W' 1^ ^RMir TV ,^^ ^Cornell University Library TX 715.K55 The people's home recipe book, 3 1924 000 677 975 ^^ ^w Cornell University Library The original of tiiis 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/cletails/cu31924000677975 TIEP IBOOK II or THE HOME LI BRARY BY MRS. ALICE 6ITCHELL KIRK LECTURER AND INSTRUQOR IN DOMESTIC SCIENCE. AUTHOR'MRS, KIRKS CARD INDEX COOKING RECIPES"and "HANDY EXPENSE CARDS FOR HOUSE KEEPERS': CLEVELAND, OHIO, Published by THE R. C. BARNUM CO. Cleveland, Ohio — Minneapolis, Minn. Boston, Mass. IMPERIAL PUBLISHING CO. TORONTO, CANADA 1920 COPVRIGHTKD I9I0, BY R. C. BARNUM. All Rights Rbserved, OOFYMGHT NOTICE. The recipes for which credit is given to "Mrs. Kirk's Card Index Cooking Recipes" are protected by the following copyrights : "Mrs. Kirk's Card Index Cooking Recipes," Copyright 1906, by Mrs. Alice Gitchell Kirk ; " Supplemental Set No. 1," Copyright 1907, by Mrs. Alice Gitchell Kirk; " Supplemental Set No. 2," Copyright 1908, by Mrs. Alice Gitchell Kirk ; " Supplemental Set No. 3," Copyright 1908, by Mrs. Alice Gitchell Kirk ; " Supplemental Set No. 4," Copy- right 1908, by Mrs. Alice Gitchell Kirk; "Supplemental Set No. 6," Copyright 1909, by Mrs. Alice Gitchell Kirk. " Mrs. Kirk's Card Index Cooking Recipes " and '* Supplemental Sets '• are published by the Yawman and Erbe Mfg. Co., Rochester, N. Y. AUTHOR'S PREFACE. Though the world is full of cook books of every description, yet it has been my experience that there are few of them that are more than a collection of recipes. There are few really good teachers of the science of cooking. For the past thirty years the author has been engaged in teaching of some kind, ranging from kindergarten work to assistant at Chicago University and from private teacher of cooking to Public Lecturer on Domestic Science. This training has not only given me a knowledge of the subjects in hand but has perhaps rendered me capable of imparting this knowledge to others in a way to be easily, understood by all. Having managed a home of my own for twelve years and having lived in both the country and the city have probably given me a knowledge of the practical needs of the average home. Further than this, I am called upon reg- ularly each week by 'phone to direct the culinary affairs of many Cleveland homes, thus giving me the practical experience which is lacking in so many teachers X)f Domestic Science. Furthermore, during the past five years I have delivered (and am still engaged in the lecture work) a series of over six hun- dred public lectures on cooking, a larger number than ever before delivered on this subject by any woman in one place. These things have brought me in direct contact with thousands of people of all classes, given me a knowledge of their needs and at the same time fitted me for imparting this knowledge to others in a practical way. Having been principal of private schools and being at the present time a member of " The Domestic Science and Art Association " of Cleveland, and " The American Home Economics Association " of Chicago, and also State Secretary of " The Associated Clubs of Domestic Science " has brought me in contact with many of our ablest instructors in Domestic Science and aflforded me an excellent opportunity to get the best and most modern ideas relative to the science of cooking. These ideas I have endeavored to incorporate in this work, leaving out the technical things and making them practical for the home. I believe in having system in the home and a business-like management of household affairs as is attested by the fact that I am author of " Mrs. Kirk's Card Index Cooking Recipes " and also of " Handy Expense Cards for House- keepers " and ** Correct Combinations of Foods for Daily Use." I have given over two hundred of my choice recipes in this work and for these I have adopted the form used in my " Card Index Recipes." It will be noticed at a glance and without reading the recipe, one can tell just what materials are required and the quantities of each. One can also tell the utensils that are necessary and thus have everything in readiness before beginning the work. Then are given full and complete directions for 'putting together and cooking the ingredients. These directions I have endeavored to make so simple and complete that the girls and the young housewives with no previous ii PREFACE. experience can use these recipes and be certain of good results. Tr ougn the cook with many years of experience may become so skillful that she can "guess" at quantities and generally get good results, yet it is necessary for the inexperienced to observe absolute accuracy in following every instruction. In fact, the time has gone by for " guessing " at quantities. Use accuracy and you will never have failures for the same cause always gives the same results. Preceding each chapter will be found the general principles underlying the science of cooking and I believe it will pay every woman to carefully study and follow these rules, for cooking is now as much of a science as is any other branch of knowledge, I believe that cooking and the management of house- hold affairs should be a pleasure rather than a drudgery. I believe that a knowledge of proper foods and the proper way of preparing them is one of the most important sciences, for our health and temperament, arid conse- quently our happiness and sue'cess in life, largely depend upon what we eat. Though the two hundred recipes make dainty and attractive dishes, yet I have had due regard to economy and the " Favorite Home Recipes for Every Day Use " have been gathered from mothers living in all parts of the world. They are the dishes " like mother used to make," and I believe they will be found the most simple and practical collection of recipes for every day us'b that has ever been published. It has been my object in this work, not only to give some of the gf^neral principles underlying the art of cooking, but also to give simple and practical recipes that can be used in every home in the country. THE AUTHOR. CONTENTS. Author's Preface -. o . . . « I MRS. KIRK'S DEPARTMENT. The Housekeeper's Science of Cooking or Domestic Science in the Home 1 Bread Making 7 Cakes 14 Meats 33 Meat Substitutes and Substantial Meals Without Meat 30 Eggs i 37 Sauces , 43 Soups 46 Vegetables 51 Salads and Salad Dressings 63 Desserts 68 Bieverages 80 Chafing Dish Cookery 86 The Canning of Fruits and Vegetables 90 Preserving and Jelly Making . ^ ; . . . . 95 Pickling :...'. 101 THE PEOPLE'S HOME RECIPES FOR EVERY-DAY USE, Bread Making 105 Light Breads Ill Cake Making ; 119 Meats, Poultry, Game, Fish, Oysters and Croquettes 139 Soups 140 Eggs 143 Vegetables ^ 148 Relishes, Cheese and Chafing Dish Cookery , 151 The Art of Candy Making 154 Pies T. 163 Salads and Salad Dressings 166 Puddings and Sauces 170 Creams and Custards 176 Ice Creams, Sherbets and Ices 178 Beverages 181 Canning, Preserving and Jelly Making 185 Pickling 189 Preserving Meats 195 What to Do and How to Do It 197 Supplement 3^0 Index 323 iii / LIST OF ILLUSTRATIONS. PAGE Portrait of Mrs. Auce Gitchell Kirk Frontispiece No. I. Table Laid for Single Service for Informal Dinner Laid for Sout Course Followingiv No. 2. Dishes to be Used in Informal Dinner Following Table Laid for ' Soup Course as Shown in No. i .Followingiv No. 3. Table Laid for Coffee and Dessert Following iv No. 4. Table Set for a Dinner Where the First Course is a Fruit Cocktail Following iv No, S. Table Set for a Dinner Where the First Course is a Fruit Cocktail Following iv No. 6. A Kitchen Cabinet and Conveniences in a Modern Kitchen Following iv No. 7. A Few of the Larger Necessary Kitchen Utensils (14 Cuts) Followingiv Na 8. A Few of the Smaller Necessary Kitchen Utensils (15 Cuts).... Followingiv (Photographed especially for this book.) NO 1 TABLE LAID FOR SINGLE SERVICE FOR INFORMAL DINNER LAID FOR SOUP COURSE. The soup plate is on a service plate which is an eight or ten-inch plate. Observe closely the accuracy with which knife, fork, spoons, goblet and other service are placed on the table. The soup spoon is placed to the right of the knife and the soup ladle to the right of the soup spoon. Using left hand for removing cover of tureen, you are ready to take the ladle in right hand and serve soup which may be passed to other members of the family at table. j ,.,.,,, . „, The water glass or goblet should alwrys be placed at end of knife blade, ihe bread and butter plate is on the left side at end of fork. The silver is always used from the outside toward the plate, either from right or left. Napkms should always be placed on left side of fork. Twenty-four inches is the usual space allowed for each cover or person. (Photographed especially for this book.) NO. a. DISHES TO BE USED IN INFORMAL DINNER FOLLOWING TABLE LAID FOR SOUP COURSE AS SHOWN IN NO. 1. Note convenience and care in arrangement of the dishes to be used for the re- mainder of this dinner. It saves a great deal of time and anxiety to have every dish in readiness for use and, at the same time, this table should be as attractive as the dining table. For time saving this table ma;^ be drawn up close to the hostess where she may easily reach many things without rising from the dining table. NO. (Photographed especially for this book) 3. TABLE LAID FOR COFFEE AND DESSERT. This r^resents the same table shown in No. 1 at close of dinner. The dessert spoon and after-dinner coffee spoon are at the right of the dessert plate which is brought in with the finger bowl on it and set down before each guest, the finger bowl being removed to the back and left of the plate. Then the dessert is brought in and passed or placed on the dessert plate, the water and claret glasses remaming during the entire meal. When dessert is finished the finger bowl is replaced on the plate ready for use. The tips of the fingers are dipped in the water _ and wiped on the napkin. Never put the napkin in the finger bowl. If necessary to wipe the lips, do this by wetting the finger tips, touching the lips and then wiping with the napkm. The coffee percolator is convenient and sociable and adds very much to the final enter- tainment of the guests and is coming more and more into every-day use. (Photographed especially for this book.) NO. 4. TABLE SET FOR A DINNER WHERE THE FIRST COURSE IS A FRUIT COCKTAIL. This is to be followed with a soup course or not as one chooses. The small plate holding the cocktail glass is on the regular ten-inch service plate which is to remain on the table for any other course which is to follow up to the regular meat course when it is to be removed and regular dinner plate brought in. The knives, forks and spoons are arranged in their respective places. The fork to right of knife is the one to be used for the cocktail; or, if much juice is in the cocktail, a spoon should be substituted in place of fork, being laid in exactly the same place as the cocktail fork. All silver placed to the right of the meat knife is supposed to be used preceding the meat course. Note the arrangement of the glasses: the water glass at the end of the kmfe blade; cordial glass next, which is taken at the beginning, of the meal; the sherry glass next, which usually comes with the fish course and may be omitted if no fish is served; and the next is the claret glass which is to be used during the entire meal. (Photographed especially for this book.) NO. 5. TABLE SET FOR A DINNER WHERE THE FIRST COURSE IS A FRUIT COCKTAIL. This is the same as No. 4 except change in Center Decorations. (See description of No. 4.) (Photographed especially for this book.) NO. 6. A KITCHEN CABINET AND CONVENIENCES IN A MODERN KITCHEN In the kitchen most women take too many steps in preparing meals or doing their ordinary baking. _ Much of this work _ may be accomplished while sitting on a stool which should be in every kitchen. Besides showing all the conveniences gathered in one spot for comfortable working this illustration shows utensils in readiness for bread making — the bread mixer to the left. Note the_ accurate measuring cup which is divided into halves, quarters and thirds and is very important to use in all cooking. In fact, there is no such thing as luck in cooking in these days and accurate measurement is absolutely necessary. With all supplies and utensils in one place much labor and drudgery are saved in the kitchen. Note Recipe and Expense Cards at left. p.^ bo" '^M r lu o O.— 4J l£3Q5t>OOOSO 11 V ti — o oj 4) bob ^ U u ti ^ rt (fl O +* o S S 0+; o o rt y 3 w .H ^• . S S 1-1 g a>J= . ►^ u a »« o I-" < tnWf-i :2; . W ^ M ^ u ^ H O •— * •S <; I. w o OT .2 S CO CxJ " 3 ''^ TtI 2i S « n)i3 la a 3 S u 3 c o o a M fig's 'thcIco-* IC4C4C40) ^ s.-So5ro «MU>tn ' fe ... o 12: S"-! ft rt-O B u S THE HOUSEKEEPER'S SCIENCE OF COOKING OR DOMESTIC SC IENCE I N THE HOME. ■ 1. i" Good cooking means the knowledge of all fruits, herbs, balms and spices, and all that « liealmg and sweet m fields and groves, and savory in meats. It means carefulness, inven- tiveness, watchfulness, wiUmgness and readiness of appliances. It means the economy of your great-grandmothers and the science of modem cbettasts.''—Ruskin. THE HOUSEKEEPER'S CREED. I believe housekeeping and cooking is and should be interesting and worthy work and that the majority of women would enjoy it if they had the opportunity to know more of its science ; that it must be considered elevating —the highest art— and not a menial and brainless occupation. If a man is not ^ ashamed of his profession or work, there is no reason why a woman should be ashamed of hers. I believe before marriage every woman should show to the man she is to marry that she thoroughly understands the work of making and keeping the home on a perfectly systematic and business basis, as much as the man has shown her that he has a profession or business capable of providing the income for the maintenance of home and family. I believe that marriage is a life partnership with mutual interests as well as love; a partnership of square dealing and equally shared responsibilities, and should not be entered into from any other motive. It is reasonable to suppose that the young woman should be able and willing to keep house as conscientiously as she has taught school or music or used the typewriter. Can you use the salary of the young man wisely, economically and- so that each of you may live comfortably, besides saving a little for the proverbial " rainy day?" This question should be answered before marriage. I believe home making, housekeeping and all that goes with it is not drudgery, is not a narrow sphere for the woman, but that it is the very high- est type of living. " He who gives us better homes, better books, better tools— a fairer outlook and wider hope— him will we crown with la\xre[."-^Emerson. WHAT CONSTITUTES HOUSEHOLD MANAGEMENT. Not many years ago everything made to meet the needs of the people was created in the home. Now, as different shops and factories have taken most of the productions and developed them into large and flourishing industries and manufactories, there are two jjroblems always to face, and these are — production and consumption. It is interesting to watch the wonderful strides of today in producing wealth, but it is of at least equal importance how this money is spent ; and the home is the center for the consumption of this weajth. It has been said by students of Home Economics that the greatest financial losses come through the home. If this be true, then women should begin to have a better understanding of th^ practice of economy in the home. First, th«y should help and encourage in every way to increase the income; and 3 THE PEOPLE'S HOME RECIPE BOOK. second, to lessen the expenditures. It is not always what we earn, bnt how that is spent that insures the best economy and results in perfect, or nearly I^erfect, household management. At the present time the difficulty with the housekeeper is not so much that she has lack of income, as that she tloes not always spend wisely. Women are almost having their first real awakening to the fact that they must acquire more knowledge and skill to do the work in the home success- fully and thus live better and have greater enjoyment and prosperity. Home-making is, or should be, a business. The home has close business relations with the grocer, butcher, merchant, bank and in fact the business world in general and only business-like methods can succeed. Begin early in life with your daughters and train them in systematic household management and home-making and there will be fewer financial failures in the business world. HOUSEKEEPING A PROFESSION. Housekeeping has passed the days of mere drudgery and now ranlfs among the professions. There is much thought exercised by the well trained and tKoughtfrd house- wife who plans and directs and knows herself how to do any of the work in the home. We know this work takes more brains than dollars, and education and training are necessary for the woman who selects the food, clothing and all the works of art for the uplifting and growth of a' well-balanced family, mentally, morally and physically. She should be trained in the estimation of values, in food, clothing and household furnishings. She should have had practice in the various duties of a home before mar- riage. Otherwise the expense comes at the wrong time, which is unjust to the man. Mrs. Ellen H. Richards says, " By teaching the girl under fourteen how to cook, she will do it naturally and easily when she is a housewife." If women knew how to do this work well, it would cease to be a drudgery. A good business man has to know his business thoroughly and apply to it ordinkry business principles and systematic methods in order to succeed. The same is true of housekeeping. HOME EXPENDITURES AND ACCURATE RECORDS. " An economical household, not a stingy one, makes a successful and contented home." -~Preeman. ■ ^ " In olden times women thought and thought before they spent, often making the spending a burden. Now women often spend and then think and think and think." , There shpuld be some happy medium. If we have studied pure foods, good taste in dressing and the same in fui nishings for the home, we have made great advance in the lessening of home expenditures. Accurate accounts should be kept of the allowance for such use and what it is sjrent for. There are many ways of doing this but one of the simplest is a card index system on which the expenditures for the day, not itemized, but headings, may be quickly noted and footed up at the end of the week. This is absolutely necessary for system and economy in the home. It is true, that all the members of the family must unite in this if it is successful. They must all agree upon a universal or given standard of living. It is better to divide the income to cover the necessary expenditures and then try to live within it. The figures must be before you or you will find waste and more waste. One housekeeper recently said to me in trying my Expense DOMESTIC SCIENCE. , 3 Cards, " I found I was not losing on my regular e;q)enditures, such as gro- ceries, etc., but my ' miscellaneous ' was appalling." Tweiity-five cents today and another tomorrow seems very little but for a month or year it means much Idss. ORGANIZATION AND DIVISION OF LABOR. It is very easy for most of us to imagine the home where no system or prganizatiqn exists. — ^There is no order; things are placed here today and there tomorrow and valuable time is spent in searching for articles which have no settled resting place. This kind of living, or staying, more properly speak- ing, reacts upon every member of the household. The work is much harder and costs infinitely more in time, strength and money than a definite and well regulated home would cost. " It. is not the revolution that wears out the machinery, it is the friction," and nowhere is this so true as in the home. If the housewife has had no training or experience her troubles are legion. It is first in knowing how and what to do, the proper division of this labor, and when it is to be done. It makes very little difference whether it is the woman with no servants or one with several. It is now conceded by every thinking individual that the housewife must not only know how the work is to be done ; but must be able to plan, systematize and direct the same. Applying this knowledge every day, one need not carry the kitchen or three meals a day " on their shoulders " from morning until night, but have reguJar hours for definite and systematic work, recreation or study. It is very easy to direct " Mary " to do the washing, bake a cake and have company for dinner, and it is quite another thing to know the necessary time required to do these things. System is the keynote of the home. Each day's work should be_ planned in advance ; in fact, a written or printed plan of work should be in every kitchen. Then a written menu of the meals.. These maybe written on cards, one for each day of the week, and indexed under the card index system so uni- versal now. On the opposite page may be references showing where recipes for certain dishes may be found, or any other notes. The grocery order should be made out and the refrigerator consulted at the same time. " Woman's work," it is said, " is never don«." It has been largely her own fault. Plan, systematize, and pigeon-hole your work ; in other words, get rid of it, w;hich will be a wonderful care-remover. Woman's life, as a rule, is made up of little things. This is particularly true in the spending of small sums of money ; five cents here and there, then a dime, quarters and, dollars until in this small spending they do not realize that " tremendous whole." I repeat, housekeeping is a profession and it is the careful watching of just the right time to buy, and what to buy, that constitutes good household management. Much depends on the manner or style of living whether you should buy in large or small quantities. Find the happy medium between the hand to mouth style of living and the buying in too large quantities, which may mean waste. Mariceting is an art. We had better say to market well is an art. Buy foods in season as nearly as possible. If you can only purchase a little, buy that which is good. and use every bit of it. It is the little wastes that fill the garbage can. A WELL EQUIPPED KITCHEN AND THE UTENSILS. " The best is the cheapest " is a good rule to follow. In many homes th«. surprise is that the meal can be prepared with the meager kitchen equiptnent THE PEOPLE'S HOME RECIPE BOOK. \ provided. Be proud of your kitchen and utensils but take care of them. The very best of utensils may soon be useless if placed over too hot fires, especially gas. On the other hand a medium priced article in the hands of a skilled worker may outwear the very best utensil in the hands of a careless one. Many accessories in the kitchen have come to be looked upon as " must haves " through long use. The evidence of utility in everything, together with good taste and judgment in every selection, are the great essentials in buying -kitchen as well as other utensils. Fireless Cookers and Steam Cookers are doing much to overcome this, as in either o>f these methods of cooking neither food nor utensils can be burned. Do not buy every new thing that comes out. Find out whether it is of prac- tical use, then buy it and use it. Too many articles and in inconvenient places are as bad as not enough. Have a convenient drawer or hook for utensils and always have them in that place and, no other. The Fireless and Steam Cookers and Bread lyiixers are among some of the kitchen utensils that have come to stay and it is the intelligent, thinking, up- to-date housekeeper that is Ipoking for the practical, helpful and attractive equipment for her kitchen. KITCHEN UTENSILS. Range Refrigerator Steam Cooker Fireless Cooker Tea kettle 3 stew pans, 1 qt. to 3 qts. Steel spider, 9 Double boiler, 2 qt. Steel frying pan, 7 Toaster Frying basket Spatula Muffin pan Colander Coflfee pot Tea pot Food chopper Chopping knife and bowl Strainers Bread mixer Bread pans, 2 or more Bread board Rolling pin Flour sieve Pans or basins, Bowls, about 5 Dish pan Drainer Floor and stove brushes Broom Steel knives and forks, 3 French vegetable knife Vegetable 'brush Cream whip Egg beaters, Dover and flat wire beater Covered roaster Cake pans, layer, S 2 or more in assorted sizes Meat and bread knives Loaf pan, square, oblong or oval Sponge cake pan , Sink strainer Scales Soap shaker Potato and vegetable press Salt box Gmter Measuring cups, 1 tin and 1 glass Lemon squeezer, glass Pie plates, 3 or more Skewers Skimmer Table spoons, 3 Tea spoons, 3 Measuring spoon Bread box Funnel Vegetable and pudding dishes, 2 Potato masher, wood Garbage pail Waste basket, closely woven Receptacles for flour, sugar, cereals, con- diments, molasses, etc. Kitchen cabinet or table Chair High stool Slotted wooden spoon Wooden spoon, small size Casserole Custard cups Tin mold f Coffee mill i Clothes hamper Carpet sweeper Mrs. Kirk's Card Index Cooking Recipes Mrs. Kirk's Housekeeping Expense Cards DOMESTIC SCIENCE. 5 XAUNDRY EQUIPMENT. Wash tubs, 2 medium, 1 large Soaps Wash board, medium Clothes basket Clothes pins Ironing board Clothes line ~ Irons Boiler Clothes stick Wringer Clothes pole Wash tub bench Clothes horse Bluing Small vegetable or nail brush (for -^ Starch fringes) HOUSEKEEPER'S EVERY DAY SCHEDULE. "In any community organized on really healthy lines, the average woman will have quite enough to do in her own home, whether she is rich or poor. Nowhere else can she do work of such value to the nation." — Theodore Roosevelt. Kitchen calendars or schedules have probably been written for nearly every cook-book published. It has been a serious question in my mind how much time and thought to devote to this. If the housekeeper will use it, it is worth while. If she is a " guess cook " or " near enough " it would be waste of time to prepare it. With the thousands of women with whom we have come in contact in the past four years, I know they are steadily advancing along the line of better and more wholesome living, and more accurate cooking. By such these pages will be read and consulted or a copy made and framed to hang in the kitchen. One of the most difficult problems the housewife has in her cooking is deter- mining the tamperature of the oven for baking. Moderate, hot, very hot, cool,^ etc., may not mean the same thing to one that it does to another. Thermom- eters are coming into general use, are inexpensive and will do much to not only relieve the anxiety attending the baking, but there will not be failures as before when it was all guess work. We are learning to be systematic and accurate in all that pertains to housekeeping and cooking ; and as a result work is easier and we have better cooked foods with fewer failures. A half-pint measuring cup of tin or glass can be purchased at any depart- ment store for five or ten cents, and it is standard for all recipes given^ Do not expect perfect results using a tea cup one time and a coflfee cup another, or guessing at the halves, thirds or quarters. No matter what your experi- ence or judgment, in order to have a recipe give perfect results, alvrays — ^wifti all conditions equal — there are certain measurements which must be strictly followed. TABLE. 1 cup equals \ % pint or regular measuring cup 4 tablespoonfuls % pint or regular measuring cup 1 gill equals % pint or regular measuring cup 1 pint equals 1 pound 1 cup of butter % pound 2% cups powdered sugar 1 pound 2 cups of sifted flour % pound 1 rounding tablespoonful of flour % ounce 1 rounding tablespoonful of sugar 1 ounce 1 rounding tablespoonful of butter .~ 1 ounce GENERAL TIME FOR COOKING VEGETABLES. Boiled Potatoes ; . 30 minutes Boiled Rice 15 to 30 minutes Baked Potatoes 45 minutes Boiled Sweet Potatoes 35 minutes Baked Sweet Potatpes 45 minutes Boiled Turnips ^ 80 to 30 minutes 6 THE PEOPLE'S HOME RECIPE BOOK. New -Carrots 30 minutes Old Carrots 60 minutes Green Corn— boil 5 to 10 minutes Green Peas, fresh IS minutes Green String Beans 45 miniates Green Shelled Beans 4S minutes Green Lima Beans .' 30 minutes Sliced Cabbage 20 minutes Boiled Cabbage 1 hour Cauliflower 30 minutes Squash 20 minutes Stewed Tomatoes 20 minutes Onions 45 minutes Celery 30 minutes Ba!:ed Bananas ' 30 minutes Baked Apples 25 minutes BAKING. " She can bake, she can broil, she can fry, Ne'er a cake does she spoil, nor a pie. She's perfectly neat, Her temper is sweet. And this is the reason why." Mitch depends upon the regulation of heat in planning any definite time for baking ; an oven may be slow for some things, quick for others and so on. Follow recipes and note the time and kind of oven given; this will be of more^ service to the housekeeper than all the tables ever written, Bread and cake cannot be baked once or twice in three months and you know much about tem- perature of the oven. This knowledge of ovens only comes by continual prac- tice, or, as before stated, by the use of a thermometer often enough to become perfectly famihar with its registrations. TABLE SETTING AND SERVING. (Table Etiquette.) When hearts are light and spirits gay You almost hear the table say: "These people give me hearty cheer, I'ni very glad they're round me here." If food is wholesome, linen white, China and silver polished bright, { With pride the table spreads its leaves. Glad to dispense what it receives. With friends in loving converse near The table speaks for all to hear. It says as plain as table can: " Draw round me all, I'm spread for man.'' —Table Talk. The duty of setting the table usually falls to the daughter of the housij, if there is one. If not, the mother has this added responsibility if she^as no helper in the home, and even then, if she wants care and neatness in this most artistic work, as the maid of all work does not have time to devote to it. There should be a certain personality in the setting of a table that belongs to some member of the family. 'And there are some absolutely fixed rules for the placing of the service on the table. In the first place the linen should be spotless and white and as fine as your style of living will warrant ; the simpler linens for every, day use and the finer ones for special occasions. They may be all this, but if they are not ironed with great care and the corners of cloth and napkins folded perfectly even, the very foundation of table setting is a failure. BREAD MAKING. 7 Have a soft pad or undier-cloth on the tatile before the cloth is laid. The linen then wears better, looks richer, and there is less noise from the dishes and silver. Lay the cloth perfectly smooth and straight, being careful in doing this not to make a wrinkle. Place the knives to the right of each place with the blade turned toward the plate and the fork to the leSt, each one inch from the edge of the table and allowing about twenty-four inches for each guest. Place teaspoons to the left of the fork and soup spoons and oyster fork to the right of the knife. Do not place too much silver on the table at once; better have it brought in later, as needed, by the one doing the serving. Place the butter plate back to the left of the tip of the fork, and the water glass to the right at the tip of the knife. The napkins should be folded perfectly square and placed to the left of the forks. The remaining setting of the table all rests entirely upon the in- genuity and good taste of the housewife. Just a suggestion — ^keep it simple rather than have too much on it. Nothing speaks more loudly for the refine- ment of a family than the perfectly set table. In the serving, when a maid is in attendance, all food should be served from the left side. If it is passed, to be set down, from the right side. Nearly eighty- five per cent, of the families are without help in this country; conse- quently, most of the serving is done at the table; or, members of the family take turns and in this manner there is less confusion. bread"making. (Including Muffins, Rolls, Pop-Overs, Gems and Griddle Cakes.) " Full many a gem which should have raised serene. Burns to a crisp behind the oven door, And many a sack of flour is borne to burst unseen, And waste its whiteness on the kitchen floor." Flavor, in bread, by many people is considered one of the first requisites ; and the difference in flavors is entirely due to the amount of soluble carbohy- drates and the kind of flour which will produce the greatest per cent, of gluten both in quality and quantity; and again upon the fermentation used in the making. Every housekeeper who wishes to be able to make perfect bread,, should acquaint herself thoroughly on the subject of " flours." And any of the best cook-books will enlighten her on the stibject with very little effort on her part. The housekeeper must know all she possibly can of flour, yeast, fermentation and baking, in order to attain anything like success. There are two distinct kinds of flour called Spring and Winter. The Spring wheat is stronger and contains the greater amount of gluten f muscle building food), and for this reason will retain more moisture and produce a greater number of loaves of bread than the Winter. I mean by this the hard Spring wheat. Personally, I prefer a blending of Spring and Winter wheat, providing the mixture is largdy Spring. A good bread flour should be a rich creamy yellow> rather " sandy " in feel- ing and should fall apart easily when taken between the thumb and forefinger. Good pastry flour is not so yellow in appearance and is easily packed into a little cake, when pressed between the thumb and forefinger. In the following recipes for bread making it has not been possible to give the exact amount of flour, as different flour, even from the same mill, re- quires more or less liquid. 8 THE PEOPLE'S HOME RECIPE BOOK. These liquids may be water, milk, or milk and water together. The most wholesome bread is made without butter or lard. If you are in doubt about your yeast, a little sugar may be used, which will help to create the neces- sary activity. Of course, you will not expect good bread from poor yeast; but the sugar will aid the growth of yeast plants still alive. Butter and lard retard the yeast and when used a little additional yeast should be supplied. Bread should be well kneaded and this is more easily accomplished by using a Bread Maker. It is the only hygienic way to knead the bread, and these machines can be purcixased at from $1.35 to $3.50 and are a great saving both of time and labor. Bread can be well made and spoiled in the baking. The oven should be ready for the bread, and that at a temperature of what is called a " quick " oven, or if you use the oven thermometer ten minutes aftar • 12 for twenty minutes, and then cooling to five minutes of 12, for the remain- ing twenty-five minutes. Remove the bread from the oven; do not cover, but allow the air to circulate freely around it. When cool place in a clean, dry, bread box, which has been washed, dried over a little heat and closed to keep out any particles of dust, which carry germs, producing mold. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfff. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 1. VERY BEST BREAD. Materials. Measure. DIRECTIONS. Milk 1 Cup Water 1 Cup Have the bread mixer clean, scalded Salt ...; y. ; r. ;.".;;;; " i TeaspoonM ^"^A, screwed in place. Low, if you . ,, 1/ ^ , wish to sit down to use it and high Compressed Yeast.... % Cake jf you ^re going to stand, so you do Bread Flour 6 Cups not have to stoop. Put the milk and water into the stew pan and bring to UTENSILS- *^^ scalding point. Pour this into the „ , ,,. ,, ' . ^ mixer and let cool to lukewarm. Dis- Bread Mixer Measuring Cup ^^^^^ ^^e yeast in half a cup of luke» Stew Pan Measuring Spoon warm water, add a little flour, about two or three teaspoonfuls, cover and set — ■ this to rise, while the milk and watet mixture is cooling. When that is luke- warm, add the yeast sponge, and only 5 cups of the flour all at once, with the salt. It is better to add the remaining cup of flour as you see that it is needed, but be very careful and not put in too much flour as this will make the bread dry. Now turn the mixer for about 15 minutes, then if it is still sticky, add the remaining flour, half a cup at a time until your dough is just right. It is kneading, as much as the flour, which relieves the stickiness and makes it smooth and springy to the touch; better too little, rather than too much flour. About 20 or 30 minutes is usually sUifficient for this kneading in the mixer, then cover and set in a warm place. Now this does not mean hot, nor in hot water, nor on a radiator where you would get uneven temperature, but out of drafts, in a perfectly warm place. Let rise two hours or until it doubles its bulk, or breaks down and leaves a hole when you place your finger into it. Have your pans greased and warm (not hot) , and divide the dough into two equal parts, shaping lightly into loaves, put into the pans and BREAD MAKING. 9 cover with greased paper, setting in the same careful temperature to rise an hour or until it has doubled its bulk and the pan feels light. Now with all of this care, bread n^ay be spoiled in baking if you do not understand your oven. Have a hot quick baking oven. Put in the bread when ready and bake for 15 minutes; it should just begiiTto have a delicate color. Now lower the temperature a little so that it is a steady, moderate heat and bake it for this sized loaf 45 minutes. Practice is the only sure success to- wards good bread making. If you desire a stronger flavor to your bread, knead for ten minutes after the first raising and let rise again. This takes a little longer time than the first process. This will make two loaves of bread. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Hocheater,- N. Y. Supplemental Set No. 4. Copyright, 1908, by Mrs. Alice 'Gitehell Kirk. Recipe 2. GRAHAM BREAD. Materials. Measure. Weight. ^ DIRECTIONS. Milk 1 Cup MfiJasses „^ £"P, ,, Melt the butter in the scalded Yeast' Cak;" :::::;:? g^i«^P°°"^"'^ milk. Cool to lukewarm and add aH Water (lukewarm)!*. % Cup the above ingredients, the yeast soft- Salt 1 Teaspoonful ened in the water. Beat thoroughly Graham Flour 2% Cups and set aside to- become light; then White Flour ....... 1% Cups ^^^^ j^^^ ^ 1^^^^ ^^^^^^ p^^^ \^^ ^^^^ again light bake about an hour in a UTENSILS: moderate oven. Do not let the dough Stew Pan Large White Bowl become too light after turning into Measuring Gup Breads Pan the bread pans. Mrs. Kirk's. Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. h. Copyright, 1906, by Mrs. Afice GitcKeU Kirk. Recipe 3. GRAHAM AND DATE BREAD. Materials. Measure. Weight. DIRECTIONS. Milk 1 Pint ?/h[t°e Ffo^ur"".".''!!!! \\ Su^s • , Scald the milk Remove f«,m the Graham Flour 3 Cups lire, cool and add the molasses and salt. Salt 1 Teaspoonful Pour into the bread mixer, and wheii Compressed Yeast .. % Cake lukewarm add the yeast dissolved in the Lukewarm Water . . Va. Cup ^^^^ ^^^^^ . ^jf^ j,^ -^j^^ ^j^j^^ ^^,^1 ^j.^. - I '" ham flour, and beat well in the mixer. UTENSILS: Set in a warm place to rise (about 68° Mread Mixer Measuring Cup Fahr.) until it doubles its bulk. Spatula Measuring Spoon ; Beat again and place in greased bread Baking Pan Knife pans. Let rise, and bake in a moderate Bread Sieve ^^^^ p^^ ^^^ j^te bread add the dates : cut up in small pieces at the time of the second mixing or beating. Part English walnuts and part dates may be used for this bread, which is very nice for school sandwiches. Bake; one hour in a moderate oven. Remove from the pans and set on the bread sieve to cool without covering. This recipe will make two loaves. All measurements level and flour sifted before measuring. 10 THE PEOPLE'S HOJVIE RECIPE BOOK. Recipe 4. DELICIOUS BROWN BREAD. ITatefials. Measure. Weight, DIRECTIONS. Rye Meal 1V2 Cups Corn Meal 1V2 Cups Mix the meals and flour well to- Graham Flour 1 Cup gather ; dissolve the soda in a little Salt 4...' 1 Teaspoonful boiling water, then add to the sour Soda 1 Teaspoonful milk ; pour in molasses ; when all is Best Porto Rico Mo- well mixed add to the meal the salt lasses 1 Cup and blend all together thoroughly. Sour Milk or Butter- Pour into well-greased Boston "Brown milk .....3 Cups Bread molds, quart sizes, put on the cover and steam in a steam cooker UTENSILS: ^ three hours, uncover and bake twenty Two bowls-one Two Bread Molds minutes. If you do not have the steam large and one small Measuring Cup cooker, set mto a kettle of -boilmgr Teaspoon Wooden Spoon water to steam. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe M£g. Co.,, Kochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 5. CORN BREAD. •Materials. Measure. DIRECTIONS. Commeal 1 Cup Floir 1 Cup Mix and sift all the ingredients Screfm .•.•.■.•;•.•.•; i"^ Cu^ together. Beat the eggs. , add to the Eggs 2 " cream and pour gradually into the dry Soda :' %r (Teaspoonful mixture; beat all well together, pour Salt uTEKrs^LS-'^^^^^°°°^"' '"*° *^^ greased baking pan and bake Baking Pan Measuring Cup i". a moderate oven twenty to thirty Egg Beater Measuring Spoon minutes. Recipe 6. CLOVER LEAF ROLLS. Materials. Measure. DIRECTIONS. Milk 2 Cups Butter 3 Tablespoonfuls _ ,, . .,,. . ^, ^ , Sugar 2 Tablespoonfuls Scald the milk m the stew pan and Salt 1 Teaspoonful add the butter, sugar and salt , to the Compressed Yeast .. 1 Cake milk. When lukewarm add the yeast Flour — j.j^jjg dissolved in one-fourth cup of I UTENSILS' lukewarm water and gradually add Stew Pan Measuring Cup about three cups of flour. Beat thor- Muffin Pan Tablespoon oughly, cover and let rise until light Teaspoon and full of bubbles. Cut down and add flour to make a stiff dough ; knead and ". let rise again until it doubles its bulk, knead lightly and pinch off three small rolls about the size of marbles; dip in melted butter and place them in the space for one muffin in a greased mufBn pan.- Repeat until the pans are full. Sprinkle lightly with granulated sugar. Cover, let rise and bake from 15 to 20 minutes in a hot oven. These are very nice for afternoon luncheons, inexpensive and very easy to make. Mrs. Kirk's Card Index Cooking Recipes.' Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 6. Copyright, ' 1909, b!y Mrs. Alice Gitcheli Kirlc BREAD MAKING. 11 Recipe 7. GLUTEN BREAD. TJ t 3*w"!'^- „ Measure. Weight DIRECTIONS. Boiled Water a Cups Compressed Yeast . % Cake. n >. .1 1. • ^ ^i. Salt % Tfeaspoonful P"* the water into the stew pan Gluten Flour _.. 3% Cups and bring to the boiling point. Re- move from the fire, pour into the UTENSILS: bread mixer and cool to lukewarm. Bread Mixer Bread Cooler Dissolve the yeast in one-fourth cup of Two Baking Pans Measuring Cup t^is water and pour into the mixer, Stew Pan Measuring Spoon ^j^^^^ ^j^^ g^^^ ^J^^^^ ^^^^ ^j^^ ^^^^ • until the dough is kneaded thoroughly, 15 or 20 minutes, being very careful not to have it too stifif. Set to rise in a warm place (about 75° Fahr.) to become light or double its bulk. Knead again for about 10 minutes, form into one loaf or two small ones, place in baking pans, cover with greased paper to exclude the air and let rise again until the loaves double in size. Bake 45 to 50 minutes in an oven not quite as hot as for ordinary white bread. When done remove to the bread cooler so the air can circulate all around it until cold. Keep in a dry place and- not with other bread. Gluten Bread may be made entirely of milk, the same proportion as water, and the white of one egg beaten lightly adding sufficient flour until it will drop, not pour, from the spoon. Put at once into bread pans until light and bake as in the above recipe. This bread is invaluable in all' cases of diabetes, dyspepsia; obesity and rheumatism. 1 All measurements level. Flour sifted before measuring. Recipe 8. SOUR MILK GINGERBREAD. Materials. Measure. DIRECTIONS. Brown Sugar , % Cup ^ifssS"*" ^''° *??: % Cup Put all the ingredients except the Butter .'.'.'.'.'.'..'..... 1 Tablespoonful milk, soda and flour into a stew pan Cinnamon % Teaspoonful and stand on the back part of the stove Ginger 1 Teaspoonful where it will just slowly warm, and as lodi . .'1 . ;:::::;:: J TeLpoonful »^ gradually heats, beat until foaming. Flour 2% Cups Be sure and do not let it get hot. Re- move from the fire, beat in the sour UTENSILS: .milk and the soda dissolved in a table- Stew'Pan Wooden Spoon spoonful of boiling water. Gradually Measuring Cup Measuring Spoon add the flour, beating well. Grease the Tablespoon Shallow Baking Pan shallow pan, pour in the batter and Pastry Brush bake in a moderate oven until done. A few chopped nuts sprinkled over the top as it is put into the oven is a very nice addition. Two squares of grated chocolate melted over hot water and added to this recipe will make a nice chocolate gingerbread. Mrs. Kirk's Card Index Cooking Recipes. Publii hed by Yawman & Erbe Mfg. Co.. Rochester, N. Y. Supplemental Set No. 2. Copyright, 1908. by Mrs. Alice Gitchell Kirk 12 THE PEOPLE'S HOME RECIPE BOOK. Recipe 9. ENGLISH MUFFINS. Materials. . Measure. Weight. DIRECTIONS Milk 1 Pint Yefsf. ::::::::::::;? g^i"^p°°"^"'' scaia the miik and add the butter. Salt ..!.!!..!.!!...! 1 Teaspoonful when lukewarm add the compressed yeast dissolved in % cup of warm UTENSILS: water and salt. Put in sufficient flour Stew Pan Tablespoon to make a drop batter, beating very Measuring Cup Muffin Rings or Pan well, and let rise for two hourS ; heat and grease the dripping pan, also muf- fin rings, if you use them, placing the latter in the former and half filling with the batter. Bake in a moderate oven thirty minutes until a nice brown. If you use muffin pans, heat and grease them also. These are extremely tasty, and very nice toasted and served very hot. If you do not have muffin rings use gem pans. ' Mrs. Kirk's Card Index Cooking Recipes. Published by Vawraan & Erbe Mfg. Co., Rochester, N; Y. Cupyright, 1906, by Mrs. Afice Gitchell Kirk. Recipe 10. POP-OVERS. Materials. Measure. DIRECTIONS. . Pastry Flour % Pint •sSt'' .:;:::::::::::: S ^laspoonM ,. ^eat the eggs without separating. Eggs 3 "i^til well mixed, and light. Add the milk to the eggs. Into another bowl UTENSILS: put the flour, add the salt and pour into 1 Pop-over Pan 1 Wooden Spoon it beating all the while milk and flour I IZls '"^^ I Measuring Cup ' f^-^dually: together Strain this batter through a sieve. Have well heated and buttered iron gem or pop-over pans. Fill two-J;hirds full with this batter and' bake in a moderate oven forty to fifty minutes, or until perfectly light, as they will surely fall if not perfectly done. It is very important to heat the pop-over pans as the desired lightness must be secured by steady heat from the bottom at the very beginning of baking. Mrs. Kirk's^ Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 11. CORN-MEAL Materials. Measure. Sour Milk or Butter- milk 1 Cup Corn Meal ." i% Cups Flour % Cup Salt Vn Teaspoonful Soda 1 Teaspoonful Eggs 2 - UTENSILS: Steel Griddle Teaspoon Cake Turner Tablespoon Bowl Egg Beater GRIDDLE CAKES. DIRECTIONS. Beat* the eggs well in the bowl without separating, adding the milk with the soda dissolved in a table^ spoonful of boiling water. Mix in the remaining ingredients and bake on hot steel griddle. BREAD MAKING. 13 Recipe 12. GRAHAM GEMS. Materials. Measure. DIRECTIONS. Milk 1 Pint Salt 1 Level Teasp'ful Beat the yolks of the eggs and add Melted Butter 8 Tablespoonfuls them to the milk, then the butter and Graham Flour 3 Cups sifted flour. Beat very hard. Beat the whites Eggs .3 to a stiff froth and add these with the Baking Powder — 2 Rounding Tea- baking powder to the batter. Mix spoonfuls carefully and bake, in gem pans in a quick oven thirty minutes. One cup -^ of boiled rice and one-half cup of UTENSILS: chopped dates may be added to this Egg Beater Gem Pans recipe and you will have a very nice Measuring Cup Teaspoon change. In~ adding the rice usie one- Wooden Spoon Two Bowls half cup less of flour. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. AHce Gitchell Kirk. / Recipe 13. BUCKWHEAT CAKES. Materials. Measure. DIRECTIONS. Compressed Yeast .. Vi Cake llllted Buti;; •::::: i T^^s^CCnful . , dissolve the yeast in one-half cup Molasses 1 Tiblespoonful ■ o* lukewarm water, pouring it into the Water 8 Quarts pitcher v/ith two quarts of water the Buckwheat Flour .. same temperature. Make a smooth Baking Soda % Teaspoonful batter, which will run from the spoon, B-MCTT c irom the best buckwheat flour, at the UTENSILS: sajug ti^g adding the salt. Beat well Steel Pancake Measuring Cup and let stand over night. In the morn- Griddle Teaspoon ing take out a pint of the mixture and Pitcher Tablespoon gg^ ^q o„g side. Now put into the Cake lurner pitcher the remaining ingredients. Mix lightly all together and bake on a hot griddle. If there is any left after baking add the pint to it which has been set to one side, and the night before using pour in a pint of lukewarm water, add the salt and sufficient flour to make the batter as previously directed, and proceed as before, except now add one-half teaspoonful of baking soda dis- solved in a little boiling "water and stirred in carefully just before baking. Always save out some batter the first thing in the morning for the. next baking. If some white flour is- desired simply lesson the quantity of buck- wheat but these cakes eaten occasionally will cause no trouble. Making the batter in this way may be continued for a week if kept in a cool place, then if any is left it should be thrown out and start fresh again. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk. 14 [THE PEOPLE'S HOME RECIPE BOOK. CAKES. (Including Butter Cakes, Sponge Cakes, Layer Cakes, Loaf Cakes, Fruit Cakes, Cookies, Fillings and Icings.) " The character of all work depends upon the intelligence of the person who performs it." All measurements level unless otherwise stated. Flour sifted before measuring. There are only two kinds of cakes — ^butter cakes and sponge cakes, and they must be considered separately as to the manner in which they are put to- gether and in baking. All butter cakes are stirred or beaten; for all sponge cakes, a motion called " cut " or " fold in " is used. This refers to the manner in which the flour and sugar are put into the cake. One stroke too much in sponge or angel cakes only toughens them. There are three things very necessary in cake making. First — material, which should be the very best butter, freshest eggs, fine granulated cane sugar, pastry flour and pure cream of tartar baking powder Second — putting the materials properly together. Creaming the butter, gradually adding the sugar and then alternating with whatever liquid is used and flour. Whites of eggs if used, beaten stiff, and then the baking powder. This is only a general principle and all depends upon the texture desired in the cakes. Third — this is the most difficult task of all, and it is knowing how to man- age the oven. If I say " a moderate oven," that may mean one thing to me and another to you. The same is true of any other temperature and nine-tenths -of the failures in cake making come through not understanding the proper relation of heat to the cake in the oven. Oven thermometers are coming into common use and will no doubt prove very helpful. There is no such thing as luck in cake baking. There must be accuracy in measurements with all the other qualifications named. Cake baking is a science. Science is exact knowledge. Know the very best ways of doing, follow your recipe accurately and with some knowledge of the laws of heat in the oven and success is assured. i Never remove a cake from the pan until perfectly cold. Never use a greased pan. Use the best cream of tartar baking powder. See that all utensils and materials are ready for use before beginning your cake. Use as few utensils as possible to insure good work. Be neat and orderly in your work and do not scatter flour and spill materials. A cake made with water instead of milk will be more tender and keep moist longer. To be a successful cake-maker one should make cake often, at least once a week, until you have mastered the general principles involved in'it and then good judgment and brains must be mixed with every cake to insure success. Cakes without butter require a very moderate oven; in fact, start with barely a warm oven until raised to its full height; then increase slightly to brown. ' Cakes with butter require a moderately hot oven. Layer cakes are baked more quickly than loaf cakes. CAKES. IS All molasses cakes and gingerbreads require a moderate oven as they burn easily. ' Steam fruit cakes, when possible, £ind finish half an hour in a moderate oven to brown. The " one, two, three, four cake " used by bur grandmothers is really the mother of all butter cakes used today, while the sponge cake is the foundation from which angel food and sunshine cakes are derived. Certain proportions are used as guides in all butter cakes ; there is less sugar than flour and less butter than sugar. Where no eggs are used more baking powder is necessary. For instance, one teaspoonful of baking powder is sufficient for each cup of flour if several eggs are used. Do not use too much baking powder as the cake_ is likely to be coarse grained and dry quickly. It is not necessary to have so many recipes as it is to obtain changes >n flavoring and filling. Recipe 1. LAYER CAKE. Materials. Ueasure. DIRECTIONS. Butter % Cup LXwa^rWVter-:: 1^ cT . ^eat the butter to. a cream, add PaJtry Flour ... 2% Cups the sugar slowly, beatmg both until Eggs , — Whites of 4 creamy. Gradually add the water, then Cream of Tartar. . . . 2 Rounding Tea- ^^ flgu^ in the same way. Beat thor- Baking Powder .... spoonfuls ^^^^j^. ^j^^^ ^^^ the well-beaten UTENSILS: whites of the eggs and the baking pow- Two Bowls Teaspoon der, folded in gently but quickly. Put Wooden Spoon Spatula at once in ungreased Van Deusen cake Egg Beater Cake Pans pans and bake twenty minutes in a Measuring Cup quick oven. Invert the pan and let it -r^ remain until cool. Remove from the pans and put together with any de- sired filling. Use the spatula to remove every particle of batter in the Mrs. Kirk's Caird Index Cookinst Recipes. Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. ., Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 2. MAPLE SNOW CAKE, Materials. Measure. Gran. Sugar 1% Cups Butter % Cup Pastry Flour ~. 2% Cups Lukewarm Water . . 1 Cup Eggs 3 ^ Baking Powder .... 4 Teaspoonfuls DIRECTIONS. UTENSILS: One Long Cake Pan Mixing,3owl Wooden Spoon Measuring Cup Spatula Flour Sieve Egg Beater Put the butter into the mixing bowl and with wooden spoon, beat un- til creamy, add gradually the sugar, then the yolks which have been beaten until thick and lemon colored. Meas- ure the flour and put into the flour sifter, then measure the water and al- ternate in adding to the mixture. Beat this thoroughly and then cut and fold in the well-beaten whites of eggs and the baking powder. Bake in an oblong pan. 16 THE PEOPLE'S HOME RECIPE BOOK. Filling. Cook one pint of maple syrup and one-fourth cup of butter until it forma a soft ball when dropped in cold water. Just before the syrup is cooked enough add four tablpspoonfuls of water to one-half pound of marshmallows and set them over the hot water. When they are melted beat them into the syrup mixture and continue until cool and stiff enough to remain on the cake. This should be soft and creamy and cut without cracking. Spread all over the cake and cover thickly with ireshly grated cocoanut. All measurements level unless otherwise stated. Recipe 3. MAY CAKES, Materials. Ueasure. DIRECTIONS. Eggs 2 Butf/r '.'.'.'.'.'.'.'.'.'.'.'.'. % Cup Beat the yolks of the eggs grad- Molasses % Cup ually beating in the sugar, butter soft- Sour Milk % Cup J J iwt, it- • J- i T^- Flour iVs Gups ened and all the other mgredients. Dis- Cinnaraon 1 Teaspoonful solve the soda in a tablespoonful of Cloves % Teaspoonful u -i- ' ^ jj- a. xl -ir- j Nutmeg boihng water, addmg to the milk and Raisins % Cup then to the molasses. Fold in the Soda 1 Teaspoonful n u ^ i •±. c ^i Walnut Meats well-beaten whites of the eggs, raisins UTENSILS* ^"^ nuts; bake in small pans or gem Dover Egg Beater Bowl pans; cover wiih boiled frosting and St^^poon pJo^cSpper ^f "'"^te with ribhons of chocolate Measuring Cup ' icing. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfii. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 4. FRUIT DROPS, Materials. Measure. DIRECTIONS Butter 1 Cup Egg^"^ ."!!'!! !!!!."!! 3 "^^ Cream the butter, add the sugar Soda 1 Teaspoonful gradually and eggs well beaten, and Hot Water 1 Tablespoonful .. j .• i j • ^i , ~, Flour sVi Cups t"e soda dissolved m the water. Then Cinnamon 1 Teaspoonful mix in half the flour with the cinna- English Walnuts „ t^ j • -a. (chopped) 1 Cup mon sifted in It. SeeTerRaUins':::: ^ cZ ^"^"^ ^^^ ^^^""^^ '^^^PP^^' ^'"^^ UTENSILS: and the remaining flour. Drop by tea. Ksu^Hnl^Cup SSoT" IP°-^^^' -t 1^-^t one inch apart and Wooden Spoon bake in a moderate oven. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y„ Copyright, 1906, by Mrs. AUce GitcheU Kirk, CAKES. 17 Recipe 9. ^ TEA CAKES. Materials. Measure. DIRECTIONS, Butter,.,, % Cup Lukewarm WaVeror "^ Beat the butter to a cream. Add _Milk % Cup gradually the sugar, then the milk or Flour 2 Cups ^ J ^t. D u ^- II £gga a water, and the flour, now beatmg well. Nutmeg , — % Teaspoonful Add the eggs well beaten, nutmeg and Bakmg Powder .8 Teaspoonfuls taking powder. Bake in heart-shaped Two Bowls- Wooden Spoon P^"^ .*°^ i<=e with pink icing. Or, Teaspoon Measuring Cup bake in gem pans and serve plain. Mrs, Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright. 1806. by Mrs. Alice Gttchell Kirkc Recipe 6. Materials. WHITE Measure. Butter .............. % Cup Pastry Flour „ 2 Cups Gran. Sugar iVi Cups Whites of Eggs .... 6 Grated rind and Juice of Lemon .. V2 Lemon Soda ^....... Vi Teaspoonful UTENSILS: Mixing Bowl Wooden Spoon Egg Beater Cake Fan Flour Sifter LOAF CAKE. DIRECTIONS. Beat the butter to a cream, then gradually beat in the flotxr sifted two or three times with the soda. Beat the whites of eggs dry and gradually beat in the s-ugar. Now beat this a little at a time into the butter and flour mixture and at the last the lemon. Line the bottom of the cake pan with buttered paper, grease the re- mainder of the pan, pour in the batter and bake in a steady but not too hot oven in the beginning, for about 45 minutes or until done. Recipe 7. • AFTERNOON Materials. Measure Whites of Eggs...... 2 Sugar 1 Cup Water % Cup Vanilla V2 Teaspoonful Chopped Nut Meats 1 Cup Unsalted Wafers .. Raspberry Jam UTENSILS: Stew Pan Spatula Flat Egg Beater Dripping Pas MARGUERITES. DIRECTIONS. Spread the wafers thickly with raspberry jam. Make a boiled icing of the eggs, sugar and water. Flavor and add nuts. _ Spread thickly over the jam and bake in a very moderate oven until a delicate brown. Boiled Icing. ■ Into the stew pan put the sugar and water, place over the fire and stir wntil dissolved. Boil it until it will spin a thread between the thumb and forefinger. Have ready the well-beaten whites of the eggs and pour this hot syrup slowly over them, beating all the while and so continue until cold. Add the vanilla, beat well again and it is ready for use. The following fill* ings may also be used for a change for Marguerites: 18 THE PEOPLE'S HOME RECIPE BOOK. Fig Filling. ■ Boil one cup of chopped figs and one tablespoonful -each of water and sugar until a paste. Spread between layer with cream filling on top. Add the other layer and cover with plain cream filling. Nut Filling. Chop one cup of pecans or English walnuts and add to half of the cream filling and between layers and the remaining filling on top. Decorate with halves of the nut rtieats. Mrs. Kirk's Card Index Cookingf Recipes. Publislied by Vawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Afice Gitchell Kirk. Recipe 8. LEMON COOKIES. Materials. Measure. DIRECTIONS. Butter 1 Cup Squeeze the lemon juice into a cup, Susar 1% Cups ^^^j p^ j„ sufficient water to make the ^^*" Sofifemon C"P half fulL Cream the Jjutter and Eggs 2 sugar, add the beaten eggs, mix well. Baking Powder 3 Teaspoonfuls add the water and other ingredients. Rind of Lempn (grated) ^ Mix with flour as soft as can be rolled, UTENSILS: sprinkle with sugar, cut and bake in a Measuring Cup Wooden Spoon gujck ^^^^^ ^ raisin, nut or cherry Lemon Squeezer Moulding Board Z. u i-^-t-i e (. Mixing Bowl Rolling Pin may _ be put m the center of eacb Egg Beater Spatula cookie. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawraan & Erbe Mfai. Co., Rochester, N. Y. Copyright, 1906, by Mrs. AUce Gitchell Kirk. Recipe 9. FRUIT CAKE. Materials. Measure. Weight. DIRECTIONS. Butter 1% lbs. Beat the butter until very creamy, |"e*/ j3 ^^ '''^- then slowly add the sugar, beating all CufranVs' ..".!!!.'!!! ! l^lbs. the time. Whip the whites until very Raisins iVz lbs. stiff and mix with the sugar and butter. Shelled Almonds . . % lb. Beat the yolks for ten minutes as they Candfed Lemon and ^' '"'• J?"^* i^e very light and creamy Add Orange Peel, each % lb. them to the mixture then gradually sift Powdeced'Mac'e % Saltsp'ful in the flour, beating well all the time. Nutmeg., ^Saltsp'ful and as much as possible while adding pfour IV lbs ^" ^^^ remaining ingredients ; the cur- Candied CherrieV !'. .' I^lb! '■^"ts cleaned by washing and rubbing TTTTTMCTTQ. "^^ ^" ^ *°^^^ *° ^^^ °"t all the little ^r- • J ,1, o-r. stems; buy the seeded raisins, put kg^Be^ftr^ ^°"' Fo°od Chopper through the food chopper, also the al- Wooden Spoon Measuring Cup monds, citron, lemon and orange peel. Pastry Brush Cake Pans Slice the candied cherries, and lastly add any kind of fruit juice, raspberry being especially nice. Line three long, narrow cake pans with paper, butter well and divide the cake mixture, baking in a very slow oven three hours, or cover and steam for two hours and bake one and one-half hourS; the latter makeS a much more moist cake. This cake will keep indefinitely. This recipe will make 814 lbs. of fruit cake. Mrs. Kirk's Card Index Cooking Recipes. Published by. Yawman &' Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk CAKESo 19 Recipe 10. LADY BALTIMORE CAKE. Materials. Measure. Weight DIRECTIONS. Sugar 2 Cups Butter* :::::;■■::*■■ ^% Cup' ^""^^"^ *^^ ^""^'' . ^"^ gradually Rich Milk! '.!!*. !!"..* % Cup ^^dd half the sugar, beating the remain- Eggs ~ 5 - ing sugar into the yolks of the eggs. Cream of Tartar.... 2 Teaspoonfuls Sift the cream of tartar and soda twice Fimng'!.".*;;;.';;;;;. ^ Teaspoonful through the flour and gradually add Raisins'!!!!!!!!!!!! i Cup this, alternating with the milk. Cut Citron ..„ 1 Piece and fold in the whites of the eggs Small Cocoanut.... 1 beaten stiff. Divide this mixture and &*? fcingT.'lf ?! ! flavor half with rose and into the other half is stirred one teaspoonful of va- UTENSILS: nilla, lemon or almond. Bake in four Measuring Cup Egg Beater layers, two of white and two of spice. Measuring Spoon Flour Sifter Make the boiled icing by Recipe No. Mixing Bowl Fwr Layer Cake y cake, and beat into it all the filling Wooden Spoon Pans ingredients, raisins seeded and cut fine, " citron shaved thin, and the almonds left to put on top of cake. Blanch the almonds by letting them stand in cold water several hours. Remove the skins and put into an oven to dry. When the cakes are cool, spread the mix- ture thickly between them and finish the top one, which should be white, with powdered sugar sprinkled over it and the almonds stuck in end-wise. This is a genuine southern recipe but is not so considered if the top is frosted as is sometimes done. ItltSi Kirk's Card Index Cooking Recipes. Publiabed bf Yawman & Erbe Mfg. Co., Rochester, K. Y. Supplemental Set No. 4. Copyright, 190^ by Mrs. Alice Gitcbell Kiik. Recipe IL LEMON SPONGE CAKE. Materials. Measure. DIRECTIONS^ Eggs 8 Ji^^MVndrindof one ^ * "^' Beat the whites of the eggs until Lemon perfectly dry. Beat the yolks very Hour iVi Cups light and' gradually beat in the sugaf and the grated rind and juice of the ITTENSILS: lemon, cut and fold in half of the Measuring Cup Lemon Squeezer whites, then half of the flour, and the Flat Wire Beater Flatter ■ '. ... , a t> t • Qmtcr Bowl remaining whites and flour. Bake in Cake Pan a Turk's Head pan fifty minutes. Cover with boiled frosting. Vary this ■ ■ . . . cake by baking in an open mold and filling the center with sliced peaches, pears or any desired fruits. Serve as a dessert with whipped cream piled high in the center of the peaches, and garnished with slices of peaches. Pass whipped cream with this dessert. This is very nice served at luncheon. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe? Mfg. Co., Rochester. N. Y. Copyright. 1906, by Mrs. ATice QitcheU Kirk. 20 THE PEOPLE'S HOME RECIPE BOOK. Recipe 12. GOLDEN LOAF SUGAR. Materials. Measure. DIRECTIONS. Egg Yolks 8 Gran. Sugar 1% Cups Butter % Qup Cream the butter; gradually add .MUk*!^. !!!..".!.!!!!! % Cup t^^ sugar; beat the yolks until light; "Pastry Flour iVs Cups add the cream of tartar and beat very Cream of Tartar ... 1 Teaspoonful ,• , ^ * jj ^i • ^ ^i. t. ^^ • ^ Soda % Teaspoonful light. Add, this to the butter mixture Vanilla 1 Teaspoonful and stir thoroughly. Now alternatf Mixing Bowl Slotted Wooden with the milk, flour, water, and flavor- Measuring Cup Spoop ing at the last. Bake in a moderate Cake Pan Measuring Spoon ° . „a ^ r« • x Egg Beater oven from 30 to 50 minutes. Recipe 13. EASY ANGEL CAKE. Materials. > Measure. DIRECTIONS. Whites of Eggs 1 Cup Fl""; ^""^^ i'''^ Cup Measure the flour and sift several Cream' of' TaVtai:".'.". 1 Teaspoonful times on a piece of paper; then in the Flavoring _. .. 1 Teaspoonful same way the sugar. Break the whites of eggs into a cup and when full empty UTENSILS: into a platter, beat until foamy, add Loaf Cake Pan Measuring Cup cream of tartar and beat until stiflF ; Measuring Spoon Flour Sifter gradually cut and fold in the sugar and Flat Wire Beater Large Platter |^^^ ^t this point be sure you do not beat nor stir but with your flat beater cut and fold as directed. When *he flour is nearly in add the flavoring. Pour into a new cake pan or one that has never been greased and bake in a very moderate oven from 35 to 30 minutes. Recipe 14. CREAM FILLING OR BOILED ICING. Materials. Measure.' DIRECTIONS. Sugar 1 Cup Water Vs Cup Put the sugar and water on the Whites of Eggs .... 2 stove, Stir until the sugar is dissolved. Lemon Juice 1 Teaspoonful Boil until it will spin a thread. Have ready the well-beaten whites of the TTTiTMQTT c. ^SS^ ^'^^ P°"'" ^^Js hot syrup slowly uii!-iMbii.5». Q^g^ ^jjg^^ beating all the while, and Saucepan Tablespoon so continue until cold. Add the .lemon Measuring Cup Egg Beater and flavoring ; beat well again. Put Teaspoon between and on top of layers. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y, Copyright. 1906, by Mra. Alice Gitchell Kirk. CAKES. 21 Recipe 15. SUNSHINE CAKE. Measure. Materials. Whites of Eggs .... 7 Yolks of Eggs 5 Gran. Sugar 1% Cups Cream of Tartar ... % Teaspoonful UTENSILS: Two Bowls Measuring Cup Baking Fan Egg Beater Measuring Spoon DIRECTIONS. Have all the material ready. Meas- ure and sift the flour several times. Do the same with the sugar. Separate the eggs putting whites into one b&wl and yolks into another; beat yolks light and stiff, beat whites until foamy. Add cream of tartar and beat very stiff. Cut and fold in the sugar and add the yolks and flavoring; now fold in the flour and pour into an angel cake pan and bake in a moderate oven 45 to 50 minutes. Recipe 16. MOCHA FILLING. Materials. Measure. DIRECTIONS. Butter 1 Tablespoonful Black Coffee 2 Tablespoonfuls Prepare the coffee as usual, ex- Powdered Sugar ... 1% Cups cept allow double the amount always Chopped Nuts % Cup for black coffee. Cool. Beat the butter Yolks of Eggs ..... 2 to a cream, add the yolks and beat well, then the coffee and gradually the sugar, beating well all the while. Mix UTENSILS: in the nuts, which are chopped medium Tablespoon fine. Now (Recipe 1, Cake). Or the Food Chopper nuts may be put into the layer cakes Bowl instead of the filling. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kuk. Measuring Cup Small Wire Egg Beater Recipe 17. MARSHMALLOW FILLING. Materials. Measure. Weight. DIRECTIONS. Marshmallows 1 «>• p^^ jj^,f ^^^ marshmallows into a Water V* L-up double boiler with the water over the Whitesof Eggs .... 2 fire until melted. Beat the whites of y*"'"* : • : J S^!^^^SS the eggs until very stiff and gradually Lemon Ju,ce 1 Teaspoonful ^^^^ ss ^^ ^^^ marshmallows (melted) . Flavor and put between the cake. The remaining half of marshmallows may UTENSILS; Ijg py^ Jjj^q ^jjg oven until they swell Double Boiler Teaspoon but do not brown". Put them on top Egg Beater Measuring Cui5 of the cake and pour boiled .filling over Bow! Lemon Squeezer them. g2 THE PEOPLE'S HOME RECIPE BOOK. Recipe 18. CREAM MAPLE FILLING. Materials. Measure. DIRECTIONS. Maple Syrup 2 Cups 3 ... Cream 3 Tablespoonfuls Cook th^ maple syrup until it is al-. Vanilla 6 Drops most ready to "thread," then add the cream and bring to the boiling point. UTENSILS: Beat very thoroughly until it begins Saucepan Food Chopper or to grow thick ; add minced walnuts or Measuring Cup Chopping Bowl hickory nut meats. This should be Tablespoon and Knife thin enough to run over the cake. Recipe 19. CHOCOLATE ICING. MateHals. Measure. DIRECTIONS. Baker's Chocolate.. 2 Squares Milk '. . V2 Cup Put chocolate and milk in a double Bitter 1 Teaspoonful y^^jj^j. ^^en hot add butter ; take f rpm XXX Sugar' .' :::::;. T^^^P°°"^"' the &« and when perfectly cold add UTENSILS: sufficient sugar for spreading; add Double Boiler Teaspoon vanilla. ' Measuring Cup Spatula or Knife MEATS. (Including Roasts, Steaks, Chops, Irish Stews, Poultry and Dressings.) " Enough is as good as a feast." " Most of the want and much of the misery in this world may trace its begin- ning to lack of early training in the fundamentals of self development, character building and thrift, using the world in its best sense." — Good Housekeeping, (All Measurements Level.) The people of this nation live under intense excitement and energy, and with this great mental activity which really seems necessary in this age, meats, at least in small quantities, should be used for quick results. We are living, however, in a vegetable period and not a meat period, or more correctly speaking, we are just coming into it. Where one demands meat and another vegetables much depends largely upon the life they live. In a vegetable diet of the right sort followed with less rapid living there is nothing better. Pork should never be used by anyone who desires the best of food, but there can be no laws laid down as to what one should or should not eat. Think for yourself, investigate and study the best authorities on the subject. Find out the foods with the combinations best suited to your particular needs and manner of living and then live as near to this standard as possible. In the ordinary family the greater part of the muscle building and re- pairing of waste tissues is probably furnished by meat. If all the women knew how to biiy and cook the cheaper cuts of meat it would help to keep down the prices of the more expensive cuts, besides, giving the family a larger percentage of nutrition. Most cooking of meat has been too rapid. " Get a meal quickly " has been the housewife's cry. Yes, and empty your purse quickly at the same time, has been the result. While it is true the better the piece of meat the better the result, as a general thing it is possible and desirable in the average family to save expense MEATS. 23 ■where it niaybe done without serious loss. Wise buying and careful cooking applies particularly to meats. Good meat may be spoiled by poor cooking and, on the other hand, an inferior piece of meat can be made exceedingly palat- able by knowing just how to cook it. All sbrts of good appetizing dishes may be prepared from the so-calied cheaper cuts of meats. Never drop meat from your bill of fare unless you can supply the proper elements to nourish and sustain the body through other foods. The housekeeper who does her own marketing should know; how to buy not only the cheaper cuts of meats but the better ones as well. This practical knowledge of marketing on the part of the housekeeper afifects to a marked degree both the comfort and the expense book of the family. Intelligence and skill in buying are only secured by careful practice and the purchaser must not be afraid to ask questions or show her ignorance when necessary. Most men in the markets will be found courteous and helpful if you will only let your wants be known. If your meals are planned ahead, and they should be, more than a single day's orders may be purchased ahead. This saves time and energy as the meat is the basis upon which the remainder of the meal is planned. Recipe 1. ROAST BEEF. To roast a piece of beef perfectly is no small art and yet so little has to be remembered to do it well. The oven should be very hot. Wipe the meat with a wet or damp cloth ; place it in the baking pan, add- ing one teaspoonful of salt (not over the meat) and enough boiling water to keep the pan from burning. Sear well over the top. When this is done, lower the fire to a hot oven, dust the meat with pepper and baste often until done. This will require about twenty minutes to the pound, or longer if it is liked better done, although the best juices and sweetness of the meat are lost by over-cooking. Two things must be kept cleirly in mind and these are: — first, have the oven hot; second, when the meat should he basted, baste and let nothing in- terfere. Another way is to have a covered roaster. Then the meat is put in dry and it is seif-basting, which does away with much extra work. Again, a roast -may be placed in the baking attachment of the Fireless Cooker and with the soap stones heated and all covered closely with the hood, the roasting will be perfectly done without heat in the kitchen and the house- wife free to do as she chooses. Recipe 2. ROAST BEEF. Materials. Weight. DIRECTIONS. Roast of Beef 5 or 6 lbs. Salt Under all circumstances, whether Pepper — '..'