TCHEN 
 
 )il|i#it»##i|iiM#i#»^ 
 
Entered, according to Act of Congress, in the year 1916, 
 
 By The Ladies Auxiliary, 
 
 In the Office of the Librarian of Congress, at Washington, D C. 
 
 [all rights reserved] 
 
COMMUNITY CHURCH AND FIRST SCHOOL 
 
 FREDERICKSBURG. TEXAS 
 
 PRESENT SCHOOL BUILDING. Fredericksbu RG. Texas 
 
THE FREDERICKSBURG 
 
 Honne Kitchen 
 
 Cook Book 
 
 PUBLISHED BY 
 
 THE LADIES AUXILIARY 
 
 OF FREDERICKSBURG. TEXAS 
 
 1916 
 
ill*" 
 
 PREFACE. 
 
 This booklet has been compiled 
 in memory of the first years 
 activities of the 
 
 FREDERICKSBURG LADIES 
 AUXILIARY 
 and in the hope that by the pro- 
 ceeds of the sale, we may be able 
 to smooth over some of the rough 
 places along the road for our 
 school, its teachers and its pupils. 
 
 Mrs. H. Goldschmidt, 
 
 President. 
 
 Mrs. Emil Riley, 
 
 Vice-President, 
 
 Miss Elsbeth Hanisch, 
 
 Secretary. 
 
 Mrs. Robert Striegler, 
 Treasurer. 
 
 SEP 23 1916 
 
 •CI,A438554 
 
eOOKING AND eULTURE 
 
 ON THE fEDERNALES 
 
 The rolling prairie dripping with the violent tor- 
 rential rains of Texas or seared and parched a dry and 
 cracking brown by summers' drouth, the sparkling 
 rivers with their sombre cypress borders or shady 
 groves of walnut and pecan — know only woodland sounds 
 of birds and beast that seek their cooling shelter, taste 
 of the purling waters, browse on the succulent herbs 
 
 and grasses or prey upon the weaker of their kind. 
 * * * 
 
 The nomad Indian prowls along these peaceful 
 haunts, brings to earth the wild turkey with his bow 
 and arrow, prepares the feast over the open fire and 
 devours it resting on his haunches. After the meal he 
 smokes his soothing "Calumet"', its brown leaves, 
 prairie-yielded. He teaches the stripling redskin how 
 to fell the bison — to prepare the deadly arrow with 
 the venom of the viper, — all his lore is slaying — 
 slaying, for food, for shelter, for revenge, or conquest. 
 
 The first blow of the ax — tocsin of human progress. 
 The pioneer has come to clear the land and build 
 his rough log cabin. In the spacious fire-place swings 
 the iron kettle with his rude trappers' fare; he rears 
 a stalwart race, steeled to hard labor, untaught, un- 
 lettered save for the woodland crafts, the hunt, the 
 stream or skirmishings with Indian neighbors. 
 
 In homespun cloth, astride on shaggy ponies, the 
 lads and lasses wend their way to the log schoolhouse 
 on the hillock, summoned by the peal of the forefather 
 of all Texas school-bells. The master cloaks his lack 
 
— 6 
 
 of learning under greater sternness, the text-book play- 
 ing second fiddle to the ferrule. Homes on the first 
 thanksgiving can boast of bounteous cupboards; the 
 hardest years are past and there is time for feast and 
 song, for ease and plenty. 
 
 Thru snowy cotton fields, acres of corn and grain, 
 traverse two tiny lines of steel on a ribbed bed of 
 logs and the day at last has come that the last peg 
 is to be put into the iron trail — a happy consum- 
 mation ! 
 
 The thriving town is decked with flags and 
 bunting; schoolchildren, clad in sunday laces, sing 
 welcome to the throng that has come to christen the 
 first engine destined to draw the products of their 
 fields and orchards to the great marts of trade. Bands 
 play ajid feasts are spread ; the best of all that harvest 
 yields is showered forth to tempt the appetite: huge 
 cakes and fragrant pies and tarts, jellies and preserves 
 all testify to housewives' skill; savory sausages, home 
 cured hams and mellowest of cheese disclose their 
 craft. 
 
 There is loud rejoicing here for what has been 
 achieved and there is too, a still and holy joy for 
 what is yet to be — and a few dreamers see, — nestled 
 among these lovely hills — a city bright and fair, 
 peaceful abode for a happy, healthy and industrious 
 generation, led by wise council, and crowned by the 
 fairest of all temples — a perfect SCHOOL-HOUSE. 
 
_ 7 — 
 
 RELISHES. 
 
 Oyster Cocktail. 
 
 6 oysters; 2 tablespoonfuls toDiato catsup; 1/2 tea- 
 spoonful of grated horse radish; juice of 1/2 small 
 lemon; dash of Worcestershire Sauce. 
 
 This is for one cocktail. 
 
 MRS. F. L. FREY. 
 
 Cheese Straws. 
 
 1 cup flour; 1' cup grated cheese; 1 level tea- 
 spoon salt; 1|6 teaspoon (Cayenne pepper; 4 table- 
 spoons melted Snowdrift (any kind of lard will do) ; 
 3 tablespoons ice water. 
 
 Sift flour and mix with Snowdrift stirring with a 
 fork. Add cheese and seasoning, and lastly add ice 
 water. Roll on floured board about 14 in. thick. 
 Cut into narrow strips and bake in quick oven. 
 
 MISS ALVINA GOLD. 
 
 Pimento and Egg Canapees. 
 
 Pimentoes 1/2 can; butter 1/2 cup; salt 1/2 tea- 
 spoonful; eggs (hard boiled); bread, toasted or 
 fried; pickled walnuts, or any other pickles. 
 
 Rinse the pimentoes in cold water, dry on a cloth, 
 then rub through a sieve, add the salt and butter and 
 pound until whole is smooth. Spread on diamond- 
 shaped pieces of toasted or fried bread, placing a 
 slice of hard boiled egg and a small piece of pickle 
 in the centre of each piece of bread. 
 
 CONSTANCE STRIEGLER. 
 
- 8 — 
 
 Stuffed Celery. 
 
 14 lb. Roquefort cheese; 14 eup Bweet cream; 
 paprika, olives, green peppers. 
 
 Work cream into cheese until as sraoth as paate; 
 add chopped olives and peppers; fill hollows of tender 
 stalks of celery, dust with paprika; serve as an 
 appetizer with soup or as after-dinner cheese. 
 
 MRS. W. PETIT. 
 
 Anchovy Appetiser. 
 
 Spread triangles of toast with anchovy paste, 
 
 place on each a thin slice of fresh ripe tomato, sprinkle 
 
 over with hard boiled egg chopped fine. Place on 
 
 nest of cress or parsley garnished with pimento 
 
 strips. 
 
 MRS. H. GOLDSCHMIDT. 
 
 Table Mustard. 
 
 3 tablespoonfuls of mustard; 1 tablespoonful of 
 butter; 1 tablespoonful of sugar; y^*, cupful of 
 vinegar; yolks of 2 eggs. 
 
 Wet mustard with a little boiling water, add 
 sugar, yolks of eggs, well beaten, and vinegar. Mix 
 well, set in boiling water for a few miniites, stirring. 
 
 A good relish. 
 
 MRS. A. B. WILLIAMSON. 
 
9 — 
 
 Welsh Rarebit. 
 
 1 tablespoonful of butter; 1 teaspoonful of corn- 
 starch ; 1/2 teaspoonful of mustard ; salt and Chile 
 pepper to taste; 1^ cup of cream; y^ lb. of soft mild 
 American cheese. 
 
 Cream, butter, cornstarch and mustard to a paste. 
 Add to the hot cream. Lastly add cheese and season- 
 ing. Stir till cheese melts. Serve on toast browned 
 on one side. 
 
 MISS DORA NAUWALD. 
 
— 10 — 
 
 SOUPS 
 
 Beef Soup. 
 
 Boil 2 lbs. of beef in 14 gal. water. When it 
 come to a boil, skim and add salt and pepper to 
 taste, a pinch of celery salt, 1 onion, and 1 cupful 
 tomatoes. Boil at least 2 hours. 
 
 MRS. A. WEHMEYER. 
 
 Cream of Celery Soup. 
 
 1 cup of chopped celery and 1 quart of sweet 
 milk. 
 
 Boil 20 minutes; add ! tablespoonful melted butter 
 and thicken with 2 tablespoonfuls of flour, dissolved 
 in milk or water. Salt and pepper to taste. A little 
 cream added improves it. 
 
 MISS FORRES. 
 
 Pish Chowder. 
 
 To every 2 lbs. fish, use 5 medium sized potatoes; 
 1 large onion; 5 or 6 slices breakfast bacon; canned 
 tomatoes; 2 bay leaves; 1 teaspoonful whole pepper; 
 salt and paprika to taste. 
 
 Slice bacon and fry light brown, add potatoes, 
 onion and fish in layers, cover with canned tomatoes 
 into which seasoning has been stirred. Simmer until 
 well done. 
 
 Serve as soup, excellent Friday dish. 
 
 MRS. H. GOLDSCHMIDT, 
 
— 11 — 
 
 Milk Soup (fine). 
 
 1 qt. fresh milk; 14 Qt- water; yolk of 2 eggs; 
 a pinch of salt; whites of 2 eggs beaten stiff; a 
 heaping teaspoonful of sugar; a heaping tablespoon- 
 ful of cornstarch; lemon peel or vanilla, or 2 fresh 
 peach leaves. 
 
 Put on the stove the water and milk, add the 
 cornstarch after it has been dissolved with a little 
 of the water; a pinch of salt and the beaten yolks, 
 also the lemon or peach leaves and sugar, stirring all 
 the time while heating. "When it begins to thicken 
 remove from the fire at once and pour into a dish. 
 Drop spoonfuls of the beaten whites of egg on top, 
 and sprinkle with sugar and cinnamon. Then put on 
 cover at once so that the heat may cook the Avhites. 
 
 MRS. 0. W. STRIEGLER. 
 
 Milk Soup. 
 
 1/^ cup rice; 1 qt. milk; 1 egg; I/4 cup sugar; i^ 
 teaspoon nutmeg. 
 
 Cook rice in water until tender. Add milk, then 
 boil a few minutes, take from fire and beat into this 
 1 egg, add nutmeg. Lastly add the sugar. 
 
 MRS. RICHARD HENKE. 
 
 Oyster Soup. 
 
 2 quarts of milk; yolk of one egg; 1 tablespoon- 
 ful of butter; 3 small cans of oysters; 1 tablespoon- 
 ful of flour. 
 
 Salt and pepper to taste, 
 
 MRS. L. DIETZ. 
 
— 12 — 
 
 Pea Soup. 
 
 Soak 2 cups of dried peas over night. Next morn- 
 ing cook until half done, then add 1 lb. sausage cut 
 into pieces (skin removed), 1 onion, salt and pepper to 
 taste. Keep plenty of water on peas. 
 
 MRS. A. WEHMEYER. 
 
 Potato Soup with Tomatoes. 
 
 Equal parts of potatoes and tomatoes; 1 large 
 onion; and salt to taste. 
 
 Boil in sufficient water, until well done, strain 
 
 through a fine sieve, then add 2 tablespoonfuls of flour, 
 
 mixed with 2 tablespoonfuls of fresh butter. Add 
 
 parsley to taste. 
 
 MRS. PETER ROEDER. 
 
 Peanut Soup. 
 
 Grind one cup peanuts, cover with 1 pt. water 
 and simmer 2 hours. Have 1 pt. tomatoes and one 
 onion cut fine; salt, pepper, and a pinch of allspice, 1 
 teaspoonful sugar and 1' pt. water cooking in another 
 vessel. When ready strain the nut liquid into the 
 other, thicken with flour, and serve. 
 
 MISS FORRES. 
 
13 
 
 Cream of Tomato Soup. 
 
 1 qt. of tomatoes; 1 qt. of water; 1 qt. of sweet 
 milk; 5 crackers; 2 tablespoonfuls of sugar; 1 tea- 
 spoonful of soda; butter and salt. 
 
 Cook tomatoes in water until tender. Rub through 
 a sieve. Place tomatoes on the stove and let come 
 to a boil, then add the soda. After it ceases to 
 effervesce, add the boiling milk, rolled crackers, sugar 
 and a little butter and salt. Boil a few minutes. 
 Serve. 
 
 MRS. A. H. WELGEHAUSEN. 
 
 Cream of Tom^ato Soup. 
 
 1 pt. tomatoes ; 1 qt. milk ; 1 slice onion ; 1 bay 
 leaf; 1^ teaspoon soda; 1 tablespoon butter; 1 table- 
 spoon flour; 1 teaspoon sugar; 1 teaspoon salt. 
 
 Stew the tomatoes for twenty minutes with the 
 onion and bay leaf, press the tomatoes through a 
 sieve and return to the stove, heat the milk, rub the 
 flour and butter together until smooth, add a little of 
 the hot milk to this mixture, stir until smooth, then 
 add to the remainder of the milk and stir until it 
 thickens to a cream. Add the sugar and salt to the 
 tomatoes, then the soda dissolved in a little cold water; 
 gradually add the milk stirring briskly. The success 
 of this part of the work depends on the milk not 
 curdling. The soup must not be heated after the 
 milk is added. 
 
 IDA HENNERSDORF. 
 
14 
 
 Tomato Bisque. 
 
 1 quart canned tomatoes, or fresh tomatoes to 
 that amount; 1 quart sweet milk; 1 tablespoonful 
 butter; 1 tablespoonful flour; % teaspoonful's soda. 
 
 Steam the tomatoes and strain. Add the soda to 
 the hot tomatoes and stir. Make a thin paste with 
 the flour and a little of the milk; add to the tomato 
 juice and let come to a boil. Next put in the butter, 
 and last add the remainder of the milk. Season with 
 salt and pepper. Serve with toasted crackers. 
 
 MRS. J. T. ESTILL. 
 
 Wine Soup. 
 
 1 quart of water ; y^. cup of sago ; i'2 ^^P of wine ; 
 a few raisins; vanilla; 1]3 cup of sugar; 2 slices of 
 lemon; a small piece of stick cinnamon. Toasted 
 bread cubes. 
 
 Put a quart of water on the stove to boil. Then 
 add the sago, after it has been rinsed in cold water 
 several times; then the cinnamon, lemons, and raisins. 
 Let this boil' until clear and raisins done. Take from 
 the stove and add sugar, wine and vanilla. Just before 
 serving add bread cubes toasted in a little butter. 
 You may add wine and sugar to suit the taste. 
 
 MRS. 0. W. STRIEGLER. 
 
— 15 — 
 
 OYSTERS AND FISH. 
 
 Little Pigs in Blankets. 
 
 Take large oysters and around each oyster wrap 
 a thin slice of bacon, securing with wooden tooth 
 picks. Season Avith salt, pepper, and a little butter. 
 Bake in oven for half hour and serve very hot on 
 toast with celery and garnish the platter with slices of 
 lemon. 
 
 MRS. F. L. FREY. 
 
 Fish a la Creole. 
 
 To a 4 — 5 lb. Bed fish; 2 lb. can strained 
 tomatoes; 1 medium size onion; salt and pepper to 
 taste; i/4 lb. butter; cup soup stock or water; 1 
 cup cracker crumbs. 
 
 Start frying the fish in the butter, cover with 
 crumbs, with onion, tomato and seasoning, bake 
 45 minutes or 1 hour. 
 
 MARIE GESSLER. 
 
 , Salmon Croquettes. 
 
 1 can salmon; 4 medium sized Irish potatoes; 
 2 eggs. 
 
 After draining the salmon and removing the bones 
 and skins; mix with the potatoes previously boiled 
 and mashed. Add the well-beaten eggs, and pepper 
 and salt to taste. Make out in balls and fry in hot 
 lard. SGrve with tomato sauce. 
 
 JULIA ESTILL. 
 
— 16 — 
 
 Baked Fish. 
 
 After cleaning the fish thoroughly let it stand in 
 salt water for 2 or 3 hours. Rub it well, inside and 
 out, with pepper. Make a dressing of bread crumbs, 
 one tablespoonful of butter, a small onion chopped 
 fine, pepper and salt to taste. Stuff the fish with this 
 dressing and tie or sew up. Put it in a pan with a 
 little water. Sprinkle with flour, adding a small piece 
 of butter. Bake slowly 1 hour. Garnish with hard 
 boiled eggs. 
 
 META DIETZ. 
 
 Oyster Patties. 
 
 Take oysters according to the number to be served 
 and put them in pan with butter, salt, pepper, and a 
 little flour; stir and let simmer for a few minutes. 
 
 Bake shells of rich puff paste in patty pans and 
 also rounds for covers; heat the shells and fill with 
 oysters; put on the covers and set in the oven for 
 five minutes. Serve immediately. 
 
 MRS. A. L. PATTON. 
 
 Salmon Croquettes. 
 
 1 can salmon; 2 eggs: salt; Cayenne pepper: 
 bread-crumbs. 
 
 Remove bones from salmon, shred with fork, and 
 add salt, Cayenne pepper, and beaten eggs. Into this 
 Diix enough fine bread-crumbs to handle well, form 
 into round or oblong shape, roll in cracker crumbs, 
 and fry in hot lard. 
 
 MRS. A. L. PATTON, 
 
— 17 — 
 
 Fish Premier with Premier Sauce. 
 
 4 lbs. fish; salt and pepper; 2 doz. large oysters; 
 
 14 cup butter; yolk of 1 egg; juice of i^ lemon; 
 
 Remove the head and tail of fish, skin and bone 
 it, leaving two oblong pieces. Lay one of the pieces 
 on a greased baking sheet in the baking jpan, cover 
 with half the oysters. Sprinkle thickly with the 
 crumbs and pour over them one half of the melted 
 butter. Then cover it with the other half of the fish. 
 Place the remaining oysters on top of that piece of 
 fish, sprinkle with salt and pepper. Place the rest 
 of the crumbs on the oysters and pour the remaining 
 butter over the crumbs. Put into a moderate oven and 
 brown. When done slip it carefully into a hot plat- 
 ter, garnish with watercress and sliced lemon. Serve 
 with the following sauce : 
 
 Va cup butter; yolk of 1 egg; juice of 1^ lemon; 
 14 teaspoon salt; l'|3 cup boiling water; pinch of white 
 pepper. 
 
 Cook in double boiler for six minutes and serve 
 in a separate bowl. Sufficient for six persons. 
 Delicious. 
 
 MRS. F. L. FREY. 
 
— 18 — 
 
 POULTRY AND GAME. 
 
 Chicken Curry. 
 
 Cut up a chicken weighing from 1^/^ to 2 pounds, 
 as for fricassee. Wash it well, put into a stewpan 
 with sufficient water to cover it, boil closely covered 
 until tender, add a large teaspoonful of salt and cook 
 a few minutes longer. Remove from the fire, take out 
 the chicken, pour the liquor into a bowl and set it 
 aside. 
 
 Now cut up into the stew pan two small onions 
 and fry them with a piece of butter, size of an egg. 
 As soon as they are brown skim them out and put in 
 the chicken, fry for three or four minutes. Next 
 sprinkle over the chicken two teaspoonfuls of Curry 
 Powder. Now pour over the liquor in which the 
 chicken was stewed, stir all well together and stew 
 for five minutes longer. Then stir into this a table- 
 spoonful of sifted flour mixed with a little water. 
 Lastly stir in a beaten yolk of egg and it is done. 
 Serve wdth hot boiled rice laid around on the edge 
 of a platter and the chicken curry in the center. 
 
 MRS. F. L. FREY. 
 
 Jellied Chicken. 
 
 1 chicken; 1 onion; 2 bay leaves; i/^ teaspoonful 
 of white pepper ; 1 teaspoonful of salt ; 3 cloves ; I/q 
 box of powdered gelatine. 
 
 Singe and draw chicken, place in a kettle of boil- 
 ing water, boil until tender. Lift the chicken out and 
 
— 19 — 
 
 set aside to cool. Then cut into neat pieces. Take 
 one quart of the liquid in which the chicken was boiled 
 and add the onion, bay leaves, pepper, salt, cloves 
 and boil for five minutes. Then add the gelatine 
 (which has been dissolved) and strain. Arrange the 
 chicken in a wet mould, fill with the stock. Place 
 on ice to jell. Serve with mayonnaise dressing. 
 
 MRS. A. H. WELGEHAUSEN. 
 
 Chicken Dumpling's. 
 
 Disjoint the fowl and cook in about 2 quarts of 
 water till tender, season with salt, whole peppers, 
 v/hole cloves, (and if desired a little nutmeg). Make 
 thick batter for dumplings as follows : 
 
 1 pint flour ; 2 teaspoonfuls baking powder ; i^ 
 teaspoonful salt; 2 eggs; enough sweet milk to make 
 stiff batter. 
 
 Drop by tablespoonfuls in boiling liquor on top of 
 chicken and boil from 15 to 20 minutes. 
 
 MRS. ARNOLD KOTT. 
 
 Dressing for Turkey. 
 
 Bread; fresh pork; 3 eggs; giblets; 1 tablespoon- 
 ful of ginger; salt. 
 
 Take bread enough to fill turkey and pour 
 boiling milk or water over it. When thoroughly soaked, 
 place in a muslin bag, squeeze carefully until dry. Then 
 add 1/2 lb. of fresh pork and giblets chopped fine, three 
 or four eggs well beaten, one tablespoonful of ginger. 
 Salt to taste. Mix well. This dressing should be as 
 light as bread after it is cooked. 
 
 MRS. F. STEIN. 
 
— 20 — 
 
 Chicken a la King. 
 
 2 cupfuls diced chiekenineat (white preferred) ; 
 6 tablespoonfuls chopped green peppers; i/2 ^^a- 
 spoonful salt ; 3 cupf lis rich cream ; 1 ta1)lespoonful 
 butter ; 5 tablespoonfuls olive oil ; 3 tablespoonfuls 
 chopped pimentoes ; 1 tablespoonful capers ; 1 can or 
 11/2 cupfuls fresh mushrooms; 2^^ tablespoonfuls flour; 
 2 egg-yolks; paprika. 
 
 Cook mushrooms five minutes in the olive oil, 
 then add the mixture to the chicken, capers, peppers 
 and pimentoes, and add a dash of paprika and salt. 
 Prepare a white sauce of the butter, flour and cream, 
 beating the two egg-^^olks and pouring the sauce into 
 them when it is done. Add the chicken mixture, heat 
 thoroughl}^ and serve either in individual ramekins 
 or patti cases, or on diamond-shaped slices of buttered 
 toast. 
 
 MARY LOVE. 
 
 Haunch of Venison (baked). 
 
 Allow all game to air from 48 to GO hours. Lard 
 well with bacon that has been turned in salt 
 and pepper. 
 
 Rub haunch well with salt and pepper. Heat bacon, 
 grease and butter in large covered baking-pan. Bake 
 basting frequently. Add hot water or soup stock 
 gradually. 10 minutes before serving add i/4 ^^P thick 
 sour cream. If necessary thicken with small amount 
 of corn starch. 
 
 MARIE GESSLBR. 
 
— 21 — 
 
 Pressed Chicken. 
 
 Cut up the fowls and place in a kettle with a 
 light cover so as to retain the steam. Add enough 
 water to cover and salt and pepper to taste. Allow it 
 to cook until the meat drops easily from the bones. 
 Chop fine, add a little allspice, put in a dish and press, 
 pour over it the remainder of the stock in which it 
 was cooked. Set in a cool place until jellied. 
 MAYONNAISE DRESSING FOR PRESSED 
 CHICKEN. 
 
 3 eggs well beaten; y^ cup of sugar; Y2 teaspoon- 
 ful salt; a pinch of Cayenne pepper; Yo teaspoonful 
 black pepper; Y^ teaspoonful mustard; 1 tablespoonful 
 olive oil ; 1 tablespoonful butter ; 1 cup of vinegar. 
 
 Boil until thick. 
 
 MRS. LOUIS DIETZ. 
 
 Stuffing-, 
 
 like Mother used to make! 
 
 Light bread ; i/o cup currants ; i/> cup nuts ; 1 
 cup sliced apples; liver, gizzard and heart of fowls 
 chopped finely; 2 eggs; salt and pepper. 
 
 Soak a sufficient quantity of light bread, wring- 
 dry, add enough milk or cream to handle well Avith 
 mixing spoon. Turn in currants, apples, nuts and the 
 meat that has been previously fried in butter with a 
 suggestion of onion. Mix in yolks of eggs and sea- 
 soning, add beaten whites and stuff fowls with the 
 mixture. 
 
 Excellent especially for game. 
 
 MRS. H. GOLDSCHMIDT. 
 
— 22 — 
 
 Chicken or Turkey Dressing. 
 
 Gizzard, heart and liver of fowl; 4 or 5 slices of 
 bread; 4 eggs; 1 medium-sized onion; 2 tablespoonfuls 
 flour; pepper and salt to taste, also a little nutmeg 
 if liked. 
 
 Take heart and gizzard and boil yo hour adding 
 a pinch of salt. Soak bread in water, squeeze out and 
 add eggs to it. Chop fine the heart, gizzard and raw 
 liver with onion. Mix with bread and eggs, using the 
 water in which heart and gizzard were boiled in mix- 
 ing. To this add flour, pepper and salt. Mix all to- 
 gether using enough milk to make a soft dough. 
 
 Melt a heaping tablespoonful of butter, when hot 
 enough pour in dressing. Fry until brown then cut 
 crosswise and turn. When half done pour over a 
 sufficient quantity of chicken gravy at different times, 
 cover and fry slowly. 
 
 MRS. FRED. WALTER. 
 
 Roast Quail. 
 
 Put 2 tablespoons butter in each of the birds to 
 prevent their getting dry. Slit 2 slices of bacon once 
 or twice and tie over breasts of birds which should 
 be trussed for roasting. Wrap in buttered paper and 
 bake in a quick oven 30 minutes, basting well and 
 frequently. For the last 8 minutes remove paper and 
 bacon, sprinkle with a little flour, salt, and pepper, 
 baste Avell, and brown. Serve on a hot dish garnished 
 with rolls of bacon. Hand with it gravy, bread sauce, 
 and guava jelly. 
 
 MISS ZULA MAE HILL. 
 
— 23 — 
 
 M EATS. 
 
 Beef Loaf with Tomatoes. 
 
 3 lbs. chopped beef; i/^ lb. chopped pork; 1 large 
 onion; 1 pint jar or can of tomatoes; ! large cup 
 of bread crumbs; butter the size of an egg. 
 
 Chop onion fine; add to chopped meat and bread 
 which has been soaked in cold water. Mix all together 
 with tomatoes and season with pepper and salt. Bake 
 in loaf pan about one hour. 
 
 BELLE STEBBTNS. 
 
 Beef Loaf. 
 
 2 lbs. of raw beef ground fine; 14 lb. of salt 
 pork; 3 eggs; % cup cracker crumbs; 1 tablespoon 
 melted butter; salt and pepper to taste; onion if liked. 
 
 Mold in loaf, grate crackers over top and bake. 
 MRS. A. W. MOURSUND. 
 
 Boneless Birds. 
 11/2 lbs. round steak; 4 slices bacon; 1 grated 
 onion; 1 pint boiling water; 3 tablespoons butter or 
 drippings; 1 tablespoon browned flour. 
 
 Cut steak in four inch pieces. Lay on each a 
 small piece of bacon and onion, roll up, and tie with 
 string, or use tooth-picks. Brown and put in pan with 
 gravy made with flour, butter, and water. Cook slow- 
 ly one hour. 
 
 MRS. A. W. MOURSUND. 
 MRS. W. J. JUNG. 
 
— 24 — 
 
 Cabbage Stuffed with Meat. 
 
 8 oz. ground beef; 3 to 4 oz. of soaked bread; 
 21/) oz. butter; 2 eggs; salt, nutmeg and pepper. 
 
 Mix these ingredients and form into balls. Tlien 
 take large leaves of cabbage which have been scalded 
 with boiling Avater and cut out the hard veins. Cover 
 meat balls with cabbage leaves and tie together with 
 thread. Then boil 1 hour adding 1 cup of water, 
 some butter and nutmeg, take out cabbage balls and 
 add a little flour to the gravy and pour over the 
 balls. 
 
