THE
ANN ARBOR
COOK BOOK
GEO. WAHR, Publisher
ANN ARBOR, MICH.
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THE ANN ARBOR
COOK BOOK
COMPILED BY THE
LADIES' AID SOCIETY
OF THE CONGREGATIONAL CHURCH
SECOND EDITION
REVISED AND ENLARGED
"Bad cooking is waste-waste of money and loss of comfort.
Whom God hath joined in matrimony, ill-cooked joints and
ill-boiled potatoes have very often put asunder."---Smiles.
GEORGE WAHR, PUBLISHER AND BOOKSELLER
ANN ARBOR, MICHIGAN
1904
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COPYRIGHT BY
LADIES' AID SOCIETY, ANN ARBOR, MICH.
1904
PREFACE
FIRST EDITION
"Of making many books there is no end," nor need one be
looked for. No apology is offered for adding another to the
many excellent Cook Books, for none now available contains the
choice and tested recipes of many of the best cooks of Ann Arbor.
In compiling this book there has been but one embarrassment, an
embarrassment of riches. To select from the large number of
recipes offered those that could be published has been a formid-
able task, and mistakes must needs have been made. The Com-
mittee of Publication can only say it has used its best judgement,
and regrets that it was compelled to omit many recipes perhaps
quite as good as those published. The embarrassment is some-
what relieved by the free permission of nearly all contributors to
use or omit their contributions. It is unfortunate that many
failed to sign each recipe, as requested, in consequence of which
some are published without proper credit.
While a committee of the Ladies' Aid Society of the Con-
gregational Church edited the work, yet recipes have been con-
tributed so generally by the ladies of the whole city that the book
is in fact, as in name, "THE ANN ARBOR COOK BOOK". Thanks
are due to so many that mention by name is impossible. Special
mention is due to MISS HUNT for the cover-page design, to MRS.
ANGELL for the valuable article on "HOW to Serve." Which she,
though very willing to assist, was yet most reluctant to prepare
for publication, and to the advertisers whose support makes the
work possible, and who have a message in their advertisements
that will repay the attention of householders.
With the hope that THE ANN ARBOR COOK BOOK will con-
tribute to the welfare and comfort of the homes it enters, it is
offered to the public.
SECOND EDITION
The first edition of "THE ANN ARBOR COOK BOOK" having
been exhausted, it was deemed advisable to issue a second one,
revised and enlarged. The advertisements having served their
time and purpose are omitted in this edition, and their space
occupied by additional recipes. With this change, and the addi-
tion of a second part devoted to "Dietetics," the Cook Book
becomes a permanent publication and it is to be hoped it will meet
the needs of all housekeepers desiring a complete book on cookery
at a moderate price.---EDITOR.
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CONTENTS
PART I
Preface 3
Contents (Part I) 5
Contents (Part II) 6
Hints on Serving 7
Menus for One Week for Each Month in the Year, and for
Special Occasions 13
The Varieties of Seasonable Foods in Market During the
Year 47
Time Table for Cooking 55
Soups 59
Fish and Shell-fish 81
Meats 99
Poultry 131
Sauces and Dressings for Meats 147
Eggs and Cheese 157
Salads 169
Bread, Rolls, Muffins, Griddle Cakes, etc 191
Sandwiches 225
Vegetables 233
Pickles and Relishes 267
Preserves, Jellies, and Jams 289
Cakes 307
Creams, Ices, and Desserts 349
Pastry and Puddings 383
Sauces for Puddings 425
German Cookery 433
Chafing Dish Dainties 447
Confectionery 459
Beverages 473
Cooking With a Gas Range 485
Household Miscellaneous 493
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CONTENTS
PART II
DIETETICS
Compiled by MRS. W. B. HINSDALE
I. DIETETICS 515
1. Infant Feeding 515
a. Introductory 515
b. Statistics 515
c. Classification of Foods 517
d. Feeding an Infant under one year old 520
(1) Natural Method 520
(2) Artificial Method 521
e. Feeding a Child over one year old 523
f. General Rules for Feeding Children 525
g. Commercial Foods 526
2. Milk 527
a. Importance of Pure Milk 527
b. Milk Supply in Cities 529
c. Sources of Contamination 530
d. Uses of Milk 531
e. Milk Derivatives 531
3. Food Values 534
4. The Invalid's Tray 546
II. DISINFECTION 559
III. ACCIDENTS 561
IV. POISONS AND ANTIDOTES 566
V. MISCELLANEOUS 570
1. Children and Invalids 570
2. Foods and Cooking 574
HINTS ON SERVING
THE DINING ROOM.
The subject upon which I have been requested to say a few
words is, in a way, of great importance to all young persons just
facing the problem of the establishment of a new home. One
feels much diffidence in approaching it, since the subject is one
with which perhaps every one is supposed to be more or less
familiar. Still, as our eye often serves to quicken our appetite
and predisposes us to the enjoyment of the food set before us, one
may well consider the simple means by which this may be
attained.
Pardon me if I state as the first essential absolute cleanliness.
It matters comparatively little how coarse or how fine the table
linen may be, but it matters everything that it should be spotless.
This, of course, requires much care on the part of the young
housekeeper. Various devices are now in vogue by means of
which the parts of the table which are most exposed are protected.
Waiter cloths at the tea and coffee end of the table, carving cloths
at the opposite end where the Master of the house exercises his
nascent genius, are easily laundered and save the larger cloth
from disfigurement. Sparkling glass, well polished silver, and
this applies equally to plate, china or porcelain, so thoroughly
dried that its polish makes it seem like new, and last, but by no
means least, all steel implements carefully polished with brick
dust---all these details, though seemingly trivial, go a long way
toward making any table attractive. It is not the elegance of the
furnishing of a table, but it is the good taste and the absolute neat-
ness that make it charming. And really it does not take any
longer nor does it require more strength to have one's table always
attractive. Hot soap suds, dry towels, careful scraping of dishes
before they are put into the suds, will bring about this result.
Every person who has practiced upon these lines will tell you
that with hot suds and dry towels the labor of washing dishes is
reduced by one-half.
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Might I say a word about the order in which this work should
be done? Whatever glassware has been used should be first
washed and dried. If milk has been in any of the receptacles,
rinse with cold water, then wash in hot suds, place in hot water
and wipe with dry towels. Silver should not be rinsed, but
should be wiped directly from the suds. Next the cups and
saucers. And now we have finished the fancy part of our dish-
washing. All the plates and vegetable dishes should be carefully
scraped and the scrapings put with refuse. (It goes without say-
ing that every good housekeeper will have a receptacle for this
debris, in some outside closet, which should be emptied two or
three times a week.) For one's personal convenience it is better
to have the plates and flat vegetable dishes washed first and then
the deeper dishes. But those are matters for each one to decide
for herself.
It is always well to restore to its appointed place in the closet
or on the sideboard each dish after each meal, as upon this
depends the neatness of the dining-room and the speed with which
the table may be laid for the next meal. The old motto "A place
for everything and everything in its place" is nowhere more appli-
cable than in the dining room closets and in the pantry. If every
one who reads this cook book should turn around and say, "What
right have you to suppose that I do not know this," I should say,
"None whatever; only I have been implored to speak of these
simple things."
Now as to the matter of serving, by which I mean the laying
of the table and the way in which the courses are served. Break-
fast varies so much in different families that it is quite unneces-
sary to speak of that. If the lady of the house is her own cook
and handmaiden both, she will speedily learn to abbreviate her
steps and by having a small table within reach of her own seat will
avoid the getting up and down, which, to say the least, spoils her
own meal.
Luncheon in these later days has assumed more importance
in the social life than formerly. It is not so elaborate as a dinner,
it is served in a more informal way, and one can entertain ten
or twelve people at luncheon with far less labor than for a corre-
sponding number of persons at dinner. I have heard it said that
the difference between a luncheon and a dinner is that at one you
have soup and at the other you do not. This does not absolutely
hold, becaues very frequently at luncheon one serves a bouillon,
Page no 9
or a soup that is served in cups instead of in the regular soup
plates. Still that is a general distinction that holds. One may
have a very simple luncheon. Any good cook book gives menus
from very simple to most elaborate luncheons. Three courses are
all that are really necessary. These may be, bouillon, meats, des-
sert; or fruit, fish, meat, dessert; or a meat, a salad, a dessert.
Or, again, one may have five or six courses; fruit, bouillon, fish,
meat, entree, salad, ices, coffee. At a luncheon one can make use
of réchaufées.
In general, in laying the table for luncheon, one would place
on the left of each plate as many forks as there were courses. On
the right, the knives---two sets of knives are usually sufficient.
In line with the tumbler the spoons that may be required---bouil-
lon, tea and coffee spoons. The napkin should be placed at the
right of the plate. I say nothing about the decorations. Every-
one recognizes the fact that flowers always add to the beauty of a
table. A simple center piece of some growing plant or a dish of
fruit is all that is really necessary, something to mark the center
of the table.
There is much liberty in a luncheon, and if the prerequisites
which I have mentioned are observed, each housekeeper can make
use of her own judgment and be assured of securing for herself
and her friends a pleasant hour, since it is the exchange of nimble
wits and kindly feeling that make hospitality.
A word about the little delicacies which are additions but by
no means necessities: Olives, salted nuts, confections, bon-bons
are always served in little dishes disposed about the table as the
eye of the mistress shall indicate. Too many of these dishes, how-
ever, detract from the simplicity of the table. A dish of chipped
ice ready for the goblets is always ornamental to a table, and if one
or two fern leaves are thrown upon it, it becomes a thing of beauty.
Perhaps I might add that when the table is served by a maid,
she should place everything on a little salver or waiter and pass
it to the guests. A clean doiley, decorated as much or as little
as one pleases, saves the Japan or silver waiter, and adds to the
dainty aspect.
I have been so urgently requested to write more definitely
about a dinner, that, contrary to my own judgment, I will add
a few lines on this subject, prefacing them by the statement that I
shall not here attempt to consider a large and ceremonious dinner.
A very pretty dinner for ten or twelve persons need have
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only five courses: Soup, fish, meat, salad, dessert, and always
coffee, last. One somewhat more elaborate may have first, grape
fruit (which has had the core and fibre removed and the inter-
stices filled with sugar and been placed in the refrigerator until
thoroughly chilled, half of the fruit to a person), or oysters served
on the half shell, six to a person (if not on the half shell procure
the extra selects), have them thoroughly drained and stand on ice
until just before they are to be served; to be nice they must be
very cold. Place around a plate with a slice of lemon in the
center. If the oysters on the half shell are used they should not
be opened until just as they are served; second, soup; third, fish;
fourth, an entree (this is a side dish such as chicken croquette, or
any little pattie); fifth, the roast, which is the main dish of the
dinner; sixth, sherbet (that is, a water-ice served in glasses);
seventh, any game like quail, partridge, pheasant, and a salad;
eighth, a dessert; ninth, fruits; tenth, coffee. To take the first
menu more in detail:
First the soup. There are many from which to choose. As
variety in flavor and appearance is always stimulating to the
appetite, it is well to consider how the fish, which is the second
course, is to be prepared. If plain boiled with drawn butter and
egg sauce, then a dark, rich, highly seasoned soup would be pal-
atable. If the fish is stuffed and baked with sauce Hollandaise,
then a clear consommé, or a delicate cream soup would be prefer-
able. Bread sticks, or what are commonly called soup crackers,
should be served with the soup. With the fish course bread and
butter spread in thin slices folded together is by many thought a
sufficient accompaniment, but plain boiled potatoes, passed
through a colander and lightly heaped upon a dish, are always in
good form. The main dish of the dinner is the roast. This may
be a fillet of beef, a saddle of venison, a leg of mutton, a roast
turkey, or roasted chickens or ducks; whatever the season or one's
individual taste approves. With this you will serve always two
vegetables; you may very well have three---potato souffle, hominy
croquettes, roast sweet potatoes, or potatoes mashed and fried in
little round balls, macaroni au patin and squash, or potatoes
mashed and browned in the oven, green peas or beans and rice
croquettes. In a word, potatoes in some form and then such vege-
tables as the season affords, spinach, tomatoes, parsnips, etc., never
more than three at a dinner. Cranberry sauce or currant jelly or
sweet pickles, and any sour pickle may be a very pleasant addition.
Page no 11
The salad may be a shrimp, or lobster, or chicken salad, or
a plain lettuce salad, or indeed any of the varieties with which
modern cook books abound. The lettuce salad admits of a French
dressing, but the others mentioned here require a mayonnaise
dressing. Oysters fried in crumbs are a very nice accompani-
ment of the salad course. Toasted crackers, buttered, salted with
grated cheese sprinkled over them, or if one prefers the salted
wafers one can always purchase, and cheese sticks should be
served with this course. The dessert may be selected from a
great range of dainties. Pies, except at Thanksgiving or Christ-
mas, do not find place in so large a dinner party as we are now
discussing, and even the famous plum pudding is a little heavy.
But all the various confections such as frozen pudding, choco-
late cream, floating island, velvet cream, blanc mange, ice cream,
jellies, lemon, orange, coffee are awaiting the choice of the mistress of the
feast.
It goes without saying that in the season of fruits one can
have a charming dessert without recourse to the cook. Cake
should be served with this course. Here again one has an
embarrassment of riches to choose from. I would suggest that
at this stage a light and simple cake is most desirable. In the
season when fresh fruits are not attainable, nuts and raisins
make a very pleasant end of a dinner and lead up to the coffee
which completes the bill of fare. In some cases, in fact quite
generally, the coffee is served in the parlor after the guests have
left the table, but unless the service is well trained it is easier to
have it at the table.
The directions for laying the table would be the same as
those given for the luncheon table. If one has not forks or
spoons sufficient to use for all the courses, they should be care-
fully washed and sent back into the dining room. There should
be one person whose duty it is to attend to this so that there is
no unnecessary delay.
I really feel that I ought to apologize. It seems to me a
great impertinence to be sending out any such crude directions to
those who perhaps have far more practical knowledge than I
have, but you will believe me that what I have done has been
actuated by the desire to do a little in the great labor of prepar-
ing this book for the benefit of the Ladies' Aid Society.
MRS. JAMES B. ANGELL.
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MENUS FOR ONE WEEK FOR EACH MONTH IN THE YEAR
(Chicago Record-Herald Cook Book.)
JANUARY
SUNDAY
BREAKFAST
Baked Bananas
Oatmeal Sugar and Cream
Stewed Kidney Spanish Omelet
Crumpets Coffee
DINNER
Consommé with Rice
Rib of Beef Yorkshire Pudding
Hominy, in Southern Style Corn
Scalloped Potatoes
Mayonnaise of Celery
Wafers American Brie
Plain Plum Pudding Foamy Sauce
Coffee
SUPPER
Fresh-Water Terrapin
Cold Saratoga Chips
Rolls and Butter
Lemon Jelly Cake
Coffee
MONDAY
BREAKFAST
Grits Sugar and Cream
Slices of Cold Beef, Fried in Butter
Boiled Eggs
Rolls Coffee
LUNCHEON
Kloops Cold Slaw
Stewed Fruit Wafers
Tea
DINNER
Clear Soup with Croutons
Breaded Cutlets Tomato Sauce
Boiled Rice Stewed Celery
Lettuce Salad, French Dressing
Wafers Cheese
Little Puddings, a la Grand Belle
Sponge Cake
Coffee
TUESDAY
BREAKFAST
Fruit
Oatmeal Sugar and Cream
Boston Baked Hash Plain Omelet
Rolls Coffee
LUNCHEON
Broiled Oysters on Toast
Baked Apples Vanilla Sauce
Cocoa
DINNER
Turkish Soup
Broiled Steak Mashed Potatoes
Stewed Turnips Peas
Sorrel Salad
Wafers Cheese
Farina Custards
Coffee
WEDNESDAY
BREAKFAST
Fruit
Oatmeal Sugar and Cream
Hamburg Steaks Brown Sauce
French Fried Potatoes
Date Gems Coffee
LUNCHEON
Ham Croauettes, Tomato Sauce
Thin Bread and Butter
Canned Cherries Wafers
Tea
DINNER
Cream of Potato Soup
Roast Duck, Olive Sauce
Grape Jelly
Potato Croquettes Peas
Mayonnaise of Celery
Wafers Cheese
Coffee Parfait
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THURSDAY
BREAKFAST
Fruit
Grits Butter and Sugar
Corn Fritters (canned corn)
Parsley Omelet
Graham Gems Coffee
LUNCHEON
Salmi of Duck Mayonnaise of Cabbage
Cinnamon Bun Chocolate
DINNER
Pepper Pot
Boiled Leg of Mutton, Caper Sauce
Boiled Rice Cauliflower
Lettuce Salad, French Dressing
Cheese Fingers
Pumpkin Custard Cranberry Tart
Coffee
FRIDAY
BREAKFAST
Fruit
Oatmeal Sugar and Cream
Broiled White Fish Fried Potatoes
Muffins Coffee
LUNCHEON
Cecils from Cold Mutton,
Sauce Béchamel
Cold Slaw
Orange Fritters, Vanilla Sauce
Bhud Tea
DINNER
Cream of Corn Soup (canned corn)
Baked Rock, Shrimp Sauce
Plain Boiled Potatoes Peas
Asparagus on Toast
Lettuce Salad, French Dressing
Wafers Cheese
Apple Charlotte Coffee
SATURDAY
BREAKFAST
Fruit
Wheat Granules Sugar and Cream
Broiled Steak Stewed Potatoes
Flannel Cakes Coffee
LUNCHEON
Panned Oysters Salted Wafers
Evaporated Peaches Coffee Cakes
Bhud Tea
DINNER
Oyster Plant Soup
Breaded Chops, Tomato Sauce
Scalloped Potatoes Peas
Lettuce Salad, French Dressing
Cheese Fingers
Sweet Potato Pudding
Coffee
FEBRUARY
SUNDAY
BREAKFAST
Oatmeal, with Cream
Stewed Kidneys Broiled Potatoes
Rice Muffins Coffee
DINNER
Beef Roll Baked Potatoes
Normandy Salad
Prune Pie Coffee
LUNCHEON
Egg Vermicelli
Brown Bread and Butter
Baked Bananas Cocoa
MONDAY
BREAKFAST
Oranges
Minced Meat, on Toast, with Bacon
Buckwheat Cakes Maple Syrup
Coffee
LUNCHEON
Calves' Brains, with Eggs
Spaghetti, with Cream Sauce
Hot Rolls Doughnuts
Tea
DINNER
Mutton Broth,
with Rice and Sliced Lemon
Corn Beef, Caper Sauce
Mashed Potato
Cabbage, Cream Sauce
Pepper Mangoes
Banana Float Coffee
TUESDAY
BREAKFAST
Cracked Wheat and Cream
Corned-Beef Hash Baked Sweet Apples
White Muffins Coffee
LUNCHEON
Panned Oysters Baked Sliced Potatoes
Brown Bread Sandwiches
Spiced Currants Tea
DINNER
Green-Pea Soup
Veal Cutlets, with Tomato Sauce
Mashed Potatoes
Lettuce, with French Dressing
Sponge Pudding Coffee
WEDNESDAY
BREAKFAST
Halved Oranges
Hashed Brown Potatoes
Codfish in Cream
Laplanders Vienna Coffee
LUNCHEON
Mock Bisque Soup
Curry of Tripe Peanut Sandwiches
Anis Brod Cocoa
LUNCHEON
Cream of Potatoes
Chicken smothered in Sauerkraut
Stuffed Sweet Potatoes
Macaroni and Tomatoes
Hulnah Coffee
THURSDAY
BREAKFAST
Boiled Snowflakes, with Cream
Eggs, au lit
Hot Rolls, Butter Coffee
LUNCHEON
Cold Ham Scalloped Potatoes
Bread and Butter
Sugar Cookies Red Raspberry Jam
DINNER
Gumbo Chicken Rice
Lettuce, with Oil and Vinegar
Crackers Cheese
Bread and Butter Souffle
Coffee
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FRIDAY
BREAKFAST
Quaker Oats
Codfish in Purée of Potatoes
Bread and Butter Hominy Drop Cakes
Coffee
LUNCHEON
Sardine Salad Cracker Toast
Fairy Gingerbread Cheese
Tea
DINNER
Scotch Roll Shredded Cabbage
Riced Potato Togus Bread
Cheese Custards Bread and Butter
Bananas Apples
Shells
SATURDAY
BREAKFAST
Jellied Apples Cream Omelet
Fried Slices of Breakfast Food
Breakfast Puffs and Plum Butter
French Filtered Coffee
LUNCHEON
Fried Oysters Gooseberry Jam
Parker House Rolls and Butter
Cream Slaw Saratoga Chips
Walnut Wafers Tea
DINNER
Vegetable Soup
Roast Beef Quirled Potatoes
Fried Parsnips
Sweet Pickled Peaches
Orange Charlotte with Whipped Cream
Graham Cake Coffee
MARCH
SUNDAY
BREAKFAST
Silver Prunes Stewed
Poached Eggs Cream Toast
Coffee
DINNER
Bouillon with Mound of Rice
Roast Turkey with Mushroom and
Oyster Dressing
Cranberries Giblet Sauce Bread
Mashed Potatoes
Snow Pudding Lebküchen
Coffee
LUNCHEON
Roman Meat Pudding
Sliced Brown Bread Rice Croquettes
Tea
MONDAY
BREAKFAST
Nectared Oranges
Broiled Whitefish, with Sliced Lemon
Potato Croquettes Hot Rolls
Coffee
LUNCHEON
Corn Fritters Deviled Ham Sandwiches
Pickled Green Tomatoes
Prune Sponge Cocoa
DINNER
Beef Soup, with Almond Balls
Cold Turkey Baked Sweet Potatoes
Scalloped Tomatoes Celery Salad
Children's Favorite Dessert
Coffee
TUESDAY
BREAKFAST
Liver and Bacon Fried Potatoes
Cream Toast Stewed Apricots
Coffee
LUNCHEON
Lobster à la Newburg
Steamed Brown Bread
Orange Jelly Tea
DINNER
Purée of Potatoes Fried Veal Cutlets
Baked Sweet Potatoes Lima Beans
Apple Tapioca Pudding Coffee
WEDNESDAY
BREAKFAST
Oranges
Wheat Flakes and Cream
Egg Toast Doughnuts
Coffee
LUNCHEON
Minced Veal Bread and Butter
Saratoga Chips
Sweet Cucumber Pickles
Sponge Cake Tea
DINNER
Celery Soup
Roast Beef, with Yorkshire Pudding
Browned Potatoes
Lettuce, with Mayonnaise Dressing
Mock Cherry Pie
Coffee
THURSDAY
BREAKFAST
Oranges
California Breakfast Food, with Cream
Broiled Ham Brown Potatoes
Toast Coffee
LUNCHEON
Oyster Rarebit Bread and Butter
Canned Apricots Macaroon Cakes
Vienna Chocolate
DINNER
Vegetable Soup
Roast Pork, Apple Sauce
Baked Potatoes Lima Beans
Bavarian Cream Coffee
FRIDAY
BREAKFAST
Fruit Salad
Rice and Meat Croquettes
Eggs à la Suisse
Griddle Cakes with Syrup
Coffee
LUNCHEON
Creamed Mushrooms on Toast
Potato Salad
Lunch Cake Stewed Apricots
Chocolate
DINNER
Cream of Tomato Soup
Baked White Fish with Dressing
Scalloped Sweet Potatoes Cold Slaw
Tapioca Pudding Coffee
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SATURDAY
BREAKFAST
Fried Mush with Maple Syrup
Poached Eggs on Toast
Coffee
LUNCHEON
Oysters à la Newberg Sacked Potatoes
Pickles Albany Fruit Cake
Tea
DINNER
Cream of Celery Soup
Pocket of Veal with Spanish Dressing
Baked Potatoes Lady Cabbage
Syllabub Coffee Cake
Coffee
APRIL
SUNDAY
BREAKFAST
Bananas
Wheatall, Sugar and Cream
Perfection Omelet Baked Potatoes
Radishes
Rice Waffles Maple Syrup
Coffee
DINNER
Bouillon en Tasse
Chicken Pie Cranberry Jelly
Oyster Plant Croquettes Potato Balls
Easter Trifle
Clover Club Cheese Salted Wafers
Coffee
LATE LUNCHEON
Salmon Salad
Bread and Butter Sandwiches
Easter Cake Sliced Oranges
Vienna Chocolate
MONDAY
BREAKFAST
Oranges Germmeal
Eggs, New York Style Sweet Muffins
Coffee
LUNCHEON
Planked Salmon Radishes
White and Graham Bread
Stewed Dried Pears Gingerbread
Tea
DINNER
Purée of Chicken and Rice
Round Roast of Beef with Gravy
Browned Potatoes
Tomatoes (canned)
Blanc Mange with Caramel Sauce
TUESDAY
BREAKFAST
Oranges
Wheat Griddle Cakes
Baked Eggs Crullers
Coffee
LUNCHEON
Chipped Beef Potato Dice
Bread and Butter
Corn Starch Puffs Marmalade
Tea
DINNER
Potato Soup
Veal Potpie Spinach
Mock Snow Pudding
Coffee
MENUS
WEDNESDAY
BREAKFAST
Fruit
Farina with Cream
Ham Quenelle Boiled Eggs
Hot Biscuit Coffee
LUNCHEON
Fried Oysters with Lemon
Macaroni Croquettes
Pickles
Lunch Rolls Hot Chocolate
DINNER
Broiled Beefsteak Lyonnaise Potato
Radishes
Cabbage Salad on Lettuce
Apple Compote Coffee
THURSDAY
BREAKFAST
Cracked Wheat and Cream
Omelet Buttered Toast
Buckwheat Cakes and Maple Syrup
Coffee
LUNCHEON
Anchovy Toast Walnut Sandwiches
Brown Bread Chocolate
DINNER
Tomato Soup
Boned Calf's Head Potato Timbale
Creamed Onions
Mince Pie Tea
FRIDAY
BREAKFAST
Fruit
Quaker Oats, Cream and Sugar
Cream Hash Sweet Potato Croquettes
Bread Puffs Coffee
LUNCHEON
Veal Loaf Sliced Tomatoes
Bread and Butter
Swedish Cake Iced Apples
Ceylon Tea
DINNER
Turtle Bean Soup
Turbot à la Crême Steamed Potatoes
Parsnips Served in Cream Pickles
White Bread
Simple Fruit Pudding
Coffee or Tea
SATURDAY
BREAKFAST
Oranges
Wheatall with Cream
Rissoles Potatoes Fried
Hot Cross Buns Coffee
LUNCHEON
Escalloped Oysters Chili Sauce
Bread and Butter Fruit Salad
Chocolate Menier
DINNER
Mock Bisque
Roast Mutton Roast Potatoes
French Peas Lettuce Salad
Orange Pudding Tea
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MAY
SUNDAY
BREAKFAST
Rhubarb Sauce
Chicago Muffins Fried Perch
Fried Potatoes
Coffee
DINNER
Ox-Tail Soup
Spring Lamb Mint Sauce
Green Peas Lettuce and Beet Salad
Neapolitainoes French Coffee
LUNCHEON
Giblet Patties Welsh Rarebit
Rusks Russian Tea
MONDAY
BREAKFAST
Bananas
Fried Cornmeal Mush
Radishes Broiled Breakfast Bacon
Buttered Toast Coffee
LUNCHEON
Fruit Salad Minced Ham
Thin Buttered Bread
Young Onions
Tea
DINNER
Tomato Soup
Fresh Boiled Beef Horseradish Sauce
Brown Mashed Potatoes
Asparagus
Cup Rice Pound Cake
Coffee
TUESDAY
BREAKFAST
Sliced Pineapple
Wheat Flakes Sugar and Cream
Liver à la Bordelaise Potato Souffle
Raised Corn-Bread Coffee
LUNCHEON
Croquettes of Macaroni
Bread and Butter, Sandwiches
Sliced Tomatoes
Chocolate Wafers Almond Cream
Iced Milk
DINNER
Velvet Soup
Egyptian Chicken Steamed Potatoes
Cauliflower
Bread and Butter Pickled Onions
Lemon Cream Pie Tea
WEDNESDAY
BREAKFAST
Oranges
Beef Croquettes Rice Muffins
Coffee
LUNCHEON
Columbus Eggs Saratoga Chips
Pineapple Gold Cake
Iced Tea
DINNER
Potato Soup
Roast of Veal with Gravy
Baked Potatoes Asparagus in Ambush
Frozen Custard Angel's Food
Coffee
MENUS
THURSDAY
BREAKFAST
Sliced Bananas Oatmeal and Cream
Stewed Kidney Hot Buttered Toast
Coffee
LUNCHEON
Fried Perch Thin Bread and Butter
Cucumbers Tea
DINNER
Roast of Rib Mutton Chops
("Crown Roast")
Potatoes au Gratin Spinach
Pineapple Fritters
After-Dinner Coffee
FRIDAY
BREAKFAST
Cerealine Flakes, cream and sugar
Sliced Tomatoes
Soft-boiled Eggs Cream Toast
Coffee
LUNCHEON
Thin Bread and Butter
Watercress Strawberry Shortcake
Orangeade
DINNER
Cream of Asparagus Soup
Baked fish Mashed Potatoes
Lettuce, with French Dressing
Junket Sponge Cake
Coffee
SATURDAY
BREAKFAST
Bananas
Cracked Wheat, with Cream and Sugar
Sweetbreads and Eggs on Toast
Radishes Crullers
Coffee
LUNCHEON
A dainty luncheon dish
Baked Potatoes Sliced Cucumbers
Whole Wheat Bread Molasses Wafers
Chocolate
DINNER
Fish Soup
Larded Calf's Liver
Potatoes à la Royale
Peas Young Onions
Queen of Puddings
Coffee or Tea
JUNE
SUNDAY
BREAKFAST
Pieplant Sauce
Minced Meat on Toast
Cold Boiled Potatoes, Fried Whole
Wheat Griddle Cakes, Syrup
Coffee
DINNER
Vegetable Soup
Stuffed Veal, Gravy
Cauliflower with Dressing
Mashed Potatoes
Strawberry Sherbet Coffee
LUNCHEON
Soyer's Eggs Saratoga Chips
Cold Asparagus Salad
Cherries Gingerbread
Tea
---------------------------------------------------------------------
(AACookbook0013)
MONDAY
BREAKFAST
Strawberries and Cream
Codfish Balls Boston Brown Bread
Toast Coffee
LUNCHEON
Veal Roll Thin Bread and Butter
Orange Fritters Iced Tea
DINNER
Mock Oyster Soup Crackers
Tongue Piquant Sauce
Stuffed Tomatoes Spinach
Mashed Potatoes
Strawberry Sherbet Tea
TUESDAY
BREAKFAST
Farinose and Milk
Watercress and Sliced Tomatoes
Poached Eggs on Toast Graham Gems
Coffee
LUNCHEON
Fried Whitefish Sliced Cucumbers
Buttermilk Scones
Strawberries and Cream
Tea
DINNER
Carrot Cream Soup
Breast of Mutton and Tomato
String Beans, Parsley Sauce Potatoes
Iced Pineapple
Cheese After-dinner Coffee
WEDNESDAY
BREAKFAST
Black Raspberries
Tomato Sauce with Poached Eggs
Hashed Potatoes
Yeast Puffs and Coffee
LUNCHEON
Cheese Omelet
Thin Bread and Butter. Olives
Shredded Pineapples Hot or Iced Tea
DINNER
Onion Soup
Fish, Maitre d' HÔtel Baked Potatoes
Deviled Eggs Sliced Cucumbers
Banana Float and Cake
THURSDAY
BREAKFAST
Sliced Pineapple
Poached Eggs with Sauce Veal Trifles
Warm Breakfast Rolls
Potato Patties
Coffee
LUNCHEON
Soup---Olla-podrida
Grandmother's Greens Graham Gems
Apple Florendine
Cocoa
DINNER
Chicken Fricassee
Cold Breakfast Rolls Mashed Potatoes
Creamed Peas
Strawberries and Cream
Tea
MENUS
FRIDAY
BREAKFAST
Strawberries and Cream
Broiled Ham and Egg Toast
Coffee
LUNCHEON
Salad of Calves' Brains
Bread and Butter Green Onions
Cookies Hot or Iced Tea
DINNER
Mock Oyster Soup
Broiled Black Bass New Potatoes
Cucumbers
Chocolate Cream Coffee
Coffee
SATURDAY
(Selected.)
BREAKFAST
Strawberries
Ham Croquettes Muffins
Hominy Griddle Cakes Coffee
LUNCHEON
Scalloped Tomatoes Bread and Butter
Baked Berry Rolls
Tea
DINNER
Duchess Soup
Beef Roulette Brown Mashed Potatoes
Pickles Green Peas
Strawberry Sponge
Coffee
JULY
SUNDAY
BREAKFAST
Blackberries
Oatmeal Croquettes
Egg Vermicelli Thirded Bread
Coffee
DINNER
Roast Veal Mashed Potatoes
Summer Squash Stuffed Tomatoes
Blackberry Roll, Fruit Sauce
Coffee
LUNCHEON
Potted Fish
London Crumpets Cottage Cheese
One Egg Cake Raspberry Vinegar
MONDAY
BREAKFAST
Bananas, with Currant Juice
Hashed Veal, with Scrambled Eggs
Avena Gems Coffee
LUNCHEON
Swiss Sandwiches
Cucumbers French Dressing
Savoy Cakes Frothed Chocolate
DINNER
Green-Corn Soup
Flank Steak Broiled Mashed Potatoes
Tomato Farci
Raspberry Foam Coffee
---------------------------------------------------------------------
(AACookbook0014)
TUESDAY
BREAKFAST
Pears
Sliced Baked Ham
Light Rolls Coffee
LUNCHEON
Bread and Butter
Tomatoes, with Mayonnaise Dressing
Tea Cakes
Blackberries, with Cream
DINNER
Green-Pea Soup
Fried Chicken Boiled Green Corn
Beets
Chocolate Wafers Peaches and Cream
WEDNESDAY, JULY 4TH.
BREAKFAST
Red and White Currants
Farina Molds, Sugar and Cream
Sliced Tomatoes (iced)
Fried Perch Salem Muffins
Coffee
LUNCHEON
Sardine Sandwiches French Pickle
Salad of '76
Snowballs Red Raspberries
Iced Tea
DINNER
Consommé à 1' Independence
Roast Lamb, Mint Sauce New Potatoes
Telephone Peas Cucumber Fritters
Cherry Roll, Fruit Sauce
After-dinner Coffee
These are intended to be red and
white menus, since it is impracticable to
use the other color of our flag (blue) in
articles of food. The salad should be
garnished with rings of the white of a
hard-boiled egg and disks cut from
boiled beets, while the tiny flags, sold at
two cents a dozen, may be used as table
decorations in connection with the
dozens of white clover now blossoming
so luxuriously in many of our vacant
city lots.
THURSDAY
BREAKFAST
Blueberries and Milk
Summer Sausage Potato KlÔsse
Bread Balls Coffee
LUNCHEON
Tongue Salad Creamed Potatoes
Bread and Butter
Wild Red Plums Spice Cookies
Royal Spruce Beer
DINNER
Toast Soup
Stuffed Beefsteak, Sauce Piquante
Ragout of Vegetables Watermelon
Coffee
FRIDAY
BREAKFAST
Iced Raspberries
Barley Crystals Cream and Sugar
Something for Breakfast
Coffee
LUNCHEON
Eggs in Cases Sliced Tomatoes
Japanese Fritters Iced Cocoa
DINNER
Normandy Soup
Baked Fish New Potatoes Cucumbers
Marguerite Pudding
Coffee
SATURDAY
BREAKFAST
Cherries on Stem, Powdered Sugar
Fairy Omelet
Fried Tomatoes, with Cream
Brown Bread Coffee
LUNCHEON
Radishes
Chicken and Rice Croquettes
Thin Slices of Bread and Butter
Shredded Pineapple Iced Tea
DINNER
Braised Tongue
Small New Potatoes in Cream Peas
Sliced Cucumbers
Raspberry Shortcake Coffee
MENUS
AUGUST
SUNDAY
BREAKFAST
Huckleberries and Cream
Egg on Toast Brown Bread
Coffee
DINNER
Tomato Soup
Roast Lamb, with Mint Sauce
Baked Potatoes Green Corn
Egg Salad on Lettuce, with French
Dressing
Chocolate Ice Cream Angel Food
Coffee Iced Tea
LUNCHEON
French Toast
Deviled Eggs Cheese Wafers
Boiled Custard Cookies
Iced Tea or Lemonade
MONDAY
(Mrs. M. D. Adams, Alexandria, Ind.)
BREAKFAST
Iced Melons.
Cereal with Cream and Sugar
Individual Omelet Hot Rolls
Coffee
LUNCHEON
Boiled Boneless Herring
Whole Wheat Bread Sliced Cucumbers
Sugared Peaches Iced Tea
DINNER
Soup, Cold or Hot
Broiled Beefsteak Mashed Potato
Filled Peppers
Cocoanut Ice Cream Coffee
TUESDAY
BREAKFAST
Cantaloupes
Clam Toast Warm Rolls
Apple Foam Sugar Cookies
Coffee
LUNCHEON
Tomato Soup
Berry Sandwiches Junket
Lemonade
DINNER
Cold Fruit Soup
Roast Tongue, Austrian
Baked New Potatoes
Baked Corn
Cucumber Salad Wafers
Sliced Peaches with Cream
Cake Coffee
WEDNESDAY
(Lena M. Gross, Park Ridge, Ill.)
BREAKFAST
Halved Peaches
Toasted Wheat Flakes with Cream
Creamed Veal on Toast
German Coffee Cake
Coffee
LUNCHEON
Corn Omelet
Baked Tomatoes Bread and Butter
Date Cake Iced Tea, Russian
DINNER
Creamed Tomato Soup
Potted Spring Chicken Boiled Potatoes
Cauliflower Cucumber Salad
Watermelon
Coffee
---------------------------------------------------------------------
(AACookbook0015)
THURSDAY
BREAKFAST
Rice with Cream and Sugar
Huckleberries with Biscuit and Cream
Chicken Toast Muffins
Coffee
LUNCHEON
Sardines Cucumber Cubes in Tomatoe
Creamed Apple Sauce
Ladv Finger Iced Tea
DINNER
Baked Leg of Veal Cream Sauce
Baked Potato Succotash
Fruit Salad Wafers
Ice Cream Assorted Cakes Cheese
Fruit Nuts
Coffee Iced Tea
FRIDAY
(Mrs. J. G. Law.)
BREAKFAST
Stewed Prunes
California Oriol with Butter and Sugar
Beef Hash One Egg Muffin
LUNCHEON
Salmi of Lamb
Olives Dream Sandwiches
Sliced Peaches Cheese Cakes
Iced Tea
DINNER
Scotch Mutton Broth
Baked Pickerel Egg Sauce
Dressed Cucumbers
Caramel Custard Lady Fingers
Coffee
SATURDAY
(Mrs. Freeman Graham, Rockford, Ill.)
BREAKFAST
Vitos with Cream
Bacon with Fried Potatoes
Cornmeal Muffins
Coffee
LUNCHEON
Cold Tongue
Fried Potatoes Cauliflower Salad
Whole Wheat Bread
Raspberries Nut Wafers
Iced Tea
DINNER
Cream of Cauliflower Soup
Spring Lamb Stuffed Mint Sauce
Mashed Potatoes Peas
Graham Bread White Bread
Watercress French Dressing
Wafers
Maraschina Jelly with Whipped Cream
Coffee
SEPTEMBER
(Offered by a Louisiana French Creole.)
SUNDAY
BREAKFAST
Sliced Bananas, with Cream and Sugar
Ham Omelet Potato Biscuit
Café au lait
DINNER
Beef Gumbo, with Tomatoes and Ochras
Sweet Potatoes à la Creole
Pineapple Sherbet Café noir
LUNCHEON
Creole Kedgeree Cucumber Jelly
Florendines Chocolate
MONDAY
BREAKFAST
Iced Melons
Chipped Beef Toast
Coffee
LUNCHEON
Boulettes of Liver
Thin Bread and Butter
Spanish Shortcake
Apple Salad Tea
DINNER
Puree of Celery
Baked Veal Cutlet Tomato Sauce
Curled Potatoes Sweet Pickle
Green Corn
Peach Cake Coffee
TUESDAY
BREAKFAST
Sliced Peaches Powdered Sugar
A Veal Breakfast Relish
Breakfast Potatoes
Southern Corn-Pone
Coffee
LUNCHEON
Boston Brown Hash
Brown Bread and Butter
Green-Grape Jelly
Tea
DINNER
Levigne Soup
Sirloin Steak, with Bananas
Baked Potatoes Creamed
Cabbage Salad
Apple Flipflaps Coffee
WEDNESDAY
BREAKFAST
Delaware Grapes
Oatmeal Milk
Frizzled Beef Potato Cakes
Southern Cornbread
Coffee
LUNCHEON
Beauregard Eggs
French Fried Potatoes
Thin Bread and Butter
Whole Tomato and Lettuce Salad,
Mayonnaise Dressing
Velvet Sponge Cake Iced Tea
DINNER
Brunswick Stew
Baked Sweet Potatoes in their jackets
Celery Salad, French Dressing
Peach Cobbler with Whipped Cream
Coffee
THURSDAY
BREAKFAST
Fricassee of Brains
Fried Potatoes Green Corn
Griddle Cakes
Bread Tea or Coffee
LUNCHEON
Sliced Cold Meat
Sliced Tomatoes
Tea, Hot or Iced
DINNER
Green Pea Soup
Roast Lamb Mint Sauce
Stuffed Tomatoes
New Potatoes, Roasted
Lima Beans
Fruit
---------------------------------------------------------------------
(AACookbook0016)
THE ANN ARBOR COOK BOOK
FRIDAY
BREAKFAST
Fruit
Baked Eggs Bacon
Muffins Coffee
LUNCHEON
Lamb Croquettes
Cream Potatoes Walnut Salad
Tea
DINNER
Tomato Soup
Broiled White Fish Beurre noir Sauce
Creamed Peas in Shell
Mashed Potatoes
Fruit Cream Coffee
SATURDAY
BREAKFAST
Bartlett Pears
White Indian Meal Mush,
Sugar and Cream
Creamed Chicken and Potatoes
Sliced Whole-Wheat Bread
Coffee
LUNCHEON
Curry of Eggs Boiled Rice
Thin Bread and Butter
Jumbles
Tea
DINNER
Cream of Celery Soup
Broiled Beef Tenderloin,
with Mexican Sauce
Sweet and Irish Potatoes sauté
Corn Fritters
Peach Snowballs Coffee
OCTOBER
SUNDAY
BREAKFAST
Fruit
Cracked Wheat, with Cream and Sugar
Creamed Cod in Potato Case
Egg Bread Doughnuts
Coffee
DINNER
Pink Cream Soup Potato Balls
Indian Cutlets Mashed Potatoes
Lima Beans
Snowballs Coffee
LUNCHEON
Sausage Toast Cider Jelly
Fayal Biscuit Baked Pear Compote
Cocoa
MONDAY
BREAKFAST
Grapes
Steamed Rice
Ham Omelet Fried Indian Mush
Coffee
LUNCHEON
Stuffed Peppers Baked Sweet Potatoes
Bread and Butter Cabbage Salad
Quince Preserves Spanish Buns
Cocoa
DINNER
Celery Soup
Baked Mutton Chops and Potatoes
Baked Squash Lima Bean Salad
Cabinet Pudding
Tea
MENUS
TUESDAY
BREAKFAST
Grapes
Minced Meat on Toast
Kentucky Rolls Egg Omelet
Coffee
LUNCHEON
Sliced Cold Roast with Chili Sauce
Beaten Biscuit Drop Cakes
Chocolate
DINNER
Cream of Celery Soup
Chicken, Kentucky Style
Cream Corn Cold Slaw
Baked Apple Pudding
Coffee
WEDNESDAY
BREAKFAST
Seedless Grapes
Oatmeal Sugar and Cream
Chicken Pancakes Sliced Tomatoes
Hot Coffee
LUNCHEON
Cold Wheat Cakes
Potato Salad
Bread, Biscuit and Butter
Stewed Pears with Rice
Cocoa
DINNER
Noodle Soup Stewed Shoulder of Veal
Savory Baked Potatoes
Hot Slaw Mustard Pickles
Cherry Tapioca with Cream
Coffee Nuts Hot Coffee
THURSDAY
BREAKFAST
Shredded Wheat Biscuit,
Sugar and Cream
Foamy Omelet with Ham
Oatmeal Muffins
Coffee
LUNCHEON
Cold Meat, with Purée of Potatoes
Drop Biscuits
Cocoa
Apples and Grapes
DINNER
Cream of Celery Soup Dinner Rolls
Broiled Steak with Mushrooms
Sweet Potatoes Baked
Spinach
Sponge Pudding
FRIDAY
BREAKFAST
Oatmeal, with Sugar and Cream
Bread Balls Beef Hash
Coffee
LUNCHEON
Blanquette of Chicken
Celery Bread and Butter
Coddled Apples Ginger Bread
Milk or Cocoa
DINNER
Tomato Soup
Oyster Pie with Richmond Sauce
Cream Potatoes Baked Cabbage
Rye Bread and Butter
Cornstarch Fritters
---------------------------------------------------------------------
(AACookbook0017)
MENUS
SATURDAY
BREAKFAST
Soft Boiled Eggs Crisped Bacon
Hot Corn Cake Honey
Coffee
LUNCHEON
Spiced Currants
Cold Sliced Tongue Sweet Potato Balls
Molasses Cake
Tea
DINNER
Ragout of Mutton
Steamed Irish Potatoes
Fried Green Tomatoes
Cocoanut Pie Grapes
Coffee
NOVEMBER
SUNDAY
(Mrs. Henry T. Dean.)
BREAKFAST
Apples
Oatmeal with Cream
Bacon Fried Potatoes
Fried Cornmeal Mush Bread and Butter
Coffee Doughnuts
DINNER
Oyster Soup with Wafers
Roast Chicken
Mashed Potatoes with Gravy
Turnips Bread
Celery Salad with Dressing Wafers
Mince Pie with Cheese
Coffee
LUNCHEON
Cold Chicken Bread and Butter
Olives Crackers
Sauce and Cake Tea
MONDAY
(Mrs. Henry Dean.)
BREAKFAST
Stewed Apples Rice with Cream
Broiled Mackerel Dry Toast
Coffee Ginger Cookies
LUNCHEON
Chipped Dried Beef with Cream
Dressing
Saratoga Potatoes Bread and Butter
Tea Chocolate Fruit
DINNER
Baked Leg of Veal Cream Sauce
Baked Potatoes Succotash
Fruit Salad Wafers
Quick Dessert Coffee
TUESDAY
BREAKFAST
Stewed Prunes Cream of Wheat
Broiled Bacon Corn Fritters
Coffee
LUNCHEON
Creamed Fish in Ramkins
Bread Sticks
Potato Salad Brown Bread
Tea or Chocolate
DINNER
Cream of Celery Soup
Hot Tongue with Tomato Sauce
Shredded Cabbage with French Dressing
Peppermint Ice Cream
Peanut Crisps
WEDNESDAY
BREAKFAST
Baked Apples
Poached Eggs on Toast, with Cream
Sauce
Baked Potatoes
French Cóffee Raisin Bread
LUNCHEON
Escalloped Fish in Individual Dishes
Pickled Beets
White Bread Jam
Tea
DINNER
Vegetable Soup Wafers
Broiled Beefsteak Creamed Potatoes
Turnips Mashed
Lettuce Salad with French Dressing
Canned Peaches Cake
After-dinner Coffee
MENU FOR THANKSGIVING
(Chicago Record Cook Book.)
BREAKFAST
Stewed Prunes
Boiled Rice with Cream
Codfish à la mode
Sweet Potatoes Browned
White and Brown Bread
Pancakes Coffee
DINNER
Bisque of Oysters
Planked Whitefish, Lemon and Walnut
Sauce
Roast Turkey with Chestnut Filling
Cranberries Olives Celery
Chestnut Croquettes
Mashed White Potatoes
Baked Sweet Potatoes
Mashed Turnips Sweetbread Salad
Mince Pie Pumpkin Pie Ice Cream
Nuts Black Coffee Raisins
LATE LUNCHEON
Welsh Rarebit Thin Bread and Butter
Chocolate Cake Buttercup Jelly
Cocoa
FRIDAY
BREAKFAST
Stewed Dried Peaches
Steamed Rice with Sugar and Cream
Lyonnaise Potatoes Crisp Bacon
Muffins Coffee
LUNCHEON
Potato Salad Cold Sliced Ham
Sweet Baked Potatoes Hot Biscuit
Cherry Pie Tea or Chocolate
DINNER
Corn Soup
Roast Turkey with Gravy
Steamed or Mashed Potatoes
Baked Squash Currant Jelly
Cranberries
Brown and White Bread, with Salad
Suet Pudding, with Brandy Sauce
Ice Cream Cake
After-dinner Coffee
SATURDAY
(Mrs. Henry Dean.)
BREAKFAST
Fruit
Breakfast Food, with Cream
Broiled Ham
Buckwheat Cakes with Syrup
Fried Potatoes Coffee
LUNCHEON
Escalloped Oysters
Sweet Baked Potatoes
Rolls Olives Raspberry Jam
Small Cakes Cocoa
DINNER
Blue Points in the Chafing Dish
Consomme
Chicken à la Newberg
Sliced Ham and Lemon Jelly
Baked Bananas Fruit Cake
Tea
---------------------------------------------------------------------
(AACookbook0018)
DECEMBER
SUNDAY
BREAKFAST
Oatmeal with Cream Codfish Croquettes
Flannel Pancakes with Quince Syrup
Coffee
DINNER
Split-Pea Soup
Creamed Chicken Fricassee with
Mushrooms
Mashed Potatoes
Pumpkin Custards Coffee
LUNCHEON
English Stuffed Peppers
Creamed Potatoes
French Rolls Coffee
MONDAY
BREAKFAST
Bananas
Graham or Brown Bread Brewis
Sausage Rolls Light Loaf
Lyonnaise Potatoes
Coffee
LUNCHEON
Lamb Cutlets Cream Cheese
Arrow-Root Biscuit
World's Fair Gingerbread
Tomato Marmalade
Tea
DINNER
Scalloped Oysters Mashed Potatoes
Roasted Onions
Baked Apple Pudding Coffee
TUESDAY
BREAKFAST
Delaware Grapes
Boiled Oats, Suger and Cream
Eggs in Bread Sauce Beaten Biscuits
Coffee
LUNCHEON
Deviled Toast Hot Kentucky Rolls
Cup Cake Hot Tea
DINNER
Peanut Soup
Vienna Steaks Celery Baked Potatoes
Macaroni Peach Shortcake
Black Coffee
WEDNESDAY
BREAKFAST
Northern Spy Apples
Bacon and Eggs Creamed Potatoes
Corn Pone with Butter
Coffee
LUNCHEON
Mush and Milk
Kippered Herring Celery
Brown Bread
Tea
DINNER
Roast Turkey, Cranberry Sauce
Browned Potatoes Cold Slaw
Prune Whip Coffee
THURSDAY
BREAKFAST
Baked Apples and Cream
Wheat Germ Mush Ham Omelet
Foam Griddle Cakes, Maple Syrup
Coffee
LUNCHEON
Fricasseed Oysters
Sweet Cantaloupe Pickle
Celery Baking Powder Biscuit
Tea
DINNER
Cream of Barley Soup
Beefsteak Potpie, Suet Crust
Spinach (French Style)
Dinner Bread Rennet Pudding
Nuts Grapes Raisins
FRIDAY
BREAKFAST
Sliced Bananas with Cream and Sugar
Buttered Toast
Liver and Bacon Balls
Corn Muffins Coffee
LUNCHEON
Eggs Milanese
Steamed Brown Bread
Turkey or Chicken in Savory Jelly
Waffles with Maple Syrup Russian Tea
DINNER
Soup Neapolitan
Baked Whitefish, Oyster Sauce
Mashed Potato
Celery and Nut Salad
Steamed Fruit Pudding
Coffee
MENU FOR CHRISTMAS
(Chicago Record Cook Book.)
BREAKFAST
Fruit
Maizena and Cream
Potato and Ham Sandwiches
Finger Biscuits Raised Flannel Cakes
Coffee
DINNER
Raw Oysters with Sliced Lemon
Thin Bread and Butter
Tomato Bisque Lobster Chops
Roast Goose, Apple Sauce
Giblet Gravy Stuffed Onions
Mashed Potatoes
Wild Cherry and Almond Sorbet
Celery Salad with Mayonnaise Dressing
Grated Cheese Salad Wafers
Christmas Pudding, Foam Sauce
Kisses filled with Whipped Cream
Grapes Nuts Dates
Coffee
LATE LUNCHEON
Slices of Roast Goose, Deviled
Celery Salad Sandwiches
Cocoa Fruit
---------------------------------------------------------------------
(AACookbook0019)
MENUS FOR SPECIAL OCCASIONS
(Boston Cooking School.)
MENUS FOR THANKSGIVING DINNER
I.
Cream of Oyster Soup
Celery Pickles
Roast Turkey, Bread Stuffing
Garnish Celery Leaves and Cubes of
Melon Sweet Pickle
Mashed Potatoes Squash
Stuffed Onions, Cream Sauce
Succotash (Lima Beans and Canned
Corn)
Chicken-Celery-and-Nut Salad
Open Apple Pie Pumpkin Pie
Chestnut Puree with Candied Fruit,
Cream
Nuts Fruit Cider Coffee
II.
Consommé with Chestnut Timbale
Squash Bread Sticks
Escalloped Oysters in Individual
Caseroles Man Olas
Roast Turkey (unstuffed)
Nut Croquettes
Giblet Sauce Cranberry Sauce
Boiled Onions with Cream
Mashed Sweet Potatoes
Turnip Cubes au Gratin
Cider Jelly, Half Frozen
Broiled Partridge
Dressed Lettuce with Celery Jelly and
Chestnuts
Individual Pumpkin Pies
Apple Mousse
Nuts Fruit Coffee
III.
Raw Oysters Condiments
Boston Brown Bread Sandwiches
Roast Turkey, Nut Dressing
Mashed Potatoes
Celery Croquettes
Cauliflower, Hollandaise Sauce
Turkey Giblet, Vol-au-Vent
Lettuce-Apple-and-Walnut Salad
Squash Pie
Raisins Moulded in Cider Jelly,
Whipped Cream
Sponge Cakelets Fruit
Nuts Coffee
MENUS FOR CHRISTMAS DAY
I.
BREAKFAST
Baked Apples Stuffed with Dates, Cream
Cereal
Broiled Mutton Chops
Baked Potatoes
Slices of Boston Brown Bread Heated in
Oven
Parker House Rolls Reheated
Coffee
DINNER
Chicken Broth with Asparagus Tips
Halibut Slices Baked with Oysters
Mock Hollandaise Sauce
Vol-au-Vent of Chicken Fillets and
Quenelles
Roast Goose Prune-and-Apple Stuffing
Garnish, Rings of Cooked Apple,
Barberry Jelly in Centre
Mashed Turnips
Brussels Sprouts in Batter
Tomato Sauce Roman Punch
Minions of Venison Tenderloin with
Marrow
Currant Jelly Sauce Endive Salad
Mince Pie Nesselrode Pudding
Salted Almonds Candied White Grapes
Coffee
SUPPER
Berwick Sponge Cake with Custard, etc.
Crackers Neufchatel Cheese
Tea
II.
BREAKFAST
Oysters
Creamed Oysters on Toast
Popovers
Plain Rice Croquettes, Maple Syrup
Coffee
DINNER
Consommé with Tapioca
Boiled Chicken Halibut, Hollandaise
Sauce
Plain Boiled Potatoes Pim Olas
Little Cucumber Pickles
Roast Turkey, Chestnut Stuffing
Garnish, Marashino Cherries and Celery
Plumes
Panned Sweet Potatoes
Celery au Gratin
Flageolet in Cream
Cold Timbales of Ham in Chicken Aspic,
Lettuce-and-French Dressing
Christmas Plum Pudding, Liquid Sauce
Montrose Pudding Bonbons
Coffee
SUPPER
Oysters on the Half-shell
Graham Bread Sandwiches
Caramel Ice Cream
Cake Coffee
---------------------------------------------------------------------
(AACookbook0020)
MENUS FOR WEEK IN LENT
SUNDAY
BREAKFAST
Gluten Grits Stewed Peaches (dried)
French Omelet Peas in White Sauce
Spoon Corn-bread
Coffee
DINNER
Tomato Soup, Croutons
Escalloped Oysters Salad Rolls
Spinach-and-Egg Salad, Sauce Tartare
Croustades of Fruit, Maltaise
Coffee
SUPPER
Sardine Rabbit Pickles Crackers
Canned Fruit Wafers
Cereal Coffee
MONDAY
BREAKFAST
Rechauffée of Finnan Haddie in
Shredded Wheat Baskets
Rice Griddle Cakes, Maple Syrup
Cereal Coffee
LUNCHEON
Canned Corn Fritters
New Graham Bread
Lettuce-and-Egg Saiad
Tea
DINNER
Cream-of-Asparagus (Canned) Soup
Baked Fillets of Fish, Caper Sauce
French Fried Potatoes
Buttered Parsnips
Cold Slaw
Grape Juice Sponge, Cream and Sugar
Coffee
TUESDAY
BREAKFAST
Ralston Breakfast Food
Spanish Omelet
Rice-and-Corn-meal Griddle Cakes
Maple Syrup
Coffee
LUNCHEON
Escalloped Fish Stewed Potatoes
Buttered Onions French Pickle
Baldwin Pudding
Cereal Coffee
DINNER
Salt Salmon, Boiled, Egg Sauce
Boiled Potatoes Succotash
Lettuce, French Dressing
Lemon Pie Coffee
WEDNESDAY
BREAKFAST
Malta Ceres, Cream
Zwiebach Cocoa
LUNCHEON
Potato Soup
Egg Yolks Molded in Aspic
Lettuce, French Dressing
Banana Pie Cheese Coffee
DINNER
Baked Slices of Fish Stuffed with
Oysters
Mock Hollandaise Sauce
Mashed Potatoes Spinach à la Créme
Man-Olas Mock Mince Pie
Cream Cheese Cereal Coffee
THURSDAY
BREAKFAST
Old Grist-mill Toasted Wheat, Cream
Omelet à la Begue Radishes
Rye-meal Muffins
Cocoa
LUNCHEON
Fish-and-Potato Cakes (left over)
Bacon Cabbage Salad
New Bread and Butter
Angel Cake Sliced Oranges Tea
DINNER
Emergency Soup
Macaroni with Cheese and Tomato
Parsnip Fritters, Mayonnaise Dressing
Peanut Macaroons
Pineapple Soufflé, Orange Sauce
Coffee
FRIDAY
BREAKFAST
Oranges
Creamed Codfish Baked Potatoes
Piccalilli Baking Powder Biscuit
Cereal Coffee
LUNCHEON
Rice with Cheese and Tomato
Caramel Custard en Surprise
Cocoa Wafers or Macaroni
DINNER
Oysters in Casserole
Mayonnaise of Lettuce and Shrimps
Brown Bread and Butter
Pineapple Tapioca, Cream
Coffee
SATURDAY
BREAKFAST
Oranges
Pettijohns Breakfast Food, Cream
Codfish Balls Horseradish
Corn-meal Muffins Cereal Coffee
LUNCHEON
Cream-of-Lima Bean Soup
Croutons
Cheese Soufflé Pickles
Orange Cream Cake
Tea
DINNER
Baked Fish, Bread Stuffing
Pickle Sauce Stringless Beans
Creamed Cabbage with Cheese
Prune and Apple Pie
Coffee
---------------------------------------------------------------------
(AACookbook0021)
MENUS
LITTLE DINNER
Oysters on the Half-shell on Shredded
Lettuce Consommé
Boned Smelts, Broiled, Bernaise Sauce
Mashed Potato
Oblongs of Turkey with Chicken
Forcemeat, Fried
Beef Tenderloin, Mushroom Sauce
Oyster Plant, au Gratin
Celery-and-Pimento Salad
Cheese Water Crackers
Apple Mousse
Little Cakes or Wafers
Coffee
CHINESE LUNCHEON
(FlÓral Decoration of Narcissus.)
Chow-min Sea-ear Fritters
Turkey Shreds, Mushrooms, Celery, and
Noodles in Brown Sauce
Salad of Lettuce, Bamboo Sprouts,
and Shrimps
Sliced Oranges with Lichi-nut Meats
or
Pineapple Frappeé with
Dried Carambola
Rice Cakes Tea
JAPANESE LUNCHEON
(Floral Decoration of Almond Blossoms.)
Chicken Broth with Cubes of Chicken
and Bits of Sea-Moss.
Turbans of Boned Smelts with Egg
Mashed Potato
Macaroni Croquettes Peas
Savory Custard with Mushrooms and
Chestnuts
Boiled Rice with Parsley
Lettuce-Ham-and-Noodle Salad
Preserved Japanese Fruits and Nuts
Rice Cakes Tea
SUPPER FOR BASE BALL NINE
(Boys from 13 to 16 Years of Age.)
Creamed Chicken in the Chafing Dish
Hashed Potatoes
Asparagus on Toast, Melted Butter
Cold Boiled Tongue, Salad Rolls
Olives
Vanilla Ice Cream
Swiss Chocolate Bread
Maple, Nut-and-Chocolate Fudge
Cereal Coffee
GIRLS' LUNCHEON-AFTER TEN-
NIS
Single Strawberries with Fondant in
Cases
Bouillon in Cups, Pulled Bread
Fillets of Fish à la Française
Cucumber Salad with Chives
Cutlets of Lamb, Luncheon Style
Peas Cherry Sauce
Lettuce-and-Asparagus Salad
Cheese Water Crackers
Compote of Oranges and Pineapple
Cocoa with Whipped Cream
MENU FOR HALLOWE'EN PARTY
Oyster-and-Cabbage Salad in Cabbage
Shells
Nut Bread-and-Butter Sandwiches
Doughnuts Fortune Cake
Salted Butternuts
Candied Sweet-flag Root
Apples Cider Coffee
CARD PARTY AND CHAFING-
DISH SUPPER
(Eight Covers.)
MENU I.
Cold Saddle of Venison, Sliced and
Heated in Currant Jelly Sauce
Lettuce-and-Orange Salad
Rolls
Grape Ice Cream Wafers
Coffee
MENU II.
Sardine-and-Egg Sandwiches
Frog Legs à la Newburg
Or
Chicken, Potatoes, and Green Peppers
Hashed in Cream
Saltines Edam Cheese Olives
Café Parfait
Vanilla-wafer Jumbles Cocoa
MENU FOR FIVE O'CLOCK TEA
I.
Rye Bread
Cream Cheese-and-Nut Sandwiches
Lady Fingers Macaroons Tea
II.
College Club Sandwiches
Tiny Cold Baking-powder Biscuit and
Butter Sandwiches
Little Cakes Tea
If the tea is to be more of the nature
of a "high tea," and the ladies are to be
seated at the table, the following menus
might be presented:
MENU FOR HIGH TEA
Chicken or Fish Croquettes Peas
Biscuits Pickles or Olives
Lamb Chops Molded in Mint Aspic,
Cress Salad
Rye Bread Sandwiches
Fresh Strawberries or Canned Fruit
with Cream
Little Sponge Cakes
Tea throughout the meal, or after the
first course, if -fish croquettes be the
choice.
---------------------------------------------------------------------
(AACookbook0022)
INEXPENSIVE AND SIMPLE MENUS
SUNDAY
BREAKFAST
Picked-up Codfish on Toast Muffins
DINNER
Roast Leg of Mutton Mashed Potato
Macaroni Apple Sauce
Corn-Starch Blanc Mange
SUPPER
Crackers or Boiled Milk and Rice
MONDAY
BREAKFAST
Mashed Potato Cakes Ham Omelet
Toasted Muffins
LUNCHEON
Stewed Lima Beans
Cheese Apple Sauce
DINNER
Cold Mutton Boiled Potatoes
Macaroni Blanc Mange
TUESDAY
BREAKFAST
Broiled Finnan Haddie with Milk
Hashed Potatoes Bread and Butter
LUNCHEON
Cold Lima Beans with Oil and Vinegar
Bread and Butter Stewed Prunes
Hot Coffee
DINNER
Cold Mutton, Brown Sauce
Steamed Sweet Potatoes
Baked Bananas Raisin Sauce
WEDNESDAY
BREAKFAST
Mutton-and-Potato Hash Pickles
Muffins
LUNCHEON
Mock Bisque Soup Crackers
Gingerbread Cream Cheese
Apple Sauce
DINNER
Fresh Fish, Broiled or Boiled
Boiled Potatoes
Cold Slaw Lemon Jelly
THURSDAY
BREAKFAST
Creamed Fish au Gratin, Hashed
Potatoes
Toasted Muffins
LUNCHEON
Toasted Bread and Melted Cheese
Cold Slaw Coffee Junket
DINNER
Mutton Stew Yeast Rolls Pickles
Rice-and-Raisin Pudding
FRIDAY
BREAKFAST
Sausage Boiled Potatoes Fried Hominy
LUNCHEON
Oyster Stew Cheese Biscuit Oranges
DINNER
Hamburg Steak
Potatoes Hashed in Milk
Stewed Tomatoes (Canned)
Stewed Dates Cookies
SATURDAY
BREAKFAST
Cream Toast Bacon Doughnuts
LUNCHEON
Welsh Rarebit Cabbage Salad
Apples
DINNER
Baked Beans Tamato Catsup
Cottage Pudding Chocolate Sauce
MENUS FOR FAMILY OF TWO
SUNDAY
BREAKFAST
Cereal with Dates, Cream
Rye-meal Muffins
Cocoa
DINNER
Tomato Soup
Cold Veal Loaf, Sliced Thin
Mashed Potato Canned Lima Beans
Sweet Pickles
Baked Caramel Custard
Small Cup of Coffee
SUPPER
Sardines Lettuce Bread and Butter
Cereal Coffee
MONDAY
BREAKFAST
Poached Eggs on Toast Bacon
Toasted Muffins
Fried Cereal, Maple Syrup
Tea
LUNCHEON
Lettuce-and-Lima Bean Salad
Baking-powder Biscuit
Baked Custards Oatmeal Macaroons
Cereal Coffee
DINNER
Cream-of-Potato Soup
Veal Loaf Escalloped Tomatoes
Baked Apple Dumpling
Coffee
TUESDAY
BREAKFAST
Cereal, Cream
Salt Codfish, Creamed Boiled Potatoes
Apple Dumpling (Reheated)
Coffee
LUNCHEON
Turkish Pilaf
Prune-and-Apple Pie (Half) Tea
DINNER
Stewed Chicken Baking-powder Biscuits
Baked Squash
Pickles or Cranberry Sauce
Rice Pudding with Raisins
Small Cup of Coffee
WEDNESDAY
BREAKFAST
Moulded Cereal, Baked, Cream
Scrambled Eggs
Potatoes Cooked in Milk
Toasted Biscuit Cereal Coffee
LUNCHEON
Welsh Rarebit Pickles
Lemon Fanchonettes
Coffee
DINNER
Chicken Floured and Fried
Baked Sweet Potatoes
Celery Salad
Prune-and-Apple Pie (Half)
Tea
---------------------------------------------------------------------
(AACookbook0023)
THURSDAY
BREAKFAST
Oranges
Creamed Chicken on Toast
Rice-and-Corn-meal Griddle Cakes
Coffee
LUNCHEON
Cream-of-Celery Soup
Browned Crackers Hot Gingerbread
Cheese Cocoa
DINNER
Hamburg Steak Mashed Potatoes
Buttered Parsnips Cold Slaw
Cocoa Junket Whipped Cream
Oatmeal Macaroons
Tea
FRIDAY
BREAKFAST
Oranges
Eggs Cooked in Shell
Mashed Potato Cakes
Dry Toast Cocoa
LUNCHEON
Macaroni with Cheese Cold Slaw
Bread and Butter
Gingerbread Cereal Coffee
DINNER
Fish Chowder Lettuce Salad
Canned Fruit Cream Cheese
Oatmeal Macaroons
Coffee
SATURDAY
BREAKFAST
Cereal, Cream
Bacon, Fried Eggs (Delicately Cooked)
French Fried Potato
Corn-meal Muffins
Cereal Coffee
LUNCHEON
Fish Chowder (Reheated) Pickles
Bread and Butter
Orange Marmalade
Tea
DINNER
Veal with Brown Sauce
Buttered Lima Beans (Dried or Canned)
Lettuce-and-Egg Salad
Queen of Puddings
Coffee
ECONOMICAL MENUS FOR ONE WEEK IN JULY
(Food Cooked on Gas Range.)
WEDNESDAY
BREAKFAST
Hot Shredded Wheat Biscuit
Red Raspberries, Cream
Eggs in Cups Cereal Coffee
LUNCHEON
Mayonnaise of Lettuce and Tomato
Hot Yeast Rolls
Chilled Custard in Cups
Sponge Cake Iced Tea
DINNER
Hot Steamed Ham, Mustard
New Potatoes, Cream Sauce New Peas
Lettuce and Pepper Grass,
French Dressing
Blueberry Pie Coffee
THURSDAY
BREAKFAST
Ralston Barley Food, Milk
Cold Ham, Sliced Thin
White Hashed Potatoes
Yeast Rolls, Reheated Coffee
LUNCHEON
Raspberry Shortcake
Iced Cocoa
DINNER
Curry of Veal Cutlet Plain Boiled Rice
Stringed Beans, Maitre d'HÔtel
Lettuce Salad Cottage Cheese
Water Crackers Black Coffee
FRIDAY
BREAKFAST
Wheatlet, Cream
Salt Codfish Cakes Poached Eggs
Radishes
Entire Wheat Baking-powder Biscuit
Cereal Coffee
LUNCHEON
Spinach with Eggs (Boiled)
Bread and Butter
Green Tomato Pie Tea
DINNER
Steamed Salmon,
Mock Hollandaise Sauce
Potatoes Peas Tomato Salad
Lemon Jell-o with Raspberries
Whipped Cream Black Coffee
SATURDAY
BREAKFAST
Cold Moulded Barley Crystals, Cream
Sliced Ham Warmed in Hot Cream
Sliced Cucumbers Scalloped Potatoes
German Coffee Cake Cereal Coffee
LUNCHEON
Salmon-and-Pea Salad
New Rye Bread and Butter
Lemon Sherbet Cookies
Iced Cereal Coffee
DINNER
Cutlets of Ham with Peas
Summer Squash
Pickled Stringless Beans
Baked Tapioca Pudding, Raspberry
Hard Sauce
Black Coffee
---------------------------------------------------------------------
(AACookbook0024)
SUNDAY
BREAKFAST
Quaker Oats, Milk
Broiled Calf's Liver and Bacon
Potatoes a la Maitre d'HÔtel
Dry Toast Cereal Coffee
DINNER
Clam Bouillon
Broiled Tenderloin of Beef,
Bernaise Sauce
French Fried Potatoes Wax Beans
Lettuce Salad
Red Raspberry Ice-cream
Black Coffee
SUPPER
Creamed Clams on Toast
Sugared Pineapple
Little Cakes Tea
MONDAY
BREAKFAST
Hot Shredded Wheat Biscuit with
Sliced Tomatoes
Dried Beef, Plain
Rye-meal Muffins
Coffee
LUNCHEON
Devilled Ham Sandwiches
Hot Buttered Beets
Poor Man's Rice Pudding Tea
DINNER
Broiled Fresh Fish
Baked Potatoes Peas with Mint
Beets Stuffed with Chopped Cabbage,
French Dressing
Stewed Gooseberries Cottage Cheese
Crackers Cereal Coffee
TUESDAY
BREAKFAST
Old Grist Mill Toasted Wheat, Cream
Broiled Lamb Chops
Potatoes Hashed in Milk
Garden Radishes Muffins
Coffee
LUNCHEON
German Coffee Cake on Baba
Cocoa
DINNER
Fried Chicken Mashed Potato
Summer Squash Cold Slaw
Curran Pie Black Coffee
MENUS FOR CHILDREN'S LUNCH BASKET
Cold Roast Meat, Sliced Thin
Bread-and-Butter Sandwiches Olives
Baked Apple with Tapioca, Cream
Chocolate Drops
Breast or Second Joint of Fowl Moulded
in Chicken Jelly
Celery
Nut Bread-and-Butter Sandwiches
Stewed Prunes
Cold Boiled or Baked Fish (White),
Flaked, Dressed with Oil, Lemon Juice,
Salt and Pepper
Lettuce Leaves in Closed Dish
Buttered Rolls
Nuts Moulded in Lemon Jelly, Cream
Cooked Cheese Sandwiches
Heart Celery Stalks
Cup of Baked Cocoa Custard
Lady Fingers
Ball of Cooked Spinach, Dressed with
Oil and Lemon Juice
An Egg Cooked Twenty Minutes
without Boiling
Rye Rolls, Buttered
Cup of Boiled Rice, Chocolate Syrup
Spinach as above. Neuchatel Cheese
Nut Bread-and-Butter Sandwiches
An Orange
Ham-and-Yolk-of-Egg Sandwiches
Olives
Mould of Cereal Cooked with Dates,
Cream
Chocolate Bread Pudding with Meringue
(More Meringue than Pudding)
Cold Baked Beans Dressed with Oil
and Lemon Juice
Thin Slices of Baking Powder Biscuit
Spread with Salad Dressing and
Chopped Capers
Mould of Blanc Mange (Enriched with
White of Egg)
Pineapple Marmalade
Two Boiled Eggs (Cooked as Before)
Heart Leaves of Lettuce,
Mayonnaise or Boiled Dressing
Rye Bread-and-Butter Sandwiches
Baked Apple, Cream
Bottle of Cocoa (to be Reheated)
Cold Turkey, Sliced Thin
Cranberry Sauce
Bread-and-Butter Sandwiches
Tapioca Custard Pudding
Stewed Figgs Nut Meats
Fresh Fish Chowder (to be Reheated)
Cold Slaw, Crackers
Rye Bread-and-Butter Sandwiches
An Orange
---------------------------------------------------------------------
(AACookbook0025)
MENUS FOR OLD LADIES' HOME
BREAKFAST
Cereal, Milk Cooked Fruit
Graham Muffins Coffee
DINNER
Boiled Fore-quarter of Mutton,
Pickle Sauce
Mashed Turnips Boiled Potatoes
Baked Apple and Tapioca Pudding
Cookies Tea
SUPPER
Milk Toast Apple Sauce
Bread and Butter Cocoa or Tea
BREAKFAST
Cereal, Milk Cooked Fruit
Baked Potatoes Tender Bacon
Buns (reheated) Coffee
DINNER
Mutton Rechauffé with Macaroni and
Tomatoes
Brown Betty Tea
SUPPER
Creamed Celery au Gratin
Rye Bread and Butter
Apple Sauce Tea
BREAKFAST
Cereal, Milk Cooked Fruit
Corn-meal Muffins Cereal Coffee
DINNER
Baked or Boiled Fresh Fish, Egg Sauce
Plained Boiled Potatoes Spinach
Queen of Puddings Coffee
THE VARIETIES OF SEASONABLE FOOD
TO BE FOUND IN OUR MARKETS
DURING THE YEAR
JANUARY.
(White House Cook Book.)
MEATS.
Beef, mutton, pork, lamb.
POULTRY AND GAME.
Rabbits, hares, partridges, woodcock, grouse or prairie
chicken, snipe, quail, geese, chickens, capons, tame pigeons, wild
ducks, the canvas-back duck being the most popular and highly prized; turkeys.
FISH.
Haddock, fresh codfish, halibut, flounder, bass, fresh sal-
mon, turbot. Frozen fresh mackerel is found in our large
cities during this month; also frozen salmon, red-snapper, shad,
frozen bluefish, pickerel, smelts, green turtle, diamond-back ter-
rapin, prawns, oysters, scallops, hard crabs, white bait, Finnan
haddie, smoked halibut, smoked salmon.
VEGETABLES.
Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives,
celery, winter squash, onions, white and sweet potatoes, Jeru-
salem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster
plant, leeks, cress, cauliflower. Garden herbs, both dry and green,
being chiefly used in stuffing and soups, and for flavoring and
garnishing certain dishes, are always in season, such as sage,
thyme, sweet basil, borage, dill, mint, parsley, lavender, summer
savory, etc.; may be procured green in the summer and dried in
the winter.
---------------------------------------------------------------------
(AACookbook0026)
THE ANN ABROR COOK BOOK
FEBRUARY.
MEATS.
Beef, mutton, pork, lamb, antelope.
POULTRY AND GAME.
partridges, hares, rabbits, snipe, capons, pheasants, fowls,
pullets, geese, ducks, turkeys, wild ducks, geese and pigeons.
FISH.
Halibut, haddock, fresh codfish, striped bass, eels, fresh
salmon, live lobsters, pompano, sheep's-head, red-snapper, white
perch, smelts, green and frozen; shad, herring, salmon-trout,
whitefish, pickerel, green turtle, flounders, scallops, prawns,
oysters, soft-shell crabs, which are in excellent condition this
month; hard crabs, white bait, boneless dried codfish, Finnan
haddie, smoked halibut, smoked salmon.
VEGETABLES.
White potatoes, sweet potatoes, cabbages, onions, parsnips,
oyster plant, okra, celery, chicory, carrots, turnips, Jerusalem arti-
chokes, French artichokes, Brussels-sprouts, beets, mushrooms
raised in hot houses, pumpkin, winter squash, dry shallots
and garden herbs for seasoning put up in the dried state.
MARCH.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME
Chickens, turkeys, ducks, rabbits, snipe, wild pigeons,
capons.
FISH.
Striped bass, halibut, salmon, live codfish, chicken-halibut,
live lobster, Spanish mackerel, flounders, sheep's-head, pompano,
grouper, red-snapper (shad are plentiful this month), herring,
SEASONABLE FOODS IN MARKET
salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish,
green turtle, terrapin, scallops, soft-shell crabs, oysters, prawns,
Smoked salmon, smoked haddock, salt codfish.
VEGETABLES.
Cabbages, turnips, carrots, parsnips, artichokes, white pota-
toes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts,
celery, mushrooms, salsify, chives, cress, parsley and other garden
herbs, greens, rhubarb and cucumbers raised in hot houses.
APRIL.
MEATS.
Beef, veal, pork, mutton, lamb.
POULTRY AND GAME.
Chickens, fowls, green geese, young ducks, capons, golden
plover, squabs, wild ducks.
FISH.
Haddock, fresh cod, striped bass, halibut, eels, chicken halibut,
live lobsters, salmon, white perch, flounders, fresh mackerel,
sheep's-head, smelts, red-snapper, bluefish, skate or ray fish, shad,
whitefish, brook trout, salmon-trout, pickerel, catfish, prawns,
crayfish, green turtle, oysters, scallops, frogs' legs, clams, hard
crabs, white bait, smoked halibut, smoked salmon, smoked had-
dock, salt mackerel, salt codfish.
VEGETABLES
Onions, white and sweet potatoes, kale-sprouts, rhubarb, arti-
chokes, turnips, radishes, Brussels-sprouts, okra, cabbage, par-
snips, mushrooms, cress, carrots, beets, dandelion, egg-plant,
leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.
---------------------------------------------------------------------
(AACookbook0027)
THE ANN ARBOR COOK BOOK
MAY.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Fowls, pigeons, spring chickens, young ducks, chickens,
green geese, young turkeys.
FISH.
Halibut, haddock, striped bass, salmon, flounders, fresh
mackerel, Spanish mackerel, blackfish, pompano, butterfish, weak-
fish, kingfish, porgies, shad, bluefish, clams, brook trout, whitefish,
carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked
fish.
VEGETABLES.
New potatoes, sweet potatoes, cabbage, young onions, aspara-
gus, beets, carrots, kidney beans, string beans, lettuce, tomatoes,
cauliflower, peas, turnips, squash, rhubarb, spinach, radishes,
artichokes, sorrel, egg-plant, cucumbers, salads generally.
JUNE.
MEATS.
Beef, veal, mutton, lamb.
POULTRY AND GAME.
Chickens, geese, ducks, young turkeys, plovers, pigeons.
FISH.
Fresh salmon, striped bass, halibut, fresh mackerel, flounders,
kingfish, blackfish, weakfish, butterfish, pompano, Spanish mack-
erel, porgies, sheep's-head, sturgeon, sea bass, bluefish, skate or
rayfish, carp, black bass, crayfish, lobsters, eels, white bait, frogs'
legs, soft crabs, clams.
VEGETABLES.
Potatoes, spinach, cauliflower, string beans, peas, tomatoes,
asparagus, carrots, artichokes, parsnips, onions, cucumbers, let-
SEASON ABLE FOODS IN MARKET
tuce, radishes, cress, oyster plant, egg plant, rhubarb, and all kinds
of garden herbs, sorrel, horse-radish.
JULY.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Fowls, chickens, pigeons, plovers, young geese, turkey-plouts,
squabs, doe-birds, tame rabbits.
FISH.
Spanish mackerel, striped bass, fresh mackerel, blackfish,
kingfish, flounders, salmon, cod, haddock, halibut, pompano, but-
terfish, a sweet panfish; sheep's-head, porgies, sea bass, weakfish,
swordfish, tantog, bluefish, skate, brook trout, crayfish, black
bass, moonfish, a fine baking or boiling fish; pickerel, perch, eels,
green turtle, frogs' legs, soft crabs, white bait, prawns, lobsters,
clams.
VEGETABLES.
Potatoes, asparagus, peas, green string beans, butter beans,
artichokes, celery, lettuce, carrots, salsify, tomatoes, spinach,
mushrooms, cabbage, onions, endive, radishes, turnips, mint, vari-
ous kinds of greens and salads.
AUGUST.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Venison, young ducks, green geese, snipe, plover, turkeys,
guinea fowls, squabs, wild piegeons, woodcock, fowls.
FISH.
Striped bass, cod, halibut, haddock, salmon, flounders, fresh
mackerel, butterfish, sea bass, kingfish, sheep's-head, porgies,
---------------------------------------------------------------------
(AACookbook0028)
THE ANN ARBOR COOK BOOK
bluefish, moonfish, brook trout, eels, black bass, crayfish, skate or
rayfish, catfish, green turtle, white bait, squid, frogs' legs, soft
crabs, prawns, clams.
VEGETABLES.
Carrots, artichokes, onions, string beans, lima beans, cauli-
flower, Irish potatoes, sweet potatoes, green corn, tomatoes, peas,
summer squash, cucumbers, radishes, lettuce, celery, rhubarb,
beets, greens, mushrooms, chives.
SEPTEMBER.
MEATS.
Beef, veal, mutton, lamb, pork, venison.
POULTRY AND GAME.
Larks, woodcock, snipe, wild pigeons, squabs, young geese,
young turkeys, plover, wild ducks, wild geese, swans and brant
fowls, reed-birds, grouse, doe-birds, partridges.
FISH.
Salmon, halibut, codfish, pompano, striped bass, haddock,
cero, a large fish similar to the Spanish mackerel; flounders, fresh
mackerel, blackfish, Spanish mackerel, butterfish, whitefish, weak-
fish, smelts, porgies, squids, pickerel, crayfish, catfish, bluefish,
wall-eyed pike, sea bass, carp, prawns, white bait, frogs' legs,
hard crabs, moonfish, soft herrings, lobsters, clams, oysters.
VEGETABLES.
Potatoes, cabbages, turnips, artichokes, peas, beans, carrots,
onions, salsify, mushrooms, lettuce, sorrel, celery, cauliflower,
Brussels-sprouts, sweet potatoes, squash, rhubarb, green-peppers,
parsnips, beets, green corn, tomatoes, cress.
SEASONABLE FOODS IN MARKET
OCTOBER.
MEATS.
Beef, veal, mutton, lamb, pork, venison, antelope.
POULTRY AND GAME.
Turkeys, geese, fowls, pullets, chickens, wild ducks, the
canvas-back duck being the most highly prized for its delicate
flavor; woodcock, grouse, pheasants, pigeons, partridges, snipe,
reed-birds, golden plover, gray plover, squabs.
FISH.
Striped bass, fresh cod, halibut, haddock, Spanish mackerel,
fresh mackerel, cero, flounders, pompano, weakfish, white perch,
grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper,
yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike,
crayfish, carp, salmon-trout, spotted bass, terrapin, frogs'
legs, hard crabs, soft crabs, white bait, green turtle, scallops, eels,
lobsters, oysters.
VEGETABLES.
Potatoes, cabbages, turnips, carrots, cauliflower, parsnips,
string beans, peas, lima beans, corn, tomatoes, onions, spinach, salsify,
egg-plant, beets, pumpkins, endive, celery, parsley, squash,
cucumbers, mushrooms, sweet herbs of all kinds, salads of all
kinds, garlic, shallots.
NOVEMBER.
MEATS.
Beef, veal, mutton, pork, venison, antelope.
POULTRY AND GAME.
Rabbits, hares, pheasant, woodcock, partridges, quail, snipe,
grouse, wild ducks, wild geese, fowls, turkeys, pigeons.
FISH.
Striped bass, fresh cod, halibut, haddock, salmon, fresh
mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted
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bass, black bass, yellow perch, skate, red-snapper, salmon, trout,
pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green
turtle, scallops, prawns, white bait, frogs' legs, hard crabs, oysters.
VEGETABLES.
Potatoes, carrots, parsnips, turnips, onions, dried beans, artichokes,
cabbages, beets, winter squash, celery, parsley, pumpkins,
shallots, mushrooms, chicory, all sorts of salads and sweet herbs.
DECEMBER.
MEATS.
Beef, veal, mutton, pork, venison.
POULTRY AND GAME.
Rabbits, hares, grouse, pheasants, woodcock, snipe, par-
tridges, turkeys, fowls, chickens, pullets, geese, wild geese, wild
duck, tame duck, canvas-back duck, quail.
FISH.
Turbot, sturgeon, haddock, halibut, eels, striped bass, floun-
ders, salmon, fresh cod, blackfish, grouper, cusk, shad, mullet, a
sweet panfish; black bass, yellow perch, salmon-trout, pickerel,
cisco, skate, wall-eyed pike, terrapin, crayfish, green turtle,
prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters.
VEGETABLES.
Potatoes, cabbages, onions, winter squash, beets, turnips,
pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms,
parsley, shallots, Brussels-sprouts, leeks, horse-radish, garlic,
mint, sage and small salads.
Melons can be had at most of our markets from July 1st to
October 15th.
TIME TABLES FOR COOKING
The ordinary recipe should, and generally does, state the time
required for cooking its ingredients, but an approximate table is
occasionally of use as giving a general idea of the time required for
certain things. In any case, it is approximate only, for things
should be cooked until done, and many things modify the time
stated. The atmosphere, altitude, kind of oven or mode of heating
employed, and the age of certain things, such as vegetables, all
have to be considered, so that hard and fast rules cannot be laid
down. Cooking is like the German language---there are plenty
of rules which must be learned and adhered to, but the exceptions
and modifications are bewilderingly many, and experience and use
are the best teachers.
MEATS.
ROASTING OR BAKING.
Per Pound. TIME
Beef, ribs or sirloin, rare 10 minutes
" " " " well done 12 "
" " " " boned and rolled 12 "
Round of beef 15 "
Mutton, leg, rare 10 "
", leg, well done 15 "
", loin, rare 10 "
", shoulder, stuffed 15 "
", saddle, rare 10 "
Lamb, well done 15 "
Veal, well done 15 "
Pork, well done 30 "
Turkey 15 "
Fowls 20 "
Chicken 15 "
Goose 18 "
Venison 15 "
Fillet, hot oven 30 "
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Entire Time.
Ducks, tame 45 to 60 "
Ducks, wild, very hot oven 15 to 30 "
Partridge 30 to 40 "
Grouse 30 "
Pigeons 30 "
Braised Meats 3 to 4 hours
Liver, whole 2 hours
BOILING.
Per Pound.
Mutton 15 minutes
Potted Beef 30 to 35 "
Corned Beef 30 "
Ham 18 to 20 "
Turkey 15 "
Chicken 15 "
Fowl 20 to 30 "
Tripe 3 to 5 hours
BROILING.
Steak, 1 inch thick 8 to 10 minutes
Steak, 11/2 inches thick 10 to 15 "
Mutton Chops, French 8 "
Mutton Chops, English 10 "
Spring Chicken 20 "
Quail 8 to 10 "
Grouse 15 "
Squabs 10 to 15 "
Shad, Bluefish, Trout 15 to 25 "
Small Fish 50 to 10 "
FISH.
BOIL.
Per Pound.
Halibut and Salmon 15 minutes
Bluefish and Bass 10 "
Cod and Haddock 8 "
TIME TABLES FOR COOKING
BAKE.
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, pickerel, white fish, etc., for one-half hour.
VEGETABLES.
Young peas, canned tomatoes, green corn, asparagus, spinach,
Brussels sprouts---15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower,
young cabbage, peas---20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips,
tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauli-
flower---30 to 45 minutes.
String beans, shell beans, oyster plant, winter squash---45 to
60 minutes.
Winter vegetables---1 to 2 hours. Old beets, forever.
MISCELLANEOUS.
Bread, baked 45 minutes
Bread, large loaves 60 "
Biscuits and small cakes 15 to 20 minutes
Ginger Bread 20 to 30 "
Brown Bread, steamed 3 hours
Sponge Cake 45 to 60 minutes
Plain Cake 30 to 40 "
Fruit Cake 2 to 3 hours
Cookies 10 to 15 minutes
Thin Cakes, usually 20 "
BAKED PUDDINGS.
Such as bread, rice, tapioca, sago and cocoanut, one hour each.
BOILED PUDDINGS
Such as Indian pudding, plum pudding and huckleberry pud-
ding, two to three hours each.
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BATTER PUDDINGS
Such as cottage, etc., about forty-five minutes.
In roasting or baking meats, the time should be computed
after the first twenty minutes; or after counting so many minutes
to each pound add twenty or thirty minutes according to size of
the roast to allow time for the meat to become heated. Meat
should be basted every ten minutes unless covered in the braising
pan.
In baking fish do not put water in the pan. Lard or lay the
fish on pieces of salt pork or fat bacon, and lay strips of the
same on top. Baste with the drippings.
SOUPS
SOUP STOCK.
Fresh uncooked beef makes the best stock, though mutton
makes a very nutritious stock, and veal and chicken are used for
white stock, while the bones of cooked meat make a fairly good
stock, though not so fine in flavor. The shin of the beef furnishes
stock of the finest quality, though the cheaper and inferior cuts of
meat may be used, as they are very nutritious, but enough bones
should be added, to furnish the needed gelatine, to make the
weight of meat and bone equal.
Cut the meat in small pieces and break the bones. Then put
the bones in the bottom of a porcelain-lined or granite kettle and
place the meat on top of them, and cover with cold, soft water, one
quart to a pound of meat and bones. Let it stand for an hour to
draw out the juices,-and then place over a good fire for about half
an hour till the water begins to steam. Add a cup of cold water,
skim, cover steam-tight and allow to simmer, not boil, over a slow
fire for 4 hours. Then add vegetables and seasoning if desired,
and simmer an hour longer. Now strain through a fine sieve and
put in a cold place. When cold remove all fat, as this fat if
warmed again in the soup spoils the flavor. Leave out the sedi-
ment at the bottom.
It is best to make stock at least a day before using. If you
wish to keep it long in summer do not add vegetables, and heat
over the stock every day or two. If the kettle is not steam-tight
much water will evaporate, and the stock should be diluted with
hot water before straining. The following is suggested when
other seasoning than salt and pepper is desired: For every quart
of water use a teaspoonful of salt, 1/2 a saltspoonful of pepper, 2
cloves, 2 allspice berries, a small pinch of celery seed, a sprig of
parsley, a teaspoonful of mixed herbs, and 1 tablespoonful each of
chopped onion, carrot, turnip and celery.
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PLÁIN SOUP STOCK AND CONSOMMÉ.
To 3 qts. of water add I oz. of some good extract of beef, I
medium sized onion, 4 cloves stuck in the same, 1 small carrot, I
turnip, 1 root of stalk celery, 1 bay leaf, 1 tablespoonful of salt,
and a little pepper. Boil slowly 1/2 hour. Strain out the vege-
tables and plain soup stock remains. For a very rich soup stock
or consommé use less water or more extract.
MRS. W. B. HINSDALE.
BEEF SOUP.
After the meat is cut from the bone, have bones broken into
very small pieces, lay them in the bottom of the soup kettle and
cover with water, in proportion 1 qt. of water to 1 lb. of meat.
Set kettle over the fire, cover it and heat the contents until they
boil, and remove all scum. Now to 4 qts. of stock add a medium
sized carrot scraped, 1 medium sized turnip peeled, 1 large onion.
Stick into the onion a dozen whole cloves, and add 1 bay leaf, a
dozen whole peppercorns, and a small piece of mace. After all
the scum has been removed add 2 teaspoonfuls of salt, and vege-
tables. Let stock boil gently for an hour, and stand. This will
make a jelly, and when wished for use add more water and let
come to a boil.
MRS. W. J. HERDMAN.
BOUILLON---I.
Three 1bs. of beef in the leg, 1 lb. veal and mutton. Have
all cut rather small. Put on the stove in enough water to keep
from burning and let it brown. After it is browned add 3 qts. of
boiling water, 5 or 6 stalks of celery, 1 carrot cut in bits, I small
turnip cut up, 2 or 3 onions fried brown in a little butter or beef
drippings, and 6 or 8 cloves and allspice. Put all in the kettle and
let it cook 3 or 4 hours slowly, covered. Strain through a thin
cloth or fine colander and set aside over night. Take the cake of
fat off, then the jellied portion, leaving any sediment that may be
in the bottom. Put jellied part on to heat, add 1 tablespoonful
Worcestershire Sauce and 1 or 2 of catsup. After it comes to a
boil strain again through a fine cloth. Serve with or without a
slice of lemon in the cup.
MRS. HOFF.
BOUILLON-2.
Three lbs. of beef, 2 lbs. of bone, 3 qts. of cold water. After boiling slowly 4 hours add 4 peppercorns, 3 cloves and 3 allspice.
SOUPS
Boil 1 hour more, strain and set away to cool. Remove all the
whites of 2 eggs beaten just enough to break them. Stir till
it comes to a boil, then boil 10 minutes without stirring. Pour in
a cup of cold stock or cold water. Strain through a cloth. When
wanted for use heat and season with salt, red pepper, and about a
quarter of a lemon. If not deep enough in color add a little
caramel. When it commences to boil skim carefully.
MRS. DEMMON.
GUMBO.
Take a small slice of ham (1/4 lb.) cut in dice and fry fat and
lean together, with a clove of garlic and 1 small onion. Fry a
little fresh red pepper with the ham if it can be obtained, if not
add a little cayenne to the soup, add about 3 cups of tomatoes and
strain. Add to this the liquor from 1 pt. of oysters, putting in the
oysters just before serving. Shrimp or crabs may be used in
place of oysters. Season with fresh savory herbs in summer or
dried herbs in winter. One-half pound of veal cut in small pieces
rolled in flour and fried with the ham makes a nice addition.
MRS. R. WAPLES.
MOCK TURTLE SOUP.
Boil a shank of veal until ragged in water enough to cover it,
add I small carrot, 1 small turnip, stalk of celery, onion if desired,
I bunch of pot-herbs. Strain and set aside to cool. Remove the
gristle and cartilage and boil in clear water until jellied. The
next day take the fat from the bones. Cut the fat, gristle and
cartilage into dice and add to the soup, also a little lemon juice and
sliced lemon, enough caramel to give it an amber color, salt and
cayenne pepper to taste, and 1 tablespoonful of Worcestershire
sauce. Into the soup tureen slice a hard boiled egg. Pour the
soup over the egg. Serve croutons on a separate dish. The meat
may be made into pressed veal, with a little gelatine. Put sliced
hard boiled egg in the bottom of a mould, melt the gelatine in sufficient water, add the veal, and pour over the egg.
MRS. R. WAPLES.
POTAGE A LA REINE.
Remove the fat from 1 qt. of the water in which a chicken has
been boiled. Season highly with salt, pepper and celery salt, and
a little onion if desired, and put on to boil. Mash the yolks of
3 hard boiled eggs fine, and mix them with 1/2 cup of bread or
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cracker crumbs soaked until soft in a little milk. Chop the white
meat of the chicken until fine like meal, and stir it into the egg
and bread paste. Add 1 pint of hot cream slowly, and then rub all
into the hot chicken liquor. Boil 5 minutes, add more salt if
needed, and if too thick add more cream, or if too thin add more
crumbs.
MRS. H. SOULE.
WHITE SOUP FROM CHICKEN.
Take the bones and remnants of cold roast chicken, put them
on to cook with water enough to cover entirely. Add 3 pepper-
corns, 1 teaspoonful salt, 2 stalks celery, 1 tablespoon chopped
onion. Let it boil slowly till considerably reduced in quantity.
Then remove, strain and cool. When entirely cool take off the
fat and set it on to heat. Put 1 pt. of milk in a double boiler.
Thicken the boiling soup with 1 tablespoonful flour and one
heaping tablespoonful butter cooked together. Add the boiling
milk and season with salt and pepper to taste. Many like an egg
beaten up in the soup tureen, over which the soup is strained just
before serving. It must be served very hot. Adapted from Mrs.
Lincoln.
MRS. A. C. MCLAUGHLIN.
CREAM CHICKEN SOUP.
Put a small piece of butter in a kettle with 1 tablespoonful of
flour, and brown. Add 2 qts. of chicken stock and boil. Beat
thoroughly 1 egg, and to it add 1 pt. of cream. Gradually add to
stock. Do not boil after adding.
MULLAGATAWNEY SOUP.
(As made in India.)
Cut 4 onions, 1 carrot, 2 turnips and 1 head of celery into
3 qts. of liquor in which one or two fowls have been boiled; keep
it over a brisk fire till it boils, then place it on the hack of the
stove and let simmer 20 minutes; add 1 tablespoonful of curry
powder and one teaspoonful of flour. Mix the whole Well
together and let it boil three minutes, pass it through a colander;
serve with pieces of roast chicken in it; add boiled rice in a
separate dish. It must be of good yellow color and not too thick. If
you find it too thick, add a little boiling water and a teaspoonful of
sugar. Half veal and half chicken answer as well. Cook rice
according to recipe. "How to boil rice" given elsewhere in this
book.
F. H. D.
SOUPS
JULIENNE SOUP.
Cut carrots and turnips into quarter-inch pieces the shape of
dice; also celery into thin slices. Cover them with boiling water;
add a teaspoonful of salt, half a teaspoonful pepper and cook till
soft. In another saucepan have two quarts of boiling stock to
which add the cooked vegetables, the water, and more seasoning
if necessary. Serve hot. In the spring and summer season use
asparagus, peas and string beans---all cut into small uniform
thickness.
F. H. D.
OX-TAIL SOUP.
Two ox-tails, 2 slices of ham, 1 oz. butter, 2 carrots, 2 tur-
nips, 3 onions, 1 head of celery, 1 bunch savory herbs, pepper, I
teaspoonful salt, 2 tablespoonfuls catsup, 1/2 glass port wine, 3 qts.
water. Cut up the tails separating them at the joints, wash them
and put them in a stewpan with the butter. Cut the vegetables in
slices and add them with the herbs. Put in one-half pint of water
and stir it over a quick fire till the juices are drawn. Fill up the
stewpan with water and when boiling, add the salt. Skim well
and simmer gently for four hours or until the tails are tender.
Take them out, skim and strain the soup, thicken with flour and
flavor with the catsup and port wine. Put back the tails, simmer
five minutes and serve.
F. H. D.
TOMATO BISQUE.
Stew one pint of canned tomatoes, or use fresh tomatoes, with
a bit of bay leaf and a tablespoon of chopped onion for ten minutes.
Scald one and one-half pints of milk in a double boiler and thicken
with four level tablespoons of flour and two level tablespoons of
butter. Dissolve one-quarter level teaspoon of soda in a little cold
water and stir into the tomato, add salt to season, then add the
thickened milk and serve at once, because the soup will curdle if it
remains over the fire after the milk has been added to the tomato.
VEGETABLE CHOWDER.
Chop one can of corn, pare And cut into small dice enough
potato to fill two cups. Chop a large onion and fry until brown
in one-half pound of bacon, cut into very small pieces. Put a
layer of potatoes into a saucepan, put on this a layer of corn and
some of the onion and bacon; season with salt and pepper. Repeat
the layers. Add two cups of hot milk, one-quarter cup of butter
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rubbed smooth with the same amount of flour. Cook five min-
utes. Lay split crackers over the top, cover and the chowder is ready to serve.
SCOTCH BROTH.
Pick over and soak one-half cup of pearl barley. Take the
skin and fat from a neck of mutton and cut the meat in small
pieces. Put bones and meat into two cups of cold water and the
meat into three pints of water. Bring to a boiling point and skim
well. Add the barley to the meat and skim often. Fry two stalks
of celery cut in pieces, an onion, carrot and small turnip, cut in
slices, in a rounding tablespoon of butter, and pour on the water
strained from the bones. Season with two level teaspoons of salt.
SWEET BREAD SOUP.
Sweet bread boiled soft and chopped fine, a tablespoonful of
butter and a heaping spoonful of flour, stirred together until well
cooked. Then add sweet bread and a little chopped parsley.
When thoroughly mixed add 1 qt. of any good stock. Stir well
and cook 5 minutes. Place in a soup tureen 1/2 cup of sour cream
and 1 fresh egg, then pour in the soup, stirring constantly.
MRS. PRESCOTT.
SOUP WITH LIVER DUMPLING.
(A German Recipe.)
A good veal or beef soup, 1/2 lb. of calf's liver chopped fine,
1 cup of bread crumbs, 1 small onion, 3 eggs. Season with salt
and pepper, enough flour for consistency, mix all together, adding
the flour last. Drop from a tablespoon into the hot soup and boil
about 15 minutes.
MRS. FRED BARKER.
FISH SOUP.
(Mrs. D. A. Lincoln's Cook Book.)
One can salmon, 1 qt. milk, 1 slice onion, 1 tablespoonful
butter, 2 tablespoonfuls flour, 1 teaspoonful salt, 1 saltspoonful
pepper. Cook the fish in boiling salted water until it flakes easily.
Drain it, remove the skin and bones and rub through a coarse
strainer. Cook the onion with 1 qt. of milk 10 minutes, remove
the onion, and thicken the milk with the flour and butter cooked
together. Add the seasoning and fish. Let it boil up once and
serve.
MRS. W. J. HERDMAN.
SOUPS
FISH CHOWDER.
(A New Hampshire Recipe.)
Take 3 slices of salt pork, put in iron kettle and fry them
crisp. Take out the pork, leaving the fat in the kettle. Pare
and slice 8 potatoes and put 1/3 of them into the kettle, then put
a layer of fish cut in pieces about the size of the hand; on this
sprinkle a little flour, a large pinch of salt, a little pepper and bits
of pork; then put in potatoes and fish again and season as before.
Do this 3 times, then fill up with cold water until nearly covered,
boil until potatoes are cooked, cover with crackers, pour 1 1/2 pts.
of milk on it, let it boil up once and it is done. A little sliced onion improves it.
MUSHROOM SOUP.
Prepare a good quantity of mushrooms; stew with butter,
pepper and salt in a little good stock until tender; take out and
chop quite small; prepare a good stock as for other soup; add
mushrooms and the liquor in which they have been stewed; boil.
If white soup is desired, use the white button mushrooms and
good veal stock; adding a spoon of cream, or a little milk as the
color may require.
DR. E. A. CLARK.
OYSTER BISQUE.
Put 1 qt. of oysters and liquor in a porcelain kettle over the
fire. When just about to boil pour into a colander over a bowl
leaving oysters in colander; chop oysters as fine as possible and
pound well in mortar or wooden bowl. Put in saucepan an
egg of butter and when it bubbles throw in 2 tablespoonfuls of
flour, stir well to work flour without allowing it to color, pour
in liquor, and when well mixed add pounded oyster pulp and 1 pt.
good cream. Pass all through fine sieve and season with salt and
cayenne pepper. Return to fire and heat without allowing to boil,
and as it about to be served add 1/2 cup of whipped cream and very
small piece of butter. Whisk well with egg beater for 1 minute
keeping it hot without boiling, and serve immediately.
BEAN SOUP.
Soak 1 pt. of white beans over night. Boil either a ham bone
or the bones from roast beef in 2 qts. of water, add the beans,
boil and strain. Season with salt, pepper and butter and a bunch
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of herbs. Add just before serving 1 pt. of milk or cream. Serve
with croutons. In one family this is the "favorite dish."
MRS. L. P. ROWLAND.
HINTS ABOUT BEAN SOUP.
Bean soup is greatly improved if you will add the bones from
your roasts, or scraps of steak. Just before serving remove the
meat, run the soup through a colander mashing the beans through
too; put the soup on the stove again, add a cup of cream or rich
milk.
MRS. S. A. NILES.
KIDNEY BEAN SOUP.
Press 1 can of kidney beans through a wire sieve, add 1 pt.
of hot water and 1 pt. of soup stock and boil all together season-
ing with salt, pepper, butter and a little celery salt. Thicken with
a small tablespoonful of flour and pour hot on 5 thin slices of
lemon, and hard boiled eggs sliced or cut in dice.
MRS. J. H. PRENTISS.
CELERY SOUP.
One qt. of milk, heat in a double boiler, 1 qt. of celery cut fine
and boiled soft; salt, butter and pepper to taste. Add the hot
milk just before serving. Serve without straining.
MRS. H. M. POMEROY.
CREAM OF CELERY SOUP.
Take 5 heads of celery, cover with 2 qts. of water, boil 2
hours with a very little juice of onions and 3 leaves of whole
mace; strain and cool. Add 1 qt. of milk, 1 heaping tablespoon-
ful of flour and 1 of butter mixed together until smooth, a little
salt and red pepper. Boil 15 minutes. Serve in cups with a
spoonful of whipped cream added to each just before serving.
MRS. ESTABROOK, Saginaw.
CELERY SOUP.
Boil 4 or 5 sticks of celery till tender in a qt. of chicken
stock. Strain and add sufficient milk to make what soup you
wish and a little thickening. Season with salt and pepper, let
come to a boil, and serve at once.
MRS. C. G. DARLING.
SOUPS
CORN SOUP.---1.
Make of either fresh or canned corn. When fresh, cut from
the cob, scraping off all that is sweet. To 1 qt. of corn add 1 qt.
of hot water; boil 1 hour or longer and put through a colander;
put into a saucepan, butter the size of an egg, and when melted
sprinkle in a tablespoonful of flour. Cook a moment, stirring constantly, and add the corn pulp gradually. Season with
cayenne pepper and salt, and when done add a scant pint of boiled
mik and a cup of cream.
CORN SOUP---2.
One can of corn chopped fine; put in a double boiler with
1 qt. of milk and cook 15 minutes. Fry 1 tablespoonful of
chopped onion and 2 tablespoonfuls of flour in 3 tablespoonfuls
of melted butter 10 minutes. Pour over the soup, cook 10 min-
utes, season with pepper and salt and strain. Beat the yolks of
2 eggs, add 1 cup of milk to the eggs, stir into the soup and boil 1
minute. Serve with croutons.
CORN AND TOMATO SOUP.
Slice 6 or 8 large tomatoes and 1 or 2 onions into water
enough to cover, and cook 30 minutes. Grate a dozen ears of
corn, add to this, cooking 5 or 10 minutes longer. Rub through
a colander and return to the fire, adding 1 qt. of hot milk and but
ter, salt and pepper to taste. Let all come to a boil, and pour into
a tureen with 1/2 pt. of cream.
MRS. L. P. ROWLAND.
CREAM OF ASPARAGUS SOUP.
One can or 4 bunches asparagus, 1 pt. white soup stock, 1
pt. cream, 2 tablespoons butter, 1 tablespoon chopped onion, 2
tablespoons flour, 1 teaspoon sugar, 1 1/2 teaspoons salt, 1/8 tea-
spoon pepper (white). Cut off and lay aside asparagus tips
Cut stalks in short pieces and stew in soup stock. Cook onion
and butter slowly for 10 minutes, add flour, and stir until smooth.
Add this, with sugar, salt and pepper, to asparagus stalks and
stock. Simmer 15 minutes. Rub through sieve, return to stew
pan, add cream and asparagus tips, and after boiling up once
serve without delay.
MRS. STRAUSS.
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MUSHROOM SOUP.
One lb. of fresh mushrooms, or 1 qt. canned. Cut them in
pieces with a silver knife, put them in a porcelain sauce pan, add
1 tablespoonful of lemon juice, 1 tablespoonful of boiling water, a
little salt. Stir with a silver fork and cook 5 minutes. Cool,
then drain, skim out the mushrooms, chop fine and add to the
liquor. Put 1 qt. of milk in a double boiler. Rub together 1
tablespoonful of butter and 2 tablespoonfuls of flour. Stir into
the milk, cook until it thickens, add the mushrooms, season with
salt and pepper. If made with the white mushroom, add the yolk
of an egg just before serving.
POTATO SOUP.
One qt. of milk, 6 large potatoes, I stalk of celery, 1 onion,
2 tablespoonfuls of butter. Put the milk to boil in a double
boiler, with onion and celery. Pare the potatoes and boil 30 min-
utes, mash fine and light, add the boiling milk, butter, pepper
and salt. Rub through a strainer and add a cup of cream.
POTATO AND RYE BREAD SOUP.
(German.)
Slice raw potatoes and leave them to soak 1 hour in cold
water. To 3 cups of potatoes, take 1 cup of rye bread cut in
dice, brown the latter in the pan with butter or drippings and
dust over with flour. Put the potatoes and bread into a pot with
2 qts. of boiling water, add a fried onion, salt and pepper and boil
slowly till soft. Serve without straining.
MRS. BOUKE.
GREEN PEA SOUP.
Cover 1 qt. of green peas with hot water and boil with an
onion, until they mash easily. Mash and add I pint of stock or
water. Cook together 2 tablespoonfuls of butter and 1 of flour
until smooth, but not brown. Add to the peas, and then add 1
cup cream and 1 of milk. Season with salt and pepper and boil
up once. Strain and serve. A cupful of whipped cream added
the last moment is an improvement.
MRS. M. L. D'OOGE.
SOUPS
PEA SOUP.
One can peas, 1 qt. chicken stock, a cupful of cream or milk, 2
tablespoonfuls of butter, 2 of flour, an onion and salt and pepper.
Cook the onion, peas and stock together for 20 minutes, then
remove the onion and rub the peas and stock through a sieve.
Return to a stew pan and let it simmer for 10 minutes. Rub the
butter and flour to a cream, and gradually add to this half a cupful
of the soup; then pour the mixture into the stewpan; add pepper
and salt and cupful of cream. Boil 3 minutes. Use fresh peas
when possible.
MRS. HEMPL.
TOMATO SOUP---1.
(Mrs. D. A. Lincoln's Cook Book.
One qt. can tomatoes, 1 pt. hot water, 1 tablespoonful sugar,
1 tablespoonful salt, 4 cloves, 4 peppercorns or 1 saltspoonful
white pepper and a little red pepper, 1 tablespoonful butter, 1
tablespoonful chopped onion, 1 tablespoonful chopped parsley, 1
tablespoonful cornstarch. Put the tomatoes, water, sugar, salt,
cloves and peppercorns on to boil in a porcelain stewpan. Put
the butter in a small saucepan, and when it bubbles put in the
onion and parsley. Fry 5 minutes, being careful not to burn it.
Add the cornstarch, and when well mixed stir it into the tomato.
Let it simmer 10 minutes. Add more salt and pepper if needed.
Strain and serve with plain boiled rice, or croutons, or toasted
crackers.
MRS. W. J. HERDMAN.
TOMATO SOUP---2.
Into 2 qts. good soup stock put 1 qt. of tomatoes, 2 onions,
sliced, and 2 potatoes; strain, and when hot again thicken a very
little with flour; season to taste and serve. One-half this amount
is sufficient for a small family.
TOMATO SOUP---3.
Chop fine 2 large cupfuls of tomatoes, put in 1 qt. of water
and boil 20 minutes. Strain through a fine sieve, add a bit of
soda as large as a pea and stir well. Then turn in 1 pt. of sweet
milk, season with salt and pepper and a piece of butter the size of
a walnut. Let this come to a boil and the soup is ready to serve.
MRS. D. M. LICHTY.
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CREAM TOMATO SOUP---1.
Half can tomatoes, 1/4 small onion, 1/2 inch bay leaf, 1 carda-
mon seed, 1/4 saltspoon cayenne, 1 teaspoon salt. Let stand 1/2
hour, then boil 10 minutes and strain; add 1 saltspoon soda, and
last 1 pt. hot milk in which 1 tablespoon cornstarch has been
thickened.
MISS MARY HIMES.
CREAM TOMATO SOUP---2.
Heat 1 qt. of tomatoes in a saucepan and strain; heat 1 qt.
of milk in a double boiler, thicken with two level tablespoonfuls
of flour, wet with a little milk. Season with butter, salt and
pepper. Put into the tomato about 1/2 teaspoonful of soda, more
if the tomatoes are very acid. When ready to serve pour in the
hot milk.
MISS P. A. NOBLE.
A FRENCH SOUP.
One qt. of tomatoes, 1 onion,, 2 potatoes, small lump of butter,
salt and pepper, 2 cups hot water. Slice onion and potatoes,
place all in a tightly covered dish on back of stove after breakfast
and let simmer gently till noon. Before serving add a lump of
soda size of a pea, a cup of boiling milk to which a teaspoon of
flour has been added and a cup of canned corn. If the soup boils
away add hot water any time. A few scraps of meat added are
better than butter.
MRS. S. A. NILES.
EMERGENCY TOMATO SOUP.
One qt. of canned tomatoes, 1/4 of an onion, 3 cloves, 1 bay
leaf, 1 pinch of salt, 1 pinch of paprika. While the tomatoes,
with 1 pt. of water added, also the cloves and bay leaf, are boiling,
fry the onion in a bit of butter the size of a walnut until yellow
and transparent (this can be done in a large iron spoon over a
gasoline or gas flame), then add it to the tomato, strain and
serve.
KATHARINE FARRAND REIGHARD.
PISTACHIO SOUP.
One qt. of spinach, pick each leaf from the stem, place over
the fire, shaking so the spinach will not discolor; add a teaspoon-
ful of salt. As soon as the spinach begins to wilt, drain and
chop very fine, then pound it to a paste. Put 1 qt. of milk into
SOUPS
a double boiler, add 1 teaspoonful of almond paste, unsweetened,
and 2 ozs. of pistachio nuts chopped to a powder, cover and cook
20 minutes. Add spinach, 1 tablespoonful of butter, 1 of arrow
root, moistened and pressed through a sieve, a teaspoonful of salt,
dash of paprika and serve. Nice for green lunch.
MRS. S. T. RORER.
ALMOND SOUP.
One-half lb. of rice, 1 tablespoon of sugar, 5 pts. of milk,
1/2 teaspoonful of salt, 1/2 lb. almonds. Wash rice thoroughly, put
in double boiler with 1 qt. of milk, cook slowly till it swells to
double size, shell and blanch the almonds. Chop fine, then pound
in a mortar, adding a few drops at a time 1/2 gill of milk, mash-
ing them as fine as possible, and put in another double boiler with
the remaining quantity of milk. Simmer for 30 minutes; when
rice is done turn into tureen, pour the almond and milk over.
Season with salt.
MRS. H. SOULE.
CREAM OF ONIONS OR ONION SOUP.
One qt. of milk, 6 large onions, yolks of 4 eggs, 3 table-
spoonfuls of butter, a large one of flour, 1 cup of cream, salt and
pepper. Put the butter in the frying pan. Cut the onions into
thin slices and drop in the butter, stir until they begin to cook,
then cover tight and set back where they will simmer, but not burn.
for 1/2 hour. Now put the milk on to boil, and then add the dry
flour to the onions and stir constantly for 3 minutes over the fire,
then turn the mixture into the milk and cook 15 minutes. Rub
the soup through a strainer, return to the fire, season with salt
and pepper. Beat the yolks of the eggs well, add the cream to
them and stir into the soup, cook 3 minutes, stirring constantly.
If you have 30 cream use milk with a tablespoon of butter. Pour
over croutons if you like. (A refreshing dish when one
is fatigued.)
MRS. H. SOULE.
NOODLE SOUP.
Yolks of 2 eggs well beaten, 1/2 teaspoonful of salt, add to
flour and knead to a stiff dough. Roll thin and cut in very nar-
row strips 2 inches long, and allow to dry from 3 to 4 hours.
Drop in boiling beef broth, or better, chicken broth, and boil 15
minutes.
MRS. JACOB BREID.
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RIVOLLE SOUP.
Stir together 1 teaspoonful of Hour and 1 egg, thin it with
water and stir into good well seasoned soup. A simple everyday
soup.
HELEN MILLER.
SOUP DUMPLINGS.
Half cup of butter and 1 cup of milk, made boiling hot and
poured over 1 heaping cup of flour. Salt, and when cool add 2
eggs. Drop from spoon into boiling soup.
MRS. EUGENE K. FRUEAUFF.
TO BROWN FLOUR FOR SOUPS AND GRAVIES.
Put 1 pt. of flour in an iron saucepan over the fire, stirring
constantly until it browns; do not let it burn. When cold put in a
preserving jar and keep tightly covered. More of this is required
for thickening than flour that has not been browned.
CROUTONS.
Butter bread on the loaf, or stale slices, cut into small cubes
and brown in a quick oven.
CARAMEL.
Put 1 cup of granulated sugar in an iron or granite sauce-
pan, stir it over the fire until it melts and scorches. As soon as it
begins to smoke and boil add 1 cup of boiling water. Let it boil
1 minute. Put in a bottle and cork.
TO COLOR SOUPS.
A fine amber color is obtained by adding finely-graded carrot
to the clear stock when it is quite free from scum.
Red is obtained by using red-skinned tomatoes from which
the skin and seeds have been strained out.
Only white vegetables should be used in white soups, as
chicken.
Spinach leaves, pounded in a mortar, and the juice expressed,
and added to the soups, will give a green color.
Black beans make an excellent brown soup. The same color
can be gotten by adding burnt sugar or browned flour to clear
stock.
SOUPS
GIBLET SOUP.
(Mrs. Owen's Cook Book.)
Take a turnip, carrot and onion, and slice them and fry in hot
butter; add the giblets, sprinkling of flour, let them brown and
then add the amount of water required, simmer 4 or 5 hours,
season with salt and pepper and thicken with a spoonful of
browned flour. Take the yolks of hard boiled eggs and put one in
each plate of soup when it is served. The giblets of one chicken
will make but little more than one quart of soup.
CARROT SOUP.
Wash young carrots, scrape and cook in boiling water until
tender. Press through a sieve and to two cups of the carrots add
four cups of milk and set on the range. Thicken with two level
teaspoons each of flour and butter and cook until creamy. Sea-
son with salt, onion juice and one-half teaspoon of pepper. Add
the beaten yolk of one egg and pour into the tureen as soon as
the egg is cooked. Sprinkle with a little chopped parsley.
Instead of onion juice the flavoring may be obtained by heating
half an onion sliced in the milk.
ALICE E. WHITAKER.
GERMAN SOUP BALLS.
(Mrs. Owen's Cook Book.)
Mix together butter and cracker crumbs into a firm round
ball. Drop into the soup a very short time before serving. Very
nice for chicken broth.
MISSISSIPPI GUMBO SOUP.
First fry a large tender chicken very brown; then remove on
a dish and fry a quart of sliced okra in the gravy. Add this to
the chicken, but do not add the grease. Put the chicken and
okra in a tin or porcelain vessel of cold water. Add a pint of
peeled tomatoes sliced, one large silver skinned onion, a few
chips of bacon or ham and salt to taste. Cook slowly for an
hour, then add 1 doz. soda crackers, 1 large tablespoonful of
butter, and a teaspoonful of black pepper. Never boil pepper in
soup. To make it more palatable and very rich, add half dozen
hard boiled eggs.
MRS. J. R. JACKSON, Centerville, Miss.
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BOSTON SOUP.
(Jubilee Cook Book.)
Boil one qt. of beans three hours, add one qt. of tomatoes
and boil half hour and strain through a colander. Season with
plenty of salt and pepper. Keep plenty of water in the beans
while boiling to prevent burning. Stir often after they begin to
cook to pieces. Have the soup of the consistency of cream when
done.
MRS. A. W. AMES.
NORMANDY SOUP.
(Chicago Record Cook Book.)
Wipe off a good-sixed knuckle of veal, put it in a soup kettle
with three quarts of cold water and place where it will heat slowly.
When at the simmering point skim carefully and put where it will
cook slowly but steadily for three hours. Add six white onions
peeled and thinly sliced and one-half of a small stale loaf of baker's
bread and simmer one hour longer. Take out the meat, and rub
the soup through a puree sieve, pressing through as much of the
onion and bread as possible. Put in a double boiler; rub one
tablespoonful of butter and two tablespoonfuls of flour to a smooth
paste and stir into the hot mixture until it thickens. Season with
a large teaspoonful of salt and a fourth of a teaspoonful of pepper,
and a half saltspoonful of grated nutmeg; add one pint of new
milk previously scalded, and serve at once.
LEVIGNE SOUP.
Cut two carrots and a small onion into small, thin pieces, and
cook until tender in salted water. When done, drain, and add
them to three pints of boiling stock free from grease. Beat
together the yolks of four eggs and one-half gill of cream. Add
a scant teaspoonful of salt and half a saltspoonful of pepper to the
soup. Remove from the fire, stir in the eggs and serve.
CREAM OF CELERY SOUP (VERY DELICATE.)
(Boston Cook Book.)
Break three stalks of celery in inch pieces and pound in a
mortar. Cook twenty minutes in a double boiler with three cups
of milk and a slice of onion. Thicken with three tablespoonfuls,
SOUPS
each, of butter and flour cooked together. Season with salt and
pepper. Then strain, and just before serving add one cup of
cream.
CONSOMMÉ A L'INDEPENDENCE.
The stock should be made two days before, but the custard
not until the morning before using. Cut a knuckle of veal (10
cents' worth) into four pieces; a quarter of a pound of lean ham;
one large onion, or two small ones; three whole cloves, one piece
of mace; and, after it begins to boil, a saltspoonful of pepper. Put
this into the soup pot and cover with two quarts of cold water.
Cook until the meat leaves the bone. Take off the stove, strain
through a sieve and set in a cool place until morning. Make the
custard as follows: Beat two eggs with a spoon, add two table-
spoonfuls of milk and one-fourth of a teaspoonful of salt. Turn
into a buttered cup and place in a pan of warm water. Cook in
a slow oven until firm in the center, then set away to cool. When
ready to serve cut into small pieces, put into the tureen and pour
over it four cups of the boiling stock diluted with one cup water.
BRUNSWICK STEW.
Cut a four-pound chicken into pieces, as for a fricassee. Put
it in a large covered saucepan with a small onion sliced, and a
quarter of a pound of bacon, in one piece (a ham bone is better
than the bacon). Cover with boiling water and simmer gently for
one and a half hours. Then add one pint of very tender Lima
beans, one pint of corn, cut from the cob, one tablespoonful of
chopped parsley, one-half teaspoonful of salt (this seasons the
vegetables) and one quarter teaspoonful of pepper. Cover again
and simmer one hour longer. Remove the lump of bacon and
serve. Care must be taken not to scorch this stew. Keep it over
a very moderate fire, and stir frequently from the bottom of the
saucepan.
F. H. D.
TURTLE BEAN SOUP.
Soak one pint of black beans over night, then put them into
three quarts of water with beef bones or a small piece of lean salt
pork; boil three or four hours, strain, season with salt, pepper,
cloves and lemon juice. Put in a few slices of lemon, and if
wished add slices of hard-boiled eggs. Serve with toasted bread
cut into dice and placed in the tureen.
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LENTEN SOUP.
Prepare three carrots, three turnips and three onions by
scraping, peeling and washing. Slice them and fry them a golden
brown in fresh lard and dripping. Cut up a head of celery and
put in and fry a few moments also. Add to this two cloves, one
teaspoonful of salt, one-half teaspoonful of pepper, a little parsley
and a little grated nutmeg. Cover this with nearly three quarts
of water and simmer three hours. This may be used instead of
broth in the Lenten season.
DUCHESS SOUP.
Two slices each of carrot and onion cooked in a tablespoonful
of butter five minutes. Add one quart of white stock, one small
blade of mace and cook fifteen minutes. Melt two tablespoonfuls
of butter, stir in two tablespoonfuls of flour until free from lumps,
add gradually the seasoned stock, one-half teaspoonful of salt, salt-
spoon of pepper and one pint of rich milk. Stir in four table-
spoonfuls of grated cheese. Cook two minutes.
A GOOD CHOWDER.
Pick two pounds of halibut into pieces, taking out all the skin
and bones; cut one-quarter pound of bacon into small pieces and
four good-sized potatoes into dice. Cut four ripe tomatoes into
pieces, or use two cups of canned tomatoes, and chop one small
onion. Put half the potatoes into a kettle and then half the fish;
sprinkle with half of the chopped onion, tomato and seasoning.
Then add the remainder of the potatoes, fish and seasonings.
Cover with boiling water and simmer for half an hour. Rub a
level tablespoon each of flour and butter together. Heat one quart
of milk. Put a pinch of soda in the chowder and stir lightly,
then turn in the butter and flour. Cook a few minutes, then add
the hot milk and in a minute it will be ready to serve. Serve with
hot crackers.
For other soup recipes see chapter on "German Cookery."
SOUPS
Cream of Onion Soup.
Peel and cut into slices a dozen
small white onions and fry to a
light brown in one tablespoonful of
butter. Add to onions a pint of
sweet milk, a quart of boiling
water, pinch of salt, pepper and
sugar. Cook slowly half an hour,
put through a sieve, add yolks of
three eggs well beaten and cup-
ful of cream. Serve immediately.
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SOUPS
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FISH AND SHELL-FISH
GENERAL REMARKS.
Fish are good, when the gills are red, eyes are full, and the
body of the fish is firm and stiff. After washing them well, they
should be allowed to remain for a short time in salt water suffi-
cient to cover them; before cooking wipe them dry, dredge lightly
with flour, and season with salt and pepper. Salmon trout and
other small fish are usually fried or broiled; all large fish should
be put in a cloth, tied closely with twine, and placed in cold water,
when they may be put over the fire to boil. When fish are baked,
prepare the fish the same as for boiling, and put in the oven on
a wire gridiron, over a dripping pan.
Fish may be scaled much easier by dipping into boiling water
about a minute.
BOILED SALT MACKEREL.
(Mrs. Owen's Cook Book.)
After freshening, put half cup vinegar in the spider with
half as much water. Boil the mackerel in it. Serve with slice
of lemon.
BAKED SALT MACKEREL.
Soak mackerel over night, boil in water enough to cover, 5
of 10 minutes; pour off water, put mackerel in pan, pour over it 1
cup of sweet cream or rich milk, add a few lumps of butter, a
little pepper, put in oven and bake till brown.
BAKED FISH.
Have your fish dressed for baking, then make a stuffing of
bread crumbs, 1 teaspoonful of sweet marjoram, 1 1/2 teaspoonfuls
salt, 1 slice of fat salt pork chopped fine, pepper and piece of
butter size of large egg, 1 small onion. Mix this well together
and stuff the fish. Either sew the fish together or sew a piece of
cloth over the opening; place in the pan and lay slices of salt pork
on the fish. Bake 1 hour.
MRS. WILLIS.
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BAKED FISH WITH TOMATOES.
(Mrs. Owen's Cook Book.)
When fish is put in the pan for baking, it is a very nice vari-
ation to pour a can of tomatoes over it, season and bake.
FRIED FISH.
To fry fish, clean and drain, then roll in flour or cracker
crumbs rolled fine and fry in drippings or butter. Have the fat
hot and fry the fish quick to a crisp brown, and serve as soon as
fried, hot. Fish weighing more than 2 or 3 lbs. may be cut in
large pieces before frying.
BROILED FISH.
Large fish are best broiled. Wash the fish, when cleaned,
with a cloth wet in salt water, and dry. Split down the back,
and if you wish cut off the head and tail; use double broiler,
rubbed with salt pork to prevent sticking; broil for 20 minutes,
more or less according to thickness of fish, over moderate fire,
turning first flesh and then skin side to the fire. Spread with
butter, salt and pepper and stand in the oven till ready to serve.
Garnish, if possible, with parsley.
TURBOT.
Steam 4 or 5 lbs. of fish, cut up and remove the bones; take
1 pt. milk, 1/4 lb. flour, 1/4 lb. of butter. Let the milk come to a
scald, then thicken with the flour. When partly cool add the
butter and 2 well beaten eggs. Put into a baking dish a layer of
fish, then dressing, and on top a layer of cracker crumbs. Bake
1/2 hour.
MRS. VAUGHAN.
WHITE FISH TURBOT.
Steam a large white fish, 3 or 4 lbs., take out the bones,
and pick into small pieces, sprinkle with salt and pepper.
Dressing:---Heat 1 pint of milk in a double boiler, add 2
rounding tablespoonfuls of flour with 2 tablespoonfuls of butter
rubbed into the flour and 2 eggs beaten with 2 tablespoonfuls
of cold water. Season with a little onion or parsley. Put in a
baking dish alternate layers of fish and dressing; sprinkle with
fine bread crumbs on top. Bake until done.
MRS. ROWLAND.
NORWEGIAN FISH PUDDING.
Scrape raw white fish to a pulp; add salt, pepper and a little
grated onion; rub and beat most thoroughly, add milk little by
little, mashing (with a potato masher) and finally beating to a
froth with a spoon. Add now 1 or 2 eggs well beaten and a little
butter (when completed it should be about as thick as cream).
Bake brown in bread tin or steam it thoroughly. Serve it sliced,
hot or cold.
DR. MOSHER.
SALMON LOAF.
One can salmon, 4 eggs beaten light, 1/2. cup bread crumbs
rolled fine, 4 tablespoonfuls of melted butter. Add the butter
to the fish and stir to a smooth paste. Beat the eggs and bread
crumbs together, then stir in the fish. Put in baking dish or
mould and steam 1 hour.
Sauce:---One cup of boiling milk, thicken with 1 tablespoon-
ful cornstarch, add 2 tablespoonfuls butter or oil from the salmon,
little salt, pinch cayenne pepper. Cook 1 minute and add 1 egg
beaten light the last thing, pour over the loaf ready for the table.
