  CAKES 

One  quart  of  water,  one-half  cake  of  compressed  yeast,  one 
teaspoonful  of  salt;  mix  to  the  right  thickness  by  adding  two 
spoonfuls  of  flour  to  one  of  Indian  meal.  Prepare  this  at 
night;  in  the  morning  add  salt  and  a  spoonful  of  soda.  In  the 
morning  keep  one  cup  of  this  batter,  to  which  add  one  cold 
cake,  broken  in  small  pieces,  and  stir  stiff  with  flour,  and  let 
this  rise  until  night;  when  add  water,  and  mix  again  with 
flour  and  meal  for  the  next  morning.  This  process  will  keep 
the  cakes  light  for  some  weeks  without  adding  fresh  yeast. 
The  cold  cake  added  makes  them  brown  nicely. 

^-Mrs.  D.  S.  Voorhees. 


WOODBRIDGE    COOK    BOOK  99 

MILK  ROLLS  NO.   i 

Six  cups  of  flour,  one  yeast  cake,  one  pinch  salt;  but- 
ter the  size  of  an  egg,  enough  milk  to  mix  with  a  stiff  dough. 
Let  them  rise  until  very  light;  roll  out,  cut  with  a  biscuit 
cutter,  put  a  piece  of  butter  on  each  one,  and  fold  over.  When 
very  light  bake  fifteen  minutes. 

— Mrs.  J.  Lockwood. 

MILK  ROLLS  NO.  2 

Six  cups  of  flour,  one  yeast  cake,  one  pinch  of  salt,  butter 
size  of  an  egg;  enough  milk  to  mix  a  stiff  dough,  and  let  it 
rise.  Then  roll  out  quickly  on  floured  board;  cut  in  good-sized 
rounds  with  biscuit  cutter.  Butter  one-quarter  surface,  and 
fold  over;  then  place  in  pan;  allow  to  rise  again;  bake  in 
quick  oven  thirty  minutes. 

—Mrs.  W.  D.  Krug. 

MUFFINS 

Two  eggs,  one  cup  of  milk,  one  tablespoonful  of  butter,  two 
teaspoonfuls  of  baking  powder,  and  flour  enough  to  thicken; 
a  little  salt. 

— Mrs.  Margaretta  Brewster. 

CORN  MUFFINS 

Two  eggs,  one  cup  of  corn  meal,  one  and  one-half  cups  of 
flour,  one  tablespoonful  of  butter,  one-half  cup  of  sugar,  one 
cup  of  sweet  milk,  two  teaspoonfuls  of  baking  powder;  a  little 
salt. 

— Mrs.  F.  F.  Anness. 

ENGLISH  MUFFINS 

One  quart  of  milk,  tablespoonful  of  butter  slightly  warmed, 
tablespoonful  of  sugar,  two  and  a  half  cups  of  flour.     Add  half 

LofC, 


WOODBRIDGE    COOK    BOOK  loi 

a  cup  of  yeast,  and  let  it  rise  over  night.     Put  a  little  salt  in  the 
batter.     This  will  make  eighteen  muffins. 

— Mrs.  Charles  Taylor  Pierce. 

MUFFIN  BREAD 

One  pint  sweet  milk ;  two  tablespoons  sugar ;  two  of  melted 
butter;  two  cups  flour;  two  eggs  beaten  very  light;  two  tea- 
spoons baking  powder;  pinch  of  salt. 

—Mrs.  M.  D.  Valentine. 

PARKER  HOUSE  ROLLS 

One  pint  of  milk,  three  and  one-half  cups  of  flour,  one  heap- 
ing tablespoonful  of  butter,  a  dessertspoonful  of  salt,  and  two 
of  sugar.  Scald  the  milk;  let  cool;  rub  the  butter,  salt,  and 
sugar  all  together  with  the  hands  until  no  trace  of  the  butter 
is  left  in  the  flour;  put  one  compressed  yeast  cake  into  a  cup 
of  luke-warm  water,  and  let  stand  about  ten  minutes;  then  add 
to  the  milk  and  stir;  make  a  well  in  the  flour,  and  pour  in  the 
yeast  and  milk;  let  stand  one  hour.  Then  mix  and  stand 
over  night.  In  the  morning  add  more  flour ;  knead  very  lightly, 
and  let  rise  again.  When  very  light  toss  on  board,  roll  out, 
and  cut  with  biscuit-cutter  about  an  inch  thick;  fold  over  with 
small  piece  of  butter  between   every  one. 

— Mrs.  L.  H.  Brown. 

POP  OVER 

One  cup  milk,  one  cup  flour,  two  eggs,  a  little  salt,  and  a 
little  sugar.  Beat  very  hard,  and  put  in  gem  pans  that  have 
been  heated  very  hot. 

—Mrs.  J.  E.  Nash. 

RUSK  NO.  I 

Scald  one  pint  of  milk;  when  lukewarm  add  two  ounces  of 
butter  cut   into   bits,   four  tablespoonfuls   of   sugar,   half  a 


102  WOODBRIDGE    COOK    BOOK 

yeast  cake  dissolved,  a  quarter  of  a  teaspoonful  of  salt,  and 
sufficient  flour  to  make  a  smooth  batter.  Beat  thoroughly, 
cover,  and  stand  aside  in  a  warm  place  for  four  hours.  When 
light  add  sufficient  flour  to  make  soft  dough ;  knead  carefully, 
form  into  small  rusks,  stand  in  greased  pan;  when  doubled  in 
bulk  brush  with  milk,  and  bake  in  quick  oven  twenty  min- 
utes. To  glaze,  take  from  oven  a  few  minutes  before  time  ex- 
pires ;  brush  with  mixture  of  sugar  and  white  of  an  egg  beaten 
lightly  together. 

—Edith  G.  Hinsdale. 

RUSK  NO.  2 

One  and  one-half  pints  of  milk  warmed,  two  and  one-half 
cups  of  sugar,  scant  cup  of  shortening,  one  yeast  cake  mixed 
up  an  hour  or  so  before  mixing  the  rusk,  to  let  it  rise.  There 
should  be  about  one  and  one-half  teacupfuls  of  the  yeast 
when  light.  Mix  up  soft  and  put  in  a  warm  place  to  rise.  It 
is  a  good  plan  if  you  have  a  warm  place,  to  mix  over  night. 
When  light  or  in  morning  do  them  out  with  the  hands  like 
biscuit,  crowding  them  slightly  in  the  pan.  Let  rise  until 
they  are  fully  as  large  again  as  when  you  do  them  out.  Bake 
in  a  quick  oven  for  about  fifteen  minutes.  These  are  very  nice 
split  open,  and  browned  and  dried  in  a  slow  oven,  to  eat  with 
coffee. 

— Mrs.  A.  E.  Clarkson. 

RUSK  NO.  3 

One  scant  cup  of  sugar,  three-quarters  of  a  cup  of  butter, 
one  cup  of  yeast,  one  pint  of  milk,  one  teaspoonful  of  salt,  one 
egg;  flour  enough  to  make  a  soft  dough.  Cream  the  butter 
and  sugar,  heat  the  milk  lukewarm,  and  heat  the  egg;  add 
salt,  yeast,  and  flour,  and  set  in  a  warm  place  over  night  to 
rise  in  the  morning.  Make  into  balls  the  size  of  an  eggy  and 
let  rise,  and  bake  from  twenty  to  thirty  minutes. 

—Mrs.  C.  P.  Osborn. 


WOODBRIDGE    COOK   BOOK         103 

RICE  CAKES 
Boil  one  cup  of  rice  soft,  one  pint  of  flour,  two  eggs,  one  cup 
of  milk,  salt.     Bake  on  a  griddle. 

—S.  M. 

SALLY  LUNN  NO.  i 
Sift  together  one  quart  of  flour,  one  teaspoonful  of  salt,  two 
teaspoonfuls  baking  powder;  rub  in  two-thirds  of  a  cup  of  but- 
ter, cold;  add  four  beaten  eggs,  one-half  pint  milk;  mix  into  a 
firm  batter  like  cup-cake;  pour  into  two  round  cake  tins,  and 
bake  twenty-five  minutes  in  pretty  hot  oven. 

—Mrs.  S.  B.  Hinsdale. 

SALLY  LUNN  NO.  2 

One  pint  of  flour,  two  teaspoonfuls  of  baking  powder,  one- 
half  teaspoonful  of  salt,  two  eggs,  one-half  cup  of  sweet  milk, 
one-half  cup  of  melted  butter.  Beat  the  eggs,  whites  and 
yolks,  separately;  add  to  the  yolks  the  milk,  stir  slowly  into 
flour;  then  add  the  butter  and  the  whites  of  egg  last.  Bake  in 
mufifin  pans  two-thirds  full. 

— Mrs.  Etter. 

TEA  ROLLS 

One  pint  of  sweet  milk  boiled.  While  still  warm  add  lump 
of  butter  size  of  egg,  two  tablespoonfuls  of  sugar,  a  little  salt, 
half  cake  of  compressed  yeast.  When  light  mold  fifteen  min- 
utes; let  rise  again,  and  cut  into  round  cakes.  Spread  each 
half  with  butter,  and  fold  over  on  the  other  half.  Put  into 
pans,  and  when  light  bake  in  a  quick  oven. 

— Mrs.  F.  J.  Perry. 

WAFFLES 

One  quart  of  milk,  three  eggs,  one  teaspoonful  of  salt,  three 
cups  of  flour,  three  teaspoonfuls  of  baking  powder,  one  table- 
spoonful  of  molasses. 

— Mrs.  C.  Edwards. 


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THOmfflNS 

ClOVE-FITTINC" 

MILITANT 

CORSET 

lExqylsitc  Til  pfytti 


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GEQ,C.  BATCHECCER^o. 

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WOODBRIDGE    COOK    BOOK  105 

QUICK    WAFFLES 

Two  pints  sweet  milk;  one  cup  melted  butter;  sifted  flour 
to  make  soft  batter;  then  add  well-beaten  yolks  of  six  eggs; 
then  beaten  whites;  lastly,  just  before  baking,  four  teaspoon- 
fuls  baking  powder.  After  putting  in  eggs,  and  before  adding 
baking  powder,  beat  very  fast  and  hard  for  a  few  minutes. 

—Mrs.  S.  B.  Hinsdale. 


PUDDINGS 

**  The  woman  who  maketh  a  good  pudding  in  silence  is  better  than 
she  who  maketh  a  tart  reply." 


APPLE  DUMPLINGS  (OLD) 

Three  pints  of  flour;  a  little  salt  added  to  the  flour;  two 
teaspoons  of  soda;  four  teaspoons  of  cream  tartar.  Sift  all 
thoroughly  together.  Now  rub  into  the  flour  shortening  the 
size  of  an  egg;  add  milk  to  make  soft  dough  made  into  dump- 
ling. Sauce  to  cook  them  in:  One  pint  boiling  water;  one 
and  one-half  cup  sugar;  one-half  cup  butter.  Let  it  be  boil- 
ing hot  when  dumplings  are  added.     Bake. 

— Mrs.  J.  Edgar  Brown. 


BAKED  APPLE  DUMPLING 

Pare  and  core  five  tart  apples.  Make  a  plain  pie  crust; 
roll  it  out  and  cut  in  as  many  pieces  as  you  want  dumplings. 
Lay  an  apple  on  each  crust ;  fill  the  core  with  sugar  and  grated 
nutmeg  or  cinnamon.  Now  bring  the  corners  up  over  the 
top  of  the  apple  and  close  it.  Butter  well  a  deep  baking  dish, 
lay  the  apples  in  as  close  as  possible.  Stir  to  a  cream  one 
cup  of  butter  and  two  of  white  sugar.  Put  this  over  the  top 
of  the  dumplings.  Pour  cold  water  round  them  to  keep  from 
sticking,  and  bake  nearly  two  hours,  slowly.  These  will  need 
no  other  sauce  than  that  in  which  they  baked.  Serve  in  the 
baking  dish. 

—Mrs.  J.  M.  L. 
io6 


WOODBRIDGE    COOK    BOOK  107 

APPLE  PUDDING 

Fill  a  buttered  baking  dish  with  sliced  apples.  Pour  over 
the  top  a  batter  made  of  one  tablespoonful  of  butter;  one-half 
cup  sugar;  one  egg;  one-half  cup  of  milk;  one  cup  of  flour,  in 
which  has  been  sifted  one  teaspoonful  of  baking  powder. 
Bake  in  a  moderate  oven.  Serve  with  cream  and  sugar  or 
liquid  sauce. 

— Mrs.  I.  N.  Harned. 

APRICOT  PUDDING 

One  can  of  apricots ;  small  half  cup  of  tapioca ;  one  small  cup 
of  sugar;  one-half  teaspoonful  vanilla.  Soak  tapioca  over 
night,  drain  juice  and  boil  until  clear;  take  off;  season;  pour 
over  apricots,  and  bake  until  brown. 

— Miss  Preston. 

CABINET  PUDDING 

Beat  one-fourth  of  a  pound  of  butter  and  one  and  one-half 
pounds  of  sugar  to  a  cream ;  then  the  beaten  yolks  of  five  eggs ; 
one-half  cup  of  milk ;  one-half  pound  of  flour,  sprinkled  in  with 
the  whites  of  five  eggs.  At  last,  one  pound  of  raisins  and  one 
small  lemon,  juice  and  rind,  grated.  Spices  to  taste.  Boil 
two  and  one-half  hours  or  longer. 

— Mrs.  Nash. 

CHERRY  TAPIOCA 

One  and  one-half  pounds  sour  cherries;  one  cup  of  tapioca; 
sugar  to  taste.  Soak  tapioca  over  night;  in  the  morning  put 
on  the  fire  with  one  pint  of  boiling  water;  simmer  slowly  until 
the  tapioca  is  perfectly  clear;  stone  the  cherries;  stir  them  into 
the  boiling  tapioca;  sweeten;  turn  into  the  dish  in  which  they 
are  to  be  served  and  put  away  to  cool.  Serve  cold  with  sugar 
and  cream. 

— Mrs.  Wm.  Edgar. 


WOODBRIDGE    COOK    BOOK  109 

CHERRY   PUDDING 

Into  one  pint  of  sifted  flour  put  two  teaspoonfuls  of  baking 
powder  and  one-half  a  teaspoonful  of  salt.  Add  one  cup  of 
milk  and  two  tablespoonfuls  of  melted  butter.  Beat  the  yolks 
of  two  eggs,  add  one-half  cup  of  sugar,  and  beat  them  well 
into  the  dough,  then  add  the  whites  of  the  eggs,  beaten  stifif; 
then  a  pint  of  stoned  cherries,  well  rolled  in  flour.  Boil  for 
two  hours,  in  buttered  pudding  mold.  Any  kind  of  fruit 
can  be  used. 

— Dellie  B.  Hancock. 

CHOCOLATE  BLANC  MANGE 

One  quart  milk;  one-half  box  of  gelatine,  dissolved  in  hot 
milk;  two  tablespoonfuls  of  grated  chocolate;  one  cup  of 
sugar;  two  eggs.  Dissolve  sugar  and  chocolate  together,  let- 
ting it  cook  a  little;  add  eggs,  well  beaten;  add  all  to  gela- 
tine and  milk,  while  hot.     Serve  with  soft  custard. 

— Mrs.  William  Edgar. 

CHOCOLATE  PUDDING 

One  quart  of  milk  on  to  boil;  add  one  and  one-half  pints 
of  bread  crumbs ;  one-third  of  a  cake  of  chocolate,  grated ;  let 
this  boil.  Then  beat  the  yolks  of  three  eggs;  sugar  to  taste; 
a  piece  of  butter  the  size  of  a  walnut;  beat  one  yolk  very  light, 
and  stir  into  the  mixture.  Bake  in  oven  over  one  hour;  put 
frosting  on  top,  if  desired. 

— Miss  Preston. 

DANDY   PUDDING 

One  quart  milk;  four  eggs;  one  cup  sugar;  one  tablespoon 
cornstarch.  Four  yolks,  sugar  and  cornstarch  beaten  well  to- 
gether to  a  stiff  froth.  Put  a  little  of  the  boiling  milk  to  the 
egg  and  then  mix  together,  and  add  vanilla;  whites  four  eggs; 
four  tablespoons  of  powdered  sugar,  beaten  to  a  stiff  froth; 
add  it  to  the  pudding  and  brown. 

— S.  M.  Brewster. 


no         WOODBRIDGE    COOK    BOOK 

ENGLISH   SUET   PUDDING 

Two  cups  chopped  suet;  two  and  one-half  cups  flour;  two 
and  one-half  cups  raisins;  one  cup  milk  (large);  one  egg;  one 
teaspoon  salt;  two  teaspoons  baking  powder.  Mix  suet,  flour, 
raisins,  baking  powder,  and  salt  together;  beat  egg,  and  add 
to  milk;  moisten  the  dry  mixture  with  this;  tie  in  pudding- 
bag,  and  boil  two  hours.  If  bag  is  wet,  then  dusted  with  flour 
before  putting  in  the  mixture,  it  will  turn  out  nicely  without 
sticking.     Serve  with  milk  sauce. 

— Mrs.  H.  J.  Forbes. 

FIG  PUDDING 

One  pound  of  figs  cut  fine;  one  pound  suet;  one  loaf  of 
baker's  bread,  crumbled  fine;  one  pound  sugar;  one  nutmeg; 
four  eggs;  one  tablespoonful  baking  powder;  one  cup  of  sweet 
milk;  one  cup  sifted  flour.  Mix  well  together.  Boil  two 
hours. 

— Miss  Minnie  Campbell. 


FRUIT  DUMPLINGS 

Make  a  nice  biscuit  crust  with  one  coffee-cup  of  flour;  two 
spoonfuls  of  Royal  baking  powder,  and  a  piece  of  butter  the 
size  of  an  egg.  Mix  quickly  together,  with  just  enough  milk 
to  make  a  soft  dough.  Put  into  a  round  earthen  dish  either 
raspberries,  peaches,  or  apples,  as  the  season  may  be,  and  fill 
the  dish  two-thirds  full  of  fruit.  Put  over  them  a  cup  of 
sugar.  If  peaches  or  apples,  a  cup  of  water;  if  raspberries, 
not  quite  so  much,  and  a  very  little  butter.  Cover  this  with  a 
thick  crust  of  dough.  Turn  over  this  another  two-quart  basin, 
just  the  size  of  your  dish  and  cover  closely;  set  on  the  top  a 
flat-iron  or  some  weight,  and  put  your  dish  on  the  stove  to 
cook.     As  the  fruit  stews,  if  the  dish  is  closely  covered,  the 


WOODBRIDGE    COOK   BOOK  m 

crust  will  steam  done.  A  flat  cover  will  not  allow  the  dough 
to  rise,  which  will  be  very  light  and  fill  nearly  one-half  of  the 
upper  dish.     Serve  with  any  nice  sauce. 

—J.  E.  H. 

GRAHAM  PUDDING    NO.   i 

One  and  one-half  cups  of  graham  flour;  one-half  cup  of 
New  Orleans  molasses;  one-half  cup  of  butter;  little  salt;  one- 
half  cup  of  sweet  milk;  one  egg;  one  teaspoonful  of  cinnamon; 
one-half  teaspoonful  of  cloves;  one  cup  of  raisins;  one-half 
cup  of  currants.  Put  in  a  tin  mold  and  steam  two  hours. 
Use  a  hard  or  liquid  sauce,  whichever  is  preferred. 

— Mrs.  A.  E.  Clarkson. 

GRAHAM   PUDDING    NO.   2 

One  and  one-half  cup  graham  flour;  one  cup  milk;  one-half 
cup  molasses;  one  cup  chopped  raisins;  one-half  teaspoon  salt; 
one  teaspoon  soda.     Put  in  steamer. 

—Mrs.  S.  E.  Potter. 

HEAVENLY    REST 

Take  a  fresh  home-made  angel  cake,  cut  in  three  layers,  and 
use  the  top  of  the  cake  for  the  bottom  fitting,  the  others  as  they 
belong.  Whip  one  pint  of  good  thick  cream,  ice-cold,  to  a 
firm  froth,  do  not  get  beyond  that,  it  must  not  be  buttery. 
Add  one  tablespoon  of  sherry  one  tablespoon  of  vanilla;  sugar 
to  taste ;  one-fourth  of  a  pound  of  preserved  cherries ;  fresh  and 
firm  marshmallows,  about  one-half  pound,  very  fresh,  and 
torn  into  two  or  three  parts.  You  may  add  preserved  ginger, 
or  any  preserved  fruits,  angelica  or  preserved  violets.  You 
want  all  the  ingredients  fresh  and  of  the  best  quality.  Place 
mixture  between  layers  and  cover  the  whole  outside  of  cake 
also.    Keep  cold  until  time  to  serve. 

—Mrs.  F.  G.  Tisdall 


Square   Dealing 


We  charge  just  what  the  drugs 
are  worth.  Size  of  bottle  has 
nothing  to  do  with  cost.  A  small 
quantity  of  one  drug  may  be  ex- 
pensive, while  a  big  lot  of  another 
drug  may  cost  next  to  nothing. 
Leave  that  to  us.  It  sounds  con- 
ceited for  us  to  say  that  you  can 
trust  us;  but  we  know  that  you  can, 
because  we  know  that  we  charge 
only  what  is  right,  according  to 
the  exact  cost  of  the  drugs  used. 


BRADLEY'S     PHARMACY 

Cor.  George  and  Church  Sts.,  New  Brunswick,  N.  J. 

The  Hudson  ^  Middlesex 

Telephone  &  Telegraph  Co. 

Have   brought   the   price   of    Telephones        (tlO/ 
in  Woodbridge  from  $60  a  year  down        \//L 

A   YEAR. 


Don't  you  think  we  deserve  your  patronage  ? 

Address: 

I.  CT.  ]yi:..^:N"iD:E"V"iXjXjE, 

Contract  Ag^ent, 
70  SHITH  ST.^  PERTH  AIUBOY,  N.  J. 


WOODBRIDGE    COOK    BOOK  113 

HONEYCOMB  PUDDING 

One-quarter  pound  butter,  warmed  in  one  teacup  milk; 
one  pint  molasses;  one  teacup  sugar;  one  teacup  flour;  six 
or  eight  eggs,  beaten  separately;  one  teaspoonful  soda,  just 
before  baking.  Bake  in  a  moderate  oven  thirty  or  forty 
minutes.     Eat  with  wine  sauce  or  fairy  butter. 

— Miss  Preston. 

INDIAN   MEAL   PUDDING 

Mix  together  seven  tablespoonfuls  of  Indian  meal;  one  cup 
of  sugar;  two  teaspoonfuls  of  cinnamon;  lump  of  butter,  size 
of  walnut;  pinch  of  salt.  When  mixed,  pour  over  it  a  pint  of 
milk,  previously  scalded,  and  stir  until  a  smooth  batter;  steam 
two  hours.     Use  hard  or  liquid  sauce,  whichever  is  preferred. 

— Mrs.  Clarkson. 

INDIAN    PUDDING  NO.  i 

Three  pints  milk;  four  eggs;  one  heaping  cup  yellow  corn 
meal;  one  small  cup  molasses;  two  tablespoons  butter;  one 
teaspoon  salt;  one  teaspoon  ground  ginger;  one  teaspoon 
cinnamon.  Heat  milk  in  double  boiler.  When  it  is  scalding 
hot,  pour  it  on  the  salted  meal,  stirring  carefully  to  prevent 
lumping.  Return  to  the  fire  and  cook  one-half  hour,  stirring 
often.  Beat  molasses  and  butter  together;  add  the  eggs, 
whipped  light;  the  spice,  and  the  meal,  and  milk;  beat  hard. 
Turn  all  into  a  buttered  pudding  dish  and  bake,  covered,  one 
hour.     Stir  the  pudding  well  up  from  the  bottom  and  brown. 

— Mrs.  E.  H.  Boynton. 

INDIAN   PUDDING    NO.   2 

Two  quarts  milk,  boiled.  Add  eight  tablespoonfuls  white 
corn  meal,  wet  with  cold  milk;  boil  a  short  time.  When  par- 
tially cold,  add  four  eggs;  a  little  butter;  four  tablespoons 

molasses.    Bake  two  hours. 

—Mrs.  C  B. 


114  WOODBRIDGE    COOK    BOOK 

JOHN'S  DELIGHT 

Two  cups  chopped  bread;  one-half  cup  chopped  suet;  one- 
half  cup  molasses;  one  egg;  a  little  flour;  one  cup  raisins;  one 
cup  sweet  milk,  with  half  a  teaspoon  of  soda  dissolved  in  it; 
one-half  teaspoon  cloves;  one  teaspoon  cinnamon;  a  pinch  of 
mace.  Salt.  Boil  two  hours  in  a  pudding  boiler.  Sauce: 
Whites  of  two  eggs,  beaten  with  one  cup  of  sugar.  Pour  over 
it  one  cup  of  boiling  milk.  Just  before  serving  add  the  juice 
of  one  lemon. 

—Bertha  M.  Campbell. 

KENILWORTH    PUDDING 

One  cup  brown  or  white  sugar;  one  cup  milk;  one  cup 
bread  crumbs;  one  cup  currants  and  raisins;  one-half  nutmeg; 
one  teaspoon  cinnamon;  a  little  allspice;  two  eggs,  well 
beaten;  butter  the  size  of  an  egg.  Mix  all  together  and  bake 
half  an  hour. 

— Miss  Preston. 

LANSINGBURGH  PUDDING 

Two  tablespoonfuls  of  sugar;  two  eggs;  butter  the  size  of  an 
egg;  one  cup  milk;  two  cups  flour;  two  teaspoonfuls  of  baking 
powder;  one  cup  chopped  raisins,  or  one-half  pound  of  figs — 
fruit.     Boil  one  hour.     To  be  eaten  with  hard  sauce. 

