mW'i West Bend Cook Book F CANNOT LEAVE THE LIBRARY.^ Chap.. Shelf.. m COPYRIGHT DEPOSIT. §.rrn LIBRARY OF CONGRESS, rcfl THE.. WEST BEND Cook Book COMPILED FROM RECIPES CONTRIBUTED BY LADIES OF WEST BEND; ORIGINALLY PUBLISHED FOR THE BENEFIT OF ST. JAMES' SOCIETY, WEST BEND. Good Cooking- means mucfi 'lasting an'tf jiO ■wasrtihg-'; English tlaoroughness, French art and Arabian hospitality ; it means, in fine, that woman are to be perfectly and always ladies— loaf givers —Buskin. Press of GiLLETT & Company, 133-135 Michigan Street, Milwaukee, Wis. TV-:- , ^r7:^.-;v Qf CONOR v."? S, One Copy rteoavEe ^'£8, 12 1904 OnfvnfGHT efiTHv CLAS« ^ XXc. No. COPY A. 7^ 't^ -^^ Copyright, 1902, 1903, by Hattie E. Crump. PREFACE. RECIPES, like friends, must be tested before their worth is' proved, and since "the proof of the pudding is the eating,'- the compilers of this little volume take pleasure in Assuring their readers that the toothsome dishes herein described will bear that test. The descendants of the noble pioneer women of our state are worthy successors to their mothei-s and grajidmothers in the art of domestic cookery, and it is to their generous' co-operation that we are indebted for the choice recipes contained within these pages. German, American and French have given liberally of their store so that our West Bend Cook Book will be found to embrace a great variety. We do not claim that this little work is com- prehensive in detail, for much has been omitted which is^ to be fonnd in the ordinary cook book, but we have aimed to gather together some of the choicest recipes of our German- American and French-American cousins whose untiring efforts have helped in such great degree to make our beautiful Wisconsin the prosperons state it is to day. AVith this explan- ation we beg that our readers will be "To our faults a little blind. And to our virtues very kind." — M. B. W. INTRODUGTION, IF I were asked the greatest need of the American house- wife of to-day, I should answer without hesitation, "A wiser and more complete training for service in the home." This training should be given not only to the class employed as assistants, but to the mistress herself. The feeblest judgment admits the necessity of training for every profession, for every trade, for every department of labor. No one pretends to question it; time and money are given and given freely to secure it. But in one departmient, and that the most elemental and important in its need, we seem to take it for granted that little or no preparation is required. The result is, the young married woman too often steps into her home to preside over its destinies ignorant of almost everything that can build its foundation deep and secure. She may know every other form of mathematics save that which will enable her to use wisely her husband's income. It is unnecessary to touch upon more than one point of this important subject. I therefore select the room( in the home on which beyond all others its comfort and well-being must depend — the kitchen. Here the food is to be prepared and on the right preparation depend the health and the pros- perity of the family. I say health, because every particle of improperly prepared food is more or less indigestible and must sooner or later make its grim and relentless demand upon the system. I say prosperity, because the most generous income may be squandered in waste : for alas ! it m^y be said in passing, no department knows more of cruel waste than the American kitchen of the present hour. While America has the finest food products in the world, these products are unquestionably the most abused in prepara- tion. This is one. of the reasons why two hundred millions of dollars find their way annually to the pockets of merchants and hotel keepers in foreign cities. The traveler must be dull indeed if he does not bring from his experience a desire to improve these conditions in his own land. The first step toward this should be the establishment of a department of cooking in every j^oung woman^s school in this country. This essential art, with its essential text-book, should be mlastered by every woman. We should surround such instruction with every appliance and every well-appointed equipment that science can bestow. When this is done we shall find that no investment is more secure in its reward. On such investment depends the prevalence of successful and well ordered homes, and on the successful and v/ell ordered home depend not only the well-being, but the higher life of a people; the truest spiritual uplift will come only when the people know that "Kot soul helps body More than body helps soul.^' — Mary M. Adams. Madison, Wisconsin. Breads. "Here is bread, which strengthens man's lieart and therefore called the staft' of life." WHEAT BKEAD. About nine o'clock in the morning put a cake of Yeast- Foam to soak in warm water, enough to cover it; when it has dissolved stir in enough flour to make a batter. At noon, pour boiling potato water over a cup of flour, stir it well and add two mashed potatoes. When cool stir in the yeast. The sponge m!ay be set early in the morning or in the evening. For four loaves of bread take one rtuart of warm water and flour enough to make a batter that will drop from the spoon; add the sponge. When light, put in one tablespoon of sugar, one of salt, one large spoonful of lard, melted, and add flour enough to make a dough. Knead it smooth, set to rise, and when it is light put it into pans. When it is light enough to ])e put into the oven it will not retain the pressure of the finger. Bake one hour. —Mrs. P. W. Harns. WEST BEND COOK BOOK WHEAT BREAD. Save the water in which potatoes have been boiled at noon and pour boiling hot over three or four medium sized potatoes which have been boiled and put through a ricer. Add enough flour to make a batter like mii.'Tins. When this sponge is luke- warm stir into it one-half cake Yeast Foam, which has been dissolved in half a cup of warm water and let it stand until the next morning. Do not keep in too warm a place or it will become too light and perhaps sour. In the mbrning take about two quarts of flour, a heaping tablespoon of lard, a table- spoon of sugar, heaping teaspoon of salt and a pint of boiling milk poured over the flour. Let it stand until cool and then break in an egg; mix up with the spoon, then knead stiff. Let it rise and knead again. Let it rise the second time, knead and put into pans which it half fills. When light enough to reach the top of the pans bake in good oven nearly an hour. The above amount makes three good-sized loaves. —Mrs. W. E. Wolfrum. BREAD. At night dissolve one cake Yeast-Foam in one-half cup warm water. Mash fine three boiled potatoes and pour over them one pint of the water in which they were boiled ; while hot add flour enough to make a moderately stiff batter. When BREADS lukewarm add the dissolved yeast cake and let stand over night. In the morning add three pints warm water, two teaspoons salt and as much sifted flour as can be beaten in with a spoon. Let rise and Avhen light add one and one-half tablespoons each of lard and sugar. Knead stiff and let rise again, then mould into five loaves, let rise, and bake forty- five minutes in moderate oven. Milk may be used instead of Avater, but sliould first be scalded and then cooled to luke- warm. — Mrs. David Fletcher. FKEN^CH BREAD. Wash three medium-sized potatoes and steam without removing tlie skins. Mash them thoroughly (skins and all) with half pint of flour, half pint of lukewarm water, and half ounce of salt. When well mixed put away for one hour in a place where the temperature is about 78 degrees Fahrenheit ; then add half pint of good yeast; put in warm place for about nine hours. It may require a little miore or less than nine hours, but the time may be known in this way — the compound will, after awhile, gradually and slowly foam for some time and then begin to fall. As soon as it begins to fall, mix about a cup of lukewarm water with it and strain through a sieve; mix what is strained with two pounds of flour and sufficient tepid water to make an ordinary dough. Knead thoroughly 10 WEST BEND COOK BOOK and set away again in a warm place nntil it cracks on the top, which will probably be in about an hour; then put six pounds of flour in the bread pan and make a hole in the center, place in this some Avarm water and the cracked dough with two even tablespoons of salt. Knead the whole well with water enough to niake an ordinary dough. The more the dough is kneaded^ the light(T tlie bread; then shape the ]oa\^es, let rise, and bake for about an hour in a quick oven. To shape loaves of French bread, divide the dough as soon as kneaded into as many parts as you want loaves. Knead each part so as to form a sort of ball, then by rolling and pulling give it an elongated, sausagelike shape. When the dough is thus length- ened take a small rolling pin or a round stick, place it on top of the dough lengthwise, press on it and roll a little to and fro, so as to make a furrow in the middle. Have a cloth well dusted with flour, and place the loaves upon it with the fur- rowed side under; let rise as for ordinary bread, and place in baking pans with furrows on upper side. Dust the furrows well with flour to prevent them from closing in baking and rub the rest of the loaf with a cloth dipped in milk, which gives the shine seen on. French bread. The pans used for bak- ing should be shallow and broad enough to hold the loaf without crowding so there may he as much crust as possible. Half of the above recipe will make four medium-sized loaves of bread. —Mrs. C. A. Weil. BREADS 11 BEE AD. Two quarts flour, one quart lukewarm w^ater or milk, one cake veast, little sal-t and sugar. Work all together onc-lialf liour, put in greased dish, let rise three hours. Mould iji two loaves, let stand one and one-half hours. Bake one hour. — Mrs. C. Muellenbach. HOP YEAST. Put a handful of hops in a bag, boil in two quarts of water with three good-sized potatoes. When the potatoes are cooked, mash fine, add hop water, half a cup sugar, two table- spoons salt and one of ginger. When cool add one "teacup good yeast, put in a jar and keep in cool place. POTATO YEAST. Boil six large potatoes quite soft in two quarts water; take them up, mash very fine, then add one-half pint flour, pour on this the boiling potato water, stir well and w^hen luke- warm add two yeast cakes which have been soaked in tepid water. Wlien light put away in a cool place. This will keep three wx^eks in cool weather. One cup yeast will make four loaves. — Mrs. C. Gapen. 12 WEST BEND COOK BOOK POTATO YEAST. (Fine.) Boil twelve medium sized potatoes until tender and then put potatoes and water through a sieve. Mix one pint, flour smooth with water^ then turn into one quart boiling water and cook until it is like thin gravy; while hot add three- fourths cup each sugar and salt, and the strained potato water. When lukewarm add four yeast cakes soaked in water. Use one quart of this yeast to make four loaves of bread. — Mrs. G. W. Jones. BROWIST BREAD. 1 cup sour milk, J cup white flour, i cup sweet milk, J cup cornmeal, J cup molasses, f cup graham flour. 1 teaspoonful soda, Put in two one-pound baking powder cans and steam three and a half hours, then bake for fifteen minutes. Very nice with pork and beans. —Mrs. P. W. Harns. BROWN BREAD. 2 cups molasses, 1 teaspoon salt, 2 cups sweet milk, 1 cup corn meal, 1 dessert spoon soda, 1 cup rye meal, 1 cup sour milk, 1 cup graham meal. BREADS 13 Sift the three kinds of meal together several times add other ingredients, beat thoroughly, pour into a tin form, place in kettle of hot water and boil four hours; then remove the lid and set in the open oven to dry the top. — Mrs. B. Fairbanks. BROWN BREAD. 2 cups graham^ flour, 2 cups sour milk^ 1 cup cornmeal, 2 tablespoons melted but- 1 cup molasses, ter. 1 teaspoon soda in Steam three hours and then bake fifteen minutes. — Minnie Wilmot. BROWNT BREAD. 1 cup sour milk, 1 teaspoon soda, 1 egg, I cup wheat flour, ^ cup sorghum. 2 cups graham flour. Steam two hours. Bake twenty minutes. — Gertrude Gross. BOSTON BROWN BREAD. 1 cup cornmeal, 1 cup sweet milk, 2 cups graham flour, 1 teaspoon salt, 1 level teaspoon soda in | cup New Orleans molasses. 1 cup sour milk, Steam three hours ; put a cloth over top of steamer before putting cover on. — Mrs. J. W. Horner. 14 WEST BEND COOK BOOK GlIAHAM BREAD. 2 cups sour milk, 1 even teaspoon soda in 4 tablespoons sugar, 1 tablespoon hot water 3 cups graham Hour, 1 even teaspoon salt. 4 tablespoons melted lard. Stir all together well, and bake in slow oven nearly an hour. —Mrs. C. A. Weil. GRAHAM BREAD. 1 cup molasses, 2^ cups graham flour. 1 cup sour milk, | cup raisins. 2 teaspoon soda (level), Steam two hours, then l)ake twenty minutes. — Mrs. Austin. GRAHAM BREAD. 6 cups sifted graham,, 1 teaspoon salt, 3 cups sour milk, 1 heaping teaspoon soda, § cup sugar, J cup lard. 2 beaten eggs, Melt the lard and add hist. Mould into two loaves and bake about an hour. — Mrs. Anna Corr. BREADS 15 GKAHAM BREAD. 3 cups graham flour, 1 egg, 1 cup wheat flour, 1 teaspoon salt, 2 cups thick sour milk, 1^ teaspoon soda, J cup white sugar, 1 teaspoon baking powder fSift the wheat flour, sugar, salt, baking powder, and soda together several times; add graham, milk and beaten egg but do not beat much. — Mrs. John Conrad. GRAHAM BREAD. Mix one quart of warm; water and one yeast cake with enough wheat flour to make a nice sponge, let rise over night; in the morning add four tablespoons sugar, one-third cup but- ter, four tablespoons molasses and one-half teaspoon salt. Mix stiff with graham flour, let rise until light, then mould into loaves, let rise and bake one hour in moderate oven. OATMEAL BREAD. Boil two cups oatmeal ten minutes, when cool add one- half cup molasses, and one-half a yeast cake soaked in warm water, let rise over night: in the morning add two tablespoons sugar and one-half teaspoon salt, mix stiff with wheat flour, let rise, mould into loaves and when light bake one hour and a quarter in a moderate oven. — Nora O'Connell. 16 WEST BEND COOK BOOK EALSTON^S HEALTH BKEAD. 2 pints Ralston flonr, ^ cup molasses, 1 pint wheat flour, i teaspoon soda., 1 pint warm water, Little salt. 1 cup yeast. Mix all together, let rise, then knead into two loaves, using one more cup Ralston flour while kneading. Let rise and bake one hour. — Beata Hirth. RYE BREAD. To set the sponge take about a quart or quart and a half of rye flour^ mix well with two quarts of sour milk or butter- milk heated lukewarm with hot water, and one-half cup of brewers' yeast. Put in a warm ])lace to rise, which usually takes from tliree-quarters of an hour to one hour. When light add a tablespoon of salt and about two quarts of wheat flour; knead well and set to rise again for about an liour; then make into loaves and let rise again. Bake one hour. This makes three loaves. — Meta Pick. SALT-RISING BREAD. Put one-half teaspoon each of salt, soda and sugar in a quart dish, add one pint warm water, and flour to make thick batter, cover and set in a warm place. In about five hours, or when the quart dish is' nearly full, take the quantity of BREADS 17 milk or water which is required to make the needed amount of bread^ mix with the yeast and put in enough flour to make dougli quite stiff; let rise, then mould into loaves, let rise again and bake. Milk makes whiter bread Hut water is nearly as good. This ])read requires great care, but when properly mlade is fine grained and delicious. —Mrs. C. D. Dunlap. COR^^ BREAD. 2 cups Indian meal, 2 eggs beaten in 1 cup flour, little salt, 2 tablespoons hot lard, 3 tablespoons baking Enough sweet milk to powder dissolved in make a soft batter, boiling water, Put in a hot, shallow, greased tin and bake in quick oven. While serving, keep the bread hot in a napkin. — Mrs. C. Muellenbach. STEAMED CORN BREAD (Southern). 2 cups flour, 1 cup raisins, 1 cup cornmeal, ^ cup sugar, little salt. Stir in enough sour or sweet milk to make a thick batter; if sour milk use one even teaspoon of soda for every cup of milk, and if sweet milk use three even teaspoons of baking powder. Very nice with baked beans. —Mrs. C. A. Weil. 18 WEST BEND COOK BOOK BISHOP WFLLIAMS' JOIINIS^Y CAKE. 1 cup yellow meal, 2 unbeaten eggs, 1 Clip wheat flour, | teaspoon soda, 1 cup sweet milk, ] teaspoon cream tartar, 1 cup sugar, Pinch of salt. Bake 20 3 tahlespoons melted minutes. butter, — Mrs. P. Hunter. JOHNNH' CAKE OP COPN PONE. 2 cups cornmeal, ^ cup brown sugar, 1 cup flour, 1 Qgg, pinch of salt, 2 cups sour mlilk or but- 1 teaspoon soda dissolved termilk, in a little milk. After it begins to brown baste with uudted l)nttor, wliicb will be fouud a grcai iiu|)rov('uicnt. — ^Irs. P. S. Lynch. JOHT^NY CAKE (Fine) 3 cup coi-nmeal. 1 teaspoon soda (in 1 cup flour. flour). 1 cup sour cream. Little sugar aud sali 1 PO'cr Mrs. Henry Wittenberg. BREADS 19 JOHNMY CAKE. 1 cup cornmeal, 1 teaspoon salt, 1 J cups flour, 1 pint sweet milk, 2 teaspoons baking pow- 2*eggs, der, 1 tablespoon melted but- 2 tablespoons sugar, ter. Mix in the order given, pour into buttered pan and bake in moderate oven. — Mrs. S. S. Barney. JOHNNY CAKE. 1 pint sour milk or but- 1 Qgg, termilk, 1 teaspoon soda, f cup sugar, J teaspoon salt, 2 cups cornmeal, ' Butter size of an egg. 1 cup flour, —Mrs. P. W. Harns. BAKING POWDER BISCUIT. 4 cups flour, . 1 large tablespoon lard, 3 heaping teaspoons bak- little salt, ing powder. Sweet milk enough to make soft dough. Mix little as possible. Bake in quick oven. —Mrs. B. S. Potter. 20 WEST BEND COOK BOOK BAKING POWDER BISCUIT. 1 cup sweet milk, 3 teaspoons baking pow- 1 heaping tablespoon der, lard^ . , Hour to mix soft. Put lard in mixing bowl with a pinch of salt, add a cup of flour, stir well together with a spoon, add milk, and flour enough to make a soft dougli. Stir briskly, turn on floured moulding board, roll, cut into biscuit and bake in a quick oven twenty minutes. These biscuits should be miade, and in the bven, in five minutes time. This dough makes fine short- cake. — Mrs. A. Rice. CREAM BISCUIT. 6 ounces powdered sugar, 6 eggs. 6 ounces flour. Beat the yolks with sugar and flour; whisk the whites, and mix all together. Add whipped cream in proportion to the sugar and flour, stir carefully, pour into moulds or paper cases and bake. — Miss Marie Klumb. DROP BISCUITS. 1 pint flour, 1 large tablespoon lard, 1 heaping teaspoon bak- 1 teaspoon salt. ing powder. Mix with milk to a batter, about as thin as for gems; bake in greased gem j^ans in a quick oven. —Mrs. R. S. Lynch. BKEADS 21 GRAHAM BISCUIT. For the yeast, pour four cups boiling potato water over two cups flour. When lukewarm, add one cake yeast foam which has been dissolved in cold water. Let stand two days, then in the morning take 1 cup of this yeast, 1 teaspoon salt, 2 cups lukewarm, water, 1 cup wheat flour, 2 unbeaten eggs, 7 cups graham flour. •J cup cream. Mix well together, Jet rise, not too light, knead, let rise again, mould into biscuit and bake. If preferred more flour and less graham may be used. — Mrs. Otto Steiner. EAISED BISCUIT. 1 rounded tablespoon butter melted in 1 pint hot milk: when lukewarm stir in 1 quart flour; add 1 beaten egg, a little salt and 1 teacup yeast. Work into smooth dough. If winter, set in a warm place, if summer, in a cool one, to rise over night. In the morning work softly and roll out one-half inch thick. Cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. — Mrs. C. W. Williams. 22 WEST BEND COOK BOOK EAISED BISCUIT (Fine). 1 yeast cake dis>solved in :| cup warm water, tlieii add 2 tablespoons flour and let rise. When light, add 1 pint warm milk, tI cup sugar, -J cup lard, 1 or more unbeaten eggs, ^ cup butter. Pinch of salt. Mix with a spoon and add flour enough to make a nice dough, let rise, add more flour and mix thoroughly (fifteen minutes or more), let rise, mould into small biscuit, let rise again, and bake ten minutes. — Mrs. A. Husting. TEA BISCUIT. 1 tablespoon sugar, 1 quart flour, 1 teaspoon salt, 2 tablespoons melted but- 1| teaspoons balding pow- ter, der, Milk to make nice dough. Sift sugar, salt, baking powder and flour together, then add the butter, and milk enough to roll out. Bake in a quick oven. If oven is not hot enougli use less butter and more milk. — M. Bradford. BREADS 23 YEAST BISCUIT. 1 pint milk, 2 tablespoons sugar, 2 cents worth of yeast, 1 teaspoon salt, 2 tablespoons lard, 2 quarts flour. Mix the yeast and nrilk witli flour enougii to make a soft sponge; when light add lard, sugar, salt and flour; let rise, mould into biscuit, let rise again and bake. — ^Fi's. Matthew l^egner. BREAKFAST PtOELS (Eine). 1 egg, beaten very light, 1 tablespoon sugar, 1 cup sweet milk, ^ teaspoon soda, 1 tablespoon melted but- 1 teaspoon cream tartar ter, little salt, 1 cup flour. Dro]) into bot gem riugs and liake in quick oven. — Margaret Ross. PARKER HOUSE ROLLS. Boil one pint sweet milk, when partly cooled melt in it two tablespoons sugar and one tablespoon lard or butter, when lukewarnx add one-half cup of yeast or two cents Avorth com- presed yeast, mix in flour enough to make a thin batter and let rise; when light add more flour and knead from ten to fifteen minutes, when light again knead into biscuits, let rise, bake twenty minutes. — Elizabeth Dunham. 24 WEST BEND COOK BOOK ROLLS. 2 quarts flour, 1 j^int cold boiled milk, 1 tablespoon sugar, 1 yeast-cake dissolved in 1 teaspoon salt, i cup lukewarm milk, 1 &gg, Butter size of egg. Melt the butter and after the yeast cake is dissolved mix ingredients together and let rise until very light Eoll out, cut round, spread with melted butter and lap half over the other side; let rise again and bake twenty minutes. — Mrs. Joseph Ott. ROLLS (Excellent). 1 quart milk, 3 level teaspoons salt, 1 pint water, 1 cake compressed yeast, 3 tablespoons lard. Flour. 2 level teaspoons sugar, Heat milk and water and pour scalding hot over the lard, sugar and salt, let stand until cool, then add one cake dis- solved yeast and stir in flour with a spoon until the batter is stiff enough to pour out on moulding board ; mould lightly ten minutes, using no more flour than is necessary; let rise, make into rolls, handling little as possible. This nmkes one hundred and nine rolls. — Mrs. A. Rice. BREADS 25 GEAHAM GEMS. 1 egg, Graham flour to make 1 pint milk, drop batter, Pinch of salt, I teaspoon baking pow- Little wheat flour, der. Drop in hot gem pans and bake quickly. Iron pans are best. —Mrs. Geo. Thode. GEAHAM GEMS. 1 egg, little salt, 1 cup buttermilk, 4 tablespoons sugar, | teaspoon soda, i cup sour cream, Graham flour enough to make medium batter. — Minnie Brecken. GEAHAM OEACKEES. i cup butter, 1 teaspoon cream tartar, ^ cup sugar, | teaspoon soda in 1 white of egg, (beaten) , ^ cup water. Graham to roll thin. GEAHAM STICKS. 2 quarts flour, 2 cups water or milk. I cup butter, little salt. Mix stiff with graham, roll thin as cookies, cut in squares and roll into sticks. — Mrs. Miles. 26 WEST BEND COOK BOOK BREAD STICKS. Melt one-quarter cui) Ijiittcr, one tablespoon sugar and little salt in one cup hot milk. AVlien partially cool add one- (puirter cake compj-essed yeast wliich has been dissolved iji three lublespoon warm milk, the beaten white of an egg and about four cups Hour. Knead nntil smooth, let rise, shape inlo t-^nuill balls and roll into sticks a halt foot long. Let tliem rise slowly and bake in moderate oven. CREAM MUFFINS (Southern). 1 jiint cream, A little salt, 5 eggs, Flour enough to make like 1 teaspoon baking powder, fritter batter. Bake in muffin tins or drop in large pan. To be eaten hot. Very delicious. — Mrs. W. E. Wolfrum. MUFFINS. 1 cup milk, ?, teaspoons bidving powder, ^; cup sugar, 3| cnps flour, 1 tablespoon melted butter, 3 beaten dggs. Put in flour last and do not stir much. Bake ten minutes in a hot oven. —Ida M. Helms. BREADS 27 MTJFFIISrS. 1 quart sour milk, 1 teaspoon soda., 3 eggs, r; enps flour, 1 teaspoon salt Bake in a quick ovcu. Half this recipe is enough for a suiall family. — Mrs. "R. S. Lynch. MUFFTATS. 1 cup butter, •' 1 (nip milk, 2 tablespoons sugar, 3 teaspoons baking powder 1 egg J in flour. Cream butter and sugar, add egg, milk, and flour enough to uiake a liatter like gems. — Mrs. Geo. Thode. OLD TIMF MUFFINS. 1 cup butter, 4 cake compressed yeast, 2 tablespoons sugar, A pinch of salt, 2 eggs. Flour enough to make drop 1 pint milk, batter. Beat ven^ thoroughly. Let rise; drop in muffin tins and bake from twenty minutes to half an hour in a very hot oven. This will make sixteen muffins. Make before noon if wanted for supper or at night if intended for breakfast. — Mrs. Mary Lewis. 28 WEST BEND COOK BOOK POP OVERS. 3 cups milk, 3 cups flour, 3 eggs, A little salt. Beat the eggs until light, add to the milk, and then add the flour, a little at a time. Two tahlespoons to a puff. —Mrs. P. W. Hams. RYE DROP CAKES. 1 pint milk, 1 tablespoon sugar, 3 eggs, I teaspoon salt. Stir in enough rye flour to make like pancake batter. Bake in muflin tins one hour. CORIST FRITTERS. 1 pint grated sweet corn, 1 egg; pepper to taste, 1 cup flour, 1 teaspoon salt Drop into boiling lard. — Mrs. Eliza Weil. FRITTERS. 1 pint sweet milk, 1 quart flour, 4 eggs; little salt, 3 teaspoons baking powder. Drop in liot lard. Serve warm with maple syrup. — Mrs. P. W. Hams. BREADS 29 FRITTERS. 1^ teaspoons baking powder, | cup milk, J teaspoon salt, 4 eggs. If cups flour, Sift flour, salt and baking powder together; mix the beaten eggs with the milk, then mix all together thoroughly. Add more milk if needed to make the proper consistency ; drop from spoon in hot lard. — Mrs. E. C. Pors. WAFFLES. 1 quart sour cream, 1 teaspoon soda, 1 cup sweet milk, Flour enough to make a I teaspoon salt, good batter. 5 eggs, — Mrs. Eliza Weil. BUCKWHEAT CAKES. Put into a large earthern pitcher, one quart of warm water or half water and milk, one teaspoon salt, then stir in enough buckwheat flour for rather stifl batter; lastly add a cup of yeast, stir until smooth and cover warm to rise over night. In the morning, add a small level teaspoon soda dis- solved in a little warm water. Some prefer one-third corn- meal. — Mrs. Ada Tower. 30 WEST BEND COOK BOOK EGG PANCAKES. Mix one pint of flonr, three-quarters pint sweet milk and a pinch of salt. Separate tliree eggs, add the beaten yolks to the batter which must not be too thin. Jnst before baking stir in the whites of the eggi^ beaten to a stiff froth. This bat- ter makes two pancakes the size of the skillet; bake in plenty of ])ntter and serve with apple sance. — Mrs. Emma Wilkie. FRENCH PANCAKES. 3 eggs, 1 teaspoon sngar, 1 cup milk, 1 cup flour, 1 teaspoon butter, Pinch of salt. Beat the yolks and add milk, butter, sugar, flour, salt and lastly the beaten whites. —Mrs. August E. Winkler. POTATO PANCAKES. Fourteen large potatoes grated raw; after standing a few minutes drain off the liquid, then add a little salt, two well beaten eggs^ one heaping tablespoon flour and a little baking powder; fry on a griddle greased with a mixture of butter and lard. — Mrs. Charles Weber. BREADS 31 POTATO PANCAKES. 12 large potatoes, h teaspoon salt, 3 heaping tablespoons flour, 2 eggs, 1 teaspoon baking powder, 2 cups boiling milk, The potatoes are to be peeled and grated into cold water, which keeps them white. When all are grated drain oft' the water, and pour the milk over them, stir in eggs, salt, and flour mixed with baking powder. Bake like other pancakes, allowing niOre lard arid butter. Serve with stewed apples or preserved fruit. — Mrs. George Kuelthau. POTATO CAKES. To a cup of cold mashed potato add a tablespoon of milk, a small piece of butter, salt and pepper to taste, and flour enough to make a soft dough, roll out, cut with biscuit cutter and fry slowly on a greased griddle. Turn but once. PAlVCiiKES. One scant pint sour milk, sour cream or buttermilk, two eggs; sift one teaspoon soda and one-half teaspoon salt into one pint flour and mix thoroughly ; beat flour and milk to- gether well, add the beaten yolks and lastly the whites beaten stift*. One-half or one-third cornmeal or graham mixed with the flour makes a nice variety. Good flour or buckwheat pan- cakes can be made with sour milk and soda, or buttermilk and soda, without eggs. — Mrs. R. S. Lynch. 32 WEST BEND COOK BOOK FRENCH TOAST. Beat an egg well with one-half cup milk, add a little salt, dijD slices of stale bread into the mixture and fry in butter. —Mrs. C. A. Weil. GERMAN TOAST. Dip slices of stale bread first in milk, then in beaten eggs and brown on a buttered griddle. Dip thin slices of bread in a thin batter made of two eggs, one cup milk, one teaspoon baking powder, and flour; fry in hot lard. CAMPING Sz\NDWTCHES. Butter slices of bread and spread with mustard ; over the mustard lay thin slices of cheese; on the top ,of the cheese place a layer of minced sardines seasoned with salt, pepper and vinegar. — Katherine M. Bowen. CHICKEN SANDWICHES. Chop cold, cooked chicken and tongue very fine, add one- fourth the quantity of finely chopped, blanched almonds, a little seasoning and lemon juice. Spread on thin slices of buttered bread. BREADS 33 DATE SAJSTDWICHES. Wash, dry and stone the dates, mash to a pulp, add an equal quantit}^ of finely chopped English walnuts; moisten slightly with a little lemon juice; spread sm|oothly on thinly sliced browTi bread. FRUIT SANDWICHES. Eoast, blanch and chop one-half cup peanuts, mix with one-half cup each fresh figs and raisins which have been cut fine. Moisten with orange juice and spread on thin slices of white bread. — Mrs. C. A. Silberzahn. PEANUT SANDWICHES. Chop the peanuts fine as meal, mix with butter and spread on thin slices of bread ; or spread the bread with but- ter, add a layer of finely chopped nuts and sprinkle with cheese and salt. — A. Pries. PICNIC SANDWICHES. 4 hard boiled eggs, 1 can potted ham, f cup butter, 1 teaspoon mustard. Spread slices of bread with a mixture made of the pow- dered yolks, butter and mustard. Chop whites very fine, mix with the ham and put between the slices. 34 WEST BEND COOK BOOK SANDW1C11E8. Fill tliiji. huttc'ivd slices of rye l)iTa(l with Ijoiled or raw ham cli()])iK'd line with a little onion; or till with salted sar- dines or herring fi-esheneil in water, elioj)ped tine and mixed with sliced hard boiled eggs. — Grandma Pick. 5oups. "Cheerful looks make every dish a feast, And 'tis tliat that crowns a welcome." A PLAIN BEAN SOUP. Put over one pint of beans in cold water. Let boil about ten minutes^ then adcf a teaspoon of soda^ let boil five minutes longer, then strain through a colander. Place the beans again on the stove, adding two quarts of boiling water, one-quarter of a pound of salt pork, and a small onion fried in a little butter but not browned. Add salt and pepper to taste. Boil three liours, or until beans are soft; rub them through a straiuei'. TiOt boil up again, and serve with crou- tons^. — Mrs. C. H. Miller. BEAN SO[JP (German). Put one pint of beans in two quarts of cold water, let boil one-half hour, then strain through a colander. Place beans again on stove adding one and one-half quarts boiling water, one-fonrth pound bacon, one large potato cut in small pieces, one small onion cut line, and salt and pepper to taste. 36 WEST BEND COOK BOOK Let boil unti] beans are soft. Brown one tablespoon lard and flour, add to tlie soup. Add water if soup is too thick. — Mary Bertram. • BEE^ TONCrl'E SOUP. A fresh beef tongue and two pounds of beef or soup bone; wash carefully; cover with boiling water; add an onion^ a carrot, three or four pieces of celery, two bayleaves, three peppercorns^ a little salt, aiid enough tomatoes to color. Sim- mer foLir hours, strain, and serve. — Grandma Pick. BERin^ SOUP. Oue quart of berries or stoned cherries, mash and bring to a boil in two quarts water, then quickly stir into this four heaping tablespoons farina or sago. Boil ten minutes, then add sugar to taste, butter the size of a walnut, the yolks of two eggs, and pinch of salt. Serve warm or cold, with or without croutons. — Mrs. B. Hoyer. BOTIILLOX. To a large shin of beef, which has been cut in small pieces, alloAv five small dippers of cold water. Let com|e to a boil quickly, taking off the scum as it rises, then ^add one onion and a tahlespoon of salt. Set back on stove and let boil slowly for four hours, A head of celery put in whole, after peeling, improves the flavor. It is best to cook the soup the day before needed. —Mrs. William A. Pors. SOUPS 37 CEEAM OF ASPARAGUS SOUP. One quart of asparagus after it is cut in pieces, cook in as little salt water as possible. When done, mash through colander, put back in kettle, add one and one-half quarts milk, let come to a boil, season with butter, pepper and salt. — Mrs. R. S. Lynch, CREAM SALMON SOUP. Remove oil, skin and bones from one-half can of salmon, rub to a paste. Scald one quart milk with a slice of onion and bit of bay leaf. Add salmon and tAVO teaspoons each of flour and butter which have been rubbed to a cream. Serve with croutons. — Mrs. Paul Rix. MILK SOUP. Boil three medium sized potatoes and three miedium sized onions in one pint of water until tender, then put all through a colandei*. Brown one tablespoon butter and one tablespoon flour in the kettle, then turn the soup back into kettle, stirring slowly ; boil up, then add one pint sweet milk and season with salt and pepper. Butter stale bread, cut in squares, brown in oven, and serve with soup. — Mrs. H. Sievers. 38 WEST BEND COOK BOOK MILK SOUP. 1 quart sweet milk, -J tablespoon butter, 2 tablesjDOons sugar, Piuch of salt. Let come to a boil. Beat two eggs well and add to the soup. Serve with crackers. If preferred, use two spoons of rice or sago instead of the eggs. — Mary Bertram. MlTTTOISr BROTH. Three pounds of lean mutton, cut into small squares, tliree quarts of water: cover, and boil slowly two hours; add a quarter of a cup of rice which has been soaked in warm water enough to cover it, cook slowly an hour longer, stirring from time to time. Strain and thicken with a little flour; salt and pepper to taste. Particularly nice for invalids. — Mrs. elames Friedlander. MUTTON SOUP. To the broth of a boiled leg of mutton add one quart of milk, thickened with fiour stirred smooth. Season with salt, pepper, a little parsley and celery root or celery salt. To this add three tablespoons of rice, which has been boiled soft in a little of the broth. Pour slowly upon two eggs which have been well beaten in tiie tureen. —Mrs. S. S. Barney. SOUPS 39 ONION SOUP. Melt two tablespoons butter in a spider, when it bubbles add fou]' large onions eut in slices; let ihenij simmer, with- out browning, half an hour, then stir in a slightly heaping tablespoon of iiour : when it thickens, pour in gradually a pint and a half of boiling milk. Season with salt and pepper, press through a sieve and return to the fire. While it is get- ting hot beat tog(^ther two egg yolks and half a cup of cream, remove tbe soup from tlie five, stir the eggs and the cream into it rapidly, pour at once into a tureen and serve. — A. Pries. OX TAIL SOUP. 1 oxtail, 1 ounce butter, I turnip, 1 ounce flour^ I carrot, 3J quarts water, 1 onion, 1 teaspoon browning, 4 cloves. Salt, pepper and herbs. Divide the tail into joints, remove the fat, melt the butter in a stewpan, and brown the pieces of tail in it. Cut the onion into slices, throw them into the pan to brown with the tail. Add the hot water, vegetables, herbs, -cloves, salt, l)epper, and the browaiing. Let all simmer slowly for two and a half or three hours. When the pieces of tail are cooked, take them from the pan, put them aside to keep hot; strain 40 WEST BEND COOK BOOK the soup; thicken it AAith flour, mixed to a smooth paste with a little cold water. Let the soup boil a few minutes, then pour into a tureen and add the pieces of tail. If the soup is preferred clear, omit the 11 our. — Grandma Pick. OYSTER SOUP. 1 (|uaTt oysters, 1 teacup cream. 2 (|uaits milk, Put all together cold, set on stove and cook until the oysters curl or seam (under no circumstances allow them to boil). Salt and pepper to taste. — H. Hunter. OYSTER SOUP. Oue (piart boiling water, one <|uart good rich milk; sea- son with pepper and salt to taste. Let come to a boil, then add onie quart of oysters and a piece of butter the size of an egg ; let it boil up once, remove from fire and serve imme- diately. —Mrs. W. T. PLAIIST SOUP. Take three pounds of soup beef and a small bone from a leg of veal, cover with cold water and boil down half, then skim, season with salt and pepper, and add a good sized carrot, a head of celery, and an onion cut in two parts. — Mrs. F. Lauer. SOUPS 41 POTATO SOUP. Boil one stalk of celei^y and six good sized potatoes in salted water nntil tender, then mash through a sieve and thin with one quart of milk. Season with one tablespoon of but- ter; pepper and salt to taste. — Minnie Wilm'ot. SPLIT PEA SOUP. Soak a quart of peas in a gallon of lukewarm water over night. In the morning boil with a few potatoes', a celery root, a little parsley, and an onion two hours. When boiled down to half the quantity take out the vegetables and press through a colander. If the soup is too thin put a piece of butter in a saucepan with a spoonful of flour; let it boil, stir in part of the soup briskly and add to the whole. Have some croutons ready in the soup tureen and serve. Season with salt and pepper to taste. It is nice after the soup is strained to boil some little sausages in it and serve as an entree. — Mrs. James Friedlander. SPLIT PEA SOUP. Put one cup of dried .split peas on to boil in three pints' of water, with a piece of liam or bacon to flavor. When the peas arc soft, rub through a strainer, and put on to boil again ; boil together a large tablespoon each of butter and fiour and add to the strained soup while boiling; also add one teaspoon of sugar, and salt and pepper to taste. Let it boil five min- utes; serve at once with croutons. — Mrs. C. H. Miller. 42 WEST BEND COOK BOOK STOCK I'OK CLEAE SOUP. Two pounds of shin of beef, one onion, one carrot, one turnip, half teaspoon peppercorns, three pints of water, one ))nnch of sweet lierbs, and small piece of white part of celery. Chit tlie meat into small pieces, ])ut into a saucepan and ponr water over it. Let it come to a 1)oil, tlicn skim it carefnlly; tlii-ow ill a saltspoon of salt, and after a fow minntes skim the stock again. Let it simnter slowly for an liour. Cut the vegetahles in pieces and add them with the herbs and pepper- corns to the stock; then let all simmer together four hours longer. Strain the stock, setting it aside till cold. When wanted for use, remove every particle of fat, put the stock into the saucepan with two ounces of fresh meat, a small piece of carrot, the same of turnip, celery, and onion, and a small bunch of herbs. Let them simmer for a short time. This gives a fresher taste to the soup. Strain as before. For ver- micelli, rice, sago, and macaroni soups it is sufficient to strain the stock through a clean cloth, but for clear soup it must be cleared as well as strained. — Mrs. F. Lauer. TO CLEAR SOUP STOCK. Place the stock in a saucepan over a brisk fire. When l)oiling, add the white of an egg to each quart of stock, pro- ceeding as follows: Beat the whites of the eggs well in a little water, then add a little hot stock, Ijeat to a froth, pour SOUPS 43 graduallv into tlie pan, tlicn beat the wliole Jiarcl and long. AlloAv^ it to boil np once, and ininnediately remove and strain through a tliin flannel clotli. Tiice, sago, pearled barley, ver- Jiiicelli and iiiacarojii are desirable additions to meat soups; the first three are nsed in the proportion of one-half teacup to three quarts of soup; wash and soak. Rice requires one- lialf lionr boiling in the soup. Sago cooks in fifteen minutes. Barley should be soaked over night", boiled alone in a little water till tender and added to the son]) just before serving. Yemiieeili aiid macaroni, l)i-oken aiul washed thoroughly, should l)e boik'd in soup one-half hour. Eolled oatmeal is a good suljstitute for rice. TOMATO BISQUE. 1 cfuart tomatoes, l teaspoon soda, 1 teaspoon salt, 1 qiuirt milk, I teaspoon pepper. Little butter. Stew the tomatoes, adding tJie pepper, salt, and butter. A\'lien done, strain the tomatoes^ turn ])ack into the kettle, and let just come to a boil ; stir in the soda and add the milk. Let the soup cook a few minutes and serve immediately. — Mrs. Carrie L. Oliver. 