Miss Tillie Brown.
FISH CUTLETS.
Cooks who are expert in frying will find it a good plan to
use cold fish occasionally in cutlets. Flake any firm white fish
or salmon, being sure there are no bones left in it. Season with
salt and pepper and finely chopped parsley and a few drops of
lemon juice. Make a thick white sauce with one-quarter cup
each of flour and butter and one cup of milk. Stir in two cups
fish and cool the mixture. Form into croquettes, egg and crumb
them and fry in deep fat.
FISH TIMBALS.
Flake enough cold fish to make one and one-half cups, add
two beaten eggs, one cup of milk and season with salt and pepper.
Fill small buttered tins or cups and set in a pan of hot water and
bake about twenty minutes. Turn on to a hot platter and pour
over a cup of cream sauce flavored slightly with mustard. Add
a sprig or two of parsley for a garnish and serve hot.
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HOW TO COOK CODFISH.
Buy two pounds of codfish, boil it in salted water, take it
from the water before it boils to pieces. Having pared and sliced
six or eight potatoes, boil them in the same water. While they
are boiling remove the skin and bones from the fish, and make
some white sauce. Put two spoonfuls of butter in the frying pan,
stir into it two spoonfuls of flour. Let it cook a little, then add
two cups of milk and stir until it is smooth and shiny.
as soon as your potatoes are done put a layer of them in a pudding dish,
then a layer of fish, and turn some of the sauce over the fish.
Repeat this until all the ingredients are used up, adding more
butter if desired. Spread buttered bread crumbs over the top,
and then a little milk over the crumbs, and place the dish in the
oven; let it brown nicely and heat through thoroughly.
SALMON IN MOULD.
One can salmon, 2/3 cup bread crumbs, 4 eggs, 1 tablespoon-
ful of parsley cut fine, a pinch of salt, with a sprinkle of red
pepper and mace, and 4 tablespoonfuls of melted butter. Mix
the salmon and butter together, beat the egg, add the bread
crumbs with the other ingredients, put into a buttered mould
and steam 2 hours.
Sauce:---One cup of milk, 1 tablespoonful cornstarch, 1 egg,
red pepper, salt and mace. Scald the milk, then add the corn-
starch which has been stirred smooth in a little milk. After the
cornstarch has been thoroughly cooked add the liquor from the
salmon, 1 tablespoonful melted butter and the well beaten egg.
Pour the sauce over the moulded loaf and garnish with parsley.
Mrs. P. C. FREER.
CREAM SALMON.
One can of salmon minced fine. For dressing boil 1 pt. of
milk, 2 tablespoonfuls butter, salt and pepper to taste. Have
ready 1 pint bread crumbs; put layer of crumbs in bottom of
dish, then layer of fish and layer of dressing and so on, having
crumbs on top. Bake until brown.
Mrs. CARRIE J. WILLIAMS.
SALMON CROQUETTES---1.
Pick 1 lb. of cold boiled salmon carefully from skin and
bones (or 1 can of salmon), mix with a teaspoonful of lemon
juice. Put 1 tablespoonful of butter in a saucepan; when melted
stir in 2 teaspoonfuls flour, add slowly 1/2 cup of milk, add the
fish and a little salt. When hot stir in the beaten yolks of 4 eggs.
As soon as the eggs set turn out on a flat dish to cool. Cut into
shape, dip in beaten egg, roll in crumbs, fry in hot fat. Serve
on a hot dish.
Dr. MOSHER.
SALMON CROQUETTES---2.
One lb. can of salmon, 1 cup of milk, 2 level tablespoonfuls of
butter, 3 heaping tablespoonfuls of flour, 1 tablespoonful of lemon
juice, 1 level teaspoonful of salt, little chopped parsley, 3 shakes
of cayenne pepper. Remove the bone and skin from the salmon,
place the milk in a double boiler, rub the butter and flour together
and add to the boiling milk, stirring until it thickens. Add to
salmon the salt, pepper, chopped parsley and lemon juice. Then
pour the cream sauce over salmon, stirring the whole together
until thoroughly mixed. Spread out on a platter to cool. When
thoroughly chilled roll with the hands into cylinder shaped cro-
quettes of suitable size. Roll them in fine bread crumbs, then
in beaten egg, again in coarser bread crumbs. Fry in hot lard or
other fat.
MRS. GREGORY E. DIBBLE.
NEW ENGLAND FISH BALLS.
One qt. potatoes boiled and sliced, 1 pt. of salt cod fish. Let
the fish just come to a boil and mash the potatoes and fish together
while hot, and when cold beat in 1 egg. Season with salt and
pepper, put in a tiny bit of flour, then try frying; should the fat
soak in add a little more flour. Drop from a fork small balls of
irregular shape into very deep boiling fat.
MRS. C. C. LOMBARD.
COD FISH BALLS.
One pt. bowl of fish picked fine and measured lightly, 2 full
bowls of potatoes. Put potatoes in a kettle with the fish on top
and boil 1/2 hour. Drain off the water and mash together until
fine and light; add, an egg of butter, a little pepper, and 2 well
beaten eggs. Have a deep kettle of boiling fat, form the fish into
balls about an inch and a half in diameter, dip in egg and cracker
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crumbs and fry till a light brown. Serve on a platter, pouring
carefully about the balls a hot cream sauce containing hard boiled
eggs cut in quarters. If served for luncheon, serve with it a
salad of chopped cabbage with a French dressing in the scooped
out halves of lemons. A pretty garnish for the salad is to stick a
tiny red pepper such as comes in bottles in each cup of salad.
MRS. DEMMON.
CREAMED LOBSTER---1.
Two cans "Clover Leaf" lobster, 1 pt of cream, 2 tablespoon-
fuls of butter, 2 of flour, 1 of mustard, 1/3 of a teaspoonful of salt,
small quantity of cayenne pepper. Drain the lobsters, pick into
small pieces, remove the bones, reserve the claws for garnishing.
Dressing:---Mix the butter, flour, mustard, salt and pepper
to a paste by adding a few spoonfuls of boiling cream. Boil the
cream and stir this mixture into it and cook 2 minutes. Place the
lobster in a baking dish and stir the cream through it very thor-
oughly, cover the top with bread crumbs, add a few pieces of
butter and a few spoonfuls of cold cream. Bake 20 minutes.
ANNA E. WARDEN.
CREAMED LOBSTER---2.
The meat of I good sized lobster or 1 can of lobster broken
into little bits. Take 2 heaping teaspoonfuls of cornstarch, rub
into a tablespoonful of butter, stir into a cup of hot milk, add a
pinch of soda. When boiling hot add the lobster; salt and pepper
to taste. When it has become creamy set aside to cool. Just
before lunch butter scallop shells, if you have them, if not, an
ordinary pudding dish, put in mixture, sprinkle fine bread crumbs
over the top, dot with bits of butter, set in oven and bake delicate
brown. To be eaten very hot.
DR. MOSHER.
DEVILLED LOBSTERS.
Two cans of lobster, 1 1/2 pts. of cream, butter the size of an
egg, 2 tablespoonfuls of flour and 1 of mustard, mixed smooth
with cold cream. Heat the cream to boiling in a double kettle,
add the butter and thicken with the flour and mustard and season
with salt and red pepper. Boil until the mustard does not taste
raw. Pick the lobster to pieces several hours before using.
When ready for the oven mix with the dressing, put in a baking
dish, scatter fine bread crumbs over the top, add a few spoonfuls
of cream and bake 20 minutes.
MRS. DEMMON.
DEVILLED CLAMS.
One pt. of clams and liquor, 1 gill of water, which add to the
clams and juice, and then throw away a gill. Let this come to a
boil, then pour into a colander. Take the liquor and add 2 table-
spoonfuls of butter, 2 1/2 of flour and boil until it thickens; then
stir in 2 eggs and 1 tablespoonful of chopped parsley, pepper and
salt. Chop the clams very fine and add to this mixture, let boil a
moment, then fill your shells and throw cracker crumbs over and
brown. This is better to make and let cool before putting in
shells.
MRS. MARGARETTA LYDECKER.
LUNCHEON DISH.
Remove skin and bones from a can of salmon and break the
fish into flakes. Drain off the liquor and sprinkle the fish with
salt, pepper, a little finely chopped parsley and a few drops of
lemon juice. Season four cups of mashed potato with salt, a level
tablespoon of butter and as much hot milk. Take a platter or dish
that will bear the heat and make a border of the potato, leaving a
well in the center and reserving a little of the potato. Put the
seasoned fish in the center, strain the salmon juice or liquor on
and cover with the potato reserved. Brush over with a beaten
egg and set in the oven to brown.
CREAMED CLAMS.
Chop steamed clams fine and for one pint make a sauce from
four level tablespoons of butter, the same of flour, one cup of
thin cream and one cup of liquor from the kettle in which the
clams were steamed. Season well with cayenne and if salt is
needed add a little with caution. When cooked smooth and
creamy add the chopped clams and heat. Have some small
squares of toasted bread ready on a hot platter, turn on the
creamed clams and serve at once. Do not allow the clams to cook
a long time in the sauce and toughen.
COD FISH A LA MODE.
One cup of cod fish, picked up fine, 2 of mashed potato, 1
pint of cream or milk, 2 eggs well beaten, 1/2 cup of butter, salt
and pepper; mix well. Bake in baking dish from 20 minutes to
one half hour.
MRS. LOTTIE LABINE, Detroit, Mich.
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DEVILLED CLAMS OR OYSTERS.
Seventy-five clams drained and chopped, I cup cream (or
milk), I cup of bread crumbs, 2 ozs. of butter, I teaspoonful of
onion juice, 1/4 nutmeg grated, 1 tablespoonful chopped parsley,
salt and pepper to taste. Cook in stewpan on top of stove 30
minutes, then put in shells or baking dish. Put bits of butter over
bread crumbs and brown in oven. Serve very hot.
MRS. A. C. MCLAUGHLIN.
FRIED OYSTERS---I.
Most delicious fried oysters are prepared by frying a few
slices of best bacon in the fryingpan; drain the oysters dry, roll
in flour or fine cracker crumbs, sprinkle with pepper, and salt if
needed, and fry to a crisp brown on both sides. Serve piping hot
with the bacon as garnish. MRS. G. J. KERN.
FRIED OYSTERS---2.
Drain and dry the oysters, then dip first in beaten eggs, then
in finely powdered crackers (well seasoned with salt and pepper)
dip again in egg and then in crackers. Drop into boiling lard and
brown like fried cakes. MRS. MARY L. MAAS.
ESCALLOPED OYSTERS---I.
Take I qt. of oysters and cracker crumbs rolled fine. Put in
bottom of buttered baking dish a layer of cracker crumbs, then a
layer of oysters, season with salt and pepper and plentiful sprink-
ling of bits of butter. Repeat till dish is full, having layer of
cracker crumbs on top. Cover with good sized bits of butter, add
sweet milk and liquor of oysters enough to soak the crackers.
Bake about 1/2 hour.
ESCALLOPED OYSTERS---2.
For a quart of oysters carefully drained have nine large or
the same quantity of small crackers finely powdered. Bake 20
minutes, less rather than more. Lay first in the bottom
of your baking dish or pan a layer of oysters. Salt them
with black and red pepper mixed, proportion 2/3 black pepper,
for 1/3, red. Take half your crumbs for your second layer.
Grate over these a little nutmeg, and add 8 or 10 lumps of butter
the size of a walnut. Another layer of oysters as before, and the
remainder of your crumbs, treated in the same way.
MRS. JAMES B. ANGELL.
FRICASSEED OYSTERS.
For 1 pt. of oysters use 1/2 pt. of cream. Drain the liquor
from the oysters and steam them until just hot. Make a cream
sauce by putting 1 tablespoonful of butter in a frying pan, and
when melted stir into it 1 tablespoonful of flour. Add the cream
to this and stir until done, seasoning with salt and pepper, a small
pinch of mace and the same of cinnamon. Put in the oysters
long enough to plump; pour over dainty rounds or squares of
toast on hot platter. The dish loses its flavor if allowed to cool,
so serve hot. MRS. E. C. GODDARD.
OYSTER LOAF.
Cut a long loaf of bread into slices about 2 inches thick; a
baker's long 5 cent loaf will make 6. Dig out the crumbs in
center of each piece, leaving sides and bottom like a box, i. e.,
make a square box of each piece of bread. Brush each box over
with melted butter, and put in quick oven till light brown. Fill
with creamed oysters and serve.
OYSTER PATTIES.
One pt. small oysters, 1/2 pt. of cream, a large teaspoonful of
flour, salt and pepper. Let the cream come to a boil. Mix the
flour with a little cold milk and stir into the boiling cream.
Season with salt and pepper. While the cream is cooking let the
oysters come to a boil in their own liquor. Skim carefully and
drain off all the liquor. Add the oysters to the cream and boil up
once. Fill the patty shells and serve. The quantities given are
enough for 15 shells. MRS. EUGENE F. MILLS,
FILLING FOR OYSTER PATTIES.
One pt. cream. I qt. of oysters, 2 tablespoonfuls of flour.
Heat cream, add the flour wet with a trifle of cold milk, season
with piece of butter size of a walnut, and pepper and salt to taste.
Parboil the oysters in their liquor, with water enough to cover
them, drain and stir into the cream sauce. Have patty shells hot,
fill and serve immediately. MRS. H. D. ARMSTRONG.
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OYSTER DRESSING FOR TURKEY.
Boil the liver, heart and gizzard 1/2 hour. Chop fine with
bread crumbs sufficient for the dressing. Put 2 tablespoonfuls
of hard butter in a spider. When it is brown, put the dressing in
and pour in about 2 tablespoonfuls hot water. Let steam through,
stirring it meanwhile. Take out, season with pepper and salt, and
stir in one pint oysters carefully, so that they will remain un-
broken. Stuff the turkey with this.
MRS. FANNIE H. BOWEN, Parker, Dak.
CHICKEN WITH OYSTER.
(Mrs. Owen's Cook Book.)
Cut a couple of chickens in small pieces, boil till tender.
Take out and fry in butter (or use part lard). To the liquor they
were boiled in add pepper and salt to taste, a spoonful of butter,
flour to thicken, a quart of oysters and some milk if liked. Boil up
and pour over the chicken in a large platter.
OYSTERS ON TOAST.
Drain one can of oysters; add enough milk to the juice to
make a quart. Mix together 2 even tablespoonfuls of flour and
a piece of butter as large as a good sized egg; season with salt
and pepper. Pour liquor over this boiling hot. Stir in oysters
and serve on buttered toast. MRS. STANTON, Pontiac.
DRY OYSTER STEW.
For one. Put into hot skillet four tablespoons water, some
butter, pepper and salt. When boiling drop in eight or ten select
oysters. Cook only until curled then turn into hot oyster platter.
M. K. BISHOP, Muscatine, Iowa.
OYSTER STEW WITH MILK.
Take I qt. of water, I qt. of milk, the liquor from I qt. of
oysters and bring to a boil. Add a blade of mace, salt and pepper
to taste, butter the size of an egg and thicken slightly with flour.
Then stir in the quart of oysters and when they begin to curl
remove from the fire and serve at once.
OYSTER COCKTAIL.
One-half bottle catsup, one teaspoonful Worcestershire sauce.
nine drops tobasco sauce, pinch of paprika or red pepper, juice
of one lemon, pinch of salt and one of white pepper, one pt.
of small oysters. Drain the oysters. Mix sauces, spices and
lemon juice and add oysters. Serve cold in small glasses with
sprig of parsley. MRS. STRAUSS.
CHUTNEY, OR CURRY OYSTERS.
Take butter the size of an egg, a level teaspoon of salt, a level
saltspoon Fuller's N. T. pepper, one onion quartered and sliced
thin; wilt the onion for 3 to 5 minutes; add heaping tablespoon
corn starch and dessertspoon Cross & Blackwell's Club Chutney;
add I qt. drained oysters; stir and cover until the oysters curl.
Serve on dipped and buttered toast.
For curried oysters, use salt spoon of curry-powder instead
of Chutney and serve as above. MRS. ERNEST A. CLARK.
GRILLED SARDINES---BROWN SAUCE.
Place sardines on a broiler and broil over a clear fire. Take
two tablespoons of the oil left in the box after removing the sar-
dines and set over the fire in a saucepan. Add two tablespoonsful
of flour, one-half teaspoonful of salt, one-half salt spoon pepper,
and stir until well browned, being careful not to burn the flour;
pour on one cup of boiling water and cook five minutes. Just
before removing from the fire add one tablespoon of essence
anchovies and one tablespoonful of lemon juice.
MRS. F. P. LAWYER, Muscatine, Iowa.
CREOLE KEDGEREE.
Any kind of cold fresh fish can be used for this appetizing
inexpensive dish. To one cupful of cold trout, salmon or white-
fish, left over, from which all the bones have been taken, add cupful
of cold boiled rice, one teaspoonful of butter, teaspoonful of salt,
a dash of cayenne, a very hard boiled egg, chopped fine, a slice or
so of garlic, or onion, or one full tablespoon curry powder, if pre-
ferred. Drop these into a hot skillet; as the butter melts, stir the
ingredients well together. It is not intended to fry them, only to
thoroughly heat and blend them, five minutes will be enough.
Serve on squares of hot, buttered toast, or slices of buttered bread.
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If curry powder is not the East India article, a little lemon juice
may be added.
CODFISH IN PUREE OF POTATOES.
Six large potatoes, one pint and one cupful of milk, two
tablespoonfuls butter, a small slice of onion the size of a silver
quarter, one pint of cooked salt codfish, salt, pepper, and one large
tablespoonful of flour. Peel the potatoes and boil and mash them
light and fine. Add salt, pepper, one tablespoonful butter and a
cupful of milk, which has been allowed to come to a boil. Beat
well and spread a thin layer of the potato on the center of a hot
platter. Heap the remainder around the edge, making a wall to
keep in the cream and fish which should then be poured in.
Finish the border with parsley and serve with the codfish prepared
as a thick cream in the center.
ANCHOVY TOAST.
Make fingers of nicely browned toast, an inch and a half wide
and four or five inches long, and not very crisp. Spread with
anchovy butter while hot. Set them a moment in the oven and
serve at once.
POTTED FISH.
Chop and pound to a paste all the fragments of cooked fish
you have. Season highly, using the proportion of one-half tea-
spoonful of salt, one-half teaspoonful of made mustard, one-half
saltspoonful black pepper, and three dashes cayenne to a pint of
the paste. Moisten with a little melted butter. Pack closely in
small stone jars. Put the jars in a steamer and heat for half an
hour. Then press the meat down again and cover with hot melted
butter. This will keep for a long time and may be served in slices
or used for sandwiches. Remnants of tongue and poultry are
very nice prepared in this way.
OYSTER RAREBIT.
Clean and remove the hard muscle from one-half pint of
oysters, parboil them in their own liquor until their edges curl,
then remove to a hot bowl. Put one tablespoonful of butter and
one-half pound of cheese (broken in small bits), one saltspoonful
each of salt and mustard and a few grains of cayenne into a dish;
while the butter is melting beat two eggs slightly and add to them
the oyster liquor; mix this gradually into the melted cheese; add
the oysters and turn at once over hot toast.
OYSTER PIE.
Make a biscuit dough of one quart flour, two teaspoons
baking powder, one-half teaspoon of salt, two tablespoons short-
ening, milk or water to make a dough not too stiff. Take two-
thirds of the dough and roll out to fit a good-sized baking dish.
Sprinkle this with a little flour and add one quart of oysters. To
the juice of the oysters add one teaspoon of cornstarch. Pour
over oysters, cover with small lumps of butter, season with salt
and pepper. Roll out the remaining dough and cover pie with it,
making incisions in top to let out air. Bake in moderate oven
until crust is a rich brown. Serve with Richmond sauce.
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THE ANN ARBOR COOK BOOK
FISH AND SHELL-FISH
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THE ANN ARBOR COOK BOOK
FISH AND SHELL-FISH
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MEATS AND POULTRY
GENERAL REMARKS.
BROILING.---The rules for roasting meat apply to broiling,
except that instead of cooking it in the oven it is to be quickly
browned first on one side and then on the other, over a hot fire,
and removed a little from the fire to finish cooking. Meat an inch
thick will broil in about 20 minutes. It should be seasoned after it
is cooked.
BOILING AND STEWING.---Fresh meat for boiling should be
put into boiling water and boiled very gently about 20 minutes for
each pound. A little salt, spice or vegetables may be boiled in the
water with the meat for seasoning. A little vinegar put in the
water with tough meat makes it tender. The broth of boiled meat
should always be saved to use in soups, stews and gravies. Stew-
ing and simmering meats mean to place them near enough to the
fire to keep the water on them bubbling moderately, constantly
and slowly. Salt meats should be put over the fire in cold water,
and that as soon as it boils should be replaced by fresh cold water,
the water to be changed until it remains fresh enough to give the
meat a palatable flavor when done. Salted and smoked meats
require about 30 minutes very slow boiling, from the time the
water boils, to each pound. Vegetables and herbs may be boiled
with them to flavor them. When they are cooked the vessel con-
taining them should be set where they they will keep hot without
boiling until required if they are to be served hot; if they are to
be served cold they should be allowed to cool in the pot liquor in
which they were boiled. Very salt meats, or those much dried in
smoking, should be soaked over night in cold water before boiling.
FRYING.---There are two distinct methods of frying, one with
very little fat in the pan. To practice this successfully, the pan
and fat must be hot before the article to be fried is put into it: for
instance, in frying chops, if the pan is hot, and only fat enough is
used to keep the chops from sticking to it, the heat being main-
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tained so that the chops cook quickly, they will be nearly as nice
as if they were broiled. Frying by the other method consists in
entirely immersing the article to be cooked in sufficient smoking
hot fat to cover it, and keeping the fat at that degree of heat until
the food is brown. It should then be taken up with a skimmer and
laid upon brown paper for a moment to free it from grease.
Long, slow cooking breaks down the fibre of meat, and so
makes it more tender. Many tough pieces are nutritious, and can
by slow cooking be made as acceptable as more expensive cuts.
In order to shut in the juices, meat should at first be subjected to
a high degree of heat for a short time. A crust or case will then
be formed on the outside by the coagulation of the albumen, after
which the heat should be lowered and the cooking proceed slowly.
Dark meats should be served underdone or red; white meats
thoroughly cooked. Clean meat by wiping it with a wet cloth;
but do not put it in water. Salt and pepper draw out the juices;
therefore, do not put them on the meat before cooking, or until
after the meat is seared. Do not piece the meat with a fork while
cooking, as it makes an outlet for the juices. Turn it with spoons.
TO ROAST BEEF.
(Adapted from Century Cook Book.)
Time for cooking rib roast very rare, 10 minutes, rare, 15
minutes, per pound; time for cooking rolled roast very rare, 12
minutes; rare, 15 to 18 minutes per pound. Wipe the meat with
a damp cloth, place it on a rack which will raise it a little from
the bottom of the baking pan. Dredge the whole top and sides
with flour. Place in a corner of the pan, not touching the meat,
1/2 teaspoonful of salt and a quarter teaspoonful of pepper. Put
into the pan 2 tablespoonfuls of drippings. Place in a very hot
oven for 15 or 20 minutes, or until the meat is browned, then shut
off the drafts and lower the temperature of the oven, and cook
slowly till done. Baste frequently. Do not put water in the pan
until the last 20 minutes, as it prevents browning. If beef is
cooked as directed it will have one quarter of an inch of seared
meat, the rest will be of a uniform red color all through. If
cooked in too hot an oven the center will be raw and the outside
overdone.
ROAST BEEF.
Heat an iron skillet very hot on top of stove, put the roast of
beef in without any seasoning, and turn constantly till it is well
seared over on all sides, then put into the hot oven and roast;
baste frequently with its own fat or if roast is very lean add
very little hot water in bottom of skillet to baste with; allow about
15 minuets to the pound for roasting. When done take out on
platter and season with salt and pepper. MRS. C. W. WAGNER.
YORKSHIRE PUDDING---I.
(To eat like vegetables with beef roast.)
For I pt. of milk take 3 eggs, 3 cups of flour and a pinch of
salt. Stir to a smooth batter and pour into the skillet around the
roast 1/2 hour before it is done.
MRS. C. W. WAGNER.
YORKSHIRE PUDDING---2.
One heaping tablespoonful of flour, 3 eggs, 1/2 cup of beef
drippings, salt to taste. Mix the flour with a little milk, beat in
the eggs with a beater, pour the drippings into a hot pan and mix
the batter well into it. Serve very hot with roast beef, on the
same dish.
MRS. W. J. HERDMAN.
YORKSHIRE PUDDING---3.
Two cups of flour, stir in 2 teaspoonfuls of baking powder,
1/2 teaspoonful of salt, add slowly I qt. of milk, stir in 3 beaten
eggs. Pour in the pan 1/2 hour before the meat is done.
DR. MOSHER.
A FILLET OF BEEF.
Use a tenderloin roast ordered a day or two before needed
as they can not always be obtained on short notice. Rub the roast
well with salt and pepper; make a bed of onions, celery and
parsley root in the roasting pan; lay the roast upon this bed and
spread thickly with butter. Cut up a few tomatoes and lay on the
top; cover the roast air tight and bake in a quick oven 30 minutes.
Look after it carefully, basting when necessary, adding hot water
as needed. When done lay on a hot platter. Strain the sauce,
add water or stock to make a pint in all, thicken with flour and
add a pint of fresh or canned mushrooms; pour around the roast
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when ready to serve. A very attractive looking dish may be
made of this roast by putting all kinds of vegetables around it on
the same platter, such as cauliflower, green peas, lima beans,
spinach and carrots; of course judgment must be used as to the
harmonizing of colors. Do not put more than about 4 tablespoon-
fuls of each vegetable around the roast. Serve the sauce in a
sauce-boat. Slice the roast, but do not destroy its shape.
MRS. M. KERNGOOD.
TO COOK STEAK.
Use covered broiler, if you have one, if not, have your frying
pan very hot. Rub hastily with suet and throw in steak at once,
turning several times according to the rareness you wish to obtain.
Place on hot platter, salt and spread with butter. Send to the
table at once.
MRS. S. A. NILES.
BROILED BEEFSTEAK.
A thick tender steak, a double broiler, and a hot clear bed of
coals. Place the steak in broiler and cook on one side while you
slowly count 10. Turn while you slowly count 10 again. Repeat
this till the steak is done. The number of times you turn must
depend on whether you wish the steak rare or well done. Prac-
tice will soon determine this. Place the steak on a hot platter,
cover with butter, season with salt and pepper and serve hot. Or,
serve with Maitre d' Hotel butter. If a gas stove is used the
broiler in the oven will be found quite equal to, if not superior to
the bed of coals.
MRS. JAMES B. ANGELL.
See also, "Broiling," under "Cooking by Gas."
MRS. RORER'S BEEF STEW.
Two lbs. of round steak, 2 ozs. of beef suet, or to each lb. of
beef allow 1 oz. of suet. Cut into squares of about 1 inch, dust
thickly with flour. Pull suet apart, try out thoroughly in frying
pan and remove crackling. Put meat, when cut and floured, into
the hot suet fat and shake over the fire until each piece is
browned.
Remove meat to saucepan and make gravy of liquor in the frying
pan, with 1 tablespoon of flour and 1/2 pt. of stock or water; when
boiling, add a slice of onion, a bayleaf, a sprig of celery, 1/2 a
teaspoonful of salt and a shake of pepper. Pour over the meat
cover saucepan, and cook slowly 1 hour. Fifteen minutes before
serving make dumplings, by mixing thoroughly in bowl, 1 cup of
flour, 1/4 teaspoonful of salt and 1 level teaspoonful of baking
powder, moistened with 1/2 cup of milk. Drop by teaspoonfuls
over top of stew, cover saucepan tightly and cook 10 minutes
without lifting cover.
MRS. J. H. DRAKE.
SPONGE DUMPLINGS.
To be used as a dessert with hard sauce, or in soup. For
soup the stock should be well seasoned and boiling when the
batter is ready. Beat separately very stiff and light the yolks and
whites of 2 eggs. Place a saucepan with 1/2 cup of milk and 1/2
tablespoonful of butter over the fire. As soon as it boils add 1/2
cup of flour. Stir until the contents are a smooth dough, and
loosen from the bottom. Take from the fire and beat in the yolks.
When smooth add the whites of the eggs, add a little salt, drop into
boiling soup or water a spoonful at a time; cover and boil 6
minutes without lifting the cover.
MRS. R. WAPLES.
A SAVORY STEW.
One and 1/2 lbs. of a cheap cut of beef or mutton, 1 small
head of celery, 1 carrot, 1 small onion, 1/4 cup of pearled barley, 1
turnip, 2 bay leaves, 3 or 4 potatoes cut in small pieces. Cut up
the meat into very small portions, and put it into the double boiler
with a qt. of cold water, and put it over a low fire and cook slowly
for 8 hours, not allowing it to boil. Do not have a higher temper-
ature than 180°. Two hours before done put in the vegetables and
seasoning, and the result will be a highly nutritious dinner. This
slow process of cooking a tough piece of meat at a low tempera-
ture results in making the meat tender and all the nutrition avail-
able.
MRS. JACOB REIGHARD.
STUFFED BEEF STEAK OR MOCK DUCK.
Take a round steak about 1 inch thick, and prepare bread
dressing as follows: Chop dry bread (and a small onion if
desired), then add a lump of butter size of an egg. Salt and pep-
per to taste, season with sage or summer savory. Add 1 beaten
egg and moisten with milk. Spread the dressing on the steak,
roll and tie, and sew up the ends. Place in a deep pan, sprinkle
with salt and pepper, and put lumps of butter or suet over the
top: add water and baste often as you would a roast. Bake about
1 1/2 hours.
MRS. B. ST. JAMES.
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BEEF STEAK PIE.
Take 2 pounds of round beefsteak, cut in pieces an inch
square or an inch by 2 inches, put in stew pan and stew till tender
with enough water to cover. Turn a small cup upside down in
baking dish; put around it the meat, add salt and pepper to taste
and bits of butter unless the beefsteak was very rich. Have
water sufficient in cooking the meat so there will be at least a pint
left; thicken this with flour to the consistency of gravy; pour part
of it over the meat and place over all a rich baking powder crust
made as for chicken pie; cut a large slash in top and bake about
3/4 of an hour. Take out and pour the rest of the gravy into the
pie through the opening and it is ready for the table. The
amount of gravy needed must be regulated by the size of dish
and quantity of meat. Cold roast beef may be used.
MISS KITTIE ROSEWARNE.
BEEF OMELET.
Chop very fine cold beef steak. Use eggs enough to make
moist, salt and pepper. Drop in a hot, well buttered frying pan
a good spoonful for one patty. Turn quickly as it becomes firm,
and brown the other side.
MRS. C. K. MCGEE.
SAVORY BEEF.
Three and 1/2 lbs. lean uncooked beef chopped as fine as pos-
sible, 6 soda crackers rolled fine, butter the size of an egg, 4
tablespoonfuls sweet cream, 3 eggs, 1 nutmeg, 4 teaspoonfuls salt,
2 1/2 teaspoonfuls black pepper, 1 tablespoonful sweet marjoram.
Mix thoroughly and press into 2 rolls, bake 1 hour, basting often
with butter and water, brown on both sides. To be eaten hot with
tomato, mushroom, or brown sauce, or sliced cold for luncheon.
BEEF SCRAPPLE.
Three lbs. of brisket, boil in plenty of water until the bones
will pick out, then mince the meat and fat fine, put back in the
same water. Season highly with salt, pepper, herbs, and thicken
with cornmeal, sprinkled in while it boils. After boiling thor-
oughly put in a dish to cool. Cut in slices and fry a crisp brown.
No extra fat required for the frying.
MRS. W. E. CALDWELL.
SCHMOR BRATEN OR POT ROAST.
Four lbs. of beef, cut from the round, 3 medium sized
onions, 2 or 3 bay leaevs, 1/4 lb. of salt pork, 1 large tablespoonful
of butter, crust of one slice of rye bread. Lard the roast with
strips of the salt pork rolled in salt and pepper, then rub salt and
pepper over the roast and put it into the kettle and brown in the
butter. Cut up the onions and put with the bay leaves and bread
into the kettle. When perfectly browned pour enough boiling
water over the roast to cover it, and let it simmer for 2 hours.
Serve the roast on a dish with the gravy separate.
MRS. BELLE GUTHE
BEEF LOAF.
Three and 1/2 pounds of beef chopped fine, 2 cups of rolled
crackers, 2 cups of sweet milk, 1/2 cup of butter, 2 eggs, 1
table-
spoon of salt and 1 of pepper. Bake in a hot oven for 5 minutes,
then allow the oven to cool and bake slowly 3/4 of an hour.
MRS. BEGLE.
BEEF LOAF.
Two coffee cups of raw chopped beef, 1 coffee cup of rolled
crackers, 1 cup sweet milk, salt and pepper to taste. Mix and
put in a bread tin. Put lumps of butter on top and bake 1 hour.
MRS. B. ST. JAMES.
BEEF RAGOUT.
Melt two level tablespoons of butter in a saucepan and let it
brown.; add two tablespoons of flour, stir until smooth and add
one cup of strained tomato, one cup of water, or stock, or water
with a spoonful or two of cold gravy dissolved in it. When the
sauce has thickened and cooked thoroughly stir in two cups of cold
roast beef cut in shavings. Heat the beef through but do not let
it stew and harden. Season with salt and a little pepper.
BRAISED VEAL.
Buy four or five pounds of the shoulder of veal and have the
bone taken out. Fill with a stuffing made from bread crumbs,
seasoned with salt, pepper and two tablespoons of chopped salt
pork or bacon. Add also a pinch of sweet herbs and a little
onion juice. Moisten with a very little water. Set the meat in
a pan, pour one cup of boiling water over, cover closely and cook
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in a moderate oven one and one-half to two hours, basting and
turning occasionally. When tender take up the meat, add one
tablespoonful of lemon juice to the liquid and thicken with
browned flour. Serve the gravy in a bowl and slice the meat on
a platter.
VEAL SAUSAGES.
Chop fine two pounds of lean veal, one and one-quarter
pounds of fat pork, one and one-quarter ounces of salt, half an
ounce of pepper, two ounces of sage, half an ounce of summer
savory and a half teaspoon of powdered mace. Mix well and fry
in small cakes.
VEAL FILLETS.
Cut veal into pieces an inch wide, and six inches long. Make
a good stuffing as for roast veal and spread a little on each piece
and roll up. Line a dish with thin slices of bacon; lay in the
veal rolls; pour on one-half cup of stock and a teaspoon of vinegar to
moisten. Cover and simmer until done.
BEEF LOAF.
One and 1/2 lbs. of round steak, 2 cusp of rolled crackers, 2
cups of warm water, 1/2 cup of butter, pepper, salt, and bake 1
hour.
MRS. ELUM WORDEN.
CANNELON OF BEEF.
One lb. of uncooked beef chopped fine, yolk of one egg, 1
tablespoonful chopped parsley, 1 tablespoonful of butter, 2 table-
spoonfuls of bread crumbs, 1 tablespoonful of lemon juice, 1 tea-
spoonful of salt, 3 dashes of black pepper, 1/2 teaspoonful of onion
juice. Mix all together and form into a roll about 6 inches
long wrapped in buttered paper. Place in a baking pan and bake
in a quick oven 30 minutes, basting every few minutes with a
little butter melted in 1 cup of boiling water. Serve with a brown
mushroom sauce poured around it, or with a plain gravy.
MRS A. H. RICHMOND.
MEAT BALLS.
Put 1 pound of hamburg steak in a chopping bowl and
pound with a meat mallet 10 minutes, then add 1 good teaspoon
of salt, a generous sprinkling of pepper, 1 egg and 1/2 pint of
sweet milk. Use the cake mixer at first, then beat until stiff.
Have ready a hot pan with 1 heaping teaspoonful each of lard and
butter smoking hot. Remove all tendons that collect on the
spoon and drop the meat by spoonfuls into the pan, fry brown
and serve hot.
MRS. D. F. SCHAIRER.
FOR CURING CORNED BEEF.
To 100 lbs. meat take 7 lbs. salt, 3 lbs. sugar, 3 oz. soda.
Pack the meat in the barrel when cold, and pour on the brine boil-
ing hot. Will be ready for use in 24 hours.
SEABOLT BROS.
CURING HAMS.
Ten lbs. salt to 100 lbs. hams, 3 lbs. sugar, 2 oz. saltpeter, 2
oz. pepper. Mix and rub on dry or use as a brine.
SEABOLT BROS.
STUFFED NOODLES.
Make noodles as usual but do not roll quite as thin.
Dressing:---One lb. chopped raw beef, 2 eggs, equal quanti-
ties of soaked bread, a little onion, salt, pepper and butter. Mix
all together. Cut rolled noodles into 4 inch squares and put on
each 1 tablespoonful of dressing, then fold 2 sides and pinch the
ends tight; drop in boiling beef broth and boil until they come
to the top.
MRS. J. KOCH.
PASTY.
Make a rich pie crust. Roll out as for pie, fill with thin sliced
potatoes, round steak cut in small squares, large piece of butter,
salt and pepper. Close as for turnover in half-moon shape, and,
bake in a moderate oven about 3/4 of an hour or until potatoes are
cooked. Parsley or thin sliced turnip seasons nicely.
MRS. SHELEY.
ROAST VEAL.
Place a 6 lb. piece of veal from the loin or ham in a dripping
pan. Place 2 thin slices of bacon on it, and season with salt and
pepper. Add water in the pan and place in the oven. Baste often,
when the water boils down, till quite brown in the pan, then add
more water. The bacon gives it a nice flavor. Thicken the
gravy, bake about three hours.
MRS. BRUNO ST. JAMES.
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VEAL CUTLETS.
Trim the slices of veal and cut them in pieces half the size of
a hand. Pound, and press each piece into bread crumbs or flour,
and salt and pepper. Lay one above the other for about 15 min
utes. After that fry in butter and lard mixed until a nice brown.
Take out and put the trimmings into the gravy and fry them.
Then add water as you need. Also a few drops of lemon juice
or vinegar, and strain over the meat. To be served with fried
whole potatoes.
MRS. GERTRUDE HOFFSTETTER.
STUFFED VEAL BREAST.
Three lbs. of veal breast cut open, soak stale bread in water,
then squeeze out the water. Have a spider ready with hot lard
or butter, and steam the soaked bread in it. Also add a little
parsley and onions cut fine. When cool add salt, pepper, two
eggs, and nutmeg to taste. Stuff the breast with the dressing and
sew up the end. Place in a dripping pan with salt and pepper and
water, and parboil. Put in the oven and bake until a desired
color.
MRS. E. C. SPRING.
VEAL GERMAN DUMPLINGS.
Veal chops off the breast, fry in part butter and lard until a
nice brown. Sprinkle over 1/2 cup of grated bread crumbs; on
this pour a cup of water, season with salt and pepper and let sim-
mer until meat is tender, about 1/2 hour. Lastly, add a couple of slices of lemon.
DUMPLINGS.
A pint of flour mixed with an egg and a little water until
softer than pie crust. Cut with a knife pieces about the size of a
small finger and drop into boiling water. Skim them out into a
dish of cold water, and brown a little butter to pour over the top.
FLORA KOCH.
VEAL BOUDINS.
Two cups finely chopped cold veal, 1 tablespoonful of butter.
1/2 cup of stock, 2 tablespoons of bread crumbs, 2 eggs, salt and
pepper to taste, a little mace or nutmeg if liked, and a little onion
juice or finely scraped onion. Put butter in saucepan to get hot
add bread crumbs and stock and cook together. Take from the
fire, add the meat, mix well, then add the other ingredients, adding
the eggs, well beaten, last. Bake in well buttered gem-irons from
30 to 40 minutes. Serve with sauce turned around them.
SAUCE FOR VEAL BOUDINS.
One tablespoon of flour and the same of butter rubbed
together. Cook with 1/2 cup of stock, 1/2 cup cream and yolk of
egg beaten. Season with 1 teaspoon of chopped parsley, pepper
and salt.
MRS. H. D. ARMSTRONG.
BAKED CALF'S HEAD.
(A Maryland Recipe.)
Have a fresh head split through and eyes removed by your
butcher. Cover with cold water and keep in cool place at least
six hours; wash in several fresh waters and scald out the nose,
remove the brains. More than cover the head with boiling water.
into which put 1/2 of small onion, stalk of celery and 2 cloves.
Boil till the tongue is tender and the meat loosens from the bones.
Take from water and drain, cut up tongue and meat, also fat and
glutinous parts into small pieces, but do not mince. Season with
salt, pepper and allspice according to taste and size of head;
place in baking-dish with thick layer of bread crumbs on top and
plenty of butter over these; put into oven hot enough to brown
these thoroughly without drying up the meat. Serve in the same
dish. Wash the blood from the brains and boil in 1 1/2 pints of
water; mash, thicken with flour, season like head. The water
the head is boiled in makes excellent mock-turtle soup the follow
ing day.
MRS. C. B. NANCREDE.
VEAL PILLAU.
Three pounds of veal cut from the neck, 1 cup of rice well
washed, 3 tablespoonfuls of butter or 1/4 lb. of salt pork, 1 onion.
3 large teaspoonfuls of salt, 1/2 teaspoonful of pepper, 1/2 cup
stewed tomatoes, 4 cups boiling water. Cut the veal into small
pieces, add salt, chop the onion fine and put into the saucepan
with the butter, stir until the onion turns a light straw color, then
add veal and stir until that is browned a little. Care must be
taken not to scorch the onion. Put in the tomato with a cupful
of boiling water, and simmer all gently for an hour and a half
then add the other 3 cups of boiling water, pepper and rice. Heat
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all to the boiling point, cover, set back on the stove where it will
simmer gently for an hour. The rice will by that time absorb
almost all the liquid, and yet every grain will be distinct. Turn
the pillau out upon a hot platter, and garnish with parsley.
MRS. M. F. KEEGAN.
VEAL CALLOP.
(A Hawaiian Island dish.)
Take from 1/4 to 1/2 lb. of fresh veal chopped fine, and place
in hot frying pan with a large tablespoonful of butter. Fry
brown, add 1 pt. of rich milk, more if desired. Thicken with
flour as you would gravy, but do not make it too thin. Season
with salt and pepper. Serve plain for breakfast, or it is nice
served on toast. Other meat may be substituted for veal.
STUFFED SHOULDER OR BREAST OF VEAL, WITH CHESTNUT
DRESSING.
(Chicago Record Cook Book.)
Remove the bone from the shoulder of the veal without cut-
ting through the outer skin. Take the shells from twelve large
chestnuts, boil and mash chestnuts; add to them a large teacup of
fine bread crumbs, a tablespoonful of butter, a half-teaspoonful of
salt, a little pepper, a tablespoonful hot water, juice of half a
lemon, a little catsup if liked. Put this dressing where the bone
was, sew and truss the shoulder into shape, put into a baking-
pan, the bones under it. Dredge with flour, put a large table-
spoon butter and a small cup hot water into the pan. Bake it,
allowing twenty minutes to the pound, basting occasionally. An
hour before the veal is done pare twelve medium-sized potatoes
and put them around the veal. As soon as they are half done
turn them so that they may bake evenly. When they are ready
arrange them round a hot platter, lay the veal in the center. Put
a tablespoonful each of butter and flour rubbed together into the
baking-pan, brown this, then add gradually one pint boiling water.
a scant teaspoonful salt, a half-teaspoonful pepper. Stir, let it
boil up once and serve with meat and potatoes. Five cents' worth
large chestnuts will make enough dressing. Breast of veal may
be used instead of shoulder.
CUTLETS IN RICE.
Cut into neat cutlets part of the best end of a cooked neck of
mutton. Place on each a thin slice of hard boiled egg. On this
put a little thick white sauce. Prepare a border of rice, moulded
and allowed to get cold. Turn it out, fill the center with shredded
lettuce, moistened with mayonnaise, and arrange the cutlets on the
top. Garnish and serve.
MINCE VEAL OR VEAL LOAF---1.
Three and 1/2 lbs. veal, I tablespoonful ground pepper, 1
tablespoonful salt, 3 tablespoonfuls cream, a pinch of ground
cloves, 1 grated nutmeg, 4 crackers rolled, a piece of butter size
of an egg. Chop the veal very fine, roll the crackers very fine.
Mix with three eggs, make into loaf; let it stand 2 hours and
bake.
MRS. JAMES B. ANGELL.
VEAL LOAF---2.
Three lbs. chopped veal, I teaspoon black pepper, 1 table-
spoon salt, 1 teaspoon sage, 3 eggs, 6 or 8 rolled crackers, 1/2 cup
milk or water, butter size of an egg. Bake slowly 1 1/4 hours, cov-
ering at first. An improvement to cover top slightly with rolled
crackers. Eaten cold, sliced thin, or hot smothered with mush-
room sauce.
Nice way to serve veal loaf or sliced cold meat:---Cut in thin
slices and lay (overlaping each other) in a circle on a round
platetr (large), then turn a bowl of jelly in the center.
MISS. P. A. NOBLE.
VEAL LOAF---3.
Three lbs. chopped veal, 2 slices salt pork, 3 eggs, 2 table-
spoonfuls milk, 4 powdered crackers, 1 teaspoonful salt, 1 tea-
spoonful pepper, 1 teaspoonful sage. Make into a loaf, bake
slowly 2 1/2 hours. Baste with butter and water, after sprinkling
with powdered crackers.
MRS. DAVID TAYLOR.
VEAL CROQUETTES---1.
One solid pint of finely cooked veal, 1 tablespoonful salt, 1 cupful of cream or milk, 1 tablespoonful butter, 4 eggs, 1 tea
spoonful grated onion, 1 tablespoonful of lemon juice, 3 table-
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spoonfuls flour. Put cream on to boil. Mix flour and butter
together and pour in boiling milk, then add veal and seasoning.
Take from fire and when cool mould into oblong moulds, roll in
eggs and cracker crumbs and fry 4 or 5 at a time in a wire basket
in hot lard.
MRS. MARGARETTA LYDECKER.
VEAL CROQUETTES---2.
Two cups roast veal chopped fine, scald 1 cup sweet milk
and thicken with 2 tablespoonfuls of flour and 1 tablespoonful of
butter rubbed together. Add the meat, juice of 1 lemon, pepper
and salt to taste. Beat 2 eggs and add while the meat is hot but
not boiling. Cool, shape, roll in egg and cracker crumbs. Fry
in hot lard.
MRS. L. P. JOCELYN.
CHICKEN OR VEAL CROQUETTES---3.
Chop the meat very fine. To every pint of meat allow 1/2
pt. of milk or cream, 1 large tablespoonful of butter, 1 teaspoonful
onion juice, 2 tablespoonfuls of flour, 1 teaspoonful of salt,
cayenne pepper, little parsley. Chop with the meat 1 nutmeg
grated. Put the milk on to boil in a farina boiler. Rub butter
and flour to a smooth paste and stir into the milk until it is very
thick. Take from the fire. Add the meat and beat until well
mixed. Add the seasoning and turn on a plate to cool. When
cold and hard form into croquettes, dip in egg and bread crumbs
and fry in hot lard.
MISS MATHILDE ILLI.
VEAL CROQUETTES---4.
Two lbs. broiled veal chopped fine, add 2 eggs, 1 tablespoon
ful of butter, 1/2 cup of cream, 1/2 cupful mashed potato, the juice
of a lemon, salt and pepper. Make into balls and fry
MRS. S. W. BEAKES.
MEAT CASSEROLE.
Chop bits of cold meat, from 1 to 2 cupfuls, very fine, put
in fryingpan large tablespoonful of butter and flour and brown.
Add a pint of milk or cream and let it cook until thick; season
with salt and pepper. Cook rice till soft without stirring, season
and drain. Make rice into a mound and pour the browned meat
around it, or line a mould with rice and pour the meat in center.
MRS. CARRIE WILLIAMS.
MOCK SWEET BREADS.
Take the strings and sinews from 2 lbs. of lean veal; chop
very fine with 1/4 pound of veal suet. Soak a bread roll in milk
and beat it light; mix this with the veal and suet, add grated
lemon peel, pepper, salt, a very little nutmeg and 2 eggs; shape
like a sweet bread, dip in egg, roll in crumbs and fry a golden
brown. Serve with cream gravy.
Gravy:---Butter size of an egg, melt, stir in a tablespoonful of flour. When well mixed and brown add milk to thin. Very fine.
MRS. CLOUGH.
CALF'S LIVER AND BACON.
Six or 8 slices of bacon fried crisp; pour boiling water over
1 lb. of sliced liver, drain, add salt and pepper, roll in flour, fry
in the bacon fat, garnish with the bacon.
MRS. E. C. GODDARD.
KIDNEY TOAST.
Gently stew three sheep's kidneys in a little water until
Perfectly tender, then remove all skin and gristle and pound them
in a mortar with one ounce of butter till they form a smooth
paste. Squeeze a little lemon into them and season highly with
pepper and salt. Spread the paste on nicely buttered toast and
serve very hot.
BARBECUED LAMB.
Take 1 forequarter of spring lamb, broil till light brown
color; lay in a double roasting pan, or dripping pan with another
covering it closely as may be made to fit. Have a mixture of
vinegar, salt, pepper and butter, add boiling water and baste the
lamb as often as required to keep from being dry. Roast till well
cooked.
MRS. RUFUS WAPLES.
TO COOK LEG OF LAMB OR MUTTON.
Put into water sufficient to cover, add salt. Boil until tender;
lay in dripper, cover with bread crumbs, baste well and bake 15
minutes. Serve with rice and a gravy of drawn butter and caper
sauce.
MRS. M. MOTLEY.
ROAST LAMB.
For a quarter of lamb have a dressing of bread crumbs
made fine, season with summer savory, adding salt and pepper
with enough water to moisten it, also' season the lamb with salt
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and pepper. Place the lamb in your roasting pan with dressing
round it. Roast 2 1/2 hours in a well heated oven, allowing more
time should the quarter of lamb be unusually large. Make gravy
as for other meat. When the meat is removed to the platter
garnish with parsley. This is very good served when cold.
MRS. H. S. DEAN.
LEG OF MUTTON A LA VENISON.
Remove all the rough fat from the mutton and lay it in a
deep earthen dish ; rub into it thoroughly the following: 1 table-
spoonful each of salt, celery salt, brown sugar, black pepper
English mustard, allspice and some sweet herbs all powdered and
mixed; after which pour over it slowly a teacupful of good vine-
gar, cover tighly and set in a cool place for 4 or 5 days, turning
it and basting often with the liquid each day. To cook put in a
kettle 1 qt. of water (boiling), place over it an inverted shallow
pan, and on it lay the meat just as removed from the pickle;
cover the kettle tightly and stew 4 hours. Do not let the water
touch the meat. Add a cup of hot water to the pickle remaining
and baste with it; when done thicken the liquid with flour and
strain through a sieve, to serve with meat. Serve with currant
jelly as for venison.
MRS. SOULE.
LAMB CHOPS.
Trim the bones and remove all the fat and skin; cover them
with beaten egg, then with bread crumbs, then dip them in melted
butter. Broil slowly for about 10 minutes. Serve with fried
parsley.
MOCK TERRAPIN.
One-half of a calf's liver cooked tender, dust thickly with
flour, a teaspoonful of mixed mustard and a small bit of cayenne
pepper, 2 hard boiled eggs chopped fine, butter size of an egg, tea
cup of water. Let boil a moment or two, then serve. Chop the
liver before mixing.
MRS. A. W. PACK.
TO BAKE A HAM.
Lay your ham in cold water over night. In the morning
scrape clean and weigh it, put it over to boil allowing a quarter of
an hour to get heated through and then one quarter of an hour
for every 2 pounds in weight. At the end of that time take it up
remove the skin and cover it thoroughly above and below with a
paste made of flour and water; put it into the oven and bake it
one quarter of an hour for every 2 lbs ; then let your fire go down
and leave the ham in the oven until it is cold, after which remove
the crust from the outside. It adds to the flavor of the ham if
before covering with the paste you cut deep incisions and fill them
with the following mixture: A handful of bread crumbs, a tea-
spoonful of sugar, a teaspoonful of mixed spices, a teaspoonful of
celery seed, a little red pepper.
MRS. ALICE TAFT.
HAM PATTIES.
Chop loose trimmings of ham with bits of cold beef or veal.
Rub fine dry bread crumbs and season with salt and pepper.
Take 1 cup of bread and 1 of meat, moisten with sweet milk and
fill little tins 2/3 full. Break an egg over top of each and cover
with fine cracker crumbs. Bake 10 minutes.
MRS. R. MORTIMER BUCK, Paw Paw.
HAM SOUFFLE.
(German.)
Boil 1 cup of rice until soft but so that the kernels remain
whole, drain them on a sieve, chop 2 ozs. of ham very fine and mix
with the rice; put it in a buttered mould and pour over it 1/2 cup
of milk in which have been beaten 3 eggs and a pinch of salt.
Bake in oven till brown.
MRS. BOUKE.
SAVORY HAM.
This is a good way to use up a little cold ham. Chop fine
enough ham to measure one cup, add one-half cup of fine bread
crumbs, two or three dashes of pepper and a scant level teaspoon
of dry mustard. Chop one hard-boiled egg and stir in, then
moisten the whole with milk and turn into a buttered baking dish.
Bake about thirty minutes and serve hot or cold in slices. This
can be prepared for a picnic dish and will be a change from the
usual ham sandwich mixture.
HAM BALLS.
Chop a teacupful of cold ham, season highly and add 1
beaten egg. Soak a large slice of bread in boiling milk and mix
with meat and egg; make into round cakes like sausage and fry
a deep brown in butter. Make a gravy if desired.
MRS. WM. CONDON.
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HAM CROQUETTES.
One cup of cold ham chopped to a paste, mustard to taste, 2
heaping cups of mashed potatoes, shape into croquettes, roll in
crumbs and egg, and fry in deep lard.
MRS. A. C. MCLAUGHLIN.
ROAST PIG.
Take a young pig. After thoroughly cleaning inside, rinse it
out with table soda and water, then again with cold water, wiping
pig dry inside and out. Prepare following dressing: 1 cupful
crumbs, 1/2. onion (chopped), 2 teaspoonfuls powdered sage, 3
tablespoonfuls melted butter, 1 saltspoonful salt, same pepper, 1/2.
nutmeg (grated), and yolks of 2 eggs well beaten, moisten with
1/2 cup soup stock, stuff pig into its original size and shape, sew
up, place in kneeling posture in dripping pan, tying the legs in
proper position; dredge with flour; pour a little hot salted water
in dripping pan; baste with butter and water 3 times as the pig
warms; afterwards with gravy from dripping pan. When it
begins to smoke all over, rub every 20 minutes with rag dipped
in melted butter. This will keep skin from cracking. Roast in
moderate steady oven 2 hours. Place the pig upon a large hot
dish, surround with parsley and blanched celery tops, place a
green wreath around neck and a sprig of celery in its mouth; skim
and strain gravy; thicken with browned flour, boil up, add a glass
of any good wine and juice of a lemon. Serve in a boat. In
carving cut off head first; split down the back; take off hams and
shoulders, and separate the ribs.
SWEETBREAD CROQUETTES.
Parboil the sweetbreads and chop fine as soon as cold. One
cup of milk; 1 tablespoonful of butter rubbed into 2 tablespoon
fuls of flour; juice of 1 lemon; piece of onion; 2 well beaten
eggs: salt and pepper. Heat the milk, stir in butter and flour,
juice of lemon and onion, the chopped meat, and afterward the
beater eggs. Set away to cool, and make into croquettes. Roll
in fine bread crumbs and fry in boiling lard.
MRS. TATLOCK.
SWEETBREADS.
Soak sweetbreads in salt and water, partly fry them, slice
1 onion, 1/2 can of tomatoes, and add these with salt and pepper
to the sweetbreads. Then dredge once or twice with flour, and
cook on the back of the stove, slowly, 1 hour.
KATHARINE M. HALE.
SWEETBREADS AND PEAS.
Soak the sweetbreads in cold water for an hour; then cook
for twenty minutes in boiling water and cool. Remove the mem-
branes and pipes, season with salt, lay in a baking pan which has
been lined with thin slices of bacon. Set in the oven and bake
until brown, basting well with the stock in which the sweetbreads
were cooked and which has been heated. Make a gravy from the
contents of the baking pan and strain over and around the sweet-
breads.
Cook three cups of young peas in just enough water to cover,
and after the first ten minutes add one-half level teaspoonful of
sugar. Cook about ten minutes longer, or until tender, allowing
the water to cook nearly all away; add butter and serve.
CREAMED SWEETBREADS.
Remove the pipe and membrane from a pair of sweetbreads
and drop into boiling water; cook slowly for twenty minutes, then
put them into ice cold water. After five or ten minutes pick them
into small pieces and add to a cream sauce.
From the sauce melt two level tablespoons of butter, stir in
two level tablespoons of flour and when it is smooth add one cup of
thin cream, salt and white pepper and the sweetbreads broken in
pieces. When the sweetbreads and sauce are heated through
serve in small paper cases or in shells or in china ramequins.
MINCED MUTTON.
(Mrs. Owen's Cook Book.)
Take cold mutton, chop fine, heat it in a gravy, and add a
spoon of catsup and a bit of butter. Thicken with a little flour
made smooth in water, and serve on a platter surrounded with
mashed potatoes.
UNION HASH.
(Mrs. Owen's Cook Book.)
Chop up cold meat and season with pepper and salt, butter
and a cup of gravy, if you have it; if not, add a cup of water to
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a pint of minced meat. Put in a baking dish and cover with
mashed potatoes. Bake 1/2 hour in a well heated oven.
HAMBURG STEAK.
Three pounds of chopped beef; one half pound of chopped
pork. Mix with three eggs, season with salt and pepper; make in
small balls and roll in bread crumbs and fry until brown.
MRS. R. B. BAIRD, Muscatine, Iowa.
FRIED BEEF STEAK.
A tenderloin cut rather thick is preferred. Place the meat in
a pan hissing hot, turn often to prevent burning or the escape of
the juices. Take up as soon as the blood is set, place on a hot
platter and season with salt, pepper and butter.
MRS. DABYELL, Muscatine, Iowa.
GARNISH FOR MEAT.
Ripe fruit is delicious as a garnish for meat. Cut round
slices from ripe, firm bananas, fry in butter, and lay a few on top
and around a broiled steak as it goes to the table.
MARGARET HAMILTON WELCH.
SPANISH HASH.
One cup finely chopped cold meat, I cup raw tomatoes cut in
bits, I common sized onion chopped; season with salt, finely
chopped red pepper pods, and butter if the meat is quite lean.
Cook until the tomatoes are done. If too thin, thicken with bread,
or cracker crumbs.
MEAT SCALLOP.
Chop the cold meat fine, either one or more kinds, just as it
happens. Season with salt and a little Cayenne. Mix with a
few bread crumbs. Fill the pudding dish. Moisten with broth,
or milk. Cover with a thick layer of mashed potatoes. Dust
cracker, or bread crumbs over this and bake 1/2 hour, browning
the top. Corn beef is very nice prepared in this way.
MEAT CROQUETTES, VEAL, CHICKEN OR ANY KIND OF MEAT.
Chop fine one large cup of meat; season to taste with salt
pepper and onion juice if desired. Bring to a boil one pint of
MEATS AND POULTRY
milk, a little less of milk and cream; stir into it a heaping
tablespoon of butter mixed with two spoonfuls cornstarch or
flour. Then add the chopped meat and cook about 10 minutes.
Just before taking from the fire stir in 2 well beaten eggs. Take
off, let cool thoroughly, preferably on ice over night, then make
into croquettes, rolling in egg, then in bread crumbs and fry in
deep lard.
MRS. DAVIS.
CREAMED MEAT.
(A Favorite Dish.)
Take cold cooked meat of any kind, beef, veal, chicken, fresh
pork, etc., and chop fine. Make a cream sauce in the usual way,
and have ready rolled crackers or bread crumbs. In a well but-
tered baking dish place a layer of crumbs, on this a layer of meat,
and cover with the cream sauce seasoned well with salt and
pepper. Repeat till the baking dish is full as desired, covering
the last layer of sauce with crumbs and bits of butter. Bake about
20 minutes. Or the chopped meat may be put in the hot sauce and
alternate layers made of the two.
CASSEROLE OF RICE AND MEAT.
Boil one cup of rice till tender (wash rice thoroughly). Chop
very fine half a pound of any cold meat, season highly with salt
and pepper, (1/2 teaspoon salt, 1/2 saltspoon pepper, 1 spoonful
celery salt, 1 teaspoon finely chopped onion, 1 teaspoon of
chopped parsley, 1 saltspoon each thyme and marjoram). Add
1 beaten egg, 2 tablespoons of fine cracker crumbs, and moisten
with hot water or stock enough to pack it easily. Butter a small
mould, line the bottom and sides 1/2 an inch deep with rice, pack
in the meat in the center, cover closely with rice, and steam 40
minutes. Loosen it around the edge of the mould; turn it out on
a platter, and pour tomato sauce over it.
Tomato Sauce-Half can tomatoes, 1 cup water, 2 cloves, 2
allspices, 2 peppercorns, 1 teaspoonful of mixed herbs, 2 sprigs
parsley, 1 tablespoonful of chopped onion, 1 tablespoon butter, 1
heaping tablespoonful cornstarch, 1/2 teaspoonful salt, 1/2 saltspoon
pepper. Put the tomato, water, spices, herbs and parsley on to
boil in dish, not tin or iron; fry the onion in the butter till yellow,
add the cornstarch, and stir all into the tomato. Simmer 10
minutes; add salt and pepper, and a little cayenne pepper, and
strain the sauce over the meat.
MARY F. MCNALLEY.
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MEAT PUDDING.
Take left-overs of baked or fried beef, veal or pork, also a
piece of bacon freshly boiled, about half as much as the other
meat, chop this fine with one small onion and a little parsley.
While you chop the meat soak a piece of bread in water; half as,
much as the meat is enough. When thoroughly soaked press out
the water and mix the bread, the meat, salt, pepper and a little
grated nutmeg, and then add from 3 to 4 eggs according to the
quantity of the mixture or the size of the pudding desired. When
all is thoroughly mixed put in a pudding dish or pan which can be
placed on the table, and bake to a nice brown. Potato, endive
or lettuce-salad served with this makes a very nice dish.
JULIA ROMINGER.
MEAT CROQUETTES.
To 1 pint of minced meat take 1/2 pint of broth or milk, 1
tablespoon each of flour and of butter rubbed together. Let this
boil till very thick, then stir in well the yolks of 3 eggs; set aside
to cool. Roll in dried bread crumbs, beat the white of 1 egg, add
1 tablespoon of water, dip the croquettes in this- and roll in the
crumbs again. Fry in hot lard.
MRS. V. C. VAUGHAN.
KIDNEY WITH SOUR GRAVY.
Take 2 kidneys, cut fine, freshen in water for 1 hour, adding a
little soda. Take a heaping tablespoonful of lard, let it get hot,
add 2 heaping spoonfuls of flour and keep stirring until a brown
color; add a good sized onion cut fine and stew in the browned
flour until soft, then add water or any kind of gravy or broth.
Season to taste with salt and pepper and a slice of lemon.
Squeeze out the kidneys and boil in the gravy until done; add a
little vinegar to taste.
MRS. G. F. STEIN.
BRAISED TONGUE.
Too little known or too seldom attempted is the process of braising, and it is one of the most savory ways of cooking tongue. Wash a fresh tongue and cover with boiling water, and a heaping teaspoonful of salt. Simmer slowly for 2 1/2 hours if large, 2 if small; then take it out, remove the skin, and trim off anything that may look ragged about the thick end. Then thrust the point of skewer through the tip of the tongue, turn the thick part of the tongue inward, hold it firmly so until the top is lapped around and the skewer driven through both; then take a piece
MEATS AND POULTRY
of muslin-part of a well washed flour sack will do-and cut
a strip just as wide as the tongue; bind this firmly around the
tongue and tie with twine. Set this aside while the vegetables are
being fried. Have these prepared while the tongue is boiling.
Brown in the braising pan 2 heaping tablespoonfuls of butter;
toss in 1 small carrot, 2 medium-sized onions, 1 small turnip,
all sliced; 1 bay leaf, a small stalk of celery, and two sprigs of
parsley. Stir these together over a brisk fire till they look glossy,
taking care that they do not scorch, and add 1 quart of beef
stock. If this is not convenient use 1 quart of the water in which
the tongue was boiled. Put the tongue in with the broth and
vegetables; cover and bake. Occasionally turn the tongue and
stir up the vegetables from the bottom. At the end of two hours
take out the tongue, untie the twine, take off the cloth and remove
the skewer. Place the tongue on a pie plate or in a dripping pan
and put on the upper grate of the oven to brown; rub the vege-
tables and broth through a sieve into a saucepan; put on a hot
part of the stove and boil rapidly until reduced to about a pint.
Blend 2 tablespoonfuls of flour with a cupful of tomato juice,
and add a pinch of salt, pepper, and a scant dessertspoonful of
Worcestershire sauce. Stir into the reduced broth and boil up
sharply; remove the tongue to a platter. Pour this thick brown,
altogether delicious sauce over it; sprinkle all with shredded
fresh parsley, garnished with thinly sliced lemon, and serve at
once. When this has once been successfully prepared (and fail-
ure is impossible if the directions are followed) the dish is sure
to become a favorite one. The labor is really far less than one
would suppose from reading the recipe. Alterations of seasoning
may be made to suit individual tastes. For instance, a pinch of
thyme may be used or a fourth of a teaspoonful of curry powder.
Celery salt may take the place of celery. A tablespoonful of
tomato catchup to a little of the broth will do if fresh or canned
tomatoes cannot be had. The tongue that is left over will do
nicely for lunch the next day.
FRANCES M. H. DAVIS.
BONED CALF'S HEAD.
Have the butcher remove the bare bones without injuring
the skin, and also the center of the ears. Fill the head with a
well-seasoned forcemeat. Cover all over with thin slices of salt
pork and peeled lemon, pin up in a stout cloth and cook in
plenty of water, with soup vegetables and aromatics for three
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hours. Then lift the saucepan from the fire, let it rest awhile.
Drain the head, take off the cloth and lay the brain at one end of
the dish and the tongue at the other, both of these having been
cooked in the stockpot. Serve with ravigot sauce. This is made
by stewing a minced onion in a gill of white wine vinegar and
an ounce of butter, for 20 minutes, after which add a pint of
veloute sauce and a handful of minced parsley.
CALVES' BRAINS, WITH EGGS.
One pound of calves' brains soaked in cold water 20 minutes;
remove the membrane. Cook 10 minutes in boiling salted water;
then put in cold water. When cold break in small pieces. Stir
with it 3 eggs well beaten, 1 tablespoonful of milk, butter the size
of a walnut, salt and pepper to taste; remove to the fire and
cook until the eggs are done.
ROAST VENISON.
Procure a nice five-pound roast; this will serve two dinners
and one luncheon. Wipe off with a damp cloth. Rub over with
butter and lard. Then cover the top and sides with a thick paste
of flour and water, an inch deep. Lay a coarse paper over all
and put in a dripping pan or roaster with one cup of hot water.
Keep the oven well heated. Baste every 15 minutes with butter
and water. Twenty minutes before serving remove the paste and
paper, and dredge with a spoon (tea) of salt, and some flour, and
baste with butter until brown. Pour in a pint of water and make
a thickened gravy as for roast beef. Add a pinch each of cloves,
nutmeg, mace; stir in 2 tablespoonfuls of currant jelly; strain,
send to table in hot dishes. Venison cools quickly, so be sure
plates are well heated.
HEAD CHEESE.
Boil the forehead, ears and feet, and nice scraps trimmed
from the hams of a fresh pig, until the meat will almost drop
from the bones. Then separate the meat from the bones, put in a
large chopping bowl, and season with pepper, salt, sage and
summer savory. Chop it rather coarsely; put it back into the
same kettle it was boiled in, with just enough of the liquor in
which it was boiled to prevent its burning; warm it through
thoroughly, mixing it well together. Now pour it into a strong
muslin bag, press the bag between two flat surfaces, with a heavy
MEATS AND POULTRY
weight on top; when cold and solid it can be cut in slices. Good
cold, or warmed up in vinegar.
SCOTCH ROLL.
Remove the tough skin from about 5 pounds of the flank
of beef. With a sharp knife cut meat from the thick part and lay
it upon the thin. Mix together 2 tablespoonfuls of salt, 1/2 a tea-
spoonful pepper, 1/8 teaspoonful clove, and 1 teaspoonful of sum-
mer savory. Sprinkle this over the meat and then sprinkle with
3 tablespoonfuls vinegar. Roll up and tie with twine. Put away
in a cold place for twelve hours. When it has stood so long, place
it in a stew pan, cover with boiling water and simmer gently for
3 1/2 hours. Mix 4 heaping tablespoonfuls of flour with 1/2 a cupful of cold water and stir into the gravy. Season to taste with
salt and pepper, and simmer 1/2 an hour longer. Good, either
hot or cold.
RISSOLES.
Mince 1 pound of beef, boiled or roasted; add 2 onions finely
chopped. Grate in the rind of 1/2 a lemon and 4 ounces of bread,
season plentifully with salt and pepper. Thoroughly mix, then
stir in one or two well-beaten eggs. Form the mixture into balls,
dip in egg and sprinkle with crust of bread and fry in boiling fat
until a golden shade.
INDIAN CUTLETS.
With a 1/4 of a pint of milk mix a teaspoonful of coriander
seed, and the same of powdered ginger, and a small onion finely
chopped. Take 2 pounds of tender veal, cut it into neat cutlet-
shaped pieces and soak them in the above mixture 1 hour. Then
roll them in bread crumbs and fry a light brown. Sprinkle a salt-
spoonful of salt over each and squeeze a little lemon juice over
them at the moment of serving.
ROMAN MEAT PUDDING.
Break up a trifle and parboil 10 minutes in slated water 1/2
cup of vermicelli. Drain. Mince fine a coffee cupful of any cold
meats that are desirable, such as cold veal, chicken, mutton or
beef (and there is nearly always some on hand). To this add 1
cup of good stock (gravy or cold soup is as good), nicely flav-
ored, 1 egg, 3 tablespoonfuls of tomato sauce, the 1/2 cup of
parboiled vermicelli. Mix all well together and season with a
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tablespoonful each of minced onion and parsley, a heaping salt-
spoon of salt and a 1/4 saltspoon of pepper. Have ready some
macaroni boiled tender in salted water; it should be in 3-inch
lengths, about 1 pint. Line a neat greased mold with the maca-
roni, fill in the mince meat, place cover on mold, steam half an
hour. Turn out of mold; serve with a white sauce.
HAM QUENELLE.
(An excellent breakfast dish.)
One cupful and a half of boiled ham minced very fine and a
cupful and a half of potatoes sliced thin. Arrange the ham and
potatoes in alternate layers, seasoning the ham with a pinch of
pepper. When the dish is full pour over it a pint of cream sauce
made as follows: Melt a tablespoonful of butter in a saucepan,
stir in a heaping teaspoonful of flour, add very slowly a pint of
rich milk and a pinch of pepper. Let the same boil up once.
Pour a heaping tablespoonful of it over 2 beaten eggs; stir it in
and then add the eggs to rest of the sauce. Sprinkle a table-
spoonful of bread crumbs over the dish of ham and potatoes
after adding the sauce and set it in a hot oven to brown for 15
minutes. Serve with the flakiest biscuit, the best of coffee, the
freshest of boiled eggs and you have an ideal rural breakfast.
HAM FRITTERS.
One cup cold minced ham, 1 egg, 1 cup soup stock, saltspoon-
ful dry mustard, teaspoonful Worcestershire sauce, 1 tablespoon-ful manufactured butter, 1 tablespoonful flour. Heat the stock
to boiling point and thicken with butter and flour rubbed to-
gether; stir into it the ham with the seasoning; add the beaten
egg. Let boil for a minute; remove from fire to cool. When
cold make into small balls, drop into a batter made of 1 cup of
flour, 2 teaspoonfuls of melted butter, a small cup of warm
water, the beaten white of an egg and a saltspoonful of salt. Fry in boiling fat and serve at once.
CURRY OF TRIPE.
Parboil 1 1/2 pounds of tripe 10 minutes in salted water;
drain; put on in another water; cook 15 minutes; drain, and in
the liquor put 2/3 of a cupful of well-washed rice; boil until ten-
der; fry brown in dripping 2 medium-sized onions; into them
MEATS AND POULTRY
lay the tripe and add hot water to cover. Season with sufficient
salt and pepper to suit the taste and a teaspoonful of curry
powder. Stir it up. Dish the tripe on a platter and pile the rice
around it.
SOMETHING FOR BREAKFAST.
An economical way of using ham, or bacon and eggs that
have been left from a previous meal, is to put them in a wooden
bowl and chop them quite fine, adding a little mashed or cold
chopped potato, and a little bacon gravy, if there was any left.
Mix and form into flat cakes, dip in raw egg and cracker crumbs,
and fry in a spider, a light brown on both sides; serve hot.
VEAL ROLL.
Have 1 large veal cutlet cut as evenly as possible, so it may
be evenly thick at all parts; sprinkle with finely cut parsley, then
with a layer of finely chipped almonds and a teaspoonful of salt;
roll and tie so it will keep in shape. Put in a stewing pan 1
sliced onion, a sliecd carrot and 2 bay leaves; steam for one hour
and a half; stand away to cool, then slice. This may be pre-
pared the day you wish to use it.
BAKED HAM.
Cover your ham with cold water and let it simmer gently,
just long enough to loosen the skin, so that it can be pulled off
(this will probably be in from 2 to 3 hours, according to the
size of your ham). When skinned, put in a dripping pan in the
oven, pour over it a teacup of vinegar and one of hot water, in
which dissolve a teaspoonful of English mustard. Bake slowly,
basting with the liquid every few minutes for two hours; then
cover the ham all over to the depth of one inch with coarse sugar,
press it down with your hand firmly, and do not baste again until
the sugar has formed a thick crust, which it will do in a very slow
oven. Let it remain in a full hour after covering with sugar,
till it becomes a rich golden brown. When done drain from the
liquor in the pan and put on a dish to cool. When it is cool, but
not cold, press, by turning a flat dish on top. The pressing makes
it cut firmly.
BOILED BEEF WITH PARSLEY SAUCE.
Boil 4 pounds of beef with 4 cloves, 1 inch stick cinnamon,
1/2 teaspoon summer savory, 2 teaspoonfuls of salt, in 2 quarts
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of water till tender. Strain the liquor and thicken with 2 table-
spoonfuls flour mixed in 1/2 cup of cold water; add 1/4 teaspoon-
ful of pepper, 1 tablespoonful of minced parsley; pour over the
beef on platter and serve.
BEEF HEART BAKED OR ROASTED.
Cut a beef heart in two, take out the strings from the inside;
wash it with warm water, rub the inside with pepper and salt,
and fill it with a stuffing made of bread and butter moistened
with water, and seasoned with pepper and salt, and, if liked,
a sprig of thyme made fine; put it together and tie a string around
it, rub the outside with pepper and salt; stick bits of butter on,
then dredge flour over and set it on a trivet, or muffin rings, in
a dripping-pan; put a pint of water in to baste with, then roast
it before a hot fire, or in a hot oven; turn it around and baste
frequently. One hour will roast or bake it; when done, take it
up, cut a lemon in thick slices, and put it in the pan with a bit of
butter, dredged in a teaspoonful of flour; let it brown; add a
small teacup of boiling water, stir it smooth, and serve in a
gravy tureen.
CORNED BEEF HASH.
(Delmonico's recipe.)
Take equal quantities of minced corn beef, quite cold, and
cold potatoes---baked potatoes not overdone preferred. Mix well;
put into hot spider lightly greased. When thoroughly heated,
add to each quart of the hash a 1/2 cup of sweet milk, stir lightly;
then put in the oven to bake for twenty minutes. It will then
have a very light crust on both sides and be very toothsome.
MINCED VEAL.
Two cupfuls of chopped cold roast veal, a large saltspoonful
of salt and 1/2 a saltspoonful of pepper. Moisten with 1 beaten
egg and a small cupful of either stock, gravy or water; if the
latter add 1 teaspoonful of melted butter. Put into a buttered
baking dish, press down, cover and put in a steamer for an hour.
Then spread a beaten yolk of egg on top; stew with fine grated
bread crumbs; brown in the oven. Take out and moisten the
crumbs with 1 teaspoonful of melted butter and 1 teaspoonful of
hot water. Thin slices of lemon may be used as a garnish.
MEATS AND POULTRY
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MEATS AND POULTRY
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POULTRY
HOW TO CHOOSE POULTRY.
In the choice of poultry the age of the bird is the chief point
to which you should attend.
A young turkey has a smooth black leg; in an old one the
legs are rough and reddish. If the bird be fresh killed the eyes
will be full and fresh, and the feet moist.
Fowls, when they are young, the combs and the legs will be
smooth, and rough when they are old.
In geese, when they are young, the bills and the feet are yel-
low and have a few hairs upon them, but they are red if the bird
be old. The feet of a goose are pliable when the bird is fresh
killed, and dry and stiff when it has been killed some time. Geese
are called green till they are two or three months old.
Ducks should be chosen by their feet, which should be supple;
and they should also have a plump and hard breast. The feet of
a tame duck are yellowish, those of a wild one, reddish.
Pigeons should always be eaten while they are fresh; when
they look flabby and discolored about the under part, they have
been kept too long. The feet, like those of poultry, show the age
of the bird; when they are supple, it is young; when stiff, it is old.
Tame pigeons are larger than wild ones.
TURKEY DRESSED WITH OYSTERS.
For a ten-pound turkey about 2 pints of bread crumbs, half
a cup of butter, cut in bits (not melted), 1 teaspoon of sage, salt,
pepper. Mix thoroughly. Rub the turkey well inside and out,
with salt and pepper, then fill with first, a spoonful or two of
bread crumbs, then a few well drained oysters and so on until the
turkey is full, using about a pint of oysters. Strain the oyster
liquor and use to baste the turkey. Cook the giblets in the pan
and chop fine for the gravy, adding a tablespoon of flour. A
fowl of this size will require three or three and one half hours
cooking in a moderate oven.
MRS. EMMA DEAN, Muscatine, Iowa.
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ROAST TURKEY.
Young hen turkeys weighing from 7 to 10 lbs., are the best
for roasting. Stuff the breast and body with dressing prepared
as follows: Season according to taste a quantity of fine stale
bread crumbs with salt, pepper, summer savory and sage, then
pour 1/2 or 2/3 of a cup of boiling water on a large lump of butter
and moisten the crumbs with the melted butter and water. The
dressing should be moist, not wet. Fill the breast and put the
remainder of the stuffing in the body. Truss the turkey by
fastening the legs and wings securely to the sides with skewers
and with string across the back from the skewers. Now dredge
well with salt. Take soft butter in the hand and rub it thickly over
the turkey; then dredge thickly with flour. Dredge the bottom of
the roasting pan with flour, place a meat rack in the pan and
lay the turkey on its side in the rack. Put the turkey into a hot
oven and when the flour is brown put in hot water enough to cover
the bottom of the pan. When one side of the turkey is nicely
browned, turn it and brown the other side; then place it on its
back. Baste it every 15 minutes, with the water in the pan,
renewing the water as it cooks away, and dredge with salt, pepper
and flour. The last basting should be with soft butter. Allow
1 3/4 hours for a turkey of 8 pounds, and 10 minutes for each
additional pound. For the gravy, the liver should be boiled until
thoroughly cooked. After removing the turkey from the roasting
pan, place the pan on the stove, and add to its contents 1 cupful of
water, or more if necessary. Stir it well, scraping everything
from the bottom and sides of the pan. Let it boil up once, and if
it is not thick enough mix a little flour with a little cold water, and
stir it into the pan as it boils. Then strain it, mash the liver very
fine and add to the strained gravy. MRS. F. W. KELSEY.
CHESTNUT STUFFING FOR POULTRY.
Boil 1/2 lb. chestnuts till one can mash them after cutting
them open. Mash with a fork not as fine as a paste, salt and
pepper. MRS. W. P. LOMBARD.
MARYLAND CHICKEN.
Clean a chicken and cut in pieces for serving, season with salt
and pepper, dip in beaten egg, diluted with a little water (2 table-
spoonfuls to 2 eggs) and roll in flour. Place in a buttered pan
POULTRY
sprinkling a little chopped parsley and onion over the top and
bake 1 hour, basting with 1/3 cup of butter melted in 1 cup water.
Serve with 1 pt. of white sauce to which has been added 1/4 tea-
spoonful of celery salt. MRS. J. H. PRENTISS.
JELLIED CHICKEN.
Cook a fowl slowly in boiling water until it is thoroughly
done; about three-quarters of an hour before taking up add a
small onion and a carrot sliced, a bit of bay leaf, four cloves, two
level teaspoons of salt and a saltspoon of pepper. Strain the
liquid and add to three cups while hot, one level teaspoon of pow-
dered gelatine which has soaked in two tablespoons of cold water.
and set away to cool. Shred the cold chicken meat into small
strips and skim the fat from the cooled broth. Pour a little of
the broth info a mold and let it become firm enough to hold the
meat, which may be put in alternate layers with the chicken jelly.
Place slices of hard cold-boiled egg on the sides and fill the mold.
Turn out on to a platter when cold and firm and garnish for
serving.
FRIED CHICKEN.
Joint the chicken and wipe each piece dry; dust with flour,
pepper and salt. Put equal parts of lard and butter into a frying
pan and heat. Put the chicken into the fat and fry until brown on
both sides. Add three tablespoons of sweet cream and one-quar-
ter teaspoonful of mace. Heat and it is ready to serve with the
chicken.
PRESSED CHICKEN.
Boil chicken in very little water until tender, putting plenty
of salt and pepper in the water. When done separate the meat
from the bones. Put the bones back in the broth and boil it down,
adding if you like a very little ground cloves or cinnamon. Strain
and thicken, if necessary, and pour over the chicken and press
when thoroughly cold. MRS. H. D. KERN, Muscatine, Iowa.
"To roast spring chicken is to spoil it.
Just split it down the back and broil it."
BAKED SPRING CHICKEN.
Cut a tender chicken into 7 or 9 pieces, season with salt and
white pepper and roll in flour. In a dripping pan heat 1/3 cup of
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butter to the browning point and put in the chicken, skin side up.
Place in a moderate oven and bake about 45 minutes. Turn when
brown on one side and baste two or three times. When done
arrange on platter and garnish with parsley or celery tops. Make
gravy in pan by adding 1/2 pt. hot water, 1 heaping tablespoon
flour made smooth with a little cold milk, and 1 pt. good milk.
Stir constantly and cook well; serve in gravy boat.
MRS. J. O. REED.
FRICASEED CHICKEN.
Cut up the chicken, washing thoroughly, and scrape the skin
well. Put it in the kettle with 2 slices salt pork. Cover with
water and stew slowly till tender. When done make a thickening
of flour and water and pour on the chicken, cooking a few
moments. Place sliced bread or biscuits on a platter and pour the
chicken over them. MRS. A. P. WILLIS.
IMPERIAL CHICKEN.
One chicken, boiled or cut as for salad, I can mushrooms, I
pair sweetbreads parboiled and cut, 2 tablespoons butter, 2 table-
spoons flour stirred smooth in butter, I pint milk. Season, stir
together and boil 20 minutes. Then stir in 2 eggs and let them
come to a boil again. Serve from platter or on plates.
MRS. W. J. HERDMAN.
CHICKEN PIE.
For one large pie 7 lbs. of chicken. Clean the fowl and cut
in pieces as for serving; put in kettle with hot water enough to
cover and add pepper and salt. When it comes to a boil, skim,
and set back where it will simmer 1 1/2 hours or until tender.
Take up chicken, remove all large bones and place in a deep
earthen or tin pan. Draw kettle forward where the liquor will
boil and skim off the fat. Put butter in frying pan and when
hot add the flour, using I tablespoonful of butter and 2 of flour to
1 pt of liquor; stir until smooth but not brown, then stir in the
water in which the chicken was boiled, cook 10 minutes; turn into
the pie dish. Lift the chicken with a spoon that the gravy may fall
to the bottom.
The paste for the pie:---One qt. of flour, 1 cup of butter, 1 1/2
cups milk, 3 teaspoonfuls baking powder, 1 teaspoonful of salt.
Sift and mix thoroughly 1 qt. of flour with 3 spoonfuls of baking
POULTRY
powder, and 1 teaspoonful of salt, then work in 1 cup of butter
and make into a smooth dough by adding 1 1/2 cups of milk. Roll
to thickness of 1/2 inch, line edge of pie dish down 1 inch, then
cover top and bake 1 hour in moderate oven. MRS. CUTTING.
CHICKEN PIE.
One large chicken, 5 lbs. if possible. Cut it up, wash care-
fully and cover with boiling water. Boil very slowly till tender
and season with salt and pepper, remove the large bones, breast,
back and drumsticks, and most of the skin. Arrange the meat in
baking dish, remove most of the fat from the water, thicken as
for gravy, and pour over the meat, nearly covering it. Make the
crust as follows: 1 1/2 cups flour, 1/3 cup lard, 1 1/2 teaspoonfuls
baking powder; 2/3 teaspoonful salt, sweet milk to make a dough
as soft as can be rolled out. Flour the board well and roll 1/2 or
3/4 of an inch thick, cut 2 slashes that the steam may escape, and
cover the meat, which should be boiling hot. Bake 1/2 hour. It
is economy to select a large chicken about a year old. The meat
is richer and there is less waste. What is left, crust and all, is
very nice for croquettes. The bones, if cracked and boiled a little
longer will furnish a good soup stock. MRS. BRADSHAW.
CHICKEN PIE WITH OYSTERS.
Boil a good sized chicken until tender, drain off the liquor
from a quart of oysters, line the sides and bottom of large round
pan with crust, put in a layer of oysters and a layer of chicken
until the pan is full. Season with pepper, salt, bits of butter and
the oyster liquor and some of the chicken liquor. Cover with
crust and bake. Serve with sliced lemon. MRS. CLOUGH.
POULET-AU RIZ.
Select an old fowl, well fatted; stuff it with a dressing made
of bread crumbs, moistened with milk, seasoned with butter and
chopped onion, salt and pepper. Put the fowl in a pot of boiling
water, into which throw a red pepper pod and a teaspoonful of
salt. Let it boil slowly for 5 or 6 hours, the time depending upon
the size and age of the fowl. Half an hour before serving put a
pint of well washed rice in the pot with the fowl; when this is
tender, dish up, place the fowl in the center of the platter, and the
rice around it. It is an addition to throw a handful of raisins into
the pot with the rice. MRS. ELIZABETH A. RATHBONE.
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THE ANN ARBOR COOK BOOK
PRESSED CHICKEN FOR A COMPANY.
Take 5 well dressed chickens well washed and scraped, cut
into uniform pieces, breaking the bones that all the gelatine may
boil into the water. Have water enough to cover well, also a
shank of veal the purpose of which is to get the gelatine this cont-
ains. When boiling skim and boil tender; then take it out in a
large pan leaving the fluid to the amount of a quart or more, which
is to be kept hot until the chopped chicken is ready. If you wish
the light and dark meat in layers place the dark and light meat in
separate dishes to be chopped separately, the skin to be chopped
fine and mixed with the light meat and the veal to be chopped with
the dark meat, each of these to be seasoned to taste, in their sep-
arate dishes. Take the liquor which has been kept hot and
skimmed of all its grease, pour half of it into each dish of chopped
meat and stir well. Have a pan and spoon ready, put alternate
layers of dark meat and light until you have four, pressing each
layer down so that it will be firm and show the layers plainly.
When well pressed cover with plate until ready for use, then slice,
season to taste with salt and pepper. MRS. JANE L. WILLIAMS.
JELLIED CHICKEN.
Boil the chicken till well done, then take out and remove all
bones and skin; there should be about 1 qt. of liquor; add to that 1/2
box gelatine dissolved in 1 cup of hot water, cook a few moments
both meat and liquor, and then turn into moulds and set away
to cool. Very nice for tea. The bones and skin can be thrown
into the soup kettle. MRS. A. P. WILLIS.
CHICKEN JELLY.
Boil a pair of chickens till you can easily pull the meat from
the bones. Return the bones to the broth and boil 1/2 hour longer,
strain and set in a cool place. The next day cut the chicken into
small pieces leaving out the skin. Melt the jelly and put the
pieces in it; add 2 spoonfuls of Worcestershire sauce, 2 of walnut
catsup, one of salt, a pinch of each of ground cloves and mace;
slice 8 hard boiled eggs and 2 lemons and line a large bowl or
mould with them. Pour in the mixture and let it stand till the
next day.
CHICKEN SOUFFLE.
Chop fine enough cold chicken to fill a pint measure, melt 1
tablespoonful of butter in a saucepan, and mix with it 1 table-
POULTRY
spoonful of flour, gradually add 1 pt. of hot milk or stock, stirring
to a smooth cream; add to this a teaspoonful of chopped parsley
(can be omitted), 1/2 cup of bread crumbs, a pinch of pepper, a
teaspoonful of salt, and the chicken mixed with the well beaten
yolks of 4 eggs. Finally add the whites of the eggs beaten to a
stiff froth. Turn the mixture into a buttered baking dish and
bake in a hot oven for 1/2 an hour. Serve at once.
MRS. D. M. LICHTY.
BLANQUETTED CHICKEN.
Have chicken sufficient for 6 people cooked, boned and picked
into small pieces. Mix 2 tablespoonfuls of butter, 2 tablespoonfuls
of flour, 1 1/2 cups broth and one cup milk; boil up and add
slowly a tablespoonful of lemon juice; salt and pepper to taste.
Add the chicken and let all cook slowly for 10 minutes, then
remove from the stove and stir in the unbeaten yolks of 2 eggs.
Boil rice in a large amount of water with a little salt; when well
cooked add cold water to separate the kernels, then pile the rice
around the outside of a platter and fill the center with the chicken
prepared as above. MRS. EFFIE L. SPALDING.
BLANQUETTE OF CHICKEN.
One qt. of cooked chicken cut in pieces, 1 large cupful of
white stock; the juice the chicken was boiled in, 3 tablespoonfuls
butter, 1 heaping tablespoonful of flour, 1 teaspoonful of lemon
juice, 1 cup of cream or milk, the yolks of 4 eggs, salt and pepper.
Put butter in saucepan and when hot add flour; stir until smooth
but not brown, add the stock and cook 2 minutes, then add seasoning
and cream. As soon as this boils up add chicken, cook 10
minutes. Beat the yolks of eggs with 4 tablespoonfuls of milk;
stir in blanquette and cook a moment longer. This can be served
with rice or potato border. MRS. MARGARETTA LYDECKER.
CHICKEN TERRAPIN.
Cut up a cold boiled chicken into small pieces, being careful
not to get in any of the skin. Put in a sauce pan with 1/2 pt. of
cream, 1/4lb. butter rolled in tablespoon of flour, and season with
cayenne pepper and salt to taste. Have ready two hard boiled
eggs, chopped, and when the above has come to a boil, stir in the
egg. Let simmer a few moments.
MRS. MARGARETTA LYDECKER.
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CHICKEN CHEESE.
Two chickens, 3 or 4 hard boiled eggs, salt and pepper, a few
olives and 1 bay leaf. Boil the chicken in as little water as pos-
sible until very tender, boil eggs hard. After removing stones
chop olives fine, chop chicken not too fine, add salt and pepper.
Put a layer of chicken in a mould, then a layer of eggs sliced, then
sprinkle with chopped olives, and continue until all the chicken has
been used. Pour over the water in which the chicken was cooked.
MRS. M. F. KEEGAN.
CREAMED CHICKEN---1.
Two chickens, 1/2 cup of flour mixed with a little cold water.
Stir this in 1 quart of boiling milk, add 1/2 cup of cream, 1/2 cup of
butter. Remove from stove, then season with salt, a dash of
cayenne pepper, little nutmeg and juice of 1 lemon, 1 can mush-
rooms. Chicken to be boiled tender and picked up as for salad.
Put in baking dish, mix well and put rolled crackers or bread
crumbs over the top and bake about 20 minutes.
MRS. GREGORY E. DIBBLE.
CREAMED CHICKEN---2.
One chicken 41/2 lbs., 4 sweet breads, 1 can of mushrooms.
Boil chicken and sweet breads. When cold cut up as for salad.
In a sauce pan put 4 cups of cream, in another 4 tablespoonfuls of
butter and 5 even spoonfuls of flour. Stir until melted, then pour
over the hot cream, stirring until it thickens. Season with a
small onion grated, a very little nutmeg and black and red pepper.
Put chicken, sweet breads and mushrooms cut in small pieces in
a baking dish mixed with cream. Cover with bread crumbs and
pieces of butter, and bake 20 minutes.
ADELE W. KNOWLTON.
CREAMED CHICKEN---3.
Boil until very tender 8 lbs. of chicken. When cold cut into
small pieces as for salad. Make a dressing of 1 qt. sweet milk, 1
cup of sweet cream, 3/4 cup butter, juice of 11/2 large lemons, salt
and pepper to taste, small quantity of red pepper on point of knife
3/4 cup of flour mixed smoothly in enough cold milk to be of the
consistency of cream, 1 can of mushrooms boiled until tender in
the juice. Mix milk, cream, butter, salt and pepper and cook in,
double boiler. When boiling stir in gradually the flour wet with
POULTRY
some of the milk until it thickens. Strain the juice of lemons and
stir in last. Strain all through a fine gravy strainer into the
chicken. Stir in the mushrooms and cover with finely rolled
cracker crumbs. Bake about 20 minutes.
MRS. E. H. EBERBACH.
CREAM CHICKEN---4.
Mix 1/2 cup of flour with cold milk. Stir this into 1 qt. boiling
milk, add 1/2 cup sweet cream or butter, season with salt, a little
cayenne pepper, juice of lemon and 1 can mushrooms (dry), a
little onion if you like. Boil and cut fine two chickens. When
cold mix together, sprinkle with cracker crumbs and bake as
oysters.
MRS. GILLETTE.
CHICKEN CASSEROLES.
One cup of rice washed several times and boiled till very
tender in a lot of water, 1/4 cup of milk, 1/2 teaspoonful of salt, 1/8
teaspoonful of pepper. Drain the rice, season it with a little
butter, pepper and salt and line greased muffin tins with it. Fill
with creamed chicken, cover over with rice, put the cups in a pan
of hot water and bake 20 minutes. Turn out on a platter
and pour about them a cream sauce.
MRS. I. N. DEMMON.
CHICKEN CROQUETTES---1.
Fourteen ozs. of boiled chicken chopped fine, 1/2 pt. milk, 1/4
lb. butter, 1 teaspoon of salt, 2 tablespoonfuls of flour, a pinch of
cayenne pepper. Mix flour in a little of the milk, rub smooth.
then add to the boiling milk; add salt, pepper and butter, when
nearly cold add to chicken, mix thoroughly, let cool. When cool
make into 12 croquettes, dip in egg, roll in fine cracker crumbs.
lay in frying basket and fry in hot lard.
MRS. GILLETTE.
CHICKEN CROQUETTES---2.
One pint chicken, veal or beef boiled and chopped, 1/2 pt.
cream or milk, 2 tablespoonfuls of flour, 1 tablespoonful of butter.
2 tablespoonfuls of chopped parsley, 1 tablespoonful of chopped
onion, 1 tablespoonful of salt, 1/4 tablespoonful of nutmeg, cayenne
pepper to taste. Put the cream over the fire in a farina kettle, melt
butter and flour to a smooth paste and stir into the boiling milk.
Stir constantly until very thick. Take from the fire and add the
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(AACookbook0072)
THE ANN AROBOR COOK BOOK
meat and beat till thoroughly mixed, adding the seasoning.
Spread on a large platter to cool. Have ready a bowl containing
2 beaten eggs, and a platter with sifted bread crumbs. Form the
croquettes tightly, dip into the egg and then roll in the crumbs,
again into the egg and crumbs and fry them a golden brown in
smoking hot lard.
MRS. CLARA WHEELER-LUTHER.
AN ECONOMY.
Take the parts of chicken not nice to serve as first course;
if not enough add what was left of roast the day before; chop
very fine. For 5 persons use a quart basin; first put in a teacupful
of gravy left from roast or chicken, or either, then a layer, per-
haps 1/2 inch' thick, of the chopped meat, then a layer of cracker
crumbs or stale bread crumbs, then a layer of the chopped meat
and so on in alternation, having a layer of meat for the last. The
layers should be interspersed with small bits of butter. Above the
last layer put the mashed potatoes left from dinner or if the po-
tatoes are whole chop them. Finally add 1/2 a cup of milk; bake
until thoroughly done, and a delicate brown on top. Practice
makes perfect. A good dish for lunch.
MRS. STEDMAN.
CHICKEN PATTIES.
Prepare the cream the same as for oyster patties, and add 1
pt. of cold chicken cut into dice. Boil 3 minutes, fill the shells and
serve. Add 1 teaspoonful of onion juice if liked.
CHICKEN---KENTUCKY STYLE.
Kill chicken the day before it is cooked. Split open on the
back, as if to broil. When all ready to cook, wipe dry, rub well
with butter, pepper and salt. Put in a pan with a slice of bacon
or pork in a pint of water. Simmer an hour, basting frequently.
When thoroughly done, place on a hot dish.
CURRY OF CHICKEN LIVERS AND RICE.
(A famous dish.)
Make a hot curry of finely minced chicken livers and rice.
Sprinkle to the depth of 1/2 an inch with freshly grated cocoanut.
Cover all with a liberal paste of English chutney.
POULTRY
VEAL PATTIES.
The same as chicken patties, with 1 teaspoonful of lemon
juice, instead of onion juice.
MRS. GREGORY E. DIBBLE.
ROAST GOOSE.
Soak in salt water 2 hours before cooking. Make a mashed
Potato dressing seasoned with onion, butter, pepper and salt. Fill
the body of the goose, grease it all over well with butter and
dredge with flour. Place in a pan with a pint of water, baste
well and cook 2 hours. Serve with onion gravy and apple sauce.
MRS. R. WAPLES.
ROAST DUCKS---1.
Singe off all small feathers, wash thoroughly, rub well with
salt, ginger and a little pepper, inside and out. Prepare the fol-
lowing dressing: Take the livers, gizzards and hearts and chop
to a powder in chopping bowl. Grate in a little nutmeg, add a
piece of celery root, 1/2 an onion and a tomato. Put all this into
your chopping bowl, soak some stale bread, squeeze out all the
water and fry in spider of hot fat, throw this soaked bread into
the bowl, add 1 or 2 eggs, salt, pepper and a speck of ginger. Mix
all thoroughly, fill this in the ducks and sew up. Lay in the
roasting pan with slices of onions, celery and tomatoes and specks
of fat. Put this on top of fowl. Roast covered up tight and
baste often. Roast 2 hours. MRS. M. H. KERNGOOD.
ROAST DUCKS---2.
Lay them in salt and water for an hour or so after they are
drawn. Make a dressing of bread crumbs, mashed potatoes, one
onion chopped fine, a little summer savory, salt and pepper. Put
the ducks into the dripping pan and cover with water. Let them
boil 10 minutes, then turn off the water and add sufficient to baste
with. When almost done dredge with flour, and lay on some
pieces of butter to brown them. Make the gravy from the pan
with the giblets cooked and chopped fine.
MRS. MOTLEY.
ROAST DUCK---3.
Dressing---One onion minced fine, 1 large sour apple cut in
medium sized pieces, stale bread crumbs, with small cup of butter
thoroughly mixed with bread crumbs, salt and pepper. Rub in-
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(AACookbook0073)
side of fowl with lemon juice before adding dressing. Roast in
quick oven until tender. If there is an excess of oil pour some
off before making brown gravy. Serve with baked apples.
MRS. RUFUS WAPLES.
BROILED QUAIL.
Split down the back, dry well with a cloth, place on the broiler
over a clean fire turning frequently. Allow them to cook slowly.
It requires a little more than 30 minutes to cook nice and brown.
When done place on a hot plate, season with salt and pepper.
Lay bits of butter on the birds. Each bird should then be placed
on buttered toast and served with tart jelly and bread sauce.
ALDEAN CHAPIN, Muscatine, Iowa.
SQUIRRELS.
The following is all I know about cooking squirrels. First
catch your squirrel. Skin him, etc. Parboil in a little water in
a kettle, add salt, pepper, and enough butter to fry it brown.
Then eat. If the animal is tough parboil a little more till he is
tender.
F. A. LYMAN.
MEATS AND THEIR ACCOMPANIMENTS.
With roast beef: tomato sauce, grated horse-radish, mus-
tard, cranberry sauce, pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, onion sauce
and cranberry sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce.
With boiled fowls: bread sauce, onion sauce, lemon sauce,
cranberry sauce, jellies. Also cream sauce.
With roast lamb: mint sauce.
With roast turkey: cranberry sauce: currant jelly.
With boiled turkey: oyster sauce.
With venison or wild ducks : cranberry sauce, currant jelly, or
currant jelly warmed with port wine.
POULTRY
Chicken Tamales
4 lbs chicken & remove bone cut in
pieces not too fine, add to chicken/
can *** / to salt, / to pepper / to
red chilli pepper, 3 cups, chicken stock
3 tb chicken fat & butter make
mush of yellow *** meal.
Tomato juice/ can make mush
with *** juice and water equal
Parts. Butter cups and when mush
is partly cool five cups and fill milk
Chicken mixture/ over tops smoothly
And steam for 2 1/2 hrs.
Sauce 1 1/2 cups chicken stock, 1 1/2 cups
tomato juice. Boil in this a few
minutes / teaspoon salt, 1 to gr, pepper
strain & add / is chicken fat & butter,
chicken with a little flour ***
slice sauce if you choose.
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POULTRY
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(AACookbook0075)
THE ANN AROBOR COOK BOOK
SAUSES AND DRESSINGS FOR MEATS
DRAWN BUTTER.
Melted butter is the foundation of most of the common
sauces. Have a covered saucepan for this purpose. One lined
with porcelain will be best. Take a quarter of a pound of the
best fresh butter, cut it up, and mix with it about I tablespoonful
of flour. When it is thoroughly mixed, put it into the sauce-
pan, and add to it 1/2 a teacupful of hot water. Cover the sauce-
pan and set it in a large tin pan of boiling water. Shake it round
continually (always moving it the same way) till it is entirely
melted and begins to simmer. Then let it rest till it boils up. If
you set it on too hot a fire, it will be oily. If the butter and
flour are not well mixed, it will be lumpy. If you put too much
water, it will be thin and poor. All these defects are to be care-
fully avoided. In melting butter for sweets or pudding sauce,
you may use milk instead of water.
ASPIC JELLY.
One pound of uncooked beef, a knuckle of veal, 1/4 lb. of
bacon, 1 slice of turnip, 1 slice of parsnip, 2 cloves, 1 large table-
spoonful of butter, 1 onion, l/2 carrot, a stalk of celery, 6 pepper-
corns, 1 blade of mace, a chip of lemon rind, 2 qts. of water, 3
whole allspice, 1 tablespoonful Worcestershire sauce, salt to taste.
Put the bacon in the bottom of a soup kettle, let it brown, then add
the onion cut in slices; stir until a nice brown, then add the butter,
and, when hot, the beef; cover the kettle and let it simmer until a
thick brown glaze is formed in the bottom of the kettle; then add
the veal and the water, and simmer gently for 2 hours. Now add
all the other ingredients and simmer 2 hours longer. When done
it should be reduced 1/2. Strain, cool, remove all grease and
clarify the same as bouillon. Turn into a square mould. When
ice cold cut in small cubes and use as a garnish for cold meats.
MRS. I. N. DEMMON.
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BREAD SAUCE FOR PARTRIDGES OR GROUSE.
One cup of stale bread crumbs, 1 onion, 2 ozs. butter, pepper
and salt, a little mace. Cut the onion fine and boil it in milk till
quite soft; then strain the milk on to the stale bread crumbs, and
let it stand an hour. Put it in a saucepan with the boiled onion
pepper, salt and mace. Give it a boil, and serve in sauce tureen,
This sauce can also be used for grouse, and is very nice. Roast
partridges are nice served with bread crumbs, fried brown in but-
ter, with cranberry or currant jelly laid beside them in the platter.
OYSTER DRESSING.
Two tablespoonfuls flour, 2 tablespoonfuls butter; brown but-
ter and flour in dripper; add water to make thin for gravy; boil;
add 1 pint oysters chopped; pepper and salt to taste.
SAUCE PIQUANTE.
One cupful liquor from tongue or any other kind of meat, 2
tablespoonfuls butter, 1 teaspoonful fresh made mustard, a little
salt and pepper, one heaping tablespoonful browned flour, one
teaspoonful mixed parsley and sweet marjoram, 1 tablespoon-
ful onion vinegar. Brown butter by shaking it over a clear fire
in saucepan. Heat cupful liquor to a boil, skim and season with
salt and pepper, skim again before stirring in flour, wet up with
cold water; as it thickens put in batter, herbs, mustard and vine-
gar. Boil up; pour half over tongue, the rest into sauce bowl.
SAUCE FOR BOILED COD, AND OTHER KINDS OF FISH.
To 1 gill boiling water add as much milk; stir into this while
boiling 2 tablespoonfuls butter gradually, 1 tablespoonful flour
wet up with cold water; as it thickens the chopped yolk of 1 boiled
egg and 1 raw egg beaten light. Take directly from fire, season
with pepper, salt. a little chopped parsley and juice of one lemon,
and set covered in boiling water (but not over fire) 5 minutes,
stirring occasionally. Pour part of sauce over fish when dished;
the rest in a boat. Serve mashed potatoes with it.
SAUCE FOR SALMON AND OTHER FISH.
One cupful milk heated to a boil and thickened with table-
spoonful cornstarch previously wet up with cold water, the liquor
SAUCES AND DRESSINGS FOR MEATS
from the salmon, 1 gravyspoonful butter, 1 raw egg beaten light,
juice 1/2 lemon, mace and cayenne pepper to taste. Add the egg
to thickened milk when you have stirred in butter and liquor; take
from fire, season and let stand in hot water 3 minutes, covered.
Lastly put in lemon juice and turn out immediately. Pour it all
over and around the salmon.
SAUCE FOR WILD DUCKS, TEAL, ETC.
Take proper quantity of veal gravy, pepper and salt to taste;
squeeze in the juice of 2 good oranges, add a little red wine; let
wine boil some time in the gravy.
SHRIMP SAUCE.
Wash clean 1/2 pint of shrimps, put them in stewpan with 1
spoonful anchovy liquor, and 1/2 pound thick melted butter. Boil
up for 5 minutes and squeeze in 1/2 lemon. Toss it up and pour
into sauce boat.
SAUCE.
(Italian.)
Put a lump fresh butter into stewpan with some mushrooms,
onions, parsley, and 1/2 laurel leaf, all cut fine; set over the fire
for some time and shake in a little flour; moisten it with a glass
of white wine, and as much good broth, adding salt, pepper, and a
little mace beaten fine; boil 1/2 hour; skim off the fat and serve.
Can give a fine flavor by putting in a bunch sweet herbs while
boiling; take them out before serving the sauce.
SAUCE FOR VENISON.
Two spoonfuls currant jelly, 1 stick cinnamon, 1 blade mace,
grated white bread, 10 tablespoonfuls water; let stew with little
water; serve in dish with venison steak.
EGG SAUCE.
One cup of chicken broth, heated and thickened, with table-
spoonful of butter rolled thickly in flour, poured over 2 beaten
eggs; boiled 1 minute, with tablespoonful parsley stirred in; then
seasoned and poured upon pounded yolks of 2 boiled eggs placed
in bottom of bowl. Stir up and it is ready.
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(AACookbook0077)
GRAVY FOR ROAST MEATS.
After taking out meat, pour off fat; add water; season, and
thicken with flour.
GRAVY FOR TURKEY.
Boil giblets very tender; chop fine; then take liquor in which
they are boiled; thicken with flour; season with salt, pepper, and
a little butter; add giblets, and dripping in which turkey was
roasted.
HORSERADISH SAUCE.
One dessertspoonful of olive oil, same quantity of powdered
mustard, I tablespoonful of vinegar, 2 of grated horseradish and 1
teaspoonful of salt.
MAYONNAISE SAUCE.
Work yolks of 2 raw eggs to a smooth paste, add 2 saltspoon-
fuls salt, l/2 saltspoonful cayenne pepper, saltspoonful dry mustard
and teaspoonful salad oil. Mix these ingredients thoroughly and
add strained juice of 1/2 a lemon. Take remainder of 1/2 pint finest
salad oil and add gradually teaspoonful at a time. Every fifth
teaspoonful add few drops of lemon juice, until you have used 2
lemons and 1/2 pint of oil. There are almost as many ways of
making mayonnaise sauce as there are of cooking eggs.
MINT SAUCE.
Mix I tablespoonful white sugar to 1/2 teacupful good vine-
gar ; add mint chopped fine; 1/2 teaspoonful salt. Serve with
roast lamb or mutton.
OYSTER SAUCE.
One pint oysters, 1/2 lemon, 2 tablespoonfuls butter rolled well
in flour, I teacup milk, cayenne pepper and nutmeg to taste. Heat
the oyster liquor and when it boils skim, and put in oysters. Soon
as they boil stir in butter, cut up and well floured, spice and lemon
juice. Boil 5 minutes; take from fire and put with milk which
has been heated in another vessel. Stir up well and serve.
ONION SAUCE.
Time, nearly 1/2. an hour, 4 or 5 white onions, 1/2 pint hot milk,
1 oz. butter, pepper and salt to taste. Peel onions and boil till
SAUCES AND DRESSINGS FOR MEATS
tender; press water from them, chop them very fine, make milk
hot; pulp onions with it; add butter, pepper and salt to taste.
TO MAKE SAGE AND ONION DRESSING, FOR ROAST PIG OR ROAST PORK.
Time 25 to 30 minutes. Two large onions, double the quan-
tity bread crumbs, 3 tablespoonfuls chopped sage, 2 oz. butter, 1
egg, pepper and salt. Boil onions in 2 or 3 waters, to take off
strong taste in them; then drain them; chop up fine, mix with
bread crumbs, minced sage, butter, pepper and salt; mix the
whole with well-beaten yolk of an egg to bind it.
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SAUCES AND DRESSINGS FOR MEATS
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(AACookbook0079)
EGGS AND CHEESE
BOILED EGGS.
Put in boiling water, draw to the back of the stove, or if gas
is used place the pan over simmer burner turned so low the water
will stay very hot, but not boil. If desired very soft take out in
5 minutes; if better done, at the end of 8 or 10 minutes; if hard
boiled, 15 to 20 minutes. Experience only will enable one to
determine the right degree of heat and time required. Eggs boiled
in this way are more delicate than those quickly boiled.
BAKED EGGS.
Break into an earthen nappy or shallow baking dish in which
they may be served as many eggs as needed; sprinkle with salt
and pepper; add 4 or 5 tablespoonfuls of cream; dot with bits of
butter, and bake till the eggs are set, but not hard.
BAKED EGGS.
One oz. of bread crumbs soaked in 1/2 pt. of milk, add 4 eggs
and salt and pepper. Bake in a pudding dish.
MRS. BOUKE.
STEAMED EGGS.
Are very delicate, especially for invalids. Prepare them the
same as baked eggs, omitting the cream if desired, and steam over
hot water.
HARD BOILED EGGS WITH BUTTER.
Hard boiled eggs are nice, cooked 15 or 20 minutes, and
served hot. Remove the shells and serve with hot melted butter
over them.
HARD BOILED EGGS WITH CREAM SAUCE.
Cut eggs in two crosswise, cut off tip so they will stand
upright on platter. Pour cream sauce around them.
When boiling a cracked egg, add a teaspoonful of salt to the
water, and you will find that it cooks without any of the white
part leaving the shell.
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(AACookbook0080)
EGGS A LA CARACAS.
One-fourth lb. smoked beef, 1 cup tomatoes, 4 eggs, 1 tea-
spoonful onion juice, 1/8 teaspoonful cinnamon, 2 heaping table-
spoonfuls grated cheese, 2 tablespoonfuls butter, 4 hard boiled
eggs, mayonnaise and a dash of pepper. Put the 4 eggs to be
boiled hard in a saucepan and let them simmer 20 minutes, put
beef and tomatoes to boil until tender, add 1 tablespoonful butter,
the pepper, onion juice and cinnamon; break the other 4 eggs,
beat enough to mix, and stir into the mixture, season with red
pepper to taste and add the cheese and the other tablespoonful of
butter. Cut hard boiled eggs in slices and dip in mayonnaise
thinned with a little vinegar and garnish the edge of the dish with
them. The mixture should be cooked until it has the consistency
of scrambled eggs.
MRS. BEMAN.
EGG CUTLETS.
Three hard boiled eggs, 1 cupful of milk, 1 tablespoonful of
chopped parsley, 1 tablespoonful of butter, 2 tablespoonfuls of
flour. Cover the eggs with boiling water and simmer 1/2 hour.
Heat the milk in a double boiler, rub together the butter and flour,
add to the milk, and stir until thick and smooth, season with 1/2
teaspoonful of onion juice and the parsley. Shell the eggs, cut
them fine and mix well with the sauce. Turn on a buttered platter
and set in the ice box until very cold, then flour your hands and
mould a small quantity of the mixture into the shape of a cutlet
about an inch thick. When ready to fry, the cutlets are to be
coated with egg and then with fine dry bread crumbs, laid a few
at a time in the frying basket and browned in boiling fat. Garnish
with parsley.
MRS. BEMAN.
STUFFED EGGS.
Half doz. eggs boiled 20 minutes, cool, shell and cut in half,
removing the yolks. Hash the yolks very fine with a silver fork;
mix with them 1/2 cup of bread crumbs rolled fine and 2 or 3
sticks of celery cut in very small pieces, season with salt, mustard
and cayenne, moisten with 2 tablespoonfuls of melted butter and
enough olive oil and vinegar to make it the right consistency.
Fill the halves with this dressing and set on a platter to serve.
For luncheon fill the halves and put them together with wooden
toothpicks, being careful to match the whites. Cold veal, chicken
or ham chopped fine may be used in place of the celery.
Miss EDITH LA BARON, Pontiac.
EGGS AND CHEESE
GOLDEN CREAM TOAST.
Cut bread into even pieces, toast and butter the pieces and
moisten with hot water. Boil 6 eggs hard, separate the whites
from the yolks, chop the whites, press the yolks through a col-
ander or sieve. Make a white sauce by rubbing together 1 table
spoonful each of butter and flour, add a cupful of cream or milk,
boil till well thickened, add the whites and season with pepper
and salt. Spread the mixture on the slices of toast, cover the top
with the sifted yolks, sprinkled over each piece till they look very
yellow. Serve very hot.
MRS. GREGORY E. DIBBLE.
MARGUERITES.
Cut bread into large rounds with a biscuit cutter or large
cutter if possible. Toast the bread rounds; make a cream sauce
with a pint of milk thickened with flour and seasoned with butter,
salt and pepper. Have ready several hard boiled eggs, cut the
yolks in slices. Pour the hot sauce over the rounds of bread, or
dip them into the sauce so that they may be well covered; place on
a platter and put a disc of egg in the center of each, to make me
daisy. Garnish with parsley.
MRS. BEMAN.
EGG TIMBALES WITH TOMATO SAUCE.
One qt. of milk, 6 eggs (yolks only), I teaspoonful chopped
parsley, salt to taste. Pour the quart of boiling milk on the
beaten yolks of the eggs. Have custard cups or ordinary cups
with a little chopped parsley sprinkled in the bottom, fill these
with the custard; stand the cups in a pan of hot water and boil
until solid, about 10 minutes. Turn them out on a platter or serve
on separate plates with tomato sauce poured around them, 1 qt.
tomatoes strained, 1 onion, 1 heaping tablespoonful of butter, 1
heaping tablespoonful of flour, 6 whole cloves. Fry the onion,
butter, cloves and flour until a golden brown, add tomatoes and
cook 10 minutes, season with, salt and pepper and strain over the
timbales.
MRS. BREWSTER.
EGGS BAKED IN CREAM.
Beat 8 eggs in a buttered dish. Put on them three table-
spoonfuls of cream, pepper and salt and small pieces of butter.
Bake in a hot oven and serve.
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PRESERVING EGGS.
One-half pint coarse salt; one pint of pulverized lime; four
gallons of cold water; mix well, and let stand three days. Put
fresh eggs in a jar and pour this water over them.
MARGARET BAIRD, Muscatine, Iowa.
TO POACH EGGS.
Have the water well salted and boiling, but do not let it boil
too hard. Break the eggs separately into a saucer and slip gently
into water; let the whites set, then take them up with a skimmer,
and lay each egg upon a thin square of buttered toast.
MRS. JOHN BENNISON, Muscatine, Iowa.
EGGS ON TOAST.
Toast and butter your bread; boil your eggs hard, chop the
whites up fine and stir into butter gravy (drawn butter) and
cover each slice with the mixture, then grate the yolks over the
top MRS. J. O. HILL, Pontiac.
SUBSTITUTE FOR EGGS.
When eggs are scarce, put away at night, a teacup of mashed
potatoes in which has been strained a tablespoonful of sugar and
mix it in the corn batter next morning. You will find the cakes
light and sweet.
SARDINE EGGS.
For each egg to be used, allow two sardines. Boil the eggs
hard and take out the yolk carefully, without breaking the whites
Scald the sardines, season with salt, cayenne and lemon juice;
chop very small and then pound with butter and yolks of eggs.
Fill the boiled whites of eggs with this mixture; press together
and serve, when perfectly cold, on lettuce leaves coated with apple
jelly.
BREAKFAST EGGS.
Break half a dozen eggs into a teacupful of sweet cream,
simmer gently ten minutes, season with pepper and salt, and pour
over slices of brown bread. Serve hot.
EGGS AND CHEESE
FONDEAU a L' ITALIEUNE.
Into a pan, over the fire, put half a pint of cream into which
has been stirred a teaspoonful of flour. Stir until it is the con-
sistency of melted butter, add half a lb. of finely grated cheese,
mix well, remove the pan from the fire and when it is luke warm
beat in the yolks of four eggs, then the whites beaten to a stiff
froth. Pour this mixture into a deep dish, filling it not more than
half full; bake twenty minutes and serve hot from the oven before
it falls.
EGGS FOR TEA.
A pretty way to serve eggs is to cut bread into squares and
toast. Separate eggs, keeping yolks whole. Beat whites to stiff
froth. Lay beaten whites around on toast, drop yolk in centres
of white ring and place in oven to bake for a few minutes. On
removing from oven, pour little melted butter over eggs and add
salt and pepper. MRS. J. ALFRED KLEIN, Butler, Pa.
EGG TIMBALES.
Eight eggs beaten together, salt, pepper, I grated onion, a
little chopped parsley, I large cup milk. Stir all together. Bake
in timbale cups set into a pan of hot water. Serve on toast with
sauce.
Sauce:---Three spoons butter, I spoon flour, I cup milk and
salt. Melt the butter in a saucepan, add the flour and stir.
When mixed add the milk a little at a time, stirring continually
until it creams. MRS. SESSIONS.
OMELET.
Soak a slice of bread in milk till it will not absorb any more.
Crush it with a fork and add the beaten yolks of 4 eggs, and salt.
Just before cooking add the beaten whites of 4 eggs. Cook on a
hot buttered griddle. When nearly done turn one half over on
to the other half. Serve immediately. MRS. F. R. MECHEM.
EGG OMELET.
Two eggs, 2 tablespoonfuls milk, I saltspoon salt, 1/4 salt-
spoon pepper, I level teaspoon butter. Beat yolks until creamy,
add milk and season. Beat whites stiff and dry. Cut and fold
lightly into yolks until just covered. Have a clean, smooth frying
pan. When hot rub around the edge I teaspoon butter, letting
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(AACookbook0082)
butter run into pan. Turn the omelet into the pan. Lift the pan
from hot fire and cook carefully until slightly browned under-
neath. Put on oven grate to dry and brown a minute. Fold over
and invert on hot platter. MRS. HERBST.
OMELET.
Four eggs, 4 tablespoons milk. Salt to taste. Beat whites
very stiff, and yolks until light. Mix together the milk, yolks
and salt. Stir in the whites, last, mixing all together very lightly.
Have ready a hot frying pan with a piece of butter the size of a
walnut. Pour in the omelet and bake over a slow fire for 10
minutes. Fold together and slip on to a hot platter. Serve at
once. This will serve 5 persons. MRS. MONTGOMERY.
BAKED OMELET.
Two tablespoonfuls of butter, 2 tablespoonfuls of flour, 1/2
teaspoonful of salt, 1 cup of milk, 4 eggs, Put the milk on to
boil; rub the butter and flour together and add to the boiling milk.
Stir over the fire for 10 minutes. Beat the yolks and salt together,
add to the milk and turn the mixture out to cool. When cold
beat the whites to a stiff froth and add them to the mixture. Turn
into a buttered dish and bake in a quick oven for 10 minutes.
Serve at once. MRS. M. C. LLOYD.
OMELET.
Six eggs, yolks and whites beaten separately, 1 cup of rich
milk, with one tablespoon of flour stirred in and a pinch of salt.
Beat well together and pour into a hot, buttered frying pan.
When cooked on bottom set in hot oven on upper grate to brown.
Roll over on to platter and serve.
MRS. DUNCAN.
CHEESE OMELET.
Four eggs well beaten, 1 tablespoon of milk to each egg.
Stir in 1 tablespoon of grated cheese. MRS. PATTEN, Detroit.
Omelets may be varied by adding a little finely chopped ham
or chicken, or for an omelet of 4 eggs add 6 or 8 chopped oysters.
ESCALLOPED EGGS.
Chop very fine 1 cup of ham. Boil 8 eggs until hard. Cover
the bottom of a pudding dish with very fine bread or cracker
crumbs. Cover this with a layer of the meat, then cut 4 eggs in
EGGS AND CHEESE
slices, laying them on the meat, sprinkle with salt and pepper and
pour over this enough drawn butter gravy to cover it. Then
another layer of meat and eggs, covering again with the gravy.
Spread over the top bread crumbs not too fine and bake until the
crumbs are brown.
EGGS A LA CREME.
Boil 6 eggs hard, cut in slices, lay in a deep dish with bread
crumbs between each layer. Put 2 ozs. of butter with 1/2 table-
spoonful of flour rubbed into it, in a sauce pan, add some parsley,
a little onion, salt, pepper and nutmeg, 1/2 pt. of cream (a pt. is
better), stir on the fire until it thickens, then pour it over the
eggs; cover the top with bread crumbs and bits of butter. Bake
a light brown. MRS. A. H. RICHMOND.
SPANISH EGGS.
Boil 1 cup of rice, pour on a platter. Poach 6 eggs, season.
well and lay on the rice. This makes a very dainty dish.
CODDLED EGGS.
One-fourth cup hot milk, 1 egg, 1 teaspoonful butter, salt,
pepper. Beat the egg slightly, add butter, salt and pepper. Add
hot milk gradually, pour into double boiler and stir until light.
Serve on slices of toast. JENNIE BUELL.
CHEESE BALLS.
One pt. grated cheese, 1 saltspoon cayenne, 1/2 teaspoon salt,
whites of 2 eggs beaten; mix thoroughly and roll in little balls
size of marbles. Roll in bread crumbs, then in egg, then in
crumbs. Fry in a basket in hot fat. MRS. JUNIUS E. BEAL.
CHEESE STRAWS.
One cup of grated cheese, 1 cup of flour, half a cup of butter,
half a teaspoonful of salt, a dust of cayenne pepper. Mix these
ingredients with ice water and roll out thin; cut in small strips
about 6 inches long, lay the strips in a baking pan and put in a
moderate oven. The straws will cook in a few minutes, must not
allow to get brown. MARY CLEMENTS.
CHEESE STRAWS.
Mix 4 oz. flour, 6 oz. grated cheese, a little salt and cayenne
pepper together, moisten with the yolk of 1 egg. Roll out 1/8 of
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(AACookbook0083)
an inch thick, 4 inches long and 4 inches wide; lay on greased
sheets of paper and bake 10 minutes in a very hot oven till slightly
colored.
CHEESE STICKS.
One cup of flour, 1 teaspoon of baking powder, 1 teaspoon of
salt, 1/8 teaspoon of paprika, 1 oz. of butter. Make into a stiff
dough with yolk of 1 egg, 1/4 cup of milk and 2 oz. of cheese.
Roll in long rolls and bake.
MARGARET M. STIVERS.
CHEESE RAMEKIN.
Two tablespoonfuls melted butter, 4 tablespoonfuls grated
cheese, 1 thick slice of bread soaked in 1 cup of milk, 3 eggs, salt
and pepper, bake in small buttered pan in moderate oven about
15 minutes. MRS. E. F. SHELEY.
CHEESE SOUFFLE.
Two tablespoonfuls of butter, 1 1/2 tablespoonfuls of flour,
1/2 cup of milk, 1 cup of grated cheese, 3 eggs, 1/2 teaspoonful of
salt, cayenne. Put butter in a saucepan and when hot add flour
and stir until smooth; add milk and seasoning; cook 3 minutes;
remove and add well beaten yolks and cheese; set away to cool.
When cold add whites beaten stiff. Turn into buttered dish and
bake 20 to 25 minutes. Serve hot. JENNIE BUELL
CHEESE TOAST.
Slice the bread, toast and butter it, and spread with grated
cheese; arrange on a platter and set in the oven to soften the
cheese; pour a thin white sauce over it and serve immediately.
MRS. BRADSHAW.
CHEESE EGGS.
Toast round slices of bread without crust. Butter well, then
melt cheese in 1/3 cup of milk slightly salted. Just before taking
from fire stir in yolk of 1 egg, thoroughly beaten, pour over the
toast. Serve hot with poached egg on top.
MRS. JOHN RICE MINER.
SOYER'S EGGS.
Slice 2 or 3 large onions very thin and fry till a nice brown.
Have ready 5 or 6 hard-boiled eggs (boiled 30 minutes they are
perfectly digestible), cut in slices, and a half bowl of good gravy.
EGGS AND CHEESE
Add first the gravy, then the eggs, stirring gently to blend (do
not break the eggs), cook a minute or two and serve very hot.
Season the onions with pepper and salt.
CHEESE RELISH.
Four thick slices of bread buttered with crust removed, 1
pint milk, 3 eggs, almost 1/3 pound grated cheese, salt, spoonful
of mustard, pinch of cayenne pepper. Make custard of milk and
egg, adding a little salt. Place layer of bread cut in one inch
squares in a heated dish, sprinkle thickly with cheese seasoned
with mustard and pepper, add another layer of bread and cheese
and continue until you have used it all. Then pour the milk and
egg over all and bake in a moderate oven until brown and puffy.
This is delicious. ETHEL JOHNSON, Peninsula Cook Book.
CHEESE BALLS.
Two cups of flour, 1 cup of grated cheese, 1/2 cup of butter,
1/2 teaspoon salt, dash of cayenne pepper. Work thoroughly
together, make in balls the size of a walnut. Fry in deep fat.
MINNIE FRANCES BROWN.
A WELSH RAREBIT THAT NEVER STRINGS.
One large cup (or small bowl) of grated cheese, not quite as
much cream and milk (half and half); 2 eggs beaten, cayenne
pepper; dash of dry mustard; 1 teaspoonful of sugar. Put butter
size of walnut in blazer; when hot add cheese, milk, cream and
seasoning. Let melt for about five minutes; then stir in the eggs.
Let it cook until it is thoroughly mixed. Have plates warm and
serve on crackers or toast. LEDA STIMSON.
For other cheese recipes see chapter on "Chafing Dish
Dainties."
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(AACookbook0084)
EGGS AND CHEESE
Q***let
6 Eggs, 1 cup milk, 1 tablespoonful flour,
1 tablespoon butter, a little salt.
Add butter to 1/2 of milk and warm tail
butter melts. Add flour to rest of milk, and
past the two together - then add yolks will
***, and *** the whites *** stiff. Put
immediately into hot spider milk butter enough
to keep from ***king. Roll while cooking.
*** B. Ba***
Egg ***
1 cup beef or chicken stock.
6 eggs boiled hard, 1 cup cream or milk.
2 tablespoonfuls butter, a little salt,
1 tablespoon flour
Cut eggs in half, lay in baking-dish, c***
milk *** d***sing and *** cracker
*** on top. Bake a ni*** bro***
***
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(AACookbook0085)
***
SALADS
GENERAL REMARKS.
Yesterday while weary with writing, and my mind quite
dusty with considering these atoms, I was called to supper, and
a salad I had asked for was set before me. "It seems then," said
I aloud, "that if pewter dishes, leaves of lettuce, grains of salt,
drops of vinegar, and oil, and slices of egg had been floating
about in the air from all eternity, it might at last happen by chance
that there would come a salad." "Yes," says my wife, "but not
so nice and well dressed as this one of mine is."
KEPLER.
SALAD.
(Crisp and Cool.)
It is now generally conceded by writers on dietetics that
salads---especially green salads-are a very useful form of food,
and should be often served. A few general directions may be
useful to beginners in the noble art of salad making. Nothing
is better than a good salad---nothing worse than a poor one. To
the making of a good one are necessary the best of materials and
good judgment. The first should be always present and the
second may be easily acquired. For the making of a salad may
be used: almost all vegetables, almost all fruits, many kinds of
fish, a few kinds of meat. For the dressing either of two prep-
arations may be used. One of simple oil and vinegar with season-
ing, the other a mayonnaise of yolk of egg, oil, vinegar and sea
soning. The first is more wholesome and more suitable for use
at dinner, the latter richer and suitable for a salad served at
luncheon or supper. These things are of prime importance: I.
If materials are to be cut into pieces, do it with such nicety that
there shall be no mussiness. For the same reason the materials
should not be cut too fine. 2. See that all materials that have to
be washed are perfectly dry, no water clinging to them from the
washing. 3. See that they are ice cold. 4. See that the dressing,
also ice cold, is over, rather than under, seasoned, and added at
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the last possible moment before serving. By the use of a little
ingenuity, keeping these points in mind, an almost infinite variety
of salads may be made.
FRENCH DRESSING.
One tablespoonful vinegar, 3 of olive oil, 1/2 teaspoon salt,
1 saltspoon pepper. Put salt and pepper in a bowl, gradually add
oil, mix till salt is thoroughly dissolved. Then slowly add vine-
gar, stir for 1 minute and it is ready for use. Have bowl very
cold, or set it in ice water.
