I n>,. milr^Iilifl THINGS MOTHER USED TO MAKE LYDIA MARIA GURMEY FROM THE LIBRARY OF James B. Herndon, Jr. PRESENTED BY HIM TOTHE School of Hotel Administration CORNELL UNIVERSITY Cornell University Library TX 715.G98 1922 Things mother used to malce :a collection 3 1924 001 758 576 Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001758576 THINGS MOTHER USED TO MAKE THE MACMILLAN COMPANY KEW VORE ■ BOSTON ' CHICAGO • DALLAS ATLANTA ■ SAN FRANCISCO MACMILLAN & CO., Limited LONDON • BOUBAY • CALCUTTA UELBODKNE THE MACMILLAN CO. OF CANADA, Lm lORONIO THINGS MOTHER USED TO MAKE By LYDIA MARIA GURNEY A COIiIiECTION or OLD TIME RECIPES, SOME NEABLT ONI HUNDRED TEARS OLD AND NEVER PUBLISHED BEFORE THE MACMILLAN COMPANY 1922 All rights reserved COPTBIQHT, 1912, Bt the suburban press COFYBIdHT, 1913, Bt the MACMILLAN COMPANY Set up and electrotyped. Published December, 1913. Repirinted June, 1914. July, 191B. INTRODUCTION The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times. This material was originally published in Suburban Life, where it obtained such recognition as seemed to warrant its preservation in book form. The original material has accordingly been amplified, and it is here presented as one of the volumes in the series of Countryside Manuals. Fkank a, Arnold New York September 15, 1913 AUTHOR'S FOREWORD Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plaiidy, for those who have had no experience, no practice and possibly have little judgment. They are very simple, not expensive, and if fol- lowed closely, will ensure success. It is the hope of the writer of this book that the young and inex- perienced housekeeper may find it a real help. L. M. Gurnet. CONTENTS Breads paob Bannocks 1 Boston Brown Bread 1 Brown Bread (Baked) iS Coffee Cakes 2 Corn Meal Gems 2 Cream of Tartar Biscuits 3 Crullers 3 Delicious Dip Toast 3 Doughnuts 4 Fried Bread 4 German Toast 4 Soft Gingerbread 5 Huckleberry Cake 5 Quick Graham Bread 5 Graham Bread (Raised Over Night) 6 Graham Muffins 6 Sour Milk Griddle Cakes 6 Sweet Milk Griddle Cakes 7 Jenny Lind Tea Cake 7 Real Johnny Cake 8 New England Bims 8 Nut Bread 9 Oatmeal Bread 9 Parker House Rolls 10 Popovers 10 Rye Muffins 11 Breakfast Sally Lunn 11 X CONTENTS PAOE Sour Milk Biscuits 11 Spider Calce 12 Whits Bread 18 Cakes Filled Cookies 13 Filling for Cookies 13 Sugar Cookies 13 Cream Cake 14 Delicious Cake without Eggs 11 Feather Cake 14 Old-Time Gingersnaps 15 Gold Cake 15 Hermits 16 Jumbles 16 Nut Cake 17 Oatmeal Cookies 17 One, Two, Three, Four Cake 18 Ribbon Cake 18 Roll Jelly Cake 19 Silver Cake 19 Sponge Cake, No. 1 20 Sponge Cake, No. 2, Grandmother's Rule 20 Some Old-Fashioned Candies Chocolate Taffy 21 Molasses Candy 21 Butter Scotch 22 Pop Com Balls (Very Old Recipe) 22 Desserts Apple Tarts 23 Baked Apples, No. 1 23 CONTENTS XI FAGB Baked Applea, No. 2 23 Baked Sweet Apples 24 Baked Apple Dumplings 24 Fried Apples 24 Bramberries 25 Cream Puffs 25 Floating Island 26 Huckleberry Dumplings 26 Coffee Jelly 27 Lemon Jelly 27 Strawberry Shortcake, No. 1 28 Strawberry Shortcake, No. 2 28 Eggs To Boil Eggs 29 Eggs on Toast 29 Plain Omelette 29 Ham Omelette 30 New England Poached Eggs 30 Fish Clam Fritters 31 Fish Balls 31 To Boil a Lobster 31 To Dress Lobsters Cold 32 Baked Mackerel 32 Oysters on Toast 33 Baked Shad 33 Meat Dishes A La Mode Beef 34 Beefsteak Pie 34 Beef Stew with Dumplings 35 xa CONTENTS PAGE Dumplings 85 New England Boiled Dinner 36 Brunswick Stew 36 How to Com Beef 37 Corned Beef Hash 37 Breaded Pork Chops 38 Potted Beef 38 A Fine Way to Cook Veal 38 Veal Patties 39 Miscellaneous Boston Baked Beans 40 A Breakfast Dish 40 Cracker Tea for Invalids 40 Crust Coffee 41 Grape Juice 41 Mince Meat 4i8 Home-Made Potato Yeast 42 Pickles Pickled Cauliflower 43 Green Chopped Pickle, No. 1 43 Green Chopped Pickle, No. 2 44 Chili Sauce, No. 1 44 Chili Sauce, No. 2 45 Chili Sauce, No. 3 45 Chow Chow, No. 1 46 Chow Chow, No. 2 46 Cold Catsup 47 Com Relish 47 Home-Made Cucumber Pickles 47 Quickly Made Cucumber Pickle 48 Mixed Pickles 48 CONTENTS xui PAGS Kccalilli, No. 1 49 Piccalilli, No. 2 49 Piccalilli, No. 3 50 Tomato Catsup, No. 1 50 Tomato Catsup, No. 2 51 Pickled Watermelon Rind 51 Pies Rich Pie Crust 52 Pork Apple Pie 52 Chocolate Custard Pie 52 Cocoanut Pie 53 Cranberry Pie 53 Cream Pie 54 Old-Time Custard Pie 54 Frosted Lemon Pie 54 Mock Mince Pie 55 Pumpkin Pie, No. 1 55 Pumpkin Pie, No. 2 56 Rhubarb Pie 56 RoUey Polys 56 Squash Pie 57 Cream Washington Pies 57 Cream for Filling 68 Preserves Crab Apple Jelly 59 California Jam 59 Canned Cherries 59 Cherry Conserve 60 Preserved Citron 60 Currant Jelly 61 Spiced Currants 61 XIV CONTENTS FAex Cranbeny Jelly 61 Grape Conserve 62 Grape Marmalade 62 Grape Preserve 62 Orange Marmalade 63 Peach Marmalade 63 To Can Peaches 64 Pickled Peaches 64 Ginger Pears 65 Preserved Pears 65 Way to Pickle Pears 66 To Preserve Pineapple 66 Quince Jelly 66 Quince Marmalade 67 Quince Sauce 67 Raspberry Jam, No. 1 67 Raspberry Jam, No. 2 68 To Keep Rhubarb Through the Winter 68 Rhubarb Marmalade 68 Rhubarb Jam 69 Spiced Fruit 69 Puddings Bread Pudding 70 Steamed Chocolate Pudding 70 Graham Pudding 71 Hasty Pudding 71 Baked Indian Pudding 71 Orange Pudding 72 Plum Pudding 72 Queen's Pudding 73 Poor Man's Rice Pudding 73 Suet Pudding 74 Tapioca Cream 74 CONTENTS XV Sauces page Chocolate Sauce 75 Cold Sauce 75 Cranberry Sauce 75 Cream Mustard 75 Egg Sauce, for Chocolate Pudding 76 Pudding Sauce 76 Salad Dressing 76 Sauce, for Graham Pudding 77 Soups Bean Porridge 78 Connecticut Clam Chowder 78 Massachusetts Clam Chowder 79 New England Pish Chowder 79 Lamb Broth 80 A Good Oyster Stew 80 Potato Soup .- 81 Vegetables Green Corn Fritters 82 Delicious Stuffed Baked Potatoes 82 Creamed Potatoes 82 Scalloped Potatoes 83 Baked Tomatoes 83 Fried Tomatoes 83 Appendix: Household Hints 87 THINGS MOTHER USED TO MAKE THINGS MOTHER USED TO MAKE BREADS Bannocks 1 Cupful of Thick Sour 2 Cupfuls of Flour Milk Yi Cupful of Indian Meal y^ Cupful of Sugar 1 Teaspoonful of Soda 1 Egg A pinch of Salt Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup. Boston Brown Bread 1 Cupful of Rye Meal 1 Cupful of Sour Milk 1 Cupful of Graham Meal 1 Cupful of Molasses Yi Cupful of Flour yi Teaspoonful of Salt 1 Cupful of Indian Meal 1 Heaping Teaspoonful 1 Cupful of Sweet Milk of Soda Stir the meals and salt together. Beat the soda into the molasses until it foams; add sour milk, mix all together and pour into a tin pail which has been well greased, ir you have no brown-bread steamer. 1 2 THINGS MOTHER USED TO MAKE Set the pail into a kettle of boiling water and steam three or four hours, keeping it tightly covered. Brown Bread (Baked) 1 Cupful of Indian Meal 1 Cupful of Molasses 1 Cupful of Rye Meal (scant) Vz Cupful of Flour 1 Cupful of Milk or Water 1 Teaspoonful of Soda Put the meals and flour together. Stir soda into molasses until it foams. Add salt and milk or water. Mix all together. Bake in a tin pail with cover on for two and a half hours. Coffee Cakes When your dough for yeast bread is risen light and fluffy, cut off small pieces and roll as big as your finger, four inches long. Fold and twist to two inches long and fry in deep fat. Serve hot with coffee. Com Meal Gems 2 Cupfuls of Flour 1 Teaspoonful of Baking 1 Cupful of Corn Meal Soda (bolted is best) 1 Egg 2 Cupfuls of Milk Y^ Cupful of Sugar 2 Teaspoonf uls of Cream J^ Teaspoonful of Salt of Tartar Stir the flour and meal together, adding cream of tartar, soda, salt and sugar. Beat the egg, add the THINGS MOTHER USED TO MAKE S milk to it, and stir into the other ingredients. Bake in a gem-pan twenty minutes. Cream of Tartar Biscuits 1 Pint of Flour 1 Teaspoonful of Soda 2 Teaspoonf uls of Cream J^ Teaspoonful of Salt of Tartar 1 Tablespoonful of Lard Stir cream of tartar, soda, salt and lard into the flour; mix with milk or water, handling as little as possible. Roll and cut into rounds. Baking-powder can be used in place of soda and cream of tartar. Crullers Use the recipe for doughnuts, adding one egg and a little more butter. Roll a small piece of the dough to the size of your finger, and eight inches long, double it, and twist the two roUs together. Fry in boiling fat. Delicious Dip Toast Cut slices of bread, one-half inch thick; toast each side to a delicate brown. Dip these into hot, salted milk, letting them remain imtil soft. Lay them on a platter and spread a little butter over each slice. Take one quart of milk more or less according to size of family; heat in a double boiler, salt to taste. Wet two tablespoonfuls of flour with a little water; stir until smooth, and pour into the nulk when boil- ing. Make this of the consistency of rich cream; add 4 TfflNGS MOTHER USED TO MAKE a piece of butter the size of a walnut, and pour over the toasted bread. Serve hot. Doughnuts 1 Egg 1 Teaspoonful of Soda 1 Cupful of Milk Piece of Butter the Size 1 and ^Iz Cupfuls of of a Walnut Sugar 1/4 Teaspoonful of Cinna- 2 Teaspoonf uls of Cream mon or Nutmeg of Tartar Salt, and Flour enough to roll soft Beat the egg and sugar together and add the milk and butter. Stir the soda and cream of tartar into the flour, dry; mix all together, with the flour and salt. Cut into rings and fry in deep fat. Lay them on brown paper when you take them from the fat. Fried Bread After frying pork or bacon, put into the fat slices of stale bread. As it fries, pour over each slice a little milk or water and salt to taste, turn and fry on the opposite side. This is a very appetizing dish. German Toast 1 Cupful of Milk Pinch of Salt 1 Egg 4 or 5 Slices of Bread Beat together one egg, one cupful of milk, and a little salt. Dip slices of stale bread into this mixture. THINGS MOTHER USED TO MAKE 5 and fry on a griddle in butter or pork fat. Serve hot with butter and maple synlp. \ ] Soft Gingerbread 1 Cupful of Molasses 1 Teaspoonful of Ginger 1 Cupful of Sour Milk 1 Teaspoonful of Soda J^ Cupful of Butter or J^ Teaspoonful of Salt Lard Stir the soda into the molasses until it foams, add sour milk, ginger, salt and melted butter. Last of all, add flour enough for quite a stiff batter, and bake. This makes one sheet. Huckleberry Cake Pick over and wash and flour well one cupful of fresh huckleberries. Add these to the batter for soft gingerbread. Serve hot, with butter. Quick Graham Bread 1 Pint of Graham Meal 1 Teaspoonful of Soda }/2 Cupful of Molasses \^ Teaspoonful of Salt 1 Cupful of Sour Milk Stir soda into the molasses, add sour milk and salt; add all to the meal, beating well. Sweet milk will do with a little less soda. Bake thirty minutes, or according to heat of the oven. A moderate oven is best. 6 TfflNGS MOTHER USED TO MAKE Graham Bread (raised over night) 3 Cupfuls of Flour 1 Tablespoonful of Lard 3 Cupfuls of Graham J^ Teaspoonful of Salt Meal 1 Yeast Cake 3 Tablespoonfuls of Sugar Mix flour and meal together and rub in lard, sugar and salt. Add yeast cake which has been dissolved in one-half cup of cold water. Mix with warm water at night. Set in a warm place to rise. In the morn- ing stir and let rise to twice its bulk. Knead and put in baking pans. Raise again and bake forty-five minutes. Graham Mufllns 1 Pint of Graham Flour 3^ Pint of White Flour J^ Cupful of Molasses 1 Teaspoonful of Soda J^ Teaspoonful of Salt Put the salt into the flour and soda into the molasses. Stir all together and mix with milk or water. Drop into muffin tins and bake twenty minutes. Sour Milk Griddle Cakes 2 Cupfuls of Sour Milk J^ Teaspoonful of Salt 2 Teaspoonfuls of Soda Stir the soda aud salt into the milk and add flour enough to make thin batter. Fry on a well-greased \ THINGS MOTHER USED TO MAKE 7 \ griddle. One spoonful for each cake. Serve hot with butter and maple syrup. Sweet Milk Griddle Cakes 1 Egg 1 Level Teaspoonful of 1 Pint of Sweet Milk Soda 2 Level Teaspoonfuls of Pinch of Salt Cream of Tartar Flour enough for thin bat- ter Mix soda and cream of tartar with flour. Beat the egg, add milk and stir into flour. Fry in small cakes on a griddle. Jenny Lind Tea Cake 3 Cupfuls of Flour 1 Tablespoonf ul of Melt- J/^ Cupful of Sugar ed Butter 1 Egg 2 Teaspoonfuls of Cream 1 Teaspoonful of Soda of Tartar Stir salt, soda and cream of tartar into the dry flour. Beat the egg, add sugar and butter, stir into the flour and mix with enough milk to make batter as thick as a cake. Bake in a moderate oven. To be eaten hot with butter. 