ALBERT R. MANN LIBRARY 
 Cornell University 
 
 Gift of 
 Thomas Bass 
 
 
 
 
 ^~z-^~. — -- = '_ 
 
 f 
 
 
 From Home Bakings, by Edna Evans 
 San Francisco, 1912. 
 
 
CORNELL UNIVERSITY LIBRARY 
 
Cornell University 
 Library 
 
 The original of this book is in 
 the Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924086682394 
 
JUST A FEW 
 
 TRIED and TRUE 
 
 RECEIPTS 
 
 B E 
 
 |EING A MANUSCRIPT COOK-BOOK 
 PRINTED AND SOLD FOR THE 
 BENEFIT OF THE PROVIDENCE DAY 
 NURSERY ASSOCIATION AND SOCIAL 
 SETTLEMENT WORK IN THE CITY 
 OF PROVIDENCE. RHODE ISLAND 
 
 A.D. MCMXVI 
 

 ATANDAKt) 
 PRINTINO 
 COMPANY 
 ■ PROVIDENCE, K. I. 
 
CONTENTS 
 
 PAGE 
 
 Foreword 5 
 
 Table of Weights and Measures 7 
 
 Soups , 9 
 
 Fish 11 
 
 Made Dishes v 13 
 
 Meats 20 
 
 Game and Poultry 21 
 
 Vegetables 22 
 
 Sauces and Stuffing 25 
 
 Salads 28 
 
 Bread, Sandwiches, Breakfast and Tea Cakes 34 
 
 Plain, Sweet Cakes 42 
 
 Fancy Cakes 48 
 
 Pastry S3 
 
 Puddings 56 
 
 Dishes for Dessert 61 
 
 Canning, Preserving, Marmalades, Jellies, 
 
 Pickles and Candy 68 
 
 Beverages 75 
 
 Useful Receipts and Hints 83 
 
 Medicinal Receipts 91 
 
FOREWORD 
 
 WHEN I was a little girl, my mother gave me a 
 manuscript cook-book, into which I was to 
 copy the receipts for cookies and gingersnaps 
 which Bridget Giblin taught me to make. 
 
 I have copied many other receipts given me by kind 
 friends into the book since then and, worn out with a 
 long and strenuous life, it is dropping to pieces. 
 
 It is this book of receipts which has been printed 
 and is to be sold for the benefit of social settlement 
 work here in Providence. If kind friends purchase a 
 copy and are disappointed in the contents, they will at 
 least feel that they have helped on a most worthy 
 cause. 
 
 Isabel Harris Metcalf. 
 
 303 Angell street, Providence, R. I. 
 
TABLE OF WEIGHTS AND MEASURES 
 
 2 cupf uls butter I pound or i pint 
 
 4 cupf uls pastry flour i pound or I quart 
 
 2 cupf uls granulated sugar i pound or i pint 
 
 2 2/3 cupfuls powdered sugar 1 pound 
 
 31/2 cupfuls confectioners' sugar 1 pound 
 
 2 2/3 cupfuls brown sugar 1 pound 
 
 9 large eggs 1 pound 
 
 cupfuls cut sugar 1 pound 
 
 4 gills 1 pint 
 
 2 pints 1 quart 
 
 4 quarts 1 gallon 
 
 8 quarts v 1 peck 
 
 1 pint liquid weighs 1 pound 
 
 16 ounces , . . 1 pound 
 
 1 heaping tablespoonful sugar 1 ounce 
 
 1 heaping tablespoonful butter 2 ounces 
 
 8 tablespoonf uls dry material 1 cupful 
 
 16 tablespoonfuls liquid material 1 cupful 
 
 The temperature for deep-fat frying varies between 
 345° and 400° F. When the fat will brown a bit of 
 stale bread in 40 seconds by the clock, the correct 
 temperature has been reached for croquettes, cooked 
 vegetables to be browned, and small fish, as trout and 
 oysters. For fritters, doughnuts, cheese-balls, and so 
 forth, the bread should be browned in one minute, and 
 for lamb chops, veal cutlets and French-fried pota- 
 toes, the bread should brown in a minute and a half. 
 
9 
 
 SOUPS 
 
 POTATO SOUP 
 (a la Maria Samson) 
 
 Salt, 1 teaspoonful. Milk, 1 pt. 
 
 Eggs, 2 yolks. Potatoes, 4, boiled and 
 
 Butter, size of an egg. mashed. 
 
 Water, 1 pt. Onions, 1, boiled in milk. 
 
 Boil the onion with the milk and water. Pour over 
 the mashed potatoes; strain; add salt and pour over 
 the egg yolks, slightly beaten and stirred smooth with 
 a little cream, and serve immediately with toasted 
 bread cut in squares. 
 
 MOCK BISQUE SOUP 
 (a la Nannie Blodget) 
 
 Stew a can of tomatoes and strain them. Add a 
 pinch of soda to correct acidity. In another sauce- 
 pan, boil 3 pts. of milk. Thicken with a tablespoonful 
 of flour, mixed with a little cold milk. Then add but- 
 ter, the size of an egg. Also salt and pepper. Pour 
 on to the tomatoes ; let all come to a boil, and serve. 
 
 PUMPKIN SOUP 
 
 Cooked pumpkin, 1 cupful. Boiling milk, 1 qt. 
 Melted butter, 1 table- Croutons, 
 spoonful. 
 
 Cut pumpkin in small pieces. Sprinkle with salt 
 and cook in boiling water 5 minutes. Drain, mash, 
 and into a cupful stir tablespoonful melted butter. 
 Pour boiling milk over croutons arranged in soup-dish 
 and sugared. Then add pumpkin, stirring well to- 
 gether. Serve. 
 
10 
 
 CHESTNUT SOUP 
 (A. C. A: B.) 
 
 Chestnuts, 50. Veal stock. 
 
 Onions, 1. Milk, J4 pt. 
 
 Celery, 1 stalk. Eggs, 1 yolk. 
 
 Salt. Cream, teacupful. 
 
 Blanch 50 chestnuts, remove husks and shell. Boil 
 10 minutes. Put into a stew-pan with 1 sliced onion, 
 1 stick sliced celery, salt and good veal stock to cover. 
 Put buttered paper over pan and stew 1 hour. Rub 
 through a tammy (fine sieve) into J4 pt. milk and 
 enough stock to make a nice consistency. While hot, 
 stir in yolk of 1 egg and 1 teacupful of cream and 
 serve. 
 
 SOUP BAG 
 
 Cloves, 3. Summer savory and thyme, 
 Peppercorns, 6. 3 sprigs. 
 
 Mustard seeds, 4. Celery seeds, Vi teaspoon- 
 Dried parsley, 3 sprigs. ful. 
 Basil, 3 sprigs. 
 
 Tie in a tiny round of cheese-cloth and hang over 
 the side of the soup kettle. 
 
11 
 FISH 
 
 TURBOT A LA CREME 
 (a la Nannie B.) 
 
 Boil 5 lbs. fresh cod or halibut ; pick it up and set 
 away to cool. Make a sauce of i qt. milk boiled with 
 
 1 onion and parsley. Set it away for half an hour and 
 strain. Warm a cup of butter and mix with it enough 
 flour to take up the butter. Put the milk, onion, and 
 parsley on the fire again, and stir in the flour and but- 
 ter till all are boiled, about as thick as soft custard, 
 seasoning it highly with cayenne pepper and salt. Put 
 a layer of fish in a dish, then sauce, and so on. Cover 
 with bread-crumbs and put in the oven till brown. 
 This makes a large dishful. 
 
 FISH CAKES 
 
 One pint bowlful of salt codfish, picked very fine. 
 Two pint bowlfuls of whole, raw, peeled potatoes, put 
 together in cold water and boiled until the potatoes 
 are thoroughly cooked. Remove from the fire and 
 drain off all the water. Then mash them with a pota- 
 to-masher and add a piece of butter the size of an egg, 
 
 2 well-beaten eggs and a little pepper. Mix it all well 
 together with a fork, beating till light. Have ready a 
 frying-pan of clear, boiling-hot lard, into which drop 
 the mixture from a spoon and fry like fritters. Do 
 not soak or freshen the fish before boiling with pota- 
 toes and do not mould the cakes, but drop from the 
 spoon. They must not be mixed over night, else they 
 will be hard. Some prefer them harder, in which case 
 they may be crumbled, rolled in egg to which a little 
 milk has been added, crumbed again and fried. 
 
12 
 
 FISH CROQUETTES 
 (A. C. A. B.) 
 
 White sauce. Parsley. 
 
 Walnut catsup. Chive. 
 
 Eggs, 2 yolks. Cooked Fish. 
 Salt. 
 
 Make a rich white sauce with cream. Season with 
 walnut catsup and add yolks of 2 eggs, salt and 
 chopped parsley and a little chopped chive. Add 
 chopped cooked fish till mixture will leave sauce-pan. 
 Pour into buttered dish to cool. Cut in pieces and fry 
 in deep fat. Do not let mixture be too thick. 
 
 STEWED LOBSTER 
 
 Take all the meat out of 2 lobsters ; do not chop it, 
 but mix and lay it in a scallop shell ; pour over it half 
 a pint of beef stock, half a pint of port wine, salt, 
 pepper, cayenne, as for scalloping. Strew over half a 
 teaspoonful of finely minced parsley and half a dozen 
 minced mushrooms. Cover with crumbs and slice of 
 butter. Bake 15 minutes and serve in the scallop shell. 
 
 LOBSTER NEWBURG 
 (John Ulber) 
 
 Lobsters, 3. Cream, 1 cupful. 
 
 Butter, 2 tablespoonfuls. Salt, 1 teaspoonful. 
 
 Flour, 1 heaping table- Pepper, }4 teaspoonful. 
 
 spoonful. Sherry, }4 glassful. 
 Eggs, 4 hard-boiled yolks. 
 
 Blend butter and flour. Mash yolks of eggs in 
 cream over fire. Add slowly butter and flour, melted, 
 salt and pepper and meat from three lobsters cut in 
 rather large pieces. Stir continually; add sherry and 
 serve. Serve White Label Bass with it. 
 
13 
 MADE DISHES 
 
 CHOP SUEY 
 Lean pork. Sweetbreads. 
 
 Celery. Cornstarch. 
 
 Onion. West India molasses. 
 
 Chicken broth. Salt. 
 
 Chicken. China Soy. 
 
 Cut tender, fresh, lean pork into thin pieces ij^ 
 inches long, i inch wide. Saute in fat tried out from 
 fresh pork. Have ready as much celery and an onion, 
 cut fine. To the browned meat, add celery and onion. 
 Cover with chicken broth and simmer till nearly ten- 
 der. Then add blanched sweetbreads cut in slices and 
 sauted in fat from which the meat was taken. For a 
 quart, stir a level tablespoon ful of cornstarch with 
 cold water, to make a paste. Then stir i or 2 table- 
 -spoonfuls of West India molasses, teaspoonful salt, 
 tablespoonful China soy. Set to stand over fire. . 
 
 CROQUETTES 
 Delmonico describes croquettes as the attractive 
 French substitute for American hash, and tells how to 
 make them: "Veal, mutton, lamb, sweetbreads, al- 
 most any of the lighter meats, besides cold chicken 
 and turkey, can be most deliciously turned into cro- 
 quettes. Chop the meat very fine. Chop up an 
 onion, fry it in an ounce of butter, add a tablespoonful 
 of flour; stir well, and then add the chopped meat 
 and a little broth, salt, pepper, little nutmeg; stir for 
 2 or 3 minutes, then add the yolks of 2 eggs, and turn 
 the whole mixture into a dish to cooL When cold, 
 mix well together again, divide up into parts for the 
 croquettes; roll into the desired shape, roll in bread- 
 crumbs, dip in beaten egg, then into bread-crumbs 
 again, and fry crisp, a bright golden color. Any of 
 these croquettes may be served plain, or with tomato 
 sauce or garniture of vegetables." 
 
14 
 
 CHEESE CROQUETTES 
 (F. Robeson) 
 
 Grated cheese, 1 cupful. Butter, 2 tablespoonfuls. 
 
 Milk, Yi, cupful. Eggs, yolks of 2. 
 
 Flour, 2 tablespoonfuls. Cayenne to taste. 
 
 Cook, roll into shape with eggs and bread-crumbs, 
 and fry in deep fat. 
 
 RICE CROQUETTES 
 
 Rice, 2 cupfuls, boiled cold. Powdered cracker, y 2 a cup. 
 
 Melted butter, 3 table- Sugar, 2 tablespoonfuls. 
 
 spoonfuls. Lemon-peel, a large pinch, 
 Eggs, 3, beaten well, and grated fine. 
 
 raw one. Salt to taste. 
 A small amount of flour. 
 
 Beat eggs and sugar together, and work the butter 
 into the rice. Stir with this, the beaten eggs. Season 
 and make up very soft; chill in ice-box; mould in 
 forms; crumb, roll in egg and milk, and then crumb 
 again and fry in deep fat. 
 
 CHICKEN CROQUETTES 
 
 Chicken, 5 cupfuls, chopped Cayenne pepper. 
 
 fine. Salt. 
 
 Hominy, 3 cups, boiled fine. Eggs, yolks of 2. 
 
 Chopped parsley. A little milk. 
 Mace. 
 
 Fry a very little finely chopped onion in butter, hav- 
 ing the other ingredients well mixed. Stir them into 
 the onion and cook until stiff enough to mould, but 
 not till browned. Set it aside, and when cool mould 
 in forms, then dip them in. the well-beaten whites of 
 the eggs, roll in bread-crumbs and fry them brown. 
 
15 
 
 SCALLOPED CHICKEN 
 (Mabel) 
 
 Chicken. Celery salt. 
 
 Potatoes. Egg. 
 
 Chicken broth. Onion salt. 
 
 Cornstarch. Cracker-crumbs. 
 Milk. 
 
 Cut raw potatoes in dice and parboil 10 minutes in 
 salted water. Same quantity cold chicken, diced. 
 Make sauce of chicken-broth, thickened with corn- 
 starch, 'wet in hot water. If not sufficient broth, use 
 milk. To i pint of liquor, use i egg, beaten. Season 
 to taste, celery and onion salt. Put a layer of chick- 
 en, then potatoes, then sauce, etc. Cover with cracker- 
 crumbs moistened in melted butter. Bake one-half 
 hour. 
 
 SUPREME OF CHICKEN 
 (Mrs. DuBois) 
 
 Chop fine the breast of a raw or cooked chicken 
 and beat thoroughly into it, one at a time, 4 eggs and 
 half a pint of cream. Season with pepper and salt. 
 Butter small moulds, fill with the chicken, and bake, 
 standing in hot water and covered with buttered paper, 
 for 20 minutes. Do not let the water boil. Turn from 
 the moulds and serve hot with Bechamel, mushroom 
 or tomato sauce. 
 
 HAM SLICES WITH ASPARAGUS 
 (A. C. A. B.) 
 
 Ham, 6 slices. Tomato puree. 
 
 Madeira, 1 glass. Brown sauce. 
 
 Cut slices of cooked ham and warm in a glass of 
 madeira. Pour in some thick tomato puree and a lit- 
 tle good brown sauce. Season and turn pan on stove 
 till mixture is hot. Serve with cold dressed asparagus. 
 
16 
 
 NUT AND CELERY LOAF 
 
 Put through the meat-chopper sufficient nut-meats 
 to fill a cup, together with the same amount of celery ; 
 moisten very slightly a cupful of soft, stale bread- 
 crumbs ; mix it with the nuts and celery, flavoring with 
 poultry seasoning, half a teaspoonful of salt, a dash 
 of cayenne and a teaspoonful of onion-juice. Mix the 
 ingredients lightly together, moistening with two tea- 
 spoonfuls of butter melted in a cupful of hot milk or 
 cream, and after kneading with the hands form into 
 an oval loaf ; place this in a buttered pan and bake in a 
 moderate oven for about an hour, occasionally bast- 
 ing with a mixture of melted butter, hot water and a 
 few drops of kitchen bouquet; serve on a mound of 
 hot mashed potatoes, accompanied by a cream sauce 
 flavored with minced parsley. 
 
 BOILED SOUFFLE 
 (A. C. A. B.) 
 