— Mrs.  W.  H.  Demarest. 

LEMON  PUDDING 

One  quart  milk;  one  and  one-half  cups  bread  crumbs;  two 
CRRS  (yolks);  one  lemon,  grated  rind  and  juice;  one  table- 
spoonful  butter  (scant);  one  cup  sugar.  Bake  in  moderate 
oven;  when  done,  take  from  oven;  let  partly  cool;  make 
meringue  of  whites,  sprinkle  on  top,  return  to  oven,  and 
brown.    Serve  cold. 

— Florence  Dixon, 


WOODBRIDGE    COOK   BOOK  115 

LOG  CABIN   PUDDING 

Eight  lady  fingers,  split  and  spread  with  jelly.  Lay  upon  a 
flat  dish  in  crossbars;  beat  whites  of  two  eggs  and  pour  over 
the  cabin;  brown  one  minute  in  hot  ©ven.  Make  a  custard  of 
yolks  of  eggs  to  eat  with  it. 

— Mrs.  Oscar  Miller. 


MOUNTAIN    OF    SNOW 

One-half  box  gelatine  (Cox's) ;  one-half  cup  cold  water ;  one- 
half  cup  boiling  water;  whites  of  six  eggs;  two  cups  white 
sugar  (granulated);  juice  of  two  lemons.  Put  gelatine  to 
soak  in  cold  water  for  an  hour  or  more;  then  add  boiling 
water.  Beat  whites,  sugar,  and  gelatine,  and  juice  together 
three-quarters  of  an  hour  and  set  to  form  on  ice.  Custard: 
Yolks  of  six  eggs;  one  and  one-half  quarts  milk;  six  table- 
spoonfuls  sugar.     Cook  in  saucepan  on  stove. 

—Mrs.  W.  H.  Jewett. 


ORANGE   BASKETS 

One-half  dozen  oranges;  one  ounce  gelatine;  one  and  a 
third  cup  sugar;  one  lemon.  Cut  the  oranges  in  halves;  dig 
out  contents,  and  be  careful  not  to  break  the  skin.  Then 
pink  out  the  edges  and  place  in  cold  water.  Proceed  to  make 
orange  jelly  by  soaking  gelatine  ten  minutes  in  a  very  little 
cold  water,  to  which  add  the  juice  of  lemon  and  oranges  and 
the  sugar.  After  this  has  soaked,  add  one  and  one-half  pints 
of  boiling  water,  and  stir  till  gelatine  and  sugar  are  all  dis- 
solved and  then  strain  into  the  orange  baskets.  By  adding 
a  little  handle,  made  by  twisting  two  strips  of  tissue  paper, 
orange  and  white,  together,  and  tying  to  each  side  our  dainty 
dessert  is  completed. 

—Mrs.  W.  B.  Krug. 


WOODBRIDGE    COOK    BOOK  u; 

ORANGE   SERVED   WITH    RICE 

Take  the  pulp  out  as  whole  as  possible  and  drop  it  in  a  rich 
syrup,  leaving  it  just  long  enough  to  heat  thoroughly.  Have 
rice  boiled,  not  toO'  dry.  Make  a  nest  of  the  rice;  put  the 
orange  and  syrup  in  the  center  and  serve  with  whipped  cream. 

— Mrs.  A.  E.  Clarkson. 

PEACH  PUDDING 

Make  a  custard  of  one  pint  of  milk  and  yolks  of  three  eggs. 
Drain  a  can  of  peaches  and  cut  fine  and  put  in  the  custard. 
Bake  until  the  custard  sets.  When  cool  add  a  meringue  top 
made  of  the  whites  of  three  eggs  and  put  in  a  hot  oven  until 
it  browns.  With  the  liquor  left  from  the  peaches  a  delicate 
pudding  may  be  made  by  adding  enough  hot  water  to  make  a 
pint,  then  put  in  a  little  sugar  and  four  teaspoonfuls  of  corn- 
starch and  boil  a  few  minutes.  Served  cold  with  cream  it  is 
delicious. 

— Mrs.  J.  H.  Tappan. 

GRANDMA  PERRY'S  PLUM  PUDDING 

One-half  pound  of  raisins;  one-half  pound  currants;  one-half 
pound  citron;  one-half  pound  suet;  one  pint  bread  crumbs; 
one-half  cup  flour  (scant);  three  eggs;  one-half  cup  molasses; 
one-half  teaspoon  of  soda;  one  teaspoon  of  allspice;  one  tea- 
spoon of  cinnamon;  one  teaspoon  of  cloves;  a  little  nutmeg;  a 
little  salt.     Steam  four  hours. 

PLUM   PUDDING 

Take  half  a  pound  of  currants;  a  pound  of  sultana  raisins; 
half  a  pound  of  Muscatel  raisins,  seeded  and  cut  in  large  bits ; 
three  ounces  each  of  candied  orange  peel,  lemon  peel,  and 
citron.  Toss  this  fruit  with  a  tablespoonful  of  dried  and  sifted 
flour.     Mix  in  a  cup  a  teaspoonful  of  powdered  cinnamon,  half 


Ii8  WOODBRIDGE    COOK    BOOK 

a  teaspoonful  of  cloves  and  half  a  nutmeg.  Chop  fine  three- 
quarters  of  a  pound  best  beef  suet,  free  from  shreds.  Sprinkle 
over  it  a  teaspoonful  of  salt.  Now  add  the  fruit  and  mix 
thoroughly.  Now  add  three-quarters  of  a  pound  of  bread 
crumbs,  that  have  been  dried  and  sifted,  and  moisten  with  a 
cup  of  boiling  milk.  At  this  stage  add  half  a  pound  of  sugar, 
and  sprinkle  in  the  spices.  Beat  together  without  separating 
the  whites  from  the  yolks,  eight  eggs,  and  add  them,  to  the 
pudding.  It  should  now  be  so  stiff  that  it  can  be  stirred  with 
difficulty,  and  the  only  sure  way  is  to  stir  it  with  your  hands 
as  you  would  bread.  Add  now  a  gill  of  brandy  and  one  of 
sherry,  and  mix  the  pudding  thoroughly.  Put  in  a  greased 
bowl  and  tie  a  cloth  over  it.  Steam  six  hours.  This  can  be 
made  a  month  before  Christmas  and  put  away  to  ripen. 
When  you  are  ready  to  use  it,  put  it  in  the  steamer  again  and 
steam  about  two  hours.  Remove  to  a  large  platter,  pour 
brandy  over  it,  and  touch  a  match  to  it  as  it  is  carried  to  the 
table. 

—Mrs.  S.  B.  Hinsdale. 

ENGLISH    PLUM    PUDDING 

Half  pound  currants;  half  pound  sultanas;  half  pound  seed- 
less raisins;  half  pound  beef  suet,  shredded  finely;  one  grated 
nutmeg;  one  teaspoonful  cinnamon;  one  pound  brown  sugar; 
two  cups  bread  crumbs;  two  cups  flour,  with  pinch  of  salt; 
one  small  carrot  grated;  four  eggs;  enough  milk  to  make  a 
stiff  batter.  Butter  the  pudding  molds,  tie  in  cloths  and  boil 
five  or  six  hours,  according  to  size. 

— Mrs.  John  H.  Love. 

POTATO   PUDDING 

Two  and  one-half  pounds  potatoes,  made  fine  by  running 
through  a  sieve;  one  pound  butter;  one  pound  sugar;  nine 
eggs,  beaten  separately;  one  nutmeg;  one  glass  of  milk;  one 


WOODBRIDGE    COOK   BOOK  119 

glass  of  brandy.     For  a  pie  only,  add  an  undercrust.    Take 
half  as  much  for  a  small  family. 

—Mrs.  F.  G.  Tisdall. 

PRUNE  PUDDING    NO.  i 

One  pound  prunes,  soaked  over  night.  Stew  one  hour 
with  three  tablespoons  of  sugar,  two  tablespoons  of  sherry. 
Rub  through  a  colander,  then  add  whites  of  six  eggs,  beaten 
stiff  with  wire  spoon;  bake  one  hour  slowly.  Serve  with 
whipped  cream,  flavored  with  vanilla  or  sherry.  Grease  the 
pan  you  bake  it  in.     It  is  very  delicate. 

— ^^Jennie  M.  Valentine. 

PRUNE   PUDDING    NO.   2 

Take  one  pound  of  prunes;  stew  soft  and  mash  through  a 
colander;  add  four  tablespoonfuls  sugar;  whites  of  six  eggs, 
beaten  to  a  stiff  froth.  Beat  well.  Bake  twenty  minutes. 
Eat  cold  with  cream  or  custard. 

— Miss  Preston. 

QUEEN  OF  PUDDINGS 

One  quart  of  milk;  one  pint  of  bread  crumbs;  four  eggs; 
one  tablespoon  of  butter;  half  cup  sugar;  pinch  of  salt.  Beat 
yolks  of  eggs,  sugar,  butter;  add  milk,  bread  crumbs, 
flavoring,  and  bake.  When  done  cover  with  layer  of  sliced 
fruit  or  jelly,  then  the  meringue,  beat  the  whites  of  eggs 
to  a  stiff  froth,  sweeten  and  flavor  to  taste,  spread  on  top  of 
pudding  and  brown.     Serve  cold  with  sweetened  cream. 

— Mrs.  J.  Edgar  Brown. 

A  THIN  RICE  PUDDING 

Three  even  tablespoons  of  rice;  six  even  tablespoons  of 
sugar;  one  quart  of  milk.  Flavor  with  nutmeg  or  vanilla. 
Bake  slowly  about  two  hours. 

— Mrs.  M.  Irving  Demarest. 


Cbe  first  JMational  Bank, 

PERTH  AMBOY,  N.  J. 


Capital $i  00,000.00 

Surplus 46,000.00 

Stockholders'  Liability  )         _  .   f  HO  nnCi  nn 

under    National    Law  [  lUU,UUU.OO 

Depositors'  security  over  )  ^OAa  nr^n  nn 

deposits  themselves           j  ff^4b,UOO.OO 


President — Hamilton  F.  Kean. 
Cashier — Harry  Conard. 


DIRECTORS: 

John  W.  Whelan,  Robert  Carson, 

Charles  D.  Snedeker,  Albert  D.  Brown, 

Peter  Nelson,         George  J.  Haney, 

Hamilton  F.  Kean. 


ISSUES: 
Drafts,   Letters  of  Credit,  Bills  of  Exchange,  Cer- 
tificates of  Deposit,  Cashiers'  Checks. 


Pays  Interest  on  Daily  Balances : 

3  Per  Cent,  on  moOO  and  Over, 

2  Per  Cent,  on  3500  and  Over, 


WOODBRIDGE    COOK    BOOK  121 

RICE   MERINGUE 

One  cup  of  boiled  rice;  one  pint  of  milk;  two  eggs;  one  cup 
of  sugar;  one  lemon.  Beat  the  yolks  of  eggs  with  sugar,  then 
add  milk  and  rice;  cook  until  as  thick  as  soft  custard,  in  a 
double  boiler;  then  add  grated  rind  of  lemon.  Pour  into  but- 
tered dish.  Make  meringue  of  whites  of  eggs  and  add  juice  of 
lemon;  pour  on  pudding  and  brown  in  oven. 

— Mrs.  F.  F.  Anness. 

RUSSIAN  CREAM 

Two-thirds  box  of  gelatine;  four  eggs;  one  cup  of  sugar; 
one  quart  of  milk.  Cover  gelatine  with  warm  water  and  let  it 
stand  about  fifteen  minutes.  Put  yolks  of  eggs  and  sugar  to- 
gether beating  very  light,  add  the  gelatine.  Boil  the  milk  and 
add  the  mixture  to  it;  cook  same  as  soft  custard;  take  off  and 
stir  briskly  for  five  minutes ;  add  whites,  which  have  previously 
been  beaten  to  a  stifif  froth,  and  one  cup  of  wine. 

—Mrs.  J.  B.  Edgar. 

SALEM  PUDDING 

One  cup  butter;  half-cup  molasses;  one  and  one-half  cups 
milk;  one  teaspoon  soda;  two  teaspoons  cream  tartar;  three  and 
one-half  cups  flour;  one  cup  raisins;  spice  to  taste.  Steam  two 
and  one-half  hours. 

— Mrs.  Nash. 

SHERRY  CREAM 

One  pint  of  cream,  whipped ;  about  eight  kisses ;  sherry  and 
Maraschino  cherries.  Break  the  kisses  into  lemonade  glasses; 
pour  over  a  little  sherry,  and  then  fill  glasses  up  w.ith  the 
whipped  cream,  saving  some  large  pieces  of  the  kisses  for  the 
top;  then  put  two  or  three  cherries  on  top.  Flavor  cream  with 
sherry  and  powdered  sugar.     Serve  very  cold. 

— Mrs.  Oscar  Miller. 


122  WOODBRIDGE    COOK    BOOK 

SNOW  PUDDING 

One-half  box  of  gelatine,  soaked  ten  or  fifteen  minutes  in 
four  tablespoonfuls  of  cold  water.  Then  add  a  pint  of  boiling 
water;  the  juice  of  three  lemons,  and  one  cup  of  sugar.  Strain 
it  away  to  cool,  not  stiff,  and  add  the  whites  of  three  well- 
beaten  eggs,  and  mix  thoroughly.     Pour  into  a  mold  and  cool. 

—Mrs.  W.  H.  Miller. 

SNOW  PYRAMIDS 

To  one  cup  of  cold  heavy  cream,  add  two  tablespoonfuls 
of  powdered  sugar;  half  a  teaspoonful  of  vanilla  extract,  and 
one  tablespoonful  of  gelatine  that  has  been  soaked  in  a  little 
cold  water,  and  dissolve  by  stirring  it  over  boiling  water. 
Add  to  the  cream  when  cool,  and  whip  until  light  and  thick; 
turn  into  glasses  and  stand  in  a  cool  place.  Just  before  leav- 
ing, beat  the  whites  of  two  eggs,  adding  two  tablespoons 
powdered  sugar,  and  add  gradually,  one-fourth  cup  of  currant 
jelly.  Drop  one  spoonful  on  top  of  each  glass  of  the  jelly, 
heaping  it  like  a  pyramid. 

— Mrs.  L.  H.  Brown. 

SPANISH   CREAM 

One-half  box  gelatine,  dissolved  in  half  pint  of  cold  water; 
one  quart  of  milk,  come  to  a  boil;  four  eggs,  yolks  beaten  with 
half  pint  of  sugar.     Whites  beaten  stiff,  mixed  with  the  rest. 

— Miss  Georgia  Brokaw. 

STRAWBERRY  SHORT  CAKE 

One-half  cup  of  sugar;  one  cup  of  flour;  one  egg]  one  even 
tablespoonful  of  butter;  one-half  cup  of  milk;  one  and  one-half 
teaspoonful  baking  powder.  Bake  in  two  layers.  Sweeten 
the  berries  and  smother  them  with  whipped  cream.  Put  be- 
tween* the  layers  and  on  top  of  the  cake. 

— Mrs.  R.  E.  Morris. 


WOODBRIDGE    COOK    BOOK  123 

STEAM  SUET  AND   FRUIT  PUDDING 

Two  and  one-half  cups  flour;  one  teaspoon  soda;  one-half 
teaspoon  salt;  one-half  saltspoon  cinnamon;  one-half  salt- 
spoon  nutmeg;  one  cup  chopped  suet,  or  two-thirds  cut 
butter;  one  cup  chopped  raisins  or  currants;  one  cup  water  or 
milk;  one  cup  molasses.  Sift  the  soda,  salt,  and  spice  into  the 
flour;  rub  in  the  butter  and  add  the  raisins.  Mix  the  milk 
with  the  molasses,  and  stir  into  the  dry  mixture.  Steam  in  a 
buttered  pudding  mold  three  hours.  Serve  with  creamy 
sauce.  If  water  and  butter  be  used,  three  cups  of  flour  will 
be  required,  as  these  thicken  less  than  milk  and  suet.  This 
pudding  is  sometimes  steamed  in  small  stone  cups. 

—Mrs.  W.  T.  Ames. 

TAPIOCA   CREAM 

One-half  cup  of  tapioca,  soaked  until  it  becomes  soft;  add 
one  pint  of  milk;  the  yolks  of  two  eggs;  two-thirds  of  a  cup 
of  sugar;  cook  until  thick;  flavor  when  cool.  Make  frosting 
for  top  with  whites,  and  brown  in  oven. 

—Mrs.  H.  M. 

WHEAT  PUDDING 

Two  and  one-half  cups  of  flour;  two  teaspoons  of  cream  of 
tartar;  one  teaspoon  of  soda;  a  little  salt.  Sift  these  together. 
Beat  four  eggs  well,  add  to  one  quart  of  milk,  stir  slowly  into 
the  flour.  Bake  in  dish,  or  pour  into  cups,  and  steam  in  pan 
of  hot  water  in  oven.     Serve  hot  with  wine  or  brandy  sauce. 

— Mrs.  J.  Edgar  Brown. 

VELVET   CREAM 

One  heaping  teaspoonful  gelatine;  two  tablespoonfuls  of 
cold  water;  wine-glass  of  sherry  wine;  teaspoonful  of  lemon 
juice;  one  pint  of  cream,  whip,  sweeten  to  taste.  Line  a  dish 
with  lady  fingers  or  sponge  cake;  put  the  contents  in  the 
middle. 

— Mrs.  W.  H.  Demarest. 


WOODBRIDGE    COOK   BOOK  125 

A  PRETTY   DESSERT. 

To  the  beaten  whites  of  six  eggs,  add  one  cup  of  powdered 
sugar,  a  large  spoonful  of  butter,  melted;  two  cups  of  flour, 
and  three  cups  of  milk.  Flavor  to  taste;  beat  all  smoothly 
together,  and  bake  in  a  quick  oven  twenty  minutes;  cool.  To 
be  eaten  with  cream.     It  should  be  transparent  and  delicate. 

— Mrs.  L.  H.  Brown. 


SAUCES   FOR  PUDDINGS 

CREAMY  SAUCE 

One-quarter  cup  butter;  one-half  cup  powdered  sugar,  sifted; 
two  tablespoonfuls  wine;  two  tablespoonfuls  cream.  Cream  the 
butter;  add  the  sugar  slowly;  then  the  wine  and  cream.  Beat 
well,  and  just  before  serving  place  the  bowl  over  hot  water, 
and  stir  till  smooth  and  creamy,  but  not  enough  to  melt  the 
butter.  When  the  wine  and  cream  are  added,  the  sauce  has 
a  curdled  appearance.  This  is  removed  by  thorough  beating, 
and  by  heating  just  enough  to  blend  the  materials  smoothly. 
It  is  not  intended  to  be  a  hot  sauce,  and  if  the  sauce  becomes 
oily  in  heating,  place  the  bowl  in  cold  water,  and  beat  again 
until  smooth,  like  thick  cream.  Omit  the  wine  if  desired,  and 
use  half  a  cup  of  cream  and  one  teaspoonful  of  lemon  or  va- 
nilla.    Serve  on  any  hot  pudding. 

—Mrs.  W.  T.  Ames. 

SAUCE  FOR  CABINET  PUDDING 

Rub  one  cup  sugar  and  one  tablespoon  of  butter  to  a  cream ; 
then  the  beaten  yolks  of  four  eggs;  juice  and  grated  rind  of 
lemon;  one  teaspoon  cinnamon.  Beat  all  together  ten  min- 
utes, then  add  wine-glass  of  wine.     Set  on  stove  to  get  hot, 

not  boil. 

— Mrs.  J.  E.  Nash. 

EGG  SAUCE 

The  yolks  of  two  eggs,  well  beaten;  add  pulverized  sugar, 
beating  hard  until  rather  stiflf;  flavor  with  wine  or  vanilla. 
Good  for  cottage  pudding,  raisin  puffs,  etc. 

—J.  E.  H. 

126 


WOODBRIDGE    COOK    BOOK  127 

EXTRA  GOOD  SAUCE 

Beat  well  together  one  cup  of  sugar;  one-half  cup  butter; 
yolk  of  one  egg;  mix  tablespoon  flour  in  cold  water;  add  one-half 
cup  hot  water;  when  boiling  mix  with  the  other.  Just  before 
using  add  the  whites  of  the  egg,  beaten  to  a  stiff  froth. 

—Mrs.  C.  B. 

GOLDEN  SAUCE 

Beat  one-third  cup  of  butter  to  a  cream,  gradually  beating 
into  it  one  cupful  of  powdered  sugar;  the  yolks  of  three  un- 
beaten eggs;  three  tablespoonfuls  of  wine;  beat  vigorously. 
Beat  the  whites  of  the  eggs  to  a  stiff  froth,  pour  into  the  mix- 
ture; set  in  a  bowl  of  boiling  water;  beat  five  minutes,  and 
serve  at  once.  A  teaspoonful  of  vanilla  or  juice  and  grated 
rind  of  a  lemon,  may  be  substituted  for  the  wine. 

— Susie  Freeman. 

HARD  SAUCE 

One-quarter  cup  of  butter;  one  cup  powdered  sugar;  one 
teaspoonful  vanilla,  or  a  tablespoonful  of  brandy;  whites  of 
two  eggs.  Beat  the  butter  to  a  cream,  add  gradually  the  sugar; 
and  beat  until  very  light  and  frothy,  then  add  gradually  the 
flavoring  and  beat  again.  Heap  it  on  a  small  dish;  sprinkle 
lightly  with  grated  nutmeg,  and  stand  away  on  ice  to  harden. 

— Mrs.  Rorer. 

MILK   SAUCE 

One  quart  of  milk;  one  large  tablespoonful  butter;  pinch  of 
salt.  Put  this  over  the  fire  and  when  boiling  add  two  table- 
spoonfuls  flour,  mixed  to  a  smooth  paste  with  either  cold 
milk  or  water.  It  should  be  about  as  thick  as  heavy  cream. 
Sweeten  to  taste,  and  flavor  with  any  desired  flavoring  (wine 
or  extracts). 

—-Mrs.  H.  J.  Forbes. 


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BROOKLYN.— 495  Fulton  Street;  Factory,  Atlantic  Avenue, 
Pacific  Street  and  Carleton  Avenue. 

JERSEY   CITY.— L.  D.  Cassell,  581  Jersey  Avenue. 

Telephone  Calls. — Each  depot  connected  by  telephone.   See 
last  telephone  book  for  numbers. 


WOODBRIDGE    COOK    BOOK  129 

PUDDING  SAUCE  NO.   i 

One  and  one-half  cups  of  sugar;  three-fourths  cup  of  butter; 
stir  until  it  is  light;  then  beat  one  egg,  and  stir  in  it  to  scald 
a  goblet  of  wine,  and  stir  in  boiling  hot  with  the  mixture.  Re- 
turn to  the  same  pan  and  stir  until  it  begins  to  thicken.  Use 
hot  or  cold. 

—Mrs.  H.  E.  Williams. 

PUDDING  SAUCE   NO.   2 

One  cup  sugar;  one-half  cup  butter;  one-half  cup  water. 
Let  it  come  to  a  boil;  add  grated  rind  and  juice  of  lemon;  little 
cinnamon,  and  one  egg  well  beaten.  Must  not  boil  after  egg 
is  added.     Wine  improves  it. 

— Mrs.  Ernest  H.  Boynton. 


FROZEN  DESSERTS 

BISCUIT  TORTONI   NO.   i 

One  ounce  of  gelatine;  one  quart  of  cream;  one  pint  of  milk; 
vanilla;  powdered  sugar;  white  wine;  one-half  pound  stale 
macaroons.  Paper  cups  or  ramekins.  Soak  gelatine  in 
milk  ten  minutes;  then  place  over  fire,  and  stir  till  gelatine  is 
thoroughly  dissolved;  then  beat  well  with  egg-beater.  Flavor 
cream  with  teaspoonful  of  vanilla  and  powdered  sugar,  and 
serve  to  suit  taste.  Pour  mixture  together,  and  whip  well. 
Fill  cups  with  mixture,  and  sprinkle  macaroons,  which  have 
been  powdered  thickly,  over  top;  then  put  on  ice  till  serving 
time. 

— Mrs.  F.  I.  Perry. 

BISCUIT  TORTONI 

One  pint  of  cream,  one  dozen  macaroons,  three-fourths 
of  a  cup  of  sugar,  three-fourths  of  a  cup  of  water,  three  eggs. 
Boil  sugar  and  water  to  thread,  beat  the  eggs,  yolks  and 
whites  separately  till  very  light ;  mix  together,  and  add  the  boil- 
ing sugar  syrup.  Beat  until  cool,  thick,  and  creamy;  add 
one  teaspoonful  of  vanilla  and  two  tablespoonfuls  of  sherry  (or 
two  tablespoonfuls  of  Maraschino  and  one  of  Kirsch)  and  the 
cream  whipped  very  stiff.  Have  macaroons  browned  and 
rolled;  put  half  the  crumbs  in  bottom  of  three-pint  mold;  add 
the  Tortoni  mixture,  and  on  top  place  the  rest  of  the  crumbs. 
Fasten  cover  tightly,  grease  the  crack,  and  place  a  strip  of 
greased  paper  over  crack  to  keep  out  salt  water,  pack  in  ice 

130 


WOODBRIDGE    COOK   BOOK  131 

and  salt;  let  stand  four  hours,  or  in  frilled  paper  cases  with  mix- 
ture, and  sift  the  macaroons  over  top,  and  put  in  freezer  with 
layers  of  stiff  pasteboard  between. 

—Mrs.  H.  C.  Nevius. 


