LIBRARY OF.CONGRESS. Shelf .iJlip ^ UNITED STATES OF AMERICA. THK Web-Foot Cook Book. " Thd' ive eat little flesh and drink no wine, Yet, lefs be merry; we'll have tea and toast, Custards for sujyper, and endless host Of sandwiches and jellies and mince pies. And other such lady-like luxniries." — Shelly. r vn ^ MAR /r M ^^ PORTLAND, OREGON : W. B. AYER & CO a8oousct'let» anb Stationcu, 1885. ^ Copyright 1885. W. B. Ayer & Co. D, C. lEELAND & CO., MESTON & DYGEET PKINTERS. BINDERS. PUBLISHERS' NOTICE. i^Q^E have no apologies to make for presenting this book to ^^ the puhlic, believing as tve do, that it contains much that will make it valuable in every household, and will serve as a practical guide to young house-keepers. fHESE recipes have been gathered together by members of the San Grael Society of the First Presbyterian Church, and have all been tried by the ladies contributing. eWT'UCH labor has been spent upon it, still, ive do not main- ^^tain that it is perfect in every loay. From those loho may use it, we would respectfully invite criticism, promising to in- corporate in future editions, all that will serve to make this book of permanent value. THE PUBLISHERS. INDEX. Page. Bevebages — Ale, Ginger 197 Beer, Cream No 1 195 "2 196 " Ginger No 1 195 " " "2 196 " "3 197 " Root 199 " Spring 196 Bitters. Spring 198 Blackberry Cordial 198 Black Currant Cordial. .. 199 Claret, Mulled 197 Coffee 198 Cooling Drink 200 Cordial, Blaok Currant. . 199 Drink, Refreshing 196 Lemonade 200 Pine-apple Pop 197 Raspberry Vinegar 199 Tea 198 Wine, Whey 195 Bkead, Biscuit, Etc. — Biscuit, No. 1 159 No. 2 163 Maryland 161 Bread, Boston Brown . . . 161 Brown, No. 1 165 No. 2 166 No. 3 168 Graham 162 '■ Home-made 158 Light 160 Milk 162 Salt Rising 159 Breakfast PufTs 168 Buckwheat Cakes 158 Buns..., 168 Cinnamon Rusks 165 Corn Bread, Southern . . . 167 " Cake 165 " Meal Pone 158 . " Muffins 162 Farina Pancakes 167 Flannel Cakes 166 Fruit Crackers 163 Gem " 163 Graham " 164 " Gems 160 Page. Griddle Cakes, Wheat Flour 167 Hin's Yeast 167 Muffins 162 Rice 161 Oat Meal Cakes 166 Pancakes 165 Sour Milk 159 " Farina 167 Parker House Rolls 164 Pop Overs 164 Potato Yeast 157 Rice Muffins 161 Rusks 163 Sallv Lunn 169 Soft' Waffles 157 Sour Milk Pancakes 159 Toast 167 Waffles, No. 1 158 No. 2 168 Soft 157 Wheat Flour Griddle Cakes 167 Cake — Almond 128 Custard 149 " Sponge 146 Ambrosia 151 Angels 155 Apple, Herbert's 137 Aunt Dorcas' 150 Banana 125 Boiled Icing 141 Boston Cream 133 Bread Cake 145 Cheap Cottage 129 Chocolate, No. 1 155 No. 2 148 '* and Almond. . . 154 " and Cream 130 Cinnamon 127 Citron 145 Clay 135 Cocoanut 140 Pound 134 Coffee 145 Cookies, No. 1 135 " No. 2 136 " No. 3 145 " No. 4 145 WEB-FOOT COOK BOOK. Cookies, Ginger 147 Hermits 148 " Mrs. Kinsay^s sugar 140 Cookies, Mrs. Fisbel's. . . 148 " Moravian Christ- mas 136 Cornstarch 151 Cream, No. 1 129 No. 2....- 129 No. 3 129 No, 4 138 Boston 133 Crullers, No. 1 136 No. 2 152 Delicate cake. No. 1 . . . . 145 No. 2.... 151 No. 3.... 154 Dolly Varden— White... 124 Dark.... 124 Doughnuts, Raised 144 No. 1 152 No. 2 154 Dried Apple Fruit 141 Election 135 Feather Sauce 147 Fig, No. 1 141 " No. 2 146 Fried 144 Fruit 150 " Mother's 146 General Directions 123 Gingerbread Soft 133 Ginger Cookies 147 " Crackers, No. 1 . . 144 No. 2. . 144 Snaps, No. 1 136 No. 2 136 No. 3 137 Savier... 156 Gold Cake 126 Hermit Cookies 148 Hickory Nut 135 Imperial 125 Ice Cream 127 Jelly Cake 130 Jumbles 143 Lady's Cake 142 Lemon " 124 Filling 137 Marble— Dark Part 126 White " 126 New Year's.... 142 Molasses, No. 1 144 No. 2 149 New England 153 New York 139 Page. Nice Plain 149 Nut, No. 1 134 " No. 2 143 " No. 3 150 One Egg 135 Orange, No. 1 128 - " No. 2 131 Plum Temperance 124 Pound..., 140 " Cocoanut 133 " White 153 Queen of Cake 131 Round Lily 152 Scotch, No. 1 149 No. 2 151 Silver 125 Snow 127 Snowballs 139 Spanish Buns 138 Sponge, No. 1 138 No. 2 153 " with Brown Sugar 126 Strawberry 1.55 Temperance Plum 124 Vanilla Wafers 139 Walnut, No. 1 148 No. 2 152 Watermelon 143 Wedding 150 White Pound 153 Camping — Bacon 208 Beans 204 Birds 208 " To cook 204 Bread 201 Coffee 202 Coup BouUion of Trout. 205 Duck, to roast 203 Fish, to cook 204 Ham 208 Meat 204 " of Large Game, to jerk 205 Potatoes to roast 203 Tea 202 Trout, Coup Bouillon of. 205 " Shingled 206 " and Small Fish... 207 " to cook 204 Venison 208 to roast 208 Candies — Butter Scotch 191 Candy 192 " Delicious 192 Chocolate Caromels 190 Page. Chocolate Caromels No. 2 192 Cream Candy 193 Crystallized Pop-Corn or Nuts 191 Everton Taify 191 French Candy 190 Molasses " 190 Nut " 194 Peanut " 191 Ribbon " 194 Sugar " 190 White Sugar Candy 192 Desseet — Almond Cup Pudding. . . 110 American Cream 90 Angel's Food 93 Apple Dumplings Baked 87 " Pudding 100 '* Sweet 80 " Roll 87 " Snow 89 Arrowroot Pudding 94 Batter Pudding, No. 1 . . . 95 No. 2... 101 Beautiful Dessert, No. 1 . 82 No. 2. 104 Blanc Mange 100 " " Coc o a n u t and Chocolate 89 Blanc Mange How to Serve 87 Bread Plum Pudding. ... 85 Brown Betty 109 Carrot Pudding 108 Charlotte Russe, No. 1. . . 97 No. 2... 100 No. 3... 105 Chocolate Cream 92 " Pudding, No. 1 86 No. 2 102 No. 3 111 Christmas Pudding 108 Cocoanut and Chocolate Blanc Mange 89 Cocoanut and Chocolate Blanc Mange Pudding 82 Cocoanut and Rice Pudd- ing 93 Coffee Cream 86 " Custard 107 Corn Pudding 106 " Green 80 Cornmeal Pudding 92 " Baked 97 Cottage Pudding. No. 1 . . 94 No. 2.. 94 No. 3.. 107 INDEX. XI Page. Cracker Pudding, No. 1 . . 103 No. 2.. 105 Cracker and Fruit Pud- ding 105 Cream Pie 92 Custard, Very old Recipe 83 Delicate Pudding 84 Delicate Pudding, Cust- ard for 84 Dehghtful Pudding 95 Diplomatic Pudding 110 Dish of Fruit 89 Farina 107 Fig Pudding 82 Fritters, No. 1 98 No. 2 98 Fruit Padding 98 Plain 109 Gingerbread Pudding. . . 79 Gipsey Cake 81 Graham Pudding, No. 1 . 81 No. 2. 84 No. 3. 102 Hingham Pudding 105 High Church Pudding. . 95 Indian Pudding, Boiled . 85 Jelly " 97 Kiss " 97 Manioca " 86 Moonshine 103 Mystery Pudding 108 Nellie and Willie's Favor- ite 99 Orange Piidding 96 Peach " 80 Plum Pudding, No. 1 79 No. 2.... 81 No. 3.... 91 *' " Temperance 102 Poor Man's Pudding 87 Potato Pudding 83 " Sweet No. 1 96 " No. 2 106 Pudding, No. 1 80 No. 2 95 Quick Dessert 106 Rice Pudding 93 Roly Poly 88 Snow Cream 91 Snow Pudding 103 Sponge Pudding 86 Strawberry Short cake No. 1 90 Strawberry Short cake No. 2 90 Strawberry Tapioca 109 Suet Pudding, No. 1 94 Xll WEB-POOT COOK BOOK. Page. " " No. 2 100 Syllabub, No. 1 83 No. 2 84 Tapioca Cream, No. 1 79 No. 2 ... . 109 " Strawberry 109 Tipsey Charlotte 88 Tyler Pudding 97 Velvet " 101 Washington Pie 91 Wis Pudding 99 Fish— Baked Codfish 16 Fish 19 Salt Salmon 11 " Sturgeon 21 Boiled Codfish 14 " Fish 18 Clam Chowder No. 1. . . . 12 No. 2 ... . 13 Codfish Fritters 18 Crabs 21 " Deviled 22 " for lunch 19 " Scalloped 19 " Stewed 14 Fish Balls 13 " Chowder 18 " in the dish 12 Flounders a la Sole 15 General Directions 11 Lobster 17 Minced Codfish 20 Oysters, Baked ^ 13 " Escaloped 12 " Fried 19 Oyster Fritters ] 7 " Maccaroni 15 " On Toast 17 Patties 14 " Pie 17 Oysters Pickled 17 " Scalloped 20 " Small Olympia, to fry 22 Salt Codfish (Shaker style) 21 Sardines on Toast 17 Scalloped Salmon 16 Spiced Salmon 16 Sole 15 Sweet and Sour Fish 13 Jellies and Ice Creams— Bisque Ice Cream 188 Crab-apple 184 Currant Ice 185 Currant Jelly 187 Pafje. General Directions 184 Ice Cream 186 Lemon Jelly 187 Lemon Ice 185 Orange Ice 185 Orange Jelly 187 Pine-apple Jelly 186 Port Wine Jelly l87 Quince Cheese 185 Sugared Currants 189 Vanilla Ice Cream 185 Wine Jelly 186 Water Ice 185 Meat and Fish Sauces — Drawn Butter 15 Dressing for Fish or Meat 28 Egg Sauce 42 Sauce Hollandaise 23 " for Lo b s t e r or Chicken 46 Sauce for Salt Fish 16 Sardellen Sauce 44 Meat, Game, Etc. — Beef, Curried 29 " Loaf 44 " Roast 24 Boeuf a la mode 37 Beef Steak 28 " Pie 39 " Eolled 40 Calves' Brains 41 Chicken Curried 40 Fonduof 39 Fried No. 1. 30 " No. 2 30 Fritters 27 " How to Fry 34 Pressed 33 Roast 31 Saute 25 " Scalloped 25 To Steam 34 Cold Meat Fritters 47 Crumb Pies 25 Duck Fricasseed 31 " Salmi 46 " To Roast 24 Good Breakfast Dish. .. . 31 Ham Croquettes 26 " Deviled 27 " On Toast 27 " To Boil, No. 1 26 " " " No. 2 26 " " " No. 3 46 Hock 43 Italian Dish 28 Indian Dish of Fowl .... 42 INDEX. Xlll Page. Jack Eabbit Stew 35 Kidney Stew 29 Meat Balls 32 Mutton, Boiled Leg of . . 41 Stew 41 Ox Feet, Fried 43 Pheasants 43 Pressed Meat 44 Purcee de Comate 86 Quail 43 Eabbit Stew, No. 1 34 " No. 2 45 Savory Dish 30 Scotch Haggis 38 Small Birds Roasted 29 Smothered Birds 43 Steak, Baked 27 " Broiled 32 " " on Spider. 32 " Porterhouse 36 " Bound 34 Suet Crust 42 Sweetbreads, Entree of . . 33 Fried 41 Tripe Pickled 40 Turkey, Dressing for .... 30 Turkey Boast 31 Veal Cutlets 36 " Loaf 33 " Omlette, No. 1 27 No. 2 39 " Oysters 29 Venison, Fried 44 " Loaf 28 Miscellaneous — Apples, Baked 173 Brains on Toast 176 Breakfast Dish 176 Croquettes, Egg 175 Chicken.... 176 Cheese Cups 174 Cheese Toasted on Egg. . 172 Curry 173 Maccaroni and Cheese. . . 172 Noodles 175 Oat Meal Mush 174 Omelet, French 170 Baked 170 " Milk 170 " Pisto 171 Omelette Souffli 171 Pickle for Beef, Ham and Tongue 174 Rice Baked 175 Sandwiches 171, 172 " French 175 Welch Rarebit 171 Page. Pickles, Sauces, Etc- Baltimore Pickles 67 Cabbage Pickled 76 Cantaloupe Pickled 67 Cherries Pickled, No. 1 . . 69 No. 2.. 75 " Spiced 69 Chili Sauce 70 " Plain 73 Chow Chow 73 Cucumber Catsup 73 Cucumbers Pickled 72 " (small) Pickled 74 Cucumber Sauce 78 Cucumbers Stuffed 71 Currant Catsup 68 " Pickled 71 Eggs Pickled 77 Fish Sauce 78 Game " 78 Gooseberry Catsup 73 Grape " 68 Green Tomato Pic k 1 e, No. 1 66 Green Tomato Pi c k 1 e. No. 2 66 Green Tomato Pi c k 1 e. No. 3 70 Green Tomato Pic k 1 e. No. 4 71 Higdom 77 Mangoes 75 Onion Pickles 77 Peaches Spiced 72 Pears Pickled 70 " Sweet Pickled .... 67 Plum Pickles 71 Philadelphia Sauce 78 Tomato Pickles 72 Tomato Catsup 68 Pies — Branberries 120 Cheese Cakes 113 Cocoanut Pie, No. 1 113 " No. 2 116 Cottage " 120 Cream " 118 Custard " 116 Lemon " No. 1 113 " No. 2 115 " No. 3 115 " Charley's. 118 " " Very Rich. 112 Lemon Pie. without Eggs 119 Luncheon Pies 119 Mince Meat, No. 1 114 " No. 2 116 XIV Mince Meat, English . . . Tli " Pie, Poor House. 119 " " Yankee 117 Orange " No. 1 112 " No. 2 119 Pie Crust, No. 1 121 " No. 2 121 " " Excellent 113 " " Family 120 " Rich 121 Pie Plant Pie 116 Poor House Mince Pie. . 119 Potato Pie, Sweet 121 Pumpkin Pie, No. 1 112 " No. 2 116 " No. 3 117 Squash " No. 1 116 " No. 2 120 Strawberry Pie 119 Washington Pie 118 Whipped Cream Pie 117 Peeserves and Canned Fruit. Almond Prunes 180 Apple Marmalade 182 Candied Orange Peel 182 Fig Preserves 188 Fresh Fruit 179 Jellied Apples 181 Jam 180 Lemon Butter 181 Orange Marmalade 181 Preserved Grapes 182 Pumpkins with Ginger. . 181 To Preserve Fruit 179 Pudding Sauces — Bread Plum Pudding Sauce 85 Hard Sauce 95 Lemon Sauce 106 " " for Plum Pudding 92 Orange Sauce 101 Pudding Sauce 89 Sauce 101 Easily Made 85 " for Tempe ranee Plum Pudding 102 Vinegar Pudding Sauce. 96 Wine Sauce No. 1 98 " No. 2 108 SaIjADS — Cabbage 62 Chicken 60 My Mother's 60 Cucumber 63 Dressing 62 " for Lobster 63 WEB-FOOT COOK BOOK. Page. Dressing, without Oil... 61 Potato 65 Shrimp 64 The Mystery 62 Trinity Church 63 The Emperor Napoleon's Salad 177 Soups — Asparagus 2 Bean 4 Beef 2 Canned Corn, No. 1 5 " No. 2 8 Celery 2 Chicken 4 Clam Stew 6 Claret 6 Corn, No. 1 4 " No. 2 5 Egg Balls 9 General Directions 1 Marrow Balls 9 Milk Tomato 7 Mock Bisque 8 Noodles 6 Olympic Clam 3 Ox Tail 4 Parker House 5 Potato 6 Pumpkin 9 Spice 3 Stock 8 Tomato, No. 1 7 No. 2 7 Turkey, No. 1 4 No. 2 9 Vegetable 2 Wine 10 The Sick Room— Arrowroot 214 Baked Milk 216 Barley Water 214 Beef Tea, No. 1 212 " No. 2 213 Codfish Broth 216 Cough Medicine 218 Cracker Soup 216 Crust Coffee 216 Cream of Tartar Drink . 215 Egg Coffee 217 Eggs and Brandy 215 Flour and Milk 214 General Directions 209 Linseed Tea 215 Lemon Cream 217 Lemonade 215 Oatmeal Gruel 213 INDEX. XV Strawberry Acid 217 Vegetables — Beans, Baked 53 Boston Baked. ... 51 " String, with Peas. 52 Beet Boot 53 Beets, Sauce for 58 Breakfast Luxury 57 Corn Fritters 51 " Pudding 49 Cabbage, Aunt Ellen's Way 50 Cabbage Cooked in Milk. 50 Curley 51 " Dressing for, No. 1 52 Cabbage, Dressing for, No. 2 59 Cabbage, Ladies' 50 Carrots 54 Cauliflower 56 Cauliflower, Drawn But- ter for 57 Celery, Boiled 54 Cold Slaw 56 Plant 59 General Directions ... Green Corn Cakes 53 Maccaroni au Fromage . . 49 " Italian Style.. 55 Mock Oysters, No. 1 51 No. 2 51 Quion Sauce 55 Parsneps 58 " Stew 58 Potato Balls 49 Potatoes Boiled in Lard . 49 " Breakfast 53 Cold Stewed.... 56 " Dumplings 57 Puffs 58 " Scalloped, No. 1 49 No. 2 56 Scrambled 55 Sweet 57 To Boil 50 " Warmed Over — Cold Boiled 52 Succotash 54 Tomatoes, Baked 55 Broiled 54 Fried 53 SOUPS. General Direct ions. To many housekeepers the making of soups m.iiy not appear to need any particular care, but to those who are desirous of succeeding in pre- paring attractive dinners and excelling in delicate cookery, it may be well to banish the idea that soup is simply the water from boiled meat. To have good soup, the selection and prepara- tion of your bone and meat is of great import- ance. If your bone be a large one, see that your butcher cut it into certainly three pieces and crack the bone lengthwise. Boil these bones from eight to ten hours. Remove all grease and scum; strain and pour into a stone jar and keep in a cool j^lace. You have now the "clear stock" from which many varieties may be prepared. In almost any family the soup -kettle may be kept filled at a trifling cost, and the best of soups ready each day for the family dinner. In purchasing a roast have your ])utcher save the trimmings, which may be boiled and added to your clear stock. The remains of any cold roast may be utilized in the same manner. In making different varieties each day, take a suf- ficient (piantity of your stock and add to it such accompaniments as the recipe may call for. We append several: 2 WEB-FOOT COOK BOOK. Beef. Take of your clear stock a sufficient quantity for your dinner, and season to taste; add to it, when boiling, a little grated carrot, maccaroni, and for about two quarts, one-lialf a wine glass- ful of l)randy. Just before serving place in your tureen two smoothly mashed hard-boiled eggs and pour upon them your soup. Mus. Edwakds. Vegetable. To about two quarts of stock add one small po- tato cut in thin slices, one onion sliced, one -half cup of tomatoes, one carrot sliced, a small cupful of finely cut celery or teaspoonful of celery seed. Season and serve. A$iiparag'ii!st. Soup stock, three pints; as])aragus, one can; cut off tough part and ])oil it half an hour in the soiq^; strain and set back on the stove, then add butter the size of an egg and two tablespoonsful of flour well mixed, add the tender part of the as- paragus, and boil gently fifteen minutes ; pour half a pint of cream into the tureen, then add soup. Mrs. C. H. Prescott. Celery. One })unch of celery, cut up fine, boiled in one pint of hot water about forty -five minutes; put in one })int of milk with a large slice of onion and a small piece of mace ; let it come to a 1 )oil ; strain the celery, put the juice in the milk, thicken with one large spoonful of fiour wet with milk; boil SOUPS. 3 eight minutes ; season with pepper, salt and 1 )nttei' ; pour into the tureen, and just before sending to tlie table stir in one cupful of whipped cream. Use celery salt if you have it; be careful not to get too much — taste it. If you cannot get cream, beat up an egg and stir it in with the flour. This soup may be made without the onions and mace. Mrs. Loring, San Francisco. Noodles. These will be found to be a pleasant addition to soups occasionally. To make them, take three eggs slightly l^eaten, two tablespoonsf ul of water, a little salt and flour to make a stiff dough; roll as thin as possilde, sprinkle slightly with flour, roll into a tight roll and cut into thin slices. Let them lay for certainly half an hour before boiling. Spice. Good px)r a Dinner Party. Boil a large l)one all day, and see that your stock measures, ^vdien strained, al)outfonr (piarts. To this add two cupsful of tomatoes, one teaspoon - ful cloves, onedialf teaspoonful each of mace, all- spice and cinnamon; pepper and salt to taste; grated })eel and juice of one lemon; one teacupful of browned floui' moistened in water and stiri'ed in while your soup is boiling; onedialf dozen hard- ])oiled eggs, the whites chopped flue, and yolks added whole just before serving. Mrs. Edwards. 4 WEB-FOOT COOK BOOK. 0\ Tail. Boil for five or six hours, two or three ox tails; remove, strain, and when cool skim off all the grease. About one hour before serving put on the stove and add the juice of one lemon and a small cupful of rice. Instead of the lemon a small wine-glass of sour wine may be substituted. Sea- son to taste. Turkey or Chicken. This may be prepared from the carcass of either fowl l)y carefully cracking the bones and boiling several hours before serving. Season to taste. A small cupful of jelly is a pleasant addi- tion to this soup. Bean. One half a pint of beans soaked over night. The next day add two quarts of water, one-quar- ter pound salt pork; boil two hours slowly; sea- son and serve. Bread cut into slices and fried vejy brown and placed in your tureen just before serving, improves this soup exceedingly. Corn— No. 1. A veal soup -bone, one quart of green corn sliced in layers from the cob, one pint grated tomatoes, three pints new milk, butter size of an egg; salt and pepper to taste. Cover the bone with water; boil until meat slips from the bone ; season with salt, and keep well skimmed; strain and add to the li({U()i' the grated tomatoes; boil half an hour, then add the corn; l)()il ten minutes, and add the SOUPS. milk and seasoning; stir constantly to prevent hurnino-, and do not let boil. When near the l)oiling point take from the fire and add a little rolled cracker. Mrs. E. DePkans. Corn— No. 2. Boil a veal sonpd)one about three hours; boil seven or eight tomatoes one hour; one dozen ears of corn cut from the cob and scraped twice. When the corn is done, put in one quart of milk and allow to come to a boil. Season to taste. Mrs. S. G. Eeed. Caiiiiecl Corn. One cup of gO(^d stock; add one can of corn which has l)een pressed as entirely through a col- ander as possible. Season to taste. Mrs. J. B. Montgomery. Parker House. Boil a shin of beef all day; strain, and the next day when cold remove all grease; \)\\i the liquid in a pot with one carrot, two turnips, t^vo 1)eets, two small onions, all cut in pieces; one can or three quarts of ra\v tomatoes; ])oil one hour and then strain; put a small half pound of but- ter into a pan; heat until it becomes a light foam, then add five taldespoonsful of ilour while hot; mix smooth and add to strained soup; salt and pepper to taste ; l)oil and skim for al)out five minutes. Mrs. H. AY. Corbett. b WEB-FOOT COOK BOOK. Potato. Boil six large potatoes; strain and masli; add enough hot water to take the potatoes through the colander; add milk or cream enough to make a rather thin sou}). Season to taste with salt, pepper and hutter. C. G. Claret. With two pints and a half of water boil one small teaspoonful sago; when sufficiently ])()iled add three pints of claret, a little lemon peel sugar, small teaspoonful ])utter, a few sticks of cinna- mon; V)eat the yolks of two eggs thoroughly; add a little of the soup to the eggs, and then pour all together in the soup, slowly^ to prevent curdling; l)oil al)()ut twenty minutes. Lastly l)eat the whites to a stiflF froth and add to the soup after it has been poured into the tureen. This is a sufficient quantity for twelve or more. Miss Lisa Dekum. Clam Steir. One quart of clams chopped tine ; liuttei'sizeof an i^.^g] one quart of milk; pep]:)er and salt to taste. Stew five minutes stirring constantly. Mks. M. Trenchard, Astoria. Olyiiipia Clam l^oup. The clams must ])e cut from shells raw; cut off the long necks; fill a coffee cup and then chop fine; put in a sauce pan over boiling water and add a small half pint hot water; stir and cook ten minutes; skim, and add one large spoonful of flour or corn starch wet with milk or clam liquor; SOUPS. stir in and cook t\vo or three minutes; add one (|uart sweet milk; large spoonful butter, pepper and salt to relisli; lieat to boiling, stirring fre- (piently. [This recipe was i)rocured T)y Mrs. A. Holln-ook, from a friend.] Tomato, I\o. I . One (piart tomatoes (one can); one quart of boiling water; boil until soft; strain if necessary, and add one quart of milk, one teaspoonful of soda and one of sugar; butter, salt and pepper; two finely rolled soda crackers; boil a few min- ^^tes. Mi'^s E. M. L. Tomato, ]\o. 3. Add to good stock one can of tomatoes, and tie in a bag a pinch of celery seed one turnip, one po- tato, one parsnip; boil until vegetables are thoroughly cooked, when remove the bag. Put in your tureen a lemon cut in thin slices, and pour soup over. Mrs. W. M. Moulton. I?lilk Tomato. Boil a dozen, or one can of tomatoes until they are thoroughly cooked, and press them through a sieve; boil one pint and a half of milk, and thicken with a little flour which has been moistened with cold milk; have the milk about as thick as cream; add butter about the size of a small egg; a little salt and cayenne pepper. Just l^efore adding the tomatoes to the milk, add half a saltspoonful of soda to prevent curdling. Do not add tomato to the milk until just before serving, and do not al- low to boil. Mrs. H. W. Corbett. 8 WEB-FOOT COOK BOOK. Noiip Stock. Boil a shank of l)eef from six to eiglit hours; strain througli a colander, pressing hard until all the sul)stance has gone through and nothing is left T)ut the fibrous part; strain again through a cloth. tSet away until cold, when skim of all fat. Mrs. W. B. King. ]?Iock Biiiiqiie. Stew one -half can tomatoes until soft, enough to strain easily. Boil one (juart of milk in double boiler, if you have one. Cook one tablespoonful of Initter and one tal)lespoonful corn -starch to- gether in a small sauce-pan, adding enough of the boiling milk to make it pour easily; stir it care- fully into the boiling milk, and l)oil ten minutes; add the remainder of the l)utter ( which should l)e one -third of a cupful to start with ), and stir until well mixed. Season to taste and add the tomatoes. If the tomatoes are very acid, add a saltspoonful of soda l)efore straining. Serve very hot. B. C. B. raiiiicfl Corn. One can sweet corn ; one quart boiling water; one quart l)oiling milk; three taldespoonsful l)ut- ter rolled into one tablespoonful of flour; two eggs; one tablespoonful of tomato catsup; pepper and salt. Chop your corn fine; add the water, and cook steadily one hour. Stir in butter and flour; pour boiling milk upon eggs and add to soup. Simmer a minute, stirring all the while. Add catsup and serve. Mks. R. F. H. SOUPS. y Ptiiiipkiii. A piece of pumpkin, the size of > our two bands; boil three-quarters of an hour; when it is done strain through a colander; add milk enough for the quantity you desire to serve, a little salt, sugar and bread crumbs. As soon as it l)oils remove and serve. Madame Bello, Paris, France. Contributed by C. G. Turkey. Boil carcass of a turkey two hours with half an onion, then strain and pick the l)ones of all meat, which cut very fine and add to soup with three heads of celery cut fine. Thicken with rice flour mixed with a large cupful of cream, and l)oil half an hour. Mks. S. G. Heed. JTlarro^v ]fall!