8 THINGS MOTHER USED TO MAKE Real Johnny Cake 2 Cupfuls of Flour 1 Teaspoonful of Cream 1 Cupful of Yellow Meal of Tartar 4 Tablespoonfuls of Sugar J/^ Teaspoonful of Soda J^ Teaspoonful of Salt or, 2 Teaspoonf uls of Baking- powder Add enough milk or water to make a thin batter, and bake. New England Buns 1 Cupful of Milk J^ Teaspoonful of Soda 1 and ^/a Cupfuls of 3^ Teaspoonful of Salt Sugar 1 Yeast Cake ^Iz Cupful of Butter or Flour enough for Soft Lard Dough ^/2 Cupful of Currants 1 Teaspoonful of Extract of Lemon Dissolve the yeast in a half-cupful of cold water. Scald the milk and, when nearly cold, add the yeast, half the sugar, and flour enough to make a thin batter; let it rise to twice its bulk. When hght and foamy, add the rest of the ingredients; sprinkle a little flour over the currants, stir the soda into the flour, using flour enough to make stiff dough. Set again, then roll, cut with a cooky-cutter, about an inch thick, and let rise again. Bake in a moderate THINGS MOTHER USED TO MAKE 9 oven twenty-five minutes. Mix in the morning, if wanted for the evening meal. When done, brush over the top, while warm, with equal parts of milk and molasses. Nut Bread %yi Cupfuls of Flour 1 Egg 3 Teaspoonfuls of Baking- 1 Cupful of Milk powder ^ Cupful of English Wal- ]4: Teaspoonful of Salt nut Meats, chopped J^ Cupful of Sugar fine Beat egg and sugar together, then add milk and salt. Sift the baking-powder into the dry flour, and put all the ingredients together. Add the nuts last, covering with a little flour, to prevent falling, and bake in a moderate oven one hour. Oatmeal Bread 2 Cupfuls of Rolled Oats }4. Cupful of Molasses 3j^ Cupfuls of Boiling 1 Yeast Cake Water Pinch of Salt Let the rolled oats and boiling water stand until cool, then add the molasses, salt, and yeast cake which has been dissolved in cold.water. Stir in flour enough to make a stiff dough. Let it rise over night. In the morning, stir it down and let it rise again. Mold into loaves and let rise again. Bake forty-five minutes in a moderate oven. This will make three small loaves. 10 THINGS MOTHER USED TO MAKE Parker House Rolls 1 Quart of Flour Y2 Teaspoonful of Salt 1 Tablespoonful of Lard K Pint of Milk 3 Tablespoonfuls of 1 Yeast Cake Sugar Scald the milk. When nearly cold add the yeast cake which has been dissolved in one-half cup of cold water. Rub into the flour, the lard, sugar and salt. Stir all together with a knife and knead. Let rise to twice its bulk and knead. Let rise again and knead. Roll half an inch thick, cut into rounds, spread with butter and double over. Rise again, bake twenty minutes in a hot oven. Mix at ten o'clock in the morning if wanted for supper, a little earlier in cold weather. Popovers 1 Egg 1 Cupful of Flour 1 Cupful of Milk Beat the egg, and stir flour and milk in slowly, a little flour, then a little milk. Salt a little. This will make a very thin batter. Drop into well- buttered muffin pan, bake in a very hot oven and serve with hot sauce for a pudding, or eat with butter. THINGS MOTHER USED TO MAKE 11 Rye Mu£5n8 2 Cupfuls of Flour J^ Teaspoonful of Salt 1 Cupful of Rye Meal Va Cupful of Yeast or 3 Tablespoonfuls of 1 Yeast Cake dissolved Sugar in Water Mix with warm water at night. In the morning add one-quarter teaspoonful of soda, dissolved in two tablespoonfuls of boiling water; stir well. Bake in a gem-pan for twenty or thirty minutes. Breakfast Sally Lunn 1 Egg 2 Teacupfuls of Milk 1 Quart of Flour 2 Teaspoonfuls of Cream Piece of Butter the size of Tartar of an Egg 1 Teaspoonful of Soda 4 Tablespoonfuls of Sugar A little Salt Mix salt, sugar, cream of tartar and soda, with the flour. Beat the egg, stir into it the melted butter and milk. Stir all together and bake in a muffin pan, fifteen or twenty minutes. Sour Milk Biscuits 1 Pint of Flour K Teaspoonful of Salt 1 Teaspoonful of Lard 1 Cupful of Sour Milk 1 Teaspoonful of Soda Put lard and salt into the flour and soda with the 12 THINGS MOTHER USED TO MAKE •our milk. Mix together, roll thin and cut into rounds. Bake twenty minutes. Spider Cake 2 Cupfuls of Bread Flour 1 Teaspoonful of Soda ^/s Cupful of Lard ^ Teaspoonful of Salt 2 Teaspoonfuls of Cream of Tartar Put the soda, salt and cream of tartar into the dry flour. Rub in the lard and mix with water into a soft dough. Roll to the size of the spider or griddle. When the spider is hot and well greased with lard, lay oh the cake and cover. Bake ten minutes on one side, then ten on the other. This can be made quickly without waiting for the oven to heat. Serve hot with butter. White Bread S Cupfuls of Flour 1 Pinch of Salt 3 Teaspoonfuls of Sugar J^ Yeast Cake 1 Teaspoonful of Lard Rub sugar, salt and lard into the flour. Dis- solve the yeast in half a cupful of cold water. Put all together and mix to a stiff dough with milk or water, at night. In the morning, push it down and let rise again. Then knead and place in a pan. Let it rise to twice its bulk and bake thirty minutes. CAKES Filled Cookies 1 Cupful of Sugar 2 Teaspoonfuls of Cream J^ Cupful of Butter or of Tartar Lard 1 Teaspoonful of Soda 1 Cupful of Milk ITablespoonful of Vanilla 3}4 Cupfuls of Flour Roll thin and cut with a cooky-cutter. Filling for Cookies 1 Cupful of Chopped J^ Cupful of Water Raisins 1 Teaspoonful of Flour J^ Cupful of Sugar Cook this until thick, being careful not to bum it. Place cookies in a well-buttered pan, spread on a teaspoonful of the filling and cover with another cooky. Bake in a moderate oven. Sugar Cookies 1 Cupful of Sugar 2 Teaspoonfuls of Cream }/2 Cupful of Butter of Tartar 2 Tablespoonfuls of 1 Teaspoonful of Soda Milk 1 Teaspoonful of Lemon 1 Egg Extract Flour enough to roll Beat the butter, sugar and egg together, add the IS 14 THINGS MOTHER USED TO MAKE milk, stir the cream of tartar and soda into the flour dry. Stir all together and roll. Cream Cake 2 Eggs 2 Cupfuls of Flour 1 Cupful of Cream 1 Teaspoonful of Soda (sour preferred) J^ Teaspoonful of Salt 1 Cupful of Sugar Flavor with Lemon Stir the soda into the cream; beat the eggs; add sugar, salt, flour and cream; last of all, the flavoring. Delicious Cake without Eggs 1 Cupful of Thick, Sour Pinch of Salt Milk 1 Teaspoonful of Soda 1 Cupful of Sugar 1 Teaspoonful of Cinna- J^ Cupful of Butter mon 2 Cupfuls of Flour 3^ Teaspoonful each of 1 Cupful of Chopped Cloves and Nutmeg Raisins Stir the soda into the sour milk, add melted butter and sugar, salt and spices. Put the flour over the raisins and stir all together. This will make one loaf or twelve little cakes in gem-pans. Feather Cake 2 Cupfuls of Sugar y^ Teaspoonful of Soda 3 Eggs 3 Cupfuls of Flour Butter the size of an Egg 1 Cupful of Milk 1 Teaspoonful of Cream Flavor with Almond of Tartar Beat fifteen minutes THINGS MOTHER USED TO MAKE 15 Cream together the butter and sugar. Add the well-beaten eggs, then the milk. Beat together. Put soda and cream of tartar into the flour, dry. Stir all together with the flavoring. This will make two small loaves. Old-time Gingersnaps 1 Cupful of Molasses 1 Teaspoonful of Soda 3^ Cupful of Butter or 1 Teaspoonful of Ginger Lard Boil the molasses five minutes. Eemove from the fire, and add soda, butter and ginger. When cooled a little, stir in the flour until thick enough to roll, then roll thia as a postage-stamp. Cut with a cooky-cutter, and bake in a hot oven, being careful not to burn. Shut in a tin pail. These will keep for a long time. Gold Cake 1 Cupful of Sugar J^ Teaspoonful of Cream y^ Cupful of Butter of Tartar Yolks of 4 Eggs 14= Teaspoonful of Soda Whites of 1 Egg 1% Cupfuls of Flour y2 Cupful of Milk Flavoring Cream butter and sugar together. Add the well- beaten eggs, milk, flavoring and flour into which the cream of tartar and soda have been stirred. Bake thirty minutes in a moderate oven. 16 THINGS MOTHER USED TO MAKE Hermits 1 Teaspoonful of Soda 1 Teaspoonful of Cinna- mon 1 Teaspoonful of Nutmeg y^ Teaspoonful of Cloves Flour enough to roll 1 Cupful of Sugar J^ Cupful of Molasses 2/3 Cupful of Butter 2 Eggs 1 Cupful of Raisins, Chopped Fine 2 Tablespoonfuls of Milk Cream the butter and sugar together, beat the eggs, add to the butter and sugar, then stir in the molasses, milk and spices. Add the raisins which have been covered with flour, and, last of all, the flour into which the dry soda has been sifted. Roll thin and cut with cooky-cutter. Jumbles 2 Cupfuls of Sugar 1 Cupful of Butter Yi Cupful of Milk 2 Eggs 1 Teaspoonful of Soda 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Lemon Flour enough to roll Cream together the butter and sugar. Stir into the well-beaten egg. Add milk. Stir cream of tartar and soda into the flour, dry. Beat all together and flavor. Cut into rings and bake in a weU- greased pan. THINGS MOTHER USED TO MAKE 1? Nut Cake 1 Cupful of Sugar 1 Teaspoonful of Cream Yl Cupful of Butter of Tartar Yi Cupful of Milk Yi Teaspoonful of Soda 2 Eggs 1 Cupful of Hickory Nut 2 Cupfuls of Flour Meats, or English Walnuts Cream the butter and sugar together, then add the well-beaten eggs and milk and put the soda and cream of tartar into the flour. Stir all together, adding nut meats, covered with flour, last. Oatmeal Cookies 2 Eggs "^l^ Cupful of Cocoanut 1 Cupful of Sugar Y. Teaspoonful of Salt \Y, Cupfuls of Oatmeal Y. Teaspoonful of Vanilla or Rolled Oats 2 Tablespoonfuls of But- ter Cream the butter and sugar together and add the well-beaten eggs. Add the remainder of the in- gredients and drop on a well-greased baking-pan. Bake in a moderate oven, from fifteen to twenty minutes. 18 THINGS MOTHER USED TO MAKE One, Two, Three, Four Cake 1 Cupful of Butter 2/3 Cupful of Milk 2 Cupfuls of Sugar 2 Teaspoonfuls of Cream 3 Cupfuls of Flour of Tartar 4 Eggs 1 Teaspoonful of Soda Cream the butter and sugar together and add the well-beaten eggs; beat all and add milk; beat again. Sift the cream of tartar and the soda into the flour; stir all together. Bake in a slow oven. This will make two loaves. Ribbon Cake 3 Eggs A little Salt and flavor, 2 Cupfuls of Sugar - Lemon or Almond 2/3 Cupful of Butter 1 Large Cupful of Raisins 1 Cupful of Milk M Pound of Citron 3 Cupfuls of Flour 1 Teaspoonful of Cinna- 1 Teaspoonful of Cream mon and Cloves of Tartar A little Nutmeg 1 Tablespoonful of Molas- 3^ Teaspoonful of Soda ses Cream the butter and sugar together, and add the well-beaten eggs and the milk. Mix the salt, soda and cream of tartar, with the flour. Stir all together. Put half of this mixture into two oblong pans. To the remainder add one tablespoonful of molasses, one large cupful of raisins, stoned and chopped, a THINGS MOTHER USED TO MAKE 19 quarter of a pound of citron sliced thin, one teaspoon- ful of cinnamon and cloves, a little nutmeg, and one tablespoonful of flour. Bake in two pans of the same size as used for the first half. Put the sheets together while warm, alternately, with jelly between. Roll JeUy Cake 4 Eggs J^ Teaspoonful of Soda 1 Cupful of Sugar Pinch of Salt ' 1 Cupful of Flour 1 Teaspoonful of Extract' 1 Teaspoonful of Cream of Lemon of Tartar Beat together eggs and sugar, add salt and extract. Stir into the dry flour the soda and cream of tartar. Mix all together. Bake in a moderate oven, in a large pan, and turn out, when done, on a clean towel, which has been sprinkled with powdered sugar. Spread with jelly and roll while warm. Silver Cake 1 Cupful of Sugar 3^ Cupful of Milk ^/s Cupful of Butter 1 Scant Teaspoonful of 2 Cupfuls of Flour Cream of Tartar Whites of 3 Eggs 3^ Teaspoonful of Soda Almond Flavoring Cream together the butter and sugar, add milk and flavoring. Stir cream of tartar and soda into dry flour. Last of all add whites of eggs, beaten to a ^"^ 20 THINGS MOTHER USED TO MAKE stiff froth. To make a very good cake, the butter and sugar should be creamed with the hand. Citron also makes it very nice. Sponge Cake, No. i 3 Eggs IJ^ Cupfuls of Flour 13^ Cupfuls of Sugar 1 Teaspoonful of Cream ii Cupful of Water of Tartar Pinch of Salt J^ Teaspoonfid of Soda Beat eggs and sugar together, add water and salt, then put soda and cream of tartar into the dry flour. Beat all together. Bake slowly. Sponge Cake, No. 2, Grandmother's Rule 4 Eggs 1 Cupful of Flour Pinch of Salt 1 Teaspoonful of Baking- 1 Cupful of Sugar powder Beat the eggs ten minutes, add sugar, and beat again. Then add the flour, into which has been stirred the baking-powder. Stir all together and fiavor. Bake in a moderate oven. SOME OLD-FASHIONED CANDIES Chocolate Taffy Ij^ Cupfuls of Molasses 1 Small Teaspoonful of 13^ Cupfuls of Sugar Flour H Cupful of Milk Butter the size of a Wal- 2 Squares of Chocolate nut Stir the sugar, flour and grated chocolate into the molasses and milk. When hot add the butter. Boil until it strings. Pour into buttered tin. When nearly cold mark into squares. Molasses Candy 2 Cupfuls of Molasses Butter the size of a Wal- 2 Teaspoonfuls of Vinegar nut J^ Teaspoonful of Soda Put the molasses, vinegar and butter into a sauce- pan. Boil until it strings when dropped from a spoon, or until it is brittle when dropped into cold water. Stir the soda in briskly and'' pour into a buttered tin. When nearly cold, pull until nearly white. Cut into small pieces or sticks and lay on buttered platter. 