 MRS. 0. W. yiRlEGLEE. 
 
 Mutton Stew. 
 
 2 lbs. mutton chops ; 2 tablespoonfuls flour ; lard, 
 water, allspice ; cloves, pepper and salt ; a few bay 
 leaves and one onion. 
 
 Fry chops in lard until brown. Kemove from pan, 
 then add water, flour, and seasoning, and cook to 
 smooth gravy. Pour over chops and serve at once. 
 
 MRS. RICHARD HENKE. 
 
 Stuffed Green Peppers. 
 
 Cut off tops of sweet green peppers, remove seeds. 
 Take equal parts of cold chopped meat and slightly 
 moistened bread crumbs. Season Avith finely chopped 
 tomato, add salt and pepper to taste as well as a 
 generous piece of butter. Fill peppers, place in a pan 
 with a little water and butter. Bake slowly until done. 
 
 MRS. TEMPLE D. SMITH. 
 
— 25 — 
 
 Meat Loaf. 
 
 1 lb. lean beef; i/o lb. pork or mutton; 1 cup of 
 bread crumbs; 2 green peppers,, chopped up; 1 onion; 
 1 egg; 1 tablespoonful salt. 
 
 Grind up the meat, mix in salt, peppers, bread 
 crumbs, onion and egg. Cover with the following 
 sauce. 
 
 2 cups tomato juice ; 2 tablespoonf uls corn starch ; 
 4 tablespoonfuls shortening; 1 tablespoonful salt. 
 
 Bake one hour. This recipe is sufficient for six 
 people. 
 
 MRS. OTTO EVERS. 
 
 Meat Olives. 
 
 Plank steaks; bacon (sliced); onion, chopped; i/o 
 cup toasted bread crumbs; salt and pepper to taste. 
 
 Split steaks lengthwise, cut into pieces 5x3 in., 
 place slice of bacon and onion on each, season to taste, 
 sprinkle with crumbs, roll up and tie Avith thread or 
 skewer with tooth picks. 
 
 Brown meat rolls in half lard and half fat, cover 
 with boiling soup stock or water and simmer over slow 
 fire an hour and a half. The meat must be tender and 
 the gravy rich and brown. 
 
 MRS. H. F. RANSLEBEN. 
 
 A Good Steak. 
 
 1 lb. of steak; 1 egg; flour; pepper and salt. 
 
 One pound of steak seasoned with pepper and salt. 
 Dip in well beaten egg, then in flour and fry at once 
 in hot lard and butter mixed to a light brown. 
 
 MRS. F. STEIN. 
 
; ' — 26 — 
 
 Scalloped Sweetbreads. 
 
 SoaJk sweetbreads in salt water for half an hour. 
 Boil until well done, then remove skins and small 
 pipes and cut into small pieces. Into a buttered pud- 
 ding dish put a layer of rolled crackers, then a layer 
 of sweetbreads until dish is full, add salt and pepper. 
 Strain the water the sweetbreads were boiled in, add 
 milk to make enough liquid to cover the crackers and 
 sweetbreads. Dot with bits of butter and bake in a hot 
 oven until a nice brown. 
 
 MRS. A. WEHMEYER. 
 
 Planked Steak. 
 
 Have choice sirloin steak cut almost two inches 
 thick, and cut through edge to prevent curling. Heat 
 oven eight or ten minutes, and set plank in upper 
 oven to heat, while meat is broiling beneath flame. 
 Brown steak quickly on each side, then reduce flame 
 and finish cooking more slowly. Place meat on 
 the plank, season well with salt, pepper, butter creamed 
 with lemon juice, and minced parsley, garnish with 
 potato border and small stuffed tomatoes, pimentoes 
 or green peppers and cress. Serve piping hot. 
 
 MRS. FELIX W. MAIER. 
 
 Pickled Meat. 
 
 2 lbs. of yellow sugar; 5 lbs. of salt; 4 oz. of salt- 
 peter; 14 quarts of water. 
 
 Cook slowly, until brine will carry an egg. When 
 cold, pour the brine over the meat. 
 
 MRS. WM. WEYRICH. 
 
— 27 — 
 
 Sliced Tongue. 
 
 Boil the tongue in about 2 quarts of water until 
 tender. Bemove from liquor, skin and cut into slices, 
 melt 1/2 tablespoon of butter in a pan, add half an 
 onion and fry over slow fire until yellow. Add the 
 boiling liquor and season with salt, pepper, juice of 
 one lemon, half a tablespoon of sugar or more, and 
 half a teaspoon of flour mixed with a little water. 
 Now add the sliced tongue and boil from 15 to 20 
 minutes. 
 
 MRS. ARNOLD KOTT. 
 
 Veal Loaf. 
 
 3 lbs. of veal; seasonings; and gelatine. 
 
 Boil 3 pounds of lean veal in enough water to 
 cover it well. Add a little salt, and boil slowly, until 
 the meat falls from the bones. Take out the meat 
 and set aside to cool. To the liquid in which the 
 meat was cooked, add pepper and salt to taste, a few 
 cloves, two bay leaves, a little celery salt or seed, a 
 few mustard seeds, and the grated rind of a lemon. 
 Cook the liquid about '^ hour longer with the season- 
 ing, then add 2 tablespoonfuls of gelatine, (dissolved 
 in a little cold water), and strain. Arrange the 
 chopped meat in a wet mold, and pour the liquid over 
 it. Let stand until the next day, when it may be 
 turned out on a flat dish and sliced. When serving 
 garnish with parsley and ' sliced lemon or sliced 
 tomatoes. 
 
 MRS. R. G. STRIEGLER. 
 
— 28 — 
 
 White Fricassee of Tongue. 
 
 Tongue boiled in salt water, diced fine. Melt a 
 sufficient quantity of butter browned slightl}^ one 
 chopped onion and a tablespoon flour, add the boiled 
 down liquor from the tongue. Add slices of lemon, 
 from which the seed have been carefully removed, 
 mace, white pepper to taste and ^^ glass white wine 
 and put the diced tongue into the liquor, boiling both 
 together over a very slow fire. Serve with small 
 round meat dumplings that have been boiled in salt 
 water or soup stock. The sauce may be thickened 
 with the yolks of eggs before serving which greatly 
 improves both taste and appearance. 
 
 MRS. F. MORGAN. 
 
 Pickled Meat. 
 
 To 100 lbs. meat, allow 7^2 lt»s. salt; % lb. sugar 
 (Kandis-Zucker) ; 1 oz. saltpeter. 
 
 Boil and then allow to cool. 
 
 The meat, cut, is placed into the barrel or crock ; 
 the cooled brine poured over. Small boards weighted 
 with stones' laid on top to keep meat well under brine. 
 The pieces reserved for smoking should be removed 
 after two Aveeks Avhile the rest may remain in pickle 
 until used. From time to time pieces of beef or tongue 
 may be placed in same brine without detriment to 
 taste. 
 
 MRS. BANNOWSKY. 
 
29 — 
 
 MACARONI, RICE, EGGS, 
 POTATOES, ETC. 
 
 Cheese Soufflee, 
 
 1 cupful of cheese; 3 tablespoonfuls of flour; i/2 
 cupful of sweet milk; T cupful of hot milk; 4 eggs; 
 1/2 teaspoonful salt; dash of pepper. 
 
 Mix the flour and cold milk well; add this to 
 the hot milk and cook until thick, add cheese, stir 
 until cheese melts. Add yolks of eggs well beaten; 
 remove from the fire, add salt, a dash of pepper. 
 Stir in carefully the whites well beaten. Bake in a 
 
 moderate oven. 
 
 MRS. A. B. WILLIAMSON. 
 
 Cheese Corn Soufflee. 
 
 1 cupful grated cheese; 1 cupful canned corn; 
 3 eggs; 1 tablespoonful butter; 1 tablespoonful flour; 
 iy2 cups sweet milk. 
 
 Cook together the butter and flour; pour upon it 
 the milk and stir until smooth and thickened ; add the 
 cheese, and ^Yhen this is blended, add the corn, chopped 
 or ground and drained from the liquid. Put in the 
 well-beaten yolks of the eggs ; season with salt and 
 pepper and add the stiffly beaten whites of the eggs. 
 Bake in a buttered dish in a moderate oven for half 
 an hour. 
 
 MRS. J. T. ESTILL. 
 
— 30 — 
 
 Ham Soufflee. 
 
 1 cup of cold chopped ham; ^2 cup of bread 
 crumbs; 1 small onion, a bit of parsley cut fine. 
 
 Pepper, salt to suit taste. Beat 3 eggs, adding 1 
 pint of milk, mix all together. Bake 25 minutes. Sei-ve 
 with tomato sauce. 
 
 MISS META DIETZ. 
 
 Stuffed Eggs. 
 
 One dozen hard boiled eggs; one-half teaspoonful 
 of mustard; two heaping tablespoonfuls of cold boiled 
 ham or chicken; one tablespoonful of butter; one table- 
 spoonful of pickles; salt and pepper to taste. 
 
 Remove the shells and cut lengthwise, take out 
 yolks and rub to a smooth paste with the mustard 
 and butter, then add the ham or meat, salt and pepper 
 and mix thoroughly. Fill the hollowed whites with 
 this mixture. 
 
 MRS. A. H. WELGEHAUSEN. 
 
 Macaroni and Cheese. 
 
 Break 1 box of macaroni into small pieces, put 
 in well salted boiling water and boil 20 to 25 minutes 
 stirring frequently. "When done drain, add 2 table- 
 spoonfuls butter, 3 oz. grated cheese and enough milk 
 to about cover, mix well and heat; then pour into 
 a buttered dish, sprinkle a layer of cheese on top and 
 bake for about i/^ hour. Serve at once. 
 
 MRS. A. WEHMEYER. 
 
— 31 — 
 
 Spanish Macaroni. 
 
 2 slices bacon; 1 pt. macaroni; 1 pt, ste'^ed 
 tomatoes; 1 cup cold cooked meat; 1 or 2 onions; 
 1 green sweet pepper; butter to grease pan; milk or 
 soup stock. 
 
 Fry onions, bacon and pepper. Pill pan a layer 
 of macaroni and a layer of tomatoes mixed with the 
 other ingredients. 
 
 MRS. A. W. MOURSUND. 
 
 Mexican Bice. 
 
 1 cup rice; 2 tablespoons butter or lard; 1 table- 
 spoon chili powder; y^, cup chopped tomatoes; 1 table- 
 spoon minced onion; salt to taste. 
 
 Put butter or lard in a skillet, add the well 
 washed rice and brown, stirring to prevent burning. 
 When brown add the onion, tomato, chile powder and 
 salt. Then add boiling water enough to cook the rice 
 thoroughly. 
 
 MISS FORRES. 
 
 Mexican Rice (sopa seca.) 
 
 1 teaspoon lard; 1 cup rice; 4 tomatoes, medium 
 size ; salt ; Cayenne ; onion juice to taste. 
 
 Heat to the smoking point a heaping teaspoon of 
 la.rd, throw in rice (dry) and stir while it browns 
 gently. Have tomatoes ready peeled and cut, add 
 these quickly with the seasoning, stir until tomatoes 
 soften, add enough water to swell rice and cook 
 until soft on a slow fire. 
 
 Serve with chile and beans, or fried sausage. 
 
 MRS. HERM. GOLDSCHMIDT. 
 
— 32 — 
 
 Quick Rice. 
 
 To 1 cup of washed rice add 4 cups boiling water 
 and 1 teaspoon salt. Put in pan and bake in oven 
 40 minutes. 
 
 MISS FORRES. 
 
 Browned Rice with Chile. 
 Wash 1/^ cup of rice and lay on cloth to dry, 
 then melt 2 tablespoonfuls of butter, put the rice 
 in stirring constantly until a nice brown, pour over 
 enough water to cover well, and let simmer until 
 soft, adding y^. teaspoon of salt and 1 teaspoon of 
 chile powder. 
 
 MRS. D. A. RILEY. 
 
 German Milk Rice. 
 
 1 cup washed rice; 6 times quantity water; 1 pt. 
 rich milk; i^ cup sugar; 1 tablespoon butter; 2 yolks 
 of eggs. 
 
 Boil rice until tender but grains are still whole, 
 drain off water, add milk, sugar and butter. When 
 done, remove from fire, and carefully beat in yolks of 
 eggs. Turn into dish and sprinkle liberally with 
 sugar and cinnamon. 
 
 MRS. H. F. RANSLEBEN. 
 
33 
 
 Potato Balls. 
 2 cups mashed potatoes; 1 teaspoon butter; 3 
 yolks of eggs ; I/2 cup of milk ; 2 heaping tablespoons 
 of flour. 
 
 Mix ingredients into a soft but firm, dough, scoop 
 up with teaspoon, drop into deep fat and brown slowly 
 and evenly. Very fine. 
 
 MRS. H. F. RANSLEBEN. 
 
 Pan Cakes. 
 
 1 cup of meal; 1 cup of flour; a pinch of sajt: 1 
 cup of sour milk; % teaspoon of soda; 2 well beaten 
 eggs. 
 
 Sift together corn meal, flour and salt. Then 
 add milk to which soda has been added and lastly the 
 eggs well beaten. 
 
 MRS. 0. W. STRIEGLER. 
 
 Pilau. 
 
 Boil a cupful of rice in a pint of mutton-stock 
 which has been skimmed and seasoned with onion, 
 tomato, salt and cayenne. When the rice is soft and 
 has soaked up all the liquor add a tablespoonful of 
 butter. 
 
 Mince cold mutton or lamb until you have a cup- 
 ful ; heat a cupful of gravy, season well and thicken 
 with browned flour, then stir in the minced meat, 
 and boil up once. Pour upon a heated platter and 
 arrange the rice like a fence around it. Pilau is even 
 better when made with chicken-stock and meat instead 
 of mutton. 
 
 MRS. OTTO KOLMEIER. 
 
— 34 — 
 
 Potato Croquettes. 
 
 Boil 6 large potatoes in salt water, mash and 
 mix in the yolk of one egg and a little parsley, make 
 into cone shape, beat the white of the egg, first roll 
 cones in egg and then roll in brown bread crumbs, 
 fry in butter until nicely browned. 
 
 MRS. H. CORDES. 
 
 Potato Dumplings. 
 
 (Rohe Kartoffel-Kloesse.) 
 
 5 or 6 medium sized potatoes grated and pressed 
 fairly dry; the mass is then moistened with boiling 
 milk aaid made into a dough not too thin but yet not 
 firm enough to form into balls. Add salt to taste 
 and mix in bread croutons cut into cubes. Drop by 
 spoonfuls into boiling salt-water and allow half an 
 hour after the last one is in. Remove from water 
 carefully without breaking and serve at once. 
 
 MRS. CLARA BITTNER. 
 
 Potato Dumplings. 
 
 Cream butter the size of a large walnut, add the 
 yolks of two eggs, one saucer full of bread crumbs, 
 one saucer full of grated boiled potatoes (which should 
 not be watery), lemon peeling, nutmeg and salt, and 
 lastly the stiffly beaten whites of the eggs. Drop by 
 small spoonfuls, into boiling water, and boil about 10 
 minutes. 
 
 MRS. HILMAR WEBER. 
 
— 35 — 
 
 Stuffed Potatoes. 
 
 Bake 7 good sized potatoes. When done, cut off 
 a lengthwise slice; scoop out potatoes with a spoon, 
 then mash. Add 1 tablespoon butter, salt and pepper 
 to taste; l^ cupful milk, and the beaten whites of 2 
 eggs. Refill skins with this mixture. Pile lightly 
 and bake until potatoes are puffed and brown. 
 
 MRS. FELIX KLAERNER. 
 
— 36 — 
 
 VEGETABLES. 
 
 Asparagus. 
 
 Scrape the stems of the asparagus lightly hut very 
 clean, throw them into cold water as soon as scraped ; 
 tie into bunches of equal size, and drop into plenty 
 of boiling water, well salted. It usually cooks in 20 
 or 30 minutes. In a saucepan, mix a tablespoonful 
 of slightly browned flour, with a large spoonful of 
 butter, add enough of the liquor in which the asparagus 
 was boiled to make a thick sauce, add salt and 
 pepper to taste and two tablespoonfuls of sweet cream. 
 Add the asparagus, and let simmer a minute, when it 
 is ready to serve. 
 
 MRS. R. G. STRIEGLER. 
 
 Cucumbers. 
 
 Remove the seed of 4 large cucumbers, cut into 
 dice and cook about % hour in I/2 cup water, % cup 
 vinegar and I/2 cup sugar. Squash may be cooked the 
 same way. 
 
 MRS. HILMAR WEBER. 
 
 Fried Cauliflower. 
 Boil the cauliflower until half done. Mix two 
 tablespoonfuls of flour with the yolks of two eggs, 
 then add water enough to make a thin paste. Add 
 salt to taste and two well beaten Avhites of eggs. Dip 
 each branch of caulifloAver into the mixture, and fry 
 in hot lard. When done, take out with a skimnier, 
 turn into a colander, dust with salt, and serve hot. 
 
— 37 — 
 
 Celery Croquettes. 
 
 Minee the white part of the celery and mix well 
 with an equal quantity of bread crumbs; to a quart 
 of the mixture add the yolks of 2 eggs, a heaping 
 teaspoonful of salt, and a pinch of cayenne ; if the 
 moisture from the celery is not sufficient, add a little 
 milk. Shape in cones, dip in egg and crumbs and 
 fry in hot lard. 
 
 MRS. B. L. ENDERLE. 
 
 Stewed Carrots. 
 
 1 qt. of carrots ; 1 cupful of onion ; salt and butter. 
 
 Scrape carrots and cut into small squares enough 
 for one quart; cook in salt water until tender. Drain. 
 Soak, one small cupful of onion cut fine, in salt water, 
 for ten minutes. Drain. Fry onions in two large 
 tablespoonfuls of butter to a light brown, add small 
 tablespoonful of flour, mix with carrots and cook for 
 ten minutes. 
 
 MRS. P. STEIN. 
 
 Baked Cabbage. 
 
 Drop well-washed cabbage leaf by leaf into boiling 
 water and boil 20 minutes, adding a tablespoon of salt 
 to a quart of water. 
 
 Drain, chop finely, arrange in a baking dish, add 
 a cup of bread crumbs and a sauce made of milk 
 thickened with corn starch and a piece of butter. 
 
 Bake 15 minutea. 
 
 MRS. 0. EVERS. 
 
— 38 — 
 
 Cabbage. 
 
 Chop cabbage very fine and put into a frying 
 pan in which a spoonful of butter and a spoonful of 
 lard has been heated; season with salt and pepper 
 and add 3 spoonfuls of vinegar. 
 
 Cover with a lid and let simmer until almost done. 
 Take off the fire and pour over immediately, 2 eggs 
 that had been well beaten and mixed Avith a 14 cup 
 milk. 
 
 This may be served either hot or cold. 
 
 Creamed Cabbage. 
 
 Chop cabbage to make two quarts. Cover with 
 cold water, soak one hour; drain; cover with boiling 
 water, 1 teaspoonful of salt; boil for twenty minutes, 
 uncovered; drain again. Rub together 1 tablespoonful 
 of butter and 1 tablespoonful of flour, add 1/2 pint of 
 milk; stir until it boils. Season with a teaspoonful 
 of salt aaid pepper, add the cabbage, heat carefully, 
 and serve. 
 
 MISS ALMA SCHUCH. 
 
 Hot Slaw. 
 
 Chop cabbage fine; cook until tender; season to 
 taste. When done drain and keep it hot till dressing 
 is poured over. 
 
 DRESSING: One half cup vinegar, two eggs 
 well beaten, 3 tablespoons sugar, one half cup sour 
 cream. Let this come to a boil and mix well with 
 cabbage. 
 
39 
 
 Baked Green Corn. 
 
 To two cups of cooked green corn cut from cob 
 and chopped fine, add 2 eggs slightly beaten, one 
 teaspoon salt, % teaspoon of pepper, 1 teaspoon of 
 sugar, 2 tablespoons melted bvitter and 2 cups of 
 scalded milk. 
 
 Mix well and turn into buttered pudding dish. 
 Bake until firm, in moderate oven. 
 
 BELLE STEBBINS. 
 
 Broiled Egg-Plant. 
 
 Peel and cut into rather thin slices and lay in 
 salted ice-water for an hour; spread upon a soft towel 
 and cover with another, patting and pressing the 
 slices until they are entirely dry. Leav^e them for 10 
 minutes in a mixture of three tablespoonfuls of olive 
 oil and the juice of half a lemon; sprinkle then with 
 salt and pepper, and broil quickly upon a wire 
 broiler. Twelve minutes should cook both sides. 
 
 MRS. AU. CRENWELGE. 
 
 Stuffed Peppers. 
 
 4 sweet green peppers; 1 cup cooked rice; 1 cup 
 cold minced chicken; 2 tablespoons finely cut celery; 
 onion juice; pepper and salt; 2 tablespoons melted 
 butter; lA cup tomatoes. 
 
 Split peppers in half, remove seeds and ribs. 
 Mix the ingredients, fill into peppers, grate cheese 
 over top and bake in pan with little water. 
 
 MRS. A. W. MOURSUND. 
 
— 40 — 
 
 Stuffed Egg--Plant. 
 Parboil a good sized egg-plant for about 10 
 minutes, and throw at once into cold salted water. 
 Leave there for an hour. Cut into halves, lengthwise, 
 and scoop out seeds and pulp, leaving the walls half 
 an inch thick. Run the pulp through a food-chopper; 
 add to it about a cup of minced chicken (or any kind 
 of meat). Add salt and pepper and i/^ cupful of fino 
 dry bread crumbs. Fill the halves with this stuffing 
 and tie together with a string. Put into a baking- 
 dish with two tablespoonfuls of water and butter, or 
 the same of stock; cover closely and bake in a 
 moderate oven for half an hour. Remove the string 
 
 and serve. 
 
 MRS. WM. CRENWELGE. 
 
 Goulash. 
 
 3 large onions; 1 can tomatoes; 1 teaspoon paprika; 
 8 medium sized potatoes; 1 coffeespoon salt; 2 lbs. 
 rump steak. 
 
 Chop onions and brown in lard or a good-sized 
 piece of bacon, add paprika and salt and when well 
 thinned, add the meat cut into small pieces. Let this 
 fry to a crisp and light broAvn in color, add 3 large 
 tomatoes or a pound of canned. Simmer slowly until 
 half done, then add potatoes cut into cubes. Add 
 water if necessary and boil until gravy is well 
 thickened. 
 
 MRS. CLARA BITTNER. 
 
— 41 — 
 
 Gumbo. 
 
 Cut into small pieces 6 tomatoes; 6 to 8 okras; 
 1 onion; 2 chile peppers; a little cabbage. 
 
 Add butter size of an egg, salt and pepper, a little 
 water. Stew until tender. 
 
 MRS. H. W. BRAEUTIGAM. 
 
 Southern Gumbo. 
 
 Fry in cubes of bacon two tablespoons of rice 
 until well browned, add small onion, sliced. Add to 
 this 1 qt. sliced tomatoes; 1 qt. okra; 1 pod green 
 pepper. 
 
 Cook one hour. 
 
 MRS. F. J. MAIER. 
 
 Kohl-Rabi a la Creme. 
 
 Peel and quarter and then cut them in thin slices 
 and boil in slightly salted water. 
 
 Dissolve an ounce of butter, add to it a little flour, 
 salt, nutmeg and white pepper to taste. Beat the 
 yolk of one egg, add to it half a pint of milk, and 
 beat it into the butter. When thick add the vegetable 
 and serve. The leaves when tender are boiled and 
 served as spinach. 
 
 MRS. B. L. ENDERLE. 
 
 Fried Okra. 
 
 Boil okra in salt water, adding 2 teaspoonfuls 
 vinegar, cut lengthwise, dust with pepper and salt, 
 dregde in cornmeal and fry in hot lard or butter until 
 delicately browned. 
 
 MRS. LOUIS OEHLER. 
 
— 42 — 
 
 Baked Potatoes and Herring. 
 
 3 lbs. potatoes; 2 or 3 salt herrings; 3 yolks and 
 one egg; ^4 quart sour cream. 
 
 Parboil potatoes, slice. Let herrings soak in milk 
 two or three hours to remove excessive salt. Bone 
 carefully and chop. Place alternately in a baking dish, 
 layers of potatoes and herring. Beat cream and eggs 
 well, pour over potatoes and herring and bake in a 
 moderate oven 1 to l^/^ hours. 
 
 MRS. JOHN MAERZ. 
 
 Stuffed Tomatoes. 
 
 Select large tomatoes of even size, scoop out a 
 small place and fill with either of the following 
 dressings. 
 
 DRESSING No. 1: Fry a small finely chopped 
 onion in a tablespoonful of butter; when nearly done 
 add some bread crumbs moistened with a little milk 
 or water; season with salt and pepper. Put a little 
 butter on each and bake. 
 
 DRESSING No 2: Chop very fine cold meat or 
 fowl of any kind with a very small piece of bacon; 
 fry a finely chopped onion in a little butter, when 
 nearly done add the meat, some bread crumbs, pepper 
 and salt; cook a minute, add the yolk of 1 egg and 
 fill the tomatoes; place them in a baking dish, 
 sprinkle with bread crumbs add small bits of butter. 
 
 May be used as a garnish or served by itself. 
 
 MISS META DIETZ. 
 
— 43 — 
 
 Spinach. 
 
 Wash the spinach 3 or 4 times, pick carefull}^, and 
 boil until tender. Drain well, and chop fine. Now put 
 about 2 tablespoonfuls of finely chopped bacon into a 
 saucepan, add a heaping tablespoon ful of slightly 
 browned flour, and a small onion chopped fine. Add 
 the spinach and about one cupful of soup stock, and 
 salt and pepper to taste. Let boil up, and serve. 
 Garnish with hard boiled eggs. 
 
 MRS. R. G. STRIEGLER. 
 
 Candied Sweet Potatoes. 
 
 Melt 1 cup sugar with l^ cup butter. Boil medium- 
 sized potatoes, when nearly done, peel, slice and place 
 in layers in a shallow pan, putting a tablespoon of 
 the melted butter on each slice. Add 4 tablespoons 
 hot Avater and bake % hour, basting often, 
 
 MRS. F. J. MAIER. 
 
 Spanish Tomatoes. 
 
 6 good sized tomatoes ; 2 or 3 large sweet 
 peppers; 2 onions; 14 cup milk; 1 tablespoon flour; 
 1 tablespoonful butter. 
 
 Cut peppers and onions in small pieces and cook 
 in. enough salt Avater to cover them. 
 
 When done add tomatoes Avhich have been cooked 
 in another vessel; let all cook together for a few 
 minutes, put in a pinch of soda, let mixture boil up 
 Avell, then add milk and flour beaten to a smooth 
 paste. Just before removing froDi stove, put in salt 
 and buttey, serve very hot. 
 
 MRS. TEMPLE D. SMITH. 
 
44 
 
 Stuffed Baked Tomatoes. 
 
 12 tomatoes; 1 small cabbage head; 1* medium 
 sized onion ; 1 cupful of sweet cream ; bread crumbs, 
 butter, pepper, sugar and salt. 
 
 From the blossom end of smooth, ripe and solid 
 tomatoes, cut a thin slice; scoop out the pulp without 
 breaking the rind surrounding it. Chop cabbage and 
 onions fine, mix with fine bread crumbs and tomato 
 pulp; season with pepper, salt and a little sugar; 
 add the cream and mix well. Stuff the tomatoes; re- 
 place the slices, and place tomatoes (with cut ends 
 up) in a baking dish with enough water to keep from, 
 burning. Drop a small lump of butter on each tomato 
 and bake until tender. Place another small lump of 
 butter on each tomato and serve in same dish. Very- 
 fine. 
 
 MISS BEllTHA OCHS. 
 
