115 i
York Cook Book
Class
Book
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COWBIOHT DEPOSIT.
®i|^ fork (Haok lonk
Furnished by the Ladies of York,
Nebraska. Arranged by Ladies of
the Presbyterian Church. .'. '.• .'.
A i&Qoii Sf rtpr
Take a gill of forbearance, a pint of submission, twelve
ounces of patience, a handful of grace: mix well with the milk
cf human kindness and serve, with a radiant smile. .*. .". .".
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PAGE
Soup 4
Fish - : 7
JNd^ats - ---■- -- 10
Poultry 17
Vegetables -, ^2
Bread 26
Griddle Cakes, Croquettes, Fritters and Waffles .-..- 34
Sandwiches 3 8
Cheese 39
Eggs and Omelets 42
Salad and Salad Dressings - 43
Pickles - 49
Cavtsup, Chili Sauce, Etc 55
Pies 57
Short Cakes Etc 63
Puddings - 64
Pudding Sauces -- 73
Cisikes ..: 7 4
Cake Fillings 88"
Small Cakes and Cookies - 90
Ginger Bread -- 95
Doughnuts .-.- --.;-- ^6
Fancy Desserts ---;-/- ^^
Ices and Ice Cream 'a. - 102
Drinks ; - 104
Candy " - 105
Canned Fruits, Preserves, Jellies, Etc 107
Miscellaneous - 108
Hints , y 110
©CI.A30O774
TABLE OF WEIGHTS AND MEASURES.
One quart sifted flour (heaped) weighs 1 lb.
Three coffee cups sifted flour (level) weigh 1 lb.
Four teacups sifted flour (level) weigh 1 lb.
One quart sifted Indian meal weighs 1 lb, 4 oz.
One pint soft butter (well packed) weighs 1 lb.
Tvro teacups soft butter (well packed) weighs 1 lb.
Two coffee cups powdered sugar ( level) weighs 1 lb.
One and one-half coffee cups granulated sugar (level) weighs
1 lb.
Two teacups granulated sugar (level) weighs 1 lb.
Two teacups "coffee A" sugar (well heaped) weighs 1 lb.
One tablespoon (well heaped) granulated "coffee A" or best
brown sugar weighs 1 oz.
Two tablespoons (well rounded) powdered sugar or flour
weighs 1 oz.
One tablespoon (well rounded) soft butter weighs 1 oz.
Three tablespoons sweet chocolate (grated) weighs 1 oz.
One wine glass full (common size) equals four tablespoons.
A common sized tumbler holds about one half pint.
Four gills make one pint.
THE YORK COOK BOOK.
SOUP.
Dumplings. One cup sour cream, a little soda and salt, one
egg. Mix up thick with flour. Drop slowly in the kettle of
beef broth, a little at a time. They can be made without eggs.
Mrs. Fred James.
Drop Dumplings for Chicken. Take two eggs, four table
spoons water, teaspoon baking powder and flour enough to
make a stiff batter. Drop from the spoon into the soup.
Mrs. Libbie Shaw.
Egg Dumplings for Soup. To half pint milk add two well
iDeaten eggs, and as much flour as will make a smooth (rather
thick) batter, free from lumps. Drop this batter, a tablespoon-
ful at a time, into boiling soup. Boil fifteen minutes or long-
er, A half teaspoon baking powder improves the dumplings.
Mrs. Mary B. Provost.
Chicken Broth. The water chicken was boiled in, set away
in a cool place, makes a good broth. The next day skim off the
fat, take the bones of the chicken, put into the soup pot with
the broth, one onion cut very fine, one carrot, one turnip, a
small bunch of parsley, a little salt and pepper. Let boil two
hours. With a skimmer take out the bones. Add half a cup
of rice or vermicelli. Let it boil one hour. You will then
have a nice chicken broth. Take off all tiie meat you can from
the bones. To make any of these little dishes requires but
very little meat. MRS. ANNA CLARK.
Chicken and Egg Soup. Cut a chicken at the joints. Put in
enough cold water to cover it well. When it comes to a boil
Ekim it well and season with salt and pepper. Half hour be-
fore serving put in two leaves of laurel and one of cabbage.
When ready to serve, strain, return to the fire, add two eggs,
well beaten, into which has been stirred one cup of dry bread
grated. Cook about one minute. Keep the chicken well cov-
ered with water. Beef or mutton may be used in the same
manner. MRS. HERMAN BEHLING.
SOUP 5
Canned Corn 8oup. Open a can of corn, turn it into a gran-
iie-ware dish, and thoroughly mash with a potato-masher un-
til each kernel is broken; then rub through a sieve to remove
the skins. Add sufficient rich milk to make the soup of the
desired consistency, season with salt, reheat and serve. If pre-
ferred a larger quantity of milk and cream may be used, and
the soup, when reheated, thickened with a little cornstarch or
flour. MRS. ELVA ARMSTRONG.
Corn Soup. One can corn, one quart and two gills milk,
three tablespoons butter, two tablespoons flour, one teaspoon
salt, one fourth teaspoon pepper, one tablespoon chopped on-
ion, yolks two eggs. Mash the corn fine, add the quart of milk
end cook fifteen minutes. Cook butter and onion in frying pan
slowly; now add flour and cook until frothy, stir this into corn
snd milk, add salt and pepper and cook ten minutes; then rub
the soup through a strainer and return to the fire, beat the
yolks well, add the two gills of milk, stir this into the soup
and cook for one minute, stirring all the time.
MRS. PRA.NK HANXIS.
Xocdles. Take one-third cup broth and let it cool. When
cool add to it one egg and knead in enough flour to make a
stiff dough. Roll as thin as possible, dredging with a little
flour, roll up snugly and slice from the end, then shake out the
strips and place on plates until dry. This may done in the oven
when not too hot, with both doors left open. They may be
added to any rich soup, chicken broth preferred. They will
cook in twenty or thirty minutes, hence should be put in only,
this length of time before serving. MRS. OLIVE DURHAM.
Cream of Pea Scup. Put one pint of peas, measured after
shelling, into a granite sauce pan, with enough cold water to
•cover, and cook until tender. Take out half of them, rub the
remainder through a sieve with the. water in which they were
boiled. Scald three cups sweet milk, rub together two table-
spoons of flour, and one of butter, add to the milk and the peas
that were rubbed through the sieve, stir until it thickens, add
the remaining peas, a cup of cream heated to scalding, a scant
teaspoon salt, one-fourth teaspoon pepper. A tiny sprig of
mint is used by many. MRS. GEO. HOPKINS.
Potato Soup. Thinly slice enough potatoes to make one
pint, with a very little onion chopped flne, boil in one quart
6 THE YORK COOK BOOK.
water until perfectly tender; add salt, pepper and teaspoon
butter. If noodles are used, make them by taking yolk of one
egg, little salt, and stiffen with flour; roll and cut fine, to look
like macaroni. Boil fifteen minutes then add one well beaten
egg mixed with two cups sweet milk. If too thick, add more
water. After adding milk and egg let it come just to a bolL
MRS. L. M. STREET.
Toiuato Sciip. Slice one large onion fine, cook until tender
in plenty of butter in a saucepan. Pour in one quart canned
(or fresh) tomatoes, seas.on with salt and pepper. Put in half
teaspoon of soda and stir until it ceases to foam. Then add
one pint of rich sweet milk or cream, and a few rolled crackers.
Let the mixture just get hot (not boil) and serve at once.
MRS. L. S. FERGUSON.
Tomato Soup. Slice two onions, fry them in butter until
brown. Then fry two dozen tomatoes just sufficiently to heat
them through, and put them into a stew pan with their gravy
and the onions, adding a pinch of celery seed and a carrot cut
up fine. Stew these gently for an hour. Add three pints of
soup stock and stew for an hour and a half; then pulp the
whole of the vegetables through a sieve, season with salt, black
and cayenne pepper and serve with toasted bread cut in dice.
MRS. ANNA CLARK.
Tomato Soup. One quart tomatoes, one pint boiling w^ater,
butter size of an egg, one teaspoon soda. Put all on stove to
boil. Just before serving, stir in one quart of boiling milk and
season with salt and pepper. MRS. G. W. WIRT.
Veal Soup. Put a knuckle of veal into three quarts of cold
water, salt it, and add one small tablespoon raw rice. Let it
simmer four hours, when it should be reduced half. Into the
tureen put the yolk of one egg, mixed with a cup of cream or
new milk. Add a small lump of butter; strain the soup inta
this, stirring all the time. Beat it a moment at the last.
MRS. G. S. MANN.
Vegetable Soup. Put a knuckle of veal into three quarts of
cold water. Boil slowly (hardly above simmering) three hours,
or until it begins to get tender, then season it with a table-
spoon salt and half teaspoon pepper, boil it a half hour longer^
then add one carrot, one turnip, two tablespoons rice, one
FISH
large onion, one head of celery, two potatoes, one tomato. The
vegetables to be minced in small pieces like dice. After the
ingredients have boiled slowly one hour it is ready to serve.
MRS. CHAS. CARPENTER.
FISH.
How to Dress. Cut the heads off, put in boiling water a few
seconds, take out and put in cold water a few seconds, then
scale with a knife. Now take a sharp knife and cut along one
side of the backbone and slice the flesh off along the ribs. Then
cut along the other side of the backbone and do likewise. By
this process there will be two pieces of the flesh without any
bones. Salt, pepper and roll in white corn meal, fry in butter,
or lard will do. Brown one side, then turn and brown the
other. MISS MINNIE JOHNSON.
Steamed Fish. Never boil fish, but steam it. Put in a dish
of some kind that you can put in your boiling kettle. Set
three teacups in the kettle to keep the dish above water; cover
the kettle tightly. It will steam as quickly as it will boil. Take
the water you find in the dish with the fish for your sauce.
This way of cooking retains all the flavor of the fish.
MISS HATTIE S. REED.
Codfish Balls. Pick as fine as possible a teacup nice white
codfish, freshen over night. Put in a basin with water a piece
of butter the size of an egg, and twa eggs, beat it thoroughly
and heat it until it thickens, without boiling. Have some po-
tatoes ready prepared and nicely mashed. Work the fish and
potatoes together thoroughly, make in flat cakes and brown
both sides. MRS. BELLE HUNTER.
Codfish en Toast (very fine) A teacup o' freshened cod-
fish, picked fine. Fry a sliced onion in a tablespoon of butter.
When it has turned brown, put in the fish with water enough
to cover it. Add half a can of tomatoes or half a dozen fresh
ones. Cook all nearly an hour, seasoning with a little butter
and pepper. Serve on slices of toast, hot.
MRS. C. N. CARPENTER.
g THE YORK COOK BOOK.
Clam Chowder. Chop fine two ounces salt pork, peel and
slice one pint of onions and fry them together till light brown.
Slice a quart of potatoes; when the pork and onions are brown
put the potatoes with them. Pour into pot four quarts boiling
water, one can tomatoes, and the juice from fifty clams, add
one heaping teaspoon celery seed, one salt spoon each of pow-
dered thyme, mar jorum and savory, one tablespoon .salt and
chopped parsley. Let all boil slowly for half an hour, then
add fifty chopped -clams. Boil half an hour longer, and serve
with pilot biscuit. MRS. E. O. WRIGHT.
Escalloped Oysters. Three pints of crackers, rolled fine.
Butter a deep baking dish (granite iron is best) and into this
rlace a layer of crackers, then oysters with salt, butter, pepper,
and part of the liquor from oysters, then another layer of
crackers covered with oysters in the same way. Continue un-
til all the oysters are used, finishing with a thin layer of
crackers. Pour over the remaining liquor; cover all with sweet
milk (new milk preferred). Bake twenty minutes, refill with
milk and brown. MRS. G. W. BEMIS.
Escalloped Oysters. Put a layer of rolled crackers in an
oval dish, then a layer of oysters, lay on small pieces of butter
and dredge with salt and pepper, moisten well with milk (or
with equal parts of milk and water). Add another layer of
crackers, oysters, and butter, dredge and moisten as before.
Continue these alternate layers until the dish is nearly full.
Cover with thin layer of crackers and butter. If dish holds
two or more quarts it will require about two hours to bake.
MRS. JOSEPH BOYER.
Fried Oysters. Dip the oysters in beaten egg and then in
rolled crackers highly seasoned with salt aand pepper. Fry in
deep lard like doughnuts. It is best to use. a wire basket.
MISS HALLIE POST
Creiimed Oyster;--. To one quart of oysters use one pint of
cream. Put the cream over the fire in a double boiler, mix a
generous tablespoon of flour with a little cold milk and stir in-
to the cream when it is boiling. Season with salt, a little cay-
enne pepper, and a teaspoonful of onion juice. Let the oysters
come to a boil in their own liquor. Drain off all the liquor
and turn the oysters into the cream mixture. Have ready on
FISH
a hot platter square pieces of toast well buttered, and turn the
mixture over them. Serve at once.
MRS. FLOY McCONAUGHY.
Oyster Pie. Tut a layer of oysters in a pan, then a layer
of raw potatoes sliced thin as possible; dredge a little flour
over this and a few pieces of butter, then another layer of
oysters, potatoes, butter and so on until all of a quart of oys-
ters are used. Pour on the liquor, make a light crust, put on
the top and bake. MRS. E. O'. WRIGHT.
Raw Oysters. In serving them without the shells the most
attractive way is in a dish of ice, made by freezing water in
a tin form shaped like a salad bowl, or in a iDlock of ice in
which a cavity has been made with a hot flat iron. They should
first be well drained in a colander, sprinkled with plenty of
pepper and salt, and placed on the ice. Let remain in a cool
place for half an hour or until time of serving. A simpler and
equally delicious way is to drain well, sprinkle with salt and
pepper, place the dish on ice or in a dish of cold water half an
Lour before serving, adding bits of ice. Serve with horse ra-
dish, chilli sauce, slices of lemon, or simply vinegar.
MRS. J. M. DAVIDSON.
Royal Oyster Stew. Take the liquor when it comes to a
boil, skim and season with butter and pepper, add oysters, lei
come to a boil only. Season with salt and serve.
MRS. AMANDA J. KENNEDY.
Oyster Stew. Take one quart fresh oysters, pour the liquor
into a stew pan; take equal parts of thejiquor and sweet milk,
add two large tablespoons butter, pepper and salt to taste. Let
boil, add oysters, then let come to a boil only. Serve at once.
MRS. JESSE LOVE.
Baked Salmon. One small can salmon, remove bones and
chop fine, four hard boiled eggs chopped fine, eight soda crack-
er rolled fine, two tablespoons melted butter, salt and pepper
to taste, mix thoroughly. Add warm water enough to soften
and bake twenty minutes.
MRS. T. E. SEDGWICK.
Salmon With Eggs. Cover a platter with perfect leaves of
curled lettuce, the stems for the center. Pour off the oil from
a can of salmon, lay the fish carefully in the center of the
10 THE YORK COOK BOOK.
platter, season with salt, pepper and lemon juice. Boil nine
eggs hard, remove the shell, cut each egg in three slices into
a crock; stir salt, pepper, a tablespoon mustard and one table-
spoon vinegar together, pour over the eggs. Place them around
the salmon on the platter. MRS. BELLE HARRIS.
Baked Salmon. One can salmon, two eggs, one tablespoon
melted butter, one cup bread crumbs or crackers, pepper, salt,
and minced cucumber pickles. Pick the fish to pieces, then
work in the butter, seasoning, eggs and crumbs and a little
hot water. Put in a buttered bowl, cover tightly and set in a
pan of boiling water. Cook in a hot oven one hour. Let cool
and slice off. MRS. H. M. DETRICK.
Escalloped Salmon. One can salmon, drained from the
liquor, two cups finely rolled crackers, half cup butter in small
bits, one level tablespoon salt; enough milk or cream to moist-
en slightly. Arrange the salmon and crackers in layers in a
well buttered baking dish, seasoning with the butter and salt
as you proceed; pour the milk on last; roll the last half cup
of crackers very fine and mix with melted butter for the top
lajer. This will cause it to brown nicely. Bake in a hot oven
cne hour, covered the first half hour.
MRS. FLOY McCCNAUGHY.
MEATS.
Meat Balls. One pound beefsteak chopped fine, one egg,
two tablespoons butter, salt and pepper, half cup sweet milk,
one cup rolled cracker crumbs. Roll into balls and fry.
MRS. F. E. FENDER.
Cold boiled Meat. Cut in thin slices cold beef or any cold
meat; beat one egg, dip meat in egg, then in flour, fry in but-
ter a light brown. Serve hot. MRS. MAxvY PREWITT.
Stuffed BeefsteaJi. Pound well a round steak, season with
salt and pepper, then spread with a nice dressing, roll up and
tie closely with twine, put in a kettle with a quart of boiling
water, boil slowly one hour, take out and place in a dripping
pan, adding water in which it was boiled, basting frequently
MEATS 11
until a nice brown, or it may be put at once into the dripping
pan, omittijig the boiling process. Skewer a couple of slices
salt pork on top, add a very little water, baste frequently, and
if it cooks too rapidly cover with dripping pan.
MRS. H. M. DETRICK.
A Nice Little Dish of Beef. Mince cold roast beef, fat and
lean, very line; add chopped onion, pepper salt and a little good
gravy; fill scallop shells two parts full, and fill them up with
potatoes mashed smooth with cream; put a bit of butter on the
lop and set them in an oven to brown.
MRS. MARY O. BROOKS.
Pi'essed Beef. Procure a shank of beef, boil until the meat
slips from the bones, pick meat into small bits, being careful
to remove all fat and gristle; return to kettle, season with salt,
pepper and celery seed, if liked; stew a few moments in the
broth and turn into an earthen dish. When quite cold slice
and serve. MRS. G. W. SHRECK.
Mock Duck. Spread a dressing, as for turkey, on a thick
round of beefsteak; season, roll up, tie or sew, and roast. Baste
often and serve with gravy. • MRS. W. L. LEE.
Roast Beef. Put roast in roaster, season with salt and pep-
per and dust over quite thickly with flour. Put in hot oven
and brown quickly. When brown add hot water and proceed
as with any roast. MRS. N. V. HARLAN.
Roast Beef. Select a rib piece with bones removed. Skewer
the meat, putting small piece of suet in center. Place in pan
without water, into very hot oven for twenty minutes, that the
meat may sear. Then add a half cup hot water, pepper and salt
Baste frequently. Allow twenty minutes to each pound of
meat. If meat is tough the juice of a lemon poured over the
meat before roastihg will make it tender.
MRS. D. J. COLLING.
Yorkshire Pudding for Roast Beef. One pint milk, three
eggs, three cups fiour and a pinch of salt. Half an hour before
the roast is done turn into a small pan part of the gravy and
pour the pudding into it. Bake one-half hour. Serve with
the roast like vegetables. MRS. W. A. HARRISON.
Meat with Tomato Sauce. Fry any kind of meat, then make
a sauce as follows: One cup strained tomato juice, put on fire
12 THE YORK COOK BOOK.
and when it boils add salt, pepper and bu.ter to taste. TliicRen
with teaspoon flour and pour over meat while warm,
MRS. I. N. BAGNELL.
Liver aiitl Bacon. Slice liver half an inch thick, cover with
boiling water, let stand three minutes. Cut thin slices of ba-
con, as many as slices of liver, fry a light brown, put on a
platter and keep hot. Drain liver, salt and roll in flour, fry
in the same pan the bacon was fried in. Cook slowly until
Aell done. Serve hot with a slice of bacon on each piece of
liver. MRS. JAY SERVISS.
Beef Loaf. Three pounds round steak chopped flne, one and
one-half dozen square crackers, rolled fine, two eggs, one cup
milk or water, butter the size of walnut, scant tablespoon
ground pepper, two even tablespoons of salt. Mix all togeth-
er well, put in basin and steam two hours. Take from steamer,
turn a plate over it, set an iron on it until it is cold, then it is
ready to serve. MRS. B. KING.
Beef Loaf. Two pounds round steak ground fine, two eggs,
two teaspoons salt, one teaspoon pepper, one cup cracker
crumbs, one and one-half cups sweet milk. Mix well and strew
the top with bits of buttef. Bake covered, one and one-half
hours. MRS. B. F. FELLMAN.
Beef Loaf. Three and one-half pounds of meat, chopped
fine, sAi or eight small crackers rolled fine, two eggs, butter
the size of an egg, one tablespoon each of salt and pepper, one
slice fat pork or a little more butter. Work all together in the
form of a loaf and bake two hours. MRS. F. C. POWERS.
Beef Loaf. Three and one-half pounds of beef chopped fine,
twelve soda crackers rolled fine, two cups sweet milk, ttvo eggs
two teaspoons pepper one tablespoon salt, half a nutmeg. Bake,
two hours. MRS. L. A. HAMILTON.
Meat Loaf. Chop fine one cupful of roasted or boiled beef;,
add one cup fine bread crumbs and two eggs; season with pep-
per and salt, and very little sage or onion if liked; mix it thor-
oughly, put in a well greased baking powder can and bake half
an hour. Slice thin and serve. MRS. CELESTE TOWNSEND.
Beef Roll. Five pounds lean beef boiled very tender andl
chopped fine. Two pig's feet (including the legs cut off just
MEATS ly
above the knees where they join the hams), boiled, boned and
chopped fine. Mix the beef with the porli: and season with a
generous supply of salt and pepper. Let the liquor of each
boil down until they together would equal two or three pints;
then strain and set away to cool. When cold skim off the
grease, 'heat and thoroughly mix with the chopped meat. Put
into mold and let stand until very cold, but do not press. The
beef and pork may be boiled together if desired.
MRS. HELEN DIBBLE.
Beef RoIL Three pounds chopped beef, one dozen crackers
rolled fine, one cup milk, two eggs, season with butter, salt and
pepper. Steam two hours. MRS. ETTA HARRISON.
Veal Loaf. Chop finely together three pounds lean veal and
three-fourths pound salt pork. Roll a dozen crackers, put half
of them in the veal with two eggs, season with pepper and a lit-
tle salt if needed; mix altogether and make into a solid form;
then take the crackers that are left and spread smoothly over
thk^ outside. Bake one hour and slice cold.
MRS. H. M. DETRICK.
Veal Loaf. Three pounds raw veal chopped very fine with a
small piece of salt pork, three eggs, one cnopped onion (if pre-
ferred), four pounded crackers (soda), one teaspoon pepper,
one. tablespoon salt. If pork is not used put in a piece of but-
ter the size of an egg. Mix all well together, form in shape of
loaf and bake for two or two and one-half hours.
MRS. J. A. DIEFFENBACHER.
Veal Loaf. Three and one-half pounds minced veal (the leg
is best for this purpose), three eggs well beaten, one table-
spoon black pepper, one tablespoon salt, one tablespoon grated
nutmeg, four rolled crackers, one tablespoon cream, butter the
size of an egg. Mix these together and make into loaf, roast
and baste like other meats. Beef may be used in place of veal
by adding one-quarter pound salt pork minced fine.
FLORENCE BURTON.
Cream Gravy. Pour into skillet where one pound of cured
ham meat has been fried, one-half cup sweet cream and two-
thirds cup new milk and .boil. Add salt to taste.
MRS. G. W. SHRECK.
14 THE YORK COOK BOOK.
Stuffed Heart. One beef heart; soak over night in salt and
water, boil two hours, then remove and stuff with dressing,
same as for chicken. Bake for three quarters of an hour. Make
a nice gravy and serve. MRS. F. E. FENDER.
Boiled Ham. Wash well the ham in cold water; to do this
thoroughly you should use a small scrub brush. Put it into
a boiler nearly filled with cold water, add a blade of mace, six
cloves and a bay leaf. Place it over a slow fire, that it may
heat gradually (it should not come to a boil for at least two
hours), then skim carefully and simmer gently for fifteen min-
utes for every pound from the time it begins to simmer. When
done allow it to cool in the liquor in which it was boiled, then
remove the rind carefully without cutting the fat. Brush it over
with a beaten egg and sprinkle with dry bread crumbs. Place
in a quick oven for about fifteen minutes to brown. Serve wiih
parsley. Ornament the shank bone with a paper frill.
MRS. J. C. REDDING.
Baked Ham. Make a paste of fiour and water, roll about
one-half inch thick, place the ham in the paste and cover all
over with the paste. If the ham is salt it should be soaked ov-
er night and then carefully dried before putting into the paste.
If sugar cured no soaking is required. A ham weighing twelve
pounds will need about five hours to bake. No basting neces-
sary. MRS. J. F. FERGUSON.
Hash. Cold meat of any kind will do, but corned beef is
best. Always remove all surplus fat a'nd gristle, iseason with
salt and pepper, and to one-third of meat add two-thirds pota-
toes and one onion chopped fine,' place in pan and almost cover
with boiling water, cook slowly until water is boiled away. Put
in level tablespoon butter and serve at once. Do not stir while
cooking. MRS. JESSE LOVE.
Muttonettes. Cut from a leg of mutton slices about half an
inch thick, on each slice lay a spoonful of- stuffing made with
bread crumbs, beaten egg, butter, salt, pepper and sage. Roll
up the slices, pinning with little skewers (small wooden tooth
picks) to keep the dressing in. Put a little butter and water
in a baking pan with the muttonettes and cook in a hot oven
three quarters of an hour. Baste often; when done thicken
the gravy, pour over the meat, garnish with parsley and serve
on hot platter. MRS. CHAS. CARPENTER.
MEATS 15^^
Cottage Meat Pie. Take scraps of any kind of meat; chop
into small pieces with onion; moisten with gravy and tomato
broth. Spread over with thick layer mashed potatoes and bake
brown in quick oven. MRS. J. C. KECKLEY.
Chopii'ed Roast. Two pounds beef, one pound pork, one
pound veal, two slices bread, two eggs, one small onion, one
teaspoon pepper, a little parsley. Chop the meat, add the other
ingredients, form into a loaf and bake. MRS. O. LANG.
Pot Roast. Put meat in kettle and pour on boiling water
enough to cover, salt, pepper and cover with close-fitting lid.
Cook fully three hours. As the water boils away add more
from time to time to prevent burning, so that when the meat
is tender the water may be all boiled away. The fat will allow
the meat to brown without burning. Brown over a slow fire.
Make gravy of the drippings. Meat cooked in this way will
always be tender and juicy. MRS. D. Y. HEISLAR.
Breakfast Sausage for Four. One and one-half pounds pork
chops, remove bones and fat. Put remainder of meat through
meat grinder, season with pepper and salt and a very little
sage and make into balls. While preparing meat put bones
and fat into skillet and fry. After meat is prepared, remove
bones and fat from skillet and fry meat in the hot grease to a
crisp brown. Lift the sausage cakes from the grease and put
one heaping tablespoon flour into the grease to form thick
gravy, with one pint hot water. When ready to serve place
on a warm platter, pour gravy over sausage balls.
MRS. G. B. FRANCE.
Hamburg Steak. Round steak (ground) two pounds, one
egg, one tablespoon cream, salt and pepper, just a little flour;
mix and make into flat patties; fry in butter.
MRS. W. L. MORGAN.
Brazilian Stew. Two pounds veal cut in small pieces, one-
half pound salt pork slicea thin, four quarts water, three table-
spoons vinegar. Boil one hour, skim thoroughly. After skim-
ming add one chopped onion and two chopped turnips, two tea-
spoons salt, one quarter teaspoon pepper, then place in a tin
pan, put in oven, and stew slowly two hours. Delicious.
MRS. R. V. HUNTER.
An Excellent Stew, Fry a round steak brown on both sides
in butter, but do not let it cook through. Add to it one chop-
16 THE YORK COOK BOOK.
ped onion, half a can tomatoes, salt, pepper and a pint of wa-
ter. Have the steak well covered with the vegetables. Cover
closely and set it where it will simmer for two hours.
MRS FLOY McCONAUGHY.
To Salt Eeef or Pork. To one hundred pounds meat take
eight pounds salt, four pounds brown sugar, three ounces salt-
peter, one ounce, of soda and six gallons of water. Heat to
boiling, skim, and when cool pour over meat. In six weeks
take out hams, dry and smoke. For dried beef two weeks is
long enough in brine. If a white scum forms pour off the
brine, boil and skim, then add more salt ana water. Pour over
cold. MRS. G. P. CHESSMAN.