COFFEE   MOUSSE 

One  pint  of  cream,  two  cups  of  cofifee;  boil  coffee  with 
three  tablespoonfuls  of  granulated  sugar;  when  very  cold  add 
cream,  which  has  been  whipped  with  two  tablespoonfuls  of 
powdered  sugar  and  vanilla,  to  taste.  Pack  in  mold  for  three 
or  four  hours.     Enough  for  four  persons. 

—Mrs.  F.  I.  Perry. 

CRANBERRY  SHERBET 

Wash  one  quart  of  cranberries,  put  in  porcelain-lined  kettle, 
add  one  pint  of  water,  cover,  and  stew  fifteen  minutes;  add  one 
pound  sugar  and  grated  rind  and  juice  of  one  lemon,  stand 
back  where  it  will  not  boil  hard  for  ten  minutes;  then  take 
off  and  strain  through  bag  until  perfectly  clear.  Let  stand 
until  cold,  then  turn  into  freezer  and  freeze. 

—Mrs.  C.  A.  Campbell. 

ICE  CREAM  WITHOUT  COOKING 

One  quart  of  cream,  one  pint  of  good  milk,  one  quart  of 

fruit  juice.     If  you  use  grape  juice  or  peaches  use  the  juice 

of  one  lemon.     Sweeten  to  taste.     If  you  use  canned  fruit, 

such  as  raspberries  or  strawberries,  put  through  a  sieve  to  take 

out  seed. 

— Mrs.  A.  E.  Qarkson. 

PLAIN  ICE  CREAM 

To  each  quart  of  rich  milk  add  two  eggs,  two  teaspoonfuls  of 
flour  made  smooth  with  a  little  cold  milk.    Sugar  to  taste.    It 


WOODBRIDGE    COOK    BOOK  I33 

will  take  about  two  ctipfuls;  a  tiny  pinch  of  salt;  flavor  with 
vanilla;  cook  as  for  soft  custard.  To  make  a  "  Chocolate  Sun- 
day "  make  a  good,  rich  chocolate  and  pour  over  hot,  just  as 

you  serve  it,  very  fine. 

— Mrs.  John  Lockwood. 

CONDENSED  MILK  ICE  CREAM 

One  can  of  condensed  milk  (Eagle  brand),  one  quart  of  milk, 
four  eggs  beaten  light.     Mix  all  together  and  freeze. 

— Mrs.  C.  J.  Demarest. 

LEMON   SHERBET 

One  quart  of  milk,  one-half  pound  of  sugar,  five  lemons, 
or  according  to  taste;  whites  of  three  eggs.  Boil  the  sugar 
and  the  rind  of  one  lemon  in  the  milk,  when  cool  put  in  the 
freezer,  and  half  freeze;  add  to  this  the  juice  of  the  lemons 
mixed  with  a  little  sugar  and  the  whites  of  the  eggs  beaten  to 
a  stiff  froth.    Freeze  solid. 

— Miss  Georgia  Brokaw. 

NESSELRODE  PUDDING 

One  cupful  of  French  chestnuts,  one  cup  of  granulated 
sugar,  yolks  of  three  eggs,  one  pint  of  cream,  one-half  pound 
of  mixed  candied  fruits,  one  cupful  of  almonds,  one  table- 
spoonful  of  Maraschino,  or  two  tablespoonfuls  of  sherry,  one- 
half  teaspoonful  of  vanilla.  Blanch  chestnuts,  boil,  and  press 
through  sieve;  blanch  almonds,  chop,  and  pound  them  fine; 
pour  Maraschino  over  candied  fruit,  and  let  stand  until  ready  to 
use.  Put  into  saucepan,  the  sugar,  and  one-fourth  cup  of 
boiling  water;  cook  slowly  five  minutes;  beat  eggs,  pour  onto 
them  slowly  the  sugar  syrup;  place  on  fire,  stir  constantly  until 
thick  enough  to  coat  spoon;  beat  until  cold;  then  add  cream, 
fruit,    chestnuts,    almonds,    and    vanilla,    and    freeze;    serve 

with  whipped  cream. 

— Mrs.  C.  A.  Campbell. 


134  WOODBRIDGE    COOK    BOOK 

NESSELRODE  PUDDING  NO.  2 

Use  the  same  custard  and  cream  as  for  tutti-frutti ;  shell  one 
pint  of  chestnuts,  blanch  and  boil  one-half  hour,  mash  to  pulp, 
and  stir  in  cream.  When  partially  frozen  add  one  pint  mixed 
fruit  cut  fine. 

— Mrs.  H.  C.  Nevius. 

PLUM  PUDDING  GLACE 

One  and  one-fourth  pounds  of  stoned  raisins,  pour  over  them 
three  pints  of  fresh  milk,  add  three  sticks  of  cinnamon,  simmer 
this  in  a  saucepan  tightly  covered  ten  minutes,  beat  yolks  of 
four  eggs  with  half  a  pound  of  sugar  to  a  cream.  Strain  milk 
through  a  fine  sieve  and  boil  again.  Pound  in  a  mortar  one- 
fourth  pound  almonds.  When  the  milk  boils  pour  in  yolks 
and  sugar  as  for  a  custard;  remove  from  fire;  when  almost 
cold  add  almonds,  then  the  raisins  that  were  boiled  in  milk, 
but  not  cinnamon.  Stir  one-half  pound  citron  cut  into  very 
thin  slices,  also  one-half  pound  preserved  ginger;  add  one 
quart  of  cream;  stir  all  well  together,  and  freeze  in  ice  cream 

freezer. 

— Mrs.  L.  H.  Brown. 

TUTTI  FRUTTI 

Make  a  boiled  custard  of  one  quart  of  milk,  yolks  six  eggs, 
one  cup  of  sugar,  cook  slightly  till  smooth.  Strain,  and 
when  cool  add  one  quart  of  cream,  enough  sugar  to  make 
quite  sweet,  and  some  vanilla.  When  partly  frozen  add  three 
tablespoonful  of  Maraschino  or  large  wineglass  of  sherry, 
six  macaroons  browned  and  rolled,  one  pound  French  can- 
died fruit  cut  fine,  pineapples  and  cherries  preferred;  a  dozen 
English  walnuts,  blanched  and  pounded,  and  fifteen  or  twenty 

hazelnuts  pounded  fine. 

— Mrs.  H.  C.  Nevius. 


PIES 

••  No  soil  upon  earth  so  dear  to  our  eyes, 
As  the  soil  we  first  stirred  in  terrestial  pies." 

— O.  W.  Holmes. 

FLAKY  PIE  CRUST 

Three  cups  of  flour,  one  cup  of  lard,  a  little  salt,  about  one- 
half  cup  of  cold  water.  Mix  flour,  salt,  and  lard  thoroughly 
before  adding  water,  which  must  be  added  gradually.  Never 
put  your  hands  in  it;  chop  with  a  knife,  and  handle  as  little  as 
possible.  Sprinkle  pie  tin  with  a  little  flour  before  putting  on 
the  paste. 

— Mary  E.  Franklin. 

PIE  CRUST 

One  quart  of  flour  sifted  in  a  chopping  bowl,  one-half  pound 
of  butter,  one-fourth  pound  of  lard,  have  butter  and  lard  very 
cold;  chop  all  together  until  very  fine.  Mix  with  ice  water, 
divide  dough  in  four  parts,  pound  out  each  piece  with  rolling 
pin,  spread  three  layers  with  flakes  of  butter,  shake  dry  flour 
on  each  piece,  put  layers  together,  the  piece  without  butter  on 
top;  pound  out  with  rolling-pin,  this  will  make  pie  crust  for 
two  large  pies. 

—Mrs.  F.  G.  Tisdall. 

CREAM  PIE  NO.  i 

Three  eggs  well  beaten,  one  cup  of  powdered  sugar,  one  cup 
of  flour,  two  teaspponfuls  of  baking  powder,  one  tablespoonful 
of  sweet  milk.    Cream — one  scant  cup  of  sugar,  one-fourth 

135 


)VI.  D.  YatcMtine  &  Bro.  Co., 

GOAL  DEALERS, 

^W^OODBRIDQE,    N.   J. 


The  above  advertisement  is  purposely  to  call  the 
attention  of  the  public  to  our  Family  Coal — Egg, 
Stove  and  Chestnut. 

I  St. — We  can  supply  shorter  tons  than  any  other 
dealer,  so  as  to  take  shorter  time  for  cooking  and 
baking. 

2d. — For  several  months  past  we  have  made  no 
charge  for  family  coal  for  obvious  reasons  (had  none). 

3d. — The  shorter  the  credits  the  longer  the  tons. 

4th. — Poultry,  game,  fish  and  meats  prefer  our 
coal,  there  is  so  little  heat  in  it. 

5th. — If  the  old  man  loses  his  train  in  the  morning 
when  the  cook  has  overslept,  it  is  customary  to  blame 
Valentine's  Coal  as  the  easiest  way  they  have  from 
getting  fired  themselves. 

6th. — All  the  recipes  in  this  book  have  been  tried. 
The  survivors  are  all  in  the  Home  for  Dyspeptics. 

7th. — Parties  using  our  coal  need  carry  no  insur- 
ance. If  they  will  raise  the  windows  they  can  see 
the  fire  escape. 


WOODBRIDGE    COOK    BOOK  137 

cup  of  flour,  two  teaspoonfuls  of  essence  of  lemon,  two  eggs. 
Beat  all  together,  stir  into  a  pint  of  boiling  milk. 

— Mrs.  R.  N.  Valentine. 

CREAM  PIE  NO.  2 

For  two  pies  take  three  cups  of  sweet  cream,  three  table- 
spoonfuls  of  flour,  one  egg;  sweeten  to  taste,  and  flavor  with 
vanilla. 

—Mrs.  L.  L. 

CREAM  PIE 

Three  eggs,  one-half  cup  of  sugar,  one  cup  of  flour,  one 
heaping  teaspoonful  of  baking  powder.  Divide  in  two  cake 
tins.  When  cold  split  horizontally,  and  fill  with  cream. 
Filling  for  same — One  pint  of  milk,  one  egg,  one  cup  of  sugar, 
three  teaspoonfuls  of  cornstarch,  a  little  butter  and  flavoring 
(orange  especially  good). 

— Mrs.  N.  Johnson. 

CHOCOLATE  PIE 

One  pint  milk ;  one  cup  of  sugar ;  two  eggs ;  two  tablespoons 
of  chocolate  and  two  of  cornstarch.  Add  whites  of  eggs  at  the 
last.  Blend  chocolate  over  hot  water  and  cook  all  in  double 
boiler.  When  cool  have  ready  the  baked  crust  and  pour  filling 
in  the  shell.  Spread  over  the  top  one  cup  of  whipped  cream ; 
sweeten  with  one  large  tablespoon  of  powdered  sugar  and 
flavor  with  vanilla. 

— Mrs.  M.  D.  Valentine. 

LEMON  PIE  NO.  i 

Take  the  grated  rind  and  juice  of  one  lemon,  add  to  it  one 
cup  of  sugar  and  a  piece  of  butter  one-half  the  size  of  an  egg. 
With  one  cup  of  boiling  water  stir  one  tablespoonful  of  corn- 
starch beaten  with  the  yolks  of  two  eggs;  then  mix  in  the 


138  WOODBRIDGE    COOK    BOOK 

other  ingredients,  bake  with  under  crust.  When  done  spread 
over  the  whites  beaten  stiff  with  two  tablespoonfuls  of  pow- 
dered sugar,  and  brown  in  oven. 

—Mrs.  I.  N.  Harned. 


LEMON  PIE  NO.  2 

Three  lemons  grated  and  the  juice,  two  cups  of  sugar,  two 
cups  of  milk,  three  eggs,  two  tablespoonfuls  of  cornstarch. 
Bake  with  two  crusts. 

— Mrs.  W.  L.  Harned. 

LEMON  PIE  NO.  3 

Grated  rind  and  juice  of  one  lemon,  one  cup  of  sugar,  one 
cup  of  boiling  water,  two  tablespoonfuls  of  cornstarch,  butter 
half  size  of  an  egg.  Boil  all  together  until  cle  ir;  add  yolk  of 
one  egg.  Line  a  plate  with  rich  paste,  fill  with  the  above,  and 
bake.  Beat  the  white  of  egg  with  some  powder  £d  sugar,  cover 
pie  with  it,  return  to  the  oven,  and  brown  slightly. 

—Mrs.  R.  B.  Hart. 


LEMON  PIE  NO.  4 

Two  and  one-half  tablespoonfuls  of  cornstarch;  mix  thor- 
oughly in  a  little  cold  water;  add  a  pint  and  one-half  of  boiling 
water;  while  this  is  partially  cooking,  prepare  the  juice  and 
grated  rind  of  two  and  one-half  lemons,  and  one  and  one- 
third  cups  of  sugar,  and  yolks  of  four  eggs;  mix  them  well, 
and  then  stir  in  the  cornstarch.  Line  two  pie  pans  with 
pastry,  fill  them  with  mixture,  and  bake  in  moderate  oven 
about  half  hour.  Then  beat  the  whites  of  eggs  to  stiff  froth, 
add  two  tablespoonfuls  of  sugar,  spread  over  the  pies  in 
mound  shapes,  return  to  oven  to  brown  very  lightly. 

—Mrs.  W.  B.  Krug. 


WOODBRIDGE    COOK    BOOK  139 

LEMON  MERINGUE  PIE 

To  make  crust  take  one  cup  of  flour,  two  tablespoonfuls  of 
lard,  and  rub  the  lard  thoroughly  through  the  flour,  then  add 
one-third  cup  of  very  cold  water.  Roll  quickly  on  pastry 
board,  and  line  bottom  of  pie  plate.  Prick  several  times  to 
keep  from  raising  from  plate,  and  bake  in  quick  oven  ten 
minutes.  When  cool  add  following  filling:  Three  cups  of 
boiling  water,  one  cup  of  sugar,  little  salt,  two  tablespoonfuls 
of  cornstarch.  Boil  until  thick,  then  add  when  nearly  cold 
beaten  yolks  of  three  eggs  and  juice  of  two  lemons. 

— Mrs.  Edwards. 

LEMON  PIE  WITH  RAISINS 

Made  with  upper  crust,  juice  and  chopped  rind  of  one  lemon, 
one  egg,  one  cup  of  molasses,  one  cup  of  sugar,  one-half  cup 
of  water,  one  tablespoonful  of  flour,  one-half  cup  of  chopped 
raisins. 

—Mrs.  J.  B.  Edgar. 

MOTHER'S  OLD-FASHIONED  PIE 

One-half  cup  of  sugar,  two  tablespoonfuls  of  flour,  one  cup 
of  water,  one-half  cup  of  molasses,  good  tablespoonful  of  but- 
ter, juice  and  rind  of  one  large  lemon.  Put  water,  molasses, 
sugar,  and  lemon  on  to  boil  ten  minutes;  then  add  the  butter, 
also  flour  wet  with  water  and  made  smooth.  Cook  until 
thickened,  then  pour  mixture  in  pie  crust,  and  bake  with  two 
crusts. 

— Mrs.   C.   A.   Campbell. 

FILLING  FOR  LEMON  PIE 

Three  eggs,  two  lemons,  and  grated  rind,  one  cup  of  sugar, 
one  tablespoonful  of  flour,  one  cup  of  milk,  pinch  of  salt. 
Grate  lemons,  and  mix  with  sugar,  flour,  and  salt.     Beat  yolks 


WOODBRIDGE    COOK   BOOK  141 

of  eggs  and  milk  together;  then  mix  all  quickly  together,  and 
fill  pie  crust  and  bake.    Make  meringue  of  whites  of  eggs. 

— Mrs.  F.  F.  Anness. 


MINCE  PIES  NO.  I 

Two  pounds  of  sirloin  beef  and  beeve's  heart,  or  upper  part 
of  round ;  boil  or  simmer  with  little  water,  so  that  it  is  rich  and 
juicy;  one  pound  of  beef  suet  cleared  of  strings  and  minced 
finely;  five  pounds  of  apples,  pared  and  chopped;  two  pounds 
of  raisins  seeded  and  chopped,  one  pound  of  Sultana  raisins 
washed  and  picked  over,  two  pounds  of  currants,  washed  and 
carefully  picked  over,  three-quarter  pounds  of  citron  cut  up 
fine,  two  tablespoonfuls  of  cinnamon,  one  teaspoonful  of  pow- 
dered nutmeg,  two  tablespoonfuls  of  mace,  one  tablespoonful  of 
cloves,  one  tablespoonful  of  allspice,  one  tablespoonful  of  fine 
salt,  two  and  one-half  pounds  of  brown  sugar,  one  quart  of 
sherry,  one  pint  of  the  best  four-proof  brandy,  and  add  a  little 
brandy  each  time  pie  is  made.  Remarks — Always  much  more 
fruit  than  meat.  Sweet  cider  can  be  used,  boiled  down,  and 
skimmed.    The  best  of  puff  paste. 

—Mrs.  T.  C.  Tisdall. 


MINCE  PIES 

Ten  pounds  of  beef  roasted  and  seasoned  will  measure 
four  quarts  chopped,  eight  quarts  chopped  apples,  two  pounds 
of  melted  butter,  one  and  one-half  pounds  citron,  seven  pounds 
of  sugar,  one  ounce  mace,  two  teaspoonfuls  of  ground  cloves, 
three  nutmegs  grated,  juice  of  four  lemons  and  peel  of  same 
grated,  one  quart  of  brandy,  two  quarts  of  boiled  cider,  four 
pounds  chopped  raisins,  two  pounds  of  currants;  if  necessary 
add  more  cider. 

—Mrs.  C.  W.  Boynton. 


142  WOODBRIDGE    COOK   BOOK 

PUMPKIN  PIE 

To  one  quart  of  stewed  and  sifted  pumpkin  add  four  well- 
beaten  eggs,  two  cups  of  sugar,  one  teaspoonful  of  salt,  one 
tablespoonful  of  ginger,  and  one  quart  of  milk.  Bake  about 
forty  minutes  in  deep  platter  lined  with  good  pastry. 

— Mrs.  S.  B.  Hinsdale. 

RAISIN  PIE 

One  pound  of  raisins  seeded,  stew  slowly  in  a  little  water  un- 
til tender;  then  stir  in  one  cup  of  sugar,  juice  of  a  lemon,  two 
tablespoonf uls  of  flour,  a  little  salt ;  bake  with  two  crusts.  This 
makes  two  pies. 

— Mrs.  J.  H.  Coddington. 

WHITE  POTATO  PIE 

Two  cups  of  hot  mashed  potatoes,  lump  of  butter  the  size  of 
a  walnut,  one  quart  of  milk,  three  eggs  beaten  with  six  table- 
spoonfuls  of  sugar,  one  large  lemon,  or  two  small  ones ;  grate 
rind,  squeeze  juice,  bake  one  crust  till  set  like  custard,  before 
putting  in  oven  sprinkle  top  well  with  cinnamon. 

— Mrs.  J.  Lockw(K>d. 


CAKE 

*•  With  weights  and  measure  just  and  true, 
Oven  of  even  heat, 
Well  buttered  tins  and  quiet  nerves, 
Success  will  be  complete." 

ANGEL  CAKE 

Whites  of  ten  fresh  eggs,  one  and  one-fourth  cups  of  sifted 
granulated  sugar,  one  cup  of  sifted  flour,  one-half  teaspoonful 
of  cream  of  tartar,  a  pinch  of  salt  added  to  eggs  before  beat- 
ing. After  sifting  flour  four  or  five  times  measure  and  set 
aside  one  cup.  Beat  whites  of  eggs  about  half,  add  cream  of 
tartar,  and  beat  until  very,  very  stiff;  stir  in  sugar,  then  flour 
very  lightly.  Flavor  with  sweet  almond.  Put  in  tube  pan  in 
a  moderate  oven  at  once.  Will  take  from  forty-five  to  fifty- 
five  minutes  to  bake.  For  this  and  sunshine  cake  I  always 
use  pastry  flour. 

— Mrs.  S.  B.  Hinsdale. 

CITRON  CAKE 

One  and  one-half  cups  of  powdered  sugar  sifted,  one  cup  of 
butter,  one  cup  of  milk,  two  eggs,  two  and  one-half  cups  of 
flour  sifted  five  times,  two  teaspoonfuls  of  baking  powder, 
one-half  pound  of  citron;  cream,  butter,  and  sugar;  add  milk, 
flour,  and  baking  powder;  fold  in  eggs  (without  beating)  very 
carefully;  then  add  citron  cut  very  thin  and  dusted  with 
flour. 

— Mrs.  Etter. 

143 


The  Colonial  Dairy 

S  E  ^\^  A.  R  E  :N^. 

Sewarcn's  Supply  of 
MILK  AND  CREAM. 

Telephone  No.  26  F. 

GORHAM   L.   BOYNTON, 

Wholesale  and  Retail 

Lumber  and  Timber, 

Telephone  15  B.  SEWAREN,   N.  J. 


Take  the  Trolley. 


/^  OOD  COOKS        pURE       TV  /T  ILK       /^  REAM  I 
The  Beit  is  Supplied  by 

The  Colonial  Dairy, 

Telephone  No.  26  F.  SeWareil. 


WOODBRIDGE    COOK    BOOK  HS 

CHOCOLATE  CAKE  NO.  i 

Two  eggs,  one  cup  of  sugar,  one-half  cup  of  butter,  five 
tablespoonfuls  of  water,  five  tablespoonfuls  of  milk,  two  cups 
of  flour,  one-half  cup  of  grated  chocolate,  melt  until  soft;  two 
teaspoonfuls  of  baking  powder.  Frosting — One  cup  of  pow- 
dered sugar,  put  two  tablespoonfuls  of  boiling  water  on  it; 
flavor. 

—Mrs.  S.  E.  Potter. 


CHOCOLATE  CAKE  NO.  2 

One-half  cup  of  butter,  two  cups  of  sugar,  three  eggs,  one- 
half  cup  of  sour  milk,  one-half  teaspoonful  of  soda,  two  cups  of 
flour,  one  teaspoonful  of  vanilla,  one-third  of  a  cake  of  Baker's 
chocolate,  two  cups  of  boiling  water.  Beat  the  butter  to  a 
cream,  then  add  sugar;  then  beat  well,  and  add  eggs;  dis- 
solve the  soda  in  the  sour  milk;  then  add  vanilla  and  one- 
third  of  Baker's  chocolate  dissolved  in  one-half  cup  of  boiling 
water,  and  last,  add  the  flour;  bake  in  two  deep  jelly  tins. 
Icing  or  filling  for  the  cake:  four  tablespoonfuls  of  milk,  let 
come  to  boiling  heat,  take  off  the  stove,  and  stir  in  about  three- 
fourths  of  a  pound  of  confectioner's  sugar  and  little  vanilla; 
put  between  the  cakes  and  all  over  the  top  and  sides. 

—Mrs.  J.  H.  Coddington. 


CHOCOLATE  CAKE  NO.  3 

One-half  cup  of  butter,  two  cups  of  sugar,  three  eggs,  one- 
half  cup  of  milk,  two  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  one-third  cake  of  Baker's  chocolate  dissolved 
in  one-half  cup  of  boiling  water,  teaspoonful  of  vanilla. 
Icing — Four  tablespoonfuls  of  milk,  three-quarters  of  a  pound 
of  confectioner's  sugar. 

— Mrs.  Lockwood. 


146  WOODBRIDGE    COOK    BOOK 

CHOCOLATE  CARAMEL  CAKE 

One-half  cup  of  butter,  one  and  one-half  cup  of  sugar,  three 
eggs,  one  cup  of  milk,  two  and  one-half  cups  of  flour,  two  tea- 
spoonfuls  of  baking  powder;  vanilla  to  taste.  Filling — ^Two 
cups  of  brown  sugar,  one  cup  of  cream  or  milk,  butter  the  size 
of  an  egg,  one  tablespoonful  of  vanilla,  three-quarters  of  a  cup 
of  chocolate  (scraped).  Boil  until  thick;  spread  between  lay- 
ers and  on  top. 

— Mrs.   Oscar  Miller. 

CHOCOLATE  ROLL 

Four  eggs,  one-half  cup  of  sugar,  one  cup  of  flour,  one  tea- 
spoonful  of  Royal  baking  powder.  This  makes  two  cakes; 
spread  thin  on  long  tins;  spread  chocolate  over  cake,  and 
roll  up  immediately.  This  will  not  break  in  rolling  if  there 
is  not  too  much  flour.    Will  keep  some  time. 

— Mrs.  E.  Freeman. 

COFFEE  CAKE  NO.  i 

One  cup  of  sugar,  one  cup  of  butter,  one  cup  of  molasses, 
one  cup  of  cold,  strong  cofifee,  three  cups  of  flour,  three  eggs, 
one  teaspoonful  of  soda,  one  teaspoonful  of  cloves,  one  tea- 
spoonful  of  cinnamon,  one  teaspoonful  of  allspice,  a  little  nut- 
meg, one  large  cup  chopped  raisins. 

—Mrs.  J.  B.  Edgar. 

COFFEE  CAKE  NO.  2 

One  cup  of  sugar,  one  cup  of  molasses,  one  cup  of  strong, 
cold  cofifee,  one  cup  of  butter,  three  cups  of  flour,  one  egg,  one 
pound  of  raisins,  one  pound  of  currants,  one-half  pound  citron, 
three  level  teaspoonfuls  of  baking  powder,  one  teaspoonful  of 
cloves^  two  teaspoonfuls  of  cinnamon.  Bake  slowly  three 
hours. 

^•Mrs.  M.  Irving  Demarest, 


WOODBRIDGE    COOK    BOOK  H? 

CURRANT  CAKE 

One-half  pound  of  currants,  one-half  pound  of  flour,  one- 
half  pound  sugar,  one-quarter  pound  of  butter,  one-half  cup 
of  milk,  two  eggs,  heaping  teaspoonful  of  baking  powder. 
Bake  forty  minutes  in  medium  oven. 