— 45 — 
 
 SALADS. 
 
 Apple Salad. 
 
 Peel and dice about half a dozen apples. Beat 
 
 2 egg yolks, i/^ teaspoon of lemon juice, salt, white 
 pepper, 1 teaspoonful of mustard, 1 tablespoonful of 
 vinegar, 1 tablespoonful of sugar and heat over slow- 
 fire until it begins to boil, stirring constantly. Then 
 add 1 cup of cream, beat until it is cool. Pour over 
 apples and mix thoroughly. 
 
 MRS. ARNOLD KOTT. 
 
 Beet Salad. 
 
 Cold boiled potatoes, beets, celery, in equal parts; 
 
 3 hard boiled eggs; 3 tablespoonfuls olive oil. Season 
 to taste. 
 
 Dice the potatoes, beets, and celery. Mash the 
 yolks of the eggs, add olive oil, salt and pepper and 
 mix with the vegetables. Serve on lettuce leaves and 
 garnish with rings of the hard boiled whites. 
 
 MRS. AUG. ITZ. 
 
 Celery Salad. 
 
 2 bunches celery ; 1 tablespoon olive oil ; 4 table- 
 spoonfuls vinegar; sugar, pepper and salt to taste. 
 
 Wash and scrape celery; lay in ice-cold water until 
 ready for use. Cut into inch lengths, mix with dressing 
 and serve cold. 
 
 MRS. ED. OEHLER. 
 
— 46 — 
 
 Cabbage Salad. 
 
 Medium-sized head of cabbage; 1 large apple, chop 
 up fine and salt; i/4 cup chopped nuts. 
 
 Pour over this a dressing made of 2 eggs; 3 tea- 
 spoon butter; 1/2 cup pine-apple juice; a pinch of 
 mustard and celery salt. 
 
 This salad may be improved by adding 2 or 3 
 slices of pineapple. 
 
 MRS. OTTO KOLMEIER. 
 
 Mixed Salad. 
 
 6 large boiled potatoes (cold), diced; 3 barely ripe 
 tomatoes; 1 onion, chopped; 3 hard-boiled eggs; 1 
 cucumber, sliced. 
 
 Season with salt, pepper and celery seed. Moisten 
 with oil and vinegar or sour cream dressing. Must not 
 be dry. 
 
 MRS. ROEHM. 
 
 Chicken Salad. 
 
 1 boiled chicken ; 1 cup pecans ; a few apples ; a few 
 pickles; some celery; six eggs; 1 tablespoonful sugar; 
 2 tablespoonfuls butter; l^ tablespoonful mustard; 1 
 cup cider vinegar; pepper and salt. 
 
 Chop the chicken, add pecans, apples, pickles and 
 celery. Boil eggs hard. Rub the yolks of three eggs 
 fine, add sugar, butter, mustard, vinegar, salt and 
 pepper to taste. Mix all ingredients, put into a dish 
 and decorate with three eggs cut into rings or 
 lengthwise. 
 
 MRS, AUG, GOLD. 
 
— 47 — 
 
 Chicken Salad. 
 
 1 boiled chicken ; 2 small pickles ; 1 cup pecans ; 
 1 stalk celery; 2 apples; 6 eggs. 
 
 Chop chicken, pecans, apples, pickles and celery- 
 very fine. Boil eggs hard and cut in small squares, 
 use half for salad and half to decorate the top of 
 salad. 
 
 DRESSING: l^ teaspoon sugar; 2 eggs; 1/4 tea- 
 spoon mustard; i/^ cup vinegar; I/2 teaspoon salt; 1/0 
 cup water; 14 teaspoon cayenne; 1 level tablespoon 
 flour; 1 tablespoon butter. 
 
 Mix sugar, mustard, salt, cayenne and flour and 
 beat well with the eggs, then add vinegar, water and 
 butter, stir thoroughly, and then put in double boiler 
 and let boil till it thickens. When cold mix with 
 salad and serve. 
 
 MISS ANNA GOLD. 
 
 Chicken Salad. 
 Take 1 nice large hen, boil tender in salt water, 
 then take from fire but let chicken remain in stock 
 until cold. Cut up in i/^ inch pieces, then take I/2 
 the amount of blanched tender celery and also cut up 
 in 1|3 inch pieces, and about 1 doz. olives cut in small 
 pieces. When ready to serve mix with plenty of may- 
 onnaise dressing. 
 
 MISS MARY STEIN. 
 
— 48 — 
 
 Celery and Apple Salad. 
 
 1 bunch celery; 4 ajiples; dice very fine. 
 Season with salt and white pepper, and dress with 
 a mixture of vinegar (1 tablespoonful) and double the 
 amount thick cream. A tablespoonful sugar may be 
 added if preferred. 
 
 MRS. OTTO EVERS. 
 
 Italian Salad. 
 
 Any kind of meat cut into small squares, add same 
 quantity of boiled potatoes cut into dice, 2 hard boiled 
 eggs, 1 grated onion, 1 teaspoon of prepared mustard, 
 2 tablespoonfuls of cut pickles, 1 tablespoon cream, a 
 little red pepper and salt. Mix with necessary vinegar 
 and olive oil. 
 
 MRS. I. GLATZLE. 
 
 Salad of Celery Stalks. 
 
 1 head of cabbage; 12 celery stalks, chopped fine. 
 DRESSING: 1 cup vinegar; 1 tablespoon butter; 
 
 2 yolks of eggs (well beaten); 1 teaspoon salt; 1 tea- 
 spoon mustard; a pinch cayenne; 1 tablespoon sugar. 
 Beat dressing well and pour over salad. 
 
 MRS. ROEHM. 
 
 Marshmallow Salad. 
 
 2 cups marshmallows ; 2 cups pineapples; 2 cups 
 pecans. 
 
 Sweeten to taste; add whipped cream and a touch 
 of mayonnaise dressing. 
 
 MRS. HENRY HIRSCH. 
 
— 49 — 
 
 Fruit Salad. 
 
 4 bananas; 4 apples; 4 oranges; i^ cup of pecans. 
 
 DRESSING : 4 tablespoonfuls of sugar ; 2 eggs ; 
 4 tablespoonfuls of vinegar; 2 tablespoonfuls of 
 butter. 
 
 Mix sugar, eggs and butter, then add vinegar. 
 Stir well so it will not lump. Cook until thick, then 
 add whipped cream. 
 
 MRS. ROEHM. 
 
 Fruit Salad. 
 
 1 cup nuts; 4 ripe apples; 4 bananas; i/^ cup 
 celery; i/^ tablespoon melted butter; i/^ tablespoon 
 flour ; 1/2 pi*it sweet milk ; 1 egg ; 1/4 cup sugar ; i^ 
 cup vinegar; 14 teaspoon mustard. 
 
 Chop fine the nuts, apples, bananas and celery 
 and mix with the following dressing: Thicken the 
 milk with the flour and butter rubbed to a smooth 
 paste. Mix the beaten egg, sugar, vinegar, and 
 mustard and add to the thickened milk stirring con- 
 stantly until smooth. 
 
 MRS. Ai;C4. JORDAN. 
 
 Fruit Salad. 
 
 Small box of pineapples ; 3 apples ; 3 bananas ; 3 
 oranges ; % cup of pecans and dressing as follows : 
 
 Mix 4 tablespoonfuls of sugar, 2 eggs, 2 table- 
 spoonfuls of butter, the juice of the pineapples and 
 3 tablespoonfuls of vinegar. — Add vinegar last. 
 Stir well, and cook until it thickens, stirring constantly. 
 When cool add whipped cream. 
 
 MRS. R. G. STRIEGLER. 
 
— 50 — 
 
 Ham Salad. 
 
 2 lbs. boiled ham, cut in cubes; 3 chopped apples; 
 1^ cup nuts; 1/2 cup vinegar; 1/2 cup celery, cut in 
 small pieces. Salt and pepper to suit taste. 
 
 Mix well and before serving add the follovring 
 dressing : 
 
 Yolks of 3 boiled eggs, rubbed to a paste; yolks 
 of 2 raw eggs, well beaten. Mix thoroughly, add 1 
 tablespoon of vinegar, then add enough salad oil or 
 melted butter to make it the consistency of cream. 
 
 MRS. MARY SCHWARZ. 
 
 Nut Salad. 
 
 4 apples ; 2 cups celery ; 2 cups nuts. 
 
 Peel and cut the apples; cut the celery and pecans 
 and mix with the apples. 
 
 DRESSING: 1 cup vinegar; 1 tablespoon sugar; 
 1 tablespoon butter; yolks of 2 eggs; 1/2 cup water. 
 
 Cook vinegar and water, add butter, sugar, a 
 pinch of salt, and pepper to taste. Beat eggs well and 
 stir in quickly. Remove from fire and pour while hot 
 over salad. Serve cold. 
 
 MRS. HERMAN USENER. 
 
 Nut Salad. 
 
 6 apples, cut in small slices; 2 bunches of celery, 
 cut fine ; 1 cup nuts ; 2 tablespoonfuls whipped 
 cream; 2 tablespoonfuls salad dressing. 
 
 MISS MARY KELLER. 
 
— 61» — 
 
 Potato Salad with Herring. 
 
 6 medium sized potatoes, boiled in tlieir jackets; 
 3 hard boiled eggs; salt and pepper and onion to 
 taste; 2 or 3 salt herrings, soaked at least 12 hours. 
 
 Slice potatoes, remove bones from herrings and 
 cut into cubes; mix together. 
 
 Let come to a boil 14 cup vinegar, a tablespoonful 
 of lard, salt, pepper, chopped onion and i/o cup water, 
 pour over salad and serve cold. 
 
 MRS. FRITZ SIMON. 
 
 Picnic Salad. 
 
 1/^ qt. finely chopped cabbage; 6 apples; 1 cup 
 nuts; 1' cup celery or 1 tablespoonful of celery seed; 
 
 3 hard boiled eggs; 1 cup of cream. 
 
 DRESSING: 2 raw eggs, well beaten; 1 table- 
 spoonful of mixed mustard; 1 tablespoonful of sugar; 
 
 4 tablespoonfuls of vinegar; salt to taste; a little white 
 pepper. 
 
 Mix well, add the cream and pour over the 
 mixture, 
 
 MRS. ROBERT BLUM. 
 
 Tomato Salad. 
 
 Peel and cut a slice from stem end of each tomato 
 and remove the inside pul^). Pare 2 small cucumbers, 
 cut in quarters and put in ice water until ready to 
 mix, then dry and cut in thin slices. Mix with drained 
 tomato pulp and moisten with mayonnaise. Arrange 
 lettuce leaves, put in tomatoes filled with cucumber 
 mixture and put 1 teaspoon mayonnaise on top of each. 
 
 MRS. CHAS. SCHWARZ. 
 
— 52 — 
 
 Strawberry Salad. 
 
 1 head of lettuce; 1 qt. large strawberries; 10 
 slices canned pineapple; % cup of chopped nuts; % 
 cup of cream; 1 doz. marshmallows and the pineapple 
 dressing. 
 
 Wash lettuce and crisp in ice water. AVash and 
 liull berries; let stand in ice-box until cold. Arrange 
 lettuce on individual plates, placing a slice of pinc- 
 ajjple in the center of each. Cover pineapple with 
 berries, top with pineapple dressing and garnish with 
 nuts, or a large strawberry on top of each dish. 
 
 PINEAPPLE DRESSING: 6 tablespoonfuls of 
 pineapple juice ; 3 level tablespoonfuls of sugar ; 1 
 level tablespoonful of butter; 2 beaten eggs; 1 level 
 tablespoonful of cornstarch. 
 
 Mix all ingredients carefully and cook over boiling 
 w^ater, stirring constantly until the mixture is smooth 
 and begins to thicken. At serving time add % cup of 
 Avhipped cream, mixed with the finely chopped pecans 
 and marshmalloAvs. 
 
 MRS. R. G. STRIEGLER. 
 
 Salmon Salad. 
 
 1 can salmon; 2 sw^eet peppers; 2 cabbage leaves; 
 4 pickles ; 1 large apple ; 2 hard boiled eggs ; i/^ tea- 
 spoon salt; 14 teaspoon black pepper; 1 tablespoonful 
 butter, melted; y^ cup vinegar. 
 
 Slice cabbage, sweet peppers, pickles and apples 
 very fine, dice hard boiled eggs, add salt, pepper, but- 
 ter and vinegar ; pour over salmon and mix well. 
 
 MRS. I). A. RILEY. 
 
— 53 — 
 
 Fruit Salad Dressing. 
 
 1/^ teaspoon sugar ; I/2 teaspoon mustard ; i/^ 
 teaspoon salt; ^/4 teaspoon cayenne; 4 tablespoon- 
 fuls butter; 4 tablespoonfuls vinegar; 1 cup whipped 
 cream ; 3 yolks of eggs. 
 
 Mix seasoning with butter melted, add eggs and 
 vinegar, boil in a pan of water until thick; when 
 cold, add cup of cream. 
 
 MISS ANNA GOLD. 
 
 Fruit Salad. 
 
 1 grape fruit ; 3 oranges ; 3 slices pineapple ; 12 
 marshmallows ; l^ cup of chopped nut meats; 1 apple. 
 
 MISS OLGA VON HAG EN. 
 
 Salad. 
 
 1 can salmon; 4 sour pickles, chopped fine; 3 hard 
 boiled eggs; 1 level teaspoon mustard; 1 tablespoon 
 sugar; 1' tablespoon butter; 2 tablespoons cream or 
 milk ; 6 tablespoons vinegar ; 1 raw egg. 
 
 MRS. A. W. MOTIRSUND. 
 
 Tomato Aspic Salad. 
 Dissolve 2 tablespoonfuls of gelatine in i/^ cupful 
 of cold water. Turn the contents of a can of to- 
 matoes or 1/2 dozen fresh tomotoes into a porcelain 
 lined sauce-pan; add 1 teaspoonful of cloves and all- 
 spice, 2 tablespoonfuls of sugar, 14 teaspoonful of 
 black pepper, add salt to taste. Cook about 20 minutes, 
 strain, and again put on the fire to boil. Mix with 
 the soaked gelatine. Turn into molds and set on ice. 
 
 MRS. FELIX KLAERNER. 
 
- 54 - 
 
 Veg-etable Salad. 
 
 6 potatoes; 3 tablespoonfuls pickles; 2 apples; 
 1 green pepper; 1/2 head cabbage; 2 onions; 3 egg 
 yolks; butter size of an egg. 
 
 DRESSING: 1' teaspoonful celery seed; a pinch 
 of pepper; 1/0 cupful vinegar; 1/2 teaspoonful Wor- 
 cestershire Sauce; 1 teaspoonful salt; 14 cupful sugar; 
 1 tablespoonful butter; 2 egg yolks. 
 
 Boil the potatoes, slice thin, chop cabbage, pickles, 
 onions and apples. Boil eggs hard, chop fine, cut 
 pepper fine, and mix all ingredients. Heat butter and 
 vinegar; add other ingredients, let them come to a 
 boil ; add beaten yolks of eggs, stir until it thickens 
 and remove from fire. Cool, and when the salad is 
 ready to serve, mix with the dressing. 
 
 MRS. AUG. GOLD. 
 
 Fruit Salad Dressing. 
 
 2 eggs; 3 tablespoonfuls of melted butter; 3 
 tablespoonfuls of lemon juice; I/2 teaspoonful of salt; 
 1 cup of sweet cream; 14 cup of powdered sugar; Yo 
 teaspoonful of vanilla. 
 
 Beat the sugar, egg, butter and lemon juice to- 
 gether until very light. Cook over hot water until 
 mixture thickens. Cool, then add salt, vanilla and 
 cream which has been whipped till stiff. 
 
 Serve cold on any fruit salad. 
 
 MRS. EMIL RILEY. 
 
55 
 
 Salad Dressing'. 
 
 4 tablespoonfuls of butter; 1 tablespoonM of 
 flour; 1 cup SAveet milk; 2 eggs; 1 teaspoonful of 
 mustard; 2 tablespoonfuls of sugar; 1 teaspoonful of 
 salt; V2 cup of vinegar. 
 
 Mix flour and butter, when melted, add sweet 
 milk, let come to a boil. Mix mustard, sugar, salt, 
 vinegar, and eggs; add the milk and let boil until 
 thick. Remove from fire and beat well for a few 
 minutes. 
 
 MRS. E. VANDER STUCKEN. 
 
 Cooked Mayonnaise Dressing. 
 
 1 large tablespoon of butter; 4 egg yolks; 1 cup 
 of vinegar (about half water) ; 2 teaspoonfuls of 
 mustard (mixed to a smooth paste with a little water) ; 
 1 tablespoonful of sugar; salt to taste; 1 cup of 
 cream. 
 
 Beat sugar, butter, eggs, mustard and vinegar to- 
 gether. Cook in a double boiler until thick. Cool 
 and add salt and cream. 
 
 MRS. EMIL RILEY, 
 
 Mayonnaise Dressing (Without Oil.) 
 
 2 eggs; butter, size of an egg; 1 tablespoon mixed 
 mustard; 1 teaspoon salt; 3 tablespoonfuls of vinegar; 
 1 tablespoonful sugar. 
 
 Beat eggs, add mustard, salt and sugar, beat again 
 
 and add melted butter and vinegar. Set bowl over 
 
 boiling water and stir constantly until thick and 
 
 smooth. When cold, add a cupful of whipped cream. 
 
 MRS. H. W. BX^SENBERGER. 
 
— 56 — 
 
 Mayonnaise Dressing^. 
 Have dishes and ingredients very cold. In sum- 
 mer set dish in pan of crushed ice. In soup-plate or 
 shallow bowl put yolk of 1 raw egg, add 14 teaspoon- 
 ful salt and a dash cayenne, stir with fork till very 
 thick. Add a few drops of olive oil and stir; add more 
 oil, few drops at a time until mixture balls on fork. 
 Thin with few drops lemon juice, then add more oil. 
 Alternate in this way until 1 cup olive oil is used and 
 dressing is thick and glossy like jelly. About 3 
 tablespoons lemon juice will be needed. Always stir 
 in the same direction. Keep covered and on ice until 
 needed. 
 
 MRS. J. A. SCHLEYER. 
 
 Mayonnaise Dressing for Pressed Chicken. 
 
 3 eggs well beaten; 1/0 cup of sugar; y^ teaspoon 
 of black pepper; a pinch of cayenne pepper; i/o 
 teaspoonful of mustard ; 1 tablespoonful of olive oil ; 
 1 tablespoonful of butter; 1 cup of vinegar. 
 
 Boil thick. 
 
 MRS. LOUIS DIETZ. 
 
 Simple Salad Dressing. 
 
 Butter, size of walnut; 2 tablespoons of sugar; 
 1 teaspoon mustard; 1 teaspoon salt; 1 teaspoon corn- 
 starch; 2 eggs; 1 teacup mild vinegar. 
 
 Mix butter, cornstarch, mustard and salt together; 
 add beaten eggs and sugar, cook until thick in double 
 boiling pan and add vinegar last. Thin with cream 
 when Avanted for use. 
 
 BEI.LE STEBBINS. 
 
— 57 — 
 
 Mayonnaise Dressing. 
 
 Take the yolks of 2 eggs, beat with a fork, then 
 take i/o cup of good fresh olive oil, add only 1 drop 
 at a time, beat continually until all the oil is used, 
 then add salt to taste, also a dash of cayenne pepper, 
 and the juice of 1 lemon, then add 1 cupful of whipped 
 cream and a little sugar, mustard may also be added. 
 
 All ingredients should be ice-cold before making. 
 
 This is a dressing for any salad. Cream should 
 not be added untl the dressing is used. Will keep a 
 week on ice. If olives are added this dressing )nakes 
 a splendid filling for sandwiches. 
 
 MISS MARY STEIN. 
 
 Thousand Island Salad Dressing. 
 
 One cupful Mayonnaise dressing with one half cup- 
 ful of whipped cream. Add a small amount of Tarra- 
 gon vinegar, i^ teaspoonful of Imperial sauce or Chile 
 sauce, one hard boiled egg, chopped fine ; one chopped 
 green pepper and one chopped pimento. Mix well 
 together and squeeze the juice of one lemon over the 
 mixture and serve on any green salad leaves. 
 
 MARY LOVE. 
 
— 58 — 
 
 PUDDINGS. 
 
 Egg Lemonade. 
 
 1 egg; 1|3 cup crushed ice; 1|3 cup water; 2 
 tablespoonfuls lemon syrup. 
 
 Beat egg until light and foamy, add lemon syrup, 
 water and ice; stir carefully. 
 
 IRMA HEYLAND. 
 
 Apple Pudding. 
 
 Stew Yo doz. apples with V2 cup sugar and pour 
 in pudding dish. 
 
 Make custard of 1 qt. milk, yolks of 3 eggs, yo 
 cup sugar, 3 tablespoonfuls flour; pour this over 
 the apples. 
 
 Beat the whites of the eggs to a stiff froth, add 
 a little sugar, pour on custard; place in oven for a 
 few moments to brown. 
 
 MRS. H. W. BRAEUTIGAM. 
 
 Bread Pudding. 
 
 Soak 2 cups bread crumbs in 4 cups hot milk, 
 then mash well with a wire potato masher. Beat 2 
 eggs with 2|3 cup sugar and 14 teaspoon salt. Add 
 the milk and bread to this; then flavor with 1 tea- 
 spoonful vanilla and 2 teaspoons of melted butter. 
 Bake in a slow oven or cook in a steamer until firm 
 (about 14 hour), serve hot with sauce. 
 
 E. LOUDON. 
 
- 59 - 
 
 Cocoanut Custard. 
 
 1 cup cocoanut; i/^ lb. powdered sugar; 1 quart 
 milk; 6 eggs beaten; 1 teaspoon nutmeg; 2 teaspoons 
 vanilla. 
 
 Boil the milk, whip in gradually the beaten eggs. 
 When nearly cold add cocoanut, pour in paste shells. 
 
 Bake 20 minutes. 
 
 MRS. EMIL WEBER. 
 
 Frozen Banana Pudding. 
 
 Four bananas; 1 heaping teaspoon powdered 
 gelatine; 4 tablespoonfuls sugar; 3 tablespoonfuls 
 boiling water; 3 cups milk; 1 cup wliipped cream; 
 3 eggs. 
 
 Put the gelatine in a sauce-pan, add the eggs, 
 water, sugar and milk; stir until they thicken, then 
 cool, and add the bananas rubbed through a sieve and 
 the whipped cream. 
 
 Freeze and serve with cherries on top. 
 
 MRS. JOHN KELLER. 
 
 Orange Pudding. 
 
 Peel and slice 4 large oranges, put in pudding pan 
 and sprinkle with 1 cup of sugar. 
 
 Make a boiled custard of 1 quart milk; yolks 
 of 3 eggs, well beaten; i/^ cup sugar; 2 tablespoonfuls 
 cornstarch. When cool pour over oranges; Over this 
 spread the Avhites of the eggs beaten with four table- 
 spoonfuls sugar, place in oven and brown. 
 
 MRS. H. CORDES. 
 
Christmas Puddingy. 
 
 1/2 lb. stale bread crumbs; 1 cup scalded milk; 
 2|3 cup sugar; 5 eggs; 11^ cups raisins; 2|3 cup 
 currants; lA cup pecans or walnuts; y2 cup citron; 
 1/2 lb. suet; l^ cup brandy; V2 nutmeg; % teaspoon 
 cinnamon; % teaspoon mace; IY2 teaspoons salt. 
 
 Soak the crumbs in the milk. Add the sugar, the 
 well beaten eggs, the raisins (seeded, cut in pieces, 
 and dredged in flour) currants, pecans, citron (cut in 
 strips), and the chopped suet. When thoroughly 
 blended add the brandy, salt, and spices. Turn into 
 buttered mold and steam or boil six hours. Serve 
 with foamy sauce. 
 
 Foamy Sauce. 
 
 1/2 (?up butter; 1 cup powdered sugar; whites of 
 2 eggs; Yo cup rich whipped cream; salt. 
 
 Cream butter and sugar. Put over hot water, add 
 beaten whites, and beat until well blended. Cool, add 
 a little salt, and the whipped cream. Then beat again. 
 
 MRS. A. W. MOURSUND. 
 
 Date Jelly. 
 
 Take a package of good dates, remove the pits 
 and fill with chopped walnuts or pecans; pour 1 to 2 
 pints strawberry gelatine into a mold and when it 
 begins to harden, repeat the process using in all 1' pt. 
 orange and 1 pt. strawberry gelatine. Place on ice 
 until perfectly firm. Serve with whipped cream. 
 
 MRS. JOHN KELLER. 
 
— 61 — 
 
 Maltese Rice. 
 
 1 cup large grained rice; 2 or 3 lemons, grated 
 rind of one; i/^ cup sugar or more according to taste; 
 2 cups water. 
 
 Make a rich lemonade, adding by way of flavor- 
 ing a tablespoonful of rum or brandy. Swell rice in 
 6 cups water in a double-boiler or oven; never use 
 salt in the preparation of this dish. 
 
 Pour lemonade over rice allowing same to boil up 
 once in the mixture, pour in mold and set to cool. May 
 be improved by adding chopped almonds. Orange 
 juice or pineapple in addition to the lemon makes a 
 rich and delicious dessert. 
 
 MRS. H. GOLDSCHMIDT. 
 
 Marshmallow Pudding. 
 
 Whites of 4 eggs, beaten right stiff; add % cup 
 of sugar. Dissolve 1 tablespoon of gelatine in 1/4 cup 
 of cold water, add 14 cup boiling water, add this a 
 little at the time to the eggs, while beating, flavor to 
 suit taste. To half of froth add a little fruit coloring 
 and sprinkle with pecans or any fruit. Put the white 
 froth on top. Set on ice to harden. Serve with 
 cream. 
 
 MRS. HILMAR WEBER. 
 
 MISS BERTHA OCHS. 
 
— 62 — 
 
 PASTRY, PIES, TARTS. 
 
 Pie Crust. 
 
 1 cupful flour; 5 tablespoonfuls lard or butter; 
 1/2 teaspoonful salt; about 2 tablespoonfuls water. 
 
 Sift flour, mix in lard, then cold water; place 
 dough on board and roll out from center, using a 
 light motion. This will make two crusts. 
 
 MISS MARY STEIN. 
 
 Pie Crust. 
 
 % cup of lard; ^2 cup of water; 2 cups of flour; 
 I/O teaspoonful of salt. 
 
 Always in adding the filler in a pie, let the crust 
 be thoroughly cool. 
 
 MRS. E. VANDER STUCKEN. 
 
 Schaum-Torte. (Pastry.) 
 
 1 cup cream; flour sufficient to handle; 14 cup 
 water; pinch salt (mix well). 
 
 Roll out 1/^ in. thick in platter spread with butter, 
 fold over and roll out again. Repeat this once more. 
 Bake in deep dish. 
 
 "When cold spread jelly over and cover with 
 whipped cream. 
 
 In place of whipped cream an extra sweet meringue 
 may be used. 
 
 MARIE GESSLER. 
 
=-.;-^.:-.:,;,-. — 68 — 
 
 Banana Pie. 
 
 1 qt. Bwect milk; 4 eggs; % cup sugar; 1 tea- 
 spoonful cornstarch. 
 
 Cook the milk, sugar, cornstarch and yolks of eggs 
 till thick; after crust is baked fill with sliced bananas; 
 pour the custard over this. Beat the whites with 6 
 tablespoonfuls sugar, spread on top of pie, and bake 
 to a nice brown. 
 
 MRS. H. COBDES. 
 
 Apple Pie. 
 
 % cup cream; 1 egg; 6 boiled apples; 1 teaspoon 
 vanilla; butter size of a walnut; sugar to taste. 
 
 Beat sugar, cream, flavoring, and egg. 
 
 Place apples on crust, pour liquid over, dab with 
 bits of butter, and bake in moderate oven. 
 
 MRS. I. GLATZLE. 
 
 Banana Pie. 
 