«i. (Stir two ounces of marrow and two ounces of butter until it is white; take four eggs, yolks and whites; four tal)lespo()nsful of bread crumbs, two tables})oonsful of flour, a little nutmeg aud salt. Form wdth the hand into l)alls the size of a cher- ry and try them in boiling soup; if they fall add bread cruml)s. Miss Nellie Ewald. E^g Ball;^. Boil three or four eggs fifteen or twenty min- utes, dro]) into cold water and remove shells; take out the y(dks and pound in a mortar until paste; add the white of one raw egcr, a little pepper and salt; make into ])alls. A little flour may be added, but it is preferable to add more yolks if not stiff 10 WEB-FOOT COOK BOOK. enough to make into Ijalls. Roll in Hour and fry as doughnuts. Add to your soups. IViiie. A German Sori'. For each person a spoonful of sago; stir in boiling water; add a stick of cinnamon, a cupful of raisins, the juice of a lemon, one-half bottle of white wine; boil one and a half hours. Put wine in ten minutes before serving. Miss Fannie Meier. FISH. Cweiieral Directioiit^. Fish should he carefully washed and allowed to lay well sprinkled with salt a few hours before cooking. For frying, one-third butter to two- thirds lard will l)e found preferal)]e to either alone. Fish, to be fried, should be dredged either with flour, Indian meal or a mixture of flour and cracker crumbs. If the latter, use two -thirds crumbs to one -third flour. Fish to be boiled must be sewed tightly in a cloth, that it may keep its shape; the water must l)e bolliiig before putting the fish in ; salt the water more than for other meats. To freshen salt fish, always put the fish in with the skin uppernn^st. Milk, or milk and water, is preferable to water alone for freshening. All fish should be used as soon as possible after they are caught. Tom Cod should be scaled and cleaned. Smelt should be washed and wiped off with a piece of coarse mnslin ; cut a slit near the gills and you can easily draw out all that is ob- jectionable. Many persons do not draw them at all. Have your lard very hot, dip the fish in meal and flour mixed, add pepper and salt; fry until brown. Baked >^alt Salmon. Soak the salmon in cold water for two or three days, changing the water two or three times a day; 12 WEB-FOOT COOK BOOK. wipe witli a. clotli or drain; lay in a pan with the skin u}) and l)ake three-quarters of an hour, pourini^ off the water now and then. Serve with quartered lemons. Mns. J, D. Holman. Fish ill the Dif^ih. Put l)utter size of an egg in the frying pan, melt slowly and get a little brown; into this stir three tablespoonsful corn starch;- pepper and salt; add a little chopped parsley, one pint boiling water ; remove from fire ; stir in three well beaten eggs; boil any kind of fresh fish, flake it up, place layer in l)aking dish, then layer of sauce, and another layer of fish, and so on; last of all, a layer of bread crumbs; bake brown. Miss E. M. L. Claiii Choirder, No. 1. Take fifty good sized clams, wash thoroughly, chop them but not too fine ; let them boil steadily in about two quarts of water; chop one large po- tato, half a small carrot and a little cabliage ; add to the clams ; season to taste and boil two or three hours, adding water when necessary. Just before serving add two square crackers rolled very fine, a piece of butter and a cup of cream or rich milk; let it just come to a l^oil and serve immediately. Mrs. R. Williams. Eiiicaloped Oysters. Butter baking dish, roll crackers very fine, put in your dish a layer of crackers, then a layer of oysters, until your dish is filled ; put in small bits of butter over the oysters, and salt and pepper; FISH. 13 fill your (lisli nearly full, having crackers on to}); pour over sweet milk; bake nearly an liour; if it gets too dry while baking add more milk. Miss Doka Chapman. Take of freshened codfish, or any cold lK)iled fish, and mix with potatoes and plenty of l)utter and seasoning; make into balls and fry for break- fast. Sireet and Sour Fiiiili. Jewish Dish. Four pounds of fish — salmon, trout or porgies — if salmon, cut in slices; one cup water, one cup vinegar, one large onion sliced, a little salt, a few whole cloves, half cup seedless raisins, one cup brown sugar; cook al)0ut one hour and then take out the fish carefully and keep warm. Thicken gra\y with powdered ginger-snaps, boil it a few minutes and serve with fish. Miss A. Meier. Baked Oysters. One pint milk, one pint oysters (one can), four eggs, pepper, salt, butter size of an ^^^u^^ six crackers broken. Bake about twenty minutes ; if baked too long it will curdle. Mrs. Geo. Stowell. Clam Chowder. One-quarter pound fat pork, cut thin and fry brown in the kettle to be used; add a layer of potatoes sliced very thin, then a layer of onions sliced thin, and then a layer of clams; pepper and 14 WEB-FOOT COOK BOOK. salt between each layer; cover the whole with a la^er of crackers; cover well with ^v^ater; simmer for two hours. When ready for the table add one quart of milk, with butter the size of an egg; pepper and salt to taste. Put chowder in a hot dish and pour the milk and l^uttei* over all. Some prefer putting the milk and buttei' in the kettle just before turning into dish. This chowder is very good made with any firm fish, as halibut or sturgeon. Mes. Captain Snow, Astoria. RecA'pe Given liy Mrs. General Babbitt to Mrs. General Sprague: Fry crisp several slices of good salt pork; boil a piece of codfish until tender; pick it to pieces, cut l)oiled beets in fine pieces and put the tliree ingredients into one dish, and pour over it a good cream gravy. Serve hot. Steired €ra1>. Pick the meat carefully from the shell; put a pint of sweet milk in porcelain dined sauce-pan on the stove; add a cu}) of cream and a piece of butter the size of an *^%^'^ when hot, add the cral) and let it simmer until heated through; season with pepper and salt to taste. Serve immediately with sliced lemon. Mrs. W. S. Ladd. Oyster Patties. One (piart of oysters minced fine (if large ) ; one cup rich drawn butter based upon milk; cayenne and l)lack pepper to taste; stir in the oysters; cook FISH. 15 iive minutes. Have ready some shapes in pastry baked in patty pans; fill with the mixture and heat in the oven. Drai¥ii Butter. To Serve with Boiled Fish. One half cupful butter with two tablespoonsful of flour rubbed in. Stir this into one pint of boil- ing water. Season to taste. If eggs are plenty a beaten egg may be added, as also a little minced parsley if desired. Floiinderiii a la ^ole. Skin the flounders by pouring boiling hot water on them ; roll in the beaten yolks of eggs and dij^ in cracker crumbs and fry. Oyster JUacearoni. Half a pound of maccaroni; cook in boiling water until done; add a little salt and drain in a colander; put in a baking dish a layer of oysters, then a layer of maccaroni. Bread crumbs grated fine and stirred up with a small beaten ego^^ spread over the to]3 and })ake l)rown. Mks. G. W. Snell. l§ole. Take five or six sole, dip in scalding water to skin; place in a porcelain fish-dish, covering the bottom of the dish. Take one pint of good soup stock, half a pint of oysters, half a pint of truf- fles, half a pint of mushrooms, half a pint of shrimps, a lump of butter size of an eg^ ; salt and pep})er. Thicken with flour; pour over the fish. 16 WEB-FOOT COOK BOOK. and set in Lot oven for luilf an hour to brown. Garnisli and serve in dish that it is cooked in. Mrs. E. D. McKee. Baked ^odlifi^h. Soak salt codfish over night, and then l)()il al)ont half an hour. After the fish has l)een hoiled lay in a fish platter, mash potatoes thor- oughly, and spread them on top and all around; pour over a very little milk, with a little pepper and a few pieces of Initter; put in the oven until a nice hrown. C. G. l^piced Salmon. Boil three pounds of fresh salmon in water. Then put to boil one pint of vinegar, two tal)le- spoonf uls melted butter, two tablespoonfuls whole allspice, two tablespoonfuls mixed mustard, one teaspoonful salt, one-cpiarter teaspoonful cayenne pepper. Let the above mixture boil from five to ten minutes, then pour hot on the fish. Set away to cool for twelve hours before using, and serve cold. Mrs. S. G. Reed. Scalloped l§alinoii. First a layer of cold boiled salmon, l)roken fine, then a layer of bread, and so on alternately until the dish is full. Salt, pepper and butter to taste. Then a mixture of egg and milk poured over the whole, and leaked. Miis. S. G. Reed. Saitee for Salt Fish. One cupful of melted l)utter, four hard-boiled eggs chopped fine, juice of one lemon; pour over fish. Mes. Swinton. FISH. 17 S^arcliiie!^ on Toafsit. Take large sardines, wipe the oil from tliem, and dip in egg; roll in bread or cracker crnnd>s; fry, and serve on toast. Mk. Edwards. f^otosfer. Lobster broiled, and served on toast, is an accept- able disk for Innck or tea. Mks. Swinton, Pickled Oysters. One (|nart of oysters, drained of all liqnid; boil one cupful of vinegar and add one cupful of oyster liquor, a few whole peppers, a little salt, a stick of cinnamon ; pour boiling over the oysters. The oysters should be pickled the day before using. Oysters on Toast. One quart of oysters put in a tablespoonful of hot 1 nitter in a spider ; as soon as they begin to cook add a cup of oyster liquor or milk. Serve on but- tered toast. Oyster Fritters. Make a stiff batter ; if the oysters are large dip each one in separately and fry in batter; if the oysters are small stir in a lil)eral (piantity and fry in spoonfuls. CHams may l)e used in the same manner. Oyster Pie. One (puirt of oysters, drained; pepper, salt and l)utter. to taste; a cup of milk; cook for a few minutes; break in a few pieces of crackers; have ready a dish lined with rich crust and already baked; fill dish, and [)ut a thick paste on top; 18 WEB-FOOT COOK BOOK. l)ake in oven, and serve hot. The upper crust nuiy be haked before, by placing a plate over l)aking disli and covering with crust. You will then only have to heat the crust a few minutes, and it is ready to serve. Coflfifiih Frittertii. Make a l)atter of milk, flour and one or two eggs; in this ]^mt the iisli, which has l)een fresh- ened and picked into shreds; drop from a large spoon into hot lard. Mrs. Swinton. Fj§li Choirder. Take four or five slices of salt pork; fry brown in a spider; cut into l)its and turn into your chowder kettle. Pare half a dozen medium sized potatoes and cut each into four or five pieces. Put in your kettle a layer of any kind of firm, hard fish cut into small pieces. Next put in a layer of potatoes and a little onion, if liked. Season each layer and continue until you have the desired quantity. Pour over all hot water enough to cover, and boil one hour. Crackers broken into j)ieces may be used instead of potato. Boiled Fiiiili. Sew your fish into a tight cloth, boil in salted water twenty minutes for each pound; when cooked, take off the cloth carefully and lay fish on platter; pour over it drawn butter; cut hard l)oiled eggs in slices, and decorate the fish with bits of parsley and the sliced eggs. FISH. 19 Fried Oyj^ters. The oysters should he hirge and when drained di})ped into a l)eaten yolk of an egg and then into bread crund)s; fry in butter. Another deli- cious way of preparing them for frying is to have ready a preparation of rolled cracker and ilour, two-thirds cracker to one-third Hoar, dip the oys- ters into this and fry. Some prefer Indian meal to dip them in. Baked Tish. A fish weighing from five to six pounds is a good size to bake ; do not remove head or tail. Make a dressing of bread, butter and salt (a little pars- ley or onion if liked), wet with water, mix well; fill the l)ody of the iish and sew it up ; lay in the dripping pan, score across the top and lay thin slices of salt pork in them; sprinkle with salt and pepper; bake fifteen minutes for each pound. Hard boiled eggs may be added to dressing if desired. Crabs for Liiiicli. A nice lunch dish of cral^s is a round dish of the white meat garnished with slices of lemon or hard boiled, eggs, served with a plate of quartered lemons. To the lemon juice each person can add, if he chooses, a little pepper and salt. ^ F. A. H. iScalloped Crab. Take the white meat, also the fat; first 2)ut in the cral) with bits of butter scattered over it, a little pe])i)er and salt, then a light layer of crackei- 20 WEB-FOOT COOK BOOK. cTiiinl)s moistened with a little warm milk; con- tinue in this way until the shells (which have been carefully cleaned) are two-thirds full, then fill up ^\'itll milk into which a beaten i'gg or two has been stirred. Bake fifteen minutes, or if a pudding-dish has l)een used instead of the shells, thirty or thirty-five minutes. Miss Henkietta Failing. Ncallopccl Oysters. One quart of oysters, three -(quarters of a pint of cracker crumbs; place a layer of oysters in the bottom of the dish, put little bits of butter all over them with pepper sprinkled over, then a thin layer of cracker crumbs ; moisten with milk which has been slightly heated. Continue in the same way with occasionally a little salt and plenty of good sweet butter, until the dish is nearly full. The last layer should be cracker crumbs with Ijutter sprinkled lil)erally over it; a little pepper and salt. If you use cream instead of milk, a little less Initter will be required. Beat up one or two eggs thoroughly, mix ^\ itli milk and hll the dish; cover with a tin lid and l)ake twenty minutes. Remove the lid and bake ten or fifteen minutes more until a nice brown. Mrs. J. D. Holman. Ifliiicecl €ocllisli. Dried codfish. Boil twenty minutes, pick to pieces, stir in with a good draw^n butter; have slices of bread toasted brown laid in bottom of FISH. 21 platter; cover with the fish and drawn Initter. Garnisli witli slices of hard l)oiled eggs and serve. Mrs. F. a. Beck. Baked .Stiirji^eoii. A half-grown sturgeon is considered best. Cut from about the center of the fish a piece of about six or eight pounds ; gash it in several places clear to the bone ; into each of these places insert slices of salt pork, tie a cord around it tirmly, lay a slice or two of salt pork on top, sprinkle a little pepper, set it in the oven and bake two hours. F. R. Stkong. ilialt €oclfi!(e. Fi>r Boiled Sahnon. Put in asauce-paiitliree ounces of butter; when hot, sprinkle in three tal^lespoonfuls of flour. As soon as it bubbles up, add a teacupful of l)oiling water, in Avhich stir the salmon until smooth. Set aside and allow to cool. Take the yolks of three eggs, beat them up, into which strain the cooled sauce, under steady stirring to prevent curdling. Stir in juice of a half of a lemon, a lump of Init- ter size of walnut, cut in small pieces; two table - spoonfuls of vinegar. Return it to the tire for a few minutes without allo^ving it to boil; stir con- stantly. Serve with salmon. Mns. H. E. DoscH. Meats, Game, Etc. Ron««t Beef. Select a fine roast at your Imtcliers; place in your dripping pan ; dredge witli salt and plenty of peppei'. Place in your pan with your meat, a small piece of l)eef suet cut fine. Put in a very hot oven; roast in a gradually decreasing tem- perature one hour; liaste fi'equently. Note. — Other directions handed in after the above, are very similar, excepting as regards time for cooking. Fifteen minutes to the pound unless the l)one is large and meat thin, are the directions for timing. To Roaf^t Duck. See that your ducks are carefully picked ; then roll a newspaper into a tight roll, light it and carefully scorch all down from the skin; lay in very salt water for an hour or two; then w^ash thoroughly in one or t^vo fresh ^vaters and dry ; put in dripping-pan, laying them on the back, and S2)rinkle with salt and pepper; lay three or four thin slices of raw, salt pork on each duck. Roast (piickly, and when l^eginning to T)rown, baste Avith hot water and drippings from boiled corn beef. MEATS, GAME, ETC. 25 C I'll III l> Pi ex. Put into baking dish a laytM- of finely cli()])[)i'(l meat, tlien a layer of grated l)rea(l crund)S, and so on nntil the dish is nearly fnll; [)()nr over the gravy, sprinkle with salt, ])e])per, and small pieces of bntter. Bake fifteen minutes. Mns. H. HoGUE. Scalloped Chicken. Chickens that are not so very young are 1)etter for this pur])ose than old ones; l)oil until tender, and in hnt little water; when done put them in the oven to In-oAvn; make the li([Uor in wliicli they have been l)oiled, into a gravy, l)y turning the liquor into tlie Ijrowning pan and adding flour to thicken; chop the chicken and put in a deep bak- ing dish with alternate layers of chicken and bread chopped the same as the chicken ; pour over the gravy to which should be added a little celery seed ; cover the top with bread crund )s and small bits of butter; bake twenty minutes. Mrs. Swinton. Chicken Naute. Take very small spring chickens, cut them into small pieces and fry them in l)utter with a spoon- ful of salad oil. When a light yellow T)ro^\ai re- move and add to the butter and oil half wine glass white wine, half a wine glass of water, a little parsley chopped fine, a little grated onion and garlic ; when boiled put in the chicken again and l)oil slowly a few minutes. Mks. E. Goldsmith. 26 WEB-FOOT COOK BOOK. To Boil a Ham. Phice in the kettle a small (|iiantity of sweet timothy hay; take a medium sized Grendale ham, after washing perfectly clean, and lay it on the hay; add sufficient cold water to cover the ham; boil until the ham is tender, and let it cool l)efore removing from the water; remove the skin from the ham and place in a dripping pan, pouring over it a mixture of half a cupful of white wine vinegar and an equal quantity of brown sugar. Bake until done, l^asting occasionally. M. Beno. To Boil a Ham (IVo. S). Soak for twelve hours in cold water, remove to vessel in which it is to be cooked and cover with boiling water, and add one pint of vinegar, tw^o or three bay leaves, small bunch of thyme and parsley ; boil very slowly two or three hours ; take out and skin, removing all fat excepting about half an inch; cut off the black looking part; put in your dripping pan, fat side uppermost; grate bread crust over it, one teaspoonful powdered sugar, and put in the oven for half an hour, or until a nice brown. J. F. Gr. Ham Croquettes. Mix four ounces very fine chopped ham with one poiuid of mashed potatoes well l)eaten with half a gill of sweet cream, two ounces of butter, one teaspoonful of pepper; make in croquettes, dip in egg and roll in l)read crumbs, and fry brown in deep hot lard. Miss V. Whiting. MEATS, GAME, ETC. 27 Veal Omelet. Three jxniiids veal cliopped iiiie, six soda crackers, two eggs, ])iitter, pepper, salt and sage. Mix A\-ell together, make a h)af and bake. Mrs. F. L. A¥adleigii. Baked Meak. Take three good-sized porterhouse steaks, put one in bottom of ])aking tin, and cover with a thick lawyer of dressing; put another steak on top of this, another layer of dressing, then the last steak, and cover all ^vell with the dressing, which should be rather more moist than for fowls; l)ake alxmt fifteen minutes for every pound. Deviled Ham. Take ham, using both the lean and fat; chop fine; season with pepper and salt, ntixed mustard and a little vinegar. This will l)e found to be delicious on toast, or can be used with sandwiches. Ham Toa!!it. Chop ham very line, put in the spider and ^vhen hot (if tlie ham is not very fat use l>utter), scram - ])le in a half a dozen eggs; spread on soft l)ut- tered toast, and serve at once. Chicken Frilter!«i. Mince cold chicken very line, season, and add iuice of one lemon; make a batter of three effS's, one ])int of milk and a little salt; flour to make a stiff l)atter ; stir in the chicken, and drop by spoon- fuls into boiling lard. Fry brown, and serve hot. Mks. R. H. Hoyt. 28 WEB-FOOT COOK BOOK. Yeiii!<«oii lionf*. (Mi(>]> cold venison very tine, add one-third of the ([nantity of meat in eraekers or l>read ernnd)s, butter the size of an ^gg, cliop])ed onion, pepper and salt; mix thorcmgldy, and make into a loaf; hake in a tin with a little water. Miss M. E. Quigley. If your l)eef steak is tough, chop very tine; make into cakes with the hands, adding a little hutter; have a fiying pan very hot, put the cakes in, turn- ing them several times, to keep the juice in ; when brown lay them on hot platter. Mrs. Hensil. Italian Di!!ili. Take liver, salt pork and kidneys, and bay leaves, all in thin slices; string on a knitting nee- dle, alternating the meats, with a h'dj leaf between each piece of meat; cook in a dripping pan, the ends of the needle resting on the edge, so that the meat will swdng clear of the pan. A hot oven will cook these brown in a short time. Mks. R. II. HOYT. Dre§§iii^. To be used with Fish or Meat. A teaspoonful pepper-corns; boil witli four ta- l)lespoonfuls of strong vinegar until reduced to half the quantity. Set away to get cool ; use a porcelain -lined kettle; add the yolks of four eggs ^vell beaten; one taT)lespoonful Imtter; set your MEATS, GAME, ETC. 29 kettle inside auotlier kettle to l)uil; add a tea- spoonful of ])utter and beat Lard, stirring all the time ; add a little salt. MkS. J. B. MONTGOMEKY. Veal Oysters. Cut veal into pieces as large as oysters, pound well and dip into egg^ and then roll into cracker crumbs and fry in butter. Ismail Birds Roasted. To 1)ake small birds so as to make a beautiful disk, cut off one leg, fasten wings securely to breast, dip in beaten egg and roll in bread crumbs, l)ake cpiickly and lay on a platter garnished plen- tifully with parsley. If arranged rightly they will be pear shaped. Mrs. Edwards. Currieil Beef. Cold turkey or chicken may be used instead of beef. Cut cold roast l)eef into small bits, put a large piece of butter into the saucepan, slice two onions very thin, sift one tablespoonful of ilour and one tablespoonful curry powder ovev the onions, stir, add one cup Ijoiling water and put in your meat; cover and allow to simmer ten or fif- teen minutes. Line an earthen vegetable dish ^vith boiled rice, pour the l)eef into it and serve hot. Mrs. Swinton. Kidney Steir. Cut fine, wash ^v^ell in three or four waters, soak in salt water for two hours, wash again and })ut on to stew. Fry a sliced oni(>n, sprinkle witli 30 WEB-FOOT OOOK BOOK. flour, jxmr n])<)ii tliis tlic kidney. Season witli sweet niajoruni, tliynie and ciiny. Dre^Miiig' lor Turkey. One loaf of l)read, one boiled onion, pepper, sage, salt, tliynie, niajoi'ani, one egg, Imtter size of an egg. Fried Cliiekeu. One cup hot water, one tal)lespoonful hot Imt- ter, one tablespoonful lard; drop into this, when hot, the chicken cut small, season ^vith pepper and salt, cover tightly. After the water has boiled away turn fi'equently until brown, remove and dredge flour into the skillet. Add a little milk, making a rich gravy which turn over the chicken. Frie«t Di«roiling steak place in hotplattei', }»()ur the above sauce over it unstrained, and serve hot. Mrs. Henky E. Doscir. Veal €iilletM. Glaces au Jus. Pepper and salt the cutlets well on both sides. Roll them in fine bread crunil)s (not crackers.) Dip them in beaten eg^, both sides. Roll again in bread criiml)s. Fry in ])utter golden l)rown. When all done, arrange them evenly in large saucepan; add teacu})ful of T)eef l)roth (stock), cover tight and allo^\^ them to simmer slowly for an hour, adding from time to time, a spoonful of stock. Serve in hot platter w'lih gravy poured unstrained over them. Mes. Henry E. Doscii. Purcee de Coiiiate. Parisienne. Poui' the contents of a can of tomatoes into a saucepan and stew half an hour. Meanwhile put into a small saucepan a piece of l)utter size of a walnut. AVhen hot, sprinkle in a large table- spoonful of Hour, and roast golden; stir this into MEATS, GAME, ETC. 37 the tomatoes until smooth; now pepper and salt to suit. Add one tables230onful of 1)rown sugar, one small piece of garlic (essential ), cover and stew again for ten minutes, then serve hot. Mks. Henry E. Dosch. Boo up a la ITIode. Au Dijoji. Five or six pounds of l)eef iw'mi the round, well larded. Render a small piece of bacon in a deep skillet. When hot, put in the meat after having been well peppered and salted and rubl)ed in ; fry on all sides; pot uncovered. Then add an onion stuck with twelve cloves. Three large carrots, wineglassf ul of claret. Same of wine vinegar. One bayberry leaf. Sprig of thyme. Two small jueces of garlic (which is essential), one tal)lespoonful of l)rown sugar, one pint of l)eef l)roth. Cover as tight as possible that the meat may cook in the steam. Set back on the stove and allow it to cook slowly, four to hve hours, diu'ing ^s-hich time it must not stop boiling ; add 1 »eef 1 u'oth from time to time as it is necessary. An hour before serving put in a saucepan two oinices of l)utter; wlien hot sprinkle in two tablespoon sful of flour, and roast a golden bro\vn; then add four or five sjioonsful of grav}-; pour this under steady stirring into the gravy in skillet, the meat having been previously removed, then replace the meat, cover tight and allow it to sinuner till done. Serve meat in plat- ter surmounted by carrots, a few sprigs of green parsley and a few spoonsful of gravy over the meat. Mrs. Henry E. Dosch. 38 WEB-FOOT COOK BOOK. A sheep's pluck, a sheep's stoniacli, one ciiid oiie-lialf pounds suet, one-half pound oatmeal, one onion, pepper and salt. Procure a sheep's pluck and stomach -bag, ^vash the pluck well and put it on in a pot to boil, allowing the wind-pipe to hang out of the pot, so that any impurities will come out by it. Boil gently from one and a half to two hours. Get the stomach-bag nicely cleaned by the l)utclier, a\ ash it thoroughly and put it on in cold water, and bring it to a Ijoil, which will cause the l)ag to contract. Take it out of the pot, immediately wash and scrape it ^vell, and lay it in salt and water until re(piired. Mince the l)est parts of tlie lungs and hearts, leaving out all gristly parts, (xrate the best ])arts of the liver, and toast the oatmeal well, and ])ut all in a large 1)asin. Chop the suet and onion very finely, add two teaspoonsful of salt and one of pe})per, a breakfast -cupful of the li(|Uor in wdiich the pluck has been l)oiled, to moisten, then mix the whole. Now lill up the stomach-bag, l)ut not (piite full; sew up the opening, and put it in l)oiling water, and l)oil it gently for three hours. Prick the haggis several times with a darning needle to prevent it from bursting, also ])ut a plate under it to prevent it sticking to the l)ottoni of the pot. Lewis Russell. " Ye powers wba mak mankind your care, And dish them out their bill o' fare, Auld Scotland wants nae skinking ware That jaups in luggies; But if ye wish her gratefu' prayer, Gie her a haggis !" — Burns. MEATS, GAME, ETC. 39 Beefsteak Pie. Cut cold roast l)eef into thin slices, cut some potatoes in tliin slices, lay potatoes in bottom of disli, and then a layer of l)eef, a little salt and pepper and potatoes, and so on until the dish is full. Pour in hoiling ^vater, cover with a crust, and bake. Mks. Lt . Dalton. Fond II ol* Chicken. 8oak one cu})ful of bread-crumbs in a cup of boiling milk. Add one taldes})Oonful of melted l)utter. Salt and pe])])erto taste. Let the ])atter cool. Mince finely some cold chicken and one slice of cold boiled ham and one round of an onion. AVhen the bread is nearly cold, stir in the meat and two welbbeaten eggs. Beat together and turn into a well -greased l)aking-pan, and set into a brisk oven. When the fondu is a light, delicately -browned puff, send at once to the table in dish in which it was baked. Mks. Li\ Dalton. Veal Omelette. Three pounds of veal, half a pound pickled pork chopped fine, two eggs, one tablespoonful of cream, one tablespoonful of salt, one teaspoonful of pepper, one teaspoonful of sage, four rolled crackers. Mix well to2:ether and form into a loaf. Bake two hours and a half in a slow oven. Baste often -with l)uttei' and water. To be sliced cold. Mks. E. DePrans. 