21 22 THINGS MOTHER USED TO MAKE Butter Scotch }/2, Cupful of Molasses J^ Cupful of Butter Y2 Cupful of Sugar Boil until it strings. Pour into buttered tin and when cold break into pieces. This is very nice when cooled on snow. Pop Corn Balls (very old recipe) 1 Cupful of Molasses Piece of Butter, half the size of an Egg Boil together until it strings and then stir in a pinch of soda. Put this over a quart dish full of popped corn. When cool enough to handle squeeze into balls the size of an orange. DESSERTS Apple Tarts Roll rich pie crust thin as for pies. Cut into rounds, pinch up the edge half an inch high and place in muffin rings. Put into each one a table- spoonful of apple sauce and bake in a hot oven for twenty minutes. Beat the white of an egg to a stiff froth and add two tablespoonfuls of sugar. Drop a spoonful on the top of each and brown quickly in a hot oven. Baked Apples, No. i Take good, sour apples; greenings are best. Scoop out the cores, wash and place in a baking- pan. FiU the hole with sugar, and a tablespoonf ul for each apple besides. Pour over these a generous supply of cold water. Bake in a hot oven, until light and fluffy. These make a delicious dessert, if served with cream. Baked Apples, No. 2 Wash, core and quarter sour apples. Put them into an earthen crock. Cover with cold water, 23 24 THINGS MOTHER USED TO MAKE adding a cup and a half of sugar to six apples, or sweeten to taste. Bake three or four hours, until they are a dark amber color. Baked Sweet Apples Wash clean, fair, sweet apples. Put these into a baking-pan, with a little cold water and a half-cup of molasses, if four to six apples are used. Bake slowly until you can stick a fork through them. Years ago, people ate these, with crackers and milk. Baked apples and milk was a favorite dish. Baked Apple Dumplings Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. Serve hot with cold sauce. Fried Apples Pare and slice apples and fry in hot fat. When removed from the fire, sprinkle over them a little sugar. Bananas are nice cooked in tlie same way. THINGS MOTHER USED TO MAKE 25 Bramberries Crust Filling Ij^ Cupfuls of Flour 1 CupfiJ of Raisins 14, Cupful of Lard (scant) 1 Cracker J^ Teaspoonful of Salt 1 Lemon Just enough Water to ^/s Cupful of Sugar wet smooth 1 Egg A Little Salt Beat the egg, add sugar, salt, lemon juice and grated rind. Roll cracker fine, chop raisins and mix all together. Roll the crust thin, cut into rounds. Put a spoonful of filling between two rounds and pinch the edges together. Prick top crust with fork. Bake in iron pan for twenty minutes. Cream Puffs 1 Cupful of Hot Water 1 Pinch of Salt and Bak- 3^ Cupful of Butter ing Soda 1 Cupful of Flour 3 Eggs Put the water and butter, into a dish on the stove. When boiling, stir in the dry flom*, into which you have put the salt and soda. Stir until smooth and thick. When nearly cool, add three eggs, one at a time. Drop on a buttered pan and bake twenty minutes in a hot oven. This will make twelve cakes. When they are cold, make a slit in the side with a 26 THINGS MOTHER USED TO MAKE sharp knife, and fill with whipped cream or the following mixture: One pint of milk, one egg, two-thirds of a cupful of sugar, one large spoonful of flour. Beat the egg, sugar, flour, and a little salt together till smooth and stir into the boiling milk. Flavor with lemon. Floating Island 1 Quart of Milk 1 Teaspoonful of Com- 4 Eggs starch 1 Cupful of Sugar 1 Teaspoonful of Vanilla Pinch of Salt Put the milk on the stove and heat to nearly the boiling point. Whip whites of the eggs to a stiflE froth and drop them by spoonfuls into the hot milk for a few minutes to cook. With a skimmer remove these islands to a plate. Beat the yolks of the eggs with sugar, salt and cornstarch. Stir into the milk until it boils. Flavor and cool. Turn into a glass dish and lay the "islands" on top of the custard. Serve cold. Huckleberry Dumplings 2 Cupfuls of Flour J^ Teaspoonful of Salt 2 Teaspoonfuls of Cream 1 Teaspoonful of Lard of Tartar \ Teaspoonful of Soda THINGS MOTHER USED TO MAKE 27 Mix ingredients together with water until thick enough to roll. Cut into rounds an inch thick as for biscuits. Boil one quart of huckleberries in one-half pint of water and one-half cupful of sugar. Drop in the dumplings. Boil for twenty minutes. Serve with cold sauce or cream and sugar. Coffee Jelly 1 Small Box of Gelatine 1 Scant Quart of Boiling 1 Pint of Strong Coffee Water 1 Cupful of Sugar Flavor with Vanilla Soak the gelatine in cold water for fifteen minutes. Stir into the coffee and add sugar, salt and water, then vanilla. Pour into a mould and set away to cool. Serve with sweetened whipped cream. Lemon Jelly J^ Box of Gelatine 1 Cupful of Sugar J^ Cupful of Cold Water 3 Lemons 13^ Cupfuls of Boiling Water Soak gelatine in the cold water for half an hour. Add boiling water, sugar and juice of lemons. Stir well and strain into mould or small cups. 28 TmNGS MOTHER USED TO MAKE Strawberry Shortcake, No. i 1 Pint of Flour 1 Box of Strawberries ^/a Cupful of Lard 2 Teaspoonfuls of Cream A little Salt of Tartar Milk enough to make a 1 Teaspoonful of Soda stiff dough Put the salt, soda, lard and cream of tartar, into the dry flour, mix with milk (water will do), divide into halves and roll large enough for a Wash- ington pie tin. Spread butter over one, lay the other on top, bake twenty minutes. Hull and wash and mash the berries and sweeten %o taste. Separate the two cakes, butter, and place the berries between. Serve hot. Strawberry Shortcake, No. 2 1 Tablespoonful of Butter 1 Teaspoonful of Cream 2/3 Cupful of Sugar of Tartar 1 Egg }4 Teaspoonful of Soda J^ Cupful of Milk 1 Box of Strawberries 1 Cupful of Cream Cream together the butter and sugar and add the well-beaten egg and milk. Stir the cream of tartar and soda into the dry flour and beat all to- gether. Bake in two Washington pie tins. Hull, wash, mash and sweeten to taste, the berries. Put half of these between the two loaves, the other half on top, with whipped cream on top of all. EGGS To Boil Eggs Put your eggs into a bowl which can be sent to the table. Pour boiling water over them and let stand eight or ten minutes. It is essential that the water be boiling. This way of boiling eggs, though so simple, is going out of fashion, unfortunately, as it makes a wonderful difference in the appearance of the egg when broken open, and above all, in its digestibility. Eggs should never be boiled in any other way for invalids. Eggs on Toast Toast as many slices of bread as desired. Butter well and pour over these just enough salted water to soften. Have ready a dish of boiling water. Stir it round and round with a spoon or fork, break the egg and drop into this swirling water. Remove from the water in from four to six minutes, as preferred, and place one on each slice of bread. Serve hot, with a dash of pepper, if Uked. 29 30 THINGS MOTHER USED TO MAKE Plain Omelette 2 Eggs Pinch of Salt 2 Teaspoonfuls of Water Beat whites and yolks separately. Put together, salt, and add water. Pour onto a hot buttered fry- ing pan and fry one side until it is puffed up, then turn half over and serve at once. Ham Omelette Make a plain omelette and add two-thirds of a cupful of chopped boiled ham. Pour into the hot frying pan and cook both sides. New England Poached Eggs 4 Eggs Butter the size of a Wal- 8 Tablespoouf uls of Milk nut Y2 Teaspoonful of Salt Break the eggs into a sauce pan with milk, salt and butter. Cook until they thicken, stirring constantly. Remove from fire before it wheys. Serve hot with a dash of pepper. FISH Clam Fritters 1 Egg 1 Cupful of Milk 1 Cupful of Bread-flour and a Little Salt Beat the egg and half the nailk, adding the flour gradually, to make the batter smooth. Salt, and add the last haU-cupful of milk. Put one clam into one teaspoonful of batter and drop into boiling lard. Serve hot. Fish BaUs 1 Cupful of Hot Mashed 2 Teaspoonf uls of Melted Potatoes Butter Yi Cupful of Shredded 2 Tablespoonfuls of Milk Cod-fish Put the fish into a piece of cheese-cloth, let cold water run over it, and squeeze dry. Mix ingredients all together. Take a little flour in the hand and roll half a tablespoonful of the mixture between the palms, to the size of a small peach. Fiy in deep fat. To Boil a Lobster Have a large kettle on the fire with plenty of boiling water, deep enough to cover the lobster 31 32 THINGS MOTHER USED TO MAKE well. Put into this one cupful of salt, if you can- not get the sea-water. When the water is galloping, put in the lobster, head foremost, and keep it under water. Boil from twenty to thirty-five minutes ac- cording to size. To Dress Lobsters Cold Crack the shell of the claws carefully, remove the meat and place on a platter. Turn the lobster on its back, lay a heavy knife on the middle of the tail, all the way up to the body. Give it a gentle blow with a hammer, then with both hands turn back the shell and draw out the tail intact. Twist off the claws from the under side of the body and remove the body from the shell. Open and remove the stomach and sandbags. Open the tail in length, halfway through, on the under side, remove the black vein from the body to the end. Dress with parsley and serve. Baked Mackerel 1 Mackerel 3 Small Slices of Salt Pork Salt to Taste Split open the mackerel, remove head and in- sides, wash clean, and lay in a baking-pan on a well- buttered paper or cheese-cloth, the skin side down. Spread over this slices of salt pork and a little salt. TfflNGS MOTHER USED TO MAKE 33 Bake in moderate oven for twenty minutes, or half an hour. This is much nicer than fried macker«l. Osrsters on Toast Toast as many slices of bread as you require. Wipe enough oysters to cover them and season with pepper and salt. Put a little hot water over the bread and place in a very hot oven, until the edges of the oysters curl. Serve hot, with a white sauce. Baked Shad Make a nice dressing of five or six crackers, according to size of family (bread crumbs will do). Roll fine, or soak until soft in milk (water will do). Season to taste with poultry dressing, salt and add a small piece of butter. Wash the shad and stuff. Have a large sheet of white paper, well buttered, or a piece of cheese-cloth. Put into a baking-pan and set in the oven. Bake one hour. Spanish mackerel is fine baked in the same way. MEAT DISHES A La Mode Beef 3 Pounds of Beef Potatoes 6 Onions Salt 4 or 5 White Turnips Take three pounds of a cheap cut of beef. Wash, put into an iron pan, sprinkle over it salt to taste. Pare six onions, more or less, according to size of family, and prepare four or five small white turnips sliced thin. Lay these around the meat, and pour over all a quart of cold water. Put into the oven and bake three hours. Pare potatoes enough for the family, putting them in an hour and a half before serving. This is a most delicious way to cook beef. As the water cooks away, add more. Thicken the gravy, with flour wet with water, as you would with any roast meat. Beefsteak Pie 2 Pounds of Beef (any 1 Onion cheap cut will do) 1 Tablespoonful of Salt Cut the meat into small pieces; cover with cold water, salt and put into the oven; cut the onion into 91 THINGS MOTHER USED TO MAKE 35 small pieces and add. Bake three hours in an earthen dish. Half an hour before serving, put over the top a crust, made of two cupfuls of flour, two heaping teaspoonfuls of baking-powder, one-half teaspoonful of salt, and one tablespoonful of lard. Wet with water or milk, as for biscuits. Beef Stew with Dtunplings 3 Pounds of Shin-bone 2 Large Onions with Meat 1 Tablespoonful of Salt 6 Potatoes Wash the meat, put into a kettle, cover with cold water and boil four hours. Add the salt, and more water, as it boils away. Pare the onions, wash and slice thin; put them in with the boiling meat, allow- ing two hours for cooking. Pare potatoes, wash, slice thin; put them in with the meat and onions, allowing three-quarters of an hour for cooking. Dumplings 2 Heaping Cupfuls of 1 Teaspoonful of Baking Flour Soda 2 Teaspoonfuls of Cream 1 Teaspoonful of Lard of Tartar J^ Teaspoonful of Salt 1 Glass of Water Roll out an inch thick and cut into round pieces. Put these on a wire plate, on top of the meat; cover and let boil twenty minutes. Lift them out, and 36 THINGS MOTHER USED TO MAKE thicken the stew with three dessertspoonfuls of flour, wet with a scant cup of water. New England Boiled Dinner This consists of corned beef, white and sweet potatoes, cabbage, beets, turnips, squash, parsnips and carrots. The quantity depends upon the size of the family. Eight pounds of meat is suflScient for a family of eight. Boil the meat four hours, the beets three hoiurs, the cabbage one and a half hours, squash and turnips three-quarters of an hour. Boil these in one kettle, aU together. Beets, carrots and parsnips should be boiled with the skin on. Pare the potatoes, pare and slice the squash and turnip. Pick the outer leaves from cabbage and cut in quar- ters. When done, pare parsnips and carrots. Drop the beets into cold water and slip the skin oflf with the hand. Brunswick Stew 1 Chicken or 3 Pounds of 1 Onion Lamb 4 Potatoes 4 Ears of Corn Salt and Pepper 6 Tomatoes Cook the chicken or lamb until tender in two quarts of water. Take from the water and chop fine. Put back in the liquor, add the corn, cut from the cob, tomatoes, onion, and potatoes all chopped. THINGS MOTHER USED TO MAKE S7 salt and pepper to taste. Cook two hours. In winter this can be made by using canned corn and tomatoes. How to Com Beef A piece of fresh beef weighing seven or eight pounds is sufficient for a family of eight. Wash, clean and put it in an earthen dish, twenty-four hours before cooking. Cover with cold water, and add a cup and a half of ice-cream salt. When ready to cook it, remove from the brine and wash, placing it in cold water. Cook four hours. Com Beef Hash Corned Beef Milk Potatoes Salt and Pepper Lump of Butter Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoon- fuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pah and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water. 