— Miss  Minnie  Campbell. 

DELICIOUS  CAKE 

One  and  one-half  cups  powdered  sugar,  two-thirds  of  a  cup 
of  butter,  five  eggs  (whites  only),  one-half  cup  of  cornstarch, 
one  cup  of  milk,  two  and  one-half  cups  of  flour,  two  tea- 
spoonfuls  of  baking  powder.  Beat  sugar  and  butter  to  a 
cream,  add  the  whites  of  eggs  beaten  to  a  stiff  froth,  stir,  and 
beat  this  until  as  light  as  foam,  then  add  cornstarch  dis- 
solved in  part  of  the  milk,  flour,  and  baking  powder;  flavor 
with  vanilla.  White  icing  for  filling — One-half  cup  of  water, 
one  and  one-half  cups  of  sugar  (soft  white),  one  egg  (white 
only);  boil  sugar  and  water  until  it  drops  thick  and  heavy, 
then  pour  it  slowly  on  the  white  of  egg  which  has  been 
beaten  very  light;  add  one  teaspoonful  of  either  orange  or 
lemon — always  use  different  flavoring  in  cake  and  filling.  This 
cake  is  better  if  not  cut  for  two  or  three  days  after  baking. 

— Mrs.  Etter. 

EGOLESS  CAKE 

One  cup  of  sugar,  one  cup  of  sour  milk,  one  cup  seeded 
raisins,  one-half  cup  of  currants,  one-half  cup  of  butter,  two 
cups  of  flour,  one  teaspoonful  of  soda,  one  teaspoonful  of  cin- 
namon, one-fourth  teaspoonful  of  gi^ound  cloves,   one-half 

nutmeg. 

— Mrs.  J.  H.  Coddington. 

FEATHER  CAKE 
One  and  one-half  cups  of  sugar,  one-half  cup  of  butter,  two 


WOODBRIDGE    COOK    BOOK  149 

eggs,  one  cup  of  milk,  two  and  one-half  cups  of  flour,  one 
teaspoonful  of  soda^  two  of  cream  of  tartar. 

— Miss  Georgia  Brokaw. 

FRUIT  CAKE 

One  pound  of  sugar,  one  pound  of  butter,  one  pound  of 
flour,  three  pounds  of  raisins,  three  and  one-half  pounds  of 
currants,  one  and  one-half  pounds  of  citron,  ten  eggs,  one- 
half  gill  of  brandy,  one-half  gill  of  molasses,  one-fourth  ounce 
of  cinnamon,  one-fourth  ounce  of  mace,  one-fourth  ounce  of 
ginger. 

—L.  A.  H. 

FRUIT  CAKE  NO.  2 

One  pound  of  butter,  one  pound  of  sugar  (H.  B.),  one  pound 
of  flour,  six  eggs,  three  pounds  of  raisins,  two  pounds  of  cur- 
rants, one  cup  of  molasses,  one  cup  of  brandy,  twO'  ounces  of 
cinnamon,  two  ounces  of  allspice,  one-half  ounce  of  nutmeg 
(grated) ;  salt.     Bake  three  or  four  hours. 

— Mrs.  Josephine  Romond. 

FRUIT  CAKE  NO.  3 

One  pound  of  butter,  one  pound  of  brown  sugar,  one  pound 

of  flour,  ten  eggs,  five  pounds  of  raisins  (seeded),  one  pound 

of  citron  cut  very  thin,   one  cup   of  molasses,   one  cup  of 

brandy,  one  tablespoonful  of  cinnamon,  one  tablespoonful  of 

cloves,  one  tablespoonful  of  nutmeg;  cream,  butter,  and  sugar 

together;  add  eggs  one  at  a  time;  flour  the  fruit,  and  add  a 

little  salt  to  the  whole  mixture.     To  be  baked  in  a  slow  oven  all 

night. 

— Mrs.  John  Lockwood. 

GOLD  CAKE 

One  cup  of  sugar,  two-thirds  of  a  cup  of  butter,  one-half 
cup  of  sweet  milk,  yolks  of  five  eggs,  one  teaspoonful  of 


150  WOODBRIDGE    COOK    BOOK 

cream  of  tartar,  one-half  teaspoonful  of  soda,  two  cups  of 
flour.  Beat  the  e^gs  to  a  froth,  heat  the  butter  and  sugar  to- 
gether before  adding  the  eggs.     Flavor  to  suit  taste. 

-— H.  K.  Osborn. 

GRAFTON  CAKE 

Two  tablespoonfuls  of  butter, one  and  one-half  cups  of  sugar, 
two  eggs  beaten  separately,  one  cup  of  water,  scant  two  and 
one-half  cups  of  flour,  one  heaping  teaspoonful  of  baking 
powder,  one-fourth  of  a  nutmeg  grated,  or  one  teaspoonful  of 
almond  flavoring. 

— Mrs.  Charles  Taylor  Pierce. 

HICKORY  NUT  CAKE 

Four  eggs,  two  cups  of  sugar,  one-half  cup  of  cream  or  but- 
ter, two  and  one-half  cups  of  flour,  two  teaspoonfuls  of  bak- 
ing powder  (Royal),  three-fourths  of  a  cup  of  milk.  Bake 
in  layers.  Filling — Two  eggs,  one  cup  of  sugar,  two  heaping 
tablespoonfuls  of  cornstarch,  one  cofifee  cup  of  chopped  hick- 
ory nuts,  one  pint  of  milk;  beat  eggs,  sugar,  cornstarch,  and 
nuts  together,  and  stir  into  milk  while  boiling;  let  cook  as  thick 
as  a  custard;  when  cold  spread  between  layers. 

— Mrs.  H.  J.  Forbes. 

HICKORY  NUT  AND  RAISIN  CAKE 

Two  quarts  of  hickory  nuts  before  cracked,  one  and  three- 
fourths  pounds  of  raisins  seeded,  one  pound  of  brown  sugar, 
one  pound  of  flour,  three-fourths  pound  of  butter,  six  eggs, 
one  nutmeg,  and  one-half  tumbler  of  wine. 

—Mrs.  O.  Miller. 

HOOSIER  CAKE 

One  an'd  one-half  cup  of  butter,  one  cup  of  molasses,  two 
cups  of  sugar,  four  cups  of  flour,  one  cup  of  sour  milk,  one 


WOODBRIDGE    COOK    BOOK  151 

teaspoonful  of  soda,  fire  eggs,  one  and  one-half  pounds  of 
raisins,  one-half  pound  of  citron,  one  nutmeg,  one  teaspoonful 
of  cinnamon,  one-half  teaspoonful  of  cloves. 

— Mrs.  Henry  P.  Cortelyou. 


IMPERIAL  CAKE 

One  pound  of  flour,  one  pound  of  sugar,  one  pound  of  but- 
ter, three-fourths  of  a  pound  of  blanched  almonds  sliced, 
two  pounds  of  raisins,  one  pound  of  citron,  ten  eggs,  one  wine- 
glass of  grape  juice  and  rind  of  three  lemons,  grated,  and  the 
juice,  too;  two  tablespoonfuls  of  baking  powder.  Bake  three 
or  more  hours  in  a  slow  oven. 

— Mrs.  A.  E.  Clarkson. 


LEMON  CAKE 

Make  in  four  layers,  icing  between  them.  The  yolks  of  four 
eggs  and  the  whites  of  three  beaten  separately,  one  pound  of 
granulated  sugar,  one  cup  of  milk,  one  large  tablespoonful  of 
butter,  two  and  one-half  cups  of  flour,  one  teaspoonful  of  soda, 
and  two  of  cream  of  tartar.  Icing — ^White  of  one  egg,  one 
pound  of  pulverized  sugar,  and  the  grated  rind  and  juice  of  one 
large  lemon. 

— Mrs.  J.  Edgar  Brown, 


LILY  CAKE 

One  pound  of  sugar,  one-half  pound  of  butter,  whites  of 
seven  eggs  beaten  to  a  stiff  froth,  one  cup  of  sweet  milk,  one 
teaspoonful  of  soda  dissolved  in  the  milk,  two  teaspoonfuls  of 
cream  of  tartar  mixed  with  the  flour,  two  and  one-half  cups  of 
flour,  one-half  cup  of  cornstarch. 

— Mrs.  Ann  B.  Voorhees. 


ESTABLISHED 


I860. 


Thomas  Jardine  &  Son, 

MONUMENTS 

and 

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Work 
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Send  for  ^esigrts  and.  Prices. 
We    beg    leave    to    draw    your    attention    to    our 


NEW  BRAND  OF  FLOUR, 


"  Kii\^  Arthur. 


^f 


America's  Best !      ^    ^    ^      Rich  in  Gluten ! 
Wliite  as  Snow! 

With  all  the  nourishment  and 

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foods. 

A  trial  will  convince  you  why. 

J.   J.    DIETCHE, 

Grocer, 
201  High  street,  Perth  Amboy,  N.  J. 


WOODBRIDGE    COOK    BOOK  153 

MOLASSES  CAKE 

Two  eggs  well  beaten,  one  cup  of  brown  sugar,  one  table- 
spoonful  of  butter,  one  cup  of  molasses,  one  cup  of  cold  coffee, 
three  cups  of  flour,  one-half  teaspoonful  of  salt,  three  tea- 
spoonfuls  of  baking  powder,  one  teaspoonful  of  cloves,  one 
teaspoonful  of  ginger,  one  teaspoonful  of  allspice.  Cook  in 
moderate  oven  for  twenty  minutes. 

— Mrs.  Edwards. 

PLAINFIELD  MOLASSES  CAKE 

One  teacup  of  molasses,  one  egg,  one .  tablespoonful  of 
shortening,  two  cups  of  flour.  Mix  all  together;  add  one  tea- 
cup of  boiling  water  or  coffee  with  a  teaspoonful  of  soda  dis- 
solved in  it,  a  little  salt,  and  spice  to  taste. 

— Mrs.  Robert  Valentine. 

MOLASSES  GINGERBREAD 

One  cup  of  molasses,  two  tablespoonfuls  of  butter  melted 
and  mixed  with  molasses,  one  cup  boiling  water,  one  teaspoon- 
ful of  soda  dissolved  in  the  water  while  hot;  let  cool  before  ad- 
ding two  and  one-eighth  cups  of  flour,  one  teaspoonful  of 
ginger,  one  teaspoonful  of  cinnamon. 

— Mrs.  W.  L.  Harned. 

MOLASSES  CAKE 

One  egg  beaten  very  light.  Half  cup  sugar;  half  cup 
molasses ;  half  cup  drippings,  half  cup  boiling  water ;  one  even 
teaspoonful  baking  soda;  half  teaspoon  ginger  and  cinnamon; 
one  and  one-half  cup  flour. 

— Mrs.  M.  D.  Valentine. 

MOTHER'S  CAKE 

One-half  cup  of  milk  with  a  teaspoonful  of  butter  on  the 
stove  to  get  hot.     Beat  the  whites  of  two  eggs  stiff,  then  put 


154  WOODBRIDGE    COOK    BOOK 

in  yolks  and  beat;  cup  of  sugar  beaten  in  with  eggs  nicely, 
then  put  in  one  cup  of  flour  with  two  level  teaspoonfuls  of 
baking  powder;  add  hot  milk,  and  flavoring  (one  teaspoonful 
of  vanilla). 

—Mrs.  R.  B.  Hart. 


NOVELTY  CAKE 


i 


Two  cups  of  powdered  sugar,  three-fourths  of  a  cup  of 
butter,  three  eggs,  one  cup  of  milk,  two  teaspoonfuls  of  bak- 
ing powder  (Royal),  flour  to  make  smooth  batter.  Bake  two 
layers  of  this  batter,  then  add  to  that  remaining  one-half  tea- 
spoonful  of  allspice,  one-half  teaspoonful  of  cloves,  one  tea- 
spoonful  of  cinnamon,  one-fourth  pound  of  raisins,  one-fourth 
pound  citron,  one-fourth  pound  of  currants.  Bake  this  in  one 
layer,  and  place  between  the  two  white  layers,  using  soft  icing 
for  filling.  Soft  icing — One-half  teaspoonful  of  butter,  two 
tablespoonfuls  of  milk,  one-half  teaspoonful  vanilla  (or  any 
other  desired  flavoring),  confectioner's  sugar  enough  to  make 
it  spread  nicely,  the  icing  will  not  crack  in  cutting. 

-—Mrs.  Etter. 

MOTHER  BREWSTER'S  ONE-EGG  CAKE 

One  eg^,  one  cup  of  sugar,  one  cup  of  milk  or  cream,  two 
and  one-half  cups  of  flour,  two  tablespoonfuls  of  butter,  two 
teaspoonfuls  of  baking  powder,  or  one  of  soda  and  two  of 
cream  of  tartar. 

ORANGE  CAKE  NO.  i 

Two  cups  of  sugar,  five  eggs,  one-half  cup  of  water,  juice 
and  rind  of  one  orange,  two  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  pinch  of  salt.  Icing — ^Juice_and  rind  of  a 
large  or  two  small  oranges;  stiffen  with  confection.  Spread 
between  layers  and  on  top. 

— Mrs.  Willard  Freeman. 


WOODBRIDGE    COOK    BOOK  155 

ORANGE  CAKE  NO.  2 

Two  cups  powdered  sugar  (sifted),  two-thirds  of  a  cup  of 
butter,  three  eggs,  three  and  one-half  cups  of  flour  sifted  seven 
times,  two  teaspoonfuls  of  cream  of  tartar,  one  teaspoonful  of 
soda,  two  large  sour  oranges.  Cream,  butter,  and  sugar  to- 
gether; take  the  juice  and  a  little  grated  rind  of  the  oranges 
put  in  a  cup,  and  if  it  does  not  fill  it  add  water  enough  to  do 
so;  dissolve  cream  of  tartar  and  soda  in  part  of  this,  then  add 
flour,  and,  lastly,  fold  in  the  eggs  one  at  a  time;  bake  in  layers. 
Filling — Juice  and  grated  rind  of  one  sour  orange,  one  egg 
(yolk),  one-half  teaspoonful  of  butter,  one  pound  of  con- 
fectioner's sugar  (sifted).  Take  butter  and  a  little  of  the  sugar 
and  cream  together,  add  yolk  of  egg,  and  gradually  add  or- 
ange juice  and  rind  and  sugar  until  all  is  well  creamed  to- 
gether. This  will  make  filling  for  cake  and  cover  top  and 
sides. 

—Mrs.  Etter. 

ORANGE  CAKE— LAYER  CAKE 

Two  eggs  separate,  one-half  cup  of  butter,  heaping  cup  of 
sugar,  cream,  butter,  and  sugar;  add  yolks  of  eggs;  one  cup  of 
milk,  two  cups  of  flour,  two  teaspoonfuls  of  baking  powder; 
Lastly  add  beaten  whites. 

— Mrs.  J.  E.  Breckenridge. 

PLAIN  CAKE 

Two  eggs,  beat  well,  one  cup  of  sugar,  one  cup  of  flour,  one 
heaping  teaspoonful  of  baking  powder,  one  pinch  of  salt.  Beat 
well,  and  add,  last  of  all,  one-half  cup  of  hot  milk.  Bake  in 
a  deep  pan  with  a  good  oven  to  start — from  thirty  to  forty 
minutes.    Flavor  to  taste. 

FANCY  POUND  CAKE 
One  pound  of  flour,  one  pound  of  sugar,  three-fourths  of  a 


WOODBRIDGE    COOK   BOOK  i57 

pound  of  butter,  six  eggs,  one  cup  of  sweet  milk,  one  nutmeg, 
one  teaspoonful  of  soda,  two  of  cream  of  tartar. 

— Miss  Georgia  Brokaw. 

POUND  CAKE 

One  pound  of  sugar,  three-fourths  of  a  pound  of  butter, 
one  pound  of  pastry  flour,  scant;  nine  eggs;  cream,  butter, 
and  sugar.  Add  eggs  unbeaten,  two  at  a  time,  till  all  are 
beaten  in.     Beat  very,  very  hard.     Put  in  moderate  oven. 

— Miss  Susie  Freeman. 

FRENCH  POUND  CAKE 

Three-fourths  of  a  pound  of  butter,  one  pound  of  sugar, 
six  eggs  beat  in  separate,  one-half  cup  of  milk,  one  pound  of  H. 
O.  flour. 

—Mrs.  W.  H.  D. 

SCRIPTURE  CAKE 

One  cup  of  butter,  Judges  5 125 ;  two  cupfuls  of  sugar,  Jere- 
miah 6:20;  three  and  one-half  cupfuls  of  flour,  I  Kings  4:22; 
two  cupfuls  of  raisins,  I  Samuel  30:12;  two  cupfuls  figs,  I 
Samuel  30:12;  one  cupful  almonds,  Genesis  43:11;  one  cup- 
ful water,  Genesis  24:20;  six  eggs,  Isaiah  10:14;  a  little  salt, 
Leviticus  3:13;  one  large  iron  spoonful  honey,  Exodus  16:31; 
sweet  spices  to  taste,  I  Kings  10:2.  Follow  Solomon's  advice 
for  making  good  boys  (first  clause  of  Proverbs  23:14)  and  you 
will  have  a  good  cake.  Sift  two  teaspoonfuls  of  baking  pow- 
der with  the  flour,  pour  boiling  water  on  almonds  to  remove 
from  skin;  seed  raisins  and  chop  figs. 

— Mrs.  George  Moffett. 

SILVER  CAKE 

One  cup  of  sugar,  two-thirds  of  a  cup  of  butter,  one-half  cup 
of  sweet  milk,  whites  of  five  eggs  beaten  to  stiff  froth,  one  tea- 


158         WOODBRIDGE    COOK   BOOK 

spoonful  of  cream  of  tartar,  one-half  teaspoonful  of  soda;  flavor 
with  bitter  almonds.     Flour  to  make  good  batter. 

— H.  K.  O. 

SNOW  CAKE 

One-half  cup  of  butter,  one  cup  of  sugar,  one-half  cup  flour, 
one-half  cup  sweet  milk;  whites  of  four  eggs,  one  teaspoon- 
ful of  baking  powder. 

— Miss  Minnie  Campbell. 

SPONGE  CAKE  NO.  i 

Twelve  eggs ;  take  the  weight  of  ten  in  sugar,  the  weight  of 
six  in  flour;  beat  the  yolks  and  sugar  to  a  cream;  put  in  the 
grated  rind  of  a  lemon.  Beat  the  whites  to  a  stifif  froth,  and 
add  to  the  yolks  and  sugar.  Beat  hard,  very  hard,  for  fifteen 
minutes;  stir  the  flour  in  very  gently;  add  the  juice  of  the 
lemon,  stirring  very  lightly;  bake  in  shallow  pans  in  a  moder- 
ate oven  for  thirty  minutes. 

— Susie  Freeman. 

SPONGE  CAKE  NO.  2 

Six  eggs,  one-half  pound  of  flour,  three-fourths  pound  of 
sugar,  one  lemon,  rind  and  juice,  one-half  cup  of  water.  Boil 
the  water  and  sugar  together  until  it  drops  from  a  spoon  like 
jelly.  Beat  the  whites  of  the  eggs  until  very  light;  then  mix 
them  with  the  unbeaten  yolks,  and  pour  the  syrup  over  them,  a 
little  at  a  time,  beating  all  the  while ;  continue  to  beat  until  the 
mixture  is  cold;  then  add  the  lemon  and  flour,  stirring  lightly. 
Bake  fifteen  or  twenty  minutes  in  a  quick  oven. 

— Miss  Preston. 

SPONGE  CAKE  NO.  3 

Three  eggs  beaten  very  light,  one  and  one-half  cups  of 
ground  sugar,  beat  well ;  one  cup  of  flour  with  one  teaspoonful 


WOODBRIDGE    COOK   BOOK  i59 

of  cream  of  tartar;  one-half  cup  of  cold  water  with  one-half 
teaspoonful  of  soda.  Lastly,  add  one  cup  of  flour,  and  beat 
for  five  minutes.     Cook  in  slow  oven. 

— Mrs.  Edwards. 


CREAM  SPONGE  CAKE 

Sift  two  cups  of  flour  with  two  teaspoonfuls  of  baking  pow- 
der, mix  in  two  cups  sifted  sugar,  one  cup  sweet  cream,  the 
well-beaten  yolks  of  four  eggs;  flavor  with  lemon.  Just  before 
pouring  in  the  pan  add  the  whites  of  four  eggs  beaten  light. 

— A.  E.  Hoagland. 


HOT  WATER  SPONGE  CAKE 

Six  eggs,  two  cups  of  sugar  (sifted),  three  cups  of  flour,  one 
cup  of  boiling  water,  one  teaspoonful  of  baking  powder.  Beat 
sugar  and  yolks  of  eggs  to  cream;  add  water;  let  stand  until 
you  beat  whites  of  eggs  very  stiff;  then  add  flour  and  baking 
powder,  and,  lastly,  the  whites  of  eggs  beaten  fifteen  minutes. 
The  success  of  this  cake  is  in  the  beating. 

— Mrs.  Etter. 


LEMON  CREAM  SPONGE  CAKE 

Three  eggs,  one  and  one-half  cups  of  sugar,  one-half  cup  of 
cold  water,  two  cups  of  flour,  two  teaspoonfuls  of  baking 
powder.  Separate  eggs,  add  sugar  to  yolks,  beat  until  light, 
add  water,  then  sift  in  flour  and  beat  thoroughly,  lastly  fold  in 
whites,  but  do  not  beat;  then  bake  in  jelly  pans.  Filling — 
Beat  white  of  one  egg  in  bowl  and  add  powdered  sugar  until 
thick,  add  grated  rind  and  juice  of  one  large  lemon  or  two 
small  ones,  add  more  sugar  until  you  have  the  right  con- 
sistency, then  spread  between  and  on  top  of  cake. 

— S.  C.  C. 


N^tuts^lfui  Acre  Plots 


•  •SLVtm 


Hempstead  Gardens. 


€L. 


Title  by  the  Title 
Guarantee  and  Trust 
Company,  New  York. 


Terms,  10  Per  Cent.  Cash  and  Monthly 
Payments. 

Rebate  of  lo  Per  Cent  Discount  for 
Whole  Cash. 


Access— 45  minutes  from  Long  Island  City  or  Brooklyn.     Commu- 
tation less  than  20  cents  per  day. 

Most  desirable  location  for  a  fine  country  house. 

For  further  particulars,  or  free  tickets  to  investigate,  call  or 
apply  to 

THE  REAL  ESTATE  MORTGAGE  CO. 

11   John  Street   (Corbin   Building), 
Third   Floor,  New  York. 


l®"The  Tunnels  and  Bridges  and  Electric  Road 
will  soon  largely  increase  the  value  of  this  fine 
property  and  reduce  time  of  travel. 


WOODBRIDGE    COOK   BOOK         i6i 

STIR  CAKE 

One  pound  of  powdered  sugar,  one  cup  of  butter,  one  and 
one-half  cups  of  milk,  two  teaspoonfuls  of  baking  powder, 
three  cups  of  flour,  four  eggs.  Beat  sugar  and  butter  to 
cream;  add  milk,  flour,  baking  powder;  lastly,  fold  in  the  eggs 
one  at  a  time  without  beating.     Bake  in  moderate  oven. 

—Mrs.  H.  J.  Forbes. 

SUNSHINE  CAKE 

Whites  of  seven  small  fresh  eggs,  yolks  of  five,  one  cup  of 
sifted  granulated  sugar,  two-thirds  of  a  cup  of  flour,  one- 
third  of  a  teaspoonful  of  cream  of  tartar,  and  a  pinch  of  salt. 
Sift  flour  four  or  five  times;  measure  and  set  aside.  Beat 
yolks  of  eggs  thoroughly.  Add  salt  to  whites,  and  beat  about 
half;  then  add  cream  of  tartar,  and  beat  until  very,  very  stiff. 
Stir  in  sugar  lightly,  then  beat  yolks  thoroughly;  then  add 
flour  put  in  tube-pan,  set  in  the  oven  at  once.  Bake  from 
forty-five  to  fifty  minutes. 

—Mrs.  S.  B.  Hinsdale. 

VARIETY  CAKE 

One  and  one-half  cups  of  sugar,  one-half  cup  of  butter,  one- 
half  cup  of  milk,  three  cups  of  flour,  three  eggs,  one  teaspoon- 
ful of  cream  of  tartar,  one-half  teaspoonful  of  soda.  To  one- 
third  of  the  butter  add  one-half  teaspoonful  of  cloves,  one-half 
teaspoonful  of  cinnamon,  nutmeg,  and  a  cup  of  chopped  rai- 
sins. Bake  in  three  tins;  put  the  dark  in  the  center  with  the 
frosting  or  jelly  between. 

— Mrs.  Ann  B.  Voorhees. 

VELVET  CAKE 

One-half  pound  of  butter  creamed  with  one  pound  of  sugar, 
beat  three  minutes,  six  eggs  added,  one  at  a  time,  beating  well 


l62  WOODBRIDGE    COOK    BOOK 

after  each  egg  is  added;  add  gradually  one  cup  of  lukewarm 
milk,  beat  well,  then  add  one  teaspoonful  of  baking  powder  to 
one  pound  of  flour;  sift  flour  into  the  cake,  flavor,  beat  well 
for  ten  minutes.     Can  be  baked  in  layers  or  loaf. 

— Mrs.  de  Russy. 

VELVET  LUNCH  CAKE  NO.  i 

One  cup  of  sugar,  one-half  cup  of  butter,  one  cup  of  sour 
milk,  two  cups  of  flour,  one  egg,  one  teaspoonful  of  soda  dis- 
solved in  milk,  oiie  cooking  spoonful  of  molasses,  one  tea- 
spoonful of  cinnamon,  one-half  teaspoonful  of  cloves,  three- 
fourths  of  a  cup  of  raisins,  one-half  cup  of  currants. 