40 WEB-FOOT COOK BOOK. €iii*riec1 Cliickeii. Chit tlie cliicken up as for stewiiiiz;, roll in Hour, and fry broAvn in hot hutter or oil; only fry until it is a nice delicate brown, then put in a stew pan, with ^vater enough to cover it, and simmer gently until thoroughly cooked; put in a piece of Initter the size of an egg, and salt to taste; take one tablespoonful of flour and one tablespoonful of curry powder, and mix together with a little cold water; stir in gently with the chicken, and 1)oil for a few minutes. Then serve on a hot dish, with a. border of rice. Mks. T. Mehky. Pitkled Tri|K-. Take a thick tripe, and after it is thoroughly cleaned let it stand in cold Abater t^velve hours. Then boil for eight or ten hours, and before tak- ing off salt to taste. Tlien cut in convenient sizes, pack away in stone jars and cover with good cider vinegar. Bi'oil or fry in butter, and if too strong of vinegar, freshen before cooking. N. B. — Pigs feet same as above. Mhs. S. (I. Reed. Rolled BeciVitenk. Take a round l)eefsteak, weighing a]>out three pounds. It should l>e thick and juic}, but need not be tender. Spread over it a force meat of brear Salt Jfish or Boiled T'oiujae. Make half a pint of siiiootli drawn l)iitter. Boil four eggs twenty minutes until ([uite hard. Take off the shells, chop tlie eggs rather small. Stir into drawn Inittei'. Serve very hot. Add lemon juice, if desired. Always puthard-l)oiled eggs into cold water for a few minutes ; the shells will come off more easily. Suet Crust. For Meat Pies. Five or six ounces of beef suet, free from skin and shreds. Chop very fine. Rul) well into a pound of floiu'. Work into a smooth paste with half a pint of ^v^atel•. Roll it out and it is ready for use. All Indian Dish ot* Fowl. An Entree. The remains of cold roast fowl, three or four sliced onions; tablespoonful of curry powder; salt to taste. Divide the fowl into joints. Slice and fry the onions in a little butter, taking care not to burn them. Sprinkle over the fowl a little curry powder .and salt; fry these nicely; pile them high in the centre of the dish, cover with the onions, and serve with a cut lemon on a plate. Care must be taken that the onions are not greasy. They should l)e quite dry, but not burned. Mes. Beeton, London, Eng. MEATS, GAME, ETC. 43 Fried Oxf'eet or Cow Heel. Ox feet, the yolk of one e.g^^^ bread crumbs, parsley, salt and cayenne to taste. Boiling but- ter. Wash, scald and thoroughly clean the feet, and cut them into pieces al)out two inches long. Have ready some iine bread crumljs mixed with a little minced })arsley, cayenne and salt. Dip the pieces into the yolk of an egg, then in the l)read crum])s, and fry them in boiling l)utter un- til of a nice l)rown. Mrs. Beeton, London. .^iiiiotliered Bircl!«. Pick and draw young l)irds; split tJiem open in the back; put them in a (h^ep iron pan with a close fitting cover, with a cup of water and some butter sprinkled with pe])per and salt. When done lay the l)ir(ls on a liot platter; thicken the gravy and pour over them. Mits. f]\'iHiK Deady. Qiiailix or Pliea!^aiit!!i. If young l)ir(ls they are mucli nicei' l)roiled than any other way. S]_)lit them open at the l)ack and flatten; butter well and cook quickly over hot coal fire, adding Initter all the while. AVhen done add more Initter and place them in hot oven for a minute for the butter to melt. Serve on toast. Mrs. W. S. Ladd. Hock. Take a })iece of hock and l)oil twelve hours; then cut in strips across the grain. Pull it intt) 44 WEB-FOOT COOK BOOK. shreds. Season with pepper and salt and a little alls})ice. Then put it in a mound. If you like it hot, after heating pour it over toast and garnish with poached eggs. W. M. Moulson^. fardel leii Nance. One quarter of a pound of Sardellen. Three hard boiled yolks of eggs; a little parsley; lemon peel chopped fine; l)oullion. Let it come to a boil. Mrs. E. Goldsmith. Fried Veiii»i»oii. Take small strips of l^acon and fry them out. Cut the venison into very thin slices and fry a few minutes in the fat, which should be very hot. Remove the l>acon l)efore putting in the venison. It is delicious eaten Avith Montserat sauce. Miis. Annette Cotter. Beer lioaf. Four pounds tough beef chopped fine, eight crackers ])ounded tine, three eggs well beaten, one tablespoonful of milk, one tablespoonful of salt, lialf a tables|)oonful of pepper, butter the size of an egi^. Make into a loaf and l)ake two hours. Baste wdtli milk. Serve either hot or cold. Mrs. H. Hogtte. Pressed ITIeat. Boil about four pounds of any kind of meat luitil cooked all to pieces; the water also must have eva})orated or cooked away. Then add one teaspoonful mustard, salt and pepper to suit taste, MEATS, GAME, ETC. 45 butter size of an egg; add different spices if liked. Pound all together witli a potato -niaslier and set in a dish where the cover can ])e ^veighte(l down upon it. When cold, turn out and slice. Mrs. W. IL Conner. If you want a stew for five or six persons, take two good-sized or three small ral)l)its, one tpiart of tomatoes peeled and sliced, six ears of green corn cut from cob, one-half pound of butter, one- half pound of fat salt pork, one pint of lima or butter beans, six potatoes parboiled and sliced^ one teaspoonful black pepper, half a teaspoonful cayenne, one gallon of water, one tables])oonful of salt, two tablespoonsful white sugar, one onion minced small. Cut the rabbits into joints, laying in salt water to draw out the blood. Put on the gallon of water with the salt in it, and let it boil five minutes. Put in the onions, beans, corn, pork (which has been cut in fine strips), potatoes, pepper and the rabbits. Cover closely, and stew two and one -half hours very slowly, stirring the mass frequently from the bottom to prevent its burning. Then add the tomatoes and sugar, and stew an hour lono:er. Ten minutes before it is to be taken from the fire add the l)utter, cut into bits the size of a walnut, rolled in flour. Give a final boil, taste to see that it is seasoned to your liking, and serve al once. Capt. R. H. Lamson. 46 WEB-FOOT COOK BOOK. Sauce for Lol»«iter or Chicken. Boil one (|iuirt of milk; wliile foiling put in a Imnch of parsley, one onion and a little celery; stir three tal)lespoonsful of Hour, mixed perfectly smooth witli a little cold milk. When boiled take out tlie ^■ei»;etaldes, add small [)ieces of butter to the cream, mix the sauce with lol)sters, or chicken finely chopped, and mould into sha})e and i-oll in crackei' crund>s and egg. ^Mks. H. W. Couhett. To Boil a Ham. Wash the haui carefully, cover entirely with cold water, and boil until perfectly tender. Let it stand until the ^vater is cold, take out, peel off the skin carefully, sprinkle lightly with brown sugar, put in a moderate oven, l)ake slowly until a light brow n. Miss M. L. IIolmks, Oregon City. Diici^ §aliiii. FiiTuhhed by Portland Amateur jSporf.wunt. Take two nice mallards, draw them and place the giblets in a stew-pan, with a little mace, bay leaf, cayenne pepper and salt, and a little water, and let simmer slowly until tender. Then take out gil)lets and cho}) fine with a small onion. Ke- turn them with the liquor in the stew-pan, and add a glass of good sherry; stew slowly for ten minutes, then add bread crumbs, a little sage and pounded celery seed, and stuff the ducks with this compound. Place the ducks in a large stew-pan, a half pound of good butter, and when it is quite .MEATS, GAME, ETC. 47 liot place tile ducks in it, stirring tlieni around until tliey get nicely browned, then add boiling water just to cover tlie ducks. Cliop one -quarter pound of bacon into dice and add two onions stuck witli cloves, one carrot, with pep])er and salt to suit taste. Let simmer very slowl}^ until ducks are tender, tlien add one l)ottle of claret and skim oif tlie fat rising to tlie surface. After adding the \vine, let tlie ducks simmer eight or ten minutes in it and add two cans of mushrooms sliced. Cook slowly ten minutes and serve hot — ducks in the center, dry toast around edges, mashed 2K)tatoes on side. If you have two ducks and have only one friend to assist you, and it kills him when done, he will die contented and happy. CoUl Ifleat Fritters. Take ecpial (piantities of cold bits of steak, or roast chopped fine, and bread crumbs; add two eggs, enough milk to make the consistency of dressing, add pepper and salt, and fry in butter until brown. Mks. Sooby. VEGETABLES. CfCiieral Directions. Always try aiul secure them as fresh as ])()ssil)le and see that they are carefully looked over and kept in cold water for several hours before cook- ing, removing all decayed or unripe spots. The water for l)oiling vegetaVdes should always boil before your vegetal des are put in the kettle. Turnips require (me hour's boiling. Cabbage slundd ])e boiled from thirty to forty minutes. Beets about two hours, and then dropped into cold water and the skins remo\'ed. Squash (Winter) should boil from twenty to forty minutes. Asparagus — Twenty minutes ; very little water. Green Peas — Twenty minutes ; very little water. Green Corn — Twenty nnnutes. Shell Beans — One hour. String Beans — One hour. Onions should be boiled in two or three waters, addino; uiilk the last time. Spinach — Twenty-live minutes. Parsnips — Half an hour. VEGETABLES. 49 €orii PiifUliiig. One can corn, tAVo eggs, three -fourtlis of a cup of milk, one tablespoon l>utter, salt and peppei*. Bake half hour. Mrs. F. Dayton. ITIaccaroiii an Froiiiag^e. Simmer a cup or two of maccaroni until ten- der, pour off the water, ])ut in a leaking dish, s])rinkle on salt; next a layer of cheese chopped or grated; then of bread or cracker cruml)s, and so on; last a layer of bread. Pour over a little melted l)utter and brown in oven. Miss E. M. L. Fotatoe?< Boiled in JLard. Select potatoes of uniform size, pare carefully and drop into a kettle of boiling lard. Boil from twenty-five to thirty minutes. Potato Balliii. Take of cold mashed potato and add eggs ^vel\ beaten, and flour to keep to its natural thickness. Make intt) balls and fry in butter. i^calloped Potatoes. Take a deep })an or dish, and slice thin a layer of raw p(jtato ; sprinkle over a little pepper and salt, a fe^v small ]>its of butter, and dredge lightly with flour; add layer after layer until the dish is full, and then pour gently in at the side milk un- til it just comes to the top, but does not cover the potatoes. Bake in a good oven three quarters of an hour, or possibly an hour. Keep covered at fu'st, to jn'event burning. Mrs. M. L. v. B. Thompson. 50 WEB-FOOT COOK BOOK. Potatoes. Drop the potatoes, nicely pared, into boiling water, witli salt; l)()il until soft enough to pass a straw through ; lift out separately and wring dry on a napkin. Serve upon a napkin -covered plate. Aunt Elleu'«ii Way of Cooking; €al>l>a$?e. Select a medium -sized firm head of cabbage, chop fine and put into a saucepan, with one tea- cupful of vinegar, lump of l)utter size of an egg; pej)per and salt to taste. Boil until tender, al)out one hour. When ready to serve stir into it one cupful of thick rich cream (sou?' is to be pre- ferred), and serve hot. Mes. a. W. Witiierell. Cabbage Cooked in jllilk. Chop a sufficient quantity of cal)bage for your meal, cook in as little water as possil^le; when partly done turn off the water and add milk in- stead; then cook slowly, taking care lest it l)urn. When ready to serve season with butter, pepper and salt. Cream may he added if easily procured. liailies' Cabbage. One well-beaten egg, one tal)lespoonful of ])ut- ter, a little salt, one taldespoonful of vinegar; mix in a granite pan and set on the stove; stir con- stantly until it thickens. Be careful not to let it l)()il and cui'dle. Have your cabl)age sliced very thin, and toss about in the pan until thoroughly mixed with the dressing. Serve at once. Mks. ay. B. King. VEGETABLES. 51 Hlock Oysters. Add three well beaten eggs to tliree grated parsnips, one teacupful of sweet cream, piece of ])utter half the size of an egg, one teaspoonf iil of salt, three tablespoonsful of flour. Fry as griddle cakes. Mrs. D.' O'Neil. Boston Baked Beans. One pint of heans soaked over night. In the morning pour off the water and add a small piece of salt pork scored across the top. Add one tablespoonful of New Orleans molasses. Fill nearl}^ full of water and l)ake in a bean jar about eight hours. Add a cup of hot water every hour excepting the last two hours. Keep covered. Mrs. Alfred Frank. JHock Oysters, or Corn Fritters. One pint grated corn, add one \vel\ Ijeaten egg and a small cup of flour, lialf a cup of ])utter or cream, a little salt and pepper. One tablespoon- ful of the mixture will make a fritter. Mrs. B. G. Whitehouse. €urley Cabbage. ^1 Gennati Dish. Kemo\e all defective leaves, cut into (puirters and boil in salt water until tender. Take up into a colander and press all the water out. Chop it in a chopping bowl. Take a S2)()onful of drip- pings, or any nice fat, in a frying pan. When hot slice an onion small. Cook until brown. Add a tablespoonful of flour and brown; then 52 WEB-FOOT COOK BOOK. add a little soiij) water, salt and ])epper. Boil this witli tlie cabbage a few minutes and serve. Mrs. Meyer Rosenblatt. l^tring ]lcaii!< and Pea§. (kipe Cod Style. Cook beans four hours with salt pork. After they have cooked two hours and a half put })eas in on top with a little ^vater. As served add half a cup of cream. Salt and pepper to taste. Miss M. E. Quigley. Unarmed-Over Cold-Boiled Potatoe>«i. Put in a saucepan one large cup of nulk, a piece of l)utter the size of an ^^^. Let it sim- mer. Stir into it one well beaten egg and one level s})oonful of cornstarch, mixed in a little cold milk. When thickened, add your potatoes, which should be cut into small dice. Let it just come to a boil and serve immediately. Do not stir with a spoon, but by shaking the saucepan. Mrs. R. H. Hoyt. Dressing Tor Cabbage. Take one gill each of vinegar and water. Wlien moderately warm add three eggs well beaten. AVlien it begins to thicken add one tea- spoonful of butter, one teaspoonful of salt, one tablespoonfid of white sugar. When cold add a little mixed mustard. Pour over finely chopped cabl^age. Stir well and allow to stand several hours before serving. N. E. VEGETABLES. 53 Crreen Corn Cakes. Eighteen ears of green corn grated, two cups of milk, tAv^o cups of flour, one teaspoonful of salt, two teaspoonsful of baking powder, four eggs, pepper if desired. Fry on griddle. N. E. Breakfast Potatoes. Cut in long tliin strips; have ready a pan with some hot fat, drop the potatoes in, salt and pep- per if desired, and hake in a cpiick oven. Beet Root. Large heet roots may l)e l)aked instead of l)oiled. Mks. AVm. Reid. Baked Beans. One quart of l)eans soaked over night. The next morning par]>oil for ten or hfteen minutes in a kettle filled with cold Avater, change the water and put with them a piece of salt pork as large as a small loaf of hread, l)oil long and well until tender, in as little Avater as possil)le, watch that they do not burn; pour into a baking dish, drain- ing off most of the water; put the pork in the center, cut the rind into small squares, salt and pepper to taste, bake from three to four hours. If they appear to be leaking too dry add some of the l)ean broth. The broth can be served as soup with a few of the beans left in. Tomatoes. Cut the tomatoes in slices without taking off the skin, dip them in flour and fry in hot butter 54 WEB-FOOT COOK BOOK. very (juickly; lay tlu'iiMvlieii hrowii on a platter and add to tlie butter and juice a little milk or cream. When hot jxtui* over the tomatoes. Tomatoes Broiled. Cut large tomatoes in half, have a very hot tire of coals, broil quickly the cut side, turn and l)roil the skin, sprinkle Avith })C})per and salt, a little l)utter on each. Serve immediately. ^iit*('ota»utter. There should be two cups of jjoiled })()tatoes. Sprinkle a very little "Hour over them. Set on back of stove, and let simmer gently one hour, or as long as you can. Just before serving, bring to a boil, and add one cup of milk and l)oil U}) once. This is a delicious di.sh if cooked properly. Pepper and salt. Mrs. J. B. Montgomery. Caiilitlower. Cauliflower, when in season, that is: just grown; should be boiled twenty minutes with a handful of salt, then the water poured off, and left on the l)ack of the stove a few minutes before serving, with drawn butter poured over it. VEGETABLES. 57 DravTii Butter. Three ounces of butter, one o\uice of Hour, one- half pint of water; mix the butter and flour thoroughly together and stir slowly into onedialf pint of l)oiling water. It should ])e stirred very smooth. Add salt. Place the cauliflower in a hot dish, pour over it the sauce and sprinkle lightly with pepper. Miss F. A. Holman. Potato DiRiiipliii^'^. Grate three or four cold l)oile(l potatoes; add the same cpiantity of raAV potatoes, slice two pieces of stale l>read cut in small })iecvs; fry bread in hot fat until brcnvn, pour over grated potato, add salt and one cu]) of flour, mix well and roll into small l)alls. Put them into a kettle of boiling ^vater, add salt to the water. Boil half an hour and dish up Avith a sauce of meat gravy, or sour gravy. This is a very tine (xerman dish. Mrs. Mfa'er Posenblatt. !*i»weet Potatoes*. A la Missouri. Butter a deep dish, peel and slice rather thick raw sweet potatoes; place in layers with butter, a little salt and sugar sprinkled very lightl}'. Bake for an hour. Mrs. J. B. Montgomery. Breakfa!«it Luxury. Take eiii'ht ears of corn and grate them care- fully, scraping off the cob with a knife, so as to get all the milk. Peel one tpiart of good ripe 58 WEB-FOOT COOK BOOK. toiiiatoes; cut tlieni into the corn. Season with 8Jilt and pep])er. Put in ])utter, and a(hl three rolled crackers. Stew steadily one hour. Mks. G. AV. Snkll. To fry, l)oil your parnsnips until done; take out and fry in hot hutter nntil brown, or they may be dipped into ei»;g and cracker cruinl)s and fried as oysters. Again, some persons prefer them, after l)eing boiled until done, laid on toasting fork and browned over liot c(>als. Serve with a little butter, and season with [)epper and salt. Pai>iii|> SteW'. Cut parsnips into slices; add e(pnil quantity of small potatoes, also sliced. If onions are liked, add one or two, with salt pork to season. Pepper and salt to taste. Potato PiifTs. Chop fine any kind of cold lean meat (or sev- eral kinds together) and season; mash potatoes and make them into a paste with an egg^ and roll ont, dredging wdth flour, cnt ronnd, rather small. Put some of the meat on one-half and fold the other over it, pinch neatly and fry a light l)rown. Miss E. M. L. Sauce. To be /Served with Young Beets. One tablespoonful of flour, one tablespoonful of butter, yolk of an ^gg] pour over it three table- VEGETABLES. 59 s])()()iisful hoiliiio- water, add half u teawpooiiful of sugar, salt and pep])ei- to taste. Mks. Stkofde, East Portland. Di'C'!X!ut on ice until ready to serve, when pour over it the remainder of your sauce and garnish with parsley SALADS. 61 cold l)c)iled l)eets cut into pretty designs, and place in beaten white of an egg wliicli lias l^een dropped into Ix tiling water; make a pretty orna- mentation for the center, with parsley about the edges. For pre})aring your mayonnaise, if you desire it extremely fine, take yolks of seven hard- boiled eggs and mash until perfectly smooth, add one small cup of oil, slowly adding at the same time vinegar or lemon juice to keep al)out the right consistency ; salt, cayenne pe})per, mustard (as prepared for the table) all to taste. Any ex- tra flavoring may be used if desired ; vinegar from mixed pickles, or chili sauce (without spice), give a delicious flavoring if used instead of plain vine- gar. An easiei' and plainer mayonnaise may be made by taking the yolks of tliree eggs well beaten, add oil very slowly until it is as stiff as cake batter, salt spoon of salt, and l)eaten white of one egg and a tablespoonful vinegar or lemon juice, a little cayenne pepper, one teaspoonful mustard (as prepared for table). Mrs. Edwards l^alad Dre§§iiig'. Without Oil. BY REQTTEST. Take three -quarters of a pound of butter and melt in a sauce-pan. When thoroughly dissolved, take from the stove and beat into it two raw eggs. Add mustard, salt and cayenne pepper to taste. Miss E. J. Thompson. 62 WEB-FOOT COOK BOOK. ^nlad Dre!i(«iiiii^. Six eggs, six teaspoonsfiil mustard, six tea- spoonsful sugar, eighteen teaspoonsful milk, tlie same of vinegar and three of salt. Six talde- spoonsful of oil. Separate the yolks and whites; beat the yolks thoroughly, then mix in salt, mus- tard and sugar together dry, and add to the yolks. Then add olive oil and then the milk, then vine gar and cook as you would a soft custard. Beat the whites to a stiff froth and add to the custard. This can be bottled and kept for some time, in a cool place. Mks. Z. F. Moody, Salem, Or. Cabbage ^alad. Slice cabbage fine and pour over it a mixture of sour cream ; seasoned with vinegar, sugar and pepper. Mks. S. G. Reed. The JTIyjstery. Take eight or ten small tomatoes, remove the skins. Three large bell peppers, or Chili, if the others cannot 1)e obtained; remove cores and seeds. Take one large head of celery and three small silver-skin (mions. Put all these on ice for awhile. Cut the tomatoes in slices, chop onions hue, re- duce the celery and peppers to impalpable shreds. Use ordinary mayonnaise dressing. Place a layer of tomatoes in salad bowl, scatter over the tomatoes shreds and chopped onions about one- quarter of an inch thick. Pcmr on part of the dressing. Spread these in alternate layers until your dish is full. N. J. Levinson. SALADS. Dre!ii$!iiiig' for T^ol>!!iter ^alapicecl Cherries. To eight pounds cherries, after the stones and stems have been removed, add four pounds of sugar and a handful of cloves. Put in preserving kettle and boil slowly until sugar is melted ; then boil fast until juice is clear. Just before remov- ing from the tire, add half a pint of good vin- egar. Mrs. J. B. Congle. Pickled Clierries. To six pounds ''Koyal Ann" cherries (leave stems about an inch long) put one and a half pints best vinegar, three pounds of sugar, one ounce cinnamon (in sticks), one and a quarter ounce cloves. Boil the vinegar and sugar, and skim until clear. Pour it over the cherries while hot. Let it stand twenty -four hours, and boil the vinegar again, and while boiling put the fruit in and let l)oil until well done. Keep in a crock well tied u]^ with paper. Mrs. F. G. Ewald. 70 WEB-FOOT COOK BOOK. €liili .Sauce. One lar^'e onion, six green peppers cli()[)pe(l fine, six large ripe tomatoes peeled. Put in stew- pan, and add one tablespoonfnl of salt, one table- spoonful of l)rown sugar, two cups of vinegar, one teaspoonful each of ginger, cloves, cinnamon, allspice and nutmeg. Stir gently until well done. When cold bottle for use. Mks. II. D. Gkeen. Pickled I»eai>. Take six pounds of sickle pears, cut off the end of the stem and scrape the part left on. Take one (juart of wine vinegar, two and a ludf pounds of sugar, half ounce cloves, two sticks cinnamon, the rind of a lemon. After the sugar and vine- gar have boiled put in the pears and cook five minutes. The next morning cook syrup ten min- utes and pour hot over the pears. Let them stand seven or eight days when pour off the syrup and put in the spices and let it cook fifteen minutes. Take out the spice^s, put in the pears and let them cook until clear and soft enough to stick a fork into easily. Mrs. E. Fraxk. fwreeii Tomato Pickles. One peck tomatoes sliced, one dozen silver-skin onions, two tablespoonsful eacli of salt, mustard seed, black pepper and cloves, one tal)lespoonful eaeli of mace and cinnamon, one quai't sugar, two quarts vinegar; boil until tender. Miss J. McTuKK. PICKLES, SAUCES, ETC. 71 StuflTecl Cucumbers. Lettlie ciiciiiiihers lay in Iniiie four or five days, cut open oue side and scrape out tlie inner part; if the inside is very salty let them lay in cold water until the next day; if not two or three hours will do. Stuffing for the cucumbers may be made as follows: American mustard, cloves, black pepper and pepper pods, small onions, cel- ery seed and horse-radish, all chopped fine. After being stuffed put the cucunil)ers in sharp vinegar Avith a little sugar. Mks. Alfred Fkank. Pickled Currants. Five pounds of ripe currants, four pounds of sugar, one quart of vinegar, one teaspoonful each of cloves, mace and cinnamon. Boil until the syrup is ([uite thick, one hour or more. Crreeii Tomato Pickle. One peck green tomatoes, six green peppers, three good sized onions, chop all fine and boil three minutes in two quarts (^f A'inegar and then throw away the vinegar. Three cups fine crushed sugar, two quarts fresh vinegar, one cup ground mustard mixed in cold vinegar, one tablespoonful each of cloves and allspice, two of cinnamon, three of salt. Scald all together and pour over your tomatoes hot. Mrs. L. H. Allen. ^ Plum Pickles. Prick each plum with a fork, stick three or four cloves in each, place them in a dripping-pan in a moderately warm oven until they are thor- oughly w^armed through. Have boiling the follow- 72 WEB-FOOT COOK BOOK. ing syrup: one quart of vinegar, tliree pounds of sugar, one teaspoonful each of cinnamon and gin- ger, one-half teaspoonful mace; boil this twenty minutes; add plums enough to have the syrup cover without jamming or crowding — let the plums remain in five minutes. Put in bottles and seal up while hot. Mrs. Dekum. Tomato Pickles. Slice green tomatoes and lay in layers, each one covered with salt, leave over night. The next morning boil until tender in good sharj) vinegar; place a layer in stone jar, sprinkle with cinnamon, cloves and allspice; next put in your jar a layer of sliced raw onions with a red pepper cut up in small pieces, next a layer of tomatoes, etc., until your jar is full. Pour good cider vinegar over all and leave for twenty-four hours. Spiced Peaches, Eight })ounds of peaclies, foil two hours. Mks. O'Neill. DESSERT. Ciriiigerbreafl Puddiii^. One cup molasses, one cup milk, floiTr to the consistency of soft gingerl)read, one teas])oonful dry soda, one teaspoonful cloves, one cup raisins. Steam one and a half hours. Mrs. Valentine. Tapiooa Cream. Pour over one cup of tapioca one cup of milk, and let it stand over night. Heat until boiling, one quart of milk with the tapioca in; add yolks of four eggs well l)eaten, ^vith one cup of sugar, beat whites to a stiff froth, and add just before re- moving from the stove, "flavor of vanilla. Miss F. FOKSYTHE. Note. — The al)ove may l>e poured into custard cups, and when cold, frosted o\'er with the whites of eggs beaten to a stiff froth, and four tal)le- spoonsful of sugar added. Bi-own slightly in the oven. Plum Pii«l(liii^. Half pound flour, half pound bread crumbs one pound each currants, raisins, suet and sugar. Four eggs, half pint 1)eer, wine-glass of brandy, 80 WEB-FOOT COOK BOOK. teaspooiiful cacli of ciiiiiaiuoii, cloves, allspice and ginger, half a, nutmeg. Mix well; if too stiff use a little s^veet milk. Boil six hours. Mrs. a. W. Wituerkll. Piiddiii;;'. One (j^uart of milk; when boiling add four spoonsful of Hour wet in a little cold water, one cup of sugar, half a cup Initter. When cool, a(hl six eggs well beaten, one cup raisins or currants. Flavor with lemon or nutmeg. Save, if desired, the irjiite of one e.