Cured Meat. First take, the cask in which the meat is to
be cured and smoke it for one-half hour over a slow fire made
of walnut chips. Cover the bottom with course salt. The
meat should not be put down for at least two days after kil-
ling, during which time it should be slightly sprinkled with
saltpeter, which removes all the surface blood, etc., leaving the
meat fresh and clean. Then make a mixture of one cup brown
sugar, one pint molasses, one-half ounce saltpeter, two table-
spoons black pepper, one tablespoon cloves, stir well. Pack
meat in cask, rind down (if hams), shanks to center, covering
each tier, first with mixture half inch thick, then sprinkle
slightly with salt, being careful not to get on too much. Allow
it to remain in the cask five or six days, then remove
and apply new mixture. Let it lie four or five weeks, then
r-aint with liquid smoke. When this operation is performed
it is sewed up in bags and hung up (if hams) with shanks
downward. A dry, cool attic chamber is the best place to keep
it. Meat thus prepared has an excellent flavor.
MRS. J. C. REDDING.
To Protect Meat From Flies. Put in sacks, with enough
straw around it so the flies cannot reach through. Three-
fourths of a yard of yard-wide muslin is the right size for the
sack. Put a litte straw in the bottom, then put in the ham
and pack straw in all around it, tie it tightly and hang in a cool
dry place. Be sure the straw is all around the meat so the flies
cannot reach throughto deposit the eggs. (The sacking must
be done early in the season before flies appear.) Muslin lets
the air in and is much better than paper.
MRS, ARTHUR WELLMAN.
POULTRY 17
POULTRY.
Chicken Pie. Cut a chicken in small pieces and stew until
tender, adding more water as it boils away that chicken will
be covered with water when done. Season well with butter,
salt and pepper, thicken the gravy with flour made smooth with
milk, adding the beaten yolk of one egg. Place a cup upside
down in middle of deep baking dish (for the gravy will seep
i;p into the cup instead of wasting itself in the oven;) put Uie
chicken and gravy in dish and cover with rich biscuit dough.
Bake slowly. MRS. D. C. BELL.
To Cook An Old Chicken. Dress, joint, wash, put in hot
water and boil until tender. A small pinch of soda improves
it if put in when boiling. When tender take up and drain:
beat two eggs, dip the pieces in this batter, salt and pepper
and put in hot lard and fry until brown, or put in a dripping
pan and brown in oven. MRS. C. E. SPELLMAN.
Fried Chicken. Separate a young chicken at the joints, let
lie in salt water one hour. Put in skillet one heaping table-
spoon each of lard and butter. When this is hot take, each
piece of chicken, v>ipe dry, season with pepper and drelge
with flour; fry until well done, which takes about forty-flve
minutes. MRS. J. S. KNOTT.
Curried Chicken or VeaL One chicken weighing three
pounds three fourths cup butter, two large onions, one heaping
tablespoon curry pow^der, one pint of canned tomatoes, one
cup milk, salt and a little pinch of cayenne pepper. Put but-
ter and onions, cut fine, on to cook, stir until brown, then put
in chicken, cut in small pieces, the curry, tomatoes, salt and
pepper; stir well together, cover tightly and let simmer until
chicken is well done, stirring occasionally. Then add the milk,
let boil up once and serve with boiled rice. Boil the rice and
garnish the platter with it, putting the chicken in center,
MRS. W. M. WIDEXER.
Fried Spring Chicken. Two young chickens, two eggs, w^ell
beaten; salt and pepper the chicken, dip each piece into the
egg, then roll in cracker dust; put two tablespoons butter into
the skillet, let it heat, then lay in chicken, set it in the oven
and cover with tight lid. Cook slowly until the under side be-
18 THE YORK COOK BOOK.
comes a light brown, then turn and brown the other side. If
necessary when cooking add more butter. When done take up
snd set it away to keep warm. Mix tablespoon sifted flour in
frying pan with a teaspoon butter, stir until smooth, add cup
of rich milk, let come to a boil and season with chopped pars-
ley, pepper and salt and. serve very hot with the chicken.
I\mS. J. C. REDDING.
Pressed Chicken. Stew slowly two chickens cut up small,
until meat drops from bones, then take out and chop fine. Let
liquor boil down to a cupful. Add to it butter size of an egg,
teaspoon pepper, little allspice and beaten egg; stir through,
the meat, slice hard boiled egg, lay in the mold and press in
meat. When served garnish with celery tops or sprigs of pars-
ley. MRS. N. SOUTHWORTH.
Pressed Chicken or Beef. Stew a chicken until the meat
leaves the bones, remove the bones and chop the meat together
with three or four boiled eggs, return to the kettle with a very
little of the broth free from fat, salt and pepper to taste and
stir well. Turn into a mould and put a plate on top the vessel
you use to press it in and place a heavy weight on the plate.
When cold turn from the mold and cut down in even slices.
Beef can be prepared in the same manner and is nice without
eggs. MRS. CELESTE TOWNSEND.
PiesEed Chicken. One chicken, one pound lean veal boiled
until tender. Remove bones and chop very fine; four hard
boiled eggs also chopped fine. Add three teacups of the gravy
and one pint powdered crackers. Season with salt and pepper,
mix well, turn into a square mold and let stand twelve hours
under a heavy weight. MRS. G. W. POST.
Pressed Chicken. Boil two chickens in enough water to
keep from burning, as it is only necessary to have about one
cupful of broth left. Boil u^ntil tender. Take all the meat
from the bones, throwing away the skin; chop the meat, sea-
son with salt (a generous supply) and pepper, add the liquor
in which it was boiled. When well mixed set away in a mold
or pan with a heavy weight on top. When cold cut in slices
and serve. A piece of salt pork boiled with chicken improves its
flavor, as also celery cut fine and mixed with it.
MRS. W. D. MEAD, Jr.
POULTRY 19
Pressed Chicken. Steam the chicken until it can be shred-
cd, then cook very tender and have left a pint of rich broth;
two tablespoons gelatine soaked then stir inio the broth and
six hard boiled eggs. Line a mold alternately with peeled lem-
ons and sliced eggs. Have the chicken seasoned and pack
half of it in the mold, slice some eggs, then chicken to the top,
pour over the gelatine and set in a cool place. Garnish the
dish to suit taste. Is better made the night before wanted.
MRS. C. A. McCLOUD.
Chicken Pie. Stew chicken until it begins to get tender,
then add enough thickening to make a thin gravy and season
to suit taste. Prepare potatoes same as to boil for mashed
potatoes. Place both in a roaster and cover with pastry, made
same as rich pie crust and rolled to about twice the thickness
of pie crust. Place in oven and bake slow^ly for about one hour
until a crisp brown crust has been obtained. Baste frequent-
ly and have plenty of gravy, so the pie is not dry when served.
MRS. D. L. VAN FLEET.
Chicken Pie. (boneless.) Prepare chicken, place over fire
and stew until the meat may be removed from bones. Make
very rich biscuit dough, roll out quite thin and put in baking
pan. Place meat in the pie, pouring liquor over the meat, add
small pieces of butter if liquor is not rich. Sprinkle small
handful flour over this, roll out cover, perforate and place over
pie. Bake until rich brov/n on top. MRS. W. PL READER.
Chicken Pie. Cut up two young chickens, place in hot wa-
ter enough to cover (as it boils away add more so as to have
enough for the pie and for gravy to serve with it), boil until
tender; line the sides of a four or six quart pan with a rich
baking powder or soda biscuit dough quarter of an inch thick;
put in part of the chicken, season with salt, pepper and buiter,
lay in a few thin strips or square of dough, add rest of chick-
en and season as before; season liquor in which chickens were
boiled with butter, salt and pepper, add a part of it to the pie,
cover w'ith crust quarter of an inch thick with a hole in the
center the size of a tin cup. Keep adding the chicken liquor
as needed, since the fault of most chicken pies is that they are
too dry. There can scarcely be too much gravy. Bake one
hour in moderate oven. MRS. JESSE LOVE.
20 THE YORK COOK BOOK.
Chicken Pot Pie. Cut and joint a large chicken, cover wa-
ter and let boil gently until tender. Take five or six moder-
ately sized potatoes, cut in pieces drop in with the chicken
and cook about half an hour. Have ready a nice light biscuit
dough rolled moderately thin and cut in squares, drop in with
chicken and potatoes and cook twenty minutes (or half an
hour) in plenty of gravy, adding more water if necessary.
Serve immediately. MRS. JAMES McCONAUGHY.
Chicken and Oyster Pie. Cook chicken until it strips from
bones, or cook in stock sauce. A few oysters may be added to
top of pie. Crust for pie: Two cups pastry flour, one-half tea-
spoon salt, two teaspoons baking powder. Measure generous-
ly, sift together, and add two teaspoons shortening, rubbing it
in with fingers; beat one egg very light, add to it three-fourths
cup milk and blend to other ingredients with fork. Chicken
end sauce should be at boiling point when crust is put on.
Bake fifteen or twenty minutes. For sauce use three table-
spoons each of butter and flour and stocks from bones of
chicken. Have plenty of sauce. Mix sauce and chicken and
boil. MISS BIRDIE WHITCOMB.
Individual Chicken Pies. Take chicken and cook until ten-
der, take out the bones readily. Make a rich gravy. Make
good sized baking powder biscuits, split and put chicken and
gravy between. , MRS. R. V. HUNTER,
Koast Turkey with Oyster dressing. Dress and rub the tur-
key inside and out with salt and pepper and steam two hours.
Make a dressing of one stale loaf of bread; take off the brown
crust and soften by placing in a pan and pouring on boiling
water, draining immediately and covering closely. Add one-
half pound of butter and teaspoon each of salt and pepper.
Drain off the liquor from one quart of oysters, bring to a boil,
skim and pour over the bread. Add two eggs, and if still too
dry add a little sweet milk. Fill the turkey alternately with
dressing and oysters, being careful not to break oysters, and
roast until a nice brown. MRS. G. F. BURR,
Escalloped Chicken. Boil two chickens and chop as for sa-
lad. Take crushed crackers or bread crumbs or both, buttej*
a deep baking dish or pan, cover the bottom with crumbs, put
in a layer of chicken with salt, pepper and bits of butter, then
another layer of crumbs and so on until the dish is full, finish-
POULTRY 21
ing with crumbs covered with bits of butter. Pour over the
v.hole the liquor in which the chicken was boiled, place in hot
oven and bake three-quarters of an hour. To prevent brown-
ing too much cover with a tin or sheet iron lid. Serve in dish
in which it was baked. MRS. A. J. RYAN.
Roast Chicken with Oysters. Dressing: prepare chicken
for oven, rubbing well with salt, place in baking pan. Take
bread crumbs or crackers, place in pan, pour boiling water ov-
er them, let stand until steamed through (placing cover over
pan) add a little salt, pepper and small pieces of butter, if not
rich enough. Take one pint of oysters and pour oysters and
liquor on dressing. If dressing is to stiff, add water. Stuff
chicken, rub with flour and butter, place in oven and baste
frequently. MRS. W. H. READER.
Roast Wild Duck. Soak the birds over night in salt water
or for two hours in soda water. Rinse thoroughly in clean
water, dry with a napkin, tie a slice of bacon over the breast
of each bird, season with salt and pepper and bake thirty
minutes in a very hot oven, basting frequently.
MRS. W. A. HARRISON.
Escalloped Turkey. Moisten bread crumbs with a little
milk butter a dish and put in it a layer of crumbs, then a layer
of chopped (not very fine) cold turkey, season with salt and
pepper; then a layer of crumbs, and so on until the pan is full.
If any gravy or dressing has been left, add it. Make a thick-
ening of one or two eggs, half cup milk and quarter cup butter
Bud bread crumbs; season and spread over top. Cover with
a pan, bake half an hour, then remove pan and let brown.
Lamb, beef or veal can be used in a similar manner.
MRS. IDALETTE WOODS.
Roast Turkey. A year old is considered best. After dress-
ing, salt and pepper the inside (if prepared the day before it
will all be better seasoned). For dressing use bread previous-
ly dried in oven and rolled fine, stir into the bread salt and pep-
per to taste, and sage if liked, and use melted butter sufficient
to bind all together. Salt outside, put two cups water in drip-
ping pan with turkey. After it begins to brown take a white
cloth, double it, wring out of water and cover turkey with it;
baste frequently over cloth and do not let cloth scorch; keep
an even fire. Stew giblets; when done, chap fine and use this,
stew in gravy. MRS. D. C. BELL.
22 THE YORK COOK BOOK.
VEGETABLES.
Asparagus on Toast. Boil the asparagus until tender,
drain and make a dressing of two tablespoons flour and a pint
of sweet milk, pour over the asparagus and let come to a boil
add butter the size of an egg. Have ready some bread, nicely
toasted, and pour the asparagus over. Serve while hot.
MRS. GEO. F. BURR.
Baked Beans. Parboil two quarts of beans; when ready
add half a pound fat and lean salt pork; put the beans in an
earthen dish, with the pork in center; place them in a moder-
ate oven to bake twenty-four hours, keeping them moistened
with hot water. A tablespoon molasses may 5>e added if pre-
ferred. When boiling add a pinch of soda.
MRS. W. A. CARPENTER.
Yankee Pork jiiicl Beans. Pick over carefully a quart of
beans and let them soak over night; in the morning wash and
drain in another vv^ater; put on to boil in cold water with halt
a teaspoon soda; boil about thirty minutes; (when done the
skin of a bean will crack if taken out and blown upon), drain,
and put in an earthen pot, first a slice of pork, and then the
beans, with two or three tablespoons molasses. When the
beans are in the pot put in the center half to three-quarters
of a pound well washed salt pork, with the rind scored in slic-
es or squares and uppermost; season with pepper and salt if
needed. Cover all with hot water and bake nine hours in a
moderate oven, adding hot water as needed. They cannot be
baked too long. Keep covered, so they will not burn on the
top, but remove Ihe cover before serving long enough to brown
the beans and crisp the pork. MRS. AMANDA J. KENNEDY.
Stiing Beans. Cover with boiling water, put in salt pork in
proportion to a quarter of a pound of pork to a quart of beans.
Boil for four hours. MRS. JESSE LOVE.
Celery Stew. Take four stalks of celery or as many as is
needed and cut in short pieces. Boil in sweet milk till tender.
Add some cream and thickening. Season with salt and pepper.
Serve hot. MISS EDITH JOHNSON.
Canned Corn and Tomato. Cut green corn from the cob.
VEGETABLES 2a
cook twenty minutes, adding a little water and stirring often.
Cook the tomatoes, previously peeled and sliced, in a separate
kettle five minutes and then add them to the corn in the pro-
portion of one-third corn to two-thirds tomatoes (some take
equal parts of each). Mix well and let boil up once, then can
immediately in tin or glass MRS. MARGARET WASHBURN.
Escalloped Corn. Butter a dish, put in a layer of rolled
crackers, then a layer of corn well seasoned with butter, salt
and pepper. Fill the dish in this manner until one can of corn.
is used, then nearly cover the whole with rich mlik and bake.
MRS. E. A. WARNER.
Three Ways of Cooking Mushrooms. Cut the stems off the
mushrooms unless very small; wash and peel, let stand in salt
water for about fifteen minutes, then drain the water off thor-
oughly; dredge with flour and fry in butter until a nice brown.
Serve hot. Another nice way is to prepare the mushrooms as
above, then stew about fifteen minutes, season with salt and
pepper, a generous amount of butter, and serve hot on toast.
Beefsteak with mushrooms may be cooked as follows: prepare
mushrooms the same as for first recipe. Fry the steak, re-
move from skillet, then pour the mushrooms into the hot fry-
ings; let remain for a few minutes, constantly turning them
about until nicely browned, then place on the hot steak and
serve at once. If steak is broiled, brown mushrooms in hot
butter. Canned mushrooms can be used in place of fresh ones,
but before cocking drain off all the water and season.
MRS. O. E. BARTLIT.
Mushrocm Gravy. Put a pint of peeled mushrooms into a
small saucepan with a few slices of fat bacon or a lump of but-
ter; brown until they stick to the bottom, but be careful not
to scorch; stir in a tablespoon flour, add a pint of broth and let
simmer five minutes. A little lemon juice may be added if
desired. MRS. LEE DEVER.
Creamed Onicn«. Take one dozen onions about the same
size, peel, boil ien minutes, pour off this water, again add boil-
ing water, boil a few minutes and drain a secouJ time, pour
on boiling water, add salt and boil until tender; drain in a
colander, pour over a bowl of cream, season with butter, salt
and pepper; cook a few minutce. MRS. R. V. HUNTER.
24 THE YORK COOK BOOK.
Smothered Onions. Put a piece of butter in skillet to heat
add half a dozen medium sized onions, sliced. Season with
a level teaspoon sugar, salt and pepper to taste. Cover close-
ly and cook until done, stirring frequently.
MRS. E. Y. LAWRENCE. Wallace, Neb.
Parsnips. Scrape the parsnips and boil in salt water till ten-
der, drain, place in dripping pan, cover with a generous supply
of butter little sugar and pinch of pepper. Then brown in oven.
MRS. JOHN MAPPS.
Green Peas. Wash lightly one quart of green peas and put
in boiling water enough to cover; boil twenty minutes. Add
pepper, salt to taste, and more water if needed to prevent burn-
ing, one heaping tablespoon butter rubbed into one of flour,
two tablespoons sweet cream. Stir well, let come to a boil.
MRS. J. LOVE.
Stewed Pie Plant. (Very fine). Cut up the pie plant with-
out peeling and cover with boiling water. Let stand a few min-
utes, then drain and add sugar, but no water and stew slowly.
MRS. E. Y. LAWRENCE, (Wallace).
Potatoes. (Baked). Use cold boiled potatoes chopped fine,
or cold mashed potatoes. Place a layer of potatoes in baking
tin and sprinkle well with pepper, salt and butter, then add
another layer of potatoes and more seasoning, continuing this
until the tin is filled about three inches deep. Scatter grated
cheese over the top, cover with sweet milk and bake for one
hour in slow oven. MISS KATE TYLER.
Baked Mashed Potatoes. Put seasoned mashed potatoes
into teacups. Let stand an hour before time to bake, then
turn out carefully to prevent breaking, and place in a buttered
baking pan. On each little mold put a dash of salt, pepper
and a small lump butter. Bake in an oven until brown.
MRS. MAUD HIGBY.
Breakfast Potatoes. Peal, cut in very thin slices into a
little boiling water, so little that it will be evaporated when
they are cooked. Add salt to taste, some cream or a very
little milk and a bit of butter. A little practice will make
this a favorite dish in any family. They must be stirred oc-
casionally while cooking. MRS. JESSE LOVE.
VEGETABLES 25
Browned Potatoes with a Roast. Boil medium sized pota-
toes until partly done, then arrange them in the roasting pan
around the meat; baste them with the drippings until nicely-
browned. Serve them hot with the meat.
MRS. E. D. MARSELLUS.
Potato Croquets. Mashed potatoes seasoned with salt,
pepper, and onions, form into balls size of large marbles, roll
in egg, then in cracker crumbs, fry like doughnuts. Cold po-
tatoes can be used, but must be rolled just before frying, to
prevent bursting. MRS. H. N. BELL, (Aurora, Neb.)
Fried Potatoes. Pare and cut into thin slices six large po-
tatoes, season with salt, pepper, and sprinkle with a little
fiour; put into a skillet one-half cup lard and tablespoon but-
ter; let it be boiling hot, put in the potatoes, cover closely,
stirring occasionally while cooking. MRS. JESSE LOVE.
Saratoga Chips. Peal the potatoes and cut into thin
slices as evenly as possible, and drop into ice water. Put a
few at a time into a towel to dry, and then drop them into
boiling lard. Stir them occasionally, and when a light brown
take them out with a skimmer and sprinkle lard over them
while hot. MRS. E. D. MARSELLUS.
Saratoga Stewed Potatoes. Boil about six good sized po-
tatoes; let them stand on ice until cold, chop up fine into
small squares; season with salt and pepper and warm in but-
ter the size of an egg over a fire, about five or ten minutes,
simmerirg slowly so as not to burn or brown; pour over a
pint of cream and watch, carefully, that they cook slowly for
a few minutes. Serve hot, and drop into the center a large
piece of butter. Do not stir. MRS. R. V. HUNTER.
Escalloped Potatoes. Butter an earthen dish. Put in a
layer of sliced potatoes and season with butter, salt and pep-
per, then a layer of rolled crackers or flour. Fill the dish in
this manner. Pour over all milk enough to cover and bake
until thoroughly done. MRS. EDWARD WARNER.
Creamed Sweet Potatoes. Boil the potatoes until thorough-
ly cooked, then drain off the water. Make a thickening of
cream or milk, flour, butter, salt and a little sugar: pour over
potatoes and let boil until it thickens.
MRS. JAMES McCCNAUGHY.
26 THE YORK COOK BOOK.
Warm Slaw The best part of a cabbage sliced fine. Take
two eggs well beaten, one cup vinegar, one cup sweet cream;
put the vinegar on the stove and when boiling hot stir in the
cream and eggs; press down with a plate. Add a little salt
and butter. MRS. LISSIE ROBERTS NEWMAN.
Ripe Tomatoes. (Fried.) Take three or four good sized
solid ripe tomatoes, slice about one half inch thick. Have
ready two eggs beaten and seasoned highly with salt and pep-
per, also have ready cracker crumbs. Dip the slices in the
egg, sprinkle on each side a little fine sage, then dip in crack-
er crumbs, same as you would for fried oysters. Have, ready
in a spider some hot lard, fry slowly to a nice brown, about
fifteen or tvv'enty minutes. Serve on a hot platter garnished
with parsley or water cress. MRS. MAUDE WOODS.
Esealloped Tomatoes. Take a pint stewed tomatoes which
liave been rubbed through a colander, thicken with one and
one-fourth cup lightly picked bread crumbs add salt and half
cup sweet cream. Mix well and bake twenty minutes.
MRS. ELVA ARMSTRONG.
Stuffed Tomatoes. Wipe clean large tomatoes; from the
stem side lift out the inside, mix with this pepper, salt, but-
ter and bread crumbs, stuff this into the tomato shell and bake
iifteen minutes. MRS. MAUD HIGBY.
BREAD.
Recipe for Yeast Cake. Make the yeast Lliree times as
strong as for bread. The next day after the yeast is well
raised stir in enough corn meal to roll out. Cut with biscuit
cutter and dry near the fire as quickly as possible, to prevent
them from getting sour. MRb: IDA RUSSELL.
Home Made Yeast. Save a little piece of the sponge every
other week; rub corn meal into the sponge until stiff, break
Into small pieces and dry. You will have no trouble in making
yeast this way providing the sponge is light before the corn
meal is rubbed in. MRS. IDA RUSSELL.
BREAD 27
Potato Ball Yeast. Boil four or five large potatoes until
thoroughly soft, mash well and when cool add a dissolved
yeast cake, also one teaspoon each of salt and sugar. Keep in
a cool place and when you wish to make bread cook some more
potatoes and add to the ball, also add salt and sugar. Make
into two balls, save one for yeast and use the other for bread.
Fresh yeast will not need to be added to the ball oftener than
every other baking, and the ball can be kept for months.
MRS. JOHN PIERSON.
Bread. At noon scald a cup flour with poiato water, adding
two tablespoons mashed potato; when lukewarm stir in this
one cake yeast previously soaked; at night add to this one
quart lukewarm water or sweet milk scalded and cooled and
two tablespoons each of butter and sugar and one tablespoon
salt; stir in flour to make thick batter, let rise over night and
in morning pour a tablespoon boiling water over one-third tea-
spoon soda and stir in sponge while in effervescent state; then
add sufficient flour to the sponge (putting it all in at once as
near as possible) to make the dough stiff enough that it will
not stick to the hands, kneading only long enough to work the
flour in smooth. Place this in a well greased gallon crock, let
rise until half full, knead down, let rise again; when very light
make into loaves with hands, but do not work on board; let
rise in pans, place, in hot oven and bake three-quarters of an
hour, being careful not to add much more fuel if oven is hot
when put in. Use no flour in kneading down the bread when
light or moulding into loaves simply grease the hands in-
stead. Always use an earthen crock for bread snd cover with
another crock, and do not let get too warm or chilled while
rising. Crete Mills flour preferred. MRS. D. C. BELL.
Bread. One quart sour milk brought to a boil, then set
aside to cool. When tepid add one yeast cake which has been
fully dissolved in half a cup luke-warm water, one pint water
or potato water, and flour enough to make a stiff batter, then
set in a warm place over night to rise. In the morning add one
tablespoon sugar, one of butter and one of salt, and enough
flour to make stiff. Knead well and put to rise again; when
light, knead again, let rise, then make into loaves, place in
pans and when light bake in a moderate oven one hour.
MRS. OLIVE DURHAM.
28 THE YORK COOK BOOK.
Salt Risingj Bread. Pour half a pint boiling water on two
tablespoons corn meal and a pinch of salt, let it stand ten
minutes, then stir in two tablespoons flour and set in a warm
place to rise over night. In the morning add half a pint fresh
sweet milk and flour enough to make the yeast smooth, then
put in a kettle of warm water. Keep at an even temperature
and when it rises pour it in a batter made of two quarts of
scalded and cooled new milk; add flour enough to make a
batter, beat well and put to rise in a warm place for twenty-
five or thirty minutes. Then stir in flour until too stiff to be
stirred with a spoon, then pour it on the molding board, add
a little lard, mix in the flour well and put in pans to rise and
bake. MRS. ELLA JOHNSON.
Rye Bread. Set a sponge with wheat flour as for wheat
bread. In the morning sift the rye flour, make a well in the
center, into this put two pints of sponge, a coffee cup tepid
water, two tablespons salt, two-thirds cup molasses, one half
cup lard or butter and mix altogether until very stiff. Put on
molding board and knead, adding flour until it doe.3 not stick
to the hands or board. The success of rye bread depends on
hard kneading and getting it stiff enough. Bake same as
wheat bread. MISS AUGUSTA WALDORF.
Hon. E. A. Gilbert's Recipe for Biscviit. One quart flour,
two teaspoons baking powder, about half a handful lard or
cottoline or something, salt io taste, and milk to mix. Cut out
with a baking powder can, roll out with a rolling pin and bake
to a delicate mahogany brown.
Baking Powder Biscuit. One quart flour sifted with two
heaping teaspoons baking powder, teaspoon salt, two table-
spoons lard and butter mixed in thoroughly. Mix lightly with
milk as soft as can be rolled. Bake in hot oven.
MRS. J. S. KNOTT.
Cream Biscuit. One pint of sour cream, tablespoon lard,
small teaspoon soda and a little salt. Work well, but do not
handle much. Bake in a quick oven.
MRS. BRUCE MERADITH.
Light Biscuit. Boil two large potatoes and mash while hot.
Into the hot potatoes stir one teacup lafd and butter mixed;
add salt and two well beaten eggs. To this add one teacup
BREAD 29
sweet milk in wh ch has been dissolved one half cake yeast and
one tablespoon sjgar. Stir in one quart of flour and let rise.
After it is light mix in flour until it is about like bread dough.
Let rise then mold into biscuit and when light 'bake in moder-
ate oven. MRS. MARY TILDEN.
Sour Milk Biscuits. One pint sour milk, one even teaspoon
soda; after all the lumps are thoroughly mashed run the
finger over top of spoon, dissolve and stir the soda well into
the milk, until effervescent. Have ready about a pint of sifted
flour into which has been mixed a little salt, one heaping
•dessert spoon lard and one liberal teaspoon baking powder
(the baking powder being mixed in flour before lard): mix
with the sour milk into a soft dough (should there not be
sufficient of the sour milk to ma ce dough soft add a little
sweet milk or water). Press out with hand, cut with a small
biscuit cutter, bake in a quick aven five to eight minutes. This
receipt will make about twelve biscuits.
MRS. MAUD WOODS.
Baked Brov»ii Bread. One and one-half cups sour milk one
cup molasses, one and one-half teaspoons soda; stir well and
add one cup sugar, one half cup lard, teaspoon salt, one teacup
graham flour (sifted), one teacup corn meal (sifted) and
enough white flour to make very stiff Bake in a well greased
pan in a moderate oven for forty minutes, or until done by
testing with a straw. Do not move in the oven or it will fall.
MRS. E. J. WIGHTMAX.