38 THINGS MOTHER USED TO MAKE Breaded Pork Chops 6 Chops 1 Cupful of Bread Crumbs 1 Egg Pinch of Salt Vi Cupful of Milk Beat the egg and milk together, adding the salt. Dip the chops into this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served in the same way. Potted Beef 3 Pounds of a Cheap Cut }/% Can of Tomatoes of Beef Salt to taste 3 Onions Put the meat into a kettle, cover with cold water and boil slowly for three or four hours. Add salt and onions, cut fine. Put the tomato through a colander. Boil all together, and, as the water boils away, add more. Serve the meat hot. The liquor makes a delicious soup, thickened with two table- spoonfuls of flour. A Fine Way to Cook Veal 2 Pounds of Veal, or ac- 1 Egg cording to size of Bread Crumbs family Milk, Salt and Pepper Cut the veal into small pieces, a good size for serving, and season with salt and pepper. Dip into THINGS MOTHER USED TO MAKE 89 the egg. Which has been beaten light, then into the bread crun^bs. Have a little pork fat (lard will do) in a frying-pan, and cook until brown. Set on the back of the stove and cook slowly for ten minutes. Cover with milk, and bake in the oven very slowly for one hour in a covered pan. The toughest veal, cooked in this way, will be as tender as chicken. Veal Patties Ij^ Cupfuls of Boiled J^ Teaspoonfid of Poul- Rice try Dressing 1 Cupful of Veal 1 Egg J^ Teaspoonful of Salt 1 Tablespoonful of Milk Grind or chop the veal, salt and stir into the rice with the dressing; beat the eggs, add milk, and stir all together. Drop a tablespoonful spread out thin on the griddle, and fry as you would griddle-cakes. Chicken, pork, or lamb may be used instead of veal. MISCELLANEOUS Boston Baked Beans Pick over and wash three cupfuls of small white beans; cover with cold water and soak over night. In the morning, put them on the stove, just to scald, not boil, ia the same water. Pour off the water and put into an earthen bean-pot. Add seven teaspoon- f uls of sugar, one teaspoonf ul of salt, one half-pound of saltjpork, fat and lean mixed. Cover with water, and bake from eight a. m. until six p. M. As the water boils away add more. A Breakfast Dish Take stale brown bread, no matter how dry, and boil until it is soft like pudding. Serve hot, with cream. Cracker Tea for Invalids Take four Boston crackers, split open, toast to a delicate brown on each side. Put these into a bowl, or earthen dish of some kind, pour over them a 40 TfflNGS MOTHER USED TO MAKE 41 quart of boiling water. Let it stand on the back of the stove half an hour. When cold, give two or three teaspoonfuls to the patient. It is nourishing, and the stomach will retain it when absolutely noth- ing else can be taken. Crust Coffee Take the crusts, or any pieces of stale brown bread, and bake in the oven until hard and brown. Put them into an agate or earthen tea-pot, pour over them boiling water and boil ten or fifteen minutes. Strain and serve hot like any coffee, with cream and sugar. Grape Juice 10 Pounds of Grapes 1 Cupful of Water 3 Pounds of Sugar Pick from the stems, and wash clean, ten pounds of grapes. Put them on the stove in a kettle, with a little water, and cook until tender. Strain through a flannel bag. Do not squeeze it. Return juice to the kettle, add sugar, and boil for five minutes. Seal in glass jars when boiling hot. Slant the jars, when filling, to prevent cracking. When serving, add nearly the same amount of water. 42 THINGS MOTHER USED TO MAKE Mince Meet 4 Cupfuls of Chopped Ij^ Cupfuls of Molasses Meat 6 Teaspoonfuls of Cinna- 12 Cupfuls of Chopped mon Apples 3 Teaspoonfuls of Cloves 2 Cupfuls of Chopped 1 Teaspoonf ul of Nutmeg Suet J^ Pound of Citron 1 Cupful of Vinegar I^ind and Juice of One 3 Cupfuls Seeded Raisins Lemon 1 Cupful of Currants Butter the size of an Egg 5 Cupfuls of Brown Sugar and Salt Moisten with cold coffee or strong tea. Cook slowly two hours. Home-made Potato Yeast 4 Good-Sized Potatoes ^/g Cupful of Salt 1 Quart of Boiling Water Ij^ Cupfuls of Old 2/3 Cupful of Sugar Yeast Boil, peel and mash the potatoes; add the boiling water, sugar and salt. If old yeast cannot be ob- tained, use one and one-half cakes of compressed yeast. Put this into a pitcher or dish which will hold three pints; place in a warm spot to rise; keep covered. Use two-thirds of a cupful to one quart of flour. This recipe has been in use over fifty years. 42 THINGS MOTHER USED TO MAKE Mince Meat 4 Cupfuls of Chopped 1^ Cupfuls of Molasses Meat 6 Teaspoonfuls of Cinna- 12 Cupfuls of Chopped mon Apples 3 Teaspoonfuls of Cloves 2 Cupfuls of Chopped 1 Teaspoonful of Nutmeg Suet ^ Pound of Citron 1 Cupful of Vinegar I^ind and Juice of One 3 Cupfuls Seeded Raisins Lemon 1 Cupful of Currants Butter the size of an Egg 5 Cupfuls of Brown Sugar and Salt Moisten with cold coffee or strong tea. Cook slowly two hours. Home-made Potato Yeast 4 Good-Sized Potatoes ^/g Cupful of Salt 1 Quart of Boiling Water IJ^ Cupfuls of Old 2/3 Cupful of Sugar Yeast Boil, peel and mash the potatoes; add the boiling water, sugar and salt. If old yeast cannot be ob- tained, use one and one-half cakes of compressed yeast. Put this into a pitcher or dish which will hold three pints; place in a warm spot to rise; keep covered. Use two-thirds of a cupful to one quart of floui. This recipe has been in use over fifty years. PICEXES Pickled Cauliflower 1 Cauliflower 1 Teaspoonful of Whole 2 Tablespoonfuls of Salt Cloves 1 Quart of Vinegar 1 Teaspoonful of White Mustard Seed Pull the cauliflower into pieces, put into cold water with the salt, heat gradually and boil five minutes, then drain until dry. Put this into a glass jar. Boil the clove and mustard seed in the vinegar, and pour over the cauliflower, hot. Have it covered with vinegar. Seal while hot. Green Chopped Pickle, No. i 1 Peck of Green Toma- 3 Pints of Vinegar toes 2 Tablespoonfuls of All- 6 Large Onions spice 4 Green Peppers 2 Tablespoonfuls of 2 Red Peppers Whole Cloves 2 Pounds of Brown Sugar 2 Sticks of Cinnamon 4 Bunches of Celery Put the tomatoes, onions and peppers through the meat-grinder, or chop fine, and sprinkle over 43 PICKLES Pickled Cauliflower 1 Cauliflower 1 Teaspoonful of Whole 2 Tablespoonfuls of Salt Cloves 1 Quart of Vinegar 1 Teaspoonful of White Mustard Seed Pull the cauliflower into pieces, put into cold water with the salt, heat gradually and boil five minutes, then drain until dry. Put this into a glass jar. Boil the clove and mustard seed in the vinegar, and pour over the cauliflower, hot. Have it covered with vinegar. Seal while hot. Green Chopped Pickle, No. i 1 Peck of Green Toma- 3 Pints of Vinegar toes 2 Tablespoonfuls of All- 6 Large Onions spice 4 Green Peppers 2 Tablespoonfuls of 2 Red Peppers Whole Cloves 2 Pounds of Brown Sugar 2 Sticks of Cinnamon 4 Bunches of Celery Put the tomatoes, onions and peppers through the meat-grinder, or chop fine, and sprinkle over 43 46 THINGS MOTHER USED TO MAKE Chow Chow, No. i J^ Peck Green Tomatoes J^ Cupful of Ground 1 Large Head of Cab- Black Pepper bage J^ Ounce of Celery Seed 6 Large Onions 2 Pounds of Brown Sugar 3^ Pint Grated Horse- 3 Quarts of Vinegar radish 1 Cupful of Salt M Pound of White Mus- tard Seed Chop or grind tomatoes, cabbage and onions, very fine and salt over night. Next day, drain off the brine, add vinegar and other ingredients, then mix well and put into glass jars. Do not cook. Chow Chow, No. 2 1 Peck of Green Toma- 1 Tablespoonful of Cin- toes namon 1 Cupful of Salt 1 Tablespoonful of Cloves 6 Onions 1 Tablespoonful of AU- 6 Peppers spice 1 Cupful of Sugar 1 Even Spoonful of Gin- Vinegar enough to cover ger Cut the tomatoes, onions and peppers into small pieces. Put the salt over them and let stand over night. Drain off the liquor the next day and throw it away. Mix all together, cover with vinegar and simmer until tender. Seal in glass jars. THINGS MOTHER USED TO MAKE 47 Cold Catsup 1 Peck of Ripe Tomatoes 2 Tablespoonfuls of Pep- 2 Tablespoonfuls of Salt per 1 Teacupful of White 4 Red Peppers Mustard Seed 8 Celery Stalks, or 2 Teacupfuls of Chopped 2 Ounces of Celery Seed or Ground Onions 2 Teaspoonf uls of Ground 1 Teacupful of Sugar Cloves 3 Pints of Vinegar Drain the tomatoes well before mixing. Mix together, let stand a few hours and it is ready for use. Com Relish 18 Ears of Com 1 Pint of Vinegar 1 Onion 4 Cupfuls of Sugar 1 Cabbage J^ Cupful of Salt J^ Pound of Mustard 2 Peppers Cut the corn from the cob, chop onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly three-quarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in glass jars. Home-Made Cucumber Pickles Take enough small cucumbers to fill four one- quart jars; wash and sprinkle over them one cupful of table salt; let them remain over night; in the 48 THINGS MOTHER USED TO MAKE morning, wash and pack in the jars. Add one teaspoonful of whole cloves, one teaspoonful of whole allspice, one teaspoonful of white mustard seed, and two pieces of alum, as large as a pea, to each jar. FiU the jars with boiling vinegar, and seal. Quickly Made Cucumber Pickle Take small cucumbers, wipe clean and lay them in a small jar or stone crock. Allow one quart of coarse salt to a pail of water. Boil the salt and water until the salt is dissolved, skim and pour boiling hot on the cucumbers. Cover them tight, and let them stand twenty-four hours, then turn out and drain. Boil as much vinegar as will cover the cucumbers, skimming thoroughly. Put the cucum- bers into clean glass jars and pour the vinegar on boiling hot. Put in a piece of alum the size of a bean, and seal. They will be ready for use in forty- eight hours. Add peppers and spice if desired. Mixed Pickles 2 Quarts of Green Toma- J^ Pound of Ground Mus- toes tard 2 Quarts of Cucumbers 3 Cupfuls of Sugar 2 Quarts of Small Onions 1 Ounce of Tumeric Pow- 2 Heads of Cauliflower der 2 Green Peppers 1 Cupful of Flour 1 Gallon of Vinegar 1 Cupful of Salt THINGS MOTHER USED TO MAKE 49 Cut the tomatoes, cucumbers, onions. Cauli- flower and peppers into small pieces. Pour over them boiling brine, made of three quarts of water and one cupful of salt. Let this stand twenty- four hours, then pour off the brine. Stir the flour, mustard, sugar and tumeric powder together, and wet with a little of the vinegar, then stir it into the boiling vinegar, as you would make gravy. Put the other ingredients in, and simmer together until all are tender. Seal in glass jars. Piccalilli, No. i 1 Peck of Green Toma- Ij^ Cupfuls of Sugar toes J^ Cupful of Salt 3 Pints of Vinegar 2 Large Spoonfuls of 3^^ Pint of Green Peppers Ground Cloves Chop all together and simmer three hours. Piccalilli, No. 2 1 Peck of Green Toma- 1 Ounce of Whole Cloves, toes Allspice, and Mus- 4 Onions tard Seed 2 Green Peppers Vinegar to cover 1 Cupful of Salt Slice the tomatoes, sprinkle over the salt, and let stand over night. In the morning, pour off the water and drain. Slice peppers and onions, tie the spices 60 THINGS MOTHER USED TO MAKE in a piece of cheese-cloth, put all together, and pour over the vinegar. Let simmer three or four hours, and seal in glass jars. Very good, and not sweetened. Piccalilli, No. 3 1 Peck of Green Toma- 4 Green Peppers toes Allspice, Cloves and Mus- 1 Cupful of Salt tard Seed 6 Onions Vinegar Wipe clean, cut into small pieces, sprinkle over them a cupful of salt, and let stand over night. In the morning, drain oflF the liquor, add six onions, four green peppers, sliced thin, one ounce each, of whole allspice, cloves, and white mustard seed. Tie the spices in a muslin bag, cover with vinegar, and cook three or four hours slowly, until very tender, in an agate kettle. This is much nicer if sealed in glass jars. Tomato Catsup, No. i 1 Peck of Ripe Tomatoes 6 Cupfuls of Vinegar 8 Onions 2 Cupfuls of Sugar 6 Red Peppers ^ Cupful of Salt Chop or grind onions and peppers. Put with tomatoes, stew and press through colander, then add the rest of the ingredients and boU until it is thick. Seal while hot in glass jars. THINGS MOTHER USED TO MAKE 51 Tomato Catsup, No. 2 1 Pint of Vinegar 1 Tablespoonful of Black 2 Quarts of Ripe Toma- Pepper toes Allspice 1 Tablespoonful of Salt 2 Pods Red Pepper 1 Tablespoonful of Mus- tard Peel the tomatoes, add salt, black pepper, mus- tard, red pepper, and allspice. Mix and stew slowly, in the vinegar for two hours. Strain through a sieve, and cook until you have one quart. Cork in bottles. Pickled Watermelon Rind Pare off the green rind and all the pink, using just the white of the melon. Cut into large squares. Cover with