^^ and frost. Green €oru Piiddiiig'. A pessert. Four eggs, one quart of milk, one teacup gra- ted corn, one teaspoonful salt; sweeten to taste. Bake and eat witli a sauce. ^vreet Apple Pudding. One pint milk, scald with one half pint Indian meal, one teaspoonful salt, six sweet apples cut in small pieces, two eggs. Bake three liours. Peach Pudding. One (j[uart of milk, two tablespoonsful corn- starch added to milk when boiling, one table - spoonful butter. When cold, l)eat in three eggs and half a cup of sugar. Cover bottom of pud- ding dish with peaches sliced, and sprinkle witli sugar. Pour over the custard and bake twenty minutes. Frost, and serve with whipped cream. DESSERT. 81 Cripsy Cake. For Dessert or /Supper. One small sponge cake cut in slices and put in a (lisli, pour over it lialf a pint of wine. Make a blanc-mange of one quart of milk, yolks of nine eggs and one cup of sugar, and yiouv over the cake. Take the whites of five eggs and onedialf cup of sugar; cook foi' a few minutes ovei' boiling water, and ])our over the custard. Mns. M. Trench ARD, Astoria. Crrahaiii Piidcliiig, No. 1. Two cups graham, one cup of milk, one cup of molasses, one cup raisins (stoned), one egg^ one teaspoonful soda, a little nutmeg and salt, half teaspoonful each of cloves and cinnamon. Steam for three hours. Pliiiii Piidfliiig'. Half a loaf (small) baker''s lu'ead, soak and squeeze dry; add to it one cup l)r()wn sugar, two tablespoonsful molasses, one cup grated bread oi* cracker crumbs, three eggs, one cup chopped suet, little salt, one cup chopped rasins, one tablespoon- ful cinnamon, one teaspoonful each of allspice, cloves and yeast powder; little citron, nutmeg, almonds chopped, one tablespoonful l)randy. Mix well and boil four or five hours. Mrs. a. Meier. 82 WEB-FOOT COOK BOOK. Cocoaiiiil Puildiiij;'. One (luart of milk, one cuj) of granulated sugar, one cii]) cocoaimt, tliive tablespooiisfiil corn starcli. Let it come to a boil and cook tliree minutes. 'I'o he served cold with cream. Mrs. M. Trkn( hard, Astoria. A Ifcaiilifiil llc'>iM('rl. Or Supper I>isli. ■ Soak one hox of (-oxV o-elatine over nisrlit. The next morning add one cuj)ful of claret or sherry and heat slowly until gelatine is dissolved. Tlien strain and a(hl one large pint of whi])ped cream and sugar to taste. Add to the gelatine slowly. Beat well and mould. Fig' Pudding'. From, SriujrtKf.^ Turkey. Three-fpiarters of a pound grated bread, half a pound l)est dried figs, six ounces of suet, six ounces moist sugai', teacupful of milk, a little nutmeg. Cliop the figs and suet \'ery fine. Mix l)read and suet first, then the figs, sugar and nut- meg; one egg beaten well, and lastly the nulk. Boil in a mould four hours and serve with a sweet sauce. No'PK. — This recijK' is not taken from a T)ook or from hearsay, l)ut it is a genuine, well-tested recipe of a cousin of mine ^vh(> was for some years a resident of Smyrna. Mrs. a. Holbrook. DESSERT. 83 Potalo Piiddiii;;'. Three l)()iled potutoes, ruhlxMl w licii hot tliroun'h a sieve. Add "five eggs well hcateii, one pint of milk or crcaiii, Imtter size of an egg, two tabh'- spoonsfid wine, and sugar to taste. Bake and sei've hot without sauce. Ter^ Old Itooipf f'oi* Cii<les])()<)iisful luaiiioca, half a cii]) sugar, a dessert spc)c)nful of butter, a little salt. (M)ok or steam until it thickens. Serve cold with \vhip[)ed cream. N. E. §l>oiige Piifldiiis;. One pint of milk, two ounces of butter, two ounces c>f Hour, two ounces of sugar, one tea- spoonful vanilla, three eggs. Put the milk in a two-quai't V)asin that Avill tit in the top of a sauce- ])an one-third full of boiling water. Rul) the butter, Hour and sugar well together, and stir into milk graibiall)'. Cook until a thick batter. Ke- move, and when cool add the yolks well beaten, then the Avhites ])eaten stiff should be added gently. Put in a ])udding ih of* Fruit. First a layer of oranges and next a layer of bananas cut crosswise, sprinkle with sugar and sipieeze a few drops of lemon juice over it. Con- tinue in this manner until your dish is full. The flavor of the l>ananas and oranges is peculiar, l)ut to most persons an agreeable change. Grated cocoanut may be added . M. L. V. B. Thompson. Cocoanut and Chocolate RIaiic Iflaiige. One ([uart of milk, four tablespoonsful corn- starch. Boil for at least fifteen minutes. When cooked, add the beaten whites of two eggs. Di- vide the blanc-mange into two portions. Into 90 WEB-FOOT COOK BOOK. one portion stir the gyrated meat of one cocoanut; into tlie other portion, while still hot, stir two squares of grated chocolate. Pour together and mix as marble cake. M. L. \. B. Thompson. !§trairberry Shortcake. One ([uart of tlour, one cup of milk, one egg heaten into the milk, one tal)lespoonful butter, one tal)les})o()nful sugar, one teaspoonful soda, two teaspoonsful cream-tartar. Put soda, cream- tartar and butter in flour, and rub well together, and add the milk gradually. When l)aked, butter the crust while warm. Sweeten the strawberries to taste, and place on stove just to start the juice. Do not allo\v them to heat. Mrs. I), P. Thompson. Straw^berry Shortcake, No. '2, Make a very rich shortcake. While warm, butter, and add berries prepared as follows: Take one cpiart of berries, sweeten to taste, beat the whites of t\vo eggs to a stiff frotli and stir in just l^efore spreading between the cakes. The eggs will ])e found a good substitute for \vhipped cream. American €reaiii. One (piai't milk, tliree-quarters of a box gela- tine, three-quarters of a pound sugar, four eggs. Add half the sug-ar to the l)eaten volks, and half to the whites. Put the gelatine in the milk cold, let it come to a boil, stir in yolks and let thicken. Pour the custard oAer the beaten whites, stirring DESSEBT. 91 all the time. Pour into a mould. Serve with cream and sugar. This shouhl l)e made the day 1)efore desired to l)e used. Mks. Anna Mann. Show Cream. Dissolve t]iree-([uarters of a l>ox of crelatine in a little ^vater. Sweeten one (^uart of rich cream to taste. Stir in gelatine and l)eat to a light froth. AVlien it l)egin8 to thicken turn in a mould and set on ice. Mrs. Anna Mann. l>Va!!ih]ii$;'toii Pie. An Eaxtf Dessert. One cup of milk, one k^gg^ half cup butter, two cups of sugar. Beat butter and sugar to a cream, break in the ^gg, add the milk, tlu'ee and a half cups of Hour, tliree scant teaspoonsful of yeast powder. Bake in four tin jdates in moderate oven. AMien baked have ready apple sauce ila- voi-ed Avith nutmeg or lemon, or any kind of pre- served fi-uit. Spread each layer thickly and place one on top of the other. If \ecessaiy this dessert can l)e pre})ared after the dinner is served. Mrs. W. Plum Piicldiii^. Two and a half cups of iiour, half a cup of l)utter ]-ubl)ed into the -flour or one cup chopped suet, one cup of milk, one cup of molasses, one teaspoonful saleratus, teaspoonful of salt, one teacupful raisins rubbed in tlour and put in last. Mrs. J. C. Caeson. 92 WEB-FOOT COOK BOOK. Lemon Sauce for Ahor<\ One cup of siiii-ar, Imtter size of an egg, half a nutmeg, yolk of one ^g^g^ juice and pulp of one lemon; add three tablespoonsful of l)oiling water. Mk8. J. C. Cakson. Chocolate Cream. Soak half a, hox of gelatine in half a cup of warm water, add half a cup grated chocolate, half a pound white sugar, lialf a pint of new milk; place in a kettle and set in l)oiling water. Boil five minutes, stirring all the time. Add half a pint of ]'icli cream. Flavor with vanilla and turn into mould. Mrs. A. Meier. Cream Pie. One teacup sugar, one teacu}) flour, well mixed with level teaspoonful l)aking po\v(ler, three beaten eggs. Bake in flat s([uare tins, and when cold split open and spi'ead a\ ith cream prepared as follows: Whip one pint of cream very smootli and stiff; sweeten, and flavor to taste ^^dth vanilla. Spread stiff and cold U})on the split sides, placing cake together again, so the cream does not appear, and the pie looks like an ordinary cake. Most delicious dessert to be had. Mrs. J. B. Wyatt, Astoria. Note. — Another recipe, from Mrs. W. B. King, calls for four eggs, and directs that cake be well covered with cream. Corn Ifleal Piicldiiig. Stir into one ({uart of boiling water or milk three taldespoonsful of corn meal, butter size of DESSERT. 93 an egg; salt. Wlieii cold add three well l)eateii eggs. Spice, sugar or molasses to taste. Miss E. M. L. Rice PiiW(1(M', a little milk to wet into stiff l)attei'. Put tlie mixture in a baking disli and steam foui' liours. Mks. Ci.AiiKE, London, Eng. (;\)ntri])uted l)y C. G. Oraii^e Piiclcliiis;. Pare and core four large oranges, and put them into a pudding dish with sufficient sugar to sweeten them. Poil one pint of milk, and stir into it two tal)lespoonsful corn starch wet with c(dd milk. Add yolks of two eggs well l)eaten and onedialf cup of sugar. Boil a minute and pour over the oranges. Beat the whites with three tahlespoons- ful of sugar, and spread over the top, and brown in oven for a minute. Mrs. C. P. Morton, Street Potato Piiddiiig'. Six eggs, half a cup of butter, tliree-(piarters of a cup of wliite sugar, one teaspoonful nutmeg, one glass of l)randy or good wdiite wine, then add of sweet potato, mashed and })ut through a colan- der, sufficient ([uantity to make the usual stiffness of pudding. Bake in a dish lined with puff paste, without covering. Mrs. G. M. Wells. Vine$;'ar Pudding' 8aiice. Two cups sugar, half a cup of ^vater, boil to a thin syrup; one teaspoonful of butter, one tea- spoonful or more of vinegar. If ])ref erred, use lemou juice. Mrs. O. Gerrish, Port Townsend. DESSERT. 97 Baked €oriiiiieal Pudding*. One quart of milk, half a pint of cornmeal, half a cup of chopped suet, one cup molasses, one tablespoonful allspice, two eggs, pinch of salt. Boil half the milk, stir in the meal, let it cool, and add the remainder of the ingredients. Pour into a buttered dish and hake forty or forty-five minutes. Mrs. M. Dalton^. Jelly Pudding. Seven eggs, one cup melted butter, two cups of sugar, two glasses acid jelly. Bake in pie tins with rich crust. Mrs. L. H. Ott, Valley of Virginia. Tyler Puddingy. Five eggs, one c\\p butter, one cup of cream, three cups of sugar. Bake in pie tins with rich crust. Mrs. L. H. Ott, Valley of Virginia. Charlotte Ruii^i^e. One quart of rich cream sweetened and flavor. Whip very stiff. Add the beaten whites of two eggs. Add less than a half box of gelatine dis- solved in as little water as possible. Line a mould with white sponge cake and ladies' fingers. Fill with cream and put in cool place. Mrs. E, Goldsmith. Ki!!i$!i Piiddiiig^. One quart of milk, three tablespoonsful corn- starch, half a cu}) of sugar and a little salt. Put part of the milk, with the sugar and salt, on the 98 WEB-FOOT COOK BOOK. stove and let boil. Dissolve tlie cornstarcli in the remainder and add with the yolks of the eggs. Flavor ^vitll vanilla. Pour into dish, and when cold spread over the Avhites of the eggs beaten to a stiif froth with half a ciip of sugar. Brown slightly. Miis. S. F. AVakken, Seattle. Fruit Piiclcliiig'. One and a half cups of white sugar, two cups of bread crumbs, one quart of sweet milk ; flavor with lemon or vanilla; one taldespoonful of butter, five eggs. Cream the butter and sugar together, beat the yolks ^ ery light and mix. Then soak the bread crumbs into the milk and mix all together. Put in a dish and l)ake until like a custard. When baked spread over it a layer of preserves or fruit. Beat the whites of the eggs with sugar, spread over the top, and brown in oven. Eat with cream and sugar. Mrs. H. W. Cokbett. Fritters, ]\o. 1. Two cups of flour, two teaspoonsful of baking powder, two eggs, a little salt; flour to make a stiff batter. Drop by spoonsful into boiling lard. Serve with powdered sugar and wine poured over them. Fritters, ^o. 2. One cup of sour milk, one egg, a little salt; flour to make a stiff l)atter. Fry as No. 1. These may be served with a sauce, if desired. Wine Sauce. Bring slowly to boiling point half a pint of wine; add yolks of four eggs (do not allow to DESSERT. 99 curdle), one cup of sui;"ai'. Take an eggl)eatei' and whip it (while on the stove) until in a state of high froth, and a little thick, ^Viiio P II (Id in;;;. One (|uart of milk, set it on the stove until it l)oils, six taldespoonsful ilour, a little salt, the yolks of two eggs stirred into it ^vhile ])oiling. Let it l)oil five minutes, stirring constantly; then turn the mixture into a deep dish. Put t^velve tal)le- spoonsful white sugar over the top, then three teaspoonsful extract lemon on sugar. Beat the whites of four eggs to a stiff froth and put over the top. When thoroughly cool serve, Mrs. Swinton. ll^ellie and Willie's Favorite. One loaf stale bread, half cup suet powdered, one -quarter pound citron chopped fine, half pound sweet almonds shaved, five large pippins chopped, one cup each of cream or milk and powdered sugai". Cut the bread into slices one inch thick and pare off the crust. Cover the bottom of a buttered mould with these, trimming them to fit the mould. Soak this layer ^vith cream, spread with the suet and fruit chopped fine and well mixed together, and sprinkle well with sugar and strew with al- mond shavings. Place another layer of bread, and in this way fill the mould. Boil two hours. To serve, dij) the mould into cold water and then turn out carefully. Eat with hot sauce. Miss V, Whiting. 100 WEB-FOOT COOK BOOK. Apple Piifldiiig'. A Yer/f Old RecAfe of (irdndma Porfpys. Four ]K)un(ls apples pared and stewed. Pass through a wire sieve. Add while hot one pound butter, then one pound of sugar, and histly nine eggs well l)eaten. Line baking dish with lower crust and l)ake. Blanc ITIaiig^c. Two quarts of milk, ])ut on to boil, sweeten to taste, and stir all the time. Soak one package of gelatine in just enough water to cover it. When the milk comes to a boil add the gelatine. Wlien dissolved pour into moulds. Sei've with cream sweetened. A. M. R. Charlotte Riisse. One pint thick cream, one-third ])ox Cox's gel- atine, eight tablespoon sful milk, whites of two eggs, one after-dinner coffee cup pulverized sugar, one large tablespoonful vanilla and the same of bitter almond. Beat the cream to a sponge. Dissolve gelatine in the milk placed in a tin over the teakettle or any pot of boiling water. Add sugar to the cream, then (juickly the whites l)eaten stiff, then flavor. Last of all add the gelatine, straining through a sieve. It must pour tliin. Stir quickly and turn into a mould lined with sponge cake, and set aside to cool. A. M. II. Svtet Pudding'. One teacu]) milk, one of molasses, three-quart- ers of a cup of chopped suet, half tea-cup butter. DESSERT. 101 half a cupful of soda, one teaspooiiful salt, one teaspoonful cinnamon and enough flour to make a stiff batter. Steam three hours. Serve with brandy sauce. Mks. A. W. Withekell. Velvet Piiclfling'. Three eggs, half a teacup white sugar, two ta- blespoons of cornstarch, one and a half pints of milk. Boil the milk, add yolks, and sugar and cornstarch dissolved in a little cold milk. Remove from Are when thick and pour into leaking dish. Beat the whites to a stiff froth with one half cup of sugar and pour over the pudding. Bro^vn slightly. Mrs. B. G. Whitehouse. Sauce. Yolk of one i'gg^ half cup of sugar, one dessert spoon of butter. Beat all together and add one half cup of boiling milk. Boil again and flavor with vanilla. Mks. B. G. Whitehouse. Orange Sauce. J^^jr Boiled or Steamed Pudd'nigii. Six eggs, leaving out the whites of two; half pound of butter, one pound of sugar, juice of the oranges and rind of both grated (lemons may be used if preferred). Place over a slow fire and stir until thick like honey. This may l^e used in layer cake also. Mks. R. Weeks. Batter Pudding. One i)int of milk, three eggs, two-thirds of a cup chopped suet, two tablespoonsful gin- ger, two teaspoons leaking powder, one tea 102 WEB-FOOT COOK BOOK. s})o()ii salt, enough flour to make a thin ])atter. Pour into a well-floured bag and l)oil two hours. Good served with roast mutton. Miss Annie AVaiiner, Oregon City. Crraliaiii Pudding'. Two cups graham flour, one cup white flour, one cup of vv^ater, one cup syrup, one-quarter cup sugar, one cup chopped raisins, two eggs, two teaspoons baking powder. Steam Uvo hours. Nellie Y, Charman, Oreg(m City. Temperance Plum Pudding*. Three cupsful l)read crumbs, one cupful of floiu', one cupful of molasses, one cupful raisins, three eggs, one teaspoonful cream tartar and one of soda, l)oth sifted in the flour; one tablespoonful melted butter, one teas])oonful each of allspice, cloves, cinnamon and nutmeg. Mix well and ])oil two hours. E(|ual (piantities ])utter and sugar mixed to a cream with the beaten white of one egg. Flavor to taste and add a little l)oiling water just l)efore serving, but not enough to make thin. Mrs. H. B. Campbell. Cyfioeolate Pudding. Twelve eggs, six large spoonsful of sugar, ten large spoonsful of rye bread crumbs, eight large s])oonsful of grated chocolate, three lumps of Init- ter the size of an egg, three spoonsful of vanilla and mace to suit taste. Beat your sugar and but- DESSERT. 103 ter to a cream, stir in the yolks of the eggs, then the bread and chocolate; lastly, the whites beaten to a froth. Butter a mould and dust with bread crunil)s. Pour into it your mixture and boil one hour and a half without stopping. Mrs. Dekum. Niiovr Piidcliii^. Soak one package of Cox's gelatine in a pint of water over night. In the morning pour over it a pint of Ijoiling water, add one cup of sugar and juice and rind of one lemon. Boil and strain. Set aside until partly settled, when add the lieaten whites of five eggs. Beat all well together with an egg-beater until white. Take the yolks of your eggs and make a custard to serve with the pudding. Flavor with vanilla. Mrs. Dekum. Hooii^liine. Whites of six eggs l)eaten stiff, six taldespoons of sugar, cut u]_) one dozen ripe, mellow peaches and stir in. To be eaten with whipped cream. Flavor or not to suit taste. Any kind of fruit may be used. W. W. W. Cracker Piicldiiig'. To one pint of milk add three rolled crackers, one <:'gg^ a teaspoonful of salt, a half cup of rais- ins. Sweeten and fiavor to taste. Bake half an hour. Mrs. Miller. 104 WEB-FOOT COOK BOOK. A Beaiitiriil l>e!ii§ert or Supper Difsili. ( Original.) Take t^vo l)()xes of Cox's gelatine, soak each separately in as little water as p()ssi})le, and let remain over night, if possible. Take one l)Ox of the gelatine and add to it one pint of strong lemonade. Have your tinner make you a tin mould nine inches long l^y five inches wide, holding about t\vo (piarts. Pour into this mould lemon jelly a])Out an inch thick and set on ice. When cold take one cupful of stra^vl)erry juice and add about two tablespoons- ful of the gelatine. Sweeten, and cook a moment. Strain into mould about the same quantity as of the lemon. Set away to cool. Make the next layer of whipped cream, and add about two table- spoonsful of the gelatine to a cupful, and so on until your mould is full, taking care to keep your lemon jelly warm and cooling each layer before tke second is put in. Great ingenuity can be ex- ercised in ][)reparing this dessert or supper dish. Blackberry juice Avill make a l)lack layer, choco- late will make a bro\vn; rasl)erry juice can be used. Small whole fruits may be put in a layer. Different colored ^vines may be used instead of fruit juice and h^mon jell. Al)()ut two table- s})o()nsful of gelatine must be allowed to each layer. If you have a cutter of any design, a little of each layer may be put in a saucer, and when mould is turned out a fancy design may be cut and laid over the top. Mes. Edwaeds. DESSERT. 105 lliii$;liaiii Piicldiiig'. One cii}) niulasses, one eu]) of cold water, three and a half cups sifted ilour, one-(|uarter of a cup of melted Itutter, one teaspoonful soda dissolved in hot water, two teaspoonsful cinnamon, half a teaspoonful cloves, one teacupful stoned raisins, one cup currants. Mix water and molasses to- gether, ^vith half the quantity of flour, then the soda and other ingredients. Boil one hour. Mes. Geo. Frank. Cracker Piidcliiig'. Six Boston crackers rolled line, one quart of milk, one cup of raisins, one tal^lespoonful of butter. Bake one hour. Mrs. Frances Winch. Charlotte Riit^^e. One pint of rich cream ^vhipped to a stiff froth, wdth a little sugar. Take a stale sponge cake, cut off the top carefully and take out the center, All with cream and replace the top, and cover with either icing or whipped cream. Mrs. AV. B. King. Cracker and Fruit Pudding. Four crackers soaked in two cu]^)s of milk, add one cup each of currants and raisins, add one-half ciq) of sugar, four eggs well heateii. Bake, and use two heaten whites for frosting. Mrs. J. D. Sutherland. 106 WEB-FOOT COOK BOOK. lk and ^vliite l)eaten separately, and nearly a cup of wine. White of egg in last. Use sweet Muscat wine. Do not boil. Miss Reinta Goodnot^git. DESSERT. 109 ]lro%¥ii Betty. Peel and core the apples and make a dry sauce. Take some stale l)read, remove crust and crumble fine and place a layer of about an incli in the bot- tom of a pudding dish, add a little butter. Fill the dish with alternate layers of sauce and bread. Whip one egg and mix with milk and pour over the whole. Bake until done. Mrs. W. a. EDdERToisr. . Plain Fruit Pudding^. One egg, one cup sour milk, half cup of sugar, half cup chopped suet, half teaspoonful of nut- meg, one teaspoonful allspice, one teaspoonful soda, flour and fi'uit. Boil two hours and a half. Mrs. H. H. Northup. Tapioca Cream. Good. Two tablespoonsful tapioca, soaked two hours in milk or water; one pint of milk, two eggs, half cup sugar. Beat the yolks and sugar, then add milk and tapioca. Boil just as floating island. While warm stir in the beaten whites. Mrs. Stroud, East Portland. Strairberry Tapioca. One cup tapioca soaked two hours. Add five cups water and boil two hours. While still hot add one quart ripe strawberries. Let it get very cold and eat with cream and sugar. You may add a cup of sugar to the tapioca if you like. Mrs. L. W. King, Chicago. 110 WEB-FOOT COOK BOOK. Almond C'lip Pii(lfliii$;'. Almond cup piiddiiii!;; is made of half a pound of sweet almonds and al)out foui' hitter almonds, one-([uarter of a ])oun(l of butter, four eggs, two taldespoonsful of sugar, a third of a cup of milk or of cream, one taldespoonful of hrandy, a half a cup of fine hread crumbs. Blanch tlie almonds and pound them to paste with a tablesjjoonful of warm water to moisten them. A\^arm the l>utter so that it may be beaten with the almonds, then add the other ingredients. After mixing well butter some cups, put in enough of the mixture to al>out half fill the cups. Bake them for twenty minutes to half an hour, then turn them out on a platter and pour s^veet sauce over them. Pour it over while very hot to moisten them slightly, l)ut make enough sauce so that you may have plenty in the gravy boat also. Diplomatic Piiddiiig^. Soak half a box of gelatine in half a cup of cold water foi' al)out two hours. Pour on two- thirds of a pint of Ijoiling water, and add the juice of a lemon, a cupful of sugar, and half a pint of wdne. Stir and strain. Have two moulds, one twice as large as the other. Put a layer of jelly in the large mould, and place on. AYhen hard, garnish with candied cherries, cut in two, pour in a few spoonsful of liquid jelly, not liot^ to hold the cherries, and then poiu' in enough to cover them. When the jelly is perfectly hard, set the small mould in the center of the large one, and fill the space between with jelly. Fill the DESSERT. Ill small iiioukl with ice, iind set both in ice water. When the jelly is again hard, remove the ice from the small mould, A\diich till with warm water, and lift it out carefully. The vacant space is to he filled with custai'd made by the following recipe: The yolks of five eggs, half a cupful of sugar, two tablespoonsful of wine, one teaspoonful of vanilla extract, half a l)ox of gelatine soaked in half a cupful of cold ^vater, a scant cupful of milk. Put the milk to boil. Add the gelatine, and the eggs and sugar, beaten together. After straining, add wine and vanilla. When the cus- tard begins to thicken, add half .a pint of cream, whipped to a stiff froth. Pour the custard into the space mentioned, and let it stand until it hardens. Then turn the pudding out of the mould, and serve with soft custard poured around it. Chocolate Puclcliii^. TransJafed from, the Genua n for " Web -foot Cook Boohr ' One quart of sweet milk, one cup of grated chocolate, one cup of almonds (chopped or cut into strips), two cups of sugar, five eggs, one tea- spoonful of common cinnamon, one teaspoonful of vanilla, one pound of stale bread (crumbs grated very line.) Bake, and serve with hard sauce. Mrs. Joseph Stkowbkidge. PIES. Orange Pie. Grate one orange rind, add juice, one cup of water, one of sugar, yolks of two eggs, butter size of an egg^ one slice of bread broken fine (without the crust). Bake witli C)nly an under crust. When baked, beat whites of two eggs with four table - spoonfuls of sugar ; spread over the top of pie and brown slightly. Mrs. Cyrus B. Woodward. A Very Rich Leat the whites very stiff. Have a pie plate lined with good paste. Put in the mixture and bake in a hot oven. You can reserve the whites for a meringue if you choose ; it will look pretty, but will not taste as good. Mrs. Richard Hoyt. Leiiion Pie. One grated lemon, yolks three eggs, three- (piarters cup sugar, one tablespoonful melted 1 )utter, five tablespoonsful milk. Grate the lemon, add the yolks of the eggs, l)utter and sugar, two tablespoonsful of flour. Beat well and pour into the crust and ])ake. When baked add the whites 116 WEB-FOOT COOK BOOK. beaten to a stiff frotli with five tablesjDOonsfiil of sugar. BroAvn in the oven. Miss Bessie Bond. ^qiia!