BroA\ii Bread. Two cups graham or brown flour, one cup
€ach of white flour, corn meal, sweet milk, sour milk and mo-
lasses, one egg, one teaspoon soda and one teaspoon salt.
Steam three hours. :\IRS. D. E. SEDGWICK.
Bro\\Ti Bread. One egg, one cup sour milk, one half cup
€ach sugar and molasses, (lard size of an egg) melted, one
laalt saucer flour, one saucer corn meal. Steam three hours.
MRS. R. J. BULLOCK.
Brown Bread. One cup sugar, four cups sour milk, two
level teaspoons soda, lump of butter the size of an egg. melted,
a pinch of salt, and graham flour to stiffen. Let stand one
hour in baking pan and lake one hour in slow oven.
MISS BERTHA ALLEN.
30 THE YORK COOK BOOK.
Brown Bread. Two cups buttermilk, half cup each mo-
lasses and sugar, two cups graham flour, one cup corn meal,
two small teaspoons soda in the buttermilk, isalt. Steam in
tin cans three hours. MRS. EDWARD WARNER.
Brown Bread. One pint sweet milk, half cup molasses, tea-
spoon soda, half teaspoon salt. Put molasses, salt and soda
together and stir for five minutes; add milk and stir in graham
fiour until of consistency of thick batter; place in pan and
steam hard for an hour and a half and bake twenty minutes.
I manufacture my own graham, and in that, I think, lies the
secret of my success. For one part of shorts use two parts of
best patent flour and sift together.
MRS. KATE NORTHUF.
Boston Brown Bread. Two cups sour milk, three of corn
meal, one of flour, one of molasses, three eggs and a little salt.
Steam three hours and bake one. MRS. J. E. WHITE.
Quick Brown Bread. One and one-half pints sour milk;
half cup New Orleans molasses, a little salt, two teaspoons
soda dissolved in a little hot water, about one tablespoon of
lard and as much graham flour as can be stirred with a spoon.
Pour into two well greased cans and bake from one to one and
one-quarter hours. MISS DORA VAN TINE.
Cinnamon Bread. One quart bread sponge, four eggs well
beaten, one coffee cup sugar, one cup butter; mix, let rise
and work down same as for bread. Make four loaves about an
inch thick, let rise, then take one egg, a teaspoon butter, beat
well together and spread over the. top. Sprinkle sugar and
cinnamon over, then bake. MRS. REUBEN CLARK.
Corn Bread. One pint sour cream, one egg, one small tea-
spoon soda, one tablespoon sugar, pinch of salt, and corn meal
enough to thicken. Bake in a quick oven.
MRS. LIBBIE SHAW.
Corn Bread. One and one-half cups sour milk, one cup
corn meal, two cups flour, half cup sugar, one egg, two table-
E'poons melted butter, pinch of salt, one teaspoon soda.
MRS. M. BURNS.
Corn Bread. One cup wheat flour, three of corn meal and
one half cup sugar, two teaspoons salt, two eggs, two table-
BREAD 31
spoons lard or drippings, two teaspoons baking powder, and
sweet milk to make a thin batter. Bake in a quick oven.
MRS. A. BLODGETT.
Graham Bread. To two quarts of graham flour add one
cup of sugar, one half cup lard, one tablespoon salt, and suf-
ficient boiling water to stir easily with a spoon. Let stand till
tepid and add one cup yeast; let this mixture rise, then add
enough white flour to mould nicely, let rise and make into
loaves; let rise again, then bake from forty to sixty minutes,
according to the size of the loaves.
MRS. A. C. MONTGOMERY.
Graham Bread. Four heaping cups graham flour, one
tablespoon salt, one half coffee cup molasses, heaping teaspoon
soda dissolved in hot water and stirred into the molasses until
it foams. Pour on the meal enough milk or water to make the
dough as stiff as cake mixture, put in two pans and bake until
done. MRS. W. H. READER.
Newport Bread. Five tablespoons butter and two of sugar,
three eggs, one cup sweet milk, three teaspoons baking powder,
stirred into one quart of flour. Pour into a dripping pan, bake
twenty minutes and serve warm. MRS. IDALETTA WOODS.
Rice Bread. One and one-half cups cooked rice, one egg,
salt, butter half the size of an egg, one cup corn meal, one full
cup sweet milk; put in a shallow buttered dish and bake three
quarters of an hour. To be eaten hot with butter.
MRS. JULIA GREENE BELL.
Coffeev Cake. Two pints bread sponge, one tablespoon salt,
one egg, butter the size of an egg, one cup seeded raisins, two
thirds cup sugar one half cup sweet milk. Beat all together
thoroughly, adding flour until too stiff to stir with a spoon.
Put on molding board, adding flour enough to make it easily
kneaded, being careful not to get it too stiff. Let rise, knead
down and let rise again. When light roll about one half inch
thick and put in pans. V/hen raised again cover the top with
creamed butter and sugar; on this sprinkle a little cinnamon.
Bake one half hour. MISS :\IERXA ZIEMKE.
Indian Sponge Cake. Two cups Indian meal, one cup flour,
sometimes graham flour, two cups sour milk, one cup mo-
32 THE YORK COOK BOOK.
lasses, one teaspoon soda dissolved in two teaspoons water.
Steam two and one-half hours, bake one. quarter of an hour.
MRS. R. T. CROSS.
Johnny Cake. One cup sour milk, one tablespoon sugar,
one egg, little salt, one teacup corn meal, half teaspoon soda,
one tablespoon flour. MRS. E. A. WARNER.
French Crackers. One and one-half pounds flour, half
pound sugar, one fourth pound butter, whites five eggs; mix
stiff, roll thin and prick with a fork. Bake in a very hot oven.
MRS. ELLA JOHNSON.
Graham Crackers. Four cups sifted graham flour, one
tablespoon nice sweet lard, one heaping teaspoon each of salt
and baking powder and sufficient sweet milk to make a stiff
dough. Roll thin cut in squares, and bake till hard in a mod-
erate oven. MRS. B. M. LONG.
Toasted Crackers. Spread wafer crackers with butter, a
small amount of prepared mustard and grated cheese. Brown
in the oven. Serve with soups, salads or macaroni.
MRS. R. McCONAUGHY.
Gems. One egg, three tabespoons sugar, one half cup but-
ter, one coffee cup sweet milk, three heaping teaspoons baking
powder, pinch of salt flour to make a stiff batter. Bake quick
in gem pans, nicely buitered. MISS BELL CLARK.
Graham Gems. One and one-half cups sugar, two eggs, two
and one-half cups butter milk, one half cup sour cream, one
teaspoon soda, and enough graham flour to make a medium
stiff batter. MRS. JAMES BARR.
Graham Gems. Two cups graham flour one cup wheat
Hour, two teaspoons baking powder, a tablespoon sugar, a
tablespoon salt, and one well beaten egg. Mix with sweet milk
to make a thin batter; beat it well; put in well greased gem
pars and bake twenty minutes.
MRS. J. A. DIEFFENBACHER.
Muffins. One pint milk, three gills wheat flour, three eggs
pinch of salt; beat eggs very light, add milk and flour.
:\IRS. FRED JAMES.
BREAD 33
Muffins. One egg, one cup milk, one tablespoon lard or
butter, one teaspoon sugar, one teaspoon baking powder, flour
to make rather stiff. MRS. HARRISON.
Parker House llolls. One pint sweet milk boiled and
cooled, piece of butler size of an egg, one half cup fresh yeasty
one tablespoon sugar, a pinch of salt, and two quarts sifted
flour. Melt the butter in the warm milk, add the sugar, salt,
flour and yeast, and let it rise over night. Mix rather soft. In
the morning add half a teaspoon soda dissolved in a teaspoon
water. Mix in enough flour to make as stiff as any biscuit
dough roll out not more than a quarter of an inch thick, cut
with a large round biscuit cutter, spread soft butter over the
top and fold one half over the other. Place them apart so
that there will be room to rise, cover and set near the stove for
tifteen or twenty minutes before baking. Bake in rather a
quick oven. MRS. OLIVE DURHAM.
Rolls. One quart of warm water enough flour stirred in to
make a stiff sponge, a half cup yeast and a teaspoon salt. Let
rise over night. In the morning add one cup each sugar and
butter, whites of two eggs beaten to a froth, and flour enough
to make a stiff dough. Set to rise and when light roll
cut, cut in round forms, fold the edges together, lay in pans,
let rise again and bake in a moderate oven.
MRS. MARY J. PREWITT.
Tea Rolls. Take a piece of bread dough large enough to
fill a quart bowl, half cup lard, white of one egg beaten to a
stiff froth, one tablespoon sugar, pinch of soda. Mix all to-
gether, working ten minutes on board with as little flour as
possible. Set to rise and when light roll and cut with round
cutter. Lay on one side small lumps of butter, fold over, pinch
edges together, let rise till very light and bake in a moderate
oven. MISS MARTHA EDIE.
Grandma's Rusk, Make a sponge at night of one pint sweet
milk adding salt, flour and yeast cake as for bread. In the
morning melt one quarter pound butter in one pint hot milk,
and when cool enough add to the sponge, also three well beaten
eggs and one heaping cup white sugar. Work well into a loaf
end let rise. When very light roll out and cut in cakes about
one and one-half inches thick, let rise again and bake a light
brown. MRS. E. D. MARSELLUS.
34 THE YORK COOK BOOK.
Snow Ball. One pint bread sponge, whites of two eggs
beaten to a stiff froth, one tablespoon each of lard and sugar,
one salt spoon salt. Knead stiff as bread, let rise, roll half an
inch thick, cut with biscuit cutter, butter one and lay another
on top, let rise and bake. MRS. A. L. SNOW.
Bread Sticks. One pint flour, two teaspoons baking pow-
der, one-fourth teaspoon salt, and enough thick sweet cream
to make a soft dough. Roll out one-half inch thick, cut in
strips three inches long and roll. Wash with milk and bake in
a quick oven. MRS. A. F. BLOOMER.
American Toast. To one egg .thoroughly beaten put one
cup sweet milk and a little salt. Slice light bread and dip into
the mixture, allowing each slice to absorb some of the milk,
then brown on a hot buttered griddle. Spread with butler and
serve hot. MRS. EFFIE H. SPOONER.
French Toast. One pint sweet milk, two eggs, salt to taste.
Dip slices bread in' egg and milk, fry in butter, watching care-
fully to avoid burning or frying too brown. Serve in covered
dish. MRS. HELEN DIBBLE.
Lemon Toast. Yolks of six eggs, beat them well, three cups
sweet milk; take baker's bread, not too stale and cut in slices,
dip them into the milk and eggs, lay the slices into a spider
with sufficient hot butter and fry a delicate brown. Take the
whites of the six eggs and beat them to a froth, adding a large
cup white sugar, the juice of two lemons, heating well, and
adding two cups boiling water; pour over the toast as a sauce.
MISS NELLIE CHAPMAN.
GRIDDLE CAKES.
CROQUETTES, FRITTERS AND WAFFLES.
Bread Pancakes. Bring one quart of milk to a boil and
pour it over a quart of bread crumbs. Let it stand five min-
utes then add one cup flour, two eggs and one tablespoon bak-
ing powder. Fry in hot lard. MRS. G. F. BURR.
Buckwheat Griddle Cakes. One quart buckwheat and one
pint common wheat flour, one teaspoon salt, two teaspoons
GRIDDLE CAKES 35
sugar; sift the flour, salt and sugar all together. Use sweet
milk enough to mix the whole to a medium batter add one
compressed yeast cake dissolved in half cup tepid water, stir-
ring it well into the batter. This should not be prepared be-
fore nine o'clock P. M. Keep in a temperature of 70 degrees.
Stand in an outer dish to catch what may run over. Stir down
well before baking and add an even teaspoon soda dissolved
in warm water. Leave a little batter to start cakes with next
night. Fresh yeast should be used every four or five days.
MISS HATTIE REED.
CORX CAKES. Two cups corn meal ,scalded, one cup
wheat flour, three eggs, one teaspoon salt, half teaspoon soda,
three cups buttermilk, beaten together until light.
MRS. G. F. BURR.
Corn Cakes. One egg to one bowl of sour milk, equal parts
corn meal and flour, one small tablespoon sugar, one level tea-
spoon soda dissolved in warm water, salt to taste. Make a
stiff batter. If milk is very sour mix with it a little water.
MRS. JAMES McCONAUGHY.
Oat Meal Griddle Cakes. Two cups soft cooked oatmeal,
two small cups sour milk one egg, pinch of salt, one teaspoon
soda. Add corn meal until the batter is stiff enough to bake
on the griddle. MRS. JULIA GREENE BELL.
Raw Potato Pancakes. Pare and grate about twelve large
potatoes; beat four eggs and stir into potato, add two large
tablespoons flour and salt to tast, and mix all. together thor-
oughly. Bake like ordinary pancakes but use more grease.
MRS. CHRIS KOLLING.
Sweet Corn Cakes Two cups flour, two cups sifted corn
meal, two heaping teaspoons baking powder, pinch of salt,
cup sugar, two cups water. Drop in hot buttered gem pans,
and bake in a hot oven. MRS. MYRTLE BOSTON.
Fritters. One cup sour milk, one small teaspoon each soda
and salt, two eggs. Beat in enough flour to form a thick bat-
ter. Fry in hot lard. MISS KATE TYLER.
Corn Fritters. To one can' corn add one cup sweet milk
two eggs well beaten, two tablespoons melted butter, teaspoon
36 THE YORK COOK BOOK.
salt, one cup and half rolled crackers, and fry in a little butter
and lard a nice brown. — MRS. F. E. FENDER.
Green Corn Fritters. One pint grated young and tender
green corn, three eggs two tablespoons good sweet cream (or
one tablespoon of milk and one of melted butter can be used
instead of cream), ealt spoon salt. Beat the eggs well, add
corn by degrees, also the cream, and thicken with enough rol-
led crackers to hold them together. Have ready a pan of hot
lard, drop the corn from the spoon into the lard, and fry a
light brown. They are very nice fried in butter and lard
mixed. They can also be made with canned corn instead of
green corn. MRS. S. E. MANSFIELD.
Oyster Flitters. Drain off the liquor, and for each pint of
oysters take a pint of milk, a salt spoon salt, half as much pep-
per, 'one egg and flour enough to make a thin batter. Chop
the oysters and stir in the batter, then fry in hot lard. Drop
in one spoonful at a time and wait until the lard is sufficiently
hot before adding the next spoonful of the cold batter. If pre-
ferred, the oysters m.ay remain whole, and the batter should be
made a trifle thicker and one oyster put in each fritter.
MRS. R. V. HUNTER.
Chicken Croquette?^. Put a cup of cream or milk in a sauce
pan, set over the fire and when it boils, add lump of butter the
size cf an egg, in which has been mixed a tablespoon of flour.
Let it boil until thick; remove from fire., and when cool mix
into it a teaspoon salt, half teaspoon pepper, a bit of minced
onion or parsley, one cup fine bread crumbs, and a pint of
finely chopped chicken, either roasted or boiled; then beat up
two eggs and work in with the whole. Flour hands and make
small cakes; dip in egg and cracker crumbs, and fry in butter
and good sweet lard. Take them up with a skimmer and lay
on brown paper to free from grease. Serve hot.
MRS. MARGARET CHILCOTE.
Salmon Croquettes. Pick the contents of a can of salmon
to pieces, remove all bones and skin. To half pint salmon
allow an equal quantity of mashed potatoes and fine bread
crumbs. Thicken half pint of boiling milk with two table-
spoons fiour and one teaspoon butter rubbed together stir over
fire until smooth and very thick; remove from fire, add salmon,
GRIDDLE CAKES 37
rotato and bread crumbs; mix thoroughly, season with salt and
white pepper, and set away to cool in a buttered dish. When
cool and firm make into balls or cylinders, dip in beaten egg
and cracker dust fry in deep smoking lard until brown.
MRS. JAY SERVISS.
Rice Croquettes. Boil the rice until tender and soft; while
still warm, measure, and to every teacup rice add a well beat-
en egg, a tablespoon butter, pepper and salt to taste, and half
cup any kind cold fresh meat, ham or tongue chopped fine.
When cold, with floured hands make into croquettes, dip in
beaten egg, then in cracker dust and fry in a frying basket in
hot drippings of lard. MRS. E. ELLS.
AVaflfles. Take one and a half scant cups flour, half cup
Eielted butter, one and one half cups sweet milk, three eggs
beaten very light, two heaping teaspoons baking powder; have
waffle iron smoking hot, grease thoroughly and bake at once.
MRS JESSE LOVE.
AVaffles. One pint flour, one small teaspoon salt, one tea-
spoon sugar, one teaspoon soda all sifted together; beat three
eggs to a stiff froth, put in the sifted flour, adding also one
cup fresh buttermilk and one tablespoon melted butter. Bake
in well greased "waffle irons.
MRS. SAM MAPPS.
"Waffles. Tw^o cups sour milk or cream, one cup sweet milk,
three eggs, whites well .beaten, one teaspoon soda, half tea-
spoon salt, three heaping cups flour. If no cream is used take
butter size of an egg. Have irons quite hot and well greased.
Bake till a nice bro^vn. MRS. D. Y. HEISLAR.
AVaffles. Beat three eggs, sift three cups of flour with three
teaspoons baking powder, rub half cup butter into the flour,
add the eggs, use sweet milk enough to make a batter which
will pour into the hot waffle irons, filling them two-thirds full.
MRS. A. J. RYAX.
Quick AVaffles. Four eggs, one tablespoon melted butter,
one pint milk, pinch of salt two teaspoons baking powder, and
enough flour to make a thick batter. Heat irons and butter
w^ell before filling. MRS. B. KING.
38 THE YORK COOK BOOK.
SANDWICHES.
Beef Sandwiches. A hearty sandwich which most men are
fond of, is made thus: Chop very fine cold rare roast beef,
and to one cup of meat add one fourth teaspoon salt, one tea-
spoon tomato catsup, the same amount of Worcestershire sauce
and of melted butter. Stir until well blended and spread on
thin slices of bread. MRS. W. S. WALLARD.
Cheese Sandwiches. Grate three ounces of cheese into a
bowl, add an ounce of butter and a teaspoon dry mustard.
Spread very thinly on slices of bread, smoothly buttered.
DOROTHY E. HIGBY.
Celery Sandwiches. Boil two eggs fifteen minutes, throw in-
to cold water, remove the shells and rub through a coarse
sieve; add to them a small cup of finely chopped celery and
enough mayonnaise dressing to season it and make a paste.
Spread on thin slices of buttered bread.
MRS. W. S. WALLARD.
Chicken Sandwiches. Mince up fine any cold boiled or roast-
ed chicken; put it into a saucepan with gravy, water or cream
enough to soften it, add a good piece of butter, and a pinch of
pepper, working it very smooth while it is heating, until it
looks almost like paste, then spread it on a plate to cool.
Spread between slices of buttered bread.
MRS. M. C. PURCELL.
Fruit Sandwiches. Make by spreading slices of bread with
a little whipped cream, and then with steamed figs chopped,
or sliced bananas. MRS. ELVA A. ARMSTRONG.
Peanut and Lettuce Sandwiches. One half cup vinegar one
fourth cup water, one teaspoon mustard, one teaspoon salt,
one half cup sugar; beat all together and cook till thick as
cream, and when cold add one cup cream. Chop or roll fresh
roasted peanuts, and mix with dressing to make thick enough
to spread between thin slices of buttered bread. For lettuce
sandwiches take the same salad dressing, spread on the
bread and butter and lay a leaf of lettuce between.
MRS. G.W. SHIDLER.
SANDWICHES 39
Salmon Sandwiclies. For a dozen sandwiches use all th3
salmon from one can, crush with a fork, add a pinch of salt,
little pepper, and butter half the size of an egg; mix all togeth-
er and heat on the sto ve; toast twenty four square soda crack-
ers to a light brown, dip these quickly into a pint and a half
of hot, rich milk seasoned with a pinch of salt and half table-
spoon butter; then spread the salmon on half the crackers and
cover each cracker with the other. Serve hot.
MRS JOHN MAPPS.
Sardine Sandwiches. Take three sardines and remove the
skin and bones; put them in a bowl with one teaspoon anchovy
paste, the yolks of three hard boiled eggs, two tablespoons
olive oil and juice of half a lemon. Rub this mixture to a paste
with the back of a silver spoon and spread on bread; Graham
bread is especially good foj- fish sandwiches.
MRS ORRIN BARNETT.
Tongue Sandwiches. Make a dressing of half cup butter,
one tablespoon mixed mustard, one of salad oil, a pinch of salt
and yolk of one egg; rub the butter to a cream add the other
ingredients and mix thoroughly; then stir in as much chopped
tongue as will make it the proper consistency and spread thin
slices of bread. Omit salad oil and substitute melted butter if
preferred. This is an excellent recipe for sandwiches, and
can be made of turkey, chicken or ham.
MISS LILLIE M. PURCELL.
Walnut Sandwiches. Delicious sandwiches may be made
with one cup of English walnut meats chopped very fine and
mixed with enough Philadelphia cream cheese to make a paste;
add a little salt and pepper and spread on very thin bread.
MRS. ORRIN BARNETT.
CHEESE.
Baked Macaroni. Break, macaroni three inches long, and
enough to half fill dish in which it is to be baked; cook in
boiling salted water until soft; shake sauce pan often to keep
from scorching. Butter pudding dish, put in half macaroni,
40 THE YORK COOK BOOK.
sprinkle with salt, pepper, bits butter and grated cheese; put
in remaining macaroni, season, fill dish with cream or rich milk,
bake until milk is absorbed and top brown. Strained stewed
tomatoes or oysters may be used in place of cheese.
MRS J. C. KECKLEY.
Cheese Omelet. Make a plain omelet and when ready to
turn, sprinkle in three tablespoons cheese well grated.
MRS. T. J. HATFIELD.
Cheese Straws. Work to a smooth paste three ounces grat-
ed cheese, two ounces flour, a little salt, cayenne pepper and
the yolk of one egg, roll this mixture upon a pie board until
about one-eighth of an inch thick; cut m narrow strips, place
upon buttered tins and bake quickly to a light brown tint.
MISS GRACE EAGLESON.
Cheese St^a^^s. Three heaping tablespoons sifted flour three
of grated cheese and one of butter, yolk of one egg, one half
salt spoon each of salt and pepper one tablespoon milk, and a
little nutmeg; mix cheese and butter in a bowl, add yolk, salt
and pepper and stir well; pour in milk, then add flour and
nutmeg; roll out very thin, cut into narrow strips and bake
about fifteen minutes. MRS. A. L. SNOW.
Cheese Straws. One cup flour, one half cup butter, one and
one-half cups grated cheese, salt; mix with water, roll thin,
cut in narrow strips, and bake on buttered paper in pans. A
dainty way to serve them is to bake some of the straw^s in the
form of rings, slip the long straws through, and thus make a
"bundle of straw." MISS DOROTHY E. HIGBY.
Cottage Cheese. Pour sufficient boiling w^ater on thick,
Bour milk to scald it thoroughly; then put in thin muslin bag,
hang up to drain until entirely free from whey; remove from
bag, cut in slices and serve with sugar and cream; or by mix-
ing with sweet cream the cheese may be made into a smooth
paste to be eaten, as preferred with sugar or pepper and salt.
MRS. R. H. DEVER.
Escalloped (^hees:\ Three slices bread well buttered, first
cutting off all crusts; grate fine a quarter pound good cheese;
lay bread in a layer in a well buttered baking dish, sprinkle
over it grated cheese and a little salt, then a layer of bread.
CHEESE 41
etc. Mix three well beaten eggs with three cups sweet milk
and pour over the bread and cheese. Bake in a hot oven as
you would bread pudding. Good served either hot or cold.
MRS. KATE B. NORTHUP
Macaroni Cheese. Cook a glass tumblerful of French mac-
aroni by pouring boiling water over it and cook until tender;
salt before removing from fire; when done pour all the water
off. Make a dressing as follows: one half cup sweet milk,
butter size of an egg, heat but not boil the milk and butter,
then stir in two eggs well beaten and one teaspoon tlour dis-
solved in a little milk; stir briskly until well mixed together,
not allowing it to boil; pour this dressing over the macaroni,
then sprinkle powdered crackers over top and lastly put one
cup grated cheese with bits of butter on top, moisten this with
milk and bake until done. MRS. I. N. BAGNELL.
Macnd'oiii With Cheese. Cook in a quantity of salted boil-
ing water until it yields easily to pressure between the fingers,
drain in a colander and cover with cold water until needed.
Put in a sauce pan one tablespoon butter and two of flour, stir
them together over the fire until they form a smooth thick
paste; add a half pint boiling milk and stir briskly; if thicker
than pudding sauce add a little boiling w^ater; when the sauce
has boiled up once, add salt, pepper and a grating of nutmeg.
Put in the macaroni, and, while heating, grate two ounces of
dry cheese and mix it with the macaroni, which can be served
as soon as hot, or browned in the oven.
MRS. FLOY McCONAUGHY.
Potatoes and Cheese. Boil potatoes with jackets on until
about half done, take off skin, cut potatoes in half inch cubes,
put layer in bottom of dish about an inch or so deep, salt and
pepper; grate cheese and sprinkle over lightly about half an
inch deep; repeat above until dish is full. Fill dish about
half full of moderately thick cream (if you do not have the
cream put butter on each layer,) roll crlackers, stir in salt and
pepper, sprinkle over top about half an inch deep; dampen
thoroughly with milk or cream scatter lumps of butter over
same, bake until potatoes are done, and have the top a golden
brown. MRS. F. B. DAGGY.
42 THE YORK COOK BOOK.
Escallcped Cheese. Soak one cup of bread crumbs in a cup
of milk, beat into this tliree eggs, add a tablespoon melted but-
ter, one-half pound grated cheese; sprinkle top with bread
crumbs sifted, and bake a light brown.
MRS. W. A. CARPENTER.
Smear-Case. One gallon thick milk; cook slow not boil, for
half hour, drain through a collander, and season with salt, pep-
per and sweet cream. MRS. A. A. NELSON. (Utica Neb.)
AVelsh Karebit. Cut thin slices of bread remove the crust
and toast quickly; butter and cover with thin slices of rich
cheese, sprinkle with mustard if desired, place toast on pie tin
and £e.t in hot oven until cheese is melted. Serve at once, as it
is spoiled if allowed to get cold.
MRS J. H. BELL. (Aurora, Neb.)
EGGS AND OMELETS.
Pickled Eggs. Boil one dozen eggs nfteen minutes, throw
Into cold water and shell them. Boil several red beets, slice
and put them into the jar with the eggs. Heat enough viengar
to cover the eggs, add salt, pepper and all kinds of spices and
pour over the eggs. Keep them tightly covered.
MRS. JAMES BARR.
Ecoiioniical Omelet. No. 1. — Many delicious omelets can be
made, by the addition of cold fish or minced and cooked vege-
tables. Take a cup of any cold fish, free it from bones, and
heat in white sauce made from half a pint of milk and a table-
spoon each of butter and flour; break into this three eggs, and
stir until they are properly cooked. Serve all on toast.
No. 2. — Another way of combining eggs and fish is to spread
the fish, heated in the sauce, on a buttered dish that has been
v/ell sprinkled with bread crumbs; break on top an egg for each
person, and set in oven until whites are set. These, are good
for breakfast dishes. MISS DOROTHY E. HIGBY.
Baked Omelet. Four or six eggs; beat whites separately,
small teacup milk, butter size of walnut, one tablespoon flour.
EGGS AND OMELETS 43
V. little salt; beat yolks, add butter, milk, flour and salt, lastly
the beaten whites. Butter a dish just the size to hold it; bake
in quick oven. MRS. D. B. SNODGRASS.
Ham Omelet. Make an ordinary omelet, allowing one egg
to two tablespoons milk for each person; when it is put in a hot
frying pan and well set, add one cup of ham chopped very fine;
roll the omelet over once, and serve with a few sprigs of parsley
to garnish. MRS. W. D. MEAD, Jr.
Stuffed Eggs With Vinegar. Boil hard as many eggs as de-
sired, cut in two lengthwise, remove the yolks, season with salt,
pepper, mustard and as much vinegar as needed to make a
stiff paste. Fill each half white with this mixture.
Develed Eggs With Cream. Boil Eggs hard and season as
above using cream in place of vinegar. MRS. JAY SERVISS.