MAYONNAISE---I.
Yolks of 2 eggs, 1 teaspoonful of mustard, 1 teaspoonful of
powdered sugar, 1 teaspoonful of salt, 1/4 teaspoonful of cayenne
pepper, 1 pt. of olive oil, 1/4 cup of vinegar, 1/4 cup of lemon juice.
To the yolks of the eggs add the dry ingredients, and beat well
before adding the oil. Add the oil slowly in a thread-like stream,
beating vigorously. When the dressing is thick, thin it with the
vinegar, then add oil and vinegar alternately, and lastly the lemon
juice. Less oil may be used if less dressing is required, but the
yolks of 2 eggs will make a foundation for almost any quantity
of mayonnaise.
MERIB R. PATTERSON.
MAYONNAISE---2.
Make a mixture of 24 teaspoonfuls of salt, 6 teaspoonfuls
of mustard, 3 (scant) teaspoonfuls red pepper, to be kept on hand
for use as needed. Two whole eggs, or yolks of 4, 4 tablespoon-
fuls vinegar. Beat eggs and pour in the vinegar hot. Place over
the fire and cook until it thickens. Remove and continue beating
while adding 4 tablespoonfuls melted butter. When cool add
3 teaspoonfuls (scant) of the above mixture. Add as much
whipped cream as dressing just before using.
MRS. T. J. KEECH.
MOCK MAYONNAISE.
One cup vinegar, 1/2 teaspoonful mustard, a pinch of salt and
of cayenne pepper, 1 teaspoonful flour, yolks of 2 eggs, 1 table-
spoonful butter. Beat eggs and melted butter together. Put the
vinegar on to boil, saving out a little to moisten the flour; salt
and pepper while cold. When the vinegar boils, add the thicken-
ing, stir till smooth, and then pour it into the eggs and butter.
Set in ice box till ready to serve, and add 2 tablespoonfuls of olive
oil, or cream to taste.
MRS. A. C. MCLAUGHLIN.
SALADS
MAYONNAISE DRESSING.
One tablespoonful of dry mustard, I tablespoonful of sugar,
1 teaspoonful salt, 1-10 teaspoonful cayenne pepper, yolks of 3
raw eggs. Beat these with a Dover egg beater until very light,
setting bowl in pan of ice water while beating. Add a few drops
of oil at a time until it becomes very thick or hard. After this
the oil can be added more rapidly. When so thick the beater
turns hard add a little vinegar and lemon juice, then more oil and
then vinegar and lemon juice, using 1 pt. of oil, and juice of 1/2
lemon and 1/4 cup vinegar. When last of oil is used it should be
very thick. Add 1 1/2 cups of whipped cream just before using,
keeping on ice for a short time.
MRS. MORTIMER E. COOLEY.
CREAM SALAD DRESSING.
One-half cup of sweet cream, 3 yolks of eggs, 1/4 CUP of
melted butter, 1/4 CUP of vinegar, 1 teaspoonful of mustard, 1 tea-
spoonful of salt, a dash of cayennee pepper. Add to the beaten
yolks all save cream, and cook over hot water, stirring constantly
till thick. Beat briskly a moment before setting aside to cool.
When cold add cream. Never allow salad dressing to stand in
a tin receptacle.
MRS. ROBERT CAMPBELL.
BOILED OIL DRESSING.
A level tablespoonful of mustard, 1 of sugar, 1 teaspoonful
of salt, 1-10 of a teaspoonful of cayenne, the yolks of 6 eggs, the
juice of 1/2 lemon, 1/3 cup of vinegar, 1 cup of oil and 1 cup of
milk. Beat the yolks light with an egg beater, in a bowl, mix salt,
sugar, mustard and pepper, and add to the yolks. Add the oil
and vinegar slowly as in mayonnaise dressing, then add milk;
cook all together in a double boiler, stirring constantly until it
forms a creamy coating on the spoon. The materials must be
very cold. Set the bowl in a dish of ice water during the beating.
MRS. A. H. PATTENGILL.
SALAD DRESSING.
Yolks of 7 eggs, 1 tablespoonful of mustard, 1 tablespoonful
of salt, 1 tablespoonful of butter (or oil), 1 tablespoonful of
sugar, 1 cupful of milk, 1 cupful of vinegar. Mix the mustard,
salt, sugar and butter until smooth; add the beaten yolks of the
eggs, the vinegar (warm), and lastly the milk; cook in a double
boiler until thick.
MRS. B. A. HINSDALE.
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DRESSING FOR CABBAGE AND LETTUCE.
Take 1/2 cup of cream, beat until smooth, add 2 teaspoons
salad oil, 1 teaspoon salt and lastly 1/2 cup of vinegar. For those
not fond of salad oil it may be omitted.
MRS. B. F. SCHUMACHER.
SALAD DRESSING.
One-half cup of milk, 1/2 cup of vinegar, 1/2 cup of butter,
2 teaspoonfuls of sugar, 1/2 teaspoonful of salt, 2 teaspoonfuls
of mixed mustard, yolks of 4 eggs. Beat sugar and butter
together, add beaten eggs and milk, with salt and mustard. Stir
together and cook slowly in a farina kettle until it begins to
thicken then add the vinegar slowly. Cook one minute.
MRS. CHICKERING.
SALAD DRESSING.
(Can be used for any salad.)
One cup flour, 1 tablespoonful butter to make a paste. Add
boiling water; boil briskly 3 minutes. Take off stove, add a pinch
of cayenne pepper, 1/2 teaspoonful mustard, 1/2 nutmeg, grated,
yolk of 1 egg, 1/2 teaspoon salt, 1/2 cup of sugar. Just before
using add 1/2 cup of cream, beaten light. This will keep quite a
while without cream.
MRS. L. CURTIS.
SALAD DRESSING.
One cup butter, 1 cup cream, sweet or sour, 5 eggs, 1 table-
spoonful mustard, mixed smooth with little water, 1 teaspoonful
black pepper, 1 teaspoonful salt, 1 cup vinegar, 1 tablespoon
sugar, 1 tablespoon flour if desired. Stir constantly while cook-
ing. This makes a solid quantity which can be doubled with
cream.
MRS. SAM E. VAIL, Cleveland, O.
SALAD DRESSING.
One quart vinegar, boiling, 6 eggs, 1 cup sugar, 1 teaspoon
ful mustard, 1 teaspoonful salt, 1 teaspoonful celery seed, small
piece butter. Boil until it thickens.
MRS. J. N. MARTIN.
SALMON SALAD.
Boil one can of salmon 20 minutes in the can without open-
ing. Open, remove skin and bone, pour cold vinegar over it,
mixing in a few whole cloves. Let stand in refrigerator 2 or 3
SALADS
hours as convenient. When ready to serve, pour off vinegar, pick
in small pieces, mix with an equal amount of diced celery and
serve on cool crisp lettuce leaves with mayonnaise dressing. This
is very nice with lettuce picked up instead of celery.
MRS. LEWIS, Saginaw.
SHRIMP SALAD.
Wash the shrimps in salt and water, taking all the black
spots away. Chop into small pieces and to every cup of shrimp
add 2 cups of nice crisp cabbage chopped. Mix until moist with
salad dressing and serve on lettuce.
ELIZABETH W. DEAN.
OYSTER SALAD.
Boil the oysters in as little water as possible, being careful
not to cook too long. Drain off the liquor and throw the oysters
into cold water and vinegar. When cold drain again and put
into a good salad dressing. Sprinkle over this crisp cabbage
chopped fine, or celery also cut fine. Serve as entree to turkey
or game.
MRS. BEMAN.
OYSTER SALAD.
Wash 2 heads of crisp celery, put the celery stalks in a sauce
pan with their bulk in tender white cabbage, cut in strips; cover
with boiling salted water and cook. Drain in a colander and
mince fine. Before entirely cold marinate with a little oil and
vinegar, then chill. Strain the liquor from 25 large oysters; put
it into a saucepan and let it come to a boiling point; skim at
once, add a little salt, a dozen bruised peppercorns and two
tablespoons of vinegar and then the oysters; heat until the oysters
curl, drain them and set on the ice to cool. When ready to serve
arrange the chopped celery and cabbage in a dish, garnish with a
border of cress and celery tips or lettuce. Place the oysters close
together on the top of a bed of celery and cabbage, cover all with
mayonnaise, sprinkle over it a little minced capers and serve.
MRS. JAMES KEARNS.
FISH SALAD.
Flake enough cold boiled fish to make two cups and mix with
two cups of sliced cold boiled potato. Chop two small pickles fine
and stir in, also salt, pepper and a little finely chopped parsley.
Arrange in a salad dish with a little green garnish and cover with
mayonnaise dressing in a thick coating.
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SARDINE SALAD.
Remove skin and bone from a dozen sardines and if the oil
seems strong lay them in a strainer and pour boiling water over.
Line a salad bowl with crisp lettuce leaves, arrange the sardines
on the lettuce and sprinkle over two chopped hard boiled eggs.
Serve with a French dressing.
TOMATO JELLY SALAD.
An excellent substitute for hot house tomatoes may be made
by this rule: Heat and strain 1/2 can of tomatoes and add 1/2
teaspoon each of salt and sugar. Soak 1/2 box of gelatine in 1/2
cup of cold water for half an hour and add to the strained tomato.
Mold in cups and run a knife around each before removing, as
this will slightly roughen the surface and increase the resemblance
to fresh tomatoes. Serve on lettuce leaves, and if the lettuce is
not close and crisp roll several leaves together and cut into rib-
bons with a sharp knife. Lettuce should be washed with great
care and should be shaken and drained dry as possible. If it is to
be used soon after washing wipe the leaves with a cloth, as drops
of water detract greatly from the quality of a salad. Garnish each
tomato with a spoonful of salad dressing, and if it is not conveni-
ent to make a mayonnaise try a boiled dressing. Mix 1 teaspoon
of salt, 1/2 teaspoon of mustard, 1 scant tablespoon of sugar, a few
grains of cayenne, 1 teaspoon of flour, the yolk of 1 egg, 1 scant
tablespoon of melted butter, 1/2 cup of milk and 2 tablespoons of
vinegar. Mix the dry ingredients first, then add the egg and milk
and last the vinegar. Cook in a double boiler until the mixture
thickens, then strain and cool. Serve cheese straws with this
salad.
ALICE E. WHITAKER.
LOBSTER SALAD.
Pick the lobster apart with a fork, in small pieces. To every
cup of lobster add 2 cups of lettuce chopped or cut fine, just before
serving. Mix until moist with salad dressing, serve in salad dish
garnished around the edges with lettuce. Keep cold.
ELIZABETH W. DEAN.
SWEET BREAD SALAD.
Lay the sweet bread in cold salted water for 1 hour before
cooking, then boil, changing the water twice. Then throw into
cold water immediately after they are done, which will be in about
SALADS
20 minutes. Remove every particle of skin before chopping, and
do not chop too fine. In season chop up some nice white, crisp
celery, say about 1/3 as much as you have of sweet breads. You
may also mix some French peas with this salad---looks pretty and
tastes nice. Line a salad bowl with lettuce leaves which have
been previously mixed with mayonnaise. (You may add a small
quantity of cold roast veal, if you happen to have it; in fact, for
economy's sake, you may add it to almost any salad and it is
equally nice).
MRS. M. H. KERNGOOD.
CHICKEN SALAD.
Cut cold, cooked chicken into small pieces. Use only the
white meat if particular as to appearance, but the dark meat is
also good. Marinate the chicken in a mixture of oil and vinegar,
three parts of vinegar to one of oil, seasoned with salt and pepper
to taste. Let stand in the mixture two hours, pour off what is not
absorbed. Mix the chicken with equal parts of celery cut in small
pieces. Make a mayonnaise dressing, add at the last a small
quantity of whipped cream, stir a part of the dressing through the
chicken and celery mixture, spread the rest over the top. Garnish
with sliced pickle, stoned olives, capers, celery tops or anything
you may fancy. MARY LOUISE POND.
SALAD COLUMBINE.
One qt. of tomatoes. Boil until soft, then strain. Season
with 1 teaspoonful of sugar, 1 of salt, and 1 1/2 of vinegar, and a
speck of red pepper. Have half box of gelatine dissolved in as
little water as possible. Stir into the tomato and mould in small
cups. MRS. A. E. SHAW.
TOMATO SALAD.
Cut a small hole in the top of a large tomato and fill with
chopped cucumber, onion, cabbage or cauliflower, and the tomato
that has been taken out. Serve on a lettuce leaf with mayonnaise,
and parsley chopped with vinegar. MRS. BOUKE.
CANNED TOMATO SALAD.
Drain part of juice from a can of best quality tomatoes; put
the latter on to boil, with a small piece of onion; when boiling stir
in, till dissolved, a box of gelatine, or 6 sheets, the latter having
been soaked in a little of the tomato juice; pour into wet egg, or
small teacups, and put into a cold place. Do not use until very
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(AACookbook0089)
firm; then loosen the edges with a knife and turn out and slice,
serving on lettuce leaves with mayonnaise dressing. Unless the
weather is very cold, the tomatoes should be prepared the day
before using.
MRS. C. B. NANCREDE.
TOMATO JELLY.
One qt. tomatoes, 1 teaspoon whole allspice, 1/2 box gelatine,
1/2.cup sugar, 1/2 teaspoon salt. Boil and strain tomatoes, and
spice. Add soaked gelatine and sugar. Mould and serve on
lettuce leaves with mayonnaise dressing.
MRS. H. M. POMEROY.
BEET SALAD.
One qt. raw cabbage chopped fine, 1 qt. cooked beets chopped,
1 1/2 cups sugar, 1 cup grated horseradish, 1 tablespoonful salt,
1/2 teaspoonful pepper, cover with cold vinegar and keep from
air. Garnish with lettuce leaves or celery leaves. A very nice
relish.
MRS. H. M. POMEROY.
CELERY SLAW.
Take 1 large head of celery with some of the small yellow
leaves, chop very fine, put a tablespoonful of butter into a stew-
pan with 6 tablespoonfuls of hot water and a very little salt, put
the chopped celery into the stewpan and let it boil 5 minutes, beat
2 eggs and add 6 tablespoonfuls of vinegar and 1 heaping tea-
spoonful of white sugar; stir these well, pour over the celery and
let all cook until well heated through. Serve cold.
MRS. H. P. FINLEY.
CABBAGE SALAD.
Cut off the outside leaves of a red cabbage and cut out the
stalk. Shred the best portion of one-half of the cabbage fine.
Cut the stalks of one head of celery into inch pieces, mix with
the cabbage and fill the salad dish. Garnish with the celery tips.
Make a dressing of one beaten egg, one tablespoon each of oil
and vinegar, a pinch of mustard, a few grains of red pepper and
a salt spoon of salt. Let stand a few minutes before serving.
CABBAGE SALAD.
Two qts. finely chopped cabbage, 2 level tablespoonfuls salt,
2 level tablespoonfuls white sugar, 1 heaping tablespoonful
ground mustard. Rub yolks of 4 hard boiled eggs until smooth,
add 1/2 cup butter, slightly warmed; mix thoroughly with the
SALADS
cabbage, and add a teacup good vinegar; serve with whites of
the eggs sliced and placed on the salad.
HATTIE A. THOMPSON.
EGG SALAD.
Twelve hard boiled eggs, 1/2 pt. cream, butter size of an
egg, a little parsley chopped fine, put a layer of eggs then a layer
of dressing, lastly dressing.
Salad Dressing:---Yolks of 4 eggs well beaten, 2 tablespoons
of butter, 2 spoons of made mustard, 4 teaspoons of sugar, 2
teaspoons of salt, 16 tablespoons of vinegar. Boil in hot water---
put ingredients in a bowl and set in a pan of hot water to boil.
Mix salad with eggs and then put cream over all.
FLORA KOCH.
WALDORF SALAD.
One head of celery, 3 good eating apples, 1/2 cup chopped
English walnuts. Cut the celery and apples into cubes. Mix
the nuts with them. Arrange on lettuce leaves and pour over
each dish a little mayonnaise or cooked salad dressing.
MRS. SHIRLEY W. SMITH.
WALNUT SALAD.
Three cups of chopped celery, 1 cup of broken English wal-
nut meats. Serve on cold crisp lettuce leaves with mayonnaise.
When celery is out of season, or hard to obtain, the canned celery
answers very well.
FRUIT SALAD.
One cup of apples diced, 1 cup of orange cut fine, 1 cup of
celery cut in small pieces, 1 cup of hickory and English walnuts
mixed. Just before using mix with enough salad dressing to
moisten. Serve on lettuce. This is enough for 8 people.
ELIZABETH W. DEAN.
FRUIT SALAD.
Raw apples, bananas, celery and English walnuts; dice
apples, bananas, celery, break nuts in pieces and serve on lettuce
leaves with mayonnaise dressing is a nice salad.
MRS. H. M. POMEROY.
FRUIT SALAD.
Three or 4 bananas, 6 oragnes, 1 can sliced pineapple, 1/2
box Cox's gelatine, 1 teacup sugar. Dissolve gelatine in 1/2 cup
hot water, drain juice from the pineapple and oranges, which
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(AACookbook0090)
have been cut in small pieces, add the sugar to the juices, boil
up and add the gelatine; set on ice; when it begins to thicken
add the fruit, slicing the bananas; wet mould in cold water and
pour in the mixture. When hard turn on platter and cover
with whipped cream, if for a dessert, if used as a salad course
mould in orange moulds made by cutting oranges in half and
scraping out pulp and throwing the rinds in cold water for an
hour before filling. Place 2 or 3 candied cherries on each half
of orange.
MRS. F. D. ARMSTRONG.
ORANGE SALAD.
Take 6 oranges, peel and separate into pieces. Have your
plates ready with a leaf of lettuce on each; lay the pieces of orange
on the lettuce and over this sprinkle English walnuts chopped
rather fine. Just before serving pour over the salad dressing,
taking out as nearly whole as possible some of the nuts and place
on this.
Dressing:---Two eggs well beaten, 1 teaspoonful of salt, 1/2
of pepper, 1 of sugar, 1 of mustard, 1 cup of milk or sweet cream,
butter the size of an egg and 1/2 cup of vinegar; just let this
come to a boil and use when cold.
MRS. W. M. FERRIS.
MACEDOINE SALAD.
Take a medium sized carrot and turnip; peal and wash them;
cut them with a vegetable scoop or dice after they are cooked;
put them into separate boiling water and boil till tender. Let
cool, then place in salad bowl with 3 tablespoonfuls of cooked
peas; the same quantity of string beans cut in 1/2 inch pieces.
Serve with French dressing, or mayonnaise. Diced cold beets,
asparagus tips, and celery may be substituted for any 3 of the
above vegetables.
DANDELION SALAD.
One pint each of dandelion and water cress; 3 green onions
sliced; 1 teaspoon salt; oil or cream dressing.
MRS. J. R. MINER.
CELERY SALAD.
Cut the white stalks of celery into half-inch pieces, after it
has been standing in ice cold water to which has been added a
little lemon juice. Pour some mayonnaise dressing over the
celery and serve it very cold.
SALADS
LILY SALAD.
The materials required are several hard-boiled eggs, two firm
heads of lettuce and mayonnaise dressing. Cut the whites of the
eggs into long strips; sift the yolks and mix with dressing. Place
a few crisp leaves of lettuce on each plate, arrange the white
strips of egg like petals and make a mound of the yolk and dress-
ing for the center of the lily.
ONION SALAD.
The Spanish onions are best for this salad. Cook them in
boiling salted water until they can be pierced with a small steel
skewer or a knitting needle. Drain and chill in the ice chest.
Set each onion on a bed of lettuce leaves and cover with mayon-
naise dressing. The water should be changed three or four times
while the onions are cooking.
LETTUCE AND HAM SALAD.
Wash two heads of firm lettuce and put in the ice chest or
in cold water to keep it crisp. Do not let it stand in water long.
Cut a thin slice of ham into small pieces and fry brown, then add
while hot 2 tablespoons of vinegar, 2 tablespoons of sour cream
and 1 beaten egg. Stir the mixture constantly and when it
thickens pour it over the lettuce, which has been drained and
arranged on a salad dish.
TONGUE SALAD.
Canned tongue may be used for this salad. Slice the tongue
thin and cut in small pieces. Marinate with French dressing and
when ready to serve mix with shredded lettuce and mayonnaise
dressing.
TOMATO TOLIP SALAD.
Select medium and uniform sized round tomatoes. Cut the
skin and outer part in sections like the petals of a tulip beginning
at the blossom end. Bend the petals back leaving the seeds and
pulp in a round ball. Set the tulips on blanched lettuce leaves and
at the moment of serving place on each a teaspoon of mayonnaise
dressing. Chill the tomatoes and dressing before serving. As
a rule an epicure would prefer French dressing with a vegetable
salad but the tomato is an exception. In warm weather it is well
to chill both egg and oil before making mayonnaise and this being
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(AACookbook0091)
done not more than fifteen or twenty minutes is required for the
making. Take the yolk of two raw eggs for the foundation and
add 1/2 teaspoon each of salt and sugar and 1 teaspoon of mus-
tard, all measured level, and a speck of cayenne. Beat until the
egg becomes light colored, then add 1 cup of olive oil. At first
add the oil drop by drop; when it seems thick add it in 1/4 or 1/2
teaspoons. After beating awhile the dressing will become very
thick then add a few drops of vinegar at a time, beating between
each addition until two tablespoons have been used; finish the
beating and thinning with one tablespoon of lemon juice.
ALICE E. WHITAKER.
CREAM MAYONNAISE TOMATO SALAD.
Mix 1/2 level teaspoon each of mustard, salt and powdered
sugar, a few grains of cayenne and stir in the yolk of an egg.
When the mixture is without lumps measure 1 tablespoon of
lemon juice and 1 of vinegar and 3/4 of a cup of olive oil. Add a
few drops of the vinegar to the egg mixture and stir, then add the
oil drop by drop, beating all the time. When the mixture be-
comes thick add a little vinegar or lemon juice, using them
alternately. After about 1/3 of the oil has been added put in the
remainder more rapidly, remembering that too much oil added at
one time causes curdling. Just before this mayonnaise is to be
served beat 1/4 cup of thick cream until thick and stir lightly into
the mayonnaise. When serving tomatoes as a salad arrange each
plate differently. Cut 1 tomato in basket form, and fill with
cucumber dice; hollow out another like a cup and fill; arrange
another in slices and so on as ingenuity suggests.
ALICE E. WHITAKER.
CUCUMBER SALAD.
Pare medium-sized green cucumbers and either slice thinly
or cut into small dice. Set on the ice until ready to serve. Then
pour over ice-cold boiled salad dressing into which a little
whipped cream has just been beaten. Toss about with a fork
until it is thoroughly mixed. Often a little onion or celery is
added to the cucumber. Serve on lettuce leaves or in tomato
halves.
FRENCH POTATO SALAD.
Slice very thin some cold potatoes, add a small onion chopped
fine. Salt and pepper to taste. Take 1 cup of thick, sour cream
SALADS
and mix with 3/4 cup of vinegar. Stir well together and pour
over the potatoes. Don't have them too moist.
MRS. B. ST. JAMES.
POTATO SALAD.
Take 6 good sized boiled potatoes and cut in small pieces;
2 small onions chopped fine; make alternate layers with these,
and mix well the dressing several hours before serving. Reserve
part of dressing to pour over salad, before being sent to the table.
Dressing:---Take 1 heaping tablespoonful of flour, 1 heaping
spoonful of sugar, 1 teaspoonful of salt, 1/2 teaspoonful of pepper,
1 teaspoonful of mustard, 1/4 cup of vinegar, 1/2 cup of butter, 1
cup of milk. Place in double boiler stirring constantly until
quite thick. When cold dilute with about 1/2 the amount of cream
or to such consistency as is desired.
HELEN MARSHALL.
POTATO SALAD.
Boil 12 large white potatoes and when cold pare and slice,
also 2 good sized white onions, 4 fresh boiled eggs chopped
rather fine, also chop potatoes and onions fine, then add 2 table-
spoonfuls of sugar, 1 of salt, 2 of Coleman's ground mustard,
English imported, 1 tablespoonful of celery seed, 4 tablespoon-
fuls of imported olive oil, 2 small cups of cider vinegar. Stir
all together and garnish with celery tops and eggs boiled hard
and cut in rings.
MARGARET E. LIDDELL.
POTATO SALAD.
Two cups of cold potatoes cut in dice, 1 cup celery, 1/2 of a small onion.
Dressing:---One-half cup of vinegar, 2 tablespoons sugar,
1/2 teaspoon mustard, 1/2 teaspoon salt; when near boiling add
1 beaten egg, stir until cooked. When perfectly cold add 1/2
cup of thick cream, beat together thoroughly. Have potatoes,
celery and dressing cold before mixing. Slice hard boiled eggs
on top.
MRS. E. G. SUTHERLAND.
CAULIFLOWER SALAD.
Soak a firm, large cauliflower in salted water for half an
hour. Cook in boiling salted water until tender, but not until so
soft as to break. Drain and cool, then break into pieces, each
floweret being separate. Line a salad bowl with crisp lettuce
leaves and fill with the cauliflower. Mash the yolks of 4 hard-
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(AACookbook0092)
boiled eggs by rubbing them through a small wire gravy strainer.
Cut the whites in halves and then in strips which will resemble the
petals of a daisy or lily. Arrange the petals in groups and put
small mounds of the sifted yolks in the center of each.
BEAN SALAD.
Get nice fresh wax beans, green. Wash and string them and
cut very fine lengthwise strips. Add salt to the water and cook
until tender. When cold use the following dressing: Have
ready some bacon or ham frying. Stir in gradually dry flour until
quite thick. Add a half teaspoon of sugar and a little vinegar
and thin to right consistency with sweet cream.
BAKED POTATO SALAD.
Butter a baking dish and put in a layer of raw potatoes sliced
thin. Sprinkle with chopped onion and season with salt and
pepper and dredge on a very little flour. Cut a level tablespoon of
butter into bits and scatter over. Make another layer in the same
way and when the dish is full pour on a cup of milk and cover
the top with bread crumbs and bits of butter. Bake slowly until
the potato is soft, which takes more time than would seem to be
needed. The exact time depends on the shape and size of the dish
and the thickness of the slices. As the salad can be kept hot, it
is well to start it cooking early, because if underdone it is not
eatable.
LETTUCE SALAD.
Break lettuce into small pieces; arrange in salad dish. Then
cover with creamy paste made by rubbing yolks of hard-boiled
eggs until they are mealy with cider vinegar. Add to this paste
salt, red pepper and mustard. Drop this paste here and there
on lettuce, as well as whites of eggs cut in small pieces. Fry
two thin slices of bacon brown; cut in tiny bits and scatter over
the lettuce. Then pour over all the hot fryings from bacon.
MRS. J. ALFRED KLEIN, Butler, Pa.
SALAD EGGS.
Six hard-boiled eggs cut in two. Take out the yolks and
mash; add I teaspoon of butter, 1 of cream, several drops of salad
oil, salt and pepper to taste, 1/2 teaspoon of mustard. Mix
thoroughly and fill the whites; serve on lettuce leaves.
MRS. ED. COOK, Muscatine, Iowa".
SALADS
WATER CRESS EGG SALAD.
Boil 1 egg hard for each person to be served, drop each
sprig of cress in dressing made of oil and vinegar, place on salad
platter. Remove center of hard-boiled eggs without breaking,
putting 1 in the center of each plate. Press whites through potato
masher and pile around yellow. Add 1 teaspoonful of dressing to
each plate. FLORENCE T. MILLER, Winnetha, Ill.
BEET SALAD.
Boil young sweet beets until tender. Cut up into cubes
instead of chopping. Pour over them any good mayonnaise or
salad dressing, and garnish with parsley or sliced boiled eggs.
E. M. T., Pontiac.
CHEESE SALAD.
Mash the yolk of 1 hard-boiled egg and rub smooth with 1
tablespoon of olive oil; add 1 teaspoonful of salt and 1/4 tea-
spoon of white pepper. Mix well. Add 1/4 lb. of grated cheese
and 1 tablespoonful of good vinegar. Mix smooth and serve in
shells or paper cases, with lettuce sandwiches. T. T., Pontiac.
POTATO SALAD DRESSING.
Four tablespoons melted butter, 1 tablespoon flour, 1 table-
spoon salt, 1 tablespoon sugar, 1 heaping teaspoon mustard, 1
cup sweet milk, 1/2 cup vinegar, 3 eggs, a speck of cayenne
pepper, melt butter in saucepan, add flour, stir until smooth,
being careful not to brown, add milk and boil up. Have sauce-
pan in another of hot water. Beat eggs, salt, pepper, sugar and
mustard together and add the vinegar; stir this into the boiling
mixture; cook until it thickens like soft custard---will take about
4 minutes. FLORA SCOTT.
SALAD OF '76.
In making this salad the ingredients must be chopped sep-
arately and in order given. One teaspoonful of onion chopped
fine and measured after chopping, 5 good-sized cold boiled pota-
toes (or enough to fill 2 cups after they are chopped), 3 hard-
boiled eggs chopped not too fine, and the crisp tender leaves of
two heads of lettuce, leaving out enough of the inner leaves to
line the salad bowl. Pour on a dressing made from the follow-
ing recipe, and mix gently with a silver fork: Yolks of 2 eggs,
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(AACookbook0093)
3/4 of a cup of sour cream if you have it, if not, use same quantity
of sweet or sour milk thickened with a half teaspoonful of corn
starch dissolved in tablespoonful of cold water; level tablespoon-
ful of sugar, teaspoonful of mixed mustard, 1/2 teaspoonful of
pepper, teaspoonful of salt and 1/2 a cup of best vinegar. Mix
thoroughly and cook in double boiler or over the teakettle till it
thickens. This dressing keeps well and the quantity is sufficient
for two salads of the size given.
CORN SALAD.
Twelve ears of corn, 2 onions, 1 sweet pepper, 2 tablespoons
salt, 3/4 cup sugar, 3/4 cup vinegar, 1/2 teaspoon mustard, 2 cents
worth tumeric. Seal while hot. (Cook 5 minutes.)
CORN SALAD.
Twenty-four ears corn, 2 heads cabbage, 8 onions, 4 sweet
peppers chopped fine, 2 cups sugar, 1/2 cup salt, 1/4 lb. ground
mustard, mixed smooth with a little vinegar. Cook 5 minutes
and seal while hot. Will keep a year.
MRS. M. C. PETERSON.
NUTCHOLO SALAD.
Four rolls cottage cheese, 3/4 lb. English walnut meats chop-
ped (not very fine), moisten with sweet cream and roll into balls
as large as a walnut. Serve on a lettuce leaf, and pour mayon-
naise dressing over. This makes 10 small rolls, very nice served
with a small tomato in place of one of the cheese rolls, if desired.
MRS. M. C. PETERSON.
Salad Dressing
Two/2 yolks 2 use 1 cup vinegar
beaten in the yolks, then salt
last 1 cup of cream either
sweet or sour
SALADS
1 cup chopped pickles, 1 cup walnuts
1/2 *** gelatins, 1/2 pt vinegar 2/9 water
2 cup sugar cook vinegar & sugar
to a ***, cook and add gelatins *** gelatins in 1 cup
boiling water. When cool add nuts and
pickles Mos Bilyew
Fruit Salad Dressing
aper 10-1921
2 egg yolks
1 1/2 tablespoon flour
2 tablespoon sugar
1 c. fruit juice (any kind of fruit juice)
1/2 c. whips cream
Beat yolks well add flour sugar
and fruit juice. Cook in double
boiler until real thick cool and just
before serving add whip cream.
Server eight.
Mlady amey
Salad Dressing
2 eggs
1 cup weakened vinegar
1/2 ts salt, 2 tbs sugar
1 ts flour
mustard, R. pepper, Butter
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(AACookbook0094)
THE ANN ARBOR COOK BOOK
Jellied fruit Salad.
Cubed pineapple, marshmallows, and nuts
with few chapped maraschino cherries added to
plain lemon jelly well sweetened. Serve on
butter with salad dressing or whipped cream.
Imperial Salad
Drain Juice from half a can of pineapple,
add one tablesp. of vinegar & *** water to make
a pinch, Heal to boiling & add 1 lb. lemon jells, as
jells begins to set add 3 slices of pineapple, cubed;
1/2 can Spanish pimentos, shielded; and 1 cucumber,
salted & cut fine. Put in mould & slice. Serve with
whipped cream or salad dressing.
Ellsworth Salad
1 can peas, 1/2 cup chapped nuts
2 apples chapped fine, with one cucumber
serve with $ray.
Salad dressing.
1 egg, Bean 1/4 c. vinegar red Pepper
1 c flour, 1/4 c sugar salt, mustard
SALADS
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(AACookbook0095)
SALADS
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(AACookbook0096)
BREAD, MUFFINS, ROLLS, GRIDDLE
CAKES, ETC.
GOOD YEAST.
Scald 2 tablespoonfuls of flour with 1 pt. of boiling water.
Boil 4 medium sized potatoes and put these when well mashed
into the scalded flour. Soak 1 1/2 yeast cakes in 1 cup of luke-
warm water. When the above mixture has become lukewarm
pour the cup of dissolved yeast cakes into it and let it stand
over night. This will make 12 loaves of bread and will keep 2
weeks in cold weather.
NONA V. O'BRIEN.
YEAST.
In the morning take 3 tablespoonfuls of flour, 2 of sugar,
and 2 of salt, and beat till smooth. Pour over this 1 pt. of
boiling water; when this is cool or lukewarm add 2 dry yeast
cakes and let rise until noon. At noon boil 12 large potatoes;
mash fine, add 1 qt. of boiling water and 1 qt. of cold water.
When lukewarm stir into it the mixture made in the morning,
and let it rise until the next morning. This is all the moisture
required for the bread and 1 pt. of it makes a good sized loaf.
Take as many pints of this yeast as you wish loaves, mix
thoroughly into the flour until thick enough to knead well; let
rise and bake.
MRS. L. W. MILLER.
YEAST AND BREAD.
Boil 2 medium sized potatoes, mash fine, wet 2 1/2 cups of
flour with the water in which they were boiled. If not enough
remaining, add clear water sufficient to make a batter like cake
batter, put into this the finely mashed potatoes, and when luke-
warm add 1 cake of yeast well soaked in 1/2 cup of lukewarm
water. For 4 loaves use 1 1/2 cakes. Do this after dinner and let
rise. Use 1 coffee cupful for a loaf of bread.
Bread:---For 2 loaves of bread use 1 1/2 qts. of flour, 2 tea-
spoonfuls of granulated sugar, 2 teaspoonfuls of lard, 2 tea-
spoonfuls of salt; sift flour and salt together, mix or rub the sugar
and lard into this as for pie crust. Stir to a thick batter with
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(AACookbook0097)
milk previously scalded and allow to become lukewarm. Part
water may be used, or all water. Add the yeast prepared as
above.
MRS. WM. WAGNER.
BREAD.
To 1 qt. of new milk scalded, add 1 tablespoonful of butter
and 1 of sugar and a good pinch of salt. Cool a little and stir
in enough flour to make a thick batter, and beat 1/2 hour. Add
1 compressed yeast cake, dissolved, and let rise over night. In
the morning knead, form into loaves and let rise again, and when
ready for the oven wet each loaf on top with cold water. Bake
in a moderate oven 1/2 hour.
MRS. WILL STIMSON.
BREAD.
One cake of compressed yeast to every pt. of wetting.
Wetting---1/2 new milk and 1/2 water 75° to 80° when mixed.
Pour enough cold water over the yeast to dissolve it. Mix stiff,
using Pillsbury flour, the wetting of milk and water and the
dissolved yeast. Add, during the kneeding, a level teaspoonful
of salt. Knead till perfectly smooth---it will take at least 1/2
hour. Put in a greased bowl, rub the top over with melted
butter and keep at a temperature of 75° for 3 hours. Make into
loaves and rub over with melted butter. Let the loaves rise for
1 hour and then bake 1 hour. Fine rolls may be made by adding
a little butter and a very little sugar to some of this dough; 1 1/2
hours before the rolls are wanted the dough should be rolled out
about 1/4 of an inch thick, cut out with a cake cutter, rubbed
over with melted butter and folded over. They should be allowed
1 hour for rising and should be baked in a quick oven for 20
minutes.
MRS. DEMMON.
BREAD.
Sift 3 qts. of flour into a pan, take out 3 tablespoonfuls of
this flour, and scald it with boiling water. Cool this paste with
3 tablespoonfuls of new milk, and a little cold water; then add 1
egg, 1 tablespoonful of sugar, and 1 of salt. Make an opening in
center of your pan of flour, pour in the above mixture, with a
cupful of well risen yeast, add enough water to make a moderately
stiff dough, and knead it well. The water should be blood warm
in winter and cold in summer. Put your bread to rise in a bucket
with a close fitting lid. There are 3 good tests by which to find
if the bread be sufficiently light: 1. It should be twice its
original size. 2. It should feel like a lightly stuffed cotton
cushion. 3. When touched on one side, it should shake through
BREAD, MUFFINS, ETC.
the whole mass. Now, mould your loaves, or rolls, let them
rise as before, with the 3 tests. Wet them over with cold water,
and bake immediately. Bake slowly.
MRS. ALICE TAFT.
GOOD BREAD.
Set a thick sponge at night with warm water, not milk, using
1 yeast cake for 3 loaves; beat the sponge thoroughly. In the
morning take 2 tablespoonfuls of white sugar dissolved in 1/2 cup
of melted butter, 1 tablespoonful salt and flour enough to make a
soft dough. Mould vigorously. Let it rise until very light, mould
again. Let it rise again, less time. Make in loaves, rub each
one with melted butter and bake in a good oven. Bread made in
this way is deliciously light and tender.
MRS. N. REEVES.
WORLD'S FAIR BREAD.
One cake of compresed yeast (Fleischman's) dissolved in 4
tablespoonfuls of warm water, 1/2 pt. of water and 1/2 pt. of milk,
both lukewarm. Into this stir the yeast with 1 teaspoonful salt.
Stir in sifted flour, until the dough will not stick to the bowl, knead
about 5 minutes, till it will not stick to the board, put in a warm
(75°) place for 3 hours. Put in pans to rise 1 hour. Makes 2
loaves.
Miss MARY HIMES.
SALT RISING BREAD.
In a pitcher or bowl put 1 pt. of lukewarm water, 1/4 tea-spoonful of salt, 1/2 teaspoonful white sugar, and 1 heaping table-
spoonful of white meal. Add enough sifted flour to make a stiff
batter. Beat well 3 minutes. Set it to rise in a covered kettle
of warm water and keep it at even temperature. After two hours
stir in 2 tablespoonfuls of flour. Let it rise until very light. Sift
a heaping teaspoonful of salt with 2 or 3 qts. of flour and put in
pan so as to leave a large cavity in the center, and put in a table-
spoonful of sweet lard and butter. Pour over this 1 1/2 pts. Of
lukewarm water, and add the rising. Mix and work into loaves.
Rub butter over each loaf. Put in long, deep tins, and when it
rises to the top of tins bake 3/4-1 hour in a moderate oven. Let it
cool uncovered. This will make nice moist bread.
MRS. N. REEVES.
QUICK BUTTERMILK BREAD.
One pt. of buttermilk, 1 l/2 teaspoonfuls of soda, 1/2 cupful of
shortening, 1 teaspoonful of white sugar, a little salt, flour to
make a medium dough. Bake at once.
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(AACookbook0098)
LIME WATER IN BREAD.
Use lime water in making bread. It has been found that lime
water produces the same whiteness, softness and capacity for re-
taining moisture, as results from the use of alum, while it removes
all acidity from the dough. One cupful of air-slacked lime in
1 qt. of cold water will answer as a solution. Use 1 tablespoonful
for each loaf of bread.
BROWN BREAD.
Half cup corn meal, scalded; 1 small teaspoonful of salt, 1
small cup molasses, 3 cups graham, heaping, 1 1/2 cups sour milk,
1 heaping teaspoon of soda. Mix salt, corn meal and boiling
water enough to scald the meal, then molasses, milk, soda and
graham. Steam or bake 2 hours.
MRS. KINYON.
BROWN BREAD.
Two teacups graham flour, 1 teacup sour milk, 1/2 teacup
brown sugar, 1/4 teacup molasses, 1 teaspoonful soda, 1 teaspoon-
ful salt. Steam 1 1/2 hours.
MRS. W. E. CALDWELL.
BROWN BREAD.
One cup of molasses, 1 cup of sour milk, 1 teaspoonful of
soda, dissolved in a little hot water, 1 teaspoonful of salt. The
above to be whipped with an egg beater for a few minutes, then
add 1 cup of graham flour, 1 cup of corn meal, 1 cup sifted flour.
Put in baking powder cans and steam 2 hours, and then put in
oven 10 minutes.
MRS. MORTIMER E. COOLEY.
NEW ENGLAND BROWN BREAD.
One qt. each of Indian and rye meal, 3 pts. of milk, 2 tea-
spoonfuls soda, 2 teaspoonfuls of salt, 3/4 cup of molasses. Steam
5 hours, then set in a hot oven long enough to brown the crust
well.
MRS. LEBARON, Pontiac.
STEAMED BROWN BREAD.
One cup molasses, 1 cup sour milk, 1 1/2 teaspoonfuls of soda
mixed in the sour milk, 1 1/2 cups Indian meal, 1 1/2 cups rye meal,
1 teaspoonful salt, 1/2 cup sweet milk. After it is thoroughly
mixed put in steamer and cook from 3 to 4 hours.
MRS. JAMES B. ANGELL.
BREAD, MUFFINS, ETC.
GRAHAM BREAD.
One qt. buttermilk, 1 tablespoonful soda, 2/3 cup molasses,
2 eggs, 5 large cups graham flour. Steam 1 3/4 hours and brown
slightly in oven. This makes 2 large loaves.
ELLA SPENCER.
PRISON MISSION BROWN BREAD.
One pt. sour milk, 1 cup corn meal, 1 cup graham flour, 1
cup white flour, 1 teaspoonful salt, 1 teaspoonful soda, 1/2 cup
molasses. Steam 2 hours and bake 1 hour in a 2-qt. basin.
This recipe was given me by the wife of our United States
Prison Missionary, Rev. W. D. A. Matthews, Onarga, Ill., who
is doing so much for the welfare of prisoners.
MRS. J. B. WHEELER, Peoria, Ill.
PRUNE BROWN BREAD.
One cup sweet milk, 1 cup cold water, 2/3 cup New Orleans
molasses, 1 3/4 cups graham flour, 1 3/4 cups corn meal, 1 teaspoon-
ful salt, 1 teaspoonful (a little heaping) soda. When a batter is
made of these ingredients stir into it the meats of 18 prunes
shaved from the stones. Put a paper into the bottom of a basin,
grease sides of basin and top of paper. Put in the batter and
steam 3 hours, then put into a moderate oven for 20 minutes.
Remove from oven and let stand for 5 minutes, then turn on a
plate and remove paper.
MRS. GEO. B. W. WIGGINS.
BOSTON BROWN BREAD.
Two cups corn meal, 1 cup flour, or 1 cup each of rye, corn
and wheat flour, 1 cup molasses, 1 pt. boiling water or sour milk,
1 teaspoonful salt, 2 teaspoonfuls soda. Mix meal, flour, salt and
molasses together. Add water or sour milk in which has been
dissolved the soda. The batter should be rather thin to make the
bread light. Steam in a covered tin about 3 hours.
FRANCES M. H. DAVIS.
BAKED BROWN BREAD.
One cup sour milk, 1 cup sweet milk, 1 cup of molasses, 1
cup corn meal, 2 cups graham flour, 1/2 cup white flour, 1 egg, 1
teaspoonful soda, 1 teaspoonful salt. This makes an ordinary
sized loaf and will require about 1 hour for baking.
MRS. S. M. SPENCE.
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BOSTON BROWN BREAD.
One cup of water, 1 cup of sour milk, 1 cup molasses, 2 cups
of graham flour, 2 cups corn meal, 1 cup wheat flour, 1 cup of
stoned rasins, 2 teaspoons soda. Steam 3 hours.
MRS. ELLEN WOOD.
BOSTON BROWN BREAD.
Beat together thoroughly 2 cups New Orleans molasses, 2
cups sweet milk, 1 cup sour milk. Add to this 1 heaping cup
each of corn meal, rye, and graham flour, 1 teaspoon salt, and 1
dessertspoon soda, thoroughly mixed together and sifted. Pour
into a well buttered tin mould or pail with a tight fitting lid (the
mixture should fill the mould about three-fourths full), place
in a kettle of cold water and boil 4 hours. See that the water
does not boil up to the top of the mould; also take care that it
does not stop boiling, or boil entirely away. To serve, remove
the lid of the mould and set it a few minutes in the oven to dry
the top; it will then turn out in perfect shape.
FLORA B. STURGEON.
BOSTON BROWN BREAD.
Two measures of corn meal, 2 measures of rye, 2 even tea-
spoonfuls of soda, mashed fine and put in the flour, 2 teaspoons
of salt. Mix all together. Add 1 cup of New Orleans molasses
and 3 cups of sour milk. Add last, in layers, a small cup of
seeded raisins. Steam the loaf in a mould from 6 to 9 hours,
being sure not to let the water stop boiling.
MRS. DEMMON.
BROWN BREAD OF SOUR MILK.
Two cups of sour milk, 1/2 cup sugar, 1 teaspoonful soda, 1
cup of wheat flour, 2 cups of graham flour. Steam 1 1/2 hours and
bake 1/2 hour. Add more flour if needed. The batter should be
quite stiff.
MRS. CHARLES HURD.
GRAHAM BREAD.
Two cups sour milk, 3/4 cup of brown sugar, 3/4 cup white
flour, 1/4 cup molasses, salt to taste, 1 teaspoon soda dissolved in
the molasses, graham flour sufficient to make a stiff batter. Bake
slowly. A little corn meal in the batter is good if one is fond of it.
MISS SARAH WRIGHT.
BREAD, MUFFINS, ETC.
RAISED GRAHAM BREAD.
Three cups bread sponge, 1/2 cup molasses, 1 teaspoonful
soda. Stir in graham flour to make a stiff batter, and let rise and
bake.
MISS CLARA MILLER.
GRAHAM BREAD.
Two cups sour milk---quite sour, 3/4 cup of sugar, 1/2 tea-
spoon salt, 2 teaspoonfuls soda, 2 2/3 cups graham flour. Bake
slowly about 1 hour.
AMELIA M. BREED.
GRAHAM BREAD.
One cup cream, 1/2 cup of milk, 1 egg, pinch of salt, 2 tea-
spoonfuls of baking powder, 4 tablespoonsful of sugar, white
and graham flour to make a batter that will just drop from spoon,
more graham than white flour.
MRS. VICTORIA MORRIS.
SCOTCH BREAD.
Two lbs. of flour well dried and sifted. Mix with 1 lb. of
powdered sugar, 3 oz. of candied citron and orange peel cut into
small dice and 1/2 lb. of caraway comfits. Put 1/2 lb. of butter into
sauce pan over hot water, and when melted mix it with the flour.
Make it into a nice paste, roll it out about 1/2 inch thick, cut it
into cakes, prick them around the edge and on the surface and
bake slowly 1/2 hour.
MARGARET M. STIVERS.
ENTIRE WHEAT BREAD.
Three cups of entire wheat flour, 2 cups of milk, 2 teaspoon-
fuls sugar, 1 teaspoonful salt, 4 teaspoonfuls of baking powder.
MRS. CUTTING.
MRS. HAZEN'S JOHNNY CAKE.
One egg, 1 cup of buttermilk or sour milk, 1 tablespoonful
of shortening, 1 level teaspoonful of soda, 1 saltspoon of salt,
2 cups of corn meal, 1 cup of flour, 1/2 cup of sugar. Bake 20
minutes to 1/2 hour.
MRS. DURAND.
JOHNNY CAKE.
Two cups flour, 1 cup corn meal, 1/2 cup sugar, 1/2 cup butter,
3 eggs, 1/2 cup sweet milk, 3 teaspoonfuls baking powder.
MRS. BEGLE.
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HOE CAKE.
Moisten fresh Indian meal with cold water and add a little
salt, knead your dough well to make it light. Bake on a griddle
over a moderate fire, turning it often till well browned on both
sides.
MRS. ALICE TAFT.
PONE.
One teacup of cooked hominy, the smaller sized hominy,
While it is hot stir in 1 tablespoon of melted butter, and 2 eggs
beaten very light, stir in 1/2 pt. of sweet milk very gradually, then
yellow corn meal enough to make a batter as thick as boiled
custord. Add 1 1/2 teaspoons of baking powder, and less than teaspoon
of salt. Bake in a hot oven 3/4 of an hour in a pudding
dish.
MRS. R. C. DAVIS.
INDIAN STEAMED BREAD.
One pt. sweet milk, 1 teaspoon soda, 3 cups meal, 1 cup
flour, 2 eggs. Steam 2 hours, bake 20 minutes after steaming.
SARAH M. WOOD.
STEAMED CORN BREAD.
Three teacups corn meal, 1 flour, 2 cups sweet milk, 1 cup
sour milk, 2 tablespoons brown sugar, 1 teaspoon soda. Steam
2 hours. Bake 1/2 hour.
MRS. M. L. WHITE.
VIRGINIA CORN BREAD.
One pt. hot corn meal mush, 1 tablespoonful melted butter
or lard, 2 eggs beaten separately, 1 cup of raw oysters (drained).
Add sweet milk, enough to make it like cake batter, put in buttered
pudding dish and bake from 1/2 to 3/4 of an hour. Serve in
the dish. (Delicious).
MRS. S. A. NILES.
CORN BREAD.
One egg well beaten, 2 cups of sour milk, 1 even teaspoon-
ful soda, corn meal enough to make a thick batter, and to this
add 2 tablespoons of melted lard. Bake in a hot oven.
MRS. J. BREID.
CORN BREAD.
One and a half cups flour, 1/2 cup meal, 1 cup milk, 1 egg, 2
teaspoons baking powder, salt. Beat the egg, add the milk and
salt, then stir sifted flour, meal and baking powder. Bake from
20 minutes to 1/2 hour.
JULIA POMEROY WILGUS.
BREAD, MUFFINS, ETC.
CORN BREAD.
Two cups of Indian, 1 cup wheat,
One cup sour milk, 1 cup sweet,
One good egg that well you beat;
Half a cup molasses, too,
Half cup sugar add thereto;
With 1 spoon of butter new,
Salt and soda each a spoon;
Then you'll have corn bread complete,
Best of all corn breads you meet.
It will make your boy's eyes shine,
If he's like that boy of mine.
If you have a dozen boys
To increase your household joys,
Double then this rule I should,
And you'll have two corn cakes good.
When you've nothing nice for tea,
This the very thing will be.
All the men that I have seen
Say it is of all cakes queen---
Good enough for any king,
That a husband home can bring.
Warming up the human stove,
Cheering up the hearts you love.
And only Tyndall can explain
The link between corn bread and brain.
Get a husband what he likes,
And save a hundred household strikes.---Selected.
MRS. D. F. SCHAIRER.
CORN CAKE.
One. egg, 1/2 cup sugar, butter size of an egg, 1 cup sweet
milk, a pinch of salt, 1 cup of corn meal, 1 cup of flour, 3 teaspoonfuls
of baking powder. Bake 1/2 hour.
MRS. CUTTING.
CORN BUNS.
Half cup sugar (small), 1/2 cup butter (small), 1 cup milk,
2 cups corn meal, 2/3 cup flour, 2 eggs, 1 teaspoon baking powder.
MRS. MECHEM.
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CORN DODGERS.
One pt. corn meal, 1 pt. sour milk, 2 eggs, 2 tablespoons
flour, 1 teaspoon salt, 1 teaspoon soda (or more). Make batter
thicker than pancakes, and fry small in hot lard (not deep lard)
in spider.
MRS. GEORGE W. HILL, Detroit.
CORN BREAD.
One pt. of wheat flour, 1 pt. of corn meal, 2 eggs, 2 tablespoons
of sugar, 2 of melted butter, 1 teaspoon of soda and 2 of
cream tartar. Mix with sweet milk, making it as thick as common
sugar cake. Bake in a quick oven. Very good.
MRS. J. P., Fishkill on the Hudson.
RICE CORN BREAD.
One pt. corn meal, scant; 1 even tablespoon of flour, 1 pt. of
milk, 2 eggs, two teaspoons of baking powder, 1/2 cup of boiled
rice, pinch of salt. Beat eggs thoroughly, add rice, flour, meal
and milk and beat "like mad." Add baking powder last. If you
do not have the rice use a little more meal. If a little more rice is
preferred, use a little more milk.
MRS. A. L. MAHIN, Muscatine, Iowa.
CORN FRITTERS.
Cut corn from 6 ears or use 1 can corn, 3 eggs, 1 teaspoon
melted butter, 3 tablespoons sweet milk, pinch of salt and pepper,
flour to make thin batter. Fry in spider with hot lard.
MRS. E. M. SPENCER.
CORN BREAD---EXTRA.
One and 1/2 cups corn meal, 1/2 cup flour, 2/3 cup milk, 1 egg,
salt, large tablespoon butter, 3 level teaspoons baking powder.
Spread quite thin, bake 20 minutes.
CORN BREAD.
One cup of molasses, 1 1/2 cups of sour cream, 2 teaspoons of
soda, 1 teaspoon of salt, 2 cups of corn meal, 2 cups of flour.
Steam 3 hours. Do not raise the cover or let the water stop boiling.
This is just right for a 2-qt. basin.
MRS. B. M. CRAVATH.
BREAD, MUFFINS, ETC.
JOHNNY CAKE.
One cup of flour, 1 cup of corn meal. Mix with 2 table-
spoonfuls of baking powder. Mix with this butter the size of a
walnut, 1 egg, 1/2 teaspoon of salt, 2 dessertspoons of sugar, 1
cup of sweet milk.
MRS. B. M. CRAVATH.
KENTUCKY CORN DOGERS.
One pt. sifted meal, 1 large tablespoonful lard, 1/2 pt. cold
water, 1 pinch salt. Heat the griddle. This is better than a tin,
as it will not scorch on the bottom. Mix the ingredients well.
Shape the dough into balls, a little larger than an egg. Drop them
on a griddle and bake in the oven until brown on the bottom;
change and brown the top. Serve hot with plenty of butter.
Delicious. Instead of lard, 1/2 cupful of cracknels rubbed fine
may be substituted and the cakes called cracknel dodgers.
CORN CAKE CRUSTS.
Mix 1/4 teaspoon of salt with 1 cup of corn meal. Add boiling
water to merely wet and swell the meal. Thin with milk to a
thick batter that will not spread when dropped. Stir in 1 teaspoon
of baking powder. Spread the dough in 1 large cake on a well
buttered griddle. When browned underneath, turn the cake over,
having first put a bit of butter on the top to make fresh greasing
for that surface. Peel off the thin crust, lay it on a plate and
spread with butter. When another brown crust has formed
beneath, turn the cake over again, remove and butter that crust
and repeat the process until only a thin crust remains. Put the
crusts together and serve in sections.
MARGARET M. STIVERS.
HOE CAKES.
Make a batter of water and corn meal. Salt slightly and
bake in cakes 1/2 inch thick on a well buttered griddle. Cook
slowly, first one side and then the other. A favorite Southern
dish. Mixed with sweet milk and the addition of an egg, they
will be found very nice.
PARKER HOUSE ROLLS.
Scald and let cool a little more than 1 pt. of milk (sweet),
2 tablespoons of butter rubbed into 2 qts. of flour, 1 tablespoon
of sugar put into the milk. Make hole in center of flour, pour
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in yeast (I compressed yeast cake dissolved in 1/2 cup of water,
or 1/2 cup of home made yeast), stir very little, cover with the
flour and let rise; then knead 20 minutes; let rise a second time;
when light cut out, rub with butter on sides and top, then fold
over, let rise and when light bake 20 minutes.
MRS. H. SOULE.
TEA ROLLS.
One qt. of flour, 2 eggs, 1 tablespoonful butter melted, 2
tablespoonfuls of yeast, enough milk to work into a soft dough,
1 saltspoonful of salt, 1 teaspoonful of white sugar. Rub the
butter into the sifted flour, beat the eggs well with a cup of
milk and work into the flour, adding more milk if necessary to
make the dough of right consistency. Stir the sugar into the
yeast and work this into the dough with a wooden spoon until all
the ingredients are thoroughly incorporated. Do not knead it
with the hands. Set it to rise in a moderately warm place until
very light. Make into rolls lightly and quickly, handling as little
as possible. Set these in rows in your baking pan just close
enough together to touch. Throw a cloth lightly over them and
set on the hearth for a second rising until they begin to "plump"
which should be in about 15 minutes. Bake 1/2 hour in a steady
oven. They are best eaten hot.
MRS. WAPLES.
FRUIT ROLLS.
Two cups sifted flour, 2 slightly rounded teaspoons baking
powder, 1/2 teaspoon salt, 1 rounded tablespoon sugar, sift these
together; add 1 1/2 rounding tablespoons butter, rub thoroughly
through the flour; beat 1 egg, add 1/2 cup of milk, add this to
dry material and stir to smooth dough. Quickly and lightly
turn on to flour board, roll out into sheet about 1/4 inch thick,
spread with 2 tablespoons of butter which has been creamed,
sprinkle with 2 tablespoons granulated sugar which has been
mixed with 1 teaspoon of cinnamon, sprinkle with 3/4 CUP of dried
currants, roll into a long thin roll and with a sharp knife cut
into slices 1/2 or 3/4 inch thick. Bake in quick oven for about 15
minutes.
MRS. HERBERT E. SARGENT.
QUICK ROLLS.
Sift 1 pint flour, 1/2 teaspoonful salt and 1 teaspoonful each
of sugar and baking powder together, rub 1/2 tablespoonful each
of butter and lard into it. Mix with 1 cup of milk, stirring
BREAD, MUFFINS, ETC.
quickly with a spoon. Roll out, spread with soft butter and roll
up. Cut the roll into slices 3/4 of an inch thick and set on end
in a buttered baking pan, having them a little way apart. Bake in
a quick oven.
MRS. J. H. PRENTISS.
ROLLS.
Pint of bread dough when ready for pans add 1/2 cup butter,
2 tablespoons sugar. Mix and let rise. Roll out and spread with
butter. Cut out with cake cutter and fold. Let rise again and
bake in quick oven.
BREAKFAST BREAD ROLLS.
Take light bread dough, enough for one loaf, add sugar and
shortening the same as for rusks, roll quite thin, sprinkle with cinnamon,
sugar and dried currants, roll and place in round covered
bread pans, allow it to rise and bake the same as bread.
MRS. JOHN RICE MINER.
POCKETBOOK ROLLS.
Take well raised dough and knead it thoroughly, letting it
rise a second time, then knead in a piece of butter the size of a
walnut, roll thin and cut in rounds, spreading on each piece
melted butter; fold these pieces over, pinching together at the
edge to hold them, and let them rise until quite light. Then
bake quickly.
MRS. CHICKERING.
CINNAMON ROLLS.
Pint bowl of bread dough when ready for pans, 1/2 cup of
sugar, 1/2 cup lard, 1 egg. Knead well and roll out about 1/2 or
3/4 inches thick. Spread thin with soft lard or butter and sprinkle
with cinnamon and sugar. Roll up and cut 1 1/2 inches thick and
set in pans to rise with outside up.
MISS P. A. NOBLE.
BAKING POWDER ROLLS.
One qt, flour, 3 teaspoonfuls baking powder, 1 scant teaspoonful
salt, 1 large tablespoonful lard, milk enough to moisten.
Mix flour, baking powder, and salt together, rub in the lard, and
mix with milk into a dough that can be handled. Roll it thin, cut
into rounds the size of a small saucer, spread with softened butter,
fold over and press the edges together. Put them some distance
apart in a baking pan. Let them rise 1/2 hour. Brush over with
milk and sugar and bake in a hot oven.
MRS W. H. PETTEE.
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SALLY LUNN.
Warm 1/2 cup of butter in 1 pint of milk; add 1 teaspoonful
of salt, 1 tablespoonful of sugar, and 7 cupfuls of sifted flour;
beat thoroughly and when the mixture is blood warm, add 4
beaten eggs, and last of all 1/2 cup of good lively yeast or 1/2 cake
of compressed yeast. Beat hard until the batter breaks in blisters.
Set it to rise. In the morning dissolve a teaspoonful of soda.
Stir it into the batter and turn it into a well buttered, shallow dish
to rise again about 15 or 20 minutes. Bake about 20 minutes,
until a light brown. They should be torn apart, not cut. These
are aften seen on Southern tables.
MRS. R. WAPLES.
RUSK.
One pt. warm milk, 1/2 cup of yeast or 1/2 cake of dried yeast.
Mix sufficient flour to make a thick sponge; when light work in
1 cup of sugar, 2 heaping tablespoonfuls of butter, 2 or 3 well
beaten eggs, 1/2 teaspoon salt; add flour sufficient to mould. Let
rise until light, and then make into small balls. Arrange closely
in a buttered tin, let rise again, then brush over with sweetened
milk and bake.
MRS. E. B. BROOMHALL.
PARKER HOUSE ROLLS.
One teacup home-made yeast, a little salt, 1 tablespoon sugar,
a piece of lard size of an egg, 1 pt. milk, flour sufficient to mix.
Put the milk on the stove to scald, with the lard in it. Prepare
the flour with salt, sugar and yeast. Then add the milk, not too
hot. Knead thoroughly when mixed at night; in the morning but
very light kneading is necessary. Then roll out and cut with
large biscuit cutter. Spread a little butter on each roll and lap
together. Let them rise very light, then bake in a quick oven.
FRIED ROLLS.
Scald 1 cup of milk and pour it into a bowl containing 1
heaped tablespoon butter, 2 level tablespoons sugar, and 1/4 teaspoon
salt. When the milk is lukewarm, add 1/2 yeast cake, which
has been dissolved in 1/4 cup lukewarm water, and then stir in
enough flour to make a drop batter. Beat the white of 1 egg until
it is stiff, stir it into the batter, and when well mixed, add
enough more flour to make a stiff dough, and knead on the
board until it is smooth and elastic. Cover closely and let it rise
BREAD, MUFFINS, ETC.
in a warm place until it is light, then cut it down, take out
pieces of the dough as large as an egg, shape first into balls and
then into long thin finger rolls. Place them some distance apart,
let them rise until very light, then drop them into a kettle of hot
fat and cook until brown. They are best when freshly fried and
warm. Shape the remainder of the dough into rolls, place in a
buttered pan, let them rise until very light, and bake in a quick
oven.
MARGARET M. STIVERS.
SCOTCH SODA SCONES.
One lb. flour, 3/4 teaspoon cream of tartar, 3/4 teaspoon soda,
1/4 teaspoon salt, 1/2 pt. buttermilk. Rub all the lumps out of the
soda, mix dry ingredients first. Add enough buttermilk to make
a light dough, turn out on a floured board and quickly knead till
smooth. Press out to a round cake, divide it crosswise in 4, place
the scones on a floured griddle and cook for 10 minutes, turn
them and cook the other side for 10 minutes. They should be
pressed to a 1/4 inch thick, and will rise to be more than an inch.
The scones can be rolled thinner if required. An ounce of butter
makes the scones shorter.
MRS. R. M. WENLEY.
SCOTCH SHORTBREAD.
Two lbs. of flour, 1 lb. of butter, 1/4 lb. of sugar. Work the
butter to a cream, add the sugar and stir in the flour, work them
well together. Cut and roll out about an inch thick, nick round
the edges and prick with a fork. Bake in a moderate oven on
paper for 1/2 hour.
MRS. R. M. WENLEY.
COFFEE-BREAD.
One cake of compressed yeast soaked in 1/3 cup of tepid milk.
Sift and weigh two lbs. of flour. Eearly in the morning make a
small hole in the flour and put in it the milk and yeast, stirred into
a batter. Let this stand until light, from 1 to 3 hours. Then take
1/2 lb. of washed butter, 1 small teacup of sugar, 1 small teacup of
milk, the grated rind of a lemon, and 7 eggs. Put this in the
bowl with the flour and yeast, and stir until thoroughly mixed.
Set aside to rise. Separate into 2 parts, each of these into 3 parts,
pull these into long rolls and braid. Put into 2 buttered pans and
let rise. When ready to put into the oven brush over with milk
and egg (stirred together) and sift sugar on top.
MRS. ROMINGER.
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DROP BISCUIT.
One pt. flour, butter, or lard, the size of an egg, 1 1/2 tea-
spoonfuls baking powder, water enough for a stiff batter. Heat
a buttered pan hot. Drop the batter in spoonfuls and bake.
A. E. REEVES.
DROP BISCUIT.
Two cups flour, 2 teaspoonfuls baking powder, butter size of
a walnut, little salt, 1 cup of milk. Stir in gradually, have thick
enough to drop in pieces from the spoon.
MRS. BACH.
BAKING POWDER AND SODA BISCUIT.
Four cupfuls sifted flour, 1/2 cupful butter or lard, 1 pt. sweet
milk, or water, 1 teaspoonful soda, 2 teaspoonfuls of baking powder.
Sift the flour, baking powder and soda together, add 1 tea-
spoonful of salt and rub in the shortening. Make into a soft
dough with the milk, or water. Roll out; cut with small biscuit
cutter and bake.
SODA BISCUIT.
One pt. buttermilk, or sour milk, 1 teaspoonful of soda, 1/2
cupful of butter, or lard, flour to mix a soft dough. Cut rather
thin. If a pint of sour cream be used instead of milk, no shorten-
ing will be required.
CREAM BISCUIT.
Take 1 1/2 qts. flour, add to it 1 teaspoonful soda and 1 of salt.
Put it in a pan and pour into the middle 1/2 pt. of sour cream.
Knead the dough well, with sweet milk enough to make it mod-
erately stiff. Roll out and cut with a ring. Bake in a quick oven,
and do not allow them to remain until hard.
MRS. ALICE TAFT.
CREAM BAKING-POWDER BISCUIT.
Sift together, 3 times, 1 qt. flour, 2 teaspoonfuls baking
powder, 1 level teaspoonful salt. Mix to a soft dough with sweet
cream. Cut out with a small cutter and bake in a quick oven.
Miss KITTIE ROSEWARNE.
SWEET POTATO BISCUIT.
To 1/2 lb. potatoes, boiled, mashed and strained through a
colander, add 1 tablespoonful of butter, 1 teaspoonful of salt,
and 1 qt. of flour. Wet these up with as much milk as will
BREAD, MUFFINS, ETC.
make a pliable dough, that will be easily rolled out on a board.
When rolled, cut your biscuit with a cutter, and bake them in a
quick oven.
MRS. ALICE TAFT.
TAFFY BISCUIT.
One qt. of flour, 1 rounding tablespoon butter, 3 rounding
teaspoons baking powder, 1 level teaspoon salt, a little less than
a pt. of milk. Handle little, soft dough, quick fire. Roll the
dough thin and spread with the following: 1/4 cup butter, 3/4 cup
brown sugar. Roll like jelly cake. Cut in inch slices and bake.
MRS. JUNIUS E. BEAL.
MARMALADE TOAST.
Beat 1 egg in a shallow dish, add 1 teaspoon of sugar, a
pinch of salt and 1 cup of milk. Soak 6 slices of stale bread in
the custard, drain them and brown on each side on a well-buttered
griddle. Spread them with orange marmalade and pile lightly
on a dish, serve immediately.
MARGARET M. STIVERS.
BREAD STICKS.
Take a pint of very light bread dough, work into it the
whites of two eggs and flour enough to make the same consis-
tency as before, cover and set aside until very light. Cut off small
pieces, roll out about six inches long and the thickness of a lead
pencil. Lay them on a baking sheet, brush over with milk and
water and bake in a quick oven for ten minutes.
MRS. CHARLES HURD.
WHEAT MUFFINS.
One cup of flour, 1 heaping teaspoonful of baking powder,
thoroughly mixed with flour, 1/2 cup of water beaten thoroughly
with egg, 1 tablespoon of melted butter. Mix the butter with
flour and baking powder; then put in egg and water; beat thor-
oughly; bake 20 minutes in hot oven. Have gem tins hot when
put in.
RUTH M. DIETZ.
BLUEBERRY MUFFINS.
Cream one level tablespoon of butter and 1/3 cup of sugar
together, add 1 egg, a scant 1/2 cup of milk, 1 cup of flour and two
tablespoons more measured level, a pinch of salt and 2 level teaspoons
of baking powder. Mix well and then stir in carefully 1
cup of blueberries.
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WHOLE WHEAT MUFFINS.
Beat 1 egg, add 1 1/2 cups of milk. Sift 1/2 level teaspoon of
salt, 2 level tablespoons of sugar, 1 1/2 cups of whole wheat flour
and 2 level teaspoons of baking powder together. Beat and turn
into hot greased muffin tins. Bake about 25 minutes.
LIGHT CORN MUFFIN.
Mix 1 1/2 cups of corn meal, 1 cup of flour, 1 tablespoon of
sugar and 3 level teaspoons of baking powder. Stir in 1 cup of
milk, 1 beaten egg, 1 tablespoon of melted butter and 1/2 level tea-
spoon of salt. Beat long and hard with strokes across the bowl
and bake in hot greased gem pans.
MUFFINS.
Small 1/2 teacup of butter, 1 tablespoon of sugar, mix this
light, a little salt, 1 teacup full of milk, 2 eggs very light, 2 big
cups of flour, 2 heaping teaspoonfuls of Royal baking powder,
put in the last thing before baking. Hot oven.
MRS. WARREN FLORER.
BREAKFAST MUFFINS.
Three and 1/2 cups of flour sifted with 2 rounding teaspoonfuls
of baking powder, 1/2 teaspoonful of salt, 1 3/4 cups of sweet
milk, 1 egg, 3 tablespoonfuls of sugar, 3 tablespoonfuls of melted
butter. Mix baking powder with flour, beat the egg and other
ingredients together, pour it over the flour, beat hard and bake
20 minutes.
MRS. JOHN E. TRAVIS.
RICE MUFFINS.
One cup of boiled rice, 1 cup of sweet milk, 2 eggs, 5 table-
Spoonfuls of melted butter, 1 teaspoonful of sugar, pinch of salt,
2 teaspoonfuls of baking powder and flour to make a soft batter
which will drop from the spoon. Stir well and bake in gem
tins.
MRS. JENNIE RAMSEY, Belvidere, Ill.
FRIED RYE MUFFINS.
One and 1/2 cups rye meal, 1 1/2 cups flour, 1 cup milk, 2 eggs,
1 teaspoon soda, 2 teaspoons cream of tartar, 2 generous tablespoons
of sugar, 1/2 teaspoon salt. Put meal in large bowl; put
flour, cream of tartar, soda, sugar and salt into sieve and rub them
BREAD, MUFFINS, ETC.
through into the meal. Beat the eggs well, add the milk to them
and stir into the dry ingredients. Dip a tablespoon into cold milk,
fill it with batter and drop this into boiling fat. Cook 10 minutes.
MRS. R. C. DAVIS.
CORN MEAL MUFFINS.
Soak 1 cup of corn meal in 1 cup of sweet milk, 1 hour.
Add 1/2 cup granulated sugar, 2 tablespoonfuls of melted butter,
a little salt, 2 eggs, well beaten, and 1 cup of white flour with
2 rounding teaspoonfuls of baking powder, sifted in the flour.
This will make 15 muffins. The same recipe may be used for
whole wheat flour.
MRS. ROWLAND.
CORN MEAL MUFFINS.
Two cups of corn meal, 1 cup of white flour, 2 cups of but-
termilk, 2 tablespoons of sour cream (sour milk and melted butter
can be used, or sweet milk and butter and baking powder, 2
rounding teaspoonfuls, instead of soda), a little more than 2 level
teaspoonfuls of soda, 2 eggs. Put all together and beat vigor-
ously. Pour into hot muffin rings. Bake in a hot oven.
FRANCES LENNOX POWELL.
CORN MUFFINS.
Half cup flour, 1/2 cup corn meal, 1 teaspoon baking powder,
1/4 teaspoon salt, 1/2 teaspoon sugar. Sift these together, then add
1 beaten egg and a little milk. Bake 1/2 hour in buttered muffin tins.
MRS. S. D. ALLEN.
BINAH MUFFINS.
Six eggs, 1 qt. of sweet milk, 1 light qt. of flour, 1 table-
spoonful of butter, a little salt; beat the butter to a cream; as you
break your eggs drop the yolk of each into the butter, beating it
until very light. Then add in small portions, alternately, the milk
and flour and last of all the whites of the eggs, beaten as stiff as
possible, and bake immediately.
MRS. ALICE TAFT.
BLUEBERRY PATTIES.
One and 1/2 cups blueberries, 1 1/2 cups milk, 2 1/2 cups flour,
1/2 cup sugar, 2 1/2 teaspoonfuls baking powder, a little salt, 2
tablespoonfuls melted butter, 2 eggs beaten well.
MRS. BRADSHAW.
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(AACookbook0106)
THIRDED BREAD.
One cup white flour, 1 cup rye flour, 1 cup yellow corn meal,
3 tablespoonfuls of sugar, 1 teaspoonful salt, 1/2 cake com-
pressed yeast dissolved in scant 1/2 cup water. Mix these
ingredients with milk, scalded and cooled till thick enough to be
shaped in a loaf. Let the loaf rise till it cracks open. Put into a
pan, and when light bake 1 hour.
LONDON CRUMPETS.
Three cups flour, 1/2 teaspoon salt, 1 teaspoonful sugar, 2
teaspoonfuls baking powder, 1 egg, 1 pt. milk, 1 teaspoonful cin-
namon. Sift together flour, salt, sugar and powder; add beaten
egg, milk and extract, mix into a firm batter. Heat a well-greased
griddle and on it set greased muffin rings. Half fill the rings,
bake on both sides, and when done serve hot with cottage cheese.
OATMEAL CROQUETTES.
Warm 1 cup of cooked oatmeal in 1 tablespoonful of milk;
add the beaten yolk of 1 egg and 1 saltspoon of salt. When cool
shape into small ovals, roll in crumbs, dip in beaten eggs, roll
in crumbs again and fry in smoking-hot fat.
GRAHAM BREAD, FOR ONE LOAF OR FOR GEMS.
Two cups of sour milk; add 2 level teaspoonfuls of soda dis-
solved in 1/2 teacup of hot water, 1 teaspoon of salt, 2/3 cup sugar,
4 scant cups of sifted graham flour. This makes 1 loaf. Bake
in moderate oven.
RUTH M. DIETZ.
GRAHAM GEMS.
Mix 2 teaspoons baking powder in 1 qt. of graham flour,
then mix in small 1/2 cup of melted butter, moisten with sweet
milk or water, till thin enough to drop freely from spoon.
MRS. A. H. HOLMES.
GRAHAM GEMS.
One pt. of sweet milk, 1 egg, a little more than an even tea-
spoonful each of sugar and salt, graham flour for a batter---not
stiff. Beat until creamy. Bake 30 minutes in iron pans, in a hot
oven. The lightness of these gems depends entirely on the heating
of the oven. The oven should be very hot until they begin to
brown, then lower it gradually so they will not burn. Heat the
irons before putting in the batter.
MRS. CHARLES HURD.
BREAD, MUFFINS, ETC.
GRAHAM GEMS.
One cup milk, 1 egg, 2 tablespoonfuls sugar, 1 tablespoon
butter, 1 1/2 cups graham flour (or use 1/2 white flour), 1 1/2 teaspoonfuls baking powder. Drop into hot gem irons and bake 15
or 20 minutes.
MRS. C. K. MCGEE.
GRAHAM GEMS.
One tablespoonful sugar, 2 tablespoonfuls melted butter, 2
eggs, 1 cup milk, 1/2 nutmeg, grated, 2 cups graham flour, 2
small teaspoonfuls baking powder, a little salt. Bake in a quick
oven.
MRS. MORITZ LEVI.
GRAHAM GEMS.
One cup sour milk, pinch of salt, 1/2 teaspoonful soda, 1 heap-
ing tablespoonful white flour and enough unsifted graham to
make a good firm batter. Place tins on the stove and heat hot
while making the batter. Put in tins and bake on upper grate in
hot oven 15 or 20 minutes. MRS. H. M. WOODS.
CORN MEAL GEMS.
Sift 1 pt. of meal and scald. Thin with cold water. Add 1
tablespoonful lard or butter, 1/2 teaspoonful salt, 2 eggs, beaten
separately. Add, last of all, the whites of the eggs beaten to a
froth. Bake quickly in hot, well buttered gem irons.
A. E. REEVES.
OATMEAL GEMS.
One heaping cup of rolled oats soaked in 3/4 cup water for
an hour or over night, 3/4 cup sour milk, soda to sweeten, 1 tea-
spoonful sugar, salt, 1 cup flour. Bake in gem pans which are
very hot when batter is poured in.
MRS. SCHLOTTERBECK.
MOTHER'S OATMEAL GEMS...
One cup flour measured before sifting, 1 cup milk, 1 cup
rolled oats, 1 egg, 2 level teaspoons baking powder, pinch of
salt and 1 of sugar.
MARY HIMES.
HUCKLEBERRY GEMS.
One cup of sugar, 1/2 cup of sweet milk, 2 well-beaten eggs,
1 tablespoonful of butter, 1 1/2 cups of flour, 1 teaspoonful baking
powder. Just before putting in gem pans stir in 1 cup of huckleberries,
to be flavored if you choose.
MRS. DR. LEFFINGWELL, Knoxville, Ill.
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BRAN GEMS.
Half pint of milk, 3 tablespoons of molasses, 1 pt. of bran,
1/2 pt. of flour, 1/2 teaspoon of soda. DR. MAY H. CRAVATH.
POP-OVERS.
Two eggs, beaten light, 2 cups of milk, 2 cups of flour, a
pinch of salt. Bake 40 minutes in hot gem pans in a hot oven. MARTHA O. COFFIN.
POP-OVERS.
One half pint flour, 1/2 pt. milk, 3 eggs, a pinch of salt. Mix
milk and flour carefully, then add eggs after 12 strokes with a
whisk. MRS. B. M. THOMPSON.
POP-OVERS.
One egg, 2 cups flour, 1 cup sweet milk, 1 teaspoon cream
tartar and 1/2 teaspoon soda. (Use baking powder if one pre-
fers), 3 tablespoonfuls melted butter. Salt. Bake in gem tins
in very hot oven. Stir quickly and bake just before putting on
table. MISS SARAH WRIGHT.
RICE POP-OVERS.
One cup of flour, 1 cup of milk, 1 egg, 1 saltspoon of salt and
1 cup of rice flakes. Beat thoroughly and bake in greased muffin
tins. MARGARET M. STIVERS.
LAPLANDERS FOR BREAKFAST.
Two eggs, 2 cupfuls of sweet milk, 1 tablespoonful melted
butter, 2 cupfuls of flour. Beat well together and bake in hot.
buttered gem pans.
BANANA FRITTERS.
One cup flour, 2 eggs, beaten separately, 1 tablespoonful but-
ter, 1 cup milk, or water. Add the whites of the eggs last of all,
whipped to a stiff froth. Slice three bananas around (sprinkling
with a little lemon will improve the flavor). Stir into the batter
and fry by spoonfuls in hot lard, having a slice of the banana in
each fritter. Sift powdered sugar over them and serve. The
daintiest possible dessert.
A simpler way is to cut the bananas in two across and steep
them in a syrup of sugar and water. After an hour, drain, roll in
flour and fry in hot lard. Boil the sugar and water into a syrup
and serve with them as a sauce. Peel first.
BREAD, MUFFINS, ETC.
APPLE AND BANANA FRITTERS.
One egg, 1 cup of sweet milk, pinch of salt, 2 cups of chopped
apples, 2 teaspoonfuls baking powder, flour enough to make a
stiff batter. Fry in hot lard and eat hot with a syrup. Banana
fritters may be made in the same way by using sliced bananas in
place of apples. MRS. C. W. WAGNER.
FRITTERS.
Three eggs, 1 teaspoonful melted butter, 2 tablespoonfuls
baking powder, 1 cup of sweet milk and a little salt. Make a soft
batter and drop from a spoon in hot lard. Use 1 or 2 eggs. One-
half the ingredients for a less amount. Serve with maple syrup.
RICE FRITTERS.
Boil a little more than 1/2 pt. of rice in 1 pt. of milk until soft
and all the milk is absorbed. Then add the beaten yolks of 3
eggs, 1 tablespoonful of sugar and 1 tablespoonful of butter.
When cold mix with the whites of 3 eggs which have been
whipped stiff. Make the mixture into small balls and fry brown
in 1 qt. or more of hot lard.
FRITTER BATTER.
Mix 1 cup of flour, 1 level teaspoon of baking powder, 1/4 tea-
spoon of salt and 1 teaspoon of sugar; add gradually 1/4 cup of
milk, and two eggs beaten separately, 1 tablespoon of melted
butter, or olive oil. Beat vigorously and let stand two hours
before using. MARGARET M. STIVERS.
BUTTER FRITTERS.
One cup of flour, 1 heaping teaspoon of baking powder, mix
together, 1 egg, beaten. Then fill cup with water and stir into
the flour. Fry in liberal amount of butter in covered spider.
RUTH M. DIETZ.
ROUGH CAKES.
Mix one-fourth cup of sugar, 1 teaspoon of salt in 1 cup of
hot milk. When cool, add one-fourth of a cake of yeast dissolved
in one-fourth cup of water, and one well beaten egg, then beat in
flour enough to make a stiff dough. Let rise over night or till
light. Then add one well beaten egg in the morning, pull off
small, irregular pieces of the dough and drop them into deep fat,
and cook until a light brown. MARY J. LINCOLN.
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WAFFLES.
One pint of flour, 1/2 pt. of milk, 1/2 teaspoonful melted but-
ter, 3 teaspoonfuls baking powder, 1/3 teaspoonful salt, 5 eggs,
whites and yolks beaten separately. Add the whites last and beat
hard. MRS. L. P. JOCELYN.
RICE WAFFLES.
One cup boiled rice, 1 pt. milk, 2 eggs, lard size of a walnut,
1/2 teaspoonful soda, 1 teaspoonful cream-tartar, 1 teaspoonful salt,
flour for a thin batter. MARION HARLAND.
RICE AND CORN MEAL WAFFLES.
One cup boiled rice, 1 cup white flour, and same of corn meal,
2 eggs well whipped and milk to make a soft batter, 1 tablespoon-
ful melted butter, 1/2 teaspoon soda dissolved in hot water, 1 tea-
spoon of salt. Beat the mixture smooth before baking. Grease
the irons well, as for all which contain rice.
MARION HARLAND.
BUCKWHEAT CAKES.
Dissolve 1/2 yeast cake in 1 qt. water, and mix in enough
buckwheat to make a stiff batter. Set to rise over night, and in
the morning stir up and add 1 tablespoonful white flour and 1 tea-
spoon soda. MRS. A. C. MCLAUGHLIN.
PANCAKES.
One pt. flour, 1 pt. milk, 4 eggs, whites and yolks beaten sep-
arately, 1 teaspoon baking powder, 1 tablespoon butter, 1 salt-
spoon salt. MARY EARLENBUSH.
FRENCH PANCAKES.
Two eggs, 2 ounces of butter, 2 ounces of sifted sugar, 2
ounces of flour, 1/2 pt. of new milk. Beat the eggs thoroughly,
and put them into a basin with the butter, which should be beaten
to a cream; stir in the sugar and flour, and when these ingredients
are well mixed, add the milk; keep stirring and beating the mix-
ture for a few minutes; put it on buttered plates, and bake in a
quick oven for twenty minutes. Serve with a cut lemon and sifted
sugar, or pile the pancakes high on a dish, with a layer of preserve
or marmalade between each.
BREAD, MUFFINS, ETC.
FLANNEL CAKES.
One pt. of sour milk, or cream, 1 tablespoon of melted butter,
if milk is used, 3 eggs, 1 teaspoon of soda, flour or meal, enough
to bake on a griddle. Leave the whites until just before baking,
then beat very light and stir in lightly.
EXCELLENT BREAKFAST CAKES.
Three cups and a half of flour, 1 1/2 cups of milk, 2 eggs well
beaten, butter the size of an egg, 2 tablespoonfuls of baking
powder, 1 teaspoonful of salt; bake in muffin tins or gem pans.
MRS. MOTLEY.
RAISED CORN GRIDDLE CAKES.
One cup of corn meal, 2 cups of flour, 2 cups of sweet milk,
1 qt. of boiling water, 1 cake of yeast, 1 tablespoon of brown
sugar, 1/4 teaspoonful of soda, 1 teaspoonful of salt. Scald the
meal at night with the boiling water; beat well while yet warm;
stir in flour, sugar, milk and yeast; let rise all night; in the morn-
ing add soda and salt.
CRUMB GRIDDLE CAKES.
Soak pieces of dry bread in cold water until very soft.
Press free from water, mash fine, or rub through a colander.
To 2 pts. of bread pulp add 2 beaten eggs, 1 teaspoonful butter,
1/2 teaspoonful salt, 1/2 teaspoonful soda, dissolved in 1 cup of
sour milk. Wheat flour to make a batter a little thicker than
for buckwheat cakes.
POTATO PANCAKES.
Grate 4 large potatoes as rapidly as possible to prevent dis-
coloration. Add 1 pt. of milk, 3 well beaten eggs, salt, flour to
make proper consistency, and a teaspoon of baking powder. Bake
as griddle cakes. ELLA W. HANSON, Los Angeles, Cal.
LADY WASHINGTON ROLLS.
It is a tradition in Virginia that these rolls were frequently
served to the first President of the United States. Scald a pint
of milk and let cool; add a tablespoonful of butter, a small tea-
spoonful of salt and sugar each; stir until well mixed, sift in 2
qts. of flour, and beat for 5 minutes; add 1/2 a cupful of yeast,
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(AACookbook0109)
cover and set in a warm place over night. Knead, sift in flour
to make soft dough, work well, put back in the bread-pan and
keep warm for an hour; work down, make out in little rolls, put
in a greased pan, stand in a very warm place for 15 or 20 min-
utes and bake in a very hot oven.
RICE MUFFINS.
Two cups of boiled rice, 1 pt. of flour, 1 teaspoon of salt, 1
tablespoon of sugar, 1 1/2 teaspoons of Royal baking powder, 1/2
pt. of milk, 3 eggs. Dilute rice free from lumps with milk and
beaten eggs, sift together flour, salt, sugar and yeast powder,
add to rice preparation, mix smooth, rather firm batter; muffin
pans must be cold and well greased, then fill 2/3 full and bake in
hot oven 15 minutes.
BREAD STICKS.
One qt. flour, 2 teaspoonfuls baking powder, 1/4 cupful
melted butter, 1 heaping tablespoonful sugar, 1 1/2 cupfuls scalded
milk, 3 whites of eggs, a little salt. Sift together flour, salt and
baking powder. Beat butter, sugar and milk together and add
it to the flour. Beat up the eggs and work them into the dough;
turn out on a floured board; divide into pieces as large as an egg
and with the hands slightly buttered roll them into long, thin
sticks. Bake them hard and crisp in a very hot oven.
INDIAN WAFFLES.
One cupful each of flour and Indian meal, 2 cupfuls of sour
milk, 1 cupful of sour cream, 1/2 teaspoonful of salt, 1 teaspoonful
of soda, 2 tablespoonfuls of sugar and 2 eggs. Have irons
very hot; pour a thin layer of the batter into one-half of the iron;
drop the other half gently upon the first, then turn the iron over;
brown the waffle on both sides. These are delicious if served
hot.
BLUEBERRY MUFFINS.
Cream 1 level tablespoon of butter and 1/3 cup of sugar
together, add 1 egg, a scant 1/2 cup of milk, 1 cup of flour and 2
tablespoons more measured level, a pinch of salt and 2 level
teaspoons of baking powder. Mix well and then stir in carefully
1 cup of blueberries.
BREAD, MUFFINS, ETC.
CREAM TOAST.
Put in the double boiler 1 qt. of milk, then cut even slices of
stale bread and toast them a nice brown on each side. Dip each
toasted slice into the hot milk a moment, then place it in the
serving dish. When all are done add 1/2 a pt. of milk to the hot
milk, put in a large tablespoonful of butter and 3/4 of a teaspoon-
ful of salt. Beat the yolk of 1 egg, add to it 1 small table-
spoonful of flour and 2 tablespoonfuls of cold milk. Mix
together until smooth and stir it into boiling milk. Let it boil
until it is creamy, stirring it all the while. Then put it into the
dish with the toast, lifting up the slices carefully so the cream
will be at the bottom of the dish and all around the toast. Fill
the dish nearly full of the cream, and if there is any left put that in
a bowl, and send all to the table very hot.
BUTTER BALLS.
The best way to make individual butter pats is to work the
butter into little balls with the grooved butter paddles made of
wood. Keep the paddles in cold water until well chilled, then take
a piece of butter about the size of an English walnut and roll it
between the paddles in either a round ball or a tiny roll. Place
the rolls in ice water until they are to be served. This is a great
improvement over setting cut or broken pieces of butter on the
table, as must often be done in the emergency. It takes but a little
time to make up all the butter needed for the day.
HOMINY DROP CAKES.
One pt. of fresh boiled hominy (cold may be used; if the
latter, break into grains as lightly as possible with a fork and
heat in a double boiler without adding water), 1 tablespoonful
water, 2 eggs, whites and yolks beaten separately. Stir the
yolks into the hominy first, then the whites, a teaspoonful of
salt, if not already salted, if it is, 1/2 as much. Drop by spoon-
fuls on well buttered tin sheets, or pans, and bake to a good
brown in a quick oven.
EGG BREAD.
Two cups of yellow meal, 1 cup of cold boiled rice, 3 well-
beaten eggs, 1 tablespoonful of melted butter, a teaspoonful of
salt and 2 cups of milk. Stir the beaten eggs into the milk; add
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(AACookbook0110)
the meal, butter, salt and lastly the rice; beat hard 3 minutes;
add 2 teaspoonfuls of baking powder and bake quickly in a shal-
low pan.
KENTUCKY ROLLS.
One pound of flour, I pt. of milk, I egg, I ounce of butter,
2 tablespoonfuls of yeast, I saltspoonful of salt. Heat the milk,
add the butter and salt. When lukewarm, beat all together and
set to rise in a warm place not less than 3 hours before wanted.
When risen, form into rolls with as little handling as possible.
Let stand 1/2 hour or until light. Bake on tins.
HOT CROSS BUNS.
Rub a 1/4 of a pound of butter into 2 pounds of flour and
add a pinch of salt. Into a glass of fresh yeast stir a pt. of warm
milk and gradually stir this into the flour till it forms a light
batter. Cover over and allow it to rise, then work into it by
means of a wooden spoon 1/2 a pound of sugar, 1/2 a nutmeg
grated, 1/2 a pound of currants, 1 egg and 1/2 teaspoonful of all-
spice. Knead well, cover again and allow it to stand until per-
fectly spongy. Then knead into buns, cut a cross on top, let
rise until light, cover with clarified sugar and bake 20 minutes.
FRANCES M. H. DAVIS.
SOUTHERN CORN-PONE.
Take I qt. of white corn meal. Pour over it just enough
boiling water to scald it through. Stir thoroughly and let stand
until cold. Rub into it a piece of butter the size of an egg and
teaspoonful of salt. Beat 2 eggs until light; add them to the
meal; mix well; add 1 pt. sour milk or buttermilk, a teaspoon-
ful of soda dissolved in a tablespoonful of hot water, and beat
until smooth. Turn into a greased tin and bake 35 minutes in
a quick oven.
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(AACookbook0111)
Brown Bread
1 cup of molasses 1 cup sour milk, 2 tb. of
sugar pinch of salt, 1/2 cup hot water,
(leaguing) to soda, dissolved in hot water.
3 1/2 cups of grahams flour. Bake in slow oven
or still better steam for one hr and then
put in oven for a very few minutes,
long enough to dry it.
Soft ginger Bread
One small half cup butter, one and one
half cups of molasses, two well beaten
eggs, three cups flour, one tablespoon
-ginger, -a little each of melting, allspice
-and cinnamons, one half cup each of
milk -and one and one half teaspoons
Baking Powder.
Corn Bread
1 1/4 cup white flour 3/4 cup corn meal
1/8 cup sugar, 1 cup milk, 1 1/2 table spoon
melted but, 1 ts. salt 5 to B.P. level
BREAD, MUFFINS, ETC.
Nut Bread
2 cups flour, 1/2 cup sugar, 4 teas-
B.P. 3 tablespoon Butter, 2 tablespoons
card, 2 eggs, 3/4 cup nuts, cup milk
mix all dry ingreds together with
shortening then add milk & eggs
Mrs Kiddel
Ginger bread
1 egg well beaten, 1/2 cup sugar 1/2
cup molasses 1/2 cup sour milk with
1 level teaspoon soda dissolved
1 level teaspoon ginger dash cinnamon
cloves & allspice 1 1/2 cup flour
last add 1/2 cup melted butter, but
all well and bake in a slow oven
25 minutes.
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(AACookbook0112)
Potatos Doughnuts
Mrs Turner
1 cup meshed potatoes melted
1 cup milk - 3 tbs butter
1 cup sugar take ***, sugar
3 eggs butter cream together
2 ts B. P. vanila added eggs, flour
milk and B. P. last
the flavoring.
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(AACookbook0113)
SANDWICHES
Sandwiches may be made of white, whole wheat, graham
or brown bread with any kind of meat, fish, salad, eggs, some vege-
tables, jams or chopped nuts, and spread with butter or mayon-
naise dressing. The meat used in sandwiches should be chopped
fine, not cut in slices, first for convenience in eating and
serving, and secondly, because in this form only is it possible to
properly season the sandwich. Fish should be flaked very fine
with a fork, and mixed to a paste with the seasonings.
The bread should not be too fresh to cut well, nor will
actually stale bread make good sandwiches. It is best when about
a day old, should be of fine grain, and be trimmed to good
shape before the sandwiches are cut.
The crusts should not be left on, but removed, dried and
put through the chopper for crumbs. The butter must be abso-
lutely fresh and good, for in softening, that the bread may be
properly spread, any foreign flavor or odor will be brought out.
For meat, fish, salad and egg sandwiches the bread should be
cut in squares, oblongs or triangles; for jam and nut sand-
wiches it is usually cut round.
HAM SANDWICHES.
Make a dressing of 1/2 cup of butter, 1 tablespoon of mixed
mustard, 1 of salad oil, a little red or white pepper, a pinch of
salt and the yolk of 1 egg. Rub the butter to a cream, add the
ingredients and mix thoroughly; then stir in as much ham as
will make it consistent, and spread between thin slices of bread.
MRS. D. P. JOHNSON, Muscatine, Iowa.
ROLLED SANDWICHES.
Cut freshly made bread lengthwise of the loaf with a sharp
knife, in thin, even slices, spread with butter before cutting. They
are nicer to discard crust entirely. Then put on a thin layer of
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(AACookbook0114)
grated ham. Roll up like a jelly-roll. Wrap tightly in a cloth to
keep them in shape until wanted. Serve the same day the bread
is made if possible.
FISH SANDWICHES.
Fresh fish should be flaked fine, seasoned with salt and pep-
per, chopped pickle, lemon juice, celery or onion extract, and
mixed with mayonnaise dressing, or moistened with a sauce.
Anchovies, sardines or salt fish are better pounded to a paste and
moistened with lemon juice.
SANDWICHES.
Take any kind of meat chopped very fine and mix with an
equal quantity of celery, which should also be chopped very
fine. Slice bread very thin, spread with butter and a very little
French mustard, then spread the chopped meat and celery.
MRS. WOODARD.
HICKORY NUT SANDWICHES.
Cut thin slices of home-made bread into round, oval and
heart-shaped pieces with cookie cutter, spread with soft butter.
Cover with napkins wrung out of hot water, until thoroughly
steamed. Spread with gooseberry jam, sprinkle heaping tea-
spoonful of chopped hickory nut meats in the middle of a slice,
cover with the other and press the edges securely together.
MRS. JOHN BURG.
PEANUT SANDWICHES.
One pint of peanuts, remove shucks and peel them; roll
with rolling pin-not too fine. Stir in 1/2 cup, or more if you
wish, of mayonnaise dressing. Cut your bread very thin, spread
with butter, then with the peanut mixture. MRS. S. A. NILES.
HALIBUT SANDWICHES.
Chop the halibut fine and remove the tough fibre. Season
highly with cayenne pepper. Rub to a paste with butter and
spread on bread. MRS. J. G. LYNDS.
BROWN BREAD SANDWICHES.
Steam the brown bread before spreading with butter, and
cutting in the usual way. For filling use grated cheese and
finely chopped nuts well salted.
SANDWICHES
ROLLED SANDWICHES.
Fresh bread is a necessity for rolled sandwiches. Cut it
lengthwise from the loaf in thin slices, so thin that it is neces-
sary to butter the loaf evenly and thinly before cutting. Trim off
the crust and cover the slice with a thin layer of ham grated
or chopped. Chicken is sometimes used, in which case it must
be seasoned slightly, and a little ham minced with it is an
improvement. These sandwiches should be small. After the
grated meat is spread on smoothly, roll up like a roll jelly cake
and one after the other wrap tightly in a long, narrow cloth to
keep in shape. Before serving, tie each one with a bit of narrow
ribbon. A party dish. A. E. REEVES.
CHEESE AND CELERY SANDWICHES.
Beat 1/2 cup of thick cream and add enough grated Parmesan
cheese to make a thick paste. Spread this on sliced bread, then
sprinkle thickly with very finely minced celery and serve the sand-
wiches at once.
TOMATO SANDWICHES.
Cut firm but ripe tomatoes into as thin slices as possible.
Cut bread into thin slices, spread lightly with mayonnaise instead
of butter, put slices together with tomatoes between and serve
within an hour of making.
GINGERBREAD SANDWICHES.
Make a good soft gingerbread and bake it in sheets in shal-
low pans. Cut in squares, split and spread with a thin layer of
Neufchatel cheese.
SPANISH SANDWICHES.
Slice rye bread thin, spread a slice with made mustard and
thin slices of hard boiled eggs, another slice with stoned olives
dipped in mayonnaise dressing, then press the two together.
LETTUCE SANDWICHES.
Boil as many eggs as needed until dry and it will take about
half an hour to reach this stage. Chop the eggs after they are
cooled and season with salt and pepper. Shred the inner crisp
leaves of lettuce with the fingers and mix with the egg. Spread
thin buttered slices of bread with the egg mixture and cover with
any good salad dressing; lay on a second slice of buttered bread
and press together.
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(AACookbook0115)
EGG SANDWICHES.
Chop the whites of the hard-boiled eggs very fine. Mix the
yolks smooth with well-seasoned mayonnaise dressing, add the
whites, and spread on the bread.
RURAL SANDWICHES.
Season water cress with salt, pepper and a few drops of vine-
gar, and chop coarsely. Mix with creamy cottage cheese and
spread on thinly sliced white bread. MARY J. LINCOLN.
COTTAGE-CHEESE SANDWICHES.
Take nice white bread and prepare it as for any sandwich,
butter smoothly, then spread with a seasoned layer of cottage
cheese through which small bits of the spicy water cress are
plentifully scattered; place another buttered slice on top, cut them
in strips or any shape desired. Arrange on a nice plate on a folded
napkin and serve.
COLLEGE CLUB SANDWICHES.
Stone, chop and pound to a pulp two dozen olives. Mix with
1/2 teaspoonful of celery salt, 1/4 teaspoonful of prepared mustard,
a teaspoonful of tomato catsup, a few drops of tabasco sauce, and
1/2 cup of mayonnaise dressing. Spread the paste between
oblongs of bread from which the crust has been removed.
OYSTER SANDWICHES.
Chop 1 quart oysters very fine, season with salt, pepper, a
little nutmeg, mix with 1/2 cup melted butter, the same of rich
cream, whites of three eggs, and eight powdered crackers, heat
over steam in double cooker until a smooth paste, set away until
very cold, put between buttered slices of bread. FLORA SCOTT.
EGG SANDWICHES.
Four dozen hard-boiled eggs, 2 raw eggs, 1 teaspoon each of
salt, pepper and mustard, 2 teaspoons of sugar, 1 tablespoon but-
ter, 1 cup vinegar, cook in double cooker or over hot water, chop
eggs fine and put between buttered slices of bread.
FLORA SCOTT.
LEMON BUTTER FOR SANDWICHES.
Three lemons, grated; yolks of 5 eggs, 2 cups sugar, butter
size of an egg. Cook in double boiler until thick.
MRS. WHITING.
SANDWICHES
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SANDWICHES
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VEGETABLES
Few things are more commonly cooked than vegetables, and
few things are served more often in an unwholesome and unpala-
table form. It is too often thought and said that "any one can
cook vegetables," and it is true that few cook them well. Of
course, much depends on the freshness and quality of the vege-
tables themselves, even when well cooked. Green vegetables are
never so fine as when freshly gathered, and all vegetables are
best in their season, the forced ones lacking in quality and flavor.
For chemical reasons cook young green vegetables in hard
salted water, and dry vegetables, as dry peas, lima and other beans
in soft water, without salt. Put them on in freshly boiling water,
boil continuously until tender and drain at once. Have them
neither underdone or overdone, if you would have them perfect.
Especially is this true of potatoes. Wilted green vegetables may
be freshened by sprinkling with cold water. Old potatoes may be
improved by soaking in cold water for several hours. Dried
beans and peas should be soaked over night in soft water. To
keep celery and lettuce fresh roll in a damp napkin and place on
ice. When green peas are growing old add a pinch of soda to
make them tender.
BAKED POTATOES.
Choose fine, smooth potatoes of equal size, and bake; as soon
as tender remove from oven, cut in halves or cut off the top
lengthwise; scoop out the inside of the potato, mash it fine, season
with tablespoonful of butter, 4 tablespoonfuls of cream, salt and
pepper to taste; beat until very light, then replace in the jackets.
If cut in halves fill the 2 halves level full and press them together.
If the opening has been made on the side fill the cavity rounding
full, brush over with yolk of an egg and place in the oven until a
nice brown.
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MASHED POTATOES.
Pare and soak the potatoes in cold water 1 hour, put them
in boiling water and boil 1/2 hour. Pour off the water at once,
let steam 3 or 4 minutes; mash until they are free from lumps.
Add 1 tablespoonful of butter, 1/2 cup of cream or milk, 1 tea-
spoonful of salt, beat with a fork until very light. Serve immedi-
ately.
Two ways of Serving Mashed Potatoes.-1. Put through a
colander into a dish that can be placed in the oven. Make hole
in the center of the potatoes and put in the oven to brown. Just
before serving put 1/2 pint of whipped cream into the space in
the center and serve immediately. 2. Run the potatoes through a
fine colander or potato press on a hot platter on which they are to
be served.
CREAMED POTATOES.
One pint cold potatoes, 1/2 cup milk, 1 tablespoonful butter,
1/2 teaspoon salt, 1 teaspoonful finely chopped parsley, speck of
pepper. Cut potatoes in dice or slices, put milk in stew pan;
when hot add potatoes and cook until milk is nearly absorbed.
Add butter and seasoning and cook 5 minutes longer. Serve hot.
MRS. HERBST.
CREAMED POTATOES.
Take cold boiled potatoes, not overcooked, dice enough of
them to make 1 qt. or cut them in spheres with a potato scoop.
Make 1 qt. of very rich cream sauce, not too thick, well seasoned
with salt; add tablespoonful of chopped parsley, if desired. Put
the potatoes into the hot sauce, and turn at once into a buttered
baking dish; cover with fine cracker crumbs, bits of butter and
bake 20 minutes. MRS. E. C. GODDARD.
LYONNAISE POTATOES.
Put 1 tablesponful of butter in a fryingpan, and when it is
hot add 1 small onion sliced, and fry until a golden brown. Slice
5 or 6 cold potatoes, put in the fryingpan and cook slowly until
they are well browned; use more butter if needed. When done
serve in a hot dish, sprinkle with salt, pepper, and a tablespoon-
ful of chopped parsley, or dice 1 pt. of cold boiled potatoes and
cook in the same way. Nice with steak, liver or fried chicken.
VEGETABLES
ESCALLOPED POTATOES.
Pare and slice raw potatoes and place in a baking dish a layer
of potato seasoned with bits of butter, salt and pepper; dredge
lightly with flour; repeat until the dish is full. Pour over the
potato 1 pt. of rich milk, or enough to about cover them. Sprinkle
with cracker crumbs and bake 1 hour or longer.
SARATOGA CHIPS.
Pare raw potatoes, slice thin, let soak in cold water 15 min-
utes and then dry on soft towel, covering them with another so
that they will not discolor. Let them remain until the water has
been absorbed, then have ready a kettle of boiling lard, drop a
handful of the potatoes into the lard and fry until a light brown,
stirring often. Take up on soft brown paper in a colander,
sprinkle with salt and place in the oven to keep warm. Put in
more potatoes and continue until sufficient have been fried in the
same way.
FRENCH FRIED POTATOES.
Pare small raw potatoes, divide them into halves and each
half into 3 pieces. A still more ornamental way is to cut into per-
fect cubes or into spheres with a potato scoop. Put into boiling
lard and fry 10 or 15 minutes; drain and sprinkle with salt.
Very fine served hot with chops or steak or as a garnish for fried
or baked fish.
SARATOGA PARSNIPS.
Saratoga parsnips treated in the same manner as Saratoga
potatoes are delicious.
MRS. HELENE HUSBAND, Woodbine, Iowa.
POTATO PUFFS.
Two cups of mashed potatoes, 2 tablespoons of melted butter,
beat these together to a cream, beat 2 eggs very light and add
a very scant pint of milk. Add this to the potato, season with
salt and pepper, pour into a greased baking dish and bake for 1/2
hour until it browns nicely. MRS. WM. GOODYEAR.
POTATO PUFFS.
Two teacups of salted, peppered and finely mashed potato.
Add 2 tablespoons melted butter, and beat to a white cream, stir
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(AACookbook0119)
in thoroughly yolks of 2 eggs that have been beaten very light,
add teacup sweet milk; then add whites of eggs, stir lightly. Pile
the mass upon a hot buttered dish and bake about 10 minutes.
MRS. A. W. PACK.
POTATO PUFFS.
One pint cold mashed potatoes, 4 eggs, 1 small spoon salt;
have the potatoes in one end of a dish and break the eggs in the
other. With a common steel fork break or crumble the potato
into the eggs, and do not beat. Fry in hot lard (enough to little
more than cover bottom of fryingpan), dipping by small spoon-
fuls. Turn over when they are nicely browned; serve as fast as
made. MRS. H. M. WOODS.
FRIED POTATO BALLS.
Mix 1 teaspoonful of melted butter with 1 cupful of cold
mashed potatoes until they are white and light; then add the
beaten yolk of 1 egg and season with salt and pepper. Dip the
hands in flour and make the mixture into balls; roll the balls in
flour and fry in hot lard, or lard to which a small piece of butter
has been aded. MRS. D. M. LICHTY.
POTATO CROQUETTES.
Season cold mashed potatoes with salt, pepper and a very
little nutmeg. Beat to a cream with a tablespoonful of melted
butter to every cupful of potato. Add 2 or 3 well beaten eggs
and some well-minced parsley. Roll in oval balls, dip in egg and
thin cracker crumbs. Fry in hot lard and serve.
MRS. L. P. JOCELYN.
SAVORY POTATOES.
Eight cooked potatoes, 4 tablespoonfuls of grated cheese,
1 ounce of drippings, pepper and salt and a little milk. Mash
the potatoes and mix the grated cheese together, pile up on a
baking tin, sprinkle with bread crumbs and bake 1/2 hour.
BANANAS AS A VEGETABLE.
Bananas can be served as a vegetable if they are used green.
Cut the fruit in halves, stew 25 minutes in a very little water,
drain, cover with a cream sauce, such as is used with cauliflower,
and serve hot. MARGARET HAMILTON WELCH.
VEGETABLES
SWEET POTATOES.
Peel potatoes, cut lengthwise in thin slices. Put on to boil
in water with half cup of sugar; when almost tender, remove from
the water, place in a pan; sprinkle with sugar a few dots of butter
and cover with the sweetened water in which they were boiled.
Bake until a golden brown.
MRS. C. HAHN, Muscatine, Iowa.
ESCALLOPED POTATOES WITH ONION.
Four large raw potatoes, 2 onions sliced; put in baking dish
a layer of potato, then onions, season well with butter, pepper
and salt. When all are in pour in milk to almost cover the pota-
toes; sprinkle rolled cracker crumbs over the top and bake an
hour. MRS. BISHOP, Muscatine, Iowa.
ESCALLOPED SWEET POTATOES.
Peel and slice thin. In a shallow tin put a layer of potatoes.
Sprinkle with salt, a little sugar and bits of butter, then another
layer of potato, then seasoning until the tin is full. Cover
sparingly with water and bake very slowly.
MRS. MONTGOMERY.
SWEET POTATOES AND APPLES.
(A Southern Dish.)
Boil sweet potatoes until tender, then slice them in small
pieces. Make an apple sauce as it should be served for the
table. Put a layer of sweet potatoes in the bottom of a baking
dish; sprinkle with a very little sugar and dot over the top a
few flecks of butter. On top of this put a layer of the apple
sauce, alternately using the sweet potatoes and apples until the
dish is filled. Finish the top with the potatoes and then use
more butter and sugar so that a rich brown crust is formed. Bake
from 1 hour to 1 1/2 hours. This is very good with game.
MRS. FREER.
SWEET POTATO CROQUETTES.
Boil 6 medium-sized sweet potatoes. Remove the skins,
mash fine, add 1 large tablespoonful of butter, salt and pepper.
Form into croquettes, dip in egg and then in cracker crumbs, and
fry in hot lard.
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TART TURNIP.
Chop or cut in small cubes as much turnip as your family
will require. Cover with boiling water and boil 15 minutes.
Then add to every quart of the turnip 1/2 cup vinegar, 1 1/2 tea-
spoonfuls salt and 1 teaspoon sugar. When the liquid has nearly
boiled away add a small quantity of butter. Let it cook slowly
10 minutes, when it is ready to serve. MRS. G. O. HIGLEY.
TURNIP.
Take 4 nice white turnips, pare and slice; 4 medium-sized
potatoes, pare and slice them and cook with turnips. When tender
drain, mash, season with salt and butter.
MRS. H. S. DEAN.
DICED TURNIPS.
Pare, slice, cut in dice, 1 inch square, boil till nearly done
in as little water as possible; to 1 quart of turnips add 1 table-
spoon of sugar, salt to make it palatable; when they are boiled as
dry as possible add 2 or 3 spoons of cream and 1 beaten egg. Excellent.
TO STEW MUSHROOMS.
Trim and rub clean 1/2 pint mushrooms; put into stew pan
2 ounces of butter; shake it over the fire till thoroughly melted;
put in the mushrooms; teaspoon salt, half as much pepper and a
blade of mace pounded; stew till the mushrooms are tender and
serve them on a hot disk. DR. E. A. CLARK.
MUSHROOMS A' LA CREME.
Trim and rub 1/2 pint button mushrooms; dissolve 2 ounces
of butter rolled in flour in a stew pan; then put in the mush
rooms, a bunch of parsley, teaspoon of salt, 1/2 teaspoon white
pepper, 1/2 teaspoon sugar; shake the pan for ten minutes; add
the yolks (beaten) of 2 eggs, with 2 tablespoons of cream; add
by degrees to the mushrooms; in 2 or 3 minutes you can serve
them in the sauce. Can be served on toast if preferred.
E. A. C.
MUSHROOMS WITH BACON.
Fry a few rashers of nice streaky bacon. When nearly done,
add mushrooms; fry slowly until cooked. It will make a nice
breakfast dish.
VEGETABLES
MUSHROOM STEMS.
If young and fresh, make a capital dish for those who cannot
eat mushrooms. Wash in salt water; slice thin; then place them
in sauce pan with sufficient milk to stew them tender; add butter,
salt and pepper to taste, and flour to thicken. Serve on toast.
A light and delicate supper dish and a good sauce for a boiled
fowl. DR. E. A. CLARK.
CREAMED MUSHROOMS.
Take several pieces of butter size of hickory nut; roll them in
flour until well covered, then put in frying pan. Have mush-
rooms ready and put in pan before butter melts. Cover for
awhile, then allow them to fry brown. Just before serving, add
a cup of cream, or milk, and let cook until like a cream gravy.
Can be served this way with beefsteak, plain or in cases.
MRS. J. ALFRED KLEIN, Butler, Pa.
BOILED TURNIPS.
Pare a few turnips and cut into pieces about 1/2 inch square.
Place in a granite pan, cover with boiling water, add a little salt,
and cook until tender; then take from the fire and drain. When
dry put in a pan, partly cover with hot milk, add a pinch of pep-
per, and a small piece of butter. Let this come to a boil and it
is ready to serve. MRS. D. M. LICHTY.
TOMATOES A L'ART.
Take medium sized green tomatoes and slice rather thin, fry
to a delicate brown in plenty of butter. When cooked remove
to a hot dish and into the hot butter left in the pan put I cupful
thick cream; thicken with 1 dessertspoonful flour. Season with
salt and white pepper and pour over tomatoes. MRS. BOUKE.
CREAMED TOMATOES.
Put into a granite stew pan 1 pt. of cooked tomatoes; season
to taste with butter, salt and sugar, add to the cooking tomatoes
1 slice of stale bread cut into inch squares. Just before serving
add 1/2 cup of sweet cream to the boiling hot tomatoes; boil up
once and serve in a covered vegetable dish. MRS. J. O. REED.
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ESCALLOPED TOMATOES.
Put a layer of tomatoes fresh or canned in a buttered baking
dish, season with salt and pepper and bits of butter. Cover with
a layer of bread or cracker crumbs, and repeat till the dish is as
full as desired. Have crumbs for the top layer. Bake about 1/2
hour.
FRIED TOMATOES.
Slice 4 or 6 good sized tomatoes as needed, 1/8 of an inch
thick, leaving on the skin. Roll in flour, fry in butter, turning
them carefully with a pancake turner and browning on both sides.
Heat 1 cup of cream, season with salt and pepper and turn over
the tomatoes, or dip the slices first in beaten egg then in fine
cracker crumbs and fry as above in butter, lard or drippings.
Serve on hot platter as soon as fried.
FRIED GREEN TOMATOES.
Cut 6 large green tomatoes into slices about 1/8 of an inch
thick. Beat the yolk of an egg with a tablespoonful of cold water.
Sprinkle over the tomatoes some salt and pepper, dip them in
the egg and then in fine bread crumbs. Fry in butter, brown
thoroughly on both sides, and serve with a gravy made as fol-
lows: Rub together 1 tablespoonful of flour with 2 tablespoon-
fuls of butter, and when well creamed, brown in the pan; add
1/2 pint of boiling milk, stirring constantly until it begins to
thicken; then add a saltspoonful of salt and pour over the toma-
toes.
BAKED RICE AND TOMATOES.
Cover the bottom of a baking dish which has been well
buttered with a layer of cooked rice. Sprinkle with salt, pepper
and bits of butter, add a layer of chopped tomato, then 1 of rice
and so on until the dish is full. Cover the top with bread crumbs
and bits of butter and bake 1/2 hour.
SPANISH RICE.
Chop 1 onion fine, fry with 2 level tablespoons of butter, add
1 sweet green pepper also chopped fine and 1/2 pound of rice. Stir
until all are heated through, then add 1 1/2 cups of veal or chicken
stock and set the dish in another one of hot water, and cook the
rice until tender without stirring. This may take 1/2 hour or a
VEGETABLES
little longer. Add salt and a cup of hot strained tomato, and a
savory dish is ready to serve.
MACARONI WITH TOMATO SAUCE.
Cook 1/4 pound of macaroni in plenty of boiling salted water
until when pressed with a fork against the side of the kettle it
can be cut in two. Drain off the hot water, then pour water
through and drain again. Cook 1/2 a can of tomatoes, or take
enough stewed fresh tomatoes to make 1 pint, and press through
a strainer. Melt 2 level tablespoons of butter, add 3 level table-
spoons of flour and cook together until smooth, then add the
strained tomato and cook until it thickens. Season with salt and
pepper; put in the macaroni and heat it, stirring carefully so that
the sauce may not burn, but do not break the macaroni.
MRS. RORER'S FRIED TOMATOES.
Cut in halves 6 nice ripe tomatoes, place them in a baking
pan skin side down. Cut 1/4 lb. of butter into small pieces, place
over the tomatoes, dust with salt and pepper, and stand in the
oven 10 minutes; then place over the fire and fry slowly. Do
not turn, but when done, lift with cake turner, and place on
heated platter. Draw the pan over a quick fire, stir until the
butter is brown, add 2 tablespoonfuls of flour, mix until smooth,
add 1 pt. of milk, stir continually until boiling, season with salt
and pepper, pour over tomatoes and serve. Nice for luncheon
or tea dish in place of a meat dish.
Tomatoes make a dainty salad by cutting off the stem, scoop-
ing out the seeds and filling the cavity with either chopped celery,
cabbage, cold peas or asparagus tips mixed with French dressing
or mayonnaise as desired.
TOMATO TOAST.
Stew and strain several tomatoes (canned ones are just as
good), taking pains to save all the pulp. Thicken with a little
cornstarch, cooking it thoroughly. Season with salt and a little
butter and pour over hot buttered toast.
MRS. BRADSHAW.
TOMATO TOAST.
Two eggs, butter size of an egg, 1/2 can tomatoes, 1 small
onion, cut in small pieces, teaspoon cornstarch, salt, pepper.
Stew tomato, onion and butter together 5 minutes, then stir in
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cornstarch (moistened in water); add the eggs which have been
broken and stirred together, add seasoning, stir constantly till
rather thick, remove at once and serve on buttered toast.
MRS. BOUKE.
TOMATO TAVASI.
(An Armenian Recipe.)
Across the top of smooth, round tomatoes make three par-
allel incisions with a sharp knife, and into each gap put a table-
spoonful of raw, lean meat of any kind, that has been chopped
and well seasoned. Arrange tomatoes in rows in a square baking
dish so they will not fall apart in baking. Put pieces of butter
on top of each tomato, add a little water. Bake 1 hour, and
serve hot.
BROILED TOMATOES.
Select firm, not over-ripe tomatoes and cut each into about 3
slices. Cover the cut sides with sifted, fine bread crumbs, then put
into a wire broiler and hold over the fire. Turn often the
same as when broiling meat, and when cooked through lay each
slice on a small square of buttered toast and pour a cream sauce
over and around the slices. Cut bread thin when it is served
with the broiled tomatoes, poached eggs or similarly as a sort of
plate for serving whatever is laid on it. Have the toast hot and
crisp and the sauce ready and hot, then put together and serve at
once with a few sprigs of parsley as a garnish. It will be an
attractive dish with the pink, white and green coloring. This is
an excellent way to serve tomatoes if they can be eaten at once.
The dish will lose nothing by standing for a few minutes in the
hot closet, but it should never be allowed to cool before being
brought to the table. This rule applies as well to all broiled
foods. Another way is to melt a tablespoon of butter in a sauce
pan and saute the slices. Let one side cook thoroughly before
turning.
ALICE E. WHITAKER.
TOMATOES STUFFED WITH SPAGHETTI.
Select round, smooth tomatoes and cut a slice from the top of
each. Remove the seeds and fill with spaghetti which has been
boiled. Coil the strings of spaghetti round and round, season with
salt and pepper, put on a bit of butter and then sprinkle lightly
with Parmesan or any grated dry cheese, but do not add enough
cheese to make the flavor too prominent. Bake until the tomato is
VEGETABLES
soft and cooked through. To cook the spaghetti have 2 quarts of
salted water boiling in a saucepan. Take 1/4 pound of spaghetti
without breaking and hold one end in the boiling water; as the
spaghetti softens coil it round until it is all under water. Cook
uncovered until tender enough to cut easily with a spoon or fork
pressed against the side of the kettle. Turn into a colander,
pour cold water through quickly and it is then ready to serve with
butter, a tomato sauce, to bake with cheese or to use as above.
ALICE E. WHITAKER.
GREEN PEAS IN TURNIP CUPS.
Pare small, white, sweet turnips and cook in boiling water
until tender. Be sure that all the woody peel is taken off. Cut
out a ring from the top and remove enough of the center to form
a cup. Shell green peas and pick over without washing. Boil
a quarter of an hour which is sufficient for young tender peas;
if they are not green and fresh more time must be allowed. If
peas are to be served alone let the water boil away almost entirely
and serve what remains with the peas, seasoning with butter or
cream, salt and, if not sweet enough, just a bit of sugar, but do
not overdo the sweetening. To serve the turnip cups, drain the
peas and fill the turnips, then add the seasonings which will season
the cups as well as the contents. Peas are best when fresh from
the vines, but most cooks must take them as they find them at
the market or in the huckster's wagon and always more or less
wilted. The small earliest peas have little flavor but later varieties
should have a distinct flavor. When peas are wilted or too old to
be at their best, it is better to boil them, rub through a colander,
season and thicken a little for a soup; in this form they are
palatable and digestible.
ALICE E. WHITAKER.
RICE STUFFING.
Rice stuffing for roast chicken, or turkey, is considered pref-
erable to the usual bread crumbs. To prepare it, brown 1 chopped
onion in a tablespoonful of butter and mix with it 4 cupfuls of
cold boiled rice and 1 cupful of bread crumbs that have been
moistened in 1 cupful of milk. Season with sage, parsley or
other sweet herbs, as desired. Add 1/2 pound of sausage meat, or
finely chopped salt pork and salt and pepper to taste.
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HOW TO BOIL RICE.
Pick your rice clean and wash in 2 cold waters, not draining
off the last water until you are ready to put the rice on the fire.
Prepare a saucepan with cold water and a little salt. When it
boils sprinkle in the rice gradually so as not to stop the boiling.
Boil hard for 20 minutes keeping the pot covered; then take it
from the fire, pour off the water, after which set the pot on the
back of the stove with the lid off, to allow the rice to dry and the
grains to separate. Remember to boil rapidly from the time you
cover the pot until you take it off; this allows each grain to swell
to 3 times its normal size and the motion prevents the grains
from sticking together. Do not stir it as this will cause it to
fall to the bottom of the pot and burn. When properly boiled
rice should be snowy white, perfectly dry and soft and every
grain separate and alone. Do not add any water after the rice
begins to boil. Put a large quantity of water on to boil at first.
MRS. FLEMMING CARROW.
GERMAN DRY NOODLES.
For 6 persons take 2 eggs beaten very light, add as much
sifted flour as they will absorb, with a little salt; cut into 4 pieces
and roll as thin as wafers, spread on moulding board to dry.
When nearly dry roll together and cut into strips about 1/8 of an
inch thick, sift lightly through the fingers and spread out to dry.
Stir lightly into boiling water with a little salt; when tender
drain through a colander and pour on to a platter. Cut into
small squares 4 slices of bread and brown in butter, spread this
over noodles, cover this with the yolks of 4 hard boiled eggs
chopped fine. Last of all cover with a layer of of cheese, then a
dressing made as for salad.
MRS. ED. H. EBERBACH.
NOODLE MACARONI.
Into 2 beaten eggs mix flour to make a very stiff dough;
knead until perfectly smooth then divide into portions and roll
to 1-16 inch thickness; lay aside to dry the outside, then fold
and cut into strips 1/4 inch wide. This may be thoroughly dried
and in a close jar kept any length of time. To cook, drop into
boiling water, stirring occasionally to prevent sticking. When
perfectly tender and the water all absorbed, add 1 1/2 cups of milk,
salt, butter and bits of cheese to taste. Let this boil up well,
then turn into a buttered dish, cover with grated cheese and bake
until nicely brown.
MRS. O. C. JOHNSON.
VEGETABLES
HOMINY CROQUETTES.
Take two cups of hominy, cover with equal parts of milk and
water, soak between 1 and 2 hours, then boil until the hominy is
well cooked, adding milk and water if it becomes dry. When
cooked it should be as thick as oat meal; add salt and a table-
spoonful of butter. Set it away until cold. When ready to make
into croquettes add 2 eggs, mix well, roll in hands into oval-
shaped balls, sprinkle with flour and fry in boiling lard.
MRS. JAMES B. ANGELL.
TURKISH PILAFF.
One cup of stewed and strained tomatoes, 1 cup of stock,
seasoned highly with salt, pepper and minced onion. When
boiling add 1 cup of well washed rice; stir lightly with a fork
until the liquor is absorbed, then add 1/2 cup of butter. Set on
the back of the stove in double boiler, and steam 20 minutes.
Remove the cover, stir it lightly, cover with a towel and let the
steam escape. Makes a very hearty dish and is especially good
served with mutton. Or: Prepare as above and add with the
butter 1 cup of cooked meat, cut into 1/2 inch pieces and shredded
fine.
MRS. J. H. DRAKE.
RICE CROQUETTES.
(From Miss Parloa.)
For 18 croquettes use 1/2 a cupful of raw rice, 3 gills of
stock, 1 cupful of strained tomato, 3 tablespoonfuls of butter, 4
tablespoonfuls of grated Parmesan cheese, 1 teaspoonful of salt,
1-10 of a teaspoonful of cayenne, 1 teaspoonful of onion juice,
4 eggs and crumbs for breading. Wash the rice and boil with
the stock for 10 minutes. Now add the strained tomato, onion
juice, salt and cayenne, and cook for 20 minutes longer. If the
rice is found to be tender now, add the cheese and 2 of the eggs,
well beaten. Stir for 1 minute and take from the fire immedi-
ately. Spread on a platter and set away to cool; when cold
shape and then bread with remaining 2 eggs and the crumbs.
Fry 1 1/2 minutes; arrange on a warm napkin and serve very
hot.
MRS. HEMPL.
VEAL AND RICE CROQUETTES.
One cup veal chopped fine, 1 cup of boiled rice, add to this
1/2 cup of milk, 2 tablespoonfuls butter. Heat all these ingre-
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dients together; season with a pinch of parsley, salt and pepper.
Before removing from slow fire add 1 well beaten egg; let stand
till cold and form into croquettes; when ready to fry dip in
beaten egg and roll in cracker crumbs. Have the lard hot and
fry to a golden brown. If the mixture is not stiff enough to
mould in shape add some rolled cracker crumbs.
MRS. WM. GOODYEAR.
RICE CROQUETTES.
One teacup of rice, 1 pt. of milk, 1 pt. of water. Boil
together in farina boiler till kernels of rice are scarcely or not
at all to be seen. Then 'add 1 egg, 1 tablespoonful of butter, 2
tablespoonfuls sugar, 2 eggs beaten well together, the juice and
grated rind of a lemon, a little salt and cinnamon or mace; let
cool and then mould. Roll in egg and cracker crumbs and fry in
hot lard.
MRS. D'OOGE.
RICE CROQUETTES.
One-half cup of rice, 1 pint of milk, 2 tablespoonfuls of
sugar, 3 eggs, a little grated lemon peel, 1 tablespoonful butter,
1 saltspoon of salt. Put rice and milk in double boiler and cook
until soft. Add sugar, salt and butter; then stir in egg beaten
lightly and cook a few minutes longer. Remove from fire and
add lemon peel, pour on greased platter and when cool mould
into balls or cone shaped. Roll in egg and cracker and fry in
wire basket in hot lard.
MRS. MARGARETTA LYDECKER.
RISOTTO.
(Recipe from an Italian restaurant in London.)
Rice already cooked. Chop an onion of medium size, put in
fryingpan with piece of butter larger than the onion. After it
begins to fry add the rice, stir carefully with wooden spoon and
add slowly 2 cups of pure white bouillon. Let it cook slowly for
a few moments. Add a little powdered saffron or curry and
sprinkle with Parmesan cheese. Serve as hot as possible. This
dish is very nice for an entree at luncheon or for a relish with
cold meat for supper.
MRS. JAMES B. ANGELL.
JAMBOLAYA.
Fry ham, as for gumbo, with garlic, onion and pepper; add
3 cups of tomatoes and strain. Have 1 cup of rice, previously
soaked in warm water. Put the rice into the hot tomato and add
VEGETABLES
herbs to taste. Keep the pot covered and boil slowly until the rice
is well cooked. When the rice is ready to serve oysters may be
lightly pressed into the rice. Put into a baking dish and set into
the oven until the oysters curl. Clams or shrimps may be used
instead of oysters.
MRS. R. WAPLES.
HOW TO SCALLOP ASPARAGUS.
Wash the asparagus and cut the tender part in two inch
iengths and boil them in salted water for ten minutes. Boil four
eggs hard and chop them fine. Butter an earthen dish and put a
layer of the asparagus in the bottom. Scatter some of the egg
over it and season with salt and pepper. Repeat until the dish is
filled, having for the last layer the vegetable. Make a sauce of
two tablespoonfuls of butter and the same of flour. When this
is cooked, gradually stir in two cups of milk and cook until it
thickens. Season with a dash of cayenne and pour it over the
prepared asparagus. Cover the top with a layer of bread crumbs
and sprinkle grated cheese on top. Bake in a hot oven from 10
to 15 minutes.
STUFFED TOMATOES.
Tomatoes skinned and cut in halves; make a dressing of 1
cup of soft bread crumbs, 2 tablespoons melted butter, 1/4 tea-
spoon salt, 1 teaspoon grated onion. Form into flat balls with
which cover the halves of tomatoes and bake 15 minutes. This
quantity of dresing will cover 6 pieces. Very nice.
MRS. H. M. POMEROY.
STUFFED TOMATOES.
Slice off the stem end of the tomatoes and scoop out a good
sized hole in each. Fill these cavities heaping full of a dressing for
stuffed tomatoes made as in the above recipe. They are improved
by adding to the dressing a small quantity of cooked meat, beef,
veal, ham, or chicken. Sprinkle buttered crumbs over the top
and bake in granite baking pan until crumbs are brown. Remove
carefully to platter with pancake turner.
CUCUMBER DOLMASI.
(An Armenian Recipe.)
Pare the cucumbers, cut off 1 end, and make cucumber
hollow by removing the seeds. Fill them 1/2 full with rice which
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has been mixed with chopped raw meat and seasoned; add cin-
namon if desired. Pack in baking tins, putting two open ends
opposite, so the rice will not fall out in baking. Cover with water
and bake slowly for an hour. Serve with lemons. If preferred,
use tomatoes instead of cucumbers. Do not peel them, and
remove seeds with a spoon from a small opening in the stem
side.