«ih Pie. One cup of stewed squash, one cup of sugar, two S'mall cups of milk, two eggs, two tablespoons - ful of l)utter, one teaspoonful of cinnamon, one teaspoonful of ginger, a little salt. Piiiiipkiii Pie, j\[o. 3. One cup of stewed pumpkin, one coffee-cup of milk, four eggs, cinnamon and ginger to taste. Sweeten with molasses. Pie Plant Pie. Two cups of pie plant {cJiopped^^ two table - spoonsful of water, one cup of sugar, one talde- spoonful of flour and one egg, beaten well. Coeoanut Pie. One cup of coeoanut, one cup of sugar, a little piece of butter, four eggs, one quart of milk. This will make two pies. CHstard Pie. One pint of milk, four eggs; sweeten to taste; add a little nutmeg or any flavoring desired. Be careful, lest it boil in the oven and curdle. jfliiice Ifleat. Three pounds lean meat, one pound suet, three pounds raisins, two pounds dried apples, three pounds green apples, one tablespoonful each of allspice, cinnamon and pepper, half a teaspoonful PIES. 117 cloves, t^vo teaspoonsf ul salt, one quart of vinegar, one pound candied citron, one pound sugar, one pint syrup, one quart sweet cider, juice and rind of four lemons, two nutmegs. AVasli currants in a dozen waters, stone raisins, etc. Mix well and heat tliorouglily. Mrs. AV. P. Abrams. Pumpkin Pie. Boil your pumpkin until tliorouglily done, and m as little water as possible, taking care lest it burn. AVhen tliorouglily cooked, pass through a sieve, add to it one cup brown sugar, one cup mo- lasses, yolks of six beaten eggs, a little salt, four tablespoonsful best ginger, one tablespoonful cin- namon, one cup of milk, and just before you fill the pies, the beaten whites. Bake the crust l)e- fore you fill them, and return to the oven until your pumpkin is cooked. If the pumpkin be a small one, this ought to make six pies. l^l^hipped Cream Pie. Make a crust of moderate richness, line a deep tin, and bake quickly. When l)aked, spread with a layer of jelly or jam. Whip one teacupful of cream, sweeten and flavor, spread over the jelly or jam. Mrs. Swinton. Yankee jflince Pie. Four pounds lean beef, well Ixnled; when cold, chop very fine, being careful to remove all gristle before chopping. Add to the meat eight pounds of apples chopped, two pounds of suet cliop})ed, four pounds raisins, two pounds of currants, one 118 WEB-FOOT COOK BOOK. 2)<)un(l of citron, two ta))les])o()nsf\il ground cloves, eiglit tal)le8})oonsful ground cinnamon, six tablespoonsful salt, one <|uart boiled cider, tive pounds sugar, and one pint molasses. Mix well and cook slowly in ])orcelain -lined kettle until apples and suet are well cooked. To tkis mix- ture add one pint of l)randy. Tlie meat should be kept in an earthen or stone jar, well covered. Mrs. AV. S. Ladd. Cream Pie. Yolks of five eggs, one cup of sugar, two large tablespoonsful of flour. Stir in one (piart of boil- ing water. Cook until thick. When cold, flavor with vanilla. Bake crust and fill with the cream. After the pie is cold, Ijeat the whites and cover the pie. Brown in the oven. Mrs. D. p. Thompson. Wa$!iliiiig'toii Pie. Yolks eight eggs, one quart milk, one cup of sugar, one teaspoonful cornstarch. Flavor with lemon or vanilla; a little salt. Bake with no up- per crust. This is a good way to use up the yolks of eggs after baking angel food or white cakes. Charley's liemoii Pie. To grated rind and juice of one lemon add one cup of sugar, two eggs, one taljlespoonful of but- ter; mix thoroughly. Put two tablespoonsful cornstarch in a large coffee cup ; wet M'ith a little cold water and then fill full of l)oiling water. Add to other ingredients. Mix well and bake with two crusts. N. E, PIES. 119 Orange Pie. Three oranges peeled and sliced round. Line a pie tin with rich crust and lay in oranges; sweeten well with sugar; two tal)lesp()onsful water, jiuce of half a lemon. Cover with paste and Ijake. This is as good as peach pie. Mrs. W. StrairbeiTy Pie. Line pie tin with rich paste and bake. When baked fill with strawberries, cover with beaten white of one e2:o; and return to oven for a few minutes. Mrs. W. Poor Hoii!!ie jUiiice Pie. One large cup rolled crackers, one cup hot water poured over the crackers, one large cup chopped raisins, one small cup vinegar, one cup molasses, one cup sugar, ];)utter size of an Ggg, two teaspoonsful cinnamon, one teaspoonful each of cloves and nutmeg. Nellie V. Charman, Oregon City. Lemon Pie. ( Without JlJggs.) One lemon, sliced very thin; grate the rind carefully, leaving out the white skin; one cup sugar, small piece of butter, two tal:)lespoonsful flour, mixed with cold water to a smooth paste; stir all together with a cup of l)oiling ^vater. Use a rich crust. Mrs. P. Churchill. I^iinclieon Pies. These pies may be made from any kind of fruit, as it is only the manner in which they are served 120 WEB-FOOT COOK BOOK. that makes them attractive. Have a tinner make you a large square ])ie tin, alxmt the size of a dripping pan. Bake in this your pie, ^vith what- ever filling you may desire. When cold cut in diamonds and pile upon a napkin -covered plat- ter. Pies ])aked and served in this way will be found very convenient for picnics and luncheons. Cottage Pie. One teacup of sugar, one tablespoonful of butter, one heaping tablespoonful of flour; blend together ; add one teacup of milk ; flavor to taste. Bake in an open crust. Very nice. Mrs. W. E. Wilson, Seattle. Braiiberrio^. One cu|) of cho})ped raisins, jince and rind of one lemon, one cup of sugar, one k'gg. Bake in tart. Mrs. Frances Winch. Family Pie Crust. One (piart of flour, one teaspoonful )'east pow- der, half a teaspoonful salt; sift yeast powder with the flonr, ml) a cup of lard into the flour, mix with milk into a stiff dough, roll out and spread with sweet lard or butter, and roll from you always. Mrs. Annette Cotter. !§«|iia!
  • est 122 WEB-FOOT COOK BOOK. thing to work it on; Ivce]) well sprinkled with flour, also the roller. Tlie crust should l)e very stiff. When mixed roll it out, ahvays from, you; then spread over the dough one-quarter of a pound of l)utter in lumps; sprinkle flour upon it, brush over with the egg to make it flaky, fold over the crust from each side, roll it out and do the same thing with the other one-quarter pound of ])utter. Roll out thin, cover your pie tins, and place in a hot oven. This crust is good for rich pies, patties or tarts. If preferred, use one-quar- ter of a pound of sweet lard to l)egin with, instead of the l^utter. One-cpiarter of a pound of lard and one -half pound of butter made into pie -crust according to the above directions, is rich enough for ordinary pies. CAKE. General Dii*ectioii!>i. Have all the ingredients prepared, the tins pa- pei-ed and buttered before mixing. Beat Initter and sugar to a cream. Powdered sugar or soft A, are considered preferable to granulated. Sift the cream-tartar or baking-powder in the flour and add last of all. The less you stir your cake after the tlour is in, the l)etter it will be. If soda is used, add it to the milk. Always beat yolks and whites of eggs separately, adding the yolks to the sugar and butter creamed, and the whites with the flour. Add the milk to sugar, butter and eggs. Always stir cake the same way. If fruit is used, dredge it with flour and add the last thing. Cake to be light should be baked slowly at first until thoroughly heated. Eggs should be placed in cold water awhile before breaking, or add a pinch of salt. If molasses is used, New Orleans is better than any other kind. To test cake to see if done, it is recommended to thrust a cold knife in quickly; if done, the knife will be clear from any particles when withdrawn. Note.- -The alcove directions are condensed from directions furnished by Mrs. Swinton and Miss Kate Holman. 124 WEB-FOOT COOK BOOK. Temperance Pliiiii. One and a quarter pounds of butter, ten egga, one ]^)()uud l)rown sugar, <.)ne cup of molasses, one pound of flour (browned in the oven), three pounds of raisins stoned, two pounds currants, one pound citron, Spice to taste. Miss E. J. Thompson. Leiiioii. One cu}) sugar, one cup flour, three eggs well beaten, one teaspoonful cream tartar, onedialf teaspoonful soda. Bake this in one large or two small pans. Mrs. H. A. Eliot. Icing for Ckthe. Juice and grated rind of one lemon, one cup pulverized sugar, white of one egg beaten. B(jil lemon juice and sugar and add white of one egg. Spread on cake while warm and roll. Mrs. H. a. Eliot. Dolly Vardeii — White. Onedialf cup butter, one cup sugar, half cup milk or water, one and a half cups flour, whites foiu' eggs, one and a half heaping teaspoonsful l)aking powder, one half teaspoonsful essence of lemon, onedialf teaspoonful vanilla. Dolly Varcleii — Dark. Use same recipe as in the wdiite, except l)rowii sugar instead of white, and the yolks of four eggs. Add one cup of raisins (pounded until the seeds are l)roken), onedialf of cup currants, half teaspoonful cloves, half teaspoonful cinna- CAKE. 125 nioii, one-quarter of a nutmeg, one-half teaspoon- ful essence lemon. Bake in jelly tins and set to- gether with icing. Mr. J. D. Holman. Banana. One cup butter, two cups sugar, one cup milk or water, three cups flour (the last not cpiite full), four eggs, three heaping teaspoonsful baking powder, one teaspoonful essence vanilla and one of lemon. Bake in jelly tins and put together with cooked icing. Cut six bananas into slices, putting them on each layer of icing close enough to touch each other. Cover the top layer with icing only. This recipe will make six layers. Miss Teal. Imperial. One p(,)und of flour, one pound butter, one pound sugar, one pound citron, three pounds almonds (blanched), three pounds seeded raisins, ten eggs, one wine glass brandy. Bake two hours in a tin made expressly for it so that it can be taken apart. A tinner will make such a pan for fifty cents. The almonds are to be 2Jut in whole. Mrs. W. H. Effinger. Silver. Two cups of white sugar, three cups flour, one cup butter, one cup sweet milk, whites of five eggs, half teaspoonful soda, one teaspoonful cream-tar- tar. Flavor \Wth \'anilla. 126 web-foot cook book. CtIoIcI. One Clip sugar, one lialf cu]) hutter, two cups iiour, half cup sweet milk, yolks of live eggs, half teas])()()nful soda, one teaspooiiful cream-tartar. MkS. H. M. LAMBERSOlSr. .Npoii^e — ii^itli Bro^ii i^ii|;'ar. Two cups brown sugar, four eggs, one pint of flour, or a little more; two -thirds cup water, one and a half teaspoonsful baking powder, one tea- spoonful lemon. Mrs. H. M. Lamberson. Iflarble— White Part. One cup l^utter, three cups white sugar, one cup sweet milk, three heaping tablespoon sful yeast pow^der, three cups flour, whites of eight eggs, one tablespoonful essence of lemon, one tea- spoonful vanilla. marble Dark Part. One cupful butter, two cupsful bi'own sugar, one cupful molasses, one cupful sweet milk, three heaping teaspoonsful yeast powder, yolks of eight eggs, one egg extra, four cupsful flour, one heap- ing teaspoonful each of cloves and cinnamon, two- thirds of a nutmeg. Put in your tin a layer of white l)atter then one of dark, alternating in this way until the material has all been used. It is best to have a layer of white on top. Half of this (|uantity will make a good sized cake. Mrs. J. I). HoLMAN. CAKE. 127 Ciiiiiaiiioii. One cupful of sugar, half a cupful of hutter, two eggs, one and a half cupsful of flour, two ta- l^lespoonsful cold water, one teaspoonful Imking powder. Bake in long tin. Wliile hot spread it with butter, dust over with cinnamon and then powdered sugar. Miss Dora Chapman. iSiiow. C)ne cupful sugar, half cup hutter, half cup sweet milk, one and half cups flour, whites of four eggs, one teaspoonful l:>aking powder. Miss Dora Chapman. Ice Cream. Three eggs, one cupful sugar, one cupful flour, butter the size of an egg, one teaspoonful cream - tartar sifted in flour, half teaspoonful soda dis- solved in milk. Bake in layers. billing for Above. Whites of four eggs l)eaten very light, four cupsful of sugar. Pour one pint of boiling water over the sugar; boil until clear and it will candy in cold water. Pour the ])oiling syrup over the beaten whites and l)eat hard until the mixture is cold, then add one teaspoonful pulverized citric acid and two teaspoonsful vanilla extract. Spread between the layers as thickly as the layers them- selves. Miss Dora Chapman. 128 WEB-FOOT COOK BOOK. Orange. One and a lialf cupsful pulverized sugar, one- lialf a cupful butter ; rub together ; half a cupful water or milk, one ])int of flour sifted, Ave eggs well beaten separately, yeast powder to lighten. Fronting. Three cupsful sugar, juice of two oranges and rind of one gi*ated, whites of two eggs beaten to a stiff froth. Beat well together and spread over cake. Miss Et^genia Morse. Almond. Six eggs, two cupsful powdered sugar, two cupsful flour sifted with one teaspoonful baking powder, two tablespoonsful hot water, two pounds blanched almonds. Beat the yolks very light, mix with sugar and warm water, beat hard Ave minutes, ^vhip the whites stiff and add alternately with flour to the eggs and sugar. Bake in jelly tins. As fast as a cake is done have some one stick it full of almonds and cover with icing. If the cakes are allowed to cool the almonds will break them into pieces. For the icing use the whites of six eggs and one and a quarter pounds best powdered sugar. Confectioners' sugar makes the most delicious icing. It is best to prepare the almonds the day before you wish to make the cake, and if you can make the icing while another makes the cake, the cake will be the better for it. Mrs. E. H. Hoyt. CAKE. 129 Cream. Two cupsful powdered sugar, two-tliirds cupful butter, one-half cupful milk, four eggs, one tea- spoonful ])aking powder or cream tartar, one-half teaspoonful soda, three cupsful flour. Bake in thin layers and spread with cream prepared as follows: One-half pint of milk, three teaspoons- ful corn starch, one egg, one teaspoonful lemon or vanilla, one-half cupful sugar. Heat the milk to boiling, and stir in the corn starch, wet with a little cold milk. Add the eo^2:s and su^ar. Miss Eugenia Morse. Cheap Cottage. One egg, one tablespoonful l)utter, one small cupful sugar, one-half cupful water or milk, one and a half cupsful flour, one and a half teaspoons- ful baking powder. This makes three hiyers, or <>ii^ loaf. Mks. F. Dayton. Cream. One cupful white sugar, beaten with two yolks of eggs ; add to this the two whites of eggs (well beaten), three taldespoonsful cold water, one and one-half cupsful flour, one teaspoonful yeast powder well mixed with flour, pinch of salt. Flavor to taste. Cream. One cupful of milk, put in a pan over a pot of ))oiling water. When it is scalding hot stir into it one egg, well beaten with one tal)lespoonful corn starch. Let it thicken. Mks. R. F. H. 130 WEB-FOOT COOK BOOK. Chocolate Cream. Four eggs (whites only), one cup sugar, half cupful Initter (scant), one and two-thirds cupsful flour, half cup milk, one and a half teaspoonsful baking powder. Beat butter to a cream, add su- gar, l^eat till light; add milk, then flour with bak- i ig powder mixed in and beaten white, and a half teaspoonful vanilla extract. When well beaten, divide into two equal parts, into one half grate one stick of chocolate, and into the other half one-third of a cup of flour. Bake in layers. Spread with custard and alternate light and dark layers. Custard for FiUiiuf. One and a half cupsful milk. Let it come to a l)oil and stir in two yolks of eggs beaten with one- half cup of sugar, two teaspoonsful cornstarch dissolved in a little of the milk. Mrs. Valentine. Jell}^ Cake. One cupful sugar, one cupful flour, three eggs, whites and yolks beaten se})arately; buttei' size of an ^^^^ one-quarter of a cup of milk, one tea- spoonful cream tartar mixed with flour, half tea- spoonful soda dissolved in a little warm water, half a teaspoonful lemon extract, pinch of salt. Beat the l^utter and sugar well together, mix with the yolks of eggs, flavoring and salt, then the whites of the eggs beaten very light, lastly the flour with the milk and soda. Bake in three jelly tins and spread with acid jelly. Mrs. Valentine. CAKE. 131 Orange. Two cupsful po^vdered sugar, half cupful but- ter, one small cupful ^varin Avater, ^vllites iive eggs, three full cupsful Hour, one heaping teaspoonful baking powder, grated rind of tw(^ and juice of one orange. Cream your butter and sugar, add the water, juice and rind of oranges; then the whites of the eggs, whipped stiff with the ilour. Bake in layers. If, after your pans are carefully greased, you sift a little flour upon them your cake will not stick. Cream for tilling may be made of one pound powdered sugar, whites of four eggs, juice of one orange. Beat your whites hard and stead- ily, without stopping; add your sugar, a little at a time. The icing should l)e glossy, and will dry in less than an hour. Allow your cakes to cool before spreading with tlie icing. Mrs. R. F. H. Queen of* Cake. {Bif Speri(fl Request.) Two cupsful powdered sugar; three cupsful flour; half cupful corn starch, sifted with the flour; one-half cupful butter, creamed with the sugar; half cupful fresli milk; six eggs, the whites whipped veiy stiff; one heaping teaspoonful bak- ing powder, sifted with the flour. The flour should l)e sifted flue and put in a warm place while you are preparing your other ingredients. Add the milk to your creamed butter; then the flour and whites, altei'nately. Bake in seven layers, and spread with cream made as follows : Two tablespoon sful corn starch; three large cups 132 WEB-FOOT COOK BOOK. sweet cream; six tal)lesp()()iisful grated eliocolate; six tal)lesp()<)iisfiil p()^nlere(l sugar; half pound sweet almonds, Idanclied and pounded fine; one eight-pound citron, chopped ; one quarter-pound crystalized peaches and oranges; one-quarter pound figs, chopped fine; one quarter-pound pine- apple, chopped fine; (^ne-half pound macar(^ons, dried in the oven and pounded fine. Heat the cream to a slow boil; stir in the corn starch, which has l)een previously wet in a little cold water or milk. Let it boil slowly for five minutes, stirring all the time. Take from the stove and divide in five portions, and put the grated chocolate with the macaroons and one tablespoonful sugar into one portion of the custard ; let it boil five minutes, beating all the time, take from the fire and beat five minutes more. Mix citron and almonds with a second portion of the custard and let it just come to a boil, and take from the fire; add three tablespoonsful sugar and let it cool. Mix the crystalized fruits with a third portion and heat to a boil, and let cool. To the fourth portion add pine apple chopped fine, heat to a boil and let cool. Mix with the remaining portion the figs and just heat it and let cool. Season the chocolate with vanilla, the almonds and citron with ten drops of 1)itter almond. When all are quite cold, lay out six cakes, spread the fig mix- ture on first, the almond and citron next, then the chocolate, then the crystalized fruit. Ice top with lemon icing made with three whites and three - (piarters of a ])ound confectioners sugar; ordinary CAKE. 133 poAvered sugar is apt to he coarse. Put the iciug on in two layers and be careful that it does not run over the edges. This cake should ])e eaten fresh. Mrs. R. H. Hoyt. A very nice cake can be made from the above by making filling as follows: Whites of four eggs beaten stiff, and one pound of powdered sugar. Mix with the icing pineapple chopped fine and spread upon the layers. This cake will not look as nicely as some others, l)ut many pre- fer it. Mrs. R. H. Hoyt. Boistoii Cream. Boil half a pint of water; stir in three-quarters cup of l)utter. Mix half a teaspoonful soda w^th one and three-quarters cups of fiour. Stir in the water while boiling. Take from the stove and stir in five eggs, not beating. Drop in pans enough of this mixture to make your cakes half the size you want them when baked. Bake twenty minutes — not a minute less. If these directions are strictly followed, success will be sure. When your cakes are cold, open and fill with cream made as follows: Boil one pint of milk, stir in one cup of sugar, thicken with one- (j^uarter cup of cornstarch, add four well l^eaten eggs, and flavor with vanilla. Mrs. B. (t. Whiteuouse. Soft Griiiger bread. One cup sugar, one cu}) molasses, one cup but- ter, half cup sour milk, tliree eggs, three cups 134 WEB-FOOT COOK BOOK. sifted Houi*, one teaspooiiful soda dissolved in sour milk, two teaspoonsful ginger. Mrs. p. C. ScJI TYLER. iViit. One and a half eu])sful sugar, half cupful )»ut- ter, two-tliirds cupful of milk, half cupful Hour, four eggs. Flavor with almond. Kiib butter and sugar to a cream, add milk, then part of flour, three eggs and tlie remainder of flour. Flavor, hake in layers. Prilling: Two cupsful granulated sugar; put in tin with just water enough to dissolve sugar. Let l)oil and do not stir until it strings fi'om the spoon. Have the whites of t^vo eggs l)eaten stiff on large [)latter and pour boiling syrup over them, stirring con- stantly until well mixed. A¥hen cool spread on cakes and sprinkle on chopped walnut meats, re- serving some \vliole meats for the top. Use co- coanut, chocolate, or raisins and nuts, instead of nuts alone,) if preferred. When you want an extra nice cake take whites of six eggs for cake, using two more for your frosting. Mrs. Swinton. C'ot'oaiiiit Pound. Cream one -half ])oun(l l)utter, one pound pow- dered sugar, one pound sifted flour, two tea- spoonsful baking powder, a pinch of salt, a tea- spoonful grated lemon peel, quarter of a pound of })repared cocoanut, four well -beaten eggs and a cupful of milk. Mix thoroughly. Butter your tins and line them. Pour the mixture in to the CAKE. 135 depth of an iiicli and a half; bake. When l)aked spread with icing and return to oven for a minute to dry icing. Miss A. Higgins. Hickory IVut. One pint nuts, one pound raisins, one pound curi'ants, one cupful })utter, one tal)les])oonful cream, three eggs, two cupsful sugar, half tea- spoonful soda, one teaspoonful cinnamon, one tea- spoonful cloves. Rul) into the fruit and mix very stiff. Miss Bessie Bond. C'ookies. One pound sugar, three q^uarters of a pound of butter, half pint new milk, teaspoonful of soda. Flour to roll. Gkandma Porter. Clay. One })ouiid l)utter, one pound sugar, one tea- cupful cream or milk, one lemon, six eggs, one pound flour. Miss V. Whiting. Oiie-E^^. One egg, half cup l)utter, half cup milk, two cups flour, three-quarters of a cup of sugar, half a teaspoonful of soda, one teaspoonful cream tartar. Miss V. Whiting. Eleetion. One cupful raised dough, one cupful of butter, one cupful of sugar, one cupful molasses, two cupsful chopped raisins, one teaspoonful soda, half a teaspoonful each of soda, ginger, cinnamon, cloves, allspice and nutmeg. Mrs. Edes, Salem. 136 WEB-FOOT COOK BOOK. HIoraYiaii €liri!^tiiia!x Cookie!!^. ( )iu^ (jiiai't of niolassey, one pound of sugar, one pound butter, half ounce of cloves, one ounce cin- namon, one ounce ginger, one orange, juice and rind; one teaspoonful soda, one large wine glass of rum. Bethleham Penn. <7riiig'er !§nap!!i. One pound Vnitter or lard, or mixed, one pound brown sugar, one pint molasses, three pounds flour, two ounces good ginger, half gill of cream, two tablespoonsful soda, no cream tartar. Rub your butter into the flour and mix in sugar and ginger (sometimes add same quantity of cinna- mon and a little cloves), then add your molasses, cream and soda. It will make a stiff dough. Roll thin without extra flour. Bake in (j^uick oven from three to live minutes. Mrs. James Coffhst. CiTiiiger l§iiap$!«, ]\o. S. Boil together one pint of molasses and one cup of butter. When cool add two tablespoonsful ginger and one teaspoonful soda. Flour to roll. Mks. Gaston. Cookieii. Three cups sugar, one pound I )utter, six eggs, a little baking powder. Mrs. Gtaston. Crullers. Three-quarters of a' pound of butter, one pound of sugar, thi'ee pounds of ilour, eight eggs; sep- arate the Avhites and yolks, beat them very stiff; CAKE. 137 a little nutmeg, one wineglassful of ln'andy, one Avineglassful of sherry. Tie into a (Terman knot and fry in hot lard. Mrs. H. D. Green. Lemon Filling. Foi' Lai/er Cahe. One cup of sugar, half cup of Initter, three eggs, grated peel of two lemons and juice of both. Cream, Initterand sugar; stir in eggs well beaten, and lastly the lemon. Boil in a farina kettle one- half an hour, stirring constantly. Do not allow to boil, or it will curdle. Mks. T. N. Strong. Herbert's Apple. Soak three cups of dried apples in as little water as possible over night. In the morning chop and boil half an hour in two cups of syrup. Take one cup of butter, one cu]) of sugar, one cup of milk, four eggs, four cups of flour, four good teaspoonsful yeast powder, one cup of rai sins, one teaspoonful cloves, two of cinnamon, half a nntmeg grated. This makes a very deli- cious cake, and keeps excellently Avhen in a cool place. Mrs. John Sutton. Giiig^er ^nap!!