— L.  A.  H. 

VELVET  LUNCH  CAKE  NO.  2 

One  cup  of  sugar,  one-half  cup  of  butter,  one  cup  of  sour 
milk,  two  cups  of  flour,  one  egg,  one  teaspoonful  of  soda,  two 
tablespoonfuls  of  molasses,  one  teaspoonful  of  cinnamon,  one- 
half  teaspoonful  of  cloves,  one-half  teaspoonful  of  nutmeg. 
Fruit  added  to  the  above  makes  a  nice  fruit  cake. 

—May   E.   Kelly. 

WASHINGTON  CAKE 

One  pound  of  sugar,  one  pound  of  flour,  one-half  pound  of 
butter,  four  eggs,  one  and  one-half  pounds  of  raisins,  one  tea- 
cup of  cream,  and  some  brandy. 

— Mrs.  Ezra  Brewster. 

WHITE  CAKE 

Three-lourths  cup  of  butter,  one  and  one-half  cups  of  sugar, 
one-half  cup  of  milk,  two  and  one-half  cups  of  flour,  two  tea- 
spoonfuls  of  baking  powder,  the  whites  of  eight  eggs;  flavor 
with  vanilla. 

— Mrs.  D.  S.  Voorhees. 


SMALL  CAKES 

COOKIES  NO.  I 

Two  cups  of  sugar,  one  cup  of  butter,  a  little  more  than  one 
quart  of  flour,  two  eggs,  four  tablespoonfuls  of  sweet  milk,  two 
teaspoonfuls  of  baking-powder. 

— Mrs.  E.  H.  Boynton. 

COOKIES  NO.  2 

One  cup  of  butter,  one  cup  of  powdered  sugar,  one  quarter 
cup  of  milk,  two  eggs,  one  and  one-half  cups  of  flour,  one  tea- 
spoonful  of  baking  powder,  pinch  of  salt,  one  tea- 
spoonful  of  vanilla.  Mix  together,  and  roll  very  thin;  after 
cutting  rub  the  top  of  each  cookie  with  white  of  egg  beaten  to 
a  froth,  and  sprinkled  with  chopped  almonds. 

— Mrs.  William  Edgar. 

COOKIES  NO.  3 

One  cup  of  sugar,  three-fourths  of  a  cup  of  butter,  one  egg^ 
one  teaspoonful  of  cream  of  tartar,  one-half  teaspoonful  of 
baking  soda,  one  tablespoonful  of  milk  (any  flavor  may  be 
used) ;  dissolve  cream  of  tartar  and  soda  in  milk ;  add  flour  to 
make  stiff  dough;  roll  very  thin;  sprinkle  with  granulated 
sugar,  and  cut  with  biscuit-cutter;  bake  in  moderate  oven. 

— Mrs.   Etter. 

COOKIES  NO.  4 

Two  cups  of  sugar,  one  cup  of  butter,  two  eggs,  one-half  cup 
of  milk,  one-half  teaspoonful  of  vanilla  and  lemon  mixed,  one- 

163 


WOODBRIDGE    COOK    BOOK  165 

fourth  teaspoonful  of  salt,  two  teaspoonfuls  of  baking  pow- 
der sifted  through  flour  enough  to  roll  thin.  Bake  in  hot 
oven.  Very  pretty  cut  in  fancy  shapes,  and  iced  with  different 
colors. 

— Mrs.  Isaac  Inslee. 

CHOCOLATE  COOKIES 

Beat  to  a  cream  one-half  cup  of  butter,  one  cup  of  sugar, 
one-fourth  teaspoonful  of  salt,  one  teaspoonful  of  cinnamon, 
two  ounces  of  Baker's  chocolate;  add  one  egg,  one  teaspoon- 
ful of  baking  powder,  two  tablespoonfuls  of  milk,  about  two 
and  one-half  cups  of  flour.    Roll  thin. 

■— Mittie  E.  Hamed. 

COCOANUT  COOKIES  NO.  i 

Two  cups  of  sugar,  one  cup  of  butter,  two  cups  of  grated 
cocoanut,  two  eggs,  one  teaspoonful  of  baking  powder;  mix 
with  enough  flour  to  roll  easy;  roll  very  thin.  Bake  in  quick 
oven,  but  not  too  brown. 

—Mrs.  C.  A.  Campbell. 

COCOANUT  COOKIES  NO.  2 

One-fourth  pound  of  flour,  one-fourth  pound  of  butter, 
one  pound  of  powdered  sugar,  four  eggs,  two  cocoanuts  grated 
and  dried  by  the  fire. 

— Susie  Freeman. 

SUGAR  COOKIES 

Cream  three-fourths  of  a  pound  of  sugar  and  same  of  but- 
ter togfether,  add  pinch  of  salt,  four  well-beaten  eggs,  one 
pound  of  flour  to  suit  taste,  or  add  caraway  seeds,  roll  thin, 
cut  in  shapes,  and  bake  in  quick  oven. 

— Mrs.  W.  A.  Osborn. 


i66         WOODBRIDGE    COOK    BOOK 

CREAM  PUFFS  NO.  i 

Take  one  cup  of  boiling  water,  add  one-half  cup  of  butter, 
one  cup  of  flour,  stirring  until  it  is  a  smooth  thick  paste,  stir 
quickly  five  minutes;  take  off,  and  when  it  is  a  little  cool,  stir 
in  six  eggs,  and  drop  them  on  a  greased  pan  a  little  way  apart; 
make  them  small,  for  they  spread.  Bake  in  a  very  hot  oven. 
When  done  cut  open  and  spread  cream  between. 

— Mrs.  R.  Valentine. 

CREAM  PUFFS  NO.  2 

One-half  cup  of  butter  melted  in  one  cup  of  hot  water.  Set 
on  stove  to  boil,  while  boiling  stir  in  one  cup  of  flour.  When 
cool  stir  in  three  eggs,  one  after  the  other,  without  beating. 
Drop  on  hot  tins,  and  bake  for  twenty-five  minutes.  Filling — 
One  cup  of  milk,  one  egg,  one-half  cup  of  sugar.  Boil  and 
thicken  with  cornstarch.     Flavor  with  vanilla. 

—Mrs.  W.  L.  Hamed. 

CRULLERS  NO.  i 

One  cup  of  sugar,  seven  tablespoonfuls  of  melted  butter,  one 
teacup  of  sweet  milk,  two  dessertspoonfuls  of  baking  powder, 
two  eggs.  Mix  all  together  with  flour  enough  for  a  soft 
dough. 

—Mrs.  W.  B.  Krug. 

CRULLERS  NO.  2 

One  cup  of  sugar,  pinch  of  salt,  one-half  nutmeg  grated,  one 
teaspoonful  of  shortening,  lard  or  cottolene  preferred,  two  eggs 
beaten,  yolks  and  whites  together;  one  scant  cup  of  milk,  one 
quart  of  flour,  measured  before  sifting;  two  even  teaspoonfuls 
of  baking  powder — sift  twice.  Mix  in  the  order  given, 
but  do  not  use  all  the  flour;  this  quantity  will  be  enough  to 
dredge  the  board  and  perhaps  leave  some.    Stir  in  enough 


WOODBRIDGE    COOK   BOOK         167 

flour  to  be  spoon-stiff.  Roll  out  as  soft  as  can  be  handled; 
cut  out.  Boil  in  smoking  hot  lard,  i.  e.,  this  will  be  right  when 
a  smoke  first  begins  to  rise  from  the  kettle.  A  deep  smoke 
will  make  hard  burnt  crullers.  Drain  on  butcher  paper  and 
when  half  cold  roll  in  powdered  sugar. 

— Mrs.  Anton  Kuhlmann. 

DOMINOES 

Take  sponge  cake,  baked  in  thin  sheets,  and  cut  in  small 
oblong  pieces,  the  size  of  a  domino,  a  trifle  larger.  Frost  the 
top  and  sides.  When  the  frosting  is  hard,  draw  the  black 
lines,  and  make  the  dots,  with  a  small  brush  dipped  in  melted 
chocolate.  These  are  very  nice  for  children's  parties.  The 
lines  and  dots  can  also  be  made  of  pink  frosting. 

— Mrs.  Charles  Taylor  Pierce. 

CONNECTICUT   DOUGHNUTS 

One  cup  butter;  two  cups  sugar;  three  cups  milk;  two  eggs; 
one  yeast  cake.  Take  half  sugar  and  butter,  after  working  to- 
gether add  milk  and  yeast;  make  a  stiff  batter  and  stand  over 
night.  Beat  batter  with  the  hand  until  soft  as  possible.  In 
the  morning,  work  in  remainder  of  sugar  and  butter,  and  flour 
enough  to  roll  out.  Roll  out  and  stand  until  light  enough 
to  fry. 

—Mrs.  J.  B.  Edgar. 

DROPPED   DOUGHNUTS 

One  cup  sugar;  two  tablespoons  butter;  three-fourths  cup 
of  milk;  three  eggs;  three  cupfuls  flour;  one  large  teaspoon- 
ful  baking  powder.  Salt  and  flavoring  to  taste.  Beat  butter 
and  sugar  to  a  cream ;  add  flavoring,  salt,  and  egg  yolks  and 
whites  beaten  separately.  Now  add  the  milk,  and  finally  the 
flour.  Drop  this  batter  by  teaspoonfuls  into  hot  fat,  and  cook 
about  five  minutes.    Drain  and  cover  with  sugar. 

— Mrs.  F.  F.  Anness. 


A  General  Storekeeper  Knows 

his  SUCCESS  lies  in  keeping  a  stock  of  those 
goods  his  customers  require,  of  the  BEST 
QUALITY,  at  BEST  RATES  ;  giving  good 
attention  ;  quick  and  prompt  deliveryi 


W,  Ti.  H^RJSrED'S   STORE 

is  governed  by  these  rules. 

GROCERIES,  DRY  GOODS,  NOTIONS. 

51  Main  St.,  Woodbridge,  N.  J. 

Telephone,  N.  Y.  &  N.  J.,  4  A. 

BoSTOlSr     ©TORE, 


We  keep  a  la,tgc  and  well- 
selected  stock  of  DRY  and 
FANCY  GOODS  at  the 
Lowest  Market  Prices 

Agent  for  Butterick  Patterns. 

WILLIAM  MURDOCH. 

jsr.   n.    wTlllams, 

DEALER  IN 

STAPLE  and  FANCY 
DRY  GOODS 

Carpets,  Oil  Cloth,  Mattings  and  Upholstery. 


136  Broad  Street,      -        -        Elizabeth,  N.  J. 


WOODBRIDGE    COOK    BOOK  169 

RAISED   DOUGHNUTS 

One  tablespoonful  lard;  one  quart  flour;  one-half  cup  sugar; 
one-half  tablespoonful  salt;  one-half  cake  compressed  yeast; 
one  cup  milk,  warm;  one  cup  water,  warm;  two  eggs,  well 
beaten.  Knead  into  soft  dough  and  let  rise  over  night. 
Next  morning  knead  again,  and  roll  on  board  about  one  inch 
thick.  Cut  in  biscuit  shape  and  set  to  rise  again  on  board, 
for  two  hours,  then  fry  in  boiling  lard.  When  brown  and  cool 
dip  in  powdered  sugar. 

— Mrs.  C.  H.  Edwards. 


HERMITS 

Three  eggs  and  one  and  one-half  cups  of  sugar;  one  cup  of 
melted  butter;  one-half  teaspoon  of  soda,  dissolved  in  two  tea- 
spoons of  boiling  water;  one  teaspoon  of  cloves,  allspice,  and 
one  of  cinnamon,  fuller  than  the  others;  one-half  a  nutmeg, 
grated ;  one  teaspoon  of  salt  (scant) ;  one  and  one-half  cups  of 
chopped  raisins ;  two  cups  of  flour.  This  mixture  to  be  dropped 
with  a  spoon  on  flat  tins. 

— Mrs.  Qiarles  Taylor  Pierce. 


HICKORY  NUT  MACAROONS 

One  pint  of  chopped  nuts;  one-half  pint  of  flour;  one  pound 
pulverized  sugar;  four  eggs.  Beat  sugar  and  eggs  to  a  cream; 
add  flour  and  nuts  last. 

— Mrs.  M.  Irving  Demarest. 


JUMBLES 

One  pound  butter;  one  pound  sugar;  one  and  one-fourth 
pound  flour;  six  eggs;  one  teaspoonful  essence  lemon. 

— Mrs.  Henry  P.  Cortelyou. 


I70         WOODBRIDGE    COOK    BOOK 

LITTLE  POUND  CAKES 

Five  eggs;  the  weight  of  the  five  eggs  in  granulated  sugar; 
the  weight  of  four  in  butter  and  flour,  with  three  tablespoon- 
fuls  taken  out.  When  you  have  put  in  the  last  of  the  flour, 
sprinkle  in  with  the  fingers  a  piece  of  soda  the  size  of  a  pea. 

— Susie  Freeman. 

MOLASSES   SNAPS 

One  cup  of  molasses;  one  cup  of  sugar;  one  cup  of  butter 
and  lard,  mixed;  one  egg;  one-half  teaspoon  salt;  one  table- 
spoon ground  ginger;  one  teaspoonful  of  soda,  di<isolved  in 
one-half  cup  of  boiling  water;  flour  enough  to  roll  ^ery  thin. 
Bake  in  hot  oven. 

— Mrs.  Isaac  Inslee. 

MERINGUES 

Whites  of  three  eggs  beaten  very  light,  with  pinch  of  salt; 
one  good  cup  granulated  sugar,  added  slowly.  Drop  on 
greased  paper;  place  in  oven  hot  enough  for  cake  and  watch 
them  closely  until  they  have  formed  a  light  colored  crust. 
There  is  no  difficulty  in  making  meringues  if  the  eggs  are 
sufficiently  whipped  before  and  after  the  sugar  is  in.  They 
must  not  spread.  If  they  do,  add  more  sugar  and  beat.  Bake 
fifteen  minutes,  or  until  a  light  brown.  Fill  with  whipped 
cream   just  before  serving,  putting  them  together. 

— Mrs.  C.  A.  Campbell. 

MISS   MULFORD'S   CAKES 

Five  eggs;  their  weight  in  granulated  sugar;  the  weight  of 
four  in  butter  and  flour,  with  three  tablespoons  of  flour  taken 
out.  When  the  last  of  the  flour  is  put  in,  sprinkle  in  with  the 
fingers  a  pinch  of  soda  the  size  of  a  pea. 

— Mabel  Freeman. 


WOODBRIDGE    COOK    BOOK  171 

NUT  COOKIES 

Beat  to  a  cream  one-half  cup  of  butter;  one  cup  of  sugar; 
one-fourth  of  a  teaspoonful  of  salt;  one  tgg\  two  tablespoon- 
fuls  of  milk;  about  two  and  one-half  cups  of  flour;  one  tea- 
spoonful  of  baking  powder;  one  large  cup  of  nuts  chopped. 
Roll  out  thin. 

—Mrs.  W.  L.  Harned. 

SAND   TARTS 

One  coflfee-cup  of  sugar;  one  coffee-cup  of  butter;  three 
eggs,  leave  out  the  white  of  one.  Flour  to  make  stiff  as  cookies ; 
roll  thin.  Beat  the  white  of  the  one  you  left  out  to  a  stiff 
froth.  After  rolling  out  thin,  cut  with  a  cake-cutter,  put  in 
pan  and  with  a  feather  or  small  brush  wipe  over  the  egg. 
Lay  three  or  four  halves  of  almonds  that  have  been  blanched ; 
then  sprinkle  over  with  cinnamon  and  granulated  sugar;  bake 
as  cookies. 

— Susie  Freeman. 

SANTA  BARBARA'S  CAKE 

One  cup  of  sugar;  one-half  cup  of  butter;  one-half  cup  of 
milk ;  two  eggs  with  the  yolk  of  a  third ;  two  and  one-half  cups 
of  fiour;  one  teaspoon  of  baking  powder.  Frosting  if  you  Hke. 
This  makes  twenty-one  little  cakes. 

— Mrs.  Charles  Taylor  Pierce. 

SOFT  COOKIES 

One  heaping  cup  butter;  one  and  one-half  cups  sugar;  two 
eggs;  three  tablespoons  sour  milk;  one  small  teaspoonful  soda; 
as  little  flour  as  will  make  them  stiff  enough  to  roll.  Sprinkle 
with  sugar  and  grated  nutmeg  or  cinnamon.  Before  cutting 
pass  over  roller.     Cut,  and  bake  a  light  brown. 

— Mrs.  Oscar  Miller.- 


WOODBRIDGE    COOK    BOOK  173 

WAFFLES 

Two  cups  of  sugar;  one-half  cup  butter;  one  cup  milk;  three 
eggs;  two  teaspoonfuls  baking  powder;  flour  enough  to  make 
a  stiff  batter. 

— L.  A.  H. 

WALNUT  WAFERS 

Two  eggs;  one  cup  of  brown  sugar;  six  tablespoonfuls  of 
flour;  one-half  teaspoonful  of  baking  powder;  one-third  tea- 
spoonful  salt;  one  cup  of  walnut  meats,  broken,  but  not 
chopped.  If  the  spoon  will  not  stand  alone  in  the  batter,  add 
a  little  more  flour.  Drop  from  spoon  on  buttered  pans,  and 
bake  in  a  quick  oven.  Remove  from  the  pans  as  soon  as 
baked. 

— Mrs.  de  Russy. 


FILLINGS  AND  ICINGS 

BOILED   ICING.  NO.    i 

One  cup  granulated  sugar;  five  tablespoons  water;  white  of 
one  egg.  Add  water  to  sugar  and  boil  over  a  hot  fire  until  it 
threads  from  the  spoon,  stirring  often  at  first.  Beat  white  of 
egg  quite  stiff,  just  before  your  sugar  is  ready  for  it.  When 
sugar  threads,  turn  it  into  beaten  white  and  stir  rapidly  for 
about  one-half  minute;  then  put  in  beater  and  beat  until  light 
and  creamy.     When  cooled  to  proper  consistency,  spread  on 

^^^^-  —Mrs.  S.  B.  Hinsdale. 


BOILED  ICING  NO.  2 

One  cup  powdered  sugar;  one-half  cup  water.  Bofl  until  it 
cracks  from  spoon ;  then  beat  quickly  into  beaten  white  of  one 

^^^'  — Mrs.  Edwards. 

CREAM  FILLING  FOR  CAKE 

One  pint  of  milk;  one  egg;  one-half  cup  of  sugar;  two  even 
tablespoons  of  cornstarch;  one  teaspoon  of  vanilla.  Mix 
together,  and  boil  until  it  thickens. 

— Mrs.  M.  Irving  Demarest. 

CHOCOLATE   FILLING    NO.    i 

Three-fourths  cup  of  milk;  two  ounces  of  chocolate.  Let 
boil  until  thick  enough.  When  cool,  sweeten  and  flavor  to 
taste.  _L  A.  H. 

174 


WOODBRIDGE    COOK    BOOK  175 

CHOCOLATE   FILLING    NO.   2 

One  cup  of  sugar;  one  cup  of  milk;  two  even  tablespoons 
of  cornstarch;  one-fourth  of  a  cake  of  Baker's  chocolate;  a 
little  butter,  and  a  teaspoon  of  vanilla.     Boil  until  it  thickens. 

— Mrs.  M.  Irving  Demarest. 

CHOCOLATE  FILLING  FOR  CAKE  NO.  3 

One  tablespoon  butter;  one-half  small  cup  sugar;  one-half 
cup  milk;  two  ounces  of  chocolate;  one  teaspoonful  of  corn- 
starch.    Boil  until  thick. 

— Miss  Georgia  Brokaw. 


CURRANT  JELLY  AND  WALNUT  FILLING 

To  a  cupful  of  home-made  currant  jelly,  add  a  cupful  of  finely 
chopped  English  walnuts.  If  this  be  too  tart,  a  tablespoonful 
of  boiled  icing  may  be  put  with  the  mixture.  Almonds  may 
be  substituted  for  the  walnuts.  These  fillings  look  well  with 
the  yellow  layer  cakes. 

— Mrs.  J.  Edgar  Brown. 


FIG  FILLING  FOR  CAKE 

Three-fourths  pound  of  figs,  chopped  fine ;  three-fourths  cup 
of  water;  three-fourths  cup  of  sugar.     Boil  until  thick. 

— Miss  Georgia  Brokaw. 


FIG  FILLING  FOR  CAKE 

Chop  one  pound  figs;  add  one-half  cup  of  sugar;  one  cup  of 
water;  cook  until  soft  and  smooth.     Spread  between  layers. 

— Mrs.  William  Edgar. 


The  donor's  compliments  and  best  (wishes 
for  the  success  of  the 

Ladies'  Aid   Society 

of  the 

First   G)ngregationaI    Church, 

WOODBREXiE,  N.  J. 


I 


WOODBRIDGE    COOK    BOOK  177 

HICKORY-NUT  FILLING 

One  cup  chopped  hickory  nuts;  one  cup  sugar;  one  cup 
sour  cream.  Boil  together  slowly  until  it  begins  to  thicken. 
Spread  on  layers  when  cool. 

— Mrs.  W.  A.  Lockwood. 

MAPLE-SUGAR  ICING 

One  pound  maple  sugar;  one  and  one-half  cups  water.  Dis- 
solve sugar  in  water  and  boil  until  it  strings  from  spoon. 
Then  pour  slowly  into  beaten  white  of  one  egg,  beating  until 
creamy. 

ORANGE  ICING 

A  delicate  orange  icing  for  cakes  can  be  made  without  using 
eggs.  To  half  pound  of  powdered  sugar,  add  the  grated  rind 
of  one  orange;  add  a  tablespoonful  of  boiling  water  and 
enough  orange  juice  to  moisten  it  thoroughly.  Stir  smooth 
and  spread  over  the  cake.  In  grating  oranges  the  same  care 
must  be  used  as  with  lemons,  not  to  grate  the  bitter  white 
skin  that  is  just  below  the  outer  white  covering. 

—Mrs.  R.  B.  Hart. 

ORANGE   FILLING 

One  cup  boiling  water;  one  cup  sugar;  grated  rind  of  one 
orange;  juice  of  two  oranges;  one  egg;  lump  of  butter  size  of 
nut;  good  tablespoonful  cornstarch.     Stir  over  fire  until  thick. 

— Mrs.  J.  E.  Breckenridge. 


JELLIES  AND  PRESERVED  FRUITS 

ASPIC 

One  shin  of  beef;  one  knuckle  of  veal;  four  cloves;  one  bay 
leaf;  two  onions;  one  carrot;  one  stalk  of  celery;  one  turnip; 
one-half  package  gelatine;  one  cupful  of  sherry  or  Madeira. 
Put  the  beef  and  veal  in  a  pot;  cover  them  well  with  cold  water, 
and  let  simmer  for  five  or  six  hours,  with  the  pot  covered 
closely.  An  hour  before  removing  from  the  fire,  add  the 
carrot,  cut  into  dice,  the  cloves,  and  bay  leaf.  Fry  in  butter  the 
onions  and  celery  (cut  into  pieces)  to  a  dark  brown,  and  add 
them  to  the  stock  at  the  same  time.  Remove  from  the  lire, 
strain,  and  add  one-half  package  of  gelatine,  which  has  been 
soaked  for  an  hour  in  one  cupful  of  water,  and  one  cupful  of 
sherry  or  Madeira.  Stir  until  the  gelatine  is  dissolved.  Set 
away  until  the  next  day.  There  should  be  two  quarts  of  jelly. 
If  it  is  not  solid  to  stand,  more  gelatine  may  be  added  at  the 
time  of  clearing.  Boiling  down  jelly  will  not  make  it  more 
firm. 

— Mrs.  C.  A.  Campbell. 

TO  CLEAR  ASPIC 

Remove  all  the  grease  from  the  top  of  the  jelly,  and  wipe  it 
oflf  with  a  cloth  wet  in  hot  water,  so  that  every  particle  of 
grease  will  be  removed.  Stir  into  the  cold  jelly  the  beaten 
whites  and  the  shells  of  three  eggs  (do  not  froth  the  eggs). 
Put  it  on  the  fire  and  continue  to  stir  until  it  boils.  Let  it  boil 
for  five  minutes  then  strain  it  through  a  double  cloth.    If  not 

173 


WOODBRIDGE    COOK   BOOK  179 

perfectly  clear,  strain  it  a  second  time.     Let  the  jelly  drain 
through  a  cloth  without  pressure. 

— Mrs.  C.  A.  Campbell. 

GELATINE  APRICOTS 

One  can  apricots;  one-half  box  gelatine;  one  lemon;  ten 
pieces  cut  sugar;  glass  of  sherry.  Cut  apricots  in  small  pieces; 
put  in  saucepan  with  the  syrup  from  the  can;  rub  the  lumps 
of  sugar  on  rind  of  the  lemon;  put  in  the  juice  of  lemon  and 
sherry.  Boil  slowly  for  half  an  hour.  Take  from  the  fire  and 
strain  in  dissolved  gelatine. 

—Mrs.  H.  E.  Williams. 


COFFEE  JELLY 

Use  the  recipe  given  for  wine  jelly,  using  three-fourths  of  a 
cupful  of  clear,  strong  coffee  instead  of  the  wine,  and  omitting 
the  lemon;  mold  in  a  ring,  and  fill  the  center  with  whipped 
cream ;  or  if  this  is  not  convenient,  use  any  mold,  and  serve 
with  it  a  sweetened  milk  or  a  soft  custard. 