 Butter, % lb. Eggs, 5 yolks and whites. 
 
 Sugar, % lb. Lemons, juice of 1. 
 
 Melt butter, sugar and yolks of the eggs together 
 and stir till cold. Add all the whites and the juice of 
 one very large lemon. Beat all up and put in a mould. 
 Set in a pan of boiling water and boil I hour. Serve 
 with foamy sauce. 
 
 VEAL LOAF 
 
 Veal, 3 y 2 lbs., chopped fine. Eggs, 2. 
 
 Pepper, tablespoonful. Butter crackers, 6, pound- 
 Savory, tablespoonful. ed fine. 
 Butter, size of an egg. 
 
 Mix with hands to a loaf. Bake this 2 hours 
 and baste with water occasionally. Shake crumbs on 
 top, and butter. 
 
17 
 
 MEAT LOAF 
 (Miss E. N. Rhoades) 
 
 Round steak, 2 lbs. Thyme, Y 3 teaspoonful. 
 
 Salt pork, y 2 lb. Marjoram, y 2 teaspoonful. 
 
 Crackers, 1 cupful. Pepper, shake, 1 teaspoon- 
 Eggs, 1. ful. 
 
 Butter, size of a walnut. Milk, 1 cupful. 
 
 Salt, 1 tablespoonful. Small onion if desired. 
 
 Chop steak and pork fine. Bake in a long tin about 
 I hour. 
 
 MEAT PUDDING 
 (Frau Richter) 
 
 Butter, J4 lb., y 2 cupful. Flour, V A lb., 1 cupful. 
 
 Brown in a spider, then add: 
 Milk, l pt. 
 
 When cold, add: 
 Eggs, 3 or 4. 
 
 Cut cold roast veal very fine. Add 2 teaspoonfuls 
 butter and gravy which has been left over. Also mush- 
 rooms and capers. Salt and pepper to taste. Divide 
 the first mixture, pour half into a buttered dish, then 
 put in the meat. Then pour the remaining portion 
 over the top. Put pieces of butter on the top. Put 
 in the oven and bake an hour or two. 
 
 STUFFED CUCUMBERS 
 
 Cut lengthwise and scrape. Fill with the following 
 mixture : 
 
 Steak, chopped fine. Salt. 
 
 Bread, soaked in a cupful Pepper, 
 of milk. Eggs, 1. 
 
 Butter. 
 
 Bake until soft in soup stock with thyme and bread- 
 crumbs. 
 
18 
 APPLE AND BANANA COMPOTE 
 
 Fill a baking-dish with alternate layers of sliced 
 tart apples and sliced bananas, sprinkling each layer 
 with a little sugar. See that bananas form the top 
 layer. Brush over with melted butter, sprinkle with 
 sugar, cover closely and bake in a slow oven an hour 
 and a half. Remove the cover and brown. 
 
 SUPPER DISH 
 (Mrs. Balch) 
 
 Grated cheese, y 2 cupful, Bread-crumbs, 1 cupful, 
 cooked in butter in previously soaked in 
 
 spider. Milk, 1 cupful. 
 
 After it has been well stirred and cooked, add: 
 Eggs, 1, well beaten. Salt. 
 
 Cayenne. 
 
 Serve on crackers, split open. (Boston butter 
 crackers.) 
 
 STIRRED EGGS 
 
 Eggs, 6. Fried toast, enough to 
 
 Gravy, 3 tablespoonfuls. cover the bottom of a 
 
 That made from poul- flat dish. 
 
 try is best. Butter, 1 tablespoonful. 
 
 Anchovy paste. 
 
 Melt the butter in a frying-pan, and break the eggs 
 into this. Stir in the gravy ; pepper and salt to taste ; 
 stir quickly, until the whole is a soft yellow mass. 
 Have ready the fried toast, spread thickly with 
 anchovy paste. Heap the stirred tgg on this and serve 
 before it has time to harden. 
 
19 
 
 OATMEAL WITH CHEESE 
 
 Boiling water, 1 qt. Grated cheese, 1 cupful. 
 
 Salt, 1 teaspoonful. Butter, 1 tablespoonful. 
 
 Rolled oats, 8 cupfuls. Eggs, 1. 
 
 Put boiling water and salt over a quick fire ; stir in 
 gradually the rolled oats till the mixture thickens, then 
 cover and cook over boiling water 2 hours. At the 
 last moment stir in cheese and butter, and just before 
 serving, an egg, beaten light. 
 
 CHEESE CUSTARD 
 
 Bread. Milk, V/ 2 cupfuls. 
 
 Butter. Salt, y 2 teaspoonful. 
 
 Cheese, 2 cupfuls, grated. Paprika, % teaspoonful. 
 Eggs, 1. 
 
 Cut bread i inch thick, and butter. Cut in cubes. 
 Alternate in layers in a buttered baking dish, with the 
 grated cheese. Mix beaten egg, milk, salt and paprika 
 and pour over bread and bake until firm. 
 
 CHEESE STRAWS 
 
 Edam cheese, 1 cupful, Cayenne pepper, a few 
 
 grated. grains. 
 
 Butter, J4 cupful. Water, 3 teaspoonfuls. 
 
 Salt, 1 teaspoonful. Flour, 1 cupful. 
 Mustard, 1 teaspoonful. 
 
 Roll out a little at a time ; cut with a pastry-wheel ; 
 spread on buttered tins and bake 5 minutes in a hot 
 oven. 
 
 EGG RAMEKINS 
 
 Half fill buttered ramekin dishes with hot boiled 
 rice. Drop a raw egg in each, sprinkle with salt, 
 paprika, grated cheese and finely chopped cold ham. 
 Set in a pan containing boiling water; cover and bake 
 in a moderate oven till eggs are set. 
 
20 
 MEATS 
 
 TO BOIL A HAM 
 
 (a la Mrs. Judge Douglass) 
 
 Soak all night. Simmer the next day till done. Soak 
 in its liquor all that night. The next day put on the 
 stove, and when hot, remove and plunge in cold water. 
 Remove skin, and put i cupful brown sugar, with all 
 the California brandy it will hold, on the outside, with 
 cloves. Bake 20 minutes. 
 
 TO BOIL A HAM 
 (a la Mrs. Patterson) 
 
 Soak all night only if a dry ham. Put into boiling 
 water and simmer 5 or 6 hours, with a cupful of vine- 
 gar, a handful of spices and 1 cupful brown sugar. 
 Let soak all night in liquor in which it was boiled. Re- 
 heat ; plunge in cold water. Skin. Put over it, cloves, 
 brown sugar and sherry. Bake 2 or 3 hours. 
 
 FRIED FROGS' LEGS 
 
 Throw the legs into boiling water for 5 minutes. 
 Take them out and put them in cold water, and wipe 
 them until dry. Have some batter made as follows: 
 In 1 pint of cream, the yolk of an egg, slightly beaten. 
 Have ready some baked bread-crumbs. Dip the legs 
 into the cream and egg, and with the fingers powder 
 them a little with the bread-crumbs. Fry in the very 
 best of butter to a light golden brown. 
 
21 
 GAME AND POULTRY 
 
 ROAST QUAIL WITH CURRANT JELLY 
 
 Clean the quail and plump by letting it stand 5 min- 
 utes in boiling water. Spread with olive oil, and let it 
 roast in a hot oven 20 minutes, basting several times 
 with olive oil and hot water. Serve on a slice of light- 
 ly buttered toast. Place a spoonful of currant jelly 
 on the breast and garnish with watercress. 
 
 QUAIL AND APPLE 
 
 Roast quail and then place each bird on a hot baked 
 apple, split open, and spread with butter. 
 
 ROAST GROUSE 
 
 Stuff with bread-crumbs or slices of toast soaked 
 in sherry, celery and parsley seasoned. Spread the 
 grouse with butter and pieces of salt pork. Pour boil- 
 ing water (2 tablespoon fuls) and 1 teaspoonful melt- 
 ed butter in bottom of pan. Roast 17 minutes and 
 serve with liquor from pan and mushrooms. 
 
22 
 VEGETABLES 
 
 CORN PUDDING FOR A VEGETABLE 
 (Miss Hunter) 
 
 Corn, 12 ears. Salt, 1 generous teaspoon- 
 
 Eggs, 4. ful. 
 
 Milk, V/ 2 generous pts. Sugar, 4 generous table- 
 
 spoonfuls. 
 
 Grate corn; beat eggs with a spoon and mix all in- 
 gredients together. Butter deep earthen dish and 
 pour mixture into it. Bake slowly 2 hours. When 
 corn is old it will take i quart milk; when young, I 
 pint. 
 
 BAKED CORN 
 (E. R. Harris) 
 
 Corn, 3 to 6 dozen ears, grated lightly. Grate into 
 an unbuttered baking dish (glass, if you have it), 
 pressing out the kernels with the back of a knife. 
 Bake uncovered until done (possibly one-half hour). 
 Serve with salt and butter at each plate. 
 
 CHEESE AND CORN IN PEPPERS 
 
 Corn, 1 can. Bread-crumbs. 
 
 Grated cheese, 1 table- Salt. 
 
 spoonful. Pepper. 
 
 Eggs, 2. Paprika. 
 
 Green peppers, 6. 
 
 Add part of cheese to corn and sprinkle with salt, 
 pepper and paprika. Beat in the yolks of 2 eggs. 
 Then fold in the stiffly beaten whites. Remove the 
 tops of the peppers; scoop out the seeds and fill with 
 the mixture. Sprinkle more grated cheese and the 
 bread-crumbs on top and bake in a hot oven. 
 
 Canned sliced pineapple sauted in butter makes a 
 delicious accompaniment for chicken. 
 
23 
 
 TOMATOES 
 
 Baked. — Take off the stalks from the tomatoes ; cut 
 them into thick slices, and put them into a deep bak- 
 ing dish; add a plentiful seasoning of pepper and salt 
 and butter ; cover the whole with bread-crumbs ; drop 
 over these a little clarified butter; bake in a moderate 
 oven for 20 minutes to half an hour, and serve very 
 hot. 
 
 Scalloped. — Peel and cut in slices one-fourth of an 
 inch thick; pack in a pudding dish, in alternate layers 
 with a forcemeat made of bread-crumbs, butter, salt, 
 pepper and a little white sugar. Spread thickly on 
 each layer of tomatoes, and when the dish is nearly 
 full put tomatoes uppermost, a good bit of butter on 
 each slice. Dust with pepper and a little sugar. 
 Strew with dry bread-crumbs and bake (covered) half 
 an hour. Remove lid, then bake brown. 
 
 MINT-GLAZED CARROTS 
 
 Wash and scrape 3 carrots and cut in one-fourth- 
 inch slices. Parboil for 10 or 15 minutes, drain, put 
 into a saucepan with one-third cupful each of sugar 
 and butter, and 1 tablespoon ful of chopped mint 
 leaves. Cook very slowly until glazed and perfectly 
 tender. Serve hot, and as a border surrounding a 
 mound of green peas. 
 
 STEWED CUCUMBERS 
 
 A seasonable dish may be prepared by paring 
 cucumbers, cutting them in half lengthwise, boiling 
 them gently till tender in salted water, laying them on 
 toast, and pouring over them white sauce or drawn 
 butter, to which a cup of milk has been added. 
 
24 
 
 APPLE FRITTERS 
 
 Apples, 13. Eggs, 3. 
 
 Milk, 1 qt. Flour, as needed. 
 
 Make a batter, not very stiff, with i quart of milk, 
 3 eggs and flour to bring it to a right consistency ; pare 
 and core a dozen large apples and chop them to about 
 the size of small peas, and mix well in the batter. Fry 
 in lard as you do doughnuts, and eat with powdered 
 sugar and the juice of a lemon. 
 
 BAKED BANANAS 
 
 Take ripe, firm bananas, with the skins on. With a 
 sharp knife cut half the skin off lengthwise, leaving 
 the banana in the other half of the skin. Squeeze a 
 little lemon- juice and put a little sugar on each banana, 
 and put them in a hot oven for 15 minutes. Serve hot. 
 They will be found a delightful vegetable, and far 
 more digestible than when eaten raw. 
 
25 
 SAUCES AND STUFFING 
 
 LOBSTER SAUCE, TO BE SERVED WITH FISH 
 (1878) (E. H. Gammell) 
 
 Chop meat of tail and claws into pieces, half an 
 hour before dinner. Make one-half pint drawn but- 
 ter sauce with cream. Add lobster with a pinch of 
 coral, a pinch of cayenne and a pinch of salt. 
 
 CHILI SAUCE 
 
 Tomatoes, 24. Sugar, 2 tablespoonfuls. 
 
 Onions, 2. Vinegar, 3 cupfuls. 
 
 Peppers, 2. Boil 4 hours. 
 Salt, 2 tablespoonfuls. 
 
 CHILI SAUCE 
 ("Auntie Jackson") 
 
 Tomatoes, 6. Sugar, 1 or 2 teaspoonfuls. 
 
 Onions, 1. Red pepper to taste. 
 
 Vinegar, 2 teaspoonfuls. 
 
 Simmer 2 hours. 
 
 QUICK CHILI SAUCE 
 (E. N. Rhoades) 
 
 Tomatoes, 1 can. Cloves, % teaspoonful. 
 
 Onions, 3. Cinnamon, y 2 teaspoonful. 
 
 Vinegar, y 2 cupful. Salt, 1 teaspoonful. 
 
 Sugar, % cupful. Peppers, 1, green. 
 
 Remove seeds from pepper; chop fine with onions; 
 chop tomatoes; add other ingredients and cook till 
 thick. 
 
26 
 
 CURRANT JELLY WITH FRESH MINT FOR LAMB 
 
 Currant jelly, 1 glass. Mint, 1 heaping tablespoon- 
 
 Orange peel, 1 teaspoonful. ful. 
 
 Beat a glass of currant jelly with a silver fork, add- 
 ing the candied orange-peel, cut in small pieces, and 
 chopped mint leaves. 
 
 To give gravy a delicious flavor, add a couple of 
 tablespoonfuls of coffee just before serving. 
 
 OYSTER STUFFING FOR TURKEY 
 
 Oysters, 1 pt., with heads Salt. 
 
 chopped. Pepper. 
 
 Bread-crumbs. Butter. 
 
 Thyme. Oyster liquor, strained. 
 
 Marjoram. 
 
 Moisten bread-crumbs with warm (not hot) 
 water and add other ingredients, seasoning to taste. 
 
 RICE STUFFING FOR POULTRY 
 
 Wash and boil i cupful of rice; when soft, drain 
 until dry. Mix with 7 chopped and peeled tomatoes 
 and add half a teaspoonful of salt and i finely 
 chopped onion. Mix well. 
 
 CHOCOLATE SAUCE FOR ICE CREAM 
 
 Cocoa, J4 cupful. Boiling water, 1 cupful. 
 
 Granulated sugar, V/ 2 cup- Vanilla, 1 teaspoonful. 
 fuls. 
 
 Sift cocoa and sugar together; pour on boiling 
 water and let it come to a boil and boil i minute. 
 When cold, beat in i teaspoonful vanilla. 
 
27 
 
 MOUSSELAINE SAUCE 
 
 Eggs, 4, well beaten till Cream, 1 cupful, heavy, 
 
 light; add slowly. beaten stiff. 
 
 Powdered sugar, 1 cupful. Vanilla, 1 teaspoonful. 
 Brandy, 2 tablespoonfuls. 
 
 Cook the eggs, powdered sugar and brandy over 
 range 5 minutes, stirring. Set in pan of ice-water and 
 beat till cold. Then add the cream, vanilla and a 
 pinch of salt! 
 
 SAUCE FOR COTTAGE PUDDING 
 (a la Mac) 
 
 Butter, y 2 cupful, creamed. Wine, 3 tablespoonfuls 
 Powdered sugar, 1 cupful, Sicily, Madeira or Mar- 
 
 added gradually. sala. 
 
 Nutmeg, grating of 1 on 
 top. 
 
28 
 SALADS 
 
 FRENCH DRESSING 
 
 French dressing for their lettuce or green salad is 
 hit or miss with most people. There is, however, a 
 set rule that insures having the proportions right 
 every time. Put into a bowl a half teaspoonful salt 
 and a saltspoonful pepper. Add 4 tablespoonfuls olive 
 oil, stir with a fork or shake, if in a bottle. Add r 
 tablespoon ful lemon-juice or vinegar, mix thoroughly 
 and pour over the salad. 
 