water, and put in a pinch of alum. Let stand twenty-four hours. Pour off the water and drain. Take enough vinegar to cover, add one teaspoonful of whole allspice, cloves and white mustard seed, and pour over the rind boiling hot. Heat the vinegar three mornings in succession, and pour over the rind while hot. It will be ready for use in a week. PIES Hich Pie Crust 3 Cupfuls of Flour 1 Dessertspoonful of Salt 1 Cupful of Lard Put salt and lard into the flour, working in the lard with the hand until thoroughly mixed. Add enough water to barely wet, — ice-cold water is best. This is sufficient for two pies. Pork Apple Pie 4 Apples 1 Teaspoonful of Ground 4 Tablespoonfuls of Sugar , Cinnamon " 12 Pieces of Fat Salt Pork, size of a Pea Line a pie-plate with rich crust; pare, core and slice apples thin, to fill the plate; sprinkle over these the sugar, cinnamon and pork; cover with crust and bake in moderate oven. To be eaten warm. Chocolate Custard Pie 1 Pint of Milk 2 Tablespoonfuls of Cocoa 4 Tablespoonfuls of Sugar or 3 Eggs 1 Square of Chocolate Finch of Salt 1 Teaspoonful of Vanilla 52 THINGS MOTHER USED TO MAKE 53 Beat yolks of eggs and add sugar and salt. Wet the cocoa with half a cup of warm milk and stir into the yolks. Flavor. Line a deep pie-plate with rich pie-crust, pinching a little edge around the plate. Pour in the mixture and bake until it rises. Beat ^he whites to a stiff froth, add two tablespoonfuls of sugar, spread over the pie and brown in a hot oven. Cocoanut Pie 1 Pint of Milk Y^ Cupful of Grated 3 Eggs Cocoanut Pinch of Salt Piece of Butter the size of a Marble Beat the yolks of the eggs, add sugar and salt and beat again. Put in the butter which has been melted, milk and cocoanut. Line a deep pie-plate with pie-crust and pour in the mixture. Bake until it rises — this is not nice if baked too long. Beat the whites of the eggs stiff and put on top of pie when it is cool. Set in the oven to brown. Cranberry Pie 1 Quart of Cranberries % Cupfuls of Sugar %yi Cupfuls of Water Line a deep pie-plate with crust. Put the cran- berries on the stove, with the water, and cook until tender, then rub them through a colander. Put in two scant cupfuls of sugar, and boil for fifteen 54 THINGS MOTHER USED TO MAKE minutes. When cool, pour this into the plate, lay narrow strips of pie-crust from the center to the outer edge, and bake in a hot oven. Cream Pie 1 Cupful of Sweet Cream ^jz Cupful of Sugar White of One Egg 1 Teaspoonful of Vanilja Bake with two crusts. Beat white of egg till stiff; add sugar, beat again; stir in the cream and flavor. Old-Time Custard Pie 1 Pint of MUk 4 Tablespopnf uls of Sugar 3 Eggs ]/i Teaspoonful of Salt Line a deep plate with pie-crust, rolling it large enough to pinch up a little edge around the plate. Beat the eggs thoroughly, add sugar and salt, and beat again; then add the milk and stir well. Pour into the plate. Bake until it rises, being sure to remove from the oven before it wheys. Grate over the top a little nutmeg. The quality of the pie depends largely on the baking. Frosted Lemon Pie 1 Lemon 3 Eggs 1 Cupful of Sugar 2 Tablespoonfuls of Flour \)4, Cupfuls of Milk Beat the yolks of the eggs, add the flour, the juice THINGS MOTHER USED TO MAKE 55 and rind of the lemon. Beat all together, add a little of the milk, and sugar; beat, then add the rest of the milk. Line a plate with crust, the same as for custard; pour in this mixture and bake, being careful not to let it whey when it is done. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar, spread over the top, and set in the oven to brown. Mock Mince Pie 13^ Crackers 1 Cupful of Steeped Tea 1 Cupful of Raisins 1 Egg 3^ Cupful of Molasses Spices of all kinds (J^ J^ Cupful of Sugar Teaspoonful of each) ^/s Cupful of Vinegar Pumpkin Pie, No. i 3 Cupfuls of Pumpkin 1 Teaspoonful of Cinna- (the bright yellow mon kind preferred) , Yi Teaspoonful of Nut- 3 Eggs meg \y^ Cupfuls of Sugar 1 Quart of Milk, a little 1 Heaping Tablespoonful Salt of Flour Boil the pumpkin till very tender and press through a colander. Mix all ingredients together. Line two deep pie-plates with a nice crust, and pour in the mixture, and bake until they rise. S6 THINGS MOTHER USED TO MAKE Ptunpkin Pie, No. 2 2 Cupfuls of Stewed and 1 Cupful of Sugar Sifted Pumpkin Pinch of Salt 2 Crackers Rolled Fine J/^ Teaspoonful of Cinna- Boston Crackers or 3 mon Uneedas 1 Pint of Milk Pour the mixture into a deep pie-plate lined with crust, and bake in a slow oven one hour. Rhubarb Pie 1 Pint of Rhubarb 1 Cupful of Sugar 1 Tablespoonf ul of Flour J^ Teaspoonful of Soda Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl. Add the soda, and pour over it boiling water to cover. Let stand fifteen minutes and pour off the water. Line a deep plate with a rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake twenty minutes or half an hour. Rolley Polys Roll pie crust very thin and cut into strips four inches long and three inches wide. Over these spread jelly and lap the crust over, pressing edges THINGS MOTHER USED TO MAKE 57 together. Brush over the top with milk and sprinkle over a little sugar. Bake fifteen minutes. Squash Pie 2 Cupfuls of Squash 1 Teaspoonful of Ground 5 Tablespoonfuls of Cinnamon Sugar )4= Teaspoonful of Salt 1 Tablespoonful of Flour 1 Egg 2 Cupfuls of Milk . Pare the squash, boil till tender, and sift through a colander. Beat the egg, add sugar, flour, cinnamon and salt. Stir these into the squash and add the milk, stirring in slowly. Bake in a deep plate, like a custard pie. Cream Washington Pies 1 Egg 2 Tablespoonfuls of 3^ Cupful of Sugar Melted Butter 1 Cupful of Flour 1 Rounding Teaspoonful }^ Cupful of Milk (scant) of Cream of Tartar J^ Teaspoonful of Soda Cream butter and sugar together, add the well- beaten egg; then the milk into which has been stirred the soda and cream of tartar; last of all, the flour. Bake in three round shallow dishes. 58 THINGS MOTHER USED TO MAKE Cream for Filling 1 Cupful of Milk 1 Heaping Tablespoonful 1 Egg of Flour A Little Salt 2 Tablespoonfuls of Sugar J^ Teaspoonful of Vanilla Put the milk on the stove to heat. Put the sugar, flour and salt into the well-beaten egg and stir into the milk when boiling. When cool, add vanilla and spread between the layers of cake. PRESERVES Crab Apple Jelly Cover the apples with water and boil until tender. Strain through a flannel bag. Boil the juice twenty minutes. Add the same amount of sugar, pint for pint, and cook five minutes. Pour into tumblers, and when cold, cover with paraflBne. California Jam Divide and seed as many oranges as desired. Slice thin, the pulp and skin together. Add to each pound of oranges one lemon, sliced thin, and one quart of cold water. Let all stand twenty-four hours; then cook until tender, with the same amount of sugar. Canned Cherries 1 Quart of Cherries 1 Cupful of Water 1 Cupful of Sugar Pick over and wash the cherries. If they are to be used for sauce, can them whole; if to be used for pies and puddings, remove stones and use less water, as there will be juice enough to cook them in. Cook until tender and seal when boiling hot. 59 60 TfflNGS MOTHER USED TO MAKE Cheny Conserve 4 Pounds of Cherries 8 Oranges 4 Pounds of Sugar 1 Lemon Wash and stone the cherries. Wash and remove seeds froiA oranges and lemon. Put them through the meat-grinder or chop fine. Cook all together twenty minutes, or until thick. Put into tumblers and cover with paraffine. Preserved Citron 4 Pounds of Citron S GUIs of Water 3 Pounds of Sugar 3 Lemons Pare the citron and cut into pieces one inch square. Cover with cold water, adding a pinch of salt. Next day throw off this water and cover with fresh water, this time adding a pinch of alum. Slice the lemons, removing every seed, and boil until tender. Boil the sugar and water together, skim, then put into the syrup citron and lemon. Boil until it looks rich and transparent. Skim out the fruit into jars or tumblers, boil down the syrup for ten or fifteen minutes, and pour over the fruit. If jars are used, fill to the brim and seal while hot. This can be made in the summer from watermelon- rind. Cut off all the pink of the melon, pare, and prepare as you would citron. It is really very nice. THINGS MOTHER USED TO MAKE 61 Currant Jelly Pick currants from the stems and wash clean. Put them into a kettle with a very little water and cook for ten minutes. Strain through a flannel bag. Use one pint of juice to one pint of sugar. Boil the juice fifteen minutes, add sugar and boil five minutes. Pour into tumblers or jelly moulds, and when cold cover with paraffine. Spiced Currants 5 Pounds of Currants 4 Teaspoonfuls of Cinna- 4 Pounds of Sugar mon 1 Pint of Vinegar 4 Teaspoonfuls of Cloves Boil slowly two and a half hours. Tie the spices in a cloth before boiling. Cranberry Jelly 1 Quart of Cranberries 3J^ Cupfuls of Sugar Put one quart of cranberries on the stove, with cold water enough to cover. Boil until tender. Strain through a colander. To this four cupfuls of juice add three and a half cupfuls of sugar. Boil twenty minutes and turn into a mould which has been wet with cold water. ■i 62 THINGS MOTHER USED TO MAKE Grape Conserve 5 Pints of Grapes 2 Oranges 8 Cupfuls of Sugar 1 Cupful of Nut Meats J^ Pound of Raisins Pick the grapes from the stems, wash, and separate the pulps from the skins. Stew the pulps and press through a colander. Put the raisins and oranges through the meat grinder, after removing seeds. Cook all together except the nuts. Add these about ten minutes before removing from fire. Put into glasses and cover with paraffine. This makes eleven glasses. Grape Marmalade When making grape-juice, use the grape which is left after straining, for marmalade. Press through a colander, measure and use the same amount of sugar. Cook until it thickens and put into tumblers. When cold, cover with paraffine. Grape Preserve Pick from the stenis and wash the amount of grapes desired. Squeeze the pulps from the skins. Put into a kettle with very little water and boil until the seeds loosen. Press through a colander. Put this with skins, weigh, and use three-fourths of a IBINGS MOTHER USED TO MAKE 63 pound of sugar, for every pound of fruit. Cook all together until the skins are tenderj usually about an hour. Seal in glass jars. • Orange Marmalade 1 Grapefruit 1 Whole Lemon 1 Whole Orange Juice of Two Lemons Juice of Two Oranges Chop fruit fine or put through the grinder. Meas- ure and put three times the amount of water. Let this stand till the next day. Boil ten minutes. Stand again till the next day. Measure and add equal amount of sugar. Boil until it Jells. This will make eleven or twelve tumblerfuls. Pour into glasses while warm. When cold', pour over a thin coating of paraffine. Peach Marmalade When preserving peaches or quinces, wipe them very clean before paring, and save the skins for marmalade. Cook in water enough to cover well and, when tender, press through a colander. Meas- ure, and add the same amount of sugar. Boil half an hour, or until it thickens. Put into tumblers and cover with paraffine. This is nice for school sandwiches, or for filling for Washington pie or queen's pudding. 