— Century  Cook  Book. 

PRESERVED  FRUITS 

Fruits  for  preserving  should  be  carefully  selected,  removing 
all  that  are  imperfect.  Small  fruit  should  never  be  allowed 
to  stand  over  night  after  they  are  picked,  without  scalding 
them.  Use  only  the  best  sugar  for  preserving.  If  fruit  is 
sealed  in  glass  cans,  it  is  best,  before  putting  it  away,  to  wrap 
around  the  cans  paper  of  two  or  three  thicknesses.  Jellies  are 
finest  made  from  fruit  that  is  not  quite  ripe.  It  should  be 
picked  upon  a  dry  day,  and  not  be  allowed  to  stand  over  night 
without  scalding,  as  it  may  not  jelly.  Cranberry  jelly  is  best 
made  fresh  as  it  is  wanted.  LTse  only  the  best  sugar  for  jellies 
or  jams.  When  jelly  is  cold,  put  over  the  top  melted  paraf- 
fin and  cover  with  paper  or  glass  cover. 


WOODBRIDGE    COOK    BOOK  i8i 

CURRANT  JELLY  NO.  i 

Buy  twelve  quart  baskets  of  fine  currants  (generally  cost  one 
dollar).  Have  every  basket  turned  over  that  you  may  be  sure 
they  are  nice.  Sort  them  over,  but  do  not  stem  them.  Put  in 
the  preserve  kettle  to  heat  thoroughly.  Mash  and  strain 
through  two  thicknesses  of  cheese-cloth.  You  will  have  about 
nine  pints  of  juice.  To  every  pint  of  juice  allow  one  pound  of 
sugar  (granulated).  Place  the  sugar  in  a  yellow  earthen  dish 
in  the  oven,  with  the  door  open.  Put  your  currant  juice  back 
in  the  kettle,  and  over  the  fire  to  boil.  When  boiling,  let  boil 
fifteen  minutes,  and  remove  the  scum  meanwhile.  At  end  of 
fifteen  minutes  add  hot  sugar,  and  stir  until  dissolved,  and  keep 
over  the  fire  about  five  minutes.  Have  tumblers  wet  with  cold 
water  standing  ready  and  fill  to  overflowing,  as  the  jelly 
shrinks  as  it  cools.  You  will  have  twenty-four  tumblers  from 
twelve  baskets,  or  nine  pints  of  juice  and  nine  pounds  of  sugar. 
Do  not  attempt  to  do  more  than  the  above,  as  you  cannot 
handle  more  with  any  comfort.  I  do  not  use  tin  lids.  Paper 
pasted  over  the  top  of  the  tumblers  is  far  nicer.  This  jelly  is 
of  a  beautiful  color,  and  keeps  perfectly  over  a  year. 

—Mrs.  F.  G.  Tisdall. 

CURRANT  JELLY  NO.  2 

Select  nice  fresh  fruit,  not  too  ripe.  Wash  carefully,  but 
do  not  stem.  Put  in  kettle  with  as  much  water  as  will  be  con- 
sumed in  cooking  fruit  sufficiently  to  heat  it  (about  a  pint  of 
water  to  four  quarts  of  fruit).  Take  from  the  fire  and  squeeze 
a  small  portion  at  a  time  through  a  jelly  cloth.  (I  use  a 
double  cheese-cloth.)  Take  one  quart  of  juice  and  two  pounds 
of  sugar,  and  put  in  a  granite  kettle.  Stir  thoroughly  and 
place  over  a  quick  fire.  Boil  ten  minutes,  or  until  it  will  drop 
from  a  spoon  when  slightly  cooled.  Have  the  glasses  warm, 
and    pour    in    the    liquid.     When    cold    cover    with    melted 

— S.  M.  Brewster. 


i82  WOODBRIDGE    COOK    BOOK 

CURRANT  AND   RASPBERRY   JELLY 

Take  one-fourth  as  many  raspberries  as  cunants  and  fol- 
low rule  for  currant  jelly  No.  2. 

— S.  M.  Brewster. 

QUINCE  JELLY 

Wipe  fruit  thoroughly ;  cut  in  small  pieces,  but  do  not  pare. 
Be  sure  to  remove  all  seeds.  Cover  fruit  with  water  and  place 
in  a  porcelain  or  granite  covered  kettle.  When  fruit  is  cooked 
very  tender,  squeeze  through  jelly  cloth,  and  proceed  the  same 
as  with  currant  jeUy  No.  2. 

— S.  M.  Brewster. 

APPLE  GINGER 

Four  pounds  of  apples  chopped  fine;  four  pounds  sugar 
(scant);  four  small  lemons;  one  ounce  of  white  ginger  root. 
Make  syrup  with  three  pounds  of  sugar  to  one  pint  of  water. 
When  boiling  put  in  the  apples  and  ginger;  boil  slowly  for  one 
hour;  then  drop  in  the  lemons,  sliced,  after  grating  the  rind; 
now  cook  another  hour,  then  add  the  grated  rind  just  before 
taking  from  the  fire.     Put  in  marmalade  jars. 

— Mrs.  Charles  Taylor  Pierce. 

CURRANTS  AND  ORANGES 

One  quart  of  currants;  one  large  orange;  one  cup  stoned 
raisins;  one  and  one-half  pounds  sugar.  Stew  currants  and 
sugar  fifteen  minutes;  then  squeeze  the  pulp  and  juice  of  the 
orange ;  also  the  skin  of  the  orange,  cut  into  dice.  Cook  about 
half  an  hour,  or  until  thick.     Very  nice  to  eat  with  meat. 

—Mrs.  H.  E.  Williams. 

SPICED   GRAPES 

Seven  pounds  grapes;  remove  the  skins  and  boil  the  pulps 
long  enough  to  loosen  the  pits;  then  squeeze  and  strain.    Add 


WOODBRIDGE    COOK    BOOK  183 

five  pounds  of  sugar;  one  teaspoon  each  of  cinnamon,  cloves, 
and  mace,  tied  in  a  bag;  one  pint  vintgar;  then  boil  all  the 
above,  including  the  grape  skins,  three-quarters  of  an  hour. 

— Bertha  M.  Campbell. 

ORANGE  MARMALADE  NO.  i 

Twelve  oranges;  four  lemons.  Slice  straight  through,  re- 
moving all  seeds.  Cut  very  thin.  Put  them  in  jar  with  four 
quarts  cold  water,  and  let  stand  thirty-six  hours.  Boil  one 
and  one^half  hours  until  soft;  add  eight  pounds  of  white  sugar; 
boil  about  one  hour  until  jellied. 

— Mrs.  H.  C.  Nevius. 

ORANGE  MARMALADE    NO.  2 

Slice  two  oranges;  one  lemon,  very  thin;  remove  seeds,  and 
add  three  pints  cold  water  to  each  pound  of  fruit.  After  it  is 
cut  let  it  stand  twenty-four  hours.  Boil  till  tender;  let  remain 
till  following  day;  then  weigh,  and  to  each  pound  of  fruit  add 
one  and  one-half  pounds  sugar.  Boil  whole  together  till  it 
jellies  or  the  chips  are  transparent. 

— Mrs.  H.  E.  Williams 

CANNED  PEARS 

Pare  the  fruit  and  cut  in  halves.  Drop  in  cold  water  to  keep 
color.  Make  a  syrup  of  one  pint  of  sugar  to  half  a  pint  water. 
Boil  together  ten  minutes  and  skim.  Boil  in  the  syrup  a  few 
slices  of  lemon.  Drop  the  pears  in  the  boiling  syrup  and  cook 
until  they  can  be  easily  pierced  with  a  silver  fork.  Fill  jars 
with  fruit,  and  fill  up  wtih  strained  syrup. 

— Mrs.  Oscar  Miller. 

PICKLED  PEARS  OR  PEACHES 

Fourteen  pounds  fruit;  seven  pounds  granulated  sugar;  two 
quarts  vinegar;  one-quarter  pound  allspice  (whole);  one-quar- 


Cooper   Engraving 
Company 

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Boots,    Shoes,  Slippers 
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MAIN  STREET       -         -        WOODBRIDGE,  N.  J. 


WOODBRIDGE    COOK    BOOK  185 

ter  pound  cinnamon,  and  a  few  cloves.  Weigh  fruit  and  boil 
until  tender,  in  water,  with  a  little  vinegar  and  sugar  in.  Put 
the  fruit  in  jars  and  cover  slightly  until  syrup  is  ready. 
Make  syrup  acording  to  directions,  tying  spices  in  bags. 
Cook  until  quite  thick — about  fifteen  minutes.  Pour  over 
cooked  fruit.  If  syrup  will  not  fill  the  jars,  fill  up  with  the 
water  the  fruit  was  cooked  in;  it  must  be  hot,  though.  Don't 
cook  the  fruit  too  long.     Fruit  may  be  pared  or  unpared. 

—Mrs.  Oscar  Miller. 

PEAR  JAM 

Eight  pounds  of  chopped  pears;  six  pounds  of  sugar;  one- 
quarter  of  pound  chopped  candied  ginger;  one  lemon  chopped. 
Take  out  the  seeds.     Cook  all  together  until  quite  thick. 

—Mrs.  J.  H.   Coddington. 

PRESERVED    PUMPKIN 

One  large  pumpkin,  cut  in  dice.  To  every  pound  of 
pumpkin  add  three-quarters  of  a  pound  of  sugar;  juice  and 
grated  rind  of  six  lemons;  one-quarter  pound  of  green  ginger 
root,  which  must  be  scraped  and  chopped  very  fine.  Let  all 
stand  over  night.     Cook  very  slowly  next  day,  to  a  rich  syrup. 

— Mrs.  Hamlin. 

SPICED  TOMATOES 

(Use  very  small  yellow  tomatoes  if  you  can  get  them.) 
Seven  pounds  of  tomatoes;  one-half  ounce  stick  cinnamon; 
three  pounds  of  sugar;  one-half  ounce  whole  cloves;  one  quart 
vinegar;  three  peppercorns;  small  piece  green  ginger  root. 
Tie  the  spices  in  coarse  muslin  bag  and  put  into  the  vinegar, 
add  the  sugar  and  boil  and  skim.  Let  cool  and  then  add  the 
tomatoes,  boil  slowly  until  they  look  clear,  take  out,  put  in  jars; 
boil  the  syrup  a  quarter  of  an  hour;  pour  over  the  fruit  in  the 

jars  and  seal. 

— E.  G.  H. 


1 

vo  I 


i86         WOODBRIDGE    COOK    BOOK 
WINE  JELLY 

One-half  box  of  gelatine;  one-half  cupful  cold  water;  two 
cupfuls  boiling  water;  one  cupful  sugar;  juice  of  one  lemon; 
three-fourths  cupful  of  sherry.  Soak  the  gelatine  in  the  cold 
water  for  an  hour  or  more.  Put  the  boiling  water,  the  sugar, 
and  a  few  thin  slices  of  lemon  peel  in  a  saucepan  on  the  fire. 
When  the  sugar  is  disolved,  add  the  gelatine,  and  stir  until 
that  is  also  dissolved;  then  remove,  and  when  it  is  partly 
cooled,  add  the  lemon  juice  and  the  wine.  Strain  and  pour 
into  a  mold. 

TO    KEEP    FRESH    STRAWBERRIES    FROM 
SOFTENING 

Hull,  but  do  not  wash  the  fruit.  Put  in  large-mouthed  jars, 
without  the  rubbers.  Lightly  screw  on  the  top.  Keep  in  ice 
box  till  wanted.  Then  wash,  if  necessary,  and  serve.  Berries, 
if  fresh,  can  be  kept  for  three  days  and  often  four,  and  be  fresh 
as  if  just  picked.  A  good  way  to  save  for  Sunday's  and  Mon- 
day's use. 

— Helen  B.  Ames. 


PICKLES 

BORDEAUX  SAUCE 

Two  gallons  of  chopped  cabbage;  one  gallon  of  chopped 
tomatoes;  twelve  onions;  one  ounce  of  celery  seed;  one  ounce 
grain  allspice;  one  ounce  grain  cloves;  one  ounce  grain  black 
pepper;  one-half  ounce  ground  turmeric;  one-half  pound 
white  mustard  seed;  one  pound  brown  sugar;  one  gill  salt;  two 
quarts  vinegar.     Boil  together  fifteen  minutes. 

— Mrs.  M.  Irving  Demarest. 


RAW  CATSUP 

One-half  peck  ripe  tomatoes,  cut  in  one-half  inch  cubes,  the 
skins  left  on;  two  roots  of  horseradish,  grated;  one  small  tea- 
cup of  salt;  one  cup  of  black  and  white  mustard  seeds,  mixed; 
two  tablespoons  of  black  pepper;  two  tablespoons  of  chopped 
red  peppers,  without  seeds;  seven  or  eight  stalks  of  celery, 
cut  fine,  or  one-half  ounce  of  celery  seed;  one  cup  of  nastur- 
tiums; one-half  cup  of  onions  cut  fine;  one  teaspoonful  of 
ground  cloves;  one  teaspoonful  of  mace;  one  teaspoonful  of 
cinnamon;  one  small  cup  of  brown  sugar;  one  quart  of  best 
cider  vinegar. 

— Miss  Lizzie  Cortelyou. 


CHILI  SAUCE  NO.  i 

Seventy-five  ripe  tomatoes ;  eight  sweet  red  peppers  (remove 
seeds);  six  large  onions;  three  cups  vinegar;  three  tablespoons 
sugar;  two  tablespoons  ground   mustard.     Chop  tomatoes, 

187 


WOODBRIDGE    COOK    BOOK  189 

peppers,  onions  separately;  then  mix  with  other  ingredients. 
Boil  till  thick.     Salt  to  taste ;  then  can. 

— Mrs.  R.  Valentine. 


CHILI  SAUCE  NO.  2 

Forty  large  ripe  tomatoes;  twelve  onions;  eight  green  pep- 
pers, all  chopped  fine;  drain  well;  four  tablespoonfuls  each  of 
salt  and  sugar;  six  cups  vinegar,  and  a  little  ground  cinnamon. 
Boil  all  together  about  two  hours.     Bottle  while  hot. 

— Mrs.  M.  Brewster. 

CHILI  SAUCE  NO.  3 

One  peck  tomatoes  (ripe);  six  green  peppers;  two  teaspoons 
ground  cinnamon;  two  teaspoons  ground  cloves;  two  tea- 
spoons ground  allspice;  two  cups  sugar;  five  cups  vinegar; 
six  onions;  one-half  cup  of  salt.  Chop  onions  and  peppers 
very  fine;  add  tomatoes.  Boil  and  skim  two  hours;  then  bottle. 

— Mrs.  F.  F.  Anness. 

SLICED    CUCUMBER   PICKLE. 

Two  dozen  cucumbers  cut  in  thin  slices;  one-half  dozen 
onions  cut  in  thin  slices.  Lay  down  in  salt  over  night;  then 
scald  with  one  pint  of  vinegar,  and  put  in  colander  to  drain. 
Make  a  dressing  of  two  tablespoons  of  mustard;  one-half  tea- 
spoon of  cayenne  pepper,  and  one  pint  of  vinegar.  Do  not 
cook  this,  but  pour  over  the  cucumbers  and  onions.  Mix 
all  together  and  put  in  tight  jars. 

— Mrs.  M.  Irving  Demarest. 

CUCUMBER  PICKLE 

To  one  hundred  pickles  take  one  pint  of  salt,  dissolved 
in  enough  boiling  water  to  cover  them;  let  remain  twenty- 
four  hours,  then  wipe  dry  and  scald  in  weak  vinegar  twice. 


190         WOODBRIDGE    COOK   BOOK 

Put  in  jars.  Then  boil  enough  vinegar,  spiced  with  white 
mustard  seed,  cloves,  cinnamon,  red  pepper,  a  little  sugar  and 
alum  to  cover  them.  Pour  this  over  boiling  hot  and  cork 
tight. 

— Miss  Margaret  Brewster. 


JERSEY  PICKLE. 

One  peck  green  tomatoes.  (Do  not  skin.)  Cut  them  in 
slices.  Three  green  peppers;  six  medium-sized  onions;  three- 
fourths  teacup  of  salt.  Sprinkle  over  them  and  let  them 
stand  all  night.  In  the  morning,  pour  off  the  liquor,  then  put 
on  to  boil  with  one  pint  of  vinegar,  teacup  of  sugar.  Cut 
onions  up  fine. 

— Miss  Minnie  Campbell. 


MUSTARD  PICKLES 

Two  red  peppers;  six  sweet  green  peppers;  two  quarts 
onions;  one-half  peck  cucumbers;  one  pound  brown  sugar; 
three-fourths  pound  of  mustard;  three  quarts  vinegar;  one-half 
ounce  celery  seed;  one-half  ounce  white  mustard  seed;  one 
dessertspoonful  of  turmeric  powder;  one  teaspoonful  each  cin- 
namon and  cloves.  Cut  the  cucumbers  and  onions  in  pieces 
and  soak  in  water  over  night.  In  the  morning  drain  all  the 
water  from  them;  mix  turmeric  powder,  mustard,  and  spice 
with  a  part  of  the  vinegar  to  prevent  lumping.  Put  the  re- 
mainder of  the  vinegar  on  the  fire,  adding  the  sugar  and  the 
seed,  carefully  stirring  in  the  paste  of  spices  and  powder,  and 
let  boil  up  well.  Then  add  the  red  peppers  (chopped),  also 
the  green  ones,  and  stir  all  together.  After  it  begins  to  boil, 
boil  it  well  for  twenty  minutes,  or  until  cucumbers  and  onions 
are  tender.     Put  up    in  glass  jars. 

—Mary  E.  Franklin. 


WOODBRIDGE    COOK    BOOK  191 

MUSTARD  PICKLE  NO.  2 

One  quart  of  small  cucumbers;  one  quart  of  large  cucum- 
bers, sliced;  one  quart  of  green  tomatoes,  sliced;  one  quart  of 
onions;  one  large  cauliflower;  six  green  peppers.  Put  them  in 
weak  salt  water,  let  them  stand  twenty-four  hours,  then  scald 
in  some  water  and  drain.  The  cauliflower  must  be  boiled  un- 
til tender  enough  to  be  pierced  with  a  fork.  Pour  boiling 
water  on  the  onions  and  tomatoes,  and  let  them  stand  until  they 
are  cold.  Dressing:  Six  tablespoonfuls  of  mustard,  two 
tablespoonfuls  of  turmeric  powder,  or  one-half  ounce  of  it;  one 
and  one^half  cups  of  sugar;  one  cup  of  flour;  two  quarts  of 
vinegar.  Mix  thoroughly;  scald  the  mixture  for  nearly  one 
hour,  stirring  constantly,  and  then  pour  on  the  pickles.  Cook 
the  dressing  in  a  pan  over  hot  water  for  fear  of  scorching. 

—Mrs.  C.  W.  Boynton. 

TOMATO  CATSUP  NO.  i 

One  bushel  of  ripe  tomatoes;  boil  and  strain.  Add  two 
ounces  of  cinnamon;  two  ounces  of  cloves;  two  ounces  of  all- 
spice (whole);  one  ounce  ground  mace;  one  ounce  black  pep- 
per; two  tablespoons  of  red  pepper;  three  pints  of  vinegar; 
salt  to  taste.     Boil  down. 

— Mrs.  Robert  Valentine. 


TOMATO  CATSUP  NO.  2 

To  eight  quarts  of  tomatoes,  after  being  heated,  strained, 
and  boiled  three  hours,  add  one  cup  of  sugar;  two-thirds  cup 
salt;  one  and  one-half  pints  vinegar;  one  tablespoon  of  ground 
mustard;  one  of  grated  nutmeg;  one  and  one-half  black  pep- 
per; one  teaspoon  ground  cloves;  one  teaspoon  allspice;  one 
teaspoon  cinnamon;  one-half  teaspoon  cayenne  pepper.  Boil 
fifteen  minutes  after  the  spices  are  all  in.    Bottle  hot. 

—Mrs.  R.  J.  Ten  Eyck. 


ESTABLISHED  1869. 


CHAS.    DRAKE,    Pharmad^. 

Main  Street,  Opposite  M.  E.  Church, 

Woodbridge,  N.  J. 

Headaches  can  be  cured  by  using  Drake's  Powders. 

Drake's  Belladonna  and  Cocaine  Plasters  will  stop  Pain, 

''  Velvet  Cream  "  will  cure  Chapped  Hands  and  Face. 
Lazelle's  and  California  Perfumes  always  in  stock. 
Prescriptions  prepared  carefully  at  All  Hours. 

peter  Greiner, 

EDISON'S  PHONOGRAPHS  AND  RECORDS 

EASTMAN'S  KODAKS  AND  SUPPLIES 

ELDRIDGE  &  WHITE'S  SEWING  MACHINES 

FILUS  ANB  PLATES  DEVELOPED  AND  FBINTED. 

.-.  FINE  CIGARS  AND  TOBACCO  .•. 

Grcciv  Street,  WOODBRIDGE,  N.  J. 

BROWN  &  TAPPEN, 

^^V  9^^  Q^^ 

Cash  Central  Dry  Goods  Store* 


MONEY  REFUNDED  IF  PURCHASE 
IS  UNSATISFACTORY    J*     jt     jIt 


Main  Street,  Woodbridge,  N.  J. 


WOODBRIDGE    COOK    BOOK  193 

TOMATO  CHOW-CHOW 

Chop  one  peck  of  green  tomatoes;  six  green  peppers;  one 
dozen  onions.  Stir  in  one  cup  of  salt.  Let  them  stand  over 
night;  then  pour  oflf  the  water.  Put  them  in  a  kettle,  with 
vinegar  enough  to  cover,  then  add  one  cup  of  grated  horse- 
radish; one  tablespoonful  of  cinnamon;  one  tablespoonful  of 
allspice;  one  cup  of  sugar.     Cook  until  soft. 

—Mrs.  W.  L.  Harned. 

GREEN  TOMATO   PICKLE 

Four  quarts  green  tomatoes,  sliced  without  peeling;  six 
large  onions  (white)  sliced;  one  quart  vinegar;  one  pint  brown 
sugar;  one  tablespoon  salt;  two  tablespoonfuls  of  ground  mus- 
tard, dissolved  in  vinegar;  two  tablespoonfuls  ground  black 
pepper;  one  tablespoonful  allspice;  one  tablespoonful  cloves. 
Tie  all  the  spice,  except  the  pepper  and  mustard,  in  a  thin 
muslin  bag.  Mix  all  together  and  boil  until  tender,  stirring 
often  lest  they  scorch.    Put  up  in  small  glass  jars. 

— Mary  E.  Franklin. 

GREEN  TOMATO   SOY 

Two  gallons  tomatoes  (green)  and  sliced  without  peeling; 
twelve  good-sized  onions,  sliced;  two  quarts  vinegar;  one  pint 
sugar;  two  tablespoonfuls  salt;  two  tablespoonfuls  black  pep- 
per; two  tablespoonfuls  mustard  (ground);  one  tablespoonful 
allspice;  one  tablespoonful  cloves.  Mix  all  together  and  stew 
until  tender,  stirring  often  lest  they  should  scorch. 

—Mrs.  S.  B.  Hinsdale. 

RIPE  TOMATO    SOY 

One  peck  of  tomatoes,  peeled  and  sliced ;  eight  onions,  sliced 
thin;  one  cup  of  salt.     Let  them  stand  twenty-four  hours; 


194         WOODBRIDGE    COOK   BOOK 

drain  off  all  liquor,  and  add  two  quarts  of  vinegar;  one  table- 
spoon each  of  ground  mustard,  ginger,  cloves,  and  allspice, 
and  one-half  tablespoonful  cayenne  pepper.  Stew  slowly  two 
or  three  hours,  and  when  nearly  done,  add  two  pounds  sugar 
and  one-fourth  pound  of  white  mustard  seed. 

—Rachel  A.  Kelly. 


SANDWICHES 
t 

Bread  for  sandwiches  should  be  of  fine  grain  and  a  day  old.  The 
crust  should  be  cut  off,  and  the  loaf  trimmed  to  good  shape  before  the 
slices  are  cut. 

BROWN    BREAD    SANDWICHES 

Cut  very  thin  slices  of  Boston  brown  bread,  spread  with 
cream  cheese,  to  which  has  been  added  butter,  salt  and  pepper 
to  taste.  These  are  good  in  any  way,  but  if  cut  in  fancy 
shapes  are  ornaments  as  well. 

—J.  E.  H. 

CANAPES  OF  CAVIARE  WITH  LEMON 

Spread  small  pieces  of  buttered  toast  with  caviare  cut  into 
crescents  with  buscuit-cutter.  Serve  with  lemon  quarters 
and  olives. 

— M.  E.  Perry. 

CHEESE  CANAPES 

With  a  large  cake-cutter  cut  circles  of  bread  half  an  inch 
thick;  cut  them  again  so  as  to  make  crescent-shaped  pieces. 
Fry  in  butter  to  a  light  brown.  Grate  some  cheese,  and  put 
one  teaspoonful  on  each  piece  of  bread;  a  little  salt  and  pep- 
per, brown  quickly  in  a  hot  oven,  and  serve  at  once. 

— Mrs.  Oscar  Miller. 

CLUB  SANDWICHES 

Spread  toasted  bread  with  butter,  then  add  slices  of  cold 
turkey  or  chicken ;  two  white  crisp  lettuce  leaves,  with  mayon- 

195 


WOODB  RIDGE    COOK   BOOK  i97 

naise  spread  on  lettuce.  Then  have  ready  slices  of  nicely 
cooked  bacon;  add  one  piece  for  each  sandwich.  Salt  and 
pepper  to  taste.    Serve  immediately  while  bacon  is  hot. 

—Mrs.  C.  A.  Campbell. 