44 WEST BEND COOK BOOK CREAM OF TOMATO SOUP. To one can of tomatoes (or four large raw ones) add one quart of water and one medium sized onion, sliced fine. Let simmer twenty minutes and strain. Cream together one large tablespoon of butter and one of flour, put it into the soup kettle and, when melted, add the strained tomatoes slowly, stirring cou.stantly so that it will not be lumpy. Season with one teaspoon of sugar, one of salt, one of pepper, and one of celery salt. Last of all add one-half cup of sweet cream and serve. — Mrs. S. S. Barney. TOMATO SOUP. Slice three potatoes, four tomatoes, add Avater, a table- spoon of butter, salt and pepper to taste. Boil one hour; stir in yolk of one egg and serve. ^ — Mrs. D. T. Keeley. TOMATO SOUP. Ojie can tomatoes, one quart water, one-half teaspoon salt, two cloves, two allspice, two peppercorns. Simmer one and one-half hours. Fry in butter, tbe size of an egg, one tablespoon chopped parsley and one tablespoon chopped onion until a nice brown. Add to the above, boil up and strain. Serve with a few dice of toast in each dish. Toast: — Butter a few slices of bread on each side and cut into dice. Brown thom in the oven while tlie soup is cooking. — Mrs. Frances E. Ott. SOUPS 45 YEAL SOUP. Take a couple of veal shanks and a piece off the neck; boil in two quarts of water; add parsley, onion, and asparagus, cut up into small pieces. Strain and thicken with yolks of two egg^. Yerj nice for the sick. — Mrs. Ja.mes Friedlander. VEGETABLE SOUP. Put a nice soup bone in cold water at eight o'clock in the miorning, and let it boil slowly for three hours, skimming occasionally, removing every bit of fat. At ten o'clock put over the vegetables, cut hue, in another kettle. Use cabbage, carrots, onions, one small turnip, a handful of green peas' if in season, and a few celery leaves, or roots of celery. About half past eleven strain soup from beef into the kettle of vege- tables, and put in a handful of oatmeal, or a few noodles or dumplings. Cut meat in little squares, add to soup, and, just before serving, add the beaten yolk of one egg. About fifteen minutes before soup is done, add one tomato, cut up, and a few chopped parsley leaves. Season both, the soup and vegetables, witli salt, ]:>epper, and a dash of cayenne. Remove celery lea^TS before serving. This soup is very nice warmed over. — Mrs. F. Lauer. 40 WEST BEND COOK BOOK WATEK SOUP FOll INVALIDS. Cut a little stale bread into thin slices; put in a bowl, add a lump of butter, the size of a walnut, and a little salt; pour boiling water over cover closely for a minute, then add a tablespoon of sweet cream and serve. —Mrs. C. H. Miller. BEEAD DUMPLIiNGS. When bread is ready to mould into loaves, cut off pieces the right size for dumplings, aud drop without mjoulding, into boiling soup. If not crowded in the kettle and the cover is kept on, tliey Avill be nice and light when done. CPOUTONS. Out two slices of bread into small dice. Ha^^e some but- ter hot in a saucepan, throw in the dice and brown nicely on both sides. Serve with split pea, bean, and potato soups. — ]\Irs. James Friedlander. DIIMPLIXGS. Boil one cup of milk with one big spoon of butter; then stir in^ gradually, dry flour until the mixture cleaves from the pan in a ball ; then add two eggs, a little salt, one teaspoon sugar. ^lix well and drop frcmi spoon in boiling soup. — Mrs. Fred Haase. SOUPS 47 DUMPLINGS. 2 cups sour cream, 1 teaspoon salt. 2 teaspoons baking powder, Flour to mix as thick as possible with a spoon; drop in boiling soup from a tablespoon. — Mrs. G. W. Jones. BirMPLlNU^S FOR SOUP. Stir piece of l)utter, size of walnut, to a cream ; add a little salt, little grated nu tn u^g and one ogg. Beat well and add two good tablespoons toasted bread crimibs. T^et stand for a short time, then mould to size of hickory nuts and put in boiling soup. T^et boil fifteen minutes. — Mrs. Arthur Franckenberg. EGG BALLS. Yolks of two hard l^oiled eggs, half as miuch boiled potato, while hot, one teaspoon chopped parsley, cayenne pep- per and salt to taste, one yolk of egg, raw. Mash all together, flour the hands, mould into balls size of cherries, and drop in boiling soup Just before taking from the fire. — Cora Green. FAKIN"A DUxMPLlIS^GS. One cup of soup, one-fourth cup of farina; let boil, re- move from stove, add one egg and nutmeg to taste. Let drop into soup from a tablespoon and boil five minutes before serv- ing. — Mrs. D. T. Keeley. 48 WEST BEND COOK BOOK LITTLE CRACKEK DUMPLINGS FOE SOUP. Stir butter^ the size of an egg, with two eggs, then add six soda crackers, rolled fine, a pinch of salt and a little grated nutmeg. Pioll the dumplings with a little flour, drop into soup and boil from ten to fifteen minutes.' — Mrs. Henry Rolfs. LIVER DUMPLIN^GS. To one calf^s liver chopped very fine, add two beaten eggs, salt and pepper to taste, pinch of allspice and nutmeg (or a little parsley), flour or bread crumbs to stiffen. Drop in boiling salted water, a tablespoonful at a time. Serve with drawn butter sauce. — Mrs. C. A. Silberzahn. MARROW BALLS FOR SOUP. Ciiop the marrow fromj a large soup bone, stir into it a well beaten egg, two tablespoons cold water or soup stock, a dash of nutmeg, a little chopped parsley, salt, and a large biscuit, or roll, soaked in sweet milk, and chopped; mix to the consistency of dumplings. Drop from a spoon into the hot soup, or the}' may be rolled in the hand first to give them a round shape. . — Mrs. F. Lauer. SOUPS 49 MEAT DUMPLINGS. To nve cents worth of chopped beef add beaten yolk of one egg, salt, pepper, one large boiled potato (grated), beaten white of one egg, and bread, soaked in water ; form into balls, drop into boiling soup. When they come to the top they are done and mnst be served at once. — Mrs. Herman Gerlaeh. XOODLES FOR SOUP. Mix one or two eggs with flonr until it is so stiff you can hot stir it; then put the dough on the moulding board and knead until the dough is quite stiff. Eoll out as thin as possible. When dry, cut into strips, double up and cut as fine as possible : spread lightly to dry. Boil five minutes. — Hortense Weil. POTATO DUMPLINGS. To two quarts of boiled potatoes, grated, add one egg, one cup farina, two cups of bread cubes fried in butter, and one-third of a small onion; form into balls and steam twenty- eight minutes. — Mrs. Charles A. Silberzahn. POTATO DUMPLINGS. To about a dozen cold boiled potatoes, grated, add four well beaten eggs, a little salt, pepper, and enough flour to form into round balls. Do not make dough too stiff. Boil in salt water about twenty minutes and serve with saurbraten or browned butter. Water must be boiling when dumplings are put in. — Mrs. A. B. Liebermann. 50 WEST BEND COOK BOOK SCALDED Dl'MPLIJsTGS FOli SOUP. One cup of milk, one cup of flour, one-half teaspoon of luitter, little niaee, a pinch of salt and of sugar. Let boil until it leaves the sides of the dish. \Mien cool, add three eggs. Ti\]ppe]-, sugar and ground mustard; then add the flour and butter stirred to a paste and boil all together, iiemove from the fire and add well beaten yolk. — Mrs. Victor Husting. SALAD DliLSSlNG NO. 8. 2 yolks (hard boiled), 2 eggs (well beaten), 2 tablespoons white sugar, 3 tablespoons melted butter, 1 teaspoon salt, I cup vinegar, 1 teaspoon mustard, § cup thick sour cream. J teaspoon white pepper. Mash yolks, add sugar, salt, luustard and ])ej)per; when thoroughly mixed add eggs, butter and vinegar ; cook in double boiler until it thickens, then remove from the fire and when cold add cream. SOUR CKEAM DRESSING. 1 cup thick sour cream, 2 tablespoons vinegar, 1 teaspoon salt, Little cayenne. 1 lemon (juice). SALADS 59 Set cream on ice for several hours. When ready to serve, beat it with an egg beater to a stiff white foajii, then add the other ingredients in the order given and beat two minntes longer. Tliis is a iiiee dressing for vegetables. ^ — A. Pries. SUPEEIOR SALAD DRESSING. 2 eggs beaten well with 4 tablespoons vinegar, 1 cnp sweet cream, Pinch of cayenne, 1 teaspoon raw mustard, Salt and pepper to taste. Beat all tlioroughly and boil in a porcelain dish (donble boiler is best). This salad dressing is eqnal to any bottle dressing on tbe market. —Mrs. C. A. Weil. APPLE SALAD. LTse eqnal parts of tart apple, chopped rather coarse, and celery, cnt in small pieces. Walnnts or almonds can be added, if desired. Moisten well with salad dressing No. 1. — Mrs. Ida Sexton. BEET SALAD. Chop into lialf-inch cubes eqnal parts of hot potatoes boiled in their jackets, and hot boiled beets, and pour over them a dressing made of the yolks of two hard-boiled eggs, mashed to a paste with two even teaspoons dry mustard, four tablespoons melted butter, vinegar to make the consistency of cream ; salt and pepper to taste. Chop the whites of the eggs for the top and garnish v/ith parsley. 60 WEST BEND COOK BOOK BEET SALAD. Chop cold ])oi]ed beets and pour over tliern a plain salad dressing. —Mrs. C. A. Weil. CABBAGE SALAD. 2 quarts cabbage (cliopped) G yolks of hard boiled eggs 1 medium sized onion (chopped fine), (chopped fine), 2 tablespoons melted butter, 2 or 3 yolks of eggs (well 1 teaspoon mustard, beaten)^ Salt and sugar to taste. 1 cup vinegar, — Mrs,. Chas. A. Sill;erzalin. CELERY SALAD. Good sized celery roots, ^ cup water, i cup almond meats, 1 tablespoon sugar, J cnp vinegar, J cup sweet cream. Clean the celery roots and boil until tender. When cool, cut in small dice-like pieces and add the chopped almond meats. Pour the vinegar and water over the mixture, add sugar, and, just before servinjg, add one-half cup of sweet cream. Very nice. — Mrs. A. B. Liebermann. SALADS 61 CELEEY SALAD KO. 2. Chop or cut white crisp celery, sprinkle with fine salt; line salad bowl with lettuce leaves, pile the chopped celery in the center and pour a mayonnaise dressing over it. —Mrs. C. A. Weil. CELEEY ROOT SALAD. Peel and slice root, one-quarter inch slices; place in granite pan with water (one-third), and vinegar (two-thirds) enough to cover: salt to taste; add one tablespoon sugar. Let boil, stirring occasionally. Do not let the celery become soft. Place all in a jar and let stand several days before using. Use juice for meats and salads. — Mrs. Chas. A. Silberzahn. CHICKEN SALAD. White meat of cold boiled or roasted chicken or turkey. -J same bulk chopped celery, 1 teaspoon made mfustard, 2 hard boiled eggs, 3 teaspoons salad oil, 1 raw egg (well beaten), 2 teaspoons white sugar, 1 teaspoon salt, 1 teacup vinegar, 1 teaspoon pepper, Mince the meat well^ removing every scrap of fat, gristle and vskin : cut the celery into bits half an inch long, or less; mix and set aside in a cool place while the dressing is pre- G2 WEST BEND COOK BOOK pared. Eub the yolks of eggs to a fine powder, add the salt, pepper and sugar, then the oil, mixing thoroughly, putting in but a few drops at a time. Add mustard, let mixture stand while the raw egg is whipped to a froth. Beat this into the dressing and pour in the vinegar, spoonful at a time, whipping the dressing well. Sprinkle a little dry salt over mi^at and celery^ toss lightly with a silver fork, pour the dress- ing over, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into the salad bowl, and garnish with whites of eggs (l)oiled hard and cut iuto rings or flowers), and sprigs of bleached celery tops. — Mrs. Joseph Ott. CHICKEN SALAD No. 2. 1 chicken, salted and boiled Celery and lettuce, tender, 2 hard boiled eggs (sliced). 2 large pickled cucumbers, Let chicken cool in the water in which it is boiled. When cold, cut in half-inch pieces, rejecting all fat, gristle and skin. [.^se two parts chicken, one part celery and one part lettuce; the celery and cucumbers should be cut with a knife in same sized pieces as chicken, and the lettuce chopped fine. Olives may be used instead of cucumbers, if preferred. Mix in- gredients together thoroughly and serve with the following SALADS 63 DRESSING. ^ pint vinegar, 1 Icasjioon white pepper, Butter size of an egg, 1 teasj^oon salt, 2 eggs, Pinch of cayenne, I tablespoon mustard, 1 lemon (juice). 1 tablespoon sugar, Place a sauce pan on the stove containing the vinegar and butter. Beat the eggs thorough I3;, add mustard, sugar, l)epper and salt ; wlien thoroughl}- beaten together pour slowly into the viiiegar and stir until it thickens ; be careful not to cook too long or the eggs will curdle. Both salad and dress- ing may be made the day before using. Just before serving, pour dressing over salad, mixing it lightly with silver fork, adding cayenne, lemon juice and more salt and vinegar as needed. The dish may be tastefully garnished with sliced lemons', boiled beets sliced and cut in fancy shapes, hard boiled eggs, and small lettuce leaves, celery or parsley, com- bining any two or more as fancy dictates. —Mrs. H. D. B. Dustin. EGG SALAD. Cut one dozen liard boiled eggs into quarters, lengthwise, and pour over them any preferred dressing. Serve on lettuce. — Agnes M. Haase. 64 WEST BEND COOK BOOK FOR MAYOIN^^^AISE CHICKEN SALAD. G liard boiled eggs (whites), Celery and cabbage chopped 1 chicken, boiled tender, very fine. ' Let the chicken cool in the water in which it is boiled. When cold, chop the meat and the whites of the eggs moder- ately line. Fse eqnal quantities of chicken, celery and cab- bage. Mix ingredients well together, and serve v/ith the fol- lowing DRESSING. 2 tablespoons butter, 6 hard boiled eggs (yolks), 2 tablespoons sugar, allow 1 teaspoon mustard, 2 tablespoons vinegar and AVhite pepper and salt to 1 tablespoon salad oil to taste, each quart of salad. Mash the yolks fine, add butter, sugar, mustard, pepper and salt; inix well together, then add oil and vinegar three or four drop'^ at a time, alternating as in mayonnaise dressing. Mix salad with part of the dressing, arrange in a smooth mound on a flat dish, pour remainder of dressing over and garnish with a little bouquet of white celery leaves on the top, encircle witli rows of capers and border with slices of hard- boiled eggs. — Mrs. H. D. B. Dustin. SALADS 65 HAM SALAD. Chop fine some boiled ham, add the heart and inside leaves of a head of lettuce. Pour over it a dressing made as follows : 1 tablespoon salt, J pint vinegar, 1 tablespoon butter, 3 yolks of eggs (well 1 teaspoon sugar, beaten). 1 teaspoon mustard, Boil until it creams, wlion cold, pour over the ham and lettuco and mix well. Lastly stir in a cup of sweet cream. — Mrs. G. A. Heidner. HANOVERTAN SALAD. 3 medium sized beets, 1 small onion, 2 cooked potatoes. Several stalks celery. h pound cooked ham, Chop ingredients fine, mix with cream dressing ; serve on a bed of lettuce and garnish with hard-boiled eggs. — Mrs. A. M. Bowen. HERRING SALAD. Take six nice Holland herring and soak over night. Clean well and put in a chopping bowl being careful to remove all bones. Add four large apples, peeled and sliced, one cup walnut meats, two boiled potatoes and enough tender boiled 66 WEST BEND COOK BOOK beets to give a red color. Chop all together ver}^ fine. Add one tables])oon sngar and enongh vinegar and water, mixed, to thoroughly moisten the ingredients; garnish with hard- boiled eggs and olives. — Mrs. A. B. Liebermann. HERRING SALAD No. 2. Soak fonr lierring over night, then skin tiiein, I'emove bones and eliop line. Add 1 boiled chicken, 1 small apple. }. pound boiled ham, Several pickled encumbers, 2 cups boiled potatoes, Several slices boiled l)eets. 4 hai-d boiled eggs, Cut ingredients into very small squares. For the dress- ing take 1 heaping teaspoon nuistard. Pinch of sugar, 1 tablespoon chicken oil, Salt and pepper to taste, Soft roe of the herring. Vinegar to moisten well. Reserve some of the egg, beet and pickle for decorating the salad, cliopping it very fine. — Emma Pick. EOBSTER SALAD. Put one pound of canned lobster into a colander and pour cold water over it until thoroughly washed. Pick into medium sized pieces and cut into it four hard-boiled eggs a little lettuce, if you ha^e it, add a little pepper, salt, and a very little vinegar. Mix well a few minutes before using, then cover with dressiuc: No. 1. — Mrs. C. A. Adams. SALADS 67 MEAT SALAD. Two pounds from leg of veal, one pound lean pork, cooked; when cool, add two pickles, two hard-boiled eggs, two lettuce leaves^ two olives, salt, pepper and a little celery ; chop altogether. Serve with mayonnaise dressing on lettuce leaf. — Mrs. Gerlach. XUT SALAD. 1 cup sour apple, 1 cup celery. 1 cup walnuts, Chop ingredients separately, mix and serve with the fol- lowing DEESSI^^G. 3 yolks of eggs, 1 teaspoon salt, i cup vinegar, 1 tablespoon sugar, 1. teaspoon mustard. Butter size of walnut, J teaspoon black pepper, ^ cup cream. Mix well all ingredients but cream, let just come to a boil. When lukewarm add the cream. —Mrs. W. E. Bennet. OYSTER SALAD. Parboil the oysters in their own liquor, adding pepper and salt. Skim out, and when very cold, cut each into two or three pieces, according to the size of the oyster. Allow two cups of chopped celery to each cup and a half of oysters. Serve with a mayonnaise dressing. — Mrs. Carrie L. Oliver. 68 WEST BEND COOK BOOK POTATO SALAD. Two dozen small potatoes, boiled in jackets. When cold, peel and slice very thin- and mix with them one onion minced very iine. For the dressing let one cnp vinegar and one large tablespoon butter come to a boil. Beat together yolks of two eggs^ one teaspoon salt, one-fourth teaspoon black pepper, one teaspoon Colman^s mustard, two tablespoons sugar; add a little vinegar, if necessary. Pour the hot vinegar into this, stirring well, so that it will look smooth, then add the whites of the eggs, beaten stiff, and pour over the potato. Garnisli with slices of cold boiled eggs and parsley. —Mrs. Frances E. Ott. POTATO SALAD No. 2. Boil small potatoes in their skins and, when cold, slice and moisten with vinegar. To a pint of potatoes add one small onion minced fine, salt, pepper and prepared mustard to taste; then pour over the whole thick sweet or* sour cream. —Mrs. C. A. Weil. POTATO SALAD N^o. 3. 3 eggs (well beaten). Pinch of cayenne, 6 tablespoons vinegar, 1 quart potatoes, . 6 tablespoons melted butter, 1 onion, 6 tablespoons sweet cream, 6 stalks celery. SALADS 69 Heat eggs, vinegar, pepper and butter in double boiler, stir until it thickens, when cool add sweet creana':. Boil the potatoes with the skins, wlien cold, peel and cut in squares or dice. Chop the onion and celery very fine, season all with salt, pour over the cold dressing, mix well and serve in a flat dish garnished with lettuce leaves. If celery stalks can- not be obtained celery seed may be used instead. POTATO SALAD (Hot). 6 tablespoons vinegar, 1 pint potatoes, ■ 2 tablespoons water, 1 large onion, 1 tablespoon butter. Pepper and salt. 1 teaspoon sugar. Slice cold potatoes and onion, add salt and pepper. Melt the butter in a frying pan; add vinegar, water and sugar; when it boils pour over the potatoes and onions and mix thoroughly. POTATO SALAD (Hot). Boil six or eight large potatoes till done; slice while hot; peel and cut three large onions into small pieces and mix with ihe potatoes ; cut into small bits enough breakfast bacon to fill a teacup and fry a light brown: remove the meat, and stir three tablespoons vinegar into the grease, making a sour gravy, which, with the bacon, pour over the potato and onion lightly. Serve hot. — Mrs. Gillett. 70 WEST BEND COOK BOOK SALAD. Chop remnants of celeiy and cabbage together, season with salt^ pepper, vinegar and a teaspoon of sugar. SALMON SALAD. One can of sahnon^ drain off the oil and remove all skin and bones; mix with an equal quantity of celery, cnt fine; pour over it mayonnaise dressing and serve on lettuce leaves. Shrimp salad is prepared the same way. — Mrs. James Friedlander SALMON SALAD. Chop fine one can salmon, three or four hard-boiled eggs, two small boiled potatoes and a little lettuce or cabbage. Sea- son with salt, pepper^ vinegar and a little salad oil. Serve on lettuce leaves. — Ida Schottler. STJMMEK SALAD. 1 medium sized head lettuce, 1 cucumber, ^ dozen young onions, 2 hard boiled eggs, J dozen red radishes. Place the lettuce leaves in salad bowl, and on them arrange the other vegetables cut in small pieces. Put slices of hard-boiled eggs on top, and over all pour any preferred salad dressing. Yery nice and appetizing. SALADS 71 TOMATO AND CITCUMBER SALAD. Eqiicil parts of sliced tomatoes and sliced cucumbers, ar- ranged on lettuce leaves^ with mayonnaise dressing poured over. —Mrs. C. A. Weil. CHEESE SALAD. Season cottage clieese well, shape into small balls, place half a walnut o]i top of eacli and serve on a lettuce leaf with salad dressing. — IMrs. C. A. Silberzahn. COM^TA^E CHEESE SALAD. Place little balls of cottage cheese on lettuce leaves; pour over each about a tablespoon of salad dressing and serve with salted wafers. — Mrs. C. A. Weil: COTTAGE CHEESE. As soon as cottage cheese is drained, put in a glass dish without seasoning of any kind , turn thick sweet cream over andscve. — Mrs. A. Husting. COTTAGE CHEESE. Let sour milk stand in a warm place until the whey separ- ates from the clabbered milk; then drain through a cloth until the curd is quite dry, stir it smooth, add salt to taste and sweet cream enough to dish easily with a spoon. Put it into a glass dish, pour some thick sweet cream over the top and serve. — Mrs. C. H. Miller. 72 WEST BEND COOK BOOK BOILED CHEESE. Put one tal)lespooii of milk, butter the size of a nutmeg, tind half fi pound of good clieese, grated fine, in a. saucepan over a slow fire until it boils; then add one egg, well beaten, f:tir well, turn into a disli and brown. vServe very hot. — Mrs. Sophie Bordoe. HAND CHEESE. Drain clabbered milk while warm through cheese cloth, press dry, add salt and caraway seed, mix well, make into balls, let dry, put in a jar and wdiile curing wash thoroughly once a week. Pickles, Relishes, Etc. "Hunger is the Best Sauce." BEET PICKLE. Boil small beets, until tender^ in a porcelain kettle. When cold, put in a jar and cover with cold vinegar, sweetened to taste. Add laurel leaves and caraway seed. — Mrs. A. Husting. CHII.I SAUCE. 12 large tomatoes, 5 cup sugar, 3 green peppers, 1^ cups vinegar, 3 onions, Salt to taste. Chop the tomatoes, peppers and onions; add the sugar, vinegar and salt; boil slowly about two hours. Bottle while hot. —Mrs. C. A. Weil. 74 WEST BEND COOK BOOK CHIIiT SAUCE (Uncooked). One peck ripe tomatoes, peeled^ chopped and drained, 2 cups chopped celery, 1 quart vinegar, 3 green peppers, 1 cup sugar, 3 onions, 2 ounces white mustard h cup salt, seed. — Mrs. Isham. CI'CTTMBETJ PICKLES. Soak small cucumbers in salt and water over night. In the morning drain and put in glass jar. Sprinkle over one tablespoon sugar and one-half teaspoon mixed spices. Cover with boiling vinegar. — Mrs. Fred Haase. CUIiPiANT RELISH. 5 pounds fresh currants, 5 pounds loaf sugar, 2 pounds seeded raisins, Spices to taste. — Mrs. Frances E. Ott. CITRRANT RELISH. 5 pounds ripe currants, 5 pounds white sugar, 5 oranges (juice and chop- 1 pound chopped raisins. ped ririd). Cook slowly one and one-half hours. — Mrs. Mayhew. PICKLES, RELISHES, Etc. mhh TMOKLES. 'iV) one gallon of rain watw lake one cup salt, oiie cup vinegar, ojie scant tea.spoon alum; let this come to a boil and then cool. Put down a layer of cucumbers, then a layer of dill, two grape leaves and a few green grapes. Eepeat the process until the jar is filled, then pour the liquid over, put- ting a layer of dill on top. Cover and put on a weight to keep the pickles in the liquid. — Mrs. Marie Pick. DILL PICKLES No. 2. To six (]uarts of water add two quarts of vinegar, one pound of salt, five cents worth of Weinsteinsaeure (tartaric acid), and spices as follows: Pepper, cloves, allspice, a good quantity of dill, horseradish, grape leaves and bay leaves. Place in a stone jar a layer of cucumbers, then sprinkle over some of the spices; continue until all are used, laying the dill and leaves between each layer. Put a tight, well-weighted cover over them. — Mrs. W. P. Rix. EAST INDIAN PICKLES. 200 small cucumbers, 1 root horseradish, 1 small head cabbage, 1 head cauliflower, 20 small onions, G small green peppers. Slice the cabbage fine, soak all in salt and water twenty- 76 WEST BEND COOK BOOK four hours, then remove and put in vinegar prepared by boil- ing good cider vinegar with i pound whole black pepper, | ounce tumeric bark, 2 ounces white mustard seed. ground, When cold stir in one-quarter pound yellow mustard. —Mrs. E. C. fee:n^ch mustard. tablespoons mustard, 1 egg, 1 tablespoon sugar, 1 teacup vinegar. Work the mustard and sugar well together ; add the egg, Ijcaten light, and the vinegar, a little at a time; stir well to- gether and set it on the stove; let it cook for a few moments, stirring all the time. When taken of!*, add a large spoon of butter or oil. — Mrs. B. M. Custis. FRENCH MUSTARD No. 2. Soak a good-sized onion in vinegar over night; in the m'orning add salt and pepper to taste, a dash of cayenne, good teaspoon of sugar and stir in mustard to make a thin paste. Boil up well. —Mrs. C. A. Weil. PICKLES, RELISHES, Etc. 77 GKEEN" TOMATO PICKLES. One pccl^ tomatoes and six large onions, sliced. Sprinkle with one cup salt and let stand over night. In the morning drain and add to the tomatoes two quarts water and one quart vinegar; boil ten minutes, then drain again and throw away this vinegar and water. Add to the pickles 2 pounds sugar, 2 tablespoons allspice, 2 quarts vinegar, 2 tablespoons ginger, . I teaspoon cayenne pepper, 2 tablespoons mustard, 2 tablespoons cloves, 2 tablespoons cinnamon. Boil fifteen minutes. — Mrs. A. M. Wagner. GREE^ TOMATO PICKLE. Pare, cut once in two, flatwise, remove the little bunches of seed, salt and let stand twelve hours, then wash off the brine thoroughly with warm water. In a fruit kettle or new flat pan, place a la3^er of tomatoes (no more), and pour on boiling water. Cook until tender, then remove at once and place carefully in a stone jar. Put a new layer into the hot v/ater and proceed this way until all the tomatoes are cooked. (Keep jar on back of stove, well covered.) Meanwhile have sugar, vinegar and spices cooking together. Seven pounds of tomatoes will require three pounds of sugar, little miore than a pint of vinegar and a bag of spices. When the tomatoes are 78 WEST BEND COOK BOOK all in the jar pour over the syrup and set away until the fol- lowing morning, then drain off the syrup, add to it another pound of sugar and half a pint of vinegar heat and pour over the tomatoes. T?rcpared in this way the pickles will keep three years and grow better all the time. — Mrs. Jolui Conrad. MINT SAUCE. 2 tablespoons chopped mint, | pint vinegar. 1 tablespoon sugar, The mint should be freshly gathered. Wash it well; pick leaves from the stalk, chop them very fine, put the vinegar in a sauce tureen, stir in the sugar, let it dissolve, add the chopped mint. Serve with roast lamb. — ^Irs. F. L. Maryon. MUSTARD PICKLES: 2 quarts green tomatoes, 1 pound Colman's mustard, 2 quarts small onions, 1 tablespoon tumeric, 2 quarts string beans, 1 gallon vinegar, 2 heads cauliflower, 2 cups sugar. 1 dozen small cucumbers. Slice the tomatoes, cut the cauliflower in small pieces, and salt vegetables over night. In the morning drain thor- oughly; mix mustard with little vinegar. When the vinegar boils put all in and boil one-half hour. Bottle while hot. — Mrs. A. P. Chapman. PICKLES, RELISHES, Etc. 79 MUSTAED PICKLES ^o, 2. 1 quart cucumbers, 1 quart green tomatoes. 1 quart onions, Slice, salt and let stand over night. In the morning drain, pour scalding vinegar over and let stand three days. Take ^ cup sugar, I cup flour. I cup ground mustard. Mix all together with enough coUl vinegar to make a paste, and stir into one quart of boiling vinegar; let boil for about tliree minutes, and then pour over the pickles. Mix well. — Mrs. H. J. Wagner. OIL PICKLES. 100 small cucumbers (un- 1 cup celery seed, peeled, sliced round), 1 lump alum, size of egg^ 3 pints small onions (cut in dissolved in vinegar, two), .2 cups olive oil, I Clip white pepper, Cold vinegar to cover 1 cup mustard seed, pickles. Put cucumbers and onions in layers with salt and let st^nd three hours. Drain and put seeds in small bags througli tlie pickles: tlien cover with vinegar and olive oil. — Martha von Syi)urg. 80 WEST BEND COOK BOOK PICKLES. Wash small cucumbers and a few silver-skin onions. Let stand in salt and water over night; in the morning put them in alternate layers in a jar^ add a few laurel leaves, whole black peppers and dill. Cover with boiling vinegar which has been sweetened to taste. — Mrs. A. Husting. PICKLED CIICUMBEES. Wash the cucumbers carefully and place in a jar. Make a weak brine of one handful of salt to one and one-half gal- lons of water; when scalding hot pour over the cucumbers until covered. Eepeat this process three days in succession, taking care to skim thoroughly each time. On the fourth day have ready a porcelain kettle of vinegar to which has been added a piece of alum, the size of a walnut. When scalding hot, put in as many cucumbers as the vinegar will cover. Scald well, but do not boil (they change color when done), take out and replace with others, adding a small piece of alum each time. Throw away this vinegar and take some good cider or white wine vinegar, using one and one-half cups of sugar to a quart of vinegar. Add spices to taste, such as celery seed, mustard seed^ pepper and stick cinnamon. Sort the pickles and place in jars; turn the spiced vinegar over them boiling hot and seal. The pickles will be hard at the end of a year. . — Mrs. George Kuehlthau. PICKLES, RELISHES, Etc. 81 PICCALILLI. 1 cup vinegar, 2 small tablespoons flour, 2 teaspoons dry mustard, 2 teaspoons sugar, 2 eggs, Butter, size of a walnut, little salt. Boil vinegar, add mustard and flour, boil ; add the other ingredients, cool, and mix with fine chopped cabbage. — Mrs. P. O'Meara. PICCALILLI. 1 peck green tomatoes, 6 cucumbers (large), 2 heads cabbage (small), 3 quarts vinegar 3 green peppers, 4 pounds sugar. 4 onions. Chop vegetables fine, sprinkle cup of salt over, let stand over night. In the morning drain, add vinegar and sugar; let boil thirty minutes. — Mrs. A. Zimmerling. PICKLED HEREINa. One keg of Holland herring ; wash without removing the skin, take out inside; save two dozen milch. Soak herring in water twenty-four hours, changing the water six times; slice six onions and two lemons; place herring and onions in alter- nate layers in a jar, adding also the lemons and spices. Pour vinegar over the milch and press through a colander, add this to the herring and cover with vinegar. If the vinegar is very strong add some water. Cut the herring into pieces when served. If desired, apples may be added. — Mrs. J. A. Albrecht. 82 WEST BEND COOKBOOK PICKLED HEEEING. Soak twelve PTolland Jierring over night. In the morn- ing remove the skins' and heads, cut each herring in three or four pieces, put in a jar with one sliced onion, two teaspoons wliole allspice, three or four ])ay leaves, aiul pour cold vinegar over. — Mrs. J. J. Lutzen. IMCKLED PICS' FEET. Cook a leg of veal and three pig's feet, until tender, in water to which has heen added salt, pepper, one-half a hay leaf, three onions sliced, and one-half a lemon sliced; when nearly done add three-fourths cup of vinegar. When done remove the bones, cut the meat into coarse pieces and strain the juice over it. When cold slice and serve. — Mrs. Marie Pick. SENE CUPKl^^N (Mustard Cucumbers). Peel, remove the seeds and slice lengthwise one bushel ripe cucumbers, sprinkle with a scant pint of salt and let stand over night. In the morning drain, wipe dry and cook, not too tender, in one part of vinegar, two parts water and one-half cup sugar; then drain in colander and put in jars. Boil one part vinegar, three parts Avater, one-half cup sugar, a few pieces horseradish and yellow mustard seed: pour over the pickles and seal. — Mrs. A. Husting. PICKLES, RELISHES, Etc. 83 SHIRLEY SAUCE. () large ripe tomiitoes, 1 tablespoon salt, 1 large green pepper, 1 tablespoon sugar, 1 large onion, 1 tablespoon ginger, 1 teacup vinegar. Chop tomatoes, onion and pepper line; mix all together: boil one hour and bottle while hot. — Mrs. A. Zimmerling. SPAXISH PICKLE. 12 ripe cucumbers, 1 ounce black mustard seed, 2 lieads cabbage, 1 ounce celery seed, 1 peck green tomatoes, 1 ounce tumeric powder, 6 small onions, 1^ pounds brown siugar, I pound Colman's mustard. Vinegar to cover well. 1 ounce white mustard seed, Peel, remove the seeds and slice the cucumbers length- wise the size of the finger; let stand in salt water over night. Chop the cabbage and tomatoes fine, sprinkle this mixture and the onions with salt in the proportion of one pint to a peck; let stand over night : squeeze all dry from the brine and place in kettle with rem.aining ingredients. Stir until it boils and put ui) air tight in cans or bottles. — Mrs. J. J. Lutzen. 84 WEST BEND COOK BOOK SPICED GEEE2T TOMATO PICKLES. 4 peck green tomatoes, 1 tablespoon pepper, 1 quart water, 1 tablespoon allspice, 1 cup salt, 1 tablespoon mustard, 1 quart cider vinegar, 1 tablespoon cinnamon, 1 tablespoon ground cloves, 1 pound brown sugar. Slice the tomatoes, let stand in the salt and water two hours: drain through a colander, pressing out all the brine; add the remaining ingredients ; boil ten minutes, then simmer about an hour. Ready for the table when cold. Will keep indefinitely. —Selected. SWEET PICKLED CHERRIES. Wash, stone and stem cherries: cover with vinegar twen- ty-four hours. Pour off vinegar (bottle and save for mince- meat) . Add one pound sugar to one pound cherries, let stand over night, and can cold. The cherries may be left with stones and stems if preferred. — Mrs. H. B. Hitz. SWEET PICKLED PIEPLANT. 7 pounds pieplant, 1 stick cinnamon, 3 pounds sugar. Cloves and nutmeg. 1 pint vinegar. Stew slowly until thick. Will make four quarts. — Mrs. H. Mead. PICKLES, RELISHES, Etc. 85 SWEET PICKLED WAX BEANS. Put beans into a kettle, add boiling salt water enough to cover them, boil until almost tender, then drain off water and measure same, to get the correct amount of vinegar. To one pint of vinegar, take one pound of granulated sugar and boil with a few pieces of stick cinnamon, to a syrup. Put in the beans long enough to heat them thoroughly, then can. — Mrs. Marie Pick. SWEET PICKLED YELLOW CITCUMBEES. (Cxerman.) G pounds cucumbers, 1 lemon, 3 pounds sugar, Cloves and mtiistard seed to 1 quart vinegar,. taste. Peel and quarter cucumbers, remove seeds and soft parts, put in a porcelain dish and salt. Let stand until morning, then wipe and weigh them. Prepare the spiced syrup and let it come to a boil, then put in cucumbers and boil until clear. Put in cans, and if there is too much syrup cook it down until there is just enough to fill the cans. — Mrs. Stephen Mayer. 86 WEST BEND COOK BOOK TOMATO CATSUP. 1 gallon tomato juice, 1 tablespoon nmstard, l-J teaspoons black pepper, I tablespoon vinegar, 1} tablespoons salt, 1 large red pepper pod. 1 tablespoon ground cloves, Boil three hours. When cold add one pint cold vinegar —Mrs. C. A. Weil. TOMATO CATSUP No. 2. I bushel tomatoes (Juice), 1 tablespoon salt, H tablespoons ciiniamon, I tablespoon mustard, 1 teaspoon ginger, Boil four hours. 1 teaspoon red pepper, ^ nutmeg, 1 cu^ brown sugar, 1 quart vinegar. -Mrs. W. S. Doig. TOMATO CATSUP No. 3. (Fine.) J bushel tomatoes, 1 quart vinegar, 3 coffee cup salt, 3 tablespoons pepper (whole), 1 tablespoon alls[)ice, C) small onions, 1 teaspoon cloves, 2 pounds brown sugar, I teaspoon ca3'enne. Boil tliree hours, or until thick. When cool strain through a line sieve, put in bottles and cork. — Mrs. John Duernberger. PICKLES, RELISHES, Etc. 87 TOMATO CATSUP No. 4. 1 gallon ripe tomatoes, 1 teaspoon allspice 3 tablespoons mustard, (gToiind), 2 tablespoons pepper, I teaspoon cloves, 2 tablespoons salt, J teaspoon red pepper, 1 pint vinegar, Alum, size of bickory nut. Cook tomatoes until tender, strain, add otber ingred- ients aud cook slowly, in tiu, tliree bours. — Mrs. J. J. Lutzen. TOMATO CATSUP No. 5. 1 gallon tomatoes, 8 teaspoons mustard seed, 3 teaspoons salt, IJ teaspoons pepper, 1 teaspoon cloves, 1 pint vinegar, ] teaspoon red pepper, IJ cups sugar. 1 teaspoon allspice. Boil everything except the spices, set aside until it fer- ments, tben l)oil again three bours, putting in spices, either ground or whole. Strain and bottle. — Mrs. Henry Krieger. WEST BEND COOK BOOK VI^^EGAK PICKLES. 1 gallon jar small cucum- | ounce white pepper, bers, i ounce cloves, r. ounces salt, 12 bay leaves, f pound pearl onions, 2 bandfuls dill, I pound horseradish (sliced) Green grapes, 1 ounce ginger root. Mixed spices ma}^ be used instead of these. Let cucum- bers and onions stand twenty-four hours, sprinkled with the salt. Drain and put down a layer of cucumbers and onions, and then a layer of spices. Pour enough cold vinegar over to cover. Place a small bag filled with mustard seed on top. — Mrs. Marie Pick. YELLOW PICKLES (Southern). 1^ pounds white mustard, 4 ounces cinnamon, 8 pounds sugar, 4 ounces celery seed, 8 lemons, 4 ounces tumeric, 6 nutmegs, 2 ounces cloves, 1 quart garlic, 2 ounces mace, G ounces white ginger, 3 gallons white wine vine- 5 ounces black pepper, gar. 4 ounces allspice. Crush the spices, not too fine ; soak the green cucumbers, beans, tomatoes, etc., two days, changing water four times; PICKLES, RELISHES, Etc. 89 drain, roll in fine barrcj salt and dry two days in hot sun, turning often to bleach tJiem; then, after wiping off with a coarse towel, drop into the prepared vinegar and set in tlie hot sun several days. This vinegar can be used several sea- sons. —Mrs. L. E. Han-ison. CORN VINEGAR. To one gallon of soft water add one pint of sugar, and one pint of green corn cut from the cob. Put in a jug and let stand in a warm, place three weeks. POTATO VI]srEC4AR. To one gallon of water, drained from boiling potatoes, add two cups sugar and one-half cup yeast. Let stand a month in a Avarm place. WHITE WINE VINEGAR. Wash ten pounds raisins; add five gallons rain water. Let stand a month in a warm place. 90 WEST BEND COOK BOOK Vegetables. "Thus of your heroes and brave boys The greatest actions I can find Are that they did their work and dined.' ASPAEAGUS. When scraped and washed, tie in bunches of equal size, and put into plenty of boiling Avatcr, well salted. When the stallvs of the asparagus are tender, take them out and place on a dish, the heads lying one way, and pour the sauce over thern. SAUCE. For throe l)unches asparagus take one teaspoon corn- starch, moisten with sweet cream and the beaten yolks of three eggs; then add one-half cup cream and a little grated nutmeg ; boil with one pint of the liquid in which the aspara- gus was boiled, stirring constantly until it thickens; then remove from fire. — Mrs. Marie Pick. 92 WEST BEND COOK BOOK BAKED BEA]:^S. Two quarts small white beans soaked over night. In the morning put in a baking dish with a piece of scalded salt pork. Cover with water^ never letting tliem bake dry. Bake all day and evening, and let them remain in oven until next morn- ing. — Mrs. Biggs. BAKED BEANS. Put one quart of beans over in cold water; as soon as they boil up well add half teaspoon soda; pour off the water; add fresh boiling water and let them boil until they begin to get soft, but not break. Put in the baking dish a large spoon of mola^^ses, a pinch of cayenne pepper, one-fourth teaspoon of mustard flour, pour the beans in and stir well; place two pounds of pork, which has been parboiled, in the center, and bake tln-oe or four hours. If they get too dry add a little water. — Mrs. P. W. Harns. BAKED BEANS. To a four-quart basin of beans, after they are parboiled, add a coffee cup of thick sour cream^ half a cup of butter, and sugar and salt to taste. Bake two hours. — Mrs. Lake. LIMA BEANS. A delicious way of serving lima beans is to fry them a golden brown in butter, after they have been boiled tender in salted water. — Mrs. C. A. Silberzahn. VEGETABLES 93 SOUR PICKLED BEANS AS A VEGETABLE. Let a large tablespoon of lard get very hot, stir into it a medium sized onion, cut line, and a large tablespoon of flour ; let it brown and add enough water to make a nice thickened gravy. Take the pickled beans from their juice, cut them once and put them in the gravy; add salt and pepper to taste. If they are not sour enough, put in a little of the pickle vinegar. Boil fifteen minutes. — Mrs. F. Lauer. STRING BEANS. Cut beans lengthwise, heat some butter in a kettle, slice in it a medium-sized onion, put in beans and add enough boil- ing water to barely cover them. Boil two hours, replenishing water when necessary. Half an hour before serving add a little minced parsley, a very little thyme, salt, pepper and thicken with a little flour, stirred in cold water. Let boil two or three minutes. — Mrs. Emma Wilkie. BEET VEGETABLE. Slice six cold boiled beets, add one cup of vinegar, one cup of water, heaping tablespoon of butter, one bay leaf, four cloves, four allspice, an onion and one tablespoon of sugar. Let simmer slowly, then add one teaspoon of flour to thicken. — Mrs. Chas. A. Silberzahn. 