SALADS
AND SALAD DRESSINGS.
Bean Salad. Use canned stringed beans, or string young
beans; cook tender in salt water, drain, add to one quart of
beans one finely chopped onion and three hard boiled eggs,
alternate layers of beans, onions and sliced eggs, using a little
pepper and salt. Pour over all the following dressing: one
half cup vinegar, butter the. size of an egg, and half teaspoon
mustard; set on to cook. Beat yolks of two eggs, three table-
spoons sugar and one cup sour cream, stir into the vinegar and
let boil until it thickens. This dressing is also used for potato
salad. , MRS. W. S. WALLARD.
Cabbage Salad. One finely chopped cabbage sprinkled with
salt; let it stand one hour, then drain. Take one pint vinegar
one tea spoon mustard (as prepared for the table), a small
piece of butter one half cup sugar, pepper to taste, boil all
together; beat two eggs and stir into this after it has been
taken from the stove, and pour on cabbage while hot; set away
to cool. MRS. LEVI MAPPS.
4 4 THE YORK COOK BOOK.
Cabbage Salad. Beat two eggs with two tablespoons sugar,
add a piece of butter size of an egg, teaspoon ground mustard,
little pepper, half cup thick, sweet cream, lastly teacup good
vinegar. Put these ingredients into a dish over the fire, and
cook like a soft custard; pour over the cabbage, previously cut
fine and seasoned with salt.
MRS. AMERICA DOAK.
Cabbage Salad. One solid head of cabbage, cut fine, one
cup sour cream, three fourths cup sugar, salt to taste, one half
cup vinegar; beat all together, including cabbage, until it
foams. MRS. G. F. BURR.
Cabbage Salad. One small firm head of cabbage. Put in a
granite dish one half cup vinegar, butter the size of walnut,
two heaping tablespoons sugar. When hot stir in one cup sweet
cream, one egg and one tablespoonful flour well beaten togeth-
er. When cooked pour over the chopped cabbage and cover
closely until cold. MRS. M. BURNS.
Celery Salad. Boil a cup of milk and thicken it with table-
spoon corn starch dissolved in a little milk; mix well tegether
one beaten egg two teaspoons sugar, one of salt, half teaspoon-
ful dry mustard and a small pinch of cayenne pepper; pour this
into the hot milk a little at a time, stirring constantly; when
smooth, take from the fire and add a tablesijoon (or more)
olive oil and the same quantity of vinegar; mix well together
and when cool pour over celery cut in very small pieces.
MRS. W. C. BUCHANAN.
Choice Celery S:ilad. A nice and cheap salad is made by
taking five cold boiled potatoes and chopping them, an equal
amount of finely chopped celery and mix. Make a sauce or
(•ressing of half cup vinegar, one egg, half tablespoon butter,
a little mustard, pepper and salt to taste; boil, stirring gently
to keep from burning, till nearly as chick as custard, pour over
the celery and potatoes and mix thoroughly, when it is ready
for the table. MRS. LOIUSE ROBERTS NEWMAN.
Cliieken Salad. One chicken weighing two and one half-
pounds, one cup chopped celery, four hard boiled e^gs, three
tablespoon melted butter, one teaspoon each mustard and salt
one cup vinegar. Salad dressing: One egg well beaten, one
SALADS 45
tablespoon melted butter one tablespoon sugar, a pinch of mus-
tard, a little salt, half cup vinegar, one cup sour cream.
MISS JESSIE CONAWAY.
Chicken Sahid. Boil three chickens until tender, salting to
taste; when cold take from bones and chop; take twice the
quantity of celery, cut up with a knife, but not chopped, and
eight hard boiled eggs sliced and thoroughly mixed through the
ether ingredients. For dressing, put on stove a saucepan with
one pint vinegar, butter size of an egg; beat two or three eggs
with tablespoons mustard, one of black pepper, a pinch of red
pepper, two tablespoons sugar and a teaspoon salt; when thor-
oughly beaten together, pour slowly into the vinegar until it
thickens. Be careful not to cook too long or the egg will
curdle. Remove, and when cold pour over salad.
MRS. A. J. RYAN.
Chicken Salad. One boiled chicken chopped fine, one-half
as much cabbage, one cup celery. Dressing: yolks of three
eggs, one tablespoon each corn starch and sugar, one pint milk;
cook until it thickens; when cool, thin with vinegar. Season
to taste with salt, pepper and mustard; mix together thor-
oughly. MRS. S. C. GRIPPEN.
Salad cf Stuffed Cucumber. Cut the bitter point or ends
from tw^o medium sized cucumbers, peel and cut into halves
lengthwise, scrape out the seeds and lay them in ice w^ater for
an hour or more; peel one tomato, cut in half and remove the
seeds; chop the solid part with half slice of onion, one stalk of
celery and a sprig of parsley until all are fine, and mix them
with a little mayonnaise dressing. Wipe the cucumber with a
dry cloth and fill with the chopped mixture, putting a little
more dressing on top. Cover a small platter with lettuce
leaves and place the filled cucumbers diagonally across the
dish, and in serving them cut each piece in half.
MRS. D. B. SNCDGRASS.
Ham Salad. Chop fine the remains of a boiled ham, add
the chopped heart and inside leaves of a head of lettuce; pour
over it a dressing made as follows: one tablespoon salt, one
teaspoon pepper, one tablespoon butter, one teaspoon each
sugar and mustard, one half pint vinegar, yolks of three eggs
well beaten; boil all together till it creams; when cold, pour
46 THE YORK COOK BOOK.
over the ham and lettuce and mix well; lastly stir in a cup
sweet "cream. MRS. M. E. HANKINS.
Meat Salad. Chop fine cold boiled or roasted meat; add to
cup vinegar, one tablespoon sugar, one teaspon mustard, one
egg; beat all together, pour in a granite basin and boil; then
stir in the meat thoroughly, let cook three minutes, mold in a
vegetable dish. Slice cold. MRS. M. BURNS.
Meat Salad. Chop fine cold boiled or roasted meat; add to
this three hard boiled eggs and two onions (chopped or sliced),
one teaspoon mustard, vinegar, salt and pepper to taste.
MRS. T. J. HATFIELD.
Meat Salad. Four eggs one gill each of cream and vinegar,
one teaspoon each of mustard, celery seed and salt, one fifth
teaspoon cayenne pepper, two tablespoons butter; cook thick
as soft custard (five or six minutes), then add two tablespoons
powdered and sifted crackers. The celery seed and crackers
may be omitted and at serving time a pint of celery sliced thin
may be added. MRS. F. A. HANNIS.
Nut Salad. Three heads celery sliced fine six hard boiled
eggs, three sweet-breads boiled, one cup black walnut meats.
Mix together with a salad dressing. MRS. C. A. McCLOUD.
Onion Salad. Take light bread crumbs, put in the oven and
let remain until quite brittle, then run through a sieve. To two
teacups crumbs add two small onions cut fine. Have ready
four eggs boiled hard, cut up the whites of two eggs and mix
with the crumbs; pour on two tablespoons melted butter, sea-
son with vinegar, black pepper and salt. Add enough luke-
warm water to work up smooth, then put into a dish and
press down smooth; take the yolks of the eggs and press
through the sieve, letting it fall on the salad until it is entirely
covered by it; take the two whites and cut into rings and half
circles and place about over the top. Put on top a few parsley
leaves to add to its appearance.
MRS. WINIFRED FERGUSON SMITH.
Potato Salad. Peel and slice salted cold boiled potatoes,
add one- third as many cold hard boiled eggs sliced. Heat one
half cup vinegar and a lump of butter, beat the yolks of two
eggs in a teacup, fill the cup with thick sweet cream, then stir
SALADS 47
into the hot vinegar, stirring until it reaches the boiling point,
then pour over the potatoes; mix well. To be eaten cold.
MRS. LYDA CLARK.
Potato Salad. Cut seven potatoes in small slices, also three
and one cup vinegar; brown one tablespoon each butter and
lard, pour in the above mixture and cook until thick. Slice
twelve cold boiled potatoes and cover with the dressing; gar-
nish the top with four hard boiled eggs.
MRS. J. E. WHITE.
Potato Salad. Cut seven potatoes in small slices also three
onions, add one teaspoon celery seed. Dressing: beat yolks of
three eggs, one teaspoon salt, one half teaspoon pepper, one of
mustard, one tablespoon sugar, one fourth cup vinegar, one
half cup sour cream; boil a few moments and pour over pota-
toes. MRS. R. V. HUNTER.
Salmon Salad. One egg, butter one half size of egg, small
teaspoon mustard mixed with a little water, one half cup vine-
gar, pepper and salt; boil thick, stirring constantly. Pick the
bones carefully from the salmon, add some chopped celery and
cover with the dressing. MRS. HARRISON.
Sardine Salad. Open a small box of sardines, remove the
skin and bones and cut them fine; squeeze, over them the juice
of a lemon, season with salt and pepper, and mound up in the
middle of a dish. Next put a circle of chopped hard boiled
eggs, then a circle of dice cut from cold boiled potatoes, and
last small leaves of lettuce. At the moment of serving, pour
over a dressing made as follows: yolks of three hard boiled
eggs mashed to a powder, take three tablespoons sweet or sour
cream, half teaspoon sugar, half cup vinegar, salt, pepper and
mustard if you wish it. MRS. JOHN PIERSON.
Mayonnaise Dressing. Yolks of four raw eggs, one half tea-
spoon pepper, salt and mustard; beat well and add slowly one
half cup melted butter or olive oil, then add by the teaspoon-
ful one half cup vinegar; mix the ingredients, and just before
serving, pour over the dressing.
MRS. C. B. OSBORNE. (Atlantic, Iowa.)
Veal Salad. Two and one-half pounds veal, six heads celery
chopped, nine eggs boiled hard, two tablespoons butter, three
48 THE YORK COOK BOOK.
t|Ll)lespoons prepared mustard; rub yolks of eggs, butter and
mustard together, to this add one egg, one teaspoon salt, two
tablespoons sugar, three tablespoons cream, one tablespoon
butter, one cup vinegar; beat dressing together and boil until
it thickens; add this to egg, butter and mustard; pour over
veal, celery and the chopped whites of eggs.
MRS. HATTIE MAPFS.
Salad Dressing. (Without oil.) One cup vinegar, one half
cup water, one fourth cup butter, yolks of five or six eggs, one
tablespoon mustard, one teaspoon sugar, salt and cayenne.
Boil water and vinegar, beat rest and add. Use it ice cold.
Salad Dressing. Take two eggs, beat well, add a dessert
MRS. ANDREW, (Friend, Neb.)
spoon each of butter and sugar, salt, pepper, two thirds cup
vinegar, or more; put on stove and let come, to boil, stirring all
the time; when cold add one cup rich cream. This put on a
dish of nicely cut cabbage makes a delicious dish.
MRS. J. W. STEWART.
Boiled Dressing. Yolks of three eggs beaten, one teaspoon
mustard, two teaspoons salt, one fourth salt spoon cayenne,
two tablespoons each sugar and melted butter or oil, one cup
cream or milk, one half cup vinegar, whites of three eggs
beaten stiff; cook in double boiler until it thickens like soft
custard; stir all the time while in boiler. This will keep, in a
cool place, two weeks.
EXTRA. — Put in a cool place, and when ready for the
table whip a cup of thick sweet cream and pour over the top of
the salad. MRS. F. C. POWER.
Mayonnaise Dressing. One cup vinegar, one heaping table-
epoon mustard, salt spoon salt, little pepper, two tablespoons
white sugar, three whole eggs, butter size of goose egg; put
the vinegar in double boiler; while it is heating mix the mus-
tard with a little cold vinegar; add to this the eggs beaten
separately and very light and also pepper and salt. Pour this
into the boiling vinegar stirring constantly until it thickens.
When quite cold thin by adding the same quantity of whipped
sweet cream. MRS. A. F. BLOOMER.
Maitra Dressing. An excellent dressing for salads of all
kinds. One half cup vinegar, three tablespoons sugar; stir
SALADS 49
well and put on stove to heat; beat well the yolks of three
eggs, stir into a cup sour cream; add this to the hot vinegar
and let boil until thick. Nice on cabbage.
MRS. C. X. CARPENTER.
Mayonnaise Dressing;. Five tablespoons vinegar, heat to
boiling; beat four yolks and one whole egg very light; pour
boiling vinegar into the egg, stirring all the time; return to
stove and cook. Put two and one-half teaspoons butter and
one half cup sugar into the egg and vinegar; then stir until
the butter melts; mix four teaspoons salt, one teaspoon mus-
tard, one half teaspoon pepper; with this mixture season
dressing to taste; when cool, thin with whipped cream.
MRS. JAY SERVISS.
PICKLES.
Bean Pickles. Pick green beans of the best variety when
young and tender; string and place in a kettle to boil, with
salt to taste, until they can be pierced with a fork; drain well
through a colander, put in a stone jar and cover with strong
vinegar. MRS. MARGARET WASHBURN.
Bottled Cucumber Pickles. Put small cucumbers in salt
crater as soon after taken from vines as possible, let them re-
main in salt water for twenty-four hours. Dissolve a piece of
alum the size of a hickory nut in three, times as much water as
there are pickles; when boiling pour over pickles and let stand
to cool. When cold rinse pickles once in clear, cold water, and
drain; when dry, pack closely in jar until full; heat good cider
vinegar to boiling point, pour over pickles, having added to
vinegar any seasoning desired. Seal tightly.
MRS. WHITFIELD SANFORD, (Atlantic, Iowa.)
Chow Chow. (Excellent). One quart tiny cucumbers not
over two inches long, two quarts very small white onions, two
quarts tender string beans each one cut in halves, three quarts
green tomatoes sliced and chopped coarse, two fresh heads of
cauliflower cut into small pieces, or two heads white, hard
cabbage. After preparing these articles put them in a stone
jar, mix them together, sprinkling salt between them sparing-
50 THE YORK COOK BOOK.
ly; let them stand twenty-four hours, then drain off all the
brine that has accumulated. Now put these vegetables in a
preserving kettle over the fire, sprinkling through them an
ounce of turmeric for coloring, six red peppers chopped coarse,
four tablespoons mustard seed, two each of celery seed, whole
allspice, whole cloves, a coffee cup sugar andtwo-thirds teacup
best ground mixed mustard; pour on enough of the best cider
vinegar to cover the whole well, cover tightly and simmer
well until it is cooked all through and seems tender; put in.
bottles or glass jars. MRS. AMERICA DOAK.
Chopped Pickles. Five gallons green tomatoes sliced and
chopped, add one pint salt; after twenty four-hours drain off
liquor thoroughly; repeat this draining until all juice is
drawn off. One gallon vinegar, one cup mustard, two table-
spoons pepper, one tablespoon each ground ginger and cloves;
bring to a boil put in tomatoes and add two quarts sliced
onions, three heads cabbage chopped, one dozen each green,
peppers and cucumbers, one pint grated horseradish, one ounce
celery seed. MRS. H. A. STEINBACH.
Cucumber Pickles. (For winter use.) One quart salt, ten
quarts water, two tablespoons ground pepper, two tablespoons
pulverized alum; pour boiling water over the cucumbers, let
them stand until cold, then wash off and put into the brine.
They will not take more than two changes of water to be ready
for use. A splendid way to put down cucumbers a few at a
time. Keep them well under the brine with a heavy board,
removing all scum each time. MRS. B. F. GRAHAM.
Fresh Cucumber Pickles. Get small ones of uniform size,
place in a stone crock, pour boiling water to cover, put in a
large handful of talt, let stand over night. Drain off in the
morning, pour on more boiling water and same quantity of
salt, let stand till the next morning, then drain off the water,
wash the pickles in clean water and dry with a towel. Put in
a crock and pour on boiling cider vinegar, then put in small
pieces of horseradish root. These, pickles will keep in a com-
mon stone crock all winter. MRS. SHIPMAN.
Fresh Cucumber Pickles. Select the small cucumbers. For
one peck make a brine that will bear up an egg; pour over
the cucumbers and let stand twenty-four hours, then wipe dry.
PICKLES 51
Heat two quarts vinegar, one half pint sugar, stick cinnamon,
v/hole cloves, white mustard seed and celery seed boiling hot;
pour over cucumbers and bottle. MRS. M. C. PURCELL.
Green Cucumber Pickles. Scald the* cucumbers by pouring
boiling water over them three times, then fill the glass jars
with the cucumbers; now take half as much sugar as vinegar
and scald together and pour over the cucumbers and add a
little horseradish, a few grains of spice and seal at once.
MRS. D. I. HUNTER.
French Pickles. One peck green tomatoes, six large onions
sliced, mix together and throw over one teacup salt; let stand
all night, drain thoroughly and boil in one quart vinegar and
two quarts water for fifteen minutes and drain again; then
take three quarts vinegar, two pounds brown sugar, one half
pound white mustard seed, tw^o tablespoons each of cloves,
spices and cinnamon, and boil fifteen minutes.
MRS. J. W. STEWART.
Mustard Pickles. Two quarts green tomatoes, three green
peppers, two heads cauliflower (cut in small pieces); add
twenty-four cucumbers, two quarts small onions. Let stand
over night in half cup salt and water enough to cover. In the
morning heat them in some water; drain and pour over them
the following mixture (hot): three quarts cider vinegar, four
cups sugar, two teaspoons celery seed, half pound ground mus-
tard, three fourths cup flour, one fourth ounce turmeric.
MRS. CLARA M. SEDGWICK.
Pickled Beets. Take nice' young beets, cook as for the table
and while hot put them in fruit cans. Have ready and hot,
cider vinegar reduced one fourth, and to one quart vinegar
add one heaping cup sugar, fill the cans and seal same as fruit.
Small cans are best. MRS. REUBEN CLARK.
Pickled Onions. Select small silver skinned onions, remove
outer skin, put them in a brine (that will float an egg) for
three days, drain, place in a jar first a layer of onions three
inches deep, tnen a sprinkling of horse radish, cinnamon bark,
cloves and a little cayenne pepper; repeat till jar is filled, in
proportion of half a teaspoon cayenne pepper, two teaspoons
each chopped horseradish and cloves and four tablespoons cin-
namon bark to a gallon of pickles. Bring vinegar to boiling
52 THE YORK COOK BOOK.
point; add brown sugar in the proportion of a quart to a gal-
lon, and pour hot over the pickles. MRS. BALDWIN.
Pickled Onions. Pegl small white onions, scald them in salt
and water until tender; then take them up, put into bottles and
pour over them hot spiced vinegar; when cold, cork them close.
Keep in a dry, dark place. MRS. AMERICA DOAK.
Pickled Cherries. For four pounds cherries take one pound
sugar, one pint vinegar. Boil the sugar and vinegar together
and pour over fruit; let it set two days, then boil the juice
again. Repeat likewise six times. MRS. HAGGARD.
Pickled Crab Apples. Ten pounds fruit, four pounds sugar,
one quart vinegar, cloves and cinnamon; leave the apples
whole and the stems on; boil in syrup until soft.
MRS. E. D. MARSELLUS.
Pickled Peaches. Rub off down, fill steamer, place over
boiling water fifteen minutes, steam till they can be punctured
with a fork, but not till they crack open; put in an earthern
jar, sticking three or four cloves in each one; when jar is full
pour over them boiling vinegar, spiced with cinnamon in a bagr
and one pound of sugar to one quart vinegar.
MRS. J. M. DAVIDSON.
Pickled Peaches. Seven pounds free stone peaches, three
and one half pounds sugar, one pint vinegar, half cup water,
one teaspoon whole cloves, double the quantity of stick cin-
namon; steam peaches until they can be pierced with a straw;
then remove immediately and skin. Boil vinegar, sugar, water
and spices together for five minutes or until well heated; put
a whole clove in each peach, scald fruit in syrup, place in jars,
pour over enough of the hot syrup without adding any of the
spice, and seal. MRS. D. C. BELL.
Piccalilli.. (Very good.) Slice one peck green tomatoes,
sprinkle with small cup of salt; stand over night. In the
morning drain; chop the tomatoes, one cabbage head, seven
onions, four green peppers; put into a kettle, and cover with
one gallon vinegar, one pint brown sugar, half teacup horsera-
dish, one tablespoon each of cinnamon, mace and celery seed.
Cook this mixture slowly for two or three hours, then as it
comes off the stove add one hundred or more small pickles
PICKLES 53
(or these can be o^nitted); add one quarter pound mustard
last, as it is apt to thicken it and cause it to burn if put in
at first. This quantity fills a two gallon jar.
MRS. W. D. MEAD, Jr.
Sliced Cucumber Pickles. Take medium sized cucumbers,
put them into a jar or pail. Put in enough boiling water to
cover them, add a small handful of salt and cover closely.
Repeat this three mornings; the fourth morning scald enough
cider vinegar to cover them, putting into it a piece of alum as
large as a walnut, teacup horseradish root cut fine; add
ground spices (tied in muslin bags) to suit taste. Slice cu-
cumbers half an inch thick, place them in glass jars and pour
the scalding vinegar over them. Seal tight and they will keep
good a year or more. MRS. MARY B. PROVOST.
Sliced Mixed Pickles. Twenty-four small cucumbers three
onions (small) ; slice and cover with six tablespoons of salt;
let stand four hours, then drain. Three fourths cups white
mustard seed, one half cup black mustard seed, one and one-
half teaspoons celery seed, one cup salad oil, one and one-half
quarts vinegar; mix all together and put into cans cold.
MRS. D. C. ELDREDGE.
. Soy. Take any amount of tomatoes wanted, chop them same
as for piccalilli, drain well, put in a kettle and add two tea-
cups sugar, one tablespoon cloves and cinnamon, and one of
black pepper; cover with vinegar, and cook slowly for three
or four hours; add onions if liked. If vinegar boils out add
more so that it will be covered; put in cans and seal.
MRS. MARY O. BROOKS.
Spanish Pickle. One dozen ripe cucumbers, one peck onions,
one ounce celery seed, one ounce turmeric two and one-half
pounds brown sugar, one and one-half pounds ground mustard
four heads cabbage, two gallons vinegar. Chop cucumbers
fine and let stand in brine twenty-four hours; chop cabbage
and onions and salt them over night, then put all three in a
kettle with vinegar enough to cover and let all scald together
good; then pour in a sack and let drain; put back in kettle on
stove and add the other ingredients, except mustard, and
enough fresh vinegar to cover all again; mix mustard to a
paste, and keep putting in till thick enough.
MRS. M. M. WIDENER.
54 THE YORK COOK BOOK.
Spanish Pickle. Two large heads cabbage, one peck green
tomatoes, two dozen onions, half dozen green peppers; salt well
and let stand over night, then drain. To one gallon vinegar
add three quarters of a pound ground mustard, five cups brown
sugar; let this boil, then put in chopped vegetables, heat
thoroughly, then add one ounce turmeric moistened, with a
little vinegar. MRS. G. W. SHIDLER.
Mustard Pickle. One quart each of small whole cucumbers,
large cucumbers sliced, green tomatoes sliced, and small
cnions, one large cauliflower divided into flowerets, half
dozen stalks celery cut in small pieces and four green peppers
cut fine. Make a brine of four quarts of water and one pint
of salt; pour it over the mixture of vegetables and let it soak
twenty-four hours. Heat just enough to scald it, and turn
into a colander to drain. Mix three quarters of a cup of corn
starch, four tablespoons ground mustard and one teaspoon
turmeric with enough cold vinegar to make a smooth paste,
then add one. cup sugar and sufficient vinegar to make two
quarts in all. Boil this mixture until it thickens and is
smooth, stirring all the time, then add the vegetables and cook
until well heated through. MRS. W. L. MORGAN.
Spiced Gooseberries. Leave the stem and blossom on ripe
gooseberries, wash clean, make a syrup of three pints brown
sugar to one of vinegar, skim if necessary, add berries and boil
down till thick, adding more sugar if needed. When almost
done spice with cinnamon and cloves; boil as thick as apple
butter. MRS. J. LOVE.
Spiced Peaches. One peck peaches, four pounds sugar, one
tablespoon each cloves and cinnamon, two quarts vinegar,
three nutmegs; pare the peaches and place in layers in a jar
with the spices; boil sugar and vinegar together and pour
over three days in succession, and on the fourth day boil all to-
gether twenty minutes. MISS HATTIE SOUTHWORTH.
Sweet Tomato Pickles. Wash and clean fruit, then prepare
a sweetened vinegar of the following: one and one-half cups
vinegar, two cups waterf two cups sugar and two small bags
of cloves and stick cinnamon. Put in the tomatoes and boil
until they can be pricked with a fork. Have ready another
preparation of the same quantity of vinegar, sugar and spices
PICKLES 55
(only a little stronger of vinegar), boiling hot. As fast as the
jars are filled pour on the scalding vinegar and seal. Apples
are very nice this way but they must first be steamed until
done, then put in the sweetened vinegar as before.
MRS. B. F. MARSHALL.
AA'atermelon Pickles. One quart cidar vinegar; scald three
times and pour over the pickles, then pour off; add one pint
each of water and sugar, one tablespoon cloves five cents'
worth cinnamon; boil all these together and pour over the
fruit; let this last preparation stay. These are excellent.
MRS. M. C. HICE.
Watermelon Sweet Pickles. Soak eight pounds of rind over
night in alum water; in the morning turn this water off, pour
over clear water to cover and let soak one hour. Syrup: one
quart vinegar, four pounds light brown sugar, one tablespoon
each of cloves, cinnamon and allspice; boil this eight morning®
and pour over the fruit, the ninth morning heat fruit and syrup
together and the pickles will be ready for use.
MRS. J. A. PARKS.
CATSUP.
CHILI SAUCE, ETC.
Cucumber Catsup. Take cucumbers before seeds are large.
One gallon grated cucumbers salted to taste and put in a sack
to drain over night. Measure the drippings, do not use them,
but take the same amount of vinegar and add to the grated
cucumber. Add also black pepper and more salt if needed.
MRS. D. E. SEDGWICK.
Plum. Catsup. Eight pounds plums, one. pound sugar, one
quart vinegar, and spices. Cook plums till tender, then rub
through a colander, add other ingredients and cook about one
half hour. MRS. T. J. HATFIELD.
Bordeaux Sauce. Two gallons cabbage chopped fine, one
gallon green tomatoes one of vinegar, one gill salt, one and
three-fourths pounds sugar, one half pound white mustard
56 THE YORiv COOK BOOK.
seed, one dozen onions (if preferred), one ounce each of celery
seed, black pepper, cloves, allspice and turmeric. Boil all
together twenty minutes and can.
MRS. E. A. WARNER.
Chili Sauce. Twelve large ripe tomatoes, four ripe or three
green peppers or one tablespoon ground black pepper, two
onions, two tablespoons salt, two tablespoons sugar, one table-
spoon cinnamon, three cups vinegar; peel tomatoes and onions,
chop (separately) very fine, add the peppers (chopped) with
the other ingredients, boil one and a half hours. Bottle and it
will keep a long time. Stone jars or jugs are better than glass
cans. One quart canned tomatoes may be used instead of the
ripe ones. MRS, P. P. VAN WIGKLE.
Chili Sauce. Take one can nice tomatoes, half teaspoon
cayenne pepper, one onion cut fine, half cup sugar. Boil un-
til thick, then add two cups vinegar, strain the. whole, set back
on the fire and add a tablespoon salt, teaspoon each ginger,
allspice, cloves rnd cinnamon; boil five minutes, remove and
put in bottles. MRS. .1. A. DIEFFENBACHER.
Chili Sauce. Tvventy-four ' large tomatoes, eight onions,
four green peppers, four tablespoons each of salt and ginger,
one of cloves, eight of sugar, four teaspoons cinnamon,- eight
cups vinegar. Boil until thick. MRS. LINNIE B. CLARKE.
Uncooked Chili Sauce. One half peck solid ripe tomatoes
chopped fine, one half cup salt, one cup sugar; chop fine two
cups celery, and two onions, two small red peppers, one cup
white mustard seed, one tablespoon black pepper, one table-
spoon cinnamon, one quart vinegar. Mix all together and put
in a jar and tie cloth over. MRS. R. H. DEVER.