. you burn coal, wood or gas, heat the UTENSILS- oven to a very hot temperature before _ uiB-wai s>. putting in the roast. Select a good Covered Baking Pan Basting Spoon ^ib roast— two ribs make a very nice Long Handled Pork foast— of five or six pounds. This - may be boned and rolled, the bones sent home with the meat to be used 24 THE PEOPLE'S HOME RECIPE BOOK. for soups or gravies. If boned, it is rolled with a piece of suet and tied ; this is a much better way than using skewers as they are in the way when carv- ing and difficult to remove. There are two terms, " roasting " and " baking." The former is placing on the broiler oyer the pan, searing first one side and then the other and proceed as yoii would for sttak, Veducing the tempera- ture and lowering the flame to finish, basting with the fat and allowing fifteen or twenty minutes to the pounds For baking proceed just the same except place in a covered baking pan with sufficient hot water to keep from burning the pan and sear for fifteen minutes, then reduce the heat, add the salt to the pan, dredge the meat with a little pepper and finish as for roasting. Jiemember that slow cooking will add greatly to the flavor of pork but will destroy entirely th(». flavor of beef. If dry and tasteless it has been poorly cooked. Recipe 3, POT ROAST. Materials. Measure. Weight. DIRECTIONS. Beef 2V2 lbs. ^^^^^ ^ ^l''- Choose a thick cut of beef from Boiling Water !!.! ! 1 Pint ^^^ shoulder and wipe with a damp Salt cloth. Have the kettle hot and put in Pepper the suet and rend the fat. Remove the UTENSILS" scraps, add the onion sliced, and cook until a light brown. Remove these M^"tV rk Measuring Cup from the kettle and put in the meat; ^^ °^ sear on one side, and then on the other. Turn once more and put the onions on the meat and add the boiling water. Cover and simmer slbwly one hour; season, with salt and pepper and con- tinue to cook until done, an hour and a half or two hours. The secret of a pot roast is more in the cooking than in the meat, being sure not to let it boil at any time. Have sufficient liquid in the kettle for gravy which may be thickened with a tablespoonful of flour after the meat is removed to a platter. Pour the gravy over the whole and sprinkle with finely chopped parsley. Potatoes may be cooked with this and half a pound of well-washed prunes may be added for flavor and served with the roast, or removed and pickled' to be used as a relish. Recipe 4. IRISH STEW WITH DUMPLINGS. Put three ounces of suet into a kettle. When the fat is rendered, out of it, remove the cracklings and slice one onion in the fat and cook until a nice brown. Have two pounds of lean meat from the round cut into two inch squares, to this meat add two tablespooniuls of flour. Rub well together then throw into the hot fat and shake over a hot fire until nicely browned. Add one pint of stock or 'water; stir until boiling. Slice one carrot, add one bay leaf, 1 teaspoonful of kitchen Ipouquet, 1 teaspoonful of salt, and pepper to taste. Ceok slowly for one hotlr and a half. Ten minutes before the meat is done add dumplings made as follows : MEATS. 85 Dumplings. 1 pint of flour, 1 rounding teaspoohful of baking powder, Yz teaspoonful of salt, 1 cup of milk. Sift dry ingredients well together and add more or less milk so that batter will drop from the spoon. Drop by teaspoonful over the meat, cover^and keep covered — for ten minutes. Serve on a platter with meat in the center surrounded by the dumplings and the whole garnished with parsley. Recipe 5. STEAK AND VEGETABLES EN CASSEROLE. -Materials. Measure. Weight. DIRECTIONS. Round Steak 2 lbs. Turnip 1 Peel the onions and cut the vegc- Carrot 1 tables into fancy shapes or cubes. Put Potato 1 a thick layer of these into the bottom Flour 2 Tablespoonluls of the casserole dish. Put the spider Silver-Skinned over the fire. When very hot throw Onions % Pint jn the steak, cut in inch squares, and Celery Seed % Teaspoonful -sear over very quickly, shaking the Chopped Parsley ... 2 Tablespoonfuls flour over the meat while searing. Put Kitchen Bouquet ... 1 Teaspoonful the meat over the vegetables and the Salt 1 Teaspoonful remaining vegetables and seasoning Boiling Stock or ^ over the top. Pour the boiling water Water 1% Pints or Stock into the spider, stirring well Pepper from the bottom. Add kitchen bou- UTENSILS* quet and a little more flour if desired Casserole Dish Paring Knife to make a very thin brown sauce-pour Steel Spider Measuring Cup this over the whole ; cover and bake in Tablespoon Vegetable Cutter a very moderate oven one and one-half ^ hours. Always serve in the dish in which it is cooked. Recipe 6. TO BROIL STEAKS Materials. Measure. Weight. Porterhouse, Sirloin or Club Steak at least one and one- half inches thick.. Butter Pepper Salt UTENSILS: Broiling Pan or Fork Oven Hot Platter inches from the burner, turn them OR CHOPS WITH GAS. DIRECTIONS. Light the oven at least five min- utes before putting in the steak. See that the broiling pan and rack are in order. Put the steak on the broiler when perfectly hot and put as near the gas flame as possible without touch- ing.. As soon as the'v steak is seared all over draw out the pan, take a fork, stick it as near the edge as possible, turn and sear the other side. Turn once more, lower the pan about six down about half, and broil slowly five 36 THE PEOPLE'S HOME RECIPE BOOK. minutes on each side. Have the serving platter thoroughly heated and a tablespoonful of butter melted to which you have added salt and pepper. Lift the steak carefully to the platter and baste with the butter and season- ing. Garnish with thin slices of lemon, parsley, tomatoes or watercress. A steak two inches thick requires twenty minutes for broiling; one and a half inches, fifteen minutes; and one inch, ten minutes. Club or Delmonico steaks are nice for small families. Mrs, Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Sochester, N. Y. Copyright, 1006, by Mrs. ATice Gitchell Kirk. Recipe 7. PAN BROILED STEAK. Materials. pleasure. Weight DIRECTIONS. Porterhouse, Sirloin or Club Steaks... Place over the fire a steel spider English Mutton .... ji. tx^- r^i. Boston Chops, Loin and when very hot put in any of the or French Lamb above meats which have been prepared Chops as for recipe for broiling by gas, and UTENSILS* *"™ them as soon as seared. Sear and g J s id r Fork ' *""^ again and so continue for five Hot PI ^tt r minutes. Then lower the flame under the pan and broil slowly for five min- utes more. This is for steak two inches thick. Be very careful that there is no frying. Turn all meats more often than when broiled under gas or it will be fried rather than broiled. Finish the same as the preceding recipe. The English Mutton and Boston Chops will re-quire fifteen minutes, and the ordi- nary American chop ten minutes. In pan broiling be very careful they do not fry, as mutton is fatter than beef. Mrs. Kirk's Card Index Cooking Recipes, Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. ' Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 8. LOIN OF VEAL. Materials. Measure. Weight. DIRECTIONS. Loin of Veal Salt 1% Teaspoonfuls Use care in selecting veal that Is White Pepper not too young and " green." The flesh UTENSILS" should be firm, rather pink, and good „,. „ •«, " t ^ sized tones. Wipe the above loin with Baking Pan Measuring Cup ^ damp cloth and place it in the bak- Basting Spoon jn^ ^^^. sprinkle with the pepper and , put the salt in one corner of the pan with half a cup of boiling water. Place in a very hot oven for about 15 minutes when it "will be well seared. Reduce the temperature to moderate heat and bake slowly, basting often. The time required will be &0 minutes for each pound of veal. Any method of cooking requiring long slow cooking, such as stews, fricassees, casserole, fireless cooking, etc., is especially desirable for veal. If you use a covered MEATS. 27 baking pan the basting is not necessary. The only object of the water is to keep the pan from burning and smoking until sufficient fat is obtained for basting. ■^ ... . K."- Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 4. Copyright. 1808, by Mrs. Alice GitcheU Kirk, Recipe 9. HAM BAKED IN CIDER. Materials. Measure. Weight. DIRECTIONS. Small Ham 1 Pepper H ?S°S£I „^?,l\*t^ ^^"\ thoroughly, rub Cinnamon % Teaspoonful well with baking soda and scrub with Celery Seed % Teaspoonful the vegetable brush. Rinse in cold Chopped Onions ... 2 Teaspoonlwls water, trim neatly, and «put into the ^''""* ^'^^' ^ ^^"""^ baking pan skin side down, Mix in UTENSILS: ^ '^^P. ^^^ *he seasonings and rub these - . „ .- ,, "' , n ~ I. wslJ i"to the meat and sprinkle thickly irni S^ SStol/"' r^!f ^ ^^?PP?d onion. Make a shee^ by adding slowly one-fialf cup of water — to one cup of flour; roll out in a sheet and cover the entire flesh of the ham, tucking down close to the skin. Fill the pan two-thirds full of hot sweet cider. Stand it in the oven and bake four hours in a moderate oven, basting often. When done remove paste and skin, trim the meat from the end bone, and decorate with a quill of paper. Place on a hot platter fat side down, garnish with parsley and pickled beets cut in fancy shapes. This is very nice served with cider sauce. Many like the addition of a bottle of wine or champagne instead of cider. Serve with sweet potatoes, tomatoes, spinach, cold-slaw and apple sauce. Twenty-five minuties is the usual time to allow to a pound. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Com Rochester, N. Y. Cppyright, 1906, by Mrs. Alice Gitdiell Kirk. Recipe 10. CROWN ROAST OF LAMB. Materials. Measure. Weight, DIRECTIONS. Double Rack of S^\t"^^. .::::::::::: 1% Teaspoon^ ^ Select two racks or Tibs of lamb White Pepper 5 ^"^ your butcher will turn and fasten Mashed Potatoes ... 3 Pints them together, on each side, with the bones about two inches long standing UTENSILS: ^ upright Set this crown roast into Baking Pan Measuring Cuji the baking pan and sprinkle with the Dastmg Spoon Measuring Spoon pepper; put the salt into the pan with _;;^ half a cup of boiling water. Cover the bones with oiled paper or pieces, of fat pork and put into a very hot oven for 15 minutes. Lower the temperature so the roast does not burn and bake in all 45 minutes, basting often. Serve on a platter with the center filled with mashed or riced potatoes and sprinkle with finely chopped parsley on the top. Paper frills should be put on the 28 THE PEOPLE'S HOME RECIPE BOOK. ends of the boneSc This Is also very nice stuffed with sausage when put into the oven. Then the potatoes are served in a separate dish. Loin or ribs of pork may be used in the same manner, garnished with fried apples. Mrs. Kirk'8 Card Index Cooking Recipes. Pubfished by Vawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 4. Copyright, 1908, by Mrs. Alice Gitchell Kirfc Recipe 11. CHICKEN FRICASSEE, Materials. Measure. Weight DIRECTIONS. Chicken . ,4 lbs. i Butter 3 Tablespoonfuls Sgiect a chicken which is tender; wX" ::::::::•:::;• i ?f„\'"P°°"^"'' singe and disjoint. Put into a colandei Grated Onion ."..'!'. ! 1 TablespoonM or frying basket and let the water run Salt quickly over it. Wipe each piece dry. ^^PP"' • • • • Put the butter into the spider and over ^^^^^1 not too hot a fire; dip the pieces in UTENSILS: flour. Put into the spider to brown on Steel Spider Stew Pan both sides. Remove the chicken and Tablespoon Measuring Cup add the flour ; stiT well. Add the water and seasonings. When boiling add the chicken. Cover and simmer gently for at least one hour or until tender. This must be cooked slowly or you will have a tough and tasteless chicken. When ready to serve, arrange the chicken on a platter and strainthe gravj over it. Garnish with triangles of toasted bread and parsley; Recipe 12. ROAST TURKEY WITH DRESSING. Materials. Measure. Weight. DIRECTIONS Turkey ; 10 lbs. Butter ............. Select a plump turkey having Salt ..!!'..!!!!!.!.! smooth, dark legs and the cartilage at Pepper the end of the breastbone should be UTENSILS' " '"^^.^^'" ^°^t ^^'^ pliable. Remove the _ J „ ... T TTMi j o „ hairs by holding the bird over an alco- Covered Roasting Long H died Spoon ,j^^j ^^^^ ^^ ^^.^^ ^ .^^^ ^^ T M . IT t n-f 1 1 tightly and light- itf holding turkey Large Meat Fork Oiled Paper J^^ ^j^ ^^^ changing the position of- _ ten until every part is singed. Cut off the head and with a pointed knife remove the pin feathers. For most housekeepers it is better to have the turkey drawn (that is the intestines removed and tendons pulled out) by the butcher. Now all that remains to be done is to wring a cloth from cold water and wipe the bird both inside and out, or by holding it under the cold water faucet and letting the cold water run through ; but do not let the fowl soak in cold water. Wipe dry. Truss by drawing the thighs close to the body and hold by MEATS. . 39 inserting a steel skewer from one middle joint through the body to the other. Cross the ends of the legs and tie securely with a string, covering quite well up with several thidcnesses of piled paper. Bend the wings so they fit closely to the body and then fasten both firmly with another skewer. Draw the neck skin well to the back and fasten in like manner. Brush well with melted butter and place in the roaster, breast down, laying strips of bacon over the back of turkey and dust well with flour. Cover the pan and place in a VERY hot oven for fifteen minutes. Gradually reduce the temperature until a moderate oven and then finish in a slow oven which will take about three hours. Add salt and pepper when half done and turn on its back. If you do not use a covered roaster put in sufficient water to keep pan from burning, then the turkey must be basted every fifteen minutes, watching carefully that it does not brown too fast; if it does, cover with several thicknesses of oiled or buttered paper.. Remove the string and skewers before serving. Garnish with parsley or celery tips. The true flavor of th^ turkey is preserved when it is not stuffed with a dressing. If it is desired, use three cups of grated white bread crumbs,, one tea- spoonful of grated onion,^ One-half cup of melted butter, one-half of finely chopped green pepper (sweet), one cup of chopped celery and one pint of well-washed and drained oysters and salt to taste. Mix togeither in the order given. If desired, a beaten egg or two may be added to this stuffing. Mrs, Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe "Mfg. Co., Rochester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk. Recipe 13. ROAST DUCK AND GOOSE. Materials. Measure. Weight. DIRECTIONS. Domestic or Wild St?ffiS.°-.^°--"- ^'"^^ *^^ ^"'^'^^ ^"^ remove the Salt ............... pin feathers, wash and scrub in hot Pepper water (if a ^oose use hot soap suds) TTTFNSTT-S- *'^^" draw as directed in the preceding „ , . „ ^ ' Tj ji J recipe for turkey. Wash in cold water Baking Pan Long Handled ^ j^^j^j^^ ^^^^^ ^^^ ^^^^^^^ ^. ^ Large Meat Fork Spoon and truss. Pllce the ducks in the bak- . ing pan, preferably one with a rack in the bottom, and cover the breast with very thin slices of bacon or salt pork. Bake in a very hot oven fifteen min- utes to every pound if wild ducks and little more than twice the time if do- mestic. Add half a cup of boiling water for each duck and baste every ten minutes. Serve onions and brussel sprouts or browned sweet potatoes, apple and celery salad or lettuce and orange salad. Roast Goose, Prepare same as for duck and rub the inside with salt and an onion cut in halves. Fill with prune stuffing and steam for two hours' and bake one hour, basting every ten minutes. 30 TllE PEOPLE'S HOME RECIPE BOOK. Prune Dressing. Cook one-half a pound of prunes by soaking over night and cooking slowly in a double boiler. Pare, "quarter and core three large tart iapples and add to the prunes which have been stoned and cut into pieces. Cook one-half cup of rice until tender, as in Recipe 1, under Vegetables. Shell and blanch a dozen chestnuts ; boil until tender and cut in pieces ; idd to the above mixture with one-half cup of butter, one-half teaspoonful of paprika and a good pindi of cinnamon. Mix all well together and it is ready for use, Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk. MEAT SUBSTITUTES and Substantial Meals Without Meat. (Including Menus Without Meat, Sandwiches and School Luncheons.) And God said : " Behold, I have given you every green herb bearing seed which is upon the face of all the earth, and every tree yielding seed; to you it shall be for meat." FOODS. Two General Classes. First — Nitrogenous or flesh forming foods and necessary to repair the daily waste of tissue. Second — Carbonaceous or heat producing foods and are the soiirce of our strength and energy. Flesh-formers — Meat, eggs, fish, milk, cheese, nuts, peas, oatmeal, rye, wheat, corn. A perfect diet consists of a correct combination of common food ma- terials, blended to suit the age, occupation, sex, and climate in which the individual lives. SUBSTITUTES FOR MEAT. Some vegetables are perfect substitutes for meats. All the grains, such as whole wheat, rice, barley, oats, corn and nuts, also cheese, peas, beans, lintels, macaroni, raisins, figs and bananas are meat substitutes. Other vegetables are important articles of diet, but they should not be made the basis of your dietary. " NO MEAT " MENUS. Breakfast — Eggs on toasted white bread, sliced tomatoes, brown bread and butter, coffee. Luncheon — Hot chocolate, bread and butter, lettuce salad. Dinner— Spinach soup, macaroni and cheese, cucumber salad, floating island, coffee. MEAT: SUBSTITUTES. 31 Breakfast — Blueberries and crdam, steamed eggs, toast, coffee. Luncheon — Cream cheese and pimento brown bread sandwiches, graham crackers, grape juice. Dinner — Barley soup, lima beans, mashed potatoes, cabbage salad with mayonnaise, black coffee, cheese and wafers. Breakfast — Breakfast food and cream, apple sauce, Graham gems, coffee. Luncheon — Cheese soufHe, milk biscuit, berries, tea. Dinner — Puree of peas, croutons, walnuts, apple and celery salad (Frenc^ Dressing), steamed rice pudding, coffee, cheese and wafers. Mrs. Kink's Card Index Cooking Recipes. Published by Yawman & Brbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 8, Copydght, 1908, by Mrs. Alice Gitchell Kirk, Recipe 1. BRESLAU OF MEAT. Materials. Measure. Chopped Beef, Veal sZ^n.±:::l cm directions. Butter 3 .Tablespoonfuls Fresh Bread Crumbs % Cup Beat the yolks and chop the parsley Cream or Milk .... % Pint fine ; then mix all the ingredients well ChoppedParsley... 1 TaWespoonful together. Brush custard cups well WOTcesVe'r^hire with melted butter and press the mix- Sance 1 Teaspoonful ture into them. Partly fill a baking Salt ....;... 1 Teaspoonful pan with boiling water, stand the cups Mushroom Catsup.. 1 Teaspoonful • •. . f,alfP in a nniVW nvpn for Nepaul Pepper ;r... % Teaspoonful i" «, and bake in a quick oven lor Kitchen Bouquet ... % Teaspoonful thirty minutes. When done, turn them Tomato Sa,uce ..... from the cups onto a heated dish, pour UTENSILS: around Tomato Sauce, garnished with Food Chopper Dripping Pan triangles or hearts of toasted bread and Bowl Custard Cups serve hot. Measuring Cup Egg Beater Tablespoon Teaspoon Mrs. Kirk's Card Jtidex Cooking Recipes. ' Pablisbed by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyngbt, 1906, by Mrs. Alice Gitchell Kirfc. Recipe 2. PICNIC PATTIES. Materials. Measure. DIRECTIONS. Pastry . . . : Chopped Chicken or ^ Ljjjg ^j^e patty pans with a rich Butter ............. 1 Tablespoonful pastry. Make a sauce of the butter, FJo«r •.... 1 Tablespoonful g ^.^^.j^ ^^^j ,,j.eam. Stir until it Meat Stock 72 Cup ... , , , ,t ^1 • • Cream % Cup thickens and add all the remaining in- Chepped Pimento . . 1 gredients. Fill the patties with this. Chopped Celery.... 1 Tablespoonful 5. ., ^ \. t. 1 • - t ^ Salt . . . . ........... Cover with a top crust. Bake in a hot UTENSILS:, oven. These are suitable for home ?^KoSn siucrPal "^^^ ^"-heons or picnics. ■Jtr- 32 THE PEOPLE'S HOME RECIPE BOOK. Recipe 3. Materials. Fine Chopped Ham. 1 Milk .... 1 Fine Vvhite Bread . Crumbs ^ . % Butter 2 Flour 3 Eggs 3 Slice of Onion 1 Paprika HAM SOUFFLE. Measure. Pint Pint Pmt Tablespoonfuls Tablespoonfuls Tablespoon Baking Dish Sieve UTENSILS: Measuring Cup Food Chopper Sauce Pan DIRECTIONS. Melt the butter in the sauce pan and cook the onion in this without browning; add the flour, paprika and milk ; let boil until it begins to thicken, then strain over the bread crumbs and ham. Mix thoroughly, at the same time stirring in the yolks of eggs and fold in the whites beaten dry. Turn into the buttered baking dish, set into a pan of hot water and bake in a mod- erate oven thirty to forty minutes. Strained tomatoes may take the place of the milk. Recipe 4. THE REAL SPAGHETTI A LA ITALIANNE. Materials. Measure. DIRECTIONS, Salt Pork or Bacon 4 or 5 Slices / olZT ^^'^^ } Tablespoonful p^^ ^he salt pork or bacon into Sweet pVppers '..'.'. 3 the spider, and after the grease is thor- Beef or' Veal ..*.... 6 Slices oughly cooked out, discard the pieces Tomatoes 1 Can of fat. Add the tomato paste to the FiL-;::::::::::::: i^abStlui ^^'^'^ -"^ ^h-" «oftenef add the Grated.Cheese 1 Cup onions and peppers well chopped. Spaghetti Then to this add slices of beef or veal TTTiTMCTT c ^°'' ^^ ""^"^ P^^ccs as you have persons c , e .^ urtNbiLS.: to serve). Let this simmer ten min- Grlr'^''" HoSrving Dish ^''.' P"«i"g in the tomatoes and salt. Moisten the flour with a little Water, . = , use to thicken and Jet cook slowly on the back part of the stove, while pre- paring the spaghetti which should be put into a kettle half full of boiling water, and boil rapidly from 15 to 35 minutes. Blanch in cold water. Have the hot dish in which you wish to serve in readiness, cover the bottom with the sauce, then some of the cheese and a generous helping of spaghetti re- heated by setting the dish in boiling water; another layer of sauce and a fine sprinkling of cheese capped by a piece of the beef or veal, and you have a genuine dish of the " real thing." Mrs. Kirk's Card Index Cooking Recipes, Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Afice Gitchell Kirk. MEAT SUBSTITUTES. 33 Recipe 6. LENTEN EGGS ON CODFISH CAKES, Materials. Ueasure. DIRECTIONS. Chopped Salt Cod- D'^^d p't*t"*° 2V> C^^ ^"* °^ ^^^^ *^^ codfish in small sitter .?.*.°!!.:"'. % xSElespoonful P^«<=es, peel and dice the potatoes, al- Pepper lowing full measurement and put both Eggs 6 into the stew pan in boiling^ water to Bacon 2 Slices boil. When' the potatoes are tender, OnToirGVated •.::::: l SSoS!"'^ ^-In and mash all well together, add the well-beaten egg, a dash of pepper UTENSILS: *"^ *^^ butter, beat up very nice and Stew Pan Vegetable Knife light. Take up by tablespoonfuls, mold Measuring Cup Tablespoon into flat cakes, dip in fine bread crumbs, ^ Teaspoon Frying Basket place a few at a time in your frying Kettle Egg Poacher Fry-pan basket and dip in hot fat until a rich brown, drain on blotting or brown paper and arrange on a hot platter. Poach six -eggs in your'egg poacher and lift carefully to the top of the cod; fish cakes. In the meantime have the bacon cut up very fine, throw into a fry-pan until the fat is out, add the onion, stir well, remove from the fire and quickly put in the vinegar and dip this over the eggs. Send at once to the table. This is a very nice breakfast or luncheon dish. This will make six or eight cakes. AH measurements level unless otherwise stated. Hecipe 6. BAKED BEANS. Materials. Measure. Weight. DIRECTIONS. White Navy Beans.. 1 Quart I^JtPojg*' u^ ^ '^- Wash and soak the beans over Tomato ^Sauce" !.'!!.■ 1 * Cup night in plenty of cold water. In the Salt 1 Teaspoonful morning wash and put them into the Soda J4 Teaspoonful kettle ; cover with cold water and bring Pepper % Teaspoonful slowly to the boiljng point. Add the soda when nearly boiling. Boil just a UTENSILS: moment and turn into a colander and Bean Pot Measuring Cup jrain well. Return to the kettle and Collnde? Sharp Kmfe cover with freshly boiled water and simmer until upon lifting some of th« ■ beans on a spoon and blowing on there the skins crack. , Now pour into' thp bean pot and bury the pork, which has been scored or the skin cut through in squares, in the beans: Mix the molasses and a quart of water from the beans together, pour this over, sprinkle with pepper, add a cup of tomato sauce if you like the flavor and cover with the rest of the water, reserving the remainder to use later over the beans if they bake dry. Bake in a mod erate oven covered for six or eight hours. These should be perfect in shape and just mpist. These may be done in the Fireless Cooker and browned in the oven for twenty minutes. Krs. Kirk's Card Index Cooking Recipes. Publislied by Yawman & Erbe Ktg. Cb., Socfa0ster, N. Y. Su|)plemeotal Set N& 4. Copyright, WOS, br Mrs. Alice Gitchell Klilb •—3 34 THE PEOPLE'S HOME RECIPE BOOK. Recipe 7. CHILDREN'S SCHOOL SANDWICHES AND LUNCHEONS. "Over the hills and through the valleys List to nature's wooing call, Seek the field, the shore, the wildwood,. Summer comes with joys for all." Of all the work a mothei has to do Jor her children, none is more trouble- some than putting up luncheons day after day with a due regard for variefy and wholesomeness, and for the fickle and often unreasonable taste of the- child. If one could only give chocolate layer cake or large cucumber pickles every day and nothing else, then, indeed, one might be sure the luncheon would be eaten and approved by the small gourmand; but when one has a maternal conscience such things must be dealt out infrequently, and bread and butter offered day by day — a diet to which most children are indifferent if not actively hostile. How to "do up" a luncheon which shall be appetizing, wholesome, and varied day after day, when often the larder is bare of dainties, is indeed a subject for study. It may be done oecasional.y with comparative ease, since woman's wit is equal to severe strain, but for ten months a year and twenty days a month — that gives the most ingenious pause. Sandwiches are to be considered first, because one begins with them every morning. A good plan is to have them of different kinds of bread, either of white and whole wheat each day, or perhaps better, of white one day, whole wheat the next, Boston brown bread the third, white again the fourth, and little baking-powder biscuit the fifth. Of course fresh baked bread will not do ; it must be at least a day old, anc} should be very thin, with most of the crust cut off ; not all by any means, but only the heavy edge. Sandwich fillings are legion, many of them nourishing and good, and a little handbook of suggestions is a boon to mothers, because invention fails so often. These combinations will be found easily prepared and' appetizing. Meat Sandwiches. — Cold roast beef chopped and slightly salted, between slices of white bread. Chicken, cut very thin and salted ; white bread. Boiled ham, chopped. very fine, mixed with a very little dry mustard; brov^-n bread. Roast veal, finely chopped, with a few olives mixed in ; brown bread. One very thin layer of chopped ham and a §lice of chicken ; white bread. Corned beef shaved very thin ; white bread. Salad Sandwiches. — Lettuce leaves on white buttered bread," with a very little French dressing made by mixing a teaspoonful of oil with a few drops of lemon juice and a little salt. Chopped watercress on buttered bread, white or brown, with salt. Very thin slices of cucumber, with salt; white bread. Thin slices of tomato, draired of all pulp and seeds and wiped dry; salt. Nasturtium leaves, with French dressing or salt. Lettuce with a little cream cheese spread on it, and salt or lemon juice. Watercress arid cream cheese. Celery, chopped very fine and mixed with either French dressing or a little mayonnaise; or merely with salt and lemon juice ; whole-wheat bread. Chopped green peppers mixed with cream cheese. Sweet Sandwiches. — Chopped dates, wet with- a little cream ; white bread. Orange marmalade ; whole-wheat or white bread. Figs, chopped fine and wet with cream; whole-wheat bread. Figs and nuts, chopped together; white bread. Nuts and raisins, chopped together; whole-wheat bread. Candied ginger, chopped ; white bread. Prunes, chopped with peanuts ; white bread. MEAT SUBSTITUTES. 33 Other mixtures are these : Hard-boiled eggs chopped and mixed with French dressing. Cream cheese, alone or mixed with chopped nuts ; Boston brown bread. Baked beans seasoned with lemon juice, mashed to a paste ; very thin white bread. Stewed oysters, chopped. Olives, chopped ; white bread. It is always best, if possible, to have two kinds of sandwiches, one of meat, eggs, or cream cheese, and the other of some sweet mixture, perhaps two of each. On the d^y the tiny biscuit are used there may be some thin slices of cold meat, with a couple of olives, for a change. Never warm or melt the butter, but beat until soft and creamy. The fill- ings may be made from all meats, most vegetables, eggs, cheese and the use of mayonnaise. Sandwiches depend upon the seasonings and it is very essen- tial to have these on hand so as to lend variety to the luncheons and outings. Season corned beef or chopped ham with mustard. Roast beef or boiled tongue with Harvey, Worcestershire sauce or horseradish. Lamb, with capers, tomato sauce, catsup or chopped mint. Chicken or veal with chopped celery or celery salt or chtJpped pimentos. (The latter are a sweet Spanish pepper put up in' little cans for 13 or 15 cents and a great addition in most, all cookery, particularly salads and sandwiches.) Fish with onion juice, parsley and chives. Nuts, cheese, eggs, mayonnaise, celery, cress, cucumbers, tomatoes and olives combined with meat and atiy of these vegetables make delicious sand- wiches. When they have to stand any length of time after making before they are to be used, pack in a stone jar and'cover with a cloth wrung out of cold water,' and when ready to be packed for the lunch wrap in oiled paper, keeping differ- ent foods separated by pieces of cardboard, and salads packed in tightly fitting jars. Recipe 8. SALAD SANDWICHES. Materials. DIRECTIONS. Tomatoes Ma^"nnaise^^^*^ " Cream the butter in the bowl. CWves ..^^. ...!..!." C"* the bread in round, thin slices. Salt and Paprika ... Butter. Have the tomatoes peeled and Chopped Peanuts .. very cold; slice thin and lift up with S'^^** the broad spatula on the bread ; sprinkle " ^'^ with salt and paprika. Cut the cheese TTTWMfiTT c ^^ t^^*^ ^s ^ wafer and have it round T, . r. r^. also. Lift this to the' tomato, spread &a^"^ ^"'^ Chopping Bowl with mayonnaise, chopped chives and Vegetable Knife Round Cutter peanUts. Cover with another round of buftered bread. Press well together. These may be changed to a most delicious salad by cutting the slices of. tomatoes quite thick ahd seasoning with salt and paprika. Then cheese and mayonnaise, another slice of tomato with seasoning; cheese, mayonnaise, chives and chopped peanuts on top. Serve on lettuce. Urs. Kirk's Card Index CooIdnK Recipes. PuWished by Yawman & Brbe Mfa Co., 'Rochester, N. Y. _ . Supplemental Set No. 3, Copyright, 1908, by Mrs. Alice Gitchell Einc 36 THE PEOPLE'S HOME RECIPE BOOK. Recipe 9, HAM SANDWICHES. Materials. Measure. Weight. _ DIRECTION'S. Cold Boiled or CoWoikrTong«; t lb! . Chop. the meat fin.> pound and Cold Chicken ' % lb. ™x well in a mortar. If you do not Hard Boiled Eggs . . 4 have a mortar and pestle, put the meat Soft Mustard 1 Teaspoonful through the chopper two or three times 2{i^F^^ vfJ^r%l ■ • • ^ Teaspoonful ^nd work well with the back of a spoon bait and Faprika ... „ .^, ^ j i, -it, Mayonnaise beason with mustard, salt, paprika and Bread capers ; moisten well with mayonnaise ; Butter , chop whites of eggs fine, add to this and mix all well together. Put the UTENSILS: yolks of the hard boiled eggs through Food Chopper Mortar and Pestle the vegetable press or sieve, season IteTp^f ' fFeturing Spoon ^^J salt and paprika and mix with Spatula Vegetable Press sufficient mayonnaise to spread. Cream Spoon the butter as usual, cut thin slices o£ bread, spread with the creamed butter. On one slice spread the meat mixture, on the other the egg mixture Press well together, wrap in oiled paper and pack. Be sure these (and in fact all sandwiches) are moist. Anything but a dry sandwich. If preferred, ham alone may be used with perfect results, either sliced or chopped and well seasoned. If lettuce is used with them shred it fine, * Mrs. Kirk's Card Index Cooking Secipes, "" Published by Yawman & Erbe Mfg. Co., Rochester, N Y. Supplemental Set No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kirk. Recipe 10. CHICKEN SANDWICHES. Materials. Measure. Weight DIRECTIONS. Cold Chicken 'kt^lAALk'^'^^V^VJ" P"t any bits of cold chicken also bhreaaed Lettuce .. ., i li » ,, i. , , Nuts the celery through the food chopper. Mayonnaise using the fine cutter. Season well with Salt and Paprika i. . . salt and paprika and a dash of cayenne gyjjgj. pepper. Now mix well with the may- onnaise, half of which is whipped UTENSILS: • cream. Spread thin slices of bread with Food Chopper Sharp Knife " crusts removed with plenty of creamed Spatula Bowl butter. Spread the lower slice with SP°°" ' "y^^^'P Churn the chicken, mayonnaise and shredded , lettuce, and the upper slice with the nuts. Press well together ; pack in a jar covered well with a towel -wrung out of cold water. Qr, if preparing them for a picnic wrap them in oiled paper. If a sliced chicken sandwich is desired cut the chicken as thin as pos- EGGS. 37 sible, spread with the mayonnaise — a little shredded lettuce on top of that and put between buttered slices of bread, trimming the edges neatly. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mig. Co., Rochester, N. Y. Supplemeiital S«t No. 3. Copyright, 1908, by Mrs. Alice Gitchell Kirk. EGGS. (Steamed, Deviledj Stuffed, Scrambled, Curried and Omelets.) "We learn from mistakes, from experiences, even more than from success." "The discovery of a new dish does more for the happiness of man than the dis- covery of a star." (All meiasurements are level unless otherwise stated. Flour is sifted before measuring.) The housekeeper who has given little or no thought to the composition of eggs has much to learn of this very nutritive food. While this food, the £gg. is in common use and probably always will be, a little more thought should be given to the best ways of cooking it. One of the sirhple things to remember in cooking is that the albumen In the egg coagulates at a high temperature ; hence to have that soft creamy consistency, be careful of extremes in heat and too long a time over the fire. Eggs for cakes and souffles should be separated and the whites and yolks beaten separately.* The main thing in the white is the amount of air that is beaten into it. The white of the egg never acts chemically upon any of thp ingredients with which it is mixed, but the membrane being tough it has the power of sustaining the air beaten into it ; when carefully folded into the batter it sustains that lightness to the end, if carefully baked. 'Hot or warm water makes a much more tender omelet than milk, and there is no reason for failure of these most toothsome articles if one is reason- ably careful. A good omelet pan is as necessary to success as good eggs. A good steel spider, smooth, and the right temperature will go a long way toward producing good results. It is the practice which makes perfect, and if you fail, try again for, " The man, or woman, who never makes any mistakes in life never makes anything else." Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 1. EGGS STEAMED. Materials. Measure. Wdght DIRECTIONS. Eggs 4 Boiling Water ..... 2 Quarts Put the eggs into the stew pan UTENSILS* containing the boiling water and cover. T C.X 75 T? /^ If you use natural gas the entire plate Large Stew Pan Egg Cups ^^J^^^^ ^^^^ ^^ ^^ « ^^^ ^^^^^^ ^^^ ^j^^ , , — — - , r, pan entirely off the stove. Let stand ten minutes. The white, will be of a 38 THE PEOPLE'S HOME RECIPE BOOK. creamy consistency, the yolk perfectly cooked, and altogether much more wholesome than the leathery white which is the- result of rapid boiling. If you should add six eggs let stand fifteen minutes. One egg, one quart of boiling water, cover and let stand live minutes.. Mrs. Kirk's Card Index Cooking Kecipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1908, by Mrs. Alice Gitchell Kirk. Recipe 2. UaterialSi Strictly Fresh Eggs Salt and Pepper .... Toast Boiling Water Butter ., POACHED EGGS. Measure. Weight. DIRECTIONS. UTENSILS: Egg Poacher Spatula Fill the egg poacher or spider with boiling water. Draw the poacher tc one side of the stove where the water cannot possibly boil. Carefully break the eggs into the sections, cover and let stand three minutes or until the white is " set." Instead of covering you can dip the hot water over the eggs until they look pink. With^our spatula carefully loosen the egg and remove to a nicely browned and buttered piece of toast, cut round. Season with salt, and a dash of paprika, garnish with a bit of parsley and you not only have an attractive dish but if care- fully done a wholesome one as well. Mrs, Kirk's Card Index Cooking Recipes. Published hy, Yawman & Erbe Mfe. Co.. Rochestei^, N. Y. Copyright, 1906, by Mrs. AHce Gitchell Kirk. Recipe 3. Materials. Fresh Eggs 6 Large Slices of Ham HAM AND EGGS. Measure. Weight. DIRECTIONS. UTENSILS: Steel Spider Fork Hot Platter Spoon Broad Pancake Turner or Spatula Have the spider very hot. Put in the ham, sear and turn ; sear and turn again. So continue until the fat on the ham is a golden brown. Draw the ham from the fire, cut the ham in six small pieces, and arrange oti the- platter. Break the eggs in the fat. Be sure it is not so hot as to bubble and splutter. With a spoon dip the fat over the egg until a white film forms on the yolk; remove to the slices of ham. Serve at once, garnished with cress and slices of lemon. Mrs. Kirk's Card Index Cooking Kecipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 190Q, by Mrs. AUce Gitchell Kirk. EGGS. 39 Recipe 4. LUNCHEON EGGS. Materials. Measure. DIRECTIONS. Tomato Sauce % Pint ?oest^.°.'!!'!.^f.f. :: ^ Make a tomato sauce according to Paisley ..!.!!"!!!! Recipe 1 in saucefe. Chop the whites Cream % Cup of the eggs very fine and add to this Salt and Pepper — sauce with the cream, salt and pepper^ Arrange four dainty slices of toast on UTENSILS: a platter and pour over this sauce, Double Boiler Tablespoon forcing the yolks through the ricer ^^»"fe Potato Ricer qj. cliopped very fine. Sprinkle this . over the top. A little grated cheese may be added to the tomato sauce when you have it. If there is too much acidity in the tomatoes which might make the sauce curdle, add just a pinch of soda. Recipe 5. DEVILED EGGS. Materials. Measure. DIRECTIONS, Eggs 6 Pf^^^j^ 1^ TablespooHful Put the eggs into warmVater and Melted ButteV." !.'.'! ." 1 Tablespoonful bring to the boiling point which is 312 Salt and Paprika to degrees. Lower to about 200 degrees taste and keep them there for thirty minutes. Put into cold water. Shell, cut into UTENSILS: halves lengthwise and remove yolks; Tablespoon Stew Pan put them into the bowl, add melted Mixing Bowl Wooden^Bowl and ^^^^^^^ ^j^^ pimento and ham chopped ; add the other ingre4ients, re-fill the • whites and fasten the. correisponduig halves together with toothpicks. Dip first in egg and then in bread crumbs, repeat once more and fry in hot fat. Serve wrapped in tissue paper, the ends fringed and tied for picnics, or, put on hot platter and pour white sauce or Mexican sauce around when served at home. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & "Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice GitchcU Kirk. Recipe 6. - FRIED STUFFED EGGS. Eggs^!*.'"f!'; 6 **"'""■ DIRECTIONS. Melted Butter 3 Tablespoonfuls Anchovies or Sar- Hard boil the eggs as for Recipe dines 3 or 3 jq^ cut lengthwise and remove the yolks S^XMuVtard ■.:::l Sl^oSS -d mash, season with all the ingred- Salt !.- lents given, mixing well. Ke-fill the Paprika % Teaspoonful whites, put two halves together, fas- UTENSILS: tening with a toothpick. Roll in egg lirife""^^" TeaspoC" and bread crumbs and fry in a hot Kettle Frying Basket fat. 4© THE PEOPLE'S HOME RECIPE BOOK. Recipe 7. PLAIN 'OMELET. Materials. Measure. Weight. DIRECTIONS. Eggs 4 SrnSr.:;::;: \ SSSr^ pe a steel spider always for an Butter 1 Tablespoonful omelet. Fry or frying pans are both A little grating of too thin and the omelet would heat too Nutmeg.. • ■ „ . , ,, quickly in the center. Put the butter Sairr'."^^-".'?^.::: iTea'SoonM"' into the spider and heat slowly. Break the eggs into the bowl and only beat sufficient to thoroughly mix the whites UTENSILS: and yolks; add the water and season- Flat Egg Beater Sted^Spider j^gg except parsley. Draw the pan to Tablespoon Ho^tpfatter the hottest part of the stove and when Teaspoon very hot, but the butter not browning, , add the eggs all at once. Let set a moment and then with your spatula loosen the omelet at the edge, allowing the thin portion or uncooked part to run under and so continue until the omelet is " set." Now sprinkle over the parsley finely chopped and with your spatula turn over one-third of the omelet, then fold once more as you turn it out. Serve at once. More failures are reported to me in omelets than in almost any other branch of cooking. Each and every detail must be carefully followed to insure success. The steel spider, perfectly smooth, is the first requisite, then do not beat the eggs too much, twelve or fifteen minute beats will usually do the work, and the butter, while hot, must not be brown and smoking. These directions carefully fol- lowed — not once but always — ^you cannot fail. This omelet may be varied by chopping ham Very fine — two tablespoon- fuls vifhen chopped — and adding just before folding. Then you have a ham. omelet. Peas, tomatoes, oysters, bacon, red and green peppers, sweetbreads ' and grated cheese all lend variety to a plain omelet. Mrs. KirVs Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Qitchell Kirk. Recipe 8. EGGS SCRAMBLED WITH PIMENTOS. Materials. Measure. Pimentos 1 Onion Juice 1 Teaspoonful Chopped Parsley ... 1 Teaspoonful Eggs 4 Sauce Pan Double Boiler UTENSILS: Wooden Spoon Tablespoon DIRECTIONS. Drain and chop the pimento fine. Add the onion juice, salt and pat«Iey and simmer for two minutes. Scramble the eggs in the double boiler and when nearly finished add the pimentos and finish together. EGGS. 41 Recipe 9. Materials. Butter Bread, grated Eggs Salt Paprika Sweet Green Pepper (small) 1 BREAD OMELET. Measure. Tablespoonful % Cup DIRECTIONS. % Teaspoonful Preiiare the pan the same as for Plain Omelet. Soak the bread crumbs in just enough milk to soften.. Beat the yolks of the eggs separately. Add to the yolks the seasonings and bread crumbs. Mix well, very gently fold in the well beaten whites and the pepper finely chopped. Pour into the spider, leave for a moment over the fire. Then cover and set over a very moderate . heat for ten minutes. Cut nearly through the center, fold and turn on to a hot platter, and serve at once. This omelet is very nice without the pepper although the tone of the pepper to those who like it is a great addition. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. Copyright, 1006, by Mrs. Alice Gitchell Kirk. UTENSILS: Steel Spider Two Bowls Egg Beater Measuring Cup Chopping Bowl and Knife Recipe 10. CURRIED EGGS. ■ Materials. Measure. DIRECTIONS. Eggs 6 Put the eggs into boiling water ""*°"* *--^ and let cook just below the boiling Butter 1 Tablespoonful poi^t foj. thirty minutes. Put at once Bacon Fat 1 Tablespoonful, into cold water and when cool slice Curry Powder 1 Teaspoonful thin around a mound of rice on a hot Flour 1 Teaspoonful - chop plate. Have .the onions peeled „ , ... ^ , „ and sliced very thin and put with the Stock or Water .... 1 Cup ^^^ j^^^^ ^j^^ ^^^^^j^ ^^jj^^t- ^^^^ ^^^jj '^■'^^ the onions are soft and yellow ; now add all the remaining ingredients, stir UTENSILS: until boiling and the desired thickness. Strain this curry sauce and serve at VegetaJ)le Knife Tablespoon o^ce. Garnish with SMveet red peppers, Sauce Pan Double Boiler cut in fancy shapes. Recipe 11. EGGS A Materials. Measure, Eggs 4 Parmesian Cheese . . Butter 2 Tablespoonfuls Cream Chopped Parsley . . . Salt and Pepper .... Toast UTENSILS: Baking Dish Chopping Bowl and Tablespoon Knife Toaster LA SUISSE. DIRECTIONS, Spread the butter in bits over the bottom of the baking dish, then a layer of cheese, then break the eggs. Salt and pepper, a little cream, then add an- other layer of cheese. Put into a mod^ erate oven 10 minutes, or until the eggs are set. Garnish with parsley and serve hot. 43 THE PEOPLE'S HOME RECIPE BOOK. Recipe 12. EGGS AU GRATIN. Materials. Measure. DIRECTIONS. Eggs 4 Grated Cheese Have some boiling water in the S^" spider with the vinegar and a little -.^^^^"^ , ™ . 1 J. 1 salt. Use an egg poacher if you have Vinegar 1 Tablospoonful . . , , , , ■ ., -j-Qj^gj it ; if not, break the eggs into the water ; cook slowly until the eggs are set; lift UTENSILS: out carefully and set on' rounds of but- Egg Poacher Broad Spatula tered toast. Sprinkle each egg with d bpider j-^^jg grated cheese, brown quickly in 4 hot oven and serve. SAUCES. (For Meats, Fish, Vegetables, Puddings and Frozen DessertSi) " Sauces and soups are the fine art of cookery and the person who understands them must understand' tastes and flavors and possess a trained palate." (All measurements leveL Flour sifted before measuring.) It is considered a great art by a few cooks and housekeepers to make good sauces. Unfortunajtely, it is the few rather than the many who recognize this or really take the trouble to make sauces properly. They hurry over therii and subject them to too much heat and consequently send to the table a thick, disagreeable paste, lumpy or thin and watery. To make good sauces takes a little time, but it is quite worth while as gravies and sauces constitute the perfection of entrees; even for a simple hash it is very necessary to make them with care. When one becomes familiar with a basis for all sauces others are quickly, and easily made. Sauces are intended as an accompaniment to the meat, fish, vegetable or pudding with which they are served and should be in perfect harmony with it. They should never be so prominent in flavoring or served in such quantity as to lose sight of the main dish. Pale sauces and gravies are, not desirable, and this can easily be remedied by always having a bottle of Kitchen Bouquet in the kitchen, and using it sparingly as so little is required to produce the re- quired color and flavor. If you wish a white sauce, have it white ; if a yellow one, yellow; and a brown sauce should be brown- Browned flour is also ex^ SAUCES. 43 cellent for thickening and coloring and gives a fine flavor but double the given amount of flour when desired browned. Serve a sauce as soon as possible after making as there is danger of separating. If necessary to keep hot, set in a pan of hot water. All sauces are made or derived from brown or white sauce and the flavoring makes the numerous changes. The basis for this is one rounding tablespoonful of butter, the same of flour and one-half pint of any desired Hquid, such as stock, strained tomatoes, milk, cream, water, etc. Certain sauces belong to some particular vegetable, meat, fish or dessert, such as brandy sauce with plum pudding, cranberry sauce with turkey, apple sauce with pork, mint sauce with lamb, and caper saucB with mutton. A general principle in uniting niaterial for sauces is, rub butter or fat and flour together, and soften with a little of the hot liquid which is heating in the double boiler; stir all together until it is the desired thickness. In this way the flour is most thoroughly cooked, besides more digestible than when cooked in the fat. The main or standard seasonings are salt, pepper, paprika, onion, bay leaf, Worcestershire sauce, Tobasco sauce, mint, capers, an4 flavorings from- meats, fish, stock or vegetables. The thickening may be flour, bread crumbs, yolks of eggs, arrowroot, cornstarch or vegetable puree. There are many fruit sauces very n|ce for puddings and ice creams made from crushed fresh fruits and the juice and sugar cooked to any desired thickness. Recipe 1. WHITE SAUGE. Materials. Measure. DIRECTIONS. Butter 1 Rounding Table- Flour 1 Rounding Table- . ^"b the butter and flour together spoonful in the double boiler. When smooth Milk 1 Cup add the milk. Stir over the fire steadily |alt ^ Teaspoonful unty jj thickens. Add the seasoning Pepper % Teaspoonful j 'j. • j r . . . . 1 Slice Butter 1 Tablespoonful Flour 1 Tablespoonful Salt Pepper Parsley ,1 Sprig Vinegar or Lemon Juice 1 Tablespoonful UTENSILS: Stew Pan Measuring Cup Double Boiler Tablespoon Colander DIRECTIONS. Scrape the vegetable oysters and throw at once into cold water with the vinegar or lemon juice to prevent discoloring; cut thin slices; put these into the stew pan with the boiling water, onion and sprig of parsley ; cook slowly thirty minutes or until tender. Put the milk into the double boiler, add the butter and flour rubbed together, stir until it is smooth and begins to thicken. When the vegetable oyster is done rub through the colander and pour into the double boiler, season and serve. veg:^tables, gi Recipe 8. POP-CORN SOUP. Materials. Measure. DIRECTIONS. Ears of Com a Butte" !!".!!!!! ■.,"!!! 2 TaUespoonfuls ^"* *^^ *"^^^ *"t° the double boiler Salt 1 Teaspoonful over the fire with the bay leaf and Milk 1 Quart onion. Score each row of corn down pio^i' o T t,i t ^ *^« center with the sharp knife and Pepper' '.i ! ! 1 ! ." ! ! i ! ! ! ^ Tablespoonfuls ^jj ^^ ^j, ^ ^.jj^^ ^^^ ^^^f^^. ^^ ^ ^^^^ Pop-Corn together, moisten with a little of the hot soup, to make a paste, and turn Sharo Veeetable Tabiesoo '"*° *^^ "^^^'^' ^*'''- constantly about Kmfe Double Boiler ^^e minutes, or beat with egg beater. Measuring Spoon Serve with pop-corn mstead of wafers. VEGETABLES. (Full directions for cooking all kinds of vegetables and retaining their delicate flavors.) "We go on in the beaten path without profiting by the varieties to be found on every side." (All measurements level unless otherwise stated. Flour sifted before measuring.) Vegetables are divided into four groups : 1. Muscle Building or Nitrogenous. — ^These take the pliace of meat and are such as peas, beans, lentils, and nttts.. 2. The Heat and Energy Producers. — ^These must be used in larger quan- tities than the jnuscle building foods. They are rice, white and sweet pota- toes, white bread, macaroni, spaghetti, chestnuts and the cereals. 3. Fat Producers. — ^These include nuts and olives^ This group is one not so largely used or considered. Many times used only as " extras " when we have company. This is a grave mistake. 4. The vegetables of this group are important as cleaners and are largely water, mineral water and fine flavoring. They include lettuce, radishes,, cab- bage, celery;. in fact, all the green succulent vegetables come under this head and are used largely in sa^ds. '• All vegetables should be cooked in uncovered vessels in boiling water. Vegetables growing above ground should have salt adde3 to the water. Underground vegetables, such as turnips and beets, should be cooked in boil- ing, unsalted water. Dry vegetables, such as old peas and beans should be soaked over night in cold water. To freshen vegetables when wilted, soak an hour in cold water. Never add salt as it softens them ; particularly is this true of cucumbers. All vegetables must be thoroughly cleaned before usinpf and nothing is better for this than a vegetable brush and a sharp pointed knife. Many pages might be written on the food value of vegetable diet. It is 52 THE PEOPLE'S HOME RECIPE BOOK. the one thing in cooking that requires care ; it is the one thing that does not get it. There are general principles underlying all vegetable cooking which are easy for every housekeeper to understand, if her interest can be aroused to do it. As vegetables are generally cooked they are tasteless and there is no branch of cooking as carelessly done, both at home and in hotels and restau- rants, as the cooking of vegetables. Practically all the elements necessary for the building of the body are found in vegetables and with these are included nuts and fruits. Health and nutrition depend upon the right selection and combination of these. There is such a variety of vegetables to be had in every state. Combine with this their clean and wholesome qualities and it is a wonder we are such a meat eating nation. But vegetable cooking requires greater care than cooking meat. Careless and rapid cooking dissipates the flavor and then we have a tasteless article. Vegetables should not be closely covered while cooking. They are full of volatile oils — some more than others — and if these with the gases generated by cooking are not allowed to pass off into steam the vegetables are dark and strong in flavor. Our living, habits, and character are largely dependent upon what we eat and we must, to sustain life, eat every year about half a ton of cooked food. One can readily see that a large proportion of the health, » comfort and happi- ness of the home comes from the dining room and kftchen. How important it is, then, that we and our daughters should be educated along the lines of cookery. The practical kind where they can apply their chemistry both in the kitchen and laundry if need be ; their physiology in the selection and cooking of foods ; their lessons in fine arts, in the harmony of foods. Never be at the mercy of your cook, but know these thiiigs yourself. If you do not you will have not only badly cooked foods but unfriendly combinations. Recipe L BOILED RICE. Materials.* Measure, Sah .'.'.'.°.'.'.y.'.'.'.['.'.[ % Teaspoonful „ B uy the best South Carolina whole Boiling Water ...... 2 Quarts nce and put the given amount into cold water, washing well. Repeat sev- UTENSILS; eral times. Then cover with cold water One Large Stew Measuring Cup and soak over night or for several Pan Colander ^^^^^^ Have the Stew pan ready with ■„ the boiling water, drain the rice, and add a little at a time so as not to stop " the rapid boiling. Let boil very rapidly for ten or fifteen minutes, or until a kernel is soft under pressure with a fork. Drain in a colander and hold under the cold water faucet, letting the cold water run slowly over it. This removes the starch and whitens the rice. Now sprinkle with salt and set the colander on a pie pan in a warm oven to dry, occasionally tossing the rice up and down. This is a fine substitute for potatoes at least twice a week and may be served with a little pitcher of melted butter or butter and sugar or a rich brown gravy. - . .. . ^!^- Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No.' 2. Copyright, 1908. by Mrs. Alice Gitchell Kirk VEGETABLES. 53 Recipe 2. RICE CROQUETTES. Materials. Ueaanre. Rice ...... i 1 Cup Milk ^4 Cups Yolks of Eggs 4 Chopped Parsley .. 1 Tablespoonful Salt and Pepper ^ UTENSILS; Frying Basket Measuring Cup Kettle Tablespoon Egg Beater Double Boiler DIRECTIONS. Wash the rice and put into the double boiler with the milk. Cook until all the milk has been absorbed by the rice. Add the beaten yolks, pars- ley, salt and pepper. Mix and cool. Shape in any desired form, roll in beaten -egg and bread crumbs, set in the frying basket and dip into hot fat. These may be served with cream or tomato sauce. They may also be shaped like little nests and a nice bit of jelly put in theiii when ready to serve. , Recipe 3. Materials. Chopped Potatoes .. 5 Sweet Green Pepper V^ Salt"^ ............... Butter 2 Chopped Parsley ... 1 Onion , 1 POTATOES O'BRIEN. Measure. TablespoorifuJs Tablespoonful Tablespoonful UTENSILS: Steel Spider Tablespoon Chopping Bowl and Knife Measuring Cup biRECTIONS. Peel and slice a medium-sized onion and remove the seeds from the pepper. Chop both fine, also parsley. Chop the potatoes and mix with the first mixture and salt. Put the butter into the steel spider — or half butter ^.nd half fryings; when hot add the pota- toes. Smooth, and when they brown stir them up. Dp not cook them too fast. When done press to one side of the spider, brown and turn out on a hot platter to serve. Recipe 4. HASHEt) BROWN POTATOES. Materials. Measure. Cold Boiled Pota- toes 2 Salt % Teaspoonful Pepper Cream 4 Tablespoonfuls Butter i 1 Tablespoonful UTENSILS: Steel Spider Tablespoon Measuring Spoon Chopping Bowl and Kmfe DIRECTIONS. Chop the potatoes rather fine, add salt and pepper and the cream ; put the butter into the spider; melt; add the potatoes, smooth down nicely, cover, cook a moment over the fire and push back on the stove where they will cook slowly 10 minutes. Turn out on a hot platter as you would an omelet. '"• S4 THE PEOPLE'S HOME RECIPE BOOK Recipe 5. POTATOES AU GRATIN. DIRECTIONS. Materials. Measure. Weight. Potatoes (boiled)... 5 Cream 1 Cup Flour 1 Tablespoonful Eggs 3 Yolks Stock or Milk 1 Cup Butter 2 Tablespoonfuls Grated Cheese 6 Tablespoonfuls Salt 1 Teaspoonf ul Paprika % Teaspoonful Sweet Pepper, red and green 1 of each UTENSILS: Fry-pan Baking Dish Bowl Egg Beater \ Potato Knife Rub butter and flour together un- til smooth in the fry-pan, add stock and cream and stir until it boils,- take from the fire, add the yolks well beaten," cheese, and seasonings. Put a layer of this sauce in the bottom of a baking dish, sprinkle over this some of the peppers chopped fine, then a layer of the potatoes sliced, another layer of sauce and peppers, and so continue, having the last layer sauce; sprinkle bread crumbs over the top and a few small pieces of butter and bake in a quick oven until brown. Serve in the dish in which it was baked. Mrs. Kirk's Card Index Cooking Recipes. -Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 6. LIMA BEANS. Material. Measure. DIRECTIONS. Lima Beans 1 Can ,i ^ ,, ,• t .-v Butter 3 Tablespoonfuls Choose the small lima beans. Open Yolk of Eggs 2 the can, drain, and rinse well with cold Parsley 1 Tablespoonful water. Put over the fire with just kltXntequ^t-:: ^A TeS^rnTul'^' enough water to keejx them from burn- Sprig of Mint 1 ing until w^ll heated through. Beat X the butter and eggs well together, add- UTENSILS: jj^g ^jie parsley finely chopped and all Stew Pan or Chafing Dish the remaining seasonings. Add the Teaspoon Tablespoon gauce carefully to the beans and when , hot serve at once. Peas are very nice " prepared in the same manner. Mrs. lark's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 7. PLAIN ASPARAGUS. Materials. Measure. DIRECTIONS. Asparagus .' . . 1 Bunch Butter 2 Tablespoonfuls ..^r , n i. i i! Salt 1 Teaspoonful Wash well a bunch of asparagus \ cut off the very hard portion and tie UTENSILS: in small bundles. Put them upright Ta,bleapooflj Teaspoon into a kettle of water, leaving the tips Parmg Knife out of tKe water for the first fifteen _____ minutes. Then cover with bojljng water and cook until tender. Drain, VEGETABLES. 55 This may also be Pour over a sauce put into a dish and pour over the carefully melted butter, served on nice squares of toast arranged on a hot platter, made as follows: Rub one tablespoonful of butter and one of flour well together in a stew pan; add one cup of cold milk and stir constantly until it reaches the boiling point. Add salt and pepper and strain over the asparagus and toast. An egg beaten into the sauce just as you remove it from the fire is a nice addition. Serve also with HoUandaise sauce for a change. Mrs. Kirk's Card Index Cooking Becipesi Published by Yawman & Erbe Mig, Co., Rochester, N, Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 8. ASPARAGUS TIPS IN PATTIE CASES. Materials. Measure. DIRECTIONS. Pattie Cases 4 ^sPfragias Tips .... 2 Cups Select fresh, tender asparagus and Milk and Cream ... 1 Cup . . • . . _,. ■ j ° .. Butter 1 Tablespoonful cut m mch length pieces down the Flour 1 Tablespoonful Stalk as far as tender. Throw into Salt and Pepper . . . plenty of rapidly boiling water and boil UTENSILS- until tender. Drain and save the water _ _ rj. ., ' with the remaining stalks for soup the Sauce Pan Tablespoon next day. Make a white sauce with Measuring Cup ^j^^ ^^jj^^ ^^^^^^ ^^^^^^^ ^^^^ ^^^ ^^^_ , sonings. Add the asparagus, mix care- fully so as not to have the pieces mashed. In the meantime have the pattie cases heating; fill, set on a small paper doily on a hot plate and serve at once. Recipe 9. BAKED STUFFED TOMATOES. Materials. Measure. Tomatoes 4 White Bread Crumbs Grated Onions .... 2 Tablespoonfuls Egg 1 Salt and Paprika .. Butter Chopped Parsley ... 1 Tablespoonful UTENSILS: Vegetable Knife Grater Egg Beater Baking Pan Measuring Cup DIRECTIONS. Choose medium-sized tomatoes of uniform size, wipe clean and cut at the blossom end. Scoop out the pulp and mix an equal quantity of bread crumbs, the chopped onion — less onion if you do not care for the flavor — seasoning and the egg beaten. Fill the tomatoes, put a piece of butter on top, sprinkle with bread crumbs and bake in a but- tered pan with hot water just covering the bottom. Baste with melte^ butter mixed with a little water and bake in a moderately quick oven 16 to 20 minutes. 36 THE PEOPLE'S HOME" RECIPE BQOK. Recipe 10. SWEET POTATOES EN CASSEROLE. Measure. Materials. Sweet Potatoes .... Butter Sherry 2 Tablespoonfuls Maple or Brown Sugar 2 Tablespoonfuls DIRECTIONS, Casserole Sauce Pan UTENSILS: Vegetable Knife Tablespoon Select medium-sized potatoes of uniform size. Pare and cut in halves lengthwise, put into the sauce pan, cover with salted boiling water and boil five minutes. Drain. Mdt the butter and pour into the casserole. Put in a layer of potatoes, sprinkle lightly with salt, bits of butter and plenty of grated maple or brown sugar. Thep another layer of potatoes and so continue until all are used. Add two tablespoonfuls of water and the same of sherry. Gover and set in a moderate oven to bake for twenty or thirty minutes. When done the potatoes should be moist with a little thick syrup in the dish. The sherry may be omitted if you do not use wines. Recipe U. GLAZED SWEET POTATOES. DIRECTIONS. Materials. Measure. Sweet Potatoes .... 6 Gran. Sugar Vs Cup Water % Cup Butter ..,. Vn Tablespoonful UTENSILS: Sauce Pan Baking Pan Measuring Cup Wash and pare medium-§ized po- tatoes, cut in halves lengthwise and throw at once into cold water. Have boiling salted water in the sauce pan; put in the potatoes and boil eight or ten minutes. Drain. Boil sugar, water and butter three minutes or until a syrup. Dip each piece of potato into this, put into the baking pan and bake 15 minutes. Baste them two or three times with the remaining syrup. Recipe 12. MASHED TURNIPS. MattTials. Measure. T)TP'P"PTTr»MQ White Turnips 6 mKfcCTIONS. Butter 1 Tablespoon c i x £ i • Pepper select farm, white turnips or the Salt ruta-baga, a large, yellow variety. C''eam 1 or 2 Tablesp'fuls Wash and pare, cut in slices and throw UTENSILS' '"*° boiling salted water. Cook uncov- Stew Pan Small Wooden Spoon ^'^^^' just below the boiling point until Potato Ricer or Wooden Potato Masher tender. Drain and shake a moment over the fire until dry. Press through the potato ricer or mash and season with salt, pepper, butter and cream. Heap VEGETABLES. 57 in a vegetable dish with a dash of paprika on top and serve very hot with duck or mutton ; also very nice with roast pork or spare-ribs. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Roche«er, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk. Recipe 13. CREAMED CABBAGE. DIRECTIONS. Materials. Measure. Finply Cut Cabbage 1 Quart Butter 1 Tablespoonf ul Egg 1 Cream % Cup Vinegar 14 Cup Pepper and Salt . . . UTENSILS: Sauce Pan Tablespoon Measuring Cup Slaw Cutter Cut hard white cabbage fine and stand rn cold water for an hour ; drain and place it in a covered kettle of boiling salted water for fifteen or twenty minutes. Drain and add the vinegar, salt and pepper and bring to the boiling point. Beat the egg with the cream, the melted butter and mix well with the cabbage. Let remain just a moment over the fire, remove to a hot dish and serve. Recipe 14. Materials. Head White Cabbage Vinegar 2 Eggs^ 3 Salt and Pepper . . . Thick Sour Cream . . % Sugar 1 Sweet Green Pepper 1 SOUR CREAM SLAW. Measure. Tablespoonfuls Cup Teaspoonful UTENSILS: Slaw Cutter Tablespoon Measuring Cup Teaspoon Sauce Pan The eggs may be omitted and with a silver fork until it is light and foamy. DIRECTIONS. Select a firm, white head of cab- bage and if a large one, one-half will be sufficient. Slice fine, cover with cold water for an hour, also the green pepper cut fin^. Drain and rub in a towel until dry. Put the vinegar into the sauce pan and when hot add the eggs well beaten and mixed with the sour cream. Stir until it thickens. Remove from the fire and add season- ing.=. Mix cabbage with this and serve cold, the remaining ingredients beaten , In Recipe 15. GREEN CORN. Remove the coarse outside husks of good sweet corn. Loosen the fine husks -next to the corn and roll it back so as to remove all the silk. Now roll back into place. Break or cut off the butt and put to boil in a kettle of 5S THE PEOPLE'S HOME RECIPE BOOK. boiling water for five minutes. To be perfect the corn should be cooked as soon as possible after picking. One-third milk with the boiling water makes the corn white. Recipe 16. CORN FRITTERS. Materials. Measure. Ears of Corn 6 Milk 1 Cup Flour 1 Cup Sugar 1 Teaspoonful Baking Powder 1 Teaspoonful Salt UTENSILS: Measuring Cup Measuring Spoon Corn Slitter Tablespoon Kettle Bowl Egg Beater DIRECTIONS. Take the corn and press out the pulp by running it over the corn slitter or score it w;ith a very, sharp knife. Add the yolks of the eggs and the re- maining ingredients, the baking powder sifted with the flour. Beat well and stir in the well-beaten whites; fry in deep fat in the kettle, dropping a good- sized teaspoonful at a time. They should puflf nice and round and are nice for lunch with maple syrup. Recipe 17. ESCALLOPED CORN. Materials. Measure. DIRECTIONS. Canned Corn % Can Milk 1 Cup Butter the baking dish and put Butter 1 TaBlespoonful a layer of corn in the bottom of the Bread Crumbs 1 Teacupful (jjgii^ ^jjen a layer of grated white bread •^^PP^*" crumbs, salt and a little pepper ; repeat UTENSILS: ""*'' ^11 is used. Dot the bits of but- Baking Dish Measuring Cup ter over it and pour the milk over the Grater Measuring Spoon whole. Bake in a quick oven about twenty minutes. Recipe 18. TOMATOES STUFFED WITH CORN. Materials. Measure. DIRECTIONS, Tomatoes (medium) 4 Green or Canned " Use sufficient left-over corn from Md?Id Buti;; ■;;:;: 3 Tablespoonfuls a previous meal or canned corn to fill Cream a Tablespoonfuls the scooped out tomatoes from the Salt and Pepper stem ends of which you have cut off a slice or cap. Mix all the seasonings UTENSILS: with the corn before filling. Put on the Baking Pan Vegetable Knife ^aps and stand them in the buttered Tablespoon baking pan in a hot oven for half an _____ hour. Serve as one hot vegetable dish for dinner. Tomatoes are also nice VEGETABLES. 59 broiled or fried, either green or ripe. They must be cut rather thick, rolled in egg and bread crumbs and then fried, browning on both sides. Recipe 19. Materials. Carrots White Turnips . . . Parsley Hollandaise Sauce. CARROTS A LA HOLLANDAISE. Measure. UTENSILS: Potato Scoop Two Stew Pans DIRECTIONS. Clean, scrape the carrots and cut in dice. Throw them into boiling water and cook slowly until tender. Pare the turnips, cut a slice froij;i the stem, scoop out the center, leaving a cup. Put into plenty of unsalted boiling water and simmer until tender. When ' tender lift the turnips from the water and drain. Drain the carrots, niix with the Hollandaise Sauce. Fill these in the turnip cups, garnish with parsley and serve. Carrots are very nice cooked with peas ; or cook plain and season with one tablespoonful of bytter, one of flour and a teaspoonful of Kitchen Bouquet. Mrs. Kirk's Card Index Cookinf^ Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1986^ by Mrs.. Alice Gitchell Kirk. Recipe 20. TOMATOES ON TOAST. Materials. Measure. Tomatoes 3 Chopped Parsley . . . Cream Vz Cup i Milk Va Cup Flour 1 Tablespoonful Pepper and Salt ... Toast Butter 1 Tablespoonful Grated Onion 1 Teaspoonful UTENSILS: Baking Dish Tablespoon Measuring Cup , Toaster Vegetable Knife DIRECTIONS. Wash and cut the tomatoes in halves crosswise; set in a buttered baking pan, sprinkle with salt, pepper and a little finely chopped parsley ; put a little piece of butter on the top of each and bake in a moderate oven about half an hour. Do. not bake too long or they will fall to pieces: Have the toast ready, carefully lift one-half tomato to each piece. Make the sauce with the remaining butter, milk and cream, onion juice, salt and pepper in.the bak- ing pan and pour this over the tomatoes and toast. This is nice for breakfast, luncheon or supper. 60 THE PEOPLE'S HOME RECIPE BOOK. Recipe 21. ESCALLOPED TOMATOES. Materials. Measure. DIRECTIONS. Tomatoes 6 or 8 Butter 1 Tablespoonful g j ^ ^ , ^^^ tomatoes and Grated Onion 2 Tablespoonfuls . . f. , _, , Bread cut in slices, or if canned ones are used, Salt and Pepper'!!! one-half can will be necessary. Make , ,,_„„„,, « croutons of the bread by buttering, cut- UTENSILS: ^j jjj half-inch squares and toasting. Baking Dish Tablespoon g ^^^^ the baking dish and put a layer Vegetable Knife ^^ ^^^ ^^^^^^ croutons in the bottom, ' then a layer of tojjiatoes and a little of all the seasoning, then another layer of bre^d, tomatoes, and so continue, having bread last on top, with bits of butter, and bake in a quick oven about half an hour. Recipe 22. TOMATOES DU BARRY. Materials. Measure. DIRECTIONS. Tomatoes 4 , Butter 1 Large TablespTl Select smooth, small tomatoes. Salt ....... ^ 1 Teaspoonful , wash, put into the stew pan and cover Pe"pper .*".".*.!!!!! ^°^" with rapidly boiling water; add salt Parsley !!!!!!!!!!!! and keep boiling at a gallop for about ten minutes or until the tomatoes are UTENSILS: tender, when pierced with, a fork. Re- Stew Pan Tablespoon move carefully with a skimmer to, a Skimmer Teaspoon jj^t pjatter. - With a sharp pointed knife cut out the little hard stem and cut a horizontal and vertical gash across the top of each. Turn or roll back for a little ways the outside skin and pour over and around the tomatoes, the butter and seasonings carefully melted by standing in hot water. Chop parsley very fine and sprinkle over the top of each tomato, and garnish the dish with nice bunches of parsley at each end. ^ Mrs, Kirk's Card Index Cooking Recipes, Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs, Alice Gitchell Kirk, Recipe 23. BOILED CUCUMBERS. Select good sized cucumbers and pare them ; cut in halves, scoop out th& seeds, then cut each in two crosswise. Throw these into boiling salted water until tender, about thirty minutes; drain. Lift into a hot serving dish and pour over a white sauce, seasoned with grated onion and chopped parsley. Hollandaise Sauce is also good with these cucumbers. VEGETABLES. 61 Recipe 24. STUFFED EGG PLANT. Materials. Measure. DIRECTIONS. Egg Plant 1 Stale White Bread Choose a full, dark purple egg EngHs'h Walnuts' '. '. '. \i cZ ?'/"*• Cook in plenty of boiling water Butter. 1 Tablespoonful fifteen minutes. While boiling, shell Chopped Onion 1 Tablespoonful and chop the ■ nuts, grate the bread Savory % Teaspoonful crumbs and chop the onion. Wheii the Pepper '. ^^S plant has boiled the required time. Egg ..............'. 1 remove from the kettle and cut cross- wise in halves, and with a pointed knife UTENSILS: cut out the pulp about one-half inch Steel Spider Chopping Bowl and from the outside ; and with a spoon re- . Grater „Kmfe move it from the shell. Chop this fine. JSt'llHeater KnTMu''"'' ?"] the butter into, the spider melt. Sharp Knife 3.dd the onion and cook it until it is yellow but not brown. Then add the " egg plant and cook a moment, then the remaining ingredients-^except the egg — mixing all well together. When thoroughly heated remove from the fire and add the well-beaten egg. Stand the egg plant shells in a buttered pan and refill with this mixture, heaping well on the top and sprinkling with bread crumbs. Baste with melted butter and twice again while baking in a moderate oven three-quarters of an hour. This is a nice luncheon dish and a perfect substitute for meat. Mrs. Kirk's Card Index Cooking Recipes. Publislied by Yawman & Erbe Mfg. Co., Rodiester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitcliell Kirk. JXecipe 25. STUFFED SWEET PEPPERS. Materials. Measure. DIRECTIONS. ■ Sweet Peppers 6 Cut the peppers in halves, cross- On?on^ ^^^* I ^"P® wise, remove the seeds and cut off the^ B«tt°e" '.'