WILTED LETTUCE.
Place in a vegetable dish tender lettuce that has been care-
fully washed and drained. Cut a slice of bacon into dice and fry
until brown; when very hot add 1/2 cup of vinegar and pour it
boiling hot over the lettuce; mix well with a fork and garnish
with hard boiled eggs.
MRS. J. O. REED.
SPINACH BOILED.
Look over very carefully and wash well; boil in clear water
until tender, drain in a colander, cut fine with a knife, return to
a vessel on the stove and season with butter, pepper and salt.
Note.---Spinach is sometimes covered with nicely poached
eggs or hard boiled eggs sliced.
MRS. HENRY S. DEAN.
SPAGHETTI, WITH CREAM SAUCE.
Boil one-quarter pound spaghetti 20 minutes in salted water,
then dip in cold water to separate it. Make a sauce of one cup
of milk, thickened with one tablespoonful each of flour and but-
ter melted together; grate a little cheese in it and stir in the
spaghetti; heat thoroughly and serve.
SPINACH.
Pick over the spinach, wash in several waters and cook
until tender in boiling water to which a teaspoonful of salt has
been added. When thoroughly cooked, remove from the fire,
drain, and chop very fine. Make a cream dressing as follows:
Put 2 tablespoonfuls of butter in a fryingpan; when melted add
1 tablespoonful of flour, mix until smooth, then add 1/2 pt. of milk
or cream, and stir continually until it boils; add 1/2 teaspoonful
of salt and a dash or two of black pepper; now add the chopped
spinach and stir until it is very hot. Serve on a hot dish with
VEGETABLES
slices of hard boiled egg. The quantity of cream dressing used
may vary according to taste. Many like to use a little vinegar
with it on the table.
MRS. F. W. KELSEY.
ASPARAGUS.
Cut the asparagus in 1/2 inch pieces and let stand in cold
water about 1 hour. Throw off this water and put on enough
hot water to cover; let it cook till tender, then add about a tea-
cupful of milk, salt and pepper and a lump of butter. Dissolve
a tablespoonful of flour and thicken a little.
MRS. B. ST. JAMES.
ASPARAGUS.
(English.)
Take only the tender part of the stalk, tie about 12 stalks
into a bundle with white thread; prepare as many bundles as
needed. Drop the bundles into boiling water and cook until
tender, about 20 minutes; take up and drain. Have ready 4 or
more slices of toasted bread on a platter, lay the bundles of
asparagus on the toast, take off the threads and let them drop
apart; pour over this a hot cream sauce and serve at once.
Another way is to cut the asparagus in inch pieces reserving
the tips. Put in boiling water and boil 20 minutes, at the end of
10 minutes' boiling, put in the tips as the cook very quickly.
When done add 1 tablespoonful of butter, season with salt and
pepper and pour over pieces of buttered toast placed in a tureen.
See that quite a bit of water remains when the asparagus is done,
as it will be needed to moisten the toast.
COOKED CABBAGE.
Slice 1 small head of cabbage, cook for 20 minutes in well
salted water, then drain well and pour over 1 cup sweet cream.
Let the cream just heat through and serve immediately.
MRS. B. F. SCHUMACHER.
OYSTER CABBAGE.
Cook the cabbage in water until well done and pour off the
water; add 1/2 pt. of milk thickened with rolled crackers. Season
with butter, salt and pepper.
MRS. R. MORTIMER BUCK, Paw Paw.
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TO COOK CAULIFLOWER.
Let it soak in cold water 1 hour before cooking. Take off
the outside leaves and cut the stem off close. Put it, stem side
down, into boiling water sufficient to cover it; add teaspoonful of
salt, and boil till tender, from 1/2 hour to 1 hour. When done it
may be served in the following ways: First, take up carefully
so as to preserve shape. Place in dish and pour cream sauce over
it. Second, serve in the same way with Hollandaise sauce.
Third, break into small pieces. Put a layer in a buttered baking
dish, sprinkle with grated cheese and a few bits of butter. Repeat
till dish is filled. Pour over it a cupful of milk seasoned with a
teaspoonful of salt and saltspoonful of pepper. Cover with
bread or cracker crumbs, and brown in oven. Fourth and best,
cook the cauliflower whole as given above. When done cover
with drawn butter, not cream sauce. Sprinkle thickly with
grated cheese. Put in oven to brown. Serve either in baking
dish in which it has been browned, or remove carefully to platter
and garnish with parsley.
ESCALLOPED CAULIFLOWER.
Boil till very tender. Drain well and cut in small pieces.
Put it in layers with fine chopped egg and this dressing: Half
pint of milk thickened over boiling water with 2 tablespoonfuls
of flour and seasoned with 2 teaspoons of salt, 1 of white pepper
and 2 ounces of butter. Put grated bread over the top, dot it
with small bits of butter and place it in the oven to heat thor-
oughly and brown. Serve in the same dish in which it was
baked.
MRS. W. H. PETTEE.
SWEET POTATOES A LA CREOLE.
Scrape six large sweet potatoes; cut in halves the long way.
Put in deep baking dish; cover with milk, add 1/2 teaspoon salt
and tablespoon butter. Wet 1/2 teacup of bread crumbs with 1
egg lightly beaten; cover potatoes with these and bake in mod-
erate oven about an hour.
ONIONS AND CARROTS.
Onions and carrots, cooked together, equal quantities, season
with salt, pepper and butter, or make a white cream sauce and
pour over the whole when done.
VEGETABLES
CREAM OR WHITE SAUCE.
Two tablespoons of butter, 2 tablespoons of flour, 1 large cup
of milk, or cream. Rub butter and flour smooth in a saucepan
over the fire, and add the boiling milk or cream gradually, stirring
until all is smooth,; season with salt.
GREEN TOMATOES AND ONIONS.
For 6 persons peal and slice six good sized onions; put in a
fryingpan and almost cover with water. Let boil while preparing
an equal number of green tomatoes. Place in dish with onions,
season with pepper and salt and a generous allowance of butter.
Stir frequently while cooking.
MRS. IDA WATKINS.
CARROTS IN CREAM SAUCE.
The carrots must be very small to make the dish delicate,
as the full grown vegetable has a stronger flavor. Cook the
young carrots in slightly salted boiling water until they can be
pierced easily. Melt two level tablespoons of butter in a sauce-
pan; add a level tablespoon of flour, a few dashes of pepper, one-
half level teaspoon of salt, a saltspoon of powdered sugar and
one cup of thin cream. When the sauce is smooth and well
cooked add two or three gratings of nutmeg, or if the nutmeg is
objectionable, add a few drops of onion juice instead. Put the
carrots into the sauce and simmer a few minutes.
LIMA BEANS.
Shell lima beans and cook in boiling salted water until
tender. Drain, add to enough beans to serve six persons, a cup
of thin cream, a rounding tablespoon of butter and pepper with
more salt if needed. Simmer three minutes longer.
A thin knitting needle is better than a fork for testing vege-
tables in cooking, as it leaves scarcely any mark.
If cauliflower is boiled with the head downward well covered
with water, it will come out much whiter than if exposed to the
air while cooking.
BEET HASH.
One cup hot mashed potatoes, 1 cup diced pickled beets, 1
heaping tablespoon butter, 1 teaspoon sugar, a very little chopped
onion. Serve hot garnished with hard boiled eggs.
MRS. ALBERT WOLFF, Arvada, Colo.
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PARSNIP FRITTERS.
Boil tender, mash fine, picking out the woody bits. To
three large parsnips allow 2 eggs, 1 cup rich milk, 1 tablespoonful
of butter, 3 tablespoons of flour. Salt and pepper. Beat eggs
light, stir in parsnips, beating hard, then butter; salt and lastly
the milk. Fry as fritters or as griddle cakes.
TO DRY SWEET CORN.
Cut the corn from cob carefully sufficient to fill dripping
pan, place in oven hot enough to set the milk and not burn the
corn. Spread on white cloths and put in suitable drying place.
When required for use, take one cup of dried corn, place in
double boiler, cover with boiling water, let stand for two or three
hours until tender. Just before serving, bring to a boil; add
cream, butter, salt and pepper. MRS. JOHN RICE MINER.
BAKED EGG-PLANT.
(A Maryland Recipe.)
Remove the stalk but not the skin, wash, cut into halves, put
on in boiling water and boil till partly tender (about 1/2 hour),
drain, cut into small pieces and season with salt, pepper and
plenty of butter. Place in baking dish with thick layer of bread
crumbs and more butter. Bake till brown in a quick oven and
serve in the same dish.
MRS. C. B. NANCREDE.
BAKED OR ESCALLOPED ONIONS.
Boil, and if large cut into quarters. Put in a shallow dish,
cover with white sauce and buttered crumbs and bake until the
crumbs are brown.
MRS. H. SOULE.
ESCALLOPED ONIONS.
Peel and slice the onions, cover with boiling water and leave
on the stove where they will be kept hot for 10 minutes. Then
drain and place in a dish alternate layers of the prepared onions
and bread or cracker crumbs, using only a thin layer of the latter.
Bits of butter and a sprinkling of salt should be placed between
the layers. Cover with milk which has been previously heated,
and bake 30 minutes or until tender. The dish should be covered.
MRS. M. L. WOODARD.
VEGETABLES
CREAMED CELERY.
Cut fresh, white stalks of celery into pieces an inch long.
Put the pieces into a granite saucepan, and cook until tender in
slightly salted boiling water. When tender drain in the colander
and return the celery to the saucepan. Cover well with rich
milk and season to taste with salt, a little pepper and good butter.
When the milk is well heated, not boiling, add 1 cup of rich,
sweet cream, and serve hot with or without toast. A delicate
dish for luncheon or dinner.
MRS. A. B. STEVENS.
CREAMED CELERY.
Cut celery in pieces about 1/2 inch long---split broad part
before cutting. Pour boiling water over and stew until tender;
adding salt when partly done; drain, put in warm dish, pour
over cream sauce and serve immediately.
CREAM SAUCE.
Use just half the quantity of sauce that you have of celery
or other vegetables. For 2 cups of celery you will need 1 cup of
milk, or less, and some of the celery water if you like; 2 level
tablespoonfuls butter, 2 level tablespoonfuls flour, 1/2 teaspoonful
salt and a little white pepper, rubbed together and add to milk
when boiling, in a double boiler. Potatoes, string beans, parsnips,
turnips, oysters, left-over fish and meats of different kinds are
creamed in the same manner, adding cracker or bread crumbs to
the meats and fish and baking a few minutes.
MRS. E. A. LYMAN.
ESCALLOPED CORN.
Put 1 qt. of canned corn into a pudding dish and season
with butter, salt and pepper. Add 1 cup of milk, cover the top
with cracker or bread crumbs well moistened with milk, and
seasoned with bits of butter on top, and bake in hot oven 3/4 of
an hour.
MRS. C. W. WAGNER.
ESCALLOPED CORN.
Butter a baking dish and put in a layer of cracker crumbs,
then a layer of canned corn, with salt and bits of butter; alternate
the crackers and corn to the top of the dish, finishing with
crackers. Pour in enough milk to come to the top; bake 3/4 of
an hour.
BERTHA G. BUELL.
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CORN PUDDING.
To 2 pt. of corn (if canned press it through a colander, if
fresh, cut very fine from the ear) add 2 eggs, 1 tablespoonful of
flour, butter (melted) the size of an egg, 1 pt. of milk, salt and
sugar so as to be neither salt nor sweet in excess, and a little
pepper. Bake in a greased dish until the custard is set or the
handle of a silver spoon will come out clean.
MRS. R. WAPLES.
CORN FRITTERS.
One dozen ears of sweet corn grated, 3 eggs, 2 tablespoon-
fuls of milk, 2 tablespoonfuls of flour, 1 tablespoonful of sugar,
1 teaspoonful of salt and a little pepper. Bake in small cakes on
griddle with plenty of butter. Serve hot.
ELIZABETH DEAN.
CORN FRITTERS.
Grate 1 dozen ears sweet corn, add 3 eggs well beaten and
5 tablespoons milk, or cream, 3 tablespoons flour and teaspoon
baking powder.
ELLA W. HANSON, Los Angeles, Cal.
CORN PATTIES.
Remove the outer portion of the kernels of green corn with
a grater, then scrape with a knife until the pulp is removed.
When you have 1/2 pt. of the pulp add 1 heaping teaspoonful
flour, 2 eggs and 1/2 teaspoonful salt; stir well and drop in a well
buttered pan. The pan should be hot but not hot enough to
burn the butter; cook until brown then turn and brown on the
other side. Serve hot.
MRS. G. O. HIGLEY.
CORN CAKES.
One pt. bread crumbs, 1 cup canned corn, or green corn left
from a meal, 4 eggs, 1/2 teaspoon salt. Dash boiling water over
crumbs to moisten slightly; stir in the eggs and add corn. Fry
in hot lard; drop in by small spoonfuls. Do not turn over until
set so they will turn easily when they will be a nice golden brown.
Sour milk may be used instead of water by adding enough soda to
sweeten the milk.
MRS. H. M. WOODS.
PARSNIP BALLS.
Boil parsnips till tender, drain and mash, or put through a
colander, season well with butter, salt and pepper. Flour the
hands and form the parsnips into balls. Roll in flour and fry in
drippings in a fryingpan until a nice brown on both sides. If
preferred a well beaten egg and 1 tablespoonful of flour may be
added with the butter, salt, and pepper, and the balls made as
before. Good with roast beef.
PARSNIP FRITTERS.
Pare parsnips and cut in slices either across or lengthwise.
Boil till tender and drain, make batter of 1 egg well beaten, 1/2
cup of milk, 1/4 teaspoonful of salt, and flour enough to make
rather thin batter; dip slices of parsnip in this and drop in boiling
lard; fry till delicate brown. Cooked salsify is very nice treated
in the same way or made into balls the same as parsnip balls.
STUFFED GREEN PEPPERS.
Get peppers that will stand on the blossom end. Cut off the
stem end for a lid, leaving the stem on for a handle. Take out
all inside, being careful to leave no seeds. Make a free meat
stuffing by chopping some tender roast beef, or tough parts of
steak stewed till tender, with 2 tomatoes size of an egg, piece of
an onion, tablespoon of minced parsley, slice of bread 1/2 inch
thick. Season with salt and pepper; if not moist enough add a
little stock. Fill the pepper; put on the lid and bake 3/4 hour in
a moderate oven.
Delicious stuffed green peppers were served at a luncheon
recently. Very large ones were chosen. They had been split
lengthwise into halves, the seeds removed and a mixture of bread
crumbs and minced ham, well seasoned with butter, pepper and
salt, placed in them. They were then moistened with tomato
juice and baked in a hot oven until brown. A little chopped pars-
ley was sprinkled over them just before they were sent to the
table.
MRS. WALDRON.
SALSIFY OR VEGETABLE OYSTERS.
Wash and scrape off skin until they are white, slice across in
rather thin slices, stew until tender in as little water as possible.
When done add milk and if preferred thicken with a little flour
rubbed into butter, salt and a little pepper. Stew in granite
rather than iron.
MISS PAMELA A. NOBLE.
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SUCCOTASH.
Wash 1 pt. shelled (green) lima beans, parboil about 10
minutes, pour off water, add hot water, and boil about 15 min-
utes longer. Cut corn from 6 or 8 good sized ears and add to the
beans. Boil 1/2 hour or until tender. Add salt, pepper and about 2
tablespoons butter. Care must be taken to prevent the mixture
from burning. Scrape the milk from the cob after having cut
the corn.
MRS. L. C. NOBLE, Evanston, Ill.
TO COOK SUMMER SQUASH.
If young and tender cut into thick slices and boil in as little
water as possible, or steam about 1 hour. Drain well, or, better
still, squeeze it in a thin cloth. Mash and season with butter,
plenty of salt and a little pepper. If the squash is old peel and
remove the seeds.
BOSTON BAKED BEANS BY A NEW ENGLANDER.
Carefully pick over and wash 1 qt. of beans, pea-beans pre-
ferred. Put them over the fire in at least 4 qts. of cold water,
into which has been thrown a pinch of baking soda. Boil until
the outer skin will crack when blown upon, about an hour or a
little less. Remove from fire, drain through a colander. Place
about half in a bean pot, then put in 1/2 lb. rather fat salt pork
and 1 lb. quite fat cornbeef, which gives a delicious flavor. Add
the rest of the beans. Over the top pour 2 tablespoonfuls molasses
and cover with cold water. Bake for 6 hours at least, replacing
the water with hot water as it boils away. Let them cook rather
dry at the last and brown on top.
LIMA BEANS.
(Mrs. Owen's Cook Book.)
Boil and when tender, drain, season with butter and pepper
and cream, if you have it.
BOILED ARTICHOKES.
Soak artichokes, wash them in several waters; cut stalks
even, trim away lower leaves and ends of the others; boil in salted
water with tops downwards; let them remain until leaves can be
easily drawn out. Before serving remove the choke and serve
with melted butter.
TO BOIL JERUSALEM ARTICHOKES.
To each gallon of water, 2 large spoonfuls of salt. Wash
artichokes, peel or cut them into a round or oval form, and put
them into a large saucepan of cold water, with salt in the above
proportion. They will take 20 minutes from the time the water
boils to become tender. When done, drain them, and serve them
with a little melted butter poured over them. Time 20 minutes.
COOKING SUMMER SQUASH.
When young and very tender slice across, dip in batter made
of 1 egg, 1/2 cup of milk, a little salt thickened with flour, and fry
brown in drippings or butter.
MRS. L. C. NOBLE, Evanston, Ill.
BAKED BEANS.
Pick 1 qt. of beans free from dirt. Wash and soak in cold
water over night. In the morning pour off the water. Cover
with hot water, put 2 lbs. of corned beef with them, and boil until
they begin to split open. (The time depends upon the the age of
the beans, but it will be from 30 to 60 minutes). Turn them into
the colander and pour over them 2 or 3 qts. of cold water. Mix
1 teaspoonful of mustard and 1 tablespoonful of molasses with
some pepper and salt. Put in a deep earthen pot, then put in the
beans and beef and add boiling water to just cover. Bake slowly
10 hours. Add a little water occasionally.
MRS. CUTTING.
BOSTON BAKED BEANS.
Soak 1 qt. of beans in cold water over night; in the morn-
ing put to cook in cold water; add teaspoonful of soda to the
water; let them come to the boiling point, drain, add new freshly
boiled water, simmer until you may blow the skins off the beans,
turn into colander, pour cold water through them. Pour boiling
water over 3/4 lb. salt pork, scrape and cut rind, then put in bean
pot, add 1 teaspoonful of salt, 1 level tablespoonful of dry mus-
tard, 2 tablespoonsful of molasses, 1 cup of hot water, and pour
over beans. Add enough more water to cover them. Bake 6 to
8 hours in moderate oven. Keep covered with water until the
last hour.
MRS. JUNIUS E. BEAL.
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MILK SAUCE FOR VEGETABLES.
One tablespoon of butter, 1 teaspoon of salt, 2 tablespoons of
flour, 1/8 teaspoon of white pepper, 1 pt. hot milk. Heat butter
till it bubbles, add flour and seasoning, then the hot milk gradu-
ally. If it lumps, cook until it thickens. It may be made thinner
by using more milk, richer by using cream, brown by browning
flour and butter.
JENNIE BUELL.
MASHED POTATOES.
The "greenest" girl will be indignant if her ability to prepare
a dish of mashed potatoes is questioned, while, in truth, very few
trained cooks make the dish to perfection. First put on the
potatoes in cold, salted water, and cook till done, drain and return
to stove to dry. Next put them through a "potato press" (they
only cost 15 cents), and you are then ready to make really fine
mashed potatoes. For a pint and a half of potatoes put on a
tumbler of milk to heat, adding salt and a lump of butter. Before
the boiling point is reached pour over the potatoes and beat hard
for two or three minutes. They will be white as snow, and will
melt in your mouth, literally.
DUCHESS POTATOES.
One pint potatoes, 1 teaspoon butter, 1/2 teaspoon salt, 1 egg,
1 level saltspoon white pepper. Wash, pare and boil potatoes.
When dry and mealy put in the butter, salt, pepper and mash
them thoroughly and quickly. Add the egg, well beaten, and 3
tablespoonfuls of cream or milk. Mix and form into a flat cake
1/2 inch thick. Cut into oblongs or squares or shape into balls;
brush over with white of egg or milk and bake in a hot oven
until a delicate brown.
DUTCH FRIED POTATOES.
Fry a teaspoonful of chopped onion in pork fat or butter,
add 2 cupfuls sliced raw potatoes, 1/2 teaspoonful pepper and fry
a delicate brown. Beat an egg light, pour over the potato and
take up at once in a hot dish.
STEAMED SWEET POTATOES.
Take half a dozen medium-sized sweet potatoes and steam
until done. Remove and put into a pan, sprinkle with salt and
pepper, put a bit of butter on each and place in the oven and dry
until slightly brown.
SWEET POTATO CROQUETTES.
For eight croquettes use 1/2 cupful hot milk, two tablespoon-
fuls. butter, 1/2 teaspoonful salt, 2 eggs, enough sweet boiled
potato to make a pint; bread crumbs. When the potatoes have
been mashed smooth and light, beat into them the hot milk, and
then the salt and butter; next beat 1 egg light, and beat this into
the mixture, which should be shaped into croquettes; beat the
second egg in a soup plate; cover croquettes with egg, and roll
them in bread crumbs; fry in fat till they turn brown. Serve at
once.
CAULIFLOWER WITH DRESSING.
Nearly all cook books give "twenty minutes" as the proper
time for cooking cauliflower. Cooked a full hour it is a different
vegetable, and tried once you will never cook it a shorter time.
Tie it in a clean white cloth. Put it on in cold salted water (stem
up) in a graniteware or porcelain-lined saucepan, never in iron or
tin. When done place it (flowers up) in a hot platter and pour
over it the following sauce: Rub together a tablespoonful of
butter and flour to a smooth paste, add gradually a cup and a half
of the water in which the cauliflower was boiled. Let this boil
for two or three minutes, seasoning with salt and pepper, and just
before serving add the well-beaten yolk of an egg, mixed with
a tablespoonful of cold water to prevent curdling. This is also
the best sauce for asparagus, using the water in which the vege-
table is boiled.
FRIED TOMATOES, WITH CREAM.
Cut six large, firm tomatoes in halves, without peeling, lay
them in a pan, with a large tablespoonful of melted butter, having
the skin side down. Fry them very slowly until quite tender,
then place them carefully on a hot dish and let the butter remain-
ing in the pan brown a little, then stir a tablespoonful of flour
into it. When this is brown add to it half a pint of boiling milk,
and a saltspoonful of salt, stir and blend until smooth. Stir all
and boil three minutes, then pour it over the tomatoes, first
adding a dash of pepper and a pinch of salt to each piece.
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SHREDDED WHEAT BISCUITS, WITH TOMATOES.
Split into halves three biscuits, place in baking pan. Pour
over sufficient milk to soak them, about four tablespoonfuls to
each, and over each one teaspoonful of melted butter. Peel and
cut in slices four solid tomatoes; place them on the biscuits and
bake in quick oven 15 minutes. Dust a little salt and pepper over
the tomatoes and put a tablespoonful of butter in little bits over
the whole. Transfer carefully with cake turner to hot dish and
serve. This is a quickly prepared, appetizing and nutritious
dish.
ASPARAGUS WITH EGGS.
Use two bunches of asparagus, half a dozen eggs, 3 table-
spoonfuls of butter and two and a half level teaspoonfuls of salt.
After cutting off the tough ends wash the asparagus, tie it in a
bundle and put it in a saucepan with enough boiling water to
cover it. Boil for 25 minutes, adding 2 teaspoonfuls of salt at
the end of the first quarter of an hour. When done take from
fire and drain. Untie the bundle and place the asparagus in a
baking dish. Spread half the butter on it and set the dish to
keep hot. Beat the eggs light and add 1/2 teaspoonful of salt and
the remainder of the butter, broken into bits. Pour this mixture
over the asparagus and set dish in a moderate oven for four min-
utes. Serve very hot.
RICE BALLS.
Thoroughly mix a brimming tablespoonful of lemon juice
with a pint of cold, boiled and well-drained rice. Press into
tight balls the size of a walnut. Drop in hot fat until a golden
brown. Drain on paper, dust with pulverized sugar and serve
at once. Very delicate.
BAKED CABBAGE.
Trim a small cabbage and cut in quarters; parboil and drain.
Butter a plate that can be set in the oven and cover with a table-
spoon of finely chopped raw bacon. Arrange the cabbage on the
plate, after having cut out the coarser part of the stalk. Pour
over a cup of white sauce and sprinkle with crumbs that have
been dried and sifted. Pour 2 tablespoons of melted butter over
and set the whole in the oven to brown the crumbs. Serve in
the same dish.
VEGETABLES
ESCALLOPED OYSTER PLANT.
Boil the vegetable without scraping, until the skin peels off.
Slice thin. Put into an earthen baking dish a layer of bread
crumbs, a layer of salsify, seasoned with salt, pepper and butter.
Repeat until the dish is full, with buttered crumbs on top.
Moisten with milk and bake until top is brown.
CUCUMBER FRITTERS.
Peel and grate three full-grown, tender cucumbers. Press
all the juice from the pulp and add to two cups of the pulp 1/2 a
cup of cream, a cup of flour, 1 tablespoonful of melted butter, a
level teaspoonful of salt and half a saltspoonful of white pepper.
Beat 4 eggs, yolks and whites separately, very light, and add to
the batter, which should be very thick. Have ready a kettle of
boiling cotosuet and drop in one large spoonful at a time, remov-
ing as soon as crisp and brown. Serve as you would fried
oysters, which they very much resemble.
CUCUMBER JELLY.
This is especially nice to serve with any fish, or it makes a
good salad course served with lettuce leaves, which have French
dressing upon them. Pare 4 large cucumbers, not too ripe. Cut
up and stew in 1 qt. of water with a small onion, full teaspoon
salt, 1/2 teaspoon white pepper. Soak meanwhile half box gela-
tine in teacup cold water. When cucumbers are perfectly soft
stir in the gelatine until it is fully dissolved. Then strain so as
to avoid the seeds. When almost cold peel and slice very thin
1 cucumber; line the mold, which has been wet with cold water,
with it; pour in the liquid jelly; allow to "set" very firmly. If
served on platter upon lettuce leaves pour the French dressing
over the mold as well as leaves. French dressing is made in pro-
portion of 2 tablespoons of salad oil to 1 of vinegar, with 1/2 tea-
spoon salt.
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(AACookbook0132)
Peas in potatoe cases mix three cup of ***ay
mashed potatoes and the yolks of two eggs
slightly beaten. Season melts salt & pepper and
add in little grated onion on chopped parsba$
it drained. With a food simple smooth dom
on flatten in molding food and with a
small corky matter in sharp simple eat them into
rounds soup a depressions in enter of each and
brush over each one with a little molted butter
and beaten egg and from carefully in the over.
Then served fill centers with *** made
very hot with *** a spoonful of molted butter pond
over each serving.
VEGETABLES
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(AACookbook0133)
VEGETABLES
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(AACookbook0134)
PICKLES AND RELISHES
Pickles should never be put into vessels of brass, copper or
tin, as the action of the acid on such metals often results in
poisoning the pickles. Porcelain or granite-ware is the best for
such purposes.
Vinegar that is used for pickling should be the best cider or
white-wine, and should never be boiled more than five or six min-
utes, as it reduces its strength. In putting away pickles, use
stone or glass jars; the glazing on common earthenware is ren-
dered injurious by the action of the vinegar. When the jar is
nearly filled with the pickles, the vinegar should completely cover
them, and if there is any appearance of their not doing well, turn
off the vinegar, cover with fresh vinegar, and spices. Alum in
small quantities is useful in making them firm and crisp. In
using ground spices, tie them up in muslin bags.
To green pickles, put green grape-vine leaves or green cab-
bage leaves between them when heating. Another way is to heat
them in strong ginger tea. Pickles should be kept closely cov-
ered, put into glass jars and sealed tightly.
"Tumeric" is India saffron and is used very much in pickling
as a coloring.
A piece of horse-radish put into a jar of pickles will keep the
vinegar from losing its strength, and the pickles will keep sound
much longer, especially tomato pickles.
CHILI SAUCE.
Chop 18 tomatoes, 6 green peppers and 3 onions fine. Add
1/4 cup of salt, 1 qt. of good vinegar, 1 cup of brown sugar, 1 level
tablespoon each of ground ginger, cloves and allspice, 1 grated
nutmeg and 2 level tablespoons of ground cinnamon. Simmer
together for 2 hours, bottle and seal. Or put in small jars and
seal.
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(AACookbook0135)
FRENCH PICKLES.
One peck of green tomatoes chopped fine, 6 large onions
chopped fine, sprinkle over them 1 cup of salt and let them stand
over night. In the morning drain and boil for 15 minutes in 2
parts water and 1 part vinegar; drain again; take 2 qts. Of
vinegar, 2 lbs. of sugar, 1 tablespoonful each of cloves, cinnamon,
allspice and mustard seeds; boil together for 15 minutes.
CHARLOTTE HUTZEL.
MEXICAN PICKLES.
Four qts. of green tomatoes, 6 large peppers, 3 onions; chop
them all very fine. Put a layer of this mixture in an earthen
jar, and then a layer of salt alternately, and let it remain over night,
then drain off the water and add 1 tablespoonful each of pepper-
corns, mustard seed and whole cloves. Simmer the whole for a
few minutes in 3 pts. of vinegar, then set away in a cool place,
and after two or three weeks pour off the vinegar and add fresh.
In a week after this has been done the pickles will be ready for
use.
MRS. JAMES B. ANGELL.
OIL PICKLES.
One hundred cucumbers sliced as for the table, 1 qt. onions
sliced; soak over night in brine; 2 cups of olive oil, 1 oz. white
mustard seed, 3 ozs. ground black pepper, 1 oz. celery seed. Mix
spices well with oil, then with cucumbers and onions. Put in jars
with a small piece of alum and cover with cold vinegar.
MRS. J. H. PRENTISS.
SWEET TOMATO PICKLE.
Eight pounds of green tomatoes chopped fine, 4 lbs. brown
sugar, boil 3 hours, add 1 qt. vinegar, 1 teaspoonful of cloves
ground, 2 teaspoonfuls of cinnamon ground, 1 teaspoonful of
mace ground. Boil 20 minutes and bottle.
MRS. L. P. HALL.
EAST INDIA PICKLES.
One hundred cucumbers (large and small), 1 peck green
tomatoes, 1/2 peck onions, 4 cauliflowers, 4 red peppers (without
seeds), 4 heads celery, 1 pint bottle horse-radish. Slice all, stand
in salt 24 hours; then drain, pour over weak vinegar, stand on
stove until it comes to a boil, then drain again. One ounce of
PICKLES AND RELISHES
ground cinnamon, 1 ounce ground turmeric, pound mustard, 1/4
lb. brown sugar; wet these with cold vinegar; add sufficient vine-
gar to moisten all the pickles. Cook all together 10 minutes.
Seal in bottles while hot.
CHOPPED SWEET PICKLES.
(Southern Recipe.)
One peck green tomatoes, 6 large onions, 6 large green pep-
pers, 2 bunches celery, 2 lbs. seeded raisins, 1 lb. minced citron.
Sugar and spices to make quite a rich syrup with vinegar to
cover. Also ginger root, minced fine, if flavor is liked. Chop all
the vegetables very fine, add a teacup salt and let stand over night.
Strain very carefully and pour over vinegar and water (about
half and half) sufficient to cover and cook till tender. Strain
this off and pour over sweetened and spiced vinegar and let cook
slowly about 2 hours. Add raisins and citron half an hour before
pickle is done.
MRS. C. A. DAVIS.
MIXED PICKLES---VERY FINE.
Two medium-sized cabbages, 30 medium-sized cucumbers,
1/2 pk. green tomatoes, 6 onions, 6 large green peppers, 1/2 lb.
white mustard seed, 1 oz. celery seed, 1/4 teacup ground black
pepper, 1 oz. turmeric, 1 lb. sugar. Cut finely or chop the
vegetables, slicing the cucumbers 1/8 inch thick. Pack over night
in salt. Strain in the morning and cover with equal parts of
vinegar and water. Strain again in 24 or 48 hours. Boil the
spices in a bag with the sugar in 1 l/2 gallons of vinegar and pour
hot over the drained vegetables. Let it stand a day or two. Then
drain off the vinegar and scald again---generally twice is sufficient.
After scalding the last time add a little mustard seed and if liked,
a little salad oil. Let bag of spices remain in jar.
F. H. D.
MUSTARD PICKLES.
One qt. of small green cucumbers, 1 qt. of large green
cucumbers, sliced, 1 qt. of green tomatoes cut in bits, 1 qt. of fine
white button onions, 1 large cauliflower divided into flowerets,
4 green peppers cut into bits. Put in a weak brine made of 1 cup
of salt to 1 gal. of water and let soak 24 hours, then scald up
in the brine, drain thoroughly. While they are draining put 2
qts. best vinegar on stove. Mix together dry 3 tablespoonfuls
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(AACookbook0136)
mustard. 1 tablesponful sugar, 1 tablespoonful turmeric, 1 small
cup of flour. Dissolve in a little cold vinegar; add to the boiling
vinegar and cook until thick, stirring continually or it will stick
or burn; add pickles and stir together. Will keep indefinitely.
ELIZABETH W. DEAN.
GREEN TOMATO CATSUP.
One pk. green tomatoes, 1 doz. large onions, 1/2 pt. salt; slice
tomatoes and onions. To layer of these add layer of salt; let stand
24 hours, then drain. Add 1/4 pound mustard seed, 3 dessert-
spoons sweet oil, 1 ounce allspice, 1 ounce cloves, 1 ounce ground
mustard, 1 ounce ground ginger, 2 tablespoonfuls black pepper,
2 teaspoonfuls celery seed, 1/4 pound brown sugar. Put all in
preserving pan, cover with vinegar, and boil 2 hours.
WALNUT CATSUP.
Take green walnuts before the shell is formed (usually in a
proper state early in August). Grind or pound them in an earthen
or marble mortar. Squeeze out the juice through a coarse cloth,
and add to every gallon of juice 1 pound of anchovies, 1 pound
salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each
ginger, cloves and mace, and the root of one horse-radish. Boil
all together till reduced to half the quantity. Pour off, and when
cold bottle tight. Use in 3 months.
CHOW CHOW.
One qt. large cucumbers, 1 quart small cucumbers, 2 quarts
onions, 4 heads cauliflower, 6 green peppers, 1 quart green toma-
toes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups
flour, 1 ounce turmeric. Put all in salt and water one night; cook
all the vegetables in brine until tender, except large cucumbers.
Pour over vinegar and spices.
TOMATO SOY.
One-half peck tomatoes, 1 large pepper cut fine, 1 large onion
cut in slices, 1 tablespoonful each of ground allspice, black pepper
and celery seed, 1/4 cup of salt, 1/2 pint of vinegar. Boil all
together slowly 1 hour; cool, and bottle for use.
PICKLES AND RELISHES
MANGOES.
Take small musk melon and cut an oval piece out of one side;
take out the seeds with teaspoon, and fill this space with stuffing
of chopped onions, scraped horse-radish, mustard seed, cloves,
and whole pepper; sew in the piece. Put in jar, pour boiling vin-
egar, with a little salt in it, over them. Do this 3 times, then put
in fresh vinegar, cover close.
HIGDOM.
Chop fine 1 peck of green tomatoes, 6 large onions, 1 large
cabbage and 3 peppers. Cook with 1/2 cup of salt for 10 minutes,
and then drain. Add 3 cups of brown sugar, 2 tablespoons each
of cinnamon and allspice, 1 tablespoon of cloves, a little black
pepper, and celery seed if you like. Cover with cold vinegar.
GREEN TOMATO PICKLE.
Slice 1/2 peck of green tomatoes and 6 large onions in layers,
sprinkling salt on each layer. Let them remain over night, then
pour off the brine and add 1 cup sugar, 2 teaspoons each of
ground cloves and cinnamon, 1 teaspoon of cayenne pepper, 1/2
pint vinegar. Let them boil 45 minutes. Then add 4 heaping
teaspoons mustard mixed with 1/2 pint of vinegar. Boil 15 min-
utes and bottle.
CUCUMBER PICKLES.
Cover 4 or 5 hundred gherkins with boiling soft water, and
let stand for 24 hours. Then wipe each one carefully and return
to the crock. Turn over them a brine made of 1 gallon vinegar,
1 cup of salt, and 1 tablespoon of alum. Let stand a week. Then
pour off and bottle. Scald 1 gallon of vinegar sweetened and
spiced to your taste with brown sugar, cinnamon, cloves, mace
and white mustard seed, adding if you wish, peppers and horse-
radish. When this spiced vinegar is cold, fill up your bottles.
MRS. A. W. WILSON.
PICKLED RED CABBAGE.
Slice it into a colander, sprinkle each layer with salt; let it
drain 2 days, then put into a jar, pour boiling vinegar enough
to cover, put in few slices of red beet-root. Choose purple red
cabbage. Those who like flavor of spice will boil it, with the
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(AACookbook0137)
vinegar. Cauliflower cut in bunches, and thrown in after being
salted, will look red and beautiful.
MADE MUSTARD.
Mix together 3 teaspoons flour, 4 teaspoons dry mustard, 4
teaspoons dry sugar, small spoon of salt, and then mix in butter
the size of a walnut. Add 1/2 cup boiling water, and let boil
until thick. Then add 3 tablespoons of thick sweet cream, and
1/2 cup of vinegar.
HORSE RADISH SAUCE.
Grate very fine a stick of horse-radish. With 2 tablespoons
of it mix 1 teaspoon of salt and 4 tablespoons cream; stir briskly
and add by degrees a wine glass of vinegar.
MRS. A. W. WILSON.
BEET PICKLES.
Cook them until tender. Put in glass can and cover with the
following: One qt. of vinegar to 1 pound of sugar; 1 tablespoon
of mixed spices and a little salt. Boil together and pour over the
beets and seal while hot and they will keep two years and be as
nice as when canned.
MRS. FRANK STONE, Peninsula Cook Book.
PEPPERS FOR WINTER USE.
Remove the seeds and wash thoroughly. Attach the lids to
the peppers to which they belong by taking a stitch to join them
and tying the thread and cutting. Make a brine that will bear up
an egg. Put the peppers in this, weighting them down so they
will be well covered with the brine. They will keep indefinitely
and are almost as good for stuffing as the fresh ones. Before
using them take what you wish from the brine and soak in water
for an hour.
MRS. M. D. ADAMS, Alexandria, Ind.
PICKLING CAULIFLOWERS.
Take whitest and closest cauliflowers in bunches; spread
on earthen dish, cover them with salt, and let stand 3 days to draw
out all the water. Then put in jars, pour boiling salt and water
over them, let stand over night; then drain with a hair sieve.
and put in glass jars; fill up jars with vinegar; cover tight.
PICKLES AND RELISHES
PICCALILLI.
One qt. green tomatoes, 1 qt. of onions, 1 good sized cab-
bage, 15 medium sized peppers, chop very fine and mix all
together, salt well and leave till morning; then press out all the
brine, pack in jars and pour over a nice cider vinegar. This is
an excellent appetizer.
MRS. WIRT CORNWELL.
CHOPPED PICKLES.
This never fails to be pronounced the finest pickle eaten.
Take 6 large cucumbers, 1/2 peck of green tomatoes, 1 head of
cabbage, 4 large onions, 3 large bunches of celery, 4 small pep-
pers, 2 lbs. of brown sugar, 5 cents worth of mixed white mus-
tard and celery seed, 1 gallon of vinegar, 1/2 teacupful of grated
horse-radish; chop all fine, and sprinkle 1 cupful of fine table
salt through it, pack in a jar and let stand 24 hours; heat up in
weak vinegar at first, drain and boil 20 minutes in clear, strong
vinegar, pack in a jar with horse-radish leaves over the top.
MRS. ROBERT CAMPBELL.
MIXED PICKLES.
One pk. small onions, 1 pk. green tomatoes, 1/2 pk. small
cucumbers, 3 heads cauliflower cut in small pieces. Put in weak
brine over night, drain thoroughly. Use pure cider vinegar 1
gal., add 4 ozs. white mustard seed, 1 oz. celery seed, some stick
cinnamon, 2 lbs. brown sugar, 6 large green peppers cut in pieces.
Simmer on stove 1/2 hour.
MRS. G. E. SUTHERLAND.
PICKLES.
Two qts. of small onions, 2 qts. of small tomatoes, or large
ones sliced, 2 qts. small cucumbers, 1/4 lb. mustard, 2 cups sugar,
2 cts. worth turmeric, 1 large head cauliflower cut fine. Salt all
and let stand over night, then scald in weak vinegar, then scald
in strong vinegar with the mustard, turmeric, sugar and 1/4 lb. of
mixed spices, 1 cup of flour to thicken. Let scald well in this
and can. Excellent.
MRS. M. C. PETERSON.
MUSTARD PICKLES.
Two qts. small cucumbers, 2 qts. of large cucumbers, 4 qts.
of small onions, 1 oz, of turmeric powder, 3 or 4 cauliflowers, 6
green peppers cut in strips, 1 1/2 lbs. of ground English mustard,
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(AACookbook0138)
6 cups of granulated sugar, 2 cups of flour. Make paste of
flour with 1 gal. of vinegar. Soak vegetables in salt water over
night, put into scalding vinegar and cook, then thicken liquor
with paste and pour on the pickles.
MRS. C. A. BEGLE.
MUSTARD PICKLES.
One qt. cucumbers, 1 qt. cauliflower, 1 qt. green tomatoes,
2 green peppers. Cut in pieces and soak in brine over night.
One qt. small onions put in salt over night. In the morning
drain and pour boiling water over them. Drain the vegetables,
put in a jar and make the following liquor and pour over hot:
One qt. vinegar, 1/2 cup mustard, 1 tablespoon oil, 1 tablespoon
turmeric. Let it stand one week, then drain off the liquor, heat,
add 1/2 cup sugar, 1/4 cup corn starch, boil and pour over.
MRS. KEECH.
MUSTARD PICKLES.
Two heads of cauliflower cut in pieces, 1 qt. small onions, 1
qt. of small green tomatoes, 2 qts. of small green cucumbers, 4
green peppers sliced, 2 bunches of celery cut up fine. Soak
cauliflower, cucumbers and tomatoes over night in weak brine;
in the morning drain and cook all the above in weak vinegar,
when tender drain well, then take 1 gal. of good vinegar, 1/2 lb.
ground mustard, 1 cup of cornstarch, 3 cups of sugar, 1 oz. of
turmeric, 1/2 teaspoonful of black pepper, 1/2 teaspoonful of cay-
enne pepper; boil until it thickens, then add above.
JENNIE KELLY.
CHILI SAUCE.
Eighteen good sized tomatoes, 6 medium sized onions, 3 red
peppers, 2 1/2 cups of vinegar, 1 cup of sugar, and 1/3 cup of salt.
Chop onions and peppers fine, peel the tomatoes and squeeze out
the juice, take the juice with all except tomatoes and boil together
a few minutes, then add tomatoes chopped fine, and boil about
20 minutes, when it is ready to seal.
MRS. W. H. JACKSON.
CHILI SAUCE.
Twenty-four ripe tomatoes, 8 onions, 12 green peppers, 4
tablespoons salt, 8 tablespoons sugar, 4 tablespoons cinnamon,
4 teaspoons ginger, 8 teacups vinegar; peppers and onions chop-
ped fine, put all together and boil 3 hours.
MRS. MENSEL.
PICKLES AND RELISHES
COLD CATSUP.
Four qts. of tomatos after they have been mashed fine and
run through a sieve, 1 qt. grated horse-radish, 1 qt. cider vinegar,
1 teacup sugar, 1 teacup salt, 1 teacup mustard, 1 teaspoon
cloves, 1/2 cup grated onion, 1/2 cup celery seed, 2 teaspoons black
pepper, 2 teaspoons cayenne pepper, 2 teaspoons allspice. Mix all
together thoroughly and bottle.
MRS. ALBERT WOLFF, Arvada, Colo.
CELERY SAUCE.
Sixteen large ripe tomatoes, 5 onions, 1 red pepper, 4 heads
of celery, 3 1/2 cups vinegar, 2 tablespoonfuls of salt, 6 tablespoon-
fuls of sugar. Chop fine and boil until thick (one hour or more).
ANTWERP SAUCE.
Four common sized onions, 1/2 peck ripe tomatoes, skinned;
2 red peppers, 1/2 scant teacup of salt, 1 teacup of white sugar, 3/4
teacup of white mustard seed, 1 teacup grated horse-radish, 2
tablespoons each of cloves, cinnamon and black pepper, 3 table-
spoons celery seed and 1 qt. cider vinegar. Chop peppers and
Onions very fine, chop tomatoes and drain them; mix well with
the spices and put in a stone jar with a cover. Do not cook.
MRS. EUGENE F. MILLS.
TOMATO SAUCE.
One peck of ripe tomatoes, 4 lbs. white sugar, 1 cup vinegar,
1 teaspoon cloves, stew gently 4 hours.
MARY EARLENBUSH.
MEAT SAUCE.
Five qts. of currants, 4 lbs. of sugar, 1 1/2 lbs. of raisins
stoned and chopped, 4 oranges seeded and chopped with peel.
Stew together 1 hour and put up as jam.
MRS. BELLE GUTHE.
TOMATO CATSUP.
One peck of tomatoes, 6 tablespoonfuls of salt, 4 tablespoon-
fuls of mustard, 2 tablespoonfuls of cinnamon, 1/2 tablespoonful
of allspice, 1/2 tablespoonful of cloves, 1/2 tablespoonful of black
pepper, 1/2 tablespoonful cayenne, 1 pt. of vinegar. Boil the
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(AACookbook0139)
tomatoes until tender, rub through a sieve to remove seeds, add
seasoning and simmer 3 hours.
MRS. A. H. PATTENGILL.
TOMATO CATSUP.
Wipe and break into pan or kettle 1 peck nice, ripe, juicy
tomatoes. Cook till tender. When cool enough put through
sieve and replace over the fire. Add salt, 1/2 cup each cloves,
allspice; 1 pt. best vinegar before boiling, and boil 1 hour. Bottle
or put in jugs, it will keep as well in open jars, for 2 years.
MRS. H. M. WOODS.
RIPE CUCUMBER CATSUP.
Twelve ripe cucumbers, 4 onions. Grate and remove the
seeds. Let stand over night in a colander, measure juice. Do
not use the juice, but add as much vinegar. Salt and pepper to
taste. Bottle as other catsup.
MRS. JOHN E. TRAVIS.
GRAPE CATSUP.
Cook together 8 pounds of grapes, 4 pounds of sugar, 1 qt.
of vinegar, 3 level tablespoons of ground cloves and the same of
cinnamon. If the spice is liked very strong, measure the table-
spoons slightly rounding. After cooking 2 hours at a moderate
heat, strain through a colander and seal in bottles.
PICKLED CUCUMBERS.
For a panful of freshly picked cucumbers add a handful of
salt and small piece alum, cover with boiling water. When cold
put into vinegar. When all the cucumbers are gathered turn
off the old vinegar. Spice or pepper if desired, and press down
with weight for use. These will keep in crocks the year through.
MRS. H. M. WOODS.
PICKLED CUCUMBERS.
Wipe the amount you wish to pickle, place layer of cucum-
bers in jar, with slight layer of salt alternately, until jar is
full; then pour over this boiling water until the cucumbers are
covered. Let stand 24 hours, then drain, scald vinegar sufficient
to cover. Flavor with whole spices, brown sugar, red pepper.
Green tomatoes, cauliflower, small onions may be done in the same
way.
NONA V. O'BRIEN.
PICKLES AND RELISHES
PUMPKIN PICKLES.
Pumpkin pickles are made just as those made from the
watermelon.
Sweet Pickle Syrup.---Four lbs. of brown sugar, 1 cup of
mixed whole spices, cinnamon, allspice, cloves, 1 qt. of vinegar.
Tie the spices in a bag and boil with the vinegar and sugar. Skim
well. Pare the pumpkin and cut into pieces 1/2 inch thick and 2 or
3 inches long. Boil 1 oz. of alum in 1 gallon of water, pour it
on the rinds and let them stand for several hours. Take out and
put into cold water; when cold boil them 1/2 hour in the syrup.
Boil the syrup 3 mornings and pour over the rinds, enough to
cover them.
MRS. BELLE GUTHE.
WATERMELON PICKLES.
Cut the rind into small pieces and cover with cold water to
which add 1 tablespoonful salt. Let boil until it can be pierced
with a fork (about 1 hour), then drain off the water and throw
pickles into cold water changing it several times while the follow-
ing syrup is prepared: One qt. vinegar, 3 lbs. sugar, 4 table-
spoonfuls stick cinnamon, 1 tablespoonful whole cloves. Let this
boil 5 minutes and pour it over the pickles from which the water
has been drained. Let stand over night; the next day drain off
the syrup and let boil for 5 minutes then pour over pickles. The
third day boil all together 5 minutes when it is done. Put a
piece of cheese cloth over the pickles to keep cloves and cinnamon
away and the third day omit the spice altogether. This keeps
them light colored.
MRS. T. C. TRUEBLOOD..
SPICED WATERMELON.
Cut up watermelon and take out all the red portion. Then
cut the rind into pieces about 2 inches square and pare off the
green outside part, using only the white portion. After this is
done soak in salt and water over night, and in the morning
drain off this water and put in clear water and stew until tender
enough to run a broom-straw through. Then drain and put in
kettle with 1 pt. of vinegar to 3 lbs. of light brown sugar and 4
lbs. of fruit; add a little stick cinnamon and cloves, and cook
the same as spiced peaches.
MRS. E. B. BROOMHALL.
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(AACookbook0140)
SPICED CURRANTS.
Five lbs. currants or juice, 4 lbs. sugar, 1 pt. vinegar, 2
tablespoons cinnamon, 2 tablespoons cloves, boil slowly 2 or 3
hours till quite thick.
SARAH M. WOOD.
SPICED CURRANTS.
Four qts. of currants picked from the stems, 1 pt. vinegar,
boil together about 20 minutes, then add 2 lbs. of sugar and 1
teaspoonful each of allspice, cloves and cinnamon, and boil until
thick enough.
MRS. W. H. JACKSON.
SPICED GOOSEBERRIES.
Five lbs. of gooseberries green or ripe, 4 lbs. sugar, 1 pt. of
vinegar, 1 heaping tablespoonful of cloves, 1 heaping tablespoon-
ful of cinnamon; boil slowly 2 or 3 hours.
MRS. C. E. GREEN.
SPICED TOMATOES.
One pt. of sliced ripe tomatoes, 1 pt. of brown sugar, 1/2 pt. of
vinegar; fill an 8 qt. kettle nearly full with this mixture. Add
1 1/2 ozs. of whole cloves, 1 1/2 ozs. of whole allspice, 3 ozs. of stick
cinnamon, tied in bags; cook slowly 5 or 6 hours. Canned toma-
toes may be used.
MRS. C. E. CROCKER.
SPICED TOMATOES.
Three lbs. of ripe fruit, pared and sliced, 1 pt. of vinegar, 1
qt. of sugar, add spices to taste and boil to a jam. Nice for cold
meats.
MRS. M. B. GILBERT.
SPICED GRAPES.
To 6 lbs. of grapes add 3 lbs. of sugar, 1/2 pt. of vinegar, 2
teaspoonfuls of cinnamon, 2 teaspoonfuls of cloves, 2 teaspoon-
fuls of allspice; seed the grapes, cook the skins in a little water
until tender, cook the pulp until soft and strain through a sieve;
then add the vinegar, sugar and spices, after mixing the pulp
and cook until thick and put into jelly glasses. Other fruits can
be prepared in the same way.
MRS. HENRY S. DEAN.
SPICED CHERRIES.
Five lbs. of fruit, 3 lbs. of sugar, 1 pt. vinegar, 1 teaspoonful
of cinnamon, 1 teaspoonful of allspice, 1 teaspoonful of cloves, 1/2
teaspoonful of mace. Stone the cherries, boil the vinegar, sugar
and spices to a syrup, add cherries and cook about 2 hours until
thick.
MRS. E. LUICK.
SPICED CRAB APPLES.
Four lbs. of fruit, 4 lbs. of sugar, 1 pt. of vinegar, stick a
clove in each apple and steam till tender. Make a syrup of
vinegar, sugar, and a little stick cinnamon, boil a few apples at
a time in the syrup 15 minutes, and put in glass cans, filling up
with the syrup.
MISS MARY HIMES.
PICKLED PEARS AND PEACHES.
Prepare carefully good sound fruit, not too ripe. For 1 peck
of fruit put 2 or 3 qts. of good mild vinegar into fruit kettle and
as much fruit as it will cover, boil until tender, when it will be-
somewhat transparent; as fast as cooked put into the crock in
which it will remain and cover closely with earthen cover or
plate. When all are thus cooked add to the remaining vinegar
from 3 to 5 lbs. of sugar according to taste, 1/2 oz. of cloves, 1
oz. of cinnamon, tie cloves in a cloth, break cinnamon in small
pieces, add more vinegar if necessary to make at least 2 qts. In
all. Boil well and pour over fruit. When perfectly cold they may
be put away. Never fails. No heating over.
MRS. H. M. WOODS.
SWEET PICKLE FOR PLUMS, PEACKES OR TOMATOES.
Four qts. cider vinegar, 5 lbs. sugar, 1/4 lb. cinnamon, 2 oz.
cloves to 7 lbs. fruit. Scald the vinegar and sugar together and
skim, add spices, boil up once, and pour over the fruit. Pour off
and scald vinegar twice more at intervals of 3 days, and then
cover all close. A less expensive way: Take 4 lbs. sugar to 8
lbs. of fruit, 2 ozs. cinnamon, 1 oz. cloves, 1 teaspoonful salt, 1
teaspoonful allspice.
PICKLED PEACHES.
Seven lbs. of fruit, 4 lbs. of sugar, 1 oz. of cloves, 1 oz. of
cinnamon, 1 pt. of vinegar. Rub the peaches with a cloth first,
put them in a jar carefully, boil the syrup, pour over the fruit;
let it stand 24 hours; repeat twice; the last time boil them all
together, put 2 cloves in each peach, or prick them.
MRS. M. B. GILBERT.
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MANGO PEACHES.
Select large, fine peaches, cut in half and remove the pits.
Fill the cavity with mixed black and white mustard seed and
press a clove into each peach. Fasten halves together with
wooden toothpicks; pack in crocks. Make a syrup of 3 lbs. of
sugar to 1 1/2 pts, of vinegar according to the quantity of peaches.
Put a small bag of cinnamon and cloves unground into the
syrup and let boil; skim carefully and pour that over the
peaches, cover and set away for 24 hours. Pour off the syrup
and reheat 2 or 3 days in succession according to the ripeness
of the peaches; the last time taking out the toothpicks and pack-
ing closely into 2 qt. cans. Let the syrup boil down until quite
rich, adding more sugar if necessary; pour over pickles and cover
jars.
MRS. EDWARD D. CAMPBELL.
SWEET PICKLED PEACHES.
For 7 lbs. of peaches or pears, take 4 lbs. nice brown sugar,
I pt. of vinegar, 1/2 oz. of cinnamon, 1/4 oz. of cloves; boil up
together for a few moments, then pour over the fruit and let it
stand over night. Next day boil very slowly 1 hour, or until a
fork will pierce the fruit easily. Whole spices are frequently
used. When fruit is done take out and strain liquid over it. If
ground spices are used tie in muslin bag.
MRS. C. K. MCGEE.
SWEET TOMATO PICKLE.
One peck of green tomatoes and 2 onions, sliced; sprinkle
with 1 cup of salt and let stand over night. In the morning
drain, add to the tomatoes 2 qts. of water and 1 qt. of vinegar;
boil 15 minutes, then drain again, throw this vinegar and water
away; add to the pickle 3 lbs. of sugar, 2 qts. of vinegar, 2
tablespoonfuls each of cloves, allspice, ginger, mustard and cin-
namon, and boil 15 minutes.
MRS. CUTTING.
TO PICKLE ONIONS.
Peel the onions until they are white, scald them in strong
salt and water, then take them up with a skimmer; make vinegar
enough to cover them, boiling hot; strew over the onions whole
pepper and white mustard seed, pour the vinegar over to cover
them; when cold, put them in wide-mouthed bottles, and cork
them close. A tablespoonful of sweet oil may be put in the bot-
tles before the cork. The best sort of onions for pickling are the
small white buttons.
PICKLED MUSHROOMS.
Sufficient vinegar to cover the mushrooms, to each quart of
mushrooms, 2 blades pounded mace, 1 ounce ground pepper; salt
to taste. Choose some nice young button-mushrooms for pick-
ling, and rub off the skin with a piece of flannel and salt, and cut
off the stalks; if very large, take out the red inside, and reject the
black ones, as they are too old. Put them in a stewpan, sprinkle
salt over them, with pounded mace and pepper in the above
proportion; shake them well over a clear fire until the liquor flows,
and keep them there until it is all dried up again; then add as
much vinegar as will cover them; just let it simmer for 1 minute,
and store it away in stone jars for use. When cold, tie down with
bladder, and keep in a dry place; they will remain good for a
length of time and are generally considered delicious.
RIPE TOMATO PICKLES.
To 7 lbs. of ripe tomatoes add 3 lbs. sugar, 1 qt. vinegar; boil
them together 15 minutes, skim out the tomatoes and boil the
syrup a few minutes longer. Spice to suit the taste with cloves
and cinnamon.
PICKLED CHERRIES.
Five lbs. of cherries, stoned or not; 1 qt. of vinegar, 2 lbs.
of sugar, 1/2 oz. of cinnamon, 1/2 oz. of cloves, 1/2 oz. of mace,
boil the sugar and vinegar and spices together (grind the spices
and tie them in a muslin bag), and pour hot over the cherries.
INDIAN CHUTNEY.
Eight ozs. of sharp, sour apples, pared and cored, 8 ozs. of
tomatoes, 8 ozs. of salt, 8 ozs. of brown sugar, 8 ozs. of stoned
raisins, 4 ozs. of cayenne, 4 ozs. of powdered ginger, 2 ozs. of
garlic, 2 ozs. of shalots, 3 qts. of vinegar, 1 qt. of lemon-juice.
Chop the apples in small square pieces, and add to them the other
ingredients. Mix the whole well together, and put in a well
covered jar. Keep this in a warm place, and stir every day for
a month, taking care to put on the lid after this operation; strain
but do not squeeze it dry; store it away in clean jars or bottles for
use, and the liquor will serve as an excellent sauce for meat or
fish.
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TOMATO MUSTARD.
Slice and boil for an hour, with 6 small red peppers, 1/2 bushel
of ripe tomatoes; strain through a colander and boil for an hour
with 2 tablespoonfuls of black pepper, 2 ozs. of ginger, 1 oz. all
spice, 1/2 oz. cloves, 1/8 oz. mace, 1/4 lb. salt. When cold add 2
ozs. mustard, 2 ozs. curry powder, and 1 pt. of vinegar.
MUSHROOM CATSUP.
To each peck of mushrooms 1/2 lb. of salt; to eack qt. of
mushroom liquor 1/4 oz. of cayenne, 1/2 oz. allspice, 1/2 oz. of gin-
ger, 2 blades of pounded mace. Choose full-grown mushroom
flaps, and take care they are perfectly fresh-gathered when the
weather is tolerably dry; for, if they are picked during very heavy
rain the catsup from which they are made is liable to get musty,
and will not keep long. Put a layer of them in a deep pan,
sprinkle salt over them, and then another layer of mushrooms,
and so on alternately. Let them remain for a few hours, then
break them up with the hand; put them in a nice cool place for 3
days, occasionally stirring and mashing them well to extract from
them as much juice as possible. Now measure the quantity of
liquor without straining, and to each quart allow the above pro-
portion of spices, etc. Put all into a stone jar, cover it up very
closely, put it in a saucepan of boiling water, set it over the fire,
and let it boil for 3 hours. Have ready a nice clean stewpan;
turn into it the contents of the jar, and let the whole simmer very
gently for 1/2 an hour; pour into a jug, where it should stand in
a cool place till next day; then pour it off into another jug, and
strain it into very dry, clean bottles, and do not squeeze the mush-
rooms. To each pint of catsup add a few drops of brandy. Be
careful not to shake the contents, but leave all the sediments
behind in the jug; cork well, and either seal or rosin the cork, so
as perfectly to exclude the air. When a very clear, bright catsup
is wanted, the liquor must be strained through a very fine hair-
sieve, or flannel bag, after it has been very gently poured off; if
the operation is not successful, it must be repeated until you have
quite a clear liquor. It should be examined occasionally, and if
it is spoiling should be reboiled with a few peppercorns.
PICKLED EGGS.
Pickled eggs are very easily prepared and most excellent as
an accompaniment for cold meats. Boil quite hard 3 doz. eggs,
drop in cold water and remove the shells, and pack them when
entirely cold in a wide-mouthed jar, large enough to let them in
and out without breaking. Take as much vinegar as you think
will cover them entirely, and boil in it white pepper, allspice, a
little root-ginger; pack them in stone or wide-mouthed glass jars,
occasionally putting in a tablespoonful of white and black mus-
tard seed mixed, a small piece of race ginger, garlic, if liked,
horse-radish ungrated, whole cloves, and a very little allspice.
Slice 2 or 3 green peppers, and add in very small quantities.
They will be fit for use in 8 or 10 days.
WATERMELON PICKLES---VERY NICE.
Pare off the green rind of the melon; cut white rind of
melon in squares, put in pan with enough water to cover and
about a heaping teaspoon of soda and soak over night. In the
morning pour off water and boil 20 minutes in water and a lump
of alum the size of hickory nut; then pour this off and make a
syrup of vinegar and sugar, equal parts (being careful not to have
the vinegar too strong), a teaspoonful of ground ginger tied in a
cloth and boil the whole 2 1/2 hours---if the syrup boils down more
may be added at any time.
MRS. ANDREWS, Chicago.
CHUTNEY SAUCE.
Six green tomatoes, 4 onions, 2 green peppers (remove
seeds), 1 cup seeded raisins, 12 medium-sized apples, 2 cups
sugar, 2 tablespoons salt, 2 tablespoons white mustard seed.
Chop all fine except the apples. Add 1 qt. of vinegar and cook 1/2
hour. Then add the quartered apples and sugar and cook till
apples are fine. Will keep in jelly glasses.
G. E. SUTHERLAND.
FRENCH RELISH.
Of green tomatoes, onions, celery, cabbage, cauliflower,
each 1 qt. Put in weak brine over night. Drain and add 3 qts.
vinegar, 2 cups sugar, 3 large green peppers. Cook 5 minutes.
Stir smooth in a little vinegar 1 2/3 cups flour, 2 tablespoons tur-
meric and 4 tablespoons mustard. Add to the pickles while boil-
ing. Cut all in small pieces.
G. E. SUTHERLAND.
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Cherry Olives
Mash cherries and clip stems off
half way. Pack in jars cold.
To one of vast cherries use 1 cup
vinegar 1tablespoon salt add
to cherries and fill jar with water
seal. Mer Bung cherries.
Pepper Relish
12 cups pepper
6 onions. Put them food chapped
corn with *** stand five mins
then add 1 cup ***
2 tbl salt
11/2 vinegar
Tomatoe Catsup
1 gal. of tomatoe juice, 3 large onions, 2 cups
brown surgar 3 tbls mustard 3 tbs. salt
3 tbs bread pepper, 2 tbs. allspice 2 tbs clones
1 tbs ***, 1 tbs Red pepper. ***
Bois onions and tomatoes and stream three
slices. Boil into it chickens and then
add *** ingredients. Mrs mhithy
Tomatoe Catsup.
Boil 1 pack ripe tomatoes very tenders.
Rub through a ***. Then add 1 boil-
Vinegar, 5 tablespoons salt, 2 tablespoons
Cinnamons, 1/2 tablespoon clones, 1/2 table-
spoon red pepper (allspice if you choose).
Boil slowly till it thickens - from 1-3 hours.
The tomatoes may be cooked all night in
a fireless cooker and boiled dress on the
stove afterwards - anna B. Bach.
Delicious Spiced Pickles.
4 grants green cucumbers.
4 onions
2 *** green pepper
1 cup grated house radish
1 gt vinegar
1 cup sugar
1 tbs white ***
1 tbs *** clones.
1 tbs ***
2 tbs celery seed salt.
Slice the cucumbers, onions and peppers
and place in layers in a large bowl, sprindal
each layer with a *** salt, Add horse radishes
and allow to stand three hours. Drain and
put into large ***, adding the vinegar
*** + spices. Boil 30 min. this *** will
keep without reaching ***.
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Sweat Pickles
Get 300 small cucumbers wash and dry
them clean. Wipe dry and place on large dish.
Take 2 1/3 cups of salt and sprinkle well then
the pickles turn boiling water there the
pickles covering well. Seen to stand over-
nite. In the morning remove the skin
nife each pickle dry and lay in a crock
Then take half a gallon cold vinegar and
mix it with 4 tbls. of mustard, heaping, the
same of salt and granulated sugar and
cover ***less add 1/2 cup of mixed spices and
lay in a root of ginger from this mixture over
the pickles and stir so each pickle is ***.
set in cool place. Mingle out three pounds
of sugar and each moving add a handful
ts pickles till all is gove. Stir well follow
this receipt strickly, especially the sugar.
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PRESERVES, JELLIES AND JAMS
CANNING FRUITS.
Berries and all ripe, mellow fruit requires but little cooking,
only long enough for the sugar to penetrate. Strew sugar over
them, allow them to stand a few hours, then merely scald with the
sugar; 1/2 to 3/4 of a pound is considered sufficient. Harder
fruits like pears, quinces, etc., require longer boiling.
The great secret of canning is to make the fruit or vegetable
perfectly air-tight. It must be put up boiling hot, and the vessel
filled to the brim.
Have your jars conveniently placed near your boiling fruit,
in a tin pan of hot water on the stove, roll them in the hot water,
then fill immediately with the hot, scalding fruit, fill to the top, and
seal quickly with the tops, which should also be boiled; occa-
sionally screw down the tops tighter, as the fruit shrinks as it
cools, and the glass contracts, and allows the air to enter the cans.
They must be perfectly air-tight. The jars to be kept in a dark,
cool, dry place.
Use glass jars for fruit always, and the fruit should be
cooked in a porcelain or granite-iron kettle. If you are obliged
to use common large-mouthed bottles with corks, steam the
corks and pare them to a close fit, driving them in with a mallet.
Use the following wax for sealing: One pound of resin, 3 ounces
of beeswax, 1 1/2 ounces of tallow. Use a brush in covering the
corks, and as they cool, dip the mouth into the melted wax. Place
in a basin of cool water. Pack in a cool, dark and dry cellar.
After one week, examine for flaws, cracks or signs of ferment.
The rubber rings used to assist in keeping the air from the
fruit cans sometimes become so dry and brittle as to be almost use-
less. They can be restored to normal condition visually by letting
them lie in water in which you have put a little ammonia. Mix
in this proportion: One part of ammonia and two parts water.
Sometimes they do not need to lie in this more than 5 minutes,
but frequently a half hour is needed to restore their elasticity.
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(AACookbook0146)
TABLE FOR CANNING FRUIT.
Time for Quantity
boiling sugar to
fruit. quart.
Cherries... 5 min. 6 oz.
Raspberries... 6 min. 4 oz.
Blackberries... 6 min. 6 oz.
Strawberries... 8 min. 8 oz.
Plums... 10 min. 12 oz.
Whortleberries... 5 min. 8 oz.
Pie-plant, sliced... 10 min. 8 oz.
Small sour pears, whole... 30 min. 4 oz.
Bartlett pears, halved... 20 min. 6 oz.
Peaches... 8 min. 4 oz.
Peaches, whole 15 min. 4 oz.
Pine apples, sliced... 15 min. 6 oz.
Siberian crab-apples... 25 min. 8 oz.
Sour apples, quartered... 10 min. 5 oz.
Ripe currants... 6 min. 8 oz.
Wild grapes... 10 min. 8 oz.
Tomatoes... 20 min. none.
Gooseberries... 15 min. 8 oz.
Quinces, sliced... 15 min. 10 oz.
ABOUT DRIED FRUITS.
Both economy and good quality are combined in the best
grades of dried fruits, which cost about half as much as the
canned. It depends something on the cooking, however. The
right way is to wash the fruit quickly in lukewarm water, soak
it a half hour in water to cover, then cook slowly in the same
water; add sugar just as it is done, but do not stir at all to break
it into a mush. The wrong way is to soak the fruit over night,
throw the water away, set over a hot fire and cook rapidly, adding
sugar and stirring often.
CHIPPED GINGERED PEAR.
Eight lbs. of seckle, or other nice pears, 8 lbs. of granulated
sugar, 1/2 lb. candied ginger root, 4 lemons. Chip or slice the
pears very fine, slice the ginger root and let these boil together
with the sugar for 1 hour, slowly. Boil the lemons whole in clear
PRESERVES, JELLIES AND JAMS
water until tender, then cut up in small bits, removing the seeds.
Add to the pear and boil 1 hour longer and pour that into tumblers
or large top cans. Delicious to eat with cake for luncheon. Use
candied ginger root in preference to the green root.
MRS. EDWARD D. CAMPBELL.
QUINCE HONEY.
Three small or 2 very large ripe quinces, 1 pt. boiling water,
1 pt. sugar. Put sugar and water over fire and let boil while
paring and grating quinces. Add grated quince, and let boil 15
or 20 minutes. Put up in glasses same as jelly. Nice for cake
filling. MRS. E. A. LYMAN.
QUINCE HONEY.
Pare and grate 3 large quinces; add 3 lbs. of sugar and 1
qt. of water; boil until thick. Pour into jelly glasses and seal
when cold. MRS. B. G. BUELL.
ORIENTAL MARMALADE.
Six lbs. of cherries after being pitted, 2 lbs. of seeded raisins,
3 lbs. of sugar, 4 oranges. Scrape and wash the oranges that
they may be free from scales, remove the rind and chop very fine.
Mix all together and cook until thick. Twenty minutes before
taking from the stove add pulp of the oranges with the seeds
and shreds removed, cook very slightly. Seal in cans.
MRS. HENRY S. DEAN.
APPLE ORANGE MARMALADE.
Equal weight of apples and of coffee sugar. Pare and chop
the apples fine. Allow to every 3 lbs. of sugar 1 qt. of water to
dissolve the sugar, then boil till pretty thick, skim well and add
the apples and 3 oranges with the peel grated fine. Boil well
together till the apples are a clear yellow.
MRS. W. P. LOMBARD.
ORANGE MARMALADE.
Boil 24 large, bitter oranges until quite soft; about 3 hours
will do, and, of course, the skins must not be removed. Then
chop them up quite small taking out the pits. Make a syrup of
16 lbs. of sugar, add the juice and grated peel of 4 lemons, and
7 qts. water. Let the syrup boil until quite thick, and then put in
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(AACookbook0147)
the oranges. Boil all together a good 1/2 hour, and watch it very
carefully, for if it overboils 1 second the color will darken, and
it will lose that clear golden tint that is so desirable. This amount
will supply a family of moderate size for the winter, at an expense
within $1.88. MRS. HUTCHINS.
ORANGE MARMALADE.
Cut oranges in quarters, removing the seeds and pith from
the center, cut very thin lengthwise. To 1 lb. of fruit put 3 pts.
of cold water. Let this stand in granite or china dish 24 hours,
then boil until clear (3/4 hour or so), Let it stand until next day
and to every pound of this put 1 1/4 lbs. of sugar. Boil 3/4 hour,
or until the desired thickness is obtained. Four oranges should
make 8 or 9 glasses marmalade. MRS. J. N. MARTIN.
ORANGE MARMALADE.
Twelve large oranges (navel are best), 4 lemons, 8 lbs. sugar,
white. Scrub the fruit, and slice thin; put in a jar and cover
well with cold water. Soak 36 hours; pour off all the water, and
chop the fruit; boil the sugar in about 1 qt. of water, add
the fruit and boil till tender and clear; stir very carefully. Put
in bowls, and cover with melted wax. Cover bowl with paper.
MRS. J. W. BRADSHAW.
CANNED TOMATOES.
To can tomatoes whole, select tomatoes that will pass through
the mouth of the jars. Put 4 or 5 into a wire basket, and plunge
the basket into a kettle of boiling water. Then remove the skins,
cut out the hard parts around the stem ends. Repeat until the jars
are filled. Dissolve a tablespoonful of salt in four quarts of boil-
ing water and fill the jars to the top. Put the rubbers in place and
the covers on loosely. Set on a rack in a steam kettle filled with
water nearly to the height of the rack. Cover, and let boil nearly
1/2 hour. Add boiling water, if needed, to fill the jars. Screw
down the covers and set aside.
SLICED CANNED TOMATOES.
Remove the skins and hard portions as above, and cut in
slices. Bring to the boiling point in a granite or white-lined
saucepan. Add a teaspoonful of salt to each quart of fruit. Fill
the jars, put on the rubbers and covers, and cook in the steam
PRESERVES, JELLIES AND JAMS
kettle about 1/2 hour. Fill from one of the jars, if needed, and
make the covers tight. If a steam kettle be not at hand, let the
tomatoes cook in the saucepan, covered 10 or 15 minutes. Have
the cans and covers standing in boiling water. Fill the cans to
overflow, then adjust the rubbers and covers and set aside.
Tighten the covers, when the jars are cold. The size of jars is
immaterial, save the fact that a pint of tomatoes is all that is
required for use in a small family at one time.
HOME-MADE JELLIES.
Pure jellies are always high in price and the housewife may
feel well paid for making various kinds at home. Fruits are
suited for making jelly according to the amount of pectin which
they contain. Pectin is a little like both starch and gelatine;
apples and quinces contain a larger amount than other fruits and
their juices turn to jelly easily; strawberries, raspberries, rhubarb
have little of it, yet with care excellent jelly may be made from
them.
Provide jelly tumblers having tin covers, a cake of paraffine,
a cotton and wool flannel bag sewed up like a cornucopia and an
enameled kettle that has an unbroken surface. Use granulated
sugar and do not try to make jelly with over-ripe fruit---it should
be just in its prime. Common ripe grapes make better jelly than
the choice cultivated kinds. Rinse and drain the grapes, then
put them in the preserving kettle, and as they become heated,
mash them. Cook for half an hour, then turn into the flannel bag
and hang it where the juice will drip into a bowl. When all has
drained through that will come without squeezing the bag, meas-
ure the juice and put it back into the kettle to cook five minutes.
Measure an equal amount of sugar and heat it in a pan set in the
oven, but do not let it melt or caramelize. Add the hot sugar to
the juice and cook five minutes, or until a little dropped on a cold
place will thicken slightly. Skim well and strain into jelly glasses
which have been put into cold water and brought to the boiling
point. Put on the covers, and, after the jelly has cooled, melt a
piece of paraffine and turn enough over the jelly to form a thin
coating, which will act as a perfect seal against the air and
prevent mould. Make apple jolly in the same way, adding a
little water to the fruit when it is cooked.
ALICE E. WHITAKER.
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CRAB APPLE JELLY.
Wash the little apples and cut out all imperfections. Cover
with water and cook until soft, then pour into a jelly bag and
drain without pressure. Measure the juice and for every cupful
allow 3/4 cup of granulated sugar. Boil the juice rapidly for ten
minutes, then add the sugar and boil ten minutes longer. Fill
jelly glasses, let stand 24 hours uncovered, then seal air-tight.
Always keep jellies in a cool, dry place.
BLACK OR RED CURRANT JAM.
Time, 3/4 of an hour to 1 hour. To every pound of currants
allow 3/4 of a pound of sugar. Gather currants on fine day, pick
from stalks. Put them into preserving pan with sugar broken
into small pieces. Bring gradually to boil, then let simmer,
removing scum as it rises, stirring jam constantly. When done,
put into pots with brandy paper, or paper steeped in starch, over
them, and tie them down closely.
CHERRY JAM.
To 12 pounds cherries, when ripe, weigh 12 pounds sugar;
break the stones of part, and blanch them; then put them to fruit
and sugar; boil all gently till jam comes clear from the pan.
GOOSEBERRY JAM.
Time, 1 1/4 hours. Three-quarters pound loaf sugar to 1 lb.
red gooseberries. Pick off stalks and buds from gooseberries,
bruise them lightly, boil them quickly for 8 or 10 minutes, stirring
all the time; then add sugar, pounded and sifted, to fruit, boil
quickly, removing scum as it rises. Put into pots, when cold
cover as above. All jams are made much in the same way.
PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of
pineapple and sugar. Boil it in preserving kettle 30 or 40 min-
utes.
WINE JELLY.
Half box gelatine dissolved in 1/2 pt. of cold water; add 1/2 pt.
of boiling water, 1 1/2 cups sugar, juice of 3 lemons; let it come to
a boil; strain and when cold add 1/2 pt. of sherry wine; pour into
PRESERVES, JELLIES AND JAMS
moulds. Use the same recipe for lemon jelly, only leave out the
wine. MRS. PATTERSON, Pontiac.
COMBINATION JAM.
One box each of cherries, gooseberries, currants and two of
raspberries. After being stemmed, washed and mashed, place
in a preserving kettle; add 2/3 cup of sugar to each cup of fruit;
cook slowly until thick as ordinary jam; pour into jelly glases.
This will make about six glasses and is especially tasty when
cold. Cover with melted paraffine before setting away.
FLORENCE T. MILLEN, Winnetka, III.
CRAB APPLE CONSERVE-VERY NICE.
Eight pounds crab apples, 8 lbs. sugar, 4 oranges, 3 lemons.
Half pare each apple, by leaving a band of the skin around the
middle; core; cut in pieces the size of a large cherry; sprinkle
sugar over in layers and let stand over night. Next day simmer
slowly about 3 hours or until clear. When the apples and sugar
begin to boil, add the oranges chopped fine and the juice of the
lemons. FRANCES M. H. DAVIS.
PLUM JAM.
Cook the plums in water until nearly tender, then rub
through a sieve or colander. Put the pulp in a preserving kettle
with three-quarters as much sugar by measure. Boil and stir
constantly and when thick enough seal in small jars.
SPICED PLUMS.
Allow one pint of vinegar to every pound of sugar and 7
pounds of plums. Add 1 level teaspoon of allspice, one of cloves,
and 1/2 ounce of ginger root. Tie the spices in a muslin bag and
cook in the syrup. When it boils add the plums and bring all
slowly to the boiling point. Simmer slowly for 15 minutes and
set in a cool place over night. Drain the syrup from the plums,
put the plums into glass jars and boil the syrup until quite thick,
then pour over the fruit and seal.
IMITATION EAST INDIAN PRESERVES.
(An Old Family Recipe.)
Two quarts of apples, 1 ounce of green ginger root that has
been soaked all night, then boiled slowly for one hour, and cut
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(AACookbook0149)
into tiny bits; 2 even cupfuls of sugar, 1 cupful of cold water.
Pare the apples, cut into neat dice less than half an inch square,
and throw into cold water to preserve their color. Put the sugar
and water into a preserving kettle, and when it boils add the
ginger and simmer half an hour. Drain the apples out of the
water, throw into boiling syrup and boil until tender and trans-
parent, but not broken much. Pour into small jars and seal hot.
Pears are very nice preserved in the same way.
GREEN GRAPE JAM.
Pick the stems from grapes that are green or but barely
beginning to turn. Put them in an agate or porcelain lined pre-
serving kettle with half a cup of water to prevent burning before
the juices start. When cooked soft press through a sieve or
colander and measure the pulp. To every 2 cups of pulp allow
1 1/2 cups of sugar. Cook the pulp and sugar for 1/4 of an hour,
stirring carefully to prevent burning; seal in pint jars or in jelly
glasses.
FRUIT JELLY.
First make a plain lemon jelly, adding sugar according to
the fruit to be used. When beginning to set add 1 orange, 1
banana and 2 or 3 figs cut in small pieces. Serve plain or with
whipped cream.
RAISIN JAM.
Wash and seed one pound of large sweet raisins; put them
on to cook with half a pound of sugar, 1 cup of water and half a
grated nutmeg. Cook until thick; when cold it is ready to serve.
1, 2, 3, 4 JAM.
One pint of raspberries, 2 quarts of fresh currants, 3 pounds
seedless raisins, 4 pounds sugar. Boil all together until thick.
MRS. BERST, Erie.
STRAWBERRY PRESERVES.
Take two-thirds as much sugar as you have berries, dissolve
the sugar and boil until it hairs, then pour over the berries. Let
it remain over night; in the morning skim out your berries, and
boil your syrup half an hour, then put in your berries and boil
the syrup until it is quite thick, stiring carefully. Can. This is
fine for strawberry ice cream. M. S. BROW***
PRESERVES, JELLIES AND JAMS
CHERRY MARMALADE.
Take 1 qt. of sour cherries (stoned). Cook a few minutes
until soft. Put through a sieve. Take equal parts of the pulp
and sugar. Boil until thick. Can.
MRS. MAE BERST, Erie.
ORANGE MARMALADE.
Six oranges, 3 lemons. Pare the oranges and lemons and
cut the rinds into shreds. Take off and throw away the thick,
white inner skin. To 1 pt. of sliced orange and lemon take 1 1/2
pts. water. Cook 1/2 hour and let stand over night. To 1 pt. of
mixture add 1 1/2 lbs. of sugar. Boil 40 minutes.
MRS. W. J. BOOTH.
BLACKBERRY JAM.
Put the blackberries in a porcelain lined kettle, simmer
slowly till very tender. Put through a sieve, measure the liquid
and for 1 pt. take 1 pt. of granulated sugar. Boil together 20
minutes and it is ready to seal.
CURRANT AND ORANGE PRESERVES.
Five lbs. of currants, 5 oranges chopped, 2 1/2 lbs. of raisins,
5 lbs. of sugar, cook 20 to 30 minutes. MRS. P. C. FREER.
CRANBERRY JELLY.
Cook with the cranberries 1/2 as many cups of sugar as there
are cups of cranberries and 1/2 as many cups of water as sugar.
Boil and strain. MRS. JACOB REIGHARD.
SPICED CURRANT JELLY.
Five pts. of juice, 5 lbs. of sugar, 1 teaspoonful of cloves, 2
teaspoonfuls of cinnamon, 1/2 teaspoonful of mace, 1 tablespoon-
ful of vinegar. Make same as jelly and boil 20 minutes.
MRS. C. E. GREEN.
CURRANT JELLY.
Boil the juice hard 20 minutes. Have your sugar in a crock
or large jar, 1 lb. of sugar to 1 pt. of juice, pour your juice
boiling hot over the cold sugar and stir until sugar is thoroughly
dissolved, then fill your glasses and set away to harden.
MRS. LEBARON, Pontiac.
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(AACookbook0150)
CURRANT JELLY.
Twelve lbs. fruit, 6 lbs. sugar, Mash currants with 1 pt.
water and boil 20 minutes. Let drip, but not squeeze, then boil
juice 4 minutes longer and add sugar. The moment the sugar
is dissolved the jelly is done. MRS. WARREN W. FLORER.
YELLOW TOMATOES PRESERVED.
Five lbs. tomatoes skinned, 5 lbs. sugar, 1/2 lb. of raisins seed-
less or seeded, 1 1/2 lemons, 1 1/4 oz. race ginger sliced. Put sugar
in 1 pt. of water, boil until clear thick syrup, add tomatoes, cook
until done, from two to three hours; add raisins and ginger, 1/4
lb; 15 minutes before done add lemon juice; last put in the
chopped rind with tomatoes. ELIZABETH W. DEAN.
CITRON PRESERVES.
Prepare rind into any form you desire, boil very hard 30 or
40 minutes in alum-water, tolerably strong; take from alum water
and put into clear cold water; allow them to stand over night; in
morning change water and put them to boil; let cook until they
have entirely changed color and are quite soft; then make syrup,
allowing 1 1/2 pounds white sugar to 1 pound fruit; then add fruit,
which needs but little more cooking. Mace, ginger or lemon
flavors nicely.
PRESERVED PEACHES.
Take ripe, but not soft peaches. Pour boiling water over
them to take off skins, which will pull off easily. Weigh equal
quantities fruit and sugar; put them together in earthen pan over
night. In morning pour off syrup, boil few minutes; set off
kettle, take off scum. Put back kettle on fire; when syrup boils
up, put in peaches. Boil them slowly 3/4 of an hour; take out and
put in jars. Boil syrup 15 minutes more and pour over them.
TO PRESERVE STRAWBERRIES.
To 1 pound strawberries, after they have been picked over,
add 1 lb. clean sugar; put them in preserving kettle, over slow
fire, until sugar is melted, then boil them precisely 25 minutes fast
as possible; have jar ready and put fruit in boiling hot; jar
should be heated before hot fruit is poured into it, otherwise it
will break. Cover and seal jars immediately; set in a cool place.
PRESERVES, JELLIES AND JAMS
QUINCE AND APPLE PRESERVES.
Take an equal amount of sweet apples and quinces; weigh
them, then take by weight an equal amount of sugar; pare,
quarter and core the fruit. When quince is boiled tender, take
it out; boil apples in quince water; put them into syrup; let them
boil till they look red and clear---an hour and a half is not too
long. Do not boil quinces in syrup, but put layers of the apple,
when done, into jars with quince, previously cooked tender in
water, and pour syrup over them.
PRESERVED QUINCES.
Pare, quarter and core them, saving skins and cores. Put
quinces over fire with just water enough to cover them, and
simmer till soft, but do not let them cook till they break. Take
out fruit and spread on dishes to cool; add parings and cores to
water in which quinces were boiled; stew it an hour; then strain
through jelly-bag; to each pint of this liquor allow a pound of
sugar. Boil and skim this, put in fruit, and boil 15 minutes.
Take all off the fire, and let stand in deep dish 24 hours. Then
drain off syrup, let it boil; put in quinces, and boil 15 minutes.
Take out fruit again, spread on dishes; boil syrup down to a jelly,
nearly. Put fruit into jars 2/3 full, and cover with the syrup.
The quinces will be a fine deep red color.
TO PRESERVE CURRANTS.
To 10 lbs. currants, 7 lbs. sugar; take stems from 7 lbs. cur-
rants, press the juice from other 3 lbs. When sugar is made into
hot syrup, put in currants; boil until thick and rich.
QUINCE MARMALADE.
Gather the fruit when fully ripe; pare, quarter and core it;
boil the skins with as many teacupfuls of water as you have
pounds of quinces: when they are soft, mash them, and strain
the water from them, and put it to the quinces; boil them until
they are soft enough to mash them fine; rub them through a sieve;
put to the pulp as many pounds of sugar; stir them together, and
set them over a gentle fire, until it will fall from a spoon, like
jelly; or try some in a saucer. If it jellies when cold, it is
enough. Put it in pots or tumblers, and when cold, secure as
directed for jelly.
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(AACookbook0151)
PEACH MARMALADE.
Peel ripe peaches, stone them, and cut them small; weigh
3/4 of a pound of sugar for each pound of cut fruit, and a teacup
of water for each pound of sugar; set it over the fire; when it
boils, skim it clear, then put in the peaches, let them boil quite
fast; mash them fine, and let them boil until the whole is a jellied
mass, and thick, then put it in small jars or tumblers; when cold,
secure it as directed for jellies. Half a pound of sugar for a
pound of fruit will make nice marmalade.
TO PRESERVE PLUMS WITHOUT THE SKINS.
Pour boiling water over large egg or magnum bonum plums,
cover them until it is cold, then pull off the skins. Make a syrup
of a pound of sugar and a teacup of water for each pound of
fruit; make it boiling hot, and pour it over; let them remain for
a day or two, then drain it off and boil again; skim it clear and
pour it hot over plums; let them remain until the next day, then
put them over the fire in the syrup; boil them very gently until
clear; take them from the syrup with a skimmer into the pots or
jars; boil the syrup until rich and thick; take off any scum
which may rise, then let it cool and settle, and pour it over the
plums. If brown sugar is used, which is quite as good, except
for greengages, clarify it as directed.
PRESERVED GREENGAGES IN SYRUP.
To every pound of fruit allow 1 lb. of loaf-sugar, 1/4 pint of
water. Boil the sugar and water together for about 10 minutes;
divide the greengages, take out the stones, put the fruit into the
syrup, and let it simmer gently until nearly tender. Take it off
the fire, put it into a large pan, and, the next day, boil it up again
for about 10 minutes with the kernels from the stones, which
should be blanched. Put the fruit carefully into jars, pour it over
the syrup, and, when cold, cover down, so that the air is quite
excluded. Let the syrup be well skimmed both the first and
second day of boiling, otherwise it will not be clear.
TO PRESERVE CHERRIES IN SYRUP.
Four pounds of cherries, 3 lbs. of sugar, 1 pt. of white-cur-
rant juice. Let the cherries be as clear and as transparent as
possible, and perfectly ripe; pick off the stalks, and remove the
stones, damaging the fruit as little as you can. Make a syrup
with the above proportion of sugar, mix the cherries with it, and
boil them for about 15 minutes, carefully skimming them; turn
them gently into a pan, and let them remain till the next day; then
drain the cherries on a sieve, and put the syrup and white-currant
juice into the preserving-pan again. Boil them together until the
syrup is somewhat reduced and rather thick; then put in the
cherries, and let them boil for about 5 minutes; take them off the
fire, skim the syrup, put the cherries into small pots or wide-
mouthed bottles; pour the syrup over, and when quite cold, tie
them down carefully, so that the air is quite excluded
RASPBERRY JAM.
To 5 or 6 pounds of fine red raspberries (not too ripe) add
an equal quantity of the finest quality of white sugar. Mash the
whole well in a preserving-kettle; add about 1 qt. of currant
juice (a little less will do), and boil gently until it jellies upon a
cold plate; then put into small jars; cover with brandied paper,
and tie a thick white paper over them. Keep in a dark, dry, and
cool place.
STRAWBERRY JELLY.
In strawberry season make the strawberry syrup with 1 lb.
of sugar to 1 pt. of juice. Seal and set away. When making
crabapple jelly heat the strawberry syrup and add half as much
crabapple jelly; boil together a few minutes. The jelly will have
the strawberry flavor and the crabapple will cause it to jell.
MRS. J. L. SKINNER.
JELLIES.
Currants, crabapples, cranberries and grapes, not too ripe,
make nice jelly by stewing well in water enough to just cover.
When done hang in a jelly bag to drain. Let the clear juice boil
15 or 20 minutes. Meanwhile heat the sugar, measure for
measure, and turn into the juice. Boil up, stirring to be sure
the sugar is dissolved, and remove from fire immediately.
MRS. H. M. WOODS.
GRAPE SAUCE.
Remove the pulp of the grapes from the skins, boil the pulp
until seeds can be separated, strain through the colander, add the
skins and boil 5 minutes, after which add 2/3 the amount in sugar
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(AACookbook0152)
and boil 20 minutes, stirring constantly. Concord grapes the
best. MRS. WM. CONDON.
GINGER PEARS.
Eight lbs. pears, 6 lbs. sugar, 1 pt. water, 1/4 lb. candied
ginger, 2 tablespoonfuls powdered ginger root, grated rind of 3
lemons with juice of 1, cut pears into small pieces. Boil with
sugar, lemon and ginger root, finely powdered, for about 3 hours;
about 10 minutes before taking it from the fire add the candied
ginger root. The pears should be a clear, rich color, almost the
same as the candied ginger. Serve with ice cream
FRANCES M. H. DAVIS.
GINGER APPLES.
Two pounds of any kind of hard apples, 2 lbs. of sugar, 1 1/2
pts. water, 1 oz. tincture ginger. Boil the sugar and water until
they form a rich syrup, adding the ginger when it boils up. Pare,
core and cut the apples into pieces; chop them in water to pre-
serve the color and boil them in the syrup till transparent. A
very good substitute for ginger pears. Serve with ice cream, or
for a dessert dish with whipped cream. F. H. D.
Cherry Preserves
7 pounds of cherries (stone after mighing)
3 1/2 pounds of sugar
make a syrup of the sugar, trip cherries
in it makes nearly cooked, skin out
cherries, add to syrup 1 pint currant juice
and one pound of sugar, boil this until
it thickness or about thirty minutes or
*** there add cherries and boil
until it seemed thick enough
when cooked
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(AACookbook0153)
one pound english walnuts one pound
raisers chopped very fine. two oranges
three pounds of grapes, heat the grapes
and put through a colander taking
*** skins and rude *** the
oranges into the grapes *** the skins
five, take one cup of sugar to one of juice
then put in raisers into orange put
cook like any other jam.
good and something ***
peach ***
24 peaches, 4 mangoes, 2 lemons
cut peaches up for *** juice of
oranges and lemons and as much
sugar as fruit Boil lemons 10 minutes
***
6 lbs sliced ***
5 lbs sugar
2 lbs ***
2 oranges put them food chopper
*** and all.
1 lemon
1 lb *** chopped th*** should
cook twenty minutes after it has
started to boil. ***.
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CAKES
ANGEL CAKE.
One measure of whites of eggs, 1 1/4 measures of granulated
sugar, 1 full measure of flour, 1 even teaspoonful of cream of
tartar, 1 even teaspoonful of almond extract. Sift the cream of
tartar into the whites of eggs and beat very stiff. Put in the
sifted sugar and the flavoring and beat again. Then sift in the
flour and mix very carefully with the wire spoon egg beater. Put
a buttered paper in the bottom of a mould with a tube in it; put
the dough in carefully by spoonfuls and bake in a slow oven for
1 hour, covering for the first half hour. Turn upside down and
cover with a cloth for 10 minutes, then run a knife around the
edge and it will slip out.
Frosting.---One measure of white of eggs, 4 of confectioner's
sugar, beat till stiff enough, for 1/2 hour or more, flavor and
spread on the cool cake.
MRS. DEMMON.
ANGEL FOOD.
One and one-half cups of granulated sugar, 1 level cup of
flour, whites of 11 eggs, 1 level teaspoonful of cream of tartar,
1 teaspoonful of vanilla and a pinch of salt. Spread 2 square
papers on your table and place your sieve upon one of them.
Have ready some sifted flour and put 1 level cupful in your sieve,
to this add the sugar, cream of tartar and salt, and sift through
upon the paper. Place the empty sieve upon the other paper,
pour the mixture into it and so sift back and forth from one paper
to the other five or six times. Then beat the whites of eggs to a
stiff froth, pour the flour mixture into it from the paper, gradu-
ally but quickly, stirring lightly just enough to moisten all the
flour; a few strokes will suffice, then turn at once into an
ungreased tin and bake about 45 minutes. Success depends
largely upon the baking. A slow, gradual heat is best, but only
care and practice will make perfect.
MRS E. C. GODDARD.
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(AACookbook0155)
Boiled Icing.---Put a level cup of granulated sugar and 1/3
cup water in small saucepan and boil until it hairs. Pour this
slowly upon the stiffly beaten white of 1 egg, beating all the time
with a Dover egg beater. If possible let one person beat while
another slowly pours the syrup over the egg. Remove the beater,
and beat for a few moments with a silver knife, add vanilla and
spread while still hot upon the cake. If the sugar hairs the frost-
ing will always be thick enough; if by accident too thick, thin with
hot or cold water to the consistency desired.
MRS. E. C. GODDARD.
IMPROVED SUNSHINE CAKE.
Sift flour 5 times, set aside 2/3 cup of it; sift granulated
sugar; set aside 1 cup of it. Separate 7 cold, medium sized,
fresh eggs. Add a pinch of salt to 5 yolks and beat until the
yolk will cling to the beater when held up. Wash beater, half
beat the 7 whites; add small 1/2 teaspoonful of cream of tartar;
beat very, very stiff; add sugar, stir lightly; add yolks and 1/2
teaspoonful vanilla, stirring only enough to dissolve the sugar
and mix yolks evenly through; add flour, with much care, as
stirring tends to toughen the cake. Put in cake mould and
into a very moderate oven at once. Use moulds with slides at
the sides, neither greased nor papered. Should the cake show
tendency to brown before it has risen quite to the top of pan,
reduce temperature of oven, if a wood range is used. (It is
almost impossible to meet with success with a coal range.) Set
basin of cold water beside the cake, but do not allow it to
steam, otherwise your cake will drop out of pan when inverted.
As soon as cake has risen remove water, and turn on heat or
the cake will drop. Requires 40 to 50 minutes to bake. Invert
when taken from the oven and leave until cold. Loosen the
slides by rapping with a knife and remove; loosen cake with
knife around the sides, then slip long knife into the slide open-
ings and loosen at the bottom, invert the pan, and carefully lift
it off the cake.
MRS. JOHN BURG.
SUNSHINE SPONGE CAKE.
Whites of 7 eggs, yolks of 5, 1 cup of fine granulated
sugar, 1 scant cup of flour, measured after sifting 5 times, 1/4 tea-
spoonful of cream of tartar, 1 teaspoonful of orange extract.
Beat yolks till thick and set aside. Now add a pinch of salt
and the cream of tartar to the whites and beat till very stiff;
add sugar, beat thoroughly, then add flavoring and beaten yolks;
beat lightly and carefully, stir in the flour. Bake in tube pan
in moderate oven 40 to 50 minutes. Invert the pan to cool.
HATTIE BAXTER.
SPONGE CAKE.
Three-fourths lb. sugar, 1/2 lb. flour, 8 eggs, reserving the
whites of 2 for frosting. Put 7 tablespoonsful of water on the
sugar and let it boil, till it hairs. Pour it on the eggs slowly,
through a wire sieve, beating hard all the time, then beat eggs
and sugar together for 20 minutes. Add flour beaten in as
lightly as possible. Bake in shallow tins in a quick oven (15 to
20 minutes).
MRS. W. J. HERDMAN.
SPONGE CAKE.
Eight eggs, 2 cups of sugar, 1 1/2 cups of flour, 2 tablespoon-
fuls of cold water, 1 lemon, grated rind and juice; cream the
yolks and sugar, add lemon, water, and half the flour, sifting it
in. Then beat in as lightly as possible half the beaten whites,
the remainder of flour and lastly the rest of the eggs. Bake in a
moderate oven about 40 minutes.
MRS. H. C. ADAMS.
SPONGE CAKE.
Five eggs, 1 1/2 cups of granulated sugar, 1 1/2 cups of flour,
1/2 teaspoonful of cream of tartar. Handle precisely as angel
cake; oven moderate.
MAY FISCHER.
SPONGE CAKE.
Four eggs, 3/4 cup of sugar, 3/4 cup of flour, juice of 1/2 lemon,
with a little of the rind (grated). Stir the yolks of the eggs
and sugar together for 5 minutes, or until foamy, add the juice
of the lemon and the grated peel, whip the whites of the eggs
to a stiff froth and add gradually with the flour. Bake in a
tin, with a pipe in the center.
FLORENCE SPENCE.
COLD WATER SPONGE CAKE.
Four eggs, beat separately; 1 2/3 cups granulated sugar, 1
lemon (juice and rind), 1/2 cup cold water, 1 1/2 rounded tea-
spoons of baking powder in 2 cups of flour. Bake 40 minutes,
medium heat.
MRS. WM. WAGNER.
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(AACookbook0156)
SPONGE CAKE.
Two cups of white sugar, 2 cups of sifted flour, 4 eggs, 2
teaspoonfuls of baking powder, 3/4 of a cup of hot water; pour
water in last; flavor to taste.
MRS. L. TRASK.
SPONGE CAKE.
Three eggs, 1 1/2 cups of sugar, 2 cups of flour, 2 teaspoonfuls
of cream of tartar, 1/2 cup of cold water, 1 teaspoonful of soda;
flavor and bake in a dripping pan.
FANNIE E. THOMPSON.
FAVORITE SNOW CAKE.
(Man's Method of Making.)
Beat 1 cup of butter to a cream, add 1 1/2 cups of flour, stir
very thoroughly together; then add 1 cup cornstarch and 1
cup of sweet milk in which 3 teaspoons baking powder have
been dissolved; last, add the whites of 8 eggs and 2 cups of
sugar well beaten together. Bake in sheets and put together
with icing; flavor to taste.
ISADORE MILLS
COCOANUT CAKE.
One cup sugar, 1/2 cup butter, stirred to a cream, 3 eggs.
Take 2 of the whites for icing and put the other with the yolks
in the cake; 3/4 cup milk or milk of the cocoanut; 2 1/2 cups
flour in which has been stirred 1 rounding teaspoon baking
powder (Royal), 1 teaspoon vanilla. Bake in jelly tins.
Icing.---Whip the whites of the 2 eggs, add 1 small cup
powdered sugar, 1/2 teaspoon vanilla, grate 1 cocoanut, ice cake
and sprinkle it on.
MRS. GROVE RAY.
CREAM CAKE.
One cup granulated sugar, 1 tablespoonful of butter, beat
to a cream. Add 2 eggs, 3/4 cup of milk, 1 cup of flour, 2 heaping
teaspoons of baking powder.
Filling.---Three-fourths cup of cream beaten until quite thick;
1/4 cup of sugar.
MRS. HARRISON H. CAMP.
WALNUT CAKE.
One coffee cup of sugar, 2 of raisins, stoned and chopped,
1 1/2 of flour, 1/2 of butter, 1/2 of sweet milk, 3 eggs, 2 teaspoonfuls
CAKES
of Congress Yeast Powder, 1/2 of a nutmeg, 1 teaspoonful of
lemon or vanilla, 1 coffee cup heaping full of nuts broken up.
MARY ERLENBUSH.
FRENCH CREAM CAKE.
One cup sugar and 3 eggs, beaten together, 1 1/2 cups of
flour, 2 teaspoonfuls baking powder, mixed with the flour; 3
tablespoonfuls water. Bake in 3 layers or in 2 and split.
Filling.---Take nearly 1 pt. milk, heat and, when nearly boil-
ing, add 2 small tablespoonfuls cornstarch wet with a little cold
milk, 2 beaten eggs, 1/2 cup sugar, cook and stir it all the time
until it thickens enough to drop from a spoon without running;
remove from the stove, add 1/2 teacupful of melted butter; when
cool add vanilla to taste.
MRS. POWELL, Ionia.
ORANGE CAKE.
Two cups sugar, yolks of 5 eggs, whites of 3 eggs, 1/2 cup
sweet milk, juice and rind of 1 orange, 2 teaspoons baking powder,
2 cups flour.
Filling.---Whites of 2 eggs, juice and rind of 1 orange,
enough powdered sugar to make thick. This makes a very large
layer cake or 2 small ones.
LOENA G. MARKHAM.
ORANGE CAKE.
Make and bake the same as chocolate cake, and spread
between the layers, and on top an orange icing.
Orange Icing.---Grate the yellow rind of 1 large orange, add
it to the juice and let stand about 1 hour, then strain through
cheese cloth, add 2 tablespoonfuls of cold water, then stir suffi-
cient confectioner's xxxx sugar to make the proper consistency
to spread (about 3 cups).
MRS. MAAS.
LIGHTNING CAKE.
One cup of sugar, 1/3 cup of butter melted, 1 1/2 cups of flour,
2 eggs, 1/3 cup of milk, 1 teaspoonful of baking powder, pinch of salt. Into sieve put sugar then on top of that put flour, then salt, then baking powder. Sift all through together, measure butter first thing, have it melting slowly on back of the stove. When melted break the 2 eggs into the butter without beating.
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(AACookbook0157)
This will fill a cup 2/3 full, or nearly so. Fill to the brim with
milk, pour into the dry mixture, add flavoring and stir thoroughly.
Bake in two layers. Any kind of filling.
MRS. A. E. SHAW.
SWEDISH CAKE.
Cream 1/2 cup of butter, slowly add 1 cup of sugar, 1/2 cup of
milk, the beaten yolks of 2 eggs, the beaten whites. Sift in 1
heaping cup of flour, 1 teaspoonful baking powder and 1 tea-
spoonful cinnamon. Bake in a moderate oven in patty tins.
CHOCOLATE CREAM CAKE.
One-half cup of butter, 2 cups of sugar, 1 cup of water, 3
cups of sifted flour, 3 level teaspoonfuls of baking powder, 1
teaspoonful of vanilla, whites of 4 eggs. Cream the butter, add
the sugar gradually, continuing the creaming, then add the water
and flour a little at a time, having the baking powder sifted with
the flour, continue stirring until the water and flour are all used.
Now add the vanilla and well beaten whites of the eggs, stir just
enough to mix, and pour into 3 large or 4 small layer cake pans,
and hake in a moderate oven for about 20 minutes.
Filling.---Whites of 1 egg, 1/2 teaspoonful of vanilla, 1/2 table-
spoonful of cold water, add xxxx sugar until thick enough to
spread. Spread on top of each layer, melt 1/4 of a cake of baker's
chocolate over steam and spread on top of white frosting on
each layer, after the white frosting has become hard.
MRS. MAAS.
WHITE CAKE.
Whites of 6 eggs, 1 cup butter, 2 cups of granulated sugar,
1 cup of milk, 2 1/2 cups of flour, 1 cup of cornstarch, 2 teaspoon-
fuls of baking powder, 1 teaspoonful of vanilla. Beat butter
and sugar to a cream, then add milk, stir till thoroughly mixed,
then add the flour, cornstarch and powder sifted together, add the
well beaten eggs last. Bake in layers and spread with icing, either
white or chocolate.
MRS. MARY MCCLURE
LAYER CAKE.
Two cups sugar, 1/2 cup butter, the whites of 3 eggs, beaten
to stiff froth; put together and beat to a cream. Add 1 cup of
sweet milk, 3 cups of flour, 2 teaspoonfuls of cream of tartar, 1
teaspoonful of soda, well sifted into the flour; flavor with vanilla,
or as you prefer. Put in jelly tins with an oiled paper in the bot-
CAKES
tom and bake in a moderately quick oven. This is also fine baked
in a loaf and cut into squares for the table.
MRS. A. F. MARTIN.
PLAIN LAYER CAKE.
One cup of sugar, 1 tablespoon of butter, 1 egg, 1 cup of
milk, 2 cups of flour, 2 teaspoonfuls of baking powder, 1 tea-
spoonful of vanilla.
MRS. E. E. CALKINS.
MARSH MALLOW LAYER CAKE.
Two tablespoonfuls of gelatine (phosphate the better), add
1/4 pt. boiling water. Let stand till dissolved, and add 2 cups confectioner's sugar; beat 1/2 hour. If too stiff add a little hot
water. Pour the mixture in a greased tin the same size as cake.
When cold put between cakes with soft frosting.
MRS. GILLETTE.
SIMPLE LAYER CAKE.
One cup sugar, 1 tablespoon butter, 1 egg, 1/2 cup water, 1 1/2
cups flour, 2 teaspoons baking powder. When all together beat
until creamy. Use any filling preferred.
MRS. B. F. SCHUMACHER.
DOLLY VARDEN CAKE.
Two-thirds cup of sugar, 1/2 cup of sweet milk, 1 cup of flour,
1 teaspoon of baking powder, whites of 2 eggs, 3 tablespoons of
melted butter. Make the same recipe and use the yolks of the
eggs. You have a white, and yellow cake; put them together
with frosting---after baking.
MRS. MARY STARK.
BROWNSTONE FRONT.
Part I.---Half cup grated chocolate, 1/2 cup sugar, 1/2 cup
cold water, yolk of 1 egg. Mix and boil.
Part II.---One cup sugar, 2 eggs, 1/2 cup butter, 1/2 cup sweet
milk, 1 teaspoon soda, 2 cups flour.
Mix with part I., bake in 2 layers and frost with white
boiled frosting.
MRS. BRADSHAW.
DEVIL'S CAKE.
One cup dark brown sugar, 1/2 cup butter, 1/2 cup sweet milk,
1 teaspoon soda, 2 cups flour, 2 eggs. Mix well. One cup
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baker's chocolate, 1/2 cup of milk, 2/3 dark brown sugar, yolk of 1
egg. Put in pan and boil slightly, then mix all together. Bake
in layers and put together with white icing.
MRS. M. C. PETERSON.
DEVIL'S CAKE.
Two cups of brown sugar, 2 eggs, 1/2 cup of butter, 1/2 cup of
sour milk, 3 cups of flour (scant), salt; mix together, then add
1/2 cup of boiling water in which is dissolved 1 teaspoonful of
soda and 1/2 cup of grated chocolate. Bake in two layers in a
moderately hot oven. Use just the white icing, or a white icing
and a chocolate on that.
MRS. LUSBY.
BROWN SUGAR CAKE.
Into a large coffee cup put 5 tablespoonfuls of hot water, 4
of melted butter, 1 teaspoon soda, yolk of 1 egg, then fill cup
with molasses. Pour into mixing bowl and add 1 1/2 coffeecups
flour, a little cinnamon, and bake in 2 layers. Put together with
white frosting; or a layer placed between 2 layers of white cake
makes a very nice loaf.
MRS. S. M. SPENCE.
MOLASSES LAYER CAKE.
One-half cup of sugar, 1/2 cup of molasses, 1/2 cup of sour
milk, 1/2 cup of butter, trifle scant; 2 eggs, 1 1/4 cups of flour, 1 tea-
spoonful of soda, flavor with vanilla; bake in layers, and put
together with chocolate frosting flavored with vanilla. Care
should be taken not to use too much flour
MRS. ST. JOHN.
ROLL JELLY CAKE.
Four eggs, 1 cup of sugar, 1 cup of flour, 1/2 teaspoonful of
soda, 1 teaspoonful of cream of tartar, pinch of salt. Beat the eggs
as light as possible, add just the sugar; mix the powder and salt
with the flour, dust that in and beat up light; bake in a thin, shal-
low pan, when done turn out on a towel, spread the jelly and roll
immediately.
ISADORE MILLS.
RASIN MASH FILLING.
One cup of chopped hickory nuts, 1 cup of chopped figs, 1
cup of chopped raisins, 1 cup of sugar, whites of 2 eggs, cook
the nuts, raisins, figs and sugar with a little water 15 minutes,
CAKES
stirring to keep from burning. Beat the whites of the eggs and
stir thoroughly into the raisin mash.
GERTRUDE T. BREED.
If the top of a cake is sprinkled with flour as soon as it is
turned from the pan, the icing will spread more easily and will not
be so likely to run. Before the cake is iced most of the flour
should be wiped off.
CARAMEL FILLING FOR CAKE.
One lb. brown sugar, 1/2 cup cream or not quite 1/2 cup milk,
lump of butter size of a small egg. Boil 5 minutes; flavor to
taste with vanilla.
MRS. B. ST. JAMES.
DELICIOUS NUT FILLING FOR LAYER CAKE.
One cup of granulated sugar, 1 cup of hickory nuts, chopped,
1 cup of sour cream, stir all together and cook slowly until thick
enough to spread nicely between the layers of the cake, stir occa-
sionally to keep from burning.
MRS. WM. GOODYEAR.
ICING.
One small cup of powdered sugar, white of 1 egg, 1 tea-
spoonful of cornstarch. Beat these all together, without whip-
ping up the white of egg first, set over hot water until a little
more than milk-warm. Remove from fire and beat until it begins
to grow stiff, then spread on cake.
MRS. HOFF.
APPLE FROSTING.
Pare and grate 1 large sour apple. Add 1 cup sugar, 1 un-
beaten white of egg, 1 teaspoon vanilla. Whip 15 minutes.
AMELIA M. BREED.
WHITE PERFECTION CAKE.
Three cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 1
cup cornstarch, whites of 12 eggs. Cream sugar and butter, add
cornstarch dissolved in half the milk, and soda in the other half,
cream of tartar in the flour, and last the eggs beaten to a stiff
froth.
MISS J. BRAUN.
DELICATE CAKE.
Whites of 9 eggs, 1 cup butter, 3 cups white sugar, 1 cup
sweet milk, 5 cups flour, 1 teaspoon soda, 2 teaspoons cream of
tartar, 2 teaspoons lemon.
SARAH M. WOOD
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DELICATE CAKE.
Three-fourths cup of butter rubbed to a cream with 2 cups
of sugar, 1/2 cup of sweet milk, 3 cups of flour, 1 1/2 teaspoons of
baking powder; whites of 8 eggs, well beaten. Add flour and
eggs alternately, flavor to taste. This makes 2 medium-sized
cakes or 1 large one.
KATE C. O'BRIEN.
MARSHMALLOW CAKE.
Cream 3/4 CUP of butter with 2 cups, of sugar and add alter-
nately 1/2 cup of milk and 2 cups of flour in which are sifted 3
level teaspoons of baking powder. Beat the flavor with vanilla
then fold in lightly the stiffly beaten whites of 8 eggs. Bake in
sheets in a moderate oven. Cover 1 cake while hot with marshmal-
lows bought at the confectioner's and set in the oven until they
begin to melt and can be smoothed together with a knife. Then
put on the other cake and ice the top and sides.
MARBLED CAKE.
First Part (white).---One and 1/2 cups flour, 1 teaspoonful
baking powder, 1/4 cup butter, 1 cup of sugar, 1/2 cup of milk,
whites of 4 eggs, 1/4 teaspoonful of vanilla. Sift together thor-
oughly the flour and baking powder. Cream the butter and sugar
and add the milk and vanilla; stir in the flour and lastly the whites
of eggs beaten stiff.
Second Part (yellow).---One cup flour, 1 teaspoonful baking
powder, 1 tablespoonful butter, 3/4 cup of sugar, yolks of 4 eggs,
1/4 cup of milk, 1/4 teaspoonful vanilla. Sift flour and baking
powder. Cream butter, sugar and yolks of eggs, then add milk,
flour, and stir hard.
Third Part (dark).---Dissolve 1/4 cake sweet chocolate in a
little hot milk. Add 1 tablespoonful sugar, 1 teaspoonful vanilla;
add to this a cup of batter, taking part light and part yellow; drop
by tablespoonful into a pan, first one color and then another. A
good sized cake is the result and it is excellent.
WHITE CITRON CAKE.
Cream 1/2 cup of butter, add 1 cup of sugar and beat well;
now add gradually 3/4 cup of milk and 2 cups of flour in which
4 level teaspoons of baking powder were sifted. When all ingred-
ients are beaten well together, fold in carefully the whites of 4
CAKES
eggs beaten stiff and dry, and 1/2 cup of citron shavings dredged
with flour. Bake in a sheet, which will need about half an hour;
a loaf would take 15 minutes more. Cover with a boiled icing.
Icing for Cake.---Boil 1 cup of sugar and 1/4 cup of water
together until it threads when tried with a cold fork dipped into
the boiling syrup and held above it. Pour the syrup slowly on
the beaten white of 1 egg, stirring all the time. Flavor with
vanilla, and when it is cold enough to spread without running it
is ready to put on the cool cake.
SILVER CAKE.
One cup butter, 2 cups sugar, 1/2 cup sweet milk, whites of 8
eggs, 1 teaspoon cream of tartar, 1/2 teaspoon of soda, 2 1/2 cups
flour.
MRS. ANN W. PACK.
SNOW CAKE.
Three-fourths cup butter, 2 cups sugar, 1 cup of milk, 1 cup
of cornstarch, 2 cups flour, 2 teaspoons of baking powder. Mix
flour, cornstarch and baking powder together, stir butter and
sugar to a cream, add milk, then flour, last add whites of 7 eggs,
beaten to a stiff froth. Bake 1 hour
MRS. F. KIRN.
CORNSTARCH CAKE.
One cup of sugar, and 1/2 cup of butter, whipped to a cream,
1/2 cup of cornstarch, 1 1/2 cups of flour, thoroughly sifted with 3
teaspoons baking powder; 2/3 cup sweet milk, Flavor to taste.
Lastly add the whites of 6 eggs, beaten to a stiff froth. Whip
all together and bake quickly.
MRS. STEDMAN.
LEMON CAKE.
Rub to a cream 1 cup of butter with 3 cups pulverized sugar;
add gradually the yolks of 5 eggs, 1 at a time, and 1 cup of sweet
milk; sift 4 cups of flour with 2 teaspoonfuls of baking powder,
add alternately with the milk and the stiff-beaten whites of 5 eggs;
add the grated peel of 1 lemon and the juice of 2. This is a
delicious cake.
MRS. M. H. KERNGOOD.
HIGH ALTITUDE CAKE
One cupful of powdered sugar, 1/4 cupful of butter, 8 table-
spoonfuls of milk, 1 1/2 cupfuls of flour, 4 eggs (whites only), 1
teaspoonful of vanilla, 1 teaspoonful of baking powder. Cream
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together the butter and sugar, acid the milk by the spoonful, stir-
ring in the flour at the same time. Add the flavoring and stiffly
beaten whites of the eggs. Beat well, add the baking powder last
without flour with it. Bake in a moderate oven.
MRS. C. E. ROSEWARNE.
WHITE CAKE.
Whites of 3 eggs, 1 cup of sugar, 1/2 cup of butter; 1 cup
sweet milk; 2 cups flour; 2 teaspoonfuls baking powder stirred in
the flour. Beat the whites of the eggs to a stiff froth and stir in
last. Flavor to taste.
MRS. MARY FOSTER.
SNOW CAKE.
One cup sugar, 1 1/2 cups flour, 1/2 cup sweet milk,1/2 cup
butter, whites of 4 eggs, 1 1/2 teaspoons baking powder.
MRS. M. L. WHITE.
WHITE CAKE.
One cup of sugar, 1/3 cup of butter, 1/2 cup of milk, whites
of 4 eggs, 2 teaspoons of baking powder. Flavor with vanilla.
This never fails.
MRS. ELUM WORDEN.
DELICATE CAKE.
One and 1/2 cups sugar, 1/2 cup butter, 1 cup sweet milk, 2 1/2
cups flour, 4 eggs (whites only), 2 teaspoonfuls baking powder.
Add the beaten whites of the eggs last.
MRS. B. A. HINSDALE.
PEARL CAKE.
The whites of 2 eggs, 1/2 cup of butter, 1 cup of sugar, 1/2
cup of milk, 1 1/2 cups of flour, 2 teaspoons of baking powder.
Frost with the yolks of eggs.
MRS. JAS. H. BLODGETT,
Washington.
WHITE MOUNTAIN CAKE.
One cup butter, 2 cups sugar, whites of 4 eggs, cup sweet
milk, 3 cups flour, 3 teaspoons baking powder, vanilla flavoring.
Frosting.---One cup sugar, 1/2 cup water, boil till thick; pour
on whites of 2 eggs and whip.
MRS. J. N. MARTIN
GOLD LOAF.
Yolks of 8 eggs, 1 cup granulated sugar, scant 1/2 cup butter,
1/2 cup sweet milk, 1 1/2 cups flour, 2 teaspoonfuls baking powder.
CAKES
Cream utter and sugar thoroughly, beat yolks to a stiff froth,
and stir thoroughly through, put in milk, then flour, and stir
hard. Bake in tube pan, in moderate oven.
MRS. O. M. MARTIN.
GOLD CAKE.
Three-fourths cup of butter, 1 cup sugar, 1/4 cup of sweet
milk, yolk of 8 eggs, 2 cups flour, 1 teaspoon cream tartar, 1/2 tea-
spoon soda.
MRS. ANN W. PACK.
GOLD CAKE.
One cup of butter, 2 cups of sugar, 3 cups of flour, 1/2 cup
of sweet milk, the yolks of 6 eggs, and 1 W*** egg, 3 teaspoons
of baking powder; flavor with lemon.
MRS. BLISS.
SOUTHERN POUND CAKE.
One pound of sugar, 1 pound of flour, 1 pound of butter, 12
eggs. Sift and dry your flour, sift your sugar. Wash all the salt
from your butter, then cream it well, gradually adding the sugar,
and beating the mixture until very light. Beat your eggs (yolks
and whites separately) to a stiff froth, add them gradually to the
sugar and butter, alternately with the flour. by spoonfuls, until
all are thoroughly mixed. Add a wineglassful of the syrup of
spiced fruit, and flavor with lemon or nutmeg. Bake your cake
in a slow oven, and do not take it out as done until you can thrust
a straw to the bottom and draw it out dry.
MRS. ALICE TAFT.
ALMOND CAKE.
Eight eggs (yolks and whites beaten separately), 1/2 lb. pow-
dered sugar, 1/2 lb. almonds (ground in an almond grater, or
chopped and sifted as fine as flour). First beat the yolks very
light with an egg beater, add the sugar and beat until very
light. Add the almonds, then lastly the whites beaten stiff. Ice
the loaf with chocolate and ornament with blanched almonds.
Bake like angel cake, oven moderate, and in a Van Deusen mould;
and leave in tin until cold, remove slides and turn out carefully.
CLARA R. MANN.
ENGLISH WALNUT CAKE.
Two cups sugar, 1/2 cup butter, 3/4 cup milk, 3 cups flour, 3
even teaspoons of baking powder. Bake in layers and put icing
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between. Ice the top and put halves of English walnuts on white
frosting. Use 1 lb. nuts. MRS. L. P. HALL.
HICKORYNUT CAKE.
Two cups sugar, 1 cup milk, 3 cups flour, 2/3 cup butter, 3
eggs, 2 teaspoons baking powder, 1 cup nut kernels, cut fine.
Tried and not found wanting. MRS. PAUL SNAUBLE.
SODA POUND CAKE.
Four cups flour, 4 eggs, 2 cups sugar, 1 cup butter, 1 cup
sweet milk, 1 teaspoon soda, 2 teaspoons cream tartar mixed in
the flour. SARAH M. WOOD.
FEATHER CAKE.
One cup of sugar, 3 teaspoonfuls of butter, 1 egg, 2/3 cup of
milk, 2 cups of flour, 2 teaspoonfuls of baking powder. Flavor
with vanilla. MRS. JAS. H. BLODGETT, Washington.
GOOD CAKE
One cup of butter, 2 cups of sugar, 3 eggs, 4 cups of flour.
Cream the butter, add the sugar and beat them till very light.
Break in next the yolks of eggs, stirring them in well. Beat the
whites stiff and add them, last of all 1/2 cup of sour cream with a
teaspoonful of soda dissolved in it, and a little salt.
MRS. BLISS.
CARAMEL CAKE.
One-half cup of butter, 1 1/2 cups of sugar, 1/2 cup whites of
eggs, 1 cup cold water, 3 cups of flour, 3 teaspoonfuls baking
powder. Cream butter and 1/2 sugar, beat whites of eggs, and
then add rest of sugar and beat stiff. Then put 2 together, add
flour and water alternately. Bake in shallow pan to cut in
squares.
Frosting.---One lb. brown sugar, enough water to dissolve,
boil to a thread, butter size of an egg, teaspoon vanilla. Beat
after cooked. MRS. M. C. PETERSON.
MARBLED CAKE.
Light Part.---Two-thirds cup sugar, 1/3, cup butter, 1/3 cup
sweet milk, 1/3 teaspoonful soda, 1/2 teaspoon cream tartar, 2
whites of eggs, 1 1/3, cups of flour. Stir butter and sugar to a
cream, add milk, soda and flour with cream tartar and lastly stir
in the eggs; flavor with lemon or vanilla.
Dark Part.---One-third cup brown sugar, 1/3 cup molasses,
1/3 cup butter, stir well and add 1/3 cup sour milk, 1/3 teaspoon
soda, 1 1/3 cups flour and yolks of 2 eggs well beaten, or quite as
well, put in at the first; season with cloves, cinnamon and nutmeg,
1 teaspoonful each.
Drop by spoonfuls alternately and bake as a loaf 1/2 to 3/4
of an hour, or bake in layers putting the brown part between
the white layers with jelly or other good dressing.
MRS. H. M. WOODS.
BLACK CHOCOLATE CAKE.
Two cups brown sugar, 2 eggs 1/2 cup of butter, 1/2 cup sour
milk. Beat all together, not separately; 1/3 cake baker's chocolate
stirred in with 1 teaspoon soda dissolved in 1/2 cup hot water, 2
heaping cups flour. Flavor with vanilla.
JULIA POMEROY WILGUS.
BLACK CHOCOLATE CAKE.
Two squares baker's chocolate, grated, 1/2 cup sweet milk
and yolk of 1 egg. Boil this together until soft and add, when
cool, 1/2 cup butter, 1/2 cup sour milk, 2 small cupfuls sugar, 2
eggs, or yolks of 6, 2 cups of flour, 1 teaspoon soda. Flavor with
vanilla. MRS. C. B. KINYON.
BLACK CHOCOLATE CAKE.
One-half cup sugar, 1/2 cup sweet milk, 1/2 cake baker's
chocolate, yolk of 1 egg; cook on top of stove for a few minutes,
then cool and add 1 1/2 cups of sugar, 1/2 cup butter, 1/2 cup of
sweet milk, 2 eggs, 1 teaspoon soda, 2 cups of flour, vanilla.
MRS. MORTIMER COOLEY.
DEVIL'S CAKE.
One cup grated Baker's chocolate, 1 cup brown sugar, 1 cup
sweet milk; boil until it thickens. One cup brown sugar, 1/2 cup
of butter, 1/2 cup sweet milk, 2 eggs, vanilla to taste, 2 cups flour,
1 teaspoonful soda dissolved in hot water. When the boiled part
is cold stir in the cake. Bake in a slow oven in a shallow tin.
Frost with white frosting. LEONA G. MARKHAM.
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IMPERIAL CAKE, VERY DELICIOUS.
One lb. of butter, 1 lb. of sugar (granulated), 1 lb. flour, 10
eggs, 1 lb. of raisins, 1 lb. of sweet almonds blanched and cut
thin, 1/2 lb. citron cut very thin, 1 nutmeg. Mix butter and sugar
together to a cream, beat the eggs separately and add next, then
sift the flour 3 times, taking a little of it to sprinkle the fruit
lightly before adding to the mixture. It requires to be well baked.
Half the recipe makes a good sized cake.
MRS. J. W. MAYNARD.
SCOTCH BUN.
Four lbs. raisins (seeded), 2 lbs. currants (well washed,
cleaned and dried), 1/2 lb. bitter almonds (blanched and cut in
half), 1/4 lb. candied lemon peel, 1/4 lb. of orange peel, (both cut
into thin slices and small strips), 1/2 oz. pounded cloves, 1/2 oz.
Jamaica pepper, 1/2 oz. powdered ginger, 4 lbs. of dough. Make a
light dough in the following proportions: 1 1/2 lbs. of flour, 1/4 lb.
of butter, 1/2 teaspoonful of baking powder, cold water to mix.
Cut off nearly 1/3 of the dough to form the case and lay it aside
near the fire. Having mixed the fruit, spices, etc., add them to
the remainder of the dough. Mix very thoroughly, then make
into form. Roll out the dough that was laid aside, take a part
and lay it below the bun. (It is usually made oblong, e.g., 10
inches by 6 inches). Take the remainder and place it over the
top, closing it at the bottom by gathering in the edges and cutting
it till it is quite flat. Double a piece of strong paper, butter it and
lay the bun on it with the top up. Put a very strong piece of but-
tered paper round the sides to keep the bun in shape, put a small
skewer through from top to bottom every here and there. Prick
the paste very closely on the top with a fork. Then bake for 2 1/2
hours in a moderate oven. The bun should be made about 3
inches thick. MRS. R. M. WENLEY.
FRUIT CAKE.
One lb. brown sugar, 1 lb. butter, 1 lb. flour, 1 1/2 cups
molasses, 1 tablespoonful of soda, 10 eggs, 1 lb. of raisins, 1 lb.
of currants, 1/2 of citron, spice to taste. Bake in a slow oven.
MRS. G. E. SUTHERLAND.
FRUIT CAKE.
One lb. granulated sugar, 3/4 lb. butter, 1 lb. flour, 8 eggs, 2
lbs. raisins, 2 lbs. currants, 1/4 lb. candied orange peel, 1/4 lb.
candied lemon peel, 1/2 lb. citron, 1 heaping tablespoonful cin-
namon, 1/2 teaspoon of cloves, 1 nutmeg, 3 teaspoons soda, 2 table-
spoons grape juice, cream, butter and sugar, add the well beaten
yolks of eggs, spices, then sifted flour, reserving enough to mix
with fruit, then soda mixed in grape juice, then add whites, after
beating very stiff, and last the fruit. Put buttered paper on tin.
Bake in a moderate oven 3 hours.
MRS. ED. H. EBERBACH.
BLACK FRUIT CAKE.
One lb. brown sugar, 12 ozs. butter, 12 eggs, 1 lb. flour, 2
lbs. of seedless raisins, half of them chopped, 2 lbs. of currants,
1/2 lb. citron sliced thin, 1/2 oz. each of ground cloves, cinnamon
and nutmeg, 1 gill of black molasses, 1/2 gill of brandy. Bake 3
hours in slow oven. This makes 2 loaves. R. J. DAVIS.
BLACK CAKE.
One and 1/2 cups brown sugar, 1 cup sour milk, 1/2 cup butter,
1 egg, 1 teaspoon soda, 1 teaspoon each of cinnamon, cloves and
nutmeg, 2 cups flour, 1 cup chopped raisins. Bake slowly.
MRS. W. H. JACKSON.
FRUIT CAKE.
One lb. sugar, brown, 1 lb. butter, 10 eggs, 1 cup molasses,
1 teaspoon soda, 4 lbs. raisins, 1 lb. citron, 1 lb. currants, 5 cups
flour, 2 teaspoonfuls each of mace, cloves and cinnamon, brandy,
wine glass full. MRS. E. F. GIDDINGS.
FRUIT CAKE.
Four eggs, 2 cups brown sugar, 1 cup of butter, 1 cup
molasses, 1 cup cold coffee, 5 cups sifted flour, 1 lb. raisins, 1/2
lb. citron, 2 teaspoons soda, 2 teaspoons cinnamon and cloves, 1
teaspoon mace. MRS. ELLEN WOOD.
RAISIN CAKE.
(No eggs. No baking powder.)
One-half cup of butter, 1 cup sugar, 1 cup sour milk, 1
teaspoonful soda, 1 teaspoonful cinnamon, 1 teaspoonful cloves,
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3 cups of flour (sometimes 2 1/2 will do if the flour seems to thicken
too much), I cup raisins, pinch of salt. Mix soda with sour milk
till it foams. MRS. I. C. RUSSELL.
FRUIT CAKE.
One and 1/2 lbs. flour, 1 1/4 lbs. sugar, 1 lb. raisins, 3/4 lb.
butter, 1 pt. sweet milk, 1 teaspoon soda. Cloves, cinnamon, mace,
1/2 spoon each, citron. MRS. M. L. WHITE.
WHITE FRUIT CAKE.