«. One cup of butter, one cup of l^rown sugar, two cups of molasses, t^vo large teaspoonsful of ginger, one teas|)oonful of salt. Boil these to- gether for five minutes, remove and stir in two teaspoonsful of soda. Pour the foaming mixture 138 WEB-FOOT COOK BOOK. into your mixing disli, and stir in Hour until it is hard enough to roll. Mks. H. B. Campbell., Sponge. Heat three eggs tivo niinutes : add one and a half cups of sugar {J>e((f five minutes)] one cu[) of iiour {J>eat two 'tninutes)', half a cup of water; if soda is used, half a teaspoonful in water {heat two inr))t(tes)\ one cup of Hour and he«ey'§ ^iigar €ookie§. One quart of flour, one teaspoonful of soda, two of cream tartar; sift well together; then add three-quarters of a cup of l)utter, two coffee-cups of white sugar, three eggs, half grated nutmeg. Make a soft douo-h and roll thin. Before l)akin2: dip the tops of the cakes in granulated sugar. Lay each cookie separately until cold. Mrs. Geo. Stowell. CAKE. 141 Boiled Icing*. One pint of wliite sugar and two tablespoons- ful water. Boil until i'o})y. Have ready the beaten whites of two eggs, and pour boiling syi'up over it; beat well. Flavor with lemon. Mks. J. L. (rLENlSr. Dried Apple Fruit. Four eggs, two-thirds of a cup of l)utter, one teaspoonful of soda dissolved in one tablespoonful of water, Horn' enough to make a stiff batter, two cups dried apples cut up and soaked in water one night (remove cores and skins). In the morning add three cups of molasses, one teaspoonful each of allspice, nutmeg and cinnamon. Cook all this slowly for two hours, or until reduced to one- third the quantity. When this mixture is cold, stir it into the batter and bake either in a loaf or in the dripping-pan. Mrs. R. Weeks. Fig. White Fart Two cups white sugar, three-quarters of a cup of butter, one cup of milk, one cup of cornstarch, two cups of flour, whites of six eggs, two and a half teaspoonsful of baking powder; flavor with lemon. TMrk ]\irt. Two cups sugar, one cup butter, four eggs, one pound figs chopped fine, one cup cold water, two sticks of chocolate, three cups raisins chopped fine, cinnamon and nutmeg to suit taste, four tea- 142 WEB-FOOT COOK BOOK. spoonsful yeast poAvdei'. Make tlie above mix- ture as stiif as pound cake. Bake in layers, and put together with the following: Two cups gran- ulated sugar, live sticks grated chocolate, one and a half teaspoonsful vanilla, whites of four eggs well beaten. Miss Jessie D. Anderson. ]\few Year's JTIarble. White Fart. Whites four eggs, one cupfid of white sugar, half a cup of butter, half a cup of sweet milk, tw^o teaspoonsful of ])aking powder, one teaspoon of lemon, two and a half cups of sifted Hour. Bake in layers. Dark Fart. Yolks four eggs, one cup brown sugar, half a cup molasses, half a cup butter, half a cup of sour milk, one and a half cups sifted flour, one tea- spoonful each of cinnamon, cloves, mace and soda, one nutmeg. Bake in layers. Put together al- ternately with fi'osting. Miss Jessie D. Anderson. Lady's Cake. One and a half cups of flour, one of sugar, half cup of butter, half cup sweet milk, teaspoon soda, two teaspoonsful cream of tartar, yolks of four eggs, teaspoonful of vanilla. Mrs. Miller. CAKE. 143 Water melon. White Part. Two cups white sugar, two-thirds of a cup sweet milk, ^vhites five eggs, one teaspoonful l)ak- ing powder. Fhivor to suit taste. Red Part. One cup red sugar, half a cup butter, two- thirds cup sweet milk, two cups flour, one tea- spoon leaking powder, yolks of five eggs. In filling your pan put the white part on outside, red part on inside; and drop half a pound of raisins or English currants in here and there to look like seeds of a melon. Bake slowly. Christina Harrold. Juiiibleiii. Two cups of sugar, one cup of butter, three cups of flour, or suflicient to make stiff enough to roll and cut with jumble cutter, three eggs, grated rind and juice of a lemon. Dissolve half a tea- spoonful soda in the lemon juice, mix well, roll and cut into desired shape. Brush each juni])le with the white of an egg and sprinkle with sugar. Will keep for months. Mrs. S. H. IViit. Four eggs, two cups granulated sugar, one cup of butter, one and a half cups of nuts chopped fine, half a cup of milk, three cups of flour, two teaspoonsful baking powder, one tablespoonful essence of lemon. Mrs. M. Trenchard, Astoria. 144 WEB-FOOT COOK BOOK. Ginger Crackerix. One cii|) molasses, lialf cup sugar, half cup milk, half cup butter, one tablespoonful soda, one also of ginger. Ciriiig^ei* Crackers. {Excellent^) One cup molasses, half cup sugar, one-quarter cup l)utter, one or two eggs, half tea spoonful soda, one teaspoonful cream -tartar, one tablespoonful ginger. Knead these ingredients very hard with flour. Roll very thin, and ])ake quickly. JHolasses. One cup molasses, stir in soda until it is foamy and white; w^arni one cup of shortening and pour into the molasses; one large teacup of raisins, three cups flour, one cup hot water. Put in flour the last thing. Spice to taste. Ginger and cinna- mon are excellent. Fried. One cup sugar, one cup sweet milk, two of flour, one tablespoonful of Initter, one ^%^^ one teaspoonful soda, one teas])oonful ci'eam-tartar, flour to roll. Raised Doiigliiiiits. One pound sugar, three-quarters pound of lard, half pint of yeast, three eggs, one quart of milk, one tablespoonful cinnamon. Mix with flour to make a soft dough. Allow to rise, then roll and cut into cakes. Fry in hot lard. CAKE. 145 Bread €ake. Two cups light doiigli, two eggs, one cuj) sugar, half cup butter and lard mixed, one cup English currants. Spice to taste. Add iiour to make cpiite stiff. Let rise and bake. Delicate Cake. One and a half cujjs sugar and half a cup but- ter beaten to a cream, the whites of four eggs stirred in one at a time and beaten tive minutes after each, half a cup of milk; one teaspoonful cream -tartar, half a teaspoonful soda, three cups of flour. Flavor. English currants may be added if desired ; if so, make the cake a little stiffer. Citron. Two cups sugar, one cup Initter, five eggs beaten separately, half pound citron, one wine glass brandy. Mix very stiff with flour. Coffee. One cup of butter, one cup home-made coffee, one cup currants, one cup raisins, two cups brown sugar, six eggs, two teaspoonsful cinnamon, two teaspoonsful cloves, one teaspoonful soda, three cups of flour. Add citron and other spices if de- sired. Mks. Anna M. Mann. Cookies. One and a half cups of sugar, one cup of but- ter, one cup of sour milk, half a teaspoonful of soda, two eggs, one small nutmeg, flour to roll. Mrs. Wittiekell. 146 WEB-FOOT COOK BOOK. Aliiioiifl .Sponge. One and a half cups of sugar boiled in one and a half gills of water until it spins a thread, when pour immediately on' the whites of eight eggs previously beaten to a stiff froth. Continue to beat for t^venty minutes when add one and a half cupsful of flour and half a teaspoonful baking powder. Pour into a Hat, well-greased tin, (a dripping pan will do. ) Be careful in l)aking that it does not fall. When cold frost with boiled frosting in which you have stirred a plentiful quantity of blanched almonds. The cake slnmld be flavored either with vanilla or almond. Mrs. J. E. Leonard, Auburn, N. Y. Iflother's Fruit. Six cupsful butter, Ave cupsful sugar, sixteen eggs, three pints of flour, six cupsful currants, three cupsful raisins, three cupsful citron, two Cupsful candied lemon peel, two cupsful almonds blanched and cut into shreds, half a pint of brandy, two ounces each of nutmeg, mace, and cinnamon, one tablespoonful each of cloves and allspice. Use rose water freely if too stiff. Bake certairiUj seven or eight hours in a moderate oven. Watch fire and cake faithfully. Mrs. E. Fig. Three cups of sugar, one cup of butter, one cup of milk, three cups of flour, one cup of corn- starch, twelve eggs, three teaspoonsful of baking powder; flavor with rose water or almond. Bake in layers. This will make two cakes of two lay- ers eacli. CAKE. 147 Cut the iigs ill small pieces, add a little water, and let tlieni remain for some time, and then add one cup of sugar and stew gently until dissolved ; flavor with vanilla, and spread l)etween the lay- ers. If possible prepare the figs the day before the cake is baked. Mks. An^^a M. Mann. Feather Sauce. Two cups of sugar, one cup of milk, three and onedialf cups of flour, three eggs beaten separ- ately, three teaspoonsful baking powder, or two teaspoonsful cream -tartar and one of soda, one tablespoonful of melted Initter. Beat the yolks very light, and add the sugar and butter, then the beaten whites, milk and flour. Sift the baking powder in the flour. Bake in layers. This will make two cakes of three layers each. Flavor with nutmeg. Filling. Make a stiff, smooth flour paste; add a pinch of salt. Let it get cold. It is best to prepare this before baking the cake: To one-half cup of but- ter, beaten to a cream, add one cu]> of white suo-ar; beat well; then add the paste, until it looks feath- ery. Flavor with vanilla. Put between the cakes, and strew thickly with cocoanut. This cake is best made the day before it is to be used. Mrs. Anna M. Mann. Criiiger Cookies. One cup butter or good drippings, two cups New Orleaiih' molasses, two tablespoonsful sugar, 148 WEB-FOOT COOK BOOK. one teaspooiiful of sochi, ginger and cinnamon; flour to roll. Mrs. Scoby. Hermit Cookies. Two eggs, two cups of lu'own sugar, half cup of l)utter, half cup of currants, one nutmeg, one teaspoonful of cloves, one teas})oonful of cinna- mon, one teaspoonful soda; flour to make very stiif. J. F. G. Chocolate. Two cups sugar, half cup butter, one cup sweet milk; boil half the milk, and pour over half a cup of grated chocolate, two teaspoonsful cream tartar, one teaspoonful soda, two eggs, three cups flour. Mrs. John E. Smith, Forest Grove. mrs. Fishel's Cookies. Four eggs, three cups flour, two cups sugar, one cup butter, one teaspoonful leaking powder. Fla- vor to taste. Roll thin and l)ake in a cpiick oven, and on being taken from oven sprinkle with sugar. Olympia, W. T. Walnut. Five eggs, two and a half cups sugar, one cup butter, four cups of flour, t)ne cup of milk, one- half teas[)oonful of soda, one -half teaspoonful of cream tartar, one cup walnuts. Bake in loaves, or in sheets, frosted and marked in squares. Or- nament each square with a half nut. Mrs. Charles E. Sitton. CAKE. 149 Aliiioiicl €ii!!>tard. Very Fine. Three cups of sugar, tliree-fourtlis of a cup of Initter, a half cup of milk, three and a half cups of flour, seven eggs, all the yolks and whites of four eggs, one teaspoonful of soda, two of cream tartar, one pound blanched almonds chopped, one pint whipped cream, whites of three eggs beaten stiff. Sweeten to taste. Aunt Sallie's Keoipe. lHolasi^es. One pint molasses, one cup butter, one cup sour cream or milk, one cup of sugar, two and a half teaspoonsful of soda. Make a little stiffer than pound cake. These are dropped on buttered paper far enough apart so they can not run to- gether. ]\ice Plain. Five eggs, the whites and yolks beaten sepa- rately, one cup of better and two cups of sugar beaten to a cream, three full cups of flour, two teasjjoonsful baking powder mixed with flour. Flavor with lemon or vanilla. Mks. J. H. Willis. Scotch. Three-quarters of a pound of butter, one pound sugar, one pound flour, nine eggs, grated rind and juice of a lemon, one wineglassful of pure brandy, one pound seedless raisins. N, E. 150 WEB-FOOT COOK BOOK. ]^ut. Three-({iiarter8 of a |)oiiiicl of Imtter, one pouiul sugar, three -{i[uarters of a pound of ilour, eight eggi^^ one (juart of seedless raisins, one quart walnuts, or other nuts. N. E. Aunt Dorca!«'. One and a half cups of l)utter, two cups of sugar, two -thirds cup of sour milk, three eggs, three and a half cups of Hour, one teaspoonful of soda, spices, l)randy or wine and fruit. Helen M. Burton. Fruit. One pound butter, one pound brown sugar, one pound eggs, one pound flour, one-half pound figs, one and three-quarter pounds of raisins, one and tliree- quarter [)ounds currants, half pound citron, one large spoon of cloves, nutmeg, allspice. Bake three hours. Mrs. J. W. Brazee. Wedding. One ])ound of sugar, one pound of ilour, one pound of ])utter, twelve eggs, four tal)lespoonsful of brandy, one saucer of molasses with one tea- sj)oonful of soda put in very last thing, one pound of currants, well washed; two pounds of raisins, seeded; one ])ound of ju'unes, stoned and chopped; one pound of figs, chopped; one pound of dates, one pound of citron, chop half and slice the rest; two lemons, thi'ee teaspoonsful of cinnamon, one teaspoonful of cloves, one teaspoonful of mace. This cake will pay you for your trouble. Mrs. Stroud, East Portland. CAKE. 151 Aiiibro!!«ia. Two coffee cups of sugar, one coffee cup of but- ter, one coffee cup of sweet milk, four coffee cups of Hour, four teaspoonsful l)aking powder, six e2:2:s. Flavor with' lemons and bake in layers. Put together with the following mixture: Juice of four fresh lemons and grated rind of three, one pound of sugar, quarter of a pound of Initter, six eggs. Beat ^vell together the juice and rind of the lemons, the sugar and ^-olks of the eggs. Then add the beaten whites and the butter. Cook slowly until the consistency of honey. Mkis. L. W. King, Chicago. Scotch. Two pounds flour, one pound Initter, quarter of a pound of sugar. A¥ork the sugar in the but- ter and then add the flour. Tliis quantity will make three cakes. Bake for half an hour. Mks. Wm. Reid. Delicate. T^vo and a half cups of sugar, one cup of but- ter, one cup of milk, four cups of flour, eight eggs, whites only, three teaspoonsful baking powder. Mrs. Mann. Cornstarch. Delicious tvitli StratrherrieH. Two cups pulverized sugar, one cup cornstarch, two cups of flour, one scant cup of Initter, one teaspoonful of cream tartai", half a teaspoonful of soda, whites of seven eggs added the last thing. Flavor to suit taste. Mrs. Savinton. 152 WEB-FOOT COOK BOOK. Ala I II lit. Half a pound of Avalnuts, with shells; one large cup of sugar, half a lemon the juice and grated rind; ten eggs (beaten to a froth). First stir the yolks and sugar half an hour, to a froth. Into these stir the nuts, which have been grated; also the grated rind and juice of the lemon. Then add the whites, beaten to a stiff froth. Sprinkle cracker flour in the pan, especially in the corners, to prevent sticking. Bake forty or fifty minutes. When baked put a thick frosting on top. Mrs. Oscak Meyer, New York City. Crullers. Half a pound of l)utter, three-tpiarters of a pound of sugar, five eggs, one teacupful of milk, one teaspoonful of soda, two teaspoonsf ul of cream tartar, half a nutmeg, and flour to roll out. Mrs. Willis B. Fry. Doiig^hiiuts. (Uff Itequest.) Two eggs, t\vo teacupsful of sugar, (^ne teacup- ful of sweet milk, three taVdespoonsful of melted butter, three tablespoonsful of yeast powder, flour enough to make a soft dough, a little salt. Fry in hot lard. Flavor with nutmeg. Mrs. J. D. HoLMAN. Rouiicl liily. ( )ne and a half cu])S of butter, one and a half cups of sugar, whites of five eggs, one and a half teaspoonsf ul of flour, one cup of milk. Flavor CAKE. 153 with peach and a few drops of rose. Bake in two cakes. Put together with cocoanut. Miss L. E. White. ]^>w Eiiglaiicl. Four cups of ilour, t\vo cups of sugar, one cup of butter, one cup of yeast, two cups of milk, two teaspoonsful each of cinnamon and ch:)ves, t>ne nutmeg, five eggs, two pounds raisins mixed with half cup of ilour. Mix at night. The next morning add one teaspoonful saleratus. Bake in slow oven. Mrs. Thomas Frazae. Three eggs l)eaten vei'y light, add one cup of sugar, onedialf teaspoonful soda dissolved in one tablespoonful of milk. Mix one teaspoonful of cream tartar in one even cup of ilour, stir lightly. Bake in a quick oven and do not disturb until sure it is done. Mrs. Ira C. Brooks, Dalles City. White Poiiiifl. Translated from, the German, for Web foot Cook Booh. One pound of Hour, one pound of sugar, three- fourths of a pound of butter, sixteen eggs (whites only), two teaspoonsful extract bitter almonds. Cream the l^utter and sugar, beat the whites to a stii¥ froth, and add to the butter and sugar; add the ilour, and lastly the bitter almonds. Mrs. Joseph Steoavbridge. 15 ± WEB-FOOT COOK BOOK. Chocolate and Almond. Tratislated from the German: for Web-foot Cook Book One-half pound sugar, one-lialf pound grated almonds, one cup grated chocolate, one teaspoon- ful cinnamon, one teaspoonful l)aking powder, mixed with almonds, fourteen eggs. The eggs should l>e separated and well beaten. The sugar should he added to the yolks, then the chocolate, after that the almonds and baking powder, then the \vhites l)eaten to a stiff froth, lastly the flavor- ing. Mrs. Joseph Stkowbkidge. Doii^linutiii. One cup sugar, two and a half cups of flour, two eggs, a little salt; add milk enough to make a soft dough), one and a half teaspoonsful baking powder sifted with the flour. Miss Carrie L. Hurley. C'ookie!*!. One cup of butter, one cup of sugar, two eggs, one tablespoonful of milk, half a teaspoonful of saleratus, a little salt, iiour enough to roll. Cut thin and ])ake in (piick oven. Miss A. L. At wood. Delicate. One cup of sugar, one -eighth of a cup of but- ter, half a cup of milk, one and two -thirds cups of flour, one egg^ one-fourth teas])oonful of soda. Mrs. S. E. Atwood. CAKE. 155 Chocolate, No, 1. Tvanslated from the Gevmau for " Weh-foot Cook Bool-P ' Une-lialf pound of sugar, one cup of grated chocolate, one cup of bread crumbs, one teaspoon- ful of l)aking powder (mixed with crumbs), one teaspoonful of \anilla, one teaspoonful of cinna- mon, yolks of fourteen eggs, whites of two. The eggs should be separated and well ])eaten. Add the sugar to the yolks. After beating, add the chocolate; then the bread cruml;)s, grated fine; then the whites, beaten to a stiff froth; lastly, the flavoring. Bake one hour. Mrs. Joseph Strowbridge. Strawberry. Yolks of live eggs, white of one f^gg^ one cup of sugar, butter size of an egg^ one and one-half cups of flour, one-half cu[) of milk (scant), two teaspoonsful of baking powder. Bake in a square pan. Slice t^V() (piarts of strawberries and sprin- kle with one-half cup of powdered sugar. Beat the whites of four eggs to a stiff froth; add two cups of fJ/icA- sweet cream and one cup of pow- dered sugar. Stir liglitly with the l)erries, and pour all over the cake. Mrs. B. F. H. Aiig'el'!«. J nl'o^te Corxon^s SpecUd Directions. Whites of eleven eggs beaten to a stiff froth. Sift one and a half tumblers of confectioners or pure powdered sugar four times and beat gently 156 WEB-FOOT COOK BOOK. and lightly, while a second person sifts it into the eggs, one tuni})ler of flour sifted four times, the last time add one teas2)oonful cream tartar and beat, while your assistant sifts it into your eggs and sugar, one teaspoonful of vanilla. This should l)e mixed (luickly and lightly, never stop- ping Treating from the time you commence. Your tumbler should hold just two and a half gills. Have a new pan and do not grease. Put in your mixture and bake in moderate oven forty minutes. Do not open oven door under twenty-flve minutes. The success of this sweet depends as much on the care it receives aftei' being taken from the oven, as in mixing and baking. AVhen baked remove and place in such manner that the air can circulate about it. A flour sieve is an excellent thing to stand it upon, or four tumblers inverted. When thoroughly co(d loosen the edges and turn from the pan. l§avier Criii^ei* 8iiap§. One pint New Orleans molasses, one and one- half cups of Ijrown sugar, two cups of sln^rten- ing (one cuj) butter, one cup lard), one heaping teas230onful of soda, one teaspoonful of ginger, one-half teaspoonful of cloves, one teaspoonful of cinnamon, one teaspoonful of allspice, one-fourth teaspoonful of cayenne pepper. Boil all these ingredients together for ten minutes, stirring con- stantly. When nearly cold, add as much flour as can l)e worked into the mixture. Roll very thin while warm. Keep the dough ^varm in the lower oven. Mrs. Dr. Henry Jones. Bread, Biscuit, Etc. Potato Yeast. Grate six large potatoes and pour one quart of boiling water over them. Let them boil until it looks like starch; if too thick, add more water, and be careful that it does not settle and scorch. Add one cup of sugar and one-half cup of salt. When milk- warm, add a cup of yeast. Keep in a warm place until light. If put in a cool place it will keep good three weeks. Mrs. Anna M. Mann. Soft \Vaffles. One quart of milk, two pounds of flour, half a pound of l)utter, six eggs, one teacupful of yeast (if home made). Warm the milk and butter together, then stir in the flour, eggs and yeast. If for breakfast, mix the night before; if to be used in the evening, mix at ten o'clock in the morning and keep in a warm place to rise. Mrs. Willis B. Fry. Note. — At an entertainment given for the ben- efit of a charitable institution waflles made from this reci]3e were the feature of the entertainment. The sum of nine thousand dollars ($9,000) was realized from the sale. It would l)e gratifying to know if ever more should V)e realized. 158 WEB-FOOT COOK BOOK. Biic'kivlieat €ake$ii. One ([iiart of buckwheat ilour, four tablespoous- ful of yeast, one teaspoonful of salt, one handful of white corn meal; Avarni water enough to make a thin batter. Beat well, and set in warm place to rise. If the batter should be sour in the morn- ing stir in a little soda, dissolved in warm water. Mrs. Alice L. Wells. Corn ]flt'al Pone. Southern Style. One (|uart white corn meal, one teaspoonful salt, two teaspoonsful soda, one tablespoonful lard, another of butter, buttermilk to make soft dough. Mould with the hands into oval mounds, lay in greased pans, and bake (|uickly. Mrs. Alice L. Wells. Hoiiie-niacle Bread. To two quarts of flour add a little salt and two cups bakers' yeast, knead it well, adding water to the mixture. Set in a moderately warm place for four or five hours. After it is light knead with your hands until smooth, make into loaves and put into your tins and let rise for two or two and a half hours. Bake in a moderately hot oven. Mrs. Higgins. Waffles. Two eggs, one pint of flour, one and one- quarter cups of milk or cream, one even teaspoon- ful yeast powder, butter or lard the size of a walnut, a little salt. Mix the baking powder and BREAD, BISCTIT, ETC. 159 salt well into the flour, then nil) the Initter in evenly; next add l)eaten yolks and milk mixed, and lastly the l)eaten ^vhites. Do not let stand. V. AVhiting. Biscuit. One quart of sifted flour, one tablespoonful good, sweet lard i'ul)l)ed in the flour, a little salt, one teaspoontul soda, two teaspoonsful of cream tarter, mix with cold water, dip each biscuit in melted butter as you place it in the pan. Bake (puckly. 8alt Rising' Bread. Late in the afternoon stir up three tablespoons - fill of corn meal with Ave tablespoonsful of boil- ing milk; keep warm. The next morning set it in a vessel of hot water taking care that it is not hot enough to scald it. In about two hours it will be light. Then into three pints of boiling water stir as much flour as can be, mtli little effort; add cold water until luke warm, and flour until about as thick as cake batter; add two level teaspoons- ful saleratus and one of salt. Stir corn-meal mix- ture in this batter. Set in vessel of warm water and in an hour it will be light. Stir into the flour ; knead, and make into loaves. Bake in half hour. Be careful to keep everything warm from the be- ginning, even to flour for last kneading. Mrs. Eugene Protzman. Sour ITIilk Pancakes. One quart of sour milk, one egg^ one teaspoon- ful of soda, a little salt. No definite rule can be 160 WEB-FOOT COOK BOOK. given for ilour, four and a half cups will some- times do, and again you ^v'ill require more. Do not make hatter stiff. Beat thoroughly. Be sure that you have a good fire and that the griddle is hot. Mks. Witherell. Liiglit Bread, I\o. 3. Very Good. Peel three good-sized potatoes, and boil until very soft in enough water to cover them. Strain the water and potatoes through a colandar, add- ing a little more hot water to take the potato through. Pour hot over the flour, adding a very small hit of shortening, salt and a little sugar. Add warm water until the sponge is soft enough to run. Let the sponge stand from noon until ahout four o'clock, then add the yeast and let it stand until eight or nine o'clock. Work over, kneading hard and working in the ilour well. Let it stand until morning. Make into loaves, and set to rise until light enough to hake. Half cup compressed yeast dissolved in lukewarm water will make three or four loaves. Mrs. AV. B. King. Orahaiii Gems. Quick and Good. One and a half cups of graham flour and mix with either milk or water, or ])otli, until it stirs easily, yet is not thin enough to run; add salt, a tahlespoonful of sugar, if you like them a little sweet ; if not leave out the sugar ; a tahlespoonful melted Imtter, though less will do; one egg well BREAD, BIRCUIT, ETC. 161 })eateii, one and a lialf teaspoonsfnl of halving powder. Before mixing set your gem pans on top of the stove to heat, and ])e sure they are very hot and well greased hefove using. Bake about twenty-five minutes in a hot oven. Mrs. M. L. v. B. Thompson. Boston Brown Bread. One cup rye flour, two cups Indian, t^vo cups wheat flour, one cup graham, one pint milk, one teaspoonful soda, two teaspoonsful cream tartar, one-half cup molasses, a little salt. Boil in a tin foi- three hours and bake in oven one hour. Miss E. J. Thompson. Rice jfliiffiii!^. Two cups cohi boiled rice, one pint flour, one teaspoonful salt, one tablespoonful sugar, one and a half tablespoonsful leaking powder, one half pint milk, three eggs. Free rice from all lumps with the milk and well beaten eggs. Sift together flour, salt and sugar and powder. Mix well and bake in gem tins. Mp.s. H. M. Lamberson. ITIarylaiifl Bi§ciiit. One quart of sifted flour, one tablespoonful each of lard and Initter, milk to make a very stiff dough, mix in pan and put on bread board and beat with rolling-pin for half an hour, turning the dough continually. Form it into biscuit and bake in very hot oven. Do not forget to add salt when you mix. Mrs. H. Hogue. 