.'.'.'.'.'.'.'.'.'.'.\ 1 Tablespoonful s^em, or leave them whole, save cutting Parsley 1 Tablespoonful ofif a cap. Chop the meat (this may be Salt 1 Teaspoonful veal, chicken or lamb) fine, also the Mushrooms^^.^ v Cu^ °"'°" ^"'^ mushrooms. Mix all the in- Water or Stock ' i.'.' ! 1 * Cup gredients together except the stock or water; fill the peppers and stand in a UTENSILS" P^"^ ^"'^ pour the hot stock or water p . J, ., M ti ■ ff Cuo around them, basting often. Bake M^at Chopper Tabhispoon slowly three-quarters of an hour. A Baking Pan Teaspoon nice luncheon dish. -Mrs. Kirk's Card Index Cooking Recipes. Published by Ya*man & Erbe Mfg. Co., Rocliester, N. Y. Copyright, 180S, by Mrs. AUce Gitehell Kirk. 63 THE PEOPLE'S HOME RECIPE BOOK. Recipe 26. SPINACH— BOILED AND CREAMED. Materials. Measure. DIRECTIONS. Spinach .^. % Peck t. -i j o • i -r-ir^i. i Butter 3 Tablespoonfuls Boiled Spinach. — Fjll the large pan Cream % Cup with lukewarm water and take each Ir^^'^j-i'-rj-i-- i Teaspoonful j-oot of spinach and dip up and down Ker . ! . .^f:: in the water; throw into another pan Triangles "of Toast! '. 4 of water and wash the same way. Trim off as much or as little of the root as UTENSILS: ypu ny.^ After the spinach has been MeasuringCup Large Pans - well washed throw into a heated "kettle, ^ ^ o an er cover and stand over a very stow fire . for a moment until the Juices start. Uncover, salt, and cook in its own juices about 20 minutes. Draiti in a colander and serve hot. This may be chopped very fine if preferred. Creamed Spinach. — Cook as above, drain and press out the water. Chop fine, return it to the sauce pan, add all the seasonings and stir over the fire until hot. Have the eggs quartered and toast ready. Press the spinach into a mold or dish, then turn out onto a serving dish. Garnish with the toast and eggs and serve. When the spinach is chopped fine it can be pressed through the pastry bag and tube, or if you have any left it can be molded in small cups and served as a salad with mayonnaise or French dressing. SALADS AND SALAD DRESSINGS. "Bestowed with lettuce and cool herbs." * ' " Salads refresh without exciting, and make people younger." (All measurements level. Flour sifted before measuring.) There was a time when it was quite necessary to-educate people to eat salads. While this might not have bee:n true in foreign countries it has been in our own. A salad is by na means a modern invention, as lettuce, cress and cucumbers were used by ancients for dinner salads, although the dressing was quite different. Nothing is more appetizing than a fresh green vegetable and French dressing. On account of expense and time simple salads should be studied. The vegetable must be fresh to crispness, the simple dressing perfectly blended and all ingredients cold. It must appeal to the eye as well as to the stomach. To become an expert salad maker, one must have a good idea of color and form, a very keen sense of taste, and a desire as well in planning new cobbinations. Avoid too many mixtures and the materials used should be harmonious ones both as to color and proper food relations. With lettuce, cress, endive, as the most common " greens " used in salads and with any simple dressitig you have a perfect dinner salad. Salads are not simply the " fashion " but th^y are in strict accordance with our well being and should find a place on every table at least once a day. SALADS AND SALAD DRESSINGS. 63 SALADS SERVED .WITH FRENCH DRESSING. Some Combinations. Lettuce — Half a tomato, chopped cucumber and green pepper. Lettuce — Cream cheese moulded with chopped pimentos and olives. To- matoes with mint chopped fine in French dressing. Lettuce — Moulded spinach and hard boiled eggs or beets. Dandeltonr— Watercress and tomatoes cut into quarters or eighths. Lettuce — English walnuts. With any succulent green vegetable and French dressing you have — if weH- made arid served — a perfect dinner salad. Thiese green or succulent vegetables contain the necessary salts for the blood; the lemon or vinegar, the acid; and the oil, a most wholesome and easily digested fat. The amount of oil to be used in either the mayonnaise or French dressing depends upon the individual taste. One person may like more oil and less of the acid and vice versa, hence only general rules can be given for these dressings. Recipe 1. MAYONNAISE DRESSING. DIRECTIONS. Materials. Ueasure. Ebks 2 Yolks -D 1. ii. • • OHve Oil % Pint ""* the mayonnaise mixer on ice. Lemon Juice' !.".!!!'. 3 Table&poonfuls Separate the yolks very carefully and Salt % Teaspoonful put into the bowl of the mixer. Turn Paprika... % Teaspoonful the dasher until the yolk is slightly Dash of Cayenne. . . ^^^^^^ Then from the dropper add the UTENSILS: °^^ * 'l'"°P ^t ^ time, stirring steadily, Christy Mayon-, Glass Lemon until one dropperful has been used; naise Mixer Squeezer then a little more at a time may be Measuring Cup Tablespoon added until half the oil has been beaten Teaspoon ^ into tjje egg. Now begin to alternate .- with the lemon juice and oil until all are well blended. Put in seasonings, pour into a pint jar, screw on cover tightly and place in refrigerator where it will keep for two weeks. When ready to use it may be thinned with whipped cream or the white of an egg well beaten. Tarragon or plain vinegar may be used instead of the lemon juice if preferred. This should be made in five to eight minutes. A Dover egg beater may be used but it will take much longer. Parsley Mayonnaise. Chop and pound fine one tabJespoonful of parsley, adding £ few drops of lemon juice. To this add one cup of good thick mayonnaise and a tiny bit of the desired coloring from any good fruit coloring. Do not add any fruit coloring unless it is necessary as the coloring from the parsley is usually sufficient. If you do not happen to have lemon juice two or three drops of alcohol will start the juices and coloring. Mrs. KirWa Card Index Cooking Recipes. Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. COcyrigbt, 1906, by Mrs. Alice Gitchell Kirk. 64 THE PEOPLE'S HOME RECIPE BOOK. Recipe 2. FRENCH DRESSING. Materials., Measure. DIRECTIONS. Olive Oil 6 Tablespoonfuls Vinegar or Lemon Rub the bowl with the clove of Sai"".. :::::;::;:: \ ^eSprnTul"'' ganic and add a piece of ice the size Garlic 1 Clove of a hickory nut. Put in salt and pep- Paprika % Teaspoonful per, adding gradually the oil, stirring UTENSILS rapidly. When the salt is dissolved, Bowl Tablespoon ^^\^^^ ^^"^^^.'■' gradually-lemon juke Teaspoon °'" tarragon vinegar may be used. To vary this a teaspoonful of Worcester- shire Sauce may be added, or a few -drops of Kitchen Bouquet. Mint is excellent chopped fine in French dressing over tomatoes, or a tablespoonful of chopped chives or chopped parsley. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 3. COOKED SALAD DRESSING. Materials. Measure. DIRECTIONS. Sugar 4 Teaspoonfuls Fl"""" "u- 2 Teaspoonfuls ^j^ all the dry ingredients to- Cayenne Pepper ... _ ^i. j i i j j ^i • Salt 1 Teaspoonful gether and slowly add the vinegar. Mustard % Teaspoonful Heat in the double boiler and while so Vinegar Vz Cup doing,, beat one egg very light, then But^ter" : : : ::::::::;: size of Walnut P°"J" J^ seasoned vinegar onto the tgg with the butter. Set back over the hot UTENSILS: ' water and cook until it thickens, stir- Double Boiler Measuring Spoon ring constantly. When cold, thin a Egg Beater Measuring Cup little with sweet cream, beating well. Recipe 4. POTATO SALAD. Materials. Measure. DIRECTIONS. Potatoes 4 Cucujnber 1 Boil the potatoes with the skins on. c"ve °"Garlic':;:: 1 When done drain and shake near an Oil 6 Tablespoonfuls open window to have them dry and Vinegar 3 Tablespoonfuls white. Remove the skins and cut the P^^ley ■• 1 Tt^l!iP°°ft,i potatoes in dice. Rub the salad bowl Salt 1 ieaspooniul : ... ., _ ,. ^, ^, Mayonnaise Dress- Y^i*" the garlic. Chop the onion very ing ...-. V2 Cup fine or grate, and with the potato put TT tr c T Q '* '"*° ^^^ bowl and poui over French UTENSILS: dressing made from the' salt, pepper. Stew Pan Potato Knife oil and vinegar. Set this in a cool Salad Bowl Chopping Bowi and „i-^„ f„_ „„„ i,„„_ tt„ ^i. - Knife place tor one hour. Have the cucum- ber pared and in ice water the same — — — length of time. Then cut it in dice and add to the potatoes with the mayon- SALADS AND SALAD DRESSINGS. 65 tiaise. Sprinkle with parsley chopped very Bne. or lettuce and beets cut in fancy $hapes. Garnish also with parsley Mrs. Kirk's Card Index Cooking Recipes, Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. C(4>yright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 5. THANKSGIVING SALAD. DIRECTIONS. Materials. Measure. ^^. Cabbage 1 Trim and wash the white cabbage, Mayonnaise *or '^"t in quarters and slice very thin, cooked salad Throw into ice water and let stand for dressing — . — two hours. Do the same with the S-w^et Green celery, adding a slice of lemon to ekch. Celenr**." .!!!!!!!!! There should be one-half as much Small Pickles ...... 2 celery as cabbage. Trim and wash the Olives 2 ' head of red cabbage and carefully re- ?t"'*y •■• J ?*°"»°<"'i" move the center, turning the outside (.hives 1 1 abiespooniui , j. j j • r t leaves out and down m as graceful UTENSILS: lines as possible. Chop that which was Shanj) Vegetable Mayonnaise Mixer taken from the center and put in ice Knife Chopping Bowl and water. Make the mayonnaise either Large Bowl Knife ^jth qH or a cooked dressing, but whichever is used, add to each pint a teaspoonful of mustard. When ready to use, drain and dry the cabbage and celery in a towel; shred the peppers and mix white cabbage, celery and peppers well together with the mayonnaise dressing. Have draining the red cabbage, shell and fill with this mixture, leaving a well large enough to hold the red cabbage, which is mixed with a cup of the mayonnaise to which has been added the olives, pickles, parsley and chives chopped fine. Fill the well with this red mixture and garnish with spoonfuls topped with a whole caper. Set the whole on a plate covered with a doily with hearts of lettuce to be used each serving, and send tovthe table. Recipe 6. CHICKEN SALAD. Materials. Measure. DIRECTIONS. One Chicken 4% Cups SyS^naise ■.:::::;: ^ Sd«ct a good plump fowl, clean Shelled Pecans % Cup and disjoint and put on to cook m boil- Hard Boiled Eggs.. ing water; boil five minutes and then Parsley or Celery simmer for two or three hours with Salt and Pkprika::: one bay leaf, a dozen cloves and a small onion. Remove the skin and UTENSILS: , with the shears cut the meat in half- Sharp Kitchen Sharp Knife jnch cubes or pieces and an equal Potato Ricer Salad Bowl ^^^^^^ ^^ ^^^^^^ ^^^ j^^^^^. j^^^j^^^ Stood in ice water and then wiped dry. . Marinate with a French dressing (Re- cipe 2, under Salads). Just before a-* 66 THE PEOPLE'S HOME RECIPE BOOK serving, drain, mix welLwith mayonnaise dressing (Recipe 1, under Salads), to which has been added one-third whipped cream. Now fold in the nuts without breaking. Pile in a salad dish, garnish with the hard boiled eggs forced through the potato ricer, alternating with rows of white and yellow of egg and capers, with here and there parsley or celery tips to finish the garnish. Lettuce may be used but it gives a much stiffer appearance. Mrs.. Kirk's Card -Index Cooking Recipes. Published by Yawmao & Erbe Mfg. Co.. Kocbester, N. Y. Supplemental Set No. 2.-p Copyright, 1908, by Mrs. Alice Gitcbell Kirk. Recipe 7. SALAD A LA KIRK. Materials. Measure. DIRECTIONS. Cucumber 1 J^f"""o-;:: v r„„ Have ready one-half cup of stiff tartar bauce % Cup . ■., ., ,.•.• r r Pimentos mayonnaise, with the addition of four Parsley olives, one tablespoonful of chopped Capers parsley, one teaspoonful of capers, two TTTii-MeTTs. ^"^^^^ gherkins all chopped fine and t-, 0,0,^ V r with one teaspoonful of grated onion Vegetable Sheer Sharp Knife ^dded to the mayonnaise you will have Tartar sauce. Peel and slice the cu- cumber lengthwise and cut each half in two, crosswise. Notch each end with the slicer and scoop out each center. Lay on a leaf of watercress. Fill w'ith Tartar sauce and lay diagonal finely cut strips of the pimentos across the top, placing between each strip at regular intervals a caper. If the lettuce 'is used a touch of parsley at'each end of the cucumber brings out the necessarv color. Recipe 8. MAY SALAD. Materials. Measure. DIRECTIONS. Potatoes 1 Pint Fresh Shrimps — 1 Pint Pare and cut in dice sufficient po ■ Stock — tatoes to make a good large pint and Cucumber pour over sufficient boiling stock or Hard Boiled Eggs. . consomme and cook until tender; drain. Mayonnaise .,. marinate with French dressing and Chopped Chives ... 1 Teaspoonful cool. Shell the shrimp and marinate Lemon 1 in lemon juice for one hour. Unite Parsley or Lettuce. the shrimps, after draining, with the potatoes and mix well with the mayon- naise. Heap in a mound on a glass UTENSILS: dish, mask with mayonnaise and chives Stew Pan Lattice Vegetable sprinkled over the top. Garnish with B , , cf ^"^^^ °' *"^ cucumber latticed, and "°^' ^'■"'" fancy cuts of the hard boiled eggs, with Measurmg Cup Mayonnaise Mixer parsley arranged at either end in large Tablespoon bunches. SALADS AND SALAD DRESSINGS. 6T Recipe 9. JUNE 13th SALAD. Materials. Measure. DIRECTIONS. Lemon Jelly 1 Pint ■" Pineljple'" 1 fe* ^^^^ ^^^ '^"'°" j^"^ ^^°"^ ^"^ Majronnaise !.!!.!!. % Cup good recipe in your cook book or KttSw*^ ^^^^*" ■■■ ^ *^"** ^'■°'" ^"■^- ^^^^'^ ^^'■^ ^^^^"^ Cooking Recipes. UTENSILS: y^^^ tjig ^gld in cold water and Open Mold Lemon Squeezer brush very lightly with olive oil. Pour Colander Measurmg- Cup . ,,.,., Cream Whip m the lemon jelly and set in the refng- erator to harden. Put the berries into the colander, wash and drain thor- oughly. Stem the berries and set in a cold place. Shred a fresh pineapple, drain well and chill. Whip the cream and mix carefully with the mayonnaise and then with a silver or wooden fork unite with the berries and pineapple. Turn the mold of lemon jelly onto a pretty dish, fill the center with the fruit mixture, garnish with the lettuce and heap strawberries around with spoonfuls of whipped cream, or cream mayonnaise. Serve at once. This may be served at the close of a luncheon with very thin bread and butter. Recipe 10. TOMATO JELLY. Materials. Measure. DIRECTIONS. Granulated Gelatine % Box TomaSeT.::;::::: %SS cover the gelatine with a half Celery 1 Stalk cup of cold water; soak half an hour. Omen ^*!*'.". ...!.!! ! 1 Slice ' ^"t ^"t° ^ ^*^w pan tomatoes, celery. Salt 1 Teaspoonful bay leaves and onion. Bring to the Ta^ago't'vinegaV. ". '. 1 xtblel^oonful boiling point and simmer gently fifteen Paprika Vs Teaspoonful minutes. Add the gelatine and strain Mayonnaise through a fine sieve; put into this UTENSILS: lemon juice, tarragon vinegar and pap- Measuring Cup Stew Pan f^g^ X„rn i„to a mold or molds and Knife Lemon Squeezer , • , . , ^ c i ^ Teaspoon Tablespoon stand astde to harden. Serve on let- tuce leaves with mayonnaise dressing, Mrs. Kirk's Card Index Cooking RecipeSL Published by Yawijian S; Erbe Mfe, Co., Rochester, N. Y. Copyright, IdoS, by Wca, Alice Gitchell Kitk. 68 THE PEOPLE'S HOME RECIPE BOOK. Recipe 11. TOMATO CROWN SALAD. Materials. Ueasure. DIRECTIONS. Tomato Jelly (Re- cipe 10) Make the tomato jelly recipe and ApplM '".'.'".".'.'.'.'. 1 Cup PO""" *"t° ^" °P^" '"°'*^- '^"'■" °"* °" Lemori !!..!.!.!'.!! 1 a round glass salad plate and garnish Cream % Cup with the delicate green and white Mayonnaise Vi Cup leaves of celery. Quarter, core and Capers !!!!!.!!. 1 P*^' apples sufficient when cut in dice to make one cupful. Rub the quarters UTENSILS: with sliced lemon to prevent discolora* Measuring Cup Knife tion. Cut with shears the same amount Glass Salad Plate Open Mold of tender white celery. Unite these Silver Fork Shears two with one-half cup of mayonnaise (us;e lemon in making this) and one- half cup of cream, measure before whip- ping. Mix gently all together with a silver fork and pour into the center of the jelly mold, heaping high, and garnish with nuts or capers. This is not only a very attractive salad, but a delicious one as well, and particularly suited for supper, luncheons and receptions. ' Mrs. Kirk's Card Index Cooking Recipes. Pablished by Yawman & Erbe MfK. Co., Rochester, N. Y. Copyrieht, 1006, by Mrs. Alice Gitchell Kirk. DESSERTS. (Including P,ies, Sho^t Cakes, Tarts, Fruit Whips, Fruit Cups, Jellied Fruits, Puddings, Ice Creams and Sherbets.) "And if the dish contentmfent brings. You'll dine with me again." (All measurements level. Flour sifted before measuring.) In these days, of correct and careful living the dessert is the smallest part of the meal. It is Ihe final sweet at either lunch or dinner. But the success or failure of an entire dinner very largely rests upon the careful selection and preparation of this last course. Heavy desserts should be avoided when the meat course has been par' ticnlarly rich and heavy. Desserts should be planned that do not contain the same elements as found in the meat. For instance, in a roast pork dinner do not serve suet pudding, or in a boiled ham dinner do not serve -mince pie, or in a roast beef dinner do not serve a custard rich in eggs, as- in all of these your dinner will be unbalanced. Substitute the light whipped cream desserts, fruits or cheese and wafers. With a vegetable dinner serve desserts rich in milk and eggs. It may all be summed up in a few words. A dessert must harmonize with the dinner. It is the beginning and the end which we remember and the dessert should be in perfect keeping with the food which has preceded it at the meal. Iced DESSERTS. 69 watermelon and very cold desserts should be indulged in very sparingly by most people when they follow a hearty dinner. Nothing, however, shows the extreme dainty cooking, and thought as does the dessert. This is often pre- pared by the housekeeper's own hands and everyone is eager for new ways of preparing attractive and delicious dishes. Many desserts may be made in the morning and set in a cool place and are ready for use when desired. Desserts to be moulded should receive careful attention to have perfect success. Wet the mold in cold water before using and when ready to remove, dip for an instant into hot water. Lay the dish you wish to serve it on over the mold, invert, and it will come out more easily than by wiping with a warm cloth as the heat is uniform on the mold and' leaves no chance for it to stick. Frozen desserts are very satisfactory when made at home and the grow- ing popularity for many frozen desserts is due largely to the simplicity of the present make of ice cream freezers. There are large ones and small ones and those specially nice for flat or small family use where the fteezer can be set in the kitchen sink. Use an ice chipper and shave the ice into a pail, using one-third coarse rock salt and two- thirds ice and mix well together. Have the freezer can perfectly clean and cold. Put the cream mixture into it, adjust all the other parts and pack closely the ice and salt mixture around the can and over the top. Turn the crank steadily, but not too fast, until it is frozen to the desired consistency. Wit)e the top of the can to prevent any salty water from getting into it. Remove the dasher, scrape off all the cream quickly, pack down evenly and re-cover, using a clean piece of muslin for this and a cork to put into the cover. Pour off the water from the melted ice and re-pack with ice clear over the very top ; cover with paper, burlap or carpet and stand aside two hours to ripen. The best ice creams are made only from a good qfiality of cream. Scald half of the cream wfth the sugar, cool and add the flavoring and the re- maining cream and freeze. If fruits are to be used, mash and add after the cream is frozen. \ Ices of all kinds should be frozen slowly. In making sherbets turn the freezer very rapidly and a meringue of the white of one egg and one table- spoonful of sugar may be added after it is frozen. Recipe 1. PLAIN PASTRY. Materials. Measure. DIRECTIONS. Pastry Flour 3 Cups Lard ^ Cup Have all materials cold, including SaTL::;::;:::::: % T^aspoonful the bowl in which the pastry is to be Sugar 1 Teaspoonful mixed. Measure the dry mgredients CoitJ Water ... . into the flour sifter and sift into the bowl. Measure the shortening and UTENSILS: with the pastry cutter or knife^ut Pastry Board Rolling Pin this well into the flour. Do not put Flour Sifter Measuring Cup the hands into it, as the main thing in Ky Cutter or Kni^"^"""* ^"°" P^st^y is tO keep it cold and it is the expansion of this cold air in the oven ■ when baking that makes the pastry tight and flaky. Add cold water a 70 THE PEOPLE'S HOME RECIPE BOOK. little at a time and as mixed push to one side ; add more and do the same, until water has been added sufficient to take up the dryness and no more. Now bring all togetljer in one mass, cover and set in a cold place two or three hours, if possible, as the crust is then much easier to handle and more flaky when baked. This recipe will answer for all pies. Recipe 2. RHUBARB PIE. (Also Fresh Fruit Pies.) Materials. Measure. DIRECTIONS. Rhubarb 3 Cups |,"K" ^ *-'"P Select fresh, young rhubarb and do Fltour .!.!!..!!!!!!! l Tablespoonful "°t P^*' '* but wash and cut in small Lemon juice ...... 1 Tablespoonful pieces. Mix flour and sugar well to- Butter 1 Teaspoonful gether, then the egg, lemon juice and the given amount of rhubarb. Have UTENSILS: pastry made the day previous, roll and -Measuring Cup Pastry Bo^rd cover the pie pan. Pour in the rhu- Te s"oon'" T'abkroon '^^'"^ mixture, break the butter in bits ^easpoon Perforat°ed"pie Tin o^er this; roll the upper crust; brush the low«r edg'e with cold water, put on the cover, press the edges together and then loosen both from the edge of the pan. Then with the expansibn in the baking the edges stay together and no juices are lost. Brush over with cream and bake in a quick oven 35 minutes. Cherry, currant and other fresh fruit pits may be made in this way. Recipe 3. CUSTARD PIE. Materials. Measure. DIRECTIONS. Milk 3 Cups Eggs 3 . Break the eggs into the bowl and Sugar 4 Tablespoonfuls beat without separating until light. Salt 1 Pinch gradually adding the sugar then the Nutmeg rnilk. Have the pastry on the pie pan and pour in the custard- grate some UTENSILS- nutmeg over the top and bake in a moderate oven about 25 minutes. Try Egg Beater Measuring Cup in the center with a teaspoon handle; Tablespojon Bowl if it comes out dry it is done. If it Pie Pan bakes too long or too fast it will be ■watery. DESSERTS. 71 Recipe 4. LEMON PIE. Materials. Measure. DIRECTIONS. Hot Water 1 Cup i Bread Crumbs, pour the hot water over the bread white and fine % Cup i ^ , ,, ,^ i j Sugar % Cup crumbs, add the salt, sugar, lemon, and Juice and Graced yolks well beaten. Pour into pie crust Rind of Lemon.. 1 j u t • 4. ^ u ^ ^-i Irggs 3 and bake in not too hot an oven until Salt Finch done. Beat whites stiff and add two UTENSILS' tablespoonfuls sugar and when the pie Egg Beater Measuring Cup is COol pipe roughly over the top ^nd Spoon - B»owl brown in a cool oven, or the whites Perforated Pie Pan ^^^ ^^ ^^jj ^^^^^^ ^^^ mixed with the other ingredients and baked. Recipe 5. LEMON JELLY. Materials. Measure. DIRECTIONS. Grafl. Gelatine 1 Box , Large Legions — 3, Cover the gelatine with the cold Boding Water 1 Quart . j u c^ aj a.i. Cold Water 1 Pint water and when soft add the sugar, Sugar 1 Cup boiling water and the grated rind and UTENSILS: juice of the lemons. Let stand until Two Bowls Lemon Squeezer cool and strain through a double cheese Cheese Cloth Mold cloth bag and turn into a m(6ld. Serve plain, or with whippedf cream and ■ strawberries, bananas or other fresh fruit mixed carefully with the cream. A bunch of grapes and other fruits molded in the jelly, dates, figs (chopped) or nuts of all kinds, may be added to vary the desssert. Orange baskets partly filled with lemon jelly and set aside to harden and the remaining half of the jelly colored with a little fruit coloring molded ajid cut in cubes; again, make the lemon Jelly and flavor a little of it with orange extract arid color a delicate orange virith fruit coloring. Select a fancy open mold and pour the orange jelly into the lower, fancy raised portion. Let set and add the remaining jelly. Turn out and fill the center with sliced oranges and cocoanut. Garnish the edge with sections of oranges apd a spoonful of whipped cream and fruit over the top makes a desirable change. Mrs. Kirk's Card Index Cooking Recipes. Pufatished by Yawman & ErbeJI*l5. Co., Rochester, N. Y. C^yright, 1006, by Mr«. Alice Gitchell Kirk. 72 THE PEOPLE'S HOME RECIPE BOOK. Recipe 6. STRAWBERRY SHORTCAKE. Materials. Measure. DIRECTIONS. Pastry Flour 3 Cups |«8" 2 Tablespoonfuls ^j^ the dry ingredients and ^ft Butter .!.!!..!.!!.! % Cup ^°^^ °^ fi'^^ times, then work in the Baking Powder .1.! 4 Teaspoonfuls shortening with the mixing fork. Beat Salt % Teaspoonful the egg well and sufficient milk to ^'''' ^ ^"P make the dough so that it can be ""*™^^ lightly rolled on the board. Put in UTENSILS.* round buttered tins and shape to fit Bowl Measuring Cup the pan. Bake in a hot oven. Split Teaspoon Bread Board the cake and cover with strawberries, Mixing Fork or Rolling Pin which have been well covered with Pastry Cutter powdered sugar, standing in a warm place. Use the pastry bag and tube for arranging the whipped cream over the top. A large biscuit cutter may be used and made into individual short cakes which are more easily served. Recipe 7. FRUIT WHIPS, Materials. Measure. Raspberries 1% Cups Powdered Sugar . . . iV* Cups' White of Egg 1 Lemon Juice 1 Tablespoonful UTENSILS: Whip Churn Tablespoon Measuring Cup DIRECTIONS. ated fruits and is a delicious dessert serve generously six or eight people. Put all of the ingredients into the whip churn at once. Cover and whip until stiff enough to stand alone, which will take from ten to twenty minutes. The colder everything is the less time it will take to whip. This recipe will answer for strawberries, prunes, peaches or any of the cooked evapor- alone or over sponge cake. This will Recipe 8. MARSHMALLOW PUDDING. «rt.%t**'"f*fe- . Measure. DIRECTIONS. Whites of Eggs ... 4 Gelatine 1 Tablespoonful r, , ., ... .— , . Gran. Sugar 1 Cup Beat the whites to a stiff froth. Vanilla 1 Teaspoonful Soften the gelatine in a very little cold Marshmallows water, to cover, and add one-half cup ^°'°""8* of boiling water. Add this to the UTENSILS: beaten whites stirring constantly and Egg Beater Bowl then the sugar a little at a time. Flavor. Measuring Cup Vegetable Knife Divide this into three parts, color a Mold or Baking Pan ^^ry delicate pink, a pale green and leave the otiier white. Place a piece of oiled paper in the bottom of the mold, arrange a few sliced marischino cherries on this, carefully turn in the white mixture, sprinkle over this chopped pecan nuts and sliced cherries. Ther the pink layer with sprinkling of nuts and cherries and last the green mix DESSERTS. 7a ture. Set in a cold place to get very cold. Turn out on a dish, gamislj with marshmallows, cherries and whipped cream. These may be made in in- dividual molds and small cups will answer very well for these molds. Recipe 9. RICE Materials. Measure. Milk 1 Quart Rice % Cup Salt % Teaspoonful Sugar % Cup Cinnamon or Nut- meg flavoring .... \ UTENSILS: Measuring Cup Double Boiler Measuring Spoon Tablespoon Pudding Dish PUDDING. DIRECTIONS. All measurements level unless Wash the rice in several waters. Heat the milk and sugar in a double boiler, stirring until the sugar is dis- solved. Add all the remaining ingred- ients and stir three or four times for half an hour. Now turn into the but- tered pudding dish and bake in a very slow oven three hours. Raisins, dates or figs may be added if desired. This pudding should not be dry. but be of a creamy consistency, otherwise stated. Mrs. Kirk's Card Index Cooktosf Recipes. PuHished by Yawtnan & Erbe Mtg. Co.. Hochester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs., Alice Gltchell Kirk. Recipe 10. PLUM PUDDiNG. Materials. Measure. Weigbt. DIRECTIONS. Seeded Raisins .... % lb. English Currants... V* lb. (j^op half the raisins and add to Blanched Almonds.. % lb. them the currants, chopped walnuts Candied Lemon Peel J4 lb, and almonds, citron, orange and lenion Candied Orange Peel % lb. ped shredded fine. Now add all the Candied Citron — % lb. remaining ingredients except eggs and Walnut Meats % lb. cream and mix Well together. Cover Suet J^ lb. closely and let stand several days, at Sifted Bread Crumbs % lb. least 24 hours. Add the beaten eggs Gran. Sugar 1 Cup and cream and pack in well-buttered Cream (scant) % Cup molds, cover tightly and steam six Eggs 4 hours. Put away in a cool, dry place Cinnamon 1 Teaspoonful and when ready to use steam at least Salt ^^ Teaspoonful two hours, and longer will do no harm. Cloves % Teaspoonful gerve with hard sauce or ice cream. Nutmeg - In blanching the almonds either Brandy 1 Wine-glass po^r cold water over them for several Fruit Juice or Wine 1 Wine-glass hours to remove the skins or put over UTENSILS: the fire with cold water, bring just Food Chopper Mixing Bowl to the boiling point, remove the skins Tffspo^n" Measuring Cup and dry the almonds off quickly in the Scales Steamer oven. Mrs. Kirk's Card Index Cooking Recipes. PuWisbed by Yawman & Erbe Mfor. Co., Rochester, JJ. Y. Supplemental Set No, 6. Copyright, 1909, by Mrs. Alice Gltdiell Kirk. 74 THE PEOPLE'S HOME RECIPE BOOK. Recipe 11. MINCE MEAT. Materials. Measure. Weight. Lean Boiled Beef... 3 lbs. Suet l^lbs. Chopped Apples ... 3 Quarts DIRECTIONS. Stoned Raisins 1 Quart Citroen*!..".".::".!!.". ^ %lb. Chop the meat and suet fine and Molasses 1 Cup shred the citron. Mix all the dry in- Juice °f Lem"on's' ! l ! I gredients together, then the liquids (ex- Grated rind of one cept the sherry and the brandy). Mix Nutmeg ........... 1 all well together and bring slowly to Powdered Mace .... 1 Teaspoonful the boiling point: boil five minutes. Salt 1 Table^poonful r ^.i. n a a a t. Brown Sugar 3 Cups or Wi. Pints Remove from the fire and add sherry Cider 2 Cups and brandy (if you use it) and seal in Sherry.... 1 Cup . ^,/ \,/ , Brandy as desired or jars. This Will make seven quart jars Sweet Pickle and cost about one dollar and a quarter. UTENSILS: ^^ measurements level unless Measuring Cup Scales Otherwise stated. Grater Lemon Squeezer Sharp Knife Measuring Spoons Jars Kettle Mrs. Kirk's Card Index Cool'ing Recipes. PuhlisHed by Yawman & Erhe Mfgr Co.. Rochester, N. Y. Supplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gitchell Kirk. Recipe 12. PUMPKIN PIE. Materials. Measure. DIRECTIONS. Pumpkin Rich Milk 1% Cups Cut up the pumpkin without peel- ^Ixt^... '.'.'. '.'.'.'.'.'. '.'.'. 1 * Teaspoonful '"? and put into the colander; cover Butter 1 Teaspoonful and place in the steam cooker and Cinnamon 1 Teaspoonful , steam until tender. Put through the G'n&er 1 Teaspoonfnr colander, using the wooden masher, Molasses 1 Tablespoonful, j r 4. _ j i. ir gyg^j _ % Cup and for -every two and one-half cups JSggs 3 of pulp use the above proportions, beat- Pastry for a pies... ing the eggs and melting the butter. UTFNSILS- ' ^'"^ *^^ P^^ P^"^ ^'^'^ ^°°^ pastry. ux£.i>ioxi^B. Break an egg in one pan, whirl it Colfnd?r°"' MeTuring Cup ^^^^^\ ""til the white of the ^^^ has Measuring Spoon Two Pie Pans covered the pastry. Pour the egg into Board, Rolling Pin Flour Sifter the other pan and repeat. The ^%% Pastry Cutter Potato Masher ^gy be used in this way and also used for the filling. Now fill full with the pumpkin mixture and bake in a moderate oven forty-five minutes or until done. Spoonfuls of whipped cream DESSERTS. ?5 piped around just inside the crust and in the center, adds both to the look? and to the taste. Cranberry jelly is fine poured over the top. Recipe 13. VANILLA ICE CREAM. Materials. Measure. DIRECTIONS. Cream 1 Quart Vinma^'!^ ! .::::::: ^ Tea%oo„fuls P^^-- ^^^^ '^^ "^^"^ ^"^ an of the sugar into the double boiler and place over the fire, stir only until the sugar UTENSILS: jg dissolved and the cream hot. Cool Ice Cream Freezer Cork and piece of „„ j „ j j 4.i,_ •_• _ j o Double Boiler Cheese Cloth ^".^ ^^^ *"« remainmg cream and flav- Measuring Cup Ice Chipper ^ oring and it is ready to freeze. In easunng poon ^j^^ meantime see that the ice cream ' freezer is perfectly clean, parts all together and rieady for use. Place the dasher in the center of the can and pour in the prepared cream mixture. Do this always, except in fruit mixtures; they should never go in until the cream is almost frozen hard. Replace the can top and gear frame; then fill the space around the can in the tub with shaved ice and salt, one-third rock salt and two-thirds ice, which have been well mixed together and not put around in layers as it is often done. Pile clear up over the top and turn, not too rapidly but steadily until the mixture begins to freeze, keeping the motion steady and even. When frozen remove the dasher, put on the cover with the cork and cheese cloth inserted. Drain, repack with shaved ice very full, cover with heavy paper or burlap and let ripen for two hours. To make strawber^ ice cream add another cup of sugar, quart of berries pressed through the colander and add as directed above. Recipe 14. MAPLE ICE CREAM. Materials. Measure. DIRECTIONS. Eggs 2 Maple Syrup % Cup ^y^U^^/f^^ °u ?^ ^¥^ ""*" J, _. very light; add the hot maple syrup ^^''^ ^* ^"P and the milk, stir and cook over the Cream 1% Cups jjo^ water until the mixture thickens. Then pour over the stiffly beaten whites of the eggs and cool. When UTENSILS: (.qIj j^jj j-jjg cream, pour into a freezer Ice Cream Freezer Wooden Spoon and freeze. A cup of Engltsh walnuts Measuring Cup Egg Beater or pecans broken fine are a nice change. ?6 THE PEOPLE'S HOME RECIPE BOOK. Recipe 15. LEMON CREAM SHERBET. Materials. Measure. DIRECTIONS. Sugiir 1% Cups Lemons 3 Milk 2 Cups Cream 3 Cups Whites of Eggs 2 Pul. Sugar 2 Tablespoonfuls UTENSILS: Tablespoon Spatula Double Boiler Measuring Spoon Put the milk and sugar into the double boiler and stir until the sugar is dissolved and heated. Cool and add the cream and gradually the lemon juice. Turn into the freezer and freeze, turning slowly to have it fine grained. Beat the whites of the eggs until stifif, adding sugar. Pour this into the freezer, turn the dasher rapidly for a few minutes, re-pack and set aside to ripen. Recipe 16. MAPLE MOUSSE. Materials. Hot Maple Syrup Double Cream 1 Pint Eggs 4 Measure. 1 Cup DIRECTIONS. UTENSILS: Double Boiler Bowl Egg Beater Cream. Whip Mold Ice Chipper Pail Ice Salt Heat the syrup in the double boiler. Beat the eggs until well mixed and slowly pour the hot syrup over them. Put back over the fire into the double boiler and cook until the mixture thick- ens, stirring carefully. Cool and add the crekm which has been beaten stiff, fold this in gently but thoroughly. ^ Pour this into a mold and pack as pre- viously directed, in ice and salt, being sure to bind the cover with a strip of muslin dipped in butter or parafEne. Let stand three hours. Pineapple, oranges, raspberries, strawberries, coffefe and chocolate all may be used in making these delicious parfaits or mousse, using a tablespoon of gelatine to a quart of cream and pulp from a box of berries. All measurements level unless otherwise stated. Mrs. Kirlc's Card Index Cookinsr Recipes. Published bv Yawman & Erbe Mfg. Co.. Rochester, N. Y. Srupplemental Set No. 2. Copyright, 1908, by Mrs. Alice Gltchell Kirk. Recipe 17. BAKED PEACHES AND PEARS. Baked pfeaches are excellent cither for breakfast or as a dessert at lunch or dinner. Select good sized freestones, pare, cut them in halves and remove^ the stones. Place a single layer in a baking dish, hollow side uppermost. Into, each half put half a teaspoon^ of butter and the same amount of sugar, or a little more, if the family like sweets. Sprinkle nutmeg generously over the whole, and bake twenty to thirty minutes; when soft the peaches are done. Serve hot. DESSERTS. 77 Recipe 18. PEACH TART. Materials. Measure. DIRECTIONS Heavy Cre^m 1 Pint Sugar % Cup Bake a sponge cake in a round or Vanilla 1 Teaspoonful square pan. Remove the center of the Lemon Juice 1 Tablespoonful cake, leaving a rim about an inch wide Peaches and also a wall and bottom about an inch thick. Whip the cream, sugar UTENSIL-S: and flavoring until stiff and solid. Whip Churn Cake Pan Fill the cake and set in a cool place. Sharp Knife When ready to serve garnish with sliced peaches and finely chopped pis- tachio nuts. Recipe 19. GRAHAM PUDDING. Grahamtkrur 1% Cu^"' DIRECTIONS. Porto Rico Molasses % Cup Milk % Cup ^Soften the butter but do not melt. Kgg^^. ///.'.'.'.'.'.'..'.'.'. 1 ^^^^ ""ti^ creamy and add molasses. Soda % Teaspoonful milk, well-beatfen egg and all dry in- ileded 'Raisins ".'.'.'. 1 TealpooSfSl gredients well mixed and sifted and the Cinnamon % Teaspoonful raisins cut in two. Turn into a well- Cloves % Teaspoonful . ^^ . . . . ^ UTENSILS: buttered mold, cover and steam two Measuring Cup Measuring Spoon anj one-half hours. Egg Beater Bowls -. . ^ -it. i Steamer Serve hot with lemon sauce. Recipe 20. MARLBORO TARTS. Materials. Measure. DIRECTIONS. Tart Apples 6 Sugar Jf £"P Quarter and stew the apples, put Melted Butter .... % Cup through the sieve and to each cupful Juice and Rmd oi r ^t • t ^t. a.- » • Lemon °' this pulp use the proportions given Milk % Cup ' of all seasoning. Beat the whites of Eggs 2 tfig gggs stiff and add at the last mo- Nutmeg ment. Have a pie pan lined with paste UTENSILS: and fill this with the apple mixture. Measuring Cup S.^eve^ ^^^^^^^^ Bake in a moderately quick oven about Pie Pan ' twenty-five mmutes. 78 THE PEOPLE'S HOME RECIPE BOOK. Recipe 21. LEMON CHEESE CAKES. Materials. Measure. DIRECTIONS. Cottage Cheese .... 1% Cups Siigar H Cup Press the cheese through the po- gS Rind a^id- • • ' Ta&espoonfuls ^^^^ ^.^^^ ^^^ ^„ ,^^ ingredients to Juice of Lemon... 1 it, with the eggS beaten very hght. Eggs 3 Mix thoroughly and liqe patty pans Currants and Sliced ^jth fjch pastry and fill with the mix- VaniHa".".! ■.;;!;.■■.'.! 1 Teaspoonful t"re. Bake about 15 minutes or until UTENSILS' ^^^ pastry is well baked and the mix- T, . . n- HT • r- ture is thickened. Or the fruit, may be Tablespoon" TeTspoon" "^"^ omitted and the patties covered with Lemon Squeezer - Bar de Due currants. Redpe 22. PUMPKIN PIE. Materials. Measure. 'nTr>i7riTT/-\XTe Pumpkin 1% Cups DIRECTIONS. Sugar % Cup ^ , , , . ., , Cinnamon 1 Teaspoonful Cook the pumpkm until drj and siffZ .::: : : : : : : : : : % Tras^ooSul P"t through a coarse slev^. Then add Eggs 3 the ingredients in the order given, beat- criam" ' ! ! ! .' ! ! ! ! ! ! ." ! '^ cUp* '"^ *^^ ^^^^ ^"^ ^^^'^^ '^^*- ^'"^ ^ Plain Paste deep pie pan with good rich paste and „ „ . UTENSILS: fill ^jth the pumpkin and bake in rather Pastry Board Measuniig Cup , ^ - ^^r .i , r Rolling Pin Egg Beater not oven. Wrap the edge of pastry Kettle MieasurWg Spoon ^jth wet cloth to ke^ep from burning Coarse Sieve Mixing Bowl , , ^ ^ Pie Pan the edges Recipe 23. APPLE RICE PUDDING. Materials. Meaijure. DIRECTIONS. Rice % Cup l^f^' 3^^ g^P Wash the rice well and add slowly" Eggs .............. s to one quart of boiling water and boil Vanilla"...!.!..... % TeaspoonfuT hard for fifteen minutes. Drain and Tart Apples 6 blanch with cold water. Mix the rtiilk, J*''y • sugar and beaten yolks with flavoring. Wipe the apples and core, being care- UTENSILS: ful not to go clear through. Arrange Apple Corer Baking Pan in a slightly buttered baking dish and Measurring Cup Teaspoon pour the rice mixture all around the Sauce Pan Egg Beater ^ppj^g g^^^ „„^j, ^^^ pudding is set and the apples are done in not too hot an oven. When cold fill the apples with jelly and the whites whipped stiff with three tablespoonfuls of sugar beaten with them and piled over the top. Serve with cream. DESSERTS. r9 Recipe 24. APPLE TAPIOCA. Materials. Measure. DIRECTIONS. Instantaneous Tap- ioca % Cup , , ^v ,. • J i ■ .. Boiling Water 2 Cups ,^ Measure the tapioca and put into Sugar % Cup *"* "°^ ^'*" sufficient cold water to Lemon Juice cover ; it will soften in a minute. Put Salt '.'.'.'.'.'.'. 1^ Teaspoonful ^"'° ^^e -double boiler, add foiling Sour Apples 5 * - water and salt, stfr and cook • tlfftil Nutmeg ° " clear. Core and pare the apples, roll- ing them in lemon juice. Set them in a buttered baking, dish, fill the centers UTENSILS' Vfith sugar, a small piece of butter and a little nutmeg. Pour the tapioca over Sowl Double BoUer .the whole and bake in a moderate oven Apple Corer Baking Dish until the apples are tender. Serve with Vegetable Knife Wooden Spoon sugar and cream. Recipe 25. PRUNE FLUFF. Materials. Measure. Weight. Large Prunes % lb. Whites of Eggs ... 4 Powdered Sugar ... % Cup Lemon Juice 1 Tablespoonful DIRECTIONS. UTENSILS: Double Boiler Bowl Whip Churn or Colander Egg Beater Wash and soak the prunes over night in cold water. The next morn- ing put them into the double boiler over the fire and cook A^y slowly. When done remove the prunes and boil* the juice down to one-half cupful. Pit the prunes, add the juice and rub all through a colander. Have the whip ^ churn on ice and the eggs cold. Put all the ingredients into the churn and whip until stiff; this will take from ten to twenty minutes. Serve very cold in tall glasses. Half apricots and half prunes give a nice flavored dessert. Serve sponge cake with this. Recipe 26. APPLE OR FRUIT CUPS. Sift together one pint of flour, a half teaspoonful of salt, two tablespoon- fuls of sugar and one teaspoanful of liftiking powder. Beat one egg, add four tablespoonfuls of milk and stir into the di'y mixture, adding more milk as necessary to make a thick batter. Add two tablespoonfuls of melted butter i»nd beat hard. Butter some baking cups and put in each a spoonful of the batter. Add a quarter of a tart apple, and more batter to cover and two- thirds fill the cup. Steam or bake and serve with a hard sauce. Any kind of fresh fruit may be used instead of the apple. 80 THE PEOPLE'S HOME RECIPE BOOK. Recipe 27. FIG PUDDING. Materials. Measure. Weight. Figs % lb. White Grated Bread Crumbs -. 1 Cup Brown Su|[ar 1 Cup Chopped Suet 1 Cup n Milk 1 Cup Cinnamon 1 Teaspoonful Cloves Vi Teaspoonful Salt % Teaspoonful Well-Beaten Eggs.. 2 UTENSILS: Steamer Food Chopper Grater Egg Beater - Measuring Cup Mold or Fan DIRECTIONS, Put the figs and suet through the food chopper and grate the white part of a stale loaf of bread until you have the given amount. Mix all the ingred- ients with these, the well-beaten eggs last. Mix well and pour into a well- buttered mold or pan and steam fyr three hours. Serve hot with lemt a sauce. Recipe 28. JELLIED APRICOTS. Materials. Measure. Weight. Evaporated Apricots % lb. Gran. Sugar % Teaspoonful ~ Cream DIRECTIONS. UTENSILS: Bowl Double Boiler Measuring Cup Individual Molds Wash the apricots and soak over night in cold water. The next morning turn them into the double boiler and cook over a very slow fire until quite tender but so they will keep their shape. Measure the syrup and for each cupful use the given amount of gela- ^ tine softened in a little cold water. Re- heat th? syrup, add the gelatine and stir until dissolved. Wet the molds, put an apricot in the bottom of each one and pour over the syrup. Set in a cold place to harden. Turn out and serve with cream. Any evaporated fruit will answer for this recipe. BEVERAGES. (Including Coffee, Tea, Chocolate, Cocoa, Lemonades, Ginger Ale, Fruit Syrups, Punch and Home-Made Wines.) "Simple living and high thinking have the approval of learned men and women." Tea, coffee, chocolate or cocoa are the beverages most indulged in, in the average home, but a few additions have been made under this heading. Water is presumably the true beverage ; but with all the numerous " Waters " to drink, one is not quite sure whether they have the right one, and if they have> one are not quite sure but they should have chosen the other. But good BEVERAGES. 81 water we must drink, and plenty of it, if we wish to keep in a good healthy condition. Tea and coffee should be taken in moderation and cofFee must always be of the best, and madei most carefully. Never allow the coffee to be pul- verized as that means " burnt " (through grinding) coffee, but finely ground, and for large quantities one-half pound to four quarts of water, A cup of chocolate or cocoa well made is a wholesome food. Always make in a double boiler, and it requires cooking. Not actively boiling, but with the steady water heat underneath should be cooked sufficiently to take away that " raw taste " so often found in a cup of chocolate in public places. Tea is usually poor, not only on account of the indifference with which people usually buy this article, but the greater indifference with which it is made. As with coffee, the water should be freshly boiled and when possible use a tea ball or strainer ; then by dipping up and down you can have just the desired strength. But this is not always convenient, so use a hot earthen pot and boiling water, let stand two or three minutes and with a good tea the in- fusion is delicate and not unwholesome when taken in moderation. Idrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe MfR. Co.. Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. Recipe 1. HOW TO MAKE COFFEK Materials. Measure. DIRECTIONS. Coffee 4 TablespoonEuls White of Egg 1 Tablespoonful A-great deal both of interest and fn- iSn^wIter- ;•.::: 3^* Ss formatton might be written about cof- fee, but It IS not wise to take it up here. UTENSILS' Always buy the best coffee that can .7 ^ «■ T,* be bought, and that does not always White enameled Coffee Pot ^^ highest priced. Inform your- Tablespoon Measuring Cup ^^j^ ^^ ^^ to know good coffee. Do not always blame the grocer if your coffee is poor; sometimes the poor coffee is thf result of a not perfectly clean coffee pot. Once a week put a teaspoon- fiil of baking soda into the pot, partly fill it with water and boil for at least ten minutes. Then wash thoroughly and you will find it sweet and clean. So there are three necessaries for gbod coffee, first an enamel or granite pot kept perfectly clean, or buy a cheaper coffee pot (not tin, however) and have a new one oftener. Second, a good blending of the best Mocha and Java coffee; and third, freshly boiled water. Scald the pot, grind the coffee about as fine as coarse granulated sugar. Beat the egg in the cold water, add the coffee and mix well. Pour into the coffee pot and add one cup of boiling water and bring quickly to the boiling point. Now this must be done always, or the coffee is ruined. Set back on the stove where it will keep hot, but not boiling, and add the remaining two cups of boiling water. Let stand( two or three minutes, settle with a very little cold water and serve at once. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y, Copyright, 1900, by Mrs. Aflce Gitchell Kirk. 2-« 83 THE PEOPLE'S HOME RECIPE feOOK. Recipe 2. DRIP COFFEE. Materials. Measure. Coffee 3 Tablespoonfuls Boiling Water 4 Cups DIRECTIONS. UTENSILS: Drip Coffee Pot Tablespoon Measuring Cup There are so many percolators on the market that one is at a loss to know which one to choose. Select on« with as few separate parts as possible, and easy to keep clean. It is not wise to choose those having washable bags, when you have wisely made your se- lection, do not take it home and set it on the shelf, but use it, as coffee made in this manner is for most people perfectly harmless. Put tlie freshly boiled water into the lower part of the coffee pot, and the coffee ground as fine as it can be ground without pulverizing it, into the upper section. Put on the cover and place over the fire. In from five to eight minutes you will have a most delicious coffee. "Tea can be made in the same manner. These drip coffee pots or percolators can be purchased to have the coffee made in the kitchen or with alcohol lamps for table use. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawraan & Erbe Mfe. Co., Rachester, N. Y. Copyright, 190i6/ by Mrs. Alice Qitchdl Kirk. Recipe 3. CHOCOLATE. Materials. Measure. Weight. DIRECTIONS. Chocolate - 2 oz. Mnk ^^.T.'. ;:::::::: i pint P"t the chocolate into the double Sugar 3 Tablespoonfuls boiler and add the hot water, stirring V^"*"^ ^ Teaspoonful ^^^^^jj ^^^^^^^^^ ^nd hot. Then add the UTENSILS' ^^^^ which has been heated, beat well Double Boiler Measuring Cup ""til the water bpils well underneath. Teaspoon Tablespoon Add the sugar and beat again. Re- Egg eater Hiove from the fire, flavor, and serve in . heated cups with whipped cream. Be sure the chocolate is cooked and does not have a raw taste as this is ruinous to good chocolate. Iced cocoa is very nice. Prepare the cocoa a little stronger than usual and when cool put it on the ice and chill. Serve with shaved ice and whipped cream. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. BEVERAGES. 83 Redpe 4. COCOA. Materials. Measure. ^ DIRECTIONS. Cocoa 4 Teaspoonfuls Sugar 6 Teaspoonfuls Mix the cocoa and sugar well to- Boiling Water ^ Pint gather in the double boiler, and add Milk 1% Pints the boiling water, stirring all the time Pinch of Salt until it reaches the boiling point. Add Vauilla 1 Teaspoonful the milk and stir constantly until very- hot; now whip with a Dover egg UTENSILS: beater until light and frothy. Cover Measuring Cup- Double Boiler for five minutes. Flavor and serve Teaspoon Egg Beater plain or with whipped cream. Mrs. Kirk's Card Index Cooking Recipes. FublisKed by Yawinan & Erbe Mfg. Co., Rochester, N. Y. ^Copyr^ht, 1906, by Mrs. AHce Gitchell Kirk. Recipe 5. GINGER ALE. Ginger ale is the foundation of many agreeable drinks and fi uit punches, since almost all fruits and flavors seem to harmonize well with th. ginger and lemon of which it is made. In two gallons of water dissolve three pounds of granulated sugar, and add the beaten whites of three eggs and two ounces of ground ginger, previously dissolved in water. Let the mixture come to a boil, skim and set aside to cool. Now add the juice of four large lemons, one- fourth a yeast cake (compressed) previously dissolved in a little water, and stir the mixture thoroughly. Let stand for a few minutes, and then strain through a cheese cloth bag, and pour into bottles. Set away in a cool dark place, and in forty-eight hours, the ginger ale will be ready to drink. Ah acid flavor may be given to this ale by squeezing the juice of half a lemon into a tumbler, and then filling the glass with the ale. Recipe 6. FRUIT SYRUPS. For a change in punches try rhubarb, raspberry, currant, pineapple, or strawberry-ade. These, as also lemonade, are better if sugar syrup rather than crude sugar be used for sweetening, but on no account should the fruit juice be cooked. Add this when the syrup has become cold.. A little lemon juice to give " point " to the particular fruit flavor that is used is essen- tial in all beverages of this class. Remember to use the sweet element sparingly even if the beverage is to be used half frozen ; for sugar is a fuel food and in consequence is not " in order" during the heated term. Half a cup of sugar is enough for un- frozen mixtures; two-thirds of a cup may be required when the beverage is to be frozen. But, while stinting on the sugar be generous with the fruit juice, and if the quantity at hand of one variey be scanty, add the juice of some other fruit and call the concoction a punch. 84 THE PEOPLE'S HOME RECIPE BOOK. Recipe. 7. LEMON SYRUP, Materials. Measure. Weight. DIRECTIONS. Lemon Juice 1 Quart Watlr^."®". .;'.::■.:: i Quart ^ ^^^' ^°" ^^^ lemons hard under your Whites of Eggs .!!! 3 / hand to soften them and squeeze out every bit of juice. Put the sugar into UTENSILS' * porcelain lined kettle. Beat the eggs Lemon Squeezer Puree* Sieve ^° ^ ^tiff froth, mix them with the Porcelain lined Egg Beater water and add to the sugar. Stir until Kettle Skimmer the sugar is dissolved. Place the kettle Wooden Spoon over the fire and boil and skim until there is no scum arising to the surface. Add the lemon juice to the boiling syrup, cover and boil gently ten minutes. Remove from the fire and when cool fill bottles which have been rinsed with alcohol. Use bottles with patent stoppers. This syrup will keep well the entire year, but 'should be made in the spring when lemons are cheap and plentiful. Oranges may be used in the same manner as above, using two quarts of juice and the same ingredients. Pineapples, cherries, grapes, currants, raspberries and straw- berries all make syrups which make delicious drinks, sauces, and ice creams when these fruits are out of season. Be careful of too much boiling as it destroys the flavor and color of the syrup. Use only granite or porcelain lined kettles and stir with wooden spoon. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Aflce Gitchell Kirk. Recipe 8. FRUIT PUNCH. Materials. Measure. Weight. DIRECTIONS. Ceylon or English Breakfast Tea ^.. 1 o» Put the tea into the stew pan and Oranges 3 cover with a qUart of boiling water ; Lemons 6 cover the pan for twenty minutes, and Sugar 4 Cups strain. Grate the yellow rinds from Grated Pineapple ... 1 Pint half the lemons and oranges adding Vanilla and Almond this to the sugar and mixing all with Extract 1 Teaspoonful the infusion. Stir until the sugar is Bananas 8 dissolved, place over the fire and bring Ginger Ale I Pint to the boiling point and boil five Water 3 Quarts minutes. Strain and cool. Add the ^'^^ juice of the lemon and oranges and all the other ingredients. Turn this into UTENSILS: the punch bowl with a nice block of ice Stew Pan Grater and serve. Fresh berries may be added Measuring Cup Lemon Squeezer to this or grape juice may be used in- Punch Bowl stead of ginger ale. Mrs. Kirk's Card Tadex Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Kocheeter. N. Y. Copyright, 1908, by Mrs. Aflce Citchell Kirk. BEVERAGES. 85 Recipe 9. Materials. MmMie. Fresh Mint Sprigs., t Dozen Shaved Ice 1 Cup Sugar % Cup Lemon Juice or Pure Cider Vinegar 2 Raspberry Syrup ... 1 Water 1 MINT PUNCH. Weight. DIRECTIONS. Tablespoonfuls Cup Quart ' UTENSILS: . Tablespoon Measuring Cup Punch Bowl Shaker Ice Shaver Lemon Squeezer Chopping Bowl and Knife Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by^rs. Alice Gitchell Kirk. Chop the mint fine, add to the ice and sugar. Put all into a shaker and shake hard untilthe sugar is dissolved; pour into a punch bowl, add the other ingredients and serve very cold. Kecipe 10. MINT LEMONADE. Materials. Measure. DIRECTIONS. Shaved Ice % Glass LLmln"Syrup"or"" 2^ Tlbfespoonfuls P"* the shaved ice into the glass Lemon Ma and add the lemon syrup or the sugar ?.'*^'' y ■ \V • Vu • • • ^ Teaspoonfuls dissolved in the lemon juice. Stir well, Creme de Menthe ,, « . ., ■ • • ... Cherry 1 then add the remainmg ingredients, Creme de Menthe... 1 Teaspoonful decorating with sprigs of mint stand- ^■°* ^ ^ SP"S« ing upright in the .glass, and three T et. UTENSILS: straws. This is not only very refresh- Ice Shaver Straws • . , ^^ x- «i Lemon Squeezer Tall Glasses ing but attractive as well. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co.. Rochester, N. Y. Copyright, 1906, by Mrs. Afice Gitchell Kirk. Recipe 11. Materials. Tart Apples 6 Lemons 3 Stick Cinnamon .... V^ Sugar 4 Bay Leaves 2 Raisins 1 Oranges 1 UTENSILS: Porcelain Kettle Paring Knife Grater Measure Jelly Bag Ice Shaver APPLE LEMONADE. Measure. DIRECTIONS. Mash, quarter and core the apples ; put them into the kettle with raisins, bay leaves and cinnamon. Add two quarts of water and bring to the boil- ing point; add two more quarts of cold water in which the sugar and grated rind from the lemons and oranges have been dissolved^ Simmer slowly half an hour, strain and when cool and ready to serve add the juice of the lemons and oranges. Set on ice until very cold. Put a little shaved ice into the sherbet cups, fill with the cold lemonade and s<;rve. Cups Cup Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erb* M&. C(^i Beeh«8:er, N. Y. Copyright, 1806, by Mrs. Auee Gitchell Kirk. 86 THE PEOPLE'S HOME RECIPE BOOK Recipe 12. ELDERBERRY WINK Materials. Measure. Weight. DIRECTIONS. Elderberry Juice ... 5 Quarts Sugar 15 lbs. Pick the elderberries when dead Water ripe and extract the juice with a fruit press. Into the keg put the above UTENSILS: amount of juice dissolved in water. Fruit Press Five-Gallon Keg gg sure the sugar is thoroughly dis^ Quart Measure Seals solved before putting it into the keg. Fill the remaiaJng space with water. Rack off in February and wash keg in which you can replace the clear wine or it can be bottled. This makes a heavy sweet wine on the order of port. To make it more tart and without so much body use four quarts of juice and fourteen pounds of sugar. The first wine is dark colored while the latter is lighter in color. To make the wine from the elderberry blossoms pick when dead ripe and falling from the bush ; pick from the stems and to one quart of blossoms add the juice of two lemons, four pounds of sugar and pour over all one gallon of boiling water. Let cool and when lukewarm add one half yeast cake to five gallons of wine and let ferment three days. Put into a keg, leave burtg out, and let ferment for a month or six weeks. When through with fermentation it can be racked off and bottled. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Alice Gitchell Kirk. CHAFING DISH COOKERY. (Including Rarebits, Creamed Oysters, Etc.) "The social meal in the. home is an ideal preparation for good digestion." While the chafing dish started the fashion, it has quickly grown to be one of the very best of friends. There are many homes where you find it, and nowhere is it more serviceable or welcome than at the Sunday night supper. All who possess this most useful dish are on the lookout for new exploits in the chafing dish line. Always maiking fresh and astonishing creations. In the ;recipes here given they may represent to many merely old friends with new faces, or new names, or perhaps the old dress with additional frills, which add not only to the attractiveness of the dish but the taste as well. There are few things that cannot be done in the chafing dish if one knows how. The greatest aid to successful results is having everything in readiness for work. Arrange all material conveniently on either side of dish ; milk and cream and all liquids, in fact, in attractive pitchers. Butter molded in balls measuring one tablespoonful. Matches in a little tray, etc. Chafing dish on a tray. Teaspoon and tablespoon for measuring and all seasonings arranged on a small tray. It is not necessary to tell how these things should be arranged. CHAFING DISH COOKERY. 87 be aut neatly and in order and perfectly convenient. Give thought and care to this as it saves time and confusion. See tliat the lamp is in perfect working order and filled. If all the preparations are carefully made, each or any dish will quickly and easily cooked. For a quick breakfast and where you do not have access to gas, its worth cannot be estimated. The chafing dish has come to stay. Mrs. Kirk's Card Index Cooking'Recipes. Pablisned'by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. AUce Gitchell Kirk. Recipe 1. CREAMED OYSTERb. Materials. Measure. DIRECTION?. Oysters ., 1 Pint Frour"^ .."!;;!.■;!!:!!! 2 Tablespoonfull P"* the butter into the chafing dish Cream 1 Pint and when heated to be just creamy, Celery Salt % Teaspoonful add the flour ; blend well together and Dash ■ of ■ Nepaiii " ' " ' teaspoonful ^^^^ smooth, gradually add the cream, Pepper Stirring constantly until the sauce is smooth. Add the oysters which have TTTi?MCTTc. ^^^^ ^^'' Hnsed, small particles of r.^ c: r.-u ^^^^°"-^' shcll Tcmovcd and drained. Bring to Chafing Dish Large Spoon t^g boiling point, season and serve. A . very nice change may be had by using half the given amount of cream and substitute one-half- cup of sherry, one tablespooHful of Worcestershire i^auce and one stalk of celery cut very fine and cooked slightly in the butter. Mrs. Kirk's Card Index Cooking Kedpes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright. 1906, by Mrs. Alice Gitchell Kirk. Recipe 2. OYSTERS WITH MUSHROOMS. Materials. ' Measure. DIRECTIONS. Oysters 1 Pint Butter"'""' ■ 1 La?ge Tablesp'l ^^^ ^he b'utter into the chafing Flour '.'.'.'.'.'.'.'.'.'.'.'.'. 1 Large Tablesp'l dish; when slightly melted add the Cream 1 Cup flour and stir until well blended; now Yolks of Eggs — 3 pour in the cream and one-half cup Dash of Paprika';:: ^ ^^^?°°"'"' of the liquor from llhe mushrooms. Stir until smooth. Add the oystets and the small mushrooms whole .' Salt 1 Teaspoonful chafing dish, mixing the flour well with Chopped Parsley ... 1 Teaspoonful it ; then pour on gradually the milk Extract of Beef % Teaspoonful and as soon as the sauce thickens add UTENSILS' ^^^ shrimps and peas with all the sea- Chafing Dish Teaspoon sonings. Bring to the boiling point Tablespoon and serve. Mrs. Kirk's Card Index Cooklngr Recipes. Published by Yawman & Erbe Mtg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Afice Gitchell Kirk. Recipe 6. SHRIMPS A LA POULETTE. Shrim'^**:'!!': 1 Cup""" DIRECTIONS. Butter 1 Tablespoonful Flour ., 1 Tablespoonful Mix the butter and flour well to- Cream ^,, S^P , , gether in the chafing dish. Add the Yolks of Egg^" : : ; : : 2 T^^^P°°"^"' cream gradually, stirring all the time. Lemon Juice 1 Tablespoonful Now add the shrimps, season and wJien Nepaul Pepper or hot serve. Whole wheat bread sliced Paprika thin, buttered and a small piece of let- . _ UTENSILS: tuce thinly spread with Hot Relish. SeTi^Sfn''"" Teas'po'on'"^'* cut in fancy shapes for sandwiches arc Lemon Squeezer very nice served with shrimps. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Ufa. Co., Rodiester, N. Y. Copyright. 1906, by Mrs. Afice Gitchell Kirk. CHAFING DISH COOKERY. 89 Recipe 6. SWEETBREADS SAUTE WITH FRENCH PEAS. Materials. Measure. DIRECTIONS. Sweetbreads Prepare the sweetbreads by wash- Crumbs (white).. »«? well in cold water, removing any Egg of the pipes and membranes. Cook Butter them in boiling salted water with one B*\n tablespoonful of lemon juice twenty minutes. Then put them in cold water UTENSILS* ^°^ * ^^^ minutes, and then into the Ch fine Di h * refrigerator until wanted for the chaf- Shallow d'4 or Saucer for Egg - ^g dish- . Sprinkle with salt and pep- Plate for Bread Crumbs per, roll in fine white bread crumbs, . then in the beaten egg, again in the crumbs and saute in the chafing dish after delicately cooking the bacon. "Serve the sweetbreads and bacon gar- nished with the French peas heated and seasoned with butter, pepper and salt. Mrs. Kirk's Card Index Cooking Recipes, Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. ARee Gitchell Kirk. Recipe 7. CHICKEN HOLLANDAISE. Materials. Measure. «,^^^_..»„«. Cooked Chicken.... 1 Pint , DIRECTIONS. Chopped Celery ... % Cup iror.::;:::::::::: I ?feoS ,, Meit the butter in the chafing dish. Onion Juice 1 Teaspoonful add the celery and cook just a few mo- Chopped Parsley ... 1 Tablespoonful ments. Stir in the flour and water or Juke of Shalf"*' stock gradually. Add the remaining Lemon seasonings with the carefully cooked Paprika ....... — meat of the chicken cut in small Kitchen Bouquet ... % Teaspoonful . c?.. n ,i . . . • t. Stock or Water 1 Cup pieces. Stir all well together and when UTENSILS: well heated add the yolks of the eggs Chafing Dish Measunng^Spoon ^gll beaten. Serve with watercress Tablespoon "^ Bowl ^* " sandwiches and thin bread and butter. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Afice GitcheU Kirk. Recipe 8. THE QUEEN'S TOASTED CHEESE. Materials. Measure. Weight. DIRECTIONS. Cheese, not too soft % lb. Ale • • • — • 3 Smalf Gl«s"^* "^^'^ '^ *^« "<='P<= ^^°"^ *^« Lodge Dash^of Cayenne !!! at Windsor. . Grate the cheese fine and ■'vSalt .." % Teaspoonful add the ale and champagne. Put into fctast . ^ the chafing dish and stir well until the mixture is smooth and creamy. Add UTENSILS- *^* seasoning and serve very hot from _. , T^' t. ^ * ' *hc chafing dish on squares of toast. SSo?n "^ wfne Glass A light salad with French Dressing is Teaspoon a nice accompaniment to this. " . Mrs. Kirk's Card Index Cooking Recipes. ' Published by Yawman & Erbe Mfg. Co.i Rochester, N. Y. Copyright, 1906. by Mrs. Alice Gitchell Kirk. 90 THE PEOPLE'S HOME RECIPE BOOK. Recipe 9. TOMATO RAREBIT. Materials. Measure. Weight. DIRECTIONS. Soft American Strained^ Tomatoes.! % Pint " Grate the cheese and mix all the Salt 1 Teaspoonful ingredients with it. Rub the chafing Soft^White^S-ead" dish with a clove of garlic. Turn 'the Crumbs ,. 1 Cup mixture into the pan and stir rapidly Kitchen Bouquet".'.! % Teaspoonful until hot and smooth. Serve at once UTENSILS: on toast accompanied with cucumber Chafing Dish Tablespoon , . . Frpnrli Drp'^'^inp- Teaspoon Measuring Cup ^aiad and i^rencn uressmg. Grater Mrs. Kirk's Card Index Cooking Recipes. PubJished by Yawman & Erbe Mfg. Co., Rochester, N. Y. Copyright, 1906, by Mrs. Afice Gitchell Kirk. Recipe 10. , CHICKEN A LA KING. Materials Measure. DIRECTIONS, Cooked Chicken, diced 2% Cups Cream — 3 Cups Arrange the materials in the fol- Button Mushrooms. 1/2 Cup lowing manner to bring to the table; Frou".;-!!:!::!:!!! I tSooS moid the butter, a taWespoonful in each Green Pepper V2 hall ; have the pepper chopped fine on Salt a little butter chip ; measure the flour, T^^'^l'^^ *^^ cream in a pitcher, the mushrooms °*® *"■■ cut in halves and the chicken cut in cubes in a dish. Cight the chafing dish UTENSILS: and put the butter in the pan to melt, Chafing Dish Measurmg Cup ^^^ ^^^ pepper and cook three or four Wooden Spoon Tablespoon minutes without allowing^the butter to brown. Stir in the floflr, then the cream, stirring, until it thickens. Set into the hot water pan, then add mushrooms, chicken, salt and paprika. When heated thoroughly, serve on toastl J* THE CANNING OF FRUITS AND VEGETABLES. (Including Both Large and Small Fruits, Pineapples, Asparagus, Beans, Beets, Tomatoes and Green Corn.) * Practice makes perfect." It is not difficult to can alt kinds of fruits and vegetables if one studies sterilization, has perfect utensils and knows how to select fruits. The slight- THE CANNING OF FRUITS AND VEGETABLES. 91 est disregard of necessary rules in the canning or preservation of fruits may cause great loss, not only of time and strength, but money as well. The following rules have been used many times with perfect success. If you fail it is because you have not followed the suggestions given. All fruits and vegetables to be perfect should be canned the day they are picked. If this is not possible, when purchased at the stores, come as close to freshness &s you possibly can. They must be ripe, not bruised, and free from decay. They must be cooked in the cans or jars in which they are to be kept ; und the best process known is canning by steam. Cans or jars and covers (and rubbers if you use them) should be perfect. Use new rubbers every year. Use jars with covers which are absolutely unaffected by any known food acid, and sweet and clean as the glass itself. The jafs must t)e Sterilised by placing in the cooker and gradually bring water to the boiling point, and boil for ten minutes. Covers should be-dipped in boiling water and not handled on the inside after this sterilizing. The contents of every jar must be sterile ; that is, sufficiently boiled to destroy all the germ life in it] otherwise they will surely spoil, and one germ will spoil the entire contents. Different fruits and vegetables require differ- ent time for cooking, as some germs are tougher and longer lived than others. Fewer utensils are necessary with the steam cooker than any other method of cianning, and these should also he sterilized to insure perfect suc- cess. Recipe 1. RASPBERRIES. AND ALL SMALL FRUITS. Materials. Measure. DIRKCTIONS. Large _ Red Rasp- berries.. 1 Quart Place the required number of jars Currant Juice % Pint , . . , ^ t i^i r i j i Sugar % Cup ^^^ covers m the kettle of cold water over a slow fire and bring slowly to UTENSILS- *^^ boiling point. Mash the currants „ , „,.^ ■ . , . and press out the juice until you have Larg" KeSr '^ptn'fr "^^ the required amotint. Usually a quart Large Enamel Fruit Jars of currants makes one-half pmt of juice. Spoon Stew Pans Bring this juice to the boiling point and Towels ■ Holders add the sugar. Bring to the boiling "^ point again, skim and boil five minutes. Fill the hot sterilized jars with the berries, adjust the rubbers and pour over the boiling syfup. Stand the jars in the cooker and steam five minutes. If the jars are not quite full, fill from one jar then return them to the cooker and steam five minutes longer. Seal tiglftly, stand aside until cool. Then tighten again. In catming strawberries, place them in a colander and dip them up and down two or three tinies in cold water to remove any sand or dirt. Drain and stem them. Make your syrup, using water in place of currant juice. Fill the jars full of berries and place in the cooker. St^am for ten minutes. Lift out three jars, drain free from juice and fill two of them from the steamed fruit of the third ; fill with the boiling syrup, adjust rubbers and stand again 93 THE PEOPLE'S HOME RECIPE BOOK. in the cooker, steaming five minutes longer. Seal as directed for rasp- berries. Keep in a cool, dark place. Mrs. Kirk's Card Index Cookingr Recipes. Published by Yawman & Erbe Mfg. Co., Rochester, N. Y. Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice Gitchell Kirk. Recipe 2. CANNING LARGE FRUITS. (Peaches, Pears, Apples, Pineapples, Quinces, Etc.) Materials. Measure. Weight. DIRECTIONS. Peaches 8 lbs. wfSr ::;:::■■;■■" 1 Quart ^ ^^^' ^"t the jars and covers into the large kettle filled with cold water, and UTENSILS- bring slowly to the boiling point. Add c^ f. , ,,r. . ',, ..t J the sugar to the given amount of water, Steam Cooker Wide Mouthed „♦:,,:„- ..„4.:i *u • j- i j Stew Pan Funnel stirrinpf until the sugar is dissolved. Wire Basket Wooden Spoon Place it over the fire and boil ten min- Holders Towels utes. Skim. While the jars are heat- Large Kettle bcales ^ jj^^j^ ^^ ^ ^^^^ ^^^^ ^^^ ^.^^ ^^^^^^ — and dip in hot water for just a mo* ment. Cut the peaches in halves, re- move the stones and the skins. Be sure you do this, as the peaches are kept in perfect shape. Take one jar at a time from the hot water, drain and neatly arrange the fruit in them. Fill to overflowing with the boiling' syrup, ad- just the sterilized rubbers and steam five minutes. Have some of the boil- ing syrup in readiness and if the syrup is not at the top of the jar, fill with the syrup to overflowing and seal at once. These directions will answer for all large fruits such as pears, apples, pineapples and quinces. Add just a little green ginger root to pears for flavor. Mrs. Kirk's Card Index Cooking Recipes. Published by Yawman & Erbe Mfe. Co., Rochester, N. Y. Supplemental Set No. 1. Copyright, 1907, by Mrs. Alice Gitchell Kirk. Recipe 3. Materials. Asparagus .... Boiling Water Salt ASPARAGUS AND STRING BEANS. Measure. DIRECTIONS. Wash, drain and trim fresh aspara- gus. Fill the sterilized jars neatly, heads up ; adjust the rubbers and place them in the steam cooker and steam without water three-quarters of an hour, then fill the jars with boiling water. Add a teaspoonful of salt to ■ each jar and steam thirty minutes longer. Place cover on the jar before removing from the cooker, then lift out carefully and screw covers on tightly. Always tighten the covers after the jars have become cold. Mrs. Kirk's Card lodea Cooking Recipes. Published by Yavnnan & Erbe Mfg. Co.. Rochester. N. Y. Supplemental Set No. 1. C or canned corn may be used, % cup sweet milk, 1 well beaten egg, 1 teaspoon- ful of salt, 1 teaspoonful of sugar, 1 small cup of flour, 1 teaspoonful of baking powder. Drop in hot lard or butter, and fry a nice brown. 3. Fried Cream Fritters. — One-half cup sugar, 1 quart sweet milk^ 1 cup flour; take 1% pints of milk and put on stove with sugar; wet the flour with, the remainder of milk, and cook until quite thick. Pour into jelly pans that have been dipped in cold water, let stand until cold, then cut in 2-inch squares, dip in egg, then in crackei: crumbs, and fry in hot lard as for dpughnuts, a light brown. Serve hot with maple syrup. 4. Oyster Fritters. — Take as many oystei-s as you want fritters, and wipe them dry> Make a batter as follows : one egg, well beaten ; add to it one cup of milk, % teaspoonful of salt, 1 pint pf flour, and 1 heaping teaspoon- ful of baking powder. Dip oysters one by one in the batter and when the fat is smoking hot, drop them in and fry brown. Serve hot. 5. Rice Cakes. — One large cup of boiling rice, 3 eggs beaten separately, 1 level tablespoonful sugar, a little salt ; beat thoroughly, and drop from a spoon into a well buttered hot skillet. 