64 THINGS MOTHER USED TO MAKE To Can Peaches 1 Quart of Peaches 2 Cupfuls of Water 1 Cupful of Sugar Be sure to have the jars perfectly clean and warm. Glass covers are always preferable. Make a syrup of the sugar and water. Boil this hard for five minutes. Set back on the stove and let it settle, then skim very thoroughly. Pare, cut in half, and remove the stones from the peaches. When the syrup comes to a boil, put in enough peaches to fill your jar, whatever the size. Boil until tender enough to pierce with a wisp. Take the fruit out carefully with a spoon and place in the jar. Fill the jar with the boiling syrup, being careful always to cant the jar as you pour it in. If you do this, the jar will never crack, as it is likely to do if held per- fectly straight or upright. Always run around the inside of the jar with a silver knife, and you will have no trouble in keeping fruit. Seal while hot. The peaches may be canned whole, if preferred. Pickled Peaches 4 Pounds of Sugar 1 Tablespoonf ul of All- 1 Pint of Vinegar spice 1 Tablespoonful of Cloves Stick of Cinnamon Boil the ingredients together foi' ten minutes be^ THINGS MOTHER USED TO MAKE 65 fore putting in the peaches. Cook as many peaches in this as possible, and have juice enough to fill up the jars. Tie the spices in a piece of cheese-cloth. Pears may be cooked in the same way. Ginger Pears 10 Pounds of Pears 6 Oranges 7 Pounds of Sugar 1 Box of Crystallized 4 Lemons Ginger Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours. Preserved Pears 1 Quart of Pears 2 Cupfuls of Water 1 Cupful of Sugar Use pears which are just right to eat. Pare and drop into cold water, to prevent discoloring. Make a syrup of one cupful of sugar and two cup- fuls of cold water, and boil the pears in this until you can stick a straw through them. Fill the jars with the fruit, all you can put in, then hold the jar slanting and fill with syrup to the very brim. Use whole pears, if preferred. If cut in halves, remove the core. 66 TfflNGS MOTHER USED TO MAKE Way to Pickle Pears 1 Pint of Vinegar J^ Tablespoon! ul of whole 3 Pounds of Sugar Allspice 6 Pounds of Pears 1 Tablespoonful of whole 3^ Tablespoonful of Cin- Cloves namon Boil pears until tender. Boil vinegar, sugar, and spices together fifteen minutes, then put in the boiled pears, and cook all together half an hour. These will be nicer if sealed in glass jars. To Preserve Pineapple Peel the pineapple, remove the eyes and cut into small cubes. Weigh, and take three-fourths of a pound of sugar to one pound of fruit. Allow one cupful of water for each jar, and cook all together slowly until tender. Fill the jars. This is very nice for ice-cream or sherbet. Quince Jelly Pare, core, and quarter the fruit, and boil in water enough to cover. When soft, take out the fruit and strain the syrup through a flannel bag, then return the syrup to the kettle and boil until per- fectly clear, skimming constantly. Measure syrup, adding an equal quantity of sugar, and boil twenty minutes, removing the scum which rises to the sur- THINGS MOTHER USED TO MAKE 67 face. Pour into tumblers or moulds and set aside to cool; then pour over the top a covering of paraffine. Quince Marmalade Put the quinces, which were boiled in water for the jelly, in with the cores and skins. Cover with water and boil ten or fifteen minutes. Press all through a colander. Measure, and add the same amount of sugar. Set on the stove and boil fifteen minutes, being careful not to scorch. Put into tumblers and cover with paraffine. Quince Sauce Peel, core, and cut into quarters the quinces. BoU in clear water until tender. Weigh the quinces before cooking, and put into the water in which they have been boiled three-fourths of a pound of sugar for every pound of quince. Boil five minutes and skim. Then put in the quinces and cook until of a dark amber color — ^for about an hour. As quinces are expensive, old-fashioned people used to put in one-fourth as much sweet apple or pear. Raspberry Jam, No. i Mash the berries, add equal parts of sugar, and let stand half an hour. Put on the stove in a kettle containing a half cupful of water, to prevent sticking. Boil until it thickens. Put into tumblers and cover 68 THINGS MOTHER USED TO MAKE with paraffine. Blackberries and strawberries used in the same way are veiy nice. Raspberry Jam, No. 2 Mash the berries, and use two-thirds as much currant juice as you have berries. Measure, and add the same amount of sugar. Cook all together until it jells. Put into tumblers and cover Vidth paraffine. To Keep Rhubarb Through the Winter Fill preserve jars with cold water. Cut the rhubarb into small pieces, as you would for a pie, and drop them into the jars. As they fill, the water will overflow. When full, screw the tops on the jars and set away. The water excludes the air, and the fruit, treated in this way, will keep for months. When required for use drain off the water and cook in the usual way. Rhubarb Marmalade 5 Pounds of Rhubarb 1 Pound of Chopped Wal- 5 Pounds of Sugar nuts 5 Lemons, Juice and 2 Teaspoonfuls of Ex- Rind tract of Jamaica Gin- ger Cook all the ingredients, excepting the nuts and ginger, together three or four hours. Ten minutes THINGS MOTHER USED TO MAKE 69 before removing from the fire, add the ginger and nuts. Seal in glass jars, or put into tumblers. If tumblers are used, cover over the tops with a coating of paraflSne. Rhubarb Jam 6 Stalks of Rhubarb 1 Lemon 3 Oranges 4 Cupfuls of Sugar Cook the rhubarb and rind and juice of the lemon and oranges together for twenty-five minutes. Put into tumblers and cover with paraffine. Spiced Fruit 6 Pounds of Fruit 1 Pint of Vinegar 4 Pounds of Sugar For all kinds of spiced fruit use the above measure- ments, adding one tablespoonful each of cinnamon, allspice, and cloves, and cook until tender. Seal in glass jars. PUDDINGS Bread Pudding 1 Pint of Stale Bread J^ Cupful of Raisins 1 Quart of Milk 1 Teaspoonful of Cinna- 1 Cupful of Sugar mon 1 Egg ^ Teaspoonful of Salt Pour hot water over the stale bread and let soak until soft. Then add other ingredients and bake for three hours in a moderate oven. If eaten cold, serve with hot sauce. If eaten hot, serve with cold sauce. Steamed Chocolate Pudding Butter size of a Walnut 1 Square of Chocolate, or J^ Cupful of Sugar Two Dessertspoon- Yl Cupful of Milk fuls of Cocoa 1 Cupful of Flour 1 Egg 1 Teaspoonful of Baking- Salt to Taste powder Cream together the butter and sugar, then add egg and milk; then the cocoa, flour, salt, and flavor- ing. Steam for an hour and a half, and serve hot with sauce. 70 THINGS MOTHER USED TO MAKE 71 Graham Pudding IJ^ Cupfuls of Graham 1 Egg Flour 1 Teaspoonful of Soda J/^ Cupful of Molasses J^ Cupful of Raisins and J/^ Cupful of Milk Currants, mixed ]/i Cupful of Butter Salt and Spice to taste Stir the soda into the molasses, then add the beaten egg and milk, salt and spice, and melted butter. Add the flour and, last of all, currants and raisins, which have been sprinkled with flour. Steam two hours in a tin pail set in a kettle of water and serve hot with sauce. Hasty Pudding Into a dish of boiling water (a double boiler is best) stir Indian meal, very slowly. Let it cook for an hour. The water should be salted a little. Turn this into a bowl. The next day, or when perfectly cold, cut into slices and fry in pork fat or hot lard. This is served with molasses. Baked Indian Pudding 2 Quarts of MUk 1 Cupful of Molasses 1 Cupful of Yellow Com- J^ Teaspoonful of Salt meal Put one quart of the milk into an earthen pudding- pot, and the other quart of the milk into an agate t I 72 THINGS MOTHER USED TO MAKE dish, on the stove, to scald. Stir the meal into the hot milk slowly, one handful at a time, until it thickens. Remove from the stove and add molasses, pouring the mixture into the cold milk. Bake six hours in a slow oven; serve warm with cream. If properly cooked; it will be red and full of whey. Orange Pudding 4 Oranges 3 Eggs 3 Cupfuls of Milk 2 Tablespoonfulsof Com- 1 Cupful of Sugar starch Pinch of Salt Remove peel and seeds from the fruit and cut fine. Sprinkle over the oranges half the sugar. Let stand for a few hours. Beat the yolks of the eggs, add the rest of the sugar, cornstarch and salt, and stir into the boiling milk. Pour this, when cooled, over the oranges and sugar. Beat the whites of the eggs to a stiff froth and add two table- spoonfuls of sugar. Spread this over the top and brown in the oven. To be eaten cold. Plum Pudding Take ten or twelve Boston crackers, split them open and soak over night in milk. Use a large pud- ding dish that will hold three or four quarts. Put in a layer of crackers, a handful of raisins, two table- spoonfuls of sugar, cinnamon and nutmeg, and a THINGS MOTHER USED TO MAKE 73 little butter on the crackers; repeat this three times. Have a layer of crackers on the top. Make a custard of three or four eggs, five is better, one cupful of sugar, a little salt, and milk enough to fill the dish within two inches of the top. Bake in a slow oven four or five hours. Let stand until cold, and it will slip out whole. Serve with hot sauce. Queen's Pudding 1 Pint of Bread 1 Cupful of Sugar 1 Quart of Milk 1 Teaspoonful of Butter 3 Eggs 1 Lemon Soak one pint of bread in a quart of milk till soft. Beat together the yolks of the eggs, sugar, butter, and the juice and rind of half a lemon. Stir all together and bake until it rises, about an hour and a half. When nearly cold, spread the top with jelly, and then the white of the eggs, beaten stiff. Brown in the oven. To be eaten cold. Poor Man's Rice Pudding 1 Quart of Milk 1 Piece of Butter, size of 1 Small Cupful of Sugar a Hickory Nut Yi Cupful of Washed J^ Teaspoonful of Salt Rice (scant) 1 Teaspoonful of Vanilla Bake slowly for three hours; the success lies in the baking. If baked right it will be creamy on top. li TfflNGS MOTHER USED TO MAKE Suet Pudding 1 Cupful of Molasses 1 Teaspoonful of Soda 1 Cupful of Milk J^ Teaspoonful of Salt 1 Cupful of Chopped Suet 1 Teaspoonful of Clove 1 Cupful of Raisins 1 Teaspoonful of Cinna- 3 Cupfuls of Flour mon 1 Teaspoonful of Nutmeg Beat the soda into the molasses, add milk, salt and spices. Cover the raisins and suet with some of the flour, stir all together. Steam three hours in a tin pail, set in a kettle of boiling water. Serve hot with cold sauce, made of one cupful of sugar and one-third cupful of butter, creamed together. Grate a little nutmeg over the top. Tapioca Cream 1 Quart of Milk 1 Teaspoonful of Com- 5 Tablespoonfuls of starch Tapioca 2/3 Cupful of Sugar 3 Eggs Pinch of Salt Soak the tapioca in a little warm water for an hour. Put the milk on the stove in a sauce pan. Add the sugar and salt to the beaten yolks of the eggs. When the milk is scalded put in the soaked tapioca and when boiling, stir in the eggs. Cook a few minutes and remove from fire. Stir in the beaten whites and flavor. To be eaten cold. SAUCES Chocolate Sauce 1 Tablespoonful of Butter 1 Cupful of Sugar 2 Tablespoonfuls of 4 Tablespoonfuls of Boil- Cocoa ing Water Put the butter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste. Cold Sauce Cream together one-half cupful of butter and one and one-half cupfuls of sugar. Grate a little nutmeg over the top. Cranberry Sauce Pick over and wash one quart of cranberries; cover with cold water and cook until tender. Re- move from the fire, rub through a colander and sweeten to taste. Cream Mustard y^ Cupful of Vinegar J^ Teaspoonful of Salt Yl Cupful of Sweet Cream 1 Tablespoonful of Mus- 1 Egg tard Put the vinegar on the stove and let it come to a 75 76 THINGS MOTHER USED TO MAKE boil. Have the cream, salt, mustard, and egg well beaten together, and pour the boiling vinegar over them, then set the whole over boiling water and stir constantly until it thickens. When cold, it is ready for use, and is very nice. Egg Sauce, for Chocolate Pudding 2 Cupfuls of Sugar 1 Cupful of Boiling Milk 1 Egg Flavoring Beat the egg and sugar together, and pour over it the boiling milk, and flavor. Pudding Sauce 1 Cupful of Sugar 3 Heaping Teaspoonfuls J^ Cupful of Butter of Cornstarch 1 Pint of Water Flavoring Cream together the butter and sugar. Wet the cornstarch with a little water; stir it into the pint of boiling water and, when thickened, pour it over the butter and sugar. Add the flavoring. Salad Dressing J^ Cupful of Vinegar 1 Egg Yi Cupful of Water 2 Tablespoonfuls of Sugar M Cupful of Milk 1 Tablespoonful of Flour Piece of Butter size of a 1 Tablespoonful of Mus- Walnut tard J^ Teaspoonful of Salt THINGS MOTHER USED TO MAKE 77 Put the vinegar, water and butter on the stove, in an agate dish, to boil. Mix together sugar, flour, mustard and salt, stir into the beaten egg with the milk, and add to the boiling water and vinegar. Let boil until it thickens. This is quickly and easily made, very nice and always a success. Sauce, for Graham Pudding 1 Cupful of Sugar 1 Lemon H Cupful of Butter Y^ Pint Boilmg Water lEgg Cream together the butter and sugar, add the well-beaten yolk of egg, pour over this the boiling water, juice of lemon and well-beaten white of egg. SOUPS Bean Porridge Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonfuls of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like. Connecticut Clam Chowder S or 4 Slices of Salt Pork 1 Teaspoonful of Parsley 3 Potatoes 25 Soft-shelled Clams J^ Onion 1 Quart of Water 1 Cupful of Tomatoes Salt and Pepper 3 Crackers 1 Cupful of Milk Cut three or four slices of salt pork and fry in the bottom of a kettle. Add the potatoes cut into dice, onion shaved, a cupful of stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled clams, and boiling water. Add salt and pepper to taste and cook till the potatoes are tender. A little hot milk may be added just before taking up. 78 THINGS MOTHER USED TO MAKE 79 Massachusetts Clam Chowder 3 Quarts of Clams 8 Boston Crackers 6 Medium-sized Potatoes 4 Slices of Salt Pork 1 Small Onion Wash the clams clean, put them on the stove to cook, with one pint of cold water. Boil until the shells burst open. Remove from the stove, pour the clam liquor into an earthen dish and set away to settle. When the clams have cooled a little, pick them from the shells, remove the night-caps, cut off the head, to the shoulders, washing each clam. Cut three or four slices of fat salt pork and fry in the bottom of a kettle, with half an onion. Skim these from the fat, pour in the clam liquor, add a little hot water. When this boils, add the raw potatoes, which have been pared and sliced thin, and cook until tender. Split the crackers open and soak tUl soft in milk or water. Add these and the clams to the potatoes. Cook ten minutes, then add a quart of milk and salt, if needed. Do not let it boil after adding the milk. Serve hot. This is very delicious. New England Fish Chowder 4 Slices of Fat Salt Pork 2 or 3 Pounds of Fresh 6 or 8 Potatoes Haddock or Codfish 1 Small Onion 8 Boston Crackers Fry the salt pork, with