94 WEST BEND COOK BOOK CABBAGE. Cut cabbage as fine as it can be sliced. Cook in milk for one-half hour, then add butter, pepper, salt and a little flour to thicken. —Mrs. P. W. Harns. BAKED CABBAGE. Boil one head of cabbage fifteen minutes; pour off water, put on fresh boiling water, and cook until tender. Let it get cold, then chop it and add two beaten eggs, one tablespoon of butter, tbree tablespoons of cream, pepper and salt to taste. Mix and bake until brown. — Mrs. K. S. Lynch. FRIED CABBAGE WITH EGGS. Cut cabbage fine, boil in salted water until tender, drain, put piece of butter in pan and fry the cabbage about five min- utes; season with pepper, then pour two beaten eggs over, stir thoroughly and serve at once. — Mrs. Henry Hackendalil. HOT SLAW. Cut line two or three apples and a firm heaxl of cabbage ; cook a small onion in a tablespoon of lard, but do not brown ; add cabbage, apple, and salt to taste. When almost done, or about twenty minutes before serving, add one cup of vinegar, sweetened to taste; sprinkle a little white pepper over and simmer slowly until time to serve. Cook without cover. — Mrs. Chas. A. Silberzahn. VEGETABLES 95 HOT SLAW. Cut a head of cabbage fine, heat a tablespoon of lard in the frying pan, put in the cabbage with apples, cut fine; sea- son with salt, pepper and plenty of sugar. Fry until about half done, then add vinegar and water; cook until done; grate a small raw potato over it^ stir quickly and serve. — Mrs. A. H us ting. MILK CABBAGE. Chop one head of cabbage fine, boil in salted water until tender, drain and press dry in a napkin. Add one pint of milk, one heaping tablespoon butter ; season to taste. Simmer slowly on back of stove. — Mrs. C. A. Silberzahn. ROTHKEAUT (Eed Cabbage). Medium-sized head of red cabbage, cut fine, two sour apples sliced thin, a piece of butter about the size of a walnut, a little salt and sugar. Put the butter in a kettle and while it is getting hot mix the cabbage and apple together ; then put them in kettle, cover closely and let simmer for about five minutes. Add a little hot water and cook until nearly ten- der; then put in enough vinegar, sweetened to taste, to moisten the cabbage well, and just before serving grate a little nutmieg over the top. — Mrs. Alfred H. Weil. 96 WEST BEND COOK BOOK SOITPt CABBAGE. Heat one large table&poon lard or fryings and one-half cup vinegar, then add one head of cabbage sliced very fine, salt and pepper to taste and enough water to keep from burn- ing. Cook about half an hour. — Mrs. J. R. Diesterhaupt. CREAMED CARROTS. Slice thin throe good-sized carrots and boil tender in salt water; drain, chop fine and stir in a tablespoon of butter; pour over them a cup and a half of milk. in which has been stirred a teaspoon of flour and a level teaspoon of sugar; add salt and pepper to taste: simmer slowly. Peas and cauliflower are nice prepared in the same way. — Mrs. Chas. A. Silberzahn. MASHED CARROTS. Boil carrots in salted water until tender, then drain and masli them, seasoning with butter, pepper and salt. Very nice. — Mrs. C. A. Weil. PEAS AND CARROTS. Shell the peas, scrape and wash little carrots, cut in small pieces; melt a tablespoon of butter in kettle; add peas and carrots and just cover with boiling water. Cook from one VEGETABLES 97 and one-half to two hours, adding boiling water as necessary. About half an hour before serving season with salt and pepper, a little minced parsley, a teaspoon of sngar, and thicken with flour mixed with cold water. I;et boil a few minutes. Either vegetable may be prepared separately in the same manner. — Mrs. Emma Wilkie. CAULIFLOWER (German). Boil head of cauliflower in salted water until soft; take out, put into a dish and pour over bread crumbs browned in l)utter. — Clara L. Kuechenmeister. CHEELES (Mexican). Hold a green pepper on a fork over the coals until it can be easily peeled. Peel, cut the pepper down the side from the stem to the small end, remove the seeds and the three large veins, fill the cavity ^vith a piece of cheese, close the two sides, covering the cheese, and place in a spider con- taining fried meat fat enough to fry nicely. Prepare about six peppers in this way and when they are in the spider ready to cook turn over them two well beat-en eggs; when done on one side turn like a pancake and fry on the other. Another nice way to cook green peppers is to chop them fine after they have been peeled and the seeds and veins removed, and cook a few minutes in the gravy after the steak has been taken up; then turn it over the steak and serve. 98 WEST BEND COOK BOOK BAKED CORN. Urate the kernels from six ears of eorii, mix with three heateii eggs, one-half pint milk, one tablespoon butter, tea- spoon salt and a little black pepper. Bake forty-five minutes. — Mrs. Boehm. SCALLOPED CORN. Half fill a butte]'ed pan or ])U(lding dish with alternate layejs ol' line eraeker ci'iambs and green corn, cut from the cob, havijig the top layer of corn. Si)rinkle each layer with salt and pepper; also put on a fcAv pieces of butter. Pour on sweet milk enough to nearly fill the dish and bake about an hour. Canned corn nuiy be used in place of the green corn. — Mrs. Cole. EGG PLANT. Cut in slices and let stand in cold salt water over an hour ; roll in cracker crundjs and egg and fry in butter. —Mrs. P. W. Hams. ESCALLOPED PARSNIPS. Mash one pint of boiled parsnips, add one tablespoon of butter, teaspoon of salt, a dash of pepper, two tablespoons of milk. Mix the ingredients, turn into a buttered dish, cover with bread crumbs, dot with butter and brown in the oven. — Mrs. R. S. Lynch. VEGETABLES 99 FRIED CnCUMBERS. Peel large green cucumbers, slice lengthwise about one- quarter inch thick, put in cold water a few minutes, dip in egg and cracker crumbs and fry in lard. Similar to fried egg plant. Gi-een tomatoes sliced flatwise may be fried in the same wav. — Mrs. C. A. Weil. FRIED iNTOODLES. For six persons mix three well beaten eggs, a teaspoon of salt and flour enough so the dough will not stick to the moulding board. Roll very, ver}^ thin, let dry, but not crisp ; cut in strips abont two inches wide. Place the strips on top of each other, cut about a quarter of an inch wide, shake out, and let dry for about half an hour. Put them in boiling water and let boil five minutes; then put in a colander and let drain; heat half a cup of butter and a piece of lard the size of an egg in a spider and fry the noodles for about twenty minutes: put in a vegetable dish and sprinkle the top with bread crumbs fried brown. A dish of stewed prunes is generally served with fried noodles. — Mrs. Joseph Ott. LofC. 100 WEST BEND COOK BOOK GOLD AND SILVER VEGETABLE. Wash and scrape two medium-sized carrots, peel two white turnips, cut all into dice, then put in a kettle with three pounds lamb roast; pour over one pint of water and add two ounces butter. Stew gently three hours, occasionally adding a little boiling water to retain enougii juice. When done remove tlie meat, scattering over it a little dried parsley, and stir into the vegeta])le one tablespoon flour browned in one ounce butter, and place around the meat before serving. • Salt and pepper as desired. — Mrs. E. Hoyer. MACARONI. Put one pound of macaroni into boiling water, boil until tender^ drain, put in about one cup of milk, boil a few min- utes, grate in some American cheese, remove from fire, put in dish alternate layers of macaroni, and butter, pepper and salt. TTse half a cu]) of Inittcr. Cover with rolled crackers and brown. — Mrs. P. O'Meara. MACARONI. Cook macaroni in water until soft, then put in a deep dish with alternate layers of rolled crackers and cheese, salted to taste. Fill the dish Avith milk and bal^e one hour. — Mrs. P. W. Harns. VEGETABLES 101 MACAEOTsn AND CHEESE CTOQUETTES. Three ounces grated cheese, two ounces macaroni, one ounce butter, one ounce flour, one-half pint milk, two eggs, quarter teaspoon salt^ quarter teaspoon pepper. Boil the mac- aroni (see next recipe), melt the butter in a pan, stir in the flour smoothly, add the milk, let it boil till the sauce leaves the sides of the pan, being careful to keep stirring all the time. Chop the macaroni fine, add it, with tlie cheese, pepper, salt, a small quantity of made mustard, and the yolk of one egg, to the sauce; stir all together; let it get hot, but not boil after the cheese is in. Spread the mixture on a plate to cool. Break the renmining egg, beat it slightly; when cold, make the mixture into croquettes with a little flour; dip the croquettes into the egg, then in bread crumbs, and fry a golden brown in clarified fat. Place the croquettes upright on the broader end in the dish; stick a small piece of un- cooked macaroni into the naiTOw end; serve on a folded cloth. MACAPvONI CHEESE. Quarter pound macaroni, three ounces grated cheese, one ounce butter, two taldespoons cream or milk, quarter teaspoon salt, pinch of cayenne. Break the macaroni into pieces, put into a pan with .sufficient water to cover, let boil for ten or fifteen minutes, strain and add a pint of milk, or 102 WEST BEND COOK BOOK half stock and half milk; let boil for twenty min- utes or till tender. When cooked put it into another pan with butter, salt, cayenne, cream or milk, and half the grated cheese. Parmesan is the best cheese for this dish. Let it get qnite hot, but not boil : then turn into a flat dish, spread the rest of the cheese over and brown in the oven or before the Are. The color should be golden brown. —Mrs. Eliza Weil. MACARONI z\XT) TOMATO. Chop fine a good-sized onion and carrot, fry in a table- spoon of butter; wlien brown add two cups of canned tomato and boil up well. Fill a baking disli with layers of the boilerl macaroni, covered with the tomato sauce, seasoned with salt, pej^per and butter. Bake in a quick oven until brown. —Mrs. C. A. Weil. STEWED ONIONS WITH CREAM. Pour boiling water over one quart of medium-sized onions, add one teaspoon sugar and boil until almost done; then add a teaspoon of salt and boil a few minutes longer. Put onions in strainer, allowing water to drip off. In the meantime, put an ounce of butter and one-half tablespoon of flour into a pan, stir two minutes, add one cup of sweet cream, then boil, being careful not to let the flour become lumpy; add a little pepper and salt and pour over onions Avhich have been placed in a warm dish ready to serve. — Mrs. George Enger. VEGETABLES 103 STUFFED ONIONS. Jff^iTiiiants of cooked imeat, two Si:)aiiisli onions^ two tablc- sj)()()iiri bi-cad criiml)s, one taLlespoon chopped parsley, cold iMi'lk or stock, half teaspoon grated lemon rind, quai'ter tea- s])oon pepper, half teaspoon salt. Peel the onions, put them into a saucepan of boiling water, let them boil till the onions are sufficiently soft to allow the middle part to be taken out; the time Avill depend on the size of the onions; a small onion will require about an hour, a large one an hour and a half or Iwo hours. Take any kind of cooked meat, small pieces of bam, bacon or fowl : mince all together, add the bread cruuibs and .seasoning; chop the pieces taken from the onions, mix with the meat, etc. Bind the mixture with a little milk or stock. Fill the onions with it, put them into the saucepan, pour in sufficient hot stock to half cover them. Simmer for little more than half an hour. Take the onions from the pan when cooked, put them on a dish, thicken the gi'avy with a dessertspoon of flour mixed with a little cold water and browning, pour it round the onions and serve. If the onions are small, use more than the number given. This dish can be varied by putting the onions in the oven and baking after they are fdled, covered with buttered paper. CPtEAM SAUCE FOE POTATOES. Rub two tablespoons of butter with one of flour until smooth; stir into one pint boiling milk; cook until creamy. — Mrs. 0. A. Silberzahn. 104 WEST BEND COOK BOOK FEE]Sr01I FKTED rOTATOES. Pt'el ;ii)(l i^licu the potatoes Iciigtliwisc in slices about a quaj'ter of an inch thick and let tlieni remain in cold water for an hour or longer; dry in a cloth and fry in hot lard. Before they are quite done, and for the ])uri)Ose of making them piiff up, take them out Avith a skimmer and drain, re- turn ijig them again to the lard and continuing the fi7ing until done. Sprinkle with salt and serve hot. —Mrs. P. W. Harns. POTATOES, AU GRATIN. Put one pint of hashed cold Ijoiled potatoes in a shallow pan; season with salt and pepper and bits of butter; sprinkle with grated cheese; pour over the whole one cup of milk and bake twenty or thirty minutes. — Ida M. Helm. POTATO CPOQUETTES. Two cups mashed potato, two tablespoons cream, one of cliopped onion^ butter the size of an egg, yolks of three eggs. Work well together; roll in cracker crumbs and egg, and fry in butter. — Mrs. Bettie M. Custis. VEGETABLES 105 SARATOGA CHIPS. Peel the potatoes carefiill}^, cut in very thin slices and keep in cold v/ater over night ; drain ofT the water in the morn- ing and rub the potatoes between napkins or towels nntil thoronghlv dry; tlien put a liandful at a time into a kettle of very hot lard^ stirring with a fork so that they may not adhere to the kettle or each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up. — Mrs. F. Laner. SARATOGA CHIPS. Peel ffood-sized potatoes, slice as thin and evenly as pos- sible, and soak in ice water an hour ; have a kettle of very hot lard, a,s for cakes ; put a few at a time into a towel to drain and dry; then drop them into the boiling lard, stirring them occasionally. When a light l)rown take them out with a skim- mer and they will be crisp and not greasy. Sprinkle salt over them while hot. — Miss Thecla Pick. STUFFED POTATOES. Select smooth potatoes as near the same size as possible. Roast them thoroughly; cut off an end from each, scoop out tlie potato and season with butter, salt and pepper; add also two tables])oons of milk for six potatoes, beating well. Return the potato pulp to the shells; stand each on end. and bake for half an hour in a hot oven. — E. E. Boden. 106 WEST BEND COOK BOOK COOKED RICE. Wasli one-half cup rice in five or six waters, then cover and cook in tAvo and one-lialf cnps salted water, very slowly, on the !)aek of the stove, for one honr ; tlien add one pint of milk and a little huttor; cook slowly al)Oiit two honrs longer, then remove the cover, cook fifteen minntes, turn into serv- ing dish, and, while still hot, cover with bits of butter, sugar and cinnamon. ^^Mrs. A. Husting. COOKED RICE. Put one-half cup well washed rice in granite pan. Add one quart of milk, three- fourths cup sugar, scant one-half tea- spoon salt, ^fix and set in not too hot an oven. Bake slowly, without stirring, until tender; requires no sauce; dust with cinnamon when served. — Mrs. C. A. Silberzahn. BAKED TOMATOES. Peel and slice tomatoes, put in a well-buttered tin with salt, pepper and a few drops of lemon juice; lay a greased paper over and hake fifte(^n minutes. — Mrs. R. S. Lynch. BAKED TOMATOES. Peel small round tomatoes and put in a shallow baking tin with a small piece of butter on each ; sprinkle salt, pepper and a teaspoon of sugar over each tomato; place in a hot oven and bake nearlv an hour. — Mrs. C. A. Weil. VEGETABLES 107 ESCALLOPED TOMATOES. Fill a buttered pudding dish with allemate layers of sliced tomatoes and cracker crumbs, having the top layer of crumbs. Upon each layer sprinkle a little salt and pepper, and upon 'each layer of crumbs put several small lumps of butter. Bake. — Sara Barney. SAVOUEY TOMATOES. Four large tomatoes, half pound cooked meat, two table- spoons cooked rice, one tablespoon Worcestershire sauce, quar- ter ounce butter, one hard boiled egg, half a raw egg, pepper and salt. Balve the tomatoes; when nearly done, cut out from the top a pie€e of the skin about the size of a quarter, take out some of the pulp, place the- cases on a baking tin, greased with the butter; mince the meat, mix with the rice, pepper, salt, sauce and a half egg, beaten; fill the tomato cases with the mixture and bake for ten minutes. Take out the yolk of the hard-boiled egg, chop it; chop the white separate. When the tomatoes are ready slip them on a dish and decorate with the chopped egg. — Mrs. K.. S. Lynch. STEWED TOMATOES. Stew u]itil tender one quart tomatoes and one large onion sliced. Add one-half teaspoon sugar, and salt and pep- per to taste. 108 WEST BEND COOK BOOK SATFEEKKAUT. Ill October, slice good firm cabbage heads, after the coarse outer leaves and large fibers have beeu removed; put a huer of cabbage about two inclies thick in a jar, sprinkle lib- erally with salt, pound down with a wooden potato masher, and so continue until the jar is nearly filled; cover with cab- bage leaves and a cloth; then put in a board cover, with a stone on the top to keep the cabbage under the brine; when the kraut begins to fernu^nt put it in a cool place, where it will not freeze. Will l)e ready to cook in three or four months. Sauerkraut may be served cold from the jar or may be cooked slowly about an hour in salt pork fat. Meats, Fish, Etc. "All the tributes land and sea afford." BOBATEE. . J pound cooked or raw 1 cup milk, chopped meat — beef, mut- 1 good sized slice bread, ton or veal, or some of soaked in the milk, Ccich. 2 eggs beaten light, 1 ounce butter, G or 8 almonds, ground fine, 1 onion, sliced thin and 1 tablespoon, curry powder, fried in the butter. Juice of one lemon. Stir all together and bake in buttered dish half an hour. Seiwe with boiled rice in separate dish. —Mrs. C. H. Miller. BEEF LOAF. To one pound of raw (;hopped beef add one egg, well beaten, one-half cup cracker or bread crumbs, salt and pepper to taste, with a little .sage or onion, if wished (good with neither), and mould into a loaf. Place several pieces of but- 110 WEST BEND COOK BOOK ter on top and put in a dripping pan containing a little water. Baste frequently^ and bake abent two hours. — Mrs. E. C. 0. BEEl^^ OLIVES. 1 pound steak, 1 tablespoon minced herbs, 1 egg, 2 ounces bacon, 3 tablespoons bread crumbs, ^ ounce flour, 2 tablespoons Worcester 1 pint stock or water, sauce, I teaspoon pepper. ^: tablespoon salt. Flatten the stt-ak, cut into thin strii)s about three inches wide. Mince the bacon, which should not have much loan, mix it with bread crumbs, herbs, salt and pepper, and half the beaten egg: spread some of the mixture on each strip of beef. l\oll up the pieces and tie each with a piece of fine string. Dip the rolls into remainder of the egg and put into a stew pan, packing them tightly to keep the shape. Add the stock or water, cover the pan and let olives simmer for about ' an hour. When cooked, take from the pan; mix the flour with a little cold water or stock, stir it with a qua,rter tea- spoon of browning into the gravy, boil two or three minutes, then add the Worcester sauce. Eemove the strings, arrange the olives on a dish and pour gravy round them. Veal sea- soning can be used to fill them, if preferred, or an onion, chopped fine, can be added to the seasoning given above. MEATS, FISH, Etc. Ill BROILED BEEFSTEAK. All steak should be cut at least three-quarters of an inch thick, and sliould never be pounded, as it affords ready escape of all the juices. Heat tlio broiler well before putting on the steak; turn frequently, being careful not to burn. When the meat is cooked, place it on a heated platter, season with salt and pepper, and place a lump of butter on top; turn the steak and repeat tliis process, so as to have l)oth sides sea- soned. — Mrs. A. Husting. BROWNED BEEF (Pot Roast). Heat a tablespoon of butter in a kettle, put in about three pounds of beef chuck, which has been seasoned on both sides with salt and pepper: add clove and tiny piece of onion; cover closely so the meat may cook in its own juice, to which should be added a Yery little water to keep from burning. Turn occasionally, and when tender — in about four hours — take out meat and make a gravy by stirring a tablespoon of flour in the drippings, adding hot water to make of proper consistency. The onion and clove may be omitted, if pre- ferred. — Mrs. Chas. A. Silberzahn. 112 WEST BEND COOK BOOK MOCK DUCK. TaVe a round of beefsteak, season either side with salt and pepper, prepare bread or cracker crumbs, with or with- out oysters, as for stuffing a turkey, lay dressing on the meat, roll, tie and roast slowly until done; onions may be used in place of dressing. — Mrs. H. Eversz. POT ROAST OF STEAK. Cut a round of beefsteak into pieces not too large. Cook slowly in a kettle containing a little water for two hours; then let the water boil out, add butter and brown nicely. Very fine. — Mrs. Wm. Crump. ROAST BEEF. Lay a three or four-pound roast in a dry pan with no seasoning of any kind; set pan on a brick in a smoking hot oven; as soon as the roast is well seared over, open the oven doors and decrease the lieat to medium as soon as possible, then close the cloors and cook very slowly until done. Beef roasted in tliis way is excellent, as it retains all its juices and flavor. Keep stock on liand for gravy, as there will be none in the pan. Seasoning extracts the juices, so season after it is served. — Mrs. Knox. MEATS, FISH, Etc. IK EOIfLADEN (German). Take roiind beefsteak, pi-ess fiat, season with salt and pepper, cut into three inch square pieces, spread a thin slice of ham (fat and lean) over each piece, and sliced onions over the ham ; roll and tie firmly wWh a string. Place a medium- sized kettle over a moderate fire and melt in it a good-sized piece of butter; roll the rouladen in tliis, pack closely to- gether, cover well, and diiriug tlie first ten minutes of sim- mering turn them; then pour on gradually enough boiling water for gravy; boil slowly an hour; the last quarter of an hour add a little flour, made smooth in a large tablespoon of sour cream. When done remove the strings, place the rou- laden in a serving dish and pour the gravy over. —-Clara L. Kuechenmeister. RULL MirPSCHEN (German). Take a slice of round steak, pound well, season with salt and pepper, and cut into squares from four to five inches. Cut small slices of fat pork and onions, lay slice of each on beef square and roll; pin together with toothpicks. Brown well in butter and tlien stew until tender. If the above prepared meat is roasted after stewing it will make a nice rolled roast. — Elva Sievers. 114 WEST BEND COOK BOOK SPICED BEEF. Season raw chopped steak with salt, pepper and spices to taste ; add two eggs, half a pint of bread crumbs, five table- spoons cream and a small piece of butter; mix and make into a roll with enough flonr to bind it together, put in a pan with a little butter aud bake. Slice when cold. —Mrs. R. S. Lynch. STUFFED BEEFSTEAK. Take round steak and spread over it a dressing as for chicken or turkey; roll and tie securely. Bake a,bout half an hour with scraps of bacon^ or beef fat. — Mrs. William A. Pors. TO BOIL COE^^ED BEEF. Put the beef in enough cold water to cover, let gradually come to a boil and cook slowly until tender, skimming the grease from, the top as it boils. IVIay be much improved by boiling potatoes, turnips and cal^bage with it. Allow about twenty minutes to each pound of meat. — Rose Kuehlthau. TO ROAST BEEF. Select a good rib roast and Avipe with a damp cloth in- stead of washing. Put a dripping pan on the stove until it gets smoking hot. Put in the beef without seasoning or MEATS, FISH, Etc. 115 dressing of any kind, let it sear on both sides, then rub with salt, sprinkle witli a little pepper and add just enough boiling water to keep it from burning. Place in a good hot oven to roast, allowing fifteen minutes to a pound of beef and fifteen minutes for the pan. Replenish the water as it cooks away. —Mrs. C. A. Weil. FILLET, A LA JARDINIERE. Take off the skin and fat of a good-sized fillet of beef, lard with strips of bacon on both sides. Have a roasting pan ready in which has been browned a lai'ge piece of butter; brown tlu.^ fillet o]i both sides, then gradually add one cup sour cream, and, if necessary, a little boiling water; baste often. Roast one hour. Serve on a large platter, garnished with dif- ferent vegetables-- peas, caulifiov/er, small potatoes fiied whole, and mushrooms — each vegetable formed in fields. FRICADELLE. 4 pound beef, | cup cold water, I pound veal, 3 eggs, i pound pork, Pepper and salt to taste. 1 cup bread crumbs. 116 ^ WEST BEND COOK BOOK Chop the meat very fine, mix with the other ingredients, form into a loaf and roast two hours in plenty of butter. Slices of bacon on top improve the meat wonderfully. After the loaf is browned on top (it must not be turned) pour in a half or a whole cup of boiling water to prevent burning. — Mrs. William A. Pors. MEAT LOAF OE HOCK. 1 pound ])eefsteak, and 2 beaten eggs, 1 pound pork, chopped fine ^ sniiall loaf bread crumbs, together. Season to taste with sage, salt and pepper. Mix into loaf and bake thirty minutes. — Mrs. Lane. MEAT LOAF. Take one pound equal quantities of beef, pork and veal, chopped by butcher. Add two eggs, pepper, salt, little nut- meg, one small onion, a little chopped parsley, and one roll, soaked in hot water and milk. Make into a loaf and bake one-half hour. — Mrs. A. Husting. MEAT PORCLTPINE (Mrs. Lincoln). Chop fine some lean cooked veal, chicken or lamb; add one-fourth its amount of cracker or bread crumbs, and a small quantity of chopped bacon; season highly with salt, MEATS, FISH, Etc. 117 pepper and lemon juice; moisten with beaten egg and stock or water enough to shape it. Mould into an oval loaf and put in sliallow, well-g]'eased ])Mn. Insei-t strips of fat bacon, leaving the ends out lialf an inch, and push the meat up firmly around the bacon. Bake till brown. The bacon will baste tlie meat sufficiently. — Mrs. Emil C. Pors. MEAT SHAPE (English). J pound cooked meat, 1 teaspoon minced parsley, 3 ounces cooked rice, { teaspoon pepper, . 1 onion, | teaspoon salt. 2 or 3 tablespoons gravy, Mince the meat very fine: peel, scald and mince the onion, mix it with the meat, rice, parsley, pepper and salt. Bind the mixture ^nth the gravy, and turn it into a buttered basin or moulded shape and steam for an hour. Thicken some stock with butter and flour, add a teaspoon of Worces- ter sauce. Turn out the shape and pour gravy, which should be a good brown color, around it. This is an economical way of using the remnants of cold meat, vegetables or pieces of bread. Cold carrot or any other vegetable chopped fine, may be mixed with the meat and improves the flavor. Pieces of bread, soaked a few minutes in a little stock or milk, beaten so that no lumps remain, or cold potatoes, mashed smoothly, may be used instead of rice. An egg makes the dish richer. —Mrs. C. A. Weil. 118 WEST BEND COOK BOOK ROAST LEG OF LAMB (Sour). Remove all skin and fat, place in a deep dish and sprinkle a little salt over, taking care not to use much, as it will toughen the meat; tlien add several small onions, or one large one, cut in slices, a scant tablespoon of whole pepper, three or four cloves, one bay leaf and several juniper berries ; cover all with vinegar, which, if very strong, should be diluted with water. Leave in vinegar from two or four days; when ready to use draw narrow stij)s of bacon though the meat, pepper and salt slightly, place in a hot dripping pan, in which has been melted a piece of butter, the size of an egg. Pour in a cup of boiling water, cover and put in a moderately hot oven, ba,sting occasionally. In about two hours the roast should be done and a rich brown inV'olor. If not sour enough add some of the spiced vinegar, A little sour cream may be used to thicken gravy, or Hour and water if preferred. A slice of lemon and a little sugar improves the gravy. While in the vinegar the meat should be turned over every day. Beef roast (sour) may be prepared the same way. — Rose Kuehlthau. SCALLOPED MEAT OF ANY KIND. Chop cooked meat fine, moisten with gravy, or if you liave none, use water with butter, pepper and salt. Place in deep dish and cover Avith mashed potatoes mixed with a beaten egg. Bake until light brown. MEATS, FISH, Etc. 119 SCALLOPED MEAT No. 2. Fill a clisli with alternate layers of mashed potatoes and finely chopped meat: season with salt, pepper and butter. Cover the top with bread crumbs, place bits of butter around and ])ake until well browned. A very 8ma.ll quantity of meat serves in this ^^•Ay to make a presentable dish. —Mrs. R. S. Lynch. POT KOAST OP VEAL (Oerman). P)i'own one-half cup l)uttor in a kettle, then put in fiye pounds lean veal, and brown it well on all sides, being careful not to burn it. Add a large cup of thick sour cream; turn the meat until the cream is thoroughly browned, then add salt, one bay leaf, little pepper, and water enough to boil about two hours. Let the water almost boil out, then remove the meat ; add water aiid flour to tliicken the gravy, and strain. Very nice. — Mrs. Frances E. Ott. PPtESSED A^EAL. Boil two or three pounds of veal until tender; season with salt, pepper and butter ; let cook a little longer, then take out the meat and chop very fine. Let the gravy from meat cook down until thick, then pour over meat and press into mould. Set in cold place over night. — Mrs. Ralph H. Norris. 120 WEST BEND COOK BOOK VEAL LOAF. Three pounds nice veal, three-quarters pound lean pork; chop fine, removing all skin and shreds; add some soaked bread, pepper, salt and one beaten egg. Mix thoroughly and mould in form of loaf; roll in toasted bread crumbs, and roast in quick oven two hours ; use plenty of butter and baste frequently. — Mrs. Ernst Franckenberg. VEAL LOAF No. 2. 2 pounds veal, 3 eggs (well beaten), 1 pound pork, J cup cracker crumbs. Chop the meat fine, season to taste with salt, pepper and sage. Bake nearly an hour, basting with butter and water. — Rose Kuehlthau. VEAL LOAF No. 3. 3 pounds raw veal or beef 1 tablespoon salt, (chopped fine), 1 teaspoon pepper, T) soda crackers (rolled fine), I teaspoon sage, 3 eggs, • Butter size of walnut. Mix thoroughly, pack in deep covered pan. Bake an hour. — Mrs. Fred Wolfrum. MEATS, FISH, Etc. 121 \n^]AL 1»0T KOAST. Bj-o\vii a thick piece fruiii tiie leg or breast of veal in a little bee! suet, then add hot water and cook slowly one and one-half liours. Season delicatidy before serving. —Mrs. F. E. Walbridge. A'EAL POT E0A8T. Put a piece of l)iitter. tlie size of a walnut, and three or four pounds of veal into a smoking hot iron kettle. Keep tuTning the meat until all sides are well seared, then sprinkle a tablespoon of flour over it, season with salt and pepper, and add a little liot water. Watch it carefully, as the flour has a tendency to luake it scorcli, and replenish the water as it boils down. Cook slowly about two hours. About twenty minutes before serving put in some small peeled potatoes; when they are done place the meat on a platter and the potatoes around it; pour the thick brown gravy over the whole. Or, instead of the potatoes, use dumplings made of one cup flour, one heaping teaspoon leaking powder, one-quarter teaspoon salt and milk to make a stiff' batter. Drop in kettle a tablespoon- ful at a time and boil, closely covered, for twenty minutes. —Mrs. C. A. Weil. 122 WEST BEND COOK BOOK MOCK TERHAPIN. Cut a calf's liver in slices and fry in butter until nearly done; then chop coarsely, season with salt, pepper and a little onion; add four hard boiled eggs, chopped, one cup of hot water and a little sprinkle of flour Cover closely and let sininier slowly. — Mrs. Chas. A. Silberzahn. CALFS LIVKK AND BACON. Slice the liver a quarter of an inch thick, pour hot water over it and let remain a few minutes to clear from blood; dry with a clotli. Cut about a pound of bacon into as many thin slices as there are of liver. Fry the bacon to a nice crisp and keep hot ; then fry the liver iji the same pan, having sea- soned Avith pepper and salt, and dredged in a little flour. Serve with a slice of bacon on top of each slice of liver. — Mrs. Victor Husting. CALF'S HEAD CHEESE. Boil a calf's head in water enough to cover, until the meat leaves the bones: put in wooden bowl, chop fine, season with a tablespoon of salt and a teaspoon of pepper. Lay a cloth in colander, put mieat into it, fold the cloth closely over it, cover with a plate and put a weight on it. Slice when cold. — Rose Kuehlthau. MEATS, FISH, Etc. 123 SAITR BEATEN. Cover a rump of beef with vinegar and let it stand over night. In the morning take half the vinegar and as much water, add a few pejopercorns, cloves, bay leaves, one onion, a little allspice, half cup raisins, and half cup sweet almonds. Let beef stew in this liquid until tender, then take it out and slice. Add to the gravy one tablespoon brown sugar, and two tablespoons flour browned in a piece of butter and stirred very smooth. If that does not thicken gravy enough add two or three gingersnaps stirred to a smooth paste with hot water. Put the sliced meat back in the kettle and let it simmer slowly until ready to serve. Serve with potato dumplings. — Mrs. A. B. Liebermann. SOUR FLEISCH. One tablespoon each lard and flour; pepper, salt, spices; brown the flour in the lard with a pinch of sugar, then add an onion cut fine. When the onion is cooked soft, add a tablespoon of cold water, then pour in slowly enough hot water to make a smooth gravy. Season with spices, cloves, allspice, nutmeg and vinegar to suit taste. Any cold beef or tongue, thinly sliced, can be used in this gravy. — Grandma Pick. 124 WEST BEND COOK BOOK SWEET AtTD kSOUR TOKGITE (French). Boil a tongue in salt water nntil tender; take out, peel, cnt in slices, and cook about lialf an hour in following grav}^ : One large tablespoon of flour and one of butter well browned together; add a good sized onion, about a pint of boiling w^ater, three tablespoons vinegar, a fcAV cloves^ one bay leaf, half a teaspoon ginger; sweeten to taste; put in a few nice raivsins and two or three slices of leuio]i. — Mrs. Sclilesinger W^eil. TONGUE CUTLET. Boil a beef tougue until very teiider ; when cold peel, cut in slices half an inch thick, sprinkle wdtli salt and pepper, dip in egg^ and cracker crunil)s and fry brown in butter. — Mrs. Emma Wilkie. CATSUP GPtAVY. Cut meat remnants into small pieces; add enough water to cover; season with salt, pepper, little sugar and one-half cup catsup. Slice and add oue large onion and one apple. Simmer one-half hour. — Mrs. Gerlach. UEAWTsT BUTTEP SAUCE. Heat three-fourths cup butter to golden brown ; add little flour, or rolled bread or cracker crumbs. MEATS, FISH, Etc. J25 CtRayy fopx cold meats. Brown together a taLlespoon of lard and a tablespoon of flour: add a small finely minced onion and a heaping teaspoon of sugar. Stir together until a nice brown, then take from the fire and add one-fourth cup vinegar^ and water, a little at a time, until of the consistency of gravy. If any meat gravy is left over add it and season the whole with a little allspice, cloves, pepper, salt and a bay leaf. Put in a few raisins, and lastly, the slices of cold meat. Let boil up tlioroughly and serve hot. The brov,^ned sugar may harden when liquid is poured in, but it will soon dissolve. — Mrs. F. Lauer. SAUCE FOE BOILED TONGUE. Brown one tablespoon of flour in one tablespoon of lard and butter mixed. Add to taste, vinegar, sugar, salt, spices and laurel leaves, and pour over tongue about twenty minutes before serving. Serve with prunes. — Mrs. A. Husting. SWEET SOUP GPAVY FOP MEATS. Two cups water, one 1)ig spoon each molasses, vinegar, and flour made smooth with water. Nice served with potato dumplings. — Mrs. Fred Haase. 126 WEST BEND COOK BOOK THREE WAYS TO USE COLD MEATS OR FOWLS. No. 1. FRE^TCH TOAST. Mince the mcfit fine, pnt in a stew pan with gravy left from day before roast or stew, season with chopped celery or parsle}'^ salt and pepper ; while this stews gently for ten min- ntes, toast and butter enough bread to cover a hot platter; spread a large spoonfnl of the stew on each piece of the toast and serve at once. No. 2. CROQUETTES. To one pint of minced cold meat, add one teacup of bread crumbs, one beaten egg, salt and pepper ; make into little pats and fry brown in drippings or butter. ISjo. 3. BREAKFAST BACON. Cover the bottom of a pudding dish an inch deep with well seasoned cold meat and enough stock or gravy to moisten well. Cover the meat with mashed potatoes an inch deep ; put bits of butter over the top and bake a light brown in a quick oven. — Mrs. J. H. Williamson. EIER KUCTIEN AND SOUR GRAVY. Cut one and one-half pounds of ham into two-inch squares, fry on both sides and spread in fiat tin, then turn the gravy over it. Beat four eggs, add pinch of salt, a little pep- per, and a pint of milk ; turn this mixture over the ham and MEATS, FISH, Etc. 127 bake brown. Serve with mashed potatoes and sour gravy. — Mrs. Frank Zimmerling. TO USB SMALL PIECES OF COLD HAM. Chop the ham fine, add a few bread erumbs, a little milk and season with mustard, if desired; ndx thoroughly; line gem irons with it, patting it in firmly; break an egg in each ring and bake quickly until the eggs whiten on Uie top. — Mrs. Tippett. HASHED MEAT. J pound cold meat, i ounce flour, ^ ounce butter, ^ pint stock or water, J; teaspoon salt, 1 onion, l teaspoon pepper, 3 cloves. Cut meat into slices, trimming off the outside brown edge and any gristle. Peel and slice the onion; melt the butter in a stew pan; fry the slices of onion a light brown, stir in the flour, add the stock or water. Let the sauce boil a few minutes, add the cloves, pepper and salt; lay in the slices of cold meat; put on the back of stove where it can simmer ver\^ gently, but not boil, or the meat will be hard. If the sauce is too thick, add a little more stock or water before putting in the meat. Let it simmer ten or fifteen minutes; serve with sippets of toasted bread or a wall of mashed pota- toes. If the sauce is not brown enough, add a little brown flour or a teaspoon of mushroom catsup. 128 WEST BEND COOK BOOK HASHED MEAT No. 2. Slices of cooked meat, 2 tablespoons ciiimbs, 1 teaspoon parsle}^, I teaspoon salt, J teaspoon thyme, 1 egg, i teaspoon pepper, 1 teaspoon lemon juice. Trim the slices of meat; mix the chopped parsley and thyme, pepper and salt with bread crumbs; break the egg on a plate, l)eat slightly; dip slices of meat in the egg, then into bread crumbs cx>vering both sides of meat. Put about an ounce of butter or very good dripping into a pan; let it get hot and fry the meat a light brown. Make a sauce of butter and flour, as directed for hashed meat; add the lemon juice after sauce is taken from the fire; arrange the meat on a serv- ing (hsh and pour sauce around it. This dish can be varied ])y laying the slices of meat on a bed of vegetables, such as peas, mashed potatoes, French or haricot beans. —Mrs. C. A. Weil. FRENCH STEW. Put a tablespoon each of butter and flour in a kettle, cook until brown, add a small minced onion and three pounds of veal, cut in small pieces. Cover with a quart of water, add salt and pepper, and cook slowly for two hours. —Mrs. W. S. Doig. MEAT, FISH, Etc. 129 HIFNGAETAN STEW. Put a piece of butter, half the size of an egg, in a kettle and add a sliced onion ; let it brown, then put in about three pounds good round steak, cut into pieces half an incli square, season with salt, pepper and a pinch of ctiyenne; dredge well with flour. Ijet all brown together, then add boiling water, a little at a time, until tlie meat is tender. The gravy must be a rich brown. Serve with dumplings. — Mrs. A. B. Liebermann. CROQUETTES. To make appetizing croquettes from the remlnants of meat, poultry, etc., it is necessary to use the same discrimina- tion that is requisite in making good soup — that is, care must be taken that one seasoning has not undue prominence over others — all being so finely blended that they shall seem as one to the palate. Take any pieces of cold meat, add egg cooked in any way, if it be on hand, and mince fine. Into three cups of meat thus minced, chop two level teaspoons of sage and a piece of onion, the size of a small nutmeg. Next add half cup cracker or bread crumbs, for the above amount of meat, a well beaten egg, one cup or less of good gravy, salt and pepper to taste. The gravy may be omitted by substitut- ing a. piece of butter the size of a waluut, one tablespoon flour 130 WEST BEND COOK BOOK ;iii(l L'lKHigli Imt water to make tlie croquettes moist. Koll a heajjin^U' tal'lespuon of the mi.xtiire in the hands to a flat eake and fry in butter in a fi'viug pan; or it may be moulded into roujid or cone-shaped croquettes ajid fried in deep fat, like doughtuuts. These croquettes are very nice made small and served on a platter of scramljled eggs^ garnished with parsley. —Mrs. C. A. Weil. BAKED SWEETBREADS. Tliree sweetbreads, one egg and bread cnunbs; put sweet- breads into Avarm water to draw out the blood. Let them remain little more than an hour, then put into boiling water and let simmer for ten minutes to make firm. Drain, binisli over with beaten egg, roll in crumbs, dip in egg again, sprinkle with fresh crumbs, pour a little melted butter over them and put into a moderate oven to bake for about three-quarters of an hour. Place sweetbreads on ix)ast, and pour around them, but not over, a good brown gravy. 1'liey may be prepared in tlie same manner and fiied instead of baked. STEWED SWEETBREADS. 