6. Com Fritters or Mock Oysters. — Grate the corn from Yz dozen ears of sweet corn or cut it from the cobs and run through a vegetable chopper ; add 3 tablespoonfuls of sweet milk or cream, 1 teaspoonful salt, I egg, 1 teacup flour. Drop in hot lard and brown both feides. Make the size of an oyster. Make a plenty for they will all be eaten. DOUGHNUTS. " The true essentials of a feast are only fun and f eed."— 0. W. Holmes. 1. Doughnuts. — " One cup oi sugar, one cup of milk, Two eggs beaten fine as silk, Salt and nutmeg (lemon will do). Of baking powder teaspoons tw<>, iU THE PEOPLE'S HOME RECIPE BOOK, Lightly stir the flour in, Roll on pie board not too thin ; Cut in diamonds, twist or rings. Drop with care the doughy things Into fat that briskly swells Evenly the spongy cells ; Watch with care the time 'for turning, Fry them brown just short of burning; Roll in sugar, serve when cool. Price a quarter for this rule." — Hazel A. Marquis. 2. Improved Fat for Frying Doughnuts, Croquettes, Etc. — Fry out care- fully 3% lbs. of beef suet, add 1 lb. of fresh lard. After using, strain and put in small bucket and cover; may be used a number of times. 3. Raised Doughnuts. — Scald 1 pint of milk and pour over Yz cup of lard and 1 cup of sugar. Add 1 cup of yeast and flour to make a stiff batter and let rise over night. In the morning add 1 egg and work in flour the same as mixing bread. Let the dough rise, cut out doughnuts, rise again and fry. 4. Snow Balls. — ^Two eggs, 1 cup sugar, 4 tablespoonfuls milk, 1 tea- spoonful cream of tartar, % teaspoonful soda, flour enough t'o roll into balls ; fry in hot lard, dip in white of egg, and roll in fine white sugar. 5. Fried Cakes. — One egg, 1 cup sugar, 2 cups sour milk, 1^ teaspoon- fuls lard, 2 teaspoonfuls soda. 6. Doughnuts (Fine). — Two eggs, 1 cup sugar, 1 cup sour milk, good pinch of nutmeg, level teaspoonful soda in milk, butter almost as large as walnut, pinch of salt, flour to roll Yz inch thick. , GEMS. 1. Graham Gems. — One cup of sweet milk, 2 tablespoonfuls of melted butter, 1 tgg, 3 teaspoonfuls baking powder, a little salt and 3^ cups of graham flour. Bake slowly in gem pans. 2. Com Gems. — One cup of corn meal, 2 cups of flour, 1 cup of sweet milk, ^ cup of sugar, % cup of butter, ? eggs, 4 teaspoonfuls baking powder, a pinch of salt. Bake in a quick oven. 3. Wheat Gems. — Three cups flour, 3 tablespoonfuls sugar, 3 teaspoon- fuls baking powder ; stir well ; add 1 well-beaten egg, 4 tablespoonfuls melted lard, iy2 cups of swiet milk or water. MUFFINS. 1. Muffins.— Two eggs, a pinch of salt, ,2 tablespoonfuls melted butter, 2 teaspoonfuls baking powder, 1 cup milk, enough flour to make a stiff dough ; drop in muffin tins ; bake in quick oven. 2. Com Muffins. — One-half cup of butter or lard, 2 eggs, % cup of sugar, 1 cup of sweet milk, 3 cups of sifted flour, 1 cup of corn meal, 4 teaspoonfuls of baking powder, Yz teaspoonful of salt ; beat thoroiighly and bake quickly. WAFFLES. 1. Waffles. — Three eggs beaten separately, 1 quart of buttermilk, piece of butter the size of a walnut, pinch of salt, 1 teaspoonful of baking soda, flour to thicken. Mix buttermilk, salt, melted butter and yolks; then add LIGHT BREADS, ETC. 117 soda which has been moistened with a little of the buttermilk ; then add flour, and lastly the beaten whites. Bake in waffle irons. CORN DODGERS— CORN PONE— CORN CAKE. 1. Corn Dodgers. — Place 2 cups of corn n'.eal in a bowl and pour over it enough boiling water to scald and moisten it. Stir it while pouring the water on; while hot add 1 tablespoonful of shortening; when cold add 1 beaten egg, 2 tablespoonfuls of milk and 1 teaspoonful of salt. Bake in gem pans or on the griddle. 2. Com Cake. — ^Two eggs beaten light ; add 1 cup sugar, ^4 cup butter ; beat light; add 1 cup milk;, sift together 2 cups cornmeal, 1 cup flour, 3 tea- spoonfuls of baking powder and a small teaspoonful of salt; add to mixture and bake in a moderate oven. 3. Com Pone. — ^Two eggs, ^ cup of shortening, 1^4 cups of sugar, 1 cup of corn meal, 2 teaspoonfuls baking powder and milk to make light cake batter. Bake in slow oven. BUNS. 1. Currant Buns. — Beat 1 egg into a cup and fill with sweet milk ; mix with it % cup of yeast, 1 cup of sugar, 14 cup of butter, enough flour to make a soft dough. Let rise until very li|;ht ; then mold currants into bUns ; let rise a second time in pan; before bakmg glaze with a little molasses or sugar and milk. 2. Buns That Boys Like. — To about as much light bread dough as for a loaf of bread, at the stage that it is light and ready for the pans, add % cup of lard or butter, ^/^ cup of sugar, 1 egg, % pint of warm water. Mix all to a smooth paste; thicken with flour; let rise; form into small biscuits; let rise and bake. This brings them just right for the evening meal; if wanted for midday dinner, use 1 quart of sponge in place of the dough. DUMPLINGS. 1. Drop Dumplings. — One small cup of sweet milk or water, 1 egg, 1 teaspoonful of baking powder, flour enough to make drop batter. Very good for meat stews of any kind. 2.' Always Light Dumplings. — ^To'each cup of sifted flour, sift in 1 heap- ing teaspoonful of baking powder ; salt to taste Lwet with cold water and drop onto meat and bones ; cover the kettle and qook 20 minutes. 3. Chicken Dumplings. — One cup sweet milk, 1 egg well beaten, 1 pint sifted flour, .% teaspoonful of salt, 1 tablespoonful of baking powder; stir all well together and drop the batter, a spoonful at a time, into chicken or beef broth just checked from boiling. Let boil 15 minutes. These dumplings are very nice, CRULLERS. 1. Crullers. — Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of milk, or leave out one of milk and substitute 1 of wine. Strain it into % pint of flour and 4 tablespoonfuls of melted butter or lard. Beat 4 eggs with 6 heaping tablespoonfuls of sugar ; work them into the rest of the ingredients ; add flour to make stiff enough to roll out, then cut and fry in hot lard ; flavor with grated nutmeg. 118 THE PEOPLE'S HOME RECIPE BOOK. JUMBLES. t 1. Jumbles. — One cup of butter, 2 cups of sugar, % cup of sour cream, 3 eggs, 1 teaspoonful of salt and a little nutmeg; flour to make soft dough.' Bake quickly. 2. Favorite Jumbles. — One cup of butter, 2 cups of sugar, 1 cup of sweet milk, 4 cups of flour, 3 eggs and 3 teaspoonfuls of baking powder. Mix thoroughly and drop on buttered tins with a large spoon ; sprinkle with sugar before baking. TOASTS. 1. American Toast. — To 1 egg thoroughly beaten, add, a littFe salt and 1 cup of sweet milk. Slice light bread arid dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle. Serve very hot. 2. Good Toast. — Spread thin slices of light bread with butter, then cover with sugar; grate a little nutmeg and put a tablespoonful of cream on each slice; brown in the oven; serve hot. 3. Dry Beef Toast. — One-half cup chopped beef picked in fragments and 1 heaping tablespoonful butter; put in saucepan and when hot add 3 cups sweet milk; let it boil, then put in 3 well beaten eggs and pepper to taste. Toast thin slices of bread, dip them in hot salted water, arrange on a platter and pour over them the beef gravy. Horseradish may be served with this, or apple jelly, or currant jam. CRACKERS. 1. Graham Crackers. — Two teaspoonfuls of baking powder, % cup brown sugar, % cup of shortening, 1 quart of graham flour, salt to taste. Wet with milk ; roll into thin cakes, using white flour for rolling out. RUSKS. 1. Children's Rusks. — Make soft sponge of 1 pint of milk, % cake of compressed yeast dissolved in lukewarm water, and sifted flour. Let rise over night. In the morning add % cup of melted butter, 1 teaspoonful of soda, 1 egg and a little salt. Flavor with cinnamon. Sift in flour enough to make a firm dough. Mold into rolls, place in pans, let rise again arid bake in a quick oven. When done, dampen the tips slightly and sift on some powdered sugar. SCOTCH SCONES AND APPLE KOKER. 1. Scotch Scones. — Sift together 1 quart of flour, % teaspoonful of salt, 1 teaspoonful of sugar and 2 heaping teaspoonfuls of baking powder; rub in 1 large tablespoonful of butter,- cold ; add 2 beaten eggs and nearly i^ pint of sweet milk; mix into smooth dough; knead quickly and roll out to % of an inch in thickness; cut out with knife into squares about the size of soda crackers; fold each cornerwise, to form triangles; place in pan and brush over with egg and milk ; bake 10 minutes in hot oven. 2. Apple Koker.— Ta 1 beaten egg add 1 cup of sweet milk and one tablespoonful melted butter; thicken with 3 heaping cups flour with 2 tea- spoonfuls baking powder; spread on pans; put quartered apples thick over the top and sprinkle with sugar, cinnamon or nutmeg. Put on a few small bits of butter and bake. Serve warm with cream. CAKE MAKING. 119 GRIDDLE CAKES. 1. Griddle Cakes. — One quart of sour milk, a pinch of salt, 1 egg, 1 teaspoonful soda and flour to make of right thickness. 2. Corn Meal Griddle Cakes. — ^Take one pint of either sour milk or but- termilk, one pint of corn meal, one egg, one teaspoonful salt, one teaspoonful soda. Bake on a griddle. 3. Graham Griddle Cakes. — Half a pint of corn meal, half a pint of flour, one pint of Graham flour, one heaping teaspoonful sugar, half a teaspoonful salt, one egg, one pint buttermilk, one teaspoonful soda. 4. Buckwheat Cak(es. — One quart of lukewarm water, 3 tablespoonfuls of flour, 3 tablespoonfuls of corn meal, 1 heaping teaspoonful of salt, % cake of yeast or ^^ cup of liquid yeast, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning stir well and add 3 tablespoonfuls of molasses and % teaspoonful of soda dissolved in hot water; bake on hot griddle. Save enough batter to raise another mixing instead of using new batter. 5. Egg Pancakes. — ^Two cups of flour, 1 teaspoonful of sugar, l^ tea- spoonful of baking powder, 2 eggs well beaten, enough milk to make a thin batter. Bake on a hot griddle. 6; Potato Cakes. — ^Two cups of cold mashed potatoes, ^ cup of flour, % cup of~milk, 3 eggs, 2 teaspponfuls of baking powder, salt and pepper to taste ; stir the beaten yolks and milk into the potato, then the flour and baking powder sifted together; beat thoroughly, and lastly fold in the well beaten whites ; bake on a well buttered griddle. CAKE MAKING. (Including Recipes and Directions for Making All Kinds of Cakes, Frostings, Icings and Fillings.) Aye, to the leavening, but here's yet in the word hereafter the kneading, the making of the cake, the heating of the oven, and the baking. Nay, ydu must stay the cooling, too, or you may chance to burn your mouth. — Shakespeare. GENERAL DIRECTIONS. Only the best oi materials should be used for cake. The pans for baking should be perfectly clean and free from odor and should not be used for any other purpose. The butter should not be oily but just soft enough to cream well with sugar. In making white cake do not use colored butter for the coloring matter will not disappear like the natural color does. If there is too much" salt in the butter it should be freshened by working it in cool water. Use only the very best. The sugar should generally be either powdered sugar or " coffee A." If granulated sugar is used it should be very fine. Use pulverized sugar for deltcate cakes; coffee-crushed, powdered and sifted for rich cakes; the best brown sugars far dark cakes; granulated and " Toffee A*" for fruit cakes and jelly cakes. 120 THE PEOPLE'S HOME RECIPE BOOK. The eggs should be fresh and cold to beat well. In summer cool them on ice or in cold water. Many of our best cooks think they get better results by whipping with a fork or wire spoon than with a beater. Always beat the eggs in an earthen vessel and never in tin; a pinch of salt added makes them come to a froth quicker. The whites and yolks should be beaten separately. Most cooks grease the cake pans with fresh lard. If butter is used it should not be too salty or the cake will stick. Coyer the bottoms of the pans with white or manilla paper. As soon as taken from the oven set the pan upon a cloth wrung out of water for two or three minutes and the cake will not stick when being taken from the pan. Always cream the butter and sugar first, then add the yolks of eggs, milk, and lastljr the flour and whites of eggs. In mixing cake, do not stir, but beat it thoroughly, unless otherwise di- rected, bringing the batter up from the bottom of the dish with every stroke. Use a long handled wooden spoon. An iron spoon turns the mixture black. Never beat a cake in tin but use earthen or stone ware. Remember that sour milk and soda go together ; and sweet milk and baking powder go together ; and that baking powder combinjes the properties of soda and cream of tartar and is always used alone. To one quart of flour use 2% teaspoonfuls of baking powder. To one quart of flour use 1 teaspoonful of soda and 3 teaspoonfuls of cream of tartar. When molasses is used the cake should always be baked in a moderate Oven for the molasses makes it burn easily. In cake making do not try to economize too much' in materials as a cake is often spoiled by some petty economy. It is a bad thing to disturb a cake or even open the oven door for the first ten minutes while baking or until the cake is " set," but if it is baking unevenly it should be turned very gently, keeping the oven door open as short a time as possible. Outside air affects the baking and will make the cake fall. Test with a broom splint or knitting needle. When the cake is done none of the mixture will adhere. ~^ If the oven bakes too fast on the bottom, place the grate under the cake ; if too hot on the top, set a pie pan of water on the top grate. For baking sponge or pound cake, the oven should be hot enough to turn a piece of white paper a rich yellow in 5 minutes. For cookies, layer cakes or cup cakes, the paper should turn a dark brown in 5 minutes. For baking bread, throw a little flour on the bottom of the oven and if it browns quickly without taking fire the heat is sufficient. For baking puff paste, the heat should be greatest first and decrease later. This is to keep the paste in shape. When the oven is too hot the temperature may be reduced by placing a pan of cold water in it. After a cake is in, Should the oven be found too hot so that the cake browns almost immediately, lift a lid off the stove and cover the cake with a buttered paper. The cake will not be as nice as if it were not browned so quickly but this is all you can do. Sprinkle a little flour over the top of a cake to prevent the icing from running off. Pour on a small quantity of icing, spread it over the cake with a broad knife, which dip frequently in hot water to keep it from sticking. Never try to ice a cake while hot, and let layer cakes get nearly cold before putting together. * ^ Gingerbread should be baked with a moderate lire as it is easily burned. CAKE MAKING. 121 Put only a little of the dough on the board at once in making cookies. It is more easily managed in this way. Cookies must be gotten into the pans as soft as possible. ' The fire should be fixed, the pans, greased and everything in readiness I'efore the cake is mixed if baking powder is used for it effervesces but once and there should be no delay in baking. The cdke should rise in the oven and not the mixing bowl. Bread and cake pans made of sheet iron are better than those made of tiij. CAKE RECIPES. 1. Buttermilk C:ike. — One-half cup of butter; 2 cups of brown sug^r; 2 cups of buTtermilk ; 1 lb. of currants ; 1 lb. of raisins ; 1 lb. of citron. Use one cup of flour in which to dredge the raisins; two level teaspoonfuls of soda dissolved in milk; cloves, nutmeg and cinnamon to taste and flour to stiffen. Bake two hours. ,3. Delicate Cake. — Two cups of sugar; whites of 4 eggs ; i/^ cup butter ; % cup Sweet milk ; 3 cups flour ; 1 teaspoonful either soda or baking powder ; 2 teaspoonfuls of cream of tartar. Flavor with lemon. 3. Grandma's Cake.— Two cups of medium brown sugar, Yz cup melted butter beaten well with 2 eggs. When thoroughly beaten add a small cup of sour milk, 1 teaspoonful of baking soda, 3 cups of sifted flour and 1 tea- spoonful of baking powder ; 1 teaspoonful of vanilla ; bake well in moderate oven either in loaf or layers. If in layers use any filling desired. 4. Economical Cake.^ — One cup of sugar, 1 egg, % cup of milk, 2 table- spoonfuls of butter, 1 tablespoonful of baking powder, 2 cups of flour. 5. Caramel Cake.— Two eggs^ 2 cups of brown sugar, ^2 cup butter, % cup of sour cream, 1 cujp grated chocolate, % cup hot water, % teaspoonful of soda, 2 teaspoonfuls baking powder ; mix chocolate and hot water together, then add soda and also 2yz cups ql flour. 6. Weiddiiig Cake. — Five pounds sugar, 50 eggs, 5 lbs. flour, 5 lbs. butter, 15 lbs. raisins, 10 lbs. currants, 3 lbs. citron, 1 pint brandy, 4 ounces nutmeg, 4 ounces mace, 1 ounce cinnamon, ^4 ounce cloves; this will make 43 or 44 pounds, is unequalled and will keep 20 years. 7. Sultana Cake. — One pound flour, % lb. butter, % lb. sugar, 8 large eggs, 1 lb. Sultana raisins, juice and grated rind of a lemon, i/^ grated nutmeg. Beat butter and sugar to a cream, add flour, then yolks of eggs well beaten, next flavoring, then raisins dredged with flour, lastly the whites of eggs beaten very stiff. Bake one hour and a half in a slow oven. 8. Taylor Cake — (A Fine Fruit Cake). — Seven eggs, 1^4 lbs. butter, 1 pint boiled cider, 7^^ cups flour, 1 lb. currants, 2 lbs. raisins, % lb. citron, % lb. orange peel, 1 teaspoonful soda, 1 teaspoonful cream of tartar, 1 teaspoon- ful cloves, 3 nutmegs. 9. Fruit Cake. — One cup molasses, 2 cups brown sugar, 1 cup butter, ^ cup milk, 4 eggs; 4 cups flour, 3 cups stoned raisins, 3 cups currants, 1 cup chopped citron, 1 teaspooijful nutmeg, 1 teaspoonful ground cinnamon, y2 teaspoonful cloves, 1 teaspoonful of soda and 2 of cream of tartar or 3 of baking powden JO. Marble Cake. — ^White Part. — One cup of white sugar, whites of 4 eggs, % cup of butter, % cup of sweet milk, 2 teaspoonfuls of baking pow- der, 1 teaspoonful of lemon or vanilla and 2i/^ cups of sifted flour. Dark Part. — One cup of brown sugar, yolks of 4 eggs, % cup of molasses, Yz cup of 132 THE PEOPLE'S HOME RECIPE BOOK. butter, % cup of sour milk, 1 teaspoonful of ground cloves, 1 teaspoonful of mace, 1 teaspoonful of cinnamon, 1 grated nutmeg, 1 teaspoonful of soda dissolved in a little milk and added after part of the flour is stirred in; V/z cups of sifted flour. Drop a spoonful of the light then the ddrk, alternately, into a well buttered cake pan. 11. Myrna Marble Cake. — White Part. — One clip of white sugar, whites of 4 eggs, % cup of butter, % cup of sweet milk, 2 teaspponfuls of baking powder, 1 teaspoonful of lemon or vanilla, 2% cups of Sifted flour. Dark Part. — One cup of brown sugar, yolks of 4 eggs, % cup of molasses, ^4 cup of butter, Yo cup of sour milk, add cloves, cinnamon or strawberry. One teaspoonful of soda and 1^^ cups of flOur. 12. Sponge Cake. — Three eggs beaten for 5 minutes, 1 cup of sugar, y-t cup sweet milk, 1 teaspoonful of lemon, 2 cups flour, 2 teaspoonfuls of baking powder; bake sloVvly. 13. Angel Food. — One large tumbler of granulated sugar, % tumbler of powdered sugar, 1 tumbler of sifted flour, whites of 11 eggs, 1 tedsppon- ful of cream of tartar. Beat the eggs to a stiff froth; sift the sugar 4 times; sift the cream of tartar through the flour 4 times; add the stigar to the eggs slowly, as for frosting; add flour, stirring lightly and as little as pos- sible; flavor with almond or vanilla. Bake in a deep Unbutterfed pan for % of an hour. When done remove from oven and turn upside down, allowing the edges of the pan to rest on some supports. When entirely cold remove carefully from the pan. Much of your success depends upon the baking and handling. , 14. Ice Cream Cake. — One-half cup of butter, l^^ cups of powdered sugar, 14 cup of milk, ^2 cup of cornstarch, 1% cups of flour, 2 level tea- spoonfuls of baking powder, y^ teaspoonful vanilla, whites of 6 eggs ; beat the butter to a cream, add gradually the sugar, then the milk alternately with the flour to keep it from curdling. Stir in lightly the beaten whites of the eggs the last thing before putting into the pans. Bake in moderate oven for 20 minutes. This makes 2 layers. 15. Devil's Food.-— Two cups of brow;n sugar, 2 eggs, ^ cup sweet milk, % cup butter, 2 ctips sifted flour, 1 teaspgonful of baking powder, 1 tea- spoonful of soda, 1 cup grated chocolate, % c'up brown sugar, % cup sweet milk. Cook to thick cream, add 1 teaspoonful of vanilla and stir into the batter hot, Bake in 2 layers in a moderate oven. 16. Devil Cakci— One small cake Baker's chocolate, 2 cups granulated sugar, 1 cup biitter, 1 cup buttermilk or sour niilky 3 cups sifted floUr, 1 level teaspoonful soda dissolved in hot water, 6 eggs beaten separately. Put choco- late in bowl, set in boiling water and dissolve, add sugar and butter and beat light ; add yolks of eggs, then milk and soda ; add flour and beaten whites of eggs at once and beat till well mixed* Bake in layers and ice»> .. 17. Jelly Roll. — One cup sugar, 4 eggs, 1 cup flour, 1 teaspooilful baking powder; beat well together. Bake in large shallow pan, spread with jelly and roll while warm. 18. Quick Cake. — Three eggs, 2^^ cups of flour, % cup butter, Yi cup lard, 1 cup of milk, 1 cU'p of sugar, 4 teaspoorifuls of hzk'mg powder, 2 tea- spoonfuls of vanilla. 19. One Egg Cake. — One tablespoonful of butter, one cup of sugar, 1 egg beaten, % cup milk, IY2 cup flour, 2 teaspoonfuls of baking powdet CAKE MAKING. 133 20. Nut Cake. — One cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 3 cups flour, 2 teaspoonfuls baking powder, 1 cup nut kernels. 21. Plain Walnut Cake. — ^Two cups of flour, 1 teaspodnful of baking powder, % cup butter, 1 cup sugar, 2 eggs, 1 cup milk; beat all together and add 1 cup chopped walnuts and 1 teaspoonful of vanilla. 22. Lemon Cake. — Two cups sugar, 1 cup butter, 7 eggs, 1% pints of flour, 1 teaspoonful baking powder, 1 teaspoonful lemon extract. Riib the butter and sugar to a light cream; add the eggs two at a time, beating 5 minutes. After each addition add the flour sifted with the powder and the extract mixed into a medium batter. Bake 40 minutes in paper lined tin in Aioderate oven. 23. Ribbon Cake. — ^Two cups sugar, l^ cup butter, 4 eggs, 1 cup milk, 3% cups flour, spices, 3 level teaspoonfuls baking powder, i/^ lb. finely chopped figs, V2 cup raisins stoned and cut into pieces, 1 taBlespoonful of molasseSj, Cream the butter, add gradually the sugar and well beaten egg yolks, tlien the milk. Sift the baking powder and flour together thoroughly, then add the egg whites beaten to a stiff froth. Bake one-half of the mixture in a layer Cake pan. To the remainder add the fruit, molasses and spices to taste. Bake and put the layers together with icing. 24. Gold and Silver C^ke. — One cup of white sugar, yolks of 4 eggs well beaten, Yz cup of butter, ^ cup of milk, 2 cups of flour, 1 tablespoonful of baking powder. Same for the silver, except use the whites of eggs. 25. White Mountain Cake. — Three-fourths cup of butter, 2 cups sugar, whites of 7 eggs, 1 cup cornstarch, 2 teaspoonfuls baking powder, 2 cups flour. Filling.-— One-half cup cold water, 2 cups sugar ; boil until it threads, then beat into the whites of two eggs ; flavor with vanilla. 26. Eticbory Nut Cake. — One cup of chopped nuts, % cup butter, 3 eggs, 1^2 cups sugar, 1 cup milk, 3 cups flour ; cream the sugar and butter and then add milk, then yolks of eggs, well beaten, then .flour well sifted with heaping teaspoonful of baking powder, then nuts and whites oi eggs well beaten. 27. Lemon Jelly Cake. — Four tablespoonfuls of butter, 2 cups of coffee sugar, 4 eggs, leaving white of one for frosting; beat whites of the eggs separately; mix yolks with butter and sugar; add whites last after flour is added ; 1 cup of mijk, 3% ^ups of flour, 2 teaspoonfuls of baking powder mixed with flour, 1 teaspoonful of lemon extract. Filling. — ^ne egg, 1 citp of sugar, juice and grated rind of one lemon, 1 tal?lespopnful of water, 1 teaspoonful of flour. Boil till it thickens ; when cdol,' spread between layers. ' 28. Princp of Wales Cake. — White Part — One-half cup sugar, % cup butter, Vz cup sweet milk, 2 cups flour, 1 teaspoonful vanilla, 2 teaspoonfuls baking powder, whites of 3 eggs. Dark Part. — One-half cup butter, 1 cup brown sugar, yolks of 3 eggs, % cup sour milk, 2 cups ffoiir, 1 tablespoonful molasses, % teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful nut- meg, 1 teaspoonful s©da dissolved in warm water, 1 cup raisins; bake each portion in two layers and use white boiled icing. Icing. — One-half cup water, l^^ cups sugar; cook until it threads, then stir until it is smooth; 89. Angel Cake 41. Feather Cake. — Cream 1 tablespoonful of butter ; add 1 cup of sugar CAKE MAKING. 125 then 1 egg well beaten, V/z cups of flour, % cup of sweet milk ; beat well ; add 2 level teaspoonfuls of baking powder. Bake 20 minutes. 43, Gospel Cake. — ^Three and one-half cups of flour, (1st Kings 4-22) ; 1 cup of butter (Judges 5-25) ; 3 cups of sugar (Jeremiah 6-20) ; 2 cups of raisins (1st Sam. 30-12) ; 1 cup of water (Genesis 24-17) ; 1 cup of almonds (Genesis 43-11) ; 6 eggs (Isaiah 10-14) ; 1 tablespoonful of honey (Exodus 15- 21) ; a pinch of salt (Leviticus 2-13) ; 3 eggs Tyolks) ; 1 pint of milk ; spices, 2 tablespoonfuls. Follow Solomon's advice for making good boys and you will have a good cake. (Prov. 12-14.) 43. Silver Cake. — One cup of milk, whites of 6 eggs, 2 cyps of sugar, % cup of butter, 4 cups of flour, % teaspoonful salt, 2 teaspoonfuls baking pow- der, 1 teaspoonful almond extract; cream the sugar and butter; then add al- ten!&tely the milk and flour, having sifted the flour, baking powder and salt well together ; then add extract and the well beaten whites of eggs ; beat well and bake in loaf pan in moderate oven. 44. Lady Cake. — One-half cup of butter, 1^ cups of sugar, % cup of sweet milk, 2 cups of flour, 2 teaspoonfuls of baking powder, whites of four eggs whipped to a stiff froth. Flavor with almond, peach or rose water. 45. A Cheap Fruit Cake. — One cup of sour milk, 1 cup of sugar, 21^ cups of flour, 1 cup of raisins, 1 teaspoonful of cinnamon, allspice or cloves, 1 egg. butter the size of an egg ; good. If desired, add half teaspoonful soda. 46. Black Fruit Cake. — One pound of brown sugar^ 1 pound of butter, 10 eggs, 2 pounds of raisins, 3 pounds of currants, 2 tablespoonfuls of cinna- mon, 1 tablespoonful of ginger, 1 teaspoonful of cloves, 1 nutmeg, 3 tea- spoonfuls of baking powder, y^ cup of cold Water, % teacup of molasses, % pound of citron, flour enough to make it the consistency of pound cake. Rub the butter and sugar together; beat the eggs> then mix; add the molasses, then the flour and fruit. This will make 2 large loaves. Bake IVz hours with a slow fire; bake in pans with stems. 4:7. Farmer's Fruit Cake. — ^Twp cups of dried apples, soaked over night, chop in the morning and cook well in 3 cups of jnolasses, either maple or Orleans; after the apples are done let them get cold; flour same as for other fruit cake. Make following batter : One cup of butter, 1 cup of sugar, 3 eggs, 1 cup of sour milk, 1 teaspoonful each of cinnamon and cloves, 1 tablespoonful of soda in milk and 5 cups of flour. Can add 1 cup of raisins^ if you choose, with the apples. Bake in moderate oven. 48. White Fruit Cake. — ^Two cups of sugar, 1 cup of butter, 1 cup of sweet milk, % c"P of flour, 3 teaspoonfuls of baking powder, whites of 5 eggs, % lb. sliced citron, 2 cups cocoanut, meats from 1 quart hickory nuts, or use almonds. 49. Minnehaha Cake. — One-half cup of butter, lYz cups of sugar, 1 cup of sweet milk, 3 eggs, 2 teaspoonfuls of baking powder, 3 cups of flour. 50. Morangtarta. — One pound of granulated sugar, whites of ten eggs, well beaten ; one pound of almonds, grated and well dried by allowing them to stand over night ; mix the sugar and almonds together and Seat slowly into the whites of eggs. Put in a buttered pan sprinkled with a few bread crumbs and bake slowly for an hour. To be eaten with fruit and whipped cream. (Very Fine.) 51. One Egg Cake.— ^One egg, 1% cups of sugar, ^ cup of butter, 1 cUp of sweet milk, 2% cups of flour, 3V^ teaspoonfuls of baking powder. 53. Queen Cake. — Two cups of flour, 1 cup of sugar, 1 cup of milk, 3 126 THE PEOPLE'S HOME RECIPE ^OOK. eggs, 1 large tablespoonful of butter, 2 teaspoonfuls of baking powder; flavor to taste ; beat the butter, sugar and eggs together ; then add the milk and flour, mixed with the powder. Bake in shallow pans in quick oven. 53. Sunshine Cake.— Beat the yolks of 5 eggs thick with a cup of granu- lated sugar; a pinch of salt and % cup of flour, which has been sifted with % teaspoonful of cream of tartar ; add to it carefully the whites of 7 eggs, whipped very stiff; flavor with lemon or orange. 54. Tea Cake.— One tablespoonful melted butter, 1 egg, 1 cup sugar, 1 teaspoonful baking powder, % cup milk, 2 cups flour. 55. Velvet Cake. — One-half cup of butter, IVz cups pulverized sugar, whites of 4 eggg, 1 cup of sweet milk, 2 cups of flour, Yz cup of cornstarch, 1 large teaspoonful of baking powder, vanilla. 56. White Loaf Cake. — Two cups of sugar, 1 cup of butter, 1 ct^ of sweet milk, 3 cups of flour measured before sifting, 3 rounding teaspoon- fuls of baking powder, whites of 9 eggs ; measure with a pint cup ; flavor to taste ; ice with 2 cups of sugar and the whites of 3 eggs ; add nearly a cup of boiling water to sugar, and cook until it will break in water, then pour it slowly with left hand over well beaten whites, while beating hard with the right hand. 57. White Cake. — One-half cup of butter, 1% cups of sugar, % cup ol milk, 2 teaspoonfuls baking powdet, 2 cups of flour and the whites of 4 eggs, well beaten and ^dded last ; flavor to taste. 58. Washington Cake. — One and three-fourths cups of flour, 1 cup of sugar, % cup of butter, 1 egg, % cup of sweet milk, 2 teaspoonfuls baking powder, 1 teaspoonful of lemon extract. Bake in three round tins; when done, put a layer of apple sauce between and on top of the cake. Jelly or jam may be substituted, and the cake served with whipped cream or sauce. 59. Cream Cake.-^ne cup of sugar; 2 eggs, w«ll beaten in a cup, fill up with sweet cream ; 8 cups of flour ; 2 teaspoonfuls of baking powder. Bake in 2 layers. Filling. — One and one-fourth cups of sugar, % cup of milk, pinch of salt, 4 teaspoonfuls of cocoa, butter size of walnut, vanilla to flavor ; cook soft and beat while cooling and spread on cake. 60. Custard Cake. — One teacupful of sugar, 3 eggs, 3 teaspoonfuls melted butter, Ys teacup of sweet milk, 1 teacup of sifted flour, 1^^ teaspoonfuls of baking powder ; sift the baking powder in the flour ; beat the whites and yolks separately ; add the butter, melted just enough to measure well. Custard. — One pint of milk, 2 eggs, 2 tablespoonfuls of flour, 1 tablespoon- ful' of cornstarch. 61. Chocolate Caramel Cake. — One and one-half cups of granulated sugar, y2 cup of butter, 1 cup of milk, 3 cups of sifted flour, 3 teaspoonfuls of baking powder, beaten whites of 4 eggs. Bake in layers. Filling. — ^Whites of 4 eggs beaten to a stiff froth, 11/4 lbs. of confec- tioner's or, XXXX sugar added gradually. Flavor with 1 teaspoonful of vanilla. Spread on layers and allow to stand until cold. Melt 3 squares of Baker's chocolate in a small dish over the teakettle and spread very lightly over the hardened white icing. Cdcoanut may be used instead of chocolate, if preferred, but must be put on before the white icing hardens. 63. Fig Cake. — Two cups of sugar, 1 cup of butter, 31^ cups of flour, % cup of sweet milk, whites of H eggs, 8 teaspoonfuls of baking powder. Bake in layers. CAKE MAKING. 137 Filling. — One pound of 6gs, chopped fine and put in a stew pan on stove ; pour over it a teacup of sugar. Cook all jtogether until soft and smooth. Let cool and spread between layers. 63. Cream Puffs.— *One cup of boiling water poured on ^ cup of butter ; 1 cup of flour, stirred into the boiling water; boil 2 minutes, let cool, then add 3 eggF ?mbeaten and beat well ; bake % hour, slowly at first. The puffs will fall if no'i baked enough. Bake on buttered tins until a golden brown. Ciistard. — One cup of milk, Vz cup of sugar, 1 egg, 3 teaspoonfuls of flour. Cut a hole in the side of puff and fill with custard. 64. Breakfast Cake. — One cup of sugar, 2 cups of flour, % cup bf butter ; rub well with hands and set aside Yz cup of the mixture ; in the remainder put one egg, 1 cup of sweet milk, and 2 teaspoonfuls of baking powder in enough flour to make a stiff batter. Put in shallow pan and sprinkle the Yz cup of crumbs over the top. Bake in a moderate x)ven. 65. Apple Cake. — Make a thick batter of 2 cups of flour, % teaspoonful of soda, 1 teaspoonful of cream of tartar, % cup of butter, 1 egg, 1 scant cup of milk. Put it in a long shallow pan and press lightly into the top wedges of peeled, quartered and cored apples ; 4 apples will be all that are needed for the cake. Sprinkle 2 tablespoonfuls of sugar over the top and bake brown. Serve with cream or soft sauce. 66. Pork Cake. — One pound fat pork, 1 lb. seeded raisins, 1 lb. seeded dates, 1 lb. currants, 1 lb. figs, 1 teaspoonful cinnamon, 1 teaspoonful gfround cloves, 2 cups molasses, 1 cup sugar, 1 teaspoonful soda, 8 cups flour, 1 pint of hot water poured over the flour and let cool. Mix all together and bake. 67. Roll Jelly Cake. — One cup sugar, 1 cup flour, 3 eggs, 3 tablespoon- fuls sweet milk, i/^ teaspoonful soda, 1 teaspoonful cream of tartar. Bake and when done spread with jelly, roll up and wrap a napkin around it. 68. Chocolate Loaf Cake. — ^Two cups brown sugar, ^ cup butter, creamed, 2 eggs, 1 tablespoonful vanilla, Ys cake Baker's chocolate, Yz cup buttermilk, % teaspoonful soda in the buttermilk and when foaming add Yz cup boiling water and pour quickly over the grated chocolate"; 3 cups sifted flour, 2 teaspoonfuls baking powder. 69. Spice Cake.— One cup of sugar, 1 cup of molasses, Yz cup of butter and lard mixed, 1 cup of sour milk, 2 eggs, 3 cups flour, 1 teaspoonful each of cloves and cinnamon, 2 teaspoonfuls of soda. Bake in 4 layers. 70. Johnny Cake. — " Two cups Indian, one cup wheat. One cup sour milk, one cup sweet, One cup good eggs that you can eat, _ One-half cup molasses, too, One-hal£ cup sugar add thereto. Salt and soda, each a spoon. Mix up quickly and bake it soon." 71. Maple Cake. — One cup molasses, 1 cup dark maple sugar, 1 cup but- termilk, S large tablespoonfuls shortening, 1 tablespoonful ginger, 2 small tea- spoonfuls soda, flour to make not too stiff. 72. Dolly Varden Cake. — One cup sugar, 1 cup of milk, 1 tablespoonful butter, 2 cups flour, 3 teaspoonfuls baking powder. Bake iii two layers, leaving enough in the dish for one of them, to which add Yz cup currants and 1 teaspoonful each of ground cinnamon, allspice and cloves. Put the layers together with frosting flavored with lemon. 73. Good Almond Cake, — One cup coffee "A" sugar, Yz cup butter 128 THE PEOPLE'S HOME REaPE BOOK. (small part lard), % cup milk or water, whites of 3 eggs, 1^ cups flour, iVg teaspoonfuls baking powder; bake in 3 layers. 74. Layer or Loaf Cake. — One cup granulated sugar, scant % cup butter, 2 eggs, saving white of one for frosting, % cup mi'k, 1% cups flour, 2 tea- spoonfuls baking powder and flavoring. This cake is a standby for all occasions and will keep moist for several days. Cocoa may be added for solid chocolate cake. 75. Spice Cake. — One cup sugar, % cup butter, 2 eggs, % cup molasses, 1 cup sour milk, 2^^ cups flour, 1 teaspoonful each of soda, cloves, cinnamon and a little nutmeg. If fruit is added this makes a very good fruit cake. 76. Cheap Fruit Cake. — One cup sugar, i^ cup butter, 1 cup sour milk, 1 teaspoonful each cinnamon, cloves, nutmeg and soda, 2 cups flour, 1 cup raisins. 77. Lightning Clouse. — Sift together in a bowl, 1 cup sugar, 1 cup flour, 1 teaspoonful baking powder. Fill a cup % full melted butter, break 2 eggs into this, fill cup with milk, add to dry mtasure, mix thoroughly and bake in two layers. Filling of whipped cream. This is a very good quick cake. 78. Surprise Cake. — Take one egg, 1 cup of sugar, 1 cup of butter; beat all together; then take a cup of sweet milk with two teaspoonfuls of cream of tartar and 1 teaspoonful of soda dissolved in it; then mix all together and thicken with flour. If desired, a little less soda and cream of tartar may be used. You will be surprised to see what a nice cake this makes. 79. Plain Cake. — One cup sweet milk, 1 cup sugar, ^ cup molasses, % cup butter, 3 cups flour, 1 cup raisins, 2 teaspoonfuls cream of tartar, 1 teaspoonful of soda, salt, cloves, cinnamon and nutmeg; add milk and soda just before putting into oven. 80. Devil Cake. — One egg, i/^ cup sugar, ^2 cup sweet milk, l^ cup grated, unsweetened chocolate; cook until thickened and let cool. Cream 1 cup sugar with i^ cup butter; add 2 eggs beaten separately, % cup sweet milk, 2 cups flour, % teaspoonful vanilla, i^ teaspoonful soda dissolved in milk; mix all thoroughly and add chocolate paste; beat well; bake in layers and white frost it. FROSTINGS, ICINGS AND FILLINGS. 1. Chocolate Filling for Ca!^e. — Three-fourths cup of sweet milk, 1 cup of sugar, 1% cakes of sweet chocolate, 2 teaspoonfuls of lemon extract. Boil until thick. * 2. Marshmallow Filling or Icing. — Put ^ cup of water and one cup of granulated sugar over the fire together and boil until it forms a soft ball when dropped into cold water. Now pull apart % pound of marshmallows, put them into a double boiler with 2 tablespoonfuls of hot water and stir until melted. Then pour the hot syrup gradually into the marshmallow mixture, beating all the time ; add a teaspoonful of vanilla and beat until cold. 3. Icing Without Boiling.— Butter the size of a walnut; the white of 1 egg, not Ijeaten ; enough pulverized sugar to spread nicely, according to the size of the egg. Mix all together until smooth. Put on cake when cold. 4. Caramel Icing.— One cup of brown sugar, 11/^ cups of maple sugar, % cup of butter, % cup of milk, 1 pound pecan nuts, 2 tablespoonfuls vanilla ; boil together 10 minutes the butter, milk and sugar; add the chopped nuts FROSTINGS, ICINGS AND FILLINGS. 129 and boil 3 minutes longer; remove from fire and add vanilla; stir until cool, then spread on the cake. 5. Boiled Icing. — The whites of 8 eggs, 2 cups of granulated sugar, citric acid the size of a pea, a few drops of vanilla. Barely cover the sugar with water, and boil until it hardens in water. Pour it slowly into thebeaten whites of eggs, beating hard all the time ; add citric acid dissolved in a few drops of hot water and the vanilla. Beat until cool and of proper consistency to spread on cake. \ 6. Icing for Cookies. — ^Take 1 cup of sugar and boil until it will get hard. Pour over the well-beaten white of 1 egg; stir until cool. 7. Chocolate Cream Frosting. — White of 1 egg beaten to a stiff froth, and an equal quantity of cold water; add confectioner's sugar until thick enough to spread; flavor with vanilla; spread % inch thick. on cake; melt Yz cake of Grerman sweet chocolate over hot water ; add teaspoonful of boiling water to chocolate, beating well, and pour it over the frosting on the cake ; it will remain soft and creamy for a week, cutting without breaking, and is delicious. "" 8. Maple Caramel Frosting. — Add 1 cup of cream to, 3 cups of broken and rolled maple sugar. Boil until it hardens in water (it will take about fifty minutes) ; beat when half cool until it becomes creamy, and then spread on cake. 9. Lemon Jelly Filling. — One-fourth pound of butter, 4 eggs, juice of 4 lemons and grated rind of two, % cup white sugar; mix all well together and boil 1 minute, stirring all the time; when cold spread between cakes. 10. Custard Filling. — One cup milk, yolks of 4 eggs, % cup sugar, 1 dessert spoonful of flour, % pound almonds, reserving 30 split for putting on icing on top of cake. Add the almonds chopped when the filling is cold and put between layers of cake. Ice as desired. MEATS, POULTRY, GAME, FISH, OYSTERS AND CROQUETTES. Some hae meat and canna eat. And some would eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit. , — Burns. The sauce to meat is ceremony.; meeting were bare without it. — Macbeth. HOW TO SELECT GOOD MEAT AND POULTRY, Beef. — Good beef is elastic so that if it be pressed with the finger no impression will remain. Ti the meat be in poor condition the lean part will usuallly be of a dark color and inelastic. ^ ' Mutton. — ^The lean part of good mutton is of a dark, bright crimson red ; the fat is firm and white. The lean part of bad mutton is of a brownish aolor with a bad smell; there is little fat and it is flabby and yellowish. *-9 130 THE PEOPLE'S HOME RECIPE COQK. Pork. — The fat part of pork should be firm and white ; the lean should be of a fine grain ; and the skin cool and thin. Should the fat contain ker- nels the pork should be avoided for the pig was diseased when killed. Pork shoujd not be kept more than a day or two before it is cooked for it will not keep" long without salting. Great care should be exercised that pork be thoroughly cooked or there will be danger of disease. VeaL — Veal will spoil quickly and should not be- kept more than two days in summer nor four in winter. Turkeys. — A young cock-turkey has smooth, black legs with short spurs. Sometimes dealers cut and scrape the spurs of old turkeys so as to' deceive one, hence they should be carefully examined. , The beak of an old turkey is hard while that of a young bird is somewhat soft. The legs of an old hen-turkey are red and rough. If the turkey is in poor condition the eyes will be dim and sunken and the feet dry and stiff, while if it be tn good condition the eyes will be bright and full and the feet soft and pliable. Fowls. — Select a fat fowl for any purpose. The skin should be trans- parent and if the bird is young and tender the skin under the wing or leg ma^^ be easily torn. A young cock will have short spurs. A fine bird will have a full fat breast and a smooth comb. Ducks. — If the duck has been recently killed the feet and legs will be soft and pliable but if it be stale they will be dry and stiff. Freshness of the eyes is a good indication. An old duck will generally be thin and lean while a young bird is generally plump. The tame duck has rather large feet that are of a dusky yellow while the feet of the wild duck are smaller and of a reddish color. Geese. — ^The feet and beak of an old goose will generally be red and bristly, while those of a young goose will be yellow with few bristles. When stale the feet and legs are dry and stiff; when fresh they are pliable and soft. The breast of a young bird, as with all poultry in good condition, is plump and the flesh whiter than that of old birds. A FEW SUGGESTIONS CONCERNING THE COOKING OF MEATS AND POULTRY. Salt meats and meats used for soup should be put to cook in cold water ; but otherwise, fresh meat should be put on in boiling water. Cold water extracts the juice while hot water quickly cooks the outer surface of the meat and so retains the juices. Put a piece of red pepper in the water to prevent the odor which arises from boiling meat and turn the meat fre- quently that it may cook evenly on all sides. Carefully remove all scum as it arises. The meat should be kept boiling constantly but very gently. Allow twenty minutes for each pound of meat. When roasting meat in the oven it should be frequently basted, that is, the juices should be dipped and poured over it with a spoon. Keep the fire at a uniform heat. In broiling, have the gridiron hot before putting on the meat. Turn it over as soon as it sears. Do not salt meat until it is nearly done as salt extracts the juices. The juices of meat are also extracted by allowing them to remain wrapped in paper when purchased. The meat should be immediately unwrapped. In cooking an old fowl or a tough piece of meat, add a pinch of soda or MEATS, POULTRY, GAME, ETC. 131 a spoonful of vinegar to the water in which they are boiled to aid in making them tender. Frozen meats should be laid in cold watei to thaw out shortly before using. When roasting meat, use either tripods or clean pieces of wood to keep it out of the juices. Keep a pan of water in the oven to prevent scorching. In warm weather mutton, veal and pork may be kept fresh for several weeks by laying them in sour milk. The meat should be entirely covered and the milk changed when mould appears. Wash the meat in cold water before using. Salt pork may be freshened by soaking it over night ia sweet milk and water. _ A'nice gravy is made by adding the meat gravy to some flour and butter which have been rubbed together and browned in the skillet. ' The garnishes for meat are slices of lemon, parsley, sliced beets, sliced carrots and currant jelly. MEATS AND POULTRY. 1, Baked Veal Chops or Cutlet. — Put in a roasting pan and season with pepper and salt, dust heavily with flour and put small pieces of butter on top. Then cover with water and bake one hour. • 2. Breaded Ham. — Cut 1 pound of ham in slices i/4 inch thick; lay in hot water for 30 minutes, drain and wipe dry, dip in beaten egg, then in rolled bread crumbs and broil. 3. Creamed Beef. — Melt a lump of butter the size of an tgg in a frying pan, then add cold roast beef cut in thin slices or chipped dried beef and fry, to a nice brown, then add a tablespoonful of flour and stir well ; last of all add enough water or milk to make a nice cream ; serve with or without toast as you like. 4. Dressing for Stuffing Meats. — Soak a loaf of baker's bread in cold water and squeeze as dry as possible. Cut a large onion up fine and mix with the bread and fry a light brown in butter, with plenty of salt and pepper and then add 2 well-beaten eggs and a little sage if desired. 5. Veal Loaf. — Three pounds veal, 3 eggs, % pound ham, 1 cup cracker crumbs, ^/^ cup milk, butter size of an egg, pepper and salt, a little water in the pan at first. Bake % of an hour or longer. 6. Beefsteak Roll. — Prepare a bread dressing such as you use for chicken ; pound a round steak a little but not very hard ; spread the dressing over it ; lap over the ends ; roll the steak up tightly and tie ; spread 3 spoonfuls of butter over it ; put a little water in the pan, lay steak in and bake, basting often. In a brisk oven it will bake in 30 minutes. Make a brown gravy and serve- hot, or it is nice when sliced cold. ^7. Chicken Tamales (A Mexican Dish). — Mix 1 pint each of finely ground cooked chicken and finely ground fresh boiled ham ; cut 2 large red peppers in halves, remove seeds, and place in sauce pan with boiling water and cook 5 minutes; remove,. chop fine and add them to the meat; season with % teaspoonful of salt and sauce from peppers. Place a sauce pan containing a cupful of chicken broth over the fire. Mi3i 4 tablespoonfuls corn meal with cold water ; add it slowly to boiling broth ; add Vz teaspoonful butter ; cook and stir till thick ; season with salt to taste. Put some dried corn husks in warm water to soak for 30 minutes, remove, cut off even sizes, spread each out on a 133 THE PEOPLE'S HOME RECIPE BOOK. dish. Cover with thin layer of meal paste; put a^ablespoonful of the meat in the center lengthwise ; fold the husk around it ; twist the ends and tie. Place in a steamer and steam for an hour and a half or cover with chicken broth and cook one hour. Any kind of meat may be used instead of chicken. 8. Braised Beef. — Cut a round steak into suitable pieces for serving, Dip these in salt water, then m bread or cracker crumbs. Fry these pieces, just long enough to brown nicely, in a buttered pan, Put into a bake pan or dish and put in enough .water to make the pan half full. Bake 90 minutes in a moderate oven. 9. Boiled Ham. — Changing the water once or twice, soak the ham for 24 hours. Put on to cook in boiling water with a little sage and a cup of vinegar. When very tender, remove the skin and black o"Utside, sprinkle the fat side with sugar and bread crumbs, and brown in the oven. lOj Ham Pattie. — Chop fine some pieces of cold ham. One-half dozen boiled eggs, chopped and seasoned with salt and pepper; Put in a baking dish a, layer of ham, then a layer of eggs, and then the sauce until dish is full. Sauce: — Mix together 1 tablespoonful of flour and 1 tablespoonful of butter and stir this into a cup of sweet milk. Over the top layer of pattie, pour this, sauce and "Spread with.breg.d crumbs. Bake until a nice brown. 11. Tasse Ham. — Cut six hard boiled eggs in halves, crosswise; re- move yolks; place cups thus made around edge of platter. While eggs are boiling, cook Ys cup of fine bread crumbs in % cup of milk to a smooth paste ; add 1 cup of chopped ham, cooked; 1 egg slightly beaten, % teaspoonful mustard; make into, balls, set one in each half egg cup. White Sauce: — Two tablespoonfuls each of butter and flour, 1 cup of milk and 1 teaspoon- ful of salt. Turn this into center of platter, sift yolks over it and set dish in oven until eggs are hot. Garnish with parsley. You can use mush- rooms in the white sauce if so desired. 13. Deviled Ham Rolls. — Roll thin some light rich pastry and cut into four-inch squares ; spread upon each square a spoonful of deviled ham, leaving -about ^ inch around the edge uncovered. Moisten the edges with cold water ; roll each sheet of ham and pastry compactly, pressing the edges together. Brush with white of egg and bake. This is nice with a salad course. 13, Stuffed Leg cf Pork, — Make deep incisions in the meat; mash fine A few boiled potatoes ; add a chopped onion, cayenne pep'per, salt and a little sage. Mix a piece of butter with this and fill the incisions; pull the skin down, and skewer over to keep the dressing from falling out. Roast slowly ; when the meat is done pour the gravy into a pan, take off the fat and add a little brown flour; as soon as it boils up once, remove from the fire; serve with cranberry sauce. 14. Veal with Oysters. — Cut 1 pound of select veal into squares about the size of the oysters; fry nice and brown; when done add enough butter to make sufiScient gravy and season. Pour over this 1 quart of oysters, well cleaned and drained, with 2 tablespoonfuls of flour stirred all through the oysters; pepper and salt; cover and let steam until the oysters begm to curl and the gravy is thickened. 13. Curry Chicken,— ^Cut up a chicken; slice an onion and fry in the skillet with a generous piece of butter; add a teaspoonful of curry powder. Put in chicken and fry Just' long enough to absorb the onion flavor-. Grate 1 cocoanut and pour boiling water over it; strain through cheese cloth. MEATS, POULTRY, GAME, ETC. 133 squeezing tight; add the chicken to cocoanut water; cook until meat drops from bones. If water boils away add more: salt the last thing- add a little flour and more curry powder if desired. Serve with hot boiled rice. 16. Chicken Sauteing. — Melt 2 taMespoonfuls of butter in a pan with a small chopped onion ; do not let it brown . put into this a tender chicken cut into small pieces ; season with pepper and salt. Let cook for 30 minutes, turning often; then dredge with flour, stir around well and add a scant pint of stock or water — ^boiling. Cover and place on the back part of the stove where it will simmer gently until done. Remove all grease from gravy and add a cup of cream; cook for 3 or 3 minutes and pour over chicken. 17 Chicken Pie. — ^Take a good sized chicken that is neither too fat nor too old ; cut it up and remove all extra fat ; wash it well and cook until tender, keeping the fat skimmed from the top of the kettle. Put the extra fat in a skillet and place on ^he back of the stove where it can slowly cook until all grease is extracted and when cold it may be used with other shortening to make the crust for the pie The crust m.ay be made in the usual way, lining the pan with an under crustj then add the chicken and 4 sliced po- tatoes; then the broth made into a nice gravy; put the top crust on and bake until it is a nice brown. 18. Cleveland Chicken. — Cut up a cooked chicken fine, a few potatoes cut in squares and bread crumbs ; put on the stove 1 cup of milk, 1 tablespoon- ful of butter, 1 tablespoonful of flour, pepper, salt and a little parsley; mix with the other, sprinkle bread crumbs over the top and bake fifteen minutes, 19. Old Point Comfort Chicken Terrapin. — Boil a chicken until tender; remove bones; thicken the broth with a lump of butter rubbed in flour and then put the meat of the chicken back on the stove ; add % pound of butter, a dozen mushrooms, a little summer savory, cayenne pepper and salt. Boil and stir until tender; then add yolks of 3 hard boiled eggs, chopped fine; then sweet cream and serve hot. 20. Chicken Croquettes. — Boil a cup of milk with a lump of butter as large as an egg and a tablespoonfj;! of flour; when cool add pepper and salt, a bit of minced onion, 1 cup^ of bread crumbs and 1 pint of finely chopped chicken ; lastly, beat 2 eggs and work in, form in balls, roll in eggs and cracker . crumbs and fry. 21. Chicken Cutlets. — Rub together 2 tablespoonfuls of flour and 1 of butter; add to them % pint of stock; stir constantly until boiling and then add the yolks of 2 eggs. Take from the fire and add 1 pint of cold chopped chickeu, a tablespoonful of parsley, 1 teaspoonful of salt, a little pepper and a grating of nutmeg. Mix arid put aside to cool ; when cold form into the shape of cutlets, dip in eggs and crSmbs and fry. Turkey can be used the same way. 23. Chicken and Macaroni. — In a baking pan arrange layers of bits of chidfcen, macaroni and bread crumbs, the crumbs on top; season with salt, pepper and butter. Pour over a dressing made of 2 cups of stock, % c"P of cream and flour to thicken ; bake 45 minutes. 23. Sweetbreads and Peas. — Soak 2 pairs of sweetbreads in cold salt water for an hour, then cook from 30 to 45 minutes. Take 1 can of French peas cooked and seasoned as for table, add the chopped sweetbreads, put in baking dish, cover with bread crumbs and a generous amount of butter, bake in hot oven 10 minutes or until brown. 134 THE PEOPLE'S HOME RECIPE BOOK. 24. Liver Timbales. — To a pint ef cooked calf's liver, chopped fine and salted, add a cup of bread crumbs, 2 beaten eggs, 1 cup of milk, 1 teaspdonful of parsley, a few drops of onion juice and a tablespoonful of melted butter. Mix thoroughly and turn into molds and cook in a pan of warm water in a moderate oven for about 25 minutes. Serve with mushroom sauce. 25. Stuffed Tripe.— Clean and boil a large piece of fresh tripe, spread with a highly seasoned bread dressing, roll up and tie. Put it into a baking pan with ^ cup of butter and a cup of hot water ; cover and bake about an hour in a moderate oven, basting frequently. 26. Nut Balls. — Any cold cooked meat may be used. To each half pint of finely chopped meat add i/4 cup of chopped blanched almonds, 1 raw egg, % teaspoonful salt arid a pinch of white pepper. Mould this mixture into balls the siz^e of a walnut ; place in an agate baking dish ; add l^/^ cups strained to- matp, which has been seasoned with pepper, salt and celery salt or a little onion juice. Place in a moderate oven for 15 minutes; reduce and thicken by placing over the fire for a few moments. Serve this sauce poured around the balls. Garnish with parsley. 27. A Ragout. — Mix y2 cup of cheese with 1 cup of chopped cold meat ; season with pepper and salt and 1/2 *easpoonful of anchovy paste; moisten thoroughly with gravy made with milk or stock ; put in a baking dish ; cover with a layer of bread crumbs sprinkled with bits of butter and bake about 20 minutes. It may be baked and served in individual ramekin dishes or patty shells. .28. Pressed Tongue. — Boil a medium sized tongue four hours very gently; remove the skin as soon as it is taken out of the boiling water; then slice into a chopping bowl and chop fine. Season well with pepper and salt. Put in a little more than i/4 teaspoonful of mace, and lastly add one cup of finely chopped English walnuts. The next day it will be ready to serve. If any other meat is used it will need to be moistened with a little of the liquid in which the meat was boiled. ' 29. Dressing for Baked Fowl. — Chop fine 6 or 8 slices of stale bread ; season to taste with salt, pepper and sage; add 1 egg, well beaten, and 2 ounces butter; mix well together and moisten with 1 cup of hot water. 30. Beef Loaf. — Grind 1% pounds of steak; add a little salt; mix into this 1 cup of ground bread crumbs seasoned with salt, .pepper and butter the size of an egg, rubbed in ; add a cup of sweet milk with aii egg beaten into it; mix all together like pie dough; form into a loaf; put into a buttered pie pan and roast and baste from 45 minutes to an hour. 31. Deviled Ham Loaf. — Take 2 spoonfuls of cracker or bread crumbs, % pound of deviled ham, 2 cups of milk, using a portion to moisten the ham ; stir in 2 eggs ; add salt to taste ; put into buttered pan and bake 1 hour in a moderate oven. Cut in thin slices, garnish with parsley and serve cold. .. 32. Chop Suey. — Fry % of a pound of shredded white meat of chicken in butter until golden brown.; add a little black bean sauce and then add to this the following ingredients, all chopped fine: % pound of celery, % pound of mushrooms, % pound of bamboo root, ^ pound onions and % pound of water chestnuts. Fry all this together two minutes and add salt, pepper and a little water. Simmer three minutes longer and serve hot. This will serve six persons. The Chinese ingredients can be pttrchased at any Chinese store or restaurant. ' MEATS, POULTRY, GAME, ETC. 138 GAME. 1, Pheasants, Partridges, Quails, Etc. — These are nice in flour and laid in a deep dish containing y% cup-of drippings; add pepper and salt and lay nice slices of ham or bacon over the top. When done remove the ham and make a dressirg of y% pint of cream and a dozen chopped oysters, to be added just before serving. 3. A Delicious Rabbit Fry. — Cut the rabbit in pieces and quickly wash in cold water. Do not soak it. Have frying pan very hot; then when you have seasoned the meat, roll it in flour and place in a pan, into which drop a tablespoonful of butter and one of lard. Cover with a pan and let the rabbit be very well done before you turn it over to brown on the other side. A rabbit fried in this manner will smell almost as nice as it will taste. 3. Rabbit Stew. — Cut up the rabbit, cover with cold water and put over the fire; add a teaspoonful of salt and boil until tender. Have ready hot biscuits broken open and laid on a platter and on each place a piece of the rabbit. Thicken the gravy with 3 tablespoonfuls of flour wet smoothly in a little milk ; let it boil a minute, theri add a cup of milk or cream and stir well. Pour this over the rabbit and biscuit and serve at once. 4. Hasenpfeffer. — After the rabbit has been in salt water for several hours, rinse with clear water. Boil until tender in water containing an onion in which are stuck about a dozen cloves. When tender take from liquor, roll in flour and fry brown in skillet, using equal quantities of butter and lard; just before removing from Skillet, sprinkle over a little cinnamon and about 1 tablespoonful of vinegar (more or less to suit taste) ; cook closely; let smother for a few minutes; remove rabbit; put flour in skillet and brown in remaining grease; add liquor in which the rabbit was cooked to make a nice gravy ; pour over rabbit. FISH AND OYSTERS. "Master, I mai'vel how the fishes live in the sea!" "Why as men do on land; the great ones eat up the little ones." — Pericles. "Drenched in the sea, hold, notwithstanding, their freshness." — Tempest, " Fruit of the wave f O, dainty and delicious I Food for the gods ! Ambrosia for Apicius ! < Worthy to thrill the soul of sea-born Venus, Or titillate the palate of Silenus ! " In selecting fish see that the eyes are full and not dull and sunken. The flesh should be firm and hard to the touch and should rise at once to the pres- sure of the finger. The earthy or mudBy taste may be removed by soaking in salt water shortly before using. The skin may be readily removed by pouring boil- ing water over it and letting it stand a few minutes. Lemon juice whitens fish. Fish should be cooked the day they are bought. Fresh mackerel, espe- cially, spoil very quickly. In frying fish, put it into very hot lard and turn as soon as browned on one side. When browned on both sides move the skillet to the back part of the stove, cover and let cook slowly. Use plenty of lard but no butter. Garnishes are parsley, sliced beets, lemon, lettuce and hard-boiled eggs. 136 THE PEOPLE'S HOME RECIPE BOOK. 1. Baked White Fish.— Fill the fish with a stuffing of fine bread crumbs and a little butter ; then sew up the fish, sprinkle with butter, salt and pepper. Bake an hour and serve with tgg sauce or parsley sauce. 2. Boiled Fresh Fish. — ^Tie the fish up in a cloth and plunge into salted boiling water. Boil very slowly, allowing eight minutes to the pound. When about half done add a little lemon juice or vinegar. Whe,i done, drain, dish carefully and pour drawn butter over it. ^ 3. Clara Stew. — Drain off and strain the liquor from 25 clams ; cut them up and place with the strained liquor in a stew kettle. Cut into small pieces 5 or 6 potatoes and a small-onion; add these to the clams with half a cup of milk, butter the size of an egg, salt and pepper to taste. Stev/ until done ; thicken with gravy and serve hot. 4. Baked Codfish. — Three eggs beaten separately, 1 pint of milk, 1 cup of shredded codfish; thicken milk as thick as for cream toast; put the yolks of eggs' in while milk and fish are hot ; add whites last. Bake 20 minutes. 5. Fish a la Creme. — One pint of cold cooked fish, picked in fine pieces ; 1 pint of milk, yolks of 2 eggs, 1 small piece of onion, 1 sprig of parsley, 2 tablespoonfuls of flour, 1 tablespoonful of butter. Put milk on to boil in a double boiler; add to it the onions and parsley; rub the butter and flour together and stir into the boiling milk; cook 2 minutes; add the well- beaten yolks of 2 eggs; take from the fire and strain; add pepper and salt to taste. Put a layer of this same in a buttered baking dish, then a layer ot fish, another of the same, and so on, having the last layer of the same; sprinkle the top lightly with bread crumbs and put in the oven until a nice brown. 6. Baked Pickerel. — Cleanse the fish thoroughly in salt water; split so it will lie flat in the pan ; sprinkle wi,th pepper, salt and bits of butter ; pour into the pan enough water to keep from burning and bake about 45 minutes. Make .a sauce in the proportion of a tablespoonful of flour, a table- spoonful of butter, and half a pint of 'milk or water ; when boiled until smooth, stir in a tablespoonful of lemon Juice and serve very hot. 7. Lobster a la Newburg. — Two pounds of lobster, yolk of 1 egg, 1 tablespoonful of butter, V^ pint of cream, small wine-glass of sherry, a very little water. Stew lobster slowly with the butter and water for 15 minutes; stir egg, cream and part of the wine and mix with the lobster and stir 5 min- utes. Add remainder of the wine -just before serving. 8. Oyster Dressing. — ^One pint of oysters. Take the giblets of a chicken boiled until tender; crumb up a loaf of stale bread; heat 1 cup of milk boiling hot; pour the hot milk and water from giblets over the bread; season with salt, pepper and sage. Stir in with a spoon the oysters and 1 egg well beaten. This amount is enough to stuff one chicken. 9. Oyster Cocktails. — For one person, take four to six nice large oysters. Sauce: — one tablespoonful of horseradish, 2 or 3 tablespoonfuls' of tomato catsup, a pinch of salt, also of Hungarian paprika, dash of tobasco sauce, a few drops of vinegar, also a few drops of lemon juice. Mix thoroughly and pour over the oysters. If oysters are served on the half shell, sauce is served in a sherbet glass, in middle of plate, surrounded by the shells.^ 10. Curried Oysters. — Drain the liquor from a quart of oysters and put it in a sauce pan ; add % cup of butter, 1 tablespoonful of curry powder, 3 tablespoonfuls of flour, well mixed; let boil; add oysters and a little salt; boil up and serve. MEATS, POULTRY, GAME, ETC. 137' 11. Oyster Omelet. — Add half a dozen eggs beaten very light to ^2 cup of cream ; season with salt and pepper and pour into a frying pan with a tablespoonful of butte^; drop in a dozen large oysters cut in halves or chopped fine with parsley and fry until light brown ; double it over and serve immediately. 12. Steamed Oysters. — Wash and drain a quart of select oysters; put them in a pan and place in steamer over boiling water ; cover and steam till oysters are plump with edges ruffled ; place in heated dish with butter, salt and pepper and serve. 13. Salmon Loaf. — Beat 2 eggs, add 1 cup of bread crumbs, 3 table- spoonfuls of melted butter and the fish contained in a pound can of salmon, saving the liquor. Add pepper and salt to taste. Mix and steam in a but- tered dish 1 hour. Sauce : — One egg beaten lightly, 3 tablespoonfuls of melted butter and 1 tablespoonful of cornstarch,; after mixing stir in 1 cup scald- ing milk, cook a moment and add the liquor; pour this over the fish and serve. 14. Turbot. — Boil a bass or white fish and pick it to pieces; place it in a baking dish; pour over it a pint of milk, 3 eggs, 3 tablespoonfuls. of but- ter, 1 tablespoonful pf flour ; season lightly ; sprinkle cracker crumbs over the top and bake 20 minutes. 15. Pigs in Blanket. — Season large oyster with pepper; cut very thin slices of bacon and wrap around the oyster and fasten with a toothpick; fry until the bacon is crisp and brown. No salt will be needed as the bacon con- tains salt enough. 16. Salmon Balls. — One can of salmon free from bones and skin; 3 cold boiled potatoes, chopped fine ; 1 egg, beaten and njixed with salmon "and potato; salt and pepper; make into little cakes and. roll in corn meal or cracker crumbs ; fry in hot lard. 17. Fried Oysters. — Drain oysters, dip them in cracker meal, then in well beaten eggs, then again in cracker meal ; then fry a nice brown in hot lard. 18. Salmon Chops. — Take the salmon from one can, remove the skin and bones and mash with a silver fork; put together 3 level teaspoonfuls each of butter and flour, % teaspoonful of salt and a dash of cayenne ; add the fish, a tablespoonful of lemon juice and 1 teaspoonful of chopped parsley. When cold form into chops, dip in egg and bread crumbs, put a piece of macaroni in the end for a bone and form in shape. 19. Halibut Steak. — Wash and dry 2 halibut steaks; butter a fish pan, lay thin slices of salt pork on it, place the steak on this, pour lemon juice over it and dust with salt and pepper ; dip % pint of oysters in melted butter, then in crumbs and place on fish. Put the second, steak over the oysters and season as before, laying thin slices of pork on top. Bake 30 to 40 min- utes, basting often with jflice from the pan and lastly butter. Remove the. pork from the top, cover with buttered crumbs, brown and serve. 20. Creamed Fish. — For 3 cups of cold fish or canned salmon fjaked fine, make a cream sauce with a tablespoonful of butter and a tablespoonful of flour beaten together with ^4 teaspoonful of salt and a bit of red pepper. Pour a cup of milk on this and stir over the fire until it thickens; add the 138 THE PEOPLE'S HOME RECIPE BOOK. fish with a tablespoonful of chopped parsley; pour into a buttered dish and coyer with bread or cracker crumbs and bake a light brown. 21. Codfish Balls. — Pick apart one cup of fish and put it in a saucepan with one pint of -raw cut up potatoes; cover with cold water and boil until potatoes are done; drain well. Wash and stir until light; season with pepper and a teaspoonful of butter. Stir in one egg, well beaten; shape with a tablespoon and fry in smoking hot lard. Z2. HoUandaise Sauce.— Beat 1/2 cup of butter until creamy, add yolks of 4 eggs one at a time and beat until blended. Add 1/4 teaspoonful of salt, the juice of 1 lemon and a dash of cayenne. Beat until smooth, add V3 cup of milk or stock and cook until thickened. 23. Escalloped Oysters. — One quart of oysters, 1 quart of rolled crackers or bread crumbs ; put' into a deep dish, putting alternate layers of oysters and crackers and small pieces of butter ; season with pepper and salt. When dish is full, cover with milk. Bake 30 minutes. ^ 24. Frizzled Oysters. — Dry a quart of oysters on a napkin, put butter in frying pan, when very hot put in oysters, season with pepper and salt; serve hot. 25. Baked Shad. — Make a stuffing of bread crumbs, pepper, salt, butter and parsley and mix this with the beaten yolks of 3 eggs and enough milk to moisten; fill fish and sew or fasten a string around it. Pour over it a little water and some butter and' bake as a fowl ; an hour or more is required to bake it. Boil up the gravy in which the fish was baked, put in a teaspoonful each of flour, catsup and lemon juice. Pour on as a dressing. To bake salmon, omit stuffing. 26. Broiled Oysters. — Dry the required number of large, selected oy- sters; place on a fine wife broiler, turning often; have some toast ready, butter the oysters, season with pepper and salt, place on the toast, put in the oven for a moment to heat, and serve. 27. Baked Salmon. — One can of salmon minced fine, 1 cup of cracker- crumbs, 1 cup milk, 1 well-beaten egg, butter the size of a walnut. Bake in a quick oven and garnish with parsley. Serve hot. 28. Salmon Croquettes. — Take 1 large can of salmon, free it from the oil and bones and shred it carefully; sprinkle over it a little lemon juice and allow it to stand a few minutes; melt 1 tablespoonful of butter in a sauce pan, mix smoothly in 2 tablespoonfuls of flour, then add slowly 2 cups of milk and season with pepper and salt ; then add to it the yolks of 2 eggs, well beaten with a tablespoonful of cream ; add the fish and 1% cups of iread crumbs; cook 3 minutes, remove from fire and when- cold make into cro- quettes; roll in crumbs, then in beaten egg and again in the crumbs; fry in deep hot fat. 29. Oyster Rarebit. — Add i/^ pound of grated cheese to 2 tablespoonfuls of melted butter. Remove the hard muscle from % pint of oysters and cook until they are plump ; drain and keep hot. Beat the yolks of 2 eggs until light and add Yz cup of oyster liquor and the oysters and stir into the meltfed cheese. Serve on squares of toasted bread. 30. Escalloped Salmon. — One can of salmon, 3 cups cracker crumbs, butter, salt and pepper. Butter a baking pan and put in a layer of salmon and then a layer of cracker crumbs over which sprinkle some salt. MEATS, POULTRY, GAME, ETC. 139 peoper and bits of butter; add another layer of salmon and cracker cruqabs ana pour over enough milk to come to the edge of the contents and bake. CROQUETTES. 1. Cheese Croquettes. — The beaten white of 1 egg, % cup of grated cheese, a dash of cayenne pepper and a little salt. Make into small cro- quettes and roll in cracker crumbs and egg and fry a delicate brown. 2. Rice and Beef Croquettes. — Add a little salt to % cup of rice and cook. Chop the meat fine, take one part of rice to three parts of meat, season to taste ; form into rolls, roll in crumbs, then in egg, then in crumbs, and fry in very hot lard. Add a little onion if desired. 3. Macaroni Croquettes. — Boil half a package of macaroni in salt water until soft. A pint of cold boiled beef, boiled until, it shreds. Chop both to- gether until very fine; season to taste with pepper and salt; roll into balls, dip in flour and brown in beef suet or butter. Beef suet, smoking, gives the croquettes a prettier brown without so much danger of burning as when browned in butter. This amount will make 16 croquettes. 4. Salmon Croquettes.'^One can of salmon' with liquor drained off, 2 cups of mashed potatoes (use while warm), 2 eggs, mustard, celery seed, nutmeg, ground cloves and allspice ; 1 tablespoonful vinegar, 2 tablespoonfuls catsup, a little red pepper and salt. Form into any desired shape, roll in cracker crumbs and fry in hot lard. Try these. They are vey nice. 5. Veal Croquettes. — ^Take 4 cups of cold chopped veal, pepper and salt, and a little lemon juice. One cup of white sauce, mix and let cool. When cool roll them in shape and then roll in sifted bread crumbs. Fry in hot fat. 6. Rice Croquettes. — To 1% cups of cold cooked rice, add 2 eggs, ^ cup of flour, 1 tablespoonful of sugar and % teaspoonful of salt. Mix well, and when cold mould and fry as other croquettes. 7. Hominy Croquettes. — To a pint of cooked hominy add 2 tablespoon- fuls of milk ; heat and add 1 tablespoonful of butter ; pepper, salt, parsley and onion juice to taste ; then add 2 beaten eggs and cook until thick ; when cold form into croquettes and fry as other croquettes. 8. Italian Croquettes. — Take 1 cup of finely chopped vermicelli, make a sauce of %, cup each of flour and butter and a cup of strained cpoked to- matoes. Add 1/4 cup of chopped mushrooms, the vermicelli and season highly with salt and paprika. Shape and fry as other croquettes. 