162 WEB-FOOT COOK BOOK, Orahaiii ]Irca«l. WitJioiU Kneading. One (juart of wheat flour sifted, one quart of graham not sifted, two tal)lespoonsful white suo^ar, scant tablespoousful of salt, half a cake of com- pressed yeast, or other yeast in desired quantity, add tepid water as long as it can l)e stirred. Let rise over night or until very light. Then stir well again and put in pan. Let rise in pan un- til light. Bake slowly one hour. This makes a light, wholesome bread, and if directions are fol- lowed, there will be no holes in it. Mrs. H. D. Bi sh. Corn Jlliifiiii)^. One coffee cup flour, one coffee cup corn meal, one coffee cup sour milk, half a small cup sugar, piece of butter size of an eg^^ one teaspoonful soda, one egg. Bake twenty minutes. The above will make one dozen muflins. N. E. ]?Illffill!!i, ^O. *J. One pint sour milk, one egg (not ]>eaten), salt, one teaspoonful soda, one teaspoonful melted but- ter. Add the soda dissolved in a spoonful of hot water. Make thick batter. Bake in hot rings, half full. N. E. milk Bread. One pint new milk (boil, take oft' scum); when luke warm stir in three large taldespoonsful corn- meal, and flour to make a stiff batter. Keep warm until it rises, and stir occasionally. Then add two BREAD, BISCUIT, ETC. 163 tablespoousful lard ov l)utter, one teaspooiiful .soda, and salt to taste. Knead twenty minutes. Bake in hot oven. Mrs. H. Hogue. Gem Crackers. One and a half pints of Hour, half a pint of corn meal, one teaspoonful salt, one teaspoonful baking powder, little more than half a pint of milk. Make a firm smooth dough, the same as graham crackers. Fruit Crackers. Prepare dough as for gem crackers; divide into two portions; roll each half exceedingly thin. On one half spread a close layer of well washed, picked and dried currants; sprinkle thoroughly with milk, and cover with other half of dough. Allow it to lay for five or ten minutes well cov- ered with a cloth; then cut into square crackers and bake (piickly. These three cracker recipes are well tested and will be found delicious if pre- pared properly. Biscuit. One pint of milk, three pints of flour, butter size of an egg, tlii'ee or four lai'ge teaspoonsful baking powder in the flour. Mix very lightly and quickly. Use a spoon to mix and take on moulding board and smooth out to a])out an inch thickness. Cut and bake quickly. This is ex- cellent for pot-pie crust. Rusks. Three cups light dough, add one cup of sugar, 164 WEB-FOOT COOK BOOK. one small scant cup of lard, half a teaspoonfiil soda, a little nutmeg; add ilour and make into rolls and let rise. Bake in hot oven. Cinnamon may he used instead of nutmeg, if preferred. Crraliaiii Crackers. One cpiart l)est graham Hour, one tablespoonful sugar, half a teaspoonful salt, one small teaspoon- ful haking ^^o^^'^lt'i'i two tablespoonsful butter, al)out half a pint of milk. Rub your flutter into your flour, which have well mixed with the sugar, salt and baking powder, wet with the milk. Knead hard and long, adding more flour, if necessary. Sprinkle your board with wheat flour roll very thin. Bake in a quick oven. These are superior to any crackers that can be purchased. They can l)e made into any shape that may be desired. Pop Overs. Two eggs, two cups sour milk, one small heap- ing teaspoonful sugar, two small keaping cups flour, one tablespoonful butter. Mix in order given and l)ake twenty-five minutes. Mks. S. H. Parker House Rolls. Two quarts of flour, t^wo tablespoonsfnl of sugar, butter size of an egg, pinch of salt, half a cup of yeast, one pint of cold boiled milk. Roll but- ter in without melting and let stand over night. In the morning knead fifteen minutes, and in sum- mer time let stand an hour or so and in cold weather until afternoon. Roll and cut as for bis- BREAD, BISCUIT, ETC. 165 ciiit. Put on one half, a bit of l)uttei' size of a pea; turn the other half over it. Let rise, and ]).ike. — [A recipe of Mrs. (reneral Babbits. Ciiiiiaiiioii Rii!!ik§. {J\irticid<(rly Nice for Children.) . A small quantity of light dough. Roll out about an inch thick and spread generously ^vitli butter. Over this dredge white sugar thickly, and sprinkle lightly with cinnamon. Cut into strips three-quarters of an inch wide and roll each strip as you would "Roll Jell)' Cake." Let rise, and spi'inkle with sugar and bake. Mrs. T. N. Stkot^g. Pan Cakes. One cup white iiou]', t^vo cui)s Graham, one egg, a little salt, two tables})oonsful milk, three teaspoonsful yeast powder. Hot griddle. Miss M. E. Quigley. Broivii Bread. One cup ) east, three cups water, one cup New Orleans molasses, one teaspoonful soda stirred in the molasses, a good handful corn-meal; stir in Graham flour until stiff enough to drop from spoon. Bake in quart fruit cans for at least one and a half hours. Mks. Alfred Frank. Corn Cake. One cup of meal, one cup of flour, one egg, one tablespoonful granulated sugar, one and a half teaspoonsful l)aking powder. Sift flour, sugar 16i5 WEB-FOOT COOK BOOK. and l)Mkiiim- p<)^\(l(n• into meal. Beat tlie egg very light and add to the milk. Stir quickly into l)owl and bake half an hour in sheets. Twenty minutes will be sufficient if l)aked in muffin rings. W. W. A¥. FIniiiiel Cake^i. One quart of milk, two spoonsful butter or lard, three or four eggs, salt, ilour, one cup yeast. Beat the milk and l)utter together, beat in flour and eggs to a smooth batter; add the yeast. Let rise over night. Add a very little soda dissolved in hot water a fe^v minutes before baking. Mrs. B., Baltimore, Md. Oatmeal Cakes. The oatmeal should be boiled until done. Sea- son with salt. It should l^e as dry as possible. Add a beaten egg to a pint of mush and one ta- blespoonful of flour. Stir Avell, make into cakes, or drop fi'om a spoon into very hot lard. F. A. H. Broifii ISreacI Made mifh Bread Crainba. Soak a (piart of l)read cruml)s in cold milk or water until soft, squeeze out the water; one full })int of cornmeal, one coffee cup of sour milk, one heaping teas})oonful of salt. Mix well; have a small tin j^ail or pudding mould greased with butter or lard, steam for three hours, put in a moderately hot oven and l)ake for half an hour. Serve hot. It is very nice steamed in slices, or cut the next day in thick slices, put in a pan in the oven until hot. Mrs. J. D. Holman". BREAD, BISCUIT, ETC. 167 A loaf of l)aker's l)rea(l or a fresh loaf of very light home-made bread; cut in slices, Initter and put in a very hot oven from three to five minutes. F. A. H. Farina Pancakes. Put a pint of milk on the fire; let it come to a boil, and add salt and a few handsful of farina, stirring in smoothly until it forms a batter of moderate consistency. When partly cool, beat in two or three eggs. Bake on a griddle. Serve with blackberry jam if liked. Mes. M , Germany. Wheat Flour drriddle Cakes. Take one pint of sour milk, add the yolks of two eggs, a little salt, and one teaspoonful of soda. Mix thoroughly, and add a large tal)le- s})oonful of melted butter and fiour enough for a batter, which should be beaten smooth, and not too thin. Then stir in the whites of the eggs well l^eaten, and bake immediately. Mrs. L , Chicago. I^outliern Corn Bread. Half pint yellow corn meal; scald until a thick mush; make cpiite thin with milk. Use three eggs, well l^eaten ; one cupful boiled I'ice ; dust in a litle flour; heajjing teaspoonful yeast powder; a pinch of salt. Mks. E. D. McKee. Hin's ITeast. Cover four or five potatoes well with water; 168 WEB-FOOT COOK BOOK. boil until very soft; pour off the water and ])ress tlie potatoes through a colander, then take a tablespoonful of hops (if you use too much it will make the bread dark), a teaspoonful of salt, a heaping tal;)lespoonful of sugar. Boil five min- utes, cool, add one cup good yeast. Keep in a wai'ui place in cold ^\'eather — also, in cold weath- er mix your bread with warm water — until it begins to ferment, then set it in a cool jjlace. Yeast should be made fresh at least once or twice a week. Bro^vii Bread. One cu[) iiour, t^vo teaspoonsful yeast powder, two teaspoonsful of corn meal, two cups sweet milk, one cup syrup, one large spoonful of lard, a little salt. Steam four hours and bake half an hour. Mrs. W. H. Williams. Break ra^^t PiifT^. One cup milk, two eggs ^vithout ))eating, little bit of l^utter, a little salt, flour enough to make a very tliin batter, l)eat all together. Bake in gem ircms. Mrs. Geor(4e Frank. Biiiifii. Half cup yeast, half cup sugar, half cup water, whites of two eggs, one tablespoonful of lard. Set over nio-ht. Mould in the mornino;. Let it rise and ])ake in about t^venty minutes. Mrs. T. Merry. Waffle!^. One pint thick sour cream, six eggs, yolks and BREAD, BISCUIT, ETC. 169 whites l)eateii separately, three tal)lespoonsful melted butter, three and a half pints flour, two teaspoonsful soda, a little salt. Mks. Stafford, McMinnville. Sally Liiiiii. Warm one (piart milk with a quarter pound of butter and a heaping spoonful of sugar. Beat three eggs and put in a little salt and flour to make a stiff flatter. Beat it well and add a tea- cup of yeast and let it rise. Butter a fluted pan and pour in the V)atter. Bake in a quick oven one hour and a half. If ycni wish tea at six, put it to rise at ten in the moi-ning. These are to be eaten warm, Mrs. L. M. Austin, McMinnville. MISCELLANEOUS. Baked Omelet. Four eggs, one cii}) milk, tablespoon of flour, a little salt. Beat ^vhites and yolks separately. Stir all together well just before cooking. Bake in liot oven and serve immediately before it falls. Mrs. a. L. Lindsley. French Omelet. Six eggs, yolks and whites beaten separately, one })int of milk, one teaspoonful cornstarcli blended with the milk. Salt to taste. Bake in a quick oven ten or fifteen minutes. Test with a straw. Let the dish be well buttered. Miss V. Whiting. jflilk Omelet. A tablespoonful of milk for each egg. Beat the eggs separately, very light; add butter and salt to taste. Mix well and turn into a buttered skillet and stir constantly till dcuie. Miss V. AYiiiting. Note. — The above is delicious turned into a buttered skillet. Let the mixture l)e about one- half an inch thick. As it l)egins to cook, raise the edges, and when brown roll gently into a roll and serve quickly. MISCELLANEOUS. 171 Omelette iSoiiflli. Yolks of six eg\^s and whites of nine, beaten separately ; a little less than half a pound of sugar, juice and grated rind of a lemon, a little salt. Stir well together and bake fifteen minutes in a hot oven. Mks. W. M. Fechheimer. ll^elch Rarebit. Melt a heaping teas[)()onful butter in a sauce pan ; add to it one teacupf ul of cheese, cut small, aniled chicken, and half the quantity of cold boiled ham, four hard-boiled eggs, chop as tine as possil)le until they are like a powder. Mix with a little salad dressing. Make some baking powder l)iscuit, have them very thin. When cold butter and spread with this mixture. Mks. K. H. Hoyt. Iflac'caroiii ami Clieei^e. Break U]) and wash half a pound of maccaroni; l)oil twenty minutes, drain and put in shallow baking dish, and pour over it a sauce prepared as follows: Melt a piece of butter the size of a large egg in a granite saucepan ; add one large tablespoonfnl flour and stir (puckly until well mixed, then add one cup of boiling milk, and half a cuj) of boiling water; stir well, and add thi'ee tablespoonsful grated cheese. Pepper and salt to taste. Bake in the oven until brown. MISCELLANEOUS. 173 Baked Applet. Core and pave sour apples, dig out the core and fill with sugar and grated lemon peel. Put this in a shallow dish with a little cold water. Bake until soft, basting often with the syrup. Note. — Some think a small piece of l)utter up- on each apple an improvement. Curry. Half pound fresh Ijutter, two large onions, one gill rich gravy, one heaping tablespoonful curry powder. Add to these any kind of meat, cut in small pieces. Put the whole into a stew pan, cover it close, and gently simmer for two hours. Serve with l^oiled rice. Miss Annie Warner, Oregon City. Curry, IVo. 2. Cut an onion in small slices; fry in butter until quite red ; add a teaspoonful of any kind of stock if for meat, if for fish use cream or rich milk; put in meat, fish or chicken, and let it boil up. Take one tablespoonful of curry powder, a pinch of red pepper, a little flour and salt, and rub well together; wet with sweet milk or stock. Add to the boiling mixture and let it thicken up. Turn in center of platter of l)oiled rice. Mrs. Lombard. Baked E^^^. Beat up six eggs, one tablespoonful of flour or cornstarch, six of sweet milk; melt Imtter in frying-pan. When hot, turn the whole in well beaten, and bake a few minutes in hot oven. Miss F. A. HOLMAN. 174 WEB-POOT COOK BOOK. Cheese Cups. Take a loaf of new hread, and ent out with a biscuit cutter as many cu})s as you wisli to serve. Cut out a small round place in center of each, a little over half through the shape. Toast and butter these rounds and keep hot. Heat in a double boiler onedialf cup milk, a piece of butter size of a hickorynut, two taldespoonsful of bread crumbs, three- (quarters of a cup grated cheese, a pinch of cayenne pepper. When hot, add one or two well beaten eo^ofs. Fill the bread cups with this mixture. Oat meal HIiisli. Two large cups of oatmeal, soak over night in cold water. In the morning add three pints of boiling water. Let it boil for five minutes; then cover the saucepan and let it steam for half an hour. Mes. Wm. Reid. Pickle for Beef, Ham ami Tongues. Allow one gallon of water, one-half pound of brown sugar, one and a half pounds of salt, one- quarter ounce of saltpetre. Boil about twenty minutes, taking off the scum as it rises. The fol- lowing day pour it over the meat, which has been packed in the packing -tub. In about two months take off the l>rine and boil it over, and add one ounce of lu'own suo:ar and two ounces of salt. The meat must first be sprinkled with salt and left over night until the next day. Then wipe dry and pour the brine over it. It must l)e completely covered. Mrs. Dekum. MISCELLANEOUS. 175 ]\oodle!«i. Take four eggs and as iniicli flour as will make a good dough for rolling. Koll out very tliin and let dry. Cut them in stri})s the width of straw and put them in boiling salt water. After they are done pour melted Initter over them. Good to eat with a roast. Miss Nellie Ewald. E§§ Croquettes. Stir eggs with a piece of hutter the size of an egg^ salt, pepper and nutmeg on the fire until it thickens. Remove it from the fire, add four table- spoonsful of very fine bread cruml^s, make into balls, roll them in a l)eaten egg^ then in toasted bread crumbs and boil in lard. Miss Ewald. Welsh Rarebit. One cup of grated cheese, two eggs, milk to make a little thin, butter toast. Spread the mix- ture over it, lumps of butter over it and bake. Serve hot. Mrs. Dk. Henry Jones. To Boil Rice. One cup rice, soak in warm water half an hour, put it in one pint boiling salt ^vater, let it boil sloivly fifteen or twenty minutes covered close. Do not stir. Mrs. Lombard. Freiicii !§»aii(lvrielies. Remove the skins from sardines, picking them up finely. Add to them some finely chopped lean ham. Put with them also some very fine chopped pickles. Mix all well with mayonnaise dressing. Spread bet^veen thin slices of very fresh light 176 WEB-FOOT COOK BOOK. ])rea(l, \er\ lightly biittei'ed. These may he made to look very inviting by rolling them up and tying narrow ril)l)on around each one. Of course the crust must he carefully trimmed off. Mrs. T. B. Merky. A Breaki'atiit Dj)!ih. Beat the whites of six eggs to a stiff froth, sea- soning as for omelet, and pour into a l)uttered baking tin. Pour on the froth at equal distances six tablespoonsful of cream and drop into each depression made by the cream a yolk of egg whole. Bake in a good oven and serve hot. Brains on Toa§t. Let the brains lay in cold salt water for half an hour, then pour boiling hot water over them. After standing a few minutes pour off the water, skin them, put into a frying pan with three spoonsful of hot butter, stir them well, adding an egg or two while doing so, a little salt and pep- per. Lay nicely l)rowned toast on a hot platter, put a good spoonful of brains on each piece. Serve hot. Mrs. J. D. Holman. Chicken CroquettessJ. Place a chicken in a well -covered vessel with water enough to cover the bottom of it. Cook slowly. When j^artially done sprinkle salt and pepper over it. When (pdte tender remove the skin and strip the lueat from the bones, then place in chopping boAvl and chop quite fine, add bread crum})s a little over two -thirds the quan- tity one has of meat, mix well together, wetting MISCELLANEOUS. 177 it until ver>^ moist with tej^id milk, tlien season to taste with salt, pepper and a pinch each of mace and cloves. Grate an onion and drop tive or six drops into the mixture. Mould the cro- ({uettes by hand in an oval shape, pointed at either end, or if one prefers, pear shape. Beat an egg moderately, dip the hand into it and cover the croquette with the egg, then sprinkle over it well sifted cracker crumbs, rolling it all the while. When formed place them on a flat board or pan covered with cracker crunil)s, set in a cool place until ready to fry. Have the lard cpiite hot, fry in a deep kettle, place a croquette on a perforated skimmer, frying one at a time, rolling it all the while; a minute or two is suiiicient for the cook- ing of each. When done they should be light brown in color. Mrs. George H. Williams. The £iiiperoi* ]\apoleoii's l§alacl. Material for Six Persons. Two raw eggs, one hard-boiled egg^ lettuce, endive or chickery, t^vT) large cold boiled pota- toes, one cold boiled beet, one cucumber pickle, two fresh tomatoes or two tablespoonsful of canned tomatoes, part of a small onion, one clove of garlic, oil, vinegar, pepper, salt, one teaspoon- ful mustard {e r^stragon)^one-hali dozen olives. C^ut the garlic in halves, and rub the bottom of the salad ])owl slightly with it; beat the two fresh eggs, the whites and yolks separately; add one-half teaspoonful sugar to the ^vliites ; to the 178 WEB-FOOT COOK BOOK. yolks add four taljlespoousfiil of oil, one tal^le- spoonfiil of vinegar, one-lialf teaspoonful of salt, one -half teaspoonful of cayenne pejjper, stirring the oil in gradually to make a smooth, creamy dressing; slice the materials into the salad bowl, breaking but not cutting the lettuce, taking the stones out of the olives. Pour over the dressing, mix well with a wooden salad fork and spoon, and serve. Any of the above ingredients may be omitted to suit taste or convenience. Capt. R. H. Lamson. Preserves and Canned Fruit. To Prejxerve Fruit. A pound of sugar for every pouiul of fruit; a teacup of water for every three pounds of sugar. Put tlie sugar and water on to l)oil, skimming carefully. Then add tlie fruit and 1 )oil slow ly for an lioui' or more. Most berries will need less water than larger fruit. Peaches should be pared and cut into halves. liemove the stones. If you wish them to l)e very hrm, put the sugar over them and let them lay all night ])efore preserving. Crab apples should be put into the hot syrup and" cooked until they l)egin to break, then take them out w itli a skimmer, lay them on a platter and l)oil the syrup until it is quite thick. Lay the apples in the hot syrup for a few minutes, then put into jars which have l)een dipped into hot water. Quinces sliouhl l)e cooked until a straw will go through them. Lay on a platter, and l)oil the syrup until very thick. Put the (piinces back until heated through, then fill jars two-thirds full. Fill with syrup. Fresh Fruit. For every pound i^f fruit take a ([uarter of a pound of sugar ; mash a handful of berries, to get the juice; put in the rest of the fruit, and shake 180 WEB-FOOT COOK BOOK. the kettle until it begins to l)oil; add the sugar, without any water; shake the kettle or stir gently until it boils; let it boil ten or fifteen minutes. Roll your jars in hot water to prevent ])reaking. Fill two-thirds full of the hot fruit, let the juice boil fifteen minutes longer, fill up the jars and seal tightly. All kinds of })erries and Kentish cherries may be put up in this way. The firmer fruit, such as Royal Ann cherries, plums, prunes, must have a teacupful of water to every three poiuids of fruit, and then cooked as above, with half a pound of sugar. Pears only require a quarter of a pound of sugar. All the firm fruit should be cooked about half an hour. Miss F. A. HOLMAN. Jam. In making jam, mash some of the fruit first, so "as to get a little juice. Stir and mash with a wooden or graniteware spoon for nearly half an hour. Then add the sugar, three-quarters of a pound to one pound of fruit, and cook for twenty minutes. Many cover with brandied paper before tying a cloth on. Jam and preserves keep very w^ell simply with a cloth tied on tightly. If the fruit is very dry put in a half teacup of water at first. Miss F. A. Holman. Almond Pi*iiiiei!$. Italian prunes; pit them; blanch almonds and stuff the prunes with them; pin the prunes to- gether with sticks of cinnamon. Make a syrup. To every seven pounds of fruit add four pounds of sugar and one pint of vinegar. Add cloves and PBESERVES AND CANNED FRUIT. 181 cinnamon to taste. Cook the syrup iirst, then drop in the prunes, until cooked through. Take out very carefully, so as not to l>reak them. Put in jars; cover with hot syrup. Seal tightly. Mrs. H. D. Gkeein. Lemon Butter. Kind and juice of two lemons, half a cup of butter, three cups sugar, six eggs, yolks only, one and a half cups of milk ; cook slowly. Or, three lemons, yolks of four eggs, one and a half cups sugar, quarter pound 1)utter. Miss V. AVhitit^g. Puiiipkiii!!) vrith Oiii^er. One pound of pumpkin cut in long, narrow pieces, pour over two cups vinegar. Let it stand twenty -four hours. Take one ounce of ginger and boil it two hours in white wine vinegar, add one pound sugar. While boiling add the pumpk- ins and boil till clear. Miss Whiting. Jellied Apples. Pare and core one dozen large apples. Put in a pan, cover with one pound white sugar, one pint cold water; bake. AVhen done put in a glass dish. To the juice which remains, add (^ne box of gelatine which has been dissolved in cold water, add one pint boiling water with juice of one lemon. Strain and pour over the apples. Mks. G. G. T. Orange Jflarnialacie. Equal weight of ^vhite sugar and oranges; 182 WEB-FOOT COOK BOOK. weigh before lioiling. To every tAvelve oranges allow one pint of water for the syrup. Carefully wipe them (^shen very much covered with black specks scrub with a l)rush). Boil them slowly in as much water as will float them, until easily pen- etrated with a straw. Drain them, taking off the rinds carefully in (piarter pieces if you can, slic- ing these pieces in very narrow strips. Squeeze the pulps and juice of the peeled oranges through a colander that none of the pits go through. After the syrup is boiled to look clear like oil (it takes about fifteen minutes for it to be clear), })ut in juice, pulp and rinds, and boil slowly one hour. Then put into small jar and keep in a dry closet. Pre!sierveour over one cup cold water. Boil, without stirring, until brittle when dropped into cold water. Cover the bottom of a buttered pie tin with nuts and pour candy over them. Miss Dora Chapman. Ribbon Candy. Make a French cream. Divide in three parts; color one with cochineal syrup, one with choco- late, leaving the other white. Spread a layer of white in a small square tin, next a layer of choco- late, and last of all the pink. When cold cut in a square cake. BEVERAGES. Wine Whey. One pint milk, sweeten with loaf sugar to taste, and a little nutmeg if desired. Boil the milk and add one wineglassful of sherry. When curdled strain. Miss E. J. Thompson. Ginger Beer. Ginger root two ounces, pound to weak fibres and add three gallons boiling water, two ounces cream of tartar, boil five or ten minutes. Strain and add two |)ounds of sugar, half an ounce of tartaric acid. When luke-warm add three tablespoonsful of yeast, or a yeast cake. After five or six hours bottle and seal. Mrs. Edwards. Cream Beer, I^o. 1. Two and a quarter pounds sugar, two ounces tartaric acid, juice half a lemon, three pints of water, l)oil five minutes. When cold add whites of three eggs well beaten, half ounce wintergreen essence. Bottle and keep in a cool place. When used put two tablespoonsful in a tumbler of water and add one -quarter teaspoonful soda. Mrs. Edwards. 196 WEB-FOOT COOK BOOK. Cream JBcer, No. 2, Two (j^uarts boiling water, three and a half pounds sugar, one pint of molasses. When hot enough for scum to rise put in foiu' ounces tartaric acid and a little nutmeg. Boil ten minutes. Strain, and ^vhen cold add beaten whites of four or hve eggs, flavor with lemon. Use the same as No. 1. A Rerret^liiii^ Drink. I'or Rot Weather. Take about one gallon of water and six pounds of sugar, add six ounces tartaric acid, five cents' worth of essence of wintergreen, whites of five eggs beateu to a stiff froth. Cork well in a jug, and when desired pour a tablespoonful in a glass of ice water and add a very little soda. i!!!>priii§^ Beer. One ounce of burdock seed, two ounces of clau- delion seed, two ounces butternut bark, one ounce sassafras or wintergreen; yellow dock root may be added if desired. Boil these ingredients for one hour slowly in eight quarts of water; steep another hour, strain, and ^vhen cold add molasses to sweeten to taste, a little ginger, one cup yeast. Cork in jar. A wine-glassful may be taken be- fore each meal. Ginger Beer, No. 2. Tw^o gallons w^ater and tw^o ounces of ginger. Boil thirty minutes. Add two pounds brown sugar. Pour in a jar with one sliced lemon. BEVERAGES. * 197 When cold add one -half onuce tartaric acid and a teacupful of yeast. When worked sufficiently bottle and seal. Oiii^er Ale. Two quarts of warm water, one teaspoonful of cream -tartar, one pound of sugar, one tablespoon- ful Jamaica ginger, one tablespoonful good yeast, few drops extract of lemon. Mix well and bottle tightly. Set in a Avarm place for four days when it will be ready for use. N. E. Pine-apple Pop. Place in a demijohn the rind of one large, ripe pine -apple, one and a half pounds of white sugar, five claret bottles of water. Let it stand three days to work, shaking once daily. Then strain and bottle. No yeast is required in warm weather. Mks. Wm. Reid. Criiiger Beer. Two pounds white sugar, one ounce ginger dried and bruised, half an ounce cream tartar, rinds of four limes and juice of t^vo, ten claret bottles of water. Place these ingredients in a demijohn and proceed as for pine-apple pop. Mrs. AVm. Reid. ITIullecl Claret. To one bottle of claret take a half dozen cloves, a few pieces of l^roken cinnamon, a few allspice. Sweeten to taste. Let it come to a boil. Serve hot. It is better to put the spices in the wine for a few hours before heating. Mks. E. Goldsmith. 