 FILLING: 1 pint of sweet milk; i/^ cup of sugar; 
 1 teaspoonful of vanilla; 2 yolks of eggs; 2 tablespoons 
 of flour. 
 
 Cook together in double boiler until thick. 
 
 PIE CRUST: 1 cupful of flour; 2 tablespoons ice 
 Avater; 4 level tablespoonfuls lard. 
 
 Bake crust. Cover with layer of sliced bananas 
 and put in the filling. Beat the whites of the two 
 eggs, adding two tablespoons of sugar. Place on top 
 and brown in the oven, 
 
 MARY LOVE. 
 
— 64 — 
 
 Apple Cream Pie. 
 
 To 2 cups of stewed and mashed apples add % 
 cup sugar, put ou crust and bake. When cold pour 
 over it 1 cup of sweet cream Avhipped with 3 table- 
 spoonfuls sugar. 
 
 MRS. H. CORDES. 
 
 Buttermilk Pie. 
 
 1 cup buttermilk ; 2 eggs ; % cup sugar ; 1 tea- 
 spoon cornstarch; juice and rind of i/o lemon. 
 
 Mix, pour in crust and bake. When done spread 
 with eggwhites beaten with 3 tablespoons sugar ; set in 
 oven to brown, 
 
 MRS. H. CORDES. 
 
 Chocolate Pie. 
 
 2 cups of milk; 1 cup of sugar; yolks of 3 eggs; 
 3 tablespoonfuls of flour ; 3 tablespoonfuls of cocoa ; 
 1 teaspoonful of vanilla. 
 
 Boil until thick and smooth. Bake crust and fill. 
 Beat Avhites of eggs, add 3 tablespoonfuls of sugar. 
 Brown. 
 
 MRS. ROEHM. 
 
 Cream Pie. 
 
 Mj cup sugar; 1 tablespoon butter; 2 tablespoons 
 flour; 2 well beaten eggs; 2 cups rich milk; 2 tea- 
 spoons orange extract. 
 
 Beat to a cream and bake with under crust only. 
 
 MRS. MOURSUND. 
 
65 
 
 Blackberry Short Cake. 
 
 1' qt. of flour; 1 teaspoonful of salt; 2 heaping 
 teaspoonfuls baking powder; 2 tablespoonfuls butter; 
 1 pt. of milk. 
 
 Sift the flour, salt and baking powder together, 
 mix in the butter cold, add the milk and mix into a 
 smooth dough, just soft enough to handle. Divide in 
 two, roll out one-half inch thick to size of pie plate. 
 Brush first layer with melted butter and lay on greased 
 pie plate. Bake in hot oven twenty minutes, separate 
 the cakes without cutting. 
 
 Put one quart of blackberries in earthen bowl, 
 sprinkle with sugar, crush slightly and spread on cut 
 side of hot short cake. Put on the other cake. 
 Spread top with whipped cream sweetened with a little 
 sugar and flavored M'ith vanilla. Garnish the top with 
 whole blackberries. 
 
 OLGA KLINGELHOEFER. 
 
 Cream Cheese Pie. 
 
 1 soup plate cream cheese; ^^ cup sugar; 1 cup 
 currants; 3 eggs; 1 teaspoon vanilla. 
 
 Smooth cheese with mixing spoon, adding cream or 
 milk if too dry. Stir in sugar, currants, flavoring, 
 the yolks of eggs and the beaten white of one egg. 
 Fill into pie crust and bake. Reserve remaining whites 
 of egg for meringue. 
 
 If pie is preferred without meringue, sprinkle with 
 sugar and cinnamon. 
 
 MRS. H. GOLDSCHMIDT. 
 
— 66 — 
 
 Lemon Pie. 
 
 2 small cups sugar; 6 level tablespoonfuls flour; 
 2 lemons; 1 orange; 6 eggs; 2 cups of water. 
 
 Line a pie pan with rich crust. Mix the flour 
 Avith sugar, grate the rind of one lemon and half the 
 rind of the orange, use juice of all three, mix well 
 with sugar, add the yolks of eggs, stir well and 
 add the water, fill the pie crust and bake till thick 
 custard. 
 
 Beat the whites of eggs to a stiff froth, add one 
 half cup sugar, beat stiff ,spread on pie, set in oven 
 again, and bake till light brown. 
 
 This makes two pies. 
 
 MISS ANNA GOLD. 
 
 Cream Pie. 
 
 Yolks of 5 eggs; 1 teasi^oon butter; 1 pt. sugar; 
 1 pint rich cream; 1 tablespoon flour. 
 
 Custard Pie. 
 
 Yolks of 5 eggs ; 6 t-ablespoons sugar ; 2 cups milk ; 
 1 teaspoon butter; 2 tablespoons flour or cornstarch. 
 Flavor to taste. 
 
 Cocoanut Pie. 
 
 1 pint milk ; 3 eggs ; yo cup cocoanut ; 1 teaspoon 
 cornstarch. 
 
 Bake in a rich pie crust. 
 
 MRS. A. KUENEMANN. 
 
— 67 — 
 
 Jelly Pie. 
 
 1 tablespoonful of butter; 2 tablespoonfuls of 
 sugar; 1 large egg; l^ cupful of jelly or jam. 
 
 Make a crust of biscuit dough, line pie tin and 
 place in oven long enough to dry on top. Pour in 
 the filling and bake (without an upper crust) in a 
 hot oven to a dark brown. 
 
 MRS. F. STEIN. 
 
 Lemon Pie. 
 
 2 eggs; juice and rind of y^ lemon; 1 tablespoon- 
 ful cornstarch ; 6 tablespoonfuls water ; 6 tablespoon- 
 fuls sugar. 
 
 Mix the yolks of the eggs with 3 tablespoonfuls 
 of the sugar, lemon, starch, butter and water, pour 
 over crust and bake. 
 
 Beat the whites of the 2 eggs with the rest of 
 the sugar, spread on pie when done, put back in oven 
 till a nice brown. 
 
 MRS. H. CORDES. 
 
 Lemon Pie. 
 
 1 cup water; 1 cup sugar; 2 tablspoonfuls flour; 
 4 eggs ; juice of 1 lemon. 
 
 Boil together sugar, water, flour and lemon juice ; 
 when cold add yolks of eggs. 
 
 Line pie plates Avith rich paste fill with custard 
 and bake. 
 
 Beat whites of eggs with a little sugar spread 
 over pies and put back in oven long enough to brown 
 nicely. 
 
 MRS. HY. BASSE. 
 
— 68 — 
 
 Summer Mince Fie. 
 
 1 cup of crushed crackers; 1 cup of boiling water; 
 1 cup of molasses; 1' cup of sugar; i/o cup of vinegar; 
 V2 cup of melted butter; 1 large cup of raisins; 1 
 teaspoonful of allspice; 1 teaspoonful of cinnamon; 
 14 teaspoon of cloves; 14 teaspoon of pepper; 1 
 small nutmeg. 
 
 Chop raisins, then add all ingredients, water and 
 vinegar last. Bake between two crusts. 
 
 MRS. BERTHA NAUWALD. 
 
 Mince Meat. 
 
 1 cup of cooked meat; li/o cups of raisins; 3 
 cups of raw apples; ly^ cups of currants; ly^ cups 
 of brown sugar; I/2 cup of molasses; 1 cup of meat 
 stock; 2 teaspoonfuls of salt; 2 teaspoonfuls of cin- 
 namon; 1/4 teaspoonful of mace; ^ teaspoonful of 
 cloves; 1 lemon (grated rind and juice); 1 cup of 
 citron; 2 cups of good cider or wine, (cider pre- 
 ferred); 1/0 cup of suet; 1/2 cup of good brandy. 
 
 Put the meat (about 1 lb.) in plenty of water to 
 cover, simmer for two hours. Boil the stock down to 
 one cup. Put the meat, citron, apple and suet through 
 a food chopper coarse or fine as wanted. Mix all 
 together and cook in a porcelain kettle until the raisins 
 and apples are soft. Remove from fire, add I/2 cup 
 of good brandy, put in jars and use as needed. 
 Keep in a cool place. 
 
 MRS. BERTHA NAUWALD. 
 
— 69 — 
 
 Pecan Custard Pie. 
 
 2 cups of sugar; 1 cup of watei*; butter size of an 
 egg; 4 eggs; 2 teaspooufuls of cornstarch; 1 cup of 
 cream or rich milk; 1^2 cups finelj^ chopped pecans: 
 vanilla to suit taste. 
 
 Boil sugar and water to a thick syrup, to this add 
 the butter. Take the yolks of the four eggs, add corn- 
 starch and milk or cream. To this add the syrup, place 
 on the stove and boil till it thickens. Add flavor and 
 pecans. Pour into baked crust. Make icing of whites, 
 spread on top, put in oven until browned. 
 
 MRS. WECK MEARS, 
 
 Menard, Texas. 
 
 Molasses Pie. 
 
 1 cup sugar; ^ cup butter; y^ cup molasses; 
 1/^ cup rich cream; yolks of 4 eggs. 
 
 Mix well and cook until a thick cream, fill baked 
 crust. Spread with the whites of 2 eggs beaten to 
 a stiff froth with I/2 cup sugar, and brown lightly. 
 
 MRS. MOURSUND. 
 
 Sand Tarts. 
 
 2 eggs, reserving the whites of one; 2 cups sugar; 
 1 cup butter; 3 cups flour. 
 
 j\Iix in the usual manner, roll out thin, cut out with 
 a doughnut-cutter, spread with the white of one egg, 
 sprinkle with sugar and cinnamon, and place an almond 
 or raisin in the centre of each cake. Bake in a quick 
 oven. 
 
 MISS BERTHA PRIESS. 
 
— to — 
 
 Pumpkin Pie. 
 
 4 eggs ; 1 quart of pumpkin, strained ; 3 cups sugar ; 
 
 1 teaspoonful of ginger; 3 pints milk; 4 teaspoonfuls 
 of cinnamon. 
 
 Boil pumpkin ,strain, add sugar, milk and yolks of 
 eggs, and spices; beat together thoroughly and put in 
 pie crust and bake. 
 
 Then have ready the whites of eggs beaten very stiff 
 with I/O cup sugar, spread on top and set in oven to bake 
 a light brown. 
 
 For pie crust use : 2 cups flour ; 4 heaping teaspoon- 
 fuls lard, and a little salt. 
 
 Rub lard in flour well and add cold water enough 
 to make a stiff dough. Roll out thin and line your pie- 
 pans. This is enough for two pies. 
 
 MISS ALVINA GOLD. 
 
 Pumpkin or Squash Pie. No. 1. 
 
 3 cups stewed and strained pumpkins ; 2 cups milk ; 
 
 2 eggs; 1 cup sugar; y^ teaspoon cinnamon; 1 teaspoon 
 salt; pinch cloves. 
 
 Line 2 pieplates with crust as for custard pie and 
 bake in moderate oven. 
 
 MRS. ED. OEHLER. 
 
 Pumpkin Pie. No. 2. 
 
 1 pint cooked pumpkin; 4 eggs; 1 pint sweet rich 
 milk; 2 cups sugar; 2 tablespoonfuls cinnamon; 1 table- 
 spoonful nutmeg; 1 tablespoonful ginger. 
 
 Beat well and pour into pie tins lined with good 
 crust. 
 
— 71 — 
 
 Pecan Pie. 
 
 1 cup sweet milk; 1 cup sugar; 2 tablespoons flour; 
 V2 cup chopped pecans; 3 eggs. 
 
 Mix sugar and flour, add milk, eggs well beaten and 
 pecans. 
 
 PIE-CRUST : 3 cups flour ; Y^ teaspoon salt ; 1 cup 
 lard; ice-water. 
 
 Rub lard thru flour; mix in the ice-water, add salt. 
 Handle as little as possible, roll thin, lop over, and roll 
 again. Fill crust and bake until nearly done, cover with 
 meringue, set back in oven to brown, and sprinkle with 
 chopped nuts. 
 
 AITGUSTE SAGEBIEL. 
 
 Orange Pie. 
 
 1 cupful sugar; 3 tablespoonfuls flour; 3 oranges. 
 Slice oranges on crust, sprinkle with sugar and flour 
 mixed, and bake. 
 
 IRMA HEYLAND. 
 
 Berry Muflans. 
 
 1/4 cupful of butter; 1|3 cupful of sugar; 1 egg; 
 2 1|3 cupfuls of flour; 3 teaspoonfuls of baking powder; 
 Yo teaspoonful of salt; 1 cupful of milk; 1 cupful of 
 berries; 1|3 cupful of flour. 
 
 Cream butter, add gradually the sugar and well 
 beaten egg. Mix flour, baking powder and salt. Add 
 alternately with the milk to the first mixture; then add 
 the berries rolled in one-third cupful of flour. Fill hot 
 buttered gem pans two-thirds full. Bake twenty-five 
 minutes. 
 
 OLGA KLINGELHOEFER. 
 
72 
 
 BREAD, COFFEE CAKE AND 
 DOUGHNUTS. 
 
 Bread. 
 
 1 qt. buttermilk; Yo cup sugar; 1 tablespoon salt; 
 
 1 small cup mashed potatoes; 1 yeast cake; flour; 1 pt. 
 warm water. 
 
 Scald the buttermilk and while hot, add the sugar, 
 salt and potatoes. When cool add the jeast previously 
 soaked in warm water. Let stand twelve or eighteen 
 hours before using. Stir in flour to make a thin batter 
 and let rise. If more bread is Avanted when making up 
 add some water and salt. Let rise once or twice. Be 
 sure and work well. 
 
 MRS. A. W. MOURSUND. 
 
 Light Bread. 
 1 yeast cake to 3 loaves; 1 qt. luke-warm Avater; 2 
 teaspoons salt, tablespoon sugar, 2 tablespoonfuls lard; 
 
 2 qts. flour. 
 
 Dissolve yeast cake in i/o Qt. warm water, adding 
 sugar and i^ sieve flour; beat well and let stand over 
 night in a Avarm place to rise. Next morning add salt, 
 about Y2 qt. water, melted lard and enough flour to form 
 stiff dough. Set aside again to rise, then form into 
 loaves, let rise again and bake in moderate oven. Glaze 
 with hot water or lard. 
 
 MIENA THIERS. 
 
— 78 — 
 
 Brown Bread. 
 
 % cup No. 6 molasses; 2 cups graham flour; 1 
 cup sweet milk ; 2 level teaspoons soda in syrup ; pinch 
 of salt; 1 cup seeded raisins. 
 
 Put in large baking powder can, set in bucket of 
 water, cover and steam 3 hours, 
 
 MISS ADA PEDEN. 
 
 Nut Bread. 
 
 1 cup sugar; 1 cup nuts; i/^ cup sweet milk; 1 
 egg; 4 teaspoons baking powder; 4 cups flour. 
 
 Stir and put in pan to rise, let stand 20 minutes. 
 It will about double itself. Put in moderate oven and 
 bake 1 hour. 
 
 MISS ADA PEDEN. 
 
 Buttermilk Yeast Cakes. 
 
 Dissolve 1 yeast cake in 1 pint of warm water, 
 add 1 tablespoonful each of corn meal and sugar and 1 
 teaspoonful of salt. Let stand over night. 
 
 In the morning boil 1 pint of buttermilk, have 
 ready 1 cup of flour and water, mixed to a smooth, 
 stiff batter; pour this into the boiling milk and let it 
 cook thoroughly, stirring constantly. When cool add 
 to the yeast cake mixture which has stood over night 
 and set in a warm place until it ferments. Then 
 work in corn meal enough to make a tolerably stiff 
 dough, mold into cakes and dry in the shade. 
 
 MRS, JACOB GOLD, SR. 
 
— 74 — 
 
 Yeast Cakes. 
 
 3 large Irish potatoes; II/2 tablespoonfuls of hops; 
 2 tablespoonfuls of sugar; I/2 tablespoonful of ginger; 
 cornnieal; li/^ qts. of water; 1 cup of flour; 1 cup 
 of dissolved yeast; small handful of salt. 
 
 Peel tlie potatoes and cook with the hops, (tied 
 in a cloth) in about 1^ qts. of water. Mash the 
 potatoes, and when cool pour the potato water over 
 the cup of flour. Next add the dissolved yeast, sugar, 
 salt, ginger, and the mashed potatoes. Mix Avell, and 
 add cornmeal enough to stiffen. Ijet rise, then shape 
 in bulk, and cut oblong cakes. 
 
 MRS. WM. WEYRICH. 
 
 Biscuits. 
 1 qt. of flour; 1 tablespoonful of salt; 1 tea- 
 spoonful of baking powder; 1 large spoonful of but- 
 ter or lard; 1 level teaspoonful of soda; about V2 Qt. 
 of buttermilk or sour milk. 
 
 These biscuits must be quickly made, not worked. 
 
 MRS. P. ROEDER. 
 
 Biscuits. 
 3 cups flour; 2 heaping teaspoonfuls baking 
 powder; i/o teaspoonful salt; 3 tablespoonfuls lard; 
 Yo teaspoonful soda, dissolved in a cup of sour or 
 buttermilk. Use more milk if necessary. 
 Roll out, cut, and bake in a hot oven. 
 
 MRS. LOUIS DIETZ. 
 
— 75 — 
 
 Com Bread. 
 
 2 cups corn-meal; 3 eggs; 2 cups boiling water; 
 2 cups sour milk; 2 tablespoonfuls lard; 1 teaspoon- 
 ful soda. 
 
 Scald corn meal with boiling water and mix in 
 other ingredients. 
 
 MRS. H. CORDES. 
 
 Com Bread. 
 
 2 cups of sifted meal; y^ cup of flour; 2 cups of 
 buttermilk or sour milk; 2 eggs; 1|3 cup of sugar; 
 1 teaspoonful of salt; 2 tablespoonfuls of melted 
 butter. 
 
 Mix the meal and flour smoothly and gradually 
 add the milk, then the butter, sugar and salt, then the 
 beaten eggs and lastly dissolve a level teaspoonful of 
 baking soda in a little milk and beat thoroughly to- 
 gether. Bake in a quick oven. This recipe can be 
 made with SAveet milk by using baking powder. 
 
 MRS. W. J. JUNG. 
 
 German Coffee Cake. 
 
 lyo lbs. flour; 14 lb. sugar; y^ lb. butter; 1 
 cup raisins; 5 eggs; 1 pt. yeast; grated lemon to 
 flavor. 
 
 Mix the above ingredients well and set in a 
 warm place to rise. When well risen make in loaves, 
 put in well greased pans and let rise again; then bake 
 in moderate oven. 
 
 MRS. M. PUHL. 
 
— 76 — 
 
 Rolls. 
 
 1/2 cup butter; 1 small cup sugar; 3 cups flour, 
 sifted twice with two small teaspoonfuls of baking 
 poAvder; 1/2 cup milk; rind of 1 lemon. 
 
 Cream butter, eggs and sugar; add flour, tlieu 
 milk. Form into small rolls and paint with beaten egg. 
 
 MRS. I. GLATZLE. 
 
 Plain Coffee Cake. 
 
 6 tablespoonfuls of sugar; 1 tablespoonful melted 
 butter ; 2 eggs ; ^ cup milk ; 1 cup raisins, and 
 enough flour to make a medium stiff dough. At night 
 set one yeast cake with a puit of water and % sieve 
 flour at about 10 o'clock and let rise until morning; 
 add sugar, a pinch of salt, eggs, butter and milk, beat- 
 ing well all the while. Then add flour. Set aside to 
 rise, when risen to double its size beat down, put in 
 raisins. Let rise again to former height, brush with 
 melted butter, sprinkle with sugar and cinnamon. 
 This quantity will yield one large or two medium 
 loaves. 
 
 MES. ROBERT BLUM. 
 
 Dougfhnuts. 
 
 1 cup sugar ; 1 teaspoon salt ; i cup milk ; 1 
 teaspoon grated orange peel; 2 eggs; 3 teaspoons 
 baking powder; 1 tablespoon butter. 
 
 Mix with flour like soft bread dough, roll out one 
 inch thick, cut out into rings, let rise until light, then 
 fry in hot lard. 
 
 IDA HENNERSDORF. 
 
— 77 — 
 
 Doug-hnuts. 
 
 114 cups yeast; 1/0 cup butter; 3 eggs; II/2 cups 
 sugar; 1 cup milk; 1' teaspoonful lemon extract; 
 flour enough to make a soft dough. 
 
 Let rise, roll out and fry in smoking hot lard. 
 MRS. RICHARD HENKE. 
 
 Doughnuts. 
 
 2 cups sugar; 2 eggs; 1 pt. milk; 1 teaspoon 
 salt; 1 qt. flour; 1 grated nutmeg; 3 teaspoonfuls 
 Royal Baking Powder. 
 
 Beat well both sugar and eggs, add milk and 
 flour into which the baking powder has been measured. 
 Flour must be added until the dough can be handled. 
 Roll out y^ inch thick, cut in rings or small balls and 
 fry a rich golden brown in a deep kettle of smoking 
 hot fat. 
 
 MRS. ED. OEHLER. 
 
 Doug-hnuts. 
 
 8 eggs; 3 tablespoons lard; 1 teaspoon nutmeg; 
 114 cups sour cream; 1 1|3 cups sugar; 5 cups flour; 
 2 teaspoons salt; 1^^ teaspoons soda. 
 
 Beat whole eggs very lightly, add sugar gradually, 
 beating constantly, add lard and continue beating. 
 Mix and sift flour, nutmeg, salt and soda. Add 
 flour and sour cream alternately. Chill dough, then 
 toss on a slightly floured board, roll 1/0 ii^ch thick 
 and fry in deep lard. 
 
 MRS. AUG. GOLD. 
 
78 - 
 
 Doughnuts. 
 
 1 cup sugar; 2 eggs; 1/2 cup milk; 1 sifter 
 flour; 1/^ cup sour cream; 2 teaspoonfuls baking 
 powder. 
 
 Cut with biscuit cutter and fry in deep lard. 
 
 MRS. A. STAATS. 
 
 Love Knots. 
 
 Yo cup well beaten eggs; i/^ cup sweet cream; 
 beat together, and mix stiff with flour, roll out very 
 thin, then cut in two inch squares. These cut in five 
 strips, but not quite through, leave the sides together. 
 Then take in hand, slip each strip under the other, 
 when last one in hand, drop carefully into hot lard 
 and bake a rich golden brown, take out and sprinkle 
 with powdered sugar. 
 
 MRS. F. STEIN. 
 
— 79 — 
 
 COOKIES. 
 
 Anise Seed Cookies. 
 
 1/2 lb. sugar; i^ lb. flour; 4 eggs; 1 table- 
 spoon anise seed. 
 
 Drop in pan with teaspoon, 
 
 MRS. HENRY HENKE, SR. 
 
 Almond Cookies. 
 (Mandel - Kraenze.) 
 
 % lb. butter, creamed; 8 yolks of eggs; i/^ lb. 
 sugar; 1 lb. flour. 
 
 Cut with large round cutter and take out center 
 with a smaller one leaving a circular cookie. Brush 
 these with white of eggs and sprinkle with finely 
 chopped almonds, sugar and cinnamon. Bake a golden 
 yellow in a moderate oven. 
 
 MRS. ROEHM. 
 
 Cream Puffs. 
 
 Vi cup butter; 1 cup flour; 1 cup water; 3 eggs. 
 
 Let butter and water come to a boil; while boiling 
 stir in the flour; stir until a smooth paste. When 
 cool work in the eggs. Drop on buttered tins and 
 bake in a hot oven about 30 minutes. 
 
 FILLING: 1 cup milk, 1 egg, i/^ cup sugar; 
 thicken with corn starch, flavor with vanilla. 
 
 MRS. M. PITHL. 
 
- 6() - 
 
 Brown Cookies. 
 4 eggs; 1 cup butter; 3 cups brown sugar; 2 
 cups raisins; 2 cups currants; 1' cup pecans; 6 
 cups of flour; 4 tablespoons sweet milk, in which 
 dissolve 2 small teaspoons soda. 
 Flavor to suit your own taste. 
 
 MISS CORA ROEDER. 
 
 Cream Puffs. 
 
 Take a large tablespoon of butter and 1 cupful 
 of water, and put on to boil, then dump into this 1 
 cupful of sifted flour, stir well until it loosens from 
 the sides, then take from fire, let cool off some, stir 
 in 3 eggs, one after the other, add 1 teaspoon of salt, 
 beat very thoroughly, then let it rest awhile in a 
 cool place, the ice box is best in summer. Then drop 
 in small spoonfuls in pans and bake very tlioroughly, 
 or they will fall. When cold cut open, and fill with 
 wliipped cream or custard. 
 
 MISS MARY STEIN. 
 
 Cream Puffs. 
 
 1 cup water; 1 cup flour; 1 tablespoon butter. 
 Put in saucepan and stir over fire until' it leaves 
 
 sides of pan. Drop by tablespoonfuls on buttered 
 
 tins and bake in quick oven 25 minutes. 
 
 FILLING : The stiffly beaten whites of one egg 
 
 mixed with 2 tablespoonfuls sugar and Vs ^^P whipped 
 
 cream. 
 
 LETTIE RICHTER. 
 
— 81' — 
 
 Cookies with Raisins. 
 
 FILLING: 1 cup sugar; Yo cup lard; ^2 cup 
 sweet milk; 1 beaten egg; Si/o cups flour sifted with 
 3 teaspoonfuls baking powder. 
 
 Cream sugar and shortening; add slowly other 
 ingredients; roll out thin, cut out, and place in pan. 
 Put a teaspoonful of the filling on each cookie, place 
 another cookie on top and bake. 
 
 For filling mix together % cup sugar, 1 table- 
 spoon flour, 1 cup boiling water, 1 cup raisins, chopped. 
 Cook until thickened. 
 
 MRS. C. F. TATSCH. 
 
 Cookies. 
 
 5 eggs; iy2 cup of sugar; 1 cup of butter or 
 lard; 2 teaspoonfuls of baking powder; flour to make 
 a soft dough. 
 
 Extract or spices for flavoi-ing. 
 
 IRMA OCHS. 
 
 Chocolate Cookies. 
 
 1 cupful of sugar;. 2 eggs; 7 tablespoonfals of 
 flour; 1^ teaspoonfuls of baking powder; 1 cupful 
 of chopped pecans; I/2 cake sweet chocolate, grated; 
 salt. 
 
 Beat eggs lightly, add pinch of salt and sugar; 
 beat again ; add flour and baking powder sifted, 
 chocolate and the pecans. Drop little balls on buttered 
 pans and bake slowly. 
 
 OLGA KLINGELHOEFER. 
 
— 82 — 
 
 Christinas Cakes. 
 
 1 lb. flour; ^2 lb. sugar; 14 lb. butter; 4 eggs. 
 Sift flour and sugar together, rub in the butter 
 
 and then the eggs. Roll out very thin, cut in squares 
 and bake. 
 
 MRS. HENRY HENKE, SR. 
 
 Chocolate Cookies. 
 
 2 cups sugar; 1 tablespoonful butter; 3 eggs, 
 beaten separately; 2 cups flour; 1^4 lb. Bakers choco- 
 late ; 1 cup pecans ; 1 teaspoon baking powder. 
 
 MRS. WM. BiERSCHWALE. 
 
 Chocolate Cookies. 
 
 1 cup chocolate ; 1 cup sugar ; 1 cup grated 
 cocoanut; 1 cup sweet crackers; 2 eggs; 2 table- 
 spoonfuls butter. 
 
 Mix all and drop from spoon on buttered tins; 
 bake in moderate oven. 
 
 MRS. H. KALLENBERG. 
 
 Date Cookies. 
 
 1 cup brown sugar; % cup milk; 1 cup butter 
 or lard ; 2 cups oatmeal ; 1 lb. seeded dates ; 2 tea- 
 spoonfuls of baking powder; flour enough to roll out. 
 
 Boil sugar, water and dates until smooth, stirring 
 constantly. Roll out dough indicated above, cut with 
 cookie cutter, spread one cookie with the date-paste 
 and cover with another round of dough. Bake in 
 moderate oven. 
 
 MRS. OTTO KOLMEIER. 
 