9. Sweet Potato Croquettes. — Work 1 tablespoonful of butter, pepper and salt to taste, into 1 pint of hot mashed sweet potatoes. When cold mould into shape, dip in egg then in crumbs and fry. JlO. Oyster and Veal Croquettes. — Two^cups finely chopped veal, 1 pint raw oysters chopped fine, 2 tablespoonfuls butter, yolks of 4 eggs, 6 table- spoonfuls powdered crackers and 2 teaspoonfuls onion juice. Soak the crackers in the oyster liquor; soften butter and mix air ingredients. Shape and dip in egg and cracker crumbs and fry. 11. Potato Croquettes. — To a pint of hot mashed potatoes, add 1 table- spoonful of butter, the yolk of one egg, salt and pepper, a little onion juice and a little parsley. Cook all together and then cool and make into balls and fry in hot lard. 140 THE PEOPLE'S HOME RECIPE BOOK. SOUPS. (Including Soup Stocks, Bouillon and Broths.) " Let onion atoms lurk within the bowl, And, half suspected, animate the whole." — Sidney Smith. • Always use cold water in making soups as the juices of the meat are thus extracted, while if the meat is put into hot water the outer part is quickly seared and the juices retained. Use a quart of water to a pound of meat and allow a quart of soup for three or four persons. It is very necessary that the soup be thoroughly skimmed and all grease should be removed. Long and slow simmeringis necessary to get all the strength from the meat. There are two kinds of soup or stock — white and brown. The white is made from either veal or fowls while the browii is made from beef. In making vegetable soups cook the vegetables separately and add to the soup just before taking from the "fire. Celery seed will be found an ex- cellent substitute for celery. The best herbs for seasoning soups are sage, mint, tarragon, sweet marjoram, thyme, sweet basil, bay leaves, parsley, cloves, mace, celery and onions. Scorched flour or bufnt sugar are used to color soups. Season lightly at first for more may be added if desired. Never put soups or gravies in tin or copper and it is best to use a wooden spoon. 1. Asparagus Soup. — Take a can of asparagus, 1 pint of cream or milk, 1 pint of white stock, 1 tablespoonful of chopped onion, 2 tablespoonfuls of butter, 3 tablespoonfuls of flour, 1 teaspoonful sugar and % teaspoonful pep- per. Cut off and lay aside the heads of asparagus, cut stalks into short pieces and put them on to boil in a stew pan with the stock. Put onion and butter in a small frying pan and cook slowly for ten minutes, then add flour; stir until mixture is smooth and frothy, but not brown. Add this, together with the sugar, pepper and salt, to the stock and asparagus and simmer for 15 minutes; then rub the soup through a sieve and return it to the stew pan. Add cream and asparagus heads and after boiling up once, serve without delay. In case fresh asparagus be substituted for canned, use two bunches. Cook them in the stock or water for 20 minutes. Remove the heads for later use and proceed with the cooking the same as when canned asparagus is used. 2. Bean Soup. — Boil 1 quart of beans until soft, rub through a colandejr to remove hulls. Return soup to the fire, season well with pepper, and , salt, and add a few spoonfuls of cream; serve with small squares of toast. Some prefer corn bread with bean soup. If desired a small piece of bacon may be boiled with the beans as it adds richness and flavor to the soup. 3. Potato Soup. — One quart of milk with a small onion scalded in it, 1 pint mashed potatoes, 1 heaping tablespoonful of flour and as much butter_ as you like; pepper and salt to taste. 4. Tomato Soup. — Heat, then mash fine 1 pint of tomatoes; add l^ teaspoonful soda. Pour in 1 pint or more if desired. Season with salt, pepper, butter and a little sugar. Just before serving add rolled crackers. 5. Noodles for Soup. — One pint of "flour, 1 teaspoonful of baking pow • SOUPS. 141 der, salt and as much water as 1 egg shell will hold ; roll thin, cut into narrow strips, dry them and boil in the soup for 10 or 15 minutes. -j6. Tomato Bisque. — One quart milk, 1 quart tomatoes, 1 tablespoonful butter, 1 teaspoonful soda, 1 tablespoonful flour, pepper and salt. Cook and strain the tomatoes. Place- the butter in basin, when hot rub in the flour, then add the milk slowly. When ready jto serve add soda to tomatoes, then the thickened milk. Serve with whipped cream. A stick of celery boiled with tomatoes improves the flavor. 7. Celery Soup. — One head celery, 1 pint of milk, 1 pint of water, 1 tablespoonful rice, 1 tablespoonful butter, 1 tablespoonful flour, 1 tablespoon- ful chopped onion, % teaspoonful pepper, ^ teaspoonful salt. Mash and scrape the celery, 4:ut into half-inch pieces, put it into a pint of boiling water (salted) and cook until very soft. Mash in the water in which it was boiled. CocMc the onions with the milk in a double "Boiler, ten minutes, and add it to the celery. Rub all through a strainer and put it on to boil again. Cook the butter and flour together in a small sauce pan until smooth, but not brown, and stir into boiling soup. Add pepper and salt ; boil 5 minutes and strain into tureen. Serve very hot. 8. Soup Stock. — Five and a half quarts of cold water, 1 shin of beef, iy2 tablespoonfuls of salt, 1' onion with several cloves stuck in it, 1 carrot, 1 sprig of parsley, 1 stalk of celery or % teaspoonful pf celery seed, 1 turnip. Pour water on the meat, add pepper and salt, place on the back of the stBve to heat through slowly; in about 30 minutes put over a hot fire and when it begins to steam, skim and cover closely ; put over a moderate fire, allowing it to simmer (not boil) for three or four hours; add vegetables, allow it to boil one hour longer, theu take from the fire and strain ; when cold take grease from the top and it is ready for use. 9. Bisque of Oysters. — One pint of oysters, 1 pint of milk, 1 table- spoonful flour, 1 tablespoonful butter, yolk of one egg, pepper and salt to taste. Drain the oysters, adding to the liquor enough cold water to make 1 cup of liquid. Chop half of the oysters fine; bring the liquor to a boil, skim, add the chopped oysters and simmer ten minutes. Scald the milk, rub the flour and butter together until smooth, add to the milk and stir until it thickens. Add the whole oysters to the oyster- liquor and as soon as their edges curl, remove all from fire ; add the beaten yolk of the egg to the milk ; take at once from the fire and mix with the oysters and their liquor. Season and serve at once. 10. Vegetable Soup. — Make nice stock with soup bone, 6 potatoes cut in dice, % head cabbage, 2 onions cut fine, 2 pieces celery cut fine, l^ cup rice, 3 tomatoes or V^ can. 11. White Soup. — Boil 2 quarts of meat broth; beat 3 eggs well; 2 cups milk; 2 spoonfuls flour; pour these gradually through a sieve into the boiling soup ; salt and pepper to taste. 13, Clam Soup. — Chop fine the required number of clams, then cook in a little water with butter, salt and pepper ; when almost done, put in milk or cream and in soup enough for 4 persons put 1 cup of rolled crackers. Serve hot. 13. . Split Pea Soup.'— Take 2 pounds of split peas, wash and put in sauce pan with 2 quarts, of water and boil for an hour ; drain off the water and add 4 quarts of good strong stock, a ham bone and 1 onion and 1 carrot chopped 148 THE PEOPLE'S HOME RECIPE BOOK. together. . Let all boil together slowly for 3 or 4 hours, put through a sieve, season to taste and serve with toasted bread. 14. Tomato Soup.— Take lean of tomatoes, 3 small onions and a pint of water ; stew for 1 hour, remove from stove and strain through a sieve ; add pepper, salt, butter size of a walnut, Small pinch of soda, 1 cup of milk ; le' come to a boil ; crumble into this 4 soda crackers. 15. Cream of Celery Soup. — Boil 5 celery roots, if they may be had, in salt water until tender, then put through a fine sieve; heat 1 large cup of milk and 1 quart of stock. One large tablespoonful of butter and '2 table- spoonfuls of flour mixed to a cream, add this to the stock and celery and boil in double boiler until like cream. 16. Bouillon. — Chop 1 pound of beef (from the round) in very small pieces, and cover with a pint of cold water; add a sprig of parsley and a stalk of celery. Stir with a wooden spoon until the meat is almost white. Let it stand away from the fire for 30 minutes. Place it over the fire and , bring quickly to the boiling point ; add 1 teaspoonful of salt and a ^little pepper. Strain through a napkin, color with caramel and it is ready to serve. 17. Beef Broth. — One pound of lean beef, minced; 1 quart of cold water; 2 tablespoonfuls of rice; boil 1 hour, strain, and add salt and peppeJ to teste. EGGS. Including Various Ways of Cooking Eggs and Making Omelets. " New laid eggs whose praise Is sung by pullets with Their morning lays." — Saxe. The fresher eggs are, the better and more wholesome they will be. Eggs over a week old may be^ fried but should not be boiled. To tell good from bad eggs they should be put into water. The good ones will lay on their side while those that turn with the large end upward are bad and should be rejected. When eggs are plenty and cheap they may be preserved for future use by packing in salt, being careful not to allow them to touch. It seems to be a disputed question whether the large or small ends should be put down. To keep eggs for one's own use they may be dipped in melted wax or in flax seed oil or rubbed with lard, then packed in oats or bran. The eggs of ducks and geese are too coarse to be eaten alone, though they are frequently used in cooking. In breaking eggs they should be broken separately over a cup, to be sure they are perfect. The shells, washed, may be saved for settling coffee. In poaching eggs the hot water should be saiied and if a littlt vinegar is added it will aid in setting the whites. <■ Three minutes will boilZ^n ^gg soft; five minutes will cook the white hard but not the yolk; eight to ten minutes will cook it hard clear through; EGGS. 143 ten to fifteen minutes will cook it hard enough to slice or to serve with salads. While boiling an egg eight or ten minutes renders it tough and harder to digest, if it be boiled for half an hour it will become tender and mealy and will be more easily digested than either raw or soft boiled eggs. When boiled for half an hour eggs may often be eaten by sick people when they cannot eat them if prepared^ in any other way. For this reason many doctors now recommend them for convalescents. It has been claimed that eggs may be served in nearly six hundred differ- ent ways.- However this may be, they form one of man's- principal articles of diet and as they are generally obtainable we will give a number of the' simpler ways df preparing them so that the housewife may perhaps find several new ways to serve this nutritious food. 1. Creamed Eggs. — Have a pan of a size that eggs cannot spread much. Butter it thoroughly and break eggs into it carefully. Put small pieces of butter, and a tablespponful of cream, over each egg;' salt and pepper; bake for about five minutes to have the eggs done; to have them hard and eat cold, bake longer. 2. Egg Gems. — Mix together 1 pint of bread crumbs and 1 pint of chopped meat; season with pepper, salt and a little butter; moisten with a little milk or water; heat this mixture thoroughly; fill gem or patty pans with the mixture; break an egg on the top of each and bake until the eggs are cooked. Cold roast beef or pork that is very lean will be especially nice for this dish. 3. Ox Eyes. — Cut off 3-inch pieces from a long, round loaf of bread; carefully cut the crust and scoop a portion out of the center of each piece ; then place in a deep buttered dish ; for 3 pieces, beat well together two eggs and add a pinch of salt and % cup of milk ; baste this over the bread, adding more until all the liquid is -absorbed ; carefully break an egg into the cavity in each piece and bake in a hot oven. 4. Baked Eggs with Cheese. — Butter and place a thin piece of cheese in the bottom of each egg dish; then break carefully an egg into each; for each egg take a tablespoonful of bread crumbs and grated cheese, a dash of paprika and salt sprinkled over each egg ; and on top place a bit of butte.r and set in a hot oven until eggs are set; serve at once". 5. Eggs in Tomatoes. — Take fine tomatoes, one for each person to be served, and cut top off each; scoop out the seeds and break an egg into- each tomato; season with salt, pepper and butter; sprinkle top with bread crumbs and bake in hot oven. 6. Egg Nest Toast. — ^Toast as many slices of bread as desired; dip quickly in salted water ; butter and put into a baking pan in the warming oven. Take as manjr eggs as you have slices of bread ; beat whites to a stiff froth ; place a spoonful on each slice of toast, making a little dent in the center in which place the yolk, and set all in oven to brown lightly ; be very careful not to break any of the yolks as they look very pretty in each nest. 7. Deviled Eggs. — Cut open 6 hard-boiled eggs and make the filling of the yolks. Mash fine with fork ; add 1 teaspoonful of butter, % spoonful of sugar, pinch of salt and pepper and mustard to taste ; add enough vinegar to moisten, and fill the whites; a iittle chopped ham or lettuce or parsley or cheese may be added if wished. Sefved on lettuce leaves. 8. Eggs a la Creole. — Butter the molds well (muffin pans will do), 144 THE PEOPLE'S HOME RECIPE BOOK, scatter finely chopped parsley in the bottom and sides ; break an egg into each mold and steam or bake until the white is set. Have rice thoroughly boiled and piled in the center of an oblong dish, with eggs arranged around the edge. Pour the following tomato sauce over all : Two cups strained tomatoes, 1 tablespoonful of onion juice, 4 whole cloves, 4 whole peppers and 1 tablespoonful each of parsley, cornstarch, butter and sugar; let boil 15 minutes, then add 1 tablespoonful of capers. This is good to look upon as well as to eat and the sauce is delicious on deviled fish of all kinds. 9. Shirred Eggs. — Put 1 teaspoonful of cream into each baking cup, or grease gem pans and break an egg into each. Sprinkle with salt and pep- per and put a sroail bit of butter on top when no cream is used. Bake in hot oven ten minutes. 10. To Coddle an Egg. — Put the egg into enough boiling water to cover it and at once remove the water from the stove so that the egg will cook slowly; leave it in the water for 7 or 8 minutes. When broken open the white should look like jelly. 11. Baked Eggs. — Break eight eggs into a dish that has been well buttered ; add three tablespoonfuls of cream, salt, pepper and bits of butter ; bake in oven for about twenty minutes; serve while very hot. 12. Bird's Nest. — ^After removing the shells from some hard-boiled eggs surround the eggs with forcemeat ; bake or fry them until well browned ; cut in halves and place in the dish with gravy. 13. Curried Eggs. — Fry two sliced onions in butter; add a pint of good stock or broth and a tablespoonful of curry powder; stew till onions are tender; add a cup of cream which has been thickened with rice flour or ar- rowroot ; simmer a few moments ; add eight or ten hard-boiled eggs which have been cut in slices and beat them well, but do not boil. 14.- Escalloped Eggs. — Place a layer of bread crumbs moistened with meat broth or milk into a well-bifttered dish ; slice hard-boiled eggs and dip each slice in a thick drawn butter sauce to which has been added a well- beaten egg ; put a layer of these slices of egg upon the bread crumbs ; upon the layer of eggs put a thin layer of minced veal, ham or chicken ; then add another layer of bread, etc., finishing with dry, sifted bread crumbs; bake until thoroughly heated. Another way is tO- mix equal parts of fine bread * crumbs and minced ham and season with pepper, salt and melted butter; moisten this with milk until quite soft ; butter the gem pans and- All half full of this mixture- then carefully break an egg upon the top of each; dust with pepper and salt and sprinkle finely powdered crackers over all; bake in the oven for eight minutes and serve at once. 15. Frizzled Ham and Eggs. — Prepare the skillet with butter or beef drippings and put into it some finely chopped, boiled or fried ham ; pour over this from four to six well-beaten eggs and after it is heated through season with pepper and salt; stir all together; cook until brown and turn without stirring. ^ 16. Poached Eggs; — Put water into a shallow stew pan over the fire and add salt and a tablespoonful of vinegar. The vinegar aids in " setting " the egg. When the water boils, carefully break the eggs into it one at a time, let thera simmer two minutes, take them up carefully with a strainer and serve on toast cut into fancy shapes : garnish with parsley. 17. Fried Eggs. — ^The frying pan should be perfectly x;lean when fry- ing eggs; butter, dripping or cottonseed oil may be' used. As soon as the EGGS. 145 pan is hot break the eggs into a cup and put them one at a time into the pan. As they fry raise the eggs from the bottom and give them a slight- shake. Dip some of the hot butter over the yolk. They will be done in two or three minutes and should be taken out and the grease allowed to drain off. Serve on slices of bacon. 18. Scrambled Eggs.-^Melt a tablespoonful of butter over a hot fire, add four beaten eggs and stir quickly for one or two minutes. Salt and pepper to taste. Some increase the quantity by adding three-fourths of a cup of milk. The butter should then be put in first and the other ingredients added and stirred until the whole thickens. When done it should be soft and creamy. Fine served on toast. 19. Eggs a la Creme. — Slice twelve hard-boiled eggs in thin rings. Spread bits of butter in the bottom of a deep baking dish and put in a layer of bread crumbs and then a layer of the sliced eggs ; cover with bits of butter and dust on pepper and salt. Continue thus till the dish is nearly full. Crumbs spread with bits of butter should cover all the eggs. Gver the whole pour a pint of sweet milk or cream and bake in a moderate oven. 20. Eggs, Newport Style. — Soak a pint of bread crumbs in a pint of milk. Stir the soaked crumbs with eight eggs beaten very light, beating five minutes. Have ready a sauce pan containing two tablespoonfuls of butter which is very hot but not scorching; pour in the mixture of eggs and crumbs and season with salt and pepper as the mixture is stirred and scrambled. Stir quickly with the point of a knife for three minutes or until the mixture is thoroughly heated. This should be served on a hot platter with squares of buttered toast. 31. Stuffed Eggs. — Cut six hard-boiled eggs in halves, take out the yolks and mash them fine; add one teaspoonful of cream, two of butter, two or three drops of onion juice, and pepper and salt to taste. Mix thor- oughly and fill the whites with the mixture and put them together. To the filling which is left add a well-beaten egg. Cover the eggs with this mixture and roll in cracker crumbs. Put into boiling fat and fry a light brown. 22. Cupped Eggs. — Take the required number of cups and put into each a spoonful of highly seasoned brown gravy; have a sauce pan of boil- ing water on the, stove and set the cups into it and when the gravy is heated drop an egg into each cup; take the sauce pan off the stove and keep it covered close until the eggs are cooked tender ; dredge -with salt and nutmeg. Serve in a plate covered with a napkin. 23. Eggs a la Mode. — Peel a dozen medium sized tomatoes and cut them up in a sauce pan; add salt, pepper and a little butter; when sufficiently boiled add sistHjeaten eggs just before serving and stir one way for two minutes. 24. Buttered Eggs. — Heat and grease the muffin irons; break an egg into each ring; put salt, pepper and a lump of butter on each; set in the oven until slightly browned ; remove with a fork ar^d serve hot. 25. Egg Fricassee. — Warm and butter well some individual vegetable dishes, break a couple of eggs into each, season with pepper and salt, bake till the whites are set, serve in the dishes they are baked in and garnish with watercress. 26. Dropped Eggs. — Lay the muffin rings in a pan of boiling salted water and carefully drop an egg into each ring. When the whites have set *-10 146 THE PEOPLE'S HOME RECIFE BOOK. lake the eggs up with care and lay each on a piece of buttered toast that has been moistened with hot water. Sprinkle . each with salt and pepper. 27.' Steamed Eggs. — Break the eggs into a buttered tin plate and set in a steamer over a kettle of boiling water and steam until the whites are cooked. They will keep their form better if broken into patty tins. If cooked in this way the whites will be light and tender and not leathery as when cooked other ways. Excellent for invalids. 28. Frizzled Eggs.— Put a pinch of salt and a little pepper into a tea- cup with a piece of butter the size of a hazelnut. Break in two eggs with- out stirring and set the cup in a pan of boiling water. When the whites are set, serve at once in the cup they were cooked in. 29. Potted Eggs. — Pound the yolks of a dozen hard-boiled eggs with nnchovy sauce; mix to a paste with two ounce? of fresh butter-and season with two teaspponfuls of salt and one teaspqonful of white pepper. Have ready some small pots and while filling with the paste strew in the chopped whites of the eggs. Cover the tops with clarified butter. Can not be kept long. 30. Eggs a la Suisse. — Spread two ounces of fresh butter over the bot- tom of a dish, cover with grated cheese and break eight whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if needed; pour a little cream over the eggs; sprinkle about two ounces of grated cheese over the top and place in a moderate oven for about fifteen minutes. Brown by passing a hot salamander over the top. 31. Eggs Brouille. — Cut two mushrooms into dice and fry for a minute in a tablespoonful of butter. Beat together six eggs, % cup-of milk or cream, 1 teaspoonful of salt and a little pepper and put them in a sauce pan. Add the mushrooms and two tablespoonfuls of butter and stir over a moderate fire until the mixture begins to thicken. Remove from the fire and beat rapidly until the mixture becomes thick and creamy. Heap the mixture on slices of toast on a hot dish, garnish with points of toast and serve at once. 32. Pickled Eggs. — Boil sixteen eggs for twelve minutes, dip into cold water and remove the shells. Into a stew pan put one quart of vinegar, one-half ounce of Jamaica pepper, one-half ounce of black pepper and one- half ounce of ginger; simmer for ten minutes. Put the eggs into a jar and pour the boiling vinegar over them and when cold tie a bladder over the jar to exclude the air. In a month they will be ready for use. 33. Eggs a la Bonne Femme. — Boil six large eggs for ten minutes and when cool carefully remove the shells ; cut in halves and take out the yolks. Cut a small piece oSf the point of each of the whites that they may stand on end like cups. Make very small dice of cold chicken, ham, boiled beets and the eggs. Fill the whites to the brim -yvith the dice and pile the dice high in the center — two of beets, two of ham and chicken and two of hard yolks. Put some lettuce on dish and arrange the eggs amongst it. 34. Breaded Eggs. — Cut some hard-boiled eggs mto thick slices; salt and pepper each slice and dip it into beaten raw egg, then in powdered cracker crumbs or very fine bread crumbs and fry in very hot butter. Drain off all the grease and serve while hot. ^ S5. Lunch Eggs.— Remove the shells from the desired number of hard- fcoiled eggs and cut the eggs lengthwise in halves. Remove the yolks and EGGS. 147 crumble in a bowl. Add peppetj salt, mustard and a l-ttle melted butter; mix thoroughly, fill the whites with the mixture and serve. ^ 36. Frothed Eggs. — Mix a tablespoonful ..of water with ./the juice of a lemon and beat it up with the whites of four eggs and the yglks of eight. Add a pinch of salt and sweeten to taste. Fry carefully (abcm%-^f our minutes) in an omelet pan. Have ready the remaining four whites 'whipped to a froth with a pound of fine sugar and flavored with lemon or vanilla. Put the omelet on a dish and heap the frothed egg over it. Brown lightly in the oven. .For four persons. 37. Eggs in Paper Cases. — Make a seasoning with a cupful of fine bread crumbs, 1 clove of garlic, 1 teaspoonful of. green onions, 1 teaspoonful of chopped parsley, pepper and salt. Paint thickly the inside of six small paper cases with melted butter and sprinkle a little seasoning into each. Break an egg into each case and cover with more of the crumbs. Bake in a gentle oven until the eggs are set, then serve in the cases. The eggs may be baked in small molds if desired and then turned on a dish before serving. OMELETS. As will be seen from the recipes, opinions differ as to the way an omelet should be made, but the following general directions have given good results. The yolks should be beaten lightly. Much beating will make them too thin and it is said that twelve beats is the magic number. Add the milk, pepper, salt and flour if it is used, and lastly add the whites beaten to a stiff froth. The skillet should be as hot as possible without scorching the butter ; after putting in a tablespoonful of butter the omelet should be poured in and it should begin to bubble and rise in flakes at once. It should be raised from the bottom occasionally with a thin, broad-bladed knife to prevent burning. Fold over as soon as the under side is set enough to hold together. Shake the skillet so as to free the omelet, slide it carefully on a hot platter and serve at once. It should be cooked in from three to five minutes. 1. Omelet. — One cup of milk, 3 eggs, 1 heaping tablespoonful of flour, and a little salt. Beat the eggs separately; stir milk, flour and eggs together; turn into a hot frying pan. Cook with plenty of butter; cut in quarters and fold over the other. 2. Potato Omelet. — One cup of cold mashed potatoes, put again through the ricer; 2 eggs, beaten separately; salt; drop from a spOon on a hot, well- butte'red skillet ; when brown turn and brown on the other side. Serve at once. 3. French Omelet. — Thoroughly beat 8 .eggs separately; add to the yolks 8 tablespoonfuls of sweet milk, 1 tablespoonful of flour, 1 tablespoonful of good baking powder, pepper and salt ; beat well together ; then fold in lightly at the last, the beaten whites. Have ready a skillet with melted butter, smoking hot, and pour in the mixture ; let cook on bottom, then put in oven from 5 to 10 minutes; serve at once. 4. Baked Omelet. — ^One cup of boiling milk, 6 eggs, 1 teaspoonful of cornstarch, mixed with a little cold milk;- season with salt and pepper; beat the yolks of eggs light and pour upon them the boiling milk ; stir in the corn- starch; whip in the beaten -^hites.of eggs; have dish well buttered.and hot; then pour in omelet and bake 12 minutes, or until set in middle. Serve at «nce. 148 THE PEOPLE'S HOME RECIPE BOOK. 5. Jelly or Marmalade Omelet. — Make a plain omelet and just before turning one half over the other spread it with jelly or marmalade. 6. Ham Omelet. — Make a plain omelet and sprinkle on some finely chopped ham just before turning one half over the other. Garnish with small pieces of hara. VEGETABLES. Serenely full the epicure would say — " Fate cannot harm me — I have dined to-day." — Sidney Smith. 1. Boston Baked Beans. — Wash one quart of small white beans and soak them over night, in soft water. In the morning drain and put with them 1 pound of fresh pork and boil until the beans begin to split open. Put them in a colander and rinse with cold water; then put about half of them in an earthen pot, lay in the pork, cover with the remainder of the beans. Mix 1 tablespoonful of molasses and 1 teaspoonful of mustard with a teacup of water and pour over the beans, adding enough boiling water to cover. Bake 4 hours, adding' water occasionally. 2. Corn Oysters. — One pint of green corn, or canned corn will do; a small cup of flour, 1 well-beaten tgg, 1 tablespoonful sweet cream, ^ tea- spoonful of salt. Mix well and fry like oysters in butter. 3. Com a la Southern. — To one can chopped corn or kornlet add 2 eggs slightly beaten, % teaspoonful pepper, 1 teaspoonful of salt, iy2 tablespoon- fuls melted butter and 1 pint scalded milk. Turn into buttered pudding dish and bake in slow oven until firm. 4. Baked Corn. — One can corn, 3 well-beaten eggs, 3 tablespoonfuls butter, 1 tablespoonful sugar, % pint .sweet milk, pepper and salt to taste ; thicken with cracker crumbs and bake an hour. Very nice for a luncheon. 5. Corn Pudding. — One pint grated corn, 1 pint of milk or, if canned com is used, then less milk, 1 tablespoonful of flour wet with milk, a pinch of salt, 2 tablespoonfuls sugar, 2 eggs, a few bits of butter on top. Bake about an hour in a slow oven. Stir when beginning to brown. 6. Celery on Toast. — ^Use coarse stalks of celery left from table ; scrape them and cut into half-inch lengths; cover with water and cook very slowly for an hour. When nearly done let the water cook away until almost dry; cover with a cream dressing made of milk, butter and flour; season with pepper and salt and serve on small square slices of toast, keeping as hot as possible. 7. Southern Cabbage. — Chop fine a medium sized cabbage; put into a stew pan with boiling water to cover ; boil 15 minutes ; drain off all the water and add the following dressing: y2 teacup vinegar, % as much sugar, pepper and salt, % teaspoonful salad oil or butjter. When boiling hot add 1 teacupful cream or milk and one egg stirred together. Mix thoroughly and at once with cabbage and cook a moment. Serve hot. Very delicate and good. 8. Cauliflower. — ^Trim off the outside leaves from cauliflowers that are close and white, cut off the stalk flat at the bottom, let them lie in salt and water, heads down, for an hour before boiling. Put them in boiling water VEGETABLES. 149 with plenty of salt, skim it well and let cook slowly, and take up as soon as done. Too much cooking will spoil it. Cook 15 or. 30 minutes, according to size of head. Serve with white sauce. 9. Egg Plant. — Pare the egg plant and slice it thin ; sprinkle each slice with salt; lay slice upon slice and place a plate upon the top. The salt will drain out the disagreeable, bitter flavor. Half an hour before serving wipe each slice dry, dip into beaten egg, then in fine cracker crumbs and fry in plenty of hot butter; drain on a brown wrapping paper as they come from the frying pan, crisp and brown. Serve at once on a hot platter. 10. Fried Mushrooms. — Peel the mushrooms and put into butter; let them heat thoroughly through (too much cooking toughens them) ; season well with butter, salt and pepper and serve on buttered toast. 11. Escalloped Onions.^Fill a buttered pudding dish with alternate slices of onions and cracker crumbs (sonie prefer flour) ; season with butter, salt and pepper and pour over the whole a cup of milk. Bake slowly for 30 minutes or until the onions are done. 12. Baked Onions. — Boil the onions in salt water until tender. Put in a well buttered pan, cover with bread crumbs and bits of butter, salt and pepper -and bake till done. , 13. Creamed Potatoes. — Peel the potatoes and cut into half-inch diet. Cover with water and boil until tender. Drain and, for every pint of po- tatoes, add a cup of cream sauce made as follows : Cook 1 tablespoonful each of flour and butter together until they bubble; then add slowly, while stir- ring, 1 pint of hot milk with salt and a very little pepper, and the whole should be stirred and cooked to a thick cream. Left-over potatoes may be used for this dish. Place them in a stew pan and cover with milk, let simmer until milk is absorbed. Add the cream sauce. 14. Stuffed Potatoes.^— Wash some fine large potatoes and bake until just done; remove from the oven and cut in halves and remove the inside; mash this until very smooth and season with butter and salt or cream and salt. Refill the shells; place in a shallow pan with uncut end down and return to ov-en for 15 minutes, or until a delicate brown, and serve immediately. 15. Potato Fluff. — Boil a dozen medium ^zed potatoes until tender. When done remove t|je skins and rub through a colander; add y^ pint of hot milk or cream and 2 tablespoonfuls of salt. Beat until soft and then stir in carefully the well-beaten whites of 3 eggs. Heap in a baking dish and bake in the oven. Serve at once. 16. Glazed Sweet Potatoes.-— Wash and pare half a dozen medium sized potatoes. Cook 10 minutes in boiling salted water ; drain, cut in halves length- . wise, and put in buttered pah. Make a syrup by boiling ^ cup sugar, 1 tablespoonful butter and 2 tablespoonfuls water, 3 miiiutes. Brush potatoes ^ith syrup and bake 15 minutes, basting twice with reriiaining syrup. 17. Spinach. — Pick and wash the spinach with great care; drain it and throw it into boiling water ; cook only a few minutes. Press out all the water ; put spinach into a stew pan with a piece of butter, some salt and pepper, ^fccfpping it while cooking. Serve it with poached eggs, or hard-boiled eggs sliced or grated over the top. 18. Squash Cakes. — One cup of squash, sifted ; 3 cups of flour or enough to mix thick with a spoon, 1 tablespoonful vinegar, 1 tablespoonful butter, salt, 1 t'g'g, 1 cup milk, 2 teaspoonfuls baking powder. Bake in gem pans in a quick oven, or put on a pan by spoonfuls and bake as drop^ cakes. 150 THE PEOPLE'S HOME RECIPE BOOK. 19. Salsify or Vegetable Oyster. — Prepared as vegetable or soup this is a most delicious vegetable if properly cooked. They should be scraped under water or they will turn brown and they should be served as soon as taken from the stove. When used a's a vegetable, cut lengthwise; cut in short pieces and cook until tender ; drain ; and season with butter, salt and pepper and cream, if desired. When used for soup, cut crosswise in thin slices and cook slpwly for a long time. A little salt codfish added is a great improvement. SO. Roasted Tomatoes. — Dip the tomatoes into hot water and remove the skins; cut a piece from the stem end and scoop out a little of the pulp and place a small piece of butter in the cavity; dust with salt and a little- cayenne pepper ; replace the top ; sprinkle with crumbs. Put a little piece of butter on each and place on a slice of bread; cut out with a biscuit cutter; put into a baking pan and bake in a moderate oven 15 or 20 minutes. 31. Tomatoes a la Spanish. — Peel tomatoes without scalding an?l cut into small pieces. To each pint of tomato add 1 small onion, % teaspoonful salt, 1 teaspoonful sugar and % small green hot pepper, leaving out seeds. Cut onion and pepper very fine and add 2 tablespoonfuls of vinegar. Eatfen as a relish. 23. Escalloped Potatoes. — Peel and slice the potatoes and place a layer in a baking dish; sprinkle with flour; season with pepper, salt and butter; repeat this until pan is nearly full ; cover with milk or cream and bake until potatoes are done. S3. Potato Croquettes. — Pass 6 boiled potatoes through a sieve and add to them 3 tablespoonfuls of ham grated or minced fine, a little grated nut- meg, salt and pepper to taste and chopped parsley; work the yolks of 3 or 4 eggs into this mixture, then make in balls an^ roll in bread crumbs and fry. 34. Corn and Tomatoes. — Cook the desired amount of tomatoes; then cut the corn from several cobs that have been boiled, add to tomatoes and season well ; cook until corn is thoroughly heated ; if the mixture is too thin, add more corn. 25. Stewed Onions. — Peel and boil the onions in salted water till tender, changing water twice while boiling ; drain ; add milk and flour enough to slightly thicken and season with butter, pepper and salt. 26. Fried Egg Plant. — Peel and cut in slices about ^ inch thick, sprinkle with a little salt and let it stand 1 or 2 hours; then dip first^n beaten egg, then in cracker dust and fry in hot butter ; season with pepper and salt while frying ; serve while hot. 27. Potatoes on Half Shell. — Bake 3 potatoes; carefully cut them in halves lengthwise ; scoop out in hot bowl ; mash and add 1 even tablespoonful butter, 1 tablespoonful hot milk, "pepper and salt to taste ; beat whites of 2 eggs stiff and mix;, fill the skins with this mixture and brown in oven. 28. Escalloped Corn. — One can com, 1 quart milk, % pound rolled crackers, 1 tablespoonful butter, pepper and salt to taste ; bake brown in a quiclc oven. 29. Potato Rolls. — Roll out a light biscuit dough about % inch thick, then cut the potatoes about the same tjiickness and lay them on the crust and then roll up and put in the pan with your roast, having plenty of water in the pan ; after roast is done, lift your roll out on a plate ; then make^ a gravy and serve with roll. This is fine. 30. Carrots witl? Milk- — Wash, scrape and slice the carrots; boil soft. RELISHES, CHEESE AND CHAFING DISH COOKERY 151 drain, almost cover with milk, season with salt, pepper and butter; make thickening with milk and flour; stir in carrots, let boil a few minutes and cerve'. 31. Potato Puffs. — Stir 3 tabkspoonfuls of melted butter into 3 cups of cold mashed potatoes ; beat to a cream and then add 3 beaten eggs, 1 cup of milk and salt to taste ; pour into a deep dish and bake in a quick oven. 33. Escalloped Tomatoes. — Put a layer of bread crumbs in a buttered dish, then a layer of tomatoes, then a layer of corn; sprinkle with pepper, salt and bits of butter (a little onion may be added if desired) ; then an- other layer of crumbs, another of tomatoes, corn and seasoning, until the dish is filled; the corn may be omitted, it is just as good without. 33. Stewed Cucumbers. — Slice cucumbers in pieces % inch thick ; boil 10 - minutes in hot water ; drain ; then add milk, butter, pepper and salt ; boil 5 minutes. 34. Roast Pork and Lima Beans. — Put roast of pork into large roast pan, leave room enough on each side for vegetables ; cook 1 pint of lima beans tender, season with pepper and salt, then put in roast pan on one side of meat, potatoes on the other side ; cook until all are done. The beans should be a light brown. 35. French Stew. — One pound fresh, lean pork, cut in pieces ; 3 cups potatoes cut in dice ; 3 good sized onions ; water to cover the whole ; pepper and salt to taste ; cook slowly for 45 minutes. 36. Fried Tomatoes.-r— Slice thickly some ripe tomatoes, dip in beaten egg and cracker crumbs and brown in skillet with hot butter, turning often. After tomatoes are taken out make a dressing by adding' milk and flour to what remains in skillet. Pour over tomatoes. Salt to taste. 37. Corn Mock Oysters. — One-half dozen ears of young sweet corn grated, 3 tablespobnfuls of sweet milk, 1 teaspoonful salt, 1 egg, 1 teacup- ful of floui ; drop with a spoon into hot fat or butter and fry as oysters. RELISHES, CHEESE, AND CHAFING DISH COOKERY. Some are to be tasted, others to be swallowed, and some to be chewed and digested. — Bacon. 1. Macaroni and Chee$e. — Boil % box of macaroni in salted soft water, wash in cold water, gtate a pound of cheese (cream preferred), mix cheese with i pint of bread crumbs; place macaroni in baking dish with cheese and -crumbs over it; season with pepper, salt and butter; almost cover with milk and set in oven until brown. 3. A Delicious Omelet. — Four well beaten eggs, 1 cup of milk in which is soaked Yz cup of bread crumbs, salt to season ; mix all and pour in a hot frying pan in which is a generous piece of butter ; coOk slowly for 10 minutes and turn out on a hot platter. 3. Nut Loaf (A Vegetarian Dish).— One cup rolled crackers, 1 cup chopped English walnuts, beaten yolks of 3 eggs, season with pepper and salt, 3 teaspoonfuls sugar, stir in a large cup of sweet milk, fold in the beaten whites of 3 eggs, put in a deep buttered pan and bake in a slqw oven. 153 THE PEOPLE'S HOME RECIPE BOOK. 4. Deviled Eggs. — Remove the shells from cold hard-boiled eggs, cut in halves and remove the yolks, put in a bowl; add pepper, salt, butter and vinegar to taste ; mix it well with a spoon until smooth, then put the mixture back in the whites; fine for lunch. 5. Cheese Fouder. — To one cup of rolled crackers add i/^ pint of milk, beaten yolks of 2 eggs, small cup of grated cheese, whites of eggs beaten to a stiff froth ; mix gently and bake 20 minutes in a quick oven. 6. Plain Rarebit. — One-half pound finely cut cheese, 2 tablespoonfuls butter, pepper to taste and a pinch of salt, % cup of milk or cream, yolks of 2 eggs; melt the butter and add cheese, salt and pepper; when the cheese is partly melted, add gradually the cream and the egg yolks slightly beaten ; pour this over a piece of toasted bread cut in small squares. 7. Creamed Chicken and Mushrooms. — Melt 2 tablespoonfuls of butter with 2 of flour, season with l^ teaspoonful of celery salt and salt and pepper ; stir until smooth, then stir in gradually 1 cup of hot milk. When it has become smooth and thickened, add 2 cups of cold cooked chicken cut in small pieces and % can of mushrooms cut in halves. Stir carefully until hot and serve on toast or in patty shells. / 8. Creamed Oysters. — Add 2 tablespoonfuls of flour to 2 tablespoonfuls of melted butter, mix without browning, add % cup of cream and the liquor from a quart of oyst-ers. Stir until it boils; add % teaspoonful of salt and a dash of white pepper, with a quart of drained oysters ; cook well and serve very hot on toast or large crackers. 9. Corn Oysters. — -Mix in a dish 1 well beaten egg and one cup of chopped corn, also Y^ cup of flour; season highly with pepper and salt; drop the mixture with a spoon to the size of a large oyster on the hot, well- buttered blazer. 10. Clams a la Newburg. — Melt 2 tablespoonfuls of butter, stir until creamy, then add 1 gill of sherry. Beat together the yolks of 2 eggs, and % pint of cream, add and stir constantly; when well mixed stir in one pint of clams well trimmed and cook. 11. Cheese Fondu. — Put a tablespoonful of butter in a dish; when melted add 1 cup of milk, 2 cups of grated cheese, 1 cup of fine bread crumbs, saltspoonful of mustard and a pinch of cayenne. Stir constantly and add just before serving 2 well beaten eggs. 12. Chocolate SoufHe. — Melt 2 ounces of chocolate ; add 4 tablespoonfuls of hot water and I/2 cup of granulated sugar; cook until smooth; then add y2 cup of cream and 14 cup of milk, stirring constantly. Pour in the yolks of 2 eggs mixed with 1 tablespoonful of cream and, when slightly thick- ened, fold in the whites beaten stiff ; cook 10 minutes and serve with whipped cream. 13. Fricassee of Dried Beef. — Melt 1 tablespoonful of butter, with i/^ pint of milk, or cream sauce ; add 1 cup of beef chopped fine (that has been soaked in boiling water for 15 minutes) and 2 beaten eggs and stir until the sauce is thick. Serve on toast. 14. Creamed Chicken. — One cup milk, 2 tablespoonfuls butter, 2 table- spoonfuls flour, salt and pepper, 2 cups chicken meat cut fine. Make sauce as in shrimp wiggle and add chicken, stirring until hot; serve on toast or crackers. Lobster, dried beef, sweetbreads or crab meat may be used instead of chicken. RELISHES, CHEESE AND CHAFING DISH COOKERY. 153 15. Deviled Crabs. — Two tablespoonfuls butter, 2 tablespoonfuls flour, 2 tablespoonfuls sherry wine, 1 cup chopped crab meat, % cup milk, % cup chopped mushrooms, yolk of 1 egg, salt and cayenne pepper. Make sauce with butter, flour and milk ; stir in yolk of egg beaten slightly, then wine ; now add crab meat, mushrooms, salt and pepper. Serve hot with cheese sandwiches or wafers. 16. Dreams. — Take 2 pieces of bread of medium thickness and put between them a thin piece of mild American cheese and toast to a good brown in hot butter. 17. Fricasseed Eggs. — To some veal gravy add a little flour and cream, butter the size of a walnut, nutmeg, pepper, salt, chopped parsley and a few pickled mushrooms. Let the mixture boil up well, then pour it over sliced hard-boiled eggs; arrange- on a platter with small bits of toast. 18. Fruit Canopes. — Beat 2 eggs with % cup of milk, iy2 tablespoonfuls of sugar and % tea^poonful of salt. Dip into this small pieces of bread and saute them in the hot, buttered blazer over direct heat. On these pieces of toast spread a spoonful of fig paste, orange marmalade or pineapple and canned peaches; garnish with whipped cream. 19. Halibut a la Hollandaise. — Take cooked- and flaked halibut and cook in Hollandaise sauce, made as follows : — Take ^2 cup of butter and wash to -remove the salt, then divide into 3 pieces ; put 1 piece into the blazer and add the yolks of 2 eggs and a tablespoonful of lemon juice. Stir constantly, until the butter is melted, then add the second piece of butter and, as it thickens^ add the third piece, also Vs cup of boiling water. Season with y^ teaspoonful of salt and a dash of cayenne. 20. Shrimp Wiggle. — One cup milk, 2 tablespoonfuls butter, 2 table- spoonfuls flour, salt and pepper, 1 can of shrimp, 1 can of peas ; put butter in chafing dish ; when melted -add flour, salt and pepper, stirring until smooth ; add miUc slowly. When the sauce is hot add peas and shrimp (having drained both on taking them from the cans) and cook until heated through. Serve \/ith salted crackers or wafers. 31. Sardines on Toast. — Drain sardines ; heat them through, turning frequently ; serve on toast or crackers. 23. Welsh Rarebit. — One pound chopped cream cheese, % glass of beer or ale, yolk of 1 egg, 1 teaspoonful butter, % teaspoonful dry mustard, a dash of red pepper and a little salt. Melt the butter ; then add the cheese, stirring all the time. When the cheese begins to melt, gradually pour in the beer. When they are well blended add the yolk of the egg, salt, red pep- per and mustard. Stir in well, then pour on toast or crackers 23. Cheese Balls. — Grate % pound of cheese, add the yolk of 1 egg, a very little red pepper, ^4 cup of chopped English walnuts, and enough sweet cream to roll into balls, size of an English walnut; roll balls in finely chopped parsley. Serve with wafers and coffee the last course. 24. Cheese Ramekins. — Mix chopped or grated cheese with bread crumbs, ^ cup of cheese to 1 cup of crumbs; cover with milk 'and bake for 15 or 20 minutes. This should be baked and served in individual ramekin dishes. One-half cup of chopped hard-boiled eggs can be added if desired. 25. Cheese Straws. — ^Yolks of 3 eggs, 1 pound of grated cheese, 1 tea- spoonful of sugar, 1 teaspoonful of salt, 1 teaspoonful qi ground mace, and a yinch of red pepper. Mix all together with enough flour to make dough, as for 154 THE PEOPLE'S HOME RECIPE BOOK. pie crust. Roll very thin and cut into strips as narrow or as long as desired. Lay separately in greased pan. Bake in a quick oven to a light brown. 36. Cheese Sauce for Potatoes. — One tablespoonful of flour,* 1 table- spoonful of butter, i^ pint of milk, % pound cheese, grated; melt the butter in a pan; add flour and stir until smooth; stir the milk in gradually and add the cheese. Season with pepper and salt, and serve with mashed potatoes. 27. Mexican Macaroni. — Into a tablespoonful of hot browned butter stir 1 cup of cooked macaroni, 1 large tomato, 1 small onion, salt and paprika. When well browned add 1 cup of soup stock ; pour into a buttered pan and cover the top with bread or cracker crumbs; bake half an hour. 28. Spaghetti. — Break into small pieces 2 cups of spaghetti and boil in salted water until perfectly tender. Butter a baking dish, cover the bottom with a layer of spaghetti, then a layer of tomatoes, then a layer of cheese ; season each layer with paprika, salt and pepper. When the dish is full, finish off with the cheese and pour over this enough milk or cream to cover to the top of the pan. Bake slowly 2 hours, until it is rather dry and a rich brown. THE ART OF CANDY MAKING, These Secrets, Obtained from an Expert Confectioner, Enable the Housewife from a few Recipes to Make Endless Varieties of Candy, Including ' Chocolates, Bonbons, Fudges, Taffies, Caramels, Etc. "Sweets for "the Sweet." At certain seasons and on special occasions, especially at Christmas time, every housewife desires to know something of the art of candy making and to make in her own kitchen and with ordinary cooking utensils, some of the sweets displayed so temptingly in the up-to-date confectionery stores. Candy making, to the layman, is a mysterious art suggestive of bright copper kettles, white marble slabs, massive cooking furnaces, , a confusion of ex- pensive machinery and white-aproned experts with years of experience and a knowledge of many recipes and secret processes, together with a wealth of capital. And for the most part confectioners aim to keep all knowledge of theii aft to themselves and for this reason but few really good recipes find their way into the popular cook books, while no knowledge of the principles under- lying the art are made public. The writer, having had years of experience and having now retired from business, makes known for the^ first time candy secrets obtained from confectiojiers whose whole lives have been devoted to the work and who are now operating some of the finest stores in the East. Candies made from several of these recipes have taken prizes in New York City in competition with the best artists of the world. Of course better results are obtained after one has had experience in the work and yet we will endeavor, even at the expense of repetition, to make the proc- ess so clear that the amateur, by carefully following the instructions given, may achieve results rivaling the products of the experienced confectioners THE ART OF CANDY MAKING. m both in quality and appearance, and yet have the satisfaction of knowing it is " ]iionie-made." The professional candy maker uses expensive machinery and endless paraphernalia, not because they are necessary to good results, but because he manufactures in large quantities and the saving of time and labor is essential. ;^ PRECAUTIONS TO PREVENT SUGARING OR GRAINING IN MAK, ING ALL KINDS OF CANDY.— In making all candies, except those that scorch easily, as soon as the sugar is dissolved and it begins to boil it is well to cover the vessel for a short time, say two or three minutes, that the steam may -soften any sugar sticking to the sides of the kettle, then to take a damp cloth and carefully remove all undissolved sugar. This is important that the candy may not " grain " or turn back to sugar. If the candy is one that easily burns and requires stirring the kettle must be cleaned without steaming. Either pure glucose or cream of tartar are generally used to prevent " sugaring." Vinegar will do but is not so sure. Be careful also that there is no sugar,,-not even a few grains, on the platter or marble upon which the candy is poured. Needlessly stirring or handling the batch while cooling will sometimes cause " graining." In spite of all precautions this will some- times happen. It must then be covered with water, again placed on the stove and re-cooked but will seldom be as nice as when cooked but once. COLORS. If desired, the colors for candies may be made at home instead of being purchased at a confectionery. For Red.— -Take one-half pint of water, add one ounce of cochineal and boil for five minutes and add one-half ounce of powdered alum, one ounce of cream of tartar and boil for ten minutes. Take from stove and stir at once in two ounces of sugar and bottle for use. For Blue. — Rub indigo in a little water in a saucer. For Yellow. — Rub gamboge in water in same way. For Green. — Boil spinach leaves in a little water for one minute, strain and bottle, TESTING-JIOW TO TELL WHEN THE CANDY IS DONE OR HOW LONG IT SHOULD BE COOKED.— Caddies are cooked for a short or long time, according as a low or high degree of heat, or temperature, is desired. Soft candies are cooked but a short time as only a low degree of temperature is needed. Hard candies are cooked longer or to a higher degree. For trying or testing the temperature, so as to know when the candy is done and should be removed from the stove, the confectioner generally uses a thermometer which he places in the boiling syrup, but as one fit for this purpose is rather expensive the housewife will find it more practical to try or test the candy by dropping a little of the boiling syrup into cold water. The confectioner uses his finger for this purpose by first wetting it in cold water, but it is safer for the beginner to use a spoon. The longer the candy cooks, or the higher the degree of temperature, the harder will it become when a little is thus chilled in cold water. One. should try or test it frequently in this manner as it takes but a few moments over a hot fire to raise it from a low to a high degree. In 156 THE PEOPLE'S HOME RECIPE BOOK. spite of care, should it be left on too long knd be too hard when tested, add a little water to reduce it back and cook until it is of the right consistency when tested again. Below we give a table that will enable you to test properly and tell when the candy is done. Then under each recipe we refer you to this table so that you may know just how long each candy should cook. Much of your success depends upon removing the cand)7 from the stove at the right time. It will be seen from this table that if. candy be boiled a short time and then a little be dropped into cold water it can just be felt with the finger or seen as syrup or molasses in the water. This is called the smooth (No. 1, below) . If cooked a little longer and then dropped into water it will stick or cling to the linger but is still too soft to give shape or roll into a ball. This is the thread (No. 2, below). If cooked still longer and again tested it may be rolled between the fingers into a soft ball and is called the soft ball or feather (No. 3, below). And so it continues to get harder through the various degrees until if cooked long enough and again tested it becomes very hard when cooled in water and may be broicen like glass in the fingers; This is the dry crack (No. 7, below). If a thermometer were put into the boiling candy it would be found at the various stages^ to register the degrees given with each testing, This table may be used in cooking icings and frostings as well as candies. Use cold water. TESTING TABLE. No. 1. — ^The Smooth (218 degrees). The boiling syrup or candy can just be detected when dropped into water and is about the consistency of molasses. (IJsed for crystallizing creams, candies, etc.) No. 3. — The Thread (235 degrees). The candy will stick or cling to the finger but will not retain the shape of a ball when rolled" between "them. (Used for making liquors, etc.) No. 3.— The Soft Ball or Feather (240 degrees).— The candy when cooled in water and rolled between the fingers will take the form of a soft ball. (Used for fondants, cream goods and fruit candies.) No. 4.— Thje Hard Ball (245 to 250 degrees). When cooled in water and rolled between the fingers the candy will take the form of a rather hard ball but is not hard enough to crack when bent or broken. (Used for some fondants and cream goods, such as cocoanut and combination treams.) No. 5. — The First Crack (2S0 degrees). Will just crack when bent or broken between the fingers. (Used for caramels, butter scotch, Japanese cocoanut bars, etc.) No. 6. — ^The Second Crack (S5S to 260 degrees). Will crack more easily than for first crack and will chew free without sticking to the teeth. (Used for most taffies or candies that are pulled.) i No. 7. — The Dry Crack (300 to 310 degrees). When cooled in water it will break brittle like glass in the fingers. If cooked much longer the candy will color and burn. (Used for stick candy and all kinds of hard clear candies.) FONDANTS. — The basis of cream candies of nearly every description is a combination of sugar, cream of tartar and water cooked together and then stirred and creamed. By confectioners it is called " fondant." This fondant is variously colored, flavored and combined with chocolate, fruits, nuts, etc., to make chocolates, bonbons and wafers of nearly every descrip- THE ART OF CANDY MAKING. 157 tion. The making of fondant is simple if accuracy is observed in following instructions^ and as it is the foundation of several hundred and in fact, as will be seen later, of several thousand varieties of cream candies, with this secret in her possession and a little experience, the housewife may compete with the confectioner in making endless/ varieties of toothsome sweets. WHITE FONDANT is made by taking: Four cups granulated sugar Two cups hot water One level teaspoonful cream of tartar. Stir over a moderate fire until the sugar is dissolved. When it be- gins to boil, steam and wash the sides of the vessel to remove all sugar, as directed above. Then place over a quick fire and allow it to boil without stirring until it will form a soft ball when tested in cold water. (See No. 3 in Testing Table.) Remove from fire and set aside until cool but not en- tirely cold, then stir vigorously with a spoon or wooden paddle- until it creams and becomes quite, stiff. When too thick to stir, knead it thoroughly in the hands until light and creamy. Do not be afraid of kneading too much. Place in an earthen vessel or crock, keep covered with a damp cloth and in twenty-four hours it will be ready for use, but if the cloth is kept damp it will keep a number of weeks and perhaps several months and be all the better. This is white fondant and is the one mostly used. MAPLE FONDANT is made by taking: Four cups brown sugar Two cups maple syrup Two cups hot water One level teaspoonful cream of tartar. Cook and treat this the same as white fondant above. When taken from the crock, should the top of the fondant be dry or hard it may be kneaded again until it is all of the same consistency. To- Color Fondant. — Work or knead in a little at a time any color de- sired, until of the proper shade. To Flavor Fondant. — Work in the desired flavor in the same way to suit the taste. We will now proceed to the various combinations or cream candies which may be made from fondant. CREAM CANDIES. Cream candies include chocolates, bonbons, wafers, etc., and of each there are many varieties. 1. Chocolates. — We will begin with those made from the white fon- dant described above. Color and flavor some of the fondant and roll it into small bails. A little starch may be used upon the hands to prevent sticking. Let thesestand for an hour or two then dip into melted chocolate. Melt the chocolate by putting it into a dish and setting in a vessel of hot water. For dipping the drops use a fork or large needle and lay them upon parafline or waxed paper to harden. If the waxed paper is not at hand use common white paper that has been well greased with butter 3. Sweet Sweets and Bitter Sweets. — If the fondant is left uncolored and unflavored two varieties are obtained Tjy dipping the drops into either 9we«t. or bitter chocolate. If flavored with vanilla those dipped in sweet 158 THE PEOPLE'S HOME RECIPE BOOK. chocolate are called " Sweet Sweets " and those dipped in bitter chocolate are called " Bitter Sweets." 3. Various Chocolates. — The white fondant above may be colored pink, red, blue, yellow, green or orange and rolled and dipped into either bitter or sweet chocolate so that we will have fourteen varieties. Each one of these fourteen, before being rolled and dipped, may be flavored with either vanilla, lemon, pineapple, orange, wintergreen, peppermint, raspberry, strawberry, etc., giving 112 varieties. As soon as dipped in chocolate a nut kernel or piece of candied fruit may be placed on top of each chocolate. By using "English walnuts, black walnuts, pecans, hickory nuts, almonds, hazelnuts, pistachio nuts, filberts, cream nuts, candied cherries, or small pieces of citron or candied pineapple, etc., for this purpose, the number of varieties is multi- plied by twelve, which makes over 1300 kinds. Instead of placing these nuts and fruits on top of the chocolate drop, the fondant may be rolled around any of th«m and then dipped in chocolate. By using the various colors and flavors of fondant in this way our 1300 is doubled to 2600 kinds. Then the maple fondant may be used in the same number of ways, which again doubles the number of kinds so that we have over 5000 varieties of chocolate drops. In fact the combinations may be multiplied almost in- definitel}^ to suit the taste or fancy of the confectioner and his patrons. 4. Bonbons.— These are made the same as chocolates except that the rolled fondant is dipped in melted fondant instead of chocolate. Take some of the white fondant in a vessel, set this vessel into a kettle of hot water until the fondant is dissolved. Dip the drops made from either the white or maple fondant into this m,elted fondant the same as into the chocolate for chocolate drops. Or the maple fondant may be melted and used for the coating in the sam.e manner. Both the fondant used for the drops and that melted for the coating may be flavored and colored to sjiit. Nuts, fruits, etc., may be used the same as with chocolates above, so that even more com^ binations may be m.ade in bonbons than in chocolates and our number of different kinds is again more than doubled, giving a total of more than 10,000 varieties of cream candies alone, should one desire to exercise his fancy to that extent. 5. Wafers. — To make wafers, melt some white fondant as directed above in making bonbons, color and flavor to suit and drop upon waxed paper, making the wafers about the size of a quarter or a little larger. In dropping the melted fondant, a large funnel may be brought into service, using ^ small, round stick about a foot long as a stopper. Hold the funnel right side up, place the stick in so as to close the small end, fill the funnel with the melted fondant, then open and close the small end of the funnel with the stick, allowing a little of the fondant to drop each time upon the waxed paper. A little practice will be required to make the wafers of uniform size. 6. Cream Dates. — Cut the date open lengthwise and take out the seed carefully. Refill with enough fondant so that the date cannot quite be closed again. Thus you allow a part of the fondant to show. Then roll in granu- lated stigap of dip each end in melted fondant colored to suit. (See fondant above.) 7. Cream Grapes.— Clip Malaga grapes from the stem with scissors to prevent leaking of the juice. Dip in melted fondant colored to suit and you have something luscious. THE ART OF CANDY MAKING. 159 8. Cocoanut Creams. — When creaming white fondant (fondant for this purpose should be cooked a little longer than that described above, or to a hard ball as in No. 4 of the table for testing) stir in some good shredded cocoanut. After kneading, cut into small squares or bars to suit and dip in melted chocolate. Cocoanut creams are very fine eating. 9. Combination Cream.— Pour into a small cake pan some melted fon- dant of any desired color. (This fondant should be cooked to a hard ball as in No. 4 of testing table above.) When cool, pour on top of this more melted fondant of another color allowing each layer to oool before adding another. The layers, may be of any number, thickness and color desired. When all is cold, carefully take from the pan and cut into slices as you would cake. This makes a very attractive and a very rich candy. 10. Orangettes. — Make the following fondant: Take 3 pounds granu- lated sugar, Ys teaspoonful cream of tartar and water enough to dissolve. Cook to a hard ball (No. 4 in testing table above), pour upon an ungreased marble or large platter. Add- the _grated yellow rind of two oranges and the juice of one and stir with spoon or paddle until creamed; knead with the hands until soft and creamy, roll into drops and dip into melted choco- late. Orangettes made from this recipe were awarded the prize in New York City. TAFFIES. In making candies a confectioner generally has a marble stone or slab or g cooling table made for the purpose upon which to pour the batch of candy when cooked. If these are not available a large platter will answer for domestic purposes. In making tafEes this should be well greased with butter to prevent sticking. In the pulling of taffies the confectioner uses a large iron hook, securely fastened to the wall; and for best results it will be found almost necessary in the making of home-made goods, for the candy can be pulled to much better advantage from a hook than in the hands and will be much more porous and light, which is much to be desired in taifies. A blacksmith will bend an iron to suit but if it is not convenient to have a hook made the candy may be pulled in the hands. Glucose is generally used in taffies instead of cream of tartar to prevent sugaHng. Pure glucose is made from grain and,is not injurious, as many people suppose. VANILLA, ORANGE, LEMON, PINEAPPLE, STRAWBERRY, WINTERGREEN, CINNAMON AND CLOVE TAFFIES.— These taffies are made the same, except that they are differently flavored and colored so we will treat them together. Take five pounds granulated sugar, one and one-half pounds of glucose, or if the glucose cannot be obtained use one level teaspoonful of cream tartar in its place. Add enough water to dissolve tl^e sugar. When it boils, cover and steam the vessel two or three minutes to soften any sugar on the sides and then remove all undissolved sugar with a damp cloth. Cook until, when tested in cold water, it will chew free and not stick to the teeth. This is the second crack as given in No. 6 of the table above for testing. Pour on greased marble or platter. If outer edges cool quickest turn them into center of platter that all may cool evenly, but be careful not to handle unnecessarily or it may go back to " sugar " and need to be recooked. As soon as it is cool enough to handle place on hook and pull. Any color or flavor may b^ added while on hook and thoroughly pulled in. Vanilla, orange, lemon, pineapple, strawberry, wintergreen, cinna- 160 THE PEOPLE'S HOME RECIPE BOOK. mon and clove are most commonly used in taffies. These eight or ten varie- ties may be obtained from the one cooking if desired. When the taffy is pulled light and full of air and is cool enough to be rather stiff, remove from hook, cut into convenient lengths and place in pans. VARIOUS CANDIES. 1. Butterine Sticks. — Take five pounds of granulated sugar, one and one-half pounds of glucose and one quart of sweet cream. Cook until it forms a soft ball when tested in cold water as described in No. 3 of the table for testing. This must be stirred constantly or the cream will burn. When done remove from fire and rub hard against the sides of the kettle with a knife or paddle until it creams, then before it sets pour on greased marble or plates, allowing it to make a layer about half an inch thick. Before it becomes entirely cold cut into sticks about four inches long and three- fourths of. an inch in width. The writer is the originator of Butterines. They have had a great sale and will be found excellent. 2. . Cream Caramels — Vanilla and Chocolate. — ^Take -^two quarts of heavy sweet cream, five pounds of granulated sugar and one-half pound of glucose. Stir constantly while cooking to the first crack that can be de- tected when tested in cold water. (No. 5 in testing table above.) Remove from fire and stir in one tablespoonful of vanilla ; pour on greased--marble or platter to a depth of half an inch. When cool cut into small squares. To make chocolate caramels add from one-fourth to one-half potind of grated chocolate shortly before taking from the stove, allowing only time for the chocolate to dissolve. Cook and treat as above. You will have to use great care to prevent scorching. These caramels will stand without wrapping. This recipe was obtained from a confectioner at the cost of five dollars and it makes one of thfe finest cream caramels manufactured. 3. Candy Cough Drops. — Take two and one-half pounds of granulated sugar, one-fourth teaspoonful of cream tartar and enough water to dissolve. Cook to the dry crack or until it will break like glass when tested in cold , water. (See No. 7 in testing table before given.) After testing place a little in the mouth and if it will not stick to the teeth when chewed it is ready to take from the stove and pouraipon greased marble or platter. When on platter add one-half ounce powdered willow charcoal and one-fQurth tablespoon- ful of oil of anise, fold and knead thoroughly while as hot as can be handled. Then cut into small pieces or drops with shears. The batch must be handle^, rapidly or it will cool and harden before cut into convenient pieces. These are some of the best cough drops made and will last a long time. -4. Peanut Bar Candy. — Take five pounds of granulated sugar, one- fourth pound of glucose and water to dissolve. Cook to a soft ball when tested in cold water, or to No. 3 in testing table previously given. Now add raw shelled peanuts to make the batch quite thick. Stir and cook until the peanuts are thoroughly done and smoke rolls from the kettle. Pour oh greased marble or platter and when cool but not cold cut into bars with a large knife. The peanuts may be tested by dropping a few into cold water and biting in two with the teeth. They should be brown and well roasted. Do not forget to steam and wash the undissolved sugar from the sides of the vessel as elsewhere directed. Great care must be exercised for peanut candy very easily sugars and cannot be recooked like most candies. - 5. Cocoanut Bar Candy. — ^Take five pounds of light brown sugar^, ose- THE ART OF CANDY MAKING. 161 half teaspoonful of cream of tartar and enough water to dissolve. Cook to soft ball, or No. 3 in testing table previously given. Now add one am. one-half pounds of shredded cocoanut, stir and cook to, first crack, or No. 5. Pour on greased marble or platter making a layer half an inch thick. As soon as cool enough cut into bars. PEOPLE'S RECIPES FOR HOME-MADE CANDIES. 1. Butter Scotch. — Take three-fourths cup of molasses, one cup of sugar, two tablespoonfuls of vinegar, two tablespoonfuls of boiling water and one-half cup of butter. Boil until brittle when tried in cold water, turn into well buttered tjns and cut in squares. 2. Cream Candy. — ^Take one cup of sweet cream, two cups of granu- lated sugar and as much cream of tartar as you can hold on the point of a knife. Do not stir while cooking. Cook thirty minutes,- take off and beat, add nuts and flavoring, work into a roll and slice. 3. Peanut Brittle. — Put one cup of sugar into a frying pan and shake briskly over the fire until the sugar is melted. Then add a cup of chopped peanuts. Take care not to burn the peanuts. 4. Cracker Jack. — Take two cups of sugar, one cup of molasses and two tablespoonfuls of vinegar. Boil until it cracks when tested in cold water. Then take from the fire, add one-half teaspoonful of soda, beat briskly and pour over pop-corn and chopped peanuts. 5. Prauline. — Take two pounds of brown sugar, one-half cup of butter, one cup of milk and one tablespoonful of vinegar; boil until it threads, flavor with vanilla, add two quarts of picked nuts and then beat until creamy and pour into pans. 6. Molasses Taffy. — Two cups of sugar, one cup of molasses, one tea- spoonful of soda and one tablespoonful of vinegar; boil until brittle and pull. 7. Sea Foam. — Cook two cups of light brown sugar, with enough water to cover it, until it will form a soft ball when dropped into cold water; then add two well beaten whites of eggs and beat constantly until it thickens; drop with a spoon upon greased paper and put half of an English walnut 6n each piece and let stand Until it hardens. 8. Chewing Taffy. — For two cups of sugar take one cup of water, when it is boiling add two tablespoonfuls of vinegar and a piece of butter the size of a walnut, kt cook until it will harden jn water, add the flavoring and remove from the stove. Pull when it is cool enough. 9. Marshmallows. — One box of Knox's No. 1 gelatine, sixteen table- spoonfuls of cold water, four cups of granulated sugar, twelve tablespoon- fuls of hot water, one-half teaspoonful of vanilla and a pinch of cream of tartar; put gelatine and water into a large crock and let stand while the sugar is cooking until it threads well ; then mix together and beat constantly for half an hour with a paddle. Line a pan with greased paper and sprinkle with powdered sugar, pour in marshmallow and' let stand one hour and then cut and dip in powdered sugar. 10. January Thaws. — Three-fourths cup of milk or cream, two cups dark brown sugar, a lump of butter the size of an English walnut and one teaspoonful of vanilla. Put sugar and cream into kettle, stir until sugar is dissolved and boil until a soft ball can be formed of a little that has been dropped into cold water and then add butter and vanilla and one-half cup 2— H 163 THE PEOPLE'S HOME RECIPE BOOK. of nuts (walnuts preferred). Beat with a spoon until candy cracks as you beat it. Turn into a buttered dish and cut into squares; 11. Macaroons. — One and one-half cups of cocoanut, whites of five eggs and one cup of pulverized sugar. Bake twenty minutes in a slow oven on unbuttered paper. When done turn onto buttered paper. 13. Hickory Nut Kisses. — Three cups of fine granulated sugar, whites of eight eggs and one cup of hickory nut meats. Flavor with vanilla. Beat eggs until very stiff and dry. Beat sugar in lightly, adding a little at a time, Bake on buttered tins in rather slow oven. 13. Kisses. — Five tablespoonfuls of powdered sugar, whites of three eggs and essence of lemon to flavor! Mix well and drop with a teaspoon on a buttered paper placed in a pan. Sift powdered sugar over them and bake one-half hour in a slow oven. Whip eggs a long time after they are stiff to dry them. 14. Maple Sugar Candy. — One cup of granulated sugar, one cup of maple sugar, one-half cup of sweet cream, one-half cup of water and a lump of butter the size of a hickory nut. Boil all together until the mixture will hold together when dropped into cold water. Take from fne fire and stir until it begins to thicken and then pour into a buttered dish. 15. Maple Fudge. — One quart of maple syrup and one cup of sweet cream ; cook until it will form a hard ball when dropped into cold water. When cold, stir until it hardens. 