198 WEB-FOOT COOK BOOK. Blackberry Cordial. To every pint of juice of fresh blackberries add one ponnd of sugar. Cook half a day. Add spices — cloves, mace, cinnamon and allspice. Let stand for one week, when add one bottle best brandy. C/ork and seal tight. Mrs. E. (xoldsmith. CofTee. Equal ]>arts Mocha and Java, add one-fourth Rio. Allow one heaping tablespoonful for each person and two extra for strength. For coffee for twelve mix two eggs with the coffee and pour upon it half as much l)oiling water as needed. Let it boil five minutes, then let the coffee stand where it will keep hot and add remainder of water. To one pint of cream add the beaten wdiite of one egg. Put cream in cups and pour coffee upon it. Mrs. Edwards. Tea. One teaspoonful tea for each person and one extra for strength. To have good tea your water should be fresh and quickly boiled. When boil- ing pour upon tea. Let stand where it will keep hot and not boil until it is clear. i^priiig Bitterffi. Have your druggist put up for you one-half ounce buchu, one-quarter ounce mandrake, one- quarter ounce wild cherry bark ; add to this two cups dandelion roots, two cuj^s yellow dock roots. Steep in two quarts of water six hours; add two BEVERAGES. 199 large cups of hops, and steep two liours more. Strain, and keej) in a cool place. Add water to make agreeable to taste and brandy sufficient to keep it. A wineglass before each meal. Mrs. Edwards. NoTF. — A strong tea made of sweetened hojjs, and a yeast cake dissolved in it and kept in a cool place, wall be found quite soothing, if a wineglass is taken just before bed time. Raspberry Vinegar. Three pints red raspberries (they may l)e mixed wdth black ones if desired ) ; pour over them one pint best cider vinegar, and let stand twenty-four hours. Strain, and to one pint of juice add one pound of sugar. Boil one-half an hour. When cold bottle for use. Mrs. Edwards. Blaek Currant Cordial. Medicinal. Five quarts black currants bruised, two ounces ginger-root, one ounce cloves, two ounces cinna- mon, two ounces allspice, teaspoon cayenne pep- per, put your spices into thin muslin bags, pour over all tw^o quarts best whisky, let it stand for two or three days, stirring quite frequently; pour this off and put over it another two quarts of w^hisky and let stand, and strain off, and add to first. Add to the liquor four pounds granulated sugar and bottle. Root Reer. Four gallons of water, one teacupful of bre^v- er's yeast, three quarts white sugar, one table- 200 WEB-FOOT COOK BOOK. Spoonful essence of wintergreen, one ta]>lesp()()n- ful essence of sassafras. Mix the above in a five- gallon keg and let stand over niglit. In the nKn-ning skim off the foam and bottle in cham- pagne bottles. Use tapering corks, which shouhl be well hammered in and tied. This reci})e will fill about twenty lH)ttles, and ^vill keep for two weeks in a cool place. It is fit to use the second or third day. Mkw. S. G. Reed. Cooling Drink. One lemon sliced, one teaspoonful tartaric acid, one ounce ginger root, one and a half pounds su- gar. Pour ten cpiarts boiling water into tlie above ingredients, stir into this one-half })int of home-made yeast, cover ^vith thin gauze, stand in the sun all day. AVhen cold in the evening, bot- tle, cork and put in a cool 2>h^ce. It will be ready for use in forty -eight hours. Mrs. O. (tekrisii. Port Townsend. Lciiioiiade. Take tlie juice of five oranges and the rind of one lemon, two eggs beaten to a froth. Add two quarts of water, sweeten to taste and strain. Acme Club. CAMPING. Camp Recipes. Where the only culinary utensils carried are a frying pan and a small l)ucket or kettle. Bread. This can be mixed in the top of the flour sack. If self-rising flour is used, mix a pinch or two of salt in a portion of the flour in the top of the sack, then pouring in a little water at a time, and mixing it with the flour. The dough can be made in any desired amount Avithout ^vetting the side of the bag. Mix just stiff enough to handle and mould with hands into the proper shape. When ordinary flour is used, mix in yeast powder with the salt at the rate of alxnit three teaspoonsful to a quart of flour. Iflethocl of €ookiii$^. The most common way is to make the dough about the size of the frying-pan and one-half inch thick. Then grease the pan and put in the dough. Cook it rapidly over the fire, turning it frequently until it is stiff enough to stand on edge. Then place the loaf on edge against a stick, facing the fire, and close enough to cook slowly, turning fre- quently until ^vell done. Another way is to make 202 WEB-FOOT COOK BOOK. a small loaf about two or three inclies thick and six inches long, very smooth, then coxier it np in hot ashes until done. T. N. Strong. Tea. Nessmuck says that when camping out in the mountains he prefers tea to coffee. There is noth- ing so restful and refreshing as strong green tea. Bring the water to a boil and let it boil a full minute. Set it off and it will stop boiling. Put in a handful tea and it will instantly boil up again. Set it near the tire to simmer a few min- utes, and it will be ready for use. Buy the best green tea and use it freely on a hard tramp. Coffee. Put a heaping handful of ground coffee into the the pail or kettle with about four tin cupsful of cold water. Let it come to a boil, then take it from the fire and set it where it will not be dis- turbed, then add half cupful of cold water to set- tle it, and in five minutes it will be ready for use ; or put the coffee into hot water, letting it l^oil from five to twenty minutes, until strong and bitter enough to suit your taste, then settle as above. T. N. Strong. Fried Pilot-Bread, or Hardtack. Soak the hardtack in water until soft, then sprinkle over it a little salt and, if you have but- ter, fry it in plenty of butter in the fryiug pan. If you have no butter animal fats will do as well. Have plenty of grease, and have it very hot when you put in the hardtack. Cook rapidly. T. N. Strong. CAMPING. 203 To Roa^l Potatoe!^ in Camp. Scoop out a basin -like depression under the forest ick three or four inclies deep and large enough to hold potatoes side by side. Fill it with bright hardwood coals and keep a strong heat for half an hour or more. Next, clean out the hollo^v place, put the potatoes in it and cover with hot sand or ashes, topped with a heap of glowing coals, and keep as hot as you like. When a hardwood sliver will go through them they are done and should be raked out at once and eaten right away, Nessmuck, Roast Diicki^. This style, while given for cooking canvasbacks, will apply equally well for mallards or sprig - tails, whenever they are fat : Pluck your ducks clean and singe them. Remove the entrails, and put a raw onion or handful of chopped celery seed inside each duck, and roast them in a hot oven (use a reflector if in camp) just seventeen minutes, so that they will l)e nicely browned and yet so that the Idood follows the knife. At ten minutes after the ducks are put in oven to roast add a wineglass of port ^vine, a tal^lespoonful of currant jelly, the peel of a lemon or two limes, a saltspoonful of cayenne, two saltspoonsful of salt, and stir all briskly together, serving separate for the ducks. No one that appreciates a dinner of fat wild ducks will ever spoil them by stuffing them with stale bread or anything else. t. B. Merry. 204 WEB-FOOT COOK BOOK. To Cook Trout. Or Other Fish. AVasli tliem, cover with a thick coating of soft clay, cover with hot coals. When done peel off the clay, sprinkle ^vith salt and pepper and serve in tin plates. T. N. Strong. Beaii§. Beans may be boiled as usual, with piece of salt pork. What are left over are very good fried the next morning in hot grease, with plenty of salt and pepper. T. N. Strong. To Cook BirdiM or ¥\^\\ When Ocmiping. Wrap them in several thicknesses of paper and soak with water. Green grass can be used in- stead of paper. Bury the package in the ashes under the camp fire for twenty or thirty minutes, as occasion may require. If a " dry camp " is struck, cooking without dressing does not injure the flavor of either birds or fish. Birds may be cut in pices and placed alternately with bits of bacon on a skewer stuck in the ground l)efore the camp fire. The skewer is usually made from a twig. Any piece of wood without pitch may be used. H. D. Sanborn. Heat. Put on a little salt and fry in a frying pan, or take a piece of meat, if from large game, and run a sharp -pointed stick through it, putting a piece of bacon or the fat of the animal on top so that it CAMPING. 205 will drip over tlie rest, tlieu salt and season to taste, than pnt the stick in the ground in frcmt of the fire, turning it occasionally until the meat is done. If a bird, first pick and clean it (using as little water as possible), then split it in two from the fi'ont to the back so that it will lay wide oj)en, then season to taste and put on the stick with a slice of bacon on top and cook as al)OYe. Any small game can l)e cooked this way. T. N. Steong. To Jerk the Ifleat of Ijar§^e Craiiie. Prepare a platform of small sticks placed a]:)out four inches apart and about two or three feet above the ground. Use green wood for the cor- ner posts and for the cross sticks, as dry wood will be apt to take fire. The platform may be three or four feet wide and five or six feet long. Then cut your meat into strips about six inches long, an inch thick, and from one to three inches wide. Then salt and hang over the cross sticks of your platform. Make a slow fire of coals un- der the full extent of your platform, and put bark or stones about the edges so that the heat and smoke will go directly upwards through the meat. Keep this fire up for twelve hours, watching it carefully so that the meat will not be burned. The meat will then be sufficiently dried to be packed. T. N. Strong. Coup Bouillon of* Trout. Any man who can keep a frying-pan clean and maintain a moderate fire, can fiy trout without 206 WEB-FOOT COOK BOOK. buruiug them. No trout over eight inches in length, shouhl ever Ije fried, but any trout be- tween eight and fourteen inches shouhl be split down the back and either bi'oiled or shingled. All over fourteen inches should be made into co?/j? bouillon^ the favorite dish of the planters in Bay- ou-Teche, La. Take for a dinner of eight persons, two fat trout and split them. Kemove the entrails and Avash them in cold water, drying them with a towel. Koll them in powdered crackers or In- dian meal mixed with a little salt. Cut some thin strips of bacon and lay them in the jDan to fry be- fore laying in the trout. AVhen the bacon is fried to a crisp, take them out and lay in the trout, and place the strips on top of them. Slice up two onions and one lime, and let them cook in the gravy. If you have no limes nor lemons, use pickled onions (without wliich no camp is com- plete), instead of fresh ones. After the fish have baked ten minutes, add one glass of Zinfandel or Resing wine, one glass of strained coffee, one red Chili pepper, or a saltspoon of cayenne, one tea- spoonful of Worcestershire sauce and a handful of raisins. The coiq} bouillon should be thoroughly cooked at the end of thirty-five minutes. If you are camped at the seaside and have no trout, you can use large flounders which are a very acceptable substitute. Fresh butter may be substituted for bacon if you so desire. T. B. Meiiey. Shingled Trout. As nearly all good trout streams are in densely timbered regions, let me suggest a dish of large CAMPING. 207 trout wliicli originated on tlie AVilson River at Tillamook. Your camp plates sliould be granite ironware with small handles, such as are used for shirred effS:^. Into one of these dishes cut a ])o- tato, either into thin slices or small dice, sprink- ling them with a little salt and pepper. Whittle the thin end of a shingle down to a width of two inches, and bore a hole three -cpiarters of an inch wide in the thick end, into which insert a switch about three feet long. Split your trout down the back and salt it, tacking the gills to the upper end of the shingle and setting the sharp end into the dish of potatoes at the edge of a hot bed of hardwood coals. Butter your hsli at the gills four or five times while cooking, and turn the fish over on the shingle to enable it to cook on both sides. Less than twenty minutes will cook your fish if your fire is hot ; and if your potatoes have begun to fiy before the shingle is inserted in the dish, all will be cooked together. This dish requires no gravy, and the man who proposes it should be sent to Coventry, nem con. T. B. Merry. Trout and Niiiall Fi§h. These may be cooked in the ashes, the same as the birds, or they may be cooked in the frying- pan. On account of their fragility when cooked, they cannot be very well cooked on a stick, but can be on a piece of clean bark inclined towards the fire, the fish ])eing kept in position l)y pins of wood stuck through it into the bark. T. N. Strong. 208 WEB-FOOT COOK BOOK, Hniii niifl Bacon. Are cooked very iiuicli as at liome. If too salt, put ill the frying-pan witli enough water to cover it. Let the water l)oil a iiionient or two, then pour it off and fry until done. T. N. Strong. For Bird!!«. Take the l)irds withoutdrawing or picking, wet the feathers thoroughly, then roll in the ashes until a crust of ashes is formed, then hollow out a place in the hot ashes near the fire and lay the bird in the hollow, carefully covering it with hot ashes; then rake liot coals over all. When done, take the bird out carefully and shake off the ashes and carefully take off the feathers and skin. These will come off very easily. Then remove the entrails, which will be found all dried up and gathered into a round ball. Then season to taste and the bird is ready for the table. T. N. Strong. Yeniiiioii. Venison should be pounded to tenderness, pressed and worked into shape with the hunting knife and l)roiled over a bed of hardwood coals. A three-pronged stick is the best broiler. RoaNt Venison. The forward part of the saddle makes the best roast venison; trim it, split the backbone length- wise, hang it by a strong cord in a powerful even heat. Lay thin strips of pork along the upper edge and turn from time to time until done. Nessmuck. THE SICK ROOM. Oeneral Directions. BY G. C. LANE, M. D. It is clearly impossible, within tlie limits of a work like this, to discuss this subject exhaust- ively. A few general rules on the subject is all that will be attempted. • A sick room should be large, so situated that an abundance of light can be admitted when required, and above all well ventilated. It is not sufficient that one or even more windows on the same side of the room should be ke2:)t constantly raised or j^ulled down ; for, while this allows fresh air to enter, it pro- vides no means of exit for the vitiated air of the room. A cnrreiU of air is imperative in order to properly ventilate a room. It is, of course, to be understood that the bed of the patient should be so placed as to be out of the draught so caused. In cold weather sufficient fire should be main- tained in the room (preferal)ly in an open fire- place) to keep the room at the proper tempera- ture when ventilated as above. The fear of the bugbear "catching cold" has l)een the death of many a person. In many febrile diseases it is im- possible to reduce the temperature of the patient sufficiently to cause the smallest risk of such a thing. 210 WEB-FOOT COOK BOOK. Tlie same is true of l)atlnng. It should ])e iuipressed ou tlie uiiuds of those haviug the care of the sick that daily ablutions are none the less useful iu sicknesg! than in health, and in such dis- eases as typhoid fever, scarlet fever, etc., cold baths are indispensable. The sooner the world gets over its prejudice against this procedure in such cases, the better it will l)e for mankind. .A sick-room should l)e kept (piiet, but not too dark at all times. The sunlight is not only cheer- ful, but healthful, and should l)e admitted when the eyes of the patients will bear it, or when they are asleep. As a rule, only the nurse and immediate rela- tions of the sick should be admitted into the room, and it should never be crowded. Much harm is sometimes done by thoughtless per- sons being admitted into the sick-room of weak and nervous persons, and allowed to exhaust or excite them by their gossip. All subjects likely to excite the sick one should be avoided. A cheerful demeanor should be assumed by all \\\\o frequent the sick-room. Nothing does more to enable patients to l)attle successfully \vith the grim monster than the smil- ing, hopeful face of those they love. It is gener- ally best to employ skilled, professional nurses for all severe cases, or those likely to be prolonged. AVhile it is true that the tender ministerings of a brother or sister are very grateful to a sick per- son, and the gentle touch of a mother's hand sooths a fevered brow as nothing else can, yet the THE SICK ROOM. 211 natural dread of giving pain to one near and dear to tliem often leads to the neglect of important duties, thus rendering such persons unfit for nurses. In many cases, and especially those character- ized by free perspiration, the linens of the bed and of the patient should be changed daily. Disinfectants. It should never be forgotten that fresh air is the best disinfectant. Few cases will require the use of chemical disinfectants if the rules of ven- tilation given above are faithfully observed. For use within the sick room Labarrague's solution of chlorinated soda (to be had at drug stores) is probably the best, though carbolic acid, permanganate of potash, chlorine water, etc., may be used. The linens of the bed and pei'son of scarlet fever patients should be disinfected before being taken out of the sick room. For this purpose thev should be soaked in the followino; solution, viz: Eight ounces of sulphate of zinc, an ounce of pure carbolic acid, and three gallons of water. A piece of muslin soaked in the same solution may also be suspended in the room. If the linens of tyi^hoid fever and cholera patients become niucli soiled they had best be T)urned. Dietary. As a rule too little is kno^v^l about how to pre- pare suitalde food for the sick. As an instance, the " beef tea " usually made is little more than 212 WEB-FOOT COOK BOOK. water flavored with beef. A patient's clioice should be consulted, as far as possili)le, when in a condition to feel and express a desire for a par- ticular kind of food. Different articles should be given alternatively, lest one kind of food pall on the taste and become positively obnoxious to the patient by constant repetition. Food should be given at regular intervals, and the intervals should be from two to four hours, instead of every half hour, or hour, as is so often done, to the great detriment of the sick one. It may, I think, be safely stated that mUh is by far the most useful of all articles of food in al- most all cases of severe sickness. It possesses the advantage of being always ready, properly pre- pared by Nature, the presiding Deity of the sick room, and embracing in proper combination, all the alimentary jorinciples required for nutrition. The amount to be given at a time, and the fre- quency of the repetition, will, of course, depend on the particular case. The physicians opinion, and the condition of the patient should, in all cases, be consulted. Beef tea prepared as l)elow, sliould be alternated with that of mutton, veal, chicken, etc. Note. — Dr. Lane kindly furnishes the follow- ing ten recipes in addition to his chapter on the "Sick Room:" Beef Tea, IVo. 1. Mince finely one pound of fresh l>eef , free fi'om fat, and pour upon it, in a preserve jar, or other suitable vessel, a pint of cold water. Stir and THE SICK ROOM. 213 allow to stand for an lionr. Next stand the jar in a saucepan of water, and place tlie saucepan over the fire or gas stove, and allow the water in it to boil gently for an hour. Remove the jar, and pour its contents in a strainer. The beef tea which runs through contains a quantity of fine sediment which is to be drank with the liquid, after being properly flavored with salt. Mutton, veal and chicken should be treated in the same way. Pearl barley or rice may be advantageously added when increased nourishing power is re- quired. No, 2. When food in the most concentrated form pos- sible to be obtained is needed, the following Beef Essence may be used : Take half a pound of raw, lean beef and mince it finely. Pour over it, in a glass or earthenware vessel, three-quarters of a pint of water, to which four drops of hydro- chloric acid and about half a saltspoonful of salt has been added. Stir well, and allow to stand for an hour or two in a cool place. Strain through a hair sieve, pouring over the beef remaining in the sieve toward the end of the straining about a quarter of a pint more of water. Serve cold, a teacupful at a time. If preferred warm it must not be put on the fire, Ijut heated in a covered vessel placed in hot water. The raw meat color, taste and odor of the above often causes it to be objected to. Oatmeal Gruel. ' Mix thoroughly one tablespoonful of groats 214 WEB-FOOT COOK BOOK. with t^vo of cold water, and pour over them a pint of ])()iling water, stirring all the while. Add, if rerpiired, a little sherry or brandy. A sooth- ing, nutritious food. Creaiii-oi-Tartar Drink. Dissolve half a teaspoonful of cream-tartar in a pint of boiling water, and flavor with lemon peel and sugar. A refrigerant drink which may be taken ad lihitam. in fevers, etc. Barley Water. Take two ounces of barley and wash well wdth cold water, rejecting the washings. Boil with a pint and a half of water for twenty minutes, in a covered vessel, and strain. It may be sweetened and flavored with lemon peel added while boiling, or lemon juice may be added afterwards. Arrows-Root. Mix thoroughly two teaspoonsful of arrow-root with three taldespoonsful of cold water, and pour on them half a pint of boiling water, stirring well all the time. If the arrow -root thickens as it is poured in, nothing more is necessary. If not, boil until it thickens. Sweeten w^ith loaf sugar, and flavor with lemon peel or nutmeg, or sherry or brandy may be added if required. Flour and JUilk. Fill a small vessel with flour, and tie it over with a cloth. Immerse it in a saucepan of water, and boil slowly for ten or twelve hours. The flour agglomerates into a hard mass. AVet only on the surface. When rec^uii-ed for use water a THE SICK KOOM. 215 tal)lespc)()iiful into a pint of milk, and ]»oil. A nourisliing and useful article of food for in'ita])le states of tlie stomacli and Ixnvels, especially in diarrhtea and dysentery. Lin!!ieecl Tea. Place one ounce of V)ruised linseed and two drachms of hruised licorice root into a jug, and pour over tliem a pint of boiling water. Liglitly cover and place near a fire for tliree or four hours. Strain through a linen cloth. A demulcent drink highly useful in pulmonary and urinary affections. E;^^§ and Brandy. Take eight tablespoonsful each of brandy and cinnamon water, the yolks of t^vo eggs, and half an ounce of loaf sugar. Rub the yolks of the eggs and sugar together, and add the brandy and cin- namon water. Give in doses of from two to four teaspoonsful as a restorative and stimulant, after severe hemorrhages, etc. Cream of Tartar Drink. Dissolve a small teaspoonful of cream of tartar in a pint of boiling water and flavor with lemon peel and sugar. When cold it may be taken ad lib Hum as a drink in fevers, etc. Lienionade. Pare the rind from a lemon thinly and cut the lemon into slices. Put the peel and sliced lemon into a jug, with one ounce of white sugar, and 216 WEB-FOOT COOK BOOK. pour over tliem a })int of boiling water. Cover tlie jug closely and alloAv to cool. Strain or })()ur off the liquid. In conclusion, let me add that while many of the rules given above may appear trivial in them- selves, yet the sum total go to make up the most important requisites of the sick room, the proper observance of which will often save a life. G. C. Lane, M. D. Cracker ^oiip. Pour very hot milk over a l)o\vl of crackers. Season with buttei', salt and pepper. Mrs. H. Hogue. Codfi!^ll Broth. Take a piece of salt codfish, shred finely and put into boiling hot water, taking care that it shall not be too salt; if so, add more hot water, break a cracker into it, add a little butter. Serve hot. Rice Tea. Brown carefully a small cup of rice. Do not let it burn. Place in a bowl and pour l)oiling water upon it. Sweeten, if desired. Crust Coffee. Use carefully browned toast in the same man- ner as the rice. Baked ITIilk. Put in a covered jar double the ({uantity de- red. J amount. sired. Bake in a hot .oven until half the original 'j'liE sKu; i:ooM. "217 Lemon C'reaiii. For Ivrdliils. Juice and rind of one lemon; add one cup of sugar, one cup and a half of water; lieat over the iire; add two taLlespoonsful cornstarch wet in a little water, beaten y(dks of two eggs. Cook, stirring constantly. When done and cooled a little add beaten ^vhitesof eggs. Pour into glasses and set to cool. Mus. H. Hogfe. strawberry Acid. ^1 I>('Jic'H)iii< ])j-'nilx for Iiirdlids. Three pounds i'i])e straw) )erries, two ounces citric acid, one (pnu't of water. Dissolve the acid in the water and poui' o\erthe berries. Let them stand twenty-four hours in a cool place. Drain the liquid off and pour it over three more pounds of fruit and let stand another twenty-four hours. Add to the lic|md its own weight in sugar, boil for three or four minutes in porcelain kettle. When cool, cork in lx)ttles lightly for three days, then tightly and seal them. Mrs. H. Hogue. ¥iSi^ Coffee. Kor I)ir. Two yolks of egg>^, tJie juice of t^vo lemons, one cup of sugar, one cup of whisky, one tal)le- spoonful sweet oil. Mrs. R. AVeeks. THE END.