— 83 — 
 
 Cocoanut Cookies. 
 
 1 cup butter; 2 cups sugar; 1 cup grated cocoa- 
 nut ; 1 teaspoon vanilla ; 2 teaspoonfuls baking powder ; 
 flour enough to roll out dough. 
 
 Bake light broAvn. 
 
 Cocoanut Cookies. 
 
 V2 cup butter; 2 eggs; 2 cups sugar; 2 cups 
 cocoanut ; 2 cups flour ; 1' teaspoon vanilla ; Yo tea- 
 spoon baking powder. 
 
 Drop on buttered tins with a teaspoon. 
 
 MISS OLINDA OEHLER. 
 
 Date Kisses. 
 
 The whites of 2 eggs; 1 cup powdered sugar; 
 1 cup rolled pecans ; 1 cup chopped dates. 
 
 Beat whites of eggs stiff, add sugar and beat 
 again. Then stir in pecans and dates. Drop from 
 teaspoon in buttered pan and bake in a slow oven 
 until delicate brown. 
 
 MISS ZULA MAE HILL. 
 
 Fruit Cookies. 
 
 2 cups sugar; 2 eggs; 1 cup butter; 1 cup 
 raisins ; 2 tablespoonfuls sour milk ; 1 teaspoonful 
 soda, dissolved in the sour milk ; 1 teaspoonful each 
 of nutmeg and cloves ; flour enough to roll. 
 
 MRS. H. KALLENBERG. 
 MRS. ALB. STAATS. 
 
— 84 — 
 
 Fruit Cookies. 
 
 1 eupful of butter; 2 cupfuls of sugar; i/^ cupful 
 sweet milk; 3 cupfuls of flour; 3 teaspoonfuls baking 
 powder; 4 eggs; 2 cupfuls of currants; 2 of raisins; 
 2 of pecans; 14 <^^^P of orange-peel; 1 wine glass of 
 whisky or wine ; 2 tablespoonfuls each of cinnamon 
 and all kinds of spices. 
 
 Make up as any cake, flouring the fruit as for 
 fruit cake. Make a stiff batter which is dropped in 
 a pan from spoon and baked just as biscuits. These 
 little cakes are delicious. 
 
 MRS. FELIX W. MAIER. 
 
 White Lebkuchen. 
 
 1 lb. sugar; 4 eggs; 2 cupfuls pecans; 14 tea- 
 spoonful of cloves; 1/0 teaspoonful nutmeg. 
 
 Stir sugar and eggs for one half hour (adding 
 one egg at a time) ; then add cloves, nutmeg and 
 pecans, also flour enough to make the dough stiff 
 enough to roll out and cut. Bake a light brown. 
 
 MRS. W. J. JUNG. 
 
 Hermits. 
 
 3 eggs ; 1 cup butter ; 1% cups sugar ; 1 cup 
 chopped raisins; 2 tablespoonfuls chopped citron; 
 1 teaspoon each extract cloves, allspice, cinnamon; 
 a pinch of salt; a teaspoon baking powder. 
 
 Add flour enough to roll, cut into rounds and 
 bake in moderate oven. 
 
85 
 
 Hermits. 
 
 1 cup of butter; IV2 cups of sugar; 3 
 V2 cup of molasses ; 1 teaspoonful soda ; 1 cup of 
 each, raisins and currants; 1 cup pecans; 1 tea- 
 spoonful of each, ginger, cloves, cinnamon and all- 
 spice ; flour enough to roll out soft. 
 
 MRS. ED. OEHLER. 
 
 Hermits. 
 
 2 cups of sugar; 1 cup of butter; 1 cup of 
 stoned and chopped raisins; 3 eggs; y^ teaspoon- 
 ful of soda, dissolved ; 3 tablespoonfuls of milk ; 1 
 nutmeg; 1 teaspoonful of cloves and cinnamon; 
 5 cups of flour. 
 
 MRS. H. W. KUSENBERGER. 
 
 Ginger Snaps. 
 
 2 cups sugar; 1 egg; 1 cup molasses; 1 table- 
 spoon ginger; 1 cup butter or lard; 1 cup hot 
 water; 1 tablespoon soda, dissolved in water; flour 
 enough to roll out. 
 
 MRS. A. KUENEMANN. 
 
 Macaroons. 
 
 1 lb. finely chopped pecans; 1 lb. sugar; un- 
 beaten whites of 4 eggs; grated rind of I/2 lemon or 
 a little cinnamon. 
 
 Mix the ingredients, drop by teaspoonfuls on a 
 well greased tin and bake in a moderate oven. 
 
 MRS. CHAS. NIMITZ. 
 
— 86 — 
 
 Lebkuchen. 
 
 1 lb. dark broAvn sugar; l^ gal. black molasses 
 1|4 lb. butter; 1|4 lb. citron; lj4 glass whiskey 
 11/2 lbs. of pecans; li/o teaspoonfuls of cooking soda 
 1 tablespoonful each of cinnamon, cloves, and allspice 
 grated rind of 1' orange and 2 lemons ; ^/^ lb. of 
 flour to start. 
 
 Flour, spices, peeling mixed. Pecans not chopped. 
 
 Let molasses come to a boil, melt in butter and 
 sugar, let this cool off, add whiskey and soda, pour 
 over dry part mixing quickly and add flour to make 
 good stiff dough. Let stand until next day. Add 
 flour to roll out, bake and ice. 
 
 MRS. ROEHM. 
 
 Pecan Macaroons. 
 
 1 lb. of pecans; y^ lb. citron; % lb sugar; 
 grated peel of one orange; 1 nutmeg; 1 teaspoon 
 cinnamon ; whites of 6 eggs ; beaten yolks of one ; 
 1 teaspoon baking powder; flour enough to make it 
 roll easily; 1 Avine glass brandy. 
 
 Brush with yolks before baking. 
 
 MRS. HERMAN GOLDSCHMIDT. 
 
 Oatmeal Cookies. 
 1 cupful sugar ; 1 cupful molasses ; 1 cupful 
 lard; 3i/^ cupfuls flour; 4 cupfuls of uncooked oat- 
 meal ; 2 teaspoonfuls cinnamon. 
 
 Dissolve 2 teaspoonfuls of soda in lA cup boiling 
 water. Mix well and form small cookies with the hand. 
 
 MRS. ALVIN STRIEGLER. 
 
— 87 — 
 
 Chocolate Macaroons. 
 
 12 sweet crackers; 2 cups of sugar; lOc-cake 
 of chocolate; 2 cups of pecans; whites of 6 large or 
 7 small eggs. 
 
 Beat the eggs to a stiff froth, add sugar, grated 
 chocolate, then the finely chopped pecans and the 
 mashed crackers. Drop on buttered paper, with a 
 teaspoon. 
 
 MRS. R. G. STRIEGLER. 
 
 German Nut Cake. 
 
 3^ lb. butter; i/o lb. sugar; 1 lb. flour; yolks 
 of 3 eggs. 
 
 Rub butter and sugar to a cream, add the egg 
 yolks, lastly the flour. 
 
 Roll out on board, spread with the beaten whites, 
 some chopped nut meats, cinnamon, and sugar. Cut 
 into squares and bake in quick oven. 
 
 MRS. R. L. KOTT. 
 
 Oatmeal Cookies. 
 
 2 cups sugar; 4 eggs; ly^ cups lard; 3 cups 
 oatmeal; 3 cups flour; % cups raisins, 1 teaspoon 
 cinnamon ; % cups currants ; 1 teaspoon soda. 
 
 MRS. LOUIS OEHLER. 
 
 Pecan Cookies. 
 
 1 lb. sugar; 1 lb. ilour; 6 eggs; 1 cup pecans; 
 1 teaspoonful baking poAvder. 
 
 MRS. A. KUENEMANN. 
 
Pfeffer-Nuesse. 
 
 (Pepper Cookies.) 
 
 1 lb. sugar; 6 eggs; 1 teaspoon cinnamon; 1' tea- 
 spoon cloves; 1 pinch black pepper; 1 teaspoon bak- 
 ing powder; flour enough to make a very stiff dough. 
 
 Cut out and bake in moderate oven. 
 
 MRS. HENRY HENKE, SR. 
 
 Pfeffer-Nuesse. 
 
 (German Cookies.) 
 4 eggs; 3 cups flour; 4 teaspoonfuls cinnamon; 
 2 cups sugar; 1 cup pecans; 2 teaspoonfuls cloves; 
 2 tablespoons butter ; 2 nutmeg ; 2 teaspoonfuls baking 
 powder. 
 
 MRS. LOUIS OEHLER. 
 
 Pecan Cookies. 
 
 White of 5 eggs; I/2 ^^- of sugar; 1/0 lb of 
 pecans, finely chopped; 1 sweet cracker and a little 
 baking powder. 
 
 Beat eggs and sugar to a stiff froth, add the 
 baking powder, mixed with the crumbed cracker, and 
 last the pecans. Drop from spoon on a well greased pan. 
 
 MRS. R. BLmi. 
 
 Pecan Cookies. 
 
 2 cups of sugar; yolks, of 10 eggs; 1 teaspoonful 
 of cinnamon ; 2 cups of pecans ; 1/2 ^^^P of finely 
 chopped citron ; a teaspoonful of baking powder. 
 
 Flour enough to nmke a stiff batter. Drop in 
 pan with a teaspoon. 
 
 MRS. R. G. STRIEGLER. 
 
— 89 — 
 
 Pecan Cookies. 
 
 V2 <^UP of pecans; 1 cup of sugar; I14 cups of 
 flour; 1 cake of chocolate; 3 large or 4 small eggs; 
 1 level teaspoon of baking powder; 1 teaspoon vanilla 
 and spices. 
 
 Bake in shallow long tins, w^hen done cut into 
 any shape desired and ice. 
 
 MRS. GEORGE WRIGHT. 
 
 Springerle. 
 
 1 lb. flour; 4 large eggs; 1 lb. sugar; butter size 
 of a walnut ; enough potash to cover the point of a 
 large knife blade twice (you may take baking powder 
 instead) and anise seed. 
 
 Sift the flour and sugar. Then stir butter, sugar 
 and eggs and potash (which has been dissolved in a 
 little milk) for 15 minutes, then add the flour as much 
 as will make a stiff dough. Then roll out dough 
 until about half as thick as your finger. Sprinkle 
 with flour and press the patterns on the dough, then 
 cut or separate the cakes with a dough cutter and 
 place on a board covered with anise seed, or use anise 
 oil. Keep in a dry place over night and the next 
 morning bake in a moderate oven a light yellow. 
 
 MRS. O. W. STRIEGLER. 
 
 Sugfar Cake. 
 
 2 cups sugar; i/^ cup lard; 5 eggs; 2 teaspoon- 
 fuls baking powder; flour enough to roll. 
 
 ROSA DECHEBT. 
 
— 90 — 
 
 Rock Cookies. 
 
 li/li cups brown sugar; 1 cup butter; Si/o caps 
 flour; 1 cup pecans; 1 cup raisins; 1/2 lb. dates; 4 
 eggs; 1 teaspoonful cinnamon; 1 leaspoonful soda, 
 dissolved in a little hot water; a pinch of salt. 
 
 MRS. A. KUENEMAiNN. 
 
 MRS. WM. BIERSCHWALE. 
 
 Sugar Cookies. 
 
 11/^ cups sugar; 2 eggs; 2 large tablespoonfuls 
 milk; 1 cup butter; 3 cups flour; 1 teaspoonful 
 baking powder ; 1 teaspoonful vanilla ; sprinkle with 
 sugar. 
 
 MRS. A. D. STAHL. 
 
 Zimmetsterne. (Very Good.) 
 
 1 lb. sifted sugar ; whites of 6 eggs ; 1 lb. al- 
 monds; 1/8 f*2- cinnamon; grated rind of 1 lemon. 
 
 The almonds should be Avashed, dried, and then 
 grated Avith the browni skin left on. Stir the sugar 
 and lemon peel into the beaten whites of the eggs, 
 and continue beating for 15 minutes, then add the 
 cinnamon. Reserve a small part of this mixture for 
 top of cakes, then to the large portion add the almonds. 
 Roll out about % inch in thickness, using only as much 
 flour as necessary. Cut with star shaped cutter, brush 
 each cookie with the reserved white of egg mixture 
 and bake slowly on well greased pans. 
 
 MRS. ROEHM, 
 
— 91 — 
 
 Small Tea Cakes. 
 
 5 eggs; 11/2 cups sugar; 1 cup butter or lard; 
 2 teaspoonfuls baking i^owder; spices or extract. 
 
 The dough must be worked lightly, rolled out, 
 cut with a cake-cutter and baked in a moderately 
 hot stove. 
 
 IRMA OCHS. 
 
— 92 — 
 
 LAYER CAKES. 
 
 Brides Cake. 
 
 1 lb. of butter; 1' lb. of sugar, sifted; % lb. of 
 flour, Avarmed ; 12 eggs ; 1 lb. of almonds or pecans ; 
 2 teaspoonfuls of baking powder; 1 teaspoonful of 
 mace; grated rind of 1 lemon. 
 
 FILLING: 14 lb. of fresh butter; 1|4 lb. of 
 sugar; the yolks of 4 eggs; juice of 4 lemons; 
 grated rind of 1 lemon. 
 
 Cream butter after washing salt out, add sugar, 
 grated rind of lemon, mace, yolks of eggs, nuts, and 
 stir one-half hour. Then add flour to which the baking 
 pow^der has been added, and the beaten whites of the 
 eggs. Bake in layers a light brown. Sift flour and 
 baking powder several times. Add a little flour, then 
 a little white of egg until all have been added. 
 
 FULLING: Wash salt well out of butter before 
 using. Then melt butter over slow fire, stir in 
 sugar, grated rind of lemon, yolks of the eggs and 
 juice of lemons. Continue stirring over fire until 
 creamy. Remove, stir a while, and spread between 
 layers. 
 
 MRS. 0. W. STRIEGLER. 
 
 Caramel Cake. 
 
 114 cups sugar; I/2 cup butter; yolks of 2 eggs; 
 1 cup water; 2 cups flour; 3 teaspoonfuls cool 
 caramel syrup; 1 teaspoonful vanilla; 1/2 cup flour j 
 
— 98 — 
 
 2 teaspoonfuls baking powder; stiffly beaten whites 
 of 2 eggs. 
 
 Mix well the first five ingredients, adding the 
 others as given. The cake may be baked as a layer 
 cake in a moderate oven, and put together with the 
 following filling. 
 
 FILLING : 1 cup sugar ; 14 cup water ; white 
 of 1 egg; 1/^ teaspoonful vanilla; 1 teaspoonful 
 caramel syrup. 
 
 Boil sugar and water until the syrup spins a 
 thread, add it to the beaten white, continue beating, 
 adding the vanilla and the caramel syrup. 
 
 CARAMEL SYRUP: 1 cup sugar; 1/2 cup boiling 
 water. 
 
 Put the sugar in a sauce pan on the fire; stir 
 constantly until it is a brown color, take from the fire, 
 add water, and stir until the sugar is dissolved. 
 
 HELENE HANISCH. 
 
 Chocolate Cake. 
 
 14 cup butter; II/2 cups powdered sugar; 3 
 eggs; Yo cup milk; II/2 teaspoonfuls baking powder; 
 11/2 cups flour. 
 
 Cream butter and sugar, add the eggs, one at a 
 time. Dissolve on the stove 1 cupful of chocolate ; 3 
 tablespoonfuls of sugar ; 3 tablespoonfuls of hot milk ; 
 then add to the above mixture. Now gradually add 
 1/^ cup of milk; ly^ cupfuls of flour, and 11/2 tea- 
 spoonfuls of baking powder; mixing the baking powder 
 with the last half cupful of flour. Flavor with vanilla 
 extract. If the batter seems too thin add a little 
 more flour. 
 
94 
 
 Chocolate Cake. 
 
 2 cupfuls of sugar; i/o cupful of butter; I/2 cup- 
 ful of milk; yolks of three eggs; whites of two; 2% 
 cupfuls of flour; 3 teaspoonfuls of baking powder; 
 y2 cupful of melted chocolate; I/2 cupful of milk. 
 
 Melt chocolate, add half cupful of milk; Avhen 
 thoroughly mixed let cool. Cream sugar and butter, 
 add yolks of the eggs, then the whites. Mix well. 
 Add flour with the baking powder, then the chocolate. 
 Bake in three layers. 
 
 FILLING: r cupful of sugar; 1|3 cupful of milk; 
 1 tablespoonful of butter; boil 5 minutes. Beat until 
 cool, add 1 teaspoonful of vanilla. Spread between 
 layers. 
 
 MRS. A. H. WELGEHAUSEN. 
 
 Delicious Chocolate Cake. 
 
 8 eggs, the white beaten stiff; 2 cups of sugar; 
 1 cake of sweet chocolate; 1 cup of butter; 3 cups of 
 flour; 1 cup of milk; 3 teaspoonfuls of baking powder. 
 
 Beat the butter and sugar to a cream; add the 
 milk, then flour and beaten whites. Divide into equal 
 parts and into half grate a cake of sweet chocolate. 
 Bake in layers, spread with custard and alternate the 
 dark and white layers. 
 
 FOR CUSTARD: 1 tablespoon of butter; 1 pint 
 of milk, let boil together; then stir in 2 eggs, beaten 
 with 1 cup of sugar and 2 teaspoonfuls of corn starch, 
 dissolved in a little cold milk; then boil all and spread 
 on cake. 
 
 MRS. G. E. WRIGHT. 
 
— 95 — 
 
 Devil's Food Cake, No. 1. 
 
 PART 1 : 1 cup brown sugar ; 1 cup grated 
 chocolate; i/o cup sweet milk. 
 
 Allow mixture to come to a boil and set aside 
 to cool. 
 
 PART 2 : 1 cup brown sugar ; i/o cup butter ; 
 yo cup sweet milk; 3 yolks of eggs; 2 cups flour; 
 2 teaspoon fuls baking powder. 
 
 Mix in the usual manner and add to part 1, bake 
 in layers and spread with soft chocolate icing. 
 
 MISS BERTHA PRIESS. 
 
 Devil's Food Cake. No. 2. 
 
 2 cupfuls brown or white sugar; i4 cup butter; 
 V2 cup lard ; 2 eggs ; 1 cup buttermilk ; 3 cups flour ; 
 11/^ teaspoonfuls cinnamon; i/o teaspoon allspice; 1/2 
 cake of ground chocolate, with enough hot water to 
 make i/o cup; 14 teaspoon soda. 
 
 Mix all together and bake in four layers. Put 
 together with cooked icing. 
 
 MRS. ALVIN STRIEGLER. 
 
 Devil's Food Cake. No. 3. 
 
 Vz cup butter; li/o cups sugar; 2 eggs; i/^ cup 
 sour milk; 1 teaspoon soda; 2 cups flour; 1 teaspoon 
 vanilla; 2 squares of chocolate. 
 
 Cream butter and sugar; add the beaten eggs, the 
 soda dissolved in the sanie milk, flour, flavoring, and 
 lastly stir into the batter the chocolate dissolved in 
 V2 cup of boiling water. Bake in two layers and put 
 together vrith white frosting. 
 
 MRS. AUG. JORDAN. 
 
— 96 — 
 
 JDevil's Food Cake (Layer). No. 4. 
 
 5 eggs beaten separately ; 2 cups sugar ; 1 cup 
 butter; 2 cups flour; 1 small cup grated chocolate 
 (bitter), dissolved in boiling water; 1 level teaspoon- 
 ful of soda. 
 
 Mix well the beaten yolks, sugar and butter, then 
 add 1 cup milk. Sift soda and flour together and 
 stir into mixture. Add the chocolate and lastly fold 
 in the whites. Bake in layers and put together with 
 chocolate filling. 
 
 CHOCOLATE FILLING: 1 cup sugar; 1/2 cup 
 sweet milk; 3 tablespoonfuls grated chocolate (bitter); 
 a pinch of salt. 
 
 Boil until it will cream, then remove from fire and 
 beat hard till it is thick enough to spread. 
 
 MRS. A. D. STAHL. 
 
 Pineapple Cake. 
 
 11/2 cups powdered sugar; 1/2 cup butter; I/2 
 cup sweet milk; 1^ cup cornstarch; II/2 cups flour; 
 2 teaspoonfuls baking powder. 
 
 Mix the butter and sugar to cream, add the milk, 
 then add the flour, cornstarch and baking powder 
 well mixed and sifted, last add the whites of 8 eggs 
 beaten. 
 
 FILLING : 1 can of grated pineapple ; 1 cup 
 sugar. 
 
 Boil to a thick jelly and let cool. Make a boiled 
 icing of 3 cups sugar; ^2 cup water and the beaten 
 whites of 3 eggs. 
 
 MRS. SCHWARZ. 
 
— 97 — 
 
 Graham Cracker Layer Cake. 
 
 28 graham crackers, rolled and mixed with 1 tea- 
 spoon baking powder; i/o cup butter; 1 cup sugar 
 creamed with butter; 3 eggs, yolks and whites beaten 
 separately ; % cup milk ; 1 teaspoon vanilla. 
 Bake 15 minutes. 
 
 MRS. MAX BIERSCHWALE. 
 BELLE STEBBINS. 
 
 Jam Cake. 
 
 Three eggs; 1' cup of sugar; % cup of butter; 
 114 cups of flour ; 1 cup jam ; 4 tablespoonfuls sour 
 milk ; 1 teaspoonful of soda dissolved in the sour 
 milk. 
 
 Adding jam last. 
 
 For flavoring a little cinnamon, allspice and 
 nutmeg. Bake in layers. 
 
 FILLING: 2 cups of sugar; 2|3 cupful of milk; 
 butter the size of a pecan. Boil 4 minutes, then beat 
 to a soft creamy mixture. 
 
 MRS. F. MORGAN. 
 
 Plain Layer Cake. 
 
 1 cup sugar ; 1 tablespoon butter ; 3 eggs ; V2 
 cup milk; 2 level teaspoonfuls baking powder; 1 
 cup flour. 
 
 Cream butter and sugar, add eggs one at a time, 
 boating well, then milk, flour and baking powder. 
 
 This makes 2 layers. Use any icing preferred. 
 
 MRS. ROBERT BLUM. 
 
98 
 
 Layer Cream Cake. 
 
 1 cup butter; 4 eggs; 1 cup milk; 3 cups 
 flour; 2 cups granulated sugar; 1 teaspoonful bak- 
 ing powder; 2 cups fresh cream. 
 
 Mix the butter, sugar and yolks of the eggs well, 
 then stir in the milk. Add the flour and baking 
 powder, and the well beaten whites last. (Enough for 
 4 layers.) 
 
 FILLING: Whip the cream and stiffen with 
 sugar and put between the layers when they are 
 thoroughly cool. 
 
 MRS. WM. WAHRMUND. 
 
 Lemon Jelly Cake. 
 
 11/2 cups sugar; 1/0 cup milk; i/^ cup butter; 
 21/2 cups flour; 3 eggs; i/o ^^iP pecans; 2 teaspoon- 
 fuls baking powder; 1 teaspoonful of extract of 
 lemon. 
 
 PILLING: 2 cups sugar; 1 cup pecans; 2 
 eggs; 2 teaspoonfuls flour; grated rind and juice of 
 2 lemons; 2 tablespoonfuls water. 
 
 Boil until it thickens, add pecans, cool, and 
 spread between layers. 
 
 E. LOUDON. 
 
 Pecan Layer Cake. 
 
 4 eggs; 1/2 lb. butter; 1/2 lb. sugar; 1/2 lb. flour; 
 1/2 lb pecans ; y^ cup milk ; 1 teaspoon cinnamon ; 
 2 teaspoons baking powder. 
 
 MRS. H. W. BRAEUTIGAM. 
 
99 
 
 Mahogany Cake. 
 
 Dissolve 2 oz. of chocolate in 5 tablespoonfuls of 
 boiling water; cream. 1/2 cup butter with I14 cups 
 sugar. Add to this the beaten yolks of 4 eggs and 
 the cooled chocolate ; next Yo cup of sweet milk ; 
 1% cups flour, containing 2 rounded teaspoonfuls 
 baking powder; and lastly the beaten whites of 4 
 eggs. Bake in 3 layers. 
 
 FILLING : Cream 3 cups powdered sugar with 
 V2 cup butter; yolk of 1 egg; 2 tablespoonfuls pow- 
 dered chocolate mixed with 5 tablespoonfuls strong 
 hot coffee; stir well, add 2 teaspoonfuls vanilla and 2 
 teaspoonfuls cream. Beat until smooth and light. Do 
 not cook this filling. 
 
 MRS. LOUIS DURST. 
 
 Orange Cake. 
 
 V2 cup butter; 1 cup sugar; I/2 cup milk; ly^ 
 cups flour; 3 eggs (whites only); % teaspoonful 
 baking powder. 
 
 Cream butter and sugar Avell, beat whites of eggs 
 and add alternately with flour, baking powder and 
 milk to the creamed butter and sugar. 
 
 FILLING: 1 orange; i-^ lemon; % cup milk; 
 3 eggs ; 3 tablespoonfuls sugar ; I/2 tablespoonful 
 butter; 1 tablespoonful flour; a pinch of salt. 
 
 Mix the flour with a little of the cold milk, stir 
 into the boiling milk and let boil a few minutes. 
 Remove from stove and add the juice and grated rind 
 of 1 orange and the juice of i/^ lemon, and yolks of 
 3 eggs. 
 
 IRMA HEYLAND. 
 
loo 
 
 One Egg Oake. 
 
 1 tablcspooii butter; 1 cup milk; 1 cup sugar; 
 2 cups flour; 1 egg (^ve]l beaten); 2 level teaspoons 
 baking powder; vanilla extract. 
 
 Bake in two layers or as a loaf cake. 
 
 MRS. WERNER KEIDEL. 
 
 Plain Oocoanut Layer Oake. 
 
 1 cup sugar; 1/2 cup milk; 3 tablespoonfuls 
 butter ; 1 cup flour ; 2 level teaspoonfuls of baking 
 powder; 1 teaspoon vanilla. 
 
 Cream butter and sugar, add eggs one at a time, 
 then milk and flour into which baking powder has been 
 sifted. This quantity makes 2 layers. 
 
 ICING: Beat 2 Avhites of eggs to a stiff froth; 
 add six tablespoonfuls sugar, spread on layers, sprinkle 
 with cocoanut and set into stove to brown. 
 
 MRS. ROBERT BLUM. 
 
 Spice Oake. 
 
 4 eggs, reserving the Miiites of 2 ; 2 cups of brown 
 sugar ; 1/2 cup of melted butter ; i/> cup of sour 
 milk; 1 teaspoonful of soda; 2 teaspoonfuls of cin- 
 namon; 11/2 teaspoonfuls of cloves; Yo teaspoonful 
 of nutmeg; 2 cups of flour. 
 
 Dissolve the soda in the sour milk. Bake in layers. 
 
 Make the icing to spread between layers, ^vith 
 the whites of the eggs and 1 cup of sugar. 
 
 xVIRS. LOUIS OEHLER. 
 
— 101 — 
 
 Sponge Cake. 
 
 3 eggs; 1 cup sugar; 3 tablespoons water; 1 
 cup flour; 1 teaspoon baking powder. 
 
 Beat eggs separately, then add sugar and watei-, 
 then add flour with baking powder. 
 
 This makes 2 layers. 
 
 MISS CORA ROEDEK. 
 
 Strawberry She Cake. 
 
 2 cups of flour ; 1,4 "^up of butter ; 1 teaspoon baking 
 powder. 
 
 Sift flour and baking powder several times, then 
 put in the butter and mix wejl with fingers. Now add 
 milk enough to make a dough, stiff to roil. 
 
 Bake in a very hot oven. When done split cake 
 horizontally, and butter both parts well. Now spread 
 the lower part with berries and sugar, put on the top 
 and dust with powdered sugar. 
 
 Serve with crushed berries and cream. 
 
 Peaches and other fruits may be used with this cake. 
 