1 sweetbread, ^ ounce flour, J pint white stock, -J teaspoon parsley, ^ pint milk, I teaspoon salt, I teaspoon lemon juice. Pinch of pepper. 1 ounce butter, ' MEATS, FISH, Etc. 131 Wash; trim, blancli and divide the sweetbread, melt the butter in a sance pan, stir in flour, rub smooth, add the stock, milk, pepper and salt; let boil, then put in the sweetbread and simmer thirty or forty niinutes until tender. Before serving put m the lemon juice and sprinkle in the chopped parsley. Serve on toast. FETCASSEED RABBIT. Cut the rabl)it in pieces, put into a stew pan and season with salt, cayenne pepper and a litte chojiped parsley; pour in a pint of hot ^vater (or veal stock if you have it), and stew slowly until tender: when about half done, add some bits of butter, rolled in flour, and just before taking from the stove add half a cup of thick cream with a dash of nutmeg. Stir well, but do not boil after the cream is in or it will curdle. — Rase Kuehlthau. hlJNG SAUSAGE. Use recipe for filling for poultry or veaFs breast, given in book, omitting the apple and using calf lungs. Fill casing, not too stiff, and boil ten miinutes. Very nice to have on hand ; will keep a week. Prepare the sausage for the table by frying in butter. — Mrs. C. A. Silberzahn. 132 WEST BEND COOK BOOK PANNHAUSE OK PE-NNSYI.VANIA SCEAPPLE. Clean a Jiog's head well ; cut into four or five pieces and soak in cold water over night to remove blood. Boil until the meat falls from the bones; use about three gallons of water for a whole head and keep that amount until mieat is done. Let stand until cool, then take oft' the fat that rises and put away to use in frying the pannhause. Put the meat over the fire again; when warm, remove all bones and cut the meat into small pieces, without chopping. Then put meat and liquid over the fire, and when boiling stir in equal parts of Indian meal and buckwheat flour until the consistency of ordinary mush, or until the spoon will stand erect in it. Season well with salt and pepper and pour into pans to cool. After a day it can be placed on boards to keep until wanted for use. When wanted, slice and fry in the fat taken from the meat when it was boiled, or lard mav be used instead. Fry brown on both sides and it is ready for the table. — Mrs. E. S. Lynch. BAKED HAM. Get the best in the market, not too salt, cut the outside and shank off. Mix flour enough in one quart of cold water to mlake a stiff dough. Poll the dough out, lay the ham in it and pinch together like a turnover. Bake a thirteen pound ham four hours in a moderate oven. Leave the cap on until cold. —Mrs. W. E. Lyle. MEATS, FISH, Etc. 133 CHICKElSr PIE. Boil chicken until tender; remove the bones; line a dish witli ciTist made of sweet cream, little salt, flour and baking powder, rolled to the thickness of half an inch; place the chicken and gravy in the dish, season with salt, pepper and butter, sift a little flour over the top, put on the crust for the coyer, spread with a thin layer of butter, slit in several places, close flrnily around the edge and bake until a nice light brown. One chicken will make a pie in a three quart dish, three chickens will make two pies in four quart dishes. —Mrs. C. T. Tracy. CHICKEN CROQUETTES. To one three-pound chicken add 1 pair sweetbreads, chop 1 teaspoon parsley, meat, measure; to 1 teaspoon onion juice, 1 pint meat take 1 teaspoon salt, J pint milk, } teaspoon pepper, 1 large s-poon butter, J teaspoon nutmeg, 2 tablespoons flour, Pinch of cayenne. Chop the parsley, mix ingredients well, make into four- teen croquettes and dip in a mixture of one egg and one table- spoon of hot water. "Roll in cracker crumbs and fry in hot fat. — Mrs. J. J. Williams. 134 WEST BEND COOK BOOK OEEAM CHICKEN. Boil a foTir-poimd chicken and four sweetbreads until ten- der. When cold cut up^ as for salad, in a sauce pan; put one quart of cream in another pan to heat; stir five even table- spoons of flour into four large tablespoons melted butter, aiid pour into tlie hot cream^ stirring until it thickens; flavor witli half a small onion, grated ; season with red and black pepper. Put chicken, sweetbreads, one can of mushrooms and dressing in baking dish, cover with bread crumbs and pieces of butter and bake thirty minutes; mushrooms may be omitted if they cannot l)e obtained. — Mrs. Col. Lake. FRIED CHICKEN. Cut up a chicken and sprinkle with a little salt, then fry a nice brown in two tablespoons butter. Keep adding a little water while frying until chicken is done. A young chicken will fry in about an hojir. — Mary Bertram. PRESSED CHICKEN. Boil two chickens in as little water as possible until meat is tender; remove the bones and skin; pick the mJeat into fine pieces, season with pepper and salt; mix with the liquid in which the chicken was boiled, place in a porcelain dish, cover with a cloth and press with heavy weight several hours. When served cut in thin slices. — Mrs. M. R. Adams. MEATS, FISH, Etc. 185 EOAST TTIKKEY. Sek'ct ;i pliiJiip youijg turke\' weighing about ten pounds, eleaji and soak in salt water over night; in the morning sprinkle inside with salt and pepper, stuff with dressing pre- ferred, sew up with cord, sprinkle ontside with salt and pep- per, la}' in a pan, breast down, cover with slices of fat salt pork and bake slowly four hours. Serve with cranberry sauce or currant jelly. Another nice way when turkey is prepared for the oven is to cover with a thick paste of flour and water instead of the pork, and baste often with the drippings; the bottom of tlie pan must be kept well covered with Avater. Cook the neck, liver, gizzard and heart until tender, chop and add to the gravy. Any fowl may be roasted the same way. Another very nice "^^'ay to cook a fowl is to boil it slowly in a kettle with very little water, or steam in a steamer an hour before putting it in the oven to roast. — Selected. ALMOND DRESSTN^G FOR TURKEY. 1 cup alinonds, 3 yolks of eggs, 5 ounces butter, 2 whites of eggs, beateji, 2 cups grated bread. Little nutmeg. Pound the almonds, mixed with a little water, to a paste — Amenda Franckenberg. 136 WEST BEND COOK BOOK DEESSING. Soft bread or cracker crumbs, bighl)^ seasoned with salt, pepper, thyme and sage; moisten with melted butter and hot water. Mashed potato seasoned with onionis, sage, salt and pepper, either alone or mixed with bread or cracker cmmbs, makes a nice dressing: equal parts of bread crumbs, chopped apples and boiled onions, seasoned with salt, pepper and sage, makes an excellent dressing for roast' goose or duck. Chopped oysters, celery, raisins or dates, when added to moistened bread or cracker crumbs, makes a pleasing variety. Toasted bread is nice to use in dressing. — Mrs. M. Adams. FILLING FOK CHICKEN. Chop the liver and gizzard fine and cook in a little but- ter; when done, add two slices of bread which have been soaked in sweet milk, two beaten eggs, a little chopped onion, a little butter, allspice and nutmeg. — Mrs. Henry Wittenberg. FILLING FOK POULTKY OR VEAI/S BREAST. Soak bread in milk or water; fry a small onion, cut fine, in butter the size of an egg; add the liver, heart and gizzard, chopped fine, stir until cooked. Squeeze the bread, add two well beaten eggs, one apple, chopped fine, pinch each of nut- meg and sage,, teaspoon of salt, a little pepper, one-half tea- spoon of sugar. With veal's breast use calf's liver. — Mrs. Chas. A. Silberzahn. MEATS, FISH, Etc. 137 TTTRKEY FILLING (Fine). . Cut wheat bread in small squares and roast in a little butter in a frjdng pan, then add the liver of the turkey chopped fine, two beaten eggs and some fine cut parsley. Mix well to- gether and fdl the turkey. — Mrs. Matthew Regner. JFWTSH DKESSING. Brown a large onion, sliced, in one tablespoon butter; add one gizzard, chopped; brown nicely, season with salt and pejDper, then add stale bread, dipped in water, and one beaten egg. Five cents worth of chopped beef and pork may be used instead of gizzard, if preferred. — Mrs. H. Gerlach. SCALLOPFD CHICKEN. Divide the chicken into joints and boil until the meat leaves the bones readily, then tldcken the water in which the chicken was boiled with flour and season with butter and salt. Fill a deep dish with alternate layers of toasted bread crumbs, chicken (after shredding it), and slices of liot boiled potatoes, having crumbs on top ; moisten well with gravy and bake slow- ly three-quarters of an hour. — Mrs. J. F. Teaman. TO UTILIZE EVERY PART OF A DUCK OR GOOSE. Talvc the head with most of the neck, the feet, the ends of the wings, the gizzard, heart and liver of a duck or goose. Remove the eyes and chop off the bill, being careful not to 138 WEST BEND COOK BOOK mutilate the tongue, a? that is considered a very dainty morsel. Pour boiling water over the feet, draw off the skin and cut off the chiws. \Va,sh all thoroughly. Put a quart of salted water wit]> a (:elory root, a parsley root and a little carrot into a kettle and add the duck trimmings. When the meat is almiost tender add a cup of soup stock, oi- beef extra,ct, and one cup of rice. Let it boil slowlv until the rice is "tender and the liqnid nearly all al)Sorbed. Serve with celery. — Mrs. A. B. Liebermann. BAKED FISH WITH TOMATO SAUCE. Place the fish in a dripping pan with salt, pepper, small lumps of butter, and two tablespoons of tomato catsup (or strained canned tomatoes) poured over the top. Just before baking add a little boiling water: baste frequently while bak- ing. A four-pound hsh must bake one hour. When tender and nicely browned remove carefully to a warm platter and make tbe following TOMATO SAUCE. Add to the water in the dripping pan enough boiling water to malce the requirecl quantity of sauce. With a four- pound fisli you will have almost enough to fill an ordinan^ sized gravy boat. Thicken with flour stirred smooth with water to the consistency of tliin gravy, and add two table- MEATS, FISH, Etc. 139 spoons of strained canned tomatoes, two tablespoons tomato catsup, one of Worcestershire sauce, the juice of half a lemon, and salt and pepper to taste. The canned tomatoes may he omitted by using more catsup. Cook several minutes, stirring constantly, and serve very hot. — Sarah Barney. KISH WITH PARSLEY SAUCE. After a fish has been cleaned, and salted for several hours, wash and put in boiling water with several small onions, a few peppercorns, and one bay leaf ; ])oil t\venty minutes. Melt a good-sized piece of butter and stir into it two tablespoons of flour, a.dd enough water in which the fish was boiled to make a nice thick gravy, salt to taste, a little vinegar, and som^e minced parsley. Boil up well, pour over the fish and serve with boiled potatoes. If preferred, a tablespoon of made mus- tard may be used instead of parsley. — Mrs. Emma Wilkie. FISH, A LA EUSSIAN. Take a good-sized pike, remove the scales and eyes and wash well. Cut into about four pieces. Scrape tlie meat out of the skin and add to it one large soda cracker rolled fine, half an onion, one ogg, salt and pepper to taste. Chop all very fine and fill the fish with it. Put into a kettle with one quart cold w^ater, half a lemon sliced, half an onion, a few whole peppercorns, and boil until tender; add more water if necessary. The gravy will form a jelly. Serve cold "with horseradish. — Mrs. A. B. -Liebermann. 140 WEST BEND COOK BOOK BAKED FISH. After cleaning, salt the fish, baste with bacon, add pep- per, bay leaf, onions, and two tablespoons of tomatoes. When baked add a little water. Bake one honr. —Mrs. D. T. Keeley. BOILED FISH. 3 or 4 pound fish, 1 bay leaf, 1 quart water, 1 sliced lemon, 1 cup vinegar, 1 tablespoon cloves, 1 large onion, 2 tablespoons whole pepper. Boil very slowly. I'or the dressing take one pint of cream and the yolks of four eggs, beaten together; cook in double boiler until thick, then remo^x^ from stove and add enough of the liquid in w^hich the fish was boiled, to make a nice gravy. Place the fish on a platter, pour the dresising over, and garnish with parsley and sliced lemon. —Mrs. G. E. Weiss. BEOWN FISH SAUCE. Three medium- sized trout, cut in pieces, 1 pint vinegar, 4 bay leaves, 1 cup water, 1 teaspoon whole pepper, 3 sliced lemons, 1 teaspoon salt, 1 cup raisins, 2 good sized pieces stick cin- {r cup suga.r, namon. 10 cloves. MEAT, FISH. Etc. 141 Let come to a boil ; add one-half cup cold water, let boil, then pour on enough cold water to stop boiling; add six or eight ^^store'^ gingersnaps, soaked in water. Let this come to a boil and then place in jar ready for use the second day. — Mrs. Chas. A. Silberzahn. COD FISH BALLS. 1 cu];) raw salt fish, 1 beaten egg, 1 pint potatoes, :|: salt spoon pepper. 1 teaspoon butter. Wash the fish, pick in half inch pieces, and free from bones; pare the potatoes and cut in quarters; put the potatoes and fish in stew pan, and cover with boiling water; boil twenty- five minutes or till potatoes are soft; be careful not to boil until sogg}'. Drain oK all the water, maish and beat the fish and potatoes until very light ; add the butter and pepper and when slightly cooled, add the egg and more salt if needed. Shape in tablespoon -without smoothing much and fry one minute in smoking hot lard; drain on soft paper. —Mrs. C. H.Miller. FISH BALLS. Mix into balls equal quantities of chopped fish and po- tatoes, one well beaten egg, one tablespoon melted butter. Eoil the balls in fiour and fry with salt pork in lard until nicely browned. — Mrs. B. Fairbanks. 142 WEST BEND COOK BOOK CPiOQUETTES OF FISH. Separate any kind of boiled fish from the bones carefully ; add chopped parsley, salt and pepper to taste; beat an egg with a teaspoon of milk and flour; mix all together, roll into balls, dip in beaten egg, then in cracker or bread crumbs and fry a light brown. — Mrs. James Friedlander. FISH CUTLETS. Boil one pound of any kind of fish ; when done, drain and pick to pieces; mix with one teaspoon salt, a tablespoon chop})ed parsley and a f(uarter teaspoon of pepper. Stir tAVO tablespoons of flour and one of butter in one-half cup of hot milk, cook a minute, add the yolk of oue egg and then the fish; mix lightly and when cold, form into croquettes, dip in beaten egg, then in crundjs, and fry in smoking hot fat. — Mrs. J. J. Williams. FISH TIMBALES. Pour one-half cup creaui or milk into a saucepan with two tablespoons line stale bread crumbs; add salt, cayenne, one tablespoon lemon juice, one teaspoon minced parsley and a few drops of onion juice; when hot, add one cup cold boiled or canned salmon, or any dry white fish, mashed very fine; when boiling, pour over it the well beaten yolks of three eggs. MEATS. FISH, Etc. 143 mixing well : fold in the stifli y L eaten whites of the three eggs ; fill well greased timhale eiij^s two-thirds full; set the cups in pan of hot water and hake till firra^ about fifteen minutes. Serve with Hollandaise sauce, made as follows : Heat four tablespoons of vinegar to the boiling point and pour on tAvo well ))eaten eggs, or four .yolks, stirring well ; return this mi.xture to the fire and stir constantly till it thickens^, but remove from fire immediately when it is the consistency of soft custard; add one heaping tablespoon of butter and salt and cayenne to ia&te. These timbales are very delicate and flelicious; the sauce can be varied, but the one T have given is a general favorite. — Selected. PTiANKED WHITE FISH. Take a well -seasoned oak plank twenty inches long, ten inches wide and one inch thick, witli a groove cut around the top one inch from the edge: heat and oil it thoroughly, then spread uj^on it, skin side down, a wdiite fish, dressed, cleaned and split down the under side; brush over with butter or oil, bake about twenty-five minutes, basting often; when done set the plank uj)on a platter, spread the fish with three level tablespoons butter, creamed^ and mixed with salt, pepper and a tables2>oon lemon juice; garnish the edge of the plank with mashed potatoes and slices of lemon and parsley. —Mrs. Hall. 144 WEST BEND COOK BOOK LOBSTER CUTLETS. One lobster, one ounce butter, one ounce flour, one egg, three tablespoons bread crumbs, pepper and salt. Chop the meat of lobster rather fine; if there is any coral, pound with one ounce of butter and press through a sieve ; melt the butter in a sauce pan, add the flour, stir sm^ooth, but do not brown. Add a quarter of a pint of cold water gradually, stirring all the time till the sauce boils; then take it from the fire, add the coral, pepper, salt, and if cream, one tablespoon. Mix the chopped lobster with the sauce; spread on a plate to cool before making into cutlets. Break an egg on a plate, beat slightly with a knife. When tJie lobster is cool, take a small quantity on a floured board and shape as much like a cutlet as possible. Put some very fine bread crumbs on a sheet of kitchen paper ; dip each cutlet into the egg, covering Avell , roll in ciTimbs, put in frying basket, and fry a golden brown in a pan of boiling fat. Take out the cutlets, put on kitchen paper to drain, take pieces of the feelers (antennae) of the lobster and stick a piece into each cutlet to imitate a bone. Milk can be used instead of water for the sauce. KEDGEEEE (English). ^ pound boiled fish, 2 eggs, 1 pound rice, ^ teaspoon salt, 2 ounces butter. Little cayenne pepper. MEATS, FISH, Etc. 145 Wash and boil the rice; boil the eggs very hard; break the fish into pieces, carefully taking out the bones. Cut the whites of the eggs into small pieces. Melt the butter in a saucepan^ add the rice/ whites of eggs^ fish, cayenne and salt; mix well together, sprinkle the yolks of the eggs over and serve on a hot dish. — F. L. M. OYSTERS ATs^D MACAKOm. Boil macaroni in salted water until tender ; butter a deep dish, put in a layer of macaroni, over this a "layer of oysters, seasoned with salt, pepper, a little lemon juice, and liberal bits of butter: cover with macaroni. Strew top with bread or cracker crumbs and butter. Pour over all two eggs and one cnp of milk. Bake. — Mrs. Chas. A. Silberzahn. SCALLOFED OYSTERS. Fill a buttered dish with alternate layers of cracker crumbs seasoned with bits of butter, and oysters seasoned with salt and pepper, having the last layer of crackers. Strain the oyster liquor, pour on top, add milk until it can be seen on the surface. Bake about three-quarters of an hour. — Mrs. Joseph Ott. 146 WEST BEND COOK BOOK SALMON LOAF. lieinove ilie bones, skin and oil from two cans of salmon; add two eggs, half cnp of bread crumbs, salt and pepper to taste. Mix and chop in an earthen bowl. Pack in a buttered dish and steam tlirce-quarters of an hour. When cold, run a knife ai'ound tlie disli and the loaf will slip out easily. —Mrs. A. M. Bowen. SALMON LOAF. Mix one can salmon, four eggs beaten light, four table- spoO'Us melted butter and one-half cup cracker or bread crumbs to a smooth paste. Steam one hour and serve with the following ^ SAUCE. One-half cup sweet milk, thickened with a small table- spoon of flour, one tablespoon of l)utter, one tablespoon of cat- sup, a little nutmeg or mace, a very little cayenne pepper and salt to taste. Just before taking up arid a well beaten egg;, boil a minute and pour over loaf. — Mrs. R. S. Lynch. SCALLOPED SALMON. Fill a shallow baking dish with alternate layers of canned salmon and coarse cracker crumbs, seasoning each layer of cracker crumbs with a little butter, pepper and salt, and pour MEATS, FISH, Etc. 147 over the top (which should be cracker) enough milk to moisten the whole. Bake in a quick oven until a golden brown. —Mrs. C. A. Weil. SCALLOPED SALMON. 2 cups; milk, 1 cup salmon, f cup flour. Butter, pepper and salt. Thicken the milk with the flour to the consistency of thick milk gravy ; break up the salmon and mix slightly with the butter, pepper and salt, add to the gravy, put buttered cracker crumbs on top and bake. — Mrs. A. Gordon. SALMON IN A MOULD. 1 can salmon, 4 eggs, 4 tablespoons melted butter, ^ cup cracker crumbs. Season witli salt, pe])per, minced parsley, and, if liked, a* little celery. Drain the liquor from the salmlon, remove the bones and skin, chop fine and rid) the butter into it until smooth, tlien add seasoning, the well beaten eggs and cracker crumbs. Mix thorouglily, steam one hour in a buttered mould and serve wdtli tlie following sauce: 1 cup milk, 1 tablespoon butter, 1 tablespoon corn starch, 1 teaspoon catsup, Licjnor from the salmon, 1 egg. 148 WEST BEND COOK BOOK Boil the milk and thicken with cornstarch; add salmon liquor, butter, catsup, and lastly, very carefully, the egg. Boil one minute. Turn salmon out of mould and pour sauce around it. — Mrs. P. W. Hams. CEEAM SAUCE FOE SALMON. Let one cup of cream, sour or sweet, come to a boil, add yolks of three eggs beaten with half cup of vinegar, let come to a boil again, remove from the fire and stir until cold. — Miss Lillian Dangers. TUBBOT A LA CEEME. Parboil fish, remove skin and bones. Prepare a sauce with one quart milk, one-fourth pound butter, salt and pepper to taste, two yolks, little j^ai-sley and thyme and one small onion. After cooking strain, then put fish and sauce in a bak- ing dish in alternate layers, grate a little cheese over the top and over the cheese put a layer of bread crumbs, then pour the remaining sauce over and bake one-half hour. —Mrs. W. E. Bennet. MEATS, FISH, Etc. 149 TUEBOT. Boil a white fish or trout, weighing about four pounds; pick from the bones ver}^ fine; make a sauce of one quart of milk into which has been cut two small onions, a little parsley, celery or celery salt, a small piece of butter, salt and pepper, thickened with two tablespoons of flour ; when well cooked in a double boiler, add the yolks of two eggs and strain; fill a pudding dish with alternate layers of fish and sauce, cover- ing the top with bread crumbs and small pieces of butter; set it in the o\^en until the top is browned, then serve at once. Any remnants of baked or boiled fish can be used in this way, making quantity of sauce to correspond with that of fish. —Mrs. S. S. Barney. BAKED EGGS. Break eight eggs into a well buttered dish, season with pepper, salt, a little butter and two tablespoons sweet cream. Bake twenty minutes. EGG CUTLETS. Boil eggs twenty minutes, and when quite cold, shell them and cut in two lengthwise. Have ready one tablespoon butter melted and on a hot plate, add to it a little salt and 150 WEST BEND COOK BOOK pepper; one egg beaten witli one tal)lespoon cold water, on another plate, and fine dry bread crundjj^ on still anotlier. Dip the egg halves first in the melted 1j utter, then in ogg, tlien in crumbs, and fry in dee|) fat. Serve with enrrie. EGU ^riM BALES. Beat six I'ggs lightly witli fork till well mixed ; add one and one-half enps milk, one teaspoon salt, a little pepper, one teasi)oon minced parsley, one-fonrtli teaspoon onion juice; stir all well, pour into Avell buttered moulds — this quantity will fill eight — set the moulds iu pan of hot water and cook in mod- erate oven nntil firm, about twenty minutes. Serve with either cream or tom'ato sauce. MUSTAIM) EGGS. Boil tlie eggs hard and shell them ; brown one large table- spoon of sugar in a frying pan; mix one tablespoon of flour with one-fourtli cup vinegar, one tablespoon prepared mus- tard, one-half cup cream, or one tablespoon of salad oil, and stir into the browned sugar: season with nutmeg, cloves and allspice and boil fifteen minutes. Pour over the eggs and serve hot. ' — Mrs. A. Ilusting. MEATS, FISH, Etc. 151 PIC]S'IC EGGS. 12 eggs, salt, pepper, 4 teaspoons vinegar, 8 tablespoons meat, chopped 4 tablespoons catsup. veiT fine, Boil eggs hard, shell, cut across in halves, removing ^-olks; mash yolks, add the other ingredients. Worcestershire sance may be used instead of catsup, if preferr,ed. Mix well, fill the whites with the mixture and pin the hab'es together with a toothpick ; serve as soon as tlie acid discolors the white — in a few hours. Place in glass jar to carry to picnic. — Minnie Col well. FILLING FOR EGGS. G powdered yolks, 2 or 3 drops onion juice, 2 tablespoons butter. Salt and pepper to taste. 1 teaspoon cream, FILLING No. 2. 10 powdered yolks, 2 teaspoons salt, 1 teaspoon dry mxistard, 1 teaspoon black pepper. Fill, put halves together and wrap in tissue paper. OMELET. Six eggs, six tablespoons milk, little salt. Give yolks twelve beats, add milk, salt and whites of the eggs, stiffly 152 WEST BEND COOK BOOK beaten, pour at once into a very liot buttered spider and bake in quick oven about five minutes. Tf desired, lay jelly or grated ham or cheese over half of omelet, fold over, place on a hot platter, sift powdered sugar over and serve at once. — Addie Seymour. OMELET. 3 eggs, 8 tablespoons milk, Butter, J size of egg, Salt and pepper Beat butter with the yolks, add milk and beat again, add salt and pepper; beat whites stifi' and add last; place butter, size of walnut, in a frying pan, turn the mixture in and when just set, run knife round edge and lap it; cook until it will slip out easily on a platter. — Mrs. Charles TjA'ou. SCRAMBLED EGGS. Break six eggs into a dish, season with salt and pepper, turn into a hot skillet containing one tablespoon butter. Stir eggs briskly one way for four or five minutes, turn over toast and dish up. A little cream may be heated in the butter before adding the eggs. — C. C. Chafing Dish. "When art and nature join, the effect will be Some nice ragout or charming fricassee." CHEESE TOAST. 1 cup cheese -J teaspoon mustard, 1 cup milk, 2 egg yolks, h teaspoon salt. Little red pepper. Put cheese, cut in bits, and milk over in double lioiler; when cheese is melted, add beaten yolks and seasoning, cook lightly ajid serve at once on (oast. — Mrs. TI. B. Hitz. OMELET. 1 tablespoon flour, 4- eggs, ^ cnp milk. Pinch of salt. Stir flour and salt into the milk, add well beaten yolks, then the whites, beaten stiff; pour into a bnttered skillet, cook five minutes and serve hot. One cup of milk may be used. — Frances Dunham. 154 WEST BEND COOK BOOK CREAMED OYSTERS. 1 pint sweet cream, I tablespoon fioiir, 1 quart oysters, Salt and pepper. Butter size of walnut. Celery salt or juice. Put all except oysters vn chafing dish, let oysti'rs come to a boil in their own juice, then drain and turn them into the cream. Serve on slices of hot buttered toast. — Mrs. S. S. Barnev. PANNED OYSTERS. 1 pint oysters, 3 or 4 stalks celery, 1 tablespoon butter, Ijittle cayenne pejjper. 1 teaspoon salt. Fry slowly for a few minutes the butter, salt, pepper and celery (cut into small pieces), then add the oysters and their juice; after stirring well, cover closely and cook two or three minutes, or until the oysters are plump. Pour over buttered toast and serve at once. — Mrs. Emit C. Pors. OYSTERS ON TOAST. 1 (juart oysters, 1 tablespoon flour in Butter size of egg, 1 teacup mill<:, Salt and pepper, 1 egg (beaten). CHAFING DISH 155 Lay oysters on a cloth to dry, melt butter in a frying pan and when browned add the oysters: as soon as they begin to cook add_ milk containing flonr, salt and pepper; let boil np, then take from the fire and add the egg. Pour over hot l)nt- tered toast on a warmed platter. TOMATO IIAREBIT (English). 1 large tomato, ^ teaspoon salt, 1 ounce butter, Pinch of pepper, 1 ounce grated cheese, -J teaspoon lemon juice. 1 teaspoon catsup. Cook the tomato and butter in a small stew pan until the tomato is tender, then press it through a sieve; return the pulp to the pan, add the other ingredients, stir together until the mixture is hot, but do not let it boil. Serve on buttered toast. WELSH RAREBIT. 1 pound cheese (grated), -i cup cream, i teaspoon cayenne pepper. Salt to taste. Put cheese, pepper and salt in the chafing disli, stir when it begins to melt and add tlie cream; stir until smooth, but do not boil. Pour over toast or salted wafers. — Mrs. Ralph H. Norris. 156 WEST BEND COOK BOOK WELSH KAREBIT. J pound cheese (cut fine), 1 teaspoon made mustard, i cup cream. Pinch of cayenne pepper 1 large spoon butter, Tjittle salt. 2 beaten eggs. Boil all together and serve on hot toast. — Mrs. Sophia Bordoe. Desserts. "Viands of various kinds allure the taste, Of choicest sort and savour." APPLE CPIAPLOTTE. 1 qiiart apples, 1} cups bread crumbs, 1 tablespoon butter, 1 lemon rind. J cup sugar, Stew the apples until soft, then add the butter and sugar and strain. Line a buttered pudding dish with browned bread and fill with alternate layers of bread crumbs and apples, having the last la^^r of crumbs. Grate the lemon rind over and after broAvning in the oven, serve with sugar and cream, or a hard sauce. — Mrs. F. C. Winkler. APPLE DUMPLIN-G. 1 pint flour, 1 tablespoon lard, 1 teaspoon cream tartar, 4 teaspoon soda, I teaspoon salt, Sift the flour, cream tartar and salt together, rub in the lard, add the soda dissolved in Avater, then add enough sweet 158 WEST BEND COOK BOOK milk or water to make a little stiff er than biscuit dough; roll out a little thicker than pie crust, cut into squares and put into the center of each a nice sour apple, pared and cored. Fill the hole left by the core with sugar, a bit of butter and a clove. Bring the corners of the dough together, pinching well to make a firm ball; tie in loose cloths which have been dipped in hot water and floured on the inside. Boil one hour. Serve hot with sweet cream, or butter and sugar. Nice also baked or steamed. — Elizabeth Dunham. API'LE rUDDII^^G. Pare four good-sized juicy apples, the more tart the bet- ter; cut into eighths, put into a pudding dish and pour in hot water to the depth of half an inch. Add enough sugar to sweeten the apples, a pinch of salt, a little grated nutmeg and butter, the size of a hickory nut. Put on the back of the stove to simmer while stirring a plain cake batter made of f cup of sugar, 1| cups flour, 1 tablespoon butter, 1 heaping teaspoon baking 1 egg, powder. § cup cold water, Pour this batter over the hot apples and bake in a quick oven. Sen^e with cream and sugar. This pudding is delicious and inexpensive, and a great favorite. —Mrs. C. A. Weil. DESSERTS 159 BERl^Y PIJDDIiVG. D tablespoons sugar, I'loiir to make stiit' batter, 2 tablespoons butter, 1 even tablespoon baking 3 eggs, powder, ^' eup of sweet milk, • 1 pint fresb beri-ies. Baking poAvder and berries should be stirred into the ilour. Steam forty minutes. — Mrs. Cole. BI.ACK PUDDING. 1 (piart blueberries, 1 five-cent loaf baker's 1 pint water, wheat bread. 1 eup sugar, Stew the berries, water and sugar together ; cut the bread into thin slices and spread with butter. Then fill a pudding dish with alternate layers of the bread and hot berries. Serve with rich, sweet cream when perfectly cold. Any other small berries may be used. — Mrs. Sophie Bordoe. BlIEAD PUDDING. 1 pint bread crumbs, 1 teaspoon nutmeg, 1 quart milk, 1 tablespoon butter (soft), 2 eggs, ■ 1 cup raisins, I cup sugar, 1 teaspoon salt. Cinnamon may be used instead of nutni'eg, and one square of chocolate instead of the raisins. Bake one hour and seiwe with the following 160 WEST BEND COOK BOOK SATJCE. ^ cup butter, TJttle lemon. l pound sugar, Vanilla or nutmeg flavor. — Mrs. Barbara Seevogel. BEOWN PUDDIiVG. 1 cup New Orleans molasses 1 teaspoon soda, f cup butter, 1 cup seeded raisins, 1 egg, l^inch of salt and little grat- 1 cup sweet milk, ed nutmeg. '6 scant cups flour. Steam three hours. Serve with a rich egg sauce. — Mrs. J. H. Sinclair. CARAMEL PUDDING. Stir four tablespoons of sugar irra pan over a moderate Are until melted, being careful not to get it too dark; then divide into six parts, put each part into a cup, turning the cup until the bottom and part of the sides are covered with the caramel. Beat three eggs and four tablespoons of sugar, add one-half cup of milk nnd one teaspoon of vanilla; then divide it into six parts, turn each part into a cup containing caramel, set the cup? in a pan of warm water and bake in a moderate oven until the pudding is firm. Turn out of the cups as soon as done. Serve cold. — Marie 0. Wehle. DESSERTS 161 CARAMEL PUDDING. Brown one cup sugar in a spider, add one quart milk and thicken with two level desert spoons com starch made smooth in a little milk. Serve very cold with cream. — Mrs. Howarth. CHOCOLATE FUDDINC. 1 pint milk, 2 tablespoons grated 1 heaping tablespoon corn- chocolate, starch, ^ teacup sugar. Boil the milk, add the other ingredients, boil until it thickens, turn into moulds, and let cool. Serve with whipped cream sweetened and ilavored to taste. —Mrs. H. Rolfs. CHOCOLATE PUDDING No. 2. 1 quart sweet milk, 5 eggs, 3 ounces chocolate, 1 cup sugar. Scald the milk and grated chocolate; when cool add the beaten yolks and sugar. Bake about twenty-five minutes. Frost with the beaten whites of the eggs and brown in the oven. Serve cold. — Amanda Franckenberg. 162 WEST BEND COOK BOOK CHOCOLATE BREAD PUDDING. 1 pint milk, 1 square chocolate (melted), 3 eggs, " 3 thin slices bread, f Clip sugar, ' Vanilla. Soal the bread in the milk, add the other ingredients, bake and serve with the following sauce: J cup butter, J teaspoon lemon, 1 cup powdered sugar, § teaspoon vanilla. 1 white of egg, Cream buttci' and sifted sugar, gradually add the white of the egg, beaten stiff, and flour. Serve very cold. — Mrs. Allen. CHOCOLATE CUSTAED. 8 egga, 8 teaspoons wliite sugar, 1 quart milk, 2 teaspoons vanilla. I tablet French chocolate. Beat tlie eight yolks and two whites of the eggt^ until light. Boil the milk; when boiling stir the cliocolate, sugar and eggs into it, })ut it in a clear pitcher in a pot of boiling water, then stir it gently, one way all the time, until it be- comes a thick cream. Strain when cold and add the vanilla, place in cups, beat the remaining whites of the eggs to a stiff froth, sweeten to taste, beat well and place some of the frost- ing on the top of each cu]). — Mrs. Sophie Bordoe. DESSERTS 163 CITRONEX PUDDING (German). 1 pound sugar, 10 "platten" gelatine, 2 lemons, 4 cups hot water. 10 eggs, Dissolve the gelatine in the hot water, grate the lemons without the rind, stir tlje sugar, lemons, yolks of eggs and gelatine fortv-five minutes, then add the l)eaten whites of the eggs gradually and beat fifteen minutes. — Clara L. Kuechenmeister. COENI\IEAL PUDDING. 1 quart milk, 3 tahlespoons sugar, 3 eggs, salt, 3 tablespoons cornmeal. Scald the milk and while it is hot add the heaten eo^os and the other ingredients; stir until it boils, then l)ake one hour. Serve with butter and sugar. —Mrs. R. S. Lynch. CORNMEAL PUDDING No. 2. 5 tahlespoons yellow corn ^ cup molasses, meal, ' 2 tahlespoons sugar, 1 scant quart milk, 2 eggs, beaten, i teaspoon salt, ^ cup raisins, I teaspoon nutmeg, C/innamon and ginger to 1 tablespoon butter, taste. 164 WEST BEND COOK BOOK Stir the commeal into one cup of the milk. Scald the remaining milk and add the other ingredients, stirring in the cup of milk containing the cornmeal just before putting in the raisins. Bake in a moderate oven one hour. —Mrs. E. 0. 0. COK^ STARCH PUDDING. 1 quart sweet milk, . 1 cup sugar, 3 tablespoons cornstarch, 5 eggs, Little salt. Flavoring. Boil the milk, add the cornstarch, made smooth in a lit- tle cold milk, salt, sugar, beaten yolks and flavoring; pour into a mould, frost with the whites of the eggs and a little more sugar, brown in the oven and serve ice cold. "t" DARK PUDDING. 1 cup molasses, 1 teaspoon ginger, i cup butter, I teaspoon soda, 1 cup hot water, 14 cups flour. On no account add more flour. Bake half an hour and serve with the following sauce : ^ cup butter, ' 1 cup hot water, 1 cup sugar, Flavor to taste. 1 tablespoon cornstarch. Fruit juice in the sauce is very nice. —Mrs. 0. A. Weil. DESSERTS 165 DEI.MO.NICO PUDDING. 3 tablespoons cornstarch, G tablespoons sugar, 1 quart milk ; salt. Beat the yolks, add the sugar and beat again until very light. Mix the cornstarch with a little cold milk, add to the eggs and sugar, stir all into the hot milk and add salt to taste. When it has thickened well pour into a seiTing dish and place in the oven until fimv enough to bear the icing, then spread a layer of canned peaches over the top, beat the whites of the eggs to a stiff froth with ten tablespoons of powdered sugar, cover the peaches with this frosting and brown in the oven. — Agnes M. Haase. ES^PELLE PUDDING. 2 tablespoons butter, 1 even tablespoon baking creamed with powder, 2 J- tablespoons sugar, Flour to make consistency 3 well beaten eggs, of pound cake, J cup sweet milk, 1 cup finely chopped raisins. Steam thirty-five minutes and serve with sauce. — Mrs. A. Husting. ECONOMICAL AND FAVOIilTE DESSEPT. When the bread dough is ready to put into baking pans, pinch off enough at a time to make a common sized biscuit. Do not mix, but roll them into shape in the hand. Place on 166 WEST BEND COOK BOOK a buttered plate, let rise, then steam for half an hour. Serve hot with butter and maple syrup. —Mrs. E. W. Collins. FARTNA PUDDIIS'G (Gennan). 1 quart milk, 1 lemon (juice), ^ pound farina, J poimd almonds, 6 tablespoons sugar, 4 whites of eggs. Heat the m.ilk; when nearl}^ boiling stir in the farina slowly and boil until thick; add the sugar, lemon juice, almonds (cut fine), and beaten whites of the eggs; mix thor- oughly and serve cold with boiled custard. —Mrs. Alfred Weil. FIG PUDDING. I pound figSi, 1 teaspoon baking powder, J cup sugar, ^ teaspoon salt, 1 cup suet (chopped), Sweet milk to make soft 1| cups flour, dough. Cook the figs and sugar to a jelly with water enough to keep from burning. Mix the other ingredients all together, roll out, cover with the jellied figs, roll together like jelly cake and steam three hours. Serv^e with any plain pudding sauce. A most delicious dessert. —Mrs. W. S. Doig. DESSERTS 167 FIG PUDDI^TG No. 2. 1 pint suet, I pound figs (chopped fine), 1 quart bread crumbs ^ nutmeg, (scant), 1 egg, beaten, -i tablespoons moist sugar, 1 cup sweet milk. (3hop the suet fine, mix thoroughly with the bread ci'umbs aiid add the remaining ingredients in the order given. Steam four hours. Serve with sauce. —Mrs. 0. H. Ward. FIG PUDDING No. 3. 2 eggs, J pound suet, chopped fine, 1 cup sugar, 2 heaping cups soft bread i cup milk, crumbs, 1 pound figs., chopped fine, 1 teaspoon salt. Four into well greased mould and steam three hours. — Mrs. A. M. Bowen. FIG PUDDING No. 4. J pound figs, 6 ounces brown sugar, i pound suet, TAttle nutmeg, J pound bread crumbs, 2 eggs, beaten, 2 ounces flour. Little milk. Chop the figs and suet very fine, then stir all the ingred- ients together well in the order given, press into a buttered mould, cover with a thick cloth and boil four hours. Serve with sauce. 168 WEST BEND COOK BOOK GRAHAIM PUDDING. 1 cup butter, 1 cup sweet milk, 4 cup syrup, li cups graham flour, mixed 1 small teaspoon soda. with some wheat flour. Steam three to four hours, -i cup l)utter, 1 tablespoon flour, 1 cup liot water, 1 Pgg, 1 cup stoned raisins, 1 cup currants. Sauce for same 1 cup sugar, Flavor to taste. — Mrs. Sophie Bordoe. GILMLAM PUDDING No. 2. 1 cup buttermilk, 1 cup graham flour, 1 (jgg, I cup raisins, I cup syrup, 1 small teaspoon soda. 1 cup flour. Steam two liours without lifting the cover. vServe with 'weetened ci'eam. — Kathcrine M. Bowen. HAPTFORD PUDDING. cup suet, chopped flne, 1 teaspoon soda, 2 cups flour, J teaspoon salt, ^ cup molasses, J cup sweet milk, 1 cup raisins. DESSERTS 169 Mix in the order given, reserving part of the flour to dredge the raisins hefore adding them to the pudding. Pour into a well greased pan and steam one /and one-half hours. Serve with the following SAUCE. 1 cup sugar, 1 teaspoon cinnamon, 2 eggs. Butter size of a walnut. Beat all together and cook half an hour in a double boiler. — Mrs. P. W. Harns. FELL'S MOLiSSES PUDDING. 1 cup bread crumbs, 1 cup flour, 1 cup hot water, 1 teaspoon soda, 1 cup molasses, ^ cup stoned raisins, 1 egg. Spices to taste. Steam two hours. Serve with sauce. PEACH PUDDING. Put one pint canned peaches in a pudding dish, sprinkje with sugar, pour over this one quart of cornstarch custard, let cool and spread a generous suppl}^ of sweetened and flav- ored whipped cream over the top. Serve ice cold. — Mrs. Cole. 170 WEST BEND COOK BOOK PEACH PUDDING. Have a deep earthenware dish well buttered and sprinkled with sugar. Cut one-half loaf of stale bread into thin slices and butter them: fill the dish with alternate layers of bread and sliced fre.sh or canned peaches (sprinkle with sugar if fresh), having a layer of bread on the top and on the bottom. Pour over the whole the following custard: J cup sugar, 3 cups milk, 3 eggs, Grated nutmeg. Set the dish in a pan of water and bake one hour. — Alma Happel. PLUM PUDDING. 1 cup suet, chopped, 1 teaspoon nutmeg, 1 cup molasses, 1 teaspoon cinnamon, 1 cup milk, 3 cups flour, I teaspoon salt, 1 cup raisins, 1 teaspoon soda, 1 cup currants. Stir part of the flour into the fruit before adding to the other ingredients, which should l)e mixed in the order given. Steam three hours. — Mrs. C. A. Weil. PIJJM PUDDING. 