Whites of sixteen eggs, 1 lb. white sugar, 1 lb. butter, 1 lb.
flour, 1 lb. sweet blanched almonds, 1 lb. citron, 2 oz. bitter almond
or extract of almond, 1 cocoanut grated. Pound almonds in
mortar with rice water to prevent oiling. Whip eggs thoroughly,
cream the butter into which stir flour until quite stiff, then alter-
nately, eggs, sugar and flour, reserving a little for fruit. Bake in
slow oven. MISS HATTIE MENCIMER, Golden, Colo.
SPICE CAKE.
For a second loaf use the 3 yolks, 1 cup sugar, piece of butter
size of an egg, 1/2 cup sour milk, scant 1/2 teaspoon soda, 1 tea-
spoon cinnamon, 1/2 teaspoon cloves, a little nutmeg, 1 full cup
flour, 1 cup of raisins---if liked. Stir the butter and sugar to a
cream, add the yolks---well beaten-then the spices, then the milk
with the soda dissolved in it; stir this thoroughly together, then
add the flour and stir until smooth. All loaf cakes must bake
slowly and are better not to cut for 2 or 3 days.
Miss SARAH WRIGHT.
PINEAPPLE CAKE.
Two cups sugar, 1/2 cup butter, 1 cup sweet milk, 3 cups flour,
3 teaspoons baking powder, whites of five eggs, flavor to taste.
Filling.---One-half pint chopped pineapple, thickened with 1
teaspoon cornstarch; cook 5 minutes. Make cake in 2 layers,
put filling between and frost. MRS. E. M. SPENCER.
JAM CAKE.
One and 1/2 cups sugar, 2/3 cup of butter, 1/2 cup sour milk,
1 teaspoon of soda, 4 eggs, 1 cup rich jam (raspberry or black-
berry), 2 cups flour, 1/3 teaspoon cloves, 1/2 teaspoon cinnamon,
a little grated nutmeg. Bake in a loaf. MRS. A. W. WILSON.
GOLD CAKE.
One cup of sugar, 1/2 cup butter, 3 eggs unbeaten, 2/3 cup of
milk. 1 teaspoon of vanilla, 3 level teaspoons baking powder, 2 1/2
cups of flour. BERTHA KEBLER.
DRIED APPLE CAKE.
Two cups of dried apples chopped fine and soaked in water
over night, then cook in 1 cup of molasses until soft. Add 1
cup each of butter, sugar and sour milk, 2 teaspoonfuls of soda,
1 teaspoonful each of cinnamon, cloves and lemon extract, 1 nut-
meg. A cup of raisins may be added. Bake in a greased cake
dish in a moderate oven. Flour for stiff batter.
CHARLOTTE HUTZEL.
APPLE CAKE.
Soak over night 2 cups of evaporated apples chopped fine.
Cook in 2 cups of molasses until soft. When cool add 1 dessert-
spoonful of soda.
The Cake.---One cup butter, 1/2 cup sugar, 1 cup milk, 2 eggs,
3 cups flour, 1 teaspoonful each of cloves, cinnamon and nutmeg.
Mix all together, add apples and bake in a moderate oven. This
rule makes 2 loaves. MRS. LAMSON.
JAM CAKE.
One cup of sugar, light brown, 2/3 cup of butter, 1/2 cup of
buttermilk, 1/2 teaspoon of soda, 2 eggs, 1 cup of rich jam, rasp-
berry or blackberry, 2 cups of flour, scant, 1/3 teaspoon of cloves,
1/2 teaspoon of cinnamon and a little grated nutmeg. Bake in a
loaf. MRS. S. H. W. VANVLEET, Flint.
BLACKBERRY JAM CAKE.
One cup of sugar, 1/2 cup of butter, 1/2 cup of thick sour
cream, 2 cups of sifted flour, 1 cup of jam, 4 eggs, reserving
whites of 2 for frosting, 1 teaspoon of soda. Bake in layers and
put together with frosting flavored as you like.
MRS. JENNIE E. CHEEVER.
HUCKLEBERRY CAKE.
One pint of berries, 1 cup of sugar. Rub into the sugar 2
rounding tablespoonfuls of soft butter, 1 cup of milk, 2 cups of
flour with 2 heaping teaspoonfuls of baking powder sifted into the
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flour, a very little salt and nutmeg. Add another cup of flour to
the berries and stir in last. Serve warm as dessert or tea cake,
with sugar and butter. MRS. ROWLAND.
WHITE CAKE.
One cup white sugar, piece of butter size of small egg, 1/2
cup sweet milk, 1 1/2 cups of flour, 2 small teaspoonfuls baking
powder stirred in the flour, the whites of 3 eggs, 1 teaspoonful
vanilla. Stir the butter and sugar to a cream in an earthen dish,
then add the milk, stirring carefully, then the extract, then the
flour, adding lastly the whites of the eggs beaten to a stiff froth.
Bake in a slow oven about 45 minutes. Use a long, narrow tin.
Miss SARAH WRIGHT.
EASTER CAKE.
Cream together 1 cup of sugar and 1/2 cup of butter; add
yolks of 4 eggs and 1/2 cup of milk. Then stir in gradually 2 1/2
cups of flour sifted with 2 teaspoons of baking powder. Add a
teaspoonful of lemon juice and stir in lightly the whites of 4
eggs beaten very stiff. Bake in 4 layers and fill with the follow-
ing: The grated rind of 1 and the juice of 2 lemons, 1 cupful of
sugar, 1 egg, 1/2 cupful of water, 1 teaspoonful of butter and a
heaping teaspoonful of flour cooked over hot water till it thickens;
cool before spreading. Ice the top with boiled frosting and deco-
rate with rings of candied cherries, alternating with seeded raisins
and small pieces of citron.
WHITE SPONGE CAKE.
Whites of 6 eggs, 1 cup sugar, sifted; 2/3 cup of flour, sifted
several times with 1 teaspoon of cream tartar. Then sift sugar
and flour together; then add the eggs well beaten and flavor.
WHITE CAKE.
Whites of 7 eggs, 2 cups of sugar, 1 cup of butter, 1 cup of
sweet milk, 2 teaspoons of baking powder, 2 teacups of flour
sifted, 1 teacup of cornstarch, flavor with rose water. Beat
together thoroughly adding the whites of the eggs last. Excel-
lent for birthday cake. MRS. EMMA P. BAGELY,
Peninsula Cook Book.
OATMEAL CAKES.
Cream 2 level tablespoonfuls of butter, scant measure, add
gradually 1/2 cup of sugar, then beaten yolks of 2 eggs, beaten
again with 1/2 cup of sugar. Then stir in 2 1/2 cups of rolled oats,
mixed with 2 1/2 (level) teaspoonfuls of baking powder and 1/4
a teaspoonful of salt. Flavor with 1 teaspoonful of vanilla and
fold in the whites of 2 eggs, beaten dry. Drop with a teaspoon
on to a buttered baking sheet, making little rounds about 3 inches
apart. Bake in a slow oven. Select large eggs: 15 minutes in
moderate oven.
CUP CAKES WITHOUT EGGS.
One cup of sweet cream, 1 cup of granulated sugar. Beat well
together. Add 1/2 cup of water, 2 cups of flour and 2 teaspoons
of baking powder. Chocolate cakes may be made from same
recipe by moistening a small amount of grated chocolate with hot
cream, and adding to the rest of the mixture. This is extra good
when eggs are hard to get. MRS. SARAH CHAPMAN.
SPICED CAKE.
Two cups of sugar, 1/2 cup molasses, 3/4 CUP butter, 3/4 cup
strong coffee, 3 1/2 cups flour, 2 cups raisins (seeded), 1 cup
hickorynut meats (chopped), 1/4 lb. citron, 1 teaspoon cinna-
mon, 1/4 teaspoon cloves, 1/4 of a nutmeg, grated rind of lemon,
1/2 teaspoon soda, 5 eggs beaten separately. Bake in dripping
pan or 2 square cake dishes. MRS. ANNA S. HOLMES.
SPICE CAKE.
Two cups of sugar, 1/2 cup of butter, 1 cup of sour milk, 1
teaspoon of soda, 1 teaspoon cloves and nutmeg, 2 teaspoons
cinnamon, 4 eggs, reserve 2 whites for icing, 2 1/2 cups of flour.
MRS. GROVE RAY.
FEDERAL CAKE.
One lb. flour, 1 lb. sugar, 1/2 lb. butter, 1 coffee cupful of sour
milk, 1 teaspoonful of soda, 4 eggs, whites and yolks beaten sep-
arately, 1 1/2 lbs. seeded raisins, 1 qt. hickorynut meats, 1 nutmeg,
citron, cinnamon and mace; grape juice to taste.
MRS. WM. CONDON.
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SOUR MILK CAKE.
One and 1/2 cups brown sugar, 1 cup butter, 1 cup sour milk,
1 cup raisins, 1 cup currants, a little citron, 3 eggs, 1 teaspoon
cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 1 teaspoon all-
spice, 1/2 teaspoon soda, pinch of salt, flour.
MRS. C. B. KINYON.
EGGLESS CAKES.
One and 1/2 cups of sugar, 1/2 cup of butter, 1 cup of sour
milk, 3 cups of flour, 1 teaspoonful of soda, 1/2 teaspoonful each
of cinnamon, cloves, nutmeg and salt, 1 cup of seeded raisins.
MRS. LAMSON.
BROWN SUGAR CAKE.
One and 1/2 cups brown sugar, 2 eggs, 1/2 cup butter, 1/2 cup
sour milk, 1 teaspoon soda, use nearly a whole nutmeg to flavor,
stir up with flour very soft. Bake in round tin with funnel.
MRS. J. N. MARTIN.
CIRCLE CAKE.
One egg, 1 cup of sugar, 2 cups of flour, 1/3 cup of butter, 1/2
cup of sweet milk, 1 teaspoonful of cream of tartar, 1/2 tea-
spoonful of soda, and flavor with rose or lemon.
CARRIE LEE, Sumter, Fla.
COFFEE CAKE.
One cup butter, 1 cup sugar, either white or dark, 1 egg, 1
cup molasses, 1 cup strong coffee (cold), 1 cup raisins, 1 cup
currants, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 4 cups
flour, 2 teaspoonfuls baking powder. Beat butter, egg and
sugar together, then add molasses, coffee, fruit and spices. Stir
in the flour until free from lumps. Bake either solid or in
layers. No frosting is needed. MRS. MARY MCCLURE.
GRAHAM CAKE.
Take 1 cup each of raisins, sugar and sour cream; stew raisins
till tender and add flour to them; 1 teaspoon each of allspice and
cinnamon, 1/2 teaspoon soda, pinch of salt; stir stiff with sifted
graham flour and bake. An excellent cake. The addition of 2
eggs makes it better.
FANCY TEA CAKE.
One pound of flour, make hollow in the center, put in 1/2 lb.
powdered sugar, 1/2 teaspoon lemon extract, 5 ozs. of butter, 1/2
saltspoon of salt, and mix to a smooth paste. Add the yolks of 3
eggs and 1 gill of cream. After the butter has been thoroughly
incorporated with the other ingredients let the paste stand 1 hour.
Then roll out 1/4 inch thick, cut in fancy shapes, brush them
over with a beaten egg, strew on top chopped citron, raisins or
blanched almonds. Bake in moderate oven. Cool on sieve.
MRS. H. SOULE.
SOUR CREAM CAKES.
Two eggs, 1 cup granulated sugar, 1 cup sour cream, 2 cups
flour, 1 level teaspoon soda, 1/2 teaspoon cream of tartar. Flavor
to taste. Bake in gem pans or cups.
MRS. T. C. TRUEBLOOD.
BEST GINGER DROPS.
One-half cup sugar, 1 cup molasses, 1/2 cup butter, 1 tea-
spoonful each cinnamon, cloves and ginger, 2 teaspoonfuls soda
in one cup of boiling water, 2 1/2 cups flour. The last thing add
2 well beaten eggs. Bake in gem tins. To be served with
sauce for dessert or to be eaten as a common gingerbread.
[Tried and vouched for.---ED.] MRS. A. F. MARTIN.
COFFEE CAKE.
Two cups of bread dough, 1 cup of sugar, 1/2 cup of short-
ening, 1 egg. Add flour, stir with spoon, not too stiff, when
light sprinkle with sugar and cinnamon.
MRS. WM. WAGNER.
RAISED CAKE.
Three cups of bread dough, 2 1/2 cups sugar, 1 cup shorten-
ing, little salt, 2 eggs, 1/4 teaspoon soda, 1 cup chopped raisins, 1
teaspoon each cinnamon and nutmeg, 2 tablespoons of grape
juice. MRS. E. F. GIDDINGS.
COFFEE CAKE.
One cup of sugar, 1/2 cup molasses, 1/2 cup strong coffee, 2
eggs, l/2 cup butter, 1 cup raisins, 1/2 cup citron, 1 teaspoon of
soda and spices, 2 cups flour. MRS. ELUM WORDEN.
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SOFT GINGER BREAD.
One-half cup brown sugar, 1 cup molasses, 1/2 cup butter, 1
teaspoon cinnamon, cloves, and ginger, 2 teaspoons soda and 1
cup of boiling water; 2 1/2 cups flour, 2 beaten eggs put in last,
and bake in square tin 1/2 hour. MRS. D. F. SCHAIRER.
SPONGE GINGER BREAD.
One cup New Orleans sugar house molasses, 1 teaspoonful
soda dissolved in a little water, 2 even cups sifted flour, 1 well
beaten egg, 1 teaspoonful ginger, 2/3 cup boiling water filled up
with beef drippings or lard. Mix in order given. For a spice
cake substitute a teaspoonful of cinnamon or other spice.
MRS. JAS. W. GODDARD.
AUNT MARIA'S GINGER BREAD.
One cup each molasses, sugar, shortening and sour milk, 3
eggs, 4 cupfuls flour, 1 tablespoonful ginger, 2 teaspoonfuls
soda, 1 teaspoonful lemon and cinnamon. If you use lard use
teaspoonful of salt. MRS. W. J. HERDMAN.
HOT WATER MOLASSES CAKE.
One cup of molasses, 1/2 cup of shortening, (I prefer lard to
butter), add a pinch of salt, small spoon of ginger and cinna-
mon, 1 egg, 1/2 cup of boiling water in which dissolve teaspoon of
soda, 2 cups of flour. MRS. MARY STARK.
SOFT MOLASSES CAKE.
One-half cup molasses, 1/2 cup brown sugar, 1/2 cup butter, 1/2
cup milk, 1 egg, 1 1/2 cups flour, 1 teaspoonful saleratus, 1 tea-
spoonful ginger, flavor with lemon. GERTRUDE T. BREED.
MOLASSES SPICE CAKE.
Two eggs, 1 cup light brown sugar, big 1/2 cup of butter, 1/2
cup of molasses, 1/2 teaspoonful of cloves, 1 teaspoonful of cinna-
mon, 1 nutmeg grated, teaspoonful soda to be dissolved in part
of the sour milk and added after part of the flour is stirred in,
1/2 cup sour milk and 1 1/2 cups of sifted flour. The very best New
Orleans molasses should be used. MRS. L. CURTIS.
DROP CAKES.
Two-thirds cup butter, 1 1/2 cups sugar, 3 eggs, 2 cups flour, 1
cup of raisins, 4 tablespoons sour milk, 1 teaspoon mixed spices,
3/4 cup molasses, 1 teaspoon soda in a very little warm water.
Bake in patty tins or drop on heavy greased paper.
MARY S. BRADSHAW.
CHOCOLATE CAKES.
Two cups granulated sugar, 1/4 lb. grated chocolate, 1/2 cup
chopped almond meats, 1/2 cup cocoanut, 5 eggs, 3/4 teaspoon
soda, and flour to make batter. Bake in gem tins.
MRS. WM. ANDRES.
OAT MEAL, OR DATE CAKES.
Two cups of sugar, 2 cups rolled oats, 1 cup butter, 1/2 cup
sour milk, 1 teaspoonful soda, 1 teaspoonful of vanilla. Mix
with enough flour to make a soft dough. Roll thin and cut as
for cookies. Over one piece spread a layer of seeded dates and
cover with a second piece. Roll lightly and pinch the edges
more firmly together. Bake in a quick oven.
MRS. JACOB BREID.
VANILLA WAFERS.
Two eggs (beaten with sugar), 2 cups sugar, 1 cup soft
butter, 1 cup sour milk, 2 teaspoons vanilla, 1 teaspoon soda
(sifted in flour); now mix with a spoon into the flour until stiff
enough to knead with hands. Roll thin and cut with a small cut-
ter. Bake quickly. Make filling as follows: One cup sugar,
1 tablespoon butter, 1/3 cup sweet milk or cream; boil until thick,
stirring continually. Remove and put vessel in cold water; beat
until it begins to thicken, add 2 teaspoons vanilla, spread between
cakes until 3 or 4 are stacked together.
ROLLED OAT CAKES.
Two eggs, 1 cup sugar, 1 cup shortening, 1 cup sour milk,
3 cups sifted flour, 3 cups rolled oats, 2 teaspoonfuls cinnamon,
1 teaspoonful soda, 1 of salt. Bake in gem pans. Will make
24 cakes. EMILY HATCH.
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ECKELL CAKES.
Two cups of raisins (or raisins and currants), 1 cup sugar,
juice of 1 lemon. Mix together and bake inside of folded pieces
of pie crust. When baked they look like little pies.
LEDA STIMSON.
DATE STICKS.
Whites of 4 eggs beaten until stiff, 2 small cups of sugar, 1/2
cup of dates, same of blanched almonds (1/8 of lb. of each), 1
teaspoon of vanilla. Chop the nuts and dates and stir into the
eggs and sugar. Mix well and bake in a moderate oven 40
minutes. These can be used in place of bon-bons at afternoon
teas, etc. LEDA STIMSON.
FAIRY GINGERBREAD.
One cupful butter, 2 of sugar, 1 of milk, 4 of flour, 1/3 tea-
spoon soda, 1 tablespoonful ginger. Beat the butter to a cream;
add the sugar, gradually, and when light, the ginger; the milk in
which the soda has been dissolved, and finally the flour. Turn
baking pans upside down and wipe the bottoms very clean.
Butter them and spread the cake very thin upon them. Bake
in a moderate oven until brown. While still hot cut into squares
with a cake knife and slip from the pan. Keep in a tin box.
This is delicious. With this quantity enough for several days
may be made. Remember to spread it as thin as a wafer and cut
it the instant it is taken from the oven.
OATMEAL DROPS.
One cup brown sugar, 1 cup of butter, melted, 2 eggs, 4
tablespoons sour milk, 1 teaspoon soda, 4 teaspoons cinnamon,
2 cups flour, 2 cups rolled oats. Drop from spoon on buttered
pans and bake in moderate oven. Excellent for luncheon.
MRS. E. F. SHELEY.
SPANISH BUNS.
One cup of butter, 1 pt. of sugar, 1 pt. of flour and a little
more, 1 cup sweet milk, 4 eggs, 1 teaspoonful of cloves, 2 table-
spoonfuls cinnamon, 2 1/2 teaspoonsful baking powder. Bake
slowly in gem irons. MISS M. S. BROWN.
SPANISH BUN.
One (small) cup brown sugar, 1/2 cup molasses, 1/2 cup sour
milk, 1 teaspoon soda, 4 tablespoons melted butter, 3 eggs,
reserve the whites of 2 for frosting, 1 1/2 cups (good full meas-
ure) flour, cinnamon, cloves, allspice to taste. Bake in 2 long
tins. Put together and frost with the following:
Frosting.---One cup brown sugar, beat the whites to stiff
froth, add sugar gradually, beating all thoroughly until stiff
and light. Chopped dates or raisins may be added.
MRS. POWELL, Ionia.
DOUGHNUTS.
One heaping cup of sugar, 2 eggs, 1 tablespoon of lard
(melted), 1 teaspoon of allspice, 1/2 teaspoon of cloves, 1 cup of
sour milk, 1 teaspoon of soda, flour enough to make a soft dough,
then fry in hot lard. MRS. C. J. SHETTERLY.
DOUGHNUTS.
Two potatoes of medium size, boiled and mashed, 1 cup of
sugar, 2 eggs, 1 cup of sour milk overflowing, 1 teaspoonful of
soda, 2 tablespoonfuls of lard dipped from the kettle, pinch of salt,
a little nutmeg, 1 teaspoonful of baking powder, in flour, add just
flour enough to roll nicely. MRS. W. J. BOOTH.
FRIED CAKES.
One cup sugar, 2 eggs, 2 1/2 tablespoons melted butter, 1 1/2
cups sweet milk, 3 even teaspoons of baking powder, nutmeg.
Mix very soft. MRS. W. H. JACKSON.
FRUIT DROP COOKIES.
One and 1/2 cups brown sugar, 1/2 cup butter, 1/2 cup lard, 3
eggs, 4 tablespoons sour milk, 1 cup chopped raisins, 2 tea-
spoons soda, 1 teaspoon each of cinnamon and cloves. Flour
enough to drop.
CUP CAKES.
Two cups sugar, 4 eggs, 1/2 cup butter, 1 teaspoon soda, 1
cup sour milk, 3 cups or more of flour. This makes 3 doz. cakes.
GINGER DROPS.
One cup sugar, 1 cup molasses, 1 cup shortening, 1 cup
water, 1 egg, 2 teaspoons soda, 2 teaspoons ginger, flour enough
to drop.
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DOUGHNUTS.
Two cups sugar, 1 1/2 cups milk, 4 eggs, 5 tablespoons melted
lard, 2 teaspoons baking powder, 1 teaspoon vanilla, nutmeg,
pinch of salt, flour enough to knead. MRS. TAFT.
CADILLAC FRIED CAKES.
Put 1 cup of sugar and 1 cup of milk together, set on back
of stove until sugar melts, then set to cool. Add 3 tablespoons of
melted butter, 3 eggs beaten separately, 3 teaspoonfuls of baking
powder. Season with nutmeg. Mix very soft.
MRS. M. C. PETERSON.
AFTERNOON TEA CAKES.
Rub 1 cup of butter to a cream with 1 1/2 cups sugar; when
light, beat the yolks of 4 eggs till foamy, then beat them into the
sugar. Mix 1 1/2 cups of flour, 1/2 cup of cornstarch and 2 level
teaspoons of baking powder; add this to the mixture in alterna-
tion with 1/2 cup of milk. Lastly beat the whites of the eggs
stiff and fold them in; then beat thoroughly; add 1 teaspoon of
vanilla or lemon and turn into shallow buttered pans or into small
tins, if single tins are preferred. MARY J. LINCOLN.
POTATO FRIED CAKES.
One and 1/2 cups granulated sugar, 1 cup potatoes mashed
fine, 3 eggs, 3/4 cup sour milk, 3 tablespoons melted butter, 1
level teaspoon soda, 1/2 teaspoon salt, a little nutmeg, 6 cups flour,
5 teaspoons baking powder. Sift the flour before measuring.
Add baking powder and sift 4 times. Fry in hot lard.
MRS. ANNA W. WILSON.
NUT BARS.
Two cups of flour, 1 cup of chopped nuts, 1/2 cup of sugar,
2 tablespoons of butter, 1 teaspoon of baking powder, 1/2 cup
of milk, 1 egg, a pinch of salt. Sift flour, salt and baking
powder into a bowl, rub in the butter and add nuts and sugar.
Mix to rather stiff dough with the egg and milk, roll out 2/3
of an inch thick. Cut into bars and fry in hot lard, until a golden
brown. MRS. BROOMHALL.
HERMITS.
One cup of butter, 3 cups of brown sugar, 4 tablespoon-
fuls of milk, 4 eggs, 2 teaspoons of soda, 2 cups of raisins, 2 cups
of currants, 1 cup of nuts, 1 teaspoon of grated nutmeg, 1 tea-
spoon of cinnamon, a little grated orange peel, a cup of flour,
drop in buttered pan and bake. BERTHA KEBLER.
HERMITS.
Two and 1/2 cups light brown sugar, 1 cup butter, 3/4 cup
sweet milk, 3 eggs, 1 cup raisins chopped fine, 1 teaspoon soda
dissolved in the milk, 5 cups flour, 4 teaspoons baking powder, 1
teaspoon cinnamon, 1/2 teaspoon each of allspice and cloves, a
little nutmeg. Sift the flour before measuring, then add the
baking powder, and sift 4 times. Drop from the spoon in little
round cakes. Before putting in the oven to bake, place a raisin on
each cake (for the Old Hermit.)
MRS. ANN W. WILSON.
COOKING SCHOOL FRIED CAKES.
Three eggs, 1 1/3 cups of sugar, beaten together, 1 pt. of milk
added to eggs and sugar, 6 cups sifted flour (some kinds of flour
require 1/2 cup more), with 6 even teaspoons of baking powder
sifted through the flour, 1/2 teaspoon of salt, cinnamon or vanilla
to flavor; stir smooth with spoon; make them soft as can be
rolled so as to cut, flour the board well and cook in lard or cot-
tolene. MRS. GREGORY E. DIBBLE.
DOUGHNUTS.
One cup sugar, 3 tablespoons butter, 1 cup sweet milk, 3
eggs beaten light, 3 teaspoons baking powder; cream the sugar
and butter well, add the milk slowly, then the eggs. Put the
baking powder in the flour and mix very soft. Flavor with nut-
meg and vanilla to taste. MRS. BRADSHAW.
JOLLY BOYS.
Sift thoroughly 5 tablespoonfuls of yellow corn meal, 4
tablespoonfuls of flour, 2 tablespoonfuls of sugar, 1 saltspoonful
of salt and 2 heaping teaspoonsfuls of baking powder; beat
2 eggs and add to the mixture with enough milk and water to
make a drop batter. Stir in quickly 2 teaspoonfuls of melted
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butter. Beat well and drop in small spoonfuls into smoking hot
fat. Serve hot with maple syrup. MRS. BEMAN.
RICH TEA CAKES.
Cream 1/2 cup of butter and 1/4 cup of sugar. Add 1 egg and
the yolks of two more, well beaten, then, alternately, 3/4 cup of
cream and 2 cups of sifted flour, sifted again with 1/4 teaspoonful
of salt, 1/2 teaspoonful of soda, and 2 level teaspoonfuls of cream
of tartar. Beat thoroughly, and bake in a well-buttered roll-pan
about 20 minutes.
VANITY PUFFS.
One cup of boiling milk thickened with flour to a stiff
dough, when cool add 3 unbeaten eggs, 1 at a time, and 1 table-
spoonful of melted butter. Drop small spoonful into hot fat
and roll in powdered sugar and cinnamon.
MRS. R. J. GODFREY, Toledo, O.
CRULLERS.
Three eggs well beaten, 9 tablespoons sugar, 9 tablespoons
sweet milk, 9 tablespoons lard, all stirred together, 1/2 teaspoon
soda, pinch of salt. Mix a trifle stiffer than for fried cakes.
SARAH M. WOOD.
ROCKS.
One and 1/2 cups brown sugar, 1 scant cup butter, 2 1/2 cups
flour, 3 well beaten eggs, 1 small teaspoon soda, 1 cup seeded
raisins, 1 cup walnuts salted and chopped. Drop in very small
teaspoons on buttered tins. Bake in moderate oven.
MRS. CHUTE.
HERMITS.
Two cups sugar, 1 cup butter, 1 cup sour cream, 1 cup
raisins, 1/2 cup hickorynut meats chopped, 2 eggs, 1 teaspoon of
cinnamon, 1 teaspoon cloves, 1 teaspoon soda.
MRS. M. C. PETERSON.
HERMITS.
One-third cup butter, 2/3 cup of sugar, 1 egg, 2 tablespoons
milk, 2 cups flour, 2 teaspoons baking powder, 1/3 cup raisins
stoned and cut in small pieces, 1/2 teaspoon cinnamon, 1/4 tea-
spoon cloves, 1/4 teaspoon mace, 1/4 teaspoon nutmeg. Cream the
butter, add sugar gradually, then raisins, egg well beaten and
milk. Mix and sift dry ingredients and add to first mixture.
Roll mixture quite thick. Cut into cookies. Bake in moderate
oven on buttered sheets. MRS. W. R. BAGLEY, Duluth, Minn.
HERMITS.
Two cups sugar, 1/2 cup butter, 1 cup sweet milk, 3 cups
sifted flour, 2 teaspoonfuls baking powder, 4 beaten eggs (whites),
small cup of currants rolled in flour. MRS. B. A. HINSDALE.
HERMITS.
Two cups of sugar, 1 cup of butter, 1 cup of chopped raisins,
6 cups of sifted flour, 2 eggs, 1 small teaspoon soda dissolved in 4
tablespoons of sour milk. Flavor with lemon, cinnamon and nut-
meg. Roll out and cut as cookies, thick or thin as you like them,
and bake in moderate oven. MRS. JENNIE E. CHEEVER.
CRISP SUGAR COOKIES.
Four eggs, 2 cups sugar, 1 cup butter, 1 teaspoon soda. Mix
soft, bake quickly.
COOKIES.
Two-thirds cup butter, 1 cup sugar, 2 eggs, 2 talbespoons
milk, 2 teaspoons baking powder, nutmeg. Mix soft.
MRS. W. H. JACKSON.
OLD FASHIONED COOKIES.
Two eggs, 2 cups granulated sugar, 1 cup butter, or half
lard and half butter, 1 cup sour milk, 1 teaspoon soda, 1 whole
nutmeg, salt. Mix soft.
MRS. ALICE WHEELER MOORE, Hamilton, N. Y.
CREAM COOKIES.
One cup thick cream, 1/2 cup buttter, 1 1/2 cups sugar, 1 tea-
spoonful soda, 2 eggs, nutmeg, add flour enough so that they
will be soft when rolled. Bake quickly. MRS. A. P. WILLIS.
EXCELLENT COCOANUT COOKIES.
Half cupful of butter, 1 cupful of sugar, stir to a cream, 1
tablespoonful of milk, 2 eggs, beaten light, 1 cupful grated
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cocoanut; flavor to taste with lemon or vanilla; 1 teaspoonful
of baking powder and flour enough to roll out. Roll thin.
MRS. S. W. BEAKES.
CHOCOLATE COOKIES.
Two cups sugar, 1 cup butter, 4 eggs, 3 cups flour, 1 1/2 tea-
spoons baking powder, 1 cup grated chocolate, vanilla.
LOENA G. MARKHAM.
PEANUT COOKIES.
Peanut cookies are made by following any good cooky recipe
and adding 1 pint of peanuts run through the meat chopper.
Place a whole peanut in the center of each cooky just before
baking.
FRUIT COOKIES.
One cup butter, 1 1/2 cups sugar, 1 cup finely chopped raisins,
3 eggs well beaten, 1 tablespoon mixed spices, 1 teaspoon soda,
dissolved in 3 tablespoons sour cream. Flour enough to roll.
MRS. GROVE RAY.
FRUIT COOKIES.
Two eggs, 1 cup sugar, 1/2 cup butter, 1 cup molasses, 1/2
cup sour milk, 3 1/2 cups flour, 1 cup raisins---seeded and chop-
ped, 2 teaspoons of soda, 2 teaspoons of ginger. Spread thin in
the pan. Bake in moderate oven. When nearly cold cut in
squares. MRS. C. B. KINYON.
SPICED COOKIES.
One cup butter (or half lard), 2 cups sugar, 1/2 cup molas-
ses, 1 cup sour milk, 4 eggs, 1 teaspoon soda, cloves, cinnamon
and raisins if desired (or currants), 4 cups flour (about).
MRS. HARRIET R. ROYALL, Tampa, Fla.
OATMEAL COOKIES.
One cup sugar, 1/2 cup of lard and 1/2 cup butter, 1 teaspoon
nutmeg, 1 teaspoon cinnamon, 1 cup sour milk, 1 teaspoon soda,
2 eggs, 3 cups flour, 3 cups oatmeal. Stir sugar and shortening
together, then add eggs, and then sour milk with soda. Last, flour
and oatmeal. Stir this and drop spoonful on buttered tin. Bake
in moderate oven. OLIVE E. LUICK.
MOLASSES COOKIES
One cup molasses, 1 cup sugar, 1 cup butter or lard, 1
tablespoon ginger, 1 tablespoon soda, 1/2 cup of sour milk, 2 eggs.
MRS. H. A. LAMB.
GINGER COOKIES.
One cup sugar, 1 cup molasses, 1 cup butter, 1 egg, tea-
spoon soda, 1 teaspoon each of ginger and vinegar, 7 cups of
flour. MRS. S. M. SPENCE.
GINGER COOKIES.
Two cups molasses, 1 cup sugar, 1 heaping cup shortening,
1 cup boiling water, little salt, 3 teaspoons soda, 1 teaspoon gin-
ger. Mix soft. MRS. E. F. GIDDINGS.
GINGER CREAMS.
One cup sugar, 2 cups molasses, 1 cup lard, 1 cup water, 4
teaspoons soda, 4 teaspoons ginger, salt.
Milk Icing for Creams.---1 1/2 cups sugar, 3/4 cup of milk; boil
until it waxes in water. MARY EARLENBUSH.
GINGER SNAPS.
Boil together 1 cup brown sugar, 1 cup molasses, 1 cup lard,
1 egg well beaten, 1/2 tablespoon ginger, 1/2 tablespoon cinnamon
and a little salt. When boiling add 2 teaspoons soda dissolved
in hot water. Let mixture cool a little; before it is cold add
enough flour to roll easily. Roll as thin as possible, cut small
and bake in quick oven. MRS. MECHEM.
GINGER COOKIES---I.
One cup of sorghum, 1 1/2 cups of white sugar, 1/2 cup of
butter, 1/2 cup of lard, 2 eggs, 1 tablespoonful of ginger, 1 table-
spoonful of cinnamon, 1 tablespoonful of soda, 1 cup of cold
coffee, flour to roll. Beat sugar, lard, and butter to a cream.
Add eggs, well beaten, then spices, sorghum, and soda (dissolved
in coffee), in order named. Use enough flour so they may be
handled. Roll not too thin, and bake until just done. Put in
jar, and cover while warm.
GINGER COOKIES---2.
Two cups of molasses (New Orleans), 1 cup of brown sugar,
1 cup of sour milk, 1 cup of butter (heaping), 2 teaspoonfuls of
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soda (heaping), 6 cups of flour, cinnamon and ginger to taste.
Roll out half an inch thick.
WALNUT WAFERS.
One cup flour, 1 cup sugar, 1/4 cup butter, 1 cup walnut
meats, 1 egg, a pinch of salt. Chop nuts fine, beat the butter and
sugar to a cream, add the well-beaten egg, the flour and stir in the
nuts; drop in spoonfuls on buttered tins and flatten a little.
Bake in a moderate oven.
CRULLERS OR WONDERS.
Three eggs, three tablespoonfuls of melted lard or butter, 3
tablespoonfuls of sugar, mix very hard with sifted flour, as hard
as can be rolled, and to be rolled very thin like pie-crust; cut in
squares 3 inches long and 2 wide; then cut several slits or lines
lengthwise, to within a quarter of an inch of the edges of the
ends; run your two forefingers through every other slit; lay them
down on the board edgewise, and dent them. These are very
dainty when fried. Fry in hot lard a light brown.
COOKIES OF 1812.
One pint of sugar, 1 teacup of butter, 4 eggs, 2 tablespoons
of sweet milk, 1/2 teaspoon of soda, 1 teaspoon of cream of tartar,
1/2 nutmeg, 1 teaspoon of vanilla, 1 pint of flour. Roll the sugar
(granulated) until quite fine; add the butter and cream them.
Stir in the milk gradually, and beat the eggs separately, and then
put together and beat again. Add to the mixture butter, sugar
and milk, and lastly the flour and soda, which has been dissolved
in a little warm water. After these have been well mixed add
the nutmeg and vanilla. Beat all well together, and add enough
flour to handle well in rolling and cutting out. Bake in a mod-
erate oven a delicate brown. These keep well.
CHOCOLATE FRUIT COOKIES.
Cream one-half cup of butter and one cup of sugar gradu-
ally; mix 2 tablespoonfuls of grated chocolate with 1 tablespoon-
ful of sugar (taken from the cupful) and dissolve in one table-
spoonful of hot water: hold over hot fire if it does not get smooth
readily; add to butter and sugar; stir in two well-beaten eggs;
sift together two cupfuls of flour and one teaspoonful of baking
powder; add to the mixture with half a cup of stoned and chopped
raisins; if not stiff enough to roll out, add more flour; roll one-
quarter inch in thickness, cut out and bake about 10 minutes.
SOFT GINGER CAKE PATTERN.
One cup sugar, 1 cup syrup, 1 cup sour milk, 2 even tea-
spoons soda, 4 tablespoons butter, 1 teaspoon ginger, a little salt,
1 egg, 3 cups flour, fruit if desired. This makes two square tins
full. MRS. CHARLES HURD.
HICKORYNUT MACAROONS.
Beat the whites of 5 eggs to a stiff froth, mix with them
1 lb. nuts, cut, but not very fine, a very little grated nutmeg, 1
large tablespoonful of flour. Flavor with rosewater. Bake on
buttered tins, a teaspoonful dropped from the spoon for each
cake. MRS. FLEMMING CARROW.
MARGUERITES.
One white of egg, 1/2 cup powdered sugar, 1/2 cup finely
chopped English walnut meats. Beat whites, stir in sugar and
nuts. Spread on wafers, warm in oven. If salted wafers brush
off salt. MRS. JUNIUS E. BEAL.
JELLY ROLL.
One cup sugar, 1 cup sifted flour, 3 eggs, 2 even teaspoons
baking powder. Sift flour and powder together; beat whites well,
yolks and sugar together. Makes a fine loaf cake or roll cake.
MRS. POLHEMUS.
PRINCE OF WALES CAKE.
Three eggs, 1 cup brown sugar, 1/2 cup butter, 1/2 cup sour
cream, 1 teaspoon soda, 2 tablespoons molasses, 1 teaspoon each
cloves, cinnamon, 1/2 nutmeg, 2 cups flour, 1 lb. raisins, seeded.
Take the whites of one of the eggs and half of the raisins for
frosting. Do not add any more flour than the recipe calls for.
MRS. WHITING.
FRUIT COOKIES.
One cup butter, 2 cups brown sugar, 2 eggs, 7 tablespoons
sour milk, 2 level teaspoons soda, 1 cup chopped raisins, 1 teaspoon
each cinnamon, cloves, 4 cups flour; drop from and shape with a
large spoon. MRS. WHITING.
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(AACookbook0172)
*** cookies 1 cup ***
2 cup sugar
1 cup milk
2 eggs 3 to B.P. enough
flavor to ***dle
*** milk 2/3 cup ***
the flavor, pour boild
water over and cook.
RAISIN CAKE.
Two eggs, 1 cup sugar, 1 cup raisins, 1/2 cup butter, 1/2 cup
milk, nutmeg, cloves, allspice, cinnamon, ginger, quarter teaspoon-
ful of each, 2 cups flour, heaping teaspoon of baking powder.
FLORA SCOTT.
PECAN STICKS.
Beat two eggs very light, without separating the whites and
yolks. Then gradually beat in half a cup of sugar, a tablespoonful
of melted butter, 1/2 a cup of sifted flour, and 1/2 a cup of pecan
meats broken in pieces. Bake in quick oven, in buttered pans simi-
lar to those for lady fingers, but square on the ends and of the same
width throughout. Put but a small portion of the mixture in each
section of the pan, as the cakes should be very thin when baked.
These may be baked as wafers on any baking sheet. Drop by
small spoonfuls on to a buttered sheet and at some, distance apart,
as they spread in baking. FANNIE K. CUTTING.
Other cakes will be found under "German Cookery."
*** CAKE.
Soft together four trials one are
one half cups of sugar one cup flour
*** cream of *** in this ***
***ghtly whites of 11 eggs thourghly water
flavor with one half teaspoonful extra
cake in *** 50 minutes ***
*** the *** 30 min *** pan
*** on a rake and cut cake ***
*** 1 hr this is it ***
maca*** Cake
*** this *** 6 tbls boiling water, ½ cup
1/2 cup sugar, 1/2 cups milk and chocolates
3 cup flour, yolks 4 eggs, 1 to B.P. 1 to raw milk
*** 1 cup milk flavored 1 cupful
***
*** drop cakes
2/3 cup lard, 1/3 cup butter
1 cup sugar 4 table spoons milk
2 eggs, 1/2 teaspoon soda a little so***
2 cups oat meal, and 2 *** cup
*** flour 1 cup nut meats (hickor
meats are ***), 1 *** table spoonful
***
*** stretch ***
chocolate cake
cream 1/2 cup butter milk 1 cup sugar
added gradually. 1/4 cup cocoa
*** yolks of 3 eggs, 1/2 cup water
*** alternately with 1 1/4 cup flour sifted
*** 3 *** teaspoons baking powder
1 teaspoon *** 1/2 ma*** 1/4 ***
1 teaspoonful vanilla lastly add other
sights of 3 eggs beaten dry.
*** B. Bach
*** cake
1/2 cup mola*** 1/2 cup sugar
1/2 cup sour milk, 1/3 cup butter
1 1/2 cup flour 1/2 teaspoon *** or ***
1/2 teaspoon soda little salt
the lad th*** add 1 egg without braking it
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(AACookbook0173)
Findge Cake
*** together, 1 cup of sugar, 2/3 cups of
***, 1 cup of milk, stir in lightly 21/2
*** of flour, 1 heaping teaspoon 8
*** gender, ½ cup of melted cholcolate
*** ½ cup of walnuts punch of salt.
*** eggs beaten separately.
*** ***, 11/2 tablespoons butter
cup of cova, 11/4 cup of powdered sugar
*** cup of mild. Heat it boiling point
*** 8 minutes. Remove side *** &*** cream. Add vanilla and four *** cake. *** thick.
Williams carpies.
*** Cream 1 cup of sugar, with 1 cup of butter
add two well beaten eggs. ½ ts vanilla
*** ts cinnamon, 1 ts B. powder flour ***
roll out good add ½ cup of walnuts or ***
all as thin as possible & *** in a
CAKES
DenielCake
½ cup of butter, 1 cup sugar, yolks
of two eggs, 2/3 cup of milk, ½ cup of
chap, 2 cups flour, 2 teaspoons
Baking powder, 1 teaspoons soda, a***
whites of two eggs beaten light.
½ cup of walnuts.
½ cup butter
11/2 sugar
1 cup milk
22/3 cup flour
3 tablespoonsful B p
*** eggs
Cookies
1 cup sugar, Butter size of an egg 1 cup
of some milk or cream. 1 egg ½ ts soda
vanilla, enough flour to make a
medium dough salt.
1 to B powder.
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(AACookbook0174)
Bread Feather Cake
*** cups butter creamed, add gradually, 1/2
cups sugar, 1 cup luke warm water
*** of 2 eggs, 2 cups flour
Beat this mixture 5 minutes add 3 tb
*** syrup 1 ts vanilla 2 heaping ts baking powder
*** baking powder in cup & add flour to
make 1 cup fed. Whites 3 eggs beaten not
*** light. Bake in rather quick nor in
*** layer. *** syrup 1 cup ***
sugar in granite pan, stir constantly
*** fire until it smoothes, remove from
*** and add ½ cups boiling water stir
*** cool. Billing, 1 cup white sugar, 4 tb,
water, cook until it three ads, add 1
*** syrup. Powder over beaten whites, ½ to, ***
Soft ginger Bread
*** sugar, 1 cup of molasses ½ cup butter
*** each of ginger, cinnamon cloves
*** teaspoons soda dissolved in 1 cup boiling
*** cup flour. Add 2 well beaten egg.
Last thing before baking. This is
*** Fruit may also be added.
Butter scotch cookies.
4 cups B. sugar 1 cup
*** together 4 eggs, 1 cup flour, 1 ts sugar
*** *** kof tartar wip all together, ***out there
*** Jelly slies of andbake ***
Cup cakes
11/2 cups of white sugar, ½ cup butter (Sean***
2 eggs, 1 cup sameil milk,2 cups flour
2 teaspoons baking powder. Vanilla
Bake *** in moderate ***
Orange of Baking chocolate.
Apple Sauce Cake
21/2 cups of boil apple sauce, 2 cup of
sugar, 4 level ts soda 1 level ts
cream tartar, 1 cup *** ***
butter, pinch salt, 1 teaspoon ***
cloves, cinnamon, allspice.
4 cup flour 1 tb of chpped ***
put shortening and sugar in hot ***
sauce, add flour, raising and
spice. Bake in flour ***
*** Cake
1 cup flour sifted 8 times
11/2 cups sugar
11 whites
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(AACookbook0175)
*** 2 eggs 1 cup milk, 1/2 cup melted
sugar, 2 cups flour, 2 ts B.P. flavoring
*** H. ***ehgna
Prime Cake.
1 cup of sugar, 1/2 cup Butter yolks of 3 eggs
3 tablespoons of sour milk, 1 cup of dried presses
*** and mashed fine. 1 teaspoon soda, ***
cups flour add the beaten whites last.
Cake Filling
*** cup milk, yolks of 6 eggs, 4 tables
sugar, 1 ts flour, a *** Butter, 1 cup
*** flavoring.
***
*** cake whites of 11 eggs.
1 1/2 cups sugar sifted fire times
1 cup flour sifted fire times
1 level teas. Cream of tartan put in eggs
when lea***y beaten. Bake fifty minutes.
CREAMS, ICES AND DESSERTS.
PINEAPPLE BAVARIAN CREAM.
One can of pineapple, I cupful of sugar, 1/3 box of gelatine, 1
pt. of cream, 1/4 lb. of candied cherries. Chop the pineapple,
add the sugar and let simmer 20 minutes, then add the gelatine
dissolved in 1/2 cupful of water and stir till cold. Lastly add
whipped cream and cherries and pour into a mould.
MRS. HEMPL.
BAVARIAN CREAM.
One-half box of Cox's gelatine, not acid, 1 qt. new milk, 4
eggs, 3/4 cup sugar, flavoring extract. Soak the gelatine in a little
warm water while the milk is coming to the boiling point in a
double boiler. Add the gelatine to the milk just before it boils
and stir thoroughly. Add the yolks of the eggs which have been
beaten very light with the sugar. Mix well; take from the fire
and set it to cool. When quite cool add the whites of the eggs
beaten very stiff and the flavoring. Pour it into jelly glasses
which have been rinsed in cold water and set in the ice box. This
will make 8 glasses. It is better to make it several hours before
using. When cold turn out and serve with whipped cream.
MRS. SHIRLEY W. SMITH.
RUSSIAN CREAM.
Cover 1/2 box of Cox's gelatine with cold water and soak 1
hour. Put 1 qt. of milk into double boiler and when boiling add
the gelatine, 1 cup sugar beaten with the yolks of 4 eggs and a
little salt; cook until it begins to curdle, then cool and stir into it
the beaten whites of 4 eggs and a teaspoonful of vanilla. Put into
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(AACookbook0176)
cups and serve cold with whipped cream. When turned out of
the cups the jelly should be 1 inch thick on top.
MRS. MECHEM.
AN APPLE DESSERT.
Pare and core apples and sprinkle with brown sugar. Fill
with chopped almonds. Bake until tender and pour the juice over
them frequently while baking. Serve with whipped cream.
MRS. BEMAN.
BAKED BANANAS.
Peel and lay on a granite baking dish, and baste with 6 table-
spoonfuls sugar and 3 of melted butter and the juice of a lemon.
Bake 3/4 hour.
MRS. DEMMON.
BAKED QUINCES.
Rub thoroughly, with sharp knife take out the core, place in
deep dish, earthen is preferable. Fill center of quinces with sugar,
and put plenty more about them. Add a little water before put-
ting in oven, bake slowly 2 or 3 hours, turning several times so
that the sugar may get thoroughly through them. The syrup
should form a jell around them when cold. Serve with or with-
out whipped cream.
MRS. J. B. DAVIS.
SPANISH CREAM.
Soak 1 tablespoon of powdered gelatine in 1 pt. of milk 1/2
hour on the stove, then add yolks of 3 eggs beaten with 5 table-
spoons of sugar; add to the milk when boiling and cook till it
thickens, then remove from the stove and add the whites beaten
stiff and a little vanilla. Serve cold with cream.
MRS. E. F. GIDDINGS.
TAPIOCA CREAM.
To 3 tablespoonfuls tapioca put 1 pt. of water over night. If
not all absorbed in the morning pour it off. Have ready 1 qt. of
milk in a pail or double boiler. When the milk comes to a boil
add the yolks of 3 eggs well beaten with a cup of sugar. Stir till
it boils once, add a little salt and flavor with lemon. When cool
add the beaten whites of the eggs with a tablespoonful of pow-
dered sugar, flavor with lemon, and spread over the top of pudding
or cream in the dish for the table, after being spread with jelly.
Brown in a quick oven.
MRS. JAS. H. BLODGETT, Washington.
CHOCOLATE CREAM.
One-fourth lb. butter, 1/4 lb. chocolate, 1/4 lb. sugar, 1/8 lb.
almonds pounded fine, not blanched, 5 eggs. Beat the butter very
light, then add the yolks of eggs. Put a very little water in the
chocolate to dissolve it 1 hour before you want to make the pud-
ding, then add the other things. Beat the whites of the eggs very
light and stir in last. Boil 3/4 of an hour in a mould. Serve with
beaten whites of 3 eggs and tablespoon powdered sugar or
whipped cream. Place the pudding on a flat dish and put the
cream around it by spoonfuls.
MRS. A. B. WEBBER.
TAPIOCA CREAM.
Soak 2 tablespoonfuls of tapioca for 2 hours, or over night.
Boil 1 qt. of milk, add the tapioca, put in the yolks of 3 eggs well
beaten, with 1 1/2 cups sugar. Let it boil up, and set away to cool.
Have the whites beaten to a stiff froth and stir in, flavor with
lemon. Serve cold. One-half of the recipe is enough for a small
family of 5.
MRS. R. B. HOYT, Detroit.
HAMBURG CREAM.
Five eggs, 1 heaping cup of pulverized sugar, 2 lemons.
Beat yolks with juice of lemons, then with sugar; cook until it
thickens, stirring constantly, cool and hastily add the beaten
whites. This will fill 8 sherbet glasses.
Miss CLARA MILLER.
VELVET CREAM.
Two tablespoons of gelatine dissolved in a little water, 4
tablespoons of powdered sugar, flavoring, 1 pt. of cream. Mix all
and beat until very light. Put on ice and serve with whipped
cream.
COFFEE CREAM.
To 1 pt. whipped cream add 1 1/2 cups strong coffee in which
1 teaspoonful of gelatine has been dissolved. Sweeten to taste.
To be eaten with cream.
MRS. VICTORIA MORRIS.
CREAMED RICE.
One qt. of rich milk, 1 cup of rice, 2 tablespoonfuls of granu-
lated sugar, 1/2 pt. of cream, vanilla or any flavoring to suit the
taste. Put the milk in a saucepan, add the rice and sugar and boil
very slowly for 5 hours. Set away to cool. When cold, or the
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(AACookbook0177)
cups and serve cold with whipped cream. When turned out of
the cups the jelly should be 1 inch thick on top.
MRS. MECHEM.
AN APPLE DESSERT.
Pare and core apples and sprinkle with brown sugar. Fill
with chopped almonds. Bake until tender and pour the juice over
them frequently while baking. Serve with whipped cream.
MRS. BEMAN.
BAKED BANANAS.
Peel and lay on a granite baking dish, and baste with 6 table-
spoonfuls sugar and 3 of melted butter and the juice of a lemon.
Bake 3/4 hour.
MRS. DEMMON.
BAKED QUINCES.
Rub thoroughly, with sharp knife take out the core, place in
deep dish, earthen is preferable. Fill center of quinces with sugar,
and put plenty more about them. Add a little water before put-
ting in oven, bake slowly 2 or 3 hours, turning several times so
that the sugar may get thoroughly through them. The syrup
should form a jell around them when cold. Serve with or with-
out whipped cream.
MRS. J. B. DAVIS.
SPANISH CREAM.
Soak 1 tablespoon of powdered gelatine in 1 pt. of milk 1/2
hour on the stove, then add yolks of 3 eggs beaten with 5 table-
spoons of sugar; add to the milk when boiling and cook till it
thickens, then remove from the stove and add the whites beaten
stiff and a little vanilla. Serve cold with cream.
MRS. E. F. GIDDINGS.
TAPIOCA CREAM.
To 3 tablespoonfuls tapioca put 1 pt. of water over night. If
not all absorbed in the morning pour it off. Have ready 1 qt. of
milk in a pail or double boiler. When the milk comes to a boil
add the yolks of 3 eggs well beaten with a cup of sugar. Stir till
it boils once, add a little salt and flavor with, lemon. When cool
add the beaten whites of the eggs with a tablespoonful of pow-
dered sugar, flavor with lemon, and spread over the top of pudding
or cream in the dish for the table, after being spread with jelly.
Brown in a quick oven.
MRS. JAS. H. BLODGETT, Washington.
CHOCOLATE CREAM.
One-fourth lb. butter, 1/4 lb. chocolate, 1/4 lb. sugar, 1/8 lb.
almonds pounded fine, not blanched, 5 eggs. Beat the butter very
light, then add the yolks of eggs. Put a very little water in the
chocolate to dissolve it 1 hour before you want to make the pud-
ding, then add the other things. Beat the whites of the eggs very
light and stir in last. Boil 3/4 of an hour in a mould. Serve with
beaten whites of 3 eggs and tablespoon powdered sugar or
whipped cream. Place the pudding on a flat dish and put the
cream around it by spoonfuls.
Mrs. A. B. WEBBER.
TAPIOCA CREAM.
Soak 2 tablespoonfuls of tapioca for 2 hours, or over night.
Boil 1 qt. of milk, add the tapioca, put in the yolks of 3 eggs well
beaten, with 1 1/2 cups sugar. Let it boil up, and set away to cool.
Have the whites beaten to a stiff froth and stir in, flavor with
lemon. Serve cold. One-half of the recipe is enough for a small
family of 5.
MRS. R. B. HOYT, Detroit.
HAMBURG CREAM.
Five eggs, 1 heaping cup of pulverized sugar, 2 lemons.
Beat yolks with juice of lemons, then with sugar; cook until it
thickens, stirring constantly, cool and hastily add the beaten
whites. This will fill 8 sherbet glasses.
MISS CLARA MILLER.
VELVET CREAM.
Two tablespoons of gelatine dissolved in a little water, 4
tablespoons of powdered sugar, flavoring, 1 pt. of cream. Mix all
and beat until very light. Put on ice and serve with whipped
cream.
COFFEE CREAM.
To 1 pt. whipped cream add 1 1/2 cups strong coffee in which
1 teaspoonful of gelatine has been dissolved. Sweeten to taste.
To be eaten with cream.
MRS. VICTORIA MORRIS.
CREAMED RICE.
One qt. of rich milk, 1 cup of rice, 2 tablespoonfuls of granu-
lated sugar, 1/2 pt. of cream, vanilla or any flavoring to suit the
taste. Put the milk in a saucepan, add the rice and sugar and boil
very slowly for 5 hours. Set away to cool. When cold, or the
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(AACookbook0178)
day after, beat into the rice the cream and flavoring. This is
delicious frozen with preserved strawberries or cherries.
MRS. BREWSTER.
ORANGE CHARLOTTE.
One-third box gelatine, 1/3 cup of cold water, 1/3 cup of boiling
water, 1 cup of sugar, juice of 1 lemon, 1 cup of orange juice and
pulp, 3 whites of eggs and 1 pt. of cream. Line a mould or dish
with lady-fingers or sections of oranges. Soak the gelatine in the
cold water, then pour on the boiling water, add the sugar and
lemon juice, strain and add the orange juice and pulp, also a little
grated orange rind. Cool in ice water, and when the jelly begins
to harden beat into it the egg white, beaten until stiff enough to
drop from spoon. Pour into mould, and when ready to serve pile
on top 1 pt. of whipped cream.
CLARA R. MANN.
CHARLOTTE RUSSE.
One pt. thick cream whipped very light, 1/2 oz. Cooper's
gelatine dissolved in 3 tablespoons of water over night, 2 eggs
(whites only), beat to stiff froth, 1 teacup sugar, 1 teaspoon
vanilla. Mix and stir together the cream, eggs, sugar and vanilla.
Put in gelatine last after it is thoroughly dissolved; do not have it
hot when put in. Fill a dish with lady fingers or sponge cake and
turn this mixture over it, and put on ice to harden.
MRS. E. M. SMITH.
PINEAPPLE SPONGE.
Take 1 1/3 tablespoonfuls of Knox gelatine, dissolve in cold
water. After dissolved add 1 pt. of hot water and pineapple
juice, sweeten to taste and turn over shredded pineapple. When
set and cold serve with whipped cream.
MRS. R. J. GODFREY, Toledo, O.
PINEAPPLE SOUFFLE.
One pt. of pineapple, juice and fruit, 1/3 package of gelatine,
1/2 cup sugar, 10 macaroons, 1/2 cup water, soak the gelatine in a
little of the water for 2 hours. Let the remainder of the water
come to a boil and pour it on the soaked gelatine. Place the basin
in another of hot water and stir until all the gelatine is dissolved.
Strain this into the fruit juice and add the sugar. Place the basin
in a pan of ice water and as soon as the mixture begins to thicken,
beat with a whisk until it hardens, then place in the ice chest for a
few hours. Brown the macaroons in a cool oven, let them cool
and roll fine. When served, pour macaroon crumbs over the jelly.
To be eaten with custard or whipped cream.
SYBIL C. PETTEE.
APRICOT JELLY.
Soak 1/2 box Plymouth Rock gelatine in 1/2 cup of cold water
for 15 minutes; then thoroughly dissolve this with 1 cup of boil-
ing water. Add 1 cup of sugar, 1 1/2 cups of apricot juice, and
lemon juice to taste (1/2 to 1). Line a mould with apricots, pour
the liquid over and drop a few apricots into that. Chill and serve
with plain or whipped cream. Use canned apricots.
WINIFRED WILLIS.
PINEAPPLE JELLY.
Dissolve 1/2 box gelatine in scant cup of water, add 1 1/2 pts.
of boiling water, let boil up, add scant cup sugar and juice from 1
can of pienapple. Strain, and when slightly cooled, stir in the
pieces of pineapple. Cut small. Mould.
MRS. C. B. KINYON.
PRUNE JELLY.
Two pounds of prunes stewed in 1 qt. of water until the
stones can be easily removed, then mash well and add 1 lb. of
sugar, and 1 pt. grape juice. When thoroughly heated add 1/2
box of gelatine which has been soaked in 1/2 pt. of cold water 10
minutes. Mix all well together and be sure that the gelatine is
thoroughly dissolved. Pour into a mould and put in a cold place.
Serve with whipped cream.
MRS. FLEMMING CARROW.
LEMON JELLY.
One box of gelatine, 1 cup of sugar, 2 oranges, 2 lemons,
candied cherries. Soak gelatine 1/2 hour, add 1 qt. of boiling
water. Before putting in the water add sugar and juice of
oranges and lemons and put in moulds. Then add cherries and
set away to harden.
OLIVE E. QUICK.
FRUIT AND NUT JELLY.
Soak 1 box of gelatine in 1 pt. cold water. Add 2 pts. boiling
water, 1 1/2 cups sugar. Stir until dissolved, add juice of 3 lemons,
strain and turn into moulds. When it begins to set, add dates
(having previously taken out pits), English walnuts, and almond
meats. Serve with whipped cream or thin custard.
MRS. MARY STARK.
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(AACookbook0179)
COFFEE JELLY.
One-half box or 1 oz. of gelatine, 1/2 cup cold water, 2 cups
boiling water, 1 cup sugar, 3/4 cup strong coffee; soak gelatine in
the cold water until dissolved. Put boiling water and sugar in
a saucepan over the fire; when the sugar is dissolved add the
soaked gelatine and coffee. Strain through a flannel and turn into
a mould. Make it the day before you want to use it. This recipe
makes 1 qt. of jelly.
MRS. CATHERINE JONES.
LEMON BUTTER.
Grated rind and juice of 4 lemons, 6 eggs, 1 lb. of sugar,
butter size of an egg. Mix together and cook in double boiler
until it thickens.
MRS. W. H. JACKSON.
LEMON WHIP.
Juice of 4 lemons, 2 cups sugar, 1/2 box of Cox's gelatine dis-
solved in 1/2 cup of water, whites of 4 eggs, 1/4 lb. candied cherries,
1 pt. of boiling water. Mix water, juice, sugar and dissolved
gelatine together, set on ice to cool. When beginning to harden
add the whites of the eggs beaten to a stiff froth and whip together
thoroughly. Line mould with the cherries and fill with mixture.
MRS. H. D. ARMSTRONG.
LEMON PUFF.
Ten eggs, yolks mixed thoroughly with juice of 2 lemons and
grated rinds, 1 cup of sugar, 3 tablespoons of water. Place in
double boiler, cook until smooth and very thick. Then add the
whites beaten very stiff, and stir the whole together but lightly.
This will serve 10 persons.
MRS. H. M. POMEROY.
JUNKET.
(An old-fashioned delicacy revived.)
Put 1 pt. of cream and 1 pt. of milk in double boiler (all
cream may be used or all milk), add 1/2 cup of sugar, pinch of
salt. When just luke add 1 junket tablet dissolved in 1
tablespoonful of cold water. Stir thoroughly and pour at once
into sherbet glasses, or dainty cups from which it may be eaten.
Let stand about ten minutes in warm room till it sets, then put
where it will become cold. You cannot use sterilized nor scalded
milk. This is a very dainty, wholesome dessert, and may be made
very ornamental by dropping a spoonful of dry whipped cream
on each glass and dotting it with candied cherries, or it may be
colored a delicate rose by adding a drop of fruit coloring.
MRS. E. C. GODDARD.
WHITE CUSTARDS.
Stir until liquid 4 whites of egg, pour over this 1 1/2 pts. of
hot milk, or milk and cream mixed, sweeten and flavor to taste,
pour into cups set in a pan of water, cover the cups with a thick
brown paper to prevent the coloring of the custards, and bake
them in a moderate oven until they are firm. Serve cold with
whipped cream. Use powdered sugar in sweetening the custards,
and be sure it is thoroughly dissolved by the hot milk.
FLORA B. STURGEON.
APPLE CUSTARD.
Cook 12 apples as for sauce, beat well with an egg beater,
sweeten, and add the juice of 1 lemon, whip the whites of 4 eggs
to a stiff froth, and mix with the apples. Make a custard of 1 1/2
pts. of rich milk, 1 large cupful of sugar, and the yolks of 4 eggs.
When perfectly cold pour over the apple mixture, which must be
stiff and cold to prevent rising in the custard. Finally whip 1/2
pt. of rich cream and spread on top of the custard.
MRS. D. M. LICHTY.
TAPIOCA CUSTARD.
Two tablespoons tapioca soaked over night, 1 pt. milk heated
with the tapioca. Beat yolks of 2 eggs and 1/2 cup of sugar, add
to the milk, stir constantly till it thickens, not boils; 1/2 teaspoon
vanilla. Beat whites and add while the custard is hot.
MARY H. HIMES.
ORANGE FLOAT.
Slice 3 or 4 oranges removing seeds and tough fiber as they
are usually served at table; sprinkle over them 1/2 cup of sugar,
place 1 pt. of water in double boiler, add to it 1 cup of sugar and 1
teaspoonful of vanilla; thicken with 1 tablespoonful of cornstarch
dissolved in a little of the water. Be careful not to get it too
thick, pour this over the oranges while it is hot. Beat to a stiff
froth the whites of 2 eggs, add 1/2 cup of sugar, spread this over
the orange when it is cool. Place in oven a moment to set frost-
ing. Serve cold.
MRS. JENNIE RAMSEY, Belvidere, Ill.
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VANILLA CREAM.
To 1 pt. of rich cream made very sweet and flavored to taste
use a teaspoonful of Knox gelatine, having it soaked in cold water
for 1/2 hour. Strain through a fine sieve into the cream and
freeze hard, leaving room in the freezer to swell about the quarter
of the can.
MRS. W. M. FERRIS.
EXCELLENT ICE CREAM.
One qt. cream, 1 qt. milk. Heat milk to boiling point in
double boiler, and then stir in 1 1/2 cups of sugar and a scant 1/2
cup of flour; then boil 20 minutes, then strain, and when cool add
cream. Flavor with vanilla and freeze.
MRS. MORTIMER E. COOLEY.
ICE CREAM.
One qt. of sweet cream and 1 qt. of milk beaten thoroughly
together with 1 lb. of sugar, add 3 eggs thoroughly beaten
together, flavor with vanilla, lemon or orange. Place in freezer
and keep constantly in motion while freezing. This may be made
into banana cream by soaking sliced bananas 1 hour in sugar and
adding when cream is half frozen.
MRS. C. W. WAGNER.
CARAMEL ICE CREAM.
One pt. milk, 1 cup granulated sugar, 1/2 cup flour (small), 2
eggs, 1 qt. cream, or 1 pt. cream and 1 pt. milk, 1 cup brown
sugar burned in spider to a golden brown. Boil milk in double
boiler, mix sugar, flour and eggs together, add to the boiling milk.
Return to stove and cook mixture 20 minutes, stirring frequently.
Add browned sugar to above mixture, set away to cool, and just
before freezing add the cream.
MRS. VICTORIA MORRIS.
FRUIT CREAM.
Half lb. stewed apricots, sweetened to taste, 3 bananas, 3
oranges, 3 lemons, 3 cups sugar, 3 cups water. Place a sieve
over a large bowl, turn in the apricots, and rub all but the skin
through. Remove the seeds from the bananas, and sift the pulp.
Pour the water in gradually to help the pulp go through the
strainer. Squeeze the oranges and lemons, and strain into the
fruit pulp. Add the sugar, and, when dissolved, freeze. Half
pt. cream may be added before freezing, if desired. The above
will make 1 gallon.
MRS. ARTHUR G. HALL.
MAPLE ICE CREAM.
Half pt. maple syrup, and the yolks of 4 eggs which have
been beaten. Boil about 20 minutes in a double boiler, add a
small quantity (about 2 spoonfuls) of the Knox gelatine dissolved
in warm water. Remove from the fire; when cool add 1 pt. of
whipped cream, place in small tin cans or moulds, and pack in ice
to freeze.
MRS. S. W. BEAKES.
MAPLE ICE CREAM.
One coffee cup of maple syrup to 1 qt. cream. Freeze in the
ordinary way.
MRS. B. A. HINSDALE.
VANILLA PARFAIT.
Boil 1 cupful of sugar with 1/4 cupful of water until it is a
smooth syrup (about 10 minutes). Beat the yolks of 8 eggs until
light, add the syrup, and cook over a slow fire, stirring constantly,
until the mixture forms a thick, creamy coating on the spoon.
When taken from the fire, add 1 teaspoonful of vanilla. Turn it
into a bowl and beat with a Dover egg beater until cold. It will
then be very light. When entirely cold add 1 pt. of cream
whipped very stiff. Stir lightly together, and turn the mixture
into a mould. Cover with a thin paper before putting on the
cover, pack in ice and salt for hours. This makes 1 qt.
MRS. A. H. PATTENGILL.
MAPLE PARFAIT.
Beat yolks of 6 eggs light, add 3/4 cup of maple syrup, put
into double boiler, as it will burn easily, and stir until it makes a
coating on the pan. Beat until cool, and stir lightly into 1 pt. of
cream, whipped stiff. Pour into a mould, cover with light top
under which has been placed oiled paper. Pack in ice and salt
(1/3 salt to ice) and leave it 3 hours or more.
FANNY GOODMAN, Kansas City.
BISQUE.
One pt. of sweet cream, 24 macaroons, 2/3 cup pulverized
sugar, whip the cream to its utmost consistency, then add the maca-
roons (pulverized), then the sugar; put in a pail, cover tight, and
freeze without any stirring. Prepare this at noon and it will be
ready for tea. Delicious. "Tried and tested."
MRS. CUTTING.
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FROZEN PUDDING.
One qt. milk, 1 1/2 tablespoons gelatine, 4 eggs, 1 cup sugar,
1/4 lb. English walnuts, 1/4 lb. figs, vanilla to taste. Soak gelatine
in cold milk. Put milk, eggs, and sugar in double boiler and cook
to custard. Chop nuts and figs very fine and add with gelatine to
custard. Cool, add flavoring, turn into ice cream freezer and
freeze. Can be improved by substituting cream for milk.
MRS. STRAUSS.
BISQUE GLACE.
Stir together 3 ozs. sugar and 2 yolks of eggs, add a little
vanilla. Dissolve 1/3 box of gelatine, and strain it into the sugar
and eggs, add 1 pt. whipped cream, put into glasses and set on ice.
(This should be made the day before it is served.)
MRS. MORITZ LEVI.
CHOCOLATE MOUSSE.
Pack a 3 qt. mould in salt ice, using 2 qts salt and enough
fine ice to pack solidly between the can and the tub. Cover and
set in a cool place. Whip 1 qt. cream and drain it well. Scrape 1
oz. of chocolate and put it in a small fryingpan with 3 tablespoon-
fuls of boiling water, place the pan on a hot part of the fire and
stir until the mixture is smooth and glossy. Add 1/2 cupful of
the whipped cream to this, stirring well from the bottom of the
pan. Then add remainder of whipped cream slowly. Wet mould
in cold water, put in the mixture, pack and cover, sealing cover of
mould. Put away for 3 or 4 hours, when it will be delicious.
MRS. H. B. HUTCHINS.
CAFE MOUSSE.
Grind 1/4 lb. coffee and dip enough boiling water through it
to make a teacupful of liquid. Let it percolate very slowly
through the coffee so as to absorb all the strength it will. Take
this strong essence and add to it the beaten yolks of 2 eggs and
3 ozs. of sugar. Set the bowl containing it in a saucepan of
boiling water and stir it till it thickens; it will take about 5
minutes; then add about 1 tablespoonful of gelatine which has
been soaked for 1 hour in 2 tablespoonsful of cold water. Stir
the boiling mixture until it becomes cold, but not till it hardens.
Whip 1 pt. of cream till it is a stiff froth; add the coffee to it
and continue beating until the mixture is fine and thick. While
beating the mousse set the tin dish which holds it in another
dish of cracked ice. The moment it is thick turn it into a slen-
der mousse mould and pack in ice and salt for 1/2 hour if you
want it simply chilled, for 4 hours if you wish it frozen. Serve
the mousse in pretty after dinner coffee cups or in tall Bohemian
glasses of amber color.
MRS. H. B. HUTCHINS.
PHILADELPHIA ICE CREAM.
The name of this cream indicates that it is of American
origin, as it is. It is without doubt the choicest of all kinds and
the better the quality of the cream the more delicious the result.
Beat a quart of cream with a large Dover egg beater, whip, churn
or wire egg beater, until it is light and frothy; add a cup of sugar
and continue beating until the sugar is all dissolved. Flavor
with vanilla, taking care not to use too much; and freeze. Allow
the frozen mixture to stand at least an hour before serving that
the ingredients may become thoroughly blended. All kinds of
cream should undergo this so-called ripening process. This is the
easiest and quickest method of making cream; it expands con-
siderably in freezing and will be smooth and velvety. If cream
of a light, delicate texture is desired, whip the cream and skim
off the froth until there is sufficient to make a quart. Add the
sugar and the flavoring to the unwhipped cream and continue
beating until the sugar is dissolved, then freeze. When almost
done, add the whipped cream and freeze until stiff.
FIG ICE CREAM.
Take two tablespoons of gelatine, scald 1 cup of milk and
cup of vinegar, then add the gelatine, let it dissolve and add 1
quart of rich cream and freeze. When frozen, add 1/4 lb. of
chopped figs and 1/2 lb. of chopped English walnuts. Let stand
until ready to serve.
PINEAPPLE AND RASPBERRY ICE CREAM.
Cut off the top of a large pineapple, then with a strong
spoon scoop out the pulp, separating it from the hard core, which
should be rejected. Sugar the fruit, let it stand some time, then
pour off from it a cupful of juice. Trim the pineapple shell at
the bottom so it will stand firm and chill in the refrigerator.
Wash well a pint of red raspberries, add a 1/4 of a cupful of
water, 1/2 a cupful of sugar and the pineapple juice, and cook
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the mixture several minutes. Take from the stove, add the juice
of a lemon, more sugar if needed and strain through a cheese
cloth. Beat a quart of cream and a cupful of sugar until light
and frothy, flavor with vanilla and freeze as ice cream. When
half frozen add the juice and finish freezing. Fill into the pine-
apple shell, set it in a deep mold or the freezer can and let it stand
packed in ice and salt for an hour or longer.
NEAPOLITAN ICE CREAM.
The many varieties of ice cream in which eggs or milk, or
milk and eggs, are used, are classed under the general name of
Neapolitan ice cream. Such creams are universally served on the
continent of Europe and in England. The following is an inex-
pensive and excellent rule: Beat the yolks of 2 eggs with 1/4
of a cup of sugar, add gradually 2 cups of hot milk and cook the
mixture over hot water, stirring constantly until it commences to
thicken. Beat the whites of 2 eggs until stiff, add 1/2 cup of
sugar and gradually the slightest cooled custard; cool, add 2 cups
of cream, flavor and freeze. If a cream of light, fluffy texture is
preferred, whip the cream, add it to the half frozen mixture and
finish freezing.
CHOCOLATE SAUCE FOR ICE CREAM.
Put 1/2 cupful each of sugar and water in a saucepan, and
let boil 5 minutes. After the syrup cools, stir it slowly into 4
ounces or 4 squares of chocolate melted. Add 1/2 teaspoonful
of vanilla and let it stand in a pan of water until ready for use,
then add 1/2 cupful of cream. It should be the consistency of
cream.
HOT FRUIT SYRUPS FOR ICE CREAM.
To 1/2 a cup of fresh fruit juice, of any desired fruit, add a
cup of sugar. Cook slowly to the soft ball stage, add a teaspoon
of lemon juice. Pour in sauce boat. Serve hot.
FRUIT ICES FROM CANNED FRUIT.
If the fruit juice be canned without sugar or with a known
quantity of sugar, it is a very simple matter to prepare the mixture
for freezing. Boil a quart of water and a pint of sugar 20 min-
utes. Add a teaspoonful of gelatine softened in a little cold water,
and strain. When cold, add a pint of fruit juice, and the juice of
1 or 2 lemons. This holds when the fruit juice is canned without
sugar. If sugar has been used in canning, deduct from the two
cups, given above, a quantity equal to that used in canning.
PEACH SHERBET.
One quart of peach juice, 2 cups of sugar, 1 quart of water,
whites of 2 eggs, juice of 1 lemon. Boil water and sugar to-
gether, add juice of peaches and lemon, and freeze.
FROZEN CRANBERRIES.
Boil 1 quart of cranberries, 3/4 cup of raisins and 2 cups of
water ten minutes. Strain through puree sieve. Cook 2 cups of
sugar with 2 cups of water 20 minutes and add to first mix-
ture. Cool and freeze to a mush. The whites of 2 eggs, lightly
beaten, may be added when the mixture is half frozen and you
then have a cranberry sherbet excellent to serve with turkey.
PINEAPPLD SNOW.
One can of chopped pineapple, 1/2 box of gelatine dissolved
in 1 pint of cold water; add juice of pineapple and let come to
boil. Two cups of sugar and juice of 2 lemons, beaten until
light. Pour hot gelatine over mixture and stir well; then add
pineapple. Put in cold place and let stand until it thickens a
little, then add whites of 2 eggs beaten stiff. Beat 10 minutes,
mould and serve with whipped cream.
MAPLE MOUSSE--1.
Whip 1 pint of sweet cream very stiff and dry, and add
to it 1 cup of maple syrup and 1 tablespoon of powdered sugar.
Flavor if desired, beat well together, put in well covered mould
and stand in salt and ice till frozen.
VANILLA GLACE.
Whip 1 pint of cream stiff. Beat the yolks of 2 eggs light
Beat the 2 together. Beat in 1 cup of powdered sugar, and 1
teaspoon of vanilla and mould. Pack in ice for 3 hours, then
serve.
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MAPLE MOUSSE--2.
One cup maple syrup, yolks of 5 eggs, 1 pint cream whipped
stiff. Cook syrup and eggs just a little and when cold whip
into cream. Pack in ice and salt for 5 hours.
MRS. J. ALFRED KLEIN, Butler, Pa.
FRUIT MOUSSE.
Whip 1 pint of cream very stiff, turn it into a sieve to
drain, so that it will be perfectly dry. Mix with it 1 cupful of
any fruit pulp, the juice drained off, and the pulp mixed with
enough powdered sugar to make it of the same consistency as
the whipped cream; add a little vanilla, pour into an ice cream
mould, lay a thin paper over the cream before putting on the cover,
and pack in ice for 3 hours.
MRS. A. H. PATTENGILL.
MILK SHERBET.
Three lemons, 2 oranges, rind of 1 orange, 1 pt. of sugar,
1 qt. of milk, or better, milk and cream. Put half the sugar
with the milk and put into the freezer. Turn until it begins to
get thick, then add the juice and the rest of the sugar.
MRS. DEMMON.
ORANGE SHERBET.
One qt. water, 1 lb. sugar, 4 oranges, juice of 1 lemon,
whites of 3 eggs. Grate the rind of oranges and lemon in a
bowl and add their juice. Now, make a syrup of the sugar and
water to which add 1 tablespoonful of gelatine, having been
soaked in cold water. When syrup is cold pour it on the grated
rind and juice and strain into freezer and freeze. When half
frozen beat up the whites of 3 eggs and add to the sherbet.
Continue freezing until hard.
R. J. DAVIS.
LEMON SHERBET.
Two qts. of milk, 1 1/2 lbs. of sugar, juice of 6 lemons. Mix
sugar and milk together; put in freezer and when partly frozen
add juice of lemons and freeze like ice cream. The grated rind
and juice of 2 oranges may be added to the above if desired.
MRS. C. W. WAGNER.
PINEAPPLE SHERBET.
Make a syrup of 1 qt. of boiling water and 1 1/2 cups granu-
lated sugar. When cold add 1 grated pineapple or 1 can of the
same and juice of 2 lemons. When partly frozen add whites
of 2 eggs, well beaten with 2 tablespoonfuls of pulverized sugar.
MRS. F. M. MEE.
MINT SHERBET.
Put 1 lb. of sugar and 1 qt. of water on to boil. Boil 5
minutes. Pound the leaves from a good-sized bunch of mint;
add them to the boiling syrup, and when cool strain. Add juice
of 2 lemons, and sufficient green coloring to make a delicate
green. Freeze. Very nice.
F. H. D.
GRAPE ICE.
Boil 1 qt. of water and 1 1/2 cups of granulated sugar 10 min-
utes; add 1 1/2 cupfuls of Concord grape juice from fresh grapes.
When cold freeze and serve in glasses.
STRAWBERRY ICE.
Two and 1/2 pts. milk, 2 1/2 cups of sugar, dissolve sugar in
the milk, then put in freezer and stir till it begins to thicken, then
add the juice from 2 qts. of strawberries and finish freezing.
GINGER WATER ICE.
Six ounces preserved ginger, 1 qt. lemon ice. Make lemon
ice as follows: Four large juicy lemons, 1 qt. water, 1 orange,
1 1/4 pounds sugar. Boil sugar, water and rind of lemons and
orange 5 minutes. Cool it and add juice of orange and lemons,
strain and freeze. Pound 4 ounces of the ginger to a paste,
cut the other 2 ounces into very thin slices and stir these into the
lemon ice. Repack and stand away to ripen.
FRANCES M. H. DAVIS.
STRAWBERRY SHERBET.
One pt. of crushed strawberries, 1 pt. water, 1 pt. sugar,
juice of 2 lemons. Freeze.
MRS. V. C. VAUGHAN.
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LEMON SHERBET.
(Made with milk.)
Half freeze 1 qt. of milk and 1 pint of sugar, then add the
juice of 3 lemons and the juice and grated rind of 1 orange.
Finish freezing.
MERIB R. PATTERSON.
LEMON ICE.
Take the juice of 4 lemons, add 2 pts. of thin syrup made
With about 1 pt. of sugar. Into every qt. when it begins to
freeze, stir the whites of 2 eggs, beaten very light with a little
powdered sugar. This will make it smooth. Any kind of
water ice may be made by mixing the strained juice of the
fruit--currant, raspberry, strawberry, etc.--with syrup flavored
to taste and add the white of an egg when it begins to freeze.
MRS. F. M. MEE
CRANBERRY ICE.
A pleasant change from the usual accompaniment to the roast
turkey, the cranberry sauce or jelly of varied quality, is the
cranberry ice. Stew 1 pt. of cranberries in 1 qt. of water until
soft, then drain through a cheese cloth strainer. Add 1 lb. of
sugar, the juice of 1 lemon with a little of the rind, and heat
it until the sugar melts and it boils up once, then strain and cool,
turn it into the freezer and turn until it is like mush.
SHORT CAKE.
A new short cake is made by cutting a sponge cake into
small slices half an inch thick, piling them solidly with cut up
peaches and covering them with whipped cream.
MARGARET HAMILTON WELCH.
DESSERT.
Small light cakes baked in round tins and served fresh from
the oven with a hot chocolate sauce poured over them and a spoon-
ful of whipped cream placed lightly on top of each.
MARGARET HAMILTON WELCH.
APPLE PUFFS.
One pt. of milk or part milk and part water, 2 beaten eggs,
2 teaspoons of baking powder, salt. Make a batter rather thicker
than griddle cakes. If water is used, put in a spoon of melted
butter. Pare, core and chop apples fine. Half fill buttered cups
with the chopped apples, pour in the batter till 2/3 full. Set in
steamer, and steam about 1 hour. Serve hot with cream and
sugar flavored.
APPLE CREAM.
Stew apples, leaving quarters whole, skim them into a glass
dish, and whip with egg beater 1 cup cream and 1 cup sugar;
pour over the apples. When cold, it makes a delicious dessert in
warm weather.
NUT CREAM.
One pt. cream, 1/2 cup sugar, level tablespoon Knox's granu-
lated gelatine, 1/2 cup nuts chopped fine (almonds, "pistachio"),
10 drops almond flavoring, 1/2 teaspoon vanilla flavoring. Put
gelatine to soak in 1/4 cup of cold water. Beat the cream stiff,
then sprinkle in sugar gradually beating all the time. Next add
the nuts. Melt the gelatine over the teakettle, cool a little, then
beat lightly with a flat wire spoon into the cream. Add flavoring
and beat until quite thick. Set in a wet mould.
MRS. W. H. WAIT.
CHOCOLATE SAUCE (FOR NUT CREAM.)
One cup hot milk, 1/2 cup sugar, 1 level tablespoon corn-
starch, 1 square baker's chocolate. Scrape the chocolate and
melt over the teakettle. Add the hot milk after dissolving the
sugar in it. Stir until smooth, then add cornstarch dissolved in a
little milk. Cook until thick as cream. Take from the fire and add
1/2 teaspoon of vanilla. When cooking, stir constantly, back and
forth, never around.
MRS. W. H. WAIT.
ORANGE CREAM.
(Mrs. Owen's Cook Book.)
Yolks 3 eggs, 1 pt. cream, 1/2 lb. powdered sugar, 1 orange,
juice and grated rind. Mix thoroughly, heat and stir till cold.
LEMON SHORTCAKE.
One lemon, 1 cup sugar, 1 cup cream. Grate the outside rind
of the lemon, add the juice, stir together with the sugar, and let
it stand 6 hours. Prepare the shortcake the same as for berries.
When ready, add the cream to the sugar and lemon, and spread
between the layers.
MRS. F. W. WESTGATE.
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ORANGE FRITTERS.
Two eggs, 1 cup milk, 2 cups (scant) flour sifted with 1 tea-spoon baking powder, salt, 2 oranges, juice and pulp. Shred oranges in small pieces, and grate the rind of one. Dust with pulverized sugar. The above will serve 8 persons.
LEMON FRITTERS.
One cup milk, 1 beaten egg, 1 1/2 cups flour. Add juice and pulp
of 1 lemon. Fry in hot lard by spoonful, like doughnuts, serve
with silver sauce, to which add the grated peel of 1/2 the lemon.
APPLE FOAM
Use Astrachan apples, 6 or 8, not too ripe; peel, quarter,
put in boiling water, just enough to keep from burning. They
will stew in a few minutes. When done stir with a silver spoon
until smooth, add a pinch of soda, which takes away the sharp
acid, when cool enough to eat add half a cup of sugar. The
result is a delicious sauce to be eaten with warm rolls. It is
quite original.
PEACH CAKE.
One-half cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups
flour after sifting, whites of 4 eggs, 2 scant teaspoons of baking
powder. Bake. Put on the layers fresh peaches peeled and cut
in thin slices, and pour whipped cream over each layer. This
cake should be used the day it is made. The layers should not be
put together till before serving.
MISS IDA M. BERRY, Mitchell, Ind.
JELLIED PRUNE PUDDING.
One lb. French prunes, 1 pt. water, 1 1/2 cups sugar, 1/2 box
gelatine, 2 tablespoons of brandy, 1/2 pt. of cream whipped.
Stew the prunes in the pint of water, when nearly tender, add the
sugar and stew until soft, then remove the stones and cut each
prune into 4 pieces; meanwhile dissolve the gelatine in 1 gill of
cold water, let this stand on the fire until thoroughly melted,
strain this into the prunes, add the brandy, rinse out a border
mould with cold water, fill with the prunes mixture, set away on
ice to harden. Having whipped the cream, add to it a little lemon
juice, also a little of the rind grated. When ready to serve turn
the pudding out of the mould and heap the cream in the center
space. Peaches or some other dried fruits may be used as a
substitute for prunes.
MRS. FRED KINGSTON, Ottawa, Canada.
BANANAS AND CREAM.
Slice thin 8 or 10 bananas in a glass dish, sprinkle with pow-
dered sugar, pour over a cup of whipped cream. Serve with
plain cake.
FLORENCE WILLOBY, Peninsula Cook Book.
A DELICIOUS DESSERT.
(Peninsula Cook Book.)
A delightful dessert is made by filling sherbet glasses with
orange and cocoanut in this way: Take 1/2 orange, 1 1/2 teaspoons
of grated cocoanut and 1 teaspoon sugar to each glass, fill
glasses with whipped cream, season with vanilla, put on ice till eaten.
APPLE CUSTARD PIE.
Two raw apples, 2/3, cup sugar, 1 tablespoon butter, 1 salt-
spoon nutmeg, 2 eggs, 1 cup of milk. Select large, juicy, nice-
flavored apples, grate to a pulp, cream the sugar and butter, add
the spice and beaten yolk of eggs, milk and apples. Line large
plate with nice crust, fill with the custard and bake till firm.
Beat whites with 2 tablespoons sugar, pile lightly on top and
brown.
MRS. M. GILMORE, Peninsula Cook Book.
PEPPERMINT ICE CREAM.
Put 1 lb. of peppermint candy in sticks into 1 qt. of new milk
in the morning. Let it stand near the ice until you are ready to
freeze the cream for dinner. Stir in 1 qt. of good cream and
freeze. The sugar of the candy will sweeten it enough and it will
be a delicious pink in color.
ORANGE CREAM.
A delicious cold dessert fit for most distinguished company
is an orange cream. Soak 1/2 box gelatine in 1/2 cup of cold
water, beat the yolks of 5 eggs with 1 cup of sugar and the
grated rind of 1 orange until light. Scald 1 pt. of milk and pour on the
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egg mixture. Return to the double boiler and stir until as thick
as custard. Take from the fire, add the soaked gelatine and stir
until dissolved, strain, and when cold, add the juice of 5 oranges.
When it begins to stiffen add 1 pt. of cream whipped to a solid
froth and stir carefully until thick. Pour in a mould or paper
and stand in a cold place.
MISS ALICE HUNT.
CHERRY TAPIOCA.
Wash well 1 cupful of tapioca. Cover with cold water and
soak over night. Drain the juice from a qt. jar of cherries, add
sufficient water to the juice to make 1 pint, pour over the
tapioca, add a pinch of salt, and cook in a double boiler until perfectly
clear and done. Then add the cherries and a cupful of sugar
(or more if the cherries are very sour); stir all together thor-
oughly, pour into a pudding dish, and bake 1/2 hour. Serve hot
or cold with sugar and plain or whipped cream. Early cherries
are best.
RICE CREAM.
(Mrs. Owen's Cook Book.)
Half cup rice, 3 cups milk. Stew until soft, then add 2 cups
milk, yolks of 3 eggs, beaten, with 4 tablespoons sugar. Let
boil up and put in a custard dish, making frosting of whites
and add 4 tablespoons sugar; flavor and brown delicately.
A NEW DESSERT.
Whip a pint of cream to a froth and color a very pale green
with vegetable coloring. Soak 1/4 of a box of gelatine in 1/4 of a
cup of cold water until soft, then set it in hot water until it
dissolves. Stir 3 ounces of powdered sugar into the whipped
cream. Then strain in the gelatine and mix thoroughly, but
lightly. When the mixture begins to thicken add 1/2 teaspoon
of vanilla. Add 1/2 cupful of blanched almonds chopped very fine.
Pour into small glasses ready for serving, and serve very cold.
DUTCH APPLE CAKE.
Mix 1 pt. of flour, 1/2 teaspoonful of salt and a tablespoonful
and a half of baking powder; rub in 2 tablespoonfuls of butter,
pour on this 1 egg and a large 2/3 cupful of milk beaten together
thoroughly. Mix quickly and well. Spread the dough about 1/2
inch thick on buttered baking pan. Place in rows upon this dough
4 large apples which have been pared, cored and cut into eighths,
sprinkle with 2 tablespoonfuls of sugar and a slight sifting of
cinnamon. Bake in a quick oven for about 25 minutes. Serve with
sugar and cream or a simple sauce.
DELICATE DISH.
Beat the whites of 6 eggs with 2 tablespoonfuls of currant
jelly to a solid froth so that it will not fall. Serve with powdered
sugar and cream.
ORANGES AND STRAWBERRIES MIXED.
To 1 qt. of strawberries add 2 oranges cut up in bits.
Sprinkle with sugar and serve in a half hour or so very cold
with sweet graham crackers or sponge drop cake.
ALMOND CREAM.
One pt. new milk, 3 tablespoons sugar, 1/4 lb. of blanched
almonds, chopped; stir over the fire, add the well beaten yolks of
4 eggs. Flavor with 1/2 teaspoon extract of rose. Pour into
cups and pile on a meringue made of the whites of 4 eggs and
1/2 cup sugar.
PIEPLANT SAUCE.
In cooking pieplant do not strip off the pink skin, as it gives
flavor and color to the sauce. Cook slowly, sugar to taste, and
just before removing from the stove add 3 or 4 thin slices of
lemon and a teaspoonful of butter.
SAGO CREAM.
Cook 1/2 cup of sago in 1 pint of milk until clear, add a
pinch of salt and 3 tablespoons of sugar. Beat the whites of the
3 eggs, add to the mixture and cook 2 minutes. Flavor with
lemon when a little cool and fold in lightly 1 cup of cream. Pour
into a mould and set on ice. Serve with the following sauce:
Strawberry Sauce.---Crush a pint of berries, add 1/2 cup of
sugar and let them stand an hour or two. Serve on each dish of
the sago cream.
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DAINTY DESSERT.
One quart of milk, the whites of 4 eggs beaten to a stiff froth,
one heaping cupful of sifted flour, 1 scant cupful of powdered
sugar, add a little grated lemon peel and a saltspoonful salt, beat
till very light, bake in gem pans, sift powdered sugar over them
and serve with lemon sauce.
RASPBERRY CUSTARD.
Mix together the yolks of 2 eggs, 2 cups of milk, 2 level
tablespoonfuls of sugar and 1 scant tablespoonful of cornstarch.
Cook slowly over the fire in a double boiler, removing when it
reaches the boiling point. Mash 1 pt. of red raspberries with the
back of a spoon, place in pretty glass dish, pour over them the
custard and set away to cool. Just before the dinner hour
whip the 2 whites as stiff as possible, color with the tiniest
particle
of Burnett's rose coloring and mix with a tablespoonful of pow-
dered sugar. Spread this over the custard and serve with sponge
cake.
RASPBERRY CREAM.
Place a pint of raspberries in a bowl, add 1 tablespoonful
of powdered sugar. Let them stand for an hour, then rub
through a sieve. Soak 1 ounce of gelatine in 2 teaspoonfuls of
cold milk for half an hour, then add to it 1 cup scalding hot milk,
2 tablespoonfuls granulated sugar. Stir until the ingredients
are thoroughly dissolved. Set aside, and, when cool, add the
strained raspberries. Whip 1/2 pint cream, add 1/2 teaspoonful
vanilla and whisk all lightly together. Set in a very cold place
to harden. A half pint of raspberries may be kept very cold,
sweetened slightly and poured over the mould, when turned out
ready for the table.
GLORIFIED RICE.
Soak 1/2 box of gelatine in 1/2 cup of cold water. Wash 1/2
cup of rice and sprinkle into boiling salted water. Boil 20 min-
utes until tender, and dry thoroughly in a napkin. Dissolve the
gelatine over hot water, and cool. Whip 1 pint of rich cream, fold
into it the gelatine, the cold rice, 1/2 cup powdered sugar and a
teaspoon of vanilla. Pour into a mould. When ready to serve
turn out of the mould and pour over it the following sauce: One-
half tumbler of quince jelly melted over the fire with three table-
spoons of cold water.
OLD---FASHIONED APPLE SAUCE.
Pare and chop a dozen medium-sized apples, put them in a
deep pudding dish, sprinkle over them a heaping coffeecupful of
sugar and 1 of water. Place them in the oven and bake slowly 2
hours or more, or until they are a deep red brown; quite as
nice as preserves.
ORANGE CHARLOTTE.
Make orange jelly, use pulp with juice, remove seeds and
fibrous part of orange. Line dish sides and bottom with lady-
fingers and sprinkle with cocoanut. Pour in the jelly and set in a
cool place to harden. When ready to serve pile on top whipped
cream.
G. E. SUTHERLAND.
FLORENDINES, OR FRUIT TARTS.
Can be made of any fruit, stewed if possible in its own juice
or with as little water as possible; sweeten well after cooking.
Line small crimped pans with puff paste or rich pie crust and
bake them. While still warm drop in the fruit and return to the
oven for 10 minutes.
APPLE OMELET.
Cook 12 tart apples as for sauce, then stir in 1 cupful of
sugar and 1/4 cup of butter. Let cool and add 4 well beaten
eggs. Butter the side and bottom of a baking dish and strew
thickly with dry bread crumbs. Turn in the apple mixture, cover
the top with crumbs and bake until the top is brown.
MRS. D. M. LICHTY.
TAPIOCA WITH CANNED PEACHES
Drain the syrup from a pint can of peaches or apricots.
Dispose the fruit in a butered baking-dish. Add to the syrup
enough boiling water to make 1 pint in all, and stir into this a few
grains of salt and 1/3 cup of quick-cooking tapioca. Cook over
hot water until the tapioca is transparent (10 or 15 minutes.)
Then turn over the fruit in the dish. If peaches be used, add
also the juice of a half or a whole lemon. Let bake about 15 min-
utes. Serve with sugar and cream, or cover with a meringue
made of the stiff-beaten whites of 2 eggs and 4 tablespoonfuls of
sugar, and, when browned, serve without cream and sugar. This
recipe will serve from 4 to 6 people.
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FIG SOUFFLE.
Have 4 or 5 stewed figs chopped fine. Beat the whites of 5
eggs until very foamy. Add 1/4 teaspoonful of cream of tartar,
and beat until dry. Then fold in half a cup of sugar and the
chopped figs. Press a fork into a butter ball, and oil well the
inside surface of the blazer. Pour in the egg mixture, and spread
it evenly in the dish. Put on the cover, and cook over hot water
about 20 minutes. Whipped cream or cold boiled custard served
with each portion is an improvement.
GRAPE JUICE SPONGE.
Stir 1/3 cup of a quick-cooking tapioca into a pint of hot
grape juice. Add 2/3 cup of sugar (less, if sugar were added
to the juice in putting it up), and continue stirring until the mix-
ture thickens. Then stir, occasionally, until the tapioca becomes
transparent. Add the juice of a half or whole lemon, and fold
into the mixture the stiff-beaten whites of 2 eggs. Serve hot with
cream and sugar.
BAKED CUSTARD.
Beat 2 eggs till smooth. Add 1/4 cup of sugar, a speck of
salt, 1/8 teaspoonful of nutmeg or mace, and 1 pint of milk.
Pour into buttered cups, and set into a pan of hot water. They
are done when a silver knife thrust into the center will show
no milk.
SNOW BALLS.
Mix thoroughly 4 tablespoonfuls of sugar, 4 tablespoonfuls
of cornstarch, 1/8 teaspoonful of salt. Pour on slowly 1 pint of
boiling water, stirring all the time. Cook directly over the fire
8 to 10 minutes, or in a double boiler 15 minutes. Remove
from the stove, and add the whites of 2 eggs, beaten stiff, and the
juice of 1/2 a lemon. Serve with a custard made of the yolks of
the two eggs, 1 1/2 cups of milk, 4 tablespoonfuls of sugar, a speck
of salt, and 1/2 teaspoonful of vanilla.
APPLE SNOW.
Grate 1 large apple, add the white of 1 egg and 3/4 cup of
powdered sugar. Beat until thick enough to keep its shape as you
pile it on the dish. A cup of mashed strawberries, peaches, or
raspberries can be used in place of the apple. It is very nice used
as a filling for layer cake or served as a dessert with a custard
sauce.
SYLLABUB.
One pint of cream, whites of 2 eggs, and 1 small cupful of
powdered sugar. Whip 1/2 the sugar with cream, the remainder
with the eggs. Mix well and pour over sliced oranges and
bananas sweetened.
STRAWBERRY SHORTCAKE.
Sift together 2 cups of sifted flour, 4 level teaspoonfuls of
baking powder, and 1/2 teaspoonful of salt. With a knife or the
tips of the fingers work in 1/3 cup of butter. Add gradually
milk to make a soft dough. Toss on to a floured board, pat into
a sheet with the rolling-pin, shape with a round cutter, and bake
in a hot oven. Split and butter the halves sparingly, put straw-
berries, cut in halves and sweetened, between and on top. Gar-
nish with whipped cream, sweetened and flavored, and straw-
berries.
CARAMEL CUSTARD.
Cook 3/4 cup of sugar in a small sauce-pan over the fire,
until the sugar melts and becomes light brown in color. Lift the
pan from the fire occasionally, to prevent burning. Add very
carefully, as the mixture will steam up to some height, about 1/4
cup of boiling water, and let stand in a hot place, until the
caramel on the spoon and dish is melted. Beat 4 whole eggs and
8 yolks with 1/2 teaspoonful of salt. Add 1/2 cup of sugar, and
beat again. Then add 1 quart of milk and the caramel, and strain
into a mould. Bake, standing in a pan of hot water on heavy
folds of paper, until a knife, cut down into the center, comes out
holding no uncooked mixture. When cold, pass a knife between
the mould and custard, and turn onto a serving-dish. Half
instead of 3/4 cup of sugar will give enough caramel flavor to
suffice the taste of some.
NECTARED ORANGES.
Cut 5 oranges in thin slices, carefully remove seeds. Sprin-
kle freely with powdered sugar, add juice of 1 lemon and 1/2 tea-
spoon vanilla. Let stand in cool place over night.
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CHILDREN'S FAVORITE DESSERT.
Open 10 lady-fingers, spread with jelly and reclose. Beat 3
yolks thoroughly with 1/2 cup sugar, add 1 1/2 cups sweet milk and
2 tablespoons cornstarch creamed in a little cold milk. Boil this
until it begins to thicken. When cold add 1/2 teaspoon vanilla.
Place lady-fingers in pudding dish, pour over the custard and put
on top the stiffly beaten whites, to which 1/2 cup powdered sugar
and the juice of 1 lemon has been added. Put in oven until light
brown. Serve very cold.
APPLE COMPOTE.
Peel and core 7 good-sized apples, throwing them as you do
them into cold water acidulated with lemon juice; then blanch
them in the same water till tender enough to give if pressed with
the finger; then lift them out carefully and arrange them on the
dish they are to be served on. Now add loaf sugar, 1 lump to each
apple, and either lemon or vanilla to flavor; boil all together
until thick, and pour it over and around the apples. Serve with or
without cream.
EASTER TRIFLES.
This dainty dish is not only delicious to eat, but charming
to look at, representing a nest with Easter eggs. Soak a half box
of Knox's gelatine in a half cup of cold water a half hour. Boil
2 cups of milk and add to the gelatine, with 2 level tablespoonfuls
of sugar and a teaspoonful of vanilla. Allow it to cool until it
thickens, then add a cup of cream, whipped very stiff. Wash six
eggs, make holes in side of shell near the large end, pour out the
whites into a bowl, break up the yolks with a skewer and pour
into another bowl ready to be used for cake. Wash inside of
shells clean and drain them, set them with the hole up in a box of
salt (or anything that will hold them level), pour the blanc-mange
in slowly through a funnel and set in a cold place to harden.
Soak the other half box of gelatine together with half the package
of rose coloring matter found in each box in a half cup of cold
water 5 minutes; add a cup of sugar and pour over gelatine and
sugar a cup of boiling water, add the juice of two lemons with
sufficient water to make a cup of liquid. When cool (not cold)
pour into a round glass dish with a coffee cup inverted in
center, set away to harden. When ready to serve remove the coffee cup,
place small strips of candied lemon peel on sides and top of the
jelly nest to represent straws, then break the egg shells carefully
and place eggs in the nest, adding a flake of whipped cream here
and there to simulate feathers.
CORNSTARCH PUFFS.
One cupful of pulverized sugar, 1/2 cupful of butter, 1 cupful
of cornstarch, 2 teaspoons of baking powder, 1 teaspoonful of
vanilla, 4 eggs. Rub the butter and sugar to a cream, add the
beaten yolks of the eggs; beat the whites of the eggs very stiff
and add alternately with the cornstarch and baking powder
mixed. Bake in well greased gem tins, which should be heated
before putting the batter in. Bake in a rather quick oven. When
cool, frost. This recipe will make 20 puffs, and they will keep
several days.
CORNSTARCH FRITTERS.
Boil 1 pint of milk with 1 inch of stick cinnamon. Stir
together 1/2 cup sugar, 2 tablespoons cornstarch and 1 of flour,
and add 1/4 cup cold milk and yolk of 3 eggs well beaten. Add
the boiling milk to this, and 1 saltspoon of salt and stir well.
Strain into double boiler and cook 15 minutes, stirring often.
Take from the fire and add 1 teaspoonful butter and 1 of vanilla.
Pour into a buttered bread pan about 1 inch deep and set to cool.
When very hard, sprinkle a bread board with fine bread crumbs.
Turn the cream out on this and cut into strips 2 1/2 inches long and
1 inch wide, or in diamonds. Cover these in crumbs; dip in
beaten egg, then in crumbs again, and fry 1 minute in smoking
hot lard. Sprinkle with sugar and serve hot. It is better to make
the cream the night before. They are very delicate.
APPLE FLIPFLAP.
Butter gem pans and half fill them with rich biscuit dough.
Pare, core and slice tart, juicy apples, and fill gem pans, placing
apples on top of the dough. Cover with soft maple sugar, a heaping
tablespoonful on each one; adding also a teaspoonful of butter
in small bits to each. Bake in quick oven and serve with cream.
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PEACH COBBLER.
Line a 2-quart pudding dish with a thick crust. Peal and cut
into quarters peaches enough to fill the dish, heaping them.
Cover with a teacupful of sugar, a half teaspoonful of ground
cinnamon and the juice of half a lemon. Cover the dish with a
thick, rich pie crust, put the dish in the oven, and bake very
slowly until the crust is a rich dark brown. When it is baked take
a silver spoon and break the top crust into pieces, letting some of
them mix with the fruit. This "pie" may be served either hot or
cold, but it is better cold with whipped cream.
Sherbet -
1 print milk (not skimmed)
1 print water
juice of 4 lemons
1 1/2 cups sugar
Orange sherbet
Boil 1 pit water and 2 cup sugar to a
Syrup add the juice of 3 oranges.
Partly froze add milk and one egg.
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CREAMS, ICES AND DESSERTS
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CREAMS, ICES AND DESSERTS
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(AACookbook0193)
PASTRY AND PUDDINGS
PIE CRUST, FOR THREE PIES.
Two cups flour, 1 cup lard, pinch of salt, 1/2 teaspoon of bak-
ing powder, water to mix. When ready for oven, take a brush
dipped in beaten white of egg and rub over the top.
MRS. W. H. WAIT.
PIE CRUST.
Three-fourths cup of lard, mixed finely into 3 cups flour;
enough very cold water to hold together and roll out.
GRAHAM PIE CRUST.
(Mrs. Omen's Cook Book.)
Graham flour mixed with cream, and salt added, makes a
healthful pie paste---that is if pie crust can be healthy. The
cream answers for both shortening and wetting.
PLAIN PIE CRUST FOR TWO PIES.
Three cups of sifted flour, 1 cup of lard, a little salt. Water
enough to mix it; stir with a knife and roll out. Roll butter in
the upper crust 3 times, sprinkle a little flour over the butter and
roll out.
MRS. E. E. DARROW, Old Mission.
TO GLAZE PASTRY.
To glaze pastry, which is the usual method adopted for meat
or raised pies, break an egg, separate the yolk from the white, and
beat the former for a short time. Then, when the pastry is nearly
baked, take it out of the oven, brush it over with this beaten yolk
of egg, and put it back in the oven to set the glaze.
PUFF PASTE.
One lb. flour, 1 lb. butter, 1/2 pt. ice water. Wash all the
salt out of the butter in ice water; mix flour and water together,
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(AACookbook0194)
roll out and lay on all the butter; then fold three-fold and roll
again, folding three-fold for 8 times.
MRS. MOTLEY.
TIMBALES CASES.
Beat yolks of 2 eggs, add 1/2 cup of milk, 2 tablespoonfuls of
olive oil, 1/4 teaspoonful of salt, 1/2 teaspoonful of sugar, 1 cupful
of flour. Beat smooth, then add the beaten whites of the eggs.
Have iron hot in the lard, dip into the batter and then into the
lard, which must be just so hot or the timbales will blister.
ELIZABETH W. DEAN.
PUFF PASTE FOR PATTIES.
One pound of flour, 1 lb. butter washed and placed on ice in
little pats. When hard take 1/4 of the butter and nib thoroughly
with the flour, add scant tablespoon of sugar, and if butter is not
too salt, 1 teaspoon salt. Mix with 1 cup ice water, and set on ice
for 1 hour. Then add the rest of the butter (rolled out in thin
sheets) by degrees, rolling and folding over 5 or 6 times. Now
set dough on ice for several hours (in winter a snow bank does
admirably). After dough has been thoroughly frozen, roll out
about 1/4 inch in thickness. Cut out double as many pieces as you
wish patties. Use 1/2 for bottom of shell. Cut the centers from
the other 1/2 with smaller cutter, and bake on separate plate for
covers. Take the rings from which centers have been cut and
place on bottom pieces, wetting the edges of bottom so they will
adhere in baking. In the center of your patty shell place pieces of
bread, 1/2 inch in thickness, cut with the smaller cutter. This pre-
vents the center of shell from rising. Bake in very hot oven.
When done remove the pieces of bread and with a teaspoon scrape
out the unbaked dough from center. These will keep several
days. When wished for serving, heat in oven, fill with your
chicken or oyster filling, place cover on and eat quickly.
MRS. H. D. ARMSTRONG.
MINCE MEAT.
Four lbs. of beef, 2 lbs. of suet. Let the meat, when boiled
tender, remain in the water till cold. Chop the meat and suet
fine, using the same quantity of apples as meat; 1 lb. of raisins, 1/2
lb. of currants, 1/2 lb. of citron, cut fine, 2 tablespoonfuls cinna-
mon, 1 tablespoonful allspice, 1 teaspoon cloves, 1 nutmeg, 2 lbs."
sugar, 1 pt. molasses, sweet cider to moisten. To keep well this
should be scalded.
MRS. G. E. DIBBLE.
MINCE PIE WITHOUT MEAT.
One peck of green tomatoes, chop fine and drain in colander,
4 lbs. of brown sugar, 2 cups of raisins, butter size of an egg, 2
tablespoons spice, 2 of cinnamon, 1 of cloves, 1 of salt, 1 dessert-
spoon black pepper, 1/2 cup vinegar, 1/2 cup boiled cider or other
syrup. Simmer 2 or 3 hours.
MRS. CENA T. DEPONT.
MINCE MEAT FROM GREEN TOMATOES.
One peck of green tomatoes, 1 qt. of vinegar, 5 lbs. brown
sugar, 1 lb. currants, 1 tablespoon each of cloves and cinnamon.
Boil tomatoes 3 hours in vinegar, add sugar, currants and spices
and boil 1 hour or longer. If too juicy when making the pies
dredge in a little flour and grate in a little nutmeg. Put a layer
in the pie and some raisins on top, then another layer of mince
meat and more raisins. One qt. can will make three pies. This
canned will keep all winter.
HELEN MARSHALL.
MOCK MINCE MEAT.
One cup sugar, 1 cup molasses, 1 cup vinegar, 1 1/2 cups
bread crumbs, 4 cups of water, 1 cup of raisins, 1 oz. cloves, cin-
namon, 2 level teaspoons soda; will make 3 pies.
MRS. POLLY MINER.
TO CHOP SUET.
Break or cut in small pieces, sprinkle with sifted flour, and
chop in a cold place to keep it from becoming sticky and soft.
MINCE PIES.
The "Astor House," some years ago, was famous for its
"mince pies." The chief pastry cook at that time, by request,
published the recipe. I find that those who partake of it never
fail to speak in laudable terms of the superior excellence of this
recipe, when strictly followed.
Four pounds of lean boiled beef, chopped fine, twice as much
of chopped green tart apples, 1 lb. of chopped suet, 3 lbs. of
raisins, seeded, 2 lbs. of currants picked over, washed, and dried,
1/2 lb. of citron, cut up fine, 1 lb. of brown sugar, 1 qt. cooking
molasses, 2 qts. of sweet cider, 1 pt. boiled cider, 1 tablespoonful
of salt, 1 tablespoonful of pepper, 1 tablespoonful of mace, 1
tablespoonful of allspice, and 4 tablespoonfuls of cinnamon, 2
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(AACookbook0195)
grated nutmegs, 1 tablespoonful of cloves; mix thoroughly and
warm it on the range, until heated through. Remove from the
fire and when nearly cool, stir in a pint of good brandy, and 1 pt.
of Maderia wine. Put into a crock, cover tightly, and set it in a
cold place, Where it will not freeze, but keep perfectly cold. Will
keep good all winter.
F. H. DAVIS.
BLACKBERRY PIE.
Half cup sugar, and 3 cupfuls berries to each pie. Line pie
plate with paste, put in berries and sugar, wet the edges, cover
and wash with milk; bake in quick, steady oven 20 minutes.
CHERRY PIE.
Line the dish with a good crust, and fill with ripe cherries,
regulating the quantity of sugar you scatter over them by their
sweetness. Cover and bake. Eat cold, with white sugar sifted
over the top.
SQUASH PIE.
Two teacups of boiled squash, 3/4 teacup of brown sugar, 3
eggs, 2 tablespoons of molasses, 1 tablespoon of melted butter, 1
tablespoon of ginger, 1 teaspoon of cinnamon, 2 teacups of milk,
a little salt. Make two plate pies.
APPLE CUSTARD PIE.
Peel sour apples and stew until soft and not much water is
left in them, and rub through a colander. Beat 3 eggs for each
pie. Put in proportion of 1 cup butter and 1 of sugar for three
pies. Season with nutmeg.
COCOANUT PIE.
One-half pound grated cocoanut, 3/4 lb. of white sugar (pow-
dered), 6 ounces of butter, 5 eggs, the whites only, 1 glass of
white wine, 2 tablespoonfuls rose-water, 1 tablespoonful of nut-
meg. Cream the butter and sugar, and when well-mixed, beat
very light, with the wine and rose-water. Add the cocoanut with
as little and as light beating as possible; finally, whip in the
stiffened whites of the eggs with a few skillful strokes, and bake
at once in open shells. Eat cold, with powdered sugar sifted
over them.
APPLE CUSTARD PIE.
One cup of milk, yolks of 2 eggs, 4 grated apples, small
spoon of melted butter, 1/2 cup of sugar, nutmeg to flavor, pinch
of salt. Bake in one crust. Make frosting with whites of eggs
and two spoons sugar. Brown delicately.
MRS. ROBERT AUSTIN, Muscatine, Iowa.
SWEET APPLE PIE.
One and one-half large sweet apples, grated, 1 egg, 1 cup
sweet cream; milk to fill the pie-plate; bake in one crust.
ENGLISH CURRANT PIE.
Take large English currants, cleanse carefully, and stew in
plenty of water, sweeten and thicken with flour till of the consist-
ency of rich cream. Bake with two crusts. A very good pie in
the spring when pie material is scarce. Add a little vinegar, if
tart is desired.
MINCE PIE.
Four lbs. of lean meat chopped fine after being cooked
tender, 3 lbs. chopped suet, 8 lbs. chopped apples, 2 lbs. currants,
2 lbs. raisins, 1 lb. citron, 6 lbs. brown sugar, 1 lemon chopped,
no seeds, 1 tablespoon cinnamon, 1/2 ounce mace, 1 tablespoon
allspice, 1 tablespoon cloves, 2 tablespoons salt. Wet with boiled
cider and cook together.
MRS. M. L. CURREY, Detroit, Mich.
SILVER PIE.
Peel and grate 1 large white potato into a deep plate; add
the juice and grated rind of 1 lemon, the beaten white of 1 egg,
1 teacupful of white sugar and 1 cup of cold water. Stir well
together and pour into a nice under-crust and bake. When done
have ready the whites of 2 eggs well beaten, 1/2 a teacupful of
white sugar and a few drops of lemon, all thoroughly beaten.
Put this mixture on the top of the pie evenly and return to the
oven to stiffen a few moments. When sent to the table just lay a
teaspoonful of jelly on the center of each piece, to ornament, if
you wish.
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COLONIAL HATS.
One coffeecup of stoned and chopped raisins, the juice and
grated rind of 1 lemon, 1 egg, 1 cup of sugar, a pinch of salt, and,
if liked, a piece of citron the size of half a dollar. Mix all well.
Put tablespoonfus of this mixture on rounds of piecrust from
six to seven incheas in diameter and very thinly rolled. Fold
together from three directions, so that the shape will resemble
the name. Leave no vent in the dough, but press the edges so
firmly together that not a drop can escape. When all are laid in
the baking pan, brush over with milk in which a little sugar is
dissolved. Bake 15 to 20 minutes.
AMBER PIE.
Two tablespoonfuls of butter, 6 eggs, 1 teacup sugar, 1 tea-
cup sour cream, 1 cup strawberry preserves. Beat eggs, sugar
and butter together, then put in cream and stir in preserves last.
This will make 2 large pies. Bake with under crust. Meringue
on top if desired.
MRS. HATTIE O. YOUNG.
CUSTARD PIE.
Thoroughly stir together 2 eggs, leaving out the white of 1,
3 tablespoonfuls of white sugar, 1 heaping tablespoonful of flour
and a little salt. Slowly add 1 pt. rich milk, or enough to fill the
crust. Grate nutmeg over the top and bake carefully, never
allowing the custard to boil. When done slip immediately upon
an earthen plate, cover with meringue made of the white of 1 egg
and 1 or 2 spoonfuls of sugar. Return to oven long enough to
slightly harden the frosting. The addition of the flour will give
firmness to the custard, allowing it to remain as cut when cold.
The crust should be only moderately rich. Select the darker eggs
for custards. For a very large pie use 3 instead of 2 eggs.
MRS. W. B. HINSDALE.
LEMON CUSTARD PIE.
One cup sugar, piece of butter size of walnut, cream as for
cake, juice and rind of 1 lemon, 2 tablespoons sifted flour, 1 cup
of milk, add well beaten yolks of 2 eggs; last of all beat whites of
the 2 eggs very stiff and stir in. Bake 1/2 hour in a deep plate,
moderate oven.
MRS. A. E. SHAW.
LEMON PIE.
One lemon, rolled, rind grated and all the juice, 1 large apple
grated, 2 crackers rolled fine, 1 cup of sugar, yolks of 3 eggs well
beaten. Beat all together thoroughly and bake with under crust.
Beat whites to a stiff froth, add 2 tablespoonfuls sugar and
spread on the pie. Put in oven and brown.
MRS. C. E. GREENE.
LEMON PIE.
Two cups of boiling water, juice of 1 1/2 lemons, rind of 1, 1
cup of sugar, 2 tablespoons of cornstarch wet in cold water, yolks
of 2 eggs beaten in the cornstarch. Mix and cook 20 minutes,
stirring frequently. Bake in a rich crust, and spread over it the
whites of the eggs, and brown.
MRS. C. G. DARLING.
LEMON PIES.
One lemon, juice, pulp and rind chopped, 1 egg, 1 large cup
of sugar, 4 or 5 crackers, 1/2 cup boiling water, 1/2 cup chopped
raisins. Pour the water on to the crackers and let them soak
while preparing the rest. Do not put on an upper crust, or put
on only strips of pie crust, as on a cherry pie. Twice this recipe
will be enough for 3 pies.
SYBIL C. PETTEE.
LEMONT PIE.
Use juice and grated rind of 1 lemon, yolks of 2 eggs, 1 cup
of sugar, 2 scant tablespoonfuls cornstarch, 1 cup boiling water.
Cook over water. Bake crust, then pour in mixture. Frost with
whites of 2 eggs and 3 tablespoonfuls of sugar. Set pie in oven
to brown.
MRS. H. M. SLAUSON.
CREAM PIE.
Two eggs, 2 cups milk, 1 cup sugar, 1 tablespoon cornstarch.
Flavor with lemon or vanilla. Beat the yolks, sugar, and corn-
starch together, and make like boiled custard; then put in a baked
crust, and set in hot oven until it thickens. Beat the whites with
a little sugar, flavor and put on top; brown in hot oven. This
makes 1 pie.
SARAH M. WOOD.
CREAM PIE. (WITH COCOANUT).
One pt. milk, 2/3 cup sugar, 2 tablespoons flour, 1/2 cup cocoa-
nut, 2 yolks, arid a very little salt. Mix the sugar, flour, cocoa-
nut, salt, and yolks in a double boiler and gradually add the hot
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milk. Cook until thick. Flavor little with vanilla. Bake crust
and when cooled add cream. Put 2 whites with 2 tablespoons
powdered sugar on top. Brown.
MRS. SCHLOTTERBECK.
CHOCOLATE PIE.
One cup of milk, 1 cup water, 1 heaping tablespoonful of
flour, yolks of 2 eggs, a piece of butter size of a hickorynut, a
piece of bitter chocolate 1/2 size of an egg, 1 cup sugar. Put the
milk and water in saucepan on stove to boil. While boiling, drop
in lump of chocolate and stir until dissolved. Stir the sugar, eggs
and flour together in a bowl; stir these into the boiling ingredients
in the saucepan, until well cooked.
MRS. W. E. GROAT.
WHIPPED CREAM PIE.
Line a pie pan with a dainty crust and bake. Whip one pint
of nice rich cream very stiff. Then use quince preserves cut fine
and strawberry preserves, just enough to flavor the cream nicely,
and fill the crust with same. Set in a cold place until served.
You may substitute any preserves you wish.
MRS. J. A. SCHMIDT, Muscatine, Iowa.
ORNAMENTAL CREAM PIE.
Use same filling as for mock cream pie, putting a layer of red
currant, or other bright colored jelly, first in the crust, then the
cream filling, and afterward the meringue, or frosting. This pie
when cut is decidedly ornamental in appearance as well as
delicious in flavor.
CREAM FILLING FOR PIE.
One pt. of milk, 1 heaping teaspoon of cornstarch, whites of
four eggs, butter size of walnut, 1/2 cup of sugar, 1/2 teaspoon of
vanilla. Bake the crust, moisten cornstarch with the milk, put on
fire and stir until it boils, then add sugar and butter. Beat the
whites of the eggs stiff and stir into the boiling mixture, take from
fire, add flavoring, fill the crust and set in oven until brown.
RACHEL.
CREAM PIE.
One cup sugar, 2 eggs, 1 tablespoonful cornstarch dissolved
in 2 large spoonfuls cold water, 1 1/4 cups sifted flour in which
thoroughly mix 1 1/2 teaspoonfuls baking powder. Bake in 2
round pie or cake tins.
Custard.---1 egg, 1 cup sugar, 1 1/2 cups milk, 2 tablespoonfuls
cornstarch, boiled together, adding vanilla or lemon flavor. Split
the cakes, spread in the custard. Moisten the top of pie with least
bit of custard and sprinkle over with sugar.
MRS. JAMES W. GODDARD.
PUMPKIN PIE.
Three cups of stewed pumpkin sifted, 2 cakespoons molasses,
4 sugarspoons sugar, 2 eggs, a little salt, 1 tablespoon ginger.
Stir well, add 3 cups sweet milk, cinnamon if desired. This makes
2 large pies.
MRS. H. M. WOODS.
SQUASH OR PUMPKIN PIE.
Two teacups boiled and strained squash, 3/4 teacup brown
sugar, 3 eggs, 2 tablespoons molasses, 1 tablespoon melted butter,
1 tablespoon ginger, 1 teaspoon cinnamon, 2 teacups milk, 1 small
tablespoon salt. Makes 2 pies.
MARY HIMES.
CRANBERRY PIE.
One coffee cup of cranberries, cut in halves; 1 cup sugar, 1/2
cup water; 1 large spoon flour.
RHUBARB PIE.
One cup of stewed rhubarb, 1 cup of sugar, yolks of 2 eggs.
Bake with 1 crust, beat the whites of 2 eggs to a stiff froth, spread
over the top and brown nicely.
MRS. C. BRAUN.
PINEAPPLE PIE.
One cup grated pineapple, juice and grated rind of 1 lemon,
1/2 cup sugar. Put in double cooker, and when hot add yolks of
2 eggs beaten. Bake your crust as you would for lemon pie, pour
in your mixture hot. Bake, then add the whites of the eggs
beaten with 2 spoons of sugar as a meringue for the top. Return
to the oven a moment till set, or a light brown.
MRS. FANNIE BUTLER.
LEMON TARTS.
Mix well together the juice and grated rind of two lemons,
two cups of sugar, 2 eggs, and the crumbs of sponge cake; beat
it all together until smooth; put into 12 patty-pans lined-with puff-
paste, and bake until the crust is done.
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PASTRY SANDWICHES.
Puff-paste, jam of any kind, the white of an egg, sifted sugar
Roll the paste out thin; put half of it on a baking-sheet or tin, and
spread equally over it apricot, greengage, or any preserve that
may be preferred. Lay over this preserve another thin paste,
press the edges together all round, and mark the paste in lines
with a knife on the surface, to show where to cut it when baked.
Bake from 20 minutes to half an hour; and, a short time before
being done, take the pastry out of the oven, brush it over with the
white of an egg, sift over pounded sugar, and put it back in the
oven to cool. When cold, cut it into strips; pile these on a dish
pyramidically, and serve. These strips, cut about two inches
long, piled in circular rows, and a plateful of flavored whipped
cream poured in the middle, make a very pretty dish.
HENRIETTES, OR CINCI.
One egg, yolk and white beaten separately, 1/4 cup of cream,
1/4 teaspoon of salt, 1/4 teaspoon of baking powder, and the same
of cinnamon, and 1 teaspoon of wine, or other flavoring with flour
enough to roll very thin. When thin as a wafer, cut into small
squares, or diamonds, and fry in hot fat. Drain and sprinkle with
powdered sugar.
A variation of these is made with less flour, just enough to
make a thick batter, and this batter is pressed through a pastry
tube into the hot fat, letting it assume any shape.
MARGARET M. STIVERS.
FRUIT PIN WHEELS.
(Chicago Record Cook Book.)
Roll out pie crust thin, and cut into strips about three inches
wide and six or eight inches long; spread with marmalade, peach
butter or thick jam or firm jelly; roll up, fasten edges firmly and
bake in a quick oven; when sliced across the little spirals are very
pretty.
PIE CRUST.
In baking pie crust for lemon or other pies in which the crust
is baked first and is so apt to collapse place the tin bottom side up,
roll the crust to fit, place in some larger tin and bake still upside
down. If the oven is right it will come out a good shape.
A CULINARY HINT.
Brush the bottom crust of pie with white of egg before put-
ting in the fruit, to prevent the juices being absorbed and the
crust soggy.
TO KEEP PIES FROM RUNNING OVER IN THE OVEN.
Pastry shrinks considerably in baking, and allowance needs
be made for this. The under crust should lie very loosely on the
plate, and come out one-fourth an inch beyond it. Brush the
upper edge of the paste with cold water, and press the edge of the
cover---cut to fit very loosely---upon it, brush the two edges with
water, and bake in a slow oven.
FRIED PIES.
Any pastry may be used, but the trimmings from puff paste
are usually selected for this purpose. Roll the paste quite thin,
and cut it out into rounds with a large-sized patty cutter, first
dipped in boiling water. Put a generous tablespoonful of any
cooked and seasoned preparation on one-half of the paste, just
below the centre, brush over the edge of the pastry with white of
egg, beaten with a little cold water, and press the edges together.
Add the beaten yolk of the egg to the mixture of egg white and
water, and, when blended, use to brush over the outside of the
pies. Fry two at a time, about five minutes, in deep fat. Use a
frying basket. Drain on soft paper.
APPLE LEMON PIE.
Grate the yellow rind of one lemon, add the juice, one egg,
and one cup of sugar. Beat all well together, then stir in two
medium sized apples grated. Bake between two crusts.
FILLING FOR ONE PUMPKIN PIE.
To one cup of sifted pumpkin add 1/4 cup of molasses, 1/4
cup of sugar, 1 beaten egg, 1/2 teaspoonful of salt, 1/3 teaspoon-
ful of ginger or cinnamon, and 2/3 cup of rich, creamy milk.
Bake until firm in a tin lined with pastry.
CUSTARD PIE.
When eggs are high a custard may be made more economi-
cally by substituting a little cornstarch for part of the egg. Allow
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2 eggs, 3 tablespoons of sugar, a speck of salt, a few gratings of
nutmeg and 3 cups of milk, with a level tablespoon of cornstarch
rubbed smooth with a little of the milk. Heat one cup of the
milk; stir in the dissolved cornstarch, and cook five minutes: then
make as usual when all eggs are used. The starch must be cooked
before the pie is put together.
RICH PINEAPPLE PIE.
Beat half a pound (1 cup) of butter and a pound (2 cups) of
sugar to a cream. Stir in a pound of grated pineapple (1 pint)
after scalding, and then 3 eggs beaten and diluted with 1 cup of
milk. The juice of 1/2 a lemon is an improvement. Bake with an
under crust. This recipe makes two pies. It may be baked in a
pudding-dish without pastry.
CUSTARD PIE.
One pint of milk, 3 eggs, a little salt, 2 tablespoonfuls of
sugar, and a little of Slade's powdered nutmeg. Bake with
under crust only.
SWEET POTATO CUSTARD PIE.
Rub 1 pt. of boiled potato through a colander, add 1 pt. of
milk, 1 cup of sugar, the yolks of 2 eggs, a pinch of salt and a
teaspoon of lemon flavoring. Beat all well together and bake in
a plate lined with paste. When baked, cool slightly and cover
with a meringue made from the whites of the two eggs and 4
level tablespoons of powdered sugar, and brown slightly in a very
moderate oven.
CREAM PIE.
Line a plate with good paste and bake. Beat the yolks of
two eggs with two rounding tablespoons of sugar and the same
of flour; pour on two cups of milk heated to the boiling point and
cook five minutes; add a rounding teaspoon of butter. Cool and
add a teaspoon of vanilla, then turn into the crust. Make a
frosting of the whites of the two eggs and 4 level tablespoons of
powdered sugar and a little flavoring. Brown slightly in a
moderate oven.
AN OPEN APPLE PIE.
Line a plate with good pastry and pinch the edge in scallops.
Pare, core and quarter some good apples and arrange the quar-
ters evenly round in the plate. Sprinkle on half a cup of sugar,
more or less, occording to the sweetness of the apple. Add a
pinch of salt and a grating of nutmeg; be careful not to use too
much, as the flavor should be very delicate.
"MOTHER'S" APPLE PIE.
(From "Practical Cooking and Serving.")
Line the pie-plate, and cover the apples with paste, as usual.
Fill the space between the crusts with apples, sliced thin, rounding
up the slices so as to make a very full pie. Add 2 or 3 tablespoon-
fuls of water, and bake in a slow oven. When done, with a sharp
knife cut around the pie between the two crusts, and carefully lift
off the upper crust. To the apples add 1/2 a cup or more of sugar,
a few grains of salt, a tablespoonful of butter, and a grating of
nutmeg. Mix thoroughly with a silver spoon or knife. Spread
evenly over the crust. Replace the upper crust, pressing it down
to meet the apple, if necessary, and sift powdered sugar over the
top. Serve, when slightly cooled, with cream and sugar.
RICH LEMON PIE.
(Boston Cooking School.)
Beat 3 eggs without separating the yolks and whites. Add
1/4 of a teaspoonful of salt and 3/4 cup of sugar, and beat again.
Add the grated rind of a lemon and 1/2 cup of lemon juice. Turn
the mixture into a small pie-tin, lined with pastry as for a custard
pie, and bake in a moderate oven, until the center is firm. When
cooled, slightly cover with meringue and return to the oven to
cook about 8 minutes.
MERINGUE FOR LEMON PIE.
Beat the whites of three eggs until stiff, but not quite dry.
Beat in, gradually, 3 level tablespoonfuls of sugar and continue
the beating, until the mixture is very firm and glossy, then fold in
3 level tablespoonfuls of sugar, and spread upon the pie.
SQUASH PIE.
Remove the pepper from any squash left from dinner. To
each cup of squash, add 1 egg and the yolk of another, well beaten,
a cup of rich milk (or half cream and half milk), 1/4 teaspoon-
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ful of mace, 1/2 teaspoonful of salt, and a generous 1/2 cup of
sugar. Mix thoroughly, and bake in a pie-tin, lined with pastry.
The heat of the oven should be moderate.
RAISIN PIE.