 MRS. AD. WEHMEYER. 
 
 White Layer Oake. No. 2. 
 
 1/2 cup butter, creamed with 1 cup sugar; 14 
 cup milk; 1% cups flour; I1/2 teaspoonfuls baking 
 powder; 3 whites of eggs, stiffly beaten. 
 
 Bake in moderate oven in 3 layers. 
 
 FILLING: Boil 2 cups of sugar with 1 cup of 
 water until it threads from a fork. Pour over the 
 stiffly beaten whites of tAvo eggs; add 1 cup of chopped 
 pecans and 1 cup of raisins. 
 
 MRS. LOUIS DURST. 
 
— 102 — 
 
 White Layer Cake. No. 3. 
 
 Whites of 6 eggs; 2 cups of sugar; % cup of 
 butter ; 1 cuf) of sweet milk ; 3 cups of flour ; 2 
 teaspoonfuls of baking powder. 
 
 Cream sugar and butter, then add flour sifted 
 tAvice with baking poAvder; add milk and Avhen mixed, 
 add the whites of eggs beaten to a stiff froth. Beat 
 thoroughly and bake in four layers. 
 
 FILLING: % cup milk; 2 cups sugar; the 
 whites of 2 eggs; % cup pecans; raisins and currants. 
 
 Boil milk and sugar till it forms a soft ball when 
 dropped in cold water. Have ready the whites of eggs 
 beaten stiff and pour syrup over them, beating well 
 till cool. Then add pecans, raisins and currants and 
 spread between layers. 
 
 MISS ALVINA GOLD. 
 
 Wedding Cake. (Braut-Torte.) 
 
 1 cup butter; 1 cup chopped pecans; 1 civp 
 sugar; 6 eggs; 1 teaspoon baking powder; vanilla 
 flavor; 214 cups flour; 2 to 3 spoons water. 
 
 Cream butter and sugar, add yolks of eggs, water, 
 pecans, finally Avhites of eggs and flour in which 
 baking powder has been sifted alternately. Bake in 
 hot oven, in four layers. 
 
 FILLING: 14 lb. butter; lj4 lb. sugar; 4 yolks 
 of eggs; juice of 4 lemons. Beat over fire constantly. 
 Ice cake with cooked icing. 
 
 MARIE GESSLER. 
 
— 103 — 
 
 Frosting for Angel Food. 
 
 1 cup of sugar ; l^ cup of milk ; a small piece of 
 butter; 1 teaspoon of vanilla. 
 
 Dampen sugar with the milk. Stir till it dissolves 
 and boil. Then let it boil about five minutes, not 
 longer; remove from fire, set in a dish containing 
 cold water, add flavor. Stir till it stiffens, then spread 
 quickly on cake as it hardens rapidly. 
 
 MRS. P:MIL RILEY. 
 
 Marshmallow Frosting. 
 
 2 tablespoonfuls of milk ; 6 tablespoonfuls sugar ; 
 1/2 teaspoon vanilla ; i/4 lb. marshmallows ; 2 table- 
 spoonfuls hot -water. 
 
 Heat 2 tablespoonfuls of milk with 6 tablespoon- 
 fuls sugar, and boil 6 minutes without stirring. In 
 a double boiler, heat 14 1^- marshmallows and when 
 very soft, add 2 tablespoonful' of hot water. Cook 
 until smooth. Beat into it the hot syrup (boiled milk 
 and sugar) and beat well until cool. Use at once. 
 
 MRS. EMIL RILEY. 
 
 Marshmallow Filling. 
 
 2 cups sugar; I/2 c^P water; 1^ lb. marshmallows; 
 2 eggs. 
 
 Boil sugar and water till it ropes. Add the 
 marshmallows broken in small bits. When these have 
 dissolved, pour gradually into the beaten whites of 
 2 eggs. Beat until cold and spread on cake. 
 
 MRS. HERMAN USENER. 
 
— 104 — 
 
 Simple Cake Frosting, uncooked. 
 
 White of 1 egg; 2 cups powdered sugar; butter, 
 size of wahiut; vanilla flavoring. 
 
 Put unbeaten ■white of egg in bowl. Add sugar 
 gradually till paste is smooth. Then add butter (soft 
 but not melted), and vanilla. 
 
 BELLE STEBBLXS. 
 
 Boiled Frosting. 
 
 1 cup granulated sugar; 14 cup boiling water; 
 V2 teaspoon cream of tartar ; white of 1 egg. 
 
 Put sugar and Avater in pan on stove and stir till 
 sugar dissolves. Add cream of tartar and do not stir 
 again. Beat egg white stiff. Cook syrup until it 
 spins. Beat into whipped egg. A pinch of salt and 
 any desired flavoring may be used. 
 
 BELLE STEBBLNS. 
 
 Orange Icing. 
 
 Boil 2 cupfuls sugar; 1 cupful water, until it 
 strings. Pour over well beaten yolks of 4 eggs ; beat 
 until smooth and thick; add l'y2 teaspoonfuls orange 
 extract, and spread rapidly on cake. 
 
 MISS OLGA VON HAOJEN. 
 
— 105 — 
 
 LOAF CAKES 
 
 Angel's Food Cake. No. 1. 
 
 Whites of 11 eggs; II/2 cups sugar; 1 cup of 
 flour ; 1 teaspoon cream of tartar ; flavoring. 
 
 To the stiffly beaten whites of eggs add the sugar, 
 then gradually the flour and cream of tartar sifted 
 together. Flour should be sifted five times. Bake in 
 an ungreased pan in a moderate oven 45 minutes. 
 
 MRS. AUG. JORDAN. 
 
 Angel's Food Cake, No. 2. 
 1 cup sugar, sifted 3 times; II/4 cups flour; 3 
 teaspoonfuls baking powder; a pinch of salt; Avhites 
 of 2 eggs, beaten stiffly ; 1 cupful milk ; vanilla 
 flavoring. 
 
 Heat milk and pour over dry ingredients, well 
 sifted, add vanilla and carefully fold in whites of 
 eggs. Bake in moderate oven 35 minutes. 
 
 MRS. H. W. KUSENBERGER. 
 
 Arch Ang-el Cake. No. 3. 
 
 1 cup butter; 1 cup sugar; 2 cups sifted flour; 
 1 teaspoon baking powder ; whites of 8 eggs ; 1 tea- 
 spoon vanilla. 
 
 Cream butter and sugar, add flour sifted with 
 baking powder, stir in beaten whites and vanilla and 
 bake. This can be baked in layers Avith marshmallow 
 filling. 
 
 MRS. A. L. PATTON. 
 
106 
 
 Almond Cake. 
 
 15 eggs; % lb. sugar; % lb. almonds; grated 
 rind of 1 lemon and 1 orange. 
 
 Beat yolks and sugar at least 15 minutes; add 
 almonds ground unblanched, lastly the well beaten 
 whites of the 15 eggs. Bake % of an hour in moderate 
 oven. 
 
 MRS. EUGENE VANDER STUCKEN. 
 
 Cup Cake. 
 
 4 eggs; 1 cup butter; 2 cups sugar; 3 cups flour; 1 
 cup sweet milk ; 2 teaspoons baking powder. 
 Flavor to taste. 
 
 MRS. A. L. PATTON. 
 
 Brides Cake. 
 
 3 cups of sugar ; 1 cup of butter ; 1 cup of sweet 
 milk ; 5 cups of flour ; I/2 cup of cornstarch ; whites of 
 14 eggs ; 2 teaspoonfuls of baking powder ; 1 teaspoon 
 each of lemon and vanilla extract. 
 
 Stir sugar and butter to a cream, mix milk and 
 cornstarch, then mix together and put in the whites 
 well beaten and flour sifted several times. 
 
 MRS. H. CORDES. 
 
 Coffee Cake. 
 
 1 cup coffee; 1 cup molasses; 1 cup butter; 1 cup 
 sugar ; 1 cup raisins ; 1 cup currants ; 4 cups flour ; 1 
 nutmeg ; I/2 teaspoon cinnamon ; Y^, teaspoon cloves ; 4 
 eggs; V^ teaspoon soda, dissolved in hot water. 
 
 MRS. A. L. PATTON. 
 
~ 107 — 
 
 Quick OofTee Cake. 
 
 1/4 cup butter; 1 cup sugar, creamed together; 1 
 beaten egg; Y2 cup milk; 14 teaspoonful salt; I14 cups 
 flour; 1* teaspoon baking powder. 
 
 Turn into a "well buttered shallow pan, pour over 
 top 2 tablespoonfuls melted butter, sprinkle thickly with 
 sugar and cinnamon, bake in a quick oven. 
 
 MRS. LOUIS DURST. 
 
 Crumb Cake. 
 
 2 cups flour ; 2 eggs ; % cup butter ; % cAip 
 milk; iy2 cups sugar; 2 teaspoonfuls baking powder. 
 
 Crumb flour, butter, sugar and baking powder. 
 Reserve 1/2 cup of this mixture ; add the eggs and milk. 
 Put in buttered pan, sprinkle with remaining half cup 
 of mixture, and bake in a moderate oven. 
 
 MRS. M. PUHL, 
 
 Date and Nut Loaf. 
 
 1 lb. of stoned dates; 1 lb. of nuts; 1 cup of 
 sugar ; 1 cup of flour ; 4 eggs, beaten separately ; 
 2 teaspoonfuls of baking powder ; 1 teaspoonful of 
 vanilla; I/2 teaspoonful of salt. 
 
 Cream yolks of eggs and sugar, sift baking poAv- 
 der and salt into flour, stir into mixture, then fold 
 in the beaten whites lightly, add vanilla and drop in 
 dates and nuts a few at a time; stir well, then drop 
 all in a loaf pan and bake slowly one hour. 
 
 MRS. G. E. WRIGHT. 
 
— 108 — 
 
 Cup Cake. 
 
 1 cup of butter; 2 cups of sugar; 3 cups of flour; 
 1 cup of milk; 1 cup of raisins; 1 cup of currants; 1 
 cup of pecans ; 2 teaspoonfuls of baking powder ; 4 eggs ; 
 % teaspoonful of allspice ; rind of one lemon. 
 
 Bake one hour. 
 
 MISS IRMA OCHS. 
 
 Chocolate Molasses Cake. 
 
 6 yolks of eggs ; whites of two ; 1 cup brown sugar ; 
 1 cup molasses ; 1 cup pecans ; 7 squares of sweet choco- 
 late ; 3 cups of flour ; 1 teaspoon baking powder ; a small 
 piece of citron ; knife point each of cloves, cinnamon and 
 allspice. 
 
 Mix v/ell, bake in a bread pan, and cut in squares 
 when baked. 
 
 MRS. EMIL WEBER. 
 
 Fruit Cake. 
 
 1 lb. butter ; 1 lb. sugar ; 6 eggs ; orange and 
 lemon peel ; 1' glass wine ; 1 glass brandy ; 14 lb. 
 cocoa; 1/4 lb. cherries (sugared); i/^ cup molasses; 
 1/2 cup sour milk ; 1 teaspoon soda ; 1 teaspoon of 
 allspice, cinnamon and cloves ; 1 teaspoon ginger ; 2 
 teaspoons baking powder ; 1 lb. raisins ; 1 lb. currants : 
 1/2 lb. pecans; 14 lb. citron; 1/2 lb. figs; i/o lb. 
 dates; 14 lb. almonds (or other kinds of fruit 
 desired) ; flour enough to stiffen. 
 
 MRS. ARNOLD KOTT. 
 
— 109 — 
 
 Citron Pound Cake. 
 
 % lb. butter; 1 lb. sugar; 8 eggs; 1 lb. flour; 
 ll^ lbs. citron. 
 
 Cream the butter and sugar. Add beaten yolks 
 of eggs and the flour. Add beaten whites of eggs, 
 then the finely sliced citron, lightly dredged with 
 flour. Bake 1^^ to 2 hours. 
 
 MRS. HERMAN USENER. 
 
 Fruit Cake. 
 
 (Prize Cake.) 
 
 12 eggs; 1 pound sugar; 1 pound butter; 1 
 pound pecans ; 1 pound currants ; 1 pound raisins ; 
 1 pound dates or figs ; i/4 pound citron ; 14 pound 
 lemon and orange peeling; 1 large apple; 1 grated 
 nutmeg; 1 wine glass of brandy; 1 teaspoonful of 
 cinnamon ; i/> teaspoonful of cloves ; I/2 teaspoonful 
 of mace ; 1/2 teaspoonful of allspice ; 1 pound of 
 flour; 2 teaspoonfuls of baking powder; a pinch of 
 salt. 
 
 Cream together butter and sugar to a paste, adding 
 the well beaten yolks, then all the fruit, spices and 
 brandy, flour and baking powder, lastly adding the 
 whites of the eggs, well beaten. 
 
 Bake two or three hours. 
 
 MISS META DIETZ. 
 
 Cup Fruit Cake. 
 
 % cup butter; 2 cups sugar; 1 cup milk; 3 
 eg-gs; 3 cups flour; 1 cup nuts; 1 cup raisins; 3 
 level teaspoonfuls baking powder. 
 
 ROSA DECHERT. 
 
110 
 
 Cracker Cake. 
 
 5 eggs; 1 cup sweet chocolate, grated; 1 cup 
 pecans; 2 cups sweet cracker crumbs; 1 cup sugar; 
 1^ cup butter; 1/2 cup milk; 2 teaspoonfuls of 
 baking powder; 1 teaspoon vanilla. 
 
 This cake may be baked either in layers or as 
 loaf cake and iced Avith caramel. 
 
 Devil's Food Cake. 
 
 PART 1. 1 cup brown sugar; 1/2 cup butter; i/^ 
 eup sweet milk; yolks of 3 eggs; 2 cups flour; 1 
 teaspoon soda. 
 
 PART 2. y<2, cup cocoa ; 1 cup brown sugar ; 
 y^ cup sweet milk ; 1 teaspoon vanilla. 
 
 Boil and when cool mix with part 1. Bake in 
 slow oven. 
 
 MRS. WM. BIERSCHWALE. 
 
 Potato Fruit Cake, 
 
 2 cups of sugar; 1/0 cup of butter; 4 eggs; 1 
 cup of warm mashed potatoes; 4 ounces of bitter 
 chocolate; % cup of water; 1 teaspoonful of cinna- 
 mon; 1/2 teaspoon of mace; 2 cups of flour; 3 tea- 
 spoons baking powder ; i/^ cup of raisins ; 1/0 cup 
 of nuts ; 1/^ cup of currants. 
 
 Cream butter, sugar and yolks of eggs, add 
 chocolate and spices, then add potatoes and flour and 
 wat-er alternately, and lastly the whites of eggs and 
 fruit. Bake one hour. 
 
 MRS. A. H. WELGEHAUSEN. 
 
— Ill — 
 
 Old English Fruit Cake. 
 
 1 egg; 1 cup molasses; 1' cup buttermilk; 1 cup 
 sugar; 1 cup butter; 2 cups flour; 1 teaspoonful 
 soda; 1 teaspoonful cinnamon; 1 teaspoonful cloves; 
 1 teaspoonful ginger; 1 nutmeg; i/o lb. citron; 1/2 
 lb. lemon peel; 1/0 lb. orange peel; 1/2 lb. candied 
 pineapple ; 1 lb. raisins ; 1 lb. currants ; 1 lb. dates ; 
 11/2 lbs. pecans. 
 
 Dredge spices and fruit with flour and let stand 
 over night. 
 
 MRS. G. E. WRIGHT. 
 
 German Fruit Cake. 
 
 1 cup butter; 2 cups sugar; 4 eggs; 1 cooked 
 potato ; 1/2 cup milk ; 1 cup chopped pecans ; 1/0 cup 
 chocolate ; 1 teaspoon cinnamon ; ^^^ teaspoon cloves ; 
 1/2 teaspoon nutmeg; 2 cups flour; 2 teaspoons bak- 
 ing powder. 
 
 CHOCOLATE CARAMEL FILLING: 1/2 lb. sugar; 
 14 lb. grated chocolate ; i/^ cup sweet milk ; butter, 
 size of an egg. 
 
 Mix and cook to a syrup stiff enough to spread. 
 
 MRS. AUG. JORDAN. 
 
 Premium Fruit Cake. 
 
 3 cups sugar; ly^ cups butter; 6 eggs; li/o cups 
 sour cream ; 2 teaspoonfuls soda ; i/o lb. currants ; 
 % lb. raisins; i/^ lb. citron; 1 nutmeg; sufficient 
 flour to form stiff batter. 
 
 MRS. MOURSUND. 
 
— 112 — 
 
 Lig^htning- Cake. 
 
 1 onp butter; 4 eggs; 1 cup sugar; 1 heaping 
 cup flour; 1 teaspoonful baking powder; rind and 
 juice of one lemon. 
 
 Cream butter and sugar; add beaten eggs, then 
 flour; beat well. Spread 1 inch thick on flat buttered 
 pans, sprinkle Avith a mixture of sugar and cinnamon. 
 Bake in hot oven ; when done cut in squares. 
 
 MISS E. LUNGKWITZ. 
 MRS. ALB. STAATS. 
 
 Pecan Cake. 
 
 1/2 cup butter; II/2 cups sugar; % cups milk; 
 2 cups flour; 2 level teaspoonfuls baking powder; 1 
 cup nuts (chopped fine) ; 4 white of eggs. 
 
 Sift flour and baking jDowder 3 times; cream 
 butter, add sugar, then alternately milk and flour, 
 lastly the whites of the eggs and nut meats. Bake in 
 a sheet in a shallow pan 30 to 40 minutes. 
 
 CHOCOLATE ICING: 1 cup sugar; Vo oz. choco- 
 late; 1 white of egg (beaten dry); 14 cup Avater; 1/2 
 teaspoonful vanilla extract. 
 
 Boil sugar, Avater and chocolate, stirring. Cover 
 vessel and boil 3 minutes. Uncover and boil until it 
 forms a soft ball when tested in cold Avater; then 
 beat sloAvly into the Avhite of egg and continue beating 
 (after extract is added) until thickened sufficiently to 
 spread on cakes. 
 
 MRS. HENRY HIRSCH. 
 
— 113 — 
 
 Mandelbrot. 
 
 1^/4 cups chopped almonds or nuts ; 2 cups sugar ; 
 1 lb. flour ; 4 eggs ; teaspoonful cinnamon, cloves, 
 nutmeg; 1 teaspoon baking powder. 
 
 ifix dry ingredients Avell, add eggs, roll out, bake 
 1/2 hour. Cut into squares while still warm, then ice. 
 
 MARIE GESSLER. 
 
 Nut Cake. 
 
 3 eggs; 11/^ cups sugar; i/o cup butter; y^, cup 
 milk; 21/2 cups flour; 1 cup nut meat; li/^ teaspoon- 
 fuls baking powder. 
 
 MRS. HENRY BASSE. 
 
 Potato Cake. No. 1. 
 
 2 cups sugar ; 1 cup butter, stir to a cream ; 
 4 well-beaten eggs; I/2 cup cooked potatoes; i'2 cup 
 grated chocolate; I/2 cup milk; 3 cups flour; 1' tea- 
 spoonful baking powder; 1 cup pecans; spices to 
 taste. 
 
 MISS BERTHA PRIESS. 
 
 Potato Cake. No. 2. 
 
 1 cup butter; 2 cups sugar; I/2 cup milk; 1 cup 
 pecans; 21/2 cups flour; 1 cup boiled potatoes, grated; 
 4 eggs, whites beaten to a froth; 1 nutmeg; 1 tea- 
 spoonful cinnamon; i/o teaspoonful cloves; 14 cake 
 chocolate; 2 teaspoonfuls baking powder. 
 Add grated potatoes last. 
 
 MRS. J. A. SCHLEYER. 
 MRS. A. KUENEMANN. 
 
114 
 
 Reception Cake. 
 
 1 cup butter (small); li/o cups flour; 5 eggs; 
 11/^ cups powdered sugar; 1 teaspoonful baking pow- 
 der. 
 
 Beat butter until creamy ; add flour gradually 
 while beating constantly; beat yolks of eggs until 
 lemon colored; add sugar while beating constantly. 
 Combine mixtures and add stiffly beaten whites of 
 eggs. Sift over one teaspoonful of baking powder; 
 beat thoroughly, turn into buttered and flamed drip- 
 ping pan and bake in moderate oven. When done 
 spread with icing and cut in diamond shaped pieces. 
 
 MRS. MOURSUND. 
 
 Silver Cake. 
 
 2 cups sugar; 3 cups flour; whites of 6 eggs; 
 2 tablespoonfuls baking powder; 1 cup butter; % 
 cup sweet milk. 
 
 Cream well butter and sugar; pour in milk. Stir 
 in alternately the well beaten eggs and the flour which 
 has been sifted several times with the baking powder. 
 Bake in moderate oven. 
 
 MISS JULIA H. ESTILL. 
 
 White Cake. 
 1 cupful of butter; 2 cupfuls of sugar; 3i/<> cup- 
 fuls of flour; 2 teaspoonfuls of baking powder; whites 
 of seven eggs. 
 
 Cream the butter and sugar, add the flour sifted 
 with the baking powder, whites of eggs. Bake one 
 hour. 
 
 ■ MRS. E. VANDER STUCKEN. 
 
115 
 
 Sunshine Cake. 
 
 (Prize Cake.) 
 Whites of 7 eggs; yolks of 5 eggs; 1 cup sugar; 
 
 1 cup flour; pinch of salt; Yo teaspoon cream of 
 tartar. 
 
 Beat the whites of the eggs to which has been 
 added the pinch of salt. When about half done, add 
 cream of tartar and beat until very stiff. Add sugar, 
 the beaten yolks, and lightly fold in the flour. Bake 
 in ungreased mold from 20 to 40 minutes. Invert in- 
 to cups and let stand until cold. 
 
 MRS. ADOLPH WEBER. 
 
 Spice Cake. 
 
 1 cup of molasses ; i/2 cup butter ; 1 cup of sugar ; 
 
 2 eggs ; 2 teaspoonfuls of vinegar ; 2 teaspoonfuls of 
 soda; Yo teaspoonful each of cloves, allspice and cin- 
 namon ; 1/2 cup of strong coffee ; flour to make a 
 stiff dough. 
 
 Mix all except molasses. Heat molasses and mix 
 in spices, when cool mix all together and bake in 
 quick oven. 
 
 MRS. H. CORDES. 
 
 Spice Cake. 
 
 IV^ cups sugar; 1 cup butter; 1 teaspoonful of 
 allspice ; 1 cup raisins ; 1 teaspoonful of cinnamon ; 
 1 cup sour milk; 1 teaspoonful of nutmeg; 3 cup- 
 fuls of flour; 1 teaspoonful of soda; 3 eggs. 
 
— 116 — 
 
 Loaf Sponge Cake. 
 
 6 eggs; 1 eup boiling water; V4 cup cornstarch; 
 lA teaspoon lemon extract; 2 cups sugar; 2% cups 
 flour; 1 teaspoon baking powder. 
 
 Beat the yolks of the eggs very light, beating the 
 sugar in gradually. Add the beaten whites of the eggs 
 and the boiling water. Beat in very lightly the flour, 
 cornstarch, and baking powder well sifted together. 
 Flavor. Bake in a loaf pan in a moderate oven. 
 
 MRS. FELIX W. MAIER. 
 
 Snow Cake. 
 
 1 cup butter; 2 cups sugar; 1 cup cornstarch; 
 2 cups flour ; - whites of 7 eggs ; 1 cuj) cream ; 2 
 teaspoonfuls baking powder. 
 
 Cream the butter and sugar, add cornstarch and 
 the cream, then the flour sifted two or three times 
 with the powder. Beat the whites very stiff and fold 
 into the batter, beating as little as possible after adding 
 eggs. Flavor with lemon extract. 
 
 MRS. A. D. STAHL. 
 
— 117 — 
 
 EXTRA HINTS FOR BAKING. 
 
 1st quarter hour: Cake should rise but not brown. 
 2nd quarter hour: Continue to rise and specks of 
 broAvn appear. 
 
 3rd quarter hour: Cake should brown evenly all 
 
 over. 
 
 4th quarter hour: Cake should shrink from sides 
 
 of pan. 
 
 Layer cakes bake in from 20 to 25 minutes. 
 Loaf cakes bake in from 40 to 60 minutes. 
 If cake sticks, lay a wet cloth over bottom of pan. 
 
 MISS META DIETZ. 
 
 Weights and Measures. 
 1 cup, medium size, 1/2 pint or 14 lb. 
 4 cups, medium size, of flour weigh 1 lb. 
 1 pt. flour weighs % lb. 
 
 1 pt. white sugar weighs 1 lb. 
 
 2 tablespoonfuls of liquid weigh 1 oz. 
 8 teaspoonfuls of liquid weigh 1 oz. 
 1 gill of liquid weighs 4 oz. 
 
 1 pt. of liquid weighs 16 oz. 
 
— 118 — 
 
 SANDWICHES 
 
 Chicken Sandwiches. 
 
 To a cupful of cold boiled chopped chicken, add a 
 half cupful of almonds or pecans, one-fourth cupful of 
 stuffed olives, also chopped fine, and enough mayon- 
 naise dressing, to make of the right consistency. 
 Spread thin slices of bread with butter, and place 
 crisp lettuce leaves on these. Place the chicken filling 
 between, and form into sandwiches. 
 
 MRS. R. G. STRIEGLER. 
 
 Egg- Sandwiches. 
 
 Mince hard boiled eggs, mix with chopped olives, 
 or cress and parsley, moisten with butter or mayon- 
 naise. Salt, pepper to suit the taste. Spread between 
 sliced bread. 
 
 MISS ALMA SCHUCH. 
 
 Pimento and Cheese Sandwiches. 
 
 1 cup grated cream cheese ; 4 tablespoonfuls milk ; 
 1 small can pimentoes; 2 tablespoonfuls butter; 1 
 teaspoonful salt; 1 teaspoonful cornstarch; paprika 
 to taste. 
 
 Put cheese in double boiler, add salt, butter, 
 paprika and cornstarch, dissolved in milk. Cook and 
 stir until smooth. Remove from fire and add chopped 
 pimento. 
 
 LETTIE RICHTER. 
 
119 
 
 Ham Sandwiches. 
 
 1 cup of boiled ham ; Vii ♦-^'^^P of chopped celery ; 
 1 tablespoonful of chopped pickles; salad dressing. 
 
 Mince well some boiled ham. To every cupful of 
 ham use a heaping tablespoonful of chopped pickles, 
 and Y2 cupful of chopped celery. Mix to a paste with 
 salad dressing, and spread between slices of bread. 
 
 DRESSING: Beaten yolks of 4 eggs; 1/2 cup of 
 sugar; 1 tablespoonful of salt; 1 teaspoonful of 
 mustard; i/^ teaspoonful of pepper; 1 teaspoonful of 
 flour; % pint of vinegar and a spoonful of butter. 
 
 Stir vinegar into the egg mixture slowly, to prevent 
 curdling. Set in a cool place and Avhen ready to use, 
 thin with thick cream. 
 
 MRS. OTTO KOLMEIER. 
 
 Sardine Sandwiches. 
 
 1 can of sardines ; hard boiled eggs ; salt and 
 pejjper ; lemon juice ; melted butter. 
 
 Mash the sardines to a paste using all of the oil 
 in the can. Combine Avith an equal quantity of the 
 mashed yolks of the eggs ; add the chopped whites. 
 Season with salt, pepper, and lemon juice and moisten 
 with melted butter. 
 
 MRS. AUG. ITZ. 
 
 Salad Sandwiches. 
 
 Equal parts of cold boiled tongue and breast of 
 chicken, chopped very fine and pounded to a paste ; 
 season with salt, celery salt, cayenne, or paprika, and 
 moisten with mayonnaise or boiled dressing. 
 
 MRS. MAX BIERSCHWALE. 
 
— 120 — 
 
 Delicious Sandwiches. 
 1 cup of ground ham; a few olives; 1 tablespoon 
 of pickles; 1 tablespoon of pinientoes; 3 tablespoons 
 of mayonnaise dressing. 
 