the onion, in the bot- 80 THINGS MOTHER USED TO MAKE torn of a kettle, skim from the fat, and pour in about a quart of water. Slice the potatoes thin, after they have been washed and pared. Make alternate layers of fish and potatoes, seasoning each layer with pepper and salt. Cook until both are tender. Then put in the split crackers, which have been soaked in milk or water, as for clam chowder. Cook for ten minutes. Pour in a quart of milk, add a small piece of butter and serve hot. Lamb Broth 2 Pounds of Fore-Quarter 1 Tablespoonful of Salt of Lamb 1 Teaspoonful of Sage 2/3 Cupful of Rice Leaves Put the lamb into a kettle, cover with cold water, add the salt and cook three hours. As the water boils away, add more. Wash the rice, allowing three- fourths of an hour to cook; jput in the sage, about fifteen minutes before serving, and thicken with two tablespoonfuls of flour, wet in two-thirds of a cupful of water. The sage may be left out if preferred. A Good Oyster Stew 25 Oysters Butter 1 Teaspoonful of Flour Salt 1 Quart of Milk Take twenty-five oysters, with their liquor and put these into an agate dish on the stove with salt to THINGS MOTHER USED TO MAKE 81 taste, in a pint of cold water. Boil five minutes. Stir into this one heaping teaspoonful of flour, which has been wet with two tablespoonfuls of cold water. Add one quart of milk. Let it come to a boil, but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people. Potato Soup 4 Potatoes Piece of Butter size of an 3 Pints of Milk Egg Small piece of Onion Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slowly on the potato, strain, heat and serve im- mediately. Thicken with one tablespoonful of flour. VEGETABLES Green Corn Fritters 2 Cupfuls of Corn, grated H Cupful of Flour from the cob 1 Level Teaspoonful of 2 Eggs Cream of Tartar A Little Salt J^ Level Teaspoonful of H Cupful of Milk Soda Beat the eggs, then add the milk and salt. Stir the corn into the dry flour, wetting with the milk and eggs, then fry in hot lard. Delicious Stuffed Baked Potatoes Bake six potatoes, or enough for family. When done, set away to cool slightly. Cut oflE a small piece, scoop out the inside, mash, add butter, salt, and milk, also tiny bits of parsley, if liked. FiU the shells with this mixture, put back in the oven and bake until brown. Creamed Potatoes 4 or 5 Baked Potatoes Y^ Teaspoonful of Salt 1 Pint of Milk Butter, the size of a Wal- nut Pare the potatoes and cut into small pieces. Put them on the stove, in an agate dish, salt and cover ■. - 82 , THINGS MOTHER USED TO MAKE 83 with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot. Scalloped Potatoes Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker or bread crumbs, and cheese, if you like it. Bake in the oven for an hour and a half or two hours. Baked Tomatoes 6 Tomatoes A few Stalks of Celery 2 Cupf uls of Bread Crumbs Hearts Small piece of Onion Salt and Pepper to taste Cut off a small piece of each tomato and scoop out the inside. Mix this with two cupfuls, or the same amount of bread crumbs, the chopped onion, salt and pepper. Then fill the tomatoes with this mixture, putting small pieces of butter over the top. Place these in a pan in which is a very little water, to prevent sticking, and bake in a hot oven from twenty minutes to half an hour. Fried Tomatoes Pare and slice (not very thin), dip into flour and fiy on a griddle ia hot fat. APPENDIX HOUSEHOLD HINTS OLD AND NEW FOR HOUSEKEEPERS YOUNG AND OLD To Save Confusion in the Home "Plan your work, then work your plan." Monday — ^Wash, if you have it done in the house. If sent out, use that day for picking up and putting things in order, after the disorder of Sunday. Tuesday — ^Iron. Wednesday — Finish ironing and bake; wash kitchen floor. Thursday, Friday — ^Sweep and dust, thoroughly. Saturday — ^Bake, and prepare in every way pos- sible, for the following day. Have in or Near Your Sink A handle dish cloth. A wire dish cloth. A cake of scoiu:ing soap. A small brush for cleaning vegetables. These articles are indispensable. Also have two cloths, which must be kept perfectly clean. One for washing dishes. One for washing sink. 87 88 APPENDIX Homemade Shortening Do not throw away small pieces of fat from pork, lamb or steak. Put them on the stove, in a skillet or agate dish and cook them till there is nothing left, but scraps. Then pare a potato, wash clean, cut into thin slices and cook in the fat for a half hour to clarify it. Strain through a cloth. This will be good to fry doughnuts in and for all purposes, where shortening is needed, except for pie crust. Pieces of fat, not fit for shortening can be saved in some old utensil and made into kitchen soap. To Make Tea and Coffee Always use freshly boiled water. Do not boil more than three or four minutes. This is very im- portant, in making a good cup of tea or coffee. Never use water which has stood in the teakettle over night. A Use for Left-over Coffee Do not throw away the coffee you have left from breakfast. If you do not care for iced coffee for dinner, make a little coffee jelly, by the recipe on page 27. Never Throw away Old Underclothes Keep them for housecleaning, for washing win- dows and for washing lamp chimneys. Old pieces of APPENDIX 89 calico, or flannel make good holders to use about the stove. Wash, boil and dry cleaning cloths when soiled, that they may be ready for use again. That Leaky Hot-Water Bag Do not throw away an old hot-water bag because it leaks. Fasten over the leak, a strong piece of adhesive plaster. Fill the bag with sand or salt and cover with flannel. It will hold heat for a long time, and can be used instead of the water bottle. To Keep your Hands White Keep a piece of lemon in your bathroom or kitchen. It will remove stains from the hands. To Brown Flour Spread flour upon a tia pie plate, put it in a hot oven, and stir constantly, after it begins to brown, until it is all colored. Keep always on hand. It is good for coloring and thickening gravies. Lemons and Fish Lemon juice makes ^ very grateful addition to all kinds of fish. Thin slices of lemon, with sprigs of parsley, around a platter of fish, makes a pretty garnish. 90 APPENDIX To Try out Lard If you want good sweet lard, buy from your butcher, leaf lard. Skin carefully, cut into small pieces and put it into a kettle or sauce pan. Pour in a half-cupful of water, to prevent burning, and cook slowly, until there is nothing left but scraps. Remove the scraps with a skimmer, salt it a little, and strain through a clean cloth, into tin pails. Be sure not to scorch it. How to Keep Eggs In the summer, when eggs are cheap, buy a suffi- cient number of freshly laid ones to last through the winter. Take one part of liquid glass, and nine parts of cold water which has been boiled, and mix thor- oughly. Put the eggs into a stone crock, and pour over them this mixture, having it come an inch above the eggs. The eggs will keep six months, if they are perfectly fresh when packed and will have no taste, as when put into lime water. Save your Old Stockings Old stockings are fine for cleaning the range. Slip your hand into the foot and rub hard, or place an old whisk broom inside. It will make the sides and APPENDIX 91 front of the range clean and sMny. In fact, you will seldom need to use blacking on these parts. When Washing Lamp Chimneys If you live in the country and use kerosene lamps, do not dread washing the chimneys. Make a good hot suds, then wash them in this, with a clean cloth kept for that piu:pose. Pour over them very hot or boiling water and dry with an old soft cloth. Twist a piece of brown paper or newspaper, into a cornucopia shape and place over the chimneys to protect from dust and flies. To Remove Disagreeable Odors from the House Sprinkle fresh ground coffee, on a shovel of hot coals, or burn sugar on the shovel. This is an old- fashioned disinfectant, still good. To Lengthen the Life of a Broom Your broom will last much longer and be made tough and pliable, by dipping for a minute or two, in a pail of boiling suds, once a week. A carpet will wear longer if swept with a broom treated in this way. Leave your broom bottom side up, or hang it. To Prevent Mold on Top of Glasses of Jelly Melt paraffine and pour over the jelly after it is cold. No brandy, paper, or other covering is neces- sary. 92 APPENDIX To Clean Nickel Stove Trimmings Rub with kerosene and whiting, and polish with a dry cloth. To Clean Zinc or Copper Wash with soap suds and powdered bristol brick. When perfectly dry, take a flannel cloth and dry powdered bristol or any good cleaning powder and polish. You will be pleased with the result. I have tried this for forty years. How to Prevent Button Holes from Fraying When making button holes in serge or any ma- terial which frays, place a piece of lawn of two thick- nesses, underneath and work through this. Another way is to make four stitchings in the goods the length of the button hole. Cut between these, leaving two stitchings each side of the hole. When Making a Silk Waist Stitch a crescent shaped piece of the same material as your waist under the arm. It will wear longer and when the outside wears out it looks neater than a patch. If the waist is lined, put this between the lining and the outside. To Make Old Velvet Look New Turn hot flatirons bottom side up. Rest these on two pieces of wood, or hold in your lap. Put over APPENDIX 93 them a piece of wet cloth, then lay the velvet on this. Brush with a whisk broom. The steam from the wet cloth will raise the nap and take out the creases. Onion Skins as a Dye K you wish for a bright yellow, save your onion skins. They will color white cloth a very bright yellow. This is a good color for braided rugs, such as people used to make. To Remove Egg Stain from Silver Salt when applied dry, with a soft piece of flannel will remove the stain from silver, caused by eggs. Put a Little Cornstarch in Salt Shakers This will prevent the salt from becoming too moist to shake out. How to Color Lace Ecru If you wish for ecru lace and you have only a piece of white, dip it into cold tea or coffee, until you have the desired color. To Keep Lettuce Crisp Put it into a paper bag and place right on the ice. It will keep a week in this way. 94 APPENDIX To Keep Celery Do not put it into water. Wrap it in a cloth, wet in cold water and place directly on the ice. To Keep a Piece of Salt Pork Sweet Put it in a strong brine made of one quart of cold water, and two-thirds of a cup of salt. Save Potato-Water Pare potatoes before boiling, and then save the water, to mix your yeast bread with. A Use for the Vinegar Off Pickles When your pickles have been used from your glass jars, do not throw away the vinegar. Use it in your salad dressing. It is much better than plain vinegar because of the flavor. Do not Allow a Child to Eat Fresh Snow This often looks clean and pure but fill a tumbler with it, cover to keep out the dust and then show it to the child, that he may see for himself, the dirt it contains. When Making Hermits or Cookies Instead of rolling and cutting as usual, drop the dough into a large iron pan. The heat of the oven APPENDIX 95 melts them into one sheet. Cut them into squares or long narrow strips. It takes much less time, than the old way of rolling and cutting. To Clean a Vinegar Cruet on the Inside Put into it shot, pebblestones, or beans. Fill it with a strong soap suds, and one teaspoonful of bread soda or ammonia. Let stand an hour, shake well and often. Rinse with clean water. To Make Tough Meat, or a Fowl Tender Put one tablespoonful of vinegar, into the kettle while boiling. To Remove Black Grease Rub patiently with ether. It will not leave a ring, like gasolene, and will remove every trace of the stain. To Keep an Iron Sink from Rusting Wash with hot suds. When diy rub it well, with a cloth wet with kerosene. Do this three or four times a week and your sink will look well, all the time. How to Add Salt to Hot Milk Salt will curdle new milk, so when making gravies, or puddings, put your salt into the flour, or with eggs 96 APPENDIX and sugar, to add when the milk boils. Use a double boiler for milk gravies and gruels. To Soften Boots and Shoes Rub them with kerosene. Shoes will last longer, if rubbed over with drippings from roast lamb. Old- fashioned people always used mutton tallow on children's shoes. A Way to Cook Chops Pork or lamb chops are very nice, if baked in a hot oven. Turn them as they brown. It saves the smoke in the room. When Cooking Canned Com Place it in a double boiler to prevent scorching. Salted Almonds Shell the nuts and put into boiling water. When they have stood for fifteen or twenty minutes, the skin will slip off easily. When dry, mix a half-tea- spoonful of olive oil or butter, and a quarter of a teaspoonful of salt, with a cupful of nut meats. Spread on a tin pan, and place in a hot oven. Bake fifteen or twenty minutes. Watch closely and stir several times, as they bum quickly. T^eat peanuts in the same way. APPENDIX 97 Before Washing Colored Clothes It is wise to set the color first, by soaking in a strong solution of cold salt water (one cupful of salt to half a pail of water). Soak two hours. To Remove Iron Rust from White Goods The old-fashioned way, still good, is to wet the place in lemon juice, sprinkle on it common table salt, and lay it in the sun. In these later days, there is on the market an iron rust soap, which removes the spot quickly, also an ink eradicator, sold by all druggists. How to Make Starch Two tablespoonfuls of starch should be made into a smooth paste with four tablespoonfuls of cold water. Pour over this three pints of boiling water, stirring rapidly all the time. Starch the garments, while they are still wet. In the olden days, people made starch of flour in the same way, for linen and gingham dresses, as it was less expensive and thought to be just as good for colored clothes. When you Go Away from Home for a Few Days Plan your meals before leaving. This simplifies matters for the one left in charge, and is often found to be of importance financially. 