 GERMAN DRESSING FOR SWEETBREAD AND 
 CUCUMBER SALAD 
 
 Cream, y 2 cupful. Salt, 54 teaspoonful. 
 
 Vinegar, 3 tablespoonfuls. Few grains pepper. 
 
 Beat cream very stiff with Dover egg-beater. Add 
 salt, pepper and vinegar very slowly, continuing the 
 beating. 
 
 BOILED SALAD DRESSING 
 
 Three eggs, 1 tablespoonful of sugar, oil, mus- 
 tard, scant, and salt, 1 cupful of vinegar and 1 cupful 
 of milk. Beat the eggs and add the other ingredients ; 
 then stir all together over a kettle of boiling water to 
 thickness of boiled custard. This will keep good two 
 weeks in a closed bottle if kept in a cool place. If de- 
 sired, thin with whipped cream when using. 
 
29 
 
 BOILED DRESSING FOR MARSHMALLOW PINE- 
 APPLE SALAD 
 Flour, Yz tablespoonful. Butter, Y teaspoonful. 
 
 Sugar, Yz tablespoonful. Eggs, 2 yolks. 
 
 Salt, Y3 teaspoonful. Vinegar, 1Y3 tablespoon- 
 
 Mustard, Y3 teaspoonful, fuls. 
 
 dry. Cream, lY cupfuls. 
 
 Mix dry ingredients ; then add butter and eggs and 
 vinegar and cook in double boiler till thick. Cool and 
 add enough cream to beat smooth. When cold, add 
 best of cream, whipped stiff. Put in ice-box for sev- 
 eral hours before serving. 
 
 CURRY DRESSING FOR EAST INDIA SALAD 
 
 Salt, Y\ teaspoonful. Olive oil, 5 tablespoonfuls. 
 
 Curry powder and white Vinegar, 3 tablespoonfuls, 
 
 pepper, Y teaspoonful Or with a mayonnaise, 
 
 each. colored. 
 
 DRESSING FOR AVOCADO OR ALLIGATOR PEAR 
 
 May be served in halves with salt, pepper and vinegar 
 or lime-juice, or stuffed olives may be put in the cavity 
 with lemon-juice slightly sweetened, or the fruit may 
 be peeled and diced — finely chopped onion added with 
 salt, pepper and vinegar. 
 
 FRUIT SALAD 
 
 Fruit desired, chopped nuts, lettuce, mayonnaise 
 dressing. Cut up any fruits desired, oranges, bananas, 
 apples, canned pineapple (drained) and Malaga grapes 
 or cherries. The pineapple should be cut into dice; 
 the oranges should be peeled, seeded and cut in 
 wedges. The apples should be cut into the smallest 
 pieces, bananas sliced very thin, the grapes and cher- 
 ries halved. Drain the fruit as dry as possible. Then 
 mix with an equal quantity of chopped nuts, place on 
 lettuce leaves and serve with mayonnaise. 
 
30 
 
 OYSTER SALAD 
 
 Pick over, drain and parboil till edges curl when 
 you shake pan. Cool and drain. Chop hard part. 
 Add equal part celery. 
 
 French dressing, J4 cup- Olive oil, 2 spoonfuls. 
 
 ful. Vinegar, 1 spoonful. 
 
 Salt, saltspoonful. Lemon juice, 1 spoonful. 
 
 Pepper, J4 saltspoonful. Onion juice. 
 
 Pour over oysters and celery with little mayon- 
 naise. 
 
 CHERRY SALAD 
 
 Stem and pit a pound of perfect cherries, place a 
 blanched almond in each and set on the ice to chill. 
 At serving time arrange on a pad of freshly picked 
 cherry leaves, and dress with lemon-juice and pow- 
 dered sugar. 
 
 GRAPE SALAD. 
 
 Peel and seed Malaga grapes, 
 leaves with Kellogg dressing. 
 
 Place on lettuce 
 
 SWEET FRUIT SALAD 
 (Miss Atwater) 
 
 Grapes. 
 Oranges. 
 Bananas. 
 Pineapple. 
 
 Strawberries, soaked in cin- 
 namon, cloves and 
 sherry. 
 
 Put whipped cream on top. 
 
 
 SALAD 
 (Mr. Guild) 
 
 Beans. 
 Beets. 
 Peas. 
 
 Eggs. 
 
 Olives. 
 
 French dressing. 
 
31 
 
 SALAD 
 (Mr. Kellogg) 
 
 To 5 oranges, add i onion sliced in strings. Cut 
 oranges in triangles, free from pulp and seeds, or use 
 same dressing with grape-fruit, oranges and grapes. 
 
 Granulated sugar, 7 table- Vinegar, 2 tablespoonfuls. 
 
 spoonfuls. Worcestershire sauce, 2 
 Oil, 5 tablespoonfuls, thor- tablespoonfuls. 
 
 oughly mixed. 
 
 Keep cool and put on the last moment. 
 
 An unusually snappy salad calls for a small cucum- 
 ber, a boiled beet, a couple of anchovies, 2 hard-boiled 
 eggs, a boiled potato, 24 big olives and a head of let- 
 tuce. Make the French dressing and incorporate the 
 anchovies, which have been mashed to a paste, with 
 it. Line the salad bowl with the lettuce and put the 
 various ingredients, all cut into dice, into it. Season 
 with salt and paprika, sprinkle lightly with sherry, 
 about a quarter of a cupful, and turn the dressing 
 over. Toss all together before serving. 
 
 EAST INDIA SALAD 
 
 Work 2 ten-cent cream cheeses until smooth; 
 moisten with milk and cream in equal parts. Add 
 one-half cupful grated young American cheese, 1 cup- 
 ful cream whipped; one-half tablespoonful granu- 
 lated gelatine soaked in 1 tablespoonful cold water 
 and dissolved in 1 tablespoonful hot water. Season 
 highly with salt and paprika and turn into a border 
 mould. Remove from mould and fill center with let- 
 tuce leaves dressed with pineapple and grape-fruit 
 wedges. With curry dressing. (See p. 29.) 
 
32 
 
 HAM SALAD 
 
 Ham, 1 cupful, diced. Oil, 4 teaspoonfuls. 
 
 Cabbage, 1 cupful, shredd- Vinegar. 
 
 ed. Garnish with olives and 
 Cucumber pickle and but- Spanish red peppers. 
 
 ton onion, chopped fine. 
 
 Cold boiled ham furnished the basis for a tasty 
 luncheon or supper salad. Dice the ham and to a cup- 
 ful of it allow the same amount of shredded white 
 cabbage, a small cucumber pickle and a pickled but- 
 ton onion, both chopped fine. Make a border center 
 and sprinkle with the minced pickle. Dress with oil 
 and vinegar and garnish with olives and Spanish red 
 peppers. Celery, green peppers, apples and a slice of 
 onion cut up together make an appetizing dinner salad. 
 Garnish it with radishes and dress with oil and vine- 
 gar and a dash of paprika. Another novelty is made 
 of pimentos and cold boiled string beans mixed. 
 
 A DELICIOUS SALAD 
 Remove pulp from 2 grape-fruit. Make a lemon 
 jelly of one-half boxful of Knox gelatine, soaked in 
 i cupful of cold water, add i pint boiling water, one- 
 half cupful sugar, juice of 2 lemons, a bit of grated 
 lemon-rind. When the jelly begins to harden put in 
 a ring mould with the pulp of grape-fruit. Cut in 
 small pieces i bunch celery, i can pineapple, and with 
 lettuce and mayonnaise dressing put in center of ring 
 when mould is turned out. 
 
 AN ODD SALAD 
 
 Cut crisp, tender celery into small pieces and mix 
 with coarsely chopped peanuts; let the mixture stand 
 for a time in a dressing of salad oil and lemon- juice : 
 then fill into green pepper cases and place on lettuce 
 leaves and cover with mayonnaise. 
 
33 
 
 MARSHMALLOW AND PINEAPPLE SALAD 
 (M. R. J.) 
 
 Marshmallows, ^ lb., cut Pineapples, 1 can, cut in 
 in pieces. pieces. 
 
 Pecans, J^ lb. 
 
 Cut marshmallows in small pieces ; soak in juice of 
 pineapple for several hours or all night. Cut pine- 
 apple into small pieces and pecan nuts into halves. 
 Drain pineapple and marshmallows dry. Serve with 
 marshmallow and pineapple dressing. (See p. 29.) 
 
 FRUIT JELLY SALAD 
 
 Slice tart apples, oranges, pineapple and celery in 
 after-dinner coffee cups. Fill with sour lemon jelly, 
 colored with the red coloring found in the gelatine. 
 When perfectly firm, turn out on lettuce leaves, press 
 half a blanched English walnut on the top and serve 
 with a spoonful of stiff mayonnaise made with plenty 
 of whipped cream. 
 
 FRUIT SALAD 
 
 One cupful of cream cheese, 1 teaspoonful of 
 lemon-juice, salt, 8 large dates, 4 figs, lettuce, whipped 
 cream, one-half cupful of blanched almonds, mayon- 
 naise dressing. To the cream cheese, add the lemon- 
 juice and a pinch of salt and beat thoroughly. Re- 
 move the stones from the dates and add the figs. Mix 
 the almonds with the figs and dates, chopping all to a 
 smooth paste. Add to the cheese mixture, shape into 
 balls, place on lettuce leaves and serve with mayon- 
 naise dressing mixed with an equal quantity of 
 whipped cream. 
 
 Half of a Bartlett pear with an English walnut 
 above makes a good salad. French dressing with a 
 bit of Worcestershire added; or lay balls of cream 
 cheese above with the walnut on it. 
 
34 
 
 BREAD, SANDWICHES, BREAKFAST AND 
 TEA CAKES 
 
 ROLLED CHEESE SANDWICHES 
 (a la Frauschen) 
 
 Cut crust off fresh bread, spread with cream cheese 
 and butter creamed together. Cut thin slice, roll, put 
 in damp towel on ice till chilled. Then toast. Serve 
 with salad or soup. 
 
 FILLING FOR SANDWICHES 
 (a la Kate Harkness) 
 
 Cream, 2 tablespoonfuls, Onion juice, 1 drop. 
 
 butter. A speck of raw mustard. 
 
 Chopped capers, 2 tea- Paprika. 
 
 spoonfuls, stirred in. Lemon juice (little). 
 Stuffed olives, 2 teaspoon- 
 
 fuls, chopped. 
 
 Spread on very thin bread. 
 
 FIG SANDWICHES 
 
 Cut brown bread in thin slices and spread with the 
 following mixture: Boil together 
 
 Water, 1 cupful. Brown sugar, 34 cupful. 
 
 Lemons, J4. Figs, Y\ lb. 
 
 Seeded raisins, % lb. 
 
 Simmer till soft ; add teaspoonful vanilla ; beat to a 
 smooth paste and spread on bread. 
 
 Alternate slices of brown and white bread, buttered 
 and pressed closely together and cut transversely, 
 make attractive sandwiches. 
 
35 
 
 HOME-MADE PATE DE FOIE GRAS FOR 
 SANDWICHES 
 
 Calves' liver, 1, boiled and Cloves, 1 teaspoonful. 
 
 grated fine. Nutmeg, y 2 teaspoonful. 
 
 Melted butter, 2 cupfuls. Salt, to taste. 
 
 Worcestershire sauce, 2 Onions, a little, grated in. 
 
 tablespoonfuls. Boiling water, 1 cupful. 
 
 Black pepper, f£ table- Calves' tongue, 1, boiled, 
 
 spoonful, scant. cut fine. 
 
 Red pepper or paprika, y Mushrooms, 1 can, cooked, 
 
 tablespoonful, scant. and cut fine. 
 
 Chop and mix all together. Put in a bowl and place 
 on ice. Delicious for sandwiches. 
 
 BREAD 
 (a la Mrs. H. T. B.) 
 
 Milk, 1 pt, cold boiled. Butter, 1 tablespoonful. 
 
 Compressed yeast, y 2 cake. Flour, enough to thicken. 
 Sugar, 1 tablespoonful. 
 
 Let stand over night at 50°. Mix with flour in the 
 morning as stiff as you please. Raise till just right. 
 Mould and put in pans. Raise three-quarters or one 
 hour in warm place. Bake slowly for an hour. 
 
 GRAHAM BREAD (LIKE BROWN BREAD) 
 (Mrs. Chester Ballou Smith) 
 
 Graham flour, 2 cupfuls. Salt, 1 teaspoonful. 
 
 Molasses, y 2 cupful. Milk (sweet), 1 cupful. 
 
 Soda, 1 teaspoonful. 
 
 Bake in moderate oven like gingerbread. 
 
 BROWN BREAD 
 (a la Porter at Camp) 
 
 Bread-crumbs, 1 pt., soaked Soda, 2 teaspoonfuls. 
 
 in boiling water. Salt, 2 teaspoonfuls. 
 
 Sour milk, 1 cupful. Corn meal, enough for a 
 Eggs, 2. thick batter. 
 
 Molasses, y 2 pt. (good). 
 Steam for 5 hours. 
 
36 
 
 BROWN BREAD 
 (Mrs. H. T. B.) 
 
 Indian meal, J4 cupful. Molasses, l / 2 cupful. 
 
 Rye meal, J£ cupful. Soda, 1 generous teaspoon- 
 Graham meal, J4 cupful, or ful. 
 Educator bran, % cupful. 
 
 Milk to make it of right consistency ; steam. 
 
 BAKED BROWN BREAD 
 (Miss Anna Ballou) 
 
 Sour milk, V/2. cupfuls. Rye meal, y 2 cupful. 
 
 Molasses, % cupful. Corn meal, J4 cupful. 
 
 Saleratus, dissolved in 
 
 water and added to 
 
 molasses. 
 
 Put in buttered tin. Pour water into molasses cup 
 and pour over top. Bake 1 hour in hot oven. 
 
 HOP YEAST 
 
 Hops, 1 cupful, steeped in Sugar, y 2 cupful. 
 Water, 2 qts. Salt, J^ cupful. 
 
 Potatoes, 4, grated and 
 strained. 
 
 Boil together. When lukewarm, add a cupful of 
 yeast and let it rise. 
 
 GRAHAM POP OVERS 
 
 Nice tea cakes baked in cups. 
 Milk, 1 pt. Eggs, 3. 
 
 Graham flour, 1 pt. A little salt. 
 
 RYE DROP CAKES 
 
 Rye meal, 1 pt. Salt. 
 
 Eggs, 2. Molasses, 3 spoonfuls. 
 
 Soda, 1 teaspoonful. Milk, enough for a batter. 
 
 Fry in boiling lard, like doughnuts, only very small. 
 
37 
 
 MY MOTHER'S BUNS 
 
 One quart milk, scalded and cooled. At night dis- 
 solve i compressed yeast-cake and i full cup sugar. 
 Add flour enough to make a dough, not as stiff as 
 bread. Add salt and raise all night thoroughly. Next 
 morning add I more cupful of sugar and i cupful 
 melted butter, raisins and a shake of nutmeg. Mix 
 with the hand thoroughly, cut, form, and put in pans 
 and raise. Bake in a slow oven three-quarters of an 
 hour. 
 
 NUT OR NOISETTE BREAD 
 
 Compressed yeast, 1 cake. Shortening, 1 tablespoon- 
 Water, x / 2 cupful, luke- ful. 
 
 warm. Molasses, 2 tablespoonfuls. 
 
 Milk, 1 cupful, scalded and Noisettes or filbert meats, 
 
 cooled. 1 cupful. 
 
 White flour, Yz cupful. 
 
 Entire wheat flour as needed for dough. Mix in 
 morning and let it rise till light. Knead; put in tins 
 and let rise again before baking. 
 
 NUT AND RAISIN BREAD 
 (Mrs. Albert G. Harkness) 
 
 Entire wheat flour, 2 cup- Powdered sugar, 54 cupful. 
 
 fuls. Salt, 1 teaspoonful. 
 
 Pastry flour, 1 cupful. Baking powder, 2 teaspoon- 
 
 fuls. 
 Mix together well. 
 