3 cups flour, 1 small teaspoon salt, I cup molasses, 1 small teaspoon soda, 1 piece lard, size of egg, 1 cofl'ee cup of milk. 1 cup chopped raisins. DESSERTS 171 Put in a form or bag made of thick cloth, and steam three hours. Serve with the following sauce: One tablesjDoon of flour stirred smooth with cold water, a pinch of salt, butter size of a hickory nut, half a cup of sugar, a little maple syrup and enough hot water to make a pint of sauce; boil, and grate in a little nutmeg. —Mrs. P. O'Meara. PLTJM PUDDING. 1 cup molasses, ^ teaspoon soda, J cup sugar, 1 cup chopped raisins, 1 cup butter, 24 cups flour, 1 egg, All kinds spices and pinch 1 cup sweet milk, of salt. Steam two hours. Serve with sour sauce. —Mrs. D. F. Bisbee. PLUM PUDDING (Eecipe from England). 2 pounds ground crumbs, 2 pounds raisins, cut fine, h pound currants, 1 pint milk or molasses, 1 pound brown sugar, 1 pound suet, ground, 1 nutmeg. This makes two puddings. 2 teaspoons cinnamon, 2 lemons, rind and juice, j pound candied orange peel, 8 eggs, 1 teaspoon salt. Steam eight hours. — Mrs. Cooper. 172 WEST BEND COOK BOOK PLUM PUD DIN a. 1 cup raisins, 4 eggs, 1 cup currants, 5 tablespoons molasses, 1 cup suet, 1 nutmeg, 1 cup bread crumbs, 1 teaspoon cinnamon, 1 cup sugar, 1 tablespoon flour. ^ cup sour milk, Chop the suet fine, mix the ingredients well together, put in a tin pail, set tlie pail in a kettle of hot water and boil four hours. Verv nice. —Mrs. C. H. Miller. CITRTSTMAS PLFM PUDDING. 5 cups flour, ?} tablespoons shred citron. I pound suet, IJ cups milk, J pound sugar, eggs, I pound butter, v teaspoon mace, 1 pound currants, 1 grated nutmeg, 1 pound raisins, l teaspoon cloves. After mixing well, pack in a greased mould and boil five hours. Decorate with holly. — Mrs. C. A. Silberzahn. ENGLISH PLUM PUDDING (Genuine). J pound suet, J teaspoon salt, ^ pound bread crumbs, J teaspoon cinnamon, ^ pound flour, | teaspoon ginger, DESSERTS 173 J teaspoon allspice, | pound apples, J nutmeg, 1^ ounces almonds, 1 pound currants, i pound sugar, ^ pound Valencia raisins, 1 lemon, i pound candied peel, J cup molasses, i pound figs, 4 or 5 eggs. Stone the raisins, chop the apples, suet, peel, figs and almonds separately, grate the rind and strain the juice of the lemon. Mix the ingredients in the order given, boil in a well floured cloth or basin six hours. This pudding may be divided into two; half may be boiled four hours and put aside until needed, when it must be boiled again two hours more. — Mrs. F. S. Maryon. PRUNE PUDDING. 20 prunes, stewed soft in 1 cup of the syrup, rich syrup, 5 whites of eggs. liemove the stones and chop the prunes fine, then add the syrup and the whites of the eggs, beaten stiff. Stir to- gether lightly and bake about twenty minutes in a moderate oven. Serve immediately with whipped creamj. —Mrs. C. A. Weil. QUEEN OF PUDDINGS. 2 cups bread crumbs, 4 egg yolks, beaten, 1 quart milk, 1 gi-ated lemon rind, 1 cup sugar, Butter, size of an egg. 174 WEST BEND COOK BOOK Mix and bake until well done; beat the whites of four eggs to a stiff froth and add one cup powdered sugar, into which has been stirred the juice of one lemon. Spread a layer of jelly over the i)udding, pour the whites of the eggs over this and put in the oven to brown. Serve with or without cold cream. — Miss Martha Miller Ott. KED GELATINE PUDDING (German). • -\ ''platton'' (cakes) .gela- ^ pint berry juice, tine. ^ pound sugar. Dissolve tlie gelatine in hot water, add the other ingred- ients, let cool, then beat one liour. Serve with cream sauce. — Clara L. Kuechenmeister. lUCK rLTDDI.VG. ^ cu)) well washed rice, 1 quart milk, I cup sugar, lAttle salt. ^lix, let stand one-half hour, then bake two hours or more, slowly at first, until tlie rice has softened and thickened the milk: then let it brown sliglitly. Serve hot or cold. Creamy and delicious. RICE PUDDliVG. Boil the desired quantity of rice in milk, add the yolks of four eggs, sugar to taste, little salt, about a tablespoon of cocoanut, and butter, size of a walnut. Bake an hour in a moderate oven. — Mrs. Lillian Dangers. DESSERTS 175 EOLY-POLY. Roll out a rich biscuit dough half an inch thick; spread with any fruit, fresh ©r preserved; fold over the dougli so the fruit will not run out; place in a steamer and steam one hour or a little more. Ser^'e with sugar and cream, or a rich pudding sauce. — Mrs. A. Husting. STsTOW PUDDI^'G. 1 pint l)oiling water, 1 cup sugar, , 2 tablespoons cornstarch, ^ whites of eggs. 1 lemon, rind and juice, P)oil the water, cornstarch, lemon and sugar until done, then add the whites of the eggs, beaten to a stiff froth, and stir until well mixed. Make a custard of the yolks and serve cold. — Mrs. Sophie Bordoe. SXOW PUDDING. 1 pint milk, 2 tablespoons suga,r, 1 tablespoon cornstarch, 2 whites of eggs. Pinch of salt, Boil the milk, stir in the cornstarch, made smooth in a little cold milk, the salt and sugar; when thickened add the beaten whites of the eggs, beat tlioroughly, remove from the fire, turn into a mould and serve with the following custard : 2 yolks of eggs, H cups sweet milk, 2 tablespoons sugar. Flavoring. Pinch of salt. 176 WEST BEND COOK BOOK Beat the yolks with the sugar and salt, add the milk and cook in a double boiler until creamy; flavor and serve ice cold. — Mrs. F. M. Schuler. STALE CAKE PUDDING. Fill a pudding dish with pieces of stale cake, different varieties, if possible. About half an hour before serving pour hot sour sauce over, cover and let stand until ready to serve. —Myrtle C. STALE CAKE PUDDIXG. 3 eggs, 1 teaspoon salt, ^ cup milk, 1 cup sugar, J cup" melted butter, 1 cup flour, ■J cup raisins, 2 cups grated or broken I cup currants, stale cake. 1 heaping teaspoon baking powder. Flavor with cinnamon, vanilla and a pinch of cloves. Put in a pudding dish or a small tin pail, leaving room for it to rise; then set it in boiling water and boil three hours or morp. — Mrs. Eliza Weil. DESSERTS 177 STEAMPTD PUDDING. ^ cup milk, -J teaspoon cloves, ^ cup molasses, i teaspoon nutmeg, i cup butter (m^ted). If cups flour, i teaspoon soda. Steam in a greased pan one and one-lialf liours and serve with the following SAUCE. 1 white of egg, 1 cup boiling water, 1 cup sugar, Nutmeg flavor. Beat the white of the egg stiff, gradually add the sugar, and when well beaten pour into the boiling water and flavor. — Mrs. G. Wenzel. STEAMED FEUIT PUDDING. Cover the bottom of a pudding dish half an inch thick with any kind of canned or fresh fruit. Cover with a batter made of one pint of flour, two teaspoons baking powder, milk enough to make as thick as cake batter, and half a teaspoon of salt. Steam half an hour: serve with sweetened cream. Nice steamed in cups. — Mrs. S. S. Barney. 178 WEST BEND COOK BOOK SUET PUDDIInCt. 1 cup suet, chopped fine, 1 cup raisins, 1 small cup molasses, 1 cup currants, 21 cups flour, 2h teaspoons baking powder. Sjuces to taste, Bake three-quarters of an hour.. SUET PUDDING. 1 cup suet, chopped fine, 3 cups flour, 1 cup raisins, 3 teaspoons baking powder, 1 cup sugar, 1 teaspoon salt Cut the raisins in halves, mix all together well and add enough sweet milk or water to make a soft dough, not a bat- ter. Roll in a cloth and steam two liours and a half. Serve with any sauce preferred. — Mrs. R. S. Lynch. SUET PUDDING. 2 cups suet, chopped, 1 teaspoon soda, 1 cup molasses, 1 cup raisins, 4 cups flour. Salt to taste. 1 cup sour milk, Steam three and one-lialf hours. — Mrs. McCabe. DESSERTS 179 TAPIOCA PUDDING. ^ cup tapioca, in Salt, 1 pint cold water, 6 eggs, 1 quart milk, 1 cup sugar, ^ lemon rind, 1 teaspoon vanilla. Soak the tapioca in the cold water half an hour, then put it in a sauce pan and boil slowly twenty minutes or until transparent : if it l3ecomes too thick add a little more water. Bring the milk, containing the yellow rind and salt, to the boiling point in a double boiler. Beat the yolks with the sugar, add to the milk, stirring until smooth and creamy, but not allowing it to boil; when thick remove from the fire, add the tapioca, blending thoroughly and pour into a pudding dish. Beat the whites of the eggs to a stiif froth with three tablespoons powdered sugar and the vanilla, then spread it over the pudding and brown lightly in the oven. Serve very cold. This pudding requires no baking and is delicious. —Mrs. C. H. Miller. TAPIOCA PUDDING. I cup tapioca, 3 tablespoons sugar, 1 pint milk, 1 teaspoon vanilla, 2 eggs, Soak the tapioca over night in water enough to cover ; in the morning heat the iuill^ to scalding point, put in the tapioca 180 WEST BEND COOK BOOK and boil until it becomes transparent, then add the yolks, which have been beaten with two tablespoons of the sugar, boil abont three minutes longer, then turn into a dish and when coolj flavor. Beat the whites of the eggs to a stiff froth with the remaining tablespoon of sugar, spread over the pudding and brown slightly; or, if preferred, cover with whipped cream, sweetened. Serve very cold. — Anna Flynn. GEE AM SAUCE. 1 egg, 2 cups whipped cream. 1 cup powdered sugar. Beat the white of the egg to a stiff froth, add the beaten yolk arid sugar, beat well, flavor with vanilla and add the cream last. —Miss Parloa. CREAMY SAUCE. Butter, size of egg^ 1 cup water, J cup powdered sugar. Flavor to taste. 1 teaspoon flour. Beat butter and sugar to a light cream ; add flour (made smooth in a little cold water) to the cup of water and cook until like thin starch, then pour slowly into the creamed but- ter and sugar. If the beating be not stopped the whole sauce will rise and be like sea foam. — Mrs. Forman. DESSERTS 181 EGG SAUCE. 3 cups sugar and 6 tablespoons boiling milk, 2 eggs beaten to a cream, 1 teaspoon vanilla. Serve at once. EGG SAUCE. J poiincl butter, 1 yolk of egg, J pound brown sugar, Little nutmeg. Cream the butter and sugar and stir over hot water until liquid, add the beaten yolk, stir until it thickens, then add the nutmeg. GOLPEN SAUCE. 3 egg yolks, 1. cup milk, 1 cup sugar. Butter, size of an egg. Boil and flavor to taste. — Mrs. K. Brewer. HAED SAUCE. Peel an orange in six even parts towards the stem end, pre- serving it whole, extract the iuice and mix it with a light, moist (Extra G) sugar to form into a ball, which place in the peel and serve. A lemon sauce may be prepared in the same wav. 182 WEST BEND COOK BOOK HARD SATJCE FOE HOT PUDDINGS, EICE, ETC. J cup sugar, I teaspoon lemion, vanilla, i cup butter, or little nutmeg. Beat sugar and butter to a cream and add flavoring. Keep on ice till very hard. — Selected. JELLY SAUCE. 2 tablespoons jelly, 1 teaspoon butter, 1 cup o{ water. Sugar to taste, 3 or 4 cloves, ^ teaspoon cornstarcli. Dissolve the jelly in the water, add cloves, butter, sugar and cornstarch dissolved in a little water, let come to a boil. Any other fruit jelly may be used. —Mrs. C. A. Silberzahn. LEMONT SAUCE FOR BOILED PUDDINGS. 2 lemons (juice), 1 teaspoon cornstarch, 1-J cups water, 2 yolks of eggs, 1 cup sugar. Boil all together, then add the beaten whites of the eggs. — Miss Amanda Franckenberg. LEMOX SAUCE No. 2. J cup sugar, 1 grated lemon rind, 1 tablespoon butter, 1 white of egg. Cream the butter and sugar, add lemon rind and well beaten white of the egg last. — Mrs. B. Lyon. DESSERTS 183 SAUCE. 1 cup milk, 1 CUT) sugar, 2 eggs, Flavor to taste. Pour the boiling uiilk over the creamed eggs and sugar; stir until thick and flavor. — Mrs. C. A. Weil. SAirCE No. 2. 2 tablespoons butter, ^' cup sugar, 2 even tablespoons flour. Pinch of salt, 1 pint boiling water, Nutmeg, vanilla. Melt the butter in a saucepan, take from the stove and stir in the flour to a smooth paste, add boiling water slowly, then the sngar and salt. Cook until smooth and clear, then grate a little nutmeg over the top and flavor with vanilla. — :Mrs. C. A. Weil. SAirCr^ FOP APPLE OP PICE PUDDING. 1 cup molasses, Ijittle salt, 1 tablespoon butter, 1 lemon (juice). Boil ten minutes. SOUP SAUCE. i cup brown sugar, Little salt, 1 cup water, 1 tablespoon vinegar, 1 tablespoon butter. Lemon extract. 1 tablespoon flour. Boil enough to cook the flour. 184 WEST BEND COOK BOOK SUPEKTOR PTTDDING SAUCE. 1 tablespoon butter, 1 lemon (juice), 1. cup sugar, 1 glass of water. 4 yolks of eggs. Cream the butter and sugar, add the yolks (beaten very light), and lemon juice; beat briskly ten minutes, pour in the water, stirring all the time: then set the mixture in a sauce pan of boiling water and stir until it becomes heated, being careful not to let it boil. — Mrs. P. W. Hams. PIES (Directions). In making pie crust use only ice cold ingredients and utensils, never mix with the hands, but chop the shortening (butter or lard) and flour together with cold silver knife, using ice cold water. To prevent the juice of the fruit in pies from oozing between the crusts, moisten a teaspoon of flour with enough water to make a paste and rub on the edge of the under crust; Avhen the upper crust is pressed down firmly, trimmed and pressed down again, the danger of the juice leaking between the crusts is removed. The white of an egg rubbed on the edge of the crusts will also prevent juice leaking from the pie. —Mrs. C. A. Silberzahn. PIE CRUST. 2 cups flour, 1 egg beaten with 1 cup butter or lard, 2 tablespoons cold water. — Mrs. W. A. Pors. DESSERTS 185 PIE CRUST m. 2. H cups flour, measured o tablespoons ice cold wat'.'r, before sifting, Little salt. ^ cup butter, or butter and lard mixed, PIE CRUST No. 3. 24- cups flour, 1 tablespoon larcl, J teaspoon salt, AV'ater to moisten. Sift salt and flour togL'tber, rub in the lard thoroughly and tlien add enough cold water to moisten the flour. This makes one pie with two crusts. It is an economy of time to rub enough lard, flour and salt together to All a large jar. Prepared in this way it will keep from fall until spring. When needed taks one handful for one pie crust, two for two crusts and moisten with water enough to roll out. — Mrs. Baker. PLAIN PIE CRUST. 5 cups sifted flour, ^ cup ice cold water, 1 cup lard, 1 teaspoon salt. BAKING POWDER PIE CRUST. 1 cup flour I teaspoon baking powder , 1 tablespoon lard, Ice cold water to make a Little salt, dough. 186 WEST BEND COOK BOOK ClfEAM PIE CRUST. Mix pie crusty not with lard and water, but with real cream;, and it agrees with the stonsach and suits the palate. TO BAKE A PIE. I'laee a pie in a very hot even, so hot the hand cannot be lield in it a moment, close the door for ten minutes, to raise the crust, then open the door and finish baking. Pies', baked ten minutes only, in this way, can be finished baking any day of the week and will taste like fresh pies. — Mrs. L. APPLE KirCIIEN. Roll coffee cake dough thin, pinch up the sides so as to hold filling, place in the tin, fill with apples chopped fine, sprinkle one cup sugar over the apples and pour one-half cup milk mixed with l)eaten yolks of two eggs over the sugar. Bake and when cool cover with whites of two eggs beaten stiff and sweetened; brown in the oven. — Mrs. Helen Simon. APPLE PIE. Ijine a pie plate with pie crust No. 3, fill with sliced sour apples, mix one teaspoon of flour with one cup of sugar, sprinkle over the apples, put on the top crust and bake about a half hour. Another nice way is to cook the apples first, sweeten, flavor with vanilla, bake in one crust and frost. — Anna Flynn. DESSERTS 187 BEKRY PIES. Pick over the berries and sprinkle slightly with flour; add ahoiit one cup of sugar to a quart of fruit. Do not spoil the fruit flavor by using spices. Bake with two crusts. — Mrs. Lincoln. CHEESE TARTS. 1 pint cottage cheese, 2 tablespoons butter, ^ ^R^s, Sugar to taste, h cup currants, Lemon flavor. 2 ounces almonds (chopped), A'ice for pies. Bake with one crust. CHOCOLATE PIE. 1 cup milk, 3 tablespoons cornstarch, i cup sugar, 1 egg yolk, i cup chocolate, 1 teaspoon vanilla. Cock all together, put in a baked crust, frost with the white of one egg, beaten to a stiff froth with a little sugar, and brown m the oven. Mrs. Rider CRANBERRY PIE. 1 large cup split berries, | cup water, 1 cup sugar, 1 tablespoon sifted flour. 188 WEST BEND COOK BOOK Stir well together and put into crust. Cover with an Tipper crust or witli criss-cross strips of pastry. —Mrs. Gillett. CREAM PIE. Make a good pie crnst and bake in a pie tin for under crust, and in a jelly cake tin for top cnist. For filling: Out of one pint of milk take onouo-li lo wet half a cup of flour, and boil the rest with two-thirds cup sugar, and yolks of two eggs; then stir in the ilour and boil three minutes. When cold, flavor with vanilla; illl l^oitom crust and cover with top one. Po not fill crusts until ready to serve. This nuikes two pies. — Minnie Wilmot. CREAM I^E Ko. 2. 4 beaten whites of eggs 1 teacup sugar. 1 pint cream, Cook over boiling uatcr. Mhen cool enongli, flavor and turn inio Itnked crnst. SOUR ClVAiUl VIE (IMLcious). 1 cup sour cream, ^ teaspoon salt, 1 cu}) sugar, ^ teaspoon cinnamon 1 cup stoned raisins t] teaspoon nutmeg, 1 egg, I teaspoon cloves. 1 tablespoon vinegar DESSERTS 189 Bits of fruit can be addod, though the pie is very rich without. Bake with upper and under crust. — Mrs. Ida Sexton, SOUR CREAM PIE. 1 cup sour cream A little nutmeg, 1 egg, Raisins or currants 3 tablespoons sugar, Bake with two crusts. — Sarah Lewis. CURRANT PIE. 1 cup ripe currants, 1 tablespoon flour, 1 cup sugar, 2 eggs. 2 tablespoons water. Mash the currants, add sugar, water, flour and beaten yolks. Bake with one crust and frost with the whites of the eggs and two tablespoons of sugar. Cherry pie is nice made in the same way. — Miss Nina Hoag. CUSTARD PIE. Line a deep pie plate with crust and add the following filling : 1 pint milk, 3 tablespoons sugar, Pinch of salt, Flavor to taste. 3 eggs, — Mrs. C. A. Silberzahn. 190 WEST BEND COOK BOOK FRUIT CUSTAET) PIE (Fine). Line a pie tin with crust, cover with nice fniit of any kind, fill with a rich custard and bake. — Sarah Lewis. GllEEX TOMATO PIE. 6 peeled, sliced tomatoes, 1 small piece butter, J cup vinegar. Sprinkle with flour and all- 1 cup sugar, spice. Bake with two crusts in moderatel}^ hot oven. — Mrs. R. S. Lynch. JEIJ.Y PIE (Southern). i cup butter, ^ cup jelly, -J cup sugar, 1 teaspoon flour, 2 eggs, . 1 teaspoon vanilla. -| cup cream. Cream butter and sugar, add the other ingredients in the order given. If jelly is sour use one cup sugar. This filling is for one pie and is very delicious. — Mrs. C. A. Weil. KASE KUCHEN. 2 cups cottage cheese. Pinch of salt, 1 cup cream, 4 eggs. Stir well together. Roll out kuchen dough like thick pie crust, spread in kuchen tin, put in the above filling, grate cinnamon over the top and bake at once. — Mrs. Lutzen. DESSERTS 191 LEMOK PIE. 1 lemon, 2 tablespoons flour, 1 coffee cup sugar, ^ cup milk. 2 eggs. Grate the lemon rin<], squeeze out the juice, then chop the remainder fine. Beat yolks and sugar, add the lemon, flour ajid inilk, pour into a tin lined witli rich ciiist and bake. Beat the Avhites of the eggs to a stiff froth, add one table- spoon sugar, spread over the pie when done and brown slightly. / — Mrs. S. S. Barney. LEMON PIE No. 2. 2 tablespoons cornstarch, Butter, size of egg, 2 cups boiling water, 2 lemons, 2 cups sugar, 3 eggs. Eub the cor^j starch smooth in cold water, then stir the boiling water into the starch, add the sugar, butter, grated rind and iuice of the lemons, and ^\hen nearly cool add the yolks and one of the whites of the eggs beaten together. Beat the remaining whites of the egg?» with two tablespoons sugar, spread over the ])ies after they are baked, sprinkle with ?iigar and brown a few" minutes in the oven. — Mrs. B. Fairbanks. 192 WEST BEND COOK BOOK LEMOIST PIE Xo. 3. Line a pie plate with crust and add the following filling : IJ lemons, 2 tablespoons flour, 1 cup sugar, ^ cup mdlk. 2 yolks of eggs, Mix and bake. Take the beaten A^^hites of the eggs, add powdered sugar to taste, and a pinch of salt, spread over the top of the pie and set in the oven to brown. — Mrs. Chas. A. Silberzahn. LEMON PIE No. 4. Line a tin with flaky cmst, pricked with a fork, and bake. Then add the filling : 1 cup boiling water, ^ cup cold water, 1 cup sugar, 2 eggs. Butter, size of walnut, 1 lemon. 2 tablespoons cornstarch, Boil the cup of water, sugar and butter together then add the cornstarch wet with the cold water, the beaten yolks, the juice and a very little of the rind of the lemon. When thoroughly cooked, fill the crust and cover with a meringue made with the whites of the eggs, two tablespoons sugar, and a little lemon juice. Bake imtil a delicate brown. — Frances E. Ott. DESSERTS 193 LEMON PIE Xo. 5. 2 lemons, juice and grated 1 cup water, rind, 1 heaping tablespoon corn- 1 cup sugar, starch. 5 eggs, reserve three whites for frosting. When this is baked, cover the top with a frosting made of the three whites of the eggs and six tablespoons powdered sugar. Brown delicatel3\ — Mrs. A. Husting. LEMON PIE No. 6. 1 tablespoon cornstarch, 1 teaspoon butter, 1 cup sugar, 1 large lemon, 1 cup boiling water, 1 egg. Mix the large tablespoon of cornstarch with the sugar, pour the scant cup of boiling water over, boil five minutes, then add the butter, juice and grated rind of the lemon and the beaten egg. Eill a baked crust and frost. — Mrs. Charles Handke. LEMON CRUMB PIE. i tablespoon melted butter, 2 eggs, 1 J pints cold water, 1 pint bread crumbs, 1 large lemon, 1 cup sugar. ]h ^\'hich has been dipped in cold water, with alternate layers of fruit and sugar ; then make a lemon gelatine as follows : 1 pound sugar, 4 lemons (juice), and a lit- 1 pint boiling water, tie cherry juice. 1 )jox gelatine. Set the dish containing the gelatine on the stove and stir in the boiling water until dissolved, then add the sugar and juices; when cool, pour over the fruit and set in a cool place until it all becomes a solid mass. — Mrs. G-. P. Boden. MAPLE SYRUP PARFAIT. 4 yolks of eggs, 1 pint cream, beaten, Ij cups maple syrup, 1 pound English walnuts. Beat the yolks to a cream, add the maple syrup, put in a double boiler and cook to the consistency of custard, then remove from the fire and let get perfectly cold. (This part may he made the day before serving, if desired.) Add the cream and the chopped nuts. Pack in ice and salt four hours. — Mrs. Paul Rix. 208 WEST BEND COOK BOOK EOTHE GRUETZE (German). Boil five parts berry juice (fresh is best), one part sago and sugar to sweeten, for thirty minutes'. Serve with cream and sugar or any cream sauce. — Clara L. Kuechenmeister. STRAWBERRY SPOXGE. i box gelatine, 3 whites of egg^, 1 pint milk, Pinch of salt, ^ cup sugar. Flavoring. Soali the gelatine in the milk half an hour, then dissolve by stirring over boiling water half an hour; remove from the fire and when cool add the sugar, beaten whites of the eggs, salt and flavoring; the strawberries may be added at this point and the whole placed on ice to harden, or the sponge may be made separately, dished in glasses, and the berries, well sweetened, placed on the top. — Mrs. W. A. Gilbert. ICE CREAM. 2 quarts fresh milk, 1 quart cream, 1 package Knox gelatine, 4 beaten whites of eggs, 2 cups sugar, Vanilla. Heat one quart of the milk and dissolve the gelatine and sugar, then strain and add the rest of the milk, cream and whites of the eggs. When fruit cream is desired put the above mixture into the freezer, turn until it begins to freeze then add crushed fruit or juice, sugared, instead of vanilla. Nice with one can pineapple, one pint of peaches, and one cup strawberry juice. — Mrs. Arthur Franckenberg. DESSERTS ^09 ICE CREAM No. 2. Boil one quart of milk; when almost boiling add flonr enough dissolved in niillc, to make a thin milk gravy; then boil it twenty minutes, stirring constantly; add one and one- half ciijDs sugar and let boil np, then strain and set away to cool. When cold, add more sugar if needed, one pint of cream, the well beaten whites of four eggs and two tablespoons of vanilla. Freeze. —-Elizabeth Dnnham. ICE CEEAM No. 3. 1 q uart milk, 2 yolks and 6 whites of eggs^ 1 quart cream, beaten separately. Sugar and flavor to taste. Pack and freeze. • — Mrs. Charles A. Silberzahn. ICE CREAM No. 4. 3 cups sugar, 1^ quarts cream, 2 eggs, Flavoring. 1} quarts milk. Freeze. ICE CREAM No. 5. 1 cup sugar, 1 quart milk, 4 eggs, 1 pint cream. ^ Beat the sugar and eggs together, then cook in the milk in a double boiler and strain; when cool add the cream and flavoring, then freeze. — Mrs. A. Husting. 210 WEST BEND COOK BOOK ICE CEEAM No. 6. Cook three beaten eggs in a quart of boiling skim milk in a double boiler, sweeten^ flavor and let stand over niglit; in the morning add one pint of cream. Freeze. — Miss Clara Jones. ICE CREAM No. 7. 1 quart cream and milk, 2 whites of eggs', whipped, 1 teaspoon flavoring, Freeze. TVo and one-half quarts cream and milk when frozen, makes one very full gallon. Three pints mal?:es fif- teen dishes. CHOCOLATE ICE CREAM. o pints milk. Pinch of salt, 5 eggs, i cake Baker's chocolate. Sugar to taste, 1 pint of cream ; vanilla. Heat the milk in a double boiler and add the yolks of the eggs, beaten light with sugar, and salt. If it does not thicken readily add a very little cornstarch, stirred smooth in milk. Stir the custard constantly to keep it smpoth. When cooked, remove from the fire, stir in the melted chocolate and set away to cool. Just before freezing, mix the custard, cream, beaten whites of the eggs, and flavor with vanilla. More cream DESSERTS 211 may be used, but a pint makes it good and rich. Use only Baker's chocolate, as no other will mix smoothly with the cus- tard. If the custard is not perfectly smooth, strain before adding the cream. — Sara Barney. COCOANUT ICE CREAM. 1 quart cream, 1 large cocoanut, 1 cup sugar, 1 white of egg. Whip the cream stiil', mix with the sugar and cocoanut, grated fine ; wlien partially frozen, add the beaten white of the COFFEE ICE CREAM. 1 pint new milk, 1 pint cream, J pound coffee (f Java and 1 heaping cup sugar, ^ Mocha), 2 whites of eggs. Pour the milk into a double boiler, add the coffee, let come to the boiling point, remove from the fire and strain through cloth. Let stand in a cool place and wdien cold add the whipped cream, sugar, and wdiites of the eggs beaten to a stiff froth. Pour in the freezer and pack. — Lillian Dangers'. EXCELLENT ICE CREAM. 1 quart milk. Flavoring, 1 cup sugar. Sugar to taste, i cup flour, 1 quart cream. Heat the milk and sugar in a double boiler, add the flour, let almost boil, then strain through a sieve; when cold flavor, sweeten, and add the cream. Freeze. — Mrs. Claire Foster. 212 WEST BEND COOK BOOK HOT CHOCOLATE SAUCE FOR ICE CREAM. 1 pound brown sugar, | pint fresh sweet milk, 2 ounces bitter chocolate, 1 ounce best butter. Boil together until it forms a soft ball when dropped in cold water. Pour hot over each dish of cream. — Mrs. Gr. A. Boden. MAPLE ICE CREAM. 2 cups maple syrup, 1 quart cream. 2 eggs. Cook the syrup until it hairs, then stir until cool, add the beaten voiles, cream and the beaten whites of the eggs. Freeze. y.APJiE SYRUP ICE CREAM. 1 cup milk, 1 pint maple syrup. 1 pint cream, whipped, Freeze. — Mrs. P. W. Harns. LEMO.\T ICE. 1 quart water, 6 lemons. 1 pint sugar Boil the water and sugar, then add the juice of all the lemons and the grated rinds of two, being careful 'not to grate the bitter part. Pack and freeze. DESSERTS 213 ORA]^0E ICE. 3 ])ints water, 6 lemons, 1 pound sugar, 6 oranges. Boil the water and sugai; to a syrup, then cool and add the juice of the lemons and oranges and the rinds of two lemons. Pack and freeze. — Amanda Franckenbcrg. STRAWBEREY ICE. Hull and Avasli two quarts of very ripe strawberries, put them in a large bowl with a large cup of sugar, mash and let stand half an hour, then add a quart of cold water and the juice of three lemons; strain and freeze. —Mrs. W. A. Gilbert. LEMON MILK SHERBET. 2 large lemons (juice), 1 pint sugar, 2 lumps loaf sugar, 1 quart milk. Rub the lemons well with the lumps of sugar, squeeze the juice of the lemons over all the sugar and let stand one hour. Add the milk just before freezing. — Mrs. Gilma.n. LEMON MILK SHERBET No. 2. 2 quarts milk, 1 pint cream, 1 tablespoon flour, J- pint water. Sugar to taste, 1 pint sugar, Vanilla flavor, G lemons (juice), 214 WEST BEND COOK BOOK Boil the milk, thicken with the flour made smooth in a little cold water, sweeten to taste, remove from the fire and when i^artially cool add the vanilla and cream, then put it in the fj'cezer and when it begins to freeze add tlie water, sugar and lemon juice. If other frait is used in addition use only three lemons. — Mrs. B. M. Custis. PINEAPPLE SHERBET. 1 quart grated pineapple, 1 quart cold water, 1^ pounds sugar, 2 lemons (juice). Stir over tlie fire until the sugar is dissolved, then let stand one-half hour, strain and pour into the freezer; when it begins to stiffen add tlie A\^hite of one egg, beaten with one tablespoon of fine sugar, and turn the handle of the freezer a few times. Pack and allow to stand a few hours. — Amanda Franckenberg. STRAWBEEKY NECTAE (Delicious). :l quart strawberries, 3 pints water, 1 lemon, | pound powdered sugar. 2 tablespoons orange juice, Mash the strawberries, add the juice of the lemon, orange juice and water; let it stand three hours, then strain it on the sugar and stir until dissolved. Serve ice cold. Cherry nectar may be made in the same way by substituting cherries for strawberries. — Mrs. F. Ijaucr. Cakes. "Now good digestion wait on appetite and health on both." ALMOND CAKE. 8 eggs, I lemon (juice and rind), 1 enp sugar, :1 ])ound citron, 1 cup grated crackers, 1 cup sweet almonds. Stir the j^olks of the eggs with the sugar for half an hour tlien stir in the crackers, lemon, citron and almonds. Beat whites of eggs and stir in lightly. Bake half an hour. — Marie Klumb. ALMOND CAKE. C) eggs, beaten separately, I pound grated almonds, 1 cup powdered sugar, 1 teaspoon baking powder. Stir yolks and sugar together, add almonds', baking pow- der and, lastl}^, wdiites of eggs, — Mrs, F. Lauer. 216 WEST BEND COOK BOOK AISTGEL CAKE. 1 cup flour (scant), 1 cup walnuts (cut), 1 cup sugar (scant), 1 cup elates (cut), 1 teaspoon baking powder, 4 eggs, beaten separately — i\rrs. J. Wiley, Hartford. ANGEL CAKE. 8 whites of large eggs', IJ cups granulated sugar. Pinch of salt. Flavor to taste, J teaspoon cream tartar, 1 cup flour. Sift, measure and set aside, tlic sugar and flour; add the salt to the egg, whip to a foam, add the ci^am tartar, whip very stiff, add sugar, beat, add flavor, beat, then fold in the flour lightly. —Mrs. W. E. Wolfrum. AlS^GEL FOOD. i cup sugar, J teaspoon cream tartar, J cup flour, whites of eggs. Sift large measure of sugar and small measure of flour with the cream of tartar several times; then fold in lightly the beaten whites of the eggs, flavor and bake forty minutes. —Miss Nellie White. CAKES 217 ANGEL FOOD. 11 whites of eggs, fresh and 1 tumbler flour, sifted four very cold, times; add H tumblers pulverized 1 teaspoon cream tartar to sugar, flour and sift again. Measure flour after it is sifted the last time. Sift the sugar and measure. Beat the eggs to a stiff froth, add the sugar (lightly), flour and one teaspoon flavoring. Do not stop beating until it is in an ungreased pan to bake. When baked one hour, turn pan upside down to cool. APIUCOT CAKE. I pound butter, 1 teaspoon baking powder, 1 pound sugar, 1 layer apricots, 2 eggs, -J pound blanched almonds, 1 pound flour, J pound powdered sugar. Cream the butter aiid sugar, add the eggs' one at a time, and the flour, containing the baking powder, a little at a time, beating thoroughly. Bake one hour in a tin with removable sides. When cold, spread a layer of apricots, from which the juice has been thoroughly flrained, on top; then cover with a mixture of the grated almonds and powdered sugar, and bake slowly one-half hour. — Mrs. Arthur Franckenberg. 218 WEST BEND COOK BOOK BISHOP'S BKEAD. 1 C11]) sugar, lo teaspoons balding powder, o eggs, beateii, 1 cup unbleaclied almonds, l?r cups flour, 1 cup seedless raisins. Add the almonds and raisins whole. Slice the entire cake thin while warm. Will keep for weeks. May also bo baked in two layers. —Mrs. G. P. Boden. BRIDE'S CAKE. 2 pounds sugar, 1 teaspoon cream tartar, 1-J pounds butter. Almond flavor, 2 pounds flour, 32 whites of eggs. Creain the sugar and butter, add the flour into which the cream tartar has' been sifted, the flavoring and the beaten whites of the eggs last. Bake in a six-quart pan. — Mrs. Henry Wittenberg. BRISTOL CAKE (ENGLISH). 9 ounces' butter, 12 ounces currants, 9 ounces sugar, 1 ounce grated almonds, eggs, 9 ounces flour. 2 ounces citron, CAKES 219 Cream the butter, add sugar, beat the yolks with the but- ter and sugar, add the well beaten whites, citron, currants, al- monds and flour. Bake about an hour in a pan lined with buttered paper ; then beat nine ounces of pulverized sugar with two or three eggs, spread^n cake and bake a half hour longer, While baking stand tlie cake pan on a plate of salt to keep from burning. — Mrs. Frederick L. Maryon. BROWK CAKE. H- cups brown sugar, Eaisins to taste, J cup butter or meat f ryings, 1 teaspoon cinnamon. 1 teaspoon soda, I teaspoon cloves. 1 cup .sour milk, 2 cups flour. — Mrs. R. N. Seward. BROWN CAKE. 2 cups light brown sugar, 2 teaspoons baking powder, 1 cup butter, 3 cups flour, 4 eggs; pinch of allspice, |- cup seedless raisins, 1 cup milk, 1 tablespoon chopped citron, 1 teaspoon cinnamon, 1 cup grated almonds, ^ a nutmeg, 1 lemon (juice), —Mrs. Alfred H. Weil. 220 WEST BEND COOK BOOK CHEERY CAKE. 2 tablespoons butter, 2 cups flour (scant), 1 cup sugar, 1 level teaspoon baking po\7- 1 egg, tier. 1 cup milk, Place in coffee cake tin, strew with fresh cherries, stoned, and sprinkle freel}^ with powdered sugar. Bake. Serve witli sugar and cream. — Marie 0. Wehle. CHOCOLATE CAKE (LAYER OR LOAF). I cup butter, 1 teaspoon soda, in 1 cup sugar, 1 heaping cup flour, 1 egg, I incli Baker's chocolate, i cup sour milk, ^ cup boiling water. 1 teaspoon vanilla. Cream the butter and sugar, dissolve the grated chocolate in the water; mix in the order given, beating well. Batter should be thin. — Mrs. R. N. Seward. CHOCOLATE CAKE. 2 ounces grated chocolate, 5 eggs, beaten separately, 6 ounces butter, ^ cup milk, 10 ounces powdered sugar, 2 teaspoons baking powder, 10 ounces floury Cinnamon and vanilla. Bake slowly three-quarters of an hour in a pan lined with buttered paper. — Mrs. Ernest Franckenberg. CAKES 221 CHOCOLATE CAKE. ^ cup butter, J cup boiling water, 2 cups sugar, 1 teaspoon vanilla, 2 eggs, beaten, 1 teaspoon soda, I cup milk, 1 teaspoon cream tartar, I pound chocolate, 2J cups flour. Cream the butter and sugar: dissolve the chocolate in the water, let cool, then mix the ingredients together in the order given and bake in a moderately hot oven. - —Mrs. C. A. Weil. CHOCOLATE WALNUT CAKE. 1} cups sugar^ 2J cups flour, -J cup butter, 3 even teaspoons' baking 3 yolks of eggs, powder, 2 whites of eggs. Vanilla flavor. 1 scant cup milk. Bake in square tin. Frost with a boiled icing to which has been added one-half bar grated chocolate and one-half pound chopped walnuts. — Mrs. F. Lauer. CTTEON CAKE. J pound brown sugar, 2 tablespoons citron, 3 eggs, J teaspoon baking powder, 5 cents worth almonds, 1 cup flour. Spices to taste. 222 WEST BEND COOK BOOK Cut the almonds in large pieces and the citron in small strips; mix the ingredients together, spread on tins and bake; cut in squares while hot. — Mr^s'. C. A. Silberzahn. COCOAMTT CAKE. 2 eggs, 2 cups flour, 1 cup sugar, 2 heaping te i cup lard, J cup molasses, i cup sugar. 1 teaspoon soda in J cup boiling water, 3J cups flour, Flavor to taste. — Mrs'. H. Mead. MOSS CAKE. 1 teaspoon) baking powder, J pound almonds', 6 ounces citron, 3 whites of eggs. 14 egg yolks, 1 cup sugar, 1 teaspoon cinnamon, J teaspoon cloves, 1 lemon rind. Stir yolks and sugar fifteen minutes; mix the cinnamon, cloves, grated lemon rind, and baking powder with the ground almonds, chop the citron fine, then mix all the ingredients together adding the l)eaten whites of the eggs last. Bake one hour. — Mrs. John Herberg. MOTHER'S SOTTR CREAM CAKE. 1 cup sugar, 1 teaspoon soda in 1 cup sour cream. 2 eggs, 2^ cups flour. 236 WEST BEND COOK BOOK NOVELTY CAKE. Bake a nice white cake about an inch thick; cover with a boiled frosting in which has been stirred half a cup of chopped nuts of any kind. When nearly hard, strew half a cup of chopped pineapple over frosting and on that a thick layer of sweetened whipped crea.m. on:e egg cake. 1^ cups sugar, 1 teaspoon soda and 1 cup butter, 2 teaspoons cream tartar in J cup milk, 3 cups flour, 1 eggf 1 cup raisins or currants. Bake one hour. — Mrs. C. A. Weil. ONE EGG CAKE. 1 tablespoon butter, 1 egg; little salt, J cup sugar, 2 teaspoons balding powder, 1 cup milk, _ Flour to mix soft. Bake in patty tins, when cool, cut each in two, fill with fig filling and frost. — Mrs. Portz. 'to OEANGE OAKE. 2 cups sugar and IJ teaspoons baking powder 5 yolks of eggs, creamed sifted in very smooth, with 2 cups flour, 1 orange (rind and juice). 4 whites of eggs, beaten to -I cup water, stiff froth. Mix in order given, bake and cover with the following : CAKES 237 ICING. 1 white of egg, 12 tablespoons powdered 1 orange (rind and juice). sugar. Beat together without cooking. — Mrs. P. W. Harns. TliAm CAKE. 1 cup sugar, 2 eggs, J cup butter, IJ teaspoons baking powder ^ cup milk, 2 cups flour. This; makes a nice brown cake by adding two ounces of Baker's bitter chocolate, dissolved over hot watbr. — Mrs. Chas. A. Silberzahn. POEK CAKE. 1 pint strong boiling coffee 2 cups brown sugar, poured over 1 tablespoon cloves, 1 pound fat salt pork (chop- | a nutmeg (grated), ped fine) . 5 cents worth of citron, 1 tablespoon soda, beaten in 6 cups flour, 1 tablespoon New Orleans 3 pounds seeded raisins, molasses until light, 2 cups chopped nuts. Bake one hour in moderate oven. Makes four loaves. — Florence Krieger. 238 WEST BEND COOK BOOK POTATO CAKE. 2 Clips sugar, pi teaspoon allspice, I cup butter, 1 teaspoon ginger, 1 potato (boiled and grated), 1 teaspoon vanilla, ] slate sweet chocolate -J teaspoon cloves, (grated), _ ^ nutmeg. 5 eggs, • 1 teaspoon soda in -]- pound almonds (chopped), 1 cup sour milk, 1 teaspoon cinnamon, 2 cups flour. Bake one hour. — Mrs. Chais. Moser. POTATO CARAMEL CAKE. 1 cup butter, 1 teaspoon cinnamon, 2 cups sugar, 1 teaspoon nutmeg, 4 eggs, 1 cup grated chocolate, J cup sweet milk, ' 2 teaspoons baking powder, 1 cup mashed potato, 2 cups flour, 1 teaspoon cloves, 1 cup walnuts, chopped. Stir butter, sugar and yolks' of eggs together, then add milk, hot potato, spices, chocolate, baking powder, flour, beaten whites of the eggs and nuts. — Mrs. Henn^ Schumacher. RODON KUCHEK J pound buttte-r, J lemon, grated rind, 6 eggs, 6 drops lemon juice, -| cup sugar, ^ 1 cake yeast in 1 pound flour, 2 cups lukewarm milk, i teaspoon salt, 4 cup raisins. CAKES 239 Cream the butter well ; then add one egg, a little sugar and a little flour; beat thoroughly, then add another egg, little sugar and flour, and so on, until eggs, sugar and flour are all used. Add the remaining ingredients slowly, in the order given, beating thoroughly not less than an hour; let rise till light, then bake slowly in a tube pan. — Mrs. C. Muellenbach, Milwaukee. SAND CAKE (GETJMAN). I cup butter, 2 teaspoons baldng powder, U cups sugar, i pound potato flour, i cup milk. Lemon flavor. II yolks of eggs. Stir one hour and halve slowly. — IVfrs'. D. T. Keeley. SPICE CAKE. i '^"P sugar, 1 teaspoon cloves, i cup butter, 1 teaspoon ,soda in i cup molasses, | cup sour milk, 3 yolks of eggs, 1 teaspoon cinnamon, 1 white of egg, 2 cups flour. —Mrs. P. W. Harns. 240 WEST BEND COOK BOOK SPICE CAKE. 1 cup sugar, 1 teaspoon baking powder, J cup butter. 1^ cups' flour, 2 eggs. 1 cup raisins, chopped fine. ^ teaspoon soda in Cinnamon and nutmeg to J cup sour milk. taste. -Mrs. B. S. Potter. SPOIs^GE CAKE. 2 cups sugar, 1 teaspoon baking powder, 6 eggs, beaten separately, 2 cups flour, i cup warm water Add whites of eggs last. Bake thin and break in pieces to serve. This makes a nice pudding served with fruit preserves. —Mrs'. W. E. Wolfrum. SPONGE CAKE. 1 cup sugar, 1 cup fiour, 5 eggs, 1 teaspoon baking powder, 5 tablespoons hot or cold Vanilla flavor, or grated water, rind of lemon. — Mrs. A. Husting. CAKES 241 SPONGE CAKE. 12 eggs, 1 lemon, 1 pound granulated sugar, f pound flour. Beat yolks and sugar together for half an hour, then add the beaten whites of the eggs, rind and juice of lemon. Add flour last, very slowly, cutting it in with a knife. This cake requires a great deal of beating. If preferred, almonds may be used instead of flour. — Mrs. C. Muellenbaeh. SPONGE CAKE. 3 eggs, beaten light, 1 teaspoon baking powder, 1 cup sugar, 1 cup flour. 1 tablespoon cold water, ■H. H. Sauerhering. SPONGE CAKE. 3 eggs, 2 cups flour (scant), 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon salt. Flavoring. 1 cup boiling water, Beat eggs and sugar together then add the other ingred ients in the order given. — Mrs. Mary Eusco. 