CREAM  CHEESE  AND  OLIVE  SANDWICHES 

Stone  and  chop  fine  a  dozen  large  olives.  Mash  a  cream 
cheese  and  mix  with  them,  adding  butter  enough  to  make  a 
paste  suitable  for  spreading. 

— Mrs.  W.  A.  Osbom. 


LETTUCE  SANDWICHES 

Buy  firm  head  lettuce;  wash  each  leaf;  put  in  clean  towel, 
and  shake  dry.  Buy  bread  the  day  before  making  sand- 
wiches, and  put  in  tin  box  to  keep  moist.  Slice  very  thin 
and  trim  edges.  Spread  thin  with  softened  butter.  Put  let- 
tuce between  bread  and  spread  one  good  teaspoonful  mayon- 
naise dressing. 

— Mrs.  Ernest  H.  Boynton. 

PEANUT  SANDWICHES 

Chop  a  cup  of  freshly  roasted  shelled  and  blanched  peanuts, 
very,  very  fine,  and  mix  with  them  three  tablespoonfuls  of 
mayonnaise  dressing;  add  salt  to  taste,  and  spread  upon  but- 
tered slices  of  thinly-cut,  crustless  bread. 

— Mrs.  W.  H.  Demarest. 


SARDINE  CANAPES 

To  make  canapes,  skin  and  bone  a  box  of  sardines ;  mash  to 
a  paste;  add  lemon  juice,  salt,  red  pepper,  and  minced  parsley 
to  your  taste;  spread  on  thin  bread  and  butter,  cut  in  fancy 
shapes. 


198         WOODBRIDGE    COOK    BOOK 

SARDINE  SANDWICHES 

Mince  the  sardines  on  a  plate,  with  a  silver  fork,  leaving!  i 
the  oil  with  them  as  it  comes.     Cut  thin  slices  of  bread,  and 
spread  with  the  sardines.     The  oil  takes  the  place  of  butter. 
Fold  slices  of  bread  together,  and  trim. 

— Selected. 


■is 


RELISHES 

SALTED  ALMONDS 

After  the  nuts  are  shelled,  pour  boiling  water  over  them,  and 
let  them  stand  two  or  three  minutes,  when  they  blanch  very 
easily.  Then  place  them  on  flat  tins;  put  in  the  oven  until 
they  are  a  light  brown,  stirring  them  frequently  so  they  may 
brown.  Remove  them  from  the  oven;  let  them  get  thor- 
oughly cooled;  then  take  the  white  of  an  egg  without  beating, 
put  it  into  a  large  dish,  and  turn  the  almonds  into  it.  Stir  un- 
til the  almonds  are  covered  with  the  egg;  then  spread  once 
more  upon  the  plates;  sprinkle  the  salt  over  them  evenly  on 
both  sides.  Return  the  almonds  to  the  oven,  stirring  them 
frequently.     When  cold  they  are  ready  for  use. 

— Mrs.  W.  H.  Demarest. 

CHEESE   STRAWS 

One  cup  of  English  dairy  cheese,  grated;  one  cup  of  flour; 
one-half  cup  of  butter;  one^half  teaspoonful  mustard  (scant); 
one  teaspoonful  of  salt  (scant) ;  pinch  of  cayenne  pepper.  Rub 
all  together  as  for  pastry  dough;  then  add  seven  teaspoonfuls 
of  ice  water.  Roll  out  thin.  Cut  in  strips  and  bake  ten  min- 
utes, or  until  light  brown. 

— Mrs.  F.  L  Perry. 

CHEESE   STRAWS 

One  cup  grated  cheese;  one-fourth  cup  butter;  one-half 
cup  flour;  a  small  pinch  cayenne  pepper;  one  scant  teaspoon- 
ful salt;  one  scant  teaspoonful  mustard;  four  teaspoonfuls  cold 

199 


T.  F.  DUNIGAN. 


...DEALER    IN 


COAL  and  WOOD. 

Lime,  Cement, 

plaeter,  Brick,  etc., 

Constantly  on  Rand. 

All  orders  promptly  attended  to. 

N..r  R.}fr7.lfii.t.on.       WOODBRIDGE,    N.  J. 


WOODBRIDGE    COOK    BOOK  201 

water.     Mix  like  pie  crust,  roll  thin,  cut  in  strips,  bake  light 
brown. 

— ^A.  E.  Hoagland. 

LEMON   CHEESE 

Three  eggs,  well  beaten;  one  small  cup  of  sugar;  one  table- 
spoon of  butter;  one  lemon  (juice  and  a  little  of  the  grated 
rind).  Mix  all  together  and  boil  until  it  thickens,  being  care- 
ful not  to  burn  it. 

— Mrs.  M.  Irving  Demarest. 


FOR  THE  CHAFING-DISH 

SCRAMBLED    EGGS 

Beat  six  eggs  until  they  are  well  mixed ;  add  one  tablespoon- 
ful  of  cold  water  for  each  egg,  a  quarter  teaspoonful  of  salt, 
and  a  bit  of  butter  the  size  of  a  walnut.     Put  a  similar  sized! 
piece  in  the  chafing-dish  when  hot;  turn  in  the  eggs  and  st*'* 
constantly  until  cooked.     Serve  at  once. 

—Miss  E.  G.  Hinsdale. 


LOBSTER  A  LA  NEWBURG 

Put  yolks  of  three  eggs  with  one-half  pint  cream  in  dish  to 
scald;  first  beating  the  eggs  to  a  paste.  Also  make  a  paste 
of  one  tablespoonful  of  butter,  rubbed  into  a  heaping  table- 
spoon of  flour.  Stir  gently  into  the  cream  until  it  is  smooth 
and  thick.  Then  add  one  and  one-half  cups  of  lobster.  Sea- 
son, but  not  too  highly,  on  account  of  wine.  Add  two  table- 
spoons of  butter,  piece  by  piece,  and  four  tablespoons  of  sherry. 

—Mrs.  C.  A.  Campbell. 

OYSTERS   A   EA    CHAMBERLAIN 

Drain  free  from  all  liquor  fifty  good  fat  oysters  and  put  them 
in  the  chafing-dish.  Put  a  quarter  pound  of  butter  by  the 
side,  one-half  cup  of  good  cream  (one  cup  of  good  rich  milk 
would  do).  When  seated  light  the  lamp,  and  with  a  long 
wooden  spoon  stir  carefully  until  boiling  hot;  add  butter,  cut 
into  four  bits,  the  cream,  a  teaspoonful  of  salt,  and  a  dash 
of  cayenne.     Make  sure  the  oysters  are  cooked,  then  put  out 

202 


WOODBRIDGE    COOK    BOOK  203 

the  lamp,  and  add  two  tablepoonfuls  of  Madeira  or  sherry — 
first  always  preferable.     Serve  at  once  from  dish. 

— Lillian  Rogers. 


CHAFED  OYSTERS 

Drain  and  wash  twenty-five  oysters,  straining  and  preserv- 
ing the  juice;  put  into  the  chafing-dish  a  generous  tablespoon- 
ful  of  butter,  and  when  that  is  thoroughly  browned  add  the 
oysters,  with  pepper  and  salt;  as  soon  as  the  edges  of  the 
oysters  begin  to  curl  add  the  oyster  juice,  and  let  come  to  a 
boil.     Serve  immediately  on  slices  of  hot,  buttered  toast. 

— Miss  E.  G.  Hinsdale. 


WELSH  RAREBIT 

Melt  one  tablespoonful  of  butter,  and  add  one  pound  of 
cheese,  grated  or  cut  in  small  pieces.  Beat  thoroughly  an  egg, 
and  with  it  mix  one  small  teaspoonful  of  mustard,  one-half  tea- 
spoonful  of  salt,  a  pinch  of  cayenne,  and  add  this  to  the  cheese 
when  nearly  melted.  Lastly  stir  in  slowly  one  cupful  of  ale 
or  beer,  with  a  teaspoonful  of  Worcester  sauce.  Cook  until  it 
thickens,  stirring  constantly,  taking  care  that  it  does  not 
curdle.    Serve  hot  on  toast  or  soda  crackers. 

— Editors. 


WELSH  RAREBIT 

Cut  one  pound  of  fresh  cheese  into  small  pieces,  and  put  in 
the  chafing-dish.  As  it  begins  to  soften  add  two  level  table- 
spoonfuls  of  butter,  a  saltspoonful  of  mustard,  one-half  tea- 
spoonful of  salt,  a  dash  of  cayenne  or  paprika.  When  well 
mixed  add  one-half  cup  of  milk  or  cream;  stir  until  smooth, 
then  add  two  well-beaten  eggs;  stir  hard  again  for  a  moment, 

and  serve  with  crackers  or  toast. 

— H.  K.  O. 


DRINKS 

BOILED  COFFEE 

Put  the  ground  coffee  into  the  pot,  wet  slightly  with  cold 
water,  add  the  white  of  an  egg,  and  the  crushed  shell;  shake 
all  together,  then  pour  over  it  boiling  water;  let  it  come  to  the 
boiling  point;  set  one  side  on  the  range,  and  pour  one  table- 
spoonful  of  cold  water  down  the  spout.  Allow  one  table- 
spoonful  for  each  cup,  and  one  over  for  the  pot. 

—Mrs.  C.  A.  Campbell. 

DRIP  COFFEE 

One  dessertspoonful  of  coffee,  pulverized,  to  a  cupful  or 
half  pint  of  water,  put  coffee  in  bag  and  pour  the  boiling 
water  over  it;  strain  through  twice.  The  bag  must  be  firm 
and  close,  so  as  to  prevent  the  fine  powder  straining  through. 
Have  the  pot  hot  before  beginning.  Coffee  will  not  be  right 
unless  the  water  is  fresh  boiled.     Serve  at  once. 

— Mrs.  C.  A.  Campbell. 

COFFEE  FOR  ENTERTAINMENTS 

Tie  the  ground  coffee  in  cheese-cloth  bags  loosely.  Put 
twelve  tablespoonfuls  of  coffee  in  a  bag,  and  if  for  a  large 
crowd,  twenty-four  to  a  bag  will  be  good.  Have  a  bag  or 
so  more  than  you  need  for  emergencies.  One  pound  of  coffee 
will  make  about  thirty  cups  of  medium  strength ;  one  quart  of 
water  is  allowed  to  each  five  cups  required.  Soak  as  many  of 
the  bags  as  you  think  you  will  need  in  cold  water,  measuring 
the  cold  water  before  pouring  over  the  coffee  bags.     Cover, 

205 


"ii 


206         WOODBRIDGE    COOK   BOOK 

and  let  stand  several  hours.  Measure  the  water  required,  and 
place  on  the  fire  in  large  kettle  to  be  slowly  coming  to  a  boil. 
This  must  be  boiling  when  you  are  ready  to  serve  refresh- 
ments. If  it  looks  as  though  it  had  boiled  away,  your  water 
covering  the  coffee  will  make  up  the  deficiency.  If  it  has  not 
dip  out  a  little  to  add  later  if  coffee  proves  too  strong.  Add 
the  soaked  coffee  bags  and  water.  Let  it  all  boil  up  one 
quickly.  Draw  to  the  back  of  the  range,  and  it  is  ready  to 
serve.  Coffee  made  after  this  formula  is  always  good,  be- 
cause it  is  made  just  when  you  need  it.  Always  have  another 
kettle  of  boiling  water  and  extra  coffee  bags  to  plunge  in  if 
more  than  planned  for  is  needed. 

— H.  B.  Ames. 

BLACKBERRY  WINE 

To  four  quarts  of  berries  put  one  quart  of  boiling  water. 
Let  it  stand  twenty-four  hours  in  a  stone  jar;  then  drain  the 
liquid  from  the  fruit.  Add  one  and  one-halt  pounds  of  sugar. 
Bottle  it.     It  will  be  ready  for  use  in  three  months. 

— Home  Cook  Book. 

CHERRY  CORDIAL 

To  one  gallon  of  the  juice  of  cherries  put  two  pounds  of 
sugar.  Boil  together  and  add  one  pint  of  best  brandy  to  one 
gallon.     When  cold,  bottle. 


DANDELION  WINE 

Four  quarts  of  dandelion  blossoms  steeped  in  five  quarts 
of  water  until  strength  is  extracted.  Add  juice  of  five  or- 
anges and  three  lemons,  four  pounds  of  sugar  and  two-thirds 
of  a  yeast  cake,  while  warm.  Put  the  rind  of  oranges  and 
lemons  to  steep  with  blossoms.  Set  in  a  warm  place  to  fer- 
ment for  two  or  three  days.     Strain  and  bottle. 

—Mrs.  W.  H.  Demarest. 


WOODBRIDGE    COOK    BOOK         207 

EGG-NOGG 

Stir  the  yolk  of  one  egg  and  a  teaspoonful  of  sugar  with  one 
tablespoonful  of  whisky  or  brandy  and  a  little  rum.  Whip 
the  white  of  the  tgg  to  a  stiff  froth.  Turn  the  yolk  into  a 
glass,  and  fill  nearly  full  with  milk,  then  stir  in  the  white.  Add 
more  sugar  if  desired.  Grate  a  dash  of  nutmeg  over  the 
top. 

— H.  C.  Nevius. 

FRUIT  PUNCH 

Ten  lemons,  six  oranges,  one  quart  can  of  cherries,  one 
quart  can  of  currants,  one  pint  can  of  pineapple,  one  pint  can 
of  raspberries,  one  gallon  of  water;  let  stand  two  days,  then 
strain  and  sweeten  to  taste ;  let  stand  a  day  or  two ;  strain  again, 
and  bottle ;  cork  tightly.  When  ready  to  use  add  sliced  lemon 
and  ice. 

— Mrs.  J.  Edgar  Brown. 

HOME-BREWED  GINGER  BEER 

Nine  pounds  of  sugar  cane,  nine  ounces  of  good,  unbleached 
Jamaica  ginger  well  bruised,  three  ounces  of  tartaric  acid,  one 
and  one-half  ounces  of  soluble  essence  of  lemon,  nine  gallons 
of  boiling  water.  Macerate  the  above  with  frequent  stirring 
until  barely  lukewarm,  then  add  of  yeast  one-half  pint,  and 
keep  in  a  moderately  warm  place  to  excite  a  brisk  fermenta- 
tion. The  next  day  rack  the  liquor  and  strain  through  a  jelly 
bag  or  flannel.  Allow  it  to  work  for  another  day  or  two 
according  to  the  weather,  then  strain  it  twice,  and  put  into 
bottles,  the  corks  of  which  should  be  wired  down. 

—Mrs.  H.  K.  Scott. 

GRAPE  JUICE 

Ten  pounds  of  Concord  grapes,  two  quarts  of  water.  Boil 
briskly  five  minutes,  then  strain  and  add  one  and  one-half 


I 


D.  P.  CARPENTER 

Carriage  Manufacturer 

Ruliber  Tire   Wagons 
of  all  Kinds  a  Specialty 

TELEFHONB  120  B. 

PEARL  STREET, 

Woodbridge,  New  Jersey 

Drugs         Perfumes         Toilet  Articles 

Reigeluth's    Pharmacy 

Cor.  Main  and  School  Sts.,      WOODBRIDGE,  N.  J. 

Prescriptions  carefully  compounded;  also  at  the 

City  Pliarmacy 

160  Smltli  Street, PERTH  AMBOY,  N.  J. 

B.  E.  CARPENTER 

IS  PREPARED  FOR  ALL  KINDS  OF 

MILL  WORE,  SAWING  AND  .PLANING 

Cord  Wood  Sawed  while  You  Wait 

WOODBRIDGE,  N.  J. 

Be  sure  and  read  Tables  of  Comparison  between 
Coal  and  Gas  as  given  on  pages  228  and  22?* 


w 


WOODBRIDGE    COOK    BOOK  209 


pounds  of  sugar  to  juice;  boil  two  minutes;  bottle,  and  cork 
tightly. 

— H.  K.  O. 

ORANGE  CORDIAL 

Take  all  the  white  from  the  peel  of  one  large  or  two  small 
oranges;  put  the  yellow  part  into  a  quart  of  pure  alcohol;  let 
it  stand  for  two  or  three  days.  Pour  off  the  liquor;  dissolve 
two  and  one-half  pounds  of  sugar  in  three  pints  of  water  over 
a  slow  fire;  don't  let  it  boil;  strain,  mix  with  the  alcohol,  and 
bottle.     Let  it  stand  two  or  three  weeks. 

— Mrs.  Charles  Noble. 

PINEAPPLE  LEMONADE 

Boil  together  for  about  five  minutes  two  quarts  of  water, 
one  pound  of  sugar,  and  the  grated  rind  of  one  lemon; 
strain,  and  when  cold  add  one  pineapple  pared  and  chopped 
very  fine,  and  the  juice  of  six  lemons.     Ice  well  before  serving. 

— Selected. 

RASPBERRY  VINEGAR 

Two  gills  of  acetic  acid,  two  quarts  of  water,  four  quarts  of 
raspberries,  one  and  one-half  pounds  of  sugar  to  one  quart  of 
juice.  Throw  the  raspberries  in  the  water  containing  the  acid 
and  allow  to  stand  for  forty-eight  hours,  or  until  they  begin  to 
sour.  Strain  and  boil  the  liquid  with  the  sugar.  Bottle  and 
seal. 

TO  MAKE  TEA 

Always  make  tea  with  fresh-boiled  water.  Allow  one  tea- 
spoonful  of  tea  for  each  person  and  one  for  the  pot.  Have  the 
teapot  hot  when  you  put  the  tea  into  it.  Pour  the  desired 
quantity  of  boiling  water  onto  the  tea,  and  allow  to  steep  one 

minute. 

—Mrs.  S.  B.  Hinsdale, 


2IO         WOODBRIDGE    COOK    BOOK 

TEA  A  LA  RUSSE 

Have  ready  fresh,  juicy  lemons  pared  and  sliced.  As  you 
pour  out  the  tea  put  a  slice  of  lemon  in  the  bottom  of  each 
cup  and  sprinkle  on  a  little  white  sugar,  then  pour  the  tea 
hot  and  strong  over.  If  preferred  the  lemon  peel  may  be  left 
on. 

— Mrs.  S.  B.  Hinsdale. 

TEA  PUNCH 


f 


One  and  one-half  pounds  of  granulated  sugar,  one  quart 
of  sherry  wine,  six  lemons,  one  orange,  one  cup  goodi,  strong 
green  tea  (use  a  teaspoonful  of  tea  to  one  cup  of  water). 
Peel  the  lemons  very  thin,  and  pour  the  tea  boiling  hot  on  the 
peel.  Mix  the  juice  of  lemons  and  orange  with  the  sugar; 
then  add  tea,  pouring  the  wine  on  last.  When  ready  to  serve  I 
have  a  large  pitcher  or  punch  bowl  with  plenty  of  crushed  ice;  ■ 
in  straining  the  punch  pour  on  ice.  This  receipt  makes  one 
gallon  of  punch.    Very  good. 

— Mrs.  L.  H.  Brown. 


WINE  WHEY 


One  wine  glass  of  wine  to  three  of  boiling  milk.     Let  the 
milk  boil  up  once.    Strain  and  sweeten. 

— Mrs.  Charles  Noble. 


CANDY 

FONDANT 
The  white  of  one  egg;  measure  the  egg  and  use  the  same 
quantity  of  water.     Mix  in  as  much  sugar  as  you  can  (use 
XXX).     Flavor  to  taste.     When  lemon  or  orange  juice  is 
used  leave  out  the  water. 

— Helen  Brewster. 

CREAM  FONDANT 
One  pound  of  granulated  sugar,  one-half  cup  of  water.  Put 
the  sugar  into  the  saucepan,  add  the  water,  and  stir  over  the 
lire  until  the  sugar  is  dissolved;  not  an  instant  longer.  Boil 
until  it  forms  a  syrup  which  will  hair,  which  will  be  from  four 
to  six  minutes,  depending  somewhat  on  the  quality  of  the 
sugar;  pour  the  syrup  quickly  and  carefully  (do  not  scrape  the 
vessel)  on  a  meat  platter  that  has  been  lightly  brushed  with 
water.  Watch  the  cooling,  and  when  it  is  warm,  not  hot,  so 
you  can  put  the  finger  into  it,  stir  it  with  a  wooden  spoon  or 
paddle  until  it  is  a  white,  creamy  mass;  then  take  it  in  the  hand 
and  knead,  and  it  will  become  soft  and  smooth,  and  ready  to  be 
formed  into  the  various  shapes.  Add  the  desired  flavoring 
while  kneading. 

— ^Aceola  Cook  Book. 

BUTTER  SCOTCH 
One  cup  of  molasses,  one  cup  of  sugar,  one  tablespoonful 
of  vinegar,  butter  the  size  of  an  egg;  boil  until  it  hardens  when 
dropped  in  cold  water;  then  stir  in  one  teaspoonful  of  soda; 
when  cool  flavor  and  pour  on  buttered  tins. 

—Mrs.  H.  K.  O. 

211 


WOODBRIDGE    COOK   BOOK         213 

CARAMELS 

Three  pounds  of  brown  sugar,  one-half  pound  of  Baker's 
chocolate,  one-half  pound  of  butter,  one  cup  of  milk,  three 
tablespoonfuls  of  molasses,  three  tablespoonfuls  of  vinegar, 
two  teaspoonfuls  of  vanilla.  Boil  thirty  minutes.  Beat  ten 
minutes  if  you  want  it  granulated. 

—Mrs.  J.  H.  Tappen. 

CHOCOLATE  TAFFY 

One  cup  of  molasses,  one  cup  of  sugar,  one-half  cup  of  milk, 
two  ounces  of  chocolate,  small  lump  of  butter. 

— Mittie  E.  Harned. 

COCOANUT  BALLS 

Take  a  piece  of  vanilla  fondant,  work  into  it  as  much 
shredded  cocoanut  as  it  will  take,  and  still  admit  of  its  being 
molded;  roll  into  balls  about  the  size  of  ordinary  marbles,  and 
lay  on  waxed  paper  to  dry;  they  can  be  dipped  in  chocolate  if 

preferred. 

— L.  H.  J. 

CREAMED  DATES 

Mold  fondant  into  a  ball,  then  roll  between  the  palms  of  the 

hands  until  about  the  length  of  a  date ;  place  inside  the  stoned 

date,  and  press  the  edges  of  the  date  together,  allowing  about 

a  quarter  of  an  inch  of  the  fondant  to  show  the  whole  length  of 

the  date;  roll  in  granulated  sugar. 

— L.  H.  S. 

STUFFED  DATES 
Remove  pits  from  two  pounds  of  good  dates,  being  careful 
not  to  cut  date  in  two,  have  ready  the  pounded  nuts  from 
one  pound  English  walnuts.  Mix  with  two  tablespoonfuls  of 
powdered  sugar  and  two  tablespoonfuls  of  sherry.  Fill  dates 
with  this  mixture,  and  roll  in  confectioner's  sugar. 

—Mrs.  J.  B.  Edgar. 


214  WOODBRIDGE    COOK    BOOK 

FUDGE 

Two  cups  of  sugar,  three  ounces  of  Baker's  chocolate,  one- 
half  cup  of  milk,  small  lump  of  butter.  Boil  ten  minutes; 
flavor  with  vanilla. 

— Mittie  E.  Harned. 

SMITH  COLLEGE  FUDGE 

Melt  one-quarter  cup  of  butter;  mix  together  in  a  separate 
dish  one  cup  of  white  sugar,  one  cup  of  brown  sugar,  one- 
fourth  cup  of  molasses,  and  one-half  cup  of  cream  or  milk. 
Add  this  to  the  butter,  and  after  it  has  been  brought  to  a  boil 
continue  boiling  for  two  and  one-half  minutes,  stirring  rapidly.* 
Then  add  two  squares  of  Baker's  chocolate  scraped  fine.  Boir J 
this  five  minutes.  After  it  has  been  taken  from  the  fire  add  one 
and  one-half  teaspoonfuls  of  vanilla.  Then  stir  constantly 
until  the  mass  thickens.  Pour  into  buttered  pan,  and  set  in  a 
cool  place. 

—May  E.  Kelly. 

NUT  CANDY 

One  cup  of  sugar,  one-third  cup  of  milk;  boil  five  minutes! 
and  remove  from  fire;  stir  in  as  many  nuts  as  you  wish;  keep 
stirring  hard  till  stiff;  spread  on  buttered  platter. 

—Mrs.  C.  A. 

HOW  TO  CANDY  FLAG  ROOT 

First  peel  the  roots  until  they  are  a  clear  white,  and  slice  as 
thin  as  possible.  To  two  cups  of  sugar  add  one-half  cup  of 
water,  and  stir  it  over  the  fire  until  a  thin  syrup  is  formed; 
into  this  syrup  pour  the  root  and  continue  the  stirring  until 
the  liquid  is  entirely  absorbed.  Pour  the  confection  into  a 
dish;  when  it  is  cool  it  will  be  crisply  candied. 

— Mrs.  W.  H.  Demarest. 


WOODBRIDGE    COOK   BOOK         215 

ORANGE  STRAWS 

Cut  the  rind  into  narrow  strips  about  like  straws,  then  put 
them  into  cold  water  and  boil.  Boil  them  in  three  waters, 
about  twenty  minutes  in  each  water.  Drain,  and  to  each  cup 
of  peel  add  a  cup  of  granulated  sugar;  add  some  boiling  water, 
but  not  enough  to  cover,  and  boil  to  a  thick  syrup.  Then 
drain  and  roll  in  granulated  sugar. 

—Mrs.  A.  T.  Connet 

SUGAR  CANDY 

One-half  cup  of  vinegar,  one-half  cup  of  water,  one  pound  of 
granulated  sugar;  let  boil  until  it  hardens  when  dropped  into 
cold  water,  then  pour  on  greased  pan  or  plate. 