 Sour milk, 2 cupfuls. Soda, 1 teaspoonful. 
 
 Add to mixture 
 Sultana raisins, 1 
 
 Bake in 2 loaves 
 
 Sultana raisins, 1 cupful. Chopped nut meats, 1 cup- 
 
 ful. 
 
38 
 
 GRAHAM CRACKERS 
 (Mrs. Wilder) 
 Graham flour, 1 pt. Sugar, 3 tablespoonfuls. 
 
 Rub in a piece of lard as Soda, y 2 teaspoonful. 
 
 large as a hen's egg. Cream tartar, 1 teaspoon- 
 
 Salt, a pinch. fill. 
 
 Wet with sweet milk and roll them thin. 
 
 RHODE ISLAND JOHNNY CAKE 
 / (Sarah Kane) 
 
 Indian meal, jf cupful/ Salt, J4 teaspoonful. 
 heated. Sugar, 1 tablespoonful. 
 
 Milk, Yi cupful. 
 
 Scald meal thoroughly with (bubbling) boiling 
 water and leave rather stiff. Add just before frying 
 one-half cupful milk. Fry in butter or beef suet or 
 drippings. Have griddle very hot. 
 
 CORN MUFFINS 
 (Mrs. E. W. Mason) 
 
 Meal, 1 scant cupful, fine. Butter, small piece. 
 
 Flour, 1 cupful. Baking powder, 3 teaspoon- 
 Milk, 1 cupful. fuls. 
 
 Sugar, 54 cupful. Eggs, 3. 
 
 Cream butter and sugar together. Beat the eggs 
 very light, separately, then sift the baking powder into 
 the flour and add the milk last. Bake 20 minutes. 
 Sometimes a little sour milk is needed. 
 
 CORN BREAD 
 
 Corn meal, % cupful. Salt, % teaspoonful. 
 
 Flour, J4 cupful. Butter, 1 tablespoonful, 
 
 Milk, 1 cupful. melted. 
 
 Eggs, 1. Baking powder, 1 tea- 
 
 Sugar, 3 tablespoonfuls. spoonful. 
 
 Heat milk and pour over the meal and flour, into 
 
 which the baking powder has been sifted with sugar 
 
 and salt. 
 
39 
 
 INDIAN BANNOCK (Without Soda) 
 (E. B. B.) 
 
 Corn meal, 1 cupful. Salt, 1 teaspoonful. 
 
 Sugar, 1 teaspoonful. Milk, 1 pt., boiling. 
 
 When cool, add two eggs, beaten separately. Bake 
 in a shallow earthen dish in a very hot oven, and serve 
 in the dish, like a pudding. 
 
 CORN PONE 
 
 Indian meal, 1 cupful. Eggs, 3. 
 
 Rice or hominy, 1 cupful, Salt, a little, 
 previously boiled. Butter, a little. 
 
 Milk, 1 large pt., scalded, 
 and poured on to In- 
 dian meal. 
 
 Mix all together and beat thoroughly. Bake half 
 an hour in a well-buttered pie-plate and serve in same. 
 
 CORN GRIDDLE-CAKES 
 
 Sweet corn, 12 ears, grated. Salt and pepper and flour, 
 Eggs, 2. enough for a batter. 
 
 Milk, 1 cupful. 
 
 SOUR CREAM WAFFLES 
 
 Flour, 1 cupful. Eggs, 6. 
 
 Sour cream, V/2 cupfuls, Lemon peel or a few drops 
 thick. rum or gin. 
 
 Yolks of eggs, cream, flour and lemon mixed slow- 
 ly together. Add the whites, beaten stiff, with the 
 rum and bake quickly in waffle-iron over a quick fire. 
 Scatter sugar over while hot. 
 
40 
 
 WAFFLES 
 (Mrs. Harrison) 
 
 Flour, 1 qt. Salt. 
 
 Milk, 1 qt. Baking powder, 1 large 
 
 Eggs, 6. tablespoonful. 
 
 Melted butter, 1 very large 
 cupful. 
 
 Beat flour, milk and butter together and add eggs, 
 beaten separately, very light. Just before baking, add 
 baking powder dissolved in a little water. 
 
 PFANNEKUCHEN 
 
 Eggs, S. Flour, 1 dessertspoonful. 
 
 Milk, 1 small cupful. Salt. 
 
 Take i egg and stir (not beat) the flour all in. 
 Then add the other eggs, salt and milk. Cook on a 
 griddle with a great deal of butter and turn over on a 
 tin. Can be eaten with sugar or preserves. 
 
 POTATO PUFFS 
 
 Take three dishes. In one, 20 raw potatoes, grated. 
 In the second, 8 hot boiled potatoes, through a sieve. 
 Through the latter stir 4 eggs, butter the size of an 
 egg. In the third, 4 teaspoonfuls flour, x /\ liter sour 
 cream, well beaten (about 1 cupful). Just before 
 baking, mix all together, salt to taste and cook, in lard 
 in the spider, like griddle-cakes. To be eaten with 
 compote. 
 
 DOUGHNUTS 
 (a la Porter) 
 
 Sugar, 1 cupful. Milk, V/ 2 cupfuls. 
 
 Eggs, 3. Nutmeg, a little. 
 
 Flour with Horsford's or 1 heaping teaspoonful 
 cream tartar and 1 of soda. 
 
41 
 
 CHOICE OF DOUGHNUT RECEIPTS 
 
 Sweet Milk and 
 
 Sugar, 1 cupful. 
 Sweet Milk, 1 cupful. 
 Eggs, 2. 
 
 Salt, V& teaspoonful. 
 Nutmeg, a little, grated. 
 Flour, about 4 cupfuls. 
 Baking powder, 2 heaping 
 
 teaspoonfuls, sifted in 
 
 flour. 
 
 Make soft batter in both 
 
 Sour Milk 
 Sugar, lVi cupfuls. 
 Sour milk, iy 2 cupfuls. 
 Eggs, 2. 
 
 Salt, J /4 teaspoonful. 
 Nutmeg, a little, grated. 
 Flour, about 4 cupfuls. 
 Dissolve 1 teaspoonful 
 soda in the sour milk. 
 
 cases; roll out, cut and 
 
 fry. 
 
42 
 PLAIN, SWEET CAKES 
 
 OATMEAL WAFERS OR CRISPS 
 (M. B. Campbell) 
 
 Butter, Yi cupful. Baking powder, 2 tea- 
 
 Sugar, 1 cupful. spoonfuls. 
 
 Eggs, 2. Salt, y 2 teaspoonful. 
 
 Oatmeal, 2J4 c u p f u Is 
 (Quaker Oats). 
 
 Drop by teaspoonfuls on a buttered sheet. Sift 
 all flour out of oatmeal. 
 
 RICE MACAROONS 
 (Mabel) 
 
 Eggs, 2. Vanilla, 1 teaspoonful. 
 
 Granulated sugar, % cup- Melted butter, 1 teaspoon- 
 ful. ful. 
 
 Baking powder, 2 level Flaked rice, 3yi cupfuls. 
 teaspoonfuls. 
 
 Drop from spoon. Bake on paper. 
 
 MY MOTHER'S RUSK 
 (Mrs. Edward Harris) 
 
 Butter, yi cupful. Allspice. 
 
 Sugar, 1 cupful. Nutmeg. 
 
 Dough, iy 2 cupfuls. Cinnamon. 
 
 Eggs, 3. Raisins if desired. 
 
 Cream butter and sugar thoroughly. Mix with 
 dough for 15 minutes, or until perfectly smooth. Add 
 eggs and spice and let rise. Bake in a cake-pan. 
 With or without raisins. 
 
43 
 
 PEANUT WAFERS 
 (M. R. Smith) 
 
 Butter, y 2 cupful, stirred Flour, 2 scant cupfuls, into 
 to a cream. which has been sifted 
 
 Sugar, 1 cupful, add Baking powder, 1 tea- 
 
 Milk, f£ cupful. spoonful. 
 
 Vanilla, 1 teaspoonful. 
 
 Spread over the bottom of a baking-pan and 
 sprinkle with chopped peanuts. 
 
 OLD-FASHIONED SPICED BREAD CAKE 
 
 Butter, Y3 cupful, creamed. Raisins, J4 cupful. 
 
 Sugar, V/ 2 cupfuls. Add Currants, y 2 cupful. 
 
 Eggs, yolks of 3, and beat Baking soda, y 2 teaspoon- 
 all together. Add ful, dissolved in 
 
 Bread dough, 1 pt., that has Sweet milk, 2 tablespoon- 
 risen once. Add fuls, and 
 
 Nutmeg, 1 teaspoonful, Eggs, whites of 3, well 
 
 grated. beaten. 
 
 Allspice and cinnamon, 
 equal quantities. 
 
 Turn in greased bread-pans, let rise, and bake for 
 
 45 minutes. When cold, ice in fancy scrollwork 
 through a fluting tube. 
 
 SEED WAFERS OR COOKIES 
 (As Taught by Bridget Giblin) 
 
 Sugar, y 2 lb., or 1 cupful. Eggs, 4, beaten light. 
 Butter, Vi lb., creamed, y 2 Flour, enough for soft 
 cupful. dough. Roll out and 
 
 cut. 
 
 Brush over with white of an egg, and sift sugar 
 over. Add i ounce caraway seeds if desired. 
 
44 
 
 PHILADELPHIA CINNAMON BUN 
 
 Milk, 1 cupful, scalded. Sugar, 1 tablespoonful. 
 
 Yeast-cake, 1. Salt, 1 teaspoonful. 
 
 Bread-flour. , Cinnamon. 
 
 Eggs, 3. Currants. 
 Butter, r /i cupful. 
 
 Dissolve the yeast-cake in a half cupful of warm 
 water, and beat in enough flour to make a stiff dough, 
 knead a moment, cut a gash in the top, and drop it, 
 gash up, into a pitcher of warm water. In a few 
 minutes this will come to the surface, when it is ready 
 for use. Put 4 cupfuls of flour into a bowl, add the 
 milk, the butter, melted, the sugar, salt, eggs, well 
 beaten, and the yeast-biscuit. Work together till well 
 blended, adding more flour, if necessary, to make a 
 soft dough. Cover and let rise, till very light, about 
 3 hours ; then roll out in an oblong sheet a half inch in 
 thickness, spread lightly with soft butter, dredge 
 thickly with about a cupful of sugar, dust with cinna- 
 mon, sprinkle on a few currants and roll up like jelly 
 roll. Cut crosswise in slices, three inches thick, and 
 crowd them, cut side up, into small, deep, round pans ; 
 let rise and bake about 35 minutes in a moderate oven. 
 As the sugar melts and forms a syrup, they must be 
 watched closely lest they burn. To serve, cut in 
 slices or pull apart with a fork. 
 
 MOLASSES GINGERBREAD 
 
 Sugar, y 2 cupful. Eggs, a, broken in whole. 
 
 Ginger, 1 dessertspoonful. Sour cream, J4 cupful, into 
 Molasses, }4 cupful, black. which is stirred 
 
 Butter, y 2 cupful, melted, Soda, 1 teaspoonful. 
 
 and added the last Flour, lYi to lyi cupfuls. 
 
 thing. 
 
45 
 
 GINGER SNAPS 
 (A. M. Harris) 
 
 Molasses, 1 cupful. Pearlash, 1 teaspoonful. 
 Sugar, y 2 cupful. (Soda is modern name.) 
 
 Butter or lard, J4 cupful. Ginger, 1 tablespoonful. 
 
 Warm water, y 2 cupful, the Salt, 1 teaspoonful, if lard 
 lard melted in it. is used. 
 
 Put molasses, sugar and ginger together, rub pearl- 
 ash fine and stir into them. When it foams, add 
 water and lard, then flour enough for a stiff dough. 
 Knead well, roll into thin sheets and bake in moderate 
 oven. 
 
 FAIRY GINGERBREAD 
 
 Butter, Yz cupful. Flour, ^4 cupful. 
 
 Sugar, Y3 cupful. Baking powder, 1 salt- 
 Molasses, Yz cupful. spoonful. 
 
 Eggs, 1. Ginger, 1 teaspoonful. 
 
 BLUEBERRY CAKE 
 (L. B. C) 
 
 Bread-flour, V/z cupfuls. Baking powder, 1 tea- 
 
 Sugar, 1 cupful. spoonful. 
 
 Butter, y 2 cupful. Milk, fa cupful. 
 
 Berries, 1 large cupful. Eggs, 3. 
 
 Salt, a pinch. 
 
 Put butter, melted, in last. Sift part of flour over 
 the berries. 
 
 NUT SQUARES 
 
 Eggs, 1. Walnut or 
 
 Sugar (brown), 1 cupful. Pecan or 
 
 Salt, a pinch. Butternut meat, 1 cupful, 
 
 Baking powder, a pinch. chopped. 
 
 Spread not more than one-quarter inch thick on a 
 shallow greased pan. Bake 20 minutes in a slow 
 oven. As soon as cold, cut in long, narrow strips. 
 
46 
 
 FRENCH COOKIES 
 (Chef at Molechunkamunk) 
 
 Butter, 1 lb., best, or 2 Eggs, 4, beaten. 
 
 cupfuls, or Vanilla, 3 teaspoonfuls. 
 
 Shortening, 1 pt, best., or Pastry flour, 3 cupfuls. 
 
 2 cupfuls. Baking powder, 3 teaspoon- 
 Powdered sugar, 1 lb., or fuls. 
 
 i z /3 cupfuls. 
 
 Have a dredge filled with powdered sugar, cinna- 
 mon and nutmeg, and when the cookies come from the 
 oven dip a brush in melted butter and go over them 
 and sprinkle on sugar and spice. Cool and put in jar 
 alone. 
 
 JUMBLES 
 (Mrs. Van Ness) 
 
 Sugar, 54 lb. Flour, Vi a handful. Rub 
 
 Butter, 54 lb., creamed over moulding board 
 
 very creamy. and then rub to one 
 
 Flour, 1 cupful. side. 
 
 Nutmegs, 1, grated. Dough, size of a hickory 
 
 Eggs, 3, whites beaten stiff nut. Roll between fin- 
 
 and 1 yolk after an- gers and under hand, 
 
 other dropped in. joining ends to form 
 
 Salt. ring. 
 
 Sugar, a handful. 
 
 Put in dripping pan (without buttering). Bake io 
 minutes. Do not keep with other cake. Oven must 
 be moderate. 
 
 BROWNIES 
 (Anita's Rule) 
 
 Sugar, 1 cupful. Chopped nuts, y 2 cupful. 
 
 Butter, Yi cupful, creamed. Salt, a pinch. 
 Eggs, 2, unbeaten. Vanilla, 54 teaspoonful. 
 
 Flour, y 2 cupful. Baker's chocolate, V/2 
 
 squares, melted. 
 
 Chop nuts in halves. Spread in a large tin or but- 
 tered paper. Cook 15 or 20 minutes. 
 
47 
 
 CRULLERS 
 
 Eggs, 4. Milk, 1 small cupful. 
 
 Sugar, 1 small cupful. Rum, y 2 small cupful. 
 
 Butter, 1 small cupful. Flour, enough to roll. 
 
 Yolks of 4 eggs, sugar, flour and cool melted but- 
 ter. Milk added gradually. Lastly the whites. 
 Roll out and cut with jagging-iron. Cook slowly in 
 lard. Sugar and cinnamon scattered over. 
 
48 
 FANCY CAKES 
 
 ANGEL CAKE 
 
 Eggs, whites of 8 large, or Cream tartar, }4 teaspoon- 
 9 small. ful, scant. 
 
 Granulated sugar, 1% cup- Salt, a pinch, added to 
 fuls. eggs before whipping. 
 
 Flour, 1 cupful. 
 
 Flavor to taste. Sift flour before measuring, then 
 sift five times. Sift sugar, whip eggs to a foam and 
 add cream tartar. When eggs are well beaten, add 
 sugar, then flavoring and lastly the flour. Bake in 
 pans which have never been greased, but floured. 
 Oven must be moderate. Requires 20 to 40 minutes 
 to bake, according to temperature of oven. 
 