Line a pie-tin with paste, and put into it a cup and a half of
large raisins, seeded. Pour in 1 cup of water, 1/2 cup of sugar,
and the juice and grated rind of a lemon. Sift on a tablespoonful
of flour, brush the edge with cold water, and cover with pastry,
putting it on very loosely. Press the edges together, and brush
them with water. Bake about 35 minutes.
MOCK MINCE PIE.
(Boston Cooking School.)
Seed 1 cup of raisins and chop them fine. Add 4 crackers,
rolled fine and 1 cup of molasses, and 1 1/3 cups of sugar, 1/2 cup
of vinegar from the spiced sweet pickle jar (peaches or pear
pickle), 1/2 cup of melted butter and 2 beaten eggs. Additional
spice and salt will probably be needed. Bake with two crusts.
This quantity will make 2 small pies.
RHUBARB PIE.
Line an agate or white-lined pie plate with good pastry.
Have all ready a pint of rhubarb, cut in thin slices. Beat an egg,
and into it beat 1 1/4 cups of sugar, 2 tablespoonfuls of flour and
a scant 1/2 teaspoonful of salt, mixed together and stir the rhu-
barb into the mixture. Turn into lined plate, dot with bits of
butter, and cover with pastry. Brush the lower edge of paste
with water, before putting the upper crust in place, then press
the edges together firmly, and brush over again with water. Bake
in a moderate oven until the pastry is well browned.
MOCK CHERRY PIE.
One cupful of cranberries; cut into each one with a knife
(this keeps them from bursting and cooking to pieces), 1 cupful
of sugar, 1/2 cupful of water and 1 tablespoonful of flour wet in a
little of the water. Stir all together and bake between 2 crusts.
The pie should be baked early in the day, or before the roast
is in the oven, as the steam and smoke will ruin pie crust.
APPLE DUMPLINGS.
Select mellow, tart apples, pare, remove core and fill with
sugar. Enclose them wth good pie crust rolled 1/3 inch thick,
tie in well floured cloth, place in boiling water and boil without
intermission 1 hour. Serve with cream or any pudding sauce.
MRS. W. B. HINSDALE.
CREAM PUFFS.
One cupful hot water, 1/2 cupful butter. Boil together, and
while boiling stir in 1 cup of sifted flour. Take from the stove
and stir to a thin paste, and after this cools stir in 3 eggs
(unbeaten). Stir it 5 minutes. Drop in tablespoonfuls on a
buttered tin and bake in a quick oven 25 minutes, opening the
oven door no oftener than is absolutely necessary, and being
careful that they do not touch each other in the pan. This
amount will make 12 puffs.
Cream.---One cupful of milk, 1 cupful of sugar, 1 egg, 3
tablespoonfuls flour, vanilla to flavor. Stir the flour in a little
of the milk, boil the rest, add the other ingredients and stir
until the whole thickens. When both this and the puffs are
cool open the puffs a little way with a sharp knife and fill with
cream. These never fail to puff.
MRS. POWELL, Ionia.
CREAM PUFFS.
Let 1 cup milk and 1/2 cup of buter come to a boil. Slowly
stir into this 1 cup sifted flour mixed with 1 teaspoonful of baking
powder. Add 3 well beaten eggs and drop on buttered tins.
Bake about 30 minutes in a moderate oven. When cool cut off
tops and fill with whipped cream, cornstarch filling or the fol-
lowing:
Cream.---One cup milk, 1/2 cup sugar, 3 tablespoonfuls of
flour, flavor with vanilla.
MRS. W. B. HINSDALE.
SHORT CAKE.
Half cup white sugar, 1 cup sweet milk, 2 tablespoons of
butter, 1 egg, beat very light 2 heaping teaspoons Royal baking
powder, flour to make a nice batter, about as stiff as common
cake; bake in 3 layers.
Sauce.---One cup sugar, 3 tablespoons butter, stirred together.
Add fresh fruit or jam and beat up lightly; flavor with lemon
or vanilla, if desired.
MRS. F. M. TAYLOR.
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STRAWBERRY SHORTCAKE.
One and 1/2 cups flour, 1 tablespoon butter, 1 1/2 teaspoons
baking powder. Rub the butter into the flour, stir in about 3/4
cup rich milk so as to make a stiff batter, stirring as little as
possible; spread on the baking plate by pressing it out with a
spoon. Bake in a quick oven. When done split with a sharp, thin
knife and spread with butter. Mix the sugar and strawberries,
spread a generous filling on the lower part, spread with whipped
cream; place the upper half crust downward on the lower half,
spread with strawberries, and cover with a generous quantity
of whipped cream and sugar. MRS. M. L. WOODARD.
RICE BUDDING.
One qt. milk, 4 eggs, 1/2 cup rice, 1/2 cup sugar, salt, vanilla.
Boil rice and milk in double boiler for 1 1/4 hours. Beat yolks
of eggs, sugar, salt and vanilla, in pudding dish; into this pour
the boiling rice, stirring slowly. Put on top the whites of the
eggs, which have been beaten to a stiff froth, with a little sugar
added. If desired cocoanut may be sprinkled on top. Bake 20
minutes, or until slightly browned. JULIA POMEROY WILGUS.
CREAM RICE PUDDING.
One cup rice, 2 qts. milk, salt and sweeten to taste and put
in an earthen dish on the back of the stove until the rice is swollen.
Add butter, a little cream, few drops of vanilla and place in oven
to brown. Serve with a hard sauce. MERIB R. PATTERSON.
SPONGE PUDDING.
Two large tablespoons of sugar, 6 eggs, 2 teacups of sweet
milk, 2 large tablespoons of butter, 4 very large spoons of sifted
winter wheat flour. Scald the milk, or cook to a scald, while
hot add butter, then sugar and flour mixed with a little cold
water or milk. Stir well until it boils. Remove it from the
fire and add yolks of the eggs beaten stiff; last the whites. Pour
into a buttered pudding dish and set in a pan of hot water. Bake
1 hour in a moderate oven.
Sauce.---One cup sugar, 1/2 cup butter, stirred to a cream;
add gradually 1/2 cup boiling water. Set in a pan of hot water,
then add beaten white of egg and vanilla.
MRS. S. W. CLARKSON.
SPONGE PUDDING.
Four eggs, 1 pt. of milk, 1/2 cup of flour, 1/4 cup of butter,
pinch of salt. Bring milk to a boiling point, stir butter and
flour together, cream them. When milk is at boiling point stir
in the flour and butter as mixed; after this has cooled add the
eggs beaten to a stiff froth. This can stand before baking, but
must be eaten as soon as baked. Bake in a pan standing in
hot water. Use hard sauce softened to a cream with the white
of an egg; flavor the sauce. MRS. C. FINKBEINER.
GRAHAM PUDDING AND LEMON SAUCE.
Half cup sugar, 1/2 cup molasses, 1 egg, 1 cup milk, 1 tea-
spoon salt, 1/2 teaspoon soda, 2 cups graham, 1 cup raisins, spices
to taste. Steam for 3 hours.
Sauce.---One large cup sugar, 1/3 cup butter, 1 egg, 1 lemon,
1 teaspoon nutmeg, 3 tablespoons of boiling water. Beat sugar,
butter and eggs, add lemon and nutmeg. Beat hard for 10 min-
utes. MRS. C. K. MCGEE.
STEAMED PUDDING.
Three-fourths cup of sugar, 3/4 cup of sweet milk, 1 table-
spoon of butter mixed with sugar, 1 egg, 3 teaspoons of baking
powder, flour enough to make it like a cake batter. Put steamed
apples or fruit in the bottom of the pudding dish. Serve with
pudding sauce or cream. MRS. E. F. JOHNSON.
ENGLISH PLUM PUDDING.
One lb. raisins, 1 lb. currants chopped fine, 3/4 lb. bread
crumbs, 1/2 lb. flour, 3/4 lb. suet, 3/4 lb. brown sugar, 5 eggs, 1/2 lb.
citron, 1/2 lb. lemon peel, 1/2 nutmeg, 1 teaspoonful ground mace,
1/2 teaspoonful of cinnamon, 2 teaspoonfuls baking powder, sweet
milk to moisten. Boil or steam in tight moulds 3 hours. This
makes 2 puddings. MRS. A. C. MCLAUGHLIN.
AUNT LIBBIE'S THANKSGIVING PUDDING.
Ten eggs beaten separately, 1 loaf of bread, 2 lbs. raisins, 2
lbs. currants, 1 lb. suet chopped, 2 ozs. citron, 1 cup New Orleans
molasses, 1 teaspoonful of cloves, 1 teaspoonful of cinnamon, 1
teaspoonful of soda, I dessertspoonful salt, 1 lb. brown sugar.
Dry the bread and roll fine and use instead of flour. Boil 6 hours.
MRS. W. J. HERDMAN.
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PLUM PUDDING.
One teacup molasses, 1 teacup sweet milk, 1 teacup chopped
suet, 1 lb. (or less) stoned raisins, 1 teaspoon soda dissolved in a
little boiling water, 1 teaspoon of cinnamon, cloves, allspice, nut-
meg, pinch of salt, flour enough to make as stiff as pound cake.
Steam 3 hours.
Sauce.---Beat 2 eggs until stiff, add 1 cup white sugar, beat
thoroughly and add 2 tablespoons of melted butter; beat. Flavor
with vanilla. MRS. MENSEL.
STEAMED FRUIT PUDDING.
One cup of sugar, 1 cup of milk, 1 egg, 3 tablespoonfuls of
melted butter, 1 pt. of flour, 2 teaspoonfuls of baking powder.
Fill 8 cups 1/3 full of fresh or preserved fruit, then 1/3 filling, steam
30 minutes and serve with vanilla sauce.
Sauce.---One tablespoonful of butter, 1 cup of sugar, 1 table-
spoonful of flour, 1 pinch of salt, 1 pt. of water. Boil until it
thickens. MRS. C. J. SHETTERLY.
SUET PUDDING.
One cup suet chopped fine, 1 cup sour milk, 1 cup chopped
apples, 1 cup molasses, 1/4 cup sugar, 1 cup raisins, 1 teaspoonful
soda, a pinch of salt, spices to taste, flour to make a thick batter.
Steam 2 1/2 hours.
Cold Sauce.---One cup sugar, butter the size of a walnut,
white of 1 egg. Beat all together till white and foamy. Flavor
with vanilla. MRS. C. G. DARLING.
SUET PUDDING.
One cup chopped beef suet, 1 cup raisins, 1 cup molasses,
1/2 cup currants, 1 cup sour milk, 1 cup corn meal, brown and
white flour enough to make a stiff batter, 1 teaspoon soda, 1 tea-
spoon cinnamon, cloves, nutmeg, a little salt. Stir molasses and
milk together, put in soda, then suet, flour, etc. Steam 3 or 4
hours.
Sauce.---One cup sugar, 1/2 cup butter, mix well together
with 3 tablespoons flour and 1 of cinnamon and nutmeg. Stir in
1 pt. boiling water and let cook until it thickens.
MRS. T. C. TRUEBLOOD.
SUET PUDDING.
One cup molasses, 1 of sweet milk, 1 of suet chopped fine,
or 1/2 cup of melted butter, 1 of raisins, 1/2 cup of currants, 2 1/2
cups of flour, 1/2 teaspoon of soda. Mix well, salt and spice to
taste, and steam 2 hours. ALLIE G. MAYHEW.
GINGER PUDDING.
One cup of sweet milk, 1 cup of molasses, 2 eggs, 1 table-
spoon soda, 1/2 teaspoon of salt, piece of butter size of an egg, 1/2
teaspoon of cloves, 1/2 teaspoon of cinnamon, 1 large teaspoon of
ginger, 3 cups flour.
Sauce.---One cup of sugar, 1 egg well beaten together, 1 cup
of boiling water, just before serving add 1 teaspoon of lemon
extract. MRS. HENRY S. DEAN.
GINGER PUDDING.
One cup molasses, 1/3 cup butter, 1/2 cup cold water, 1 tea-
spoonful soda, 1 teaspoonful ginger, yolks of 2 eggs, 2 cups flour.
Put soda in molasses, add butter, then water and lastly egg
yolks beaten. Put in an earthen dish and steam 2 hours. The
water over which it is put should be cool and heat gradually.
Sauce.---Scant 1/2 cup butter, 1 cup sugar, creamed together;
beat in the whites of 2 eggs, add 1/2 cup boiling water, flavor with
vanilla. MARY LOUISE POND.
INDIAN PUDDING.
Boil 1 qt. milk. Smooth a scant cup of corn meal in a little
cold milk and stir into the boiling milk. Add 1 cup molasses,
1/2 cup chopped suet, 1 scant teaspoonful salt. Bake for 3 hours
in a moderate oven. Serve with cream or butter.
MRS. A. C. MCLAUGHLIN.
CRACKER PUDDING.
Four square crackers, 1 qt. milk, 1/2 cup brown sugar, 1/2 CUP
molasses, 1/2 cup raisins, salt and nutmeg. Roll the crackers,
stir the ingredients together, and bake 4 hours or more in a slow
oven, stirring occasionally. Eat with milk or cream.
MRS. EFFIE S. SPALDING
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MY GRANDMOTHER'S CRACKER PUDDING.
One scant qt. of milk 12 common round crackers, 1/2 cup
molasses, 1/2 cup brown sugar, I small cup raisins, 1/2 teaspoon
salt 1/2 teaspoon cinnamon, about 1/2 a nutmeg. Add the cinna-
mon, sugar, molasses and salt to the milk, then break the
crackers into pieces and acid them, also the raisins and nutmeg.
Bake in a moderate oven for about 2 hours or until the pudding
is a rich brown all the way through. It will need to be stirred
frequently and if too thick add a little more milk and serve with
cream or hard sauce. MRS. ALFRED H. LLOYD.
QUEEN OF PUDDINGS.
One pt. of grated bread crumbs, 1 qt. of milk, 1 cup of
sugar, yolks of 4 eggs, grated rind of 1 lemon, butter size of
an egg. Do not bake Until watery. Whip whites of 4 eggs
sweetened and flavored with lemon, spread over the pudding,
replace in the oven and brown slightly. Better eaten cold.
NONA V. O'BRIAN.
WHITE PUDDING.
Two cups of flour, 4 teaspoonfuls baking powder, 1 cup of
sugar, 1 cup of milk. Cover fresh or canned fruit with this
batter and steam 3/4 of an hour. Serve with cream or a fruit-
juice sauce. MRS. FREER.
APPLE PUDDING.
Fill a buttered dish with sliced apples and pour over the top
a batter made of I tablespoonful of butter, 1/2 cup of sugar, 1 egg,
1/2 cup of sweet milk and 1 cup of flour in which has been sifted
1 teaspoonful of baking powder. Bake in a moderate oven till
brown or until apples are cooked. Serve with cream and liquid
sauce. MRS. B. L. MCELROY.
MOUNTAIN DEW PUDDING.
One pt. milk, 1/2 cup of cracker crumbs, 1/2 cup of cocoanut,
1/2 cup of sugar, yolks of 2 eggs, pinch of salt. Bake or steam.
When done whip the whites of the eggs with 1/2 cup of sugar,
flavor with vanilla, spread over the pudding and brown.
MRS. MARY STARK.
PASTRY AND PUDDINGS
LEMON PUDDING.
Grate the rind of 1 lemon and add juice, stir yolks of 3 eggs
into 1 small cup sugar and 1/4 cup water. If dry soften in warm
water about 4 to 6 slices of cake and lay in the bottom of a well
buttered baking dish; pour lemon custard over this and bake
until firm. Beat the whites to a stiff froth and add 2 tablespoons
sugar, spread over pudding and brown slightly.
MRS. C. K. MCGEE.
ORANGE PUDDING.
Two eggs, 1 cup milk, 1 tablespoon cornstarch, 1 1/2 cups
sugar. Cook all this except the whites of the eggs, and when cool
pour over 2 oranges sliced in the bottom of a dish. Beat the
whites, add 1/2 cup sugar and put over the pudding, then slice I
orange over this and set in oven to brown.
MRS. E. V. PINKERTON, Ormond, Fla.
ORANGE PUDDING.
Inside of 4 oranges picked in small pieces, lay in a dish and
cover with sugar. Take 1 qt. of milk, 2 tablespoons of cornstarch,
yolks of 3 eggs, 1 cup of sugar; boil and turn over the oranges.
Beat the whites of eggs to a froth and cover top of the pudding.
Put in the oven and brown. MRS. L. TRASK.
HEAVENLY HASH.
Strain the juice from 1 pt. of cherries or red raspberries
and place in a sauce dish with alternate layers of sliced bananas,
Sprinkling over each layer a tablespoon of pulverized sugar.
Make a custard with 1 pt. of milk, 3 eggs, saving out the whites
of 2, 1/2 cup of sugar, 2 tablespoons of cornstarch and a pinch of
salt. When cold pour custard over fruit, covering with the whites
well beaten with 1/2 cup of sugar. MRS. ANNA S. HOLMES.
EMERGENCY PUDDING.
Spread slices of bread with butter and jam or sauce. Pile
in a baking dish and bake 20 minutes; cover at first. It is nicer
to add a little juice. Serve hot with cream. Canned raspberries
are very nice for this. MRS. BRADSHAW.
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COMPOTE OF PEACHES.
Six peaches, 6 shredded wheat biscuit, 4 tablespoonfuls of
sugar, 1 of cornstarch, 2 large spoonfuls of lemon juice and 1
egg. Pare peaches, sprinkle with the sugar, place in double
boiler and heat through. Split the biscuit, toast the upper half
and arrange in dish for the table. Place a peach upon the inside
of each biscuit, then add to the syrup the cornstarch and lemon
juice well mixed, and a fresh egg beaten very light. Boil 1 min-
ute, remove from fire, cook slightly and pour over the peaches.
The syrup should form a jelly about the fruit. Serve with cream.
MRS. PRESCOTT.
JERUSALEM PUDDING.
Soak 1/2 box of Cox gelatine in 1/2 cup of cold water. Then
throw 2 tablespoonfuls of rice into boiling water, cook 20 min-
utes, dry thoroughly. Chop about 1/2 pt. of dates and figs (any
fruit may be used). Whip 1 pt. of cream to a stiff froth, add to it
the gelatine, rice, fruit, 1/2 cup of pulverized sugar and 1 tea-
spoonful of best vanilla. Turn into mould to form.
MRS. PRESCOTT.
STRAWBERRY PUDDING.
Sprinkle 1 cup of sugar over 1 qt. of strawberries, mash and
let them stand until the sugar is dissolved, stirring occasionally.
Squeeze the mixture through a square of cheese cloth; there
should be about 1 cup of juice. Add boiling water to make 1 pt.
of liquid and put it on to boil. Wet 3 tablespoonfuls of cornstarch
in a little cold water and stir it into the boiling syrup; cook 10
minutes, stirring frequently. Beat the whites of 3 eggs stiff and
stir into the thickened syrup just before removing it from the
fire. Turn it into a mould which has been wet in cold water, and
set on ice. To be eaten with whipped cream or a custard sauce
made of the yolks of the eggs. GRACE TAYLOR.
HUCKLEBERRY PUDDING.
Into 1 egg lightly beaten pour 1 cup molasses, add 1 tea-
spoon soda dissolved in a little water, then thicken with 2 1/2 cups
flour, add 1 pint huckleberries, dusted with flour and bake about
1 hour, and serve with foaming sauce. FLORENCE SPENCE.
PASTRY AND PUDDINGS
GOOSEBERRY PUDDING.
One cup sweet milk, 1/2 cup sugar, 2 eggs beaten separately,
2 tablespoons melted butter, 1 teaspoon baking powder sifted
with 1 pt. flour, vanilla. Butter a pudding dish, pour in 1 1/2
cups gooseberry jam (and add 2 tart apples sliced fine if you
choose). Pour batter over and steam 1 hour, or bake.
Sauce.---Three-fourths cup sugar, 1/2 cup butter, beaten
together, add 1 well beaten egg, juice and a little grated rind of
1 lemon, teaspoon grated nutmeg. Mix thoroughly, add l/2 cup
boiling water, set bowl in top of boiling teakettle. Stir con-
stantly till done, but do not boil. MRS. S. A. NILES
DATE PUDDING.
One-half pound of dates, whites of 6 eggs, 5 tablespoons
pulverized sugar. Take the stones out of the dates, beat the eggs
very stiff, add the sugar and fold in the dates. Put into a pud-
ding dish and bake in a quick oven long enough to brown the top.
Serve with whipped cream or custard.
MRS. SHIRLEY W. SMITH.
PRUNE PUDDING.
One-half lb. prunes boiled until very tender, 1 cup sugar.
Mix thoroughly and add to it beaten whites of 12 eggs. Bake a
few moments and serve with whipped cream.
MRS. L. P. HALL.
PRUNE PUDDING.
Stew 1 lb. prunes very soft, leaving but little juice. Put
through colander, add 1/2 cup white sugar, boil until the syrup
is well cooked in the prunes. Beat the whites of 6 eggs to a
light froth, add 1 teacup of pulverized sugar and again beat
rapidly for 15 minutes. Turn frosting over the prunes, mix care-
fully and bake moderately until done. Place upon ice and serve
with whipped cream. MISS DOLLIE KRAUSE.
PRUNE PUDDING.
Boil 1 lb. prunes, remove pits, soak 1/4 box gelatine in 1 cup
water; add to 2 tablespoonfuls of sugar the juice of 1 lemon;
put all together in a mould, and when used serve with whipped
or plain sweet cream. MRS. VICRORIA MORRIS.
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PRUNE PUDDING.
Whites of 10 eggs, 1/2 lb. of best French prunes, 1 small cup
of granulated sugar. Cut the meat from the prunes, chop fine.
If necessary sprinkle a little flour over the prune meats to keep
them from sticking together. Crack the stones and chop the
kernels with the prune meat. Whip the whites of the eggs
stiff, then mix the sugar and prunes with the whites, spread on
7, platter (the one in which you intend to serve the pudding) and
bake in a moderate oven about 15 minutes. Serve with whipped
cream sweetened slightly. MRS. F. W. KELSEY.
CHOCOLATE PUDDING.
One pt. sweet milk, 1/2 cup sugar, 2 tablespoons cornstarch
beaten in cold milk. Place milk and sugar in double cooker, add
the mixed cornstarch and stir till it is cooked. Have 4 table-
spoons of grated chocolate, 2 tablespoons of sugar and 2 table-
spoons of milk wetting, on back of stove, and add to custard.
Beat all together, add vanilla and pour in small cups. Fill cups
2/3 full, serve with whipped cream, round up the cups with the
cream and you will have a delicious and delicate dessert.
MRS. FANNIE BUTLER.
CHOCOLATE PUDDING.
One square baker's chocolate, 2 tablespoons cornstarch, 1
qt. milk, 2 eggs, small pieces of butter, vanilla. Pour enough boil-
ing water over chocolate to dissolve it. Add to milk when boiling,
then add eggs, cornstarch, sugar, thoroughly beaten together.
When it boils add the butter, pour into mould, set on ice, serve
with whipped cream. MRS. MARY SIBBALD REEVE.
CHOCOLATE PUDDING.
Half package Cox's gelatine dissolved in milk; dissolve small
1/2 cup grated chocolate in little boiling milk, and add yolks of 2
eggs, set full pt. milk on stove till just to boiling point, then add
gelatine, chocolate (with eggs), 1 cup sugar, 2 teaspoons vanilla;
cook about 2 minutes; take from fire, stirring well, and add stiff
whites of the eggs. Stir well and put in a mould. Serve with
cream and sugar or sweetened whipped cream.
MRS. ELLEN WOOD.
PASTRY AND PUDDINGS
CHOCOLATE PUDDING.
Ten tablespoons bread crumbs, 6 tablespoons grated choco-
late, 1 pt. milk, 1 pt. sugar, yolks of 6 eggs, whites of 2 eggs.
Boil the bread crumbs and chocolate in the milk till it begins to
thicken, stirring it meantime. Then cool, stir in the yolks, and
the whites, which have previously been beaten well with the sugar,
Bake for l/2 hour. Cover with meringue made of sugar and the
whites of 4 eggs. Flavor with lemon. Brown in the oven.
MRS. W. H. PETTEE
SNOW PUDDING.
Soak 1/2 box gelatine in 1/2 cup cold water, then pour on 1 1/2
cups boiling water, add juice of 1 lemon and 1 cup sugar, and
set in cold water. When nearly cold beat until it thickens, and
then add stiffly beaten whites of 3 eggs. Beat all together, put
in moulds and set on ice. Make custard with the yolks of the
eggs, 1 pt. milk, large spoonful each sugar and cornstarch.
Flavor with vanilla and serve very cold, pouring custard around
the snow. MRS. GYDE.
CARAMEL PUDDING.
Half pt. brown sugar, 1/2 pt. water, 1/4 box Keystone gelatine,
whites of 4 eggs, 1/2 teaspoon of vanilla. Soak gelatine in 1
gill of cold water for 2 hours. Put sugar and other gill of
water in a saucepan. Set on the fire and boil until it becomes
a white syrup. Add gelatine and vanilla and heat again to a
boiling point. Beat the whites to a stiff froth. Pour hot syrup
over eggs, beating constantly until cold. Pour into moulds to
cool.
Custard Sauce.---Three gills milk, yolks of 4 eggs, 3 table-
spoons sugar, little salt, and little vanilla. Boil for a minute or
two. MRS. WILLIAMS.
SWEET POTATO PUDDING.
One lb. boiled and mashed potatoes, 1 lb. butter, 1 lb.
sugar, 9 eggs. Nutmeg, cinnamon or lemon. Stir the butter into
the potatoes while warm, then add the sugar and yolks of the
eggs; beat the whites to a stiff froth, and add them with a wine-glassful of the syrup of spiced fruit, and spice. Bake in puff
paste. MRS. ALICE TAFT.
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(AACookbook0206)
ENGLISH WALNUT PUDDING.
Half cup chopped (coarse) walnut meats, grated rind and
juice of 1 lemon, whites of 6 eggs beaten very stiff, 1 large cup
sugar. Put whites in last, beat very lightly and bake 20 minutes.
MRS. H. M. POMEROY.
NUT PUDDING.
Two eggs, 1/2 cup of sugar, 1 cup of sweet milk, 1/2 cup of
melted butter, 1 good pint of sifted flour, 2 teaspoons of baking
powder, 1/2 teaspoon of salt, 1 1/2 cups of nuts dredged in flour.
Beat eggs very light, add sugar, milk, melted butter, flour and
baking powder, salt. Beat hard until thoroughly mixed. Then
add nuts. Steam 3 hours.
Golden Sauce (for the Pudding).---Cream 1 heaping tea-
spoon of butter, add gradually 1 cup of sugar, yolks of 3 eggs, 3
tablespoons of milk. Then add the whites of the eggs, beaten as
stiff as possible. Do not mix in the whites, but fold in lightly,
and beat lightly. Flavor with vanilla. This should be made
just before the pudding is served. MRS. JAMES F. BREAKEY.
PUDDING SAUCE.
Two-thirds cup sugar, 1/2 cup butter, 1 egg, or the yolks of
2 eggs, 1 teaspoon of lemon. Stir butter and sugar together;
then add egg and beat well. Just before serving add 3 or 4
tablespoons boiling water, also the lemon. MRS. BEGLE.
SAUCE FOR PLUM OR SUET PUDDING.
Two eggs, 1 cup of sugar, 1/2 cup of butter; cream butter
and sugar together, beat whites and yolks separately, add the
yolks to the creamed butter and sugar, then add 3 tablespoon-
fuls of boiling water. Put this mixture in a double boiler, and
heat, stirring constantly. As soon as hot remove from the fire,
do not boil, then add the beaten whites of the eggs, 1/2 teaspoon
lemon, 1/2 teaspoon vanilla, stir in lightly and serve.
MRS. F. M. TAYLOR.
BAKED APPLES.
Apples baked with a clove in each, cores taken out and
filled with sugar, or juice of orange put in where the core was,
with sugar added, eaten cold with whipped cream, makes a nice
dessert. MRS. H. M. POMEROY.
PASTRY AND PUDDINGS
APPLE MERINGUE.
Pare and slice 8 sour apples. Place them in a pudding
dish and cover with a liberal amount of sugar, adding the grated
rind and juice of a lemon. Bake until quite soft. Have the
whites of 2 eggs beaten to a stiff froth, add 1 cup of sugar.
Spread over the top of the apples and brown. For sauce either
use whipped cream, or custard made of 1 pt. milk and yolks of
3 eggs. To be eaten cold. MRS. CHARLES A. VERNON.
APPLES WITH ORANGE SAUCE.
Boil red apples till tender, first taking out the core. Remove
the skin, scrape off the red pulp adhering to the inside of the
skin, and replace it on outside of the apples. Serve hot or cold,
with or without whipped cream and with orange sauce. Boil
1 cup sugar, the thin paring of 1 orange and 1/4 CUP water 6 to 8
minutes; add the juice of the orange, reheat, pour over the
apples. MRS. EUGENE F. MILLS.
COOKED SWEET APPLES.
Take 12 sweet apples, wash well, pack into a kettle or pan
with 2 cups of water. Cover very closely and cook-slowly until
done. Then sift over them a small cup of sugar and let simmer
until the juice forms a syrup. These are very nice eaten with
cream and sugar. MRS. B. F. SCHUMACHER.
TO COOK CRANBERRIES.
One qt. cranberries covered with cold water and brougt to
boiling point. Pour off water and add 1 cup of boiling water,
and cook carefully until berries are broken. Add 2 cups of sugar
and stir gently 5 or 10 minutes. Pour in mould.
MRS. W. H. JACKSON.
TO COOK CRANBERRIES.
For each qt. of cranberries add 1 pt. boiling water and boil
steadily for 7 minutes. Rub through a colander, and for Cape
Cods add 1 1/2 cups of sugar, for the common berries 2 cups.
Return to the stove and boil 1 minute, then pour into dish or
dishes to cool. I save out a little of the water at first to rinse
the skins, so as to get the juice from the berries thoroughly.
MRS. JAS. W. GODDARD.
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PRUNE LOAF PUDDING.
A half pound of prunes stewed until tender, a half box of
Knox's acidulated gelatine dissolved in a half cup of cold water;
juice of I lemon and a half cup of sugar. Strain the juice from
the prunes (there should be 2 1/2 cupfuls) ; pour over the gelatine
and sugar. Add the prunes, together with the meats from the
prune pits (both chopped fine), then the lemon juice. Pour
into a mould and allow it to harden. Serve with cream.
BAKED APPLES.
Wash 3 good-sized sweet apples and halve them from stem
to blossom. Do not peel, but remove cores and fill with currant
jelly. Bake until apples are tender and serve with sugar and
cream.
DATE PUDDING.
Shred and chop fine I cup of suet. Beat the suet, 1 cup of
sugar and the yolks of 2 eggs together until light, then add 1 cup
of milk and 3 cups of flour. Beat until smooth, add 1 teaspoonful
of cinnamon, 1/2 a teaspoonful salt, 1/2 a nutmeg grated, the
well beaten whites of the eggs and a teaspoonful of baking
powder. Mix well and add 1 pound of washed, stoned and
chopped dates, slightly floured; turn into a greased mould and
boil continuously for 3 hours. Serve hot with hard sauce.
CUBAN PUDDING.
Crumble a pound of sponge cake with 1/2 pound of grated
cocoanut, pour over this a pint of rich cream previously sweetened
with loaf sugar and brought to the boiling point, cover the basin
and when the cream is soaked up stir 4 well beaten eggs. Butter
a pudding mould, and arrange 4 ounces of preserved ginger
around it; pour in the pudding carefully and steam for an hour
and a half; serve with the syrup made from the ginger, which
should be warmed and poured over the pudding just before it is
served.
KING GEORGE'S PUDDING.
One cup suet chopped and salted, 1 cup sour milk, 1 cup
sugar, 1 cup raisins; season with cloves and cinnamon: 1 tea-
spoon soda. Steam 2 1/2 hours. Serve with a lemon sauce made of
PASTRY AND PUDDINGS
1 1/2 cups of water, thickened with flour, butter the size of an egg,
salt. Sweeten to taste, and the juice of l/2 a lemon.
MRS. CHARLES HURD.
A BERRY LOG CABIN.
An attractive combination of cake and berries may be
arranged in log cabin style. Make a cake in a thin sheet, cut in
strips and pile up like a log cabin, filling the spaces and center
with berries. Large strawberries or blackberries are better than
small berries to use in this way. Powdered sugar should be
served with the berries but sweet, ripe blackberries will need
very little. Another way is to add sugar to the berries and pile
the top of the whole with whipped cream for a roof. Any light
sponge cake is suitable, or a tea cake may be cut in strips when
fresh. A simple cake is made from 1/3 cup of butter creamed, with
1 cup of sugar. Add 1/2 cup of milk, 2 beaten eggs, 1 3/4 cups of
flour and 2 level teaspoons of baking powder. Bake in a thin
sheet in a small dripping pan. The most satisfactory cake with
berries is a sponge cake. Try this rule: Beat the yolks of 5
eggs well, add 1 cup of powdered sugar, 1 saltspoon of salt, the
juice and grated rind of 1/2 a lemon. Add 1 cup of pastry flour
and the stiffly beaten whites of 5 eggs folded in carefully. Fill a
pan 2/3 full and bake 1 hour. Cut in long, narrow slices after it is
cold. ALICE E. WHITAKER.
LITTLE BERRY PUDDINGS.
Rub 2 level tablespoons of butter to a cream and add 1/2
cup of sugar slowly. Sift 2 level teaspoons of baking powder
with 1 cup of flour. Add the flour with 1/4 cup of milk to the
butter and eggs, and when well beaten add the whites of 2 eggs
which have been beaten stiff. Put a spoonful of any kind of
berries in buttered cups and fill with the batter. Set the cups
in a steamer, and steam 20 minutes.
ITALIAN FIG PUDDING.
One pound of figs, 1 cupful of chopped suet, 2 cupfuls of
bread crumbs, 1/2 nutmeg, 3 eggs. Chop the figs, add the well-
beaten eggs and other ingredients, with milk enough to make a
stiff batter, tie in a pudding cloth, and boil for 2 hours.
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KING WILLIAM PUDDING.
Two apples chopped fine, 2 ounces each of grated bread,
sugar and currants; 2 eggs and the rind of a lemon, grated, and
just enough of the juice to give a perceptible acid, a sprinkle of
salt and a little mustard. Stir all together and pour into a
small, buttered bowl. Cover with a plate and steam for an hour
and a half; serve with lemon sauce made as follows: Boil to-
gether 1/2 cupful of sugar and 1/2 cup of water for 15 min-
utes ; remove from fire and when cooled a little add the juice
remaining from lemon used in pudding.
QUEEN OF PUDDINGS.
One and 1/2 cups sugar, 2 cups fine dry bread crumbs, 5
eggs, 1 tablespoonful of butter, 1 teaspoon vanilla, 1 quart rich
milk and 1/2 cup of jelly or jam. Rub the butter in a cup of
sugar; beat the yolks light and stir these together to a cream;
add the bread crumbs soaked in milk, then the seasoning. Bake
this in a large buttered pudding dish until the custard is set.
Draw to the mouth of oven, spread over with jelly or jam.
Cover this with a meringue made of the whipped whites and 1/2
cup of sugar. Shut the oven and bake until brown. Eat cold,
with cream.
MARGUERITE PUDDING.
Scald 1 quart of milk in a double boiler. Beat together 3/4
of a cupful of sugar, 2 tablespoonfuls of cornstarch, 2 table-
spoonfuls of flour, the yolks of 5 eggs, 1 saltspoonful of salt, and
1/2 cupful of cold milk. Pour the scalded milk over the mixture
and return to the fire; stir until it thickens, beating until smooth.
Cook 15 minutes, add a tablespoonful of butter and 1 tablespoonful
of vanilla. Turn into a pudding dish; when cool beat the whites
of the eggs to a froth, add 5 tablespoonfuls of powdered sugar
and beat until very stiff and glossy. Spread over the top of the
pudding, dust with powdered sugar and put in the oven until a
delicate brown. Serve cold.
DAINTY LITTLE PUDDINGS.
Grate 2 large cupfuls of stale bread and soften it with a
cupful of water. Grate the rind and squeeze the juice from 1
orange. Cut 2 ounces of citron into small bits and mix with
the bread, together with the yolks of 2 eggs and sugar enough
PASTRY AND PUDDINGS
to sweeten the whole. Butter 5 or 6 small cups. Beat the
whites of the eggs to a stiff froth and just before putting the
puddings in the oven mix them with the bread and fruit. Dis-
tribute the mixture evenly in the cups and bake slowly about 20
minutes, or until they are brown. Serve hot with cream sauce.
APPLE CORN MEAL PUDDING.
Pare and core 12 pippen apples; slice them very thin; then
stir into 1 quart of new milk 1 quart of sifted corn meal; add a
little salt, then the apples, 4 spoonfuls of chopped suet and a
teacupful of good molasses, adding a teaspoonful of soda dis-
solved ; mix these well together; pour into a buttered dish, and
bake 4 hours; serve hot, with sugar and wine sauce. This is
the most simple, cheap and luxuriant fruit pudding that can be
made.
STEAMED BROWN PUDDING.
Half cup of molasses, 1 cup of sour milk, 1/2 cup of brown sugar, 1/3 cup of butter, 2 eggs, 1 teaspoon of soda, flour to
make a stiff batter, and season with various spices, 2/3 teaspoon of
each. Steam 1 hour.
Sauce.---One tablespoon cornstarch moistened with vinegar,
1 cup sugar, 1/2 cup butter. Mix together and pour boiling
water over it until it is the right consistency (pint). Set on
stove and simmer while the pudding is steaming; remove from
stove and season. MRS. M. F. CAMERON.
PLUM ROLL.
Add 3 teaspoons of baking powder and 1 teaspoon of salt to 1
quart of sifted flour. Sift again. Rub in 2 tablespoonfuls of
butter, and sufficient milk to make a soft dough. Roll out,
sprinkle with 1 cup of chopped raisins and 1/2 cup of chopped
citron; dust with cinnamon. Roll up and steam 30 minutes.
Serve warm with hot sauce.
SNOWBALLS.
Cream 1/2 cupful of butter, add 1 cupful of fine granulated
sugar, beat well; mix 2 level teaspoonfuls of baking powder
with 2 cups of flour, add alternately with 1/2 cupful of milk; beat
the whites of 4 eggs very stiff and add lightly. Fill buttered
cups 1/2 full and steam 1/2 an hour; roll in powdered sugar.
The quantity will be sufficient for tea as well.
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(AACookbook0209)
HUCKLEBERRIES WITH CRACKERS AND CREAM.
Pick over carefully 1 quart of huckleberries, and keep them
on ice until wanted. Put into each bowl, for each guest, 2 soda
crackers, broken in not too small pieces; add a few tablespoon-
fuls of berries, a teaspoon of powdered sugar, and fill the bowl
with the richest of cold, sweet cream. This is an old-fashioned
New England breakfast dish. It also answers for a dessert.
LEMON CREAM SAUCE, HOT.
Put 1/2 a pint of new milk on the fire, and when it boils
stir into it 1 teaspoonful of wheat flour, 4 ounces of sugar, and
the well-beaten yolks of 3 eggs; remove it from the fire and add
the grated rind and the juice of 1 lemon ; stir it well, and serve hot
in a sauce tureen.
SUPERIOR BREAD PUDDING.
One and 1/2 cupfuls of white sugar, 2 cupfuls of fine, dry
bread crumbs, 5 eggs, 1 tablespoonful of butter, vanilla, rose-
water or lemon flavoring, 1 quart of fresh, rich milk, and 1/2
a cupful of jelly or jam. Rub the butter into a cupful of sugar;
beat the yolks very light, and stir these together to a cream.
The bread crumbs soaked in milk come next, then the flavor-
ing. Bake in a buttered pudding dish-a large one, and but 2/3
full---until the custard is "set." Draw to the mouth of the oven,
spread over with jam or other nice fruit conserve. Cover this
with a meringue made of the whipped whites and 1/2 a cupful of
sugar. Shut the oven, and bake until the meringue begins to
color. Eat cold, with cream. In strawberry season, substitute
a pint of fresh fruit for preserves. It is then delicious. Serve
with any warm sauce.
COCOANUT PUDDING.
Half a pound of grated cocoanut. Then mix with it 1/2 a
cupful of stale sponge cake, crumbled fine. Stir together until
very light l/2 a cupful of butter and 1 of sugar, add a coffeecupful
of rich milk or cream. Beat 6 eggs very light, and stir them
gradually into the butter and sugar in turn, with the grated cocoa-
nut. Having stirred the whole very hard, add 2 teaspoonfuls of
vanilla; stir again, put into a buttered dish and bake until set,
or about 3/4 of an hour. Three of the whites of the egg could be
left out for a meringue on the top of the pudding. Most excellent.
PASTRY AND PUDDINGS
WALNUT PUDDING.
Beat the yolks of 3 eggs until thick and light colored. Add
gradually l/2 cup of sugar, 1/3 cup of soft bread crumbs, a scant
1/2 cup of farina, and the whites of 3 eggs, beaten stiff. Fold
in 1/2 cup of walnut meats, broken in pieces, and bake in
layers, in a slow oven, 30 minutes. Put together, and decorate the
top with creamy sauce. Serve with
Brandy Sauce.---Mix 1/2 cup of sugar, 1 1/2 tablespoonfuls of
flour, and a few grains of salt. Add 1 cup of boiling water and
stir and cook 5 minutes. Then add 2 tablespoonfuls of butter
and brandy flavor.
Creamy Sauce.---Cream 1/4 cup of butter; add 1/2 cup of
powdered or brown sugar, gradually, then 2 tablespoonfuls of milk
and 1 tablespoonful of brandy, drop by drop.
CRABAPPLE PUDDING.
Select large, deep-red crabapples, wash and core but do not
pare them; simmer in as little water as possible until tender;
sweeten to taste and pour into a deep pudding dish. Make a soft
cake batter with 2 eggs well beaten, 2 cups of sifted flour, 2 tea-
cupfuls of baking powder, 1/4 teaspoonful of salt, and milk
enough to pour. Turn this over the apples and steam the pudding
for 1 1/2 hours. Serve with hard or sweet fruit sauce.
INDIAN SWEET APPLE PUDDING.
Pare and slice 2 sweet apples thin. Scald 2 cups of milk,
2 rounding tablespoonfuls of corn meal and I rounding table-
spoonful of flour, with 1/2 cup of molasses, a level teaspoon of
ginger and pinch of salt, 1 egg beaten and 2 tablespoons of
melted butter. Mix apple, milk and other ingredients and turn
into a buttered dish. Add 2 cups of cold milk, but do not stir
it in, then bake in a slow oven 3 hours.
COCOANUT PUDDING.
Put 3 rounding tablespoons of tapioca in cold water to
soak over night. Scald 4 cups of milk and add the drained
tapioca. Cook 5 minutes, then add the yolks of 4 eggs, 3 round-
ing tablespoons of sugar and 3 tablespoons of prepared cocoanut.
Cook 10 minutes and turn into a dish to cool. Beat the whites of
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(AACookbook0210)
4 eggs and 4 level tablespoons of powdered sugar together to
make a meringue, and spread over the top. Sprinkle lightly
with cocoanut and brown slightly in the oven.
COCOANUT PUDDING.
Scald 4 cups of milk in a double boiler and pour onto 4 well-
beaten eggs, 1 1/3 cups of sugar and a level teaspoon of butter
Strain the whole over 1/4 package of prepared cocoanut and bake
in a very slow oven to prevent whey. Take from the oven, cool
and cover with a meringue made from the whites of 2 eggs and 4
level tablespoons of powdered sugar. Flavor with a 1/2 teaspoon
of lemon juice. Set in the oven to brown slowly, opening the
oven door if the heat is too great. Set the pudding in the ice-
chest to chill thoroughly before serving.
ORANGE PUDDING.
Separate the sections of two oranges and remove all the
white tough skin and seeds. Peel and slice a banana and make
layers of both fruits in a glass dish; sprinkle liberally with sugar.
Make a custard with 2 cups of milk, the yolks of 2 eggs and the
white of 1, 1/2 level tablespoon of cornstarch and 1/2 cup of sugar.
Pour the custard over the fruit. Beat the other white of egg with
four level tablespoons of powdered sugar until stiff and drop in
spoonfuls over the top.
BAKED APPLE DUMPLING.
Butter an agate baking-dish. Slice into this tart apples
enough to fill the dish; sprinkle with salt, and pour in 2 or
3 tablespoonfuls of water. Sift together a cup and a half of
flour, 3 tablespoonfuls of baking-powder, and 1/4 teaspoonful of
salt. Into this work, with the tips of the fingers, 3 tablespoonfuls
of butter. Beat an egg; add 3/4 cup of milk (scant measure),
and stir into the dry ingredients. When thoroughly mixed,
spread over the apples. Bake in a quick oven about 25 minutes.
Invert the dish, so as to have the apples on the top. Serve hot
with butter and sugar or syrup.
BLACKBERRY PUDDING.
Sift I cup of flour with 1 level teaspoon of baking powder,
add a pinch of salt and I rounding teaspoon of butter rubbed
in. Mix with 1/2 cup of milk. Sprinkle a little flour on the board
and turn the soft dough onto it. Knead, using a little more flour
until it can be rolled out 1/4 of an inch thick. Put 2 cups of black-
berries into a dish, sprinkle with 1/4 cup of sugar and lay over the
top the dough cut in inch-wide strips. Set in a steamer for
40 minutes and serve with a nutmeg sauce.
Pudding Sauce.---Beat 2 level tablespoons of butter to a
cream, and add 1/2 cup of powdered sugar and stir until light
and frothy, then flavor with grated nutmeg, and it is ready to serve.
APPLE INDIAN PUDDING.
(Boston Cooking School.)
Stir 1/2 a cup of corn meal into 1 pint of scalded milk.
When thickened slightly, stir in 1 pint of pared and sliced sweet
apples, 1/2 a cup of molasses or sugar, 1/2 a teaspoonful of salt,
a tablespoonful of butter and 1 quart of milk. Bake 4 hours very
slowly in a buttered pudding dish. To be eaten hot or cold with
cream.
BAKED CHERRY PUDDING.
Stone 1 pint of cherries, make a batter of 2 cups of flour, 1
teaspoon of salt, 2 teaspoons of baking powder sifted with the
flour, 1 cup of sweet milk, 1/2 a cup of sugar, 2 eggs, 1 tablespoon-
ful of butter, 1/2 a teaspoonful of cloves. Add the cherries last
and bake in a buttered mould 30 minutes. Serve with sauce or
with sweetened cream. MRS. FANNIE CUTTING.
BLUEBERRY OR HUCKLEBERRY PUDDING.
(Boston Cooking School.)
One quart of berries, 1 pint of molasses with 1 teaspoonful of
salaratus, 1 tablespoonful of ground cinnamon, 1 teaspoonful
of ground cloves or allspice, nutmeg or mace to taste, flour
enough to make a batter to stir. Boil for 3 hours or steam.
CORNSTARCH PUDDING WITH FIGS.
(Boston Cooking School.)
Cut 1/2 a dozen bag figs in slices, use part of these to orna-
ment the hollows of a charlotte mould, lined with oiled paper,
scald 3 cups of milk over hot water, mix a scant }4 cup of corn-
starch with milk to pour, and stir into the hot milk. Stir and
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(AACookbook0211)
cook until thick and smooth, then stir in 1/4 cup of sugar, 3. few
grains of salt and the sliced figs. Let cook 15 minutes, then turn
into the prepared mould. Set aside to become chilled and firm.
Serve, turned from the mould, with cream and sugar, or whole
figs, stewed and sweetened slightly, if preferred.
STRAWBERRY DUMPLINGS.
One egg, 1 cup of sweet milk, 1 tablespoonful of baking
powder, flour enough to make a paste a little thicker than for
griddle cakes. Butter cups, and drop a spoonful of batter in
each. On this put 3 or 4 large strawberries and cover with the
batter. Steam 1/2 an hour. Serve with cream and sugar or with
strawberry sauce. FANNIE K. CUTTING.
PASTRY AND PUDDINGS
Lemon Prodding
*** 3 large tablespoon of corn starch with
cold water very then add 3 coffee cups of boil ***
water. Boil till it thickness, stirring all the ***
Then add 2 coffee cups sugar, the grated, ***d
and juice of 2 large lemon, 2 eggs beaten
separately, and little salt. Butter a pred-
ding dish, put in, and bake 20 to 30 minutes
such cold on ***arly *** with cream.
Amma B. Bach.
Pudding
1 cup milk *** tablespoon ***
1 tablespoon sugar, 2 little salt
2 small piece of butter. Baker very slowly
3 hours, and *** often - 4 cups of ***
makes an ordinary rigid prodding - cool
***on surving.
O*** B. Bach-
Lemon pil
2 cup sugar, 2 table spoon flure
juice and *** of 1 c***m, 2 cup of
boiling water.
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(AACookbook0212)
Fig. Pudding
6 tbs. of sweet
6 tbs. Of bread crumbs
6 tbs. of sugar
1/2 tb. of figo chopped fine
3 eggs, 1 cup *** milk, 1 ts B. Powder
3/4 cups flour, steam 3 hrs. sauce 1 cup
sugar, 1 tb. butter, 1 egg, 1 cup whipped cream
melt sugar butter & egg, then add
Banana Cream.
***rce three a colander 1 cup of banana
wip with 2 table spoons of sugar, juice
of 1/2 lemon, beat thoroughly, add 1 cup of
whipped cream. Beat again after chilling
Butter scotch Pie
2 large cup *** sugar,
2 large cup water, ***
1 1/2 cup butter, *** thick syrup
in this flour, yolks of 4 eggs 6 tbls milk mix three
until smooth, add to *** to ***
vanilla makes *** pie.
Maple Blance Mange
Heat in a double Boiler one lt. milk
add four heaping table spoons corn
starch, moistured with a little milk
stir until smooth and thick adding
gradually a cup of real maple syrup
stir continually, until almost stiff
pour ***ilo molds set on ice. Then
ice cold turn out and cut with ***
Sweet Padding
Two eggs, one cup milk, one half cup mi***
one half cup sweet chopped fine, one tea spoon
sweet, two teaspoons B. Powder, sifted in
three small cup of flower, clerics, alls***
cinnamon, natrnego, and s ***
fruit as your like. *** two hours.
Date Pudding
1 cup dates putted, 1 cup of *** nature ***
1 cup sugar, 2 eggs, 1 teas B.P. 1 tbls flour
finch s***. Stir eggs, sugar & ***
beat eggs separately add flour and B.P. then dates
& nuts, ***
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(AACookbook0213)
English Plum Pudding
Grate the *** of a 10 cent loaf of head
boil a great of rich milk, let cool
found currants, 1 pound of raisine
strummer fruit & large spoons flour
1 pound of Brown sugar rolled fine
three guartens pound *** suet. 2 met ***
a tb. of powdered mace and cinnamon
the grated peel and juice of two large
lemons or oranges, 1/2 pound citron.
Beat ten eggs stray light and stir
gradually into the cold milk and
sweet and bread cr*** add sugar
fruit and spice with a glass of wine
if desired. Put in a floured bad and
boil five hours.
Peach f***land soup
Fine a deep pie plate wit pie *** and
bake but do not *** bake eight hours
*** of a fa***ches and contain two or three pieces ***
place in pie plate. Put one and one half cups of
milk in double boiler and *** *** hot
add 4 tbs sugar and a pinch of salt add very
slowly two me*** beaten eggs for the stir constantly
until it thickened, but do not let boil, take
four fine, add one teaspoonful of butter and
one of *** mix thoroughly, *** area peaches
enter with meringue *** with the white
of the eggs and two seant tablespoons of sugar
set in *** ***til *** *** in light brown.
Carrot Pudding
One cup raising
One cup curr***ets
One cup graded ***
One cup graded carrot
One cup ***
One cup flour
One cup sugar
one to soda in the
hot ***, one small
spoon salt, teaspoon
cinnamon and then
spices to taste. Steam
four hours.
Euro Ehal.
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(AACookbook0214)
Pudding sauce ***one tablespoonful ***
*** *** cup of sugar add one cupful grape juice
and boil all *** for five minutes add two
*** of butter add *** ***
*** grapejuice the unbeaten white of an
egg and 1 cup of *** sugar in double ***
and when the *** boil *** beating the
*** for eight minutes
SAUCES FOR PUDDINGS
BRANDY SAUCE.
Proceed as directed for Wine Sauce, No. 2, substituting
brandy for wine.
CURRANT JELLY SAUCE.
Melt 1 cupful red currant jelly, 1 glass white wine, and 1
teaspoonful extract raspberry.
CREAM SAUCE.
Bring 2/3 pint cream slowly to boil; set in stewpan of boil-
ing water; when it reaches boiling point add sugar, then pour
slowly on whipped whites of 2 eggs in bowl; add 1 teaspoonful
extract vanilla, and use.
CUSTARD SAUCE.
One pint milk, yolks of 4 eggs, 1/2 cupful sugar. Set over
fire, and stir until thick.
DUCHESSE SAUCE.
Boil 2 ounces grated chocolate in 1/2 pint milk 5 minutes;
strain on 2 yolks of eggs beaten with 1/2 gill of cream, and 1/2
cupful sugar, strain, return to fire, stir until thick as honey;
remove, and add 1 teaspoonful extract vanilla.
GERMAN SAUCE.
Set on the fire in tin pail placed in a stewpan 1/2 full boiling
water, 1 cupful cream and cupful milk; when it reaches boiling
point, add sugar and yolks of 4 eggs with small pinch salt;
whisk very quickly until it has appearance of thick cream very
frothy; just before serving, add tablespoonful very good butter,
1 teaspoonful each extract nutmeg and vanilla, and 1 wineglass
white rum.
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(AACookbook0215)
HARD SAUCE.
Beat 1 cupful sugar and 1/2 cupful butter to white cream;
add whites 2 eggs, beat few minutes longer; tablespoonful brandy,
and teaspoonful extract nutmeg; put on ice until needed.
HYGIENIC CREAM SAUCE.
One-half pint milk, 1/2 pint cream, yolk 1 egg, 1 tablespoon-
ful buckwheat dissolved in little milk, large pinch salt. Bring
milk and cream to boil, in thick, well lined saucepan; add to it
buckwheat dissolved in milk, stirring rapidly to prevent lumping,
allow it to boil 5 minutes; remove from fire, beat in the yolk
of egg diluted with a tablespoonful milk. This is better and far
more healthful (especially for children) than so much butter
and syrup. Syrup, minus butter, is well enough, but use of but-
ter with hot cakes cannot be recommended.
LEMON SAUCE.
Boil 1 cupful sugar and 1 cupful water together 15 minutes,
then remove; when cooled a little, add 1/2 teaspoonful extract
lemon and 1 tablespoonful lemon juice.
PEACH SAUCE.
Place peach juice from can in small saucepan; add equal
volume of water; little more sugar, and 8 or 10 raisins, boil this
10 minutes, strain and just before serving add 8 drops extract
bitter almonds.
MAPLE SYRUP.
One-half pound maple sugar, 1 pound cut sugar, 3 pints
water. Break maple sugar small, place on fire, with cut sugar and
water; boil 5 minutes; skim, then cool.
REXFORD SAUCE.
Dissolve 1 teaspoonful cornstarch in little water, add it to
1 cupful boiling water, with 2/3 cupful brown sugar; boil 10 min-
utes ; remove from fire; add 1/2 cupful cider, scalding hot, 1 large
tablespoonful good butter, and yolks 2 eggs.
ROYAL WINE SAUCE.
Bring slowly to boiling point 1/2 pint wine; then add yolks of
4 eggs, and 1 cupful sugar; whip it on fire until in state of high
froth and a little thick; remove, and use as directed.
SUGAR SAUCE.
Beat to light cream 1/2 cupful sugar, flavored with 1/2 tea-
spoonful extract lemon, and 1/2 cupful butter; add yolks of 2 eggs,
and place on ice until wanted.
SPICE SAUCE.
Set on fire 3/4 pint water, 1 cupful sugar; boil 20 minutes,
remove from fire and add 1 teaspoonful each extract cloves and
ginger.
SAUCE AUX QUATRE FRUITS.
Remove very thinly 1/3 the rind of 1 lemon and 1 orange;
remove remainder with the thick white skin very close to pulp;
then cut each in small dice, remove seeds; lay in bowl; peel, core,
and cut in dice 2 sour apples, which add to well made wine sauce;
simmer until tender; then add 1 cupful seedless raisins, lemon
and orange dice, with lemon and orange peel, cut into shreds, and
boil in very little water, which add to sauce to flavor; when about
to serve, add 1 teaspoonful extract almonds.
VANILLA SAUCE.
Put 1/2 pint milk in small saucepan over fire; when scalding
hot, add yolks 3 eggs; stir until thick as boiled custard; add,
when taken from fire and cooled, 1 tablespoonful extract vanilla,
and whites of eggs whipped stiff.
WINE SAUCE---1.
Three-fourths pint water, 1 cupful sugar, 1 small teaspoonful
cornstarch, 1 teaspoonful each extract lemon and cinnamon, 1/2
gill wine. Boil water, add cornstarch, dissolve in little cold water,
and the sugar; boil 15 minutes, strain; when about to serve, add
extracts and wine.
WINE SAUCE---2.
One-half pint water, 1 cupful sugar, 1/2 teaspoonful corn-
starch, 1 teaspoonful each extract bitter almonds and vanilla, 1/2
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(AACookbook0216)
cupful white wine. Stir 2 tablespoonfuls of sugar on the fire in
thick saucepan, with 1 tablespoonful water, until very dark, but
not burned; add water boiling, rest of sugar, the cornstarch dis-
solved, boil 10 minutes; when about to serve, strain, add extracts
and wine.
CREAM SAUCE.
Beat to a cream 1/2 cup of sugar and 1/4 of a cup of butter,
work in gradually 1/2 a cup of flour, 2 tablespoonfuls sweet milk
and a teaspoonful of vanilla. When mixed smooth set the dish
in boiling water and cook and beat till creamy, beating in 2 big
spoonfuls of cream at the last.
Other pudding sauces will be found under the pudding
recipes to which they belong.
SAUCES FOR PUDDINGS
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SAUCES FOR PUDDINGS
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(AACookbook0218)
GERMAN COOKERY
BROWN SOUP.
A piece of butter size of an egg, add 2 cooking spoonfuls
of flour; when a dark brown stir smooth with cold water and
salt. Beat 2 eggs in soup tureen. Pour soup over same. Cut
bread into dice and brown in butter and put in just before serving.
POTATO SOUP.
A large tablespoon of butter, 2 of flour, stew until a light
yellow; add 4 large grated potatoes and stir until thoroughly
mixed. Put with this beef, veal or chicken broth. Just before
serving brown in butter a handful of bread cut in small dice and
put into soup.
EGG BARLEY SOUP.
Brown 2 large tablespoonfuls of flour and butter size of an
egg. Stir smooth with stock, gradually adding as much stock as
you wish soup. Beat 3 eggs with a cup of water, stir lightly into
soup, let it come to a boiling point and serve.
BARLEY SOUP.
Wash small cup of barley, put in double boiler with cold
water; let stew until soft, add a piece of butter and cooking-
spoonful of flour. Add stock from veal shank or chicken, let boil fully an hour.
The meat from veal shank makes a very nice salad prepared
with dressing or olive oil and vinegar, parsley chopped fine and a
very little onion.
MRS. KEMPF.
SWEET BREAD SOUP.
Two sweet breads parboiled in salt water, chop fine with
parsley. Melt a piece of butter size of an egg, add 1 large table-
sponful of flour. When a light yellow add the chopped sweet
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(AACookbook0219)
bread and parsley, mix thoroughly, add beef stock or the broth
in which sweet bread was boiled. Beat an egg in the soup tureen
and just before serving pour the above preparation over it.
COTTON BATTING SOUP.
For six people: One cup of flour, milk enough to stir
smooth; add 3 eggs, beat thoroughly; let run into boiling beef
stock and boil 2 minutes.
MRS. KEMPF.
STEWED VEAL LIVER.
Put sliced bacon into kettle, heat thoroughly and add whole
liver. Put in 1 cupful of sour cream or sweet milk, 1 laurel leaf,
3 cloves, 3 slices of lemon, salt, pepper, onion, parsley, celery and
carrots; cut fine about a teaspoonful of each. Also about 5 juni-
per berries (if you have them). Stew until done. Try with a
fork; if blood does not ooze out, it is done. About half an hour
before serving, add vinegar to taste. Thicken gravy with flour
and strain over liver. Cut liver in thin slices before serving.
MRS. KEMPF.
CHICKEN SMOTHERED IN SAUERKRAUT.
For this delicious dish use an earthen baker (with a tight
cover, if possible). Procure a small-sized young chicken; dress,
draw and singe. Rub well with a flour and water paste; wipe
quite dry inside; dust with salt and pepper. Rinse and drain 1
quart of sweet, fresh sauerkraut. Fill the chicken with hot
mashed potatoes, well seasoned; lay it in the roaster, and place
on it 2 slices of bacon (place 2 slices in bottom of roaster also);
then cover the chicken completely with sauerkraut; add a salt-
spoonful of salt and half that quantity of pepper. Pour over a
cup of cold water, close down the lid tight and roast in the oven
3 hours; have a moderate fire; do not allow to cook dry; add
boiling water as required to keep bottom of roaster quite moist;
when done, lift the chicken on to a large platter, pile the sauer-
kraut around it and garnish with slices of lemon; to the sauce in
roaster add a large tablespoon of browned flour, a tablespoon of
caramel and a cup of soup stock; boil up; add 1 tablespoon of
lemon juice, salt and pepper to taste, strain and serve in sauce
tureen.
FISH TURBOT.
Pick boiled fish. Place in bake dish in layers with mashed
potatoes. Use bits of onion and well seasoned milk gravy over
each layer. Sprinkle fine crumbs and bits of butter over top and
bake.
FRAU TAKER, Bonn.
KARTOFFEL KLOZE.
Three cups mashed potatoes, 3 beaten eggs, 1/2 teaspoon
sugar (scant), 1/2 cup melted butter, 2 tablespoons flour, a little
nutmeg, a few bits of toast soaked. Make into a dough. Roll
balls of it in flour, drop into boiling water; boil until they rise to
the surface. Serve with liver or sausage.
FRAU TAKER, Bonn.
TARTARE SAUCE.
One gherkin chopped fine, 1 tablespoonful chopped parsley,
1 tablespoonful chopped capers, 1 cup mayonnaise dressing; add
a few drops onion juice.
FRAU TAKER, Bonn.
GERMAN POTATO SALAD.
Wash and boil 4 potatoes. While hot, peel and slice thin
with 1 small, raw onion. Sprinkle with salt and pepper. Put a
tablespoon of butter in a spider. Let it brown, pour in 2/3 cup
of vinegar. When it boils up pour it over the salad. Add 2 sliced
hard boiled eggs.
MRS. C. E. HENDRICKSON, Chicago.
DUTCH CHEESE.
Set a pan of thick milk on the stove and heat very slowly.
When it comes to a scald take off, as boiling toughens the curd.
Pour it into a clean cloth and let it drip till the whey is out. Mix
with it salt, pepper, or butter, or cream. It may be made into
small balls and served whole or in a large cake and sliced, or let
remain soft and serve with a spoon.
GERMAN SAUCE.
(Mrs. Owen's Cook Book.)
One gal. cabbage, 1 gal. tomatoes, 1 qt. onions, all chopped
together; 3 tablespoons ground mustard, 2 tablespoons ground
pepper, 2 tablespoons of cloves, 3 gills mustard seed, 1 gill salt,
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(AACookbook0220)
1 lb. of sugar, 3 qts. vinegar. Boil together an hour or two,
stirring well.
BROWNED CREME.
One-quarter lb. of sugar with 1 tablespoonful of water is
stirred in a small saucepan and left over the fire until it is quite
brown, then cool it with a little water. Three good pints of fresh
milk and 1/4 lb. of sugar, upon which the rind of a lemon is
grated, is boiled up with the brown syrup. Beat up the yolks
of 9 eggs, add the milk slowly and let it come to boiling. Put
the beaten whites, flavored with a little vanilla, like a wreath
around the creme, sprinkle some sugar upon it and cover it with
a hot saucepan; cover for a few minutes.
MRS. ROOT.
ELDERBERRY BLOSSOM FRITTERS.
(From Stuttgart Cook Book.)
Take 1/2 lb. of flour into a bowl and stir it smooth with a
glass of wine, 3 eggs and 2 heaping tablespoonfuls of sugar.
Then heat thoroughly a piece of lard the size of a walnut, and
stir this in the batter. Now, have ready a kettleful of lard good
and hot, dip the flowers of the elderberry 1 by 1 in the batter,
taking hold of the stem and then putting it into the boiling lard.
As soon as the dough is set take a pair of scissors and cut off the
large stems, being careful not to burn your fingers. When the
fritters are a golden brown on both sides put them on a platter
and sprinkle them generously with sugar, or sugar and cinna-
mon mixed. These are delicious eaten with coffee, or very nice
but rather rich with whipped cream.
JULIA ROMINGER.
BUTTERMILK CAKE.
Cream 1 cup brown sugar and 2/3 cup of butter, 1 egg, 1 cup
buttermilk in which put 1 teaspoon of soda, 2 cups flour sifted
with 2 teaspoonfuls of baking powder, 1 cup raisins, 1 cup cur-
rants, cinnamon, allspice, cloves and nutmeg to taste, 1 lemon
rind chopped fine or grated. Bake in slow oven.
HTCKORYNUT DROPS.
Nuts of any kind can be used. Beat 1 lb. sugar, and 7 eggs
very stiff, add 1 lb. ground nuts, 1 teaspoon of vanilla. Drop on
buttered tins with a teaspoon and bake until brown on bottom.
CINNAMON STARS.
Whites of 7 eggs beaten stiff, add 1 lb. granulated sugar,
beat again until very stiff. Add 1 lb. ground almonds, 1 ounce
cinnamon, a pinch of cloves, 1 tablespoonful of vanilla. Mix all
thoroughly. Roll out with equal quantities of sugar and flour to
keep from sticking to board. Cut with small star mould.
MRS. KEMPF.
DUTCH PIES.
Line a pie tin with quite thick crust. Take apples (russets
are best), pare and halve; take out the core with a sharp knife,
and lay the apples on the crust, core side up, placing them as near
together as possible. Place a piece of butter on each hollow of
the apple, then a cup of sugar and a little bit of water in each
apple. Season with cinnamon. Cook in a slow oven.
MRS. A. L. LEIGHTON.
CHRISTMAS COOKIES.
One gal. molasses, 1/2 pt. sour milk or cream, 2 cups lard, 2
lbs. brown sugar, 5 tablespoons soda, 3 tablespoons of cinnamon,
2 grated nutmegs; add citron, nuts, lemon and orange peel. Stir
in flour until no more can be added, and let it stand over night.
MRS. SCHLOTTERBECK.
CHRISTMAS FRUIT COOKIES
(Lebkuchen.)
One qt. sour cream, 1 qt. molasses, 2 lbs. brown sugar, 1 lb.
each of orange, lemon and citron (sliced quite fine), cinnamon,
cloves, nutmeg to suit taste, a handful of salt, 3 teaspoons of soda
dissolved in cream, 1 pt. hickory nut meats and 2 lbs. seeded
raisins. Mix thoroughly, add flour to make a stiff dough; let
stand over night.
Miss I. J. BRAUN.
CHRISTMAS CAKES.
(Springerles.)
Stir very thoroughly together 1 lb. powdered sugar and 4
eggs, then add 2 knife-points of cleaned potash, and the grated
rind of 1 lemon. When well mixed add 1 lb. of fine flour. Roll
out the dough 1/4 inch thick and be careful to flour the moulds
well before pressing out the cakes. Remove carefully from the
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(AACookbook0221)
moulds and lay on a board covered with anise seed, figure side
up. Stand aside for 12 hours in a cold place, then place in
pans and bake in a hot oven. Work the dough as cold as possible.
MRS. E. E. CALKINS.
CHRISTMAS NUT DROPS.
One cup granulated sugar, 1 cup cracker crumbs, 1 cup of
peanuts chopped fine, 2 eggs. Drop from spoon.
MRS. WM. ANDRES.
PEPPER NUTS.
One pound granulated sugar, 1 oz. cinnamon, 1 handful
each chopped raisins and almonds, 5 eggs, nutmeg, cloves, lemon
rind, to suit the taste; 1/2 teaspoonful soda, flour. Drop from
spoon.
MRS. WM. ANDRES.
BLITZ KUCHEN.
One-half lb. butter, 3 eggs well mixed, 1/2 lb. powdered
sugar, 1/2 lb. flour, 1/2 lb. blanched almonds, rind of 1 lemon,
cinnamon to taste. Be careful not to stir mixture too much as
it must rise. Spread on buttered tins. Slice almonds very
thin and sprinkle them with cinnamon and sugar and strew
them over the top of the mixture after it has been spread on
the pans. Bake a light brown.
MRS. W. P. LOMBARD.
PFEFFERNNESLE.
One lb. sugar, 1/2 lb. almonds, 1/2 lb. citron, 1/2 lb. candied
lemon, 4 eggs, 1 nutmeg, 1 tablespoon cinnamon, 1 teaspoon
cloves, 1/2 teaspoon baking powder, and enough flour to drop
nicely on buttered tins. They should be as large as a silver
dollar when baked; cut ingredients very fine.
MRS. SCHLOTTERBECK.
ENGLISH SCHITTEN.
Quarter lb. butter, 1/2 lb. sugar, 3 whole eggs, 3 yolks, 1/4 lb.
flour, a little baking powder and grated lemon peel. Beat but-
ter and sugar very light, add eggs, well beaten, and when mixed
with flour spread like layer-cake on a large cake tin. Cover
with finely chopped almonds, sugar and cinnamon. After it is
baked and while yet warm, cut into strips about the size of lady-
fingers. These may be made the day before Christmas.
MRS. SCHLOTTERBECK.
S's
Three-fourths lb. butter, 3/4 lb. sugar, 4 yolks, 1 whole egg,
1 1/4. flour and a little grated lemon peel, cut in 1/2-inch strips,
and shape like letter S, or use mould. Bake.
MRS. SCHLOTTERBECK.
LEBKUCHEN.
Two qts. molasses, 1 qt. cream, 2 lbs. brown sugar, 1/2 lb.
citron, 1/2 lb. lemon peel, 1/2 lb. almond or hickory nuts, 2 table-
spoons soda, grated lemon peel of 2 lemons, cinnamon, allspice
and nutmeg to taste. Let molasses, butter and sugar melt to-
gether (not boil). Cool and add cream. Add flour but not too
much, mould out and bake. May let batter stand over night.
MRS. SCHLOTTERBECK.
HONEY LEBKUCHEN.
Oen qt. honey (to be heated), 1 lb. sugar, 1/2 lb. almonds,
cinnamon, cloves and citron to taste, 1 glass wine or brandy, 4
lbs. flour, 1 tablespoon soda. Mix well in the evening and roll out.
Let the cakes lie over night; bake in the morning. If they are too
dry in the morning, set them before the fire in baking tins, to
soften them.
CHARLOTTE HUTZELL.
ORANGE CAKES.
(From Stuttgart Cook Book.)
Take 3 eggs, 1/2 lb. of granulated sugar, 1/2 lb. of flour and
the grated rind of a small orange and some grated lemon rind.
Stir the eggs and sugar 1/2 hour, or until the mixture is very light,
then add the orange and lemon peel, and lastly stir in lightly
the flour. Drop on buttered tins and bake in a fairly hot oven.
These will keep fresh some time if put in a tin box or glass jar
after they have thoroughly cooled.
JULIA ROMINGER.
QUINCE TENTS.
Boil or steam 7 or 8 large quinces, remove the skins, rub
the pulp through a sieve; take 1 1/2 lbs of pulp. Beat to a froth
the whites of 4 large eggs. Add the juice and grated peel of 1
lemon, then stir in the quince pulp and 2 1/8 lbs. pulverized sugar
until the mass is white and stiff. Test by dropping small tea-
spoonful on white paper which has been powdered with sugar.
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(AACookbook0222)
If it stays in shape and does not settle at all, they are right;
if too soft stir longer and test again. Drop on white paper sifted
with pulverized sugar, set away in a warm room to dry. If the
weather is fair they will dry in 4 or 5 days; if rainy it will take
longer.
MISS E. C. ALLMENDINGER.
QUINCE KISSES.
Boil the quinces whole, then peel them, and to 1/2 lb. of
pulp, take whites of 3 eggs, 1 lb. pulverized sugar, the juice and
rind of 1 lemon. Beat the eggs light first, add sugar and lemon
and pulp, then stir 1/2 hour and drop on paper sprinkled with
sugar. Put them into warm room to dry, which will take a week
or more.
MRS. SCHAIRER.
NUT KISSES.
Whites of 7 eggs, 1 lb. pulverized sugar, 1 lb. hazel or
hickory nuts. Beat the eggs until stiff, then add sugar and stir
about 1 hour, or until spoon will stand by itself. Roll nuts to a
powder, then add to eggs and sugar. Let this stand about 2
hours, then bake in a moderate oven.
MRS. E. LUICK.
NUT KISSES.
The whites of 6 eggs, 1 lb. nut kernels cut fine, 1 lb. pul-
verized sugar, 1/2 cup powdered crackers. Beat the eggs very
stiff, add the sugar, beating very well, add powdered crackers
and then nuts. Fry a few on a buttered tin, and if they spread
too much add a little more powdered cracker. Bake in a very
moderate oven.
MRS. EUGENE K. FRUEAUFF.
KISSES.
Take 1 lb. coffee A sugar and the whites of 4 eggs, stir hard
till very stiff. Add 1 cup of chopped nuts, any kind may be
used. Grease the pan with white wax and drop the kisses with
a spoon. Bake in a hot oven until hard. Very nice.
FANNY S. KERNGOOD.
GERMAN COFFEE CAKE.
Dissolve a penny cake of compressed yeast in a little warm
water with a tablespoon sugar. Just warm a cup of sweet milk,
add a tablespoon butter, the yeast and 2 well-beaten eggs; stir
in flour for a thin batter; set in a warm place to rise. When
light stir in flour to make stiff batter. When raised roll out half-
inch thick on a well-floured moulding board; have dough just stiff
enough to handle, put in a dripping pan and when dough has
risen half way up pan brush with an egg well beaten and cover
with half cup flour, half cup dark brown sugar, tablespoon cin-
namon and 1 of butter, rubbed together. Bake in a very hot oven
7 minutes, or until when pressed with the finger no impression
will be left. Leave in pan until cold. Not much trouble and very
nice. Will do for several times.
GERMAN DOUGHNUTS.
One pint of milk, 4 eggs, 1 small tablespoonful of melted
butter, flavoring, salt to taste; first boil the milk and pour it, while
hot, over a pint of flour; beat it very smooth, and when it is cool,
have ready the yolks of the eggs well beaten; add them to the milk
and flour, beaten well into it, then add the well-beaten whites,
then lastly add the salt and as much more flour as will make the
whole into a soft dough; flour your board, turn your dough upon
it, roll it in pieces as thick as your finger and turn them in the
form of a ring; cook in plenty of boiling lard. A nice breakfast
cake with coffee.
LEBKUCHEN.
Four eggs, 1 pound of flour, beat in one direction 1/2 hour;
1/2 pound of crushed almonds, 1/4 pound of sliced citron, 1 lemon,
1 orange, 1/2 an ounce of cinnamon, 1/4 teaspoonful of cloves, 1
teaspoonful of allspice, 1/2 scant teaspoon of baking powder, 1/2
cup of molasses. Cream the eggs and sugar. Mix the almonds
and flour and add to the previous mixture; grate into it the peel of
1 lemon and the orange, stir all together, adding the juice of
each; stir in the molasses (or honey is better), then add lastly
the baking powder. Stir hard and well; roll out, and cut into
small rounds and squares. Bake in a moderate oven. When cold,
spread lightly with frosting. Will keep any length of time.
These will serve five people about 1 dozen times.
ALMOND CAKES---FRIED.
Rub 1/4 lb. butter to a cream. Add whites 3 eggs and yolks
of 6, well beaten; 1/2 lb. sifted sugar; 2 1/8 lbs. pounded almonds,
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1 1/2 qts. flour or more, kneading until a good dough results.
Take a piece from the dough, and roll until size of a finger. Cut
into 3-inch lengths and fry in smoking grease. Roll in fine sugar.
FRAU TAKER, Bonn.
ANIS BROD, OR ANISE CAKES.
Eight eggs, 1 pound of sugar, 1 scant pound of flour, 1 tea-
spoonful of baking powder, 1 tablespoonful of anise seed. Stir
eggs and sugar in one direction for 1/2 hour, then add sufficient
flour and roll thin, same as ginger snaps. Cut into cakes, as
fancy may direct, and bake.
HULNAH.
Wash 1 cup of rice, add to it 1 quart of milk, 1 cup of granu-
lated sugar, 1 teaspoonful of cornstarch and butter the size of a
walnut; mix the cornstarch with a little milk to dissolve it before
adding to the other ingredients; add 1/4 of a nutmeg grated and
bake an hour and a half, stirring occasionally until it thickens;
then let it brown; take from the oven and allow to cool; remove
the brown skin and lay over the top a few preserved or canned
cherries; beat the whites of 3 eggs to a stiff froth; spread this
over the fruit, dropping from a spoon, so as to make it as irregular
as possible; sprinkle with pulverized sugar and set in oven to
brown; serve with a cream sauce or whipped cream.
A GERMAN CHRISTMAS LOAF (STRIETZ).
One and 1/2 pts. of milk, full 1/2 pound of butter, 1 cupful
sugar, 3/4 lb. raisins, 1/2 lb. currants, 3 ozs. citron, 2 ozs. almonds
after they are blanched and cut fine, 2 1/2 to 3 lbs. flour, 1 tea-
spoonful salt and 1/2 cake of compressed yeast. Set a sponge over
night with 1 pt. milk, about 1 lb. flour, and the yeast dissolved
in water. In the morning add the butter and sugar, rubbed in
flour, the salt and 1 pt. of warm milk. Knead until the dough
no longer sticks to the hand, adding flour gradually; lastly put
in the fruit mixed with a little flour. The dough should be as
stiff as bread dough. Let it rise again, and when light, divide
into small loaves which roll out about an inch thick, lap over and
put on flat pans to rise again. When light bake in a well-heated
oven about 1/2 hour.
MRS. EUGENE K. FRUEAUFF.
MORAVIAN SUGAR CAKE.
Two cups of bread sponge, 1 pt. of milk, salt to the taste,
1 cup of butter, or butter and fresh lard, 1 cup of sugar, thor-
oughly worked, not quite as stiff as bread dough, and until it
will not adhere to the fingers. Set it in a warm place, and
when light, spread it, about 1 inch thick, on tins, and let it rise
again. When very light, pinch holes at equal distances, cover
with moist brown sugar, and lay small pieces of butter on, so
that it will melt with the sugar into the holes, sprinkle with
cinnamon, and bake in a rather quick oven for from 15 to 20
minutes.
MRS. SOPHIE HUTZEL.
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GERMAN COOKERY
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CHAFING DISH DAINTIES
WELSH RAREBIT.
One-half lb. cheese, 1/2 cup cream, 1 tablespoon melted butter
and dash cayenne pepper. Cut cheese and beat all together, stir-
ring till cheese is melted. Lastly, stir in 1 well-beaten egg.
Serve on toast, wafers or shredded wheat biscuit. Use chafing
dish.
MRS. PATTEN, Detroit.
WELSH RAREBIT.
(Frequently tested, and excellent.)
Put 1 tablespoonful butter in chafing dish. When melted
add 1 cup fresh milk and 1/2 cup fine bread crumbs, 2 cups of
grated cheese, a saltspoonful of dry mustard, a little cayenne.
Stir constantly, and add just before serving 2 eggs beaten light.
GEORGE F. GREENLEAF, M. D.
WELSH RAREBIT.
One-fourth lb. of cheese, 1/4 cup of milk, 1 teaspoon of mus-
tard, 1/2 teaspoonful of salt, 1 egg, 1 teaspoonful of butter, a few
grains of cayenne, 1 small tablespoonful of chopped onion, 4 slices
of toast. Break the cheese in small pieces, or grate it and put it
with the onion in a double boiler. Add the milk. Mix the
mustard, salt and pepper and add to the beaten egg. When the
cheese is melted add the butter and other ingredients and cook
2 or 3 minutes until it thickens a little, then pour over the hot
toast and serve.
MRS. BELLE GUTHE.
WELSH RAREBIT.
One-fourth lb. grated cheese, 1 oz. butter, 1/2 cup of milk
and yolks of 2 raw eggs beaten together, 1 saltspoonful of salt,
1 saltspoonful of dry mustard, 1 saltspoonful of pepper and a
little cayenne. Mix these ingredients together in a saucepan and
stir over the fire until melted perfectly smooth. Have pre-
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pared 3 slices of toast on a hot dish and pour the dressing over
and serve.
Golden Buck.---A golden buck is a Welsh rarebit with a
poached egg laid on it.
Yorkshire Rarebit.---A Yorkshire rarebit is a golden buck
with a slice of broiled bacon laid on it. All rarebits may be
prepared at the table in a chafing dish, if the grated cheese and
toast are prepared in the kitchen.
MRS. J. M. WHEELER.
CHEESE OMELET.
Beat 3 eggs lightly. Melt a piece of butter and pour in the
eggs. Sprinkle with salt and pepper and 3 teaspoonfuls of grated
cheese. When it begins to thicken, roll and turn out.
DELTA GAMMA.
CHEESE DREAMS.
Cut thin slices of bread and make cheese sandwiches. Fry
in butter in a chafing dish, a light brown on both sides.
DELTA GAMMA.
CHEESE FONDUE.
Put into a saucepan 1 tablespoon butter, 1 of flour, and stir
until they bubble, then add a gill of milk or cream. This now
makes a very thick white sauce which must be stirred well to pre-
vent burning. When smooth stir in 3 ozs. grated cheese, salt,
pinch of paprika, and take it from the fire and stir in 2 eggs, yolks
and whites beaten separately. Butter a granite dish and bake
from 10 to 15 minutes and serve at once.
MRS. JACOB REIGHARD.
EGGS WITH CREAM.
One tablespoonful butter (small), 1/2 cup thin cream, 6 eggs,
6 slices toast (small), 2 tablespoonfuls grated cheese, salt, pepper,
cayenne to taste. Melt the butter, add the cream, and when hot
break each egg into a cup and slip into the chafing dish or pan,
being careful not to break the yolks. Season with salt, pepper
and cayenne. When the eggs are about half done sprinkle with
cheese, finish cooking and serve on toast. This dish is better
cooked over hot water, and also covered.
MRS. FLEMMING CARROW.
A CHAFING DISH DAINTY.
Here is a delicious and simple chafing dish dainty. Split
some crackers, butter both halves generously, sprinkle over a
rich layer of cheese, set in a chafing dish and dust lightly with
cayenne, cover and place the dish over the spirit lamp until the
cheese melts.
CREAM OF EGGS.
Put 3 eggs in chafing dish. When they begin to harden
slightly add 1 pt. good rich cream. Season with pepper and salt.
Stir a little until eggs and cream are mixed. Let this just come to
the boil, but not boil.
GEO. F. GREENLEAF, M. D.
FRENCH SCRAMBLED EGGS.
Four eggs, 1/2 cup milk, 1 large tablespoon butter, little salt
and pepper. Place milk and butter in chafing dish. When it is
cooking add the eggs beaten lightly together; stir all the time
until there is no longer any liquid, add peper and salt and serve
at once on dainty pieces of toast or small crisp crackers.
MRS. E. A. LYMAN.
HAM AND EGGS.
Put 2 tablespoonfuls butter in chafing dish; when melted,
add 1/2 lb. lean boiled ham, cut in small dice, a little pepper, a
tablespoonful of chopped chives or onions, 6, 8 or 10 eggs. Stir
constantly until the eggs are cooked.
LITTLE PIGS IN BLANKETS.
Season a few large oysters with salt and pepper. Wrap
each in thin slice of best bacon and fasten with wooden tooth-
pick. Have chafing dish very hot and cook pigs just enough to
crisp bacon. Serve on toast or platter, garnished with parsley.
OYSTERS IN THE CHAFING DISH.
One qt. drained oysters, 1 large tablespoon butter, 2 even
teaspoons cornstarch, salt, dash of red pepper, celery salt or a
little chopped celery. Mix butter, cornstarch and seasoning in
the chafing dish; when hot add oysters one by one. Stew until
the oysters are well filled out with the edges curling. Serve with
toast.
MRS. W. H. BUTTS.
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OYSTER RAREBIT.
Clean and remove the hard muscle from 1/2 pt. oysters; put
1 tablespoonful butter and 1/2 lb. cheese into the chafing dish;
mix 1 saltspoon each of salt, mustard and a dash of cayenne
pepper. While this mixture is melting beat 2 eggs and add to
the oyster liquor. Mix this gradually with the melted cheese,
then add the oysters and serve at once on hot toast.
MRS. P. C. FREER.
LOBSTER A LA NEWBERG.
Remove a boiled lobster from the shell and slice the meat
about 1/2 inch thick, or cut into small pieces. Put in chafing
dish with a piece of butter the size of a walnut, a little cayenne
pepper, salt and lemon juice; add 1 cup cream mixed smooth
with 1 teaspoonful flour or the yolks of 3 eggs. Stir constantly
over a slow fire, but do not let boil. Serve in a hot dish.
A SAVORY RÉACHAUFFÉ.
Put into chafing dish 2 tablespoonfuls of butter and 1 of
fruit jelly with a saltspoonful of dry mustard, stir until the
butter and jelly are blended. In the sauce thus perpared lay
slices of underdone roast beef, Iamb or mutton, salt and pepper
to taste. Turn the slices often, so that they will be thoroughly
saturated with the jelly.
GRACE TAYLOR.
BEEF WITH TOMATO SAUCE.
Six slices underdone beef, 6 tablespoons stewed tomato, 1/2
teacup of stock or gravy, 1 onion cut in fine bits, tablespoon of
butter, tablespoon Worcester sauce, teaspoon French mustard,
salt and pepper. Put the butter in the chafing dish with the
onion and stew for 3 minutes. Add tomatoes and gravy, sauces
and mustard; when a smooth sauce add the beef. Serve when
heated through.
MRS. W. H. BUTTS.
SLICED VEAL.
Slices cut very thin from a cold roast, teacup gravy, 1/2 tea-
cup milk, 1 can mushrooms, yolks of 2 eggs, salt and pepper.
Heat the gravy and milk in the chafing dish, add the beaten
yolks slowly, then the salt and pepper, the mushrooms; in 5
minutes the sliced veal. Serve when thoroughly heated.
CHICKEN HOLLANDAIZE
Two cups chicken chopped fine, 1/2 teacup butter, 2 teacups
boiling water, 1 teaspoon cornstarch, yolks of 2 eggs, juice of 1/2
lemon, 1/2 cup celery chopped fine, teaspoon chopped parsley,
teaspoon chopped onion. Mix butter and cornstarch, melt in
chafing dish, add gradually the hot water until it begins to
thicken; then add lemon juice, yolks, celery, onion, pepper and
salt; in this sauce heat the chicken. Serve with buttered toast.
MRS W. H. BUTTS.
DUCK IN CHAFING DISH.
Slices of cold duck, 1/2 cupful of gravy left from the roast,
6 olives, 2 tablespoons tomato sauce or catsup, 2 tablespoonfuls
currant jelly, 1 tablespoonful butter, creamed with a small tea-
spoonful of cornstarch. Put gravy and olives cut into bits, butter,
tomato sauce, jelly and dash cayenne pepper into chafing dish.
Stir until well heated; then add the duck and sauce and cook
5 minutes longer.
CREAM SAUCE.
One cup of sweet milk, 1 tablespoonful flour, 1 tablespoon-
ful butter, 1/2 teaspoonful salt, 1/2 teaspoonful pepper. Melt the
butter, add the flour and then the milk. Use this cream sauce for
macaroni, potatoes, oysters, salmon, chipped beef, chicken or
mushrooms.
DELTA GAMMA.
FRICASSEE OF DRIED BEEF.
One cupful dried beef, chopped fine; 1 tablespoonful butter,
1/2 pint milk, 2 eggs. Melt the butter in the milk, over hot water,
put in the meat and cook about 5 minutes; add the beaten eggs
slowly and stir until the sauce is thick. Serve on toast or fried
bread.
CLAMS A LA NEWBURG.
One pint clams, 2 tablespoonfuls butter, 1 gill sherry, 1/2 pint
cream, yolks of 2 eggs, scant teaspoonful salt, a little cayenne
pepper. Trim from the clams the tough part, being careful not to
cut into the soft portion. Melt the butter over boiling water,
stirring constantly; when creamy, put in the sherry. Beat to-
gether the yolks of the eggs and the cream, and add gradually
stirring all the time. As soon as it is all mixed, turn in the
clams, and cook until plump.
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CHICKEN CROQUETTES.
Four cups mixed chicken, 1 cup bread crumbs, 3 eggs, drawn
butter. Roll chicken, bread crumbs, eggs, seasoning (and enough
drawn butter to moisten) into pear-shaped balls. Dip these into
beaten eggs and bread crumbs. Put into chafing dish and fry a
nice brown.
CREAMED CHICKEN.
Two cups cold chicken cut into small pieces, 1 cup chicken
stock, 1 cup milk or cream, 2 tablespoonfuls of butter, 1 heaping
tablespoonful of flour, salt and pepper. Cook the butter and
flour together in the chafing dish; add the stock and milk and
stir until smooth. Put in the chicken, salt and pepper and cook
3 minutes longer.
CURRIED EGGS.
Two tablespoonfuls of butter, 2 small onions (minced), 2
dessertspoonfuls of curry powder, 2 tablespoonfuls of flour, 1/2
pint of veal or chicken stock, 2 tablespoonfuls of cream, 6 hard-
boiled eggs, cut in slices. Put into chafing dish butter and onions,
and cook until they begin to brown. Stir in the curry powder;
mix well and add flour, stirring quickly all the time; then add
the stock or a tablespoonful of fluid beef dissolved in boiling
water. When the mixture has simmered for 10 minutes add
cream and eggs. When hot, serve.
FROGS' LEGS.
Frogs' legs, gill of cream, 3 tablespoonfuls of butter, pepper,
salt, 2 tablespoonfuls of flour. Put the butter in the chafing dish
and stir in the flour until smooth, then add the cream. Season
the frogs' legs with salt and pepper. Put them in the chafing
dish; cover and cook about 20 minutes. If necessary, add a
little more cream.
LOBSTER A LA NEWBURG.
One large lobster, 1 tablespoonful butter, 1 gill sherry wine,
3 eggs, 1/2 pint cream. Take the nicest part of lobster, cut in
small slices, put in chafing dish with butter, season well with
pepper and salt, pour the wine over it, cook 10 minutes; add
the beaten yolks of eggs and the cream; let all come to a boil
and serve immediately.
LOBSTER PATTIES.
The tail part of 2 boiled lobsters cut into small pieces and
seasoned well with salt and pepper and a little lemon juice; 1
pint of milk, tablespoonful of flour, large tablespoonful of butter.
In the chafing dish boil a pint of milk; dissolve the flour in cold
milk and add to the hot milk; when thick, stir in gradually the but-
ter, and allow it to become quite thick. Stir the lobster in the
sauce, and when it has become hot, serve by filling the previously
heated shells with the mixture.
CELERIED OYSTERS.
Dozen large oysters, wine glass of sherry, tablespoonful of
minced celery, teaspoonful of butter, salt and pepper. Put the
butter into the chafing dish, and when melted add oysters and
celery. Season with salt and pepper. Cook 3 minutes; add
sherry and cook 2 minutes. Serve on toast.
OYSTER PAN ROAST.
Dozen large oysters, tablespoonful butter, 1/2 pint oyster
juice, 2 slices toast, salt and pepper. Put butter in the chafing
dish. As it creams add oysters and juice, seasoned with salt and
pepper. Cover and cook 2 minutes. Serve on hot toast moist-
ened with juice.
SCALLOPED OYSTERS.
Oysters, 2 tablespoonfuls of butter, gill of cream, 2 table-
spoonfuls of cracker dust, pepper, salt. Put the butter and cream
in the chafing dish. Drain the oysters and lay in layers sprinkled
with cracker dust, another layer of oysters, more cracker dust,
a little butter, season with pepper and salt. Cook from 5 to 10
minutes, covered.
SAUTÉS, OYSTER.
One dozen large oysters, butter, pepper, salt. Drain juice
from oysters thoroughly, butter the chafing dish, and when very
hot place the oysters in single layers. When brown on one side
turn and brown the other side. While cooking keep adding a
little butter. This, with the juice of the oysters, forms a brown
skin in the chafing dish; season with pepper and salt, and when
browned serve oysters and skin very hot.
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PETIT POIS.
Can of French peas, pepper, salt, 2 tablespoonfuls of but-
ter. Put the butter into the chafing dish; when melted add the
peas; season with pepper and salt; cook for 10 minutes.
SWEET BREADS.
Sweet breads, tablespoonful butter, salt pork (strips). Sweet
breads should be well washed and dried; run the pork in with a
needle; put the butter into the chafing dish, and when hot lay
in sweet breads; salt and cook; turn often to crisp the pork.
SHRIMPS.
Half pint of shrimps (fresh or canned), tablespoonful tomato
sauce, 2 tablespoonfuls butter, 1/2 an onion (grated), 1/2 cup
boiled rice, gill of cream. Put the butter into the chafing dish;
when hot stir in the onion and rice, add cream, shrimp and tomato
sauce; stir until it boils, then let it simmer for 5 minutes.
TRIPE WITH CREAM SAUCE.
Thick honeycomb tripe, 2 tablespoonfuls butter, 1/2 teaspoon-
ful onion (minced fine), 1/2 pint cream, flour. Cut boiled tripe
into strips about inch wide by 3 inches long. Put into chafing
dish butter and onions. When these are hot lay in the tripe,
first dredging each slice well in flour. Cook until brown, turning
often. Take it out, add to the butter in pan cream, into which
has been stirred 1/2 tablespoon flour. Cook, stirring all the time,
until you have a smooth, thick sauce. Return tripe to it and
serve.
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CHAFING DISH DAINTIES
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CONFECTIONERY
FONDANT.
Fondant is the foundation for nearly all French creams. It
is necessary to have a marble slab or a piece of slate on which
to stir the candy if you want the best results. Great care should
be taken to follow explicitly the directions given. Take 2 cupfuls
of granulated sugar and 1 cupful of water; stir them together in
a granite saucepan; take out the spoon and do not stir while the
candy is cooking; let it cook rapidly until the bubbles form
thickly
over the surface; watch the sides of the pan and if any granules
appear wash them off with a sponge or cloth wet in cold water.
Try the candy by dipping your fingers into a bowl of cold water,
then into the syrup, and immediately back into the cold water
again; when the syrup forms a soft ball between your fingers it is
done (or when the temperature reaches 235 degrees F. or 114
degrees C., if a thermometer is used). If it forms a hard ball, put
in more water and continue boiling until it reaches the proper
degree. Turn it slowly on the marble slab; then with a wooden
spoon or potato masher stir it round and round until it becomes
white and loses its stickiness. Be careful to stir all evenly, so none
of it will be sticky. Scrape it all free from the marble and
gather it up in your hands, working it till it is quite smooth and
free from lumps; it is then ready for use, and will keep an indefi-
nite time; it can be used for icing cakes as well as for candies.
MOULDING AND DIPPING.
Flavor the fondant with extract, using 1/2 teaspoonful of
flavoring to 1 pound of fondant; knead the fondant or work it
in your hands till the flavoring is well blended; break off small
pieces of fondant and form into small balls or other shapes and
place on paraffine paper to dry. For dipping these shapes put
some fondant into a double boiler and stir constantly with a fork
until it is thoroughly melted The more you stir it while melting
the creamier it is. Take from the fire and dip the balls one at a
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time, dropping them on paraffine paper, and stirring the fondant
each time you dip one, so that you may have smooth surface
for dipping. You may add to this melted fondant any color that
you wish, or for chocolate dipping add 2 tablespoonfuls of cocoa
to 1 pound of fondant. If the melted fondant is too thick, add
a little water (about 1 teaspoonful).
CHOCOLATE PEPPERMINTS.
Flavor the fondant with peppermint; form into balls, then
slightly flatten them; dip in chocolate dippings; drop on paraf-fine paper. Nuts are very nice dipped in chocolate.
DIPPED FRUITS.
Into the uncolored melted fondant dip strawberries, white
grapes, pieces of glaced fruit, nuts, sections of oranges; follow
the same directions as for the small balls.
ORANGE BON BONS.
Flavor the fondant with orange extract; form into balls and dip into mandarin orange colored fondant.
LEMON BON BONS.
Flavor with lemon extract, form into balls and dip into yellow
colored fondant. These may be decorated with a sprinkling of
cocoanut.
WINTERGREEN OR ROSE BON BONS.
Flavor the fondant with wintergreen or rose extract and dip in pink fondant.
VIOLET BON BONS.
Flavor with violet extract, form, and dip in violet colored fondant.
WAFERS.
Melt fondant in double boiler and thin a little more than
for dipping, adding the water carefully; flavor and color as
fol-
lows: White with peppermint, green with pistachio, pink with
wintergreen, orange with orange extract, violet with violet
extract, yellow with lemon extract. After you have flavored and
colored it take from the fire and drop in teaspoonfuls on Paraffine
paper; when it becomes too thick to run smoothly, melt again.
CONFECTIONERY
NEAPOLITAN SQUARES.
Take a piece of the fondant, flavor it and divide into 3 parts;
into 1 part add chopped nuts, figs, dates or cocoanut; into another
part some pink or other color; into the last piece add cocoa.
Then roll each into a thin strip and place on top of the other.
Now cut into squares with a sharp knife, or roll as you roll
jelly cake and cut in slices.
CREAM WALNUTS.
Make a small ball of fondant, place 1/2 of an English walnut on each side, pressing them together lightly.
CREAM DATES.
Take a small piece of fondant, roll it into an oblong piece
and put into a date from which the stone has been removed.
CREAM CHERRIES.
These would be prepared the same as cream dates, using
candied cherries.
CRYSTALLIZED FLOWERS.
Make a syrup of 1 cup of granulated sugar and 1/2 cup of
water; cook this until it begins to boil; take it from the fire and
turn into a saucer; when cold dip into it rose petals, violets or mint
leaves. Cover with the syrup, then with granulated sugar and
place on paper to dry.
CRYSTALLIZED FRUIT.
To crystallize fruit make a boiling syrup of 2 parts sugar
and 1 part water, scald the fruit in this form 1 to 5 minutes,
according to size; roll in powdered sugar and place in sieve to
dry. Nice to serve at luncheon as substitute for bon-bons.
Miss P. A. NOBLE.
PEPPERMINT WAFERS.
Two cups sugar, 2/3 cup water, 1/3 teaspoon peppermint, or
wintergreen. Cook till it hairs, then stir till thick enough to drop
on buttered tins or paper.
MRS. BEGLE.
NUT TAFFY.
Two cups brown sugar, 1/2 cup water, butter the size of a
walnut, 1 tablespoonful of vinegar to prevent sugaring, vanilla
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(AACookbook0233)
to taste. Do not stir. Try in water. When done put in buttered
pan, the bottom of which is covered with nut meats.
KATE BOGLE.
WHITE SUGAR CANDY.
Four cups granulated sugar, 2 cups water, 2 tablespoons
vinegar, 2 tablespoons melted butter, 2 teaspoons cream of tar-
tar dissolved in water, 2 teaspoons vanilla or lemon extract,
just before taking the candy from the fire. Boil until it strings
when put into cold water, then cool and pull until white.
MR. GORDON BOWDISH, Aurora, Ill.
MOLASSES CANDY.
Two cups molasses, 1 cup brown or white sugar, butter the
size of a small egg, 1 tablespoon of vinegar. When done (so it
is hard when dropped in cold water) add 1 teaspoon soda.
ISADORE MILLS.
BROWN SUGAR CANDY.
Two lbs. light brown sugar, 1 cup cream. Boil 20 minutes,
stirring constantly. When nearly done drop in 1 lb. of finely
cut nuts and flavor with 1 teaspoonful of vanilla. Pour in a
buttered tin and when nearly cool cut in squares.
MRS. BEGLE.
MAPLE SUGAR CARAMEL.
One pt. of cream, 1 lb. maple sugar. Break the sugar into
small pieces, mix with the cream and cook until it sugars around
the edge of kettle and hardens on ice. Stir constantly. Pour into
flat tins, cut in squares. Chopped butternuts may be added.
ALICE G. CROCKER.
MAPLE FUDGE.
One large cake maple sugar, 2 cups milk, butter size of an
egg. Stir occasionally and try in water. When it hardens upon
trial stir rapidly until it fudges, then pour into buttered pans.
KATE BOGLE.
FUDGE.
Two cups white sugar, 1 cup rich milk, butter the size of a
walnut, 1/4 cake of baker's chocolate, 1/2 teaspoonful of vanilla.
Cook until it hardens in cup of water, then beat till thick and
creamy and pour into a buttered plate.
MARY CLARKSON.
CONFECTIONERY
FUDGES.
Two cups brown sugar, 2 cups white sugar, 1 cup milk, a
piece of butter size of a walnut, 2 squares chocolate. Stir all
the time it is boiling. Flavor with vanilla. After you take it
off the stove, stir until it is almost hard, then pour into buttered
pans.
BETH COOLEY.
PONOUCHY.
Two cups brown sugar, 2 cups white sugar, 1 cup milk, a
piece of butter size of a walnut. Use either walnuts or hickory-
nuts, chopped very fine.
BETH COOLEY.
COMANCHE.
Make both the above recipes. Pour the brown fudge into
a buttered pan, and pour the white fudge over it.
BETH COOLEY.
TO MAKE EVERTON TOFFEE.
One pound of powdered loaf-sugar, 1 teacupful of water, 1/4
pound of butter, 6 drops of essence of lemon. Put the water and
sugar into a brass pan, and beat the butter to a cream. When
the sugar is dissolved, add the butter, and keep stirring the
mixture over the fire until it sets when a little is poured on to
a buttered dish; and just before the toffee is done add the essence
of lemon. Butter a dish or tin, pour on it the mixture, and when
cool it will easily separate from the dish. Butter-Scotch, an
excellent thing for coughs, is made with brown, instead of white
sugar, omitting the water, and flavored with 1/2 ounce of ginger.
It is made in the same manner as toffee.
COCOANUT DROPS.
To 1 grated cocoanut add half its weight of sugar and the
white of 1 egg, cut to a stiff froth; mix thoroughly and drop on
buttered white paper or tin sheets. Bake fifteen minutes.
MOLASSES CANDY.
One cup of molasses, 2 cups of sugar, 1 tablespoon vinegar,
a little butter and vanilla, boil ten minutes, then cool it enough
to pull.
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CHOCOLATE CARAMELS.
Two cups of brown sugar, 1 cup molasses, 1 cup chocolate
grated fine, 1 cup of boiled milk, 1 tablespoon of flour; butter
the size of a large English walnut; let it boil slowly and pour on
flat tins to cool; mark off while warm.
LEMON CANDY.
Put into a kettle 31/2 pounds of sugar, 1 1/2 pints of water, and
1 teaspoon of cream of tartar. Let it boil until it becomes brittle
when dropped in cold water; when sufficiently done take off
the fire and pour in a shallow dish which has been greased with a
little butter. When this has cooled so that it can be handled,
add a teaspoon of tartaric acid and the same quantity of extract
of lemon, and work them into the mass. The acid must be fine
and free from lumps. Work this in until evenly distributed
and no more, as it will tend to destroy the transparency of the
candy. This method may be used for preparing all other candies,
as pineapple, etc., using different flavors.
ANABEL'S CANDY.
Three cups sugar, 1 1/2 cups sweet milk. Boil until it hardens
in cold water. Then pour on greased platter and cut in sticks.
It will cook in about 30 minutes.
ANABEL TONCRAY, Tollesbois, Ken.
HICKORY NUT MACAROONS.
One cup hickory nut meats pounded to a paste, 1 cup sugar,
1 1/2, eggs, 2 tablespoons flour. Bake on a greased paper; put
very little in a place.
CANDIED POP CORN.
Put in an iron kettle 1 tablespoon butter, 3 tablespoons water,
1 cup white pulverized sugar. Boil until ready to candy, then
throw in 3 quarts nicely popped corn, stir briskly until the candy
is evenly distributed over the corn. Take the kettle from the fire,
stir until it is cooked a little, and each grain separated and
crystallized with sugar, taking care the corn does not burn. Nuts
of any kind may be prepared in the same way.
MISS HAZE, Pontiac.
CONFECTIONERY
CHRISTMAS DROPS.
Beat the white of an egg and 1/4 pound of sugar until smooth,
adding gradually 1/2 teaspoonful of cream tartar and soda sifted
together, flavor to taste with lemon juice, and grate a little of the
rind. Drop on buttered tins about 3 inches apart, and bake in a
slow oven until a light brown, remove with a broad knife and set
aside to cool.
PEANUT BRITTLE.
Put 2 cupfuls of granulated sugar into an iron kettle, place
over a moderate fire and stir until entirely melted. Have the
peanuts (1 cupful) scattered on a buttered platter. Pour over
them the melted sugar and leave to cool, then break into small
pieces.
PEANUT CRISPS.
Make a boiled icing with 1/2 cup of sugar and a little boiling
water. Beat the whites of 2 eggs very stiff. Pour the icing
over them, beating hard, then stir in quickly 1/2 cup well broken
peanut kernels. Pile in little heaps on the little round butter
crackers now on the market. Slide into a hot oven to brown very
lightly.
MARSH MALLOWS.
Dissolve 1/2 pound of gum arabic in 1 pint of water, strain,
add 1/2 pound granulated sugar (1 cup), place over fire, and stir
constantly, until the sugar is dissolved and the mixture takes the
consistency of honey. Add gradually the whites of 4 eggs, well
beaten, stirring the mixture steadily until it will not adhere to
the fingers. Pour into a pan or box slightly dusted with starch,
and when cool divide into small squares.
MARGARET HAMILTON WELCH.
BUTTTER SCOTCH.
One cup light molasses, 1 cup of sugar, 1/2 cup butter, flavor-
ing. Cook until it hardens in water, pour into pans.
HEMY SAWYER, Muscatine, Iowa.
PANOECHA.
Two cupfuls brown sugar (light), 1 of white sugar, 1 of rich
milk, or cream. Cook until it just balls when dropped into cold
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(AACookbook0235)
water. Take off, add a piece of butter the size of a hickory nut,
flavor and beat rapidly until it begins to thicken. Add the desired
amount of nuts and pour into buttered platter.
MRS. IDA WATKINS.
NUT BALLS.
One cup sweet cream, 3 cups of brown sugar, butter the
size of an egg, 1 teaspoon of vanilla; boil until candied and add
1 cup of chopped nut meats. Roll into small balls and cool.
MRS. B. M. COBB, Muscatine, Iowa.
SUMMER NUT CANDY.
Three cups of light brown sugar, 3 cups milk, 1 tablespoon
of butter; boil until it hardens in cold water. Add 2 cups of
English walnuts, or any nut meats, stir until it hardens. Pour
into buttered pans to cool. No matter how hot the day, you can
make this candy.
NUT MOLASSES CANDY.
One cup of brown sugar, 1 cup molasses, 1/4 cup water, 1
tablespoon of butter; boil until it hardens in cold water. Stir in
2 cups of nut meats, and pour into a buttered pan to cool.
MISS STONE, Muscantine, Iowa.
VASSAR FUDGES.
Two cups of sugar, 1 cup of milk, butter the size of an egg,
1/2 cake chocolate; put into a chafing dish and boil, stirring con-
stantly until the spoon parts the boiling candy so that the bottom
of the disi*** can be seen. Add 1 tablespoon vanilla, remove from
the flame and stir until nearly stiff. Pour into buttered pan and
cut in squares.
BEULAH'BENNISON, Muscatine, Iowa.
TURKISH SWEETMEATS.
(Massapan.)
Take 2 cups of confectioner's sugar and beat it into the
white of one egg, add a cupful of bleached and pounded almonds
and a little rose water. Sprinkle the paste board with flour
and roll the paste out and cut into diamond shapes, and put
aside in a dish to harden.
JESSIE BEN OLTEL.
CONFECTIONERY
TURKISH SWEETMEAT.
(Marmorel.)
Melt 2 1/2 tablespoonfuls butter and pour it into 15 table-
spoonfuls of sifted flour. Mix some leaven in a cupful of water
and work it to a stiff paste. Mix 5 spoonfuls of powdered sugar,
5 spoonfuls of chopped walnuts, spice with ground cinnamon
and ground cloves, moisten slightly with rose water. Take some
of the paste and make a hollow ball, and then hollow it with
your finger until you have a hollow ball of the paste. Fill with
the walnut paste and close the opening. Pinch the balls all over,
leave for 24 hours and bake to a light yellow and sprinkle with
powdered sugar.
JESSIE BEN OLIEL.
SALTED ALMONDS.
Blanch 1 cup of almonds. When cold put 1 tablespoon of
melted butter on the almonds and let stand 1 hour, then sprinkle
with 1 tablespoon of salt. Put into a bright new pan in a
moderate oven, stirring occasionally until they are a light brown.
Prepare salted peanuts in the same way.
MRS. C. K. MCKEE.
DELICIOUS ORANGE CONFECTIONS.
Preserve the peel from 1/2 dozen oranges, and allow to soak
in water for 2 or 3 days. Then cut the pieces up in small strips
and boil in water until they can be easily pierced with a broom
straw. Dissolve a sufficient quantity of granulated sugar in
water and boil it down until it would sugar when cool; then put
in the orange-peel, draining it first, and stir until coc***nd you
will have a confection which will be liked by all.
COCOANUT PATTIES.
Two cups of sugar, 2/3 cup of water. Cook until it hairs, then
stir, as it thickens add all the shredded cocoanut that will
adhere, then form into patties.
MRS. JOHN RICE MINER.
CANDIED SWEET FLAG-ROOT.
Scrape and wash the roots with care. Cover with water, and
let boil vigorously 10 hours or until tender, adding water as
needed. Drain off the water, and cut the root into very thin
slices. Make a syrup of sugar in weight equal to the root and
half the quantity of water. Let the slices stand several hours in
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the hot syrup on the back of the range. Then boil until the
syrup is well reduced. Remove from the fire, and stir until the
slices have taken up all the syrup and are covered with sugar
crystals. Separate the slices with the fingers, and spread on plates
to cool. Store in boxes lined with waxed paper.
Stir 1 cup of sugar and 1/4 cup of boiling water over the
fire until boiling begins. Then cook five minutes without stirring.
FIVE-MINUTE PEPPERMINTS.
Remove from the fire and beat until creamy, adding, meanwhile,
6 drops of oil of peppermint and enough color paste to give a
delicate green or pink tint. Drop in rounds from the tip of a
spoon onto confectioner's paper to cool. When the syrup is too
thick to drop in smooth rounds, add a few drops of boiling
water and stir while it is melting over the flame. Then remove
from fire, and stir and drop as before.
CONFECTIONERY
Dr***nty Judge
2 cups sugar 2 cups sugar
1 cups water 3/4 cups kar***
1 cup corn suryp 2 eggs
whites of two eggs 1 teaspoon Vanila
mets 1/2 cup nuts
1/2 pound datis
chapped fire
***s ***
1 lb sugar
1/2 cup cream
3 tablespoon ***
1/2 lb marsh mall***
1 cup nuts
1 teaspoon vanilla
1/2cup kara
11/2 cup sugar
1/4teaspoone cream Jarton
1/3 cup hot water
Boil without string until it threads
when rotatly cool beat until creams.
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(AACookbook0237)
B***tor Cream candy
6 cups sugar, 1 pt c*** syrup
11/2 pts *** cream. Beat well
-add nuts. Cook until it forms soft
ball.
Wate fudge
3 cups sugar Boil until it form
1 cup cream soft ball in water
1 pt dates pound add nuts & beat
2 cups walnuts
CONFECTIONERY
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BEVERAGES
ICED TEA.
It is better to put the tea in cold water and set in the ice
box the morning of the day it is to be used for supper. The flavor
is better than if steeped in hot water.
MRS. H. S. DEAN.
PREPARATION OF COFFEE.
If a mild and pleasant flavored beverage be desired, the
French method of straining it through sieves is preferable, but
if a strong economical coffee be desired the common pot may
be used and the following proportions allowed: One heaping
tablespoon of coffee for each cup desired and one extra, mix
with a part of an egg for clearing, add enough cold water to start
to boil, and when boiling add enough boiling water for the quant-
ity desired. Boil quickly and thoroughly and remove to back
of range until served. After a little experience the amount of
water may easily be measured in the pot without the aid of an
exact measure.
MRS. BOGLE.
COLD WATER COFFEE.
One tablespoonful of coffee for each person. Prepare as for
other coffee, pouring over it as much cold water as you wish
coffee. When it boils it is ready to serve.
COFFEE FOR 20---COFFEE FOR 100.
For 20 use 1 1/2 pts. of ground coffee and 1 gallon of water.
For 100 use 5 lbs. of coffee, 6 eggs and 5 gallons of water. When
making a large amount mix the eggs with the coffee and then
put in muslin bags, 1 pt. to a bag, allowing room to swell. Do
not put all the bags in at once, but put in fresh ones and take
out the old ones as you continue to serve. This preserves the
fresh flavor of the coffee.
CHOCOLATE.
One qt. milk, 1 qt. water, 2 cups sugar, yolks of 2 eggs, 1/2
lb. of chocolate; vanilla flavoring. While the milk and water are
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coming to the boiling point, grate the chocolate. When the
milk boils, stir the chocolate and sugar into it and beat it until
it has a froth. Then take from the fire and add the vanilla.
Beat the yolks to a froth and add some of the hot chocolate,
spoon by spoon, then turn this into the rest of the chocolate.
Do not allow to boil again, but keep hot and covered up.
MISS CAMILLA HAENTZSCHE.
TEA.
To make good tea is almost as difficult as to make good
coffee; the failure in both cases usually comes from not using good
and sufficient material. Following recipe makes good tea: Scald
teapot, put in plenty tea, cover with boiling water, spread thick
napkin over and about it and let stand 5 minutes before filling with
more boiling water; let stand 10 or 12 minutes longer, and pour
out.
CHOCOLATE.
Three qts. milk, 1 1/2 qts. water, 3 cups sugar, 2 teaspoonfuls
vanilla extract, 1 pt. whipped cream, 1 lb. chocolate. Put the
chocolate in a porcelain kettle and cover with 1 pt. water. Let
come to boiling point and add the sugar, stirring until it is dis-
solved and perfectly smooth. At the same time heat the milk
and the remaining qt. of water to the boiling point in another
porcelain kettle; then pour this into the chocolate and stir over
a slow fire until it has a froth on top, but do not let it boil again.
When done stir in the flavoring. Put whipped cream on top of
each cup.
MISS CAMILLA HAENTZSCHE.
MEXICAN CHOCOLATE.
Grate ordinary cake of chocolate very fine, sweeten as de-
sired, boil in water and milk equally mixed, at least 5 minutes,
stirring constantly. The Mexicans say that long continued slow
boiling develops flavors imperceptible in chocolate which is
quickly made. Separate the yolks and whites of perfectly fresh
eggs, allowing 4 for every qt. Beat the yolks to a smooth
cream, and the whites to a stiff froth, draw the boiler contain-
ing the chocolate to the side of the fire, where it cannot boil,
and gradually pour in the yolks, stirring constantly so the yolks
will be smoothly mixed through it. Just before serving stir in
the beaten whites, so as to make a foaming drink. Serve with
whipped cream.
MRS. JOHN BURG.
BEVERAGES
DEPEW'S OOLONG LEMONADE.
One qt. water bottle 1/2 full of ice, add juice of 3 lemons,
dump in a wine glass of sugar and fill with fresh hot oolong tea.
This by the mingling of hot and cold stirs itself and is ready to
drink while the brewer is telling a summer story. If he has a
mint fancy, a spear or two of this herb may be set in the neck
of the bottle for flavor and picturesqueness.
MRS. M. V. TORRANS.
FRUIT PUNCH.
Two cups sugar, 1 cup water, 1 cup Ceylon tea, 1 pt. straw-
berry syrup, 1 can grated pineapple, 1/2 pt. Maraschino cherries,
1 qt. bottle Apollinaris, juice of 5 lemons, juice of 5 oranges.
Make a syrup by boiling the sugar and water 10 minutes, add
the tea, fruit juices, pineapple and strawberry syrup. Let stand
30 minutes, strain, add enough ice water to make a gallon. Just
before serving add cherries, Apollinaris water and ice.
MRS. JOHN BURG.
RASPBERRY SHRUB.
Two qts. each of black and red raspberries to 1 qt. of vine-
gar; let stand 4 days, stirring each day, then strain. To each
pint of juice add 1 lb. sugar. Boil 20 minutes and bottle for
use.
MRS. W. H. JACKSON.
RASPBERRY VINEGAR.
Pour 1 qt. of good cider vinegar over 2 qts. of raspberries
and after covering closely, set aside for 48 hours. At the end of
this time drain the liquid and pour it over 1/3 qt. of berries and
set aside for another 48 hours; strain through a muslin bag and
to every pint of liquor add 1 lb. sugar. Boil slowly for 5 min-
utes and remove the scum, let cool for 15 minutes and bottle.
This makes a delicious cooling drink in summer. Add water
as you like to 1/4 tumbler of the vinegar.
MRS. CUSHNEY.
KOUMISS, THE RUSSIAN NATIONAL DRINK.
Three qts. of fresh milk, 3 tablespoonfuls of sugar, 1 com-
pressed yeast cake. Heat the milk to 100° Fahrenheit and keep
at that temperature 4 or 5 hours or until the milk beads. Put
into bottles and set in a warm place for 1/2 hour, then place on
ice. It will be ready for use in a day or two. The bottles should
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THB ANN ARBOR COOK BOOK
lie on the side in the ice chest so that the cream will not stop
the outflow of the Koumiss. Great care should be used in open-
ing it.
MRS. M. V. TORRANS.
BOSTON CREAM, A SUMMER DRINK.
To 3 pts. water add 1 1/2 lbs. loaf sugar. Boil together and
when cool, strain and add 2 ozs. of tartaric acid, 1/4 oz. of essence
of lemon, and the white of 1 egg well whipped. Bottle and
cork tight, taking care that a little of the egg be in each bottle.
For mixing the cream.---One-third tumbler of Boston cream,
fill up with water, add a saltspoonful of carbonate of soda and
stir well.
MRS. CUSHNEY.
GRAPE JUICE.
Take ripe grapes and remove the stems, boil and strain as
for jelly; allow 1 lb. sugar to 1 gallon of juice and boil 5 min-
utes more. Seal up while hot; for a spring drink use 1/4 juice
to 3/4 water.
MRS. BRADSHAW.
GRAPE JUICE.
Pick 1 peck of grapes (Concord) from the stems, and bring
to a boil with 1 qt. of water; strain through a cloth. To 1 gallon
of juice add 2 qts. of water, 2 lbs. sugar. Boil 20 minutes. Bottle
hot and seal. Twenty-five pounds will make 12 qts. Be sure
to rinse your bottles out with soda.
MRS. O. M. MARTIN.
VIENNA CHOCOLATE.
Three heaping tablespoonfuls of grated chocolate mixed
with enough cold water to make a smooth paste. Pour this into a
double boiler and add 1 pt. of new milk and 1 pt. of cream
which has reached a boiling point, with sufficient sugar to sweeten.
Let it cook 5 minutes, add the well beaten whites of 2 eggs and
serve.
BLACKBERRY CORDIAL.
Secure ripe berries and crush them. To each gallon of
strained juice, add a quart of boiling water. Let it stand 24
hours, stirring it a few times. Add 2 lbs. of sugar to each gal-
lon of liquid and bring to a boil. Then seal while hot. The juice
of small fruits should only be given to children, as their seeds
are injurious.
BEVERAGES
LEMONADE.
Take a 2-qt. can, fill nearly 2/3 full of water, add the strained
juice of 3 large lemons, 1 beaten egg, 6 grates of nutmeg, granu-
lated sugar to sweeten. Screw on top with a rubber band and
shake thoroughly, put in ice-box to keep cool. This is very nice.
PINEAPPLE LEMONADE.
Juice of 3 lemons, 1 can shredded pineapple, 2 lemons cut in
round slices, water and sugar to taste. Mix all well, serve in
glasses with cracked ice. A few strawberries can be added when
in season.
MISS SUE STONE, MUSCATINE, IOWA.
REFRESHING DRINK.
(Mrs. Owen's Cook Book.)
A qt. of unfermented wine, 2 qts. water, with 1/2 lemon,
sugar, cracked ice; is a drink that has no headache in it.
GRAPE CORDIAL.
Juice of 2 lbs. grapes, 3 tablespoons sugar, and 1 cup water;
drink with ice.
HYDROMEL.
The proportion is 2 1/2 lbs. honey to a gallon of warm water.
When the honey is completely incorporated with the water, pour
into a cask. When fermented and clear, bottle and cork tightly.
A wholesome drink, if properly prepared.
HARVEST DRINK.
One cup vinegar, 1 tablespoon ginger, 3 tablespoons sugar
and 1 qt. water.
IMPERIAL.
(Mrs. Owen's Cook Book.)
Two ounces cream of tartar. Juice and rind of 2 lemons;
put in a stone jar, pour over it 7 qts. of water, stir and cover
closely; when cold, sweeten to taste, strain and bottle.
FRUIT PUNCH.
Peel 1 pineapple, remove the eyes and cores and shred fine.
Steep a tablespoon of tea in 2 quarts of boiling water for five
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THE ANN ARBOR COCK BOOK
minutes, then strain and add 1 lb. of loaf sugar. Add the
grated yellow rind and the strained juice of 8 lemons. Cut 3
oranges into slices, slice five bananas thin and hull 1 pint of
strawberries, or use a cup of canned strawberries. Put all the
fruit and the tea together and let it stand in the ice chest four
hours. Put a square of ice in the punch bowl and pour the mix-
ture over and when it is well chilled serve in punch glasses.
PUNCH.
Two qts. green tea, 12 lemons, 6 oranges, 3 qts. champagne,
1 1/2 qts. rum, 1/2 pt. brandy, 2 1/2 lbs. cut sugar. This is enough
for 30 or 40 people.
ORANGE TEA.
Four doz. oranges, 6 lemons, whites of 3 eggs and sugar to
taste.
CLARET PUNCH.
Eight qts. claret, 1 doz. oranges, 8 lemons, 1 qt. green tea,
1 qt. Jamaica rum, 1 pt. brandy, 1/2 pt. whiskey, 5 tablespoonfuls
of sugar to each bottle of claret dissolved in enough water to
make a thick syrup. Add a qt. of Apollinaris to each bowl of
punch just before it is served. This is enough for 125 people.
MISS DEAN.
BLACKBERRY CORDIAL.
With 4 qts. of blackberry juice allow 3 lbs. of sugar and a
tablespoonful each of allspice, cinnamon, ginger, ground cloves
and grated nutmeg. Simmer in a porcelain kettle 20 minutes,
then let it boil a few moments more. When cool bottle it tightly.
or can it in pint cans when hot, just as you would can fruit.
CLARET PUNCH.
One bottle claret, 1 pt. Jamaica rum, 1 lemon, 3 oranges, 6
heaping tablespoonfuls of sugar to each bottle of claret. Enough
water to dissolve sugar.
CLARET PUNCH.
Six bottles claret, 6 lemons, 1 pt. Jamaica rum, 3 oranges, 6
heaping tablespoonfuls granulated sugar to the bottle. Enough
water to dissolve sugar.
BEVERAGES
GRAPE JUICE PUNCH.
One qt. grape juice, 1 qt. Apollinaris, 3 lemons, 3 oranges,
sugar, if necessary.
EGG NOGG (FOR AN INVALID.)
Put in a glass the yolk of an egg, to this add a tablespoonful
or more of liquor (brandy preferred), stirring well; to this add
half a glass of milk; have in another glass the lightly beaten white
of the egg; pour from one glass to the other until the white is
quite well mixed with the milk and yolk. Sprinkle a little nutmeg
over the top. Serve with straw or spoon.
ORANGE FIZZ. (FOR AN INVALID.)
Make an orangeade by using 1 orange, 2 teaspoonfuls sugar
and enough water to fill the glass. Stir in the lightly beaten white
of an egg.
HOT CHOCOLATE.
Grate 1/4 cake of baker's chocolate; add to it 1 1/4 quarts
of sweet milk; let it come to a boil and serve with whipped
cream.
STRAWBERRY LEMONADE OR PUNCH.
Drain the juice from a pint of canned or preserved straw-
berries. Add the juice of 6 lemons, 2 quarts of water, and as
much sugar syrup as is needed to sweeten to taste. To make
the syrup, boil together a quart of water and a pint of sugar
20 minutes. The color may be accentuated by using a little pink
vegetable color-paste. If the strawberry juice be not at hand,
use the juice of 6 oranges and three lemons, 2 quarts of water,
and syrup as before. Then tint to the desired shade with rose-
colored vegetable color-paste. In the recipe containing straw-
berry juice more water may be needed, if the juice from the
preserved rather than canned strawberries be used. An ordinary
lemonade may be tinted pink. The beverage will, however, be
more satisfactory if syrup rather than sugar be used for sweet-
ening.
ICED COCOA (FOR TEAS, ETC.)
Mix 1/2 cup each of cocoa and sugar. Add a piece of cina-
mon bark and a pint of boiling water. Stir, until the poiling-
point is reached. Let boil 5 minutes, then set aside on ice to
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become thoroughly chilled. When ready to serve, remove the
cinnamon, add I pint of rich cold milk, and a teaspoonful or more
of vanilla. A pint of soda water may take the place of the milk.
GRAPE SHERBET.
Cover an earthen bowl with a piece of cheesecloth; place in
this 1 lb. of ripe Concord grapes, mash thoroughly with a
wooden potato masher. Squeeze out all the juice and an equal
amount of cold water, the juice of I lemon and sufficient gran-
ulated sugar to make very sweet. Freeze as other sherbet.
UNFERMENTED GRAPE JUICE.
Place in a preserving kettle I peck of grapes which have
been carefully picked over, washed and taken from the stems.
Almost cover with cold water and heat slowly, mashing them a
little, until all the juice is freed from the skins and pulp. Strain
through a jelly bag made of cheesecloth, put the juice in a kettle
and to each quart of juice add 1/3 cupful of best cane sugar.
Heat the juice and stir to dissolve the sugar, boil 5 minutes,
bottle and seal.
GRAPE CORDIAL.
To 1 quart of ripe grape juice add 1 1/2 pounds of white
sugar and 1 tablespoonful of cinnamon. Simmer for 1/2 hour.
Bottle and seal while hot.
GRAPE WINE.
Wash and pick over the grapes with care, drain and mash
carefully so as not to mash the seeds; strain through a jelly bàg
and let stand until it begins to ferment, then to every 4 quarts
of juice add 1 quart of water and 3 pounds of the best cane
sugar. Allow to ferment for one week, carefully skimming each
day. Put into a cask, allow to stand open for 1 or 2 days and
then seal up. Do not bottle for 5 months.
BEVERAGES
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THE ANN ARBOR COOK BOOR
BEVERAGES
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COOKING WITH A GAS RANGE
For all using gas we are fortunate in securing the following
written for this book by Emily Marion Colling, Mrs. Rorer's
well-known associate in the cooking school.
ROASTING BY GAS.
With a gas range one may have meat roasted, which is not
possible in an ordinary range where it is necessary to exclude
all fresh air.
For roasting the broiling oven must be used and the door
left open all during the roasting, unless the door contains large
perforations for the admission of fresh air, in which case it may
be closed.
Light the oven burners fully five minutes before needed, as
it is very important that the broiling oven should be well heated.
Put the meat on the broiling rack, sprinkle with pepper and
place in the broiling oven, so that the meat will be one or
two inches from the flame. When one side is seared expose
another side to the heat, and so cintinue until all sides are
seared and the juices sealed in, then place it on a lower slide
to finish. Baste every ten or fifteen minutes with the fat in the
drip pan, turn frequently, being very careful not to pierce it
with the fork. Allow about eighteen minutes to each pound of
meat, and one hour before it is done sprinkle with salt.
At serving time remove the meat to a hot platter, drain off
all but two or four tablespoonfuls of fat ((according to size of
family). To each two tablespoonfuls of fat add two level table-
spoonfuls of flour, rub to a paste, then add 1/2 pt. of boiling
water or stock. Place over the fire and stir until it bubbles,
season to taste with salt and pepper and serve.
BAKING MEAT IN A GAS OVEN.
Where the old method of baking meat in the oven is pre-
ferred to roasting as above described, light both burners about
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10 minutes before putting the meat in. Place the meat in the
oven, which should be very hot (about 500°). At the end of
thirty minutes, reduce the heat to about 420° by turning off
some of the gas and finish baking at the reduced temperature,
basting every fifteen minutes. Allow from fifteen to twenty
minutes for each pound of meat from the time the heat is
reduced. When done finish the same as roasted meat.
BROILING BY GAS.
Gas is the ideal fuel for broiling. When properly done the
meat is juicy, tender and delicious. To secure the best results
the following directions should be carefully carried out: Buy a
steak at least one inch thick (it is a great mistake to buy a thin
steak). Trim off the surplus fat and place on the broiling
rack. Light the oven burners about five minutes before put-
ting in the steak, in order that the broiling oven may be thor-
oughly heated. When it is hot run the drip pan containing
broiling rack into broiling oven, very close to the flame. Leave
the door open throughout the broiling, and when one side of
the steak is seared turn it over and sear the other side. When
the second side is a nice brown turn it over, sprinkle with salt
and pepper and return to the oven. When a nice brown remove
to a hot platter, sprinkle with a little more salt and pepper, and
either pour over it the contents of the drip pan or spread with
butter. Garnish with parsley, slices of lemon and tomato and
serve at once. Three things must be observed to secure best
results: First, be sure the broiling oven is hot when the steak
is put in; second, sear first one side, then the other, to seal in the
juices; third, never pierce the meat with a fork while cooking,
or after it is cooked, as this allows the escape of the juices,
making the steak dry and tasteless. To broil chops, follow the
above directions.
FRYING ON A GAS RANGE.