Cold Chili Sauce. One peck ripe tomatoes chopped fine, one
half cup grate horseradish, one half cup salt, one cup nastur-
tium seed (chopped fine,) one cup mustard seed, one half cup
chopped onions, one cup brown sugar, one quart vinegar, two
red peppers (chopped fine), three stalks celery, one teaspoon
black pepper, one tablespoon ground cinnamon, one-half table-
spoon cloves. . Mix well and bottle without cooking. War-
ranteed to keep a year. MRS. T. J. BURTON.
Tomato Catsup. One-half bushel ripe tomatoes, four ounces
salt, three ounces ground b^ack pepper, one ounce cinnamon,
PIES 57
one-half ounce ground -cloves and one gallon vinegar. Stew
the tomatoes in their own liquor until soft and rub through
sieve; boil to consistency of apple butter (very thick), stir-
ring to prevent burning, then add the vinegar with which a
small teacup of sugar and spices have been mixed. Boil five
minutes, let cool and bottle. MRS. ORRIN BARNETT.
PIES.
Pie Crust. One and one-half cups flour, half cup butter,
or trifle less of lard; mix lard in flour with fork, add a little
ealt and bind all together with three tablespoons of water.
Do not handle much; roll from you. This is enough for a two
crust pie. MRS. D. C. BELL.
Apple Pie. Line a pie pan. .with nice rich crust; slice six
good cooking apples thin, put in tin with one cup sugar, table-
spoon butter, two tablespoons vinegar; put on upper crust past-
ing with sweet milk and bake slow. MRS F. E. FENDER.
Apple Custard Pie. Select two juicy apples of a mild flavor,
pare and scrape to a pulp; cream together one cup sugar and
a tablespoon butter, to which add salt spoon nutmeg, the
beaten yolks of two eggs, one cup milk and the scraped apples.
Line a plate with crust and bake until acne. Beat the whites
of the two eggs, add two tablespoons sugar and pile it lightly
on the pie. Brown it slightly in the oven. Drisd a])ple.3 are
equally good in this pie. MRS. OLIVE DURHAM.
• Apple T.i:t Pie. Line a pie tin with rich pie crust; fill with
good baking apples pared and cut in halves, place the halves
close together with the flat side down. Put a piec? of butter
the size of a walnut on each half apple, and cover with suffi-
cient sugar to sweeten. Sprinkle over a little ground cinnamon
and bake wiihout upper crust in a moderate oven.
MRS. WILLIAM KREMSER.
Beverly Pie. Pare and grate some sweet mellow apples; to
a pint of the grated pulp use a pint of milk, two eggs, two
tablespoons melted butter, the grated peel of one lemon and
5 8 THE YORK COOK BOOK.
lialf wine glass of cider; sweeten to taste; bake in a deep pan
with only one crust. MISS NELLIE CHAPMAN.
Chocolate Pie. One coffee cup sweet milk, three grated tea-
spoons chocolate, three fourths cup sugar, yolks of three eggs,
two tablespoons flour; flavor with vanilla. Heat milk and
chocolate, then add sugar and yolks beaten to a cream. Put
in a pie tin well lined with crust and bake. Beat whites for
frosted top and brown. MRS. KATE B. NORTHUP.
Chocolate Pie. Four tablespoons grated chocolate, one pint
water, yolks of two eggs, two tablespoons corn starch, six table-
spoons sugar. Boil until thick; add one teaspoon extract of
vanilla. Bake the crust, pour in chocolate, beat whites of eggs,
with one cup of sugar, spread over top and brown.
MRS. CLARA B. DAYTON.
Cocoaiiiit Pie. To the yolks of three eggs add two table-
spoons sugar and one of flour, beat thoroughly, add two cups
milk and half cup freshly grated cocoanut. Pour into two pie
tins lined with rich pie crust and bake in a moderate oven.
While baking beat the whites of the eggs to a stiff froth; add
three tablespoons sugar and half cup grated cocoanut. When
pies are done spread this on them and return to the oven to
brown. Serve cold. MRS. WARREN LANCASTER.
Boston Cream Pie. One pint milk, half cup sugar, two
tablespoons corn starch, yolks of two eggs, pinch of salt; flavor
with vanilla; boil quickly until thick; bake a brown crust;
when done pour in cream; beat the whites of eggs, sweeten
a little put on top of pie and place in oven to brown.
MRS. ALICE WASHBURN.
Cream Pie. Beat thoroughly together the whites of two
eggs, half cup sugar and tablespoon flour; then add a cup of
rich milk (some use part cream), grate a little nutmeg over
it and bake with one crust.
MRS MARGARET WASHBURN.
Cream Pie. Teacup and half of sugar, one large tablespoon
flour stirred in the sugar, nutmeg to flavor. Pour over this one
pint of cream, add the whites of three eggs and beat well.
Bake without an upper crust. MRS. F. E. FENDER.
PIES 59
.Cream Pie. For two pies take three and a half cups sweet
milk, four eggs; save the whites for top; one tablespoon corn
starch, six teaspoons sugar, butter the size of an egg. Flavo?
with lemon. MRS WILL DEAN.
Cream Pie. For the crust: — one egg one cup sugar with
lump of butter the size of an egg rubbed into it, one-half cup
milk in whicn dissolve half teaspoon soda, one and one-half
cups flour. Sift well through the flour one teaspoon baking
powder and a little salt; bake in three tins. Cream for filling:
one egg, half cup sugar, quarter of a cup flour; wet the flour
with a little milk, then stir it into one cup of boiling milk,
add the sugar and a small pinch of salt; stir till thick and
smooth. Filling for one pie. MISS NELLIE SOVEREIGN.
Custard Pie. (Material for one.) Take six eggs (save
whites of two for frosting), beat them well, add one and one
half pints sweet milk, five tablespoons sugar, flavor with van-
illa and bake in large pie tin with crust raised high around
the edges. Beat whites of the two eggs to a stiff froth; add
tablespoon sugar, spread over top of pie after it is baked and
then put in oven and brown.
MRS. AMANDA J. KENNEDY.
Lemon Pie. Five eggs for two pies; save whittes for frost-
ing; one cup sugar, one tablespoon corn starch in sugar, one
lemon, grated yellow and juice, one teaspoon butter, mix with
cold water and cook until thick. When cold put in crusts al-
ready baked. MRS. M. C. HICE.
Lemon Pie. One cup sugar, one of milk, three eggs, one
tablespoon melted butter, one tablespoon flour and the juice
and grated rind of one lemon. Reserve the whites of the eggs
and after the pie is baked spread them on the top, beaten
lightly with two tablespoons sugar and return to the oven to
brown slightly. MRS. C. E. HAGAR.
Lemon Pie. For three pies use three pints water, one and
a half cups sugar, lump of butter size of walnut, one lemon,
three heaping tablespoons flour, yolks of four eggs. Beat well
together and cook to a paste. Bake crust and pour the paste
in. For frosting beat the whites of the eggs with one cup
sugar until stiff. Spread over pies and set in the oven a min-
ute to brown. . MRS. ROBERT JAMES.
60 THE YORK COOK BOOK.
Lemon Pie. To the. grated rind and juice of one lemon add
one cup sugar and one cup cold water. In another dish put the
yolks of two eggs, two heaping tablespoons flour, butter the size
of a hulled walnut and enough water to make a smooth paste.
Mix both preparations and bake in one crust. When done, put
on top, a meringue of the beaten whites of two eggs and two
leaspoon sugar. Return to oven to brown slightly.
MRS. G. L. VAN FLEET.
Lemon Pie. One cup cugar, two tablespoons corn starch,
one cup boiling water, one lemon, one egg, butter size of an
egg; beat corn starch, butter, grated rind and juice of lemon
into a smooth paste, pour over boiling water and cook until
clear. Set it where it will become cold. When cold add the
yolk of the egg and bake in one crust, using the white of the
egg with sugar for icing. MRS. JAMES BARR.
Lemon Pie. One cup sugar, two tablespoons flour thor-
oughly mixed wilh sugar, yolks three eggs, white of one, juice
of two lemons, one and one-fourth cups water; cook in double
boiler, stir constantly until thick. Put in rich paste and lake
in quick oven. Beat two remaining whites to stiff froth, add
two tablespoons pulverized sugar, spread on pie and brown.
MRS CLYDE WATERMAN.
Lemon Cream Pie. One cup sugar, one tablespoon butter,
3'olk of two eggs, juice and grated rind of one lemon, cne cup
boiling water, one tablespoon corn starch dissolved in cold wat-
er stir corn starch into the hot water; add the butter and
sugar well beaten together; when cool add lemon and beaten
egg s. Bake without top crust; beat the whi es to a stiff frotb,
sweeten to taste and cover top of pie when done; return to
oven and brown a little MRS. LAURA M. KNAPP.
Two Crust Lomcn Pie. Two small slices bread, one and one-
half cups boiling water and one cup sugar. Let these ingre-
dients come to a boil, then mash finely and add one egg, the
juice and grated rind of one lemon and two tablespoons corn
starch dissolved in a little water. If the mixture i? too
thick, add a little water. MRS. B. F. MARSHALL.
Mince Meat. Three bowls finely chopped meat, five of ap-
ples, one of vinegar, one of sweet cidar, one of chopped suet
or butter, two of raisins, five of sugar (or four and one bowl
PIES 61
molasses,) two tablespoons each of cinnamon, nutmeg and
cloves, one tablespoon each salt and pepper, three lemons
f grate in the outside and squeeze in juice.) Add all but the
spices and cook till done, putting in spices just before taking
from fire. Scald the suet after it is chopped. If not thin
enough use vinegar and water. This makes three gallons.
MRS IDALETTE WOODS.
Mince Meat. Chop fine two pounds lean beef after it has
been cooked, one pound suet, five pounds apples, one pound
raisins whole, two pounds raisins (seedless) or currents, half
pound citron chopped fine, tw^o and cn:-half pounds brown
sugar, two tablespoons each of cinnamon and cloves (ground),
one tablespoon allspice (ground), one tablespoon salt, one
nutmeg, one quart sweet cidar, or nice vinsgar can b3 used;
mix and cook until apple is done. Add anything else in the
line of fruit, jam or jelly. MRS. LAURA M. KNAPP.
Mince Meat. One cup meat, one cup cider, one half cup
meat drippings, one half cup chopped raisins, one half cup
whole raisins seeded, two cups sour apples (chopped), one half
cup molasses, one teaspoon each of salt, cinnamon, allspice,
nutmeg, and cloves (ground).
MRS AMADA .J. KENNEDY.
Mince Meat Withciit Meat. One pound suet, two pounds
apples, one pound raisins, one pound currants and half pound
citron chopped fine, one pound brown sugar, two grated nut-
megs, two tablespoons vinegar, one fourth pint molasses, one
wine glass boiled sv,eet cider; mix all together and it is ready
for use. MRS. I. N. BAGNELL.
Mock Mince Pies. One cup each of bread crumbs (or rpUed
crackers,) vinegar, water, raisins, sugar and molasses, half cup
butter, one teaspoon each of cloves, nutmeg and cinnamon.
This quantity is sufficient for three pies. They are quite as
good as those made in the usual way. MRS. A. E. OVIATT.
Orange Pie. The yolks of three eggs beaten until quite
light, five tablespoons white sugar, the juice of two and the
grated rind one orange, a little salt and one cup cream or milk.
Mix all well together, then aid the whites beaten to a stiff froth
and stir lightly. If the milk is used instead of cream put in
a small piece of butter. Bake with an under crust.
MRS. T. L. DAVIES.
62 THE YORK COOK BOOK.
Oi'ange Pie. Three eggs, one cup each of sugar and sweet
cream, two tablespoons flour or one level tablespoon cornstarch,
two oranges, two tablespoons melted butter. Leave out two
whites of the eggs, beat them, add a little sugar, and when the
pie is done spread over it and set in the oven to brown.
MRS. IRA A. SMITH.
Vie Plant Pie. One cup pie plant (cooked), one cup sugar,
yolks of two eggs stirred together, teaspoon butter, tablespoon
flour. Bake, with under crust and frosted top.
MISS MAUDE PRATT.
Peach Pie. Rich pastry; fill with ripe juicy psaches peeled
and cut in quarters, sprinkle well with sugar, cover with a thin
crust; bake one half hour. Serve cold.
MRS ROBERT JAMES.
Pumpkin Pie. One. can of Oneida pumpkin, four eggs, two
cups sugar, one teaspoon each ginger and cinnamon, half cup
molasses, one pint milk, two tablespoons melted butter and salt
tc taste. Bake crust a little first. MRS ROBT. McGINNIS.
Pumpkin Pie. Prepare the. pumpkin and take for one pie
one egg, half pint rich milk, a little salt, half cup sugar and
three tablespoons pumpkin; stir well together and season with
nutmeg, cinnamon or cloves. Bake in under crust.
MRS FRED JAMES.
Kaisin Pie. One cup raisins chopped fine, one large lemon
chopped fine, two cups sugar, two cups water, two tablespoons,
flour and four eggs well mixed. This will make two pies.
MRS M. BURNS.
Raisin Pie. One lemon, juice and rind, one cup water, one
cup sugar, one cup rolle..! crackers, one cup saeded raisins.
MRS. J. A. BRUNER.
Khubarb Pie. Line a pie tin with rich pie dough; put halt
cup sugar and tablespoon flour on this crust then flll the pan
with finely cut rhubarb; on this put half cup sugar and tea-
spoon flour, cover with crust. Bake in slow oven about forty
minutes. MRS JAY SERVISS.
PIES 63
Transparent Pie. Three, eggs, save whites for top, one cup
sugar half cup butter, two heaping tablespoons jelly; beat
well and bake like a custard pie. MRS. WILL DEAX.
Transparent Pie. Two cups sugar, one cup butter, yolks of
ten eggs, a small quantity of nutmeg; beat well together and
bake without upper crust. MRS. A. C. SNYDER.
Banbury Tarts. Pie crust rolled very thin and cut in about
two inch squares. Filling: one cup seeded raisins chopped fine,
juice of half a lemon, half cup sugar; mix together, put a tea-
spoonful on each square and pinch the two opposite corners to-
gether. Bake in hot oven. MRS L. F. ANDREWS.
SHORT CAKES, ETC.
Baked Apple Dumplings. Pare, quarter and core the apples,
make a rich, stiff biscuit dough, roll and cut in strips; take
four pieces of apple for each dumpling and wrap two or three
strips of dough around them, pinching the ends together.
Put a quart of water in a pudding or baking dish, one cup sugar
and a small piece butter; let it boil on top of the stove, then
place the dumplings in and bake till crust and apples are done.
Serve with cream and sugar. MRS. SHIPMAN.
Peach Rolls. . . Stew dried peaches or any kind of dried fruit
and sw^eeten to taste. Make a good baking powder crust, roll
thin and spread on fruit, well mashed. Roll crust up and place
in a pan four or five inches deep. To two or three rolls add
one cup sugar and one half cup butter. Pour in hot water
enough to cover them and bake one half hour. This makes it
own sauce. MRS. I. X. BAGXELL.
Orange Short Cake. Two tablespoons butter, three of sugar,
two eggs, two thirds cup milk, two cups flour, and two tea-
spoons baking powder, l^ake in two round tins. Slice six or
eight oranges, sprinkle thickly with sugar and place between
the layers. Same recipe can be used for strawberries,
MRS. J. H. COWELL.
64 THE YORK COoK BOOK.
Peach Short Cake. Half cup milk, two tablespoons sugar,
cne tablespoon butter, one full cup flour, two teaspoons baking
powder, yolk of one egg. Mix butter, sugar and yolk of egg,
add milk and stir in flour with baking powder. Cut the cake
through and placs fruit between, if desired, or. place fruit on
cake, bottom side up, and have meringue on top, (whites of
two eggs will make a meringue). Any kind of fresh berries
may be used, or preserved fruits in the winter time. Use pre-
served fruit without juice as you would the fresh. Pinapphs
can be chopped. MRS. A. L SNOW.
Strawberry Short Cake. One pint gooi sweet cream one
quart flour, two heaping teaspoons baking powder. Sift flour
and baking powder together, mix soft, roll thin to fit a pie tin.
Lay one layer on top of another, with plenty of butter between.
Rake in quick oven, separate the layers, sweeten berries to
taste, crush well and spread between layers and on top. Serve
with cream. MRS. LYDIA CLARK.
Strawberry Short Cake. One and one-half cups flour, a
piece of butter size of walnut or more, a tablespoon granu-
lated sugar, two teaspoons baking powder and milk to mix.
MRS. B. P. LANG.
PUDDINGS.
Apple riiddiiijj;. Pare and elice five good sized tart apples
m a pudding dish; make a pastry of one half cup cream or
melted butter one leaspocnful, one cup sweet milk, one and
cne-half teaspoons baking powder; add flour until it will drop
from the spoon, not to stiff; drop over the apples, sprinkle with
sugar and baKe until apples are cooked. To be eaten with
cream and sugar. M.^S. L. M. STREET.
Baked Intlian Puddin.n'. One quart sweet milk, one ounce
butter, three well beaten eggs, one cup Indian meal; sweeten
to taste; scali the milk and stir in the meal while boiling, let
stand until cool, then stir in the other ingredients. Bake orb
and one-half hours. MRS. MARY CHESSMAN.
Ba.kecl Indian Piuldiiiii,'. One quart milk; when scalding hot
stir in nine, tablespoons corn meal, let come to a bcil, ta\e it
PUDDINGS 65
from stove and add one half teacup molasses, piece of buiter
size of an egg, one pint cold milk, teaspoon cinnamon, a little
salt. Bake one day in a moderate oven.
MRS. W. A. CARPENTER.
Brown Betty. Peel and slice apples; butter an earthen dish,
put in a layer bread crumbs, then a layer apples and sprinkle
with brown sugar; continue in this way until the dish is filled,
using bread crumbs for the top layer; before putting in the
oven add some butter. Either a hard or soft sauce eaten with,
it is nice. MRS. BELLE HUNTER.
Brown I'luldin^'. Mix onehalf cup molasses, one fourth cup
butter, one egg, three quarters cup sweet milk, half teaspoon
soda, one teaspoon baking powder, one. and one-half cups gra-
ham flour, one cup raisins, spice to suit taste. Steam in a dish
from one to two hours. Serve with sauce.
MRS. 1. N. BAGNELL.
Bread Pudding. (Superior.) One and one-half cups white
eugar, two of fine bread crumbs, five, eggs, two tablespoons
butter, two of rosewater or lemon flavoring (Eddy's Triple
Extract), one quart rich milk and a cup of jelly or jam. Stir
butter and sugar to a cream, beat the yolks very light, mix
with butter and sugar; the bread crumbs with half teaspoon
baking powder soaked in milk, come next. Beat all together
until very light and bake in a buttered pudding dish until the
.custard is set; spread with the jam, cover this with a meringue
made of the whipped whites and a half cup sugar. Beat until
the meringue begins to color. Serve with warm sauce.
MRS. AMERICA DOAK.
Cabinet Puddino'. Butter well the inside of a puddiug mold,
have ready a cup of chopped citron, raisins and currants.
Sprinkle some of this fruit on the bottom of the mold, then
slices of stale sponge cake; shake over this some spices, cinna-
mon, cloves and nutmeg, then fruit again, and cake, until the
mold is nearly full. Make a custard of a quart of milk, four
eggs, pinch of salt, two teaspoons melted butter; pour this over
the cake without cooking it; let it stand and soak one hour,
then steam one hour and a halif. Serve with sauce or a cus-
tard. MRS J. S. BROWN.
<66 THE YORK COOK BOOK.
Chocolate Pudding. One quar t milk, two cups bread
crumbs, one cup sugar, three tablespoons grated chocolate,
j-olks of five eggs, whites of two. Soak the bread crumbs in
milk for an hour before adding the rest, then bake until stiff.
Make a meringue of the whites of three eggs and five table-
spoons sugar and brown delicately in the oven.
MRS. IDA NILES.
Chinese Fun. One teacup molasses, one of sour milk, three
of flour, one of raisins, one teaspoon soda, half teaspoon each
cloves and cinnamon; put in a buttered l)ag large enough to
permit rising and tie up tightly. Steam three hours steadily
without disturbing. Make a sauce with one pint water, one
cup sugar, piece of butter size of walnut; bring to a boil and
thicken with an even tablespoon flour. Flavor with lemon or
cinnamon extract. (Eddy's Triple Extract).
MRS. GEO. REED.
Cherry Pudding. One cup sour cream, one of sweet milk,
one egg, one teaspoon soda, one cup fruit and flour enough for
thick batter, adding fruit last. Bake in a buttered baking dish
and serve with sugar and cream. MRS. T. L. DAVIES.
Cocoanut Pudding. One pint rich milk, two tablespoons
corn starch, whites of four eggs, half cup sugar, a little salt;
put the milk over the fire; when boiled add the corn starch
wet with cold milk, then add sugar, lastly the eggs and one
cup cocoanut. MRS. MINNIE DEVINE.
Custard Pudding. An excellent way to use up the yolks of
eggs left from making Angel's Food is by adding to thsm one
quart of milk, three fourths cup sugar; stir well, flavor with
nutmeg and bake. MRS. E. J. WIGHTM\N.
Fruit Pudding. One cup tapioca washed wtU an 3 put to
soak over night in four cups water; steam one hour; one glass
of some bright colored jelly, plum bitter or jam, l^alf cup
sugar, half teaspoon salt stirred well into the hot tapioca; turn
into cups after they have been dipped in cold water and set
away to harden, serve with cream and sugar.
MR?. SADIE CHILCOTE.
PUDDINGS 6 7
Ginger Pudding. One cup molasses, ha'f cup each sugar
and butter, teaspoon ginger, teacup hot water, two cups flour,
cup currants. Bake slowly. Seive with a sauce made of one
cup sugar, one tablespoon of flour, one cup hot water, ore
tablespoon butter, flavor to taste with Edly's Triple Extracts,
Stir sugar and flour together, then add hot water.
MRS. MINNIE DEVINE.
Goosbcry Pudding. Fill buttered pudding dish two-thirds
full of buttered sliges of brjad, with a layer oi: gooseberries
between; beat together four egTs and one cup sugar, add one
and one-half pints sweet milk, a littls nulmeg, pour ovei- the
bread and bike in a quick ovan forty minutes.
MRS. LISSIE ROBERTS NEWMAN.
Graham Pudding. One and one-half cups graham flour,
half cup brown sugar, fourth cup butter, half cup sweet milk»
one egg, one teaspoon soda, one tup stoned raisins or same
amount of dried cherries or peiches. Steam two hours and
serve with hot sauce. MRS. HELEN DIBBLE.
Grandma's Pudding. One cup each gcoi molasses, sweet
milk and raisins, three cups flour, half cup butter, teaspoon
each soda and cinnamon, half teaspoon clove?. Mix to a stiff
batter well beaten; steam two hours. Serve with lemon sauce.
MRS. L. S. FERGUSON.
Ice Cream Pudding. Three heaping tablespoons corn starch
a small pinch of salt and one tablespoon sugar; stir until
smooth with as little cold water as possible then add one
and one-half pints boiling watar and stir until it is thoroughly
cooked, then stir in the well beaten whites Ol three eggs and
pour into cups or molds to cool. The dr ssing: To one cup
of sweet milk (boiling hot) add one cup sugar, half cup b itter^
yolks of three eggs and one tablespoon Eddy's Triple Extract
of vanilla; stir over the fire for a minute only. When white
part is cold remove from the molds and pour the dressing over.
Eat cold. MRS. IDA NILES.
Lemon Pudding. One pint sweet cream, sic eggs beaten
very light; mix with the cream one large cup sugar and grated
rind of two lemons; line a dish with p:ste, pour the mixture
in and bake. MRS. W. L. DAVIS.
68 THE YORK COOK BOOK.
Lemon Pudding. Two cups bread* crumbs, one quart milk,
one. cup sugar, one. lemon, one tablespoo i butter, yolks of two
eggs; bake. Beat whites for top and brown in oven. Ssrve
with sauce. MRS. MINNIE DEVINE.
Orange Pudding. Peel three large oranges cut in thin slices,
removing the seeds; put in a pudding dish and sprinkle over
one teacup sugar; beat the yolks of two eggs with one table-
spoon corn starch and two of sugar. Add a quarler teaspoon
salt and stir it into a pint boiling milk. As soon as it thickers
remove from the fire and when cool spread over the. oranges;
beat the whites of the eggs to a stiff froth with two heaping
tablespoons powdered sugar; put over the. pudding and brown
slightly in a hot oven. Serve cold. MRS. MINNIE DEVINE.
Orange Pudding. Peel and cut five sweet orang s into thin
slices, taking out all seeds; put over them a coffee cup of fine
white sugar. Let a pint of milk get b:;iling hot by setting in
hot water; add the yolks of three eggs well beaten, one table-
spoon corn starch made, smooth in a little cold milk; stir all
the time, and as soon as it thickens pour it over the fruit.
Beat the whites to a stiff froth, aid a tablespoon of sugar and
spread it over the top for frosting. Set in oven a minute.
Serve when cold. MRS C. S. EDWARDS.
Plum Pudding. One pound each stoned raisins and currants,
one half pound citron peel, one pound beef suet, one half
pound each flour, bread crumbs and brown sugar, one nutmeg,
one teaspoon salt, five eggs, rind (grated) and juice of one
lemon, one wineglass grape ju"ce. Mix these well together
with the hands. If it seems too ttiff add a very little milk.
It should be so that it will make a ball without falling to
pieces. Boil five to seven hours — the longer the richer.
Place in bows within one half inch of top. Tie a cloth tightly
over. Are just as good steamed. After being boiel these
puddings will keep good several wesks. Boil again for one
or two hours when wanted. Be careful to select best fruit.
MRS. J. F. FERGUSON.
Baked Plum Pudding. Eight crackers rolled fine, four eggs
w'ell beaten, a quart of milk, three fourths cup sugar, two
tablespoons butter, little salt, one fourth nutmeg, half teaspoon
PUDDINGS 69
cinnamon, a pound raisins, seeded; mix all but eggs, then add
them beaten very light. Bake an hour and a hilf.
MRS BELLl^ HUXTER.
Christmas Plum Pudding. One cup finely chorpad beef
suet, two cups fine bread crumbs, one heaping cup sagar, one
cup seeded raisins, one cup well washed currants, one cup
chopped blanched almonds, half cup citron sliced thin, a tea-
spoon salt, one of cloves, two of cinnamon half a grated nut-
meg and four well beaten eggs. Dissolve a level teaspoon soc'a
in a tablespoon warm water, flour the. fruit thoroughly from
a pint of flour, then mix the remainder as follows: in a large
bowl put the well beaten eggs, sugar, spices and salt in one
cup of milk; stir in the fruit, chopped nuts, bread crumbs and
suet, one after the other until all are used, putting in the dis-
solved soda last, and adding enough flour to make the fruit
stick together, which will take all the pint. Put in pudding
bag and place in a kettle of boiling water, placing saucer in
bottom of kettle, and boil four hours. Serve with hot sauce.
MRS. JAMES BARR.
English Plum Pudding". One pound of chopped suet (very
fine), two pounds seeded raisins, two pounds currants, one
quarter of a pound of citron, one pound light brown sugar,
three well beaten eggs, half pint milk, one nutmeg, a little salt,
flour sufficient to make very stiff, three teaspoons Eddy's
Triple Extract of vanilla; put into a coffee can and boil in
a kettle of water four or five hours, keep boiling constantly.
Butter the can before putting in the pudding and then it turns
out nicely. This padding will keep for three or four weeks
and can be slice and steam to serve. Serve with sauce.
MRS. S. E. MANSFIELD.
Prune Pudding. Whites of eleven eggs, one cup sugar, one
cup stewed prunes chopped fine; beat eggs to a stiff froth in a
large bowl, add sugar lightly, then prunes. Bake in a large
pan and eat warm with whipped cream.
MRS. CLARA M. SEDGWICK.
Prune Pudding. One half pound prunes; boil soft remove
pits, chop fine and stir in sugar, a scant cup, the whites of six
eggs beaten stiff and bake brown. MRS. R. JAMES.
70 THE YORK COOK BOOK.
Pudcliiig, One can syrup, one cup sweet milk, half cup but-
ter, one cup raisins, one teaspoon each cloves, cinnamon and
soda; add sufficient flour and steam for two hours.
MRS. B. KING.