 RECEIPT FOR SCRIPTURE CAKE 
 
 Four and a half cups of 1 Kings 4: 22. 
 
 One and a half cups of Judges, 5 : 25 (last clause). 
 
 Two cups of Jeremiah, 6:20 (sugar). 
 
 Two cups of 1 Samuel, 30:12 (raisins). 
 
 Two cups of Nahum, 3: 12. 
 
 One cup of Numbers, 17: 8. 
 
 Two teaspoonfuls of 1 Samuel, 14:25. 
 
 Season to taste of 1 1 Chronicles, 9 : 9. 
 
 Six of Jeremiah, 17: 11. 
 
 A pinch of Leviticus, 2: 13. 
 
 Half a cup of Judges, 4: 19 (last clause). 
 
 Two teaspoonfuls of Amos, 4: 5 (baking powder). 
 
 Follow Solomon's prescription for making a good 
 boy, Proverbs, 23: 14, and you will have a good cake. 
 
49 
 
 GOLD CAKE 
 
 Butter, y 2 cupful. Cream tartar, 1 teaspoon- 
 
 Sugar, V/ 2 cupfuls, assimi- ful. 
 
 lated. Soda, y 2 teaspoonful. 
 
 Flour, 2 cupfuls. Lemon, y 2 teaspoonful. 
 
 Eggs, 1, yolks of 4. Milk, y 2 cupful. 
 
 Vanilla. 
 
 SILVER CAKE 
 
 Make the same as Gold Cake, only use the whites 
 of 4 eggs. 
 
 NUMBER CAKE 
 
 Butter, 1 cupful. Soda or 
 
 Sugar, 3 cupfuls. Nutmeg or 
 
 Eggs, 5. Lemon, y 2 teaspoonful, 
 Milk, 1 cupful. juice and rind. 
 
 Cream tartar, 1 teaspoon- St. Louis flour, 3 cupfuls, 
 ful. or 
 
 Pastry flour. 
 
 Nice with walnut-meats. 
 
 ORANGE CAKE 
 (a la H. Harris) 
 
 Sugar, 2 cupfuls. Soda, y 2 teaspoonful. 
 
 Flour, 2 cupfuls. Oranges, juice and grated 
 
 Eggs, yolks of 5, whites rind of 1. 
 
 of 2. Salt. 
 
 Cream tartar, 1 teaspoon- 
 ful. 
 
 To be baked thin in three tins, and piled. 
 
 FILLING FOR ORANGE CAKE 
 
 Beat the whites of 3 eggs to a froth ; add sugar and 
 the grated rind of 1 orange. 
 
so 
 
 SPONGE CAKE 
 (Mrs. Sherry) 
 
 Eggs, 3, beaten 10 minutes. Flour, ll cupful. 
 
 Sugar, V/i cupfuls, beaten Soda, y 2 teaspoonful, in 
 
 10 minutes more. Boiling water, Yt cupful. 
 
 Cream tartar, 1 teaspoon- Flour, 1 cupful; flavor to 
 
 ful, in taste. 
 
 Stir abundantly. Just before it is done, sprinkle a 
 little sugar on top of cake. 
 
 APPLE TARTS 
 
 Butter, Y2 lb. Flour, 1 lb.; mix with 
 
 water to make a very 
 light paste. 
 
 Roll out the paste flat, not too thin. Fill out the 
 tarts with sliced apples before baking. Sugar them 
 when cold, and put some apply jelly on top. 
 
 CHOCOLATE CAKE 
 (Mrs. Alfred Reed) 
 
 Butter, Yl cupful. Flour, V/ 2 cupfuls, mixed 
 Sugar, V/ 2 cupfuls, rubbed with 
 
 for an hour or three- Cream' tartar, Ys teaspoon- 
 quarters, ful. 
 
 Eggs, 6, beaten separately, Vanilla, 1 teaspoonful. 
 
 then add Chocolate (Baker's sweet- 
 Milk, Yz cupful, mixed with ened), 1 teacupful, 
 Soda, Vi teaspoonful. grated. 
 
 Icing 
 
 Milk, 1 tablespoonful (or Chocolate, 2 bars. 
 
 more). Butter, l / 2 teaspoonful. 
 
 Water, 1 tablespoonful. Vanilla, 1 teaspoonful. 
 Sugar, y 2 cupful. 
 
 Cake should be baked in square tins and must be 
 broken. 
 
51 
 
 CHOCOLATE CAKE 
 (a la Tante Eunice) 
 
 Butter, 1 cupful. Eggs, 4. 
 
 Sugar, 2 cupfuls, assimi- Milk, ^ cupful. 
 
 lated. Soda, V* teaspoonful. 
 
 Flour, 3 cupfuls. 
 
 To be baked thin to pile. 
 
 Filling 
 
 Chocolate, % lb. Milk, 1 cupful. 
 
 Eggs, yolks of 2. Sugar, 1 cupful. 
 
 Either boil the milk and pour it on the others, or put 
 all in a dish and simmer on the tea-kettle. 
 
 COFFEE CAKE 
 (Aunt Eunice) 
 
 To be made when hens refuse to lay. 
 
 Sugar, 1 cupful. Soda, 1 teaspoonful. 
 
 Butter, 1 cupful, assimi- Allspice, 1 teaspoonful. 
 
 lated. Cinnamon, 1 tablespoonful. 
 
 Molasses, 1 cupful. Cloves, y 2 teaspoonful. 
 
 Coffee, 1 cupful, very cold. Pastry flour, enough to 
 Raisins, 1 lb., chopped. make a batter. 
 
 FRUIT CAKE 
 (Mrs. Hart) 
 
 Flour, 1 lb. Citron, 1 lb. 
 
 Butter, 1 lb. Nutmegs, 3. 
 
 Currants, 2 lbs. Mace, J4 teaspoonful. 
 
 Sugar, 1 lb. Brandy, 3 wine-glasses. 
 
 Eggs, 1 lb. Cinnamon, 1 teaspoonful. 
 Raisins, 2 lbs. 
 
 Cut citron in thin slices and put in a layer of cake 
 and a layer of citron until it is all used. Beat yolks 
 and whites of eggs separately. 
 
52 
 
 ALMOND JUMBLES 
 
 Eggs, 1. Flour, 3 cupfuls, pastry. 
 
 Sugar, \$i cupfuls, granu- Lemon, grated rind of 1. 
 
 lated, or 2 cupfuls, Almonds, blanched and 
 powdered. chopped. 
 
 Butter, 1 cupful. 
 
 Mould together thoroughly. Roll out thin. Brush 
 them over with a beaten egg and scatter chopped 
 blanched almonds over them. Bake in a greased tin. 
 
 LADY BALTIMORE 
 (H. S. Campbell) 
 
 Butter, 1 cupful. Eggs, whites of 6. 
 
 Sugar, 3 cupfuls. Baking powder, Z level tea- 
 Flour, 3yi cupfuls. spoonfuls. 
 
 Sweet milk, 1 cupful. Rose water, 1 teaspoonful. 
 
 Cream the butter; add the sugar gradually, beating 
 continuously; then the milk and the flavoring; next 
 the flour, into which the baking powder has been 
 mixed, and, lastly, the stiffly beaten whites of the eggs, 
 which should be folded lightly in the dough. Bake in 
 three large layer-cake pans, in an oven that is hotter 
 than it would have to be for loaf cake. 
 
 Filling 
 
 Sugar, 3 cupfuls, dissolved Chopped raisins, 1 cupful. 
 
 in Chopped nut meats, 1 cup- 
 Boiling water, 1 cupful, ful (pecans preferred). 
 
 cooked till it threads. Figs, 5, cut in very thin 
 Eggs, whites of 3, beaten strips. 
 
 stiffly. Stir constantly. 
 
 With this, cover both the top and sides of the cake. 
 
53 
 PASTRY 
 
 GREEN TOMATO MINCE-MEAT 
 (Mrs. Charles Haskell) 
 
 Green tomatoes, 4 qts., Suet, 1 large cupful, 
 chopped fine, drained chopped, 
 
 and covered with Cider vinegar, 1 large cup- 
 Cold water. Cook 30 min- ful, 
 
 utes. Drain well. Add Cinnamon, 1 teaspoonful. 
 
 Brown sugar, 2 lbs. Cloves, 1 teaspoonful. 
 
 Seedless raisins, 1 lb. Nutmeg, 1 teaspoonful. 
 
 Citron, i/i lb., chopped. Cold coffee and sherry, 
 
 enough to moisten. 
 
 Use meat grinder. Cook until thoroughly done, 
 finally adding cinnamon, clove and nutmeg. Add the 
 coffee and sherry when cold. 
 
 APPLE TARTS 
 Butter, 1 cupful. Pastry flour, 4 cupfuls. 
 
 Mix with water and make a very light paste. Roll 
 out flat, not too thin; fill the tarts with sliced apple, 
 sugared. When cold, put apple jelly on top. 
 
 LEMON PIE (Delicious) 
 (A. B. Coit) 
 
 Eggs, 6, yolks and whites. Sugar, iyi cupfuls. 
 
 Cream, 4 tablespoonfuls. Lemons, 2, juice and 
 Butter, 4 tablespoonfuls, grated rind of 2 large 
 
 melted. lemons. 
 
 Mix egg-yolks, sugar and melted butter thoroughly. 
 Add lemon-juice and grated rind and cream, and, last- 
 ly, fold in the well-beaten whites and bake in a deep 
 pie-plate of medium size. 
 
54 
 
 APPLE JONATHAN 
 (Miss Campbell's Mary) 
 
 Flour, V/ 2 cupfuls. Salt, a little. 
 
 Lard, 1 big tablespoonful, Sugar, a little. 
 
 rubbed through flour Ice water, enough to 
 
 with hands. moisten. 
 
 Butter, y 2 cupful, cut in 
 
 with knife through 
 
 flour and lard. 
 
 This makes the crust. 
 
 Molasses, 1J4 cupfuls, Nutmeg, a little. 
 
 scant. Cinnamon, a little. 
 
 Sugar, y 2 cupful. Water, 1 tablespoonful. 
 
 Roll out crust rather thick and line a very deep tin, 
 cutting a round out of the dough in the bottom of 
 pan. Fill full with sliced apples and pour over them 
 the molasses, sugar, nutmeg, cinnamon and water, 
 mixed. Cover with top crust. Set pan into another 
 pan filled with water. Cover. Bake slowly 5 hours. 
 Uncover and bake one-half hour longer. 
 
 OLD-FASHIONED FRIED APPLE PIES 
 (Mrs. H. T. Brown) 
 
 Flour, 2 cupfuls. Butter, 1 tablespoonful. 
 
 Baking powder, 2 teaspoon- Sugar, 2 tablespoonful s. 
 
 fuls, Salt, a little. 
 
 Lard, 1 tablespoonful. Eggs, 1. 
 
 Cut in shortening; roll out on board; cut with a 
 saucer; fill with apple prepared as below; wet edges; 
 fold over ; pinch together and fry in deep lard. 
 
55 
 
 FILLING FOR PIES 
 
 Evaporated apple, i package, washed, picked over 
 and soaked over night in cold water. In the morn- 
 ing, drain well, put in double boiler with brown sugar 
 and cook 2 or 3 hours. Take off, and when cool add 
 salt, cinnamon, rose water, lemon, juice and grated 
 rind; orange, juice and grated rind, to taste. Put a 
 good teaspoonful in each pie, with butter size of a pea. 
 
 PUMPKIN PIE 
 
 Stewed pumpkin or canned Sugar, 2 tablespoonfuls. 
 
 Hubbard squash, 8 Ginger, J4 teaspoonful. 
 
 cupfuls. Cinnamon, J/£ teaspoonful. 
 
 Rich milk, 1 cupful. Salt, % teaspoonful. 
 
 Eggs, 1. Brandy, 1 teaspoonful. 
 Flour, 01 tablespoonful. 
 
 After filling the pie, take 4 or 5 tablespoonfuls of 
 cold milk and distribute carefully over top of pie. 
 
56 
 PUDDINGS 
 
 DELMONICO PUDDING 
 
 Milk, 1 qt. Sugar, 5 tablespoonfuls. 
 
 Eggs, 5. Salt. 
 
 Corn starch, 3 tablespoon- 
 fuls. 
 
 Save i cupful of milk and scald the rest. Stir the 
 yolks of the eggs, the corn starch and the sugar with 
 the cold milk ; add salt, and pour into the boiling milk. 
 Stir until it is cooked. 
 
 Frosting 
 
 Whites of eggs. Vanilla, y 2 teaspoonful. 
 
 Sugar, 3 tablespoonfuls. 
 
 Bake the cake until the top is stiff. Frost with the 
 eggs, sugar and vanilla. 
 
 FRENCH PUDDING 
 (a la M. G. Metcalf) 
 
 Milk, 1 qt., boiled and Eggs, 2, beaten, and with 
 
 thickened with milk thrown over. 
 
 Flour, 1 tablespoonful. Vanilla. 
 
 Sugar, 2 tablespoonfuls. Brown sugar, 1 cupful. 
 
 Set the brown sugar in a slow oven till it gets a 
 good brown. Sprinkle a little in a tin pudding-mould, 
 turn in the pudding and sprinkle a little more on the 
 top. Set the mould in a deep pan of cold water and 
 put it in a slow oven for an hour and a half ; then set 
 it away to stiffen. 
 
 Sauce 
 Burnt sugar. Use the re- Cream, y 2 tumblerful, 
 mainder, dissolved in 
 
 Turn it over the pudding just before sending it to 
 the table. The pudding should be made the day be- 
 fore use. 
 
57 
 
 COLD RICE PUDDING 
 
 Rice, Yt cupful, boiled in Butter, size of an egg. 
 
 Milk, 1 pt. When done, Granulated sugar, ^ cup- 
 remove, and add ful. 
 
 Cold milk, 1 pt. Lemons, grated rind of Y*. 
 
 Eggs, yolks of 3, well Salt, J4 teaspoonful. 
 
 beaten. Seeded raisins, J4 cupful. 
 
 Put into medium-hot oven and bake, watching the 
 mixture carefully, so as to give the raisins a stir with 
 the spoon, in order to better distribute them through 
 the mixture; then leave a little longer to finish bak- 
 ing. Do not let the pudding stay in the oven, trust- 
 ing to luck that it will come out all right. Watch it 
 and take it out as soon as the custard sets and it is a 
 pretty bronze on top. 
 
 Frosting 
 
 Eggs, whites of 3, whipped Confectioner's sugar, and 
 with a sufficient amount Lemon juice, to flavor, 
 of 
 
 Put this mixture on top of the pudding. Let it 
 stand in the oven long enough to blister pretty brown 
 spots on top, but not long enough to cake the frosting 
 at all. The great charm of this pudding lies in its 
 being properly baked, so that the whole is a soft cus- 
 tard with a delicious, soft white frosting. 
 
 RICE PUDDING 
 
 Milk, 3 pts. Sugar, 3 tablespobnfuls. 
 
 Rice, Z x / 2 tablespoonfuls. Salt, a little. 
 
 Butter the dish well. Wash rice. Pour boiling 
 water three times over it and drain off. Then put in 
 pudding-dish and pour the milk, boiling, over it. Add 
 sugar and salt. Bake 2 hours in a slow oven, stirring 
 occasionally. 
 
58 
 
 CREAM OF RICE PUDDING (Iced) 
 
 Milk, 1 qt. Vanilla, 1 teaspoonful. 
 
 Rice, Yz cupful. Cream, }4 pt, whipped. 
 
 Salt, to taste. Candied cherries, y 2 lb. 
 Sugar, 1 cupful. 
 
 Cook rice, salted, in milk, till soft. Add sugar and 
 vanilla while cooling. When cold, add whipped 
 cream and cherries. Put in ice-box and chill thor- 
 oughly. 
 
 INDIAN PUDDING 
 (Kate Flannigan) 
 
 Milk, W/z pts. Molasses, 1 cupful, scant. 
 
 Indian meal, 1 cupful, Salt, pinch, 
 white. 
 
 Scald milk in double boiler. Add meal gradually. 
 Add molasses and put on back of range. Cook slow- 
 ly 15 or 20 minutes. Pour into a buttered pudding 
 dish and set away to cool. Let it get cold. Then pour 
 over the top 1 pint cold milk. Do not mix, but let it 
 trickle down through. Leave for a time. Put in 
 the oven and bake very slowly for hours. 
 