—Mrs.  R.  B.  Hart. 


J.  LiDDLE  &  Sons 

j»      a»     rf» 

Dealers  in  Natural 
and    Artificial    Ice 

Telephone  35  WOODBRIDGE,  N.  J. 


1 


Tony  Tresca, 

First-Class  SHOEMAKER 

Shoes  Made  to  Order 
Repairing  Neatly  Done 

Main  Street    -   WOODBRIDGE,  N.  J. 

The  Perth  Amboy  Savings  Institution 

THE  ONLY  SAVINGS  BANK  IN  PERTH  AMBOY,  N.  T. 

Over  3000  Depositors 
More  than  S600.000.00  on  Deposit 


A  safe,  convenient,  accommodating  bank. 
We    loan    our    depositors    a  small    steel    safe 
which  stimulates  the  desire  to  save.    Ask  for  one. 

ADRIAN  LYON,    ....   President      J.  L.  LANCASTER,   ■   Vice-President 
J.  LAURENCE  BOOOS,  <   -  Secretary      CHAS.  K.  SEAMAN,  .   .   .  Treasniw 


MISCELLANEOUS 

A  teaspoonful  of  cornstarch  mixed  with  a  cup  of  salt  will 
keep  it  from  clogging  in  the  shaker.  When  soft  custard  cooks 
too  long  and  becomes  curdled  it  can  be  made  smooth  again  by 
setting  the  dish  in  cold  water  and  beating  it  thoroughly. 

Milk  which  has  changed  may  be  rendered  fit  for  use  again 
by  stirring  in  a  little  soda. 

Fish  may  be  scaled  easier  by  first  dipping  them  into  boiling 
water  for  a  minute. 

Kerosene  will  soften  boots  and  shoes  that  have  been  hard- 
ened by  water  and  render  them  pliable  as  new. 

— Mrs.  T.  F.  Zettlemeyer. 

CARE  OF  STOVE 

No  cook  stove,  though  it  is  in  continual  use,  should  have 
a  fresh  coat  of  blacking  applied  oftener  than  once  a  month, 
though  every  stove  should  be  polished  of?  with  a  stove  brush 
every  morning  before  the  cooking  begins.  When  a  fresh  coat 
of  blacking  is  applied  monthly,  remove  the  old  coat  by  rub- 
bing of¥  the  stove  while  it  is  warm,  but  not  hot,  with  a  rag 
dipped  in  kerosene  oil.  This  removes  all  grease  stains.  Ap- 
ply the  new  coat  of  blacking  when  the  stove  is  cold,  using 
cold  cofifee  instead  of  water  for  mixing  the  blacking.  Be  care- 
ful not  to  blacken  any  of  the  stove  edges,  which  are  of  polished 
iron,  or  any  of  the  knobs  and  other  nickel  work,  but  polish 
these  by  using  a  scouring  soap  or  brick  dust  for  the  polished 
iron  and  whiting  or  any  silver  soap  for  the  nickel  work.  Af- 
ter the  stove  is  thoroughly  polished,  wipe  it  ofif  with  a  dry, 
clean  rag  to  remove  any  dust  of  the  blacking.  After  this  pol- 
ishing, all  that  is  necessary  is  to  keep  a  stove  cloth  at  the  side 

217 


2i8  WOODBRIDGE    COOK   BOOK 


rnecM 


of  the  stove  to  wipe  up  spots  of  grease  before  they  are  burne( 
in,  and  make  a  more  enduring  stain,  and  to  go  over  the  stove" 
with  a  poHshing  brush  in  the  morning  while  the  fire  is  coming 
up.  Thus  with  Httle  care  a  stove  may  be  kept  in  prime  order, 
unless  the  cook  is  one  of  those  unhappy  slovens  who  spill  or 
boil  over  everything  they  take  hold  of.  Cooking  which  is 
done  in  a  methodical  manner  does  not  spill  over  on  the  stove. 
There  is  no  surer  indication  of  a  household  sloven  than  an 
ill-kept  cook  stove.  Applying  kerosene  with  a  rag  when  you 
are  about  to  put  your  stoves  away  for  the  summer  will  pre- 
vent them  from  rusting. 

— Mrs.  T.  F.  Zettlemeyer. 

To  clean  cooking  utensils  that  have  become  discolored,  boil 
them  in  potato  parings. 

—Mrs.  D.  S.  V. 

FOR  SWEETENING  KITCHEN  SINKS 
One-half  pound  of  copperas,  and  one  quart  of  pulverized 
charcoal  dissolved  in  two  gallons  of  water.  Heat  the  mixture 
to  nearly  a  boiling  point,  and  pour  a  quart  of  it  or  more  at 
one  time  down  the  sink-pipe.  This  mixture  will  remove 
strong,  disagreeable  odors  from  either  glass  or  earthen  vessels, 
by  simply  rinsing  them  thoroughly  with  it. 

ANTS 
Sprigs  of  wintergreen  or  ground  ivy  will  drive  away  red 
ants ;  branches  of  wormwood  will  drive  away  black  ants.    These 
insects  may  be  kept  out  of  sugar  barrels  by  drawing  a  wide 
mark  with  chalk  around  the  top  near  the  edge. 

—Mrs.  T.  F.  Z. 

GILT  FRAMES 
To  restore  and  clean  gilt  frames  gently  rub  with  a  sponge 
moistened  with  turpentine. 

—Mrs.  T.  F.  Z. 


WOODBRIDGE    COOK    BOOK  219 

Charcoal  is  recommended  as  an  absorber  of  gases  in  the 
milk  room  where  foul  gases  are  present.  It  should  be  freshly 
powdered  and  kept  there  continually. 

—Mrs.  T.  F.  Zettlemeyer. 

One  teaspoonful  of  ammonia  to  a  teacupful  of  water,  applied 
with  a  rag,  will  clean  silver  or  gold  jewelry. 

—Mrs.  T.  F.  Zettlemeyer. 

FRUIT  STAINS 

To  remove  the  stains  of  acid  fruit  from  the  hands:  wash 
your  hands  in  clear  water,  dry  slightly,  and  while  yet  moist 
strike  a  match  and  hold  your  hands  around  the  flame.  The 
stains  will  disappear. 

Paint  stains  that  are  dry  and  old  may  be  removed  from 
cotton  or  woolen  goods  with  chloroform :  First  cover  the  spot 
with  olive  oil  or  butter. 

— Mrs.  T.  F.  Zettlemeyer. 

TO  REMOVE  INK  STAINS 

While  the  ink  spot  is  fresh  take  warm  milk  and  saturate  the 
stain.  Let  stand  a  few  hours,  then  apply  more  fresh  milk. 
Rub  spot  well.  If  ink  has  become  dry  use  salt  and  vinegar,  or 
salts  of  lemon. 

— Mrs.  N.  Johnson. 

Tar  stains  can  be  removed  by  rubbing  lard  or  butter  on 
them  thoroughly  before  applying  soap. 

FOR  RENOVATING  SILK 

Take  an  old  kid  glove,  dark  colored,  if  the  silk  be  dark; 
light  if  the  silk  be  light;  tear  it  in  pieces;  put  in  a  tin  cup,  and 
cover  with  water.     Set  on  stove,  and  let  simmer  until  the  kid 


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WOODBRIDGE    COOK    BOOK  221 

can  be  pulled  into  shreds.  Take  a  cloth  or  sponge,  dip  in  this 
water,  rub  over  silk,  and  iron  immediately.  This  process  will 
cleanse  and  stiffen  old  silk,  and  give  it  the  appearance  of  new. 

— Mrs.  M.  Johnson. 

HOW  TO  WASH  BLANKETS 

Select  a  bright  day  with  little  wind;  take  two  ounces  of 
powdered  borax  and  one  large  cake  of  Ivory  soap  cut  fine; 
melt  in  water  on  the  stove,  and  add  to  a  tub  full  of  cold,  soft 
water.  Put  blankets  to  soak  early  in  the  morning;  jar 
occasionally  with  a  stick  to  loosen  dirt;  do  not  rub  them  on  a 
board.  At  noon  squeeze  a  little  with  the  hand,  and  put 
through  the  wringer;  rinse  in  clean,  cold  water;  put  through 
the  wringer  again,  and  hang  lengthwise  on  the  line  without  any 
clothespins;  watch  carefully  while  drying  to  keep  them 
straight. 

—Mrs.  W.  S.  Ames. 

TO  WASH  DRESS  GOODS. 

Take  a  ten-cent  package  of  soap  bark,  pour  over  it  two 
quarts  of  cold  water;  put  on  the  stove,  and  let  come  to  a  boil 
slowly.  Strain  and  pour  in  a  pan  or  tub,  and  add  as  much 
luke-warm  water  as  is  necessary  to  handle  the  goods  easily. 
Rub  with  the  hands,  after  which  rinse  several  times  in  luke- 
warm water.  Hang  on  the  line  without  swinging,  and  while 
still  damp  iron  on  the  wrong  side  of  the  goods  with  very  hot 
irons.  A  lukewarm  suds  of  Ivory  soap  is  next  best  to  soap 
bark. 

— W.  A.  Lockwood. 

A  teaspoonful  of  turpentine  boiled  with  your  white  clothes 
will  aid  the  whitening  process. 

A  teaspoonful  of  borax  put  into  the  last  water  in  which 
clothes  are  rinsed  will  whiten  them  surprisingly.  Pound  the 
borax  so  it  will  dissolve  easily. 

—Mrs.  T.  F.  Zettlemeyer. 


222  WOODBRIDGE    COOK    BOOK 


1 


Cooked  starch  may  be  greatly  improved  by  a  tablespoonful 
of  kerosene.  It  makes  clothes  glossy  when  ironed,  and  keeps 
the  iron  from  sticking.  Cooked  starch  may  be  improved  by 
adding  a  suds  made  from  ivory  soap  to  the  water  in  which  the 
starch  is  dissolved. 

—Mrs.  D.  T.  V. 

TO  CLEAN  FURNITURE 

First  rub  with  cotton  waste  dipped  in  boiled  linseed 
oil,  then  rub  clean  and  dry  with  a  soft  cotton  flannel  cloth. 
Care  must  be  taken  that  the  oil  is  all  rubbed  off. 

— Mrs.  T.  F.  Zettlemeyer. 

FURNITURE  POLISH 

Mix  together  equal  parts  of  raw  linseed  oil,  turpentine,  and 
vinegar. 

— Luella  T.  Kelly. 

FURNITURE  CREAM 

(An  English  receipt  obtained  by  Mrs.  N.  H.  B.) 
Three  ounces  of  beeswax,  one-half  ounce  of  Castile  soap, 
one-half  pint  of  turpentine,  one-half  pint  of  rain  water.  Shred 
bees*  wax  fine  and  pour  in  a  jar,  cover  with  turpentine;  cut 
soap  fine,  and  cover  with  water.  Let  each  stand  in  separate 
jars  for  twenty-four  hours.  Then  mix  together  and  shake  for 
twenty  minutes.  Shake  five  minutes  with  a  Dover  egg- 
beater,  and  save  your  strength.  Seal  in  big-mouthed  jars  or 
glasses.    Paraffin  on  top  will  keep  it  from  hardening. 

FURNITURE  PASTE 

Take  putty,  pumice  stone,  and  linseed  oil  in  equal  parts; 
mix  into  a  paste,  and  add  cochineal  or  brown  umber  until 
color  of  furniture  is  obtained,  and  then  fill  up  the  cracks  and 
marks. 

— ^Mrs.  Hinsdale. 


WOODBRIDGE    COOK    BOOK  223 

FURNITURE  POLISH 

Five  ounces  of  raw  linseed  oil,  three-fourths  ounce  of  sul- 
phuric ether,  seven  ounces  of  alcohol,  three  ounces  of  turpen- 
tine, three-fourths  ounces  of  tincture  alkanet.  This  mixture 
will  separate.  Use  the  upper  liquid  for  all  stains,  and  shake 
up  the  bottle  for  general  cleaning.  This  will  not  injure  the 
finest  piano. 

— Mrs.  Hinsdale. 

TO  MAKE  SHELLAC  THAT  IS  FINE  AND  WILL  NOT 

CRACK 

Four  ounces  of  shellac  (shells),  one  pint  of  pure  alcohol.  Let 
stand  in  warm  place  for  two  or  three  days  in  closed  bottles. 
Shaking  occasionally  will  help  dissolve  the  shellac. 

A  GOOD   COLD   CRE\M 

Cocoanut  butter,  four  ounces;  lanoline,  four  ounces;  glycer- 
ine, four  ounces;  rose  water,  five  ounces;  elder-flower  water, 
five  ounces.  Melt  the  fats  and  glycerine,  and  slowly  add  the 
other  ingredients. 

EXCELLENT  SKIN  FOOD 

Melt  together  a  dram  of  spermaceti,  a  dram  of  white 
wax,  three  ounces  of  sweet  oil  of  almonds,  two  ounces  of 
lanoline,  and  one  ounce  of  cocoa  butter.  Remove  from  the 
fire,  and  beat  until  cold.  Add  while  you  are  beating  twenty 
drops  of  tincture  of  benzoin  and  ten  drops  of  oil  of  rose. 

— Mrs.  Hinsdale. 

A  GOOD  SHAMPOO 

Take  one  cake  of  olive-oil  soap,  melt  it  in  a  quart  of  boiling 
water,  add  one  tablespoonful  of  common  washing  soda,  mix 
thoroughly,  and  let  stand.     It  will  jelly.    Take  for  each  sham- 


Thomas  H.  Morris 

JUSTICE  OF  THE  PEACE  COIIIIISSIONEB  OF  DEEDS 

NOTABY  PUBLIC 

Collections  a  Specialty 

WOOPBRIDSE,  U.  J. 

Frank  Miller 


i 


BAKER 

MAIN  STREET     -      -      -     WOODBRIDGE,  N.  J. 

Fresh  Bread,  Pies  and  Cakes  constantly  on  hand 

"7ohn  Thompson 

SADDLE  AND  HARNESS  MAKER 

Repairing  a  Specialty 
Main  Street  WOODBRIDGE,  N.  J. 

C.  H.  Wooden. 

ProLCticotl  Horse-SKoer 

WOODBKIDGE,  N.  J. 

O.  E.  Petersen 

■Watchmaker   and   Jeweler 

WOODBRIDGE,  N.  J. 

BIOYOLES  HEFAIEINa  SEWING  MACHINES 


WOODBRIDGE    COOK    BOOK  225 

poo  a  tablespoonful  of  the  jelly,  add  five  or  ten  drops  of  am- 
monia, also  a  teacupful  of  warm  water.  Wet  the  head  thor- 
oughly with  warm  water  before  applying  the  shampoo,  then 
rub  the  soapy  mixture  thoroughly  into  the  scalp  all  over  the 
head.  Rinse  several  times  until  all  the  soap  has  been  worked 
out.     This  method  will  result  in  a  clean,  healthy  scalp. 


HAIR  WASH 

One  fourth  cup  of  sage  leaves,  one  pint  of  cold  water,  a 
little  perfumery;  steep  the  leaves  (not  boil)  until  the  strength 
is  out,  then  strain  and  bottle.     Use  freely. 

— Mrs.  Robert  Valentine. 


SLIPPERY  ELM  TEA 

A  teaspoonful  of  powdered  slippery  elm  in  tumbler,  pour  on 
cold  water,  season  with  lemon  and  sugar. 

Ginger  poultices  instead  of  mustard,  but  prepared  in  the 
same  way  are  good  for  neuralgia,  and  will  not  blister. 

RHEUMATISM  CURE 

Four  ounces  of  Holland  gin,  two  ounces  of  white  mustard 
seed,  one-fourth  ounce  of  niter.  Let  stand  a  day  before  using. 
Dose,  one  teaspoonful  three  times  daily. 

— Mrs.  H.  C.  Nevius. 

BITES  AND  STINGS  OF  INSECTS 
Wash  with  a  solution  of  water  of  ammonia. 

BURNS 

Make  a  paste  of  baking  soda  and  water  and  apply  it  promptly 
to  the  burn.    Will  check  the  inflammation  and  pain. 


226  WOODBRIDGE    COOK    BOOK 

AN  OLD-FASHIONED  RECEIPT  FOR  A  LITTLE 
HOME  COMFORT 

"Take  of  thought  for  self  one  part,  two  parts  of  thought 
for  family;  equal  parts  of  common  sense  and  broad  intelligence, 
a  large  modicum  of  the  sense  of  fitness  of  things,  a  heapingi| 
measure  of  living  above  what  your  neighbors  think  of  you,' 
twice  the  quantity  of  keeping  within  your  income,  a  sprink- 
ling of  what  tends  to  refinement  and  aesthetic  beauty,  stirredl 
thick  with  the  true  brand  of  Christian  principle,  and  set  it  to* 
rise." 


TABLE    OF  WEIGHTS  AND   MEASURES. 

4  teaspoonfuls  of  liquid, i  tablespoonful 

4  tablespoonfuls  of  liquid,     .         .           |^  gill,  %  cup,  or  i  wineglassful 
I  tablespoonful  of  liquid, »^  ounce 

1  pint  of  liquid, i  pound 

2  gills  of  liquid i  cup  or  yi  pint 

I  kitchen  cup,         .      ' y^  pint 

I  heaping  quart  of  sifted  flour, i  pound 

4  cups  of  flour I  quart  or  i  pound 

I  rounded  tablespoonful  of  flour, ^  ounce 

3  cups  of  corn  meal, i  pound 

\yi  pints  of  corn  meal, i  pound 

I  cup  of  butter, ^  pound 

I  pint  of  butter, i  pound 

I  tablespoonful  of  butter, i  ounce 

Butter  the  size  of  an  QZ'g,      .        , 2  ounces 

Butter  the  size  of  a  walnut, i  ounce 

1  solid  pint  of  chopped  meat, i  pound 

10  eggs, I  pound 

A  dash  of  pepper,  .        .        .        ,  y^  teaspoonful  or  3  good  shakes 

2  cups  of  granulated  sugar, i  pound 

1  pint  of  granulated  sugar, i  pound 

I  pint  of  brown  sugar, 13  ounces 

2>^  cups  of  powdered  sugar, i  pound 

The  white  of  a  common-sized  ^%%  weighs  one  ounce. 
A  common  sized  tumbler  holds  half  a  pint. 
A  common-sized  wine  glass  holds  half  a  gill. 


We  Will    Connect 

your  home  with  the  Elixir  of  Life  and 
Light  that  now  flows  past  your  threshold. 
There  is  Life  in  the  food  that's  cooked 
by  gas  and  in  the  great  saving  of  toil  effected 
by  the  gas  stove.  We  will  connect  you— 
and  your  home — with  comfort — health — 
joy — beneficent  economy — by  connecting 
the  gas  from  our  mains  with  a  gas  stove 
in  your  home. 

PERTH  AMBOY  GAS  LIGHT  CO. 


GAS 

cooking   retains   all   the   life-giving  qualities  of  the  meats  it 
bakes  or  boils.    No  food  tastes  so  well  as  that  prepared  upon  a 

GAS  STOVE 

It's  the  cooking  that    cures    dyspepsia   and    cuts    down 
doctors'  bills. 

GAS 

Be  sure  and  read  Tables  of  Q>mparison  between 
G)al  and  Gas  as  given  on  pages  228  and  229. 


RECORD  OF  8i6  GAS  RANGE. 


Weight. 
A..+{^i<»  How  Before  After  Loss—       a>,-„„ 

Article.  Cooked.  Cooking.  Cooking.         Per  Cent.     ■^'°^^- 

Blue  Fish,  Baked  3  lbs.  2  lbs.    6    oz.         20              35  m. 

Rib  of  Beef,  Roasted  gibs.  4  oz.       7  lbs.  11    oz,         17      i  h.  25  m. 

Chicken,  Roasted  3  lbs.  i  oz.       2  lbs.  10    oz.          14      i  h. 

Beefsteak,  Broiled  i  lb.  2  oz.                  15    oz.          i6|              8  m. 

Lamb  Chops,  Broiled  i  lb.  13I  oz.          15             10  m. 

Sweet  Potatoes,  Steamed  3  lbs.  5  oz. 

White  Potatoes,  Steamed  3  lbs.  8  oz.                                                         JHi 

Tomatoes,  Stewed  4  lbs.  I^H 

Cauliflower,  Boiled  3  lbs.  12  oz.                                                         9| 

Bread,  Baked  5  lbs.    7  02.  37  m. 

Sago  Pudding,  Baked  3  lbs.    3  oz.  18  m. 

Lemon  Pie,  Baked  2  lbs.  14  oz.  22  m. 

Sauces,  etc. 

Total  time  from  lighting  of  gas  until  everything  was  ready  to  serve, 
I  hour  and  50  minutes.     Consumption  of  gas  by  test  meter  : 

Cost  of  gas, II  cents 

Cost  of  coal, 13  cents 

Saving  of  gas  over  coal, 2  cents 

Heating  rooms  may  be  accomplished  at  a  reasonable  cost 
with  Gas  Heaters  scientifically  made.    Prices,  $1.00  to  $25.00. 

Rotary  Gas  Water  Heater  will  furnish  all  hot  water  required 
at  extremely  small  consumption  of  gas.  $11.00.  Connected 
Free.  Ranges,  $13  and  up.  Connected  Free.  Cookers,  $8.50. 
Connected  Free. 


WOODBRIDGE  GAS  OFFICE 

Cor.  of  Main  &  Fulton  Sts. 


Table  of  Comparison  between  Cost  of  Cooking  by  Coal  and  Gas. 
RECORD  OF  COAL  RANGE  NO.  8. 

Weight. 
Article. 

Blue  Fish, 

Rib  of  Beef, 

Chicken, 

Beefsteak, 

Lamb  Chops, 

Sweet  Potatoes, 

White  Potatoes, 

Tomatoes, 

Cauliflower, 

Bread, 

Sago  Pudding, 

Lemon  Pie, 

Sauce  for  fish,  beef,  and  cauliflower. 

Total  time  for  lighting  of  fire  until  everything  was  ready  to  serve,  2  hours 
and  40  minutes.  Of  this  time  30  minutes  were  required  to  heat  the  oven, 
leaving  2  hours  and  10  minutes  actual  cooking  time.  Weight  of  coal,  includ> 
ing  lighting  of  fire,  44  lbs.  At  the  end  of  the  time  the  fire  was  ready  for 
more  coal. 

Cost  of  coal,  at  $6.00  per  ton, la  cents 

Kindling,  i  cent 


How 
Cooked. 

Before 
Cooking. 

After 
Cooking. 

Loss— 
Per  Cent. 

Time. 

Baked 

3  lbs. 

2  lbs. 

I      OZ. 

32 

31  m. 

Roasted 

gibs. 

70Z. 

6  lbs. 

8    OZ. 

32      1 

h.  37  m. 

Roasted 

3  lbs. 

2  lbs. 

2      OZ. 

30       I 

h.    6  m. 

Broiled 

lib. 

2  OZ. 

I3i  OZ. 

25 

II  m. 

Broiled 

lib. 

1  OZ. 

II      OZ. 

35 

12  m. 

Steamed 

3  lbs. 

50Z. 

Steamed 

3  lbs. 

8  OZ, 

Stewed 

4  lbs. 

Boiled 

3  lbs. 

12  OZ. 

Baked 

5  lbs. 

2     OZ. 

46  m. 

Baked 

3  lbs. 

5    OZ. 

27  m. 

Baked 

2  lbs. 

12     OZ. 

30  m. 

Total  cost  of  meal  by  coal, 13  cents 

The  above  facts  and  figures  were  brought  out  by  actual 
comparative  tests  made  between  a  Coal  Range  and  a  Gas 
Range.  The  articles  cooked  were  twelve  in  number,  and  were 
cooked  so  that  they  were  all  ready  to  place  on  the  table  at  one 
and  the  same  time. 

The  articles  were  weighed  before  cooking  and  also  after 
cooking,  and  the  percentage  in  loss  of  weight  and  time 
required  were  carefully  ascertained. 

This  shows  the  cost  of  cooking  a  meal  with  Gas  at  a  cost  of 
$1.60  per  thousand  cubic  feet.     Price  of  coal,  $6.00  per  ton. 

By  comparing  these  figures  one  can  readily  see  the  great 
economy  in  using  GAS  as  the  20TH-CENTURY  FUEL. 


P    5    1903 

FOR 

FIFTY 

YEARS 

We  have  been  one  of  the  leading  clothing 
establishments   in  the   city. 

Millions  of  people  have  bought  the  latest 
novelties  in  men's  apparel  from  us  during  that  time. 

This  season's  product  is  one  of  the  largest  and 
finest  that  we  have  ever  offered. 

Men's  Street,  Business  and  $10  00  $^0  00 
Dress  Suits    ------     >^^     to  ^^* 

Men's  Chesterfield  and  $10  00  $Or  00 
Covert  Top  Coats      -    -    -     >^*     to  ^^* 

Men's  Fine  Wool  and  Worsted  $^  00  $0  00 
Trousers ^    .    sJ*     to  ^* 

Hats,  Shoes,  Men's  Furnishings,  Golf,  Bicycle, 
Tennis  and  Athletic  Goods. 

Cravenette  Coats,  Mackintoshes,  Umbrellas, 
Trunks,  Bags,  Dress  Suit  Cases,  etc.,  etc. 

One  of  the  larffest  and  flnest  Custom  Tallorlns 
Departments  in  New  York 

jl       ^       ^     EVERYTHING  FOR  MEN'S  WEAR    ^       ^       J« 

A.  RAYMOND  &  CO. 

Clothiers  and  Outfitters 

Nassau  and  Fulton  Streets     -      -       NEW  YORK 


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BINDERY  INC.        ^ 

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