Apple Piift's. One pint of milk, or part milk and water, two
beaten eggs; make a batter rather thicker than griddle cakes;
two teaspoons baking powder, salt; pare core and chop apples
line. Half fill buttered cups with chopped apple, pour in the
batter till two-thirds full." Set in steamer and steam about an
hour. fcJerve hot with cream and sugar flavored, or liquid
sauce. MISS BIRDIE WHITCOMB.
The Queen of Puddings. One pint bread crumbs one quart
milk, one cup sugar, four eggs (yolks well beaten), grated
rind of one lemon, piece of butter the size of an egg; bake un-
til well done. Now beat the whites of the four eggs to a stiff
froth, add one cup powdered sugar in which has previously
been stirred the juice of the lemon. Spread over the pudding
a layer of jelly, then spread the whites of eggs. Place in the
oven to slightly brown. MRS. ORION SHEPARDSON.
Rice Apple Pudding. Two thirds cup rice, six apples; cook
rice separately and season with cinnamon, sugar and butter;
also cook apples same. Put a layer of rice then apples, then
rice, apples and bake one hour. Eat with pudding sauce.
MRS. ALICE PRATT.
Raisin Puflfs. One half pint raisins, one pint flour, two tea-
spoons baking powder, one teaspoon salt, two eggs; add
enough sweet milk to make a batter a little thicker than for
cakes; grease six or seven teacups, fill half full, steam one
hour. Eat with pudding sauce. MRS. W. H. HARRISON.
Snow Pudding. One half box gelatine soaked in cold water,
then pour one pint of boiling water over it and add two cups
sugar; when cool flavor to taste with Eddy's Triple Extracts.
Beat whites of three eggs stiff and put with the gelatine, then
beat until quite stiff, ten or fifteen minutes. Custard for
sauce; boil one pint of milk and put into it one teaspoon corn
starch dissolved in a little cold water or milk, yolks of three
eggs, beaten light, one half cup sugar; cook till thick.
MRS. BELLE WARNER PRICE.
PUDDINGS 71
Steamed Piiddiiijj;. One cup sugar, one of sweet milk, two
cups flour, three tablespoons butter, one egg, two teaspoons
cream tartar, one of soda, large cup raisins chopped, half in the
pudding, half in the sauce, steam two hours. To make the
sauce take proper quantities of butter and sugar, beat together,
add half spoon flour, pour boiling water on till thin enough;
add the raisins. MRS. R. T. CROSS.
Steamed Pudding. One large tablespoon each butter and
sugar, one egg, half teaspoon salt, one cup sweet milk; three
teaspoons baking powder; add flour until dough will drop off
the spoon. Pour over one quart fruit, either raw or cooked,
sweetened to taste, and steam for about one half hour. Serve
hot with sauce. MRS. JULIA GREENE BELL.
Steamed Suet Pudding. Two cups sour milk, four cups
flour, one cup suet chopped fine, one cup molasses, one tea-
spoon each, soda and salt, one pound each raisins and currants,
half pound citron, one teaspoon cloves, two teaspoons cinna-
mon, one nutmeg. Steam four or five hours.
MRS. B. C. MERADITH.
Steamed Suet Pudding. One cup suet chopped fine, one cup
raisins, one half cup currants, one and one-half cups C sugar
cne and one-half cups sour milk, one teaspoon soda dissolved
In the milk, cinnamon and allspice to suit taste; (add flour to
make as stiff as cake batter). Steam two hours.
MRS. W. CRABB.
Suet Pudding. One egg well beaten, one cup sour milk into
which has been dissolved a level teaspoon soda, one cup suet
chopped very fine, one cup raisins seeded, one cup molasses,
one teaspoon each salt, cinnamon, clove and nutmeg, four cui)s
flour. Put in a pail with tight cover, set in a kettle of boiling
water, steam three hours. Do not let stop boiling until done.
MRS. J. S. KXOTT.
Suet Pudding. One cup suet, three cups flour, one cup
sugar, one cup currants, two teaspoons each of baking powder
and salt, sweet milk to make a stiff batter. Steam three hours.
MRS. A. BLODGETT.
Suet Pudding. One cup boiling water, one cup suet and one
half cup butter (mixed), one and one-half cups chopped rals-
72 THE YORK COOK BOOK.
ins, one and one-half cups currants and spices, one teaspoon
soda and two of cream tarter, half cup sugar, half cup New
Orleans molasses and three cups flour. Steam three hours.
MISS BERTHA ALLEN.
Suet Pudding. One cup each of suet (chopped flne), sweet
milk, sugar raisins or currants, three or four cups flour to
make quite stiff, two teaspoons baking powder, spice to taste.
Steam three or four hours. MRS. MARY TILDEN.
Suet Pudding. One cup molasses, one cup sweet milk, one
cup dried currants, one cup raisins, three fourths cup beef suet
chopped fine, three cups flour, one teaspoon each of salt, soda,
cloves and cinnamon. Boil three hours. MRS. IDELL.
Suet Pudding. Three cups flour, one cup molasses, one cup
suet finely chopped, half pound seeded raisins, three fourths
cup sweet milk, half teaspoon soda, little salt, cloves, cinnamon
and allspice to suit taste. Put in pudding dish and steam three
hours. Serve with sauce.
MRS. ALICE B. KIRKPATRICK.
Tapioca Pudding. Wash one cup tapioca, soak it for five
or six hours then simmer it in a stew pan until it becomes
quite clear; add one half cup sugar and one glass currant jelly.
Serve cold with cream. MRS. A. ELLS.
Tapioca Pudding. Two thirds cup tapioca, one quart new
milk, four eggs, one and one-fourth cups sugar, lemon extract
to taste, piece of butter size of walnut, little salt. Pour boiling
water over the tapioca; let soak two or three hours before
making the pudding. Bake. MRS. LIZZIE COOMBS.
AVhite Pudding. Three cups milk, whites of six eggs
whipped stiff, one cup powdered sugar, one tablespoon melted
butter, one tablespoon rosewater, (Eddy's Triple Extracts),
two heaping cups pr-epared flour; whip the sugar into the stif-
fened whites, add butter and rosewater, then the flour stirred
in very lightly; bake in buttered mold in a rather quick oven.
To be eaten with sauce. MRS. MARY WENDELL.
PUDDING SAUCES
PUDDING SAUCES.
Pudding Sauce. One half cup butter, one and one-half cups
sugar, one egg, juice of one lemon, all beaten together. Be-
fore serving pour on one half pint boiling water.
MRS. I. A. BRUNER.
Cream Sauce. Heat a pint sweet cream, slowly, in a vessel
set in a sauce pan of boiling water, stirring often. When
scalding hot remove from the fire and put in four heaping
tablespoons sugar, and teaspoon nutmeg; stir three or four
minutes, and add the whites of two eggs, beaten stiff, or one
whole egg, well beaten, may be used instead. Mix thoroughly
add one teaspoon Eddy's Triple Extract of lemon or vanilla.
Keep hot until ready to serve. This is an excellent sauce for
almost any pudding. MRS. JAMES BARR.
Hard Sauce. Two teacups confectionery sugar, half cup of
butter mixed to a cream, the beaten whites of two eggs, table-
spoon Eddy's Triple Extract of vanilla; beat well and set on ice
to cool. Excellent with any kind of pudding.
MRS. F. E. FENDER.
EA-ery Day Sauce. To one pint of boiling water add one tea-
cup granulated sugar, one tablespoon butter, a pinch salt, one
tablespoon corn starch dissolved in cold water; flavor with
Eddy's Triple Extract of vanilla or nutmeg; boil half an hour
and if good and well cooked it will be very clear. If liked a
tablespoon of any kind of jelly may be added.
MRS. JESSE LOVE.
Sauce for Suet Pudding. One cup boiling water, one and
one-half cups sugar, lump of butter, and one tablespoon corn
starch. MRS, BERTHA COX.
Strawberry Pudding Sauce. Half cup butter, one and one-
half cups sugar one pint mashed strawberries; tream the but-
ter and sugar, then stir in the berries.
MISS HATTIE SOUTHWORTH.
74 * THE YORK COOK BOOK.
CAKES.
Angel's Food. Use the whites of eleven eggs, one and one-
half cups granulated sugar, one cup sifted flour, one teaspoon
Eddy's Triple Extract of lemon or vanilla, one teaspoon cream
tartar; sift the sugar three times and put in a bowl, then sift
the flour four times and measure an even cup loosely in a
medium sized cup; add to this one heaping teaspoon cream of
tartar and sift four times, leaving this in the sieve. Beat
whites of elevtn eggs in a large platter, to a stiff froth, add
sugar, gently sprinkle over the egg, then the flour and lastly
the flavoring, stirring constantly until well mixed, and imme-
diately pour into an ungreased pan. A round pan with a hole
in the center, straight sides and loose bottom is much pre-
ferred. Bake in a moderate oven until done, testing with a
straw, (one has to learn this by experience, as the baking is
the most important part of the whole work and no rule will
apply to all ovens.) Bake well on bottom but don't burn.
When done remove from oven and turn pan bottom side up,
resting on something to let steam escape. Do not get dis-
couraged if your cake falls when turned over; you have either
not baked it enough or your flour is poor or your pan not
straight en the sides. It will not hurt cako to turn it arouijid
in the oven if it should brown too much on one side.
MRS. E. J. WIGHTMAN.
Almciid Cream Cake. Two cups sugar, one cup milk,
whites of six eggs, two thirds cup butter, one half cup corn
starch, two and one-half cups of flour, two teaspoons baking
powder; bake in jelly pans. For cream, take one half pint
sweet cream, yolk of three, eggs, tablespoon pulverized sugar,
teaspoon corn starch, dissolved starch smoothly with a little
milk, beat yolks and sugar together with this, boil the cream
and stir these ingredients in as for any cream cake filling, only
a little thicker; blanch and chop fine one half pound almonds
and stir in cream. Put together like jelly cake while filling
is soft, then ice the top and sides. Stick a half pound of split
almonds into the icing. MRS. R. V. HUNTER.
Almond Nut Cake. Two cups pulverized sugar, one fourth
cup butter, one cup sweet milk, three cups flour, three tea-
CAKES 75
spoons baking powder, whites four eggs. For cream: whip
one cup cream to a stiff froth, stir in this one half cup pul-
verized sugar a few drops Eddy's Triple Extract of vanilla,
one pound almonds blanched and chopped; spread thickly be-
tween cake; frost top and bottom.
MRS. J. F. HOUSEMAN, Aurora, Neb.
Angel Layer Cake. Make angel cake, baking in layers
and put together with the following: two cups four X sugar
(best grade of pulverized), two tablespoons Knox's gelatine
dissolved in eight tablespoons hot water; add sugar and stir
one half hour. Butter slightly the pans the cakes ^vere baked
in, and mold the above in the same by setting on ice. When
thoroughly cold put between layers, using one for top. Pink
gelatine makes a very pretty cake. MRS. F. B. DAGGY.
Blackberry Cake. One and one-half cups sugar, half cup
butter, three eggs, half cup sour cream or milk, one teaspoon
soda, one glass of blackberry jam, one teaspoon cinnamon and
cloves, two and one-half cups flour. Bake in three layers and
use white frosting betw'een layers. This cake is a substitute
for fruit cake, and the longer it is kept the better. It is good
also eaten warm. MRS. E. W. SMITH.
Bro^^^l Stone Front. One and one-half cups sugar, half cup
butter, half cup sour milk, yolks of three eggs and one w^hite,
half cup grated chocolate (fill cup with hot water to dissolve
chocolate), three cups flour, and one teaspoon soda dissolved
in warm w^ater. Flavor with Eddy's Triple Extract of vanilla,
if desired. Bake in three layers and put together with boiled
frosting. This is also very nice baked in a dripping pan, then
covered with a thick icing. MRS. IDALETTE WOODS.
Brownie Cake. First part: one cup dark brown sugar half
cup sweet milk, one cup grated Baker's chocolate, put on the
stove and stir until thoroughly dissolved, but do not let it
boil. Second part: one cup dark brown sugar, half cup sweet
milk, scant half cup butter, two cups (even full) flour with
one scant teaspoon soda mixed in the flour, yolks of three
eggs well beaten, teaspoon Eddy's Triple Extract of vanilla.
Mix these two parts together and bake in three layers. Put
together with boiled frosting or whipped cream.
MRS. LAURA KNAPP.
76 THE YORK COOK BOOK.
Brown Stone Cake. One half cup butter, one and one-half
cups sugar, three eggs beaten separately, one cup sweet milk,
half teaspoon Eddy's Triple, Extract of vanilla, three tea-
spoons baking powder, two cups flour, one fourth cake of Ba-
ker's chocolate melted and stirred into the batter. Bake in
three large layers and put together with boiled icing.
MRS. I. N. BAGNELL.
Brown Stone Front. Ingredients for cake: grated choco-
late eight tablespoons, granulated sugar live tablespoons,
milk one cup, butter one half cup, brown sugar one and one
half cups, flour two cups, eggs three, baking powder two tea-
spoons, Eddy's Triple Extrat of vanilla one tablespoon. Make
a custard of the chocolate, granulated sugar, and one half cup
of the milk; cook until it thickens a little, then let it cool.
Beat together the butter, brown sugar and eggs, dropping them
in one at a time; beat thoroughly; add half cup flour contain-
ing the baking powder; add the custard, stir again then add
all to the remainder of the milk and flour; stir well, flavor, and
bake in three layers. Filling: pulverized sugar two cups, milk
two thirds cup, butter size of an egg. Boil together ten min-
utes and beat until cool enough to spread; or put together and
ice with boiled icing. MRS. ETTA HARRISON.
Cocoannt Cake. Six eggs (whites only), two cups powder-
ed sugar, three fourths cups butter, one cup sweet milk, three
cups flour, two teaspoons baking powder, one teaspoon Eddy's
Triple Extract of lemon. Bake as a loaf cake and next day
cut off the upper and lower crusts and trim off all the brown
from sides. Slice it in four layers, make an icing, put in a!
generous amount of cocoanut and spread between the layers.
Spread to]) and sides with plenty of icing. When cake is cut
it will be perfectly white all through and very handsome.
MRS. D. I. HUNTER.
Cocoanut Cream Cake. One cup butter,two cups sugar,
three and one-half cups flour, whites of six eggs, one teaspoon
baking powder, one cup milk. Cream for filling: half cup
sugar, half cup flour, whites of two eggs, beat the eggs, stir
in sugar and flour, half pint boiling milk and one cup cocoa-
nut. Make frosting for outside, sprinkle thick with cocoanut
before dry. MRS. EFFIE H. SPOONER.
CAKES 7T
Cream Sponge Cake. Four eggs, one cup sugar, one and
^ne half cups Hour, two teaspoons baking powder, four table-
i*poons cold water; bake in two jelly tins. For filling, boll
one teacup milk, one tablespoon corn starch mixed with cold
water, two thirds cup sugar, one egg and butter size of wal-
nut, flavor to taste with Eddy's Triple Extract.
MRS. M. B. TAYLOR.
Cream Cake. One and one-half cups white sugar, one half
oup butter, one of sweet milk, w^hites of four eggs, two cups
sifted flour, two teaspoons baking powder, one half cup corn
starch and flavoring (Eddy's Triple Extract.) Filling: two
cups white sugar, one half cup cream, one teaspoon vanilla;
boil until it hardens when dropped in cold water, place the
pan in cold water until the cream is nearly cold, then whip
with a fork until white and creamy.
MRS. L. A. BURTON.
Cream Puffs. Put half pint hot water and two thirds cup
butter over the fire; when boiling stir in one and one half
cups flour, and continue stirring until smooth and the mixture
leaves the sides of the saucepan; remove from fire, cool and
beat thoroughly into it five well beaten eggs. Drop on warm
greased tins (or a dripping pan), a tablespoonful in a place,
leaving space between to prevent touching, brush over with
the white of an egg, and bake ten or fifteen minutes in a quick
oven. When cakes are done they will be hollow. When cold,
slice off the top, fill space with the cream, and replace top.
Cream for inside: one pint milk; place one half in a tin pail
and set in boiling water; reserve from the other half two
tablespoon to mix with eggs, and into the rest, while cold,
mix one half cup flour until smooth; when the milk is hot
pour in the flour and stir until thicker than boiled custard,
then beat well together the two tablespoons milk, two eggs,
one cup granulated sugar, a level tablespoon butter, and a
teaspoon Eddy's Triple Extract vanilla; add gradually and
continue stirring briskly until so thick that when cold it will
pour from the spoon. The puffs may be kept on hand. Make
the cream fresh, let it cool, and fill as many as are wanted.
MRS. W. H. EAGLESON.
78 THE YORK COOK BOOK.
Coffee Cake. Two cups brown sugar, one cup butter, One
cup molasses, one cup strong coffee, one teaspoon soda, four
eggs, two teaspons each cinnamon and cloves, one teaspoon
grated nutmeg, one pound each of raisins and currants, four
cups flour. MRS. W. H. HARRISON.
Chocolate Layer Cake. One and one-half cups sugar, one
half cup butter beaten to a cream; add one cup of sweet milk,
one and one-half cups flour and one half cup corn starch sifted
three or four times, two teaspoons baking powder and the
whites of four eggs beaten stiff"; then add the prepared choco-
late, which is as follows: one half cup chocolate (grated),
one cup sweet milk, one cup sugar (granulated), yolk of one
egg beaten very light; put on stove and cook until soft like
taffy, and when cool flavor with Eddy'is Triple Extract of va-
nilla. Bake in layers and put together with boiled icing.
MRS. WILL BOYER.
Chocolate Cake. One cup sugar one half cup butter, one
cup sweet milk, two and one-half cups flour, two eggs, whites
and yolks beaten separately, two teaspoons baking powder;
boil together one quarter cake Baker's chocolate, grated, one
half cup sweet milk, one cup isugar, one teaspoon Eddys
Triple Extract of vanilla and yolk of one egg. When cool a'dd
the above mixture; bake in jelly tins and put boiled icing be-
tween the layers. MRS. M. J. FLEMING.
Coffee Cake. One cup each of molasses, sugar, strong cof-
fee, raisins, currants, one half cup butter, one egg, one tea-
spoon each of soda, cinnamon, cloves and salt.
MRS. A. E. OVIATT.
Cup Cake. Beat one half cup butter and one and one-half
cups sugar to cream, add the well beaten yolks of four eggs,
cup milk, three cups flour, in which sift two teaspoons baking
powder; then mix in carefully the stiffly beaten whites of the
eggs with juice and grated rind of a lemon. Mix thoroughly
and pour in a well greased pan. Bake one hour in a mod-
erate oven. MRS. B. F. LANG.
Delicate Layer Cake. Whites of eight eggs, two cups
sugar, one of butter, three full cups flour, one of sweet milk,
three teaspoons baking powder; beat the butter to a cream.
CAKES 79*
stir in the sugar and beat until light, add the milk, then the-
flour and beaten whites; bake in layers and put together with,
any filling desired.
MRS. WHITFIELD SANFORD, (Atlantic, Iowa.)
Delicate Cake. Three cups flour, one of sugar, three
fourths cup sweet milk, whites of six eggs, one half cup but-
ter, one teaspoon cream tartar, one half teaspoon soda. Fla-
vor with Eddy's Triple Extract of lemon.
MRS. B .F. FELLMAN.
Cream Puflfs. One cup flour, two eggs, half cup sugar, but-
ter size of an egg; beat ten minutes, pour in muffin rings and
bake in a hot oven; when done cut out the center of each
cake, let the bottom remain and fill them with the following
mixture: sweet cream beaten until stiff, sweetened to taste:
and flavored with Eddy's Triple Extract vanilla.
MRS. J. W. HARGRAVE.
Coflfee Cake. One cup molasses, one of sugar, one of
strong coffee, one of butter, one of raisins (seeded), two level
teaspoons soda, one teaspoon cinnamon, one half teaspoon
cloves, one whole nutmeg (grated), four cups flour, two w^hole
eggs. MRS. O. E. BARTLIT.
Caramel Cake. Four eggs, three fourths cup butter, one
and one-half cups sugar, half cup milk, two and one-fourth
cups flour, two heaping teaspoons baking powder, Eddy's Triple
Extract vanilla. Caramel filling: one. cup cream, one cup
dark brown sugar, boil until thick enough and beat until cold.
MISS MAYE DEAN.
Caramel Cake. Whites of four eggs beaten stiff, one and
one fourth cups sugar, half cup water, half cup butter, two
cups flour, two teaspoons baking powder, one teaspoon
vanilla; beat sugar and butter together until like cream, then
add water with one tablespoon corn starch stirred into the
water, then the extract, flour, and last the beaten eggs. Bake
in three jelly tins. Frosting; two cups sugar dissolved in ten
tablespoons milk, boil just five minutes, then beat it a few
minutes, and add three tablespoons grated chocolate and one
teaspoon Eddy's Triple Extract vanilla. Use immediately.
MRS. E. W. SMITH.
80 THE YORK COOK BOOK.
Delicate Cake. Two eggs, half cup butter, cup sweet milk,
one and one-half cups sugar, two and one-half cups flour, and
three small spoons baking powder, put together in the. usual
manner and flavor with i^ddy's Triple Extract of lemon or
rose. Bake in a sheet and cover with chocolate frosting. This
recipe I have used fifteen years, and while inexpensive, it is
nice enough for almost any occasion.
MRS. EDWIN MARCELLUS.
Dover Cake. Four cups brown sugar, one cup butter, six
eggs, one cup sweet milk, one half cup sour cream ,one tea-
fapoon soda, three tablespoons cinnamon, one nutmeg, one half
teaspoon cloves, four cups flour. MRS. JAY SERVISS.
Dolly Varden Cake. Light part: whites of eight eggs, two
cups sugar, three fourths cup butter three fourths cup fresh
milk, three cups flour (sifted), three teaspoons baking pow-
der. Dark part: take Vs of the dough, put in this one cup
seeded raisins, one cup currants, and one half cup sliced cit-
ron. This is for middle layer; the white dough divide, in two
layers, ice between layers and over top. MRS. D. C. BELL.
Empress Fruit Cake. One and one-half cups butter, three
of sugar (scant), three of flour, nine eggs,. one ane one-fourth
pounds almonds, in the shell), one half pound citron, one-
half pound raisins (seeded), grated yellow and juice of one
lemon, cream, the butter and sugar, add the beaten yolks,
then the beaten whites and part of the flour, then the fruit
chopped and dredged with flour, and the almonds blanched
and chopped. MRS. A. O'. WYMAN.
Fruit Cake. Ten eggs, two pounds New Orleans sugar, one
of flour, one of butter, (scant), one cup New Orleans molasses,
three pounds currants, three of raisins, one of flgs, one of
citron, eight tablespoons sweet milk, Eddy's Triple Extract of
lemon and vanilla, cloves, cinnamon and nutmeg to taste.
MRS. C. M. COWAN.
Fi'uit Ciike. One cup butter, one cup brown sugar, one
half pint molasses, one cup sour cream, four eggs (whites
beaten separately), one pound flour, one pound currants, one
and one-half pounds raisins. MRS, M. L. BARBER.
CAKES 81
Fruit Cake One pound dark brown sugar, one pound each
flour and butter, three of stemmed raisins, two of currants,
ten well beaten eggs, one-half teacup dark molasses, one-half
pound blanched almonds chopped very fine, one-half pound
citron, one nutmeg, cloves and cinnamon to taste: rub fruit
in with flour. Before adding the molasses dissolve teaspoon
soda in a little hot water and stir in the molasses; then add
to cake. Bake three or four hours, according to thickness of
loaves in a tolerably hot oven and with steady heat.
MRS. S. E. MANSFIELD.
Fig Cake. Silver part: two cups sugar, two thirds cup each
butter and sweet milk, whites of eight eggs, three teaspoons
baking powder, three cups flour. Gold part: one cup sugar,
three fourths cup butter, one half cup sweet milk, one and one
half teaspoons baking powder, one and one half cups flour,
yolk of seven eggs and one whole egg, one teaspoon allspice,
cinnamon to taste. Bake the white in two long pie tins put
half the gold in long pie tin and lay on one pound halved
figs (previously sifted over with flour) so they will touch each
other; put on rest of gold and bake; put cakes together with
frosting while warm, the gold between the white ones, and
cover with frosting. MRS. ALICE B. KIRKPATRICK.
Fruit Cake. One pound each butter and brown sugar, one
half pound white sugar, two pounds each flour and raisins, one
and one half pounds flgs, one pound currants, one and one
half pounds almonds (browned), three fourths pound citron,
three fourth pound orange or lemon peeling, ten eggs, one cup
New Orleans molasses, one cup fruit juice or milk, two tea-
spoons soda, three of cinnamon, one each of mace, nutmeg
and ginger, one half each of allspice and cloves.
MRS. A. H. NELSON, (Utica Neb.)
Gold Cake. One and one half cups sugar, one half cup
butter, one cup sweet milk; teaspoon twice full baking pow-
der, two cups flour, yolks of six eggs. MRS. N. D. NEWELL.
Hickory Xut Cake. One and one half cups sugar, one half
cup butter, two and one half cups flour, two teaspoons baking
powder, three fourths cup sweet milk, whites of four eggs, one
cup chopped hickory nut meats. MRS. CYRUS HUTCHINS.
82 THE YORK COOK BOOK.
Hickory Hint Cake. Two cups sugar, one half cup butter,
one cup milk, three cups flour, three teaspoons baking powder,
three eggs, one cup hickory nut kernels chopped fine and add-
ed last. MRS. G. W. POST.
Gold Cake. Beat to a cream one cup sugar and half cup
butter; beat very light two whole eggs, and the yolks of four,
half cup milk, two and a half cups flour, two teaspoons bak-
ing powder sifted with flour. Flavor with Eddy's Triple Ex-
tract of vanilla or lemon. MISS LULU DEAN.
Hickory Nut Cake. Two cups sugar, one cup butter; stir to
a cream; whites of six eggs beaten stiff, one fourth cup milk,
three cups flour, two teaspoons baking powder, one coffee cup-
nut meats. Bake in a loaf. MISS LILY PURCELL.
English Pound Cake. One pound butter, one and one-fourtli
pounds flour, one pound sugar, one pound currants, nine eggs,
two ounces candied peel, one half ounce citron, one half ounce
sweet almonds, when liked a little pounded mace. Work the
butter to a cream, add sugar, then the well beaten yolks of
eggs next the flour, currants, candied peel cut into neat slices,
and the almonds blanched and chopped and blended with other
ingredients. Beat the cake well for twenty minutes and put
t into a round tin lined at the bottom and sides with strips of
vhite paper. Bake it from two to two and one half hours;
let oven be well heated when the cake is first put in, if this is
not the case the currants will all sink to the bottom.
MRS. H. C. PAGE.
Fruit Cake. Three cups dark brown sugar, one cup butter
(mix butter and sugar together), tw^o cups sour milk, four
cups flour, four cups raisins, five cents' worth prepared lemon
peel, one teaspoon soda; add more fruit if liked; spices to
taste. MRS. C. E. WALKER.
Fig Cake. One cup sugar, half cup butter, half cup milk,
two cups flour, two teaspoons baking powder, whites of six
eggs. For the filling take a pound of figs, chop fine and put in
a stew pan; pour over them a teacup of water and one half
cup sugar. Cook all together until soft and smooth then
spread between the layers. MRS. HARRISON.
CAKES 83
Farmer's Fruit Cake. Soak three cups of dried apples over
night; in the morning chop and simmer in two cups of molas-
ses two hours, then add two eggs, one cup sugar, one cup
sweet milk, three fourths cup butter, two teaspoons soda,
and flour to make a stiff batter; cinnamon, cloves and nutmeg
to taste. MRS. M. B. TAYLOR.
Layer Cake. Cream together one scant cup butter, three of
sugar, one cup sweet milk, then the beaten whites of twelve
eggs; sift three teaspoons baking powder into one cup corn
starch mixed with three cups of flour, and add. Use any fill-
ing desired. MRS. ALICE WASHBURN.
Lemon Cream Cake. Whites of six egps, one and one half
cups granulated sugar, two tablespoons butter, one cupmilk,
two teaspoons baking powder, three cups flour (small size).
Bake in three layers. Filling one half cup boiling water, one
cup sugar, one scant tablespoon corn starch, wet and stirred
into the boiling water; add t'ne grated rind and juice of one
lemon, butter size of a walnut, and the yolk of one egg; let it
cook until it shines. MRS. M. A. EDWARDS.