98 APPENDK The Proper Way to Sweep a Room Dust the furniture and put it in another room. Dust bric-a-brae and put on the bed if you are sweeping a sleeping room, if another room put them on the table, or in an adjoining room. Brush the draperies, take down and lay on the bed or table. Cover these and bric-a-brac with a sheet. Wet a newspaper, tear into small pieces and spread on the rug or carpet. Now you are ready for sweeping. If the floor is carpeted, sweep all dirt to the center of the room. Sweep the comers with a small whisk broom. Move every piece of furniture lest there be dirt left underneath. Open the windows before sweeping. When the dust is settled take a pail of warm water, put in a tablespoonf ul of ammonia, then with a clean cloth wrung from this wipe the window glass, mirror and pictures; polish with dry cloth. Wipe aU finger marks from doors and mop boards. Now take a pail of clean water, with ammonia, and with a small scrubbing brush go over the rug or carpet, to remove dust and brighten the colors. Re- place furniture, bric-a-brac and draperies and your room will be sweet and clean. With care, once in two or three weeks, will be often enough to do this. When Baking Cup Custards Set them into a pan of hot water. When you re- move from the oven, place them in a pan of cold water, to prevent longer cooking. APPENDIX 99 When Using Currants and Raisins Mix a little dry flour with currants and raisins before adding them to cakes or puddings. It will keep them from falling to the bottom. Try Baking Beets, Instead of Boiling Them They are much sweeter. Three or foiu* hours is necessary, according to size. When Making Grape Juice or Jelly Before adding the sugar, strain through a flannel bag. It will be much clearer. When Sewing Braid on a Dress Slip a piece of pasteboard three or four inches long, into the hem. You can sew more quickly, and your stitches will not show on the right side. To Skin Beets When you remove beets from the kettle, plunge them into a dish of cold water. The skins will slip oflf easily with the hand. Never cut or pare beets before cooking. A Fine Way to Keep Cut Roses Immerse them at night in a pail of cold water, blossoms down. 100 APPENDIX To Keep Carnations Put a little salt in the water, which should be changed each morning, and cut the stems a little each time. When Pies are Ready to Bake Put little dabs of lard, on the top crust, then hold it under the faucet, letting cold water run over it. A Way to Make Pies Brown and Shiny Just before putting a pie in the oven, brush over the top with mUk, using a soft brush or a clean piece of cheese cloth. When Threading a Needle Place a piece of white paper under the eye. You will be surprised at the ease, with which you can thread it. Make your Own Baking Powder Get your grocer to weigh for you one pound of cream of tartar, and one-half pound of bread soda. Sift these together nine times in a flour sitter. Put in a tin can, and it is ready for use. To Prevent Children from Losing Mittens Sew strongly to each mitten, four or five inches of narrow black ribbon (use a colored one if you prefer). APPENDIX 101 Sew the other end of ribbon to the coat sleeve. The child can remove mittens at any time without losing them and always know where they are. Teach a Child to Hang up his Own Coat and Hat Have some hooks, low down in the closet or kitchen where a child can reach them easily, to be used only by himself. To Keep your Own Umbrella Take a piece of narrow white tape, three or four inches long. With a glass pen, or a new clean steel one, and indelible ink, write your name upon it. Sew this to the inside of the umbrella. To Wash a White Silk Waist, or a Baby's Bonnet Use cold water and white soap. Hot water will turn white silk yellow. When Ironing Embroidery Place it right side down on a piece of soft flannel, ironing on the wrong side. If flannel is not at hand, try an old turkish towel. To Wash Small Pieces of Lace Put in a horse radish bottle and pour over them, strong soap suds, good and hot, and shake well. Let 102 APPENDIX stand awhile and shake again. Rinse in clear, wann water, by shaking. Dry on a clean cloth in the sunshine. Never Throw away Sour Milk It is excellent for graham bread, gingerbread, brown bread, griddle cakes, and doughnuts, also biscuit. You can make a delicious cottage cheese of a very small quantity. Set the milk on the back of the stove, in an agate dish. Let stand until the whey separates from the curd. Strain through a cloth, squeezing the curd dry. Put in a little salt, a small piece of butter, and a little sage if desired. Press into balls and serve. Mark New Rubbers Take a pointed stick — ^a wooden skewer from the butcher's is best — dip it into ink and write the name, on the inside. Economical Hints Save small pieces of soap in the bathroom, by placing in a cup or small box, until you have a cupful. Add a little water and boU a few minutes; when nearly cool, press with the hands, and you have a new cake of soap. Do not throw away the white papers aroimd cracker boxes. They are good to clean irons and APPENDIX 103 will save buying ironing wax. If irons are dirty put a good layer of salt on newspaper and rub the irons back and forth. Save even the coupons on your soap wrappers. You can get a silver thimble for your mending bag with them, if nothing more. Save your strong string, to wrap around packages going by parcel post. Also fold nicely for further use your clean wrapping papers. Make a bag of pretty cretonne, hang in the kitchen or cellar way, to keep the string and wrapping paper in. You will find it very convenient. Do not throw away small pieces erf bread. Save them for plum pudding, queen's pudding, or dressing for fish or fowl. If broken into small pieces and browned in a hot oven, it is very nice to eat with soups. Or, dry well, roll fine and keep in a glass jar, to be used for breaded pork chops, croquettes, or oysters. To Mend Broken China Stir into a strong solution of gum arabic, plaster of Paris, Put this on each side of the china, holding together for a few minutes. Make it as thick as cream. To Clean Old Jewelry Wash in warm water containing a little am- monia. If very dirty rub with a brush. This is very good also for cleaning hair brushes and combs. 104 APPENDIX Dish Washing Made a Pleasure First of all, remove all refuse from the dishes. Place them near the sink, large plates at the bottom, then the smaller ones, then saucers. Have a large pan full of very hot water. Make a good soap suds by using a soap shaker. Wash the tumblers and all glassware first, and wipe at once. Use a handle dish cloth (which can be bought for five cents), for these, as the water will be too hot for the hands. Wash the silver next. Have a large pan, in which to place the clean dishes, cups and bowls first. When all are washed pour over them boiling or very hot water, and wipe quickly. Pans and kettles come last. Always have a cake of sand soap or a can of cleaning powder, for scouring the pie plates and bottoms of kettles. It is very little work to keep baking tins and kitchen utensils in good condition, if washed perfectly clean each time they are used. Wash the dish towels, at least once every day, and never use them for anything else. With clean hot water, clean towels, and plenty of soap dishwashing is made easy. If you live in New England, your sink will be in front of a window. Be sure and plant just out- side of this window nasturtiums, a bed of pansies, morning glories and for fall flowers, salvia. These bright blossoms will add to your pleasure while washing dishes. APPENDIX 105 A Space Saver If you are crowded for space in closet, kitchen or pantry buy a spiral spring, such as is used for sash curtains. Fasten the end pieces to the back of the door, and stretch the spring from end to end. You now have a fine place to hang towels, stockings or neckties, or if used in a pantiy, to keep covers. Another Space Saver If you have no closet in your room, get a board, nine inches wide, and three or four feet long. Put it in the most convenient place in your room on two brackets. Stain it the color of your woodwork. Screw into the under side of the board, wardrobe hooks. Now get a pretty piece of cretonne or denim, hem top and bottom, and tack with brass headed tacks to the shelf, having it long enough to come to the floor, and around the ends of the board. Use the top for a book shelf or hats. If the Freshness of Eggs is Doubtful Break each one separately iato a cup, before mixing together. Yolks and whites beaten sepa- rately, make a cake much lighter than when beaten together. 106 APPENDIX When Bread Cooks Too Quickly When your bread is browning on the outside, be- fore it is cooked inside, put a clean piece of brown paper over it. This will prevent scorching. To Remove the Odor of Onions Fill with cold water kettles and sauce pans in which they have been cooked adding a tablespoonf ul of bread soda and the same of ammonia. Let stand on the stove until it boils. Then wash in hot suds and rinse well. A pudding or bean pot, treated in this way, will wash easily. Wood ashes in the water will have the same effect. Never Leave a Glass of Water or Medicine, Un- covered in a Room This is very important. Water will abcorb all the gases, with which a room is filled from the respiration of those sleeping in the room. Weights and Measures 4 Teaspoonsfuls equal 1 tablespoonful of liquid. 4 Tablespoonfuls equal half a gill. 2 CofiFee-cupfuls equal 1 pint. 2 Pints equal 1 quart. 4 Coffee-cupf uls of sifted flour equal 1 pound. 1 Quart of imsifted flour equals 1 pound. APPENDIX 107 1 Pint of granulated sugar equals 1 pound. 1 Coffee-cupful of cold butter pressed down equals 1 pound. An ordinary tumbler holds the same as a coffee cup. It is well to have a tin or glass cup, marked in thirds or quarters for measuring. When to Salt Vegetables Every kind of food and all kinds of vegetables need a httle salt when cooking. Do not wait until the vegetables are done. Salt the water they are boiled in after they begin to boil. What to Serve With Meats Roast Beef and Turkey Squash, turnips, onions and cranberry sauce. Roast Pork Spinach, onions and apple sauce. Roast Lamb Mint sauce. Roast Mutton Currant jelly and vegetables. With all kinds of meat and fowl pickles are always 108 APPENDIX good. Make your own pickles, after recipes found in this book. The Length of Time to Cook Meats Lamb Roast a leg of Iamb three hours. Wash clean, sprinkle over it a little flour and salt and put into a pan, with cold water. While it is cooking, take a spoon and pour over it the water from the pan, three or four times. Veal Roast veal three hours, treating it the same way as lamb. When you have removed it from the pan, make a smooth paste, by wetting two or three table- spoonfuls of flour with cold water, and stir into the water left in the pan. Pour in more water, if the size of your family requires it. Beef Roast beef requires fifteen minutes for each pound. Do not salt beef, untU you take it from the oven. Ham Boil a ham of ordinary size three hours. Let cool in the water in which it is boiled. It is very nice to remove the skin, while ^arm, stick cloves in the outside, sprinkle over it a little vinegar and sugar and bake for one hour. APPENDIX 109 Sausages Sausages are very nice, baked in a hot oven twenty minutes. Prick with a fork to prevent bursting. Do this too, if fried. Corned Beef Should boil four hours. Chicken A chicken will cook in one hour and a half. A fowl requires an hour longer. Don't forget to put in one tablespoonful of vinegar to make tender. Turkey A ten pound turkey needs to cook three hours, in a slow oven. The Length of Time to Cook Vegetables Onions Boil one hour. Longer if they are large. Cabbage Requires one hour and a half. Parsnips Boil two or three hours according to size. 110 APPENDIX Carrots Wash, scrape, and boil one hour. When Paring Tomatoes Put them into very hot water and the skin will come o& easily. Printed iu the United States of America.