 INDIAN PUDDING 
 
 Yellow corn-meal, 2 table- Molasses, 1 tablespoonful. 
 
 spoonfuls. Brown sugar, 1 cupful. 
 
 White corn-meal, 1 table- Eggs, 2. 
 
 spoonful. Salt. 
 Miilk, 1 qt., rich. 
 
 Scald milk. Mix the two meals with a little cold 
 milk before adding to hot milk. Cook 10 minutes, 
 stirring constantly. Cool and add molasses, sugar, 
 salt and 2 well-beaten eggs. Bake in slow oven for 
 4 or 5 hours. 
 
59 
 
 FRUIT CARROT PUDDING 
 
 Suet, 1 cup, creamed; add Raisins, 1 cupful, seeded 
 Bread-crumbs, 2^ cupfuls, and cut. 
 
 stale, and Currants, Y\ cupful. Dredge 
 Carrots, 1, grated. with 
 
 Eggs, yolks of 4, beaten Flour, y$ cupful, mixed 
 
 till light. Add gradu- and sifted with 
 
 ally Salt, \y 2 teaspoonfuls, 
 
 Brown sugar, 1% cupfuls, Cinnamon, 1 teaspoonful, 
 
 still beating. Nutmeg, y 2 teaspoonful, 
 
 Lemons, grated rind of 1, Cloves, % teaspoonful, all 
 
 added to above mix- added to other mixture. 
 
 ture, and Eggs, whites of 4 then add- 
 Vinegar, 1 tablespoonful, ed, beaten stiff. 
 
 strong. 
 
 Turn into a buttered mould decorated with raisins 
 and citron. Cover and steam 3% hours. Serve with 
 Mousselaine Sauce. 
 
 FRENCH BLACK PUDDING 
 
 Butter, 1/2 cupful. Eggs, 4, beaten separately. 
 
 Sugar, y 2 cupful. Flour, y 2 cupful. 
 
 Molasses, 1 large cupful. Soda, % teaspoonful. 
 Wine, Yz wine-glass. 
 
 Bake one-half hour, and serve with wine sauce. 
 
 CHERRY SPONGE 
 
 Sugar, 1 cupful. Gelatine, y 2 boxful, dis- 
 
 Water, 1 cupful, bring to a solved in a cupful of 
 
 boil, and add Water, in which cherry- 
 Cherries, 1 qt., pitted and pits have been stewed. 
 
 stemmed. Add. 
 
 Simmer the first three ingredients for 10 minutes, 
 then press through a colander. Add the gelatine and 
 set aside to thicken. When almost ready to set, whip 
 to a froth, fold in the stiffly beaten whites of 2 eggs 
 and pour into individual moulds. When firm, turn 
 out and decorate with cherries and cream. 
 
60 
 
 MARSHMALLOW RASPBERRY FLUFF 
 
 Cream, 1 pt. Marshmallows, J4 cupful, 
 Eggs, white of 1, stiffly finely chopped. 
 
 beaten. Sugar, to taste. 
 Raspberries, V/ 2 cupfuls. 
 
 Chill the cream and whip until thick, then fold in 
 the egg, and sweeten to taste. Add the raspberries 
 and marshmallows (cut in pieces) and sprinkle them 
 through the cream; then arrange in a chilled serving 
 dish. 
 
 BROWN BETTY 
 (Portia Smiley) 
 
 Layer of apples cut in ir- Layer of fine bread-crumbs 
 
 regular pieces. made of soft part of 
 
 Layer of brown sugar. bread, dotted with 
 
 pieces of butter. 
 
 Repeat. A layer of sugar on top. 
 Make a sauce of 
 
 Brown sugar, y 2 cupful. Nutmeg, 54- 
 
 Butter, y 2 cupful. Boiling water, 54 cupful. 
 
 Cinnamon, 1 teaspoonful. 
 
 Pour evenly over the top. Bake in a slow even 3 
 hours. 
 
61 
 DISHES FOR DESSERT 
 
 STRAWBERRY SHORTCAKE 
 
 Pastry flour, a cupfuls, Salt, ^ teaspoonful. 
 
 mixed and sifted. Butter, % cupful, worked 
 Baking powder, 4 tea- in with finger-tips. 
 
 spoonfuls. Milk, Y\ cupful. 
 
 Toss on a slightly floured board and divide into 
 halves. Pat and roll each half separately to fit a 
 Washington pie or round-layer cake tin. Put in tins 
 which have been buttered, and bake in a hot oven 
 from 12 to 15 minutes. 
 
 Strawberries, 1 boxful. Sugar, 1 cupful. 
 
 Pick over, wash, drain and hull strawberries. Cut 
 in quarters, put into an earthen dish, and sprinkle 
 with sugar to taste; about 1 cupful is usually re- 
 quired for each boxful of strawberries and 1 boxful of 
 berries is required for each shortcake. Place on back 
 of range until warmed, then crush slightly. Split 
 shortcake and spread cut surfaces with butter. Put 
 the berries between and on top of the layers, spreading 
 each time on a cut surface. Cover with whipped 
 cream. 
 
 HUCKLEBERRY DESSERT 
 
 Stew huckleberries, sweeten, add lemon-juice or 
 vinegar and pour hot over squares (3 inches) of fried 
 bread. Or 
 
 Butter a baking dish. Put in buttered bread, then 
 some blueberries, a little salt and a squeeze of lemon 
 and some sugar. Then more bread, etc. On top put 
 slices of bread, buttered both sides. 
 
62 
 
 FRUIT DESSERT 
 
 Cut the rind of tangerines into fine straws. Boil in 
 a syrup of sugar and water until tender. Pour over 
 the fruit, either whole, peeled with a sharp knife or 
 quartered. Serve icy-cold with stewed prunes in an- 
 other glass dish. 
 
 VANILLA ICE CREAM FOR LALLA ROOKH , 
 (A. K. Sturges) 
 
 Milk, 1 pt. Eggs, yolks of 6. 
 
 Vanilla beans, J4. Sweet cream, 1 pt. 
 
 Powdered sugar, y 2 lb. Jamaica rum, 2 scant gills. 
 
 Boil the milk in a sauce-pan with the vanilla 
 bean. Put in a vessel the powdered sugar and eggs, 
 and with a spatula mix thoroughly for io minutes. 
 Then add to the boiling milk and stir 2 minutes longer. 
 Pour the whole into a sauce-pan and place on a mod- 
 erate fire for 5 minutes, stirring all the time with a 
 spatula and being careful not to let it boil. When 
 thick like custard, take off the fire and add imme- 
 diately the cream, still beating for 2 minutes more. 
 Cool for one-half an hour ; strain into freezer. When 
 nearly frozen, add 1 scant gill of Jamaica rum, or add 
 chopped Canton ginger. 
 
 BOILED CUSTARD 
 (E. N. Rhoades) 
 
 Eggs, 2 yolks. Salt, % teaspoonful. 
 
 Sugar, Vi cupful. Hot milk, 2 cupfuls. 
 
 Cornstarch, 1 teaspoonful. Vanilla, J4 teaspoonful. 
 
 Beat eggs; add sugar, cornstarch and salt. Add to 
 hot milk and cook in double boiler till thick. 
 
 Custard with ginger in it lightly frozen makes a de- 
 licious dessert. — (A. C. A. B.) 
 
63 
 
 VANILLA ICE CREAM 
 
 Condensed milk, 1 can, Vanilla, to taste, or 
 
 Borden's Eagle brand. Strawberries, a boxful, 
 Cream, 1 pt., heavy. crushed and sweetened 
 
 Milk, 1 qt. to taste. 
 
 Sugar, 3 tablespoonfuls. 
 
 RASPBERRY-CURRANT ICE 
 
 Water, 4 cupfuls. Raspberry juice, 2 /z cupful. 
 
 Sugar, V/$ cupfuls. Currant juice, V/3 cupfuls. 
 
 Make a syrup by boiling water and sugar 20 min- 
 utes. Then cool. Pick over, mash raspberries and 
 strain through double cheese-cloth. Pick over, re- 
 move stems and mash currants and strain. Add syrup 
 to raspberry and currant- juice and freeze, using three 
 parts finely crushed ice to one part rock salt. 
 
 LEMON SHERBET 
 (for Church Picnic) 
 
 Water, 1 gal. Lemons, juice of 12. 
 
 Sugar, 4 lbs. Gelatine, 1 two-oz. package. 
 
 Lemons, rind of 4. 
 
 Mix all together and proceed same as for ice 
 cream. I always dissolve gelatine before mixing and 
 put sugar in water several hours before putting in 
 other ingredients. A very good way is to boil the 
 water, then put in sugar and let it get thoroughly cold. 
 
 CURRANT SHERBET 
 
 Dissolve a tumbler of red currant jelly in a pint of 
 cream and add a little sugar if not sufficiently sweet. 
 Soak a heaping tablespoonful of gelatine in a little 
 water, beat it into the cream thoroughly and pour the 
 mixture into a mould to harden. When firm turn out 
 and garnish with perfect clusters of fresh currants. 
 Serve plain or with cream. 
 
64 
 
 MAPLE PARFAIT 
 (Miss Martha Miller) 
 
 Cream, 1 pt., whipped stiff. Eggs, yolks of 4. 
 
 Maple syrup, 34 cupful, 
 boiled down to ^ cup- 
 ful. 
 
 Pour the maple syrup, hot, over the yolks of eggs 
 and stir in double boiler till the mixture adheres to 
 the spoon. Whip gradually into the whipped cream. 
 Put into a mould with cover which has also been wet. 
 Pack in ice and salt for 3 hours or more. 
 
 MILK SHERBET 
 (Ella Newton Rhoades) 
 
 Sugar, 2 cupfuls. Lemons, 3. 
 
 Oranges, 4, grated, rind Milk, 4 cupfuls. 
 of 2. 
 
 Put sugar in bowl, add grated rind and juice of 
 fruit ; add milk, and when sugar is dissolved, freeze. 
 
 MARSHMALLOW CREAM 
 
 Eggs, white of 1, beaten to Sugar, 2 tablespoonfuls, 
 a foam. folded in. 
 
 Cream, J^ pt., heavy. Con- Vanilla, few drops. 
 
 ti'nue beating until stiff. Marshmallows, 2 dozen, cut 
 
 in quarters. 
 
 ORANGE SHERBET IN ORANGE CUPS 
 
 Make the cups by cutting a slice from the top of 
 each orange and removing the pulp and juice to use 
 for the sherbet. Cut each cup into points and set 
 away on ice. At serving-time, place the cups upon 
 pretty plates, garnished with holly, and fill with 
 orange sherbet, pressing, through pastry bag and tube, 
 upon each one, a star of whipped cream. 
 
65 
 
 WINE CREAM 
 (Frau Richter) 
 
 Wine, 1 bottle of good, Eggs, 10. 
 
 cold white wine. Lemons, juice of 2. 
 
 Sugar, y 2 lb., rubbed on Cornstarch, 1 level spoon- 
 lemon peel=good cup- ful, mixed with 
 
 ful of cut sugar. Water, cold. 
 
 Beat well together. Put over the stove till it begins 
 only to cook. Pour into glass dishes and eat the 
 same day. 
 
 LEMON CREAM 
 (Frau Eichwede) 
 
 Eggs, 6. Gin, 1 teaspoonful. 
 
 Sugar, M tt>.=*/2 cupful. Gelatine, 15 to 17 gram, or 
 
 Lemon peel, J4, and all the 8 to 10 sheets, dis- 
 
 juice. solved in 
 
 White wine, y 2 small wine- Hot water, 2 small cupfuls. 
 
 glassful. 
 
 Yolks stirred with sugar half an hour, lemon and 
 wine added, gelatine when cool, stirred till it begins 
 to thicken, and last, the whites. 
 
 COFFEE CUSTARD 
 
 Coffee, V/ 2 cupfuls. Eggs, 2. 
 
 Milk, enough to make a Cornstarch, 1 heaping 
 
 quart when added to tablespoonful. 
 
 the coffee. 
 
 Scald till thick. 
 
66 
 
 A NICE DESSERT OF APPLES 
 
 Apples, 2 lbs., green. Lemons, juice and grated 
 
 Sugar, 1V4 lbs. rind of 1, large. 
 
 Water, a little. 
 
 Pare the apples and cut them in small pieces, and 
 drop them in a rich syrup made of the sugar and 
 water. As soon as the syrup begins to boil, add the 
 lemon. Boil till the apples become a solid mass. 
 Turn out in a wet mould to stand till cold. Serve on 
 a dish surrounded with boiled custard, or eat with sea- 
 soned cream. 
 
 LEMON TRIFLE 
 
 Lemons, 2, juice of both, Cream, 1 pt., well sweet- 
 grated rind of 1. ened and whipped stiff. 
 Sherry, 1 cupful. Nutmeg, a little. 
 Sugar, 1 large cupful. 
 
 Strain the lemon-juice over the sugar and grated 
 peel, and let lie together 2 hours before adding the 
 wine and nutmeg. Strain again and whip gradually 
 into a frothed cream. Serve in jelly-glasses and send 
 around with cake. 
 
 MISS WARD'S CREAM WHIP 
 
 Rich cream, 1 pt. Sugar, */£ cupful. 
 
 Pale sherry wine, 1 cupful. Eggs, 2, whites, beaten 
 Lemons, 1, large, grated light, 
 
 rind and juice. 
 
 Mix in order given; add more sugar if desired. 
 Stir till sugar is dissolved, then whip; skim off froth 
 and put in whip-glasses. 
 
67 
 
 PRUNE MOULD 
 
 Prunes, 1% lbs. Sugar, 4 ozs. 
 
 Gelatine, y 2 package. Red wine, 2 glassfuls. 
 
 Put the prunes on the fire, covered with cold water. 
 Boil a minute, take off, drain, and take out stones. 
 Crack them, blanch them and take off the brown skin. 
 Dissolve the gelatine in cold water and put on the fire 
 with the sugar. Boil 5 minutes. Add the wine. 
 Place the prunes with a kernel in each in a mould 
 (casserole). Pour in the liquid. When set, pour out 
 and fill center with whipped cream. 
 
 APPLE SNOW 
 
 Apples, 10, good-sized. Sugar, 1 cupful. 
 
 Lemons, 2, juice and grated Eggs, whites of 6. 
 rind. 
 
 Pare, slice and quarter the apples ; steam them until 
 tender, and then run them through the colander and 
 set where they will get ice-cold. When cold, add the 
 lemons, sugar and eggs. Beat all to a froth, and 
 serve immediately in a deep glass dish. 
 
 LEMON SNOW 
 (A. N. Rhoades) 
 
 Sugar, 1 cupful. Lemon juice, % cupful. 
 
 Cornstarch, Vi cupful. Lemon rind, 1 teaspoonful. 
 
 Water, 1 pt. Eggs, 2 whites. 
 
 Mix sugar and cornstarch; add water and boil 5 
 minutes ; cook over hot water 30 minutes ; add lemon 
 and egg whites, beaten stiff; mould, chill and serve 
 with boiled custard. 
 
68 
 
 CANNING 
 
 (Government Receipts Given in Pamphlet Issued by U. S.) 
 
 To can fruit or berries, place them whole in the 
 jars after paring them or picking them, as the case 
 may be. Add the sugar specified and cold water 
 enough to fill the jars brimful. They should be run- 
 ning over. Place the covers on, but do not snap the 
 fasteners down. Boil the fruits as stated below: 
 
 Strawberries . . J^ cupful sugar to each pint jar, 10 min. 
 Blackberries . . y 2 cupful sugar to each pint jar, 10 min. 
 
 Cherries % cupful sugar to each pint jar, 15 min. 
 
 Raspberries . . y 2 cupful sugar to each pint jar, 15 min. 
 
 Currants J4 cupful sugar to each pint jar, 10 min. 
 
 Gooseberries , . % cupful sugar to each pint jar, 15 min. 
 Huckleberries . J4 cupful sugar to each pint jar, 10 min. 
 
 Pineapples J4 cupful sugar to each pint jar, 10 min. 
 