16. Butter Scotch. — Two cups of granulated sugar, one-fourth cup of vinegar and one tablespoonful of butter. Boil sugar and vinegar together until almost done and then add butter. Do not stir. Cook until crisp when cooled in water and pour into buttered pan to cool. 17. Sugar Drops. — Moisten two cups of brown sugar with a little water and boil until it will form a ball when dropped into cold water. Have ready the white of an egg, beaten stiff and flavored with vanilla. Pour hot syrup into tgg and beat hard. Drop upon plates with a fork. PIES. No soil upon earth is so dear to our eyes. As the soil we first stirred in terrestrial pies. — O. W. Holmes. "We've baked the pies you all like best And are willing now to stand the test; The proof of'the pudding is in the eating, And the pies we serve there is no beating" GENERAL DIRECTIONS FOR MAKING PIES. In the baking of pies it takes much practice to become perfect. One may have the best recipes in the world and yet fail but the young housewife should not let this discourage her. The secret of pie-making is to use just as little water as possible and get the dough into shape, having everything very cold. Butter or lard for pastry should be fresh, sweet and solid. Use a cupful of lard and a teaspoonful of salt to a quart of flour. This PIES. 163 quantity will make four crusts, either two pies with covers or four without. The lard should be worked thoroughly into the flour with the fingers before any water is added. Use only a little water and press the dough together hard, then put upon a board that has been well floured. Roll the dough one way only. In warm weather if you are not ready to bake the paste at once after making up, it should be kept on ice till wanted. It improves pastry to lie on ice two or three hours and it may be kept several days if necessary. The under crust should be a little thicker than the top. If a pie is made without an upper crust it is well to have a heavy edge. If tin pie pans are used the bottom crust will be better baked than if earthen pans are used. Before putting on the upper crust, wet the rim of the lower with water, or a thick paste of flour and water, or flour and egg; then press the two crusts well together and then loosen all from the pans. This will prevent the burst- ing of the pie. If it is a fruit pie a little flour should be dusted over the bottom; or, the juice will be prevented from soaking through by rubbing some well- beaten egg over the lower crust with a piece of cloth. To prevent the juice from running over, a level teaspoonful of cornstarch should be evenly sprink- led over the fruit before the upper crust is put on. Always make air holes in the top crust or the pie will burst. It is best not to wash the rolling pin but to scrape the dough off well and rub with a dry towel. Thus it will always be dry and will never stick if kept well floured. Always beat eggs separately. Some always grease the pie tins while others sprinkle them with flour. It is safest to grease them if the pie is to be removed from the^ pan before putting on the table. To keep pastry from scorching on the bottom sprinkle salt in the oven under the pie tin. A nice, flakey, pie dough may be made by lessening the amount of short- ening and adding a level teaspoonful of baking powder to a quart of flour. The time for cooking pies varies with the heat of the oven and the kind of pie. Where a rich lemon pie might bake in twenty minutes it probably would require from thirty to forty minutes to bake a green apple pie. Bake fruit pies in a moderate oven and if possible have a better heat at the bottom than at the top or the l6wer crust will be " raw." When done, the crust will separate from the pan and may be easily removed. It should be taken from the tin at once and slipped onto a porcelain plate if you would have the bottom crisp instead of soggy ; or, stand on a wire cake sieve to allow the air to circulate all around it. RECIPES FOR PIES. 1. Delicious Apple Pie.— Pare and core 6 or 8 tart apples; boil 1 cup of sugar in % cup of water for 5 minutes; add a heaping teaspoonful of butter and 1 of almond extract; stir and lay in the apples; cover; bake until tender and set aside to cool. Line a deep pie tin with puff paste ; prick with a fork to keep from blistering and bake ; fill with the fruit ; spread over the top a meringue made of the whites of 2 eggs and 2 tablespoonfuls of shredded blanched almonds; dust with a tablespoonful of sugar; brown slightly in a cool oven and serve very cold. 2. Buttermilk Pic— Make and bake your crust. Filling: two cups of 164 THE PEOPLE'S HOME RECIPE BOOK. buttermilk, yolks of 3 eggs, 1 cup sugar, a little salt, 1 tablespoonful of butter, 3 tablespoonfuls of flour, 1 teaspoonful of lemon essence. Cook and cool as for lemon pie. 3. Custard Pie. — One level teaspoonful of flour sifted in 1 cup of sugar ; add 3 eggs; beat together and add milk to fill pie tins brim full; grate a little nutmeg on top and add a few tiny lumps of butter ; bake slowly until by testing the center of the pie with a knife it is found to have thickened. 4. Cornstarch Pie. — Take 1 quart of milk and heat to boiling; add y% cup of /sugar, the well-beaten yolks of 2 eggs, and 3 tablespoonfuls of cornstarch dissolved in cold milk ; let boil a few minutes ; remove from fire ; have crust baked; then pour in custard. Beat whites of eggs; add a4ittle sugar; "spread on tops of pies and return to oven to brown. This is enough for 2 pies. 6. Chocolate Pie. — One and one-half cups of bread crumbs, 3 ^^'g'i (save the whites for the tops), ^^ cup of granulated sugar, 3 strips of choco- late, 3 pints of milk ; put the crumbs in the milk ; when hot put in the beaten eggs and chocolate and sugar (thinned with a little milk), and let boil until thick; bake crusts and fill. Enough for 3 large pies. 6. Chocolate Cream Pie. — Bake a shell of pie crust; have ready a fill- ing made as follows: One-half cup of sugar, the yolks of 2 eggs, 1 square of Baker's chocolate, 3 tablespoonfuls of flour, 1 scant pint of milk, butter the size of a walnut ; cook them all together and fill crust ;"■ beat whites of eggs and, after spreading on top of pie, sprinkle on sugar and set in oven to brown slightly. t. Mock Cherry Pie. — One-half cup chopped raisins, 1 teacup cran- berries, 1 teacup sugar, % cup boiling water, 1 tablespoonful of flour; cook for 10 minutes ; flavor v/ith vanilla ; put flour in after it is cooked. 8. Cocoanut Pie. — Whip 2 eggs into % cup of sugar and mix with 1 tablespoonful of butter, 1 cup grated cocoanut, and pour over it 1 pint of milk brought to the boiling point ; line a pie plate with pastry crust, leaving high rim ; bake in moderate oven. 9. Cream Pie. — One cup of water, 2 eggs, 1 tablespoonful of corn- starch, % cup sugar, 1 heaping teaspoonful of butter, a pinch of salt, flavor with vanilla; when the water is boiling stir in the cornstarch, the beaten yolks of eggs, with sugar; stir in the butter and let cool; add flavor. Bake crust before filling; beat the whites of eggs with 2 tablespoonfuls sugar for top and put in oven and brown. 10. Elderberry Pie. — Five tablespoonfuls elderberries, 3 tablespoonfuls sugar, 5 tablespoonfuls molasses, 3 tablespoonfuls cider vinegar, 1 table- spoonful flour sprinkled on top. Bake in 2 crusts. 11. Lemon Pie. — The juice and grated rind of 1 lemon, 1 tablespoonful of butter, 1 cup of sugar beaten to ^a cream, 2 tablespoonfuls sweet milk, 4 eggs; mix all together and pour into a crust-lined plate and bake; when done, beat the whites of 3 eggs with 3 tablespoonfuls of powdered sugar; spread it over pie and brown in oven. 12. Molasses Pie. — One and one-half cups of maple syrup, 1 cup of sugar, yolks of 4 eggs, butter the size of an egg, 1 nutmeg; bake in 1 crust; remove from oven and coVer with the whites of the eggs, beaten with 4 tablespoonfuls of sugar ; place in oven and brown. This will make 3 pies. 13. Mince Meat. — Cook 5 or 6 pounds of beef until tender (let-boM until nearly dry), chop very fine; at the same time mince 3 pounds beef suet. PIES. • 165 4 pounds currants, 4 pounds raisins, 1 pound citron. Chop fine 4 quarts good, tart, cooking apples ; put all in a large pan together ; add 2 ounces of cinna- mon, 1 ounce ginger, 1 ounce cloves, 4 nutmegs, the grated rind and juice of 2 lemons, 1 tablespoonful salt, 1 teaspoonful pepper, and 2 pounds sugar; put in a kettle 1 quart boiled cider or 1 quart grape juice, 1 quart of mo- lasses, a lump of butter; let it come to boiling point and pour over contents in pan; mix thoroughly and pack in jars. 14. Mock Mince Pie. — Two-thirds cup of vinegar, 1 cup of molasses, % cup of water, 1 cup of sugar, 1 cup of bread crumbs, 1 cup of chopped raisins, 1 teaspoonful of cloves, 1 teaspoonful of cinnamon, butter size of an tgg, nutmeg; cook a few minutes, stirring well. This is enough for 3 pies. 15. Pumpkin Pie. — One cup of sifted pumpkin, 1 tablespoonful flour, a pinch of salt, 1 teaspoonful ginger, 1 teaspoonful cinnamon, % cup of sugar, 1 beaten egg ; mix well together and pour over 2 cups rich milk ; fill deep pie tin and set in oven at once. It is done when it rises well in the middle. The pumpkin should be washed and cut in cubes and cooked without paring ; when tender sift and return to back part of stove and cook until dry and sweet. This makes one pie. 16. Rhubarb Pie. — Pour boiling water over 2 teacups of chopped rhu- barb ; let it stand 5 minutes and then drain ; mix with the rhubarb 1 teacup of sugar, the yolk of one egg, a piece of butter and a tablespoonful of flour, moistening the whole with 3 tablespoonfuls of water; bake with 1 crust; make meringue 'of the white of the egg with 3 tablespoonfuls of sugar; spread over the top of the pie and brown. IT". Squash Pie. — One large cup of steamed and strained squash, % cup of sugkr, % teaspoonful of cinnamon, i^ teaspoonful of salt, l^ teaspoonful of lemon extract, ^4 teaspoonful ginger, 1 cup of milk, 2 eggs; bake in one crust. 18. Transparent Pie.^ — One cup of butter, 1 cup of brown sugar, yolks of 3 eggs, all well beaten together ; bake with 1 crust. 19. Vinegar Pie. — One cup of water, 1 cup of sugar, piece of butter size of an egg, % cup of flotir, 3 tablespoonfuls of vinegar, pinch of salt, a little nutmeg; stir all together and/ boil; when it becomes thick, pour it into a crust which should be previously baked. 20. Pie Crust. — One cup lard, 3 cups flour, a little salt; mix with ice cold water, into a soft dough ; handle as little as possible. 21. Lemon Cream Pie. — One cup sugar, 1 raw potato grated, 1 cup of water, the grated rind and juice of 1 lemon; bake in pastry top and bottom; this will make 1 pie. 22. Shoo-Fly. — Make regular pie crust and fill as follows: 2 cups boiling water, 1 cup syrup and 2 teaspoonfuls baking soda and crumbs ; pour the boiling water over the syrup and add the soda. Directions for making the crumbs : One cup of lard, 3 cups of flour, 1% cups of sugar ; same to be used in place of the top crust. 23. Pie Dough. — Four cups of flour, a little salt, enough lard to make flour stick together when pressed. Work for about 20 minutes. Then add just-enough water to make it hold together. 24. Pie Plant Pie. — Cut up enough pie plant to fill 6 cups and" chop fine ; add 3 cups of sugar, 3 heaping tablespoonfuls of flour, 3 eggs. Bake with 2 crusts. This is enough for 4 "pies. 25. Raisin Pie. — One fup finely chopped raisins, 1 cup water, 1 cup 166 THE PEOPLE'S. HOME RECIPE BOOK. brown sugar, 1 tablespoonful flour. Boil together until it thickens. Bake between 2 good light crusts. SALADS AND SALAD DRESSINGS. _To make a perfect salad, there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix well together. — Spanish Proverb. 1. Banana Salad. — Slice bananas; arrange on lettuce leaves; add a few nuts and the dressing. Oranges sliced very thin, in the proportion of 1 ©range to 3 or 4 bananas, may be added if preferred. Salad dressing: One teaspoonful salt, 1 teaspoonful Colman's mustard, 1 tablespoonful butter,. 2 teaspoonfuls sugar, 3 tablespoonfuls cream, 1 teaspoonful cornstarch, yolks of 4 eggs, 1 scant teacup vinegar. Mix and stir in double boiler over fire until it begins to thicken ; strain. When used, thin with % cup cream, whipped. If cream is omitted this may be kept in a cool place for some time. 2. String Bean Salad. — One cup cold boiled string beans, cut in smaJl pieces; 3 hard boiled eggs cut in rings; 3 beets boiled and sliced; 1 head of lettuce, chopped. Put lettuce leaves on plate; then salad; cover with mayon- naise dressing. 3. Cherry Salad. — Take some white California cherries and remove the pits, replace with a blanched filbert or hazelnut. Serve on a lettuce leaf with a spoonful of salad dressing, to which a plentiful supply of whipped cream has been added. 4. Cheese Salad. — For this salad use three hard-boiled eggs, 1% cups of cheese, grated fine; 1 teaspoonful of mustard, 1/10 of a teaspoonful of cayenne, % teaspoonful of salt, 2 tablespoonfuls of- salad oil or melted butter, 2 tablespoonfuls vinegar and a- cup of cold chicken chopped rather coarse. Rub yolks of eggs until a smooth paste i's formied; gradually add the oil, stirring all the while with a silver fork; then add all the seasoning. Mix the cheese and chicken lightly with this dressing and heap the mixture on a pretty dish; garnish with the whites of the eggs cut in circles, and a few white celery leaves or sprig of parsley. Serve with water crackers, cold or toasted. 5. Corn Salad. — Four red peppers, 12 good ears of corn, 2 quarts of vinegar, 2 tablespoonfuls of salt, 1/4 pound of ground mustard, 1 cup sugar. Chop 1 head of cabbage and let it drain; chop peppers and cut off corn and mix. Boil all together for 20 minutes. 6. Fruit Salad. — One dozen oranges, 1 dozen bananas, % dozen good apples, 1 pound Sultana raisins, 1 bunch celery, 1 pound pecans and English walnuts mixed, a few chopped pickles. Pour over fresh mayonnaise dressing. ?'. Mixed Summer Salad. — Two teaspoonfuls of ground mustard leaves, 3 heads of lettuce, a handful of watercress, 5 tender radishes, 1 cucumber, 3 hard-boiled eggs, 2 teaspoonfuls white sugar, 1 teaspoonful each of salt, pepper and mustard; 1 teacupful vinegar, % teacupful oil. Mix all together and serve with a lump of ice in the middle. SALADS AND SALAD DRESSINGS. 167 8. Sweetbread Salad. — ^Two pairs of sweetbreads, dropped in boiling salt water and cooked from 20 to 30 minutes, then plunged in very cold water for a few minutes. Take equal quantity of celery and 1 tablespoonful of chopped almonds. In cucumber season, use them in place of the celery; it is tine. 9. Sardine Salad. — Lay a sardine on a lettuce leaf, and squeeze 3 drops of lemon juice on each fish. Pour over it a spoonful of thick dressing. Gar- nish with cold beets cut in star shape. 10. Cream Dressing. — Mix together thoroughly, ^ tablespoonful mus- tard and salt, 2 tablespoonfuls sugar, 1 tablespoonful flour, 2 eggs, 2i/^ tablespoonfuls melted butter, % cup of cream. Then add slowly % cup vine- gar. Cook in double boiler until it thickens. 11. Cabbage Salad Dressing. — Six tablespoonfuls cream, 2 raw eggs well beaten, % teaspoonful salt, 6 teaspoonfuls vinegar, a s|nall piece of butter ; put on fire and cook, stirring until quite thick; have a haH head of cabbage chopped fine; sprinkle with salt; add the dressing when cold; 2 tablespoon- fuls cream. Pour this mixture over cabbage. 12. Dressing for Yellow Pickles. — One gallon vinegar, ^^ pound brown sugar, 1 ounce celery seed, 1 ounce tumeric, 1 cup flour. Put all the vinegar except 1 quart on the stove; add sugar and celery seed; mix mustard tu- meric and flour with the quart of vinegar ; let boil until it thickens ; pour over the pickles while hot and seal. Scald the pickles in weak vinegar and drain. Use anything that makes good pickles — small onions, cucumbers, cauliflower, sweet pepper^ or tomatoes, cut in small pieces. This is very nice for chopped pickles. 13. Salad Dressing. — -JFive whole eggs or yolks of 12; beat well. One and one-half cups of vinegar, 1 cup melted butter, l^ cup sugar, 2 tablespoon- fuls mustard. Pour in sauce pan and stir until it boils; take off fire and add 2 teaspoonfuls celery seed and 2 teaspoonfuls salt. This makes a large quantity and should be thinned with cream when used. 14. Stuffed Tomato Salad. — Peel 6 smooth tomatoes, remove thin slice from the top of each and take out seeds and pulp. Sprinkle inside with salt, invert and let stand for awhile in a cool place. Drain seeds and pulp, mix with 14 of a cucumber and saveral stalks of celery chopped. Fill tomatoes and put a spoonful of mayonnaise dressing on each one and place on a lettuce leaf. 15. Slaw. — To a cabbage head put to boil % cup of milk, l/^ cup of vine- gar and water mixed, and beat up 2 eggs. Boil milk, vinegar and water together; add a small lump of butter and put the eggs in with the contents'. Add a little flour to thicken and also sugar to suit the taste. Salt the cab- bage and add the other when cool. This should be boiled. 16. Cold Slaw. — One small, solid head of cabbage chopped fine. Take 1 egg, 14 cup of vinegar, % teaspoonful salt, l^ teaspoonful mustard. Mix egg, salt and mustard with vinegar. Cook and pour over cabbage. 17. Beet Salad, — One can beets, 1 small bunch of celery, 1 pound Eng- lish walnuts. Season with pepper and salt. Mix with mayonnaise dressing. 18. Apple Salad. — Six apples, 1 bunch of celery. Chop all together, then add 1 cup English walnuts chopped fine; pour mayonnaise dressing oyer and serve. 168 THE PEOPLE'S HOME RECIPE BOOK. 19. Endive Salad.— Clean and wash the endive, cut up in pieces Mi-inch long; to 2 cups of endive have about 4 cups of cold boiled potatoes cut in small pieces ; take 2 slices of bacon cut in small pieces, fry brown and crisp ; to this add a scant cup of vinegar diluted with water; pour this while warm over the salad ; mix well ; pepper arid salt to taste, and a little sugar if preferred. 20. Green Bean Salad. — Two quarts of green beans, break into small pieces and cook two hours in boiling" salt water ; drain and cool ; add 1 large cucumber and 1 onion chopped fine; cover with salad dressing, 21. Heavenly Hash (or Fruit Salad). — Slice three oranges, 3 bananas; flake half of pineapple, place in layers, sprinkle sugar over each layer, squeeze the juice of one lemon over all, put on ice 3 hours. Grated cocoanut may be ^dded if desired. 22. Tpmato Jelly. — Soak % box of gelatine in % cup of cold water; cook a can of tomatoes, a stalk of celery, half an onion, a bay leaf, 2 cloves, a teaspoonful of salt and a dash of red pepper ten minutes. Add 2 tablespoon- fuls of vinegar and gelatine. Stir until dissolved; strain and turn into 1 large mold or several small ones; when jellied cut in squares, lay each on crisp lettuce leaf, put on a spoonful of salad dressing atid serve. 23. Nut Salad. — Four hard-boiled eggs, 1 pound English walnuts, 1 bunch of celery chopped very fine; mix with any desired salad dressing. 24. Meat Salad. — Two pounds of meat, 1 pound of pork; boil them to- gether, chop fine; 1 onion, 1 bunch of celery, 2 eggs, lump of butter, 1 cup of vinegar; put on to boil until it gets thick; when cold mix with meat. 25. Chicken Salad. — One large chicken boiled whole; when thoroughly cold cut into dice; cut into dice also the white part of heads of celery; mix chicken and celery together, then stir well into them a mixture in the pro- portion of 3 tablespoOnfuls of vinegar to 1 of oil, with salt and pepper to taste; set in a cold place for air hour or so; just before. serving mix with a mayonnaise sauce. , 26. Cold Slaw Dressing. — Two eggs well beaten, V^ teaspoonful melted butter, Yz teaspoonful salt; beat well together and add 6 tablespoonfuls of vinegar and 3 tablespoonfuls of cream ; put in a pan of boiling water and cook until thick. 27. Mustard Dressing. — One tablespoonful of Coleman's mustard, 1 egg, 1 tablespoonful of cornstarch, 1 tablespoonful sugar, 1 tablespoonful salt, a little pepper, 1 teaspoonful celery seed, 1 pint vinegar; mix all together, cook in double boiler until thick. Will keep a long time if the air is ex- cluded. 28. Cheese Salad Dressing. — Two tablespoonfuls of soft, grated cheese pounded until smooth; season with a little cayenne and a teaspoonful of salt; add 1 tablespoonful vinegar and rub till smooth; then add enough oil to moisten. 29. Mayonnaise. — Mix 1 teaspoonful of salt with 1 teaspoonful of made mustard, 1/4 teaspoonful pepper and % teaspoonful celery seed ; add to 1 cup vinegar, % cup sugar, 3 beaten eggs ; stir constantly until it boils. 30. German Potato Salad. — Boil 6 large potatoes," peel and slice while hot, and pour over the following: Cut ll^ pounds of lean bacon in small dice and fry brown. Season potatoes with salt, pepper and finely sliced onion ; SALADS AND SALAD DRESSINGS. 169 mix thoroughly with the bacon fat and dice, and then add 1/2 cup vinegai'; garnish with sliced hard-boiled eggs. 31. Macaroni and Tomatoes. — One cup grated cheese, 1 quart tomatoes, 1 cup macaroni cooked in salt water until ddtie; then add tomatoes and cheese with salt, pepper, sugar and butter. 32. Waldo Salad. — One pint each of celery and apples cut in dice, % pint of English walnuts, 14 pound of white grapes, mix together and when ready to serve cover with mayonnaise dressing. 33. Salmon Dressing.. — One can of salmon, drained; juice of 2 lemons (or vinegar), 1 teaspoonful of mustard, yolks of 2 hard-boiled eggs; mix yolks of eggs with the mustard, add to salmon and then add lemon juice or vinegar. M. Baked Cork— Three eggs, % pint of milk, 1 tablespoonful melted butter, 1 tablespoonful sugar, 1 can corn ; beat whites and yolks of eggs sepa- rately; put corn and yolks together; stir hard and add the butter, then the milk gradually, beating all the while ; next the sugar and a little salt ; lastly, whites of eggs. Bake slowly at first, covering the dish ; remove and brown nicely. 35. Sour Potatoes. — Slice potatoes as for frying; cook in as little water as possible ; when soft season with pepper and salt. Beat 1 egg, add about % cup of vinegar, stir into potatoes, let boil a few minutes; more vinegar may be added if desired. 36. Potato Salad. — Boil 6 good sized potatoes and cut into pieces the size of a chestnut; add 2 tablespoonfuls of melted butter, a small onion chopped fine and season with ^^ teaspoonful each of celery seed, salt and mustar^, then add the following dressing : Two eggs, 2 tablespoonfuls sugar, Yz teacup vinegar, % teacup water; boil till thick ^ 37. Waldorf Salad with Mayonnaise Dressing. — Cut in small pieces 4 fair-sized apples and about 3 stalks of celery and pour over them the juice of 1 lemon ; then ^dd the mayonnaise, mixing it in well. If you wish, add some English walnuts chopped into small pieces. Mayonnaise. — Three-fourths , tablespoonful vinegar, yolk of one egg, % teaspoonful salt, 14 teaspoonful mustard, i/4 teaspoonful sugar, about % of a small bottle of olive oil; stir everything together but the olive oil and then drop that in slowly, stirring all the time, 38. Mayonnaise Dressing. — Beat together the yolks of 2 eggs and all the sugar they will take ; add ^4 teaspoonful each of pepper, salt, celery seed and ground mustard; add good % cup of vinegar and cook, stirring constantly; add a lump of butter about half the size of an egg. The longer you stir it the better it will be. 39. Salad Dressing. — One beaten egg, 3 tablespoonfuls sugar, Y^ tea- spoonful salt, 1 cup vinegar, ^ teaspoonful mustard, pepper to taste. Boil this and stir into creamed milk and butter. Pour over potatoes cold. 40. Cream Dressing. — One teaspoonful mustard, 1 teaspoonful salt, 2 tablespoonfuls flour, li^ teaspoonfuls powdered sugar, a little pepper, 1 tea- spoonful melted butter, yolk of 1 egg, % cup hot vinegar, V^ cup heavy cream ; mix the dry ingredients, add butter and yolk, slightly beaten; add vinegar slowly. Cook over hot water, stirring until thickened. Add this to the cream beaten until stiff. 170 THE PEOPLE'S HOME RECIPE BOOK. PUDDINGS AND SAUCES. "The proof .of the pudding is in the eating." PUDDINGS. Each ingredient used in making a pudding should be of the best quality. The milk should be strictly fresh and the suet perfectly sweet. Dried cur- rants should be washed carefully and dried in a napkin. The stems and dirt should be removed by rubbing in a coarse towel after which the currants should be seeded. Spices must be finely pounded and only the outside rind of oranges and lemons should be lightly grated off. For puddings, eggs should always be beaten separately, the yolks strained and the whites added last. Boiled milk should be allowed to cool before the eggs are added and if fruit is used it should be added last. Puddings are either boiled, baked or steamed. Add a pinch of salt to all puddings and bake them as soon as mixed. Batter and cornstarch puddings require a rather quick oven while bread, rice, custard and fruit puddings should have a moderate heat. Boiled puddings will be lighter if boiled in a cloth with full room to swell but some use a mold or bowl with a cloth tied over it. The bag should be wrung out of hot water and well floured on the inside. As a rule boiled puddings require twice as long for cooking *s those that are baked. Steamed puddings are likely to be lighter and more wholesome than those that are boiled or baked Put over cold water and do not remove cover while steaming. 1. Peach or Apple Pudding. — Fill a buttered baking dish with sliced apples or peaches and pour over the top a batter made of 1 tablespoonful of butter, 1 egg, V^ cup of sugar, i,^ cup of sweet milk, 1 cup of flour and 1 teaspoonful of baking powder. Bake in a moderate oven until brown. Serve with cream and sugar. 2. Apple Dicky. — A lump of butter the size of an egg, 1 cup of sugar, 3 cups of flour, 3 teaspoonfuls of baking powder, V^ cup of water, 1 egg, a pinch of salt ; put sliced apples in a baking dish, pour the batter over them and bake. 3. Black Pudding. — To one well beaten egg add 1 cup of molasses, 1 cup of water, 1 teaspoonful of soda dissolved in hot water, 1 cup of flour. Do not stir. Add y% cup raisins, % cup currants ; stir in flour, raisins and currants; lastly, add 1 pint of bread crumbs. Beat all well together and steam three hours. 4. Brown Pudding. — One cup of buttermilk, % cups of bread crumbs (graham, white or mixed), 1 teaspoonful of soda. Dissolve soda in milk, let stand until soft. One ^%%, 1 cup brown sugar, 1 teaspoonful cinnamon, y^ cup butter, 1 cup raisins, 1 cup flour ; pour in buttered pan and steam two hours. Good with cream and sauce. Can be steamed over and be as good as fresh. 5. Bread and Butter Pudding. — Lay 6 slices of well buttered bread in -a pudding dish greased with butter and stew with seeded raisins; next beat 3 eggs with 1 cup of sugar, 1 teaspoonful of vanilla crystals, and stir in 1 quart of milk and fill dish. Bake one-half hour in quick oven. 6. Bird's Nest Pudding. — Stew one pint of apples but do not allow them to cook to pieces ; sweeten to taste, having them well covered with PUDDINGS AND SAUCES. 171 Juice. Take one cup ©f sweet milk and stir into it enough flour to make a thick batter, adding to the flour 1 teaspoonful of baking powder, a little salt and sugar. Then drop the batter into the boiling sauce and either steam on the stove or bake in the oven. When done grate over with nutmeg and serve while hot with cream. Peaches, strawberries, blackberries, raspberries, etc., in season, woric equally as well as apples. 7. Cocoanut and Tapioca Pudding. — One cup of tapioca soaked over night, 1 quart of milk, 1 cup of sugar, yolks of 3 eggs, whites of 2, 2 table-' spoonfuls of grated cocoanut; bake half an hour. Use for a frosting the beaten white of one egg, sweetened, with a tablespoonful of cocoanut; brown in oven. 8. Steamed Chocolate Pudding. — One cup granulated sugar, yolks of 3 eggs, 3 tablespoonfuls sweet milk, 1 ounce melted chocolate, 1 cup flour, 2 teaspoonfuls baking powder. To the beaten yolks add sugar and beat until light. Beat whites until very light and mix with baking powder and flour, then add quickly to the other mixture. Put a large spoonful in greased cups and steam half an hour. Sauce : One cup sugar, l^ cup of butter, beat to a cream ; add 1 teaspoonful vanilla and-% cup of milk ; stir constantly over hot water, cooking until smooth and creamy. 9. Baked Indian Pudding with Hard Sauce. — Stir 6 tablespoonfuls of cornmeal into 1 quart of scalded milk, let it cool just a little. Set aside to cool, then add l^ cup of sugar, 2 eggs well beaten, Yz teaspoonful of salt, 1 tablespoonful butter, dust of cinnamon. Bake slowly one hour. Sauce: Stir to a cream a full cup of sugar and scant % cup of butter and juice of one lemon. 10. Fig Pudding. — Two large cups of grated bread crumbs, 1 pound of chopped figs, 2 tablespoonfuls of powdered sugar, 6 tablespoonfuls melted butter, 4 eggs, 2 cups of milk. Butter a pan and sprinkle with bread crumbs. Steam 4 hours. Eat hot with whipped cream or good sauce. 11. French Pudding. — Cut enough thin slices of bread to fill a quart dish half full, buttering each piece lightly before cutting ; lay them loosely in the dish and sprinkle over them % cup of sugar and a little grated nutmeg. Heat 1 quart of milk, beat the yolks of 4 eggs, add to milk just before boiling and immediately pour over bread. Beat the whites, add a little sugar and spread over the pudding. Set in the oven a few minutes to brown slightly and it is ready for the table. Serve with cream. 12. Fruit Dowdy. — Oae heaping tablespoonful of butter, 3 large (mix- ing) spoonfuls of flour, salt, 2 teaspoonfuls of baking powder, milk to wet stiff enough to roll. Put any kind of cooked fruit in a basin and the dough over it and bake in a quick oven. 13. Fruit Pudding. — Two well beaten eggs, 1 cup each of butter, sugar, molasses and sour milk in which dissolve 1 teaspoonful of soda, % nutmeg grated, 1 teaspoonful cinnamon, % teaspoonfut cloves, 1 pound each of raisins and currants, flour to stir stifif ; bake slowly and when wanted slice and steam und serve with the following sauce: One cup sugar, 1 egg, V2 cup butter, scant tablespoonful cornstarch, 1 cup water; cook in double boiler, remove from fire, flavor with lemon or vanilla. 14. Lemon Pudding. — ^Two cups of bread, grated or chopped very fine after removing all the crusts ; grated rind of 1 lemon, yolks of 4 eggs, % cup of sugar, 1 quart of milk ; bake about 20 minutes or half an hour in a g^od m THE PEOPLE'S HOME RECIPE BOOK. oven. When done spread whites of 4 eggs, well beaten with y2 cup of sugar and juice of lemon, over the top. Place in the oven and brown lightly. 15. English Plum PqjJding.-^One-half pound currants, 1^^ pounds «tiisins, % pound mixed peekor citron, %, pound bread crumbs, % pound of suet, 8 eggs, 1 wine-glassfuf brandy. Stone and cut raisins in halves. Wash and dry the currants. Mince suet fine; cut candied peel into thin slices and grate bread into fine crumbs. When all these are prepared mix them well together and moisten the mixture with the eggs well beaten and the brandy, and put the pudding into a floured cloth and boil 5 or 6 hours. When done hang up to drain. The day it is to be eaten put into boiling water and boil 2 hours, then turn it out of the cloth and serve with any kitfd of sauce you may prefer. 16. Simple Plum Pudding. — One cup milk, 1 cup suet chopped fine, Vz cup currants, 1 cup raisins, 1 cup Orleans molasses, l^.cups flour, 1 table- spoonful citron cut fine, 1 teaspoonful soda, 1 teaspoonful ginger, 14 teaspoon- ful cloves. Heat the milk and suet together slowly but do not boil. Strain through a sieve to take out lumps. Then add molasses and flour and soda, dis- solved in a little hot water; lastly, the spices and fruit, cutting the raisins in two and flouring them ; add a pinch of salt. Put buttered paper in bottom of the pudding dish and steam the pudding 4 hours. Foam Sauce for Plum Pudding : One cup powdered sugar, 2 eggs, % cup boiling milk. Beat whites and yolks separately. Add sugar to yolks and work it in, then pour on the boiling milk. Set it in very hot (but not boiling) water, stirring now and then until wanted; then beat in lightly the frothed whites and flavor with vanilla, nutmeg or bitter almond. 17. Prune Pudding. — Soak one pound of prunes over night, cook soft, remove seeds and whip smooth while hot; 1 cup pulverized sugar. Beat the whites of 2 eggs to a stiff froth, add to the prunes, put in a pudding dish and brown in the oven. Serve with cream when cold. 18. Quick Puff Pudding. — Stir one pint of flour, a little salt and 2 tea- spoonfuls baking powder into milk until very soft. Place cups well" greased with butter in a steamer, put into each cup a small tablespoonful of batter, then berries or other fruit, then another spoonful of batter; cover and steam 20 minutes. Serve with cream or pudding sauce. 19. Rice Pudding. — One quart creamy milk, 1 cup rice, 4 eggs, 1 table- spoonful butter, one cup of sugar and a pinch of salt. Boil rice in one pint of milk until tender; remove; add eggs, sugar, milk and salt, Pour into pudding dish; add butter in broken pieces on top. Bake in steady oven for half an hour. Serve with simple dressing. 20. Sponge Pudding. — One cup of sugar, 1 small teaspoonful of butter, yolk of 1 egg, 1 cup of milk, 3 cups of flour, 3 even teaspoonfuls of baking powder. Steam 1 hour. Sauce : One-half cup of butter, yolk of one egg, 1 cup of sugar. Mix well, cook and' then add the beaten white of the egg and flavor. 21. Suet Pudding. — One-half cup of sugar, 1 cup of molasses, 1 cup soui milk, 1 cup suet, 1 cup raisins, 3 cups of flour, 14 teaspoonful of soda and salt, 1 nutmeg, and cinnamon. Steam for 3 hours and serve with dip. 22. Cherry Puffs. — Five teaspoonfuls baking powder, 1 teaspoonful salt, 1 cup flour, 2 teaspoonfuls of butter, % cup of milk, 1 cup of canned cherries. (All measurements level.) Mix the dry ingredients ; put in the butter ; add the milk and, when well mixed, the cherries. Steam in buttered molds for 45 minutes. PUDDINGS AND SAUCES. 173 Serve with foamy sauce. Foamy Sauce : — Cream % cup of butter ; add ^ cup of powdered sugar; mix well; add 3 tablespoonfuls of cream and 1 table- spoonful of vanilla. 23. Strawberry Shortcake. — Two cups of flour, 2 tablespoonfuls of sugar, 2 teaspoonfuls of baking powder, % cup of milk, y^ cup of butter, 1 egg. 24. Vegetable" Pudding. — One cup of grated potatoes, 1 cup of grated carrots, 1 cup of brown sugar, 1 cup of chopped suet, 1 cup of flour (after sifting), % teaspoonful of soda in 1 tablespoonful of water, ^ teaspoonful of salt, 1 cup of chopped currants, 1 cup of chopped raisins, allspice to taste. Steam for 3 or 4 hours. 25. Crystallized Apples. — Boil 1 cup of sugar in 2 cups of water for 5 minutes. Pare and core as many apples as desired and place in pan without crowding ; cook tjU tender ; lift out carefully and put in baking pan. Sprinkle well with sugar and brown slightly in moderate oven. Boil down the syrup to about a cupful; pour around but not on the apples.- When cool place in a glass dish with a little~currant jelly on each apple. 26. Cherry Pudding. — One cup sour milk, 1 teaspoonful soda, 1 cup sugar, 1 egg, 1 cup seeded cherries, flour enough to make a stiff batter; place in cloth, allowing room for raising; steam 40 minutes. 27. Currant Pudding. — One-half pound raisins, 1 pound currants, l/^ pound of finely chopped suet, 2 cups of sugar, 2 eggs, 1 nutmeg, 2 teaspoon- fuls of cinnamon, 2 teaispoonfuls of baking powder, 1 teaspoonful soda, 1 cup milk, 1 cup water. Mix together and boil for 5 hours. Serve with cream or dip. 28. Chocolate Pudding. — One ctip of bread crumbs, 1 pint of milk ; put this in a double boiler and scald ; yolks of 2 eggs, Yz cup sugar, 1 teaspoonful vanilla and 1% teaspoonfuls of cocoa or chocdiate. Add the milk and bread crumbs to this and bake for 5 or 10 minutes. When done spread beaten whites of 2 €ggs and brown. To be eaten with whipped cream. 29. Rice Pudding. — ^Three tablespoonfuls of rice, Y^ cup sugar, 1 quart of milk; bake slowly 2 hours. 30. Cheap Pudding. — One quart of flour, 1 cup chopped suet, 1^ tea- spoonfuls baking powder ; rub flour and suet together ; ^ pound raisins, a pinch of salt, 1 teaspoonful of ground cinnamon, 1 teaspoonful of ground cloves, 1 cup sugar. Mix with water or milk and steam 2 hours. 31.^ Cottage Pudding.— One cup milk, 1 cup sugar, 1 egg, lump of butter the size of an egg, 1 pint of flour, a pinch of salt, 1 heaping teaspoonful baking jiowder. Sauce : — One egg, 1 cup sugar, 1 teaspoonful flour, small piece of butter ; mix and add boiling water ; let come to boil ; flavor with vanilla. 32. Brown Betty. — Soak old or hard bread and line baking dish with these crumbs. Then put in a layer of apples sliced very thin over which sprinkle sugar and add little bits of butter; make alternate layers of crumbs and apples till dish is full, having the last layer di crumbs. Sprinkle this well with sugar and bits of butter and cinnamon ; add % cup water and bake half an hour. To be eaten with sweetened cream. 33. Lemon Rice Pudding. — One quart of milk, 1 cup rice, yolks of 2 eggs, pinch of salt ; cook in slow oven until j-ice is soft. Beat the whites of 2 eggs, 1 cup sugar, the juice and grated rind of 1 lemon; put on top and return to the oven to brown. 174 THE PEOPLE'S HOME RECIPE BOOK. 34. Date Pudding.— ^Cream a lump of butter the size of an egg with 1 cup of sugar. To this add the beaten yolks of 2 eggs, % cup of milk and the whites pi 2 eggs beaten to a stiff froth ; also ZYz scant cups of flour and 1 large teaspoonful of baking powder ; then add dates or other fruit. Sa^ce : One egg, 3 tablespoonfuls sugar, 1 tablespoonful of flour; boil and then add extract. 35. Cup Pudding, — For the batter use 2 eggs, 1 cup sugar, li/^ cups of flour, y2 cup of milk, butter size of walnut, 2 teaspoonfuls baking powder. Fill cups half full of berries or any kind of fresh fruit ; place sufficient sugar over the fruit and a spoonful of batter over all; steam 30 minutes. Serve with a sauce, 36. Orange Puddiiig. — Peel 4 large oranges and take out all seeds and white. Cut in small pieces. After covering with sugar, let stand 2 hours ; then take 1 pint of milk, 2 tablespoonfuls cornstarch, yolk of 1 egg, 1 cup sugar; cook in double boiler until thick; pour over oranges and stir all together. Beat white of egg, add a small amount of sugar and cover pud- ding. Brown in oven. 37. Quick Apple Dumplings. — Pare and cut into small pieces 6 quick cooking apples ; lay these in a deep baking dish or pan ; sprinkle sugar over them. Make a batter of 3 cups of flour in which 2 teaspoonfuls of baking powder have been sifted, and a pinch of salt; add enough water to make a very stiff batter, spread this over the apples and steam 30 minutes?" To be eaten with sweetened milk or cream. 38. Snow Pudding. — Over Yz box of gelatine pour 1 pint of boiling water; add the juice of 1 lemon and 1^ cups of sugar; when nearly cold, stir in the whites of 2 eggs beaten to a stiff froth. Serve with boiled custard. 39. Fruit Roll. — One egg, ^ cup sugar, 1% to 2 cups of milk, 1 tea- spoonful of salt, 4 cups sifted flour, 4 teaspoonfuls of Rumford Baking Pow- der, 1 cup cleaned currants or chopped raisins. Sift flour, salt, sugar and baking powder together; beat egg light and add to milk; flour the fruit and mix all together. Let stand 20 minutes and bake in a moderate oven 11/4 hours; cover with buttered paper if baked in open pan. Butter the top with melted butter if covered pans are used. Be sure to cover close while it is standing the 20 minutes. "^ 40. Bread Pudding. — One pint grated bread crumbs, 1 quart milk, 1 tea- spoonful butter, 1 teacup sugar, 3 eggs, saving whites of two for frosting. While pudding is baking heat the two whites until very stiff ; add 1/4 cup of sugar and spread on pudding as soon as it comes from oven; then set in oven again to brown. 41. Fruit Juice Blanc Mange. — Sweeten 1 cup of fruit juice to taste ; then stir 1 tablespoonful of cornstarch into a little of the juice and then into all. Boil until as thick as desired. 42. Raspberry Float* — One pint red raspberries, 1 pint boiling water, 1 cup sugar, 4 level tablespoonfuls cornstarch, 1 tablespoonful lemon juice; put the sugar and cornstarch into a sauce pan, mix thoroughly, pour in boiK ing water and stir constantly over the fire until clear; remove, add lemon juice and berries and serve very cold with cream. 43. Gelatine Jelly, — One b»x ©f C@x'a gelatine, 1 pint of celd Water t« PUDDINGS AND SAUCES. 17S dissolve it, then 3 pints of boiling water, 8 pounds white sugar, I pint white wine and the juice of 3 lemons ; pour into a mold and set on ice. 44. Fruit Puff Pudding- — One pint flour, 2 teaspoonfuls baking powder and 1 teaspoonful salt, mixed thoroughly. Make into a soft batter with milk: Put into greased cups 1 spoonful of batter, then apples or other fruit and cover with another spoonful of batter. Steam % hour and serve with liquid sauce as follows : One cup sugar, % cup butter worked to a cream ; put 1^^ cups water in a sauce pan ; when it begins to boil thicken with flour (mixed in cold water) to a consistency of cream. Take from the fire and stir rapidly into the butter and sugar. Flavor with nutmeg or any desired flavoring. For a sour sauce use vinegar. 45. Prune Whip. — Beat whites of 4 eggs stiff; add small cup sugar, % teaspoonful vanilla, % cup stewed prunes pitted and chopped fine. Put into buttered baking dish and bake 30 minutes in a moderate oven. 46. Blanc Mange. — Dissolve one-half box of gelatine by soaking it in a half cup of cold water for an hour. Blanch four ounces of sweet almonds and one-half ounce of bitter almonds and pound them together in a mortar occasionally moistening with orange-flower water. Put the pounded almonds into one quart of fresh cream, set them over a fire and stir constantly till they come to a scald and then pour in the gelatine. SAUCES. Use brown or powdered sugar for sauces and do not boil them after the butter is added. Instead of wine or brandy, grape or other fruit may be used as a sauce flavor, 1. Cream Sauce for Puddings. — One-third cup of milk, 1 pint of cream, % cup powdered sugar, % teaspoonful vanilla. Mix the cream and milk and beat until stiff with an egg beater. Add sugar and vanilla. 3. Hot Chocolate Sauce for Ice Cream or Pudding. — In "a granite sauce pan place 1 pound of light brown sugar, l^ pint fresh milk, 2 ounces of chocolate grated, 1 ounce of good butter. Boil together until it forms a soft ball when dropped into cold water. Take from the stove and flavor with vanilla. Serve hot ; can oe made beforehand and healed when wanted. 3. Hard Sauce. — One cup powdered sugar and ^ cup of butter creamed together, 1 teaspoonful of vanilla. 4. Lemon Sauce. — One tablespoonful butter, 1 tablespoonful corn- starch, % cup sugar, 1 egg, 1 pint boiling water ; put cornstarch, egg, sugar and butter together and beat well, then pour over them the boiling water j»hd stir over fire until thick; take from fire and add as much lemon juice as desired. 5. Pudding Sauce. — One-half cup butter, 1 cup sugar, 1 tablespoonful flour, 1 pint boiling water; boil; add desired flavor. 6. Fig Sauce. — Soak figs in cold water or a little sour cider ail night ; the cider is better. Then boil them gently until they are tender. Just before taking them from the fire add sugar to your taste. If you do not use cider the juice of one or two lemons should be used to prevent the sauce from tasting insipid. 176 THE PEOPLE'S HOME RECIPE BOOK. CREAMS AND CUSTARDS. "An't please your Honour," quoth the Peasant " This same dessert is very pleasant." —Pope. We give herewith a recipe that is the ground work of all creams made with custard: — Stir two ounces of lump sugar, or sufficient for the purpose required, into a pint of boiling milk. Have ready the beaten yolks of four eggs and pour the boiling milk over them.. Put into a stew pan, place over a slow fire and stir with a wooden spoon as briskly as possible for twenty minutes or until it begins to thicken ; then set on the coolest part of the range where it cannot simmer and let it stand for fifteen minutes, stirring occasionally. When the custard is ready it should be poured into a basin and flavored with vanilla, lemon or almond. Stir until cool so as to prevent a skin torming over the top. The secret of making a custard is in the stirring and when this is prop- erly done, a custard made with milk and the number of eggs given in this recipe will be as rich as one made with cream and a greater number of eggs. For cream and custards, eggs should be beaten in stone or earthenware but never in tin. Custard should always be baked slowly in a moderate oven for too much heat will turn it to whey. The rule for a custard to bake is one cup of sugar, four eggs and one-half teaspoonful of salt to a quart of milk. In boiling custard always use a double vessel. It is well to bake cus- tards in small cups to be served to each person Remember that nutmeg and cinnamon are used with sugar, and cloves and allspice with meats. On4y the outer part of lemon rind should be used. A good way is to rub it off with hard lumps of sugar. The sugar thus becomes saturated with the oil of the lemon. 1. Apple Float. — Beat the whites of 4 eggs to a stiff froth ; add 4 large tablespoonfuls of powdered sugar and beat until fine and dry; pare 3 large, tart apples and grate into this mixture a little at a time, beating all the while. Have ready a good sized glass dish partly filled with whipped cream; heap this by tablespoonfuls over the surface and dot here and there with candied cherries. 2. Apple Snow. — Peel and grate, 3 small sour apples, sprinkling over it a small cup of powdered sugar as you grate, in order to keep it from turn- ing dark. Break the whites of 2 eggs into this and beat it constantly for half an hour. Have it on a large platter as it beats up very stiff and light. Heap in a glass dish, pour a fine, smooth custard around it and serve. 3. Banana Pudding. — ^Two eggs, 1 quart of milk, 1^ teaspoonfuls of cornstarch or flour, 1 teaspoonful of vanilla, 4 tablespoonfuls of sugar ; cook in double boiler and when cool pour over 6 bananas sliced very thin. It is like ice cream. 4. Bavarian Cream. — One and one-half pints of milk, % box of gelatine soaked in % pint of water, 3 eggs, 1 cup of sugar, salt. Put sugar and milk on to heat, then put in yolks mixed in a little of the cold milk, then add gela- tine and the whipped whites of the eggs. Pour over bananas or fruit if desired. CREAMS AND CUSTARDS. 17? 5. Charlotte Russe. — Soften 1 teaspoonful of gelatine in enough cold water to cover. When well soaked add a little boiling water to dissolve it and 4 heaping tablespoonfuls granulated sugar. When cool strain slowly into a pint of rich cream that has been chilled and whipped to a stiff froth, beating all thfe time while adding ingredients. Flavor to fancy. 6. Cherry Tapioca. — Soak over night 4 tablespoonfuls of tapioca in a pint of water. Take a pint of stoned cherries, add their juice to the tapioca, stir in a pint of water and enough sugar to sweeten, boil gently for 15 minutes. Add the fruit and boil 6 minutes more. Serve very cold with plain or ■whipped cream. 7. Custard. — One tablespoonful of flour, 2 of butter and 4 of sugar; stir to a cream, add the white of 1 egg, pour ^4 pint of boiling water over, stirring constantly. When cool, add 1 teaspoonful of vanilla. Cike Part for Above. — One-half cup of sugar, yolk of one egg, 1 tea- spoonful of baking powder, 4 tablespoonfuls of water, P/^ cups of flour. 8. Custard Souffle. — ^Two scant tablespoonfuls each of flour and butter, 2 tablespoonfuls of sugar, 1 cup of milk and 4 eggs; let the milk come to a boil. Beat flour and butter together ; add gradually to the boiling milk and cook 8 minutes. Beat the sugar and yolks together, add to the cooked mix- ture and set away to cool. When cool add the well beaten vvhites of eggs. Pour into a well buttered pudding dish, bake 20 minutes and serve with a creamy sauce. 9. Fruit Jelly. — Soak % box of gelatine in 1 pint of cold water until dissolved; then add 2 cups of sugar, pujp and juice of 1 lemon, 1 pint of boiling water. Strain over any ffuit desired and let thicken. 10. Mock Whipped Cream. — To one large, sour apple, peeled and grated, add the white of one egg and one cup of sugar; beat all together a long time; flavor with vanilla. Mix applfe with sugar as soon as possible after grating to keep the apple from turning dark. This is used like whipped cream and is delicious. Very nice served on squares of sponge cake. 11. Orange Float. — ^Slice 2 oranges and lay in sugar for an hour or longer. Make a custard of one pint of water, 1 heaping tablespoonful of cornstarch, 1 cup of sugar and the juice of 1 lemon; cook until as thick as rustard and when cold pour over the oranges. If desired place the beaten ■yhites of 2 eggs on top, sweetened, and brown in oven. 12. Pretty Pudding. — One cup of water, 1 cup of fruit juice, a pinch of salt, a rttle sugar if needed, 3 tablespoonfuls of cornstarch; boil 10 minutes, take off and beat in whites of 2 eggs. Cool and serve with a sauce made of 1 pint C'f milk, 3 tablespoonfuls of sugar and the yolks of 3 eggs. Cook and flavor. 13. Pink Cream. — ^Three gills of currant or strawbterry juice. Mix with Yz pound of powdered sugar, ^ pint of thic* cream ; whisk until well mixed and serve in a glass dish. 14. Raspberry Whip. — One cup of powdered sugar, white of one egg, 1*4 cups of berries. Put all in a bowl and beat with wire whisk about half an hour, or until stiff enough to hold in shape. Pile lightly on dish, chill, surround with lady fingers and serve with thick cream. Strawberry whip may be made in the same way. 15. Russian Cream. — Soak % pound of gelatine for half an hour in a littJ? water.; 1 cup of sugar, 1 quart of milk, 4 eggs; mix sugar, milk, yolks of rjrgs and gelatine together. Set in a kettle of water and boil 20 minutes. 2-12 178 THE PEOPLE'S HOME RECIPE BOOK. Beat the whites stiff and stir into the custard after t^'mg frgm the fire. Flavor with vanilla and serve with whipped cream. 16. Spanish Cream. — Cover one-third box of Cox's gelatine with cold water and let it stand for an hour. It should then have absorbed all the water. Heat three cups of milk ; add to it the beaten yolks of 3 eggs, a cup of sugar and the gelatine, with a half teaspoonful of salt. Stir this over the fire and as soon as it comes to a boil remove it to a table and add the beaten whites of 3 eggs and half a teaspoonful of vanilla. Pour this into molds and cool. Give it time enough in a cool place until it becomes firm. 17. Strawberry Foam. — Mash 1 quart of strawberries with 1 large cup of sugar ; rub through a sieve ; add i/^ ounce of gelatine, dissolved and strained. Whip 1 pint of cream; beat the whites of 2 eggs and fold into the straw- berry juice ; set on ice to chill. Serve in glasses with fancy cakes. 18. Velvet Cream (Elegant). — Put 3 large spoonfuls of pulverized sugar into % pint of cream beaten to a stiff froth ; add a large spoonful of gela- tine dissolved in a little water. Flavor with a teaspoonful of brandy or tablespoonful of sherry; let harden and serve with any fruit juice. 19. Kiss Pudding. — Beat the yolks of 3 eggs with % cup of sugar till light ; add 1% tablespoonfuls of cornstarch ; stir in 1 pint of boiling milk ; stir on the stove until thick ; pour into a pudding dish ; beat the whites of the eggs with y2 cup of sugar and spread over the top and brown. 20. Spanish Cream. — Make a soft custard of 1 quart of milk, 6 table- spoonfuls of sugar, 6 eggs ; put 1. box of gelatine dissolved in 1 pint of water over the fire; add the custard; flavor. 21. Apple Custard. — Take 1 pint of mashed stewed apples, 1 pint of sweet milk, 1 cup of sugar, 4 eggs and a little nutmeg; bake slowly. 22. Charlotte Russe. — ^Three-fourths quart of rich cream, % pint boiling milk, 2 tablespoonfuls gelatine, 2 tablespoonfuls pulverized sugar, 1 teaspoon- ful vanilla. Put gelatine to soak in a little cold milk, then pour the boiling milk over it. To the cream add sugar and vanilla and whip till stiff; strain the milk containing gelatine and when cold mix with whipped cream, beat- ing while mixing. Lay some slices of stale sponge cake or some lady fingers in a mold ; pour mixture over them and set aside until stiff. 23. Lemon Gelatine. — One-half pint cream, whipped, 1 cup gelatine, 2 cups granulated sugar boiled to a syrup with water and set aside to get cold ; 1 cup ground pineapple improves it; vanilla to taste. ICE CREAMS, SHERBETS AND ICES. " Give us the luxuries of life, and we will dispense with the necessaries." Ice cream is richer when cream is used instead of milk; however, milk alone may be used or milk and cream together. A number of varieties are obtained by adding various flavors and colors to vanilla ice cream, so we will first give a recipe for it. In making such ice cream as lemon, etc., from vanilla ice cream where the extract is used without the fruit, add one tablespoonful of extract to one gallon of vanilla ice cream. Ice cream expands in freezing so that the freezer does not need to be filled at first. In making ices be sure to use enough sugar and fruit for part of their ICE CREAM, SHERBETS AND ICES. 179 taste is lost in freezing. There must be enough fruit, alsd, to give body to the ice. 1. Vanilla and Lemon Ice Cream. — ^To make a gallon freezer full, take 314 quarts of cream, 18 ounces of granulated sugar, 3 eggs well beaten and 1 tablespoonful of vanilla extract. Freeze until stiff. To make lemon ice cream add 1 tablespoonful of lemon extract to a gallon of vanilla ice cream. 2. Chocolate Ice Cream. — Shave 4 ounces of bitter chocolate very fine and add to it, a little at a time, 1 teacup of hot cream, rubbing continually with a spoon till the chocolate is all dissolved and smooth. Whip this thor- oughly into one gallon of vanilla ice cream. 3. Strawberry Ice Cream. — Wash 1 quart of strawberries, cover with sugar and let stand until the sugar is dissolved, then pass through a fine cloth; add 1 tablespoonful of strawberry extract and whip into a gallon of vanilla ice cream. 4. Banana Ice Cream. — Remove all dark spots from 4 bananas, mash thoroughly and whip into 1 gallon of vanilla ice cream. 5. Almond Ice Cream. — One pint of blanched almonds, 1 pint of milk, 1 quart of cream, 1 cup of sugar. Brown the almonds, then pound them to a paste in a mortar; cook the milk and pounded almonds together, then add the sugar and cook for a few moments ; strain the mixture through a sieve, pressing through as much of the almond as possible; when cold add the cream and ^ teaspoonful of almond extract. Freeze and when hard let stand 2 hours to ripen. 6. Caramel Ice Cream. — Put 1 quart of milk in a double boiler; when hot add.l tablespoonful of cornstarch moistened with milk, yolks of 4 beaten eggs and % cup of sugar; boil to the consistency of custard. Scorch 1 cup of maple molasses or % pound maple sugar ; add a little water to it, then add to the custard ; cool, add 1 pint of cream and freeze. 7. Cocoanut Ice Cream. — Grate a large cocoanut very fine ; add a cup of sugar and the cocoanut to a quart of cream and a little milk; when half frozen add the well beaten white of an egg. 8. Macaroon Ice Cream. — One scant cup of sugar, 1 quart of cream, flavor to taste. If it is not wanted so rich a little milk may be added. Set % pound of macaroons in the oven for a few minutes to become brittle ; roll 6ne and stir into the cream and freeze. 9. New York Ice Cream. — Scant half cup of flour, 1 pint of milk, 2 well beaten eggs. Mix flour smooth with a little of the milk ; add to the rest of the milk and the beaten eggs and 1^ cup of sugar ; boil in a double boiler ; when cool add 1 quart of cream and strain. When nearly frozen add candied fruit that has been cut fine and soaked in 2 tablespoonfuls of sherry, and one more cup of sugar. 10. Peach Ice Cream. — Slice very ripe fruit and let stand in sugar an hour or two ; before using run through a potato masher, or coarse cheese cloth, and add to the partly frozen ice cream. If desired, one or two peaches cut fine but not mashed, may be added at the last. A quart of peaches to a cup of sugar is a good proportion. 11. Pineapple Ice Cream. — One pint of milk, 1 quart of cream, 1 can of grated pineapple, 1 pound of sugar, the white of an tgg and the juice of a lemon. Heat the milk to the boiling point, stir in the su^ar, and set aside to cool; as soon as the milk is cold add the cream and pmeapple and freeze. 180 THE PEOPLE'S HOME RECIPE BOOK. 18. Raspberry Ice Cream. — One large cup of sugar, 1 quart of rasp- berries, 1 quart of cream, 1 pint of milk; mash the sugar and berries and let them stand half an hour, then squeeze them through cheese cloth ; after this has been done pour the milk on the pulp and squeeze again until per- fectly dry. There sliould be nothing left in the cloth but seeds. Add to the cream and freeze. Some add the juice of a lemon. 13. Roman Cream. — Put % box of gelatine into 1 quart of milk ; soak a little while, then add the beaten yolks of 2 eggs and 1 cup of sugar ; cook for a few minutes, then add the beaten whites ; cool and freeze. To give it a caramel flavor, scorch some of the sugar. 14. Lemon Ice. — Take the juice of 6 or 8 lemons and the grated peel of three. Sweeten with sugar or syrup to taste, remembering that part of the flavor is lost in freezing. Add 2 eggs well whipped and % ounce of gelatine dissolved in hot water. Strain the whole and freeze. 15. Orange Ice. — ^Using oranges in place of lemons proceed as for lemon ice. Add the juice of the two or three lemons as the taste of orange alone is not sufficiently distinct in an ice. 16. Cherry Ice. — Take 2y2 quarts of cherry juice and the juice of 3 lemons. Add a few drops of the essence of bitter almonds and cochineal to color. Sweeten to taste and freeze. \ 17. Currant Ice. — Take 3 pints of ripe currants, 1 pint of red rasp- berries and Yz pint -of water. Simmer for a few minutes, strain through a hair sieve, add another ^ pint of water and 13 ounces of sugar and it is ready for freezing. 18. Strawberry Ice. — ^Take 4 pounds of fresh strawberries and the juice of 3 or 3 lemons ; color with cochineal and sweeten to taste. The strawberries and lemon juice with a little sugar should be passed through a sieve, then the rest of the sugar and the color should be added before freezing. 19. Cranberry Ice. — Stew 1 quart of cranberries in enough water to cover them. When they are soft, mash and strain through a sieve; add one pound of sugar; dissolve one package of lemon Jell-o in a pint of warm water; add to the berries and when cold, freeze. 20. Peach Ice. — Four cups granulated sugar, 1 can peaches, juice of 3 lemons, whites of 3 eggs, 3 pints water. Cook peaches, lemon juice and sugar together ; when cool, add chopped peaches and whites of eggs ; freeze. 21. Currant Sherbet. — One pint of red currant juice, one pound sugar, juice of 3 lemons, 1 pint of boiling water. Dissolve sugar in boiling water; when cold, add currant juice and freeze. Makes 3 pints. 22. Lemon Sherbet. — One cup of sugar; 1 pint of milk, 1 lemon. Partly freeze the milk and sugar; then add the strained juice of the lemon and- freeze stiff. A little cream will improve it. This will make one quart. If desired, one can of pineapple may be added. 23. Green Grape Sherbet. — Strain one quart of grapes through a cloth ; sweeten to taste. If too acid add from a pint to a pint and a half of water. Beat the whites of 4 eggs, and put the mixture into the freezer and turn slowly until frozen. This quantity makes a good gallon when finished. It is very white and beautiful and the medical properties of grape juice render it highly digestible. 24. Orange Sherbet. — One scant pint of cold water, 1 tablespoonful of gelatine, 1 cup sugar, 6 oranges or one pint orange juice, V^ cup boiling water. Soak gelatine for 10 minutes in % cup of cold water ; put sugar and ICE CREAM, SHERBETS AND ICES. 181 remainder of cold water into pitcher, also the orange juice; if the oranges are very sour add more sugar. Dissolve the gelatine in the boiling water and add to the mixture. Strain into the can and freeze. 25. Pineapple . Sherbet. — Three lemons, 1 can of pineapple, 3 cups of sugar, 2 quarts of water, whites of 3 eggs. Whip the whites until stiff and add to the mixture after it is frozen ; turn awhile to thoroughly mix it. 26. Bisque Glace. — One pint sweet milk, 1 quart cream, fi/^ dozen mac- aroons, Yz pint sherry wine, % box of gelatine; roll macaroons and soak in wine; let milk come to a boil and pour over gelatine undissolve^. When cold mix all together, sweeten to taste and freeze. 27. Frozen Fruit. — Six oranges, 1 ten-cent can of pineapple, 1 pound white grapes, 4 lemons, 1 fifteen-cent bottle of cherries, 4 large cups sugar, 1 table- spoonful of gelatine. Cut the cherries and grapes in halves, and pineapple into small pieces; divide the oranges into quarters and remove all pith and dividing skin as far as possible, cutting the fruit into small pieces. Add the juice of the leriions and the gelatine dissolved in cold water and the sugar. Freeze shortly before serving, about as one would freeze sherbet, being careful not to make it too solid. This will serve about 40 people if served in small sherbet cups and costs, including ice to freeze, about 75 cents. 28. Maple Frapp& — One large cup of maple syrup, yolks of 4 eggs; cook until smooth, cool, and add 1 quart of cream ; freeze. This is sufHcient for 10 people. . 29. Three of a Kind. — ^The juice of 3 lemons and 3 oranges, 3 bananas, mashed fine, 3 scant cups of sugar, 3 cups of water. Mix and freeze. This will make 2 quarts. 30. Plum Glaci. — One and one-half pounds of conserves, pears, pine- apple, cherries, plums, etc. Bake a sponge cake in a long pdft, cut in slices, soak the cake in 1 pint of Angelica wine. Make a custard of 1 quart of milk, the yolks of 4 eggs, 2 tablespoonfuls of flour, a little salt and sweeten to taste ; let cool. Put a layer of fruit and cake in mold, then pour over custard. Freeze 12 hours with a tight lid over it — like ice cream, only do not stir. Serve with whipped cream flavored with pineapple. 31. Tutti Frutti. — ^When vanilla ice cream is partially frozen add candied cherries, chopped citron, chopped raisins or other candied fruit chopped rather fine. Use abuut half the quantity of fruit that there is ice cream. BEVERAGES. Including Punch, Fruit Juices and Home-Made Wines. Drink, pretty creature, drii^k.— Wordsworth. "Polly, put the kettle on, and we'll all take tea." 1. Dandelion Wine.--One full quart of dandelion blooms, 1 gallon water, 1 lemon cut in slices (not peeled), 2^^ pounds of sugar. Put in a kettle 182 THE PEOPLE'S HOME RECIPE BOOK. and boil 5 minutes, then pour into a jar; when cold, add 2 tablespeonfuls of good yeast. Keep in a warm place 3 days until it ferments, then strain and bottle; cork tightly. 2. Grape Juice. — Three pounds of sugar to two baskets or 20 pounds of grapes. Wash and break from the stems, barely cover with water, mash and boil from 15 to 20 minutes ; then let it slowly drain through cheese cloth; add the sugar and let boil again. Bottle and seal immediately. 3. Punch. — ^Juice of 3 oranges, juice of 3 lemons, 3 cups of sugar, 2 quarts of water, 1 pint of port wine or fruit juice and add a few cherries or pineapple, chopped. 4. Elder Blossom Wine. — Add 1 gallon of boiling water to 1 quart of elder blossoms and let stand 1 hour ; then strain and add 3 pounds of sugar ; boil a little and skim. Let stand until lukewarm; then add 1 lemon, sliced fine, and 1 tablespoonful good yeast. Let stand 34 hours. Then strain and put into bottles or jugs, filling full until all impurities are worked out. Be sure to fill up jugs as fast as it works out, and the wine will be a beauti- ful amber color. In making this wine, great care should be taken to keep all stems out, as they make the wine taste rank and give it a dark color. 6. A Grapefruit Cocktail. — Break up the pulp of 2 grapefruit and pour over it % pint of brandy and ^2 piut of sherry. See that this covers the fruit. Sprinkle with sugar and let stand over night. In the morning add % pint of maraschino cherries and the liquor. This may be strained and served without the fruit if preferred. 6. Raisin Wine. — Two pounds of raisins, seeded and chopped fine, 1 pound of sugar, 1 lemon and about 2 gallons of boiling water. Put into a stone jar and stir daily for 6 or"8 days; then strain and bottle and put in a cool place for 10 days and it will be ready for use. 7. Roman Punch. — Make a rich punch of oranges, lemons and pine^ apple. When partly frozen pour into it a pint of rum; some also add the sweetened whites of two eggs. All of the punch can be added or a part re- served and poured over the mixture after placed in the glasses. 8. Tea Punch. — Six oranges, 6 lemons, 6 bananas, 1 can grated pine- apple. Make strong tea, about 2 quarts ; add sugar to taste and serve ice cold. 9. Communion Wine. — ^Twenty pounds of grapes after taking off the stems, 6 quarts of water, 6 pounds granulated sugar. Put grapes and water in stone or earthen jars over the fire until the skins and seeds separate from pulp. Strain through cheese cloth and return to jars; add sugar and mix thoroughly, using china cup or wooden spoon; use no tin, iron or even silver about the wine. Strain again through fresh cheese cloth and put in Jars over the fire. Do not boil it hard but allow it to heat gradually until it begins to simmer or stir from the heat. Bottle at once. 10.' Kentucky Egg Nog. — Stir % of a cup of sugar into 6 eggs that have been beaten until light. When dissolved add 12 tablespoonfuls of best whiskey. The whiskey is intended to cook the egg and the quantity used depends upon its strength. Mix a pint of rich cream with the other in- gredients. This makes 6 glasses of egg nog. Grate a little nutmeg over tha top of each glass when filled. 11. Lamb's Wool. — Boil 3 quarts of sharp cider down to 2 quarts and while it is still boiling add a teacup of brown sugar, also a teaspoonful each BEVERAGES. 183 t)i allspice, ginger, cloves and cinnamon; place the spice in a bag so it can be removed. Core and bake 6 good cooking apples until well done, scoop the apple out of the peel and put through a sieve. While the apples are still hot add them, with % teacup of brandy, to the cider and serve hot. 12. Cream Toddy. — First whip a pint of rich sweet».cream, then put 3 tablespoonfuls of whiskey and 2 teaspoonfuls of sugar in a glass and fill with whipped cream and stir well; two or three candied cherries may be placed on each glass. "13. Wassail Bowl. — With half a pound of Demerara sugar mix i^ ounce of grated ginger, a pinch of powdered cinnamon and half a grated nutmeg. Put tjiis into a sauce pan with a pint of ale, and let it boil ; then stir in two more pints of ale, half a bottle of Madeira, sherry or raisin wine, and a large lump of sugar which has been rubbed on a fresh lemon rind until the yellow part is taken off. Now let the wine get very hot but do not let it boil. Pour it into a bowl and throw into it six roasted apples and half a small lemon cut in slices with the white pith cut out. Serve very hot. 14. A Cranberry Drink. — Put % pint of cranberries over the fire to boil. In another vessel boil half a gallon of water, the peel of half a lemon and an ounce of oatmeal for ten or fifteen minutes, then add the cranberries and water and a little sugar but not enough to take away the acid of the fruit; put in 2 glasses of wine. Boil for 20 minutes, strain and serve cold. I 15. Orange Toddy. — Take two ounces of powdered sugar, four ounces of strained orange juice, a strip or two of orange rind, half a pound of crushed ice and two ounces of old whiskey. A little shredded pineapple im- proves this recipe greatly. 16. Milk Punch. — Put the thin rind of half a lemon into a quart of good milk in a double boiler and let it come to a boil. Beat together the yolks of 2 eggs and 4 ounces of sugar. Take the lemon rind from the milk, add the sugar and egg, also 8 tablespoonfuls of rum and 4 tablespoonfuls of whiskey. Whisk until the mixture froths, but do not let it boil again. 17. Tom and Jerry. — Beat 4 eggs until they are very light. Into each glass put 3 tablespoonfuls of the egg, 3 tablespoonfuls of whiskey and 2 tea- spoonfuls of sugar; add a pinch of ground cloves, cinnamon and allspice and mix well. Fill the glasses up with boiling water and serve as soon as cool enough to drink. 18. Gfape Juice. — Cover 8 quarts of picked grapes with 2 quarts of water and bring to a boil; strain same as jelly, then add 2 pounds sugar; let boil 8 or 10 minutes, then seal. 19. Raspberry Vinegar. — Pour 1 quart of wine vinegar over 2 quarts of red raspberries and let stand over night; strain through jelly b^g on 2 quarts of fresh berries. Next mbrning repeat this, making in all 6 quarts of berries and 1 quart of wine vinegar. Then to each pint of liquid add % pound of sugar and boil for 20 minutes. Bottle when cold. Proportion for beverage, 2 tablespoonfuls to 1 glass of water. 20. Blackberry Wine. — First measure the berries and bruise them ; add 1 quart of boiling water to each gallon; let the mixture st»tnd 24 hours, stirring occasionally ; then strain off the liquor and put into a cask ; to every gallon add 2 pounds of sugar ; cork tight and let stand till the next October, when it will be "ready for use. It may be bottled if desired. 184 THE PEOPLE'S HOME RECIPE BOOK. 21. Christmas Temperance Punch. — To 4 pounds of sugar and 2 quarts of water add the grated yellow rind of 4 lemons and G oranges. Stir until the sugar is dissolved and then boil for 10 minutes. Strain, and when cool add the juice of the oranges and lemons and two tart baked apples which have been passed through a sieve. When wanted, put a small piece of ice in the punch bowl, pour over the syrup, add a pint each of grape juice and ginger ale, and enough eflfervescing water to make it palatable. 23.^ Farmer's Soda. — Strain the juice of a lemon and put into a medium sized tumbler ; after adding a tablespoonful of powdered sugar, fill the tumblei % full of cold water; stir until the sugar is dissolved, then add a teaspoonful of soda, stir and drink while effervescing. 23. Welsh Nectar. — To a gallon of water add 2 pounds of loaf sugar and the grated rind of 3 lemons; boil for 10 minutes and when cold, strain. Put into bottles each containing 24 raisins, seeded and chopped fine. Cork and set in a cool place, shaking every day for three or four days. This will keep for a week or two if well corked and in a cool place. 24. Grape Granite. — To a pint of water add a pound of sugar and boil for 5 minutes. When taken from the stove add the juice of 1 orange and 1 lemon. Add a pint bottle of grape juice when it is cool and chill with ice. 25. Cherry Shrub. — Take a quart of very ripe stoned cherries and mash through a colander ; add these to a quart of water and a pound of sugar which have been boiled for 5 minutes; also add the juice of a lemon; strain and set aside until cold. Partly freeze or serve with shaved ice. 26. Various Fruit Waters. — Nearly all kinds of fruit waters are made after the same recipe. Mash the fruit and add enough water and sugar to make of the right flavor and consistency. For instance, to make currant water mash a pound of ripe currants and add l^ pound of raspberries if you have them; strain the juice through a sieve and add a pound of granulated sugar and set aside. When ready to serve add enough water to make it palatable. 27. Cottage Beer. — Put a peck of good wheat bran and 3 handfuls of hops into 10 gallons of water and boil together until the bran and hops sink to the bottom. Then strain it through a thin cloth into a cooler and add 2 quarts of'molasses when it is about lukewarm. As soon as the mo- lasses is dissolved, pour the mixture into a ten-gallon cask and add 2 table- spoonfuls of yeast. When fermentation is over with, cork up the cask and it will be ready for use in four or^ve days. 28. Ginger Beer. — Add 6 ounces of bruised ginger to 3 quarts of water and boil for 30 minutes ; add 5 pounds of loaf sugar, ^ pound of honey, a gill of lemon juice and 17 quarts more of water; strain through a cloth and when it is cold add 2 drachms of essence of lemon and the whole of an egg. It may be bottled after it has stood for three or four days. 29. Spruce Beer, — Add 2 ounces of hops to % gallon of water, boil for 30 minutes and strain; add 8 gallons of warm water, 1 gallon of molasses and 4 ounces of essence of spruce dissolved in 1 pint of water; put it in a clean cask, shake all well together and add %, pint of yeast; let stand and work for six or seven days, or less if the weather is warm. When drawn off, add 1 teaspoonful of molasses to each bottle. CANNING, PRESERVING AND JELLY MAKING. 