242 WEST BEND COOK BOOK SPONGE CAKE. •t eggs, 3 teaspoons lemon juice, 1 cup sugar, 1 eup flour. Beat 3rolks to a foairi, add sugar and lemon juice, (not extract) beat ten minut-es, then add the flour very lightly and fold in the whites of the eggs \^'hich have been whipped dry. Bake in a slow oven. — Mrs: Louis Kronitz. SPONGE CAKE. 1 cup sugar, 4 eggs' ; fl avoring, 4 tablespoons water, 1 cup flour. Put sugar in the mixing bowl, add water, the beaten yolks, flavoring, flour, and beaten whites last. Bake in a slow oven nearly an hour. — Mrs. M. C. Tolzman. HOT WATER SPONGE CAKE. 4 yolks of eggs, and 1| cups flour, 1-J cups sugar, creamed. ^ 2 teaspoons baking powder, 4 whites of eggs, beaten, 4 tablespoons boiling water. Mix in order given, stirring well before adding boiling water. Bake in tube pan. — Mrs. Charles A. Silberzahn. CAKES 243 SUNSHINE CAKE. 11 whites of eggs, 1 teaspoon vanilla, 3 yolks, beaten, 1 cup flour, IJ cups sugar, 1 teaspoon cream tai*tar. Bea,t the whites of the eggs to a stiff froth, add the yolks, then stir in) carefully the sifted granulated sugar and the vanilla ; then the flour that has' been sifted with a teaspoon of cream of tartar five times ; add this a little at a time, and mix thoroughly. Bake in a moderate oven forty-five minutes. — Mrs. G. A. Heidner. SUNSHINE CAKE. 1 cup flour (scant), 7 eggs, 1+ cups sugar, 1 teaspoon vanilla. Pinch of salt, i teaspoon cream tartar. Sift, mea.sure and set aside flour and sugar; add salt to the whites of the eggs' and whip to a foam; then add cream tartar and beat to a very stiff froth, add sugar, beat thor- oughl}^, add beaten yolks, vanilla and fold in the flour lightly. Bake in a moderate oven forty-five minutes. — Mrs. Y. Wollner. SWEET CEEAM CAKE. Break two eggs into a cup, then fill the cup with sweet cream and mix with one cup sugar and one and three-fourths cups flour containing two teaspoons baking powder. Beat to- gether ten minutes. Makes nice loaf or layer cake. — Mrs. Simon. 244 WEST BEND COOK BOOK WEDDING CAKE. 1 pound brown sugar, 2 lemons, 1 pound butter, 6 pounds' raisins, 1 pound flour, 3 pounds currants, 13 eggs 2 pounds citron, 1 cup molasses', 1 ounce cinnamon, 2 nutmegs, 1 ounce mace, 1 gill rose water, J ounce cloves'. Wash the currants, seed and chop the raisins fine, cut the citron into thin, small slices. It is' not best to put more than a quarter of the raisins in the chopping bowl at a time. Mix carefully with currants and citron. When the fruit is all mixed, cream the butter and add all the spices as soon as you commence putting in^ the sugar. Add molasses, by degrees, with the sugar. If more liquid is needed to make it stir easily, add a portion of the rose water. Beat till very light, then add the beaten yolks, the juice and grated rinds of the lemons, what is left of the rose water, a little more than half the flour, the beaten whites of the eggs' and the rest of the flour, stirring but little. Lastly dust the fruit, a little a,t a time, with flour, and mix it thoroughly with the cake. This makes one large cake and a small one. Line the pans with three thicknesses of paper, the last one buttered well. Bake four hours in a moderate oven. Be careful not to let it bum. Leave the cakes in the papers until ready to use. This cake should be made at least a month before using. —Mrs. C. H. Miller. CAKES 245 WELCOME CAKE. J cup butter, li teaspoons baking powder, IJ Clips brown sugar, IJ cups flour. ^ eggs, — Amanda Franckenberg WHITE CAKE. 1^ cups powdered sugar, 2 cups flour, I cup butter, I cup cornstarch, 1 cup milk, 5 whites of eggs, 1 heaping teaspoon baking 1 cup chopped nuts. poAvder, — Mrs. A. Husting. WHITE CAKE. 3 cups sugar, 2 cups sifted flonr, J cup butter, 1 teaspoon almond flavor, 1 cup sweet milk, 6 whites' of eggs, beaten stiff. 2 teaspoons baking powder. Put in greased pan and bake in a moderate oven one hour. Whon cold cover with icing. — Mrs. John Conrad. YEAST LOAF. Mix one and one-half cups milk and a cake of compressed yeast with flour enough to make a nice dough; add salt and a little grated lemon peel. Beat one cup butter anid one cup 246 WEST BEND COOK BOOK sugar to a cream, add six eggs, owe at a time, beating thor- oughly; then add to the dough and beat one-half hour; let rise until verj^ light; bake in a tube pan. — ^^Mrs. Arthur Franckenberg. COFFEE CAKE. 1 pint fresh milk, J lemon rind (grated), 1 small cup butter, 1 small caJ^e compressed 1 cup sugar, 3^ieast. Set a sponge with the milk and yeast; when light, add the other ingredieaits, mix into a stiff sponge, let rise, then roll quite thin, place in tins or ]>ie plates and let rise again. When light, spread with melted butter, then sprinlcle thick with sugar and cinnamon mixed Avith a little flour, and bake. _Mrs. C. H. Miller. GEAHAM COFFEE CAKE. Make a yeast batter as for Graham biscuit, then on tho third day take 2 cups' batter, J cup cream, 2 eggs, 1 cup wheat flour, 1 teaspoon vanilla., 5 cups' graham. - I cup .sugar. Mix well together, let rise, not too light. Spread on Kuchen tins, let rise, sprinkle over one cup sugar, pour one- half cup cream over the sugar and bake. If preferred, more flour and less graham may be used. — Mrs. Otto Steiner. CAKES 247 RAISED COFFEE CAKE. 2 cents' worth yeast, 2 eggs, > 2 J cups milk, | cup sugar, 1 teaspoon salt, J cup melted butter. Break up and soak the yeast in a half cup of warm milk for ten minutes:; tlien add two cups of warm milk and enouoh flour to make a thick hatter; let rise, add salt, eggs, sugar and butter; stir well and add flour enough so the sponge will drop from the spoon. Beat thoroughly and spread about three fourths of an incli tliiek on l)uttered tins. ^Vlien light, brush over with melted butter, sprinkle with sugar and cinnamon, strew almonds over the top and l^ake a light brown. — Mrs. Emma Wilkie. TOASTED COFFEE CAKE ( GERMAN). Slice the coffee cake and cover with a white frosting, spread cocoanut thickly over the top and put in the oven to toast. — Agnes M. Haase. KAFFEE KUCHEN. Dissolve two cents worth of compressed yeast in a cup half filled with lukewarm milk ; then add a tablespoon of sugar, a pinch of salt, and set it in a warm place to rise. Sift and warm sliglitly about two pounds of flour; warm one quart of milk, add a quarter of a pound of 248 WEST BEND COOK BOOK butter^ also' a quarter of a pound of rendered' butter, a scant cupful of sugar, a teaspoon of cinnamon, and the grated rind of a lemon. Make a hole in the center of the flour, put in the cup of raised j^east, stir in gradually the contents of the milk bowl, add three beaten eggs'. When all is mixed, work the dough with the hand but do not knead it; guard against making it too stiff; work the dough until it leaves both the hands and the dish perfectly free from dough. Cover and set in a warm place until morning. Butter the caJ^e pans, roll out enough dough to cover them, let it raise about half an hour before baking, then brush it well with butter, sprinkle sugar, cinnamon, and some chopped almonds on top, or take a lump of butter, a ver\' little flour, some sugar and cinna- mon, rub it between the hands until it is like lumps of al- monds, then strew on top of cakes. — Mrs. James Friedlander. STOLLEN (COFEEE CAKE). For' three stollen take two cents worth of yeast, one quart of milk and flour enough to make a sponge. Let rise, then add J pound butter, 1 lemon, rind and jnice, J pound lard, 1 pound raisins, 2 or more eggs, -J pound almonds, 1 cup sugar; salt, ^ pound citron. Chop all fruit before adding. Let raise and bake. — Mrs. Herman Gerlach. CAKES 249 CHRISTMAS STOLLEN (GERMAN). 2 pounds sugar, J pound citron, 2 pounds butter, 8 eggs, 2 pounds seedless raisins, 6 cents worth of yeast, 1 pound almonds, 2 quarts milk, ^ pound bitter almonds, J lemon (juice and grated Flour to thicken, rind). Set the sponge with the yeast and milk. When it rises add all ingredients except raisins, mix thoroughly, then add the raisins, let rise and bake in loaves. — Mrs. Chas. A. Silberzalui'. ALMOND TORTE. i pound butter, ^ pound grated almonds, ^ pound flour, J pound powdered sugar, 2 yolks of eggs, 6 whites of eggs, 2 teaspoons baking powder, 1 lemon rind, grated. Rub the butter, flour and yolks of eggs together, line the bottom and sides of a tin with removable bottom with the dough, then fill with the remaining ingredients mixed together and bake. — Amanda Franckenberg. ALMOND TORTE. S pound powdered sugar, 1 cup bread crumbs, S eggs, beaten separately, 2 teaspoons baking powder, 4 pound sweet almonds', Grind the almonds, brown the bread crumbsJ; mix the in- gredients together adding the stiffly beaten whites of the eggs last. — Mrs. H. P. Bohn. 250 WEST BEND COOK BOOK BROT TORTE. 10 eggs, -J teaspoon cardamoii seeds, 2 teaspoons cinnamon, 1 pint rye bread crumbs, 2 Clips sugar, 5 cents worth citron, chop- J pound sweet almonds', ped very line. chopped fine, Beat yolks and sugar; add beaten wliites and renuiining ingredients. Butter the form well and &prinl\le witli bread crunibs before putting in the batter. Balve slowly in a mod- erate oven. — Mrs. Heni^ Krieger. BROT TORTE. 12 eggs; flavoring, 1 teaspoon baking powder, I pound powdered sugar, ^ pound bread, ^ pound grated almonds, 1 tablespoon flour. Break the bread into bits, roast in the oven, pound smooth in a mortar, then add the flour containing the baking pow- der, yolks and sugar which have been beaten together, al- monds', flavoring and beaten whites of the eggs. — Mrs. Hyer, Sheboygan. BLAETTER TORTE. 1 cup butter, 6 tablespoons thick sour 6 yolks' of eggs, . cream. Cream the butter and yolks, add the cream and flour enough to roll out like thin pie crust. When baked, fill layers alternately with custard and jelly, having jelly on top layer. — ^Mrs. Victor Husting. CAKES 251 CHOCOLATE TOETE. 14 eggs, J teaspooii baking powder, J pound .sugar, | pound chocolate, -i pound almonds. Stir yolks and sugar until thick; grate the alnioinds (with- out blanching), add these next with the baking powder, then the chocolate, and lastly, the beaten whites. — Mrs. Stephen F. Mayer. CHANBERRY TORTE. 3 eggs, 1 cup dates', 1 cup sugar, 1 cup flour, 1 cup walnuts, 1 teaspoon baking powder. Beat yolks and sugar together, add the walnuts (not chopped), dates (chopped), flour containing baking powder and the beaten whites of the eggs. Bake in a moderate oven. Tlie day before serving, cook one quart of cranbemes: with one cup of sugar and when cool spread on the cake. Just before serving the next day cover the cranberries with whipped cream. — Mrs. Louis Kronitz. 252 WEST BEND COOK BOOK CE.EME TOETE. 1 tablespoon flour, 1 cup sugar; 4 eggs (reserve whites), 2 oranges (juice), .1 glass of water, 1 lemon (juice). Stir well. Bake a pie crust first, fill with the creme and bake in a slow oven. Beat the whites' to a froth, sweeten, spread over the pie and brown in the oven. This makes a large pie. — Mrs. Sophie Bordoe. FAEINA TOETE. C> eggs, 1 cup nuts, 1 cup sugar, 1 heaping teaspoon baking 1 cup farina, ' powder. Mix the beaten whites of the eggs with the sugar, add the yolks, beat well, add the farina containing the baking powder, and the nuts, chopped fine. Bake and when cold cover with whipped cream. — Mrs. George Enger. FAEINA TOETE. 1 pound powdered sugar, 1 teaspoon baJcing powder, 6 eggs, beaten separately, 5 cents worth walnuts and 1 cup farina., 6 cents worth filbert*', chop- I cup toast crumbs, ped fine. —Mrs'. F. M. Schuler. CAKES 253 FRENCH TORTE. 1 cup chopped almoriids, 1 Itmon rind, 1 cup sugar, 4 whites of eggs, well beaten. Rose or vanilla flavor. Make a rich pie crust with two eggs, one teaspoon baking powder, a little sugar and flour enough to roll out. Fill and bake same as pie. — Mrs. Fred Stork. FRUIT TORTE. 1 heaping tablespoon butter, 1 J tablespoons sweet cream, 2 tablespoons sugar, f cup flour ; salt, 1 egg, slightly beaten, ^ teaspoon baking powder. Cream the butter and sugar, add the other ingredients, then add more flour until the mixture can be spread on a large layer cake tin with the hand. Cover this' thin layer of dough with sweetened fruit and bake. Cherries, plums, ap- ples, peaches or gooseberries are delicious. — Martha Von Syberg. FRUIT TORTE. ■J pound flour, 3 tablespoons sugar, J pound butter, 2 eggs. Mix flour and butter like pie crust, add sugar and eggs one at a time without beating. Mix with a knife, spread on bottom and sides of a spring form pan ; then put three- fourths cup sugar and one-fourth pound grated almonds in a spider 254 WEST BEND COOK BOOK over the fire, stir until brown and spread on the dongh; then mix any kind of fruit Y\^ith four beaten eggs, one heaping tablespoonful cornstarch, one scant cup milk or cream; pour into the pan and bake. When using canned fruit, use juice of fruit in place of milk and add about one teaspoon corn starch to a cup of juice. PUMMEL FUTTER. G eggs, i pound grated almonds, 1^ cups sugar, 1 teaspoon baking powder, J pound dates, 1 heaping tablespoon flour. After dates have been washed and stoned, put them on a tin plate in the oven to heat, then smooth with a knife until mashed. Beat yolks, add sugar, dates, almonds, flour con- taining the baking powder and the stiffly beaten whites ; bake in jelly tins, spring form. Spread custard between the layers and whipped cream on top. CUSTARD FOR HIMMEIj FUTTER. 1 cup milk, 1 teaspoon cornstarch stirred 1 beaten egg, smooth in water, J cup sugar, 1 lemon (juice and rind). — ^^Mrs. P. W. Hams. CAKES 255 HIMMEL TORTE. 10 ounces butter, 1 lemon rind, 4 tablespoons sugar, 3 large cups patent flour, 4 yolks' of eggs, 2 teaspoons baking powder. Mix, divide into three layers and spread with the unbeaten whites of three eggs, mixed with sugar, cinnamon and chopped almonds. Bake and spread the layers with raspberry jelly, then spread the-jelly with the followi^ig custard: 1 cup sour cream, 1 teaspoon vanilla. Sugar to taste, 2 tablespoons flour, 1 lemon (juice), 2 yolks of eggs. Mix the nec,m, .sugar, lemon juice and vanilbi, bnil^ add the flour, removt from the Are and when cold add the ])eaten yolks. Whipped cream may be used in place of custard. — Helen Simon. MANDEL TOETE. 1 pound almonds, 1 dozen eggs, ] pound sugar, 1 lemon rind. Grate half the almonds very fine, the rest somewhat coars- er. Stir the yolks and sugar one-half hour, add the almonds, lemon, and lastly the well beaten whites of the eggs. Bal^e one hour in moderate oven and serve with whipped cream. — Mrs. A. B. Liebermann. 256 WEST BEND COOK BOOK MANDEL TOETE. 14 eggs, l teaspoon baking powder, f pound sugar, 1 tablespoon flour, 1 pound almonds. 1 lemon. Stir }' oiks and sugar until thick ; add the almondsi, gratesi cloves, lasses, 2 tablespoons allspice, 2 pounds brown sugar, 2 tablespoons cinnamon, 2 pounds butter, 2 teaspoons soda., 1 teaspoon pepper, Flour enough to maJvc very 1 nutmeg, stiff. Boil molasses, sugar and butter together, then add the other ingredients'. Keep the dough warm while moulding. Poll into little balls, the size of a marble, in the palm of the hand and bake until brown. Will keep indefinitely and grow better all the time. — Mrs. H. Sievers. PEPPER NUTS. 2 pounds', sifted sugar, 1 nutmeg, 12 eggs, 2 teaspoons baking powder, 2 lemons (juice, rind), -J cup raisins'., 1 teaspoon cinnamon, J cup nuts, chopped, i teaspoon cloves. Flour, not too stiff. * ■| teaspoon allspice, Stir sugar and eggs together one hour. — Catherine Duernberger. 268 ^ WEST BEND COOK BOOK ROCKS. 1| cup brown sugar, 1 teaspoon cinnamon, J cup butter (scant), 2 cups flour, 1^ pounds walnuts, dried 1 teaspoon soda, dissolved in in oven and chopped. warm water. 1 pound seeded raisins .3 eggs, well beateoi, (chopped), 1 teaspoon cloves. Drop on buttered tins and bake in a quick oven. — Emma Bomgruber. ROLL JELLY CAKE. 1 cup sugar, 1 teaspoon baking powder, 4 eggs, 1 cup flour. 1 tablespoon cold water, Beat sugar and eggs together and sift the baking powder in the flour; then mix in the order given and bake quickly in long, shallow tins. Soon a,s baked, slip from the tins, spread jelly on the bottom, roll, and place napkin around until cool. — Adele Silberzahn. ROLL JELLY CAKE. -} cup butter (scant), 1 teaspoon baking powder, f cup sugar, 1 teaspoon flavoring, 3 large eggsi. Pinch of salt, 1 tablesspoon cream, Flour to mix soft. Spread thin in large tin to bake. — Mrs. Gilbert. CAKES 269 EOLL JELLY CAKE. 1 pound sugar, | teaspoon baking powder, 12 eggs, 5 pound flour. Makes two cakes. — Mrs. Smith. ROLL JELLY CAKE. • Butter, size hickory nut, 3 tablespoons cold water, ■J cup sugar, § cup flour, 3 eggs', 3 teaspoons baking powder, ^ teaspoon salt. Lemon flavor. ' — Mrs. Rider. SN'OW BALLS. J pound butter, 4 whites of eggs, 1| cups sugar, 2 teaspoons baking powder, 1 cup sweet milk, 1 teaspoon vanilla. 3 cups sifted flour, Beat the butter to a cream, add the granulated .sugar gradually, beating it in well; beat in the milk (or water) a little at a time; sift the flour three times more, add two cups of it to the mixture and beat Ave minutes ; next add the stiffly beaten whites of the eggs. IMix the baking powder with the remaining cup of flour, add it lightly to the batter, flavor, pour into dripping pan linied with white paper, and bake in a moderately hot oven for about twenty minutes. Cut into squares. Have ready a soft icing, and ice each piece on the top and sides. — ITortense E. Mooers. 270 WEST BEND COOK BOOK SUGAE CAKES. 6 raw eggs ; 3'olks of ■ 1 pound butter, G hard-boiled eggs, o cups sugar, (mashed), Flour enough to roll out. Cut into small round cakes', then stir a little sugar into one ef^g, spread a portion of the mixture over each cake with a featlier. and spriiikle with sugar, cinnamon and chopped almonds. — Mrs. A. G-. Winkler. SULTzVNS. The weight of four eggs in sugar, the weight of two eggs in flour, four eggs; mix the eggs and sugar tlioroughly, add the flour and a little lemon. Put in tins, like pancake, and strew with almonds: bake in a hot oven and roll while hot. — Mrs. L. Schuchardt. TABLETS. (Iced.) Cut any desirable cake into very thin slices, put together with jelly and cover botli sides neatly with icing. TEA LEIMON WAFERS. l cup butter, 2 lemons, 1 coffee cup powdered su- 1 nutmeg, gar. Flour. 6 esfa-s. CAKES 271 Cream the butter and sugar, add the eggs beaten till creamy^ grated rind and juice of lemons, nutmeg and flour enough to make a stiff batter; bea.t till smooth and light. Heat wafer-irons, grease lightly with butter, fill, close and turji over clear fire till brown. Dust with sugar, roll around ai stick and remove carefully when cold. WHISTLES. (Fine.) J cup butter, - 6 eggs, beaten, 1 cup sugar, Flour to make stiff batter. ■ Cream the butter and sugar, add the eggs and flour, drop little pats three inches apart on a buttered paper, spread thin, l)ake in a pan until a light brown, about five minutes', place on a sugared melding board and roll while warm on a smooth, round stick; when cold, fill with whipped cream, sweetened and flavored with vanilla. BEPtLlNEE PFANNKUCHEN. (Eaised Doughnuts.) l\Take a batter of two cents' worth of yeast, one cup of water, and flour; let rise. Eub together half a pound of but- ter, half a cup of sugar and the yolks of three eggs'; add this with one quart of warm milk and one tablespoon of lemon extract, to tlie raised batter, also the whites of the eggs, well Ifcaton, and flour enough to make a soft dough like coffee cake. Beat well together with the hand for fifteen minutes; let rise. 272 WEST BEND COOK BOOK The balls are formed by taking a tablespoon of the light, soft dough and dropping it on a well-floured board; flour the top well, pat out a little to flatten slightly, drop half a teaspoon of jelly on. it, gather the dough around the Jelly to form a ball and turn upside down on a well-floured board; let rise for half an hour in a warm place, then drop in smoking lard and fry like doughnuts. It may need practice to make these satisfa,etory, but they are delicious when well made. — Mrs^. Henry Wahle. COMFITS. 3 eggs beaten light, 1 teaspoon vanilla, 1 cup sugar, 2 heaping teaspoons baking 1 cup sweet milk, powder, J teaspoon s^alt, 3 cups flour. Beat all together until smooth. Drop one-half tablespoon at a time into hot lard. Roll in powdered sugar. CEULLEES. 1 cup sugar, 3 eggs, 1 teaspoon cream tartar, 4 cups' flour, 1 teaspoon soda in 1 teaspoon vanilla, 1 cup sour cream. Little nutmeg. Cut round and fry like doughnuts. If preferred, one cup of sweet milk may be used in place of the eggs. — Mrs. V. Schrap. CAKES 273 DOUGHIN^UTS. 2 cups sour milk, 1 teaspoon soda, 2 cups sugar, 2 eggs', 4 dessert spoons melted Flour to mix soft. lard. — Mrs. Ben Wheeler. DOirGH^CJTS. (Fine.) IJ cups sugar, 6 cups flour, 4 eggs. Butter size half an egg. 1 teaspoon salt, Milk to moisten. 3 teaspoons baking powder. Reserve one-half cup of the flour to use on the board in rolling out, then sift the salt and baking powder into the re- mainder of the flour, rub in the butter the same as for pie crust, beat the eggs and sugar together, rub into the flour and butter, and moisten with sweet milk (about one and one- third cups) until soft enough to mould. If preferred, only one cup of sugar may be used. — Mrs'. E. Kirkham. DOUGHNUTS. 1 cup sngar, 1 teaspoon baking powder, 2 cups sour milk, 2 eggs, 1 small teaspoon soda, 1 tablespoon molasses. Flour enough to roll out. —Mrs. A. H. Smith. 274 WEST BEND COOK BOOK DOUGHNUTS. 1 Clip sugar, 4 dessert spoons melted 1 teaspoon soda in lard, 1 cnp sour milk, Flonr to mix soft. 2 eggs, —Mrs. F. Althaiis. DOUGHNUTS. J cup sugar, 2 eggs: stir Butter, .size of egg, 1 tea,spoon soda in Pinch of salt, - 1 cup sour milk to foam. Little nutmeg, Flour to stiffen. Handle very lightl\'. Fry in hot lard. DOUGH KNOTS. .3 eggs, 2 tablespoons sweet milk, 4 tablespoons butter, 1 teaspoon baking powder, 3 tablespoons sugar, Flour to make dough. Eoll quite thin and cut into strips' about one-quarter inch wide and twenty-two inches long; commiencing an inch from one end fold each strip into three loops, draw the other end through the loops, press firndy and fry in hot lard. — Ella Tennien. CAKES 275 FETED CAKES. 1 tablespoon lard, 1 teaspoon soda, 1 Clip sugar, 1 teaspoon baking powder, 2 eggs, Salt and nutmeg, 1 cup sour milk, Flour to roll soft. Cream tlie lard and sugar, sift the soda, baking powder and flour together; mix in the order given and fry in very hot lard. —Mrs. P. W. Harns. LITTLE DOUGHNUTS. 3 tablespoons melted but- 2 eggs, ter, 2 teaspoons cream tartar in 6 tablespoons sugar, flour enough to make soft 1 teaspoon soda in dough. 1 cup sweet milk, Cut ronnd and fry. — Minnie Breeker. MOTIIEK\S DOUGHNUTS. 1 cup sugar, 3 tablespoons melted butter, 3 eggs, 3 teaspoons baking powder, 1 cup sweet milk, liittle salt, 3^ cups flour. Nutmeg flavor. Three cups of flour mixed in the dough, and one-half cup reserved to use on the board in rolling out. After frying, roll in sujrar. 276 WEST BEND COOK BOOK POTATO DOUGHNUTS. 2 cooked potatoes, 1 teaspoon soda in Butter, size of egg 1 cup sour milk, 1 cup sugar, Flavor to taste, 1 egg, beaten. Flour to mix soft. Ma,sh the potatoes and while hot add the remaining in- gredients' in the order given. — Mrs. Wm. Link. EAISED DOUGHNUTS. (Fine.) 1 cup sugar, 1 yea,st cake, 3 cups milk, Flour to make soft sponge. Mix and let stand over night ; in the morning add 1 cup sugar, | a nutmeg, I cup butter, J teaspoon soda, 3 eggs. Flour to mix stiff. Let rise, then roll and cut in shape desired, or roll into long strips and twist into shape; let rise again while the lard is heating and then fry. Raised doughnuts require longer cooking. — Mrs. Hortense Mooers. SOUR CREAM DOUGHNUTS. 5 tablespO'Ons sour cream. } teaspoon cinnamon, 1 cup milk, ^ teaspoon nutmeg, 1 cup sugar, 1 teaspoon baking powder, 2 eggs; little salt, 1 pint flour. 1 teaspoon soda, Mix soft as possible. — Mrs. B. S. Potter. LAYER CAKES 277 BROWJS^ STONE FKONT. PART I. ■J Clip grated chocolate^ f cup brown sugar, J cup sweet milk, 1 yolk of egg. PART II. 1 cup brown sugar and 2 eggs, beaten, J cup butter, creamed, 1 even teaspoon soda, h cup sweet milk, * 3 cups flour. Boil Part I. and, while hot, beat into Part II.; bake as a layer or in a square pan. Frosting : Boil one cup granulated sugar and one-half cup sweet milk until thick, beat to a cream and add a little melted chocolate, poured in while hot. Put on the cake immediately. — Mrs. Fred W. Winkler. BLACK CHOCOLATE CAKE. PAET I. } cake Baker's chocolate, J cup milk, 1 yolk of egg, Boil until thick. 278 WEST BEND COOK BOOK PART II. 1 cup sugar, 1 teaspoon cream tartar, 1 tablespoon butter, 2 cups flour. ^- cup milk, 1 teaspoon sodai, Bake in three layers. Boil two cups' sugar with one-half cup water until it strings, pour over the beaten whites of two eggs and put between the layers. — IMinnie Wilmot. CHOCOLATE LAYER CAKE. 1 cup butter (creamed). ^ cup sweet milk, 11 cups sugar, . If cups flour, containing 4 yolks of eggs, 2 teaspoons baking powder, 2 ounces chocolate, 1 teaspoon vanilla, 5 tablespoons water, 4 stiffly beaten whites. Dissolve the chocolate in the boiling water, mix in the order given, adding yolks and sugar to butter gradually, and beating thoroughly. Put together with chocolate icing. — Mrs'. G. A. Heidner. . CHOCOLATE CAKE. 5 eggs, 1 plate sweet chocolate, 1 cup povv^dered sugar, 1 teaspoon baking powder. 1 cup Hour, Cream the yolks and sugar ten minutes'^ then add the beaten whites of the eggs and the flour mixed with the grated chocolate and baking powder. Bake in three layers in a very hot oven. Use cream filing. — Mrs. Arthur Franckenberg. LAYER CAKES 279 CHOCOLATE CAKE. 2 cups sugar, 1|- teaspoons baking powder, 1 cup butter, 3| cups flour, 5 3'olks of eggs, 2 whites of eggs. 1 cup milk. Bake in la3^ers and put together with chocolate frosting. — Mrs. P. W. Harns. CAPtAMEL CAKE. 2 cups sugar, 1 cup sweet milk, 1 cup iHitter, 2 teaspoor.s baking powder. 7 eggs (except four 3^olks), 3 cups flour. Filling: Boil one pound light brown sugar, one-half cup cream and butter size of an egg, moderately fast for twenty- minutes, and when cool flavor with vanilla.' —Mrs. ^\^. E. Wolfram. CHEAP CPtEAM CAKE. 1 cup sugar, 2 beaping teaspoous ])aking 1 tablespoon butter, powder in 1 egg, 2 scant cups flour. 1 caip sweet milk, Elavor to taste. Divide into three parts and bake in shallow tins. Filling ; 1 cup milk, 2 yolks of eggs, beaten, 2 tablespoons sugar, 1 teaspoon cornstarch. Let the uiilk and sugar boil, then stir in the eggs and cornstarch. When cool, spread between the layers, using the whites of the eggs for frosting. — Mrs. H. J. Wagner. 280 WEST BEND COOK BOOK CREAM miT CAKE. 1 Clip sugar, 1 cup flour, I cup butter (scant), 2 teaspoons baking powder, h cup sweet milk, 4 wliites of eggs. J cup cornstarch. Filling : 1 cup sour cream, 1 cup sugar, 1 cup chopped nuts, 1 teaspoon vanilla. Boil until thick. — Mrs. Fred Althaus. CKEAM TtOSE CAKE. 1 cup butter, 10 whites of eggs', 3 cups powdered sugar, 5 cups flour (scant), 1 small cup cream, 3 teaspoons baking powder. Vanilla flavor. Cream the butter and sugar, add the sweet cream and beat until the mixture is like whipped cream; then flavor and add the stiffly bea,ten whites of the eggs and flour alternately. Put half in three layer tins, color the remainder a delicate pink with fruit coloring and bake in three layers. Frosting and filling: IJ cocoanuts, 1| cups powdered sugar, 4 whites of eggs, 2 teaspoons' rosewater. Pare and grate the cocoanuts and beat the whites of tlie eggs to a stiff froth. — Mrs. Arthur Franekenberg. LAYER CAKES 281 CREAM sponge: cake. f cup sugar, -J teaspoon baking powder^ 2 tablespoons cold water, f cup flour. 2 eggs. Bake in a quick oven, split and fill with whipped cream which has been sweetened to taste. — Mrs. E. C. Pors. DAEK LAYER CAKE. 2 whole eggs and 1 teaspoon soda, 2 yolks, 2 teaspoons cinnamon, 2 cups brown sugar, ^ teaspoon cloves, i cup butter, J teaspoon allspice, -J cup sour milk, ^ teaspoon salt, 2 cups flour, — Catharine Regner. DEVIL'S FOOD. PAirr I. 1 Clip brown sugar, ^ cup grated chocolate, i cup milk. Dissolve over the fire, but do not boil. When cool add to PART II. 1 cup brown sugar, 1 cup chopped raisins, 1 cup butter, 3 yolks of eggs, i cup sour milk, 1 teaspoon soda, sifted in 2 cups' flour, the flour. 282 WEST BEND COOK BOOK FILLING. 1 egg yolk, Butter size of walnut, 1 tablespoon flour, ^ cup boiling water, I cup sugar, ^ cup nut meats. Mix yolk, flour, sugar, uud butter togetlicr, tken turn into the boiling water and cook ; wliile hot add hickory nut or walnut meats and when cool put between the layers. —Mrs. W. E. Bennett DOLLY VAKDEN CAKE. 3 cups sugar, 3 eggs, I cup butter, 3 teaspoons baking powder, 1 cup milk, 3 cups flour. Beat Avell and to one-tl;ird of the dough add : 1 tablespoon molas&es, 1 teaspoon nutmeg, 1 cup chopped raisins, 1 teaspoon allspice, Piece of citron, 1 teaspoon cloves. 1 teaspoon cinnamon. Put the dark layer between the white layers. — Mrs. II. Sievers. GEEMAN TAKT CAKE. ^ pound butter, 1 even teaspoon baking pow- J- pound sugar, der in 2 eggs', well beaten, J pound flour. LAYER CAKES 283 Cream the butter and sugar, mix all together like cookies', roll out into two layers and bake. Use equal parts of jelly and cream for filling, and sprinkle powdered sugar on top. —Mrs. C. A. Weil. HICIvOEY NUT CAKE. ^ cup butter, 1 teaspoon baking powder, 1 cup powdered sugar, 1| cups flour, •J cup milk, 4 whites of eggs. f cup nuts, chopped fine, Creain the butter and sugar, add the. other ingredients in the order given and bake. Filling and frosting : IJ cups powdered sugar, f cup hickory nuts (chopped J cup water, fine) . Boil the sugar and water until it creams' when a little is stirred on a saucer. Beat and when partly cool add the nfuts ; then beat until cool enough to spread between the layers. — Mrs. Arthur Franckenberg. HICKORY NUT CAKE. ^ cup butter (scant), 2 teaspoons baking powder, IJ cups sugar, 2 cups flour, 3 yolks of eggs, 3 whites of eggs, beaten, J cup milk, 1 teaspoon vanilla. Sift the sugar tAvice, cream the butter and sugar, sift the baking powder and flour together, then mix in the order given. 284 WEST BEND COOK BOOK FiJling: J cup sonr cream, 1 white of egg, ■J cup sugar, 1 cup nut meats. Beat together, adding the finely chopped nuts last and spread between the layers. — ^Minnie Wilmot. ICE CREAM CAKE. ]\Iake a good sponge cake, bake half an inch thick in jelly pans and let get perfectly cold. Beat a pint of thick sweet cream until it looks like ice cream; make veiy sweet, and flavor with vanilla ; blanch and chop a pound of almonds', stir into the cream and spread very thick between the layers. This is the queen of all cakes. — Mrs. Jennie Sackerson. LEMON CAKE. J cup butter amd J cup milk. 1 cup sugar, creamed, 2 teaspoons baking powder, 3 eggs' and 2J cups flour. 2 yolks. Filling: J cup w^ater, 1 cup sugar, mixed with 2 lemons (juice and rind), 1 tablespoon flour. 1 teaspoon butter, — Mrs. Ernst Franckenberg. LAYER CAKES 285 MAESTIMALLOW CAKE. 18 whites of eggs, . 2 teaspoons cream tartar, 2 J cups powdered sugar, 1^ cups flour (sifted three 1 teaspoon vanilla, times). Beat the eggs very lightly, cut the sxigar and flour in with a broad knife, beat, add the vanilla and bake in three deep layer pans, ungreased. Filling : 2 cups sugar, | pound marshmallows, 1 cup water, 2 whites' of eggs. Boil sugar and water until it feathers', add the French marshmallows (broken into bits), and pour gradually over the beaten whites of the eggs. — Elizabeth Dunham. MOLASSES LAYER CAKE. 1 cup molasses, J teaspoon cloves, 2 tablespoons shortening, 1 teaspoon soda in 2 tablespoons sugar, 1 cup hot watei*, 1 teaspoon vinegar, 2J cups flour. 1 teaspoon cinnamon. Fill with boiled icing, with one teaspoon vinegar added. — Mrs^. F. Griesbach. 286 WEST BEND COOK BOOK MRS. SWEETMAX'S CHOCOLATE CAKE. 2 cups light brown sugar, 2 eggs (reserve one white) ^ I cup butter, i teaspoon soda in J calsc Baker's chocolate, J cup sour milk, IJ teaspoons vanilla, 2 scant cups flour. Dissolve the chocolate in a little hot water; bake in layers and put together with white frosting flavored with vanilla. NOUGAT CAKE. 1 cup powdered sugar, IJ teaspoons baking powder, I cup butter, 2 cups flour, i cup milk, 4 whites' of eggs; vanilla. Bake in two layers. Filling: 1 pound chopped almonds, | cup sour cream, 1 lemon (juice), Sugar to taste. Mix thoroughly and cook until it begins to thicken. Let stand an hour before usiug. — Mrs. Alfred H. Weil. OLD-FASHIONED CREAM CAKE. 1 egg, 1 cup sugar; little salt, 1 yolk of egg, 1 teaspoon cream tartar^ Cream to fill the cup con- J teaspoon soda, taining the eggs, 1| cups flour. Mix the white of one egg with three tablespoons of sugar for filling between the two layers. — Mrs'. Catherine Vestey. LAYER CAKES 287 EcilLROAD CAKE. 1 cup sugar, 1| fceaspoons ])akini!; powder 3 tablespoons melted butter, in 2 eggs, J i cups flour, ^ cup sweet milk, Flavor to taste. Put all in together, stir five minutes and baJ^e in loaf or in layers. — Mrs. C. H. Miller. RAISIN CAKE. 1 cup sugar, IJ cups' llour, J cup butter, '4; teaspoon baking powder, 2 eggs, i cup chopped raisins, J cup sour milk, 1 teaspoon cinnamon. l teaspoon soda, Bake in two layers. — Mrs. Henry Schneiss. RIBBON CAKE. 1 cup butter, 1 cup milk, 2 cups sugar, 2 teaspoons baking powder 4 eggs (beaten separate), 3-i cups flour. Divide the batter into three parts. Bake two parts as plain cake, and to the other part add : 4 cup raisins, 1 teaspoon cinnamon, 1 cup currants, 3 teaspoons molasses. i pound sliced citron. Stone and chop the raisins, dredge the fruit with flour. Put the dark layer between the light layers, fill with currant jelly, and frost with plain boiled frosting. — Miss Martha Miller Ott. 288 WEST BEND COOK BOOK SPICE CAKE. 2 cups brown sugar, 1 teaspoon nutmeg, J cup butter, 1 teaspoon cloves, 2 eggs, 1 teaspoon cinnamon, 2 yolks, 1 teaspoon sodai, J cup sour milk, 2 cups flour. Beat the sugar, butter and eggs together until smooth, then add the remaining ingredients^, bake in three layers and put together with white frosting. — Mrs. P. W. Hams. THANKSGIVING CAKE. 2 cups sugar, 2 teaspoons baking powder, I cup butter, 3 cups flour. 3 eggs, 1 teaspoon vanilla, 1 cup sweet milk, Divide the batter and add to one part — 1 tablespoon molasses, -J teaspoon allspice, 1 cup raisins (chopped). Little nutmeg, J pound citron (chopped), 1 tablespoon flour, 1 teaspoon cinnamon, stirred in fruit. i teaspoon cloves. Bake in layers and put together with currant jelly, alter- nating the light and dark layers. Cover with white frosting. Verv nice. — ^Elizabeth Dunham. LAYER CAKES 289 TUTTI FRUTTI CAKE. J cup butter, 2 teaspoons baking powder, 1^ cups sugar, 2h cups flour, 1 cup water, 4 whites of eggs. Cream the butter, add the sugar, beat well, add the water and flour, beat thoroughly five minutes, add the baking pow- der, and vstir in carefully the beaten whites of the eggs. Bake in a moderate oven. Filling : Chop fine ten cents' worth each of candied pine- apples, cherries, green gages, walnuts and almonds. Make a boiled icing, and when cool add the fruit and place between the layers. WALNUT CAKE. 1 pound walnuts' (leave f cup crackers (rolled fine), out sixteen halves for 8 eggs, the top), 1 teaspoon baking powder. 1 cup powdered sugar. Cream the yolks of the eggs' and the sugar, add the beaten whites of the eggs, crackers mixed with the finely chopped nuts and baking powder. Bake in three layers in a slow oven. Filling : 2 cups milk, 2 yolks of eggs. Cornstarch to thicken, -J cup sugar, vanilla. Stir powdered sugar Avith a little water for the top and put on the walnut halves. — Mrs^. Arthur Franckenberg. 290 WEST BEND COOK BOOK WHITE LzlYBR CAKE. i cup butter, 1 teaspoon baking powder, 2 cups sugar, Flavoring, 1 cup water, 5 whites of eggs. 2^ cups flour, Sift the flour and baking^ powder together. Cream the butter and sugar, add the water and flour alternately, a little at a time, then add the flavoring, and whites' of the eggs which have been beaten very light. Bake in two layers. —Mrs. 0. B. Coombe. APPLE FILLING. 1 white of egg, 1 large sour apple. ^ cup powdered sugar, Beat the egg stiff, add the sugar and stir the grated apple in slowly. — Pose Kuelthau. APPLE LEMON FILIJNG. 2 sour apples, grated, 1 cup sugar. 1 lemon, juice and rind. Cook till like jelly, — I^ena Brown. BANANA FILLING. Peel and mash six ripe bananas to a pulp, .sweeten, flavor with lemon and whip smooth. LAYER CAKES 291 bana:nta filling. stir tK\^o bananas, mashed fine, into a pint of whipped cream and flavor with orange jnice. BOILED ICING. 1 Clip granulated sugar, 1 white of egg. J cup water, Boil sugar and water without stirring until it threads, then pour the boiling syrup over the beaten white of the egg in a fine stream, beating constantly until cool enough to spread. This is the foundation of many frostings, and when made right is very fine. OAEAMEL FILLING. (Fine.) 1 cup brown sugar, 1 egg, 1 cup white sugar, 2 teaspoons melted butter, 1 teaspoon vanilla, J cup sweet cream. Beat all together until smooth, cook from five to ten min- utes on the back of the stove, or until thick enough to spread; let cool before putting on the cake. — Mrs. A. Husting. CHOCOLATE FILLING. Mal^e a boiled icing and Avhile hot add grated chocolate and one-half teaspoon vanilla; beat until cool enough to spread. 2d2 WEST BEND COOK BOOK CHOCOLATE FILLING. J cup milk, I cup chocolate. 1 cup sugar, Boil the milk, add the sugar and melted chocolate; cook until thick enough to spread. — Mrs. M. E. Ross. CHOCOLATE FROSTIl^G. 1 cup powdered sugar, 3 tablespoons chocolate, 1 teaspoon vanilla,, 3 tablespoons hot water. CHOCOLATE FROSTING. ^ cup milk, 1 white of egg, 1 cup sugar. Chocolate. Boil the milk and sugar, add the chocolate stirred into the white of the egg, and beat until cold.—Mrs. Smith. CHOCOLATE FROSTING. 1 calve sweet chocolate, 4. whites of eggs, beaten. J cup powdered sugar, Grate the chocolate, mix all together .spread on cake and set in the oven five minutes. — Mrs. A. Husting. LAYER CAKES 293 CHOCOLATE FEOSTINa. Stir one egg enough to mix white and yolk, add sifted powdered sugar, a little at a time, until quite stiff. To this add, gradually, about three tablespoons melted chocolate. If too thick to spread on cake, thin with a little water. Spread on smooth with a knife dipped in cold water. —Mrs. F. A. Whalen, Utah. COCOANUT FILLING. J pound coeoanut, 1 white of egg, 1 cup cream, Little cornstarch. Sugar to taste. Stir coeoanut, cream and sugar together, let stand on the back of the stove to simmer until soft, then stir in the beaten white of the egg and a little cornstarch. — Mrs. Portz. COACOAXUT FRUIT FILLING. ^ cup coeoanut, J cup chopped raisins, h cup almonds, ground, 1 white of egg, beaten. COFFEE CAKE DRESSING. Cook one-half pound prunes and one-half pound apples (dried or green) until tender, press through a sieve, mix thor- oughly, sweeten to taste, spread on cofl'ee cake and bake. — Margaret Ruhl. 294 WEST BEND COOK BOOK COOKED ICING. 9 tablespoons sugar, 1 Avhite of egg, 1 teaspoon cornstarch, 3 tablespoons cold water. Mix the heaping tablespoons of sugar and cornstarch to- gether, add the water, stir well, boil two minutes, then, while hot, pour over the stiffly beaten white of tlie egg and beat until perfectly smooth and white. — Mrs. Ralph H. Norris. CEEAM FILLING. J pint sweet cream, 1 teaspoon cornstarch, ?, egg yolks, i pound almonds, chopped 1 tablespoon sugar, fine. Boil until thick, stir continually, put between layers, frost the top and lay on almonds split in two. —Mrs. 0. B. Coombe. CREAM FILLING. 2 eggs, Butter, size of half egg, J cup sugar, 1 pint milk. i cup flour, Stir eggs, sugar, flour and butter together, add to boiling milk, cook till it thickens, then cool, flavor and spread. —Mrs'. H. B. Hitz. LAYER CAKES 295 CREAM FROSTING. Into two tablesi)0OT],s of cmiiu stir sifted confectioners' sugar, a, iittle at a time, keeping it very smooth. Keep adding cream ajid sugar until there is enougli to spread thickly over the cake, maldng it just thick enough to spread. Flavor with vanilla. It will cut nicely without crumbling, when cold, and keeps well. —Sara Barney. CUSTARD FILLING. 1 quart milk, 4 tablespoons sugar, 2 tablespoons cornstarch, -J teaspoon salt, 2 beaten eggs, Little butter. Mix the cornstarch smooth with a little of the milk, flavor, heat the remainder of the milk to near boiling, add gradually the cornstarch, eggs', sugar, salt and butter, then boil two minutes, stirring briskly. —Mrs. H. Gerlach. DELICIOUS CAKE FILLINQ. 1 pound seeded raisins, I pound blanched almonds, i pound figs, . i; Chop the ingredients together very fine, stir into boiled icing and spread thickly between two layers of cake, baked in a long or square pan. — Mrs. W. P. Rix. 296 WEST BEND COOK BOOK FILLING. Make a boiled icing and add : ■J cup raisins, chopped, 1 tablespoon cocoanut, J cup walnuts, chopped, J- teaspoon vanilla, — Mrs'. Charles A. Silberzahn. FIG FILLING. Beat Avhites of two eggs witli one cup powdered sugar. Spread a thin coat of icing on each layer, then a layer of split figs, then more icing, another cake layer, etc., finishing by icing the top. — ^^Mrs. A. Husting. FIG FILLING. J pound figs, l cup cream. I cup sugar. Cook slowly till thick. — Margaret Kuhl. FIG FILLING. -\ pound figs, 1 cup sweet cream, ^ cup sugar. Little salt, 1 cup hickory nuts, Pinch of cornstarch. Cut the figs fine, soak them in cold water until soft or boil them until tender, then mash fine, add the sugar, nuts and cream and boil about five minutes ; while boiling add a pinch of cornstarch dissolved in water, or a tablespoon of lemon filling. — Mrs. Portz. LAYER CAKES 297 FIG FILLING. i cup sugar, 4 pound figs, chopped, ^ lemon (juice), i cup boiling water. Cook in double boiler until tliick and smooth enough to spread. HICKORY NUT FILLING. 