 Pears Yi cupful sugar to each pint jar, 10 min. 
 
 Apricots Yz cupful sugar to each pint jar, 5 min. 
 
 Peaches y% cupful sugar to each pint jar, 10 min. 
 
 Cranberries ... 1 cupful sugar to each pint jar, 45 min. 
 
 Preserved Watermelon Rind, 
 
 1 cupful sugar to each pint jar, 45 min. 
 Crabapples ... % cupful sugar to each pint jar, 30 min. 
 
69 
 
 VEGETABLES 
 
 In the case of vegetables, they require a great deal 
 of cooking, and the times given below are accurate and 
 the results of long experience : 
 
 Asparagus, 
 
 y 2 teaspoonful salt to each pint jar, 3 hours 
 
 Peas x /i teaspoonful salt to each pint jar, 3^ hours 
 
 Cauliflower, 
 
 y 2 teaspoonful salt to each pint jar, 3 hours 
 Tomatoes. 1 teaspoonful salt to each pint jar, 1 hour 
 
 Corn Pinch of salt to each pint jar, 4^ hours 
 
 Spinach Pinch of salt to each pint jar, ij4 hours 
 
 Onions Pinch of salt to each pint jar, 3 hours 
 
 String Beans No salt, 3 hours 
 
 CANNED SWEET, GREEN OR RED PEPPERS 
 
 Wash peppers, cut in halves and remove seeds. Cut 
 in narrow strips like straws ; lay in a bowl, cover with 
 boiling water and let stand 3 minutes; drain well and 
 pack in glass jars as tightly as possible. 
 
 Sugar, 1 cupful. Vinegar, 2 cupfuls. 
 
 Take sugar and vinegar in this proportion and sim- 
 mer 10 minutes; pour over peppers in glass jar till 
 overflowing; seal. 
 
70 
 PICKLES 
 
 PICKLED PEACHES 
 
 Vinegar, 2 qts. Cloves, a few. 
 
 Brown sugar, 4 lbs. Mace, a little. 
 
 Cinnamon, 1 oz. 
 
 Boil together and pour hot over : Ripe peaches, one- 
 half peck, previously paired, and a clove stuck in each. 
 Let it stand till the next morning, when pour off, boil 
 again and pour it over. Repeat this two or three 
 times, till the peaches seem penetrated- with the liquor. 
 Some like free-stone peaches the best and some 
 "clings." If cling-stones, they will require more boil- 
 ing, perhaps three or four times. 
 
 WATERMELON RIND PICKLE 
 
 Melon, 10 lbs. Cloves, Yl oz. 
 
 Sugar, 2 lbs. Cinnamon, 1 oz. 
 
 Vinegar, 1 qt. 
 
 Boil the melon rind in water until tender ; drain the 
 water off ; make a syrup of the other ingredients. Boil 
 all this and pour over the rind boiling hot; drain off 
 the syrup and let it come to a boil; then pour it over 
 the second time and seal jars. 
 
 GREEN GRAPE JELLY 
 
 Gather Catawba grapes before ripening; pick them 
 from the stem, wash them, and put them in a stone 
 jar; set the jar in a kettle of cold water over a hot 
 fire; when the juice comes out of the grapes, take the 
 kettle off and strain the grapes; to each pint of the 
 juice put i pound of the best loaf sugar ; boil 20 min- 
 utes in the kettle. Ripe grape jelly may be made in 
 the same way, boiling 5 minutes before sugar is added 
 and 3 minutes after. 
 
71 
 PRESERVES, JELLIES, ETC. 
 
 SPICED GRAPE JELLY 
 
 Wild grapes, 1 peck, picked Whole cloves, J4 cupful. 
 
 over, washed, drained Cinnamon, % cupful, stick. 
 
 and stemmed. Granulated sugar, 6 lbs., or 
 Vinegar, 1 qt. 3 qts. 
 
 Heat the grapes, vinegar, cloves and cinnamon to 
 the boiling-point, gradually, and let simmer till the 
 grapes are soft. Strain through a double thickness of 
 cheese-cloth or jelly-bag; return to preserving kettle, 
 again bring to boiling-point and let simmer 20 min- 
 utes. Add the sugar which has been heated; let sim- 
 mer 5 minutes, or until it jellies, and pour into 
 glasses. Place in a sunny window and let stand 24 
 hours. Cover and keep in a cool, dry place. 
 
 APPLE BUTTER 
 
 Sweet cider, 8 qts., boiled Sugar, 2 lbs. 
 
 down to 4. Add Spice, to taste. 
 
 Chopped apples, 4 qts. 
 
 Boil. 
 
 SPICED GOOSEBERRY JELLY 
 
 Gooseberries, 6 qts. Powdered cloves, 1 table- 
 Sugar, 9 lbs., or 4J4 qts. spoonful. 
 
 Vinegar, 1 pt. Powdered allspice, 1 table- 
 Powdered cinnamon, 1 spoonful, 
 tablespoonful. 
 
 Cook the gooseberries, which have been washed and 
 stemmed, with the sugar, for 1^2 hours. Then add 
 the other ingredients. Boil till it jellies. 
 
72 
 
 MINT JELLY 
 (Mrs. I. Harris Metcalf) 
 
 Apples, 1 cupful (juice) to Sugar, % cupful. 
 
 Wash and cut open apples. Put in kettle with 
 water to almost cover. Boil till cooked thoroughly. 
 Strain in jelly-bags, leaving over night. To a cupful 
 of juice, add seven-eighths cupful sugar. Bring to a 
 boil, stirring constantly. Boil till a drop jellies on a 
 saucer when dropped from the spoon. Remove from 
 stove ; hang a cheese-cloth bag full of mint-leaves over 
 the edge of the kettle and press with back of wooden 
 spoon till the desired flavor has been secured. Color 
 the desired shade with leaf green. Pour into jelly- 
 glasses which have been boiled in pan on the stove. 
 When cold, pour melted paraffin over the jelly, cover 
 and set away. 
 
 APPLE JELLY 
 
 Apples, a preserving-kettle Cinnamon, a stick, broken 
 
 full. in small pieces. 
 
 Water, to cover % of the Cut sugar, 1 lb., or granu- 
 
 way. lated sugar, 2 cupfuls. 
 
 Lemon rind, to taste. Lemon juice, 1 tablespoon- 
 Cloves, a handful. ful. 
 
 Isinglass, ]/ 2 oz. 
 
 Put the apples in a preserving-kettle, peeled and 
 cored. Add as much water as will nearly cover 
 them. Then the lemon rind, cloves and cinnamon. 
 When the apples are reduced to a pulp, strain through 
 a flannel jelly-bag. To each pint of juice, add a pint 
 of sugar, a tablespoonful of lemon-juice and half an 
 ounce of isinglass. Let all boil together for one-half 
 hour. It is then ready for the crocks and is of a 
 lovely amber tint. 
 
73 
 
 WINE JELLY 
 
 Gelatine, y 2 boxful, dis- Sugar, y 2 pt. 
 solved in Wine, y 2 pt. 
 
 Boiling water, iy 2 pts. Lemon, juice of 1. 
 
 Strain. 
 
74 
 CANDY 
 
 CHOCOLATE FILBERTS 
 Shell filberts, lay them on wax paper in tins and 
 pour sweet chocolate which has been softened in a 
 double boiler over them. You will have a delicious 
 home-made confection. 
 
 PEANUT CANDY 
 (Hope Smith) 
 Molasses to cover saucepan. Butter, size of an egg. 
 Salt, 1 pinch. Vinegar, 1 teaspoonful. 
 
 Boil till brittle when put in cold water, and pour 
 over chopped peanuts in a greased pan. 
 
 BALTIMORE CARAMELS 
 (Helen Campbell) 
 Baker's unsweetened choco- Milk, J4 cupful. 
 
 late, % lb. or Yi cake. Butter, size of an egg. 
 Sugar, 2 cupfuls. 
 Boil 20 to 25 minutes. 
 
 FUDGE 
 (H. A. Robeson) 
 Sugar, 3 cupfuls. Butter, size of an egg. 
 
 Milk, Yi cupful, boiled till When taken from fire, 
 
 sugar is dissolved. add 
 
 Chocolate, V 2 cake, grated. Vanilla, 1 teaspoonful, and 
 When it thickens, add beat. 
 
 SOUR MILK FUDGE 
 Cocoa, 3 heaping table- Butter, size of a large wal- 
 
 spoonfuls. nut. 
 
 Sugar, 3 cupfuls. Vanilla, 1 teaspoonful. 
 
 Sour milk, J^ cupul. 
 
 Mix cocoa and sugar together. Add some milk and 
 butter. Stir often and cook till it forms a soft ball in 
 water. Remove from fire and beat in vanilla well. 
 Put in buttered pan and mark before it is cold. 
 
75 
 BEVERAGES 
 
 MRS. GEDDES' RULE FOR COFFEE 
 (M. B. Campbell) 
 
 Coffee, 1 large cupful. Eggs, 1, shell included. 
 
 Mix until every grain of coffee is covered with egg. 
 Pour on cold water enough to cover the coffee. Let 
 that come to a boil, then add i pint of boiling water. 
 Let it boil slowly io or 15 minutes. Add 1 cupful 
 of cold water, and let it stand 5 minutes to settle. 
 
 HOW TO MAKE GOOD COFFEE 
 
 Allow a rounded tablespoonful for each cupful of 
 water. Mix the coffee with just enough raw egg to 
 moisten, then add one-half cupful of cold water; put 
 into a scalded coffee-pot; add the boiling water; boil 
 3 minutes; add another one-third cupful cold water 
 and stand on back of stove for 10 minutes. 
 
 RUSSIAN TEA 
 
 The genuine "Russian" tea is not tea made and al- 
 lowed to cool, but tea just brewed. One teaspoonful 
 of tea is allowed to each cup of boiling water, which 
 is then allowed to steep on the hearth or table for 15 
 minutes. The glasses are then filled three-quarters 
 full of cracked ice, chipped so fine that it cools the 
 tea immediately, and then boiling tea poured on. One 
 teaspoonful of lemon-juice and 1 slice of lemon com- 
 pletes the cup which "cheers." 
 
 Sassafrass Tea, to be taken with ginger-bread. 
 Serve in tall brown and yellow mugs. 
 
76 
 
 MIXTURE FOR TEA 
 
 Oolong, Yi lb. Hyson, % lb. 
 
 Souchong, J4 lb. Orange Pekoe, 2 ozs. 
 
 SAUTERNE CUP 
 
 Sauterne, 2 qts. Lemons, juice of 6. 
 
 Ginger ale, 2 bottlefuls. Mint. 
 
 Maraschino, 1 glassful. Slices of oranges. 
 
 Orange curacao, 1 glassful. Strawberries or 
 
 Brandy, 1J4 glassfuls. Cherries. 
 
 Pour ginger ale on, last minute, over blocks of ice, 
 using 3 bottlefuls if desired, and more maraschino if 
 not sweet enough. 
 
 SAUTERNE CUP 
 (Prof. William Macdonald) 
 
 Sauterne, 2J4 bottlefuls. 
 Sherry, 2 glassfuls. 
 Maraschino, 1 glassful. 
 Lemons, 4. 
 
 Apollinaris, 1 bottleful. 
 
 Ginger ale, 3 bottlefuls, 
 
 Sugar. 
 
 Slices of pineapple. 
 
 DME INGREDIENTS FOR TEMPERANCE PUN' 
 
 (Mabel) 
 
 Lemon phosphate. 
 
 Currant shrub. 
 
 Raspberry shrub. 
 
 Ginger. 
 
 Phosa. 
 
 Coffee. 
 
 Pepper. 
 
 Sugar. 
 
 Salt. 
 
 Orange-juice. 
 
 Vanilla. 
 
 Strawberries. 
 
 Tea. 
 
 Pineapple. 
 
 A NEW HAMPSHIRE 
 
 HAY-TIME DRINK 
 
 Powdered ginger, 1 heap- 
 ing tablespoonful. 
 Vinegar, 1 cupful. 
 
 Lemons, 4. 
 Sugar, 2 cupfuls. 
 Ice-water, 2 qts. 
 
 Mix first ingredients and pour water over them, 
 stirring till sugar is dissolved. 
 
77 
 
 PICNIC LEMONADE 
 (from American Cookery) 
 
 Wash and roll the lemons and lay them in the oven. 
 Allow one-half cupful of granulated sugar to each 
 lemon. Grate the rind over sugar. Press juice into 
 a bowl. Strain into a glass fruit jar and add sugar 
 and grated rind. Seal and put in picnic basket. A 
 tablespoonful in a glass of ice-water makes a delicious 
 drink. 
 
 PINEAPPLE-WATER 
 
 Pineapple-water forms the basis for many de- 
 licious drinks, as I learned from Manuel, who was an 
 expert on Jamaica drinks. 
 
 Pineapples, 1. Ginger-root, a few pieces. 
 
 Water, 1 qt. 
 
 Soak the parings and cone of the pineapple in the 
 water for 3 days, or till fermented. Add ginger root 
 and boil till soft. Strain and set away for future use. 
 Excellent to add to most summer drinks. If it is de- 
 sired stronger, put all the pineapple in. 
 
 PENASIBO FLIP 
 Grape juice, 1 part. Pineapple-water, a little. 
 
 Ginger ale, 3 parts. Sugar, a little. 
 
 Lemons, 1 or 3 to a bottle Mint, a little, 
 of ginger ale. 
 
 GINGER BEER 
 Boiling water, 4 qts. Cream tartar, 1 large table- 
 
 Ginger root, 1J4 ozs., spoonful. 
 
 bruised. Brown sugar, 2J3 cupfuls. 
 
 Lemons, 2, sliced thin. 
 
 Pour boiling water over other ingredients. When 
 cool, add 2 yeast-cakes. Let it ferment 24 hours, then 
 strain through cheese-cloth and bottle. It improves 
 by keeping 2 or 3 weeks, unless the weather is very 
 hot. 
 
78 
 
 GINGERED LIME IN TALL GLASSES 
 
 Lime-juice, 2 tablespoon- Sugar, 3 tablespoonfuls. 
 
 fuls. Ice or 
 
 Jamaica ginger, Vt tea- Carbonated water. 
 
 spoonful, scant. 
 
 Mix first ingredients and fill glass with ice or car- 
 bonated water. 
 
 JAMAICA FRUIT PUNCH 
 (Manuel Lopez) 
 
 Enough for six people. 
 
 Pineapples, 1. Ginger ale, 1 bottleful. 
 
 Grape-fruit, 3. Lithia water, 1 bottleful. 
 
 Oranges, 4. Sherry wine, 1 tablespoon- 
 Lemons, 3. ful. 
 
 Malaga grapes, y 2 lb. Brandy, 1 tablespoonful. 
 
 Ginger. Jamaica rum, y 2 tumblerful. 
 Cider, 1 cupful. 
 
 Cut and peel pineapple. Put all together with piece 
 of ginger on fire to boil for about 4 hours. Set it in 
 ice-box for 2 days before ready to use. When ready, 
 strain through a sieve. Pineapple skin must be 
 squeezed. Add grape-fruit and oranges and lemon- 
 juice, all strained. Then add cider, ginger ale, lithia 
 water and one-quarter cupful sugar. Remove seeds 
 from grapes. Press them with your finger and drop 
 into mixture. Then, lastly, add Jamaica rum. 
 
 SUMMER DRINKS 
 yi claret. 2 /z ginger ale. 
 
 Vi grape-juice. 34 ginger ale. 
 
 A little gin. Ginger ale. 
 
 Juice and bit of rind of 1 A little sugar, 
 lime. 
 
79 
 
 SABBAGLIONI 
 (Mrs. J. Flagler) 
 
 Eggs, 1 white. Eggs, 4 yolks. 
 
 Marsala. Milk or cream. 
 
 A half egg-shell filled with Marsala three times 
 poured over the well-beaten eggs. Sugar to taste, 
 beating continually over slow fire. 
 
 LEMON SHRUB 
 
 Lemons, juice of 6. White whiskey, 3 pts. 
 
 Lemons, rind of 1. Cold water, 3 pts. 
 
 Oranges, rind of 1. Brandy or 
 Sugar, 3 lbs., or loaf. 
 