 Spread the mixture on a crisp lettuce leaf be- 
 tween lightly buttered slices of white bread. 
 
 MRS. R. L. KOTT. 
 
 Tongue Sandwiches. 
 
 1 cupful of cold boiled tongue (minced fine) ; V^ 
 cup celery; 1 large ripe tomato; 1 green sweet 
 pepper ; 2 or 3 small pickles, if desired. 
 
 Cut celery', tomatoes, pepper and pickles into 
 small pieces and mix with tongue. Mix all with 
 mayonnaise dressing. 
 
 ELSA WALTER. 
 
— 121 — 
 
 CONFECTIONERY. 
 
 Hard Caramels. 
 
 One cup white sugar; one cup molasses; two 
 squares chocolate; butter, size of a walnut. 
 
 Boil until brittle, when tested; then add one cup 
 chopped nuts and pour on buttered pans. 
 
 MISS MARY KELLER. 
 
 Chocolate Caramels. 
 2 cups molasses; 1 cup brown sugar; 1 cup 
 cream or milk; y2 lb. chocolate; butter, size of an 
 
 egg. 
 
 Beat all together and boil until it thickens, when 
 tested in cold water. Turn into large flat tins, well 
 buttered. When nearly cold, cut into small squares. 
 
 MRS. ED. OEHLER. 
 
 Stuffed Dates. 
 
 1 lb. dates (stoned, stuffed with pecans) ; fresh 
 cocoanut (grated) ; make stiff white icing, roll dates 
 in icing and then in cocoanut. 
 
 MRS. RANDALL, 
 Sherman, Texas. 
 
 Stuffed Figs. 
 
 Stuff figs with nuts, soak over night in brandy, 
 roll in powdered sugar. 
 
 MRS. RANDALL, 
 Sherman, Texas. 
 
— 122 — 
 
 Date Roll. 
 
 1 lb. dates; I/2 cup milk; 2 cups sugar; 2 cups 
 nuts. 
 
 Stone and chop dates, boil sugar and milk about 
 3 minutes, add dates and stir until dissolved, take off 
 fire and beat until it begins to thicken, add nuts, beat 
 again, roll into a wet cloth, and when cool, slice. 
 
 MISS BEULAH TALLEY. 
 
 Sweet Divinity. 
 
 In a saucepan put 2|3 cup water, 3 cups granulated 
 sugar, and one cup Karo Corn Syrup. Let cook until 
 the mixture will make a soft ball M-hen tested in cold 
 water. 
 
 Twelve minutes after first saucepan has been 
 started, into a second one put y^ cup water and 1 cup 
 granulated sugar, and set to cook. AVhen this mixture 
 threads, when dropped from a spoon, it is done. This 
 will be very nearly the same time as the first is in 
 proper condition. When the first is ready, the mixture 
 should be poured slowly over the whites of 3 eggs 
 whisked to a stiff froth, beating briskly the whites. 
 When it has reached a satisfactory stage, turn in slow- 
 ly the contents of the second saucepan, still beating 
 constantly, and stir in a cup of nutmeats. Turn the 
 mass out in a buttered tin and score in squares when 
 sufficiently cool. 
 
 E. LOUDON. 
 
— 123 — 
 
 Divinity Candy. 
 
 2 2|3 cups sugar; 2|3 cup corn syrup; 2|3 cup 
 water; whites of 2 eggs. 
 
 Cook sugar, syrup and water until it forms hard 
 balls, when dropped into cold water. Have the whites 
 of 2 eggs, beaten stiff, in a vessel large enough to 
 hold all the candy. Pour candy over eggs slowly, 
 beating hard all the time, and continue beating till 
 almost hard. Then turn into a buttered dish to 
 chalk. Cut into squares when cold. You may add 
 any kind of nuts or raisins, before turning candy into 
 buttered dish. 
 
 MRS. OTTO KOLMEIER. 
 
 Fig Fudge, 
 
 Two pounds light brown sugar ; cover with rich 
 sweet milk, one large tablespoonful butter. Cook un- 
 til it will gum in cold M^ater. Add a package of figs, 
 chopped ; flavor Avith vanilla ; beat until stiff and 
 pour on buttered plates. 
 
 MISS MARY KELLER. 
 
 Genesee Squares. 
 
 2 cups sugar; 1' cup molasses; I/2 cup butter; 
 1 cup milk; 2 cakes good sweet chocolate; 2 tea- 
 spoonfuls vanilla. 
 
 Grate chocolate and let the mixture come slpwly 
 to a boil. Let it boil until it will form a ball in 
 cold water. Remove from fire, add vanilla and stir 
 until it is thick and shows signs of sugaring. Spread 
 in tins and cut into cubes. 
 
 JJLSBETH HANISCH. 
 
— 1*24 — 
 
 Molasses Fudge. 
 
 3 cups of granulated sugar; 1 cup of inilk or 
 cream; 1 tablespoonful of butter; 2 tablespooiifuls 
 of molasses; i/o teaspoonful of soda, dissolved in a 
 little milk. 
 
 Boil 10 minutes. Beat until creamy ; add 1 tea- 
 spoonful of vanilla and 1 cup of nut meats while beat- 
 ing. When cold cut into squares. 
 
 MRS. A. H. WELGEHAUSEN. 
 
 Marshmallow^s. 
 
 ^'2 box of Knox Sparkling Gelatine; 2 cups (one 
 pint) granulated sugar; a few grains of salt; flavor 
 to taste. Soak the gelatine in ten tablespoonfuls of 
 cold water. Heat the sugar with ten tablespoonfuls 
 of water till dissolved. Add to gelatine and let stand 
 till partially cool. Add salt and flavor. Beat with 
 an egg beater until stiff, then with a large spoon. 
 Spread in a pan which has been well dusted with 
 powdered sugar, mixed with a little corn starch. 
 Cool thoroughly (over night is best). Then dust your 
 flour board with powdered sugar and cut into squares. 
 
 MRS. EMIL RILEY. 
 
 Candy Patience. 
 
 2 cups sugar; I/2 cup sweet milk; 1 teaspoon 
 vanilla. 
 
 Put 11/2 eups sugar in sauce pan and melt. Cook 
 the remainder with the milk until it hardens when put 
 in water. Add the melted sugar and stir five minutes. 
 Put in buttered dish and cut in squares. 
 
 MISS IVIAYME GREATHOUSE, 
 
— 125 — 
 
 Marshmallows. 
 
 Boil 2 cups of sugar; 14 cup of water, till it forms 
 a syrup. Dissolve one envelope of Knox Gelatine in 1/0 
 cup of water and let it stand 5 minutes. Pour boiling 
 syrup over dissolved gelatine and beat till stiff. 
 
 Then, pour half of portion into a buttered pan, 
 to the other half add pink coloring which comes in 
 gelatine. Use any flavor desired, making each half 
 different. Let it stand until it is hard enough to be 
 cut into blocks. 
 
 RUBY STEIN. 
 
 Nut Candy. 
 
 2 cups sugar; i/^ cup water; 1 cup nutmeats. 
 
 Boil sugar and water without stirring until thick 
 enough to spin a thread; flavor to suit taste; set 
 in cold water; stir quickly until white, then stir in 
 the nuts; turn into flat tins; Avhen cold cut into 
 squares. 
 
 E. LOUDON. 
 
 Wellesley Pinoche. 
 
 2 cups light brown sugar; 1 cup milk; butter, 
 size of an egg; 1 cup chopped nuts. 
 
 Boil sugar, butter and milk together until mixture 
 thickens when tested in cold water; add nuts, beat 
 until a thick and creamy mass ; pour out into well- 
 buttered pan, before it has quite cooled. Cut into 
 squares with a knife that has been dipped in boiling 
 water. 
 
 ESTELLE F. SMITH. 
 
126 
 
 Taffy. 
 
 3 cups sugar; 1/2 cup water; 1/2 cup of vinegar; 
 butter, size of an egg; vanilla. 
 
 Mix all together, cook until it hardens Avhen 
 dropped in cold water. Don't stir, turn on greased 
 platter and pull until white. 
 
 MISS MARIE KELLER. 
 
 French Noug^at. 
 
 2 whites of eggs, beaten stiffly; 21/2 cups sugar; 
 1^ cup warm water; 14 cup corn syrup; II/2 cups 
 nuts, candied cherries, raisins and citron, mixed. 
 
 Boil sugar, syrup and water until it threads, pour 
 half the quantity slowly into the well beaten whites 
 of eggs, whipping incessantly. Allow the remainder 
 to boil until it forms a hard glassy ball when dropped 
 into water, and add the other which in the meantime 
 has been steadily beaten. When almost hard, add 
 fruit. Drop on oiled paper and wrap when cooled. 
 
 MISS LOUISE BRANDT. 
 
— 127 — 
 
 JELLIES AND PRESERVES, 
 
 Fruit Jellies. 
 
 With but a few exceptions, the rule for all fruit 
 jellies is substantially the same. The directions given, 
 if followed closely, cannot fail to produce a clear, 
 sparkling jelly. If it should, after strict adherence to 
 the recipe, prove watery, the fault is in the fruit, not 
 in the method or the maker. 
 
 Thin liquid jellies can often be brought to greater 
 firmness if the filled glasses are allowed to stand in 
 the hot sun. Sometimes three or four hours will 
 suffice, at other times as many days may be required. 
 
 Not until the jelly is at least comparatively firm 
 should it be covered with waxed paper and sealed. 
 
 MRS. OTTO KOLMEIER. 
 
 Melon Preserve. 
 
 1 lb. melon; 1 lb. sugar; rind of 1 lemon. 
 
 Peel the melon and scrape out the red flesh, using 
 only the hard part, cut into pieces and cover with 
 vinegar 24 hours. Then drain and cover melon with 
 the sugar for the same length of time. Take out and 
 let sugar come to a boil, then add the melon and 
 lemon rind. Boil until partly soft, take out melon 
 and boil juice until thick enough.. Let cool and fill 
 into jars. 
 
 MRS. FRED. WALTER. 
 
— 128 — 
 
 Crab Apple Jelly. 
 
 Quarter, Avithout peeling or coring, ripe crab 
 apples. Put into the preserving kettle, add water, not 
 quite enough to cover the fruit, boil slowly until fruit 
 is quite tender. 
 
 Strain through a flannel bag. Measure the juice. 
 
 To each pint of this, allow a pound of sugar. Place 
 
 the juice on the stove, bring rapidly to a boil. Boil 
 
 20 minutes, skim it, add the sugar, stir until it has 
 
 dissolved. Boil about 10 minutes longer. Test by 
 
 cooling a little in a saucer. 
 
 # # # 
 
 Blackberries, Mustang Grapes, Plums, etc., can 
 all be made by following the above recipe. 
 
 MRS. OTTO KOLMEIER. 
 
 Peach Jelly. 
 
 Select peaches that are not too sweet. Wash them 
 and rub off the fuzz. Cut in halves; remove the 
 stones. Crack a dozen kernels, and add them to the 
 peaches. Boil until tender. When the liquid is 
 strained and measured, add a tablespoonful of lemon 
 juice to each pint of the jelly, and then proceed as 
 in other jellies. 
 
 MRS. WM. CRENWELGE. 
 
 Fig Preserves. 
 
 4 lbs. of peeled figs; 3 lbs. of sugar; one lemon. 
 
 Peel figs in the evening and cover with sugar. 
 Next morning add the lemon juice, or sliced lemon, 
 and cook about 21/0 hours, or until the fruit looks 
 transparent, and the syrup is like honey. 
 
 MRS. R. G. STRIEGLER. 
 
— 129 — 
 
 Orange Marmalade. 
 The rind and juice of three oranges, shredded 
 finely; % quart of water. 
 
 Soak for 24 hours. Add 1^^ qts. of sugar to 
 every quart of the mixture and boil until it has the 
 color and consistency of honey. 
 
 MISS BERTHA OCHS. 
 
 Peach Marmalade. 
 
 To each pound of peeled and stoned peaches, cut 
 in halves, allow three-quarters of a pound of sugar. 
 Put sugar in your preserving kettle, add water to 
 dissolve, let come to a boil. Add your peaches which 
 should be g6od and firm so as not to cook to pieces. 
 Boil carefully for about half an hour, lift out of the 
 juice and arrange on platters and set in the hot sun 
 to partly dry and toughen. 
 
 Turn them occasionally. The next day heat the 
 syrup to boiling, drop in the peaches, also about a 
 dozen kernels of the peach-stones, chopped fine, and 
 the juice of a lemon. Cook until the peaches are 
 clear and the marmalade is jelly-like. Test it by cool- 
 ing a little in a saucer. 
 
 Pear Marmalade may be made by the same recipe. 
 
 MRS. OTTO KOLMEIER. 
 
 Pie Melon Preserves. 
 Slice a pie melon in lengthwise strips, each about 
 two inches long. Cover with equal parts of vinegar 
 and water. Let them remain until the next day. 
 Drain them. Then cook with equal parts of melon and 
 sugar, and one lemon rind. 
 
 IVIRS. AUG. ITZ. 
 
130 — 
 
 CATSUP, PICKbES, CANNED 
 VEGETABLES, ETC. 
 
 Chile Sauce. 
 
 6 cloz. tomatoes ; 12 cups vinegar ; 2 doz. 
 onions; 24 tablespoons sugar; 12 teaspoons ginger; 
 12 teaspoons cloves; 12 teaspoons cinnamon; 12 
 teaspoons salt. 
 
 Red pepper to suit taste. 
 
 Boil 4 or 5 hours, or down to about half of 
 original quantity. 
 
 MRS. AD. WEHMEYER. 
 
 Chile Sauce. 
 
 12 large ripe tomatoes; 2 cupfuls sugar; 1 large 
 onion; 1 tablespoonful salt; 4 red peppers; 1 table- 
 spoonful vinegar; 1 tablespoonful each of ground 
 allspice and cloves. 
 
 Chop fine the tomatoes, onions and peppers. Add 
 the other ingredients and boil until quite thick. 
 
 MRS. HUGO BASSE. 
 
 Chile Sauce. 
 
 24 ripe tomatoes; 8 tablespoons vinegar; 6 
 green peppers ; 4 tablespoons salt ; 4 large onions ; 
 2 cups vinegar; 4 teaspoons each of cinnamon and 
 allspice, tied in a bag. 
 
 Chop fine the peeled tomatoes, onions and peppers. 
 Add other ingredients and boil slowly 2 hours, adding 
 vinegar and spices 1'5 minutes before it is done. 
 
— 131 — 
 
 Ripe Cucumbers. 
 
 Peel cucumbers, hollow out seeds and pulps with 
 a silver spoon, cut into eight parts. To a bucket of 
 cucumbers use 1 cup salt. Salt pieces well and 
 allow them to stand 24 hours. Wipe dry with clean 
 cloth. Cook vinegar thinned with water to taste; 
 to 1 quart vinegar use 1 tablespoonful of sugar, 
 2 bay leaves and a handful of mustard seed. 
 
 Pack in fruit jars, pour boiling vinegar over all 
 and seal tight. 
 
 ROSA DECHERT. 
 
 Salt Cucumber Pickles. 
 
 Wash cucumbers with a brush, put into cold 
 water over night. Drain them the next morning and 
 pack closely into jar, one layer cucumbers, then a 
 layer grape leaves and grapes, and so on till jar is 
 filled. 
 
 To one quart of water add one cuj) of salt, fill 
 the jar with the salt and water, cover up, with a 
 light weight on top to keep pickles under water. 
 
 MRS. JACOB GOLD, SR. 
 
 Chow Chow. 
 
 Beans, cabbage, tomatoes, onions. 
 
 To every gallon of cut vegetables add: 1 table- 
 spoonful of salt; 1 tablespoonful of pepper; ly^ 
 tablespoonfuls of mustard; 2 tablespoonfuls of mo- 
 lasses; 1/2 teaspoonful of cloves; 1 qt. of vinegar. 
 
 Boil half an hour. 
 
 MRS. JUL. KLINGELHOEFER. 
 
— 132 — 
 
 Cucumber Pickles. 
 
 Take green cucumbers, about 4 or 5 inches long, 
 soak 48 hours in strong brine, then pour off the brine 
 and rinse with cold water. 
 
 Boil together 1 quart of vinegar and i/o quart of 
 water. Fill jars with the cucumbers, add to a two 
 quart jar 4 small red peppers, y<^ teaspoon whole black 
 peppers, a piece of alum the size of a small teaspoon, 
 to restore the green color of cucumbers, pour the 
 boiling vinegar over and seal tight, 
 
 ANNA GOLD. 
 
 Dill Pickles. 
 
 Wash medium sized cucumbers, cover with cold 
 water and allow to remain over night. Drain them 
 the next day, wipe drj-, and pack closely together in 
 stone jars using plenty of fresh dill between the 
 layers of cucumbers. To each half -gall on jar add 2 
 small red peppers, 1 teaspoonful of peppercorns, 2 
 bay leaves, and 2 thin rounds of horseradish root. To 
 6 qts. of water add 1 lb. of rock salt and a small 
 teaspooTiful of alum. Heat the mixture to the boiling 
 point, add 1 quart of pure cider vinegar and pour at 
 once over the pickles covering them well. Seal tight- 
 ly, while hot. If fresh dill cannot be obtained, use 
 dill seed in the proportion of a tablespoonful to each 
 half-gallon jar. Fresh dill gives a better flavor to 
 the pickles. 
 
 MRS. OTTO KOLMEIER. 
 
— 133 — 
 
 Chow Chow. 
 
 Chop fine tomatoes, sweet peppers, and onions. 
 Salt over night, (each separately). Next morning wash 
 the vegetables and drain through a cheese cloth. 
 When drained put into jars. Boil vinegar and red 
 peppers, pour over and seal tightly. 
 
 MRS. H. CORDES. 
 
 Sweet Pickled Cucumbers. 
 
 Cucumbers; 3 qts. of vinegar; 1 cup of water; 
 2 cups of sugar; black pepper, green grapes and a 
 branch of dill. 
 
 Wash well one bucket of medium sized cucumbers, 
 place in brine that will float an egg and let stand 
 over night. In the morning wash cucumbers in fresh 
 water and wipe dry. Let the sugar, vinegar and 
 water come to a boil, add cucumbers and boil for ten 
 minutes. Press the cucumbers in a glass jar, with 
 a little whole black pepper, a small bunch of green 
 grapes and a little branch of dill. Fill with the 
 boiling vinegar and seal. 
 
 MRS. F. STEIN. 
 
 Dill Pickles. 
 
 1 gal. small cucumbers ; 2 qts. water ; 3 qts. 
 vinegar; 1|3 qt. salt; 4 tablespoonfuls dill seed; 
 2 tablespoonfuls allspice and hot pepper; grape leaves 
 and a small piece of alum. 
 
 Lay the cucumbers in cold water over night. 
 In the morning put them in jars in layers with grape 
 leaves and spices. Let salt, vinegar and water come 
 to a boil and pour hot over cucumbers. 
 
 MRS. LOUIS OEHLER. 
 
— 134 — 
 
 Piccalilli. 
 
 8 quarts green tomatoes, chopped fine; 1 quart 
 onions, chopped fine; 1 (juart ^t'een peppers, chopped 
 fine. Mix with % cup of salt and let stand over 
 night. 
 
 Then squeeze very dry, put in a kettle, cover Avith 
 good vinegar and bring to a boil. Add 2 doz. cloves, 
 1 doz. allspice, 2 oz. mustard, y^ teaspoons cayenne 
 and 2 cups sugar, and cook about one hour. 
 
 Put up and seal air-tight. 
 
 MISS ANNA GOLD. 
 
 Stuffed Peppers (Sweet). 
 
 Core the peppers, sprinkle with salt, pour over 
 with boiling water, and stand over night. Then cut up 
 cabbage, boil in salt water not too soft, squeeze the 
 juice from the cabbage and put cabbage in peppers; 
 make a sauce of 1 cup of vinegar, 2 cups of water, 
 3 tablespoonfuls of sugar, a fcAv piclde spices, let 
 come to a boil, put in peppers and boil for a few 
 minutes, put in jar and seal up tightly. 
 
 MRS. H. CORDES. 
 
 Stuffed Pickled Peppers. 
 
 2 doz. green peppers; 1 small head of Avhite 
 cabbage; 4 large white onions; 3 tablespoonfuls 
 mustard seed; i/o teaspoonful powdered cloves; ^ 
 teaspoonful powdered allspice ; 2 teaspoonfuls salt. 
 
 Remove the stem ends of the peppers, take out 
 all the seeds and place in strong salt water for 48 
 
— 135 — 
 
 hours. After 48 hours remove from salt water and 
 dry well. 
 
 Chop the vegetables fine and mix well ; fill pep- 
 pers and replace the stem ends and tie with white 
 thread; put in a stone jar and fill with boiled vinegar. 
 After twenty-four hours boil the vinegar again and 
 pour over peppers and repeat in another twenty four 
 hours. Cover the jar and put in a dark place. 
 
 MRS. ALVIN STRIEGLER. 
 
 Mixed Pickles. 
 
 1 qt. small cucumbers ; 1 qt. onions ; 1 qt. sliced 
 green tomatoes ; 1 qt. cauliflower, cut into small 
 pieces ; 2 qts. vjnegar ; 3 cups sugar ; 8 table- 
 spoonfuls mustard ; I/2 cup flour ; 1 teaspoonfu] 
 turmeric ; 1 teaspoonful cayenne pepper. 
 
 Sprinkle the vegetables with salt and let stand 
 over night. Put the \'inegar in a porcelain kettle 
 and when boiling, add the well mixed dry ingredients, 
 and then the vegetables, which previously must have 
 been boiled about ten minutes in weak vinegar. 
 
 MRS. BANNOWSKY. 
 
 Sweet Mixed Pickles. 
 
 4 tablespoons mustard seed; 2 tablespoons ginger; 
 4 tablespoons celery seed ; 1 tablespoon ground 
 mustard; 1 tablespoon mace; 1 tablespoon turmeric; 
 1 tablespoon cinnamon bark ; 1 qt. sugar. 
 
 Soak vegetables over night in brine strong 
 enough to carry an egg. Boil vinegar, sugar, and 
 spices about 5 minutes, then put in well drained 
 
— 136 — 
 
 vegetables, let simmer for about 5 minutes, put in jars, 
 
 and seal Avliile hot. This is enough for one peek of 
 
 pickles. 
 
 MRS. AD. WEHMEYER. 
 
 Sweet Mixed Pickles. 
 
 Small head of cauliflower; 1 qt. small carrots; 
 small head of cabbage; 1 qt. of beans; one or two 
 quarts of small white onions ; 1 qt. of small cucumbers ; 
 spices and vinegar sauce. 
 
 Peel onions the day before and cover with salt 
 over night. Cook each kind of vegetable in separate 
 salt-water for five or ten minutes, with the exception 
 of the cucumbers. The cucumbers should not be over 
 two inches long, and after washing, are also covered 
 with salt over night, and are not cooked, only drained 
 from the brine next day. 
 
 Mix all the vegetables, and fill into glass jars, 
 covering them with the following vinegar sauce : 
 
 To 3 pints of vinegar take 2 pints of water, one 
 
 lb. of sugar, a little allspice, mustard seed, a few 
 
 small red peppers, whole black peppers, and any other 
 
 spices you may like. Let this come to boiling point 
 
 and pour at once over the pickles, covering them 
 
 well. Seal while hot. 
 
 MRS. WM. WEYRICH. 
 
— 137 — 
 
 Tomato Catsup. 
 
 2 tablespoonfuls of salt; 3 tablespoonfuls of 
 sugar; 1/2 gallon of vinegar; 1 gallon of tomato 
 juice; 1 teaspoon of black pepper; 1 teaspoon of red 
 pepper; 1 teaspoon of mustard. 
 
 Let all boil 1 hour, then bottle while hot, and seal. 
 
 MKS. G. E. WRIGHT. 
 
 Tomato Catsup. 
 
 1 gal. tomatoes (strained) ; 6 tablespoonfuls of 
 salt; 3 tablespoonfuls of black pepper; 1 tablespoon- 
 ful of cloves; 2 tablespoonfuls of cinnamon; 2 table- 
 spoonfuls of allspice; 11/2 pints of vinegar. 
 
 Boil down to one-half original quantity. 
 
 MRS. HUGO BASSE. 
 
 Sweet pickled Peaches and Plums. 
 
 8 lbs. fruit; 1 qt. vinegar; 4 lbs. sugar; 2 oz. 
 whole cinnamon; 2 oz. cloves. 
 
 Preferably take clingstone peaches, either peel or 
 rub off down with coarse towel. Boil sugar, vinegar 
 and spices 5 minutes, put in peaches, a few at a time, 
 with a clove inserted into each. When done, test 
 by pricking with a fork, remove, place in jars and use 
 liquid for remaining fruit. When fruit are all in jars, 
 simmer down the liquid to the desired consistency 
 (about half the original quantity), pour over fruit and 
 seal while very hot. 
 
 MRS. LOUIS OEHLER. 
 MISS ANNA GOLD. 
 
— 138 — 
 
 Green Tomato Pickles. 
 
 Cut up 1 peek of green tomatoes, sprinkle with 
 salt and let stand 24 hours. Strain off liquid, mix 
 tomatoes with 1 teaspoonful each of black pepper, 
 cloves, nutmeg, cinnamon ; 12 small red peppers ; 3 
 onions ; 1 cup brown sugar. 
 
 Cover with vinegar and boil for 3 hours. 
 
 Put in jars and seal at once. 
 
 MISS IRMA OCHS. 
 
 Sweet Peach Pickle. 
 
 10 lbs. of peaches; 4 lbs. of sugar; 1 qt. of good 
 vinegar ; whole black peppers ; 2 oz. of stick cinna- 
 mon; 1 oz. of whole cloves. 
 
 Select small, firm peaches. Dip them in boiling 
 water, then wipe dry. Boil together for five minutes 
 the sugar, vinegar, and spices. Then put in one 
 layer of peaches and let boil from three to five 
 minutes ; take out and put in a jar. Add peaches 
 again until all are used. Fill each jar with the syrup 
 and seal. 
 
 MRS. E. L. KOTT. 
 MRS. HENRY BASSE. 
 
 Canned Beans. 
 
 String and slice beans, boil in a little salt water 
 until tender, drain and cool. 
 
 Boil 1/^ cup water; Yo cup vinegar; 1 table- 
 spoonful sugar. When cold, pour over beans in jars 
 and seal, taking care not to fill the jars too closely. 
 
 MRS. G. E. WRIGHT. 
 
— 139 — 
 
 Canned Beans. 
 
 Boil in salt water, put into jars, adding one table- 
 spoonful of vinegar and one of sugar to each quart 
 jar. Fill jar with freshly boiled water, and seal at once. 
 
 Preserved Carrots. 
 
 Carrots ; sugar ; vinegar ; cinnamon ; cloves and 
 lemon peeling. 
 
 Wash carrots well, cook until tender, pull off the 
 skin, cut in small pieces lengthwise. Then for one 
 pound of carrots take one pound of sugar, boiling 
 sugar with a little water for a few minutes. Add 
 some vinegar, cinnamon, cloves and lemon peeling, also 
 carrots. Boil all until carrots are clear as crystal. 
 When cool put in jars or glasses. 
 
 MRS. 0. W. STRIEGLER. 
 
 Canned Com. 
 
 9 cups of corn; 1 cup of sugar; 1 cup of salt; 
 
 1 cup of water. 
 
 Boil five minutes, pour into jars while hot. 
 
 MRS. WM. CRENWELGE. 
 
 Com Relish. 
 
 10 cups corn, cut from cob; 10 cups cabbage, 
 chopped fine; 5 large sweet red peppers, chopped 
 fine; 1/2 quart vinegar, white; 3 tablespoons salt; 
 
 2 cups sugar ; 4 tablespoons white mustard seed ; 2 
 tablespoons celery seed. 
 
 Mix thoroughly and cook half hour. 
 
 MRS. MAX BIERSCHAVALE. 
 