185 CANNING, PRESERVING, AND JELLY MAKING. " It is the bounty of nature that we live; But a philosophy that we live well." — Seneca. Canning Table, ' Time ior Boiling Fruit, Kind of Fruit. Minutes. Apricots 10 Apples, Crab , 25 Apples, Sour lo Blackberries 6 Cherries 5 Currants ._ 6 Gooseberries 8 Grapes, Wild 10 • Huckleberries 5 Peaches, in halves 8 Peaches, whole 15 Plums 10 Pineapple : 15 Pears, Bartlet, in halves 20 ' Pears, small, sour, whole 30 Quinces 30 Rhubarb 10 Raspberries i 6 Strawberries 8 Tomatoes , 30 6 to 6 to Quantity of Sugar Per Quart, Ounces. 8 8 6 6 6 8 8 S 4 4 i 8 6 G 8 8 to 10 8 to 10 4 8 4 to 4 to 4 to 6 to Remember that one level cupful of granulated sugar weighs about eight ounces. <:anned fruits. (All Kinds.) ^ ^ When canning fruit see that the cans and elastics are perfect and that the tops fit properly. Put the cans and covers into a kettle of water and bring slowly to the boiling point. Dipping the elastics into the boiling water will be sufficient to sterilize them. Set the cans in a pan on the stove and fill to overflowing with the fruit which should be boiling hot. Put the top on quickly and screw it down tightly. As the fruit cools the tops should be screwed down again and again to keep tight. It is best to use glass cans. To test whether they are air tight turn thetti upside down as soon as they are filled. The juice will ooze out if they are not air tighfr. Each can should be wrapped with paper to exclude the light and then set in a dark place that; is cool but dry. The cans should be examined two or three days after filling, and if syrup leaks out from the rim the fruit should be recooked and used ior jam or jelly. 186 THE PEOPLE'S HOME RECIPE BOOK. PRESERVES. (All Kinds.) Preserves must be made with the greatest care. As soon as pared, peaches, pears, apples and quinces should be placed in cold water to keep them from turning dark. Many fruits, such as pears, quinces, citrons, water- melon rinds, cherries, currants, etc., harden when put at first into a thick syrup. To prevent this they should be cooked first in water or thin syrup and the rest of the sugar added later. Apples, peaches, plums, tomatoes and strawberries are likely to become too soft in cooking. It is a good plan to pour the hot syrup over these fruits or to put the sugar over them and let them stand several hours. Either method extracts the juice and hardens the fruit. Preserves should boil gently to avoid burning and to let the sugar penetrate the fruit. As a general rule, from three-fourths to a pound of either loaf or granulated sugar is used for each pound of fruit. Put sugaf" and water over the fire in a porcelain kettle. Beat lightly the white of an egg with two tablespoonfuls of water and add to the syrup just be- fore it boils. As it begins to boil the scum should be carefully removed. CANNING FRUITS, MAKING PRESERVES, JELLIES, ETC. Simmer until the preserves are clear, then take out each piece with a skimmer and put at once into the jars. Stew the syrup until it " ropes " from the spoon,' skimming off the scum which arises; then pour the syrup over the fruit in the jars and seal. When preserving apples or peaches it is an improvement to add a few slices of lemon or orange. To keep pre- serves from sugaring add a little tartaric when cooked. MARMALADES. Marmalades and fruit butters will require less boiling and will be smoother and better flavored if the fruit is well cooked and mashed before adding either sugar or vinegar. They should be stirred constantly with an apple butter stirrer. JELLIES. For jelly, select fruit that is not too ripe as it will jelly better and have a better flavor. It should be heated as the juice can then be better extracted. Jelly should be strained twice and will be much lighter if allowed to hang and drip over night. Heat the juice, then add the sugar which should first be heated in the oven. Jelly should be boiled rapidly in a panwith a large bottom. It should not stop boiling till done, which usually requires fifteen or twenty minutes. If a little gelatine be added it will not need to be cooked so long and will be of a lighter color. After the glasses are filled they should be set in the sun till cold, then a piece of writing paper should be placed directly on the jelly and another piece fastened over the glass with a rubber band. Moulding may be prevented by putting a teaspoonful of sugar on top of the jelly in the glass. I: Grape Marmalade. — Two pounds seeded raisins, 3 cups granulated sugar, 1 pound English walnut nieats; remove seeds and skins of grapes; cook 20 minutes. CANNING, PRESERVING AND JELLY MAKING. 187 2. Quince Honey. — One quart of quinces grated fine, 1 quart of sugar, 1 pint of water. Boil about 30 minutes after it comes to a boil. 3. Orange Marmalade. — This is much more satisfactory if made in small quantities. Take 3 oranges and 1 lemon ; slice very thin, not using the ends. Place in a bowl and pour over it 3 pints of cold water ; let stand for 24 hours. Then boil in a porcelain kettle until very tender and let stand for another 24 hours. Then to 'every cup of fruit and liquid add a cup of sugar and boil briskly for about an hour. Try, and the minute it jellies remove from the fire and fill hot dry glasses. Let stand two days .before sealing. - 4, Quince Honey. — Grate one large quince, add 2 cups of sugar and Yz cup of water.- Boil 20 minutes. 5. Cooking Apricots. — Boil apricots for 5 minutes in water to which % teaspoonful of soda has been added and you will be surprised at the small amount of sugar it takes to sweeten them when cooking. 6. Canned Com. — ^Add 1 cup of salt to 1 gallon of corn cut off the ears; mix well together and. pack in jars and steam 3 hours. Screw the lids on the Mason jars tight before steaming. 7. Canned Elderberries (Excellent). — Add 21/2 pounds of sugar and 1 pint of pure cider vinegar to 7 pounds of elderberries; boil 1 hour. Then seal in jars. This wilPfill four jars and is excellent for pies. 8. Canned Beans. — Pack the beans in tight jars after stringing and breaking in small pieces. Put a teaspoonful of salt on the tops, and cover them with cold water. Seal jars tight. Place the jars in a boiler of cold water and let boil from 3 to 4 hours. '9. Canned Rhubarb. — Peel the rhubarb and cut into small pieces, pack in jars, fill with cold water, seal tight ; when ready to use will not need as much sugar as when fresh. 10. To Cook Cranberries. — To 1 quart of cranberries add 1 teacup of water and put them over the fire. After (yoking 10 minutes, add 2 heaping cups of sugar, and cook 10 minutes longer, stirring frequently. Pour them into a bowl or mold and when cold they may be removed as a jelly. If pre- ferred, they may be strained through a siieve before putting in sugar. 11. Preserved Cherries. — ^Use rich, red cherries ; stone and weigh them, adding % pound of loaf sugar for each pound of fruit. Let the fruit, stoned and sweetened, stand in a stone jar over night; in the morning. put them in the preserving kettle and cook until clear. Put in tumblers ; cover the tops, when cool, with melted paraffine before putting on covers. 12. Strawberry Preserves. — Talce equal parts by weight of sugar and fruit ; the -berries should be solid, used as soon as ready and not sugared down. Use just enough water to keep them from sticking and put berries, sugar and water all on at the same time and cook for 20 minutes. Then spread on flat dishes and set in sun for 3 or 4 days and then put in glass jars. They will need no more heating or cooking. These are considered fihe. 13. Pear Chips. — ^Ten pounds of pears sliced thin, 7 pounds of sugar, 4 lemons boiled soft; press out the juice and pulp; chop the peel very fin^. Boil the sugar and fruit together until soft; then add the lemon, % pouhd green ginger root scraped and cut into bits. Let all boil slowly until quite thick. Can be put in jelly glasses and sealed with paper. Very fine. 14. Gooseberry Conserves. — Six quarts green gooseberries, 6 pounds granulated sugar, 2 pounds seedless raisins, 5 oranges. Remove the stems from 188 THE PEOPLE'S HOME RECIPE BOQK. the berries, and chop the raisins rather coarsely. Cut the oranges into halves and take out the juice and pulp, removing the seeds ; cook peel of three of them soft in enough boiling water to cover, changing water once or twice; drain ; remove the white part from the peel by scraping with a spoon. Then cut into narrow strips ; put sugar, berries, orange peel, juice and rind together in a kettle and heat slowly until the syrup is thick. 15. Quince Honey. — Take four pounds of granulated sugar and 1 pint of water and boil for 20 minutes. Constantly skim syrup until clear; grate ly^ quince very fine ; then pour into the syrup and let boil 10 minutes. 16. Orange Marmalade.— Cut the oranges in halves; take out the pulp with a spoon; take 1 lemon to 5 oranges, preparing the same way. Then cut the shell of the oranges in two, scrape out the white lining and put the skins on to boil; weigh the pulp, take half as much sugar and simmer to- gether 15 minutes. When the skins are transparent and tender, take up and, putting several pieces together, cut it quickly into the Jiarrowest pos- sible strips. Mix these with pulp and sugar ;- cook until very thick. Put in glasses and when cold, seal. 17. Lemon Marmalade. — ^Take 6 lemons and slice them thin; remove only the seeds; add 3 pints of cold water to each pound of sliced fruit; let this stand for 24 hours, then boil until the chips" are tender ; pour into an earthen bowl and let stand until next day^ Then weigh and, to every pound of pulp, add 1% pounds of sugar; boil until the syrup jellies and the chips are transparent. 18. Lemon Butter. — ^Juice and grated rind of 2 lemons, 2 cups of sugar, 2 eggs, small lump of butter ; boil 10 minutes in a double boiler. 19. Canned Elderberries. — Add 4 pints of sugar and 3 pints of best cider vinegar to each peck of cleaned elderberries. Cook until well done and, can. 20; Tomato Preserves. — Scald and peel carefully some small tomatoes (yellow preferred), add an equal weight of sugar and let stand over night; pour off all the juice and boil until it is a thick syrup; add tomatoes and boil until transparent. A piece of ginger root or 1 lemon, sliced thin, to a pound of fruit is a good addition. Excellent. 21. Pieplant Jelly. — Cut pieplant into small pieces, without peeling; cover with water ; boil to a pulp ; then strain through a flannel bag. Bring the juice to a boil and for each pint add a pint of sugar; boil for about 2S minutes or until it will jell. 22. Orange Marmalade. — One dozen navel oranges and 2 lemons; cut in small pieces, the smaller the better. Cover with 3 quarts of water and let stand 24 hours. Then measure the juice and allow 1 pound of sugar to 1 quart of juice and,boil until tender or transparent. _ 23. Canned Apple Sauce. — Put apple sauce into hot jars and seal at once and it may be kept either for table use or for pies till apples are out of the market. 24. Canned Pineapple. — Pare the pineapples and carefully cut out all the eyes ; chop them fine and weigh ; add the same weight of sugar ; put into a large crock, mix thoroughly and let stand 24 hours; fill the cans full and seal tight. In about two weeks look them over to see that none are spoil- ing. If they are, heat them again and refill cans. PICKLING. 189 PICKLING. Including Recipes for all Kinds of Pickles, Catsup, Chow Chow, Chili Sauce, Chowder, Piccalilli, Etc. " Peter Piper picked a peck of pickled peppers.'' It is always best to use cider vinegar in making pickles as other kinds eat the pickles or make them soft. Vinegar which is too strong should be diluted with water. The vinegar should never be boiled but should be poured on the pickles hot as it comes to the first scald. If pickles are put into brine the brine should be strong enough to float an egg. A heaping pint of coarse salt should be used to each gallon of water. Never put pickles into anything that has previously held any kind of grease and never let them freeze. A good way is to put pickles in bottles and seal while hot. Put a slice or two of horseradish into the jar with pickles. It will soon sink to the bottom, 'caking the scum with it and leaving the vinegar clear. 1. Beet Pickles. — One quart of beets chopped fine, 1 quart of cabbage, 1 cup sugar, 1 teacup grated horseradish, 1 teaspoonful salt, 1 teaspoonful pepper. Mix all together and cover with cold vinegar; can in air tight cans and keep in dark place. 2. Chopped Pickles. — Two large heads of cabbage, 1 peck of green to- matoes, 3 green peppers, 1 small cup salt; chop, mix, let stand over night and drain. Cover with cider vinegar. Boil until soft; drain again and mix with 1 tablespoonful mustard, 1 tablespoonful cloves, 2 pounds of raisins, 3 pounds of sugar, i/^ cup grated horseradish, 3 chopped onions, celery and salt to taste. Hot vinegar ^enough to make moist. Can rather dry. 3. Chow Chow. — Two heads of cabbage, % peck green tomatoes, 1 large ripe cucumber, 2 large onions, 9 large, red sweet .peppers, 10 cents worth of white mustard seed, 10 cents worth of black mustard seed, 2 ounces celery seed, % pint salt, 1 coffee cup grated horseradish. Mix cabbage, tomatoes and salt ; let stand 4 hours in colander to drain ; drain onions and cucumbers ; scald 1% gallons of vinegar and 3 pounds brown sugar and pour over the mixture; heat thoroughly. This makes 10 quarts. 4. Sliced Cucumbers. — Peel and slice a gallon of cucumbers and soak over night in weak salt water. Drain and put them in weak vinegar on the stove and let them get hot ; drain and pack them in glass jars. Take one quart of vinegar, a few slices of onions, sugar and spices to taste ; let it come to a boil. Then, while hot, pour this over the cucumbers and seal. 5. Dill Pickles. — Fill a stone jar with alternate layers of grape leaves, fresh cucumbers, dill and salt. Cover with water and an inverted plate; place a brick on the plate to hold all under water. The cucumbers will be ready to use in about two weeks. 6. Cucumber Pickles. — Wash some cucumbers from 1 to 2 inches long ; let them stand in moderately strong brine for 12 hours; remove from brine and place in a porcelain kettle; cover them with weak vinegar and let come to a boil. Pack in glass cans. In another vessel bring to the boiling point some strong cider vinegar with mixed spices and sugar, allowing ^ cup of sugar to 1 quart can of pickles. Fill up can with hot spiced vinegar and seal at once. 190 THE PEOPLE'S HOME RECIPE BOOK. 7. Green Tomato Pickles. — Chop fine 8 pounds of green tomatoes; add 4 pounds of brown sugar and boil 3 hours; add 1 quart vinegar, 1 tea- spoonful each of mace, cinnamon and cloves, and boil 15 minutes. 8. Tomato Higdom, — Mix lYz cups of salt with 1 bushel of green to- matoes chopped fine and let them stand over night. In the morning, after pressing hard to extract all juice, add 1 cup mustard, 3 pounds sugar, 12 red peppers chopped fine, % cup celery seed. Mix thoroughly and pack in jars.- Over this pour half a gallon of hot vinegar. 9. Mustard Pickles. — One quart large cucumbers, cut in pieces; 1 quart small cucumbers, 1 quart large tomatoes, 3 heads cauliflower, 2 quarts very small onions, 6 red and green peppers cut in strips. Put all in separate dishes of salt and water and let stand over night. In the morning drain off and cook in separate dishes" of clear water until nearly tender. Then put together and boil a short time in the following paste : One ounce pulverized tumeric seed, y2 pound ground mustard, 3 cups of flour, 7 cups sugar, 1 gallon vinegar. "- 10. Pickled Peppers. — Cut the stems and rind from the peppers. Then put into strong hot brine, repeating this for three mornings, and then drain off and cover with hot vinegar. When wanted, take out of brine and stuff with creamed sweetbreads and mushrooms and ^erve on lettuce leaves. A very pretty and appetizing luncheon dish. 11. Sweet Pickled Peaches. — Wash clean several pounds of peaches that are not too ripe ; it is best to use clings and do not peel them. Put into a porce- lain kettle 3 pounds of brown sugar, 1 pint of strong cider vinegar and a small handful each of cinnamon and cloves and bring to a boil. Put in as many peaches as the liquor will cover ; cook until moderately soft and put into jars. Cook all alike and, poUr liquor over them. 12. Sweet Pickled Prunes.— Four pounds of prunes, 1 pint of vinegar, 2 pounds of sugar, 1 ounce each of cmnamon and cloves, and % ounce of ginger. Boil the vinegar, spices and sugar together 10 minutes ; after soak- ing the prunes for 2 or 3 hours and steaming them 10 or 15 minutes, pour the hot vinegar over them and boil all together until the prunes are tender. These wilt be found excellent. 13. Gooseberry Catsup. — To 1 pound of gooseberries use % pound of sugar, spices to taste ; 1 pint of vinegar to 10 pounds of fruit. Boil 2 hours. 14. Celery Sauce. — Two stalks (arrow-root) celery, 15 large ripe to- matoes, 3 red peppers, 2 onions, 1% cups vinegar, 2 spoonfuls salt, 8 table- spoonfuls sugar; chop all fine and boil IV2 hours. ^ " 15. Tomato Sauce. — Melt 2 tablespoonfuls butter; add 2 tablespoonfuls flour and 1 pint strained tomatoes ; also a small bay leaf, slice of onion, 1 tea- spoonful salt, a dash of pepper, 2 cloves and a bit of mace ; simmer 15 min- utes; strain and serve. 16. English Chow Chow. — One quart of cabbage, 1 quarf^of green to- matoes, 1 quart of onions, 1 quart of cucumbers (pickle), 6 green peppers. Chop fine, put in weak salt water and scald until tender; strain and while hot pour paste, also hot, over the mixture. Paste. — One cup of sugar, 1 cup of flour, 1 tablespoonful each of tumeric and celery seed, 6 tablespoonfuls of ground mustard, 2 quarts of pure cider vinegar. This makes oris gallon. 17. Tomato Ketchup. — ^Twelve ripe tomatoes, 4 green peppers, 2 large onions, 2 tablespoonfuls salt, 4 cups vinegar, 2 tablespoonfuls ginger, 2 table- PICKLING. ,191 spoonfuls brown and white sugar, 1 tablespoonful mustard, 1 tablespoonful cinnamon ; boil all together 3 hours or until thick enough. 18. Damson Plum Catsup. — Put 2 quarts of ripe damson plums in a stone jar and cook them with good vinegar ; let them stand for 3 or 4 days, then with the hands mash them up and put them through a sieve; have your kettle xeady and to a pint of liquid add one pound of brown sugar and sea- son to taste with allspice and cinnamon, beaten fine; let it boil % hour; skim it while boiling. When cold, bottle and cork. 19. Chowder (Very Fine). — One peck green tomatoes, 1 dozen sweet peppers, 1 dozen onions, all chopped fine ; sprinkle over 1 quart ^ait, let stand over night. In the morning drain off and cook one hour in 1 quart vinegar; drain again. Mix with 3 quarts vinegar, 1 bowl sugar, 1 teaspoonful each ground cinnamon, celery seed, ground mustard (or seed)', and boil 15 minutes. If liked, one may add allspice, cloves and 1 pint grated horseradish. 20. Com Sauce. — Three dozen corn, ^ dozen red peppers, % dozen green peppers, 1 cup salt, 3 pints cider vinegar, 1^^ pints sugar, 1 large or 2 small heads of cabbage, 2 tablespoonfuls tumeric powder. Slice corn from cob without boiling. Take seeds from peppers and chop fine. Slice cab- bage fine. Mix all together apd boil half an hour. Seal in glass jars. 21. Pickled Cabbage. — One gallon of finely cut cabbage, 2 green pep- pers cut fine, one pound sugar, 1% cups mustard seed, 1% spoonfuls of salt, 3 tablespoonfuls of celery seed, 1 cup grated horseradish, a small piece of alum. Pack in crock and cover with heavy muslin. Then cover with old cider vinegar. No cooking in this. - : 22. Stuffed Peppers. — Soak 3 dozen peppers in salt water over night, then make the filling. Take one head of cabbage and 2 bunches of celery and chop both fine; spices to taste, also some of the seeds of peppers; 1 quart of water, 2 quarts of vinegar, 1 pint of sugar; boil for 30 minutes. Pour over peppers while hot. 23. Bordeaux Sauce. — One gallon green tomatoes, 2 gallons chopped cabbage, 1 dozen onions, 1% pounds brown sugar, salt to taste, 1 dozen green and red peppers, celery seed and one bunch celery, allspice to taste, cloves, tumeric powder, mustard seed or 3 tablespoonfuls ground mustard ; boil 20 minutes. 24. Piccalilli. — One gallon green tomatoes sliced, 6 good sized onions sliced, 1 pint granulated sugar, 1 quart pure cider vinegar, 1 tablespoonful salt, 2 tablespoonfuls mixed spices. Mix all together and stew until tender, stirring continually; put in fruit jars and seal. 25. Euchered Crab Apples. — Cook nice crab apples till tender; drain; pack in jars with a few whole cloves and pieces of cinnamon bark in each jar. Make a syrup of the proportion of 1 quart of good vinegar to 3 pints of sugar ; boil the syrup 5 minutes ; skim, then pour over fruit and seal. These are excellent. 26. Small Cucumber Pickles. — Soak over night 50 cucumbers in warm salt water containing a piece of alum the size of a hazelnut. Then drain oflf the water and wipe each pickle dry. Place in a jar. Take % pint of water and 1 quart of cider, vinegar and mix spices with whole horseradish root; let come to a boil, then pour over the pickles and seal. 37. Spanish Pickle. — One gallon of cabbage, 1 gallon of ripe cucum- bers chopped fine, 7 pods of green peppei", 1 pint of salt; drain all together 24 hours. Then mix 1 gallon of vinegar, 1 ounce of white mustard seed, 1 198 THE PEOPLE'S HOME RECIPE BOOK. ounce of black pepper, horseradish and celery seed to taste, 1 ounce of tumeric and 3 pounds of brown sugar; then add to this cucumbers, etc. and cook one hour. 28. " Dandy " Home-Made Pickles. — Make a brine of salt and water strong enough to float pickles. Leave the pickles in this over night; drain in morning. Make kettle of water slightly sour and add lump of alum size of hickory nut ;-put pickles in this till heated through but not cooked ; then wipe on dry cloths and pack in quart jars; add to each jar ^ teaspoonfuf whole mustard, 2 teaspoonfuls celery seed, a pinch of cayenne pepper, 3 tea- spoonfuls sugar, 2 parts vinegar to 1 part water; heat, fill jars and seal. 29. Spiced Peaches. — Eight pounds of peaches, 4 pounds sugar, 1 ounce cloves, 1 ounce cinnamon, % ounce mace, one pint vinegar; boil the juice three times; in the third, boil the fruit until soft; if there is too much juice to cover them, boil down until just enough. ^ 30. Canned Beets. — Cook the beets until -tender, slice and pack in jars, put sugar and salt to taste on top and then pour scalding vinegar over until jars are filled. Seal tight. 31. Canned Cucumbers. — Slice the desired number of peeled cucum- bers; sprinkle a little salt over them; let stand for 30 minutes, then drain; do not squeeze; pack them in jars; pour cold vinegar over them and seal tight. When ready to use, season to taste with pepper and onions. 32. String Bean Pickles. — Wax beans are best for these pickles. Cut off the ends, string and steam over boiling salt water until they are easily pierced with a fork; drain on a cloth and when cold pack in a jar, putting a little red pepper between the layers. Make a spiced vinegar by adding 1 cup of sugar and a teaspoonful each of white mustard and celery seed to each pint of vinegar. When hot pour this over the beans, weight and let stand for 3 or 4 days in a cool place. Then drain, reheat the vinegar, cover the beans with horseradish leaves, pour on the hot vinegar or syrup, and let stand a week before using. These are fine. 33. Mixed Pickles. — ^Two quarts cucumbers, 1 quart onions, 1 quart green tomatoes, 3 green peppers, 1 large cauliflower; cut all in pieces and soak over night in salt and water. In the morning scald in the same brine and then make a dressing of 2 quarts vinegar, ly^ cups sugar, 1 cup flour moistened with vinegar, 3 tablespoonfuls prepared mustard, 2 tablespoon- fuls tumeric dissolved. Pour off the brine and put on the dressing and bring to a boil, then can and seal. Very fine. 34. Sour Cucumber Pickles. — One gallon vinegar, 2 ounces white ginger . root, y2 pound ground mustard, 2 ounces white mustard seed, 1 pound small onions, 1/4 pound salt, 2 ounces whole black pepper, 2 ounces whole cloves, 2 ounces ground cinnamon. Put the salt and onions in 3 quarts of the vinegar, cold; tie the spices in a thin muslin bag and boil a few minutes in the remaining quart of vinegar; when cold, put all together; wash the cu- cumbers and drop them into this liquor as soon after gathering as possible. 35. Chili Sauce. — Two large ripe tomatoes, 3 onions chopped fine, 3 green peppers chopped fine; cook together until soft and put through the colander ; then add 3 tablespoonfuls of salt, 1 cup sugar, 3 teaspoonfuls ground cinnamon, 2 teaspoonfuls ground ginger, 1 teaspoonful ground cloves, 2 cups good vinegar; cook until as thick as desired, then bottle and seal. Ex- cellent. 36. Cold Catsup. — Peel and slice 1 peck ripe tomatoes, sprinkle lightly PICKLING. 193 with salt, let stand 2 hours and drain off the water; add S horseradish roots grated or put through the vegetable chopper, Va teacup fine salt, Vg teacup white mustard seed, 1 teaspoonful black pepper, 2 red peppers chopped fine without seeds; if liked, 4 ounces of coarsely chopped celery; 1 tablespoon chopped onion, ^ cup sugar, 1 teaspoonful ground cloves, 2 teaspoonfuls ground cinnamon, 3 pints of vinegar. Mix cold. Tie a cloth over but do not seal. 37". Watermelon Pickles.— Pare off the green and the red parts of water-melon rinds, saving only the white; cut m any desired shapes; place in a jar, alternating small quantities of rind with a little salt. Let stand for a day or two in a cool place, then thoroughly rinse; put on to boil with equal parts of vinegar and water and add a level teaspoonful of pulverized alum. Boil till you can pierce with a fork, then rinse again. For the syrup use one quart of vinegar to 3 pints of sugar and whole cloves, allspice and cinnamon in a small bag. Boil down to suit your taste. Just before taking ' off, put the rinds in and boil a little longer. Can and seal. 38. Cucumber Pickles. — Wash the cucumbers and put into glass cans. For one quart can add a dessert spoonful of salt and fill with vinegar. Can freshen and put into clear vinegar when used. 39. Sweet Pickles, Pears, Peaches and Apples. — Seven and one-half pounds of fruit, S^^ pounds sugar, 1 pint vinegar, whole cloves and stick cin- namon as preferred. Boil sugar, vinegar and spices and add fruit. Boil until easily pierced with fork. Remove fruit and put into cans or jars. Boil down the syrup and pour over the fruit. 40. Com Salad. — Twenty ears of corn, 1 cabbafe, 3 green peppers, 4 good sized onions, 4 cups vinegar, 2 cups sugar, 1 teaspoonful tumeric pow- der, 2 tablespoonfuls mustard ; cut corn from ears ; chop fine the cabbage, peppers, and onions together and cook slowly for a few minutes. Can while boiling hot. 41. Mexican Chili Sauce. — Stew long red peppers until soft in sufficient water to cover. Scrape red pulp from inside of skin; reject skin and seeds. Make a dressing of flour with ham or bacon grease, hot water and salt; add ,chili; serve with meat. 42. Pickled String Beans. — String the beans and cut them into inch lengths. Let them stand in strong brine 8 days, changing it 3 times. Drain and lay in clear cold water for 1 day, then dry between the folds of a towel. Pack in glass jars with scalding vinegar which has been brought to a boil with a minced onion, a dozen whole cloves, a heaping tablespoonful of mus- tard seed and 4 blades of mace. Screw on the tops and do not use for a month or six weeks. 43. Pickled Peaches (that will keep). — Four pounds of sugar and one pint of vinegar to 12 pounds of fruit. Put sugar and vinegar together and boil, then add the fruit and let it corne to a Boil. Next day drain off the liquor and boil again. Do this 3 times and your pickles are delicious. Add cinnamon to the liquor and stick 2 or 3 cloves into each peach. 44. Cucumber Catsup,T.-One-half bushel full-grown cucumbers ; peel and chop them, sprinkle with salt, put in sieve and let stand over night ; add 2- dozen onions cut up small, i/g pound white mustard seed, % pound black mus- tard seed, 2 dozen black peppers, ground. Mix well with best cider vinegar, making it the consistency of thick catsup and fill jars, tying up closely. ' No cooking required. iM THE PEOPLE'S HOME RECIPE BOOK. 45. Tomato Catsup. — One bushel good ripe tomatoes, % gallon' cider vinegar, % pound allspice, 2 ounces cloves, 3 tablespoonfuls black pepper, 6 large onions or 2 heads of garlic, 1 pint salt, 4 large red peppers ; cook thor- oughly and strain through sieve, then boil till it is thick enough and add vinegar. 46. Chili Sauce. — One-half bushel tomatoes, y^ peck onions, 4 table- spoonfuls salt, 2 tablespoonfuls each of cloves, cinnamon and allspice, 3 table- spoonfuls black pepper, 3 cups sugar, 1 gallon vinegar ; chop onions fine, mix everything together and boil constantly one hour and 15 minutes. Dandy good just as it is. PRESERVING MEATS. Including Curing, Smoking and Pickling Meats; Making Corned Beef, Sausage and Mince Meat and Preserving Eggs. "There's no want of meats, sir. Portly and curious viands are prepared To please all kinds of appetite." — Massenger. 1. Corned. Beef. — For 100 pounds of beef take '^ pounds of salt, 1 pound of sugar, 1 ounce of saltpeter and 4 gallons of water; dissolve the saltpeter in a little hot water and add it and the salt and sugar to the water ; scald the crock, pack the beef, sprinkle on a little salt and then pour on the brine and be sure to keep well weighted so that every particle is kept under the brine. 2. Dried Beef. — Brown salt like coffee and while hot roll each piece of beef in it thoroughly ; pack in a crock and let it remain five days ; take, out, wash well and hang up to dry. 3. Curing Hams. — To each gallon of water add 1% pounds of salt, % pound of sugar and % ounce of saltpeter; dissolve saltpeter in a little hot water and mix all together; rub the hams with salt, pack in a well scalded crock, pour on the brine and be sure to weight well and keep-all under brine. 4. Curing Hams. — When thoroughly cold after killing, trim them nice and smooth; pack them in "salt and let them remain five or six weeks, then dip into boiling brine; rub the flesh side with pulverized black pepper as long as it will stick. Hang in dry place. 5. To Keep Smoked Hams. — Riib the flesh part with molasses and sprinkle on all the black pepper that will stick. Hang where they will keep dry. 6. Pickle for Beef or Ham. — For each hundred pounds of beef or ham use'9 pounds of salt, 4 ounces of saltpeter, 3 ounces of saleratus and 2 quarts of molasses; add water to make enough brine to cover meat. Scald brine., skim and let cool before pouring on meat. 7. To Preserve Sausages. — Roll into small thin cakes and fry until well done; then pack closely in jars and pour melted lard over them till the top is covered an inch deep. Set in a cool place and you will have nice sausage all summer. 8. Curing and Smoking Hams. — Hang the hams up for a week or ten PRESERVING MEATS. 195 days. If kept perfectly sweet, the longer they hang the more tender they will be. For each good sized ham mix 1 teacup of salt, 1 ounce of saltpeter, and 1 tablespoonful of molasses. Put the hams in a tub ; heat the mixture and rub well into the hams; repeat this until the mixture is all used; then let them lie two or three days. Then put them for three weeks into brine that is strong enough to float an egg ; take from brine, soak in cold water for eight hours and hang up for a week or longer ; smoke from three to five days but be careful not to heat the haras. Apple tree wood and corn cobs are good for smoking. Smoke the hams with the hock down. Tie the hams in- bags until wanted for use. 9. Sausage. — To 10 pounds of chopped meat add 4 ounces of salt, 1 ounce of pepper,-^ ounce of powdered sage and ^ tablespoonful of ginger. When cool, pack in pans, cover thick with lard and then with paper. Keep in a dry, cool place. Each time after taking some out for use, press the paper back again. 10. Mock Sausage.-^Soak some dry bread in water and mix with it the same quantity of finely chopped cold meat. Season with pepper, salt and sage ; make into small cakes and fry. 11. Head Cheese. — ^Take the heads, feet, tongues and other convenient pieces of fresh pork ; remove the skin ; boil until all is tender and can be easily stripped from the bones. Then chop very fine and season with pepper and salt, and ground cloves if you like, or sage leaves may be rubbed to a powder and added. Mix well with the hand. Put into deep pans with straight sides and press it down hard with a plate that fits the pan. Put th, under side of the plate next the meat and place a heavy weight on it. In two or three days turn it out of the pan and cut into thin slices. Use vinegar and mustard over it. 12. Bologna Sausage. — Chop fine 10 pounds of beef and 2^^ pounds of pork and thoroughly mix with it % ounce of powdered mace, ^4 ounce of pow- dered cloves, 2% ounces of powdered black pepper and salt to taste. Let stand 12 hours and stuff in muslin bags that are 4 inches wide and 10 inches long. Lay them in ham pickle for five days and then smoke them for eight days. Hang in a dark place. 13. Scrapple. — ^Take a hog's jowl, the feet and part of the liver and heart ; cleanse, put into cold water and cook until the bones may be easily re- moved. Chop fine and season with pepper, salt and sage. Strain the liquor on the stove and again add the meat. Thicken with corn meal and a teacupful of buckwheat flour till it is as thick as mush. Dip out into deep dishes and when it is cool it may be sliced and fried like mush. By pouring hot lard over it you can keep it all winter. It is very nice for breakfast on a cold morning. , . 14. Cracknels.— rThis is what is left from. frying out lard. Put th^m into a pan with a little warm water and some bread crumbs or cold corn bread broken fine. Add pepper and salt. Fry a nice brown and serve hot. 15. Pig's Feet Souse. — After scraping, cleaning, washing and singeing the feet, put them into a kettle with plenty of water. Boil and skim,, then pour off the water and add fresh and boil until the bones may be pulled out easily ; do not bone, but pack in a stone jar with salt and pepper between each layer; cover with cider vin>:gar. When wanted for use, put in a hot skillet and add more pepper, salt and vinegar if needed. Boil until thoroughly heated, stir in a smooth thickening of flouT and water, and boil until the 196 THE PEOPLE'S HOME RECIPE BOOK. flour is cooked. Serve hot as a breakfast dish. Or, when they have boiled until tender, take out the bones and pack in a jar as above. Slice cold -when wanted. 16. Mince Meat (that will keep).— Two pounds 6l lean beef bpiled, when cold chop fine; 1 pound of suet minced to a powder, 2 pounds of sul- tanas or seedless raisins, 5 pounds of juicy apples pared and chopped, 2 pounds of currants, % pound of citron chopped, 2 tablespoonfuls of mace, 3 tablespoonfuls of cinnamon, 1 tablespoonful of allspice, 1 grated nutmeg, 1 tablespoonful of fine salt, 3 pounds of brown sugar, 2 quarts of sweet cider. This mince meat will keep all winter. 17. Pressed Beef. — ^Take the desired amount of the cheaper pieces of beef and let there be a little fat so that it will be " marbled " when pressed. Lay in weak brine over night, then rinse and boil until very tender or until it will fall apart easily. Water may be added at any time, but only enough shoula be used to keep it, from burning. Keep closely covered so as to retain the flavor. Remove the meat from the liquor and chop fine. Skim all the grease from the liquor and add to the liquor a tablespoonful of gelatine for each five pounds of beef. Boil the liquor down until the gelatine is dissolved and the liquor is like jelly. Mix_it, with a little salt and spices to suit, in the chopped beef ; pack in jars ; cover with a plate and weight down. It will keep several months in- winter. It should be sliced when wanted for use. When using, keep it covered with cloth wet with salt water. Garnish with sliced lemon. 18. Preserving Eggs.-^Pour three pails of water over four quarts of un- slacked lime and when it is cold add one-half pound of salt and one ounce of cream of tartar. Eggs covered with this liquid will keep a long time. ' '*WHAT TO DO" AND ''HOW TO DO IT." Including Various Recipes of All Kinds. " We have gathered a posie of other men's flowers And nothing but the thread which binds them is ours." I. Blacksmith's Borax for Welding.— One ounce of salt, one ounce salt- peter, two ounces copperas, four pounds of sand; mix. ' 2. Washing Fluid.— One ounce of salts of tartar, one ounce of carbon- ate ammonia, one box Babbit's lye, one gallon of soft wafer. Use one-half teacup to a washing. 3. Furniture Dressing.-^Use equal parts of alcohol and raw linseed oil. First remove all greasy substances, then apply with a soft woolen cloth. 4. Washing Fluid, — One box of lye and fiye cents worth of borax, salts of tartar and dry ammonia. Dissolve in two gallons of hot water. Take of? fire before putting in ammonia. To be used in boiling suds. 5. To Clean Carpets. — One cake ivory soap, one bottle ammonia, five cents worth of ether ; dissolve soap in one gallon of hot water ; when cool, add ammonia and ether. Scrub small spate at a time with a brush and wipe dry with a soft cloth wrung out of warm water. 6. Wall Paper Creaner. — ^One-half cup water, one cup flour, three tea- "WHAT TO DO" AND "HOW TO DO IT." 197 spoonfuls vinegar, three teaspoonfuls ammonia, one teaspoonful carbon oil. Boil and stir constantly until thick ; work in small balls, and rub paper with downward strokes. Will not streak or spot if made as directed. Fine. 7. Carpet Cleaner. — ^Two bars ivory soap, four ounces soda, four ounces borax; dissolve the soap in a quart of water; add five ^[allons of water and, when ready to use it, add four ounces of sulphuric either; use while hot with scrubbing brush. You do not need to use any cloth or clean water. •8._ Carpet Cleaner. — ^Use five cents worth of salts of tartar to one. bar of white wool or ivory soap ; add this to three gallons of water. Shave the soap up fine and let it boil. Apply with brush and drywith dry cloth. This is fine. 9. To Destroy Odor of Burning Lamp Wicks. — Boil new lamp wicks in vinegar and then thoroughly dry them. There will then be no odor from them when burning. _ 10. To Remove Paint Stains from Cotton and Wool. — Old dry paint stains may be removed from cotton arid woolen goods by first covering the spots with olive oil or butter and then applying chloroform. 11. To Preserve Eggs. — One quart of salt, one pint of slacked lime and three gallons of water. This liquid will keep eggs for years. 12. Ink Spots. — Oxalic acid will remove ids spots from books without injuring the print. 13. Rust. — Iron rust may be removed with kerosene oil. Sl4. To Purify Cistern Water. — Cistern water may be purified by hang- ing a bag of charcoal in the water. 15. A Tight Shoe. — Wring a cloth out of hot water and apply to the part that is tight. If necessary renew and keep shoe on until the leather is stretched. 16. Cleaning Plates Before Washing. — Tack a bag on the inside of the kitchen sink door and in it keep cloths to be used in cleaning plates, etc., before dishwashing. Dip the cloth in water, rub on a little soap, then wipe, instead of scrape, the dishes. A great help in kitchen work. 17. To Clean Linoleum or Oil Cloth. — Instead of using soap and water, wash with sweet milk. The milk makes it look fresh and bright without destroying the luster. 18. To clean Mud from Clothing. — ^Use a corn-cob to rub the mud from the clothing, then brush well. 19. To Kill Insects, Such as Bed Bugs, Moths, Etc. — Hot alum water is the best thing /known to destrqy insects. Boil alum in water until it is dissolved; then apply the hot solution with a brush to closets, bedsteads, cracks, or wherever insects are found. All creeping insects may be destroyed by its use. There is no danger of poisoning and its persistent use will rid you of the pests. 20. ^ To Remove the Smell of Onions from the Breath. — Parsley, eaten with vinegar, will destroy the unpleasant breath caused by eating onions. 21. To Clean and Keep Oil Cloth Nice.^Wash in clean, warm, soft water in which has been dissolved a large spoonful of borax. If hard water is used, more borax will be needed. 23. To Mend Iron Vessels. — Mix finely some sifted lime with the white of an egg till a thin paste is formed, then add some iron filings. Apply this to the fracture and the vessel will be found nearly as sound as ever. 198 THE PEOPLE'S HOME RECIPE BOOK. 33. To Clean Lamp Chimnejrs. — Hold chimney over the steam coming from a boiling kettle, then wipe it inside and outside with a soft muslin cloth. 24. An Excellent Furniture Polish. — ^Use equal parts of vinegar, tur- pentine and sweet oil. The bottle should be well shaken each time before using. Wet a cloth and rub well over the furniture, then wipe with a soft dry cloth. 25. To Remove Tan. — ^Wash with a solution of lemon juice and car- bonate of soda; follow with the juice of unripe grapes if they may be had; if not, with " Fuller's Earth Water." 26. To Remove Wrinkles. — Melt and stir together one ounce of white wax, two ounces of strained honey and two ounces of the juice of lily bulbs ; apply to the face every night and it is said your wrinkles will disappear. 27. To Remove Coffee Stains. — The yolk of an egg mixed with a little water will remove coffee stains. Glycerine will do the same. Rub out before washing. 28. To Remove Ink from Linen. — Dip the stained parts in pure melted tallow, then wash in water. 29. To Remove Grease from Woolen Goods. — Do not put either hot or cold water upon woolens that have had grease spilled upon them. Sprinkle the parts with either buckwheat or rye flour and let it absorb the grease ; then brush off the flour and apply more, so continuing until all the grease has been absorbed. Cornstarch is equally effective when used upon cloth in the same manner. 30. To Exterminate Roaches. — With a machine oil-can squirt kerosene oil into cracks and seams behind woodwork, then sprinkle powdered borax Over the shelves and blow it into the cracks with a powder blowdr. 31. To Keep Steel Knives from Rusting. — Dip the knives in a strong solution of soda, four parts of soda to one of water; then wipe dry, roll in flannel and keep in a dry place. 32. Washing Blankets. — ^When washing blankets make a lather of boiled soap and warm water and for each pailful and a half of water allow a tea- spoonful of household ammonia. Wash in two or three waters, put through the wringer and hang out to dry. Choose a fine windy day so the blankets will dry quickly. 33. To Exterminate Bed Bugs. — ^Use kerosene oil freely wherever the bugs are found. 34. Cement for Glass and Iron. — Alum melted in an iron spoon ovei the fire makes a good cement for joining glass and iron. It is useful for ce- menting the glass part of a lamp to its metal base and stopping cracks about the base, as paraffine will not penetrate it. ~ 35. To Dry Boots. — Fill wet boots with dry oats and set aside for a few hours. The oats will draw the moisture from the boots and, swelling out, will keep the leather from shrinking and hardening as it would do if placed near the fire to dry. 36. To Remove Kerosene. — Cover the spot with cornmeal; lay a paper over it and rub with a moderately heated iron. Two or three applications will remove the kerosene. Finely powdered chalk may be used instead''of the cornmeal if desired. 37. To Remove Fruit Stains. — Fruit stains may be removed from table linen by pouring boiling water through the cloth where it is stained- " WHAT TO DO " AND " HOW TO DO IT." 199 38. Furniture PoKsh. — ^A fine furniture polish may be made by taking equal parts of vinegar and salad oil. Apply sparingly with a flannel and polish off thoroughly with clean cloths. Don't forget to mix lots of " elbow grease " with this. 39. To Clean Glass. — Dampen a cloth with either alcohol or ammonia, then dip it into some finely sifted wood ashes and polish the glass. Wipe off with a perfectly dry cloth. •40. To Clean a Glass Decanter. — Put into it a spoonful of vinegar and a few lumps of soda. Shake it well but leave the top open or it may burst the decanter. Rinse with cold water. 41. To Remove Panes of Glass. — Lay soft soap over the putty for a few hours and it will become soft so that it may be easily scraped away no matter how hard it may previously have been. 43. To Clean Light Gloves. — Light gloves may be cleaned by rubbing them with fine bread crumbs. It is best to rub them after each wearing so that they do not become badly soiled. 43. To Clean Kid Gloves. — If not too badly soiled, kid gloves may be cleaned by rubbing them with a piece of oiled silk wound about the finger. 44. Gnats. — Camphor is the be?t preventive and cure for the stings of gnats. 45. To Remove Grass Stains. — Rub the stains with spirits of wine and they will readily come out when washed in soap and water. 46. To Remove Grease. — Take equal parts of benzine, ether and al- cohol; wet a sponge in the mixture and apply by patting the spot; put a piece of blotting paper on each side and iron with a hot flaiiron. 47. To Remove Grease from Floor. — Soda and hot water will remove grease from the floor. 48. To Remove Ink Stains. — If ink is spilled upon a carpet, table- cloth or dress it is best to take up as much of the ink as possible with blotting . paper, or salt is also good to absorb it. Then wash the parts thoroughly with milk several times until all the ink is removed. It is then well to wash out the parts with ammonia water to- remove grease, li the spots are dry, rub a piece of lemon on some salt and then upon the stain. Oxalic acid and salts of lemon are both good also. 49. To Clean Lamp Chimneys. — Rub them with a piece of newspaper upon which a little kerosene has been poured. This is better than soap and the chimney will not be so likely to crack. 50; To Wash Flannels. — Put borax in the water and the flannels wiU. look like new and will not shrink. 51. Ironing. — A little table salt added to the starch helps in the ironing. 52. To Prevent Scorching when Ironing. — Rub the iron on a cloth^satu- rated with kerosene. . . , , , 53. To Remove Stains from Clothing.— Rub the stamed parts with lard before washing. With washable goods, the yolk of an egg rubbed upon the stains before laundering will remove the spots. 54. To Wash Black Stockings. — Black stockings will retain their color if washed in warm suds of water and soap, with a little vinegar in the rinse. 55. To Polish Patent Leather.— Orange juice will be found to be a good polish for patent leather. 56. To Remove Old Paint and Varnish. — A mixture of two parts of 200 THE PEOPLE'S HOME RECIPE BOOK. ammonia and one part turpentine will soften old paint and, varnish so that they may easily be scraped off. 57. To Wash Painted Surfaces. — Wash painted surfaces with milk. 58. Piano Polish. — Rub well with a piece of flannel cloth saturated with a mixture of equal parts of turpejatine, linseed oil and vinegar, Polish with a piece of chamois^ skin. This treatment will entirely remove the dingy appearance from fine woods. 59. To Loosen Screws. — Hold a red hot poker on the head of a rusty screw for two or three minutes and it may be easily removed with a screw driver. 60. To Clean Blackened Silver. — Add a teaspoonful of ammonia, to a cup of water and use a little oi this to make a paste with whiting. Apply the paste to the silverware with a soft chamois and polish it, using another chamois to dry it. 61. To Remove Soot. — Should soot fall upon the carpet cover it with dry salt and it may be swept up without leaving smears. 63. To Remove Tea Stains. — Tea stains may be removed by washing the fabric with milk. After the milk has dried the grease may be removed with benzine or naphtha. 63. To Frost Window Panes. — Dissolve oome epsom salts in beer and apply with a brush and you will have the best window frosting known. 64. To Dry Woolens Without Shrinking. — A large manufacturer of woolen goods says that woolen garments should be hung on the line dripping wet and not wrung out at all. If dried in this way the shrinkage will be almost unnoticeable. 65. Moths. — Moths will not lay their eggs where fine-cut tobacco has been scattered. 66. Moths. — Sprinkle furs and woolens and the drawers and boxes in which they are kept with spirits of turpentine and the moths will not bother them. 67. Moths. — Camphor gum is a preventive of moths. Goods packed in a cedar chest will be kept free from moths. Exposing clothes and furs occasionally to the light and air and beating and shaking them is probably the best treatment, however. 68. To Keep Away Mice. — Mice do not like the smell of camphor gum and if it is placed in drawers or trunk^ they will keep at a distance. Seeds may also be protected by mixing small pieces of camphor gum with them. 69. To Drive Rats Away Without Killing. — Put plenty of pulverized potash in their holes and places they frequent and they will leave the premises. 70. To Drive Rats Away. — Put some copperas in whitewash and paint the places they visit. Also scatter the crystals of copperas in their holes and runways and over the floors and the rats will look for another home. 71. To Drive Away Rats. — Scatter either sulphur or sage about the places they frequent and you will get rid of the troublesome pests. 73. A Preventive for Red Ants. — Pour a quart of boiling water over half a pint of tar in an earthen vessel and set the vessel in the closet and you will not be troubled with red ants. 73. To Get Rid of Flies. — It is said that you will not be troubled with many flies if you keep geraniums growing in the house. Then why not have more flowers and fewer flies? 74. To Prevent Bites from lyiosquitoes and Flies. — M'vk three ounces of " WHAT TO DO " AND " HOW TO DO IT." 201 sweet oil r nd one ounce of carbolic acid and when mosquitoes are troublesome apply to the face and hands every half hour. After it has been tjsed two or three days and the skin is saturated it may be used less frequently. Be careful not to get it in the eyes. It is 'very effective and not harmfulto the skin. 75. Mosquitoes and Flies. — Apply to the face and hands a mixture of six parts of sweet oil, one part pennyroyal and one part creosote and you will prevent bites of mosquitoes and flies. Do not allow it to get in the eyes. 76. To Clean Jewelry. — Wash the jewelry in soap suds, rinSe it well in diluted alcohol and lay it in sawdust to dry. Fine for gold chains and all kinds of ornaments. 77. To Clean Silver. — Rub the silver with alcohol and ammonia, then polish with a little whiting on a soft cloth. Even frosted silver may be made clear and bright with this treatment. 78. To Purify Water. — A large spoonful of pulverized alum will purify a hogshead of water. It should be thoroughly stirred in and it will be very effective in killing microbes. 79. To Make Hard Water Soft.— Fill the boiler with hard water and set on the stove. Then put half a cup of wood ashes into a woolen bag covered with cotton cloth to prevent the sifting out of the ashes and hang the bag in the water until the water is warm. 80. To Clean Tinware. — Take the fine, soft coal ashes which collect in the pipe and under the pan; mix these with soft soap and scour with a flannel doth. Afterwards polish with a clean flannel. '- ; 81. Gem Washing Fluid. — Put thr^e quarts of rain water over the fire and add one pound of salspda, one ounce salts of tartar and one ounce of borax. After it is taken from the stove and is cold add one ounce of ammonia. Put one cup of this into the boiler when boiling clothes. 82. Hard Soap.— Put seven pounds of tallow, three pounds of rosin and two pounds of potash into six gallons of water and boil for from three to five hours; pour into a wash tub and let it stand over night. In the morning cut it into bars and lay in the sun for two or three days to harden. This win last an ordinary family a year and save many a quarter that is spent for soap. 83. Soft Soap.^To six gallons of soft water add three pounds of best hard soap (finely cut), one pound of salsoda and four tablespoonfuls of harts- horn; boil until it is entirely dissolved; pour into convenient vessels and when told it will be ready for use. This makes fifty pounds of fine soft soap. 84. To Remove Scorches from Cloth. — Spread over the scorched places a mixture of the juice of two onions, two ounces Fuller's earth and one- half pint of vinegar. These ingredients should be itijxed, thoroughly boiled and cooked before using. \ \ 85. To Remove Stains Caused by Scorching. — Often all that is re- quired to whiten scorched linen is to wet it with soap suds and lay it in the hot sun. Another method is to boil the linen in a gallon of milk in which is dissolved a pound of white soap. 86. To Remove Mildew. — Dip the article in sour buttermilk, lay it in the sun to whiten and wash in clean water. Another method is to apply a mixture of soap, starch, salt and the juice of a lemon. Use half as much salt as starch. 87. To Remove Linen Stains. — Rub the stains with soft soap, apply a 202 THE PEOPLE'S HOME RECIPE BOOK. starch paste, dry in the sun and wash out in cold water. Repeat several times if necessary. 88. To Clean Gilt Frames. — Take chloride of plaster or soda, one ounce ; white of eggs, two ounces ; mix thoroughly and apply with a soft brush aftei blowing the dust from the frames. 89. To Keep Butter for Winter Use. — Into six pounds of fresh butter work a large spoonful of salt and a tablespoonful each of saltpeter and powdered white sugar. Pack in a crock that is perfectly clean and cover with salt. 90. To Prevent Rust^Melt together one part of rosin and three parts of lard and apply a thin coating to stoves, grates, plows, etc. It is equally good when used on brass, steel, copper and other metals. This also makes a gocd water-proof application for boots and shoes. 91. Cement for Wood, Ivory, Stone, Porcelain, Leather, Silk, Woolen or Cotton. — Melt together in an iron vessel one part, by weight, of giitta percha and two parts of common pitch and you will have one of the ^t)est cements made. It is not afifected by water and is thus especially valuable for certain purposes. 93. Cement for Rubber or Leather. — Dissolve two ounces of gutta percha in a pound of chloroform. Thoroughly clean the parts that are to be cemented, cover each part with the mixture and let them dry for nearly half an hour, then warm each part in a candle flame and press firmly toge th*r until dry, 93. Diamond Cement. — Dissolve thirteen ounces of white glue in a pint and a half of soft water, then stir in three ounces of white lead and boil until it is thoroughly mixed ; remove from the stove and when c^)l add half a pint of alcohol ; bottle at once and keep tightly corked. .94. Weights and Measures. — One pound of soft butter is equal to a pint. Ten_eggs are equal to a pound. A pound of brown or white sugar, powdered or loaf sugar, broken, equals a pint. A pound and two ounces of either wheat flour or corn meal i& equal to a quart. Eight large tablespoonfuls are equal to a gill. Thirty-two large tablespoonfuls equal a pint. A common sized wine-glass holds four tablespoonfuls, or half a gill. A common sized tumbler holds Jialf a pint or sixteen large table- ijpoonfitls. Four ordinary teacups of liquid equal a quart. 95. To Clean Coat CpUars and Remove Gloss from Seams and Elbows.- ■ Rub the parts with a clean flannel dipped in either benzine or aqua ammonia or a solution made by dissolving a piece of carbonate of ammonia the size of a walnut in a cup of warm water. These are inexpensive and will not change! the color. Do not use benzine in a room where there is a light or fire. 96. Liquid Glue.— Dissolve glue in nitric ether and it will be twice as adhesive as that dissolved in hot water. The glue cannot be made too thick as the ether will dissolve only a certain amount of glue and will be of about the consistency of molasses. If a few bits of India rubber are dissolved in it the glue will be all the better and will stand moisture better. " WHAT TO DO " AND " HOW TO DO IT." 203 97. Cement for Broken China. — Dissolve gum arable in water until it is quite thick and then stir in plaster of Paris until it makes a sticky paste. Apply with a brush, stick the pieces together and after three days you cannot break the china in the same place. 98. Fire-Kindler. — Soak corn-cobs in kerosene oil; when needed put a cob in the stove, set fire to it and put on the fuel. 99. To Loosen Covers of Fruit Jars. — Place the cover in hot water for two or three minutes and it may then be easily unscrewed. 100. To Wash Calicoes, Cambrics and Muslins. — Before washing, soak them in water in which has been dissolved one or two tablespoonfuls of salt to each pail of water. 101. To Wash and Dry Flannels. — ^Wash flannels with as little rubbing as possible. Pull them both lengthwise and crosswise while drying rapidly. 103. Washing Black and White Calicoes. — Soak them first in water to which has been added one or two cups of weak lye to each pail of water. 103. Washing Pink and Green Calicoes. — It is best to use one or two tablespoonfuls of vinegar to each pail of water. 104. Washing Purple or Blue. — ^Use one or two tablespoonfuls of either salsoda or borax to each pail of water. 105. To Wash Ribbons. — Ribbons should be washed in cold suds and should not be rinsed. 106. To Remove Paint Spots from Windows. — Dissolve an ounce of salsoda in a pint of soft water. Use it hot. Tie a flannel on a stick, dip into the liquid and apply until the paint is softened, then wash off with hot water. 107. Washing Windows. — Add a tablespoonful of either powdered borax or ammonia to a gallon of warm water and wash the windows, using a chamois to dry and polish them. 108. China and Glass Cement. — ^Mix one pint of milk with one pint of vinegar; take out the curds and to the whey add the whites of five eggs; beat well together and add enough finely sifted quick lime to make a thick paste. This cement is fine for mending glass and china as it is affected by neither fire nor water. 109. Grafting Wax. — Melt together two pounds of rosin and a half pound each of tallow and beeswax. Mix thoroughly, cool in cold water and work until it is pliable. It will keep for years. 110. To Destroy Currant Worms and Rose Slugs. — Spray the bushes with a solution of one pound of powdered hellebore to twenty-five gallon^ of water. .... 111. Cabbage Worms. — Spray the cabbages^with a mixture of six quarts of water, one ounce of yellow soap and one pint of kerosene, and you will kill the worms without injuring the plant. This mixture should be kept well mixed while applying. , , , , , .^ . 112. Treatment of New Cooking Utensils. — Iron pots should be boifed out first with wood ashes and cold water and then thoroughly washed. They are then ready for use. Griddles, skillets, waffle irons and iron gem pans should be greased and allowed to burn off once or twice before they are used for cooking. , , 113. To Wash Greasy Skillets. — Greasy skillets are best cleaned when hot. The addition of a little soda to the first water will make them more easily cleaned. 204 THE PEOPLE'S HOME RECIPE BOOK. 114. To Clean Bottles and Cruets.— *These are best cleaned with shot and soap suds. Save the shot in a bottle to be used again. 115. Care of Coffee Pots. — If you would have ^ood coffee a.\vra.ys keep the inside of the pot clean. Boil it out once in a while with soap, water and wood ashes and scour it thoroughly. 116. The Teakettle. — In localities where there is lime in the water it is well to keep an oyster or egg shells in the teakettle to receive the lime deposits. 117. To Clean Kitchen Floors, Tables and Wooden Articles. — ^Use sand or bath brick to scrub floors, tables and wooden articles. 118. To Keep Silverware. — It keeps best when wrapped in blue tissue paper. 119. To Keep Hinges from Creaking. — Dip a feather into- oil and rub them witlv it. . 120. To Drive Away Fleas. — Sprinkle a few drops of lavender about the beds and other places they infest. 121. To Drive Away Red Ants. — Put a small bag of sulphur in the drawers and cupboards. 122. Icy Windows. — Rub the glass with a sponge dipped in alcohol and the windows will be kept free from ice. Alcohol is also good to polish them witli. 123. To Kill Roaches. — ^They may be poisoned by sprinkling the floors at night with hellebore. 124. To Keep Pails and Tubs frojn Shrinking. — Soak them with gly- cerine and the pails and tubs will not shrink and fall to pieces. 135. To Keep Flies Off Gilt Frames. — Boil three or four onions in a pint of water and apply the water to -the frames with a soft cloth or brush. 126. To Remove Dry Putty from Window Frames. — Pass a red hot poker over the putty and it may easily be removed. 127. To Soften Hard Water. — Water may be softened by boiling it. Hard spring water is softened by adding a piece of chalk to it. Cistern water that is hard from long standing may b_e softened by the addition of a little borax. 128. To Remove Smell of Fresh Paint. — Mix chloride of lime in water, sprinkle hay with it and place in the room. 129. To Clean Chromos. — Go over them carefully with a slightly damp- ened linen rag. If any of the varnish is off apply a thin mastic varnish. 130. To Clean a Sponge.-^Rub fresh lemon juice thoroughly into a soured sponge, then rinse several times in warm water and the sponge will be as sweet as when new. 131. To Take Kerosene and Grease Spots from Carpets. — Cover the grease spot with flour and then pin a thick paper over it and aftSr leaving awhile sweep up the flour. Repeat several times. 132. Hard Whitewash. — Dissolve five cents worth of glue in warm ■water and mix with ten cents worth of kalsomine, two quarts of soft soap and bluing. Fine for halls, fences, etc. 133. To Remove Bad Smells from Clothing. — Articles of clothing or any other articles which have bad smelling substances on them may be freed from the smell by wrapping them up lightly and burying in the ground for a day or two. _ " WHAT TO DO " AND " HOW TO DO IT." 205 134. To Mend Tin. — Scrape all rust and grease from the parts to be mended, rub a piece of resin on it till a powder lies about the hole, lay a piece of solder over it and hold a hot poker or soldering iron over it until the solder melts. 135. To Remove Grease from Wood Before Painting. — Whitewash the farts at night and wash off in the morning. Let it dry before painting, t is as well to lay a little slacked lime on the parts and dampen a little, 136. Lightning Cream for Clothes or Paint.— ^Dissolve four ounces of finely cut white castile soap in one quart of soft water over the fire ; remove from fire ; add four ounces of ammonia, two ounces of alcohol, two ounces of ether and one ounce of glycerine. 137. Magic Furniture Polish. — One-half pint of alcohol, one-half ounce • gum-shellac, one-half ounce resin, a few drops of aniline brown ; mix and let stand over night, then add one-half pint spirits of turpentine and three- fourths pint of raw linseed oil. This should be well shaken before using. Apply with a cotton flannel and rub dry with another cloth. 138. To ToJiper Lamp Chimneys and Other Glassware. — Put them into cold water; bring slowly to the boiling point and let them boil for an hour. They should be allowed to cool before removing from water. 139. A Good Cement for All Kinds of Articles. — Mix litharge and gly- cerine until of the consistency of thick cream or fresh putty. This is,^ good for fastening on lamp posts, mending stone jars, stopping leaks in seams of wash boilers or tinjjans, cracks in iron kettles, etc. It is not affected by water, heat or acids. 140. To Clean Wall Paper. — Blow the dust off the wall with a bellows and then, beginning at the top of the room, go all over the paper, rubbing it with downward strokes with pieces of stale bread. Or, tie about two quarts of wheat bran in a flannel and go over the paper with that. Or, dry corn meal may be used instead of bread. Apply on a cloth. Grease spots may be removed by laying a blotter over them and then holding a hot fiatiron on the ^^||,J-^'^*|»Q Y>nve Away Red Ants.— Scatter "sweet fern in the places tfiey "*^ 143 ' To Remove Egg Stains from Silverware.— Rub, the silverware with a little salt or wash in water in which potatoes have been boiled. _ 143 To Rertiove Taste of Fish from Tableware.— Rub steel knives and forks with fresh lemon or orange peel to remove the taste of fish. 144. Corks.^If they are too large put them mto hot water for a few • moments to soften. . , . . , ... 145. To Prevent Rusting of Cutlery.— After wipmg dry, wrap it m coarse ^brown^aper.^^ Tin Teakettles.— With a woolen cloth saturated with kerosene a tin teakettle may be rubbed as bright as new. Kerosene a^i^^ ^^ ^.^^ Tableware.-It will keep bright if washed m clean water v/ith soap added. Never scour it. _ , , „ . ^ 148 Silver Polish.— Add three ounces of precipitated chalk and two ounces of ammonia to one quart of rain water, fceep well corked m a bottle and shake before using. . r.„„i , 149 Cement for China, Marble and Glassware.—Add ^enough finely powdered quick lime to the whites of two eggs to make a thick paste. 206 THE PEOPLE'S HOME RECIPE BOOK. 150. Water-proof Paper Covering for Jars — Used in Preserving, Etc. — Brush the paper over with boiled linseed oil and hang over a line until dry, 151. To Remove Tight Glass Stoppers. — Wet a cloth in hot water and wrap it around the neck of the bottle. Another way is to wind a- cord once around the neck of the bottle and saw back and forth a few times until the neck is heated and expands. 152. To Clean Knives. — Take a raw potato, cut it in two, dip the flat surface in brick dust and rub the knife blades. This will remove rust and stains. A cloth or a cork may be used in like manner. 153. A Fire Kindler. — Melt together a quart of tar and three pounds of resin and stir in as much pulverized charcoal and sawdust as possible; spread on a board to cool and then break it into lumps the size of a walnut. These lumps may be lighted with a match and will burn quite a while with a good blaze. 154. To Clean Brass or Copper Kettles.— ^First scour with soap and ashes, then put in a handful of salt and a half pint of vinegar ; put over the fire and let come to a boil and wash out thoroughly, afterwards rinsing with water. If the kettle is used every day the scouring with soap and ashes may be omitted. 155. To Soften Water. — Boil a small bottle in a kettle of water to soften the water. The carbonate of lime and other impurities will be found adhering to the bottle. 156. To Remove Rust from Plows and Other Steel Implements. — Rub the steel well with sweet oil and let it remain for two days, then rub it with finely powdered unslacked lime until the rust is removed. 157. ' To Polish Iron or 5teel, — Vienna lime and alcohol applied with leather, chamois, a cork or piece of soft wood will give a fine polish to iron or steel. 158. To Clean White Zephyr. — Rub with either magnesia or flour and change often. Shake off the flour or magnesia and hang for a short time in the open air. 159. To Clean Alpaca. — Sponge alpaca with strained coffee and iron on the wrong side with black cambric Under the goods. 160. To Take Out Machine Oil. — Rub with a little soap and wcsh out in cold water. Another way is to rub with a little butter or lard and wash in warm water. 161. To Stiffen Linen Collars and Cuffs. — Add a teaspoonful of brandy and a small piece of white wax to a pint of fine starch. Soap the bottom of the iron if it sticks. 162. To Clean Rusty Wash Boilers. — Wash them with sweet milk or grease witltlard. 163. To Remove Paint from Clothing. — Saturate the spot two or three times with equal parts of spirits of turpentine and ammonia and then wash out with soap suds. This treatment will remove paint no matter how dry or hard it may be. 164. To Restore Velvet. — Velvet when crushed may be restored'to its original beauty by holding it over a basin of hot water with the wrong side next the water. 165. To Remove Spots, Caused by an Acid, from Cloth. — ^Touch the spots with spirits of hartshorn. " WHAT TO DO " AND " HOW TO D®, IT." 207 166. To Remove Spots, Caused by an Alkali, from Cloth. — Moisten the spots with either vinegar or tartaric acid. 167. To Prevent^ Blue from Fading. — All shades of blue may be pre- vented from fading by soaking for two hours in a solution of an ounce of sugar of lead to a pail of water. The material should then be allowed to dry before washing and ironing. 168. To Wash Red Table Linen. — Set the color by using warrn or tepid water in which a little powdered borax has been dissolved; wa^h the article separately and quickly, using but a very little soap and rinse in tepid water containing a little boiled starch ; hang in the shade and iron when almost dry. 169. To Clean Alpaca. — Put the goods into a boiler half full of cold rain water and let come to a boil and boil three minutes. Wring out of the boiling water and put into a pail of very dark indigo water, let remain for half an hour, wring out and iron while damp. 170. To Clean Velvet. — Turn a hot flatiron bottom side up, put one thickness of wet cotton cloth over it, lay the velvet on this with the wrong side next the wet cloth, rub gently with a dry cloth until the pile is raised then lay the velvet on a table and brush with a cloth or soft brush. 171. • To Take Grease Out of Woolens, Silks, Paper, Floors, Etc.— Grate either French or common chalk thickly over the spot, cover with a brown paper, set a hot flatiron on it and let it remain until cool ; repeat if necessary. See that the iron is not hot enough to burn the paper or cloth. 172. Silver Polish for Shirts. — One ounce borax, one ounce isinglass, two teaspoonfuls white of egg, one teaspoonful white glue ; cook well in two quarts of fine starch. Starch in this and dry. Before ironing apply it to the cuffs and bosom with a cloth until well dampened and iron immediately with a hot glossing iron. 173. To Clean Black Lace. — Wipe off all the dust carefully with a cam- bric handkerchief^ then 'pin it on a board, inserting a pin in each point of lace that projects. Sprinkle it all over with table beer and leave it until perfectly dry when it will look fresh and new. 174. To Remove Iron Rust from Clothing. — When rinshig the clothes dip the wet finger in oxalic acid and rub on the spot, then dip in salt and rub on and then hold on a hot flatiron. Rinse again and rub with the hands. 175. To Wash Neckties and Other Goods that Fade. — Instead of soap use crude ammonia. Use a teaspoonful of spirits of hartshorn to two teacups of water for washing neckties. If they are much soiled put through a second wash not quite so strong. Lay. the tie on a clean white cloth and wipe it gently with another cloth until dry. 176. To Clean Woolen and Silk Dress Goods. — Any woolen or silk dress goods may be washed and rubbed in gasoline without injury. The dirt is quickly removed without injuring the colors. Do not use gasoline near a stove or light. 177. To Clean Silk and Thread Gloves. — Put the gloves on the hands and wash them in white castile soap suds or in borax water the same as though washing the hands; rinse by holding under a stream of water and dry with a towel. Keep them on until half dried, remove and fold carefully like new gloves and lay between towels under a weight. 178. - To Wash Delicate Colored Muslins.— Make a thick corn meal mush, salt it well and use instead of soap; rinse in one or two waters. It will not need starching. 208 THE PEOPLE'S HOME RECIPE BOOK. 179. Washing Laces. — Mix the dry particles of starch with enough cold water to make a smooth paste and add cold water until it looks like milk and water and boil in a glazed earthen vessel until transparent. While the starch is cooling squeeze the laces through soap suds and rinse in clear water. If you desire them to be clear white, add a little bluing; if ivoTy white, omit the bluing; if yellow-tinged, add a few teaspoonfuls- of clear coffee to the starch. Run through the starch, squeeze, roll up in towels, and clap each piece separateljy until dry. Pull- gently into shape from time to time and pin upon the ironing board. When dry press between tissue paper with a hot iron. Punch the openings and pick each loop on the edge with a large pin until it looks like new. • 130. To Bleach Muslin. — For fifteen yards of musHn dissolve one-half pound of chloride of lime in a quart of rain water. Soak the muslin over night in warm rain water. Wring out the cloth and put in another half tub of warm rain water in which the solution of lime has been poured. Leave it in this for about twenty minutes but lift up cloth for an airing every few minutes. Rinse in clear rain water. Will not injure the cloth. 181. To Wash Lace Curtains. — Carefully shake out all the dust and put the curtains into tepid water in which is dissolved a little soda and without soaking wash at once in several waters. Rinse in water that has been well bluejl; also blue the boiled starch deeply and squeeze, but do not wring, the curtains. If you have no curtain frames, some sheets may be pinned on the carpet in a vacant room and the curtains pinned to them. Have the curtains stretched to same^size as before washing. In a few hours they will be dry and ready to put up. The curtains should not be soaked and the washing and stretching should be done as quickly as possible for curtains shrink rapidly. They should be measured before washing so they may be stretched to the same size. • 182. To Keep Cranberries.