Lemon Cake. One cup sugar, one and one half cups flour,
two tablespoons butter, one half cup sweet milk, three eggs,
three teaspoons baking powder. Filling for cake: the juice
and grated rind of one lemon, two teaspoons cold water, two
eggs, one cup sugar; put on stove and let cook; stir until it
thickens, but do not let it boil. When cool spread between
layers of cake; frost the cake if desired.
MRS. LEVI MAP PS :
Loaf Cake. One cup butter, two of pulverized sugar, one of
sweet milk, three of flour, one half cup corn starch, four eggs
two teaspoons baking powder, one each of Eddy's Triple Ex-
tract of lemon and vanilla flavoring.
MRS. M. C. PURCELL.
MarshmalloAV Cake. Cup and half sugar two thirds cup
butter stirred to a cream, one cup sweet milk, whites of five
eggs beaten stiff, two and one half cups flour, two teaspoons
baking powder; flavor to taste and bake in three layers. Fil-
ling: soak two tablespoons Knox's gelatine in eight table-
spoons warm water, add confectionery fc,ugar enough to make
84 THE YORK COOK BOOK
stiff and stir constantly for thirty minutes; flavor with Eddy's
Triple Extract of vanilla. MRS. F. E. FENDER.
Maple Caramel Cake. Two coffee cup sugar, scant coffee cup
butter, one sweet milk, three of flour, three teaspoons baking
powder, whites of eight eggs beaten stiff; bake in three layers.
A smaller cake may be made by using a teacup in measuring
and the whites of only six eggs. Filling: three cups maple
sugar and one and a half cups thick sweet cream boiled until
a soft taffy; spread between layers and also on top and sides.
If not convenient to use all maple sugar, granulated may be
substituted. MRS. B. M. LONG.
Molasses Cake. One. cup molasses, half cup butter, one cup
boiling water poured on the butter and molasses, two cups
flour, half teaspoon ginger, one teaspoon soda, a small pinch
cloves and one egg. MRS. BELLE HARRIS.
Nut Cake. One and one half cups sugar, half cup butter,
one cup sweet milk, half cup corn starch, three cups flour,
two teaspoons baking powder, whites of six eggs beaten stiff;
flavor with almond, bake in layers. For the filling make a
rich cream of the yolks of the eggs, one cup milk, one teaspoon
corn starch dissolved in a little milk, half cup sugar and a
little salt. When it is boiled to a cream set aside to cool; when
cool mix through it one pound nuts; spread between layers
and on top. MRS. I. A. BRUNER.
Orange Cake. Two small cups sugar, half cup butter, one
of milk, yolks of five eggs or three whole ones, three cups
flour, three teaspoons baking powder. Filling: whites of three
eggs beaten stiff, juice and peel of one orange and sugar to
suit taste. MRS. R. H. DEVER.
Poor Man's Cake. Two cups sugar, one each of butter, sweet
milk and raisins, one half cup citron, one half cup currants,
one nutmeg, one teaspoon Eddy's Triple Extract of lemon,
six eggs, three cups flour, two heaping teaspoons baking pow-
der. Bake one hour. MRS. OTTO LANG.
Roll Jelly Cake. Four eggs, one cup sugar, one cup flour,
one teaspoon baking powder, pinch of salt; mix all well to-
gether and roll out on long tins; as soon as baked spread over
any jelly and roll up immediately. MRS. E. N. EVANS.
- - CAKES ■ 85
Snow Cake. One cup sugar, one half cun butter, one half
cup sweet milk, one and one half cups flour, whites of four
eggs, teaspoon baking powder; flavor with Eddy's Triple Ex-
tract of lemon. MRS. JOHN E. EVANS.
Spanish Bunn. One cup sugar, one half cup butter, one
half cup milk, one or two eggs, two tablespoons baking pow-
der, one teaspoon cloves, one teaspoon cinnamon, two and one
half cups sifted flour. Bake in two layers; spread between,
the layers either frosting or caramel filling.
MISS WHITNEY.
Sponge Cake. One and one half cups sugar, one half cup
cold water, two cups flour, one tablespoon baking powder,
three eggs. MRS. MARY CUNNINGHAM.
Spiced Chocolate Cake. Four eggs, leave whites of two for
frosting, two cups sugar, two of flour, one of sour milk, one
half cup butter, one cup grated chocolate, one teaspoon each
of soda, cinnamon and allspice, half nutmeg grated, and one
half teaspoon cloves; put together with boiled frosting and
flavor wtih Eddy's Triple Extract of vanilla.
MRS. LETTIE DONELL.
Spice Cake. (Good). One cup sugar, one half of butter,
one half of sweet milk, two of flour, one of raisins, two eggs,
one tablespoon molasses, one teaspoon cinnamon, two tea-
spoons baking powder, one half teaspoon each cloves, ginger,
nutmeg and allspice; bake in three layers and put together
with white frosting. ' MRS. E. M. COBB.
Sunshine Cake. Whites of seven eggs, beaten light, yolks of
five eggs beaten very light, add one fourth teaspoon cream
tartar to the whites of eggs before beating, add the beaten
yolks, then one scant cup sugar and one scant cup flour (sifted
five times). MRS. LYDIA HUFFMAN.
Chocolate Cake. One cup sugar, three fourlhs cup butter,
three eggs, one half cup milk, two cups flour, two teaspoons
baking powder, one fourth cake c^.oco]ate, flavor with Eddy's
Triple Extract of vanilla. MRS. GEORGE CHILCOTE.
Tea Cakes. Five cups Fifted flour, two cups sugar, three
fourths cup butter, one half cup sweet milk, two eggs, one le-
86 THE YORK COOK BOOK.
vel teaspoon soda, one half teaspoon cinnamon or nutmeg;
mix tlie sugar, butter, eggs and millv same as for cake., tlien
add flour. MRS. D. B. SNODGRASS.
Vanity Cake, (Layer). One and one half cups sugar, one
half cup each- butter and sweet milk, one and one half cups
flour, one half cup corn starch, one teaspoon baking powder,
whites of six eggs; bake in two cakes, putting frosting be-
tween and on top. MRS. M. L. BARBER.
"1896" AVeddiiig Cake. Two cups sugar, one cup butter;
(rub butter and sugar to a cream); one cup sweet milk, the
whites of seven well beaten- eggs, flavor with two teaspoons
Eddy's Triple Extract of vanilla; beat well, then add two tea-
spoons baking powder and four cups sifted flour. Stir well for
ten minutes, remove part of dough, have ready a piece of melt-
ed chocolate the size of a walnut; sweeten chocolate to taste,
then add one part of the white dough, which makes the dark
or chocolate part of the cake. Have ready a well greased,
deep cake pan, using first the white portion, then the dark
until, it has the appearance of marble cake. Bake in a well
heated oven; when done use a thick chocolate icing for the
top of cake with chocolate cream drops placed closely together
on top of icing. Fifteen cents will purchase enough cream
drops for a large cake. MRS. CHAS. CARPENTER.
White Cake. Two cups white sugar, one of sweet cream,
two of flour, one tablespoon butter, the whites of five egga,
teaspoon twice full baking powder, flavor with Eddy's Triple
Extract of lemon. MRS. H. D. NEWELL.
White Cake. (Nice baked in round tin with stem in cen-
ter.) Two cups sugar, two-thirds cup butter, one cup sweet
milk, two cups of flour, one cup corn starch, three teaspoons
baking powder, whites of eight eggs, any flavoring wished;
stir sugar and butter to a cream, then add the milk. Beat
whites of eggs to a stiff froth and stir in part at a time with
the flour, after having sifted flour with baking powder and
corn starch three or four times. Bake in moderate oven.
MRS. W. K. WILLIAMS.
White Cake. Beat one cup butter to a cream, add one and
one half cups flour, stir very thoroughly together then add
CAKES 8T
one cup corn starch and one cup sweet milk, into which has
been dissolved three teaspoons baking powder, lastly add the
v/ell beaten whites of eight eggs into which two cups powder-
ed sugar has been stirred; flavor to suit taste. Bake in layers
and put together with any kind of filling.
MRS. J. A. PARKS.
White Sponge Cake. One half pint white sugar, one half
pint sifted flour, a pinch of salt, the whites of ten eggs beaten
stiff, two heaping teaspoon baking powder, two teaspoons Ed-
dy's Triple Extract of lemon. Bake in deep tin.
MRS. LINNIE B. CLARK.
AVliite Marble Cake. Whites of twelve eggs beaten to a stiff
froth, one and one half glass sugar sifted five times, one glass
hour sifted five times, one teaspoon cream tartar sifted in
the flour; remove egg beater, using a silver fork, stiring in
f.rst the sugar then the flour gently. Divide the quantity
after all the ingredients have been added, and to one half the
mixture add two teaspoons melted Baker's chocolate. Use
a small dripping pan slightly floured; put white first, then add
the chocolate; bake forty minutes.
MRS. W. J. STEVENSON, (Aurora, Neb.)
White Cake. Two cups sugar, one cup butter, one of sweet
milk, four of flour, whites of ten eggs beaten stiff, three tea-
spoons baking powder, flavoring to taste.
MRS. A. C. SNYDER.
"White Cake. Whites of five eggs, beaten very stiff; cream
together two cups sugar, one cup butter, one cup milk, three
cups fiour, two teaspoons baking powder; flavor to taste; stir
in half the ingredients and then half the whites, repeat till
it is all stirred in; beat a litle after last is in. A frosting with
ruts laid on top is nice for this cake. Cut in any fancy shape.
MRS. ROBT. JAMES.
White Mountain Cake. One half cup butter and one cup
sugar beaten to a cream, half cup of milk, one and one-half
cups flour, two level teaspoons baking powder, whites of six
eggs beaten to a stiff froth, put in last; flavor with vanilla.
Use a good sized cup in measuring. Bake in three layers.
Cream filling: Whites of two eggs, add an equal measure of
88 THE YORK COOK BOOK.
cold water, stir into this confectionery sugar until the right
consistency to spread, flavor with one half teaspoon Eddy's
Triple Extract of vanila. MRS. IRA A. SMITH.
AVhite Perfection Cake. Three cups pulverized sugar, one
of butter, one of sweet milk, three of flour, one of corn starch,
flavoring, whites of twelve eggs beaten to a stiff froth, two
teaspoons baking powder; add corn starch, sugar and butter,
beat, then flour, beat, and last add whites of eggs.
MRS. F. L. WHEDON. (Kearney, Neb.
Yellow Cake. The following is a nice recipe for making use
of yolks left after making an Angel's Food cake: yolks of elev-
en eggs, one cup of sugar, half cup of butter, half cup of. sweet
milk, one and one-half cups flour, two teaspoons baking
powder; flavor to suit the taste. This is nice baked in drip-
ping pan and covered with a thick coat of chocolate icing and
then cut in squares. MRS. L. F. ANDREWS.
CAKE FILLINGS.
Boiled Icing. . One half pint granulated sugar and a scant
half cup water; boil till it will shred from the spoon then pour
it slowly over the white of one egg beaten to a stiff froth and
stir briskly until it is nearly cool. The difficulty in making
this icing is in determining when it has boiled sufficiently.
MRS. G. W. WIRT.
Cake Filling. One fresh cocoanut, one cup stoned raisins,
one fourth pound citron, half pound almonds, one pound dates,
eight large figs, half cup currants. To prepare the fruit blanch
the almonds, grate cocoanut. or if desiccated cocoanut is used
it must be soaked a few hours in milk, then drained. Take
half the almonds, chop fine with all the fruit, mix with small
part of cocoanut; after icing the cakes on both sides, spread
the mixture on each layer and sprinkle with cocoanut. Use
whole almonds for top of cake.
MRS. H. N. BELL, (Aurora, Neb.)
CAKES 89
Caramel Filling". One half cup brown sugar, one third cup
milk, one teaspoon butter; place milk, sugar and butter on the
fire in a sauce pan, set in another containing boiling water and
cook until thick. Take from the stove and beat until thick;
add Eddy's Triple Extract of vanilla. MISS WHITNEY.
Chocolate Cream Filling, Break the whites of two eggs in
a bowl, do not beat them; stir in confectionery sugar enough
to thicken well; flavor with Eddy's Triple Extract of vanilla.
First spread one layer with melted chocolate, then layer of
cream, then antoher layer of melted chocolate, then another
layer of cake, and fill as before then frost all over.
MRS. F. E. FENDER.
Feather Filling. One half cup each of sugar and butter
creamed together one half cup raisins (seeded and chopped)
and three dessert spoons corn starch; dissolve the corn starch
in a little cold water and scald with a cup of boiling w'ater;
stir well and let stand until cold ,then add to this the other
ingredients and flavor with Eddy's Triple Extract of lemon or
vanilla. Cake and filling must be cold before being put to-
gether. Place between a cake of only two layers.
MRS. B. M. LONG.
Lemon Jelly to Spread. One pound sugar, one fourth
pound butter, five eggs, the grated rind and juice of three
lemons; boil these in a double kettle until thick. This makes
enough for three cakes. MRS. LINNIE B. CLARK.
Pineapple Filling. One can sliced pineapple (or half can
grated) ; pour off liquid and add two cups sugar; into this put
the pineapple previously chopped fine. Let this cook down
into taffy, and when done stir in the whites of two eggs w^ell
beaten. MRS. B. M. LONG.
Pineapple Filling. Ordinary icing may be used; take fine
shredded pineapple after squeezing out juice and mix with
icing. Must be used within a few hours after making for best
results. MRS. J. F. HOUSEMAN, (Aurora, Neb.)
Caramel Icing. To one pint of sugar add about three
tablespoons thick sweet cream, and cook slowly for a few
so THE YORK COOK BOOK.
minutes, then add as much grated chocolate (previously
steamed) as will give the syrup a light brown color; flavor to
taste. If cooked properly this will make a soft icing which
does not become hard, grainy or sticky.
MRS. G. L. VAN FLEET.
Raisin Mash. Make boiled icing of one cup sugar and
white of one egg; add one cup raisins seeded and chopped;
beat all together well and spread between layers.
MRS. J. F. HOUSEMAN, (Aurora, Neb...
Soft Frosting. One cup sugar, two tablespoons water; boil
six minutes and pour over the beaten whites of three eggs and
heat until cold or thick enough to spread.
MRS. CYRUS HUTCHINS.
Sour Cream Filling. One cup sour cream and one of sugar;
put on the back of the stove and heat slowly until clear then
boil until it shreds from spoon. After it is cold put in one cup
nut meats. This put between layers of any cake will keep it
moist for several days. MRS. HERMAN BEHLING.
White Custard Filling. One cup each sugar and sweet
milk, whites of three eggs and two level tablespoons corn
starch; beat the eggs and sugar as for frosting, dissolve the
corn starch in a little milk, heat the rest of the milk and stir
in the corn starch. When this is well cooked flavor with one
half teaspoon of Eddy's Triple Extract of lemon, then add the
sugar and eggs and cook until done. Well to cook in double
boiler. MRS. B. M. LONG.
SMALL CAKES AND COOKIES.
Almond Maccarooiis. The whites of five eggs and one pound
pulverized sugar beaten together as for frosting; mix into this
one half cake grated sweet chocolate ,two teaspoons cinnamon,
two teaspoons allspice or one of cloves, and one pund blanched
almonds chopped fine (two full pounds of almonds in the shell
are required to make one pound of blanched;) line a dripping
CAKES AND COOKIES 91
pan with well greased writing paper, and upon this bake the
maccaroons, using but one half teaspoon of the mixture for
one maccaroon and placing them about two inches apart. Bake
in an oven that is a little cooler than moderate; remove the
maccaroons from the paper, while still warm, by the aid of a
knife. MRS. B. M. LONG.
Centennial Drops. White of one egg beaten to a stiff froth,
one fourth pound pulverized sugar, half teaspoon baking pow-
der, flavor with Eddy's Triple Extract of lemon; butter tins
and drop with teaspoon about three inches apart; bake in a
slow oven and serve with ice cream. This is also a nice recipe
for icing. MRS. R. V. HUNTER.
Hickory Nut Kisses. The whites of six eggs beaten stiff,
one pound powdered sugar, two tablespoons flour, one pound
hickory nut kernels. Drop in buttered tins and bake in a
moderate oven. FRANK SMITH.
Lady Fingers. Ose cup sugar, one half cup butter, one
fourth cup milk, one pint flour, one egg, one teaspoon cream
tartar, one half teaspoon soda; flavor w^ith Eddy's Triple Ex-
tract of vanilla. Cut in little strips, roll in sugar and bake in
a quick oven. MISS LULU WIRT.
Cocoanut Cookies. One and one-half cups butter, four cups
sugar, four grated cocoanuts, eight eggs, one and one-half
pints fresh milk, five teaspoons baking pow^der, flour enough to
roll out as soft as possible. Cut out with biscuit cutter.
MRS. W. K. WILLIAMS.
Cookies. Two eggs ,two cups sugar, one of butter, one of
sour cream, one teaspoon each of soda and salt; flavor to
taste; flour to roll. MRS. F. P. VAN WTCKLE.
Cookies. Two cups sugar, four eggs, one cup butter, one
teaspoon soda, and flour to roll: flavor to taste.
MRS. J. H. AFFLERBACH.
Cookies. One cup sugar, one half cup butter, two eggs, half
teaspoon soda, flavoring, and flour to make stiff (these are
good made with five yolks in place of the two whole eggs.)
MRS. WM. KREMSER.
92 THE YORK COOK BOOK.
Cookies. Two cups sugar ,one half cup milk, two eggs, tw^o
teaspoons baking powder, four cups flour and two thirds cup
Initter. • MRS. C. E. HAGER.
Cookies. Cream or mix together one pund each sugar and
butter, add four eggs beaten separately and light, one table-
spoon vinegar, one teaspoon soda, flour just enough to roll.
MRS. E. M. COBB.
Cream Cookies. One cup thick sour cream and one of
sugar, flavor with Eddy's Triple Extract of lemon or vanilla,
one half teaspoon soda and a pinch of salt, flour to make a
soft dough; bake in a quick oven. MRS. MARY SMALL.
Cream Cookies. Two cups sugar, one each of butter and
sweet cream, two teaspoons baking powder and two well
beaten eggs, sufficient flour to roll thin; the butter and sugar
must first be creamed together. MRS. W. L. DAVIS.
Cream Cookies. Two cups cream, one half pound butter,
one egg, two cups sugar, three teaspoons baking powder, one
teaspoon salt, and flour enough to make a soft dough. Their
goodness depends on the dough not being too stiff.
MRS. GEO. REED.
Economical Cookies. One cup sugar, one of cottolene or
lard and'butter mixed, one each of New Orleans molasses and
warm water, one tablespoon soda dissolved in the water, flour
to make a dough stiff enough to roll out well.
MRS. GUY HIGBY.
Fruit Cookies. One and one-half cups sugar and one of
butter worked to a cream, add three eggs well beaten, one
half cup molasses, one teaspoon soda dissolved in a little cold
water, one cup raisins seeded and chopped, one cup currants,
one teaspoon of all kinds of spice, flour to roll. These will
keep a long time. MRS. JOHN R. PIERSON.
Fruit Cookies. One and one-half cups sugar, one half cup
butter, two eggs ,one cup chopped raisins, one cup currants,
one teaspoon each cinnamon and nutmeg, one cup sweet milk;
flour to roll; cut in thin cakes. MRS. E. N. EVANS.
THE YORK COOK BOOK. 93
Fi-csted Cieaius. One cup each of molasses, sugar, butter
and lard mixed, sour milk, two teaspoons soda, one teaspoon
each of ginger and cinnamon, one egg; mix as soft as can be
handled, and bake in dripping pan. Frost while hot and cut
m squares. MRS. F. BALDWIN.
Ginger Snaps. Two cups molasses, one of butter, one table-
spoon ginger, one teaspoon soda ;stir Uie molasses and butter
together, then put the. ginger and soda on top and put ihe
whole on the stove; when it boils, stir in the ginger and soda,
let it cool, then stir in flour until stiff enough.
MISS DORA VAN TINE.
Ginger Cookies. One cup of each New Orleans molasses,
sugar,"sour milk, butter, two tablespoons soda, two teaspoons
ginger; mix with enough flour to make soft dough. Bake in
, hot oven. MRS. J. W. HARGRAVE.
Ginger Cookies. One cup sugar, one cup molasses, one cup
butter one egg, one tablesooon each vinegar and ginger, one
tablespoon soda dissolved in one half cup boiling water; mix
hke cookie dough-rather soft. MRS. LIZZIE COOMBS.
Ginger Cookies. Two cups molasses, two cups lard or drip-
pings (or botn), one cup sugar, two teaspoons soda dissolved
in two thirds cup hot water, ginger and one half teaspoon salt.
Mix very stiff over night, or one half hour before baking. This
makes nice frosted creams by rolling thicker and using frost-
ing sugar mixed with milk or w^ater for icing.
MRS. E. C. KNIGHT.
Ginger Snaps. One large cup butter and lard mixed, one
cup s^gar, one cup molasses, half cup water, one tablespoon
ginger, one teaspoon cloves, one teaspoon soda dissolved in hot
water, flour for pretty stiff dough. Roll out little thinner than
cookies Bake quickly. These snaps will keep for weeks if
desired. MRS. D. MYRICK.
Ginger Snaps. One cup old sorghum molasses, one half cup
sugar (granulated), one tablespoon Jamaica ginger, one half
teaspoon salt, one cup lard and butter mixed; put together on
stove and warm and stir until thoroughly mixed, then add one
level tablespoon soda dissolved in three tablespoons tepid
94 TPIE YORK COOK BOOK.
water. Mix with sifted flour until stiff as biscuit, then mold
with hands into little balls, flatten T3etween palms of hand,
give plenty of room in pans and bake in slow oven.
MRS. W, F. REYNOLDS.
Ginger Snaps. One cup each sugar, lard and molasses, one
egg, one tablespoon (rounding full) soda dissolved in three
tablespoons vinegar, two tablespoons ginger, enough flour to
make them quite stiff; bake in quick oven.
MRS. ROBERT McGINNIS.
Jumbles. Cream together two cups sugar and one of butter
add three well beaten eggs, six tablespoons sweet milk, two
tablespoons baking powder, flavoring to taste, and flour enough
for a soft dough; do not roll out but break off pieces the size
of a walnut and make into rings by rolling out as large as
your finger and joining the ends. Lay them on tins an inch
apart, and bake in moderate oven. These jumbles are very
delicious and will keep a long time. MRS. S. C. GRIPPEN.
Molasses Cookies. Two eggs, one cup brown or C sugar,
one of molasses, half cup each butter and lard, one teaspoon
soda dissolved in two tablespoons boiling water, one teaspoon
ginger; add also a little salt, mix soft and do not roll too thin.
MRS. A. L. WALKER.
Measure Cookies. One egg broken into a cup; put into the
cup butter size of an egg; now fill the cup with sugar; add one
tablespoon thick sour milk; to every three measures like the
above put one teaspoon soda; sufficient flour to roll out, flavor
with nutmeg. MRS. A. O. WYMAN.
Thanksgiving Cookies. Four eggs thoroughly beaten, two
cups sugar and one of butter; the three ingredients are cream-
ed until very light and smooth; flavor with Eddy's Triple Ex-
tract of lemon.' Use heaping teaspoons baking powder to
four cups flour many times sifted.
MRS. ALICE WASHBURN.
Vanilla Cream Cookies. One dozen eggs, two pounds sugar,
one pound butter, one pint milk, two and one-half pounds of
GIXGER BREAD • 95
Hour, two teaspoons baking powuer, and Eddy's Triple Extract
of vanilla flavoring; drop a teaspoonfiil in pan and bake. When
cold frost the bottom. W. R. VANDERVERT.
GINGER BREAD.
Feather Giiigei* Bread. One cup sugar, one scant cup short-
ening, one cup New Orleans molasses, one cup buttermilk, full
teaspoon soda, three eggs well beaten, and two cups flour in
which is sifted one teaspoon baking powder, one teaspoon each
cinnamon and cloves and two of ginger.
MRS. ORRIN BARNETT.
Ginger Cake. One and one-half cups molasses, one of sour
milk, one half cup sugar, one half cup butter or lard, two
small teaspoons soda, one each of ginger and cinnamon, flour
for a thin batter. MRS. G. P. CHESSMAN.
Ginger Bread. One cup each brown sugar, molasses, sour
milk and lard and butter mixed, one egg, three cups flour, one
half grated nutmeg, one teaspoon ginger, a^id two teaspoons
soda; bake in two small dripping pans, using flour in the. bot-
tom of pans to prevent sticking. MRS. B. M. LONG.
Molasses Cake. One cup each of butter, sugar, sour milk
and molasses, five cups flour, two eggs, one tablespoon soda,
one of ginger. MRS. J. H. APFLERBACH.
Plain Sorghum Molasses Cakes. One half cup meat fryings
or lard, half cup buttermilk, three, tablespoons hot water, one
half teaspoon each soda and cream tartar mixed, tw^o thirds
cup molasses, one teaspoon ground cloves or ginger, two cups
flour well stirred in; bake in a moderately hot oven in cake
dish or pan. MRS. D. MYRICK.
Soft Ginger Bread. One fourth cup butter and one half
cup browned sugar (creamed), one cup each molasses and
sweet milk, two of sifted flour, one tablespoon cinnamon, one
teaspoon each cloves and ginger, two of baking powder, two
eggs. If sour milk is usel dissolve one half teaspoon soda in
tablespoon hot water, and use instead of baking powder.
MRS. CLYDE WATERMAN.
96 THE YORK COOK BOOK.
DOUGHNUTS.
Doughnuts. Three eggs beaten separately, two cups sugar,
three small tablespoons melted butter, three teaspoons baking
powder, one pint sweet milk, salt and spice to taste.
MRS. G. P. ROWLEY, (Mansfield, Ohio.
Doughnuts. Take one bowl sweet cream, the same of
sugar, and two eggs, butter size of an egg, two large teaspoons
baking powder and flour enough to roll out.
MRS. C. F. GEARHART.
Doughnuts. One cup sugar, three eggs, tour or five table-
spoons melted lard, one cup sweet milk, three teaspoons bak-
ing powder (sifted with the flour), a pinch of salt; flavor with
Eddy's Triple Extract of lemon. Roll out as soft as possible.
Fry in boiling lard. MRS. W. K. WILLIAMS.
Doughnuts. Three eggs, two cups sugar, one cup sour milk
or cream, one pint yeast sponge, one tablespoon lard, one
small teaspoon soda dissolved in milk; flavor with nutmeg.
Mix well together and make, a dough stiff enough to roll with-
out sticking. Then roll out to about three times the thickness
you would for cookies and cut in slices as wide as thick, and
twist or make in any shape preferred. Have, grease hot enough
so that doughnuts will begin to fry as soon as dropped in;
keep turning them over so that they will be an even brown.
' MRS. WARREN LANCASTER.
Doughnuts. Two eggs, two cups sugar, one half cup lard or
butter, two cups sour milk, teaspoon soda, flour to roll.
MRS. BELLE HARRIS.
Doughnuts. Make a sponge as for bread, let rise over
night, and in the morning add two cups sugar, three fourths
cup lard, three eggs, half nutmeg, one. quart sweet milk; mix
as bread but not as stiff. Let rise, knead, let rise again; roll,
cut in shape, let rise again and cook in hot lard.
MRS. PETER BOHN.
Doughnuts. Two cups each sugar and sour milk, two eggs,
one half cup melted butter, one teaspoon soda, nutmeg or cin-
DOUOHNUTS 97
namon to taste; mix soft, roll thin, and fry in hot lard. Cut
out with hole in center MRS. MARY SMALL.
Cream Doughnuts. Beat one cup sugar and two eggs to-
gether, add one cup sour cream, in which dissolve a level tea-
spoon soda, a little salt, and flour enough to roll.
MRS. LAURA M. KNAPP.
Fried Cakes. One cup sugar, two eggs, four tablespoons but-
ter, two teaspoons baking powder, little salt, one cup sweet
milk, and flour enough to roll. MRS. JOHN E. EVANS.
Fried Cakes. One cup thick sour cream, two of buttermilk,
one and one-half of sugar, two eggs, a little salt, three small
teaspoons soda, one teaspoon baking powder; thicken with
flour until you can not stir longer with a spoon, then prepare
them with as little kneading as possible. Fry quickly in hot
lard. MRS. HELEN DIBBLE.