— 140 — 
 
 MISCELLANEOUS. 
 
 A Few Useful Hints. 
 
 1. Never put knives with ivory handles in water. 
 Hot water causes them to crack and discolor. 
 
 2. Saturate ink spot with lemon juice, then cover 
 with salt. Let stand in sun for several hours. 
 
 3. Cut glass should be washed and rinsed in the 
 same temperature, not too hot. 
 
 4. Stains on the hands can be removed by us- 
 ing salt and lemon juice. Mix lemon juice and salt 
 together, rub this on the stains, then rinse the hands 
 in clean warm water. 
 
 META DIETZ. 
 
 Warm Hands on a Cold Wash Day. 
 
 If M^ashing on a cold day try this : Lay your 
 clothes pins with sack in a hot oven until you get 
 ready to hang out your clothes. You have no idea 
 how it will warm your hands to take out the warm 
 pins. 
 
 MRS. OTTO KOLMEIER. 
 
 Castor Oil a Pleasure. 
 
 Children make no fuss about taking castor oil if 
 it is given this way : Take 1 cup milk, 1' cup molasses, 
 V2 cup sugar, 1/2 cup castor oil, 1 teaspoon soda, 2 tea- 
 spoons ginger, a little salt and enough flour to make 
 a stiff paste. Roll and cut out in shapes and bake in 
 a quick oven. One or two of these are as good as a 
 dose of castor oil. 
 
 MRS. OTTO KOLMEIER. 
 
— 141 — 
 
 Seven Rules for Stains. 
 
 1. Remove mildew stains by boiling the garment 
 in cream of tartav-water, and then laying in the sun. 
 
 2. Equal parts of turpentine and ammonia will 
 remove hardened paint from clothing. 
 
 3. Borax will remove the leather stains made by 
 shoes on light colored stockings. 
 
 4. Lemon will remove match scratches from paint. 
 
 5. Spirits of camphor wall take off peach stains. 
 
 6. Ammonia will remove grease stains from white 
 goods. 
 
 7. Ether will remove stains without leaving- a 
 ring on the material. 
 
 How to Preserve a Husband. 
 
 Be careful in your selection; do not choose too 
 young, and take only such varieties as have been 
 reared in a good moral atmosphere. When once de- 
 cided upon and settled, let that part remain forever 
 settled, and give your entire thought to preparation 
 for domestic use. Some insist on keeping them in a 
 pickle, while others are constantly getting them in hot 
 water. Even poor varieties may be made sweet, tender 
 and good by garnishing them with patience, well 
 sweetened with smiles, and flavored wdth kisses to 
 taste; then wrap well in a mantle of charity, keep 
 warm with a steady fire of domestic devotion, and 
 serve with peaches and cream. When thus prepared 
 they will keep for years. 
 
 MRS. LOUISE WRIGHT. 
 
PRINTED BY 
 
 FREDERICKSBURG PUBLISHING CO. 
 
 FREDERICKSBURG. TEXAS 
 
 19 16 
 
p Yoiuir Money Wi 
 ifflbbors ^ ^ ^ 
 
 They are worthy of your confi- 
 dence and strive harder to please 
 you than outsiders will. 
 
 Your Home Printery ^ ^ ^ 
 
 Does as good and conscientious 
 work as can be obtained any- 
 where, and at reasonable prices. 
 We strive to please you because 
 we are here to "stay" and con- 
 sider you our neighbors. 
 
 Fredericksburg Publishing Co. 
 
 ROBT. PENNIGER, MANAGER 
 
 Commercial Printers, Stationers 
 and Publishers 
 
 THIS COOK BOOK WAS PRINTED BY THIS PRINTERY 
 
 Vn—iliiWiw""^ 
 
VelV/l ^^ '^"^ <^REEN CAN. 
 Tvirtl Pure iSuf^ar Cane Syrup. 
 
 Absolutely pui'e and wholesome. 
 You simply can't know waffles or 
 biscuit at their best until you're 
 eaten tliem with— VELVA. 
 
 TClVtt Pure Sugar Cane Syrup 
 blended with a smaller portion of 
 Corn Syrup. Splendid for eating 
 as well as excellent for baking 
 and candy making. Both green 
 and RED in 10c cans and up. 
 
 Citizens 
 Garage 
 
 JOSEPH BROS. 
 
 PROPRIETORS 
 
 (Next to Bank of Fredericksburg) 
 
 Home For the 
 
 Repairing on all kinds 
 of automobiles prompt- 
 ly done. 
 
 WITHOUT A PEER 
 
 Who Can Bea* It? 
 
 San Anionic Brewing Associaiion 
 
Fredericksburg South Heights. 
 
 THE ONLY RESTRICTED 
 RESIDENT ADDITION IN 
 FREDERICKSBURG. 
 
 The Fredericksburg Land Co. 
 
 Yarborough's Tailor Sliop, 
 
 First-Class 
 
 CLEANING AND PRESSING 
 
 done on short notice. 
 'Phone No. 18. Fredericksburg, Texas. 
 
 ^\.. ^^ ALTER, 
 
 W A T C H ]\f A K E R AMD J E W E L K R 
 
 Fine line of Fashionable Jewelry, Cut Glass and Silver- 
 ware. Expert repairing of Watches, Ciocks, etc. Head- 
 quarters for Edison Phonographs and Records. 
 
 FREDERICKSBURG, TEXAS. 
 
Strong men from 
 little laddies grow 
 
 if their food is absolute- 
 ly pure and contains al? 
 the elements essential 
 to a healthy, all-around 
 development. 
 
 Millions of children in 
 far away countries grow up 
 into sturdy manhood and 
 womanhood each year on a 
 diet principally of rice. 
 
 But not on "polished" rice. The rice sold 
 generally throughout the United States is 
 polished and coated with glucose and talc. 
 It has lost some of its most important bone 
 and muscle building elements. 
 
 Give your children pure Comet Unkoted 
 Rice — the kind that will help them to grow 
 up into strong, healthy men and women. 
 Try it — it has a new flavor they will like. 
 Have your grocer send you a trial package 
 of 
 
 C®m^yfJf(QJ£[^ 
 
 Fredericksburg Bakery 
 
 M. TICHMAN, Proprietor 
 
 Our Bread, Cakes, Pies, Etc. are made 
 from pure wholesome flour and are guar- 
 anteed to be GOOD. 
 
A Summary 
 
 of the Recipes in this Book leaves the impres- 
 sion that care must be exercised in the selection 
 of INGREDIENTS in the preparation of ALL 
 GOOD things to eat, and that QUALITY is the 
 WATCHWORD in securinsr these. 
 
 Henke 
 
 & 
 
 HIRSCH 
 
 consider Quality in preference to quantity in 
 ALL their merchandise, and you may feel 
 secure that you get the best of what is to be 
 had when you buy at their store. No Schemes, 
 No Baits, but you will find your money will 
 buy just as much, or even more, there, and 
 reliable goods, at that, as anywhere. 
 
 FREDERICKSBURG, TEXAS. 
 
Be Fair== 
 
 Let the good housewife be the judge of the 
 flour with which to bake the family bread. If 
 she has ever tried it once she will call for 
 
 46 
 
 Choctaw^' Flour 
 
 It is absolutely pure and makes a large 
 wholesome loaf. There are no disappointments 
 on ''baking day" when this splendid flour is 
 used. Ask your grocer for ''Choctaw" flour. 
 
 Farmers Produce Co. 
 
 ew York Racket 
 
 5c, lOc; iSc and 
 Kodaks and Kodak 
 
 Goods 
 
 >^- 
 
 iiULILESS 
 
 •■«STORGH\& 
 
 FOR SfllRT^C0LLAR5,CUFFvS,ATHD FIME LltltN. 
 
Fredericksburg Bottling Works 
 
 JACOB ICRAUS; Prc^prietor 
 
 MANUFACTURER OF FINE 
 
 Soda and Mineral Water 
 
 and Coca Cola. 
 
 Only the Best of Extracts Used. Your Orders Solicited. 
 
 ED. KNOPP 
 
 TIIST SHOP 
 
 Dealer in Stoves, Tin and Enamelware. Agent 
 for the ''White Line" Washing Machines. 
 
 OSCAR ICRAUSICOPF 
 
 DEALER IN 
 
 Farm Iii^plements, Water Supply Materia!, 
 
 The Auto Oil Aermoter Windmill, 
 
 Sanitary P!ism.bing, Etc. 
 
 AKE your cake and candy according 
 to directions, and hiij your Grocer- 
 ies from us and you will meet with suc- 
 cess and always be happy. 
 
 CHAS. SCHWARZ. 
 
A New Idea in Baking 
 
 Ordinary baking powders waste much 
 of their strength in the mixing bowl. 
 The new idea is a baking powder that 
 rises in the oven while the baking goes on. 
 
 Princine 
 
 Pure Phosphate Baking Powder 
 
 does good work in the oven. The 
 result is so much better that I guaran- 
 tee you can improve any baking recipe 
 ni this book with PRINCINE or I 
 will refund your money. 
 
 "Excellent" says Prof. Allyn. 
 
 "Pure" says McCann, of the N. Y. GLOBE. 
 
 "Star" says the Good Housekeeping Bureau of 
 
 Pure Foods— Dr. H. W. Wiley, Director. 
 "Right" says the Forecast Magazine. 
 
 Miss Princine 
 
 Richmond, Virginia. 
 
Five Leading Points of the 
 
 MAXWELL AUTOMOBILE 
 
 Beauty, Service, Endurance, Simplicity, Economy. 
 
 What more could you ask? The "Maxwell" has all the 
 good points to be found in much higher priced cars. It is 
 the RIGHT CAR at the RIGHT PRICE for everyone de- 
 siriag an automobile. It is the car that you will eventually 
 buy. For further particulars call on 
 
 E J. KOENIG. LOCAL AGKNT. FRKDERICKSBURQ, TKXAS 
 
 R. o. Bo:s ^\ 
 
 General Merchandise 
 
 Carry a well selected Stock of Dry Goods, 
 Clothing, Boots, Shoes, Hats, Staple and Fancy 
 Groceries. 
 
 THE BEST OF EVERYTHING. 
 
 
 
 
 m 
 
 
 m\ii 
 
 * KOLMEIER 
 & 
 
 ^^^^??r;'-*^^i^^~"-^--- 
 
 gat KLiER 
 
 UHM^SmmSuXSiS^m 
 
 SI 
 
 ^^^^mmt^^^^M 1 
 
 t 
 
 TmssSSS!-^ 
 
 r 
 
 stoves. Tinware, 
 Rooflnff, Guttering. 
 Builder*' Hardware. 
 Tanks Made to Order. 
 Repairing a Specialty. 
 
 ■ W?V^ 
 
 '^^""' 
 
 k 
 
 w 
 
 
 » 
 
 [ Fredericksburg 
 Texas 
 
The Vogue 
 
 Fine Millinery, Furnishing, Trimming and Fancy Dress 
 Goods. Up-to-the-minute as to Fashion, have individuality, 
 and are modest in price. 
 
 The Original Ladies Store. 
 
 ANNA aOLD. FREDERICKSBURG, TEXAS. 
 
 F. H. PETERMANN 
 
 Fresh Meats, Sausage, Lard, Etc. Prompt 
 
 Delivery. Telephone No. 77. 
 FREDERICKSBURG, - - - - TEXAS. 
 
 We Have It or We Will Get It. 
 
 It will pay you to come here for anything in the drug 
 line, because we stock all worthy remedies and toilet prepa- 
 rations as soon as they are placed on the market. 
 
 Of course, you may have occasional wants which we can 
 not supply, but in such cases we are always glad to make 
 special orders for what is wanted. 
 
 It is a pleasure to favor our customers in this way and no 
 extra charge is made for the special service. 
 
 HANISGH & PAYNE, Druggists, Fredericksburg, Texas. 
 
 ROBERT BLUM, 
 
 GENERAL MERCHANDISE, 
 
 Fredericksburg, Texas. 
 
 Buy all Country Produce. Pioneer 
 Flour, best on ^he market. 
 
CHEEK & NEAL'S 
 
 Coffees 
 
 6i 
 
 Good 'till the 
 last drop. " 
 
 Ask Your Grocer. 
 
E. H. Hiley 
 
 Wholesale and Retail Dealer in 
 
 Flour, Grain and Cotton Seed, 
 
 Gasoline, Kerosene 
 and Lubricating Oils. 
 
 Proprietor Acme Bottling Works 
 
 FREDERICKSBURG, TEXAS 
 
 KLAERNErS OPERA HOUSE BAR 
 
 Fredericksburg, Texas 
 
 Fine Wines, Liquors, Cigars 
 Ice Cold Beer 
 
 A cordial invitation to everybody to make 
 this place their headquarters when in Frede- 
 ricksburg. 
 
 Hilmar & Felix Klaerner, Prop's. 
 
CLARENCE MARTIN THOMAS J . MARTI N 
 
 MARTIN & MARTIN 
 
 LAWYERS 
 
 FREDERICKSBURG, TEXAS 
 
 SAGEBIEL MILLINERY CO. 
 
 has just received a beautiful line of 
 
 Fall and Winter Hats 
 
 for Ladies and Children. Also Buckles, Buttons, Etc. 
 Please visit our store. We gladly assist you in making 
 your selections, if you wish. 
 
 FREDERICKSBURG, TEXAS 
 
 SEPARATORS WASHING MACHINES 
 
 Otto Kolmeier 
 
 Hardware, Tinware, Roofing, Guttering, 
 
 Ranges, Cooking, and Heating Stoves, Guns, 
 Ammunition of all kinds, and Fishing Tackle. 
 Galvanized Tanks Made to Order. 
 
 REFRIGERATORS. ICELESS COOLERS 
 
 J »«ji i - i - i ' ■ 
 
 ALFRED GO 
 
 Fruit Stand, 
 
 Dealer in 
 Fruit, Gandiefe and Groceries. 
 
TO THE LADIES: 
 
 When serving Cakes or other 
 Good Things to eat, please do not 
 forget DUERLER'S DELICIOUS 
 CANDIES, always to be had from 
 all reliable dealers. 
 
 G. A. DUERLER MFG. CO, 
 
 Texas Pioneer Candy Factory, 
 
 San Antonio, Texas. 
 
 When you think of Dreiss^ 
 
 Think of Egg Noodles; 
 When you think of Egg Noodles, 
 
 Think of Dreiss^ ^^Lion" Brand. 
 
 ^MADE THE GERMAN WAY^^ 
 
 San Antonio Macaroni Factory, 
 Where Cleanliness is Climax, 
 
 San Antonio, Texas. 
 
Good Coffee is as essential to 
 the meal as good cooking. 
 
 JOHN BREMOND'S 
 
 High Grade 
 ROASTED COFFEE 
 
 is the production of more than 
 half a century of careful study. 
 
 'TRY IT" "IT'S GOOD" 
 
 CITIZENS BANK 
 
 ^unincorporated; 
 
 Fredericksburg, Texas. 
 
 WILL BE APPRECIATIVE OF YOUR PATRONAGE. 
 
 Capital Stock $30,000 
 
 Surplus 5,000 
 
 Individual Responsibility over 
 
 this 200,000 
 
 Alfred Vander Stucken, Pi-esident. 
 Oscar Krauskopf, Vice-President. 
 Wm. Bierschwale, Cashier. 
 
 Max J. Bierschwale, Assistant Cashier. 
 
Up-Town Meat Market, 
 
 Main Street, Fredericksburg, Texas. 
 
 Fresh Beef, Mutton, Sausage, 
 
 Always on Hand. 
 
 W. C. HENKE, Proprietor. 
 Crwin Grobe 
 
 Tonsorial Artist 
 
 Up-To- Date- Service. 
 
 Main Street, Fredericksburg, Texas. 
 
 JUENKE & SCHOENEWOLF 
 
 DEALERS IN 
 
 GENERAL MERCHANDISE 
 
 Ladiea' and Gents' Furnishing Goods, Dry 
 Goods, Groceries, Shelf Hardware, All Country- 
 Produce. 
 
 GEO. L. STEBBINS 
 
 DENTIST 
 Gold Building, Fredericksburg, Texas. 
 
Miss Bertha Priess Mrs. H. W. Kusenberger 
 
 THE PARISIAN 
 
 Priess & Kusenberger 
 
 Millinery, Fancy Dress Goods, 
 
 Notions, Ladies Furnishings and 
 
 Ready-to-Wear. 
 
 Patronize a Home Industry by using 
 
 Pure Crystallized Ice 
 
 Manufactured at 
 
 Stein's Ice Factory. 
 
 Prompt Delivery. Phone No. 163 F 2 
 
 FREDERICKSBURG, TEXAS. 
 
 OLD STAND MEAT MARKET 
 
 Main Street, Fredericksburg, Texas. 
 
 RICHARD HENKE Proprietor. 
 
 Fresh Beef, Pork, Mutton and Sausage Always 
 
 on Hand. 
 
 AUG. OAMERON. 
 
 DRY GOODS, CLOTHING, SHOES, HATS 
 AND FANCY GROCERIES. 
 AGENT BELLE OF WICHITA FLOUR - 
 BEST MADE. 
 
 TELEPHONE 75 
 FREDERICKSBURG, TEXAS. 
 
Oppen iCiner Grocer Co., 
 
 H. GOLDSCHMIDT, Manager. 
 
 Selling to Merchants exclusively. 
 
 Distributors of tlie 
 
 Famous Blue Jay Fancy Pure Foods. 
 
 The Blue Jay on the Can or Package 
 Stands far SUPREME QUALITY. 
 
 BOTH 'PHONES. 
 
 Fredericksburg, .... Texas. 
 
 We Carry in Stock 
 
 the simple and easy-running 
 DEERING BINDERS, J. I. CASE THRESHING MA- 
 CHINES, MOLINE AND CANTON (single and double) 
 RIDING PLANTERS AND CULTIVATORS, BAIN 
 WAGONS, ANCHOR BRAND BUGGIES, SURRIES, 
 AND HACKS, HAY RAKES, GRASS MOWERS, HAY 
 PRESSES, ETC. 
 
 All products of the best factories kept in stock. 
 Come and see us if in need of anything in this line. 
 
 Fredericksburg, .... Texas. 
 
A ''Secret'' worth kno wing- 
 That DAIRY brand Hams and DAIRY Breakfast 
 Bacon and DAIRY Lard is the only brand in the United 
 States having the 
 
 HORMEL CURE 
 
 The Long Process Cure. 
 
 On sale at various stores in Fredericksburg. 
 
 Geo. A. Hormel & Company, 
 
 AUSTIN. MINN. 
 
 PERFECTION OIL COOKER 
 
 No 
 Smoke 
 
 No 
 Smell 
 
 Insures a cool comfortable kitchen. EUPION Family 
 Safety Oil for Stoves and Lamps. If unable to i-ecure from 
 your dealer communicate with 
 
 PIERCE FORDYCE OIL ASS'N. 
 
 AGENTS EVERYWHERE. 
 

 2 w> 
 
 C c^ CQ llJ ... < 
 
 
 «^ 
 
 -^ •■'^ -J^ 
 
 Co bD O 
 
 y^ 
 
 Qj^ 
 
 Q ! < 
 
 CO p: 
 
 PETER'S 
 
 Saloon an& ®pera Douse 
 
 JteBericIisbutg, Zexas 
 ED. PETER, Proprietor 
 
 WINES, IslQUORS ANPeiQARS 
 lIlp«to*Date IRestaurant 
 
 A pleasant place where you and your friends are always 
 welcome. Your patronage appreciated. 
 
 smiil^n^. 
 
 J. P. Moore & Co. 
 
 NEW AND SECOND-HAND 
 
 FURNITURE 
 
 Buy, Sell, Trade, Rent or Exchange 
 
Martin Telephone Company, 
 
 FREDERICKSBURG, TEXAS. 
 
 LOCAL AND LONG DISTANCE. 
 
 If you want to get the principal 
 places in Gillespie, Llano, Mason 
 and Blanco counties, get a Martin 
 Telephone. 
 
 DAVID MARTIN, PRESIDENT. 
 
 AUGUST ALBERTHAL, 
 
 Dealer in 
 
 Dry Goods, Groceries, Shoes, 
 Hats and Crockery. 
 
 Country Produce bought and sold. 
 
 WHEN in need of anything to 
 wear or eat call at the store 
 where your DolEars have 
 more Cents--and that means 
 
 BURRIER-MAIER CO. 
 
 A. P. C. Petsch. R. G. Striegler. 
 
 THE LOAN AND ABSTRACT CO. 
 
 "The Interest of our Clients first." 
 
 ABSTRACTS, LOANS, COLLECTIONS, REAL ESTATE. 
 
 Gold Building', Fredericksburg, Texas. 
 
BANK OF FREDERICKSBURG, 
 
 (^UN : N CO KPO hated; 
 
 Member Member 
 
 American Bankers' Ass. Texas Bankers' Ass'n. 
 
 One of the Oldest and Strongest Banks in the West. 
 
 Stockholders : 
 
 Temple D. Smith, Adolph Gold, 
 
 Albert Koennecke, Mrs. Fred. Walter, 
 
 Else Walter. 
 
 YOUR MONEY IN THIS BANK IS INSURED AGAINST 
 ALL LOSS BY ROBBERY OR FIRE. 
 
 Temple D. Smith, Pres. Ad. Gold, Active Vice-Pres. 
 Alb. Koennecke, Cashier. E. 0. Bierschwale, Asst. Cashier 
 
 WhiteHouseFlour 
 
 <<DA«»<fr B%%« T#fcr»<l*'^ 
 
 Manufactured by 
 
 Seguin Milling & 
 Power Company, 
 
 SEGUIN, TEXAS. 
 
The Guenther Milling Co. 
 
 Manufacturers of 
 
 HIGH GRADE FLOURS, 
 
 SAN ANTONIO, TEXAS. 
 
 "LIBERTY BELL" 
 "FINEST" g^g^jg 
 
 "GOLDEN ROD" 
 "ROSEBUDS" 
 
 RUDOLPH'S SALO 
 
 MAIN STREET, FRPI D E R ICKSBU RG, TEXAS. 
 HILMAR WEBER, PROPRIETOR. 
 
 COLD BEER, SODA and MINERAL WATER 
 
 AND DOMESTIC CIGARS. 
 
 Your Patronage RespectfuBly Solicited. 
 
 PETER ROEDER, 
 
 Proprietor 
 
 UP-TOWN LIVERY STABLE. 
 
 Bus meets all Trains. Baggage Jransfer Line. 
 Cater Especially to the Wants of Traveling Men. 
 
 'Phone No, 9, Fredericksburg, Texas. 
 
JOS. SCHAETTER & SON, 
 
 Dealers in 
 FURNITURE OF EVERY KIND, CARPETS, 
 LINOLEUM, PICTURES AND DECORATIONS 
 FOR THE HOME. 
 
 Fredericksburg, Texas. 
 
 Alfred P. C. Petsch 
 
 LAWYER 
 
 Gold Building-, Fredericksburg, Texas. 
 
 Fredericksburg's Leading 
 
 Mercantile Establishment. 
 
 Always on the alert for new and serviceable Mer- 
 chandise for its many Friends and Patrons. Acquaint 
 yourself with its management. 
 
 ROSENWASSER & LEVY, 
 
 "The Clothiers." 
 
 J. R. HANKINSON, 
 
 Agent for 
 
 MAGNOLIA OILS AND GASOLINE. 
 NEW PERFECTION COAL OIL STOVES, 
 
 The Best on the Market. 
 
^Cf^D UNIVERSAL CAR 
 
 There's a reason why there are more than one million 
 three hundred thousand Ford cars in use today, and 
 that reason is based on the matchless service and 
 economy of Ford cars. Universal service is the most 
 conclusive evidence of genuine value. That is one 
 good reason. Buy today — Touring Car $360; Run- 
 about $345; Chassis $325, f. o. b. Detroit. On sale at 
 
 M^yj^M.^ IVVri I OC V^\J,, Frodorlcksburd, Texas 
 
 THE CENTRAL GARAGE, 
 
 Local Agents for 
 
 Overland and Hupmobiles. 
 
 Garage and Auto Supplies. Pennsylvania Vacuum 
 Tires. Phone us your Auto Wants. 
 
 GROBE & ECKHARDT. 
 
 SCHMIDT BROS. 
 
 PROPRIETORS 
 
 CAPITOL SALOON 
 
 TELEPHONE NO. 22. 
 
 Choice Wines, Liquors and Cigars. 
 
 Out-of-Town Orders Promptly Filled. 
 
 FREDERICKSBURG, • • • • TEXAS. 
 
 E. C Hansen. H. R. Hohenberger. 
 
 SQUARE DEAL REALTY CO. 
 
 Headquarters for 
 
 Farms, Ranches and City Property. 
 
 LOANS MADE PROMPTLY. 
 FREDERICKSBURG, - ... - TEXAS. 
 
Ilv***& 
 
 ^! 
 
 ';;; SAN AN'iONtO, T&X. 
 
 MR FLOUR 
 
 is the ideal Flour. 
 
 It is not bleached 
 
 by any chemicals 
 
 nor whitened by 
 
 any unnatural process. 
 
 PifliieefFloyflills, 
 
 Established 1851. 
 Daily Capacity - - laOO Barrels, 
 
 ^k^SStB^^-^ Wi^e Women use Pioneer Flour. 
 
 e: 
 
 A COFFEI 
 
 A Morning Necessity 
 
 An Evening Pleasure 
 
 Daily Strength for Daily Need 
 
 Has no Substitute 
 
 Make it Right 
 
 Ask for our Coffee Book 
 
 ORRISON COFFEE CO., 
 
 SAN ANTONIO, TEXAS. 
 
EAT TEXAS MADE PICKLES. 
 
 Ask your grocers for our Pickles, not because they 
 are grown in Texas and made in Houston, but because 
 they are best. 
 
 OUR EXTRACTS 
 
 are pure, made from the best material possible. — Ask 
 for them. 
 
 Price-Booker Manufacturing Co., 
 
 HOUSTON, TEXAS. 
 
 Food Value of Crackers Greater Than f/ieat. 
 
 Tliat the humble soda cracker when made from the 
 best rav/ materials and properly baked contains more 
 food units (or calories) tlian the same weight of porter- 
 house steak is the deliberate conclusion of Dr. W. O. At- 
 water of the U. S. Dept. of Agriculture. Dr. Atwater 
 fully explains this remarkable fact in Bulletin 142 of the 
 U. S. Department of Agriculture (Principles of Nutrition 
 and Nutritive Value of Pood). He shows that porterhouse 
 steak contains r,100 food units and the soda cracker 1,875 
 food units to the pound. 
 
 By insisting" on Consuma Biscuit you secure the best 
 family biscuit on the market, and the best is none to 
 good when the health and ei^iciency of your family are 
 in question. 
 
 The next time you buy crackers ask for 
 
 CONSUMA BISCUIT, ' Tha NutrJous Cracker." 
 
 IvFade by Consumers Biscuit Company in Nevv' Orleans. 
 
Robert S. Rlett. 
 
 Dealer in 
 
 Flour, Grain, May and Feedstuff. 
 
 Cottonseed, Hides, Poultry and Country Produce boug-ht 
 
 Get my Prices before selling elsewhere. 
 
 'PHONE NO. 4, FREDERICKSBURG, TEXAS. 
 
 POTATINE 
 
 is the finest imported 
 
 POTATO FLOUR 
 
 and is indispensible in making finest 
 pastry, gravies, thicknings, etc. 
 
 Strohmeyer & Arpe Co., 
 
 New York. 
 
 Why not own your own home? 
 F. STEIN & SON 
 
 Dealers in 
 
 LUMBER 
 Fredericksburg, = = = == Texas 
 
 Call on OLHLER BROS.,^'Tex~^ 
 
 if in the market for 
 
 Reapers, Mowers, Rakes, Cultivators, Wagons 
 
 Cream Separators, Corn Sheller and 
 
 Wheat Threshers Combined, 
 
 Tractors and Engines. 
 
LIBRARY OF CONGRESS 
 
 014 481 201 3