1 cup sugar, 1 cup hickory nuts, chopped 1 cup sour cream, fine. Boil until thick. ICE CREAM FILLING. 4 cups sugar, 1 teaspoon vanilla, 2 cups' water, 1 teaspoon citric acid. 2 whites of eggs. Boil the sugar and water to a syrup very slowly, pour into the well beaten whites of the eggs and beat until cold, then add the vanilla, and the citric acid dissolved in water. —Mrs. D. T. Keeley. ICING. (Fine.) 1 1 cups sugar, 1 teaspoon vanilla, J cup milk, 2 ounces chocolate. Boil the sugar (granulated) and milk four or five min- utes, stir till thick enough to spread, add the vanilla and put on the top of the cake; when cold spread with the melted chocolate. — Mrs. H. B. Hitz. 298 WEST BEND COOK BOOK LEMON FILLING. 1 Clip sugar, 1-J tablespoons flour, 1 yolk of egg, 1 lemon, juice and rind. Mix together and let come to a boil. — Mrs. Portz. MAPLE FILLING. 2 cups' maple sugar, 3 tablespoons butter. f cup sweet milk, Boil together, then beat Ave or ten minutes. NUT FILLING. 1 cup milk, 1 teaspoon cornstarch, 3 3^olks of eggs, 1 cup nut meats. 1 tablespoon sugar. Mix the egg^, sugar, cornstarch and nuts together, stir into the boiling milk in the double boiler and cook until thick. — Mrs'. Rafferty. MAPSHMALLOW FILLING. 2 cups sugar, 2 whites of eggs, ■J cup water, 16 marshmallows. Make a boiled icing with the granulated sugar, water and stiffly beaten whites of the eggs, beat well and add the marshmallows, which have been baked in a slow oven until soft and puffy, but not brown ; beat until smooth. When cool, place between layers. — Hilda Wolfrum. LAYER CAKES 299 MAESHMAI.LOW FILLING. 1 ounce gnm arable, 2 whites of eggs, 4 ia])lespoons water, 1 teaspoon vanilla., 1 cup granulated sugar, J pound macaroons'. Soak the gum arable in tlie cold water, dissolve over a fire, strain, add the sugar and cook in a double boiler one-half hour or until thick as honey. Beat the whites of the eggs stiff, add the vanilla, and marsh mallows softened in the oven until they mix without coloring; add to the mixture in the double boiler and beat until thick and spongy. When cold put between layers' of cake. ORANGE FILLING. 1-i cups .sugar, 2 whites of eggs, h cup water, 1 orange. Boll the sugar with the water until it will form a soft ball in cold water, then pour slowly on the beaten whites of the eggs, beating briskly all the time, add the grated rind and strained juice of the orange and continue beating until the mixture is stlif and smooth enough to spread. PRINCE BICKLER.' (Fine.) 1 cup shelled peanuts, 1 cup whipped cream, 1 cup sugar, Vanilla flavor. 300 WEST BEND COOK BOOK Spread tJie peanuts on a platter; put the sugar in a spider over the fire and stir constantly until dissolved, then turn it over the peanuts and when the mixture is cold break it into small pieces, put through the almond grinder and mix with the cream flavored with vanilla. — H. H. Sauerhering. RAISIN FUELING. 1 cup sugar, -J cup chopped raisins', 5 tablespoons hot water, ^ cup nuts. Let the sugar and water come to a boil, then pour it over the raisins' and nuts and when cool spread between layers. — Mrs. Fred Althaus. SWEET CREAM FILLING. 1 cup sugar, 1 bar chocolate, I cup cream. Boil together and beat until cool enough to spread. — Mrs. Simon. WHIPPED CREAM FILLING. One cup thick sweet cream (ice cold) whipped until stiff, and flavored. Beaten white of one egg folded into whipped cream makes a nice addition. Sliced bananas added are fine. COOKIES 301 WHITE FEOSTING. Add confectioners' sugar to the unbeaten white of one egg until thick enough to spread. Flavor as desired. WHITE FROSTING. Eight tablespoons milk (part cream) boiled with one cup sugar until it threads. Beat until cool. — Mrs. K. ISr. Seward. ALMOND COOKIES. J pound butter, % pound sifted flour, if pound sugar, 2 eggs; grated rind of I pound almonds, | lemon. Blanch the almonds, and, when dry, chop fine; stir the butter until creamy, add the eggs, mix the sugar and almonds, add two-thirds of this' mixture to the butter and eggs, setting aside the remainder for the top. Stir in the Hour and grated lemon rind, roll out one-fifth of a.n inch in thickness, cut into diamonds three inches in length, spread over the top the white of an egg, and on this sprinkle the remainder of the sugar and almonds. Bake in a moderate oven to a golden brown. — Mrs'. William Peters. 302 WEST BEND COOK BOOK AMMONIA COOKIES. C) eggs, 2 teaspoons carbooiate of 2 cups sugar, aiumonia, 1 cup butter, Flour enough to roll as soft 1 cup lard, as can be handled. Beat eggs and ammonia together in tlic evening and add sugar, lard, butter and flour the next morning. — Mrs. Geo. Aulenbacher. AMMONIA COOKIES. 1 ounce ammonia, 4 cups sugar, 1 pint SAveet milk, 4 eggs, 2 cups butter. Flour to mix soft. Dissolve ammonia in the milk and let stand over night; in the morning cream the butter with three cups of the sugar, add the eggs and flour, roll out, cut into cookies, sprinkle with the remaining cup of sngar and bake. — Mrs. H. Mead. ANISE COOKIES. 4 large eggs, -J cup cornstarch, 1 pound powdered sugar, 1 teaspoon anise. 1 heaping cup flour. Add eggs to the sugar one at a time, stirring briskly forty- five minutes; then add the other ingredients, stir thoroughly and drop from a teaspoon, four in a pan ; bake in a moderate oven. — Mrs. C. Marth. COOKIES 303 BROWN COOKIES. 1 Clip lard, 2 eggs, 1 cup brown sugar, 2 teaspoons soda, 1 Clip molasses, 2 teaspoons ginger, J cup sour milk, 2 teaspoons cinnamon. Flour enough to roll soft. — Mrs. P. W. Hams. CHOCOLATE COOKIES. J cup butter, 2 ounces' chocolate, 1 tablespoon lard, 1 Qgg (well beaten), 1 cup sugar, ^ teaspoon soda in 1 teaspoon salt, 2 tablespoons milk, 1 teaspoon cinnamon, 2J cups flour. Cream the* butter and lard, gradually beat in the sugar, thou acid salt, cinnamon, Bakei-'s chocolate, egg, milk and flour. Bake in a quick oven. — Mrs'. W. P. Rix. CHOCOLATE COOKIES. 1 cup light brown sugar, IJ cups flour, 2- cup melted butter, 1 cup raisins and nuts', ^ teaspoon soda, 3 squares chocolate. Dissolve the soda in a little buttermilk or sour milk, chop the raisins and nuts, melt the chocolate, mix in the order given, drop on tins, a small tablespoonful at a time and bake very slowly. — Mrs. Allen. 304 WEST BEND COOK BOOK CHRISTMAS COOKIES. J pound butter, 1 pint sweet milk, .1 J pounds sugar, 1 lemon (juice and rind), fi egg^, o cents worth ammonia. — Mrs'. Thjoraas Jenner. COOKIES (German). 1 pound powdered sugar, | ounce cinnamon, 1 lemon, grated rind, 1 pound almonds. 6 whites of eggs'. Stir the sifted sugar, rind of lemon and stiffly beaten whites of the eggs fifteen minutes, then set aside one tear cupful, and to the remainder add the grated almonds; roll out one-quarter of an inch in thickness and spread with the sugar and eggs in the teacup. Cut with a star form and dip into granulated sugar each time before cutting. . —Mrs. H. Rolfs. COOKIES. 4: cups white sugar, 6 whites of eggs, beaten, 1 large bowl sour cream. Vanilla or lemon, 1 teaspoon soda. Flour to mix soft. Roll thin, cut in cakes, sprinkle with sugar and bake in a slow oven. COOKIES 305 COOKIES. 3 Clips sugar, 1 cup butter, 1-J cups sour milk, 3 eggs, i teaspoon of soda,, Xutmeg, Flour to make a very soft dough. — Mrs. Soi>liie Bordoe. C00KIE8. 1 cup butter, 2 cups sugar, 3 eggs, J to -J cup of milk, ^ teaspoon salt. Use as little flour as will make them stay puffed up in a very hot oven. — Mrs. F. E. Walbridge. J teaspoon lemon oil, 1 teaspoon baking powder, Flour to roll soft, about three cups. COOKIES. 3 pounds flour, 1 teaspon soda, dissolved in hot water, eggs, Lemon flavor. Rub the butter in the flour, dissolve the sugar in the water, mix all well with beaten eggs, and bake quickly. — E. G. Boden. IJ pounds sugar, 1 pound butter, ^ pint cold water. 306 WEST BEND COOK BOOK COOKIES. 2 cups sugar, 1 teaspoon soda; salt, 1 cup sour cream, J teaspoon baking powder, 1 teaspoon caraway, Flour to roll soft. Bake in a quick oven. — Mrs. Mary Schuman. COOKIES (Snaps). 2 cups brown sugar, 2 teaspoons cinnauion, 1 cup syrup, 2 teaspoons soda., 1 cup shortening, I teaspoon cloves, J cup cold water, :| teaspoon allspice, 2 teaspoons ginger, ^ teaspoon nutmeg, Flour to roll not too stiff. Very nice. —Mrs. C. A. Silberzahn. CREAM COOKIES (Fine). 2 cups sugar and 2 eggs, beaten, 1 cup butter, creamed. Salt and flavor, 1 teaspoon soda in Flour to mix soft. 1 cup sour cream, -Mrs. H. P. Bolm. CRUMPETS. H cups sugar, 2 teaspoons soda, 1 cup butter, 1 cup chopped nuts, 2 eggs. Flour enough to roll out •3 tablespoons cold water, like cookies'. — Mrs. George Kuehlthau. COOKIES 307 EIER PLAETZCHBN. 4 yolks heard boiled eggs, ^ pound butter, 2 yolks of raw eggs, 1 pound flour. ^ pound sugar, Stir together, roll, cut with cutter and spread with whites of two eggs beaten with one tablespoon sugar ; over this spread chopped almonds. Bake. — Mrs. A. Husting. ENGLISH BUTTEETEICIT (German). Divide one and one-fourth pounds of flour into two parts. To one part add one pound of butter, work well and fast, then set aside in a cool place. To the other part add four yolks and two whites of eggs, a little salt and enough sweet milk to make stiff as' noodle dough; work this until it blisters then set aside one hour or longer after which roll very thin, spread the first part over, fold four times and roll very thin again ; repeat the folding and rolling three or four times then cut in any desirable shape and bake in a moderate oven. — Theresa Detling. FLOTT KLTNGELN. J pound butter, S tablespoons sour cream, 2 tablespoons sugar, 1 pound wheat flour. Knead into dough, roll out thin, cut into half inch wide strips, sliape into small "B'^, moisten the top with melted butter, sprinkle with sugar and bake. — Clara Kuechenmeister. 308 WEST BEND COOK BOOK FRUIT COOKIES. 2 cups' brown .sugar, 4 tablespoons sour milk, 2 cups raisins, chopped, 1 teaspoon cinnamon, 2 eggs, -J teaspoon nutmeg, 1 cup butter. Flour to roll. 1 teaspoon soda, Mrs. Fred Baertschy. GINGEK COOKIES. 1| cups' New Orleans mo- 1 teaspoon ginger, lasses, 1 teaspoon cinnamon, 1^ cups sugar, 8 level teaspoons soda, dis- ] heaping cup butter and solved in lard, 1 cup cold water. 1 teaspoon salt, Flour enough to roll soft as can be handled. — ^Mrs. W. F. Meyers. OIISTGEK COOKIES. 1 cup molasses, ' 1 teaspoon ginger, 1 cup sugar, 1 teaspoon cinnamon, 1 cup shortening, 1 heaping teaspoon soda. 1 cup buttermilk or sour milk. Flour to roll soft. — Mrs. Nichols. COOKIES 309 GIKGER COOKIES. 1 cup sugar, 1 cup butter, 3 eggs, 1 teaspoon ginger. 3 teaspoons soda in 1 cup New Orleans molasses- 1 teaspoon cinnamon, 6 cups' flour. —Mrs. H. Mead. GINGER COOKIES. I cup brown sugar, 1 cup sbortening, ] cup molasses, 1 teaspoon soda in J cup hot watler. Roll thin. 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon allspice, Hour to make very stiff. — Mrs. W. F. Meyers. GINGER SNAPS. 1 cup sugar. 1 ^gg, 1 cup molasses (New Or- 1 tablespoon ginger. leans), 4 tablespoons cold water. 1 cup butter, 1 teaspoon soda. Flour to roll out. — Elizabeth Dunham. 310 WEST BEND COOK BOOK GINGEK SNAPS. ^ pound butter, 1 tablespoon cinnamon, ■|- ponnd lard, -3 quai-ts flour, J pound broAvn sugar, 4 teaspoons soda, dissolved 1 quart syrup, in milk. 3 tablespoons ginger, Melt butter, lard, sugar and .syrup together When cool, add the other ingredients' and more flour to stiffen ; roll very thin and bake in a quick oven. — Mrs. Arthur Franckenberg. GINGEE SNAPS. 1 cup syrup, 1 tablespoon ginger, 1 cup sugar, 1 teaspoon soda, in J cup lard or butter, 1 tablespoon vinegar. 1 egg, Flour enough to mix stiff.. Take the cover of a round spice box to cut them out. They are very nice and look and taste just like those sold in stores. — Mrs. Joseph Ott. GINGER SNAPS (English). I pound butter, Tjittle ginger, 1 pound molasses, J pound flour. J pound sugar, Melt the butter and molasses together, stir in the other ingredients' and drop in small pieces on baking tins. When done let them cool a little, then roll up. — Mrs. F. L. Mary on. COOKIES 311 eggs, 1-^- cups sugar, ^ cuj) butter, 1 cup chopped raisins 1 teaspoon cinnamon. Flour to roll out. HERMIT COOKIES. ^ nutmeg. ^ teaspoon soda in 2 tablespoons of water, ^ teaspoon cloves. — Mrs. Joseph Ott. HERMIT COOKIES. ]| cups sugaT, J cup thick sour cream, ^-wtea spoon soda. —Mrs. A. H. Smith. 2 eggs, 1 heaping cup butter. Flour to roll out. Z cups sugar, 1 cup butter. 2 eggs, 1 teaspoon soda in 1 cap thick sour milk. Sprinkle sugar on top. - HERMIT COOKIES. 1 teaspoon cloves, I teaspoon nutmeg, 1 teaspoon cinnamon, 1 cup chopped raisins, Flour to roll soft, Mrs. Catherine Duernberger. HERMITS. IJ cups brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon cloves, 3 eggs (not beaten), 1 cup melted butter. 312 WEST BEND COOK BOOK 1 teaspoon soda, 1 cup currants, 2 cups flour (scant), 1 cup nut meats'. 1 cup raisins, Drop from a spoon and bake. They improve if baked two or three weeks before using. — Mrs. Paul Rix. 1^ cups brown sugar, 1 cup molasses, 3 eggs, 1 cup butter, 1 teaspoon soda, 1 teaspoon nutmeg, HERMITS. 1 teaspoon cloves, 1 teaspoon cinnamon, 1 cup currants, 1 cup raisins, 1 cup nuts. Flour to mix stiff. — Lizzie Happel. HIOKORYNUT COOKIES. 1 cup butter, 1| cups sugar, 4 eggs, salt, 1 small teaspoon soda, 1 cup sour milk, 2 teaspoons baking powder. Flour to mix stiff, 1 cup hickory nut meats. —A. Carl. COOKIES 313 MOLASSES CANDY COOKIES. f pound butter, 2 pounds flour, 2 pounds molasses, 1 teaspoon ginger^, 1 ])ound dark brown sugar, 1 teaspoon lemon extract. Melt the butter, stir in the ginger, add molasses, sugar, flour and lemon. Mix well and let stand over night. Drop onj tins in the morning to bake; they will spread themselves in the oven. — Katherine M. Bowen. NEW YEAR'S COOKIES. 4 pounds' flour, i ounce ammonia and 3 pound butter, 1 small teaspoon soda, dis- 1 pint boiling water, solved in hot water, IJ pounds sugar, 2 tablespoons caraway. Rub the flour and butter together, pour the boiling water on the sugar and let stand until lukewarm, then' add the other ingredients. —Mrs. Secor. OATMEAL COOKIES. 1 cup sugar, 1 teaspoon cinnamon, 4 cup butter, 1 cup currants or raisins, - eggs', ^ chopped fine, 1 cup sour milk, 2 cups flour, -} teaspoon soda, 2 cups' oatmeal. 1 small teaspoon .salt, Drop from spoon and bake. — Mrs. R. N. Sev/ard. 314 WEST BEND COOK BOOK OATMEAL COOKIES. 1 cup sugar, T) cups oatmeal, J cup butter, ] tcanpoon bakiiio- powder, 2 eggs, ri cup flour (scant), 1 cup dates, cliopped, Piiicli of salt. —Flora Sette. OATMEAL COOKIES. 1 cup sugar, i tablespoons sweet milk, J cup butter, 1 teaspoon cinnamon, 2 eggs, 4 cup cuiTants, ^ teaspoon soda, 2 cups flour, 1 teaspoon salt,> 2 cups oatmeal. — Mrs. Jolm Conrad. OLD-FASHIONED COOKIES. 1 cup butter, 1 teaspoon soda in 3 cups sugar, 1 cup sour milk, 2 eggs (not beaten). Flour to mix soft. Mix together lightly, roll out, sprinkle sugar over, cut out and bake. — Mrs. J. Burckardt. OLD GEEMAN COOKIES (Fine). 2 cups butter, i teaspoon soda in 4 cups sugar, % cup sour milk, 4 eggs, Flour to roll soft. — Mrs. Fred Krueger. COOKIES 316 SOUR CREAM COOKIES. 2 caps sugar, 1 heaping teaspoon soda, J cup lard or butter, Flavor to taste, 1 cup sour cream, Flour to make stiff. —Mrs'. M. C. Tolzman. SUGAR COOKIES. IJ cups sugar, 1 cup sour milk, 1 cup lard, 2 teaspoons soda, 1 egg, o teaspoons baking powder. Flour enough to roll soft as can be handled. — Mrs. Hobson. SWEET COOKIES. 1 cup sugar, { teaspoon soda, x cup butter, -J teaspoon cream tartar, 3 eggs, beaten separately, 1 cup cornstarch. Flavor with Icilion. Flour to roll soft. — Mary O'Connell. VANILLA COOKIES. . 1 cup butter and 1 teaspoon soda, 2 cups sugar, creamed, 1 teaspon baking powder, 1 cup cold water, 2 teaspoons vanilla. 2 eggs, Flour to make very stiff dough. — Minnie Wilmot. 316 WEST BEND COOK BOOK WHITE COOKIES. 1 cup butter and 2 teaspoons baking powder, 2 cups' sugar, creamed. Flour enougli to make soft 3 eggs, beaten, dough. Nutmeg flavor. Put a raisin on the top of each cooky and bake in a hot oven. — Mrs. W. P. Rix. Candy. "Sweets to the sweet."' BUTTER SCOTCH. 1 cup sugar, 1 tablespooii vinegar, 1 cup molasses, J teaspoon soda.' ■J cup butter, Boil together, stir frequently to prevent burning and as soon as the syrup will snap when tested in cold water remove from the fire and flavor to taste; pour one inch thick on but- tered tins and check into squares with a sharp knife. — Elva Sievers. CARAMELS. 1 cup syrup, 1 tablespoon flour, 1 cup white sugar, 1 tablespoon butter, 1 cup brown sugar, 4 ounces chocolate. 1 cup milk, Boil together one hour. —Mrs. Eliza Weil. 318 WEST BEND COOK BOOK CAEAMELS. 1 J cups light brown sugar, 1 even tablespoon butter, ^ Clip milk, 2 squares Baker's chocolate. — Miss Anna Klumb. COCOANUT CAEAMELS. 1 cup sugar, 2 tablespoons flour^ 2 cups cocoanut, 3 whites of eggs. Mix the sugar, cocoanut and flour together, then add the whites of the eggs beaten very light. Grease white letter paper, drop the mixture on it, a tablespoonful at a time, and bake in a quick oven. — Mrs. Sophie Bordoe. COCOANUT CANDY. 2 cups cocoanut, 2 tablespoons cornstarch, 1 cup sugar, 2 Avhites of eggs. Mould in little balls, place on buttered paper and dry in a slow oven. — Harriet Hams. CEEAM CANDY. •Boil two cups of cream and three and one-quarter pounds of granulated sugar until it waxes when tried in cold water; then take from the stove and put in bowls to cool. When it has cooled sufficiently to bear the finger in it, beat with a spoon until it creams and can be handled. Knead it on a plate like bread; after this it can be divided, different flavors added, and used as the foundation of any kind of candy de- sired. — Tx>uise Silberzahn. CANDY 319 CREAM CANDY. 3 pounds granulated sugar, 1 teacup water, 2 tablespoons vinegar. Vanilla flavor. Boil sugai-, vinegar and water together until brittle when tried in cold water, flavor, cool and pidl. — E. M. CREAM CANDIES. Boil four cups granulated sugar and one cup water with- out stirring until it begins to thread; take from stove and let stand until it begins to thicken, then stir until white and too stiff to handle with a spoon. Add one teaspoon of vanilla while stirring, then knead like clough until cool. (To pre- vent the outside from crusting while moulding, cover with a napkin wrung out of cold water. This is the foundation or fondant. Varieties : 1. Have prepared dates, with the stones removed; fill with the foiidant, press sides together and roll in granulated sugar. 2. On little balls (moulded by rolling in the hands) press an almond, the half of a walnut or pecan. 3. Knead into a part of the fondant as much shredded cocoanut as desired, then mould and roll in cocoanut. 4. Chop together dates and figs. Take part of the fondant and flatten on a plate (dusted with powdered sugar) 320 WEST BEND COOK BOOK until about six inches in length and three inches in width. Then mould enough of the chopped fruit to make a roll of the same length and the thickness of a pencil. Place on the strip of fondant, turn the edges together and roll until round and smooth. Then cut with a knife into pieces one-half an inch in width. 5. Bv mixing equal quantities of the fondant and chopped fruit little fruit balls ma^^ be made. 6. By pouring a few drops of water on one-half tea- spoon red sugar, or on a few little red peppermint drops, and mixing a very little of this with the fondant, it may be tinted pink; also, by working in grated Baker's sweet chocolate a pretty brown may be obtained. 7. Take three portions of the fondant, color one brown and one pink, -flatten the white portion on a plate, dusted with powdered sugar; on this place the pink and then the brown. Cut into squares. 8. For making chocolate drops, let the balls' made of the plain or pink fondant stand over night. Then stick a toothpick or hat pin into them and dip into sweet chocolate until thoroughly coated. The chocolate is grated and melted by placing over a steaming teakettle, —Anna Gossel. CANDY 321 COCOANUT PUFFS. 2 cups cocoanut, 2 tablespoons flour or corn- 1 cup sugar, starch. 2 whites of eggs, beaten. Drop on buttered tins and bake quiclvly. — Emma Pick. CEEAM PUFFS. Beat the whites of four eggs stiff, add one cup of sugar, beat well, drop on papei' and bake one hour in a slow oven. —Mrs. J. Wiley. CREAM PUFFS. To the unbeaten whites of two eggs add powdered sugar to make very stiff, and three teaspoons baking powder; drop from a teaspoon on paper spread on the hottom of a tin and bake. — Mrs. Val. Wollner. FRENCH CREAM CANDY. x\dd to the unbeaten whites of two eggs an equal quan- tity of cream, milk or cold water; flavor, then stir in sifted confectioners' sugar until stifE enough to mould into shape. This is a good foundation for all varieties of French creams. —A. L. 322 WEST BEND COOK BOOK FKUIT CANDY. 1 cup molasses, IJ cTips currants, 1 J Clips' sugar, -J cup raisins, J cup bntter, IJ cups mixed nuts, ^ cup figs, Little citron. Seed and chop the raisins, chop tiie figs and citron to- gether, cliop the nuts, not' too fine, wash and dry the currants. Boil the molasses and sugar together until it will Jiarden in cold Avater, then take from the stove, stir in the Ijutter, fruit and nuts and pour thick into buttered pans. Delicious if made right. — Mrs. J. E. Bray ton. FUDGES. ■| cup grated chocolate, J cup milk or cream, 2 cups granulated sugar, Butter, size of egg. Boil twenty minutes, after removing from the stove, add vanilla to taste and pour on buttered tins. — Geo. E. Ott. CHOCOLATE FUDGES. i cake Baker's chocolate, Butter, size of walnut, 1 cup milk, 3 cups sugar. Grate the chocolate, stir together in the order given and make like va.nilla fudges. — Harriet Hams. CANDY 323 COCOA FUDGES. (Southern.) 1 cup white sugar, 2 tablespoons cocoa, 1 cup milk, Butter, size of walnut. Boil the sugar, milk and cocoa together and when nearly done add the butter. Boil until it will form a soft ball when dropped in cold w^ater, remove from the fire, stir until it begins to stiffen, then turn into a buttered pan and cut in squares. — Nina Miller. COCOANUT FUDGES. 4 cups sugar, 2 cups cocoanut, 1 cup butter. Vanilla flavor, IJ cups cream. Boil sugar, butter, cream and vanilla to the soft ball degree; just before removing from the fire add the cocoanut, stir in a cool place until stiff, then put an inch thick into buttered pans' and cut into squares. VANILLA FUDGES. 2 cups' sugar. Butter, size of walnut, 1 cup cream, Va.nilla flavor. Cream the butter and sugar, add the cream, boil until it will form a soft ball when dropped into cold water. Before removing from the fire add the vanilla. Stir in a cool place until stiff, then put an inch thick into a buttered pan, and cut into squares. — Harriet Harns. 324 WEST BEND COOK BOOK MAESHMALLOWS. 1 pound gum arable^, 1 pound refined sugar, 1 quart water, 8 whites of eggs. Dissolve the gum arabic in the water, strain, add the sugar, place over the fire, stir constantly until the sugar dis- solves and the mixture becomes the consistency of honey, then add gradually the well beaten whites^ of the eggs, stir- ring all the time until it does not adhere to the fingers when touched; pour into a pan dusted with cornstarch and when cool divide into small squares. — Mrs. P. W. Harns. MEXICAN CREAMS. 3 cups brown sugar, 1 cup nuts, chopped, 1 cup cream, 1 teaspoon vanilla. Butter, size of walnut, —Mary Tetzlaff. MOLASSES CANDY. Boil two cups New Orleans molasses and one cup of sugar until it threads from the spoon, add one teaspoon soda just before removing from the stove; pour on buttered tins and pull as soon as cool. CANDY 325 PEANUT CANDY. Shell and grind one cup of peanuts, not' too fine, turn them into the colander and sift the finer part onto the moulding board ; then put one cup of sugar in an iron spider over the fire and stir constantly; when dissolved, add the coarser peanuts and turn the mixture onto tlie peamit flour on the moulding board, roll very thin with a well-floured rolling pin and mark in squares. — Harriet Hams. PEANUT CANDY. Put two cups' of white sugar into a porcelain kettle, stir constantly until dissolved, then add one cup of chopped pea- nuts, turn at once iuto a buttered dish and cut in squares. — H. E. C. PEANUT CANDY. 2 cups sugar, -J teaspoon cream tartar, J cup water, 1 teaspoon butter. Boil the sugar and water, add the cream of tartar which has been di,s&olved in cool water, and cook until brittle when tried in cold water, then; add the butter, cook four minutes more and pour over the peanuts in a buttered dish. — Mrs. Brayton. WEST BEND COOK BOOK PENUCHI. 2 cups light brown sugar, Butter, size of walnut, 1 cuji white sugar, 1 cup chopped walnuts. 1 cup sweet milk, Cook the sugar, milk and butter to soft ball degree, stirring constantly. Eemove froan the fire, beat two minutes', then add the ulut meats and beat until stiff. Pour into a buttered dish and cut in squares. — Clariuda Sievers. PEPPERMINT CPEAMS. 3 pounds granulated sugar, J- teaspoon cream tartar, 1 cup water, Peppermint flavor. Boil the sugar, water and cream of tartar rapidly to the soft ball degree without stirring, then remove from the fire, let cool, add peppermint, wintergreen or any flavoring de- sired, and stir in the same direction with a^ wooden spoon until perfectly smooth and creamy; drop on oiled paper or glass. If the candy should grain, water can be added to boil it again. —Contributed. SAITER KRAUT CANDY. Cook one pound brown sugar and enough milk to moisten, for about five minutes, stirring all the time, then add one- quarter pound cocoanut, stir well and turn on buttered paper. — Isabella Burckhardt. CANDY - 32^ TAFFY. 1 cup brown sugar, Butter, size of walnut. ^ cup water, Boil until it hardens in water. — Adele Silberzahn. TAFFY. 1 cup sugar, 1 tablespoon vinegar, 1 cup molasses, ] teaspoon soda. 1 cup butter. Boil until it hardens in water and flavor to taste. — Miss Anna Klumb. CREAM TAFFY. 2 cups sugar, 1 tablespoon vinegar, 1 cup water, Buttei% size of walnut, 1 teaspoon cream tartar. Vanilla flavor. Boil ten minutes'. — Louise Silberzahn. PULLED TAFFY. cups granulated sugar, -J cup vinegar, 1 cup water, Butter, size of walnut. If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar together until half done, then add the butter and stir until mixed well. When it snaps when tested in cold water it is done. Pour on but- tered tins, let cool, flavor and pull. — Elva S levers. 328 WEST BEND COOK BOOK PULLED TAFFY. 2 cups sugai';, } teaspoon cream taxtar, 1 cup Avater^ Vanilla flavor. Boil the sugar, water and cream tartar uiitil it hairs, then flavor, turn on l>uttered plates and when cool enough to handle pnll. — Lonise Silberzahn. MACAROONS. J ])ound almonds, 1^ pounds powdered sugar, 8 whites of eggs, 1 vanilla bean. Beat the whites of six eggs to a stiff froth, pound the bean with one teaspoon powdered sugar; blanch, dry, grate and pound the almonds', moisten with the whites of two eggs, then mix all together, stir an hour, drop on tins lined with buttered or waxed pa,per and l>ake in a slow oven. — Miss Theela Pick. ALMOND MACAROONS. 1 pound grated almonds, 7 whites of eggs, beaten 1 pound granulated sugar, stiff. Roll in little balls in greased palms of the hands and bake on buttered tin-s. — Agnes M. Haase. HICKORY NUT MACAROONS. 1 cup hickory nuts, 2 eggs, .1 cup sugar, 2 tablespoons flour. Pound the nut meats to a paste, mix with the other ingredients, drop from a teaspoon oni greased paper and bake. — Miss' Amanda Franckenberg. CANDY 329 KISSES. To the whites of two eggs, beaten stiff, add a cup of sugar, with a little flavoring; add chocolate for chocolate kisses. Bake on waxed, tins. — Mrs. Thomas Binihy. COCOANITT KISSES. 1 cup powdered sugar, 2 cups cocoanut, 2 whites of eggs, beaten, 2 teaspoons cornstarch. Beat all together, drop on buttered paper and bake. — ^Mrs. Val. Wollner. SUGAR KISSES. 1 pound powdered sugar, 5 whites of eggs', beaten 1 teaspoon lemon extract, stiff. Drop on, white paper and bake about twenty minutes in a moderate oven. — Miss Amanda Franckenberg. CRACKER JACK. i cup syrup, 1 teaspoon soda, 1 cup sugar, 6 quarts com, popped. 1 teaspoon vinegar, Cook the syrup, sugar and vinegar until it will crack when tried in cold water, then add the soda, stir well and pour the foamy mixture over the corn. Nice also with pea- nuts added. — Mrs. Joseph Peine. 330 WEST BEND COOK BOOK POPCOEN BALLS. 2 Clips granulated sugar, Flavor, 1 cup water, 8 quarts popcorn. Pop the corn and remove all tlie hard kernels, boil the sugar and water until it hairs, arid the flavor, pour over the com and form into balls'. PAETSIAN FIGS. Pick over and remove the stems from a pound of the best figs, cut each in two and remove the seedy centers; to these centers add a,n equal quantity of English walnuts, al- monds' and raisins mixed, put throuo-h a meat chopper, flavor with lemon juice, cover the figs with a thin layer of this mixture, roll u]> as a jelly roll and dip in granulated sugar. — A. Pries. SALTED ALMONDS. Blanch the almonds by pouring over them boiling water, which loosens the skins so they may be easily slipped off. To one cup of nuts take one teaspoon olive oil and one teaspoon salt ; stir through the nuts thoroughly and brown in a mod- erate oven. They require great watchfulness and frequent stirring to prevent scorching. Peanuts and walnuts may be prepared the same way. — Mrs. Gilman. Beverages. "The cup that cheers." COFFEE. One and one-half quarts boiling ^vater, one-quarter pound Ijc'st ground coffee, one Qgg. Break the egg into the coffee and stir until it is' entirely absorbed, then put into the boiling water and let it boil three minutes. Strain through flannel aji'i serve. — H. Kinsley. COFFEE FOE O^^E HUNDRED. Five pounds ground coffee, six eggs, and cold water enough to wet it all. Divide into four parts, and put it into bags, filling the bags not half full. Put two of the bags into four pails of boiling water. Keep at boiling heat, not boiled, for over half an hour, shaking the bags frequently; then bring to a boil, anjd let boil ten or fifteen minutes; remove these! bags, put in the other two, and boil fifteen minutes; then put in a dipper of cold wat^r, keep it from boiling, and it is ready to serve. 332 WEST BEND COOK BOOK VIENNA COFFEE. Use Mocha and Java coffee in equal parts (one tablespoon to each person)^ and mix well with one egg. Pour half as much boiling Avaier over the coffee as needed. Let the coffee froth;, then stir it down and let it boil five minutes; set it back on the stove five or ten minutes and add the rest of the water. To one-quarter cup of boiled milk add three table- spoons of whipped cream and fill with coffee. Or add the white of egg, foamed, to one pint of cream. —Mrs. Gillett. TEA. One teaspoon best tea to one cup water. Pour boiling water into the teapot till heated through, empty it, put in the tea, pour boiling water over it and serve in three minutes. Fresh winter should always be used, and should never be boiled over tlii'cie minutes before pouring on the tea or coffee. ICED TEA. Steep the tea for a few liours in cold water, using a little more tea than for the hot beverage. Serve ice cold. RUSSIAN TEA. Serve lemon juice instead of cream in the tea. — H. Kinsley. BEVERAGES 333 CHOCOLATE. Melt oiie-lialf cake Baker^s chocolate in a double boiler; add slowly one pint of water and boil fifteen minutes, stirring to prevent its lumping. Add one and one-half pints' milk and, when quite hot, a pint of cream. When all is hot, stir in the foamed wliite of an egg and serve. French Method — As a pint of water begins to boil, add one cup of grated chocolate, and as soon as it boils up, add one pint of good milk and boil. Serve with a spoonful of whipped crea,m on each cup. ICED CHOCOLATE. Melt four ounces' sweet chocolate and one-half cup sugar (.scant) in one-half pint water, stir until smooth, then add graduall}^ one quart hot cream; beat w^ell. "When cool, add one teaspoon vanilla. Strain and freeze. COCOA. Smooth six tablespoons cocoa in a little cold water and stir into one pint of boiling water. Boil twenty minutes, add one pint milk and boil five minutes more, then add sugar to taste. Another Way. — Put three tablespoons of cocoa in a pint of water, let boil .slowly an hour, then pour it over sugar and serve hot with toast. — Mrs. E. E. Scott. 334 WEST BEND COOK BOOK EXCELLENT TONIC. Fresh milk, hot as can be heated without boiling. Drink while hot; a little salt ma^^ be added. GINGER DRINK. A palatable beverage can be made by stirring one cnp vinegar, three tablespoons' sugar and one tablespoon ginger with one quart water. Corls: tight in a jug and it will keep cool several hours. GRAPE JUICE. Cover Concord grapes after removing the stems, and washing thoroughly in a colander with cold water, then boil until tender. Press the juice through a wire sieve; then add one cup of sugar to every three quarts of juice and place over the fire just long enough to come to a boil. Do not let the grapes cook too long in the first place, or any more than boil up tlie last time, or the flavor will be impaired. Bottle hot. Bottles with patent stops can be procured.' For invalids this should be diluted one-half. — Frances Dunham. LEMONADE. One large lemon, four tablespoons sugar, one quart ice cold water; peel and cut the lemon in two, extract all the juice with a squeezer, drop the pulp into a pitcher, stir well together, strain and add one firm lemon, sliced very thin. This makes four glasses. BEVERAGES 835 MILK SHAKE. Beat one egg witli a teaspoon of sugar for each person, add two- thirds goblet shaved ice and milk, shake thoroughly until the ice is nearly melted. When ready to serve, grate nutmeg over the top. ISTECTAE. Juice of three orajiges, juice of three lemons, one-half the juice of one small can of pineapple, sweeten to taste, add eiiished ice and pour over the whole one quart of water. STRAWBERRY NECTAR. To one quart mashed strawberries, add one lemon, two tablespoons orange juice and three pints of water; let stand three hours, strain on three-quarters pound of powdered sugar. Stir until dissolved. Sen^e ice cold. Delicious. — ^^Mrs. F. Lauer. OATMEAL DRINK. Two tablespoons raw oatmeal to one quart of water; set two hours in a cool place, then drain off a,s it is wanted. A very nourishing drink. — Susie Hawkins. ORANGEADE. Boil four quarts of water with three pounds of loaf sugar, skim, let it get cold, then add the juice of eight oranges and the rinds of two rubbed in sugar. — Agnes Dawes. 336 WEST BEND COOK BOOK PINEAPPLE YINEaAE. Cover sliced fruit with vinegar, let stand three or four day&'j then mash and strain through a cloth. To three qnarts of juice add five pounds of sugar, and boil ten minutes. Skim well; when cool, bottle. Any highly flavored fniit may be prepared the same way. RASPBEERY VIIs' EGAR. Put ripe red raspberries in a stone jar and cover with cider vinegar ; let stand twelve hours ; then pour the vinegar over a gallon of fresh berries, and let stand over night. Allow one pound of loaf sugar to one pint of the juice; boil three minutes, skim and bottle. When wanted, add one-half glass of juice to one glass of water. RASPBERRY SHRUB. Cover three quai-ts of ripe red raspberries! with one quart of cider vinegar; let it stand twenty-four hours or longer. Strain and add to each pint of juice one pound of white sugar. Boil half an. hour, skim, bottle and seal. — Mrs. S. S. Barney. LEMON SYRUP. To the juice of twelve lemons add the grated lemon rinds of six, and let stand over night. Make a thick syrnp of six pounds of white sugar, and when quite cold, strain into it the lemon juice. Bottle and cork for use. BEVERAGES 337 STEAWBERRY SYEUP. Express the juice from the fresh fruit and add three ajid a half pounds of sugar to each quart. Or, heat the juice, strain, add the sugar and can hot. Will keep indefinitely. Easpberries make fine syrup. 338 WEST BEND COOK BOOK Fruit Canning, Etc. " Trifles make perfection, and perfection is no trifle." TO PRESiERVE BERRIES WHOLE. Fruit should not be too ripe. Pick over as soon a.s gatli- ered ; Ava&h^ if absolutely necessary, and put in glass jars, until each is two-thirds full. Put into a porcelain kettle one cup water and one pound of sugar, for every two pounds of fruit, ajid let come slowly to a boil. Pour this synip into the jars over the berries, filling them to the brim ; tlien set the jars in a pot of cold water on the stove and let the water boil and the fruit l>ecome scalding hot; then lift tliem out and seal per- fectly tight. TO CAN FRUIT. Make a syiiip for all the fruit to can of two parts sugar and one part water. Skim v/ell while boiling and pour into a, crock, on back of stove, to l^eep hot. I'or one can put one and one-half cups of syrup into kettle. When it boils, add the fruit, one and oiie-half boxes, heat evenly, and soon as ready 340 WEST BEND COOK BOOK to boil, can at once. Heat the glass jar and cover in hot water; put a silver tablespoon in the jar, set it on a plate, fill with hot frnit, let it overflow to remove the air bubbles, take out the spoon, and seal. Tliis sijnple method has given satisfaction for many years. TO CA^T FEUIT. For the syrup allow one cup of sugar and one cup of water to each quart jar; put this on the stove and let just come to a boil: fill a jar with fresh fruit, then fill Avith syrup to the brim, and put on the covers without the rub- bers. Warm some water in tlie boiler, put slats on the bot- tom, set the cans of fruit on the slats, let boil twelve minutes, then remove from the boiler, take oif the covers, put on the rubbers', fill to overfi owing with syrup or hot water, put on the covers, seal tight and let stand upside down over night. — Mrs. Fred Althaus. FEUIT JELT.Y. (French Process.) Allow one pound of loaf sugar to each pint of juice. Put the juice on alone to boil. Put the sugar in shallow pans and heat in the oven, to prevent burning. When juice begins to boil, note the time, and in twenty minutes add the sugar, which should be very hot, stirring rapidly until dissolved. Let the jelly come to a boil ; then remove the kettle instantly FRUIT CANNING 341 from tlie fire. Eoll the glasses in hot water and fill with the scalding liquid. The jelly will form within an hour. When cold, lay on it a piece of writing paper, cut to fit jelly, first im- mersed in the white of egg, and paste (with white of egg) another paper over the glass. Keep in a cool, dry place, or in a dry current of air. FKUIT JUICES. May be canned same as fruit ; press the fruit, strain as for jelly, heat, add one pint sugar to three pints juice and can in pint cans. This is very nice to use in mince pies, sauces, fmit cake^ plum puddings, etc. Two or three table- spoonsful, added to a glass' of water, makes a delicious drink. — Mrs. W. D. Evans. CANNED PINEAPPLE. 1 quart pineapple (sliced 1 cup sugar, and chopped), 1J cup water. Boil sugar and water ten minutes; put in fruit and let come to a boil. — Agnes M. Haase. 342 WEST BEND COOK BOOK CANNED PEACHES. 1 cup vinegar, 4 cups sugar, 2 cups water, 20 peaches. Wash the peaches in cold water (using a cloth) ; then cook all together until the peaches can be pierced by a broom splint; can carefully. Will keep several years. — Mrs. G. W. Dellinger. CEANBERRIES. Put two pints of cranberries', two cups of granulated sugar and one cup of water in a granite ste^vpan.; let come to a boil, then boil ten minutes, closely covered, without stir- ring; remove the scum. Will jelly when cool. GRAPE CATSUP. 7 pounds grapes, 1 tablespoon cinnamon, o^ pounds sugar, 1 tablespoon cloves, 1 J pints vinegar, 1 tablesi>oon allspice, 1 tablespoon salt, 1 saltspoon cayenne. Boil the grapes, press through a colander to remove seeds and skins ; boil the pulp with the remaining ingredients slowly until thick; then bottle and seal. GREEN GRAPE JELLY. Stem the grapes, cook in just enough water to keep from burning; mash with a silver spoon, strain, and, to every pint of juice allow three-quarters pound of sugar. Heat sugar very hot, then pour the juice over it, stirring well. Fill glasses. FRUIT CANNING 343 SPICED CRAB APPLES. 4 pounds sugar, 2 ouuces whole allspice, 2 quarts cider vinegar, Crabapples to fill a two- 1 ounce whole cloves, gallon jar. 2 ounces stick cinnamon, Steam the crab apples. Boil the vinegar, sugar and spices one-half hour; draw off the liquid and pour over fruit, placing the, spices in a muslin bag for the top. SPICED CUEEAIS^TS. 5 pounds ripe currants, 1 tablespoon cloves, 3 pounds white sugar, 1 tahlespoon allspice, 1 tablespoon cinnamon^ ^ pint vinegar, 1 tablespoon nutmeg. Boil currants' one hour,- then add sugar, spices and vine- gar; boil one-half hour longer. — Mrs. Joseph Ott. SPICED CURRANTS. 