For frying croquettes, oysters, etc., one should have a deep
kettle, a wire frying basket and a plate to rest it on, and a flat
pan lined with soft paper to absorb the fat. Have sufficient
fat in the kettle to completely cover the article to be fried.
Place over the gas flame and allow it to heat until a bluish
smoke arises from it, or until a small piece of bread dropped
into it will brown quickly. When frying oysters and croquettes
put only two or three at a time into the frying basket; more
than this will lower the temperature so that the fat would soak
into the article and ruin it. Immerse the basket in the hot fat,
and when the article is a nice brown lift the basket from the fat
on to the plate. Lift the articles one at a time and place on the
soft paper to drain. Frying may be done more perfectly and
with more comfort and ease over a gas flame than by any
other fuel, as one has such perfect control over it, and can
raise or lower the temperature of the fat so quickly by a slight
turn of the valve.
BROILING FISH BY GAS.
Light the oven burners five minutes before putting the fish
in. Grease the broiler and place the fish upon it skin side up.
When the broiling oven is hot run the fish in on a slide, which
will bring it very close to the flame. Broil the skin side about
five minutes, remove the tray containing the rack from the
oven, turn the fish very carefully, sprinkle with salt and pepper,
return to the oven and finish broiling, which will require from
5 to 10 minutes longer. When done run a spatula or limber
knife between the fish and bars to separate them. Remove the
fish to a hot platter, spread with butter and garnish with pars-
ley and slices of lemon.
BAKING BREAD AND ROLLS IN A GAS RANGE.
Five or ten minutes before the oven will be needed for
baking, light both burners and before placing the article to be
baked in the oven, regulate the flame, so as to obtain the desired
amount of heat. It is sometimes advisable to turn out the
back burner. A two-pound box loaf of bread should bake one
hour in a temperature of 400°. Smaller loaves may be baked in
a slightly hotter oven and removed when a rich, dark brown.
Ten minutes before taking the bread from the oven, turn out
the gas, in order to utilize the heat remaining in the oven.
Rolls require a temperature of about 430°. Baking powder
biscuits, quick muffins and gems, require about 500°. In bak-
ing all these articles, place them on the middle, or upper rack,
as the heat is more uniform in the upper part of the oven of a
gas range. If the gas is properly adjusted, everything baked in
it should be a uniform and beautiful brown. If the bottom
scorches before the top is brown, it is usually an indication that
too much gas was used. If one has not an oven thermometer,
the desired results may be obtained by carefully observing the
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amount of gas turned on each time, if not just right the first
time, more or less may be turned on as required, the next and
all succeeding times.
BAKING CAKE BY GAS.
Fully ten minutes before the cake is ready for the oven,
light both burners and in five minutes regulate the flame to
furnish the desired amount of heat. Better results may usually
be obtained by turning off the back burner entirely. A loaf cake
containing butter requires the same temperature as for bread,
400°. A layer cake and patty cakes 420°, cookies about 425°.
Angel food and sunshine cake, 380°. Cookies should be baked
upon the upper slide and other cakes may be baked upon either
the middle or upper slide. The heat being more uniform in the
upper part of a gas oven. When layer cakes are placed on
both slides, better results are obtained if one tin is not placed
immediately over another.
BAKING PASTRY BY GAS.
Few things require more care in baking than pastry. Before
baking it should be thoroughly chilled. Light the oven burners
10 minutes before putting in the pastry, and in five minutes
regulate the oven to the proper temperature for baking biscuits,
made with baking powder, about 500°. Place the pastry on the
middle slide of the oven and when it is well puffed up (in about
twelve minutes) turn off some of the gas and finish baking at a
lower temperature, about 420°. In baking patty shells, at the
end of twelve or fifteen minutes they should be well puffed up.
At that time reduce the heat and slip a thin sheet of asbestos
under the pan, or place it on shelf below the patties, to prevent
the bottom from scorching. Bake about 25 minutes.
BOILING VEGETABLES OVER GAS.
As all vegetables are improved by gentle cooking, care
should be taken that the gas flame is turned down as soon as
the water surrounding the vegetables is actually boiling, and a
moderate heat be employed throughout the process of cooking.
This not only insures good results, but also a small gas bill.
Three things should always be remembered in cooking by gas.
First, do not light the top burners until ready to use them.
Second, when the kettle boils turn the flame down, allowing
just enough heat to keep it at boiling point. Third, the instant
you are through with it turn the gas out. If needed again in a
few minutes it is better to relight than to leave it burning.
TO TOAST BY GAS.
Toasting by gas is done quickly and easily. Light the
oven burners, have the bread cut about 1/2 inch thick. Place it on
the broiling rack and run into the broiling oven, about two inches
from the flame. Leave the door open and do not leave the
toast an instant until every piece is out. Watch carefully and
when one piece is a nice brown turn and brown the other side.
Butter and serve at once. There is a gauze wire toaster made
which enables one to toast over the gas flame and which does
beautiful work, the gauze wire preventing the flame from reach-
ing the toast.
EMILY MARION COLLING.
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***
COOKING WITH A GAS RANGE
***
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HOUSEHOLD MISCELLANEOUS
HOUSEHOLD INVENTORY.
Women usually keep the run of their household possessions
in their minds. A more satisfactory way is to make an inven-
tory, as of table linen, rugs, pictures, bedding, crockery, glass-
ware, silver, etc., and compare it at intervals with the articles
in use to see that none are missing and to know when certain
articles should be replaced. This carefulness does not pre-
suppose small, but rather nice dealing. This is a custom in many
English families that American women will do well to copy.
MRS. W. B. HINSDALE.
EVERY HOUSEKEEPER SHOULD KNOW
That melted butter will not make good cake. That veal
should be white, dry and close grained. That mutton should
be deep red and close grained. That the colder eggs are the
quicker they will froth. That lemons will keep for weeks if
covered with cold water. That soap and salt mixed and rubbed
on mildewed spots will remove them. If water boils long
before the vegetables are put in, it has lost its gases, so it is flat
and tasteless, and the vegetables will not look well or have a
fine flavor. Mortar and paint may be removed from window
glass with hot sharp vinegar. Drain pipes and all places that
are sour or impure may be cleaned with lime water, copperas
water or carbolic acid. Beeswax and salt will make flat irons
as clean and smooth as glass: first wax then scour with salt on
a paper or rag. A small bag of sulphur kept in a drawer or
closet will drive away ants. Remove stain of egg from silver by
rubbing with salt. By rubbing lemon thoroughly into a sour
sponge and rinsing in warm water it will become fresh as new. If
brooms are wet in boiling suds once a week they will become
tough, will not cut the carpet, and will last much longer, always
sweeping like a new broom. Spots can be taken from gilt frames
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(AACookbook0249)
by rubbing lightly with flannel moistened with white of an egg.
To brighten rub with oil of turpentine.
MRS. SARAH B. CHICKERING.
FOR DISH WASHING.
Soda added to the water for washing, and also the rinsing
water give a brightness highly desirable.
MRS. SOULE.
WASHING FLUID.
One lb. Babbitt's potash dissolved in 1 gallon boiling water;
when cold add 1/2 oz. salts of tartar, 1/2 oz. aqua ammonia. Soak
clothes 1/2 hour or so in soap suds, rub slightly and soap them.
One cup of fluid to 3 pails of water put in boiler. Boil clothes
20 minutes.
MRS. P. A. NOBLE.
CLEANING FLUID.
For silk or delicate fabrics: One qt. deodorized benzine, 1/2
oz. ether, 1/2 oz. cologne, 1/2 oz. alcohol, 1/2 oz. chloroform.
AUGUSTA S. KEECH.
CLEANING FLUID FOR SILK OR WOOL.
Sulphuric ether, chloroform, oil of wintergreen, each 1/4
drachm, alcohol 1/2 drachm, dead naptha 1/2 pt.
MRS. SARAH B. CHICKERING.
TO KEEP EGGS.
One pt. salt, 1 pt. slacked lime, 3 gals, water. Place the
eggs in a jar, little end down, mix brine, pour on, and keep
covered. This brine more than fills a 4 gal. jar.
MISS P. A. NOBLE.
BAKING POWDER.
Eight ozs. bicarbonate of soda, 7 ozs. tartaric acid, 1 pt. corn-
starch (or flour). Sift all together 7 or 8 times. This makes
about 1 3/4 lbs.
MRS. ARTHUR G. HALL.
FOR REMOVING GREASE SPOTS FROM CLOTH.
One qt. benzine, 1/4 oz. oil of wintergreen, 1/8 oz. chloroform,
1/8 oz. sulphate ether, 1/4 oz. alcohol, 1/4 drachm bay rum, 1/4
drachm ammonia, 1/4 drachm borax.
MRS. CHARLES L. NOBLE, New York City.
CARPET SOAP.
One bar of Dobbins soap dissolved in 1 gal. of water. Add
2 ozs. ether, 2 ozs. glycerine, 2 ozs. ammonia. Mix well
together and apply with brush.
MRS. W. B. HINSDALE.
DISINFECTANT FOR CLOTHES.
Two lbs. alum, 1 lb. common salt, 2 gals, water. Use 1 qt.
of this to 1 gallon of water and in this boil things for at least
1/2 hour of hard boiling. Wash woodwork, etc., in this solution
undiluted.
MRS. R. C. DAVIS.
FURNITURE SOAP.
Ammonia water (stronger), 1 oz.; Oleic acid, 4 ozs. Mix
thoroughly. To clean, or remove water or steam spots from
varnish, apply with damp sponge and remove with damp cloth.
MRS. A. B. STEVENS.
HAIR TONIC.
Tincture cantharides, 2 drs.; quinine bisulphate, 30 grs.;
glycerine, 1 oz.; alcohol, 3 ozs. Mix. Apply a teaspoonful to
the scalp daily with the tips of fingers and brush thoroughly.
DR. A. B. STEVENS.
COUGH SYRCP (EXCELLENT).
Five cents' worth hourhound leaves, 5 cents' worth or 1/2
oz. paregoric, 1 lb. brown sugar, 1 qt. water. Steep hourhound
in the water, then strain, boil with the sugar until reduced to 1
pt. When cool add the paregoric. Bottle, ready to use.
MISS H. M. BRAUN.
HOW TO REMOVE CLINKERS.
Clinkers may be removed from stoves or fire-brick by put-
ting about 1/2 peck of oyster shells on top of a hot fire.
TO EXTERMINATE COCKROACHES.
Spread molasses lightly over pieces of board, cover with
borax, and place the boards where the roaches congregate.
HOW TO TEST EGGS.
One way to test the freshness of eggs is to put them into
a bucket of cold water. The fresh ones will sink immediately.
Beware of those that float.
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AN ECONOMICAL FIRE-KINDLER.
An excellent fire-kindler may be made by dipping corn cobs
in a mixture of melted resin and tar and drying.
HOW TO CLEAN BOTTLES.
There is no easier method of cleaning bottles than putting
into them fine coal ashes, and well shaking, either with or with-
out water, according to the substance that fouls the bottle.
HOW TO CUT HOT BREAD.
If you heat your knife, you can cut hot breat as smoothly
as if it were cold.
HOW TO PRESERVE BROOMS.
To preserve brooms, dip them for a minute or two in a kettle
of boiling suds once a week. This makes the broom tough and
pliable and it will last twice as long. A carpet wears much
longer if swept with a broom cared for in this manner.
HOW TO PREVENT MOTHS TN CARPETS.
Before putting down the carpet wash the floor with spirits
of turpentine or benzine. This must not be done with fire in
the room or with any matches or lights near.
ICE WATER WITHOUT ICE.
Here is a way to get ice-cold water in places where there is
no ice. Wrap a porous jug in wet flannel; wrap it all round,
leaving no place exposed to the air; place it, filled with water,
in an open window exposed to all the air there is. Keep the
flannel wet.
HINTS FOR WOMEN.
Oxalic acid is the best liquid for cleaning brass.
Cover the hands with paper bags while blacking the stove.
Pare fruit with a silver or plated knife, if you would not
stain your fingers.
A pinch of soda added to stewed sour fruit makes less sugar
necessary in sweetening.
Let potatoes lie in cold water an hour before cooking, if
you want them white and mealy.
Blankets and furs sprinkled with borax and done up air-
tight, will keep free from moths.
A few drops of essential oil of lavender on cotton-wool
quickly rids a bed of troublesome insects.
Salt extracts the juices from the meat in cooking. Steaks
ought not, therefore, be salted until they have been broiled.
Stair rods should be cleaned with a soft woolen cloth dipped
in water, and then in finely sifted ashes. Then rub them with
a dry flannel until they shine.
Powdered borax and soap is the best thing for cleaning cop-
per kettles. Wet a coarse cloth in hot water, soap it well, and
sprinkle over it the powdered borax.
Boiling water made strong with ammonia and applied with
a whisk broom cleans willow chairs admirably. Soap should
never be used, as it turns them yellow.
A cloth wet in hot vinegar will remove paint from window
glass. Finger marks may be removed from varnished furniture
by the use of a little sweet oil upon a soft cloth.
Don't set food in the oven to dry up, but put it in a covered
plate or dish and set in a pan of hot water on the back of the
stove. This will keep the food warm and moist if the water is
not boiling.
Cayenne pepper sprinkled freely in the haunts of rats will
make them leave the premises. Ants do not like' powdered
alum scattered on shelves, nor moths damp salt, if used in sweep-
ing carpets.
If the cat needs medicine don't try to force it down her
throat, or mix it with her milk. Smear it on her sides, and she
will lick it all off clean. In Ireland everybody knows how to give
medicine to a cat.
To stop bleeding at the nose place a small roll of paper or
muslin above the front teeth, under the upper lip, and press
hard on the same.
Scraped potatoes applied to a burn are efficacious in reliev-
ing the pain and reducing inflammation. As fast as the scrap-
ings grow warm, take them off and apply freshly scraped
potato.
A simple home remedy for croup is alum and sugar. The
way to use it is to take a knife or a grater, and shave off in
small particles about a teaspoonful of alum; mix this with twice
its amount of sugar to make it palatable, and administer it as
quickly as possible. Almost instantaneous relief will follow.
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Earache is usually caused by a sudden cold. Steam the head
over hot herbs, bathe the feet in hot water, and put into the ear
cotton-wool dipped in camphor and sweet oil. This treatment
is often excellent for faceache and toothache. The latter is fre-
quently entirely relieved by placing the cotton soaked with cam-
phor in the ear on the side where the painful tooth is. It is a
good plan also to tie a kerchief over the ear, for earache, or
toothache, or faceache.
Spots on the floor made by spilling hot grease can be easily
removed if cold water is immediately poured on. This cools the
grease and prevents it from soaking into the wood. Then wash
with strong potash water after scraping off the surface grease.
Use a handled mop, as the potash will skin the hands.
It is often the misfortune of one who is ironing to scorch a
garment. If the mark of the iron is but slight the next washing
will remove it, or it can be wet with soapsuds immediately,
and hung in the sun for several hours. For worse stains a
repeated dipping in a strong solution of borax, drying in the
sun or firelight each time, will be effectual for any spot where the
fabric is not injured. The solution must be so strong that no
more borax will dissolve in the water.
A delicate glue for mounting ferns, flowers and mosses is
made of five parts of gumarabic, three parts white sugar, two
parts starch and a very little water. Boil until thick and white.
To clean zink-lined sinks or the mat under stoves, rub with
kerosene, then wash with soap-suds.
Windows may be kept free from ice and polished by rubbing
the glass with a sponge dipped in alcohol.
January is the best time to buy table linens, all the latest
patterns and summer-bleached linens being imported in Decem-
ber.
Potatoes that are peeled an hour in advance of cooking
time and allowed to stand in cold water will be less liable to turn
dark after being boiled.
Bath-bags are easy to make, and inexpensive as well. A
yard of cheese-cloth is sufficient for half a dozen. Fill with bran,
powdered orris root, and castile soap shavings, and use as a
sponge.
A mattress mat--serviceable and easily made--is fashioned
from light-weight, unbleached muslin in two layers with a sheet
of wadding between. Quilt the mat on the machine, and bind
with colored tape.
A few drops of oil of lavender in a silver bowl or orna-
mental dish of some kind, half filled with very hot water, and
set in the dining-room just before dinner is served, gives a
delightful and intangible freshness to the atmosphere of the
apartment. If the room is small, this method of freshening the
atmosphere is particularly effective.
For wounds caused by rusty nails use pine tar.
Rub articles stained with eggs or from baking custards,
etc., with salt. The brown stains at once come off.
Make tough meat tender by washing it in vinegar, rinsing
this off before cooking the meat.
To put wide wicks in lamps or oil stoves thoroughly starch,
dry, and iron the wick, and it will slip in easily without inter-
ference with its duty as conductor of oil.
To preserve the fresh color of vegetables, boil fast in plenty
of water, with cover of kettle off.
Never use soap when cleaning matting. When washing is
necessary, use warm soft water, with a little salt dissolved in it.
Meat may be kept sweet several days by covering it entirely
with milk. Sour milk or buttermilk is as good as sweet milk for
the purpose.
Save all bread crumbs and bits. Dry in a slow oven, roll
fine, sift through a coarse sieve, put into jars, and they are
ready for croquettes, scalloped fish or meats, etc.
Women who have neither time nor money to waste over
having their hands manicured, and yet are desirous of having
well-kept nails and clean, smooth skin free from stains, should
always keep a lemon on their wash-stand. The juice of this fruit
is far more efficacious than the use of the nail-brush.
Spinach is better than mineral waters for kidney derange-
ment.
Tomatoes are better than pills and potions for the liver, and
will not produce cancer. Do not season them too highly.
Use lemon juice in place of vinegar on any article needing
an acid.
Stewed celery eaten with the liquid in which it is cooked is
said to be excellent in cases of rheumatism and neuralgia.
Barley is deficient in gluten, but rich in phosphatic salts. It
is the chief cereal of the northern countries of Europe. The
Greeks trained their athletes on it.
Buckwheat should be used in cold rather than in warm
weather.
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Corn is the principal part of the food in some parts of Asia
and Africa. It is our most productive cereal, and contains the
most oily matter.
Oats contain nearly twenty per cent of nitrogenous sub-
stance. Oat preparations are hard to digest, and unfit for
invalids unless well cooked and strained.
Groats are oats unhulled.
Rye is less nutritious than wheat and more laxative.
Butter may be kept fresh for a fortnight if it be washed or
kneaded in ice water until all the buttermilk and most of the
salt have been extracted; then pack in a glazed jar, and set this
jar in a larger one filled with water sufficient to cover the butter
well. Change the water every day.
To remove a hot cake or pudding from a tin or mould, turn
upside down and cover with a cloth wrung out of cold water.
The contents will slip out in a minute or two. To remove any-
thing cold or frozen, reverse the process, and wring the cloth out
of hot water.
If it can be avoided, hard water should not be used for cook-
ing purposes. Vegetables, fruit, or fresh meats, when cooked
in soft water, are much more relishable than if cooked in hard.
Peas, beans, asparagus, potatoes, turnips, and other vegetables
are rendered less palatable and more difficult of digestion when
cooked in hard water than when cooked in soft water.
SUBSTITUTES FOR MILK OR CREAM.
Beat up the whole of a fresh egg in a basin, and then pour
boiling tea over it gradually, stirring constantly to prevent curd-
ling. Use enough tea with the egg to make it the consistency
of thick cream. This is the best substitute for cream known.
Another way is to boil milk in a double boiler, or in a pail set in
a kettle of boiling water. Boil until it thickens and grows rich.
The beaten yolk of an egg added to this makes it more creamy
still.
KEEPING POTATOES.
The best method of keeping potatoes throughout the win-
ter is to simply dump them on the cellar floor, which must be
dry and not too warm. If this is done, the tubers will be as
dry and mealy in March as they are in November.
BACON RINDS.
All bacon rinds should be washed and carefully preserved
by keeping them in a glass jar. These are delicious for season-
ing greens and touching up for fricasseed chicken.
PRACTICAL AND INTERESTING.
Water standing in a bed room over night is unfit for drink-
ing purposes in the morning.
A pitcher of cold water on a table in your room does much
to purify the air.
Old putty can be removed from windows by passing a red-
hot poker slowly along it.
To clean hair brushes, dissolve a little soda in warm water
and pour in a small amount of ammonia. Hold the brushes
with the bristles downward and avoid wetting the back as much
as possible; shake until the grease is removed, then rinse in cold
water and put in the air to dry.
Ants are great pests to the housekeeper at certain seasons
of the year. Kerosene oil is used quite effectively to keep them
away, but a very simple remedy is a heavy chalk mark, made on
the shelf and completely surrounding the sugar box, cake dish,
etc. If the line is complete they will not cross it.
To clean furniture, rub with cotton waste, dipped in boiled
linseed oil; then rub clean and dry with a soft flannel cloth.
To remove a rusty screw, apply a red-hot iron to the head
for a short time, the screw-driver being applied immediately while
the screw is hot.
To raise the pile on velvet, cover a hot iron with a wet cloth
and hold the velvet over it. Brush it quickly while damp.
To remove tar from cloth, rub it well with turpentine.
To remove egg stains from spoons, rub with common salt.
Brooms dipped for a minute or two in boiling suds will last
much longer. It makes them tough and pliable.
To preserve against moths, a small piece of paper or linen
just moistened with turpentine and put into the wardrobe or
drawers for a single day, two or three times a year, is a suffi-
cient preservative against moths.
ALL NIGHT LIGHT.
To make a candle burn all night, in case of sickness, or when
a dull light is desired, put finely powdered salt on a candle till it
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reaches the black part of the wick. In this way a mild and steady
light may be kept all through the night by a small piece of candle.
KITCHEN WEIGHTS AND MEASURES.
Two cupfuls equal a pint.
Four cupfuls equal a quart.
One teaspoonful salt to one quart soup.
One teaspoon salt to two quarts flour.
One pint milk or water equals a pound.
One-half cupful of yeast to one pint of liquid.
Two cupfuls of solid butter equal one pound.
One teaspoon extract to one loaf of plain cake.
Sixteen tablespoonfuls liquid equal one cupful.
One teaspoon of soda to one cupful of molasses.
One teaspoon of soda to one pint of sour milk.
Two cupfuls of granulated sugar equal one pound.
Four cupfuls of flour equal one quart, or pound.
Twelve tablespoonfuls dry material equal one cupful.
One dozèn eggs should weigh one and one-half pounds.
Three teaspoons of baking powder to one quart of flour.
Two even téaspoons of liquid equal one even tablespoonful.
One scant cupful of liquid to two full cupfuls of flour for
bread.
Two and one-half cupfuls of powdered sugar equal one
pound.
Three even teaspoons dry material equal one even table-
spoonfuls.
One scant cupful of liquid to two full cupfuls of flour for
batter.
THE CARE OF CARPETS.
A good layer of newspapers underneath a carpet will pre-
vent all danger from moths, which have a strong objection to
printers' ink and will not come anywhere near it to lay their eggs.
Tea leaves, damp salt or newspapers that have been soaked
in water and then squeezed dry and torn into small pieces are all
very good for taking up the dust when sweeping, but tea leaves
should always be rinsed in water before using, especially if the
carpet is a light one.
Damp salt brightens the colors wonderfully if they are at
all faded or soiled.
Remember that a carpet should always be swept the way of
the nap. To brush the other way is to brush the dust in.
Attend to all stains as soon as possible. If left, they gradu-
ally sink into the carpet and are much more difficult to remove
than if done at once.
TO MEND IRON.
Take equal parts of clay and wood ashes; mix with water
like paste. Put on iron cold, will last a long time. When it
comes off, can be repeated.
ELLA WOODWARD THOMPSON.
DISINFECTANTS
Put dried sage into a hot shovel and it will take away a
disagreeable smell in a sick room or sleeping room.
TO STEEP HERBS.
Boiling spoils herbs. Put them on the stove in cold water
and steep slowly.
FURNITURE POLISH.
Equal parts of sweet oil, turpentine, cider vinegar.
MRS. H. S. DEAN.
PRESERVED FISH.
Preserved fish are generally more economical as food than
fresh fish. Thus salt cod furnishes 50 per cent more nourish-
ment than does fresh cod.
COSMETICS
Alcohol, gum benzoin, 10c worth. Dissolve the gum in
alcohol and dilute with soft water.
ALMOND POWDER.
Almonds, blanched and powdered, 1 lb.; Castile soap, white,
8 ozs.; orris root, 2 ozs.; pumice stone, 4 ozs.; oil of bitter
almonds, 2 drops.
CAMPHOR ICE.
Lard, white wax, oil of sweet almonds, 2 drs.; powdered
camphor, 40 grs.; spermaceti, 40 grs.; glycerine, 1 dr.; oil of
bergamot, 2 drops.
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ROSE CREAM
White wax, 240 grs.; oil of almonds, 2 ozs.; rose water, 1
dr.; borax, 1/4 dr.; oil of roses, 2 1/2 m.
HAIR TONIC.
Bay rum, 1 pt.; glycerine, 1/2 oz.; cantharides, tincture of,
1/2 oz.
COLOGNE--1.
Alcohol, 1 pt.; lemon oil, 1/2. oz.; bergamot oil, 1/4 oz.; lav-
ender oil, 3/4 dr.; orange oil, 1 dr.; neroli oil, 1/4 dr.; mush
essence, 1 1/2 ozs.; rose, 1/2 dr.; acetic ether, 1 dr.
COLOGNE--2.
Alcohol, 1 gallon; rosemary oil, 1 oz.; lavender oil, 1 oz.;
bergamot oil, 1 oz.; lemon oil, 1 oz.; rose oil, 16 drops.
BAY RUM--1.
Jamaica rum, 1 pt.; strong alcohol, 4 pts.; water, 3 pts.; oil
of bay, 1 oz.
BAY RUM--2.
Jamacia rum, 1 pt.; alcohol, 4 pts.; water, 3 pts.; oil of bay,
1 dr.; oil of pimento, 20 drops.
THE COLLEGE AND THE STOVE.
I believe that the introduction of the study of domestic
science into the curriculum of every girls' college would have
a distinct bearing upon the solution of the ever-perplexing servant
problem. Just so long as domestic work as a profession for
women is regarded with disdain and looked down upon, just
so long will we have the problem of domestic service in its pres-
ent unsatisfactory condition. But the moment we lift it to the
plane where it rightly belongs,--as one of the highest professions
known to mankind, worthy of serious study at college,--then
will we see a different order of things. The girl, who today
prefers a place in a store or factory, would no longer continue to
regard the work of a domestic as menial, if that work were
placed before the world as a study, prepared for in college and
studied by girls of intelligence and position. If some of our girls
entered homes with the knowledge which a college course of
domestic science would give them, they would very quickly cease
to regard their servants as simply menials and white slaves.
Not only would such girls give to cooking its proper place, but
they would demand as well a quality of service which would of
itself weed out the incompetent, and bring a new and higher
element into our kitchens. If the mistresses of. American homes
knew more themselves of cooking as an art, if they more intelli-
gently appreciated its value, they would give higher credit to
those who are today cooking in our kitchens. There is igno-
rance in our kitchens today--no doubt whatever of that. But
what other condition of affairs can we expect, when a still greater
ignorance exists in our drawing-rooms?
EDWARD BOK, in Ladies' Home Journal.
TEACH YOUR DAUGHTERS TO COOK.
Teach your daughters to cook; that should be the first care
of every mother as soon as her girls reach the age of twelve
years. It does not matter if they may count on an income of $2,-
500 or $250 each per annum, whether they are fine ladies or poor
working-girls; they should know that the woman who cannot
cook and serve up an appetizing meal without wasting good food
is a disgrace to her sex.
It is true that the rich woman need not go into her kitchen
and soil her fingers in doing what she can pay servants to do for
her. None the less she should be able to criticise their efforts
and supervise the household expenditure, so that a perfect
knowledge of the art of cookery is as necessary to her as it is to
the laborer's wife who has to make one shilling do the work of
two, and yet feed the family well. The young bride who, sud-
denly finding herself without a servant, discovered that she could
not even boil a potato, is a very good example of the useless sort
of woman who should not marry until she has qualified herself
at the cooking school.--Health Journal.
Bad cooking diminishes happiness and shortens life.--Wis-
dom of Ages.
TO REMOVE MILDEW.
Use lemon juice and sunshine, or, if deep seated, soak in a
solution of one tablespoonful of chloride of lime in four quarts of
cold water until the mildew disappears. Rinse several times in
clear water.
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TO REMOVE RED IRON-RUST.
Cover the spots with salt, moisten with lemon juice, let stand
a time, adding more salt and lemon. If not successful with these,
use for fast colors muriatic acid. Spread the cloth over a large
bowl of hot water, touch the dry spots with a drop or two of the
acid. When the rust disappears, rinse several times in clear
water, and then in water in which there is a little ammonia.
TO CLEAN THE KITCHEN STOVE.
To make the kitchen attractive, the stove must first be
attended to. Now, if you are an old hand at the art of home-
making, you may have heard of the following "wrinkle," or, nine
chances out of ten, you may not. At any rate, if you will mix
your stove polish with strong soap suds, you will find the lustre
come very quickly when you begin rubbing. Should there be
steel trimmings on your stove, you will find this recipe a good
one to give an extra polish: turpentine, two tablespoonfuls; sweet
oil, one tablespoonful; emery powder, one tablespoonful.
HONEY AS MEDICINE.
According to a writer in Health, honey is a valuable medi-
cine, and has many uses. It is excellent in most lung and throat
affections, and is often used with great benefit in place of cod-
liver oil. Occasionally there is a person with whom it does not
agree, but most people can learn to use it with beneficial results.
Children who have natural appetites generally prefer it to butter.
Honey is a laxative and sedative, and in diseases of the bladder
and kidneys it is an excellent remedy.
TO REMOVE BLOOD STAINS.
Use clear, cold water at first, then soap and water.
TO REMOVE INK SPOTS FROM GINGHAM.
Wet the spots with milk, and cover them with common salt.
Let stand some hours, then rinse in several waters.
TO REMOVE INK SPOTS.
Put one or two drops of oxalic acid on the spots, rinse in
several waters, and finally in ammonia.
TO REMOVE GRASS STAINS.
Allow the spots to remain saturated with alcohol for a little
time, then wash in clear water.
HOUSEHOLD MISCELLANEOUS
TO CLEAN BLACK SILK.
To clean black silk, sponge it on both sides with weak
ammonia water, then roll it on a roller, and leave until thoroughly
dry. It will come out very nicely, and repay the trouble.
JAVELLE WATER FOR BLEACHING.
One gallon water, 1/2 lb. chloride of lime, 10 ozs. washing
soda. Pour 2 qts. boiling water on soda. When dissolved, pour
into gallon jar with cork. Add 2 qts. cold water to lime, dissolve
thoroughly as quickly as possible and add to soda. Cork tightly
and let settle for several days before using.
For Use.---Pour one pint of the water through a thick cloth
into 3 gallons of warm water. Add clothes to be bleached, stir-
ring till white. Do not let them remain longer than necessary
to remove the stains. Rinse in several waters.
TO PEEL COOKED TONGUES, ETC.
When salt hams or tongues are cooked, they should be
instantly put into cold water, as the change from the boiling
water they were cooked in to the cold water loosens the skin from
the flesh, and it peels off without any trouble.
Articles of food that are damp or juicy should never be left
in paper. Paper is simply a compound of rags, glue, lime, and
similar substances, with acids and chemicals mixed, and, when
damp, is unfit to touch things that are to be eaten.
SHOE STRINGS.
For tired mothers especially, and all others who have laced
shoes to keep "tied up," we would give as wide a circulation as
possible to a plan to save a world of care, time, and vexation:
Take beeswax and rub a little on the lacing, and they will not slip
or untie until done by hand. Try it, prove it, and pass it around
as much as possible. Also wax the ends of the lacings when the
tin is off.
TO REMOVE PAINT FROM CLOTHING.
Equal parts of ammonia and spirits of turpentine will take
paint out of clothing, no matter how hard and dry it may be.
Saturate the spot two or three times and then wash out in soap
suds.
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SWEEPING.
Sweep and dust to remove the dirt, not to stir it up and settle
again.
Do not try to keep house without a light-weight, long-
handled ceiling broom.
CARE OF LINEN, ETC.
An efficient housekeeper will keep a list of linen, china, glass,
silver, etc., and know when an article needs to be replaced. Noth-
ing about the house should escape her attention.
Do not try to be too saving of table linen. Buy as good a
quality as you can afford, the better grades last longer, look better,
iron better and keep clean longer. Have a liberal supply of table
linen and towels if you have to do without some other things.
It is a good plan to keep a certain number of sheets and
pillow cases for each bed. For ordinary purposes about five
sheets and four pairs of pillow cases. Keep numbered, and when
worn, replace with new.
PROTECTION AGAINST MOTHS AND DUST.
Have a good number of muslin bags. Use long, full ones
for dress-skirts, cloaks, gentlemen's suits, particularly dress-suits,
or any garment that should be hung up for some time. Hang
the garment on a coat frame, lengthen the hook of the frame with
a strong cord, draw the bag up and over the garment and tie in
two places, a little ways apart. In this way the garment is pro-
tected from dust and moths. A good way for putting away
winter garments in summer. For smaller articles, as small furs,
plumes and millinery, not in use, or anything that the moths are
apt to invade, after careful cleaning place the articles in an appro-
priate sized box, carefully papered, cover with tissue or other
paper, tie the box cover on, and then draw the bag over the
box and tie at the end of the box without upsetting it.
A still nicer way is to fit a cloth covering to bandboxes or
other shaped boxes, and tie on top. This means a little extra
work, but if made of good muslin, such coverings last for years,
and are very useful and quickly adjusted. If garments and other
articles are clean when put in the bags and boxes no other protec-
tion against moths will be needed.
HOUSEHOLD MISCELLANEOUS
CARE OF BEDS AND BEDDING.
When airing a bed, do not throw the clothes over the foot
of the bed and leave it to air with the bottom sheet on. Take
off every thing from the bed, spread, blankets or comforts and
sheets, and thoroughly shake out the latter. When practicable,
leave sheets and blankets in the sun and air. Mattresses to be
well taken care of, should be thoroughly aired and beaten once a
month. Leave them, with the window open, at least an hour
every morning. Should be frequently turned.
A WORD ABOUT MIRRORS.
Mirrors are educational and should be more common in
living rooms. They help to correct bad dress, awkwardness,
frowns, and other facial defects. Even anger might show itself
less frequently, if it could see its own expression. Some one has
called mirrors "bright reflections in manners."
DISH CLOTHS.
Dish cloths should be made of soft cloth, either new or old,
and hemmed as well as dish towels. Frequently change and put
in the general washing where they will be boiled. After each
using both dish towels and cloths should be well rinsed and
hung in the sun or by a fire to dry. Germs accumulate rapidly
on dish cloths unless kept clean.
The proper care of dish cloths, dish towels, scrubbing cloths,
mops, garbage cans, dark corners in cellars and attics, is more
important than the care of the parlor. A "far-reaching" interest
in these places and things always pays.
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THE ANN ARBOR COOK BOOR
HOUSEHOLD MISCELLANEOUS
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PART II
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***
I. DIETETICS.
I. INFANT FEEDING.
a. Introductory.
b. Statistics.
c. Classification of Foods.
d. Feeding an Infant under one year old.
(1) Natural Method.
(2) Artificial Method.
e. Feeding a Child over one year old.
f. General Rules for Feeding Children.
g. Commercial Foods.
2. MILK.
a. Importance of Pure Milk.
b. Milk Supply in Cities.
c. Sources of Contamination.
d. Uses of Milk.
e. Milk Derivatives.
3. FOOD VALUES---(Tables).
4. THE INVALID'S TRAY.
II. DISINFECTION.
III. ACCIDENTS.
IV. POISONS AND ANTIDOTES.
V. MISCELLANEOUS.
1. INVALIDS AND CHILDREN.
2. FOODS AND COOKING.
***
I.---DIETETICS.
I. INFANT FEEDING.
a. Introductory.
More than half the ailments of young children, and more
than two-thirds of all deaths under one year, are due to diseases
of the stomach and bowels arising from improper food and feed-
ing. The great prevalence of digestive diseases and the high
death rate among infants engages the serious attention of every
parent. One not familiar with the statistics, if a person of deli-
cate sensibilities, will be shocked upon becoming acquainted with
them. Children are not the only people who suffer from improper
feeding. Sir Henry Thompson, a noted English physician, says:
"I have come to the conclusion that more than half the disease
which embitters the middle and latter part of life is due to avoid-
able errors in diet."
b. Statistics.
In the following statistics, compiled from the "Twelfth
Census of the United States," the term "Diarrheal Diseases"
means the following: Cholera morbus, colitis, diarrhea, dysen-
tery, enteritis and cholera infantum.
STATISTICS FOR THE UNITED STATES.
The total number of deaths reported as due to diarrheal
diseases in the United States during 1900 was 72,485, there being
an excess of 4,404 males. Up to about the fifteenth year the
death rate of males from these diseases exceeds that of females.
The proportion of deaths in 1900 from diarrheal diseases out of
1,000 deaths from known causes was,
Under 1 year... 623.1
One year... 135.5
Two years... 31.5
Three years... 12.4
Four years... 7.4
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The greatest proportion of deaths due to these diseases
occurred in the Gulf region, the Southwest Central region, and
the Middle Atlantic Coast region. The least proportion occurred
in the Pacific Coast region, the Cordillerian region and the North
Mississippi belt. In both cities and rural districts the highest
death rate occurred in the months of July, August and September,
and the lowest in the months of December and February.
MICHIGAN STATISTICS.
In 1900 there were 103.9 deaths in Michigan, from diarrheal
diseases, in every 100,000 population.
In actual numbers there died in Michigan in 1900, from these
diseases, 1,371 males, and 1,146 females, the greater mortality
among males being 225. The only diarrheal disease claiming
more females than males being dysentery, with an excess of 23
females.
Number of deaths due to cholera infantum in Michigan in
1900:
Males. Females.
All ages... 636. 478.
Under one year... 487. 348.
One year... 107. 91.
Two years... 28. 23.
Three years... 14. 12.
Four years... o. 3.
The Upper Peninsula and the counties adjoining Lakes
Michigan and Huron suffered the most heavily. There is a
marked decrease from the age of three years, with some slight
variations, to the age of 40, in these diseases, when the number
rises until it reaches its next greatest height between 70 and 75.
The greatest number of deaths due to cholera morbus in this state
in 1900, above the age of two years, occurred in people from 65
to 75.
In comparison with 1890 the figures show a great decrease
in the death rate from diarrheal diseases in all areas, particularly
in cities. The proportion of deaths from these diseases in 1,000
deaths from all known causes, was 72.5 in the United States in
1900. In 1890 the corresponding proportion was 88.8.
This marked decrease is largely due to better sanitary con-
ditions and better food supplies. If this proportion is to be
INFANT FEEDING
decreased, or even maintained, there must be a corresponding vigi-
lance over the conditions that make improvement possible.
These facts are sufficient to show that the importance of
great care in the management of food for all people, and espe-
cially for infants and young children, cannot be over-estimated.
A prolonged and careful investigation of the causes of death
among infants has led to the following deductions:
1. Infants in all conditions of life, fed solely from the breast,
are remarkably exempt from fatal diarrhea. 2. Infants fed in
any way with artificial food to the exclusion of breast milk
suffer the most heavily. 3. Infants fed partially from the breast
occupy an intermediate position. 4. The bottle is the most
dangerous method of artificial feeding. The food may be in itself
sound and wholesome and yet dangerous because (a) it is unsuited
to the digestive capacity of the child; (b) it may be suited to the
child and yet dangerous from having been stored in unsanitary
places, as dark, ill-ventilated cupboards or cellars; (c) the bad
result may be due to dirty feeding bottles, rubber tubes and
nipples; (d) or to overfeeding and irregularity. In artificial
feeding there is less liability to digestive disturbance when the
food is given from a clean cup, but with very young infants this is
impracticable, yet the cup should be substituted for the bottle as
soon as convenient. Great care must be taken in keeping every-
thing connected with the food of infants and its administration
perfectly clean.
The nutritive needs of babies are the more difficult to supply
because of their feeble assimilative powers, every infant, when it
comes to hand feeding, being "a law unto itself."
c. Classification of Foods.
Foods consist of five component parts, viz.: Water, proteids,
fats, carbohydrates and salts.
While water is not a food in the proper sense of the term,
it constitutes a great part of the body, especially in children,
so that a child requires, in proportion to his weight, more water
than the adult. Whenever an infant cries between meals, and the
cause is not apparent, it is a good rule to offer it water. Jacobi,
one of the best authorities upon infant feeding, says, that besides
acting as a dilutent and solvent for the tissues and food, water
assists in digestion. Babies rarely suffer from an excess of water
but, in acute inflammation of the stomach and bowels it must
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sometimes be withheld on account of the vomiting it induces.
No doubt many children die of water starvation.
Proteids, nitrogenous or albuminous foods.---Proteid is that
form of food that builds the tissues, none being formed with-
out it, entering into every cell of the body. "It is the physi-
cal basis of life." In the child the material necessary for growth
is very much more than the amount needed to maintain the phy-
sical equilibrium, so the child's demands for proteid are much
greater in proportion than the adult's, but often he gets much
less, especially if fed upon commercial foods. The food of the
child supplies material for energy and heat, for the growth of
new parts, and for the repair of tissue. If the proteid be in excess
in an infant's food, indigestion, colic and constitpation may result.
If the proteid be insufficient he becomes flabby, debilitated and
ceases to grow. The food may be all right and malnutrition,
owing to enfeebled constitution or disease, may intervene, but that
feature of the case belongs to medicine and not to dietetics. These
remarks apply to well children. When a child becomes ill, always
consult a competent physician.
Fats form the fatty tissues of the body and are the great heat
producers. The infant requires in proportion to his bodily weight
four to six times more than the adult. A child of five years
requires half as much fat as an adult doing moderate work. He
is not able to maintain his bodily temperature by exercise the
same as the grown person. When fats are in an excess in an
infant's food the effect is sometimes intestinal catarrh.
Carbohydrates.-These compounds contain carbon united
with hydrogen and oxygen, the two latter in such proportion as to
form water. They are largely composed of sugars and starches,
found principally in grains and vegetables. Infants practically
never suffer from a deficiency of carbohydrates. There are many
varieties of sugar of which the most common found in food and
added to it are cane sugar or sucrose; grape or fruit sugar or glu-
cose and sugar of milk or lactose. They have nearly the same
uses as starches, producing heat and force and fattening the body.
Cane sugar is usually derived from the sugar cane and from beet
root. Maple sugar is from 2 to 10 per cent sucrose and is highly
prized on account of its agreeable flavor. Nearly half the com-
mercial sugar of the world is made from beets and nearly half
from sugar cane. Glucose or grape sugar is found in nearly all
INFANT FEEDING
fruits, sometimes in connection with other sugars. Lactose or
milk sugar forms the most important form of carbohydrate for the
infant, as he is unable to digest but very little starch the first year
of life. It is less sweet but far more expensive than cane sugar.
Sugars are great force producers in the adults. Sugar in the food
of the healthy adult, in not too great quantities, lessens fatigue and
increases working power. People of active habits can use more
sugar than those of sedentary life. Four or five ounces a day is
as much as the adult should usually eat. Cow's milk is deficient
in lactose, hence in modified milk it must be added. Starch need
not be considered as an infant's food, as it is not found in mother's
milk. As soon as the child begins to get his teeth it may be gradu-
ally added to his dietary.
Salts (ash) or mineral matter. All foods contain some form
of earthy matter sufficient, usually, without its being added.
Common table salt is the only element that need be consid-
ered in this connection. It serves both as a requirement and
as seasoning. The best rule to give in regard to its use is to
"salt according to taste." The question is often raised by physi-
ologists and therapeutists if too much earthy matter in the form
of common salt be not consumed by most people. An excess of
salt is known to act deleteriously upon the tissues, predisposing
them to premature degenerative changes, or, aging of tissues.
Some good authorities maintain that food naturally contains
sufficient salt without its being added at all. This question at this
time is being considerably discussed by specialists competent to
consider it. The small "amount of iron in milk is insufficient for
the growth of the child, hence the high percentage in the organism
at birth."
For ordinary purposes it is cutomary to group foods
into two great classes, animal and vegetable. The animal foods,
such as beef, veal, mutton, pork, fish, poultry, eggs, cheese, etc.
contain, as a rule, little or no carbohydrates. Exceptions to this
rule are chiefly found in milk and products manufactured from
milk. With the exception of butter, lard, and all but the leaner cuts
of pork, animal foods are essentially a source of protein rather
than energy. (The terms proteid and protein are here used
to mean the same.) In such materials as veal, young chickens
and fish there is almost no fat, protein being practically the only
nutritive ingredient. The presence of animal food in the diet is
due not only to custom and desire for variety, but also to the fact
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that with most people it is one of the most important sources of protein or tissue forming material.
Among vegetable foods we usually distinguish between
cereals and their manufactured products, sugars, starches and the
like, and vegetables and fruit. "Of these subclasses the cereals
are most important for supplying nutriment, such as corn, wheat,
barley, oats, buckwheat, etc. The value of many of the
fruits and vegetables lies in the variety and palatableness they
give to food and in the acids and salts they contain, and not in
their real amount of nutriment."
d. Feeding an Infant under one year old.
(I) The natural method, or nursing.
Lactation is a normal, physiological process and it is uncom-
mon for a mother to be unable to nurse her child, at least, during
the first few months of its life. A good authority makes the fol-
lowing rules: "Provided the mother is healthy and strong, and
the milk secretion sufficient for the wants of the child, nursing
may be continued for nine, and partially, for twelve months, but,
usually, it is best to discontinue it at ten months. Except under
medical advice, breast feeding should never be continued beyond
one year." Another safe rule to follow is to regard all milk
as safe if the child digests it and gains in weight. Weigh the
child every week.
Feeding.-Beginning at 5 A. M. and extending to 11 at night,
the intervals between feeds should be about two hours from the
first to the fifth week, or ten times a day. After the first month to
the third reduce the feedings to intervals of about two and one-
half hours, and from this time to nine months every three hours
or about seven times a day. A nervous, restless child requires
more food than one who sleeps most of the time. After feeding,
the child should be quietly put to sleep, without jogging or trotting
upon the knee or rocking in the cradle, a practice happily becom-
ing obsolete. Gentle movements are especially admirable in the
handling of infants. A child should never be allowed to be kissed
upon the lips. Unnecessary fussing or demonstrations are object-
tionable and sometimes very hurtful.
After feeding it is a good plan to sometimes wipe out the
mouth of the child with a soft handkerchief dipped in clean boiled
water to remove particles of food adhering to gums and lips.
An infant should never be allowed to suck an empty bottle,
rubber playthings or anything of doubtful cleanliness.
Weaning should not occupy more than four or five weeks,
and with it closes the first period of the child's dietary existence.
(2.) Artificial Method.-Mother's milk consists of 87 parts
water and 13 solid, the cream being the fat, the lactose the sugar
and the curd of the milk the proteid. One cannot expect to raise
a healthy child unless all these elements are in his food, and when
a substitute for mother's milk is used they should exist in the
same proportion. Cow's milk contains three times as much
proteid and a little more than one-half as much sugar as breast
milk, and this is why so few infants are able to digest cow's milk
unless modified.
Milk from the high grades of cattle as the Jerseys and Guern-
seys is less digestible than that from the more common breeds.
Milk from one cow is not always best for an infant. The milk
from a mixed herd, the larger the better, is preferable, as the
quality of the milk remains more constant.
Time Table for artificial feeding.-Tables can only apply to
average cases, as some infants have greater or more rapid assimi-
lative powers than others, but the following may be depended
upon for ordinary cases:
Amount of Interval Number Total amt
food for between of feeds food for
Age. each feed. feeds. 24 hours. 24 hours.
1st month 1 1/8 to 1 7/8 oz. 2 hrs. 10 12 to 18 oz
2nd month 2 1/2 oz. 2 1/2 hrs. 8 20 oz.
3d to 6th mo. 3 to 4 oz. 3 hrs. 7 21 to 28 oz.
6th to 9th mo. 5 to 6 oz. 3 hrs. 7 35 to 42 oz.
An infant's stomach is much smaller than is usually sup-
posed.
At the age of one week its capacity is 1 oz.
At 4 weeks 2, 1-2 oz.
At 8 weeks 3, 1-5 oz.
At 16 weeks 3, 4-7 oz.
At 20 weeks 3, 3-5 oz.
The artificial food may be prepared as follows, the measure
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being the teaspoonful. Use the same spoon every time as the
teaspoon is a variable measure.
Lime Sugar
Measure. Milk. Cream. Water. water. of milk
First week 2 1 5 1 2/3
Second week 3 1 6 1 2/3
Third week 4 1 7 1 2/3
Fourth week 5 1 8 1 2/3
Second month 2 1 2 3 2/3
barley water.
After 2nd to 6th month 2to 3 1 to 2 3 to 4 2/3
From 6th to 9th mo 5to 6 5 to 6 1
Cream may be continued with advantage; if it is not added
the child may be more or less constipated; if continued as long as
the child continues on the milk diet, 2 to 3 teaspoonfuls should take
the place of the same amount of milk.
The lime water must be added after boiling the mixture, if
that method of sterilization be employed. If perfectly sweet
cream cannot be obtained, add milk instead. Table sugar may be
used if sugar of milk cannot be obtained.
Barley water is probably the very best starch preparation to
use in the milk mixture. Rice water, oatmeal and even bread
water are sometimes used instead, such additions preventing the
casine of the milk from forming into large lumps.
Barley water or oatmeal water is prepared by putting a tea-
spoonful of the crushed grain or two teaspoonfuls of the whole
(pearl barley) into a closed top vessel like a jug or can, and
pouring a half pint of boiling water over it and simmering an
hour by the fire. Strain before using. In warm weather make
fresh twice a day, and always keep in the refrigerator.
Prepare the food as early in the morning as the milk can be
obtained and store in as many different bottles or cans as there are
to be feedings for the day. In this way only one meal is disturbed
at a time. When the child is older and plain milk is used this may
not be necessary.
Never use rubber tubes on nursing bottles.
Rubber nipples may be kept in borax water. They should be
kept as clean as possible.
Lime water is made by pouring a quart or two of hot
water over a piece of fresh unslacked lime, about as big as a
walnut, stirring until slacked. Let settle and turn off the clear
water to use. It is of fixed strength.
Never test the temperature of the milk by putting the nipple
in the mouth, but turn a few drops into a spoon.
A small flannel bag drawn over the bottle assists in keeping
the milk warm while feeding. Never feed more than fifteen or
twenty minutes at a time. Never allow the infant to sleep with
the nipple in the mouth. Use great care in making any radical
change in the food during the hot months.
Remember that a babe requires a simple diet, a child, greater
variety. "Yellow, inodorous, mustard paste stools prove the cor-
rectness of the infant's food. Green, slimy or foul-smelling stools
warn the mother of approaching danger." "The fat in cream
makes the stools yellow; the proteid or cheesy part when in excess
makes them green and colicky; too much sugar causes gas and
colic."
This is a good general rule to observe. "When stools smell
sour and are starchy the child is getting too much starchy food;
when they smell putrid the child is being fed too much albumen."
The ejection of swallowed food is often salutary, being an
overflow from an over distended stomach. Vomiting with depress-
sion or emaciation should be regarded as a sign of illness.
(e) Feeding a child over one year old.
Between the ages of 12 and 18 months, the infant should
be fed about five times a day at regular intervals. Whole milk
may be gradually used instead of the modified forms. Let the
first two meals be of milk, whichever form agrees best, and for
the third meal use one half as much milk and a portion of a soft
boiled egg, with or without a few stale bread crumbs, about twice a
week. Soon the whole egg can be taken. Let the other two meals
be entirely of milk. Let the child chew a little stale bread as chew-
ing will help the development of the teeth. Decayed first teeth
sometimes cause septic conditions that lead to digestive disturb-
ances. Gradually let a little oatmeal gruel or jelly be added to the
milk. Have the oatmeal thoroughly cooked and strained, made
fresh every day, and add a tablespoonful to the milk to begin with.
It will be found an excellent remedy for constipation. Give very
little if any sugar with cereals. Some doctors insist that an infant
in the second year should not be allowed to taste sweets, as when
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they are withheld the child will continue to have a healthy appetite
for necessary and proper food.
Orange juice, prune or ripe peach juice may be added to the
bill of fare, but gradually. Always strain the juices so they will
be free from seeds, pulps and skins. A little baked apple is
allowed at times. It is wonderful what is sometimes expected of
the child's digestive apparatus. Sour cherries, green apples,
soggy potatoes, pickles, etc., have been given to little children just
running around, by otherwise intelligent mothers. The horrors
of the second summer will largely disappear when babies are prop-
erly fed.
It may be necessary sometimes to continue the modified milk
well into the second year or all through it. If the child is doing
well upon the milk, eggs, stale bread, a few fruit juices and oat-
meal or barley gruel, do not be in a hurry to experiment with new
foods---let "well enough alone."
When should a child be given meat?---Authors differ, but the
beef tea, sometimes so strongly recommended, has its objection for
young children. There is no nutritive value in beef tea, but it acts
as a stimulant. There is a difference between beef tea and beef
juice.
"Meats should be fed sparingly all the early years of child-
hood, not only on account of their over stimulation, but because
they create a distaste for the cereals and vegetables which are
essential for the child's growth." "The healthiest children are
those who have meat about every other day up to the fifth or
sixth year. Very little, if any, should be given under 18 months,
and it should be gradually increased after the second year. Here
again much depends upon the child."
PARTIAL DIET LIST FOR CHILDREN TWO AND THREE YEARS OLD AND
OLDER.
Meats.---Selected beefsteaks and lamb chops or mutton.
Tender chicken and turkey occasionally, inside "cut" broiled or
baked. Fresh fish sparingly, as a variety, broiled or baked,
should be selected with great care. Oysters plain or stewed in
milk, not seasoned until after the cooking, the broth preferable to
the cooked oyster. Occasionally the tender end of the raw oyster.
Eggs soft boiled, or dropped, never fried.
Breads.---Home-made bread a day or two old, dry toasted or
INFANT FEEDING
plain, as a general rule is preferable to all other bread stuffs;
water crackers, milk crackers and possibly soda crackers, if the
ingredients are all right, are allowable, but should be used
sparingly at first to determine if they "agree."
Cereals.---Wheaten grits, possibly, oatmeal always well
cooked, rice, hominy and barley meal may be given once a day if
they "agree." The cooking should be several hours over a slow
fire. Corn meal mush cooked a long time, given in milk, is permis-
sible if tolerated. All cereals should be given warm from the
first cooking. No warmed-over food should be given young
children.
Vegetables.---Potatoes baked or boiled, once a day. Fresh
peas, thoroughly cooked, to older children, occasionally. Cooked
celery, cooked onions, if tolerated, and green lettuce. Vegetables
are beneficial in regulating the bowels.
(f) General Rules for Feeding Children.
1. Allow plenty of time for meals.
2. See that the food is properly masticated.
3. Do not allow nibbling between meals.
4. Do not tempt the child with the sight of rich and indi-
gestible food.
5. Do not force the child to eat against its will, but examine
the mouth, which may be sore from erupting teeth, and examine
the food which may not be properly cooked or flavored. If good
food is refused from peevishness merely, remove it and do not
offer it again before the next meal time.
6. In acute illness reduce and dilute the food at once.
7. In very hot weather give about one-fourth less food and
offer more water.
8. When practicable the children should be fed at a separate
table from the family and the time of feeding should be clock-like
in regularity. Having the young members of the family served
at a separate table, removes from them many of the annoying
temptations which they may see upon the family table.
Many a child that is brought up to always tell the truth and
to endure severe mental discipline is not at all educated dieteti-
cally. Do not buy children or pay them for being "good" or
"smart" with certain kinds of food that may be unsuited for them.
"A plain, rigid, yet bountiful diet, is of itself a means of education
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THE, ANN ARBOR COOK BOOK
that may fortify the young person against the great tempter who
in later life usually approaches him through the stomach."
Too much importance cannot be attached to the plain, nourish-
ing, regular feeding of children of all ages. By way of illus-
tration two cases are cited, both personally known to the writer.
The first was an especially delicate child 5 or 6 years old,
living in Cleveland, Ohio, who, although eating with the family
usually, was never allowed to go beyond meal time or to depart
from her regular diet. She was found one day being served all
alone at the family table, at 12 o'clock, the other members of the
family, for some cause, having been detained beyond the hour for
luncheon. This child developed into a strong, healthy girl. The
other case is that of a little girl 4 or 5 years old, when first known
to the writer, who lived in a country town where she had all the
advantages of good food and fresh air, but who had inherited a
weak digestion that threatened to destroy her. The same dili-
gent care was exercised in regard to her diet with the happiest
results. She became an exceptionally strong woman. Many
delicate children have been saved to strong, vigorous, mature life
by proper feeding, and many more healthy children have had their
future health and usefulness destroyed by careless, improper feed-
ing. Everything in life does not depend upon feeding, but a great
deal more of the child's future depends upon proper feeding, in
early life, than many people can be made to believe.
(g) Commercial Foods.
In nearly all of these foods the fats and proteids are so low
that they are practically useless unless served with milk. Their
great objection for young babies is the excess of starch they con-
tain. No form of carbohydrates, except lactose, is present in
mother's milk. In the commercial foods, it is safe to say, carbo-
hydrates are always in excess. They are easily obtained, are
cheap, and are often used as an adulteration by manufacturers
who have a way of making the buyer believe that "scientifically"
the food is just what is needed. Because of the excess of carbo-
hydrates, children fed upon these foods are often fat, flabby and
rachitic. Cane sugar is substituted for milk sugar, being much
sweeter. The agent may say that chemically they are the same
and that because children "cry for it" it is better than the milk
sugar, but these sugars undergo different kinds of fermentation.
The pictures of fine, fat, apparently healthy children that are so
MILK
largely used for advertising, are not to be depended upon as
dietary guides. That there are no more bad results from feeding
babies upon these foods is probably due to the fact that they are
generally served with milk.
2. MILK.
(a) Importance of Pure Milk.
Good milk is the most important food in the world. It is no
longer sufficient that milk looks all right, it must stand the test
for bacteria contamination. The germs found in milk do not
nearly all induce disease, but disease germs enter with the others
in a thousand ways and rapidly multiply. "It is the result of the
activities of bacteria which causes milk to sour and produces in it
bad tastes and odors."
In selecting a milk supply for children especially, the follow-
ing items are very important: Breed of cows, care of cows, care
of stables, care of milker, especially his hands.
When cows are allowed to stand in a barnyard of "muck
and mire with a stagnant pool in the center," or in hot, ill-venti-
lated stables, switching their tails even into the milk-pail, a pure
milk product cannot be expected.
"The practice of enclosing cows in the space between two
wings of a barn, or in a narrow yard formed by a fence around
three sides of a building, is responsible for so much defilement of
cows that for his own advantage, pecuniary and otherwise, a dairy
farmer should abandon it and provide a large field connecting with
the cow barn, and spacious enough, first, to be used as a gathering
place 'at milking time, and in winter, as an exercise ground, and,
secondly, to give the animals a fair chance to keep clean. This
large field has so much to do with the cleanliness of the herd that
it will surely be required when dairy farmers are licensed by the
state."
"If a man will not dispense with the small enclosure, at least
he should keep it in a sanitary condition, so that not only the
herd, but also the members of his family, may cross it without
suffering contamination."
There is "a definite inverse ratio between the amount of light
in the stable and the spread of tuberculosis among the cattle
therein." "A few gallons of bad milk can scatter disease enough
to put a whole community in mourning. Given a temperature of
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(AACookbook0266)
70 degrees it makes an ideal nursery, and one germ ancestor can
produce ten thousand in six hours or ten million in nine. The
milker with consumption starts a chain of cases through the milk.
The one who has nursed his child with scarlet fever, and who milks
without changing his clothes or washing his hands, passes the
disease on to some other child, and diphtheria and other contagious
diseases go the same way. Typhoid fever is particularly easy to
communicate through milk. Last spring a milkman gave the dis-
ease to a number of students at Leland Stanford University. A
year ago 50 or 60 people summering near New York contracted
the disease from milk obtained from a man who had typhoid in
his family and washed his milk bottles in the tub used for the
patient's washing. At Stanford, Conn., a few years ago, 376
people had typhoid because a milkman washed his cans in contami-
nated water."
The following will still further emphasize the fact that the
public should be better informed as to the danger that lurks in the
careless handling of milk, and should also know that it is unneces-
sary and can be prevented:
"The extent of this danger may be judged by the fact that two
years ago there was pubilshed in one of the medical journals a
report upon three hundred and thirty outbreaks of epidemic
diseases traced to milk; one hundred and ninety-five of these were
epidemic or typhoid fever, in one hundred and forty-seven of
which the disease prevailed at the dairy or farm; in sixty-seven it
was due to contamination of well water; in twenty-four, the
employes at the farm were acting as nurses, and in ten they were
working while still sick. There were ninety-nine epidemics of
scarlet fever, in sixty-eight of which the source of infection was
traced to the illness of persons at the dairy; in seventeen the
employes were themselves suffering from scarlet fever, and in
ten they were acting as nurses to scarlet fever patients. In
other cases the mode of infection was through the storage of milk
near infected rooms, or the poison was brought by cans or bottles
from patients' houses. There were thirty-six epidemics of diph-
theria, in thirteen of which the disease existed at the farm or
dairy. When it is remembered that some of these epidemics have
numbered hundreds of cases with many deaths, the importance of
great care is apparent and the amount of mischief which is pos-
sible through the neglect of a single person seems appalling. Most
of this harm results because the men who are handling the milk
MILK
are entirely ignorant of the manner in which milk becomes
infected, and consequently fail to take the simple precautions
which would be quite sufficient to prevent such a calamity."
(b) Milk Supply in Cities.
Although comparatively little has yet been done, America is
foremost among nations in seeing the need of and providing for
better milk supplies in large cities.
In an address read before the Southwest London Medical
Society in May, 1903, Dr. G. F. McCleary, medical officer of
health of Battersea, made this statement: "There is a movement
now on foot to introduce into this country the methods of clean
milk production which have been successfully established in some
parts of America. These methods consist merely of the observ-
ance of strict cleanliness in milking and in storage, and in the
rapid cooling of the milk when drawn from the cow. This move-
ment deserves the strongest support. The methods of milk pro-
duction and storage usually carried on in this country are most
discreditable to a country which has hitherto been the pioneer in
public health matters. No public health measure is more urgently
needed than a reform in the milk supply."
The greatest problem in feeding infants in large cities has
been the time required between the country milking and the time
of delivery. With the extension of the trolley lines there is no
longer any reason why the milk cannot be delivered fresh and
cold, packed in ice if necessary, a few hours after milking. Ten
thousand farms in five different states send to New York city one
and one-half million quarts of milk every day. Through the
efforts of the board of health that city now has "certified" and
"inspected" milk, the latter costing a little above the usual price.
A "certified" milk label in New York means the following:
1. Clean stables with cement floors, whitewashed walls and
windows.
2. Cows sponged off and groomed before each milking.
3. No man with a contagious disease in his family is allowed
near the milk.
4. White suits are worn at milking.
5. Bottles and utensils are sterilized.
6. Bottling is done in a separate room; bottles packed in ice
and shipped in a refrigerator car.
The New York health department has already made a rule that
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no milk shall be delivered in the city which has a temperature over
50 degrees F.
7. Frequent tests of milk and farm inspection.
This milk comes high.
By "inspected milk" is meant that the cows, barnyard and
utensils are sanitary, the milk cooled at once, and transported
quickly, and that the farm is inspected and that the milk is
regarded by the milk commission as being healthful.
In "certified" milk the samples are tested each week and if the
man is careless and the germs go up beyond a certain limit, the
inspector makes a visit to the farm, and the matter is remedied.
The following is a sample letter sent to careless farmers out
of the state as well as in: "We have tested your milk and it runs
a million bacteria to a half teaspoonful. That means either that
your cows, yards and barns are not clean or that you are not cool-
ing your milk. Unless you correct what is wrong we shall have
to exclude your milk from the city."
Sometimes in Queen's county, farms being declared a menace
to public health, the cows have been driven to the pound and
boarded at three dollars a week at the owner's expense.
In some places the dealers have purchased milk from sick
cows and thrown it away, paying the full price to the farmers.
New York and some of the other large cities now have also
milk laboratories where different forms of modified milk may be
obtained for infants and invalids, also predigested milk and other
foods derived from fresh milk. The laboratory established in
Boston, in 1892 and 1893 completely fed 1200 infants the first
year.
(c) Sources of Contamination.
In places where there is no strict surveillance over the milk
supply the following are the usual sources of contamination
1. Adulteration by water.
2. Addition of coloring matter.
3. Addition of preservatives.
4. Addition of substances to thicken after dilution.
Milk is also rendered unfit for use by
1. Improper foods given to the animal.
2. Poor condition of the animal.
3. Worrying the animal before or during milking.
MILK
4. Contaminating disease germs from the cow.
5. Contamination from extraneous matter.
6. Souring and absorbing bad odors.
(d) Uses of Milk.
1. As an infant's food.
2. As food for an adult.
3. As a source of special and manufactured foods, as creams,
butter, cheese, etc.
4. As a diuretic.
5. For soothing effects on diseased mucous membrane of the
alimentary canal.
6. To loosen a cough. (Hot with glycerine.)
7. As a prophylactic against lead poisoning.
8. As a vehicle for the administration of other foods, as cus-
tards, gravies, bread and milk, mush and milk, breakfast foods,
etc.
9. As a vehicle for medicines.
10. As a nutritive enema.
11. As a hypnotic.
The late Dr. Selden H. Talcott, of the Middletown Asylum of
New York, used hot milk as a calmative agent. Whenever the
inmates of the institution became disturbed at night, his practice
was to have a cup of hot milk served and the patient ordered to
bed. He seldom, if ever, employed drugs for soporifics and his
institution was noted for the quiet and sleepful rest which pre-
vailed at night. Milk is sterilized by heating it to the boiling
point, 212 degrees F. If put into sterilized bottles it will
keep fresh for several days. Pasteurized milk is only raised,
for ten to twenty minutes, to a temperature of 160 to 170
degrees. (Thompson.) It tastes more like fresh milk but does
not keep as long as the sterilized milk. The casein is more soft
than in boiled milk. Pasteurized and sterilized milk must have
the same care as raw milk. Heating or boiling milk does not
make it proof against contracting new germs.
(e) Milk Derivatives.
Condensed milk, cream, butter, buttermilk, cheese, skim-
milk and whey. Condensed milk is prepared by slowly evapor-
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(AACookbook0268)
ating milk until it is of the consistency of honey. Sugar is added,
so there is from 39 to 48 percent of sugar among its solid ingredi-
ents. The sugar prevents fermentation, and if the milk is canned
while hot, and hermetically sealed, it will keep indefinitely. It is
largely used by the poorer classes, and children can be raised
upon it. This is one formula:
Condensed milk I oz.
Cream 1/2 oz.
Hot water 21/2 oz.
Babies seem to thrive upon it, for a time getting plump, even
more so than upon plain milk, but they finally become flabby and
poorly developed. Much of the condensed milk is made from
skimmed milk and is deficient in the growing properties of whole
milk. There are 500,000 hundred weights of condensed milk
imported into this country every year.
Cream.---Cream is one of the most agreeable methods of
administering fats. It is often eaten too rich and may disagree
on that account; if diluted a little it will be better borne. It is an
excellent substitute for cod-liver oil, in tubercular cases, in what
used to be called the scrofulous diathesis, and in long continued
suppurative diseases, as joint diseases. It is not indicated in the
dietary of flatulent dyspepsia, obesity, gall-stones and most forms
of gastric diseases.
Ice cream, if made from pure cream, simply frozen with fine
grain, is allowable to many people even of delicate stomachs.
It soothes and cools inflamed and dry throats, should be eaten
very slowly and be allowed to melt in the mouth before reaching
the stomach. Those who fear acute gastric irritation should
avoid the use of ice cream except in small quantities. It is allow-
able in warm weather to convalescents from typhoid fever and
similar affections, but should never be included in the diet list
without the consent of the physician.
"Cheese.--Chemists tell us that cheese is one of the most
nutritious and, at the same time, one of the cheapest of foods.
Its nutritive value is greater than meat while it costs much less.
But this chemical aspect of the matter does not express the real
value of the cheese as a food. Cheese is eaten, not because of its,
nutritive value as expressed by the amount of proteids, fats and
MILK
carbohydrates that it contains, but always because of its flavor.
Now physiologists do not find that flavor has any food value.
They teach over and over again that our food stuffs are proteids
fats and carbohydrates, and that as food flavors play no part.
But, at the same time, they tell us that the body would be unable
to live upon these food stuffs were it not for the flavors. If one
were compelled to eat pure food without flavors, like the pure
white of egg, it is doubtful whether he could for a week at a time
consume a sufficiency of food to supply his bodily wants. Flavor
is as necessary as nutriment. It gives a zest to the food, and thus
enables us to consume it properly, and, secondly, it stimulates the
glands to secrete, so that the food may be properly digested and
assimilated. The whole art of cooking, the great development
of flavoring products, the high price paid for special foods like
lobsters and oysters, these and numerous other factors connected
with food supply and production are based solely upon this
demand for flavor. Flavor is a necessity, but it is not particu-
larly important what the flavor may be. This is shown by the
fact that different people have such different tastes in this respect.
The garlic of the Italian, and the red pepper of the Mexican serve
the same purpose as the vanilla which we put into our ice cream,
and all play the part of giving a relish to the food and stimu-
lating the digestive organs to proper activity. The primary
value of cheeses is, then, in the flavors they possess."-H. W.
Conn in Popular Science Monthly, December, 1900.
Butter, which is the fat of cream, when of unquestionable
quality, is one of the very best kinds of animal fat foods. If for
invalids, it should never be allowed to go beyond the melting
point, because it changes its nature if cooked. Butter is very
liable to be spoiled by being contaminated by both maker and
handler with coloring stuffs, dirt, etc. Good butter is scarce and
usually high in price.
The value of skimmed milk as a nutritive food is not gener-
ally understood. A pound of skimmed milk contains more pro-
tein than a pound of whole milk. A pound of the latter contains
about 0.033 pound of protein and 0.04 pound of fat. If the fat is
removed from the pound then there will be left 0.96 pound of
skim milk containing 0.033 pound of protein, or one pound of
skim milk will contain about 0.0350 of protein. Two quarts of
skim milk has a greater nutritive value than a quart of oysters.
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(AACookbook0269)
Composition and cost of a lunch or meal of bread and skim
milk:
FOOD AMOUNT COST, PROTEIN, FUEL VALUE,
MATERIAL CENTS POUNDS CALORIES
Bread 10 oz. 3 0.06 755
Skim milk 1 pt. 1 .03 170
Total 4 .09 925
Estimated cost and nutriments of a restaurant lunch:
FOOD AMOUNT COST, PROTEIN, FURL VALUE,
MATERIAL OUNCES CENTS POUNDS CALORIES
Soup 8 .. 0.01 75
Beef 2 .. .02 275
Patatoes 2 .. .. 100
Turnips 1 .. .. 15
Bread 4 .. .02 300
Butter 1/2 .. .. 100
Coffee .. .. .. ..
Milk 1 .. .. 20
Sugar .. .. .. 55
Total 15 to 20 .05 940
The 15-cent lunch did not contain more nutriment than the
4-cent lunch.
While not recommending skim milk lunches for general use,
the above table is of interest. Skim milk while useful in many
ways would not long sustain life if taken alone.
A quart of whole milk approximates the food value of a
pound of steak. Families of moderate, even small means, should
regard both skimmed and whole milk as economical articles of food.
Whey is that part of milk after the fat and casein have been
removed. Some people care for it, but as a food it is of no great
value.
3. FOOD VALUES.
"Half of the struggle for life is a struggle for food." In
other words, from 50 to 64 per cent of the earnings of the labor-
ing classes must be spent for food. The subject of food values
is an inexhaustible one, and can only be mentioned here with the
hope that a greater practical knowledge may be obtained by house-
keepers who either purchase and cook the food for the family, or,
employ others to do it for them. The power of man to do work
depends largely upon his nutrition. "A well-fed horse can draw
a heavy load," and it is much the same with a man.
The first experimental food station in this country was estab-
lished by Prof. W. O. Atwater, through whose efforts, in con-
nection with educational and philanthropic institutions in various
parts of the country, hundreds of dietary studies have been made.
The work is now carried on in the Agricultural Department at
governmental expense.
The object of these studies is to find out what people eat and
what they ought to eat, and the results have so far shown that:
1. People purchase needlessly expensive kinds of food. 2.
Our diet does not contain the food ingredients in proper propor-
tion. 3. We use excessive quantities of food. While there are
many who are underfed, a very large number of well-to-do people
of sedentary occupation, brain workers as distinguished from
hand workers, eat too much. 4. We make errors in cooking and
waste much fuel.
Another striking result of these studies has been to show the
difference between the animal and vegetable foods in the actual
cost of nutriment. Meats, fish, poultry and the like are expensive,
while flour and potatoes are cheap food, the reason being simple.
"The animal foods are made from vegetable products; making
meats from grain or grass is costly. An acre of land will produce
a given number of bushels of wheat, but when the grain or grass
which the same land will produce is converted into meat, it makes
much less food." The old saying that "the best is always the
cheapest" does not apply to food. The price of food is not regu-
lated by its value for nutriment, but by its scarcity, appearance,
agreeable taste, and the buyer's fancy. "There is no connection
between cost values and nutritive values." "The cheapest food is
that which supplies the most nutriment for the least money, and
the most economical is that which is the cheapest and at the same
time best adapted to the wants of the user." There is no more
nutriment in an ounce of the proteid of the tenderloin than in an
ounce of the proteid of the round steak, and there is as much
nutriment in a pound of wheat flour as there is in 3 1/2 quarts of
oysters which weigh 7 pounds. Canned tomatoes, usually con-
sidered a cheap article of diet, are a costly source of protein and
energy. "When a day laborer pays 7 1/2 cents for a pound of
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(AACookbook0270)
bread, he pays three times as much as his employer does when he
buys flour at six dollars a barrel. Ten cents expended for wheat
flour or corn meal will purchase a much larger amount of nutri-
ment than if expended for any other food material, unless it be
dried beans or peas."
The following case illustrates the small nutritive value of
certain well known articles of food: "A dietary study was taken
of the family of a skilled mill workman in New Jersey. The
number of meals taken by the different members of this family
during the study was equivalent to one man, 127 days, or
practically four months. During this time $2.16 was expended
for oranges and $3 for celery, making a total of $5.16 for these
articles, which between them furnished 150 grams of protein and
6,445 calories of energy. During the same time $5.16 was also
expended for cereal foods and sugars, and 3,375 grams of pro-
tein and 184,185 calories of energy were obtained, or twenty-five
times the amount furnished by the oranges and celery. The
amount expended for vegetables and fruits aside from the oranges
and celery amounted to $5.75, and furnished 1,909 grams of pro-
tein and 58,000 calories of energy, or, in round numbers, ten times
as much as was obtained in the oranges and celery." This is not
saying that people should not eat oranges and celery, for they
serve many useful purposes, but if a man has only a very small
amount of money to buy food for the purpose of nourishment,
these articles are expensive.
The Massachusetts Bureau of Labor, in collecting dietaries
among the poor, ascertained that this class of people in the city
usually bought the best cuts of meat and paid for them, and that
the most fastidious were those who could least afford to be so.
One meat man in Boston gave his experience with a poor woman
who always insisted upon buying tenderloin steak at 60 cents a
pound, while his wealthy customers bought the cheaper cuts.
By actual experiment the average waste found in fourteen
mechanics' families, in comfortable circumstances, amounted to 6
per cent of the amount purchased; that in professional men's
families to a little over 3 per cent. While the professional man
was paying 28 cents a day for his food and the mechanic 19 cents,
the former only wasted half as much as the latter.
Dietary studies were made in the families of a teacher and
tinner living in Lafayette, Ind., in 1895. The nutritive value of
the food was about the same for both families, but the great dif-
FOOD VALUES
ference lay in the cereals. The teacher's family had home-made
bread, more cereals, less vegetables and fruits than the tinner's.
The teacher obtained for 18 cents a day as much protein and
nearly as much energy as the tinner purchased for 26 cents.
In general it may be said that the cost of a diet may be diminished
by consuming less fruit, less expensive cuts of meat and fewer
vegetables. Fruits add comparatively little to the food value,
although they are valuable for other reasons. The cheaper cuts
of meat are often as nutritious as the more expensive; much
depends upon the cooking. Vegetable foods are essential to a
well regulated diet, although no great variety is demanded. The
cost of foods depends somewhat upon the locality. These remarks
apply more to cities and towns where fresh fruits and vegetables
are usually high, than to rural districts where people can raise
their own, or buy them at a moderate price. It is not practicable
for the housekeeper to determine the number of grams of proteid
or the amount of energy contained in certain foods, as is done at
experiment stations, nor is it necessary, but she can obtain much
valuable knowledge of food values that she can use with profit
to herself and family. "Experience has shown that the body is
best nourished when through long periods the food approximates
the requirements of so-called standards. Individual requirements
and peculiarities will always affect the choice of foods. In the
purchase of other things their value for the purpose for which
they are intended is considered as well as their cost. Without
doubt the same principle may be advantageously applied to the
purchase of food. By the exercise of a wise economy, based on
a knowledge of the real nutritive value of foods, a more satisfac-
tory diet can be obtained for a less sum than is at present
expended in many cases, or the cost of the diet may be diminished
without lessening its nutritive value."
The following classification and rules may be of practicable
value to busy housekeepers:
Foods containing a large amount of protein as compared
with the fuel value: Fish; veal; lean beef such as shank, shoulder,
corned, round, neck, and chuck; skim milk.
Foods containing a medium amount of protein: Fowl; eggs;
mutton leg and shoulder; beef, fatter cuts, such as rib, loin, rump,
flank and brisket; whole milk; beans and peas ; mutton chuck and
loin; cheese; lean pork; oatmeal and other breakfast foods; flour,
bread, etc.
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(AACookbook0271)
Foods containing little or no protein: Vegetables and fruit;
fat pork; rice; tapioca; starch; butter and other fats and oils;
sugar, syrups.
"(1) The use of any considerable amount of fat meat or
starchy food should be offset by the use of some material rich in
protein. Thus, if salt pork is to be eaten for dinner, veal, fish,
or lean beef might well be eaten for breakfast or supper or both.
Bean soup furnishes a considerable amount of protein, while
bouillon, consommé, or tomato soup are practically useless as a
source of nutriment. Skim milk also furnishes protein, with but
very little accompanying fats and carbohydrates to increase the
fuel value.
(2) The use of lean meats or fish for all three meals would
require the use of such foods as rice, tapioca, or cornstarch pud-
ding, considerable quantities of sugar and butter, and more vege-
tables, in order to furnish sufficient fuel value.
(3) Since flour, sugar, and butter or lard enter very largely
into pastries and desserts, the larger the quantities of these dishes
that are consumed the larger does the fuel value tend to become
as compared with the protein."
The following Tables are taken from Bulletins issued by the
U. S. Department of Agriculture, Washington, D. C.:
NUTRITIVE INGREDIENTS OF FOOD AND THEIR USES IN THE BODY.
Food as purchased contains
Edible portion: Flesh of meat, yolk and white of eggs, wheat flour, etc.
Refuse: Bones, entrails, shells, bran, etc.
Water
Nutrients
Protein
Fats
Carbohydrates
Mineral
matters.
USES OF NUTRIENTS.
Protein...Forms tissue (muscle, tendon, fat).
White (albumen) of eggs, curd
(casein) of milk, lean meat,
gluten of wheat, etc.
Fats...Form fatty tissue.
Fat of meat, butter, olive oil,
oils of corn and wheat, etc.
Carbohydrates...Transformed into fat
Sugar, starch, etc.
Mineral matters (ash)...Aid in forming bone, assist in digestion, etc.
Phosphates of lime, potash, soda,
etc.
All serve as fuel and
yield evergy in form of
heat and muscular
strength.
FOOD VALUES
The fuel value of food.---Heat and muscular power are forms
of force and energy. The energy is developed as the food is con-
sumed in the body. The unit commonly used in this measurement
is the calorie, the amount of heat which would raise the tempera-
ture of a pound of water 4°F.
The following general estimate has been made for the aver-
age amount of potential energy in 1 pound of each of the classes
of nutrients:
...Calories.
In 1 pound of protein...1,860
In 1 pound of fats...4,220
In 1 pound of carbohydrates...1,860
In other words, when we compare the nutrients in respect to
their fuel values, their capacities for yielding heat and mechanical
power, a pound of protein of lean meat or albumen of egg is just
about equivalent to a pound of sugar or starch, and a little over
2 pounds of either would be required to equal a pound of the fat
of meat or butter or the body fat.
STANDARDS FOR DAILY DIETARIES.
Nutrients
Protein Fat Carbohydrates Fuel value
European: Pound pound pounds calories
Man at moderate work... 0.26 0.12 1.10 3,055
Man at hard work... .32 .22 .99 3,370
American:
Man without muscular woak... .20 ... ... 3,000
Man with light muscular work... .22 ... ... 3,000
Man with moderate muscular work... .28 ... ... 3,500
Man with hard muscular work... .39 ... ... 4,500
The table of composition of food materials shows the amount
of water, protein, fat, carbohydrates, and ash content and the total
fuel value per pound. The protein, fat, and carbohydrates all
furnish energy. In addition to furnishing energy, protein forms
tissue. Since protein and energy are the essential features of
food, dietary standards may be expressed in their simplest form
in terms of protein and energy alone.
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(AACookbook0272)
***
AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS.
Food materials (as purchased). Refuse. Water. Protein. Fat. Carbohydrates. Ash. Fuel value per pound.
ANIMAL FOOD.
Beef, fresh Per ct. Per ct. per ct. Per ct. Per ct. Per ct. calories.
Chuck ribs... 16.3 52.6 15.5 15.0 ... 0.8 910
Flank... 10.2 54.0 17.0 19.0 ... .7 1,105
Loin... 13.3 52.5 16.1 17.5 ... .9 1,025
Porterhouse steak... 12.7 52.4 19.1 17.9 ... .8 1,100
Sirloin steak... 12.8 54.0 16.5 16.1 ... .9 975
Neck... 27.6 45.9 14.5 11.9 ... .7 1,165
Ribs... 20.8 43.8 13.9 21.2 ... .7 1,135
Rib rolls... ... 63.9 19.3 16.7 ... .9 1,055
Round... 7.2 60.7 19.0 12.8 ... 1.0 890
Rump... 20.7 45.0 13.8 20.2 ... .7 1,090
Shank, fore... 36.9 42.9 12.8 7.3 ... .6 545
Shoulder and cold... 16.4 56.8 16.4 9.8 ... .9 715
Fore quarter... 18.7 49.1 14.5 17.5 ... .7 995
Hind quarter... 15.7 50.4 15.4 18.3 ... .7 1,045
Beef, corned, canned, pickled, and dried:
Corned beef... 8.4 49.2 14.3 23.8 ... 4.6 1,245
Tongue, pickled... 6.0 58.9 11.9 19.2 ... 4.3 1,010
Dried, salted, and smoked... 4.7 53.7 26.4 6.9 ... 8.9 790
Canned boiled beef... ... 51.8 25.5 22.5 ... 1.3 1,410
Canned corned beef... ... 51.8 26.3 18.7 ... 4.0 1,270
Veal:
Breast... 21.3 52.0 15.4 11.0 ... .8 745
Leg... 14.2 60.1 15.5 7.9 ... .9 625
Leg cutlets... 3.4 68.3 20.1 7.5 ... 1.0 695
Fore quarter... 24.5 54.2 15.1 6.0 ... .7 535
Hind quarter... 20.7 56.2 16.2 6.6 ... .8 580
Mutton:
Flank... 9.9 39.0 13.8 36.9 ... .6 1,770
Leg, hind... 18.4 51.2 15.1 14.7 ... .8 890
Loin chops... 16.0 42.0 13.5 28.3 ... .7 1,415
Fore quarter... 21.2 41.6 12.3 24.5 ... .7 1,235
Hind quarter, without tallow... 17.2 45.4 13.8 23.2 ... .7 1,210
Lamb:
Breast... 19.1 45.5 15.4 19.1 ... .8 1,075
Leg, hind... 17.4 52.9 15.9 13.6 ... .9 860
Pork, fresh:
Ham... 10.7 48.0 13.5 25.9 ... .8 1,320
Loin chops... 19.7 41.8 13.4 24.2 ... .8 1,245
Shoulder 12.4 44.9 12.0 29.8 ... .7 1,450
Tenderloin... ... 66.5 18.9 13.0 ... 1.0 895
Pork, salted, cured, and pickled:
Ham, smoked... 13.6 34.8 14.2 33.4 ... 4.2 1,635
Shoulder, smoked... 18.2 36.8 13.0 26.6 ... 5.5 1,335
Salt pork... ... 7.9 1.9 86.2 ... 3.9 3,555
Bacon, smoked... 7.7 17.4 9.1 62.2 ... 4.1 2,715
Sausage:
Bologna... 3.3 55.2 18.2 19.7 ... 3.8 1,155
pork... ... 39.8 13.0 44.2 1.1 2.2 2,075
Frankfort... ... 57.2 19.6 18.6 1.1 3.4 1,155
Soups:
Celery, cream of... ... 88.6 2.1 2.8 5.0 1.5 235
Beef... ... 92.9 4.4 .4 1.1 1.2 120
Meat stew... ... 84.5 4.6 4.3 5.5 1.1 365
Tomato... ... 90.0 1.8 1.1 5.6 1.5 185
Poultry:
Chicken, broilers... 41.6 43.7 12.8 1.4 ... .7 305
Fowls... 25.9 47.1 13.7 12.3 ... .7 765
Goose... 17.6 38.5 13.4 29.8 ... .7 1,475
Turkey... 22.7 42.4 16.1 18.4 ... .8 1,060
Fish:
Cod, dressed... 29.9 58.5 11.1 .2 ... .8 220
Halibut, steaks or sections... 17.7 61.9 15.3 4.4 ... .9 475
Mackerel, whole... 44.7 40.4 10.2 4.2 ... .7 370
Perch, yellow dressed... 35.1 50.7 12.8 .7 ... .9 275
Shad, whole... 50.1 35.2 9.4 4.8 ... .7 380
Shad roe... ... 71.2 20.9 3.8 2.6 1.5 600
Fish, preserved:
Cod, salt... 24.9 40.2 16.0 .4 ... 18.5 325
Herring, smoked... 44.4 19.2 20.5 8.8 ... 7.4 755
Fish, canned:
Salmon... ... 63.5 21.8 12.1 ... 2.6 915
Sardines... 15.0 53.6 23.7 12.1 ... 5.3 950
Shellfish:
Oysters, "solids" ... ... 88.3 6.0 1.3 3.3 1.1 225
Clams... ... 80.8 10.6 1.1 5.2 2.3 340
Crabs... 52.4 36.7 7.9 .9 .6 1.5 200
Lobsters... 61.7 30.7 5.9 .7 .2 .8 145
1 Refuse, oil.
***
Food materials (as purchased). Refuse. Water. Protein. Fat.
Carbohydrates. Ash. Fuel value per pound.
ANIMAL FOOD---continued. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Calories.
Eggs: Hen's Eggs... 1 11.2 65.5 13.1 9.3 ... 0.9 635
Dairy products, etc.:
Butter... ... 11.0 1.0 85.0 ... 3.0 3,410
Whole milk... ... 87.0 3.3 4.0 5.0 .7 310
Skim milk... ... 90.5 3.4 .3 5.1 .7 165
Butter milk... ... 91.0 3.0 .5 4.8 .7 160
Condensed milk... ... 26.9 8.8 8.3 54.1 1.9 1,430
Cream... ... 74.0 2.5 18.5 4.5 .5 865
Cheese, cheddar... ... 27.4 27.7 36.8 4.1 4.0 2,075
Cheese, full cream... ... 34.2 25.9 33.7 2.4 3.8 1,885
VEGETABLE FOOD.
flour, meal, etc.:
Entire-wheat flour... ... 11.4 13.8 1.9 71.9 1.0 1,650
Graham flour... ... 11.3 13.3 2.2 71.4 1.8 1,645
wheat flour, patent roller process---
High-grade and medium... ... 12.0 11.4 1.0 75.1 .5 1,635
Low grade... ... 12.0 14.0 1.9 71.2 .9 1,640
Macaroni, vermicelli, etc... ... 10.3 13.4 .9 74.1 1.3 1,645
Wheat breakfast food... ... 9.6 12.1 1.8 75.2 1.3 1,680
Buckwheat flour... ... 13.6 6.4 1.2 77.9 .9 1,605
Rye flour... ... 12.9 6.8 0.9 78.7 .7 1,620
Corn meal... ... 12.5 9.2 1.9 75.4 1.0 1,635
Oat breakfast food... ... 7.7 16.7 7.3 66.2 2.1 1,800
Rice... ... 12.3 8.0 .3 79.0 .4 1,620
Tapioca... ... 11.4 .4 .1 88.0 .1 1,650
Starch... ... ... ... ... 90.0 ... 1,675
Bread, pastry, etc.:
White bread... ... 35.3 9.2 1.3 53.1 1.1 1,200
Brown bread... ... 43.6 5.4 1.8 47.1 2.1 1,040
Graham bread... ... 35.7 8.9 1.8 52.1 1.5 1,195
Whole-wheat bread... ... 38.4 9.7 .9 49.7 1.3 1,130
Rye bread... ... 35.7 9.0 .6 53.2 1.5 1,170
Cake... ... 19.9 6.3 9.0 63.3 1.5 1,630
Cream crackers... ... 6.8 11.3 10.5 69.7 1.7 1,925
Oyster crackers... ... 4.8 9.7 12.1 70.5 2.9 1,910
Soda crackers... ... 5.9 9.8 9.1 73.1 2.1 1,875
Sugars, etc.:
Molasses... ... ... ... ... 70.0 ... 1,225
Candy 2... ... ... ... ... 96.0 ... 1,680
Honey... ... ... ... ... 81.0 ... 1,420
Sugar, granulated... ... ... ... ... 100.0 ... 1,750
Maplesirup... ... ... ... ... 71.4 ... 1,250
Vegetables:3
Beans, dried... ... 12.6 22.5 1.8 59.6 3.5 1,520
Beans, Lima, shelled... ... 68.5 7.1 .7 22.0 1.7 540
Beans, string... 7.0 83.0 2.1 .3 6.9 .7 170
Beets... 20.0 70.0 1.3 .1 7.7 .9 160
Cabbage... 15.0 77.7 1.4 .2 4.8 .9 115
Celery... 20.0 75.6 .9 .1 2.6 .8 65
Corn, green (sweet), edible portion... ... 75.4 3.1 1.1 19.7 .7 440
Cucumbers... 15.0 81.1 .7 .2 2.6 .4 65
Lettuce... 15.0 80.5 1.0 .2 2.5 .8 65
Mushrooms... ... 88.1 3.5 .4 6.8 1.2 185
Onions... 10.0 78.9 1.4 .3 8.9 .5 190
Parsnips 20.0 66.4 1.3 .4 10.8 1.1 230
Peas (Pisum sativum), dried... ... 9.5 24.6 1.0 62.0 2.9 1,565
Peas (Pisum sativum), shelld... ... 74.6 7.0 0.5 16.9 1.0 440
Cowpeas, dried... ... 13.0 21.4 1.4 60.8 3.4 1,505
Potatoes... 20.0 62.6 1.8 .1 14.7 .8 295
Rhubarb... 40.0 56.6 .4 .4 2.2 .4 60
Sweet potatoes... 20.0 55.2 1.4 .6 21.9 .9 440
Spinach... ... 92.3 2.1 .3 3.2 2.1 95
Squash... 50.0 44.2 .7 .2 4.5 .4 100
Tomatoes... ... 94.3 .9 .4 3.9 .5 100
Turnips... 30.0 62.7 .9 .1 5.7 .6 120
Vegetables, canned:
Backed beans... ... 68.9 6.9 2.5 19.6 2.1 555
Peas ( Pisum, sativum), green... ... 85.3 3.6 .2 9.8 1.1 235
Corn, green... ... 76.1 2.8 1.2 19.0 .9 430
Succotash... ... 75.9 3.6 1.0 18.6 .9 425
Tomatoes... ... 94.0 1.2 .2 4.0 .6 95
1 Refuse, shell.
2 Plain confectionery not containing nuts, fruit, or chocolate.
3 Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin,
seeds, etc. The amount varies with the method of preparing the vegetables, and can not be accu-
rately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent
approximately the amount of refuse in these foods as ordinarily prepared,
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(AACookbook0273)
Food materials (as purchased). Refuse. Water. Protein. Fat. Carbohydrates. Ash. Fuel value per pound.
VEGETABLE FOOD---continued.
Fruits, berries, etc., fresh:1
Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Calories.
Apples 25.0 63.3 0.3 0.3 10.8 0.3 190
Bananas 35.0 48.9 .8 .4 14.3 .6 260
Grapes 25.0 58.0 1.0 1.2 14.4 .4 295
Lemons 30.0 62.5 .7 .5 5.9 .4 125
Muskmelons 50.0 44.8 .3 ... 4.6 .3 80
Oranges 27.0 63.4 .6 .1 8.5 .4 150
Pears 10.0 76.0 .5 .4 12.7 .4 230
Persimmons, edible portion ... 66.1 .8 .7 31.5 .9 550
Raspberries ... 85.8 1.0 ... 12.6 .6 220
Strawberries 5.0 85.9 .9 .6 7.0 .6 150
Watermelons 59.4 37.5 .2 .1 2.7 .1 50
Fruits, dried:
Apples ... 28.1 1.6 2.2 66.1 2.0 1,185
Apricots ... 29.4 4.7 1.0 62.5 2.4 1,125
Dates 10.0 13.8 1.9 2.5 70.6 1.2 1,275
Figs ... 18.8 4.3 .3 74.2 2.4 1,280
Raisins 10.0 13.1 2.3 3.0 68.5 3.1 1,265
Nuts:
Almonds 45.0 2.7 11.5 30.2 9.5 1.1 1,515
Brazil nuts 49.6 2.6 8.6 33.7 3.5 2.0 1,485
Butternuts 86.4 .6 3.8 8.3 .5 .4 385
Chestnuts, fresh 16.0 37.8 5.2 4.5 35.4 1.1 915
Chestnuts, dried 24.0 4.5 8.1 5.3 56.4 1.7 1,385
Cocoanuts 2 48.8 7.2 2.9 25.9 14.3 .9 1,295
Cocoanut, prepared ... 3.5 6.3 57.4 31.5 1.3 2,865
Filberts 52.1 1.8 7.5 31.3 6.2 1.1 1,430
Hickory nuts 62.2 1.4 5.8 25.5 4.3 .8 1,145
Pecans, polished 53.2 1.4 5.2 33.3 6.2 .7 1,465
Peanuts 24.5 6.9 19.5 29.1 18.5 1.5 1,775
Piñon (pinus edulis) 40.6 2.0 8.7 36.8 10.2 1.7 1,730
Walnuts, black 74.1 .6 7.2 14.6 3.0 .5 730
Walnuts, English 58.1 1.0 6.9 26.6 6.8 .6 1,250
Miscellaneous:
Chocolate ... 5.9 12.9 48.7 30.3 2.2 5,625
Choca, powdered ... 4.6 21.6 28.9 37.7 7.2 2,160
Cereal coffee, infusion (1 part boiled
In 20 parts water)3 ... 98.2 .2 ... 1.4 .2 30
1 Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly
classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically
the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily
rejected with the skin and seeds and other inedible portions. The edible material which is thus
thrown away, and should properly be classed with the waste, is here classed with the refuse. The
figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily
rejected.
2 Milk and shell.
3 The average of five analyses of cereal coffee grain is: Water 9.2, protein 13.3, fat 3.4, carbohydrates
72.6, and ash 4.5 percent. Only a portion of the nutrients, however, enter into the infusion. The
average in the table represents the available nutrients in the beverage. Infusions of genuine coffee
and of tea like the above contain practically no nutrients.
Observation has shown that as a rule a woman requires less
food than a man, and the amount required by children is still less,
varying with the age. It is customary to assign certain factors
which shall represent the amount of nutrients required by children
of different ages and by women as compared with adult man.
The various factors which have been adopted are as follows:
Factors used in calculating meals consumed in dietary studies.
One meal of woman equivalent to o.8 meal of man at mod-
erate muscular labor.
FOOD VALUES
One meal of boy 14 to 16 years of age, inclusive, equivalent
to 0.8 meal of man.
One meal of girl 14 to 16 years of age, inclusive, equivalent
to 0.7 meal of man.
One meal of child 10 to 13 years of age, inclusive, equivalent
to 0.6 meal of man.
One meal of child 6 to 9 years of age, inclusive, equivalent to
0.5 meal of man.
One meal of child 2 to 5 years of age, inclusive, equivalent to
0.4 meal of man.
One meal of child under 2 years of age equivalent to 0.3 meal
of man.
These factors are based in part upon experimental data and
in part upon arbitrary assumptions. They are subject to revision
when experimental evidence shall warrant more definite conclu-
sions.
One pound contains 456.6 grams.
A woman at moderate work requires about 100 grams of
protein and 2,800 calories of energy.
A woman doing little muscular work, 90 grams of protein
and 2,400 calories of energy.
Four men generally equal five women in dietary.
DIETARY STUDIES AT THE BOSTON SCHOOL OF HOUSEKEEPING, 1902.
1. Dietary of medium cost, or, about 25 cents a day for each
person.
Daily Menu.
THURSDAY, JANUARY 9.
Breakfast.---Wheat breakfast food, bacon, creamed potatoes,
wheat bread.
Luncheon.---Finnan Haddie, boiled samp, lettuce salad, gin-
gerbread, full-cream cheese, Russian tea.
Dinner.---Clear turkey-stock soup, roast mutton, escalloped
onions, roasted potatoes, apricot pie.
FRIDAY, JANUARY 10.
Breakfast.---Oranges, shredded-wheat biscuit, creamed cod-
fish, baked potatoes, entire-wheat muffins.
Luncheon.---Beef loaf, creamed spaghetti, stewed prunes,
toasted Boston crackers, Russian tea.
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(AACookbook0274)
Dinner.--Baked haddock, egg sauce, mashed potatoes,
creamed carrots and canned peas, lettuce salad, salted wafers,
apple pie, pale American cheese.
SATURDAY, JANUARY 11.
Breakfast.--Oranges, rolled-oat breakfast food, Finland
bloaters, creamed toast, graham muffins.
Luncheon.--Rice and mutton croquettes, escalloped macaroni
and tomato, pop-corn brittle, Russian tea.
Dinner.--Split-pea soup, roast veal, Saratoga potatoes,
creamed salsify, farina pudding with thin cream.
SUNDAY, JANUARY 12.
Breakfast.--Oranges, wheat breakfast food, Boston baked
beans, Boston brown bread.
Dinner.--Clear beef-stock soup, roast fowl, dressing, gravy,
boiled rice, lettuce salad, frozen-fig pudding, coffee.
Supper.--Creamed veal on toast, bread and butter sand-
wiches, Norwegian apple pudding with thin cream, cocoa.
MONDAY, JANUARY 13.
Breakfast.--Oranges, wheat breakfast food, codfish balls,
corn bread.
Luncheon.--Clam chowder, baked beans and lettuce salad,
hot wheat rolls, coffee jelly with thin cream, Russian tea.
Dinner.--Clear chicken soup, roast beef rump, creamed lima
beans, roasted potatoes, sliced oranges and bananas, sugar cookies.
TUESDAY, JANUARY 14.
Breakfast.--Bananas, corn-meal mush, creamed dried beef,
wheat muffins.
Luncheon.--Escalloped fowl and spaghetti, baked mashed
potatoes, hot wheat rolls, German fried toast with foam sauce.
Dinner.--Baked beans and tomato soup, meat pie (made from
rump roast), roasted sweet potatoes, lemon sherbet, sugar cookies.
WEDNESDAY, JANUARY 15.
Breakfast.--Oranges, rolled-oat breakfast food, creamed
hard-boiled eggs on toast, entire-wheat raised biscuit.
Luncheon.--Cream of lima-bean soup, pork sausages,
steamed brown bread, dates and peanuts.
Dinner.--Clear beef-stock soup, beefsteak (rump), boiled
samp, escalloped tomato, Spanish pickle, lettuce salad, tapioca
cream.
2. Dietary of low cost, or, about 17 cents a day for each per-
son.
Daily Menu.
WEDNESDAY, MARCH 12.
Breakfast.--Shredded-wheat biscuit, sausages, hominy cakes
with lemon syrup, corn bread.
Luncheon.--Codfish loaf with parsley sauce, baked potatoes,
stewed prunes, graham rolls.
Dinner.--Split-pea soup, shoulder of mutton (roasted and
stuffed), gravy, boiled samp, escalloped tomatoes, graham bread,
lemon sherbet.
THURSDAY, MARCH 13.
Breakfast.--Wheat breakfast food, smelts, creamed toast,
graham muffins.
Luncheon.--Clear mutton stock soup, beef loaf with brown
sauce, steamed brown bread, dates and peanuts.
Dinner.--Beef stew and dumplings, creamed lima beans,
boiled rice, sliced bananas dressed with lemon juice and powdered
sugar.
FRIDAY, MARCH 14.
Breakfast.--Rolled-oat breakfast food, creamed codfish, fried
cornmeal mush, buttered toast.
Luncheon.--Baked beans and tomato soup, macaroni with
cheese, German potato salad, wheat rolls, hot gingerbread, Rus-
sian tea.
Dinner.--Clear beef-stock soup, escalloped haddock, lettuce
salad, sweet potato browned in sugar syrup, steamed suet pudding
(with dates) and lemon sauce.
3. Dietary of high cost, or, about 53 cents a day for each
person.
Daily Menu.
WEDNESDAY, APRIL 30.
Breakfast.--Strawberries, shredded-wheat biscuit, broiled
bluefish, potato balls with parsley dressing, popovers.
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Luncheon.--Fricasseed oysters in croustades, stuffed potatoes,
peas, Roman lettuce salad with full-cream cheese, coffee.
Dinner.--Gear barley soup, braised fowl with mushroom
sauce, boiled rice, asparagus, lettuce salad, cheese wafers, orange
bomb glace, angel cake.
THURSDAY, MAY 1.
Breakfast.--ranges, rolled-oat breakfast food, eggs poached
in cream (served on toast), white corn bread.
Luncheon.--Cream of corn soup with popcorn, salmon
creams with sauce hollandaise, potato roses, hot graham rolls,
strawberry queen of puddings with thin cream.
Dinner.--Victoria (chicken soup), broiled shad roe with
maître d'hotel sauce, horseradish sandwiches, roast beef (rump),
Yorkshire pudding, roasted potatoes, creamed turnips, June fruit
salad, Camembert cheese canapés, coffee.
FRIDAY, MAY 2.
Breakfast.--Grape fruit, wheat breakfast food, rump steak
(garnished with water cress), baked potatoes, buttered toast,
orange marmalade.
Luncheon.--Cream of asparagus soup, ragout of duck, let-
tuce and orange salad, brown bread sandwiches filled with cream
cheese and water cress, wheat-bread sandwiches filled with cu-
cumbers dressed with maître d'hotel butter, caramel charlotte
russe.
Dinner.--Clear tomato soup, broiled mackerel garnished with
lemon and parsley, cucumbers with French dressing, potatoes
with maître d'hotel dressing, spinach on toast, chicory salad,
cheese croquettes, tutti-frutti ice cream, coffee.
4. THE INVALID'S TRAY.
Perhaps the meat preparation that is most frequently used for
invalids, is beef tea. Contrary to the popular belief, beef tea is
very deficient in nutritive matter. As usually prepared, it amounts
to little more than a palatable stimulant, containing extractives,
salines and no albumen. It may be given occasionally to convales-
cents requiring a stimulant, as it is generally well borne. A per-
son would die of starvation if obliged to depend very long upon
beef tea as a food.
Of all forms of liquid meat preparations, beef juice contains
the most nourishment. It is somewhat difficult to make, and but
a small quantity in bulk is obtained from the meat. Different
broths are sometimes recommended for the sick. The following
are simple directions for preparing liquid foods from meats:
Simple Beef Tea.
Cut into small pieces, or grind, a pound of round steak or
sirloin, free from fats. Place in a granite kettle with a quart of
cold water, gently boil from a half to a whole hour, adding water
as it evaporates. Strain, salt and serve hot. This is the simplest
way of making beef tea.
Beef Tea.
Place one pound of lean beef, free from fat; in a fruit can
with a pint of cold water. Let it stand an hour or two, stirring
frequently. Place in a kettle of cold water, bring to a boil and
continue to boil two hours. Strain and season and serve hot.
The sediment that settles to the bottom should be added to the
tea when served.
Beef Essence.
Place one pound of lean meat, chopped and freed from fat,
in a can and securely cover, but put no water with it. Boil in a
kettle of water, several hours, four or five. Press out the juice
and serve hot. This is a stronger preparation than beef tea, but
not so strong as beef juice.
Beef Juice.
Neatly trim a pound of best round or sirloin so that only lean
meat will remain. Broil quickly, so as to sear over the outside
of the meat. Then press in a meat press or lemon squeezer.
Season the juice and serve hot. The juice thus obtained will be
comparatively small in quantity, but it is the most nutritous form
of liquid food made from beef.
Dr. Fothergill's directions for making beef tea containing
as much as possible of the meat contents:
"Let the cook take half a pound of fresh killed beef for every
pint of beef tea required and remove all fat, sinew, veins and bone.
Let it be cut into pieces under half an inch square and soak for
twelve hours in one-third of the water. Let it then be taken out
and simmered for two hours in the remaining two-thirds of the
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water, the quantity lost by evaporation being replaced from time
to time. The boiling liquor is then to be poured on the cold liquor
in which the meat was soaked. The solid meat is to be dried,
pounded in a mortar, freed from all stringy parts and mixed with
the rest." This is a noted recipe.
Chicken or mutton broth may be made the same as beef
tea. Cut the chicken or mutton into small pieces (add the chicken
bones crushed), drop into cold water and gently boil. A little
thickening adds to the food value.
Chicken or mutton broth may also be made by letting the
minced meat stand in a jar of cold water, about a pint to a pound
of meat, about three hours, then gently boil two hours. Strain,
season and serve hot.
If mutton is used for broth, trim very carefully, and skim
during cooking.
Oatmeal and Beef Broth.
Let two tablespoonfuls of oatmeal gently simmer in a pint of
water for a couple of hours, or soak over night. Strain the oat-
meal water and add to it one pint of beef tea, or half a pint of beef
essence. Let boil a few minutes, season and serve hot. This is
very nourishing.
meat powder is made by slowly drying in the oven minced
Meat previously well boiled. When dry grind in a fine mill as a
coffee-mill. Can be added to soups, broths and milk.
Boiled flour is made by tying a quantity in a cloth bag and boiling constantly four or five hours. The hard ball of flour can
be grated and used as other flour.
Baked flour is prepared by putting it on earthen plates or
granite, and baking in a slow oven three hours. When done it
should be a rich, light brown color. Be very careful not to scorch.
Either of these flours is considered preferable to plain flour in thickening foods for infants and invalids.
Consommé.
Mince up a pound of lean beef and put it into a saucepan
with three pints of water. Boil down to one pint, frequently
skimming, and strain. Mince up half a pound of lean beef and
mix it well with three raw eggs; beat up this mixture with the
broth and boil for half an hour. (Cautley.)
When fatigued, try a simple meal of the following: Broil
a tender piece of sirloin or porterhouse steak, about an inch thick,
place upon a hot platter, season with a little salt and butter, after
it is cooked. Serve nothing with the meat unless a little stale
bread. This is a pleasant and useful change when too much
starchy food has been taken, or when the stomach craves food
that may not agree with it.
Bananas.
Many people cannot easily digest bananas, especially children,
although they are used in great quantities in this country. For
very young children they are not recommended. The flour made
from well ripened bananas is highly digestible and can be made
into porridge as other flour, served with cream if desired.
Biscuits.
The following is an excellent recipe for diabetics and those
suffering from catarrh of the stomach. It was used for many
years by a most successful physician in Cleveland, Ohio: Add
to one quart of gluten entire wheat flour, a pinch of table salt,
one tablespoon of good butter, and a heaping spoonful (teaspoon)
of baking powder. Rub these evenly together, thin sufficiently
to form into biscuits, with sweet milk. Bake in a moderate oven.
When done, take out, split in two, turn soft side up, place on
tins again and return to the oven. Slightly brown. Use the day
after they are made. Very nourishing served with hot milk.
To Cook an Egg.
Let a pint of water come to a boil, drop in a fresh egg,
remove from fire and let stand six minutes for a soft boiled,
eight minutes for medium boiled.
Milk Porridge.
Heat a pint of milk in a double boiler. When near the boil-
ing point sift in a tablespoonful or two of flour, stirring cons-
tantly. Boil about five minutes. A little water can be added
to the milk, or, the flour can be smoothed to a paste and then
added, stirring all the time; salt to taste, and serve hot or warm.
Sweetbreads are a valuable addition to soups or broths for
invalids. Cook until tender and chop fine and rub through a
sieve and add to the soup.
A fresh egg beaten with a little salt and sugar over which
pour a cup of boiling milk is said to be a good food for dyspeptics.
An egg submerged in water heated to just below the boiling
point and kept at that temperature for half an hour is said to be
nearly as easy to digest as a raw egg.
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An Attractive Way to Prepare an Egg for the Invalid.
Beat the white to a stiff froth, half fill a shallow cup with it
and then drop the yolk lightly in the center. Set in a kettle of
boiling water or steam until soft or medium cooked, as desired.
Rice Cream. (From Food. January, 1894.)
Two tablespoonfuls of rice, 2 cups of milk, 1 saltspoonful of
salt, 2 tablespoonfuls of sugar, 2 eggs. Clean the rice by washing
it several times in cold water; cook it in a double boiler until the
grains will mash. Three hours will generally be required to do
this. Should the milk evaporate, restore the amount lost. When
the rice is perfectly soft, press it through a coarse soup strainer
or colander into a saucepan, return it to the fire, and while it is
heating beat the eggs and sugar and salt together until very light.
When the rice boils, pour the eggs in rather slowly, stirring
lightly with a spoon for three or four minutes, or until it
coagulates, and the whole is like a thick, soft pudding; then
remove from the fire and pour it into a dish. By omitting the
yolks and using the whites only, a delicate cream is obtained.
Nutritious Coffee. (Ringer.)
Dissolve a little isinglass in water, then put an ounce of
freshly ground coffee into a saucepan with one pint of new milk,
which should be nearly boiling before the coffee is added; boil
together for three minutes; clear it by pouring some of it into a
cup and dashing it back again, add the isinglass, and leave it to
settle on the back of the stove for a few minutes. Beat up an egg
in a breakfast cup, and pour the coffee upon it; if preferred,
drink without the egg.
Hominy Grits.
Boil two tablespoonfuls of hominy until quite soft, and then
rub into it a teaspoonful of butter thoroughly, add a pint of boil-
ing milk, stirring all the time, strain and return to fire and boil
up again. Salt, and serve with a little sugar and cream if desired.
Milk and Egg Albumen. (Cautley.)
Shake up together for five minutes the whites of three eggs
and three tablespoonfuls of lime water. Add one pint of cold
milk, previously boiled, with constant stirring for ten minutes.
Keep in a cool place. A nutritious food for older children.
Corn Starch Pudding.
One quart of milk, four tablespoonfuls of cornstarch, four
eggs, one tablespoonful of butter, six tablespoonfuls of sugar.
Dissolve the cornstarch in a little cold milk, and having heated the
rest of the milk to boiling, stir this in and boil three minutes,
stirring it all the time. Take from the fire and while still hot,
put in the butter. Set away until cold. Beat the eggs very light,
whites and yolks separately. Stir the sugar and any flavoring
desired in the yolks and then add the beaten whites, and stir in
the cornstarch, beating thoroughly to a custard. Turn it into
a buttered dish and bake half an hour. Serve cold or warm.
(Fothergill.)
Cream for Convalescents.
Beat the yolks of four eggs, three tablespoonfuls of sugar
and the rind (grated lightly) and the juice of a small lemon or
orange. Add a teaspoonful of powdered sugar to the whites of
the eggs and beat until stiff. Place the vessel containing the
beaten yolks in a pot of boiling water, cook gently, stirring all the
time. When it begins to thicken, stir in the whites of the eggs
until thoroughly mixed, then put it to cool. Serve in small
glasses. (Fothergill.)
Hollandaise Sauce, to be used with Vegetables or Fish.
Mix equal quantities of butter and flour together over the
fire until quite smooth, add a little boiling water, and after taking
off the fire add the yolks of two eggs slowly, and nutmeg and
lemon juice according to taste. It should be about the thickness
of good cream, and quite smooth. (Fothergill.)
Dressing.
Mix well together a quarter of a pound of butter and a
tablespoonful of baked flour, and gradually add to them a pint of
boiling water, stirring all the time. Boil 10 minutes, then add
four hard-boiled eggs cut into small pieces. Boil again and serve.
Fothergill's Milk Porridge.
One pint of boiling water; mix a large spoonful of flour in
a little cold water. Stir it into the water while boiling; let it boil
15 minutes; then add a teacupful of milk and a little salt. Give
another boil.
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Prunes.
Many people do not appreciate the value of prunes. Weak
stomachs will bear good prunes, well cooked, almost better than
any other kind of fruit. For invalids cook them until soft (they can
be soaked in water first), and add a very little sugar. Some can
relish them without any. The small cherry prunes, properly
cooked and served with syrup, are almost as delicious as cherries.
They are good served with cereals for breakfast.
Koumiss is a milk preparation made with yeast; juncket is
milk prepared with rennet or pepsin.
Juncket.
Heat slightly a pint of sweet milk, and add a little sugar and
two teaspoonfuls of essence of rennet, a little nutmeg and cinna-
mon. Serve cold.
Juncket.
Heat a pint of milk "milk warm," add two teaspoonfuls of
the wine of pepsin or any good preparation of rennet. Let it
stand until it curdles and serve with sugar, cream and nutmeg.
Juncket is frequently made with the juncket tablets.
Koumiss, or Fermented Milk.
Fill about two-thirds full cans or bottles with nearly cold
boiled milk and a small piece of lump sugar, and a quarter of a
cake of Vienna yeast. Securely cover the tops of the cans, shake
twice a day. Will be ready in a week to use.
Rice Water.
Take a large tablespoonful of rice and cook it in a quart of
water slowly for two hours or even longer. Stir frequently.
Strain and flavor with nutmeg, lemon or what is desired.
Always wash rice very thoroughly before using. Or the rice can
be soaked a couple of hours in warm water and then boiled until
it is very soft.
Egg-Nog.
Egg-nog can be made with scalded or plain milk, as it agrees
with the patient. Beat thoroughly the yolk of a fresh egg in a
glass with one heaping teaspoonful of white sugar, nearly fill
the glass with sweet milk and add the white of the egg beaten to
a froth, mix gently and drink. Some like the addition of a des-
sertspoonful of brandy. Made still richer by the addition of a
little sweet cream. A very nutritous drink.
Rice Pudding.
Swell gently in a pint of new milk a half cupful of rice.
When cool add the yolks of three eggs, well beaten, and half a
cup of white sugar, one tablespoonful of best butter, a little grated
lemon peel if desired, or nutmeg. Butter an earthen dish and
pour in the mixture, and put on the top the whites of the eggs
beaten with three tablespoonfuls of sugar. Bake until the top
is well browned.
Toast water is sometimes a useful drink in fevers. Pour
boiling water over several slices of nicely browned toast, strain
and cool. By no means let the toast be burned even slightly.
(Contributed by Mrs. Gregory E. Dibble.)
Oat Meal Gruel.
One large cup fine oatmeal, 1 1/2 cups cold water poured on
the oatmeal; wash until the water becomes thick. Strain this
into a basin, season with salt, add very little butter and boil until
thick as cream, stirring constantly. Add a dessertspoonful of
brandy just before it is done. This is very nourishing and suits
a dyspeptic when nothing else will.
(Contributed by Mrs. J. O. Reed.)
Potato Soup.
Boil good sized potato, until soft, in 1 pt. water; have ready
a bowl in which 1 gill of thick, sweet cream has been whipped to
a stiff froth; into this rub the potato through a sieve, add some
little squares or broken bits of hot toast and over all pour the
boiling hot potato broth; season and serve immediately.
Chicken Broth.
Beat 1 fresh egg in a bowl and add gradually, stirring con-
stantly, 1 pt. hot, seasoned chicken broth. Serve with toasted
cracker.
Foam Coffee.
When the patient is tired of plain coffee, it is sometimes ren-
dered more palatable by pouring the hot coffee into a well beaten
egg just before serving.
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(Contributed by Mrs. O. C. Wicks.)
Chicken Broth.
Wash 1/2 the breast and a wing of a tender chicken. Put in
saucepan with 1 1/2 pts. water, a little salt and a tablespoonful of
rice or pearl barley. Let it simmer slowly and skim. When the
chicken is thoroughly done take it out of the broth. Serve the
latter in a bowl with light bread or a fresh cracker.
Beef Tea.
Cut about 1 lb. lean beef into small pieces, put into a wide
mouthed bottle, such as a pickle bottle, cork tightly, and place
in a pot of cold water. Heat gradually, then let boil slowly 2
or 3 hours, when all the juice will be extracted. Now pour off
the juice, season with salt carefully, as it requires very little.
When cold skim off all the globules of fat.
Cornmeal Gruel.
Take 1/2 pt. sifted cornmeal. White cornmeal is the only
kind fit to use in making gruel. Moisten it with cold water and
stir in 1 1/2 pts. boiling water, and add salt to taste. Stir well, so
that there will be no lumps, and let boil 1 hour.
To Prepare an Uncooked Egg.
Beat well the yolk and 1 teaspoonful of sugar in a goblet,
then stir in 1 or 2 teaspoonfuls of brandy, sherry or port wine.
Add to this mixture the white of the egg beaten to a stiff froth.
Stir all well together. It should quite fill the goblet. If wine
is not desired, flavor the egg with nutmeg, but it is very pala-
table without any flavoring at all.
Panada.
Break in pieces some stale loaf bread and put in a saucepan.
Cover with cold water, and leave 1 hour. Then set saucepan on
the fire and add salt, butter and sugar to taste. Let simmer about
1 hour, then add 2 yolks of eggs beaten with 2 tablespoonfuls of
wine.
Lemon Sponge.
One qt. water, 1 oz. isinglass, the grated rind of 1 lemon and
1/2 lb. loaf sugar. Let simmer for 1/2 hour, then strain through
a fine sieve. When nearly cold add the juice of 3 lemons and the
white of 1 egg. Whisk all together until thick and white.
Irish Moss Jelly.
Wash 2 handfuls carrageen, or Irish moss, through 2 or 3
waters, then drain and pour on it 3 pints of boiling water. Let
simmer until the moss becomes a complete pulp, then strain and
sweeten to taste. After this add the juice of 2 large lemons. Do
not eat until cold. Sea moss, blanc mange and tapioca jelly are
good for invalids.
Iceland Moss.
Take 1 oz. Iceland moss, wash and boil in 1 qt. water until it
is reduced to 1 pt. Then strain and add 1 lb. white sugar and
the juice of 2 lemons. Very palatable, and can be used as freely
as desired. Excellent for a cough.
Grape Juice.
To 3 qts. fresh, ripe, juicy grapes, freed from the stems, put
1 qt. water, no sugar. Let come slowly to a boil, and when the
whole mass is boiling hot strain the juice through cheese cloth.
Then return liquor to the fire, and as soon as it arrives at boiling
point again, can it in glass jars. An excellent and refreshing
drink.
(The following are contributed by the University Homoeopathic
Hospital.)
Oatmeal Gruel.
Two tablespoons oatmeal (rolled oats), 1 saltspoon salt, 1
scant teaspoon sugar, 1 cup boiling water, 1 cup milk. Mix the
oatmeal, salt and sugar together, and pour on the boiling water.
Cook in a saucepan 30 minutes, or in a double boiler 2 hours,
then strain through a fine wire strainer, add milk, heat again to
boiling point and serve hot.
Cream or Rice Soup.
One-fourth cup rice, 1 pt. chicken broth, 1 pt. sweet cream, 1
teaspoon chopped onion, 1 stalk celery, 3 saltspoons salt, 1/2 salt-
spoon curry powder, a little pepper. Let the rice and chicken
broth simmer slowly for about 2 hours, have the cream, onion,
celery, pepper and curry, which has simmered for about 20 min-
utes, ready to add as soon as rice is soft, press all through a soup
strainer, add the salt and place on the stove to heat to boiling
point. This soup should be rather thin.
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Cream of Tomato Soup.
Take 1 pt. cream in a saucepan, place on fire and bring to
boiling point; season. Have ready 1 pt. tomatoes (measured
after they have been stewed and strained) which have been
brought to boiling point, and a pinch of soda added. To this add
the cream, return to fire and serve as soon as steaming hot.
Hamburg Steak.
Cut a piece of tender steak 1/2 inch thick. Lay on meat
board, and with sharp knife scrape off the soft part until there
is nothing left but the tough, stringy fibers. Season the pulp
with salt and pepper, make into little flat round cakes 1/2 inch
thick and broil 2 minutes. Serve on rounds of buttered toast.
Poached or Dropped Eggs.
From a thin slice of bread cut out a round piece with a
biscuit cutter, toast a delicate brown. Pour some boiling water
into a small saucepan, salt it well, place on the stove to boil.
Drop 1 egg gently into the pan. At first the egg will cool the
water below boiling point, and should it again begin to boil move
to a cooler part of stove. When the white is firm, or at the end
of about 2 minutes, lift out the egg and place on the round of
toast. The egg should not be trimmed. Season with a speck
of salt, a little pepper and bit of butter, and serve.
Toast.
To make toast successfully one should endeavor to convert
as much as possible of the starch into dextrine. To do this cut
the bread into slices 1/3 inch thick and place on a toaster some
distance from the fire, so that the heat may penetrate to the
center of the slice before the outside has begun to change color.
Cream Toast.
For 2 slices of well toasted bread take 1/2 pt. milk, 2 tea-
spoons flour, 2 teaspoons butter. Put the butter and flour in a
saucepan and stir gently until the butter melts, let bubble together
for a few minutes, then add milk gradually (having been heated)
so as to have the sauce perfectly free from lumps. Dip the hot
toast into boiling salted milk and place in a covered dish and pour
the sauce, salted, over and between the slices.
Brandy Milk with Eggs.
Heat some milk in a granite saucepan for 1/2 hour to sterilize
it, but do not boil, then set aside to cool. Beat 1 egg with 1 tea-
spoon of sugar, enough to mix well. Add to this 2 tablespoons
brandy and cup of the cold milk. Strain into a tall slender glass
and serve at once.
Lemonade and Egg Albumen.
Stir the whites of 2 eggs, 2 teaspoons of sugar, the juice of
1 lemon, until the sugar is well mixed. Add cup of cold water,
strain into a tumbler and serve at once.
(The following are contributed by the University Hospital).
Chicken Jelly.
Clean a small chicken, disjoint and cut the meat into small
pieces. Remove the fat, break or pound the bones and put all into
cold water, in the proportion 1 pt. per 1 lb. of chicken. Heat the
water very slowly at first and then simmer it until the meat is
tender (3 or 4 hours). Boil down to 1/2 the quantity. Strain it
and remove the fat, then clear it with an egg, and season with salt,
pepper and lemon. Strain through a fine napkin, pour into small
cups and cool. Parsley, celery and bay leaves give a good flavor.
A suspicion of red pepper is also an addition.,
Orange Jelly.
One-fourth box of gelatin, 1/4 cup of cold water, 1/2 cup of
boiling water, 1/2 cup of sugar, 1 cup of orange juice, juice of 1/2
lemon. Soften the gelatin in the cold water by soaking it 1/2
hour, then pour in the boiling water, stirring until the gelatin is
dissolved. Add the sugar, orange juice and lemon juice, stir for
a moment, and then strain the liquid through a napkin into moulds
and set it to cool. Use earthenware or graniteware moulds, not
tin. The point most to be observed in making this jelly is getting
the juice from the oranges. The most natural way would be to
cut the oranges in halves and squeeze them in the lemon squeezer;
but that will not do, for the orange oil of the rind is extracted in
such large quantities as to destroy the delicate flavor of the jelly.
The proper way is to peel the fruit, cut it in pieces, put in a jelly
bag and squeeze out the juice with the hands.
French or Egg Toast.
One egg, 1 cup of milk or cream, 1 saltspoon of salt, 3 slices
of bread. Break the egg on a plate and beat with a fork for a
minute or until the visciousness is destroyed. Then mix in the
milk and salt. In this mixture soak the slices of bread until they
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are soft, lay them in a buttered omelet pan and fry slowly until a
golden brown. Then place a bit of butter on the upper side of
each slice, turn and brown that side. Spread a little butter, pow-
dered cinnamon and sugar on each slice and arrange one above
the other in a covered dish. Serve very hot.
Cream of Celery Soup.
One head celery, 1 pt. water, 1 pt. milk, 1 tablespoon butter,
1 tablespoon flour, 1/2 teaspoon salt, 1/2 saltspoon white pepper.
Wash and scrape the celery, cut it into 1/2 inch pieces, put into 1
pt. of boiling water and cook until very soft. When done mash
in the water in which it has been boiled and add the salt and
pepper. Cook the onion in the milk and with it make a white
sauce with the butter and flour; add this to the celery and strain
through a soup strainer, pressing and mashing with the back of the
spoon until all but a few tough fibers of the celery are squeezed
through. Return the soup, in a double boiler, to the fire and heat
until it is steaming, when it is ready to serve. By substituting
chicken broth for water, and using celery salt instead of fresh
celery when it is not in season, a very acceptable variation of this
soup may be made.
Omelet with Chicken.
Chop fine the cooked white meat of a piece of chicken, season
with salt and pepper and sprinkle it over the omelet, or stir it into
the egg before cooking, in the proportion of 1 teaspoon to 1 egg, as is done with ham.
Peach Foam.
Peel and cut into small pieces 3 or 4 choice and very ripe
peaches (White Heaths are good) so that when done there will
be a cupful. Put them into a bowl with 1/2 cup of powdered
sugar and the white of 1 egg; beat with a fork for 1/2 hour,
when it will be a thick, perfectly smooth, velvety cream with a
delightful peach flavor, and may be eaten ad libitum by an invalid.
Orange Baskets.
From the end opposite the stem of the orange cut out sec-
tions in such a way as to form a basket with a handle. The body
of the basket should be more than half the orange. With a knife
and spoon cut and scrape out all the pulp from the inside. Fill
the basket with blocks of orange jelly, or with raspberries, straw-
berries, or other fruits. They are pleasing to children, and are
pretty for luncheon or tea. The edges may be scalloped, and
diamonds or rounds cut out of the sides if one has time.
Tomato Salad.
Wash in cold water and wipe some fair, ripe tomatoes, cut
in slices 1/3 inch thick; do not peel them. Arrange some clean
white lettuce leaves on a silver or china platter with 2 large leaves
at either end, their stems toward the middle, and 2 small ones at
the sides. Lay on them the slices of tomato with their edges over-
lapping each other. Serve with this salad French dressing.
II. DISINFECTION.
Rules to be Observed.
1. In every house where there has been a case of contagious
disease, whether such disease has resulted in recovery or not,
thorough disinfection of all the articles that have been used in
the room, dishes, clothing, towels, bedding, etc., should be made
at once. This is necessary to prevent the possible spread of the
disease to others, it being known that disease germs may linger
and be active in houses for months if not for years.
2. The health officer of the place where the disease has pre-
vailed, whether city, village or township, should be advised at
once that disinfection is required.
3. In case the health officer performs his duty promptly, it
is usually safe to presume that he understands fully the art and
technique of disinfection and he should be entrusted with it.
4. If for any reason one desires to disinfect a room, clothing
or other articles, the following directions had better be observed,
for they are practically summarised from directions given by
the State Board of Health of Michigan:
5. All articles like dishes, spoons, knives and forks, napkins,
towels, light bedding, etc., that are not injured by boiling should
be boiled. Nothing is so effectual in destroying germs as pro-
longed heat.
6. If it is not convenient to place articles in boiling water in
the room where they have been soiled, they should, before being
removed to another part of the house, be rinsed in a solution of
corrosive sublimate. The solution is made by dissolving two or
three drams of the sublimate in three gallons of water. Silver-
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ware and other metalic utensils should not be placed in this solu-
tion, as the corrosive sublimate is a chemical compound of mer-
cury, usually called bichloride of mercury, which corrodes metals.
7. Of all the materials now in use for disinfecting rooms,
houses, bedding, and such articles to which boiling heat can not
be applied, formaldehyde gas is regarded the best because it is
the surest to kill germs if properly applied. Formaldehyde, as
sold in the drug shops, is, or ought to be, a forty per cent solu-
tion of formaldehyde gas in water, although it can be had in a
solid form, which, for many reasons, makes it better to handle if
the gas is to be generated by means of heat.
For every thousand cubic feet of space to be disinfected, eight
or ten fluid ounces of formaldehyde will be required according to
the method of applying it. Health officers and others, who hold
themselves in readiness to disinfect at all times, usually use quite
an expensive apparatus for vaporizing the formaldehyde and
injecting it into rooms through key- or gimlet-holes. This method,
although very satisfactory in the hands of one accustomed to use
it, is not adapted to domestic use. For home use the best way
to disinfect a room is to paste strips of paper over all the cracks
and crevices about doors, windows, etc. Spread over chairs,
bedsteads, frames, or upon some other support free from the
floor, bedding, clothing, rugs, etc., that are to be disinfected with
the room. Everything should be ready for the immediate and
rapid sprinkling of the formaldehyde before the jug or bottle that
contains it is uncorked, because the fumes begin immediately to
disseminate in the atmosphere and one cannot for more than a
moment endure to remain where the gas is diffusing in the air.