 Steep the grated peel in the sugar and water to a 
 thick syrup. When cool, strain into it the lemon- 
 juice and liquor. Shake up well, 5 minutes, and bot- 
 tle. Seal bottles and lay on their sides. 
 
 STRAWBERRY SHRUB 
 
 Ripe strawberries, 4 qts. Loaf sugar, 4 lbs. 
 
 Lemons, juice of 4. Brandy, 1 pt., best. 
 
 Mash the berries and squeeze. Add strained lemon- 
 juice. Boil 5 minutes, add sugar, and boil 5 minutes 
 more. Skim when cold and add brandy. Cork 
 tightly. 
 
 MINT DRINK 
 
 Mint, 5 sprigs. Sugar, to taste. 
 
 Lemons, 2. Ginger ale, 1 bottleful. 
 
 Wash mint and shake with ice till crushed. Wash 
 lemons, roll, grate a bit on sugar, squeeze and put with 
 mint in ice-box to soak. When ready to serve, put in 
 pitcher with ice, ginger ale and a sprig of mint ; sugar 
 to taste. 
 
80 
 
 ROBERTA'S EGG-NOGG 
 (S. P. Babcock) 
 
 For 25 people or more. 
 
 Eggs, 24. Brandy, 2 cupfuls. 
 
 Granulated sugar, 4 cup- Medford rum, 2 cupfuls. 
 fuls. Cream, 3 qts. 
 
 Separate eggs, beat yolks very light, add sugar and 
 beat well; add brandy and rum. Whip cream to a 
 froth and add. Beat whites stiff and add last and stir 
 thoroughly. May be made in the morning to use in 
 the afternoon. If too strong, add more cream. If 
 too rich, add more milk and sweeten to taste. 
 
 FRUIT COCKTAILS 
 
 Grape-fruit, oranges and grapes. Equal parts 
 brandy, curacao and maraschino; skimp brandy. Or 
 
 Pineapple, Lemons, juice of 3. 
 
 Cherries, Sugar, to taste. 
 
 White grapes, Good brandy, a little. 
 Curasao, 3 sherry glassfuls. 
 
 FRUIT DRINK 
 (Mabel Rathbun) 
 
 Sugar, 2 cupfuls. Grape-juice, 1 qt., unfer- 
 Hot water, 1 cupful, boiled mented. 
 
 1 minute with sugar. Oil of cinnamon, 2 drops. 
 
 Lemon-juice, 1 cupful. Oil of cloves, 1 drop. 
 
 Sweet-cider, 1 qt. Alcohol, 1 teaspoonful. 
 
 Put a large piece of ice in the bowl and pour punch 
 over it. 
 
81 
 MEAD 
 
 Boiling water, 3 pts., Wintergreen or 
 poured over Sassafras, 1 oz. 
 
 Loaf sugar, 3 lbs. 
 
 Stir well, then let cool. 
 
 Tartaric acid, 3 ozs. Eggs, whites of 3, well 
 
 beaten. 
 
 Stir again and bottle. This syrup will keep any 
 length of time. To use, put about 2 tablespoonfuls 
 syrup into glass. Fill up with carbonated soda-water; 
 or a less expensive way is to fill glass about two-thirds 
 full of ice-water, then add a rather small quarter tea- 
 spoonful baking soda, stir rapidly and drink while 
 effervescing. 
 
 COCKTAIL 
 
 Old Tom gin, 54. Squeezing of lemon rind. 
 
 Italian vermouth, X U. 
 
 Ice and shake till a bead is on the shaker. 
 
 YOSEMITE COCKTAIL 
 (1901 Chief Coolie of Ann Arbor) 
 
 French vermouth, Yz. Frappe. 
 
 Plymouth gin, Yz. 
 
 Squeeze lemon rind above glass. 
 
82 
 
 MENU GIVEN BY SAME FOR TWO PEOPLE 
 
 Yosemite Cocktail. 
 
 Oysters and Celery. 
 
 Steak, thick with Campbell dressing, viz.: Melted butter, 
 
 juice of 2 or 3 lemons, paprika, Harvey and 
 
 Worcestershire sauces. 
 
 Grilled Potatoes. 
 
 Lettuce Salad with paprika dressing, viz.: Mustard, paprika, 
 salt, little vinegar and lots of oil. 
 
 Camembert Cheese. 
 
 Coffee. 
 
 Serve one very dry wine and Curasao brandy. 
 
83 
 USEFUL RECEIPTS 
 
 K. K. K. OR KIRMESS KOLD KREAM 
 (Dr. Thomas Osborne) 
 
 Take best kidney tallow from Southdown mutton. 
 Try out in large quantity of water, melt and strain 
 cake of fat; repeat several times until fat is entirely 
 free from odor; strain through fine cheese-cloth after 
 the first time. Melt this odorless and fibreless fat; 
 strain through cheese-cloth into shallow pan which is 
 bedded in ice and salt and is as cold as possible. Set 
 in coldest place you can find. The object is rapid 
 crystallization, which improves the texture. 
 
 Best mutton tallow, 1 oz. Oil sweet almonds, 2 ozs. 
 
 Cocoanut oil, 1 oz. Lanolin, 1 oz. 
 
 Heat these thoroughly in heavy china bowl which 
 fits into the outside part of a double boiler, keeping 
 the hot water up around the sides of the bowl and the 
 cover over the bowl. When the lanolin, which is the 
 last to melt, blends with the rest, remove the bowl and 
 beat vigorously with an egg-beater, all the while keep- 
 ing the bowl surrounded with ice-water which is not 
 allowed to grow warm. (This part of the process 
 needs four hands.) When cool and a foamy cream, 
 add gradually: 
 
 Best witch-hazel extract. Simple tincture of benzoin, 
 
 1 oz. 1 teaspoonful. 
 
 If perfume is desired, add at this point. Put into 
 the open end of tubes, which can be procured at the 
 druggist's; fold bottom of tube over twice, and the 
 cream is ready for use after labelling. 
 
64 
 
 DRINK OF NITRATE OF POTASH FOR FERNS 
 
 Once in two or three weeks, treat the fern to a 
 drink of nitrate of potash, which may be bought from 
 the druggist cheaply. One-eighth of a teaspoonful in 
 a pint of warm water after it has had its daily water- 
 ing is sufficient for two good-sized plants. This is 
 used by florists who grow ferns to perfection. Apply 
 the fertilizer to the soil and not to the foliage. 
 
 SOAP 
 (M. R. S.) 
 
 Grease, 6 lbs. Borax, 2 tablespoonfuls. 
 
 Babbitt's lye, 1 can. Sugar, 2 teaspoonfuls, 
 Cold water, 1 qt. scent if desired. 
 
 Ammonia, 1 tablespoonful. 
 
 Put the clear grease into dish-pan and melt it. Put 
 the lye in lard-pail. Add the water and stir with 
 wooden stick until dissolved. Let cool ; remove grease 
 from the fire and pour in lye slowly, stirring all the 
 time. Add the ammonia and stir constantly for 20 
 minutes or half an hour, until soap begins to set. Let 
 stand until hard and cut into square cakes. 
 
 VISCOGEN TO THICKEN CREAM 
 
 Dissolve 5 tablespoonfuls sugar in an overflowing 
 cup of warm water, 2 ounces or 1 heaping tablespoon- 
 ful of quicklime; add seven-eighths cupful of cold 
 water and let it gradually slack ; strain. Combine the 
 two liquids; shake occasionally for 2 hours. In 3 
 hours set aside to settle. Pour off the clear liquid in 
 a bottle; cork tightly; keep in a cool place. Use one- 
 quarter teaspoonful to three-quarters cupful chilled 
 cream, stirring. 
 
85 
 
 CANDIED GRAPE-FRUIT PEEL 
 (T. T. Clark) 
 
 Soak grape-fruit peel in salted cold water 24 hours. 
 Boil until tender, 6 to 18 hours, changing water at 
 least three times. Drain; add equal weight of sugar. 
 Cook 1 hour, covered. Drain in sieve and roll each 
 piece in sugar. 
 
86 
 USEFUL HINTS 
 
 To break a glass vase or bottle evenly, saturate a 
 string in turpentine and tie around the vase where you 
 wish it broken. Fill the vase with cold water up to 
 that point and set fire to the string. 
 
 To dry the inside of shoes, fill with hot corn-meal. 
 
 Before frying cold potatoes, dust them with flour. 
 
 Bed-ticking stained with blood from wounds may 
 be cleaned by applying wet starch and allowing it to 
 dry. 
 
 If you want green vegetables to look green, cook 
 them with the cover off. 
 
 To keep sink drains clean, put a handful each of 
 salt and soda down the opening; let stand, and then 
 pour boiling water down. 
 
 A letter closed with the white of egg cannot be 
 opened by steam of boiling water, as the heat adds to 
 its firmness. 
 
 A teaspoonful of hydrochloric acid in water will re- 
 move sediment from the inside of caraffes. 
 
 If a pie-dish gets discolored, bath-brick or emery- 
 paper will remove the stain. 
 
 To keep a zinc pan from rusting, rub the bottom 
 with shoe-oil and repeat every little while. 
 
 To keep chocolate or milk from boiling over, rub 
 the edge of the dish or pan with grease. 
 
 Wet rust spots on linen with cream of tartar and 
 put in the sun. 
 
87 
 
 The large caloric or kilogram caloric or liter caloric 
 is the work done in lifting ioo pounds about 30 feet or 
 in heating 1,000 grams of water one degree. A farmer 
 does about 3,600 calorics of work a day. Any "push" 
 that gives 3,000 as the product of the force and the 
 distance involves one caloric of work. 
 
 Finger-marks on paint can be removed by wiping 
 with a cloth wet in kerosene. Wipe dry afterwards. 
 
 Ink-spots on polished wood should be wet with a 
 camel's-hair brush, dipped in sweet spirits of niter. 
 Rub directly after with a cloth dipped in sweet oil. 
 
 Grease spots which will not come out with cold 
 water and ivory soap may be covered with powdered 
 French chalk and ironed. 
 
 Sandpaper the soles of baby's new shoes, so they 
 will not slip on polished floors. 
 
 Ant pests may be driven away by putting a few 
 drops of oil of lemon about. 
 
 For scratched furniture, take a spoonful of turpen- 
 tine and one of oil (linseed). Dip a small brush in 
 the mixture and pass quickly over the scratch. After- 
 wards wipe dry with a soft cloth. 
 
 SOLUTION FOR PRESERVING EGGS 
 
 Get a quart of water-glass from the drug-store. 
 Pack eggs in a wooden firkin or a crock. To one part 
 water-glass, add ten of tepid water. Mix thoroughly, 
 and when cool, pour over eggs to cover. 
 
 Wood alcohol removes vaseline stains from wash- 
 goods. 
 
88 
 
 A help for corns is to chew fresh gum thoroughly 
 and bind on while warm. 
 
 TO REMOVE STAINS FROM MUSLINS, ETC 
 
 Tartaric acid or Water, 1 tabkspoonful. 
 
 Salt of lemons, Yz tea- 
 spoonful, in 
 
 Wet the stain, and lay it in the sun for an hour, 
 wetting in cold water once or twice in the meantime. 
 
 To remove ink-stains from carpets, wet with Ger- 
 man cologne. 
 
 To keep flowers fresh, mix a little carbonate of soda 
 in the water. 
 
 To clean enamelled ware, put it on the fire with hot 
 water in which has been dissolved a tablespoonful of 
 soda. Boil 15 minutes. If not clean, scour with soap 
 and sand. Clean tin the same way, or with brick- 
 dust: 
 
 A coat of gum copal will make shoes waterproof. 
 
 A window shade may be cleaned by rubbing with 
 dry salt and corn-meal. 
 
 For white spots on the nails, a solution of turpen- 
 tine and myrrh in equal parts is an excellent remedy. 
 
 The most obstinate coffee-stains can be removed by 
 a solution of lukewarm water and the yolk of an egg. 
 
 To wash chintz, make a lather of the best soft soap, 
 add 1 tablespoonful of vinegar and a pinch of salt to 
 every quart, a larger proportion to rinsing water, 
 rinsing quickly, and the colors will be as good as new. 
 
 A spoonful of vinegar in a kettle of hot lard will 
 prevent doughnuts from absorbing fat. 
 
89 
 
 Black silk sponged with strong black tea and a few 
 drops of ammonia comes out wonderfully well. 
 
 To bake potatoes quickly, clean and pour boiling 
 water over them, then let stand on the stove 5 or 10 
 minutes before putting in the oven to bake. 
 
 Cheese may be kept from going mouldy by wrap- 
 ping it in a cloth dipped in vinegar and wrung nearly 
 dry. Cover the cloth with a wrapper of paper and 
 keep in a cool place. 
 
 Old stains may be removed from leather by apply- 
 ing powdered pipe-clay mixture with water to a paste ; 
 apply and allow the paste to remain on the leather for 
 several hours. Repeat, if necessary. 
 
 For 10 days before kittens come, give 2 drops of 
 Pulsatilla twice a day. For worms, give McLane's 
 vermifuge as directed for child under three years. 
 Just starve cat for 12 hours. 
 
 Put a piece of bread through the meat-chopper after 
 chopping meat or raisins. You will find no difficulty 
 in washing it clean. 
 
 Equal parts of linseed oil and cider vinegar mixed 
 thoroughly together makes an excellent dressing for 
 linoleum. 
 
 If a little ginger (about one-third of a teaspoonful) 
 is used when making doughnuts, they will keep fresh 
 longer. 
 
 To remove soot from carpet, sprinkle with corn- 
 meal and brush off lightly, a little at a time. 
 
 Sweet potatoes, if greased before being put into the 
 oven, will bake in half the time, and the skin will be 
 almost as soft as when boiled. 
 
90 
 
 The mica in stoves will clean nicely if thoroughly 
 washed with vinegar slightly diluted. If the black 
 does not come off readily, soak it for a little while. 
 
 When the white trimming on a coat . or dress be- 
 comes dingy, wring a clean white cloth out of thin 
 starch, place it on the trimming, then put a dry cloth 
 over that and iron with a hot iron. 
 
 To remove engine grease, rub the spots well with 
 lard before washing. There is tar in engine grease. 
 The lard will remove pure tar from cloth. Wash with 
 cool water and Ivory soap. 
 
 To sweeten closets, small pieces of charcoal laid in 
 the corners and upon the shelves will absorb damp- 
 ness and dispel unpleasant odors. 
 
 To clean coffee-stained linen, soak in cold water, to 
 which has been added a little borax. All coffee, 
 chocolate, tea and fruit-stains will disappear if boil- 
 ing water be poured over and through the spot before 
 the linen is washed. It is best to do this while the 
 stain is fresh and damp. 
 
 To extinguish blazing lard, a dash of flour into the 
 lard will quench the flames at once. 
 
 Boil scorched articles in milk and turpentine, with 
 half a pound of soap to a gallon of milk. 
 
 To remove rust from flat-irons, scour with dry salt 
 and beeswax. 
 
91 
 MEDICINAL RECEIPTS 
 
 CURE FOR COUGH 
 (J. E. Ireson) 
 
 Jamaica rum, 1 pt. Oil of tar, 30 drops. 
 
 Honey, % lb. 
 
 RHEUMATISM CURE 
 
 Fluid extract dandelion, y 2 Compound syrup sarsapa- 
 
 oz. rilla, 3 ozs. 
 
 Compound kargon, 1 oz. 
 
 Mix by shaking in the bottle. Take a teaspoonful 
 after each meal and one at bedtime. 
 
 WATER GRUEL 
 
 Flour, 1 level tablespoon- Water, 2 cupuls. 
 
 ful, sifted. Salt, .1 flat teaspoonful. 
 
 Put all on stove in sauce-pan; stir constantly, tak- 
 ing care there are no lumps. Serve hot. Add sugar 
 and nutmeg if desired. 
 
 GRUEL 
 
 Cold water, 1 pt. Flour, 1 spoonful, stirred 
 
 Salt. in water till it boils. 
 
 Milk, 1 pt. 
 
 To purify a sick-room, keep on the mantel a saucer 
 filled with a solution of chloride of lime and cold 
 water. Stir frequently; renew every few days. 
 
;»;» ■>..:. VMi$$;i ■