4 quarts currants, mthout 1 teaspoon allspice, stems, 1 teaspoon cloves, 1 pint vinegar, Lemon rind, 2 pounds sugar, 1 tea.spoon cinnamon. Boil all together until consistency of jelly, and put in covered jars. Good. — Mrs. W. P. Rix. 344 WEST BEND COOK BOOK SPICED CURRANTS. 7 pounds currants, 1 tablespoon ground einna- 4 pounds sugar, mon, 1 pint good cider vinegar, 1 teaspoon cloves. Put into kettle and boil until the fruit is soft; then skim out fruit, putting it on dishes until the .syrup is' boiled down thick. Ttirn the fruit bade into the syrup again so as to heat it all through; then seal it hot in glass jars and set in a cool, dark place. — Mrs. Marie Pick. SPICED GRAPES. (Fine.) 5 pounds grapes, 1 tablespoon cinnamon, 4 pounds brown sugar, 1 teaspoon allspice, 1 pint vinegar, .Sprinkling of pepper. 1 tablespoon cloves, For this purpose the late Isabella grapes, not very well ripened, are the best. (Weigh before picking from the stems.) Strip the grapes, one by one, from the stems, "pop- ping'^ the pulp into one kettle and throwing the skins into a,nother; put both kettles over the fire, adding just enough water to each to keep from scorching. As soon as the seeds loosen from the pulp, press .through a colander, add^the piilp to the skins, then add the other ingredients and cook slowly three or four hours, or until quite thick. FRUIT CANNING 345 SPICED TOMATOES. 1 pint cider vinegar, -J ounce cloves, 4 pounds brown sugar, 1 ounce cinnamon. 7 pounds green tomatoes, Tie spices in little bags; boil vinegar, sugar and spices until clear, then add the whole tomatoes (peeled), and boil two hours; put in cans and in each can put a bag of spice. — Mrs. A. Zimmerling. RULE FOR SWEET PICKLES. 4 pounds fruit, -J cnp mixed spices — stick 2 pounds brown sugar, cinnamon., cassia buds, 1 pint vinegar, allspice and cloves. Tie spices in a bag and boil with the vinegar and sugar. Skim well ; add fruit, cook until tender ; skim out and put in stone jars; boil syrup five minutes longer and pour over the fruit; for three mornings pour off the syrup, boil and pour over the fruit; keep the bag of spices in the syrup. RULE FOR MARMALADES, PRESERVES AND JAMS. Marmalade is made of the fruit pulp put through a sieve and boiled with an equal quantity of sugar ven- slowly one- half or three-quarters of an hour. 346 WEST BEND COOK BOOK Preserves are prepared witli equal weights of sugar and fruit. A synip is made by adding as little water as possible to the sugar; when it boils, skim until clear, (hen add fruit and cook until tender. Jams are usually made with v\^holc, suialJ fruits. Mash the fruit and cook it in an equal weight of sugar. GEEEN TOMATO PRESERVES. Cut one peck tomatoes in two ; mix well with six pounds sugar aud let stand over night. N'ext day drain off juice and boil to a syrup. AM tomatoes and six lemons, sliced, and cook until transparent — about tAvo hours. RIPE TOMATO PRESERVES. Seven pounds ripe tomatoes, three-quarters pound sugar to one pound tomatoes. Let them stand together over night; in the morning drain off the syrup and boil it, skimming well; tlien put in the tomatoes and boil gently twenty minutes; take out the fruit with a skimmer and boil syrup until it thickens. Ten minutes before taking from the fire, add three lemons, sliced, and a little ginger root, if preferred ; put the tomatoes into jars and fill with the hot syrup. Seal when cold. — Mrs. B. Schallern. FRUIT CANNING 347 GOOSEBERRY JAM. Pick the berries just as they hegin to turn. Stem, wash and weigh. To four pounds of fruit add one-half teacup water; boil until soft; add four pounds sugar and boil until clear. QUINCE JAM. Grate two quinces. Make a nice syrup of three pounds sugar and one pint water. Add quinces and cook ten min- utes. This is nice for hot cakes. QUINCE HONEY. 5 large quinces, -J gallon water. 5 pounds honey, Gmip the quinces and boil all together until pink. This tastes like natural honey and is nice for pancakes or dessert. — A. Hunter. ORANGE MARMALADE. (English.) 7 large oranges, 1 gallon cold water, 4 lemons, 5 pounds sugar. Cut the fruit in thin slices, let stand in water thirty-six hours, then lx)il quickly in the same water two hours; add the sugar and boil another hour, or until it jellies. —Mrs. C. A. Weil. 348 WEST BEND COOK BOOK CANDIED OEA:NrGE PEEL. Cut the rinds of a dozen oranges into stnall pieces, boil about an hour and a quarter, clianging the water three times ; then drain thoroughly^ add a cup of sugar and let stand on the stove until the sugar dissolves: then spread on plates, stir occasionally and when thoroughly dry, put in a glass can. Lemon peel may be candied the same way. Nice for a des- sert, or for flavoring fruit cake. CANNED BEANS. (Fine.) Stinng and cut fresh snap beans as if for immediate use; fill a jar with alternate layers of the uncooked beans and salt, allowing a half cup of .salt to each quait of beans; then fasten air tight witli the salt at the top. Will keep crisp and green for months and taste almost as good as fresh; can also be taken from the salt and pickled at any time. — N. H. White. TO PUT UP BEANS. Cut off the ends and boil the beans iii salted water until about half tender; then drain and drop into boiling water, salted in the propoi*tion of two tablespoons salt to each quart of water. Boil about ten minutes and put in glass jars, cover well with the water in which they were boiled, and seal. — Lizzie Schottler. Helps to Young Housekeepers. Live and Learn. Good yea.st, good flour, good judgment and wa,tcliful caro are essentials in bread, making. Good Hour is cream white, holds together in a mass when squeezed by the liand and re- tains the impression of the fingers. Ijea.m to make good homemade yeast. Keep the sponge near the stove^ where it will keep warm. Bread is "light enougir' when it has doubled its bulk^ and is' ready for the oven when the loaves will not retain the dent of the finger. Bread should bake an hour; rolls and biscuits should bake quickly; baking powder and cream tartar biscuits should be made quickly a,s possible and baked in a hot oven. Pans, especially for gems, should be greased and heated before putting in the dough. Flour should ahvays be sifted before using, and in winter should be warmed. When fresh bread is made a part of the dough may be set aside in a cold place and rolls made the next day. In winter, kept cold, yet not in danger of freezing, bread dough may be kept a week. Stale bread may be used in gi-iddle cakes, ome- 350 WEST BEND COOK BOOK lets, dressings, scalloped dishes, t-omatoes, etc.; it may be dried in the oven, rolled fine and kept in a paper bag, or in a glass jar, for future use. In adding eggs to custards, soups, sauces, etc., remember to add a few spoonsfuls of the boiling liquid to the eggs before stirring them into the mixture. If this is done carefully, the eggs will not curdle as they have an annoying habit of doing wheal stirred directly into a hot mixture. To separate fat from soups and gravy, thoroughly wet a clean white cloth in very cold water: pour soup or gravy through it; every particle of fat will remain in the cloth. To clarify beef drippings, place the drippings in a basin, slice into it a raw potato, let boil long enough for slices to browTi, ihen cool, drain from the sediment and set in a cool place. When mixed with an equal quantity of butter it an- swers the same purpose as clear butter for frying and basting any meats, save game and poultry. A piece of charcoal, tied in a muslin cloth, and put in the water in which cabbage, cauliflower, onions or ham is boil- ing will remove the unpleasant odor. Pepper pods answer the same purpose. A piece of bread tied in a cloth and boiled with strong vegetables will make them much milder. In making soups put the meat over in cold water. Fresh fish, game, or meats of any kind, are improved by being salted HELPS TO YOUNG HOUSEKEEPERS 351 over night. Soups and stews should be cooked slowly; the more gently meat boils the more tender it will become; a tough piece of meat can be made tender by cooking for several hours in water at a simmering heat. Koast meats should be put into a smoking hot oven ; after the surface is seared over, the heat should be diminished and the roast cooked slowly until done. Chicken or turkey oil is very nice to use in place of salad oil or butter, in making sa.lad dressings. Fowls, especially water fowls, after removing the feathers, and singeing, should be thoroughly washed with soap and water, after which they should be well rinsed. Another very good way to cleanse chickens, turkeys, etc., is to rub them thoroughly with dry oatmeal. In summer, dressed poultry should have a piece of charcoal placed inside to be removed before cooking. Milk is curdled by salt, so do not add to milk dishes until they are nearly cooked. . In filling salt shakers, add a little cornstarch to the salt and there will be a saving of time and temper. Wash egg shells when they come from the market, and then they may be used for clearing coffee, soup, etc. To chop suet, break into small bits, sprinkle with flour and chop in a cool place. 352 WEST BEND COOK BOOK To clean currants, put in a colander, sprinkle well with Hour, rub until grit, flour, etc., have passed through the strainer. Place in a pan of water and wash until water is clear. Dry between towels. To stone raisins, pour boiling water over them and let stand ten minutes, when seeds are easily removed. To blanch almonds, remove shells, pour over boiling water and let stand until the dark skin rubs off easily; then put in cold water, rub off the skins and dry between towels. To remove the skins easily from peaches, plums' or toma- toes, dip them in boiling water a few minutes. In mixing cake, where other methods are not given in this work by contributors, it would be well to observe the fol- lowing directions: Beat the butter and sugar to a cream; add the beaten yolks, spices or flavorings, milk or water, flour, into which the baking powder has been sifted, and lastly, the l)eaten whites. AVlien fruit is used it should be dredged with flour and added last. Cakes, made with butter, should be beaten long and vigorously after adding the flour, that they may be smooth and fine gTained. Sponge cakes should not be beaten after adding the flour, but require much beating before. All cakes, except those containing yeast, should be baked as soon as possible after they are mixed. Cakes with fruit in should be mixed stiffer with flour than those without fruit. HELPS TO YOUNG HOUSEKEEPERS 353 Cakes with molasses in will burn more quickly than others. Baking powder should always be sifted into the flour; soda, dissolved in sour milk or in hot water. In making sour milk biscuits, doughnuts or cakes, in addition to the soda required use a little baking powder in the flour. Thin cakes should bake from fifteen to twenty minutes, thicker cakes from thirty to forty minutes, ver\' thick loaves about an hour, and fruit cakes from two to three hours. To prevent cake or pie from burning, place a pan of cold water on the upper grate within the oven. Tea and coffee, made hot before water is added, are more fragrant and stronger. To keep lemons fresh, put them in a jar and cover with water; in summer change the water twice a week. In canning fruits see that the covers and rubbers are in perfect form. Keep pieces of charcoal in the refrigerator, change them often. MEATS AXD THEIR ACCOMPANIMENTS. With roast heef: Tomato sauce, grated horseradish, mus- tard, cranberry sauce, pickles. With roast porh : Apple or cranberry sauce. With roast veal: Tomato, mushroom, onion or cranberry sauce; also horseradish and onions. 354 WEST BEND COOK BOOK With roast mutton: Currant jelly, caper sauce. With hoilcd mutton : Onion or caper sauce. With l)oUed fowls: Bread sauce or onion, lemon, or cran- berry sauce, jellies. Also cream sauce. With roast lanih : Mint sauce. With roast turkey: Cranberry saiice^ currant jelly. With hoiled turkey : Oyster sauce. With venison or ivild ducks : Cranberry sauce, currant jelly. With roast goose : Apple or cranljerry sauce, gra})e or currant jelly. With hoilcd fresh mackerel: Stewed gooseberries. With fresh salmon : Green peas, cream sauce. Pickles are good witb all meats. Spinach should be served with veal; green peas with lamb. Lemon juice is nice with all fi&h. Slices of lemon diced and brought to a boiling point in drawn butter are fine with fowls. WEIGHTS AXD :\rEASUEES. Almonds or walnuts : 1 cup, sbelled— seven ounces. Butter : 2 rounded cups= one pound. Coffee : -1 cups, groimd-:=one pound. Cornstarch : 3 cups^one pound. HELPS TO YOUNG HOUSEKEEPERS 355 Dates, figs, prunes or raisins : 2 cups=^one pound. Eggs : Ten, average size=one pound. Flour: 4 cups, sifted=one lieaping quart and weiglis one pound. Lard or suet: 2 full eups^one pound. ]\reat, cliopped : 2 solid cups=:one pint and weighs one pound. Iiice or sago: 2 cups, heaped=one pound. Sugar, granulated or dry l)r()wn : 2 heaping cups=one pound. Sugar, powdered: 2 J eups=one pound. I\Iilk. cream, molasses, vinegar or water: 2 cups= one pint. Yeast: One-half cup, liquid=one-half cake compressed. One tahles])oon butter, rounded=:Qne ounce. One gill=one-half cup. Two cup< or four gills"^onc pint. Two pints=one quai-t. Tour quarts^^one gallon. 356 WEST BEND COOK BOOK Diet for the Sick By Dr. J. H. WEHLE. In senang a meal to an invalid, one cannot be too t'asticl- ions; too large a portion, a suspicion of grease on the broth, will often spoil the appetite. The linen, glass, dishes, etc., should be the best in the house; a tiny flower laid on the folded napkin will do much to render the meal pleasant. CALVES' FEET BROTH. 2 calves' feet, 1 egg, 2 quarts water. Salt, 2 tablespoons milk. Pepper. Boil the feet to shreds and strain liquor. Add egg and milk; give one boil up and serve hot with toast. EGGS. Boiled. I^ip a heavy coffee cup in boiling water (by run- ning a string through the handle) and heat for five minutes ; then break an egg into it and cover cup. The heat of the cup will cook the egg sufficiently ; season to taste. SoS WEST BEND COOK BOOK EGG LE^ilOXADE. 4 ]('iii()iis( juice of four, rind 6 ounces loaf sugar^ of two). li pints ]:)oiling water. 4 eggs, T'are lemon riud tliiuly : ])ut into pitcher with sugar and pour the i)oiling water on it. Let cool and strain, then add lemon juice and Ijeaten eggs. Jl^XKET. Take one-half pint of milk (luckwarm — 100 degrees F.), sweeten with sugar, if necessary: add one teaspoon of Fair- diihrs essence of pepsin. Stir and divide into small cups or glasses and set aside until it jellies. It may be placed in ice before serving. This mav l^e flavored with vanilla, nutmeg or cinnamon. If digestion is feeble, use liquid vrhey instead of the curd. EGG JUXKET. Two eggs beaten to a froth and sweetened with four teaspoons of sugar, may i)reviou&ly be added to milk; heat lukewarm : add essence of pepsin and proceed as above. COCOA JUXKET. Take a teaspoon of cocoa and two of sugar. Scald with two tal)lespoons of boiling water. Enb to a paste, add one- half pint of milk and heat mixture lukevrarm. Add essence -of pepsin and proceed as above. DIET FOR THE SICK 3nO COFFEE JUXKET. Dissolve two teaspoons of sii.u-ar in two tal)li^spooiis of strong- coffee and proceed as above. STEAWBEEEY, A^VXILLA AXI) BITTEE ALMOXD JUXKET. Add one-half teaspoon extract of vanilla, or l>ittcr rdmond extract to above. Strawberry: One tablespoon ol strawberry syrujj to above. KOUMYSS. Take a strong bottle (like chanipagnc bottle) with a long- neck and fill to lower end of neck with fresh, lukewarm milk : add two tablespoons of sngar and shake; then one-sixth of a cake of Fleishman's compressed yeast and cork. "Wire or tie securely, as the Koumyss might pop. Set the bottle in tem- l)eratnre of 100 degrees F., for 8 or 10 hours; then place in cellar or on ice and use as needed. (Tse champagne tap. or open carefully.) ]^IILK. A- milk is disagreeable to many it may be flavored by boiling a stick of cinnamon in it; if it is not easily digested, lime water or a little bi-carbonate of soda inay be added. 360 WEST BEND COOK BOOK ]'EPT0N1ZED MILK. Take a (juart IMaso]! lai' and pour into it a teacup of luke- warm water. Dissolve in this one of Faircliild's peptonizing tubes. Add one pint of fresh milk and shake. Place the jar for ten minutes in water so hot that the hand can be held in it for one minute (say 115 F.). ISTow bring it to a boil at once, or put on ice. If directions are not carefully followed the mixture vrill become bitter. SAYOIIPvY CUSTARD. Add yolks of two eggs to a cupful of Ijeef tea; season with salt and pepper. Butter a cup^ pour tlie mixture into it and let it stand in a pan of boiling water until the custard is set. SCOTCH BEEF BROTH. Remove the fat from a pint of strained beef broth; sea- son ; add one teaspoon of oatmeal and boil gently for two hours. CHICKEN BROTH. Cut chicken into pieces, cover with twelve pints water^ add t^^'0 ounces salt. Simmer gently three hours^ skim off fat ; make paste of flour and water, add to broth, and boil ten minutes'. DIET FOR THE SICK 3(>1 BEEF TEA. Put one pound mincecl beef into a jar with one pint cold water. Let stand one hour, stirring occasionally: then place jar in a saucepan of water, over the fire, and allow water to boil gently for one hour. Strain the tea and add salt. SCRAPED BEEF SANDWICHES. Place a piece of round steak on meat board and scrape out all the pulp with a dull knife, add salt, pepper and enough raw beef juice to make it into a firm jelly. Spread on thin slices of stale bread, without butter. FARINA PIIDDIXG. -J pound farina, 2^ ounces sugar, 2 pints milk, 4: ounces eggs, 1 pint water, ~ I ounce nutmeg. Put water into a stewpan, with a little salt. When it boils, stir in the farina. Boil twenty minutes, then stir in the milk, which must be hot. Beat the eggs and sugar together, and stir into the farina, add nutmeg. Put into moderate oven and bake one-half hour. PANOPEPTON PREPARATIONS. Panopepton is a pre-digested wheat starch and beef preparation, and a good substitute for milk, where milk and other foods are disagreeable to patients. 3r,2 WEST BEND COOK BOOK PAXOPEPTOX JELPY, WITH OPAXGE. -i 1)0.\" ge'latine, 1 orange (juice and rind), 1 tablespoon sugar, 1 pint cold water. <; tablespoons j)anopepton. Put gelatine, orange peel (cut into small pieces), juice and cold water in a disli, and let btaiid one hour, then put in a double Ijoiler over the fire, add sugar and stir until dis- solved ; strain through linen, add panopepton and stir well. Pour into j;n- and set near ice. Serve in sntall quantities. PAXOPEPTOX. . (Hot.) To a small teacup two-thirds full of l)oiling water, add one tabk<))oon panopepton, one teaspoon fresh lemon juice and a little sugar. Stir and drink immedliateh^, sipping slowly. PAXOPEPTOX BOriLLOX. (Hot.) Put one tablespoon panopepton into a teacup; fill cup nearly full of boiling water, season Avith salt and pepper, stir imd sip slowly. AEROW ROOT (IRUEE. One pint inilk or water, one teaspoon arrow root, salt to taste. BAREEY WATER. Two ounces barley, wisli in cold water, boil in one quart of water six hours (keep up the quantity of water), strain, flavor with salt or sugar. It may be flavored with lemon juice for invalids — not for infants. Oatmeal water made as above. Miscellaneous. "They have gathei-ed the scraps."' AX EXCELLENT SUBSTITUTE EOE BUTTEIU Take six pom ids of suet from the breast oi' Ix-et (kidney suet will not do), and three pounds best butter. Cook each slowly for several hours. Eemove the scum from the Initter as it forms, and when done pour off' from tlie sediment at the bottom, then mix the suet and l)utter together while bot and pour into a stone jar. Will keep swee! for montlis. and can be used with perfect satisfaction in jdace of Itutter. eitlier m baking- or cooking. TO KEEP BUTTER. (German Metlmd.) Put twenty pounds in a preserving kettle on the back of tbe stove to avoid all risk of burning, cook -lowly seven or eight hours, stirring often. When done will be a i)ale yellow with brown sediment at bottom. Pour off the clear Initter into stone jars^ and set it in a cool place. Gives a fine flavor to meats and keeps six months or more. 3()4 WEST BEND COOK BOOK BAKING POWDETi. Eight ounces bicarb, soda, six ounces tartaric acicl^ two- thirds C[iiart of fiour. Sift at least twenty times and do not throw away the pieces left in the sieve, but mash them and sift again. Must be Ivcpt in cool, dry place. Use lilve any other baking powder. — Mrs. I\. S. Lynch. BRINE FOR ^lEAT. 7 pounds common salt^ 2 teaspoons saltpeter, 1 pound brown sugar, 5 gallons water. 1 pint molasses. Let come to a boil, skim, and when cold pour over the meat. If dried beef is wanted leave in brine two weeks, then hang up several days to drain and smoke four days. —Mrs. F. Althaus. BRIXE FOR 100 POUNDS OF MEAT. (; pounds rock salt, 2 ounces saltpeter, IJ pounds brown sugar, 5 gallons w^ater. Boil, let get cold and skim. —Mrs. R. S. Lynch. RECIPE FOR HAMS. Pack the hams in a ban^l as closely as' possible, putting on a little salt. For 100 pounds of meat take five pounds of brown sugar, one-cpiarter pound of saltpeter, and as much MISCELLANEOUS 365 rock salt as' will dissolve in five pails of water. Put in a boiler and let it come to a boil; skim well, while boiling hot pour over the hams and cover tight. Leave in the pickle six weeks, then drain and smoke. — Mrs. Sarah Sheldon. SWEET PICKLE FOPt BEEF AND PORK. 2 gallons' water, 2 pints salt, 1 pint sugar, 1 ounce saltpeter. Let water, sugar and salt come to a boil, then skim and remove from the fire; while cooling add the saltpeter. Rub the beef with dry salt, let stand on its side to drain over night; in the morning pack tight in a jar, pour the brine over and in two weeks it will be reader to use. In cooking this pickled or corned beef, change the water at least twice and boil very slow not less than four hours. Add one cup soda to this brine and it makes fine pickle for pork. Leave the hams in the brine from four to six weeks, then remove and smoke. — Mrs. Anna Corr. COUGH SYRUP. 2 lemons (juice), ^ cup vinegar, 1 pound loaf sugar, 1 tablespoon paregoric. Boil the lemon juice, sugar and vinegar to a thick syrup; take from the fire and add the paregoric. An excel- lent cough remedy. — ]\Irs. Catherine Vestey. 366' WEST BEND COOK BOOK DAXDELIOX TOXIC. Gather two quarts of dandelion blossoms entirel}' clear of stalks, and let stand oA^er nis^ht to wilt; the next mornino- pour four quarts of boiling water over them, let stand two days, then strain and drain ; add three pounds granulated sugar to the liquid and heat until the sugar is dissolved; let stand three weeks in a jar covered with a cloth, when it will be ready to bottle. Dose: One tablespoonful three times a day. A valuable spring tonic. EXCELLjEXT E.E:\rEDY FOI^ SOEE THROAT. Cut two slices of fat salt pork, let stand a minute or two in hot vinegar, sprinkle with black pepper, and applv to the throat as hot a,s possible. AVhen tins is taken off, as the throat is' relieved, ]>andage with soft flannel. • GAEGLE FOE SOEE THEOAT. (Excellent.) 1 ounce tincture of iron, 1 ounce glycerine. Dilute with water, when used. LIXIMEXT FOR ETIErMATISM. To one pint cider vinegar add all the saltpeter it will cut, then add as much turpentine as will mix; stir thor- ouddv. — ]\Irs. Wheeler. MISCELLANEOUS 367 ONIOX GKUEL. Boil a few onions, sliced, in a T)int of new milk, with a sprinkle of oatmeal and a very little salt, until quite tender; then sip rapidl}' and go to l.ted. Excellent for colds. — Mrs. Herman J. Wagner. SLIPPERY ELM BARK TEA. Break the bark into bits, pour boiling water over, cover and let stand until cold, then sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. — Mrs. Wagner. CAMPHOP ICE. • 1 ounce spermaceti, 2 ounces almond oil, \ ounce camphor, J cake white wax. ^lelt together and turn into moulds. — Mrs. Erank Smith. CLEAXSIXG FLUID. Boil one-quarter pound soap bark in one and one-half gallons water one hour, then strain and add two bars of ivory soap, shaved. This preparation is nice for cleaning coat collars, grease spots from dresses and can be used on the fin- est fabric. In cleaning caqDets and rugs on the floor a scrub- bing brush should be used and a sheet iron scraper to scra.pe the moist dirt otf with; then sponge off and wipe with a cloth. — ^Mrs. Weaver. 368 WEST BEND COOK BOOK MEMORANDUM 369 370 WEST BEND COOK BOOK MEMORANDUM 361 372 WEST BEND COOK BOOK INDEX. BREAD. Bread 8 Bread 11 Bread, French 9 Bread, salt rising 16 Bread, wheat 7 Bread, wheat 8 Bread, brown 12 Bread, brown 13 Bread, Boston brown 13 Bread, corn 17 Bread, Graham 14 Bread. Graham 15 Bread, oatmeal 15 Bread, Ralston's health 16 Bread, rye 16 Bread, steamed corn 17 Bread Sticks , 26 Biscuit, baking powder 19 Biscuit, baking powder 20 Biscuit, cream 20 Biscuit, drop 20 Biscuit, Graham 21 Biscuit, raised 21 Biscuit, raised 22 Biscuit, tea 22 Biscuit, yeast. . . ., 23 Fritters 28 Fritters 29 Fritters, corn 28 Graham crackers 25 Graham gems 25 Graham sticks 25 Johiinv Cake 18 Johnny Cake 19 Johnny Cake or corn pone ... 18 Johnny Cake, Bishop Wm's.. 18 Muffins 26 Muffins 27 Muffins, cream 26 Muffins, old time 27 Pancakes 31 Pancakes, buckwheat 29 Pancakes, egg 30 Pancakes, French 30 Pancakes, potato 30 Pancakes, potato 31 Potato cakes 31 Pop overs 28 Rolls 24 Rolls, breakfast 23 Rolls, Parker House 23 Rye drop cakes 28 Sandwiches 34 Sandwiches, camping 32 Sandwiches, chicken 32 Sandwiches, date 33 Sandwiches, fruit 33 Sandwiches, peanut 33 Sandwiches, picnic 33 Toast, French 32 Toast, German 32 Waffies 29 Yeast, hop 11 Yeast, potato 11 Yeast, potato 12 374 WEST BEND COOK BOOK SOUP, A plain bean soup 35 Bean soup 35 Beef tongue soup 36 Berry soup 36 Bouillon 36 Cream of asparagus soup .... 37 Cream of tomato soup 44 Cream salmon soup 37 Milk soup 37 Milk soup 38 Mutton broth 38 Mutton soup 38 Onion soup 39 Ox-tail soup 39 Oyster soup 40 Plain soup 40 Potato soup 41 Split pea soup 41 Stock for clear soup 42 To clear soup stock 42 Tomato bisque 43 Tomato soup 44 Veal soup 45 Vegetable soup 45 Water soup for invalids 46 Bread dumplings 46 Croutons 46 Dumplings 46 Dumplings 47 Egg Balls 47 Farina dumplings 47 Little cracker dumplings .... 48 Liver dumplings 48 MarroAV balls 48 Meat dumplings 49 Noodles 49 Potato dumplings 49 Scalded dumplings for soup. . 50 Schwamm dumplings 50 SALADS. Cream dressing for salad. ... 51 Dressing No. 1 51 Excellent salad dressing.... 52 Pvlayonnaise dressing 52 Mayonnaise dressing 53 Mayonnaise dressing 54 Plain salad dressing 55 Salad dressing 55 Salad dressing 56 Salad dressing 57 Salad dressing 58 Sour cream dressing 58 Superior salad dressing 59 Apple salad 59 Beet salad 59 Beet salad 60 Cabbage salad 60 Celery salad 60 Celery salad 61 Celery root salad 61 Chicken salad 61 Chicken salad 62 Egg Salad 63 For Mayonnaise salad 64 Ham salad 65 Hanoverian salad 65 Herring salad 65 Herring saiad 66 Lobster salad 66 Meat salad 67 Nut salad 67 Oyster salad .' 67 Potato salad 68 Potato salad (hot) 69. Salad 70 Salmon salad 70 Summer salad 70 Tomato and cucumber salad. 71 IXDEX 375 SALADS— Continued Cheese salad 71 Cottage cheese salad 71 Cottage cheese 71 Boiled cheese 72 Hand cheese 72 PICKLES, RELISHES, Etc. Beet pickle 73 Chili sauce 73 Chili sauce (uncooked) 74 Cucumber pickles 74 Currant relish 74 Dill pickles 75 East Indian pickles 75 French mustard 76 Green tomato pickles 77 Mint sauce 78 Mustard pickles 78 Mustard pickles 79 Oil pickles 79 Pickles 80 Pickled cucumbers 80 Picallili 81 Pickled herring 81 Pickled herring Pickled pig's feet Senf Gurken • , Shirley sauce Spanish pickle Spiced green tomato pickles. Sweet pickled cherries , Sweet pickled pieplant Sweet pickled wax beans . . Sweet pickled cucumbers ... Tomato catsup Tomato catsup Vinegar . pickles Yellow pickles Corn vinegar Potato vinegar White wine vinegar 82 82 83 83 84 84 84 85 85 86 87 88 88 89 89 89 VEQETABLES. Asparagus 91 Beans, baked 92 Beans, Lima 92 Beans, sour pickled 93 Beans, string 93 Beet vegetable 93 Cabbage 94 Cabbage, baked 94 Cabbage, tried with eggs.... 94 Cabbage, milk 95 Cabbage, sour 96 Carrots, creamed 96 Carrots, mashed 96 Cauliflower 97 Cheeles 97 Corn, baked 98 Corn, scalloped 98 Cucumbers, fried 99 Egg plant 98 Fried noodles 99 Gold and silver vegetable. . .100 Hot slaw 94 Hot slaw 95 Macaroni 100 Macaroni cheese 101 Macaroni croquettes . .101 Macaroni and tomato 102 Onions stewed with cream. . .102 Onions, stuffed 103 Parsnips, escalloped 98 376 WEST BEND COOK BOOK VEGETABLES— Continued Peas and carrots 96 Potatoes, cream sauce for... 103 Potatoes, au gratin 104 Potato croquettes 104 Potatoes, French fried 104 Potatoes, Saratoga chips. . . .105- Potatoes, stuffed 105 Rice, cooked 106 Rothkraut (red cabbage) .... 95 Sauerkraut 108 Tomatoes, baked 106 Tomatoes, escalloped 107 Tomatoes, savoury 107 Tomatoes, stewed 107 MEATS. Almond dressing for turkey. 135 Baked ham 132 Baked sweet breads 130 Beef loaf 109 Beef olives 110 Bobatee 109 Broiled beefsteak Ill Browned beef (pot roast)... Ill Calf's head cheese 122 Calf's liver and bacon 122 Catsup gravy 124 Chicken croquettes 133 Chicken pie 133 Cream chicken 134 Chicken, fried 134 Chicken, pressed 134 Chicken, scalloped 137 Croquettes 129 Drawn butter sauce 124 Dressing 136 Eier kuchen 126 Fillet a la jardiniere 115 Filling, chicken 136 Filling, turkey 137 Filling for poultry 136 French stew 128 Fricadelle 115 Fricaseed rabbit 131 Gravv for cold meats 125 Hashed meat 127 Hashed meat 128 Hungarian stew 129 Jewish dressing 137 Lung sausage 131 Meat loaf 116 Meat porcupine 116 Meat shape 117 Mock duck 112 Mock terrapin 122 Pannhause 132 Pot roast of steak 112 Pot roast of veal 119 Pressed veal 119 Roast beef 112 Roast leg of lamb (sour) . . . .118 Roast turkey 135 Rouladen 113 Run Mupschen 113 Sauce for boiled tongue 125 Saur braten 123 Saur fleisch 123 Scalloped meat of any kind. .118 Scalloped meat 119 Spiced beef 114 Stewed sweet breads 130 Stuffed beefsteak 114 Sweet and sour tongue 124 Sweet sour gravy for meats. 125 Three ways to use cold meats. 126 To boil corn beef 114 To roast beef 114 Tongue cutlets 124 To use cold ham 127 To utilize every part of duck. 137 Veal loaf 120 Veal pot roast 121 INDEX 377 FISH. Baked fish 140 Baked fisli with tomato 138 Boiled fish 140 Brown fish sauce 140 Cod fish balls 141 Cream sauce for salmon 148 Croquettes of fish 142 Fish a la Russian 139 Fish balls 141 Fish cutlets 142 Fish timbales 142 Fish with parsley sauce 139 Kedgeree 144 Lobster cutlets 144 Oysters and macaroni 145 Planked white fish 143 Salmon in a mould .147 Salmon loaf 146 Scalloped oysters 145 Scalloped salmon 146 Scalloped salmon 147 Turbot a la creme 14S Turbot 149 EGGS. Baked eggs 149 Egg cutlets 149 Fgg timbales 150 Filling for eggs 151 Mustard eggs 150 Omelet 151 Omelet 152 Picnic eggs 151 Scrambled eggs 152 CHAFINO DISH, Cheese toast 153 Creamed oysters 154 Omelet 153 Oysters on toast 154 Panned oysters 154 Tomato rarebit 155 Welsh rarebit 155 Welsh rarebit 156 PUDDINGS. Apple Charlotte 157 Apple dumpling 157 Apple pudding 158 Berry pudding 159 Black pudding 159 Bread pudding 159 Brown pudding 160 Caramel pudding 160 Caramel pudding 161 Chocolate pudding 161 Chocolate bread pudding. .. .162 Chocolate custard 162 Citronen pudding 163 Cornmeal pudding 163 Cornstarch pudding 164 Dark pudding 164 Delmonico pudding 165 Economical dessert 165 Estelle pudding 165 Farina pudding 166 378 WEST BEND COOK BOOK PUDDINQS-Continued, Fig pudding 166 Fig pudding 167 Graham pudding 168 Hartford pudding 168 Nell's molasses pudding 169 Peach pudding 169 Peach pudding 170 Plum, pudding- 170 Plum pudding 171 Plum pudding. Christmas. . . .172 Prune pudding 173 Queen of puddings 173 Red gelatine pudding 174 Rice pudding 174 Roly Poly 175 Snow pudding 175 Stale cake pudding 176 Steamed pudding 177 Steamed fruit pudding 177 Suet pudding 178 Tapioca pudding 179 PUDDING SAUCES. Cream sauce 180 Creamy sauce 180 Egg sauce 181 Golden sauce 181 Hard sauce 181 Hard sauce for hot puddings . 182 Jelly sauce 182 Lemon sauce 182 Sauce 183 Sauce for apple pudding. .. .183 Sour Sauce 183 Superior pudding sauce 184 PIES AND SHORTCAKES. Apple kuchen 186 Apple pie 186 Berry pie 187 Cheese tarts 187 Chocolate pie 187 Cranberry pie 187 Cream pie 188 Currant pie 189 Custard pie 189 Custard fruit pie 190 Green tomato- pie 190 Jelly pie 190 Kase kuchen 190 Lemon pie 191 Lemon pie 192 Lemon pie 193 Lemon crumb pie 193 Minc3 meat 194 Mince meat 195 Mince meat 196 Mock mince meat 196 Pies (directions) 184 Pies, to bake 186 Pie crust 184 Pie crust 185 Pie crust, plain 185 Pie crust, baking powder. . . .185 Pie crust, cream 186 Pieplant for pies 197 Pieplant pie 197 Pumpkin pie 197 Ready fruit pies .198 Shortcake 198 Shortcake, strawberry 199 Shortcake, winter 199 Sour cream pie 188 Sour cream pie 189 Strawberry pie 198 Vinegar pie 198 INDEX 379 Dtssei ts, Ice Creams and Sherbets. A daint:/ dessert 199 Angel parfoit 200 Apple float 200 Apple shape 201 Baked peaches 201 Baked pears, quinces 201 Baked bananas 201 Banana cream 202 Chocolate cream 202 Creamed apples 202 Delicious cream 203 Date whip 205 Floating- island 206 Fruit jelly 206 Fruit jelly 207 Maple syrup parfoit 207 Peach whip 205 Persian cream 203 Pineapple cream 203 Prune v/hip 205 Roth grutze 208 Strawberry sponge 208 Swedish cream 204 Swiss Cream 204 Variegated cream 204 Chocolate ice cream 210 Cocoanut ice cream 211 Coffee ice cream 211 Excellent ice cream 211 Hot sauce for cream 212 Ice cream 208 Ice cream 209 Ice cream 210 Maple ice cream 212 Maple syrup ice cream 212 Lemon ice 212 Lemon milk sherbet 213 Orange ice 213 Pineapple sherbet 214 Strawberry ice 213 Strawberry nectar 214 LOAF CAKES, Almond cake 215 Angel cake 216 Angel food 216 Angel food 217 Apricot cake 217 Bishop's bread 218 Black fruit cake 228 Bride's cake 218 Bristol cake 218 Brown c^ke 219 Cherry cake 220 Chocolate cake 220 Chocolate cake 221 Chocolate walnut cake 221 Citron cake 221 Cocoanut cake 222 Coffee cake 222 Coffee cake 223 Coffee cake 246 Coffee cake, raised 247 Coffee cake, toasted 247 Cream cake 223 Dark fruit cake 228 Date cake 223 Devil's food 224 Dough cake 225 Dried apple cake 225 Farina cake 225 Frankie's birthday cake 226 Fruit cake. 226 Fruit cake 227 German cake 229 German date cake 229 Ginger bjead 230 Ginger bread, soft 231 Ginger cake 231 380 WEST BEND COOK BOOK LOAF CAKES— Continued. Ginger cake, hot water 231 Hickory nut cake 232 Hickory nut cake 233 Hot water cake 233 Hot water sponge cake 242 Kaff ee Kuchen 247 Marble cake 233 Marble cake 234 Molasses cake 235 Moss cake 235 Mother's sour cream cake... 235 Nell's ginger cake 232 Novelty cake 236 One egg cake 236 Orange cake 236 Plain cake 237 Pork cake 237 Potato cake 238 Potato caramel cake 238 Rodon Kuchen 238 Sand cake 239 Spice cake 239 Spice cake 240 Sponge cake 240 Sponge cake 241 Sponge cake 242 Stollen 248 Stollen, Christmas 249 Sunshine cake 243 Sweet-cream cake 243 Sylvia's fruit cake 229 Wedding cake 244 Welcome cake 245 White cake 245 Yeast loaf 245 LAYER CAKES. Black cholocate cake 277 Brown stone front 277 Caramel cake 279 Cheap cream cake 279 Chocolate cake 278 Chocolate cake 279 Chocolate layer cake 278 Creamj nut cake 280 Cream rose cake 280 Cream sponge cake 281 Dark layer cake 281 Devil's food 281 Dolly Varden cake 282 German tart cake 282 Hickory nut cake 283 Ice cream cake 284 Lemon cake 284 Marshmallow cake 285 Molasses layer cake 285 Mrs. Sweetman's cake 286 Nougat cake 286 Old-fashioned cream cake. . . .286 Railroad cake 287 Raisin cake 287 Ribbon cake 287 Spice cake 288 Thanksgiving cake 288 Tutti frutti cake 289 Walnut cake 289 White layer cake 290 Apple filling 290 Apple lemon filling 290 Banana filling 290 Banana filling • 291 Boiled icing 291 Caramel filling 291 Chocolate filling 291 Chocolate filling 292 Chocolate frosting 292 Chocolate frosting 293 Cocoanut filling 293 Cocoanut fruit filling 293 INDEX 381 LAYER CAKES— Continued. Coffee cake dressing 293 Cooked icing 294 Cream filling 294 Cream frosting 295 Custard filling 295 Delicious cake filling 295 Filling 296 Fig filling 296 Fig filling 297 Hickory nut filling 297 Ice cream filling 297 Icing 297 Lemon filling 298 Maple filling 298 Nut filling 298 Marshmallow filling 298 Marshmallow filling 299 Orange filling 299 Prince Bickler 299 Raisin filling 300 Sweet cream filling 300 Whipped cream filling 300 White frosting 301 Miscellaneous Cakes and Torten Berliner pfannkuchen 271 Cheese fingers 259 Cheese straws 259 Chocolate jum.ibles 259 Cinnamon stars 260 Cocoanut cakes 261 Cream puffs. 261 Cream puffs 262 Comfits 272 Crullers 272 Doughnuts 273 Doughnuts : 274 Doughknots 274 Doughnuts, little 275 Doughnuts, mother's 275 Doughnuts, potato 276 Doughnuts, raised 276 Doughnuts, sour cream 276 Fried cakes 275 German almond cakes 262 Ginger drop cakes 263 Himmel futter 254 Holland cake 263 Honey cakes 263 Honey cakes 264 Lady fingers 264 Lemon cheese cakes 264 Oatmeal drop cakes 265 Original pie cake 265 Pepper cakes 266 Pepper nuts 267 Rocks 268 Roll jelly cake 268 Roll jelly cake 269 Snow balls 269 Sugar cakes 270 Sultans 270 Tablets (iced) 270 Torte, almond 249 Torte, blaetter '250 Torte, brot 250 Torte, chocolate 25] Torte, cranberry 251 Torte, creme 252 Torte, farina 252 Torte, French 253 Torte, fruit 253 Torte, himmel' 255 Torte, mandel 255 Torte, mandel 256 Torte, potato' 256 Torte, rye bread 257 Torte, sand 257 Torte, schaumi 258 J82 WEST BEND COOK BOOK niscellaneous Cakes and Torten— Continued. Torte. zwieback 258 Wafers, tea lemon 270 Wafers, chocolate 260 Whistles •. 271 Wafers, orange 265 COOKIES. Almond cookies 301 Ammonia cookies 302 Anise cookies 302 Brown cookies 303 Chocolate cookies 303 Christmas cookies 304 Cookies 304 Cookies 305 Cookies 306 Crumpets 306 Eier plaetzchen 307 English butterteich 307 Flott klingeln 307 Fruit cookies 308 Ginger cookies 308 Ginger cookies 309 Ginger snaps 309 Ginger snails .310 Hermit cookies 311 Hermits 311 Hermits 312 Hickory nut cookies 312 Molasses candy cookies 313 New Year's cookies 313 Oatmeal cookies 313 Oatmeal cookies 314 Old-fashioned cookies 314 Old German cookies 314 Sour cream cookies 315 Sugar cookies 315 Sweet cookies 315 Vanilla cookies 315 White cookies 316 CANDY. Butter scotch 1317 Caramels 317 Caramels 318 Cocoanut candy 318 Cocoanut caramels 318 Cream candy 318 Cream candy 319 Cream candies 319 Cocoanut puffs 321 Cracker Jack 329 Cream puffs 321 French cream candy 321 Fruit candy 322 Fudges 322 Fudges, chocolate 322 Fudges, cocoa 323 Fudges, cocoanut 323 Fudges, vanilla 323 Kisses 329 Kisses, cocoanut. . 329 Kisses, sugar 329 Macaroons 328 Macaroons, almond 328 Macaroons, hickory nut 328 Marshmallows 324 Mexican creams 324 Molasses candy 324 Peanut candy 325 Penuchi 326 Peppermint creams 326 INDEX 383 CANDY— Continued, Popcorn balls . . . . Parisian figs Salted almonds.. . Sauerkraut candy, 330 Taffy 327 330 Taffy, cream 327 330 Taffy, pulled 327 326 Taffy, pulled 328 BEVERAGE. Chocolate .333 Chocolate, iced 333 Cocoa 333 Coffee 331 Coffee for one hundred. .... .331 Coffee. Vienna 332 Excellent tonic 334 Ginger drink 334 Grape juice 334 Lemonade 334 Lemon syrup 336 Milk shake 335 Nectar 335 Oatmeal drink 335 Orangeade 335 Pineapple vinegar 336 Raspberry shrub 336 Raspberry vinegar 336 Strawberry nectar 335 Strawberry syrup 337 Tea 332 Tea, iced 332 Tea, Russian 332 FRUIT CANNING, Etc. Beans, canned 348 Crabapples, spiced 343 Cranberries 342 Currants, spiced 343 Currants, spiced 344 Fruit jelly (French) 340 Fruit juices 341 Gooseberry jam 347 Grape catsup 342 Grapes, spiced 344 Green grape jelly 342 Green tom-alio preserves 346 Orange marmalade 347 Orange peel, candied 348 Peaches, canned 34^5 Pineapple canned 341 Quince honey 317 Quince jam 347 Ripe tomato preserves ?A^^ Rule for marmalades 345 Rule, preserves and jams. . . .345 Rule for sweet pickles 345 Tomatoes, spiced 345 To can fruit 339 To can fruit 3i0 To put up beans 34 S To preserve Ijerries whole. . .339 Helps to Young House Keepers. Weights and measure: Useful hints 349 Meats and accompaniments; 353 3.-] 4 384 WEST BEND COOK BOOK DIET FOR THE SICK. Arrowroot gruel' 362 Barley water 362 Beef tea 361 Calves' feet broth 357 Chicken broth 360 Eggs 357 Egg lemonade 358 Farina pudding 361 Junket 358 Junket, egg 358 Junket, cocoa 358 Junket, coffee 359 Junket, strawberry, vanilla. .359 Junket, bitter almond 359 Koumyss 359 Milk 359 Milk, peptonized 360 Panopepton preparations 361 Panopepton, hot 362 Panopepton bouillon, hot 362 Panopepton jelly with orange. 362 Savoury custard 360 Scotch beef broth 360 Scraped beef sandwiches. .. .361 MISCELLANEOUS. A substitute for butter 363 Baking powder 364 Brine for meat 364 Camphor ice 367 Cleansing fluid 367 Cough syrup 365 Dandelion tonic 366 Gargle for sore throat 366 Liniment for rheumatism. . . .366 Onion gruel 367 Remedy for sore throat 366 Slippery elm bark tea 367 Sweet pickle for meaf 365 To keep butter 363 I COPY DEL TO CAT. DiV. FE3. 13 1904