FANCY DESSERTS.
Charlotte Russe. One pint milk, one half box Knox's gela-
tine heated with the milk until gelatine is dissolved. While
this mixture is cooling whip one quart of sweet cream and
mix with the abo'»e; add one teacup sugar, one teaspoon Ed-
dy's Triple. Extract of vanilla; stir all together till it begins
to thicken, then pour into mold or dish lined with small slices
of sponge cake. Make in the morning for tea. As made by
MRS. H.- C. TAYLOR.
Corn Starch Dessert. Two and one half cups sweet milk,
one half cup sugar, two teaspoons corn starch, place milk and
sugar in a double boiler, when hot stir in corn starch softened
with milk; flavor with Eddy's Triple Extract Of almond. Set
away in molds to cool. Dressing for above: one cup of raisins;
boil for twenty minutes or one half hour; when cool remove
stones and chop. Just before ready to serve take whites of
two eggs, beat to a stiff froth, add one half cup pulverized
98 THE YORK COOK BOOK.
sugar, stir together the whites of the eggs and choppei raisins
and serve v/iih the corn starch mold.
MRS. G. B. FRANCE.
Spanish Cream. One pint of milk, one third pint Knox's
gelatine (half box), one cup sugar, four eggs; put gelatine in
milk and let sand until soft, add sugar and boil two minutes.
Beat whites and yolks of eggs separately; remove from stove
and quickly add the. yolks and then the whites; flavor to taste.
Put into molds and set in a cool place. Eat with cream.
MRS. JOHN E. EVANS.
Velvet Cream. Two tablespoons Knox's gelatine dissolved
in one half glass water; one pint rich sw'eet cream, four table-
spoons sugar; flavor with Eddy's Triple Extract of vanilla or
rose water. Put in molds and set on ice. May be served with
or without cream. MRS. G. W. POST.
Apple Cu.stard. Pare., core and stew six apples until fine,
add half cup sugar; beat three eggs very light, add one half
cup sugar and one and one half pints milk; stir well and add
the apples, stir again and pour into a baking pan and bake
until the custard sets. If liked a little, grated nutmeg may be
added before it is put in oven. This is a nice dessert and pos-
sesses the advantage of being so quickly prepared that it may
be classed among the emergency desserts.
MRS. CHAS. F. GILBERT.
French Custard. Yolks of three eggs beaten with four table-
spoons sugar, one pint sweet milk, pinch of salt; put in a tin
pail and boil for five minutes in a kettle of hot water. Beat
whites of eggs to a stiff froth, with one tablespoon sugar; pour
custard into a dish, cover with beaten whites of egg, brown
slightly. Flavor with Eddy's Triple Extract vanilla.
MRS. C. M. COWAN.
Floatin.ii T.sland. For one common sized floating island
have a sponge cake that will weigh a pound and a half or two
pounds; slice it downward almost to the bottom but do not
cut the slices apart; stand up the cake in the center of a glass
bowl or a deep dish. Have ready a pint and a half of cream,
make it very sweet with sugar and color it a fine green with
a teacup of the juice of pounded spinach boiled five minutes
by itself, strained, and made very sweet. Or for coloring pink,
FANCY DESERTS 99
currant jelly or the juice of preserved strawberries may be
used. Whip to a stiff froth another pint and half sweet cream
and flavor; pour round the cake in the dish the colored, un-
frothed cream, and pile the whipped white all over the cake,
highest on top. MRS. LEE DEVER.
Floating- Island. One quart sweet milk put over hot water
to heat, whites of six eggs beaten stiff and laid on the milk
until cooked; remove to a platter; beat the yolks with three
tablespoons sugar, pour hot milk over them instead of putting
the eggs into the, milk and there will be no danger of the milk
curdling. Flavor to taste; stir till cooked through, turn into
custard dish. A silver spoon in the glass dish will prevent its
breaking. Put the whites on top, and serve with a bit of jelly
on each dish at table. MISS BIRDIE WHITCOMB.
Fruit Salad. One pineapple thinly sliced, one pint straw-
berries cut in two, four bananas thinly sliced, sugar to taste;
mix and stand on ice until very cold.
MRS. LETTIE DONNELL.
A New Dinner Dessert. Whip a pint of cream to a froth, and
color a very pale green with vegetable coloring. Soak one
quarter box Knox's gelatine in one quarter cup cold water,
until soft, then set it in hot water until it dissolves; stir three
ounces powdered sugar into the whipped cream; then strain
in the gelatine and mix thoroughly buf lightly. When the
mixture begins to thicken add half teaspoon Eddy's Triple Ex-
tract of vanilla and half cup blanched almonds chopped very
fine. Pour into small glasses ready for serving, and serve very
cold. MRS. R. V. HUNTER.
Lemon Jelly. Soak one box Knox' gelatine in one pint cold
water over night; four teacups granulated sugar, the grated
rind of two lemons and juice of three; mix the gelatine, after
having soaked it, with the lemons and sugar; set near the fire
and stir in three pints boiling water and just let the mixture
come to a boil, then strain through a sieve into the molds and
serve with whipped cream. MISS KATE E. HAMILTON.
Orange Cream of Jelly. One third box Knox's gelatine dis-
solved in a very little warm water, four eggs, one cup sugar,
four oranges and two and a half lemons; beat the yolks, add
100 THE YORK COOK BOOK.
the sugar to them, then the. strained juice of the fruit and the
dissolved gelatine; lastly add the whites of the eggs beaten to
a stiff froth. Pour into a mold and set aside to stiffen.
MRS. W. D. MEAD, Jr.
Jelly With Kipe Fruit. Take one. half dozen ripe peaches,
pare in quarters, sprinkle with sugar; soak a package Knox's
gelatine in one pint cold water half an hour, add one and one
half pints hot water to dissolve, sweeten to taste and add few
drops of Eddy's Triple Extract of almond flavoring, then add
the peaches. Set the whole on ice. Eat with whipped cream
or other sauce. Whole, strawberries or raspberries are very
nice served this way. MRS. JENNIE L. WIRT.
Jelly for a Hot Day. Soak one half package Knox's gelatine
half hour or more in half pint water; heat another half pint
>vater in a tin dish over a gas jet or lamp flame until hot, pour
it over the gelatine and stir until dissolved; add sugar to taste,
also a teaspoon Eddy's Triple Extract lemon, orange, raspberry
or any you may choose. Set aside to cool. Eat with cream
and sugar, or plain. MRS. JENNIE L. WIRT.
Fruit Salad. Slice air orange, a banana, and prepare a box
of strawberries, sprinkle each with sugar, place in layers in a
dish; pour over this a small quantity of prepared Knox's gel-
atine and set away to cool. Turn out on platter.
MRS. HATTIE MAPPS.
Delicious Fruit Salad. One box Knox's gelatine, two coffee
sups cold water or juice of pineapple, one pound can sliced
pineapple, six bananas, six oranges, and juice of two lemons,
five cups hot water, and four cups sugar; this quantity makes
a gallon. Frst open the pineapple, drain off the juice and add
enough water to make two cups, pour this cold liquor over
the gelatine and let stand two hours; add to the five teacups
of hot water the four teacups of sugar and the juice of the
lemons (adding another lemon if too sweet), stir well until dis-
solved, then pour in the melted gelatine and stir well. Set
this aside until it is cool. Cut the pineapple into small bits,
the bananas and oranges into thin slices, taking out seeds of
oranges: mix all together, put into a gallon jar and pour over
it the gelatine mixture; set on ice or in a cool place to harden.
This should be made the day before using.
MRS. CHAS. GILBERT.
FANCY DKSERTS 101
Pineapple Sponge. One can grated pineapple or a fresh one,
small cup sugar, one and one half cups water, whites of four
eggs, half a package of Knox's gelatine; chop the pineapple,
add the sugar and water and cook ten minutes. Have gelatine
soaked in half cup water, add to the mixture, strain and cool;
when partially set add well whipped whites of four eggs, beat
thoroughly and pour into molds to harden. Serve with rich
vanilla custard or whipped cream.
MRS. ALFRED ALLEN, (Denver, Colo.)
Strawberiy Sponge. One quart strawberries, one half pack-
age Knox's gelatine, one and one-half cups water, one cup
sugar, juice of one lemon, whites of four eggs; soak gelatine
two hours in one half cup water, mash berries and add one half
the sugar to them, boil the remainder of sugar and cup of
water twenty minutes, rub berries through a sieve, add gela-
tine, to the boiling syrup, and take from the fire, then add
berries; place in a pan of ice water and beat five minutes, add
the whites of eggs and beat until the mixture begins to thicken.
Pour into mold and set away to harden. Serve with sugar
and cream. MRS. MARY WENDELL.
Prune Whip. Steam three fourths pound of prunes until
tender, sweeien to taste, pit, add the whites of four eggs beaten
to a stiff froth, and stir all together until light; put in a dish
and bake twenty minutes. ^7hen cold serve in a large, dish and
cover with w^iipped cream. MRS. WINIFRED SMITH.
StraAvberries in Sncw. Pour one cup cold water and one of
sugar over a half package of Knox's gelatine; when soft add
one cup boiling water, and the juice of two lemons, then the
whites of four well beaten eggs, beat all together until very
light and frothy. Just before it sets add one pint of whole
straw^berries and pour into a mold w^hich has been dipped in
water. Serve very cold with cream. MRS: GEO. HOPKINS.
Tapioca Ice. Soak one cup of pearl tapioca over night; in
the morning boil in water until it clears, adding one cup sugar
and a little salt. Have a ripe pineapple chopped not very fine,
and turn the tapioca and sugar over it while boiling hot, stir
and turn into a mold to cool; when cold serve with sugar and
cream. MRS. D. B. SNODGRASS.
102 THE YORK COOK BOOK.
ICES AND ICE CREAM.
Lemon Ice. Six lemons, juice of all and grated peel of three,
one large sweet orange., juice, and rind grated, one pint each
of water and sugar; squeeze out every drop of juice, strain
squeezing the bag dry, mix in the sugar and then the watetr,
stir until dissolved, add the well beaten whites of two eggs, and
freeze by aiming in a freezer.
MRS. G. B. FRANCE.
Lemon Ice. The juice of six lemons, three cups sugar, five
cups water; cook or stir the sugar and water until the sugar
is dissolved, then add lemon juice. When this begins to freeze
put in the well beaten whites of two eggs. Any fruit juice can
be substituted for the lemon. In freezing any kind of ices,
reverse the handle, as it makes smoother ice. All ices are rich-
er and better body if left an hour to ripen. This makes three
quarts of ice. MRS. GEO. H. JEROME.
Strawberry Ice. Two quarts strawberries, red ripe and
sweet, two pounds granulated sugar, three pints water; cover
the strawberries with sugar and let them remain some time to
form a thick red syrup. Pick out a few of the berries to be
mixed in the ice at last, rub the rest through a strainer into
the freezer with the syrup and add the water; freeze without
much beating. If a crimson ice is wanted add coloring if nec-
essary. Throw the reserved berries on top of the strawberry
ice in the freezer and mix them in when the ice is to be served.
MRS. W. CRABB.
Banana Sheibet. Juice of five lemons, whites of five eggs,
one quart sliced bananas, two and one-half cups sugar, one
quart water. Beat the whites of eggs, add them to the other
ingredients which have been chilled.
MRS. C. E. BASH. (Huntington, Ind.)
Lemon Sherbet. Make a strong lemonade (say four large
lemons to the quart) ; make very much sweeter than for drink-
ing. When "naif fiozen stir in the whites of eight eggs beaten
to a stiff froch. By adding one can of finely chopped pine-
apple this recipe makes delicious pineapple sherbet.
MRS. MAUDE WOODS.
ICES AXD ICK CREAM 103
Oiaiifte Sherbet. One tablespoon Knox's gelatine, one scant
pint water, one cup sugar, six oranges or one pint orange
juice, half cup boiling water; soak gelatine in cold water and
dissolve in boiling waler. Freeze rapidly.
MRS. W. A. HARRISON.
Pineapple Sherbet. Cn3 pint fresh or one can grated pine-
apple, one pint sugar, one ]>int water, one tablespoon Knox's
gelatine one lemon; the gelatine should be first soaked in cold
water and then dissolved in boiling water.
MRS. ANNA REED. (Atlantic Iowa.)
Pineapple Slierbet. One can grated pineapple, one pint su-
gar, one pint water, one tablespoon Knox's gelatine, one lemon.
For gallon and a half: One can pineapple, one and on-half
pints sugar, five lemons, two tablespoons gelatine, two and one
half quarts water; soak gelatine in cold water and dissolve in
boiling water. Turn the freezer rapidly.
MRS. W. A. HARRISON.
Strawberry Sherbet. One quart berries, two cups sugar,
whites of three eggs; add the sugar to the crushed berries,
end after standing an hour strain off all the juice and add to
it an equal amount of water. After it begins to freeze add the
beaten whites of eggs.
MRS. C. A. BASH. (Huntington, Ind.)
Ice Cream. Two quarts new milk, one quart cream, three
scant cups granulated sugar, three level tablespoons flour, eight
eggs and one tablespoon Eddy's Triple Extract of lemon; put
one quart milk in double boiler over the fire and when it boils
stir in the flour previously wet with cold milk, cook thorough-
ly, then add the well beaten yolks; as soon as the custard be-
gins to thicken (which is almost immediately) remove from
flre so it wjll not curdle, and add the sugar. When cold and
ready to freeze add the remaining milk, cream,- well beaten
whites and extract. This quantity will make five quarts of
frozen cream. MRS. M. B. LONG.
Delicious Ice Cream. Beat the whites of two eggs to a stiff
froth, add one cup sugar and a scant half cup flour; beat until
smooth, then pour it into a pint of boiling milk. Cook thor-
oughly. When cold add one half cup sugar, one quart cream
and one tablespoon flavoring. (Eddy's Triple Extract.
MRS. W. E. BROWN. (Sioux Rapids. Iowa.)
104 THE YORK COOK BOOK.
Ice Cream. One quart new milk, put on in a double boiler,
with two teaspoon corn starch, yolks of three eggs and sugar;
let boil fifteen minutes. When cold add one pint thick cream
and flavoring;' put in freezer, add beaten white of eggs and
freeze. MRS. E. O. WRIGHT.
Ice Cream. One quart new milk, one quart cream, one pint
granulated sugar, whites of two eggs beaten stiff, one table-
spoon Eddy's Triple Extract of vanilla. This is excellent and
very easily prepared. MRS. G. W. SHIDLER.
Pineapple Ice Cream. Three pints cream, two large r'pe
pineapples, two pounds powdered sugar; slice the pineapples
thin, scatter sugar between slices, cover and let fruit stand
three hours. Cut or chop it up in the syrup and strain through
a hair sieve or a double bag of course lace; beat gradually
into the cream and freeze as rapidly as possible. Reserve a few
pieces of pineapple unsugared, cut into square bits and stir
through cream when half frozen. MRS. J. LOVE.
DRINKS.
Coffee. Take three tablespoons coffee ground fine, wet with
white of one egg, add one cup cold water, put in coffee pot,
pour enough boiling water to make a quart of coffee, let this
come to a boil, then set back to steep for fifteen or twenty
minutes, when it is ready to serve.
MRS. HELEN DIBBLE.
Filtered Coffee. A patent coffee pot with the two cylindrical
vessels for holding the cloth in position is best for this kind of
coffee. If this cannot be obtained have an iron ring made to fit
the top of a common coffee pot on the inside, to this sew a
small muslin bag (the muslin must not be too thin.) To each
pint of boiling water use one heaping tablespoon of coffee
(have the coffe ground as fine as pepper) ; pour the water on
gradually; after it has filtered through once, pour out and fil-
ter through again. Serve immediately. MRS. JAY SERVISS.
Ralston Coffee. Two pints corn meal, six pints wheat bran.
ICES AND ICE CREAM 105
two cups Orleans molasses, three eggs; mix and dry, and
brown; use one third coffee, two thirds mixture.
MRS. MARY CUNNINGHAM.
Orangeade. Slice two oranges and one lemon, pour over
them a quart of boiling water, sweeten to taste; stir, and place
on ice to cool. Delicious. MRS. MARY O. BROOKS.
Punch. One and one-half dozen lemons, half dozen oranges,
one gallon water; take the. juice of the lemons and half the
oranges and sweeten to taste, then slice the remaining oranges
without peeling and add. Grated pineapple improves it. This
can be weakened with water if desired.
MRS. G. W. SHIDLER.
Punch for 100 Glasses. Two dozen lemons, one dozen
oranges, one. can shredded pineapple, one pint sugar (more if
desired), water to taste. MRS. A. C. WARD.
Straivberry Water. Take one cup of ripe, hulled berries;
crush with a wooden spoon, mixing with the mass a quarter of
a pound of pulverized sugar and a half pint of cold water;
pour the mixture into a fine sieve, rub through and filter till
clear. Add the strained juice of one lemon, and one and a half
pints cold water; mix thoroughly and set in ice chest till
wanted. This makes a nice cool drink on a warm day and is
easily made in strawberry season.
MRS. ARTHUR WELLMAN.
CANDY.
Chocolate Creams. One cup cream, four cups sugar; boil
twenty minutes and stir while cooling. When cool roll in
in balls and cover with melted chocolate.
MISS BELLE WARNER.
Chocolate Drops. Two and one-half cups pulverized or
granulated sugar (maple sugar may be used), one half cup cold
water; boil four minutes, place saucepan in cold water and
beat until cold enough to make, into little balls. Take one half
cake Baker's chocolate, shave off fine and put in a bowl, set in
106 THE YORK COOK BOOK.
top of boiling teakettle to melt, and when balls are cool
enough roll in the chocolate with a fork. This makes eighty.
Or while making the balls mold an almond meat into the
center of each ball, roll in coarse, sugar and you have delicious
cream almonds. MISS LEONA STAFFORD.
Fudges. Two cups sugar, one cup milk, butter size of a
walnut, two squares of chocolate and flavor.-ng; boil till makes
a soft ball in water. Beat until it begins to thicken, thtn pour
into buttered pan. MRS. .J. R. PIERSCN.
Molasses Candy. One cup molasses, one cup sugar, one
tablespoon sharp vinegar. Boil until it hardens when piit in
water. MISS MAY WILCOX.
Nut Candy. Whites of as many eggs as you want; one
tablespoon of water to each white of egg, enough pulverized
sugar to make it stiff; flavor with Eddy's Triple Extract of va-
nilla, roll in balls and put an English walnut on the top of
each. MISS EDNA BYERS.
Taffy Candy. To a quart of "Honey Drip" syrup add two
cups granulated sugar, butter size of a walnut. When put into
water if it hardens it is done. When done add small pinch of
soda, put in pans to cool, and pull.
MISS MARION CARPENTER.
AVhite Cream Candy. Four cups granulated sugar, two
thirds cup water, one third cup vinegar, butter size of an egg,
one tablespoon glycerine, two tablespoons Eddy's Triple Ex-
tract of vanilla, boil all except vanilla, without stirring, twenty
or thirty minutes or until crisp when dropped in water. Just
before pouring upon plates to cool add small teaspoon soda.
After pouring uj)on plates add the vanilla. This can be pulled,
beautifully white. Make in strips and cut with shears.
MRS. J. H. COWELL.
CANNED FOriTS 10'
CANNED FRUITS.
PRESERVES, JELLIES, ETC.
How to Can Fresh Fruit. Dissolve one teaspoon salicylic
acid and one cup white sugar in a quart of boiling water and
let stand until cold; fill jars with clean, fresh, uncooked fruit,
pour over the above cold mixture until fruit is covered, then
seal. Fruit prepared this way retains its color and flavor and
I know will keep for years, as I have used this recipe for a
long time. MRS. J. S. BROWN.
Canned Peaches. Have ready a kettle of boiling water, peel
peaches and put in this until thoroughly heated through; lift
carefully with a wire spoon and place in glass jar. Have a
kettle of boiling syrup ready and fill jar up with the syrup;
seal and put in dark place. MRS. JESSE LOVE.
Canned Strawberries... ..After the berries are picked over
place carefully on a platter as many as can be put in the pre-
serving kettle at ohe time; to each pound of fruit add three
fourths pound sugar, let stand until the juice, is drawn from
them, drain the juice into the kettle and let come to a boil, re-
move the scum which rises, then put in the berries very care-
fully. As soon as they become thoroughly heated put in warm
jars, adding the juice, and seal while boiling hot.
MRS. B. F. GRAHAM.
Combination Butter. Take of nice ripe plums one gallon;
place over the fire with sufficient water to raise; cook gently
until soft and seeds are easily removed, then set aside until cool
enough to be easily rubbed through a fruit sieve. Return to
the fire and have one gallon of good ripe musk melon peeled
and sliced in small pieces; add this to the plums and cook
gently until a nice smooth butter. Flavor with cinnamon and
sweeten to taste. Can while hot. MRS. MARY WENDELL.
Cranberry Mold. Use half as much water as cranberries,
stew until quite soft, strain through colander, then take equal
parts strained sauce and sugar, boil quickly, pour in mold and
let cool. Serve with roast trukey or game.
MRS. D. C. BELL.
108 THE YORK COOK BOOK.
MISCELLANEOUS.
Camphor Ice. One ounce each of glycerine, oil of sweet al-
monds, spermaceti, white wax and pulverized camphor; dis-
solve wax and spermaceti, add oils, then take from the stove
and add camphor and stir until cold.
MRS. HATTIE MAPPS.
Quince and Sweet Apple Preserves. Use equal parts of
(luinces and sweet apples; stew quinces alone, in just enough
water to cover, till tender. Take out quinces and add to the
water sugar sufficient to equal the quantity of quinces and
enough more to equal one fourth the quantity of apples; when
syrup boils add apples. After these- become hot put in quinces
and cook all together till clear. MRS. B. M. LONG.
Preserved Cherries. For every pint of seeded cherries take
cne pint granulated sugar; mix carefully and let stand on the
back of the stove till sugar is melted, then place over the fire
and let boil fifteen minutes, remove and can immediately.
Cherries preserved in this way may seem thin, but do not pos-
sess that strong flavor like those boiled longer, The light red
eherry is preferred. MRS. B. M. LONG.
Rhubarb Jelly. A beautiful jelly can be made from pie
plant. Cut the stalk, after washing, in small pieces, but do
not peel, add enough water to cook until tender, put in a bag
to drain, let stand several hours, then to five cups juice, take
four cups granulated sugar; boil juice tv/enty minutes, add
sugar and boil until it jellies, which will be in ten or fifteen
minutes. This recipe makes a beautiful pink jelly.
MRS. CHAS. P. GILBERT.
Currant Jelly. Pick currants, wash carefully, put in a ket-
tle and cover with cold water; cook slowly until thoroughly
done, strain through a calonder and afterwards strain through
a thin cloth. Take equal parts sugar and juice and boil slowly
for about five minutes; pour in the glasses and let stand until
cold, then moisten a piece of writing paper in brandy, and
cover before putting on the lids. MRS. JESSE LOVE.
MISCELLANEOUS 10^
Preparation For Cleaning: Carpet. For ten gallons take five
bars Ivory soap (laundry size), one pound powdered borax, one
ounce glycerine: shave soap fine, put into four gallons soft
v/ater in boiler, let heat until thoroughly dissolved, then pour
in six gallons soft cold water, let stand until thoroughly cold
and it is ready for use. MRS. A. L. SNOW.
Washing Fluid. One pound Lewis lye four ounces pulver-
ized borax, one ounce salts tartar, one gallon water; dissolve
by heating, when cold add two ounces aqua ammonia. Keep
in glass jars. Use one teacup to three pails water ,and soak
clothes in it over night. It may be used in boiling clothed
also. Whitens clothes, but does not injure them.
MRS. E. Y. LAWRENCE, (Wallace, Neb.
Furniture Polish. Two thirds linseed oil, one third coal oil.
Apply with flannel and polish with clean flannel.
MRS. J. C. KECKLEY.
Furniture Polish. Sixteen ounces each of alcohol and lin-
seed oil, one ounce each of ether and balsam fir. B. KING.
Piano Polish. One quart raw linseed oil, one half pint tur-
pentine, four ounces each alcohol, ammonia, and benzine.
B. KING.
Polish for Starch. One half ounce white wax, two ounces-
white paraffine, two ounces spermaceti one grain ultramarine
blue; put in small pieces in a tin pan, melt together, stirring
the ultramarine blue in after the others are melted, and let
cool in cake. Use a piece of polish the size of a hazelniic to a
quart of starch, after the starch is oTssolved, before putting in
the hot water. Iron shirt in ordinary way, dry thoroughly;
after ironing then place on polishing board, without covering,
and after slightly moistened, finish with round part of a polish-
ing iron, by going crosswise over the linen, holding the iron
at a quarter angle, giving the iron a quick, rolling, sliding mo-
tion, and having the iron hot. MRS. MARY J. STAHL.
Oatmeal Wash For Face and Hands. Put one pound fine
meal in three pints cold water; let it stand twelve hours, then
■nit it in a bag to drip. To the distilled liquid add one ounce
glycerine and one gill alcohol. MRS. MARY WENDELL.
110 THE YORK COOK BOOK.
To Brighten and Clean Carpet. Take equal parts of barrel
salt and corn meal, dampen with water; sprinkle the carpet
Vv'ith this and sweep the carpet very hard. This will also pre-
vent moth from eating carpet; use more salt in this case.
MINNIE P. JOHNSON.
HINTS.
Half a teaspoonful of sugar will nearly always revive a dyr
ing fire, and is always a safe thing to use for this purpose.
The unpleasant noise of a squeaking shoe will often be en-
tirely removed by soaking the sole of the shoe in oil. Pour a
small quantity of linseed or sweet oil upon an old plate or flat
dish and allow the soles of the shoes to stand in the oil over
I'ight.
FOR MOTHS, 'oop.k a piece of paper or rag in some spirits
of turpentine r.nd place it for a day in your bureau, trunks,
closets anil everywhere you are afraid ihey will make an attack.
Two or three times a year will be quite sufficient. More than
this would cause the clothes to smell unpleasantly.
In baking puddings set the pudding dish in a pan of hot
water and the pudding will neither scorch nor become watery.
If vinegar is placed on the stove and allowed to boil it will
help neutralize the odor of onions while cooking.
To keep jellies fronj!» molding cover them over with pulver-
ized sugar to the depth of a quarter of an inch.
In canning fruit Put on the top and tighten with the hand
of clamp, then with the back of a knife press down the edge
of the top firmly on the rubber. Invert the can and let stand
upside down untilperfectly cold, thus allowing the fruit juice
to help seal the jars. Do not disturb the lids by trying to
lighten still more after the jars become cold.
Nothing cleans water bottles more effectually than tea leaves
and vinegar, which should be well shaken about in them and
the bottle then rinsed with cold water.
A little salt on a damp cloth will remove egg stain from
silver, and will also remove tea stains from china.
MISCELLAXEOUS 111
In beating the whites of eggs add a pinch of salt.
Try a handful of sugar in the water in boiling sweet corn.
SOME OF THE USES OF KEROSENE. The latest dis-
covery as to the. use of kerosene is that it softens boots or
shoes which have become harsh from water soaking, making
them as pliable as when new. They should then have a coat of
castor oil to prevent a like condition. It is also good for clean-
ing silverware.
To tell when a cake is done moisten the tip of a finger and
touch the bottom of the pan, and if it hisses it is done.
Salt is a sure, preventive of moths in carpets if put around
the edges when tacked down.
In roasting meat the time allowed, that is, a quarter of an
hour for every pound, must be reckoned from the moment the
meat begins to cook, and not from the time it is put into the
oven, and even with this precaution a little e.xtra time should
be allowed, unless the meat is required underdone.
All boiling puddings must be plunged at once into boiling
water, and the water must never for a moment be allowed to
cease boiling. To dish a pudding, plunge it for a moment into
cold water, and it will turn without breaking.
A few drops of glycerine put in the fruit jars the last thing
before sealing them will keep them from molding.
When baking cake, instead of using paper in pans, grease
[hem well and sprinkle well with flour, shaking off the. surplus.
TO KEEP JELLY. Cut heavy writing paper to fit the top
of jelly cup, grease paper with butter and lay on the jelly, then
cover the top of glass with soft manilla paper moistening with
the white of an egg. Set away in a cool, dry, dark place.
I^OV 2T ^Slt
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