Now to apply the disinfectant. Spread bedsheets, or if they are
not at hand, papers over chairs, frames or upon lines in the
room. Sprinkle the liquid formaldehyde just as it comes from the
drug store upon the sheets or papers as rapidly as possible with
an ordinary garden sprinkling can. So soon as one begins the
sprinkling he will readily see the necessity of working fast. The
sprinkling done, leave the room and cork up the cracks about the
door. Ten ounces of the liquid should be used by this method
to every one thousand feet of cubic space in the room. A room
treated as directed should not be opened for twenty-four hours,
then the windows may be opened and the fumes be allowed to
disappear gradually. As soon as the room can be entered, car-
pets, if they be tacked down, should be removed and the floors
mopped with the corrosive sublimate solution. Great care should
be taken to have the solution enter and moisten all the cracks in
the floor and about the corners. After the mopping is done and
the floor dry, the room is ready to be put in order.
8. Small articles like single garments or an entire suit of
clothes may be disinfected in a box or a barrel. The pieces to
be disinfected should be laid loosely upon cords or slats near the
bottom of the box. A liberal amount of formaldehyde is then
sprinkled upon loose cloths or papers placed upon the bottom of
the box which is immediately closed tightly. A small closet is
a preferable place for disinfection.
9. If an infectious disease that is dangerous to the health of
others prevail in the house, and a competent nurse be not in
charge, a solution of bichloride of mercury, like that mentioned
in No. 6, should be kept in stock all the time. This solution,
weakened by adding a pint to a quart of water, should be used
for rinsing the hands, of whoever is caring for the invalid, upon
leaving the sick room. The hair, whiskers, face and clothes, for
the sake of greater safety, should be brushed lightly with the same.
10. If a competent nurse be in charge of a sick person, she
will be trained in all that appertains to the safeguard of the family
and her advice should be strictly followed.
III. ACCIDENTS.
Whenever any accident that may result in injury occurs, or
any case of poisoning, send as soon as possible for a physician or
surgeon as the case demands.
If a child swallows a pin, a piece of money, a bit of glass,
or any similar object, never give a cathartic or anything to
loosen the bowels. Feed the child all it will eat of mashed potatoes,
soft bread, cake, pudding or any kind of similar food. The
objectionable article will in this way be more apt to pass away
with the food, with no internal injury.
Cuts and Wounds.
For an ordinary cut on the finger there is nothing better
than to tie it up immediately in its own blood in a clean bandage.
If there are any foreign substances in the wound, as bits of glass,
specks of dirt, threads of cloth, etc., these must be carefully
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removed by washing with clean water, that has been boiled. This
is the safest way. If the wound is at all deep, it should be
dressed with some antiseptic solution, and firmly bandaged to
draw together the edges of the wound. In anything at all serious
always send for a surgeon.
Frost Bites.
Always treat with snow, ice, or cloths wrung out of very
cold water. Never carry a person that suffers from freezing
into a warm room. After thoroughly rubbing with the cold
applications, the temperature may be gradually increased.
Sunstroke or Heat Stroke.
Do not wait to remove patient to his home if away but carry
to a shade at once. Loosen the clothes, apply ice or very cold
water to the head, especially the back of the head. When prac-
ticable, wrap the patient in sheets wrung out of cold water, fre-
quently changing. If much depression follows, give stimulants
while applying the cold treatment. Later employ rest and quiet,
with warm applications to feet and cold to head.
For Quick-lime in the Eye.
Remove if you can the bits of lime, then wash the eye in one
part vinegar and three parts water. The vinegar neutralizes the
lime. A good way to wash the eye is to immerse it in water and
wink.
Burns.
For slight burns use any one of the following: Common bak-
ing soda (bicarbonate), starch, flour, magnesia, charcoal, vase-
line, olive, linseed or castor oil or fresh lard. Cover thickly to
exclude the air. Equal parts of sweet oil and lime water is an
excellent remedy. Do not let the burn, if at all serious, be exposed
to the air any longer than necessary. Carbolized vaseline or cos-
moline, a five per cent mixture, is easily obtained at the drug
store. These carbolized applications not only protect the burned
parts, but are antiseptic and help to reduce the pain. If blisters
form open them at the side, and dry with a clean, soft cloth. A
large surface burned over is more dangerous than a smaller,
deeper one.
If a person's clothes catch fire wrap the person in the first
thing handy, as a carpet, rug, blanket or anything of the kind to
smother the fire. Keep the flames from the face so as to protect
the lungs from the fire. Use water freely.
Another Remedy for Burns.
Mix the mature blossom of the cat-tail flag with pure, fresh
lard and apply to the burn. The blossoms can be gathered in their
season, and kept for use when needed. Make the preparation
when needed so that it will be fresh. A very soothing remedy.
Shock from Fright or Accident.
Lay the patient down with the head a little lower than the
feet. Loosen the clothing. Apply hot applications to the sur-
face of the body but not to the head. If the patient is able to
swallow (be sure of it, or strangulation may result), give hot
milk, brandy, or other stimulant as required.
Fainting.
In ordinary fainting the person becomes unconscious, some
times from a very slight cause. Lay the patient flat upon the
back; loosen clothes; give plenty of fresh air; administer smelling
salts or ammonia; keep people out of the room except those caring
for the patient. After recovery the patient should be kept quiet
and stimulants of a mild character given.
Tetanus or Lockjaw is supposed to be caused by a bacillus
that lives in dirt or dust, and is frequently introduced into the
blood by abrasions caused by stepping on rusty nails, tacks,
old bits of glass or iron, or by breaking the skin with old wood
splinters. People should be exceedingly careful never to step
upon such articles, or to scratch the hands with them. Little
beyond keeping up the strength of the patient can be done short
of surgical aid. The subject is here mentioned to again warn
people to be careful.
The following bulletin is issued by the State Board of Health
of Michigan, for distribution throughout the State, as a life-
saving measure:
TREATMENT OF THE DROWNED, SUFFOCATED, OR
ELECTRICALLY SHOCKED.
Three things to be done: Restore breathing; restore animal
heat; restore the circulation of the blood.
Rule 1. Remove all obstructions to breathing. Instantly
loosen or cut apart all neck and waist bands; turn the patient on
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his face, with the head down hill; stand astride the hips with your
face towards his head, and, locking your fingers together under
his belly, raise the body as high as you can without lifting the
forehead off the ground and give the body a smart jerk to remove
mucus from the throat and water from the windpipe; hold the
body suspended long enough to slowly count one, two, three, four,
five, repeating the jerk more gently two or three times. Then act
by Rule 2.
Rule 2. Keep the patient's face downward, and maintain-
ing all the while your position astride the body, grasp the points
of the shoulders by the clothing, or, if the body is naked, thrust
your fingers into the armpits, clasping your thumbs over the
points of the shoulders, and raise the chest as high as you can
without lifting the head quite off the ground, and hold
it long enough to slowly count one, two, three. Replace him on
the ground, with his forehead on his flexed arm, the neck straight-
ened out, and the mouth and nose free. Place your elbows against
your knees and your hands upon the sides of his chest
over the lower ribs and press downward and inward with increas-
ing force long enough to slowly count one, two. Then suddenly
let go, grasp the shoulders as before and raise the chest;
then press upon the ribs, etc. These alternate move-
ments should be repeated 10 or 15 times a minute for an hour at
least, unless breathing is restored sooner. Use the same regular-
ity as in natural breathing. Do not give up too soon. You are
working for life. Any time within two hours you may be in the
very threshhold of success without there being any sign of it.
Rule 3. Restore the animal heat. Wrap the patient in warm
blankets, apply bottles of hot water, hot bricks, or anything to
restore heat. Warm the head nearly as fast as the body, lest
convulsions come on. Rubbing the body with warm cloths or
the hand, and slapping the fleshy parts may assist to restore
warmth, the circulation of the blood, and the breathing also.
The rubbing of the limbs should always be from the extremities
toward the body. If the patient can surely swallow, give hot
coffee, tea, milk, or a little hot sling. Give spirits sparingly, lest
they produce depression. Place the patient in a warm bed, and
give plenty of fresh air; keep him quiet. AVOID DELAY. A
moment may turn the scale for life or death. Dry ground, shelter
warmth, stimulants, etc., are of secondary importance. The one
action of first importance is artificial breathing. Do not stop to
remove wet clothing. Precious time is wasted, and the patient
may be fatally chilled by exposure of the naked body, even in
summer. Give first attention and effort to restore breathing by
forcing air into, and out of, the lungs. If the breathing has just
ceased, a smart slap on the face, or a vigorous twist of the hair
will sometimes start it again, and may be tried incidentally, as
may, also, pressing the finger upon the root of the tongue. Before
natural breathing is fully restored, do not let the patient lie on his
back unless some person holds the tongue forward. The tongue
by falling back may close the windpipe and cause fatal choking.
If several persons are present, one may hold the head steady,
keeping the neck nearly straight; others may remove wet cloth-
ing, replacing at once clothing which is dry and warm; they may
also chafe the limbs, rubbing toward the body, and thus promote
the circulation. Prevent friends from crowding around the
patient and excluding fresh air; also from trying to give stimu-
lants before the patient can swallow. The first causes suffoca-
tion ; the second, fatal choking.
ELECTRIC SHOCK, ETC.
In suffocation by smoke or any poisonous gas, as also by
hanging if the neck is not broken, and in suspended breathing
from effects of chloroform, hydrate of chloral, or electric shock,
remove all obstructions to breathing, instantly loosen or cut apart
all neck and waist bands, then proceed by Rule 2 to induce arti-
ficial respiration, taking especial pains to keep the head very low,
and, placing the body downward, to prevent closure of the wind-
pipe by the tongue falling back.
WARNING NOT TO BATHE IN SEWAGE POLLUTED STREAMS AND
LAKES.
Cases have been reported where typhoid fever has been con-
tracted by bathing in streams below cities and villages. Probably
this occurred through accidentally or carelessly taking the infected
water into the mouth. No person should bathe in an ordinary
stream just below any city, village, or other source of sewage or
privy draining, or in any harbor or lake near the entrance into
it of a sewer or the drainage of a privy.
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IV. POISONS AND ANTIDOTES.
What to do Until the Doctor Comes.
When a person is known to have swallowed a poison the
first thing to do is to empty the stomach. This may be done in
two ways, viz.: by an emetic, or by means of a flexible rubber tube.
As the use of the latter requires some experience, the better way,
usually, is to give an emetic promptly. The following is a list
of the more common safe emetics. If an emetic is not at hand, the
back of the throat may be tickled with the finger or a feather.
This act will, generally, induce vomiting.
Emetics.
1. Warm water taken freely is a mild emetic, and has the
advantage of being readily obtained. Two tablespoonfuls of
common salt added to a half pint improves its efficacy. Do not
give warm water in arsenic poisoning.
2. Mustard is one of the most valuable emetics for narcotic
poisoning. One tablespoonful of ground mustard in half a pint
of tepid water. Administer it all.
3. Common lard, melted and given in large quantities, is a
ready-at-hand emetic. It should be administered copiously and
almost constantly until vomiting occurs. Never give it or any
other fat in case of poisoning by phosphorus, matches, etc.
4. Ipecac. A half teaspoonful or a little less of the powder
is a common emetic. The syrup or wine of ipecac is sometimes
found in the house. Dose of the latter, two tablespoonfuls,
repeated in a half dose, in a few minutes if necessary.
5. Alum is a safe emetic, usually found in every household.
It is best given by mixing a heaping teaspoonful in a half tea-
cup of syrup. If the syrup be not at hand, use water. Give a tea-
spoonful every ten minutes until vomiting is produced.
Stimulants.
In threatened collapse, especially after an active poison has
been taken, stimulants must be used at the proper time, usually
after all the other expedients have been employed.
1. Strong coffee is one of the best domestic stimulants, espe-
cially after a narcotic poison, as opium, for instance, has been taken.
2. Ammonia in the form of common spirits, frequently called
hartshorn, or as aromatic spirits, is a prompt stimulant. Apply
a few drops to a handkerchief and hold to the nose. The car-
bonate of ammonia and aromatic spirits are also administered
internally. A half teaspoonful of the aromatic spirits can be
given in a little water, preferably with sugar added. It is of
special use in poisoning by acids.
3. Spirits of camphor is a common household stimulant used
by inhalation. No other stimulating agent being at hand, three
to five drops of the spirits can be given in water internally in
cases of threatened collapse with diarrhea.
4. Hot drinks are stimulating. A draught of hot water is
sometimes very reviving. So is hot milk, especially if a little
food be indicated. Ginger and pepper tea are frequently used
to good advantage.
5. Strychnine is probably the stimulant most frequently used
by physicians, especially when the action of the heart is weak.
If tablets of strychnine are at hand, the exact amount being
known, it may be given. Unless under the advice of a physician,
more than the sixtieth of a grain should not be administered.
A hundredth of a grain, repeated but once in a half hour, is a
safe way of giving it.
6. Next to strychnine the medical profession depend upon the
class of stimulants, including brandy and whisky, more than any
other. Unless these are cleary indicated, and the urgency of the
case demands their use, the domestic remedies better be employed
until competent medical advice be obtained.
POISONS.
Arsenic Poisoning.
1. Arsenic is one of the commonest corrosive poisons, as it
is found in almost every household in the form of rat poison or as
a preservative for taxidermist's work. Common Paris green, so
generally used as a bug destroyer and insecticide, is an arsenious
preparation liable to be eaten by both man and beast. The
chemical antidote for arsenic is a freshly prepared form of iron
and must be obtained at once from the drug store. Iron rust,
if obtainable, may be given in water. Use emetics until the
proper article can be obtained from the druggist or physician.
If a stomach tube be at hand, or one can be improvised, use it at
once, and remove contents of stomach by copious flushings.
Administer raw eggs, oily mucilaginous drinks, as greasy
water. A dose of salts among other things should be given.
Lime, given in water, taken from white-washed walls, fences, or
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ceiling, if not otherwise obtainable, can be used. Do not give
clear, warm water.
Phosphorus Poisoning.
2. Children sometimes chew off the heads of matches or eat
rat poison made with phosphorus. Almost any emetic will do
except greasy oils and fats. Magnesia sulphates should follow the
emetic. Old oil of turpentince is the chemical antidote. A tea-
spoonful at a time should be given often for a few times. The
whites of eggs may be given after the drugs.
Ptomain or Food Poisoning.
3. By Ptomains are meant the active, poisonous substances
caused by the decomposition of albuminous foods. Cases of such
poisonings have been known to result from eating sausages,
boiled ham, cold meats, fish and shell-fish, veal pie, chicken
pie, pork pie, bacon, roast beef, canned meats, ice cream, cream,
butter and cheese. The symptoms of this kind of poisoning are
that a few hours after eating the poisonous food, the person is
seized with nausea, vomiting, cramps and purging. If two or
more persons, who have eaten of the same food, are similarly
seized, it is pretty safe to infer that this form of poisoning has
occurred. If there is any question as to whether the vomiting
and diarrhea have cleansed the stomach, administer a purge. If
fainting and collapse follow, give stimulants freely.
Corrosive Sublimate or Bichloride of Mercury.
4. This article is used largely as an antiseptic and has acci-
dentally been taken internally with fatal results. Treatment:
If vomiting be not already present, use one of the active emetics.
Follow the emetic with milk, mucilage, flour water, arrow-root,
starch water, white of egg, etc. As many as two dozen eggs
have been used in single cases. After liberal administration of
one of the demulcents, stimulate if necessary.
Coal-Gas Poisoning.
5. Coal-gas often escapes from base burners. Resort to
artificial respiration when a person is suffering from asphyxiation
from this gas. Oxygen gas should be given at once and con-
tinued. This can rarely be done without the aid of a physician.
The oxygen is very important. Open the doors and windows and
give the patient plenty of fresh air. Send immediately for the
doctor. Venesection and transfusion of blood are sometimes
resorted to. If the patient is near a drug store, or chemical lab-
oratory where a receiver of gas can be obtained, dispatch your
messenger at once, ready for the doctor when he comes. Patients
sometimes linger for weeks with this kind of asphyxiation.
6. Sulphate of Copper (blue vitriol). Emetics if necessary,
raw eggs, milk. Copper poisoning has resulted from the cooking
of food in copper vessels. This is generally an unsafe way of
cooking.
7. Hydrate of Chloral. Use stimulants, warmth to extreme-
ties, mustard over heart and calves of legs, artificial respiration.
8. Sulphuric Acid, Muriatic Acid, Nitric and Acetic Acid.
Use magnesia, lime, raw egg, milk.
9. Carbolic Acid. Emetics if necessary, raw eggs, castor oil,
Epsom salts in large quantities. Alcohol is one of the best
antidotes for carbolic acid. This fact should be more generally
known.
10. Nux Vomica or Strychnine. Tannin is the chemical
antidote. If obtainable in no other way, use tea or coffee, that
which has been standing some time is best. Give the tea, grounds
and all. Give fresh tea, even the dry leaves rather than delay.
The stomach should be emptied if possible and more tannin solu-
tion given. Expedite the coming of the physician with the
greatest celerity. The poisoned one is apt to have spasm which
will prevent the passage of the stomach tube or even the admin-
istration of restorative drugs.
11. Lye. Poisoning with lye or potash preparations occurs
sometimes, especially when domestic soap making is going on.
Administer vinegar, lemon or other sour fruit juices, sour or
"hard" cider. Raw eggs, olive or other oils, or barley water,
should be given to allay the corrosion produced by the potash.
If the patient suffers from weakness, administer strong coffee.
12. Bites of Insects, Spiders, Bees, etc. Give weak solution
of ammonia to neutralize the formic acid which is the irritating
poison of the sting. Alum, the bruised leaves of the dock, and the
juice of onions will often afford relief. Wet, fresh clay is also
recommended.
13. Bites of Dogs, Cats and Other Pets or Vicious Animals.
If the animal is in the least suspected of being rabid, or if the
parts bitten be lacerated, send to a surgeon at once. Meantime
suck with the lips the injured parts, apply, if at hand, a solution
of corrosive sublimate (bichloride of mercury) freely, made by
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putting one part of the drug into two thousand parts of water.
Bichloride tablets may be purchased at any drug store, and are
kept in many houses for use. Follow the directions given on the
bottle in making the solution. If the animal is known to be rabid
or to display marked evidence of being so, cauterize the wound
with a hot iron. If nothing better be at hand, the end of a poker,
the head or point of a nail, a button hook, or hair-pin, according
to the size of the wound, may be heated red-hot and touched to
the laceration. If the bite or scratch be made by a healthy animal,
the parts may be bathed with the mercury soulution or, at least,
should be washed clean with water previously boiled. Dress with
a clean bandage.
14. Snake Bites. The only venomous snake likely to be
encountered in Michigan, is the ordinary Massasauga, or small
rattlesnake. When bitten by a serpent, suck out all the venom
from the wound at once, if practicable. It is believed that the
venom is harmless unless the skin of the lips or mouth is broken.
Bandage tightly above the bite to prevent the poison from being
absorbed. Administer stimulants (whisky preferable) freely.
V. MISCELLANEOUS.
I. CHILDREN AND INVALIDS.
Never give so-called soothing syrups.
Four essentials for the welfare of the child: pure air, food,
pure water, and sleep.
Every child should sleep more or less in the afternoon until
he is six years old at least.
Do not rock babies to sleep. At regular intervals of time
place the child awake upon the bed and he will form the habit of
falling asleep with no assistance from any one.
Little children should be put to bed as early as six in winter
and seven in summer.
Never allow a child to go to bed with cold or wet feet.
Holding an infant's feet to an open fire is a delight to the
child and excellent for its health. Always keep the chest, bowels,
hands and feet warm.
When hot applications are needed, and the rubber water
bag is too large or heavy, use little bags filled with meal heated
in the oven. The fingers of an old kid glove may answer the
same purpose. Nice for the baby with the ear ache.
The long skirt is burdensome to infants and should never
be tolerated. For the first few months make them of medium
length. By the time the child is three months old, the short skirt
should be worn.
The child's first set of teeth number twenty. They usually
appear in about the following order: 2 central lower (in-
cisors) from 5 to 9 months, 4 upper central, 2 lower central, 4
front double (molars), 4 canine (2 upper called "eye" teeth, 2
lower, "stomach" teeth), 4 back double. At one year a child
usually has 6 teeth. At one and one-half years, 12 teeth. At
two years, 16 teeth. At two and one-half years, 20 teeth.
Never allow an invalid to eat warmed over food, especially
meats. Do not allow the food to stand in the sick room after the
patient is through eating.
Use the best linen, the best china and glass on the invalid's
tray.
For people who are confined in bed a complete change of
clothing night and morning is very restful and desirable.
Beware of giving laxatives. Give more water and relaxing
foods. Water is one of the great agents in relieving constipation.
Most people do not drink water enough. Hot water will often
quench thirst better than cold.
DIET FOR DIABETICS.
1. Foods Allowed.---Eggs, fish, fowl, and meat of all kinds,
except liver and oysters. Butter, olive oil and fats of all kinds.
Cheese. Nuts of all kinds except chestnuts. Olives, cucumbers,
mushrooms, young onions. String beans, water-cress, asparagus
tips, tomatoes, pickles, sauer-kraut, seakale, dandelions, turnip-
tops, spinach, lettuce, cabbage, cauliflower, Brussels sprouts.
(The green colored parts of vegetables are the least harmful).
Custard, blanc-mange (if made of Irish Moss). Milk in mod-
erate quantities, butter-milk, cream, koumiss, tea, coffee, cocoa-
shells, plain soda water, Vichy, Apollinaris. To sweeten tea,
coffee, custard, etc., glycerine or saccharin may be used. Fruits,
like lemons, sour oranges, sour cherries, cranberries, and red
currants.
2. Foods Forbidden.---White-colored vegetables and those
which grow below the ground. Turnips, beets, parsnips, carrots,
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radishes, celery, potatoes, wheat, oatmeal, rye, corn, rice, sago,
tapioca, squash, peas, beans. Fruit, except those mentioned above.
Bread of all kinds (not even the so-called "diabetic breads" are
to be used except by the express permission of the physician),
crackers, pastry, macaroni, vermicelli. Sugar and sweetened
foods, jam, syrup, molasses, sweet pickles, cocoa, chocolate. Soups
must not be "thickened."
INSTRUCTIONS TO CONSUMPTIVES AND THEIR FRIENDS, PUBLISHED
BY THE STATE BOARD OF HEALTH OF MICHIGAN.
The State Board of Health wishes it to be understood that its
efforts are designed to aid and to be in the interest of the con-
sumptive, as well as all other persons.
CONSUMPTION IS A DISEASE DANGEROUS TO THE PUBLIC HEALTH.
IT MUST BE REPORTED TO THE LOCAL HEALTH OFFICER.
Substance of Resolution Adopted by the Michigan State
Board of Healths.---Hereafter consumption shall be included in
the official list of "Diseases dangerous to the public health," re-
ferred to in Sections 4452 and 4453, Compiled Laws of 1897,
requiring notice by householders and physicians to the local health
officer, as soon as such disease is recognized.
In this resolution the question of isolation of the patient is
not mentioned. Its purpose is to secure to the local health author-
ities and to the State Board of Health valuable information,
including knowledge of the location of each case of this most
dangerous disease,---commonly known as "Consumption of the
lungs," with the view of placing in the hands of the patient reliable
information how to avoid reinfecting himself or herself, or giving
the disease to others, and in the hands of those most endangered,
information how to avoid contracting this disease.
The friends of every person sick with consumption should
insist that the attending physician shall protect his patron by
reporting the disease, because failure to report to the local health
officer a known case of a "disease dangerous to the public health,"
renders the householder liable to a fine, and to imprisonment if
the fine is not paid.
A consumptive, or any person who has a cough, should never
swallow any of the sputa raised from the lungs, because that adds
danger of reinfection. If sputa containing tubercle bacilli are
swallowed, consumption of the bowels may result, and perhaps
tubercular meningitis, or even general tuberculosis, which is very
likely to prove fatal; whereas, so long as the disease is confined
to the lungs, there is often good prospects of recovery, especially
if knowledge of the true nature of the disease is gained in its
early stages.
Consumption is the most destructive disease, the number of
persons per year dying from this cause, in Michigan amounting
to about two thousand.
Consumption is a dangerous communicable disease, the most
dangerous one in Michigan. One consumptive may spread the
disease to very many healthy persons. The chief danger exists
in the expectoration of the consumptive person, and if this
expectoration is carefully destroyed before it is dried, little dan-
ger need be feared; but a handkerchief should be used as a guard
when coughing, or speaking forcibly, so as not to let the spray or
little droplets of sputum reach any place where the germs might
infect a person.
Consumptives should not spit upon sidewalks, the floors of
rooms, public halls, street and railway cars, and other vehicles,
nor where fowls or dairy cows may take in the sputum, or the
dust of it with their food. They should spit into pieces of cloth,
or receptacles made for the purpose, containing a saturated solu-
tion of carbolic acid (one part of carbolic acid crystals to about
fifteen parts of water). Such pieces of cloth should be destroyed
by fire, before the sputa become dry, and other receptacles
should be cleansed with scalding water, their contents having been
destroyed or otherwise carefully disposed of. Handkerchiefs
which may have been used from necessity should be boiled half an
hour before washing.
It is best that ALL PERSONS WHO HAVE A COUGH
should carry small pieces of cloth (each just large enough to prop-
erly receive one sputum) and paraffined paper envelopes, or wrap-
pers in which the cloth, as soon as once used, may be put and
securely enclosed, and, with its envelope, burned on the first
opportunity.
Remember that the sputum must not be swallowed, nor allowed
to become dry.
By direction of the State Board of Health.
HENRY B. BAKER.
Secretary.
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2. FOODS AND COOKING.
Never eat underdone pork.
The highest priced meat is not the most nutritious.
Cereals and vegetables require more mastication than meats.
Remember that all cereals can not be cooked too much for
good digestion.
The "nutty flavor" of cereals is largely concealed by serving
them with sugar. Try them with cream and no sugar.
Of every 100 pounds of flour, only 1 comes from the soil, the
other 99 are from the air.
Meat is composed of fibrin, myosin, albumen, water, fat and
mineral matter. The first three make flesh, the mineral matter,
bone.
In cooking meats and vegetables do not boil but simmer
them at a temperature of about 180 degrees. This prevents the
breaking of the vegetables, the hardening of the albumen, and
saves fuel.
When potatoes are pared before boiling there is a consider-
able loss of mineral salts and organic nutrient. To cook the
potato with the least loss it should not be pared.
The potato is not a valuable food unless used with fish.
meat, eggs, or some food rich in nitrogen.
In Ireland potatoes are used with liberal quantites of
skimmed milk or butter-milk, which contains nitrogen.
The average American family, probably, does not throw
away food enough to support the average French family. As
the American is the best dressed person in the world, so is he the
best fed. His history, his achievements, the demands upon him,
his present conditions, are all different from those of the for-
eigner, and what may seem to be a lavish or even wasteful food
supply, may not always prove to be so. But there is truth in the
statement that as a people we are more wasteful with foods than
we should be. This waste often begins at the market in buying
too much or too little, in buying fruits and vegetables out of
season, and especially in buying trimmed meats, leaving the
trimmings at the shop. The greatest waste of food is not found
in the families of abundant means unless the care of things
is left entirely to indifferent servants, when the waste is enor-
mous. The greatest waste among the very poor is generally due
to unwise buying and improper cooking. Distinguish between
refuse and waste. Refuse is what is not fit to be eaten and
thrown away, while waste is what might be utilized as food and
still thrown away.
The breakfast foods so generally used in this country, are not
desirable foods for all people. Unless well cooked, they are
responsible for many "sour" stomachs. When well cooked, every
one can not eat them with advantage. People suffering from
catarrh of the stomach will not find cereals especially suited to
them. If properly cooked and served they are an addition to the
breakfast of well people.
Be very careful in buying canned meats. Never buy large
cans. Bacteria are sometimes found in the centers of large cans
of meat that insufficient cooking has failed to destroy.
It may not be generally known that the almost tasteless piece
of meat that has been first placed in cold water and boiled for
soup or broth, contains nearly all the protein of the meat. While
not a juicy piece, if properly seasoned, and combined with vege-
tables, or made into stews and gravies with milk, it becomes a
nutritous food.
If the meat alone is to be used after boiling, as a pot-roast,
or simple boiled beef, plunge the meat into boiling water and let
it boil ten minutes 212 degrees F. Then drop the temperature
to 180 degrees F. This way of boiling will cook the meat thor-
oughly without its becoming tough and dry.
Rules for Selecting a Butcher.
The butcher should not be simply a dealer in meats, but a
professional, having expert knowledge of meats. Always judge
him:
1. By his apron.
2. By his breath.
3. By his hands.
4. By his shop.
5. By his experience.
If milk is to be left at the house in the morning before any
one is up to take care of it, make some suitable arrangement so
that the bottle will not have to stand on the back porch in the
sun. This condition is still worse if the milk is taken from a can
and poured into a crock or other receptacle that may not be
properly covered. In warm weather, especially if the milk is to
be fed to a sick person or to a little child, the supply should go
direct from the dealer to the ice chest.
Remember that a fly in a cup of milk is sufficient excuse for
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(AACookbook0290)
throwing it away, especially if there is a case of sickness in the
family, or the milk is to be fed to an infant.
Never use milk bottles for any other purpose. As soon as
emptied, rinse and fill with cold water until they can be properly
cleaned. Dr. S. D. Belcher, Department of Health, City of New
York, says that in case of any communicable disease in the family
no milk bottle should leave the premises unless it has been boiled
for ten minutes.
We demand much of the man who sells us the milk, and in
justice to him, proper care should be taken of the bottles, that
they are net lost or broken and especially that no disease germs
are taken in them from the house.
WHAT COOKING MEANS.
"Cooking means the knowledge of Medea, and Circe, and of
Calypso, and of Helen, and of Rebekah, and of the Queen of
Sheba. It means the knowledge of all herbs, and fruit, and
balms, and spices, and of all that is healing and sweet in fields
and groves and savory in meats; it means carefulness and invent-
iveness, and watchfulness, and willingness, and readiness of
appliance; it means the economy of your great-grandmothers and
the science of modern chemists; it means much tasting and no
wasting; it means English thoroughness, and French art, and
Arabian hospitality; it means, in fine, that you are to be perfectly
and always, ladies (loaf givers) ; and, as you are to see impera-
tively that everybody had something pretty to put on, so you are
to see, yet more imperatively, that everybody has something nice
to eat."---Ruskin.
A WORD ABOUT BREAKFAST.
It is probably true that the average American family makes
too little of breakfast both in regard to its preparation, and its
serving. A breakfast is as important as any meal of the day. "A
good breakfast begins the day before and lasts until the next day."
There are many people who can get along, and perhaps better do
so, with a roll or a bit of toast and coffee, but for laboring people,
school children, students, teachers, business men and women, and
others who are doing the real work of the world, something more
is needed. As a rule, these people are served with rather a light
meal, or luncheon at noon, with the dinner at six, and no other
meal between dinner and breakfast.
Let us be slow to depart from the generous, old-fashioned
breakfasts of good country houses, but copy them as much as we
can in town.
Some nice cereal, well cooked, served with cream, some good
meat with a vegetable, nice, hot griddle cakes with maple
syrup, when it can be procured, a little marmalade or preserves
when fresh fruits cannot be had, coffee or whatever warm drink is
used, and so on.
Eight months of Michigan climate call for the warm, nour-
ishing breakfast. Let it be a comfortable, cheery meal, made up
of some variety, with plenty of warm plates, and time in which
to eat it.
GARBAGE.
Properly speaking garbage means table-waste and the refuse
from preparing foods. Being either vegetable or animal in sub-
stance, it rapidly decomposes. In disposing of household waste,
there should be practiced what is known in New York City as
"Primary Separation." This consists in placing in separate
receptacles garbage and ashes and the rubbish in boxes or bags.
This method would naturally suggest itself to the average, intel-
ligent housekeeper if her attention should be called to it, but in
New York it had to be explained by household visitations and
cards printed in many languages, under the care of the district
superintendents. It is enough to say here that the garbage of
this great city is now so efficiently handled and reduced that it
has become a source of revenue.
In places like Ann Arbor and other towns where there is no
legalized and enforced system for the daily collection and dispo-
sition of garbage, the same, if not greater discrimination, should
be used as to what goes into the garbage can.
Where the contents are only taken away two or three times
a week, and, in many instances, fed to animals, any objectionable
matter that quickly decomposes should be burned at once, or,
separated into small parts and thrown into the sewer. Such
are the refuse from fish, poultry, decayed fruits and vegetables.
Burying garbage in small town lots is not to be recommended.
There should be, in the average sized family, very little to go
into the garbage pail. Some of the best regulated households
in Ann Arbor have so little garbage that it is difficult, sometimes
impossible, to get a garbage man to take it away. This is a great
recommendation and speaks highly for the management of food
and its preparation in such households.
In warm weather the can should be kept out of doors,
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(AACookbook0291)
tightly covered, and washed and scalded at least once a week.
During freezing weather, if the amount is small and carefully
sorted, an earthen crock, covered, may be kept in the basement
or some place away from foods where it will not freeze, emptied
two or three times a week and washed each time. This kind of
carefulness always pays and' involves little extra labor. Where
the amount is necessarily large, as in hotels and boarding houses,
special arrangements for daily collection should be made.
EXPERIMENT STATIONS.
The tables, dietary studies and nearly all of the statistics
regarding foods, their nutritive values and preparations, used in
Part II of this book, have been compiled from bulletins issued by
the U. S. Department of Agriculture, office of Experiment Sta-
tions. These reports, published from time to time, most of them
for free distribution, are very valuable, and the housekeeper
especially would do well to become familiar with them.
The first agricultural experiment station was formed over
fifty years ago, by a little company of farmers, under the patron-
age of Leipsic University, in the little German village of Moeck-
ern. In 1875, through the efforts largely of W. O. Atwater, Pro-
fessor of Chemistry, Wesleyan University, Middleton, Conn., the
first agricultural station in this country was established. In
1887 it received support from the government and became a
national institution. In 1888 the central office was established
at Washington. A few years later the study of the "Investigation
of the Laws of Nutrition and the Economy of the Food of Man"
was systematically undertaken in connection with the other work
of the department, with Dr. Atwater as special agent in charge
of nutrition investigations. This last enterprise is becoming
increasingly great in interest and importance. The work of the
experimental food stations has been referred to under "Food
Values." The different experiment stations now receive an
annual income of a million of dollars and employ hundreds of
persons as chemists, veterinarians, agriculturists, dairymen, bot-
anists, officials and clerks.
HOUSEHOLD ECONOMICS IN UNIVERSITIES AND OTHER INSTITUTIONS.
Efforts to teach domestic economy have met with more or
less success in the University of Wisconsin, Leland Stanford
Junior, Lake Forest University, Iowa State Agricultural College,
University of Illinois, and Chicago University. Other agencies
for the extension of this work are: "The great institutes, Pratt,
Drexel, the College for the Training of Teachers, and Armour,
a portion of the general University Extension movement." The
Sanitary Science Club, formed by the Collegiate Alumnæ did
pioneer work along this line. The Federation of Woman's
Clubs has worked upon the basis laid down by the National
Household Economic Association formed in 1893.
Philadelphia and New York, each through its Civic League,
Boston and smaller towns are doing, practically, the same work.
Special nutritious investigations have been carried on in the
Pennsylvania College for Women, in Boston, Springfield, Mass.,
University of Missouri, Chicago University, University of Minne-
sota, Dakota Agricultural College, University of Illinois, Lake
Erie Seminary, Ohio; University of Tennessee, and Maine State
College. Many other institutions have become interested in the
subject and are making inquiries relative to the establishment of
stations or departments whenever the money can be obtained for
that purpose.
Foods and food preparations form the most important part of household economics.
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(AACookbook0292)
INDEX
A
Page
About Dried Fruits 290
Accidents 561
Acetic Acid 569
Afternoon Tea Cakes 334
Albumen Lemonade and Egg 557
Albumen Milk and Egg 580
All Night Light 501
Almond Cake 319
Almond Cakes, Pried 441
Almond Cream 369
Almonds, Salted 467
Almond Soup 71
Almond Powder 503
Amber Pie 388
Anabel's Candy 464
Anchovy Toast 92
An Economy 140
Angel Cake 307
Angel Food 307
Anis Brod 442
Antwerp Sauce 275
Antidotes and Poisons 566
Apples, Baked 408
Apples, Baked 410
Apple and Banana Fritters 213
Apple Cake 325
Apples, Cooked Sweet 409
Apple Corn Meal Pudding 413
Apple Custard 355
Apple Custard Pie 386, 387
Apple Dessert, An 350
Apple Dumplings 397
Apple Flip-flaps 375
Apple Frosting 315
Apple, Ginger 302
Apple Indian Pudding 417
Apple Lemon Pie 393
Apple Meringue 409
Apple Orange Marmalade 291
Apple Pie, An Open 394
Apple Pie, "Mother's" 395
Apple Pudding 402
Apple Puffs 364
Apple Pie, Sweet 387
Apple Snow 372
Apple with Orange Sauce 409
Artichokes, Boiled 256
Artificial Method 521
Artichokes, Jerusalem, To boil 257
Arsenic Poisoning 567
Asparagus, 1 249
Asparagus, 2 249
Asparagus, Cream of, Soup 67
Asparagus, with Eggs 260
Asparagus, How to Scallop 247
Aspic Jelly 147
Aunt Maria's Ginger Bread 330
B
Bacon, Calf's Liver and 113
Bacon, Mushrooms with 238
Bacon, Rinds 501
Baked Apples 410
Baked Apple Dumplings 408
Baked Beans 257
Baked Bananas 350
Baked Brown Bread 195
Baked Calf's Head 109
Baked Cabbage 260
Baked Cherry Pudding 417
Baked Custard 372
Baked Eggs 157
Baked Egg-plant 252
Baked Fish 81
Baked Fish with Tomatoes 82
Baked Ham 125
Baked Omelet 162
Baked Potatoes 233
Baked Potato Salad 182
Baked Quinces 350
Baked or Roasted Beef Heart 126
Baked Rice and Tomatoes 240
Baked Salt Mackerel 81
Baked Spring Chicken 133
Baking Bread in a Gas Range 487
Baking Cake by Gas 488
Baking Meat in Gas Oven 485
Baking Pastry by Gas 488
Baking Powder 494
Baking Powder Rolls 203
Baking Powder and Soda Biscuit 206
Bananas 549
Bananas, Baked 350
Bananas and Cream 367
Banana Fritters 212
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(AACookbook0293)
Banana Fritters, Apple and 213
Bananas, as a Vegetable 236
Barbecued Lamb 113
Barley Soup 433
Barley Egg Soup 433
Baskets, Orange 558
Bathing in Sewage, Polluted
Streams, Warning 565
Batter, Fritter 213
Bavarian Cream 349
Bay Rum, 1 504
Bay Rum, 2 504
Beans, Baked 257
Beans, Boston Baked 256
Beans, Boston Baked 257
Beans, Lima 256
Beans, Lima 251
Bean Salad 182
Bean Soup, Hints About 66
Bean Soup 65
Bean Turtle Soup 75
Beds and Bedding, Care of 509
Beef, Boiled with Parsley Sauce 125
Beef, Cannelon of 106
Beef Corned, Hash 126
Beef Essence 547
Beef, Fillet of 101
Beef Heart, Baked or Roasted 126
Beef Juice 547
Beef Loaf, 1-2 105
Beef Loaf 106
Beef Omelet 104
Beef Ragout 105
Beef Soup 60
Beef Scrapple 104
Beef Tea, 1 547
Beef Tea, 2 547
Beef Tea 554
Beef, To Roast 100
Beef Roast 101
Beef Savory 104
Beef Stew, Mrs. Rorer's 102
Beef with Tomato Sauce 450
Beefsteak, Broiled 102
Beefsteak, Fried 118
Beefsteak Pie 104
Beefsteak, Stuffed 103
Beet Hash 251
Beet Pickles 272
Beet Salad 176
Beet Salad 183
Berry, Log Cabin, A 411
Berry Puddings, Little 411
Best Ginger Drops 329
Bichloride of Mercury 568
Biscuits 549
Biscuits, Baking Powder and Soda 206
Biscuit, Cream 206
Biscuit, Cream Baking Powder 206
Biscuit, Drop 1 206
Biscuit, Drop 2 206
Biscuit, Soda 206
Biscuit, Sweet Potato 206
Biscuit, Taffy 207
Bisque 357
Bisque, Glac6 358
Bisque, Oyster 65
Bisque, Tomato 63
Bites, Snake 570
Bites of Dogs, Cats and other pets,
or Vicious Animals 569
Bites of Insects, Spiders, Bees, etc 569
Bites, Frost 562
Black Chocolate Cake, 1 321
Black Chocolate Cake, 2 321
Black Chocolate Cake, 3 321
Black Fruit Cake 323
Black or Red Currant Jam 294
Blackberry Cordial 476
Blackberry Cordial 478
Blackberry Jam 297
Blackberry Jam Cake 325
Blackberry Pie 386
Blackberry Pudding 416
Black Silk, To Clean 507
Blanquette of Chicken 137
Blanquetted Chicken 137
Bleaching Javelle Water for 507
Blitz Kuchen 438
Blood Stains, To Remove 506
Blue Vitriol 569
Blueberry Muffins 207
Blueberry Muffins 216
Blueberry Patties 209
Blueberry Pudding 417
Boiled Antichokes 256
Boiled Beef with Parsley Sauce 125
Boiled Eggs 157
Boiled Icing 308
Boiled Oil Dressing 171
Boiled Spinach 248
Boiled Salt Mackerel 81
Boiled Turnips 239
Boiling and Stewing 99
Boiling Vegetables Over Gas 488
Bon Bon, Wintergreen or Rose 460
Bon Bon, Violet 460
Bon Bon, Lemon 460
Bon Bon, Orange 460
Boned Calf's Head 121
Boston Cream 476
Boston Baked Beans 257
Boston Baked Beans 256
Boston Brown Bread, 1-2-3 196
Boston Brown Bread 195
Boston Soup 74
Bottles, How to Clean 496
Boudins, Veal 108
Bouillon, 1 60
Bouillon, 2 60
Braised Tongue 120
Braised Veal 105
Brandy Milk with Eggs 556
Brandy Sauce 415
Brandy Sauce 425
Bran Gems 212
Bread, 1-2-3 192
Bread 193
Bread, Yeast and 191
Bread, How to Cut Hot 496
Bread, Baked Brown 195
Bread, Boston Brown 195
Bread, Boston Brown, 1-2-3 196
Bread, Brown, 1-2-3 194
Bread, N. E. Brown 194
Bread, Coffee 205
Bread, Corn, 1-2-3 198, 199
Bread, Corn, 1-2-3 200
Bread, Egg 217
Bread, Entire Wheat 197
Bread, Graham 195
Bread, Graham 196
Bread, Graham, 1-2 197
Bread, Graham 210
Bread, Indian Steamed 198
Bread, Lime Water in 194
Bread, Muffins, Rolls, Griddle
Cakes, etc 191-218
Bread, Prison Mission, Brown 195
Bread, Prune Brown 195
Bread, Quick, Butter Milk 193
Bread, Raised, Graham 197
Bread, Salt-rising 193
Bread, Steamed Brown 194
Bread, Steamed Corn 198
Bread Sauce 149
Bread Sauce for Partridge or
Game 150
Bread, Scotch 197
Bread Sticks 207
Bread Sticks 216
Bread, Thirded 210
Bread, Virginia Corn 198
Bread, World's Fair 193
Breakfast, A Word About 576
Breakfast, Bread Rolls 203
Breakfast Cakes 215
Breakfast Eggs 160
Breakfast Muffins 208
Breakfast, Something for 125
Brittle, Peanut 465
Brod Anis 442
Broiled Beefsteak 102
Broiled Fish 82
Broiled Quail 142
Broiled Tomatoes 242
Broiling 99
Broiling by Gas 486
Broiling Fish by Gas 487
Broth, Chicken 554
Broth, Chicken 553
Broth, Oatmeal and Beef 548
Broth, Scotch 64
Brooms, How to Preserve 496
Brown Bread, 1-2-3 194
Brown Bread, Baked 195
Brown Bread, N. E 194
Brown Bread, Prune 195
Brown Bread, Prison Mission 195
Brown Bread, Steamed 194
Brown Bread, Sandwiches 226
Brown Flour for Soups and Gra-
vies, 72
Brown Pudding, Steamed 413
Brown Sauce 149
Brown Soup 433
Brown Sugar Cake 314
Brown Sugar Cake 328
Brown Sugar Candy 462
Brown Stone Front 313
Browned Creme 436
Brunswick Stew 75
Buckwheat Cakes 214
Buns, Corn 199
Buns, Hot Cross 218
Buns, Scotch 322
Buns, Spanish, 1-2 332
Burns, Remedy for 562
Burns 563
Butter 533
Butter Balls 217
Butter, Drawn 147
Butter Fritters 213
Butter, Lemon 354
Butter, Maitre D'hotel 148
Buttermilk Cake 436
Butter Scotch 465
C
Cabbage, Baked 260
Cabbage, Cooked 249
Cabbage, Oyster 249
Cabbage, Red Pickled 271
Cabbage Salad, 1-2 176
Cadillac Fried Cakes 334
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Cake, Almond 319
Cake, Angel 307
Cake, Apple 325
Cake, Buttermilk 436
Cake, Black Chocolate, 1-2-3 321
Cake, Blackberry Jam 325
Cake, Brown Sugar 314
Cake, Brown Sugar 328
Cake, Caramel 320
Cake, Caramel, Filling for 315
Cake Delicate 315, 316
Cake, Chocolate Cream 312
Cake, Circle 328
Cake, Cocoanut 310
Cake, Coffee 328, 329
Cake, Cold Water Sponge 309
Cake, Cornstarch 317
Cake, Cream 310
Cake, Cup, without Eggs 327
Cake, Delicate 318
Cake, Devil's 313, 314
Cake, Devil's 321
Cake, Dolly Varden 313
Cake, Dried Apple 325
Cake, Dutch Apple 368
Cake, Easter 326
Cake, English Walnut 319
Cake, Fancy Tea 329
Cake, Favorite Snow 310
Cake, Feather 320
Cake, Federal 327
Cake, French Cream 311
Cake, Fruit, 1-2-3-4-5-6 322, 323
Cake, Fruit 324
Cake, German Coffee 440
Cake, Soft Ginger 341
Cake, Gold, 1-2 319
Cake, Gold 325
Cake, Good 320
Cake, Graham 328
Cake, High Altitude 317
Cake, Hicknorynut 320
Cake, Hot Water Molasses 330
Cake, Huckleberry 325
Cake, Imperial 322
Cake, Improved Sunshine 308
Cake, Jam 324, 325
Cake, Layer 312
Cake, Lemon 317
Cake, Lightning 311
Cake, Marbled 316
Cake, Marbled 320
Cake, Marshmallow 316
Cake, Marshmallow Layer 313
Cake, Molasses Layer 314
Cake, Molasses Spice 330
Cake, Moravian Sugar 443
Cake, Nut, Filling for 315
Cake, Orange, 1-2 311
Cake, Peach 366
Cake, Pearl 318
Cake, Pineapple 324
Cake, Plain Layer 313
Cake, Prince of Wales 341
Cake, Raised 329
Cake, Raisin 323
Cake, Raisin 342
Cake, Roll Jelly 314
Cake, Silver 317
Cake, Simple Layer 313
Cake, Short 364
Cake, Short 397
Cake, Snow 317
Cake, Snow 318
Cake, Soda Pound 320
Cake, Soft Molasses 330
Cake, Sour Milk 328
Cake, Southern Pound 319
Cake, Spice 324
Cake, Spice 327
Cake, Spiced 327
Cake, Sponge, 1-2-3-4-5-6-7 309, 310
Cake, Sunshine Sponge 308
Cake, Swedish 312
Cake, White 312
Cake, White, 1-2 318
Cake, White 326
Cake, White Citron 316
Cake, White Fruit 324
Cake, White Mountain 318
Cake, White Perfection 315
Cake, White Sponge 326
Cake, Walnut 310
Cakes 307-342
Cakes, Afternoon Tea 334
Cakes, Almond Fried 441
Cakes, Chocolate 331
Cakes, Christmas 437
Cakes, Cup 333
Cakes, Drop 331
Cakes, Eckell 332
Cakes, Fried 333
Cakes, Oatmeal or Date 331
Cakes, Orange 439
Cakes, Rolled Oat 331
Cakes, Rich Tea 336
Cakes, Sour Cream 329
Calf's Brains with Eggs 122
Calf's Head, Baked 109
Calf's Head, Boned 121
Calf's Liver and Bacon 113
Café Mousse 358
Camphor Ice 503
Candy, Anabel's 464
Candy, Brown Sugar 462
Candy, Lemon 464
Candy, Molasses 463
Candy, Molasses 462
Candy, Nut Molasses 466
Candy, Summer Nut 466
Candy, White Sugar 462
Candied Pop Corn 464
Candied Sweet Flag 467
Cannelon of Beef 106
Canned Tomatoes 292
Canned Tomato Salad 175
Canning Fruit, Table for 290
Canning Fruits 289
Caper Sauce 148
Caramel 72
Caramel Cake 320
Caramel Custard 373
Caramel Filling for Cake 315
Caramel Ice Cream 356
Caramel Maple Sugar 462
Caramel Pudding 407
Caramels, Chocolate 464
Carbolic Acid 569
Carpet Soap 495
Carpets, The Care of 502
Carrots, in Cream Sauce 251
Carrots, Onions and 250
Carrot Soup 73
Casseroles, Chicken 139
Casserole of Rice and Meat 119
Cases, Timbale 384
Catsup, Cold 275
Catsup, Grape 276
Catsup, Green Tomato 270
Catsup, Mushroom 282
Catsup, Ripe Cucumber 276
Catsup, Tomato 275
Catsup, Tomato 276
Catsup, Walnut 270
Cauliflower, Escalloped 250
Cauliflowers, Pickling 272
Cauliflower Salad 181
Cauliflower, to Cook 250
Cauliflower with Dressing 259
Celeried Oysters 453
Celery, Cream of, Soup 66
Celery, Cream of, Soup 74
Celery, Cream of, Soup 558
Celery Salad 178
Celery Sauce 275
Celery Slaw 176
Celery Soup, 1-2 66
Chafing Dish Dainties 747
Chafing Dish Dainty A 449
Chafing Dish, Duck in 451
Charlotte, Orange 352
Charlotte, Orange 371
Charlotte Russe 352
Cheese 532
Cheese and Celery Sandwiches 227
Cheese Balls 163
Cheese Balls 165
Cheese, Chicken 138
Cheese, Dreams 448
Cheese, Dutch 435
Cheese, Eggs and 157-165
Cheese Eggs 164
Cheese, Fondue 448
Cheese, Head 122
Cheese, Omelet 448
Cheese, Omelet 162
Cheese, Ramekin 164
Cheese Relish 165
Cheese Salad 183
Cheese Souflle 164
Cheese Sticks 164
Cheese Straws, 1-2 163
Cheese Toast 164
Cherries, Cream 461
Cherries, Pickled 281
Cherries Preserved in Syrup 300
Cherries, Spiced 278
Cherry Jam 294
Cherry Marmalade 297
Cherry Pie 386
Cherry Pie, Mock 396
Cherry Tapioca 368
Chestnut Stuffing for Poultry 132
Chicken, Baked Spring 133
Chicken, Blanquetted 137
Chicken, Blanquette of 137
Chicken Broth 553
Chicken Broth 554
Chicken Casseroles 139
Chicken Cheese 138
Chicken, Creamed, 1-2-3-4 138, 139
Chicken Cream Soup 62
Chicken Croquettes 112
Chicken Croquettes 118
Chicken Croquettes, 1-2 139
Chicken Croquettes 452
Chicken, Fricasseed 134
Chicken, Fried 133
Chicken, Hollandaise 451
Chicken, Imperial 134
Chicken, Jellied 133
Chicken, Jellied 136
Chicken Jelly 136
Chicken Jelly 557
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Chicken, Kentucky Style 140
Chicken, Maryland 132
Chicken, Omelet with 558
Chicken Patties 140
Chicken Pie 134, 135
Chicken Pie, with Oyster 135
Chicken, Pressed 133
Chicken, Pressed, for a Company 136
Chicken Salad 175
Chicken, Smothered in Sauer
Kraut 434
Chicken Soufflé 136
Chicken Terrapin 137
Chicken with Oyster 90
Chicken, White Soup from 62
Children and Invalids 570
Children's Lunch Basket, Menus for 45
Children's Favorite Dessert 374
Chili Sauce 267
Chili Sauce, 1-2 274
Chinese Luncheon 38
Chips, Saratoga 235
Chipped Gingered Pear 290
Chocolate 473
Chocolate 474
Chocolate 479
Chocolate Cakes 331
Chocolate Caramels 464
Chocolate Cookies 338
Chocolate Cream 351
Chocolate Cream Cake 312
Chocolate Fruit Cookies 340
Chocolate, Mexican 474
Chocolate Mousse 358
Chocolate Peppermints 460
Chocolate Pie 390
Chocolate Pudding, 1-2-3-4 406, 407
Chocolate Sauce 365
Chocolate Sauce for Ice Cream 360
Chocolate, Vienna 476
Chopped Pickles 273
Chopped Sweet Pickles 269
Chow Chow 270
Chowder, A Good 76
Chowder, Fish 65
Chowder, Vegetable 63
Christmas Cakes 437
Christmas Cookies 437
Christmas" Drops 465
Christmas Fruit Cookies 437
Christmas Loaf, A German 442
Christmas Nut Drops 438
Chutney, or Curry Oysters 91
Chutney, Indian 281
Chutney Sauce 283
Cinnamon Rolls 203
Cinnamon Stars 437
Circle Cake 328
Citron Preserves 298
Clams, à, la Newburg 451
Clams, Creamed 87
Clams, Devilled 87
Clams, Devilled 88
Claret Punch, 1-2-3 478
Classification of Foods 517
Cleaning Fluid 494
Cleaning Fluid, for Silk or Wool 494
Clinkers, How to Remove 495
Coal Gas Poisoning 568
Cobbler, Peach 376
Cocoa, Iced 479
Cocoanut Cake 310
Cocoanut Drops 463
Cocoanut Patties 467
Cocoanut Pie 386
Cocoanut Pudding 414
Cocoanut Pudding 415, 416
Cochroaches, To Exterminate 495
Cocktail, Oyster 91
Cod, Boiled, Sauce for 150
Codfish, à la Mode 87
Codfish Balls 85
Codfish, How to Cook 84
Codfish, in Purée of Potato 92
Coddled Eggs 163
Coffee Bread 205
Coffee Cake, 1-2-3 328, 329
Coffee Cake, German 440
Coffee, Cold Water 473
Coffee, Cream 351
Coffee, Foam 553
Coffee for 20, for 100, 473
Coffee Jelly 354
Coffee, Nutritious 550
Coffee, Preparation of 473
Cold Catsup 275
Cold Meats, Sauce for 149
Cold Water Coffee 473
Cold Water Sponge Cake 309
Cologne, 1-2 504
Colonial Hats 388
College Club Sandwiches 228
Columbine Salad 175
Comanche 463
Combination Jam 295
Compote of Peaches 404
Commercial Foods 526
Confectionery 459-468
Conserve, Crabapple 295
Consommé 548
Consommé, a L'Independence 75
Consomme, Plain Soup Stock and 60
Consumptives, Instructions to and
Their Friends 572
Contamination, Sources of 530
Contents, Part 1 5
Contents, Part 2 6
Convalescents, Cream for 551
Cooked Cabbage 249
Cooked Sweet Apples 409
Cookery, German 433-443
Cookies, Chocolate 338
Cookies, Chocolate, Fruit 340
Cookies, Crisp, Sugar 337
Cookies, Cream 337
Cookies, Christmas 437
Cookies, Christmas, Fruit 437
Cookies, Excellent, Chocolate 337
Cookies, Fruit, 1-2 338
Cookies, Fruit 341
Cookies, Fruit, Drop 333
Cookies, Ginger, 1-2-3-4 339
Cookies, Molasses 339
Cookies, Oatmeal 338
Cookies, Old-fashioned 337
Cookies of 1812 340
Cookies, Peanut 338
Cookies, Spiced 338
Cooking, Foods and 574
Cooking with a Gas Range 485-489
Cooking School Fried Cakes 335
Cooking Summer Squash 257
Cooking, Time Table for 55-58
Cordial, Blackberry 476
Cordial, Blackberry 478
Cordial, Grape 477
Cordial, Grape 480
Corn Bread, Steamed 198
Corn Bread, Virginia 198
Corn Bread 198
Corn Bread 198
Corn Bread, 199
Corn Bread, 1-2-3 200
Corn Buns 199
Corn Cake 199
Corn Cakes 254
Corn Cake Crusts 201
Corn Dodgers 200
Corn Dodgers, Kentucky 201
Corn, Escalloped, 1-2 253
Corn Fritters 200
Corn Fritters, 1-2 254
Corn Meal Gems 211
Corn Meal Gruel 554
Corn Meal Muffins 209
Corn Patties 254
Corn Pone, Southern 218
Corn Salad 184
Corn Soup, 1-2 67
Corn and Tomato Soup 67
Corned Beef, For Curing 107
Corned Beef Hash 126
Cornstarch Cake 317
Cornstarch Fritters 375
Cornstarch Pudding 551
Cornstarch Pudding with Figs 417
Cornstarch Puffs 375
Corrosive Sublimate 568
Cosmetics 503
Cottage Cheese Sandwiches 228
Cotton Batting Soup 434
Cough Syrup 495
Crabapple Conserve 295
Crabapple Jelly 294
Crabapple Pudding 415
Crabapple, Spiced 279
Cracker Pudding 401
Cracker Pudding, My Grandmother's 402
Cranberries, Frozen 361
Cranberry Ice 364
Cranberry Jelly 297
Cranberry Pie 391
Cranberries, To Cook 409
Cream 532
Cream, Almond 369
Cream, Apple 365
Cream Baking Powder Biscuit 206
Cream, Bavarian 349
Cream Biscuit 206
Cream, Boston 476
Cream Cake 310
Cream Cherries 461
Cream Chicken Soup 62
Cream Chocolate 351
Cream Coffee 351
Cream Cookies 337
Cream, Eggs with 448
Cream Dates 461
Cream Filling for Pie 390
Cream for Convalescents 551
Cream Fruit 356
Creams, Ginger 339
Cream, Hamburg 351
Creams, Ices and Desserts 349-376
Cream Mayonnaise Tomato Salad 180
Cream, Nut 365
Cream of Asparagus Soup 67
Cream of Celery Soup 66
Cream of Celery Soup 74
Cream of Celery Soup 558
Cream of Eggs 449
Cream of Tomato Soup, 1-2 70
Cream of Onions, or Onion Soup 71
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(AACookbook0296)
Cream of Tomato Soup 556
Cream, Orange 365
Cream, Orange 367
Cream Pie 390
Cream Pie 394
Cream Pie 389
Cream, Pineapple, Bavarian 349
Cream Puffs, 1-2 397
Cream, Raspberry 370
Cream, Rice 550
Cream, Rice 368
Cream, or Rice Soup 555
Cream Rice Pudding 398
Cream, Russian 349
Cream Salad Dressing 171
Cream Salmon 84
Cream Sauce 425
Cream Sauce 428
Cream Sauce 451
Cream Sauce 253
Cream Sauce 148
Cream, or White Sauce 251
Cream Sauce, Spaghetti with 248
Cream Sauce, Tripe with 454
Cream, Sago 369
Cream, Spanish 350
Cream, Tapioca 350
Cream, Tapioca 351
Cream Toast 217
Cream Toast 556
Cream, Tomato Soup, 1-2 70
Cream, Vanilla 356
Cream, Velvet 351
Cream Walnuts 461
Cream, Whipped 390
Creamed Celery, 1-2 253
Creamed Chicken 1-2-3-4 138, 139
Creamed Clams 87
Creamed Lobster, 1-2 86
Creamed Meat 119
Creamed Mushrooms 239
Creamed Potatoes, 1-2 234
Creamed Rice 351
Creamed Sweetbreads 117
Creamed Tomatoes 239
Creamy Sauce 415
Creme, Browned 436
Creole Kedgeree 91
Crisps, Peanut 465
Crisp Sugar Cookies 337
Croquettes, Chicken, 1-2 139
Croquettes, Chicken 452
Croquettes, Chicken 112
Croquettes, Chicken, Veal, etc 118
Croquettes, Ham 116
Croquettes, Hominy 245
Croquettes, Meat 120
Croquettes, Rice 245
Croquettes, Salmon, 1-2 85
Croquettes, Sweetbread 116
Croquettes, Sweet Potato 259
Croquettes, Sweet Potato 237
Croquettes, Veal, 1-2-3-4 111, 112
Croquettes, Veal and Rice 245
Croutons 72
Crullers 336
Crullers, or Wonders 340
Crumb Griddle Cakes 215
Crumpets, London 210
Crusts, Corn Cake 201
Crystallized Flowers 461
Cuban Pudding 410
Cucumber Dolmasi 247
Cucumber Fritters 261
Cumcumber Jelly 261
Cucumber Pickles, 1-2 276
Cucumber Pickles 271
Cucumber Salad 180
Culinary Hint, A 393
Cup Cakes without Eggs 327
Cup Cakes 333
Curing Hams 107
Currant Jam 294
Currant Jelly 297
Currant Jelly 298
Currant Jelly Sauce 425
Currant and Orange Preserves 297
Currant Pie, English 387
Currants, Spiced 278
Currants, To Preserve 299
Curry of Chicken Livers and Rice 140
Curried Eggs 452
Curry Oysters 91
Curry of Tripe 124
Custard, Apple 355
Custard, Baked 372
Custard, Caramel 373
Custard Pie 388
Custard Pie 393
Custard Pie 394
Custard Pie, Apple 386
Custard Pie, Apple 387
Custard Pie, Lemon 388
Custard Sauce 425
Custard, Tapioca 355
Custard, Raspberry 370
'Custard, White 355
Cutlets, Egg 158
Cutlets, Fish 83
Cutlets, Indian 123
Cutlets in Rice 111
Cutlets, Veal 108
D
Dainty Dessert 370
Dainty Little Puddings 412
Dandelion Salad 178
Date Pudding 405
Date Pudding 410
Date Sticks 332
Dates, Cream 461
Delicate Cake 315
Delicate Cake 316
Delicate Cake 318
Delicate Dish 369
Delicious Nut Filling for Cake 315
Depew's Oolong Lemonade 475
Dessert 364
Dessert, A Delicious 367
Dessert, An Apple 350
Dessert, Children's Favorite 374
Desserts, Creams, Ices and 349-376
Dessert, Dainty 370
Dessert, A New 368
Devil's Cake 313
Devil's Cake 314
Devil's Cake 321
Devilled Clams 87
Devilled Clams or Oysters 88
Devilled Lobster 86
Diabetics, Diet for 571
Diced Turnips 238
Dietetics 515
Diet for Diabetics 571
Dietary Studies at The Boston
School of Housekeeping 543
Dinah's Muffins 209
Dinner, Little 38
Dipped Fruits 460
Dish Cloths 509
Dish Washing, For 494
Disinfectants 503
Disinfectant for Clothes 495
Disinfection Rules to be Observed 559
Dodgers, Corn 200
Dodgers, Kentucky 201
Dolly Varden Cake 313
Doughnuts, 1-2 333
Doughnuts 334
Doughnuts, German 441
Drawn Butter 147
Drawn Butter Sauce 148
Dreams Cheese 448
Dressing 551
Dressing, Boiled Oil 171
Dressing, Cream Salad 171
Dressing for Cabbage or Lettuce 172
Dressing, French 170
Dressing, Mayonnaise 171
Dressing, Oyster 150
Dressing, Oyster or Turkey 90
Dressing, Potato Salad 183
Dressing, Sage and Onion, To
make 153
Dressing, Salad 171
Dressing, Salad, 1-2-3-4 172
Dried Apple Cake 325
Dried Beef Fricassee of 451
Dried Fruits, About 290
Drink, Harvest 477
Drop Biscuit, 1-2 206
Drop Cakes 331
Drop Cakes, Hominy 217
Dropped Eggs 556
Drops, Cocoanut 463
Drops, Ginger 333
Drops, Hickorynut 436
Drops, Oatmeal 332
Drowned, Treatment of the 563
Dry Oyster Stew 90
Duchess Potatoes 258
Duchess Sauce 425
Duchess Soup 76
Duck in Chafing Dish 451
Duck, Mock 103
Ducks, Roast, 1-2-3 141
Dumplings 108
Dumplings, Apple 397
Dumplings, Baked Apple 416
Dumplings, Soup 72
Dumplings, Sponge 103
Dumplings, Strawberry 418
Dumplings, Veal, German 108
Dutch Apple Cake 368
Dutch Cheese 435
Dutch Fried Potatoes 258
Dutch Pies 437
E
Easter Cake 326
East India Pickles 268
East Indian Preserves, Imitation 295
Easter Trifles 374
Eckell Cakes 332
Egg, Attractive Way to Prepare 550
Egg Barley Soup 433
Egg Bread 217
Egg Cutlets 158
Egg and French Toast 557
Egg and Lemonade Albumen 557
Egg and Milk Albumen 550
Eggnog 479
Eggnog 552
Egg Omelet 161
Eggplant, Baked 252
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Egg Salad 177
Egg Sandwiches, 1-2 228
Egg Sauce 151
Egg Timbales 161
Egg Timbales with Tomato Sauce 159
Egg, To Cook an 549
Egg, To Prepare an Uncooked 554
Eggs, Asparagus with 260
Eggs, à la Caracas 158
Eggs, à la Créme 163
Eggs and Cheese 157-165
Eggs, Baked 157
Eggs, Baked in Cream 159
Eggs, Boiled 157
Eggs, Brandy, Milk with 556
Eggs, Breakfast 160
Eggs, Calves' Brains with 122
Eggs, Cheese 164
Eggs, Coddled 163
Egg Cream Sauce 157
Eggs, Cream of 449
Eggs, Curried 452
Eggs, Escalloped 162
Eggs for Tea 161
Eggs, French Scrambled 449
Eggs, Ham and 449
Eggs, Hard Boiled, with Butter 157
Eggs, How to Test 495
Eggs on Toast 160
Eggs, Pickled 283
Eggs, Poached or Dropped 556
Eggs, Preserving 160
Eggs, Salad 182
Eggs, Sardine 160
Eggs, Soyer's 164
Eggs, Spanish 163
Eggs, Steamed 157
Eggs, Stuffed 158
Eggs, Substitute for 160
Eggs, To Keep 494
Eggs, To Poach 160
Eggs with Cream 448
Elderberry Blossom Fritters 436
Electrically Shocked, Treatment
for 563
Emergency Pudding 403
Emergency Tomato Soup 70
English Currant Pie 387
English Plum Pudding 399
English Schnitten 438
English Walnut Cake 319
English Walnut Pudding 408
Entire Wheat Bread 197
Escalloped Cauliflower 250
Escalloped Corn, 1-2 253
Escalloped Eggs 162
Escalloped Onions, 1-2 252
Escalloped Oysters, 1-2 88
Escalloped Oyster Plant 261
Escalloped Potatoes 235
Escalloped Potatoes, with Onions 237
Escalloped Sweet Potatoes 237
Escalloped Tomatoes 240
Everton Toffee 463
Every Housekeeper Should Know 493
Excellent Breakfast Cake 215
Excellent Cocoanut Cookies 337
Excellent Ice Cream 356
Experiment Stations 578
Eye, For Quick-lime in the 562
F
Fainting 563
Fairy Ginger Bread 332
Family of Two, Menus for 41, 42
Fancy Tea Cake 329
Favorite Snow Cake 310
Feather Cake 320
Federal Cake 327
Feeding a Child Over One Year
Old 523
Feeding Children, General Rules
For 525
Feeding Infant 515
Feeding, The Natural Method 520
Feeding, Time Tables for Artificial 521
Fermented Milk, Koumiss 552
Fig Ice Cream 359
Fig Soufflé 372
Fillet of Beef, A 101
Fillets, Veal 106
Filling, Caramel for Cake 315
Filling, Cream for Pie 390
Filling for Pumpkin Pie 393
Filling for Oyster Patties 89
Filling, Nut for Cake 315
Filling, Raisin Mash 314
Fire Kindler, An Economical 496
Fish and Shell-fish 81-93
Fish, Baked 81
Fish Balls, N. E 85
Fish, Broiled 82
Fish Chowder 65
Fish Cutlets 83
Fish, Fried 82
Fish, Potted 92
Fish Pudding, Norwegian 83
Fish Salad 173
Fish Sandwiches 226
Fish Soup 64
Fish Timbals 83
Fish Turbot 435
Flag Root, Sweet Candied 467
Flannel Cakes 215
Flip-flap, Apple 375
Florendines, or Fruit Tarts 371
Flowers, Crystallized 461
Foam, Apple 366
Foam, Coffee 553
Foam, Peach 558
Fondant 459
Fondeau, à la L'Italienne 161
Fondue Cheese 448
Food, Fuel Value of 539
Food Values 534
Food, Variety of to be Found in
Our Markets During the Year 47-54
Foods and Cooking 574
Foods, Classification of 517
Foods, Commercial 526
Forthergill's Milk Porridge 551
French Cream Cake 311
French Dressing 170
French Fried Potatoes 235
French, or Egg Toast 557
French Pancakes 214
French Pickles 268
French Potato Salad 180
French Relish 283
French Scrambled Eggs 449
French Soup, A 70
Fricasseed Chicken 134
Fricassee of Dried Beef 451
Fricasseed Oysters 89
Fried Almond Cakes 441
Fried Beefsteak 118
Fried Cakes 333
Fried Cakes, Cadillac 334
Fried Cakes, Cooking-school 335
Fried Cakes, Potato 334
Fried Chicken 133
Fried Fish 82
Fried Green Tomatoes 240
Fried Oysters, 1-2 88
Fried Pies 393
Fried Potato Balls 236
Fried Rolls 204
Fried Rye Muffins 208
Fried Tomatoes 240
Fried Tomatoes, with Cream 259
Fright, Shock from 563
Fritter Batter 213
Fritters 213
Fritters, Apple and Banana 213
Fritters, Banana 212
Fritters, Butter 213
Fritters, Corn 200
Fritters, Corn, 1-2 254
Fritters, Cornstarch 375
Fritters, Elderberry Blossom 436
Fritters, Ham 124
Fritters, Lemon 366
Fritters, Orange 366
Fritters, Parsnip 255
Fritters, Parsnip 252
Fritters, Rice 213
Frogs' Legs 452
Frost Bites 562
Frosting 307
Frosting, Apple 315
Frozen Cranberries 361
Frozen Pudding 358
Fruit and Nut Jelly 353
Fruit Cake, 1-2-3-4-5-6 322, 323, 324
Fruit Christmas Cookies 437
Fruit Cookies, 1-2 338
Fruit Cookies 341
Fruit Cream 356
Fruit Drop Cookies 333
Fruit Ices, from Canned Fruits 360
Fruit Jelly 296
Fruit Mousse 362
Fruit Pin Wheels 392
Fruit Pudding, Steamed 400
Fruit Punch 475
Fruit Punch 477
Fruit Rolls 202
Fruit Salad, 1-2-3 177
Fruits, Canning 289
Fruits, Dipped 460
Fruits, Dried 290
Frying 99
Frying on Gas Range 486
Fudge 462
Fudge, Maple 462
Fudges 463
Fudges, Vassar 466
Fuel Value of Food 539
Furniture Polish 503
Furniture Soap 495
G
Game, Sauce for 149
Garbage 577
Garnish for Meat 118
Gas, Baking Cake by 488
Gas, Baking Pastry by 488
Gas Oven, Baking Meat in 485
Gas, Boiling Vegetables Over 488
Gas, Broiling by 486
Gas, Broiling Fish by 487
Gas Range, Baking Bread in 487
Gas Range, Cooking with 485
Gas Range, Frying on 486
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(AACookbook0298)
Gas, Roasting by 485
Gas, to Toast by 489
Gems, Bran 212
Gems, Cornmeal 211
Gems, Graham, 1-2-3-4-5 210, 211
Gems, Huckleberry 211
Gems, Oatmeal 211
General Rule for Feeding Children 525
German Christmas Loaf, A 442
German Coffee Cake 440
German Cookery 433-443
German Doughnuts 441
German Dry Noodles 244
German Potato Salad 435
German Sauce 435
German Sauce 425
German Soup Balls 73
Giblet Soup 73
Ginger Apples 302
Ginger Bread, Aunt Maria's 330
Ginger Bread, Fairy 332
Ginger Bread Sandwiches 227
Ginger Bread, Soft 330
Ginger Bread, Sponge 330
Ginger Cake Pattern, Soft 341
Ginger Cookies, 1-2-3-4 339
Ginger Drops 329
Ginger Drops 333
Ginger Pears 302
Ginger Pears, Chipped 290
Ginger Pudding, 1-2 401
Ginger Snaps 339
Ginger Water Ice 363
Girl's Luncheon After Tennis 38
Glacé Bisque 358
Glacé Vanilla 361
Glorified Rice 370
Gold Cake, 1-2 319
Gold Cake 325
Gold Loaf 318
Golden Cream Toast 159
Good Cake 320
Good Yeast 191
Gooseberry Jam 294
Gooseberry Pudding 405
Gooseberry, Spiced 278
Goose, Roast 141
Graham Bread 196
Graham Bread, 1-2-3 197
Graham Bread 195
Graham Bread, for one loaf or for
Gems 210
Graham Cake 328
Graham Gems, 1-2-3-4-5 210, 211
Graham Pie Crust 383
Graham Pudding and Lemon Sauce 399
Grape Catsup 276
Grape Cordial 477
Grape Cordial 480
Grape Ice 363
Grape Juice 555
Grape Juice, 1-2 476
Grape Juice Punch 479
Grape Juice, Sponge 372
Grape Juice, Unfermented 480
Grape Sauce 301
Grape Sherbet 480
Grape Wine 480
Grapes, Spiced 278
Grass Stains, To Remove 506
Gravy for Roast Meats 152
Gravy for Turkey 152
Grease Spots, To Remove 494
Green Grape Jam 296
Green Gages, Preserved in Syrup 300
Green Peas in Turnip Cups 243
Green Pea Soup 68
Green Peppers, Stuffed 255
Green Tomato Catsup 270
Green Tomatoes, Mince Meat from 385
Green Tomato Pickles 271
Griddle Cakes, Crumb 215
Griddle Cakes, Raised Corn 215
Grilled Sardines, Brown Sauce 91
Grits, Hominy 550
Gruel, Cornmeal 554
Gruel, Oatmeal 553
Gruel, Oatmeal 555
Gumbo 61
Gumbo, Mississippi 73
H
Hair Tonic 495
Hair Tonic 504
Halibut Sandwiches 226
Ham and Eggs 449
Ham, Baked 125
Ham Balls 115
Ham Croquettes 116
Ham Fritters 124
Ham Patties 115
Ham Quenelle 124
Ham Sandwiches 225
Ham Savory 115
Ham Soufflé 115
Ham, To Bake 114
Hams, Curing 107
Hamburg Cream 351
Hamburg Steak 118
Hamburg Steak 556
Hard Boiled Eggs, with Butter 157
Hard Boiled Eggs, with Cream
Sauce 157
Hard Sauce 426
Harvest Drink 477
Hats, Colonial 388
Hash, Beet 251
Hash Corned Beef 126
Hash, Heavenly 403
Hash, Union 117
Hash, Spanish 118
Head Cheese 122
Heart Beef, Baked or Roasted 126
Heavenly Hash 403
Henriettes, or Cinci 392
Herbs, To Steep 503
Hermits 335, 336, 337
Hickorynut Cake 320
Hickorynut Drops 436
Hickorynut Macaroons 341
Hickorynut Macaroons 464
Hickorynut Sandwiches 226
Higdom 271
High Altitude Cake 317
Hints about Bean Soup 66
Hints for Women 496
Hints on Serving 7
Hoe Cake 198
Hoe Cakes 201
Hollandaise Chicken 451
Hollandaise Sauce 148
Hollandaise Sauce 551
Home-Made Jellies 293
Hominy Croquettes 245
Hominy Drop Cakes 217
Hominy Grits 550
Honey as Medicine 506
Honey, Lebkuchen 439
Honey, Quince, 1-2 291
Horseradish Sauce 152
Horseradish Sauce 272
Hot Cross Buns 218
Hot Fruit Syrups for Ice Cream 360
Hot Water Molasses Cake 330
Household Economics in Universi-
ties, etc. 578
Household Inventory 493
Household, Miscellaneous 493-509
Huckleberry Cake 325
Huckleberry Gems 211
Huckleberry Pudding 404
Huckleberries, with Crackers and
Cream 414
Hulnah 442
Hydrate of Chloral 569
Hydromel 477
Hygienic Cream Sauce 426
I
Ice Cream 356
Ice Cream, Caramel 356
Ice Cream, Chocolate Sauce for 360
Ice Cream, Excellent 356
Ice Cream, Fig 359
Ice Cream, Hot Fruit Syrup for 360
Ice Cream, Maple, 1-2 357
Ice Cream, Neapolitan 360
Ice Cream, Peppermint 367
Ice Cream, Philadelphia 359
Ice Cream, Pineapple and Rasp-
berry 359
Ice, Cranberry 364
Ice, Ginger Water 363
Ice, Grape 363
Ice, Lemon 364
Ice, Strawberry 363
Ice Water without Ice 496
Iced Cocoa 479
Iced Tea 473
Ices, Creams and Desserts 349-376
Ices, Fruit, from Canned Fruits 360
Icing 315
Icing, Boiled 308
Icing, Orange 311
Iceland Moss 555
Imitation East Indian Preserves 295
Imperial 477
Imperial Cake 322
Imperial Chicken 134
Imperial Sunshine Cake 308
Indian Chutney 281
Indian Cutlets 123
Indian Pudding 401
Indian Sweet Apple Pudding 415
Indian Steamed Bread 198
Indian Waffles 216
Inexpensive and Simple Menus 40, 41
Infant Feeding 515
Ink Spots. To Remove 506
Insects, Bites of Spiders, Bees, etc 569
Instructions for Consumptives and
Their Friends published by the
State Board of Health of Michi-
gan 572
Invalids and Children 570
Invalid's Tray, The 546
Inventory, Household 493
Irish Moss Jelly 555
Iron Rust, To Remove 506
Iron, To Mend 503
Italian Fig Pudding 411
Italian Sauce 151
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(AACookbook0299)
J
Jam, 1-2-3-4 296
Jam, Blackberry 297
Jam Cake, 1-2 324, 325
Jam, Combination 295
Jam, Cherry 294
Jam, Currant 294
Jam, Gooseberry 294
Jam, Green Grape 296
Jam, Pineapple 294
Jam, Plum 295
Jam, Raisin 296
Jam, Raspberry 301
Jambolaya 246
Jams, Preserves, Jellies 289-302
Japanese Luncheon 38
Javelle Water, for Bleaching 507
Jellied Chicken 133
Jellied Chicken 136
Jellied Prune Pudding 366
Jellies 301
Jellies, Home-Made 293
Jellies, Preserves and Jams 289-302
Jelly Apricot 353
Jelly, Aspic 147
Jelly, Chicken 136
Jelly, Chicken 557
Jelly, Coffee 354
Jelly, Crabapple 294
Jelly, Cranberry 297
Jelly, Cucumber 261
Jelly Currant 297, 298
Jelly Fruit 296
Jelly, Fruit and Nut 353
Jelly, Irish Moss 555
Jelly, Lemon 353
Jelly, Orange 557
Jelly, Pineapple 353
Jelly, Prune 353
Jelly Roll 341
Jelly, Spiced, Currant 297
Jelly, Strawberry 301
Jelly, Tomato 176
Jelly, Wine 294
Jerusalem Pudding 404
Johnny Cake 201
Johnny Cake 197
Johnny Cake, Mrs. Hogan's 197
Jolly Boys 335
Juice, Beef 547
Juice, Grape, 1-2 476
Juice, Grape 555
Julienne Soup 63
July, Economical Menus for one
week in 43
Junket 354
Junket, 1-2 552
K
Kartoffel, Klöze 435
Kedgeree, Creole 91
Kentucky Corn Dodgers 201
Kentucky Rolls 218
Kidney Bean Soup 66
Kidney Toast 113
Kidney, with Sour Gravy 120
King George's Pudding 410
King William Pudding 412
Kisses 440
Kisses, Nut, 1-2 440
Kisses, Quince 440
Klöze, Kartoffel 435
Koumiss 475
Koumiss, or Fermented Milk 552
Kuchen, Blitz 438
L
Lady Washington Rolls 215
Lamb, Barbecued 113
Lamb Chops 114
Lamb or Mutton, Leg of 113
Lamb, Roast 113
Laplanders for Breakfast 212
Layer Cake 312
Lebkuchen 439
Lebkuchen 441
Lebkuchen, Christmas Fruit Cook-
ies 437
Lebkuchen, Honey 439
Leg of Lamb or Mutton 113
Leg of Mutton, à la Venison 114
Legs, Frogs' 452
Lemonade 477
Lemonade, Depew's Oolong 475
Lemonade and Egg Albumen 557
Lemonade, Pineapple 477
Lemonade, Strawberry 479
Lemon Bon Bon 460
Lemon Butter 354
Lemon Butter for Sandwiches 228
Lemon Cake 317
Lemon Candy 464
Lemon Cream Sauce, Hot 414
Lemon Custard Pie 388
Lemon Fritters 366
Lemon Ice 364
Lemon Jelly 353
Lemon Pie, 1-2-3-4 389
Lemon Pie, Meringue for 395
Lemon Pie, Rich 395
Lemon Puff 354
INDEX
Lemon Pudding 403
Lemon Sauce 399
Lemon Sauce 426
Lemon Sherbet 362
Lemon Sherbet 364
Lemon Shortcake 365
Lemon Sponge 554
Lemon Tarts 391
Lemon Whip 354
Lenten Soup 76
Lettuce and Ham Salad 179
Lettuce Salad 182
Lettuce Sandwiches 227
Lettuce, Wilted 248
Levigne Soup 74
Lightning Cake 311
Light Corn Muffins 208
Lily Salad 179
Lima Beans 251
Lima Beans 256
Lime Water and Bread 194
Linen, Care of 508
Liver, Calves, with Bacon 113
Liver Dumpling, Soup with 64
Liver, Stewed Veal 434
Lobster, à la Newburg 450
Lobster, à la Newburg 452
Lobster, Creamed, 1-2 86
Lobster, Deviled 86
Lobster Patties 453
Lobster Salad 174
Lockjaw, Remedy for 563
London Crumpets 210
Luncheon, Chinese 38
Luncheon, Jananese 38
Luncheon, Girls after Tennis 38
Luncheon Dish 87
Lye 569
Lyonnaise Potatoes 234
M
Macaroons, Hickorynut 464
Macaroons, Hickorynut 341
Macaroni, Noodle 244
Macaroni with Tomato Sauce 241
Macedoine Salad 178
Mackerel, Salt, Baked 81
Mackerel, Salt, Boiled 81
Made Mustard 272
Maitre D'Hotel Butter 148
Mango Peaches 280
Mangoes 271
Maple Fudge 462
Maple Ice Cream, 1-2 357
Maple Mousse 361
Maple Mousse 362
Maple Parfait 357
Maple Sugar Caramel 462
Maple Syrup Sauce 426
Marbled Cake 320
Marbled Cake 316
Marguerite Pudding 412
Marguerites 341
Marguerites 159
Marmalade, Apple, Orange 291
Marmalade, Cherry 297
Marmalade, Orange, 1-2-3 291, 292
Marmalade, Orange 297
Marmalade, Oriental 291
Marmalade, Peach 300
Marmalade, Quince 299
Marmalade, Toast 207
Marshmallow Cake 316
Marshmallow Layer Cake 313
Marshmallows 465
Maryland Chicken 132
Mashed Potatoes 234
Mashed Potatoes 258
Mayonnaise, 1-2 170
Mayonnaise Dressing 171
Mayonnaise, Mock 170
Mayonnaise Sauce 152
Meat Balls 106
Meat Casserole 112
Meat Casserole of Rice and 119
Meat, Creamed 119
Meat Croquettes 120
Meat Croquettes, Veal, etc 118
Meat, Garnish for 118
Meat Pudding 120
Meat, Mince 384
Meat, Mock Mince 385
Meat Pudding, Roman 123
Meat Sauce 275
Meat Scallop 118
Meats and Poultry 99-142
Meats and their Accompaniments 142
Meats, Sauces and Dressings for
147-153
Menu for July 4th 24
Menu for Hallowe'en Party 39
Menus, Economical, for one week
in July (Food Cooked on Gas
Range) 43
Menus for Christmas 33
Menus for Christmas 35
Menus for Family of Two 41, 42
Menus for One Week for Each
Month in the Year 13-33
Menus of Medium Cost 543-546
Menus for Special Occasions 34-39
---------------------------------------------------------------------
(AACookbook0300)
Menus for Thanksgiving 31
Menus for Thanksgiving Dinner,
1-2 34
Menus for Week in Lent 36, 37
Meringue, Apple 409
Meringue for Lemon Pie 395
Mexican Chocolate 474
Mexican Pickles 268
Mildew, To Remove 505
Milk 527
Milk and Egg Albumen 550
Milk, Brandy with Eggs 556
Milk, Derivatives 531
Milk, Importance of Pure 527
Milk or Cream, Substitutes for 500
Milk Porridge 549
Milk Porridge, Fothergill's 551
Milk Sauce for Vegetables 258
Milk Sherbet 362
Milk Supply in Cities 529
Mince Meat 384
Mince Meat from Green Tomatoes 385
Mince Meat, Mock 385
Mince Pie 387
Mince Pie, Mock 396
Mince Pie without Meat 385
Mince Pies 385
Mince Veal, or Veal Loaf, 1-2-3 111
Minced Mutton 117
Minced Veal 126
Mint Sauce 152
Mint Sherbet 363
Mirrors, A Word About 509
Miscellaneous 570
Miscellaneous, Household 493
Mississippi Gumbo Soup 73
Mixed Mustard 148
Mixed Pickles 269
Mixed Pickles 273
Mock Cherry Pie 396
Mock Duck 103
Mock Mayonnaise 170
Mock Mince Meat 385
Mock Mince Pie 396
Mock Sweet Breads 113
Mock Terrapin 114
Mock Turtle Soup 61
Molasses Candy 463
Molasses Candy 462
Molasses Cookies 339
Molasses Layer Cake 314
Molasses Spice Cake 330
Moravian Sugar Cake 443
Moss, Iceland 555
Mother's Apple Pie 395
Moths and Dust, Protection Against 508
Moths, To Prevent in Carpets 496
Moulding and Dipping 459
Mountain Dew Pudding 402
Mousse, Café 358
Mousse, Chocolate 358
Mousse, Fruit 362
Mousse, Maple, 1-2 361, 362
Mrs. Hazen's Johnny Cake 197
Mrs. Rorer's Beef Stew 102
Mrs. Rorer's Fried Tomatoes 241
Muffins 208
Muffins, Blueberry 207
Muffins, Blueberry 216
Muffins, Breakfast 208
Muffins, Corn Meal 209
Muffins, Dinah's 209
Muffins, Pried Rye 208
Muffins, Light Corn 208
Muffins, Rice 208
Muffins, Rice 216
Muffins, Wheat 207
Muffins, Whole Wheat 208
Mullagatawney Soup 62
Muriatic Acid 569
Mushroom Catsup 282
Mushroom Stems 239
Mushroom Sauce 149
Mushroom Soup 65
Mushroom Soup 68
Mushrooms, à la Crême 238
Mushrooms, Creamed 239
Mushrooms, Pickled 281
Mushrooms, To Stew 238
Mushrooms with Bacon 238
Mustard, Made 272
Mustard, Mixed 148
Mustard Pickles 269
Mustard Pickles, 1-2-3 273, 274
Mustard, Tomato 282
Mutton, Minced 117
Mutton or Lamb, Leg of 113
My Grandmother's Cracker Pud-
ding 402
N
Neapolitan Ice Cream 360
Neapolitan Squares 461
Nectared Oranges 373
New England Brown Bread 194
New England Fish Balls 85
Newburg, Clams à la 451
Newburg, Lobster à la 450
Newburg, Lobster à la 452
Nitric Acid 469
Noodles, German, Dry 244
Noodles, Macaroni 244
Noodle Soup 71
Noodles, Stuffed 107
Normandy Soup 74
Norwegian Fish Pudding 83
Nut Balls 466
Nut Bars 334
Nutcholo Salad 184
Nut Cream 365
Nut Drops, Christmas 438
Nut Kisses, 1-2 440
Nut Molasses Candy 466
Nut Pudding 408
Nut Taffy 461
Nuts, Pepper 438
Nutritious Coffee 550
Nux Vomica 569
O
Oatmeal and Beef Broth 548
Oatmeal Cakes 327
Oatmeal Cookies 338
Oatmeal Croquettes 210
Oatmeal Drops 332
Oatmeal Gems 211
Oatmeal Gruel 553
Oatmeal Gruel 555
Oatmeal or Date Cakes 331
Oil Pickles 268
Old-fashioned Apple Sauce 371
Old-fashioned Cookies 337
Old Ladies' Home, Menus for 46
Omelet 161, 162
Omelet, Apple 371
Omelet, Baked 162
Omelet, Beef 104
Omelet, Cheese 162
Omelet, Cheese 448
Omelet, Egg 161
Omelet with Chicken 558
Onion, Cream of, Soup 71
Onion Salad 179
Onion Sauce 152
Onions and Carrots 250
Onions, Escalloped, 1-2 252
Onions, To Pickle 280
Orange and Strawberries, Mixed 369
Orange Baskets 558
Orange Bon Bons 460
Orange Cake, 1-2 311
Orange Cakes 439
Orange Charlotte 352
Orange Charlotte 371
Orange Confections 467
Orange Cream 365
Orange Cream 367
Orange Fizz 479
Orange Float 355
Orange Fritters 366
Orange Icing 311
Orange Jelly 557
Orange Marmalade, 1-2-3 291, 292
Orange Marmalade 297
Orange, Nectared 373
Orange Pudding, 1-2 403
Orange Pudding 416
Orange Salad 178
Orange Sherbet 362
Orange Tea 478
Oriental Marmalade 291
Ornamental Cream Pie 390
Oyster Bisque 65
Oyster Cabbage 249
Oyster Cocktail 91
Oyster Curry 91
Oyster Dressing 150
Oyster Dressing for Turkey 90
Oyster Loaf 89
Oyster Pan Roast 453
Oyster Patties 89
Oyster Patties, Filling for 89
Oyster Pie 93
Oyster Plant, Escalloped 261
Oyster Salad 173
Oyster Sandwiches 228
Oyster Sauce 152
Oyster Sautés 453
Oyster Stew, Dry 90
Oyster Stew with Milk 90
Oyster Rarebit 92
Oyster Rarebit 450
Oysters, Celeried 453
Oysters, Chicken Pie with 135
Oysters, Chicken with 90
Oysters, Deviled 88
Oysters, Escalloped, 1-2 88
Oysters, Fricasseed 89
Oysters, Fried, 1-2 88
Oysters in the Chafing Dish 449
Oysters on Toast 90
Oysters, Scalloped 453
Oysters, Vegetable 255
Ox-tail Soup 63
P
Paint, To Remove 507
Panada 554
Pancakes 214
Pancakes, French 214
Pancakes, Potato 215
Panoecha 465
Parfait, Maple 357
Parfait, Vanilla 357
---------------------------------------------------------------------
(AACookbook0301)
Parker House Rolls 201
Parker House Rolls 204
Parsley Sauce, Boiled Beef with 125
Parsnip Balls 254
Parsnip Fritters 252
Parsnip Frtiters 255
Parsnips, Saratoga 235
Partial Diet List for Children Two
and Three Years Old 524
Pastry and Puddings 383-418
Pastry Sandwiches 392
Pastry, To Glaze 383
Pasty 107
Patties, Blueberry 209
Patties, Chicken 140
Patties, Cocoanut 467
Patties, Corn 254
Patties, Ham 115
Patties, Lobster 453
Patties, Oyster 89
Patties, Veal 141
Pea Soup, Green 68
Pea Soup 69
Peas, Sweetbreads and 117
Peach Cake 366
Peach Cobbler 376
Peach Foam 558
Peach Marmalade 300
Peach Sauce 426
Peach Sherbet 361
Peaches, Compote of 404
Peaches, Mango 280
Peaches, Pickled 279
Peaches, Preserved 298
Peaches, Sweet, Pickled 280
Peanut, Brittle 465
Peanut Cookies 338
Peanut Crisps 465
Peanut Sandwiches 226
Pears and Peaches, Pickled 279
Pears, Chipped, Gingered 290
Pears, Ginger 302
Pearl Cake 318
Pecan Sticks 342
Peppermint Ice Cream 367
Peppermints, Chocolate 460
Peppermints, Five Minute 468
Peppermint Wafers 461
Pepper Nuts 438
Peppers for Winter Use 272
Petit Pois 454
Pfeffernnesle 438
Philadelphia Ice Cream 359
Phosphorus Poisoning 568
Piccalilli 273
Pickle, Green Tomato 271
Pickle, Sweet, Tomato 268
Pickle, Sweet, Tomato 280
Pickled Cherries 281
Pickled Cucumbers, 1-2 276
Pickled Eggs 283
Pickled Peaches 279
Pickled Pears and Peaches 279
Pickled Mushrooms 281
Pickled Red Cabbage 271
Pickles 273
Pickles and Relishes 276-283
Pickles, Beet 272
Pickles, Chopped 273
Pickles, Chopped, Sweet 269
Pickles, Cucumber 271
Pickles, East India 268
Pickles, French 268
Pickles, Mexican 268
Pickles, Mixed 269
Pickles, Mixed 273
Pickles, Mustard 269
Pickles, Mustard, 1-2-3 273, 274
Pickles, Oil 268
Pickles, Pumpkin 277
Pickles, Ripe Tomato 281
Pickles, Watermelon 277
Pickles, Watermelon 283
Pickling Cauliflowers 272
Pig, Roast 116
Pigs in Blankets, Little 449
Pie, Amber 388
Pie, Apple, Custard 367
Pie, Apple, Custard 386, 387
Pie, Apple, Lemon 393
Pie, An Open Apple 394
Pie, Beefsteak 104
Pie, Blackberry 386
Pie, Cherry 386
Pie, Chocolate 390
Pie, Chicken 134
Pie, Chicken 135
Pie, Chicken, with Oysters 135
Pie, Cocoanut 386
Pie, Cranberry 391
Pie, Cream 389
Pie, Cream 390
Pie, Cream 394
Pie, Cream, Filling for 390
Pie Crust for 3 Pies 383
Pie Crust, Graham 383
Pie Crust 383
Pie Crust 392
Pie, Custard 388
Pie, Custard 393
Pie, Custard 394
Pie, English Currant 387
Pie, Lemon, 1-2-3-4 389
Pie, Lemon, Custard 388
Pie, Lemon, Meringue for 395
Pie, Mince 387
Pie, Mince, without Meat 385
Pie, Mock Cherry 396
Pie, Mock Mince 396
Pie, Mother's Apple 395
Pie, Ornamental Cream 390
Pie, Oyster 93
Pie, Pineapple 391
Pie, Pumpkin 391
Pie, Pumpkin or Squash 391
Pie, Pumpkin, Filling for 393
Pie, Raisin 396
Pie, Rich Lemon 395
Pie, Rich Pineapple 394
Pie, Rhubarb 391
Pie, Rhubarb 396
Pie, Silver 387
Pie, Squash 386
Pie, Squash 395
Pie, Sweet Apple 387
Pie, Sweet Potato Custard 394
Pie, Whipped Cream 390
Pieplant Sauce 369
Pies, Dutch 437
Pies, Fried 393
Pies, Mince 385
Pies, To Keep From Running Over
in Oven 393
Pilaff, Turkish 245
Pineapple and Raspberry Ice
Cream 359
Pineapple, Bavarian Cream 349
Pineapple Cake 324
Pineapple Jam 294
Pineapple Jelly 353
Pineapple Lemonade 477
Pineapple Pie 391
Pineapple Pie, Rich 394
Pineapple Sherbet 363
Pineapple Sponge 352
Pineapple Snow 361
Pineapple Soufflé 352
Pin Wheels, Fruit 392
Piquante Sauce 150
Pistachio Soup 70
Plain Layer Cake 313
Plain Pie Crust for Two Pies 383
Plain Soup Stock and Consommé 60
Plum Jam 295
Plum Pudding 400
Plum Pudding, English 399
Plum Roll 413
Plums, Spiced 295
Plums, To Preserve 300
Poached or Dropped Egg 556
Pocketbook Rolls 203
Pois Petit 454
Poisoning, Arsenic 567
Poisoning, Coal Gas 568
Poisoning, Phosphorus 568
Poisoning, Ptomain or Food 568
Poisons and Antidotes 566
Pone 198
Pone, Southern Corn 218
Ponouchy 463
Pop Corn, Candied 464
Pop-Overs, 1-2-3 212
Pop-Overs, Rice 212
Porridge, Milk 549
Porridge, Forthergill's Milk 551
Potage, à la Reine 61
Potato and Rye Bread Soup 68
Potato, Baked, Salad 182
Potato Balls, Fried 236
Potato Croquettes 236
Potato Fried Cake 334
Potato Salad, German 435
Potato Pancakes 215
Potato Puffs, 1-2-3 235, 236
Potato Salad, 1-2-3 181
Potato Salad Dressing 183
Potato Salad, French 180
Potato Soup 68
Potato Soup 433
Potato Soup 553
Potatoes, Baked 233
Potatoes, Creamed, 1-2 234
Potatoes, Duchess 258
Potatoes, Dutch Fried 258
Potatoes, Escalloped 235
Potatoes, Escalloped, with Onions 237
Potatoes, French Fried 235
Potatoes, Keeping 500
Potatoes, Lyonnaise 234
Potatoes, Mashed 234
Potatoes, Mashed 258
Potatoes, Sweet 237
Potatoes, Sweet, with Apples 237
Potatoes, Sweet, à la Creole 250
Potatoes, Escalloped 237
Potatoes, Savory 236
Potatoes, Steamed Sweet 258
Potted Fish 92
Pot Roast 105
Poulet au riz 135
Poultry 131-142
Poultry, Chestnut Stuffing for 132
Poultry, How to Choose 131
Poultry, Meats and 99-142
Practical and Interesting 501
Preface 3
---------------------------------------------------------------------
(AACookbook0302)
Preparation of Coffee 473
Preserved Cherries in Syrup 300
Preserved Currants 299
Preserved Fish 503
Preserved Green Gages in Syrup 300
Preserved Peaches 298
Preserved Quinces 299
Preserved Strawberries 298
Preserves, Citron 298
Preserves, Currant and Orange 297
Preserves, Imitation East Indian 295
Preserves, Jellies and Jams 289-302
Preserves, Quince and Apple 299
Preserves, Strawberry 296
Preserves, Yellow Tomato 298
Preserving Eggs 160
Pressed Chicken 133
Pressed Chicken for a Company 136
Prince of Wales Cake 341
Prison Mission Brown Bread 195
Prune Brown Bread 195
Prune Jelly 353
Prune Loaf Pudding 410
Prune Pudding, 1-2-3-4 405, 406
Prunes 552
Ptomain or Food Poisoning 568
Pudding, Apple 402
Pudding, Apple, Cornmeal 413
Pudding, Apple, Indian 417
Pudding, Aunt Libbie's Thanksgiv
ing 399
Pudding, Baked Cherry 417
Pudding, Blackberry 416
Pudding, Blackberry 417
Pudding, Caramel 407
Pudding, Cocoanut, 414
Pudding, Cocoanut 415
Pudding, Cocoanut 416
Pudding, Chocolate, 1-2-3-4 406, 407
Pudding, Corn 254
Pudding, Cornstarch 551
Pudding, Cornstarch with Figs 417
Pudding, Crabapple 415
Pudding, Cracker 401
Pudding, Cuban 410
Pudding, Date 405
Pudding, Date 410
Pudding, Emergency 403
Pudding, English Plum 399
Pudding, English Walnut 408
Pudding, Frozen 358
Pudding, Ginger, 1-2 401
Pudding, Gooseberry 405
Pudding, Graham, with Lemon
Sauce 399
Pudding, Huckleberry 404
Pudding, Indian 401
Pudding, Indian Sweet Apple 415
Pudding, Italian Fig 411
Pudding, Jellied Prune 366
Pudding, Jerusalem 404
Pudding, King George's 410
Pudding, King William 412
Pudding, Lemon 403
Pudding, Marguerite 412
Pudding, Mountain Snow 402
Pudding, My Grandmother's Crack
er 402
Pudding, Norwegian Fish 83
Pudding, Nut 408
Pudding, Orange 403
Pudding, Orange 416
Pudding, Plum 400
Pudding, Prune, 1-2-3-4 405, 406
Pudding, Prune Loaf 410
Pudding, Rice, 1-2 398
Pudding, Rice 553
Pudding, Roman Meat 123
Pudding Sauce 408
Pudding, Sauce for Plum or Suet 408
Pudding, Sponge 398
Pudding, Sponge 399
Pudding, Snow 407
Pudding, Steamed 399
Pudding, Steamed Brown 413
Pudding, Steamed Fruit 400
Pudding, Strawberry 404
Pudding, Suet, 1-2-3 400, 401
Pudding, Superior Bread 414
Pudding, Sweet Potato 407
Pudding, Walnut 415
Pudding, White 402
Pudding, Yorkshire, 1-2-3 101
Puddings and Pastry 383-418
Puddings, Dainty Little 412
Puddings, Queen of 402
Puddings, Queen of 412
Puddings, Sauces for 425-428
Puff, Lemon 354
Puff Paste 383
Puff Paste 384
Puffs, Apple 364
Puffs, Cornstarch 375
Puffs, Cream, 1-2 397
Puffs, Potato, 1-2-3 235, 236
Puffs, Vanity 336
Pumpkin Pickles 277
Pumpkin Pie 391
Pumpkin Pie, Filling for One 393
Punch 478
Punch, Claret, 1-2-3 478
Punch, Fruit 475
Punch, Fruit 477
Punch, Grape Juice 479
Q
Quail, Broiled 142
Queen of Puddings 412
Queen of Puddings 402
Quenelle, Ham 124
Quick Buttermilk Bread 193
Quick-lime in the Eye 562
Quick Rolls 202
Quince and Apple Preserves 299
Quince, Baked 350
Quince Honey, 1-2 291
Quince Kisses 440
Quince Marmalade 299
Quince, Preserved 299
Quince Tents 439
R
Ragout, Beef 105
Raised Cake 329
Raised Corn Griddle Cakes 215
Raised Graham Bread 197
Raisin Cake 323
Raisin Cake 342
Raisin Jam 296
Raisin Mash Filling 314
Raisin Pie 396
Ramekin, Cheese 164
Raspberry Cream 370
Raspberry Custard 370
Raspberry Jam 301
Raspberry Shrub 475
Raspberry Vinegar 475
Rarebit, Oyster 92
Rarebit, Oyster 450
Rarebit, Welsh, 1-2-3-4 447
Rarebit, Welsh, that never strings 165
Réchauffé, A Savory 450
Refreshing Drink 477
Relishes and Pickles 267-283
Relish, Cheese 165
Relish, French 283
Rexford Sauce 426
Rhubarb Pie 391
Rhubarb Pie 396
Rice and Cornmeal Waffles 214
Rice and Meat, Casserole of 119
Rice, Baked, and Tomatoes 240
Rice Balls 260
Rice Corn Bread 200
Rice Cream 368
Rice Cream 550
Rice, Creamed 351
Rice Croquettes 245
Rice Croquettes, 1-2 246
Rice, Cutlets in 111
Rice Fritters 213
Rice, Glorified 370
Rice, How to Boil 244
Rice Muffins 208
Rice Muffins 216
Rice Pop-Overs 212
Rice Pudding, 1-2 398
Rice Pudding 553
Rice Soup 555
Rice, Spanish 240
Rice Stuffing 243
Rice Waffles 214
Rice Water 552
Rich Lemon Pie 395
Rich Pineapple Pie 394
Rich Tea Cakes 336
Ripe Cucumber Catsup 276
Ripe Tomato Pickles 281
Rissoles 123
Risotto 246
Rivolle Soup 72
Roast Beef 101
Roast Ducks, 1-2-3 141
Roast Goose 141
Roast Lamb 113
Roast Meats, Gravy for 152
Roast, Oyster Pan 453
Roast Pig 116
Roast, Pot 105
Roast Turkey 132
Roast Veal 107
Roast Venison 122
Roasting by Gas 485
Rocks 336
Roll, Jelly 341
Roll Jelly Cake 314
Roll, Plum 413
Roll, Scotch 123
Roll, Veal 125
Rolled Oat Cakes 331
Rolled Sandwiches 225
Rolled Sandwiches 227
Rolls 203
Rolls, Baking Powder 203
Rolls, Breakfast Bread 203
Rolls, Cinnamon 203
Rolls, Fried 204
Rolls, Fruit 202
Rolls, Kentucky 218
Rolls, Lady Washington 215
Rolls, Parker House 201
Rolls, Parker House 204
Rolls, Pocketbook 203
---------------------------------------------------------------------
(AACookbook0303)
Rolls, Quick 202
Rolls, Tea 202
Roman Meat Pudding 123
Rose Cream 504
Rough Cakes 213
Royal Wine Sauce 427
Rural Sandwiches 228
Rusk 204
Russian Cream 349
S
Sage and Onion Dressing, To Make 153
Sago Cream 369
Salad Dressing 171
Salad Dressing, 1-2-3-4 172
Salad Dressing, Cream 171
Salad Dressing, Potato 183
Salad 169
Salad, Baked Potato 182
Salad, Bean 182
Salad, Beet 176
Salad, Beet 183
Salad, Cabbage, 1-2 176
Salad, Canned Tomato 175
Salad, Cauliflower 181
Salad, Celery 178
Salad, Cheese 183
Salad, Chicken 175
Salad, Columbine 175
Salad, Corn 184
Salad, Cream, Mayonnaise Tomato 180
Salad, Cucumber 180
Salad, Dandelion 178
Salad, Egg 177
Salad Eggs 182
Salad, Fish 173
Salad, French Potato 180
Salad, Fruit, 1-2-3 177
Salad, Lettuce 182
Salad, Lettuce and Ham 179
Salad, Lily 179
Salad, Lobster 174
Salad, Macedoine 178
Salad, Nutcholo 184
Salad of '76 183
Salad, Onion 179
Salad, Orange 178
Salad, Oyster 173
Salad, Potato, 1-2-3 181
Salad, Potato, German 435
Salad, Salmon 172
Salad, Sardine 174
Salad, Shrimp 173
Salad, Sweetbread 174
Salad, Tomato 175
Salad, Tomato 559
Salad, Tomato Jelly 174
Salad, Tomato Tulip 179
Salad, Tongue 179
Salad, "Waldorf 177
Salad, Walnut 177
Salad, Watercress Egg 183
Salads 169-184
Sally Lunn 204
Salmon, Cream 84
Salmon Croquettes, 1-2 85
Salmon in Mould 84
Salmon Loaf 83
Salmon Salad 172
Salmon, Sauce for 150
Salsify or Vegetable Oyster 255
Salt Mackerel, Baked 81
Salt Mackerel, Boiled 81
Salt Rising Bread 193
Salted Almonds 467
Sandwiches 225-228
Sandwiches, Brown Bread 226
Sandwiches, Cheese and Celery 227
Sandwiches, Cottage Cheese 228
Sandwiches, College Club 228
Sandwiches, Egg, 1-2 228
Sandwiches, Fish 228
Sandwiches, Gingerbread 227
Sandwiches, Halibut 226
Sandwiches, Ham 225
Sandwiches, Hickorynut 226
Sandwiches, Lemon, Butter for 228
Sandwiches, Lettuce 227
Sandwiches, Oyster 228
Sandwiches, Pastry 392
Sandwiches, Peanut 226
Sandwiches, Rolled 225
Sandwiches, Rolled 227
Sandwiches, Rural 228
Sandwiches, Spanish 227
Sandwiches, Tomato 227
Saratoga Chips 235
Saratoga Parsnips 235
Sardine Eggs 160
Sardine Salad 174
Sardines, Grilled, Brown Sauce 91
Sauce, Antwerp 275
Sauce, aux quartre Fruits 427
Sauce, Brandy 415
Sauce, Brandy 425
Sauce, Bread 149
Sauce, Bread, for Partridges or
Grouse 150
Sauce, Brown 149
Sauce, Caper 148
Sauce, Celery 275
Sauce, Chili 267
Sauce, Chili, 1-2 274
Sauce, Chocolate 365
Sauce, Chocolate, for Ice Cream 360
Sauce, Chutney 283
Sauce, Cream 148
Sauce, Cream 253
Sauce, Cream 425
Sauce, Cream 451
Sauce, Cream 428
Sauce, Cream or White 251
Sauce, Creamy 415
Sauce, Currant Jelly 425
Sauce, Custard 425
Sauce, Drawn Butter 148
Sauce, Duchesse 425
Sauce, Egg 151
Sauce for Boiled Cod, etc 150
Sauce for Cord Meats 149
Sauce for Game 149
Sauce for Plum or Sweet Pudding 408
Sauce for Salmon, etc 150
Sauce for Veal Boudins 109
Sauce for Venison 151
Sauce for Wild Ducks, etc 151
Sauce, German 425
Sauce, German 435
Sauce, Grape 301
Sauce, Hard 426
Sauce, Hollandaise 148
Sauce, Hollandaise 551
Sauce, Horseradish 152
Sauce, Horseradish 272
Sauce, Hygienic Cream 426
Sauce, Italian 151
Sauce, Lemon 399
Sauce, Lemon 426
Sauce, Lemon Cream, Hot 414
Sauce, Maple Syrup 426
Sauce, Mayonnaise 152
Sauce, Meat 275
Sauce, Milk, for Vegetables 258
Sauce, Mint 152
Sauce, Mushroom 149
Sauce, Old-fashioned Apple 371
Sauce, Onion 152
Sauce, Orange, Apples with 409
Sauce, Oyster 152
Sauce, Parsley, Boiled Beef with 125
Sauce, Peach 426
Sauce Pieplant 369
Sauce, Piquante 150
Sauce, Pudding 408
Sauce, Rexford 426
Sauce, Royal Wine 427
Sauce, Tartare 149
Sauce, Tartare 435
Sauce, Tomato 119
Sauce, Tomato 148
Sauce, Tomato 275
Sauce, Shrimp 151
Sauce, Spice 427
Sauce, Strawberry 369
Sauce, Sugar 427
Sauce, Vanilla 427
Sauce, Wine, 1-2 427
Sauces and Dressings for Meats
147-153
Sauces for Puddings 425-428
Sauer Kraut, Chicken Smothered
in 434
Sausages, Veal 106
Sautes, Oysters 453
Savory Beef 104
Savory Ham 115
Savory Potatoes 236
Savory Réchauffé, A 450
Savory Stew, A 103
Scollop, Meat 118
Scolloped Oysters 453
Schnitten, English 438
Schmor Braten or Pot Roast 105
Scones, Scotch Soda 205
Scotch Bread 197
Scotch Broth 64
Scotch Bun 322
Scotch Roll 123
Scotch Shortbread 205
Scotch Soda Scones 205
Scrambled Eggs, French 449
Scrapple, Beef 104
Serving, Hints on 7
Shell-fish, Fish and 81-93
Sherbet, Grape 480
Sherbet, Lemon 362
Sherbet, Lemon 364
Sherbet, Milk 362
Sherbet, Mint 363
Sherbet, Peach 361
Sherbet, Pineapple 363
Sherbet, Orange 362
Sherbet, Strawberry 363
Shock from Fright 563
Shoe Strings 507
Short Cake 364
Short Cake 397
Short Cake, Lemon 365
Short Cake, Strawberry 373, 398
Shortbread, Scotch 205
Shredded Wheat Biscuit with To-
matoes 260
Shrimp Salad 173
Shrimp Sauce 151
Shrimps 454
Shrub Raspberry 475
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(AACookbook0304)
Silver Cake 317
Simple Beef Tea 547
Simple Layer Cake 313
Silver Pie 387
Slaw, Celery 176
Sliced Canned Tomatoes 292
Sliced Veal 450
Snake Bites 570
Snaps, Ginger 339
Snow Apple 372
Snow Balls 372
Snow Balls 413
Snow Cake 317
Snow Cake 318
Snow Pineapple 361
Snow Pudding 407
Soda Biscuit 206
Soda Pound Cake 320
Soft Ginger Bread 330
Soft Ginger Cake Pattern 341
Soft Molasses Cake 330
Something for Breakfast 125
Soufflé Cheese 164
Soufflé Chicken 136
Soufflé Fig 372
Soufflé, Ham 115
Soufflé, Pineapple 352
Soup, Almond 71
Soup, A French 70
Soup Balls, German 73
Soup, Barley 433
Soup, Bean 65
Soup, Beef 60
Soup, Boston 74
Soup, Brown 433
Soup, Carrot 73
Soup, Celery, 1-2 66
Soup, Corn, 1-2 67
Soup, Corn and Tomato 67
Soup, Cotton Batting 434
Soup, Cream of Asparagus 67
Soup, Cream of Celery 74
Soup, Cream of Celery 558
Soup, Cream of Celery 66
Soup, Cream of Chicken 62
Soup, Cream of Onion or Onion 71
Soup, Cream of Tomato, 1-2 70
Soup, Cream of Tomato 556
Soup, Cream or Rice 555
Soup, Duchess 76
Soup, Dumpling 72
Soup, Egg Barley 433
Soup, Emergency Tomato 70
Soup, Fish 64
Soup, Giblet 73
Soup, Green Pea 68
Soup, Julienne 63
Soup, Kidney Bean 66
Soup, Lenten 76
Soup, Levigne 74
Soup, Mississippi Gumbo 73
Soup, Mock Turtle 61
Soup, Mullagatawney 62
Soup, Mushroom 65
Soup, Mushroom 68
Soup, Noodle 71
Soup, Normandy 74
Soup, Ox-tail 63
Soup, Pea 69
Soup, Pistachio 71
Soup, Potato 68
Soup, Potato 433
Soup, Potato 553
Soup, Rivolle 72
Soup, Stock 59
Soup, Stock, Plain and Consomme 60
Soup, Sweetbread 64
Soup, Sweetbread 433
Soup, Tomato, 1-2-3 69
Soup, Turtle Bean 75
Soup, White, from Chicken 62
Soup, with Liver Dumpling 64
Soups 59-76
Soups, To Color 72
Sour Cream Cakes 329
Sour Milk Cake 328
Sources of Contamination 530
Southern Corn-pone 218
Southern Pound Cake 319
Soyer's Eggs 164
Spanish Buns, 1-2 332
Spanish Cream 350
Spanish Eggs 163
Spanish Hash 118
Spanish Sandwiches 227
Spanish Rice 240
Spaghetti, Tomatoes Stuffed with 242
Spaghetti with Cream Sauce 248
Spice Cake 324
Spice Cake 327
Spice Sauce 427
Spiced Cherries 278
Spiced Cookies 338
Spiced Crabapples 279
Spiced Currants, 1-2 278
Spiced Currant Jelly 297
Spiced Gooseberries 278
Spiced Grapes 278
Spiced Plums 295
Spiced Tomatoes, 1-2 278
Spiced Watermelon 277
Spinach 248
Spinach, Boiled 248
Sponge Cake, 1-2-3-4-5-6-7 309, 310
Sponge Dumplings 103
Sponge Gingerbread 330
Sponge, Grape Juice 372
Sponge Pineapple 352
Sponge Pudding 398, 399
Springerles---Christmas Cakes.... 437
Squash Pie 386
Squash Pie 395
Squash (or Pumpkin) Pie 391
Squirrels 142
S's 439
Stars, Cinnamon 437
Steak, Hamburg 118
Steak, Hamburg 556
Steak, To Cook 102
Steamed Brown Bread 194
Steamed Brown Pudding 413
Steamed Corn Bread 198
Steamed Eggs 157
Steamed Fruit Pudding 400
Steamed Pudding 399
Steamed Sweet Potatoes 258
Stew, A Savory 103
Stew, Brunswick 75
Stew, Mrs. Rorer's Beef 102
Stew, Oyster, Dry 90
Stew, Oyster, with Milk 90
Stewed Veal Liver 434
Stewing and Boiling 99
Sticks, Bread 207
Sticks, Bread 216
Sticks, Cheese 164
Sticks, Date 332
Sticks, Pecan 342
Stove, To Clean 506
Strawberries, To Preserve 298
Strawberry Dumplings 418
Strawberry Ice 363
Strawberry Jelly 301
Strawberry Lemonade 479
Strawberry Preserves 296
Strawberry Pudding 404
Strawberry Sauce 369
Strawberry Sherbet 363
Strawberry Shortcake 373
Strawberry Shortcake 398
Straws, Cheese 163
Strietz 442
Strychnine 569
Stuffed Beefsteak, or Mock Duck 103
Stuffed Eggs 158
Stuffed Green Peppers 255
Stuffed Noodles 107
Stuffed Shoulder or Breast of Veal 110
Stuffed Tomatoes, 1-2 247
Stuffed Veal Breast 108
Stuffing, Rice 243
Substitute for Eggs 160
Succotash 256
Suet Pudding, 1-2-3 400
Suet, To Chop 385
Suffocated, Treatment of 563
Sugar Sauce 427
Sulphate of Copper (Blue Vitriol) 569
Sulphuric Acid 569
Summer Squash, To Cook 256
Summer Squash, Cooking 257
Summer Nut Candy 466
Sunshine Sponge Cake 308
Sunstroke 562
Superior Bread Pudding 414
Supper for Base Ball Nine 38
Supper, Card Party and Chafing-
dish 39
Sweet Apple Pie 387
Sweetbread Croquettes 116
Sweetbread Salad 174
Sweetbread Soup 64, 433
Sweetbreads 116
Sweetbreads 454
Sweetbreads and Peas 117
Sweetbreads, Mock 113
Sweetbreads Soup 433
Sweet Corn, To Dry 252
Swedish Cake 312
Sweeping 508
Sweetmeats, Turkish 466
Sweetmeats, Turkish 467
Sweet Pickle from Plums, Peaches
or Tomatoes 279
Sweet Pickles, Chopped 269
Sweet Pickles, Tomato 268
Sweet Pickled Peaches 280
Sweet Potato Biscuit 206
Sweet Potato Croquettes 237
Sweet Potato Croquettes 259
Sweet Potato Pudding 407
Sweet Potato Custard Pie 394
Sweet Potatoes 237
Sweet Potatoes, a la Creole 250
Sweet Potatoes and Apples 237
Sweet Potatoes, Escalloped 237
Sweet Potatoes Steamed 258
Sweet Tomato Pickle 268
Sweet Tomato Pickle 280
Syllabub 373
T
Table for Canning Fruit 290
Taffy Biscuit 207
Taffy, Nut 461
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(AACookbook0305)
Tapioca, Cherry 368
Tapioca, Cream 350
Tapioca, Cream 351
Tapioca, Custard 355
Tapioca with. Canned Peaches 371
Tartare Sauce 149
Tartare Sauce 435
Tart Turnip 238
Tarts, Lemon 391
Tents, Quince 439
Tea 474
Tea, Beef 547
Tea, Beef 554
Tea, Iced 473
Tea, Menu for 5 o'clock 39
Tea, Menu for High 39
Tea, Orange 478
Tea Rolls 202
Teach Your Daughter to Cook 505
Terrapin, Chicken 137
Tetanus 563
The College and the Store 504
Thirded Bread 210
Timbale Cases 384
Timbales, Egg 161
Timbales, Egg with Tomato Sauce 159
Timbales, Fish 83
Time Table for Artificial Feeding 521
Time Tables for Cooking 55-58
Toast 556
Toast, Cheese 164
Toast, Cream 217
Toast, Cream 556
Toast, Egg on 160
Toast, French and Egg 557
Toast, Golden Cream 159
Toast, Kidney 113
Toast, Marmalade 207
Toast, Oysters on 90
Toast, Tomato, 1-2 241
Toast, Water 553
Toasting by Gas 489
Toffee Everton 463
Tomato Bisque 63
Tomato Catsup 275
Tomato Catsup 276
Tomato, Corn and, Soup 67
Tomato Jelly 176
Tomato Jelly Salad 174
Tomato Mustard 282
Tomato Salad 175
Tomato Salad, Cream Mayonnaise 180
Tomato Salad 559
Tomato Sandwiches 227
Tomato Sauce 119
Tomato Sauce 148
Tomato Sauce 275
Tomato Sauce, Beef with 450
Tomato Sauce, Macaroni with 241
Tomato Soup, 1-2-3 69
Tomato Soup 556
Tomato Soy 270
Tomato Tavasi 242
Tomato Toast 241
Tomato Tulip Salad 179
Tomatoes, $aG l'art 239
Tomatoes, Baked Rice and 240
Tomatoes, Broiled 242
Tomatoes, Canned 292
Tomatoes, Creamed 239
Tomatoes, Escalloped 240
Tomatoes, Fried 240
Tomatoes, Fried Green 240
Tomatoes, Fried, Mrs. Rorer's 241
Tomatoes Fried with Cream 259
Tomatoes, Shredded Wheat Biscuit
with 260
Tomatoes, Sliced Canned 292
Tomatoes, Spiced, 1-2 278
Tomatoes, Stuffed, 1-2 247
Tomatoes Stuffed with Spaghetti 242
Tomatoes, Yellow Preserved 298
Tongue, Braised 120
Tongue Salad 179
Tongues, To Peel Cooked 507
Trifles, Easter 374
Tripe, Curry of 124
Tripe with Cream Sauce 454
Turbot 82
Turbot, Fish 435
Turbot, Whitefish 82
Turkey Dressed with Oysters 131
Turkey, Gravy for 152
Turkey, Roast 132
Turnip 238
Turnip Cups, Green Peas in 243
Turnip, Tart 238
Turnips, Boiled 239
Turnips, Diced 238
Turkish Pilaff 245
Turkish Sweetmeats 466
Turkish Sweetmeats 467
Turtle Bean Soup 75
U
Unfermented Grape Juice 480
Union Hash 117
Uses of Milk 531
V
Vanilla Cream 356
Vanilla Glac$eA 361
Vanilla Parfait 357
Vanilla Sauce 427
Vanilla Wafers 331
Vanity Puffs 336
Varieties of Seasonable Food to be Found in Our Markets During
the Year 47-54
Vassar Fudges 466
Veal and Rice Croquettes 245
Veal Boudins 108
Veal Boudins, Sauce for 109
Veal, Braised 105
Veal Breast, Stuffed 108
Veal Callop 110
Veal Croquettes, 1-2-3-4 111, 112
Veal Croquettes 118
Veal Cutlets 108
Veal Fillets 106
Veal, German Dumplings 108
Veal, Liver Stewed 434
Veal, Loaf, 1-2-3 Ill
Veal, Minced 126
Veal Patties 141
Veal Pillau 109
Veal Roast 107
Veal Roll 125
Veal Sausages 106
Veal, Sliced 450
Veal, Stuffed Shoulder or Breast of 110
Vegetable Chowder 63
Vegetable Oyster 255
Vegetables 233-261
Velvet Cream 351
Venison, Roast 122
Venison, Sauce for 151
Vicious Animals, Bites 569
Vienna Chocolate 476
Vinegar, Raspberry 475
Violet Bon Bons 460
Virginia Corn Bread 198
W
Wafers 460
Wafers, Peppermint 461
Wafers, Vanilla 331
Wafers, Walnut 340
Waffles 214
Waffles, Indian 216
Waffles, Rice 214
Waldorf Salad 177
Walnut Cake 310
Walnut Catsup 270
Walnut Pudding 415
Walnut Salad 177
Walnut Wafers 340
Walnuts, Cream 461
Washing Fluid 494
Watercress Egg Salad 183
Watermelon Pickles 277
Watermelon Pickles 283
Watermelon, Spiced 277
Weights and Measures 502
Welsh Rarebit, 1-2-3-4 447
Welsh Rarebit That Never Strings 165
What Cooking Means 576
Wheat Muffins 207
Whip, Lemon 354
Whipped Cream Pie 390
White Cake 312
White Cake, 1-2 318
White Cake 326
White Citron Cake 316
White Fruit Cake 324
White Mountain Cake 318
White Perfection Cake 315
White Sponge Cake 326
White Custard 355
Whitefish Turbot 82
White Pudding 402
White Soup from Chicken 62
White Sugar Candy 462
Whole Wheat Muffins 208
Wild Duck, Sauce for 151
Wilted Lettuce 248
Wine, Grape 480
Wine Jelly 294
Wine Sauce, 1-2 427
Wintergreen or Rose Bon Bons 460
Women, Hints for 496
World's Fair Bread 193
Y
Yeast, Good 191
Yellow Tomatoes, Preserved 298
Yorkshire Pudding, 1-2-3 101
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(AACookbook0306)
M*** *** Cake
2 cup *** *** 3 times
1 cup sugar
1/2 cup butter
3 eggs
2/3 cup sweet milk
1/2 t Vanilla
3 t's B. P.
Cream butter and sugar
sigt fe*** and add B.P.
then sigt again. add milk
Padn fe*** alternately to
creamed mi*** and
add flavoring ***
The migh*** and add 1/2
to the beater egg whiten
them add 1/2 teaspoon
each of ***, ***
and *** and 1/4t. soda
and 3 *** cocoa
Beat well and drop into
PICKLED PEACHES.
Mrs. Eva K. Firey, 580 East Eighth
Street North, City.
To seven pounds of fruit, allow
one and one-half pounds of sugar
and one pint of vinegar with spice
to taste. Put vinegar, sugar and
spice, which should be tied in a bag,
in a kettle over the fire and let it
boil up. Pour boiling water over
peaches, few at a time and quickly
rub off the skins, laying them in a
jar in which you wish to keep them
and pour over the boiling syrup. The
next day drain off syrup, scald it
and pour on again, repeating two
or three times. Pears may be
pickled in the same way, peeling
them carefully first.
WATERMELON RIND PRESERVES.
Mrs. W. F. Sherrod, Madras, Ore.
Cut melon rind into strips and
Pare off outer green and inner pink.
Cut white part of rind into pieces of
medium size, cover with boiling
Water, and cook until tender. Drain
Off water. Scrub a lemon, trim away
The ends and slice the entire lemon
Very thinly, cover with water and
cook until tender. Weigh or measure
Fruit, take equal weight or measure
sugar, and dissolve sugar in water
Mrs. Guy L. S. wishes a recipe
chess pies. It is nice to know the
the column had been so helpful
you, Mrs. S.
Chess Pies---One-half pound wal-
nuts, 3/4 lb. raisins, 3/4 cup butter,
1 1/2 cups sugar, 5 eggs, 1 tablespoon
lemon juice.
Mix butter and sugar slightly. Add
two whole eggs and three egg yolks
beaten together. Add raisins and
chopped walnuts. Cook in top part
of double boiler until thickened. Fill
pastry shells, cover with meringue
and brown in moderately slow oven.
About 325 degrees F.
This mixture is placed as you
thought in little pastry shells made
over muffin or gem pans. The fol-
Pineapple combined with shrimp
meat makes a pleasing salad when
served with hot soup and rolls.
Cut up an equal proportion of
pineapple and marinated shrimps,
mix with mayonnaise and serve
on shredded lettuce.
with lemon. When boiling, add fruit
and cook clear, Skim out and boil
down syrup as thick as liked. If
you wish the preserves candied, do
not seal, but place in a stone jar and
tie over a cloth.
Meat Recipes for
Family of Two
Meat dishes when there are only
two to cook for offer more or less
of a problem. Small steaks and
chops are convenient, but they do
not offer much variety. The re-
ceipts given below are specially
adapted to the family of two.
WHOLE MEAL PORK CHOPS.
Have lean pork chops cut about
one and one-half inches thick.
Dredge with flour and brown in hot
fat. Place a slice of onion on each
chop, them put a tablespoon of raw
rice on top of the onion, over this
place a slice of tomato and top with
a ring of green pepper. Season with
salt and pepper and add hot water
to come nearly to the top of the
chop, but not to cover. Cover closely
and bake in a slow oven for an
hour.
VEAL BIRDS.
Buy a slice of veal from the leg.
Cut into strips three inches long
and two inches wide. Spread with
chopped parsley and season with
salt and pepper. Roll up and fasten
with a toothpick. Brown nicely in
hot lard. Add small amount of but-
ter and let simmer gently. Add
more water as necessary and cook
until tender. Thicken the liquid and
add a little sour cream for gravy.
SMALL LAMB ROAST.
The family of two may have
lamb roast. Have four or five
chops cut in one piece from the
loin. Put in a hot oven in a small
roasting pan and sear; reduce the
heat and cook until done, about 35
or 40 minutes.
---------------------------------------------------------------------
(AACookbook0307)
an angel cake pan, first
white then dark bather.
Bake 45 minutes in moderation
over. In with confectioners
sugar and 3 tablespoons
cream and 1/2 ts. flavoring.
English Plan Prodding.
Grate the crumbs of a 10 cent loaf
of Bread, fail a great of rich milk.
let cool, 1 pound of currants, 1 pound
of raisins, strum over fruit, 3
large spoons flour, 1 pound
from sugar, rolled five, three
greatens pound beef suet, 2 nut megs
a tablespoon of foundered ma***
and cimarron. The grated put
and juice of two large le***
oranges, 1/2 pound citron beat
ten eggs very light and stir then
gradually into the cold milk and
suet and bread cr***s, add sugar.
---------------------------------------------------------------------
(AACookbook0308)
fruit and *** with a glu*** ***
of wines if desired, but in a ***
floured lay and boil fire hour ***
2 teaspoon lemon juice 1/4 t orange extra***
Timbler this makes 48
2 eggs. 1 teaspoonful sugar, 1/4 teaspoon
salt, 1 cup milk, 1 cup flour
Beat eggs slightly with sugar and salt
fur and milk added and beaten
until smooth.
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(AACookbook0309)
Lady Baltimore Cake
One cup of butter, two cups sugar, three ***
One half cups flour, one cup of sweet milk
Whites of six eggs, two level teaspoon baking
Powder, one teaspoon rose water or vanilla.
Cream butter, add sugar gradually, beating
Continuously, then add milk and flavoring,
met flour into which baking powder is
sifted, lastly stiffly beaten whites of eggs,
folding then in lightly. Bake in three
layers. Dissolve three cups granulated
sugar in one cup boiling water, cook
until it threads poor and stiffly beaten
whites of three eggs, stirring constantly, add
one cup chopped raisins, one cup chopped made
***