-^Put them into a keg of water and they may be kept all winter. i - 183. To Keep Celery. — Bury it in dry sand. 184. To Keep Onions. — The best way is to spread them over the floor. 185. To Keep Turnips. — Bury them deep in the ground and they will k-eep until spring. ' ' 186. To Keep Lemons — They will keep and also be more juicy if kept covered with cold water. The water should be changed every w^ek. 187. To Keep Parsnips and Salsify-.-— Unless the climate is very severe they should be left in the ground all winter,, otherwise they should be buried in a deep pit in the garden. 188. To Keep Parsley Green and Fresh. — Make a strong, boiling hot pickle of salt and water and keep it in this for use. If wanted for soups and stuffing, hang it up in bunches in a dry attic, with the blossoms down. 189. Whitewash for Cellars. — Add an ounce of carbolic acid to a gallon of whitewash or add copperas to ordinary whitewash until it is yellow. Cop- peras is a disinfectant and will drive away vermin. Carbolic acid will prevent the odors which taint milk and meat. " 190. To Keep Cellars Clean.— Remove all vegetables as soon as they begin to decay and ventilate well. Sprinkle with chloride of lime, which is a disinfectant. 191. To Keep AIJ Kinds of Herbs.-^Just befon* or while the herbs are in blossom gather them on a dry day, tie in bundles and hang up with the " WHAT TO DO " AND " HOW TO DO IT." 209 blossoms downward. When they are perfectly dry those that are to be used as medicine should be wrapped in paper and. kept from the air while those that are to be used in cooking Should have the leaves picked off, pounded, sifted fine and corked tightly in bottles. 193. To Keep Cabbages. — Cut them off near the head and carry to cellar with leaves on, break ofl; the leaves and pack the cabbages in a light box with th^ stems upward. When the box is nearly full cover with loose leaves and put the lid on to keep rats out. They should, be kept, in a dry cellar. 193, To iCeep Potatoes. — ^They should -be kept, in a cool, dark place. When old and likely to sprout, put them into a basket and lower, them for a minute or two 'into boiling water. Let them dry and put in sacks. This destroys the germs without injuring the potato and allows it to keep its flavor until late. ' 194. The Temperature at Which Vegetables Should be Kept. — ^Vege- tables should be kept at as low a temperature as possible without freezing. Apples will stand a very low temperature but sweet potatoes should have a dry and warm atmosphere and should be kept well packed in dry leaves. Squashes should be kept in a dry place and < as cool as possible without freezing. 195. To Keep Peas for Winter Use.— Shell them and put ipto boiling water with a little salt added, boil for €ve minutes. , Drain in a colander and afterwards on a cloth, then place in air-tight bottles. When used they should be boiled until tender and seasoned with butter. J.96. To Keep Apples. — Apples are usually kept on open shelves where any that begin decaying may be removed immediately. Sometimes they 'are packed in layers of , dry sand but care should be taken that they do not to;jch each other. They may also be packed thus in any grain, such as oats, barley, etc. If the apples are very choice, each one should be wrapped separately in paper and packed in a box. , ' . 197. To Keep Grapes. — ^The simplest way is to keep them in drawers or boxes which hold about twenty-five pounds each, and pile them one above another. A better way is to hang a barrel hoop from the. ceiling by three cords ; seal the stem with sealing wax, attach a wire to the small end of the bunch and hang on the hoop, taking care that no two bunches touch. The imperfect grapes should previously have been picked off. The room should not be too moist and yet not so dry as to wither the grapes and it should be free from frost. 198. To Keep Vegetables. — If they are to be kept a long time they should be pulled on a dry day and the tops should fee cut off and trimmed. Pack them in lajhers in barrels or boxes with moss between and over them._ The moss keeps them from shriveling and yet keeps out any excess of moisture. 199. Mucilage. — Dissolve three ounces of gum arabic by putting it iato one-half pint of cold water and stirring frequently. 200. To Remove Coffee Stains. — Mix the yolk of an egg with a little water that is slightly warm and use it on the stain like soap. If the stains have been on for some time a little alcohol should be added to the egg and water. 201. To Restore Feathers. — Sprinkle a little ^alt on a hot stove and hold the plume in the fumes for a few minutes. SOS. To Clean Feathers. — Pour boiling water over some white curd soap which has been cut into small pieces and add a little pearlasb. When di«u- solved and cool enough for the^hand, put the feathers into it and draw them 2—14 210 THE PEOPLE'S HOME RECIPE BOOK. through the hand until all the dirt is squeezed out, then pass them through a clean lather with bluing in it. Rinse in cold water with blue to give them a good color. Shake the water off by striking them against the hand, then dry them by shaking near a fire. To clean black feathers use water and gall and wjish and dry in like manner. 203. To Curl Feathers. — ^When nearly dry draw each flue or fibre over the edge of a blunt knife, turning it the way you want it ta curl ; if the feather is to be flat, press it between the leaves of a book. 204. Magic Annihilator. — To make a gross of 8-ounce bottles of annihi- lator, take one gallon aqua ammonia, four pounds of best white soap, eight ounces of saltpeter and eight gallons of soft water. Pour the water over the soap which has previously been shaved fine and boil until dissolved. Let it get cold, then add the saltpeter and stir until dissolved. Strain, let the suds settle, skim off the dry suds, add the ammonia and bottle and cork at once. What It Will Do.— It will remove all kinds of oil and grease from every description of wearing apparel, such as coats, vests, pants, dress goods, car- pets, etc., and will not injure the finest laces and silks. It works like a charm when used as a shampoo, lathers freely and removes all grease and dandruff. A cloth wet with it will remove every particle of grease from door knobs, window sills, etc. It will remove paint from a board no matter how dry or hard the paint may be and will not injure the finest textures. It acts on oil or grease, turning it to soap which may be washed out with cold water. Nothing can beat it for cleaning brass, copper and silverware. It will posi- tively exterminate bed bugs. Directions for Using. — To remove grease spots pour some of the Magiv Annihilator upon both sides of the article to be cleaned and rub well with a clean sponge. If the grease upon carpets and coarse goods is hard and dry, use a stiff brush and afterwards wash out with clear, cold water. One appli- cation is all that is ever required to remove fresh grease spots but two ap- plications may occasionally be necessary to remove old spots. For a shampoo mix the Annihilator with an equal quantity of water and apply to the hair with a stiff brush, rub well into the pores and wash out with clear water. It will give the hair a gloss like silk. For cleaning silver, brass and copper mix a little whitening with a small quantity of the Annihilator, apply to the metal and rub briskly with a rag. Apply it to beds and other places where they frequent and you will soon be rid of the bugs. Many other uses will be found for the Magic Annihilator. 205. To Remove Sealing Wax. — Apply _either alcohol or naphtha to the spots with a camel's-hair brush. 206. To Remove Tar. — Scrape off all the tar possible and then thor- oughly wet the place with either melted lard or good salad oil' and let it remain for twenty-four hours; if woolen or silk, take out the grease with either spirits of wine or ether; if cotton or linen, wash out in strong, warm soap suds. 207. To Make Bluing for Clothes. — Powder one ounce of soft Prussian blue and put it into a bottle with a quart of clear rain water, then add one^ fourth ounce of oxalic a^id. Use a teaspoonful for a large washing. 208. Patent Soap. — Three pounds grease, three pints salsoda, one-half pint turpentine, two pounds resin soap, forty gallons water ; boil one hour. This makes a great soap. 209. Brilliant Self-Shining Stove Polish.— Take black lead (plumbago), " WHAT TO DO " AND " HOW TO DO IT." 211 finely pulverized, and put intQ 2-ounce wooden boxes ; label them neatly and retail for 10 or IS cents per box, or wholesale at $6.00 per hundred. It costs three cents per box to prepare. Directions. — This polish requires no mixing which is so disagreeable to the housewife. Dip a damp woolen cloth into the box and apply tb the stove, then polish with a dry cloth. It will give a very beautiful polish. Stove polish is a necessity in every home and if you have the best, as this is, you will make a sale at every house. Step up and polish a small place on the stove and the sale is made. If the stove is not convenient, use a piece of wood, a sheet of paper, a potato or almost any article and you will have a lustre like a burnished mirror. 'This is a great invention and will make money for those who push the sale. 210, To Clean Gold Chains, Etc.— Let the article lay in a solution of caustic potash until all the dirt is removed. 211. To Kill Carpet Bugs.-^Put one tablespoonful of corrosive sublimate into a quart of hot water and saturate the floors and cracks in the walls. If the carpet is to be sponged use a weaker solution. It will be found a sure treatment. ' 212. To Sweeten Rancid Butter. — ^Use 15 drops of chloride of lime to a pint of cold water and wash the butter thoroughly with it until it has touched every particle ; then work the butter over in clear, cold water. — 213. Liquid Glue. — Dissolve half a pound of best glue in three-fourths pint of water and add one-half pint of vinegar. This glue is always ready for use without warming. 214. Concrete. — Add 15 barrows of sand to 8 barrows of slacked lime that is well deluged with water. Do not use river or beach sand as it absorbs moisture. Mix to a creamy consistency and add 60 barrows of coarse gravel and work well. Stones 9 or 10 inches in diameter may be put into this mixture and it will become as hard as rock. 215. Patent Blacking. — One gallon alcohol, 1% pounds gum shellac, 1 ounce sulphuric acid; let stand for 48. hours, then add Yi pound ivory black. Let stand 24 hours, then carefully pour off the top. This is for the polishing of a.11 kinds of leather and is waterproof. A four-ounce bottle retails for $1.00 and $50.00 was the original cost of this recipe. Of course it may be made in smaller quantities by using the same proportions. 216. Axle Grease. — One pound tallow, Yi pound black lead, % pound castor oil; melt the tallow; add the other ingredients and rub all together until cold and well mixed. 217. To Find the Number of Bushels in a Bin. — Multiply together the three dimensions in feet to get the number of cubic feet and deduct % and you will have approximately the number of bushels in the bin. 218. To Measure. Hay. — Fifteen to eighteen cubic yards of hay well settled in mows or .stacks make a ton; 20 to 25 cubic yards make a ton when loaded on a wagon from mow or stack; 25 cubic yards of dry clover make a ton. To find the number of tons in a rnow multiply the length, width and Ifcight in yards and divide by 15 if well settled and by 18 if not so well Settled. 219. Apple Tree Louse^ — Lime and tobacco juice mixed together will kill them. ' 220. Army Worm, — A ditch around the field to be protected will arrest their progress so that they may be killed by covering with earth, by crushing m THE PEOPLE'S HOME kECiPE BOOK. with rollers, pouring coal oil in ditch or burning straw over them. The side of the ditch next the field should be perpendicular or sloping under so they cannot easily crawl out. 221. Bark Lice. — Use a strong lye made from wood ashes or diluted soft Boap or a mixture of lime, whitewash and kerosene. If the latter is used there should be a pint of kerosene to a gallon of whitewash. 222. Apple Tree Borers. — During the spring or early summer the trees should ,be washed with strong soap suds to kill the borers. 223. Cinch Bugs. — ^They may be destroyed with a mixture of soap suds and kerosene. Make the suds by using one pound of soap to ten gallons of water, then use equal parts of the suds and kerosene to make the emulsion. 224. Colorado Beetle or Potato Bug. — Dust the vines with Paris green, London purple or carbonate of lime. 225. Com Moth. — Fill up all cracks and sweep the floors and walls clean before storing the corn. To destroy the moths, fill all cracks and then sprinkle the floor with a mixture of strong white wine vinegar and salt before laying up the corn. If the moth has deposited its eggs on the grain salt may be mixed with it. 236. Grain Weevil. — ^The granary should be fumigated thoroughly with burning sulphur before the grain is stored and again in about two months. 327. Caterpillars. — These may" be destroyed with powdered hellebore. 228. Hessian Fly. — Quicklime scattered over the field immediately after the grain is cut will destroy the pupse. It is well to thresh as soon as possible after the grain is cut then to scatter the straw over the stubble and burn. An- other way is to turn the cattle on the young wheat while the ground is yet frozen and let them eat the wheat close to the ground. 229. Strawberry Worms. — Poultry will destroy them. They should be turned into the patch before the berries are formed. Spray the plants with one pound of white hellebore in twenty gallons of water. 230. To Cut or Break Glass in Any Shape. — File a notch in the edge of the glass at the place you wish to begin to break from ; then put a red' hot iron on the notch and draw it in the direction you wish the glass to break. If the iron be drawn slowly a crack will follow it. Another ;way is to hold the glass level under water and cut with a pair of shears. 231. To Bore Holes in Glass.— Any hard steel tool will easily cut glass if it be kept moist with camphor dissolved in turpentine. A drill may be used or, if that be not available, the tool may be held in the hand. A window glass may be easily sawed with a watch spring saw if this solution be used. 333. To Clean Tobacco Pipes.-^Pour alcohol into the bowl and allow it to run out of the stem. This will thoroughly clean and sweeten the pipe. 233. To Petrify Wood. — Mix equal parts of rock alum, gem salt, white vinegar, chalk and peebles powder ; after the ebullition has ceased throw any piece of Wood or other porous substance into the solution and it will petrify. 234. To Remove Blood Stains. — Steep the article in lukewarm water. If pepsin is at hand apply it after first softening the spots in lukewarm water. 235. To Remove Tar, Wagon Grease, Mixtures of Fat, Carbon and Acetic Acid. — If the spots be on white goods apply soap and oil of turpentine, alternating with streams of water. If the spots are on colored cottons or woolens, rub in with lard ; let it lie ; soap ; let lie ; and proceed, alternating with oil of turpentine and water. Treat silks the same only use benzine in place of turpentine. " WHAT TO DO " Al^D " HOW TO DO IT." 213 236. Black Ink, Copying or Writing Fluid.— Rain water, one gallon; brown sugar, one-eighth pound; gum arabic, one-eighth pound ; powdered nut- galls, three-eighths pound ; clean copperas, one-eighth pound ; bruise and mix, then let stand for 10 days, shaking occasionally ; strain. If not used as a copy- ing ink but one-fourth of the sugar or gum is needed as it will then flow more freely. This ink is fine for records and deeds for it may be read hundreds of years hence. DYEING AND COLORING. General Remarks. — Every article to be dyed should be perfectly clean. They should be washed thoroughly with soap and then rinsed. To prevent spotting, the goods should be dipped into warm water just before they are put into the various coloring preparations. After the article is dyed it should be aired awhile, then well rinsed and hung up to dry. Cotton goods should first be bleached if they are to be dyed a light color. Never wring silk or merino dresses. Use soft water and where the quantity is not mentioned enough should be used to well cover the goods. COTTON GOODS; 237. Black. — For 5 pounds goods take 3 pounds (wood and- bark to- gether) of sumac and boil one-half hour and let the goods steep in this for 12 hours; then dip for half an hour in lime water and let drip for an hour; now add half a pound of copperas to the sumac liquor and dip the goods again in this for an hour and then for one-fourth hour in the lime water. M^ke another dye by boiling 2% pounds of logwood for an hour and dip the goods in this for three hours, then add 2 ounces bi-chromate of potash and dip for another hour. Wash the goods in cold water and dry in the sh^de. 238. Brown for Cotton, Woolen or Silk. — For coloring 5 pounds of goods dissolve two ounces of alum and one pound of catechu in enough hot water ' to wet the goods. Put this solution into a tin boiler or a brass kettle on the stove and put in the goods when it is boiling hot and remove from the fire. You should have ready 4 ounces of bi-chromate of potash dissolved in hot water in a wooden pail. Drain the goods from the catechu and then dip them alternately into the bi-chromate of potash and catechu until of the desired shade. -^ , , , . . 239. Sky Blue for Cotton or Silk.— Dissolve two ounces of blue vitriol in one gallon of water and dip the goods for fifteen minutes, then put through lime water. , . . . - 240. niue.— For 5 pounds of goods dissolve 4 ounces of copperas in 3 or 4 gallons of water and soak the goods thoroughly, then drain and put them mto a solution of 2 ounces of prussiate of potash in 3 or 4 gallons of water. Lift the goods and put them to drain, then pour 1/^ ounce oil of vitriol into the prussiate of potash solution, stirring carefully and pouring in but a few drops at a time. Put the goods in this solution until of the desired shade then rinse in clear water and hang up to dry. 241. Yellow. — For 5 pounds of goods dissolve 1 pound of sugar of lead in enough water to thoroughly wet the goods and in the same quantity of water in another vessel dissolve y% pound of bi-chromate of potash. Dip the 214 THE PEOPLE'S HOME RECIPE BOOK. S;«m1s well and drain in each alternately until of the desired shade, then rins* and hang up to dry. aiB. Orange. — Color the goods yellow as given elsewhere but before rinsing dip them into strong, hot lime water. 243. Green. — First color blue as given elsewhere, then proceed as in yellow, also given elsewhere. 244. Red. — Put % teacupful of muriate of tin into enough water to cover the goods well, bring to a boil, put in the goods and leave for an hour, stir- ring often, then remove them and empty the kettle. Put 1 pound of nic- wood into the kettle with clean water and steep for half an hour at hand heat, then put in the goods and slowly increase the heat for an hour but do not boil. Air the goods and dip an hour as before. Wash without soap. WOOLEN GOODS. 245. Chrome Black. — For 5 pounds of goods dissolve 6 ounces of blue vitriol in enough boiling water to cover the goods. Dip the goods 45 minutes, airing frequently, then remove. Make a dye by boiling 3 pounds of logwood for half an hour ; dip the goods for 46 minutes, air and dip again for the same length of time. Wash the goods in strong suds. The sun will not fade this. 246. Brown. — Color the same as for cotton goods. 247. Blue. — For 2 pounds of goods take sufficient water to cover and add 5 ounces of alum and 3 ounces of cream of tartar and boil the goods in this for an hour. Now boil the goods, until the color suits, in warm water con- taining more or less extract of indigo, according to the color desired. 248. Yellow. — For 5 pounds of goods make a solution by adding 2 ounces of alum and 3 ounces 6f bi-chromate of potash to enough water to color the goods and boil them in this for half an hour; lift and air until well cooled and drained, then work for half an hour in a bath with 5 pounds of fustic. Wash and hang up to dry. 249. Green. — For each pound of goods put 3^ ounces of alum and 1 pound of fustic into sufficient water to cover goods; steep until the strength IS out before putting in the goods ; then soak until a good yellow color is ob- tained ; then remove the chips and add extract of indigo or chemic until of the desired color. 250. Scarlet. — For One pound of goods take sufficient water to cover and boil in it Yz ounce of pulverized cochineal, % ounce cream of tartar and ZYz ounces muriate of tin; put in the goods and work briskly for 10 or 15 minutes, then stir goods slowly while boiling 1^ hours. Wash and hang in the shade to dry. 251. Crimson. — Make a bath of 6 ounces of dry cochineal, 1 pound cochi. neal paste, 1 pound of tartar and 1 pint of proto-chloride of tin. Work the goods ia this bath for an hour, wash out and hang up to dry. 252. Orange. — For 5 pounds of goods take sufficient water to cover, 4 ounces argal, 6 tablespoonfuls muriate of tin; boil and dip 1 hour, then add 1 cup of madder and dip for half an hour. A much brighter color will be obtained by using 2 ounces of cochineal instead of the madder. 253. Pink. — Fqr 3 pounds of goods use 3 ounces of alum ; boil anc2 dip the goods for an hour ; then add to the solution 4 ounces cream of tartar and* 1 ounce of pulverized cochineal and dip the goods, while boiling, until the desired shade is obtained. " WHAT TO DO " AND " HOW TO DO IT." 215 SILK GOODS. 264. _ Black. — For 5 pounds of goods make a dye by boiling 3 pounds of logwood in enough water to cover goods. Work the gfoods in bi-chromate of potash which is not quite to the boiling point, then dip them in the logwood solution in the same way. 255. Brown. — Color the same as for cotton and woolen goods given else- where. 256. Sky Blue. — Proceed as for cotton goods given elsewhere. 357. Light Blue. — Dissolve % tablespoonful of alum in a cup of warm water and add to a gallon of cold water, then add a teaspoonful of chemic at a time until the desired shade is obtained. The more chemic is used, the larker will the color be. 258. Orange. — For one pound of goods use a pound each of soda and annotto ; repeat if desired. 259. Green. — For 1 pound of goods boil 8 ounces of yellow oak bark for ^ hour J turn off the liquor from the bark and add 6 ounces of alum ; let stand until cold ; while this is being made color the goods in the blue dye-tub a light blue; dry and wash; then dip in the oak and alum dye. Warm the dye a little if it does not take well. 260. Yellow. — For 1 pound of goods make a solution of % ounce sugar of lead and 3 ounces alum and let the goods stand over night in it ; take out and drain. Make another dye with 1 pound of fustic; dip in this until the desired color is obtained. 261. Crimson. — Dip 1 pound of goods in a solution made with 3 ounces of alum. This should be at hand heat. Take out and drain while making a new dye by boiling for 10 minutes 2 ounces of bruised nut-galls, 3 ounces cochineal and Y^ ounce of cream of tartar in one pail of water. When this is a little cool, begin to dip the goods, raising the heat to a boil. Dip for an hour; wash arid hang up to dry. 262. A Quick and Easy Way to Compute Interests-Allow 30 days for each month and multiply the amount by the number of days. The result divided by 60 gives the interest at 6 per cent. The result divided by 45 gives the interest at 8 per cent. The result divided by 40 gives the interest at 9 per cent. The result divided by 36 gives the interest at 10, per cent. The result divided by 30 gives the interest at 12 per cent. Example. — $200.00 for 3 months and 10 days, or 100 days, is 20000 ; divided by 40 gives $5.00, which is the interest at 9 per cent; or divided by 60 gives $3,333, interest at 6 per cent. etc. To find the interest at 5 per cent, first find the interest at 6 per cent, then deduct 1/6. Or add 1/6 to find the interest at 7 per cent. etc. 263. To Find the Number of Gallons in a Barrel or Cask. — Add the greatest and the smallest diameters in inches together and divide by 3 and this will be the average diameter. Multiply this number by itself, then by the length of the barrel in inches and then by 34 and cut off the four right-hand figures. This is approximately the number of gallons. Example. — ^A cask is 28 inches in diameter at the head and 32 inches at the bung and is 36 inches in length ; 28 plus 33 equals 60, divided by 3 equals 30, or the average diameter; 30 times 30 equals 900; 36 times 900 equals 33400; 816 THE PEOPLE'S HOME RECIPE BOOK. 34 times 32400 equals 1101600 and cutting off the four right-hand figures leaves 110 as the number of gallons, 264. To Find the Number of Gallons in a Round Tanki— Multiply the diameter in feet by itself (called squaring the diameter), multiply the product by the depth in feet, then multiply by 6 and the result is the approximate number of gallons in the tank. Example. — A tank is 5 feet in diameter and 7 feet deep; 5 times 5 equals 25, 7 times 25 equals 175, 6 times 175 equals 1050 gallons. 265. How to Find the N-umber of Common Bricks in a Wall pr Building. ■^Multiply together the length, height and thickness in feet and multiply this result, by 20 and you will have the number of common bricks iii the wall. Find the numbei in each wall and add these together and you will have the number in the building. 266 Table of Avoirdupois Weight. — i37% grains equal 1 ounce. 16 ounces "equal 1 pound. 25 pounds equal 1 quarter. 2000 pounds equal 1 ton. 2240 pounds equal 1 long ton. 267. Miscellaneous Weights. — 100 lbs. nails equal 1 keg. 196 lbs. flour equal 1 barrel. 200 lbs. beef or pork equal 1 barrel. 280 lbs. N. Y. salt equal 1 barrel. 268 Table of Troy Weight.— 24 grains make 1 pennyweighf 20 pennyweights make 1 ounce. ^ 12 ounces make 1 pound. 480 grains make 1 ounce. The troy pound contains 5760 grains while the avoirdupois pound contains 7000 grains. If a merchant sells you a pound of tea by troy weight he cheats you, but if he sells you an ounce by troy weight he cheats himself out of 42% grains. 269, Table of Apothecaries Weight.— 1 drop equals 1 grain. 20 grains make 1 scruple, which is equal to % teaspoonful. 3 scruples ni'ake 1 drachm, which is equal to 1 teaspoonfuL 8 drachms make 1 ounce, which is equal to 8 tablespoonfuls. 12 ounces make 1 pound. 270. Table of Fluid Measures.— 60 drops '' make 1 fluid drachm, or 1 small teaspbonful. 8 fluid drachms make 1 fluid ounce, or 2 tablespoonfuls, or % gill. 16 fluid ounces niake 1 pint, or 4 gills. 1 pmt equals 1 pound in weiglit except with Ether, Glycer- ine, Sulphuric acid, Chloroform and a few others. •271. A Handy Table.— 1 tablespoonful equals 4 teaspoonfuls. 1 teacup equals 4 fluid ounces. 1 coffee cup equals 6 fluid ounces. . 1 wine-glass equals from 2 to 4 tablespoonfuls. 272. Table of Liquid Measure.— 4 gills make 1 pint 2 pints make 1 quart. 4 quarts make 1 gallon. " WHAT TO DO " AND " HOW TO DO IT." 217 273. How Clothes Are Cleaned by Those Who Make it a Business.— In cleaning establishments, silks and woolen clothes are immersed in gasoline and dipped up and down,' and especially the soiled parts are rubbed with ivory soap. They are then rinsed in clean gasoline. The odor is removed by shak- ing for fifteen or twenty minutes or by hanging on a line where there is a good breeze. Don't use gasoline near a light or stove. 274. To Clean Dark Furs. — Put some new bran into a pan on the stove and heat very hot, stirring so as not to let burn. Rub this thoroughly into the fur several times then shake and brush it till it is free from dust. 275. To Clean Light Furs. — Lay the fur upon a table and with a flannel rub it with bran that is slightly moistened with warm waten Rub until dry then with book muslin apply dry bran. Dry flour will do instead of the wet bran. When through rubbing with the bran or flour rub magnesia the wrong way into the fur then shake and brush. 276. To Clean Straw Hats. — First sponge the hat with a mixture of 2% drachms sodium hyposulphite, 1 drachm glycerine, 2% drachms alcohol, 2^/4 ounces of water; then hang the hat in the cellar or other moist room for 24 hours ; then apply a solution of V^ drachm citric acid, 21^ drachms alcohol, 3 ounces of water and again hang in a moist room for 24 hours. The hat should then be gone over with a flatiron that is not too hot. 277. Cut Worms. — Make a little ring of either lime or wood ashes about the plant as a protection against cut worms. 278. Onion Maggots. — The best known remedy is to put chimney soot in the drills. . 279. Plant Lice. — A tea made from tobacco, or tobacco smoke, will kill them. ' 280. Squash Bugs. — Put some white, shingles on the ground under the vines and the bugs will collect under them and may be destroyed in the morning. 281. Slugs. — In England the gardeners drop a handful of bran every 8 or 10 feet along the garden walks. The slugs collect on these little heaps of bran and may be swept up in the morning with a broom and dust pan. 282. Scale. — Boil 1 gallon of barley in water, pour off t^e liquid (the grain will do to feed the chickens) and add quicklime to it until about as thick as paint. When cold add 1 pound of lampblack and mix for a long time then add % pound flowers of sulphur and 1 pint of alcohol. Brush the bark of the tree with a stiff brush to remove the moss and; then apply the liquid with a paint brush. 283. Canker Worms. — Spread tar, or tar and molasses, on a cloth and bind about the trunk of the tree near the ground. Do this early in the spring and the female worm will be kept from crawling up the tree. Apply kero- sene below the cloth to kill the eggs. 284. Grubs. — ^Apply soap to the trunks of the apple and peach trees dur- ing May. In the fall cut out all that have entered the bark. 285. Cucumber Beetles.— About the only way to keep these away is to cover the plants with netting. 286. Celety Pest or Little Negro Bug.— Sprinkle the plants vdtli a mixture of 1 tablespoonful of crude carbolic acid to 2 gallons of water. If pre- ferred, a teacupfuf of the acid may be mixed with a bushel of either air- slacked lime of land plaster and the plants dusted with this. 318 THE PEOPLE'S HOME RECIPE BOOK. HANDY TABLES FOR COOKS. EGGS. 8 large, or 10 medium sized, eggs equal 1 pound. BUTTER. 1 lump the size of a medium egg equals 2 ounces. 1 tablespopnful of soft butter, well filled, equals 1 ounces 4 heaping tablespoonfuls of soft butter equal 1 teacupful. 2 teacupfuls of packed soft butter equal 1 pound. 1 pint of well packed soft butter equals 1 pound. FLOUR. a heaping teaspoonfuls equal 1 heaping tablespoonful. 2 heaping tablespoonfuls equal 1 ounce. 5 heaping tablespoonfuls equal 1 teacupful. y 5 teacupfuls of sifted flour equal 1 pound. 31/^ level teacupfuls of corn meal equal 1 quart. 1 quart of sifted flour equals 1 pound. SUGAR. 2 heaping teaspoonfuls equal 1 heaping tablespoonful. 1 heaping tablespoonful of granulated, best brown, or A coffee equals 1 ounce. 2 heaping tablespoonfuls of powdered equal 1 ounce. 2 helping teacupfuls of A coffee equal 1 pound. 2 level teacupfuls of granulated equal 1 pound. 2 level coffee-cupfuls of powdered equal 1 pound. 2y2 level teacupfuls of best brown equal 1 pound. - 2% level teacupfuls of powdered equal 1 pound. 114 level coffee-cupfuls of granulated equal 1 pound. 1 pint of A coffee equals 12 ounces. 1 heaping pint of granulated equals 14 ounces. 1 quart of powdered equals 1 pound and 7 ounces. 1 quart of granulated equals 1 pound and 9 ounces. 1 quart of any kind equals 4 teacupfuls. 1 teacupful equals 8 fluid ounces or 2 gills. 1 teacupful or 16 tablespoonfuls equal % pint or 2 gills. A common-sized, tumbler holds % pint. TIME TABLE FOR COOKS. The time will vary with the quality of the article, etc. The general average is here given. Those Time of marked "a" mihutes to pound. How Cooked. Cooking. Hr. Min. Apples, sweet and rnellow Raw Apples, sour and hard Raw Asparagus Boiled 13 to 30 Beans with green corn Boiled 45 Beans (pod) Boiled 1 00 Beef Roasted a 25 Beefsteak Fried 15 Beefsteak Brofled 15 Time of Digestion. Hr. Uio. 1 50 2 50 2 30 3 45 2 30 3 00 4 00 3 00 3 30 4 30 2 30 " WHAT TO DO " AND "HOW TO DO IT." 219 Beef salted Boiled a 35 4 15 Bass, fresh ; Broiled 20 3 00 Beets, old Boiled 4 30 4 00 Beets, young Boiled 2 OO 3 45 Bread, wheat Baked 1 00 3 30 Bread, corn Baked 45 3 15 Butts'" Melted Cabbage Boiled 1 oo Cabbage . Raw , ,„ Cabbage and vinegar Raw 2 00 Cauliflower Boiled lto2 '.'.'.'.'.'.'. 2 30 Cake, sponge Baked 45 2 30 Carrot, orange Boiled . 1 00 3 , 15 Cheese, old Raw 3 30 Codfish,^ry and whole Boiled a 15 2 00 Chicken Fricasseed 1 00 3 45 Custard (one quart) Baked 3 00 2 43 Duck, wild Roasted 1 00 4 50 Duck, tame Roasted 1 30 4 00 Dumpling, apple Boiled 1 00 3 00 Eggs, soft Boiled 03 3 00 Eggs, hard Boiled 10 3 3o Eggs Fried 05 3 30 Eggs Raw 2 00 Fowls, domestic Roasted 1 00 4 00 Fowls, domestic Boiled 1 00 4 00 -Gelatine. Boiled 2 30 Goose, wild' Roasted a 20 2 30 Lamb Boiled a 20 2 30 Meat and vegetables Hashed 30 2 30 Milk Boiled 2 oo Milk Raw 2 15 Mutton Roasted a 25 3 15 Mutton Broiled 20 3 00 Onions Boiled lto2 3 00 Oysters Stewed 05 3 30 Oysters Roasted 3 15 Pig's feet Soused 1 oo Parsnips Boiled 1 00 3 00 Pork Roasted a 30 5 15 Pork : Boiled a 25 4 30 Pork ". Raw 4 15 Pork Fried 4 15 Pork Broiled 20 3 15 Potatoes Boiled 30 3 30 Potatoes Baked 45 3 30 Potatoes Roasted 45 2 30 Rice Boiled 20 1 oo Salmon, fresh Boiled 08 1 45 Sausage .' Broiled 20 3 30 Sausage Fried 20 4 00 Soup, chicken ^ Boiled 2 00 3 00 Soup, vegetable Boiled 1 00 4 00 Soup, oyster Boiled 3 30 Soup, mutton Boiled 3 30 3 30 Spinach Boiled 1 to 2 2 30 l^pioca Boiled 1 30 2 00 Tomatoes Fresh 1 00 2 30 Tomatoes Canned 30 2 30 Trout and salmon, fresh, boiled or Fried 30 1 30 Turkey, boiled or ....Roasted a 20 2 30 Turnips Boiled 45 3 30 Veal Broiled 20 4 00 Venison Steak Broiled 20 1 35 830 THE PEOPLE'S HOME RECIPE BOOK. SUPPLEMENT. (Additional Recipes.) THE PEOPLE'S HOME RECIPE BOOK. ^ 221 SUPPLEMENT. (Additional Redlpes.) 223 THE PEOPLE'S HOME RECIPE BOOK. SUPPLEMENT. (Additional Recipes.) CULINARY INDEX. For Index of " The Peo^e's Home Recipes for Every-Day Use " see page 226. MRS. KIRK'S DEPARTMENT. A Accurate Records, Home Expenditures AND 2 B Baking 6 BEVERAGES 80 ■ Apple Lemonade 85 Chocolate 82 Cocoa 83 Drip Coffee 82 - Elderberry Wine 86 Fruit Punch 84 Fruit Syrups 83 Ginger Ale 83 How To Make Coffee 8i Lemon Syrup 84 Mint Lemonade 85 Mint Punch 85 BREAD MAKING 7 Buckwheat Cakes 13 Qover Leaf Rolls 10 Corn Bread 10 Corn Meal Griddle Cakes 12 Delicious Brown Bread 10 Ejiglish Muffins 12 Gluten Bread 11 Graham and Date Bread 9 Graham Bread 9 Graham Gems 13 Pop Overs 12 Sour Milk Gingerbread 11 Very Best Bread 8 C CAKES 14 Afternoon Marguerites 17 Chocolate Icing 22 Cream Filling or Boiled Icing 20 Easy Angel Cake 20 Fruit Cake 18 Fruit Drops 16 Golden Loaf Cake 20 Lady Baltimore Cake 19 Layer Cake - 15 CAKES — Continued. Lemon Cookies '. 18 Lemon Sponge Cake ■. ig Maple Cream Filling 22 Maple Snow Cake 15 Marshmallow Filling 21 May Cakes 16 Mocha Filling 21 Sunshine Cake 21 Tea Cakes 17 White Loaf Cake 17 CANNING OF FRUITS AND VEGE- TABLES 90 Asparagus and String Beans 92 Canned Pineapple 94 Canning Large Fruits (Peaches, Pears, Apples, Pineapples, Quinces, Etc.).. 92 Com 93 Peas, Lima Beans or Beefs 93 Raspberries and AH Small Fruits 91 Tomatoes 94 CHAFING DISH COOKERY 86 Chicken a la King 90 Chicken Hollandaise 89 Creamed Oysters 87 Oysters with Mushrooms 87 Shrimp Wiggle 88 Shrimps a la Poulette 88 Sweetbreads Saute with French Peas 89 The Queen's Toasted Cheese 8g Tomato Rarebit 90 Welsh Rarebit 88 Cooking, Housekeeper's Science of i Cooking Vegetables, General- Time for 5 Creed, Housekeeper's i D DESSERTS 68 Apple or Fruit Cups 79 Apple Rice Pudding' 78 Apple Tapioca 79 Baked ' Peaches and Pears 76 Custard Pie 70 Fig Pudding 80 Fruit Whips 72 Graham Pudding 77 223 224 THE PEOPLE'S HOME RECIPE BOOK. DESSERTS — Continued. Jellied Apricots 80 Lemon Cheese Cakes 78 Lemon Cream Sherbet 7^ Lemon Jelly 71 Lemon Pie i 71 Maple Ice Cream 75 Maple Mousse 76 Marlboro Tarts 77 Marshmallow Pudding 72 Miiice Meat 74 Peach Tart 77 Plain Pastry 69 Plum Pudding 73 Prune Fluff 79 Pumpkin Pie 74, 78 Rhubarb Pie (Also Fresh Fruit Pies) 70 Rice Pudding 73 Strawberry Shortcake 72 Vanilla Ice Cream i 75 Division of Labor, Organization and . . 3 Domestic Science in the Home i E EGGS 37 Bread Omelet 41 Curried Eggs 41 Deviled Eggs 39 Eggs a la Suisse 41 Eggs Au Gratin 42 Eggs Scrambled with Pimentos 40 Eggs Steamed 37 Fried Stuflfed Eggs r. . . 39 Ham and Eggs 38 Luncheon Eggs 39 Plain Omelet 40 Poached Eggs 38 Equipment, Laundry 5 Etiquette, Table 6 Every Day Schedxjle, . Housekeeper's. . . S Expenditures, Home 2 F Foods 30 Fruits and Vegetables, The Canning of 90 Jelly Making, Preserves and 95 K Kitchen, and Utensils, A Well Equippei) 3 Kitchen Utensils r 4 L Labor, Organization and Division of.. 3 Laundry Equipment 5 M MEATS 22 Chicken Fricassee 28 Crown Roast of Lamb .'. 27 Ham Baked in Cider 27 ' Irish Stew with Dumplings 24 Loin of Veal 26 Pan Broiled Steak 26 Pot Roast 24 Roast Beef (No. i) , 23 Roast Beef (No. 2) 23 Roast Duck and Goose 29 Roast Turkey with Dressing 28 Steak and Vegetables, En Casserole. . . 25 To Broil Steaks or Chops with Gas... 25 MEAT SUBSTITUTES 30 Baked Beans 33 Breslau of Meat . ■, : 31 Chicken Sandwiches 36 Children's School Sandwiches and Luncheons 34 Foods ; . 30 Ham Sandwiches .• 36 Ham Souffle 32 Lenten Eggs on Codfish Cakes 33 " No Meat " Menus 30 Picnic Patties 31 Salad Sandwiches » 35 Substitutes for Meat 30 The Real Spaghetti a la Italianue 32 Organization and Division of Labor.. General Time for CookinS Vegetables S H Home, Domestic Science in the i Home Expenditures and Accurate Rec- ords 2 Household Management, What Con- stitutes I Housf-keeper's Creed .■ .• i Housekeeper's Every Day Schedule. . . 5 Housekeeper's Science of Cooking i Housekeeping a Profession 2 P PICKLING , loi Chili Sauce 104 Chow Chow - 102 Cucumber Sauce , 103 Genuine Longfellow Pickles 104 Green Tomato Pickles 102 Oiled Pickles , 103 Pepper Relish ', 104 Watermelon, Peach or Pear Picklesr. loi PRESERVING AND JELLY MAKING 95 Apple Jelly, Quinces or Crab Apples.. 100 Blackberry Jam ' 96 CULINARY INDEX. 235 PRESERVING AND JELLY MAKING — Continued. iJurrant Jam 96 Grape Juice ' g6 Mixed Jelly 100 Quince Preserves g8 Rhubarb Jam 97 San Diego Orange Marmalade 99 Small Fruit Jelly 99 Spiced Currants 98 Strawberry Jam (Also Black and Red Raspberry) 97 Pbofession, Housekeeping a 2 R Records, Accurate a S SALADS AND SALAD DRESSINGS 62 Chicken Salad 63 ^ Cooked Salad Dressing 64 French Dressing 64 June 13th. Salad 67 4ay Salad 66 Mayonnaise Dressing 63 Pc^ato Salad 64 Salad a la Kirk 60 Salads Served with French Dressing. . 63 Thanksgiving Salad 65 Tomato Crown Salad 68 Tomato Jelly 67 SAUCES 42 Apple Sauce ; 46 Chocolate Sauce for Ice Cream 44 Cranberry Jelly 46 Hard Sauce 45 Hollandaise Sauce ...^ 44 Lemon Sauce 45 Mint Sauce 45 Mushroom Sauce 44 White Sauce 43 Schedule, Housekeeper's Every Day., s Science in the Home, Domestic i Science of Cooking, Housekeeper's ... i Serving, Table Setting and 6 SOUPS 46 Cream of Asparagus 50 Cream of Pea .> 49 Cream of Tomato 49 Good Vegetable 48 Mock Oyster So Pop Com 51 Soup Stock 4> Tomato Soup with Vegetables 48 Substantial Meals Without Meat... 30 Substitutes for Meat 30 T Table 5 Table Etiquette [ 6 Table Setting and Serving 6 Time for Cooking Vegetables, General 5 U Utensils, A Well Equipped Kitchen AND 3 Utensils, Kitchen 4 V VEGETABLES 51 Asparagus Tips in Pattie CasSs 55 Baked Stuffed Tomatoes 55 Boiled Cucumbers 60 Boiled Rice 5a CarrQts a la Hollandaise 59 Corn Fritters 58 Creamed Cabbage 57 Escalloped Corn 58 Escalloped Tomatoes 60 Glazed Sweet Potatoes 56 Green Corn 57 Hashed Brown Potatoes 53 Lima Beans 54 Mashed Turnips 50 Plain Asparagus 54 Potatoes Au Gratin 54 Potatoes O'Brien 53 Rice Croquettes 53 Sour Cream Slaw 57 Spinach — Boiled and Creamed 62 Stuffed Egg Plant ."T. 61 Stuffed Sweet Peppers 61 Sweet Potatoes En Casserole 56 Tomatoes Du Barry 60 Tomatoes on Toast _ 59 Tomatoes Stuffed with Corn 58 Vegetables, General Time for Cooking 5 Vegetables, The Canning of Fruits AND 90 W What Constitutes Hoijsehold Man- agement See next page for Index of " The People's Home Recipes for Every-Day Use." THE PEOPLE'S HOME RECIPES FOR EVERY-DAY USE. For Index of Mrs. Kirk's Department, see page 223. A Alpaca, To Clean 206, 207 Apple Koker 118 Apple Tree Borers . , 212 Apple TrEe Louse 21 1 Apples, To Keep 209 Army Worm 211 Art of Candy Making, The 154 Axle Grease ; . . . 211 B Baking Bread 107 Baking Powders 108 Bark Lice 212 Barrel or Cask, To Find the Number OF Gallons in 215 Bed Bugs, To Extermtnate i^ BEVERAGES 181 A Cranberry- Drink , 183 A Grapefruit Cocktail 182 Blackberry Wine 183 Cherry-Shrub : 184 Christmas Temperance Punch ...".... 184 Comnmnion Wine .^ 182 Cottage Beer 184 Cream Toddy 183 Dandelion Wine I^I Elder Blossom Wine r 182 Farmer's Soda 184 Grape Juice .... I 182, 183 Ginger Beer 184 Grape Granito 184 Kentucky Egg Nog 182 , Lamb's Wool 182 Milk -Punch 183 Orange Toddy 183 Punch 182 Raisin Wine ' 182 Raspberry Vinegar 183 Roman Punch — 182 Spruce Beer 184 Tea Punch 182 Tom and Jerry • 183 Various Fruit Waters 184 Wassail Bowl 183 Welsh Nectar 184 Bin, To Find the Number of Bushels ' IN 211 BISCUITS Ill Baking Powder 112 Breakfast T. ... iii Soda Ill Southern Beaten 112 Black Ink, Copying or Writing Fluid 213 Black- Stockings, To Wash ; . . . 199 Blacking, Patent 211 Blood Stains, To Remove .- 212 Blue, To Preven^ from Fading 207 Bluing for Clothes, To Make 210 Boots, To Dry 198 Bottles anb Cruets, To Clean '. 204 Brass or Copper Kettles, To Clean 206 BREAD MAKING 105 Baking - 107 ~ Baking Powders 108 Bread Recipes 108 Flour ...■-., los - Mixing and Kneading 106 Jlecipes for Making Yeast 108 The Sponge 106 Yeast ... 106 BREADS \_ 108 Boston Brown 109 Bread -. ic^ Corn .-. no Cornish no Currant no Eggless Gingerbread , no Entire Wheat _. 109 Fried .....'. no Gingerbread no Graham no " Hotel Berry " Brown Bread 109 Katahdin Corn no Oatmeal 109 Old Fashioned Brown 109 Raised Graham no Salt /Rising 109 Soft Gingerbread no Spinster's 109 Steamed Brown. no Steamed Graham no Whole Wheat 109 Breads, LidHT (See "Light Breads.")., in Breath, Smell of Onions to Remove from th" 197 226 CULINARY INDEX. 227 BUNS 117 Currant 117 That Boys Like 117 Burning Lamp Wicks, To Destroy Ooaft. OF .^ 197 Butter, To Keep for Winter Use 202 Cabbages, To Keep 209 Cabbage Worms ; 203 CAKE MAKING 119 Cake Recipes 121 . Frostiqgs, Icings and Fillings 128 General Directions 119 CAKES ^ 121 A Cheap Fruit 125 Angel 123 Angel Food 122 Anna's Cup 124 , Apple 127 Black Fruit 125 Breakfast 127 Buttermilk 121 Caramel 121 Centennial 124 Cheap 124 Cheap Fruit 128 Chocolate 124 Chocolate Caramel 126 Chocolate Loaf 127 Clara FoUetf s 124 Cocoa 124 Cofifee : 124 Cornstarch Loaf , 124 Cream '. i . 126 Cream Puffs 127 Crumb 124 Custard 126 Delicate 121 Delicate Cgcoanut 124 ^evil 122, 128 IDevil's Food 122 Dolly Varden 127 Economical 121 Farmer's Fruit 12s Feather 124 Fig 126 French 124 Fruit ...,....;.., 121 Gold and Silver 123 Good Almond 127 Gospel 125 Grandma's 121 Hickory Nut 123 Ice Cream 122 Jelly Roll 122 ; Johnny 127 Lady .; 125 Layer or Loaf 128 Lemon 123 Lemon Jelly 123 Lightning Clouse 128 Maple ...127 Marble 121 Miiinehaha ■ 125 CAKES— Continued. Morangtarta 12S Myrna Marble 122 Nut 123 One Egg 122, I2S Plain 128 Plain Walnut 123 Pork 127 Prince of Wales 123 - Queen 125 , Quick 122 Ribbon 123 Roll Jelly 127 Silver 125 Spice 127, 128 Sponge i2;i Sultana 121 Sunshine 126 . Surprise 128 Tea . . ., 126 Taylor 121 Velvet I26 Washington 126 Wedding 121 White 126 White Fruit ;. 125 White Loaf 126: White Mountain 123 Cakes, Griddle 119 Calicx)es, Cambrics and Muslins, To Wash 203 CANDY MAKING. THE ART OF. . . . 154 Cream Candies 157 Bonbons 158 Chocolates 157 Cocoanut Creams 159 Combination Creams 1S9 Cream Dates I58 Cream Grapes 158 Orangettes 159 Sweet Sweets and Bitter Sweets.... 157 Various Chocolates 158 Wafers 158 Fondants 156 Maple IS7 To Color 157 To Flavor .- IS7 White 157 People's Recipes for Home-Made Can- dies 161 Butter Scotch 161, 162 Chewing Taffy 161 Cracker Jack 161 Cream Candy 161 Hickory Nut Kisses 162 January Thaws 161 Kisses 162 ' Macaroons 162 Maple Fudge 162 Maple Sugar Candy 162 Marshmallows 161 Molasses Taffy 161 Peanut Brittle 161 238 THE PEOPLE'S HOME RECIPE BOOK. CANDY MAKING, THE ART OF— —Continued. Prauline l6i Sea Foam i6i Sugar Drops 162 Precautions to Prevent Sugaring or Graining i55 Taffies 159 Cinnamon ,' : 159 Clove '. .' IS9 Lemon 159 Orange 159 Pineapple IS9 Strawberry 159 Vanilla 159 AVintergreen 159 / Testing— How To Tell When Candy is Done iSS Testing Table 156 Various Candies 160 Buttering Sticks 160 Candy Cough Drops 160' Cocoanut Bar Candy 160 Cream Caramels — Vanilla and Choco- late 160 Peanut Bar Candy 160 Canker Worms 217 CANNING, PRESERVING AND JELLY MAKING 185 Canned Apple Sauce 188 Canned Beans 187 Canned Corn 187 Canned Elderberries 187, 188 Canned Fruits (All Kinds) 185 Canned Pineapple 188 Canned Rhubarb 187 Canning Fruits, Making Preserves, Jellies, Etc 186 Canning Table 185 Cooking Apricots 187 Gooseberry Conserves '. 187 Grape Marmalade 186 Jellies 186 Lemon Butter 188 Lemon Marmalade . . .'. 188 Marmalades * 186 Orange '^Marmalade 187, 188 Pear Qiips 187 Pieplant Jelly 188 Peserved Cherries 187 Preserves 186 Quince Honey 187, 188 Strawberry Preserves 187, To Cook Cranjjerries 187 Tomato Preserves , 188 Carpet Bugs, To Kill 211 Carpet Cleaner I97 Carpets, To Clean 196 Caterpillars 212 CelbKy Pest or Little Negro Bug 217 Celery, To Keep 208 Cellars, To Keep Clean 20S Cement for Broken China 203 Cement for China, Marble and Glass- ware 20s Cement, Diamond 202 Cement for Glass and Iron 198 Cement for All Kinds of Articles, A Good 205 Cement for Rubber or Leather 202 Cement for Wood, Ivory, Stone, Porce- lain, Leather, Silk, Woolen or Cot- ton 202 Cement for China and Glass 203 Chafing Disk Cookery (See "Rel- ishes.") 151 CiHEESE Dishes (See "Relishes.") 151 Chilbren's Rusks 118 Chromos, To Clean 204 Cinch Bugs 212 Cistern Water, To Purify 197 Cloth, To Remove Acid Spots from . . 206 Cloth, To Remove Alkali Spots from 207 Clothes, How they are Cleaned by Those Who Make it a Business.... 217 Clothing, To Clean Mud from .-. 197 Clothing, To Remove Bad Smells from 204 CLOTHiNd, To Remove Paint from .... 206 Coat Collars and Seams and Elbows, To Clean and Remove Gloss from.. 202 Coffee Pots, Care of 204 Coffee Stains, To Remove .". 198, 209 Colorado Beetle or Potato Bug 212 Concrete 21 1 COOKIES 113 Boston 114 Cookies 114 Cookies (Mother B's) 115 Cornstarch 114 Crisp Chocolate , 113 Crumb Cakes i 113 Cream ^ 114 Drop Ginger Cakes 114 Fruit 113 Ginger 114 Ginger Drop Cakes 113 Ginger Snaps 114 Hermits 114 Lemon ; 114 Lemon Drops 114 Mince Crisp 115 Molasses 114 Mother's Caraway 113 Nut 113 Oatmeal 113 Oatmeal Macaroons 114 Peanut 114 Rocks 114 Scotch 113 Taylor Cakes 113 CktoKiNG OF Meats and Poultry 130 Cooking Utensils, Treatment of New 203 CovKS .'. 20s Corn Cake , 117 Corn Dodgers 117 (jorn Moth 212 CULINARY INDEX. 339 Corn Pone 117 Crackers ?. 118 Cranberries, To Kbep 208 CREAMS AND CUSTARDS 176 Apple Custard 178 Apple Float 176 Apple Snow 176 Banana Pudding 176 Bavarian Cream 176 Charlotte Russe 177, 178 Cherrry Tapioca ' 177 Custard 177 Custard Souffle 177 Fruit Jelly 177 Kiss Pudding 178 Lemon Gelatine 178 Mock Whipped Cream .■..'..., 177 Orange Float 177 Pink Cream 177 Pretty Pudding 177 Raspberry Whip 177 Russian Cream 177 Spanish Cream ^ 178 Strawberry Foam 178 Velvet Cream 178 CROQUETTES 139 Cheese 139 Hominy 139 Italian 139 Macaroni 139 Oyster and Veal 139 Potato 139 Rice 139 Rice and Beef 139 Salmon 139 ' Sweet Potato 139 Veal 139 ^ULLERS 117 CUCUMBER Beetles 217 Currant Worms and Rose Slugs, To Destroy 203 Cut Worms 217 cxttlery, to prevent rusting of 205 D Dodgers, Corn , 117 DOUGHNUTS .». US Doughnuts 1 15 Doughnuts (Fine) 1 16 Fried Cakes 1 16 Improved Fat for Frying Doughnuts, Croquettes, Etc 116 Raised 116 Snow Balls 116 Dressings, Salad 166 DUMPLINGS 117 Always Light II7 Chicken ii7 Drop 117 DYEING AND COLORING 213 Cotton Goods T 213 Black 213 Blue 213 DYEING AND COLOmUG— Continued. Brown for Cotton, Woolep or Silk 213 Green 214 Orange 214 Red 214 Sky Blue for Cotton or Silk 213 Yellow 213 Silk Groods 215 Black 4 215 Brown 215 Crimson 215 Green 215 Light Blue 215 Orange 215 Sky Blue 215 Yellow 21S Woolen 'Goods 214 Blue 214 Brown 214 Chrome Black ^ . 214 Crimson 214 Green , . . 214 Orange 214 Pink 214 Scarlet 214 Yellow 214 E EGGS 142 Baked 144 Baked with Cheese 143 Breaded 146 Bird's Nest 144 Buttered 14S Creamed 143 Cupped 145 Curried 144 Deviled 143 Dropped 14S Egg Gems 143 Egg Fricassee 14S Egg Nest Toast 143 Eggs a la Bonne Femme 146 Eggs a la Creme ." 14S Eggs a la Creole 143 Eggs a la Suisse 146 Eggs a la Mode 145 Eggs Brouille \ 146 Eggs in Tomatoes 143 Eggs in Paper Cases 147 Escalloped 144 Fried ., 144 Frizzled 140 Frizzled Ham and Egg? i44 Frothed ; I47 Lunch .... '. J46 Newport Style ,... I4S Ox Eyes I43 Pickled 140 Poached • I44 Potted 146 Scrambled MS Shirred I44 230 THE PEOPLE'S HOME RECIPE BOOK. EGGS— Continued. Stuffed I4S Steamed 146 To Coddle an Egg 144 To Preserve 197 F Feathers, To Clean 209 Feathers, To Curl 210 Feathers, To Restore 209 Fillings, Cake 128 Fire Kindler 203, 206 FISH AND OYSTERS 13S Baked Codfish • ,136 Baked Pickerel 136 Baked Salmon 138 Baked Shad 138 Baked White Fish , 136 Boiled Fresh Fish 136 Broiled Oysters ; 138 Clam Stew 136 Codfish Balls 138 Creamed Fish 137 Curried Oysters 136 Hscalloped Oysters ; . . . 138 Escalloped Salmon 138 Fish a la Creme 136 Fried Oysters 137 Frizzled Oysters 138 Halibut Steak 137 HoUandaise Sauce 138 Lobster a la Newburg 136 Oyster Cocktails 136 Oyster Dressing 136 Oyster Omelet !..... 137 Oyster Rarebit 138 Pigs in Blanket 137 Salmon Balls 137 Salmon Chops 137 Salmon Croquettes 138 Salmon Loaf 137 Steamed Oysters 137 Turbot . .' 137 Flannels, To Wash 199 Flannels, To Wash and Dry ; 203 Fleas, To Dri^t Away 204 Flies, To Get Rid of 200 Flies, To Keep Off Gilt Frames 204 Flour 105 ■ Fresh Paint, To Remove Smell of . . . 204 FRITTERS IIS Corn IIS Corn Fritters or Mock Oysters its Fried Cream US Oyster IIS Potato IIS l^f AA l^fl K ^Q T T C FROSTINGS, "icings ' ANd' FiLL- INGS 128 Boiled Icing 129 Caramel Icing 128 Chocolate Cream Frosting 129 Chocolate Filling for Cake 128 Custard Filling 129 FROSTINGS, ICINGS AND FILL^"^ INGS — Continued. Icing for Cookies 129 Icing Without Boiling 128 Lemon Jelly Filling I29~ Maple Caramel Frosting 129 Marshraallow Filling or Icing 128 Fkuit Jars, To Loosen Covers of 203 Fruit Stains, To Remove 198 Furniture Dressing 196 Furniture Polish 199 Furniture Polish, An Excellent 198 Furs, To Clean Dark 217 Furs, To Clean Light 217 G ' GAME , I3S A Delicious Rabbit Fry 135 Hasenpfeffer 13s Pheasants, Partridges, Quails, Etc 135 Rabbit Stew 135 GEMS 116 Corn 116 Graham 116 Wheat 1 16 General Directions for Making Pies 162 Gjlt Frames, To Clean 202 - Glass, To Bore Holes in 212 Glass, To Clean 199 Glass, To Cut or Break in any Shape 212. Glass Decanter, To Clean a 199 Glass, To Remove Panes of 199 Glass Stoppers, To Remove Tight 206 Gloves, To Clean Kid 199 Gloves, To Clean Light 199 Gloves, To Clean Silk and Thread. . . 207 Glue, Liquid 202, 211 Gnats ; Tigg Gold Chains, Etc., To Clean .".... 211 GraftinC Wax 203 Graham Crackers 118 Grain Wfevil 212 Grapes, To Keep 209 Grass Stains, To Remove igp Grease, To Remove 199 Grease, To Remove from Floor 199 Grease, To Remove from Wood Before PaintinO 20s Grease, To Take Out of Woolens, Silks, Paper, Floors, Etc .- . . 207 Greasy Skillets, To Wash ........ 201 GRIDDLE CAKES up Buckwheat i ig Corn Meal iig Egg ;..' 119 Graham ug Potato iig Grubs 217 H HANDY TABLES FOR COOKS 218 Butter 218 Eggs 218 CULINARY INDEX. 231 HANDY TABLES FOR COOKS— Continued. Ftour r. 218 Jugar f 218 Hard Water, To Make Soft 201, 204 Hay, To Measure 211 Herbs, To Keep All Kinds of 208 Hessian Fly . ." r. . . . 212 Hinges, To Keep from Creaking 204 How to Select Good Meat and Poultry 130 1 I ICE CREAMS, SHERBETS AND ICES 178 Almond Ice Cream 179 Banana Ice Cream 7 179 Bisque Glace i8i Caramel Ice Cream 170 Cherry Ice 180 Chocolate Ice Cream 179 Cocoanut Ice Cream 179 Cranberry Ice 180 Currant Ice 180 Currant Sherbet 180 Frozen Fruit 181 Green Grape Sherbet 180 Lemon Ice 180 Lemon Sherbet 180 Macaroon Ice Cream 179 Maple Frappe 181 New York Ice Cream 179 Orange Ice 180, Orange Sherbet 180 Peach Ice 180 Peach Ice Cream 1 . . ; 179 Pineapple Ice Cream 179 Pineapple Sherbet ." 181 Plum Glace i8i Raspberj-y Ice Cream 180 Roman Cream 180 Strawberry Ice 180 Strawberry Ice Cream .'. 179 Three of a Kind 181 Tutti Fruttt 181 Vanilla and Lemon Ice Cream 179 ^ Ices .v. 178 Icings, Cake 128 Ink, To Remove from Linen 198 Ink Spots i97 Ink Stains, To Remove 199 Insects Such as Bed Bugs, Moths, Etc., To Kill ., 197 Interest, A Quick and Easy Way to Compute 215 Ikon Rust, To Remove from Clothing 207 Iron or Stee£, To Polish 206 Iron Vessels, To Mend „, .. 197 \roning 199 Jexly Making CSee " Canning, Etc.") . . i8s JlfflTBLES 118 Jumbles, Favorite 118 Jewelry, To Clean 201 K Kerosene and Grease Spots, To Take FROM Carpets 204 Kerosene, To Remove 198 Kitchen Floors, Tables and Wooden Articles, To Clean 204 Kneading Bread 106 Knives, To Clean 206 L Lace Curtains, To Wash 208 Lace, To Clean Black 207 Laces, Washing' 208 Lamp Chimneys and Other Glass- ware, To Temper 205 Lamp Chimneys, To Clean ig8, 199 Lemons, To Keep '. 208 LIGHT BREADS m Biscuits Ill Buns 117 Corn Dodgers, Corn Pone, Corn Cake 117 Crackers 118 Crullers 117 Cookies 1 13 Doughnuts IIS Dumplings 117 Fritters 115 Gems 116 Griddle Cakes 119 Jumbles 118 Muffins 116 Rolls Ill Rusks 118 Sandwiches 1 12 Scotch Scones and Apple Koker 118 Toasts 118 Waffles 116 Lightning Cream for Clothes or Paint 205 Linen Collars and Cuffs, To Stiffen 206 Linen Stains, To Remove 201 Linoleum or Oil Cloth, To Clean... 197 M Machine Oil, To Take Out ..'..,.... 206 Magic Annihilator 210 Mat.ic Furniture Polish 205 Making Yeast, Recipes for 108 MEATS AND POULTRY 131 A Ragout 134 Baked Veal Chops or Cutlet 131 Beef Loaf , 134 Beefsteak Roll 131 Boiled Ham 132 Braised Beef 132 Breaded Ham 131 Chicken and Macaroni 133 Chicken Croquettes 133 233 THE PEOPLE'S HOME RECIPE BOOK. MEATS AND POULTRY— Co»»«»«i*d, Chicken Cutlets 133 Chicken Pie i33 Chicken Sauteing 133 Chicken Tamales 131 Chop Suey 134 Cleveland Chicken 133 Creamed Beef 131 Curry Chicken 132 Deviled Ham Loaf 134 Deviled Ham Rolls 132 Dressing for Baked Fovrl 134 Dressing for Stuffing Meats 131 Ham Pattie 132 Liver Timbales 134 Nut Balls 134 Old Point Comfort Chicken Terrapin 133 Pressed Tongue ' I34 Stuffed Le^ of Pork 132 Stuffed Tripe 134 Sweetbreads and Peas 133 Tasse Ham 132 Veal Loaf 131 Veal with Oysters 132 MEATS AND POULTRY, HOW TO SELECT GOOD 129 Beef 129 Ducks 130 Fowls 130 Geese 130 Mutton \ 129 Pork 130 Turkeys 130 Veal .' 130 Meats and PotJLTRy, The Cooking of. . 130 Meats, Preserving 194 Mice, To Keep Away 200 Mildew, To Remove 201 Miscellaneous Weights 216 Mixing and Kneading Bread 106 Mosquitoes and Flies 201 Mosquitoes and Flies, To Prevent Bites FROM 200 Moths 200 MurriNS ii6 Muffins, Corn 116 Muslin, To Bleach 208 Muslins, To Wash Delicate Colored 207 MticiLAGE ; 209 N Neckties and Other Goods that Fade, To Wash .~ 207 O Oilcloth, To Clean and Keep Nice 197 OMELETS 147 Baked 147 French 147 Ham 148 Jelly or Marmalade 148 Omelet 147 Potato 147 Onion Maggots 217 Onions, To Keep 208 Oysters, Fish and 13S P Pails and Tubs, To Keep from Shrinking .'. 20t Paint Spots, To Remove from Wjndows 203 Paint Stains, To Remove from Cotton AND Wool 197 Paint and Varnish, To Remove Old. . 199 Painted Surface, To Wash 200 Parsley, To Keep Green and Fresh.. 208 Parsnips and Salsify, To Keep 208 Patent Leather, To Polish 199 Peas, To Keep for Winter Use 209 Piano Polish 200 PICKLING 189 Beet Pickles 189 Bordeaux Sauce 191 Canned Beets 192 Canned Cucumbers 192 Celery Sauce 190 Chili Sauce 192, 194 Chopped Pickles ....".". i8g Chow Chow 189 Chowder 191 Cold Catsup 192 Com Salad 193 Com Sauce 191 Cucumber Catsup 193 Cucumber Pickles . .• 189, 19^ Damson Plum Catsup 191 " Dandy " Home-Made Pickles 192 Dill Pickles 189 English Chow Chow 190 Euchered Crab Apples 191 Gooseberry Catsup 190 Green Tomato Pickles 190 Mexican Chili Sauce 193 Mixed Pickles 190, 192 Piccalilli 191 Pickled Cabbage .■ ; 191 Pickled Peaches 193 Pickled Peppers igo Pickled String Beans 193 Sliced Cucumbers 189 Small Cucumber Pickles 191 Sour Cucumber Pickles igj Spanish Pickle , . . . . 191 Spiced Peaches 192 String Bean Pickles 192 Stuffed Peppers 191 Sweet Pickled Peaches 190 Sweet Pickled Prunes 190 Sweet Pickles^Pears, Peaches and Apples 193 Tomato Catsup 194 Tomato Higdom 190 Tomato Ketchup igo Tomato Sauce 190 Watermelon Pickles 193 CULINARY INDEX. PIES 162 Buttermilk 163 Chocolate 164 Chocolate Cream 164 Cocoanut 164 Cornstarch 164 Cream 164 Custard ..■; 164 Delicious- Apple 163 Elderberry 164 Lemon 164 Lemon Cream ~. 165 Mince Meat >."; 164 Mock Cherry 164 Mock Mince 165 Molasses 164 Pie Crust 165 Pie Dough 165 Pieplant 165 Pumpkin 165 Raisin 165 Rhubarb 165 Shoo-Fly 165 Squash 165 Transparent 165 Vinegar 165 Pies, General Dikections fok Making 162 Plant Lice 217 Plates, Cleaning Befoke Washing 197 Poultry (See "Meats and Poultry.")... 131 Poultry and Meats, How to Select Good 129 PotJLTRY AND MeATS, ThE CoOKING OF. I30 Powders, Baking io8 Preserving (See "Canning, Etc.").. 185, 186 PRESERVING MEATS 194 Bologna Sausage 195. Corned Beef 194' Cracknels 195 Curing and Smoking Hams 194 Curing Hams 194 Dried Beef". 194 Head Cheese 195 Mince Meat 196 Mock Sausage ,. 195 Pickle for Beef or Ham 194 Pig's Feet Souse 19S Preserving Eggs 196 Pressed Beef 196 Sausage 195 Scrapple 195 To Keep Smoked Hams ....^ 194 To Preserve Sausages 194 Potatoes, To Keep , 209 PUDDINGS 170 Apple Dicky 170 Baked Indian Pudding with Hard Sauce 171 Bird's Nest 170 Black 170 Blanc Mange 175 Bread 174 Bread and Butter 170 Brown 170 PUDTimCS—eontinued. Brown Betty 173 Cheap i. 173 Cherry 173 Cherry Puffs 172 Chocolate | 173 Cocoanut and Tapioca 171 Cottage ... .V. .... ^ 173 Crystallized Apples 173 Cup 174 Currant 173 Date 174 English Plum -.. 172 Fig 171 French 171 Fruit 171 Fruit Dowdy 171 Fruit Juice Blanc Mange 174 ' Fruit Puff 175 Fruit Roll 174 Gelatine Jelly 174 Lemon v... 171 Lemon Rice , 173 Orange 174 Peach or Apple 170 'Prune ..._. 172 Prune Whip ". , . . 175 Quick Apple Dumplings 174 Quick Puff 172 Raspberry Float 174 Rice 172, 173 Simple Plum 172 Snow 174 Sponge 172 Steamed Chocolate 171 Strawberry Shortcake , 173, Suet ;. 172 Vegetable 173 R Rancid Butter, To Sweeten 211 Rats, To Drive Away 200 Rats, To Drive Away Without Kill- ing 200 Recipes for Making Yeast 108 Recipes for Pies .'. 163 Receipts of All Kinds, Various 196 Red Ants, A Preventive for 200 Red Ants, To Drive Away 204, 20s Red Table Linen, To Wash 207 RELISHES. CHEESE AND CHAF- ING DISH COOKERY 151 A Delicious Omelet 151 Cheese Balls 1 153 Cheese Fouder 152 Cheese Fondu 152 Cheese Ramekins 153 Cheese Sauce for Potatoes 154 Cheese Straws 153 Chocolate Souffle ,.... ig'i Clams a la Newburg 152 'Com Oysters 152 Creamed Chicken 152 Creamed Chicken and Mushrooms... 152 234 THE PEOPLE'S HOME RECIPE BOOK. RELISHES, CHEESE AND CHAF- ING DISH COOKERY— Continued. Creamed Oysters 152 Deviled Eggs 152 Deviled Crabs 153 Dreams 153 Fricassee of Dried Beef , 152 Fricasseed Eggs IS' Fruit Canopes IS3 Halibut a la Hollandaise 153 Macaroni and Cheese 151 Mexican Macaroni 154 Nut Loaf 151 Plain Rarebit 152 Sardines on Toast 153 Shrimp Wiggle IS3 Spaghetti 154 Welsh Rarebit IS3 Ribbons, To Wash 203 Roaches, To Exterminate 198 Roaches, To Kill 204 ROLLS Ill Astor House iii Cinnamon ill French ill Parker House iii Rolls Ill Round Tank, To Find the -Number of Gallons in 216 Rusks, Children's 118 Rust 197 Rust, To Prevent -. 202 Rust, To Remove from Plows and Other Steel Implements 206 Rusty Wash Boilers. To Clean 206 S SALADS AND SALAD DRESSINGS 166 Apple Salad 167 Baked Com , 169 Banana Salad 166 Beet Salad 167 Cabbage Salad Dressing 167 Cheese Salad Dressing 168 Cherry Salad 166 Chicken Salad 168 Cold Slaw 167 Cold Slaw Dressing , 168 Corn Salad 166 Cream Dressing .167, 169 Dressing for Yellow Pickles 167 Endive Salad 168 Fruit Salad 166 German Potato Salad 168 Green Bean Salad 168 Heavenly- Hash or Fruit Salad 168 Macaroni and Tomatoes 169 Mayonnaise Dressing 168, 169 Meat Salad 168 Mixed Summer Salad 166 Mustard Dressing . . 168 Nut Salad 168 Potato Salad 169 Salad Dressing ,...167, 169 SALADS AND SALAD DRESSINGS — Continued. Salmon Dressing 169 Sardine Salad '. 167 Slaw 167 Sour Potatoes 169 String Bean Salad 166 Stuflfed Tomato Salad 167 Sweetbread Salad 167 Tomatojelly 168 Waldo Salad , 169 Waldorf Salad with Mayonnaise Dressing 169 SANDWICHES 112 Apple and Celery 112 Chicken 112 Club 112 Egg 113 French I12 Ham 112 Nut .- 112 Nut and Cheese ,' / 112 Pimentos 113 Salmon 112 Sweet 112 SAUCES 175 Cream Sauce for Puddings 175 Fig • , 175 Hard 175 Hot Chocolate Sauce for Ice Cfeaw or Pudding , 17^ Lemon ,.. 175 Pudding 175 Scale ■ . . , , 217 Scorches, To Remove from Cloth 201 Scorching When Ironing, To Prevent 199 Scotch Scones ,.. n? Screws, To Loosen 200 Sealing Wax, To Remove 210 Shf-rbets and Ices 178 Shirts, Silver Polish for 207 Silver Polish 205 Silver, To Clean 201 Silver, To Clean Blackened 200 Silverware, To Keep 204 Silver, To Remove Egg Stains from . . 205 Slugs g„ Soap, Hard !.!!!.',." 201 Soap, Patent !!!'.!!. 210 Soap, Soft '.!!!."'.!,' 201 Soot, To Remove orm, SOUPS .:::::; f^ Asparagus jj^ Bean ^^„ Beef Broth ' \^ Bisque of Oysters " tTT BouiUon i^ &.:::::::::::::;::::•;•:••-"• ;4; Cream of Celery ....'!. . Jia Noodles for Soup ..... . , ' ' " ' J^ Potato Jlo Soup Stock ;:? Split Pea ., ;: J^ CULINARY INDEX. S3S SOUPS— Co«/i»i4«*rf. Tomato , 140, 142 Tomato Bisque . . . , ^ 141 Vegetable ^ 141 White 141 Sponge, To Clean a 204 Sponge, The .' ro6 SgUASH Bugs 217 Stains Caused by Scorching, To Remove 201 Stains, To Remove from Clothing , . . . 199 Steel Knives, To Keep from Rusting., i^ Stove Polish, Bkqxiant Self-Shining 210 Strawberry Worms 212 Straw Hats^ To Clean 217 T Table, A Handy 216 Table of Apothecaries Weight 216 Table of Avoirdupois Weight ......... 216 Table of Fluid Measures 216 Table of Liquid Measure 216 Table of Troy Weight 216 Tableware, To Remove Taste of Fish from 205 Tan,. To Remove 198 Tar, To Remove 210 Tar, Wagon Grease, Mixtures of Fat, Carbon and Acetic Acid, To Remove 212 Teakettle, The 204 Tea Stains, ToRemove 200 Tight Shoe, A i97 Time Table for Cooks 218 Tin Teakettles, To Brighten 205 Tin, To Mend 205 Tinware, To Clean 201 TOASTS "8 American 118 Dry Beef .- 118 Good "8 Tobacco Pipes, To Clean 212 Turnips, To Keep 208 V Various Recipes of All Kinds 196 VEGETABLES 148 Baked Com 148 Boston Baked Beans . . - 148 Baked Onions I49 Catrots -with Milk iSO Cauliflower 148 Celery on Toast 148 Corn a la Southern 148 Com and Tomatoes iSO Corn Mock Oysters ISJ Com Oysters i^ Corn Puddjngr ...:....• 148 Creamed Potatoes i49 Egg Plant 149 Escalloped Corn ; iSo Esralloped Onions I49 Escalloped Potatoes . . . . r iSO Escalloped Tomatoes iSi French Stew ^Si YEGETABLES— Continued. Fried Egg Plant '. 150 Fried Mushrooms 149 Fried Tomatoes 151 Glazed Sweet Potatoes 149 Potato Croquettes 150 Potato Puffs isi Potato Rolls ISO Potato Fluff 149 Potatoes in Half Shell i. 150 Roast Pork and Lima Beans 151 Roasted Tomatoes ^ iSo Salsify or Vegetable Oyster 150 Spinach 149 Southern Cabbage 148 Squash Cakes , . 149 Stewed Cucumbers 151 Stewed Onions 150 Stuffed Potatoes . . ._ 149 Tomatoes a la Spanish 150 Vegetables, To Keep 209 Vegetables, The Temperature at Which they Should be Kept 209 Velvet, To Clean 207 Velvet, To Restore 206 W Waffles 116 ■ Wall or Building, How to Find the Number of Common Bricks in .' 216 Wall Paper Cleaner - 196 Wall Paper, To Clean 205 Washing Black and White Calicoes.. 203 Washing Blankets 198 Washing Fluid 196 Washing Fluid, Gem 201 Washing Pink and Green Calicoes . . . 203 Washing Purple or Blue 203 WASHiNd Windows 203 Water, To Purify , 201 Water, To Soften f 206 Water-proof Paper Covering for Jars — Used in Preserving, Etc. 206 Weights and Measures 202 Welding, Blacksmith's Borax foe 196 "WHAT TO DO" AND "HOW TO DO IT" 196 Alpaca, To Clean 206, 207 Apple Tree Borers 212 Apple Tree Louse 211 Apples, To Keep 209 Army Worni 211 Axle Grease 211 Bark Lice • ■• 212 Barrel or Cask, To Find the Number . of Gallons in 215 Bed Bugs, To Exterminate ig8 Bin, To Find the Number of Bushels in 21 1 Black Ink, Copying or Writing Fluid. 213 Black Stockings, To Wash 199 Blacking.Patent 211 Blood Stains, To Remove 212 Blue, To Prevent from Fading -. 207 336 THE PEOPLE'S HOME RECIPE BOOK. *WHAT TO DO" AND "HOW TO . DO IT"— Continued." Bluing for Clothes, To Make 210 Boots, To Dry 198 Bottles and Cruets, To Clean ?04 Brass or Copper Kettles, To Clean... 206 Breath, Smell of Onions to Remove from 197 Burning Lamp Wicks, To Destroy Odor of 197 Butter, To Keep for Winter Use Z02 Cabbage Worms 203 Cabbages, To Keep 209 Calicoes, Cambrics and Muslins, To Wash ' 203 Canker Worms 217 Carpet Bugs, To Kill 211 Carpet, Cleaner 197 Carpets, To Clean 196 Caterpillars 212 Celery Pest or Little Negro Bug 217 Celery, To Keep 208 Cellars, To Keep Clean ... 208 Cement for Broken China 203 Cement for China, Marble and Glass- ware , 205 Cement, Diamond 202 Cement for Glass and Iron 198 Cement for All Kinds of Articles, A Good 205 Cement for Rubber or Leather 202 Cement for Wood, Ivory, Stone, Porce- lain, Leather, Silk, Woolen or Cotton 202 Cement for China and Glass .. ...,203 Chromos, To Clean 204 Cinch Bugs '. 212 Cistern Water, To Purify 197 Qoth, To Remove Acid Spots from.. 206 Qoth, To Remove Alkali Spots from 207 Qothes, How They are Cleaned by Those Who Make it a Business 217 Qothing, To Clean Mud From 197 Clothing, To Remove Bad Smells from 204 Clothing, To Rempve Paint from .... 206 Coat Collars and Seams and Elbows, To Clean and Remove Gloss from.. 202 Coffee Pots, Care of 204 Coffee Stains, To Remove 198, 209 Colorado Beetle or Potato Bug 213 Concrete 211 Cooking Utensils, Treatment of New. . 203 Corks 20s Com Moth 212 Cranberries, To Keep 208 Cucumber Beetles 217 Currant Worms and Rose Slugs, To Destroy 203 Cut Worms 217 Cutlery, To Prevent Rusting of 205 Dyeing and Coloring 213 Cotton Goods 213 Black 2J3 Blue 213 Brown for Cotton, Woolen or Silk 213 "WHAT TO DO" AND "HOW TO DO IT "—Continued. v Green • ^ Orange ( Red Sky Blue for Cotton or Silk Yellow Silk Goods BJack Brown - Criipspn Green Light Blue Orange , ■ Sky Blue Yellow Woolen Goods ^ Blue Brown Chrome Black Crimson Green , Orange " Pink' Scarlet Yellow Eggs, To Preserve . . '. Feathers, To Clean Feathers, To Curl Feather^, To Restore Fire Kindler 203, Flannels, To Wash Flannels, To Wash and Dry Fleas, To Drive, Away ,../,.. Flies, To Get Rid of Flies, To Keep Off Gilt Frames Fresh Paint, To Remove Smell of Fruit Jars, To Loosen Covers of Fruit Stains, To Reipove Furniture Dressing Furniture Polish -. Furniture Polish, An Excellent Furs, To Qean Dark '. Furs, To Qean Light Gilt Frames, To Clean Glass, To Bore Holes in ' Glass, To Clean Glass, To Cut or Break in Any Shape Glass Decanter, To Clean a Glass, To Remove Panes of ,. . . . Glass, Stoppers, To Remove Tight.... Gloves, To Clean Kid Gloves, To -Clean Light Gloves, To Clean Silk and Thread.!! Glue, Liquid . . .- 202 Gnats „ . . . . ' ' Gold Chains, Etc., To Ciean' ! ! ! ! ! Grafting Wax Grain Weevil " ! ! Grapes, To Keep .,!!!!!!!!!!! Grass Stains, To Remove !!!!!!!!!!! Grease, To Remove !!!!!! Grease, To Remove from Floor".!!!! Grease, To Remove from Wood Be- 214 214 214 213 213 ■31.1 215 215 2IS 215 215 215 215 215 214 214 214 214 214 214 214 214 214 214 197 209 210 209 200 199 203 204 200 204 204 203 198 196 199 198 217 217 202 212 199 212 199 199 ao6 199 199 207 211 199 211 203 212 2og 199 199 199 CULINARY INDEX. 237 •WHAT TO DO" AND "HOW TO DO n^—CqnHnued. fore Painting ,.,,., aos Grease, To Take Out of Woolens, Silks, Paper, Floors. Etc 207 Greasy Skillets, To Wash 803 Grubs 217 Handy Tables for Cooks 21I Butter ,. 2iS Eggs 218 Flour 00 ai8 Sugar 218 Hard Water, To Soften aoi, 204 Hay, To Measure 3ii Herbs, To Keep All Kinds of 208 Hessian Fly 212 Hinges, To Keep from Creaking ..... 204 Ink, To Remove from Linen ........ ig8 Ink Spots 197 Ink Stains, To Remove 199 Insects Such as Bed Bugs, Moths, Etc, To Kill 197 Interest, A Quick and Easy Way to Compute 215 Iron Rust, To Remove from Qothing 207 Iron or Steel, To Polish 206 Iron Vessels, To Mend 197 Ironing 199 Jewelry, To Qean soi kerosene and Grease Spots, To Take from Carpets 204 Kerosene, To Remove 198 Kitchen Floors, Tables and "Wooden Articles, To Clean 204 Knives, To Qean 206 Lace Curtain's, To Wash 208 Lace, To Qean Black ...............' 207 Laces, Washing 208 Lamp Chimneys and Other Glassware, To Temper 205 Lamp Chimneys, To Qean ..... 198, 199 Lemons, To Keep 208 Lightning Cream for Qothes or Paint 205 Linen Collars and Cuffs, To Stiffen.. 206 Linen Stains, To Remove 201 Lmoleum or Oil Qoth, To Qean 197 Machine Oil, To Take Out 206 Magic Annihilator 210 Magic Furniture Polish 205 Mice, To Keep Away 200 Mildew, To Remove 201 Miscellaneous Weights 216 Mosquitoes and Flies 201 Mosquitoes and Flies, To Prevent Bites from 200 Moths -, 200 Muslin, To Bleach 208 Muslins, To Wash Delicate Colored. , 207 Mucilage 209 Neckties and Other Goods that Fade, To Wash ii---\:,: 207 Oil Goth, To Qean and Keep Nice. . . 197 Onion Maggots 2I7 Onton«; To Kee» «» ■WHAT TO DO" AND "HOW TO DO IT"— Continued: Pails and Tubs. To Keep from Shrink- ing 204 Paint Spots, To Remove from Win- dows 203 Paint Stains, To Remove from Cotton and Wool 197 , Paint and Varnish, To Remove Old.. 199 Painted Surfaces, To Wash 20a Parsley, To Keep Green and Fresh... 208 Parsnips and Salsify, To Keep 208 ?atent Leather, To Polish 199 eas. To Keep for Winter Use 209 Piano Polish 200 Plant Lice 217 Plates, Cleaning Before Washing .... 1^ Potatoes, To Keep ••<■ 209 Rancid Butter, To Sweeten 211 Rats, To Drive Away 200 Rats, To Drive Awajr Without Killing 200 Red Ants, A Preventive for 200 Red Ants, To Drive Away 204, 205 Red Table Linen, To Wash 207 Ribbons, To Wash 203 Roaches, To Exterminate 198 Roaches, ToJCill 204 Round Tank, To Find the Number of Gallons in 216 Rust 197 Rust, To Prevent , ^.. 202 Rus^ To Remove from Plows and Other Steel Implements 206 . Rusty Wash Boilers, To Qean 206 Scale 217 Scorches, To Remove from Cloth .... 201 Scorching When Ironing, To Prevent 199 Screws, To Loosen 200 Sealing Wax, To Remove 210 Shirts, Silver Polish for 207 Silver Polish 205 Silver, To Clean 201 Silver, To Qean Blackened 200 Silverware, To Keep , 204 Silverware, To Remove Egg Stains from 205 Slugs 217 Soap, Hard 201 Soap, Patent 210 Soap, Soft 201 Soot, To Remove 200 Sponge, To Clean a 204 Squash Bugs 217 Stains Caused,by "Scorching, To Re- move 201 Stains, To Remove from Clothing .... 199 Steel Knives', To Keep from Rusting 198 Stove Polish, Brilliant Self-Shining.. 210 Strawberry Worms 212 Straw Hats, To Qean 217 Table, A Handy 216 Table of Apothecaries Weight 216 Table of Avoirdupois Weight 216 Table of Fluid Measures 216 238 THE PEOPLE'S HOME RECIPE BOOK. "WHAT TO DO" AND "HOW TO DO IT "—Continued. Table of Liquid Measure 216 Table of Troy Weight 216 Tableware, To Remove Taste of Fish from 205 Tan, To Remove 198 Tar, To Remove 210 Tar, Wagon Grease, Mixtures of Fat, Carbon and Acetic Acid, To Remove 212 Teakettle, The 204 Tea Stains, To Remove 200 Tight Shoe, A 197 Time Table for Cooks 218 Tin Teakettles, To Brighten 205 Tin, To Mend 205 Tinware, To Clean 201 Tobacco Pipes, To Clean 212 Turnips, ToKeep 208 Vegetables, To K^ep 209 Vegetables, The Temperature at Which They Should be Kept 209 Velvet, To Clean 267 Velvet, To Restore 206 Wall or Building, How to Find the Number of Common Bricks in 216 Wall Paper Qeaner ig6 Wall Paper, To Clean ;... 205 Washing Black and White Calicoes . . . 203 Washing "Blankets ig8 Washing Fluid I06 Washing Fluid, Gem 201 Washing Pink and Green Calicoes ... 203 Washing Purple or Blue '. 203 ' Washing Windows 203 Water, To Purify 2or Water, To Soften 206 Water-proof Paper Covering for Jars, Used in Preserving, Etc 206 Weights and Measures 202 "WHAT TO DO" AND "HOW TO DO IT "—Continued. Welding, Blacksmith's Borax for .... 196 Whitewash for Cellars 208 Whitewash, Hard 204 White Zypher, To Clean 206 Window Frames, To Remove Dry - Putty from 204 Window Panes, To Frost 200 Windows, Icy 204 Wire Tableware, Care of 205 Wood, to Petrify 212 Woolen, and Silk Goods, To Clean 207 Woolen Goods, To Remove Grease from 198 Woolens, To Dry Without Shrinking 200 Wrinkles, To Remove 198 Whitewash for Cellars 208 Whitewash, Hard 204 White Zephyr, To Clean 200 Window Frames, To Remove the Putty ' FROM 204 Window Panes, To Frost 200 Windows, Icy 204 Wire Tableware, Care of 295 Wood, To Petrify 212 Woolen and Silk Dress Goods, To Clean 207 Woolen Goods, To Remove Grease from 198 Woolens, To Dry Without Shrinking 200 Wrinkles, To Remove ..., igS Y Yeast 106 YEAST, RECIPES FOR MAKING 10& Beer loP Hop , 108 Potato 108 Starter , 108 .^ •LV/,.,